KR100562515B1 - A process for preparing a Corni Fructus-coated rice - Google Patents
A process for preparing a Corni Fructus-coated rice Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 85
- 235000009566 rice Nutrition 0.000 title claims abstract description 85
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 84
- 241000209020 Cornus Species 0.000 claims abstract description 59
- 239000000284 extract Substances 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000576 coating method Methods 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000000635 electron micrograph Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229940023875 corn cob extract Drugs 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000001493 electron microscopy Methods 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000024765 knee pain Diseases 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
본 발명은 산수유 추출액을 쌀에 코팅하는 단계 및 40 ∼ 55℃에서 45 ∼ 65초 동안 건조시켜 수분함량이 15% 이하가 되도록 건조시키는 단계를 포함하는 산수유-코팅 쌀의 제조방법을 제공한다. 본 발명에 따른 제조방법으로 산수유-코팅 쌀을 제조할 경우, 쌀표면에 미세균열을 방지할 수 있어 쌀 본래의 투명도를 유지할 수 있을 뿐 아니라 취반후 밥의 조직감을 유지할 수 있어 밥의 식미가 우수한 산수유-코팅 쌀이 얻어진다.The present invention provides a method for producing a cornus-coated rice, comprising the step of coating the cornus extract on the rice and drying for 45 to 65 seconds at 40 to 55 ℃ to the water content 15% or less. When producing cornus oil-coated rice by the manufacturing method according to the present invention, it is possible to prevent micro-cracks on the surface of the rice to maintain the original transparency of the rice as well as to maintain the texture of the rice after cooking excellent rice taste Cornus-coated rice is obtained.
산수유, 쌀Cornus, Rice
Description
도1은 실시예2에서 제조한 산수유-코팅 쌀의 표면 미세구조를 나타내는 전자 현미경 사진이고,1 is an electron micrograph showing the surface microstructure of the cornus-coated rice prepared in Example 2,
도2는 실시예6에서 제조한 산수유-코팅 쌀의 표면 미세구조를 나타내는 전자 현미경 사진이다.Figure 2 is an electron micrograph showing the surface microstructure of the cornus-coated rice prepared in Example 6.
본 발명은 생리활성이 우수한 산수유 추출물이 코팅된 쌀 및 그의 제조방법에 관한 것이다.The present invention relates to a rice coated with excellent cornus extract and a method for producing the same.
산수유(Corni Fructus)는 떫고 강한 신맛이 나는 약재로 보신, 강장제로 어지럼증, 음위, 빈뇨 등에 처방, 배합되고 노인성 야뇨증에도 효과가 있는 것으로 알려져 있다. 또한, 동의보감에 따르면 산수유는 신장의 수기를 보강하고 남성의 정수를 풍부히 하여 정력을 유지하는데 효능이 탁월하고 성인 남여의 허리, 무릎의 통증 및 시린데에 효능이 높고 여성의 월경과다조절 등에 좋다고 서술되어 있다.Cornus ( Corni Fructus ) is a hot and strong sour medicinal herb that is prescribed as a tonic for dizziness, vulgaris, and frequent urination. In addition, according to the agreement, Cornus milk is excellent in maintaining the energy by reinforcing the kidneys of the kidneys and enriching the male's essence, and is effective in the back and knee pain and the symptom of adult men and women, and it is good for the overregulation of women's menstruation. It is.
한편, 기능성 식품(Functional Food)에 관한 관심이 크게 증가하고 있는 추 세와 더불어 주식인 쌀에도 칼슘, 키토산 등의 영양성분과 여러 다양한 생리활성 효능을 가지는 식물 추출물 등을 쌀 표면에 코팅하여 기능성을 부여하는 기술들이 개발되고 있다. On the other hand, along with the increasing interest in functional foods, rice, which is a staple food, is coated with rice nutrients such as calcium and chitosan and plant extracts with various physiological activities on the surface of rice. Granting techniques are being developed.
따라서, 생리활성이 우수한 산수유가 코팅된 쌀은 신 개념의 기능성 쌀로서, 기존의 쌀에 산수유 특유의 풍미와 건강기능성을 부여할 수 있을 것을 기대된다.Therefore, the corn coated with excellent physiological activity is expected to be able to impart the unique flavor and health functionalities of the corn on the existing rice as a functional rice of the new concept.
그러나, 코팅과정은 통상 백미 등의 쌀에 수성 코팅액을 접촉시키고 이를 다시 건조하여 원래 수분 상태로 제조하게 되는데, 그 과정에서 원래의 쌀에 비하여 품질이 떨어지는 것을 피할 수 없게 된다. 따라서, 품질을 최대한 원래 백미 수준으로 유지하는 것이 필요하다. However, in the coating process, the aqueous coating solution is usually brought into contact with rice such as white rice and dried again to prepare the original moisture state. In this process, the quality is lower than that of the original rice. Therefore, it is necessary to keep the quality as original as possible.
더욱이, 산수유 추출액을 쌀에 분사/코팅한 후 건조시켜 산수유가 코팅된 쌀을 제조할 경우, 건조과정을 거치면서 쌀 표면에 미세한 균열이 생기게 되며, 이러한 미세균열은 쌀 본래의 투명도를 떨어뜨려 품질저하의 원인이 되고 또한 취반 후 밥의 조직감을 크게 떨어뜨리는 문제점이 있다. Furthermore, when the corn cob extract is sprayed / coated onto rice and dried to produce corn cob coated rice, microcracks appear on the surface of the rice during the drying process. There is a problem that causes a decrease and also greatly reduces the texture of the rice after cooking.
이에, 본 발명자는 미세균열이 발생하지 않는 산수유-코팅 쌀의 제조방법을 개발하고자 연구를 거듭한 결과, 특정한 건조온도에서 단시간 동안 건조시켰을 때 산수유-코팅 쌀의 표면에 미세균열이 발생하지 않는다는 것을 발견하여 본 발명을 완성하게 되었다.Thus, the present inventors conducted a study to develop a method for producing a cornus-coated rice that does not generate microcracks, and that the microcracks do not occur on the surface of the cornus-coated rice when dried for a short time at a specific drying temperature. Discovered to complete the present invention.
따라서, 본 발명은 산수유-코팅 쌀의 제조방법을 제공하는 것을 목적으로 한다. Accordingly, an object of the present invention is to provide a method for producing cornus-coated rice.
또한, 본 발명의 목적은 산수유 추출액이 코팅된 쌀을 제공하는 것을 포함한다.It is also an object of the present invention to provide a rice coated with cornus extract.
상기 목적을 달성하기 위하여, 본 발명은 산수유 추출액을 쌀에 코팅하는 단계 및 40 ∼ 55℃에서 45 ∼ 65초 동안 건조시켜 수분함량이 15% 이하가 되도록 건조시키는 단계를 포함하는 산수유-코팅 쌀의 제조방법 및 산수유 추출액이 코팅된 쌀을 제공한다.In order to achieve the above object, the present invention is a coating of cornus extract on rice and drying for 45 to 65 seconds at 40 to 55 ℃ to dry the water content of the cornus-coated rice comprising 15% or less It provides a manufacturing method and rice coated with cornus extract.
본 발명의 제조방법에 있어서, 상기 산수유 추출액은 산수유 열매의 열수 추출액이 바람직하며, 산수유 추출액의 농도는 10 ∼ 20 oBx가 바람직하고, 상기 건조단계는 45 ∼ 50℃에서 45 ∼ 55초 동안 수행하는 것이 더욱 바람직하다.In the production method of the present invention, the cornus extract is preferably a hydrothermal extract of cornus fruit, the concentration of the cornus extract is preferably 10 to 20 o Bx, the drying step is carried out for 45 to 55 seconds at 45 to 50 ℃. More preferably.
이하, 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명의 제조방법에 사용가능한 쌀은 백미, 흑미, 현미 등의 통상의 쌀을 사용할 수 있으며, 이중 미강층이 제거된 백미가 코팅이 용이하므로 백미를 사용하는 것이 바람직하다. 상기 쌀은 코팅단계를 수행하기 전에 먼저 수세한 후 건조시켜 사용하는 것이 바람직하며, 무수세미 제조기를 이용하여 쌀 표면의 이물질을 제거한 후 사용하는 것이 바람직하다.The rice usable in the production method of the present invention may be used conventional rice such as white rice, black rice, brown rice, and the like, since the rice is easily coated, the white rice is preferably used. Before performing the coating step, the rice is preferably washed with water and dried before use, and is preferably used after removing foreign matter on the surface of the rice using an anhydrous scrubber.
산수유 추출액은 통상의 방법으로 얻어진 추출액, 예를들어 열수 또는 에탄올 추출액을 사용할 수 있다. 이중, 에탄올의 경우 인화성이 강한 유기용매이므로 추출설비가 복잡해질 수 있으므로, 산수유 열매의 열수 추출액을 사용하는 것이 바람직하다. 상기 산수유 열매의 열수 추출액은 산수유 열매에 약 10배 정도의 물을 가하여 약 100℃로 가열한 후, 농축하여 제조될 수 있다. 상기 산수유 추출액은 물 등의 용매로 희석하여 코팅액을 제조하여 사용하는 것이 바람직하며, 상기 코팅액에 함유되는 산수유 추출액의 농도는 10 ∼ 20 oBx가 바람직하다.As the cornus oil extract, an extract obtained by a conventional method, for example, hot water or ethanol extract may be used. In the case of ethanol, since it is a highly flammable organic solvent, the extraction equipment can be complicated, it is preferable to use a hydrothermal extract of cornus fruit. The hydrothermal extract of the cornus fruit may be prepared by adding about 10 times of water to the cornus fruit and heating it to about 100 ° C., followed by concentration. It is preferable to prepare the coating liquid by diluting the cornus oil extract with a solvent such as water, and the concentration of the cornus oil extract contained in the coating liquid is preferably 10 to 20 ° Bx.
코팅단계는 상기 산수유 추출액을 포함한 코팅액을 분사하여 쌀 표면에 균일하게 도포시킴으로써 수행할 수 있으며, 쌀과 상기 코팅액의 비율은 쌀 1kg에 대하여 15 ∼ 30 ml인 것이 바람직하고, 더욱 바람직하게는 15 ∼ 25 ml, 가장 바람직하게는 20 ml이다. The coating step may be carried out by spraying the coating solution including the cornus extract, evenly applied to the rice surface, the ratio of the rice and the coating solution is preferably 15 to 30 ml per 1 kg of rice, more preferably 15 ~ 25 ml, most preferably 20 ml.
건조단계는 40 ∼ 55℃에서 45 ∼ 65초 동안, 더욱 바람직하게는 45 ∼ 50℃에서 45 ∼ 55초 동안, 건조시켜 수분함량이 15% 이하가 되도록 건조시킴으로써 수행할 수 있다. 본 발명의 제조방법에 있어서 건조단계는 실온보다 약간 높은 온도에서 최단시간 동안 수행함으로써, 쌀 표면에 미세균열이 발생하는 것을 효과적으로 방지할 수 있다. 상기 온도범위를 초과할 경우, 변색 및 쇄미가 발생할 수 있으며, 상기 온도범위에 미달할 경우 장시간의 건조시간이 필요하게 되어 결과적으로 쌀 표면에 미세균열이 발생하게 된다. 또한, 상기 건조시간을 초과할 경우, 쌀 표면에 미세균열이 발생할 수 있으며, 상기 건조시간에 미달할 경우 충분한 건조가 이루어지지 않게 된다. The drying step may be carried out by drying at 40 to 55 ° C. for 45 to 65 seconds, more preferably at 45 to 50 ° C. for 45 to 55 seconds, to dry the water content to 15% or less. In the manufacturing method of the present invention, the drying step is performed for a short time at a temperature slightly higher than room temperature, thereby effectively preventing the occurrence of microcracks on the rice surface. If the temperature range is exceeded, discoloration and debris may occur. If the temperature range is not exceeded, a long drying time is required, and as a result, microcracks are generated on the rice surface. In addition, when the drying time is exceeded, fine cracks may occur on the surface of the rice, and when the drying time is not reached, sufficient drying is not performed.
상기 건조단계는 통상의 건조기를 사용할 수 있으며, 예를들어 연속식 건조기를 상기 조건으로 통과시켜 수분함량 15% 이하로 건조시킴으로써 건조단계를 수행할 수 있다.The drying step may use a conventional dryer, for example, the drying step may be carried out by passing the continuous dryer under the above conditions to dry to 15% or less moisture content.
이하, 본 발명을 실시예 및 시험예를 통하여 더욱 상세히 설명한다. 그러나 이들 실시예 및 시험예가 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in more detail through Examples and Test Examples. However, these examples and test examples do not limit the scope of the present invention.
실시예 1Example 1
산수유 수출액의 제조 Production of Cornus Exports
건조 산수유(수분함량 8%) 1,000 g에 10,000 g의 물을 가하여 대하여 3시간 동안 끓인 다음, 100 mesh 체로 걸러내어 산수유 추출액을 제조하였다. 상기 산수유 추출액을 물로 희석하여 산수유 추출액의 농도를 10oBx로 조정하여 코팅액을 제조하였다. 10,000 g of water was added to 1,000 g of dry cornus oil (water content 8%), and the mixture was boiled for 3 hours, and then filtered through a 100 mesh sieve to prepare a cornus oil extract. The cornus extract was diluted with water to adjust the concentration of the cornus extract to 10 o Bx to prepare a coating solution.
실시예 2Example 2
산수유-코팅 쌀의 제조Preparation of Cornus-Coated Rice
실시예 1에서 제조한 코팅액을 쌀 1kg당 20ml 비율로 분무하여 코팅한 다음, 45℃에서 50초 동안 건조하여 산수유-코팅 쌀을 제조하였다. 얻어진 산수유-코팅 쌀의 수분함량은 약 15% 였다.The coating solution prepared in Example 1 was sprayed and coated at a rate of 20 ml per kg of rice, and then dried at 45 ° C. for 50 seconds to prepare cornus-coated rice. The water content of the obtained cornus-coated rice was about 15%.
실시예 3Example 3
산수유-코팅 쌀의 제조Preparation of Cornus-Coated Rice
40℃에서 45초 동안 건조시킨 것을 제외하고는, 실시예 1과 동일한 방법으로 산수유-코팅 쌀을 제조하였으며, 얻어진 산수유-코팅 쌀을 제조하였다. 얻어진 산수유-코팅 쌀의 수분함량은 약 15% 였다.Except for drying for 45 seconds at 40 ℃, was prepared in the same manner as in Example 1, the cornus-coated rice was prepared, the obtained cornus-coated rice was prepared. The water content of the obtained cornus-coated rice was about 15%.
실시예 4Example 4
산수유-코팅 쌀의 제조Preparation of Cornus-Coated Rice
40℃에서 65초 동안 건조시킨 것을 제외하고는, 실시예 1과 동일한 방법으로 산수유-코팅 쌀을 제조하였으며, 얻어진 산수유-코팅 쌀을 제조하였다. 얻어진 산수유-코팅 쌀의 수분함량은 약 15% 였다.Except for drying for 65 seconds at 40 ℃, the cornus-coated rice was prepared in the same manner as in Example 1, and the obtained cornus-coated rice was prepared. The water content of the obtained cornus-coated rice was about 15%.
실시예 5Example 5
산수유-코팅 쌀의 제조Preparation of Cornus-Coated Rice
50℃에서 45초 동안 건조시킨 것을 제외하고는, 실시예 1과 동일한 방법으로 산수유-코팅 쌀을 제조하였으며, 얻어진 산수유-코팅 쌀을 제조하였다. 얻어진 산수유-코팅 쌀의 수분함량은 약 15% 였다.Except for drying for 45 seconds at 50 ℃, the cornus-coated rice was prepared in the same manner as in Example 1, and the obtained cornus-coated rice was prepared. The water content of the obtained cornus-coated rice was about 15%.
비교예 1Comparative Example 1
산수유-코팅 쌀의 제조 (자연건조)Production of Cornus-Coated Rice
상온(25℃)에서 10시간 동안 건조시킨 것을 제외하고는, 실시예 1과 동일한 방법으로 산수유-코팅 쌀을 제조하였다. 얻어진 산수유-코팅 쌀의 수분함량은 약 15% 였다.A cornus-coated rice was prepared in the same manner as in Example 1 except that it was dried at room temperature (25 ° C.) for 10 hours. The water content of the obtained cornus-coated rice was about 15%.
시험예 1Test Example 1
관능시험Sensory test
일반백미, 실시예2 및 비교예 1에서 제조한 산수유-코팅 쌀을 대상으로 관능검사를 실시하였다. 각각의 쌀에 대하여 1.4배 가수하여 시중의 취반용 전기 밥솥을 이용하여 취반하였다. 관능검사는 9점 척도법으로 실시하였으며 훈련된 패널요원 20명을 대상으로 실시하였다. 결과는 다음 표1과 같다.Sensory tests were performed on the cornus-coated rice prepared in general white rice, Example 2 and Comparative Example 1. Each rice was 1.4 times hydrolyzed and cooked using a commercial rice cooker. Sensory evaluation was performed on a 9-point scale and was conducted on 20 trained panelists. The results are shown in Table 1 below.
1점:매우나쁘다. 5점:보통이다. 9점:매우좋다. One point: Very bad. 5 points: Usually. 9 points | pieces: Very good.
관능검사 결과, 상기 실시예2의 방법으로 제조된 산수유-코팅 쌀의 경우 일반백미와 비교하여 맛과 기호도 항목에 있어서 큰 차이를 나타내지 않았으며, 자연건조하여 제조한 비교예 1과 비교하여 매우 우수한 품질을 나타내었다. As a result of the sensory test, the cornus-coated rice prepared by the method of Example 2 did not show a significant difference in taste and preference as compared to ordinary white rice, and was very excellent compared to Comparative Example 1 prepared by drying naturally. The quality is shown.
시험예 2Test Example 2
표면 미세구조 측정Surface microstructure measurement
실시예2 및 비교예 1에서 제조한 산수유-코팅 쌀의 표면 미세구조를 전자현미경으로 측정하였으며, 그 결과는 도1(실시예 2) 및 도2(비교예 1)와 같다.Surface microstructure of the cornus-coated rice prepared in Example 2 and Comparative Example 1 was measured by electron microscopy, and the results are shown in FIGS. 1 (Example 2) and 2 (Comparative Example 1).
도1에 나타낸 바와 같이, 본 발명에 따른 제조방법으로 제조된 산수유-코팅 쌀의 경우 쌀표면에 미세균열이 거의 존재하지 않음을 확인할 수 있다. 반면, 자연건조한 비교예 1의 산수유-코팅 쌀은 상대적으로 많은 미세균열이 있다.As shown in Figure 1, in the case of the cornus-coated rice prepared by the manufacturing method according to the present invention it can be confirmed that there is almost no microcracks on the rice surface. On the other hand, the wildly dried cornus oil-coated rice of Comparative Example 1 has a relatively large number of microcracks.
본 발명에 따른 제조방법으로 산수유-코팅 쌀을 제조할 경우, 쌀표면에 미세균열을 방지할 수 있어 쌀 본래의 투명도를 유지할 수 있을 뿐 아니라 취반후 밥의 조직감을 유지할 수 있어 밥의 식미가 우수한 산수유-코팅 쌀이 얻어진다.When producing cornus oil-coated rice by the manufacturing method according to the present invention, it is possible to prevent micro-cracks on the surface of the rice to maintain the original transparency of the rice as well as to maintain the texture of the rice after cooking excellent rice taste Cornus-coated rice is obtained.
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