KR20110116375A - Method for preparing seasoning liquid using rice and seasoning liquid extracted therefrom - Google Patents

Abstract

The present invention provides a richly flavored natural fermented seasoning solution containing a rice concentrate base material obtained by fermenting rice and distilling an alcohol component, and a brown rice extract concentrate component obtained by saccharifying the brown rice solution.
Rice fermented natural seasoning is made by alcohol fermentation of rice to make fermentation products, and alcoholic ingredients are distilled from the fermentation products. A brown rice extract concentrate component made by extracting and concentrating the flavor source is mixed with the rice concentrate base material to have a rich taste and functional properties.

Description

Method for preparing seasoning liquid using rice and seasoning liquid extracted therefrom {METHOD FOR SEASONING LIQUID USING RICE AND SEASONING LIQUID THEREOF}

The present invention relates to a seasoning solution using rice and a method for preparing the same, and in detail, a fermentation product made by alcoholic fermentation of rice is concentrated to make a rice concentrate base, and a brown rice extract is concentrated under reduced pressure to make a brown rice extract concentrate to make a rich flavor. The present invention relates to seasoning liquid and a method of preparing the same.

Rice is used as a staple food for more than half of the world's population, including Korea. Rice in Korea has increased rapidly due to breeding and development of farming technology, but the consumption of rice is rapidly decreasing recently due to westernization of the diet. Since the decrease in rice consumption is closely related to the rural economy as well as the sale of our rice, the development of various products using rice has been made recently.

In view of the above-mentioned reality, products have been developed using rice in various ways, but most of the beverages and alcoholic beverages such as rice makgeolli and Sikhye come down traditionally by utilizing the delicious taste of our rice. As such, foods using rice as a conventional material are mostly used by adding supplementary additives which do not come from rice but use rice.

However, in the present invention, the fermentation product is made by fermenting rice, the fermentation product is concentrated to make a rice concentrate base, and the additives are extracted by using brown rice as a main ingredient to make a combined seasoning solution.

The problem to be solved by the present invention is to solve the above problems, an object of the present invention is to concentrate the fermented product of alcohol fermented rice to make a rice concentrate base material, extract the flavor source to give a rich taste by saccharifying brown rice components To make a brown rice extract concentrate additive, and to mix the rice fermentation concentrate base material and the brown rice extract concentrate additive to provide a natural flavored rice fermentation seasoning.

It is another object of the present invention to provide a method for preparing a rice flavored natural seasoning liquid by mixing the rice fermentation concentrate base material and brown rice extract concentrate.

Another object of the present invention is to make a fermented rice concentrate fermented by using functional rice when fermentation product is formed by fermentation of rice, and the seasoning component and functional ingredient combined with seasoning ingredients to taste rich by mixing brown rice extract concentrate additives To provide a method for producing a.

Rice fermented natural seasoning liquid according to an embodiment of the present invention for achieving the above object, the rice concentrate base material made by alcohol fermentation of rice to make a fermentation product, and distilled alcohol components from the fermentation product and then concentrated It is a rice fermented natural seasoning liquid having a rich taste and functional characteristics to which the brown rice extract concentrate component made by extracting a flavor source having a rich taste while saccharifying and concentrating the brown rice liquid.

In an embodiment of the present invention, the rice concentrate base material is a rice fermentation concentrate in which alcohol is fermented using rice as a main ingredient, but alcohol components containing 0% to 1% or less of alcohol components are distilled off.

In an embodiment of the present invention, the brown rice extract concentrate component is a flavor source additive whose main component is a monoglycosylated substance having a savory flavor source obtained by saccharifying the brown rice component and concentrated under reduced pressure.

In the embodiment of the present invention, the seasoning liquid has a flavor characteristic that does not distract from the smell of food ingredients and gives a umami taste, and a meat quality characteristic that softens the meat components.

In an embodiment of the present invention, the brown rice extract concentrate comprises flavor components and flavor components such as essential amino acids, organic acids, fatty acids and sugars.

In an embodiment of the present invention, the rice fermented natural seasoning liquid has a clarified characteristics.

According to an embodiment of the present invention, a method of making a rice fermented natural seasoning liquid according to an embodiment of the present invention is mixed with an appropriate amount of general rice and functional rice, washed with water, and put into a steamer to make gourdap rice. The fermented rice is prepared by adding fermentation promoting substances such as yeast or medicinal homo for 0.02 to 0.5% by weight, yeast nutritional agent 0.01 to 0.05% by weight, and mixing the fermented rice mixture with 110 to 150% water by weight to prepare fermentation mixture in fermentation brewing tank. Let's do it. The fermentation mixture in the brewing tank is fermented at a fermentation temperature of 20 to 30 ° C. for 2 to 30 days of fermentation period to produce an alcohol fermentation product having an alcohol content of 5 to 20% alcohol concentration. The alcoholic fermentation product is filtered or only the liquid component is filtered using a filter with a strainer. The filtered liquid alcohol fermentation product is alcohol distilled to an alcohol component concentration of 0 to 1% or less, and concentrated in a vacuum concentrator to form a rice concentrate base material. Roasted brown rice and milled to mix the malt 2 to 10% by weight, water mixed with 120 to 180% of the weight of brown rice into a saccharification tank and treated at the saccharification process temperature of 30 to 40 ℃ to make a brown rice saccharified liquid. The brown saccharified liquid is filtered to obtain a clarified filtrate. The filtrate is concentrated in a reduced pressure concentrator so that the sugar content is 30 to 60 ° Brix to make a brown rice extract concentrate. The rice concentrate base material and the brown rice extract concentrate are mixed to produce a rice fermented natural seasoning containing concentrated rich flavor and functional ingredients to yield a sugar content of 30 to 50 ° Brix.

In an embodiment of the present invention, the alcohol distillation method may be prepared by direct distillation or hot water distillation.

In an embodiment of the present invention, the brewing yeast mixing process may use yeast mold.

In an embodiment of the present invention, the brewing yeast mixing process may use Saccharomyces baynus (Saccharomyces baynus).

In an embodiment of the present invention, the yeast nutritional mixing process may use ammonium phosphate.

In an embodiment of the present invention, the suspension concentration after the saccharification may be used as a method of extracting a flavor source factor that gives a rich flavor.

According to the present invention, rice fermentation concentrate base material and brown rice extract concentrate additives to make a flavorful rice fermented natural seasoning to make a flavorful food using meat and fish, jajangmyeon, ramen, udon, vegetable dressing, seaweed seasoning, etc. You can make

 Since the raw materials used in the present invention use rice as a raw material, rice can be consumed through the production of seasoning liquid, and by developing and utilizing functional rice, it can contribute to grain consumption and functional rice development.

1 is a manufacturing process of making a rice fermentation concentrate base from which alcohol components are removed from a fermentation product made by fermenting rice according to the present invention.
Figure 2 is a manufacturing process diagram for making a brown rice extract concentrate concentrate to extract and concentrate the flavoring flavor to saccharify the brown rice solution according to the present invention.
3 is a manufacturing process diagram of mixing the rice fermentation concentrate base material and brown rice extract concentrate additives according to the present invention to make a rice seasoning natural seasoning solution.

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

With respect to the embodiments of the present invention disclosed in the text, specific structural to functional descriptions are merely illustrated for the purpose of describing embodiments of the present invention, embodiments of the present invention may be implemented in various forms and It should not be construed as limited to the embodiments described in.

As the inventive concept allows for various changes and numerous embodiments, particular embodiments will be illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

1 is a manufacturing process of making a rice fermentation concentrate base from which alcohol components are removed from a fermentation product made by fermenting rice according to the present invention.

Referring to Figure 1, the step of making sake (S100) is washed with a small amount of ordinary rice, or a rice containing a functional ingredient in a conventional manner, and put the mixed rice in a steamer to make a siru or a sake boiled rice Make sake. The mixing of the general rice and functional rice is possible in the mixing ratio of the normal rice and functional rice in the range of 10: 1 to 100: 1. Here, functional rice refers to functional rice with a high iron zinc content or other anti-cancer substances, and blood sugar reduction to prevent immunity.

Fermentation mixture preparation step (S110) is taken out of the gourdap produced in the container and spread well, and put into the mixture of natural yeast powder or brewing yeast 0.02 to 0.5% by weight, yeast nutritional supplement 0.01 to 0.05% by weight to prepare a fermentation mixture. At this time, soybean rice and yeast powder or brewing yeast and yeast seed nutrients to be evenly mixed.

Preparation of the fermentation mixture may be carried out by a general method for producing a conventional pure grain wine. It can be mixed with gourd rice using commonly used Nuruk. In this case, the fermented mixture containing functional rice can be made by using a mixture of ordinary rice and various functional rice. For example, making a gourd rice with regular rice and functional rice with a high iron zinc content to prevent immunity can result in a fermentation mixture with added functionality that prevents immunity. The yeast is made by the traditional method of yeast, grow yeast enzyme for brewing well, and then mixed with the gourd rice to make a fermentation mixture. Functional minerals contained in the functional rice can be dissolved in all alcohol fermentation products through alcohol fermentation.

In addition, it is possible to use not only functional rice but also fermentable substances with functional ingredients can be absorbed into the fermentation product functional minerals as needed.

Since the amount of the yeast is closely related to the time required for fermentation, it can be adjusted within the above range according to the time and fermentation conditions. When the brewing yeast is used, Saccharomyces cerrevisiae or Saccharomyces baynus may be used. The brewing yeast is also known yeast that can be easily purchased from domestic and foreign manufacturers, particularly suitable for brewing.

The yeast nutritional agent uses ammonium phosphate. The ammonium phosphate helps the growth of enzymes, allowing the yeast to survive during fermentation, and propagating to help break down sugars into alcohol. The yeast nutritional agents are also known yeast nutritional supplements which are readily available from domestic and foreign manufacturers, especially suitable for brewing.

The fermentation mixture is completed by putting 110-150% of water relative to the weight of the soybean meal into the fermentation mixture.

The fermentation step (S120) is a process of obtaining the alcohol fermentation product having an alcohol content of 5 to 20% alcohol by putting the prepared fermentation mixture into a fermentation vessel and fermenting at a fermentation temperature of 20 to 30 ° C. for 2 to 30 days. The fermentation process is a process of decomposing the sugar component in the rice into alcohol using yeast. The fermentation period may vary depending on the amount of yeast fermentation temperature, etc., the fermentation temperature is set to the optimum conditions in the range of 20 to 30 ℃. If fermentation period is short or fermentation temperature is low, fermentation may not be enough. However, due to the nature of the present invention, the content of alcohol is not a big problem, so the fermentation step can be prepared by a general method available to those skilled in the art.

The alcohol fermentation product is a product generated during the hydrolysis and fermentation process by rice and yeast contains a significant amount of protein, organic acid, sugar, choline, vitamin B2, etc. If the functional rice is put in an appropriate amount may contain functional inorganic components.

Alcohol fermentation product distillation step (S130) is a process of removing the alcohol component from the alcohol fermentation product obtained in the alcohol fermentation step. The alcohol fermentation product has an alcohol content within 5 to 20% depending on the fermentation process. And since rice is used as a raw material, it may contain some solids and the like. First, to filter out these solids, they are filtered using a very small hole or a strainer with a strainer. The filtered alcoholic fermentation product is placed in a container and boiled. Since the alcohol fermentation product is composed of water, protein, organic acid, sugar, choline, vitamin B2, functional minerals and alcohol, the alcohol is distilled out when heated to the boiling point of 78 ℃ or more. Alcohol distillation can be distilled alcohol using a direct heating method or a bath. Alcohol distillation distills off alcohol completely or leaves less than 1% alcohol. The absence or control of less than 1% of alcohol prevents the seasoning from becoming vinegar because it may react with many brown rice extract additives in subsequent processes, or it will not react with nitric acid or exposed to air to prevent superoxidation.

The rice concentrate base completion step (S140) is a process of making an alcoholic fermentation product from which the alcohol component removed by the alcoholic fermentation product distillation process is concentrated in a reduced pressure concentrator. Rice concentrate base forming process may be concentrated in the same equipment by adding a heating process at a higher or lower temperature than the distillation process in the alcohol distillation process. The resulting product concentrated using the above reduced pressure concentrator is referred to as rice concentrate base in the present invention.

The rice concentrate base is a liquid seasoning raw material in the form of concentrated fiber, protein, organic acid, sugar, choline, vitamin B2, minerals and functional substances generated during the fermentation process.

Figure 2 is a manufacturing process chart to create a brown rice extract concentrate by extracting the flavor flavor in the brown rice saccharification process according to the present invention.

Referring to Figure 2, the step of preparing the brown liquid (S200) is washed after drying brown rice roasted brown and then milled. 2 to 10% by weight of malt in the roasted brown rice powder, 120 to 180% of water to the weight of brown rice is mixed to make a brown rice liquid.

The suspension contains various nutrients and minerals such as starch (starch), protein fatty acids and mineral vitamins. The browning liquid preparation step may be used for the commercially available brown rice.

The sucrose saccharification step (S210) refers to a process of saccharifying by treating the sucrose in a saccharification tank and treating it at a saccharification temperature of 30 to 40 ° C. The main component of the suspension is a starch component, so starch can not be digested and absorbed by the body or can not be combined with other substances alone, so it must be decomposed into monosaccharides. Flavored flavor source is extracted from the brown rice solution during the saccharification process.

The same principle as above is the same as the reason why the rice we eat has the sweeter the more you chew, or the final taste. The starch component is sweetened as it is glycosylated by the enzyme, and the flavorful ingredient is extracted in the saccharification process that produces such a sweet taste, and the flavor is rich in rice. This process is to extract the flavoring flavor source through the saccharification process from brown rice components and concentrate to make seasoning additives. The process of monosaccharides of such starch is the brown rice saccharification process. The saccharification process may be carried out using a method of saccharifying generally known starch.

The brown rice concentrate addition step (S220) is a process in which the brown rice saccharified material, which has undergone the saccharification process, is made into a filter to make a clarified filtrate, and then concentrated at a high concentration. The simplest method is to use a vacuum concentrator or heat to remove the water and concentrate. The brown rice extract concentrate thus concentrated has a sugar content of 30 to 60 ° Brix, and glucose, protein, fat, minerals, vitamins, and the like may be concentrated to have flavor, odor masking, and meaty characteristics. In particular, the rich flavor source extracted from the saccharification process can be a good flavoring solution as the concentration is increased in the concentration process.

Figure 3 is a manufacturing process diagram of mixing the rice fermentation concentrate base material and brown rice extract concentrate additives according to the present invention to make a rice fermentation natural seasoning.

Referring to FIG. 3, the rice concentrate base and brown rice extract concentrate mixing step (S300) is a process of mixing the rice concentrate base material and the brown rice extract concentrate prepared above to concentrate in a reduced pressure concentrator. The ratio of mixing the rice concentrate base material and the brown rice extract concentrate may be 90% or more by mass of the rice concentrate base material. Most preferably, the sweetness adjustment and effect were best when the mass of the rice concentrate base material accounted for 95% and the brown rice extract concentrate accounted for 5%. The rice concentrate base is well combined when mixed with brown rice extract concentrate additives with an alcohol content of 0 to less than 1%. The mixing process uses a mixing tank and adds the rice concentrate base material and the brown rice extract concentrate to the blending ratio, and then stirs and mixes the mixture to concentrate to have a sugar content of 30 to 50 ° Brix in a reduced pressure concentrator to make a rice fermented natural seasoning solution.

As a result of sensory evaluation using a rice fermented natural seasoning solution having the above-mentioned sweetness, 40 ° Brix sugar content with no deterioration of taste components was obtained.

The rice fermented natural seasoning liquid is clarified and contains amino acids, organic acids, minerals, vitamins, glucose, dietary fiber, choline, vitamin B2, functional minerals. When cooking meat and fish, the food tastes rich by eliminating fishy flavors or softening the meat.

In addition, depending on the functional minerals derived from functional rice components, as well as the seasoning effect, it can control the blood sugar, or at the same time to obtain the secondary effects such as anti-cancer effect.

In addition, the alcohol content is very low compared to the commercial tasting on the market, it is not artificial and has a natural rich taste, and can be used as seasoning liquids such as vegetable dressing, seaweeds, bread, and sweets.

The natural fermented rice seasoning liquid of the present invention has a unique taste different from the general taste liquor and alcohol-containing and functional additives in the market. General tasting is characterized by containing more than 14% alcohol. If the alcohol content is high, the effect of the flavor additives is reduced because it is impossible to mix a large amount of the flavor additives added in a later process. In the present invention, the alcohol is fermented by using alcohol to distill the alcohol to remove the alcohol component was able to mix a large amount of flavor additives extracted from brown rice added. Using the brown rice extract concentrate as the flavor additive, it was characterized by the umami that can be obtained from the rice component. In addition, alcohol and fermentation by mixing the functional rice with ordinary rice can be obtained not only seasoning but also functional food effect.

Rice seasoning sterilization step (S310) is a process for sterilizing the resulting rice seasoning liquid by a chemical physical method. Sterilization may be performed by using electromagnetic waves such as a laser, or by sterilizing by adding chemicals and heat. In the present invention, the rice seasoning solution is sterilized by applying heat in the easiest way. In addition, if necessary, it can emit sterilization at the same time by emitting electromagnetic waves during heat treatment.

Rice seasoning solution packaging step (S320) is a step of packaging the sterilized rice seasoning liquid in the required container.

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

Example 1

Wash nonglutinous rice and put in steamer to make godu rice. 0.5% by weight of yeast and yeast for brewing yeast and 0.05% by weight of ammonium phosphate, a yeast nutritional agent, were added and mixed with 120% of water by weight of soybean rice, and the fermentation mixture was fermented in a fermentation tank. The fermentation temperature was maintained at 27 ° C. for 4 days to produce an alcohol fermentation product having an alcohol content of about 9%. The fermentation product was filtered and clarified in a filter, and the filtered fermentation product was distilled to an alcohol content of 0.2% and concentrated in a reduced pressure concentrator to form a rice fermentation concentrate base. Alcohol analysis was performed by 0.1 N sodium thiosulfate titration method in the food test general test method alcohol analysis method.

After washing and roasting brown rice, 5% by weight of malt after milling, and 150% of water by weight of brown rice, mixed saccharified mixture was prepared and saccharified in a saccharification tank. The saccharification tank saccharification process temperature was maintained at 35 ℃ to make a brown rice saccharified liquid. The brown rice saccharified liquid was filtered to obtain a clarified brown rice saccharified liquid. The brown rice saccharified liquid was concentrated to 50 ° Brix in a reduced pressure concentrator to produce brown rice extract concentrate.

The rice fermentation concentrate base and the brown rice extract concentrate were mixed at a mass ratio of 95: 5, and concentrated to give a sugar content of 40 ° Brix in a reduced pressure concentrator to prepare a rice fermentation natural seasoning solution. Sugar content was measured using a sugar meter.

Comparative Example 1

Taste liquor with the addition of commercially available 14% alcohol was used.

Example 1

Comparative Example 1

Sensory evaluation

In order to evaluate the seasoning degree of Example 1, it was evaluated by Comparative Example 1 and comparative sensory test on the market. The sensory test was divided into taste, aroma (food odor removed food discoloration), and color and evaluated by using a 7-point rating method for each item. In consideration of age and gender, a total of 50 people, 10 males and 10 females of each age group, were selected as a sensory test panel and put into a bulgogi marinade, fish sashimi, jajangmyeon, ramen, and udon. The results shown in Table 1 were obtained. .

     division         flavor        incense      Color       Synthesis   Example 1      6.00      5.56      5.55      5.70   Comparative Example 1      5.00      5.10      5.56      5.22 * Sensory tests (7: Very good, 0: Very poor)

As shown in Table 1, Example 1 is a seasoning liquid according to the present invention contains less alcohol components so that the brown rice extract concentrate additives can be mixed a lot of flavor and good food smell aroma.

In addition, the alcohol content is very low compared to the sake, it is not artificial and has a natural umami taste, and it is also obtained that it is suitable as a seasoning liquid such as vegetable dressing, seaweeds, bread and confectionary.

In addition, although the ingredients were not directly compared to the comparison targets, the fermented natural seasoning solution of Example 1, which was processed by the above process, contains protein, organic acid, minerals, vitamins, glucose, dietary fiber, choline, vitamin B2, and functional minerals. When cooking meat and fish, it removes fishy taste, softens meat, and gives flavoring effect to make food taste rich, and to control blood sugar by functional minerals, and to get functional food effects such as anticancer effect.

In addition, since rice is used as a raw material, it is possible to simultaneously promote agricultural consumption by promoting rice consumption and saving the rural economy.

In addition, it is possible to expand the development and use of functional rice by making seasoning solution using functional rice, and to realize a new seasoning solution using traditional alcohol fermentation process.

Claims (5)

Washing the rice using a steamer to make gourdap (sulbab);
Preparing fermentation mixture by adding 0.02 to 0.5% by weight of brewed fermented yeast or yeast, 0.01 to 0.05% by weight of yeast nutrient and 110 to 130% by weight of soybean rice;
Putting the fermentation mixture into a fermentation vessel and fermenting alcohol within 2 to 30 days and fermentation temperature at 20 to 30 ° C. to form an alcohol fermentation product;
Distilling the alcohol fermentation product to remove the alcohol content below 0 to 2% and concentrating with a vacuum concentrator to make a rice concentrate base;
Saccharifying the suspension and concentrating in a reduced pressure concentrator to produce a brown rice extract concentrate having a 30 to 60 ° Brix sugar content;
The method of producing a rice fermented natural seasoning solution, characterized in that the mass of the rice concentrate base is more than 90% and the remainder is mixed and concentrated at a rate occupied by the brown rice extract concentrate. The method of claim 1, wherein the brewing fermented yeast is 0.5% by weight of yeast is added. The method of claim 1, wherein the rice concentrate base and the brown rice concentrate are mixed in a weight ratio of 95% rice concentrate base and 5% brown rice concentrate. Rice fermented natural seasoning liquid, which is obtained according to the method of claim 1. 5. The natural fermented rice seasoning solution according to claim 4, wherein the rice fermented natural seasoning solution has a sugar content of 40 ° Brix.

Images