KR20160103784A - A producing method of lactobacillus in Kimchi rice chip - Google Patents
A producing method of lactobacillus in Kimchi rice chip Download PDFInfo
- Publication number
- KR20160103784A KR20160103784A KR1020150026599A KR20150026599A KR20160103784A KR 20160103784 A KR20160103784 A KR 20160103784A KR 1020150026599 A KR1020150026599 A KR 1020150026599A KR 20150026599 A KR20150026599 A KR 20150026599A KR 20160103784 A KR20160103784 A KR 20160103784A
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- rice
- lactobacillus
- mixture
- present
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 23
- 235000009566 rice Nutrition 0.000 title abstract description 23
- 235000021109 kimchi Nutrition 0.000 title abstract description 18
- 241000186660 Lactobacillus Species 0.000 title abstract description 5
- 229940039696 lactobacillus Drugs 0.000 title abstract description 5
- 238000000034 method Methods 0.000 title description 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 abstract description 22
- 235000011888 snacks Nutrition 0.000 abstract description 13
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract 4
- 238000001035 drying Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 18
- 241000894006 Bacteria Species 0.000 description 9
- 235000014655 lactic acid Nutrition 0.000 description 9
- 239000004310 lactic acid Substances 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A23Y2220/00—
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 김치유산균을 도입한 쌀과자 제조방법에 관한 것이다.The present invention relates to a method for producing rice confectionery incorporating Kimchi lactic acid bacteria.
사균 스낵 제조기술Snack manufacturing technology
- 김치유산균을 배양하여 쌀가루 반죽시에 직접 혼합하여 팽화한다.- Kimchi lactic acid bacteria are cultured and directly mixed with rice flour paste to expand.
생균 스낵 제조기술 Live cell snack manufacturing technology
- 쌀 스낵을 배추, 무우 모양으로 팽화시킨 후 스낵 속에 F/D 김치유산균을 넣고 밀봉시킨다.- After puffing rice snacks into Chinese cabbage and radish, add F / D Kimchi lactic acid bacteria in the snacks and seal them.
김치쌀 스낵제조기술Kimchi rice snack manufacturing technology
- 적숙기 김치를 마쇄하여 쌀가루를 반죽하고 팽화한다.- Rice powdered kimchi is kneaded, and the rice flour is kneaded and expanded.
본 발명은 지속적으로 감소하고 있는 쌀과 김치의 동시 소비를 촉진하고 김치 유산균의 건강기능성을 부여시킨 쌀 가공 제품을 개발하여 신 한류 먹거리의 대표식품으로 자리매김 하는 것을 목적으로 한다.The present invention aims at promoting the simultaneous consumption of rice and kimchi which are continuously decreasing, and to develop rice processing products imparting the health function of Kimchi lactic acid bacteria to become a representative food of new Korean food.
상기 목적을 달성하기 위하여 본 발명자들은 1차 년도에 김치 유산균 강화 기능성 쌀 스낵 생산 공정 확립하여 원료 쌀, 김치 유산균의 품질 기준을 설정하였고, 김치 유산균 혼합,팽화 공정을 확립하였다. 또한, 기능성 쌀 스낵의 관능품질을 평가하여 기능성 쌀 스낵의 기호도 특성을 분석하였고 기능성 쌀 스낵의 일반ㆍ미량성분을 분석하였다. 2차 년도에는 김치유산균 강화 기능성 쌀 스낵 품질관리시스템 개발하였다. 저장ㆍ포장중요관리점을 중심으로 과학적인 위생생산 관리체계 개발하였으며 중요 관리점(CCP)을 중심으로 과학적인 위생생산 관리체계를 개발하였다. 또한, 김치유산균 강화 기능성 쌀 스낵 품질평가 및 유통기한 설정을 통해 물리적, 화학적 처리방법에 따른 품질특성 평가하였고, 완제품의 품질 및 위생안전성 확보조건을 확립할 수 있었다.In order to accomplish the above object, the present inventors established a quality standard for raw rice, Kimchi lactic acid bacteria, and established a Kimchi lactic acid bacteria mixing and puffing process by establishing a process for producing a functional snack for rice bran fermented rice in the first year. The sensory qualities of functional rice snacks were evaluated, and the preference characteristics of functional rice snacks were analyzed. The general and trace components of functional rice snacks were analyzed. In the second year, we developed a quality control system for rice snacks with enhanced functional properties of Kimchi lactic acid bacteria. Scientific hygiene production management system was developed centering on storage and packaging critical management points. Scientific hygiene production management system was developed based on CCP. In addition, we evaluated the quality characteristics according to physical and chemical treatment methods through quality evaluation and shelf life of functional kimchi fermented rice snack, and confirmed conditions of quality and hygienic safety of finished products.
본 발명의 방법에 의하여 김치 유산균을 강화하였고 쌀 스낵에 적용할 김치 유산균을 선발 및 배양 할 수 있었다. 또한, 유통과정에서 색상과 모양이 오래 유지되고, 맛과 건강이 더욱 좋아지는 장점이 있다. By the method of the present invention, the Kimchi lactic acid bacteria were enriched and Kimchi lactic acid bacteria to be applied to rice snacks could be selected and cultured. In addition, it has the advantage of maintaining the color and shape for a long time in the distribution process, and improving the taste and health.
본 발명으로 제조한 김치 유산균 쌀과자의 예상 팩키지의 디자인이다.It is the design of the expected package of the Kimchi Lactobacillus rice cake prepared by the present invention.
본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시 예에 대하여 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시 예에 한정되지 않는다. The embodiments of the present invention will now be described in detail in order to facilitate those skilled in the art to which the present invention pertains. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
해당사항없음.None.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150026599A KR20160103784A (en) | 2015-02-25 | 2015-02-25 | A producing method of lactobacillus in Kimchi rice chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150026599A KR20160103784A (en) | 2015-02-25 | 2015-02-25 | A producing method of lactobacillus in Kimchi rice chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160103784A true KR20160103784A (en) | 2016-09-02 |
Family
ID=56943000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150026599A KR20160103784A (en) | 2015-02-25 | 2015-02-25 | A producing method of lactobacillus in Kimchi rice chip |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160103784A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210018618A (en) | 2019-08-06 | 2021-02-18 | 농업회사법인 산들해 주식회사 | manufacturing method of functional rice snack |
| KR20210068205A (en) | 2019-11-29 | 2021-06-09 | 농업회사법인 산들해 주식회사 | manufacturing method of non-fried rice snack for infant |
-
2015
- 2015-02-25 KR KR1020150026599A patent/KR20160103784A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210018618A (en) | 2019-08-06 | 2021-02-18 | 농업회사법인 산들해 주식회사 | manufacturing method of functional rice snack |
| KR20210068205A (en) | 2019-11-29 | 2021-06-09 | 농업회사법인 산들해 주식회사 | manufacturing method of non-fried rice snack for infant |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104012870A (en) | Fruity noodles and preparation method thereof | |
| CN104286692A (en) | Vegetable and multi-grain noodles and preparation method thereof | |
| CN102366049A (en) | Preparation method of nutritious noodle | |
| KR20160103784A (en) | A producing method of lactobacillus in Kimchi rice chip | |
| NZ706992A (en) | Chocolate product | |
| CN103932056B (en) | The preparation method of apple aroma crispy rice | |
| CN102972468A (en) | Ox-horn meal package and preparation method thereof | |
| CN106472984B (en) | A kind of processing method of Moringa noodles | |
| CN101647481A (en) | tomato noodles | |
| CN103907830B (en) | Preparation method for hylocereus undulatus flavor rice crusts | |
| CN104719397A (en) | Durian mooncakes and preparation method thereof | |
| CN103976280B (en) | The preparation method of Fructus Litchi fragrance rice crust | |
| CN103976281B (en) | The preparation method of sandwich orange crispy rice | |
| CN104664241A (en) | Nutrient-rich noodles and preparation method thereof | |
| CN110916074A (en) | Preparation method of flour treating agent for food | |
| KR20150089755A (en) | Method of producing kicked Daebong and kicked Daebong using the same | |
| CN103478192A (en) | Fermentation technology of sweet and sour bread | |
| CN102669555B (en) | Nutritious dry noodles containing green vegetables and processing method of nutritious dry noodles | |
| CN110235973A (en) | Sugared cake of a kind of leaching and preparation method thereof | |
| KR20130020156A (en) | Manufacturing method for retort yakbob | |
| CN105614253A (en) | Making method of non-deep-fried highland barley instant noodles | |
| CN103976282A (en) | Preparation method of double-layer grapefruit rice crust | |
| PL410905A1 (en) | Method for manufacturing pasta and pasta manufactured by this method | |
| CN105010469A (en) | Chocolate sauce apple biscuit | |
| CN102018164B (en) | Production method of cooked wheaten food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application | ||
| E601 | Decision to refuse application |