KR102111630B1 - Manufacturing method of scorched rice comprising live lactic acid bacteria - Google Patents
Manufacturing method of scorched rice comprising live lactic acid bacteria Download PDFInfo
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- KR102111630B1 KR102111630B1 KR1020180132521A KR20180132521A KR102111630B1 KR 102111630 B1 KR102111630 B1 KR 102111630B1 KR 1020180132521 A KR1020180132521 A KR 1020180132521A KR 20180132521 A KR20180132521 A KR 20180132521A KR 102111630 B1 KR102111630 B1 KR 102111630B1
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- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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Abstract
본 발명은 누룽지의 원료가 되는 곡물을 취반하여 누룽지를 제조한 후, 수득된 누룽지를 유산균으로 발효시켜 생유산균을 다량 함유하는 누룽지의 제조방법에 관한 것으로서, (1) 누룽지의 원료가 되는 곡물을 취반하여 누룽지를 제조하는 누룽지 제조단계; (2) 락토바실러스 퍼멘텀 JS 균주를 글루코오스 및 콩 추출 분말을 포함하는 식물성 유산균 배지에서 배양하는 균주배양단계; 및 (3) 누룽지 제조단계에서 수득되는 누룽지 100중량부에 균주배양단계에서 수득되는 균주 0.1 내지 1 중량부를 첨가하고 30 내지 45℃의 온도에서 30분 내지 10시간 동안 정치시키는 발효단계;를 포함함을 특징으로 한다.The present invention relates to a method for producing nurungji containing a large amount of bio-lactic acid bacteria by fermenting the obtained nurungji with lactic acid bacteria after preparing the nurungji by handling the grain which is the raw material of nurungji, (1) the grain which is the raw material of nurungji A nurungji manufacturing step of preparing nurungji by cooking; (2) strain culture step of culturing the Lactobacillus performance JS strain in vegetable lactic acid bacteria medium containing glucose and soybean extract powder; And (3) a fermentation step of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the production step of nurungji and standing at a temperature of 30 to 45 ° C for 30 minutes to 10 hours. It is characterized by.
Description
본 발명은 생유산균 함유 누룽지의 제조방법에 관한 것으로 특히, 누룽지의 원료가 되는 곡물을 취반하여 누룽지를 제조한 후, 수득된 누룽지를 유산균으로 발효시켜 생유산균을 다량 함유하는 누룽지의 제조방법에 관한 것이다. The present invention relates to a method for producing nurungji containing raw lactic acid bacteria, and in particular, to prepare a nurungji by cooking grains as a raw material for nurungji, and then fermenting the obtained nurungji with lactic acid bacteria to produce a nurungji containing a large amount of raw lactic acid bacteria will be.
누룽지(Scorched Rice 또는 crust of overcooked rice)는 밥을 지을 때 솥바닥에 눌어붙은 밥 또는 편평하게 펼쳐서 가열시켜 얻어지는 취반(즉, 밥을 짓는 일)의 부산물을 의미한다. Scorched rice (or crust of overcooked rice) refers to a by-product of rice cooked (i.e., rice cooked) that is pressed by pressing on the bottom of the pot or heated flat to heat when cooking rice.
누룽지는 예부터 우리나라의 식후 디저트로서 많은 사랑을 받아온 식품 중의 하나이다. 그러나 누룽지는 현대에 들어오면서 점점 전통방법의 밥짓는 일이 줄어들면서 누룽지도 시야에서 사라져 왔다. 최근에 와서 누룽지를 상업적 목적으로 밥을 짓고 나서 누룽지를 만드는 공정으로 해서 누룽지를 상업화 하고 있다. 그러나 누룽지는 단순히 뜨거운 물에 넣어서 밥 대신 먹는 식사대용식으로 이용하고 있다.Nurungji is one of the foods that have been loved as a dessert after Korea since ancient times. However, with the advent of modern times, the number of traditional methods of cooking has decreased, and Nurungji has disappeared from view. Recently, it has commercialized Nurungji as a process for making Nurungji after cooking rice for commercial purposes. However, Nurungji is simply used as a meal replacement for rice instead of rice.
또한, "동의보감"에서는 누룽지를 '취건반(炊乾飯)'이라고 불렀으며, 특히 소화불량을 해결하는 데 사용하였다. 또한 취반하는 곡류로서 현미를 사용하여 수득되는 현미 누룽지는 현미가 가지고 있는 특성인 노화예방, 항암효과, 피로회복, 변비예방 등 다양한 기능을 가지고 있고, 또한 섬유질이 풍부해 포만감을 오래 느낄 수 있어 다이어트에도 효과적인 것으로 알려져 있다.In addition, in "Donguibogam", Nurungji was called 'Qungeonban (炊 乾飯)', and was especially used to solve indigestion. In addition, brown rice brown rice obtained using brown rice as cooked grain has various functions such as aging prevention, anti-cancer effect, fatigue recovery, and constipation prevention, which are the characteristics of brown rice. It is also known to be effective.
밥을 지을 때 쌀이 물을 흡수하면서 끓고 나면, 솥바닥에 물이 거의 남아 있지 않게 되는데, 솥바닥 온도가 200℃가 넘으면 밑바닥에 붙어 있는 밥알들은 '아미노카보닐 반응'에 의하여 갈변(褐變)과 동시에 휘발성의 '카르보닐 화합물'을 생성한다. 이 성분이 밥에 스며들어 특유한 구수한 밥의 향미를 이루게 되며, 이것이 누룽지이다.When rice is cooked and boils while absorbing water, almost no water remains on the bottom of the pot. When the bottom temperature of the pot exceeds 200 ℃, the rice grains attached to the bottom are browned by 'aminocarbonyl reaction'. ) At the same time to produce a volatile 'carbonyl compound'. This ingredient is impregnated with rice to form the distinct flavor of rice, and this is nurungji.
그러나, 누룽지는 수분함량이 낮아서 보관성이나 휴대성은 우수하나, 수분함량이 낮고, 경도가 매우 높아서 딱딱하여 나이가 있는 분들이나 어린이들은 치아가 단단하지 못해서 씹어서 먹기가 곤란하다는 단점이 있다.However, nurungji has a low moisture content, so it has excellent storage and portability, but has a low moisture content and very high hardness, making it difficult for older people or children to chew and eat because their teeth are not hard.
대한민국 등록특허공보 등록번호 제10-0948634호(발명의 명칭: 커피대용 누룽지 차 제조방법)는 "본 발명은 커피대용 누룽지 차 제조방법에 관한 것으로, 더욱 상세하게는 구수하고 감칠맛 나게 제조함과 아울러 유산균에 의한 영양적 측면을 더욱 높일 수 있게 되고, 커피와 그 맛과 향을 비슷하게 하여 커피대용으로 음용하도록 한 커피대용 누룽지 차 제조방법에 관한 것이다. 본 발명은 쌀을 물에 2~3번 씻어내는 쌀 세척공정과, 물 1000중량부에 설탕1~3중량부와 소금 0.5~2중량부와 식초 0.5~2중량부를 넣어 희석시킨 후 세척된 쌀을 넣어 잠기도록 한 상태로 30~40분 침지시킨 다음 체에 받쳐두는 침지공정과, 상기 공정을 거친 쌀에 물을 1 : 1.1~1.3의 비율로 부어 밥을 지은 다음 지어진 밥을 누룽지로 만든 후 그 누룽지를 24~48시간 건조시켜 건조된 상태의 누룽지를 제조하는 누룽지 제조공정과, 볏짚에 존재하는 고초균(Bacillus subtilis)을 물에 천배액으로 희석시킨 후 건조된 누룽지에 균일하게 고루 분사하는 고초균 분사공정과, 상기 공정을 거친 후 20~40℃의 온도로 1~3일 동안 발효시키는 과정을 3~5회 반복한 후 건조시킨 다음 분쇄하여 분말화하는 마무리공정을 통해 누룽지 차를 제조하는 것을 특징으로 한다."고 기술하고 있다.Republic of Korea Registered Patent Publication No. 10-0948634 (name of the invention: coffee substitute nurungji tea manufacturing method) "The present invention relates to a coffee substitute nurungji tea manufacturing method, more specifically, to preserve and umami taste It is possible to further increase the nutritional aspects of lactic acid bacteria, and to a method of manufacturing coffee substitute nurungji tea to make coffee and drink similar to the taste and aroma of the coffee.The present invention washes rice 2-3 times in water Rice washing process, and 1 to 3 parts by weight of sugar, 0.5 to 2 parts by weight of salt and 0.5 to 2 parts by weight of vinegar, diluted with 1000 parts by weight of water, and then immersed for 30 to 40 minutes with the washed rice soaked After making the rice, the rice that has been subjected to the above process is poured with water in the ratio of 1: 1.1 to 1.3 to make rice, then the cooked rice is made into nurungji and dried by drying the nurungji for 24 to 48 hours. Of nurung Nurungji manufacturing process for producing paper, and Bacillus subtilis present in rice straw, diluted with a thousand-fold solution in water and sprayed evenly over dried Nurungji, and 20-40 ° C after the process It is characterized by producing a nurungji tea through a finishing process of repeating the fermentation process for 1 to 3 days at a temperature for 3 to 5 times, then drying and then pulverizing it. "
대한민국 공개특허공보 공개번호 제10-2017-0066013호(발명의 명칭: 산양유를 이용한 유산균 발효 현미 누룽지)는 "본 발명은 현미 누룽지에 있어서, 현미멥쌀과 현미찹쌀을 40~60중량% : 40~60중량%의 비율로 혼합하여 지은 현미밥과, 산양유를 85℃에서 10분 동안 중탕한 후, 이를 다시 35~40℃로 냉각하고 중탕한 산양유에 유산균을 첨가하여 38~42℃의 발효온도에서 8시간 동안 발효시켜 산양유 그릭요거트를 제조하고, 상기 현미밥 100중량부에 산양유 그릭요거트를 20~30중량부로 혼합한 후 38~42℃의 온도에서 24~48시간 동안 발효시켜 유산균 발효 현미밥을 제조하며, 상기 유산균 발효 현미밥을 누룽지 틀에 넣어 열 압착하여 누룽지를 제조함으로써, 현미의 효능 뿐만 아니라 산양유의 효능을 가지는 누룽지를 제조할 수 있어 영양이 풍부한 효과가 있으며, 그에 따라 제조된 누룽지를 매끼 마다 1~2개씩 섭취하면 장내 유산균 증식으로 인한 배변활동이 원활함에 따라 체내 독소배출과 면역증강에 도움이 되는 건강식이 될 것이다."고 기술하고 있다.Republic of Korea Patent Publication No. 10-2017-0066013 (invention name: fermented lactic acid bacteria using goat milk brown rice nurungji) "The present invention in brown rice brown rice, brown rice and brown rice glutinous rice 40 to 60% by weight: 40 ~ After mixing the brown rice cooked by mixing at a ratio of 60% by weight and goat oil for 10 minutes at 85 ° C, it is cooled to 35-40 ° C again, and lactic acid bacteria are added to the heated goat milk at a fermentation temperature of 38-42 ° C. Fermented for 8 hours to produce goat milk Greek yogurt, mixed with 100 parts by weight of the brown rice with 20 to 30 parts by weight of goat milk, and fermented for 24 to 48 hours at a temperature of 38 to 42 ° C to produce lactic acid bacteria fermented brown rice By manufacturing, the lactic acid bacteria fermented brown rice is put into a mold and heat-pressed to produce nurungji, thereby making it possible to produce nurungji having the efficacy of goat milk as well as the efficacy of brown rice, and has a rich nutritional effect. "If you consume 1 to 2 of Nurungji manufactured every day, it will be a healthy food that helps to release toxins and enhance immunity in the body as the bowel activity due to the growth of lactic acid bacteria in the intestine is smooth."
대한민국 등록특허공보 등록번호 제10-1448187호(발명의 명칭: 발효누룽지의 제조방법)는 "본 발명은 발효누룽지의 제조방법에 관한 것으로서, 더욱 상세하게는 발효시킨 혼합곡물로 누룽지를 제조하여 소화흡수력이 좋으면서도 영양소의 분포가 고르게 이루어지고, 보다 구수한 맛을 음미할 수 있는 고품질, 고기능성의 누룽지를 제공할 수 있도록 한 발명에 관한 것이다."고 기술하고 있다.Republic of Korea Registered Patent Publication No. 10-1448187 (invention name: fermented nurungji manufacturing method) "The present invention relates to a method of manufacturing fermented nurungji, and more specifically, by producing and digesting nurungji with fermented mixed grains The invention relates to an invention that provides a high-quality, highly functional nurungji that can have a better absorption and even distribution of nutrients and savor a more savory taste. "
대한민국 등록특허 제10-1223213호(발명의 명칭: 락토바실러스 퍼멘텀 JS 균주를 이용한 식품의 제조방법)는 "본 발명은 락토바실러스 퍼멘텀 JS 균주를 식물성 유산균 배지에서 배양하는 단계; 및 배양된 균주를 곡류에 첨가하여 밥, 떡, 도넛을 제조하는 단계를 포함하는 락토바실러스 퍼멘텀 JS 균주를 이용한 식품의 제조방법에 관한 것이다. 본 발명에 따르면, 질감과 풍미가 좋고 유산균이 풍부할 뿐 아니라, 노화방지 및 저장성이 우수한 식품이 제조될 수 있다."고 기술하고 있다.Republic of Korea Patent No. 10-1223213 (Invention name: method of manufacturing food using the Lactobacillus permentum JS strain) "The present invention is a step of culturing the Lactobacillus permentum JS strain in a vegetable lactic acid bacteria medium; and cultured strain It relates to a method for producing food using a Lactobacillus permanent JS strain comprising the step of preparing a rice, rice cake, donut by adding to the grain.According to the present invention, as well as good texture and flavor, rich in lactic acid bacteria, "A food with excellent anti-aging and storage properties can be produced."
본 발명은 누룽지의 원료가 되는 곡물을 취반하여 누룽지를 제조한 후, 수득된 누룽지를 유산균으로 발효시켜 생유산균을 다량 함유하는 누룽지의 제조방법을 제공하는 것이며, 또한 수분함량이 낮고, 경도가 매우 높아서 딱딱하여 나이가 있는 분들이나 어린이들은 치아가 단단하지 못해서 씹어서 먹기가 곤란하다는 단점을 해결하고, 누룽지를 후처리하여 가식성을 높인 누룽지의 제조방법을 제공함을 목적으로 한다.The present invention is to provide a method for producing nurungji containing a large amount of bio-lactic acid bacteria by fermenting the obtained nurungji with lactic acid bacteria after preparing the nurungji by cooking grains which are raw materials for nurungji, and also has a low moisture content and very hardness. The purpose is to provide a method for preparing nurungji with improved edibility by resolving the drawbacks that it is difficult to chew and eat because the teeth are not solid and the children are difficult to chew.
본 발명에 따른 생유산균 함유 누룽지의 제조방법은, (1) 누룽지의 원료가 되는 곡물을 취반하여 누룽지를 제조하는 누룽지 제조단계; (2) 락토바실러스 퍼멘텀(L. fermentum) JS 균주를 글루코오스 및 콩 추출 분말을 포함하는 식물성 유산균 배지에서 배양하는 균주배양단계; 및 (3) 누룽지 제조단계에서 수득되는 누룽지 100중량부에 균주배양단계에서 수득되는 균주 0.1 내지 1 중량부를 첨가하고 30 내지 45℃의 온도에서 30분 내지 10시간 동안 정치시키는 발효단계;를 포함한다.A method for producing a nurungji containing a lactic acid bacterium according to the present invention includes: (1) a nurungji manufacturing step of preparing a nurungji by cooking grains as a raw material for the nurungji; (2) Lactobacillus performance ( L. fermentum ) strain culture step of culturing the JS strain in vegetable lactic acid bacteria medium containing glucose and soybean extract powder; And (3) a fermentation step of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the production step of nurungji and standing at a temperature of 30 to 45 ° C. for 30 minutes to 10 hours. .
본 발명에 따르면, 누룽지의 원료가 되는 곡물을 취반하여 누룽지를 제조한 후, 수득된 누룽지를 유산균으로 발효시켜 생유산균을 다량 함유하는 누룽지의 제조방법을 제공하는 것이며, 또한 수분함량이 낮고, 경도가 매우 높아서 딱딱하여 나이가 있는 분들이나 어린이들은 치아가 단단하지 못해서 씹어서 먹기가 곤란하다는 단점을 해결하고, 누룽지를 후처리하여 가식성을 높인 누룽지의 제조방법을 제공하는 효과가 있다.According to the present invention, after preparing the nurungji by cooking the grain as a raw material of the nurungji, and then fermenting the obtained nurungji with lactic acid bacteria to provide a method for producing nurungji containing a large amount of bio-lactic acid bacteria, the water content is low, hardness It has the effect of providing a manufacturing method of nurungji that is hard because it is very high, so that older people or children have difficulty in chewing and eating it because the teeth are not hard, and post-processing the nurungji.
도 1은 본 발명의 하나의 구체예에 따른 생유산균 함유 누룽지의 제조공정을 나타내는 흐름도이다.
도 2는 본 발명의 다른 하나의 구체예에 따라 압출에 의한 누룽지 부각의 제조공정을 나타내는 흐름도이다.Figure 1 is a flow chart showing the production process of nurungji containing lactic acid bacteria according to one embodiment of the present invention.
Figure 2 is a flow chart showing the manufacturing process of Nurungji relief by extrusion according to another embodiment of the present invention.
이하, 본 발명의 구체적인 실시예를 첨부한 도면을 참조하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings, specific embodiments of the present invention will be described in detail.
도 1에 나타낸 바와 같이, 본 발명에 따른 생유산균 함유 누룽지의 제조방법은, (1) 누룽지의 원료가 되는 곡물을 취반하여 누룽지를 제조하는 누룽지 제조단계; (2) 락토바실러스 퍼멘텀 JS 균주를 글루코오스 및 콩 추출 분말을 포함하는 식물성 유산균 배지에서 배양하는 균주배양단계; 및 (3) 누룽지 제조단계에서 수득되는 누룽지 100중량부에 균주배양단계에서 수득되는 균주 0.1 내지 1 중량부를 첨가하고 30 내지 45℃의 온도에서 30분 내지 10시간 동안 정치시키는 발효단계;를 포함함을 특징으로 한다.As shown in Figure 1, a method of manufacturing a raw acid-containing yeast-nungji according to the present invention, (1) nurungji manufacturing step of producing the nurungji by cooking the grain as a raw material of the nurungji; (2) strain culture step of culturing the Lactobacillus performance JS strain in vegetable lactic acid bacteria medium containing glucose and soybean extract powder; And (3) a fermentation step of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the production step of nurungji and standing at a temperature of 30 to 45 ° C for 30 minutes to 10 hours. It is characterized by.
상기 (1)의 누룽지 제조단계는 누룽지의 원료가 되는 곡물을 취반하여 누룽지를 제조하는 것으로 이루어진다. 누룽지는, 앞서 설명한 바와 같이, 밥을 지을 때 쌀이 물을 흡수하면서 끓고 나면, 솥바닥에 물이 거의 남아 있지 않게 되는데, 솥바닥 온도가 200℃가 넘으면 밑바닥에 붙어 있는 밥알들은 '아미노카보닐 반응'에 의하여 갈변(褐變)과 동시에 휘발성의 '카르보닐 화합물'을 생성하며, 이 성분이 밥에 스며들어 특유한 구수한 밥의 향미를 이루게 되는 것이다. 따라서, 이러한 누룽지 제조단계는 취반, 즉 밥을 짓는 것과 동시에 이루어질 수 있고, 달리 대량생산 등을 위하여 일단 밥을 지은 후, 수득된 밥을 별도로 가열 및/또는 가열가압하여 누룽지로 제조될 수도 있다. 보다 상세하게 설명하면, 쌀을 세척한 후, 세척된 쌀에 물을 부어넣고(가수), 취반을 행하여 밥을 수득할 수 있다. 여기에서 취반(cooking of rice, 炊飯)이라 함은 쌀에 물을 가하고 가열해서 밥을 짓는 것을 의미하며, 취반의 목적은 쌀에 알맞은 물을 흡수시켜, 쌀의 전분을 호화시키는 것과 쌀의 조직을 적당하게 연화시키는 것이다. 취반의 과정은 쌀씻기 - 물의 조절 - 침지 - 가열 - 뜸들이기이다. 쌀은 수분이 약 15%이지만 밥은 약 65%의 수분을 함유하기 때문에 취반 중 증발량도 포함시켜, 물의 양은 쌀 무게의 1.5배, 쌀부피의 1.2배가 표준이다. 쌀알에 균일하게 흡수시키기 위해서는 미리 침지하여 물을 흡수시키고 나서 가열하는 편이 좋다. 침지시간은 30분 이상 필요하며, 거의 2시간이면 종료한다. 화력은 점화한 후, 약 10분 전후에서 끓도록 조절하고, 끓고 난 후, 강한 불에서 중간 불로 하고, 쌀의 흡수가 끝나고 나서는 약한 불로 하여 불끄기 직전에 단시간 강한 불로 한다. 가열시간은 20 내지 30분이 된다. 뜸들일 때도 고온으로 유지하는 것이 중요하다. 뜸들이기가 끝나면, 뚜껑을 덮고 여분의 증기를 증발시켜야 끈기가 좋은 밥이 된다. 이때, 취반의 대상이 되는 곡물의 종류에 따라, 흰쌀밥, 현미밥, 찹쌀밥, 흑미밥, 영양밥 등으로 불리우는 각양각종의 밥이 수득되며, 수득된 밥의 종류에 따라, 진밥, 된밥, 고두밥 등으로 나뉠 수 있다. 고두밥은 아주 되게 지어 고들고들하게 지은 된밥을 말하며, 주로 식혜나 술을 만들 때 발효에 드는 시간을 줄이기 위해 많이 사용한다. 고두밥을 만들기 위해서는 쌀을 잘 씻어 하룻밤 정도 충분히 불려야 하며, 1 내지 2시간 정도 물기를 빼고 찜통이나 시루에서 증기로 쪄 낸다. 밥이 지어지면, 이를 밀대 등으로 얇게 펴서 판상으로 성형하고, 열판 등을 사용하여 가열 및 필요에 따라 가압하여 누룽지로 만든다. 가열은 중약불 정도로 약 15분 정도로 수행되며, 그에 의하여 누룽지를 얻을 수 있다.In the step (1), the nurungji production step consists of preparing grains serving as raw materials for the nurungji and producing nurungji. As described above, as described above, when rice boils while boiling while absorbing water, almost no water remains on the bottom of the pot. Reaction 'produces browning and volatile' carbonyl compounds' at the same time, and this ingredient is impregnated with rice to form a unique flavor of rice. Accordingly, the nurungji production step may be performed at the same time as cooking, that is, cooking rice, or alternatively, after preparing the rice once for mass production or the like, the obtained rice may be separately heated and / or heat-pressed to be produced as nurungji. In more detail, after washing the rice, water can be poured into the washed rice (singer) and cooked to obtain rice. Here, cooking (cooking of rice) means adding rice to water and heating it to cook rice. It is to soften properly. The process of cooking is rice washing-water conditioning-immersion-heating-steaming. Rice has about 15% moisture, but since rice contains about 65% moisture, it also includes the amount of evaporation during cooking, so the amount of water is 1.5 times the weight of rice and 1.2 times the volume of rice. In order to uniformly absorb the rice grains, it is better to immerse them in advance and absorb the water before heating. Immersion time is required for 30 minutes or more, and ends in almost 2 hours. After the ignition, the heat is adjusted to boil about 10 minutes or so, and after boiling, it is changed to a medium heat from a strong fire, and a weak fire after absorption of rice is set to a strong fire shortly before extinguishing. The heating time is 20 to 30 minutes. It is important to keep it hot even when it is moxa. When the steaming is finished, the lid must be covered and the extra steam evaporated to become a sticky rice. At this time, various types of rice called white rice, brown rice, glutinous rice, black rice, nutritious rice, etc. are obtained depending on the type of grain to be cooked. It can be divided into godubap, etc. Godubab is a very well-made and cooked rice. It is mainly used to reduce the time required for fermentation when making Sikhye or alcohol. To make godubap, you need to wash the rice well and soak it well overnight, drain it for 1-2 hours, and steam it in a steamer or seer. When the rice is cooked, it is thinly spread with a straw or the like to form it into a plate shape, and then heated and pressed as necessary to form a nurungji. Heating is performed for about 15 minutes to about medium heat, whereby a nurungji can be obtained.
누룽지의 원료가 되는 상기 곡물은 멥쌀백미, 찹쌀백미, 멥쌀현미, 찹쌀현미, 흑미, 보리, 조, 수수, 귀리, 콩 및 이들 중 2 이상의 혼합물인 혼합곡물로 이루어진 군으로부터 선택될 수 있으며, 상기 곡물이 혼합곡물인 경우, 혼합곡물을 구성하는 곡물들 중 하나의 곡물은 멥쌀백미, 찹쌀백미, 멥쌀현미, 찹쌀현미, 흑미 및 이들 중 2 이상의 혼합물로 이루어지는 군으로부터 선택되는 쌀일 수 있고, 혼합곡물을 구성하는 각 곡물 간의 혼합비는 혼합곡물 총 중량을 기준으로 쌀이 50중량%를 초과하는 양으로 포함될 수 있다.The grain, which is a raw material of Nurungji, may be selected from the group consisting of non-glutinous rice, glutinous rice, non-glutinous rice, glutinous rice brown rice, black rice, barley, crude, sorghum, oats, soybeans, and a mixture of two or more of these. When the grain is a mixed grain, one of the grains constituting the mixed grain may be rice selected from the group consisting of non-glutinous rice, glutinous rice, non-glutinous brown rice, glutinous brown rice, black rice, and mixtures of two or more of these, mixed grains Mixing ratio between each grain constituting may be included in an amount of more than 50% by weight of rice based on the total weight of the grain.
상기 (2)의 균주배양단계는 락토바실러스 퍼멘텀 JS 균주를 글루코오스 및 콩 추출 분말을 포함하는 식물성 유산균 배지에서 배양하는 것으로 이루어진다. 락토바실러스 퍼멘템 JS 균주는 단독으로 배양하여 사용할 수도 있으나, 락토바실러스 플란타륨(L. plantarum), 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 브레비스(Lactobacillus brevis), 류코노스톡 메센테로이데스(Leuconostoc mesenteroides), 페디오코커스 펜토사케우스(Pediococcus pentosaceus)로 이루어진 군으로부터 선택되는 1종 이상의 균주와 혼합 배양하여 사용함으로써 유산균에 의한 효과를 더욱 제고할 수도 있다. 혼합 배양 시에 사용하는 배지 조성 및 배양 방법은 단일 배양 시에 이용한 바와 같다. 여기에서, 배양된 락토바실러스 퍼멘텀 JS 균주의 농도는 1X105 내지 1X1011 CFU/g, 바람직하게는 1X108 내지 1X1010 CFU/g일 수 있으며, 90℃ 이상, 바람직하게는 100℃ 이상의 높은 조리 온도에서 내열성을 가질 수 있다.The strain culture step of (2) consists of culturing the Lactobacillus performance JS strain in a vegetable lactic acid bacteria medium containing glucose and soybean extract powder. Lactobacillus buffer mentem JS strain, but also be used in culture alone, Lactobacillus Planta volume (L. plantarum), Lactobacillus casei, flow Pocono stock mesen teroyi des (Lactobacillus casei), Lactobacillus brevis (Lactobacillus brevis) ( Leuconostoc mesenteroides ), Pediococcus pentosaceus ) can be further mixed with and cultured with one or more strains selected from the group consisting of lactic acid bacteria. The medium composition and culture method used in the mixed culture are the same as those used in the single culture. Here, the concentration of the cultured Lactobacillus performance JS strain may be 1X10 5 to 1X10 11 CFU / g, preferably 1X10 8 to 1X10 10 CFU / g, and high cooking of 90 ° C or higher, preferably 100 ° C or higher It can have heat resistance at temperature.
상기 (3)의 발효단계는 누룽지 제조단계에서 수득되는 누룽지 100중량부에 균주배양단계에서 수득되는 균주 0.1 내지 1 중량부를 첨가하고 30 내지 45℃의 온도에서 30분 내지 10시간 동안 정치시키는 것으로 이루어진다. 이때 균주, 즉 유산균의 접종 시 상기한 바와 같이 균주배양단계에서 수득되는 균주 만을 접종할 수 있으나, 바람직하게는 발효현미와 특히 유산균의 발효 시 먹이가 되는 설탕이 함께 첨가될 수 있으며, 이러한 발효현미나 설탕의 양은 제한이 없이 적절히 사용될 수 있음은 이해될 수 있을 것이다.The fermentation step of (3) consists of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the manufacturing step of nurungji and standing for 30 minutes to 10 hours at a temperature of 30 to 45 ° C. . At this time, when inoculating the strain, that is, only the strain obtained in the strain culture step as described above when inoculating lactic acid bacteria, but preferably fermented brown rice and especially sugar to be fed when fermenting lactic acid bacteria can be added together, such fermented brown rice B It will be understood that the amount of sugar can be used without limitation.
상기 균주배양단계는, 락토바실러스 퍼멘텀 JS 원균 콜로니를 MRS 배지에 접종하여 35℃에서 5일 동안 종균 배양된 락토바실러스 퍼멘텀 JS 균주를 물 20 ℓ당 글루코오스(glucose) 400 g, 콩 추출 분말 400 g, K2HPO4 50 g, 소듐아세테이트(sodium acetate) 40 g, MgSO4 10 g 및 트윈(Tween)-80 10 g이 혼합된 식물성 유산균 배지에 접종한 후, 30 내지 45℃에서 2 내지 5일 동안 배양하는 것으로 이루어진다.In the strain culture step, Lactobacillus performance JS strain was inoculated into MRS medium, and Lactobacillus performance JS strains cultured for 5 days at 35 ° C were glucose 400 g per 20 liters of water, 400 g of soybean extract powder 400 g, K 2 HPO 4 50 g, sodium acetate (sodium acetate) 40 g, MgSO 4 10 g and Tween (Tween) -80 10 g, and then inoculated in a mixed vegetable lactic acid bacteria medium, 2 to 5 at 30 to 45 ℃ It consists of culturing for a day.
상기한 바와 같은 본 발명에 따른 방법에 의하여 생유산균을 다량 함유하는 생유산균 함유 누룽지가 수득될 수 있다.By the method according to the present invention as described above can be obtained a crude lactic acid bacteria-containing nurungji containing a large amount of lactic acid bacteria.
그러나, 누룽지는 수분함량이 낮고, 경도가 매우 높아서 딱딱하여 나이가 있는 분들이나 어린이들은 치아가 단단하지 못해서 씹어서 먹기가 곤란하다는 단점이 있다. 이러한 단점을 극복하고, 남녀노소가 보다 즐길 수 있는 누룽지 부각(즉, 바삭바삭한 과자 형태)을 발명하기에 이르렀다. However, nurungji has the disadvantage that it is difficult to chew and eat because older people or children have hard teeth because the moisture content is low and the hardness is very high. Overcoming these shortcomings, it has come to invent the Nurungji relief (that is, crispy confectionary form) that can be enjoyed by men and women of all ages.
쌀은 단순히 쌀에 그치지 않고 쌀 속에 유익한 미생물인 유산균을 스며들게 하여 유산균이 발효를 하도록 하였으며, 유산균이 쌀의 기공을 통해 들어가서 확고하게 자리를 잡을 수 있도록 펙틴 등의 결합제를 바람직하게는 쌀의 총 중량에 대하여 0.1 내지 2%(w/w)를 이용하여 단단하게 쌀의 내부에 고정이 되도록 하여 많은 유산균이 쌀의 내부에서 발효가 잘 일어날 수 있도록 설계하였다. 쌀은 약 10 내지 16시간 정도 상온(20 내지 25℃)에서 발효가 된 쌀로 밥을 짓고 나서 밥 속에 함유된 유산균의 생균수를 식품공전의 유산균수 측정 방법에 준해서 분석하였다. 그 결과, 밥을 짓고 나서도 상당한 유산균 개체수가 생존하는 것을 확인하였다. 밥속에 생존하는 유산균의 개체수는 다음과 같다. 대조군(control)으로 일반 유산균인 L. plantarum을 첨가하여 발효한 밥에서는 유산균이 생존하지 않았다.The rice is not just rice, but the lactic acid bacteria, which are beneficial microorganisms, are impregnated in the rice so that the lactic acid bacteria ferment, and a binder such as pectin is preferably used so that the lactic acid bacteria enter through the pores of the rice and firmly settle. With respect to 0.1 to 2% (w / w), it was designed to be firmly fixed to the inside of the rice, so that many lactic acid bacteria can be easily fermented inside the rice. Rice was cooked with rice fermented at room temperature (20 to 25 ° C) for about 10 to 16 hours, and then the number of live bacteria of lactic acid bacteria contained in the rice was analyzed according to the method of measuring the number of lactic acid bacteria in the food industry. As a result, it was confirmed that a considerable number of lactic acid bacteria survive even after cooking. The number of lactic acid bacteria surviving in rice is as follows. Lactic acid bacteria did not survive in rice fermented by adding L. plantarum , a general lactic acid bacteria, as a control.
여기에서 '누룽지 부각'이라 함은 누룽지를 '부각'의 형태로 가공한 것을 의미하며, '부각'은 달리 '튀각'이라고도 하며, 부각이나 튀각은 일본식으로 밀가루와 달걀을 입히는 것도 아니고, 중국처럼 녹말즙을 묻히지도 않고 마른 것을 그대로 튀긴 것을 의미한다. 좀 더 세분하여 설명하면, 채소나 해초를 손질해서 찹쌀풀이나 밀가루를 묻혀서 말려 기름에 튀긴 것을 부각이라 한다. 튀각은 찹쌀풀을 바르지 않고 그대로 튀긴 반찬을 말한다. 찹쌀풀을 발라서 말린 것이라 기름에 넣으면 하얗게 부풀어 올라 풍성하고 바삭하며 고소하다. 찹쌀 부각은 흔히 김, 깻잎, 다시마, 가죽잎, 동백잎, 국화잎, 깻송이 등으로 만든다. 사찰에서는 들깨꽃 송이와 깻잎 비슷한 자주빛의 차조기 꽃송이로도 만든다. 열매가 여물기 전에 송이를 따서 찹쌀풀을 발라 말린다. Here, 'Nurungji relief' refers to the processing of Nurungji in the form of 'Relief', and 'Relief' is also sometimes referred to as 'Twigak', and the relief or fried rice is not Japanese-style flour and eggs, like China. It means that the dried one is fried without being covered with starch juice. In more detail, vegetables and seaweed are trimmed with glutinous rice paste or wheat flour, and dried and fried. Fried rice is a side dish fried without applying glutinous rice paste. It is dried by applying glutinous rice paste, so when it is added to the oil, it swells up white, making it rich, crispy and fragrant. Glutinous rice is often made from seaweed, sesame leaves, kelp, leather leaves, camellia leaves, chrysanthemum leaves, and sesame seeds. In the temple, they are made of perilla flowers and sesame leaves. Pick the clusters and dry them with glutinous rice paste before the fruits ripen.
본 발명에서는, 상기 발효단계 이후, 수득된 누룽지를 후처리하되, 후처리가 누룽지를 압출하는 압출처리 또는 누룽지를 끓는 기름으로 튀기는 유탕처리 또는 누룽지의 표면에 유지를 분사하여 처리하는 유처리인 후처리단계를 더 포함할 수 있으며, 이렇게 후처리된 누룽지는 상기한 부각 또는 튀각과 동일 및/또는 식감, 풍미 등을 가지게 되며, 따라서 이를 '누룽지 부각'이라 하였다.In the present invention, after the fermentation step, after the post-processing of the obtained nurungji, the post-treatment is an extrusion treatment to extrude the nurungji or oil treatment to fry the nurungji with boiling oil or to spray the oil on the surface of the nurungji to treat it. A treatment step may be further included, and the post-processed nurungji may have the same and / or texture and flavor as the above-mentioned incidence or tempura, and thus it was referred to as 'nurungji relief'.
후처리단계 중 압출처리는, 도 2에 나타낸 바와 같이 그리고 도 1에 대하여 설명한 바와 같이, 곡물로서 쌀을 취반하여 밥을 수득하고, 이를 성형 및 가열하여 누룽지로 만든 후, 누룽지, 바람직하게는 적절한 입경, 바람직하게는 대략 30 메쉬(mesh)의 평균입경을 갖도록 분쇄된 누룽지에 유산균을 접종시키고 발효시켜 생유산균 함유 누룽지를 제조한 후, 압출기(extruder)를 사용하여 가열 및/또는 가압하여 누룽지 부각으로 제조하는 것으로 이루어진다. 본 발명이 압출기에 의한 가열에 대하여 제한되는 것으로 의도되지는 않으나, 바람직하게는 200 내지 240℃, 보다 바람직하게는 210 내지 230℃의 범위 이내의 온도로 가열할 수 있다. 또한 압출되는 누룽지는 적절한 크기, 바람직하게는 대략 4.5 ㎝ 정도의 크기로 절단하는 것에 의하여 본 발명에 따른 누룽지 부각, 특히 생유산균이 다량 함유된 누룽지 부각이 수득될 수 있다.Extrusion during the post-treatment step, as shown in FIG. 2 and as described with respect to FIG. 1, takes rice as grain and obtains rice, and after shaping and heating it to form a nurungji, nurungji, preferably suitable After inoculating and fermenting the lactic acid bacteria into the crushed Nurungji to have a particle size, preferably about 30 mesh, the average particle size is prepared, and then fermented to produce Nurungji containing bio-lactic acid bacteria, followed by heating and / or pressing using an extruder to highlight the Nurungji It is made to manufacture. Although the present invention is not intended to be limited with respect to heating by an extruder, it may be preferably heated to a temperature within the range of 200 to 240 ° C, more preferably 210 to 230 ° C. In addition, the extruded Nurungji can be obtained by cutting into an appropriate size, preferably about 4.5 cm, to form the Nurungji relief according to the present invention, particularly the Nurungji relief containing a large amount of bio-lactic acid bacteria.
또한, 본 발명에 따르면, 후처리단계로서 유탕처리 또는 유처리가 수행될 수 있으며, 유탕처리는 가열된 기름에 본 발명에 따라 수득된 생유산균 함유 누룽지를 투입하여 튀겨내는 것으로서 유탕처리 특유의 풍미를 부여할 수 있다. 유처리는 누룽지의 표면에 유지를 분사하여 처리하는 것으로서 역시 유탕처리와 마찬가지로 유지에 의한 특유의 풍미를 부여하나, 누룽지가 높은 온도에 오래도록 적용되지 않아 유지의 풍미를 부여하는 반면에, 누룽지 내의 생유산균의 사멸을 방지 내지는 저하시킬 수 있다. 유탕처리 또는 유처리는 누룽지를 유산균으로 발효시킨 후, 바로 그대로 유탕처리 또는 유처리할 수 있으며, 달리 상기한 바와 같이 압출처리 후, 압출처리된 누룽지를 유탕처리 또는 유처리할 수도 있으며, 달리 압출처리되거나 압출처리되지 않은 누룽지의 표면에 쌀풀, 즉 쌀가루를 끓여 만든 풀, 바람직하게는 찹쌀풀로 코팅한 후, 유탕처리 또는 유처리할 수 있다. 본 발명에 따르면, 유탕처리 보다는 유처리가 생유산균의 사멸 방지를 위하여 바람직하다.In addition, according to the present invention, as a post-treatment step, oil treatment or oil treatment may be carried out, and the oil treatment is characterized by pouring the heated oil containing the crude lactobacillus obtained according to the present invention into the heated oil and frying it, which is characteristic of the oil treatment. Can be given. Oil treatment is to treat the surface of Nurungji by spraying oil and fat, which, like the oil treatment, imparts a unique flavor due to oil, but it does not apply to the high temperature for a long time, thus giving the flavor of oil and fat, while the life in Nurungji It can prevent or reduce the death of lactic acid bacteria. After the fermentation or oil treatment, fermentation of nurungji with lactic acid bacteria may be performed immediately or as a treatment, or alternatively, after extrusion treatment, the extruded nurungji may be treated or oiled, or otherwise extruded. After being coated with rice paste, that is, a paste made of boiled rice flour, preferably glutinous rice paste, on the surface of the processed or non-extruded nurungji, it may be subjected to oil treatment or oil treatment. According to the present invention, oil treatment is preferred to prevent killing of live lactic acid bacteria, rather than oil treatment.
이하에서 본 발명의 바람직한 실시예 및 비교예들이 기술되어질 것이다.Preferred and comparative examples of the present invention will be described below.
이하의 실시예들은 본 발명을 예증하기 위한 것으로서 본 발명의 범위를 국한시키는 것으로 이해되어져서는 안될 것이다.The following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.
제조예Manufacturing example 1 One
백미 약 200 g을 3회 세척하고, 세척된 쌀 약 230 g에 가수하여 가수쌀 약 340 g을 사용하여약 40분간 취반하여 고두밥을 수득하고, 이를 밀대로 약 3 내지 4 ㎜ 두께로 성형한 후, 열판 상에서 중약불로 약 15분간 가열하여 누룽지를 수득하였다.After washing about 200 g of white rice three times, and adding water to about 230 g of washed rice, cooked for about 40 minutes using about 340 g of hydrolyzed rice to obtain godubap, which is molded into a thickness of about 3 to 4 mm with a straw. , Heated on a hot plate over medium heat for 15 minutes to obtain Nurungji.
제조예Manufacturing example 2 2
MRS 배지 600 ㎖에 락토바실러스 퍼멘텀 JS(수탁번호: KCCM 10499) 원균 콜로니를 접종하고 35℃에서 5일 동안 종균 배양하였다. 종균 배양된 락토바실러스 퍼멘텀 JS 균주를 물 20 ℓ당 글루코오스(glucose) 400 g, 콩 추출 분말 400 g, K2HPO4 50 g, 소듐아세테이트(sodium acetate) 40 g, MgSO4 10 g, 트윈-80[PEO(20)-Sorbitan Monooleate] 10 g이 혼합된 배지에 접종한 후, 35℃에서 3일간 배양하였다. 그 다음, 배양이 완료된 락토바실러스 퍼멘텀 JS 균주를 15,000 rpm으로 원심분리하고, 동결건조한 다음 -70℃에서 보관하였다. 이때, 배양된 락토바실러스 퍼멘텀 JS 균주의 농도를 1X109 CFU/g로 조정하였다.Lactobacillus performance JS (Accession No .: KCCM 10499) was inoculated into proto-colonial colonies in 600 ml of MRS medium and cultured for 5 days at 35 ° C. Lactobacillus Permanent JS strains cultured in seed cultures are 400 g of glucose per 20 liters of water, 400 g of soybean extract powder, 50 g of K 2 HPO 4, 50 g of sodium acetate, 40 g of sodium acetate, 10 g of MgSO 4 , twin- After inoculating the medium with 80 g of 80 [PEO (20) -Sorbitan Monooleate], the cells were cultured at 35 ° C for 3 days. Then, the cultured Lactobacillus permentum JS strain was centrifuged at 15,000 rpm, lyophilized and stored at -70 ° C. At this time, the concentration of the cultured Lactobacillus performance JS strain was adjusted to 1X10 9 CFU / g.
실시예Example 1 One
제조예 1에서 수득된 누룽지 100 중량부에 제조예 2에서 수득된 락토바실러스 퍼멘텀 JS 균주 0.5 중량부를 첨가하고 37℃±2℃의 온도에서 5시간 동안 정치시켜 발효시켜 생유산균 함유 누룽지를 수득하였다. 수득된 누룽지에 함유된 생유산균 농도는 3.2X105 CFU/g이었다.100 parts by weight of Nurungji obtained in Preparation Example 1 was added 0.5 parts by weight of the Lactobacillus Permanent JS strain obtained in Preparation Example 2, and left to stand at a temperature of 37 ° C ± 2 ° C for 5 hours to ferment to obtain Nurungji containing bio-lactic acid bacteria. . The concentration of lactic acid bacteria contained in the obtained nurungji was 3.2X10 5 CFU / g.
비교예Comparative example 1 One
제조예 1에서 수득된 누룽지 100 중량부에 제조예 2에서 수득된 락토바실러스 퍼멘텀 JS 균주 대신 락토바실러스 플란타륨(L. plantarum)을 제조예 2에서 균주만 대체하는 것 이외에는 동일하게 배양시켜 수득된 균주 0.5 중량부를 첨가하는 것을 제외하고는 실시예 1과 동일하게 수행하였으며, 수득된 누룽지에서는 생유산균이 검출되지 않았다.100 parts by weight of Nurungji obtained in Preparation Example 1 was obtained by culturing in the same manner, except that Lactobacillus plantarum ( L. plantarum ) was replaced with only the strain in Preparation Example 2 instead of the Lactobacillus performance JS strain obtained in Preparation Example 2 Except for adding 0.5 parts by weight of the strain was performed in the same manner as in Example 1, in the obtained nurungji no lactic acid bacteria were detected.
실시예Example 2 2
실시예 1에서 수득된 본 발명에 따른 생유산균 함유 누룽지를 평균입경 30 메쉬로 분쇄한 후, 압출기를 통하여 약 220℃까지 가열하면서 압출시키고 압출물을 4.5 ㎝의 길이로 절단하여 누룽지 부각으로 제조하였다. 수득된 누룽지 부각에 함유된 생유산균 농도는 4.8X104 CFU/g이었다.After pulverizing the Nurungji containing the lactic acid bacteria according to the present invention obtained in Example 1 to an average particle size of 30 mesh, extruded while heating to about 220 ° C. through an extruder and cutting the extrudate to a length of 4.5 cm to prepare a Nurungji relief. . The concentration of bio-lactic acid bacteria contained in the obtained Nurungji shellfish was 4.8X10 4 CFU / g.
또한, 상기 수득된 누룽지 부각에 대하여 관능시험을 수행하였다. 관능시험은 고소한 맛, 단단함, 색 및 향에 대하여 5점평점법(5: 매우 좋음, 4: 좋음, 3: 보통, 2: 나쁨, 1: 매우 나쁨, 단단함의 경우, 5점(매우 좋음)은 비스킷 정도의 단단함, 3점(보통)은 일반 누룽지, 1점(매우 나쁨)은 노화된 밥 정도의 딱딱함 또는 형상을 유지하지 못할 정도의 붕괴일 때를 기준으로 함)으로 평가하였으며, 평가원은 10대 남녀 10인, 20대 남녀 10인, 30대 남녀 10인, 40대 남녀 10인, 50대 남녀 10인 그리고 60대 남녀 10인으로 구성하였고, 각자 채점하고 이를 평균하였으며, 그 결과를 하기 표 1에 나타내었다.In addition, a sensory test was performed on the obtained Nurungji relief. The sensory test is a 5-point scoring method for savory taste, hardness, color, and aroma (5: very good, 4: good, 3: moderate, 2: bad, 1: very bad, and hard, 5 points (very good) Silver biscuit-like stiffness, 3 points (usually) were rated as regular nurungji, and 1 point (very bad) was based on the hardness of aging rice or the degree of collapse that did not maintain the shape). It was composed of 10 men and women in their 10s, 10 men and women in their 20s, 10 men and women in their 30s, 10 men and women in their 40s, 10 men and women in their 50s, and 10 men and women in their 60s. It is shown in Table 1.
실시예Example 3 3
실시예 1에서 수득된 본 발명에 따른 생유산균 함유 누룽지를 온도와 시간을 달리하면서 유탕처리하여 누룽지 부각으로 제조하였다. 수득된 누룽지 부각에 함유된 생유산균 농도는 2.3X103 CFU/g이었다.The nurungji containing the lactic acid bacteria according to the present invention obtained in Example 1 was quenched while varying the temperature and time to prepare a nurungji relief. The concentration of bio-lactic acid bacteria contained in the obtained Nurungji incidence was 2.3X10 3 CFU / g.
또한, 상기 수득된 누룽지 부각에 대하여 관능시험을 수행하였으며, 그 결과를 하기 표 2에 나타내었다.In addition, a sensory test was performed on the obtained Nurungji incidence, and the results are shown in Table 2 below.
상기 표에 나타난 바와 같이, 관능평가 결과, 180℃에서 1분30초 동안 유탕처리한 누룽지 부각에서 가장 좋은 관능을 나타냄을 확인할 수 있었다. 더 높은 온도에서 짧은 시간 유탕처리한 누룽지부각의 경우, 색은 더 좋은 관능을 나타내었으나, 다른 조건에서는 관능평가 결과가 낮은 수준을 나타냈다.As shown in the above table, as a result of sensory evaluation, it was confirmed that the best sensory was exhibited in the Nurungji incidence that was annealed at 180 ° C for 1 minute and 30 seconds. In the case of Nurungji incidence, which was annealed at a higher temperature for a short time, the color showed better sensory properties, but under other conditions, the sensory evaluation result showed a low level.
실시예Example 4 4
실시예 3에서 수득된 본 발명에 따른 생유산균 함유 누룽지를 평균입경 30 메쉬로 분쇄한 후, 압출기를 통하여 약 220℃까지 가열하면서 압출시키고 압출물을 4.5 ㎝의 길이로 절단하여 누룽지 부각으로 제조하였다. 수득된 누룽지 부각에 함유된 생유산균 농도는 1.8X102 CFU/g이었다.After pulverizing the Nurungji containing the lactic acid bacteria according to the present invention obtained in Example 3 to an average particle size of 30 mesh, extruded while heating to about 220 ° C. through an extruder and cutting the extrudate to a length of 4.5 cm to prepare a Nurungji relief. . The concentration of living lactic acid bacteria contained in the obtained Nurungji incidence was 1.8X10 2 CFU / g.
또한, 상기 수득된 누룽지 부각에 대하여 관능시험을 수행하였으며, 그 결과를 하기 표 3에 나타내었다.In addition, a sensory test was performed on the obtained Nurungji incidence, and the results are shown in Table 3 below.
상기 표에 나타난 바와 같이, 압출공정에 의한 누룽지 부각은 유탕처리에 의한 공정과는 다르게 고온에 의한 성형 및 굽는 공정으로 높은 관능평점을 나타내었다.As shown in the above table, the Nurungji relief by extrusion process showed a high sensory score by molding and baking process by high temperature, unlike the process by oil treatment.
이상에서 본 발명은 기재된 구체예에 대해서만 상세히 설명되었지만 본 발명의 기술사상 범위 내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.In the above, the present invention has been described in detail only with respect to the described embodiments, but it is apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and it is natural that such modifications and modifications belong to the appended claims.
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Claims (6)
(2) 락토바실러스 퍼멘텀 JS 균주를 글루코오스 및 콩 추출 분말을 포함하는 식물성 유산균 배지에서 배양하는 균주배양단계;
(3) 누룽지 제조단계에서 수득되는 누룽지 100중량부에 균주배양단계에서 수득되는 균주 0.1 내지 1 중량부를 첨가하고 30 내지 45℃의 온도에서 30분 내지 10시간 동안 정치시키는 발효단계; 및
(4) 상기 발효단계 이후 누룽지를 분쇄하고, 수득된 누룽지를 200 내지 240℃에서 압출하는 압출처리단계를 포함하는 생유산균 함유 누룽지의 제조방법.(1) Nurungji manufacturing step of producing nurungji by cooking grains which are raw materials for nurungji;
(2) strain culture step of culturing the Lactobacillus performance JS strain in vegetable lactic acid bacteria medium containing glucose and soybean extract powder;
(3) a fermentation step of adding 0.1 to 1 part by weight of the strain obtained in the strain culture step to 100 parts by weight of the nurungji obtained in the production step of nurungji and standing at a temperature of 30 to 45 ° C for 30 minutes to 10 hours; And
(4) After the fermentation step, crushing the nurungji, and a method for producing nurungji containing bio-lactic acid bacteria comprising an extrusion treatment step of extruding the obtained nurungji at 200 to 240 ° C.
상기 곡물이 멥쌀백미, 찹쌀백미, 멥쌀현미, 찹쌀현미, 흑미, 보리, 조, 수수, 귀리, 콩 및 이들 중 2 이상의 혼합물인 혼합곡물로 이루어진 군으로부터 선택되는 것임을 특징으로 하는 생유산균 함유 누룽지의 제조방법.According to claim 1,
Wherein the grain is selected from the group consisting of glutinous rice white rice, glutinous rice white rice, glutinous rice brown rice, glutinous rice brown rice, black rice, barley, crude, sorghum, oat, soybean, and mixed grains of a mixture of two or more of them. Manufacturing method.
상기 곡물이 혼합곡물인 경우, 혼합곡물을 구성하는 곡물들 중 하나의 곡물이 멥쌀백미, 찹쌀백미, 멥쌀현미, 찹쌀현미, 흑미 및 이들 중 2 이상의 혼합물로 이루어지는 군으로부터 선택되는 쌀일 수 있고, 혼합곡물을 구성하는 각 곡물 간의 혼합비가 혼합곡물 총 중량을 기준으로 쌀이 50중량%를 초과하는 양으로 포함됨을 특징으로 하는 생유산균 함유 누룽지의 제조방법.According to claim 2,
When the grain is a mixed grain, one of the grains constituting the mixed grain may be rice selected from the group consisting of non-glutinous rice, glutinous rice, non-glutinous brown rice, glutinous brown rice, black rice, and a mixture of two or more of these, and mixed A method for producing nurungji containing lactic acid bacteria, characterized in that the mixing ratio between each grain constituting the grain is included in an amount exceeding 50% by weight based on the total weight of the mixed grain.
상기 균주배양단계가, 락토바실러스 퍼멘텀 JS 원균 콜로니를 MRS 배지에 접종하여 35℃에서 5일 동안 종균 배양된 락토바실러스 퍼멘텀 JS 균주를 물 20 ℓ당 글루코오스(glucose) 400 g, 콩 추출 분말 400 g, K2HPO4 50 g, 소듐아세테이트(sodium acetate) 40 g, MgSO4 10 g 및 트윈(Tween)-80 10 g이 혼합된 식물성 유산균 배지에 접종한 후, 30 내지 45℃에서 2 내지 5일 동안 배양하는 것으로 이루어짐을 특징으로 하는 생유산균 함유 누룽지의 제조방법.According to claim 1,
The strain culture step, Lactobacillus permentum JS inoculating colonies of the original strains with MRS medium and inoculating Lactobacillus permutum JS strains cultured for 5 days at 35 ° C. 400 g of glucose per 20 liters of water, 400 g of soybean extract powder g, K 2 HPO 4 50 g, sodium acetate (sodium acetate) 40 g, MgSO 4 10 g and Tween (Tween) -80 10 g, and then inoculated in a mixed vegetable lactic acid bacteria medium, 2 to 5 at 30 to 45 ℃ A method for producing nurungji containing lactic acid bacteria, characterized by being cultured for one day.
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