KR20200126878A - Method for producing Shikhe lactic acid bacteria rice cake using Lactobacillus plantarum SRCM204578 strain - Google Patents

Abstract

The present invention relates to a method for producing sikhye lactic acid bacteria rice cake, the sikhye lactic acid bacteria rice cake produced by the method, and processed food processed from the sikhye lactic acid bacteria rice cake. An objective of the present invention is to increase the survival rate of lactic acid bacteria, enhance the stability of storage, and increase preference by production condition optimization. The method for producing sikhye lactic acid bacteria rice cake includes: a step of producing sikhye fermented lactic acid bacteria by inoculating sikhye with a Lactobacillus plantarum SRCM204578 strain and then centrifuging the sikhye fermented lactic acid bacteria liquid; a step of adding water and salt to rice powder, performing steaming, adding the produced sikhye fermented lactic acid bacteria to the steamed product, and then performing fermentation; and a step of producing rice cake by performing extrusion molding on the steamed and fermented product and then cooling and drying the same.

Description

[Method for producing Shikhe lactic acid bacteria rice cake using Lactobacillus plantarum SRCM204578 strain}

The present invention comprises the steps of inoculating Sikhye with Lactobacillus plantarum SRCM204578 strain and centrifuging the fermented Sikhye lactic acid bacteria fermentation broth to prepare Sikhye fermented lactic acid bacteria; Fermenting after adding salt and water to rice flour and then adding the prepared Sikhye fermented lactic acid bacteria to the steamed steamed water; And extruding the fermented steamed rice cake to produce a rice cake, cooling and drying the rice cake, Sikhye lactic acid bacteria rice cake prepared by the above method, and the Sikhye lactic acid bacteria rice cake produced by the above method. It relates to processed processed foods.

Lactic acid bacteria (LAB) are bacteria that ferment sugar to produce a large amount of lactic acid. They are used in the manufacture of traditional fermented foods such as lactic acid beverages, cheese, soybean paste, kimchi, takju, and salted fish. It is a microorganism with important meaning. The major lactic acid bacteria species used around the world are the genus Lactobacillus, and functions such as maintenance of normal flora in the intestine, immunity enhancing action, and treatment of atopic dermatitis have been reported. Lactobacillus, which can be administered to humans and bring various health-promoting effects, are called probiotics. In general, the efficacy of these probiotics depends on live lactic acid bacteria reaching the intestine. However, most probiotics are difficult microorganisms and are very sensitive to various environmental conditions, so that survival rates are greatly affected by antibiotics, aging, stress and diet, as well as during the manufacturing, distribution, and storage stages. It is considered to be.

The general nutritional content of rice varies somewhat depending on the variety and cultivation area of rice, but white rice contains 75-80% starch, 6-8% protein, and 1-3% fat, fiber, and ash. . Starch, the main ingredient of rice, is composed of amylose and amylopectin with different structures, and there are many differences in quality such as gelatinization and aging characteristics of rice depending on the difference in amylose content, and the quality of processed rice products depends on the size and distribution of rice flour. It is affected by changes in starch damage and gelatinization properties. Due to the opening of the rice market and changes in consumer preferences and diversity, annual rice consumption per capita has been decreasing from 80.7 kg in 2005 to 65.1 kg in 2014. Accordingly, efforts are being made to develop and diversify not only staple foods but also rice processed products in order to increase the consumption of rice. Research on domestic rice processing mainly focused on manufacturing rice flour with different dry and wet processing, heat treatment, drying process, and milling conditions, but in recent years, it has been developed in combination with rice cakes, rice bread, noodles, porridge and seafood processed foods. There are reports of research on Korea.

In general, rice cake is a generic term for food made by steaming, boiling, or kneading grain flour in a siru. Depending on the ingredients and shape of rice or glutinous rice powder, which are the main ingredients, rice cakes, rice cakes, rice cakes, songpyeon, Injeolmi, red bean cakes , Dumplings, and glutinous rice cakes with red bean paste. It is a traditional food that is essential for congratulations and events in Korea. In recent years, consumption is gradually decreasing due to the influence of the Western-style diet, but it is changing to a trend that values taste and nutrition. Therefore, the development of functional rice cakes that are good for the human body while having excellent taste is being actively conducted.

Korean Patent No. 1697323 discloses a method of manufacturing a dietary fiber-reinforced functional rice cake, and Korean Patent Publication No. 2018-0065335 discloses a method for producing a rice cake capable of long-term storage, but the Lactobacillus plantarum of the present invention It is different from the manufacturing method of Sikhye Lactobacillus rice cake using the SRCM204578 strain.

The present invention was derived from the above requirements, and in the present invention, in order to establish the optimum conditions for producing high-quality rice cakes containing lactic acid bacteria, the production conditions such as lactic acid bacteria selection, sikhye production, ingredient mixing, fermentation, etc. are optimized. Thus, it is intended to provide a method of manufacturing Sikhye Lactobacillus rice cakes having high lactic acid bacteria survival rate and improved storage stability and excellent palatability.

In order to solve the above problems, the present invention includes the steps of: (1) increasing the rice flour by taking out the crushed rice after soaking the rice; (2) adding malt extract and water to the steamed rice in step (1), saccharifying, heating, and filtering to prepare sikhye; (3) step of inoculating the Sikhye prepared in step (2) with Lactobacillus plantarum strain and centrifuging the fermented Sikhye lactic acid bacteria fermentation broth to prepare Sikhye fermented lactic acid bacteria; (4) adding salt and water to the pulverized rice powder after taking out the rice after soaking it, and then increasing the rice; (5) fermenting after adding the fermented Sikhye fermented lactic acid cells prepared in step (3) to the steamed product increased in step (4); And (6) extruding the fermented steamed rice cake of step (5) to prepare rice cakes, cooling and drying the rice cakes.

In addition, the present invention provides a Sikhye lactic acid bacteria rice cake prepared by the above method.

In addition, the present invention provides a processed food processed Sikhye lactic acid bacteria rice cake.

The Sikhye lactic acid bacteria rice cake of the present invention has high lactic acid bacteria survival rate, excellent storage stability, and improved quality and preference, so that it can be applied to various rice cake processed foods, and thus it is considered to be of high utility value in the food industry.

1 is a graph comparing the raw 264.7 cell viability of Sikhye lactic acid bacteria culture solution according to treatment concentration.
Figure 2 is a graph comparing the amount of NO produced by treatment concentration of Sikhye lactic acid bacteria culture solution.
Figure 3 is a comparison of the number of viable cells according to the culture time after inoculation of the Lactobacillus plantarum ( Lactobacillus plantarum ) SRCM204578 strain in sikhye.

In order to achieve the object of the present invention, the present invention

(1) taking out the rice after soaking it and increasing the pulverized rice flour;

(2) adding malt extract and water to the steamed rice in step (1), saccharifying, heating, and filtering to prepare sikhye;

(3) step of inoculating the Sikhye prepared in step (2) with Lactobacillus plantarum strain and centrifuging the fermented Sikhye lactic acid bacteria fermentation broth to prepare Sikhye fermented lactic acid bacteria;

(4) adding salt and water to the pulverized rice powder after taking out the rice after soaking it, and then increasing the rice;

(5) fermenting after adding the fermented Sikhye fermented lactic acid cells prepared in step (3) to the steamed product increased in step (4); And

(6) It provides a method for producing Sikhye lactic acid bacteria rice cake, characterized in that it comprises the step of producing a rice cake by extrusion molding the fermented steamed rice in step (5), cooling and drying.

In the manufacturing method of the Sikhye lactic acid bacteria rice cake of the present invention, the step (1) is preferably immersed in 1.2 to 1.4 kg of rice for 3 to 5 hours and then taken out and pulverized rice flour can be increased for 15 to 25 minutes, and further Preferably, 1.3 kg of rice is soaked for 4 hours and then taken out and the crushed rice flour can be increased for 20 minutes. Rice that was soaked and steamed under the above conditions could be pretreated in a state suitable for saccharification.

In addition, in the manufacturing method of the Sikhye lactic acid bacteria rice cake of the present invention, the step (2) is preferably 5-7 at 55-65°C after adding 4.5-5.5 L of malt extract and 4.5-5.5 L of water to the steamed rice. After saccharifying for an hour, heating at 90 to 110°C for 4 to 6 minutes, filtering can be performed to prepare sikhye. More preferably, 5 L of malt extract and 5 L of water are added to the steamed rice, followed by 6 at 60°C. After saccharification for an hour and heating at 100° C. for 5 minutes, it can be filtered to prepare sikhye. Sikhye prepared with the above ingredients and saccharification conditions could be prepared as Sikhye rich in flavor while having a sugar content of 10 Brix or more.

In addition, in the manufacturing method of the Sikhye lactic acid bacteria rice cake of the present invention, the Lactobacillus plantaru m strain of the step (3) is preferably Lactobacillus plantarum strain SRCM204578 (Accession number: KCCM12524P ), the strain is a functional strain that grows well in sikhye and is suitable for manufacturing sikhye with excellent palatability, and has anti-obesity and anti-inflammatory activity.

In addition, in the manufacturing method of the Sikhye lactic acid bacteria rice cake of the present invention, the fermentation of step (3) may be preferably fermented at 34 to 40°C for 20 to 28 hours, more preferably fermented at 37°C for 24 hours can do. Fermentation under the above conditions was able to sufficiently proliferate lactic acid bacteria in the fermentation broth.

In addition, in the manufacturing method of the Sikhye lactic acid bacteria rice cake of the present invention, the step (4) is preferably immersed in 7 to 9 kg of rice for 3 to 5 hours, then taken out, and 60 to 70 g of salt and 1.8 to water in the ground rice flour. After adding 2.2 L, it can be cooked for 15 to 25 minutes.More preferably, 8 kg of rice is soaked for 4 hours, taken out, and added 64 g of salt and 2 L of water to the ground rice flour, and then steamed for 20 minutes. can do. It was possible to soak enough rice so that water immersion under the above conditions would be more efficient for steaming. In addition, the combination and increase in the conditions as described above was excellent in taste, aroma, and texture, and thus it was possible to prepare rice cakes with improved palatability.

In addition, in the manufacturing method of the Sikhye lactic acid bacteria rice cake of the present invention, the step (5) is preferably added to the steamed steamed rice with Sikhye fermented lactic acid bacteria at a concentration of 18 to 22 log CFU/L, and then at 34 to 40°C at 20 It can be fermented for ~ 24 hours, more preferably after adding the sikhye fermented lactic acid bacteria to the steamed steamed water at a concentration of 20 log CFU / L, it can be fermented for 24 hours at 37 ℃. Fermentation after the addition of lactic acid bacteria under the above conditions could increase the survival rate of lactic acid bacteria in the rice cake even after cooking without affecting the quality of the rice cake. In addition, the addition of lactic acid bacteria in the form of lactic acid bacteria rather than the culture medium has a high survival rate of lactic acid bacteria, and adding the lactic acid bacteria at the same concentration before extrusion molding after increasing the increase could increase the survival rate of lactic acid bacteria in the prepared rice cake.

In addition, in the manufacturing method of the Sikhye lactic acid bacteria rice cake of the present invention, the step (6) is preferably made by extrusion molding the fermented steamed rice twice twice, and then drying the rice cake at 30-40°C for 10-14 hours. And, more preferably, after the fermented steamed rice is extruded twice to prepare rice cakes, it can be dried at 35° C. for 12 hours. Extrusion molding under the conditions as described above could be made into a mochi that is more chewy and has a superior texture.In addition, drying under the above conditions does not affect the quality of the mochi and sufficiently dry the surface of the mochi to prevent various germs. It was possible to produce rice cakes with excellent texture while inhibiting proliferation and improving storage stability.

The manufacturing method of the Sikhye lactic acid bacteria rice cake of the present invention, more specifically

(1) step of soaking 1.2 to 1.4 kg of rice for 3 to 5 hours, then taking out and increasing the crushed rice flour for 15 to 25 minutes;

(2) After adding 4.5 to 5.5 L of malt extract and 4.5 to 5.5 L of water to the steamed rice in step (1), saccharification at 55 to 65°C for 5 to 7 hours, and 4 to 6 minutes at 90 to 110°C Heating during and then filtering to prepare sikhye;

(3) After inoculating the Sikhye prepared in step (2) with Lactobacillus plantarum SRCM204578 strain (accession number: KCCM12524P), fermented Sikhye lactic acid bacteria fermented liquid at 34 to 40°C for 20 to 24 hours Centrifuging to prepare a Sikhye fermented lactic acid bacteria;

(4) After soaking 7 to 9 kg of rice for 3 to 5 hours, taking out and adding 60 to 70 g of salt and 1.8 to 2.2 L of water to the ground rice flour, and then increasing the steam for 15 to 25 minutes;

(5) After adding the fermented lactic acid bacteria of the sikhye prepared in step (3) to the increase in step (4) at a concentration of 18 to 22 log CFU/L, fermentation at 34 to 40°C for 20 to 28 hours Letting go; And

(6) It may include the step of extruding the fermented steamed food of step (5) twice to produce a rice cake, cooling it, and drying it at 30 to 40°C for 10 to 14 hours,

More specifically

(1) immersing 1.3 kg of rice for 4 hours and then taking out and increasing the crushed rice flour for 20 minutes;

(2) adding 5 L of malt extract and 5 L of water to the steamed rice in step (1), saccharifying at 60°C for 6 hours, heating at 100°C for 5 minutes, and filtering to prepare sikhye;

(3) Sikhye fermented for 24 hours at 37 ℃ after inoculation of Lactobacillus plantarum ( Lactobacillus plantarum ) SRCM204578 strain (accession number: KCCM12524P) to the sikhye prepared in step (2) and centrifuging the Sikhye lactic acid bacteria fermentation broth Preparing fermented lactic acid bacteria;

(4) after soaking 8 kg of rice for 4 hours, taking out, adding 64 g of salt and 2 L of water to the ground rice flour, and then increasing the steam for 20 minutes;

(5) adding the sikhye fermented lactic acid bacteria prepared in step (3) to the increase in step (4) at a concentration of 20 log CFU/L and fermenting at 37° C. for 24 hours; And

(6) After the fermented steamed food of step (5) is extruded twice to produce rice cake, it may include cooling and drying at 35°C for 12 hours.

The present invention also provides a Sikhye lactic acid bacteria rice cake prepared by the above method. The rice cake may be a garae rice cake, mountain byeong, hwanbyeong, eoreumsopyeon, thimble rice cake, jeolpyeon, gaepi rice cake, dandelion, rainbow rice cake, songpyeon, siru rice cake, baekseolgi, honey rice cake, or manggae rice cake.

The present invention also provides a processed food processed the Sikhye lactic acid bacteria rice cake. The processed food may be tteokbokki, rice cake cake, rice cake soup, triangular rice cake kimbap, rice cake kimbap roll, rice cake hot bar, rice cake blood, rice cake sandwich, bingsu rice cake, rice cake raw noodles, rice cake pizza, rice cake saealsim or fusion rice cake, but are not limited thereto. Does not.

Hereinafter, examples of the present invention will be described in detail. However, the following examples are only illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

Manufacturing example 1. Manufacture of Sikhye Lactobacillus Garecake

(1) Wash 1.3 kg of rice three times, add 2.6 L of purified water, soak for 4 hours, put the rice flour milled twice using a roll mill, cover the cotton cloth, and then under a pressure of 0.3 pa. Increased for 20 minutes.

(2) To 750 g of malt, 5 L of purified water was added and leached for 2 hours, followed by juice using a juicer to prepare a malt extract. After adding 5 L of malt extract and 5 L of purified water to the rice increased in step (1), saccharification at 60°C for 6 hours, heating at 100°C for 5 minutes, and centrifugation (3,000 rpm, 15 minutes) , 4℃) The supernatant was sterilized and filtered under reduced pressure to prepare sikhye.

(3) 1% (v/v) inoculation of Lactobacillus plantarum SRCM204578 strain (7 log CFU/mL when adjusted to OD 1 at 600 nm absorbance) in the sikhye prepared in step (2) Then, the fermented Sikhye lactic acid bacteria fermented at 37°C for 24 hours was centrifuged (10,000 rpm, 15 minutes, 4°C) to prepare a Sikhye fermented lactic acid bacteria (pellet).

(4) Wash 8 kg of rice three times, add 16 L of purified water, soak for 4 hours, take out, and add 64 g of salt and 2 L of purified water to the rice flour milled twice using a roll mill. It was cooked for 20 minutes at a pressure of pa.

(5) The sikhye fermented lactic acid cells prepared in step (3) were added to the increase in step (4) at a concentration of 20 log CFU/L, followed by fermentation at 37° C. for 24 hours.

(6) Put the fermented steamed food of step (5) in an extrusion molding machine equipped with a die with a diameter of 17 mm (integrated two-stage, Yuseong Food Machinery, Daegu, Korea) and extruded twice to produce rice cake Then, it was immersed in purified water for 30 seconds, cooled, taken out, cut into a length of 30 cm, and dried at 35°C for 12 hours.

Experimental example 1. Selection of lactic acid bacteria suitable for fermentation of rice beverages

1. Materials and methods

end. Material and strain

The ingredients used in this experiment were rice makgeolli and grain beverage (morning sun) purchased at a local mart, rice produced at Sunpoong Eco-Friendly Farming Association Corporation in Sunchang-gun, Jeollabuk-do, and malt purchased at Hamyang Nonghyup, Hamyang-gun, Gyeongsangnam-do. Lactobacillus is Lactobacillus plantarum 75-7, Lactobacillus plantarum 1222, Lactobacillus plantarum ( Lactobacillus plantarum ) Lp299V, Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) GG was pre-sale and used by the (Re) Microbial Institute for Fermentation Industry (MIFI).

I. Sikhye manufacturing (Lab-scale 10 L standard)

Sikhye was washed three times with 1.3 kg of rice, immersed for 4 hours with 2.6 L of purified water, dehydrated for 30 minutes, and then milled twice using a roll mill. The milled rice was put in a steamer, covered with cotton cloth, and steamed (0.3 pa, 20 minutes). Malt extract was used after adding 5 L of purified water to 750 g of malt, leaching for 2 hours, and using a juicer. Sikhye was prepared by adding 5 L of malt extract and 5 L of purified water to the steamed rice, followed by saccharification (60°C) for 5 hours, followed by heating at 100°C for 5 minutes. The prepared sikhye was centrifuged (3,000 rpm, 15 minutes, 4°C), the supernatant was collected, filtered under reduced pressure, and stored at -20°C frozen.

All. Isolation of Lactobacillus from rice makgeolli

1) Lactobacillus detach

0.1 mL of commercially available rice makgeolli was suspended in 1 mL of MRS liquid medium. 100 µl of the sample suspension was taken, diluted with a continuous dilution method (10 ⁵ ~ 10 ⁷ ), plated on MRS solid medium, and cultured for 24 hours in an incubator at 37°C. After randomly selecting specific colonies from the cultured plate, single colonies were separated by stroke smear.

2) Lactobacillus growth and fermentation confirmation

A) Lactobacillus growth

Into 5 mL of MRS liquid medium, 1% of lactic acid bacteria whose OD value was adjusted to 1 at absorbance of 600 nm was inoculated and cultured with shaking (37° C., 120 rpm, 24 hours).

B) Measurement of viable cell count, pH and total acidity of culture medium

The number of lactic acid bacteria was obtained by taking 100 µl of the fermentation broth for 24 hours, serially diluted, spreading on MRS solid medium, and incubated for 24 hours in a 37°C incubator, and the number of viable bacteria was expressed in log colony forming units (Log CFU/mL). For pH, the average value obtained by measuring three times with a pH meter (PP-15, Sartorius, Goettingen, Germany) was used. For the acidity, 9 mL of distilled water and 40 µl of 1% phenolphthalein solution were added to 1 mL of the sample, followed by mixing with 0.1N NaOH. The point at which the pink color was maintained for 30 seconds or more was measured as the neutralization titration end point. The lactic acid content was calculated as the average value of the 0.1N NaOH neutralization amount obtained by repeating measurement three times.

Total acidity (%) = {(V×F×A×D)/S} × 100

V: 0.1N-NaOH solution consumption (mL)

F: titer of 0.1N-NaOH solution

A: The amount of organic acid equivalent to 1 mL of 0.1N-NaOH solution (g)

(lactic acid: 0.009)

D: dilution factor

S: Sample collection amount (mL)

la. Selection of lactic acid bacteria suitable for fermentation of rice beverages

1) Selection of suitable lactic acid bacteria from cereal beverages (morning sun)

A) Lactobacillus culture

After pre-culture (37℃, 120 rpm, 24 hours) in MRS liquid medium, 1% of lactic acid bacteria whose OD value was adjusted to 1 at absorbance 600 nm was inoculated in the stock solution and 50% diluted solution of morning sunlight, and shaking culture (37℃, 120 rpm, 48 hours).

B) Viable cell count and physicochemical properties

The number of lactic acid bacteria was serially diluted by taking 100 µl of the fermentation broth for 0, 48 hours, spreading on MRS solid medium, and incubated for 24 hours in a 37°C incubator, and the number of viable bacteria was expressed in log colony forming units (Log CFU/mL). For pH and sugar content, the average value obtained by measuring three times with a pH meter (PP-15, Sartorius, Goettingen, Germany) and a sugar content meter (pal-1, Atago, Tokyo, Japan) was used, and the acidity was distilled water in 1 mL of sample. 9 mL and 40 µl of 1% phenolphthalein solution were added, mixed, and 0.1N NaOH was added to maintain the pink color for more than 30 seconds as the neutralization titration endpoint. The lactic acid content was calculated as the average value of the 0.1N NaOH neutralization amount obtained by repeating measurement three times.

Total acidity (%) = {(V×F×A×D)/S} × 100

V: 0.1N-NaOH solution consumption (mL)

F: titer of 0.1N-NaOH solution

A: The amount of organic acid equivalent to 1 mL of 0.1N-NaOH solution (g)

(lactic acid: 0.009)

D: dilution factor

S: Sample collection amount (mL)

2) Selection of suitable lactic acid bacteria from Sikhye

A) Lactobacillus culture

After inoculating lactic acid bacteria in sterilized sikhye, it was pre-cultured (37° C., 120 rpm, 24 hours). 100 mL sikhye was inoculated with 1% (Abs _600nm , OD 1) and cultured with shaking (37°C, 120 rpm, 24 hours). However, for functional evaluation, a culture solution of Sikhye lactic acid bacteria cultured for 0 to 72 hours was used.

B) Viable cell count and physicochemical properties

The number of lactic acid bacteria was serially diluted by taking 100 µl of the fermentation broth for 0 and 24 hours, and then spreading on MRS solid medium and cultured in a 37°C incubator for 24 hours, and the number of viable bacteria was expressed in log colony forming units (Log CFU/mL). For pH and sugar content, the average value obtained by repeatedly measuring three times with a pH meter (PP-15, Sartorius, Goettingen, Germany) and a sugar content meter (pal-1, Atago, Tokyo, Japan) was used, and the acidity was 9 distilled water in 1 mL of sample. After mixing mL and 40 µl of 1% phenolphthalein solution, 0.1N NaOH was added to maintain the pink color for more than 30 seconds as the neutralization titration end point. The lactic acid content was calculated as the average value of the 0.1N NaOH neutralization amount obtained by repeating measurement three times.

Total acidity (%) = {(V×F×A×D)/S} × 100

V: 0.1N-NaOH solution consumption (mL)

F: titer of 0.1N-NaOH solution

A: The amount of organic acid equivalent to 1 mL of 0.1N-NaOH solution (g)

(lactic acid: 0.009)

D: dilution factor

S: Sample collection amount (mL)

C) sensory evaluation

For the sensory evaluation, 11 students from the Department of Food Science and Technology at Chonbuk National University sampled the culture solution of lactic acid bacteria cultured with 5 types of lactic acid bacteria in Sikhye. The overall quality preference was expressed on a scale of 1 (very weak) to 5 (very strong), and sensory evaluation was conducted on flavor, sweetness, sourness, and overall acceptability.

D) Functional evaluation

Functional evaluation was performed on the culture medium of SRCM204578 ( Lactobacillus plantarum ), a lactic acid bacteria selected as excellent for cultivating sikhye.

(1) Antidiabetic activity (α-glucosidase inhibitory activity)

To measure α-glucosidase inhibitory activity, α-glucosidase (sigma, G3651-50UN) was dissolved in 0.1M PIPES buffer (pH 6.8, sigma, P6757-100G) to prepare an enzyme solution (0.5 unit/mL). Then, 5 mM ρ-nitro-phenyl-α-glucopyranoside (ρ-NPG, sigma, N1377-5G) was also dissolved in the same buffer to obtain a substrate solution. 200 µl of the substrate solution was dispensed into a 1.5 mL microtube, and 100 µl of the sample solution was added and mixed. A buffer solution as a control and acarbose (0.1 µg/mL) solution as a positive control were added in the same manner, and then 200 µl of enzyme solution After adding and mixing, it was reacted in a constant temperature water bath at 37°C for 30 minutes. To stop the reaction, 0.5 mL of 0.25M sodium carbonate was added and mixed, and the absorbance was measured at 405 nm to evaluate the inhibitory activity.

AGI activity (%) = {1-(Abs. _Sample -Abs. _blank /Abs. _NC -Abs. _blank )} × 100

Abs. _NC ; Absorbance when reacted by adding 100 µl of buffer instead of the sample

Abs. _blank ; Absorbance when reacted by adding 300 µl of buffer instead of sample and enzyme

Abs. _Sample ; Absorbance when the sample or acarbose is diluted with PIPES buffer to a certain concentration and then reacted by adding 100 µl

(2) Anti-obesity (Pancreatic lipase inhibitory activity)

To measure the pancreatic lipase inhibitory activity, pancreatic lipase (sigma, 100UN) was dissolved in 0.01M MOPS buffer (pH 6.8, 10 mM MOPS, 1 mM EDTA) at a concentration of 1 mg/mL and used as an enzyme solution. 100 μl of 10 mM p-NPB substrate solution, 0.1 M Tris-HCl buffer (pH 7.0, 100 mM Tris-HCl, 5 mM CaCl ₂ 2H ₂ O) was dispensed into each well of a 96 well plate, and then sample solution 100 Μl was added and mixed. After 50 µl of the enzyme solution was added and reacted for 30 minutes at 37°C, absorbance was measured at 405 nm, and the amount of p-nitrophenol produced by the enzyme reaction was compared with the control to measure pancreatic lipase inhibitory activity. The blank test was an experimental group to which no enzyme was added, and the control was measured by the same method using H ₂ O instead of the sample, and the lipase inhibitory activity was evaluated using the following calculation formula.

(3) Anti-inflammatory activity through cell testing

Raw 264.7 cells, which are mouse macrophages, were cultured using DMEM medium supplemented with 10% FBS and 1% antibiotics (penicillin/streptomycin), and subcultured in a 70-80% confluent state to be used in the experiment.

(A) Evaluation of the survival rate of Raw 264.7 macrophage line

The cell viability of the sample of Raw 264.7 cells was examined for toxicity using the cell counting kit-8, and the concentration of the sample to be used for anti-inflammatory evaluation was determined through this. Raw 264.7 cells in culture were seeded in a 96-well plate at 5×10 ⁴ cells/mL, cultured in a 37°C, 5% CO ₂ incubator for 24 hours, and then the samples were diluted to a certain concentration and treated. After incubating for 48 hours, all the medium was removed, and 100 µl of PBS and 10 µl of cck-8 reagent were added, and the mixture was reacted in a dark room at 37°C and 5% CO _{2 in a} constant temperature water bath for 2 hours. Each colored well was measured for absorbance at 450 nm using a microplate reader (US/Eon, BioTek Instruments, Inc., Winooski, VT, USA), and cell viability was confirmed using the following equation.

Cell viability (%) = (sample absorbance/control absorbance) × 100

(B) Comparison of NO generation amount

The amount of NO produced from Raw 264.7 cells was measured in the form of NO ^{2 -} using the Griess reagent. Raw 264.7 cells in culture were seeded in a 96-well plate at 5×10 ⁵ cells/mL, cultured in a 37°C, 5% CO ₂ constant temperature water bath for 24 hours, and then treated with a dilution factor that maintained at least 80% cell viability. The experimental group to which LPS (1 μg/mL) was added and the non-added group were divided and cultured for up to 24 hours. After incubation, 100 µl of the culture supernatant was taken, mixed with 100 µl of Griess reagent, and reacted for 10 minutes at room temperature. After the reaction, the absorbance was measured at 540 nm using a microplate reader, and the amount of NO production was measured with uM nitrite using sodium nitrite (NaNO ₂ ) as a standard to compare anti-inflammatory activity.

Experimental example 2. Preparation and Quality Characteristics of Sikhye Lactobacillus Tteokbokki Rice Cake

1. Materials and methods

end. Experimental material

The ingredients used in this experiment were rice produced at Sunpoong Eco-Friendly Farming Association Corporation in Sunchang-gun, Jeollabuk-do, flower salt purchased at a local mart, and malt purchased at Hamyang Nonghyup, Hamyang-gun, Gyeongsangnam-do. As the lactic acid bacteria, SRCM204578 ( Lactobacillus plantarum ), which was selected as excellent for culturing Sikhye lactic acid bacteria, was used.

I. Manufacture of Tteokbokki Rice Cake and Sikhye Lactobacillus Tteokbokki Rice Cake

1) tteokbokki rice cake manufacturing

Tteokbokki rice cake was washed three times with 8 kg of rice, added 16 L of purified water, soaked for 4 hours, dehydrated for 30 minutes, and then milled twice using a roll mill. 64 g of salt was added to the first milled rice flour, and 2 L of purified water was added to the second milled rice flour. The mixed rice flour mixed with salt and purified water is put in a steamer, covered with a cotton cloth, and steamed (0.3 pa, 20 minutes), and then an extrusion molding machine equipped with a 17 mm diameter die (all-in-one 2-stage, Yooseong Food Machine, Daegu, Korea) and molded twice. The extruded tteokbokki rice cake was immersed in purified water for 30 seconds, removed, cut into 30 cm lengths, dried for 12 hours, and used as an analysis sample.

2) Sikhye Lactobacillus Tteokbokki Rice Cake Manufacturing

A) Manufacture of Sikhye (Lab-scale 50 L)

Sikhye was washed three times with 8 kg of rice, soaked for 4 hours with 16 L of purified water, dehydrated for 30 minutes, and then milled twice using a roll mill. The milled rice was put in a steamer, covered with cotton cloth, and steamed (0.3 pa, 20 minutes). Malt extract was used after adding 25 L of purified water to 4.5 kg of malt, leaching for 2 hours, and using a juicer. Sikhye was prepared by adding steamed rice, 25 L of malt extract, and 25 L of purified water, followed by saccharification (60°C) for 5 hours, followed by heating at 100°C for 5 minutes. The prepared sikhye was centrifuged (3,000 rpm, 15 minutes, 4°C), the supernatant was collected, filtered under reduced pressure, and stored at -20°C frozen.

B) Manufacture of lactic acid bacteria culture solution

Preculture was inoculated with selected lactic acid bacteria SRCM204578 ( Lactobacillus plantarum ) 1 platinum in 100 mL of sterilized sikhye and cultured with shaking (37°C, 120 rpm, 24 hours). For the main culture, 10 mL of the pre-culture solution (Abs.600 nm, OD 1) diluted with sterilized sikhye was inoculated into 1 L of sterilized sikhye and shaken for 0 to 48 hours (37℃, 120 rpm). A lactic acid bacteria culture solution was prepared.

C) Manufacturing of Sikhye Lactobacillus Tteokbokki Rice Cake

(1) Addition of Sikhye lactic acid bacteria culture medium before increase

(A) Sikhye lactic acid bacteria culture medium is used instead of water for water immersion:

In the process of making tteokbokki rice cakes in B-1), all the processes were the same, but the Sikhye lactic acid bacteria Tteokbokki rice cake was prepared by using 4 hours soaking as a culture medium for Sikhye lactic acid bacteria instead of purified water.

(B) Instead of water, use the culture medium of Sikhye lactic acid bacteria:

In the process of making tteokbokki tteok in b-1), all the processes were the same, but instead of 2L of purified water, the second milled rice flour was used as a culture solution of Sikhye lactic acid bacteria (1~2L) to prepare Sikhye lactic acid bacteria tteokbokki rice cake.

(C) Secondary milled rice flour using the cells of Sikhye lactic acid bacteria culture medium:

In the process of making tteokbokki tteok in B-1), all the processes are the same, but centrifugation (10,000 rpm, 15 minutes, 4) of Sikhye lactic acid bacteria culture solution (1 L 10 log CFU/L) in the second milled rice flour added with 2 L of purified water. ℃) by adding the obtained cells (pellet) to prepare Sikhye lactic acid bacteria Tteokbokki rice cake.

(2) Addition of Sikhye lactic acid bacteria culture solution after increase

(A) Instead of water, use a culture medium of Sikhye lactobacillus:

In the tteokbokki rice cake manufacturing process of b-1), all the processes were the same, but the extruded tteokbokki rice cake was immersed in 2 L of Sikhye lactic acid bacteria culture medium instead of purified water to prepare Sikhye lactic acid bacteria Tteokbokki rice cake.

(B) Using the cells of the culture medium of Sikhye lactic acid bacteria in the increased rice flour:

All processes are the same in B-1)'s tteokbokki rice cake manufacturing process, but the increased mixed rice flour is left to cool for 10 minutes and the Sikhye lactic acid bacteria culture (1 L, 10 log CFU/L) is centrifuged (10,000 rpm, 15 minutes, 4℃) The obtained cells (pellet) was added to prepare Sikhye lactic acid bacteria Tteokbokki rice cake.

(3) Packaging of Sikhye Lactobacillus Tteokbokki Rice Cake

Among the quality characteristics, an experiment was conducted to determine the quality characteristics according to the presence or absence of packaging during the distribution process for moisture content, color, and viable cell count.

3) Quality characteristics

A) Weight, saltiness evaluation and moisture content

The weight of rice (4 kg) according to the soaking time was determined by measuring the change in weight of rice with an electronic scale after soaking the rice for 0 to 8 hours and then dehydrating for 30 minutes. The saltiness evaluation was made by varying the amount of salt added (0.7~1.0%) of Tteokbokki rice cakes, and then the saltiness was judged while eating. The moisture content was measured by the constant temperature drying method at 105°C by taking 1 g of a sample according to the AOAC method (AOAC 1990).

B) chromaticity

The chromaticity of Tteokbokki rice cake was measured three times repeatedly using a color difference meter (Chroma meter CR 400, KONICA MINOLTA, Japan) for L (brightness), a (redness), and b (yellowness), at this time Y=85.6, The chromaticity was measured by calibrating with a standard white plate having values of x=0.3195 and y=0.3369.

C) Physicochemical properties (sugar content, pH, total acidity)

Sugar content (°Brix) was measured with a sugar content meter (PAL-1, Atago Co. Ltd., Tokyo, Japan), pH was measured using a pH meter (SevenMulti, Mettler Toledo GmBH, Germany), and the total acidity was sample 1 After adding 2-3 drops of 1% phenolphthalein solution as an indicator to mL, 0.1N NaOH solution was added until it turned pink. And the total acidity was calculated using the following equation.

Total acidity (%) = {(V×F×A×D)/S} × 100

V: 0.1N-NaOH solution consumption (mL)

F: titer of 0.1N-NaOH solution

A: The amount of organic acid equivalent to 1 mL of 0.1N-NaOH solution (g)

(lactic acid: 0.009)

D: dilution factor

S: Sample collection amount (mL)

D) Number of live bacteria of lactic acid bacteria

(1) MRS medium added with BPB (bromo phenol blue)

Sikhye Lactobacillus Tteokbokki To measure the number of lactic acid bacteria in the rice cake, 5 g of a sample was cut into 2 mm pieces using sterilized scissors, and then put into a filter bag with 45 mL of sterile water and homogenized with a bagmixer for 10 minutes. Each dilution factor was determined through a preliminary experiment, and after dilution, 100 µl was plated on MRS solid medium to which BPB (bromo phenol blue) was added, and cultured in an incubator at 37° C. for 24 hours. The number of colonies was counted between 30-300 and expressed as CFU/kg or CFU/mL depending on the situation.

(2) Survival rate (%)

The result obtained through the measurement of the number of lactic acid bacteria viable was calculated as a log CFU value.

E) texture

The texture of tteokbokki rice cake was measured by the TPA (texture profile analysis) method using a texture analyzer, and the texture measurement conditions are as shown in Table 1, and the rice cake was used in the same size (1.7×1.7 cm ² ) to measure the texture. The texture analysis items were hardness, adhesiveness, springiness, cohesiveness, and chewiness.

Texture analysis conditions Measurement conditions Pre-test speed 2.00 mm/sec Test speed 1.00 mm/sec Post-test speed 1.00 mm/sec Load call 5 kg Strain 50% Plunger type 35 mm/cylinder Sample size 1.7 x 1.7 cm ²

(1) Texture of Tteokbokki rice cake according to drying time

The texture of tteokbokki rice cake according to the drying time was compared and analyzed for 0 hours (control) and 12 hours dried.

(2) Texture after cooking of Tteokbokki rice cake according to drying time

After cooking the Tteokbokki Tteok according to the drying time, 100 g of Tteokbokki Tteok (diameter 1.7, length 5 cm) 100 g of Tteokbokki Tteok (diameter 1.7, length 5 cm) was boiled for 3 minutes in boiling water, and then left to cool for 1 hour.

(3) Texture of Sikhye Lactobacillus Tteokbokki Rice Cake According to Culture Time

The texture of Sikhye Lactobacillus Tteokbokki rice cake according to the culture time was compared and analyzed for 0-48 hours culture (37°C).

Example 1. Lactobacillus from rice makgeolli ( Lactobacillus ) detach

1) Lactobacillus spp detach

Among them, 10 types of lactic acid bacteria to be used in this study were primarily selected by purchasing various rice makgeolli sold at local marts. These results are summarized in Table 2.

Lactobacillus isolated from makgeolli samples Strain name Lactobaillus spp. Separation SRCM204578 Lactobacillus plantarum Yeongwol Donggang Fresh Makgeolli LM005 Lactobacillus plantarum Gondre Makgeolli LM006 Lactobacillus fermentum Gondre Makgeolli LM008 Lactobacillus paracasei Jajangsu pumpkin raw rice wine LM013 Lactobacillus plantarum Saimdang Corn Fresh Dongju LM016 Lactobacillus plantarum Odaesan Angelica Fresh Makgeolli LM019 Lactobacillus paracasei Astragalus makgeolli LM020 Lactobacillus paracasei Astragalus makgeolli LM021 Lactobacillus plantarum Yeongwol Donggang Millet Fresh Dongdongju LM025 Lactobacillus plantarum Bok Purity Sonmakgeolli

2) Lactobacillus growth and fermentation confirmation

A) Measurement of the number of viable cells, pH and total acidity of the culture medium

Table 3 shows the number of viable cells, pH, and total acidity of the culture solution according to the lactic acid strains first selected from rice makgeolli at local marts. The number of viable bacteria of 10 types of lactic acid bacteria is 7.95~9.12 log CFU/mL, the pH is 3.61~4.10, and the total acidity is in the range of 1.31~2.08. It was found that there was no major problem in fermentation of lactic acid bacteria.

Comparison of the number of viable cells, pH, and total acidity of the culture medium according to the lactic acid strain Strain name Viable bacteria count (Log CFU/mL) pH Total acidity (%) SRCM204578 8.14±0.14 3.62±0.00 2.03±0.01 LM005 7.95±0.25 3.61±0.00 1.78±0.00 LM006 8.71±0.06 4.10±0.00 1.31±0.01 LM008 8.44±0.15 3.61±0.00 1.90±0.05 LM013 8.41±0.59 3.62±0.00 2.01±0.04 LM016 8.67±0.10 3.65±0.00 2.04±0.01 LM019 9.12±0.11 3.61±0.00 2.08±0.01 LM020 8.54±0.09 3.65±0.00 1.77±0.00 LM021 8.29±0.26 3.61±0.00 2.02±0.01 LM025 8.62±0.20 3.62±0.00 2.00±0.03

I. Selection of lactic acid bacteria suitable for fermentation of rice beverages

1) Selection of suitable lactic acid bacteria from Sikhye

A) Viable cells and physicochemical properties

Lactobacillus plantarum selected from three types of lactic acid bacteria (SRCM204578, LM006, LM020) first selected from rice makgeolli at a local mart and suitable from grain beverages (morning sun) 1222) and one commercial strain ( Lactobacillus rhamnosus GG, LGG) sold by the Microbial Institute for Fermentation Industry (MIFI) as a comparative strain, and the number of viable cells, pH, and The sugar content results are shown in Table 4. At this time, pH and sugar content were measured after fermentation for 24 hours.

The number of viable bacteria was not detected in Sikhye (control) without the addition of lactic acid bacteria, the pH was 5.51, and the sugar content was 11.17 Brix. The number of viable bacteria in Sikhye culture broth according to the lactic acid strains increased from 4.50 to 7.09 log CFU/mL for fermentation 0 hours to 8.15 to 8.78 log CFU/mL for 24 hours fermentation, and LM006 was the highest among 6 types of lactic acid bacteria. On the other hand, the pH and sugar content of the sikhye culture broth measured 24 hours after fermentation were 2.26 to 3.41 and 11.20 to 12.20, respectively, and the pH decreased compared to that of sikhye, but there was no significant difference in sugar content. In particular, compared to the commercial strain Lactobacillus rhamnosus GG, other lactic acid strains did not show a significant difference, so it is judged that Sikhye could be used as a natural medium for lactic acid bacteria.

Comparison of viable cell count, pH and sugar content of Sikhye culture solution according to lactic acid strains Strain name Viable bacteria count (Log CFU/mL) pH Sugar content (°Brix) 0 hours 24 hours Control - - 5.51±0.00 11.17±0.00 SRCM204578 4.50±1.38 8.47±0.41 2.96±0.00 12.00±0.00 LM006 7.09±0.03 8.75±0.24 3.00±0.01 11.20±0.00 LM020 6.54±0.06 8.24±0.41 2.99±0.00 12.00±0.00 LGG 6.70±0.37 8.78±0.23 2.98±0.00 12.10±0.00 1222 6.20±0.25 8.15±0.13 3.41±0.00 12.20±0.00

B) sensory evaluation

Lactobacillus plantarum selected from three types of lactic acid bacteria (SRCM204578, LM006, LM020) first selected from rice makgeolli at a local mart and suitable from grain beverages (morning sun) 1222) and one commercial strain ( Lactobacillus rhamnosus GG) sold by the Microbial Institute for Fermentation Industry (MIFI) as a comparative strain, and the sensory evaluation results of Sikhye culture according to the lactic acid strains are shown in Table 5. same. SRCM204578 is Lactobacillus plantarum, a strain sold by the Fermentation Microorganism Industry Promotion Agency. It had similar flavor and sweetness to 1222, but showed good score in acidity. Unusually, Lactobacillus rhamnosus GG was moderate in sweet and sour taste, but received a low score due to its unpleasant odor (within a group). Therefore, SRCM204578 was selected as a suitable lactic acid bacteria for sikhye from among the lactic acid bacteria isolated from rice makgeolli in local marts, taking into account flavor, sweetness, and sour taste.

Sensory Evaluation of Sikhye Culture Solution by Lactobacillus Strain type Flavor sweetness Sour taste Overall preference SRCM204578 3.40±1.18 3.19±0.83 4.18±0.75 3.22±1.17 LM006 2.36±0.81 1.73±1.01 4.18±1.08 2.91±1.04 LM020 2.73±1.01 2.18±0.87 4.09±0.94 3.09±0.83 1222 3.36±0.67 2.91±1.30 2.55±0.93 2.55±1.37 LGG 1.27±0.47 2.18±0.98 3.91±1.14 3.00±1.48

C) Functional evaluation

(1) Anti-obesity (Pancreatic lipase inhibitory activity)

Table 6 shows the results of the anti-obesity activity of the culture broth fermented with SRCM204578 selected as suitable lactic acid bacteria for Sikhye. The anti-obesity activity of Sikhye Lactobacillus culture broth obtained by inoculating Sikhye with SRCM204578 for 72 hours showed the highest value from 2.82% at 0 hours of fermentation to 62.46% at 72 hours of fermentation. As a result of the double increase, it was found that the anti-obesity activity of the Sikhye lactic acid bacteria culture medium fermented with SRCM204578 increased through fermentation.

Anti-obesity Activity of Sikhye Lactobacillus Culture Solution According to Fermentation Time Fermentation time (hr) 0 24 48 72 Pancreatic lipase inhibitory activity (%) 2.82±4.22 57.23±2.79 57.73±4.38 62.46±1.77

(2) Anti-inflammatory activity through cell testing

(A) Evaluation of the survival rate of Raw 264.7 macrophage line

The lyophilisate obtained from the Sikhye Lactobacillus culture broth fermented with SRCM204578 selected as suitable for Sikhye was dissolved in 10% DMSO and diluted with DMEM medium, and the cell viability was evaluated by adding the final concentration to 0.1-2 mg/mL. The cell viability was maintained at 80% or more until the concentration of the lactic acid bacteria sikhye sample was added to 1 mg/mL, and when added above 1.25 mg/mL, the survival rate decreased to 77% or less, resulting in a significant decrease from the highest concentration of 2 mg/mL to 43%. Was seen (Fig. 1).

(B) Comparison of NO generation amount

Based on the results of the viability of the lyophilisate of Sikhye lactobacillus against Raw 264.7 cells, the concentration of the sample for anti-inflammatory activity evaluation was determined to be 0.1~1 mg/mL. In the evaluation of anti-inflammatory activity, LPS (1 µg/mL) was added to the cells inducing an inflammatory reaction and treated with a diluted solution of lactic acid bacteria sikhye at different concentrations, and the degree of increase or decrease in NO production was compared with the control. The content of NO generated by the addition of LPS was 28.62 uM, and the concentration of NO was significantly 9.93 uM up to 0.5 mg/mL up to 0.5 mg/mL, but when 1 mg/mL was treated, the content of NO was 28.62 uM. It showed a decrease (Fig. 2). Therefore, when the treatment concentration of the lactic acid bacteria Sikhye fermented product was 1 mg/mL, the cell survival rate was maintained at 80% or more, and the anti-inflammatory effect was increased more than 3 times for the sample-free group.

Example 2. Quality Characteristics of Tteokbokki Rice Cake

1) Selection of manufacturing conditions for Tteokbokki rice cake

A) Selecting the soaking time of rice

Table 7 shows the results of measuring the change in the weight of rice with an electronic scale after immersing 4 kg of rice purchased at Sunpoong Eco-Friendly Farming Association (Sunchang-gun, 2018) in 16 L of purified water for 0-8 hours and then dehydrating for 30 minutes . The weight of rice increased from 4.00 to 5.7 kg as the soaking time increased, but there was no significant difference as 4 hours of soaking increased 1.10 kg and 8 hours of soaking increased 1.07 kg compared to 0 hours. This is thought to be due to the maximum absorption of moisture up to about 25% of the weight of rice in 4 hours of soaking, so the soaking time of rice was selected as 4 hours.

Table 7 shows the results of the moisture content of rice cakes prepared by dehydrating 4 kg of rice purchased from Sunpoong Eco-Friendly Farming Association (Sunchang-gun, 2018) in 16 L of purified water for 0 to 8 hours and then dehydrating for 30 minutes. The moisture content of Tteokbokki rice cake increased to 45.11~49.01% as the soaking time increased. There was no significant difference in the increase of 3.43% in 4 hours of soaking and 3.99% in 8 hours of soaking compared to 0 hours of soaking, showing a similar tendency to the soaking time of rice.

Comparison of Rice Weight and Moisture Content of Tteokbokki Rice Cake According to Soaking Time Time(hr) 0 4 8 rice Weight(kg) 4.00±0.04 5.01±0.11 5.07±0.16 Tteokbokki Rice Cake Moisture content (%) 45.11±0.31 48.54±0.25 49.01±0.53

B) Selecting the number of extrusion molding times of Tteokbokki rice cake

Table 8 shows the texture results of tteokbokki rice cakes prepared by varying the number of extrusion molding times from 1 to 3 times. As the number of extrusions increased, the texture decreased to 330.52 to 415.39 g, adhesiveness decreased to -362.64 to -239.13, chewiness decreased to 248.06 to 312.12, but elasticity and cohesiveness did not show a significant difference. As the hardness increased from one extrusion to two extrusions, the hardness of the texture decreased from 415.36 g to 340.49 g, the adhesiveness decreased from -239.13 to -362.64, and the cohesiveness decreased from 312.12 to 262.89. Two extrusion moldings gave a more sticky feel than one extrusion molding. However, there was no significant difference as the number of extrusion molding increased from two times to three times of extrusion molding, so the number of extrusion molding was selected as two.

Comparison of texture of tteokbokki rice cake according to the number of extrusion molding Number of extrusion Texture characteristics Hardness(g) Adhesiveness Springiness Cohesiveness Chewiness One 415.39±41.33 -239.13±18.56 0.94±0.03 0.80±0.01 312.12±35.81 2 340.49±13.04 -362.64±42.59 0.92±0.02 0.83±0.01 262.89±22.66 3 330.52±30.02 -351.40±40.15 0.94±0.03 0.80±0.03 248.06±29.87

2) Quality characteristics of Tteokbokki rice cake according to drying time

The moisture content results measured after drying the prepared tteokbokki rice cake for 0-12 hours are shown in Table 9. As the drying time increased, the moisture content decreased by 7.38% in 12 hours from 48.54% of drying 0 hours to 41.16% of drying 12 hours. This was found to decrease by about 15.20% based on the moisture content of tteokbokki rice cake, 48.54%.

Moisture content comparison according to drying time after making Tteokbokki rice cake Time(hr) 0 12 moisture(%) 48.54±0.25 41.16±0.53

The chromaticity results compared after drying the prepared Tteokbokki rice cake for 0-12 hours are shown in Table 10. As for the chromaticity, the L (brightness) value appeared from 70.09 for drying 0 hours to 69.02 for 12 hours drying, showing no significant difference, and the a (redness) value and b (yellowness) value also showed similar tendency according to drying time. It was found that the process did not affect the color of tteokbokki rice cake.

Comparison of color according to drying time after making Tteokbokki rice cake Time(hr) Hunters value L a b 0 70.09±0.16 -1.71±0.02 6.65±0.09 12 69.02±0.11 -1.70±0.03 6.29±0.04

Table 11 shows the texture results compared after drying the prepared tteokbokki rice cake for 0-12 hours. As the drying time increased, the hardness increased to 340.49~1,283.65 g, the adhesiveness increased to -362.64~-231.66, the elasticity increased to 0.92~0.98, and the chewiness increased to 262.86~1,021.39, but the cohesiveness increased significantly. It is not shown, but this is believed to be because a part of the starch structure formed a crystal structure by hydrogen bonding due to the decrease in the moisture content.

Comparison of texture of tteokbokki rice cake according to drying time Time(hr) Texture properties Hardness (g) Adhesiveness Springiness Cohesiveness Chewiness 0 340.49±13.04 -362.64±42.59 0.92±0.02 0.83±0.01 262.89±22.66 12 1,283.65±116.04 -231.66±58.24 0.98±0.02 0.75±0.12 1,021.39±116.10

Table 12 shows the texture results compared by cooking the prepared Tteokbokki rice cake after drying for 0-12 hours. As the drying time increased, the texture and hardness and chewiness increased to 221.37 to 540.99 g and 184.06 to 399.52, respectively, but the adhesion and cohesiveness decreased to -170 to -106.43 and 0.77 to 0.83, respectively, which is different from the dry texture before cooking. Is shown. That is, the hardness of tteokbokki rice cake dried for 12 hours before and after cooking decreased from 1,283.65 g to 540.99 g, and the chewiness decreased from 1,021.39 to 399.52, which is considered to be part of the starch structure due to absorption of moisture during the cooking process.

Comparison of texture after cooking of Tteokbokki rice cake according to drying time Time(hr) Texture properties Hardness(g) Adhesiveness Springiness Cohesiveness Chewiness 0 221.37±31.79 -106.43±8.70 0.95±0.02 0.83±0.03 184.06±26.29 12 540.99±59.30 -170.59±28.37 0.96±0.02 0.77±0.05 399.52±34.63

Table 13 shows the texture results obtained by comparing the cooked tteokbokki rice cakes for 0 to 1 hour. As the drying time increased, the texture and hardness and chewiness increased to 600.43-1,291.76 g and 465.43-856.62, respectively, but adhesion, elasticity, and cohesiveness were not significantly different. This was similar to the result of the texture of tteokbokki rice cake according to the previous drying time, and was judged to be a change occurring due to the decrease in the moisture content of the tteokbokki rice cake during drying.

Comparison of texture after cooking of Tteokbokki rice cake according to drying time Time(hr) Texture properties Hardness(g) Adhesiveness Springiness Cohesiveness Chewiness 0 600.43±50.68 -134.61±19.95 0.99±0.01 0.76±0.03 465.43±41.61 One 1,291.76±227.82 -141.04±29.13 0.94±0.02 0.76±0.03 856.62±79.07

Example 3. Quality Characteristics of Sikhye Lactobacillus Culture Solution

1) Sikhye lactobacillus culture solution

A) Sugar content according to saccharification time of Sikhye

Table 14 shows the results of measuring the change in sugar content during the saccharification process by adding 50 L of malt produced using 8 kg of rice purchased from Sunpoong Eco-Friendly Farming Association (Sunchang-gun, 2018). As the saccharification time increased, the sugar content increased to 2.20~10.31 Brix, which was increased by 4.7 times in 6 hours of saccharification compared to 0 hours of saccharification. It was selected as the saccharification time.

Comparison of sugar content according to saccharification time of Sikhye Time(hr) 0 2 4 6 Sugar content (Brix) 2.20±0.03 4.50±0.02 9.70±0.04 10.31±0.02

B) Physicochemical properties and viable cell count of Sikhye lactobacillus culture solution

SRCM204578 selected as excellent in cultivating Sikhye lactic acid bacteria in 1 L of Sikhye among Sikhye (50 L) manufactured using 8 kg of rice, 25 L of malt extract and 25 L of purified water purchased from Sunpoong Eco-Friendly Farming Association (Sunchang-gun, 2018) ( Lactobacillus plantarum ) after inoculation of 10 mL, the physicochemical properties and viable cell count results obtained from 0 to 72 hours incubation are shown in Table 15 and FIG. 3. As the fermentation time increased, the pH and sugar content decreased to 2.82~5.46 and 9.63~9.80 Brix, respectively, but the total acidity and viable cell count decreased 0.05~0.48% and 6.33~8.31 log CFU/mL, respectively. Increased to.

Comparison of Physicochemical Characteristics and Viable Count of Sikhye Lactobacillus Culture Solution characteristic Time(hr) 0 24 48 72 pH 5.46±0.01 2.91±0.02 2.86±0.02 2.82±0.01 Sugar content (Brix) 9.80±0.00 9.67±0.06 9.63±0.06 9.63±0.06 Total acidity (%) 0.05±0.00 0.48±0.03 0.48±0.03 0.48±0.03 Viable bacteria count (Log CFU/mL) 6.33±0.08 8.30±0.05 8.43±0.03 8.31±0.09

Example 4. Quality Characteristics of Sikhye Lactobacillus Tteokbokki Rice Cake

1) Addition of Sikhye Lactobacillus culture medium before increase

In order to prepare Sikhye Lactobacillus Tteokbokki Rice Cake, lactic acid bacteria were added in three ways before increasing the production process, and the number of viable bacteria was measured as a quality characteristic. In other words, the lactic acid bacteria addition method uses Sikhye lactic acid bacteria culture solution as a substitute for the water immersion solution of rice, Sikhye lactic acid bacteria culture solution is used as a substitute for purified water used in the mixed rice powder, and the lactic acid bacteria cells obtained by centrifugation in mixed rice powder (rice powder + salt + purified water) are directly used. It was a method of addition, and their results are shown in Tables 16-18. The number of viable bacteria was not detected irrespective of the amount of lactic acid bacteria added in the three methods. This is because the lactic acid bacteria are killed during the 20-minute increase process. In addition, the number of viable bacteria was not measured during fermentation because lactic acid bacteria were not detected before steaming.

Comparison of Viable Bacteria Count of Tteokbokki Rice Cakes According to the Addition of Sikhye Lactobacillus Culture Solution When Using Sikhye Lactobacillus Culture Solution as a Substitute for Rice Soaking Solution Sikhye Lactobacillus Culture Solution 10 log CFU/L 15 log CFU/L 20 log CFU/L Viable Bacteria (Log CFU/kg) ND ¹⁾ N.D. N.D.

¹⁾ ND: not detected

Comparison of Viable Bacteria Count of Tteokbokki Rice Cakes According to the Addition of Sikhye Lactobacillus Culture Solution Used as a Substitute for Purified Water Used in Mixed Rice Flour Sikhye Lactobacillus Culture Solution (L) 10 log CFU/L 15 log CFU/L 20 log CFU/L Viable Bacteria (Log CFU/kg) ND ¹⁾ N.D. N.D.

¹⁾ ND: not detected

Comparison of the number of tteokbokki rice cake viable bacteria according to the amount of lactic acid bacteria added to mixed rice flour (rice flour + salt + purified water) Sikhye Lactobacillus Culture Solution 10 log CFU/L 15 log CFU/L 20 log CFU/L Viable Bacteria (Log CFU/kg) ND ¹⁾ N.D. N.D.

¹⁾ ND: not detected

2) Addition of Sikhye lactic acid bacteria culture solution after increase

A) Sikhye lactobacillus Tteokbokki Addition method and fermentation time suitable for making rice cake

In order to manufacture Sikhye Lactobacillus Tteokbokki Rice Cake, lactic acid bacteria were added in two ways after increase in production process, and the number of viable bacteria was measured as a quality characteristic. That is, the method of adding lactic acid bacteria is 1) immersed in the Sikhye lactic acid bacteria culture medium to the rice cake after extrusion molding, and 2) the lactic acid bacteria cells obtained from the Sikhye lactic acid bacteria culture medium were directly added before extrusion molding and fermented for 0 to 48 hours.The results are shown in Table 19. As a result of fermenting lactic acid bacteria by immersing the extruded tteokbokki rice cake in the culture medium of Sikhye lactic acid bacteria, the number of viable bacteria increased from 6.36 log CFU/kg for 0 hours to 7.56 log CFU/kg for 48 hours of fermentation. On the other hand, as a result of fermenting the lactic acid bacteria by directly adding the lactic acid bacteria obtained from the Sikhye lactic acid bacteria culture medium before extrusion molding, the number of viable bacteria increased from 6.42 log CFU/kg for fermentation to 7.84 log CFU/kg for 48 hours of fermentation, compared to the culture of Sikhye lactic acid bacteria. It was found that the number of viable cells was high when added as Sikhye lactic acid bacteria cells. Therefore, the method of adding lactic acid bacteria in Sikhye after increase was selected as lactic acid bacteria cells. In addition, it was observed that mold grows in the Sikhye Lactobacillus Tteokbokki Tteok after 24 hours of fermentation regardless of the method of adding lactic acid bacteria after increasing the production process, so the fermentation time was selected as 24 hours.

Comparison of the number of viable bacteria in tteokbokki rice cake according to the amount added when using Sikhye lactic acid bacteria culture medium and cells before and after extrusion molding Extrusion Fermentation time (hr) 0 24 48 Viable Bacteria (Log CFU/kg) Culture medium after 6.36±0.02 7.32±0.01 7.56±0.06 Cells I'm 6.42±0.01 7.48±0.03 7.84±0.03

B) Selection of suitable packaging method for distribution of Sikhye Lactobacillus Tteokbokki Rice Cake

Table 20 shows the results of the moisture content and viable cell count measured while storing the Sikhye Lactobacillus Tteokbokki Rice Cake prepared by fermenting for 0 to 48 hours after adding the lactic acid bacteria cells before extrusion and storing for 0 to 48 hours by different packaging methods. As the storage time increased, the moisture content decreased with or without sealing, but after 48 hours of storage compared to the initial storage period, the sealed product decreased slightly to about 4.19%, but the non-sealed product significantly decreased to about 25.37%. It was found that the effect on the content change was very large. As the storage time increased, the number of viable cells increased with or without sealing, but the sealed ones increased from 6.40 log CFU/kg for storage to 7.84 log CFU/kg for 48 hours for storage, and the unsealed ones for storage 0 hours 6.32 log CFU/ The number of viable bacteria increased from kg to 7.64 log CFU/kg for 48 hours of storage, and the number of viable bacteria was slightly higher in the sealed one than the unsealed one. Therefore, as a result of examining the quality characteristics of each packaging method, sealing treatment with a small decrease in moisture content and a large number of viable bacteria was selected as a suitable packaging method for distribution of Sikhye lactic acid bacteria Tteokbokki rice cake.

Comparison of viable bacteria count and moisture content by packaging method of Tteokbokki rice cake containing Sikhye lactic acid bacteria cells before extrusion molding Quality characteristics Packing method Time(hr) 0 24 48 Moisture content (%) Sealing 47.57±0.89 45.32±0.36 43.38±0.70 Not sealed 48.57±0.89 30.67±0.18 23.20±0.52 Viable cell count
(Log CFU/kg) Sealing 6.40±0.02 7.22±0.01 7.84±0.02 Not sealed 6.32±0.02 7.08±0.05 7.64±0.01

Table 21 shows the chromaticity results measured while storing the lactic acid bacteria tteokbokki rice cake prepared by fermenting for 0 to 48 hours after adding the lactic acid bacteria cells before extrusion and storing them for 0 to 48 hours by different packaging methods. Sealed Sikhye Lactobacillus Tteokbokki Tteok showed no significant difference in color from L (brightness) value of storage 0 hours 69.76 to storage 48 hours 69.55, and the values of a (redness) and b (yellowness) were also in storage time. Therefore, it showed a similar trend. Moreover, this trend was similar in the color change according to the storage period of the unsealed Sikhye Lactobacillus Tteokbokki Rice Cakes, and the sealing method and storage period did not affect the chromaticity.

Comparison of Colors by Packaging Method of Tteokbokki Rice Cake Added with Sikhye Lactobacillus Cells Before Extrusion Time(hr) Hunters value L a b Sealing 0 69.76±0.10 -1.71±0.07 6.46±0.02 24 69.26±0.19 -1.69±0.06 7.01±0.04 48 69.55±0.30 -1.69±0.01 7.12±0.08 Not sealed 0 69.76±0.10 -1.71±0.07 6.46±0.02 24 68.79±0.18 -1.68±0.05 6.88±0.06 48 68.64±0.14 -1.69±0.13 7.05±0.09

C) Quality Characteristics of Sikhye Lactobacillus Tteokbokki Rice Cake Produced by the Selected Method

(1) Comparison of Physicochemical Properties and Viable Bacteria of Sikhye Lactobacillus Tteokbokki Rice Cake Made by the Selected Method

Table 22 shows the results of the physicochemical properties and viable cell count measured while fermenting for 0 to 48 hours after making Sikhye Lactobacillus Tteokbokki Rice Cake by adding different amounts of Sikhye lactic acid bacteria added before extrusion molding. As the fermentation time of Sikhye Lactobacillus Tteokbokki Rice Cake increased, the pH decreased from 0 hours of fermentation to 5.96 hours for fermentation (10 log CFU/L) to 4.83 hours for fermentation at 48 hours, and at 20 log CFU/L, which is twice the amount of control, fermentation 0 hours 5.80 At 48 hours of fermentation, it decreased to 4.67. It was found that the pH tended to decrease regardless of the amount of Sikhye lactic acid bacteria added, but the pH was lower during the fermentation process as the added amount increased. On the other hand, as the fermentation time of Sikhye Lactobacillus Tteokbokki Rice Cake increased, the number of viable bacteria increased from 0 hours of fermentation to 6.15 log CFU/kg to 48 hours of fermentation at 7.31 log CFU/kg in control (10 log CFU/L), which is 20 log, which is twice the amount of control. CFU/L increased from 7.41 log CFU/kg at 0 hours to 9.07 log CFU/kg at 48 hours at fermentation. The number of viable cells tended to increase regardless of the amount of Sikhye lactic acid bacteria added, and the number of viable cells was higher during the fermentation process as the added amount increased, but the total acidity also showed a similar trend to the change in viable cell count as the added amount and fermentation time increased. Therefore, after 24 hours of cultivation of Sikhye lactic acid bacteria, contamination of various bacteria occurs in Tteokbokki rice cakes. Therefore, an effective method for increasing the number of viable bacteria of Sikhye Lactobacillus Tteokbokki is considered to be an increase in the amount of added Sikhye Lactobacillus.

Comparison of Physicochemical Characteristics and Viable Bacteria Count of Tteokbokki Rice Cake According to the Addition of Sikhye Lactobacillus Cells Before Extrusion Quality characteristics Time(hr) Sikhye lactobacillus cells Control
(10 log CFU/L) 15 log CFU/L 20 log CFU/L pH 0 5.96±0.01 5.85±0.01 5.80±0.02 24 4.95±0.01 4.88±0.02 4.71±0.02 48 4.83±0.01 4.81±0.01 4.67±0.01 Sugar content (Brix) 0 20.33±0.58 20.00±0.00 20.33±0.58 24 20.00±0.00 19.67±0.58 19.67±0.58 48 20.00±0.00 19.67±0.58 19.67±0.58 Total acidity (%) 0 0.45±0.00 0.45±0.00 0.45±0.00 24 0.90±0.00 0.90±0.00 0.90±0.00 48 0.90±0.00 0.90±0.00 0.90±0.00 Viable cell count
(Log CFU/kg) 0 6.15±0.04 6.88±0.05 7.41±0.03 24 6.92±0.02 7.60±0.06 8.28±0.03 48 7.31±0.02 8.24±0.03 9.07±0.03

(2) Comparison of Color and Moisture Content of Sikhye Lactobacillus Tteokbokki Rice Cake Made by the Selected Method

Table 23 shows the chromaticity results measured while fermenting for 0 to 48 hours after making Sikhye Lactobacillus Tteokbokki Rice Cake by adding different amounts of Sikhye lactic acid bacteria added before extrusion molding. As the fermentation time increased, the color of Sikhye Lactobacillus Tteokbokki rice cake decreased slightly from 70.42 for 0 hours of fermentation to 69.55 for 48 hours of fermentation in the control (10 log CFU/L). /L also slightly decreased from 69.66 for 0 hours of fermentation to 69.38 for 48 hours of fermentation. The a (redness) value showed a similar trend to the L (brightness) value. On the other hand, the b (yellowness) value increased from 6.32 for fermentation 0 hours to 7.32 for fermentation in the control (10 log CFU/L), and from 6.32 fermentation to 48 hours for fermentation at 20 log CFU/L, which is twice the amount of the control. It increased to 7.74, showing a tendency opposite to the changes in L and a values.

Comparison of color of tteokbokki rice cake according to the amount of Sikhye lactic acid bacteria added before extrusion molding Sikhye lactobacillus cells Time(hr) Hunters value L a b Control
(10 log CFU/L) 0 70.42±0.20 -1.71±0.02 6.32±0.02 24 69.26±0.16 -1.69±0.02 6.93±0.01 48 69.55±0.29 -1.73±0.01 7.34±0.03 15 log CFU/L 0 69.60±0.14 -1.71±0.01 6.33±0.02 24 69.78±0.17 -1.72±0.03 6.74±0.07 48 69.57±0.27 -1.70±0.01 7.31±0.05 20 log CFU/L 0 69.66±0.11 -1.72±0.04 6.32±0.02 24 69.85±0.16 -1.73±0.02 6.78±0.07 48 69.38±0.36 -1.69±0.02 7.74±0.07

Table 24 shows the results of the moisture content measured while fermenting for 0 to 48 hours after making Sikhye Lactobacillus Tteokbokki Rice Cake by adding different amounts of Sikhye lactic acid bacteria added before extrusion molding. As the fermentation time increased, the moisture content of Sikhye Lactobacillus Tteokbokki rice cake decreased by about 2.00% from 48.55% for fermentation 0 hours to 46.55 for 48 hours in the control (10 log CFU/L), and 20 log CFU/L, which is twice the amount of the control. Also, it decreased from 49.46% at 0 hours of fermentation to 46.21% at 48 hours of fermentation to about 3.25%. This is believed to be due to the fact that a small amount of moisture permeated to the outside through the polyethylene resin, which is the packaging paper covering the container, or equilibrated through moisture diffusion in the packaging container as the storage time increases.

Comparison of Moisture Content of Tteokbokki Rice Cake According to Addition of Sikhye Lactobacillus Cells Before Extrusion Sikhye lactobacillus cells Time(hr) 0 24 48 moisture(%) Control
(10 log CFU/L) 48.55±0.62 46.92±0.27 46.55±0.12 15 log CFU/L 48.95±0.25 46.47±0.86 46.46±0.43 20 log CFU/L 49.46±0.45 46.89±0.16 46.21±0.37

(3) Comparison of texture of Sikhye Lactobacillus Tteokbokki rice cake manufactured by the selected method

Table 25 is shown in Table 25, which was measured while fermenting for 0 to 48 hours after making Sikhye lactic acid bacteria Tteokbokki rice cake by adding different amounts of Sikhye lactic acid bacteria added before extrusion molding. As the fermentation time increased, the texture of Sikhye Lactobacillus Tteokbokki rice cake increased from 452.99 g at 0 hours of fermentation to 1,704.95 g at 48 hours of fermentation in the control (10 log CFU/L). The fermentation increased from 456.82 g at 0 hours to 1,362.40 g at 48 hours of fermentation. In addition, similar trends were observed in the elasticity (0.88~0.94 and 0.88~0.94) and chewiness (333.12~1,312.03) of control and 20 log CFU/L. On the other hand, adhesion in the control (10 log CFU/L) decreased with increasing fermentation time from 0 hours -307.83 to 48 hours fermentation -352.60, and a similar trend was observed at 20 log CFU/L. This phenomenon means that the aging of the Sikhye Lactobacillus Tteokbokki is progressing as time increases even though the moisture content decreases as it is stored in a sealed state. It would be better to keep it.

Comparison of texture of tteokbokki rice cake according to the amount of Sikhye lactic acid bacteria added before extrusion molding Sikhye lactobacillus cells time
(hr) Texture properties Hardness(g) Adhesiveness Springiness Cohesiveness Chewiness Control
(10 log CFU/L) 0 452.99±39.52 -307.83±36.32 0.88±0.03 0.79±0.03 333.12±28.30 24 776.17±30.60 -355.98±40.40 0.93±0.02 0.84±0.01 574.36±23.61 48 1,704.95±143.86 -352.60±49.09 0.94±0.01 0.83±0.01 1,312.03±107.40 15 log CFU/L 0 434.41±40.42 -322.36±28.57 0.89±0.03 0.77±0.03 318.75±34.37 24 706.57±48.85 -412.59±46.42 0.94±0.03 0.84±0.01 524.91±29.27 48 1,425.25±113.97 -409.06±59.47 0.96±0.01 0.82±0.01 1,129.50±102.79 20 log CFU/L 0 456.82±47.43 -311.84±38.87 0.88±0.02 0.81±0.02 349.09±29.37 24 657.41±44.35 -459.74±45.91 0.94±0.02 0.85±0.01 500.40±38.99 48 1,362.40±136.17 -481.20±27.78 0.94±0.01 0.83±0.01 1,055.24±101.56

(4) Comparison of Lactobacillus Survival Rate of Sikhye Lactobacillus Tteokbokki Rice Cake Made by the Selected Method

Table 26 shows the results of the number of Sikhye lactic acid bacteria Tteokbokki rice cakes compared to the added amount of Sikhye lactic acid bacteria cells measured at 0 hours of fermentation by adding different amounts of Sikhye lactic acid bacteria added before extrusion molding. As the amount of Sikhye lactic acid bacteria added, the survival rate increased by about 9.4% as the control (10 log CFU/L) was 59.47% and 20 log CFU/L was 68.91%. appear. Therefore, in order to increase the number of lactic acid bacteria in Sikhye Lactobacillus Tteokbokki Rice Cake, the method of increasing the initial Sikhye Lactobacillus cells is considered to be effective.

Comparison of Lactobacillus Survival Rate of Tteokbokki Rice Cake According to Addition of Sikhye Lactobacillus Cells Before Extrusion Control(10 log CFU/L) 15 log CFU/L 20 log CFU/L Survival rate (%) 59.47±0.09 64.91±0.05 68.91±0.05

Table 27 shows the results of the number of viable bacteria of the Sikhye Lactobacillus Tteokbokki Tteok compared to the added amount of Sikhye Lactobacillus Tteokbokki Tteok measured by cooking for about 1 to 3 minutes. As the cooking time increased, the survival rate decreased at 41.16% for control (10 log CFU/L) and 58.11% for 20 log CFU/L at 1 minute of cooking, and control (10 log CFU) at 3 minutes of cooking /L) was not detected, but 20 log CFU/L was 30.28%, so an increase in the added amount increased the survival rate.

Comparison of survival rate after cooking of Tteokbokki rice cake according to the amount of Sikhye lactic acid bacteria added before extrusion molding Time(min) Control(10 log CFU/L) 15 log CFU/L 20 log CFU/L Survival rate (%) One 41.16±0.07 48.16±0.13 58.11±0.11 2 30.95±0.23 39.95±0.19 45.31±0.37 3 ND ¹⁾ N.D. 30.28±0.11

¹⁾ ND: not detected

Korea Microorganism Conservation Center (overseas) KCCM12524P 20190508

Claims (7)

(1) taking out the rice after soaking it and increasing the pulverized rice flour;
(2) adding malt extract and water to the steamed rice in step (1), saccharifying, heating, and filtering to prepare sikhye;
(3) step of inoculating the Sikhye prepared in step (2) with Lactobacillus plantarum strain and centrifuging the fermented Sikhye lactic acid bacteria fermentation broth to prepare Sikhye fermented lactic acid bacteria;
(4) adding salt and water to the pulverized rice powder after taking out the rice after soaking it, and then increasing the rice;
(5) fermenting after adding the fermented Sikhye fermented lactic acid cells prepared in step (3) to the steamed product increased in step (4); And
(6) A method for producing Sikhye lactic acid bacteria rice cake, characterized in that it comprises the step of cooling and drying the rice cake by extrusion molding the fermented steamed rice in step (5). The method of claim 1, wherein the Lactobacillus plantarum strain is Lactobacillus plantarum SRCM204578 strain (accession number: KCCM12524P). The method of claim 2,
(1) taking out the rice after soaking it and increasing the pulverized rice flour;
(2) adding malt extract and water to the steamed rice in step (1), saccharifying at 55 to 65°C for 5 to 7 hours, heating, and filtering to prepare sikhye;
(3) After inoculating the Sikhye prepared in step (2) with Lactobacillus plantarum SRCM204578 strain (Accession No.: KCCM12524P), fermented Sikhye Lactobacillus fermented liquid at 34-40° C. for 20-28 hours Centrifuging to prepare a Sikhye fermented lactic acid bacteria;
(4) step of soaking the rice for 3 to 5 hours, taking it out, adding salt and water to the crushed rice flour, and then steaming it;
(5) After adding the fermented lactic acid bacteria of the sikhye prepared in step (3) to the increase in step (4) at a concentration of 18 to 22 log CFU/L, fermentation at 34 to 40°C for 20 to 28 hours Letting go; And
(6) A method for producing Sikhye Lactobacillus rice cake, characterized in that it comprises the step of cooling and drying the rice cake by extrusion molding the fermented steamed rice in step (5) twice. The method of claim 3,
(1) step of soaking 1.2 to 1.4 kg of rice for 3 to 5 hours, then taking out and increasing the crushed rice flour for 15 to 25 minutes;
(2) After adding 4.5 to 5.5 L of malt extract and 4.5 to 5.5 L of water to the steamed rice in step (1), saccharification at 55 to 65°C for 5 to 7 hours, and 4 to 6 minutes at 90 to 110°C Heating during and then filtering to prepare sikhye;
(3) After inoculating the Sikhye prepared in step (2) with Lactobacillus plantarum SRCM204578 strain (Accession No.: KCCM12524P), fermented Sikhye Lactobacillus fermented liquid at 34-40° C. for 20-28 hours Centrifuging to prepare a Sikhye fermented lactic acid bacteria;
(4) After soaking 7 to 9 kg of rice for 3 to 5 hours, taking out and adding 60 to 70 g of salt and 1.8 to 2.2 L of water to the ground rice flour, and then increasing the steam for 15 to 25 minutes;
(5) After adding the fermented lactic acid bacteria of the sikhye prepared in step (3) to the steamed product of step (4) at a concentration of 18 to 22 log CFU/L, fermentation at 34 to 40°C for 20 to 24 hours Letting go; And
(6) Sikhye lactobacillus, characterized in that it comprises the step of producing rice cake by extrusion molding the fermented steamed product of step (5) twice, cooling, and drying for 10 to 14 hours at 30 to 40°C. Method of making rice cake. Sikhye lactobacillus rice cake prepared by the method of any one of claims 1 to 4. The lactic acid bacteria rice cake of claim 5, wherein the rice cake is a rice cake, mountain disease, hwanbyeong, eoreumsopyeon, thimble rice cake, jeolpyeon, gaepi rice cake, danji, rainbow rice cake, songpyeon, siru rice cake, baekseolgi, honey rice cake or manggae rice cake. Processed food made from the Sikhye lactic acid bacteria rice cake of Clause 5.

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