KR20130026630A - The development method of fuctional food materials using germinated brown rice - Google Patents

The development method of fuctional food materials using germinated brown rice Download PDF

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KR20130026630A
KR20130026630A KR1020110089911A KR20110089911A KR20130026630A KR 20130026630 A KR20130026630 A KR 20130026630A KR 1020110089911 A KR1020110089911 A KR 1020110089911A KR 20110089911 A KR20110089911 A KR 20110089911A KR 20130026630 A KR20130026630 A KR 20130026630A
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brown rice
germination
hours
rice
germinated
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KR1020110089911A
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Korean (ko)
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박영도
이선우
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이선우
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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
    • A23L7/152—Cereal germ products
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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

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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)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: A producing method of a food material using germinated brown rice is provided to use the germinated brown rice for improving the contents of bioactive substances which are useful to human body. CONSTITUTION: A producing method of functional germinated brown rice comprises the following steps: selecting brown rice which has been polished within 6 months; inserting the brown rice into a germination tank with 1.5-3 times the amount of underground water, and soaking the brown rice for 8-24 hours for inducing the germination; repeatedly draining and supplying water 2-3 times a day for preventing the decomposition of the brown rice; soaking 0.5-5% of malt for the amount of brown rice in underground water after inserting into a cotton bag for 2 hours, squeezing the cotton bag for 3-4 times to obtain liquid from the malt, and setting the liquid for 2 hours to obtain a malt extract; mixing the brown rice with 2-10wt% of malt extract, and saccharifying the brown rice for 3-10 hours while germinating; cleanly washing the germinated brown rice; dehydrating the brown rice, and drying the brown rice in a drier at 35-45 deg. C for 8-10 hours; crushing the dried brown rice into 250-700 meshes; and mixing the brown rice powder with 30-80wt% of rice powder, and stirring the mixture while aging for 10-24 hours. [Reference numerals] (AA) Selecting; (BB) Pre-germination; (CC) Manufacturing a malt extract; (DD) Post-germination; (EE) Washing; (FF) Drying; (GG) Crushing; (HH) Mixing, aging

Description

발아현미를 이용한 기능성 식품소재의 제조방법{The development method of fuctional food materials using germinated brown rice}The development method of fuctional food materials using germinated brown rice}

본 발명은 발아현미를 이용한 기능성 식품소재의 제조방법에 관한 것으로 특히 현미는 백미에 비해 쌀눈이 붙어 있어 비타민, 무기질, 아미노산, 지방 등의 영양소 등이 풍부하고 발아되는 과정을 통해 감마-아미노락산, 아라비놀실란 등의 생리활성물질들이 활성화되어 인체에 유익하게 된다. 또한 섬유소가 풍부하나 소화가 어렵고 식감이 거칠어 식재료로 사용하기에는 어려움이 있었으나 현미를 발아시키면 발아과정에서 물성적 변화를 일으켜 연화가 되는 동시에 소화난해성 물질인 피틱산이 탈인산효소(脫燐酸酵素)작용으로 소화를 촉진시키는 인과 이노시톨로 변화되고 비타민 B1, B2 등 각종 미량영양소가 증가하고 특히 맥아추출물로 침지하여 일정시간 발효를 시키면 맥아 속에 있는 디아스타제(Diastase)나 인벌타아제(Invertase),아밀라아제(Amylase)에 의해 전분의 일부가 맥아당, 엿당, 과당, 포도당 등으로 분해가 되면서 소화성이 증가하고 단맛이 생기며 특히 묵은 쌀일 경우 냄새가 제거되어 활용성이 증가되는 등의 특징을 갖는 기능성 발아현미를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a functional food material using germinated brown rice, and in particular, brown rice has rice eyes compared to white rice, which is rich in nutrients such as vitamins, minerals, amino acids, fats, and germination through the process of gamma-aminolactic acid, arabin Biologically active substances such as nolan silane are activated to benefit the human body. In addition, it is rich in fiber, but difficult to digest and coarse. It is changed to phosphorus and inositol which promotes digestion, and various micronutrients such as vitamins B1 and B2 increase, and especially when it is immersed in malt extract and fermented for a certain period of time, it is known that diasterase, invertase, amylase ( Amylase) is a part of starch is decomposed into maltose, maltose, fructose, glucose, etc. as the digestibility is increased and sweetness is produced, especially in the case of old rice to remove the odor is removed to produce a functional germinated brown rice It is about how to.

일반적으로 현미를 이용하여 발아현미를 제조하는 방법에 관한 선행 기술은 대한민국 특허공보 등록번호 10-0448505 등에 의한 물에 일정시간 불렸다가 건져내어 일정온도에 두거나 계속하여 물에 침지시켜 일정한 길이로 싹이 나면 건조시킨다. 또한 더러는 침지과정에서 키토산수용액이나 상황버섯추출물 등(공개번호 10-2001-0074615, 공개번호 10-2009-0107119)에 일정 동안 침지시키면서 외부물질들을 침투시키려는 시도들이 소개하고 있으나 크게 효과를 보이지 못하는 것으로 알려져 있다. 또한 발아하는 과정 중에 영양분의 소실을 가져오고 발아과정에서 이취가 발생하여 활용에 제한이 따르는 문제점도 단점으로 지적되고 있다.In general, the prior art of the method of manufacturing germinated brown rice using brown rice is called in water for a certain time according to the Republic of Korea Patent Publication No. 10-0448505 and then pulled out and placed at a constant temperature or continuously immersed in water to sprout After drying. In addition, some attempts to infiltrate foreign substances by immersing in chitosan aqueous solution or situation mushroom extract (Publication No. 10-2001-0074615, Publication No. 10-2009-0107119) for a certain period of time during the dipping process have been introduced. Known. In addition, the problem of bringing nutrients lost during the germination process and odor occurs in the germination process has a limitation in utilization, it is pointed out as a disadvantage.

따라서 본 발명에서 사용하는 2단계의 발아과정 중 후반부에서 맥아추출물을 이용하여 효소반응과 발아과정을 동시에 이루어짐을 특징으로 하는 기술은 종래에는 누구도 시도하지 않은 독특한 기술로 현미를 소재로 하여 발아와 발효과정을 동시에 거치면서 무기질, 생리활성물질 등 미량의 영양소가 증가하고 기능성과 식미가 개선된 기능성 발아현미를 제조함으로 종래의 기술보다 한층 발전된 기능성 쌀 소재를 개발하고자 하였다.Therefore, in the latter part of the germination process used in the present invention, the technology characterized in that the enzyme reaction and the germination process are simultaneously performed using malt extract in the latter part of the germination and fermentation using brown rice as a unique technology that has not been tried in the past. Simultaneously with the process, we have developed a functional rice material that is more advanced than the conventional technology by manufacturing functional germinated brown rice with trace nutrients such as minerals and physiologically active substances and improving functionality and taste.

본 발명은 현미나 특히 재고미를 식품 소재로 활용하기 위하여 창안한 방법으로 기능성이 증가한 발아현미를 밥의 소재로 뿐만 아니라 과자, 빵 및 국수 등의 제조에 활용할 수 있게 하여 쌀의 소비를 증가시킬 수 있도록 하는 기능성 발아현미를 제조하는 방법을 제공함에 있다.The present invention can increase the consumption of rice by using the germinated brown rice with increased functionality in the method of the invention in order to utilize brown rice, especially stock rice as a food material, as well as the production of sweets, bread and noodles To provide a method for producing a functional germinated brown rice.

상기의 목적을 달성하기 위하여 본 발명에 있어서 기능성 현미 소재를 개발하는 방법은 도정한 지 6개월 이내의 현미로써 미완숙 현미가 없도록 색채감별기를 통해 현미를 선별하는 선별단계(S10)와 깨끗이 세척한 현미를 발아탱크에 넣고 8～24시간 침지시켜 발아를 유도하는 전반부 발아단계(S20)와 발아중인 현미가 부패되지 않도록 1일 2～3회씩 배수 및 급수를 반복하는 세척단계(S20)와 맥아추출액을 제조하는 추출액 제조단계(S30)와 현미가 2～10％중량비의 맥아추출물에 의해 3～10시간 당화반응되면서 발아되는 후반부 발아단계(S40)와 발아가 종료된 현미를 깨끗이 세척하는 단계(S50)와 물기를 제거한 후 건조기에서 수분이 10～14％로 되는 건조단계(S60)를 특징으로 하며, 또한 건조된 쌀을 35℃ 이하에서 250～700메시로 분쇄하는 단계(S70)와 쌀가루를 30～80％중량을 혼합하여 교반기에서 교반하면서 10～24시간 숙성하는 숙성단계(S80)를 포함하는 것을 특징으로 한다.In order to achieve the above object, in the present invention, a method of developing a functional brown rice material is a brown rice within 6 months of incubation, and a screening step (S10) of selecting brown rice through a color discriminator so that there is no immature brown rice. Put the brown rice in the germination tank and soak it for 8 to 24 hours to induce germination (S20) and the washing step (S20) and drainage that repeats draining and watering 2-3 times a day so that the germinating brown rice does not decay. The second step germination step (S40) and the step of washing the brown rice after the germination is complete cleansing (S30) and the second germination step (S40) germinated by saccharification reaction for 3 to 10 hours by malt extract of 2 ~ 10% by weight ) And after drying, the drying step (S60) is 10 to 14% of moisture in the dryer, and further, the step of grinding the dried rice to 250 ~ 700 mesh at 35 ℃ or less (S70) and the rice powder 30 While stirring the mixture at 80% by weight of the agitator characterized in that it comprises a fermentation step (S80) that aged 10 to 24 hours.

본 발명은 현미를 2단계를 통해 발아시키면서 특히 맥아추출액에 침지 발아시키는 후반부 발아단계에서는 발아와 동시에 맥아추출액에 포함된 효소들에 의해 소화난해성 물질들이 감소하여 현미이면서도 소화력이 증대되고 인체에 유익한 생리활성물질들이 증가하며 또한 현미가 발아단계에서 생기는 불쾌취가 없어지고 생성된 맥아당, 과당, 포도당 등에 의해 감미도가 있는 쌀 소재를 개발하는 효과가 있다.The present invention, while germinating brown rice through two stages, in particular, in the latter germination stage of immersion in malt extract, germination and digestive substances are reduced by enzymes contained in the malt extract at the same time to increase the digestibility and brown rice, but the physiological benefits to the human body There is an increase in the active substances and also eliminates the unpleasant odor of the brown rice germination stage and has the effect of developing a sweet rice material by the resulting maltose, fructose, glucose.

특히 본 발명의 기술은 재고미 등을 산업용으로 가공하고자할 때 매우 유익한 방법을 제공하게 된다.In particular, the technique of the present invention provides a very advantageous method when processing stocks and the like for industrial use.

또한 본 발명에 따른 발아현미는 과자, 빵 및 국수 등을 제조하는데 밀가루 대용으로 쓸 수 있는 소재로 활용될 수 있다.In addition, germinated brown rice according to the present invention can be used as a material that can be used as a substitute for flour in the manufacture of sweets, bread and noodles.

도 1은 본 발명의 발아현미를 이용한 기능성 쌀을 제조하는 제조공정도의 일예를 나타낸 흐름도이다.1 is a flow chart showing an example of a manufacturing process chart for producing a functional rice using germinated brown rice of the present invention.

이하 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.

본 발명은 현미를 발아시켜 기능성과 감미도가 향상된 현미를 활용하는 식품소재를 제조하는 방법을 제공한다.The present invention provides a method for producing a food material utilizing the brown rice germinated brown rice improved functionality and sweetness.

본 발명은 도정한지 6개월 이내의 현미로써 미완숙 현미가 없도록 색채감별기를 통해 현미를 선별하는 선별단계(S10)와 깨끗이 세척한 현미를 발아조에 넣고 1.5～3배의 지하수를 넣어 8～24시간 침지시켜 발아를 유도하는 전반부 발아단계(S20)와 발아중인 현미가 부패되지 않도록 1일 2～3회씩 배수 및 급수를 반복하는 세척단계(S20)와 맥아를 현미 량의 0.5～5％중량비를 광목천자루에 넣고 지하수를 3～5배량을 가하여 2시간 침지한 후 광목천자루를 짠 추출액에다 3～4회 반복한 액을 모아 2시간 정도 방치하여 앙금을 제거한 맥아추출액 제조단계(S30), 현미가 2～10％중량비의 맥아추출물에 의해 3～10시간 당화반응되면서 발아되는 후반부 발아단계(S40)와 발아가 종료된 현미를 깨끗이 세척하는 단계(S50)와 물기를 제거한 후 건조기에서 35～40℃를 유지하여 8～10시간 건조시켜 수분이 10～14％로 되는 건조단계(S60)와 건조된 쌀을 35℃ 이하에서 250～700메시로 분쇄하는 단계(S70)와 쌀가루를 30～80％중량을 혼합하여 교반기에서 교반하면서 10～24시간 숙성하는 숙성단계(S80)를 포함한다.The present invention puts brown rice in the germination tank for the selection step (S10) and the cleanly washed brown rice in the germination tank so as not to be unripe brown rice as a brown rice within 6 months of incubation and put in a germination tank for 8 to 24 hours The first half germination step (S20) to induce germination by immersion, and the washing step (S20) to repeat draining and watering twice or three times a day so that the germinating brown rice does not decay and 0.5 to 5% by weight of the brown rice amount Put malt extract in a bag and add 3 ~ 5 times of ground water and immerse it for 2 hours, then collect 3 ~ 4 times of the solution and extract it and leave it for about 2 hours to remove the sediment (S30), brown rice 2 The latter germination stage (S40) germinated by saccharification reaction for 3 to 10 hours by malt extract of ～ 10% by weight and the step of washing the brown rice after the germination is finished (S50) and after removing water, 35 ~ 40 ℃ in the dryer Keep Drying step (S60) to dry for 8 to 10 hours to 10 to 14% moisture and grinding the dried rice to 250 to 700 mesh at 35 ℃ or less (S70) and by mixing 30 to 80% by weight of rice flour Aging step (S80) for 10 to 24 hours while stirring in a stirrer is included.

본 발명에 있어 현미를 선별하는 단계(S10)는 쌀눈이 충실하게 붙어 있으며 도정한 기간이 6개월 이내인 것을 색체감별기를 통해 선별된 것을 사용한다.In the present invention, the step of selecting the brown rice (S10) is that the rice eyes are faithfully attached and the selected period is within 6 months using the one selected through the color discriminator.

쌀을 세척하거나 불림을 할 때 사용하는 물은 수돗물보다는 지하수나 정제수를 사용하는 것이 바람직하다.When washing or soaking rice, it is preferable to use ground water or purified water rather than tap water.

이어서 세척된 쌀을 배양조에 넣고 쌀의 중량대비 1.5～3배량의 물을 넣고 30～42℃로 온도를 유지하면서 8～24시간 동안 침지시키 전반부 발아를 유도한다(S20). 이때 발아중인 현미가 부패되지 않도록 1일 2～3회씩 배수 및 급수를 반복하는 세척단계(S20)를 같이 실시한다.Subsequently, put the washed rice into the culture tank and put 1.5 to 3 times the amount of water to the weight of the rice and soak for 8 to 24 hours while maintaining the temperature at 30 ~ 42 ℃ (S20). At this time, so that the germinating brown rice is not spoiled, perform the washing step (S20) to repeat the drainage and water supply two to three times a day.

또한 맥아추출액의 제조방법은 잘 싹이 튼 맥아를 거칠게 분쇄를 하거나 혹은 그대로 현미량의 0.5～5％중량비를 광목천자루에 넣고 물을 3～5배량을 가하여 2시간 침지한 후 광목천자루를 짜서 여액을 모으고, 다시 물을 가하여 3～4회 반복한 액들을 모아 2시간 정도 방치하여 앙금을 제거한 맥아추출액을 제조한다(S40).In addition, the method of preparing the malt extract is roughly crushed sprouted malt, or 0.5 ~ 5% weight ratio of brown rice is added to the mineral moth sack, and 3 to 5 times the water is immersed for 2 hours. Collect the water, add water again, collect the liquids repeated 3-4 times and leave for about 2 hours to prepare a malt extract from the sediment (S40).

이어서 (S40)과정에서 얻어진 맥아추출액을 전 발아단계(S20)가 끝난 현미에 넣고 30～45℃로 유지하면서 3～10시간 당화반응과 후반부 발아단계(S40)를 실시한다. 이때 종결점은 현미의 상태를 보고 판단하는데 현미의 껍질이 부드러워진 느낌이 있으면 종료를 한다.Subsequently, the malt extract obtained in step (S40) is put into the brown rice after the previous germination step (S20) and maintained at 30 to 45 ° C. for 3 to 10 hours to perform the saccharification reaction and the latter germination step (S40). At this time, the end point is judged by looking at the state of brown rice. If the shell of brown rice feels soft, it ends.

이과정에서는 맥아추출액에 있는 디아스타제(Diastase)나 당전화효소제(Invertase), 아밀라아제 등에 의해 전분이 맥아당, 과당, 포도당 등으로 소화되면서 당화과정을 거치게 되어 최종제품에 있어 고미취가 생겨 일반적으로 현미의 발아 시에 발생하는 불쾌취가 없어지게 되는데 이런 현상은 재고미나 수입쌀 등의 보관이 오래된 쌀들의 품질을 향상시켜 식품소재로의 활용가치를 높이게 된다.In this process, starch is digested with malt sugar, fructose and glucose by diaastase, invertase and amylase in malt extract. The unpleasant odor that occurs during germination of brown rice is eliminated. This phenomenon improves the quality of old rice, such as stock or imported rice, which increases the value of being used as a food material.

발아가 종료된 현미는 깨끗이 세척하는 단계(S50)를 거쳐 물기를 제거한 후 건조기에서 35～45℃를 유지하여 8～10시간 건조시켜 수분이 10～14％로 건조(S60)한다.After germination, the brown rice is dried to remove water through the step of washing clean (S50), and then dried at 8 to 10 hours by maintaining 35 to 45 ° C. in a dryer (S60).

이때 너무 높은 온도에서 단시간 건조를 하게 되면 현미가 조각으로 갈라지게 되고 열이 약한 영양소의 감소를 가져오게 됨으로 가급적 온도의 범위를 준수하는 것이 바람직하며 최종적으로는 상온에서의 보관과 가공을 고려하여 수분함량이 10～14％로 하는 것이 좋다.At this time, if drying at a too high temperature for a short time, brown rice is broken into pieces and heat is reduced, so it is desirable to observe the temperature range as much as possible. The content is preferably 10 to 14%.

이어서 상기의 건조단계(S60)를 거친 발아현미는 그대로 취반용이나 산업용으로 활용이 가능하지만 빵, 과자 및 국수 등의 용도로 활용하기 위해서는 가루로 가공을 하여야 하는데 이때 건조된 쌀을 35℃ 이하에서 250～700메시로 분쇄하는 단계(S70)와 발아현미 쌀가루를 30～80％중량을 쌀가루와 혼합하여 교반기에서 교반하면서 10～24시간 숙성하는 숙성단계(S80)를 거쳐 완성한다.Subsequently, the germinated brown rice that has undergone the drying step (S60) can be used for cooking or industrial use as it is, but in order to be used for bread, confectionery, and noodles, it must be processed into powder. Grinding to ~ 700 mesh (S70) and germinated brown rice rice powder 30 to 80% by mixing with rice flour is completed through a aging step (S80) for 10 to 24 hours while stirring in a stirrer.

이와 같은 방법에 의해 제조된 발아현미는 기능성 생리활성물질이 가미되고 현미의 소화난해성이나 불쾌취로 인한 일반의 발아현미의 단점을 극복하여 식사의 취반이나 산업용 또는 쌀가루로 가공 시 과자, 빵 및 국수 등의 제조에 밀가루를 대신하여 활용할 수 있게 되는 것이다.Germinated brown rice prepared by the above method is added with a functional bioactive substance and overcomes the disadvantages of general germinated brown rice due to digestive discomfort or unpleasant odor of brown rice, such as confectionery, bread and noodles when cooked or processed in industrial or rice flour. It will be used instead of flour in manufacturing.

이하, 실시 예에 의하여 본 발명을 더욱 상세히 설명하고자 한다.Hereinafter, the present invention will be described in more detail with reference to Examples.

단, 하기의 실시 예는 본 발명을 예시하기 위한 것일 뿐 본 발명의 내용이 하기 실시 예에 한정되는 것은 아니다.However, the following examples are only for illustrating the present invention, and the content of the present invention is not limited to the following examples.

실시 예1.Example 1.

깨끗이 세척한 현미 50Kg을 200L 크기의 스테인리스 배양조에 미리 35℃로 온도를 유지한 온수 100L에 침수하고 8시간 동안 유지하였다. 1차 배양을 완료 후 배양액을 배수한 후 지하수로 2회 행군 다음 미리 맥아 2Kg을 35℃ 물에 각각 2시간씩 수침하여 3회 추출한 후 추출액을 2시간 방치하여 앙금을 제거한 맥아추출액을 넣고 쌀이 충분하게 잠기도록 하여 12시간 동안 2차 발아시켰다. 2차 발효가 끝난 후에 세척수로 2회 세척한 다음 송풍건조기에서 45℃로 유지한 채 10시간 동안 건조하여 기능성 발아현미를 제조하였다.50Kg of freshly washed brown rice was immersed in 100L of hot water maintained at a temperature of 35 ° C. in a 200L stainless steel culture tank and maintained for 8 hours. After completion of the primary culture, the culture solution was drained and marched twice with ground water, and then, 2 kg of malt were immersed in water at 35 ° C. for 2 hours, extracted three times, and the extract was left for 2 hours to remove the sediment. A second germination was carried out for 12 hours with sufficient immersion. After completion of the second fermentation, washed twice with washing water and then dried for 10 hours while maintaining at 45 ℃ in a blow dryer to produce a functional germinated brown rice.

정부 보유 재고미 및 수입쌀을 가공하여 부가가치를 창출할 수 있어 산업적 활용가치가 매우 크다.The industrial utilization value is very high because it can create added value by processing government stocks and imported rice.

Claims (4)

도정한 지 6개월 이내의 현미로써 미완숙 현미가 없도록 색채감별기를 통해 현미를 선별하는 선별단계(S10)와 깨끗이 세척한 현미를 발아조에 넣고 1.5～3배의 지하수를 넣어 8～24시간 침지시켜 발아를 유도하는 전반부 발아단계(S20)와 발아중인 현미가 부패되지 않도록 1일 2～3회씩 배수 및 급수를 반복하는 세척단계(S20)와 맥아를 현미량의 0.5～5％ 중량비를 광목천자루에 넣고 지하수를 3～5배량을 가하여 2시간 침지한 후 광목천자루를 짠 추출액에다 3～4회 반복한 액을 모아 2시간 정도 방치하여 앙금을 제거한 맥아추출액 제조단계(S30), 현미가 2～10％중량비의 맥아추출물에 의해 3～10시간 당화반응되면서 발아되는 후반부 발아단계(S40)와, 발아가 종료된 현미를 깨끗이 세척하는 단계(S50)와 물기를 제거한 후 건조기에서 35～45℃를 유지하여 8～10시간 건조시켜 수분이 10～14％로 되는 건조단계(S60)로 이루어지는 것을 특징으로 하는 기능성 발아현미의 제조방법.As a brown rice within 6 months of incubation, the screening step (S10) that selects brown rice through a color discriminator so that there is no immature brown rice and cleanly washed brown rice is put in a germination tank and soaked for 8 to 24 hours by adding 1.5 ~ 3 times ground water. Germination stage (S20) to induce germination and washing step (S20) to repeat draining and watering twice or three times a day so that brown rice in germination does not decay and 0.5 to 5% weight ratio of brown rice After immersion for 2 hours by adding 3 ~ 5 times of groundwater, and extracting the solution squeezed with mineral wood sack and collecting it 3 ~ 4 times, and leaving it for about 2 hours to remove the sediment (S30), brown rice 2 ~ 10 The second germination stage (S40) is germinated by saccharification reaction by 3% to 10 hours by the malt extract in percent by weight, the step of washing the brown rice after germination is complete (S50), and the water is removed and then maintained at 35 to 45 ° C in a dryer. 8 to 10 hours Method for producing a functional germinated brown rice, characterized in that it comprises a drying step (S60) is dried to 10 to 14% moisture. 청구항 2항 제 1항에서 현미를 발아조에 넣고 1.5～3배의 지하수를 넣어 8시간 내지 24시간 침지시켜 발아를 유도하는 전반부 발아단계(S20)와 발아중인 현미가 부패되지 않도록 1일 2～3회씩 배수 및 급수를 반복하는 세척단계(S20)와 현미가 2～10％중량비의 맥아추출물에 의해 3～10시간 당화반응되면서 발아되는 후반부 발아단계(S40)를 거치는 2중의 발아 현미의 제조방법.Claim 2 claim 1 in the germination tank and put 1.5 ~ 3 times the ground water immersed for 8 hours to 24 hours so that germination step (S20) to induce germination and germination of brown rice 2 to 3 per day so as not to rot Washing step (S20) to repeat the draining and watering once and the method of producing a double germinated brown rice through the second germination step (S40) germinated by the saccharification reaction for 3 to 10 hours by malt extract of 2 to 10% by weight. 제 1항에 있어서,현미가 2～10％중량비의 맥아추출물에 의해 3～10시간 효소에 의한 당화반응되면서 발아되는 것을 특징으로 하는 당화발아단계(S40).The saccharification germination step (S40) according to claim 1, wherein the brown rice is germinated by a saccharification reaction by enzymes for 3 to 10 hours by malt extract in a 2 to 10% weight ratio. 건조된 쌀을 35℃ 이하에서 250～700메시로 분쇄하는 단계(S70)와 쌀가루를 30～80％중량을 혼합하여 교반기에서 교반하면서 10～24시간 숙성하는 숙성단계(S80)로 이루어짐을 특징으로 하는 기능성 쌀가루의 제조방법.Grinding the dried rice to 250 ~ 700 mesh at 35 ℃ or less (S70) and aged 30-80% of the rice flour mixed with a stirrer for 10 to 24 hours while stirring in a stirrer (S80) characterized in that the Method of producing functional rice flour.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105010958A (en) * 2015-06-30 2015-11-04 广西油情米意农产品有限公司 Five-cereal health-preservation powder capable of relaxing bowels and expelling toxin, and preparation method of five-cereal health-preservation powder
KR20170136131A (en) * 2016-05-31 2017-12-11 김복술 Manufacturing method and apparatus of germination-rice
KR20190072173A (en) * 2017-12-15 2019-06-25 농업회사법인 유한회사 슬지제빵소 Method for preparing the functional mashed adzuki beans using germinated adzuki beans

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105010958A (en) * 2015-06-30 2015-11-04 广西油情米意农产品有限公司 Five-cereal health-preservation powder capable of relaxing bowels and expelling toxin, and preparation method of five-cereal health-preservation powder
KR20170136131A (en) * 2016-05-31 2017-12-11 김복술 Manufacturing method and apparatus of germination-rice
KR20190072173A (en) * 2017-12-15 2019-06-25 농업회사법인 유한회사 슬지제빵소 Method for preparing the functional mashed adzuki beans using germinated adzuki beans

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