KR20230114101A - Rice nuruk yogurt and process for preparing the same - Google Patents

Abstract

The present invention relates to rice yeast yogurt and a method for producing the same, and more particularly, to produce yogurt using rice yeast prepared using rice yeast, rice yeast, and rice yeast prepared using glutinous rice, thereby providing rich nutritional ingredients and taste It relates to rice yeast yogurt and a method for producing the same, which can not only exhibit a long aging and storage period. The rice yeast yogurt according to the present invention is prepared using rice yeast and glutinous rice porridge prepared using starters, so that it not only has rich nutritional ingredients, texture and taste, but also can secure a long aging and storage period, thereby contributing to consumer preference can

Description

Rice nuruk yogurt and its manufacturing method {Rice nuruk yogurt and process for preparing the same}

The present invention relates to rice yeast yogurt and a method for producing the same, and more particularly, to produce yogurt using rice yeast prepared using rice yeast, rice yeast, and rice yeast prepared using glutinous rice, thereby providing rich nutritional ingredients and taste It relates to rice yeast yogurt and a method for producing the same, which can not only exhibit a long aging and storage period.

Yogurt is a type of fermented milk, which is a culture of a coagulated lake formed by inoculating and fermenting lactic acid bacteria in milk, and has a relatively acidic and refreshing flavor. Whole milk or skim milk is used as a raw material, and skim milk powder, sweetened condensed milk, agar, etc. are added for flavor and appearance, or sugar, honey, etc. are added as sweeteners, homogenized, and heat sterilized (95 ℃, 5 minutes) before use. The lactic acid bacteria used in yogurt manufacturing are Lactobacillus bulgaricus , Streptococcus thermophilus , and Lacidophillus . Mix appropriately and use. Intake of lactic acid bacteria fermented milk shows the function of digestion enhancement and intestinal effect.

In yogurt, texture is a very important quality variable in fermented milk, and it is very important to give texture in the mouth, soft feeling wrapped around the mouth, taste, and appropriate level of viscosity.

In addition, high viscosity of fermented milk products can be obtained by using cultures of lactic acid bacteria that produce exopolysaccharides, and at the same time, viscosity density is also very important.

Recently, scientific research is being conducted on the health promotion effect of lactic acid bacteria supplied by yogurt rather than the nutritional value of yogurt and the effect of promoting digestion and absorption. In the intestines of infants, intestinal microorganisms centered on bifidobacteria, a type of lactic acid bacteria, form a flora, which maintains intestinal health by suppressing the establishment and proliferation of harmful microorganisms. In addition, it is said that there are antibacterial, anticancer, and immune-enhancing effects obtained by lowering the pH of the intestinal contents due to lactic acid produced as lactic acid bacteria grow, producing antibiotics and neutralizing toxins.

Yogurt is a dairy product with improved nutrition and digestibility of milk. Demand for it is steadily increasing worldwide due to its unique flavor and various physiological functions. In Korea, the supply of fermented milk and lactic acid bacteria is gradually expanding, providing dietary fiber, oligosaccharides, vitamins and minerals. The fermented milk market is becoming more lively by developing products that not only reinforce functional food ingredients by strengthening them, but also emphasize health aspects such as constipation, stomach and liver function improvement.

As a technology related to yogurt, Korean Publication No. 10-1999-0047128 (July 5, 1999) includes a process for preparing goji berry extract; Yogurt medium preparation and sterilization process; and yogurt produced by a yogurt culture and homogenization process.

In addition, Korea Registration No. 10-1328362 (November 05, 2013) uses makgeolli rich in physiologically active substances such as various lactic acid bacteria, yeast, vitamin B group, essential amino acids and glutathione as raw materials, A method of providing yogurt is disclosed.

In Korean Publication No. 10-2019-0052193 (May 16, 2019), barley rice to be fermented is prepared, washed, and then soaked in water to wash and soak the barley called barley rice (S100); A mixing step of barley rice and fermenting bacteria (S200) in which water is removed from the soaked and soaked barley rice and then mixed with fermenting bacteria; A step of culturing barley rice and fermenting bacteria (S300) in which the barley mixed with the fermenting bacteria is placed in an airtight container and yeast is grown to produce fermented barley yeast; Non-glutinous rice and glutinous rice are prepared, washed, mixed at a constant weight ratio, and soaked in water to soak non-glutinous rice and glutinous rice mixture soaking step (S400); Non-glutinous rice and glutinous rice porridge manufacturing step (S500) of mixing water with the mixed and called non-glutinous rice and glutinous rice and then heating to prepare porridge; A porridge cooling step (S600) of cooling the porridge prepared using the nonglutinous rice and glutinous rice to adjust the content of moisture contained in the porridge; Porridge fermentation aging step (S700) of mixing the barley yeast and porridge at a constant weight ratio and then maturing; And a method for producing a functional fermented beverage including a processing step (S800) of processing and commercializing the fermentation-aged porridge is disclosed.

Korean Registration No. 10-1846277 (April 2, 2018) discloses a natural healthy sweet potato yogurt that can preserve the natural color of sweet potato and does not add additives such as flavoring or coloring, and a manufacturing method thereof.

In Korean Publication No. 10-2020-0066985 (June 11, 2020), 1) mixing milk, black tea leaf powder and sugar, sterilizing, and then cooling to remove sediment; 2) preparing a milk tea composition by filtering the mixture; 3) mixing the composition with rosemary extract and inoculating lactic acid bacteria; and 4) fermenting the milk tea composition into yogurt by culturing the lactic acid bacteria.

As the standard of living improves along with the development of technology, various products are being developed one after another, and in addition to these functions, products that combine taste, nutrition, and palatability can be welcomed by consumers.

Korean Publication No. 10-1999-0047128 (July 05, 1999) Korean Publication No. 10-2009-0048903 (May 15, 2009) Korean Publication No. 10-2020-0066985 (June 11, 2020) Korea Registration No. 10-1328362 (November 05, 2013) Korean Registration No. 10-1846277 (April 2, 2018)

As a result of intensive research to develop yogurt with more doubled nutrition and palatability, the inventors of the present invention, as described later, rice yeast prepared using rice yeast and glutinous rice porridge have rich nutrients, texture and taste. It was discovered that a long aging and storage period can be secured as well as having, and the present invention has been completed.

Therefore, the object of the present invention, in one aspect

It is to provide rice yeast yogurt and a method for producing the same, which can not only have rich nutritional ingredients, texture and taste, but also ensure a long aging and storage period by using rice yeast and glutinous rice porridge prepared using the spawn.

The object of the present invention as described above, in one aspect

a) soaking glutinous rice at room temperature for 4-5 hours;

b) a steaming step of taking out 2Kg of glutinous rice, putting it in a steamer, adding 3 to 4 liters of water, and then steaming it at 100 ° C for around 40 minutes to make rice porridge;

c) cooling the rice porridge, mixing it with rice yeast in a volume ratio of 2:1, and then keeping it warm for around 8 hours;

d) opening the lid of the rice box, covering it with a cotton cloth, and fermenting it for about 8 hours to prepare rice yeast yogurt;

e) refrigerating the prepared rice yeast yogurt;

f) packaging the prepared rice yeast yogurt in a certain unit; and

It can be achieved by a method for producing rice yeast yogurt, characterized in that it comprises; g) sterilizing the packaged rice yeast yogurt.

The rice yeast yogurt according to the present invention is prepared using rice yeast and glutinous rice porridge prepared using starters, so that it not only has rich nutritional ingredients, texture and taste, but also can secure a long aging and storage period, thereby contributing to consumer preference can

1 is a manufacturing process diagram of rice yeast yogurt according to the present invention,
2 is a manufacturing process diagram of rice yeast according to the present invention.

The present invention, in one aspect,

a) soaking glutinous rice at room temperature for 4-5 hours;

b) a steaming step of taking out 2Kg of glutinous rice, putting it in a steamer, adding 3 to 4 liters of water, and then steaming it at 100 ° C for around 40 minutes to make rice porridge;

c) cooling the rice porridge, mixing it with rice yeast in a volume ratio of 2:1, and then keeping it warm for around 8 hours;

d) opening the lid of the rice box, covering it with a cotton cloth, and fermenting it for about 8 hours to prepare rice yeast yogurt;

e) refrigerating the prepared rice yeast yogurt;

f) packaging the prepared rice yeast yogurt in a certain unit; and

g) sterilizing the packaged rice yeast yogurt; provides a method for producing rice yeast yogurt, characterized in that it comprises.

The present invention, in a further aspect,

The rice yeast is

a1) soaking the washed rice in water for around 4 hours;

a2) scooping out the rice to remove water;

a3) a steaming step of putting rice in a steamer and steaming it over high heat and then steaming it over low heat;

a4) a cooling step of cooling the steamed rice to 35° C. or less;

a5) blending 10 g of nuruk based on 2 kg of rice and mixing evenly;

a6) fermenting rice mixed with yeast for around 40 hours under stirring to complete rice yeast; and

It provides a method for producing rice yeast yogurt, characterized in that it is produced by; a7) freezing the finished rice yeast.

The present invention, in a further aspect,

Provides rice yeast yogurt, characterized in that produced by the above method.

Hereinafter, the rice malt yogurt of the present invention and its manufacturing method will be described in more detail according to preferred embodiments. However, the following examples are only for exemplifying the present invention, and the scope of the present invention is not limited or limited by the following examples. Therefore, those skilled in the art to which the present invention belongs can make various changes and modifications to the present invention without departing from the spirit of the present invention, and it is obvious that this also falls within the scope of the present invention. .

In addition, terms used in the present invention are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

As shown in FIG. 1, the method for producing rice yeast yogurt according to the present invention largely includes a soaking step, a steaming step, a yeast inoculation step, a warming step, a fermentation step, a storage step, a sterilization step, and a packaging step. Hereinafter, the individual steps will be described in detail.

a) immersion step

Add an appropriate amount of water to glutinous rice and soak it at room temperature for 4 to 5 hours.

b) Steaming stage

After filtering the water from the glutinous rice, put it in a steamer, add 3 to 4 liters of water for 2Kg of glutinous rice, and steam it for about 40 minutes at a temperature of 90 ℃ ~ 110 ℃ to make rice porridge.

c) Yeast inoculation and warming step

After cooling down the rice porridge, it is mixed with rice nuruk as described later in a volume ratio of 2:1, and then kept warm for around 8 hours at a temperature of 28 to 32 ° C.

d) fermentation step

Open the lid of the rice container, cover it with a cotton cloth, and ferment it at 63~67℃ for around 8 hours to prepare rice yeast yogurt.

e) cold storage step

The prepared rice malt yogurt is stored in a refrigerator (4~6℃) until use.

f) packaging step

The rice yeast yogurt prepared in the above step is packed by filling in packaging containers according to specifications.

g) sterilization step

If the packaged naengmyeon product is to be stored for a long period of time as needed, a sterilization process may be performed to ensure storage stability of the product.

Various sterilization methods may be selected and carried out according to the formulation and packaging type, but in general, it may be preferable to perform a second retort sterilization treatment after UV sterilization. It may be more preferable to carry out by slightly modifying these conditions as needed.

Then, after inspecting the properties, foreign matter, moisture, bacterial count, E. coli, etc. in accordance with the standards and specifications, only suitable products are shipped.

The rice yeast described above may be preferably prepared by the following method.

a1) immersion step

After washing the rice with clean water, wrap it in a cotton cloth and soak it in water for about 4 hours at room temperature.

a2) Drying step

Take out the rice and remove the water with a cotton cloth for about 10 minutes. At this time, the moisture of rice is quantified by measuring about 30% of rice on a scale.

a3) steaming step

Put the rice in a cotton cloth to wrap the wrap, put it in a steamer, steam it for about 30 minutes over high heat (90~110℃), and steam it for about 15~20 minutes over low heat (80~90℃).

a4) cooling step

The steamed rice is left at room temperature and cooled below 35°C.

a5) Spawn blending step

Based on 2Kg of cooled rice, mix 10g of Nuruk (Suwon Jongguk) evenly.

a6) fermentation step

The rice mixed with yeast is fermented at room temperature (30 ° C.) for about 40 hours under stirring to complete rice yeast. At this time, it is preferable to maintain the product temperature around 38 ° C.

a7) storage step

The finished rice yeast is stored frozen (-20℃) until use.

(Example)

Hereinafter, the present invention will be described in more detail based on the following examples. These examples are presented for the purpose of more easily explaining the present invention, and the present invention is not limited by these examples, and may be replaced with other equivalent examples without departing from the technical spirit of the present invention. It will be clear to those skilled in the art that the present invention pertains.

Example 1: Preparation of rice yeast

The yeast used in this example was purchased and used Suwon Jongguk (baekguk, Suwon fermented), and ordinary rice was rice milled at Geumma Rice Mill in Iksan, Jeonbuk on July 5, 2021, using Shindongjin rice produced in Gimje, Jeonbuk. As shown in Figure 2, yeast was prepared and used for preparing rice yeast yogurt. For yeast, white rice was soaked for 4 hours, then drained for 10 minutes, steamed for 30 minutes using a steamer, and steamed for 20 minutes. Nuruk bacteria were mixed and fermented for 40 hours using a temperature sensor so that the product temperature did not exceed 38 ° C at room temperature 30 ° C, and then frozen and stored for use in the experiment.

Example 2: Preparation of rice yeast yogurt

Rice yeast yogurt was manufactured by using the rice yeast prepared above as a starter, and the glutinous rice used for manufacturing rice yeast yogurt was glutinous rice produced in 2020, cultivated in Buan, Jeonbuk, and on June 27, 2021 Purchased glutinous rice milled at Geumma Rice Mill in Iksan, Jeonbuk It was prepared and the manufacturing method was prepared as shown in FIG.

Test Example 1: Physicochemical Analysis of Rice Yeast Yogurt

1) Sugar content analysis

The sugar content of rice yeast yogurt was measured and analyzed three times using a sugar meter (ATAGO, PAL-1).

As a result of analyzing the sugar content to observe the quality change during refrigeration (4 ~ 6 ℃) storage of rice yeast yogurt, the results shown in Table 1 were shown. Table 1 shows the results of sugar content analysis according to storage of rice yeast yogurt aging.

division 1day 2day 3 days 4day 5 days 6 days 7 days Sugar content
(Brix) 27.69
±0.08 29.5
±0.03 28.8
±0.09 28.7
±0.05 28.6
±0.05 28.0
±0.08 28.1
±0.00

It was analyzed that rice yeast yogurt did not affect the change in sugar content when refrigerated for one week.

2) Salinity analysis

In order to observe the quality change during refrigeration (4-6 ℃) storage of rice yeast yogurt, rice yeast yogurt salt was also analyzed, and the results are shown in Table 2. The salinity of rice yeast yogurt was measured and analyzed three times using a salinity meter (ATAGO, PAL-03S, Kimisanggung SB-1500 PRO).

division 1day 2day 3 days 4day 5 days 6 days 7 days Salinity (%)
ATAGO 26.2
±0.47 26.4
±0.05 25.5
±0.00 25.4
±0.12 25.2
±0.00 24.7
±0.00 24.9
±0.05 Salinity (%)
Kimi Sanggung 0.05
±0.00 0.03
±0.00 0.04
±0.00 0.02
±0.00 0.03
±0.00 0.03
±0.00 0.03
±0.00

As a result, it was analyzed that the salinity tended to decrease slightly when the rice yeast yogurt was refrigerated for one week. Although it showed a lot of difference from the analysis result with the analysis equipment, this is because the ATAGO product is a refractive detection method and the measurement principle is different in the equipment analysis system, and the measurement principle is different with the electrical conductivity measurement method. do.

3) pH measurement

The pH of rice yeast yogurt was measured and analyzed three times using a pH meter (OHAUS, STARTER 3000).

Table 3 shows the results of analyzing the pH of rice yeast yogurt to observe the quality change during storage of rice yeast yogurt under refrigeration (4-6 ℃).

division 1day 2day 3 days 4day 5 days 6 days 7 days pH 4.3
±0.02 4.4
±0.00 4.3
±0.01 4.3
±0.01 4.3
±0.00 4.3
±0.01 4.3
±0.00

It was analyzed that rice yeast yogurt did not affect pH change as well as sugar content when refrigerated for one week.

Overall, there was no change in the quality of rice yeast yogurt during refrigeration (4℃) for 1 week, and it was judged that it could be used as a beverage by itself during refrigeration, so the need for a study on the possibility of using it was raised. In addition, when used as a starter for beverage manufacturing, it is judged that it can be distributed in a form that can be refrigerated, so it is judged that the possibility of use will increase further if a study is conducted on how far the refrigerated storage period can be extended.

Test Example 2: Sensory Inspection Test

For sensory evaluation, 30 adults were divided into subjects regardless of gender, and a sensory test was performed using the rice yeast yogurt of Example 2 and a comparative product (commercial product). The evaluation criteria are very good (5 points), good (4 points), good (3 points), average (2 points), bad (1 point), very bad (0 points), targeting appearance, soft texture, taste and overall acceptability. points), and the results are shown in Table 4 as the average value.

evaluation items Example 2 Remarks example Exterior 4.32 3.45 soft texture 4.68 3.41 taste 4.46 3.42 overall sign 4.45 3.42

As can be seen from the results of Table 4, it was confirmed that the rice yeast yogurt product of Example 2 of the present invention had an overall superior effect compared to the comparative example in terms of texture, umami, and overall preference.

As described above, the present inventors performed physicochemical analysis after preparing rice yeast yogurt using rice yeast.

As a result of physicochemical analysis of rice yeast yogurt, the initial sugar content was 28.1 brix, the salinity ATAGO was 26.2%, and the saline was 0.05%, and the pH was 4.3. As a result of checking for 1 week of refrigeration storage, the values were similar to those at the time of manufacture, and it was measured that there was almost no change in sugar content, salinity, or pH during refrigeration storage.

It was determined that the quality was maintained as a stable starter yogurt for at least one week during refrigeration storage.

Although the present invention has been described with reference to preferred embodiments, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the present invention described in the claims below. You will understand that you can.

Claims (3)

a) soaking glutinous rice at room temperature for 4-5 hours;
b) a steaming step of taking out 2Kg of glutinous rice, putting it in a steamer, adding 3 to 4 liters of water, and then steaming it at 100 ° C for about 40 minutes to make rice porridge;
c) cooling the rice porridge, mixing it with rice yeast in a volume ratio of 2:1, and then keeping it warm for around 8 hours;
d) opening the lid of the rice box, covering it with a cotton cloth, and fermenting it for about 8 hours to prepare rice yeast yogurt;
e) refrigerating the prepared rice yeast yogurt;
f) packaging the prepared rice yeast yogurt in a certain unit; and
g) sterilizing the packaged rice yeast yogurt; manufacturing method of rice yeast yogurt, characterized in that it comprises. The method of claim 1,
The rice yeast is
a1) soaking the washed rice in water for around 4 hours;
a2) scooping out the rice to remove water;
a3) a steaming step of putting rice in a steamer and steaming it over high heat and then steaming it over low heat;
a4) a cooling step of cooling the steamed rice to 35° C. or lower;
a5) blending 10 g of nuruk based on 2 kg of rice and mixing evenly;
a6) fermenting rice mixed with yeast for around 40 hours under stirring to complete rice yeast; and
A7) A method for producing rice yeast yogurt, characterized in that it is produced by the step of freezing the finished rice yeast. Rice yeast yogurt, characterized in that produced by the method according to claim 1.