KR102081990B1 - Yorgurt comprising rice germ and preparation method thereof - Google Patents

Abstract

The present invention relates to a yogurt comprising a rice germ and a method for manufacturing the same, specifically a method for producing a yogurt comprising the step of fermenting a mixture comprising rice and rice germ, yogurt comprising a rice and rice embryo, and the A food composition comprising yogurt.
Yogurt comprising a rice embryo according to the present invention is excellent in quality, sensory characteristics and functionality compared to yogurt prepared using milk or without using milk or rice embryos, the production of yogurt containing only cereals and the same It can be actively used in the development of food.

Description

Yogurt containing rice germ and preparation method thereof

The present invention relates to a yogurt comprising a rice germ and a method of manufacturing the same, specifically a method for producing a yogurt comprising the step of fermenting a mixture comprising a rice and rice germ, a yogurt comprising a rice and rice embryo, and the A food composition comprising yogurt.

Common yogurt is a kind of fermented milk, and is prepared by inoculating and fermenting lactic acid bacteria in milk. As it is known that lactic acid bacteria contained in yoghurt can produce various vitamin B in the intestine and suppress intestinal toxins, the fermented milk consumption is 573 thousand in 2013 from 502 thousand tons in 2010. The consumption is growing rapidly, with an increase of about 26% over three years.

Accordingly, the research on the production of yogurt using milk has been in progress and the manufacturing technology is well established. To date, many yogurt-related patents have been published or registered in Korea, and representative public patents are as follows. Republic of Korea Patent Publication No. 10-1754233 relates to a composition for producing yogurt having a firm curd formation of the yoghurt and improve body fat, Korean Patent Publication No. 10-2016-0082305 relates to a method for producing a yogurt with improved viscosity will be. However, research on the production of yogurt using grains is very limited, and the yogurt containing milk as a main ingredient is mostly occupied in the lactic acid bacteria fermented food market.

In this regard, some yogurt using soy milk or soy milk protein has been developed as a grain, but no special taste is produced that is differentiated from yogurt prepared using conventional milk. In addition, when the yogurt is manufactured using rice, there is a problem that the rice and milk are not fully luxury and the rice and the milk feel heterogeneous. In addition, as the interest in vegetarian foods has increased recently, the number of strict vegetarians who do not eat meat, milk, or eggs is increasing, and it is necessary to develop yogurt, which is composed of only cereals and increased in taste and functionality.

Under these circumstances, the present inventors have diligently researched to produce yogurt containing no cereals and only cereals as main ingredients. As a result, rice germ can be used to ferment yogurt without dairy products, as well as rice. The present invention was completed by confirming that taste and antioxidant activity were increased compared to yogurt without using embryos.

One object of the present invention is to prepare a rice paste by mixing the rice and water (a) to prepare a rice germ oil by mixing rice germ and water; (b) mixing the rice paste and rice germ oil to prepare a mixture of rice paste and rice germ oil; And (c) fermenting the mixture using lactic acid bacteria, to provide a method for producing yoghurt including rice germ.

Another object of the present invention is to provide a yoghurt comprising rice and rice germ.

Yet another object of the present invention is to provide a food composition comprising the yogurt.

In order to achieve the above object, one embodiment of the present invention comprises the steps of (a) mixing the rice and water to prepare a rice paste, and mixing the rice embryo and water to produce rice germ oil; (b) mixing the rice paste and rice germ oil to prepare a mixture of rice paste and rice germ oil; And (c) fermenting the mixture using lactic acid bacteria, thereby providing a method for preparing yogurt comprising rice germ.

As used herein, the term "rice" refers to white rice which has been refined by milling rice. For the purposes of the present invention, the rice may be completely removed from the embryo and rice bran layer through the milling. Varieties of the rice is not particularly limited thereto, but may be Samgwang, Hana powder, Haiami, Cheongdang, Dodam, Goami No. 2, Goami No. 4, Hong Jinju, Red Jinju, Choeun black rice, Suwon 542, Miryang 317.

As used herein, the term “rice germ” means an embryo of rice. For the purposes of the present invention, the rice embryo may be separated from rice through milling.

As used herein, the term "yogurt" means fermented using lactic acid bacteria (lactic acid bacteria). For the purposes of the present invention, the yoghurt may be free of dairy products.

In the present invention, yogurt prepared using rice embryos without using dairy products has functional properties such as quality characteristics such as viscosity and protease content, sensory characteristics such as taste and flavor, and antioxidant activity, compared to yogurt prepared using milk. This is excellent, especially when using the rice paste containing 20 or 30% of rice and 3 or 5% of sugar in the production of yogurt containing the rice embryo can increase both the quality characteristics and sensory characteristics of the yogurt It was confirmed. That is, the present invention solves the conventional problem that the fermentation by lactic acid bacteria was not properly performed when fermentation was performed using only cereals, so that fermentation products such as yogurt could not be prepared.

The step (a) includes a step of obtaining rice paste by mixing rice and water, wherein the mixing ratio of rice and water maximizes the quality and sensory properties of the yogurt, and does not inhibit fermentation by lactic acid bacteria. Do. At this time, the "rice paste" refers to a mixture of rice and water, it may mean that the mixture is ground.

Specifically, the rice paste may be prepared by mixing 5 to 35% (w / w) of rice and 65 to 95% (w / w) of water, more specifically 15 to 35% (w / w) It can be prepared by mixing the rice and 65 to 85% (w / w) of water, most specifically by mixing 20 to 30 (w / w) of rice and 70 to 80% (w / w) water It may be prepared, but is not limited thereto. When manufacturing the rice paste in a mixing ratio outside the above range, there is a problem that the quality and palatability of the yogurt is lowered.

In addition, the step (a) comprises a step of obtaining rice germ oil by mixing rice germ and water, wherein the mixing ratio of rice germ and water maximizes the quality characteristics and sensory characteristics of the yogurt, inhibits fermentation by lactic acid bacteria It is appropriate not to do it. In this case, the "rice germ oil" may refer to a mixture of rice germ and water, and may mean that the mixture is ground or the mixture is ground and filtered.

Specifically, the rice germ oil may be prepared by mixing 5 to 15% (w / w) rice germ and 85 to 95% (w / w) water, more specifically 8 to 12% (w / w) can be prepared by mixing rice germ and 88 to 92% (w / w) of water, but is not limited thereto. When manufacturing rice germ oil in a mixing ratio other than the above range, there is a problem that the quality and palatability of the yogurt is reduced.

Step (b) is a step of obtaining a mixture by mixing the rice paste and rice germ oil obtained in the step (a), the mixing ratio of the rice paste and rice germ oil maximizes the quality and sensory properties of the yogurt, It is appropriate to not inhibit the fermentation by lactic acid bacteria.

Specifically, the mixture may be prepared by mixing the rice paste and rice germ oil in the same volume ratio. When the mixture is prepared at a mixing ratio other than the above range, there is a problem in that the quality and preference of the yoghurt are lowered.

Step (c) is a step of fermenting the mixture of rice paste and rice germ oil obtained in the step (b) using lactic acid bacteria.

For the purposes of the present invention, in order to enhance fermentation efficiency, the mixture may be fermented by including 2 to 6 (w / v) sugar, specifically, it may be fermented by including 3 (w / v) sugar. However, the present invention is not limited thereto. When sugar is added at a mixing ratio other than the above range, there is a problem that the quality and palatability of the yoghurt are lowered.

In addition, the lactic acid bacteria may be inoculated into the mixture at 0.05 to 0.15% (v / v), specifically 0.07 to 0.13% (v / v), most specifically 0.1% (v / v), but can be fermented. This is not so limited.

In the present invention, the lactic acid bacteria may be Lactobacillus ( Lactobacillus ), specifically, the lactobacillus may be Lactobacillus plantarum ( Lactobacillus plantarum ). An example of the Lactobacillus plantarum may be the Lactobacillus plantarum JSA22, ie, the accession number KACC91973P described in Korean Patent Publication No. 10-1634270. The strain is a lactic acid bacterium isolated and selected from traditional Jangjang, characterized by excellent antimicrobial activity, digestibility and adhesion.

The preparation method of the present invention may further comprise the step of sterilizing and homogenizing the mixture before step (c).

Specifically, the step is to sterilize the mixture of the rice paste and rice germ oil obtained in the step (b), to prevent the desired fermentation is not progressed by other bacteria.

More specifically, the sterilization may be carried out at 90 to 110 ° C, more specifically at 95 to 105 ° C, most specifically at 100 ° C, and also for 50 to 70 minutes, specifically 55 to 65 minutes, most specifically 60 minutes It may be carried out, but is not limited thereto so long as sterilization can be performed. The sterilization may be performed by a method known in the art, and specifically, may be performed by a method such as dry heat sterilization and autoclaving, but is not limited thereto.

In addition, the step is to homogenize the mixture of the rice paste and rice germ oil obtained in the step (b), to enhance the efficiency of the fermentation. Homogenization results in an increase in the surface area of the particles, a uniform viscosity, a smooth texture and a stable tissue.

More specifically, the homogenization can be carried out at 20 to 40 ° C., more specifically at 25 to 35 ° C., most specifically at 30 ° C., and also for 35 to 45 hours, specifically 37 to 43 hours, most specifically 40 hours. It may be performed, but is not limited thereto. The homogenization may be performed by a method known in the art, and specifically, may be performed using a high speed homogenization, a high pressure homogenizer, a colloid mill, an ultrasonic wave, or the like, but is not limited thereto.

For the purpose of the present invention, the method for producing yogurt containing the rice embryo is characterized in that it does not use dairy products. That is, in the past, dairy products were used to carry out fermentation by lactic acid bacteria, but in the present invention, rice embryos are used instead of dairy products.

In addition, yogurt containing a rice germ according to the present invention may be an increase in taste and antioxidant capacity as compared to not containing a rice germ.

In a specific embodiment of the present invention, yogurt prepared using rice germ did not include this, or it was confirmed that the quality, sensory properties and antioxidant properties were significantly superior to yogurt prepared using milk (Tables 2 and 3). , And FIG. 2). In addition, when the yogurt is prepared using the rice germ, the rice paste containing 20 to 30% (w / w) of rice may be used, and 3 or 5% (w / v) of sugar may be added to ferment. When quality characteristics and sensory characteristics were confirmed to increase (Tables 4 to 6).

This suggests that the manufacturing method of the present invention for producing yogurt using rice embryos can produce yogurt with increased quality and taste as well as functionality without using milk.

Another aspect of the invention provides yogurt comprising rice and rice germ.

At this time, the description of the terms "rice", "rice germ" and "yogurt" is as described above.

Yogurt prepared using the rice germ of the present invention, characterized in that yogurt does not use dairy products, and quality characteristics such as viscosity and protease content, taste, flavor and sensory properties compared to yogurt prepared using dairy products And excellent functionality such as antioxidant activity.

Specifically, the yoghurt may be prepared by the method of manufacturing yoghurt including the rice embryo according to the present invention, but is not limited so long as it includes rice and rice germ, or rice paste and rice germ oil.

Another aspect of the invention provides a food composition comprising the yogurt.

At this time, the description of the term "yogurt" is as described above.

As used herein, the term “food” includes all foods in a conventional sense such as snacks, confectionery, bread, pizza, ramen, other noodles, rice, instant rice, ice cream, dairy products, and health foods. As long as it can be included, it is not limited thereto.

Yogurt comprising a rice embryo according to the present invention is excellent in quality, sensory properties and functionality compared to yogurt prepared using milk or without using milk or rice embryo, the production of yogurt containing only cereals and the same It can be actively used in the development of food.

1 is a schematic view showing a manufacturing process of yogurt comprising a rice embryo according to the present invention.
Figure 2 is a graph showing the antioxidant capacity of the yogurt containing rice embryos according to the present invention. A relates to DPPH activity and B relates to ABTS activity. Positive control is Korea's Yakult Mechinnikov yogurt, water is yogurt does not contain rice germ, milk is yogurt made using milk without containing rice germ, and rice germ is yogurt prepared according to one embodiment of the present invention Means.
Figure 3 is an image showing the results of TLC analysis of exopolysaccharides (EP) of the yogurt prepared by adding 3% (w / v) sugar according to an embodiment of the present invention. Std. Relates to the results of TLC analysis of sugar (Sucrose; Suc), 0hr is the result of TLC analysis at the start of fermentation, and 40hr is the result of TLC analysis after 40 hours of fermentation. In this case, Glc means glucose.
Figure 4 is a graph showing the antioxidant capacity of the rice varieties of yogurt containing a rice embryo according to the present invention. Positive control means Mechinnikov yogurt from Yakult Korea.
Figure 5 is a graph showing the antioxidant capacity before and after the fermentation of yogurt containing rice germ prepared using Samkwang or coarse black rice according to an embodiment of the present invention. Positive control means Mechinnikov yogurt from Yakult Korea. A relates to DPPH activity before (0) and after fermentation (40) of yogurt prepared using Samkwang, and before fermentation of yogurt prepared using Joeenkukmi (0). And ABTS activity after fermentation 40.

Hereinafter, the present invention will be described in more detail with reference to the following examples. These examples are only intended to illustrate the invention and are not to be construed as limiting the scope of the invention by these examples.

Production Example  One. Rice germ  Containing Yogurt  Manufacturing method

In the following manner, yogurt containing rice and rice embryos were prepared.

First, the selected rice was pulverized by a test mill, and then rice flour passed through using a 50 mesh sieve was used. The rice flour and water were mixed at a weight ratio of 1: 9 to 3: 7, and ground to prepare rice paste.

In addition, rice germ and water were mixed at a weight ratio of 1:10, and then pulverized and co-filtered with cheese cloth to prepare rice germ oil.

Thereafter, the mixture of rice paste and rice germ oil was mixed at the same volume ratio to prepare a mixture of rice paste and rice germ oil, and 3% (w / v) of sugar was added to the mixture, followed by sterilization (luxury, autoclaving, 100). C, 60 minutes). After cooling to room temperature, and after homogenizing, lactic acid bacteria (Lactobacillus plantarum JSA22; Accession No. KACC91973P) was inoculated at a constant concentration (0.1% (v / v), OD (600 nm)), and 40 at 30 ° C. After fermentation for a time to prepare a rice yogurt containing rice and rice germ.

At this time, the manufacturing process of the rice yogurt is shown in Figure 1, the types of rice varieties used in the present invention are listed in Table 1 below.

kind Characteristic kind Characteristic Samkwang For rice and rice Dodam White Rice, Resistance Starch Clean For rice and rice Goami 2 White Rice, Resistance Starch Haiami White rice, high amino acid Goami 4 White Rice, Inorganic Nutrient Powder White rice, rice flour only Hong Jinju Colored and red rice Suwon542 White rice, rice flour only Red pearl Colored and red rice Miryang317 White rice, rice flour only Black rice Colored rice, black rice

Example  1. According to fermentation aids Yogurt  Property check

Example  1-1. Check quality characteristics

In order to confirm the properties of the yogurt containing the rice germ prepared in Preparation Example 1, the quality characteristics thereof were confirmed.

On the other hand, the rice embryo of the present invention is a fermentation aid, that is, as a protein source of lactic acid bacteria, used for the purpose of increasing the fermentation efficiency of yogurt, yogurt containing milk used as a fermentation aid in the art of Preparation Example 1 Prepared according to the method, it was used as a control.

Specifically, the viscosity, sugar content, pH, total acidity, lactic acid bacteria count (LAB), amylase and protease of yogurt were confirmed, and the results are shown in Table 2 below. Viscosity measurement was performed after the fermentation was completed, the sample was collected and stored at 5 ° C. for 24 hours, and then stabilized at 20 rpm for 1 minute using a viscometer (LVDV-II + Pro, Brookfield Engineering Lab. Inc., Middleboro, USA). The pH of the sample was measured by using a pH meter, and the sugar content was measured by a sugar meter (Atago Co., Japan) The total acidity was added by adding 0.1 N NaOH (F = 1.000) solution in 10 mL of the sample to pH 8.2. The volume (mL) of NaOH consumed was measured and converted to lactic acid content.The lactic acid bacteria count was diluted with the saline solution, and then the lactic acid bacteria selection medium (MRS agar, Difco, New Jersey, USA) 48 hours incubation at 37 ℃ was expressed in logCFU / ml.

Fermentation
Supplements Viscosity
(cP) Equivalent pH Total acidity
(Lactic acid,%) LAB
(log CFU / mL) Amylase (units / g) Protease
(unit / g sample) none 111 5.67 ± 0.12 3.59 ± 0.02 0.19 ± 0.04 8.08 ± 0.05 0.001 ± 0.000 - milk 2759 11.03 ± 0.06 3.71 ± 0.02 0.72 ± 0.06 9.12 ± 0.07 0.005 ± 0.001 - Rice germ 162.6 7.4 ± 0.10 3.69 ± 0.03 0.69 ± 0.04 9.12 ± 0.08 0.013 ± 0.001 89.67 ± 3.62

As a result, as shown in Table 2, when using the rice embryo as a fermentation aid, it was confirmed that the sugar content is low, and the protease content is high compared to using milk.

Through the above results, since yogurt containing rice germ has a low sugar content and high protease content, it can be seen that it can be usefully used as a food composition having excellent quality to help blood sugar management and digestion. there was.

Example  1-2. Sensory Characteristics Check

In order to confirm the properties of the yogurt containing the rice germ, prepared in Preparation Example 1, its sensory properties were confirmed.

Specifically, the taste, aroma, texture and overall acceptability of the yoghurt were confirmed, and the results are shown in Table 3 below. The sensory test was to keep the fermented rice yogurt refrigerated, and to learn how to perform the sensory test for 15 researchers from the National Institute of Food Science, rinse your mouth with water before and after the test, and check the color, taste, aroma, texture and taste. Nine stages of evaluation, with a minimum of 1 and a maximum of 9 for each item, were evaluated.

Fermentation Aids flavor incense Organization Overall none 5.154 ± 2.54 ^bc 5.357 ± 1.91 ^a 4.786 ± 2.08 ^NS 5.214 ± 2.04 ^b milk 4.231 ± 2.05 ^c 2.929 ± 1.49 ^b 5.587 ± 2.03 3.667 ± 2.02 ^c Rice germ 5.917 ± 1.16 ^ab 5.857 ± 1.51 ^a 5.214 ± 1.53 5.714 ± 1.20 ^ab

As a result, as shown in Table 3, when using the rice embryo as a fermentation aid, it was confirmed that the taste, aroma, texture and overall preference is excellent compared to not using it or using milk.

Through the above results, it was found that yogurt containing rice germ can be usefully used as a food composition having high preference since it has excellent taste, aroma, texture and overall sensory preference.

Example  1-3. Functional check

In order to confirm the properties of the yogurt including the rice germ prepared in Preparation Example 1, its functionality was confirmed.

Specifically, the antioxidant capacity of the yogurt was confirmed. Antioxidant activity of rice yogurt is shown by DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma-Aldrich) and ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid, Sigma-Aldrich) radicals. It was confirmed by measuring scavenging activity. DPPH radical scavenging activity was measured by adding 0.2 mL of the sample to 0.8 mL of 0.2 mM DPPH solution (dissolved in 99.9% ethanol) and measuring the absorbance decrease after exactly 30 minutes at 520 nm. ABTS radical scavenging activity was obtained by leaving ABTS cations to form ABTS cations by leaving ABTS 7.4 mM and potassium persulphate 2.6 mM in the dark for one day. It was diluted with ethanol using 3.6 * 10 <^4> M ^- 1cm <^-1> . 50 μl of the extract was added to 1 mL of diluted ABTS solution, and the change in absorbance was measured after exactly 30 minutes. DPPH and ABTS radical scavenging activity were expressed in mg TE (Trolox equivalent antioxidant capacity) per 100 g of sample.

As a result, as can be seen in Figure 2, when using the rice embryo as a fermentation aid, it was confirmed that the DPPH and ABTS activity is about 2 times or more superior to not containing it. In particular, it was confirmed that DPPH and ABTS activity was significantly superior to yogurt fermented with milk.

Through the results, it was found that yogurt containing rice germ can be usefully used as a functional food because it has excellent antioxidant capacity.

Example  2. In rice content  According Yogurt  Property check

Example  2-1. Check quality characteristics

As shown in Example 1 that the yogurt prepared using the rice embryo as a fermentation aid has the best quality, organoleptic properties and functionality, the yogurt containing rice embryos when using a certain amount of rice when making yogurt The purpose of this study was to determine whether the best quality characteristics could be exhibited.

Specifically, in the method according to Preparation Example 1 rice paste containing 10, 20 or 30% (w / w) of rice (including rice and water in a weight ratio of 1: 9, 2: 8 or 3: 7 Rice paste) to prepare yogurt containing rice embryos.

Then, the viscosity, sugar content, pH, total acidity, LAB, amylase and protease of the yoghurt were confirmed by the method according to Example 1-1, and the results are shown in Table 4 below.

Rice content Viscosity
(cP) Sugar content
(Brix,%) pH Total acidity
(Lactic acid,%) LAB
(log CFU / mL) Amylase (units / g) Protease
(unit / g sample) 10% 31.8 5.5 4.14 ± 0.02 0.50 ± 0.02 8.64 ± 0.06 0.012 ± 0.00 92.27 ± 5.19 20% 142.8 7.9 4.08 ± 0.02 0.52 ± 0.02 8.54 ± 0.13 0.013 ± 0.01 97.23 ± 7.14 30% 17756 10.4 4.09 ± 0.00 0.61 ± 0.00 8.77 ± 0.04 0.013 ± 0.00 173.24 ± 7.07

As a result, as shown in Table 4, except for the viscosity and protease, all yogurt prepared using 10, 20 or 30% of the rice was confirmed to exhibit similar quality characteristics.

On the other hand, as the content of the rice contained in the rice paste increases the viscosity of the yogurt increases, it is suitable to use 10 to 20% of the rice for the production of the liquid type yogurt, 20 to prepare the yogurt of the lake type It was found that it is suitable to use from 30% of rice.

Example  2-2. Sensory Characteristics Check

As yogurt prepared using rice germ as fermentation aid was found to have the best quality, sensory and functional properties, yogurt containing rice germ showed the best sensory property when some amount of rice was used. I wanted to see if it could.

Specifically, for the yogurt containing the rice embryo prepared in Example 2-1, the taste, aroma, texture and overall acceptability of the yogurt was confirmed by the method according to Example 1-2, the results are as follows Table 5 shows.

Rice content color flavor incense Organization Overall 10% 5.214 ± 1.19 ^b 4.429 ± 1.50 ^b 4.214 ± 2.08 ^b 4.571 ± 1.79 ^b 4.286 ± 1.27 ^b 20% 6.143 ± 1.10 ^ab 6.154 ± 0.99 ^a 5.429 ± 1.70 ^ab 6.643 ± 1.39 ^a 6.714 ± 1.14 ^a 30% 6.571 ± 1.40 ^a 6.692 ± 1.44 ^a 6.286 ± 1.44 ^a 6.357 ± 1.91 ^a 6.714 ± 1.90 ^a

As a result, as can be seen in Table 5, the color, taste, aroma, texture and overall sensory acceptability of the yogurt prepared using 20 or 30% rice is higher than the yogurt prepared using 10% rice. Confirmed. In particular, it was confirmed that the higher the content of the rice contained in the rice paste, the higher the sensory properties.

Through the above results, it can be seen that when using 20 or 30% of the rice can be prepared excellent yogurt sensory properties.

Example  3. Per our content  According Yogurt  Property check

As shown in Example 1 that the yogurt prepared using the rice embryo as a fermentation aid has the best quality, sensory and functional properties, the yogurt containing rice embryos when using some sugar in the yogurt production The purpose of this study was to determine whether the best quality characteristics could be exhibited.

Specifically, after adding 3, 5 or 10 (w / v) of sugar to the mixture containing rice paste and rice germ oil by the method according to Preparation Example 1, yogurt containing rice germ was prepared.

Then, the viscosity, sugar content, pH and total acidity of the yoghurt were confirmed by the method according to Example 1-1, and the results are shown in Table 6 below.

Equivalent Viscosity
(cp) Sugar content
(Brix,%) pH Total acidity
(Lactic acid,%) 3% 647.9 7.4 4.08 ± 0.01 0.63 ± 0.06 5% 692.9 9.3 4.07 ± 0.00 0.56 ± 0.03 10% 794.8 15.3 4.09 ± 0.01 0.52 ± 0.02

As a result, as shown in Table 6, when using 3 or 5% of the sugar, it was confirmed that the viscosity, sugar content, pH and total acidity are appropriate, but when fermented with 10% of the sugar in the yogurt It was confirmed that the sugar content was excessively increased due to excess sugar.

In addition, as shown in Figure 3, when the fermentation using 3% of the sugar was confirmed that the appropriate extracellular polysaccharide (exopolysaccharide) is produced from the fermentation strain. On the other hand, extracellular polysaccharide is a polysaccharide produced by lactic acid bacteria, plays a role of protecting the lactic acid bacteria and has a texture such as gel (gel).

Through the above results, it was found that when using 3 or 5% of the sugar can be prepared yogurt excellent in quality and sensory properties.

Example  3. In rice varieties  According Yogurt  Property check

Example  3-1. Check quality characteristics

As shown in Example 1 that the yogurt prepared using the rice embryo as a fermentation aid has the best quality, sensory and functional properties, the yogurt containing rice embryos when using any kind of rice in the yogurt production The purpose of this study was to determine whether the best quality characteristics could be exhibited.

Specifically, by the method according to Preparation Example 1 of various varieties, such as Samkwang, powdered powder, Haiami, Cheongdang, Dodam, Goami No. 2, Goami No. 4, Hong Jinju, Red Pearl, Joeun black rice, Suwon 542, Miryang 317 A rice paste containing 30% (w / w) of rice was prepared, and a yogurt containing rice embryos was prepared using the rice paste.

Then, the viscosity, sugar content, pH, total acidity, LAB, amylase and protease of yoghurt were confirmed by the method according to Example 1-1, and the results are shown in Table 7 below.

Characteristic Rice varieties Viscosity
(cP) Equivalent pH Total acidity
(Lactic acid,%) LAB
(log CFU / mL) Amylase
(units / g) Protease unit / g sample Top quality Samkwang 15897 11.2 ± 0.26 3.92 ± 0.04 0.63 ± 0.04 8.88 ± 0.03 0.025 ± 0.001 79.42 ± 4.90 Hi
army 16377 11.6 ± 0.10 4.1 ± 0.02 0.52 ± 0.02 8.83 ± 0.03 0.015 ± 0.000 84.51 ± 5.07 Clean 18536 12.17 ± 0.06 4.12 ± 0.01 0.48 ± 0.02 8.97 ± 0.06 0.039 ± 0.001 81.72 ± 17.46 Goamylose Dodam 175.8 6.70 ± 0.10 4.00 ± 0.02 0.54 ± 0.02 9.00 ± 0.04 0.010 ± 0.000 86.98 ± 3.41 Goami
No. 2 424.7 8 ± 0.17 4.14 ± 0.03 0.63 ± 0.05 8.95 ± 0.02 0.017 ± .000 132.69 ± 3.52 Goami
No. 4 95.4 7.03 ± 0.15 3.94 ± 0.03 0.61 ± 0.03 9.09 ± 0.12 0.012 ± 0.001 87.02 ± 3.34 Colored rice Hong Jinju 19256 13.8 ± 0.10 4.18 ± 0.01 0.59 ± 0.01 9.12 ± 0.03 0.027 ± 0.001 170.31 ± 14.82 Red pearl 15957 11.57 ± 0.32 4.2 ± 0.01 0.59 ± 0.01 8.94 ± 0.02 0.030 ± 0.003 167.18 ± 11.07 Joe
Black rice 22015 12.67 ± 0.85 4.14 ± 0.02 0.62 ± 0.01 9.18 ± 0.05 0.040 ± 0.002 701.97 ± 12.41 Rice flour only Powder 15880 11.53 ± 0.25 3.912 0.521 8.84 0.015 ± 0.001 101.87 ± 10.39 Miryang317 5640 9.83 ± 0.32 3.903 0.526 8.80 0.012 ± 0.001 46.52 ± 5.17 Suwon542 39920 15.20 ± 0.20 3.841 0.537 8.80 0.049 ± 0.003 50.57 ± 0.04

As a result, as shown in Table 7, except for the viscosity and protease, it was confirmed that all yogurts prepared using various varieties of rice showed similar quality characteristics. On the other hand, among them, rice flour-only varieties Hangar, Milyang 317 and Suwon 542 were powdered and soft rice, which is easy to grind during the rice paste process, thereby increasing the convenience of the rice yogurt manufacturing process.

On the other hand, it was confirmed that the viscosity of the yogurt prepared according to the rice variety is very diverse. Specifically, the yogurt prepared using Dodam, Goami No. 2, and Goami No. 4 was found to be very thin as a viscosity of 90 to 200, confirming that it is suitable for preparing a liquid type yoghurt. In addition, yogurt prepared using Samkwang, Hana powder, Haiami, Cheonggeum, Hong Jinju, Red Pearl, Choeun black rice, Miryang 317, Suwon 542 has been confirmed that the viscosity is very high as 1500 to 40000, making the yogurt of the arc type It was confirmed that it is suitable for.

Example  3-2. Functional check

As shown in Example 1 that the yogurt prepared using the rice embryo as a fermentation aid has the best quality characteristics, sensory characteristics, and functionality, the yogurt containing rice embryos when using any variety of rice in the yogurt production It was to check whether the best functionality can be shown.

Specifically, the antioxidant ability of the yogurt prepared in Example 3-2 was confirmed by the method according to Example 1-3.

As a result, as shown in Figure 4, compared to the commercially available yogurt DPPH activity is about 3.06, in the case of yogurt containing rice embryos it is confirmed that about 14.36 to 111.60, the antioxidant capacity of all regardless of rice varieties Confirmed high.

In particular, it was confirmed that the antioxidant power is high in the red rice, red pearl, and the euneun black rice, and the euneun black rice showed that the antioxidant capacity is about 10 times more than other varieties.

Furthermore, as can be seen in Figure 5, as the DPPH or ABTS activity of yogurt prepared by using the general beauty of triangular or colored uncoated crude black rice is confirmed to increase further after fermentation compared to before fermentation, antioxidant of yogurt containing rice germ It was found that the activity is not due to the varietal characteristics of rice, but by fermentation according to the yogurt manufacturing method of the present invention.

Through the above results, it can be seen that in the production of yogurt containing the rice embryo according to the production method of the present invention, it is possible to produce a yogurt excellent in quality characteristics and functionalities of any kind of rice.

In summary, yogurt prepared using rice germ has better quality, sensory and functional properties than yogurt prepared using milk, and 20 or 30% (when preparing yogurt containing rice embryos) It was found that the use of rice paste containing w / w) rice and 3 or 5% (w / v) sugar could increase both quality and sensory properties of yogurt.

From the above description, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. In this regard, it should be understood that the embodiments described above are exemplary in all respects and not limiting. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the following claims and equivalent concepts rather than the detailed description are included in the scope of the present invention.

Claims (16)

(a) a rice paste is prepared by mixing (i) 5 to 35% (w / w) white rice and 65 to 95% (w / w) water, and (ii) 5 to 15% ( w / w) of rice germ and 85 to 95% (w / w) of water, pulverizing and filtering the same to prepare rice germ milk (rice germ milk);
(b) mixing the rice paste and rice germ oil in the same volume ratio to prepare a mixture of rice paste and rice germ oil; And
(c) fermenting the mixture using lactic acid bacteria, method of producing yogurt comprising a rice embryo.
delete delete delete The method of claim 1, wherein the mixture of step (c) comprises 2 to 6 (w / v) sugar.
The method of claim 1, wherein the lactic acid bacteria of step (c) is inoculated at 0.05 to 0.15% (v / v).
The method according to claim 1, wherein the lactic acid bacteria of step (c) is Lactobacillus.
The method of claim 7, wherein the Lactobacillus is Lactobacillus plantarum.
The method of claim 1, wherein the method further comprises sterilizing and homogenizing the mixture prior to step (c).
The method of claim 9, wherein the sterilization is performed at 90 to 110 ° C. for 50 to 70 minutes.
The method of claim 9, wherein the homogenization is performed at 20 to 40 ° C. for 35 to 45 hours.
The method according to claim 1, wherein the manufacturing method does not use dairy products.
The method of claim 1, wherein the yogurt containing the rice germ is enhanced in taste and antioxidant activity, as compared to not containing rice germ.
A yogurt comprising rice and rice germ, prepared by the method of any one of claims 1 and 5 to 13.
delete A food composition comprising the yoghurt of claim 14.

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