KR101517373B1 - a extruded articles cereal process using fermented cereal and fermented seed - Google Patents
a extruded articles cereal process using fermented cereal and fermented seed Download PDFInfo
- Publication number
- KR101517373B1 KR101517373B1 KR1020130010487A KR20130010487A KR101517373B1 KR 101517373 B1 KR101517373 B1 KR 101517373B1 KR 1020130010487 A KR1020130010487 A KR 1020130010487A KR 20130010487 A KR20130010487 A KR 20130010487A KR 101517373 B1 KR101517373 B1 KR 101517373B1
- Authority
- KR
- South Korea
- Prior art keywords
- seed
- fermented
- grain
- grains
- seeds
- Prior art date
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 75
- 238000000034 method Methods 0.000 title claims description 10
- 239000000463 material Substances 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 240000007594 Oryza sativa Species 0.000 claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 12
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 244000005700 microbiome Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 5
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 5
- 240000004922 Vigna radiata Species 0.000 claims abstract description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 5
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 5
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 5
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 4
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 4
- 244000025272 Persea americana Species 0.000 claims abstract description 4
- 235000008673 Persea americana Nutrition 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 235000021329 brown rice Nutrition 0.000 claims abstract description 4
- 235000008434 ginseng Nutrition 0.000 claims abstract description 4
- 235000009569 green tea Nutrition 0.000 claims abstract description 4
- 235000019713 millet Nutrition 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract description 4
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 34
- 241000894006 Bacteria Species 0.000 claims description 18
- 239000004310 lactic acid Substances 0.000 claims description 17
- 235000014655 lactic acid Nutrition 0.000 claims description 17
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 244000063299 Bacillus subtilis Species 0.000 claims description 6
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 5
- 241000241413 Propolis Species 0.000 claims description 5
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 241000411851 herbal medicine Species 0.000 claims description 5
- 229940069949 propolis Drugs 0.000 claims description 5
- 241000186361 Actinobacteria <class> Species 0.000 claims description 4
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 240000004371 Panax ginseng Species 0.000 claims description 3
- 244000040738 Sesamum orientale Species 0.000 claims description 3
- 235000004426 flaxseed Nutrition 0.000 claims description 3
- 229940087559 grape seed Drugs 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 239000001728 capsicum frutescens Substances 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 235000008524 evening primrose extract Nutrition 0.000 claims 1
- 239000010475 evening primrose oil Substances 0.000 claims 1
- 229940089020 evening primrose oil Drugs 0.000 claims 1
- 210000005253 yeast cell Anatomy 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 22
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 1
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 20
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 8
- 230000003078 antioxidant effect Effects 0.000 description 8
- 230000000813 microbial effect Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 230000029087 digestion Effects 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000004821 distillation Methods 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000194108 Bacillus licheniformis Species 0.000 description 1
- 241000194107 Bacillus megaterium Species 0.000 description 1
- 241000194103 Bacillus pumilus Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000014066 European mistletoe Nutrition 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241000382353 Pupa Species 0.000 description 1
- 244000152640 Rhipsalis cassutha Species 0.000 description 1
- 235000012300 Rhipsalis cassutha Nutrition 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000722281 Saururus Species 0.000 description 1
- 244000044822 Simmondsia californica Species 0.000 description 1
- 235000004433 Simmondsia californica Nutrition 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 241001454747 Streptomyces aureus Species 0.000 description 1
- 241000187392 Streptomyces griseus Species 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000009991 scouring Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
Landscapes
- 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)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 발효곡물 및 발효씨앗을 이용한 성형곡물의 제조방법에 관한 것으로서, 더욱 상세하게는 다양한 종류의 곡물과 씨앗을 발효시킨 후 곡물의 형상으로 압축 성형하여 소화흡수력 및 항산화효과를 높여주면서도 각종 영양소와 효소들이 풍부하게 함유되어 맛이 좋은 고품질·고기능성의 성형곡물의 제조방법에 관한 것이다.
전술한 본 발명의 특징은, 쌀, 콩, 팥, 수수, 기장, 차, 조, 율무, 현미, 찹쌀, 보리, 흑미, 밀, 녹두로 구성된 곡물재료 및 참깨, 들깨, 고추씨, 아마, 산초, 해바라기씨, 호박씨, 아보카도씨, 포도씨, 인삼씨, 녹차씨로 구성된 씨앗재료를 준비하는 단계; 이들 단독 또는 이들의 조합으로 구성된 군에서 선택된 곡물 및 씨앗재료들을 미생물 발효액에 침지(浸漬)하여 22∼45℃의 온도로 2∼5시간 발효시키는 단계; 발효된 곡물 및 씨앗재료들 탈수하여 수분함유량이 30∼50％가 유지되도록 탈수한 후 건조실에 투입하여 40∼45℃의 온도에서 14∼16시간 건조시키는 단계; 건조된 곡물 및 씨앗재료들을 분쇄하고, 200∼250 메시(mesh)의 입도(粒度)를 갖는 체로 걸러서 분말재료를 준비하는 단계; 분말재료 78∼82중량％, 식물성기름이나 찹쌀풀 18∼22중량％를 고르게 혼합하고 반죽하는 단계; 반죽물을 스크류 타입의 압출기에 투입하여 반죽물을 압착 및 교반시키고, 곡물형상의 성형공을 통해 압출하면서 절단하여 곡물을 성형하는 단계; 성형된 곡물을 건조실에 투입하여 35∼45℃의 온도에서 1∼2시간 건조시켜 수분함유량이 12∼14％가 유지되도록 건조하는 단계로 이루어진 것을 특징으로 하는 발효곡물 및 발효씨앗을 이용한 성형곡물의 제조방법에 의하여 달성될 수 있는 것이다.The present invention relates to a method for producing a shaped grain using fermented grain and fermented seeds, and more particularly, to a method for producing a fermented grain and a fermented seed, which comprises fermenting various kinds of grains and seeds, And a method for producing high quality and high-functionality shaped grains rich in enzymes and having good taste.
The feature of the present invention described above is that the grain material composed of rice, bean, red bean, sorghum, millet, tea, joe, yulmu, brown rice, glutinous rice, barley, black rice, wheat, mung bean and sesame, Preparing a seed material composed of sunflower seeds, pumpkin seeds, avocado seeds, grape seeds, ginseng seeds and green tea seeds; Fermenting the grains and seed materials selected from the group consisting of these alone or a combination thereof into a microorganism fermentation broth at a temperature of 22 to 45 캜 for 2 to 5 hours; Dewatering the fermented grain and seed materials to dehydrate so that the moisture content is maintained at 30 to 50%, putting it into the drying chamber and drying at a temperature of 40 to 45 캜 for 14 to 16 hours; Pulverizing the dried cereal and seed materials and filtering them into a sieve having a particle size of 200 to 250 mesh to prepare a powder material; 78 to 82% by weight of a powder material, 18 to 22% by weight of a vegetable oil or a glutinous rice paste, and kneading evenly; Compressing and stirring the kneaded product by injecting the kneaded product into a screw type extruder, and cutting the kneaded product while extruding the kneaded product through a granular shaped hole to form a grain; And drying the dried grains in a drying chamber at a temperature of 35 to 45 ° C for 1 to 2 hours so as to maintain a moisture content of 12 to 14%. The fermented grains and the shaped grains Can be achieved by a manufacturing method.
Description
본 발명은 발효곡물 및 발효씨앗을 이용한 성형곡물의 제조방법에 관한 것으로서, 더욱 상세하게는 다양한 종류의 곡물과 씨앗을 발효시킨 후 곡물의 형상으로 압축 성형하여 소화흡수력 및 항산화효과를 높여주면서도 각종 영양소와 효소들이 풍부하게 함유되어 맛이 좋은 고품질·고기능성의 성형곡물의 제조방법에 관한 것이다.
The present invention relates to a method for producing a shaped grain using fermented grain and fermented seeds, and more particularly, to a method for producing a fermented grain and a fermented seed, which comprises fermenting various kinds of grains and seeds, And a method for producing high quality and high-functionality shaped grains rich in enzymes and having good taste.
일반적으로 곡물에는 쌀밥에 부족한 필수 아미노산, 비타민, 무기질 및 식이 섬유와 같은 다양한 영양소가 포함되어 있고, 쌀에 결핍되어 있는 성분을 보충하기 위하여 쌀에 곡물을 혼합한 혼식(混食)을 섭취하고 있다.Generally, grains contain various nutrients such as essential amino acids, vitamins, minerals, and dietary fiber, which are insufficient in rice, and they are fed mixed foods in which rice is mixed with cereals to supplement ingredients lacking in rice .
그러나, 쌀과 기타 잡곡들은 음식의 조리시간 및 조건이 서로 다르기 때문에 밀 잡곡을 물에 불리거나 찌거나 하는 별도의 작업을 거쳐야하는 등의 불편한 점이 발생되었다.However, rice and other grains have inconveniences such as the need to separate the wheat grains from water or to grind them, because the cooking time and conditions of the foods are different from each other.
따라서, 영양소의 결핍 및 불균형을 해소하고 간편한 조리를 위하여 특허등록 제10-0245566호의 "인조미 제조방법"(선행기술1) 및 공개특허 제10-2004-0003746호의 "인조미 제조방법"(선행기술2)이 제안된 바 있다.Therefore, in order to solve the deficiency and imbalance of nutrients and to facilitate cooking, the "method for manufacturing an artificial tuna" (Prior Art 1) and the method for manufacturing an artificial tuna "Open Patent No. 10-2004-0003746" ) Have been proposed.
그러나, 종래의 선행기술1은 백화사설초 인조미, 삼백초 추출물, 금앵자 추출물, 콩가루, 밀가루, 쌀가루를 혼합하고 물로 반죽하여 성형한 인조미의 제조기술이고, 선행기술2는 현미, 참쌀, 보리, 밀, 조, 수수 등의 잡곡과 콩, 팥을 분쇄한 후 혼합하고 물로 반죽하여 성형한 인조미의 제조기술이다.Conventional Prior Art 1, however, is a technology of manufacturing artificial rice, which is prepared by mixing rice bran with white sugar, artificial saururus extract, syrup extract, soybean flour, wheat flour and rice flour and kneading them with water. Prior art 2 is a technique of producing rice, rice, barley, wheat, It is a manufacturing technique of artificial rice, which is made by crushing grains such as mung bean, sorghum, beans and red beans, mixing them and kneading them with water.
그러나, 종래의 선행기술1,2들은 곡물재료들을 단순하게 분말로 가공하여 성형한 것이므로 잡곡의 특성상 소화흡수력이 떨어지고 식감(食疳)이 저하되었을 뿐 아니라 단순하게 분말재료를 물로 반죽하여 곡물형상을 성형한 것이므로 응집력이 약하여 물에 넣고 끓였을 때 곡물형태가 부셔지거나 변형되는 등의 폐단이 발생되었다.However, since the prior arts 1 and 2 of the prior arts 1 and 2 are formed by simply processing the grain materials into powder, the digestive absorption power is lowered due to the nature of the grain, and the texture is lowered. Because it was molded, the cohesive force was weak, and when it was boiled in water, the form of the grain was broken or deformed.
특히, 종래와 같이 잡곡을 단순하게 분말로 가공하는 경우에는 소화 흡수력을 높여주거나 항산화물질의 생성을 증대시킬 수 있도록 하는 등의 효과는 기대할 수 없었으므로 본 발명에서는 곡물을 발효시켜 잡곡이 갖는 거친 성분을 제거하여 소화흡수력을 높여주고 항산화 물질의 생성을 증대시킬 수 있는 성형곡물의 제조방법을 제안하게 되었다.
Particularly, when the grains are simply processed into powder as in the prior art, the effect of increasing the digestion absorption capacity or increasing the production of antioxidant substances can not be expected. Therefore, in the present invention, the grains are fermented to produce coarse components To increase the digestion and absorption capacity and to increase the production of antioxidants.
본 발명은 상기한 문제점을 감안하여 창안한 것으로서, 그 목적은 곡물 및 씨앗 재료를 발효하여 잡곡의 거친 성분을 제거하고, 소화 흡수력 및 항산화효과를 높여줄 수 있는 고품질·고기능성의 성형곡물 제조방법을 제공함에 있는 것이다.
SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for manufacturing a high quality and highly functional molded grain, which can ferment cereal and seed material to remove roughness of the grain, . ≪ / RTI >
상기한 목적을 달성하기 위한 본 발명의 특징은, 쌀, 콩, 팥, 수수, 기장, 차, 조, 율무, 현미, 찹쌀, 보리, 흑미, 밀 또는 녹두로 구성된 곡물재료 및 참깨, 들깨, 고추씨, 아마, 산초, 해바라기씨, 호박씨, 아보카도씨, 포도씨, 인삼씨 또는 녹차씨로 구성된 씨앗재료를 준비하는 단계; 상기 곡물재료들 중 어느 하나와 씨앗재료들 중 어느 하나를 미생물 발효액에 침지(浸漬)하여 22∼45℃의 온도로 2∼5시간 발효시키는 단계; 발효된 곡물 및 씨앗재료들을 탈수하여 수분함유량이 30∼50％가 유지되도록 탈수한 후 건조실에 투입하여 40∼45℃의 온도에서 14∼16시간 건조시키는 단계; 건조된 곡물 및 씨앗재료들을 분쇄하고, 200∼250 메시(mesh)의 입도(粒度)를 갖는 체로 걸러서 분말재료를 준비하는 단계; 분말재료 78∼82중량％, 식물성기름이나 찹쌀풀 18∼22중량％를 고르게 혼합하고 반죽하는 단계; 반죽물을 스크류 타입의 압출기에 투입하여 반죽물을 압착 및 교반시키고, 곡물형상의 성형공을 통해 압출하면서 절단하여 곡물을 성형하는 단계; 성형된 곡물을 건조실에 투입하여 35∼45℃의 온도에서 1∼2시간 건조시켜 수분함유량이 12∼14％가 유지되도록 건조하는 단계로 이루어진 것을 특징으로 하는 발효곡물 및 발효씨앗을 이용한 성형곡물의 제조방법에 의하여 달성될 수 있는 것이다.
In order to achieve the above object, the present invention is characterized in that a grain material consisting of rice, bean, red bean, sorghum, millet, tea, jojoba, brown rice, glutinous rice, barley, black rice, wheat or mung bean and sesame, Preparing seed material consisting of flax, sancho, sunflower seed, pumpkin seed, avocado seed, grape seed, ginseng seed or green tea seed; Subjecting any one of the grain materials and seed materials to immersion in a microorganism fermentation broth and fermenting the mixture at a temperature of 22 to 45 ° C for 2 to 5 hours; Dewatering the fermented grain and seed materials to dehydrate so that the moisture content is maintained at 30 to 50%, then putting it into the drying chamber and drying at a temperature of 40 to 45 ° C for 14 to 16 hours; Pulverizing the dried cereal and seed materials and filtering them into a sieve having a particle size of 200 to 250 mesh to prepare a powder material; 78 to 82% by weight of a powder material, 18 to 22% by weight of a vegetable oil or a glutinous rice paste, and kneading evenly; Compressing and stirring the kneaded product by injecting the kneaded product into a screw type extruder, and cutting the kneaded product while extruding the kneaded product through a granular shaped hole to form a grain; And drying the dried grains in a drying chamber at a temperature of 35 to 45 ° C for 1 to 2 hours so as to maintain a moisture content of 12 to 14%. The fermented grains and the shaped grains Can be achieved by a manufacturing method.
이상에서 상술한 제조방법에 의하여 완성된 본 발명의 성형곡물은 곡물 및 씨앗재료들이 미생물 발효액에 의하여 발효되는 과정에서 곡물의 거친 성분이 부드러워져 체내 흡수가 잘되면서도 섭취하였을 때 체내 효소작용을 활성화시켜 소화흡수력을 높여줄 수 있을 뿐 아니라 미생물 발효액이 갖는 항산화 효과에 의하여 체질의 산성화를 방지할 수 있고, 발효에 의하여 각종 효소들이 풍부하게 함유되어 다양한 영양소가 균형을 이루는 고품질·고기능성의 성형곡물을 구현할 수 있는 동시에 분말재료 반죽용 식물성기름은 반 건성유로 구성되어 반죽물의 내후성(耐候性) 및 피막의 강도를 높여줄 수 있는 것이므로 성형곡물을 물에 넣고 끓이더라도 피막이 손상되거나 변형이 방지되어 곡물의 외형을 그대로 유지한 상태에서 조리가 이루어지는 것으로서 곡물 고유의 맛을 잘 느낄 수 있고, 좋은 식감(食疳)을 유지할 수 있는 대외 경쟁력이 우수한 고기능성의 성형곡물을 구현할 수 있는 것이다.
The above-described shaped grains of the present invention completed by the above-described method of manufacturing of the present invention can be used for fermenting cereal and seed materials by microbial fermentation broth to soften the coarse components of the grains, It is possible not only to increase the digestion absorption capacity but also to prevent the acidification of the constitution by the antioxidant effect of the microbial fermentation broth and to produce high quality and highly functional shaped grains which are rich in various enzymes by fermentation, The vegetable oil for kneading the powder material is made of semi-drying oil, which can increase the weather resistance and the strength of the coating. Therefore, even if the molded grain is boiled, the coating is damaged or prevented from being deformed, Cooking is done while maintaining the external shape. Standing crops may well feel the unique taste of competitiveness to maintain a good texture (食 疳) is excellent and will be capable of implementing the functionality of molded grains.
도 1은 본 발명에 의한 성형곡물의 제조과정을 순차적으로 나열한 제조공정도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram sequentially illustrating the manufacturing process of shaped grains according to the present invention; FIG.
이하, 상기한 목적을 달성하기 위한 바람직한 실시예를 첨부된 도 1의 제조 공정도에 의하여 상세히 설명하면 다음과 같다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
실시예Example
쌀, 콩, 팥, 수수, 기장, 차, 조, 율무, 현미, 찹쌀, 보리, 흑미, 밀 또는 녹두로 구성된 곡물재료 및 참깨, 들깨, 고추씨, 아마, 산초, 해바라기씨, 호박씨, 아보카도씨, 포도씨, 인삼씨 또는 녹차씨로 구성된 씨앗재료들을 사용하기 위하여 준비하였다.It is a grain material consisting of rice, bean, red bean, sorghum, millet, tea, joe, yulmu, brown rice, glutinous rice, barley, black rice, wheat or mung bean and sesame seeds, perilla seeds, red pepper seeds, flax seed, sunflower seed, pumpkin seed, avocado seed, Grape seed, ginseng seed or green tea seed.
이어서, 상기 곡물재료들 중 어느 하나와 씨앗재료들 중 어느 하나를 미생물 발효액에 침지(浸漬)하여 22∼45℃의 온도로 2∼5시간 발효시키는 단계를 실시하였다.Subsequently, any one of the above-mentioned grain materials and seed materials was immersed (immersed) in a microbial fermentation broth and fermented at a temperature of 22 to 45 ° C for 2 to 5 hours.
이어서, 발효된 곡물 및 씨앗재료들 탈수하여 수분함유량이 30∼50％가 유지되도록 탈수하고, 탈수된 재료들을 건조실에 투입하여 40∼45℃의 온도에서 14∼16시간 건조시키는 단계를 실시하였다.Subsequently, the fermented grain and seed materials were dewatered to dehydrate so that the moisture content was maintained at 30 to 50%, the dewatered materials were put into a drying chamber and dried at a temperature of 40 to 45 ° C for 14 to 16 hours.
이어서, 건조된 곡물 및 씨앗재료들을 분쇄하고, 200∼250 메시(mesh)의 입도(粒度)를 갖는 체로 걸러서 미세 분말재료를 준비하였다.The dried grains and seed materials were then pulverized and sieved through a sieve having a particle size of 200 to 250 mesh to prepare a fine powder material.
이어서, 분말재료 78∼82중량％, 식물성기름이나 찹쌀풀 18∼22중량％를 고르게 혼합하고 반죽하는 단계를 실시하였다.Then, 78 to 82% by weight of the powder material and 18 to 22% by weight of the vegetable oil or the glutinous rice paste were uniformly mixed and kneaded.
상기 식물성기름은 대두(함유량 18∼20％)에서 채유한 대두유(大豆油), 아마씨(함유분 35∼40％)에서 채유한 아마인유(亞麻仁油), 달맞이오일을 사용하였으며, 도막의 내수성, 내후성이 매우 좋은 반 건성유를 사용하였다.The vegetable oil used was soybean oil (soybean oil) extracted from soybean (content 18-20%), linseed oil and evening oil extracted from flaxseed (containing 35-40%), and water resistance , And semi - drying oil with very good weatherability was used.
반 건성유로 구성된 식물성기름으로 반죽한 반죽물은 내후성(耐候性)이 매우 강해 반죽물을 곡물로 성형하였을 때 피막이 손상되거나 변형이 방지되는 특성이 있는 것으로서 성형곡물을 물에 넣고 끓이더라도 곡물형태가 변형되거나 피막의 손상이 방지되어 외형을 그대로 유지할 수 있는 것이다.The kneaded water with kneaded with vegetable oil composed of semi-drying oil is very resistant to weathering and has a characteristic of preventing the coating from being damaged or deformed when the kneaded product is formed into a grain. Therefore, even if the kneaded product is boiled, It can be deformed or the film is prevented from being damaged and the external shape can be maintained.
점도가 높은 찹쌀풀은 찰진 성분으로 의하여 내후성이 좋으면서도 반죽의 결속을 강하게 유지하여 곡물의 형태가 변형되는 것을 방지할 수 있는 것이다.The glutinous rice paste with high viscosity has good weatherability due to the scouring component, but it can keep the binding of the dough strong so that the shape of the grain can be prevented from being deformed.
이어서, 반죽물을 스크류 타입의 압출기에 투입하여 반죽물을 강하게 압착하면서 교반시키고, 곡물형상의 성형공을 통해 압출되는 성형물을 일정크기로 절단하여 곡물을 성형하는 단계를 실시하였다.Then, the kneaded product was put into a screw type extruder to agitate the kneaded product while strongly pressing the kneaded product, and the molded product extruded through the grain shaped molding was cut into a predetermined size to form a grain.
상기 스크류타입의 압출기는 한쌍의 스크류가 함께 회전되면서 반죽물을 강하게 압착 및 교반시키면서 이송하여 토출시키는 통상의 압출 성형기를 사용하였다.The screw type extruder uses a conventional extrusion molding machine in which a pair of screws are rotated together to transfer and discharge the kneaded material while strongly pressing and stirring.
이어서, 성형된 곡물을 건조실에 투입하여 35∼45℃의 온도에서 1∼2시간 건조시켜 수분함유량이 12∼14％가 유지되도록 건조하는 단계를 실시하여 성형곡물의 제조를 완료하였다.Subsequently, the molded cereal was put into a drying chamber and dried at a temperature of 35 to 45 ° C for 1 to 2 hours to dry to maintain a moisture content of 12 to 14%, thereby completing the production of shaped grains.
전술한 제조과정이 의하여 완성된 본 발명의 성형곡물은 곡물 및 씨앗재료들이 미생물 발효액에 의하여 발효되어 각종 효소들이 풍부하게 함유되고, 발효되는 과정에서 곡물의 거친 성분이 부드러워져 체내 흡수가 잘되면서도 섭취하였을 때 체내 효소작용을 활성화시켜 소화흡수력을 높여줄 수 있는 동시에 미생물 발효액이 갖는 항산화 효과에 의하여 항산화 물질의 생성이 증대되어 체질의 산성화를 방지할 수 있는 것으로서 다양한 영양소가 균형을 이루어 고르게 함유된 고품질 ·고기능성의 발효곡물을 제공할 수 있는 것이다.The shaped grains of the present invention, which have been completed by the above-described manufacturing process, are characterized in that grains and seed materials are fermented by microbial fermentation broth and are richly contained in various enzymes. In the process of fermenting, the rough components of grains are smoothly absorbed, It is possible to enhance the digestion and absorption power by activating the enzymatic action in the body while increasing the production of antioxidant substances by the antioxidant effect of the microbial fermentation broth and thereby preventing the acidification of the constitution. · It is possible to provide highly functional fermented grains.
또한, 분말재료들을 반죽하는 식물성기름이 반 건성유로 구성되어 반죽물의 내후성(耐候性)을 강하게 하여 성형곡물을 물에 넣고 끓이더라도 피막이 손상되거나 변형이 방지되어 곡물의 외형을 그대로 유지한 상태에서 조리가 이루어지는 것이므로 곡물 고유의 맛을 잘 느낄 수 있고, 좋은 식감(食疳)을 유지할 수 있는 것으로서 대외 경쟁력이 우수한 고기능성의 성형곡물을 구현할 수 있는 등의 이점이 있다.In addition, the vegetable oil kneading the powder materials is made of semi-drying oil to strengthen the weather resistance of the kneaded product, so that the molded grain is put into water, and even if it boils, the film is prevented from being damaged or deformed, So that it has an advantage of being able to feel a taste inherent to the grain, maintain a good texture, and be able to realize a highly functional molded grain having excellent external competitiveness.
한편, 상기 곡물 및 씨앗재료들의 발효에 사용되는 미생물 발효액의 제조과정은 다음과 같다.The process for producing the microbial fermentation broth used for the fermentation of the grain and seed materials is as follows.
생약재의 전체중량에 대해 0.3∼0.8중량％의 소금을 가하고 유산균을 부여하여 발효시킨 다음 가압 증류하여 획득한 추출물을 숙성 발효시키는 1 차 유산균 발효단계, 1차 유산균 발효물에 대해 0.1∼0.5 중량％의 수용성 프로폴리스를 가하고 유산균을 부여하여 발효시키는 2차 유산균 발효단계, 2차 유산균 발효물에 대해 0.5∼2 중량％의 미네랄을 가하고 효모균을 부여하여 발효시키는 3차 효모균 발효단계, 3차 효모균 발효물에 방선균, 사상균, 고초균, 황국균, 초산균 중에서 어느 하나를 단독으로 선택하거나 이들의 조합으로 구성된 군에서 선택된 균을 접종하고 발효시키는 4차 발효단계, 4차 발효물에 대해 0.05∼1중량％의 글리세린을 첨가하고 고속 분산시켜 균질화시킨 다음 발효시키는 5차 발효단계에 의하여 미생물 발효액이 완성된다.A fermentation step of fermenting the fermented product by adding 0.3 to 0.8 wt% of salt to the total weight of the herbal medicine, fermenting the fermented lactic acid bacterium, Of fermenting the second lactic acid bacteria by adding the soluble propolis and adding the lactic acid bacteria to the second lactic acid bacterial fermented product, adding the 0.5-2% by weight of minerals to the second lactic acid fermented product, adding the yeast and fermenting the third yeast fermentation step, A fourth fermentation step of inoculating and fermenting a bacterium selected from the group consisting of actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukyung, and acetic acid bacteria, or a combination thereof; The microorganism fermentation broth is completed by the fifth fermentation step in which glycerin is added and homogenized at high speed and then fermented.
상기 미생물 발효액의 제조과정을 예시한 실시예는 다음과 같다.Examples of the production process of the microbial fermentation broth are as follows.
생약재의 전체중량에 대해 0.3∼0.8중량％의 소금을 첨가하고 미량의 유산균을 부여하여 30∼40℃의 온도를 유지하는 발효조에서 약 2일간 발효시킨 다음 가압 증류하여 추출물을 획득하고, 온도 30∼40℃의 온도를 유지하는 발효조에서 7∼10 일간 숙성 발효시키는 1차 유산균 발효단계를 실시하였다.0.3 to 0.8% by weight of salt was added to the total weight of the herbal medicine, and a small amount of lactic acid bacteria was added thereto. The fermented product was fermented in a fermenter maintained at a temperature of 30 to 40 캜 for about 2 days and then subjected to pressure distillation to obtain an extract. Fermentation step of fermenting primary fermented lactic acid fermented for 7 to 10 days in a fermenter maintained at a temperature of 40 ° C.
상기 "생약재"란 천연에서 얻어지는 의약품으로서, 참나무잎, 두송잎, 진피, 갈근, 갈화, 갈엽, 계피, 송순, 약쑥, 헛개나무 열매, 겨우살이, 조릿대, 까마중, 민들레, 인동꽃, 구기자, 및 이들의 조합으로 구성된 군에서 선택된 생약재를 사용하였다.The term "herbal medicine" means a medicament obtained from a natural source, such as an oak leaf, a leaf, a dandelion, a pupa, a crab, a lobule, a cinnamon, a songson, a wormwood, a hovenous fruit, a mistletoe, Was used as the herbal medicine.
상기 유산균은 락토바실러스 루테리, 락토바실러스 카제이, 락토바실러플란타룸, 락토바실러스 애시도필러스 및 이들의 조합을 사용하였다.The lactic acid bacteria used were Lactobacillus luteri, Lactobacillus casei, Lactobacillus lafflata, Lactobacillus acidophilus, and combinations thereof.
상기 가압증류는 증류장치에 대기압보다 높은 압력을 가하고 진행하는 증류 방법을 사용하였다.The distillation method was used in which the pressure distillation was performed by applying a pressure higher than atmospheric pressure to the distillation apparatus.
이어서, 1차 유산균 발효물에 대해 0.1∼0.5 중량％의 수용성 프로폴리스를 가하고 유산균을 부여하여 30∼40℃의 온도를 유지하는 발효조에서 약 2일간 발효시키는 2차 유산균 발효단계를 실시하였다.Next, a fermentation step of a second lactic acid bacterium was carried out by adding 0.1 to 0.5% by weight of water-soluble propolis to the fermented product of the first lactic acid bacteria, adding lactic acid bacteria, and fermenting the fermented product in a fermenter maintained at a temperature of 30 to 40 ° C for about 2 days.
상기 수용성 프로폴리스는 그 자체가 항산화 효과를 갖는 물질이지만, 본 발명에 따른 상기 미생물 발효액은 프로폴리스의 단순한 부가에 의해 얻어지는 항산화 효과보다 현저히 높은 항산화 효과가 얻어질 수 있다.The water-soluble propolis itself is a substance having an antioxidative effect, but the microbial fermentation broth according to the present invention can achieve a significantly higher antioxidative effect than the antioxidative effect obtained by the simple addition of propolis.
이어서, 2차 유산균 발효물에 대해 0.5∼2 중량％의 미네랄을 가하고 효모균을 부여하여 30∼40℃의 온도를 유지하는 발효조에서 약 2일간 발효시키는 3차 효모균 발효단계를 실시하였다.Next, a fermentation step of the third yeast strain, in which 0.5-2 wt% of minerals were added to the fermented secondary lactic acid bacteria and yeast strains were added thereto and fermented in a fermenter maintained at a temperature of 30-40 ° C for about 2 days, was performed.
상기 "미네랄"은 인체의 성장과 유지 및 생식에 비교적 소량 필요한 영양물질인 광물질을 사용하였다.The "minerals" used minerals that are nutrients that are relatively small in quantity for growth, maintenance and reproduction of the human body.
상기 효모균은 통상의 효모균 발효에 사용될 수 있는 임의의 효모균이 사용될 수 있으며 사카로마이세스 세레비지애(Saccharomyces cerevisiae), 사카로아미세스 엘리소이더스(Saccharomyces ellipsoidus) 또는 이들의 조합을 사용하였다.The yeast may be any yeast that can be used for conventional yeast fermentation, and Saccharomyces cerevisiae, Saccharomyces ellipsoidus, or a combination thereof is used.
이어서, 3차 효모균 발효물에 방선균, 사상균, 고초균, 황국균, 초산균 중에서 어느 하나를 단독으로 선택하거나 이들의 조합으로 구성된 군에서 선택된 균을 접종하고 30∼40℃의 온도를 유지하는 발효조에서 약 2일간 발효시키는 4차 발효단계를 실시하였다.Subsequently, a fermentation product selected from the group consisting of actinomycetes, filamentous fungi, Bacillus subtilis, hwanggukyun, and acetic acid bacteria is selected, or a combination thereof, is inoculated, and about 2 And the fourth fermentation step was carried out for the day fermentation.
상기 방선균은 스트렙토마이세스 그리세우스(Streptomyces griseus), 스트렙토마이세스 아우레우스(Streptomyces aureus), 스트렙토마이세스 아비도플라부스(Streptomycesabisoflavus) 또는 이들의 조합을 사용하였다.The actinomycetes used Streptomyces griseus, Streptomyces aureus, Streptomyces abisoflavus, or a combination thereof.
상기 사상균은 누룩곰팡이속 (Aspergillus), 페니실리움속(Penicillium), 리조푸스속(Rhizopus)이 만들어낸 가는 실 모양의 균사체(菌絲體)와 자실체(子實體)를 사용하였다.The filamentous fungi used were filamentous fungi and fruiting bodies produced by Aspergillus, Penicillium, and Rhizopus.
상기 고초균은 바실러스 서브틸리스(Bacillus subtilis), 바실러스 서브틸리스 스피지제피아이(Bacillus subtilis), 바실러스 메가테리움(Bacillus megaterium), 바실러스 리체니포르미스(Bacillus licheniformis), 바실러스 풀미스(Bacillus pumilus) 또는 이들의 조합을 사용하였다.The Bacillus subtilis may be selected from the group consisting of Bacillus subtilis, Bacillus subtilis, Bacillus megaterium, Bacillus licheniformis, Bacillus pumilus, ) Or a combination thereof.
이어서, 4차 발효물에 대해 0.05∼1중량％의 글리세린을 첨가하고 고속 분산시켜 균질화시킨 다음 10∼30℃의 온도를 유지하는 발효조에서 약 2일간 발효시키는 5차 발효단계를 실시하여 복합 미생물 발효액을 완성하였다.Then, 0.05 to 1% by weight of glycerin was added to the fourth fermentation product, and homogenized at high speed and dispersed. Then, the fermentation was carried out in a fermenter maintained at a temperature of 10 to 30 캜 for about 2 days, .
상기 "글리세린"은 화학식 C3H5(OH)3, 분자량 92.10으로 흡습성이 강하고, 수용성이며, 자당의 3분의 1 정도의 감미가 있는 식품 첨가제이다.The above-mentioned "glycerin" is a food additive having the formula C3H5 (OH) 3, a molecular weight of 92.10, a hygroscopic property, water solubility and a sweetness about one-third of sucrose.
상기 고속분산 작업은 4차 복합 발효물과 글리세린의 혼합물을 균질화시키기 위해 수행하는 것으로서 800∼1000rpm의 속도로 회전시켜 균질화하였다.The high-speed dispersing operation was performed to homogenize a mixture of the fourth composite fermented product and glycerin, and was homogenized by rotating at a speed of 800 to 1000 rpm.
상기 5차 발효에 의하여 완성된 미생물 발효액은 그 자체로서 항산화효과가 매우 뛰어날 뿐만 아니라 섭취하였을 때 체내 효소작용에 도움을 주며, 음식을 섭취 후 음용하면 소화 흡수를 촉진시키고, 일반적인 장내 부패균의 병원성 세균의 증식을 억제하는 효과가 있다.The fermentation broth of the microorganism completed by the fifth fermentation is not only excellent in antioxidative effect itself but also contributes to the enzymatic action when ingested and promotes digestion and absorption by ingesting food after ingestion, The effect of suppressing the proliferation of the cells.
이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 또한 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 기재된 청구범위 내에 있게 된다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.
Claims (3)
상기 곡물재료들 중 어느 하나와 씨앗재료들 중 어느 하나를 미생물 발효액에 침지(浸漬)하여 22∼45℃의 온도로 2∼5시간 발효시키는 단계;
발효된 곡물 및 씨앗재료들을 탈수하여 수분함유량이 30∼50％가 유지되도록 탈수한 후 건조실에 투입하여 40∼45℃의 온도에서 14∼16시간 건조시키는 단계;
건조된 곡물 및 씨앗재료들을 분쇄하고, 200∼250 메시(mesh)의 입도(粒度)를 갖는 체로 걸러서 분말재료를 준비하는 단계;
분말재료 78∼82중량％, 식물성기름이나 찹쌀풀 18∼22중량％를 고르게 혼합하고 반죽하는 단계;
반죽물을 스크류 타입의 압출기에 투입하여 반죽물을 압착 및 교반시키고, 곡물형상의 성형공을 통해 압출하면서 절단하여 곡물을 성형하는 단계;
성형된 곡물을 건조실에 투입하여 35∼45℃의 온도에서 1∼2시간 건조시켜 수분함유량이 12∼14％가 유지되도록 건조하는 단계로 이루어진 것을 특징으로 하는 발효곡물 및 발효씨앗을 이용한 성형곡물의 제조방법.
It is a grain material consisting of rice, bean, red bean, sorghum, millet, tea, joe, yulmu, brown rice, glutinous rice, barley, black rice, wheat or mung bean and sesame seeds, perilla seeds, red pepper seeds, flax seed, sunflower seed, pumpkin seed, avocado seed, Preparing a seed material comprising grape seed, ginseng seed or green tea seed;
Subjecting any one of the grain materials and seed materials to immersion in a microorganism fermentation broth and fermenting the mixture at a temperature of 22 to 45 ° C for 2 to 5 hours;
Dewatering the fermented grain and seed materials to dehydrate so that the moisture content is maintained at 30 to 50%, then putting it into the drying chamber and drying at a temperature of 40 to 45 ° C for 14 to 16 hours;
Pulverizing the dried cereal and seed materials and filtering them into a sieve having a particle size of 200 to 250 mesh to prepare a powder material;
78 to 82% by weight of a powder material, 18 to 22% by weight of a vegetable oil or a glutinous rice paste, and kneading evenly;
Compressing and stirring the kneaded product by injecting the kneaded product into a screw type extruder, and cutting the kneaded product while extruding the kneaded product through a granular shaped hole to form a grain;
And drying the dried grains in a drying chamber at a temperature of 35 to 45 ° C for 1 to 2 hours so as to maintain a moisture content of 12 to 14%. The fermented grains and the shaped grains Gt;
상기 식물성기름은 대두유(大豆油), 아마인유(亞麻仁油), 달맞이오일 중 어느 하나인 것을 특징으로 하는 발효곡물 및 발효씨앗을 이용한 성형곡물의 제조방법.
The method according to claim 1,
Wherein the vegetable oil is any one selected from the group consisting of soybean oil, linseed oil, and evening primrose oil.
생약재의 전체중량에 대해 0.3∼0.8중량％의 소금을 가하고 유산균을 부여하여 발효시킨 다음 가압 증류하여 획득한 추출물을 숙성 발효시키는 1 차 유산균 발효단계;
1차 유산균 발효물에 대해 0.1∼0.5 중량％의 수용성 프로폴리스를 가하고 유산균을 부여하여 발효시키는 2차 유산균 발효단계;
2차 유산균 발효물에 대해 0.5∼2 중량％의 미네랄을 가하고 효모균을 부여하여 발효시키는 3차 효모균 발효단계;
3차 효모균 발효물에 방선균, 사상균, 고초균, 황국균, 초산균 중에서 단독 또는 조합으로 구성된 군에서 선택된 균을 접종하고 발효시키는 4차 발효단계;
4차 발효물에 대해 0.05∼1중량％의 글리세린을 첨가하고 고속 분산시켜 균질화시킨 다음 발효시키는 5차 발효단계에 의하여 미생물 발효액이 완성된 것을 특징으로 하는 발효곡물 및 발효씨앗을 이용한 성형곡물의 제조방법.The microorganism fermentation broth according to claim 1, wherein the microorganism fermentation broth used for fermentation of the grain and seed materials comprises:
Fermenting the primary lactobacillus fermenting the fermented product by adding 0.3 to 0.8 wt% of salt to the total weight of the herbal medicines, adding lactic acid bacteria to the fermented product, and then subjecting the obtained extract to fermentation;
A second lactic acid fermentation step of adding 0.1 to 0.5% by weight of water-soluble propolis to the first fermented lactic acid bacteria and fermenting them by adding lactic acid bacteria;
A fermentation step of a third yeast strain in which 0.5 to 2% by weight of minerals are added to a fermented product of a second lactic acid bacterium, and yeast cells are added and fermented;
A fourth fermentation step of inoculating and fermenting a bacterium selected from the group consisting of actinomycetes, filamentous fungi, Bacillus subtilis, Hwanggukyun, and acetic acid bacteria alone or in combination;
Wherein the microorganism fermentation broth is completed by adding 5 to 10% by weight of glycerin to the 4 < th > fermentation product and then homogenizing at high speed and then fermenting the fermentation broth. Way.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130010487A KR101517373B1 (en) | 2013-01-30 | 2013-01-30 | a extruded articles cereal process using fermented cereal and fermented seed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130010487A KR101517373B1 (en) | 2013-01-30 | 2013-01-30 | a extruded articles cereal process using fermented cereal and fermented seed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20140097855A KR20140097855A (en) | 2014-08-07 |
| KR101517373B1 true KR101517373B1 (en) | 2015-05-04 |
Family
ID=51744975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020130010487A KR101517373B1 (en) | 2013-01-30 | 2013-01-30 | a extruded articles cereal process using fermented cereal and fermented seed |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101517373B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101653405B1 (en) * | 2015-07-28 | 2016-09-01 | 박승원 | Method for obtaining beneficial microorganism |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108160286A (en) * | 2017-12-08 | 2018-06-15 | 颍上县安迪米业有限责任公司 | A kind of raw glutinous rice flour production method |
| KR102284141B1 (en) * | 2019-03-25 | 2021-08-02 | 주식회사 성진바이오 | Process of making functional rice |
| KR102598311B1 (en) * | 2020-03-02 | 2023-11-07 | 삼성유기급식사업단 영농조합법인 | Artificial Rice with Moringa |
| KR102430217B1 (en) * | 2020-06-04 | 2022-08-08 | 흑돈 영농조합법인 | Fermented sausage containing Wild-simulated ginseng and manufacturing method thereof |
| KR102624448B1 (en) * | 2023-01-05 | 2024-01-12 | 조문창 | Method for producing functional fermented ginseng seed extract using grain mushroom mycelium seed culture |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100245566B1 (en) | 1997-11-18 | 2000-03-02 | 오경환 | Method of manufacturing synthetic rice |
-
2013
- 2013-01-30 KR KR1020130010487A patent/KR101517373B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100245566B1 (en) | 1997-11-18 | 2000-03-02 | 오경환 | Method of manufacturing synthetic rice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101653405B1 (en) * | 2015-07-28 | 2016-09-01 | 박승원 | Method for obtaining beneficial microorganism |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20140097855A (en) | 2014-08-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101517373B1 (en) | a extruded articles cereal process using fermented cereal and fermented seed | |
| KR101448187B1 (en) | a fermentation crust of overcooked rice process | |
| KR101844790B1 (en) | Manufacturing method of nodule using fermented pine leaves | |
| KR101402077B1 (en) | A compound mushroom powder process using grain medium and whole soybean curd process using compound mushroom powder | |
| CN108433101A (en) | A kind of method that leaf of bamboo Ultramicro-powder prepares leaf of bamboo ferment and leaf of bamboo enzyme beverage | |
| CN108175076B (en) | Preparation process of orange vinegar residue flavored sauce | |
| KR101662226B1 (en) | Fermented brown rice using Antioxidant composition and Method for producing thereof | |
| KR101994646B1 (en) | Method of manufacturing pine leaf bread and pine bread made using the same | |
| CN113729217A (en) | Highland barley enzyme and preparation method thereof | |
| KR101588200B1 (en) | Nuruk containing Momordica charantia and functional liquors prepared using the same | |
| KR20150105700A (en) | a food additive process using mushroom and containing food additive dough | |
| KR101764594B1 (en) | Barley vinegar, and manufacturing method thereof | |
| KR101913277B1 (en) | Fermented vinegar with plum, and manufacturing method thereof | |
| KR101089291B1 (en) | Method for producing mushroom-fermented dietary fiber | |
| KR101402073B1 (en) | a fermentation steamed bread process | |
| KR102343661B1 (en) | Method for manufacturing fermented rice cake comprising green barley | |
| CN112522053A (en) | Preparation method of acerola cherry fruit wine | |
| KR20160141581A (en) | Fermented additive for food, a korean sauce prepared by using the same and method for production of the korean sauce | |
| KR20180089049A (en) | Fermened Aromia Tea and Process for Perparation thereof | |
| KR101755119B1 (en) | Method for Manufacturing Fermented Rice Cake Including Salicomia Herbacea And Fermented Rice Cake Manufactured Thereby | |
| KR100744715B1 (en) | Method of producing fermented soybeans | |
| CN104012945A (en) | Preparation method of solid asparagus enzyme | |
| JP6337366B2 (en) | Method for producing rice bran, saccharified rice bran using the same, and method for producing saccharified rice bran grain powder | |
| KR20130108044A (en) | A making method of cookie bar containing probiotics composition | |
| RU2463792C1 (en) | Bakery products production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20180423 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20190418 Year of fee payment: 5 |