Methods for preparing rice saccharification liquid, dough for baking and baked goods
By adding yellow koji, white koji, and distillers' lees hydrolysis to rice flour or cooked rice, combined with starch pretreatment and sugar supplementation processes, rice saccharification liquid is prepared, solving the problem of increased sweetness in existing technologies and achieving baked goods with low sweetness and rich flavor.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- SPC
- Filing Date
- 2021-10-15
- Publication Date
- 2026-06-30
AI Technical Summary
The existing rice saccharification liquid has an increased sweetness during the preparation process, which makes it difficult to meet consumers' demand for low sweetness and rich flavor.
By adding yellow koji, white koji, and brewer's lees to rice flour or cooked rice for hydrolysis, combined with efficient starch pretreatment and sugar supplementation processes, rice saccharification liquid is prepared, which reduces sweetness and enhances umami and flavor.
The prepared rice saccharification liquid has a lower sweetness and an increased content of aspartic acid and glutamic acid, which can enhance the umami and flavor of baked goods and improve their texture and aroma.
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Figure CN115135154B_ABST
Abstract
Description
Technical Field
[0001] This invention relates to a method for preparing rice saccharification liquid, dough for baking products, and baked goods. More specifically, it relates to a method for preparing rice saccharification liquid by adding yellow koji, white koji, and sake lees to rice flour or cooked rice for hydrolysis, dough for baking products, and baked goods. Background Technology
[0002] Generally, bread refers to bread made primarily from flour and water, which is then fermented and baked in an oven. Flour, salt, water, yeast, and dairy products are added to form the dough, and nuts or dried fruits may also be added. The quality of bread varies depending on the proportions of the ingredients and the preparation process. The fermentation process is extremely important for making high-quality bread, thus affecting its physical properties and flavor.
[0003] Recently, research has been conducted on techniques for incorporating rice saccharification into baked goods. Previously disclosed technologies utilize rice fermentation liquids to improve the quality of baked goods, including Korean Patent No. 10-1750154 (Rice Fermentation Liquid Composition with Excellent Anti-aging Effect, Rice Bread and Preparation Method Thereof) and Korean Patent No. 10-1926741 (Naturally Fermented Bread Using Rice). Therefore, this invention develops a technique for preparing a rice saccharification liquid that improves upon existing methods while enhancing taste and flavor, and a technique for preparing baked goods containing added rice saccharification liquid. Summary of the Invention
[0004] Technical issues
[0005] Traditionally, rice saccharification liquid can be prepared using either yellow or white koji, in which case the sweetness increases with the degree of saccharification. However, recent consumer trends indicate a preference for less sweetness. Therefore, this invention aims to prepare a rice saccharification liquid with reduced sweetness and enhanced flavor (aroma), including umami, compared to existing rice saccharification liquids prepared using yellow or white koji. Furthermore, this invention develops and provides methods for preparing baked goods with umami and a variety of rich flavors (aromas) by adding rice saccharification liquid.
[0006] Problem-solving methods
[0007] This invention provides a rice saccharification liquid, which is prepared by adding yellow koji, white koji and wine lees to rice flour or cooked rice and then hydrolyzing it.
[0008] On the one hand, in this invention, the rice flour is preferably alpha rice flour.
[0009] On the other hand, in this invention, the rice saccharification liquid is preferably prepared by adding glucose or rice maltose to rice flour or cooked rice and then hydrolyzing it.
[0010] Furthermore, the present invention provides a dough for baking products, which is prepared by adding the above-mentioned rice saccharification liquid.
[0011] Furthermore, the present invention provides a baked product characterized by being prepared by baking the aforementioned dough.
[0012] The effects of the invention
[0013] This invention develops a rice saccharification liquid prepared using yellow koji, white koji, and sake lees. Compared to existing rice saccharification liquids prepared using yellow or white koji, this liquid has a lower sweetness and increased content of glutamic acid and aspartic acid to provide further enhanced umami. Furthermore, it also enhances various rich flavors (aromas). Moreover, by adding the rice saccharification liquid of this invention, baked goods with umami and various rich flavors (aromas) can be prepared. Attached Figure Description
[0014] Figure 1 A bar chart showing the results of analyzing the physical properties of baked goods made using the rice saccharification liquid of the present invention.
[0015] Figure 2 A bar chart showing the results of analyzing the aroma components of baked goods made using the rice saccharification liquid of the present invention. Detailed Implementation
[0016] Existing rice saccharification liquids can be prepared using either yellow or white koji, in which case the sweetness increases with the degree of saccharification. However, recent consumer trends indicate a preference for less sweetness. Therefore, this invention aims to develop a rice saccharification liquid that, while leveraging the advantages of using rice saccharification liquids prepared with yellow or white koji, reduces sweetness and enhances a variety of rich flavors (aromas), including umami.
[0017] This invention provides a rice saccharification liquid, which is prepared by adding yellow koji, white koji and wine lees to rice flour or cooked rice and then hydrolyzing it.
[0018] In this invention, an optimal process for producing rice saccharification liquid with excellent sensory scores is established by combining yellow koji and white koji in an optimal ratio of 2.5–3.5:6.5–7.5 and adding sake lees, and through a highly efficient starch pretreatment process and a sugar supplementation process (treating glucose and rice maltose). More preferably, yellow koji and white koji are combined in a 3:7 ratio. As described above, by using yellow koji, white koji, and sake lees to prepare the rice saccharification liquid, compared to rice saccharification liquid prepared using yellow koji or white koji alone, the sweetness is reduced and a variety of rich flavors (aromas), including umami, are enhanced.
[0019] Furthermore, in this invention, the saccharification liquid prepared using only yellow koji and white koji contains 0.016% aspartic acid and 0.033% glutamic acid, which impart umami flavor. In comparison, the saccharification liquid prepared by adding sake lees to yellow koji and white koji contains 0.023% aspartic acid and 0.049% glutamic acid, showing an increase of approximately 69.5% and 67.3%, respectively. Thus, in this invention, by using yellow koji, white koji, and sake lees to prepare rice saccharification liquid, a saccharification liquid with a more enhanced umami flavor can be provided compared to using only yellow koji or white koji.
[0020] On the one hand, the rice flour mentioned above is not limited to any rice flour known in the art, but alpha rice flour is preferred. The alpha rice flour mentioned above refers to α-gelatinized (i.e., gelatinized) rice flour.
[0021] On the other hand, in this invention, the rice saccharification liquid is preferably prepared by adding glucose or rice maltose to rice flour or cooked rice and then hydrolyzing it.
[0022] In this invention, yellow koji mold (Aspergillus oryzae) is used, which is generated as aflatoxin, and white koji mold (Aspergillus kawachii) is used, which is generated as aflatoxin.
[0023] Sake lees refers to the residue remaining after filtering unfiltered sake or clear sake liquor. It is rich in dietary fiber, protein, amino acids, organic acids, vitamins, and contains abundant enzymes such as amylase and protease. This invention utilizes the saccharification process of residual Rhizopus oryzae in sake lees.
[0024] Furthermore, the present invention provides a dough for baking products, which is prepared by adding the above-mentioned rice saccharification liquid.
[0025] On the one hand, in this invention, the dough for baking products is preferably made using this type of dough, that is, after preparing a starter dough by first fermentation with high-gluten flour, water and yeast (Saccharomyces cerevisiae) SPC-SNU 70-1 (KCTC 12776BP), the rice saccharification liquid of this invention is added to the starter dough for a second fermentation to prepare this type of dough.
[0026] On the other hand, in this invention, when preparing the above-mentioned starter dough, the fermentation conditions can be carried out under any temperature conditions that allow the yeast strain to grow. However, it is preferable to mix the dough to a temperature of 24–26°C, let it stand at 22–28°C for 20–40 minutes, and then ferment it at a low temperature of 4–8°C for 14–18 hours. Fermentation at low temperature for a long time under the above conditions has the advantages of accumulating metabolites and improving extensibility and flavor. Furthermore, compared with the direct method, it has lower production risk and higher efficiency.
[0027] On the other hand, in this invention, when preparing the above-mentioned product, the preferred fermentation conditions are: mixing the dough to a temperature of 26–28°C, intermediate fermenting for 20–40 minutes at a temperature of 25–28°C and a relative humidity of 80–90%, kneading it into a round ball, and maturing for 10–20 minutes at a temperature of 25–28°C and a relative humidity of 80–90%. Through the above process, the gluten is rearranged to stabilize it and prepare it for fermentation.
[0028] Furthermore, the present invention provides a baked product characterized by being prepared by baking the aforementioned dough.
[0029] Furthermore, the present invention provides a baked product characterized by being prepared by baking the aforementioned dough.
[0030] In this invention, any dough for baking products that is normally prepared by adding water to flour can be used, but dough prepared by adding salt (preferably refined salt), refined sugar, shortening, etc., can be used as needed.
[0031] In this invention, "baking" generally refers to the process of baking bread, specifically the method of dry-heat baking in an oven, which can be done using known and common methods, so detailed descriptions are omitted.
[0032] According to the following embodiments, the present invention develops a rice saccharification liquid prepared using koji (yellow koji), koji (white koji), and sake lees, which, compared with existing rice saccharification liquids prepared using koji or koji, has a lower sweetness and enhances a variety of rich flavors (aromas), including umami. Furthermore, by adding the rice saccharification liquid of the present invention, baked goods with umami and a variety of rich flavors (aromas) can be prepared.
[0033] The concept of the present invention will be described in detail below through the following embodiments. However, the scope of protection of the present invention is not limited to the following embodiments, and modifications of the same technical concept are also included in the present invention.
[0034] [Example 1: Preparation of rice saccharification liquid using yellow koji and white koji of the present invention]
[0035] In this embodiment, after finding the optimal ratio of yellow koji and white koji, an optimal process for rice saccharification liquid with excellent sensory scores was established through an efficient pretreatment process of adding starch and a sugar supplementation process (processing glucose and rice maltose).
[0036] 1) Analytical Methods
[0037] To analyze the rice saccharification liquid, pH, TTA (acidity determination), Brix (saccharity determination), sensory evaluation, organic acid, free sugar, and free amino acid analysis were performed.
[0038] Specifically, for pH analysis, 5g of each sample was taken and homogenized with 95mL of distilled water. The pH was measured three times using a pH meter. For TTA analysis, the titration capacity of sodium hydroxide (NaOH) was determined according to section 6.8.1.1, "Acidity," of the General Test Methods in Article 8 of the Food Standards. For Brix analysis, the refractive index of the saccharimeter was determined according to section 2.1.4.1, "Carbohydrates," of the General Test Methods in Article 8 of the Food Standards. For sensory evaluation, the appearance, taste, and color were evaluated according to section 1.1, "Appearance (Sensory Test)," of the General Test Methods in Article 8 of the Food Standards.
[0039] Furthermore, the analysis of organic acids, free sugars, and free amino acids was performed using equipment, and the specific analytical conditions are shown in Tables 1 to 3.
[0040] Table 1
[0041] Organic acid analysis
[0042]
[0043]
[0044] Table 2
[0045] Free sugar analysis
[0046]
[0047] Table 3
[0048] Free amino acid analysis
[0049]
[0050] 2) Determine the optimal ratio of rice saccharification liquid using yellow koji and white koji.
[0051] This invention uses koji (yellow koji) and koji (white koji) as enzyme sources, instead of the commonly used malt, to prepare rice saccharification liquid with excellent sensory properties. The Aspergillus oryzae mold generated on koji not only produces sugars during the saccharification process but also breaks down rice proteins to produce amino acids, resulting in a mild sweetness. Furthermore, the Aspergillus kawachii mold generated on koji produces various organic acids, especially a refreshing sour taste (citric acid). In this way, a wider range of flavors (sourness, umami) can be generated than existing saccharification liquids (e.g., vinegar).
[0052] On the other hand, to determine the optimal ratio of yellow koji and white koji used in this invention, rice saccharification liquids were prepared using different ratios of yellow koji and white koji, and pH, TTA, Brix, total organic acid content, total free sugar content, total free amino acid content, and sensory evaluation were performed. The results are shown in Table 4. Furthermore, the detailed composition of organic acids, free sugars, and free amino acids as metabolites is shown in Table 5. In this way, the optimal ratio of yellow koji and white koji (2.5–3.5: 6.5–7.5) with the highest sensory score can be calculated.
[0053] Table 4
[0054]
[0055] Table 5
[0056]
[0057]
[0058]
[0059] 3) Prepared using the optimal ratio of yellow and white koji, but with added sugar to prepare the rice saccharification liquid.
[0060] In the rice saccharification liquid prepared with the optimal ratio of yellow koji and white koji (yellow koji: white koji = 2.5–3.5: 6.5–7.5) mentioned above, a sugar-addition process was added to correct the sugar content and prevent quality deviations. To confirm the optimal sugar-addition process, the pH, TTA, Brix, total free sugar content, and sensory evaluations were performed on rice saccharification liquids prepared with different ratios of sugar-adding components (glucose, white sugar, and rice maltose). The results are shown in Table 6. It can be confirmed that the experimental group with sugar-addition using glucose and rice maltose had the highest sensory score because it had the best sweetness balance.
[0061] Table 6
[0062]
[0063]
[0064] 4) Prepared using the optimal ratio of yellow and white koji and a sugar-adding process, but different starch pretreatment processes are used to prepare rice saccharification liquid.
[0065] In the above-mentioned rice saccharification liquid, the optimal ratio of yellow koji and white koji (yellow koji: white koji = 2.5-3.5: 6.5-7.5) was used, along with a sugar supplementation process. However, rice saccharification liquids were prepared through different starch pretreatment processes (gelatinization, α-conversion), and their pH, TTA, Brix, total free sugar content, and sensory evaluation were assessed. The moisture content of the hard rice prepared by the gelatinization process was calculated, thus reducing the input of alpha rice flour prepared by the α-conversion process and increasing the water content for starch saccharification. The results of total organic acid, total free sugar, total free amino acid content, and sensory evaluation were generally similar for the starch pretreatment processes (gelatinization, α-conversion) (Table 7). Therefore, alpha rice flour (rice flour) can be used instead of hard rice in the process, thereby shortening the preparation process of hard rice and pulverizing the raw materials, which is beneficial to shelf life and processability.
[0066] Table 7
[0067]
[0068]
[0069] [Example 2: Preparation of rice saccharification liquid using yellow koji, white koji, and distillers' lees of the present invention]
[0070] In this embodiment, to improve the rice saccharification liquid prepared using yellow or white koji from Example 1 above, rice saccharification liquid is prepared by adding sake lees. In the saccharification process using Rhizopus oryzae remaining in the sake lees, starch is decomposed to generate free sugars and amino acids.
[0071] To optimize the ratio of yellow and white koji, rice saccharification solutions were prepared by adding different amounts of sake lees. The pH, TTA, Brix, total organic acid content, total free sugar content, total free amino acid content, and sensory evaluation were then assessed. The results are shown in Table 8. Notably, higher alpha rice flour content (as a starch material) resulted in higher levels of metabolites and a relatively higher sensory evaluation score. Therefore, T15 was designated as the optimal experimental group for rice saccharification solutions containing sake lees.
[0072] Table 8
[0073]
[0074] On the other hand, when sake lees were added, the detailed content of free amino acids was further analyzed to confirm sensory characteristics. The results, as shown in Table 9, confirmed that compared to T5 (rice mashing liquid without sake lees, Table 4), T15 (rice mashing liquid with sake lees, Table 8) had higher levels of glutamic acid and aspartic acid, amino acids associated with umami, and higher levels of proline, ornithine, and leucine, which contribute to the strong flavor in bread crusts. This demonstrates that the addition of sake lees enhanced umami and flavor.
[0075] Table 9
[0076]
[0077]
[0078] In summary, by adding sake lees, it is possible to prepare rice saccharification liquid that appropriately reduces the sweetness produced in rice saccharification liquid prepared using yellow or white koji, and enhances a variety of rich flavors (aromas), including umami.
[0079] [Example 3: Preparation and testing of baked goods using rice saccharification liquid from Examples 1 and 2]
[0080] In this embodiment, baked goods were prepared and tested using the rice saccharification liquids of Example 1 (yellow koji, white koji) and Example 2 (yellow koji, white koji, and distillers' lees).
[0081] 1) Using the rice saccharification liquid from Examples 1 and 2 above to prepare baked goods (bread).
[0082] Place the ingredients for the starter dough (refer to Table 10 below) into a mixer (product name: SK101S MIXER: Japan), mix at speed 2 for 2 minutes, then at speed 3 for 1 minute, until the final dough temperature reaches 25°C. Then, let it rest at room temperature for 30 minutes, and then place it in a proofing machine at 6°C for the first fermentation for 16 hours to prepare the starter dough. Next, place the ingredients for the main dough (refer to Table 10 below) into a mixer (product name: SK101S MIXER: Japan), mix at speed 1 for 1 minute, then add the starter dough and mix at speed 2 for 3 minutes, then at speed 3 for 3 minutes, until the final dough temperature reaches 27°C to prepare the main dough. Place the main dough in a proofing machine at 27°C and 85% relative humidity for intermediate fermentation for 30 minutes. Divide the dough into portions, shape them into balls, and place them in a proofing machine at 27°C and 85% relative humidity for 15 minutes to mature. After maturation, shape the dough and place it in a bread box. Next, ferment the dough placed in the bread box at 37°C and 85% relative humidity for 50 minutes to prepare the raw dough. Place the prepared raw dough in an oven and bake at 170°C top heat and 210°C bottom heat for 35 minutes, then cool it to room temperature until the internal temperature reaches 32°C.
[0083] Table 10
[0084]
[0085] a: The source of Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) is patent authorization number 10-1551839 (authorization date: September 3, 2015); b: Rimusoft softener is an emulsifier (glycerol fatty acid ester) used as a food additive, and its product name is "Rimusoft super(v)".
[0086] 2) Conduct texture and component analysis and sensory evaluation of the above-mentioned baked goods (bread).
[0087] The baked goods (bread) prepared using the rice saccharification liquids of Examples 1 and 2 prepared above will be subjected to texture, composition analysis and sensory evaluation.
[0088] First, to compare texture (physical properties), a texture analyzer (Stable Micro Systems) was used. Hardness, cohesiveness, springiness, guminess, chewiness, and resilience were measured as analytical indicators. Higher hardness indicates greater firmness; springiness refers to the degree to which the food returns to its original state; cohesiveness refers to the strength with which the food retains its shape; guminess refers to the degree of stickiness; chewiness refers to the degree of swallowability; and resilience refers to the strength with which the food recovers its shape after being pressed. Each analytical indicator was measured three times.
[0089] The result is as follows Figure 1 As shown in Table 11, it can be confirmed that the overall texture of the baked goods (bread) prepared using the saccharification liquids of Examples 1 and 2 is improved (hardness is reduced, cohesiveness and resilience are increased, and elasticity is maintained).
[0090] Table 11
[0091]
[0092] Then, the composition of free sugars was analyzed (see Table 2). To compare the aroma components, analysis was performed using a GS / MS system (Table 12).
[0093] Table 12
[0094]
[0095] The results are shown in Table 13. It can be confirmed that the baked goods (bread) prepared using the saccharification liquid of Example 2 have increased sweetness (increased content of various free sugars) compared with the control group, while the sweetness is reduced compared with the baked goods (bread) prepared using the saccharification liquid of Example 1, thus having an appropriate sweetness.
[0096] Table 13
[0097] Free sugars (%) Control group Saccharified liquid of Example 1 Saccharified liquid of Example 2 Fructose 0.75 1.22 1.10 Glucose 0.46 2.26 1.14 Sucrose 0.00 0.00 0.00 Maltose 2.10 2.04 1.83 Lactose 0.82 0.89 0.94 total 4.13 6.42 5.01
[0098] On the other hand, sensory evaluations were performed using the saccharification liquids of Examples 1 and 2. The results are shown in Table 14. Overall, the sensory evaluations of the baked goods using the saccharification liquids of Examples 1 and 2 were higher than those of the control group. In particular, the sensory score for umami was higher when using the saccharification liquid of Example 2 compared to the use of the saccharification liquid of Example 1. This demonstrates that the addition of sake lees enhanced umami and flavor.
[0099] Table 14
[0100]
[0101] On the other hand, such as Figure 2 As shown in Table 15, it can be confirmed that, compared with the control group (12 types), the baked goods (bread) prepared using the saccharification liquids of Examples 1 and 2 were found to contain various types of aroma components (Example 1: 17 types, Example 2: 14 types). A large number of alcohols with aroma characteristics such as fruity, floral, and whiskey, and aldehydes with aroma characteristics such as roasted, bread, and almond, were analyzed from the baked goods (bread) using the saccharification liquid of Example 1. It is believed that this is because the sugars from the saccharification liquid of Example 1 participated in the Maillard reaction during the baking process of the baked goods. A large number of alcohol aromas with fruity, floral, and whiskey aromas, aldehyde aromas with aromas of baking, bread, and almonds, and ester aromas with aromas of fruit and apples were analyzed from the baked goods (bread) using the saccharification liquid of Example 2. It is believed that this is because various metabolites are generated during the preparation of the saccharification liquid of Example 2.
[0102] Table 15
[0103]
[0104]
[0105]
[0106] In conclusion, it can be confirmed that when using rice saccharification liquid made from yellow koji, white koji, and sake lees (Example 2), compared with rice saccharification liquid made from yellow koji and white koji (Example 1), the sweetness is reduced and the content of glutamic acid and aspartic acid, which are amino acids related to sweetness, is high, thereby enabling the preparation of baked goods with enhanced flavors, including umami.
Claims
1. A method for preparing a rice saccharification liquid with reduced sweetness and enhanced flavor, characterized in that, include: The rice flour was hydrolyzed by adding yellow koji, white koji, brewing lees containing Rhizopus oryzae, glucose, and rice maltose. The flavor includes umami. The weight ratio of the yellow koji, the white koji, the fermented rice lees, the gelatinized rice flour, the glucose, and the rice maltose is 2.29: 5.72: 45.72: 16.43: 5.1: 5.
1.
2. A rice saccharification liquid prepared by the preparation method of claim 1.
3. A dough for baking, characterized in that, It includes the rice saccharification liquid as described in claim 2.
4. A baked product, characterized in that, Prepared by baking the dough according to claim 3.