KR850001028B1 - Preparation for food helping health from the grain and seaweed - Google Patents

Abstract

Aspergillus oryzae species is added into a mixture of grain and seaweed and fermented at 25-35≰C and 50-60% humidity for 48-72 hr fermentation not only removes the original odor and taste from the mixture of grain and seaweed but also aids in digestion through the production of amylase, protease and lipase by the Aspergillus oryzae species and enhances the food-supplemented minerals, vitamins and proteins needed for good health.

Description

Manufacturing method of health food based on cereals and seaweeds

The present invention relates to a method for preparing a health food containing digestive enzymes such as amirases, furodeses, lipases by fermenting cereals and seaweeds as main ingredients and fermenting the same into microorganisms of the genus Aspergillus oryzae. will be.

Cereals commonly used are lack of minerals and vitamins of potassium, sodium, calcium, magnesium, and iron. Therefore, algae containing minerals, proteins, and vitamins are mixed and become a complete nutritional food. As non-gumide, it contains fishy lipids and has a problem of poor digestion and absorption.

The present invention eliminates these defects and mixes cereals and seaweeds to ferment into microorganisms of Aspergillus algae, thereby eliminating the smell and taste of seaweeds as well as degrading amylase and protein, which are starch degrading enzymes by microorganisms. Enzyme purorease and lipolytic enzyme rapase are produced to obtain a healthy food supplemented with good digestion and minerals, vitamins, and protein, which will be described in detail according to the manufacturing method and process as follows.

First Process: Washing

Grains (rice, soybeans, wheat, wheat, crude, yulmu, etc.) and seaweeds (seaweed, kelp, seaweed, seaweed, seaweed, etc.) are placed in a well-powered network to be washed and removed to remove impurities and salts.

The salinity of algae should be removed within 0.05-0.5%. It is difficult to disintegrate above 0.5%.

Second Process: Drying

Washing The dried grains and seaweeds are dried to a water content of 5-10%.

At 10% or more water content, fiber separation of algae is difficult.

Third Step: Grinding

In the above process, the grains and seaweeds washed and dried are mixed in a weight ratio of 6: 4, put into a grinder, and adjusted to a low rotational speed to grind to a particle size of 10-30 mesh.

Fourth Step: Immersion Hydration

Purified water is immersed in the ground product of the third step. The water content at this time is suitable for 25 to 45% suitable for steam sterilization, the hydration temperature range is 15-30 ℃ is good.

5th Process: Steam Sterilization

Transfer the immersion from the 4th step to the steamer and then sterilize it for 60-120 minutes with 100-120 ℃ steam and then quench to 25-40 ℃.

Step 6: Cultivation and Ripening

2% of Aspergillus oryzae is added to the contents of Step 5, mixed well, transferred to the incubator, and cultured.

Incubation temperature is 25-35 ° C., humidity 50-60, and aged for 48-72 hours.

The cultivation temperature and time are important for aging a large amount of active enzyme, and the humidity is also an important factor.

Step 7: vacuum drying

The above culture-aged contents are placed in a vacuum dryer and vacuum dried to a water content of 5-8% at a vacuum degree of 650-750 temperature of 20-40 ° C. At 8% or more, the grinding is difficult and the activity of the same enzyme is weakened.

Step 8: Grinding

Put the above vacuum dry immediately into the grinder to adjust the rotation speed to 500-1000RPM 150-200 mesh (mesh) sieve to make a fine powder to pass through.

Step 9: Packing

When packaged in powder or granular form, the product is put into a vinyl pack or other container.

Example 1

Take 40g of seaweed and 60g of grains, yulmu, pour 200ml of water, stir and discard the supernatant.

This operation is repeated three times and then transferred to the immersion bin and the phase is soaked for 2-4 hours at 25-15 ° C.

After sterilizing the steaming container for 60-80 minutes with steam at 120 ° C., the mixture was added and the mixture was concentrated at 120 ° C. for 60 minutes. When the addition is completed, transfer the contents to a cooling container and cool down to about 37 ℃ as soon as possible, and finally put 100mg into the microorganism Aspergillus Oriza, mix well, finish the sowing, and put it in an automatic incubator with constant temperature and humidity control. After aging at 60 and humidity, the contents are transferred to a dryer and dried at 50 ° C. for 2-3 hours. After drying, it is pulverized into a powdered product or mixed with a powder into a liquid drink.

Example 2

After washing with water, 21kg of dried brown rice, 21kg of wheat, 21kg, 21kg of seaweed, 14kg, 14kg of seaweed, and 14kg of lotion were mixed, crushed to about 25 mesh, immersed in about 30% water, and then sterilized by steam at 120 ℃ for 30 minutes, and then 30 Rapidly quench to ℃ and add 2kg to Aspergillus Orija, mix well, put into the incubator and adjust the humidity to 60-60 at 30-32 ℃ aging culture for 60 hours.

The mature contents were transferred to a vacuum dryer, dried to within 5% of water content at 35 ° C., and then pulverized to pass through 200 mesh sieves to immerse the fine powder and package it by granulation.

Example 3

15kg of brown rice, 15kg of soybean, 15kg of yulmu, 15kg of seaweed, 10kg of seaweed, 10kg of seaweed, 10kg of seaweed, 10kg of seaweed, and 10kg of seaweed, crushed to 20 mesh, immersed in 35% immersion, and then steamed at 110 ℃ for 60 minutes. After sterilization by sterilization, the mixture was quenched at 25 ° C. and finally, 2 kg of Aspergillus Orissa was mixed well.

The mature contents were dried in a vacuum dryer at a vacuum degree 720 drying temperature of 30 ° C. to within 8% of water content, and then separated through 180 mesh bodies to weigh and package fine powder.

Claims (1)

Appropriate grains and seaweeds should be washed within 0.5% of salinity, deposited, thickened, and then quenched to 30-40 ℃. Then, 2% of Aspergillus Orissa is added to the mixture, followed by 25-35 ℃ temperature and humidity of 50-60. The method is a method for producing a health food based on cereals and seaweeds, characterized by culturing and fermenting for 48-72 hours in constant humidity.