KR20180031303A - Manufacturing method of fermented rice cake using lactic acid bacteria - Google Patents

Abstract

Disclosed is a method for manufacturing lactic acid fermented rice cake which enhances taste and texture and increases storability by mixing rice bran powder fermented by lactic acid bacteria with rice powder. The method comprises the following steps: a main ingredient preparing step for sterilizing rice bran soaked in water and adding lactic acid bacteria powder to ferment the ingredients, and grinding the ingredients into powder; a mixing step for manufacturing a composition for manufacturing rice cake by mixing the ground fermented rice bran; a kneading step for kneading a dough to homogenize the composition for manufacturing rice cake; and a fermentation step for adding lactic acid bacteria powder to the composition for manufacturing rice cake and fermenting the mixture for 1-2 hours at a temperature of 32-42°C. According to the present invention, various tastes and textures can be provided to the rice cake, a value of the rice cake can be increased by producing nutrition and functional contents, and also the storability can be increased by biosynthesis of an antimicrobial material.

Description

TECHNICAL FIELD [0001] The present invention relates to a lactic acid fermented rice cake,

The present invention relates to a process for producing lactic acid bacteria fermented rice cake containing a natural raw material, rice bran, and more particularly to a process for producing lactic acid fermented rice cake which improves flavor, texture and storage by mixing rice flour fermented with lactic acid bacteria into rice flour ≪ / RTI >

The history of rice cake began with the history of agriculture and has been developed variously after a long time with development of agriculture and equipment development. These rice cakes are a unique Korean food that is essential in various kinds of rituals, shaman ceremonies or rites of ceremonies and festivals in the background of agricultural rituals and local beliefs of our nation, There are hundreds of kinds of them. There are hundreds of kinds.

There are various kinds of rice cake and rice cake culture in the country where rice is the stock market as well as Korea, and various kinds of Chinese rice cakes and Japanese mochi are widely known worldwide.

In general, the rice cake is prepared by immersing the grains in water, removing water, adding 10 to 20 parts by weight of water to 100 parts by weight of the ground cereal, mixing and pulverizing the mixture, and then extruding or punching.

The cereal, the raw material of the rice cake, consists mainly of two polysaccharides (starch), amylose and amylopectin, and starch is composed of amylose composed of linear alpha-1,4 bond glucose molecules and linear alpha -1,4 bond and amylopectin in the form of a molecule in which glucose of the alpha-1, 6 bond is linked to the glucose chain.

Generally, grains are composed of 348 kcal per 100 g, 90% carbohydrate, 7% protein and 3% fat, which are nutritionally high-carbohydrate foods and are not recommended for people with diabetes or obesity because of their high GI index.

In the early 90s, due to the westernization of eating habits, the place of rice cake once narrowed. However, when it comes to modern times, it has been reevaluated as a well-being food, and interest in rice cake is increasing. Therefore, it is required to develop rice cakes with various nutritional ingredients that satisfy modern people 's taste.

However, one of the biggest obstacles to the growth of the rice cake industry is that due to aging of the rice cake, the legal circulation period is limited to one day.

Rice rice cake is a rice cake made from rice. Rice cake, white pheasant, wind cake, rainbow rice cake, and slice are typical examples. Rice cake has a difficulty in circulation of rice cake because aging progresses quickly. In order to solve these problems, Korean Patent Laid-Open Publication No. 2011-0091428 discloses a method of manufacturing unhardened rice cakes and a rice cakes produced by the above method. However, the initial equipment cost must be heavily invested, There is a problem that it is not applicable to production.

Glutinous rice cake is a rice cake made from glutinous rice. It is more aging than rice cake, so it is advantageous in circulation of rice cake, chewing texture such as elasticity and softness is excellent, and demand is continuously increasing. It is one of the reasons to increase raw material cost of rice cake because cultivation condition is harder than rice and it is low in supply amount and high in price. In order to solve such a problem, researches have been made to prepare glutinous rice cake using grains such as rice flour instead of glutinous rice. However, the content of amylopectin in rice flour is lower than that of glutinous rice, which makes it difficult to achieve the same stickiness as glutinous rice.

Further, as the materials used in the rice cake are varied, various functional rice cake compositions can be prepared by variously including the unique physiologically active substances possessed by the materials used in the rice cake production, but the rice cake materials are often used as raw materials The texture of the rice cake itself may deteriorate.

In Western countries, there are breads which are cereal processed foods similar to rice cakes. Sour dough technology has been widely used for a long time to prevent deterioration due to aging and microorganisms during storage. These sourdoughs are known to be delayed in aging and slowed down by microorganisms due to various fermentation products such as organic acids and antimicrobial substances generated during fermentation.

As an example of the application of lactic acid fermentation to rice cakes as in Western sourdough technology, there is only one increase, but the development of a method of producing rice cakes using lactic acid fermentation technology is required to provide various functions.

Korean Patent No. 10-1516336 (published on May 5, 2014) Korean Patent Publication No. 10-2015-0019702 (published Feb. 25, 2015) Korean Patent No. 10-1024828 (published on Mar. 25, 2011) Korean Patent Publication No. 10-2014-0092110 (published on July 23, 2014)

Accordingly, an object of the present invention is to provide a method for producing lactic acid bacteria fermented rice cake which inhibits bacterial growth, improves quality, and helps balanced modern nutrients to eat balanced nutrients even after the shelf life has elapsed by applying lactic acid fermentation technology .

In order to accomplish the object of the present invention, in one embodiment of the present invention, there is provided a method for preparing a fermented microcrystalline cellulose, comprising the steps of preparing sterilized rice bran with water, adding lactic acid bacteria powder to ferment, pulverizing and pulverizing, A kneading step of kneading to homogenize the composition for making a rice cake, and a step of adding a lactic acid bacterium powder to the composition for making a rice cake, and heating the mixture at a temperature ranging from 32 to 42 DEG C for 1 to 2 hours And a fermentation step of fermenting the lactic acid bacteria.

According to the present invention, it is possible not only to increase the value of rice cakes by imparting various flavors and texture to rice cakes, to produce nutritional and functional ingredients, but also to improve storage stability by biosynthesis of antimicrobial substances.

In addition, the present invention can supplement the deficient nutrients of white rice, which is the main ingredient of rice cakes, by adding rice bran, which contains protein, dietary fiber and tocopherol in various amounts, but is easily spoiled and difficult to use as food additives.

In addition, since the fermented rice bran powder is used, the present invention can obtain a positive improvement effect on the rice cake quality, such as improvement in water retention and improvement in texture.

In addition, the present invention can provide a solution to deterioration of rice cake quality due to moisture loss and aging in the domestic rice cake industry, which is a major issue related to quality, thereby contributing to the promotion of related industries and improvement of the standard of living of the people.

1 is a flowchart illustrating a method of manufacturing a fermented rice cake according to an embodiment of the present invention.

Hereinafter, a method for producing lactic acid bacteria fermented rice cakes according to preferred embodiments of the present invention (hereinafter referred to as "method for producing fermented rice cakes") will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a fermented rice cake according to an embodiment of the present invention.

Referring to FIG. 1, the method for preparing a fermented rice cake according to the present invention comprises preparing a main raw material for fermenting rice bran by pulverization (S100), mixing fermented rice bran powder (S200) And a kneading step (S300) of kneading to homogenize the composition for making a rice cake.

Hereinafter, each component will be described in more detail with reference to the drawings.

Referring to FIG. 1, a method of manufacturing a fermented rice cake according to the present invention includes a main material preparing step.

The main ingredient preparation step (S100) is a step of fermenting rice bran with lactic acid bacteria so as to improve the water retention of rice bran and alleviate the texture of the rice bran. To do so, the rice bran called water is sterilized, Followed by pulverization.

Specifically, the main material preparation step S100 may include an immersion step (S110) of adding 10% to 30% (v / w) of water to the rice bran in relation to the weight of the rice bran, and a step of sterilizing the rice bran And a fermentation process (S130) of pulverizing the rice bran to produce a rice bran powder, adding lactic acid bacteria to the rice bran powder and fermenting the rice bran at a temperature ranging from 29 to 33 ° C for 32 to 48 hours .

More specifically, the immersion process (S110) is a process of immersing the raw water in water so that sufficient water is supplied to the raw water, so that water content of 10% (v / w) to 30% (v / w) Soak until the end.

The heat treatment step (S120) is a step of heating the rice bran to a temperature ranging from 150 to 230 ° C for 15 minutes to 45 minutes to inhibit the activity of lipase in tissue cells of rice bran. The activity of these lipases degrades the fatty acids in the rice gut, and the produced free fatty acids act to induce rancidity in the rice added foods. At this time, if the heating temperature is lower than 150, the number of general bacteria and the acid value may increase more than two times as the preservation period of the rice bran powder is elapsed. When the heating temperature is higher than 230 ° C, the rice bran is carbonized to produce a bitter taste in the rice cake added with rice bran, and the nutrients such as proteins, lipids, and minerals contained in the rice bran tissue are destroyed May occur. In addition, if the heating time is less than 15 minutes, the microorganisms remaining in the rice bran may not be removed. If the heating time exceeds 45 minutes, the rice bran may be carbonized to cause bitter taste. .

In the fermentation process (S130), the grain size of the rice bran is reduced to less than half the size of the normal rice bran grain size to produce rice bran powder. At this time, the ground rice bran is ground to 80 to 100 mesh so that the grain size of the rice bran is 175 탆 or less, preferably 120 to 175 탆. For example, the pulverized rice bran is passed through a sieve having a mesh to obtain a rice bran powder of a desired size by granulation.

At this time, it is better if the grain size of the rice bran is less than 120 탆, but since it is difficult to grind to less than 120 탆 by a general grinder, it takes a lot of cost to break down to less than 120 탆. In addition, if the grain size of the rice bran exceeds 175 탆, the dietary fiber structure of the rice bran is not destroyed and the effect of pulverizing the rice bran can not be obtained. The pulverizing equipment may be a ball mill, a colloid mill, a micro air classified mill or the like, but is not limited thereto.

Common rice bran is composed of low density fibrous layer of about 50%, and the intracutaneous protein and water soluble pectin are trapped in the dietary fiber tissue and are hardly absorbed through the small intestine or colon. However, when rice bran is crushed to a maximum particle size of 175 μm or less by passing it through a grinding plant, the dietary fiber structure of rice bran is destroyed and proteins, water-soluble pectin and the like are absorbed into the human body by digestive action of small intestine or colon.

Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus sakei, Lactobacillus panaxicasei, and Lactobacillus panaxicase may be used as the lactic acid bacteria used in the main material preparing step (S100) And Lactobacillus panaxibrevis may be used, but it is preferable to use Lactobacillus plantarum. At this time, Lactobacillus plantarum prevents the excessive growth of yeast, thereby preventing the digestion failure and the digestive function from being lowered, as well as protecting the antioxidant substances such as nutrient vitamins.

Referring to FIG. 1, a method of manufacturing a fermented rice cake according to the present invention includes a mixing step (S200).

In the mixing step (S200), a rice cake preparation composition is prepared by mixing the fermented rice gum powder and the rice flour obtained through the main ingredient preparation step (S100). Water and salt may be further mixed in the rice cake preparation composition. If desired, the composition for preparing a rice cake may further contain at least one of ginseng powder, fructooligosaccharide, powdery mushroom powder and resistant starch.

More specifically, the composition for preparing the rice cake comprises rice flour, 1 to 10 g of rice bran powder per 100 g of rice flour, 5 to 25 g of water per 100 g of rice flour, 0.1 to 2 g of salt per 100 g of rice flour and 10 to 30 g per 100 g of rice flour Fructooligosaccharide.

The ginseng powder includes 1 to 3 g per 100 g of rice flour, and the bran powder contains 0.5 to 1.5 g per 100 g of rice flour. The resistant starch may include 5 to 15 g per 100 g of rice flour.

Meanwhile, the rice flour can be prepared by dipping rice in water for 12 to 36 hours and pulverizing the rice flour to an average particle size of 15 to 35 mu m. Thus, the water content of the rice flour immersed in water can be 30 to 40% by weight based on 100% by weight of the whole rice flour. If the immersion time is less than 12 hours, the moisture content of the rice is insufficient and the hardness of the rice cake is increased, so that the texture of the rice is reduced. When the immersion time is longer than 36 hours, the moisture content is excessively large. It is difficult to maintain a uniform shape of rice cake when the rice cake is produced.

The rice bran powder is preferably added in an amount of 1 to 10 parts by weight based on 100 parts by weight of the rice flour. When the rice bran powder is added in an amount of less than 1 part by weight, it is difficult to expect nutritional improvement because the content of useful components in rice bran is too low. When the rice bran powder is more than 10 parts by weight, viscoelasticity and tenacity of rice cake are decreased, Persimmon texture can be reduced.

The ginseng powder is a powder obtained by pulverizing 5-year-old or 6-year-old ginseng and contains flavonoid, coumarin and limonoid which are excellent in antioxidative function and are helpful for human health have. The flavonoid is a polyphenol compound which is classified into six types such as flavonol, flavone, flavonone, isoflavone, anthocyanin and flavan. do. These flavonoids have structural features similar to ATP, and compete with ATP binding sites of various enzymes to inhibit cell proliferation, promote differentiation, and act as powerful antioxidants. Therefore, the ginseng powder containing a large amount of antioxidants provides a function of preventing the formation of harmful substances by suppressing the quality of the rice cake, especially the lipid oxidation. The ginseng powder may be contained in an amount of 1 to 3 parts by weight based on 100 parts by weight of the rice flour. At this time, when the ginseng powder is added in an amount of less than 1 part by weight, the function of suppressing lipid oxidation may be deteriorated. If the ginseng powder is added in an amount of more than 3 parts by weight, the taste of ginseng may become strong, which may adversely affect the flavor of the fermented rice cakes.

The fructooligosaccharide neutralizes the strong taste of ginseng, promotes the proliferation of bifidobacteria, which are useful bacteria in the large intestine, and inhibits harmful bacteria. The fructooligosaccharide may be added in an amount of 10 to 30 parts by weight based on 100 parts by weight of the rice flour. If the amount of fructo-oligosaccharide added is less than 10 parts by weight, an ingestion of the ginseng may cause a problem of taste of the ginseng upon ingestion of rice cakes. When the amount of fructooligosaccharide added is 30 wt% When added in an amount exceeding the above range, the sweetness tends to become too strong, and the balance of taste may be destroyed.

It is a perennial herbaceous plant belonging to the plantainaceae family, and the content of the water-soluble dietary fiber is 90% or more, and thus can serve as a source of dietary fiber to the rice cake recipient. The powdery mushroom powder may be powder obtained by drying the mushroom of the present invention after being washed with water at 20 to 40 ° C for 12 to 24 hours and then having a particle size of 100 to 300 mesh. In addition, the potash peanut powder may be contained in an amount of 0.5 to 1.5 parts by weight based on 100 parts by weight of the rice flour. At this time, when the content of the above-described potato pulp powder is less than 0.5 part by weight, the content of useful components of the potato pulp is too small to provide the original function, and when the content of the potato pulp powder exceeds 1.5 parts by weight, the hardness of the rice cake is increased, .

The resistant starch remains in the stomach or small intestine after the enzymatic reaction in the body, and acts as a substrate for microbial fermentation in the large intestine, thereby promoting the production of short-chain fatty acids in the large intestine. Resistant starch does not change the properties of rice cake because of low water retention and small particle size, and it can act as a source of dietary fiber together with cardiopulmonite. In addition, the resistant starch may contain 5 to 15 parts by weight based on 100 parts by weight of the rice flour. At this time, if the resistant starch is added in an amount of less than 5 parts by weight, it is difficult to expect the role of activating the large intestine of the recipient. If the resistant starch exceeds 15 parts by weight, the hardness of the rice cake may increase and the texture of the rice cake may decrease.

Referring to FIG. 1, a method of manufacturing a fermented rice cake according to the present invention includes a kneading step (S300).

In the kneading step (S300), the homogenized dough is formed by introducing the composition for making a rice cake, which is produced through the mixing step (S200), into a powder homogenizer, and the homogenization is preferably performed three times or more.

Here, the dough is also referred to as punching, and the kneading step may be performed using a general punching machine. The punching time can be appropriately determined depending on the moisture content since the punching time is not sufficient if the water content is low, and if the water content is high,

Referring to FIG. 1, a method of manufacturing a fermented rice cake according to the present invention includes a fermentation step (S400).

In the fermentation step (S400), lactic acid bacterial powder is added to the composition for making a rice cake produced through a dough step (S300), and the mixture is fermented for 1 to 5 hours at a temperature ranging from 32 to 42 ° C. As the lactic acid bacteria, weissella koreensis or Weissella cibaria may be used.

At this time, the lactic acid bacterial powder is preferably added in an amount of 5 to 30 parts by weight based on 100 parts by weight of the composition for preparing a rice cakes.

If the fermentation time and the fermentation temperature exceed the usage standard, the composition for making a rice cake may not be sufficiently fermented or may be over fermented to change the flavor of rice cake, which is the most gross product.

Referring to FIG. 1, a method of manufacturing a fermented rice cake according to the present invention includes a fermentation step (S500).

The adding step S500 is a step of kneading the dough with water vapor when the kneading of the composition for making a rice cake is completed through a kneading step S400, and may be carried out by a known method.

In this step (S500), physicochemical changes such as luxation of rice flour occur. And since rice flour, which is soaked with water vapor, contains a lot of water, the thermal conductivity by the water is so high that the steam is delivered to the rice flour more rapidly.

Referring to Fig. 1, a method of manufacturing a fermented rice cake according to the present invention includes a processing step (S600).

The processing step S600 is a step of manufacturing a functional rice cake by extruding the composition for making a rice cake through an extrusion molding apparatus through a step of increasing 50000 to produce a functional rice cake having an outer shape to be produced.

For example, in the processing step (S600), a functional rice cake having a width of 5 to 7 cm, a length of 3 to 5 cm and a height of 1 to 3 cm is produced through the composition for making a rice cake.

If necessary, the present invention may further include a packaging step after the processing step (S600).

The packaging step is a step of carrying out casing packaging on the functional rice cakes processed through the processing step. Since the film is formed by a film, moisture is prevented from evaporating to retard aging and prevent microbial growth by preventing contact with outside air Lt; / RTI >

The functional rice cakes produced by the above-mentioned methods have excellent elasticity and excellent cohesiveness, so that they do not stick to each other. Therefore, not only the casing can be packaged without treating the surface with oil, but also the phenomenon that the molding is released even when the microwave oven thaws after freezing There is no advantage.

Hereinafter, specific examples and experimental examples of the present invention will be described in more detail. It should be understood, however, that the embodiments and examples are for the purpose of promoting understanding of the specific examples of the invention described above, and the scope of rights and the like should not be construed thereby.

Rice Flour Creation

1. Cleaning

Wash rice to remove insects, dirt, stones and other foreign matter. It can be washed with wet water or large tank by immersing in water for a certain period of time while stirring, and then washing with immersion so that it can be mass-washed. The stirring method includes a method of using an impeller and a method of stirring the raw material by injecting air at the lower end of the tank, and the rate at which the foreign matter is removed and the washing time are determined according to the stirring speed.

2. Soak

It is a process of washing rice and then immersing it in water to absorb moisture in rice grains. Soaking can be considered from two perspectives. One is from the viewpoint of inducing moisture absorption so that sufficient grinding occurs when the pulverizing process and pulverized powder is struck (i.e., when it is increased). Usually, the moisture content is about 39% by weight at about room temperature. The other is to control physical properties such as stickiness and hardness of rice cake. As the soaking time increases, the sticky stickiness of the dough increases and the elasticity of rubbery properties tends to decrease. The soaking time can be determined in consideration of the above two aspects. In the case of the present invention, the glutinous rice is soaked for at least 2 hours and the rice flour is soaked for at least 1 hour.

3. Crushing

Grinding is a process in which wetted rice is dewatered and then wet milled using a roll mill. When the particle size is reduced by grinding, the surface area is increased so that the rate of heat transfer from the steam to the grain powder in the steaming process is increased, shortening the steeping time and sufficiently starving the starch. The pulverization method is dry and wet, and dry pulverization is finer than wet pulverization. The mill can be selected considering various factors such as the hardness, viscosity, moisture content, and thermal stability of the grain, but usually a roll mill in which particles are pulverized while passing between two or more rotating rollers can be used.

4. Constitution

Sieving is a unit process in which a solid particle mixture is passed through a sieve of a certain size and separated according to the particle size. Sieve is covered with nylon or wire-covered body and the degree of separation is different according to the movement of the screen. Since the water content of the ground water is 38 to 40%, the water content of the ground water tends to aggregate. Therefore, in order to prevent clogging, it is necessary to immediately clean the small particles.

[Example 1]

1. 20% (v / w) of water was added to the raw milk stored in a refrigerator at a temperature of 4 ° C within 1 day, sterilized at 180 ° C for 30 minutes, and added with lactobacillus plantarum powder (Relative humidity 80%) at 33 ° C for 36 hours in a post-fermenter (SMDG-36, Daeheung Machinery, Korea).

2. The fermented rice bran was placed in a micro-air classifier mill (ACM Pulverizer, Korea Powder Mill, Korea) and pulverized.

3. The pulverized rice bran was crushed through a sieve having 80 mesh holes to obtain a fermented rice bran powder having a size of 175 mu m or less.

4. To 10 kg of rice flour, 500 g of fermented rice bran powder, 1 kg of fructooligosaccharide, 1.5 kg of water and 150 g of salt were added and mixed to produce a rice cake making composition.

5. The composition for making the rice cake was placed in a kneader (N-50, Hobart, USA) and kneaded from the first stage for 3 minutes and the second stage for 2 minutes. At this time, the final temperature of the dough was 27 캜 and 1 캜.

6. Biscola coriincense powder, a lactic acid bacteria of Kimchi, was added to the above composition for making rice cake, put into a tray of 270 mm x 195 mm x 50 mm, completely sealed with HDPE film to prevent evaporation of water, Daeheung Machinery Co., Korea], fermented at 35 ° C for 2 hours (relative humidity 80%), and then taken out and degassed 50 times to degas.

7. The composition for making the rice cake was placed in a frame of 260 mm x 260 mm x 20 mm and heated to 100 ° C.

8. The composition for making a rice cake was added to a rice cake molding machine and extruded to prepare a functional rice cake.

[Example 2]

Functional rice cakes were prepared in the same manner as in Example 1 except that 200 g of ginseng powder was used instead of the composition for preparing rice cakes.

[Comparative Example]

Functional rice cakes were prepared in the same manner as in Example except that rice cake 10 kg, fermented rice bran powder 500 g, fructo-oligosaccharide 1 kg, salt 150 g, instead of rice cake 10 kg, salt 150 g and sugar 1 kg, Rice cakes were prepared.

[Experimental Example 1]

The functional rice cakes prepared in Examples 1 and 2 and Comparative Examples were subjected to sensory evaluation and shown in Table 1.

In the above test, 20 panelists (10 males and 10 females) with more than 3 years' sensory experience in the food related field were measured for preference of functional rice cakes.

The evaluation is given by an integer from 1 to 10, and the total score of the panel is divided by the number of panels and rounded off to the second decimal place. The higher the numerical value, the better the preference.

Referring to [Table 1], Examples 1 and 2 utilizing rice bran fermented with lactic acid bacteria were found to be superior in all aspects of taste, flavor and texture compared with the comparative examples.

[Experimental Example 2]

The general bacterial counts of the rice cakes produced through Examples 1 and 2 and Comparative Example were sampled on the day of manufacture and after 14 days. At this time, the results of the change of the general bacterial count are shown in [Table 2].

[Table 2] shows that functional rice cakes prepared by adding ginseng powder have a sufficient control of the number of general microorganisms even after storage period, whereas rice cakes in which ginseng powder is not added can not control the number of general microbes, .

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that it is possible.

Claims (3)

Preparing a raw material sterilized with water, sterilized with water, fermenting lactic acid bacteria powder, pulverizing and pulverizing the raw material;
A mixing step of mixing the pulverized fermented rice bran to prepare a composition for preparing a rice cake;
A kneading step for kneading the composition for making the rice cake to homogenize; And
Wherein the lactic acid bacterium powder is added to the composition for making a rice cake, and the mixture is fermented at a temperature ranging from 32 to 42 캜 for 1 to 2 hours. The method according to claim 1, wherein the main material preparation step
An immersion process of adding 10 to 30% (v / w) water to the rice bran by weight of the rice bran;
A heat treatment step of heating the corn steep liquor so as to sterilize bacteria remaining in the corn steep liquor; And
Pulverizing the rice bran to produce a rice bran powder; adding lactic acid bacterium powder to the rice bran powder; And a fermentation process in which the fermentation is carried out at a temperature ranging from 29 to 33 DEG C for from 32 to 48 hours. The method according to claim 1, wherein the lactic acid bacteria powder in the fermentation step
Wherein the lactic acid bacteria fermented rice cake is a Bacella coriincis powder or a Bacela cibaria powder.

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