KR101408568B1 - Process of fermented food containing enzyme by using mixed Aspergillus oryzae and lactic acid bacteria - Google Patents

Abstract

The present invention relates to a fermented enzyme food using a combined fermentation technology of Hwanggyu gum and lactic acid bacteria and a method for preparing the fermented enzyme food. Specifically, the fermented enzyme food is prepared by mixing a mixture of brown rice and rice gum; Fermenting the mixture by inoculating Hwang Gukguk and lactic acid bacteria; Drying the fermentation product; And pulverizing the dried fermented product, and then processing the fermented product into any one form selected from the group consisting of granules, powders, rings, capsules, and tablets, wherein the fermented enzyme food prepared by the above- Through the combined fermentation of lactic acid bacteria, the physiologically active substances and fibers of brown rice and rice bran, which have low absorption rate in the body, are decomposed to improve the absorption rate in the human body, the digestive action is enhanced by the digestive enzymes, It is possible to effectively utilize it as a fermented food which solves the nutritional imbalance of modern people and improves the intestinal absorption rate of nutrition and physiologically active ingredient.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented food containing fermented food,

The present invention relates to a method for producing Aspergillus oryzae and a lactic acid bacteria complex fermentation technology.

The consumption of instant foods and processed foods is the main food consumption of modern people, and nutritional imbalance and obesity or various adult diseases are caused by this. This is not only a personal problem, but also a threat to public health, so it is necessary to consume foods that can maintain proper nutritional balance.

The 10-minute sea bream made nine times with rice bran in the brown rice is called white rice. 95% of the rice nutrients are contained in rice skin layer, that is, rice husk and rice bran. Brown rice is also called 1 minute sea bream, and the rice husk is peeled off from the outside of the rice. Therefore, it can be said that it is a complete food rich in carbohydrate, fat, protein, vitamins, calcium and the like because it has rice as well as rice gruel. It has nutritional balance through whole rice, brown rice, Can be expected. Especially, among the components of brown rice, dietary fiber has constipation, prevention of postprandial hyperglycemia, prevention of colorectal cancer, and tocotrienol is known to exhibit antioxidant activity, ultraviolet protective effect and cholesterol increase inhibitory effect. Gamma-orizanol has active oxygen elimination, sebum secretion and blood circulation promotion effect, and phytic acid has ability of fat burning action, anti-cancer, strengthening of kidney and liver function, prevention of anemia, prevention of hypertension and inhibition of melanin pigment formation, Blood circulation improvement, neutral fat suppression, obesity suppression, skin improvement, blood pressure improvement, deodorization, nerve sedation, prevention and improvement of dementia. The inositol contained in the brown rice is fatty liver, arteriosclerosis, prevention, Peru rigs acid radicals removal, melanin generation inhibition, oktakosanol cholesterol reduction, fatigue caused by glycogen increases, vitamin B ₂ promotes cell division and vitamin B ₆ are epidermal cells It is known that vitamin E promotes the metabolism of raw materials, vitamin E inhibits active oxygen, potassium prevents hypertension, calcium prevents osteoporosis, zinc prevents arteriosclerosis, magnesium prevents heart disease and iron prevents anemia.

Therefore, Koreans who are rice stocks will have a desirable diet for health to consume rice brown rice and brown rice without loss of rice bran during the rice cultivation process. However, in spite of these health benefits, consumption of white rice is higher than that of brown rice. This is because white rice is not nutritional superior to brown rice but it is good in taste and digestion is good.

Accordingly, as mentioned above, brown rice has a disadvantage in that it has a strong texture when it is cooked and does not digest well. Therefore, consumption of rice is not much compared to that of white rice, Since it is used as an abandoned or livestock feed, it is necessary to seek ways to use brown rice and rice bran for nutrition and health promotion of the people.

The object of the present invention is to solve the nutritional imbalance of modern people through various nutritional components of conventional brown rice and rice bran and to apply complex fermentation of Hwangguk-gyun and lactic acid bacteria to brown rice and rice bran in order to improve the intestinal absorption rate of nutrition and physiologically active ingredients Fermented enzyme food and a method for producing the same.

In order to achieve the above object,

Mixing the mixture of brown rice and rice bran;

Fermenting the mixture by inoculating Hwang Gukguk and lactic acid bacteria;

Drying the fermentation product; And

And pulverizing the dried fermented product, and then processing the fermented enzyme food into any one form selected from the group consisting of granules, powders, rings, capsules and tablets.

In a preferred embodiment of the present invention, the mixture of brown rice and rice bran may be in the form of a powder obtained by pulverizing brown rice and rice bran, and may be used as it is without grinding. The brown rice and the rice bran can be stored after harvest regardless of the period.

Preferably, the mixture of brown rice and rice bran comprises 1 to 40% by weight of rice bran and 1 to 60% by weight of brown rice based on the total weight of the mixture, but the mixture may further include soybeans. At this time, soybeans which may be further contained are preferably contained in an amount of 1 to 15% by weight based on the total weight of the mixture, but are not limited thereto.

In one embodiment of the present invention, the brown rice and the rice bran mixture are preferably mixed at a temperature of 100 to 120 ° C for 0.5 to 3 hours. However, when boiled brown rice and rice bran are used, the boiling step may be omitted. By mixing the mixture of brown rice and rice bran, it prevents the occurrence of germs by sterilizing effect and gentle action, and it makes it possible for the germs and lactobacillus to multiply better.

In the above method, as for Hwang guk gyun and lactic acid bacteria used for fermentation, the live bacteria cultured in a natural medium may be inoculated intact, or powdered strains such as Hwang gukgwon spore powder and freeze-dried lactic acid bacteria powder may be used. Preferably, the Hwang guk gyun and the lactic acid bacterium are inoculated in an amount of 0.1 to 1.0 wt% based on the total weight of the mixture, more preferably 0.5 wt%, but are not limited thereto. Preferably, the step further comprises the step of adjusting the moisture content such that the water content of the mixture is 55 to 60% by weight based on the total weight of the mixture before inoculation and fermentation of the strain. When using liquid cultures of Hwanggyu gum and lactic acid bacteria, the total moisture content should be controlled considering the moisture content of the culture.

In another embodiment of the present invention, the brown rice and the rice germ mixture inoculated with Hwang Kyu-kun and lactic acid bacteria are preferably fermented at 30-35 ° C for 48-72 hours. Keeping the fermentation temperature at 30 to 35 占 폚 is because if the fermentation temperature is higher than 35 占 폚, the growth of the lactic acid bacteria may be inhibited or the blackening may occur. If the fermentation temperature is lower than 30 占 폚, the fermentation efficiency is lowered. In addition, by fermentation for 48 to 72 hours, not only can the lactic acid bacteria be increased, but also the nutrients and the bioavailability of the physiologically active substance due to the production of the enzyme can be increased by the growth of the strain. If the fermentation time is less than 48 hours, the fermentation can not proceed sufficiently. If the fermentation time exceeds 72 hours, the growth rate of the microorganism is remarkably lowered, and the fermentation product starts drying and the fermentation efficiency may be lowered.

The fermentation product thus fermented is preferably dried at a temperature of 40 to 50 DEG C for 5 to 10 hours, but is not limited thereto.

According to a preferred embodiment of the present invention, the dried fermented product can be crushed and then further processed and mixed with additives and moisture. Examples of the additives include at least one selected from the group consisting of spirulina, bank, giardia, shiitake, acorn, green tea, ginger, turmeric, ginseng, ginseng, red ginseng, mulberry leaf, Any one or more of them can be used, but the present invention is not limited thereto, and any substance can be used as long as it can improve the functionality without hindering the efficacy of the fermented enzyme food of the present invention.

The fermented product may be pulverized and then processed into a formulation such as granules, powders, pills, capsules or tablets to facilitate ingestion thereof. In addition, although the formulated food may be taken intact, it is preferable to undergo a drying process for maintaining the shelf life and continuous quality of the product, and it is more preferable to dry for 5 to 10 hours at a temperature of 40 to 50 ° C, It does not.

According to a specific embodiment of the present invention, the fermented enzyme food of the present invention produced by the above-described method improves digestion by digestive enzymes (see FIG. 3 and FIG. 4) (See Figs. 5 to 6). The fermentation enzyme food prepared by the above method can increase the absorption of physiologically active substances and nutrients of brown rice and rice bran with low water uptake rate through the combined fermentation of Hwang Gukguk and lactic acid bacteria and increase the bioavailability by fermentation . In addition, brown rice and rice bran contain fiber, which can suppress the absorption of glucose and can exhibit effects such as blood sugar control, and can be used as physiologically active substances such as oxacosanol, gamma orzanol, linolenic acid, alpha tocopherol, phytic acid, ferulic acid The antihypertensive activity, the anti-cholesterol activity, the heavy metal detoxifying activity, and the hangover activity can be activated, and thus the effect of maintaining health can be shown.

Therefore, the production method of the present invention as described above is useful for the production of fermented food products containing both brown rice and rice bran fermented with good digestion and high absorption rate in the body, high quality nutrients absorbed into the body and activity of antioxidants increased Can be used.

In addition, the present invention provides a fermented enzyme food prepared by the above production method.

The fermented enzyme food is a fermented product obtained by compounding fermented brown rice and rice bran mixture using Hwang Gukguk and lactic acid bacteria by the above production method and processing the fermented product into a formulation such as granule, powder, ring, capsule or tablet to facilitate ingestion .

In a preferred embodiment of the present invention, the fermentation enzyme food has high absorption and bioavailability of nutrients and functional ingredients of brown rice and rice bran with low absorption rate in the body due to production of enzyme through complex fermentation process, and digestion by digestive enzymes And antioxidant activity, it can be usefully used as a fermented food having improved use and effect of physiologically active substances of brown rice and rice bran.

As described above, the activity of minerals and vitamins present in brown rice is increased by combined fermentation of brown rice and rice gang using Hwangguk and lactobacillus, and enzymes contained in brown rice and rice bran and enzymes produced by microorganisms produce brown rice and brown rice To improve digestion of digestion by helping digestion of digestive juice. It not only improves the nutritional imbalance of modern people but also improves absorption of nutrients and functional ingredients of brown rice and rice gruel which have low absorption rate in the body, And physiologically active substances contained in the rice bran can activate the physiological actions such as antihypertensive activity, anticholesterol activity, heavy metal detoxifying activity, or hangover resolution activity, thus showing the effect of maintaining health.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a simplified process diagram of a fermentation enzyme food manufacturing method of the present invention. Fig.
2 is a view showing the shape of a fermented product according to fermentation time.
FIG. 3 is a diagram showing amylase activity of fermented enzyme foods and commercial products. FIG.
4 is a diagram showing the fermentation enzyme food and the protease activity of a commercial product.
Fig. 5 is a graph showing the content of polyphenols in fermented enzyme foods and commercial products. Fig.
FIG. 6 shows antioxidant efficacy by immersing nails in a fermented product of the present invention diluted 8-fold and tap water, respectively.

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

However, the following examples and experimental examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by these examples and experimental examples.

< Example  1> Production of fermented enzyme food

Brown rice and rice bran are crushed to prepare brown rice 80 to 90 mesh and rice bran 50 to 60 mesh powder. Then, 1 to 60% by weight of brown rice powder and 1 to 40% by weight of rice bran powder are mixed and heated at 100 to 120 ° C for 0.5 to 3 hours Wheat flour was mixed with fermented wheat flour which was sold by steaming or in the market. Then, 1 to 15% by weight of soybean powder (80 to 90 mesh) was mixed into the blended brown rice and rice bran mixture, and the total moisture content was adjusted to 55 to 60% by inoculating 0.5% by weight of Hwanggyu gum and lactic acid bacteria. The thus prepared raw material was fermented in a fermentation room at 30 to 35 占 폚 for 32 to 72 hours to prepare a fermented product. When about 24 to 32 hours after the fermentation, the fermentation product was found to grow white in the fermentation broth. As the fermentation time reached 48 hours, spores began to appear in green. When the fermentation is continued for 60 to 72 hours, the fermentation product is covered with spore spores and becomes green as a whole. Since then, the growth rate of the microorganism has been remarkably decreased and the fermentation product has started to be dried and the fermentation efficiency has decreased. After fermentation for 60 to 72 hours, the fermented product was dried in a dryer at 40 to 50 ° C for 5 to 10 hours to complete the fermentation. Then, the dried fermented product is pulverized, and then the raw material and water are mixed to form a granule or a ring. In order to facilitate storage and increase shelf life, the formulated product is finally dried in a dryer at 40 to 50 ° C, Enzyme food was prepared.

< Experimental Example  1> Confirmation of digestive enzyme efficacy of fermented enzyme food

<1-1> Amylase  Active measurement

In order to confirm the digestive enzymatic efficacy of the fermented enzyme food prepared in Example 1, the amylase activity of the fermented enzyme food and the products of the domestic C company was measured. At this time, the products of Company C were fermented using brown rice and rice gruel. Fermentation enzyme food and domestic C products were weighed 1 g each, 10 ml of phosphate buffer solution (pH 6.7) was added, and the crude enzyme solution was extracted by stirring at room temperature for 40 minutes. The extracted crude enzyme solution was centrifuged at 3,200 rpm for 10 minutes to allow the solid powder to settle, and the supernatant was filtered with Whatman filter paper (No. 1) to obtain a test liquid to be used for the experiment. The soluble starch plate was prepared by dissolving 1% soluble starch and 2% agar powder in sterilized sterilized at 121 ° C for 15 minutes. Petri dishes were prepared by dissolving 1 g of iodine and 1 g of iodine 2 g of potassium was dissolved in 300 ml of purified water. That is, 2 g of potassium iodide was sufficiently dissolved in 5 ml of purified water, and 1 g of iodine was mixed with it to completely dissolve it, followed by addition of the remaining purified water. The Brucella iodine solution was stored in the sunshine.

The enzyme activity was measured by 30 쨉 l of the fermentation enzyme food and the test solution extracted from the product of Company C on a soluble starch plate, reacting in an incubator at 30 캜 for 24 hours, And the activity of amylase was compared with the size of the ring after the injection. The degraded starch is translucent and the undifferentiated starch is dense dark blue by the brucellosis iodine solution. Therefore, the greater the size of the ring, the higher the enzyme activity.

As a result, the fermented enzyme food of the present invention showed an excellent amylase activity as compared with the domestic C product (FIG. 3).

<1-2> Measurement of protease activity

The fermented enzyme food prepared in Example 1, the four kinds of domestic products and the protease activity of one kind of Japanese products were measured and compared. Domestic products are N fermented by fermented Korean rice, black rice, rice gruel, yulmu, barley, etc. fermented with fried barley, brown rice, black rice, etc. Fermented C products, and brown rice, soybean, etc. were fermented by using fermented soybeans, and H company products including kelp, seaweed calcium, yeast extract, and green tea were used. Japanese K company products mainly made of brown rice and soybeans. Specifically, 0.6% casein solution, 0.1N NaOH, 0.4M TCA, 0.4M sodium carbonate solution, 1N Folin reagent and test solution were prepared for the experiment. 3 ml of casein solution and 1 ml of test solution were mixed and reacted at 30 ° C for 10 minutes. As a control, purified water was used instead of test solution. 5 ml of TCA solution was added thereto to coagulate the remaining protein without degradation, and the reaction product was filtered with filter paper to remove the undegraded protein which solidified. 1 ml of the filtrate, 2.5 ml of the sodium carbonate solution and 0.5 ml of the pallin reagent were mixed, followed by color development at 30 ° C for 30 minutes, and the absorbance at 660 nm was measured. Standard curves were prepared using tyrosine, and protease activity was compared and analyzed based on the measured tyrosine content.

As a result, the protease activity contained in the fermentation enzyme food of the present invention was found to be 81.46 ppm of tyrosine, which was much higher than the protease activity of four domestic products and one Japanese product (Fig. 4) .

< Experimental Example  2> Identification of antioxidant efficacy of fermented enzyme food

<2-1> Determination of polyphenol content

The total polyphenol content of the fermented enzyme food of the present invention was measured and compared with the four domestic products and one Japanese product mentioned in the measurement of the protease activity. The test solution was prepared in the same manner as in the preparation of the test solution for the amylase and protease measurement, and 90 ml of purified water and 10 ml of 2N phosphoric reagent were mixed to prepare a 0.2N pallin reagent. 53 g of sodium carbonate was dissolved in purified water, 1 N sodium carbonate solution was prepared so as to be 1 ml. Total polyphenol was prepared by adding 450 μl of distilled water and 2.5 μl of 0.2N phlorin solution to 50 μl of the test solution. The solution was allowed to stand for 5 minutes, and 2 ml of 1 N sodium carbonate solution was added thereto. The reaction was carried out at 30 ° C for 30 minutes and the absorbance was measured at 765 nm . Gallic acid was used as a standard and a calibration curve was drawn. The total polyphenol content was expressed in mg of gallic acid (mg GAE / L) in 1 L of the measurement liquid.

As a result, polyphenol contained in the fermented enzyme food of the present invention was measured to be 920.678 mg / l of gallic acid, which was much higher than the content of polyphenols of four domestic products and one Japanese product ( 5).

<2-2> Measurement of antioxidant efficacy of fermented enzyme food

In order to confirm the antioxidant effect of the fermented enzyme food of the present invention, the antioxidant activity of the fermented product of the present invention was confirmed by immersing the fermented product prepared in Example 1 in an 8-fold diluted fermentation liquid and tap water, respectively.

As a result, it was confirmed that the nails were not rusted by the fermented product of the present invention, thereby visually confirming that the antioxidant effect was exhibited (FIG. 6).

Claims (13)

Mixing the mixture of brown rice and rice bran;
Fermenting the mixture for 60 to 72 hours at a temperature of 30 ° C or more and less than 35 ° C by inoculation of Hwanggyu gum and lactic acid bacteria;
Drying the fermentation product; And
The method of producing a fermented enzyme food according to claim 1, wherein the dried fermented product is pulverized and processed into a formulation selected from the group consisting of granules, powders, rings, capsules and tablets,
Wherein the mixture of the brown rice and the rice bran comprises 1 to 40% by weight of rice bran and 1 to 60% by weight of brown rice based on the total weight of the mixture.
The method according to claim 1,
Wherein the steaming is carried out at a temperature of 100 to 120 DEG C for 0.5 to 3 hours.
The method according to claim 1,
Wherein the mixture is in the form of a powder or a grain.
delete The method according to claim 1,
Characterized in that the mixture further comprises soybeans.
The method of claim 5,
Wherein the soybean is contained in an amount of 1 to 15% by weight based on the total weight of the mixture.
The method according to claim 1,
Further comprising the step of adjusting the moisture content such that the moisture content of the mixture before the fermentation step is 55 to 60 wt% based on the total weight of the mixture.
The method according to claim 1,
Wherein said Hwangyun gum and lactic acid bacteria are inoculated at 0.1 to 1.0 wt% with respect to the total weight of the mixture.
delete The method according to claim 1,
Wherein the drying is carried out at 40 to 50 DEG C for 5 to 10 hours.
The method according to claim 1,
Wherein the dried fermented product further comprises an additive.
The method of claim 11,
The sub ingredient may be selected from the group consisting of spirulina, bank, giant leaf, shiitake, acorn, green tea, ginger, turmeric, ginseng, ginseng, red ginseng, mulberry leaf, Gt; and / or &lt; / RTI &gt;
A fermented enzyme food prepared by the method of claim 1.

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