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

Preparation for food helping health from the grain and seaweed Download PDF

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KR850001028B1
KR850001028B1 KR1019830002731A KR830002731A KR850001028B1 KR 850001028 B1 KR850001028 B1 KR 850001028B1 KR 1019830002731 A KR1019830002731 A KR 1019830002731A KR 830002731 A KR830002731 A KR 830002731A KR 850001028 B1 KR850001028 B1 KR 850001028B1
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seaweed
grain
preparation
food
seaweeds
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최주채
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    • HELECTRICITY
    • H04ELECTRIC COMMUNICATION TECHNIQUE
    • H04NPICTORIAL COMMUNICATION, e.g. TELEVISION
    • H04N5/00Details of television systems
    • H04N5/14Picture signal circuitry for video frequency region

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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

곡류와 해조류를 주성분으로 한 건강식품의 제조방법Manufacturing method of health food based on cereals and seaweeds

본 발명은 곡류와 해조류를 주성분으로 하여 이를 아스퍼길러스 오리자에(Aspergillus oryzae) 속의 미생물에 넣어 발효시켜 아미라제, 푸로데아제, 리파제 등의 소화효소가 함유된 건강식품을 제조하는 방법을 관한 것이다.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.

통상 사용되는 곡류에는 칼륨, 나트륨, 칼슘, 마그네슘, 철의 무기질과 비타민등이 부족하므로 이에 무기질과 단백질 그리고 비타민등이 함유된 해조류를 혼합하변 완전한 영양식품이 되지만 해조류에는 미끈거리는 점진물인 당질과 불검화물로서 비린내가 나는 지질성분이 함유되어 있고 소화흡수가 잘 되지 않는 결점이 있어서 실사용에는 문제점이 많았었다.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.

본 발명은 이와 같은 결점을 제거하고져 곡류와 해조류를 혼합하여 아스퍼길러스 오리자속의 미생물에 넣어 발효시키므로서 해조류 고유의 냄새와 맛이 없어질 뿐만 아니라 미생물에 의해서 전분분해 효소인 아미라제와 단백질 분해효소인 푸로레아제 그리고 지방분해효소인 라파제가 생성되어 소화흡수가 잘 되고 무기질, 비타민, 단백질이 보충된 건강식품을 얻을 수 있는 것으로서 이를 제조방법과 공정에 의거 상세히 설명하면 다음과 같다.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.

제1공정 : 세 척First Process: Washing

곡류(쌀, 대두, 소맥, 대맥, 조, 율무등)와 해조류(미역, 다시마, 파래, 김, 톳 등)를 호전원통망에 넣어서 고반하면서 세척하여 이에 부착된 불순물과 염분을 제거시킨다.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.

해조류의 염도는 0.05-0.5% 이내로 제척하여야 하며 0.5% 이상에서는 분해가 어려우며 보관시 흡습하며 배양숙성이 어렵다.The salinity of algae should be removed within 0.05-0.5%. It is difficult to disintegrate above 0.5%.

제2공정 : 건 조Second Process: Drying

세척 정성된 곡류와 해조류를 함수량 5-10%로 건조한다.Washing The dried grains and seaweeds are dried to a water content of 5-10%.

10% 이상의 수분량에서는 해조류의 섬유분쇄분리가 어렵다.At 10% or more water content, fiber separation of algae is difficult.

제3공정 : 분 쇄Third Step: Grinding

위의 공정에서 세척, 건조된 곡류와 해조류를 중량비 6 : 4로 혼합하여 분쇄기에 넣고 회전수를 낮게 조정하여 10-30메취(mesh)의 입도로 분쇄한다.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.

제4공정 : 침수 수화Fourth Step: Immersion Hydration

제3공정의 분쇄물에 정제수를 넣어 침지시킨다. 이때의 함수량은 증좌살균하기에 적합한 25∼45%가 적당하며 수화온도 범위는 15-30℃가 좋다.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.

제5공정 : 증좌살균5th Process: Steam Sterilization

제4공정의 침수물을 증좌통에 옮기고 100-120℃ 증기로 60-120분간 증좌살균화한 후 25-40℃로 급냉한다.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 ℃.

제6공정 : 배양 및 숙성Step 6: Cultivation and Ripening

제5공정의 내용물에 아스퍼길러스 오리자에(Aspergillus oryzae) 종국을 2% 넣고 잘 혼합하여 배양기에 옮기고 배양 숙성시킨다.2% of Aspergillus oryzae is added to the contents of Step 5, mixed well, transferred to the incubator, and cultured.

배양온도는 25-35℃, 습도 50-60에, 48-72시간 배양 숙성시킨다.Incubation temperature is 25-35 ° C., humidity 50-60, and aged for 48-72 hours.

다량의 활성효소를 숙성시키는 데에는 배양온도와 시간이 중요하며 습도 또한 중요한 요소가 된다.The cultivation temperature and time are important for aging a large amount of active enzyme, and the humidity is also an important factor.

제7공정 : 진공 건조Step 7: vacuum drying

위의 배양숙성된 내용물을 진공건조기에 넣고 진공도 650-750 온도 20-40℃에서 함수량 5-8% 이내로 진공 건조시킨다. 8% 이상의 함유량에서는 분쇄가 어려우며 같종 효소의 활성이 약화된다.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.

제8공정 : 분 쇄Step 8: Grinding

위의 진공건조물을 즉시 분쇄기에 넣어 500-1000RPM으로 회전수를 조절하여 150-200메취(mesh)체는 통과하는 미세분말로 만든다.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.

제9공정 : 포 장Step 9: Packing

분말 또는 과립상의 제품으로 포장화할 때는 비닐팩(vinyl pack) 기타 용기에 넣어 제품화한다.When packaged in powder or granular form, the product is put into a vinyl pack or other container.

[실시예 1]Example 1

해조류 40g와 곡류인 율무 60g을 취하여 섞은 후 여기에 물 200ml를 붓고 저어준 후 상등액을 버린다.Take 40g of seaweed and 60g of grains, yulmu, pour 200ml of water, stir and discard the supernatant.

이와 같은 조작을 3회 반복한 후 침적통에 옮기고 상은(25-15℃)에서 2-4시간 동안 흡윤시킨다.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.

미리 증좌통을 120℃의 증기로 60-80분간 살균소독한 후 상기 흡윤시킨 혼합물을 넣고 120℃에서 60분간 증좌시킨다. 증좌가 완료되면 내용물을 냉각통에 옮기고 가급적 빨리 37℃정도로 냉각하여 미생물인 아스퍼길러스 오리자에 종국 100mg을 넣고 잘 혼합하여 파종을 마친 다음 항온, 항습이 조절되는 자동배양기에 넣고 28-35℃와 습도 60에서 숙성시킨 후 내용물을 건조기에 옮기고 50℃에서 2-3시간 건조시킨다. 건조가 끝나면 이를 분쇄하여 분말제품으로 하거나 또는 분말을 혼합하여 액체드링크로 만든다.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.

[실시예 2]Example 2

수세하여 정선건조된 현미 21kg, 대맥 21kg, 율무 21kg에 미역 14kg, 다시마 14kg, 롯 14kg을 혼합하여 25메쉬 정도로 분쇄하여 30% 정도 침주수화시킨 다음 120℃의 증기로 80분간 증좌살균화한 후 30℃로 급냉하여 아스퍼길러스 오리자에 종국 2kg을 가하여 잘 혼합하여 배양기에 넣어 30-32℃에서 습도 60으로 조절하면서 60시간 배양 숙성시킨다.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.

숙성된 내용물을 진공건조기에 옮기고 35℃에서 함수량 5% 이내로 건조한 후 200메쉬체를 통과하도록 분쇄하여 미세분말을 침량하여 포장하기도 하고 이를 과립화하여 포장할 수도 있었다.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.

[실시예 3]Example 3

수세하여 정선건조된 현미 15kg, 대두 15kg, 율무 15kg, 대맥 15kg에 미역 10kg, 김 10kg, 다시마 10kg, 파래 10kg을 혼합하여 20메쉬 정도로 분쇄하여 35% 정도 침지수화시킨 다음 110℃의 증기로 60분간 증좌살균한 후 25℃로 급냉하여 아스퍼길러스 오리자에 종국 2kg를 넣고 잘 혼합하고 30-33℃에서 습도 55으로 조절하면서 55시간 배양 숙성시킨다.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.

숙성된 내용물을 진공건조기에서 진공도 720 건조온도 30℃에서 함수량 8% 이내로 건조한 후 180메쉬체를 통과하도록 분홰하여 미세분말을 칭량하여 포장하였다.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)

곡류와 해조류 적당량을 염도 0.5% 이내로 세척하여 침적시켜 증좌시킨 후 다시 30-40℃정도로 급냉시켜 이에 아스퍼길러스 오리자에 종국 2%를 넣어 혼합한 뒤 25-35℃ 온도와 습도 50-60의 항은, 항습에서 48-72시간 배양, 발효시킴을 특징으로 한 곡류와 해조류를 주성분으로 한 건강식품의 제조방법.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.
KR1019830002731A 1983-06-18 1983-06-18 Preparation for food helping health from the grain and seaweed KR850001028B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105105142A (en) * 2015-07-25 2015-12-02 朱民生 Aurea helianthus biological toxin expelling health-care oral liquid and preparation method therefor

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102213300B1 (en) * 2019-02-22 2021-02-09 코스맥스 주식회사 Strain of Aspergillus oryzae and composition for improving skin condition comprising a fermenttion production thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105105142A (en) * 2015-07-25 2015-12-02 朱民生 Aurea helianthus biological toxin expelling health-care oral liquid and preparation method therefor

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