KR100527419B1 - Fermented Food Composition Comprising Saccharificated Rice - Google Patents
Fermented Food Composition Comprising Saccharificated Rice Download PDFInfo
- Publication number
- KR100527419B1 KR100527419B1 KR10-2003-0024241A KR20030024241A KR100527419B1 KR 100527419 B1 KR100527419 B1 KR 100527419B1 KR 20030024241 A KR20030024241 A KR 20030024241A KR 100527419 B1 KR100527419 B1 KR 100527419B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- fermented
- lactic acid
- fermentation
- acid bacteria
- Prior art date
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- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
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- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 1
- 235000019171 pyridoxine hydrochloride Nutrition 0.000 description 1
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- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
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- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- AWUCVROLDVIAJX-GSVOUGTGSA-N sn-glycerol 3-phosphate Chemical compound OC[C@@H](O)COP(O)(O)=O AWUCVROLDVIAJX-GSVOUGTGSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
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- 235000009518 sodium iodide Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- HELHAJAZNSDZJO-UHFFFAOYSA-L sodium tartrate Chemical compound [Na+].[Na+].[O-]C(=O)C(O)C(O)C([O-])=O HELHAJAZNSDZJO-UHFFFAOYSA-L 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- WTWSHHITWMVLBX-DKWTVANSSA-M sodium;(2s)-2-aminobutanedioate;hydron Chemical compound [Na+].[O-]C(=O)[C@@H](N)CC(O)=O WTWSHHITWMVLBX-DKWTVANSSA-M 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
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- 229960002920 sorbitol Drugs 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 1
- 235000005282 vitamin D3 Nutrition 0.000 description 1
- 239000011647 vitamin D3 Substances 0.000 description 1
- 229940021056 vitamin d3 Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Cereal-Derived Products (AREA)
- Dairy Products (AREA)
Abstract
본 발명은 쌀당화액을 주재로 하고 여기에 비피더스균, 유산균을 각각 첨가하여 발효시키거나 또는 비피더스균과 유산균의 혼합물을 첨가하여 발효시켜 제조되는 쌀발효액을 포함하는 쌀발효 식품조성물을 제공한다. 상기 구성에 의한 쌀발효제품은 관능성은 물론, 면역기능이 강화된 고부가가치의 쌀발효 식품을 제조하고, 과잉생산되고 있는 쌀의 이용도를 증진시켜 농가의 경제발전을 도모할 수 있는 고부가가치의 쌀발효식품을 제공한다.The present invention provides a rice fermented food composition comprising a rice fermentation solution prepared by fermentation by adding a bisaccharide bacteria, lactic acid bacteria, respectively, or fermentation by adding a bisaccharide or lactic acid bacteria. The rice fermentation product according to the above-mentioned composition is a high value-added food that can produce high value-added rice fermented foods with enhanced functional as well as immune function, and promote the utilization of over-produced rice to promote the economic development of farms. Provides rice fermented foods.
Description
본 발명은 쌀을 주재로 하는 발효식품에 관한 것으로, 보다 상세하게는 쌀당화액을 주재로 하고 여기에 비피더스균, 유산균을 각각 첨가하여 발효시키거나 또는 비피더스균과 유산균의 혼합물을 첨가하여 발효시켜 제조되는 쌀발효액을 포함하는 쌀발효 식품조성물에 관한 것이다.The present invention relates to a fermented food product based on rice, more specifically, the rice saccharification liquid as a predominantly added to the bifidus and lactic acid bacteria, respectively, or fermented by adding a mixture of bifidus and lactic acid bacteria It relates to a rice fermented food composition comprising a fermented rice produced.
쌀은 우리나라를 비롯하여 전세계 인구의 절반 이상이 주식으로 하고 있는 곡식이다. 우리나라의 쌀 생산은 품종개량과 영농기술의 발전에 힘입어 급격히 늘어났으나, 1인당 연간 소비량은 1979년도 135kg에서 1994년도에는 110.5kg으로, 그리고 2002년도에는 87.3kg으로 감소하였다. 이러한 쌀소비의 감소는 식품 소비패턴의 다양화에 기인하지만 아직 쌀을 이용한 다양한 제품개발의 미진함에도 큰 원인이 있다.Rice is a staple food for more than half of the world's population, including Korea. Rice production in Korea increased sharply due to varieties improvement and agricultural technology, but the annual consumption per capita decreased from 135kg in 1979 to 110.5kg in 1994 and 87.3kg in 2002. The decrease in rice consumption is due to the diversification of food consumption patterns, but there is still a big cause for the lack of development of various products using rice.
세계적으로 비피더스균 또는 유산균의 이용은 현재까지는 유가공품에 치우쳐 있는 실정이다. 특히, 비피더스균은 면역계를 자극시키는 것 외에 혈액내에 암모니아와 콜레스테롤의 양을 저하시키고, 미네랄의 흡수를 촉진시키며, 병원균과 부패균을 경쟁적으로 몰아내고, 이에 더하여 결장암에 대한 예방작용 까지도 하는 것으로 알려져 있다. The use of bifidus or lactic acid bacteria worldwide has been biased to dairy products. In particular, bifidus bacteria are known to stimulate the immune system, lower the amount of ammonia and cholesterol in the blood, promote the absorption of minerals, competitively drive pathogens and rot bacteria, and even prevent colon cancer. .
현재까지 쌀을 주재로 하는 식품으로는 국내특허공개공보 제2002-0016109에 "백미 및 현미를 별도로 가공하는 공정을 채택하여, 백미 가공시 볶음공정을 생략하고 엿류 제조공정의 온도, 시간 및 효소함량을 조절하여 열 안정성을 강화시키고, 현미 가공시 볶음공정은 실시하되 분쇄 및 엿류 제조공정을 생략함으로써, 충분한 미생물 살균을 위해 레토르트 살균을 하면서도 열에 의한 갈변을 방지하여 백미 고유의 흰 빛깔을 유지하고 영양소 파괴를 최소화 할 수 있는 풍미가 우수한 쌀음료 조성물 및 그 제조방법"이 개시된 바 있고,To date, as a food based on rice, Korean Patent Publication No. 2002-0016109 adopts the process of separately processing white rice and brown rice, omitting the roasting process in white rice processing, and the temperature, time and enzyme content of the malt manufacturing process. By strengthening the thermal stability, and during the brown rice processing, the roasting process is carried out, but the grinding and oak manufacturing process is omitted, while retort sterilization for sufficient microbial sterilization while preventing browning due to heat to maintain the unique whiteness of white rice and nutrients It has been disclosed a rice beverage composition excellent in flavor and a method for manufacturing the same that can minimize destruction,
또한 국내특허공개공보 제2000-0006601에 "볶은 현미와 백미를 효소분해 시킨 후 맑은 액을 얻어 쌀음료를 제조하는 방법에 관한 것으로, 현미와 백미의 영양성분을 최대한 살려 맛이 잘 조화되고, 미산성음료이면서도 저온살균과 PET용기에 충전이 가능한 쌀음료의 제조방법"이 개시되어 있다.In addition, Korean Patent Publication No. 2000-0006601, "Regarding a method of preparing rice beverages by enzymatically decomposing roasted brown rice and white rice, obtaining a clear liquid, harmonizing tastes well by utilizing the nutrients of brown rice and white rice as much as possible, A method of preparing a rice beverage which is an acidic beverage and which can be filled in pasteurization and a PET container is disclosed.
이와 같이 종래 쌀을 소재로 하는 식품은 주로 쌀 당화액을 얻어 여기에 보조 첨가물 등을 단순 혼합하여 제조하는 방법만을 개시하고 있을 뿐, 인체에 각종 이로운 성분을 제공하는 비피더스균 내지는 유산균에 의한 발효식품은 보고된 바 없다. As such, the conventional foods based on rice only disclose a method of obtaining rice saccharification liquid and simply mixing auxiliary additives therein, and fermented foods by bifidus or lactic acid bacteria which provide various beneficial ingredients to the human body. Has not been reported.
현재 상기 공개된 특허에서와 같은 단순 쌀당화액을 소재로 하는 음료는 새로운 관능성을 창출하여 초기에 선풍적인 인기를 끈 바 있으나, 다양한 맛을 선호하고 단조로운 맛에 쉽게 흥미를 잃어가는 수요자 층의 기호도를 반영할 수 없어 현재는 매출액이 감소하고 있는 실정이다. Currently, beverages based on simple glycosylated liquids, such as those disclosed in the above-mentioned patents, have created new sensuality and have been sensational in the early stages, but prefer various flavors and easily lose interest in monotonous tastes. Since the degree of preference cannot be reflected, sales are currently declining.
본 발명은 상기 종래 기술이 지니는 문제를 해결하기 위해 안출된 것으로, 관능성은 물론, 면역기능이 강화된 고부가가치의 쌀발효 식품을 제조하고, 과잉생산되고 있는 쌀의 이용도를 증진시켜 농가의 경제발전을 도모할 수 있는 고부가가치의 쌀발효식품을 제공함에 그 목적이 있다. The present invention has been made to solve the problems of the prior art, to produce a high value-added rice fermented food with enhanced functional as well as immune function, and to enhance the utilization of the over-produced rice economy of the farmhouse The purpose is to provide high value-added rice fermented foods that can promote development.
상기한 목적을 달성하기 위하여, 본 발명은 쌀당화액을 주재로 하고 비피더스균, 유산균을 각각 첨가하여 발효시키거나 또는 비피더스균과 유산균의 혼합물을 첨가하여 발효시켜 제조되는 쌀발효액을 포함하는 쌀발효 식품조성물을 제공한다.In order to achieve the above object, the present invention is a fermented rice containing a rice fermentation solution prepared by the fermentation by adding a bisaccharide or lactic acid bacteria, respectively, as a predominant rice saccharification liquid, or by adding a mixture of bifidus and lactic acid bacteria Provide food compositions.
본 발명은 쌀당화액을 주재로 하고 여기에 비피더스균, 유산균을 각각 첨가하여 발효시키거나 또는 비피더스균과 유산균의 혼합물을 첨가하여 발효시켜 제조되는 쌀발효액을 포함하는 액상 또는 호상의 쌀발효 식품조성물을 제공한다.The present invention is a liquid or stabilizing rice fermented food composition comprising a rice fermentation solution prepared by fermentation by adding a bisaccharides and lactic acid bacteria, respectively, or fermentation by adding a mixture of bifidus and lactic acid bacteria To provide.
본 발명은 쌀당화액에 유산균을 첨가하여 발효시킨 유산균 쌀발효액과 쌀당화액에 비피더스균을 첨가하여 발효시킨 비피더스균 쌀발효액을 10:1∼1:10으로 혼합한 혼합 쌀발효액과 여기에 조리된 쌀을 혼합하여 제조되는 쌀발효 식품조성물을 제공한다. The present invention is mixed with the fermented lactic acid bacteria fermented by adding lactic acid bacteria to the saccharified liquid and mixed fermented rice fermented liquid mixed with 10: 1 to 1:10 fermented bifidus rice fermented by adding bifidus bacteria to rice saccharified liquid and cooked there It provides a rice fermented food composition prepared by mixing the rice.
또한 본 발명은 상기 발효원료에 전지분유, 우유, 탈지대두단백질에서 선택된 적어도 하나 이상이 더 포함되는 쌀발효 식품조성물을 제공한다.In another aspect, the present invention provides a fermented rice rice fermented food composition further comprises at least one selected from whole milk powder, milk, skim soy protein.
이하 본 발명의 내용을 보다 상세히 설명하기로 한다.Hereinafter, the content of the present invention will be described in more detail.
본 발명에 사용될 수 있는 쌀당화액은 다양한 방법 및 조건에 의해 제조되어질 수 있다. 쌀당화액을 얻기 위한 일 제조예가 하기에 개시되어 있다. Rice saccharification liquid that can be used in the present invention can be prepared by a variety of methods and conditions. One example of preparation for obtaining rice saccharification liquid is disclosed below.
<쌀당화액의 제조예><Production example of rice saccharification liquid>
호화액의 제조Preparation of the sum liquid
쌀을 침지하고, 블렌딩한 후 호화시킨다. 호화과정은 100℃정도로 약 20∼40분간 1단계로 수행되거나, 또는, 60℃정도에서 약 20∼40분간 예비 호화하는 과정을 거친 다음, 다시 100℃정도에서 약 20∼40분간 본호화하는 과정을 거쳐 제조될 수 있다.The rice is immersed, blended and then luxury. The gelatinization process is performed in one step for about 20 to 40 minutes at about 100 ° C, or after preliminary gelatinization at about 60 ° C for about 20 to 40 minutes, and then stabilizing again at about 100 ° C for about 20 to 40 minutes. It can be prepared via.
당화액의 제조Preparation of Saccharified Liquid
당화액은 상기 본호화 과정을 종료한 호화액에 α-아밀라아제를 첨가하여 약 80∼100℃정도에서 약 40분∼2시간 1차 당화하고, 1차 당화가 완료된 후 글루코아밀라아제를 첨가하여 60∼75℃정도에서 약 40분∼2시간 2차 당화과정을 수행하여 제조될 수 있다. The saccharified solution was firstly glycosylated at about 80 to 100 ° C. for about 40 minutes to 2 hours by adding α-amylase to the gelatinized solution which completed the above-mentioned saccharification process, and after the completion of primary saccharification, glucoamylase was added to 60 to It can be prepared by performing a secondary saccharification process at about 75 minutes to about 2 minutes.
비피더스균은 아밀라제활성과 면역증강능력이 우수하다고 알려진 어떠한 종도 포함할 수 있다. 이러한 비피더스균의 예로는, 비피도박테리움 롱검, 비피도박테리움 아도레센티스, 비도박테리움 인펀티스, 비피도박테리움 서모필룸, 비피도박테리움 비피덤, 비피도박테리움 수도롱검, 비피도박테리움 서브타일, 비피도박테리움 브레베, 비피도박테리움 수이스, 비피도박테리움 그로보섬, 비피도박테리움 수도카테눌라텀 등이 있다.Bifidus bacteria may include any species known to be excellent in amylase activity and immune enhancing ability. Examples of such Bifidobacteria include Bifidobacterium longgum, Bifidobacterium adorcentis, Bifidobacterium infuntis, Bifidobacterium thermophilum, Bifidobacterium bifiderm, Bifidobacterium sulongong gum, Bifidobacterium subtile, Bifidobacterium breve, Bifidobacterium suis, Bifidobacterium grobo island, Bifidobacterium sudocatethelatum, and the like.
유산균은 식품산업에서 널리 사용되고 있다고 알려진 다양한 균주가 이용될 수 있다. 이러한 균주의 예로는, 락토바실루스 아시도필루스, 스트렙토코쿠스 더모필루스, 락토바실루스 불가리쿠스, 락토바실루스 카세이, 락토바실루스 플란타룸, 스트렙토코쿠스 패시움 등이 있다. 또한 상기 유산균들은 기타 균 종류들의 생존능력을 향상시키고 성장을 촉진시키는 목적에 특히 유익하다. 특히, 몇몇 유산균은 올리고당을 가수분해시킬 수 있으며 비피도박테리아와 기타 유익한 박테리아의 성장을 촉진시키는 데 유익한 당을 분해시킨다. Lactic acid bacteria can be used a variety of strains known to be widely used in the food industry. Examples of such strains are Lactobacillus asidophilus, Streptococcus deformulus, Lactobacillus vulgaris, Lactobacillus casei, Lactobacillus plantarum, Streptococcus fascium and the like. The lactic acid bacteria are also particularly beneficial for the purpose of improving the viability of other bacterial species and promoting their growth. In particular, some lactic acid bacteria can hydrolyze oligosaccharides and break down sugars that are beneficial for promoting the growth of bifidobacteria and other beneficial bacteria.
따라서, 상기 비피더스균과 유산균의 몇몇 조합을 포함한 혼합 미생물 스타터를 구성할 수도 있다. 이러한 예가, 락토바실루스 아시도필루스, 비피도박테리움 롱검, 스트렙토코쿠스 더모필루스를 포함하는 발효 스타터를 들 수 있으며, 여기에 한정되지 않는다. 현재 다양한 조합의 균주를 포함하는 혼합발효 스타터가 시판되고 있다(예로는, ABT-D: 삼익 유가공주식회사, 한국).Therefore, it is also possible to construct a mixed microbial starter including some combinations of the bifidus and lactic acid bacteria. Such examples include, but are not limited to, fermentation starters including Lactobacillus asidophilus, Bifidobacterium longgum, Streptococcus dermophyllus. Currently, mixed fermentation starters containing various combinations of strains are commercially available (for example, ABT-D: Samick Dairy Co., Ltd., Korea).
상기 비피더스균 또는/및 유산균을 발효스타터로서 첨가하고자 하는 경우에는 특별한 한정을 요하지는 아니하나, 효율적인 발효와 경제성을 고려할 때 쌀당화액 중량대비 0.1∼5중량% 첨가하는 것으로 충분하다. In the case where the bifidus bacteria and / or lactic acid bacteria are to be added as a fermentation starter, no particular limitation is required, but in consideration of efficient fermentation and economic efficiency, it is sufficient to add 0.1 to 5% by weight of the rice saccharification liquid.
발효과정은 상기 균주를 개별적으로 별도로 준비한 당화액에 접종하여 수행하거나, 혼합 균주를 동시에 첨가하여 수행할 수도 있다. 다만 혼합 균주를 동시에 첨가하여 수행하는 경우에는 비피도박테리아가 산성조건에서 생존율이 감소한다는 점이 고려되어야 할 것이다. 따라서 과도한 산성조건, 예를 들면 pH 3.5 이하 정도를 요하는 식품의 경우에는 이러한 혼합균주에 의한 발효공정은 바람직하지 않다. The fermentation process may be performed by inoculating the strains separately prepared in saccharification solution, or by simultaneously adding mixed strains. However, when the mixed strains are added at the same time, it should be taken into account that the Bifidobacteria are reduced in acidic conditions. Therefore, in the case of foods requiring excessive acidic conditions, for example, pH 3.5 or less, the fermentation process using such mixed strains is not preferable.
상기 발효원료인 당화액에는 전지분유, 우유, 탈지대두단백질에서 선택된 적어도 하나 이상이 이 더 포함될 수 있다.The fermented saccharification liquid may further include at least one selected from whole milk powder, milk, and skim soy protein.
본 발명에 따른 쌀발효액은 호상 또는 액상 형태의 식품의 주요 성분으로 제공될 수 있다. 호상 및 액상 형태의 식품 제조예가 이하에 예시되어 있다. 이들 식품은 식품의 형태에 따라 각종 올리고당, pH 조절제 내지 완충제, 각종 당질, 감미료, 및 기타 첨가제 등을 포함할 수 있다.The rice fermentation liquor according to the present invention may be provided as a main component of food in the form of a lake or liquid. Examples of food preparation in the form of arc and liquid form are illustrated below. These foods may include various oligosaccharides, pH adjusters to buffers, various sugars, sweeteners, other additives, and the like, depending on the form of the food.
상기 적합한 올리고당의 예로는, 이소말토올리고당류, 갈락토올리고당류, 말토올리고당류, 시클로덱스트린류, 올리고프락토스류, 락토슈크로스, 글리코실슈크로스, 젠티오올리고당류, 팔라티노스올리고당류, 콩올리고당류와 크실로올리고당류 등이 있다. Examples of suitable oligosaccharides include isomaltooligosaccharides, galactooligosaccharides, maltooligosaccharides, cyclodextrins, oligofractoses, lactosucrose, glycosyl sucrose, genthiooligosaccharides, palatinose oligosaccharides and soy oligosaccharides. And xyloligosaccharides.
pH 조절제 내지 완충제는 통상적으로 액상제품에 요구되며, pH 4.0∼6.5정도로 조절할 수 있다. 상기 pH 조절제 내지 완충제의 예로는 구연산, 주석산, 사과산, 젖산, 탄산 등의 약산 및 그들의 염류, 예를 들면 구연산 나트륨, 구연산 암모늄, 주석산 나트륨, 사과산 나트륨, 젖산 나트륨, 젖산 칼슘, 탄산 나트륨, 탄산수소 나트륨 등을 예시할 수 있다. 인산수소 나트륨도 상기 pH 조절제 내지 완충제로서 사용할 수 있다. 이들의 산 및 그 염류는, 단독으로 사용되어도 좋고, 2종 이상 병용되어도 좋다. 이들의 배합 비율은, 수득하는 음료가 상기 적당한 pH 범위를 유지하는 범위에서 적절히 결정된다. 통상 조성물 중량의 약 2중량% 이하, 바람직하게는 약 0.05∼0.3중량%이다.pH regulators to buffers are usually required for liquid products, pH can be adjusted to about 4.0 to 6.5. Examples of the pH adjusting agent to the buffer include weak acids such as citric acid, tartaric acid, malic acid, lactic acid, and carbonic acid and salts thereof, such as sodium citrate, ammonium citrate, sodium tartarate, sodium malate, sodium lactate, calcium lactate, sodium carbonate and hydrogen carbonate. Sodium and the like can be exemplified. Sodium hydrogen phosphate can also be used as the pH adjusting agent to the buffer. These acids and its salts may be used independently and may be used together 2 or more types. These compounding ratios are suitably determined in the range in which the beverage obtained maintains the said suitable pH range. It is usually about 2% by weight or less, preferably about 0.05 to 0.3% by weight of the composition.
또한, 상기 음료 등의 식품 형태의 본 발명 조성물 중에는, 일반적인 음료 등과 마찬가지로, 각종의 당질 내지 감미료 등을 첨가 배합할 수 있다. 당질로서는, 글루코오즈, 프럭토오즈 등의 단당류; 말토오즈, 수크로오즈 등의 2당류; 덱스트린, 시클로덱스트린 등의 다당류; 자일리톨, 에리트리톨, 솔비톨 등의 당알코올류; 슈가에스테르 등을 예시할 수 있다. 감미료로서는, 천연감미료(레바우디오사이드A(Rebaudioside A) 등의 스테비어 추출물, 소르마틴(sormatin), 글리시리친(glycyrrhizin) 등), 합성 감미료(사카린, 아스파탐 등) 등을 예시할 수 있다. 이들 당질 내지 감미료의 배합 비율은, 통상 수득하는 음료의 약 15중량% 이하, 바람직하게는 약 13중량% 이하이다. In addition, in the composition of the present invention in the form of food, such as the beverage, various sugars, sweeteners, and the like can be added and blended in the same manner as in general beverages. As a saccharide, Monosaccharides, such as glucose and fructose; Disaccharides such as maltose and sucrose; Polysaccharides such as dextrin and cyclodextrin; Sugar alcohols such as xylitol, erythritol and sorbitol; Sugar ester etc. can be illustrated. Examples of sweeteners include natural sweeteners (such as stevia extracts such as Rebaudioside A, sormatin, glycyrrhizin, and the like), synthetic sweeteners (saccharin, aspartame, and the like). . The blending ratio of these sugars to sweetener is usually about 15% by weight or less, preferably about 13% by weight or less of the beverage to be obtained.
또한, 식품 형태의 본 발명 조성물에는, 필요에 따라서, 예를 들면 하기의 첨가제의 1종 또는 2종 이상을 첨가 배합할 수도 있다. 상기 첨가제에는, 예를 들면 그레이프프루트, 사과, 오렌지, 레몬, 파인애플, 바나나, 배 등의 각종 과즙(농축 과즙, 분말 과즙 등이어도 좋다); 비타민류 및 프로비타민류(팔미트산 레티놀, 비스벤티아민(bisbentiamine), 리보플라빈, 염산 피리독신, 시아노코발아민(cyanocobalamine), 아스코르빈산 나트륨, 니코틴산 아미드, 판토텐산 칼슘, 엽산, 비오틴, 콜레칼시페롤(cholecalciferol), 중주석산 콜린, 토코페롤, β-카로틴 등의 수용성 및 지용성 비타민류); 향미료(레몬플레이버, 오렌지플레이버, 그레이프프루트플레이버, 바닐라 에센스 등); 아미노산, 핵산 및 그들의 염류(글루탐산, 글루탐산나트륨, 글리신, 알라닌, 아스파라긴산, 아스파라긴산 나트륨, 이노신산 등); 식물 섬유(폴리덱스트로오즈, 펙틴, 크산탄 고무, 아라비아 고무검, 알긴산 등); 미네랄 내지 미량 원소(염화 나트륨, 초산 나트륨, 황산 마그네슘, 염화 칼륨, 염화 마그네슘, 탄산 마그네슘, 염화 칼슘, 인산 2칼륨, 인산 1나트륨, 글리세로인산 칼슘, 구연산제1철 나트륨, 구연산철 암모늄, 구연산철, 황산망간, 황산구리, 요오드화나트륨, 솔빈산칼륨, 아연, 망간, 구리, 요오드, 코발트 등) 등이 포함될 수 있다. Moreover, 1 type (s) or 2 or more types of the following additives can be added and mix | blended with this invention composition of a food form as needed, for example. Examples of the additive include various fruit juices (such as concentrated fruit juices and powder juices) such as grapefruit, apples, oranges, lemons, pineapples, bananas, and pears; Vitamins and Provitamins (retinol palmitate, bisbentiamine, riboflavin, pyridoxine hydrochloride, cyanocobalamine, sodium ascorbate, nicotinic acid amide, calcium pantothenate, folic acid, biotin, cholecalci Water-soluble and fat-soluble vitamins such as cholecalciferol, choline tartaric acid choline, tocopherol, and β-carotene; Flavorings (lemon flavor, orange flavor, grapefruit flavor, vanilla essence, etc.); Amino acids, nucleic acids and salts thereof (glutamic acid, sodium glutamate, glycine, alanine, aspartic acid, sodium aspartate, inosinic acid, etc.); Plant fibers (polydextrose, pectin, xanthan gum, gum arabic, alginic acid, etc.); Mineral to Trace Elements (Sodium Chloride, Sodium Acetate, Magnesium Sulfate, Potassium Chloride, Magnesium Chloride, Magnesium Carbonate, Calcium Chloride, Dipotassium Phosphate, Sodium Phosphate, Glycerophosphate, Ferrous Citrate, Ammonium Ferric Citrate, Citric Acid) Iron, manganese sulfate, copper sulfate, sodium iodide, potassium sorbate, zinc, manganese, copper, iodine, cobalt, and the like.
호상 식품의 제조예Production example of staple food
쌀당화액에 유산균과 비피더스균을 접종하여 각각의 발효액을 준비한다. 상기 과정으로 발효시킨 발효액을 10:1∼1:10, 바람직하게는 1:1 혼합한 혼합발효액을 제조한다. 상기 혼합발효액을 중화시키고, 발효액 30∼50중량%에 쌀 30∼50중량%, 물 30∼60중량%, 소금 0.1∼1중량%, 이소말토올리고당 1∼10중량%, 및 전분 0.1∼10중량%를 100℃로 25분간 가열한 쌀조리물 30∼50중량%와 혼합한다. 여기에 보조 첨가물로 사과퓨레 5∼15중량%, 설탕 1∼10중량% 및 향신료 0.01∼0.5중량%를 혼합하여 최종제품을 완성한다. Inoculate lactic acid bacteria and bifidus bacteria to the saccharification solution to prepare each fermentation broth. A fermentation broth fermented by the above process is prepared from 10: 1 to 1:10, preferably 1: 1 mixed fermentation broth. The mixed fermentation solution is neutralized, and 30-50 wt% of fermentation broth is 30-50 wt% of rice, 30-60 wt% of water, 0.1-1 wt% of salt, 1-10 wt% of isomaltooligosaccharide, and 0.1-10 wt% of starch. % Is mixed with 30-50% by weight of a rice dish heated at 100 ° C. for 25 minutes. The final product is mixed with 5-15% by weight of apple puree, 1-10% by weight of sugar and 0.01-0.5% by weight of spices.
액상 식품의 제조예Production example of liquid food
쌀당화액에 물을 가하여 당도를 10∼15°Brix로 조절하고, 전지분유를 쌀당화액 중량의 1∼10중량% 수준으로 가한다. 온도를 100℃로 높여 20분간 살균한 다음, 상기 쌀당화액 조성물에 락토바실루스 아시도필루스, 비피도박테리움 롱검, 스트렙토코쿠스 더모필루스를 포함하는 발효 스타터를 첨가하여 30∼40℃에서 최종 pH를 4.1 정도가 되도록 12∼15시간 발효시켜 최종 제품을 완성한다. Water is added to the rice saccharification liquid to adjust the sugar content to 10-15 ° Brix, and whole milk powder is added at a level of 1 to 10% by weight of the rice saccharification liquid. After sterilizing for 20 minutes by raising the temperature to 100 ° C, a fermentation starter comprising lactobacillus asidophilus, Bifidobacterium long gum and Streptococcus dermophyllus was added to the rice saccharification composition at 30 to 40 ° C. The final product is fermented for 12-15 hours to reach a final pH of 4.1.
이하 본 발명의 내용을 실시예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니된다. Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.
<실시예 1> 호상 식품의 제조Example 1 Preparation of Staple Food
도 1의 제조과정에 따라, 쌀당화액에 분리대두단백(ISP) 1중량%를 첨가하고 여기에 유산균으로 락토바실루스 아시도필루스를 1중량%를 접종하였다. 상기 쌀당화액을 호기상태하에 37℃, 12시간 동안 발효시켰다.According to the manufacturing process of Figure 1, 1% by weight of isolated soy protein (ISP) was added to the rice saccharification solution and inoculated with 1% by weight of lactobacillus asidophilus as lactic acid bacteria. The rice saccharified liquid was fermented at 37 ° C. for 12 hours under aerobic condition.
이와는 별도로, 도 1의 제조과정에 따라, 쌀당화액에 아스코브르산 0.05중량%, 분리대두단백(ISP) 1중량%를 첨가하고 여기에 비피도박테리움 브레베 2중량%를 접종하였다. 상기 쌀당화액을 혐기상태하에 37℃, 48시간 동안 발효시켰다.Separately, according to the manufacturing process of FIG. 1, 0.05% by weight of ascorbic acid and 1% by weight of soy protein isolate (ISP) were added to the rice saccharification solution, and 2% by weight of Bifidobacterium breve was inoculated. The rice saccharified solution was fermented under anaerobic condition for 37 ° C. for 48 hours.
상기 과정으로 발효시킨 발효액을 1:1 혼합한 혼합발효액 41.85중량%를 수산화나트륨으로 중화시키고, 여기에 쌀 35중량%, 물 55.7중량%, 소금 0.3중량%, 이소말토올리고당 7중량%, 및 전분 2중량%를 100℃로 25분간 가열한 쌀조리물 42중량%와 혼합하였다. 여기에 보조 첨가물로 사과퓨레 10중량%, 설탕 6중량% 및 향신료 0.15중량%를 혼합하여 최종제품을 완성하였다. (pH 4.95) 41.85% by weight of the fermentation broth fermented by the above-mentioned process was neutralized with sodium hydroxide, and 35% by weight of rice, 55.7% by weight of water, 0.3% by weight of salt, 7% by weight of isomaltooligosaccharide, and starch. 2 wt% was mixed with 42 wt% of a rice dish heated at 100 ° C. for 25 minutes. The final product was completed by mixing 10% by weight of apple puree, 6% by weight of sugar and 0.15% by weight of spices as auxiliary additives. (pH 4.95)
<실시예 2> 액상 식품의 제조Example 2 Preparation of Liquid Food
도 2의 제조과정에 따라, 여과된 쌀당화액에 전지분유를 6중량% 첨가하고, 온도를 100℃로 높여 20분간 살균하였다. 여기에 발효 스타터(ABT-D: 삼익 유가공주식회사, 한국) 1.5중량%를 첨가하여 37℃에서 최종 pH가 4.1정도가 되도록 12시간 동안 발효시켰다. 상기 발효액에 물엿을 5중량% 첨가하여 최종 제품을 완성하였다. (pH 4.1) According to the manufacturing process of FIG. 2, 6% by weight of whole milk powder was added to the filtered rice saccharified solution, and the temperature was raised to 100 ° C. for sterilization for 20 minutes. A fermentation starter (ABT-D: Samick Dairy Co., Ltd.) was added 1.5% by weight and fermented at 37 ° C. for a final pH of about 4.1 for 12 hours. 5 wt% starch syrup was added to the fermentation broth to complete the final product. (pH 4.1)
<실험예 1> 저장성 실험<Experimental Example 1> Zhejiang Experiment
실시예 1의 쌀 발효제품을 대상으로 온도를 5℃, 15℃, 25℃로 달리하여, 저장기간에 따른 저장성을 알아보았다. 실험결과는 하기 표 1과 같았으며, 저장기간에 따른 pH, 산도, 미생물수는 5℃에서 13일간 pH 변화 0.4정도 였고, 락토바실루스 아시도필루스 및 비피도박테리아 브레베의 균수변화는 거의 없었다. 그리고, 15℃, 25℃에 저장한 제품은 3일, 1일만에 급격한 pH 변화를 보였다. 따라서 최종 제품의 저장온도는 5℃ 정도가 적당하다고 판단된다. By varying the temperature to 5 ℃, 15 ℃, 25 ℃ for the rice fermentation product of Example 1, it was examined the shelf life according to the storage period. The experimental results are shown in Table 1 below, and pH, acidity, and microbial count according to storage period were pH change of 0.4 for 13 days at 5 ° C., and there was almost no bacterial count change of Lactobacillus asidophilus and Bifidobacteria breve. . In addition, the product stored at 15 ℃, 25 ℃ showed a sharp pH change in 3 days, 1 day. Therefore, the storage temperature of the final product is considered to be about 5 ℃.
<표 1> 저장실험결과<Table 1> Saved Experiment Results
<실험예 2> 관능검사Experimental Example 2 Sensory Test
상기 실시예 1 및 2의 제품을 대상으로 색, 맛, 향 및 전반적인 기호도를 측정한 관능검사 결과는 하기 표 2에서와 같다. 관능검사는 미각이 발달한 20∼40대30명을 대상으로 5점 평점법에 의해 수행되었다. The sensory test results of measuring color, taste, aroma and overall acceptability of the products of Examples 1 and 2 are as shown in Table 2 below. Sensory evaluation was performed by five-point scoring method for 30 to 20-40 people with developed taste.
<표 2> 관능검사결과<Table 2> Sensory Test Results
♩:1.아주나쁘다 2.나쁘다 3.보통이다 4.좋다 5.아주 좋다 ♩: 1.Very bad 2.Bad 3.Normal 4.Good 5.Very good
본 발명에 의하면 관능성은 물론, 면역기능이 강화된 고부가가치의 쌀발효 식품을 제조할 수 있으며, 과잉생산되고 있는 쌀의 이용도를 증진시켜 농가의 경제발전을 도모할 수 있다. According to the present invention, it is possible to produce high value-added rice fermented foods with enhanced functional as well as immune function, and can promote economic development of farms by increasing the utilization of over-produced rice.
도 1은 본 발명에 따른 호상 형태의 쌀발효제품 제조공정도1 is a process for producing a fermented rice product in the form of a lake according to the present invention
도 2는 본 발명에 따른 액상 형태의 쌀발효제품 제조공정도 Figure 2 is a process for producing a fermented rice product in liquid form according to the present invention
Claims (4)
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| Application Number | Title | Priority Date | Filing Date |
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| KR10-2003-0024241A KR100527419B1 (en) | 2003-04-17 | 2003-04-17 | Fermented Food Composition Comprising Saccharificated Rice |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101051558B1 (en) * | 2008-12-24 | 2011-07-22 | 농업협동조합중앙회 | Manufacturing method of black rice yoghurt with high content of black rice ingredients and black rice yoghurt manufactured thereby |
| KR101123043B1 (en) * | 2008-12-22 | 2012-04-13 | 서해영농조합법인 | The preparation method of rice yogurt |
| KR101323479B1 (en) * | 2011-12-29 | 2013-10-31 | 웅진식품주식회사 | Rice Beverage Composition Containing Functional Sugar And The Method Thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140356338A1 (en) * | 2011-05-12 | 2014-12-04 | PROBIONIC Co., Ltd. | Rice-fermented food composition containing rice saccharified liquid fermented with kimchi lactic acid bacteria as active ingredient and having antibacterial and antiviral effects |
| KR101865842B1 (en) * | 2016-05-16 | 2018-06-11 | 샘표식품 주식회사 | Lactic acid bacteria fermented rice comprising bay salt, preparation method thereof and kimchi sauce composition prepared thereby |
-
2003
- 2003-04-17 KR KR10-2003-0024241A patent/KR100527419B1/en active IP Right Grant
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101123043B1 (en) * | 2008-12-22 | 2012-04-13 | 서해영농조합법인 | The preparation method of rice yogurt |
| KR101051558B1 (en) * | 2008-12-24 | 2011-07-22 | 농업협동조합중앙회 | Manufacturing method of black rice yoghurt with high content of black rice ingredients and black rice yoghurt manufactured thereby |
| KR101323479B1 (en) * | 2011-12-29 | 2013-10-31 | 웅진식품주식회사 | Rice Beverage Composition Containing Functional Sugar And The Method Thereof |
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| Publication number | Publication date |
|---|---|
| KR20040090243A (en) | 2004-10-22 |
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