KR20130010430A - Fermented rice product fermented by lactic acid bacteria - Google Patents

Abstract

PURPOSE: A manufacturing method of fermented rice is provided by adding and fermenting lactobacillus directly in rice, porridge, rice cake, puffed rice or rice processed by steaming unripe grains. CONSTITUTION: Produce steamed rice, porridge, rice cake, puffed rice or rice processed by steaming unripe grains with rice. Add lactobacillus from 0.1 to 30 per hundred parts by weight of rice and water from 150 to 300 by weight, and process primary ferment from 1 to 5 hours at 25 to 65 deg. C. Add water again from 150 to 300 per hundred parts by weight of rice process secondary ferment from 1 to 5 hours at 25 to 65 deg. C. Add water again from 40 to 100 per hundred parts by weight of rice and process third ferment from 5 to 48 hours at 25 to 65 deg. C. Add water again from 200 to 1000 per hundred parts by weight of rice. Add malt from 50 to 200 per hundred parts by weight of rice or the extraction liquid or diastatic enzyme from 0.01 to 10 parts by weight and diastatic for 2 to 6 hours. Crush the rice fermentation product. Dilute the crushed rice fermentation. Add additionally 10 to 100 parts by weight selected from a mixture group that comprises maltose per 100 parts by weight of rice, sugar alcohol, sugar acid, sugar ester in the fermentation step of rice. Add additionally 0.01 to 5 per hundred parts by weight of rice from the group which comprises ammonium sulfate, phosphoric acid, ammonium, amino acid, peptide, yeast extract, peptone, gravy, meat extract and a mixture in the fermentation step of rice.

Description

Fermented Rice by Fermentation of Lactic Acid Bacteria {Fermented Rice Product Fermented by Lactic Acid Bacteria}

The present invention relates to a method for producing a rice fermented product and a rice fermented product produced therefrom. Specifically, the present invention relates to a rice fermented product prepared by directly adding and fermenting lactic acid bacteria to rice, porridge, rice cake, expanded rice or steamed rice.

Rice contains carotene, which improves eyesight, calcium and iron, which strengthen bones, and monascus, which inhibits cholesterol biosynthesis. Most of the rice is consumed as stock through primary processing such as milling, or used in small amounts for confectionery and bakery, and consumption is decreasing and inventory is increasing due to the change of eating habits and the lack of processed food due to the improvement of national income.

On the other hand, lactic acid bacteria have been used for the fermentation of dairy products for a long time because of their functions such as the fresh taste, weak proteolytic, lipolytic, and other soft flavors produced by lactic acid production. These lactic acid bacteria fermented foods have long been used for the purpose of improving the flavor and shelf life of food and play a very important role in the nutrition of humanity.

Yogurt, one of the fermented foods of lactic acid bacteria, is one of the most common dairy products and the consumption is growing rapidly. Currently, research on the production of yogurt using milk has been in progress and the manufacturing technology is well established. Research has been very limited, and the lactic acid bacteria fermented food market accounts for most of the lactic acid bacteria fermented lactic acid bacteria fermentation as the main ingredient.

Korean Patent No. 5,609,88 discloses a method of mixing 3 to 6% by weight of organic rice or 0.5 to 3% by weight of Gugija extract with respect to the constituents of whole yogurt with skimmed milk powder, adding Bifidobacterium longum, Lactobacillus acidophilus and Streptococcus Rice yogurt is disclosed as a method for producing a functional yogurt prepared by inoculating and fermenting with a mixed strain of K. thomophilus, followed by homogenizing and adding a sterilized sweetener. However, since rice flour is directly added and lactic acid bacteria are inoculated and fermented, It has a disadvantage in that the content of the ingredient is small and the odor of the flour and the fermentation do not match with each other and the palatability is deteriorated.

In addition, a portion of lactic acid bacteria fermented products using soy milk protein and grains have been developed, but when added to milk, it does not produce a special taste that is different from the conventional one. As it appeared, there were problems that were not soft due to the heterogeneity of rice and milk. In addition, Korean Patent No. 527419 has a food composition obtained by gelatinizing bifidus bacteria and lactic acid bacteria in rice saccharification liquid, and in Korean Laid-Open Patent Publication No. 1998-75079 based on alpha fine powder and skim milk powder and fermenting fruit extract. Although the rice yogurt as a main ingredient has been disclosed, there is a problem that foreign substances are detected when the food is tasted because the rice and the milk are not fully deluxe and the rice and the milk are felt to be heterogeneous.

KR 560988 B (Chungnam National University Industry-Academic Cooperation Foundation) 2006.3.16. KR 527419 B (Korea Food Research Institute) 2005.11.09. KR 1998-75079 A (Pulmuone Holdings) 1998.11.05.

The present invention has been made in order to solve the above problems, it is an object of the present invention to provide a fermented rice production method characterized in that the fermentation by applying the lactic acid bacteria directly to rice, porridge, rice cake, bulge rice or steamed rice. .

It is another object of the present invention to provide a rice fermented product prepared by the above production method.

Another object of the present invention to provide a rice fermented beverage containing the rice fermented product.

It is another object of the present invention to provide a rice fermented ice cream comprising the rice fermented product.

It is another object of the present invention to provide a rice fermented sweet containing the rice fermented product.

Rice fermentation method of the present invention to achieve the object as described above,

(A) preparing rice, rice porridge, rice cake, puffed rice or steamed rice with rice;

(A ') fermenting by adding lactic acid bacteria and water to the prepared rice, porridge, rice cake, bulge rice or steamed rice

Characterized in that it comprises a.

In addition, the lactic acid bacteria of step (A ') is preferably added by 0.1 to 30 parts by weight per 100 parts by weight of the rice.

In addition, the water of the step (A ') is preferably added by 100 to 1000 parts by weight per 100 parts by weight of the rice.

In addition, the water of step (A ′) may be added to the rice intermittently or continuously.

In addition, the lactic acid bacteria fermentation of step (A ') is preferably made at 25 to 65 ℃.

In addition, the lactic acid bacteria fermentation of step (A ') is preferably made for 6 to 50 hours.

In addition, the rice fermentation method of the present invention

(A) preparing rice, rice porridge, rice cake, puffed rice or steamed rice with rice;

(B) adding 0.1 to 30 parts by weight of lactic acid bacteria and 150 to 300 parts by weight of water per 100 parts by weight of rice and primary fermentation at 25 to 65 ° C. for 1 to 5 hours;

(C) adding 150 parts by weight to 300 parts by weight of water per 100 parts by weight of rice, and secondary fermentation at 25 to 65 ° C. for 1 to 5 hours; And

(D) 40 to 100 parts by weight of water per 100 parts by weight of the rice is added again, and the third fermentation at 25 to 65 ℃ for 5 to 48 hours

Characterized in that it comprises a.

In addition, the present invention after the step (A) before step (A ') or (B),

The rice cake may further comprise the step of grinding to an average particle size of 0.1 to 8 mm in size.

In addition, the present invention after the step (A ') or (D),

(E) adding 200 to 1000 parts by weight of water per 100 parts by weight of rice; And

(F) adding 50 to 200 parts by weight of malt per 100 parts by weight of rice or its extract or 0.01 to 10 parts by weight of saccharifying enzyme and saccharifying for 2 to 6 hours

It may further include.

In addition, the present invention after the step (A ') or (D),

(G) filtering the fermented product

It may further include.

In addition, the present invention is selected from the group consisting of sugar, sugar alcohol, sugar acid, sugar ester and mixtures thereof in 100 parts by weight of the rice in the fermentation of the step (A ') or step (B) 10 to 100 parts by weight may be additionally added.

In addition, the present invention is the ammonium sulfate, ammonium phosphate, amino acids, peptides, yeast extract, peptone, gravy, meat extract and mixtures thereof per 100 parts by weight of the rice in the fermentation step (A ') or step (B) 0.01 to 5 parts by weight selected from the group consisting of may be further added.

In addition, the present invention after the step (A ') or (D),

(H) grinding the fermented product

It may further include.

In addition, the present invention after the step (A ') or (D),

(I) diluting the fermentation product

It may further include.

In addition, the present invention after the step (A ') or (D),

(J) heating the fermented product at 80 to 160 ° C. for 2 seconds to 50 minutes

It may further include.

In addition, the present invention after the step (A ') or (D),

(K) packing the fermented product

It may further include.

In addition, the rice may be functional rice, such as non-glutinous rice, glutinous rice, brown rice, black rice, or blood sugar.

In addition, the lactic acid bacteria belong to the genus Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weisella, and Bifidobacterium. .

In addition, the lactic acid bacteria may be probiotics.

In addition, the present invention is the fermentation of step (A '), the primary fermentation of step (B), the secondary fermentation of step (C) or step (D) instead of the lactic acid bacteria of step (A') or (B) Tertiary fermentation) may be added.

In addition, the present invention may add 0.01 to 10 parts by weight of the protease per 100 parts by weight of the rice together with the saccharase or malt of the step (F).

On the other hand, the rice fermented product of the present invention is characterized in that it is produced by the production method of the present invention.

On the other hand, the rice fermented beverage of the present invention is characterized in that it comprises the rice fermented product.

In addition, the rice fermented beverage of the present invention may further include an additive selected from the group consisting of sugar, flavors, dietary fiber, acidulant, fruit juice, fruit, fruit puree, emulsifier, stabilizer, thickener and mixtures thereof. .

On the other hand, the rice fermented ice of the present invention is characterized in that the frozen rice fermented product.

In addition, the rice fermentation ice of the present invention may be added to the rice fermentation before the freezing, 14 to 30 parts by weight of sugar, 0.1 to 0.5 parts by weight of stabilizer and 30 to 70 parts by weight of water per 100 parts by weight of the rice fermented product. .

On the other hand, the rice fermented ice cream of the present invention is characterized in that the addition of 150 to 400 parts by weight of milk, vegetable cream, or milk and vegetable creams per 100 parts by weight of the rice fermented product and frozen.

On the other hand, the rice fermented confectionery of the present invention is characterized in that it comprises the rice fermented product.

The present invention is a rice fermented product prepared by directly treating lactic acid bacteria to rice or rice porridge or rice cake made of rice, the rice fermented beverage containing the same is a new beverage that has not been encountered before, with improved taste and functionality. In addition, the disadvantages of conventional rice yogurt, that is, the odor of grain flour and fermentation do not match with each other to prevent the disadvantage of falling palatability to drink without a sense of rejection.

In particular, the rice fermented product of the present invention has a high taste and palatability to eaters using rice as a soft and light taste, and is expected to be able to overcome the problem of increasing rice stock that is becoming serious.

In addition, the rice fermented product of the present invention may be frozen and ice cream or ice cream, it is also possible to manufacture a confectionery added thereto has the advantage that can be applied to a variety of products.

1 is a photograph of a state in which lactic acid bacteria are sprayed on rice.
2 is a photograph of the state before the first fermentation.
3 is a photograph taken after the first fermentation.
4 is a photograph of a state before secondary fermentation.
5 is a photograph of the state after the secondary fermentation.
6 is a photograph of the state before the third fermentation.
7 is a photograph taken after the third fermentation.
8 is a photograph of a state before saccharification.
9 is a photograph of a state after saccharification.
10 is a photograph of the rice fermentation product and the filter foil of the present invention filtered the sugar.
11 is a photograph of the rice fermentation product and the filtration foil of the present invention in which the saccharides are ground and filtered.
12 is a photograph of the state after the third fermentation proceeds for a long time.
Fig. 13 is a photograph of the state after heating after grinding and filtration.
Figure 14 is a photograph of the rice fermented ice cream of the present invention.
15 is a photograph of the rice fermented confectionery of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the following description, numerous specific details, such as specific elements, are set forth in order to provide a thorough understanding of the present invention, and it is to be understood that the present invention may be practiced without these specific details, It will be obvious to those who have knowledge of. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In general, lactic acid bacteria are known to produce lactic acid based on glucose or lactose as a substrate. Therefore, all of the conventional lactic acid bacteria fermentation product including rice began lactobacillus fermentation in the state of inoculating lactic acid bacteria or inoculating lactic acid bacteria or mixing milk or milk powder in rice.

However, the inventors of the present invention added lactic acid bacteria to the rice and fermented to obtain a product with properties and tastes similar to those of rich fermented milk. As a result, the present invention was completed.

Specifically, the method of producing a rice fermented product of the present invention starts with a step of preparing rice, rice porridge, rice cake, expanded rice or steamed rice with rice. The manufacture of rice, porridge, rice cake, expanded rice or steamed rice here refers to gelatinization of the rice, which steps are known in the art.

Here, it is preferable that the luxury rice is ground to an average particle diameter of 0.1 to 8 mm in size before the lactic acid bacteria fermentation, in view of improving the contact efficiency between the lactic acid bacteria and the luxury rice.

In addition, the rice may be glutinous rice as well as non-glutinous rice, and the form of functional rice such as brown rice, black or alpha rice may also be applied to the present invention.

The first lactic acid bacteria fermentation is carried out by adding lactic acid bacteria and water to the rice such as rice, porridge, rice cake, boiled rice or steamed rice. The lactic acid bacteria may include all microorganisms known as lactic acid bacteria in the art to which the present invention belongs, and include not only the small intestine lactic acid bacteria but also the large intestine lactic acid bacteria. In particular, Lactobacillus such as Lactobacillus plantarum, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weisella, and Bifidobacterium belonging to the group selected from Do. Furthermore, the lactic acid bacteria of the present invention may be probiotics, which is a mixture of various lactic acid bacteria as the opposite of antibiotics. These lactic acid bacteria perform direct fermentation of starch, which none of the prior art noticed in the present invention.

The lactic acid bacteria added to the luxury rice is preferably 0.1 to 30 parts by weight based on 100 parts by weight of the rice before gelatinization, that is, dry rice. The amount of the lactic acid bacteria is also based on dry weight. If less than the said range, lactic acid bacteria fermentation does not fully advance, but if it exceeds the said range, economical efficiency will fall.

And, the amount of water added together with the lactic acid bacteria is preferably 100 to 1000 parts by weight per 100 parts by weight of dry rice, there is a disadvantage in that the lactic acid bacteria fermentation rate is lowered outside the above range. In addition, the temperature and time of the lactic acid bacteria fermentation is preferably for 6 to 50 hours at 25 to 65 ℃, the lactic acid bacteria fermentation is not sufficiently progressed below the above range, if exceeding the above range is not only economically low but also the activity of the enzyme May be inhibited.

On the other hand, when the lactic acid bacteria fermentation may be supplied to the water used for fermentation at once, it is more preferably supplied intermittently over several times or continuously according to the degree of fermentation. Because, when a large amount of water is supplied at the beginning of the fermentation, the relative concentration of the lactic acid bacteria decreases, which lowers the probability of contacting the substrate, leading to a decrease in the fermentation rate.

For example, in the method of supplying water three times when the intermittent water is supplied, the amount of water added to the first lactic acid bacterium fermentation is also preferably 150 to 300 parts by weight based on 100 parts by weight of rice before luxury, that is, dry rice. Outside the range, the lactic acid bacteria fermentation rate is slowed down.

And, the temperature and time of the first lactic acid bacteria fermentation is preferably for 1 to 5 hours at 25 to 65 ℃, less than the above lactic acid bacteria fermentation does not proceed sufficiently, if the above range is not only economically low but also Activity may be inhibited.

As described above, 150 to 300 parts by weight of water per 100 parts by weight of rice was added to the fermented product after the primary fermentation was completed, and the second fermentation was performed at 25 to 65 ° C. for 1 to 5 hours.

When the amount of water added to the secondary lactic acid bacteria fermentation is out of the above range, the fermentation rate of the lactic acid bacteria becomes slow, and when the temperature and time of the fermentation are less than the above range, the lactic acid bacteria fermentation does not proceed sufficiently, and when the amount exceeds the above range, the economical efficiency is lowered. But the activity of the enzyme may be inhibited.

As described above, 40 to 100 parts by weight of water per 100 parts by weight of rice was added to the fermented product after the secondary fermentation was completed, and the fermented product of the present invention was obtained by third fermentation at 25 to 65 ° C. for 5 to 48 hours. After fermenting the third lactic acid bacteria fermented rice of the present invention provides a texture similar to rich fermented milk containing solids such as rice grains in Sikhye, it is thick, shiny and yogurt flavor.

If the amount of water added to the third lactic acid bacteria fermentation is out of the above range, the lactic acid bacteria fermentation rate is slowed down, if the temperature and time of the fermentation is less than the above range, lactic acid bacteria fermentation does not proceed sufficiently, and if it exceeds the above range, the economical efficiency is lowered. But the activity of the enzyme may be inhibited.

Rice fermentation method of the present invention may also be added to the lactic acid bacteria first lactic acid bacteria fermentation, secondary lactic acid bacteria fermentation or tertiary lactic acid bacteria fermentation. This can reduce the purchase cost of lactic acid bacteria, it is possible to directly induce lactic acid bacteria fermentation without lag time (lag time).

On the other hand, the present invention may further include the step of adding water again after the third fermentation, and the saccharification by adding malt or its extract or saccharifying enzyme. This saccharified rice fermented product has the advantage that the sweetness is stronger than that without the saccharified process, and the sweet taste of the fermented product provides a refreshing flavor distinct from the sweet taste that can be achieved by simply adding sugar. do.

The amount of malt added to the saccharification is preferably 50 to 200 parts by weight based on 100 parts by weight of rice before gelatinization, that is, dried rice, and more preferably only by filtering the liquid from which the malt is extracted. Alternatively, instead of the malt, glycosylase may be added directly, and the amount thereof is preferably 0.01 to 10 parts by weight based on 100 parts by weight of dry rice. More specifically, the amount of glycosylase is preferably 1 to 50 times the amount capable of degrading all the substrates within 1 hour. If the amount of malt or saccharifying enzyme is less than the above range, saccharification does not proceed sufficiently, and if it exceeds the above range, the economy is inferior.

The amount of water added to the saccharification is also preferably from 200 to 1000 parts by weight based on 100 parts by weight of rice before gelatinization, that is, dry rice, the saccharification rate is slowed out of the above range.

And, the time of saccharification is preferable for 2 to 6 hours, but the saccharification is not sufficiently progressed below the above range, and if it exceeds the above range, not only economic efficiency is lowered, but also the activity of the enzyme may be inhibited.

In addition, the present invention, by adding 0.01 to 10 parts by weight of the proteolytic enzyme per 100 parts by weight of the rice together with the saccharase or malt, it is possible to further enhance the flavor of the fermented product of the final product. These proteolytic enzymes break down the protein contained in the rice by about 5% by weight, which helps the digesters digest and prevents the risk of deterioration, thereby increasing the shelf life of the product.

In addition, the present invention may further comprise the step of filtering the fermented product in the case of undergoing the saccharification process or not. It is more preferable to improve the overall preference by going through a filtration method known in the art in order to provide a cleaner taste to the eater.

The present invention also provides sugars such as monosaccharides, disaccharides, small sugars, polysaccharides, sugar alcohols, sugar acids, sugar esters and mixtures thereof in order to improve lactic acid bacteria fermentation efficiency. 10 to 100 parts by weight selected from the group consisting of can be added before, after or simultaneously with the addition of the lactic acid bacteria.

Similarly, 0.01 to 5 parts by weight of ammonium sulfate, ammonium phosphate, amino acid, peptide, yeast extract, peptone, gravy, meat extract and mixtures thereof per 100 parts by weight of rice are added before, after or simultaneously with addition of the lactic acid bacteria. can do.

In addition, to improve the fermentation rate of lactic acid bacteria, minerals such as magnesium, manganese, vitamins and sodium chloride may be added.

The addition of carbohydrates, proteins, and other inorganic nutrients increases the fermentation rate of lactic acid bacteria, thereby reducing the possibility of contamination and improving productivity.

Furthermore, it is more preferable to increase the production amount per unit raw material by going through the grinding method known in the art before the filtration.

In addition, the rice fermented product of the present invention may be diluted with water according to the taste of the eater, and sugars such as small sugars, flavorings, dietary fiber, acidulants such as citric acid and malic acid, fruit juice, fruit puree, emulsifier, stabilizer, and thickening. It may further comprise an additive selected from the group consisting of agents and mixtures thereof.

In addition, the present invention is to prevent the risk of deterioration by reducing the activity of microorganisms or enzymes in the fermented rice as a final product, it is preferable to reduce the distribution cost by increasing the shelf life. To this end it may further comprise the step of heating the fermented product at 80 to 160 ℃ for 2 seconds to 50 minutes before or immediately after the packaging step to be described later.

The rice fermentation product of the present invention can be packaged, or packaged and sterilized by a method known in the art to which the present invention belongs.

On the other hand, the rice fermented product of the present invention is characterized in that it is prepared by the method of the present invention described above.

Furthermore, it is also possible to prepare a rice fermented frozen dessert by freezing the rice fermented beverage containing the rice fermented product of the present invention or a known method.

The rice fermentation frozen confectionery is preferably added to the rice fermentation 14 to 30 parts by weight of sugar, 0.1 to 0.5 parts by weight of stabilizer and 30 to 70 parts by weight of water per 100 parts by weight of the fermented rice.

Further, the rice fermentation ice part of the present invention further comprises an additive selected from the group consisting of acidulants such as sugar, syrup, emulsifier, pectin and citric acid such as fruit puree and high fructose, pigment, flavor, stabilizer, It is also possible to add raw materials added to the production of other ice creams. In addition, it is also possible to prepare ice cream by adding a selected from the group consisting of milk, milk fat, vegetable cream and mixtures thereof.

Rice fermented ice cream of the present invention prepared by mixing the raw materials can be prepared by a known manufacturing method for ice cream or ice cream.

Taking sherbet as an example, the raw materials are mixed, heated, homogenized and then sterilized. It is cooled again, aged, and then frozen to prepare a rice fermented confectionery of the present invention. The actual product is preferably filled with frozen frozen confection, followed by additional curing step.

Furthermore, it is also possible to manufacture rice fermented sweets, including the rice fermented product of the present invention.

Hereinafter, embodiments of the present invention will be described.

Example

Example  1: Rice Fermentation-Non-rice

Rice was cooked with 3 kg of non-glutinous rice to obtain 6.6 kg of rice. After spraying 108 g of lactic acid bacteria (5 mixed lactic acid bacteria, Mediogen, Korea) (Fig. 1), 7 kg of water was added (Fig. 2), and fermented at 45 ° C. for 2 hours (Fig. 3). . 6 kg of water was added again and stirred well (FIG. 4), followed by secondary fermentation at 45 ° C. for 1 hour (FIG. 5). 2 kg of water was added again and stirred well (FIG. 6), followed by third fermentation at 45 ° C. for 6 hours to obtain a rice fermentation product of the present invention (FIG. 7). The rice fermented product of this embodiment was confirmed to be thick, glossy, and yogurt flavored like rich fermented milk.

Example  2: Rice Fermentation- Saccharogenic enzyme

5 kg of water and 10 g of glycosylation enzyme (Fungamyl 800L, Novozymes, Denmark) were added to the fermentation of Example 1 (Fig. 8), and fermented for 5 hours to obtain a rice fermentation product of the present invention (Fig. 9). The rice fermented product of this Example was confirmed to be stronger than the sweet taste of Example 1.

Example  3: Rice Fermentation-Protease

After the same process as in Example 2, 2.5 g of protease (Alcalase, Novozymes, Denmark) was further added together with glycosylase. The rice fermented product of the present Example was stronger than the sweet taste of Example 1, it could be confirmed that compared to Example 2.

Example  4: Rice Fermentation-Filtration

The fermented product of Example 2 was filtered to obtain a filter cake and a rice fermented product of the present invention (FIG. 10). The rice fermented food of this example was confirmed to be much clearer than in Example 2.

Example  5: Rice Fermentation-Nutrients Together

The same process as in Example 1, but when the lactic acid bacteria were added, 2.4 kg of oligosaccharide (object, Korea), malt starch (Namyoung food, Korea) 1.5 kg, yeast extract (Central Tapra, Korea) 15 g was added. The rice fermented product of this example provided a flavor that harmonized sour and sweet compared to Example 1.

Example  6: rice Fermentation product  -Nutrients first

The same process as in Example 1, but before addition of the lactic acid bacteria, oligosaccharide (object, Korea) 2.4 kg, malt starch (Namyoung food, Korea) 1.5 kg, yeast extract (Central Tapra, Korea) 15 g was added. The rice fermented product of this example provided a flavor that harmonized sour and sweet compared to Example 1.

Example  7: rice Fermentation product  -Nutrients later

After the same process as in Example 1, after addition of the lactic acid bacteria, oligosaccharide (object, Korea) 2.4 kg, malt starch (Namyoung food, Korea) 1.5 kg, yeast extract (Central Tapra, Korea) 15 g was added. The rice fermented product of this example provided a flavor that harmonized sour and sweet compared to Example 1.

Example  8: Rice Fermentation- Grinding

After crushing the fermentation of Example 2 and filtered to obtain a filter cake and the rice fermentation of the present invention (Fig. 11). The rice fermented product of this Example was thicker than that of Example 4, it was confirmed that the amount of filter foil is reduced.

Example  9: Rice Fermentation-Extended Time

In Example 1, the third fermentation time was extended to 36 hours to obtain a rice fermentation product of the present invention (FIG. 12). Compared to Example 1, the rice fermented product was sour without sour or off-flavor, and the yogurt flavor was much stronger, and the pH reached 4.0.

Example  10: Rice Fermented Beverage-Heating

The fermented product of Example 8 was heated at 90 ° C. for 15 minutes to obtain a rice fermented beverage including the rice fermented product of the present invention (FIG. 13). The fermented beverage of the present embodiment was sweeter than Example 8, and the inherent flavor of the rice was confirmed to be stronger.

Comparative example : Rice Fermented Beverage

Rice was cooked with 3 kg of rice to obtain 6.6 kg of rice. To this was added 7 kg of water and 10 g of glycosylase (Fungamyl 800L, Novozymes, Denmark) and saccharified at 60 ° C. for 3 hours. The saccharide was triturated and filtered, and then heated at 90 ° C. for 15 minutes to obtain a rice fermented beverage. The fermented beverage of the present comparative example is similar in appearance to Example 10, but only sweetness, the deep flavor of the rice fermented beverage of the present invention could not be confirmed, only a feeling similar to Sikhye could be obtained.

Example  11: Rice Fermentation-Steamed Rice

The same process as in Example 5, but steamed rice instead of non-glutinous rice, the first fermentation time was 2 hours. The rice fermented product of this Example expressed a flavor similar to the rice fermented product of Example 5.

Example  12: rice Fermentation product  -Rice cake

After the same process as in Example 1, 3 kg of non-glutinous rice was put in 5 kg of water, soaked for 5 hours, and ground to obtain rice flour. After the rice powder was obtained in a white powder boiled snow white for 30 minutes, it was ground to an average particle size of 3 mm size and used for the first fermentation. The rice fermented product of this example exhibited a flavor very similar to the rice fermented product of Example 1.

Example  13: rice Fermentation product  - Bulge

The same process as in Example 5 was used, but expanded rice was used instead of rice. 18 kg of water, 2.5 kg of oligosaccharides (subject, Korea), 30 g of yeast extract (Central Tapa, Korea) and 150 g of powdered lactic acid bacteria (Mediogen, Korea) were added to 3 kg of expanded rice powder and fermented at 37 ° C for 24 hours. As a result, a fermented product having a neat appearance with a very fresh taste was obtained.

Example  14: rice Fermented Ice Cream

40 g of fermented product of Example 5, 16 g of strawberry puree (Han-Aum Nonsan Strawberry Land, Korea), 9 g of sugar (Cheil Jedang, Korea), 7.5 g of high fructose (Cheil Jedang, Korea), syrup (Samyang Genex, Korea) 6.5 g, Supermix (Seoul Flavor, Korea) 0.1 g, Monocopper (Kwangil, Korea) 0.1 g, Purified water 20.5 g, and after stirring for 30 minutes at 65 ℃, 130 kg _f / cm ² and 40 kg _f Sterilization was performed at 85 ° C. for 20 seconds after a two-step homogenization of / cm ² . It was cooled to 5 ° C. and aged for 2 hours and then frozen to −6 ° C. to obtain the rice fermented confectionery of the invention as sherbet (FIG. 14).

Example  15: Rice Fermented Ice Cream

300 g of rice fermented in the same manner as in Example 5 milk (Lotte Samgang Pasteur, Korea) 400 g, whipped cream (Daily Dairy, Korea) 300 g, sugar (Cheil Jedang, Korea) 80 g, egg yolk 70 Ice cream was made using g. First, add sugar to milk, stir until it is completely dissolved, add egg yolk again, stir, and then sift over 100 mesh. The mixture was heated to 85 to 95 ° C. and stirred at 82 ° C., followed by stirring with rice fermentation product and whipped cream. When the whole became 82 ℃, the fire was turned off, put the ball in cold water, cooled to 20 ℃ or less, and put in a freezer of -18 ℃ to freeze. Freeze for 10 hours, then whip with a high speed mixer and again freeze for 5 hours to make ice cream.

Example  16: Rice Fermented Sweets

100 g of rice fermented product obtained in the same manner as in Example 5, 100 g of butter (Seoul Milk, Korea), 250 g of Sugar (Cheil Jedang, Korea), 50 g of Egg, 450 g of Powerful Ingredients (Cheil Jedang, Korea), Cookies were made using 0.3 g of vanilla essence (ASI Samhwa, Korea). First, grind and mix the butter and sugar, which are soft at room temperature, and continue to stir and add the eggs little by little. When the cream becomes soft, add the fermented rice and mix to make it soft. Then add the vanilla essence and sift the flour into the cream. And flour was mixed lightly, and then pushed into a plate shape of about 8 mm thick, stamped into a mold and baked for 15 minutes in a 220 ℃ oven to make cookies (Fig. 15).

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Of course it is possible. Accordingly, the scope of the present invention should not be construed as being limited to the above-described embodiments, but should be determined by equivalents to the appended claims, as well as the following claims.

Claims (22)

(A) preparing rice, rice porridge, rice cake, puffed rice or steamed rice with rice;
(A ') fermenting by adding lactic acid bacteria and water to the prepared rice, porridge, rice cake, bulge rice or steamed rice
Rice fermentation method comprising a. The method according to claim 1,
Lactic acid bacteria of step (A ') is a method of producing a fermented rice, characterized in that added by 0.1 to 30 parts by weight per 100 parts by weight of the rice. The method according to claim 1,
The water of step (A ') is a method for producing a rice fermented product, characterized in that added by 100 to 1000 parts by weight per 100 parts by weight of the rice. The method according to claim 1,
Lactic acid bacteria fermentation of step (A ') is a method of producing a rice fermented product, characterized in that made at 25 to 65 ℃. The method according to claim 1,
Lactic acid bacteria fermentation of step (A ') is a method for producing rice fermented product, characterized in that made for 6 to 50 hours. (A) preparing rice, rice porridge, rice cake, puffed rice or steamed rice with rice;
(B) adding 0.1 to 30 parts by weight of lactic acid bacteria and 150 to 300 parts by weight of water per 100 parts by weight of rice and primary fermentation at 25 to 65 ° C. for 1 to 5 hours;
(C) adding 150 parts by weight to 300 parts by weight of water per 100 parts by weight of rice, and secondary fermentation at 25 to 65 ° C. for 1 to 5 hours; And
(D) 40 to 100 parts by weight of water per 100 parts by weight of the rice is added again, and the third fermentation at 25 to 65 ℃ for 5 to 48 hours
Rice fermentation method comprising a. The method according to claim 1 or 6,
After said step (A ') or (D),
(E) adding 200 to 1000 parts by weight of water per 100 parts by weight of rice; And
(F) adding 50 to 200 parts by weight of malt per 100 parts by weight of rice or its extract or 0.01 to 10 parts by weight of saccharifying enzyme and saccharifying for 2 to 6 hours
Method of producing a fermented rice, characterized in that it further comprises. The method according to claim 1 or 6,
After said step (A ') or (D),
(G) filtering the fermented product
Method of producing a fermented rice, characterized in that it further comprises. The method according to claim 1 or 6,
10 to 100 parts by weight selected from the group consisting of sugars, sugar alcohols, sugar acids, sugar esters and mixtures thereof in 100 parts by weight of the rice in the fermentation of step (A ′) or step (B) A method for producing a rice fermented product, characterized by further adding a portion. The method according to claim 1 or 6,
Ammonium sulfate, ammonium phosphate, amino acid, peptide, yeast extract, peptone, gravy, meat extract and mixtures thereof per 100 parts by weight of the rice in the fermentation of step (A ′) or step (B) Method for producing a fermented rice, characterized in that the addition of 0.01 to 5 parts by weight. The method according to claim 1 or 6,
After said step (A ') or (D),
(H) grinding the fermented product
Method of producing a fermented rice, characterized in that it further comprises. The method according to claim 1 or 6,
After said step (A ') or (D),
(I) diluting the fermented product
Method of producing a fermented rice, characterized in that it further comprises. The method according to claim 1 or 6,
After said step (A ') or (D),
(J) heating the fermented product at 80 to 160 ° C. for 2 seconds to 50 minutes
Method of producing a fermented rice, characterized in that it further comprises. The method according to claim 1 or 6,
The lactic acid bacteria belong to Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weisella, and Bifidobacterium belong to the genus selected from the group consisting of Method of producing fermented product. The method according to claim 1 or 6,
The lactic acid bacteria is a production method of fermented rice, characterized in that the probiotics. The method according to claim 1 or 6,
Fermentation of step (A '), primary fermentation of step (B), secondary fermentation of step (C) or tertiary fermentation of step (D) instead of the lactic acid bacteria of step (A') or (B) Process for producing a rice fermented product, characterized in that water is added. The method according to claim 1 or 6,
A method for producing a rice fermented product, comprising 0.01 to 10 parts by weight of protease per 100 parts by weight of rice together with the saccharase or malt of step (F). Rice fermented product prepared by the method of claim 1 or 6. Rice fermented beverage containing the rice fermented product of claim 18. Rice fermentation ice and frozen rice fermentation product of claim 18. A rice fermented ice cream, further comprising 150-400 parts by weight of milk, vegetable cream, or milk and vegetable cream, per 100 parts by weight of the rice fermented product, to the rice fermented product of claim 18. A rice fermented confectionery comprising the rice fermented product of claim 18.

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