KR20120067455A - Manufacture method of lactic acid fermentated rice flour for processing - Google Patents

Abstract

PURPOSE: A producing method of fermented rice powder capable of reducing the fermentation time is provided to improve the viscosity and elasticity of the rice powder using a lactobacillus agent. CONSTITUTION: A producing method of fermented rice powder comprises the following steps: soaking rice in water, and inserting 0.5% of lactobacillus agent into the rice for fermenting the mixture at 36-38 deg C for 2-3 days in a constant-temperature oven; and washing the fermented rice before crushing. The lactobacillus agent is obtained by mixing lactobacillus acidophilus, bacillus longum, and streptococcus thermophilus.

Description

Manufacture Method of Lactic Acid Fermentated Rice Flour for Processing

The present invention relates to a method for producing fermented rice flour, and more particularly, after the rice is immersed in water, a lactic acid bacterium is added, and fermented in a 36-38 ° C. thermostat for 2 to 3 days to wash and wash the powder, which is then ground. It is about a method.

Proteins contained in rice have low viscosity, which is less expandable than wheat flour, and have a disadvantage of shortening the lifespan after manufacturing a processed product due to a rapid aging rate.

Currently, there are dry rice powder and wet rice powder, which are mainly in circulation. Dry rice powder is economical because of its simple manufacturing method and low cost, but it has the disadvantage of poor quality.Wet rice powder has high quality but high drying cost and water pollution. Since it generates a lot of dry rice powder compared to wet rice powder. Dry milling rice flour is not easy to mold products due to severe starch damage, wet milling rice powder is difficult to circulate at room temperature because a large amount of waste water is released and the moisture content is more than 35%.

A method for producing semi-wet rice flour, which is convenient for mass production of processed foods of uniform quality, has been developed, which improves the convenience and storage of rice flour and reduces starch damage.

In the meantime, domestic studies on fermented rice flour production have been conducted on the method of producing fermented rice with useful microorganisms (2008), the method of producing antioxidant fermented rice using useful microorganisms (2008), and high-concentration lactic acid fermentation products using grain type rice. The production method and the method of improving the quality by the second enzymatic treatment during fermentation, the production method of fermented grains with useful microorganisms, and the prepared fermented grains were studied. In addition, there is a method for producing fermented rice containing useful microorganisms, which is useful after cooking, including the step of preparing a useful microorganism (lactic acid bacteria, yeast, Bacillus subtilis, actinomycetes) culture medium for fermented rice production, and adding fermentation of useful microbial culture medium to rice. It is a method for producing fermented rice with microorganisms alive.

In general, fermented rice powder is produced by fermenting rice in water for 4-7 days and then naturally fermented, washed with water, drained, and then prepared for rice flour, which takes a long time.

In addition, in Korean Patent Registration No. 10-345185, rice water is mixed with enough water, mixed, heated, fully gelatinized and cooled, and then sugar and lactic acid bacterium growth factor are added to the rice flour hode and inoculated with the previously prepared lactic acid bacterium seedlings at 36 ° C. It is described how to obtain a fermented rice flour by fermentation at 18-24 hours, but such a rice flour fermented product is difficult to distribute at room temperature, and the flavor is weak.

The present invention relates to a method for producing lactic acid fermented rice flour, selecting a lactic acid bacteria formulation having excellent protein resolution, immersing the rice to absorb water in the rice, and then put the selected lactic acid bacteria, and in a 37 ℃ thermostat for 2-3 days After fermentation and washing with water, it is pulverized with a roll mill and a hood mixer to prepare rice flour. The fermentation effect of lactic acid bacteria removes protein around rice starch particles, and viscoelasticity is improved by combining organic acid and starch produced at this time. The present invention provides a method for producing fermented rice flour that does not exist in the existing flavor.

Claim 1 of the present invention proposed to solve the technical problem as described above, in order to select the lactic acid bacteria formulations with excellent protein removal ability, mixed 400ml of distilled water and 1g each of the four kinds of lactic acid bacteria formulations in 200g of normal rice, at 36 ~ 38 ℃ The fermentation broth was taken at 48 hours of incubation and the pH, acidity, crude protein content, protease activity were measured, and crude protein content, gelatinization characteristics, and structural characteristics of rice flour after fermentation were investigated. As a result, ABT-L preparation (Yogurt starter culture; Lactobacillus acidophilus , Bacillus) Longum , Streptococcus thermophilus mixed three kinds of lactic acid bacteria) was selected as a suitable lactic acid bacteria formulation. To prepare lactic acid fermented rice flour using the selected ABT-L lactic acid bacteria formulation, the rice was washed with water 2-3 times, immersed for 4 hours, and then 0.5% of the lactic acid bacteria formulation was added to the rice weight, After fermentation for 48 hours at 1 ℃ constant temperature in the sieve to filter the water, sifted first using a ball mill, and then secondary grinding by a hood mixer to prepare rice flour and use immediately or refrigerated or frozen storage.

Hereinafter, a method for producing lactic-fermented rice flour according to the present invention will be described in detail.

As shown in Figure 1, when explaining the lactic acid bacteria selection and optimal conditions setting according to the present invention for each process as follows.

In the first step, the rice is immersed in water, and then 4 kinds of lactic acid bacteria are added to each other and incubated at 37 ± 1 ° C. for 48 hours.

In the second step, the fermentation broth is taken during the fermentation process to measure chemical changes such as pH, acidity, crude protein content and protease activity.

In the third step, excellent lactic acid bacteria are selected and the optimum culture conditions are established based on the chemical change of the second step.

In the fourth step, the lactic acid bacteria formulation selected under the conditions of the third step is mixed with water, put into rice, fermented at 37 ± 1 ° C. for 48 hours, and then ground to prepare rice flour.

In the fifth step, crude protein content, gelatinization characteristics, and structural characteristics of the lactic-fermented rice flour prepared were investigated.

As shown in Figure 2, when explaining the process for producing lactic acid fermented rice flour according to the present invention as follows.

In the first step, the white rice is washed three times and then immersed in water (twice / rice weight) for 4 hours at room temperature.

Lactic acid bacteria preparation (0.5% of the weight of the rice before immersion) was added to the rice immersed in the second step and fermented for 48 hours in a 37 ± 1 ℃ thermostat.

Take the fermented rice from the thermostat in the third process and wash it once with a sieve and drain the water.

The rice drained in the fourth step is first ground using a roll mill, and then secondly ground using a hood mill.

Lactic acid fermented rice flour prepared in the fifth step is used immediately or stored in a refrigerator or freezer before use.

As described above, according to the present invention, as the development of food materials is required to improve the usability and consumption of rice, rice flour prepared by lactic acid fermentation using useful lactic acid bacteria has more protein removed than rice flour prepared by natural fermentation. The fermentation time can be shortened, the rice flour particles are small, the parts are improved, and the rubbing and cohesive viscosity are reduced, so the friction is increased, and the aging delay effect is also expected.

The use of wheat flour as a substitute for rice flour can contribute to the promotion of rice consumption.

1 is a selection of lactic acid bacteria and optimal conditions according to the present invention.
Figure 2 is a process for producing lactic acid fermented rice flour according to the present invention.
Figure 3 is a photograph showing the appearance of the lactic acid fermented rice flour manufacturing process and after manufacturing according to the present invention.
Figure 4 is a photograph showing the separation according to the particle size of lactic acid fermented rice flour according to the present invention.
5 is a distribution chart for each particle size of rice flour passed through a 100mesh sieve.

The following data can be used to evaluate the properties of lactic-fermented rice flour.

As for the crude protein content (protein removal ability) and proteinase (Protease) activity change of the fermentation broth, ABT-L was the best among the lactic acid bacteria preparations used in Table 1 and Table 2.

 Changes in Crude Protein Content of Fermentation Broth with Different Lactic Acid Bacteria during Fermentation (Unit: mg / ml) Incubation time Natural fermentation 410 / BBI ABT-L 965LC ABY-2D 6 12.56 18.70 35.00 14.06 27.10 12 35.09 51.40 71.33 36.14 50.68 24 56.31 91.81 120.47 57.08 50.28 36 112.55 152.32 276.03 210.61 294.39 48 219.35 209.11 341.02 254.21 365.55

-410 / BBI; Bifidobacteria culture

-ABT-L; mixture of Lactobacillus acidophilus , Bacillus longum , Streptococcus thermophilus (lactic acid bacteria mixture)

-965LC; Lactobacillus casei culture

-ABY-2D; mixture of Lactobacillus acidophilus , Bacillus longum

-Mixing ratio of ABT-L and ABY-2D is not specified (country of origin is USA)

 Changes of Protease Activity of Fermentation Broth According to Types of Lactic Acid Bacteria during Fermentation (Unit: Abs. 660nm) Incubation time Natural fermentation 410 / BBI ABT-L 965LC ABY-2D 6 0.176 0.196 0.174 0.191 0.202 12 0.166 0.253 0.421 0.209 0.453 24 0.164 0.504 0.646 0.557 0.529 36 0.833 0.724 1.126 1.090 1.176 48 1.264 0.964 1.418 1.330 1.345

In consideration of acid production ability, protein removal ability, and protease activity, ABT-L was finally selected as a lactic acid strain for producing lactic-fermented rice flour, and the conditions of culturing for 48 hours (2 days) at 37 ° C using the lactic-fermentation The optimum conditions for the preparation of rice flour were set.

After establishing the optimum conditions for the production of lactic fermented rice flour, it was applied to rice varieties to investigate the acidity of the final fermentation solution and the crude protein content of the rice after fermentation.

As a result of examining the protein removal effect as shown in Table 3, it was found that all varieties had a protein removal effect as a whole, and that the amount of protein was removed by the lactic acid fermentation method because the protein content of lactic acid fermented rice flour was smaller.

Crude protein content of rice after fermentation is completed (Unit:%) division General beauty Fertility rice Goami Original sample 8.5 9.2 8.0 Natural fermentation 5.7 7.3 6.1 Lactic fermentation 5.3 6.2 5.2

 Gelatinization Characteristics of Rice after Fermentation Completed division Luxury
Start temperature Highest viscosity Lowest viscosity Final viscosity Descent viscosity Leveling point Cohesive Viscosity H / P ratio No processing (white rice) 68.1 280 175 293 105 12.4 118 0.63 Natural fermentation 0.5 days 68.1 231 138 236 93 4.7 98 0.59 2 days natural fermentation 68.2 173 101 168 73 -5.1 67 0.58 2 days of fermentation 68.1 222 112 191 111 -31.0 79 0.50 3 days natural fermentation 68.1 181 111 187 70 6.6 76 0.61 3 days of fermentation 68.2 130 66 113 64 -16.5 47 0.51

As shown in Table 4, the highest viscosities, minimum viscosities, final viscosities, descent viscosities, plaque viscosities, and H / P ratios were decreased during fermentation, compared to untreated rice. , Minimum viscosity, final viscosity, falling viscosity, and cohesive viscosity were high, but plaque viscosity and H / P were decreased. Three days of lactic fermentation decreased overall viscosity, lowest viscosity, final viscosity, drop viscosity, plaque viscosity, and H / P ratio. Compared with the two days of lactic fermentation, the three-day lactic acid fermentation decreased the highest viscosity, the lowest viscosity, the final viscosity, the falling viscosity, and the cohesive viscosity, and the plaque viscosity tended to increase slightly, and the ratio of the lowest and highest viscosity was similar. Aging delays and viscosity increases to improve machinability. After lyophilization of the wet milled rice flour, it was pulverized, sieved through a 120-mesh sieve, and the molecular weight and molecular size of the rice flour were measured using a multi-angle light scattering system (MALS). Molecular weight and molecular size were generally decreased in the treatments, and lactic acid fermented rice flour decreased less than natural fermented rice flour.

Molecular weight and molecular size of rice flour using ALS Processing contents Molecular weight, Mw (× 10 ⁷ g / mol) Molecular Size, Rg (nm) Non-treatment 11.54 167.9 Natural fermentation 6.591 132.4 Lactic fermentation 9.042 157.7

Wet milled rice flour was sieved through 100mesh sieve, and then filtered by 150mesh sieve. The ratio of rice flour passed through sieve and 150mesh sieve was higher, and the ratio of lactic acid fermented two-day rice flour to 100mesh and 150mesh rice flour was 10.3% and 7.9% higher than that of two-day rice flour.

 Separation Ratio and Water Content of Lactic Acid Fermented Rice Flour by Particle Size (Unit:%) process Scale size of selector      Moisture content 100mesh 150mesh  4 hours room temperature immersion 81.9 74.6 28.1  Lactic fermentation two days (37 degrees Celsius) 89.5 79.9 29.4  Lactic fermentation 3 days (37 ℃) 96.4 90.8 29.8

As a result of injecting the rice powder passed through the sieve by tapping the rice powder prepared by fermenting the rice with 100mesh sieve and 150mesh sieve, as shown in Table 6. Lactic acid fermented rice flour had a higher proportion of rice flour passed through 100mesh and 150mesh than water-immersed fermented rice flour, and rice flour passed through lactic acid fermentation at 37 ° C for 3 days was 100% and 150mesh sieve, respectively. %, 10.9% more. Therefore, it was found that the ratio of small particles of rice flour increased by lactic acid fermentation. The moisture content of rice flour was 28.1% for 4 hours of room temperature soaking, 29.4% for 2 days of lactic fermentation, and 29.8% for 3 days of lactic fermentation.

5 shows the distribution according to the particle size of rice flour passed through a 100mesh sieve [ ? : 4 hours of room temperature immersion, ---: lactic acid fermentation 2 days (37 ℃)-?-: Lactic acid fermentation 3 days (37 ℃)].

     Rice flour passed through a fermentation process was passed through a 100mesh sieve and the rice flour was analyzed using a particle size distribution analyzer (MAM 246, MASTERSIZER-S, MALVERN Instruments Limit. England). As a result of analyzing the particle size distribution of rice flour, as shown in Fig. 1, the ratio of particle size was less than 160㎛ and 104㎛, respectively, 82%, 62% for 4 hours room temperature immersion fermentation, 97% for 2 days lactic fermentation, respectively. The lactic fermentation broth showed 100% and 95% at 83% and 37 ° C for 3 days, respectively. As such, the particle size distribution of rice flour prepared through the fermentation process by lactic acid bacteria had higher content of rice powder of fine particles with smaller particle size than room temperature immersion rice powder. It is thought that this is because rice protein and starch are decomposed to facilitate milling of rice flour.

Claims (3)

After the rice is immersed in water, a lactic acid bacterium is added, fermented in a 36 ~ 38 ℃ thermostat for 2-3 days, washed with water and then milled. The method of claim 1,
The lactic acid bacteria formulation may be ABT-L formulation (Yogurt starter culture; Lactobacillus acidophilus, Bacillus Longum , Streptococcus A method for producing fermented rice flour, characterized in that the mixture of three kinds of thermophilus ). The method of claim 2,
The lactic acid bacterium preparation is a method for producing fermented rice flour, characterized in that the addition of 0.5% by weight of the rice.

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