KR20230069509A - Method for producing steamed rice cake with enhanced GABA content using starter - Google Patents

Abstract

The present invention relates to a method for manufacturing steamed rice cake which includes the steps of: mixing and culturing non-glutinous rice flour with water, white chrysanthemum, yeast extract, malt extract powder, purified enzyme, lactic acid bacteria culture, and yeast culture, starter for manufacturing steamed rice cake manufactured by the method and a method for manufacturing steamed rice cake using the starter.

Description

Method for producing steamed rice cake with enhanced GABA content using starter}

The present invention comprises the steps of (1) culturing Lactobacillus brevis strains in MRS agar medium to secure lactic acid bacteria cells; (2) culturing the strain of Saccharomyces cerevisiae in YM medium to obtain yeast cells; (3) culturing the lactic acid bacteria obtained in step (1) in a medium containing glucose, yeast extract and kelp extract to prepare a lactic acid bacteria culture solution; (4) preparing a yeast culture solution by culturing the yeast cells obtained in step (2) in a medium containing sugar, yeast extract and malt extract powder; And (5) mixing and culturing nonglutinous rice flour with water, white koji, yeast extract, malt extract powder and purified enzyme, the lactic acid bacteria culture solution prepared in step (3) and the yeast culture solution prepared in step (4) It relates to a method for producing a fermented species for producing jeungpyeon, characterized in that it is produced, a fermented species for producing jeungpyeon prepared by the above method, and a method for producing jeungpyeon using the fermented species.

Jeungpyeon is the only rice cake made through a fermentation process among our rice cakes. Unlike other types of rice cakes, it has a porous structure and is highly preferred by consumers because of its unique texture. As interest in fermented foods grows around the world, foreigners' awareness of traditional foods, especially rice cakes, is also increasing. Therefore, Jeungpyeon can be spotlighted as a competitive food group in the domestic and global markets.

The exact time when Jeungpyeon began to be made in Korea is unknown, but Jeungpyeon manufactured in various ways is introduced in ancient documents such as Gyugon Sibang, Gyuhapchongseo, Kitchen Gate, and Siuijeonseo. In addition, depending on the region, it is also called Jeungbyeong, Gijutteok, Gijitteok, Sultteok, and Beonggeotteok. In Gangwon-do, it is called Gijangtteok, Gijutteok, and Jjokgijeong.

Jeungpyeon is made by adding takju to rice flour, kneading it, fermenting it, and then steaming it. Originally, wheat flour-based bread forms gluten, a wheat protein, to have fluidity and viscoelasticity during the manufacturing process. However, Jeungpyeon can have a structure similar to bread because certain substances are polymerized by changes during fermentation without gluten.

In addition, Jeungpyeon exhibits a pH of 4 to 5 by fermentation, and because it forms an environment in which various bacteria are difficult to propagate, deterioration by microorganisms is delayed and storage stability is excellent. Due to these characteristics, it does not spoil easily, so it has been popular as a rice cake in the summer since ancient times.

However, there is a problem that consumers do not like or dislike due to off-flavors such as drunkenness and fermentation in Jeungpyeon manufactured by makgeolli used in the manufacture of existing Jeungpyeon. there is.

Korean Registered Patent No. 1219374 discloses a method for manufacturing Jeungpyeon containing hemp, and Korean Patent Publication No. 2021-0068800 discloses a method for manufacturing Jeungpyeon using rice dough to which wine is added. However, the GABA content of the present invention It is different from the manufacturing method of this enhanced jeungpyeon.

The present invention was derived from the above needs, and an object of the present invention is to select strains, medium selection, fermentation conditions, etc. By optimizing and producing a fermented species for producing jeungpyeon, it is to provide a method for producing a fermented species for producing jeungpyeon that can increase the GABA content when producing jeungpyeon using the fermented species.

In order to solve the above problems, the present invention (1) culturing the Lactobacillus brevis strain in MRS agar medium to secure lactic acid bacteria cells; (2) culturing the strain of Saccharomyces cerevisiae in YM medium to obtain yeast cells; (3) culturing the lactic acid bacteria obtained in step (1) in a medium containing glucose, yeast extract and kelp extract to prepare a lactic acid bacteria culture solution; (4) preparing a yeast culture solution by culturing the yeast cells obtained in step (2) in a medium containing sugar, yeast extract and malt extract powder; And (5) mixing and culturing nonglutinous rice flour with water, white koji, yeast extract, malt extract powder and purified enzyme, the lactic acid bacteria culture solution prepared in step (3) and the yeast culture solution prepared in step (4) It provides a method for producing a fermented species for producing jeungpyeon, characterized in that it is produced by.

In addition, the present invention provides a fermented species for preparing jeungpyeon prepared by the above method.

In addition, the present invention provides a method for producing jeungpyeon, characterized in that it is produced by mixing wet nonglutinous rice flour, sugar and water with fermented species, forming, fermenting and then steaming.

When Jeungpyeon was prepared using conventional makgeolli, the fermentation period took a long time. However, when Jeungpyeon is prepared using the fermented species of the present invention, the fermentation period can be shortened, and the GABA content is increased and the preference is excellent. has the advantage of being able to manufacture

Figure 1 is a base culture medium containing 2% glucose and 6% yeast extract (Y.E), 0.5% MSG (mono-sodium glutamate) added group, 1% kelp extract (S.W.E) added group, This is the result of confirming the accumulation of GABA and glutamate in the culture medium according to the 1.5% kelp extract (S.W.E) added group and the 2% kelp extract (S.W.E) added group through TLC (thin layer chromatography).

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

(1) culturing Lactobacillus brevis strains on MRS agar medium to secure lactic acid bacteria cells;

(2) culturing the strain of Saccharomyces cerevisiae in YM medium to obtain yeast cells;

(3) culturing the lactic acid bacteria obtained in step (1) in a medium containing glucose, yeast extract and kelp extract to prepare a lactic acid bacteria culture solution;

(4) preparing a yeast culture solution by culturing the yeast cells obtained in step (2) in a medium containing sugar, yeast extract and malt extract powder; and

(5) mixing and culturing nonglutinous rice flour with water, white koji, yeast extract, malt extract powder and purified enzyme, the lactic acid bacteria culture solution prepared in step (3) and the yeast culture solution prepared in step (4) It provides a method for producing fermented species for producing jeungpyeon, characterized in that for producing.

In the method for producing fermented species for producing jeungpyeon of the present invention, step (1) is preferably performed by culturing the Lactobacillus brevis strain on MRS agar medium at 28 to 32 ° C. for 1 to 2 days to secure lactic acid bacteria cells It can be done, more preferably, Lactobacillus brevis ( Lactobacillus brevis ) strain is cultured for 1 day at 30 ° C. on an MRS agar medium to secure lactic acid bacteria cells.

In addition, in the method for producing a fermented species for producing jeungpyeon of the present invention, the step (2) is preferably a YM medium in Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Incubation of the strain at 28 to 32 ° C. for 1 to 2 days Yeast cells can be obtained by doing this, and more preferably, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) in YM medium can be cultured for one day at 30 ° C. to obtain yeast cells.

In addition, in the method for producing fermented species for producing Jeungpyeon of the present invention, the lactic acid bacteria culture solution in step (3) preferably contains 1.8 to 2.2% (v/v) of glucose, 5.5 to 6.5% (v/v) of yeast extract and kelp. A lactic acid bacteria culture solution can be prepared by culturing lactic acid bacteria cells in a medium containing 0.8 to 1.2% (v/v) of the extract at 32 to 38° C., more preferably 2% of glucose (v/v) and 6% of yeast extract ( v/v) and 1% (v/v) of kelp extract by culturing lactic acid bacteria in a medium at 35° C. to prepare a culture medium of lactic acid bacteria.

In addition, in the method for preparing fermented species for preparing jeungpyeon of the present invention, the culture in step (4) may be preferably cultured at 32 to 38 ° C, more preferably at 35 ° C.

In addition, in the method for producing fermented species for producing jeungpyeon of the present invention, step (5) is preferably 800 to 1200 g of nonglutinous rice flour, 2700 to 3300 mL of water, 180 to 220 g of white rice, 8 to 12 g of yeast extract, malt 4.5 ~ 5.5 g of extract powder, 0.4 ~ 0.6 g of purified enzyme, 27 ~ 33 g of lactic acid bacteria culture and 55 ~ 65 g of yeast culture can be mixed and cultured at 32 ~ 38 ℃ for 10 ~ 20 hours, more preferably nonglutinous rice 1000 g of powder is mixed with 3000 mL of water, 200 g of white koji, 10 g of yeast extract, 5 g of malt extract powder, 0.5 g of purified enzyme, 30 g of lactic acid bacteria culture medium, and 60 g of yeast culture medium and incubated at 35 ° C for 15 hours. .

The method for producing fermented species for producing jeungpyeon of the present invention is more specifically

(1) culturing the Lactobacillus brevis strain on MRS agar medium at 28-32 ° C. for 1-2 days to obtain lactic acid bacteria cells;

(2) YM medium Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Step of culturing the strain for 1 to 2 days at 28 ~ 32 ℃ to secure yeast cells;

(3) Lactic acid bacteria obtained in step (1) above in a medium containing 1.8-2.2% (v/v) glucose, 5.5-6.5% (v/v) yeast extract, and 0.8-1.2% (v/v) kelp extract. Preparing a lactic acid bacteria culture solution by culturing the cells at 32 ~ 38 ℃;

(4) preparing a yeast culture solution by culturing the yeast cells obtained in step (2) at 32 to 38 ° C. in a medium containing sugar, yeast extract and malt extract powder; and

(5) 800 ~ 1200 g of nonglutinous rice flour, 2700 ~ 3300 mL of water, 180 ~ 220 g of white rice, 8 ~ 12 g of yeast extract, 4.5 ~ 5.5 g of malt extract powder, and 0.4 ~ 0.6 g of purified enzyme and the above step (3) Mixing 27 to 33 g of the prepared lactic acid bacteria culture medium and 55 to 65 g of the yeast culture medium prepared in step (4) and incubating at 32 to 38 ° C. for 10 to 20 hours,

more specifically

(1) culturing the Lactobacillus brevis strain on an MRS agar medium at 30° C. for 1 day to secure lactic acid bacteria cells;

(2) Saccharomyces cerevisiae in YM medium ( Saccharomyces cerevisiae ) Step of culturing the strain for 1 day at 30 ° C. to obtain yeast cells;

(3) Cultivate the lactic acid bacteria obtained in step (1) at 35 ° C in a medium containing 2% (v / v) glucose, 6% (v / v) yeast extract and 1% (v / v) kelp extract To prepare a lactic acid bacteria culture solution;

(4) preparing a yeast culture solution by culturing the yeast cells obtained in step (2) at 35 ° C. in a medium containing sugar, yeast extract and malt extract powder; and

(5) 1000 g of nonglutinous rice flour, 3000 mL of water, 200 g of white yeast, 10 g of yeast extract, 5 g of malt extract powder, and 0.5 g of purified enzyme, 30 g of the lactic acid bacteria culture solution prepared in step (3) and step (4) It may include mixing 60 g of the prepared yeast culture solution and incubating at 35 ° C. for 15 hours.

The present invention also provides a fermented species for preparing jeungpyeon prepared by the above method.

The present invention also provides a method for producing jeungpyeon, characterized in that the fermented species is mixed with wet nonglutinous rice flour, sugar and water, molded, fermented, and then steamed.

More specifically, the method for producing Jeungpyeon of the present invention is molded after mixing 120 to 150 g of fermented species, 0.8 to 1.2 kg of wet nonglutinous rice flour, 140 to 180 g of sugar, and 140 to 170 mL of water, and then molded at 32 to 38 ° C. After fermenting for 90 to 120 minutes, it can be prepared by steaming at 90 to 110 ° C for 50 to 70 minutes. It can be prepared by molding after mixing, fermenting at 35 ° C for 90 to 120 minutes, and then steaming at 100 ° C for 55 to 60 minutes.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1: Preparation of fermented species

(1) The strains of selected lactic acid bacteria ( Lactobacillus brevis JCM1059 YDS01/ KCCM11870P) and yeast ( Saccharomyces cerevisiae YJM993 YDS02/ KCCM11871P) were mixed with 5% glycerol sterilized solution and strain culture solution at a volume ratio of 1:1 at -80 ° C. The strains were stored by subculturing the stored strains at intervals of about 1 year.

(2) The lactic acid bacteria ( Lactobacillus brevis JCM1059 YDS01) stored in step (1) was smeared on the MRS agar medium and cultured at 30 ° C for one day or more to secure a single lactic acid bacteria cell.

(3) The yeast ( Saccharomyces cerevisiae YJM993 YDS02) stored in step (1) was spread on YM (yeast malt) medium and cultured at 30 ° C for one day or more to obtain single yeast cells.

(4) A lactic acid bacteria seed culture was prepared by culturing the single lactic acid bacteria obtained in step (2) in a lactic acid bacteria medium (GY) at 35 ° C. at 180 rpm for 24 hours. As the lactic acid bacteria medium (GY), 2% glucose, 6% yeast extract, and 1% kelp extract were mixed with water and sterilized at 121° C. for 20 minutes.

(5) A yeast seed culture solution was prepared by culturing the single yeast cells obtained in step (3) in a yeast medium (SYM) at 35 ° C. at 180 rpm for 24 hours. As the yeast medium (SYM), sucrose, yeast extract, and malt extract powder were mixed with water and sterilized at 121° C. for 20 minutes.

(6) The lactic acid bacteria seed culture solution prepared in step (4) was inoculated in 900 mL of lactic acid bacteria medium (GY) at a volume of 1/1000, and cultured at 35 ° C. for 36 to 48 hours.

(7) Yeast medium (SYM) 900 mL was inoculated with the yeast seed culture solution prepared in step (4) at a volume of 1/1000, and cultured at 35 ° C for 36 to 48 hours.

(8) 3000 mL of water, 200 g of white rice, 10 g of yeast extract, 5 g of malt extract powder, and purified enzyme (gluco Amylase, glycosylation titer 15,000 sp) 0.5 g, 30 g of cultured lactic acid bacteria cultured in step (6) and 60 g of cultured yeast cultured in step (7) were mixed and stirred at 35°C for 15 hours while introducing filtered air. A fermented species was prepared by culturing.

Manufacturing Example 2. Manufacture of Jeungpyeon

(1) After soaking the white rice in water for 12 hours, draining the water for 30 minutes, adding 128% of salt based on the weight of the soaked nonglutinous rice, and then milling the roll mill twice to prepare wet nonglutinous rice flour (moisture content: 46%). .

(2) After mixing 1 kg of wet nonglutinous rice flour in step (1), 133.3 g of the fermented species of Preparation Example 1, 158.6 g of sugar and 156.5 mL of water, it was subdivided into 35 g each and molded, and 85% at 35 ° C. After fermentation for 1 hour and 30 minutes to 2 hours while maintaining high humidity, it was steamed at 100 ° C. for 55 to 60 minutes.

Example 1. Analysis of GABA and glutamate in culture medium

In this experiment, the accumulation of GABA and glutamate according to the addition of MSG (mono-sodium glutamate) or kelp extract to the lactic acid bacteria culture basal medium was confirmed through TLC. As a result, it was confirmed that the clear increase in GABA and glutamate was accumulated more rapidly when 1% or more kelp extract was added than in the non-added and 0.5% MSG (mono-sodium glutamate) added groups (FIG. 1).

Claims (5)

(1) culturing Lactobacillus brevis strains on MRS agar medium to secure lactic acid bacteria cells;
(2) culturing the strain of Saccharomyces cerevisiae in YM medium to obtain yeast cells;
(3) culturing the lactic acid bacteria obtained in step (1) in a medium containing glucose, yeast extract and kelp extract to prepare a lactic acid bacteria culture solution;
(4) preparing a yeast culture solution by culturing the yeast cells obtained in step (2) in a medium containing sugar, yeast extract and malt extract powder; and
(5) mixing and culturing nonglutinous rice flour with water, white koji, yeast extract, malt extract powder and purified enzyme, the lactic acid bacteria culture solution prepared in step (3) and the yeast culture solution prepared in step (4) A method for producing fermented species for producing jeungpyeon, characterized in that for producing. According to claim 1,
(1) culturing the Lactobacillus brevis strain on MRS agar medium at 28-32 ° C. for 1-2 days to obtain lactic acid bacteria cells;
(2) YM medium Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Step of culturing the strain for 1 to 2 days at 28 ~ 32 ℃ to secure yeast cells;
(3) Lactic acid bacteria obtained in step (1) above in a medium containing 1.8-2.2% (v/v) glucose, 5.5-6.5% (v/v) yeast extract, and 0.8-1.2% (v/v) kelp extract. Preparing a lactic acid bacteria culture solution by culturing the cells at 32 ~ 38 ℃;
(4) preparing a yeast culture solution by culturing the yeast cells obtained in step (2) at 32 to 38 ° C. in a medium containing sugar, yeast extract and malt extract powder; and
(5) 800 ~ 1200 g of nonglutinous rice flour, 2700 ~ 3300 mL of water, 180 ~ 220 g of white rice, 8 ~ 12 g of yeast extract, 4.5 ~ 5.5 g of malt extract powder, and 0.4 ~ 0.6 g of purified enzyme and the above step (3) For manufacturing jeungpyeon, characterized in that it is prepared by mixing 27 to 33 g of the prepared lactic acid bacteria culture medium and 55 to 65 g of the yeast culture medium prepared in step (4) and incubating at 32 to 38 ° C for 10 to 20 hours. Method for producing fermented species. A fermented species for preparing jeungpyeon prepared by the method of claim 1 or 2. A method for producing Jeungpyeon, characterized in that it is produced by mixing the fermented species of claim 3 with wet nonglutinous rice flour, sugar and water, forming, fermenting, and then steaming. According to claim 4, 120-150 g of fermented species, 0.8-1.2 kg of wet nonglutinous rice flour, 140-180 g of sugar and 140-170 mL of water are mixed, molded, and fermented at 32-38 ° C for 90-120 minutes After that, the manufacturing method of Jeungpyeon, characterized in that it is prepared by steaming at 90 ~ 110 ℃ for 50 ~ 70 minutes.

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