KR20160103784A - 김치유산균 쌀과자 제조 - Google Patents
김치유산균 쌀과자 제조 Download PDFInfo
- Publication number
- KR20160103784A KR20160103784A KR1020150026599A KR20150026599A KR20160103784A KR 20160103784 A KR20160103784 A KR 20160103784A KR 1020150026599 A KR1020150026599 A KR 1020150026599A KR 20150026599 A KR20150026599 A KR 20150026599A KR 20160103784 A KR20160103784 A KR 20160103784A
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- rice
- lactic acid
- acid bacteria
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 23
- 235000009566 rice Nutrition 0.000 title abstract description 23
- 235000021109 kimchi Nutrition 0.000 title abstract description 19
- 238000000034 method Methods 0.000 title abstract description 7
- 241000186660 Lactobacillus Species 0.000 title description 2
- 229940039696 lactobacillus Drugs 0.000 title description 2
- 240000007594 Oryza sativa Species 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 24
- 241000209094 Oryza Species 0.000 abstract description 22
- 241000894006 Bacteria Species 0.000 abstract description 12
- 235000014655 lactic acid Nutrition 0.000 abstract description 12
- 239000004310 lactic acid Substances 0.000 abstract description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000003247 decreasing effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 4
- 238000001035 drying Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 description 12
- 238000005516 engineering process Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- A23Y2220/00—
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 김치유산균을 도입한 쌀과자 제조방법에 관한 것으로 지속적으로 감소하고 있는 쌀과 김치의 동시 소비를 촉진하고 김치 유산균의 건강기능성을 부여시킨 쌀 가공 제품을 개발하는 것을 목표로 한다. 상기 쌀과 상기 김치분말과 상기 김치발효유산균과 상기 물을 교반하여 혼합물을 형성하는 단계, 상기 혼합물을 건조하는 단계, 그리고 상기 혼합물을 기설정된 틀에 넣고 굽는 단계를 포함하며, 상기 혼합물을 형성한다.
Description
본 발명은 김치유산균을 도입한 쌀과자 제조방법에 관한 것이다.
사균 스낵 제조기술
- 김치유산균을 배양하여 쌀가루 반죽시에 직접 혼합하여 팽화한다.
생균 스낵 제조기술
- 쌀 스낵을 배추, 무우 모양으로 팽화시킨 후 스낵 속에 F/D 김치유산균을 넣고 밀봉시킨다.
김치쌀 스낵제조기술
- 적숙기 김치를 마쇄하여 쌀가루를 반죽하고 팽화한다.
본 발명은 지속적으로 감소하고 있는 쌀과 김치의 동시 소비를 촉진하고 김치 유산균의 건강기능성을 부여시킨 쌀 가공 제품을 개발하여 신 한류 먹거리의 대표식품으로 자리매김 하는 것을 목적으로 한다.
상기 목적을 달성하기 위하여 본 발명자들은 1차 년도에 김치 유산균 강화 기능성 쌀 스낵 생산 공정 확립하여 원료 쌀, 김치 유산균의 품질 기준을 설정하였고, 김치 유산균 혼합,팽화 공정을 확립하였다. 또한, 기능성 쌀 스낵의 관능품질을 평가하여 기능성 쌀 스낵의 기호도 특성을 분석하였고 기능성 쌀 스낵의 일반ㆍ미량성분을 분석하였다. 2차 년도에는 김치유산균 강화 기능성 쌀 스낵 품질관리시스템 개발하였다. 저장ㆍ포장중요관리점을 중심으로 과학적인 위생생산 관리체계 개발하였으며 중요 관리점(CCP)을 중심으로 과학적인 위생생산 관리체계를 개발하였다. 또한, 김치유산균 강화 기능성 쌀 스낵 품질평가 및 유통기한 설정을 통해 물리적, 화학적 처리방법에 따른 품질특성 평가하였고, 완제품의 품질 및 위생안전성 확보조건을 확립할 수 있었다.
본 발명의 방법에 의하여 김치 유산균을 강화하였고 쌀 스낵에 적용할 김치 유산균을 선발 및 배양 할 수 있었다. 또한, 유통과정에서 색상과 모양이 오래 유지되고, 맛과 건강이 더욱 좋아지는 장점이 있다.
본 발명으로 제조한 김치 유산균 쌀과자의 예상 팩키지의 디자인이다.
본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시 예에 대하여 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시 예에 한정되지 않는다.
해당사항없음.
Claims (1)
- 해당사항없음.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150026599A KR20160103784A (ko) | 2015-02-25 | 2015-02-25 | 김치유산균 쌀과자 제조 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150026599A KR20160103784A (ko) | 2015-02-25 | 2015-02-25 | 김치유산균 쌀과자 제조 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160103784A true KR20160103784A (ko) | 2016-09-02 |
Family
ID=56943000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150026599A Ceased KR20160103784A (ko) | 2015-02-25 | 2015-02-25 | 김치유산균 쌀과자 제조 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160103784A (ko) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210018618A (ko) | 2019-08-06 | 2021-02-18 | 농업회사법인 산들해 주식회사 | 기능성 쌀과자의 제조방법 |
| KR20210068205A (ko) | 2019-11-29 | 2021-06-09 | 농업회사법인 산들해 주식회사 | 유아용 비유탕 쌀과자의 제조방법 |
-
2015
- 2015-02-25 KR KR1020150026599A patent/KR20160103784A/ko not_active Ceased
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210018618A (ko) | 2019-08-06 | 2021-02-18 | 농업회사법인 산들해 주식회사 | 기능성 쌀과자의 제조방법 |
| KR20210068205A (ko) | 2019-11-29 | 2021-06-09 | 농업회사법인 산들해 주식회사 | 유아용 비유탕 쌀과자의 제조방법 |
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