KR20230039900A - Method For Producing Functional Kimchi Using Fermented Rice Bran - Google Patents
Method For Producing Functional Kimchi Using Fermented Rice Bran Download PDFInfo
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- KR20230039900A KR20230039900A KR1020210122823A KR20210122823A KR20230039900A KR 20230039900 A KR20230039900 A KR 20230039900A KR 1020210122823 A KR1020210122823 A KR 1020210122823A KR 20210122823 A KR20210122823 A KR 20210122823A KR 20230039900 A KR20230039900 A KR 20230039900A
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- South Korea
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- rice bran
- kimchi
- fermented rice
- washing
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Abstract
Description
본 발명은 발효미강을 이용한 기능성 김치 및 제조방법에 관한 것이다.The present invention relates to functional kimchi and a manufacturing method using fermented rice bran.
김치는 가정이나 요식업소에서 널리 사용되고 있는 우리나라 고유의 대표적인 전통 발효식품 중의 하나로서, 배추나 무우 등의 채소류를 주원료로 하고, 여기에 고춧가루, 마늘, 젓갈 등의 양념을 넣어서 제조하는 것이 일반적이다.Kimchi is one of Korea's unique traditional fermented foods widely used in homes and restaurants.
최근에는 건강지향적인 식품에 관심이 높아지면서 김치의 주재료로 배추나 무우 등의 채소류 외에 인삼, 버섯 등의 다양한 천연소재를 이용한 새로운 형태의 건강 김치들이 개발되고 있는 실정이다.Recently, as interest in health-oriented foods has increased, new types of healthy kimchi using various natural materials such as ginseng and mushrooms in addition to vegetables such as cabbage and radish as the main ingredients of kimchi are being developed.
더불어, 쌀의 부산물인 쌀겨로서 현미를 백미로 도정하는 공정에서 분리되는 고운 속겨인 미강을 이용한 김치가 개발되고 있는데, 일반적으로 미곡종합처리장에서 부산물로 나오는 미강은 단순 포장하여 적재되고 있으며, 주변의 온,습도 조절이 되지 않는 곳에 보관된다. 따라서, 미강내의 유지성분이 산패하게 되어 미강의 품질이 저하된다. 미강은 불포화지방산 비율이 높은 지방을 함유하고 있어 공기 중에 노출되면서 지방산화가 시작되어 품질열화현상이 일어난다. 또한 토양 유래 미생물의 증식도 품질열화에 기여한다. 따라서 미강원료는 생산시점에서 가열처리하여 지방산화에 관여하는 효소를 불활성화 시키고 미생물을 사멸시켜야 한다. In addition, kimchi using rice bran, a by-product of rice, is being developed, which is a fine bran that is separated in the process of milling brown rice into white rice. Rice bran produced as a by-product from the rice processing plant is simply packed and loaded, and is stored in a place where the temperature and humidity are not controlled. Therefore, the oil and fat components in rice bran become rancid, and the quality of rice bran deteriorates. Rice bran contains fat with a high proportion of unsaturated fatty acids, so when exposed to air, fatty acidification begins and quality deterioration occurs. In addition, proliferation of soil-derived microorganisms also contributes to quality deterioration. Therefore, rice bran raw materials should be heated at the point of production to inactivate enzymes involved in fatty acid oxidation and to kill microorganisms.
따라서, 본 발명은 미강의 전처리 조건 및 발효조건을 표준화하여 가바, 감마오리자놀, 섬유질, 칼슘, 철분 등 영양소와 유용성분이 응축되어 있어 발효균으로 발효시킴에 따라 체내 흡수력이 높아지고, 소화가 어려운 고분자들도 발효균의 효소에 의해 저분자로 분해되어 소화, 흡수가 잘 되게 하고, 식물성 섬유가 풍부하게 함유되어 있어 장운동을 촉진시켜 배변활동을 돕고 숙변을 제거하여 변비 예방, 장내의 비피더스균을 증가시켜 장안에 효과적이며 대장암 예방에도 도움이 되며, 단백질, 식이섬유, 비타민, 무기질, 유지, 토코페롤과, 토코트리에놀, 피친산, 세라마이드, 레시틴, 이노시톨, 비타민B1,B6, 비타민E, 각종 미네랄, 나이아신(B3), 콜린, 베타시스테롤, 알파토코페롤, 피틴산, 필수 아미노산인 리신, 올레인산, 리놀바산 등이 풍부하게 함유되어 있어 피부 및 항암, 항산화, 항염증, 항동맥경화, 콜레스테롤 저하, 성장촉진작용, 소화기능 촉진 및 면역강화 작용 등 여러가지 건강 작용을 하는 발효미강을 이용한 기능성 김치 및 제조방법을 제공하고자 한다.Therefore, the present invention standardizes the pretreatment and fermentation conditions of rice bran to condense nutrients and useful components such as GABA, gamma oryzanol, fiber, calcium, and iron. It is broken down into small molecules by enzymes of fermented bacteria for better digestion and absorption, and rich in vegetable fiber, it promotes bowel movement to help bowel movements, removes fecal matter to prevent constipation, and increases bifidobacteria in the intestine to be effective in the intestines. It is also helpful in preventing colon cancer, and contains protein, dietary fiber, vitamins, minerals, fats, tocopherols, tocotrienols, phytic acid, ceramide, lecithin, inositol, vitamins B1, B6, vitamin E, various minerals, niacin (B3), Rich in choline, beta-sisterol, alpha-tocopherol, phytic acid, and essential amino acids such as lysine, oleic acid, and linoleic acid, it has skin and anti-cancer properties, anti-oxidation, anti-inflammatory properties, anti-arteriosclerosis, cholesterol lowering, growth promotion, and digestive functions. It is intended to provide functional kimchi and a manufacturing method using fermented rice bran having various health effects such as and immune enhancing action.
본 발명은 장운동을 촉진시켜 배변활동을 돕고 숙변을 제거하여 변비 예방, 장내의 비피더스균을 증가시켜 장안에 효과적이며 대장암 예방에도 도움이 되며, 피부 및 항암, 항산화, 항염증, 항동맥경화, 콜레스테롤 저하, 성장촉진작용, 소화기능 촉진 및 면역강화 작용 등 여러가지 건강 작용을 하는 미강의 전처리 조건 및 발효조건을 표준화한 건강 작용이 우수한 발효미강을 이용한 기능성 김치 및 제조방법에 관한 것이다.The present invention promotes bowel movement to help bowel movements, removes stool to prevent constipation, increases bifidobacteria in the intestine to be effective in the intestines, and helps to prevent colon cancer, skin and anticancer, antioxidant, anti-inflammatory, anti-arteriosclerosis, It relates to a functional kimchi and a manufacturing method using fermented rice bran with excellent health effects standardized in pretreatment conditions and fermentation conditions of rice bran, which have various health effects such as cholesterol lowering, growth promoting action, digestive function promotion, and immune strengthening action.
상기 과제를 해결하기 위한 발효미강을 이용한 기능성 김치 및 제조방법은 절임배추 69.28중량%, 정제수 10.714중량%, 무 6.4748중량%, 고춧가루 3.5중량%, 마늘 2.45중량%, 찹쌀풀(정제수95중량%, 찹쌀 5중량%) 2.1중량%, 액젓(멸치액젓) 1.61중량%, 백설탕 1.47중량%, 염장새우 1.05중량%, 천일염 0.45중량%, 양파 0.35중량%, 생강 0.1중량%, 잔탄검 0.028중량%, 효소처리스태비아 0.004중량%, 녹차어린잎 0.001중량%, 발효미강액 0.399중량%, 페룰산 0.0192중량%가 포함하는 것을 특징으로 한다.Functional kimchi and manufacturing method using fermented rice bran to solve the above problems are pickled cabbage 69.28% by weight, purified water 10.714% by weight, radish 6.4748% by weight, red pepper powder 3.5% by weight, garlic 2.45% by weight, glutinous rice paste (purified water 95% by weight, Glutinous rice 5% by weight) 2.1% by weight, fish sauce (anchovy sauce) 1.61% by weight, white sugar 1.47% by weight, salted shrimp 1.05% by weight, sea salt 0.45% by weight, onion 0.35% by weight, ginger 0.1% by weight, xanthan gum 0.028% by weight, It is characterized in that it contains 0.004% by weight of enzyme-treated stavia, 0.001% by weight of green tea leaves, 0.399% by weight of fermented rice bran liquid, and 0.0192% by weight of ferulic acid.
염수의 농도는 여름 7중량%, 겨울 13~14중량％, 염수온도 2~25℃인 것을 특징으로 한다. The concentration of salt water is 7% by weight in summer, 13 to 14% by weight in winter, and the salt water temperature is 2 to 25 ° C.
김치의 숙성을 위한 냉장온도는 0℃이고, 숙성시간은 기호에 따라, 초숙은 1~2시간, 중숙은 72~86시간, 완숙은 168시간 동안 숙성시키는 것을 특징으로 한다. The refrigeration temperature for ripening kimchi is 0 ° C, and the aging time is characterized by aging for 1 to 2 hours for early ripening, 72 to 86 hours for medium ripening, and 168 hours for mature ripening.
상기와 같이 제시된 본 발명에 의한 발효미강을 이용한 기능성 김치는 가바, 감마오리자놀, 섬유질, 칼슘, 철분 등 영양소와 유용성분이 응축되어 있어 발효균으로 발효시킴에 따라 체내 흡수력이 높아지고, 소화가 어려운 고분자들도 발효균의 효소에 의해 저분자로 분해되어 소화, 흡수가 잘 되게 하고, 식물성 섬유가 풍부하게 함유되어 있어 장운동을 촉진시켜 배변활동을 돕고 숙변을 제거하여 변비 예방, 장내의 비피더스균을 증가시켜 장안에 효과적이며 대장암 예방에도 도움이 되며, 단백질, 식이섬유, 비타민, 무기질, 유지, 토코페롤과, 토코트리에놀, 피친산, 세라마*드, 레시틴, 이노시톨, 비타민B1,B6, 비타민E, 각종 미네랄, 나이아신(B3), 콜린, 베타시스테롤, 알파토코페롤, 피틴산, 필수 아미노산인 리신, 올레인산, 리놀바산 등이 풍부하게 함유되어 있어 피부 및 항암, 항산화, 항염증, 항동맥경화, 콜레스테롤 저하, 성장촉진작용, 소화기능 촉진 및 면역강화 작용 등 여러가지 건강 작용을 하는 효과가 있다. Functional kimchi using fermented rice bran according to the present invention presented as above is condensed with nutrients and useful ingredients such as GABA, gamma oryzanol, fiber, calcium, iron, etc. It is broken down into small molecules by the enzymes of fermenting bacteria for better digestion and absorption, and rich in vegetable fiber, it promotes bowel movement to help bowel movements, removes stool to prevent constipation, and increases bifidobacteria in the intestine to be effective in the intestines. and helps prevent colon cancer, protein, dietary fiber, vitamins, minerals, fats, tocopherols, tocotrienols, phytic acid, ceramide, lecithin, inositol, vitamins B1, B6, vitamin E, various minerals, niacin ( B3), choline, beta-sisterol, alpha-tocopherol, phytic acid, and essential amino acids such as lysine, oleic acid, and linolba acid are abundant, so they have skin and anti-cancer, antioxidant, anti-inflammatory, anti-arteriosclerosis, cholesterol lowering, growth promoting, It has various health effects such as promoting digestion and strengthening immunity.
도 1은 본 발명의 실시예에 따른 발효미강을 이용한 기능성 김치 및 제조방법을 나타낸 순서도.
도 2는 본 발명의 실시예 1에 따른 발효미강을 이용한 기능성 김치 제품 사진.1 is a flow chart showing a functional kimchi and manufacturing method using fermented rice bran according to an embodiment of the present invention.
2 is a photograph of a functional kimchi product using fermented rice bran according to Example 1 of the present invention.
이하 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시 예를 상세히 설명하기로 한다. 이 과정에서 도면에 도시된 선들의 두께나 구성요소의 크기 등은 설명의 명료성과 편의상 과장되게 도시되어 있을 수 있다. Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings. In this process, the thickness of lines or the size of components shown in the drawings may be exaggerated for clarity and convenience of description.
또한 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서, 이는 사용자, 운용자의 의도 또는 관례에 따라 달라질 수 있다. 그러므로 이러한 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In addition, terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to the intention or custom of a user or operator. Therefore, definitions of these terms will have to be made based on the content throughout this specification.
미강은 정미 시 발생하는 부산물로서 불포화지방산 비율이 높은 지방을 함유하고 있다. 공기 중에 노출되면서 지방산화가 시작되어 품질열화현상이 일어난다. 또한 토양에서 유래되는 미생물의 증식도 미강의 품질열화에 기여한다. 미곡종합처리장에서 부산물로 나오는 미강은 단순 포장하여 적재되고 있으며, 주변의 온도 및 습도 조절이 되지 않는 곳에서 보관된다. 이러한 요인 역시 미강 내의 유지성분이 산패하게 되어 미강의 품질이 저하되는 주요 요인으로, 미강 중의 리파아제(lipase)와 리폭시게네이스(lypoxygenase) 등의 유지산화효소에 의해 발생한다. 따라서 미강 내 지질 산화효소에 의한 품질저하를 억제하기 위해 열처리가 필요하다. 따라서 미강 원료는 생산 시점에서 가열 처리하여 지방 산화에 관여하는 효소를 불활성화시키고 미생물을 사멸시켜야 한다. 미생물이 사멸되는 처리조건이면 효소도 불활성화되므로 가열처리, 즉, 미강 원료를 상압 steam chamber 에서 100℃의 온도로 30, 40, 50, 60분 121℃의 온도로 15, 20, 25, 30분 처리하였을 때, 가열온도와 가열시간에 따라 미생물의 감소는 <표 1>과 같다.Rice bran is a by-product generated during rice milling and contains fat with a high proportion of unsaturated fatty acids. When exposed to the air, fatty acid oxidation begins and quality deterioration occurs. In addition, the proliferation of microorganisms derived from the soil also contributes to the quality deterioration of rice bran. Rice bran produced as a by-product from the rice processing plant is simply packed and loaded, and stored in a place where the ambient temperature and humidity are not controlled. These factors are also a major factor in deteriorating the quality of rice bran due to the rancidity of fats and oils in rice bran, and are caused by oil oxidizing enzymes such as lipase and lipoxygenase in rice bran. Therefore, heat treatment is required to suppress quality deterioration caused by lipid oxidase in rice bran. Therefore, rice bran raw materials should be heated at the time of production to inactivate enzymes involved in fat oxidation and kill microorganisms. Since enzymes are also inactivated under treatment conditions that kill microorganisms, heat treatment, that is, rice bran raw materials are subjected to atmospheric pressure steam chamber at a temperature of 100℃ for 30, 40, 50, 60 minutes and at a temperature of 121℃ for 15, 20, 25, 30 minutes When treated, the reduction of microorganisms according to the heating temperature and heating time is shown in <Table 1>.
여기서, 미강을 121℃에서 25분, 100℃에서 1시간 처리할 때 효소 불활성화와 오염 미생물 제거를 동시에 달성할 수 있다.Here, when rice bran is treated at 121° C. for 25 minutes and 100° C. for 1 hour, enzyme inactivation and contaminant microorganism removal can be simultaneously achieved.
이와 같은 결과를 기준으로 미강 품질 안정화를 위한 전처리 chamber를 설계할 수 있으며, 실험 조건에서 적정 열처리 시간은 안전 여유(safety margin)를 감안하여 100℃ 처리 시 70분, 121℃ 처리 시 25분이 적정하다.Based on these results, it is possible to design a pretreatment chamber for rice bran quality stabilization, and the appropriate heat treatment time under experimental conditions is 70 minutes for 100℃ treatment and 25 minutes for 121℃ treatment in consideration of the safety margin. .
전처리 후 미강을 발효시키는데, 최적의 미강 발효온도는 35℃로 미강배지를 12시간동안 발효 후 김치 양념에 사용한다.After pretreatment, rice bran is fermented. The optimum rice bran fermentation temperature is 35℃, and the rice bran medium is fermented for 12 hours and then used for kimchi seasoning.
김치를 담기 위하여 먼저, 정제염과 천일염으로 염수를 제조하는 단계(S10)를 수행한다.In order to contain kimchi, first, a step (S10) of preparing brine with refined salt and sun salt is performed.
배추를 1/2포기로 절단한 후 전처리 및 선별하여 상기 염수에 절인 후 세척하여 1/4포기로 소분으로 절단하고 탈수하여 냉장고에 보관하는 단계(S20)를 수행한다.After cutting the cabbage into 1/2 pieces, pre-processing and sorting, soaking in the brine, washing, cutting into 1/4 pieces, dehydrating, and storing in a refrigerator (S20).
이 때, 염수의 농도는 여름 7중량%, 겨울 13~14중량％, 염수온도 2~25℃, 냉장온도는 6℃, 절임시간 15시간이다.At this time, the concentration of brine is 7% by weight in summer, 13 to 14% by weight in winter, the brine temperature is 2 to 25 ° C, the refrigeration temperature is 6 ° C, and the pickling time is 15 hours.
찹쌀을 계량하여 세척하고 가열 후 냉각하는 단계(S30)를 수행한다.The step of measuring and washing the glutinous rice and heating and then cooling (S30) is performed.
이 때 찹쌀의 양은 200kg 이하, 가열 온도는 75~85℃이고, 가열시간은 20분이다.At this time, the amount of glutinous rice is 200 kg or less, the heating temperature is 75 ~ 85 ℃, and the heating time is 20 minutes.
무, 파, 양파, 생강, 고구마를 전처리 및 선별하여 세척하고 절단 및 분쇄하는 단계(S40)를 수행한다.Radish, green onion, onion, ginger, and sweet potato are pretreated, sorted, washed, cut, and crushed (S40).
이 때 물 200L에 상기 재료들을 20L분량으로 1분 이상 세척한다.At this time, the above materials are washed in 200L of water for more than 1 minute in 20L amount.
잔탄검, 효소처리스태비아, 녹차어린잎, 고춧가루, 발효미강액, 페룰산을 전처리하고 선별하여 분쇄하는 단계(S50)를 수행한다.Xanthan gum, enzyme-treated stavia, green tea young leaves, red pepper powder, fermented rice bran liquid, and ferulic acid are pretreated, and a step of screening and pulverizing (S50) is performed.
상기 냉각된 찹쌀, 분쇄된 무, 양파, 생강, 마늘, 분쇄된 잔탄검, 효소처리스태비아, 녹차어린잎, 고춧가루, 발효미강액, 페룰산을 각각 계량하여 배합하고 냉장고에 숙성하는 단계(S60)를 수행한다.The cooled glutinous rice, crushed radish, onion, ginger, garlic, crushed xanthan gum, enzyme-treated stavia, young green tea leaves, red pepper powder, fermented rice bran liquid, and ferulic acid were weighed and blended, and aged in a refrigerator (S60 ) is performed.
이 때, 냉장고 온도는 1℃이고, 숙성 시간은 15시간이다.At this time, the refrigerator temperature is 1 ° C, and the aging time is 15 hours.
상기 절여진 배추 속에 상기 숙성이 끝난 각종 양념을 속넣기와 버무리기를 하는 단계(S70)를 수행한다.A step (S70) of stuffing and blending the various seasonings that have been aged into the pickled cabbage is performed.
다음으로, 버무려진 김치 속을 금속검출하는 단계(S80)를 수행한다.Next, a step of detecting metal in the mixed kimchi (S80) is performed.
이하 무게 단위별로 계량하고 내포장 및 외포장(PP)을 하여 숙성보관하는 단계(S90)를 수행한다.Hereinafter, a step (S90) of weighing by weight unit and aging and storing by inner packaging and outer packaging (PP) is performed.
특히, 이 때의 냉장온도는 0℃이고, 숙성시간은 기호에 따라, 초숙은 1~2시간, 중숙은 72~86시간, 완숙은 168시간 동안 숙성을 하여 김치의 색감, 감칠맛, 아삭한 맛 등을 살려 누구나 좋아하는 김치 맛을 내게 하고, 장운동을 촉진시켜 배변활동을 돕고 숙변을 제거하여 변비 예방, 장내의 비피더스균을 증가시켜 장안에 효과적이며 대장암 예방에도 도움이 되며, 피부 및 항암, 항산화, 항염증, 항동맥경화, 콜레스테롤 저하, 성장촉진작용, 소화기능 촉진 및 면역강화 작용 등 여러가지 건강 작용을 하는 미강의 전처리 조건 및 발효조건을 표준화한 건강 작용이 우수한 김치가 되는 것이다.In particular, at this time, the refrigeration temperature is 0℃, and the maturation time is 1 to 2 hours for early ripening, 72 to 86 hours for medium ripening, and 168 hours for full ripening, depending on the taste. It makes kimchi taste everyone likes by making use of it, promotes bowel movement to help bowel movements, removes stool to prevent constipation, increases bifidobacteria in the intestine to be effective for the intestines, and helps prevent colon cancer, skin and anti-cancer, antioxidant , anti-inflammation, anti-arteriosclerosis, cholesterol lowering, growth promotion, digestive function promotion, and immunity-enhancing action.
상기에서는 본 발명의 바람직한 실시 예를 참조하여 설명하였지만, 해당 기술 분야의 숙련된 당업자는 하기의 특허 청구의 범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.Although the above has been described with reference to preferred embodiments of the present invention, those skilled in the art will variously modify and change the present invention within the scope not departing from the spirit and scope of the present invention described in the claims below. You will understand that it can be done.
Claims (4)
배추를 1/2포기로 절단한 후 전처리 및 선별하여 상기 염수에 절인 후 세척하여 1/4포기로 소분으로 절단하고 탈수하여 냉장고에 보관하는 단계;
찹쌀을 계량하여 세척하고 가열 후 냉각하는 단계;
무, 파, 양파, 생강, 고구마를 전처리 및 선별하여 세척하고, 절단 및 분쇄하는 단계;
잔탄검, 효소처리스태비아, 녹차어린잎, 고춧가루, 발효미강액, 페룰산을 전처리하고 선별하여 분쇄하는 단계;
상기 냉각된 찹쌀, 상기 분쇄된 무, 양파, 생강, 마늘, 상기 분쇄된 잔탄검, 효소처리스태비아, 녹차어린잎, 고춧가루, 발효미강액, 페룰산을 각각 계량하여 배합하고 냉장고에 숙성하는 단계;
상기 절여진 배추 속에 상기 숙성이 끝난 각종 양념을 속넣기와 버무리기를 하는 단계;
상기 버무려진 김치 속을 금속검출하는 단계;
상기 금속검출을 마친 김치를 무게 단위별로 계량하고 내포장 및 외포장(PP)을 하여 숙성보관하는 단계;를 포함하는 것을 특징으로 하는 발효미강을 이용한 기능성 김치 제조방법 Preparing brine with refined salt and sea salt;
After cutting the cabbage into 1/2 pieces, pre-processing and sorting, soaking in the brine, washing, cutting into 1/4 pieces, dehydrating and storing in a refrigerator;
Measuring and washing glutinous rice and cooling after heating;
Pre-processing and sorting radish, green onion, onion, ginger, and sweet potato, washing, cutting, and grinding;
Pre-treating xanthan gum, enzyme-treated stavia, green tea young leaves, red pepper powder, fermented rice bran liquid, and ferulic acid, and screening and pulverizing;
The cooled glutinous rice, the pulverized radish, onion, ginger, garlic, the pulverized xanthan gum, enzyme-treated stavia, green tea young leaves, red pepper powder, fermented rice bran liquid, and ferulic acid were weighed and blended, and aged in a refrigerator. ;
Stuffing and tossing the aged various seasonings into the pickled cabbage;
detecting metal inside the mixed kimchi;
Functional kimchi manufacturing method using fermented rice bran comprising the step of weighing the kimchi after the metal detection by weight unit and storing it in inner packaging and outer packaging (PP) for aging.
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| KR101426501B1 (en) | 2012-10-11 | 2014-08-05 | 주식회사 한농로하스 | Fermentational Composition Comprising Portulaca Oleracea L. and Rice Bran and the Method of Manufacturing thereof |
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| KR101426501B1 (en) | 2012-10-11 | 2014-08-05 | 주식회사 한농로하스 | Fermentational Composition Comprising Portulaca Oleracea L. and Rice Bran and the Method of Manufacturing thereof |
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