KR100427558B1 - A functional rice-water - Google Patents

Abstract

The present invention relates to a functional rice, more specifically, (a) 20 to 80% by weight of pine needle extract, mugwort extract, root extract or mixtures thereof; (b) 5 to 20 weight percent chicory; And (c) from 10 to 60% by weight of wheatgrass.

The rice prepared with the functional rice is excellent in the functionality of the visual, olfactory and taste and rich in nutrition can be prepared health-oriented and convenient.

Description

Functional rice water {A FUNCTIONAL RICE-WATER}

[Industrial use]

The present invention relates to a functional rice, and more particularly, to a functional rice that can be prepared health-oriented and easy to produce a nutritious and excellent nutrition of visual, olfactory and taste.

[Prior art]

Rice is cooked by heat-treating rice with a certain amount of water, and it includes white rice mainly composed of rice and mixed grain rice mixed with other grains such as beans and barley. It is one of important foods used as staple foods in many countries in the East.

In the past, people generally relied on self-cooking. However, with the development of the industry, a simple way of eating meals is being studied as the number of double- earning couples and the pattern of the family from large families to nuclear families change. As a countermeasure, the utilization rate of instant rice such as frozen rice, retort rice and aseptic packed rice is rapidly increasing. In addition, as the standard of living increases, health-oriented foods are favored, and efforts are being made to provide higher quality foods by applying advanced science and technology to the food industry.

As a way to provide health-oriented rice, mushroom rice with mushroom effects and brown rice germinated rice processed with brown rice have been developed. However, if you cook rice using such a rice, there is a problem that is not good sensual taste because it smells different from the unique taste of rice.

In addition, the Republic of Korea Patent Publication No. 2000-071982 describes a dietary fiber coated rice. In addition, Korean Patent Publication No. 2001-067517 discloses a rice coated with an extract obtained by solvent extraction of a fat-soluble and water-soluble component from safflower seed. However, when the rice is made of rice coated with the dietary fiber or safflower seed extract, there is a problem that the dietary fiber or safflower seed extract is washed away during the washing of the rice.

Korean Patent Publication No. 2001-0069367 discloses a method for producing rice using green tea extract as rice. In addition, the Republic of Korea Patent Publication No. 2001-0044461 discloses a method of making rice by using the extract of the root gorge roots as rice. However, the contents of cooking rice using pine needle extract, mugwort extract, worm root extract or mixtures thereof, chicory and honeysuckle have not been introduced.

An object of the present invention is to provide a functional rice that is excellent in the visual, olfactory and taste, functional and nutritious to be health-oriented and easy to manufacture.

Another object of the present invention is to provide a method for producing the functional rice.

Still another object of the present invention is to provide a rice prepared with the functional rice water.

In order to achieve the above object, the present invention (a) 20 to 80% by weight of pine needle extract, mugwort extract, beetroot extract or a mixture thereof; (b) 5 to 20 weight percent chicory; And (c) 10 to 60% by weight of wheat flour.

The present invention also comprises the steps of (a) washing pine needles, mugwort, rootroot or mixtures thereof; And (b) it provides a functional rice production method comprising the step of putting the washed pine needles, mugwort, jeotsop or mixtures thereof, chicory and beeswax in a pressure extractor.

The present invention also provides a rice prepared with the functional rice water.

Hereinafter, the present invention will be described in more detail.

Functional rice of the present invention (a) 20 to 80% by weight of pine needle extract, mugwort extract, beetroot extract or a mixture thereof; (b) 5 to 20 weight percent chicory; And (c) from 10 to 60% by weight of sealing. It also contains water balance.

Unlike the past, much attention has been paid to secondary functions as health foods as a way to improve health in addition to meals.

Rice prepared with functional rice, including pine needle extract, mugwort extract, beetroot extract or mixtures thereof, chicory and honeysuckle of the present invention has the following secondary functions in addition to the original function of rice as a staple for filling fasting .

First, it is visual. In other words, to change the color of the rice to give the rice a natural color, such as green, yellow, red, etc. according to the taste of the general public to enjoy the meal and visually at the same time. Prepared rice is brown when pine needles are used, yellow when wormwood is used, and red when used with root roots. In addition to the above colors, various food colors may be added to enhance other aesthetics and visual acuity.

Second is the sense of smell. In other words, the aroma of the rice to improve the pleasant sense of smell. In order to feel the aroma of the conventional monotonous rice to add aroma of natural natural foods such as pine needles, mugwort, 칡 root to the rice to improve the flavor of the rice in addition to the original function of filling the empty stomach.

Third is taste. In other words, it is intended to add the natural flavor of natural foods such as pine needles, mugwort, 에 to rice.

Fourth, by adding nutrients to the rice to be effective for health promotion. Since ancient times, pine needles, mugwort, and 칡 have been introduced as health-enhancing foods in various oriental books such as Dongbobogam, attracting medicinal plants, and herbal wood.

Pine needles have a bitter taste due to the tannin content. However, pine needles have been shown to act on the heart and parenteral, to remove wind, to stop itching, pharmacological experiments have been shown to be effective in promoting the oxidation and reduction of biological tissues, astringent anti-inflammatory effect. In addition, pine needle extract contains vitamin A, vitamin C, chlorophyll and minerals such as iron, phosphorus, calcium, etc., which is effective in strengthening, tonic and fatigue recovery. In particular, the terpene, a substance that expresses the unique fragrance of pine needles, contains a lot of unsaturated fatty acids, which removes cholesterol, prevents arteriosclerosis, expands peripheral blood vessels, promotes blood circulation, and lowers hypertension. Promotes hormone secretion and is also effective in myocardial infarction.

Moreover, it is preferable to manufacture mugwort especially using the order of young mugwort. Mugwort is also used as a medicine and is effective for menstrual irregularities or uterine bleeding due to abdominal pain or cold.

In addition, sweat is effective in sweating, fever, etc., and may be used as a beverage. In particular, it has an excellent effect of quenching thirst.

The content of pine needle extract, mugwort extract, worm extract or a mixture thereof which is a component of the functional rice of the present invention is preferably 20 to 80% by weight relative to the rice. When the content of the extract is less than 20% by weight with respect to rice water, the effect of improving the visual, olfactory and tastey taste of the rice prepared by adding pine needles, mugwort or 칡 root was insignificant, and when it exceeds 80% by weight, the pine needles The visual, olfactory, and taste functionalities of rice prepared by the addition of wormwood or wormwood are so great that the rice becomes dark green, yellow, or red, or the fragrance of pine needles, mugwort, or root root is inherent. There is a problem that disappears.

Functional rice water of the present invention further comprises chicory and beeswax in addition to pine needle extract, mugwort extract, bovine extract or a mixture thereof.

Chicory used in the production of the functional rice of the present invention, in particular, it is preferable that the young leaves grown in the roots are collected in the spring. Chicory flower is used as a stimulant for the central nervous system and medicine to enhance heart activity, and dried root is used as a food and herbal medicine as an additive to thicken coffee color and bitter taste. In addition, chicory is used as a folk medicine to clear diuretic, tonic, healthy and blood, and is effective for jaundice hepatitis and improve digestive function. Therefore, by adding chicory to the functional rice of the present invention, the color of chicory appears in the rice, and the efficacy of the chicory as the medicinal herb remains in the rice.

The content of chicory included in the functional rice of the present invention is preferably 5 to 20% by weight relative to the rice. If the content of chicory is less than 5% by weight, there is a problem that the efficacy as a medicinal chicory is insignificant, and if the content of chicory is more than 20% by weight, the bitterness of chicory remains somewhat uncomfortable because it is not convenient to eat. .

The beeswax contained in the functional rice of the present invention has been widely used as a sweetener and the like of the diabetic patient, tastes sweet and acts on menopause, parenteral and colon, protects the stomach, lungs and the stomach, stops coughing, detoxifies the poison, It has been widely used as an antibacterial and nourishing agent to remove pain, make feces well, increase body resistance, and heal wounds quickly. Therefore, the beeswax is added to the functional rice of the present invention to remain in the rice to be produced as a drug of the herb, the rice produced using the functional rice of the present invention is a health-promoting food of modern people who do not eat on time under stress and tension It can also be usefully used.

In addition, the beeswax contained in the rice water of the present invention removes the astringent taste of pine needle extract, wormwood extract or 칡 root extract and chicory and harmonizes the original rice taste and the taste of pine needles, wormwood or 칡 root and chicory could not taste conventionally It is a function that makes you feel new rice.

In addition, the beeswax contained in the functional rice of the present invention appears in the light yellow or white rice produced by the beeswax itself so that the luster flows to the rice and stimulates the appetite just by looking at the function to enhance the appetite. Therefore, the rice produced with the functional rice of the present invention is expected to particularly enhance the taste of people who have lost their appetite and children who do not want to eat rice.

The content of the beeswax contained in the functional rice of the present invention is preferably 10 to 60% by weight based on the functional rice. When the content of the beeswax is less than 10% by weight based on the functional rice, the bitter taste of pine needles, mugwort or ground roots and chicory cannot be completely removed, and the mixed taste of pine needles, mugwort or root roots and chicory and the new unique taste of rice taste are felt. There is a problem that can not be, and if it exceeds 60% by weight, the high viscosity of the beeswax itself is maintained as it is, the stickiness of the rice produced is difficult to eat, which is not preferable.

Functional rice of the present invention can be packaged in the form of a pouch or can can be distributed on the market. Therefore, even people who do not have time to eat on time can easily buy the functional rice of the present invention has the advantage that you can eat rice.

The present invention also provides a method for producing the functional rice. The method of producing a functional rice of the present invention comprises the steps of (a) washing pine needles, mugwort, rootroot or mixtures thereof; And (b) putting the washed pine needles, mugwort, wormwood or mixtures thereof, chicory, and honeycomb in a pressure extractor and boiling.

First, clean pine needles, mugwort, rootroot or mixtures thereof with water to remove impurities, then put the washed pine needles, mugwort, rootroot or mixtures together with chicory, beeswax and water in a pressure extractor for 2 hours to 4 hours on low heat. Boil for hours to prepare functional rice of the present invention.

If the boiling time is less than 2 hours, there is a problem that the extract of the pine needles, mugwort, musks or mixtures thereof is not sufficiently worried, and if the boiling time exceeds 4 hours, the various types of pine needles, mugwort, musks or mixtures thereof are included in the mixture. It is undesirable because nutrients may be destroyed.

The functional rice prepared by the above method may be further subjected to a sterilization treatment step to produce more hygienic and health-oriented functional rice. In addition, the functional rice of the present invention may be diluted with an appropriate amount of water according to the taste of the general public.

The rice includes white rice mainly made from rice and mixed grain rice mixed with other grains such as beans and barley. Functional rice of the present invention can be used as rice when producing any rice and grain rice. Since the functional rice water of the present invention contains the pigment component of pine needles, mugwort or oyster root, rice prepared with this functional rice water has a unique color. Therefore, the functional rice containing pine needle extract, mugwort extract, beetroot extract or mixtures thereof, chicory and beeswax of the present invention is more preferably used in the production of white rice.

Since the step of preparing the rice using the functional rice prepared by the above method can be carried out with conventional knowledge, detailed description thereof will be omitted.

Rice produced with functional rice containing pine needle extract, mugwort extract, worm root extract or mixtures thereof, chicory and beeswax of the present invention remains the original color, fragrance and taste of pine needles, mugwort or worm root itself Has excellent visual, olfactory and taste sensory function, rich in nutrition and health-oriented effects.

Hereinafter, examples of the present invention will be described. The following examples are described for the purpose of more clearly expressing the present invention, but the following examples do not limit the content of the present invention.

(Example 1)

10 kg of pine needles were washed with water, put in a pressure extractor with 2 kg of chicory, 5 kg of beeswax and 200 L of water to boil at 100 ℃ for 3 hours to prepare rice. The rice was prepared by making 1.2 liter of this rice into the cooking water of 1 kg of rice.

(Example 2)

The same procedure as in Example 1 was conducted except that wormwood was used instead of pine needles.

(Example 3)

The same procedure as in Example 1 was carried out except that the pine needles were used instead of pine needles.

(Example 4)

Except for using pine needles 5kg and wormwood 5kg instead of 10kg was carried out in the same manner as in Example 1.

(Example 5)

It was carried out in the same manner as in Example 1 except that the pine needles 5kg and 5kg root roots instead of 10kg.

(Example 6)

The same procedure as in Example 1 was conducted except that 5 kg of mugwort and 5 kg of root roots were used instead of 10 kg of pine needles.

(Example 7)

The same procedure as in Example 1 was carried out except that 10 kg of wax was used.

(Example 8)

The same procedure as in Example 2 was carried out except that 10 kg of wax was used.

(Example 9)

The same procedure as in Example 3 was carried out except that 10 kg of wax was used.

(Example 10)

The same procedure as in Example 4 was carried out except that 10 kg of wax was used.

(Example 11)

The same procedure as in Example 5 was carried out except that 10 kg of wax was used.

(Example 12)

The same procedure as in Example 6 was carried out except that 10 kg of wax was used.

(Comparative Example 1)

Rice was prepared using normal rice and normal rice.

(Comparative Example 2)

The same procedure as in Example 1 was conducted except that no seal was used.

(Comparative Example 3)

The same procedure as in Example 2 was carried out except that no sealing was used.

(Comparative Example 4)

The same procedure as in Example 3 was carried out except that no sealing was used.

Quality evaluation

For the rice prepared by the methods of Examples 1 to 12 and Comparative Examples 1 to 4, a total of 30 people were sensory test agents 5 to 20 years old, 10 to 21 to 40 years old, and 10 after 41 years old. By eating the rice corresponding to each example and the comparative example once, the overall result of the taste, aroma and color of the rice is very good (5), good (4), moderate (3), bad (2) and Very bad (1) was rated as 5 grades. Then, by performing a sensory test on the degree of preference as a method of calculating the average value of the grade, the results are shown in Table 1 below.

5 years old-20 years old 21 years old-40 years old After 41 Example 1 4.2 4.3 4.6 Example 2 4.3 4.4 4.5 Example 3 4.1 4.3 4.7 Example 4 4.2 4.2 4.6 Example 5 4.3 4.4 4.4 Example 6 4.2 4.5 4.5 Example 7 4.6 4.4 4.3 Example 8 4.5 4.4 4.2 Example 9 4.7 4.4 4.1 Example 10 4.5 4.4 4.3 Example 11 4.6 4.2 4.2 Example 12 4.7 4.5 4.1 Comparative Example 1 2.9 3.0 3.1 Comparative Example 2 2.9 3.2 3.4 Comparative Example 3 3.1 3.3 3.5 Comparative Example 4 3.0 3.2 3.3

As shown in Table 1, the rice prepared with the functional rice of the present invention is much higher in taste, flavor and color than the white rice of Comparative Example 1 and the rice not added with the beeswax of Comparative Examples 2 to 4 It can be seen that high.

In addition, as shown in the sensory evaluation results for the rice of Examples 7 to 12, it can be seen that the higher the content of the wheatgrass, the higher the preference in the low age group of 5 to 20 years old. In addition, as shown in the results of the sensory evaluation of the rice of Examples 1 to 6, the higher the content of pine needle extract, mugwort extract, beetroot extract or a mixture thereof compared to honeycomb, the higher the preference in the elderly after the age of 40 I could see that.

Rice prepared with functional rice containing pine needle extract, mugwort extract, worm root extract or mixtures thereof, chicory and beeswax of the present invention looks good in green, yellow and red, and the inherent aroma of pine needles, mugwort or sprout The flavor is good, and the taste of pine needles, mugwort, or 에 is added to the rice.

In addition, the rice prepared with the functional rice of the present invention is preserved as the nutrients of pine needles, mugwort or root roots as it acts on the heart and parenteral, removes the wind, stops itching, oxidation and reduction of biological tissues It is effective for astringent anti-inflammatory, gangjeong, tonic and fatigue recovery, and it is a lipid-decomposing function in the body to remove cholesterol accumulated in blood vessels, which facilitates blood circulation, prevents arteriosclerosis, and prevents menstruation from abdominal pain or cold. It is effective for impurities or uterine bleeding, sweating, fever, etc., and it has an excellent effect of quenching thirst.

Claims (3)

(a) 20 to 80% by weight of pine needle extract, mugwort extract, root extract or mixtures thereof (b) 5 to 20 weight percent chicory; And (c) 10 to 60% by weight of sealing Rice water containing. (a) washing the pine needles, mugwort, rootroot or mixtures thereof; And (b) putting the washed pine needles, mugwort, rootroot or mixtures thereof, chicory and beeswax in a pressure extractor and boiling for 2 to 4 hours Rice production method comprising a. Rice prepared from the rice of claim 1.