KR101439269B1 - Fermented refreshments - Google Patents

Abstract

The present invention relates to fermented refreshments which can improve taste and provide useful functions such as promoting absorption of nutriments, intestinal regulation, and the like, by fermenting raw materials for refreshments such as stir-fried rice cakes (Tteok-bokki), dumplings, pizzas, Korean sausages (Sundae), udon, Ramen, hamburgers, biscuits, rice cakes, fish cakes, Gimbap, doughnuts, pies, sandwiches, bread, hot dogs, and the like by using fermented microorganisms.

Description

{FERMENTED REFRESHMENTS}

The present invention relates to a method for producing a snack food by inoculating and fermenting a fermented microorganism into a material for producing rice cakes, dumplings, pizza, sundae, udon, ramen, hamburger, confectionery, rice cake, fish cake, kimbap, donut, pie, sandwich, bread, hot dog, To improve the taste, and to provide beneficial functions such as absorption promotion of nutrients, dressing action, and the like.

Snacks supplement nutrients that have not been met by three meals and mitigate the fasting between meals. Especially, adolescents with high nutrient requirements can alleviate malnutrition and imbalance by eating snacks, It is important to make sense of diversion, recovery, and so on.

These snacks include but are not limited to rice noodles, rice cakes, kimbab, fish cake, rice cake, kelgok cone flakes, donuts, pies, confectionery, sandwiches, hamburgers, buns, pizzas, Protein foods such as carbohydrate foods, fat / simple foods such as caramel, candy, chocolate, jelly and fried foods, fried chicken, cheese, ham, sausage, boiled egg, dried squid, , Vitamins and minerals such as strawberry / banana / chocolate milk, milk shake, yogurt, ice cream, yogurt, fresh fruit and orange juice; dried fruits such as peanuts and walnuts; and various foods such as soft drinks and corn There is a kind.

The present invention relates to the fermentation of a preferred carbohydrate food among such snack foods to snack foods. The fermentation refers to the conversion of organic matter using the microorganism in a broad sense and its enzymatic action. The fermentation of fermentation is derived from the Latin ferverve (boiling). The fermentation phenomenon has long been used in the manufacture of food or alcoholic beverages since the presence of microorganisms has been known. In the old days, molds, cheese, meat, and bread were used as medicines for wound healing. .

Fermented foods such as kimchi and doenjang are not only improved in texture and flavor but also in texture, and are safe foods that inhibit the growth of harmful microorganisms present in raw materials. In Korea, storage fermented foods such as soy sauce, kimchi, salted fish, and liquor have become important nutrient sources for the food of our grains, and have been established as a representative food of our food culture.

Regarding the fermentation snack, Korean Patent Registration No. 10-1189661 (Registration Date 2012.04.04) 'Low fat meat sausage containing meat meat skins and fermented vinegar, and its production method'; Korean Patent Laid-Open No. 10-2013-0115193 (Publication date 2013.10.21) 'Method for preparing germinated brown rice using fermented non-salted pickled jam; Korean Patent Laid-Open Publication No. 10-2013-0129613 (publication date 2013.11.29) discloses a technique for producing a rice cake roasted with a vitamin wood fermentation extract and a hot water extract of seaweed, The nutrients through the absorption promotion, and the function of providing the beneficial functions of the problem was very small.

Korean Registered Patent No. 10-1189661 (Registration date 2012.04.04) Korean Patent Laid-Open No. 10-2013-0115193 (Published date 2013.10.21) Korean Patent Publication No. 10-2013-0129613 (Publication date 2013.11.29)

In order to solve the above problems, the present invention relates to a method for improving the taste of snacks by fermenting wheat flour, rice or the like, which is a material for producing carbohydrate foods, using fermented microorganisms, and preparing snacks using the fermented materials , Absorption of nutrients, stimulation, and so on.

In order to achieve the above object,

Bacillus subtilis, Bacillus lentus, Bacillus ambiguus, Bacillus repens, Micrococcus, and the like can be used as food ingredients of carbohydrate foods. Micrococcus microorganisms such as Micrococcus conglomeratus, Micrococcus epimetheus, Micrococcus subflavescens, Micrococcus varianus, Lactic acid bacteria, Butyric acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, Lactobacillus brevis, Lactococcus lactis subsp. Lactis, Lactobacillus rhamnosus, Lactobacillus acidus Ruth (Lactobacillus acidophilus), Lactobacillus ruteri (Lactobacillus reuteri), Lactobacillus momentum spread (Lactobacillus fermentum), Lactobacillus Kane pireu (Lactobacillus kefir), Streptococcus faecalis (Streptococcus faecalis); and,

Saccharomyces coreanus, Saccharomyces bayanus, Saccharomyces validus, Saccharomyces sake, Saccharomyces stammerus saccharomyces, Saccharomyces cerevisiae, Saccharomyces manshuricus, Saccharomyces ellipsoideus, Saccharomyces tomentosus, Saccharomyces marxianus, Saccharomyces cerevisiae, );Wow,

Aspergillus candidus, Aspergillus nidulans, Aspergillus fumigatus, Aspergillus oryzae, Aspergillus oryzae, Aspergillus oryzae, Aspergillus oryzae, Aspergillus glaucus, Aspergillus niger, Rhizopus tritici, Rhizopus tamari, Rhizopus chinensis, Risofus juice, Rhizopus oryzae, Rhizopus delemar, Rhizopus peka, Rhizopus nodosus, Monascus purpureus, Rhizopus spp., Rhizopus spp., Rhizopus spp. Penicillium glaucum, Mucor mucedo, Mucor plumbeus, Mucor racemosus, Mucor javanicus, and the like; The fermented snack is fermented by inoculating one or two or more kinds of fermenting microorganisms selected from the group consisting of:

The fermented snack according to the present invention is a fermented snack produced by preparing a snack using a food material fermented by a microorganism to improve the taste of the snack and to have beneficial functions such as absorption of nutrients and promotion of absorption, It is very effective in maintaining the health of infants, children, and youth.

Hereinafter, a detailed description of the above-described technical configuration will be given.

The fermented snack according to the present invention is a fermented snack according to the present invention, which comprises a food composition of a carbohydrate food for snack food, comprising Bacillus viscosus, Bacillus subtilis, Bacillus lentus, Bacillus ambiguus, Bacillus repens, Micrococcus conglomeratus, Micrococcus epimetheus, Micrococcus subflavescens, Micrococcus varianus, lactic acid, Lactic acid bacteria, butyric acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, Lactobacillus brevis, Lactococcus lactis subsp. Lactis, Lactobacillus r. Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus fermentum, Lactobacillus kefir, Streptococcus faecalis, and Lactobacillus spp. ,

Saccharomyces coreanus, Saccharomyces bayanus, Saccharomyces validus, Saccharomyces sake, Saccharomyces stammerus saccharomyces, Saccharomyces cerevisiae, Saccharomyces manshuricus, Saccharomyces ellipsoideus, Saccharomyces tomentosus, Saccharomyces marxianus, Saccharomyces cerevisiae, );Wow,

Aspergillus candidus, Aspergillus nidulans, Aspergillus fumigatus, Aspergillus oryzae, Aspergillus oryzae, Aspergillus oryzae, Aspergillus oryzae, Aspergillus glaucus, Aspergillus niger, Rhizopus tritici, Rhizopus tamari, Rhizopus chinensis, Risofus juice, Rhizopus oryzae, Rhizopus delemar, Rhizopus peka, Rhizopus nodosus, Monascus purpureus, Rhizopus spp., Rhizopus spp., Rhizopus spp. Penicillium glaucum, Mucor mucedo, Mucor plumbeus, Mucor racemosus, Mucor javanicus, and the like; And the fermented microorganism is fermented using one or two or more fermenting microorganisms selected from the group consisting of

More particularly, the present invention relates to a method for preparing a rice cake comprising 70 to 80 wt% of snacks such as rice cake, dumpling, pizza, sundae, udon, ramen, hamburger, confectionery, rice cake, fish cake, kimbap, donut, pie, sandwich, bread, hot dog,

0.5 to 20 wt% of the fermentation microorganism,

0.1 to 5 wt% citrus extract,

0.1 to 2 wt% of glucose,

0.1 to 1 wt% of salt,

(NH ₄ ) ₂ SO _{4 in an amount of} 0.1 to 0.5 wt% and fermenting at a fermentation temperature of 20 to 26 ° C, a relative humidity of 80 to 96%, and an air flow of 0.3 to 0.5 m / s. Fermented snacks.

The fermenting microorganism may be selected from the group consisting of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, Lactococcus lactis subsp. Lactis, Lactobacillus lambus, (s) selected from the group consisting of Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus fermentum, and Lactobacillus kefir, which is selected from the group consisting of rhamnosus, Lactobacillus acidophilus, Lactobacillus acidophilus, It is more preferable to use it.

The fermented rice cakes have a function of suppressing the growth of microorganisms that may occur upon rotting in rice cakes and also enhancing the body immune function and the function of the body in the human body,

Fermented bread shows low aging and low mold growth. In case of fermented tteokbokki, it improves quality by increasing storage period and inhibiting microbial propagation outside lactic acid bacteria.

Important factors for favorable fermentation are external factors such as temperature, relative humidity, blowing speed, and internal factors such as pH and water activity. In the present invention, the fermentation is performed in a chamber capable of controlling temperature and humidity for 20 days. At this time, the fermentation process is performed while lowering the fermentation temperature and relative humidity as the fermentation time elapses.

That is, during 1 day of fermentation, fermentation takes place at a fermentation temperature of 23 to 26 ° C and a relative humidity of 94 to 96%

Fermentation takes place at a fermentation temperature of 21 to 22 ° C and a relative humidity of 88 to 92% for 2 to 3 days of fermentation,

Fermentation is carried out at a fermentation temperature of 20 ° C and a relative humidity of 80 to 86% for 4 to 20 days.

Fermented microorganisms are inoculated on LB (Lunia-Bertani broth) medium, pre-cultured in shaking incubator at 20 ~ 30 ° C and 200 ~ 250 rpm, inoculated into citrus medium, 180 ~ 200 rpm, for 40 ~ 50 hours, using a manometer to control the aeration amount at 5 ~ 15 L / min and use it as a cultured microbial culture.

In the case of the pre-culture, various methods can be applied according to the LB medium. For example, 10 g of Tryptone, 10 g of sodium chloride (Nacl) and 850 ml of distilled water (D.W) are mixed and dissolved.

Next, the pH is adjusted to 7.0. When the pH is high, HCl is added. If the pH is low, the pH is adjusted by adding NaOH.

After the pH is adjusted, sterilize using an autoclave at 120 ° C for 20 minutes. After sterilization, the fermenting microorganism is inoculated on the LB medium and pre-cultured in a shaking incubator at 20 to 30 DEG C and 200 to 250 rpm.

At this time, the citrus medium was crushed into fine particles of citrus fruits, and then Ca (OH) ₂ was added in an amount of 0.1 to 0.5 wt% based on the total weight of the crushed citrus fruits, followed by compression-

The liquid portion of citrus juice extracted by solid-liquid separation is adjusted to a sugar content of 5 Brix and an initial pH of 7, wherein the pH correction is performed using 5N NaOH solution.

The citrus fruit extract used for the fermentation is prepared by separating the granules and bark of any one or two or more fruits selected from citrus, orange, lemon, grapefruit, citron, and lime, grinding the granules, filtering with filter paper # 2, The water layer was concentrated with a rotary vacuum evaporator,

The shells are ground and immersed in water at 2 to 6 ° C for 20 to 25 hours and then filtered to obtain a mixture of the shell concentrate obtained by concentrating the shell layer with a vacuum concentrator.

The compounding ratio of the granular concentrate to the shell concentrate may be varied, but may be used in combination of the same weight ratios.

Sugar is an essential energy source for lactic acid production by lactic acid bacterium. It is an essential additive for fermentation. It helps growth of lactic acid bacteria and inhibits growth of undesirable microorganisms by inducing rapid pH decrease.

Dyeing agents are important additives for hygienic safety as well as taste and flavor of fermented foods, which retard or inhibit the growth of many harmful microorganisms early and promote the growth of fermenting microorganisms.

The salt not only contributes to improving the binding power and flavor by extracting the salt soluble protein, but also improves the quality of the final product by inhibiting the contamination by the pathogenic microorganism when the food is fermented.

As a dyestuff that can be used in addition to salt, nitrite contributes to the inhibition of oxidative process leading to rancidity and favorable growth of aging microorganisms, and is effective in inhibiting spore germination and proliferation of Salmonella and Clostridium botulinum.

In addition to the above-mentioned components, any one or more kinds of spices selected from garlic, ginger, pine needle, mugwort, mugwort, and pine needle powder having functions such as antimicrobial activity and oxidation inhibition may be mixed,

It can also be added for the preservative effect of fermented food and the inhibition of acid corrosion by adding wood vinegar. In the case of the vinegar solution, the growth of intestinal bacteria can be suppressed.

Rice fermentation

Rice is immersed in water at 20 ℃ for 8 hours and then water is removed for 1 hour. It is crushed with a roll grinder and made into rice flour. It is used with 25mesh sieve and stored at -20 ℃.

The mixture of 80 wt% of the rice flour, 12 wt% of the microbial culture, 6 wt% of citrus extract, 1.2 wt% of glucose, 0.5 wt% of salt and 0.3 wt% of (NH ₄ ) ₂ SO ₄ were mixed, The fermentation is carried out in a possible chamber for 20 days. Fermentation is carried out under conditions of a fermentation temperature of 25 ° C and a relative humidity of 95% for 1 day of fermentation, and a fermentation temperature of 21 ° C and a relative humidity of 89% And the fermentation is carried out under conditions of a fermentation temperature of 20 ° C and a relative humidity of 82% for 4 to 20 days of fermentation, and fermentation is carried out by fermenting at an air flow rate of 0.4 m / s for 20 days of fermentation .

At this time, the microorganism culture solution may be selected from the group consisting of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, Lactococcus lactis subsp. Lactis, Lactobacillus lambosus Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus fermentum and Lactobacillus kefir were mixed at the same ratio to obtain LB (Lunia- Bertani broth), pre-cultured in a shaking incubator at 28 ° C and 230 rpm, inoculated on a citrus medium, cultured under aerobic conditions at 27 ° C and 190 rpm for 43 hours, using a manometer It is a microorganism culture liquid cultured by adjusting the aeration amount to 10 L / min.

The citrus medium was prepared by crushing citrus fruits, crushing citrus fruits, adding Ca (OH) ₂ at 0.3 wt% to the total weight of the crushed citrus fruits, compressing and pulverizing them and then subjecting them to solid-liquid separation, 5Brix, initial pH 7, where 5N NaOH solution is used for pH calibration.

Specific examples of the preparation of some snacks using the fermented rice flour are as follows.

Fermented tteokbok

The rice flour is prepared by using the fermented rice flour,

After preparing the rice cake cake with rice cake, rice cake is added to 1 kg of the rice cake, 200g of the rice cake is added and 30g of the starch is mixed and the rice cake is fermented for 10 to 20 minutes.

Fermented buns

The fermented rice flour is used to produce dumpling,

40 g of wheat flour and 60 g of the fermented rice flour were mixed and sieved three times. The mixture was kneaded with 60 ml of 2% brine, followed by kneading using a roller to prepare a circular dumpling having a thickness of 0.1 cm and a diameter of 8 cm.

Fermented rice cake

6 g of the above fermented rice flour was mixed with 6 g of salt, mixed with water (116 g), and uniformly mixed with 40 g of sugar. The resulting mixture was spread evenly in a bamboo steamer with wet cotton cloth, steamed for 15 minutes, .

Fermented bread

350 g of the fermented rice flour was mixed with 350 g of the above fermented rice flour, 315 g of water, 28 g of oil, 8.0 g of gum, 0.9 g of emulsifier, 5.3 g of yeast, 70 g of sugar, 7 g of salt, 105 g of instant milk, and 10.5 g of egg albumin were mixed to prepare a dough. The dough was firstly fermented at a temperature of 30 ° C and a relative humidity of 80% for 20 minutes, and after the first fermentation was completed, the dough was re-kneaded and then subjected to secondary fermentation at a temperature of 35 ° C and a relative humidity of 80 to 95% for 60 minutes, And baked at 165 ~ 170 ℃ for 10 minutes to prepare rice bread.

The fermented snack according to the present invention is a fermented snack that is fermented by a microorganism and can be used as a food such as a rice cake, a dumpling, a pizza, a sundae, an udon, a ramen, a hamburger, a confection, a rice cake, a fish cake, a kimbap, a donut, a pie, a sandwich, And the nutrients have beneficial functions such as absorption promotion and dressing action, so that there is a high possibility of industrial use due to promotion of consumers' preference.

Claims (5)

70 to 80 wt% of rice flour, a food material of carbohydrate snack foods,
Bacillus species such as Bacillus viscosus, Bacillus subtilis, Bacillus lentus, Bacillus ambiguus, Bacillus repens, Micrococcus, conglomeratus, Micrococcus epimetheus, Micrococcus subflavescens, Micrococcus varianus, Lactic acid bacteria, Butyric acid, Leuconostoc mesenteroides, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus reuteri, and the like. , Lactobacillus fermentum, Lactobacillus kefir, Streptococcus < RTI ID = 0.0 > Bacteria of Streptococcus faecalis;
Saccharomyces coreanus, Saccharomyces bayanus, Saccharomyces validus, Saccharomyces sake, Saccharomyces stammerus saccharomyces, Yeast of Saccharomyces manshuricus, Saccharomyces ellipsoideus, Saccharomyces tomentosus, Saccharomyces marxianus, and the like,
Aspergillus candidus, Aspergillus nidulans, Aspergillus fumigatus, Aspergillus glaucus, Aspergillus nidulans, Aspergillus spp., Aspergillus spp. Aspergillus niger, Rhizopus tritici, Rhizopus tamari, Rhizopus chinensis, Rhizopus arrhizus, Rhizopus oryzae, oryzae, Rhizopus delemar, Rhizopus peka, Rhizopus nodosus, Monascus purpureus, Penicillium glaucum, Mucor mucedo, Mucor plumbeus, Mucor racemosus, Fungi of Mucor javanicus; Is inoculated into LB (Lunia-Bertani broth) medium and pre-cultured in a shaking incubator under conditions of 20 to 30 DEG C and 200 to 250 rpm, and then inoculated into a citrus medium And cultured under aerobic conditions at 20 to 30 ° C., 180 to 200 rpm for 40 to 50 hours, and 0.5 to 20 wt% of the cultured microorganism culture is adjusted to a ventilation rate of 5 to 15 L / min using a manometer.
The granules and the husks of one or two or more fruits selected from citrus, orange, lemon, grapefruit, citron, and lime are separated, the granules are ground, filtered with filter paper # 2, and the granular layer is concentrated with a vacuum concentrator And 0.1 to 5 wt% of a citrus fruit extract obtained by mixing the above concentrate and a shell concentrate obtained by grinding the shell and immersing the shell in water at 2 to 6 캜 for 20 to 25 hours and then filtering the resulting mixture to concentrate the shell layer with a vacuum concentrator, Wow,;
0.1 to 2 wt% of glucose;
0.1 to 1% by weight of salt;
(NH ₄ ) ₂ SO _{4 in an amount of} 0.1 to 0.5 wt%, and fermenting the rice flour at a fermentation temperature of 20 to 26 ° C, a relative humidity of 80 to 96%, and an air flow of 0.3 to 0.5 m / Wherein the carbohydrate snack is manufactured by using


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