KR102080324B1 - Rice yogurts and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for producing rice yogurt, comprising the steps of: (a) grinding a clean, unwashed raw material into 50 to 100 mesh to prepare a raw material powder; (b) preparing a raw material liquid by mixing 10 to 60 parts by weight of the raw material powder with respect to 100 parts by weight of purified water and then heat sterilizing at 90 to 120 ° C .; (c) inoculating the sterilized raw material solution to 37 to 43 ° C. and then inoculating the lactic acid bacteria; (d) fermenting the raw material solution inoculated with the lactic acid bacteria at 35-38 ° C. for 13-17 hours to produce rice yogurt, wherein the raw material of step (a) is any one or more of white rice, brown rice and rice bran. As a feature, a large amount of yoghurt containing rice with good nutritional value and flavor can be produced, and rice consumption can be promoted.

Description

Rice yogurt and manufacturing method thereof

The present invention relates to a rice yogurt and a method for producing the same.

Republic of Korea Patent No. 1574112 (Registration Date: 2015.11.27., Name of the invention: a method for producing yogurt using grains and yogurt using grains produced by this), after screening soybean and almonds without scratches, air (air A material selection and impurity removal step of removing the foreign matter or impurities attached to the soybean and almond by spraying a); Room temperature immersion step of immersing for 6 to 8 hours in a temperature range of 20 to 40 ℃ after mixing the purified water to the soybean and almond; After removing the purified water in which the soybean and almonds are immersed, the sodium bicarbonate (NaHCO 3) solution immersion step of immersing in a sodium bicarbonate solution; A bath heating step of adding sun salt and pine nuts to soybeans and almonds immersed in the sodium bicarbonate solution and heating them in a bath for 25 to 35 minutes at a temperature of 95 to 105 ° C; A grinding step of grinding and adding the purified water to the soybean and almond mixture containing the natural salt and pine nuts heated by boiling water to prepare a mixed stock solution; Transferring the mixed stock solution to an extraction tank, separating and extracting the stock and undiluted stock solution, and storing the stock solution in a buffer tank; Sterilization deodorization step of sterilizing by heating the mixed stock solution stored in the buffer tank; A stirring and fermentation step of transferring the sterilized mixed stock solution to a fermentation tank, adding an additive, followed by stirring, and preparing a fermentation stock solution by adding complex lactic acid bacteria to the mixed stock solution containing the additive; And a cooling step of stirring the fermentation stock solution and cooling to 5 ° C., wherein the soybean and almonds are mixed and used in a weight ratio of 8: 2 to 6: 4 in the material selection and impurity removal step, in the normal temperature immersion step. The soybean, almond and purified water are mixed and used in a weight ratio of 1:25 to 1:35, and the sodium bicarbonate solution is diluted to a concentration of 2 to 4% at a temperature of 23 to 27 ° C. in the NaHCO 3 solution immersion step. 50 to 70 minutes in the range, based on 100 parts by weight of the soybean and almonds in the bath heating step, the sun salt is used 05 to 15 parts by weight, the pine is used 25 to 35 parts by weight, the grinding step in the Purified water is mixed with the soybean and almond mixture containing the natural salt and pine nuts in a weight ratio of 85:15 to 95:05, the sterilization deodorization step is a sterilization deodorizer Used in 125 to 135 ℃ process for producing a yoghurt with grains characterized in that the heating from 1 to 3 seconds at temperatures is disclosed.

This conventional technology, by inoculating and cultivating complex lactic acid bacteria in a mixed stock solution prepared using grains such as soybeans and almonds to prepare yogurt, while claiming that anyone can easily enjoy the unique fishy taste and odor, In addition, almonds containing allergic ingredients are added, so care must be taken for drinking, and there is a fundamental problem that does not promote the consumption of rice that remains nationally.

An object of the present invention created to solve the above problems is to provide a rice yogurt and a method of manufacturing the same that can mass-produce yogurt containing nutritious rice.

The object of the present invention is to prepare a raw material powder by (a) grinding the raw material, which is clean and washed, to 50 to 100 mesh; (b) preparing a raw material liquid by mixing 10 to 60 parts by weight of the raw material powder with respect to 100 parts by weight of purified water and then heat sterilizing at 90 to 120 ° C .; (c) inoculating the sterilized raw material solution to 37 to 43 ° C. and then inoculating the lactic acid bacteria; (d) fermenting the raw material solution inoculated with the lactic acid bacteria at 35-38 ° C. for 13-17 hours to produce rice yogurt, wherein the raw material of step (a) is any one or more of white rice, brown rice and rice bran. It can be achieved by a method for producing rice yogurt characterized in that.

Preferably, the raw material of step (a) of the present invention is characterized in that it further comprises white or weak beans.

Preferably, the method further comprises the step (a) -1 between step (a) and step (b) of the present invention, wherein step (a) -1 is based on 100 parts by weight of the raw powder, roasting 0.1 to 0.5 parts by weight of the prepared vortex powder, and then stirred at 30 to 35 ° C. for 48 to 60 hours, followed by sieving and removing the roasted vortex powder using a sieve mesh. Steaming petals at 5-100 minutes at 60-100 ° C. and then cooling them to 35-40 ° C .; (2) pulverizing the cooled hawthorn petals to have a particle diameter of 1 to 2 mm to make vortex powder; ③ Roast the vortex powder in the roaster heated to 180 ~ 230 ℃, characterized in that consisting of a step of rapid cooling to 30 ~ 35 ℃.

Preferably, after the step (d) of the present invention further comprises the step (e), the step (e) is made of a step further comprising 0.1 to 3 parts by weight of fermented red ginseng liquid, based on 100 parts by weight of rice yogurt And, the fermented red ginseng liquid, (A) the step of washing the ginseng at least one or more times using purified water of 5 ~ 30 ℃ to remove foreign substances on the surface; (B) preparing fermented red ginseng by fermenting the washed ginseng at a rate of 30 to 50% by volume based on 100% by volume of lactic acid bacteria-producing material containing amino acids and lactic acid bacteria at 40 to 45 ° C. Wow; (C) the fermented red ginseng is steamed for 2 to 5 minutes at 60 ~ 85 ℃ and then squeezed and filtered to produce a final fermented red ginseng liquid, the lactic acid bacteria of step (b) is in the lactobacillus ashdophylus , Kasei, Gasseri, Bulgaricus, Helvetica, Permentum, Paracassei, Plantarum, Lutheri, Rhamnosus, Salivarius, etc., including 11 species of Lactoccus, and Enterococcus among Two species, such as pessium and pecalis, include one species of thermophilus in Streptococcus, and at least one of four species such as Bifidome, breve, long gum and lactis in Bifidobacterium, The amino acids are characterized in that valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan, histidine.

In addition, another object of the present invention can be achieved by flesh yogurt prepared by any of the above methods.

The present invention as described above can produce a large amount of yogurt containing rice with good nutritional value and flavor, there is an effect that can promote the consumption of rice.

Hereinafter, with reference to the embodiment of the present invention will be described.

Rice yogurt manufacturer

1. Raw material crushing

The flawless and washed and dried raw materials are pulverized into 50 to 100 mesh to prepare raw powders.

Here, the raw material must include any one or more of white rice, brown rice, rice bran, and optionally include white and weak beans.

In addition, the raw material powder mixed with white beans or weak soybeans is mixed with 0.1 to 0.5 parts by weight of the roasted vortex powder with respect to 100 parts by weight of the raw material powder to remove blemishes, and then stirred at 30 to 35 ° C for 48 to 60 hours. Here, if the roasted walnut powder is 0.05 parts by weight or less, the desired purpose can not be achieved, and when 0.7 parts by weight or more, the bitter oyster-specific flavor may be added to impair the flavor of the rice yogurt to be produced finally. The roasted vortex powder of this embodiment is limited to the case containing white or weak soybeans, but it is clear that the application is possible even when not included.

Then, using a sieve, the roasted vortex powder is filtered out and only the raw powder is filled into the container. In this case, if the roasted wasong powder is not filtered out through a sieve, the disadvantage of reducing the sweetness of the finally produced rice yogurt occurs.

Here, Wasong is a herb that is effective for bleeding and bleeding because it is a perennial herb belonging to the stone family and has the property of reducing heat and converging.

The roasted vortex powder is produced by the following manufacturing process.

① Steam dried petals at 60-100 ℃ for 5-10 minutes, and then cool them to 35-40 ℃. Here, the reason why the ovary, leaves, and stems of the hawthorn are not used is that they are not suitable for the purpose of this embodiment because they have a lot of essences.

② Crush the cooled hawthorn petals to have a particle size of 1 ~ 2㎜ to make vortex powder.

③ Roast the vortex powder in the roaster heated to 180 ~ 230 ℃, and then prepared by rapid cooling to 30 ~ 35 ℃.

2. Purified water mixing and heating

10 to 60 parts by weight of the raw material powder is mixed with 100 parts by weight of purified water, followed by heat sterilization at 90 to 120 ° C. to prepare a raw material liquid (solid mixture).

3. Cooling and Lactobacillus Inoculation

The sterilized raw material is cooled to 37 ~ 43 ℃ and then inoculated with lactic acid bacteria.

Here, 0.1 to 15 parts by weight of lactic acid bacteria are inoculated with respect to 100 parts by weight of the sterilized raw material solution.

Lactic acid bacteria applied to this embodiment is one or more of the 19 species included in five species, such as Lactobacillus, Lactococcus, Enterococcus, Streptococcus and Bifidobacterium recognized by the Ministry of Food and Drug Safety as a functional raw material, Lactobacillus The genus Bacillus includes 11 species including Ashidophyllus, Casei, Gasseri, Bulgari, Helvetica, Permentum, Paracassei, Plantarum, Lutheri, Rhamnosus and Salivarius, and one species of Lactose in the Lactococcus. Enterococcus is included in the species of Pecium, Pecalis, etc., Streptococcus includes one species of Thermophilus, Bifidobacterium includes four species, such as Bifidoom, Breve, Longgum, Lactis. .

4. Fermentation and Rice Yogurt Manufacturing

Lactic acid bacteria inoculated raw material solution is fermented at 35 ~ 38 ℃ 13 to 17 hours to prepare a rice yogurt.

In addition, the present embodiment may further include 0.1 to 3 parts by weight of fermented red ginseng liquid, based on 100 parts by weight of rice yogurt. Fermented red ginseng liquid is provided to increase the body's absorption rate of rice yogurt using the fermentation process using saponin, an active ingredient of ginseng, lactic acid bacteria production material. Here, the fermented red ginseng liquid [2. Purified water mixing and heating] and [3. Cooling and lactic acid bacteria inoculation] is not included because it reduces the sweetness of the final yogurt.

Here, the manufacturing process of fermented red ginseng liquid is as follows.

end. Ginseng washing

Ginseng is washed at least once using purified water at 5 ~ 30 ℃ to remove foreign substances on the surface.

Ginseng used in the present embodiment is applicable to both white ginseng, ginseng or a mixture thereof, white ginseng is used to remove the epidermis with or without the epidermis 4 to 6 years old ginseng as a raw material.

I. Fermentation

Fermented red ginseng is prepared by immersing the washed ginseng at a rate of 30 to 50% by volume based on 100% by volume of lactic acid bacteria producing material containing amino acids and lactic acid bacteria and fermenting at 40 to 45 ° C for 3 to 5 days.

As defined in this example, lactic acid bacteria (Biogenics) refers to a useful metabolite produced by fermentation process using one or more lactic acid bacteria such as milk or soybean, and has an acidity of pH 4-5.

Here, the lactic acid bacteria used in this embodiment are 19 species included in five genera, such as Lactobacillus, Lactococcus, Enterococcus, Streptococcus, and Bifidobacterium, which are recognized as functional raw materials by the Korea Food and Drug Administration. Includes 11 species including Ashidophyllus, Casei, Gassereri, Bulgaricus, Helvetica, Permentum, Paracassei, Plantarum, Lutheri, Rhamnosus and Salivarius, and the genus Lactococcus contains 1 species , Enterococcus is included two species, such as Pesium, Pecalis, Streptococcus includes one species of thermophilus, Bifidobacterium includes four species, such as Bifidoom, Breve, Longgum, Lactis.

In addition, the lactic acid bacteria generating material is cultured by adding 10 ~ 200g lyophilized lactic acid bacteria in milk or soymilk 1,000ml, the detailed description thereof will be omitted because the culture method for this is known.

And lactic acid bacteria production has a function of inhibiting harmful bacteria in the intestine.

The lactic acid bacteria production material used in this embodiment is valine, leucine, leucine, isoleucine, methionine, threonine, threonine, lysine, phenylalanine, phenylalanine, tryptophan It contains essential amino acids, such as histidine, but it's important to note that you can add a recommended daily dose.

All. Steaming and Juice / filtration of Fermented Red Ginseng

Fermented red ginseng is steamed at 60 to 85 ° C. for 2 to 5 minutes and then compressed and filtered to finally prepare fermented red ginseng solution.

Fermented red ginseng liquid made through the above process has the following characteristics when compared with the red ginseng prepared by the traditional method.

First, it is possible to prepare fermented red ginseng liquid in a short time and a small process. Second, the low pH of the lactic acid bacteria production material can block the propagation of various bacteria. Third, it is easy to control the quality of fermented red ginseng liquid through fermentation by a specific lactic acid bacteria and its lactic acid bacteria producing material. Fourth, red ginseng fermentation of gugugupo method is fermented by microorganisms floating in the air, and red ginseng fermentation broth by lactic acid bacteria-producing material has the advantage of selective fermentation by lactic acid bacteria, whereas only microorganisms with strong heat resistance survive steaming. .

Lactobacillus Screening and Rice Yogurt Preparation

The purpose of this test is to screen for lactic acid bacteria that can ferment rice without a separate starch saccharification process or addition of starch hydrolase. The lactic acid bacteria and conditions are applied to the fermentation of rice yogurt to produce rice yogurt.

In addition, the raw material must include any one or more of white rice, brown rice, rice bran, and optionally include white or weak beans.

Lactic acid bacteria used in this test example is a mixed powder of lactic acid bacteria of Hanmi Health Co., Ltd.

A. Rice Yogurt Manufacturing

1) Grind the raw material to the size of 60 mesh using a grinder.

2) The raw powder and purified water are mixed at a ratio of approximately 10% (w / v, raw powder 30g and purified water 300mL), and then heated on a hot plate for about 15 minutes to undergo gelatinization and sterilization.

3) After cooling to 37 ~ 43 ℃ for lactic acid inoculation, inoculate the lactic acid bacteria mixed powder at a rate of about 0.25% (w / v, lactic acid bacteria mixed powder 0.5g) of purified water.

4) Incubate for 13-15 in an incubator at 36-39 ℃.

B. Lactobacillus count

1) Dispense and homogenize 90 mL of 0.1% (w / v) peptone water sterilized into 10 mL of rice yogurt.

2) Take 1mL in step 1) above and dilute 10 times with 0.1% peptone water.

3) Collect 100μL in step 2), divide into a petri dish, and use MRS medium (selective medium for measuring the number of lactic acid bacteria, MRS agar) to pour plate method (pour plate method, 昏 釋 平板 培養 法) ).

4) Then, after incubating for 15 hours at 36 ~ 38 ℃ to check the cells (colony).

C. pH Measurement

The rice yogurt is measured three times with a pH meter and the average value is calculated.

D. Lactic Acid Measurement

1) Dispense 10 mL of rice yogurt into a 100 mL volumetric flask and apply to 100 mL with primary distilled water.

2) Take 20mL of the sample in step 1) above and add 2 ~ 3 drops of 1% phenolphthalein solution.

3) Titrate with 0.1 NaOH until it turns pale.

Equation 1 of the acidity formula.

V: 0.1N NaOH titration consumption F: 0.1N NaOH titer

A: Amount of lactic acid corresponding to 1 mL of 0.1 N NaOH (mL) D: Dilution factor

S: sample amount

E. Sugar Measurement

Take 1 mL of rice yogurt in the sugar meter, measure three times, and calculate the average value.

[Final evaluation]

Experimental Example 1: White Rice Yogurt

Experimental Example 2: Brown Rice Yogurt

Experimental Example 3: Rice Bran Yogurt

Experimental Example 4: Brown Rice, White Seaweed, and Mixed Bean Yoghurt

Experimental Example 5: Rice bran, white pollen, mixed soybean yoghurt

Experimental Example 6: Brown rice, rice bran, white baek yoghurt

(A) Number of lactic acid bacteria (Table 1)

The yield of lactic acid bacteria was higher in yogurt mixed with grains such as brown rice or rice bran and white beans or weak beans than fermented white rice alone. In particular, the number of lactic acid bacteria was higher in Experimental Example 6 than in other experimental examples. This is because brown rice and rice bran contain dietary fiber that can be used as a substrate by lactic acid bacteria.

(B) pH, lactate content and sugar content (Table 2)

In the case of pH, all the experimental examples were found to be generally low, in particular, Experimental Example 2 and Experimental Example 6 was measured to be lower than the other Experimental Examples, the lactic acid content was measured to be the highest compared to the other Experimental Examples. As a result of comprehensively examining the results of the pH and lactic acid content, it could be expected that the fermentation of Experimental Example 6 proceeded more than the other experimental examples.

The sugar content was measured to be generally lower than the commercial fermented beverages in all experiments, it was expected that the cause was not using an additive with a sweet taste.

The present invention as described above has been described with reference to one embodiment, but not limited to this embodiment is obvious that all modifications based on the technical spirit of the present invention belong to the scope of the present invention.

Claims (5)

(a) pulverizing the clean and washed dry raw material into 50 to 100 mesh to prepare a raw material powder;
(b) preparing a raw material liquid by mixing 10 to 60 parts by weight of the raw material powder with respect to 100 parts by weight of purified water and heat sterilizing at 90 to 120 ° C .;
(c) inoculating the sterilized raw material solution to 37 to 43 ° C. and then inoculating the lactic acid bacteria;
(d) fermenting the raw material solution inoculated with the lactic acid bacteria at 35-38 ° C. for 13-17 hours to produce rice yogurt,
The raw material of step (a) is any one or more of white rice, brown rice and rice bran,
Further comprising the step (a) -1 between step (a) and step (b),
Step (a) -1,
To 100 parts by weight of the raw material powder, 0.1 to 0.5 parts by weight of the roasted vortex powder was mixed and stirred at 30 to 35 ° C. for 48 to 60 hours, followed by sieving and removing the roasted vortex powder using a sieve net.
The roasted wasong powder is,
① steaming dried dried pine needles at 60 to 100 ° C. for 5 to 10 minutes and then cooling to 35 to 40 ° C .;
(2) pulverizing the cooled hawthorn petals to have a particle diameter of 1 to 2 mm to make vortex powder;
③ The method of producing a rice yogurt, characterized in that the step of roasting the powder in the roaster heated to 180 ~ 230 ℃, then rapid cooling to 30 ~ 35 ℃ manufacturing.
The method of claim 1,
The raw material of step (a) is a rice yogurt manufacturing method, characterized in that it further comprises white or weak beans.
delete The method of claim 1,
After the step (d) further comprises the step (e),
The step (e) is made of a step further comprising 0.1 to 3 parts by weight of fermented red ginseng liquid, based on 100 parts by weight of rice yogurt,
The fermented red ginseng liquid,
(A) removing the foreign matter on the surface by washing the ginseng at least one or more times using purified water of 5 ~ 30 ℃;
(B) preparing fermented red ginseng by fermenting the washed ginseng at a rate of 30 to 50% by volume based on 100% by volume of lactic acid bacteria-producing material containing amino acids and lactic acid bacteria at 40 to 45 ° C. Wow;
(C) the fermented red ginseng is steamed for 2 to 5 minutes at 60 ~ 85 ℃ and then compressed and filtered to make the final production of fermented red ginseng liquid,
The lactic acid bacteria of step (b) include 11 species of Lactobacillus, including Ashidophilus, Casei, Gasseri, Bulgaricus, Helvetica, Permentum, Paracassei, Plantarum, Lutheri, Rhamnosus, Salivarius, etc. The lactococcus contains one species of lactis, the enterococcus contains two species, Pecisium and Pecalis, the Streptococcus contains one species of Thermophilus, and the Bifidobacterium contains Bifidome, Breve and Longgum. And at least one of four kinds, such as lactis,
The amino acid is valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan, histidine, characterized in that the production method of rice yogurt.
Rice yogurt prepared by the method of any one of claims 1, 2 and 4.