KR930018019A - Manufacturing method of steam-free brown rice - Google Patents
Manufacturing method of steam-free brown rice Download PDFInfo
- Publication number
- KR930018019A KR930018019A KR1019920001669A KR920001669A KR930018019A KR 930018019 A KR930018019 A KR 930018019A KR 1019920001669 A KR1019920001669 A KR 1019920001669A KR 920001669 A KR920001669 A KR 920001669A KR 930018019 A KR930018019 A KR 930018019A
- Authority
- KR
- South Korea
- Prior art keywords
- brown rice
- starch
- enzyme
- fermentation
- sterilized
- Prior art date
Links
- 235000021329 brown rice Nutrition 0.000 title claims abstract 20
- 238000004519 manufacturing process Methods 0.000 title 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract 9
- 229920002472 Starch Polymers 0.000 claims abstract 8
- 235000019698 starch Nutrition 0.000 claims abstract 8
- 239000008107 starch Substances 0.000 claims abstract 8
- 230000004151 fermentation Effects 0.000 claims abstract 6
- 238000000855 fermentation Methods 0.000 claims abstract 6
- 102000004190 Enzymes Human genes 0.000 claims abstract 5
- 108090000790 Enzymes Proteins 0.000 claims abstract 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract 4
- 241000894006 Bacteria Species 0.000 claims abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims abstract 3
- 239000000052 vinegar Substances 0.000 claims abstract 3
- 235000014101 wine Nutrition 0.000 claims abstract 3
- 230000005540 biological transmission Effects 0.000 claims abstract 2
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 238000010586 diagram Methods 0.000 description 2
Abstract
본 발명은 무증자 현미초의 제조 방법에 관한 것이다.The present invention relates to a method for preparing steamed brown rice.
종래의 현미초는 현미가루를 100-120℃의 고온 증기로 열처리하여 고온 당화 효소 누룩조 효소제등의 당화제를 사용하여된 현미주를 제조하는 제1공정과 제1공정에서 얻어진 현미주(술)를 발효에 알맞게 영양분등을 첨가하여 발효시켜 완성된 현미초를 70-80℃고온으로 살균 포장하여 제품화 하였기 때문에 고온 처리 과정 현미 본래의 풍미나 영양가가 현저하게 손실됨은 물론 변성되어 변성물이 침진되는 폐단이 있었던 것이다.Conventional brown rice vinegar is a brown rice obtained in the first step and the first step of preparing brown rice liquor using a saccharifying agent such as high-temperature saccharifying enzyme yeast crude enzyme by heat-treating brown rice powder to hot steam of 100-120 ℃ Fermented by adding nutrients, etc. to fermentation to make fermented brown rice sterilized and packaged at 70-80 ℃ high temperature, so that the original flavor and nutritional value of brown rice are not only remarkably lost but also denatured. There was a discontinuance.
본 발명은 이상의 문제점을 해결 하고자 발명한 것으로 이의 발명 요지는 저온에서 전분을 분해하는 전분 당화효소를 작용시켜 현미를 중자하지 않고 현미 가루에 현미 주 발효에 알맞는 물을 넣어 배양된 효모와 전분 분해 당화 효소를 넣어 전분 당화와 알콜 발효를 변형시켜 현미주를 제조하는 제1공정과 제2공정에서 만들어진 현미주를 당류, 아미노산, 질소분등을 배합하여 초산균을 접종하여 현미초에 발효시켜 완성된 현미초를 자외선 투과를 통한 실온에서 살균하여 제품함을 특징으로 한 것이다.The present invention has been invented to solve the above problems, and the gist of the invention is to break down yeast and starch cultured by putting water suitable for brown rice main fermentation into brown rice powder without acting as a starch glycosylase enzyme that degrades starch at low temperature. Brown rice is prepared by incorporating sugars, amino acids, and nitrogen into the brown rice wine prepared in the first and second steps to modify starch saccharification and alcohol fermentation by adding glycosylated enzyme, and inoculating acetic acid bacteria and fermenting it in brown rice. It is characterized in that the product is sterilized at room temperature through ultraviolet transmission.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
제1도는 본 발명의 제1공정 표시도, 제2도는 본 발명의 제2공정 표시도.1 is a first process display diagram of the present invention, Figure 2 is a second process display diagram of the present invention.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR930018019A true KR930018019A (en) | 1993-09-21 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100481991B1 (en) * | 2002-10-10 | 2005-04-14 | 학교법인 계명기독학원 | Method for production of brown rice-vinegar by non-heat treatment |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100481991B1 (en) * | 2002-10-10 | 2005-04-14 | 학교법인 계명기독학원 | Method for production of brown rice-vinegar by non-heat treatment |
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