Method for preparing viable-bacterium-containing rice paste by using vacuum freeze-drying process and viable-bacterium-containing rice paste prepared thereby

Abstract

The present invention relates to a method for preparing a viable-fungus-containing rice paste using a vacuum freeze-drying process, and a viable-fungus-containing rice paste prepared thereby, and more specifically, to a method for preparing a viable-fungus-containing rice paste by mixing a soybean paste with one or more components selected from the group consisting of a chili sauce, maltose, garlic, sesame, chili powder, and green onion, a step (S10) of mixing with lactic acid bacteria and a cryoprotectant to obtain a rice-wrapping sauce mixture, and putting the rice-wrapping sauce mixture into a vacuum chamber; a step (S20) of quickly freezing the rice paste mixture in the vacuum chamber at-30 DEG C to-35 DEG C in a quenching chamber; a primary freeze-drying step (S30) in which, after the rapid freezing step (S20), the rice paste mixture is freeze-dried under vacuum for 20-40 hours; and a secondary freeze-drying step (S40) in which, after the primary freeze-drying step (S30), the rice paste mixture is quickly frozen at-45 DEG C to-50 DEG C in a quench chamber and then freeze-dried under vacuum for 15-30 hours.

Description

Technical Field

[0001] This invention relates to the field of rice wrapping sauce technology, and in particular to a method for preparing rice wrapping sauce containing live bacteria using a vacuum freeze-drying process, and the rice wrapping sauce containing live bacteria prepared therefrom. Background Technology

[0002] Rice rolls are a way of eating where various vegetables are layered with rice, or meat and other foods are sandwiched between vegetables. To make the rice rolls taste better, chili sauce, soybean paste, or rice roll sauce are usually added.

[0003] As a traditional Korean food, babi (rice roll) is loved by people of all ages. Especially in modern times, the characteristics of babi—rich in various vegetables and wild herbs, making it nutritious and believed to have preventative effects against obesity and adult-onset diseases that plague modern people—have made it a popular choice as a health food.

[0004] Wrap-up sauce is a condiment served with wrapped rice, primarily alongside leafy greens or vegetables, and is widely used. It is a unique Korean condiment made mainly from soybean paste or traditional soybean paste, with added chili paste, garlic, ginger, pepper, and other seasonings. In the Food Codex, wrap-up sauce is classified as a mixed sauce within the category of sauces.

[0005] Doenjang, the main ingredient in baboon (sticky rice cake), is a unique Korean soybean-based sauce. Soybeans are made into soybean paste blocks, dried, fermented, dissolved in brine, fermented again, and the liquid is skimmed off. The remaining residue is used to make the sauce. Generally, doenjang contains 50-60% water, 12-13% high-protein, 3-8% lipids, 4-13% carbohydrates, 3-4% fiber, and a large amount of vitamins. Because it is fermented in brine, it is known to contain 10-16% salt. In fact, doenjang contains beneficial ingredients for gut health such as soybean oligosaccharides, soybean lecithin, and isoflavones in an easily digestible and absorbable form. It also contains high-quality protein and a large amount of unsaturated fatty acids, showing significant effects in preventing arteriosclerosis, heart disease, and high blood pressure, as well as anti-cancer, anti-mutagenic, liver-enhancing, diabetes-improving, and thrombolytic effects. Despite the beneficial physiological activities of soybean paste and rice-wrapping sauce containing soybean paste, their consumption has gradually decreased. This is because consumers are averse to the high salt content that contributes to various adult diseases, and the low sensory appeal and unpleasant flavor of soybean paste and rice-wrapping sauce also affect consumption.

[0006] In the previous registered patent No. 10-0693458, the rice-wrapping sauce used chili sauce and soybean paste as the main ingredients, with the addition of garlic, scallions, and other auxiliary ingredients. As a result, browning and off-flavor problems occurred during storage. To prevent browning and changes in flavor components during long-term storage, this patent discloses a herb-based rice-wrapping sauce that improves storability and palatability by adding herbs.

[0007] This type of rice roll sauce is widely used as a popular food in Korea, but due to its oil content, it is difficult to remove moisture during freeze-drying, which poses a challenge to the development of freeze-dried rice roll sauce products. Furthermore, with consumers' increasing focus on health in recent years, there is a need to develop a rice roll sauce that contains live bacteria that remain active during freeze-drying, while also improving consumer appeal. Summary of the Invention

[0008] Therefore, the object of the present invention is to provide a method for preparing a live bacteria-containing rice-wrapping sauce using a vacuum freeze-drying process, and the live bacteria-containing rice-wrapping sauce prepared therefrom.

[0009] Another object of the present invention is to provide a method for preparing a live bacteria-containing rice-wrapping sauce by reducing the off-flavor of the sauce prepared using a vacuum freeze-drying process, thereby improving its palatability, and the live bacteria-containing rice-wrapping sauce prepared therefrom.

[0010] To achieve the above objectives, the present invention provides a method for preparing a rice-wrapping sauce containing live bacteria using a vacuum freeze-drying process, comprising the following steps:

[0011] Step (S10): Mix soybean paste with one or more ingredients selected from the group consisting of chili paste, maltose, garlic, sesame, chili powder and green onion to make a rice-wrapping sauce. Then mix in lactic acid bacteria and a cryoprotectant to obtain a rice-wrapping sauce mixture, and put it into a vacuum chamber.

[0012] Step (S20): In the quench chamber, the rice-wrapping sauce mixture in the vacuum chamber is rapidly frozen at a temperature of -30°C to -35°C;

[0013] Step (S30): After the above-mentioned rapid freezing step (S20), the rice-wrapping sauce mixture is freeze-dried in a vacuum environment for 20-40 hours, which is a single freeze-drying step;

[0014] Step (S40): After the first freeze-drying step (S30) above, the rice-wrapping sauce mixture is first rapidly frozen in a quench chamber at a temperature of -45°C to -50°C, and then freeze-dried in a vacuum environment for 15-30 hours, which is the second freeze-drying step.

[0015] Furthermore, in a method for preparing live bacteria-containing rice sauce using a vacuum freeze-drying process according to an embodiment of the present invention, the vacuum chamber is preferably a plastic packaging material for vacuum packaging, a silicone packaging material for vacuum packaging, or a glass container.

[0016] The live bacteria-containing rice-wrapping sauce is in powder form.

[0017] In addition, in a method for preparing a rice-wrapping sauce containing live bacteria using a vacuum freeze-drying process according to an embodiment of the present invention, the step (S10) of putting the rice-wrapping sauce mixture into a vacuum chamber includes:

[0018] Step (S12): Mix soybean paste with chili sauce, maltose, garlic, sesame seeds, chili powder and green onions to make a rice wrap sauce. Then mix in lactic acid bacteria and a cryoprotectant to prepare a rice wrap sauce mixture.

[0019] Step (S14): After the rice-wrapping sauce mixture has been aged at room temperature for 20-36 hours, it is placed in a vacuum chamber.

[0020] Furthermore, in one embodiment of the present invention, the method for preparing a rice-wrapping sauce containing live bacteria using a vacuum freeze-drying process, wherein the lactic acid bacteria is Bifidobacterium lactis, and the cryoprotectant includes dipotassium hydrogen phosphate (K2HPO4) and skim milk powder.

[0021] In addition, in a method for preparing a live bacteria-containing rice sauce using a vacuum freeze-drying process according to an embodiment of the present invention, after the secondary freeze-drying step (S40), a step (S50) may be included: drying the rice sauce mixture in a low-temperature environment of 5°C to 10°C or below to adjust its water activity.

[0022] On the other hand, the present invention also provides a live bacteria-containing rice sauce prepared by the above-described method of preparing live bacteria-containing rice sauce using a vacuum freeze-drying process.

[0023] The method for preparing live bacteria-containing rice wrap sauce using vacuum freeze-drying according to the present invention, and the live bacteria-containing rice wrap sauce prepared therefrom, can solve the problem that the moisture is difficult to remove during the vacuum freeze-drying process due to the oil in the rice wrap sauce, thereby providing a powdered vacuum freeze-dried live bacteria-containing rice wrap sauce.

[0024] In addition, it can also provide a live bacteria-containing rice-wrapping sauce that improves the user's preference by reducing the off-flavor of the sauce prepared using a vacuum freeze-drying process. Attached Figure Description

[0025] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0026] Figure 1 This is a flowchart of a method for preparing a rice-wrapping sauce containing live bacteria using a vacuum freeze-drying process according to an embodiment of the present invention. Detailed Implementation

[0027] The preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0028] This invention can be modified in many ways and has many embodiments. Specific embodiments will be described in detail below. The embodiments of this invention will be described in detail below with reference to the accompanying drawings.

[0029] Figure 1 This is a flowchart of a method for preparing a rice-wrapping sauce containing live bacteria using a vacuum freeze-drying process according to an embodiment of the present invention.

[0030] Reference Figure 1 The present invention utilizes a vacuum freeze-drying process to prepare a rice-wrapping sauce containing live bacteria, comprising the steps of immersing the rice-wrapping sauce mixture in a vacuum chamber (S10), a rapid freezing step (S20), a first freeze-drying step (S30), and a second freeze-drying step (S40).

[0031] The step (S10) of putting the rice-wrapping sauce mixture into the vacuum chamber is to mix soybean paste with one or more ingredients selected from the group consisting of chili sauce, maltose, garlic, sesame, chili powder and green onion to make rice-wrapping sauce, then mix lactic acid bacteria and a cryoprotectant into it to obtain rice-wrapping sauce mixture, and then put the mixture into the vacuum chamber.

[0032] The rice-wrapping sauce base used in this invention comprises soybean paste, chili sauce, maltose, garlic, sesame seeds, chili powder, and green onions, all of which are conventionally known ingredients. Therefore, there are no limitations on the proportions of the rice-wrapping sauce base; it can be mixed according to conventionally known ratios.

[0033] For example, you can mix 100 parts soybean paste with 80-120 parts chili sauce, 10-30 parts maltose, 2-5 parts garlic, 2-5 parts sesame seeds, 5-20 parts chili powder, and 1-5 parts green onions. There are no restrictions on the types of soybean paste, chili sauce, chili powder, etc.

[0034] The soybean paste used in this invention can be either traditionally made, which involves washing soybeans, soaking them in water to rehydrate, cooking them, mashing them, pressing the mashed soybeans into molds to form soybean paste blocks, fermenting the blocks at room temperature for a certain period of time, and then mixing the fermented soybean paste blocks with salt and water and letting them ferment for a certain period of time; or it can be made using large-scale production methods, which involves soaking rice or barley in water, cooking it at high temperature, inoculating it with bacteria used for fermenting soybean paste, cultivating it for a certain period of time to make koji, and then mixing the koji with soybeans that have been soaked in water and cooked for a certain period of time and then mashed, adding salt and water, stirring, and fermenting and maturing it in a short time; or it can be commercially available soybean paste.

[0035] The aforementioned vacuum chamber can be made of plastic packaging material for vacuum packaging, silicone packaging material for vacuum packaging, or glass container, preferably a glass container.

[0036] Traditional rice-wrapping sauces contain oils that are difficult to dry during freeze-drying, making it challenging to produce powdered rice-wrapping sauces. This invention, however, utilizes a vacuum freeze-drying process to remove moisture, enabling the easy production of powdered rice-wrapping sauces.

[0037] As a preferred embodiment of the present invention, the step of putting the rice-wrapping sauce mixture into the vacuum chamber (S10) may include: mixing soybean paste with chili sauce, maltose, garlic, sesame, chili powder and green onion to make rice-wrapping sauce, then mixing lactic acid bacteria and cryoprotectant into it to prepare the rice-wrapping sauce mixture (S12), and then putting the rice-wrapping sauce mixture into the vacuum chamber after maturing at room temperature for 20-36 hours (S14).

[0038] The rice wrap sauce mixture of the present invention is made by mixing lactic acid bacteria and a cryoprotectant into the rice wrap sauce prepared above.

[0039] The above-mentioned lactic acid bacteria use lactic acid bacteria culture broth as a live bacteria preparation. After mixing the lactic acid bacteria culture broth with a cryoprotectant, it is freeze-dried in a vacuum chamber, which can stably preserve the live lactic acid bacteria in the rice roll sauce.

[0040] At this point, the lactic acid bacteria are preferably Bifidobacterium lactis. In this invention, by using Bifidobacterium lactis, the off-flavor of rice sauce containing live bacteria can be reduced, thereby improving its palatability.

[0041] The aforementioned cryoprotectants include dipotassium hydrogen phosphate (K2HPO4) and skim milk powder.

[0042] Before placing the rice-wrapping sauce mixture into the vacuum chamber, this invention first matures it at room temperature (18℃-20℃) for 20-36 hours. Through this process, the Bifidobacterium lactis mixed in the rice-wrapping sauce is stabilized, and the palatability of the rice-wrapping sauce is improved after maturation, while also reducing off-flavors caused by the seasonings in the rice-wrapping sauce.

[0043] The rapid freezing step (S20) is a step in which the rice sauce mixture in the vacuum chamber is rapidly frozen at a temperature of -30°C to -35°C in the rapid freezing chamber.

[0044] The freeze-drying step (S30) is a step of freeze-drying the rice sauce mixture in a vacuum environment for 20-40 hours after the rapid freezing step (S20) described above.

[0045] At this point, the vacuum level is preferably 100-200 millitor.

[0046] The second freeze-drying step (S40) is a step that follows the first freeze-drying step (S30) above. The mixture of rice roll sauce is first rapidly frozen in a quench chamber at a temperature of -45°C to -50°C, and then freeze-dried in a vacuum environment for 15-30 hours.

[0047] By using a secondary freeze-drying process, the problem of moisture being difficult to remove during vacuum freeze-drying due to the oil in the rice roll sauce can be solved, thus reducing the moisture content of the rice roll sauce and producing powdered rice roll sauce.

[0048] Furthermore, in the method for preparing a live-bacteria-containing rice-wrapping sauce using a vacuum freeze-drying process according to an embodiment of the present invention, after the secondary freeze-drying step (S40), it can be further dried in a dryer at a low temperature environment below 5°C-10°C to adjust the water activity of the rice-wrapping sauce mixture. This step helps maintain the activity of the live lactic acid bacteria contained in the rice-wrapping sauce.

[0049] The live bacteria-containing rice-wrapping sauce prepared by the present invention using a vacuum freeze-drying process is in powder form.

[0050] The vacuum freeze-drying process of this invention solves the problem of difficulty in removing moisture from the grease in the rice wrap sauce, reducing the moisture content of the rice wrap sauce and thus enabling the production of powdered rice wrap sauce. Furthermore, this invention can reduce the off-flavors of rice wrap sauce containing live bacteria prepared using the vacuum freeze-drying process, improving its palatability.

[0051] The present invention will be described in more detail below through examples and experimental examples, but the following examples and experimental examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[0052] <Example>

[0053] Mix 100 parts by weight of soybean paste with 100 parts by weight of chili sauce, 20 parts by weight of maltose, 3 parts by weight of garlic, 3 parts by weight of sesame seeds, 10 parts by weight of chili powder, and 1 part by weight of scallions. Sterilize at 65°C for 20 minutes to produce the rice-wrapping sauce. Incubate Bifidobacterium lactis in a liquid culture medium containing 2% casein peptone, 1% yeast extract, 0.5% sodium acetate, 0.2% ammonium citrate, 0.2% potassium phosphate, 0.5% sodium chloride, 0.005% magnesium sulfate, 0.01% magnesium sulfate, 0.1% Tween 80, and 4% glucose for 15 hours to obtain a culture solution. Take 100 parts by weight of this culture solution and add a cryoprotectant consisting of 1 part by weight of dipotassium hydrogen phosphate (K₂HPO₄) and 5 parts by weight of skim milk powder to prepare a mixture. Add this mixture to the prepared rice-wrapping sauce and stir to form the rice-wrapping sauce mixture. The prepared rice-wrapping sauce mixture was stabilized and matured at room temperature for 24 hours. The mixture was then placed in a vacuum chamber and rapidly frozen at -30°C to -35°C. Following this, it underwent a first freeze-drying process at a vacuum of 150 mTorr for 30 hours. To further reduce the moisture content of the rice-wrapping sauce mixture, it was rapidly frozen at -45°C to -50°C in a quench chamber, followed by a second freeze-drying process at a vacuum of 150 mTorr for 20 hours, producing a powdered rice-wrapping sauce containing live bacteria.

[0054] <Comparative Example>

[0055] Comparative Example 1 was prepared using the same method as Example 1, but the cryoprotectant used was 6 parts by weight of skim milk powder.

[0056] Comparative Example 2 was prepared using the same method as Example 1, but the lactic acid bacteria used were Lactobacillus reuteri, rather than Bifidobacterium lactis.

[0057] Comparative Example 3 was prepared using the same method as Example 1, but the cryoprotectant used consisted of 5 parts by weight of dipotassium hydrogen phosphate (K2HPO4) and 1 part by weight of skim milk powder.

[0058] Sensory inspection

[0059] Sensory evaluation of the taste, aroma, color, and overall liking of the powdered rice-wrapping sauce prepared by Examples 1 to 3 was conducted on 15 adult males and 15 adult females using a 5-point rating system (5 points for very good, 4 points for good, 3 points for average, 2 points for poor, and 1 point for very poor). The results are shown in Table 1 below.

[0060] distinguish smell odor color Overall Preference Example 3.8 4.8 3.5 4.5 Comparative Example 1 2.6 2.4 3.2 2.8 Comparative Example 2 2.4 2.2 3.4 2.8 Comparative Example 3 2.4 2.5 3.0 2.6

[0061] Table 1

[0062] As shown in Table 1, the examples scored above 4.5 points in both odor and overall likability, while Comparative Examples 1 to 3 scored lower in odor (below 2.5 points) and overall likability (below 2.8 points). This indicates that the rice-wrapping sauce prepared according to the examples of the present invention has reduced off-flavors caused by its seasoning components, showing significant improvement in both odor and overall likability compared to Comparative Examples 1 to 3.

[0063] Furthermore, the detailed description above should not be construed as restrictive in any way, but rather as exemplary. The scope of the invention should be determined by a reasonable interpretation of the appended claims, and all modifications within the scope of the invention's equivalence are included within the scope of the invention.

Claims

1. A method for preparing a rice-wrapping sauce containing live bacteria using a vacuum freeze-drying process, characterized in that, include: The step (S10) involves mixing a rice-wrapping sauce made from soybean paste and one or more ingredients selected from the group consisting of chili sauce, maltose, garlic, sesame, chili powder, and green onions, with lactic acid bacteria and a cryoprotectant to obtain a rice-wrapping sauce mixture, and then placing it into a vacuum chamber. The step of rapidly freezing the rice-wrapping sauce mixture in the vacuum chamber at -30°C to -35°C in the quench chamber (S20); Following the rapid freezing step (S20), a freeze-drying step (S30) is performed where the rice-wrapping sauce mixture is freeze-dried under vacuum for 20–40 hours; and After the first freeze-drying step (S30), the rice-wrapping sauce mixture is rapidly frozen at -45°C to -50°C in a quench chamber, and then freeze-dried under vacuum for 15 to 30 hours (S40).

2. The method for preparing live bacteria-containing rice-wrapping sauce using vacuum freeze-drying process according to claim 1, characterized in that: The vacuum chamber is made of plastic packaging material, silicone packaging material, or glass container for vacuum packaging. The live bacteria-containing rice-wrapping sauce is in powder form.

3. The method for preparing live bacteria-containing rice-wrapping sauce using vacuum freeze-drying process according to claim 1, characterized in that, The step (S10) of introducing the rice-wrapping sauce mixture into the vacuum chamber includes: The process involves mixing soybean paste with chili paste, maltose, garlic, sesame seeds, chili powder, and scallions to create a rice-wrapping sauce, then adding lactic acid bacteria and a cryoprotectant to prepare the rice-wrapping sauce mixture (S12); and... Step (S14) involves maturing the rice-wrapping sauce mixture at room temperature for 20–36 hours before placing it into a vacuum chamber.

4. The method for preparing live bacteria-containing rice-wrapping sauce using vacuum freeze-drying process according to claim 3, characterized in that: The lactic acid bacteria mentioned are *Bifidobacterium lactis*. The cryoprotectant includes dipotassium hydrogen phosphate (K2HPO4) and skim milk powder.

5. A rice-wrapping sauce containing live bacteria prepared by any one of claims 1 to 4.

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