KR101728280B1 - Method of Fermentation Platycodon - Google Patents
Method of Fermentation Platycodon Download PDFInfo
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- KR101728280B1 KR101728280B1 KR1020160102876A KR20160102876A KR101728280B1 KR 101728280 B1 KR101728280 B1 KR 101728280B1 KR 1020160102876 A KR1020160102876 A KR 1020160102876A KR 20160102876 A KR20160102876 A KR 20160102876A KR 101728280 B1 KR101728280 B1 KR 101728280B1
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- fermented
- rice bran
- bellflower
- milk
- dough
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- 238000000855 fermentation Methods 0.000 title claims description 22
- 230000004151 fermentation Effects 0.000 title claims description 22
- 235000006753 Platycodon grandiflorum Nutrition 0.000 title abstract 8
- 235000006751 Platycodon Nutrition 0.000 title 1
- 241000357613 Platycodon Species 0.000 title 1
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- 235000009566 rice Nutrition 0.000 claims abstract description 76
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- DCUBTFGDURWEFR-UHFFFAOYSA-N 2-(2-benzoylphenyl)-3,1-benzoxazin-4-one Chemical compound C=1C=CC=C(C=2OC(=O)C3=CC=CC=C3N=2)C=1C(=O)C1=CC=CC=C1 DCUBTFGDURWEFR-UHFFFAOYSA-N 0.000 description 1
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- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinamide Chemical group NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
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- LXZZYRPGZAFOLE-UHFFFAOYSA-L transplatin Chemical compound [H][N]([H])([H])[Pt](Cl)(Cl)[N]([H])([H])[H] LXZZYRPGZAFOLE-UHFFFAOYSA-L 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Abstract
Description
본 발명은 미강과 우유를 혼합하여 만든 미강 반죽물을 증숙 살균하고 유산균을 혼합하여 반죽하여서 된 발효조성 반죽물 내에 통뿌리로 된 도라지를 넣고 이를 발효시켜서 되는 발효 도라지에 의해 도라지 원형을 그대로 유지하면서 도라지의 유효성분이 유출되지 않고 영양학적으로 유용한 미생물의 생리작용을 통해 생리활성물질 및 소화성을 증진하며 식감이 좋고 섭취가 용이하며 미강의 유효성분을 함께 섭취할 수 있는 발효 도라지 제조방법에 관한 것이다.The present invention relates to a method for producing a fermented rice cake, comprising the steps of sterilizing raw rice gruel produced by mixing rice gruel and milk, boiling lactic acid bacteria, kneading the mixture, kneading the bellflower with a root, and keeping the bellflower as it is The present invention relates to a method for producing a fermented bellflower, which can effectively intake physiological active substances and digestibility through a physiological action of a nutritionally useful microorganism without efflux of the bellflower, which is good in texture and easy to ingest, and can be taken together with active ingredients of rice gangue.
일반적으로 도라지는 우리나라 각처의 산과 들에 흔히 자라는 다년생 초본이다. 생육환경은 반그늘 혹은 양지의 부엽질이 많은 곳에서 자란다. 키는 40~90㎝이고, 잎은 긴 달걀 모양으로 길이는 4~7㎝, 폭은 1.5~4㎝로 가장자리에 톱니가 있고 표면은 녹색이고, 뒷면은 회청색이다. 꽃은 보라색 또는 흰색으로 피는데, 5갈래로 갈라지며 위를 향해 핀다. 뿌리는 굵고 줄기는 곧게 서며 줄기를 자르면 흰 유액이 나온다. 열매는 9~10월에 달리며 종자 크기는 미세하고 털면 먼지처럼 날아간다. 관상용으로 쓰이며, 뿌리는 식용, 약용으로 쓰인다.Generally, bellflower is a perennial herb that grows frequently in the mountains and branches of each country. The growth environment grows in a place where there is a lot of semi-shade or sunny side. Its height is 40 ~ 90㎝. Leaves are long ovate, 4 ~ 7㎝ in length, 1.5 ~ 4㎝ in width, with sawtooth on edge, green surface, Flowers bloom in purple or white, cracked in five branches and pushed upwards. The roots are thick and the stems are straight. If you cut the stem, the white fluid comes out. Fruit runs in September - October, seed size is fine, and if it is hairy, it flies like dust. It is used for ornamental purposes, and the roots are used for edible and medicinal purposes.
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도라지에는 수분 85%, 탄수화물 12.5g, 칼슘 45mg, 인 34mg, 철 1.5mg, 비타민 B1 0.08mg, B2 0.13mg, C 5mg 등이 함유되어 있다. 주요 할성물질로는 플라티코디온(Platicodion)-A, -C, -D1, -D2 플라티코디게닌(Platycodigenin), 폴리갈락신(Polygalacin)-D1, -D2 등 10여종의 사포닌 배당체와 플라티코딘(Platycodin, C42H68O17)이며 이외에도 베튜린(Betulin), 이누틴(Inutin), 피토스테롤(Phytosterol) 등이 있다.The bellflower contains 85% moisture, 12.5 g of carbohydrates, 45 mg of calcium, 34 mg of iron, 1.5 mg of iron, 0.08 mg of vitamin B1, 0.13 mg of B2, 5 mg of C and the like. The major isotonic agents include 10 kinds of saponin glycosides such as Platicodion-A, -C, -D1, -D2 Platycodigenin, Polygalacin-D1 and -D2, Platinol, Plutycodin (C42H68O17), Betulin, Inutin, and Phytosterol.
상기와 같은 도라지의 유효성분을 충분히 섭취할 수 있도록 하면서 도라지의 형태를 유지하도록 하여 제품의 신뢰성 및 상품성을 높이고, 섭취가 용이한 식감과 소화흡수력을 높일 수 있는 방안이 강구되고 있는 실정이다.There has been proposed a method of increasing the reliability and merchantability of the product by increasing the intake of the active ingredient of the product, and improving the texture and digestion and absorption capacity of the product.
그리고, 미강은 벼에서 왕겨를 뽑고 난 다음 현미를 백미로 도정하는 공정에서 분리되는 고운 속겨로서 비타민 A를 비롯해 B1,B6, 철분, 인, 미네랄 등 다양한 영양소들이 함유되어 있다.In addition, rice bran is a fine bruise which is separated from the process of removing rice hulls from rice and then turning brown rice into white rice. It contains various nutrients such as vitamin A, B1, B6, iron, phosphorus and minerals.
미강의 표준적인 화학 조성을 보면 수분 13.5％, 지방 18.3％, 당질 38.3％, 섬유 7.8％ , 회분 8.9％ 이다. 비타민 B1은 100ｇ중 2.5㎎이나 들어 있으며, 비타민 E도 많다.쌀겨를 먹으면 식물 섬유로 인해 장의 작용이 활발하게 되므로 배변이 촉진되어 아무리 지독한 변비도 해결할 수 있다. 또, 식물 섬유는 장내의 비피더스균을 증가시켜 장 안에 기생하고 있는 세균의 균형을 유지시키는 기능까지 하고 있기 때문에 대장암도 예방된다.The standard chemical composition of rice bran is moisture 13.5%, fat 18.3%, carbohydrate 38.3%, fiber 7.8% and ash 8.9%. Vitamin B1 contains 2.5mg of 100g and vitamin E. When you eat rice bran, the action of the intestines becomes active due to the plant fiber, so the defecation can be accelerated and the worst constipation can be solved. In addition, the plant fiber can increase the number of bifidobacteria in the intestines, and it also prevents the colon cancer because it also functions to maintain the balance of the bacteria parasitic in the intestines.
비피더스균이 증가하면 장이 건강하게 되어 노화 방지에도 큰 몫을 담당한다. 지방간을 예방하는 데도 효과가 높다. 쌀겨의 성분은 또 소장 내 칼슘의 흡수를 억제하는 작용을 하기 때문에 결석이 생기기 쉬운 사람에게 좋은 식품이다. 쌀겨를 면이나 명주 천으로 만든 주머니 속에 넣어 얼굴, 피부 등을 닦으면 얼굴은 윤이 나고 몸은 놀라울 정도로 청결해진다. 비누의 세정효과는 비교도 안 될 것이다. 또 쌀겨로 몸을 닦으면 윤기가 흐르는 아름다운 피부를 유지할 수 있으며, 피부병 치료에도 효과가 있는 등 건강과 미용면에서 볼 때도 뛰어난 효과가 있다고 발표되고 있다.When bifidobacteria are increased, the intestines become healthy and play a large part in prevention of aging. It is also effective in preventing fatty liver. Ingredients of rice bran are also good for people who are likely to develop stones because they act to inhibit the absorption of calcium in the small intestine. Put the rice bran in a pocket made of cotton or silk cloth to wipe the face and skin, and the face becomes glazed and the body becomes surprisingly clean. The cleaning effect of the soap will not be compared. In addition, it is said that if you wipe your body with rice bran, you can maintain a beautiful skin flowing with shine, and it is also effective in the treatment of dermatosis, and it is said that it has an excellent effect in terms of health and beauty.
본 발명은 현미에서 추출하여서 된 미강을 우유와 혼합하고 이를 반죽하여서 된 미강반죽물을 증숙시켜 살균하고, 상기 증숙 살균된 미강 반죽물을 유산균 발효유와 혼합하고 반죽하여서 된 발효조성 반죽물에 통뿌리로 된 도라지를 넣고 이를 건조시키는 과정으로 만들어진 발효 도라지를 제공할 수 있도록 함에 있다.The present invention relates to a method for producing a fermented rice cake, which comprises mixing rice bran extracted from brown rice with milk, kneading the raw rice bran by kneading the raw rice bran product, kneading the rice bran paste with the lactic acid bacteria fermented milk, The present invention provides a fermented bellflower which is prepared by adding a bellflower of the present invention and drying it.
본 발명은 장기 보관이 용이하고, 소비자에게 통뿌리로 된 도라지의 원형을 유지하고 있는 발효 도라지에 의해 시각적으로 보여지는 상품가치를 높일 수 있게 됨과 아울러 도라지의 유효성분이 유출되지 않고 영양학적으로 유용한 미생물의 생리작용을 통해 생리활성물질 및 소화성을 증진시키며 식감이 좋고 섭취가 용이하며 미강의 유효성분을 함께 섭취할 수 있는 발효 도라지를 제공함에 있다.The present invention can increase the value of the product visually displayed by the fermented bellflower which is easy to store for a long time and maintains the original shape of the bellflower as the root of the consumer, The present invention also provides a fermented bell pepper which is capable of enhancing physiologically active substances and digestibility through physiological action of the fermented bacillus,
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본 발명은 미강을 20~30분간 볶은 다음 볶음 미강 1kg에 대하여 우유 500~1000cc를 넣고 반죽하여 미강 반죽물을 만드는 제1단계와, 상기 미강 반죽물을 90~100℃의 온도에서 20~30분 동안 증숙 살균시키는 제2단계와, 상기 제2단계의 증숙 살균된 미강 반죽물에 유산균 발효유 150~200㎖의 비율로 혼합하고 이를 반죽하여 발효조성 반죽물을 만드는 제3단계와, 상기 제3단계의 발효조성 반죽물에 통뿌리로 된 도라지를 넣고 발효시키는 제4단계와, 상기 제4단계의 발효조성 반죽물에서 발효된 도라지만을 수득하고 이를 건조기에 넣고 35~40℃의 건조온도에서 40~80시간 건조시키는 제5단계로 이루어진 발효 도라지 제조방법을 특징으로 한다.
The present invention relates to a method for preparing a rice dough, comprising the steps of: roasting a rice bran for 20 to 30 minutes and then adding 500 to 1000 cc of milk to 1 kg of roasted rice bran to knead the rice bran and kneading the rice bran at 90 to 100 ° C for 20 to 30 minutes A third step of mixing the lactic acid bacteria fermented milk in a ratio of 150 to 200 ml to the boiled paste of the second step and kneading the mixture to make a fermentation product paste; And the fermented product is fermented in a fermented mixture of the fermentation composition obtained in the fourth step, and the fermented bellflower is placed in a drier and dried at a temperature of 35 to 40 DEG C for 40 to 60 minutes, And a fifth step of drying the fermented bellflower for 80 hours.
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상기 제4단계에서는 미강, 우유, 유산균이 혼합되고 이를 반죽시킨 발효조성 반죽물에 도라지를 넣되 수분함량이 75% 이상인 도라지는 36~39℃의 온도에서 70~80시간 발효시키는 것을 특징으로 한다.In the fourth step, the rice bran, milk, and lactic acid bacteria are mixed and the bellflower is added to the kneaded mixture of the fermentation composition. The bellflower having a moisture content of 75% or more is fermented at a temperature of 36 to 39 ° C for 70 to 80 hours.
상기 제4단계에서는 미강, 우유, 유산균이 혼합되고 이를 반죽시킨 발효조성 반죽물에 도라지를 넣되 수분함량이 20% 이하인 건조된 도라지는 36~39℃의 온도에서 100~140시간 발효시키는 것을 특징으로 한다.In the fourth step, bran, milk and lactic acid bacteria are mixed and the bellflower is added to the kneaded mixture, and the dried bellflower having a moisture content of 20% or less is fermented at a temperature of 36 to 39 ° C for 100 to 140 hours do.
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이와 같이 본 발명의 미강, 우유, 유산균을 이용한 발효 도라지는 수분의 유동성을 최소화하여 발효함으로써 도라지의 유효성분이 유출되지 않고 발효될 수 있도록 함과 아울러 영양학적으로 유용한 미생물의 생리작용을 통해 생리활성물질 및 소화성을 증진시킬 수 있는 효과가 있다.As described above, the fermented Dorado using the rice bran, milk and lactic acid bacteria according to the present invention minimizes the fluidity of the water, thereby fermenting the effective ingredient of the bran starter to be fermented without leaching out the nutrients, And the digestibility can be improved.
또, 본 발명은 도라지의 원형에 가까운 형태의 통뿌리로 된 발효 도라지가 제조되고 이를 건조함으로써 발효 도라지의 장기 보관이 용이하고, 발효 도라지를 소비자에게 유통 시킬 때에도 도라지의 원형에 가까운 형태로 된 발효 도라지에 의해 소비자에게 보여지는 시각적인 상품가치 및 소비자의 신뢰감을 높여줄 수 있는 효과가 있다.In addition, the present invention relates to a method for producing a fermented Dorado which has a root shape close to the circular shape of a bellflower and which can be easily stored for a long time by drying the fermented bellflower, and when the fermented bellflower is circulated to consumers, There is an effect of increasing the visual merchandise value and consumer confidence shown by the bellflower.
또, 본 발명의 발효 도라지는 쓴맛 때문에 도라지를 싫어하는 어린이들도 먹기 좋은 맛과 향을 가진 식감을 갖게 되고 미강의 유효성분도 함께 섭취할 수 있는 효과가 있다.In addition, the fermented Dororoji of the present invention has a mouthfeel with a taste and flavor that can be eaten by children who do not like bellflower because of its bitter taste, and has an effect of being able to ingest an effective ingredient of rice bran.
도 1은 본 발명에 따른 미강, 우유, 유산균을 이용한 발효 도라지 제조방법의 흐름도.FIG. 1 is a flow chart of a method for producing fermented bellflower using rice bran, milk, and lactic acid bacteria according to the present invention.
이하 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다. 그리고 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
본 발명은 현미에서 추출하고 볶음 과정을 거친 미강과 우유를 혼합하고 이를 반죽하여 미강 반죽물을 만드는 제1단계(S1)와, 상기 미강 반죽물을 증숙 살균시키는 제2단계(S2)와, 상기 제2단계의 증숙 살균된 미강 반죽물에 유산균 발효유를 혼합하고 이를 반죽하여 발효조성 반죽물을 만드는 제3단계(S3)와, 상기 제3단계의 발효조성 반죽물에 도라지를 넣고 발효시키는 제4단계(S4)와, 상기 제4단계의 발효조성 반죽물에서 발효된 도라지만을 수득하고 이를 건조시키는 제5단계(S5)로 이루어진 발효 도라지를 특징으로 한다.The present invention relates to a method for producing a rice cake, comprising a first step (S1) of mixing a rice gruel extracted from brown rice and roasted with milk and kneading the rice gruel to form a rice gruel, a second step (S2) A third step (S3) of mixing the fermented milk of lactic acid bacteria with the pasteurized rice gruel of the second stage and kneading the fermented milk to make a fermented product kneaded product; and a fourth step (S3) of adding the bellflower (S4), and fifth step (S5) of obtaining only the bellflower fermented in the fermentation composition dough of the fourth step and drying the bellflower.
본 발명에 적용되는 발효 도라지는 대체적으로 수분함량이 75% 이상인 도라지가 통뿌리로 된 것을 발효조성 반죽물에 넣어 발효시키거나, 수분함량이 20% 이하로 건조된 도라지가 통뿌리로 된 것을 발효조성 반죽물에 넣어 발효시킨 것이다.The fermented bellflower used in the present invention is a fermented bellflower having a water content of 75% or more as a root, which is fermented by putting it into a fermentation composition or fermenting the bellflower having a moisture content of 20% It is fermented by putting it in the composition dough water.
상기 제1단계(S1)에서는 왕겨가 제거된 현미에서 미강을 추출한 다음 이를 볶음솥에서 20~30분간 볶은 다음 상기 수득된 볶음 미강 1kg에 대하여 우유 500~1000cc를 넣고 골고루 반죽하여 미강 반죽물을 만든다. 상기 미강 반죽물에 포함되는 우유는 후 공정의 도라지의 유산균 발효 공정시에 유산균 활성화를 촉진하는 역할을 하게 된다.In the first step (S1), rice bran is extracted from rice hulls from which rice husk has been removed, and then roasted in a frying pan for 20 to 30 minutes. Then, 500 to 1000 cc of milk is added to 1 kg of the obtained rice bran, and rice bran is kneaded . Milk contained in the rice micropowder plays a role in promoting the activation of the lactic acid bacteria in the fermentation process of lactic acid bacteria in the later step.
상기 미강 반죽물에 포함되는 우유의 함유비율은 우유 500~1000cc로 이루어지되 수분함량이 75% 이상인 도라지의 경우에는 500cc를 넣고, 수분함량이 20% 이하인 도라지의 경우에는 1000cc를 넣어 반죽함이 바람직하며, 상기 수분함량이 적은 건조된 도라지는 1000cc의 우유가 함유되면서 미강 반죽물을 묽게 하여 도라지의 발효시에 유산균 및 미강의 유효성분도 용이하게 침투하여 발효될 수 있도록 함이 바람직하다.The content of milk contained in the rice bran paste is 500-1000 cc of milk but 500 cc is added in case of bellflower having a moisture content of 75% or more, and 1000 cc is added in case of bellflower having a moisture content of 20% or less And the dried bellflower having a low moisture content may contain 1000 cc of milk to dilute the rice bran product so that the active ingredient of lactic acid bacteria and rice bran can be easily penetrated and fermented when the bellflower is fermented.
미강은 벼에서 왕겨를 뽑고 난 다음 현미(玄米)를 백미(白米)로 도정하는 공정에서 분리되는 고운 속겨로서 지방질, 단백질, 식이섬유가 영양소의 많은 부분을 차지하고 있고, 비타민 A와 티아민, 피리독신, 니아신 등의 비타민 B군, 비타민 E 및 칼슘, 아연, 철분 등의 미네랄이 주성분을 이루고 있는 등 각종 영양분이 확인되고 있다.The rice gum is a fine pickle that separates rice husk from brown rice and then turns brown rice into white rice. Fat, protein, and dietary fiber make up a large part of nutrients, and vitamin A, thiamine, pyridoxine, Niacin and other vitamin B groups, vitamin E and minerals such as calcium, zinc, iron and the like.
즉, 쌀의 영양소가 집중되어 있어 있고 식물성 단백질이나 비타민과 같은 영양소를 가지고 있는 미강을 이용하여 발효시킴에 따라 미강의 유효성분을 함께 섭취할 수 있도록 함과 아울러 미강은 식이섬유가 풍부하여 유산균 발효를 촉진하게 되고, 미강은 볶음 과정을 거쳐서 된 볶음 미강을 사용함으로써 후 공정의 유산균 발효조성 반죽물에서 고소한 풍미를 갖도록 함에 있다.In other words, the nutrients of rice are concentrated and it is fermented using rice bran having nutrients such as vegetable protein and vitamin, so that the active ingredient of rice bran can be taken together, and the rice bran is rich in dietary fiber, And the rice bran is used in the roasted rice bran through the roasting process, so that the rice bran is made to have a flavor that is well suited to the lactic acid fermentation composition of the post-process.
상기 제2단계(S2)에서는 미강 반죽물을 90~100℃의 온도에서 20~30분 동안 증숙 살균시키는 과정으로 미강이 우유와 혼합되면서 유해균들의 생성을 차단토록 하면서 살균이 이루어지도록 하여 다음 공정을 수행하는 과정으로 제조되는 발효 도라지의 품질안정성을 갖도록 한다.In the second step (S2), rice bran paste is matured at a temperature of 90 to 100 ° C for 20 to 30 minutes to sterilize the rice bran by blocking the production of harmful microbes by mixing with rice milk. The quality of the fermented broth produced by the process is stable.
상기 제3단계(S3)에서는 증숙 살균된 미강 반죽물에 유산균 발효유 150~200㎖의 비율로 혼합하고 이를 반죽하여서 된 반죽물에 의해 도라지가 발효될 수 있는 발효조성 반죽물을 만든다.In the third step (S3), the rice bran paste is mixed with 150 ~ 200 ml of lactic acid bacteria fermented milk and kneaded, and the mixture is kneaded to make a fermented product paste which can be fermented by the kneader.
발효조성 반죽물에 함유된 미강 및 우유에 의해 유산균 활동을 더욱 활성화하고 유산균 증식을 촉진시키게 되며, 상기 발효조성 반죽물은 수분의 유동성을 줄여 주게 되므로, 이러한 발효조성 반죽물 내에 도라지를 넣어 발효시키는 과정에서 도라지의 유효성분이 빠져나오지 않고 도라지가 발효될 수 있도록 함에 있다.The activity of the lactic acid bacteria is further activated by the rice bran and milk contained in the fermentation preparation dough and the lactic acid bacteria is promoted to be promoted. Since the fermentation preparation dough reduces the fluidity of water, So that the bellflower can be fermented without withdrawing the effectiveness of the bellflower.
즉, 도라지의 감기, 기침, 냉병, 복통, 설사, 불면증, 기관지염 등과 같은 약리작용을 충분히 발휘되면서 발효가 이루어진다.That is, the fermentation takes place while sufficiently exhibiting pharmacological actions such as cold, cough, cold sickness, abdominal pain, diarrhea, insomnia, bronchitis and the like of the bellflower.
제4단계(S4)에서는 미강, 우유, 유산균이 혼합되고 이를 반죽시킨 발효조성 반죽물을 발효용기에 담은 다음 상기 발효조성 반죽물에 도라지를 넣되 수분함량이 75% 이상인 도라지는 36~39℃의 온도에서 70~80시간 발효하고, 수분함량이 20% 이하인 건조된 도라지는 36~39℃의 온도에서 100~140시간 발효시키는 과정으로 도라지 발효를 한다.In the fourth step S4, rice bran, milk, and lactic acid bacteria are mixed and the kneaded mixture is kneaded in a fermentation vessel. Then, the bellflower is added to the kneaded mixture of the fermentation composition, and the bellflower having a moisture content of 75% The dried bellflower fermented at a temperature of 70 to 80 hours and having a moisture content of 20% or less is subjected to a bellflowering fermentation process at a temperature of 36 to 39 ° C for 100 to 140 hours.
도라지는 채취되어 물로 세척되고 이물질이 제거된 다음 정선과정을 거쳐 선별된 것을 사용하되 발효조성 반죽물에 도라지를 넣게 될 때 도라지가 서로 닿지 않도록 하여 도라지의 발효조성 반죽물에 골고루 접촉되어 발효가 용이하게 이루어지도록 한다.The bellflower is collected and washed with water, and then the selected material is removed after the foreign matter is removed, but when the bellflower is placed in the fermentation composition, the bellflower does not come into contact with each other, .
상기 제5단계(S5)에서는 발효조성 반죽물에 도라지를 넣어 발효시킨 발효 도라지를 건조기에 넣고 35~40℃의 건조온도에서 40~80시간 건조하는 과정으로 건조된 발효 도라지를 만든다.In the fifth step (S5), the fermented bellflower is fermented by putting the bellflower into the fermentation composition, and drying the fermented bellflower at a drying temperature of 35 to 40 ° C for 40 to 80 hours.
상기 건조된 발효 도라지는 본래의 도라지 형태의 통뿌리로 되어 있으면서 거의 말랑말랑한 형태를 갖도록 하는 수분함량으로 섭취가 용이하도록 되어 있으며, 상온 또는 냉장보관한다.The dried fermented dorado is in the form of an intact bellflower shaped root, and is easy to ingest with a moisture content which is almost flimsy, and is stored at room temperature or in a refrigerator.
이와 같이 본 발명은 미강, 우유, 유산균이 혼합된 발효조성 반죽물에 도라지를 넣어 수분의 유동성을 최소화하여 발효함으로써 도라지의 유효성분이 도라지에서 유출되지 않고 발효될 수 있도록 하며, 영양학적으로 유용한 미생물의 생리작용을 통해 생리활성물질 및 소화성을 증진시킬 수 있고, 도라지의 발효시에 흡수되는 미강의 유효성분을 함께 섭취할 수 있게 된다.As described above, the present invention provides a method for fermenting a fermented food comprising mixing a raw material of rice bran, milk, and lactic acid bacteria with bellflower to minimize the fluidity of water, thereby fermenting the effective ingredient of the bellflower without flowing out from the bellflower, It is possible to enhance physiologically active substances and digestibility through the physiological action and to take active ingredients of the rice bran absorbed at the time of fermentation of the bellflower.
또, 도라지의 원형에 가까운 형태의 통뿌리로 된 발효 도라지가 제조되고 이를 건조함으로써 발효 도라지의 장기 보관이 용이하고, 발효 도라지를 소비자에게 유통 시킬 때에도 도라지의 원형에 가까운 통뿌리로 된 발효 도라지에 의해 소비자에게 보여지는 시각적인 상품가치 및 소비자의 신뢰감을 높여줄 수 있게 된다.In addition, a fermented bellflower having a root-like shape of the bellflower is manufactured and dried to facilitate long-term storage of the fermented bellflower, and even when the fermented bellflower is distributed to consumers, the fermented bellflower It is possible to increase the visual merchandise value and consumer confidence shown by the consumer.
이러한 발효 도라지를 섭취하고자 할 때에는 직접 섭취하거나 꿀과 같은 기호식품과 같이 함께 섭취할 수 있을 뿐만 아니라 발효 도라지를 분쇄하여 만든 분말을 복용하는 형태 등과 같이 다양한 방법으로 섭취할 수 있고, 쓴맛 때문에 도라지를 싫어하는 어린이들도 먹기 좋은 맛과 향을 가진 식감을 갖게 되어 용이하게 섭취할 수 있다.When the fermented Dorado is intended to be ingested, it can be ingested directly or in a variety of ways such as taking a powder made by pulverizing the fermented Dorado, as well as being able to ingest it together with a typical food such as honey or the like, Children who do not like to eat can easily eat because they have a texture with good taste and flavor.
이상에서 본 발명은 상기 실시예를 참고하여 설명하였지만 본 발명의 기술사상 범위 내에서 다양한 변형실시가 가능함은 물론이다.While the present invention has been described with reference to the exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
S1 : 미강과 우유를 혼합하여 미강 반죽물을 만드는 단계,
S2 : 상기 미강 반죽물을 증숙 살균시키는 단계,
S3 : 증숙 살균된 미강 반죽물에 유산균 발효유를 혼합하고 이를 반죽하여 발효조성 반죽물을 만드는 단계,
S4 : 발효조성 반죽물에 도라지를 넣고 발효시키는 단계,
S5 : 발효조성 반죽물에서 발효된 도라지만을 수득하고 이를 건조시키는 단계S1: Mixing rice bran and milk to make rice bran water,
S2: steam sterilization of the rice bran paste,
S3: Mixing lactic acid bacteria fermented milk with water-free sterilized rice bran water and kneading the mixture to make a fermented composition batter,
S4: Fermenting step The step of adding the bellflower to the kneaded product and fermenting,
S5: obtaining only the bellflower fermented in the fermentation composition kneader and drying it
Claims (7)
상기 미강 반죽물을 90~100℃의 온도에서 20~30분 동안 증숙 살균시키는 제2단계(S2)와,
상기 제2단계의 증숙 살균된 미강 반죽물에 유산균 발효유 150~200㎖의 비율로 혼합하고 이를 반죽하여 발효조성 반죽물을 만드는 제3단계(S3)와,
상기 제3단계의 발효조성 반죽물에 통뿌리로 된 도라지를 넣고 발효시키는 제4단계(S4)와,
상기 제4단계의 발효조성 반죽물에서 발효된 도라지만을 수득하고 이를 건조기에 넣고 35~40℃의 건조온도에서 40~80시간 건조시키는 제5단계(S5)로 이루어진 것을 특징으로 하는 발효 도라지 제조방법.
Roasted rice bran for 20 to 30 minutes, and then fried. The first step (S1) is to add 500 to 1000 cc of milk to 1 kg of rice bran, knead the rice bran,
A second step (S2) of mashing the rice bran paste at a temperature of 90 to 100 ° C for 20 to 30 minutes,
A third step (S3) of mixing the steamed rice bran product of the second stage with the mixture of the lactic acid bacteria fermented milk at a ratio of 150 to 200 ml and kneading the mixture to form a fermentation product paste,
A fourth step S4 of fermenting the dough of the fermentation composition in the third step by adding the bellflower as a root,
And a fifth step (S5) of obtaining only bellflower fermented in the fermentation preparation dough of the fourth step and drying it at a drying temperature of 35 to 40 ° C. for 40 to 80 hours in a drier .
상기 제4단계(S4)에서는 미강, 우유, 유산균이 혼합되고 이를 반죽시킨 발효조성 반죽물에 도라지를 넣되 수분함량이 75% 이상인 도라지는 36~39℃의 온도에서 70~80시간 발효시키는 것을 특징으로 하는 발효 도라지 제조방법.
The method according to claim 1,
In the fourth step (S4), rice bran, milk, and lactic acid bacteria are mixed and the bellflower is added to the kneaded mixture, and the bellflower having a moisture content of 75% or more is fermented at a temperature of 36 to 39 ° C for 70 to 80 hours By weight.
상기 제4단계(S4)에서는 미강, 우유, 유산균이 혼합되고 이를 반죽시킨 발효조성 반죽물에 도라지를 넣되 수분함량이 20% 이하인 건조된 도라지는 36~39℃의 온도에서 100~140시간 발효시키는 것을 특징으로 하는 발효 도라지 제조방법.
The method according to claim 1,
In the fourth step (S4), rice bran, milk, and lactic acid bacteria are mixed, and the dried bellflower having a moisture content of less than 20% is added to the kneaded mixture of the fermentation composition kneaded therein at a temperature of 36 to 39 ° C for 100 to 140 hours ≪ / RTI >
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