KR102439292B1 - Manufacturing method of cereal syrup using rice and bean and cereal syrup manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing naturally fermented grain sugar using rice and beans, and to grain sugar manufactured thereby, and specifically, the method for manufacturing the grain sugar comprises the following steps of: 1) fermenting nonglutinous rice with Aspergillus oryzae to manufacture rice malt; 2) manufacturing soybean yeast by fermenting soybeans with the Aspergillus oryzae; 3) mixing and fermenting glutinous rice, rice yeast and bean yeast; and 4) concentrating the fermented mixture of glutinous rice, rice yeast, and bean yeast.

Description

Method for manufacturing naturally fermented grain sugar using rice and soybeans and grain sugar produced thereby

The present invention relates to a method for producing naturally fermented grain sugar using rice and soybeans and a grain sugar produced thereby, and specifically, the method for preparing grain sugar comprises the steps of: 1) fermenting non-glutinous rice with Hwangguk-gyun to produce rice yeast; 2) fermenting soybeans with Hwanggukgyun to prepare soybean yeast; 3) fermenting a mixture of glutinous rice, rice yeast and soybean yeast; and 4) concentrating the mixed fermented product of glutinous rice, rice yeast and soybean yeast.

Recently, modern people have been very interested in health along with the well-being culture, but due to changes in living culture such as nuclear family, individualism, an increase in the night-time population, the era of mass consumption, diversification of consumption patterns, the pursuit of convenience, and women's advancement into society. As a result, it is difficult to obtain a balanced nutritional intake compared to the past. Inadequate nutritional intake of modern people causes various adult diseases such as obesity and diabetes, and has recently emerged as a social problem. Therefore, it is necessary to maintain a healthy life by supplying high-quality food. Recently, convenient meal replacement products that are easy to carry and consume have been developed and are in the spotlight in line with the busy lifestyles of modern people.

In general, when jam is made into jam in an environment where it is difficult to directly ingest fruits or fruit vegetables, it induces strong sweetness by using a large amount of sugar in the past to preserve the fresh and natural functional nutrients, taste and flavor for a long time. It was difficult to consume only jam without other foods such as bread, and jam was used as a food to accompany Western people's staple food, Toast.

Recently, excessive consumption of sugar has become a social problem for our health, such as obesity. Therefore, attempts to reduce the addition rate of sugar if possible and to increase the content (phelp) of fruits and vegetables relatively, including developed countries, are taking place around the world. is in progress.

In particular, various types of jam culture have been developed with bread as the staple food of Western societies in the United States and Europe. However, the development of jam made with natural sugar made by fermenting starch without any sugar or artificial sweetener has improved human health, and grain As a Korean food, the development of jam will help not only to acquire foreign currency in overseas markets, but also to create stable employment and increase income for farmers along with the development of the domestic food industry.

Republic of Korea Patent No. 10-1981062

In order to solve the above problems, an object of the present invention is to provide a method for producing naturally fermented grain sugar that can utilize 100% of beneficial components of grains by using rice and soybeans for the production of grain sugar.

In an embodiment of the present invention, 1) manufacturing non-glutinous rice by fermenting non-glutinous rice with yeast; 2) fermenting soybeans with a yeast mold to prepare soybean yeast; 3) fermenting a mixture of glutinous rice, rice koji and soybean koji; and 4) concentrating a mixed fermented product of glutinous rice, rice koji and soybean koji.

The step of preparing the rice yeast, soaking rice in water; Steaming the rice with a steamer; and may include, but is not limited to, inoculating the rice with yeast and fermenting the rice.

The step of preparing the soybean yeast is a step of soaking beans in water; Boiling beans in boiling water; Steaming boiled beans with a steamer; and inoculating and fermenting soybeans with yeast mold, but is not limited thereto.

The yeast mold may be added in an amount of 0.1 to 10 wt% based on the weight of non-glutinous rice or soybeans, but is not limited thereto.

Glutinous rice, rice yeast and soybean yeast may be mixed in a ratio of 40 to 60 wt% of glutinous rice, 30 to 50 wt% of rice yeast, and 5 to 15 wt% of rice yeast, but is not limited thereto.

The step of fermenting by mixing the glutinous rice, rice yeast and soybean yeast comprises the steps of fermenting a mixture of glutinous rice, rice yeast and soybean yeast at a temperature of 40 to 60° C. for 10 to 20 hours; cooling the mixture to a temperature of 25 to 35 °C; It may include, but is not limited to, fermenting the mixture at a temperature of 40 to 60° C. for 1 to 3 days.

The concentration step may be performed until the sugar content reaches 55 Brix, but is not limited thereto.

According to another embodiment of the present invention, there is provided a naturally fermented grain sugar using rice and beans prepared by the above manufacturing method.

The method for producing naturally fermented grain sugar using rice and soybeans according to the present invention does not use food additives such as artificial colors, flavorings, preservatives, and preservatives, and it is characterized in that it is prepared by a natural method without the use of refined sugar, which is not particularly good for the body. It uses rice and soybeans, but has the advantage of being able to produce traditional and natural grain sugar using yeast as the fermentation source. In addition, as it is sweetened with natural sugars generated during the fermentation process of rice, it will be able to protect the health of consumers while responding to the promotion of rice consumption.

Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples. However, these examples are only for helping the understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

Throughout the specification of the present invention, when a part "includes" a certain element, it means that other elements may be further included, rather than excluding other elements, unless otherwise stated.

Throughout the specification of the present invention, when it is said that a step is located "on" or "before" another step, this means not only a case in which a step is in a direct time-series relationship with another step, but also a step of mixing after each step and Likewise, the order of two stages may include the same rights as in the case of an indirect time series relationship in which the time series order may change.

The terms "about", "substantially", etc. to the extent used throughout the specification of the present invention are used in or close to the numerical value when the manufacturing and material tolerances inherent in the stated meaning are given, and the present invention It is used to prevent an unconscionable infringer from using the disclosure in which exact or absolute figures are mentioned to help understand. As used throughout this specification, the term “step of” or “step of” does not mean “step for.”

In an embodiment of the present invention, 1) manufacturing non-glutinous rice by fermenting non-glutinous rice with yeast; 2) fermenting soybeans with a yeast mold to prepare soybean yeast; 3) fermenting a mixture of glutinous rice, rice koji and soybean koji; and 4) concentrating a mixed fermented product of glutinous rice, rice koji and soybean koji.

Grain sugar refers to natural sugar made by fermenting grains. In the present invention, grain sugar was manufactured using rice and soybeans, and food additives such as artificial colors, flavorings, preservatives, and preservatives are not used. Manufactured in a natural way without the use of refined sugar.

Specifically, rice yeast is prepared using rice, soybean yeast is prepared using soybeans, and glutinous rice is mixed with the prepared rice yeast and soybean yeast and further fermented to prepare grain sugar.

The rice nuruk exhibits an effect of providing a sweet taste through saccharification fermentation, and the soybean nuruk exhibits an effect of providing a umami taste through protein decomposition by fermentation.

In the present invention, the yeast mold is not particularly limited in a range that does not impair the purpose of the present invention, but hyangonguk (香--), hwanggukgyun ( Aspergillus oryzae ), heukgukgyun (黑麴菌; Asp awamori ) ), Hong Guk-gyun (紅麴菌) and Baekgok-gyun (白麴菌; Asp Luchuensis mut . Kawachii), etc., may be used, and any one or two or more yeast molds may be used, for example, by mixing mung bean, barley, and wheat. Hyangon-guk (香--) prepared by a method commonly known to those skilled in the art may be used.

According to the color of the yeast mold, it can be divided into Hwanggukgyun (黃麴菌; Aspergillus oryzae ), Heukgukkyun (黑麴菌; Asp awamori ), Honggukkyun (紅麴菌), Baekgokkyun (白麴菌; Asp Luchuensis mut ). and is not particularly limited.

Koji mold is an imperfect fungus, a fungus belonging to the order Mycobacteriaceae, and the colors of the yeast mold are yellow, green, brown, black, and white. Koji mold is an important mold in the fermentation industry, and It is used in various fields, such as for the fermentation of organic acids such as citric acid, gluconic acid, and itaconic acid, for the production of enzyme products such as starch, protein, pectin decomposing enzyme, and glucose oxidase, and for the oxidative production of steroid compounds. It is a fungus.

Step 1) is a step of fermenting non-glutinous rice with koji mold to produce rice nuruk, wherein the manufacturing of rice nuruk includes: soaking rice in water; Steaming rice with a steamer; and inoculating the rice with yeast to ferment it.

First, wash the non-stick rice and soak it in clean water for 4 to 8 hours to soak the rice, remove the water, wrap the dehydrated non-glutinous rice in a cotton cloth and steam it for 10 to 60 minutes in a steamer, turn off the heat, and steam for 10 to 60 minutes. The steaming process stops the heating of the steamer and maintains the state covered with the lid, which is to cook the rice well to the inside.

Next, the steamed rice is spread evenly and cooled to a temperature of 40° C. or less, preferably room temperature, 0.1 to 10 wt% of yeast is added based on the total weight of non-glutinous rice, mixed evenly, and then wrapped again with a cotton cloth and fermented.

At this time, for efficient fermentation, yeast mold is preferably mixed in a ratio of 0.5% by weight, where there is a limit to fermentation when the yeast mold is more or less than 0.1 to 10% by weight because the desired sugar content does not come out.

The fermentation may be carried out at 30 ~ 35 ℃ 2 ~ 5 days, the fermented rice yeast is dried at 30 ~ 50 ℃ 10 ~ 20 hours.

Step 2) is a step of soaking soybeans in water to prepare soybean nuruk; Boiling beans in boiling water; Steaming boiled beans with a steamer; and inoculating and fermenting soybeans with yeast.

The bean may be any one of Baektae, Seoritae, Seomoktae, and Cheongtae, and is not particularly limited.

Unlike the step of producing the rice yeast, the step of producing the soybean yeast is characterized in that the boiling step and the steaming step are performed in order.

First, wash the beans, soak them in clean water for 4 to 24 hours, soak the beans, remove the water, and boil the dehydrated beans in boiling water for 5 to 20 minutes. It is preferable that the step of boiling the beans is performed before the step of steaming the beans with a steamer.

Remove the water from the boiled Seoritae, wrap it in cotton cloth, and steam it for 5 to 30 minutes with a steamer, then turn off the fire and steam for 10 to 20 minutes. The steaming process is to stop the heating of the steamer and keep the lid covered, so that the beans are well cooked to the inside.

In general, when manufacturing soybean yeast, that is, soybean, either one of boiling or steaming beans is performed, and yeast is mixed and fermented. Among them, it was common to boil soybeans when making soybean koji traditionally.

However, the present inventor confirmed that the fermentation of soybeans was completed completely to the inside as the yeast mold bacteria penetrated into the inside of the beans when the boiling and steaming steps were performed in parallel.

According to the present inventor's experiment, the fermentation of soybeans was higher when grain sugar was prepared by performing both the boiling and steaming steps than when grain sugar was prepared by traditionally only boiling the beans except for the steaming step. It was confirmed that the content of glutamic acid was increased because it proceeded well and the protein was well decomposed. When only boiling the beans is performed, only the surface of the beans is covered with mycelium, and the fermented strain does not penetrate to the inside of the beans. However, the present inventors were able to confirm that the fermentation of the soybean is better achieved by infiltrating the fermented strain into the inside of the bean when the steaming step as well as the boiling step is performed.

Next, the steamed beans are spread evenly, cooled to a temperature of 40° C. or less, preferably room temperature, 0.1 to 10 wt% of yeast is added based on the total weight of the beans, mixed evenly, and then wrapped again with a cotton cloth and fermented.

At this time, for efficient fermentation, the yeast is preferably mixed in a ratio of 0.5% by weight, and when the yeast mold is more or less than the ratio of 0.1 to 10% by weight, there is a limit to fermentation, and this is because the desired umami taste does not come out.

The fermentation can be carried out at 28 ~ 38 ℃ for 6 ~ 18 hours, the fermented soybean koji lowers the temperature to 28 degrees C or less, then wraps it again and ferments for 18 ~ 36 hours. Remove and cool.

Step 3) is a step of mixing and fermenting glutinous rice with rice nuruk and soybean nuruk produced by the above method.

First, whitewash the glutinous rice, soak it in clean water for 20 to 60 minutes, soak the glutinous rice, remove the water, wrap the dehydrated glutinous rice in a cotton cloth, and steam it for 30 minutes to 2 hours in a steamer. 5 to 15 wt% of degassed water is mixed with the steamed glutinous rice based on the total weight of the glutinous rice, spread evenly and cooled to a temperature of 40° C. or less, preferably at room temperature. Degassed water is water from which dissolved gas in water is removed by flowing water through one side of the gas-permeable/liquid-impermeable membrane and maintaining the other side in a vacuum. The degassed water exhibits an effect of making fermentation better than general water.

When the steamed glutinous rice is cooled, the prepared rice nuruk and soybean nuruk are mixed, mixed well, and fermented at 40 to 60° C. for 10 to 20 hours. At this time, steamed glutinous rice, rice yeast and soybean yeast may be mixed in a ratio of 40 to 60 wt% of glutinous rice, 30 to 50 wt% of rice yeast, and 5 to 15 wt% of rice yeast, but is not limited thereto.

Here, when the mixing ratio of soybean yeast is increased, the mixing ratio of rice yeast is relatively decreased, so there is a disadvantage in that the sweetness caused by the rice yeast is reduced, and there is a disadvantage in that the off-flavor caused by the increased soybean yeast increases.

After the primary fermentation, the fermented product is cooled to a temperature of 40° C. or less, preferably room temperature, and fermented again at 40 to 60° C. for 1 to 3 days.

When the fermentation is completed, the step of 4) concentrating the mixed fermented product of glutinous rice, rice yeast and soybean yeast may be performed.

First, when fermentation is complete, the fermented mixture is finely ground, and the finely ground fermentation mixture is concentrated by evaporating moisture at 40 to 55° C. for 1 to 5 days to check the sugar content. When the sugar content is 55 brix or more, the concentration step can be stopped and the step of aging and fermentation at 2 to 18° C. for 1 to 14 days can be further performed.

This is to improve flavor, and the flavor of the prepared grain sugar was not good when the temperature and the aging period were less than the above-mentioned suitable temperature for aging.

Hereinafter, the present invention will be described in more detail through examples according to an embodiment of the present invention, but these do not limit the scope of the present invention.

<Example>

1. Preparation of rice yeast

Wash the non-glutinous rice, soak it for 6 hours, and dehydrate it. Wrap the dehydrated non-glutinous rice in a cotton cloth and steam for 30 minutes with a steamer, then steam for 30 minutes.

The steamed rice is spread and cooled to a temperature of 40° C. or less, and 0.5wt% of the dry state of Aspergillus oryzae is added based on the weight of the rice and mixed evenly.

Then wrap with cotton cloth and ferment at 30 ~ 35℃ for 3 days. The fermented rice koji is dried at 40°C for 20 hours.

2. Preparation of soybean yeast

After washing the seoritae, soak it in water for 10 hours and dehydrate it. Boil the dehydrated seoritae in boiling water for 10 minutes. Wrap the boiled Seoritae in cotton cloth and steam for 30 minutes with a steamer, then steam for 10 minutes.

The steamed seoritae is spread and cooled to a temperature of 40 ℃ or less, and 0.5wt% of the dry state of Aspergillus oryzae is added based on the weight of the seoritae and mixed evenly.

Then, wrap it in cotton cloth and ferment it at 30 ~ 35℃ for 12 hours, cool it down to 30℃ or less, and ferment it again at 30 ~ 35℃ for 24 hours. The fermented soybean koji is dried at 30 ~ 50℃ for 20 hours.

3. Production of grain sugar using rice koji and soybean koji

Wash the glutinous rice clean and immerse the fine glutinous rice in water for 60 minutes. After steaming the glutinous rice with a steamer for 60 minutes, mix 10 wt% of degassed water with the steamed glutinous rice based on the total weight of the glutinous rice and cool it to 40℃ or less. Mix the prepared rice nuruk and soybean nuruk with the cooled glutinous rice. The mixing ratio is glutinous rice: rice yeast: soybean yeast 50 wt%: 40 wt%: 10 wt%. The mixture is well mixed and fermented at 40 to 60° C. for 12 hours. After cooling it down to 30°C or lower again, it is fermented at 40-60°C for 2-3 days.

When fermentation is complete, cool to room temperature and grind the fermented mixture finely. Concentrate the finely ground fermentation mixture by evaporating moisture at 40 ~ 55℃ for 24 hours to check the sugar content. When the sugar content is 55 brix or higher, it is aged and fermented at 2 ~ 18℃ for 10 days.

<Comparative Example 1>

Grain sugar was prepared in the same manner as in Examples, except for steaming seoritae in the step of preparing soybean yeast in Examples.

<Comparative Example 2>

Grain sugar was prepared in the same manner as in Example, except that glutinous rice: rice yeast: soybean yeast 50 wt %: 25 wt %: 25 wt % was mixed in the grain sugar production step in Examples.

<Comparative Example 3>

Grain sugar was prepared in the same manner as in Example, except that glutinous rice: rice yeast: soybean yeast 50 wt%: 10 wt%: 40 wt% was mixed in the grain sugar production step in Examples.

<Comparative Example 4>

Grain sugar was prepared in the same manner as in Example, except that non-glutinous rice was used instead of glutinous rice in the step of preparing grain sugar in Examples.

<Experimental example>

1. Measurement of concentration time after fermentation of mixture

After the mixed fermentation in the grain sugar production step, the time it takes for the sugar content to reach 55 brix in the step of concentration at a temperature of 40 ~ 55 ℃ was measured. Sugar content was measured using a sugar content meter (ATAGO, Japan).

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 hour 38 hours 38 hours 50 hours 55 hours 52 hours

As a result of measuring the time it takes for the sugar content to reach 55 brix in the grain sugar concentration step, the preparation method of Examples and Comparative Example 1 reached the desired sugar content of 55 brix in the shortest time. That is, this means that in Example and Comparative Example 1, the saccharification fermentation proceeded well and the sugar content was the highest.

In the case of Comparative Examples 2 and 3, since the mixing ratio of rice koji was smaller than that of the Example, the sugar content was lower than that of the Example even at the same saccharification fermentation time.

In Comparative Example 4, grain sugar was prepared using non-glutinous rice instead of glutinous rice, and the concentration time was measured much longer than in Example.

The starch of glutinous rice is composed of almost 100% amylopectin, and the starch of non-glutinous rice is composed of 20% amylose and 80% amylopectin. Because non-glutinous rice contains amylose, amylose is hard and low in viscosity because it is stacked layer by layer.

In the case of using glutinous rice due to these characteristics, it is considered that the concentration time is short because the sugar content is high in the case of glutinous rice under the same fermentation conditions.

2. Physicochemical analysis results

The glutamic acid content of the grain sugars prepared according to Examples and Comparative Examples 1 to 4 was measured, and the glutamic acid was measured using an automatic amino acid analyzer Amino acid analyzer L-8900 (Hitachi, Toyko, Japan).

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Glutamic acid (mg/100g) 110.98 65.24 207.37 328.65 109.36

As a result of measuring the content of glutamic acid giving the umami taste, it was found that glutamic acid was contained at 110.98 mg/100 g in Example, which shows a higher glutamic acid content than Comparative Example 1.

In the case of Comparative Example 1, not performing the step of steaming seoritae in the bean nuruk manufacturing step, but only performing the step of boiling seoritae to prepare soybean nuruk. It is judged that the content of glutamic acid increases because the fermentation of Seoritae proceeds well and the decomposition of proteins occurs well.

In general, soybean nuruk, that is, in order to produce soybean meju, is prepared by performing only the boiling step of soybeans. However, in this case, only the mycelium is covered on the surface of the bean, and the fermented strain cannot penetrate to the inside of the bean. However, the present inventors were able to confirm that the fermentation of the soybean is better achieved by infiltrating the fermented strain into the inside of the soybean when the steaming step as well as the boiling step is performed.

3. Sensory test

After educating 30 inspectors on the evaluation method before the sensory test, samples were provided at the sensory test booth and the following evaluation was performed. The sensory test was carried out with the grain sugars prepared by the manufacturing methods of Examples and Comparative Examples 1 to 4, and the ratio of 100 g of bread and 10 g per grain was prepared and provided. The evaluation method was evaluated using a 10 cm line scale with anchor points marked 0.5 cm from both ends of the 15 cm line (1: weak; 10: strong).

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 sweetness 9.7 9.4 8.7 7.2 8.9 smell 9.5 9.7 8.5 7.0 9.5 umami 8.9 8.2 9.2 9.5 8.8 overall symbol 9.7 9.2 8.2 6.9 8.9

Referring to [Table 3], the overall preference was found to be the highest in Examples.

In the case of sweetness, Example showed the highest, and when comparing Comparative Examples 2 and 3, in the case of Example, since the ratio of rice yeast was added high, saccharification fermentation occurred a lot, and it is judged that the sweetness is superior. In addition, in the case of Comparative Example 4, it is determined that non-glutinous rice is added to reduce the sweetness.

In the case of odor, it is judged that a low score was obtained in the evaluation of odor as the off-flavor increased as the content of soybean koji increased because off-flavor due to fermentation appears in soybean koji.

In the case of umami, it was confirmed that the umami taste was increased as the content of soybean koji increased as the content of soybean koji increased.

Claims (8)

1) fermenting non-glutinous rice with koji mold to produce rice koji;
2) fermenting soybeans with a yeast mold to prepare soybean yeast;
3) mixing and fermenting glutinous rice, rice yeast and soybean yeast in a ratio of 40 to 60 wt% of glutinous rice, 30 to 50 wt% of rice yeast, and 5 to 15 wt% of soybean yeast; and
4) Concentrating the mixed fermented product of glutinous rice, rice nuruk and soybean nuruk, and the step of preparing the soybean nuruk
Soaking beans in water;
Boiling beans in boiling water;
steaming boiled beans with a steamer; and
A method for producing naturally fermented grain sugar using rice and soybeans, comprising the step of inoculating soybeans with yeast mold and fermenting them.
According to claim 1,
The step of preparing the rice yeast is
Soaking rice in water;
steaming the rice with a steamer; and
A method for producing naturally fermented grain sugar using rice and beans, comprising the step of inoculating rice with yeast and fermenting it.
delete According to claim 1,
The yeast mold is a naturally fermented grain sugar manufacturing method using rice and soybeans, characterized in that 0.1 to 10 wt% is added based on the weight of non-glutinous rice or soybeans.
According to claim 1,
The step of fermenting by mixing the glutinous rice, rice yeast and soybean yeast
A step of fermenting a mixture of glutinous rice, rice nuruk and soybean nuruk at a temperature of 40 to 60 ℃ for 10 to 20 hours;
cooling the mixture to a temperature of 25 to 35 °C;
Naturally fermented grain sugar manufacturing method using rice and beans, characterized in that it comprises the step of fermenting the mixture at a temperature of 40 ~ 60 ℃ 1 ~ 3 days.
According to claim 1,
The concentration step is a naturally fermented grain sugar manufacturing method using rice and soybeans, characterized in that it is carried out until the sugar content becomes 55 Brix.
A naturally fermented grain sugar using rice and beans prepared according to any one of claims 1, 2, and 4 to 6. delete