KR102111630B1 - Manufacturing method of scorched rice comprising live lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for producing nurungji containing a large amount of bio-lactic acid bacteria by fermenting the obtained nurungji with lactic acid bacteria after preparing the nurungji by handling the grain which is the raw material of nurungji, (1) the grain which is the raw material of nurungji A nurungji manufacturing step of preparing nurungji by cooking; (2) strain culture step of culturing the Lactobacillus performance JS strain in vegetable lactic acid bacteria medium containing glucose and soybean extract powder; And (3) a fermentation step of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the production step of nurungji and standing at a temperature of 30 to 45 ° C for 30 minutes to 10 hours. It is characterized by.

Description

Manufacturing method of nurungji containing live lactic acid bacteria {Manufacturing method of scorched rice comprising live lactic acid bacteria}

The present invention relates to a method for producing nurungji containing raw lactic acid bacteria, and in particular, to prepare a nurungji by cooking grains as a raw material for nurungji, and then fermenting the obtained nurungji with lactic acid bacteria to produce a nurungji containing a large amount of raw lactic acid bacteria will be.

Scorched rice (or crust of overcooked rice) refers to a by-product of rice cooked (i.e., rice cooked) that is pressed by pressing on the bottom of the pot or heated flat to heat when cooking rice.

Nurungji is one of the foods that have been loved as a dessert after Korea since ancient times. However, with the advent of modern times, the number of traditional methods of cooking has decreased, and Nurungji has disappeared from view. Recently, it has commercialized Nurungji as a process for making Nurungji after cooking rice for commercial purposes. However, Nurungji is simply used as a meal replacement for rice instead of rice.

In addition, in "Donguibogam", Nurungji was called 'Qungeonban (炊 乾飯)', and was especially used to solve indigestion. In addition, brown rice brown rice obtained using brown rice as cooked grain has various functions such as aging prevention, anti-cancer effect, fatigue recovery, and constipation prevention, which are the characteristics of brown rice. It is also known to be effective.

When rice is cooked and boils while absorbing water, almost no water remains on the bottom of the pot. When the bottom temperature of the pot exceeds 200 ℃, the rice grains attached to the bottom are browned by 'aminocarbonyl reaction'. ) At the same time to produce a volatile 'carbonyl compound'. This ingredient is impregnated with rice to form the distinct flavor of rice, and this is nurungji.

However, nurungji has a low moisture content, so it has excellent storage and portability, but has a low moisture content and very high hardness, making it difficult for older people or children to chew and eat because their teeth are not hard.

Republic of Korea Registered Patent Publication No. 10-0948634 (name of the invention: coffee substitute nurungji tea manufacturing method) "The present invention relates to a coffee substitute nurungji tea manufacturing method, more specifically, to preserve and umami taste It is possible to further increase the nutritional aspects of lactic acid bacteria, and to a method of manufacturing coffee substitute nurungji tea to make coffee and drink similar to the taste and aroma of the coffee.The present invention washes rice 2-3 times in water Rice washing process, and 1 to 3 parts by weight of sugar, 0.5 to 2 parts by weight of salt and 0.5 to 2 parts by weight of vinegar, diluted with 1000 parts by weight of water, and then immersed for 30 to 40 minutes with the washed rice soaked After making the rice, the rice that has been subjected to the above process is poured with water in the ratio of 1: 1.1 to 1.3 to make rice, then the cooked rice is made into nurungji and dried by drying the nurungji for 24 to 48 hours. Of nurung Nurungji manufacturing process for producing paper, and Bacillus subtilis present in rice straw, diluted with a thousand-fold solution in water and sprayed evenly over dried Nurungji, and 20-40 ° C after the process It is characterized by producing a nurungji tea through a finishing process of repeating the fermentation process for 1 to 3 days at a temperature for 3 to 5 times, then drying and then pulverizing it. "

Republic of Korea Patent Publication No. 10-2017-0066013 (invention name: fermented lactic acid bacteria using goat milk brown rice nurungji) "The present invention in brown rice brown rice, brown rice and brown rice glutinous rice 40 to 60% by weight: 40 ~ After mixing the brown rice cooked by mixing at a ratio of 60% by weight and goat oil for 10 minutes at 85 ° C, it is cooled to 35-40 ° C again, and lactic acid bacteria are added to the heated goat milk at a fermentation temperature of 38-42 ° C. Fermented for 8 hours to produce goat milk Greek yogurt, mixed with 100 parts by weight of the brown rice with 20 to 30 parts by weight of goat milk, and fermented for 24 to 48 hours at a temperature of 38 to 42 ° C to produce lactic acid bacteria fermented brown rice By manufacturing, the lactic acid bacteria fermented brown rice is put into a mold and heat-pressed to produce nurungji, thereby making it possible to produce nurungji having the efficacy of goat milk as well as the efficacy of brown rice, and has a rich nutritional effect. "If you consume 1 to 2 of Nurungji manufactured every day, it will be a healthy food that helps to release toxins and enhance immunity in the body as the bowel activity due to the growth of lactic acid bacteria in the intestine is smooth."

Republic of Korea Registered Patent Publication No. 10-1448187 (invention name: fermented nurungji manufacturing method) "The present invention relates to a method of manufacturing fermented nurungji, and more specifically, by producing and digesting nurungji with fermented mixed grains The invention relates to an invention that provides a high-quality, highly functional nurungji that can have a better absorption and even distribution of nutrients and savor a more savory taste. "

Republic of Korea Patent No. 10-1223213 (Invention name: method of manufacturing food using the Lactobacillus permentum ＪS strain) "The present invention is a step of culturing the Lactobacillus permentum JS strain in a vegetable lactic acid bacteria medium; and cultured strain It relates to a method for producing food using a Lactobacillus permanent JS strain comprising the step of preparing a rice, rice cake, donut by adding to the grain.According to the present invention, as well as good texture and flavor, rich in lactic acid bacteria, "A food with excellent anti-aging and storage properties can be produced."

The present invention is to provide a method for producing nurungji containing a large amount of bio-lactic acid bacteria by fermenting the obtained nurungji with lactic acid bacteria after preparing the nurungji by cooking grains which are raw materials for nurungji, and also has a low moisture content and very hardness. The purpose is to provide a method for preparing nurungji with improved edibility by resolving the drawbacks that it is difficult to chew and eat because the teeth are not solid and the children are difficult to chew.

A method for producing a nurungji containing a lactic acid bacterium according to the present invention includes: (1) a nurungji manufacturing step of preparing a nurungji by cooking grains as a raw material for the nurungji; (2) Lactobacillus performance ( L. fermentum ) strain culture step of culturing the JS strain in vegetable lactic acid bacteria medium containing glucose and soybean extract powder; And (3) a fermentation step of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the production step of nurungji and standing at a temperature of 30 to 45 ° C. for 30 minutes to 10 hours. .

According to the present invention, after preparing the nurungji by cooking the grain as a raw material of the nurungji, and then fermenting the obtained nurungji with lactic acid bacteria to provide a method for producing nurungji containing a large amount of bio-lactic acid bacteria, the water content is low, hardness It has the effect of providing a manufacturing method of nurungji that is hard because it is very high, so that older people or children have difficulty in chewing and eating it because the teeth are not hard, and post-processing the nurungji.

Figure 1 is a flow chart showing the production process of nurungji containing lactic acid bacteria according to one embodiment of the present invention.
Figure 2 is a flow chart showing the manufacturing process of Nurungji relief by extrusion according to another embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, specific embodiments of the present invention will be described in detail.

As shown in Figure 1, a method of manufacturing a raw acid-containing yeast-nungji according to the present invention, (1) nurungji manufacturing step of producing the nurungji by cooking the grain as a raw material of the nurungji; (2) strain culture step of culturing the Lactobacillus performance JS strain in vegetable lactic acid bacteria medium containing glucose and soybean extract powder; And (3) a fermentation step of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the production step of nurungji and standing at a temperature of 30 to 45 ° C for 30 minutes to 10 hours. It is characterized by.

In the step (1), the nurungji production step consists of preparing grains serving as raw materials for the nurungji and producing nurungji. As described above, as described above, when rice boils while boiling while absorbing water, almost no water remains on the bottom of the pot. Reaction 'produces browning and volatile' carbonyl compounds' at the same time, and this ingredient is impregnated with rice to form a unique flavor of rice. Accordingly, the nurungji production step may be performed at the same time as cooking, that is, cooking rice, or alternatively, after preparing the rice once for mass production or the like, the obtained rice may be separately heated and / or heat-pressed to be produced as nurungji. In more detail, after washing the rice, water can be poured into the washed rice (singer) and cooked to obtain rice. Here, cooking (cooking of rice) means adding rice to water and heating it to cook rice. It is to soften properly. The process of cooking is rice washing-water conditioning-immersion-heating-steaming. Rice has about 15% moisture, but since rice contains about 65% moisture, it also includes the amount of evaporation during cooking, so the amount of water is 1.5 times the weight of rice and 1.2 times the volume of rice. In order to uniformly absorb the rice grains, it is better to immerse them in advance and absorb the water before heating. Immersion time is required for 30 minutes or more, and ends in almost 2 hours. After the ignition, the heat is adjusted to boil about 10 minutes or so, and after boiling, it is changed to a medium heat from a strong fire, and a weak fire after absorption of rice is set to a strong fire shortly before extinguishing. The heating time is 20 to 30 minutes. It is important to keep it hot even when it is moxa. When the steaming is finished, the lid must be covered and the extra steam evaporated to become a sticky rice. At this time, various types of rice called white rice, brown rice, glutinous rice, black rice, nutritious rice, etc. are obtained depending on the type of grain to be cooked. It can be divided into godubap, etc. Godubab is a very well-made and cooked rice. It is mainly used to reduce the time required for fermentation when making Sikhye or alcohol. To make godubap, you need to wash the rice well and soak it well overnight, drain it for 1-2 hours, and steam it in a steamer or seer. When the rice is cooked, it is thinly spread with a straw or the like to form it into a plate shape, and then heated and pressed as necessary to form a nurungji. Heating is performed for about 15 minutes to about medium heat, whereby a nurungji can be obtained.

The grain, which is a raw material of Nurungji, may be selected from the group consisting of non-glutinous rice, glutinous rice, non-glutinous rice, glutinous rice brown rice, black rice, barley, crude, sorghum, oats, soybeans, and a mixture of two or more of these. When the grain is a mixed grain, one of the grains constituting the mixed grain may be rice selected from the group consisting of non-glutinous rice, glutinous rice, non-glutinous brown rice, glutinous brown rice, black rice, and mixtures of two or more of these, mixed grains Mixing ratio between each grain constituting may be included in an amount of more than 50% by weight of rice based on the total weight of the grain.

The strain culture step of (2) consists of culturing the Lactobacillus performance JS strain in a vegetable lactic acid bacteria medium containing glucose and soybean extract powder. Lactobacillus buffer mentem JS strain, but also be used in culture alone, Lactobacillus Planta volume (L. plantarum), Lactobacillus casei, flow Pocono stock mesen teroyi des (Lactobacillus casei), Lactobacillus brevis (Lactobacillus brevis) ( Leuconostoc mesenteroides ), Pediococcus pentosaceus ) can be further mixed with and cultured with one or more strains selected from the group consisting of lactic acid bacteria. The medium composition and culture method used in the mixed culture are the same as those used in the single culture. Here, the concentration of the cultured Lactobacillus performance JS strain may be 1X10 ⁵ to 1X10 ¹¹ CFU / g, preferably 1X10 ⁸ to 1X10 ¹⁰ CFU / g, and high cooking of 90 ° C or higher, preferably 100 ° C or higher It can have heat resistance at temperature.

The fermentation step of (3) consists of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the manufacturing step of nurungji and standing for 30 minutes to 10 hours at a temperature of 30 to 45 ° C. . At this time, when inoculating the strain, that is, only the strain obtained in the strain culture step as described above when inoculating lactic acid bacteria, but preferably fermented brown rice and especially sugar to be fed when fermenting lactic acid bacteria can be added together, such fermented brown rice B It will be understood that the amount of sugar can be used without limitation.

In the strain culture step, Lactobacillus performance JS strain was inoculated into MRS medium, and Lactobacillus performance JS strains cultured for 5 days at 35 ° C were glucose 400 g per 20 liters of water, 400 g of soybean extract powder 400 g, K ₂ HPO ₄ 50 g, sodium acetate (sodium acetate) 40 g, MgSO ₄ 10 g and Tween (Tween) -80 10 g, and then inoculated in a mixed vegetable lactic acid bacteria medium, 2 to 5 at 30 to 45 ℃ It consists of culturing for a day.

By the method according to the present invention as described above can be obtained a crude lactic acid bacteria-containing nurungji containing a large amount of lactic acid bacteria.

However, nurungji has the disadvantage that it is difficult to chew and eat because older people or children have hard teeth because the moisture content is low and the hardness is very high. Overcoming these shortcomings, it has come to invent the Nurungji relief (that is, crispy confectionary form) that can be enjoyed by men and women of all ages.

The rice is not just rice, but the lactic acid bacteria, which are beneficial microorganisms, are impregnated in the rice so that the lactic acid bacteria ferment, and a binder such as pectin is preferably used so that the lactic acid bacteria enter through the pores of the rice and firmly settle. With respect to 0.1 to 2% (w / w), it was designed to be firmly fixed to the inside of the rice, so that many lactic acid bacteria can be easily fermented inside the rice. Rice was cooked with rice fermented at room temperature (20 to 25 ° C) for about 10 to 16 hours, and then the number of live bacteria of lactic acid bacteria contained in the rice was analyzed according to the method of measuring the number of lactic acid bacteria in the food industry. As a result, it was confirmed that a considerable number of lactic acid bacteria survive even after cooking. The number of lactic acid bacteria surviving in rice is as follows. Lactic acid bacteria did not survive in rice fermented by adding L. plantarum , a general lactic acid bacteria, as a control.

Here, 'Nurungji relief' refers to the processing of Nurungji in the form of 'Relief', and 'Relief' is also sometimes referred to as 'Twigak', and the relief or fried rice is not Japanese-style flour and eggs, like China. It means that the dried one is fried without being covered with starch juice. In more detail, vegetables and seaweed are trimmed with glutinous rice paste or wheat flour, and dried and fried. Fried rice is a side dish fried without applying glutinous rice paste. It is dried by applying glutinous rice paste, so when it is added to the oil, it swells up white, making it rich, crispy and fragrant. Glutinous rice is often made from seaweed, sesame leaves, kelp, leather leaves, camellia leaves, chrysanthemum leaves, and sesame seeds. In the temple, they are made of perilla flowers and sesame leaves. Pick the clusters and dry them with glutinous rice paste before the fruits ripen.

In the present invention, after the fermentation step, after the post-processing of the obtained nurungji, the post-treatment is an extrusion treatment to extrude the nurungji or oil treatment to fry the nurungji with boiling oil or to spray the oil on the surface of the nurungji to treat it. A treatment step may be further included, and the post-processed nurungji may have the same and / or texture and flavor as the above-mentioned incidence or tempura, and thus it was referred to as 'nurungji relief'.

Extrusion during the post-treatment step, as shown in FIG. 2 and as described with respect to FIG. 1, takes rice as grain and obtains rice, and after shaping and heating it to form a nurungji, nurungji, preferably suitable After inoculating and fermenting the lactic acid bacteria into the crushed Nurungji to have a particle size, preferably about 30 mesh, the average particle size is prepared, and then fermented to produce Nurungji containing bio-lactic acid bacteria, followed by heating and / or pressing using an extruder to highlight the Nurungji It is made to manufacture. Although the present invention is not intended to be limited with respect to heating by an extruder, it may be preferably heated to a temperature within the range of 200 to 240 ° C, more preferably 210 to 230 ° C. In addition, the extruded Nurungji can be obtained by cutting into an appropriate size, preferably about 4.5 cm, to form the Nurungji relief according to the present invention, particularly the Nurungji relief containing a large amount of bio-lactic acid bacteria.

In addition, according to the present invention, as a post-treatment step, oil treatment or oil treatment may be carried out, and the oil treatment is characterized by pouring the heated oil containing the crude lactobacillus obtained according to the present invention into the heated oil and frying it, which is characteristic of the oil treatment. Can be given. Oil treatment is to treat the surface of Nurungji by spraying oil and fat, which, like the oil treatment, imparts a unique flavor due to oil, but it does not apply to the high temperature for a long time, thus giving the flavor of oil and fat, while the life in Nurungji It can prevent or reduce the death of lactic acid bacteria. After the fermentation or oil treatment, fermentation of nurungji with lactic acid bacteria may be performed immediately or as a treatment, or alternatively, after extrusion treatment, the extruded nurungji may be treated or oiled, or otherwise extruded. After being coated with rice paste, that is, a paste made of boiled rice flour, preferably glutinous rice paste, on the surface of the processed or non-extruded nurungji, it may be subjected to oil treatment or oil treatment. According to the present invention, oil treatment is preferred to prevent killing of live lactic acid bacteria, rather than oil treatment.

Preferred and comparative examples of the present invention will be described below.

The following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.

Manufacturing example  One

After washing about 200 g of white rice three times, and adding water to about 230 g of washed rice, cooked for about 40 minutes using about 340 g of hydrolyzed rice to obtain godubap, which is molded into a thickness of about 3 to 4 mm with a straw. , Heated on a hot plate over medium heat for 15 minutes to obtain Nurungji.

Manufacturing example  2

Lactobacillus performance JS (Accession No .: KCCM 10499) was inoculated into proto-colonial colonies in 600 ml of MRS medium and cultured for 5 days at 35 ° C. Lactobacillus Permanent JS strains cultured in seed cultures are 400 g of glucose per 20 liters of water, 400 g of soybean extract powder, 50 g of K ₂ HPO _4, 50 g of sodium acetate, 40 g of sodium acetate, 10 g of MgSO ₄ , twin- After inoculating the medium with 80 g of 80 [PEO (20) -Sorbitan Monooleate], the cells were cultured at 35 ° C for 3 days. Then, the cultured Lactobacillus permentum JS strain was centrifuged at 15,000 rpm, lyophilized and stored at -70 ° C. At this time, the concentration of the cultured Lactobacillus performance JS strain was adjusted to 1X10 ⁹ CFU / g.

Example  One

100 parts by weight of Nurungji obtained in Preparation Example 1 was added 0.5 parts by weight of the Lactobacillus Permanent JS strain obtained in Preparation Example 2, and left to stand at a temperature of 37 ° C ± 2 ° C for 5 hours to ferment to obtain Nurungji containing bio-lactic acid bacteria. . The concentration of lactic acid bacteria contained in the obtained nurungji was 3.2X10 ⁵ CFU / g.

Comparative example  One

100 parts by weight of Nurungji obtained in Preparation Example 1 was obtained by culturing in the same manner, except that Lactobacillus plantarum ( L. plantarum ) was replaced with only the strain in Preparation Example 2 instead of the Lactobacillus performance JS strain obtained in Preparation Example 2 Except for adding 0.5 parts by weight of the strain was performed in the same manner as in Example 1, in the obtained nurungji no lactic acid bacteria were detected.

Example  2

After pulverizing the Nurungji containing the lactic acid bacteria according to the present invention obtained in Example 1 to an average particle size of 30 mesh, extruded while heating to about 220 ° C. through an extruder and cutting the extrudate to a length of 4.5 cm to prepare a Nurungji relief. . The concentration of bio-lactic acid bacteria contained in the obtained Nurungji shellfish was 4.8X10 ⁴ CFU / g.

In addition, a sensory test was performed on the obtained Nurungji relief. The sensory test is a 5-point scoring method for savory taste, hardness, color, and aroma (5: very good, 4: good, 3: moderate, 2: bad, 1: very bad, and hard, 5 points (very good) Silver biscuit-like stiffness, 3 points (usually) were rated as regular nurungji, and 1 point (very bad) was based on the hardness of aging rice or the degree of collapse that did not maintain the shape). It was composed of 10 men and women in their 10s, 10 men and women in their 20s, 10 men and women in their 30s, 10 men and women in their 40s, 10 men and women in their 50s, and 10 men and women in their 60s. It is shown in Table 1.

Example  3

The nurungji containing the lactic acid bacteria according to the present invention obtained in Example 1 was quenched while varying the temperature and time to prepare a nurungji relief. The concentration of bio-lactic acid bacteria contained in the obtained Nurungji incidence was 2.3X10 ³ CFU / g.

In addition, a sensory test was performed on the obtained Nurungji incidence, and the results are shown in Table 2 below.

As shown in the above table, as a result of sensory evaluation, it was confirmed that the best sensory was exhibited in the Nurungji incidence that was annealed at 180 ° C for 1 minute and 30 seconds. In the case of Nurungji incidence, which was annealed at a higher temperature for a short time, the color showed better sensory properties, but under other conditions, the sensory evaluation result showed a low level.

Example  4

After pulverizing the Nurungji containing the lactic acid bacteria according to the present invention obtained in Example 3 to an average particle size of 30 mesh, extruded while heating to about 220 ° C. through an extruder and cutting the extrudate to a length of 4.5 cm to prepare a Nurungji relief. . The concentration of living lactic acid bacteria contained in the obtained Nurungji incidence was 1.8X10 ² CFU / g.

In addition, a sensory test was performed on the obtained Nurungji incidence, and the results are shown in Table 3 below.

As shown in the above table, the Nurungji relief by extrusion process showed a high sensory score by molding and baking process by high temperature, unlike the process by oil treatment.

In the above, the present invention has been described in detail only with respect to the described embodiments, but it is apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and it is natural that such modifications and modifications belong to the appended claims.

(No drawing code)

Claims (6)

(1) Nurungji manufacturing step of producing nurungji by cooking grains which are raw materials for nurungji;
(2) strain culture step of culturing the Lactobacillus performance JS strain in vegetable lactic acid bacteria medium containing glucose and soybean extract powder;
(3) a fermentation step of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the production step of nurungji and standing at a temperature of 30 to 45 ° C for 30 minutes to 10 hours; And
(4) After the fermentation step, crushing the nurungji, and a method for producing nurungji containing bio-lactic acid bacteria comprising an extrusion treatment step of extruding the obtained nurungji at 200 to 240 ° C. According to claim 1,
Wherein the grain is selected from the group consisting of glutinous rice white rice, glutinous rice white rice, glutinous rice brown rice, glutinous rice brown rice, black rice, barley, crude, sorghum, oat, soybean, and mixed grains of a mixture of two or more of them. Manufacturing method. According to claim 2,
When the grain is a mixed grain, one of the grains constituting the mixed grain may be rice selected from the group consisting of non-glutinous rice, glutinous rice, non-glutinous brown rice, glutinous brown rice, black rice, and a mixture of two or more of these, and mixed A method for producing nurungji containing lactic acid bacteria, characterized in that the mixing ratio between each grain constituting the grain is included in an amount exceeding 50% by weight based on the total weight of the mixed grain. According to claim 1,
The strain culture step, Lactobacillus permentum JS inoculating colonies of the original strains with MRS medium and inoculating Lactobacillus permutum JS strains cultured for 5 days at 35 ° C. 400 g of glucose per 20 liters of water, 400 g of soybean extract powder g, K ₂ HPO ₄ 50 g, sodium acetate (sodium acetate) 40 g, MgSO ₄ 10 g and Tween (Tween) -80 10 g, and then inoculated in a mixed vegetable lactic acid bacteria medium, 2 to 5 at 30 to 45 ℃ A method for producing nurungji containing lactic acid bacteria, characterized by being cultured for one day. delete Claims 1 to 4 obtained by the method of any one of claims, characterized in that it comprises a Lactobacillus performance JS strain Nurungji containing lactic acid bacteria.

Images