Lactic acid bacteria fermented rice comprising bay salt and preparation method thereof

• Main Authors: PARK, JUNG HEE, KIM, MOON SEOK, CHO, YOUN JEUNG, CHANG, JI WON, HURH, BYUNG SERK
• Format: Patent
• Language: English; Korean
• Published: 24.11.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

According to the present invention, a rice lactic acid bacteria fermented product containing bay salt having enhanced flavor is suitable for large-scale mass production by removing immersion and gelatinization processes of rice or rice flour, promotes saccharification and reduces undissolved saccharides to lower the viscosity and suppresses the formation of sediments to improve the texture felt in the mouth and to increase sweetness, and promotes the fermentation of lactic acid bacteria to increase the acidity while increasing fragrant components having a high preference degree, which are mainly generated at the initial stage of fermentation, thereby having sweetness, sourness and saltiness mixed together to be used as food such as fermented beverages, sauces and dressings having a fresh sweet taste, and raw materials thereof. In addition, a kimchi sauce composition containing the rice lactic acid bacteria fermented product is capable of improving kimchi flavor of food or processed food such as kimchi stew and braised kimchi by increasing the savor of kimchi while giving a refreshing taste, improving the preference of foreign people in food or processed food, such as pizza, hamburger, and the like, in which kimchi has not been used in the related art, and increasing the savor of a different kimchi taste, thereby being applied to various kinds of dishes and enhancing the convenience to make kimchi delicious. 본 발명의 향미가 증진된 천일염 함유 쌀유산균발효물은 쌀 또는 쌀가루의 침지 또는 호화 공정을 제거하여 대규모 양산에 적합하고, 당화를 촉진하여 미분해 당류를 감소시켜 점도를 낮추고 침전물 형성을 억제하여 입안에서 느끼는 질감을 개선하면서 감미를 상승시키고, 또한 유산균 발효를 촉진하여 발효 초기 주로 생성되는 기호도가 높은 향기 성분을 증가시키면서 산미를 상승시켜, 감미와 산미, 염미가 함께 어우러져 상큼한 단맛을 가진 발효음료, 소스, 드레싱 등의 식품이나 그 원재료로 활용될 수 있다. 또한 상기 쌀유산균발효물을 함유하는 본 발명의 김치소스 조성물은 깔끔한 감칠맛을 부여하면서 김치의 풍미를 살려 김치찌개, 김치찜과 같은 음식이나 가공식품의 김치 풍미를 강화시키는 것은 물론, 종래 김치가 사용되지 않았던 피자, 햄버거 등의 음식이나 가공식품에서 외국인들의 선호도를 향상시키면서 색다른 김치 맛의 풍미를 살려, 김치는 물론 다양한 요리에 적용될 수 있도록 하고, 편의성을 증진시켜 김치의 풍미를 살리는 것이 가능하도록 하였다.