KR100356690B1 - manufacture method of fermentation food using germination unpolished rice - Google Patents

manufacture method of fermentation food using germination unpolished rice Download PDF

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KR100356690B1
KR100356690B1 KR10-1999-0053128A KR19990053128A KR100356690B1 KR 100356690 B1 KR100356690 B1 KR 100356690B1 KR 19990053128 A KR19990053128 A KR 19990053128A KR 100356690 B1 KR100356690 B1 KR 100356690B1
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brown rice
germinated brown
precipitate
water
vacuum
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KR20010048442A (en
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장세순
장상래
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장세순
장상래
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/332—Promoters of weight control and weight loss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

본 발명은 발아현미 중에 함유된 효소를 이용하여 발효시켜 발효액과 분리된 침전물을 이용하는 것으로, 현미가 발아과정에서 물성적 변화를 일으켜 연화(軟化)되는 동시에 피틴산이 탈인효소(脫燐酵素) 작용으로 인과 이노시톨로 변환되기때문에 소화를 촉진시켜줄 뿐만 아니라 발효과정중 아미노산이나 비타민,자율신경계와 고혈압에 유용성이 입증된 감마오리자놀 성분 및 면역력 증진효과가 있는 아리비녹시 성분이 활성화되어 기능성 영양식으로 사용될 수 있고, 식이섬유 함유량이 높아 다이어트 및 생식 효과를 얻을 수 있는 식품을 제공하기 위한 것이다. 본 발명의 기술적 과제는 수세한 발아 현미를 4∼6등분 정도로 조각나게 분쇄하여 탱크에 물과 올리고당, 액상과당, 물엿, 야채효소액 등의 감미제와 함께 넣고 섞어 준 후 물을 추가하여 다시 섞은 다음 온도 20∼35℃에서 3∼7일간 매시간마다 교반하면서 pH가 4.5∼5.5정도가 될때까지 발효시키고 여과시킴으로서 발효액과 침전물을 분리하여 발효액은 살균한 후 음료 원액으로 사용하고, 침전물은 진공반죽기에 한천과 함께 넣어 상온에서 팽윤시킨후 교반하고 진공상태에서 고형분 70∼90%가 될 때까진 농축하여 금형에 넣고 굳힘으로서 젤리를 얻거나 분리된 침전물에 70∼150메쉬의 발아현미 분말을 감미제와 함께 혼합하여 반죽한 후 일정한 모양으로 성형하여 건조함으로써 과자형태의 식품을 제조하는 것에 의하여 달성된다.The present invention utilizes a precipitate separated from fermentation broth by fermentation using enzymes contained in germinated brown rice, while brown rice causes physical changes in germination and softens, while phytic acid acts as dephosphorase. Because it is converted to phosphorus and inositol, it not only promotes digestion but also activates amino acids, vitamins, autonomic nervous system, and gamma-rizanol, which have proven useful for hypertension, and aribinoxy, which is effective in enhancing immunity. In addition, the high dietary fiber content is to provide a food that can achieve a diet and reproduction effect. Technical problem of the present invention is to crush the washed germinated brown rice into pieces of 4 to 6 equal parts and mix with sweeteners such as water and oligosaccharides, liquid fructose, syrup, vegetable enzyme solution, and then add water again and then mix again The fermentation broth and the precipitate are separated by fermentation and filtering until the pH reaches 4.5 to 5.5 with stirring at 20-35 ℃ every hour for 3-7 days, and the fermentation broth is sterilized and used as a beverage stock solution. Swell together, swell at room temperature, stir, concentrate in vacuo until 70 ~ 90% of solid content, put into mold and get jelly, or mix 70 ~ 150 mesh germinated brown rice powder with sweetener to separate precipitate. By kneading, molding into a constant shape and drying to achieve a food in the form of confectionery.

Description

발아현미를 이용한 발효식품의 제조방법{manufacture method of fermentation food using germination unpolished rice}Manufacturing method of fermented food using germinated brown rice {manufacture method of fermentation food using germination unpolished rice}

본 발명은 발아현미를 이용한 발효식품의 제조방법에 관한 것으로 특히 현미가 발아과정에서 물성적 변화를 일으켜 연화(軟化)되는 동시에 피틴산이 탈인효소(脫燐酵素) 작용으로 소화를 촉진시켜주는 인과 이노시톨로 변환될 뿐만 아니라 각종 영양소도 극대화 된다는 점과 발효시 효소작용에 의한 소화 촉진 효과에 착안하여 싹이 나는 상태까지 발아된 현미를 주재료로 하여 소화가 잘 되고 구수한 맛이 날 뿐만아니라 영양소가 풍부한 발아현미를 이용한 발효식품의 제조방법에 관한 것이다.The present invention relates to a method for producing fermented foods using germinated brown rice, and in particular, phosphorus and inositol, in which brown rice causes physical property changes during germination, softens, and phytic acid promotes digestion by dephosphorase. Not only is it converted into nutrients, but it also maximizes various nutrients, and the fermented brown rice, which is germinated to sprouting state due to the enzymatic effect of enzymatic action during fermentation, has a good digestion and delicious taste as well as germination rich in nutrients. It relates to a method for producing fermented food using brown rice.

일반적으로 현미는 벼의 왕겨층만 제거시킨 것으로 종피,과피,배유의 3부분으로 이루어져 있으며, 백미에 비하여 비타민, 무기질 등의 미량영양소 함량이 높고 섬유소가 풍부하여 성인병 예방에 유용한 건강식품 소재로 각광받고 있다.In general, brown rice removes only rice husk layers, and consists of three parts: seed, skin and endosperm.It has a high content of micronutrients such as vitamins and minerals and is rich in fiber compared to white rice. I am getting it.

그러나 현미는 종피로 둘러싸여 있어 장시간 끓여도 내부가 쉽게 익지 않기 때문에 조리시간이 오래 소요되고 각종 영양소가 파괴될 뿐만 아니라, 내부 점성물질의 용출이 쉽지 않기 때문에 식품 원료로 사용하여 제조할 경우 식감이 좋지 않고 보관시 수분이 분리되는 문제점이 있었다.However, because brown rice is surrounded by a seedling, the cooking time is long and the various nutrients are not destroyed because the inside is not easily cooked even if it is boiled for a long time. There was a problem that the moisture is separated during storage.

특히, 현미에는 소화장애를 일으키는 피친산(phytic acid)이 함유되어 있어 현미가 유용한 영양소가 풍부함에도 불구하고 아동들이 즐겨먹는 음료,젤리,과자 등의 식품 원료로 사용할 수 없는 문제점이 있었다.In particular, brown rice contains phytic acid, which causes digestive disorders, but although brown rice is rich in useful nutrients, there is a problem that children cannot use it as food ingredients such as drinks, jelly, and sweets.

본 발명이 이루고자 하는 기술적 과제는, 현미가 발아과정에서 물성적 변화를 일으켜 연화(軟化)되는 동시에 피틴산이 탈인효소(脫燐酵素) 작용으로 소화를 촉진시켜주는 인과 이노시톨로 변환될 뿐만 아니라 각종 영양소도 극대화 된다는 점과 발효과정시 효소작용에 의한 소화 촉진 효과에 착안하여, 싹이 나는 상태까지 발아된 현미를 주재료로 하여 소화가 잘 되고 구수한 맛이 나고, 영양소가 풍부한 발아현미를 이용한 발효식품의 제조방법을 제공하기 위한 것이다.The technical problem to be achieved by the present invention is that brown rice is not only converted to phosphorus and inositol which causes physical changes in the germination process and softens at the same time, while phytic acid promotes digestion by dephosphorase. Focusing on the maximization and the effect of enzymatic action during the fermentation process, the fermented foods using germinated brown rice, which are digested and tasted deliciously and rich in nutrients, are made with brown rice germinated to sprouting state as a main ingredient. It is to provide a manufacturing method.

본 발명의 기술적 과제는, 수세한 발아 현미를 4∼6등분 정도로 조각나게 분쇄하여 탱크에 물과 올리고당, 액상과당, 물엿, 야채효소액 등의 감미제와 함께 넣고 섞어 준 후 물을 추가하여 다시 섞은 다음 온도 20∼35℃에서 3∼7일간 매시간마다 교반하면서 pH가 4.5∼5.5정도가 될때까지 발효시키고 여과시킴으로서 발효액과 침전물을 분리하여 발효액은 살균한 후 음료 원액으로 사용하고, 침전물은 진공반죽기에 응고제와 함께 넣어 상온에서 팽윤시킨후 교반하고 진공상태에서 고형분 70∼90%가 될 때까진 농축하여 금형에 넣고 굳힘으로서 젤리를 얻거나 분리된 침전물에 70∼150메쉬의 발아현미 분말을 감미제와 함께 혼합하여 반죽한 후 일정한 모양으로 성형하여 건조함으로써 과자형태의 식품을 제조하는 것에 의하여 달성되어진다.The technical problem of the present invention is to crush the washed germinated brown rice into 4 to 6 equal parts and mix with sweeteners such as water and oligosaccharide, liquid fructose, syrup, vegetable enzyme solution, and then add water again to mix. The fermentation broth and the precipitate are separated by fermentation and filtration until the pH reaches 4.5-5.5 with stirring every hour for 3-7 days at a temperature of 20-35 ° C. The fermentation broth is sterilized and used as a beverage stock solution. After swelling at room temperature and swelling, the mixture is stirred and concentrated in vacuo until the solid content reaches 70 ~ 90%. It is then placed in a mold to obtain jelly, or mixed with 70 ~ 150 mesh germinated brown rice powder with the sweetener. It is achieved by manufacturing a food in the form of confectionery by kneading and then molding and drying in a predetermined shape.

도 1은 본 발명의 제조 공정을 보인 도면1 is a view showing a manufacturing process of the present invention

도 2는 본 발명에 있어 침전물을 이용하여 젤리를 제조하는 공정에 사용되는 진공반죽기를 보인 예시도〈도면의 주요부분에 대한 부호의 설명〉10 : 진공반죽기 M : 모터P : 진공펌프Figure 2 is an exemplary view showing a vacuum dough used in the process for producing a jelly using a precipitate in the present invention <description of the symbols for the main part of the drawing> 10: vacuum dough M: motor P: vacuum pump

본 발명의 바람직한 실시예를 제조 공정별로 상세히 설명한다.Preferred embodiments of the present invention will be described in detail by manufacturing process.

제 1공정 : 발아현미 분쇄공정Step 1: germinated brown rice grinding

싹이 나게 발아된 현미 200∼300㎏을 수세하여 젖은 상태에서 분쇄장치를 통과시킨다.200-300 kg of sprouted brown rice is washed with water and passed through a grinding device in a wet state.

한쌍의 분쇄로울러를 갖는 공지의 분쇄장치를 발아 현미가 통과하게 되면 발아 현미는 4∼6등분의 조각과 분쇄과정에서 생긴 분말이 섞여있는 상태가 된다.When the germinated brown rice passes through a known grinding device having a pair of grinding rollers, the germinated brown rice is in a state of mixing 4 to 6 equal pieces and the powder produced during the grinding process.

건조된 발아현미를 사용할 경우에는 8∼12시간정도 물에 불린 후 분쇄장치를 통과시키면 된다.When using dried germinated brown rice, soak it in water for 8 to 12 hours and pass it through a grinding device.

발아현미는 싹이 나기 시작한 것에서 부터 싹이 8㎜정도까지 난 것을 사용한다.Germinated brown rice should be sprouted up to 8mm from the beginning of sprouting.

제 2공정 : 볶음 공정Second Process: Stir-Fry Process

분쇄되지 않은 별도의 발아현미 2∼5㎏을 약한 불에서 저어주면서 속까지 익힌 다음 표면이 누렇게 변색될 까지, 즉 누릉지 맛이 날정도까지 볶아 분쇄한다.2-5 kg of uncrushed germinated brown rice is cooked while stirring on a low heat and then roasted until the surface becomes yellowish, that is, until it tastes like raw rice.

이 공정은 식품에 구수한 맛을 부여하기 위한 공정으로, 구수한 맛을 원하지않는 경우에는 생략할 수도 있다.This step is a step for imparting a delicious taste to food, and may be omitted if the delicious taste is not desired.

제 3공정 : 발효 공정Third Process: Fermentation Process

제 1공정과 제 2공정에서 얻어진 분쇄 발아현미에 물 200∼300ℓ 그리고 적정량의 감미제를 발효탱크에 함께 넣어 잘 섞어준후 물 7000∼9000ℓ를 추가하여 섞어주고 20∼35℃에서 3∼7일간 매시간마다 교반하면서 pH 4.5∼5.5가 될 때까지 발효시킨다.Add 200-300 liters of water and an appropriate amount of sweetener to the fermentation tank together with the ground germinated brown rice obtained in the first and second stages, mix well, and add 7000-9000 liters of water every hour for 3-7 days at 20-35 ℃. It is fermented until it reaches pH 4.5-5.5 with stirring.

감미제로는 올리고당, 액상과당, 물엿, 야채효소액 등이 완제품에 대해 중량비로 5∼20% 사용된다. 상기 감미제는 발효에 필요한 영양공급과 효소를 제공함으로써 발효를 촉진시키는 역활을 한다.As sweeteners, oligosaccharides, liquid fructose, starch syrup and vegetable enzyme solutions are used in a weight ratio of 5 to 20% of the finished product. The sweetener serves to promote fermentation by providing nutrients and enzymes necessary for fermentation.

상기 감미제 중 야채 효소액은 야채를 잘게 썰어 약 10㎝ 두께로 통속에 쌓고 그 위에 가공 정제하지 않은 흑설탕을 뿌려주고 다시 야채와 흑설탕을 동일한 상태로 쌓은 후 밀봉하여 20∼35℃에서 1개월이상 발효시켜 여과한 것으로 장기보관할 경우에는 끓여서 살균한 후 밀폐시켜둔다.Vegetable enzyme liquid in the sweetener is finely chopped vegetables, piled in a barrel to a thickness of about 10 ㎝ and sprinkled with unrefined brown sugar on top of it, and again stacked in the same state of vegetables and brown sugar, sealed and fermented at 20 ~ 35 ℃ for more than 1 month In case of long-term storage by filtration, boil and sterilize and keep closed.

발효과정이 진행되어 pH 4.5∼5.5정도, 즉 약산성 상태가 되면 약간의 단맛이 생기며 가스가 발생한다.When the fermentation process progresses to pH 4.5-5.5, that is, slightly acidic state, a slight sweet taste is produced and gas is generated.

제 4공정 : 발효된 발아현미 분리공정4th step: Fermented germinated brown rice separation process

제 3공정을 거쳐 발효된 발아현미액을 일정시간 놓아둠으로써 섬유질 등을 침전시키거나, 발효된 발아현미액을 원심분리기와 같은 여과장치를 통해 여과시킴으로써 음료의 원료액이 되는 맑은 발효액과 섬유질을 포함하는 침전물로 분리한다.The fermented brown rice liquid fermented through the third process is allowed to settle for a certain time to precipitate fibers or the fermented brown rice liquid is filtered through a filtration device such as a centrifugal separator to obtain clear fermented liquid and fiber which are the raw materials of the beverage. Separate into a precipitate containing.

이렇게 분리된 발효액과 침전물은 각각 음료수와 젤리 식품의 주재료가 된다.The fermentation broth and sediment thus separated become the main ingredients of beverage and jelly food, respectively.

제 5공정 : 젤리 제조 공정5th step: jelly manufacturing process

제 4공정에서 분리된 침전물을 진공반죽기에 응고제와 함께 넣어 0.5∼2시간 상온에서 팽윤시킨후 응고제가 완전히 녹을 때까지 교반시키고, 내용물 온도가 70∼90℃범위를 유지하도록 2∼4시간동안 진공을 걸어 고형분이 70∼90% 될 때까지 농축하면서 기포를 제거하여 얻어진 젤리액을 금형에 넣어 굳힌다.The precipitate separated in the fourth step was added to the vacuum dough together with the coagulant, swollen at 0.5 to 2 hours at room temperature, stirred until the coagulant was completely dissolved, and then vacuumed for 2 to 4 hours to maintain the content temperature in the range of 70 to 90 ° C. It is concentrated until the solid content is 70 to 90% by removing the air bubbles, and the obtained jelly liquid is put into a mold and hardened.

제 4공정에서 분리된 침전물은 식이섬유가 약 64%, 비타민외 미네랄,전분질이 약 10%, 수분이 약 26%정도로 이루어져 있다.The precipitate separated in the fourth process consists of about 64% dietary fiber, minerals other than vitamins, about 10% starch, and about 26% moisture.

제 4공정에서 얻어지는 침전물의 량이 충분하지 않은 경우에는 물엿 300∼400㎏, 물 또는 발효액 200∼260㎏을 잘 혼합한 후 응고제를 넣고 0.5∼2시간 상온에서 팽윤시킨 후 침전물 150∼300㎏과 함께 교반시키고 진공을 걸어 고형분이 70∼90% 될 때까지 농축하면서 기포를 제거함으로서 젤리액을 얻을 수도 있다.If the amount of precipitate obtained in the fourth step is not sufficient, 300-400 kg of starch syrup, 200-260 kg of water or fermentation broth are mixed well, and a coagulant is added and swelled at room temperature for 0.5 to 2 hours, followed by 150-300 kg of precipitate. A jelly liquid can also be obtained by stirring and vacuuming and removing a bubble, concentrating until solid content becomes 70 to 90%.

응고제는 젤라틴이나 한천이 침전물 중량에 대해 10∼20%정도 사용되며, 팽윤된 침전물에 응고제가 완전히 녹을때까지 교반한다.The coagulant is used 10 to 20% by weight of the gelatin or agar sediment, and the coagulant is stirred until the coagulant is completely dissolved.

필요에 따라 진공을 걸기 전에 신맛을 갖도록 하기 위해 물 5∼15ℓ에 구연산 5∼15㎏을 녹인 것을 추가하거나 콩섬유질이나 감자전분 100∼200㎏을 넣어줄 수 있다.If necessary, in order to have a sour taste before applying a vacuum, 5 to 15 l of water is dissolved in 5 to 15 kg of citric acid, or soybean fiber or potato starch may be added to 100 to 200 kg.

또한, 진공상태에서 농축된 70∼90℃ 온도범위를 유지하는 침전물에 적당량의 향료를 추가할 수도 있다.In addition, an appropriate amount of fragrance may be added to the precipitate which maintains the 70-90 degreeC temperature range concentrated in vacuum.

한편, 젤리를 제조하기 위해 도 2의 진공반죽기를 이용하는 경우에는 우선 침전물과 응고제를 진공반죽기(10)에 넣고 모터(M)를 작동시켜 응고제가 완전히 녹을 때까지 교반한후 스팀을 공급하여 일정 온도범위를 유지되게 하면서 교반하고 구연산 또는 콩섬유질,감자전분 등의 필요한 첨가물을 첨가한후 진공펌프(P)를 작동하여 고형분 70∼90%가 될 때까지 진공을 걸어주면 젤리액이 얻어지게 된다.On the other hand, in the case of using the vacuum dough dough of Figure 2 to prepare the jelly first put the precipitate and the coagulant in the vacuum dough (10) to operate the motor (M) to stir until the coagulant is completely dissolved and then supply steam to a certain temperature While maintaining the range, stirring and adding the necessary additives, such as citric acid or soybean fiber, potato starch, and then operate the vacuum pump (P) to apply a vacuum until the solid content of 70 ~ 90% to obtain a jelly liquid.

제 6공정 : 과자 제조 공정6th step: Confectionery manufacturing process

제 4공정에서 얻어진 침전물에 70∼200메쉬의 발아현미분말을 동일한 중량비로 혼합한후 감미제를 넣고 반죽하여 일정한 모양으로 성형하고 건조시킴으로서 생과자 형태로 제공하거나 이것을 구워 완제품으로 포장한다.70-200 mesh germinated brown rice powder is mixed with the same weight ratio in the precipitate obtained in the fourth step, and then the sweetener is added, kneaded, molded into a uniform shape and dried to provide in the form of pastry or baked and packaged as a finished product.

이하 본 발명을 구체적인 각 실시예에 의해 설명한다.Hereinafter, the present invention will be described with reference to specific examples.

실시예 1)Example 1

싹이 2∼3㎜정도 난 발아 현미 250㎏를 수세하여 분쇄장치를 통과시켜 분쇄시켜 발효탱크에 물 200ℓ와 야채효소액을 500㎏과 함께 넣고 섞어 준후 물을 8000ℓ 추가하여 다시 섞은 다음 온도 20∼35℃에서 교반하면서 pH가 4.5∼5.5 될때까지 발효시킨 후 여과시켜 맑은 발효액과 침전물을 분리시키고, 상기 발효액과 분리되어 얻어진 침전물 800kg을 응고제인 한천 80kg과 함께 진공반죽기에 넣어 1시간동안 상온에서 팽윤시킨 후 응고제가 완전히 녹을 때까지 교반시키고, 내용물 온도가 80℃를 유지하도록 하면서 3시간동안 진공을 걸어 고형분이 80% 될 때까지 농축하여 기포를 제거함으로서 얻어진 젤리액을 금형에 넣어 콩알크기만 하게 굳혔다.250 kg of germinated brown rice with sprouts of 2-3 mm, washed with water, and crushed through a pulverizing machine. 200 liters of water and 500 g of vegetable enzyme were added to the fermentation tank and mixed together. Then, 8000 liters of water was added and mixed again. The mixture was fermented to a pH of 4.5 to 5.5 with stirring at ℃, and then filtered to separate the clear fermentation broth and the precipitate, and 800 kg of the precipitate separated from the fermentation broth was poured into a vacuum dough with 80 kg of agar as a coagulant and swelled at room temperature for 1 hour. After the coagulant was stirred until it completely dissolved, and the contents were kept at 80 ° C., vacuum was applied for 3 hours, concentrated until solid content became 80%, and bubbles were added to the mold to harden the beans. .

이때, 침전물과 분리된 발효액을 용기에 넣고 포장하여 발효액 자체를 냉장상태에서 유통시키거나, 발효액을 끓여서 살균한 후 용기에 포장하여 유통시킬 수 있고, 분쇄되지 않은 젖은 발아현미를 약한 불로 저어주면서 속까지 익힌 다음 표면이 누렇게 변색될 까지 즉 누릉지 맛이 날정도까지 볶아 분쇄한 볶음 분쇄 발아현미 4kg을 분쇄된 발아현미 250kg과 함께 발아탱크에 넣고 전술한 바와 같이 발효시킨 후 여과하여 발효액으로 된 음료수를 얻을 수 있다.At this time, the fermentation broth separated from the precipitate is placed in a container and packaged so that the fermentation broth may be distributed in a refrigerated state, or the fermentation broth may be sterilized by sterilization and then packaged and distributed in a container. After cooking, 4 kg of roasted crushed brown rice crushed by roasting until the surface becomes yellowish, that is, the taste of lumps, is put into a germination tank with 250 kg of crushed germinated brown rice, fermented as described above, and filtered You can get it.

실시예 2)Example 2)

구연산 10㎏을 물 10ℓ에 녹인 것을 침전물 800㎏과 함께 진공반죽기에 넣어 실시예 1과 동일한 과정을 거쳐 젤리를 얻었다.10 kg of citric acid was dissolved in 10 l of water, and 800 kg of precipitate was put in a vacuum dough machine to obtain jelly through the same procedure as in Example 1.

실시예 3)Example 3

감자전분 150㎏을 진공반죽기에 더 넣고 실시예 1 또는 실시예 2와 동일한 과정을 거쳐 젤리를 얻었다.150 kg of potato starch was further added to a vacuum dough machine to obtain jelly through the same process as in Example 1 or Example 2.

실시예 4)Example 4

진공을 가해 얻어진 실시예 1∼3의 고형분에 향료를 추가하고 온도를 80℃로 유지하면서 교반하여 젤리액을 얻을 후 이를 금형에 넣고 굳힘으로써 젤리를 얻었다.The perfume was added to the solids of Examples 1 to 3 obtained by applying a vacuum, and the mixture was stirred while maintaining the temperature at 80 ° C. to obtain a jelly liquid, which was then placed in a mold and hardened to obtain jelly.

실시예 5)Example 5

물엿 350㎏과 물 230㎏ 그리고 젤라틴 80㎏을 혼합하여 1시간동안 상온에서 팽윤시키고 80℃로 열을 가해 3시간동안 교반하여 젤라틴을 완전히 녹인 후 실시예 1에서 얻어진 침전물 200㎏과 함께 진공반죽기에 넣어 교반한후 진공을 가해 고형분 80%까지 농축함으로써 젤리액을 얻고 이를 금형에 넣어 고리모양이 되도록 굳혔다.350 kg of starch syrup, 230 kg of water, and 80 kg of gelatin were mixed, swelled at room temperature for 1 hour, heated to 80 ° C., stirred for 3 hours to completely dissolve the gelatin, and then dried in a vacuum dough together with 200 kg of the precipitate obtained in Example 1. After stirring, the mixture was vacuumed and concentrated to 80% solids to obtain a jelly liquid, which was hardened to a ring shape by putting it in a mold.

실시예 6)Example 6

구연산 10㎏을 물 10ℓ에 녹인 것을 침전물 800㎏과 함께 진공반죽기에 넣어 실시예 5와 동일한 과정을 거쳐 젤리를 얻었다.10 kg of citric acid was dissolved in 10 l of water, and 800 kg of precipitate was put in a vacuum dough machine to obtain jelly through the same procedure as in Example 5.

실시예 7)Example 7

감자전분 150㎏을 진공반죽기에 더 넣고 실시예 5 또는 실시예 6과 동일한 과정을 거쳐 젤리를 얻었다.150 kg of potato starch was further added to a vacuum dough machine to obtain jelly through the same process as in Example 5 or Example 6.

실시예 8)Example 8

진공을 가해 얻어진 실시예 5∼7의 고형분에 향료를 추가하고 온도를 80℃로 유지하면서 교반하여 젤리액을 얻을 후 이를 금형에 넣고 굳힘으로써 젤리를 얻었다.The fragrance was added to the solids of Examples 5-7 obtained by applying a vacuum, and the mixture was stirred while maintaining the temperature at 80 ° C. to obtain a jelly liquid, which was then placed in a mold and hardened to obtain jelly.

실시예 9)Example 9

실시예 1에서 얻어진 침전물 800㎏에 150메쉬 이하로 곱게 분쇄된 발아현미 분말 800㎏를 감미제와 함께 넣고 반죽한후 성형하여 건조하였다.In 800 kg of the precipitate obtained in Example 1, 800 kg of germinated brown rice powder finely pulverized to 150 mesh or less was put together with a sweetener, kneaded, and dried.

실시예 10)Example 10)

실시예 9에서 건조된 것을 구웠다.The dried thing was baked in Example 9.

본 발명은 발아현미 중에 함유된 효소를 이용하여 발효시켜 발효액과 분리된 침전물을 이용하는 것으로 현미가 발아과정에서 물성적 변화를 일으켜 연화(軟化)되는 동시에 피틴산이 탈인효소(脫燐酵素) 작용으로 인과 이노시톨로 변환되기 때문에 소화를 촉진시켜줄 뿐만 아니라 발효과정중 아미노산이나 비타민,자율신경계와 고혈압에 유용성이 입증된 감마오리자놀 성분 및 면역력 증진효과가 있는 아리비녹시 성분이 활성화되어 기능성 영양식으로 사용되며 식이섬유 함유량이 높아 다이어트 및 생식 효과를 얻을 수도 있는 등의 효과가 있는 식품을 제공할 수 있게 된다.The present invention utilizes a precipitate separated from a fermentation broth by fermentation using an enzyme contained in germinated brown rice, while brown rice causes physical properties change during germination and softens, while phytic acid acts as a dephosphorase. As it is converted into inositol, it not only promotes digestion but also activates amino acids, vitamins, autonomic nervous system, and gamma-orizanol, which have proven its usefulness in hypertension, and aribinoxy, which is effective in enhancing immunity. It is possible to provide foods with high content, such as diet and reproductive effects.

Claims (13)

삭제delete 삭제delete 삭제delete 수세된 발아 현미 200∼300㎏을 분쇄시키고,Crushed 200-300 kg of washed germinated brown rice, 분쇄된 발아 현미와 물 200∼300ℓ 그리고 감미제와 함께 발아탱크에 넣고 섞은 후 물 7000∼9000ℓ를 추가하여 섞은 다음, 온도 20∼35℃에서 교반하면서 pH가 4.5∼5.5 될때까지 발효시킨 후,After crushed germinated brown rice, 200-300 L of water and sweetener, put into a germination tank, mix and add 7000-9000 L of water, and then ferment until the pH is 4.5-5.5 with stirring at 20-35 ℃. 여과하여 분리된 침전물에 응고제 75∼85㎏과 함께 진공반죽기에 넣어 1시간동안 상온에서 팽윤시킨 후, 응고제가 완전히 녹을 때까지 교반시키고,The precipitate was separated by filtration into a vacuum dough with a coagulant 75 to 85 kg and swelled at room temperature for 1 hour, and then stirred until the coagulant was completely dissolved. 내용물 온도가 80℃를 유지하도록 하면서 3시간동안 진공을 걸어 고형분이 70∼90% 될 때까지 농축하여 기포를 제거함으로서 얻어진 젤리액을 금형에 넣고 굳혀서 된 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.The fermented food product using germinated brown rice, which was formed by putting the jelly liquid obtained by removing the air bubbles by concentrating until the solid content became 70-90% by vacuuming for 3 hours while maintaining the content temperature at 80 ° C. Manufacturing method. 제 4항에 있어서, 상기 침전물과 함께 구연산 5∼15㎏을 물 5∼15ℓ에 녹여 진공반죽기에 넣는 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.The method for producing fermented foods using germinated brown rice according to claim 4, wherein 5-15 kg of citric acid is dissolved in 5-15 L of water together with the precipitate and placed in a vacuum dough. 제 4항 또는 제 5항에 있어서, 상기 침전물과 함께 감자전분 100∼200㎏을 진공반죽기에 넣는 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.The method for producing fermented foods using germinated brown rice according to claim 4 or 5, wherein 100-200 kg of potato starch is added to the vacuum dough together with the precipitate. 제 4항에 있어서, 진공을 가해 얻어진 상기 고형분에 향료를 추가하고 온도를 70∼90℃로 유지하면서 교반하여 젤리액을 얻도록 한 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.5. The method for producing a fermented food product using germinated brown rice according to claim 4, wherein a fragrance is added to the solid obtained by applying a vacuum and stirred while maintaining the temperature at 70 to 90 deg. 제 4항에 있어서, 물엿 300∼400㎏와 물 200∼260㎏ 그리고 응고제 70∼90㎏를 혼합하여 1시간동안 상온에서 팽윤시키고 70∼90℃로 열을 가해 교반하여 응고제를 완전히 녹인후 침전물 150∼250㎏와 함께 진공반죽기에 넣는 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.The method according to claim 4, wherein 300 to 400 kg of starch syrup, 200 to 260 kg of water, and 70 to 90 kg of coagulant are mixed, swelled at room temperature for 1 hour, heated to 70 to 90 ° C., stirred to completely dissolve the coagulant, and then precipitate 150 Fermented food production method using germinated brown rice, characterized in that it is put in a vacuum dough together with ~ 250kg. 제 8항에 있어서, 상기 침전물과 함께 구연산 5∼15㎏을 물 5∼15ℓ에 녹여 진공반죽기에 넣는 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.10. The method of claim 8, wherein 5-15 kg of citric acid is dissolved in 5-15 L of water together with the precipitate and placed in a vacuum dough. 제 8항 또는 제 9항에 있어서, 상기 침전물과 함께 감자전분 100∼200㎏을 진공반죽기에 넣는 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.The method for producing fermented foods using germinated brown rice according to claim 8 or 9, wherein 100-200 kg of potato starch is added to the vacuum dough together with the precipitate. 제 8항에 있어서, 진공을 가해 얻어진 상기 고형분에 향료를 추가하고 온도를 70∼90℃로 유지하면서 교반하여 젤리액을 얻도록 한 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.The method for producing a fermented food product using germinated brown rice according to claim 8, wherein a fragrance is added to the solid obtained by applying a vacuum, followed by stirring while maintaining the temperature at 70 to 90 ° C. 수세된 발아 현미 200∼300㎏을 분쇄시키고,Crushed 200-300 kg of washed germinated brown rice, 분쇄된 발아 현미와 물 200∼300ℓ 그리고 감미제를 함께 발아탱크에 넣고 섞은후 물 7000∼9000ℓ를 추가하여 섞은 다음,Put crushed germinated brown rice, water 200 ~ 300ℓ and sweetener together in germination tank, mix and add water 7000∼9000ℓ, 온도 20∼35℃에서 교반하면서 pH가 4.5∼5.5 될때까지 발효시킨후, 여과하여 분리된 침전물에 150메쉬 이하로 곱게 분쇄된 발아현미분말을 동일한 중량비로 감미제와 함께 넣고 반죽한후 성형하여 건조하는 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.Fermentation is carried out until the pH is 4.5 to 5.5 with stirring at a temperature of 20 to 35 ° C, and finely pulverized brown rice powder finely pulverized to 150 mesh or less in a precipitate separated by filtration with a sweetener at the same weight ratio, kneaded, and dried to form. Fermented food production method using germinated brown rice characterized in that. 제 12항에 있어서, 성형 건조한후 구워내는 것을 특징으로 하는 발아현미를 이용한 발효식품의 제조방법.The method for producing a fermented food product using germinated brown rice according to claim 12, wherein the product is baked after molding and drying.
KR10-1999-0053128A 1999-11-26 1999-11-26 manufacture method of fermentation food using germination unpolished rice KR100356690B1 (en)

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