KR20200061136A - Method for manufacturing fermented rice cakes using low temperature fermented grain by complex micro-organisms - Google Patents
Method for manufacturing fermented rice cakes using low temperature fermented grain by complex micro-organisms Download PDFInfo
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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
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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Abstract
Description
본 발명은 복합미생물 저온발효곡물을 이용한 발효떡의 제조방법에 관한 것으로, 구체적으로 락토바실러스 파라카제이, 사카로마이세스 세레비시아 및 바실러스 서브틸리스를 사용한 저온발효를 통해 발효곡물을 제조하고 이 발효곡물을 수침 및 분쇄한 분말로 떡을 제조함으로써 유통기간이 길고 소화가 잘되며 쉽게 굳지 않는 떡을 제조하는 방법에 관한 것이다.The present invention relates to a method for manufacturing a fermented rice cake using a composite microbial low temperature fermented grain, specifically, to produce a fermented grain through low temperature fermentation using Lactobacillus paracasei, Saccharomyces cerevisiae and Bacillus subtilis. It relates to a method of manufacturing a rice cake which has a long shelf life, a good digestion, and does not harden easily by preparing the rice cake with the powder soaked and crushed this fermented grain.
떡은 우리나라 전통기호식품이다. 그러나 그동안 서양의 기호식품인 빵이나 피자 등에 밀려 선호도가 상당히 저하되어 있었다. 특히 어린이들 사이에서는 인기있는 식품이 아니었다. 그러나 최근에 이르러 우리 곡물 소비촉진 및 정부의 적극적인 지원과 홍보로 떡의 선호도가 점차 상승하고 있는 추세이다. 빵을 간식으로 사용하였던 기관이나 학교 및 회사에서 떡을 사용하고 있으며 선물용으로도 인기가 상승하고 있다. 더욱이 서양의 기호식품에는 다양한 첨가제나 방부제가 함유되어 있어 아토피나 변비의 원인이 되고 있다는 인식이 점차 확산되고 있어 우리의 식품인 떡을 찾는 경향이 많아지고 있는 실정이다.Mochi is a traditional symbol of Korea. However, the preference has been significantly reduced due to the push of Western foods such as bread and pizza. It was not particularly popular among children. However, in recent years, the preference of rice cakes is gradually increasing due to the promotion of Korean grain consumption and the active support and promotion of the government. Institutions, schools, and companies that used bread as snacks are using rice cakes, and their popularity is increasing as a gift. Moreover, since Western foods contain various additives and preservatives, the perception that it is a cause of atopy or constipation is gradually spreading, and the tendency to find our food, rice cake, is increasing.
빵과 달리 떡은 제품화하는데 여러 가지 문제점을 지니고 있다. 방부제를 사용하지 않으므로 유통기간이 짧고, 하루가 지나면 쉽게 굳어지며, 소화가 잘되지 않는다는 단점이 있다. 이러한 문제를 해결할 수 있다면 떡의 고급화, 기능성화를 통한 제품화에 매우 유용할 것이다.Unlike bread, rice cake has various problems in commercialization. There are disadvantages of not using preservatives, so the shelf life is short, it hardens easily after a day, and it is difficult to digest. If these problems can be solved, it will be very useful for the commercialization of rice cakes through functionalization and functionalization.
이에 본 발명자는 이러한 기존 떡의 문제점을 해결하기 위하여 연구한 결과, 복합미생물을 이용한 저온발효법으로 발효곡물을 제조하고 이 발효곡물을 사용하여 떡을 제조할 경우 유통기간이 길어지고 소화가 잘 되며 쉽게 굳는 현상을 개선할 수 있음을 확인하고 본 발명을 완성하게 되었다.As a result, the present inventors have researched to solve the problems of the existing rice cakes. As a result, when the fermented grains are manufactured by the low temperature fermentation method using complex microorganisms and when the rice cakes are manufactured using the fermented grains, the shelf life is longer, digestion is easier, and it is easier. It was confirmed that the curing phenomenon can be improved and the present invention was completed.
본 발명의 목적은 복합미생물을 이용해 곡물을 저온발효하여 떡을 제조함으로써 유통기간이 길고 소화가 잘 되며 굳는 현상이 개선된 발효떡의 제조방법을 제공하는데 있다.An object of the present invention is to provide a method of manufacturing a fermented rice cake with a long shelf life, a good digestion, and an improvement in hardening by manufacturing a rice cake by fermenting grains at a low temperature using a composite microorganism.
본 발명의 또 다른 목적은 본 발명에 따른 복합미생물을 이용한 발효떡의 제조방법을 통해 제조한 발효떡을 제공하는데 있다.Another object of the present invention is to provide a fermented rice cake prepared through a method of manufacturing a fermented rice cake using the composite microorganism according to the present invention.
상기 목적을 달성하기 위하여 본 발명은,The present invention to achieve the above object,
락토바실러스 파라카제이(Lactobacillus paracasei), 사카로마이세스 세레비시아(Saccharomyces cerevisiae) 및 바실러스 서브틸리스(Bacillus subtilis)를 액체배지에서 개별 종배양하는 단계; Lactobacillus paracasei , Saccharomyces cerevisiae and Bacillus subtilis are individually cultured in a liquid medium;
상기 개별 종배양된 각 균주의 배양액을 1 내지 3중량%의 설탕 및 0.1 내지 2중량%의 몰트추출물이 포함된 액체배지에 각각 1 내지 3%(v/v)로 첨가하고 25 내지 38℃에서 5 내지 15일간 본배양하는 단계;The culture medium of each individual cultured strain is added to the liquid medium containing 1 to 3% by weight of sugar and 0.1 to 2% by weight of malt extract at 1 to 3% (v/v), respectively, and at 25 to 38°C. Main culture for 5 to 15 days;
곡물 100중량부에 상기 본배양된 배양액 1 내지 30중량부를 첨가하고 20 내지 30℃에서 2 내지 20일간 발효하는 단계;Adding 1 to 30 parts by weight of the main culture medium to 100 parts by weight of grain and fermenting for 2 to 20 days at 20 to 30°C;
상기 발효된 곡물을 3 내지 6시간 수침한 다음 수분을 제거하고 분쇄하여 발효곡물 분말을 수득하는 단계; 및Immersing the fermented grain for 3 to 6 hours, and then removing and pulverizing to obtain a fermented grain powder; And
상기 발효곡물 분말로 떡을 제조하는 단계;를 포함하는 발효떡 제조방법을 제공한다.It provides a method for manufacturing a fermented rice cake comprising; manufacturing a rice cake with the fermented grain powder.
상기 곡물은 5 내지 9분도 현미, 5 내지 9분도 찹쌀, 백미, 찹쌀, 흑미, 현소맥, 찰보리, 찰현미, 찰흑미, 약콩, 백태, 서리태, 수수, 팥으로 이루어진 군에서 선택되는 하나 이상을 포함할 수 있다.The grain includes at least one selected from the group consisting of 5 to 9 minutes brown rice, 5 to 9 minutes glutinous rice, white rice, glutinous rice, black rice, brown rice, chamboli, black rice, black rice, weak soybeans, white rice, frost, sorghum, and red beans. can do.
또한 상기 곡물은 5 내지 9분도 현미 88 내지 94중량%, 찹쌀 5 내지 10중량% 및 흑미 1 내지 2중량%를 포함할 수 있으며, In addition, the grain may include 88 to 94% by weight of brown rice, 5 to 10% by weight glutinous rice, and 1 to 2% by weight of black rice, even for 5 to 9 minutes.
5 내지 9분도 현미 53 내지 61중량%, 현소맥 8 내지 12중량%, 찰보리 8 내지 12중량%, 찰현미 3 내지 7중량%, 찰흑미 1 내지 3중량%, 약콩 1 내지 3중량%, 백태 0.5 내지 2중량%, 서리태 0.5 내지 2중량%, 수수 0.5 내지 2중량%, 찹쌀 8 내지 12중량%, 팥 0.5 내지 2중량%를 포함할 수 있다.5 to 9 minutes also 53 to 61% by weight of brown rice, 8 to 12% by weight of wheat veins, 8 to 12% by weight of barley, 3 to 7% by weight of brown rice, 1 to 3% by weight of brown rice, 1 to 3% by weight of soybeans, 0.5 to white beans To 2% by weight, frost to 0.5 to 2% by weight, sorghum 0.5 to 2% by weight, glutinous rice 8 to 12% by weight, and red beans 0.5 to 2% by weight.
상기 락토바실러스 파라카제이의 개별 종배양은 MRS 액체배지 또는 포도당(glucose), 효모추출물 및 초산나트륨이 포함된 액체배지를 사용하여 25 내지 30℃에서 48 내지 72시간 이루어지고,The individual species culture of the Lactobacillus paracasei is made of MRS liquid medium or liquid medium containing glucose, yeast extract, and sodium acetate at 25 to 30°C for 48 to 72 hours,
상기 사카로마이세스 세레비시아의 개별 종배양은 포도당, 효모추출물 및 몰트추출물이 포함된 액체배지를 사용하여 20 내지 30℃에서 24 내지 48시간 이루어지며,The individual seed culture of Saccharomyces cerevisiae is made for 24 to 48 hours at 20 to 30°C using a liquid medium containing glucose, yeast extract and malt extract,
상기 바실러스 서브틸리스의 개별 종배양은 소고기추출물이 포함된 액체배지를 사용하여 20 내지 30℃에서 48 내지 72시간 이루어질 수 있다.The individual species culture of the Bacillus subtilis can be made for 48 to 72 hours at 20 to 30°C using a liquid medium containing a beef extract.
상기 락토바실러스 파라카제이(Lactobacillus paracasei)의 개별 종배양된 배양액의 균주 농도는 1×106 cfu/㎖ 내지 1×108 cfu/㎖ 이며,The strain concentration of the individual cultured culture medium of Lactobacillus paracasei is 1×10 6 cfu/ml to 1×10 8 cfu/ml,
상기 사카로마이세스 세레비시아(Saccharomyces cerevisiae)의 개별 종배양된 배양액의 균주 농도는 1×105 cfu/㎖ 내지 1×107 cfu/㎖ 이고, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) strain concentration of the individual cultured culture medium is 1×10 5 cfu/ml to 1×10 7 cfu/ml,
상기 바실러스 서브틸리스(Bacillus subtilis)의 개별 종배양된 배양액의 균주 농도는 1×104 cfu/㎖ 내지 1×107 cfu/㎖ 일 수 있다.The strain concentration of the individual culture medium of the Bacillus subtilis may be 1×10 4 cfu/ml to 1×10 7 cfu/ml.
또한 본 발명은 상기의 방법들을 통해 제조된 발효떡을 제공한다.In addition, the present invention provides a fermented rice cake prepared through the above methods.
본 발명에 따르면 복합미생물로 발효한 곡물을 떡의 재료로 사용함으로써, 부드럽고 소화력이 높으며, 발효 과정에서 생산된 미생물 유래 활성물질을 다량 함유하고, 곡물을 발효하는 과정에 생산되는 항산화물질 등으로 인해 떡의 유통기간도 길어지고 쉽게 굳지 않는 떡을 제조할 수 있다.According to the present invention, by using the grain fermented as a composite microorganism as a material for rice cake, it is soft and has a high digestibility, contains a large amount of active substances derived from microorganisms produced in the fermentation process, and antioxidants produced in the process of fermenting grains, etc. The shelf life of rice cakes is longer and it is possible to manufacture rice cakes that do not harden easily.
본 발명은 기존 떡을 상품화하는데 있어서의 문제점을 해결함으로써 현대인의 건강을 개선하고 떡의 유통 및 선호도를 증가시킬 수 있다.The present invention can improve the health of modern people and increase the distribution and preference of rice cake by solving problems in commercializing the existing rice cake.
도 1은 본 발명의 제조방법에 따라 제조된 발효떡 및 비발효떡의 부패도를 비교한 사진이다.
도 2는 본 발명의 제조방법에 따라 제조된 발효떡 및 비발효떡의 시간에 따른 굳는 정도를 비교한 사진이다.1 is a photograph comparing the decay degree of fermented rice cake and non-fermented rice cake prepared according to the manufacturing method of the present invention.
Figure 2 is a photograph comparing the degree of hardening over time of fermented rice cakes and non-fermented rice cakes prepared according to the production method of the present invention.
이하, 본 발명을 상세하게 설명한다. 본 발명을 설명함에 있어서 관련된 공지 구성 또는 기능에 대한 상세한 설명은 생략할 수 있다.Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of related well-known structures or functions may be omitted.
본 명세서 및 특허청구범위에 사용된 용어나 단어는 통상적이거나 사전적 의미로 한정되어 해석되지 아니하며, 본 발명의 기술적 사항에 부합하는 의미와 개념으로 해석되어야 한다. The terms or words used in the present specification and claims are not limited to ordinary or dictionary meanings and should not be interpreted, but should be interpreted as meanings and concepts consistent with the technical matters of the present invention.
본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 바람직한 실시예이며, 본 발명의 기술적 사상을 모두 대변하는 것이 아니므로, 본 출원 시점에서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있다.The embodiments shown in the specification and the drawings shown in the specification are preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, and various equivalents and modifications that can replace them at the time of this application It can be.
이하, 본 발명에 대하여 보다 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은,The present invention,
락토바실러스 파라카제이(Lactobacillus paracasei), 사카로마이세스 세레비시아(Saccharomyces cerevisiae) 및 바실러스 서브틸리스(Bacillus subtilis)를 액체배지에서 개별 종배양하는 단계; Lactobacillus paracasei , Saccharomyces cerevisiae and Bacillus subtilis are individually cultured in a liquid medium;
상기 개별 종배양된 각 균주의 배양액을 1 내지 3중량%의 설탕 및 0.1 내지 2중량%의 몰트추출물이 포함된 액체배지에 각각 1 내지 3%(v/v)로 첨가하고 25 내지 38℃에서 5 내지 15일간 본배양하는 단계;The culture medium of each individual cultured strain is added to the liquid medium containing 1 to 3% by weight of sugar and 0.1 to 2% by weight of malt extract at 1 to 3% (v/v), respectively, and at 25 to 38°C. Main culture for 5 to 15 days;
곡물 100중량부에 상기 본배양된 배양액 1 내지 30중량부를 첨가하고 20 내지 30℃에서 2 내지 20일간 발효하는 단계;Adding 1 to 30 parts by weight of the main culture medium to 100 parts by weight of grain and fermenting for 2 to 20 days at 20 to 30°C;
상기 발효된 곡물을 3 내지 6시간 수침한 다음 수분을 제거하고 분쇄하여 발효곡물 분말을 수득하는 단계; 및Immersing the fermented grain for 3 to 6 hours, and then removing and pulverizing to obtain a fermented grain powder; And
상기 발효곡물 분말로 떡을 제조하는 단계;를 포함하는 발효떡 제조방법을 제공한다.It provides a method for manufacturing a fermented rice cake comprising; manufacturing a rice cake with the fermented grain powder.
상기 곡물은 5 내지 9분도 현미, 5 내지 9분도 찹쌀, 백미, 찹쌀, 흑미, 현소맥, 찰보리, 찰현미, 찰흑미, 약콩, 백태, 서리태, 수수, 팥으로 이루어진 군에서 선택되는 하나 이상을 포함할 수 있다.The grain includes at least one selected from the group consisting of 5 to 9 minutes brown rice, 5 to 9 minutes glutinous rice, white rice, glutinous rice, black rice, brown rice, chamboli, black rice, black rice, weak soybeans, white rice, frost, sorghum, and red beans. can do.
또한 상기 곡물은 5 내지 9분도 현미 88 내지 94중량%, 찹쌀 5 내지 10중량% 및 흑미 1 내지 2중량%를 포함할 수 있으며, In addition, the grain may include 88 to 94% by weight of brown rice, 5 to 10% by weight glutinous rice, and 1 to 2% by weight of black rice, even for 5 to 9 minutes.
5 내지 9분도 현미 53 내지 61중량%, 현소맥 8 내지 12중량%, 찰보리 8 내지 12중량%, 찰현미 3 내지 7중량%, 찰흑미 1 내지 3중량%, 약콩 1 내지 3중량%, 백태 0.5 내지 2중량%, 서리태 0.5 내지 2중량%, 수수 0.5 내지 2중량%, 찹쌀 8 내지 12중량%, 팥 0.5 내지 2중량%를 포함할 수 있다.5 to 9 minutes also 53 to 61% by weight of brown rice, 8 to 12% by weight of wheat veins, 8 to 12% by weight of barley, 3 to 7% by weight of brown rice, 1 to 3% by weight of brown rice, 1 to 3% by weight of soybeans, 0.5 to white beans To 2% by weight, frost to 0.5 to 2% by weight, sorghum 0.5 to 2% by weight, glutinous rice 8 to 12% by weight, and red beans 0.5 to 2% by weight.
도정이 덜 이루어진 곡물을 사용하여 떡을 제조할 경우, 10분도 곡물을 사용한 경우에 비해 떡이 잘 뭉치지 않고 식감이 좋지 않다는 문제가 있었다. 본 발명의 경우 5 ~ 7분도로 도정이 이루어진 곡물을 사용하더라도 10분도 곡물을 사용한 경우와 유사하게 잘 뭉치고 식감이 좋은 떡을 제조할 수 있다. 이는 발효과정에서 곡물의 껍질이 저분자화 되기 때문인 것으로 보이며, 또한 발효과정을 통해 단맛과 깊은 맛이 더욱 가미되어 보다 우수한 품질의 떡을 제조할 수 있다.When rice cakes were prepared using grains with less graininess, there was a problem that the rice cakes did not clump well and had a poor texture compared to the case of using grains for 10 minutes. In the case of the present invention, even if grains made of 5 to 7 minutes are used, similar to the case of using grains of 10 minutes, the rice cakes with good texture and good texture can be prepared. This seems to be due to the low molecular weight of the grains in the fermentation process. Also, through the fermentation process, sweet and deep flavors are added to make the rice cake of superior quality.
본 발명에서 락토바실러스 파라카제이의 개별 종배양은 MRS 액체배지 또는 포도당(glucose), 효모추출물 및 초산나트륨이 포함된 액체배지를 사용하여 25 내지 30℃에서 48 내지 72시간 실시하는 것이 바람직하며, 사카로마이세스 세레비시아의 개별 종배양은 포도당, 효모추출물 및 몰트추출물이 포함된 액체배지를 사용하여 20 내지 30℃에서 24 내지 48시간 실시하는 것이 바람직하고, 바실러스 서브틸리스의 개별 종배양은 소고기추출물이 포함된 액체배지를 사용하여 20 내지 30℃에서 48 내지 72시간 실시하는 것이 바람직하다. 이에 따르면 각 균주가 활성화된 상태로 배양할 수 있으며, 본배양에 적합한 균체수를 갖는 배양액을 얻을 수 있다.In the present invention, the individual species culture of Lactobacillus paracasei is preferably carried out at 25 to 30°C for 48 to 72 hours using MRS liquid medium or liquid medium containing glucose, yeast extract and sodium acetate. The individual seed culture of Saccharomyces cerevisiae is preferably performed at 20 to 30°C for 24 to 48 hours using a liquid medium containing glucose, yeast extract and malt extract, and individual seed culture of Bacillus subtilis. It is preferable to carry out for 48 to 72 hours at 20 to 30 ℃ using a liquid medium containing silver beef extract. According to this, each strain can be cultured in an activated state, and a culture solution having a number of cells suitable for the main culture can be obtained.
본 발명에서 본배양에 사용할 락토바실러스 파라카제이(Lactobacillus paracasei)의 개별 종배양된 배양액의 균주 농도는 1×106 cfu/㎖ ~ 1×108 cfu/㎖, 사카로마이세스 세레비시아(Saccharomyces cerevisiae)의 개별 종배양된 배양액의 균주 농도는 1×105 cfu/㎖ ~ 1×107 cfu/㎖, 바실러스 서브틸리스(Bacillus subtilis)의 개별 종배양된 배양액의 균주 농도는 1×104 cfu/㎖ ~ 1×107 cfu/㎖ 인 것이 바람직하다.In the present invention, the strain concentration of the individual culture medium of Lactobacillus paracasei to be used in the present culture is 1×10 6 cfu/ml to 1×10 8 cfu/ml, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) has a strain concentration of 1×10 5 cfu/ml to 1×10 7 cfu/ml, and the strain concentration of Bacillus subtilis is 1×10 4 cfu/ml to 1×10 7 cfu/ml is preferred.
본 발명에서 목적으로 하는 효과를 충분히 달성하기 위해서는 위의 세 가지 균주가 모두 활성화된 상태로 존재하면서 골고루 곡물을 발효할 수 있어야 한다. 본배양 단계는 이들 세 가지 균주가 서로 어울릴 수 있도록 적응시키는 단계라고 할 수 있으며, 이를 위해 본배양 시작 단계에서 각 균주에 적합한 적정 균체수를 맞춰주는 것이 필요하다. 본 발명에서 제시하는 균주 농도는 이를 달성할 수 있는 적정한 농도로 균주 농도 차이에 따른 실험 결과를 바탕으로 결정된 것이다. 위에서 제시한 개별 종배양 조건에 따라 종배양하면 대부분 본 발명에서 제시하는 적정한 균주 농도를 달성할 수 있으나, 만약 그렇지 못할 경우 원심분리 등의 방법을 통해 균체를 회수하고 적은 양의 배지에 현탁하는 방법을 통해 균주 농도를 높이거나, 배지를 첨가하여 희석하는 방법을 통해 균주 농도를 낮출 수 있다.In order to sufficiently achieve the desired effect in the present invention, all three strains must be able to ferment the grain evenly while being present in an activated state. The main cultivation step can be said to be a step in which these three strains are adapted to match each other, and for this purpose, it is necessary to adjust the appropriate number of cells for each strain in the main cultivation step. The strain concentration suggested in the present invention is an appropriate concentration that can be achieved, and is determined based on the experiment results according to the strain concentration difference. When cultured according to the individual species culture conditions suggested above, it is possible to achieve a suitable strain concentration suggested in the present invention, but if not, a method of recovering the cells through centrifugation or the like and suspending them in a small amount of medium To increase the concentration of the strain, or by adding a medium to dilute the strain concentration.
개별 종배양된 각 균주의 배양액을 1 내지 3중량%의 설탕 및 0.1 내지 2중량%의 몰트추출물이 포함된 액체배지에 각각 1 내지 3%(v/v)로 첨가하고 25 내지 38℃에서 5 내지 15일간 본배양하면, 곡물 발효에 적합한 복합미생물 배양액 상태가 된다.1 to 3% (v/v) was added to the liquid medium containing 1 to 3% by weight of sugar and 0.1 to 2% by weight of malt extract, respectively, and the culture medium of each strain cultured individually was added at 5 to 25 to 38℃. When the main culture is performed for 15 days, it is in a complex microbial culture medium suitable for grain fermentation.
복합미생물 본배양액을 곡물에 첨가하여 혼합할 때에는 배양액을 여과하여 안개 분사하는 것이 바람직하며, 혼합기 등을 사용하여 혼합할 수 있다. 이때 본 배양액은 곡물이 100중량부일 경우 1 내지 30중량부로 첨가하는 것이 바람직하다.When adding and mixing the composite microbial culture medium to the grain, it is preferable to filter the culture medium and spray the mist, and it may be mixed using a mixer or the like. At this time, the culture medium is preferably added to 1 to 30 parts by weight when the grain is 100 parts by weight.
또한 본 발명은 상기 제조방법으로 제조된 발효떡을 제공한다.In addition, the present invention provides a fermented rice cake prepared by the above manufacturing method.
본 발명의 제조방법에 따라 제조된 발효떡은 저온발효과정에서 곡물의 껍질이 저분자화 되어 부드럽고 소화력이 높으며, 단맛과 깊은 맛이 더욱 가미되고, 곡물을 발효하는 과정에서 생산되는 항산화물질 등으로 인해 떡의 유통기간이 길어지고 쉽게 굳지 않는다.The fermented rice cake prepared according to the manufacturing method of the present invention has a low molecular weight of the grains in the low-temperature fermentation tablet, so it is soft and has a high digestibility, sweetness and deep taste are added, and antioxidants produced in the process of fermenting grains, etc. The shelf life of the rice cake is long and it does not harden easily.
실시예 1. 개별 종배양Example 1. Individual species culture
1-1. 락토바실러스 파라카제이의 종배양1-1. Cultivation of Lactobacillus paracasei
한국생명공학연구원 생명자원센터(Korean Collection for Type Culture, KCTC)로부터 구입한 락토바실러스 파라카제이(Lactobacillus paracasei, KCTC5546)를 상업적으로 제조하여 판매하고 있는 MRS 고체배지(Beef Extract 10.0g, Yeast Extract 5.0g, Dextrose 20.0g, Sorbitan Monooleate 1.0g, Ammonium Citrate 2.0g, Sodium Acetate 5.0g, MnSO4.H2O 0.05g, Na2HPO4 2.0g, Agar 15g; 55g/ℓ)에 도말하여 38℃에서 1일 정도 배양한 다음, 단일 콜로니(colony)를 취하여 한천을 제외한 동일한 구성의 MRS 액체배지 500㎖에 접종하였다. 이를 30℃에서 2일 배양한 후 종균으로 사용하였다.MRS solid medium (Beef Extract 10.0g, Yeast Extract 5.0) commercially manufactured and sold by Lactobacillus paracasei (KCTC5546) purchased from the Korea Institute of Biotechnology and Biotechnology Resource Center (Korean Collection for Type Culture, KCTC) g, Dextrose 20.0g, Sorbitan Monooleate 1.0g, Ammonium Citrate 2.0g, Sodium Acetate 5.0g, MnSO 4 .H 2 O 0.05g, Na 2 HPO 4 2.0g, Agar 15g; 55g/ℓ) After culturing for 1 day, a single colony was taken and inoculated into 500 ml of the MRS liquid medium of the same composition except agar. This was incubated for 2 days at 30°C and used as seed bacteria.
1-2. 사카로마이세스 세레비시아의 종배양1-2. Cultivation of Saccharomyces cerevisiae
한국생명공학연구원 생명자원센터로부터 구입한 사카로마이세스 세레비시아(Saccharomyces cerevisiae, KCTC 7904)를 포도당(glucose) 10g, 효모추출물(yeast extracts) 3g, 펩톤(peptone) 5g, 몰트추출물(malt extracts) 3g 및 한천(agar) 15g(물 1ℓ당 첨가량)으로 구성된 고체배지에 도말하여 28℃에서 1일 배양한 후 단일 콜로니를 선발하였고, 이를 한천을 제외한 동일한 구성의 액체배지 500㎖에 접종하여 28℃에서 1일간 진탕배양하여 종균으로 사용하였다. Saccharomyces cerevisiae (KCTC 7904) purchased from the Korea Research Institute of Bioscience and Biotechnology, Resource Center, 10g of glucose, 3g of yeast extracts, 5g of peptone, 5g of malt extracts ) After plating on a solid medium consisting of 3g and agar 15g (additional amount per 1ℓ of water), a single colony was selected after incubation at 28°C for 1 day, and inoculated in 500 ml of a liquid medium of the same composition except agar 28 The mixture was shaken for 1 day at ℃ and used as seed bacteria.
1-3. 바실러스 서브틸리스의 종배양1-3. Cultivation of Bacillus subtilis
한국생명공학연구원 생명자원센터로부터 구입한 바실러스 서브틸리스(Bacillus subtilis, KCTC 3239)를 소고기추출물(Beef extract) 3g, 펩톤(peptone) 5g 및 한천(agar) 15g(물 1ℓ당 첨가량)으로 구성된 고체배지에 도말하여 30℃에서 1일 배양한 후 단일 콜로니를 선발하였고, 이를 한천을 제외한 동일한 구성의 액체배지 500㎖에 접종하여 30℃에서 2일간 진탕배양하였다. Bacillus subtilis (KCTC 3239), purchased from the Korea Research Institute of Bioscience and Biotechnology, is composed of 3 g of beef extract, 5 g of peptone and 15 g of agar (additional amount per 1 liter of agar). After plating on the medium and incubating for 1 day at 30°C, a single colony was selected, and this was inoculated into 500 ml of a liquid medium of the same composition except agar and shake cultured at 30°C for 2 days.
실시예 2. 복합미생물의 본배양Example 2. Main culture of complex microorganisms
복합미생물의 대량 배양액은 상기 실시예 1에서 제조된 각 균주배양액을 종균으로 사용하여 제조하였다. 복합미생물을 대량으로 배양하기 위하여 10ℓ의 지하수에 600g의 설탕과 200g 몰트추출물을 충분히 녹이고 여기에 상기 실시예 1-1, 1-2 및 1-3의 종배양액을 각각 300㎖씩 첨가하였다. 이어서 지하수를 첨가하여 최종 20ℓ가 되도록 하였다. 이 미생물 혼합액을 32℃에서 15일간 배양하였다.The bulk culture solution of the complex microorganism was prepared using each strain culture solution prepared in Example 1 as a seed bacterium. In order to cultivate the complex microorganisms in large quantities, 600 g of sugar and 200 g of malt extract were sufficiently dissolved in 10 l of ground water, and 300 ml of the seed culture solutions of Examples 1-1, 1-2, and 1-3 were added thereto. Subsequently, groundwater was added to make a final 20ℓ. The microbial mixture was cultured at 32°C for 15 days.
배양된 복합미생물의 산도는 3.2로 약간의 신맛이 있었다.The acidity of the cultured composite microorganism was 3.2, with a slight sour taste.
실시예 3. 7분도 현미의 발효Example 3. Fermentation of brown rice at 7 minutes
상기 실시예 2의 복합미생물 본배양액 30㎖을 7분도 현미 1㎏에 첨가하고 혼합하여 25℃에서 3일간 발효하였다.30 ml of the composite microbial main culture solution of Example 2 was added to 1 kg of brown rice for 7 minutes, mixed, and fermented at 25°C for 3 days.
실시예 4. 발효떡의 제조Example 4. Preparation of fermented rice cake
상기 실시예 3의 발효 7분도 현미를 4시간 동안 수침한 다음 수분을 제거하고 마쇄하였다. 마쇄한 분말을 약 100℃의 수증기로 20-40분 증자한 다음 식히고, 성형하여 발효떡을 제조하였다.The 7-minute fermentation of Example 3 was also immersed in brown rice for 4 hours, followed by removal of water and grinding. The ground powder was increased by 20-40 minutes with water vapor at about 100° C., then cooled and molded to prepare fermented rice cake.
실시예 5. 발효떡의 효과 조사Example 5. Investigation of the effect of fermented rice cake
5-1. 유통기한 조사5-1. Expiration date investigation
떡의 제품화 중에서 가장 큰 문제 중의 하나는 제조 후 하루 이상을 방치하면 쉽게 부패가 일어난다는 것이다. 이에 따라 매일 아침마다 신선한 떡을 공급해야하고 남은 떡은 냉동시켜야 한다. 그러나 냉동된 떡은 식미감이 저하되므로, 상품으로서 적절하지 못하며, 사업적으로 가장 좋은 제품은 쉬지 않고 2 ~ 3일을 유통할 수 있어야 한다.One of the biggest problems among the commercialization of rice cakes is that corruption occurs easily if left unattended for more than one day after manufacture. Accordingly, fresh rice cakes must be supplied every morning and the remaining rice cakes must be frozen. However, frozen rice cakes are not suitable as a product because the taste of food is reduced, and the best product in business should be able to circulate 2-3 days without rest.
이에 실시예 4의 발효떡과 일반 백미를 사용하여 제조한 떡의 유통기한을 조사하였다. 각각의 떡을 랩으로 포장하여 실온에서 15일간 방치한 다음 부패도를 조사하였다. 이의 결과 도 1과 같이 비발효떡은 이미 많은 부패가 진전되어 심한 악취가 발생한 반면, 본 발명에 따른 발효떡은 악취가 없었으며 거의 부패하지 않았다. 발효떡의 경우에는 곡물의 발효상태로 항산화력이 증대하여 부패가 늦게 일어난 것으로 파악된다. 발효떡이 부패하지 않았어도 15일 경과된 경우에는 식용하기에는 적절하지 않으나 적어도 2 ~ 3일은 방치하여도 쉽게 부패하지 않음을 알 수 있었다.Accordingly, the shelf life of the rice cake prepared using the fermented rice cake of Example 4 and ordinary white rice was investigated. Each rice cake was wrapped in a wrap, left at room temperature for 15 days, and then examined for spoilage. As a result of this, as shown in FIG. 1, the fermented rice cake according to the present invention had no odor and hardly decayed, while a lot of decay was developed and severe odor occurred. In the case of fermented rice cakes, it is believed that the anti-oxidation power increased due to the fermentation of grains, resulting in late decay. Even if the fermented rice cake was not spoiled, it was found that it was not suitable for edible food when it was 15 days old, but it was not easily spoiled even if left for at least 2-3 days.
5-2. 떡의 굳기 조사5-2. Investigation of rice cake hardness
떡의 제품화에 있어서 또 다른 문제는 제조 후 하루 정도면 쉽게 굳어져 떡 표면에 균열이 발생하고 딱딱하여 먹기에 불편하고 맛이 없어진다는 것이다. 이는 떡 조직에서 습기가 쉽게 방출되기 때문이다. 발효떡과 비발효떡을 랩으로 포장하여 실온에 3일간 방치한 결과, 비발효떡은 표면에 균열이 발생하고 굳어지는 것으로 나타났으나, 발효떡은 초기의 성형상태를 그대로 유지하고 있었다. 이는 발효곡물에서는 조직의 저분자화로 조직이 치밀해져 보습상태가 양호하여 습기의 방출이 늦게 일어나 나타난 현상으로 파악된다.Another problem in the commercialization of rice cakes is that they easily harden in about a day after production, causing cracks on the surface of the rice cake and hardening, which makes it uncomfortable to eat and tasteless. This is because moisture is easily released from the rice cake tissue. As a result of packaging the fermented rice cake and the non-fermented rice cake in a wrap and standing at room temperature for 3 days, the non-fermented rice cake was cracked and hardened on the surface, but the fermented rice cake was maintained in its initial molding state. This is considered to be a phenomenon in which fermented grains appear due to the low molecular weight of the tissues, resulting in a slow moisturization due to the dense texture of the tissues.
5-3. 떡의 소화력 조사5-3. Investigation of rice cake digestibility
떡의 또 다른 문제는 소화력이 좋은 사람들도 떡을 잘 소화시키지 못한다는 것이다. 이에 따라 병원의 환자들에게는 일반적으로 떡은 금기하는 식품 중 하나며 일반인들도 과식하는 경우에는 소화불량에 걸리기 쉽다.Another problem with rice cakes is that even those with good digestibility cannot digest rice cakes well. Accordingly, for patients in hospitals, rice cakes are generally one of the taboo foods, and even the general public is susceptible to indigestion.
이에 발효떡과 비발효떡을 먹었을 경우 소화력을 조사하였다(표 1 참조). 무작위로 선발된 40명의 사람들을 20명씩 2그룹으로 나누어 200g의 발효떡과 비발효떡을 제공하고 전부 먹게 하였다. 섭취 후 30분이 지나 참여자의 상태를 조사하였다. 이의 결과, 발효떡이 소화에 있어서 우수함을 나타냈으며, 소화가 잘 되므로 많이 먹어도 위에 큰 부담을 주지 않는 것으로 나타났다.Thus, when fermented rice cake and non-fermented rice cake were eaten, digestibility was investigated (see Table 1). The 40 randomly selected people were divided into 2 groups of 20 people, and 200g of fermented and non-fermented rice cakes were provided and all were eaten. Participants were examined 30 minutes after ingestion. As a result of this, the fermented rice cake was excellent in digestion, and it was found that the digestion is good, so that even if a lot of food is eaten, the stomach is not burdened.
5-4. 발효떡의 관능조사5-4. Sensory investigation of fermented rice cake
발효곡물로 제조한 발효떡의 기호성, 맛 및 조직감의 차이를 관능평가 방법으로 조사하였다. 2종류의 시료를 비교하면서 속성이나 기호도의 차이를 나타내는 방법인 2점 시험법(pair test)을 이용하여 관능검사를 실시하였다(食品大百科事典, 日本(獨)食品綜合硏究所, 2001, 420-436pp). 무작위로 선발한 30세~ 50세 여성 20인을 선발하였다. 두 시료를 비교하면서 7단계 척도(seven point scale)법을 이용하여 수치로 나타내었다. 두 시료가 동일한 경우에는 0, 약간 좋다 1, 상당히 좋다 2, 매우 좋다 3, 약간 나쁘다 -1, 꽤 나쁘다 -2, 매우 나쁘다 -3으로 나타내었다. 이의 결과는 표 2와 같다. 비발효떡과 발효떡을 비교한 결과, 맛, 조직감 및 기호성에 있어서 발효떡이 우수함을 나타내었다. 특히, 발효떡이 조직감에 있어서는 월등하게 비발효떡보다 우수함을 나타내었다. 즉, 발효곡물로 인해 떡조직이 저분자화되어 연화되었음을 나타낸다.Differences in palatability, taste and texture of fermented rice cakes made from fermented grains were investigated by sensory evaluation methods. A sensory test was conducted using a two-point pair test, which is a method of showing differences in attributes and preferences while comparing two types of samples. 420-436pp). Twenty women aged 30 to 50 were selected at random. While comparing the two samples, it was expressed numerically using a seven-point scale method. When the two samples were the same, they were represented as 0, slightly good 1, fairly good 2, very good 3, slightly bad -1, pretty bad -2, very bad -3. Table 2 shows the results. As a result of comparing the non-fermented rice cake and the fermented rice cake, the fermented rice cake was excellent in taste, texture, and palatability. In particular, fermented rice cake was superior to non-fermented rice cake in terms of texture. That is, it indicates that the rice cake tissue has become low-molecularized and softened due to the fermented grains.
Claims (7)
상기 개별 종배양된 각 균주의 배양액을 1 내지 3중량%의 설탕 및 0.1 내지 2중량%의 몰트추출물이 포함된 액체배지에 각각 1 내지 3%(v/v)로 첨가하고 25 내지 38℃에서 5 내지 15일간 본배양하는 단계;
곡물 100중량부에 상기 본배양된 배양액 1 내지 30중량부를 첨가하고 20 내지 30℃에서 2 내지 20일간 발효하는 단계;
상기 발효된 곡물을 3 내지 6시간 수침한 다음 수분을 제거하고 분쇄하여 발효곡물 분말을 수득하는 단계; 및
상기 발효곡물 분말로 떡을 제조하는 단계;를 포함하는 발효떡 제조방법.
Lactobacillus paracasei , Saccharomyces cerevisiae and Bacillus subtilis are individually cultured in a liquid medium;
The culture medium of each individual cultured strain is added to the liquid medium containing 1 to 3% by weight of sugar and 0.1 to 2% by weight of malt extract at 1 to 3% (v/v), respectively, and at 25 to 38°C. Main culture for 5 to 15 days;
Adding 1 to 30 parts by weight of the main culture medium to 100 parts by weight of grain and fermenting for 2 to 20 days at 20 to 30°C;
Immersing the fermented grain for 3 to 6 hours, and then removing and pulverizing to obtain a fermented grain powder; And
Method of manufacturing a fermented rice cake comprising; manufacturing a rice cake with the fermented grain powder.
상기 곡물은 5 내지 9분도 현미, 5 내지 9분도 찹쌀, 백미, 찹쌀, 흑미, 현소맥, 찰보리, 찰현미, 찰흑미, 약콩, 백태, 서리태, 수수, 팥으로 이루어진 군에서 선택되는 하나 이상을 포함하는 것을 특징으로 하는 발효떡 제조방법.
According to claim 1,
The grain includes at least one selected from the group consisting of 5 to 9 minutes brown rice, 5 to 9 minutes glutinous rice, white rice, glutinous rice, black rice, brown rice, chamboli, glutinous brown rice, glutinous black rice, weak soybeans, white rice, frost, sorghum, and red beans. Fermented rice cake manufacturing method characterized in that the.
상기 곡물은 5 내지 9분도 현미 88 내지 94중량%, 찹쌀 5 내지 10중량% 및 흑미 1 내지 2중량%를 포함하는 것을 특징으로 하는 발효떡 제조방법.
According to claim 1,
The grain is 5 to 9 minutes, 88 to 94% by weight of brown rice, 5 to 10% by weight of glutinous rice and 1 to 2% by weight of black rice fermented rice cake characterized in that it comprises.
상기 곡물은 5 내지 9분도 현미 53 내지 61중량%, 현소맥 8 내지 12중량%, 찰보리 8 내지 12중량%, 찰현미 3 내지 7중량%, 찰흑미 1 내지 3중량%, 약콩 1 내지 3중량%, 백태 0.5 내지 2중량%, 서리태 0.5 내지 2중량%, 수수 0.5 내지 2중량%, 찹쌀 8 내지 12중량%, 팥 0.5 내지 2중량%를 포함하는 것을 특징으로 하는 발효떡 제조방법.
According to claim 1,
The grain is 5 to 9 minutes, 53 to 61% by weight brown rice, 8 to 12% by weight brown rice, 8 to 12% by weight barley, 3 to 7% by weight brown rice, 1 to 3% by weight black rice, 1 to 3% by weight soybean , Baektae 0.5 to 2% by weight, Seoritae 0.5 to 2% by weight, sorghum 0.5 to 2% by weight, glutinous rice 8 to 12% by weight, red bean 0.5 to 2% by weight, characterized in that it comprises a fermented rice cake manufacturing method.
상기 락토바실러스 파라카제이(Lactobacillus paracasei)의 개별 종배양은 MRS 액체배지 또는 포도당(glucose), 효모추출물 및 초산나트륨이 포함된 액체배지를 사용하여 25 내지 30℃에서 48 내지 72시간 이루어지고,
상기 사카로마이세스 세레비시아(Saccharomyces cerevisiae)의 개별 종배양은 포도당, 효모추출물 및 몰트추출물이 포함된 액체배지를 사용하여 20 내지 30℃에서 24 내지 48시간 이루어지며,
상기 바실러스 서브틸리스(Bacillus subtilis)의 개별 종배양은 소고기추출물이 포함된 액체배지를 사용하여 20 내지 30℃에서 48 내지 72시간 이루어지는 것을 특징으로 하는 발효떡 제조방법.
According to claim 1,
Individual Lactobacillus paracasei ( Lactobacillus paracasei ) of individual species culture is made of liquid medium containing MRS liquid medium or glucose (glucose), yeast extract and sodium acetate at 25 to 30 ℃ for 48 to 72 hours,
The individual species culture of the Saccharomyces cerevisiae is made for 24 to 48 hours at 20 to 30°C using a liquid medium containing glucose, yeast extract and malt extract,
Method for producing fermented rice cake, wherein the individual species culture of the Bacillus subtilis is performed at 20 to 30°C for 48 to 72 hours using a liquid medium containing a beef extract.
상기 락토바실러스 파라카제이(Lactobacillus paracasei)의 개별 종배양된 배양액의 균주 농도는 1×106 cfu/㎖ 내지 1×108 cfu/㎖ 이며,
상기 사카로마이세스 세레비시아(Saccharomyces cerevisiae)의 개별 종배양된 배양액의 균주 농도는 1×105 cfu/㎖ 내지 1×107 cfu/㎖ 이고,
상기 바실러스 서브틸리스(Bacillus subtilis)의 개별 종배양된 배양액의 균주 농도는 1×104 cfu/㎖ 내지 1×107 cfu/㎖ 인 것을 특징으로 하는 발효떡 제조방법.
According to claim 1,
The strain concentration of the individual cultured culture medium of Lactobacillus paracasei is 1×10 6 cfu/ml to 1×10 8 cfu/ml,
Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) strain concentration of the individual cultured culture medium is 1×10 5 cfu/ml to 1×10 7 cfu/ml,
Method of producing a fermented rice cake, characterized in that the strain concentration of the individual culture medium of Bacillus subtilis is 1×10 4 cfu/ml to 1×10 7 cfu/ml.
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| JP2003079307A (en) | 2001-09-12 | 2003-03-18 | Twin Stars:Kk | Frozen dough of breads comprising fermentation product of grain lactic acid bacteria added thereto and method for producing breads using frozen dough of breads comprising fermentation product of grain lactic acid bacteria added thereto |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102338680B1 (en) * | 2021-06-17 | 2021-12-14 | 은재현 | Method for manufacturing functional mugwort and brown rice cake |
| KR20220168946A (en) * | 2021-06-17 | 2022-12-26 | 은재현 | Rice cake comprising brown glutinous rice and mugwort with enhanced digestibility |
| CN113317441A (en) * | 2021-06-23 | 2021-08-31 | 四川省食品发酵工业研究设计院有限公司 | Leaven and application thereof, frozen cake using leaven and preparation method thereof |
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| KR102215277B1 (en) | 2021-02-15 |
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