KR100435267B1 - Method for the production of monascus inoculation germinated rice brown and it productive method for food - Google Patents
Method for the production of monascus inoculation germinated rice brown and it productive method for food Download PDFInfo
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- KR100435267B1 KR100435267B1 KR10-2001-0056427A KR20010056427A KR100435267B1 KR 100435267 B1 KR100435267 B1 KR 100435267B1 KR 20010056427 A KR20010056427 A KR 20010056427A KR 100435267 B1 KR100435267 B1 KR 100435267B1
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- 238000011081 inoculation Methods 0.000 title abstract 2
- 235000013305 food Nutrition 0.000 title description 6
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 title description 2
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- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 3
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- 238000012258 culturing Methods 0.000 claims 1
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- 238000001291 vacuum drying Methods 0.000 abstract 1
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- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
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- 230000000295 complement effect Effects 0.000 description 2
- 235000001916 dieting Nutrition 0.000 description 2
- 230000037228 dieting effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
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- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 1
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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
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- 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
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- 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
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
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- 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
- A23V2250/20—Natural extracts
- A23V2250/206—Bacterial extracts
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Abstract
본 발명은 발아현미 또는 발아현미에 콩, 팥, 녹두 등 두류 및 메밀을 배지로 하여 홍국을 생산하여 생산된 홍국을 각종 육제품 및 유제품 제품 원료로 사용하여 육제품과 유제품을 제조하는 발명에 관한 것으로서,The present invention relates to an invention for producing meat products and dairy products using red yeast rice produced by producing red yeast rice with soybeans, red beans, green beans such as soybeans, red beans, green beans, and soybeans as a medium. As,
발아현미 또는 발아현미에 메밀, 율무 콩, 팥, 녹두 등 잡곡이 각각 5∼10％ 혼합된 곡류를 40∼60％ 함수율이 되도록 조정한 뒤 멸균시킨 다음 홍국균을 접종시켜 25∼30℃에서 15∼20일간 호기조건에서 배양후 진공건조시킨 홍국발아현미 또는 발아현미 함유 잡곡 홍국을 생산하였다. 이를 3∼30％ 햄, 소시지, 피자 햄버그 등 육류 제품 및 요쿠르트 등 유제품의 원료에 혼합함으로써, 인공색소를 첨가하지 않더라도 붉은 색상이 유지되고, 식감이 좋을 뿐만 아니라 지방함량이 2∼18％ 낮아지고, 이를 식이했을 때 접종전의 홍국에 비해 혈중 콜레스테롤 함량을 떨어뜨렸다.The grains mixed with 5-10% of grains such as buckwheat, bean sprouts, red beans, and green beans in germinated brown rice or germinated brown rice are adjusted to be 40-60% water content, then sterilized, and then inoculated with red yeast bacteria at 15-30 at 25-30 ° C. After cultivation in aerobic conditions for 20 days, hongguk germinated brown rice or germinated brown rice containing germinated brown rice was produced by vacuum drying. By mixing it with meat products such as 3-30% ham, sausage, pizza hamburg, and raw materials of dairy products such as yogurt, red color is maintained without adding artificial pigments, texture is not only good, and fat content is reduced by 2-18%. When fed, it lowered blood cholesterol levels compared to the red yeast rice before inoculation.
Description
본 발명은 발아현미 또는 발아현미에 콩, 팥, 녹두 등 두류 및 메밀을 배지로 하여 홍국을 생산하여 생산된 홍국을 각종 육제품 및 유제품 제품 원료로 사용하여 육제품과 유제품을 제조하는 발명에 관한 것으로서, 더욱 상세하게는 상기의 곡류를 배지로 한 홍국을 육제품 또는 유제품의 원료로 사용함으로서 별도의 인공색소를 첨가하지 않고도 붉은 색상이 유지되고 식감이 뛰어나며 첨가된 원료만큼 육류 또는 분유의 사용을 줄일 수 있을 뿐만 아니라 일반홍국을 사용했을 때보다 혈중 콜레스테롤의 수치를 저하시키도록 한 발명에 관한 것이다.The present invention relates to an invention for producing meat products and dairy products using red yeast rice produced by producing red yeast rice with soybeans, red beans, green beans such as soybeans, red beans, green beans, and soybeans as a medium. More specifically, by using red yeast rice with the above grains as a medium for meat products or dairy products, red color is maintained, texture is excellent, and the use of meat or milk powder is increased as added raw materials without adding artificial colors. Not only can it reduce, but it is related to the invention to lower the level of cholesterol in the blood than when using red yeast.
일반적으로 홍국은 사상균의 일종인 모나스커스(Monascus)속으로 적색을 띠고 있기 때문에 홍국이라고 명명되고 있다. 중국의 고서 '불초강목'에도 기록되어 있는 것처럼 홍국은 소화를 돕고 혈행을 좋게 하는 생약으로 이용되기도 했다. 최근 일본인 엔도 등은 홍국으부터 콜레스테롤 합성 저해제인 모나콜린 K (Monacolin K)가 생산됨을 발견했고, 나까가와 등은 이 홍국이 혈압을 낮추는 작용이 있다는 것을 밝혀 냈다.In general, red yeast rice is named as red yeast rice because it is red in the genus Monascus. As it is written in the Chinese ancient book, 'Tree's tree,' it was used as a herbal medicine to help digestion and improve blood circulation. Recently, Japanese endo and others discovered that monacoline K (Monacolin K), a cholesterol synthesis inhibitor, was produced from red yeast rice, and Nakagawa et al. Found that red yeast has the effect of lowering blood pressure.
한편 중국이나 대만, 일본의 오끼나와 지방에서는 홍주, 홍유부 등 양조식품 원료로 사용하기도 했다.On the other hand, it was used as raw material for brewed foods such as red wine and red yubu in Okinawa, China, Taiwan and Japan.
그러나 지금까지의 기술은 단일 곡류(쌀, 또는 밀)에만 홍국균을 접종하여 양조식품이나 음료, 빵 등에 이용했을 뿐 육류제품이나 유제품 등 다양한 식품에 사용하기에는 한계가 있어 왔기 때문에 본 발명에서는 발아현미 및 여기에 배양이 어려운 것으로 알려진 두류(콩, 팥, 녹두 등) 또는 메밀을 혼합한 혼합곡류에 홍국균을 접종시키는 새로운 방법을 제시하고자 한다.However, until now the technology has been inoculated only to single grains (rice or wheat) inoculated hongguk bacteria used in brewed food, beverages, bread, etc., but has been limited to use in various foods such as meat products or dairy products, so germinated brown rice and Here, we propose a new method of inoculating erythrocytes in mixed grains containing soybeans (beans, red beans, green beans, etc.) or buckwheat, which are known to be difficult to culture.
따라서 본 발명의 목적은 발아현미 및 두류(콩, 팥, 녹두 등) 또는 메밀을 혼합한 혼합 곡류에 홍국균을 접종시키는 새로운 방법을 제시하여 일반적인 홍국에 비해 혈중 콜레스테롤의 수치를 저하시키고, 또한 육제품 또는 유제품 등 다양한 식품에 적용하여 품질 개선에 이바지하도록 하는 발아현미 또는 발아현미 함유 혼합곡류를 배지로 한 홍국의 제조방법 및 이를 이용한 식품의 제조방법을 제공함에 있다.Accordingly, an object of the present invention is to present a new method of inoculating red yeast bacteria in a mixture of germinated brown rice and soybeans (beans, red beans, green beans, etc.) or buckwheat, thereby lowering the level of cholesterol in the blood compared to conventional red yeast rice, and also meat products. Another aspect of the present invention is to provide a method for producing red yeast rice with germinated brown rice or mixed grains containing germinated brown rice which are applied to various foods such as dairy products to improve quality, and a method for producing food using the same.
도 1 은 본 고안에 의한 홍국 5％를 첨가하여 제조된 요쿠르트를 식이했을 때 혈압의 변화를 나타낸 그래프.1 is a graph showing the change in blood pressure when dieting yogurt prepared by adding 5% red yeast rice according to the present invention.
도 2 는 본 고안에 의한 홍국 10％를 첨가하여 제조된 소시지를 식이했을 때 혈압의 변화를 나타낸 그래프.Figure 2 is a graph showing the change in blood pressure when dieting sausage prepared by adding 10% red yeast rice according to the present invention.
상기 목적을 달성하기 위해 본 발명은 발아현미 또는 발아현미에 콩, 팥, 녹두, 메밀, 율무 등 각종 곡류의 혼합곡에 홍국균을 접종시켜 생산된 홍국접종 곡류를 이용하여 기능성 육제품 및 유제품을 생산하는 원료로써 제공하게 된다.In order to achieve the above object, the present invention produces functional meat products and dairy products by using inoculated grains of red rice germ, inoculated into mixed grains of various grains such as beans, red beans, green beans, buckwheat, yulmu in germinated brown rice or germinated brown rice. It is provided as a raw material.
따라서 본 발명에서는 발아현미와 영양적으로 상보적 관계에 있는 콩을 비롯한 각종 두류 및 율무, 메밀 등을 3∼20％ 혼합하여 영양균형을 갖춘 곡류에 홍국균을 접종시켜 새로운 곡류를 생산하고자 하는 것이다.Therefore, the present invention is to inoculate hongguk bacteria into cereal grains having a nutritional balance by mixing various soybeans, such as soybeans and beans, buckwheat, buckwheat, etc., which are nutritionally complementary to germinated brown rice, to produce new grains.
홍국균은 일반적으로 탄수화물원을 배지로 사용되고 단백질이나 지방 함량이 높은 배지는 사용이 제한되어 있다. 본 발명에서는 최초로 발아현미 및 발아현미에 단백질과 지방의 함량이 많은 두류를 혼합하여 배지로 사용하여 홍국균 접종 곡류를 생산하였고, 생산된 원료를 최초로 육제품 및 유제품이 첨가제로 활용하여 육제품 및 유제품의 품질을 개선시켰다.S. aureus is generally used as a medium for carbohydrates and medium with a high protein or fat content is limited. In the present invention, for the first time, germinated brown rice and soybeans containing a high amount of protein and fat in the germinated brown rice were used as a medium to produce red rice inoculated grains, and meat and dairy products were used for the first time using the produced raw materials as dairy and dairy products as additives. The quality of the was improved.
이에 따른 본 발명의 생산법은,Accordingly, the production method of the present invention,
발아현미 또는 발아현미에 메밀, 율무, 콩, 팥, 녹두 등 잡곡이 각각 5∼10％ 혼합된 곡류가 40∼60％ 함수율이 되도록 조정한 뒤 121℃에서 15일간 호기적 조건에서 20분간 멸균시킨 다음 홍국균을 접종하여 30℃에서 5일간, 다시 20℃에서 15일간 호기적 조건에서 정치 배양한다. 배양이 완료된 곡물을 함수율이 10％될 때까지 -20℃ 동결 건조시킨 다음 이를 분쇄하여 원료로 사용하였다.The grains mixed with 5-10% of grains such as buckwheat, red radish, soybeans, red beans, and green beans in germinated brown rice or germinated brown rice were adjusted to 40-60% water content, and then sterilized for 20 minutes under aerobic conditions at 121 ° C. for 15 days. Next, inoculated with erythrocytes, and incubated in aerobic conditions for 5 days at 30 ° C. and 15 days at 20 ° C. again. The incubated grains were freeze-dried at −20 ° C. until the water content was 10%, and then ground to use them as raw materials.
상기의 방법으로 제조된 원료를 소시지, 핫도그, 햄, 햄버그를 비롯한 육제품과 피자, 요쿠르트, 시유, 버터 등 유제품에 첨가하여 지방의 함량을 2∼18％ 낮출 수 있을 뿐만 아니라 이를 섭취했을 때 체내 콜레스테롤을 비롯한 중성지방을 떨어뜨릴 수 있기 때문에 고지혈증, 고혈압 등 혈관계 질환을 예방할 수 있는 소재로서 사용할 수 있다.The raw materials prepared by the above method are added to meat products including sausages, hot dogs, hams, hamburgs, and dairy products such as pizza, yogurt, sea milk, and butter to lower the fat content by 2 to 18%, and when consumed, Because it can drop cholesterol and triglycerides, it can be used as a material to prevent vascular diseases such as hyperlipidemia and hypertension.
이하 비 한정적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다.Hereinafter, the present invention will be described in more detail with reference to non-limiting examples.
실시예 1Example 1
본 발명의 발아현미 또는 발아현미에 메밀, 율무, 콩, 팥, 녹두가 첨가된 홍국이 혈압강하 및 콜레스테롤 저하에 미치는 영향을 비교하기 위하여 일반, 홍국, 발아현미 홍국, 발아현미에 메밀, 율무, 콩, 팥, 녹두가 각각 5∼10％ 첨가된 홍국을 침출차로 만들어 6주간 경구투여한 다음 이들의 변화를 측정한 결과 발아현미 홍국, 특히 발아현미에 메밀이 함유된 홍국은 혈압과 콜레스테롤이 현저하게 졌다. 그 결과는 아래의 표 1, 및 표 2와 같다.In order to compare the effects of buckwheat, red radish, soybeans, red beans, and green beans added to germinated brown rice or germinated brown rice on blood pressure drop and cholesterol lowering, buckwheat, red radish, germinated brown rice, germinated brown rice, As a result of measuring redemption of red yeast soup containing 5-10% of soybeans, red beans, and mung beans, they were orally administered for 6 weeks, and after measuring their changes, germinated brown rice, especially red rice with buckwheat in germinated brown rice, had significant blood pressure and cholesterol. Lost. The results are shown in Table 1 and Table 2 below.
표 1. 발아현미 및 발아현미 함유 혼합곡 홍국이 혈압 강화에 미치는 영향Table 1. Effect of Germinated Brown Rice and Mixed Grain Red Rice Soup on Strengthening Blood Pressure
표 2. 발아현미 및 발아현미 함유 혼합곡 홍국이 혈중 콜레스테롤 함량에 미치는 영향Table 2. Effect of Germinated Brown Rice and Mixed Grain Red Rice Soup on Blood Cholesterol Content
실시예 2 :발아현미 또는 발아현미에 메밀, 율무, 콩, 팥, 녹두 등 잡곡이 첨가된 홍국의 제조.Example 2 Preparation of Red Rice Soup with Germinated Brown Rice or Germinated Brown Rice Added with Buckwheat, Yulmu, Beans, Red Beans, Mung Beans, etc.
발아현미 또는 발아현미에 메밀, 율무, 콩, 팥, 녹두 중에서 한가지 선택하여 5∼10％ 혼합된 곡류가 40∼60％의 함수율이 되도록 조정한 뒤 121℃에서 20분간 멸균시킨 다음 여기에 홍국균을 0.01％ 접종하여 30℃에서 5일간, 다시 20℃에서 15일간 호기적 조건에서 정치 배양한다.Select one of buckwheat, red radish, soybeans, red beans, and green beans in germinated brown rice or germinated brown rice to adjust the grains mixed with 5-10% to a water content of 40-60%, sterilize at 121 ℃ for 20 minutes, Incubate at 0.01% and incubate at 30 ° C for 5 days and again at 20 ° C for 15 days under aerobic conditions.
배양이 끝난 곡물을 함수율이 10％정도 될 때까지 -20℃에서 동결 건조시킨뒤 분쇄하여 이를 시료로 이용한다.The cultured grains are freeze-dried at -20 ° C until the water content is about 10%, and then ground and used as a sample.
실시예 3 : 생산된 발아현미 홍국 또는 혼합곡류 홍국을 이용하여 소시지 제조.Example 3 Production of Sausages Using Germinated Brown Rice or Mixed Grains Red Rice.
다진 원료육에 5∼10％의 홍국을 넣고 소시지를 제조한 다음, 육색, 총지방 함량, 총 콜레스테롤 함량 등을 비교한 결과 육색은 대조군에 비해 붉은 색을 나타내어 인공색소를 첨가하지 않아도 좋을 정도였다.5-10% of red meat was added to minced raw meat and sausage was prepared. After comparing meat color, total fat content and total cholesterol content, meat color was red compared to the control group, and it was not necessary to add artificial pigment.
총 지방함량과 총 콜레스테롤 함량은 대조군에 비해 총지방은 3∼7％, 총 콜레스테롤은 5∼10％ 감소되었다. 한편 본 제품을 쥐에 먹여 15일간 실험을 실시한 결과 혈압의 변화는 도 1과 같았다. 홍국 함유 소시지의 경우 대조군이나 발아현미군에 비해 혈압의 강하 정도가 유의하게 낮아졌다.Total fat and total cholesterol contents were decreased by 3-7% and total cholesterol by 5-10% compared to the control group. Meanwhile, as a result of conducting the experiment for 15 days by feeding the product to the rat, the change in blood pressure was as shown in FIG. 1. Sausage-containing sausages had a significantly lower blood pressure drop compared to the control or germinated brown rice.
한편 혈중 콜레스테롤 함량 변화는 표 2와 같다. 또한 아래의 표 3과 같이 혈중 총 콜레스테롤, 트리글리세리드, 인지질 역시 홍국 함유 소시지가 대조군에 비해 낮게 나타났다.Meanwhile, changes in blood cholesterol content are shown in Table 2. In addition, as shown in Table 3 below, the total cholesterol, triglyceride, and phospholipids in blood were also lower in sausages containing red yeast rice than the control group.
표 3 : 발아현미 홍국 또는 혼합곡류 홍국을 첨가하여 제조된 소시지가 혈중 지질에 미치는 영향Table 3: Effect of Sausages Prepared with Germinated Brown Rice or Mixed Grains Red Rice Soup on Blood Lipids
실시예 4 : 생산된 발아현미 홍국 또는 혼합곡류 홍국 함유 요쿠르트 제조.Example 4: Preparation of produced germinated brown rice or yogurt containing mixed grain red rice.
요쿠르트의 제조는 통상의 방법에 따라서 시행하였으며, 다만 원료배합중 홍국을 5％로 대체하여 제조하였다. 홍국이 5％ 첨가된 원료를 85℃에 약 30분간 유지 후 살균한 다음 곧바로 냉간한다. 약40℃로 냉각시킨 다음 스타터를 3∼4％ 첨가후 충분히 혼합하고 33∼37℃에서 4∼5시간 방치해 두면 산에 의해 응고가 시작되며 산도가 유산으로서 0.75∼0.85％ 이르면 냉장고에 넣어 냉각시킨다. 이렇게 제조된 요쿠르트는 색상과 텍스쳐가 뛰어날 뿐만 아니라 소시지와 마찬가지로 홍국 첨가 요쿠르트는 혈중 콜레스테롤과 혈압을 낮추는데 효과를 나타냈다.(표 4, 도 2)The production of yogurt was carried out according to a conventional method, except that 5% of red yeast rice was mixed in the raw material mixture. The raw material added with 5% red yeast rice is maintained at 85 ° C. for about 30 minutes, then sterilized and immediately cold. After cooling to about 40 ℃, add 3 ~ 4% of starter and mix well. If it is left at 33 ~ 37 ℃ for 4 ~ 5 hours, solidification starts by acid. When acidity reaches 0.75 ~ 0.85% as lactic acid, it is put in refrigerator and cooled. Let's do it. The yogurt thus prepared was not only excellent in color and texture, but also like sausages, yogurt-added yogurt lowered blood cholesterol and blood pressure (Table 4, Figure 2).
표 4 : 생산된 발아현미 홍국 또는 혼합곡류 홍국이 첨가되어 제조된 요쿠르트가 혈중 콜레스테롤에 미치는 영향Table 4: Effect of Yogurt Prepared with Added Germinated Brown Rice or Mixed Grains Red Rice Soup on Blood Cholesterol
실시예 5 : 생산된 발아현미 또는 혼합 곡류 홍국을 이용하여 햄버그 제조.Example 5 Production of a hamburger using the produced germinated brown rice or mixed grain red rice soup.
혼합 처리된 원료에 5∼10％의 홍국을 넣고 햄버그를 제조한 다음 색깔, 총 지방 및 총 콜레스테롤 함량을 비교한 결과 햄버그의 색상은 붉은 색을 나타내어 식감이 우수했고 총 지방과 총 콜레스테롤 함량은 대조군에 비해 각각 3∼7％, 5∼10％ 감소되었다.Hamburg was prepared by adding 5-10% of red ginseng to the mixed raw materials, and the color, total fat and total cholesterol contents were compared. 3 to 7% and 5 to 10%, respectively.
상기 발명의 효과를 나열하면 다음과 같다.The effects of the invention are listed as follows.
1. 발아현미를 홍국균 배지로 사용하여 발아현미와 홍국균의 상호 작용에 의해 발아현미의 아라비녹실란(arabinoxylane)과 GABA의 활성을 높여 발아현미의 기능을 높였다.1. Using germinated brown rice as a medium for hongguk bacterium, the function of germinated brown rice was enhanced by increasing the activity of arabinoxylane and GABA of germinated brown rice by the interaction between germinated brown rice and hongguk bacteria.
2. 홍국균 접종이 어려운 두류에 발아현미를 혼합시킴으로써 콩을 비롯한 두류와 발아현미의 영양적인 상보작용을 달성하였다.2. By combining germinated brown rice with soybean, which is difficult to inoculate with the erythrocyte, nutritional complementary effect of soybean including bean and germinated brown rice was achieved.
3. 발아현미 홍국 및 발아현미 혼합곡 홍국을 육제품 및 유제품에 첨가함으로서 육제품 및 유제품 섭취시 문제되는 콜레스테롤을 비롯한 지방질을 낮춤으로써 혈관계 질환개선효과를 아울러 기대할 수 있다.3. Germinated brown rice Red germinated rice and mixed germinated brown rice By adding red yeast rice to meat products and dairy products, it can be expected to improve the vascular disease by lowering cholesterol and fat, which is a problem when eating meat products and dairy products.
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| KR101249800B1 (en) * | 2012-08-17 | 2013-04-03 | 명지대학교 산학협력단 | Extract of red bean fermented with monascus species, method for preparing the same and use of the same |
| KR101249795B1 (en) * | 2012-08-17 | 2013-04-03 | 명지대학교 산학협력단 | Red bean fermented with monascus species, method for preparing the same and use of the same |
| KR101426693B1 (en) | 2013-01-28 | 2014-08-07 | 명지대학교 산학협력단 | Premix composition for culturing Monascus species and liquid culture medium comprising the same |
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| KR100476656B1 (en) * | 2002-08-14 | 2005-03-18 | 김일두 | Cultivation method of functional germinated brown rice by using Hongkook |
| KR100710497B1 (en) * | 2005-05-18 | 2007-04-23 | 고려대학교 산학협력단 | Method for producing ?-aminobutyric acid GABA using Monascus sp. |
| KR100710500B1 (en) * | 2005-05-18 | 2007-04-24 | 고려대학교 산학협력단 | Method for producing Monacolin K using Monascus sp |
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| KR101329883B1 (en) * | 2010-07-03 | 2013-11-15 | 송명섭 | Method for manufacturing NU-RUK using germinated cereal |
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