KR20230081961A - Food composition comprising fermented rice germ lactic acid bacteria - Google Patents

Abstract

The present invention relates to powdered food for beverage production comprising lactic acid bacteria-fermented rice germ and a method for manufacturing the same. The powdered food comprising lactic acid bacteria-fermented rice germ and vegetable protein according to the present invention has excellent organoleptic properties such as aroma, taste, and swallowing sensation, to allow anyone to easily consume protein, and contains nutritional components of rice germ such as GABA, to be used in manufacturing convenient food or beverages with enhanced health functionality that are effective in improving immunity.

Description

Food composition comprising fermented rice germ lactic acid bacteria}

The present invention relates to a powdered food for preparing a beverage containing lactic acid bacteria fermented rice bran and a manufacturing method thereof.

Sufficient protein intake is an important problem for modern people. This is because protein is not only the material of muscle, but also the main component of immune cells. In particular, protein is an essential nutrient for modern people who are prone to various diseases. An important component of a plant-based diet is plant protein, and intake of plant protein is an important issue for health. In modern society where convenience is valued, vegetable protein beverages have recently been in the limelight for vegetable protein intake.

On the other hand, rice production in Korea, where rice is the staple food, is currently about 5.52 million tons, and it is estimated that about 1.18 million tons of rice husk, rice bran, and about 200,000 tons of rice bran, which are by-products generated during milling, are generated. In particular, although rice bran has various nutritional values, most of it is mixed with rice bran and used as feed. Compared to the endosperm, the rice germ, which accounts for 2% of the rice structure, is rich in high-quality protein, more than 20% fat, minerals, and vitamins A, B, and E, as well as antioxidant, lowering blood pressure, and improving cerebral blood flow. It contains GABA ingredients and the like. Because of this nutritional value, products such as rice bran oil, rice bran soap, and hangover drinks have been released, but it is difficult to separate pure bran from rice bran, and rancidity occurs rapidly due to the action of lipase and lipoxydase after milling. It was difficult for them to consume directly.

It was developed so that anyone can consume a protein drink that is easy to consume by using a composition to which lactic acid bacteria fermented rice buds and vegetable proteins are added to maximize the nutritional efficacy of the rice buds.

An object of the present invention is to provide a powdered food for preparing a beverage with improved GABA content, including lactic acid bacteria fermented rice bran, pea protein, oatmeal powder, soymilk powder, green tea powder and sugar, and a manufacturing method thereof.

An object of the powdered food of the present invention is to provide a powdered food for preparing a beverage with improved GABA content, further comprising sweet potato powder and sweet pumpkin powder, or further comprising black sesame powder and roasted black rice powder.

The present invention provides a powdered food for preparing a beverage with improved GABA content, including lactic acid bacteria fermented rice bran, pea protein, oatmeal powder, soymilk powder, green tea powder and sugar.

0.3 to 1 part by weight of the lactic acid bacteria fermented rice buds, 20 to 35 parts by weight of pea protein, 15 to 30 parts by weight of oatmeal powder, 3 to 15 parts by weight of soy milk powder, 0.1 to 1 part by weight of green tea powder, and 20 parts by weight of sugar ~ 35 parts by weight.

The composition may further include sweet potato powder and sweet pumpkin powder.

The sweet potato powder may be included in 20 to 30 parts by weight, and the sweet pumpkin powder in 3 to 10 parts by weight.

The composition may further include black sesame powder and roasted black rice powder.

The black sesame powder may be included in 3 to 15 parts by weight and the roasted black rice powder in 3 to 15 parts by weight.

The lactic acid bacteria fermented rice bran may contain 90 to 110 mg of GABA per 100 g.

Based on 100% by weight of the powdered food, 0.5% by weight of lactic acid bacteria fermented rice bran, 25% by weight of pea protein, 17% by weight of oatmeal powder, 5% by weight of soymilk powder, 0.3% by weight of green tea powder, 23% by weight of sugar, 24.2% by weight of sweet potato powder and 5% by weight of sweet pumpkin powder.

Based on 100% by weight of the powdered food, 0.5% by weight of lactic acid bacteria fermented rice bran, 25% by weight of pea protein, 17% by weight of oatmeal powder, 5% by weight of soy milk powder, 0.3% by weight of green tea powder, 23% by weight of sugar, 7% by weight of black sesame powder % and 7% by weight of roasted black rice powder.

In addition, the present invention provides a food composition comprising the powdered food.

In addition, the present invention comprises the steps of 1) inoculating mixed lactic acid bacteria into rice buds and fermenting them to prepare lactic acid bacteria fermented rice buds; and 2) mixing pea protein, oatmeal powder, soymilk powder, green tea powder, and sugar with the lactic acid bacteria fermented rice buds; It provides a method for producing powdered food for beverage production with improved GABA content, comprising a.

The rice buds in step 1) may be dry heat treated at 140 to 180 ° C. for 7 to 12 minutes.

The mixed lactic acid bacteria in step 1) are Lactobacillus casei , Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus acidophilus, Lactobacillus acidophilus , Lactobacillus fur Mentum ( Lactobacillus fermentum ), Bifidobacterium longum ( Bifidobacterium longum ) and Streptococcus thermophilus ( Streptococcus thermophilus ) It may be a mixed culture of one or more selected from the group consisting of.

The fermentation in step 1) may be a mixed fermentation of mixed lactic acid bacteria and rice germ at a weight ratio of 1: 1 to 2.

The mixing of step 2) may be performed at 45 to 65 rpm for 5 to 15 minutes.

In step 2), sweet potato powder and sweet pumpkin powder may be further included, or black sesame powder and roasted black rice powder may be further included.

Powdered food containing lactic acid bacteria fermented rice buds and vegetable protein according to the present invention has excellent sensory quality such as aroma, taste, and swallowing, so anyone can easily consume protein, and contains nutritional components of rice sprouts such as GABA Therefore, it can be used in the manufacture of food or beverages for easy drinking with strengthened health functionalities effective for enhancing immunity.

1 is a diagram showing a schematic diagram of the manufacturing process of lactic acid bacteria fermented rice buds.
Figure 2 is a diagram showing a schematic diagram of the manufacturing process of oat sweet potato powder.
3 is a diagram showing a schematic diagram of the manufacturing process of oat black sesame powder.
4 is a diagram showing images of oat sweet potato powder and oat black sesame powder.
Figure 5 is a diagram showing the sensory quality evaluation of sweet potato-flavored beverages (sample A), black sesame-flavored beverages (sample B) and S company protein supplements (sample C).

The present inventors provided vegetable protein in the form of a powder (powder) to increase the absorption rate of protein while easily mixing it with water or milk, and containing lactic acid bacteria fermented rice buds rich in various nutritional ingredients to provide powdered food for beverage production that helps improve immunity. manufactured.

The present invention relates to a powdered food for preparing a beverage with improved GABA content, including lactic acid bacteria fermented rice bran, pea protein, oatmeal powder, soymilk powder, green tea powder and sugar.

In the present invention, vegetable proteins such as pea protein, oatmeal powder, soy milk powder, green tea powder, etc. are mixed with lactic acid bacteria fermented rice sprouts with improved GABA content in an optimal blending ratio with excellent solubility and sensory quality while increasing the absorption rate in vivo to form a powder. can provide

The powdered food of the present invention is an optimal blending ratio with excellent solubility and sensory quality, 0.3 to 1 part by weight of the lactic acid bacteria fermented rice buds, 20 to 35 parts by weight of pea protein, 15 to 30 parts by weight of oatmeal powder, and 3 parts by weight of soymilk powder. ~ 15 parts by weight, 0.1 to 1 part by weight of green tea powder, and 20 to 35 parts by weight of sugar may be included.

The powdered food of the present invention may further include sweet potato powder and sweet pumpkin powder, or black sesame powder and roasted black rice powder in consideration of sensory qualities such as protein absorption rate, digestibility, taste and swallowing, as well as nutritional value as a meal substitute. can Further comprising 20 to 30 parts by weight of the sweet potato powder and 3 to 10 parts by weight of sweet pumpkin powder to provide oat sweet potato powder, and further comprising 3 to 15 parts by weight of the black sesame powder and 3 to 15 parts by weight of roasted black rice powder Thus, oat black sesame powder can be provided.

According to one embodiment of the present invention, the oat sweet potato powder or oat black sesame powder was completely dissolved in water within an average of 1 to 3 minutes without the phenomenon of remaining powder lumps, and such excellent water solubility does not give a foreign body feeling when ingested. It showed excellent sensuality.

Specifically, after preparing a sweet potato-flavored beverage containing the oat sweet potato powder and a black sesame-flavored beverage containing the oat black sesame powder, a sensory test for viscosity, taste, aroma, and swallowing was performed, and one protein supplement from S company was used as a comparison group. As a result of the quality evaluation, both the sweet potato-flavored beverage and the black sesame-flavored beverage according to the present invention reflected high scores in viscosity and throat swallowing compared to the comparative group. In addition, it was confirmed that the overall palatability was excellent because the savory taste and sweet taste were properly harmonized, so that the unique protein taste commonly found in existing protein mixed beverages was not present at all, so that the beverage could be consumed without objection.

In the case of oat sweet potato powder, the powdered food of the present invention preferably contains 0.5% by weight of lactic acid bacteria fermented rice buds, 25% by weight of pea protein, 17% by weight of oatmeal powder, 5% by weight of soy milk powder, and 0.3% by weight of green tea powder, based on 100% by weight of the total powder. % by weight, 23% by weight sugar, 24.2% by weight sweet potato powder, and 5% by weight sweet pumpkin powder.

In the case of oat black sesame powder, preferably, 0.5% by weight of lactic acid bacteria fermented rice bran, 25% by weight of pea protein, 17% by weight of oatmeal powder, 5% by weight of soymilk powder, 0.3% by weight of green tea powder, 23% by weight of sugar, based on 100% by weight of the total powder. %, 7% by weight of black sesame powder and 7% by weight of roasted black rice powder.

The powdered food of the present invention may have an increased GABA content by containing lactic acid bacteria fermented rice buds, and the lactic acid bacteria fermented rice buds may contain 90 to 110 mg of GABA per 100 g.

GABA (γ-aminobutyric acid) is a kind of non-protein amino acid widely distributed in nature. As a neurotransmitter that suppresses excitement, it improves blood flow to the brain and increases oxygen supply, drawing attention as a brain food. material that is being received. GABA acts like a brake on the brain, reducing neuronal activity in the brain and central nervous system, promoting sleep, reducing mental and physical stress, lowering anxiety, and improving immunity under stressful conditions.

According to one embodiment of the present invention, as a result of comparing the GABA content of roasted rice buds and dry heat treated rice buds with lactic acid bacteria fermented rice buds with only dry heat treatment, if the rice buds before fermentation contained about 75 mg of GABA per 100 g, lactic acid bacteria It was confirmed that the GABA content of rice sprouts after fermentation was increased by about 30%.

In another aspect, the present invention relates to a food composition comprising the powdered food.

The food composition includes all forms such as functional food, nutritional supplement, health functional food and food additives. Food compositions of this type can be prepared in various forms according to conventional methods known in the art.

Examples of the functional food include beverages (including alcoholic beverages), fruits and their processed foods (eg, canned fruit, bottled food, jam, marmalade, etc.), fish, meat and their processed foods (eg, ham, sausage corned beef, etc.), Bread and noodles (e.g. udon, buckwheat noodles, ramen, spaghetti, macaroni, etc.), fruit juice, various drinks, cookies, taffy, dairy products (e.g. butter, cheese, etc.), edible vegetable oil, margarine, vegetable protein, retort food , It can be prepared by adding the powdered food of the present invention to frozen food, various seasonings (eg, soybean paste, soy sauce, sauce, etc.), and can be prepared in the form of a beverage composition as a preferred example.

The health functional food (health functional food) is the same term as food for special health use (FoSHU), and in addition to supplying nutrients, it is processed to efficiently display bioregulatory functions, and has high medical effects. means food. Here, 'function (sex)' means obtaining useful effects for health purposes such as regulating nutrients for the structure and function of the human body or physiological functions. Health food refers to food that has a more active health maintenance or promotion effect than general food, and health supplement food refers to food for the purpose of supplementing health. In some cases, the terms health functional food, health food, and health supplement food may be used interchangeably.

The food composition of the present invention can be prepared by a method commonly used in the art, and can be prepared by adding raw materials and components commonly added in the art. In addition, the food composition can be prepared without limitation in various types of formulations as long as they are recognized as food. In addition, the food composition may further include a physiologically acceptable carrier, the type of carrier is not particularly limited, any carrier commonly used in the art may be used. In addition, the food composition may include additional ingredients that are commonly used in food compositions and can improve smell, taste, and vision.

In another aspect of the present invention, 1) inoculating mixed lactic acid bacteria into rice buds and fermenting them to prepare lactic acid bacteria fermented rice buds; and 2) mixing pea protein, oatmeal powder, soymilk powder, green tea powder, and sugar with the lactic acid bacteria fermented rice buds; It relates to a method for producing powdered food for beverage production with improved GABA content, including.

The rice buds in step 1) may be dry heat treated at 140 to 180 ° C. for 7 to 12 minutes. Rice buds are rancid by an enzyme called lipoxygenase (LPO) immediately after milling. Therefore, it is good to stabilize by dry heat treatment at 140 to 180 ° C. for 7 to 12 minutes, more preferably dry heat treatment at 160 ° C. for 9 minutes, but is not limited thereto. When dry heat treatment is performed at less than 140°C for less than 5 minutes, the active ability of lipoxygenase is still alive and it is difficult to stabilize, and when dry heat treatment is performed at more than 180°C for more than 15 minutes, the embryo is burned and the fat contained in the embryo as well as It can harm active ingredients such as gamma oryzanol, tocopherol, tocotrienol, phytosterol, and GABA content.

The mixed lactic acid bacteria in step 1) are Lactobacillus casei , Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus acidophilus, Lactobacillus acidophilus , Lactobacillus fur Mentum ( Lactobacillus fermentum ), Bifidobacterium longum ( Bifidobacterium longum ) and Streptococcus thermophilus ( Streptococcus thermophilus ) It may be a mixed culture of one or more selected from the group consisting of. The lactic acid bacteria may be a fermented rice germ strain selected from among the 5 types of Lactobacillus in various combinations of microorganisms suitable for fermentation to improve nutritional components and physical properties of rice germ. The blending ratio of each of the above lactic acid bacteria is not particularly limited.

The mixed lactic acid bacteria and the roasted rice germ may be mixed and fermented at a weight ratio of 1: 1 to 2, preferably at a weight ratio of 1: 1.5, but is not limited thereto.

The lactic acid bacteria-fermented rice bran whose GABA content is increased by the lactic acid bacteria fermentation can be freeze-dried and powdered, and then commercialized as powder itself or manufactured in the form of tablets or granules.

The blending of step 2) may be performed by mixing pea protein, oatmeal powder, soymilk powder, green tea powder, and sugar with lactic acid bacteria fermented rice bran at 45 to 65 rpm for 5 to 15 minutes, preferably at 54 to 55 rpm for 10 minutes. It can be, but is not limited thereto. In step 2), sweet potato powder and sweet pumpkin powder may be further included, or black sesame powder and roasted black rice powder may be further included.

The present invention will be described in more detail through the following examples. These examples are only intended to illustrate the present invention, and the scope of the present invention is not to be construed as being limited by these examples.

Example 1: Preparation of lactic acid bacteria fermented rice bran

The rice buds obtained in the process of milling rice grown in Hwaseong, Gyeonggi-do and produced in July 2021 were washed once or twice with purified water and foreign substances and contaminants were removed. Then, dry heat treatment was performed at 160 ° C. for 9 minutes using a rotary roaster to prevent rancidity of the rice buds.

Mixed lactic acid bacteria purchased from Mediogen [ Lactobacillus casei , Lactobacillus plantarum, Lactobacillus rhamnosus , Lactobacillus acidophilus , Lactobacillus acidophilus] Mentum ( Lactobacillus fermentum ), Bifidobacterium longum ( Bifidobacterium longum ) and Streptococcus thermophilus ( Streptococcus thermophilus )] were pre-cultured in MRS broth medium for 18 hours, then the pre-culture was inoculated into the same MRS broth medium and 10 hours intermediate Cultivation was carried out. The intermediate culture medium was inoculated at each concentration of 1Х10 ⁹ CFU/ml, and a mixture of lactic acid bacteria cultured in a 37°C incubator for 24 hours was prepared.

Based on the total weight of the mixture, a mixture of 60% by weight of the roasted rice germ and 40% by weight of the lactic acid bacteria mixture was fermented at a temperature of 30 ° C for 24 hours, sterilized at a temperature of 80 ° C for 24 hours, and then at -35 ° C Lactic acid bacteria fermented rice buds were prepared by freeze-drying and grinding (FIG. 1).

Example 2: GABA content enhancement effect of lactic acid bacteria fermented rice bran

GABA under the HPLC measurement conditions in Table 1 below using LC-MS / MS (SCIEX TRIPLE QUAD 4500) for two samples of lactic acid bacteria fermentation prepared by the method of Example 1 and roasted rice buds before lactic acid bacteria fermentation content was measured.

detector MS/MS (ABSCIEX Q4500) column Intrada amino acids (5 μm, 100 Х 3 mm) mobile phase Formic acid in 0.1% acetonitrile 100 mM ammonium formate/acetonitrile (8/2, v/v) flow rate 0.5 mL/min injection volume 5　μL

The measured value was calculated using pure GABA (γ-Aminobutyric acid) as a standard, and Table 2 shows the change in GABA content of lactic acid bacteria fermented rice germ.

Rice bran before fermentation with lactic acid bacteria
Lactobacillus fermented rice bran GABA content (mg/100g) 75.08mg/100g 99.25mg/100g

As shown in Table 2, the GABA content of the lactic acid bacteria fermented rice buds was higher than that of the rice buds before lactic acid bacteria fermentation, confirming that the GABA content of the rice buds was enhanced through lactic acid bacteria fermentation.

Example 3: Preparation of powder containing lactic acid bacteria fermented rice bran

A powder for a health functional product was prepared according to the schematic diagrams of FIGS. 2 and 3 by adding the freeze-dried product of the lactic acid bacteria fermented rice buds prepared in Example 1.

Table 3 shows the material weight blending ratio for each product.

Material (produced or purchased) Amount added
(unit:%) Material (produced or purchased) Amount added
(unit:%) Oat Sweet Potato Powder Oat Black Sesame Powder Pea Protein (Roquette) Powder 25 Pea Protein (Roquette) Powder 24 Oatmeal Powder (OEM, Oily Food) 17 Oatmeal Powder (OEM, Oily Food) 26 Organic Sugar (PTCoop) 23 Organic Sugar (PTCoop) 26 Sweet Potato Powder (World FL) 24.2 Black Sesame Powder (Ingreen) 7 Soy Milk Powder (Chanseul) 5 Soy Milk Powder (Chanseul) 9 Sweet Pumpkin Powder (Pureungteo) 5 Roasted Black Rice Powder (Oily Food) 7 Lactic acid bacteria fermented rice sprouts (OEM, MIZON) 0.5 Lactic acid bacteria fermented rice sprouts (OEM, MIZON) 0.5 Green Tea Powder (Boseongjeda) 0.3 Green Tea Powder (Boseongjeda) 0.5 Sum 100 Sum 100

Oat sweet potato powder and oat black sesame powder were prepared by blending each material in a blender at 54 to 55 RPM for 10 minutes in the blending ratio of Table 3 (FIG. 4).

Experimental Example 1: Water solubility of oat sweet potato powder and oat black sesame powder

100 ml of lukewarm water at 30 ° C was filled in a 250 ml beaker, respectively, and 25 g of oat sweet potato flavor powder and 25 g of oat black sesame flavor powder of Example 3 were added, respectively, and then the time until completely dissolved at 650 rpm was measured three times. One average value is shown in Table 4.

sample name measurement time average Primary Secondary tertiary oat sweet potato 2 minutes 1 second 1 minute 22 seconds 1 minute 52 seconds 1 minute 35 seconds oat black sesame 2 minutes 53 seconds 2 minutes 37 seconds 2 minutes 48 seconds 2 minutes 46 seconds

Referring to Table 4, it was confirmed that both oat sweet potato powder and oat black sesame powder had excellent water solubility.

Experimental Example 2: Sensory quality evaluation

25 g of the powder prepared in Example 3 was dissolved in 125 ml of water to prepare a sweet potato-flavored beverage and a black sesame-flavored beverage, and sensory evaluation was performed on 21 men and women in their 10s to 60s (11 males and 10 females) in Table 5. It was conducted (October 28, 2021).

female personnel other personnel age group 10 0 10 3 20 2 20 One 30 One 30 One 40 2 40 One 50 3 50 2 60 2 60 3 bout 10 bout 11

Sweet potato-flavored beverage was sample A, black sesame-flavored beverage was sample B, and one protein supplement from S company was marked as sample C as a comparative group, and sensory quality evaluation was performed, and specific results are shown in FIG. 5.

Referring to FIG. 5, the degree of concentration in the viscosity items of the beverage (FIGS. 5a and 5b) was "slightly strong" (38.10%) for the sweet potato-flavored beverage (sample A) and "very strong" for the black sesame-flavored beverage (sample B). Darkness" (57.14%), and in the case of the control group (sample C), "average" (38.10%) was the most common.

In terms of flavor of beverages (FIGS. 5c and 5d), the sweet potato-flavored beverage (sample A) was "very strong" (38.10%) and the black sesame-flavored beverage (sample B) was "normal" (42.86%). , the control group (sample C) was evaluated as "very strong" and "normal" with a frequency of 28.57%.

In the throat item of the samples (FIGS. 5e and 5f)), the sweet potato-flavored beverage (sample A) had a "slightly thick" (47.62%) and black sesame-flavored beverage (sample B) had a "very thick" (38.10%), comparison. The group (sample C) was rated the most as “fair” (57.14%).

The taste items of the beverage (FIGS. 5g and 5h) were evaluated by dividing them into savory taste and sweet taste. In the savory taste, "Normal" (61.90%) for the sweet potato-flavored beverage (Sample A), "Very thick" (42.86%) for the black sesame-flavored beverage (Sample B), and "slightly thick" (Sample C) 42.86%), sweet potato-flavored beverage (Sample A) was rated the most in terms of sweetness (47.62%), and black sesame-flavored beverage (Sample B) was rated as "average" (38.10%) and "slightly weak" (38.10%). , The control group (sample C) was rated the most as "very dark" (38.10%).

As for the overall acceptability of the samples (FIG. 5i), the sweet potato-flavored beverage (sample A) was evaluated as "normal" (28.57%), and the black sesame-flavored beverage (sample B) was evaluated as "very good" (33.33%), comparison. In the case of the group (sample C), the evaluation of "slightly good" (28.57%) was the highest.

Table 6 shows the average value and standard deviation of each sensory quality evaluation item, and the experimental groups were compared and analyzed.

process Sweet potato flavor (Sample A) Black Sesame Flavor (Sample B) Comparative group (Sample C) average Standard Deviation average Standard Deviation average Standard Deviation viscosity viscosity of the sample 3.90 0.89 4.38 0.80 2.98 1.25 Viscosity Preference 3.60 1.18 3.64 1.26 3.38 1.28 incense aroma of sample 3.77 1.20 3.31 1.05 3.51 1.31 scent preference 3.57 1.24 3.05 1.23 3.60 1.17 taste savory taste 3.64 0.85 4.13 0.93 3.32 1.32 sweetness 3.48 1.03 2.80 0.93 3.86 1.28 taste preference 3.60 1.03 3.55 1.09 3.03 0.87 Throat swallowing of the sample 4.10 0.83 3.90 1.22 3.24 1.00 The sign of passing the throat 3.38 1.07 3.52 1.12 3.43 0.98 overall sign 3.44 1.20 3.57 1.40 3.17 1.24

When comparing the average values, the preference for the black sesame-flavored beverage with high viscosity was the highest, and the preference for the comparative group with low viscosity was low.

As for taste preference, the sweet potato-flavored beverage and the black sesame-flavored beverage were 3.60 and 3.55, respectively, showing a similar high level of preference. It was confirmed that the preference decreased.

In the case of drink swallowing, the black sesame-flavored drink, which received an intermediate evaluation in the thickness of the drink, showed high preference.

The overall acceptability of the beverages was in the order of comparison group < sweet potato-flavored beverage < black sesame-flavored beverage. Acceptability was the lowest.

Overall, as a result of sensory evaluation using sweet potato-flavored beverages, black sesame-flavored beverages, and protein supplements from Company S, the sweet potato-flavored beverage (sample A) and oat black sesame powder using the oat sweet potato powder of the present invention satisfy the overall preference of consumers. It was analyzed to be a black sesame flavored beverage (sample B) using.

Claims (16)

A powdered food for preparing a beverage with improved GABA content, comprising lactic acid bacteria fermented rice bran, pea protein, oatmeal powder, soymilk powder, green tea powder and sugar.
According to claim 1,
0.3 to 1 part by weight of the lactic acid bacteria fermented rice buds, 20 to 35 parts by weight of pea protein, 15 to 30 parts by weight of oatmeal powder, 3 to 15 parts by weight of soy milk powder, 0.1 to 1 part by weight of green tea powder, and 20 parts by weight of sugar A powdered food for preparing a beverage with improved GABA content, which is contained in ~ 35 parts by weight.
According to claim 1,
The composition further comprises sweet potato powder and sweet pumpkin powder, powdered food for preparing a beverage with improved GABA content.
According to claim 3,
The sweet potato powder is 20 to 30 parts by weight, and the sweet pumpkin powder is contained in 3 to 10 parts by weight, a powder food for manufacturing a beverage with improved GABA content.
According to claim 1,
The composition further comprises black sesame powder and roasted black rice powder, powdered food for preparing a beverage with improved GABA content.
According to claim 5,
The black sesame powder is 3 to 15 parts by weight and the roasted black rice powder is contained in 3 to 15 parts by weight, a powder food for preparing a beverage with improved GABA content.
According to claim 1,
The lactic acid bacteria fermented rice bran contains 90 to 110 mg of GABA per 100 g, a powder food for preparing a beverage with improved GABA content.
According to claim 3,
Based on 100% by weight of the powdered food, 0.5% by weight of lactic acid bacteria fermented rice bran, 25% by weight of pea protein, 17% by weight of oatmeal powder, 5% by weight of soymilk powder, 0.3% by weight of green tea powder, 23% by weight of sugar, 24.2% by weight of sweet potato powder And a powdered food for preparing a beverage with improved GABA content, comprising 5% by weight of sweet pumpkin powder.
According to claim 5,
Based on 100% by weight of the powdered food, 0.5% by weight of lactic acid bacteria fermented rice bran, 25% by weight of pea protein, 17% by weight of oatmeal powder, 5% by weight of soymilk powder, 0.3% by weight of green tea powder, 23% by weight of sugar, 7% by weight of black sesame powder % and 7% by weight of roasted black rice powder.
A food composition comprising the powdered food according to any one of claims 1 to 9.
1) inoculating mixed lactic acid bacteria into rice buds and fermenting them to prepare lactic acid bacteria fermented rice buds; and
2) mixing pea protein, oatmeal powder, soymilk powder, green tea powder, and sugar with the lactic acid bacteria fermented rice bran; A method for producing powdered food for beverage production with improved GABA content, comprising:
According to claim 11,
The rice sprouts in step 1) are dry heat treated at 140 to 180 ° C. for 7 to 12 minutes.
According to claim 11,
The mixed lactic acid bacteria in step 1) are Lactobacillus casei , Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus acidophilus, Lactobacillus acidophilus , Lactobacillus fur Mentum ( Lactobacillus fermentum ), Bifidobacterium longum ( Bifidobacterium longum ) and Streptococcus thermophilus ( Streptococcus thermophilus ) Characterized by mixing and culturing at least one species selected from the group consisting of, beverage manufacturing powder with improved GABA content Food manufacturing method.
According to claim 11,
The fermentation in step 1) is a method for producing powdered food for beverage production with improved GABA content, characterized in that the mixed lactic acid bacteria and the rice bran are mixed and fermented in a weight ratio of 1: 1 to 2.
According to claim 11,
The blending of step 2) is performed at 45 to 65 rpm for 5 to 15 minutes, a method for producing powdered food for beverage production with improved GABA content.
According to claim 11,
Sweet potato powder and sweet pumpkin powder in step 2); or black sesame powder and roasted black rice powder; A method for producing a powdered food for preparing a beverage having an improved GABA content, further comprising:

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