KR910006624B1 - Process for making fermented beverage from unhulled rice - Google Patents

Abstract

A unhulled rice is soaked in 25-35 deg.C water, germinated at 20 deg.C for 48-72 hrs, raised the sprout of unhulled rice to 0.5- 1.5cm on moist condition and pulverized to obtain the paste. A malt or sugar is mixed with water to give mixt (I), boiled, mixed with the obtd. paste (II) (mixing ratio of (I); (II) is 1:1), remixed with water, and rermented at 35-50 deg.C for 10-80 hrs. to obtain the final product. The obtd. beverage has a lot of cell lose and nutritive substance.

Description

Manufacturing method of brown rice fermented beverage

The present invention relates to a method for producing a brown rice fermented beverage, and more specifically, brown rice fermented to produce a high quality fiber and nutritious healthy beverage having brown rice by fermenting the slurry made by grinding the brown rice after mixing with fermented malt water It relates to a method for producing a beverage.

In recent years, interest in natural health foods has increased, and among them, various health foods based on brown rice have been developed and marketed. In addition, as the use of leisure time is diversified while seeking convenience of various kinds of life, in recent years, various kinds of teas and drinks including traditional teas are in the spotlight.

However, as the production of rice, which is used as a staple food in the Orient, tends to use white rice as a staple food, common knowledge of white rice with the eyes cut off of rice causes shortage of vitamin B group, minerals, and essential amino acids. This results in a threat to modern disease.

In particular, in Korea, Sikhye, a fermented beverage traditionally made with rice, has been recently produced and marketed by industrial methods. However, foods based on white rice do not contain vitamins, minerals, as well as essential amino acids. Energy foods are not natural health foods.

West Germany's MaxFrank Institute says that all grains have the highest nutritional value at the beginning of germination. Therefore, brown rice contains more abundant vitamins, minerals and essential amino acids than white rice, and in recent years, there is an increasing tendency to consume brown rice.

In addition, there is a high interest in health foods and a sharp increase in demand, and development of vegetable natural foods such as beans and rice continues. As a result, a comparative analysis of nutrients and useful ingredients for soybeans and bean sprouts revealed that the bean sprouts that germinated them had about three times more nutritious value than the beans themselves, and about 10 times more chlorophyll and fiber. lost.

In addition, brown rice fiber has a stronger absorption power than other plant fiber, and when it is ingested in the body, it plays an important role in preventing intestinal rot and excretion of acid toxic substances. High intake of vegetable fiber is known to be very beneficial for health. In addition, white rice is easily rotted when soaked in water, but brown rice sprouts, so there is no concern, and white rice has a lot of starch, which is an energy source, but nutritional value is not comparable with brown rice.

In this situation, the present inventors have been steadily researching to prepare brown rice fermented beverages in a simple manner using brown rice known to have a lot of nutritional value, and when doubling the nutrition of the rice bran known as a major nutrient part in brown rice, In view of the fact that it will be more preferable, after fermenting brown rice it can be used to prepare a fermented beverage to complete the present invention.

Therefore, the present invention, unlike conventional fermented beverages in general, after germinating brown rice, finely grind and use it to provide a new fermented beverage, brown rice fermented beverage, which is rich in fiber, nutritious, and detoxification. have.

Hereinafter, the present invention will be described in detail.

The present invention is soaked brown rice soaked in water of 25 ℃ ~ 35 ℃, then dried in water and sown sprouts in 0.5cm ~ 1.5cm length in a wet condition, then finely grind to make germinated brown rice slurry, on the other hand malt In addition, the sugar is mixed with water, and then separated, and the supernatant is mixed with the slurry, and water is added thereto, followed by fermentation while maintaining a temperature of 25 ° C. to 50 ° C. to produce a brown rice fermented beverage.

Referring to the present invention in more detail as follows.

In the present invention, first, germinate brown rice and shoot it to use as a raw material, in order to germinate brown rice appropriate moisture and warm state is required. That is, since the germination of brown rice is different in the germination time depending on the season or room temperature in the natural state, the germination speed can be adjusted according to the control of the ambient temperature.

According to the present invention, in the case of brown rice is dried and peeled off, the germination is easily germinated in water soaked under simple wet conditions, the water temperature is maintained at about 25 ℃ to 35 ℃, preferably 25 ℃ to 35 ℃ If so, the germination is preferred. If the water temperature is less than 25 ℃, the germination rate is too slow, so that the germination of brown rice is delayed, and if the temperature is more than 35 ℃ germination state is too fast germination ecology due to excessive high temperature.

Therefore, brown rice is germinated by immersing it in water maintained at a temperature of 25 ° C to 35 ° C, where brown rice begins to germinate after about 48 to 72 hours. In this case, at the same time as germination, the shell of brown rice is broken and gas is generated.The moment of germination cannot be confirmed with eyes, but it can be recognized that if bubbles occur in the water in which brown rice is soaked, germination occurs. It happens.

In the moment of germination, bubbles are generated while emitting residual toxins. The phenomenon of generating toxins during germination is also called the mystery of life. When bubbles are formed, the germination effect can be expected for the ungerminated brown rice by applying two or three shocks to the water bowl two to three times at intervals of about three to five hours to promote the germination of brown rice.

Therefore, the brown rice germination is completed within about 10 hours after the bubble is generated, that is, about 3 to 4 days after soaking in water, and after that, it is drained from the water, and then, 4 ~ Moisturize every 5 hours and grow the shoots for about 3 days. The shoots grown from brown rice should be 0.5cm to 1.5cm in size, preferably 0.7cm to 1cm. If the size is less than 0.5cm, the shoots are not grown enough. The pear's doubling of the nutrients, such as vitamin components are less effective, the flavor of the product is less due to its unique aroma, and when more than 1.5cm there is a fear that the freshness of the product is greatly reduced when you use the ground.

Brown rice sprouted as described above is finely grinded while adding a little water to prepare a germinated brown rice slurry in a sol state.

Meanwhile, apart from the above, malt oil is mixed with water of about 10 to 20 times, and separated for 10 minutes at 100 ° C. and left to separate. Then, the precipitated malt residue is removed and only the supernatant is taken to obtain the germinated brown rice slurry. It may be mixed at a volume ratio of about 1: 1, or substituted with sugar such as honey or earth sugar instead of malt.

Thus, a little mixing of malt, sugar or sugar such as honey or earth sugar is to promote the fermentation and give the sweetening effect. However, white sugar is not recommended because it does not contain minerals. The mixed liquid material is prepared in the same concentration state as milk.

In order to use the malt during the preparation of the mixed liquid material thus prepared, there is a hassle such as having to break the malt. In order to avoid such a hassle, a component such as honey or earth sugar may be used as a substitute for the malt.

According to the present invention, after the mixed liquid material is prepared, the mixture is fermented by mixing about 6 to 10 times of water. The fermentation conditions are 15 hours at a temperature of 25 ° C to 50 ° C, preferably 30 ° C to 50 ° C. When fermented for ˜180 hours, the final product is a brown rice fermented beverage. At this time, if the fermentation state is out of the range of the temperature or time, vitamins may be lost, and in particular, the fermentation temperature should be careful not to be more than 50 ℃.

As a result of the component analysis of the brown rice fermented beverage of the present invention, it was found that the ingredients shown in Table 1 are generally included.

TABLE 1

As described above, the brown rice fermented beverage prepared according to the present invention has a sour taste like lactic acid bacterium fermented milk, but can feel a softer taste than commercial lactic acid bacterium fermented milk, and also in terms of nutrition, protein, lipid, sugar, ash Because it contains fiber, calcium, phosphorus, magnesium, and various vitamins, it is a very good product for health drinks.

In addition, when the brown rice fermented beverage according to the present invention actually takes about 3000cc three times daily for two months, there is an effect of relieving constipation by the action of cellulose, phenol, vitamins, minerals, amino acids, etc. in the beverage, It also improves the color of the skin, so that the effect of preventing the constipation, skin beauty effect, as well as to prevent various modern diseases such as diabetes, high blood pressure.

Hereinafter, the present invention will be described in detail with reference to Examples.

EXAMPLE

1 kg of brown rice was laid in a container filled with water to a thickness of 2 cm and germinated for 3 days (72 hours) at a water temperature of 20 ° C. At this time, the germination confirmed the occurrence of bubbles, and when the bubbles started to swell, they were easily shocked, and after 4 hours, the container was struck again by hand to shock and accelerated the germination, thereby completing the germination for a total of 80 hours.

Then, the germinated brown rice was removed from the water and placed on a reticulated plate, covered with cotton cloth under the same temperature conditions as above, and watered every four hours while sprouting, but sprouting for 72 hours. Brown rice sprouted about 1cm sprouted finely with a mixer while adding a little water to prepare a germinated brown rice slurry of gel state.

Meanwhile, 2kg of water is added to 100g of malt, and the mixture is separated for 2 hours, and left for 4 days to separate layers.

The germinated brown rice slurry and the supernatant obtained after the layer separation are mixed in a volume ratio of 1: 1, and then 8 times of water is added to the mixture and fermented at 50 ° C for 10 hours. The product thus produced had a similar sweetness to commercial yogurt, tasted very good and had no bitter aftertaste.

As such, the fermented final brown rice fermented beverage was refrigerated at 0 ° C., and thus could be stored without changing taste or ingredient for 20 days. In addition, the produced beverage was able to feel sour and a little sweet taste during storage, it was able to feel a good and soft taste than the existing lactic acid bacteria beverage.

As a result of analyzing the components of the brown rice fermented beverage of the present invention prepared as described above (Japan Food Sanitation Association analysis) is shown in Table 2.

TABLE 2

Claims (5)

Soak brown rice in water at 25 ℃ ~ 35 ℃, germinate it, and dry it in water to make sprouts in 0.5cm ~ 1.5cm length under moist conditions, then grind finely to make germinated brown rice slurry, and on the other hand, malt or sugar After mixing with water, the supernatant is mixed with the slurry, and water is added thereto and fermented while maintaining at a temperature of 35 ° C. to 50 ° C. to produce a brown rice fermented beverage. The method of claim 1, wherein the germination of brown rice proceeds for 48 to 72 hours, but the germination of the brown rice fermented beverage, characterized in that to stop the germination within about 10 hours after bubbles are generated in the water. The method of producing a brown rice fermented beverage according to claim 1, wherein the shoots of brown rice are grown under humid conditions such that the shoots have a length of 0.5 cm to 1.5 cm. The method of claim 1, wherein the germinated brown rice slurry is mixed with a supernatant of malt or sugar mixed with water in a volume ratio of 1: 1. The method for producing a brown rice fermented beverage according to claim 1, wherein the fermentation is performed for 10 to 80 hours under the above conditions.