KR100569885B1 - Preparation Method of Yukwa Pastry with Good Quality with Rapidness - Google Patents

Abstract

The present invention is a conventional method of producing a confectionery comprising the step of immersing the glutinous rice in the immersion liquid, crushing the immersed glutinous rice to form a predetermined shape, drying the molded product to expand and melt the molded product and then wear a predetermined material. Dipping solution of glutinous rice is at least one enzyme selected from A: carbolytic enzyme, protease, lipolytic enzyme; Or / and B: Provides a method for producing a fruit tree comprising a microorganism that secretes at least one or more enzymes belonging to the group A or generates an acid.

According to the above constitution, the immersion process can be completed within 24 hours while maintaining the traditional confectionery process, and it is possible to provide a manufacturing method of confectionery having excellent quality characteristics such as swelling ratio, texture, and flavor.

Description

Preparation Method of Yukwa Pastry with Good Quality with Rapidness}             

1 is a graph showing the hardness, milling characteristics and gelatinization characteristics of glutinous rice complexed with enzymes, microorganisms, milling as a preferred embodiment according to the present invention.

Figure 2 is a comparison of the external characteristics of the confectionery made of glutinous rice as a preferred embodiment according to the present invention.

Figure 3 is a graph of the result of measuring the swelling rate of the confectionery made of glutinous rice as a preferred embodiment according to the present invention.

Figure 4 is a graph of the result of measuring the hardness of the fruit made of glutinous rice as a preferred embodiment according to the present invention.

 * Comparative Example 1: 10 minutes of glutinous rice immersed for 15 days, Comparative Example 2: 10 minutes of glutinous rice immersed for 24 hours, Comparative Example 4: Bacillus amyloriquipecience + 10 minutes of glutinous rice, Comparative Example 5: hemicellulase + 10 minutes of glutinous rice, Comparative Example 6: 20 minutes of glutinous rice, Comparative Example 7: 0.1% of amylase was added to glutinous rice flour and then treated at 35 ° C. for 2 hours, Comparative Example 8: 2% of lactobacillus was added to glutinous rice flour and then 18 Time treatment, Test Example 45: Bacillus amyloliquipecision + hemicellulase + 10 minutes of glutinous rice, Test Example 46: Bacillus amyloriquipecience + 20 minutes of glutinous rice, Test Example 47: Hemicellulase + 20 minutes of glutinous rice, Test Example 48: Bacillus amyloliquipecision + hemicellulase + glutinous rice for 20 minutes]

The present invention relates to a method of manufacturing a fruit, and more particularly, to a method of manufacturing a fruit, which can complete the immersion process within 24 hours while maintaining the traditional fruit process, and excellent quality characteristics such as swelling rate, texture, flavor, etc. will be.

In general, the manufacturing process of the confectionery is a step of immersing the raw glutinous rice, pulverizing the immersed glutinous rice to produce a pellet-shaped molding (also known as 'Pungagi') and drying, the step of swelling dried dried pupa, lactose It is largely divided into stages of wearing materials such as plum and plum. The duration and conditions of the soaking process during the manufacturing process of these fruits are closely related to the quality of the fruits, and according to the ancient literature, glutinous rice is 'all over', 'smooth' and 'sour' from 3 to 4 to 20 days. It is also known to immerse for long periods of time. When the edible fruit is made using glutinous rice powder having a short immersion period, the swelling rate of the edible fruit decreases, and the fruit fruit with a hard texture is made, and thus palatability is low. Therefore, based on the literature and experience, confectionery manufacturers are immersing variously for 2 to 20 days depending on the immersion environment of each company. In the case of relatively short soaking for 2 to 3 days, most used glutinous rice immersion water is reused. In general, considering that glutinous rice reaches about 40%, which is the maximum water absorption, is sufficient for 2 to 3 hours at 12-18 ° C., the purpose of the soaking process that requires a long time in the process of manufacturing confectionary is not only water absorption but also various It is expected that there will be other complex purposes such as elution and degradation of eggplant active ingredients or inducing biological changes by fermentation. However, the soaking process takes a long time and is uneconomical, and it is highly likely to cause environmental / food hygiene problems such as wastewater generation and propagation of harmful microorganisms, and it also hinders mass production for popularization of Korea's representative traditional Korean fruit. It acts as a factor.

Domestic patents that are directly or indirectly related to this patent include the preparation of Gangjeong (Fructose) using ultra-fine glutinous rice powder (Special 96-10610), instant rice cake powder and its manufacturing method (Special 97-6119), glutinous rice powder And a method of manufacturing a fructose using a specialty (special 1999-0068445), a functional bread manufacturing method using red meju (special 2001-0099366), a cake based on rice, and a manufacturing method thereof (special 2001-0046241). These patents are each used for the production of confectionary glutinous rice milled in ultra-fine size, or in the technical content, powder and manufacturing method that can be prepared by pouring only water using kneaded rice flour with enzyme and steam treatment. Method of distilling glutinous rice after immersion and injecting extruder and carbon dioxide to produce confectionery, inoculating white rice with Monascus pilosus added to make functional bread, putting lactic acid bacteria into rice flour As to the method for producing rice cakes and cookies by fermentation, the technique applied to that which is desired in the present invention is different.

The present invention has been made to solve the problems of the prior art, the object of which is to complete the immersion process within 24 hours while maintaining the traditional fruiting process, and excellent quality characteristics such as swelling ratio, texture, flavor It is to provide a method of manufacturing a fruit.

The present invention is a conventional method of producing a confectionery comprising the step of immersing the glutinous rice in the immersion liquid, crushing the immersed glutinous rice to form a predetermined shape, drying the molded product to expand and melt the molded product and then wear a predetermined material. Dipping solution of glutinous rice,

A: at least one enzyme selected from carbolytic enzymes, proteases, lipolytic enzymes; Or / and

B: Provided is a method for producing an edible fruit comprising a microorganism that secretes at least one or more enzymes belonging to the group A or generates an acid.

The traditional method of manufacturing a confectionery includes any method of preparing a confectionery that has been conventionally performed by various methods for various fats or generations. Basically, immersed glutinous rice in immersion liquid and crushed immersed glutinous rice It includes all of the fruit-making process including the process of shaping | molding to a predetermined shape, drying a molded object, expanding milking, and attaching a predetermined | prescribed material. The overall process of manufacturing confectionery, including the immersion process will be illustrated in more detail through the following examples of the present invention, hereinafter will be described in more detail only the immersion process.

The enzyme is generally accepted in the food manufacturing field, and has the effect of decomposing sugars, proteins and lipids, or desorption between starch endosperm layers, resulting in swelling, smooth texture, and desirable texture of the final fruit. It will not specifically limit, if it can give a color tack.

Examples of glycolytic enzymes satisfying the above requirements include hemicellulase, cellulase, xylase, pectinase, pullulanase, and dextranase ( dextranase, maltogenase, transglucosidase, and the like, and at least one of these may be selected. Examples of proteolytic enzymes include exo or endo type proteases and peptidases, and at least one of them can be selected. Examples of lipolytic enzymes include lipases (eg, lipase M, T, etc.) based on triglycerol or monoglycerol.

Each of the enzymes may be added to the immersion liquid alone or in the form of a mixed enzyme preparation of two or more kinds, but is not particularly limited, but preferably 0.0003 to 2.5% by weight.

Microorganisms are generally accepted in the field of food manufacturing and secrete enzymes with degradation properties such as starch, protein, fat, or, preferably, by producing an acid such that the pH of the glutinous rice steep is less than 4.0 within one day. Any microorganism that exhibits the effect of desorbing may be included in the present invention. Examples of microorganisms that secrete enzymes include lactic acid bacteria, Bacillus spp., Yeast, and the like, and at least one of them may be selected. Representative microorganisms that produce acids include lactic acid bacteria, at least one of which may be selected.

Examples of lactic acid bacteria include Lactobacillus plantarum , Lactobacillus pentosus , Lactobacillus pentosus , Lactobacillus brevis , Lactobacillus lactis , and Lactobacillus amylophilus . Lactobacillus amylophilus), Lactobacillus Acid and the like, filler's (Lactobacillus acidphilus), Streptococcus Thermo filler's (Streptococcus themophilus), may be selected at least one or more among them. Examples of Bacillus spp., The Bacillus amyl Lowry kwipe sieon switch (Bacillus amyloliquefaciens), Bacillus rongeom (Bacillus longum), Bacillus sub-blocks scan sub-blocks bus (Bacillus subtilis subsp. Subtilis), Bacillus piece you formate miss (Bacillus licheniformis), Bacillus Carboniphilus ( Bacillus carboniphilus ) and the like, at least one of them may be selected. Yeasts include Saccaromyces cerevisiae , Saccaromyces diastaticus , Sporobolomyces holstaticus , and at least one of them is selected. Can be.

Each of the microorganisms may be added to the immersion liquid alone or in the form of a mixed microbial agent in which two or more kinds are mixed, but is not particularly limited, but preferably 0.005 to 1% by weight.

The enzymes and microorganisms presented above may be added alone or by mixing enzymes and microorganisms together. The addition of a mixture of enzymes and microorganisms may have a better effect on the swelling, texture and flavor of the final milkweed base.

Hereinafter, the preferred embodiment for the immersion process of glutinous rice in the conventional pastry manufacturing process will be described in more detail.

The immersion liquid used in the immersion process is preferably water, and the immersion water is such that the glutinous rice is sufficiently submerged, and preferably 1 to 2 times the weight of the glutinous rice. The temperature and time required for the immersion process do not require any particular limitation, but when the enzyme is added, the immersion liquid containing glutinous rice immersed 3 to 20 hours beforehand is treated at 20 to 45 ° C. for 0.5 to 4 hours. When adding microorganisms, it is good to process at 20-45 degreeC for 12 to 24 hours.

Among the components of glutinous rice, non-starch polysaccharides (mainly lignin, pentosan, fibrous components), proteins, lipids, and other trace organic substances, except for starch, are mostly distributed in the outer circumference of the germ, bran, whistle layer, and sign layer of glutinous rice grains. These ingredients are known to interfere with the swelling of cereal snacks or to impart a firm texture. Usually, 10 minutes of glutinous rice is mainly used for glutinous rice used in confectionery manufacturing, but if it is replaced with glutinous rice in the range of 15 to 40 minutes, it prevents swelling of confectionary moth (molding) or gives hard texture. The same components can be physically removed by milling to produce a fruit of similar quality to the case of the addition of enzymes and / or microorganisms as described above. In the case of applying glutinous rice in excess of 40 minutes, the change in non-starch polysaccharides, proteins, lipids and other trace organic matters is not large, but rather the yield is not economical.

Therefore, a synergistic effect can be expected when applying the above treatment process by enzymes and / or microorganisms together in the dipping process while using glutinous rice for 15 to 40 minutes.

The technical idea of the present invention described above will be readily understood by those of ordinary skill in the art that the present invention can be applied to various glutinous rice processed products such as sweets and glutinous rice donuts, as well as the production of yogurt. .

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

<Example 1>

Put 80 kg of glutinous rice in 100L of water at 30 ℃, Lactobacillus plantarum, Add 0.1% by weight of Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus lactis, Lactobacillus amylophilus, Lactobacillus helveticus, respectively, and 0.01% by weight of Lactobacillus exphyllus and Streptococcus thermophilus, respectively. It was immersed for 24 hours. In addition, two mixed treatment groups of Lactobacillus lactis, Lactobacillus pentosus (Test Example 9), Lactobacillus acidfilus and Straptococcus thermophilus (Test Example 10) were added at 0.1% by weight and immersed for 24 hours. The water of the soaked glutinous rice was removed, and then wet pulverized twice with a roller grinder, and the water content was adjusted to about 50%, followed by steaming for 30 minutes with 100 ° C. water vapor. After steaming the cooked dough at 200 to 250 rpm for 5 to 10 minutes, the mold was molded to a thickness of 3 ± 0.5 mm, and then first dried at 60 to 65 ° C for 2 hours. The dried moldings were cut to an average of 30 mm x 8.5 mm x 3 mm (length x width x thickness) and then secondarily dried for 2 hours in a 62-68 ° C. hot air dryer so that the water content was 17-18%. The dried moldings were put into plastic bags and aged for a week. Then, the first frying was performed at 100 ± 5 ° C for 10 to 15 seconds, and the second frying at 165 ± 5 ° C for 10 to 15 seconds, followed by deoiling for 1 hour, thereby preparing Yuguabatan. Hardness of glutinous rice immersed by lactic acid bacteria alone or mixed (Texture analyzer, TA-X2, Stable Micro System, UK), particle size of glutinous rice flour (Particle size analyzer, CILAS 1064 L, France) and geological characteristics (Rapid Visco Analyser- 4D, Newport Co., Australia) is compared with the conventional method (15 days immersion) and only one day immersion is shown in Table 1 below. In addition, the swelling rate and hardness of the finished fruit base were measured with an image analyzer (VILBER LOURMAT, France) and texture sensor, respectively, and sensory tests (2 to 3 repeated evaluations by 10 trained sensory test personnel) were performed. The results compared with those prepared by the method are shown in Tables 2 and 3 below.

<Table 1> Hardness, Milling Characteristics and Gelatinization Characteristics of Glutinous Rice Treated with Lactic Acid Bacteria during Soaking Process

Experimental group ¹⁾ Hardness of Glutinous Rice (g / cm ² ) Particle Size of Glutinous Rice Flour (㎛) Highest viscosity (RVU) Comparative Example 1 2,590 48.6 265.4 Comparative Example 2 2,811 50.0 230.6 Test Example 1 2,480 42.8 266.2 Test Example 2 2,620 47.8 268.6 Test Example 3 2,600 48.0 260.0 Test Example 4 2,541 43.8 258.6 Test Example 5 2,605 48.0 258.7 Test Example 6 2,600 48.0 258.5 Test Example 7 2,800 50.0 230.8 Test Example 8 2,563 49.6 271.1 Test Example 9 2,590 48.0 276.4 Test Example 10 2,580 47.7 281.2

¹⁾ Experimental group: Comparative Example 1: immersed in glutinous rice for 15 days, Comparative Example 2: immersed in glutinous rice for 1 day, Test Example 1: Lactobacillus plantarum, Test Example 2: Lactobacillus pentosus, Test Example 3: Lactobacillus brevis, Test Example 4: Lactobacillus lactis, Test Example 5: Lactobacillus amylophilus, Test Example 6: Lactobacillus exphyllus, Test Example 7 : Lactobacillus helveticus, Test Example 8: Straptococcus thermophilus, Test Example 9: Lactobacillus lactis + Lactobacillus pentosus, Test Example 10: Lactobacillus acidphilus + Straptococcus thermophilus

<Table 2> Puffing Rate of Yuguabatang Prepared with Glutinous Rice Treated with Lactic Acid Bacteria during Soaking Process (n = 20)

Experimental group ¹⁾ Weight (g) Volume (mm ³ ) Expansion rate (%) Density (g / cm ³ ) Comparative Example 1 1.68 25,016 2,166 0.069 Comparative Example 2 1.66 16,961 1,436 0.098 Test Example 1 1.69 23,966 2,071 0.072 Test Example 2 1.88 27,729 2,412 0.069 Test Example 3 1.70 23,026 2,012 0.070 Test Example 4 1.70 23,567 2,118 0.070 Test Example 5 1.69 24,032 2,120 0.072 Test Example 6 1.69 25,520 1,908 0.071 Test Example 7 1.70 16,870 1,560 0.070 Test Example 8 1,69 27,013 2,200 0.069 Test Example 9 1.68 27,880 2,237 0.069 Test Example 10 1.68 28,032 2,450 0.069

¹⁾ Same as Table 1.

<Table 3> Hardness and Sensory Properties of Yuguabatang Prepared from Glutinous Rice Treated with Lactic Acid Bacteria during Soaking Process

Experimental group ¹⁾ Yogurt hardness (g / cm ² ) Sensory characteristics Solid degree Swelling degree Flavor color Comparative Example 1 654 ± 138 4.95 9.31 11.49 6.44 Comparative Example 2 1,856 ± 382 10.10 4.10 6.90 7.10 Test Example 1 703 ± 213 4.75 9.69 6.75 10.88 Test Example 2 721 ± 162 7.31 11.13 7.56 8.44 Test Example 3 760 ± 141 7.44 10.98 9.28 7.01 Test Example 4 650 ± 108 4.95 9.72 9.77 6.67 Test Example 5 763 ± 176 7.53 9.08 9.69 7.82 Test Example 6 804 ± 225 9.82 11.10 8.05 10.01 Test Example 7 990 ± 264 10.05 4.15 6.92 7.0 Test Example 8 703 ± 237 5.04 9.70 10.88 8.10 Test Example 9 640 ± 142 4.95 11.50 11.67 8.10 Test Example 10 604 ± 102 4.82 11.57 12.01 8.20

¹⁾ Same as Table 1. The number of fruit backgrounds analyzed (n) = 20.

As shown in Table 1, the hardness of the glutinous rice pretreated with lactic acid bacteria showed a tendency to decrease compared to the glutinous rice subjected to only one-day soaking, except Test Example 7 treated with Lactobacillus helberius. Compared with the glutinous rice soaked on the 15th, the hardness of the glutinous rice pretreated with lactic acid bacteria tended to be similar or low except for Test Example 7. It was confirmed that the hardness of the glutinous rice grains was lowered by the lactic acid bacterium treatment, which was inversely proportional to the hardness of the average particle size, which showed the milling characteristics of the glutinous rice. Peak viscosity of the gelatinous properties of glutinous rice was also increased by the lactic acid bacteria single and mixed treatment. As shown in Tables 2 and 3, in the case of the lactose batter prepared with glutinous rice pretreated with lactic acid bacteria, the swelling rate and sensory properties were excellent compared to the lactose batter prepared with glutinous rice soaked in 1 day except Test Example 7. Low. In addition, it was confirmed that compared to the Yuguabatang made of glutinous rice soaked for 15 days except for Test Example 7, the corresponding numerical value or excellent value in the expansion index, hardness and sensory properties.

<Example 2>

Add 80 kg of glutinous rice to 100 liters of water at 30 ℃, Bacillus amyloliquipecience, Bacillus rongum, Bacillus subtilus subtilus, Bacillus licheniformis, Bacillus carboniphyllus, Bacillus etropeus, Bacillus azabensis To the Bacillus sp. Strain and Saccharomyces cerevisiae, 0.1% by weight of yeasts of Saccharomyces diastaticas and Sporoboromysis holstatticus were added and soaked for 24 hours. Bacillus amyloliquipecience and Bacillus subtilus subtilus (Test Example 21), Bacillus rongum and Bacillus carboniphyllus (Test Example 22), Bacillus amylolyquipecience and Sa Caromysis cerevisiae (Test Example 23) ), Bacillus subtilis subtilis and Saccharomyces cerevisiae (Test Example 24), two kinds of mixing treatment was added to 0.1% by weight and then immersed for 24 hours. The following process was performed in the same manner as in Example 1, and the hardness of the glutinous rice immersed in yeast and Bacillus microorganisms, the grain size and gelatinization characteristics of glutinous rice flour compared to the conventional method (15 days immersion) and 1 day immersion One result is shown in Table 4 below. In addition, the swelling ratio and hardness of the finished fruit base were measured by an image analyzer and texture sensor, respectively, and the results of the sensory test were compared with Tables 5 and 6 below.

<Table 4> Hardness, Milling Characteristics and Gelatinization Characteristics of Glutinous Rice Treated with Yeast and Bacillus Microorganisms during Soaking

Experimental group ¹⁾ Hardness of Glutinous Rice (g / cm ² ) Particle Size of Glutinous Rice Flour (㎛) Peak viscosity (RVU) Comparative Example 1 2,590 48.6 265.4 Comparative Example 2 2,811 50.0 167.4 Test Example 11 2,463 46.1 283.0 Test Example 12 2,900 46.8 268.1 Test Example 13 2,622 48.2 240.0 Test Example 14 2,617 48.6 250.3 Test Example 15 2,595 47.4 248.2 Test Example 16 2,823 50.2 230.2 Test Example 17 2,950 51.0 228.8 Test Example 18 2,575 46.4 275.6 Test Example 19 2,617 49.8 277.9 Test Example 20 2,684 48.1 240.0 Test Example 21 2,420 46.6 280.2 Test Example 22 2,446 46.8 275.3 Test Example 23 2,527 47.7 275.0 Test Example 24 2,480 47.0 275.0

¹⁾ Experimental group: Comparative Example 1: immersed in glutinous rice for 15 days, Comparative Example 2: immersed in glutinous rice for 1 day, Test Example 11: Bacillus amyloquiquisis, Test Example 12: Bacillus Rongum, Test Example 13: Bacillus subtilus subtilus, Test Example 14: Bacillus R. niformis, Test Example 15: Bacillus carboniphyllus, Test Example 16: Bacillus etropeus, Test Example 17: Bacillus mavensis, Test Example 18: Saccharomyces cerevisiae, Test Example 19: Saccharomysis Diastatticus, Test Example 20: Sporomysis Holstatticus, Test Example 21: Bacillus amyloliquipecience + Bacillus subtilus subtilis , Test Example 22: Bacillus rongum + Bacillus carboniphilus, Test Example 23: Bacillus amyloriquipecience + Saccharomysis cerevisiae, Test Example 24: Bacillus subtilus subtilus + Saccharomyces cerevisiae .

Table 5 Swelling Rate of Yuguabatang Prepared with Glutinous Rice Treated with Yeast and Bacillus Microorganisms

Experimental group ¹⁾ Weight (g) Volume (mm ³ ) Expansion rate (%) Density (g / cm ³ ) Comparative Example 1 1.68 25,016 2,166 0.067 Comparative Example 2 1.66 16,961 1,436 0.098 Test Example 11 2.09 31,784 2,779 0.068 Test Example 12 1.69 24,978 2,208 0.068 Test Example 13 1.70 25,425 2,347 0.067 Test Example 14 1.72 26,320 2,460 0.066 Test Example 15 1.73 26,024 2,418 0.066 Test Example 16 1.70 16,423 1,483 0.104 Test Example 17 1.72 17,010 1,428 0.101 Test Example 18 1.71 26,023 2,257 0.066 Test Example 19 1.69 25,826 2,321 0.065 Test Example 20 1.68 25,430 2,304 0.067 Test Example 21 1.73 28,025 2,602 0.062 Test Example 22 1.70 27,334 2,527 0.062 Test Example 23 1.72 27,764 2,532 0.062 Test Example 24 1.70 26,273 2,416 0.065

¹⁾ Same as Table 4.

<Table 6> Hardness and Sensory Properties of Yuguabatang Prepared with Glutinous Rice Treated with Yeast and Bacillus Microorganisms

Experimental group ¹⁾ Yogurt hardness (g / cm ² ) Sensory characteristics Solid degree Swelling degree Flavor color Comparative Example 1 654 ± 138 4.95 9.31 11.49 6.44 Comparative Example 2 1,856 ± 382 10.10 4.10 6.70 7.10 Test Example 11 624 ± 123 6.44 11.56 6.69 9.31 Test Example 12 710 ± 157 7.20 8.57 7.85 8.66 Test Example 13 688 ± 144 7.52 8.06 7.85 7.37 Test Example 14 652 ± 128 5.10 9.24 8.54 8.43 Test Example 15 652 ± 136 5.37 9.87 9.87 6.68 Test Example 16 1,846 ± 213 10.20 4.08 9.00 8.23 Test Example 17 1,900 ± 277 11.18 3.05 8.94 9.20 Test Example 18 699 ± 155 7.56 10.00 6.25 9.88 Test Example 19 690 ± 137 5.82 9.30 10.62 6.45 Test Example 20 650 ± 174 5.24 10.02 9.22 7.93 Test Example 21 590 ± 242 4.80 11.98 10.21 8.10 Test Example 22 610 ± 183 4.91 10.23 9.50 8.10 Test Example 23 620 ± 151 4.91 10.42 10.24 7.24 Test Example 24 641 ± 138 5.0 10.11 9.88 8.45

¹⁾ Same as Table 4.

As shown in Table 4, the hardness of the glutinous rice pretreated with yeast and Bacillus microorganisms tended to decrease compared to the glutinous rice subjected to one-day soaking except Test Examples 16 and 17 treated with Bacillus etropeus and Bacillus mavensis. Showed. Compared to the glutinous rice soaked on the 15th day, the hardness of the glutinous rice pretreated with yeast and Bacillus microorganisms tended to show lower or lower values than the glutinous rice treated for 15 days except Test Examples 16 and 17. The grain size of the glutinous rice grains was lowered by the yeast and Bacillus microorganisms in the tendency to be inversely proportional to the hardness of the average particle size to see the milling characteristics of glutinous rice grains were finely ground. Peak viscosity, which shows the luxury characteristics of glutinous rice, also increased more than glutinous rice soaked in yeast and Bacillus microorganisms, and showed a corresponding value or increased compared to glutinous rice soaked in 15 days. I could confirm it. As shown in Tables 5 and 6, the swelling ratio and sensory characteristics of the quince bates prepared with glutinous rice pretreated with yeast and Bacillus microorganisms were compared to the lactose batter prepared with glutinous rice immersed in one day except Test Examples 16 and 17. Were all excellent and the hardness was low. In addition, except for the test samples 16 and 17, it was confirmed that compared to the Yuguabat made of glutinous rice immersed on 15 days, the corresponding numerical value or excellent value in the expansion index, hardness and sensory properties.

<Example 3>

80 kg of glutinous rice was put in 100L of water at 25 ° C. and soaked for 20 hours. Lipase T, Flavozyme, and Alcalase enzyme were treated in the immersion solution for 1 hour in the range of 0.0003 to 2.5% by weight. At this time, the mixture was stirred at a speed of 100 to 120 rpm using a stirrer. The following procedure was the same as in Example 1, and the results of comparing the hardness of the glutinous rice, particle size and gelatinization characteristics of glutinous rice immersed by adding various enzymes alone or in combination with those of the conventional method (15 days soaking) Is shown in Table 7 below. In addition, the swelling ratio and hardness of the finished fruit base were measured by an image analyzer and texture sensor, respectively, and the results of the sensory test were compared with Tables 8 and 9 below.

<Table 7> Hardness, Milling and Gelatinization Characteristics of Glutinous Rice Treated with Various Enzymes during Soaking Process

Experimental group ¹⁾ Hardness of Glutinous Rice (g / cm ² ) Particle Size of Glutinous Rice Flour (㎛) Peak viscosity (RVU) Comparative Example 1 2,590 48.6 260.4 Comparative Example 2 2,811 50.0 167.4 Test Example 25 2,380 46.0 272.0 Test Example 26 2,425 46.4 264.1 Test Example 27 2,420 47.2 264.5 Test Example 28 2,596 49.0 260.0 Test Example 29 2,612 49.0 252.0 Test Example 30 2,567 48.7 262.3 Test Example 31 2,643 49.0 247.4 Test Example 32 2,695 49.4 238.2 Test Example 33 2,640 49.0 248.0 Test Example 34 2,678 48.6 250.6 Test Example 35 2,620 48.8 249.5 Test Example 36 2,614 49.0 249.3 Test Example 37 2,382 46.2 269.3 Test Example 38 2,413 46.0 265.0 Test Example 39 2,425 46.3 264.5 Test Example 40 2,390 46.0 267.9

¹⁾ Experimental group: Comparative Example 1: immersed in glutinous rice for 15 days, Comparative Example 2: immersed in glutinous rice for 1 day, Test Example 25: hemicellulase, Test Example 26: Cellulase, Test Example 27: xylase, test Example 28: Pectinase, Test Example 29: Pullulanase, Test Example 30: Dextranase, Test Example 31: Maltogenase, Test Example 32: Transglucosidase, Test Example 33: Lipase M, Test 34 : Lipase T, Test Example 35: Flavozyme, Test Example 36: Alcalase, Test Example 37: Hemicellulase + Maltogenase, Test Example 38: Hemicellulase + Transglucosidase, Test Example 39: Hemicellulase + Lipase M, Test Example 40: Hemicellulase + Alcalase.

<Table 8> Puffing Rate of Yuguabatang Prepared with Glutinous Rice Treated with Various Enzymes during Soaking Process

Experimental group ¹⁾ Cross section (mm ² ) Long axis (mm) Shortening (mm) Volume (mm ³ ) Expansion rate (%) Comparative Example 1 418 59.8 22.2 25,016 2,166 Comparative Example 2 290 53.2 18.0 15,426 1,293 Test Example 25 478 61.2 23.2 29,260 2,552 Test Example 26 421 59.2 22.0 24,896 2,155 Test Example 27 423 59.3 22.0 25,070 2,171 Test Example 28 416 60.0 22.7 24,967 2,161 Test Example 29 409 59.6 22.3 24,405 2,110 Test Example 30 418 59.0 22.7 24,682 2,135 Test Example 31 404 58.4 21.1 23,591 2,036 Test Example 32 401 58.5 20.9 23,437 2,022 Test Example 33 407 57.9 22.0 23,581 2,035 Test Example 34 403 58.3 21.2 23,486 2,026 Test Example 35 406 59.7 21.6 24,248 2,096 Test Example 36 408 59.6 22.2 24,339 2,104 Test Example 37 443 60.8 22.8 26,915 2,338 Test Example 38 463 60.5 21.1 27,988 2,436 Test Example 39 425 59.5 22.2 25,286 2,190 Test Example 40 471 60.8 23.0 28,665 2,498

¹⁾ Same as Table 7.

<Table 9> Hardness and Sensory Properties of Yuguabatang Prepared from Glutinous Rice Treated with Various Enzymes during Soaking Process

Experimental group ¹⁾ Yogurt hardness (g / cm ² ) Sensory characteristics Solid degree Swelling degree Flavor color Comparative Example 1 654 ± 138 4.95 9.31 11.49 6.44 Comparative Example 2 1,856 ± 382 10.10 4.10 6.70 7.10 Test Example 25 599 ± 160 3.97 10.56 8.90 9.42 Test Example 26 624 ± 105 4.52 9.24 8.20 8.94 Test Example 27 662 ± 152 5.12 9.60 7.05 8.42 Test Example 28 620 ± 210 4.30 9.31 7.89 8.61 Test Example 29 683 ± 111 5.14 8.54 8.10 7.99 Test Example 30 648 ± 201 4.95 9.16 8.20 8.13 Test Example 31 698 ± 157 5.50 7.99 6.30 7.15 Test Example 32 789 ± 162 7.88 7.02 6.48 6.99 Test Example 33 695 ± 150 5.34 7.98 7.30 6.55 Test Example 34 754 ± 190 7.68 7.94 7.15 7.81 Test Example 35 701 ± 189 6.25 8.12 7.01 7.23 Test Example 36 692 ± 105 5.19 8.32 6.98 8.12 Test Example 37 574 ± 73 3.92 10.00 7.65 7.66 Test Example 38 556 ± 120 3.78 10.23 7.53 8.24 Test Example 39 633 ± 158 4.78 9.82 7.28 7.48 Test Example 40 568 ± 125 3.82 10.50 8.24 9.21

¹⁾ Same as Table 7.

As shown in Table 7, the hardness of the glutinous rice pretreated with various enzymes showed a tendency to decrease in comparison with the glutinous rice which was only immersed for 1 day. When comparing the hardness of the glutinous rice pretreated with various enzymes with the glutinous rice soaked for 15 days, some of the enzyme treatments showed somewhat higher hardness but generally showed similar or lower tendency. The average particle size to see the milling characteristics of glutinous rice showed a tendency to decrease the average particle size by various enzyme treatment it was confirmed that the milled to fine powder. The highest viscosity to see the gelatinization characteristics of glutinous rice also increased all than the glutinous rice immersed in the day by enzyme treatment, and showed a corresponding value or increased compared to the glutinous rice immersed in 15 days. As shown in Tables 8 and 9, the enamel base prepared with glutinous rice pre-treated with enzyme was superior in both swelling rate and sensory properties and low in hardness compared to the enamel ground prepared with glutinous rice soaked in 1 day. In addition, it was confirmed that the quality index on the expansion ratio, hardness, and sensory properties showed a corresponding value or was superior to that of the yogurt prepared with glutinous rice soaked on the 15th.

<Example 4>

After emulsifying glutinous rice, it was made brown rice state, and then it was shown to be about 10%, 15%, 20%, 30%, and 40% degree with a mill (Satake, Japan). Dipping of glutinous rice was immersed at room temperature using tap water divided into 1 day and 15 days, the manufacturing process of the below was carried out in the same manner as in Example 1. The results of analyzing the components of the glutinous rice according to the process are as shown in Table 10, and the results of the swelling rate, hardness and sensory properties of the fruit and vegetable prepared with glutinous rice with different degrees of precision are shown in Tables 11 and 12.

<Table 10> General Components and Gelatinization Characteristics of Glutinous Rice by Degree

Experimental group ¹⁾ General ingredient ²⁾ Luxury character moisture (%) Crude Protein (%) Crude fat (%) Ash content (%) Peak viscosity (RVU) Final viscosity (RVU) Comparative Example 1 13.8 7.6 0.90 0.42 265.4 150.3 Comparative Example 2 13.8 7.6 0.90 0.42 167.4 115.0 Test Example 41 13.7 7.0 0.60 0.30 250.6 129.0 Test Example 42 13.6 6.7 0.55 0.28 261.4 152.8 Test Example 43 13.3 6.2 0.37 0.20 265.7 154.5 Test Example 44 13.0 6.0 0.37 0.19 271.9 155.1

¹⁾ Experimental group: Comparative Example 1: immersed in glutinous rice for 10 minutes for 15 days, Comparative Example 2: immersed in glutinous rice for 10 minutes for 24 hours, Test Example 41: immersed in glutinous rice for 15 minutes for 24 hours, Test Example 42: The glutinous rice was immersed for 24 hours for 20 minutes, the test example 43: The glutinous rice was immersed for 24 hours for 30 minutes, and the test example 44: the glutinous rice was immersed for 24 hours for 40 minutes.

^{2) It} is the result of analysis of general ingredients for glutinous rice that has not been soaked.

<Table 11> Puffing rate of Yukwa prepared with glutinous rice at different degrees

Experimental group ¹⁾ Cross section (mm ² ) Section diameter (mm) Circumference (mm) Expansion rate (%) Comparative Example 1 419 22.2 69.7 2,166 Comparative Example 2 312 19.0 59.7 1,436 Test Example 41 331 20.2 63.4 1,875 Test Example 42 351 21.4 65.9 1,965 Test Example 43 399 24.3 67.8 2,186 Test Example 44 402 24.5 70.0 2,202

¹⁾ Confectionery ground made of glutinous rice soaked as shown in Table 10

<Table 12> Hardness and Sensory Evaluation of Yuguabatang Prepared with Glutinous Rice with Different Degrees

Experimental group ¹⁾ Yogurt hardness (g / cm ² ) Sensory characteristics Solid degree Swelling degree Flavor color Comparative Example 1 654 ± 138 4.95 9.31 11.49 6.44 Comparative Example 2 1,856 ± 382 10.10 4.10 6.70 9.10 Test Example 41 1,458 ± 468 8.12 4.59 6.92 7.22 Test Example 42 786 ± 253 5.24 5.22 7.04 7.42 Test Example 43 665 ± 182 5.23 6.84 8.05 7.74 Test Example 44 645 ± 131 4.12 7.00 7.98 7.78

¹⁾ Same as Table 11.

As shown in Table 10, the moisture content of glutinous rice was little different according to the degree, but as the degree was increased, the contents of crude protein, crude fat, and ash decreased sequentially. Confirmed. The highest and final viscosities of the glutinous rice were increased with increasing milling rate compared to glutinous rice soaked for 24 hours. As shown in Table 11, the swelling rate of the yogurt ground produced after immersing glutinous rice of different degrees for 24 hours was similar or increased compared to that prepared after immersing the existing glutinous rice (10 minutes) for 15 days. The degree of swelling increased as the degree of degree increased, compared to the cultivated fruit field prepared by soaking the minute). The hardness of the ground fruit decreased with increasing degree, and the intensity of sensory characteristics also changed with increasing degree.

<Example 5>

As described in Examples 1, 2, 3, and 4, microorganisms, enzymes, and milling treatments were performed alone or in combination during the soaking process of glutinous rice. That is, 10 minutes of glutinous rice immersed for 15 days (Comparative Example 1), 10 minutes of glutinous rice immersed for 24 hours (Comparative Example 2), 10 minutes of glutinous rice treated with Bacillus amyloriquipecisence (Comparative Example 4), 10 minutes in glutinous rice Hemicellulase treatment (Comparative Example 5), glutinous rice immersed for 20 minutes for 24 hours (Comparative Example 6), 0.1% of amylase was added to glutinous rice flour, and then treated at 35 ° C for 2 hours (Comparative Example 7, standardized recipe of sweets and glutinous rice) Studies on the Mechanism of Soaking, Daesan Papers Vol. 3, p.224-250, 1995), 2% of lactobacillus added to glutinous rice flour, followed by 18 hours treatment (Comparative Example 8, Standardization of Yukwa recipe and soaking glutinous rice) Mechanism Studies, Vol. Treated cupsis (test 46), hemicellulase was treated with glutinous rice for 20 minutes (test 47) to prepare a 20 minute treatment with the combination of Bacillus amyl Lowry kwipe sieon Su hemicellulase in rice (Test Example 48) A Yukwa the following Example 1 a similar manner to that described in the background. The results of analyzing the hardness, particle size, and gelatinization characteristics of glutinous rice according to a single or complex treatment are shown in FIG. 1, and the results of the swelling ratio, hardness, and sensory characteristics after preparing the fruit base are shown in FIGS. 2 to 4 and Table 13. It was.

<Table 13> Hardness and Sensory Evaluation of Yuguba-tang Prepared with Mixed-Glutinous Rice

Experimental group Sensory characteristics Solid degree Swelling degree Flavor color Comparative Example 1 4.95 9.31 11.49 6.44 Comparative Example 2 10.10 4.10 6.70 7.10 Comparative Example 4 4.85 11.56 6.69 9.31 Comparative Example 5 3.90 9.25 10.26 6.21 Comparative Example 6 5.10 9.28 9.17 7.42 Comparative Example 7 7.82 3.84 6.65 7.62 Comparative Example 8 8.43 3.57 7.42 8.30 Test Example 45 4.91 9.32 12.30 6.40 Test Example 46 4.81 10.86 11.50 6.53 Test Example 47 4.88 9.83 10.89 7.23 Test Example 48 4.14 11.88 11.62 8.01

As shown in FIG. 1, a combination of two or more kinds of treatments compared to the hardness of the glutinous rice pretreated by a single method of enzyme, microorganism, and milling was more effective in reducing the hardness and grain size and increasing the highest viscosity of the glutinous rice. In addition, as a result of preparing the condensed milk powder, and then the swelling ratio, hardness and sensory properties (FIGS. 2-4, Table 13), it was confirmed that the combination of two or more treatments was more effective. On the other hand, compared with Comparative Examples 7 and 8 in which enzymes such as alpha amylase or lactic acid bacteria were treated to glutinous rice flour, it was confirmed that addition of enzymes or microorganisms to glutinous rice immersions was preferred in the expansion ratio, hardness, and sensory characteristics.

According to the present invention, the dipping process can be completed within 24 hours while maintaining the traditional confectionery process, and a confectionery having excellent quality characteristics such as swelling ratio, texture, and flavor can be prepared.

Claims (14)

In the traditional method of manufacturing a confectionery comprising the step of immersing the glutinous rice in the immersion liquid, crushing the immersed glutinous rice into a predetermined shape, drying the molded product to expand the lacquer and then spreading the predetermined material, the immersion of the glutinous rice The sum, A: at least one enzyme selected from exo, or a protease comprising at least one enzyme selected from endo-type proteases, peptidase, lipolytic enzymes; Or / and B: A method of producing a fruit fruit, characterized in that it comprises a microorganism that secretes at least one or more enzymes belonging to the group A or generates an acid. delete delete The method of claim 1, wherein the lipolytic enzyme comprises a lipase based on triglycerol or monoglycerol as a substrate. The method of claim 1, wherein the microorganism is a yeast. delete delete 6. The method according to claim 5, wherein the yeast comprises at least one selected from Saccharomyces cerevisiae, Saccharomyces diastaticas and Sporoboromyces holstaticus. The method according to claim 1, wherein the glutinous rice is milled for 15 to 40 minutes. The method according to claim 1, wherein the microorganism is added in an amount of 0.005 to 1% by weight. The method according to claim 1, wherein the enzyme is added in 0.0003 to 2.5% by weight. The production method according to claim 10, wherein the treatment is carried out at 20 to 45 DEG C for 12 to 24 hours. The method according to claim 12, wherein the enzyme is treated with an immersion solution containing glutinous rice soaked 3 to 20 hours before at 0.5 to 4 hours at 20 to 45 ° C. In the traditional method of manufacturing a confectionery comprising the step of immersing the glutinous rice in immersion liquid, crushing the immersed glutinous rice into a predetermined shape, drying the molded product to squeeze milk and then wear a predetermined material, the glutinous rice is 15 Method of manufacturing milk fruit, characterized in that it was designed in minutes to 40 minutes

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