KR102568727B1 - Method of fermented rice cake using low-temperature fermented rice with lactic acid bacteria - Google Patents

Abstract

A method for producing low-temperature fermented rice cakes using lactic acid bacteria fermented rice according to an embodiment of the present invention includes preparing a first mixture by mixing rice flour with lactic acid bacteria, first fermenting the first mixture to prepare a first fermented product Step, preparing a second mixture by mixing yeast or lactic acid bacteria with the first fermented product, preparing a second fermented product by performing a second fermentation of the second mixture, and fermented rice cake using the second fermented product. It includes the step of manufacturing.

Description

Method of manufacturing fermented rice cake using low-temperature fermented lactic acid bacteria fermented rice and fermented rice cake manufactured by the method {Method of fermented rice cake using low-temperature fermented rice with lactic acid bacteria}

The present invention relates to a method for producing fermented rice cakes using low-temperature fermented lactic acid bacteria fermented rice and fermented rice cakes produced by the method.

The history of rice cakes began with the history of agriculture and has developed in various ways over a long time with the development of agriculture and tools. These rice cakes are a unique Korean food that is indispensable for various rituals, martial arts, rites of passage, and holiday events based on our nation's agricultural rituals and indigenous beliefs. There are pounding rice cakes, making rice cakes, supporting rice cakes, and boiling rice cakes, and there are hundreds of types of rice cakes.

Not only in Korea, but also in countries where rice is the staple food, there are various rice cakes and rice cake cultures unique to those places. Chinese rice cakes as diverse as the land area and Japanese rice cakes are famous worldwide.

A common method for producing rice cake is to immerse grains in water, remove moisture, add 10 to 20 parts by weight of water to 100 parts by weight of pulverized grains, mix, re-ground, increase, and then extrude or punch.

Grain, the raw material of rice cake, is mainly composed of two polysaccharides (starch) called amylose and amylopectin. It is a high molecular compound in which amylopectin in molecular form in which alpha-1,6-linked glucose is linked to -1,4-linked glucose chain is mixed with each other.

In general, grains are composed of 348kcal per 100g, 90% carbohydrates, 7% protein, and 3% fat, so they are nutritionally high carbohydrate foods, and are not recommended for diabetic or obese people due to their high GI index.

In the early 1990s, due to the westernization of dietary life, the position of rice cake was once narrowed, but in modern times, interest in rice cake is increasing as it is re-examined as a well-being food. Accordingly, there is a demand for the development of rice cakes with various nutrients that satisfy the tastes of modern people.

However, one of the biggest factors hindering the growth of the rice cake industry is that the legal distribution period is limited to one day due to the aging of rice cakes.

Non-glutinous rice cakes are rice cakes made from non-glutinous rice as a raw material, and there are representative rice cakes, white rice cakes, wind rice cakes, rainbow rice cakes, and sliced rice cakes. In order to solve this problem, Korean Patent Publication No. 2011-0091428 discloses a method for producing non-hardened rice cake and a rice cake prepared by the method, but a large amount of initial equipment cost must be invested and it can be applied only to a small amount. There was a problem that could not be applied to production. Glutinous rice cake is a rice cake made with glutinous rice as a raw material. It is advantageous in the distribution of rice cakes because it ages slowly compared to non-glutinous rice cakes, and the chewing texture such as elasticity and softness is excellent. Compared to buckwheat rice, the cultivation conditions are more difficult and the price is higher due to the smaller supply, which is one of the reasons for increasing the unit price of rice cakes. In order to solve this problem, research on producing glutinous rice cakes using grains such as non-glutinous rice instead of glutinous rice has been conducted.

In addition, the more diverse the materials used for rice cakes, the more diverse functional rice cake compositions can be produced by including a variety of unique physiologically active substances of the materials used in the production of rice cakes. The more the texture of the rice cake itself is lowered, the problem may occur.

Bread is a grain processed food similar to rice cake in the West, and sour dough technology has been widely used for a long time to prevent aging during storage and deterioration by microorganisms. It is known that such sourdough is delayed in aging during storage and slow in spoilage by microorganisms due to various fermentation products such as organic acids and antibacterial substances generated during fermentation.

Jeungpyeon is the only example where fermentation is applied to rice cakes like Western shower dough technology, and the development of a method of manufacturing rice cakes using lactic acid bacteria fermentation technology is required to give various functionalities.

Korean Registered Patent No. 10-1099619 (Announced on December 28, 2011)

The problem to be solved by the present invention is a method for producing low-temperature fermented rice cakes using lactic acid bacteria fermented rice with excellent texture and flavor and fermented rice cakes produced by the method as rice processing of various forms and efficacies is continuously required to increase the usability of rice is to provide

A method for producing low-temperature fermented rice cakes using lactic acid bacteria fermented rice according to an embodiment of the present invention includes preparing a first mixture by mixing rice flour with lactic acid bacteria, first fermenting the first mixture to prepare a first fermented product Step, preparing a second mixture by mixing yeast or lactic acid bacteria with the first fermented product, preparing a second fermented product by performing a second fermentation of the second mixture, and fermented rice cake using the second fermented product. It includes the step of manufacturing.

In the step of preparing the first mixture, based on the total 100% by weight, 0.005 to 0.02% by weight of lactic acid bacteria may be mixed.

The primary fermentation may be performed at 8 to 12 ° C for 20 to 28 hours.

In the step of preparing the second mixture, 0.1 to 0.3% by weight of yeast or lactic acid bacteria may be mixed, based on 100% by weight of the total.

The secondary fermentation may be performed at 20 to 30 ° C for 10 to 14 hours.

The step of preparing rice cakes using the secondary fermentation product may include putting the secondary fermentation product into a steamer and steaming the rice cakes.

The lactic acid bacteria may be at least one selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus, Bidobacterium lactice and Lactobacillus there is.

Fermented rice cake according to another embodiment of the present invention is prepared by the above method.

According to the present invention, the production of fermented rice cakes using low-temperature fermentation technology improves flavor and increases viscosity, thereby providing fermented rice cakes preferred by various classes.

1 is a flow chart showing a method of manufacturing fermented rice cake using low-temperature fermented lactic acid bacteria fermented rice according to an embodiment of the present invention.
2 is an image showing a manufacturing process of fermented rice cake using low-temperature fermented lactic acid bacteria fermented rice according to an embodiment of the present invention.
Figure 3 shows the pH change and volume change of the dough after the first and second fermentation.
Figure 4 shows the change in pH of the dough according to the concentration of lactic acid bacteria.
Figure 5 shows the change in pH of the dough according to the yeast concentration.
6 shows an image of a fermented rice cake prepared according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. First of all, it should be noted that in the drawings, the same components or parts are denoted by the same reference numerals as much as possible. In describing the present invention, detailed descriptions of related known functions or configurations are omitted in order not to obscure the gist of the present invention.

As used herein, the terms "about," "substantially," and the like are used in a sense at or approximating that number when manufacturing and material tolerances inherent in the stated meaning are given, and are intended to convey an understanding of the present invention. Accurate or absolute figures are used to help prevent exploitation by unscrupulous infringers of the disclosed disclosure.

Hereinafter, with reference to FIG. 1, a method of manufacturing fermented rice cake using low-temperature fermented lactic acid bacteria fermented rice will be described.

1 is a flow chart showing a method for producing low-temperature fermented rice cake using lactic acid bacteria fermented rice according to an embodiment of the present invention.

Referring to FIG. 1, a method of manufacturing low-temperature fermented rice cake using lactic acid bacteria fermented rice according to an embodiment of the present invention includes preparing a first mixture by mixing rice flour with lactic acid bacteria (S100), and first mixing the first mixture Fermenting to prepare a first fermented product (S200), mixing the first fermented product with yeast or lactic acid bacteria to prepare a second mixture (S300), and secondly fermenting the second mixture to make a second fermented product It includes a step of preparing (S400) and a step of preparing fermented rice cake using the secondary fermented product (S500).

The step of preparing a first mixture by mixing the rice flour and lactic acid bacteria is a preparation step (S100) for preparing a primary fermented product.

In the step of preparing the first mixture (S100), 0.005 to 0.02% by weight of lactic acid bacteria may be mixed, specifically, 0.01% by weight based on 100% by weight of the total.

If the content of the lactic acid bacteria is less than 0.005% by weight, there is a problem in that sufficient fermentation is not performed, and if the content exceeds 0.02% by weight, there is a problem in that the taste of the final product, rice cake, is deteriorated due to excessive fermentation, and the above range is preferable. .

Before the step of mixing the lactic acid bacteria with the rice flour and preparing the first mixture, the step of soaking and pulverizing the rice may be further included.

When the rice and lactic acid bacteria are mixed and immersed in water, the particles are finely pulverized during pulverization, and there is a problem in storage if they remain unusable, so lactic acid bacteria can be added after pulverization.

The step of immersing and pulverizing the rice is not limited to the method, and a description thereof is omitted as it can be easily predicted by a person skilled in the art.

In addition, the lactic acid bacteria are Streptococcus thermophilus, Lactobacillus acidophilus, Bidobacterium lactis, and Lactobacillus. It may be one or more species selected from the group consisting of, preferably a mixed strain of Lactobacillus acidophilus and Lactobacillus.

Next, the step of preparing the first fermented product by primary fermentation of the first mixture is a step (S200) for maximizing the flavor and viscosity generated during fermentation with lactic acid bacteria.

The primary fermentation may be performed at 8 to 12 ° C for 20 to 28 hours.

The primary fermentation is low-temperature fermentation, and if the primary fermentation temperature is less than 8 ° C and the fermentation time is less than 20 hours, there is a problem that the fermentation is not sufficiently performed, and the temperature exceeds 12 ° C and the fermentation time is 28 hours. If it exceeds, there is a problem that the taste of the final product, rice cake, is deteriorated due to excessive fermentation, and the above range is preferable.

By first fermenting the first mixture at a low temperature, there is an effect of increasing the flavor and viscosity of the final fermented rice cake.

Next, the step of preparing a second mixture by mixing yeast or lactic acid bacteria with the first fermented product is a preparation step (S300) for preparing a second fermented product.

In the step of preparing the second mixture (S300), 0.1 to 0.3% by weight of yeast or lactic acid bacteria may be mixed based on 100% by weight of the total.

If the content of the yeast or lactic acid bacteria is less than 0.1% by weight, there is a problem of not expanding, and if the content exceeds 0.3% by weight, there is a problem of over-fermentation and sour taste, and the above range is preferable.

Next, a step (S400) of preparing a secondary fermented product by secondary fermentation of the second mixture.

The secondary fermentation may be performed at 20 to 30 ° C for 10 to 14 hours.

The secondary fermentation is room temperature fermentation, and if the temperature of the secondary fermentation is less than 20 ° C. and the fermentation time is less than 10 hours, there is a problem that the activity of the yeast is not smooth due to the low dough temperature and does not expand. When the temperature exceeds 30 ℃ and the fermentation time exceeds 14 hours, there is a problem that sour taste occurs due to over-fermentation and the degree of preference decreases, and the above range is preferable.

Finally, it is a step (S500) of preparing fermented rice cake using the secondary fermented product.

The step of preparing rice cakes using the secondary fermentation product may include putting the secondary fermentation product into a steamer and steaming the rice cakes.

Since the step of putting the secondary fermented product into the steamer and steaming the rice cake is a known technique, a description thereof will be omitted.

If necessary, a step of processing after the step of preparing fermented rice cake using the secondary fermented product (S500) and a step of packaging may be further included.

The processing step is a step of cutting to have an external shape to be produced, and may be cut into, for example, 5 to 7 cm in width, 3 to 5 cm in length, and 1 to 3 cm in height.

The packaging step is a step of casing the cut fermented rice cake, and since a film is formed to prevent moisture evaporation, aging is delayed, and there is no contact with external air, providing an effect of preventing microbial growth. .

The low-temperature fermented rice cake using lactic acid bacteria fermented rice prepared through the above method has an advantage of being preferred by various classes due to its excellent flavor and increased viscosity.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these changes and modifications fall within the scope of the appended claims.

Example 1

First, 0.1 g of a mixed strain of Lactobacillus acidophilus and Lactobacillus was added to 999.9 g of rice flour and fermented at 10 ° C. for 28 hours to prepare a primary fermented product.

Next, 0.2 g of yeast was added to 99.8 g of the first fermented product and fermented at 25° C. for 12 hours to prepare a second fermented product.

Finally, the secondary fermentation was put into a steamer to prepare fermented rice cakes.

comparative example

Rice cakes were prepared in which only yeast was added to rice flour.

Experimental Example 1

The pH, total acid and volume ratio of fermented rice cakes prepared according to Examples and Comparative Examples were measured and shown in Table 1 below.

The volume ratio was calculated by comparing the time to reach the desired fermentation state and the volume at the time of arrival.

evaluation items pH Total (%) Volume ratio (mL/g) Comparative Example (Yeast) 4.07±0.006 0.203±0.007 1.97±0.11 Example (lactic acid bacteria) 4.14±0.006 ^***1) 0.196±0.013 1.89±0.06

1) Values are significantly different from control ( ^* p<0.05, ^** p<0.01, ^*** p<0.001) Referring to Table 1 above, compared to the comparative example in which only yeast was added, in the case of the example, the pH was slightly It can be seen that the total acid and volume ratio slightly decreased.

Experimental Example 2

The physical properties of fermented rice cakes prepared according to Examples and Comparative Examples were evaluated and are shown in Table 2 below.

The physical properties were measured by compression test using a texture analyzer (TA-XT plus, Stable Micro System, Surrey, England). The middle part of the sample was repeatedly measured more than 10 times with 50% strain using a p35 probe.

evaluation items Hardness (g) Adhesiveness
(g sec) Gumminess Chewiness Springiness Comparative Example (Yeast) 2,172±101 92.5±14.4 1,641±93 1,876±149 1.07±0.060 Example (lactic acid bacteria) 2,387±169 ^*1) 184.5 ± 40.8 ^*** 1,807±109 ^* 1,762±71 0.99±0.004 ^***

1) Values are significantly different from control ( ^* p <0.05, ^** p <0.01, ^*** p <0.001) Referring to Table 2, Hardness, Adhesiveness and Gumminess in the Examples It can be confirmed that the back increases, and the chewiness and springiness values decrease.

Hardness was high in Examples compared to Comparative Examples, and adhesiveness was twice as high in Examples (184.5 ± 40.8) compared to Comparative Examples (92.5 ± 14.4), and a significant difference was recognized. These results show that the protein around the rice flour starch particles is removed by fermentation of lactic acid bacteria, and the viscoelasticity is improved by the combination of organic acid and starch produced at this time, so that soft and sticky rice cakes can be produced and the same stickiness as adding glutinous rice can be expected. , in particular, showed the result that the preference of the young people increased.

Experimental Example 3

Sensory evaluation and preference survey of fermented rice cakes prepared according to Examples and Comparative Examples were conducted and are shown in Table 3 below.

Sensory evaluation and preference survey were conducted on the fermented rice cakes of Examples and Comparative Examples. For the sensory evaluation, middle and high school students, soldiers (n = 179) and visitors to the Korea Agricultural Fair (n = 160) were selected to evaluate the aroma, taste, and texture using a 7-point scoring method, and the results are shown in Table 3. .

evaluation items sensory evaluation preference(%) incense taste texture entire Teenager adult Comparative Example (Yeast 4.75±0.46 4.37±0.52 4.37±0.52 26.4 29.1 26.9 Example (lactic acid bacteria) 5.75±0.46 ^***2) 6.00±0.01 ^*** 6.00±0.01 ^*** 73.6 70.9 73.1

1) Values are significantly different from control ( ^* p <0.05, ^** p <0.01, ^*** p <0.001) As confirmed in Table 3, the aroma, taste and texture of the examples were evaluated higher than those of the comparative examples. In addition, it was confirmed that the preference survey was also highly evaluated regardless of youth and adults.

Therefore, it was confirmed that the fermented rice cake according to the present invention has improved and excellent sensory properties such as aroma, taste, texture, and the like, and thus has high marketability.

So far, a method for manufacturing low-temperature fermented rice cake using lactic acid bacteria fermented rice according to an embodiment of the present invention and specific examples of fermented rice cakes produced by the method have been described, but within the scope of the present invention, various It is apparent that implementation variations are possible.

Therefore, the scope of the present invention should not be limited to the described embodiments and should not be conveyed, and should be defined by not only the claims to be described later, but also those equivalent to these claims.

That is, it should be understood that the above-described embodiments are illustrative in all respects and not restrictive, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and All changes or modified forms derived from the equivalent concept should be construed as being included in the scope of the present invention.

S100: first mixture preparation step
S200: Primary fermented product manufacturing step
S300: Second mixture preparation step
S500: Secondary fermented product manufacturing step
S600: fermented rice cake manufacturing step

Claims (8)

Preparing a first mixture by mixing lactic acid bacteria with rice flour;
Preparing a primary fermented product by primary fermentation of the first mixture at 8 to 12 ° C. for 20 to 28 hours;
Preparing a second mixture by mixing yeast or lactic acid bacteria with the primary fermentation product;
Preparing a secondary fermented product by secondary fermentation of the second mixture at 20 to 30 ° C. for 10 to 14 hours; and
A method for producing fermented rice cakes using lactic acid bacteria fermented rice, comprising the step of producing fermented rice cakes using the secondary fermentation product. According to claim 1,
Preparing the first mixture,
Characterized in that, based on the total 100% by weight, 0.005 to 0.02% by weight of lactic acid bacteria is mixed,
Manufacturing method of fermented rice cake using lactic acid bacteria fermented rice. delete According to claim 1,
Preparing the second mixture,
Based on 100% by weight of the total, 0.1 to 0.3% by weight of yeast or lactic acid bacteria is mixed,
Manufacturing method of fermented rice cake using lactic acid bacteria fermented rice. delete According to claim 1,
The step of preparing rice cake using the secondary fermentation product,
Characterized in that it comprises the step of putting the secondary fermented product into a steamer and steaming rice cakes,
Manufacturing method of fermented rice cake using lactic acid bacteria fermented rice. According to claim 1,
The lactic acid bacteria,
Characterized in that it is at least one selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus and Bidobacterium lactice,
Manufacturing method of fermented rice cake using lactic acid bacteria fermented rice. Claims 1, 2, 4, 6, and 7, fermented rice cakes prepared by the manufacturing method of any one of claims.