KR101406754B1 - Preparing for honey pastry method - Google Patents
Preparing for honey pastry method Download PDFInfo
- Publication number
- KR101406754B1 KR101406754B1 KR1020120135390A KR20120135390A KR101406754B1 KR 101406754 B1 KR101406754 B1 KR 101406754B1 KR 1020120135390 A KR1020120135390 A KR 1020120135390A KR 20120135390 A KR20120135390 A KR 20120135390A KR 101406754 B1 KR101406754 B1 KR 101406754B1
- Authority
- KR
- South Korea
- Prior art keywords
- glutinous rice
- immersion liquid
- kodamae
- cfu
- lactobacillus plantarum
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 15
- 235000012907 honey Nutrition 0.000 title description 3
- 235000014594 pastries Nutrition 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 64
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 63
- 235000009566 rice Nutrition 0.000 claims abstract description 63
- 238000007654 immersion Methods 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 19
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 19
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 19
- 239000007858 starting material Substances 0.000 claims abstract description 17
- 238000004898 kneading Methods 0.000 claims abstract description 12
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 15
- 239000005862 Whey Substances 0.000 abstract description 7
- 102000007544 Whey Proteins Human genes 0.000 abstract description 7
- 108010046377 Whey Proteins Proteins 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract description 4
- 238000009395 breeding Methods 0.000 abstract description 2
- 230000001488 breeding effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 16
- 230000004151 fermentation Effects 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 235000013618 yogurt Nutrition 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- 241001302784 Kodamaea Species 0.000 description 4
- 241000237502 Ostreidae Species 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000020636 oyster Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 241000951471 Citrus junos Species 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 239000001653 FEMA 3120 Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 244000295923 Yucca aloifolia Species 0.000 description 3
- 235000004552 Yucca aloifolia Nutrition 0.000 description 3
- 235000012044 Yucca brevifolia Nutrition 0.000 description 3
- 235000017049 Yucca glauca Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241001480034 Kodamaea ohmeri Species 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001850 reproductive effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001302790 Kodamaea anthophila Species 0.000 description 1
- 241001672691 Kodamaea kakaduensis Species 0.000 description 1
- 241000410121 Kodamaea laetipori Species 0.000 description 1
- 241001302792 Kodamaea nitidulidarum Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 1
- 239000012470 diluted sample Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- BBKFSSMUWOMYPI-UHFFFAOYSA-N gold palladium Chemical compound [Pd].[Au] BBKFSSMUWOMYPI-UHFFFAOYSA-N 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- FZWBNHMXJMCXLU-BLAUPYHCSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)O1 FZWBNHMXJMCXLU-BLAUPYHCSA-N 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000012879 subculture medium Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 찹쌀을 침지액에 침지시키고, 침지된 찹쌀을 분쇄하여 반죽한 후 증자하고, 증자된 찹쌀반죽을 소정형상으로 성형하고, 성형물을 건조하여 유탕 팽화시킨 후 고물을 착의하는 공정을 포함하는 유과의 제조방법에 있어서, 상기 침지액은 락토바실러스 플란타룸 및 코다마에아속 균주 자체, 또는 이들의 스타터 배양액을 포함하는 것을 특징으로 하는 유과의 제조방법에 관한 것이다. 본 발명의 침지액을 사용하여 유과를 제조하는 경우, 대장균군의 번식을 억제하여 위생적으로 제조할 수 있다. 또한, 상기 침지액이 찹쌀을 산성화시켜 향미와 유과의 질감이 향상된 유과를 얻을 수 있다. The present invention includes a step of immersing glutinous rice in an immersion liquid, pulverizing the glutinous rice to be kneaded, kneading the glutinous rice, kneading the glutinous rice, kneading the glutinous rice dough into a predetermined shape, drying and warming the product, Wherein the immersion liquid comprises lactobacillus plantarum and a seeder subspecies of Kodama or a starter culture broth thereof. When producing the whey using the immersion liquid of the present invention, the breeding of the coliform group can be suppressed and hygienic production can be achieved. In addition, the immersion liquid may acidify the glutinous rice to obtain a glutinous rice having improved flavor and texture.
Description
본 발명은 락토바실러스 플란타룸(Lactobacillus plantarum)과 야생효모인 코다마에아(Kodamaea) 속 균주가 포함된 침지액을 이용하여 유과를 제조하는 방법에 관한 것이다.
The present invention relates to a method for producing a yuzu using an immersion liquid containing Lactobacillus plantarum and wild yeast Kodamaea strain.
한과(韓菓)는 우리나라 고유의 전통 과자로, 곡물가루에 꿀, 엿, 설탕 등을 넣고 반죽하여 기름에 지지거나 과일, 열매, 식물의 뿌리 등을 꿀로 조리거나 버무리고 굳혀서 만든 것이다. 이러한 한과에는 유과, 유밀과, 숙실과, 과편, 다식, 정과, 엿강정, 엿 등으로 여러 종류가 있는데, 이중 한과의 대표라 할 수 있는 유과와 약과는 전분성 식품인 쌀과 밀에 단백질과 지방 식품을 혼합한 것으로, 영양, 향, 인체와의 조화 등 과학적 배합을 기본으로 하고 있다. Korean traditional confectionery is a traditional Korean confectionery. It is made by kneading honey, sugar, sugar, etc. in the grain powder and kneading it with oil, or by frying, sticking and hardening fruits, fruits and roots of plants with honey. There are many kinds of such foods such as yu, yu, yu, yu, yu, yu, yu, yu, yu, yu, It is based on a scientific blend of nutrition, aroma and harmony with the human body.
일반적으로 한과의 제조공정은 원료인 찹쌀을 침지하는 단계, 침지된 찹쌀을 분쇄하고 콩물 등을 첨가하여 반죽 후 증자하는 단계, 찹쌀반죽을 꽈리치기하는 단계, 꽈리치기한 반죽을 성형물로 제조하고 건조하는 단계, 건조된 성형물을 유탕 팽화시키는 단계, 엿물 등의 고물을 착의시키는 단계로 크게 대별된다. Generally, the manufacturing process of Hanwha is the step of immersing glutinous rice as a raw material, the step of pulverizing the glutinous rice immersed in soy sauce, adding soybean soup and adding the soy sauce, kneading the glutinous rice dough, , A step of pouring the dried molded product by hot water, and a step of gargling a pile or other object.
상기의 제조공정은 계절에 따라 14 내지 24일 상당의 장시간이 소요되며, 이 중 대부분의 시간이 찹쌀의 침지 공정에 사용되고 있다. 침지공정은 아밀로펙틴 함량이 높은 찹쌀을 정미하여 수세한 후 물에 담가두는 공정으로 유과제품의 우수한 조직 및 미세한 구조를 얻기 위하여 장시간 수침이 요구되고 있다. 찹쌀은 고온에서 수침시간이 길어질수록 미생물의 작용에 의한 발효와 유사한 과정을 거치며, 수화가 일어나 단백질, 당, 기타 수용성 성분들이 용출하여 전분의 물리적 변화가 유과의 팽화 기작과 경도에 영향을 미쳐 유과의 품질을 향상 시킨다(Kang and Ryu, 2002; Shin, 1991; Kim and Yang, 1982; Seon, 1995; Lim, 1993; Kim, 1993; Yang, 1982). The above-mentioned manufacturing process takes a long time equivalent to 14 to 24 days depending on the season, and most of the time is used for the immersion process of glutinous rice. The immersion process is a process in which glutinous rice having a high amylopectin content is washed, washed and soaked in water, and soaked for a long period of time in order to obtain fine structure and fine structure of milk products. Glutinous rice has a similar process to fermentation by the action of microorganisms as the soaking time becomes longer at high temperature, and hydration occurs, protein, sugar and other water soluble components elute, and the physical change of starch affects the expansion mechanism and hardness of oyster. (Kang and Ryu, 2002; Shin, 1991; Kim and Yang, 1982, Seon, 1995; Lim, 1993; Kim, 1993; Yang, 1982).
그러나, 상기 수침공정은 장시간이 소요되어 비경제적이며, 폐수발생 및 위해 미생물의 번식 등 환경·식품 위생적인 문제를 야기 시킬 가능성이 높을 뿐만 아니라 유과의 대중화를 위한 대량생산을 방해하는 문제점이 있다. However, the immersion process is long and takes a long time, which is uneconomical, has a high possibility of causing environmental and food hygiene problems such as generation of wastewater and breeding of harmful microorganisms, and also hinders mass production for popularization of yuzu.
이에 따라, 현재 대한민국 공개특허 제2005-0010588호에는 당, 단백질, 지질 분해효소와 상기 분해효소 중 1종 이상 효소를 분비하거나 산을 생성하는 미생물을 이용하여 신속하면서 품질특성이 우수한 유과의 제조방법에 관하여 개시하고 있다.Accordingly, Korean Patent Laid-Open Publication No. 2005-0010588 discloses a method for producing a milk protein which is fast and has excellent quality characteristics by using a microorganism that secretes sugar, protein, lipase and at least one of the enzymes, .
이에, 본 발명자들은 분해효소를 분비하는 락토바실러스 플란타룸(Lactobacillus plantarum)과 코다마에아(Kodamaea) 속 균주를 침지액에 첨가하여 전통적인 유과 공정을 유지하면서 대장균군의 번식을 억제하며 팽화도와 경도가 향상된 위생적이고 품질이 우수한 유과 제조방법을 개발하고자 노력하였으며, 그 결과 본 발명을 완성하였다.Accordingly, the present inventors have found that the addition of Lactobacillus plantarum and Kodamaea strain to the immersion liquid inhibits the growth of E. coli group while maintaining the conventional lactic acid process, The present inventors have made efforts to develop a hygienic and high quality oil production method.
본 발명의 목적은 전통적인 유과공정을 유지하면서 팽화율, 조직감 등의 품질이 향상된 유과의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a process for producing an oil of wheat with improved quality such as expansion ratio and texture while maintaining a conventional oil process.
본 발명은 찹쌀을 침지액에 침지시키고, 침지된 찹쌀을 분쇄하여 반죽한 후 증자하고, 증자된 찹쌀반죽을 소정형상으로 성형하고, 성형물을 건조하여 유탕 팽화시킨 후 고물을 착의하는 공정을 포함하는 유과의 제조방법에 있어서, 상기 찹쌀의 침지액은 락토바실러스 플란타룸 및 코다마에아 속 균주 자체, 또는 이들의 스타터 배양액을 포함함을 특징으로 하는 유과의 제조방법에 관한 것이다.The present invention includes a step of immersing glutinous rice in an immersion liquid, pulverizing the glutinous rice to be kneaded, kneading the glutinous rice, kneading the glutinous rice, kneading the glutinous rice dough into a predetermined shape, drying and warming the product, Wherein the immersion liquid of glutinous rice comprises lactobacillus plantarum and a seedling subspecies itself or a starter culture broth thereof.
상기 유과의 제조방법이라 함은 여러 지방 내지 여러 세대에 걸쳐 다양한 방법으로 수행되어 온 유과의 제조방법도 포함하지만, 기본적으로 찹쌀을 침지액에 침지시키고, 침지된 찹쌀을 분쇄하여 반죽·성형하고, 성형물을 건조하여 유탕·팽화시킨 후 즙청 및 고물을 착의하는 공정을 포함하는 모든 유과 제조공정을 포함한다.The method for producing the above-mentioned yoghurt includes a method for producing the yoghurt which has been carried out by various methods from various regions to several generations, but basically, the glutinous rice is immersed in the immersion liquid, the glutinous rice immersed therein is pulverized, And a step of drying the molded product to melt the product, expanding the product, and then kneading the crude product and the solid product.
본 발명에 있어서, 상기 락토바실러스 플란타룸(Lactobacillus plantarum)은 락토바실러스(Lactobacillus)속에 속하는 젖산균 중 하나로, 아라비노오스(arabinose), 글루코오스(glucose), 과당(fructose), 갈락토오스(galactose), 엿당(maltose), 수크로오스(sucrose), 덱스트란(dextran), 라피노오스(raffinose)와 트레할로스(trehalose) 등의 포도당을 발효하여 젖산을 생성한다. In the present invention, the Lactobacillus plantarum is one of the lactic acid bacteria belonging to the genus Lactobacillus , and contains arabinose, glucose, fructose, galactose, lactose is produced by fermenting glucose such as maltose, sucrose, dextran, raffinose and trehalose.
본 발명에 있어서, 상기 코다마에아(Kodamaea) 속은 효모균 중 하나로, 육탄당이나 단당류를 발효하여 알코올과 이산화탄소를 생성한다. 그 예로, 코다마에아 오토필리아(Kodamaea anthophila), 코다마에아 카카듀엔시스(Kodamaea kakaduensis), 코다마에아 레티포리(Kodamaea laetipori), 코다마에아 니티듈리다륨(Kodamaea nitidulidarum), 코다마애 오메리(Kodamaea ohmeri)가 있으며, 이들 중에서 적어도 1종 이상 선택될 수 있다. 바람직하게는 코다마에아 오메리(Kodamaea ohmeri)이다.In the present invention, the genus Kodamaea is one of yeast strains , which ferment a hexose or monosaccharide to produce alcohol and carbon dioxide. For example, Kodamaea anthophila , Kodamaea kakaduensis , Kodamaea laetipori , Kodamaea nitidulidarum , Kodamaea ohmeri , and at least one of them One or more species can be selected. It is preferably Kodamaea ohmeri .
본 발명의 침지액은 물 이외에, 락토바실러스 플란타룸과 코다마에아 속 균주 자체, 또는 이들의 스타터 배양액을 포함하는 것이다. 침지액은 찹쌀이 충분히 잠길 수 있을 정도로 대략 찹쌀무게의 2 내지 3배가 바람직하며, 20 내지 45℃에서 처리하는 것이 좋다.The immersion liquid of the present invention includes, in addition to water, Lactobacillus plantarum, Kodama subspecies itself, or a starter culture solution thereof. The immersion liquid is preferably about 2 to 3 times the weight of the glutinous rice so that the glutinous rice can sufficiently be immersed, and it is preferable to treat at 20 to 45 캜.
상기 락토바실러스 플란타룸 및 코다마에아 속 균주 자체가 침지액에 포함되는 경우 락토바실러스 플란타룸은 2×1012 내지 6×1016 cfu/ml, 바람직하게는 2×1013 내지 6×1015 cfu/ml이 첨가되는 것이 좋으며, 코다마에아 속 균주는 0.5×1010 내지 1.5×1014 cfu/ml, 바람직하게는 0.5×1011 내지 1.5×1013 cfu/ml이 첨가되는 것이 좋다.When the Lactobacillus plantarum and the seedling subspecies themselves are contained in the immersion liquid, the Lactobacillus plantarum has a concentration of 2 × 10 12 to 6 × 10 16 cfu / ml, preferably 2 × 10 13 to 6 × 10 6 15, it is recommended that cfu / ml is added, Oh spp the Kodama is 0.5 × 10 10 to 1.5 × 10 14 cfu / ml, preferably, that the addition of 0.5 × 10 11 to 1.5 × 10 13 cfu / ml.
또한, 락토바실러스 플란타룸과 코다마아에 속 균주는 분말 또는 이들의 배양액으로 첨가될 수 있다.In addition, Lactobacillus plantarum and Kodamaae genus strains can be added as a powder or a culture solution thereof.
상기 락토바실러스 플란타룸과 코다마에아 속 균주 배양액은 계대 배양용 배지에 각각의 균주를 접종하여 균수가 증식된 배양액을 말한다. 하나의 예로서, 락토바실러스 플란타룸 배양액은 고압 멸균된 MRS 액체배지(MRS broth; peptone 10g/L, beef extract 10g/L, yest extract 5g/L, gluscose 20g/L, diammonium-citrate 3g/L, sodium acetate 5g/L, tween 80 1ml, K2HPO4 2g/L, MgSO4·7H2O 0.2g/L, MnSO4·7H2O 0.2g/L, pH 6.2-6.6) 10㎖에 락토바실러스 플란타룸 균주를 접종하여 20 내지 40℃ 온도에서 16 내지 24 시간 200rpm에서 교반 배양한 것이다. 하나의 예로서, 코다마에아 속 배양액은 고압 멸균된 YM 액체배지(YM broth; peptone 10g/L, malt extract 3g/L, yest extract 3g/L, dextrose 10g/L) 10㎖에 코다마에아속 균주를 접종하여 20 내지 40℃ 온도에서 16 내지 24시간 200rpm에서 교반 배양한 것이다. The culture medium of Lactobacillus plantarum and Kodamae subsp. Strains refers to a culture solution in which the number of bacteria is increased by inoculating each strain into a subculture medium. As an example, the Lactobacillus plantarum culture broth was cultured in a high pressure sterilized MRS broth (MRS broth, 10 g / L of peptone, 10 g / L of beef extract, 5 g / L of yest extract, 20 g / L of glucose, 3 g / L of diammonium citrate 10 g of sodium acetate 5 g / L, tween 80 1 ml, K 2 HPO 4 2 g / L, MgSO 4 .7H 2 O 0.2 g / L, MnSO 4 .7H 2 O 0.2 g / L, pH 6.2-6.6) Lanta room strain was inoculated and cultured at 20 to 40 DEG C for 16 to 24 hours at 200 rpm with stirring. As an example, a culture medium of Kodamae was inoculated into 10 ml of high pressure sterilized YM broth (10 g / L of peptone, 10 g / L of malt extract, 3 g / L of yest extract, 10 g / And incubated at 20 to 40 DEG C for 16 to 24 hours at 200 rpm with stirring.
본 발명에 있어서, 상기 스타터 배양액은 곡물뜨물, 설탕, 소금, 건조효모, 물을 혼합하여 고압증기 멸균한 후 냉각시켜 유효미생물 발효액(이하, EM 발효액이라 함)을 제조한 후 락토바실러스 플란타룸과 코다마에아 속 균주 배양액을 혼합하여 제조한 배양액을 말한다. In the present invention, the starter culture broth is prepared by mixing the grains, sugar, salt, dry yeast, and water, sterilizing with high pressure steam and cooling them to prepare an effective fermentation broth (hereinafter referred to as EM fermentation broth) And a culture medium of a strain of the genus Kodamae.
상기 EM 발효액은 건조효모에 곡물뜨물과 설탕, 소금을 넣고 발효시킨 배양액을 말한다. 곡물뜨물로 쌀뜨물, 쌀겨, 쌀겨 우려낸 물, 현미, 쌀가루, 곡물가루, 국수 삶은 물, 채소즙, 과일즙을 사용할 수 있으며, 바람직하게는 쌀뜨물, 쌀겨 또는 쌀겨 우려낸 물이고, 보다 바람직하게는 쌀뜨물 또는 쌀겨이다.The EM fermentation broth refers to a culture solution obtained by fermenting cereal grains, sugar, and salt into dried yeast. Rice flour, rice bran, rice bran water, brown rice, rice flour, grain flour, boiled water, vegetable juice, and fruit juice may be used as the raw grain, and preferably rice rice, rice bran or rice bran water, It is rice sour or rice bran.
상기 스타터 배양액은 락토바실러스 플란타룸과 코다마에아 속 균주를 혼합하여 20 내지 40℃에서 배양한 것이다. 배양시간은 2 내지 5일, 바람직하게는 3일이다.The starter culture broth is prepared by mixing Lactobacillus planta and Kodamae subsp. Strains at 20 to 40 ° C. The incubation time is 2 to 5 days, preferably 3 days.
또한, 상기 스타터 배양액의 락토바실러스 플란타룸은 2×107 내지 6×1011, 바람직하게는 2×108 내지 6×1010 cfu/ml이 첨가되는 것이 좋으며, 코다마에아 속 균주는 0.5×105 내지 1.5×109 cfu/ml, 바람직하게는 0.5×106 내지 1.5×108 cfu/ml이 첨가되는 것이 좋다.The lactobacillus planta of the starter culture solution is preferably added at a concentration of 2 × 10 7 to 6 × 10 11 , preferably 2 × 10 8 to 6 × 10 10 cfu / ml, × 10 5 to 1.5 × 10 9 cfu / ml, preferably 0.5 × 10 6 to 1.5 × 10 8 cfu / ml are preferably added.
상기의 침지액을 이용하여 한과를 제조하는 경우, 찹쌀의 발효시 대장균군의 번식을 억제하며, 발효과정에서 찹쌀을 산성화시켜 향미와 유과의 질감을 향상시키는 효과를 볼 수 있다.
In the case of producing the Korean traditional food using the above immersion liquid, it is possible to suppress the propagation of coliform bacteria during the fermentation of glutinous rice, and to acidify the glutinous rice during the fermentation process, thereby improving the texture of the flavor and oiliness.
본 발명에 의하여 유과 제조시 찹쌀침지액에 락토바실러스 플란타룸과 코다마에아 속 균주 자체, 또는 이들의 스타터 배양액을 첨가함으로서 대장균의 번식을 억제하고, 발효 후 찹쌀의 팽화도가 향상되어 위생적이고 품질이 우수한 한과를 제조할 수 있게 된다.According to the present invention, the addition of Lactobacillus planta and the genus Saccharomyces cerevisiae itself or a starter culture solution thereof to the glutinous rice immersion liquid during the production of milk pulp inhibits the growth of Escherichia coli and improves the swelling of glutinous rice after fermentation, It is possible to manufacture a high-quality one.
도 1은 찹쌀을 본 발명의 침지액으로 침지시킨 1주일 후 발효된 찹쌀을 비교한 것이다.
도 2는 본 발명의 찹쌀발효액의 대장균군 번식률을 비교한 것이다.
도 3은 발효된 찹쌀가루를 주사현미경(SEM)으로 관찰한 찹쌀가루 표면을 비교한 것이다.
도 4는 본 발명에 의하여 제조된 유과의 형태를 비교한 것이다.Fig. 1 compares glutinous rice fermented after one week in which glutinous rice is immersed in the immersion liquid of the present invention.
2 compares the reproductive rate of the coliform bacteria of the glutinous rice fermentation broth of the present invention.
Figure 3 compares the surface of glutinous rice flour observed with a scanning electron microscope (SEM) of fermented glutinous rice flour.
Figure 4 compares the morphology of the whey produced by the present invention.
이하 실시예 및 실험예를 통하여 본 발명을 더욱 상세하게 설명한다. 이러한 실시예 및 실험예는 단지 본 발명이 좀 더 이해될 수 있도록 예시적으로 제시되는 것이므로, 이들 실시예 및 실험예로서 본 발명의 범위를 한정해서는 안 될 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It should be understood that these examples and experimental examples are given by way of illustration only, and are not intended to limit the scope of the present invention.
실시예 1: 균주의 분리와 동정Example 1: Isolation and Identification of Strain
찹쌀(2010년산, 화선찰벼) 100g을 증류수 200ml에 넣은 후 18℃ 항온기(B.O.D. Incubator, HK-IBO25, Korea)에 넣어 최대 14일간 침지하였다. 침지 처리한 상층액을 증류수를 이용하여 10배수 희석한 후 1ml을 채취하여 젖산균 배지 MRS agar 배지와 효모 배지 YM agar 배지에 도말하여 균체가 나타날 때까지 30℃ 항온기에서 배양하였다. 균체는 API 50 CHL V5.1 kit(BioMerieux, France) 및 API20C AUX V4.0 kit(BioMerieux, France)를 사용하여 동정하였다. 그 결과 젖산균은 락토바실러스 플란타룸으로 확인 되었고, 효모는 코다마에아 오메리로 확인되었다.
100 g of glutinous rice (2010, Hwangseonchulbang) was added to 200 ml of distilled water and immersed in a 18 ° C thermostat (BOD Incubator, HK-IBO25, Korea) for a maximum of 14 days. The immersed supernatant was diluted 10 times with distilled water, and 1 ml of the supernatant was sampled and cultured on a MRS agar medium and yeast medium YM agar medium at 30 ° C. until cells appeared. The cells were identified using API 50 CHL V5.1 kit (BioMerieux, France) and API20C AUX V4.0 kit (BioMerieux, France). As a result, lactic acid bacteria were confirmed as Lactobacillus plantarum, and yeast was identified as Kodamaae officinalis.
실시예 2: 균주 배양 및 스타터 배양액 제조Example 2: Culture of strains and preparation of starter culture
2-1. 균주배양2-1. Culture of the strain
락토바실러스 플란타룸을 MRS broth 10ml에 접종한 후 30℃에서 24시간 배양한 후 다시 MRS broth 100ml에 접종하여 30℃에서 24시간 배양하여 균수가 4.0×109 cfu/ml가 되도록 하였다. Lactobacillus plantarum was inoculated into 10 ml of MRS broth and cultured at 30 ° C. for 24 hours. Then, 100 ml of MRS broth was inoculated and cultured at 30 ° C. for 24 hours to obtain a bacterium of 4.0 × 10 9 cfu / ml.
코다마에아 오메리는 YM broth 10 ml에 접종한 후 30℃에서 24시간 배양한 후 다시 YM broth 100ml에 접종하여 30℃에서 48시간 배양하여 균수가 1.0×107 cfu/ml가 되도록 하였다.
Kodamae Aomeri YM broth, incubated at 30 ° C for 24 hours, and then inoculated into 100 ml of YM broth and incubated at 30 ° C for 48 hours to give a bacterial count of 1.0 × 10 7 cfu / ml.
2-2. 스타터 배양액 제조2-2. Production of starter culture
설탕 30g, 건조효모 20g, 쌀겨 30g을 증류수 1L에 첨가한 후 고압증기멸균한 후 냉각시켜 락토바실러스 플란타룸 배양액 100ml과 코다마에아 오메리 배양액 100ml을 혼합하고 30℃에서 3일간 배양하여 락토바실러스 플란타룸(4.0×1014 cfu/ml)과 코다마에아 오메리(1×1012 cfu/ml)를 포함하는 스타터 배양액(starter culture)을 제조하였다.
30 g of sugar, 20 g of dry yeast and 30 g of rice bran were added to 1 L of distilled water, and the mixture was sterilized by autoclaving and then cooled. Then, 100 ml of a lactobacillus plantarum culture solution, And cultured at 30 ° C. for 3 days to obtain starter cultures containing Lactobacillus plantarum (4.0 × 10 14 cfu / ml) and Kodamae aomer (1 × 10 12 cfu / ml) .
실시예 3: 균주 또는 스타터 배양액을 첨가한 유과 제조Example 3: Production of whey supplemented with strain or starter culture
찹쌀 35kg과 물 65L에 실시예 2-2에서 얻은 스타터 배양액 1L를 혼합하여 3주간 20 내지 40℃에서 침지한 후 찹쌀을 분쇄하여 증자하고 호화된 찹쌀가루를 교반하는 꽈리치기를 하였다. 널빤지에 호화된 찹쌀가루 반죽을 놓고 밀대를 이용하여 편 다음 3cm(가로)x 5cm(세로)x0.5cm(두께)의 크기로 성형하였다. 50℃에서 24시간 건조 후 표면건조가 일어나지 않도록 플라스틱 백에 넣어 냉장고에서 2 내지 3일간 방치한 후 80 내지 90℃에서 1차 튀김을 하고, 180 내지 200℃에서 2차 튀김을 하여 유과를 제조하였다.
35 kg of glutinous rice and 65 L of water were mixed with 1 L of the starter culture obtained in Example 2-2 and immersed at 20 to 40 캜 for 3 weeks. Then, the glutinous rice was pulverized, and the glutinous rice powder was agitated to stir the glutinous rice powder. The glutinous rice dough, which was glued to the planks, was cut into a size of 3 cm (width) x 5 cm (length) x 0.5 cm (thickness) using a platen. Dried at 50 ° C for 24 hours, placed in a plastic bag so that surface drying did not occur, allowed to stand in a refrigerator for 2 to 3 days, first fried at 80 to 90 ° C and secondly fried at 180 to 200 ° C to prepare a yoghurt .
비교예 1: 일반 유과 제조Comparative Example 1: General Whey Production
유과제조에 있어서 찹쌀 35Kg과 물 65L을 혼합하여 3주간 20 내지 40℃에서 침지시키는 공정 이외에, 다른 공정은 상기 실시예 3과 동일한 방법을 사용하였다.
The same procedure as in Example 3 was used for the other steps in addition to the step of mixing 35 Kg of glutinous rice and 65 L of water in the manufacture of an oily product and immersing at 20 to 40 캜 for 3 weeks.
실험예 1: 대장균군의 번식억제 확인Experimental Example 1: Confirmation of reproductive inhibition of coliform group
상기 실시예 3과 비교예 1에서 스타터 배양액과 물을 넣고 1주일 침지시킨 찹쌀 상층액(이를 찹쌀발효액 이라함) 1ml씩 채취하고 증류수를 이용하여 10배수 희석한 시료를 데스옥시콜레이트 유당한천배지(Desoxycholate lactose agar) 와 건조필름(Biological film, 3M Microbiology Products, USA)에 접종하여 30℃ 항온기에서 48시간 동안 배양하였다. 집락수를 계산하여 대장균군의 수를 측정하였다. 그 결과를 도 2와 표 1에 나타내었다.
1 ml of a glutinous rice supernatant (hereinafter referred to as a glutinous rice fermentation broth) obtained by immersing the starter culture broth and water for 1 week in Example 3 and Comparative Example 1 was diluted 10 times with distilled water. The diluted sample was dissolved in desoxycholate lactose agar medium Desoxycholate lactose agar) and a dry film (Biological film, 3M Microbiology Products, USA), and cultured in a thermostat at 30 ° C for 48 hours. The number of colonies was counted to determine the number of coliforms. The results are shown in FIG. 2 and Table 1.
상기 표1에 나타낸 것처럼, 비교예 1의 찹쌀발효액에서는 4.1×107 cfu/ml의 대장균군이 검출되었으나, 실시예 3의 발효액에서는 대장균군이 전혀 검출되지 않았다.As shown in Table 1, the coliform group of 4.1 × 10 7 cfu / ml was detected in the waxy fermentation broth of Comparative Example 1, but no coliform group was detected in the fermentation broth of Example 3.
이는 젖산균의 일종인 락토바실러스 플란타룸이 발육하면서 젖산이 생성되고, 야생효모의 일종인 코다마에아 오메리가 발육하면서 발효액 상부 표면에 산막을 형성하여 대장균군과 같은 유해미생물의 번식을 억제하는 것으로 보인다.
Lactobacillus plantarum, which is a type of lactic acid bacteria, develops and lactic acid is produced. As a kind of wild yeast, Kodamaea oomeri develops to form an acid film on the surface of the fermentation broth to inhibit the propagation of harmful microorganisms such as coliform bacteria Seems to be.
실험예 2: 발효 후 찹쌀의 미세구조 관찰Experimental Example 2: Microstructure of glutinous rice after fermentation
상기 실시예 3과 비교예 1의 분쇄한 찹쌀 0.5g을 탄소와 gold-palladium으로 코팅한 다음 포면주사현미경(SEM)을 이용하여 표면구조를 관찰하였다. 그 결과를도 3에 나타내었다. 실시예 3의 찹쌀 표면은 비교예 1의 찹쌀표면에 비해 기공의 크기가 크고, 균일하게 분포되어 팽화도가 우수함이 관찰 되었다.
0.5 g of the ground glutinous rice of Example 3 and Comparative Example 1 was coated with carbon and gold-palladium, and then the surface structure was observed using a spherical scanning microscope (SEM). The results are shown in Fig. The surface of the glutinous rice of Example 3 was larger than that of the glutinous rice surface of Comparative Example 1, and the pores were uniformly distributed and excellent in the degree of puffing.
실험예 3: 제조된 유과의 형태 관찰Experimental Example 3: Observation of the shape of the produced yu
상기 실시예 3과 비교예 1에서 제조된 유과의 형태를 육안으로 비교 하였다. 그 결과를 도 4에 나타내었다. 실시예 3으로 제조한 유과의 부피가 크고 균일하며 표면이 매끄러운 것으로 관찰 되었다.
The morphology of the whey prepared in Example 3 and Comparative Example 1 was visually compared. The results are shown in Fig. The volume of the whey prepared in Example 3 was large, uniform, and smooth.
실험예 4: 제조된 유과의 부피, 경도 및 색도 측정Experimental Example 4: Measurement of volume, hardness and chromaticity of the prepared whey
4-1. 제조된 유과의 부피 측정4-1. Measurement of volume of prepared yuzu
상기 실시예 3과 비교예 1에서 제조된 유과 10g씩 5개를 취하여 종자치환법으로 측정하였다. 용기에 유과를 넣고 좁쌀로 채운 다음 좁쌀의 부피를 메스실린더로 측정하여 시료의 부피를 측정하였다. 그 결과를 표 2에 나타내었다.
Five of each 10 g of the oil produced in Example 3 and Comparative Example 1 were taken and measured by the seed replacement method. The volume of the sample was measured by measuring the volume of the millet with a measuring cylinder. The results are shown in Table 2.
4-2. 제조된 유과의 경도 측정 4-2. Hardness measurement of the prepared yogurt
상기 실시예 3과 비교예 1에서 제조된 유과를 4등분하여 한 조각당 2회, 총 8회 반복 측정하여 평균값을 취하였다. Rheometer(CR-500DX-S)를 사용하여 플런저(plunger)의 직경은 7mm, 면적 0.38cm2, 시료 높이 15mm, 진입깊이 50%로 경도를 측정하였다. 그 결과를 표 2에 나타내었다.
The yucca prepared in Example 3 and Comparative Example 1 was divided into quarters, and repeatedly measured eight times in total for two times per one piece to obtain an average value. The hardness of the plunger was measured using a Rheometer (CR-500DX-S) with a diameter of 7 mm, an area of 0.38 cm 2 , a sample height of 15 mm, and an entry depth of 50%. The results are shown in Table 2.
4-3. 제조된 유과의 색도 측정 4-3. Measurement of chromaticity of manufactured yoghurt
상기 실시예 3과 비교예 1에서 제조된 유과의 색도를 9회 반복하여 Konica Minolta(CR-400)로 측정하였다. 그 결과를 표 2에 나타내었다.
The color of the yucca prepared in Example 3 and Comparative Example 1 was measured 9 times by Konica Minolta (CR-400). The results are shown in Table 2.
상기 표 2에 나타낸 것처럼, 실시예 3에서 제조된 유과는 발효 후 찹쌀의 팽창도와 식감이 향상되었음을 확인하였다.As shown in Table 2, it was confirmed that the yucca produced in Example 3 had improved swelling and texture of glutinous rice after fermentation.
Claims (6)
A step of immersing the glutinous rice in an immersion liquid, pulverizing and kneading the glutinous rice soaked therein, growing the glutinous rice, kneading the glutinous rice dough into a predetermined shape, Wherein the immersion liquid comprises Lactobacillus plantarum and a seedling strain itself or a starter culture broth thereof.
The method according to claim 1, wherein the subspecies of the Kodamae subspecies is at least one selected from the group consisting of Kodamae aotophilia, Kodamae aacaducus, Kodamae atelipoli, Kodamae antidulidarium and Kodamae aomeris And at least one of them.
[Claim 2] The method according to claim 1, wherein the starter culture solution is prepared by mixing rice bran, sugar, and dry yeast in water, sterilizing the mixture, and cooling the mixture to culture a culture medium of Lactobacillus plantarum and Saccharomyces cerevisiae.
According to claim 1, wherein the starter culture is Lactobacillus Planta room ah spp each strain and Kodama 2 × 10 7 to 6 × 10 11 cfu / ml and 0.5 × 10 6 to 1.5 × 10 8 cfu / ml, and culturing.
[2] The method according to claim 1, wherein the immersion liquid starter culture liquid comprises 0.3 to 35% by weight of glutinous rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120135390A KR101406754B1 (en) | 2012-11-27 | 2012-11-27 | Preparing for honey pastry method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120135390A KR101406754B1 (en) | 2012-11-27 | 2012-11-27 | Preparing for honey pastry method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20140067743A KR20140067743A (en) | 2014-06-05 |
| KR101406754B1 true KR101406754B1 (en) | 2014-06-17 |
Family
ID=51123914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120135390A KR101406754B1 (en) | 2012-11-27 | 2012-11-27 | Preparing for honey pastry method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101406754B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102014442B1 (en) * | 2017-12-28 | 2019-08-26 | 전남대학교산학협력단 | A method for preparation of seaweed fulvescens snack containing fermented glutinous rice and opuntia humifusa |
| KR102552974B1 (en) * | 2020-09-14 | 2023-07-07 | 주식회사 이음새농업회사법인 | Method for manufacturing puffing rice snack containing lactobacillus and puffing rice snack containing lactobacillus manufactured using the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050010588A (en) * | 2003-07-21 | 2005-01-28 | 한국식품연구원 | Preparation Method of Yukwa Pastry with Good Quality with Rapidness |
-
2012
- 2012-11-27 KR KR1020120135390A patent/KR101406754B1/en not_active IP Right Cessation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050010588A (en) * | 2003-07-21 | 2005-01-28 | 한국식품연구원 | Preparation Method of Yukwa Pastry with Good Quality with Rapidness |
Non-Patent Citations (1)
| Title |
|---|
| 논문, 1996 * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20140067743A (en) | 2014-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104818229B (en) | A kind of steamed bun leavening and its preparation method and application | |
| JP5044769B2 (en) | Lactic acid bacteria Lactobacillus sakei strain, beverage manufacturing method, food manufacturing method, pickled bed manufacturing method, bread making raw material manufacturing method | |
| JP4524801B2 (en) | Method for producing fermented brown rice and method for producing fermented germinated brown rice | |
| CN112400952B (en) | Preparation method and application of dried fruit natural yeast dough | |
| CN101491350B (en) | Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof | |
| KR20090024250A (en) | Agent for enhancing growth and improving viability of lactic acid bacterium | |
| CN104593290A (en) | Pickled vegetable composite ferment with antioxidation function and application thereof | |
| CN110584024A (en) | Method for preparing fermented mutton by using mixed bacteria of lactic acid bacteria and saccharomycetes | |
| KR101223213B1 (en) | Method of Preparing Food Using Lactobacillus fermentum JS | |
| WO2007058061A1 (en) | Seed koji for brewing, koji for brewing, brewed foods and method of producing the same | |
| CN104799226B (en) | A kind of fermentation foretells the processing method of capsicum | |
| JP6955808B1 (en) | How to make fermented honey | |
| CN108285876A (en) | A kind of composite fermentation microbial inoculum and its raw material bacterial strain and application | |
| CN113249236B (en) | Saccharomyces cerevisiae, leavening agent, preparation method of saccharomyces cerevisiae and leavening agent, application of saccharomyces cerevisiae and leavening agent in preparation of fermented food, fermented rice cake and preparation method of fermented rice cake | |
| CN110584032A (en) | Method for biologically removing fishy smell of shellfish meat through ozone combined with anaerobic microbial fermentation | |
| KR101720844B1 (en) | Method for producing lactic acid fermentation product using rice cultured with Shitake mushroom | |
| KR101406754B1 (en) | Preparing for honey pastry method | |
| KR102215277B1 (en) | Method for manufacturing fermented rice cakes using low temperature fermented grain by complex micro-organisms | |
| CN111820287A (en) | Preparation method of pure plant handmade yoghurt powder | |
| Josephsen et al. | Fermented foods and starter cultures | |
| KR20080040134A (en) | Composition and method for promoting proliferation of beneficial microorganisms | |
| Sanni et al. | Microbiological evaluation of Ghanaian maize dough co-fermented with cowpea | |
| KR101835944B1 (en) | Rice cake comprising processed chicken breast and manufacturing method thereof | |
| CN104664298A (en) | Processing method for fermented crispy BU beans, crispy lettuces, BU chilies and BU lotus root tips | |
| JP4132037B2 (en) | Method for producing lactic acid fermented food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20170602 Year of fee payment: 4 |
|
| LAPS | Lapse due to unpaid annual fee |