KR-20260062856-A - METHOD FOR PRODUCING A RICE-BASED FERMENTED BEVERAGE USING ASPERGILLUS ORYZAE TO PROMOTE LACTIC ACID BACTERIAL GROWTH AND FERMENTED METABOLIC COMPLEX COMPOSITION THEREOF

KR20260062856AKR 20260062856 AKR20260062856 AKR 20260062856AKR-20260062856-A

Abstract

The present invention relates to a method for manufacturing a rice-fermented food beverage for promoting the growth of lactic acid bacteria using Aspergillus oryzae. More specifically, the method comprises: (a) a step of steaming at least one of brown rice, white rice, and scorched rice (hereinafter referred to as “rice”) at 60 to 80°C for 24 to 48 hours (S100); (b) a step of cooling the temperature of the rice steamed in step S100 to 35°C or lower, then inoculating it with Aspergillus oryzae and fermenting it for 24 to 48 hours under conditions of an operating temperature of 32 to 38°C and a humidity of 60 to 80°C (S200); and (c) a step of drying the rice fermented in step S200 at 40 to 50°C (S300). and (d) a step (S400) of heating the rice dried in step S300 at 50~70℃ for 6~10 hours to saccharify it, wherein fructooligosaccharide, a prebiotic component, is formed during the saccharification process of step S400, and the growth activity of lactic acid bacteria is improved by about 30% or more compared to before fermentation, which is a characteristic of the composition. A fermented metabolic complex composition for promoting the growth of lactic acid bacteria using Aspergillus oryzae according to another feature of the present invention is characterized by being prepared by a method according to any one of the above-mentioned manufacturing methods. According to the method for manufacturing rice-fermented food and beverages for promoting the growth of lactic acid bacteria using Aspergillus oryzae and the fermentation metabolic complex composition proposed in the present invention, the starch and sugars of the rice raw material are decomposed and converted by the β-fructofuranosidase and amylase activities of Aspergillus oryzae, forming fructooligosaccharides, which are prebiotic components, and accordingly, the growth activity of lactic acid bacteria, which are beneficial bacteria in the intestines, is improved by more than 30% compared to before fermentation. In particular, amino acids, peptides, and organic acids generated during the fermentation process act as metabolic precursors necessary for the growth of lactic acid bacteria, thereby further enhancing the functionality of the fermentation metabolic complex composition. In addition, the method for manufacturing a rice fermented beverage for promoting the growth of lactic acid bacteria using Aspergillus oryzae proposed in the present invention softens the cell wall structure of the rice raw material through fermentation and saccharification processes, and generates protein degraded products and organic acids through the enzymatic action of Aspergillus oryzae, thereby forming flavor compounds such as pyrazines and lactones, which enhance the unique savory flavor and sweetness of rice, thus providing a high-quality fermented beverage that has higher palatability compared to general rice beverages and simultaneously satisfies functionality and flavor. Furthermore, since the fermented metabolic complex composition prepared according to the present invention includes metabolites of Aspergillus oryzae, fructooligosaccharides, and fermentation-derived flavor compounds, additional physiological activities such as improvement of the intestinal environment, promotion of digestive function, and immune activation can be expected. Additionally, it can be utilized as a sweetener or functional material for traditional fermented foods such as kimchi, doenjang, and gochujang, thereby simultaneously improving functionality and palatability across the entire food industry.

Inventors

김동일
김에녹
유대석

Assignees

김동일

Dates

Publication Date: 20260507
Application Date: 20251023
Priority Date: 20241026

Claims (7)

In a method for manufacturing a rice-fermented food and beverage using Aspergillus oryzae, (a) A step of steaming at least one of brown rice, white rice, and scorched rice (hereinafter referred to as “rice”) at 60 to 80°C for 24 to 48 hours (S100); (b) a step (S200) in which the steamed rice from step S100 is cooled to 35℃ or lower, then inoculated with Aspergillus oryzae, and fermented for 24 to 48 hours under conditions of an operating temperature of 32 to 38℃ and humidity of 60 to 80%; (c) a step of drying the rice fermented in step S200 at 40~50℃ (S300); and (d) a step (S400) of saccharifying the rice dried in step S300 by heating it at 50~70℃ for 6~10 hours, and During the saccharification process of step S400 above, fructooligosaccharide, a prebiotic component, is formed, and A method for manufacturing a rice fermented beverage for promoting lactic acid bacteria growth using Aspergillus oryzae, characterized by improving lactic acid bacteria growth activity by about 30% or more compared to before fermentation.
In paragraph 1, A method for producing a rice fermented food and beverage for promoting the growth of lactic acid bacteria using Aspergillus oryzae, characterized in that the above-mentioned fructooligosaccharide improves the growth rate of Lactobacillus plantarum, Lactobacillus casei, or Bifidobacterium longum by about 30% or more compared to before fermentation.
In paragraph 1, A method for manufacturing a rice fermented food and beverage for promoting lactic acid bacteria growth using Aspergillus oryzae, characterized in that the above-mentioned Aspergillus oryzae is an Aspergillus oryzae strain deposited under accession number KCTC16320BP.
In paragraph 1, A method for manufacturing a rice fermented food and beverage for promoting the growth of lactic acid bacteria using Aspergillus oryzae, characterized in that during the steaming process of step S100 and the fermentation process of step S200, rice starch generates flavor compounds (pyrazines, furans, lactones) through an aminocarbonyl reaction, thereby enhancing sweetness and savory flavor.
A fermented metabolic complex composition for promoting the growth of lactic acid bacteria using Aspergillus oryzae, characterized by being manufactured by a manufacturing method according to any one of claims 1 to 4.
In paragraph 5, A fermentation metabolic complex composition for promoting lactic acid bacteria growth using Aspergillus oryzae, characterized by comprising a metabolite of Aspergillus oryzae, fructooligosaccharide, and a fermentation-derived flavor compound.
In paragraph 5, A fermentation metabolic complex composition for promoting the growth of lactic acid bacteria using Aspergillus oryzae, characterized by using the above-mentioned fermentation metabolic complex composition as a sweetener for kimchi, doenjang, gochujang, or other fermented foods.

Description

Method for producing a rice-based fermented beverage using Aspergillus oryzae to promote lactic acid bacterial growth and fermented metabolic complex composition thereof The present invention relates to a manufacturing technology for fermented food and beverages, and more specifically, to a method for manufacturing a functional rice fermented food and beverage capable of promoting the growth of beneficial intestinal bacteria by generating fructooligosaccharides, which are prebiotic components, by fermenting rice using Aspergillus oryzae, and to a fermented metabolic complex composition manufactured thereby. The content described in this section merely provides background information regarding an embodiment of the present invention and does not constitute prior art. Rice is a representative grain that has been consumed as a staple food by humankind for a long time and contains a balanced mix of nutrients such as protein, carbohydrates, minerals, and dietary fiber. Figure 1 is an example photograph showing the appearance of typical rice. However, general beverages or foods made primarily from rice have limitations, such as a hard protein structure, low digestibility, and insufficient prebiotic components necessary for the growth of lactic acid bacteria. For these reasons, the physiological activity expected from rice-based fermented foods or beverages in terms of improving the balance of intestinal microorganisms or promoting the proliferation of probiotics has been limited. Recently, as attention has been drawn to the link between the balance of the gut microbiome and health, interest in developing prebiotic materials capable of promoting the growth of beneficial bacteria has been increasing. In particular, the technology of fermenting plant-derived raw materials with beneficial fungi such as Aspergillus oryzae has the advantage of generating low-molecular-weight prebiotic components, such as fructooligosaccharides, through the breakdown of complex carbohydrates via enzymatic activity. However, existing rice fermentation technology has had problems such as inconsistent fermentation conditions, low saccharification efficiency, and insufficient prebiotic content, resulting in a weak effect in promoting the growth of lactic acid bacteria. Therefore, there is a need for a new rice fermentation technology that efficiently generates prebiotic components capable of substantially contributing to the growth of beneficial bacteria through the fermentation process, while maintaining the nutritional value and palatability of rice. Meanwhile, as prior art related to the present invention, Registered Patent Publication No. 10-1872915 (Title of invention: Method for manufacturing a rice fermented beverage using koji, Date of publication: June 15, 2018) and others have been disclosed. The aforementioned background technology is technical information that the inventor possessed for the derivation of the present invention or acquired during the process of deriving the present invention, and it cannot be considered as publicly known technology disclosed to the general public prior to the filing of the present invention. Figure 1 is an example photograph showing the appearance of typical rice. FIG. 2 is a diagram showing the overall process flow of a method for manufacturing a rice fermented food and beverage for promoting lactic acid bacteria growth using Aspergillus oryzae according to one embodiment of the present invention. Figure 3 is a graph showing a comparison of the results of analyzing the fructooligosaccharide content contained in samples of the fermented rice food beverage according to the present invention before and after fermentation using HPLC (Shodex NH₂P-50 4E column, RI detector). Figure 4 is a graph showing the effect of the fermented rice food and beverage according to the present invention on the growth activity of beneficial intestinal bacteria, Lactobacillus plantarum, Lactobacillus casei, and Bifidobacterium longum. Embodiments of the present invention are described below with reference to the attached drawings so that those skilled in the art can easily implement the invention. However, the present invention may be embodied in various different forms and is not limited to the embodiments described herein. Furthermore, in order to clearly explain the present invention in the drawings, parts unrelated to the explanation have been omitted, and similar parts throughout the specification are denoted by similar reference numerals. Throughout the specification, when a part is described as being "connected" to another part, this includes not only cases where they are "directly connected," but also cases where they are "indirectly connected" with other elements interposed between them. Furthermore, terms such as "include," "have," or "have" described below should be interpreted as indicating the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the speci