WO2016104833A1

WO2016104833A1 - Method for preparing germinated brown rice powder

Info

Publication number: WO2016104833A1
Application number: PCT/KR2014/012837
Authority: WO
Inventors: 김형근
Original assignee: 김형근
Priority date: 2014-12-24
Filing date: 2014-12-24
Publication date: 2016-06-30

Abstract

The present invention relates to a method for preparing germinated brown rice powder and, more specifically, to a method for preparing germinated brown rice powder, which is prepared by dipping brown rice in yellow soil supernatant to primarily germinate the brown rice; secondarily germinating the brown rice at a temperature of 10-40℃ for 2-4 days and drying the brown rice; and then crushing the brown rice while injecting inert gas. The germinated brown rice powder of the present invention can prevent the acidification of brown rice during production processes, and can contain yellow soil, silver, and charcoal, and thereby has excellent storage and distribution capabilities, preservability, has excellent safety against microbial and can be easily ingested by anyone, including children and the old and infirm.

Description

Method of manufacturing germinated brown rice powder

The present invention relates to a method for producing germinated brown rice powder, and more specifically, brown rice is immersed in ocher longevity for the first germination, second germination at 2 to 4 days at a temperature of 10 to 40 ° C., and then dried, followed by inert gas. The present invention relates to a method for preparing germinated brown rice flour, which is prepared by grinding under injection.

The present invention relates to a method for producing germinated brown rice excellent in texture, cohesiveness and safety, and germinated brown rice obtained therefrom, and more specifically, by adjusting conditions in the germination process, unlike the conventional germinated brown rice, the texture is excellent, and general assumption The present invention relates to a method for preparing germinated brown rice which is easy to cook and excellent in microbial safety, and to germinated brown rice obtained therefrom.

The structure of brown rice is composed of rice bran layers such as rinds, seed coats, and whistle layers from the outside, pears that occupy a small portion of the base of rice grains, and most of the rest. Made up of occupied breast milk. This belly milk is mainly filled with starch particles and is a part which is eaten as white rice.

Brown rice has better shelf life than white rice, has less harm to insects and microorganisms, and also has no loss of nutrients due to whitening, so it is richer in fat, protein, vitamin B ₁ and B ₂ than white rice, none. In this sense, brown rice is far superior to white rice, but it is not widely used because it is difficult to cook and nutrients are not digested and absorbed sufficiently. As a result, germinated brown rice emerged.

Germinated brown rice makes the brown rice suitable for growth conditions and germination of the germ part through various physiological changes inside brown rice. Germinated brown rice has better digestion and absorption in the body than conventional brown rice, and it is beneficial to human body due to various actions such as GABA (Gamma-amino butyric acid), phytic acid, and dietary fiber. It is recognized as a high functional food.

However, germinated brown rice has the problem of metabolism of brown rice itself during germination, and the microorganisms attached to the outside multiply during germination, causing severe fermentation and malodor during germination. Due to this, safety has not been fully guaranteed until now, and it can be said that the production of high quality germinated brown rice was not made due to the problem in the germination process. The above-mentioned problems must be considered in order to meet the needs of consumers, and quality control is required through various process conditions among actual germinated brown rice manufacturing processes.

According to various studies on germinated brown rice, as the brown rice goes through the germination process, the texture is softened to some extent by the physiological action of brown rice itself and various enzymes. It is announced that it is possible to manufacture, but the actual germination process alone has a limitation in solving the complaints of the existing brown rice, and the quality level is not enough to meet the demanding requirements of consumers.

In order to solve the problems of the prior art as described above, the present invention can prevent the rancidity of brown rice during the manufacturing process, excellent safety against microorganisms, containing ocher, silver and charcoal in the germinated brown rice powder, storage, distribution and It is an object of the present invention to provide a method for producing germinated brown rice flour, which can improve storage properties.

In addition, an object of the present invention is to provide a method for producing germinated brown rice powder, which can be significantly ingested by the ingested germinated brown rice in powder form, and thus can be easily ingested by all ages.

In order to achieve the above object, the present invention comprises the steps of polishing to remove the outer skin layer of brown rice so that the weight is about 94 ~ 99%; Immersing the polished brown rice in loess longevity for the first germination for 3 to 10 hours; Second germinating the first germinated brown rice at a temperature of 10-40 ° C. for 2-4 days; Drying the second germinated brown rice to have a water content of 10 to 15%; Grinding while injecting an inert gas to prevent rancidity of the dried germinated brown rice; And vacuum-packing the pulverized germinated brown rice powder.

Silver powder, charcoal powder or a mixture thereof may be further added to the yellow soil longevity in the first germination step.

In particular, the inert gas injected in the grinding step may be nitrogen gas, carbon dioxide gas, argon gas and the like.

In another aspect, the present invention provides a germinated brown rice powder, characterized in that it is produced by the above method containing ocher, silver and charcoal.

According to the manufacturing method of the present invention, it is possible to prevent the rancidity of brown rice during the manufacturing process, excellent safety against microorganisms, and contains ocher, silver and charcoal in germinated brown rice powder, thereby improving storage, distribution and storage properties. . In addition, germinated brown rice powder prepared by this method can be significantly ingested by digestion and absorption by being ingested in powder form, and can be easily consumed by all ages.

Hereinafter, the present invention will be described in detail.

If brown rice is eaten as it is, the digestion rate decreases due to the epidermal layer protecting the rice, so you have to chew it more than 100 times to see the efficacy of brown rice. Even if you eat a stomach or weak stomach, most of the time to give up brown rice ingestion.

Accordingly, the present inventors can achieve the same effect as chewing by uniformly dispersing the epidermal layer through grinding, and by preventing the dispersal of brown rice when in contact with oxygen by the grinding under the injection of inert gas, and thus storage and storage It is possible to improve the germination rate of brown rice by using ocher longevity during germination, and by emitting large amount of far-infrared rays to germinated brown rice powder and containing detoxifying power, neutralizing power, self-cleaning power and neutralizing heavy metal, Efficacy was to be obtained together.

Germinated brown rice powder of the present invention is a step of grinding so that the weight is about 94 ~ 99% to remove the outer skin layer of brown rice, the first germination for 3 to 10 hours by immersing the polished brown rice in ocher longevity, the 1 Second germination of the second germinated brown rice at a temperature of 10 to 40 ° C. for 2 to 4 days, drying the second germinated brown rice to a water content of 10 to 15%, and preventing rancidity of the dried germinated brown rice It is characterized in that it is prepared by the step of injecting inert gas for grinding and vacuum packing the crushed germinated brown powder.

Referring to the germination brown rice powder manufacturing process of the present invention in more detail as follows.

Once you've gone through the process of screening impurities from brown rice, this is an optional process.

The grinding step is then followed to remove the outer skin layer from the selected brown rice. In the polishing step, when the brown rice is 100%, it is preferable to remove a part of the outer skin layer so that the weight is about 94 to 99% after polishing. When polished to this level, brown rice seeds are properly maintained to protect seeds essential for germination, and contain many nutrients to maintain beneficial functions for the human body.

Brown rice is subjected to the germination step after the polishing step as described above.

Germinated brown rice is generally maintained for a long time at a constant temperature in the state that the brown rice absorbs enough moisture during the germination process, its integrity is worsened by microbial growth, causing problems of rancidity and off-flavor of brown rice during the germination process Can be. Therefore, it is important to properly set germination conditions in the germination stage.

In the germination step of the present invention, the polished brown rice is first germinated for 3 to 10 hours by immersing the polished brown rice in yellow soil longevity, and then the second germinated brown rice is germinated for 2 to 4 days at a temperature of 10 to 40 ° C. That is, in the present invention, by using ocher longevity mixed with ocher in water, it is possible to prevent brown rice from rancidity during the germination process, and also to prevent the formation of off-flavor. In addition, by immersing in brown earth longevity and germinating brown rice, effects such as far-infrared radiation, detoxifying power, neutralizing power, self-cleaning power, heavy metal neutralization effect of yellow soil can be obtained.

To the above loess longevity, silver powder or charcoal powder may be further added as necessary. The silver powder or charcoal powder may be added in an appropriate amount in a range that does not harm the germination of brown rice, it is possible to improve the shelf life, circulation and storage properties of the germinated brown rice powder finally obtained by containing these components in brown rice.

The brown rice, first germinated for 3 to 10 hours in the ocher, is then put into a breathable container in which water is well drained and then germinated for 2 to 4 days at a temperature of 10 to 40 ° C. In particular, it is more preferable to secondary germination for 15 to 60 hours at 25 ~ 45 ℃.

When the secondary germination time is within the above range, germination occurs appropriately and contains many nutrients. In addition, when the germination temperature is within the above range, the germination time can be shortened to the maximum, and the rancidity of brown rice can be minimized during germination.

Therefore, after germinating in primary soil for 3 to 10 hours as described above, germinated brown rice obtained by secondary germination for 2 to 4 days at a temperature of 10 to 40 ℃, the shoots may be 5 mm or more, By suppressing germination rotting production, good quality germinated brown rice can be efficiently produced in a short time than before, and the germination step can increase the content of various nutrients beneficial to the human body.

Germinated brown rice that has undergone the germination step as described above proceeds to a drying step.

Of course, the drying can be carried out under the appropriate conditions usually carried out in the art, it is generally good to perform for 10 to 20 minutes at 40 ~ 70 ℃.

The drying proceeds so that the moisture content of brown rice is 10-15%. When the moisture content is within the above range, the safety against mold, bacteria, etc. is improved, thereby ensuring microbial safety against secondary contamination such as packaging, as well as convenience of distribution and use.

As the drying method, all conventional methods used in the art, for example, a convection drying method, a radiation drying method, an indirect drying method, a uniform heating method by electromagnetic waves, a vacuum drying method, a freeze drying method and the like can be used.

Subsequently, the dried germinated brown rice is subjected to a grinding step. In the present invention, in order to prevent rancidity of the dried germinated brown rice, grinding is performed while injecting an inert gas.

The inert gas is to block the ingress of oxygen, through this action it is possible to prevent rancidity that the brown rice is in contact with the oxygen. That is, by preventing the rancidity of germinated brown rice by the introduction of inert gas, it is possible to increase the storage, storage and distribution time of the finally obtained germinated brown rice powder to further improve the value of the product.

Nitrogen gas, carbon dioxide gas, argon gas, etc. may be used as the inert gas. In addition, the inert gas may be continuously injected while the grinding is in progress, or the grinding may be performed while the inert gas is injected.

The pulverization is preferably made so that the germinated brown rice powder is 80 ~ 150 mesh (mesh).

Germinated brown rice flour, pulverized as described above may be distributed in the market sealed packaging by a predetermined amount, in this case, in order to enhance the safety of the product may be put together with a deoxygenating agent in the sealed packaging.

Germinated brown rice powder as described above can be used both non-glutinous and glutinous rice.

In addition, germinated brown rice powder prepared according to the present invention may be ingested in a wire or raw form, wherein the edible method may be ingested by mixing 2-3 times a day (one tablespoon once) with water, milk and the like. In addition, the germinated brown rice powder can also be used as a raw material of processed foods such as confectionery, porridge, bread.

In addition, various functional ingredients may be processed by methods such as coating or water absorption as necessary to enhance the nutrition of germinated brown rice.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

Example 1

A portion of the outer skin layer was ground to remove 95% by weight of the brown rice from which impurities were removed. Then, the polished brown rice was first germinated by immersing it in loess longevity (10-20 g of loess per 1 liter of water) for 10 hours, and then transferred to a breathable container in which water is well drained, followed by secondary germination for 60 hours at 25 ° C. . At this time, the shoots of the germinated brown rice after the second germination were 5 mm or more. The germinated brown rice was lyophilized at 50 ° C. for 20 minutes so that the moisture content of brown rice was 10%, and then germinated brown rice was pulverized into 100 mesh while adding nitrogen gas to obtain germinated brown rice powder.

Example 2

A portion of the outer skin layer was ground to remove 95% by weight of the brown rice from which impurities were removed. Next, the polished brown rice was first immersed by immersing the ground brown rice in which the silver powder was dissolved (5 g of loess 15 g + silver powder per 1 liter of water) for 10 hours, and then transferred to a well-ventilated breathable container for 60 minutes at 25 ° C. Second germination for hours. At this time, the shoots of the germinated brown rice after the second germination were 5 mm or more. The germinated brown rice was lyophilized at 50 ° C. for 20 minutes so that the moisture content of brown rice was 10%, and then germinated brown rice was pulverized into 100 mesh while adding nitrogen gas to obtain germinated brown rice powder.

Example 3

A portion of the outer skin layer was ground to remove 95% by weight of the brown rice from which impurities were removed. Then, the polished brown rice was first immersed by dipping silver powder and charcoal powder in ocher longevity (15 g of ocher per 5 liters of water + 5 g of silver powder + 5 g of charcoal powder) for 10 hours, and then transferred to a well-vented breathable container. Second germination was carried out at 25 ° C. for 60 hours. At this time, the shoots of the germinated brown rice after the second germination were 5 mm or more. The germinated brown rice was lyophilized at 50 ° C. for 20 minutes so that the moisture content of brown rice was 10%, and then germinated brown rice was pulverized into 100 mesh while adding nitrogen gas to obtain germinated brown rice powder.

Example 4

A portion of the outer skin layer was ground to remove 95% by weight of the brown rice from which impurities were removed. Then, the polished brown rice was first germinated by immersing it in loess longevity (10-20 g of loess per 1 liter of water) for 10 hours, and then transferred to a breathable container in which water is well drained, followed by secondary germination for 60 hours at 25 ° C. . At this time, the shoots of the germinated brown rice after the second germination were 5 mm or more. The germinated brown rice was then lyophilized at 50 ° C. for 20 minutes so that the moisture content of brown rice was 10%, and the germinated brown rice was crushed into 100 mesh while adding carbon dioxide gas to obtain germinated brown rice powder.

Example 5

A portion of the outer skin layer was ground to remove 95% by weight of the brown rice from which impurities were removed. Then, the polished brown rice was first germinated by immersing it in loess longevity (10-20 g of loess per 1 liter of water) for 10 hours, and then transferred to a breathable container in which water is well drained, followed by secondary germination for 60 hours at 25 ° C. . At this time, the shoots of the germinated brown rice after the second germination were 5 mm or more. The germinated brown rice was then lyophilized at 50 ° C. for 20 minutes so that the moisture content of brown rice was 10%, and the germinated brown rice was pulverized into 100 mesh while argon gas was added to obtain germinated brown rice powder.

Comparative Example 1

A portion of the outer skin layer was ground to remove 95% by weight of the brown rice from which impurities were removed. The polished brown rice was then immersed in distilled water for 10 hours and germinated at 25 ° C. for 60 hours. At this time, the germination of the germinated brown rice after germination was 5mm or more. The germinated brown rice was then lyophilized at 50 ° C. for 20 minutes so that the moisture content of brown rice was 10%, and then ground to 100 mesh to obtain germinated brown rice powder.

Comparative Example 2

A portion of the outer skin layer was ground to remove 95% by weight of the brown rice from which impurities were removed. Then, the polished brown rice was first germinated by immersing it in loess longevity (10-20 g of loess per 1 liter of water) for 10 hours, and then transferred to a breathable container in which water is well drained, followed by secondary germination for 60 hours at 25 ° C. . At this time, the shoots of the germinated brown rice after the second germination were 5 mm or more. The germinated brown rice was then lyophilized at 50 ° C. for 20 minutes so that the moisture content of brown rice was 10%, and then ground to 100 mesh to obtain germinated brown rice powder.

Comparative Example 3

A portion of the outer skin layer was ground to remove 95% by weight of the brown rice from which impurities were removed. The polished brown rice was then immersed in distilled water for 10 hours and germinated at 25 ° C. for 60 hours. At this time, the shoots of the germinated brown rice after the second germination were 5 mm or more. The germinated brown rice was lyophilized at 50 ° C. for 20 minutes so that the moisture content of brown rice was 10%, and then germinated brown rice was pulverized into 100 mesh while adding nitrogen gas to obtain germinated brown rice powder.

Microbial irradiation was performed on germinated brown rice powder prepared in Example 1 and Comparative Example 1, and the results are shown in Table 1 below.

The safety evaluation for microorganisms is the result of experiments based on the test method of the number of bacteria (general bacteria) and the number of fungi (yeast and filamentous fungi) among the microbiological test methods presented in the Food Code.

Table 1

division	Example 1		Comparative Example 1
		General bacteria	Yeast / Mildew	General bacteria	Yeast / Mildew
	Before germination	4 × 10 ⁵	1.7 × 10 ³	4 × 10 ⁵	1.7 × 10 ³
After germination	0	0	3.6 × 10 ⁶	5 × 10 ⁴
After crushing	0	0	8 × 10 ¹⁰	2.4 × 10 ⁶

Through Table 1, Example 1 prepared by germinating brown rice flour after immersion in ocher longevity and pulverized while injecting inert gas in accordance with the present invention was not found at all bacteria and yeast / mold.

These results indicate that the germination and grinding conditions according to the present invention are suitable for ensuring the safety of microorganisms, and the germinated brown rice powder of the present invention can be expected to significantly improve the shelf life, circulation and storage properties.

In addition, in the case of Examples 2 and 3, which is the first germination by mixing silver and charcoal powder with ocher longevity, the microorganisms of silver and charcoal suppression and anti-oxidation effect further improve the safety of the microorganisms of the present invention. The storage, storage, and distribution time of germinated brown rice powder could be further extended, further improving the value of the product.

In addition, the germinated brown rice powder prepared in Examples 1 to 5 and Comparative Examples 1 to 3 were mixed with 1 tablespoon per 250 ml of water once a day for men and women in their 10s to 40s, and then ingested 2 to 3 times a day. Sensory evaluation of ease of ingestion and heartburn or bloating after ingestion was made.

As a result of the experiment, subjects who consumed the germinated brown rice powder of Examples 1 to 5 prepared according to the present invention responded that they can be easily ingested without heartburn or bloat after ingestion, whereas germinated brown rice powder of Comparative Examples 1 to 3 Subjects who consumed showed heartburn or bloating, indicating that it was not easy to consume. In particular, the subjects who consumed the germinated brown rice powder of Comparative Example 1 more strongly complained of heartburn or bloat. Through such results, it can be seen that the germinated brown rice flour of the present invention can be easily ingested by all ages without a burden.

Although the present invention has been described as the preferred embodiment mentioned above, it is possible to make various modifications or variations without departing from the spirit and scope of the invention. The appended claims also cover such modifications and variations as fall within the spirit of the invention.

Claims

Grinding to about 94-99% by weight to remove the outer skin layer of brown rice;

Immersing the polished brown rice in loess longevity for the first germination for 3 to 10 hours;

Second germinating the first germinated brown rice at a temperature of 10-40 ° C. for 2-4 days;

Drying the second germinated brown rice to have a water content of 10 to 15%;

Grinding while injecting an inert gas to prevent rancidity of the dried germinated brown rice; And

Vacuum packaging the crushed germinated brown rice powder;

Germinated brown rice powder manufacturing method comprising a.
The method of claim 1,

The method for producing germinated brown rice flour, characterized in that the addition of silver powder, charcoal powder or a mixture thereof to the loess longevity in the first germination step.
The method of claim 1,

The inert gas is a method for producing germinated brown rice flour, characterized in that at least one selected from nitrogen gas, carbon dioxide gas and argon gas.
Germinated brown rice powder, which is prepared by the method of any one of claims 1 to 3, containing ocher, silver and charcoal.