KR101322356B1 - Method for Producing Mixed Cereal Fermented Drinks Using Rice Starters and Mixed Cereal Fermented Drinks Produced by the Same - Google Patents

Abstract

Provided is a method of preparing a grain fermented beverage. The method of producing a grain fermented beverage includes (a) adding water to the crushed grains to prepare porridge, and (b) mixing rice fermenter with the porridge to ferment the porridge to obtain fermented products. The grain fermented beverage is not only excellent in flavor, but also excellent in antioxidant whitening, blood pressure control and thrombolytic effect.

Description

Method for Producing Mixed Cereal Fermented Drinks Using Rice Starters and Mixed Cereal Fermented Drinks Produced by the Same}

The present invention relates to a method for preparing a fermented beverage of grains using a rice fermenter and a grain fermented beverage prepared by the method.

Due to the aging of the population, the inflow of Western dietary patterns, and the change in lifestyle, the consumption of grain was reduced to 212,000 ha in 2008 and the production volume was about 250,000 tons. 58% of production and 51% of the trend is decreasing. Grains are mostly used for mixed use and lack of response to demand spread due to small-scale cultivation. On the other hand, the world's grain cultivation area has been decreasing, but it has been increasing or maintained at the same level due to the increase in production, which is quite different from Korea.

However, as the obesity population has increased in Korea and abroad over the past two decades, as interest in health has increased, interest in the health promotion of the biologically active substances in foods consumed daily and the preventive effects of chronic diseases have increased. Research is actively underway. In particular, it has been found that adult diseases (obesity, heart disease, etc.), which are known to be closely related to food intake, can be prevented by proper food intake, and development of active substances and food materials to suppress and prevent cardiovascular disease rather than to develop therapeutics. Rather, they are perceived to be effective, increasing their interest in them. In addition, various changes are appearing in the consumer's choice of food, and as the diet is widely used, semi-processed mixed grains are commercialized, and consumer preference for grains is increasing.

Therefore, in order to further increase the consumption of cereals, research on processed products that can meet consumer demand is required. In particular, the development of agri-food prototypes for the use of grains to activate the grain industry in accordance with the development of processing technology of grains produces enzymes such as amylase, a microorganism for brewing, and the development of functional products using grain fermentation agents capable of starch glycosylation increases the value of grains. It is expected to make a significant contribution to increasing farmers' income by increasing the consumption of cereals and grains.

Sikhye, a traditional rice drink, has been dismissed by consumers since it reached its maximum sales in 1995, due to excessive use of sugar water and quality deterioration to reduce manufacturing costs. Some methods, such as enzyme treatment, have been suggested to improve the quality of Sikhye, but its effectiveness has not been shown so far. The microorganisms for brewing can produce various enzymes other than amylase, so that they can be starch saccharified, have high organic acid-producing ability and abundant fragrance, and have sufficient potential for industrialization. In addition, the grain has a variety of functionalities, there is a possibility that the raw material of the health-promoting beverage that meets the needs of consumers. In particular, food development using rice and grains is not only able to expand the consumption of surplus agricultural products, but also is a technology with high demand on agricultural sites. In general, Sikhye refers to the addition of acidity to the sugars prepared using malt, Sikhye currently being sold commercially falls within the range of gamju without added acidity. Since Sikhye uses malt as a glycosylation source, β-amylase is the major glycosylating enzyme. For this reason, maltose (sweetness 60), which is a disaccharide, is a main free sugar having a composition. It is generally low in sweetness to add sweeteners such as sugar, and has a low flavor due to low organic acid generating ability.

In order to overcome these disadvantages, a method of adding an enzyme has been developed, but the enzyme can increase the sweetness by simply increasing the glycosylation efficiency, but the marketability is rather low because there is no improvement in flavor.

In particular, the various functionalities of grains have recently been revealed, and the market potential of grains has increased with the desire of modern people to pursue LOHAS (Lifestyle Of Health And Sustainability), but to date, there are not many processed foods using grains, There is no attempt to improve flavor and functionality through fermentation.

Korean Patent Publication No. 2008-0090429 discloses a germination grain processing method, malt products, malt fermentation drink and food, and Korean Patent Registration No. 0572730 discloses a method for producing plum and grain fermentation drink, but the patent document is simply It is just using the glycosylation enzyme contained in malt. However, the above cited reference and the present invention differ in that the rice fermentation agent of the present invention not only increases the saccharification efficiency but also provides an excellent flavor even without adding a separate food additive due to the influence of organic acids generated during fermentation. Is present.

The present invention provides a method for producing a grain fermented beverage using a rice fermenter.

The present invention provides a grain fermented beverage prepared by the above method.

The present invention provides a method for producing a grain fermented beverage using a rice fermenter and a grain fermented beverage produced by the method. The present inventors prepared a fermented beverage using cereal grains in the process of earnest research efforts to produce a grain fermented beverage using a conventional traditional rice fermenter (rice malt), without the additives, excellent flavor and rich grain fermented beverage The present invention has been completed by discovering that it can be produced.

Aspergillus oryzae in the present specification is a kind of fungus used in the fermentation process of liquor, miso, vinegar, etc. In this specification, the rice inoculum was prepared by inoculating the strain in rice.

Aspergillus kawachii as used herein is a kind of fungus used in the fermentation process of liquor, miso, etc. In the present specification, the strain was inoculated into rice to prepare rice white soup. Rice white soup has a sour taste, and when used in small amounts in the rice yellow soup can increase the flavor of the glycated product.

Method for producing a grain fermented beverage according to embodiments of the present invention, (a) adding water to the milled grains to prepare porridge; And (b) mixing the rice fermentation agent with the porridge to ferment the porridge to obtain a fermented product.

Step 1: porridge manufacturing step

In order to prepare the porridge of step (a), the grains are first washed and pulverized, then boiled to prepare porridge, and then cooled to 30-50 ° C. to be used.

According to a preferred embodiment of the present invention, the grains preferably use a mixture of crude, sorghum, millet, yulmu and the grains, and when the grain mixture is used, the kind of grains to be mixed mixes crude, sorghum and millet It is most preferable to use, and the mixing ratio is most preferably used for each grain in a ratio of 1: 1: 1.

Stage 2: Fermentation stage

In the fermentation step of the present invention, a rice fermentation agent is used, in order to prepare the rice fermenter, first immerse the rice for 30 minutes to 4 hours, drain the water for 30 minutes to 4 hours, and then increase the steam for 30 minutes to 1 hour. Cool down to 30-50 ° C. After the addition of Aspergillus duck (Aspergillus oryzae) and Aspergillus kawachii to the cooled rice, and then incubated at 36-40 ℃ while performing the first flip after 16-17 hours, the first flip After 4-6 hours, the second inversion is carried out, and after 20-22 hours, they are departed, dried at 40-60 ° C. for 20-28 hours, and ground to prepare a rice fermentation agent.

According to a preferred embodiment of the present invention, the rice fermentation agent is prepared by culturing the Aspergillus kawachii in rice yellow soup and rice prepared by culturing the Aspergillus orihae in rice Rice white soup is mixed and used, the mixing ratio of the rice yellow soup and rice white soup is very important because it can add a sour taste by mixing the rice white soup. Preferably it is used by mixing 90-99 parts by weight of rice yellow soup and 1-10 parts by weight of rice white soup, more preferably by using 95-99 parts by weight of rice yellow soup and 1-5 parts by weight of rice white soup, even more preferably Preferably it is used by mixing the rice sulfur soup 97-99 parts by weight and rice white soup 1-3 parts by weight, and most preferably used in a mixture described in the following Table 1.

After the fermentation process is carried out, according to a preferred embodiment of the present invention, the fermentation temperature is preferably 50-85 ℃, more preferably 55-70 ℃, most preferably 60 ℃ in the fermentation process .

According to a preferred embodiment of the present invention, the fermentation time in the fermentation process is preferably 1-30 hours, more preferably 5-10 hours, most preferably 6 hours.

Step 3: Homogenization  And sterilization steps

According to a preferred embodiment of the present invention, the present invention may further comprise the step of homogenizing and sterilizing the fermentate of step (b).

The fermentation is homogenized using a blender and then sterilized at 100-130 ° C. for 20-40 minutes.

According to another aspect of the present invention, the present invention provides a fermented beverage containing the following characteristics: (a) amount of organic acid: 300-450 mg / 100g; (b) free sugar content: 7-22%; And (c) polyphenol content: 45-55 mg gallic acid / 100 mL.

In addition, according to a preferred embodiment of the present invention, the grain fermented beverage exhibits 2-96% tyrosinase inhibitory activity and 53-59% ACE inhibitory activity, which is excellent in antioxidant, whitening and blood pressure control effects.

Since the details related to the method of manufacturing the grain fermented beverage are related to the method of manufacturing the grain fermented beverage described above, the descriptions common to those described above are omitted for the sake of excessive complexity of the present specification.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a method for producing a grain fermented beverage comprising the following steps: (iii) adding porridge to water to prepare the gruel; And (ii) mixing the fermented rice with the rice fermenter prepared in step (iii) to obtain fermented product.

(b) The grain fermented beverage of the present invention is not only excellent in flavor, but also excellent in antioxidant whitening, blood pressure control and thrombolytic effect.

Figure 1 shows a fermentation drink manufacturing process using the grains.
Figure 2 shows the state of the fermented beverage prototype prepared using grains (raw grain).
Figure 3 shows the appearance of the prepared mixed premix.
Figure 4 shows a process for producing a fermented beverage using more detailed grain powder.
Figure 5 shows the thrombolytic activity of the grain fermented beverage.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Example

Example 1 Experimental Materials

White rice (Nonghyup), Cheongchajo (Seochungju Nonghyup), Susu (Sinlim Nonghyup), Buckwheat (Bongpyeong Nonghyup), and Yulmu (Nonghyup) used in the experiment were purchased and used domestically.

Experimental Example

Experimental Example  1 Ingredient Analysis

Acidity measurement

Add 20 mL of distilled water to 20 g of mixed fermented beverage and leach it for 3 hours at room temperature. Take 10 mL of the filtrate, place it in a 100 mL Erlenmeyer flask, add 3-4 drops of the mixing indicator, and titrate with 0.1 N NaOH solution. N NaOH amount was taken as the acidity.

Amino acidity measurement

100 mL of distilled water was added to 20 g of the fermented beverage, and 10 mL of the leached filtrate was leached at room temperature for 3 hours in a 100 mL Erlenmeyer flask, followed by 2-3 drops of phenolphthalein indicator, and neutralized with 0.1 N NaOH until it became pink. 5 mL of neutral formalin solution was added, and titrated with 0.1 N NaOH. The amount of 0.1 N NaOH solution consumed was determined as amino acid.

General ingredient measurement

Reducing sugar analysis was carried out in accordance with the conventional method (AOAC, 1955), the sugar content was used for the refractive sugar meter (Atago, JP) and the chromaticity was CM3500d (Minolta Co., Japan) using Hunter's L (lightness), a ( redness) and b (yellowness).

Organic Acid and Free Sugar Measurement

Each fermentation broth was centrifuged (4 ° C., 10,000 × g, 30 min) and the top layer was taken and passed through a HLB Sep-pak cartridge (Waters Co., USA) and analyzed using HPLC. HPLC was used with Shimadzu (Japan) LC-20 series consisting of pump, autoinjector, column oven and PDA. Aminex HPX-87H (3007.8 mm, Bio-rad Co., USA) was used as an organic acid analysis column, and 4 mM sulfuric acid was used as a mobile phase and separated at 35 ° C. at a flow rate of 0.6 mL / min and detected at 210 nm. Free sugar was analyzed by H ₂ O under mobile conditions of 0.6 mL / min, 85 ° C. using an Aminex HPX-87C (3007.8 mm, Bio-rad Co., USA) column, and detected using an RI detector. All samples were filtered with 0.45 μm membrane filter and 20 μl injected before analysis.

Free amino acids  Measure

10 g of 70% ethanol was added to 1 g of the sample, homogenized with a homogenizer, and the mixture was heated with shaking at 80 ° C. for 15 minutes. After filtration using filter paper (No. 2), 70% ethanol was added again to the remaining residues twice, and the mixture was heated and filtered. All the supernatants were combined and concentrated under reduced pressure at a temperature of less than 45 ℃ to remove ethanol. 2 mL of ethyl acetate was added thereto, followed by centrifugation (4 ° C., 3,000 rpm, 15 min) to recover the water layer, and concentrated under reduced pressure at a temperature below 45 ° C. The concentrate was dissolved in pH 2.2 sodium citrate buffer, filtered through a 0.2 μm membrane filter (Milliproe Co., Ireland) and analyzed using an amino acid analysis system (L-8900, Shimadzu Co., J Memu). It was.

Experimental Example  2 sensory test

The fermentation broth was carried out by 10 sensory evaluation personnel, and the 7-point method was used for overall preference including color, aroma, and taste.

Example  2. Rice fermenter  Manufacturing method of fermented beverages prepared by using

2-1 to implementation. Preparation of Rice Fermenter (rice malt)

After washing 5 kg of clean rice (white rice) cleanly, it was immersed in water for 3 hours and then drained for 2 hours, and steam was further added for 40 minutes from the steaming season to start steaming rice. Then, the mixture was cooled to 40 ° C. using a cooler, and finally inoculated with 0.2% (w / w) of A. oryzae, A. Kawachii, and incubated in an imperial season (Mini 15, Yaegaki Co., Japan). At this time, the first trimming was performed 16 hours after the start of the culture, and after 5 hours, the second trimming was performed and the animals were departed at the culture time of 42 hours. The fermented products (rice yellow soup (A. oryzae inoculation), rice white soup (A. Kawachii inoculation)) were dried at 50 ° C. for 24 hours and then used in refrigerated storage.

Example  2-1. Preparation of Grain Flour

After washing 5 kg of each grain clean, it was soaked in water (crude, millet: 30 minutes, buckwheat: 1 hour, sorghum: 1 hour 30 minutes), and then drained for 1 hour, pulverized, and stored for freezing.

Example  2-2. Manufacturing Process and Condition of Grain Fermented Beverage

As the grains, crude, sorghum, buckwheat, millet, and yulmu were used. The process of preparing fermented beverages using the grains (raw grains) is shown in FIG. The soaking and draining times of the grains were treated in the same manner as the conditions for producing the rice fermenter. It was difficult to manufacture. Rice fermenter was used to grind for ease of enzyme dissolution and texture improvement, and rice baekchi (A. kawachii) was added to add sour taste. Multigrain fermented beverages were prepared in yogurt type, which is 2.6 times the amount of raw material, and rich type, which is 2.4 times the amount of water. However, as a result of preliminary experiments, Yulmu was sensually inferior in quality and was excluded from subsequent tests.

Preparation Conditions of Fermented Beverages Using Grains division Grain Fermentation Water (mL) Remarks Rice yellow soup (g) Rice white soup (g) Kinds Addition amount (g) Demand porn
Shape article 84 97.6 2.4 480 Hydrogen amount:
2.6 times of raw material Sorghum 84 87.6 2.4 480 millet 84 97.6 2.4 480 Agriculture
after
brother article 120 77.6 2.4 480 Hydrogen quantity:
2.4 times of raw material Sorghum 120 77.6 2.4 480 millet 120 77.6 2.4 480 mix 120 77.6 2.4 480

* Mix: buckwheat 84g + crude 12g + sorghum 12g + millet 12g

Experimental Example  1. Grains ( Raw song Quality Characteristics of Fermented Beverage Using

In physicochemical properties (Table 2), pH was 5.6-5.9, and showed similar tendency regardless of types of grains and beverages, but acidity was found in yogurt type (1.6)> sorghum (1.2)> millet (1.0). The rich form was affected by crude (1.7), sorghum (1.2), millet (0.9), and mixed 1.6. Amino acidity was slightly different depending on the type of cereal, but crude (yogurt type: 3.1, thick type: 2.8) and mixed type (3.9) were relatively high. Yoghurt-type reducing sugars were crude (24.8%)> millet (24%)> sorghum (21.7%), and the rich type was crude (26.4%)> mixed (24.5%)> millet (23.6%)> sorghum (23%) It seems to be influenced a lot by kind of grain in order. The chromaticity of individual grains was not affected by color change, and the color value was increased as b value was slightly higher in thicker form than yogur type. In case of viscosity, buckwheat starch was mixed in buckwheat-treated mixture. It is expected to be able to be grafted in a form that has a similar viscosity to red bean porridge.

Quality Characteristics of Fermented Beverages Using Grain Flour division Grain
Kinds pH proper
Acidity ^{One )} Amino
Acidity ^{One )} Sugar content
( ° Bx ) Reducing sugar
(%) Color Viscosity
( cP ) L a b Demand porn
Shape article 5.7 1.6 3.1 24.2 24.8 88.28 -0.95 23.28 222 Sorghum 5.7 1.2 2.4 22.0 21.7 89.95 -0.47 18.37 357 millet 5.8 1.0 2.7 23.3 24.0 90.28 -0.72 18.19 166 Thick article 5.7 1.7 2.8 25.0 26.4 88.59 -0.75 28.54 340 Sorghum 5.6 1.2 2.1 22.6 23.0 89.95 -0.4 21.42 244 millet 5.7 0.9 2.2 24.2 23.6 90.28 -0.98 19.43 214 mix 5.9 1.6 3.9 25.8 24.5 85.99 -0.49 27.58 3,940

1) 0.1N NaOH ml water / 10ml (Liquor analysis regulations, '09)

Experimental Example  2. Grains ( Raw song Acid Content of Fermented Beverage Using

The total amount of organic acid by grains (Table 3) was crude (412.46 mg%)> sorghum (354.07)> millet (347.77) for yogurt type, and rich type was crude (691.63 mg%)> sorghum (592.59)> millet (453.11). ), Mixed (179.19 mg%) showed very similarity to acidity, and it seemed to be affected by the type of grains. Succinic acid, malic acid, citric acid, and propionic acid were investigated as the main organic acids in beverages, and lactic acid, acetic acid, and butyric acid were not detected because there was no propagation of kojic acid, lactic acid bacteria, acetic acid bacteria, etc., which resulted in reduction of functional components.

Organic Acid Contents of Fermented Beverages Using Mixed Grains division Amount of organic acid (mg%) Yogurt type
Thick article Sorghum millet article Sorghum millet mix oxalic 2.65 3.25 1.55 9.32 6.39 2.79 7.24 citric 15.56 20.03 12.07 22.79 31.48 19.08 26.65 tartaric nd nd nd nd nd 2.12 nd malic 30.92 48.36 31.04 53.37 62.51 43.74 57.64 succinic 341.24 259.46 275.34 570.63 448.14 350.69 43.81 lactic nd nd nd nd nd nd nd furmaric 0.50 0.60 0.45 0.78 0.80 0.87 0.77 formic 8.23 13.28 13.49 11.86 28.51 11.03 17.85 acetic nd nd nd nd nd nd nd 프로필 13.36 9.09 13.83 22.88 14.76 22.79 25.23 isobutyric nd nd nd nd nd nd nd kojic nd nd nd nd nd nd nd Sum 412.46 354.07 347.77 691.63 592.59 453.11 179.19

Experimental Example  3. Grains Raw song Free sugar content of fermented beverage using

In the case of free sugar, there were some differences according to the types of grains (Table 4). This may be due to a substance having a reducing power other than sugar. Major free sugars are mannitol and maltose. Mannitol is considered to be derived from bacteria. Natural fermentation products.

Free Sugar Content of Fermented Beverages Using Mixed Grains division % Of free sugar Yogurt type Thick article Sorghum millet
article Sorghum millet mix Mannitol 8.68 7.73 8.81 16.48 16.15 16.25 16.72 Glycerol 0.1 0.32 0.21 0.14 0.11 0.13 n.d. Glucose nd nd nd nd nd nd nd Sucrose nd nd nd nd nd nd nd Maltose 1.39 1.35 1.66 2.64 2.53 2.51 2.37 Fructose nd nd nd 0.09 nd nd nd Sum 10.17 9.40 10.68 19.35 18.79 18.89 19.09

Experimental Example  4. Grains Raw song Sensory Evaluation of Fermented Beverages Using

Sensually, both yoghurt type and rich type were excellent, and fermented beverage prepared with millet showed the highest preference (Table 5). Grain fermented beverage is a natural fermented product that does not add sugar. The yogurt type has a sugar content of 10% and the rich type 20%. Therefore, fermented beverages using grain (raw grain) can be easily made in farms and industries. It is also excellent and seems to have great potential for industrialization.

Sensory Evaluation of Fermented Beverages Prepared from Mixed Grains division Sensory Evaluation Score (1-7) color incense Sweetness Texture Overall preference Demand porn
Shape article 5.5 4.9 5.8 5.9 5.7 Sorghum 5.8 5.1 6.0 6.2 5.9 millet 6.2 5.2 6.1 6.1 6.1 Thick article 5.1 4.2 5.5 5.8 5.3 Sorghum 5.4 4.8 5.3 6.0 5.5 millet 5.7 5.3 5.6 5.9 5.9 mix 4.8 4.1 5.1 5.8 5.1

Manufacturing example  : Grain fermentation Formulation ( Grain fermentation  Various availability)

In order to secure commercial popularity and to be easily manufactured in homes and farms, the premix type was considered as an object of consideration, and the product was manufactured.

Manufacturing example  One. Premix  Manufacture process

Pre-treatment is the same as the preparation of fermented beverages using grains (raw grains). After washing 5 kg of grains cleanly, they are immersed in water, and then drained for 1 hour, and steam is added for 40 minutes after the steam starts rising from the steamer. Kodu rice was prepared. Then, it was cooled using a cooler, dried at 50 ° C. for 24 hours, pulverized and used by storing frozen. The premix is mixed with grains of crushed wheat (84 g + crude 12 g + sorghum 12 g + millet 12 g) and ground rice fermenter (77.6 g rice yellow rice + 2.4 g rice white rice) and 400 ml of water per 200 g of the premix. Fermented beverages were prepared when saccharified.

Effect 1. Functionality of Multigrain Fermented Beverage

Effect 1-1. Polyphenol content, antioxidant, whitening, blood pressure control effect

Polyphenol content, antioxidant, whitening, blood pressure control effect Fermented Beverage Polyphenol content
(mg gallic acid / 100mL) Electron donating ability
(%, Antioxidant) Inhibitory Activity (%) Tyrosinase
(Whitening) ACE
(Blood pressure control) article 50.9 25.99 94.05 54.9 Sorghum 48.6 30.89 93.73 58.3 mix 52.7 40.98 95.20 58.2

* Rice malt is effective in removing blemishes by secreting kojic acid in addition to tyrosinase inhibitory activity.

Effect 1-2. Thrombolytic effect

Thrombolytic effect Fermented Beverage Thrombolytic activity
(Plasmin U / 40μL) article 0.19 mix 0.27

Claims (10)

(a) adding water to the milled grains to prepare porridge; And
(b) mixing the fermented rice with the rice fermentation agent prepared in step (a) and then fermenting to obtain a fermentation product,
The grains of step (a) is a mixed grain consisting of buckwheat, crude, sorghum and millet,
The rice fermentation agent of step (b) is 95-99 parts by weight of rice yellow soup prepared by culturing Aspergillus duckwood ( Aspergillus oryzae ) in the rice treated with immersion and steam and Aspergillus in rice treated with immersion and steam 1-5 parts by weight of rice white soup prepared by culturing Kawachi ( Aspergillus kawachii ) and dried and ground;
Mixed fermentation containing propionic acid as organic acid, free sugar content of 19.09-22% by weight, polyphenol content of 52.7-55 mg gallic acid / 100mL, 95.20-96% tyrosinase inhibitory activity and 58.2-59% ACE inhibitory activity Method of making a drink.
delete delete delete delete The method of claim 1, wherein the method further comprises homogenizing and sterilizing the fermentate of step (b).
The method of claim 1, wherein the fermentation of step (b) is carried out at 40-70 ° C for 1-30 hours.
delete Fermented product of mixed grains consisting of buckwheat, crude, sorghum and millet,
95-99 parts by weight of rice yellow soup prepared by culturing Aspergillus oryzae in rice treated with soaking and steaming and Aspergillus kawachii in rice treated with soaking and steaming It is obtained by using 1-5 parts by weight of the prepared rice baekguk dried and milled as a fermentation agent,
Containing propionic acid as organic acid,
Free sugar content is 19.09-22% by weight,
Polyphenol content 52.7-55 mg gallic acid / 100mL,
A grain fermented beverage characterized by showing 95.20-96% tyrosinase inhibitory activity and 58.2-59% ACE inhibitory activity. delete

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