KIM, SOUNG DUG,김성덕,KIM, HYUNG GUN,김형건,SHIN, WON JIN,신원진
申请号：
KR1020120065746
公开号：
KR1020130009923A
申请日:
2012.06.19
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method of manufacturing health supplements is provided to manufacture health supplements accelerating digestion by using rice-wine starter manufactured with rice.CONSTITUTION: Naturally dried rice is polished by 30-50% to remove protein and fat. The polished rice 80kg is pulverized to powder. Water 50-70L is added in the pulverized rice flour. The rice flour with moisture is steamed at 100-120deg.C for 20-30 minutes. The steamed rice flour is cooled to 40deg.C. A spawn of 80-160mg is inoculated into the cooled rice flour 80kg. The spawn is Aspergillus oryzae. The rice flour in which the spawn is inoculated is first fermented at 31-33deg.C for 10-12 hours. The first fermented rice flour is second fermented and cooled. The rice-wine starter, which is rice flour second fermented and cooled, is second pulverized. The pulverized rice-wine starter is molded into pills. The second fermentation and cooling is performed as follows: In the first fermentation process, when the temperature increases to 37-38deg.C due to the fermentation of the rice flour after 12 hours, the rice flour is stirred in order to maintain the temperature at 33deg.C. A cooling process of supplying air to the bacteria and cooling the temperature is maintained for 24-28 hours.COPYRIGHT KIPO 2013[Reference numerals] (AA) Polishing step (BB) Pulverizing step (CC) Moisture adding step (DD) Heating step (EE) Cooling step (FF) Spawn inoculating step (GG) Fermenting step (HH) Fermenting and cooling step본 발명은 쌀을 주원료로 하여 제조하는 누룩을 이용한 건강식품에 관한 것으로, 상세하게는 쌀을 이용하여 누룩을 제조하여 누룩 자체를 건강식품으로 먹을 수 있도록 한 쌀로 제조된 누룩을 이용한 건강식품과 그 제조방법에 관한 것이다. 상기와 같이 된 본 발명은 쌀을 주원료로 하여 누룩을 제조하고, 이 누룩을 발효시켜 건강식품 먹을 수 있도록 한 것으로, 쌀이 주원료로서 쌀을 발효시킨 효소이므로 인체에 무해하여 발효된 효소로 인하여 인체의 장의 활동을 활발하게 하여 소화를 촉진시키는 효과가 있다.또한 본 발명은 30~50% 도정 된 쌀 80㎏를 분쇄 및 가열하여 찐 다음 아스파질러스 오리제(Aspergillusoryzae)균을 투입하여 발효시킨 것으로, 제조기간이 짧아 단기간에 대량 생산을 할 수가 있는 유용한 발명이다.
