KR101896372B1 - The method of manufacturing natural sourdough starter using rice and yeast rice - Google Patents

Abstract

The present invention relates to a method for producing a natural fermentation seed using rice and rice flour, which comprises mixing 24.75 wt% of rice, 4.95 wt% of rice, 19.80 wt% of rice koji, 0.99 wt% of honey, and 49.51 wt% And a fermentation broth aged at 24 ° C for 24 hours is finely ground and used as a pre-fermentation broth; The fermentation broth was prepared by mixing 39.61% by weight of rice, 14.85% by weight of rice koji, 14.85% by weight of primary fermentation species, 0.99% by weight of honey and 29.70% by weight of purified water, and finely fermenting the aged fermentation broth for 24 hours at 25 ° C. A second fermentation step to be used as a second fermentation step; A mixture of 44.56% by weight of rice, 9.9% by weight of rice koji, 14.85% by weight of a secondary fermentation product, 0.99% by weight of honey and 29.70% by weight of purified water was added to the container, and the fermentation solution aged at 25 [deg.] C for 24 hours was finely ground A third fermentation step to be used as a second fermentation step; And 49.51% by weight of rice, 9.9% by weight of rice koji, 7.92% by weight of a third fermentation product, 0.99% by weight of honey, and 31.68% by weight of purified water were mixed, and the fermented broth fermented for 24 hours at 25 캜 was fermented And a fourth fermentation species step for use as a species. Therefore, the addition of rice flour and rice has excellent fermentation activity during baking, and it has a sweet and sweet flavor of the prepared bread. Due to the antimicrobial properties of the rice protein, the aging of the bread is delayed and the digestion and in vivo fat It can provide an effect of reducing blood cholesterol by affecting metabolism.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing natural fermented rice using rice and rice flour,

The present invention relates to a method for producing natural fermented rice using rice and rice flour. More particularly, the present invention relates to a method for producing natural fermented rice using rice and rice flour, Rice, rice, and rice flour mixed with rice and honey to improve the fermentation process.

In addition, the present invention has excellent fermentation activity during baking by adding rice flour and rice, has a sweet and savory flavor of the prepared bread, delayed aging of bread due to antibacterial property of rice protein, This invention relates to a method for producing a natural fermented soybean using rice and rice flour to reduce blood cholesterol by affecting the local metabolism.

As for the nutritional value of rice, starch of rice is effective for brain activity, prevention of obesity and diabetes, and even though protein content and essential amino acid content are low, it has the best protein resources of all grains, It is known to be effective in lowering blood pressure, preventing cancer, and the like. In addition, rice is rich in niacin (nicotinic acid or nicotinamide), also known as vitamin B3. In the body, niacin has been converted into a coenzyme called nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP), resulting in over 50 different chemical reactions in the body, It participates in the reduction reaction and participates in carbohydrate metabolism, fatty acid metabolism, cell respiration, and steroid synthesis metabolism. NAD and NADP contained in meat are absorbed after being decomposed into free niacin by small intestinal mucosal enzymes and participate in the oxidation-reduction reaction in the body. NAD is involved in the process of producing ATP, that is, the carbohydrate, fat and protein It acts as an essential coenzyme for metabolism. It is also known to expand the peripheral blood vessels to become a hydrogen carrier, which supplies nutrients to the heart and brain and reduces cholesterol. Especially, grains and beans are abundant in niacin, but because they are in the form of niacin, they are not absorbed by the intestines and are known to have low utilization rates.

In Korea, which uses rice as a stock, rice cake, a rice processed food, has been used for a long period of time, but bread has been replaced with westernization of eating habits. Especially, in the younger age group, fast food such as hamburger is very popular. In busy modern society, bread is used as a substitute substitute for rice, and it is also used as a snack street. .

Fermentation paper is essential to make bread, and the development of various fermented species will not only satisfy the changing taste budgets and trends of consumers, but also help your health.

On the other hand, natural fermented rice using rice requires the process of collecting useful microorganisms in rice.

The fermented rice flour made from the fermented rice flour made by using the fermented rice flour of the alcoholic beverages has an unpleasant smell when baked. Therefore, in order to make natural rice fermented rice suitable for baking, it is necessary to develop rice flour for baking which is not activated by fungi separately, and it is necessary to supplement the disadvantage that rice flavor is weak in flavor and fermentation activity is not large. It is a reality that there are proposals for the cultivation and use of the seed culture because it is possible to obtain the desired quality seeds only after a plurality of processes have been carried out using both the rice and the rice.

In other words, in order to obtain useful microorganisms possessed by rice, yeast is required. However, conventional yeast solids are not leavened yeast, and grains that do not have molds that live in the form of molds are needed.

The inventors of the present invention have conducted studies on rice flour which can overcome the limitations of rice koji and have high fermentation activity and can eliminate the smell of mold bacteria and maximize only the good flavor of rice, I have come to completion.

1. Method for manufacturing rice bread (Patent Registration No. 10-0960902) 2. Method for manufacturing rice bread (Patent Registration No. 10-1348802) 3. Composition for making rice flour fermented without gluten and method for producing the same (Patent Registration No. 10-1311742) 4. Rice bread frozen dough and its manufacturing method (Patent Application No. 10-2009-0031478) 5. Rice bread composition and novel rice bread using the same (Patent Application No. 10-2003-0055545)

Disclosure of the Invention The present invention has been conceived to solve the above-mentioned problems. It is an object of the present invention to provide a fermented rice flour for baking, rice flour, rice flour, The present invention also provides a method for producing a natural fermented seed using rice and rice flour, which is a combination of rice and honey and is supplemented with the fermentation process several times.

In addition, the present invention has excellent fermentation activity during baking by adding rice flour and rice, has a sweet and savory flavor of the prepared bread, delayed aging of bread due to antibacterial property of rice protein, And a method for producing a natural fermented soybean using rice and rice flour for reducing blood cholesterol by affecting the local metabolism.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description.

A mixture of 24.75% by weight of rice, 4.95% by weight of rice, 19.80% by weight of rice koji, 0.99% by weight of honey and 49.51% by weight of purified water were mixed and aged at 24 DEG C for 24 hours to finely pollinate the aged fermentation broth. A primary fermentation step to be used; The fermentation broth was mixed with 39.61% by weight of rice, 14.85% by weight of rice koji, 14.85% by weight of primary fermentation, 0.99% by weight of honey and 29.70% by weight of purified water and aged at 25 ° C for 24 hours. A secondary fermentation step to be used as a whole; Rice bran, rice koji, 9.8 wt.% Of rice koji, 14.85 wt.% Of secondary yeast, 0.99 wt.% Of honey, and 29.70 wt.% Of purified water were mixed and aged at 25 DEG C for 24 hours to finely ferment the aged fermentation broth. A third fermentation step to be used as a whole; And 49.51% by weight of rice, 9.9% by weight of rice koji, 7.92% by weight of a third fermentation product, 0.99% by weight of honey and 31.68% by weight of purified water were mixed and aged at 25 DEG C for 24 hours to finely ferment the aged fermentation broth. The rice koji was prepared by mixing 32.26% by weight of rice and 32.26% by weight of water in a steamer and steaming the mixture for 1 hour to prepare a steamed rice cake. After mixing, 16.13% by weight of sake and 16.13% by weight of malt extract were added to the mixture. The mixture was aged for 24 hours to absorb both sake and malt extract, and the aged paste was spread on a cold plate In a fermenter having a temperature of 30 ° C and a humidity of 70%, placing 3.22% by weight of the pine needle laid on the laver, and then quenching after aging for one week to produce a natural fermentation species using rice and rice flour The malt extract is characterized in that the formed after boiling for one hour a mixture of 90.91 wt% water and 9.09% by weight malt and refrigerated.

According to the present invention, a method for producing a natural fermentation species using rice and rice flour is a method for producing useful fermented rice from rice, which is free from odor of fungi, has a flavor of rice seeds and has high fermentation activity, such as rice flour for baking, To provide easily fermented seeds without any number of fermentation processes.

In addition, according to another embodiment of the present invention, a method for producing a natural fermentation species using rice and rice flour is excellent in the activity of fermentation at the time of baking by adding rice flour and rice, has a sweet and sweet flavor of the prepared bread, To delay the aging of bread and fermentation species through the digestion and fat metabolism in vivo affect the blood cholesterol reduces the effect is provided.

In addition, according to another embodiment of the present invention, a method for producing a naturally fermenting species using rice and rice flour is characterized in that a fermentation species used as a fourth fermentation species (all kinds) is repeatedly produced as a natural fermentation species through a circulation process, It has unique palatable flavor and perfection of fermentation, thus providing an effect of being able to be cultured in strong seeds.

In addition, according to another embodiment of the present invention, a method for producing a natural fermentation species using rice and rice flour is most suitable for baking rice, which meets all conditions, so that when the bread is kneaded, the fermentation activity is excellent, The bread can provide a unique flavor and a sweet flavor.

1 is a flow chart showing a process for producing a natural fermentation species using rice and rice flour according to the present invention.
FIG. 2 is a flow chart showing the rice yeast process for producing the spontaneous fermentation species of FIG. 1
Fig. 3 is a photograph showing the rice koji producing step according to Fig. 2
FIG. 4 is a photograph showing a step of manufacturing a first fermentation species of natural fermentation species using rice and rice flour according to FIG. 1
FIG. 5 is a photograph showing a step of preparing a second fermentation species of natural fermentation species using rice and rice flour according to FIG. 1
FIG. 6 is a photograph showing a step of preparing a third fermentation species of natural fermentation species using rice and rice flour according to FIG. 1
7 is a photograph showing a step of preparing a natural fermentation species using rice and rice flour according to the present invention
8 is a photograph showing the state of dough using natural fermentation species using rice and rice flour produced according to the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the method for producing a natural fermentation species using rice and rice flour according to the present invention includes a rice koji production step, a first fermentation seeding step, a second fermentation seeding step, a third fermentation seeding step, and 4 And a fermentation seed process.

First, the rice bran production step will be described with reference to FIG. 3 with reference to FIG. 2, and the manufacturing step will be described below.

1. How to make rice nori

(1) Material preparation step

 32.26% by weight of rice, 32.26% by weight of water, 16.13% by weight of sake, 16.13% by weight of malt liquor, and 3.22% by weight of pine needles are prepared.

(2) Preparation step

 32.26% by weight of rice and 32.26% by weight of water are mixed and steamed for 1 hour to prepare a rice cake.

At this time, the reason for not pouring water is to keep the absorption of sake and malt extract when mixing.

(3) First aging step

 The hot steamed rice is put into a stencil bowl. When hot, 16.13% by weight of sake and 16.13% by weight of malt extract are mixed and the rice cake is aged for 24 hours to absorb both sake and malt extract.

The malt extract is prepared by mixing 90.91% by weight of water and 9.09% by weight of malt, boiling for 1 hour, and storing in a refrigerator.

(4) Second aging step

 The first aged rice cake was spread on a cold plate over a cotton cloth, and the rice cloth was laid thereon. The pine pine (3.22 wt%) washed was placed on the rice paddle, and the rice cake was aged for one week in a fermenter having a temperature of 30 ° C and a humidity of 70% .

(5) Packaging step

 The second aged rice koji is cut into cotton and quenched to subdivide rice koji, vacuum packed, and stored packaged rice koji in the freezer.

2. Preparation of natural fermented rice using rice and rice flour

 The natural fermentation species using rice and rice flour according to the present invention can be produced by using the rice yeast formed by the above-described procedure, through the first fermentation species process, the second fermentation species process, the third fermentation species process, and the fourth fermentation species process .

 (1) Primary fermentation process

   24.75% by weight of rice, 4.95% by weight of rice, 19.80% by weight of rice koji, 0.99% by weight of honey and 49.51% by weight of purified water are mixed and the mixture is aged at 24 ° C for 24 hours to prepare a first fermented seed.

 In other words, the prepared rice, rice, rice koji, honey, and purified water were mixed in a disinfected bottle, the holes were opened after lapping, and the inside of the wrapped bottle was kept out of the incubator for 24 hours at room temperature. It should be used as a kind of change.

 (2) Secondary fermentation process

   A mixture of 39.61% by weight of rice, 14.85% by weight of rice koji, 14.85% by weight of primary fermentation species, 0.99% by weight of honey and 29.70% by weight of purified water was added to the vessel and the mixture was aged at 25 ° C for 24 hours to prepare a second fermentation species .

In other words, the prepared rice, rice koji, the first fermentation species (all kinds), honey, and purified water were mixed in a sterilized bottle, the holes were opened after lapping, and the inside of the wrapped bottle was prevented from entering. And the fermented secondary fermentation liquid is aged finely and used as a kind beforehand.

 (3) Third fermentation process

   , 44.56% by weight of rice, 9.9% by weight of rice koji, 14.85% by weight of secondary fermentation species, 0.99% by weight of honey and 29.70% by weight of purified water were mixed and the mixture was aged at 25 DEG C for 24 hours to prepare a third fermentation species .

In other words, the prepared rice, rice yeast, the second fermentation species (all kinds), honey, and purified water were mixed in a sterilized bottle, and after the lapping, a hole was drilled and the inside of the wrapped bottle was prevented from entering. And the fermented third fermentation liquid is finely ground and used as a kind beforehand.

(4) Fourth fermentation process

   The mixture was mixed with 49.51% by weight of rice, 9.9% by weight of rice koji, 7.92% by weight of tertiary fermentation product, 0.99% by weight of honey and 31.68% by weight of purified water and aged at 25 ° C for 24 hours to ferment natural fermentation Complete the species.

In other words, the prepared rice, rice koji, the third fermentation species (all kinds), honey, and purified water were mixed in a disinfected bottle, the holes were opened after lapping, and the inside of the wrapped bottle was prevented from entering. When fermented fourth fermentation liquid is finely ground, natural fermentation paper using rice and rice flour is completed.

(5) Circulation process

The natural fermented rice species formed through the fourth fermentation species can be continuously used as a whole. As the process is repeated, the fermentation is completed with the flavor and mature flavor unique to the seed.

That is, the mixture of 49.51% by weight of rice, 9.9% by weight of rice koji, 7.92% by weight of the fourth fermentation product, 0.99% by weight of honey and 31.68% by weight of purified water was added to the container and aged at 25 ° C for 24 hours, In order to complete the species, the amount of the fermentation species used as a whole must be left for the circulation process.

The old seeds have a deep and unique flavor and strong fermentation activity that can not be found in freshly prepared seeds. As the seeds of a baby are repeated over the years, they can be cultured into young seeds or stronger seeds.

Hereinafter, the natural fermented rice using the rice and rice flour produced by the above procedure is mixed with the raw materials necessary for making rice bran, and the rice bran is produced through the dough, fermentation and firing steps to evaluate the dough condition and the sensory evaluation of the prepared bread Respectively.

Experimental Example and Sensory Evaluation

Example 1

(1) Preparation of materials

As shown in the attached Fig. 8, materials necessary for rice bran were prepared.

Prepare rice flour, flour, sugar, salt, tapioca powder, butter, raw yeast, syrup, water, milk, cream, eggs and rice fermented species. More specifically, among 100% by weight of the total 100% by weight of rice flour, 33 to 40% by weight, 10 to 16% by weight of powder, 5 to 10% by weight of sugar, 0.5 to 2% by weight of salt, 1 to 3% by weight of tapioca powder, % Of raw yeast, 2 to 4 wt% of starch syrup, 5 to 12 wt% of water, 4 to 8 wt% of milk, 4 to 8 wt% of fresh cream, 8 to 11 wt% of egg, 8% by weight.

(2) Dough and fermentation

A lumpy dough is obtained by mixing the above rice flour, sugar powder, sugar, salt, tapioca powder, butter, raw yeast, starch syrup, water, milk, cream, eggs and rice fermentation seeds until the dough becomes sticky After completion of the dough, the finished dough is firstly fermented at a temperature of 24 to 25 ° C for 60 minutes, and then fermented at a refrigeration temperature of 5 to 6 ° C for 12 hours.

(3) Sintering step

Bake the dough after the 2nd fermentation step in an oven at 180 ° C and 220 ° C in the top and bake for 30-40 minutes.

Comparative Example 1

The present invention relates to a method for producing a fermented milk, which comprises adding 0.5 to 1.5% by weight of xanthan gum, 1 to 2% by weight of salt, 2 to 3% by weight of sugar, 0.5 to 1.5% by weight of bread yeast, 1 to 5% , And 95 to 95% by weight of purified water.

Comparative Example 2

Wherein the flour is selected from the group consisting of 38 to 42 wt% of rice flour, 3 to 6 wt% of sugar, 0.5 to 2 wt% of salt, 1 to 3 wt% of milk powder, 2 to 5 wt% of shortening, 0.5 to 3 wt% of raw yeast, 26 to 30% by weight of water, 3 to 7% by weight of Rube Liquide, 3 to 7% by weight of old dough and 14 to 20% by weight of brown rice are prepared.

Comparative Example 3

Rice flour 70-200 parts by weight, saccharides 1-15 parts by weight, salt 0.1-6 parts by weight, yeast 0.1-10 parts by weight, skim milk powder 0.001-10 parts by weight, vegetable cooking oil 1-15 parts by weight, transglutaminase 0.001 -0.1 parts by weight and 70-150 parts by weight of water are prepared.

Comparative Example 4

10 to 17 parts by weight of gluten, 0.5 part by weight of glue, 0.5 part by weight of an emulsifier, 0.01 part by weight of an enzyme, 3.8 parts by weight of yeast, 150 parts by weight of ascorbic acid and 83.8 parts by weight of water are prepared on the basis of 100 parts by weight of rice flour.

Comparative Example 5

285 g of rice powder, 50 g of active gluten, 16.5 g of raw yeast, 2.5 g of baking improver, 17 g of sorbitol, 7 g of skim milk powder and 5 g of salt are thoroughly mixed in a mortar to prepare 39 g of eggs and 225 mL of milk.

The above Comparative Examples 1 to 5 were mixed and kneaded under the same conditions as in Example 1, and the rice bran was prepared by dividing, fermenting and firing.

(1) Sensory evaluation

For each of the doughs produced and fermented in Example 1 and Comparative Examples 1 to 5, sensory test agents 30 (10, 20, 30, and 40 each) having a sensory experience of more than 5 years in the bakery field , The fermentation activity, flavor, texture, and preference were measured by the 5-point scale method. The results are shown in Table 1 below.

Result of state measurement of fermented dough Item Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Fermentation activity (appearance) 4.6 4.3 4.4 4.1 4.0 3.9 zest 4.9 4.2 4.5 4.2 4.2 4.1 Texture 4.6 4.3 4.4 4.1 4.2 3.6 Likelihood 4.7 4.2 4.3 4.2 4.1 3.7

The results of the sensory test for each item in Table 1 indicate that the sensory scores are rounded off to the second decimal place after adding all the sensory scores and divided by the number of sensory test persons. The higher the value, the better the sensuality.

As shown in the results of Table 1 above, the rice fermented rice according to the present invention was evaluated to be excellent in fermentation state, flavor, texture, and taste. In particular, in terms of flavor of fermented dough, rice koji It was confirmed that the smell of fungus was eliminated and a good flavor of rice was provided.

(2) Sensory evaluation

The dough was baked in Example 1 and Comparative Example 1 through Comparative Example 5 through the same sensory testing personnel to prepare rice bran, and the taste, shell surface and fermentation state (color) were compared and evaluated.

 Results of sensory evaluation of taste, skin condition and color division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 flavor ++++ ++++ ++++ ++++ +++ +++ Shell surface ++++ +++ ++++ +++ ++++ +++ Fermentation state +++++ +++ +++ ++++ +++ +++

Code: +++++ Very good ++++ Good +++ Moderate ++ Poor + Very bad

As shown in Table 2 above, the taste of rice bran added with rice fermented rice bran, the surface of the bran, the fermentation state of the rice bran, indicating the degree to which the bread was evenly swollen, Surface "fermentation state, that is, the color was checked, and the fermented rice according to the present invention was the most excellent.

As described above, the rice bran containing the fermented rice formed by using the rice and rice flour according to the present invention was evaluated in terms of flavor, taste, texture, and taste.

The invention being thus described, it will be obvious that the same way may be varied in many ways. Such modifications are intended to be within the spirit and scope of the invention as defined by the appended claims.

Claims (1)

A mixture of 24.75% by weight of rice, 4.95% by weight of rice, 19.80% by weight of rice koji, 0.99% by weight of honey and 49.51% by weight of purified water were mixed and aged at 24 DEG C for 24 hours to finely pollinate the aged fermentation broth. A primary fermentation step to be used; The fermentation broth was mixed with 39.61% by weight of rice, 14.85% by weight of rice koji, 14.85% by weight of primary fermentation, 0.99% by weight of honey and 29.70% by weight of purified water and aged at 25 ° C for 24 hours. A secondary fermentation step to be used as a whole; Rice bran, rice koji, 9.8 wt.% Of rice koji, 14.85 wt.% Of secondary yeast, 0.99 wt.% Of honey, and 29.70 wt.% Of purified water were mixed and aged at 25 DEG C for 24 hours to finely ferment the aged fermentation broth. A third fermentation step to be used as a whole; And 49.51% by weight of rice, 9.9% by weight of rice koji, 7.92% by weight of a third fermentation product, 0.99% by weight of honey and 31.68% by weight of purified water were mixed and aged at 25 DEG C for 24 hours to finely ferment the aged fermentation broth. The rice koji is mixed with 32.26% by weight of rice and 32.26% by weight of water, steamed for 1 hour in a steamer, and steamed rice cake is added to stain balls After mixing, 16.13% by weight of sake and 16.13% by weight of malt extract were added to the mixture. The mixture was aged for 24 hours to absorb both sake and malt extract, and the aged paste was spread on a cold plate And 3.22% by weight of pine needle laid on top of it, placed in a fermenter having a temperature of 30 ° C and a humidity of 70%, and then quenched after one week of fermentation to produce a natural fermentation species using rice and rice flour Standing,
Wherein the malt extract is formed by mixing 90.91% by weight of water and 9.09% by weight of malt, boiling for 1 hour, and refrigerating the rice.

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