KR100635083B1 - Preparation Method of Rice Coated with Functional Ingredients - Google Patents
Preparation Method of Rice Coated with Functional Ingredients Download PDFInfo
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- KR100635083B1 KR100635083B1 KR1020040055658A KR20040055658A KR100635083B1 KR 100635083 B1 KR100635083 B1 KR 100635083B1 KR 1020040055658 A KR1020040055658 A KR 1020040055658A KR 20040055658 A KR20040055658 A KR 20040055658A KR 100635083 B1 KR100635083 B1 KR 100635083B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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Abstract
본 발명은 수세한 쌀을 30∼50℃로 건조하여 수분함량을 17∼30％로 조절하는 단계; 라이신, 비타민 A, 철분, 칼슘의 군에서 선택되는 적어도 하나 이상의 성분을 유효성분으로 함유하는 코팅액(이하, 기능성 코팅액)을 쌀의 중량대비 0.2∼0.8％가 되도록 쌀의 표면에 1차 분무하고, 1차 분무된 쌀의 표면에 다시 상기 기능성 코팅액을 쌀의 중량대비 0.2∼0.8％가 되도록 쌀의 표면에 2차 분무하는 단계; 및 2차 분무코팅된 쌀을 30∼50℃하에서 수분함량이 14∼16％가 되도록 건조하고 선별하는 단계를 포함하는 기능성 코팅쌀의 제조방법을 제공한다.The present invention comprises the steps of drying the washed rice to 30 to 50 ℃ to adjust the water content to 17 to 30%; First, the coating liquid (hereinafter functional coating liquid) containing at least one or more components selected from the group of lysine, vitamin A, iron, and calcium as an active ingredient is sprayed on the surface of the rice so as to be 0.2 to 0.8% by weight of the rice, Second spraying the functional coating liquid on the surface of the rice to the surface of the rice to be 0.2 to 0.8% by weight of the rice; And drying and screening the second spray-coated rice to have a water content of 14 to 16% at 30 to 50 ° C.
기능성, 코팅쌀, 분무코팅Functional, Coated Rice, Spray Coating
Description
본 발명은 기능성 코팅쌀의 제조방법으로서, 보다 상세하게는 기능성을 발휘하는 각종 유효성분을 분무코팅공정을 이용하여 쌀에 효과적으로 코팅함으로써 쌀의 고부가가치화를 달성할 수 있게 하는 기능성 코팅쌀의 제조방법에 관한 것이다.The present invention is a method for producing functional coated rice, more specifically, a method for producing a functional coated rice that can achieve a high value of rice by effectively coating various effective ingredients to the rice using a spray coating process to achieve a functional It is about.
쌀은 우리 조상대대로 이어온 주식으로서 우리나라 식생활의 근본을 이루며 우리의 식문화를 형성하여 왔다. 쌀의 자급자족이 어려웠던 과거에는 쌀의 증산이 농업의 중요한 과제였으며 다수확 품종을 개발, 재배기술의 발전 등 쌀의 증산 정책에 부단한 노력을 기울여 왔다. 이와 동시에 부족한 쌀을 보충하기 위하여 한때에는 밀분식, 혼식을 적극 권장하는 등 절미 운동과 더불어 쌀에 대한 영양학적 연구 부족이 가세하여 한때는 밀의 영양을 강조하기도 하여 쌀의 영양과 건강에 대한 올바른 정보가 제공되지 못하였고 쌀의 영양에 대한 그릇된 인식이 확산되어 왔다. 그 후 지속적인 쌀 홍보와 품종개량 및 재배기술의 발전으로 80년대 이후에는 쌀의 자급을 이루었으며, 2001년에는 3,830만석을 생산하기까지 하였다. 하지만 이처럼 공급은 계속 증가하는데 반해 수요는 매년 감소하고 있어 지난 70년 136.4kg으로 정점에 달했던 1인당 소비량은 90년대 119.6kg, 2000년에는 93.6kg으로 감소하였고, 2001년에는 88.9kg으로 급속히 감소하였다. 이러한 쌀소비량의 감소는 우리의 식생활에서 주식보다 부식의 량이 증가한 것도 하나의 원인으로 들 수 있으나 무엇보다 특히 젊은이들의 식생활양식이 서구화되면서 주식이 밥에서 햄버거, 피자, 프라이드치킨 등의 패스트푸드로 그 선호도가 전환된 것이 매우 큰 원인으로 들 수 있다. 이처럼 소비의 감소는 공급의 증가에 따른 재고의 증가로 이어져 지난 95년 457만석이던 재고는 98년 559만석, 2000년 749만석으로 증가하였으며 2001년에는 적정수준을 넘어선 989만석, 2002년에는 1,318만석에 이르고 있다.Rice is a staple food of our ancestors and has formed our food culture by forming the basis of our Korean diet. In the past, when rice self-sufficiency was difficult, rice production was an important task of agriculture, and efforts have been made to increase rice production policies, such as developing high yielding varieties and developing cultivation techniques. At the same time, in order to make up for the shortage of rice, at the same time, it is strongly recommended to eat wheat and mixed meals, and the lack of nutritional research on rice has been added. There has been no provision and widespread misconceptions about the nutrition of rice. Since then, it has continued to promote rice, develop varieties, and develop cultivation technology. However, while supply continues to increase, demand decreases every year, and per capita consumption, which peaked at 136.4 kg in 1970, dropped to 119.6 kg in the 1990s and 93.6 kg in 2000, and rapidly declined to 88.9 kg in 2001. . The decrease in rice consumption is one of the reasons for the increase in the amount of corrosion in our diet than stocks, but most of all, as the dietary lifestyle of young people has become western, stocks have been converted from rice to fast foods such as hamburgers, pizzas and fried chicken. Switching preferences is a very big reason. As such, the decrease in consumption led to an increase in inventory due to the increase in supply, and the stock increased from 457 million seats in 1995 to 5.55 million seats in 1998, 749 million seats in 2000, and 9.89 million seats in 2001 and 13.3 million seats in 2002. Is reaching.
이러한 재고의 증가는 막대한 관리비용이 드는 것은 물론 수급에 부담으로 작용하여 쌀값 하락을 초래하고 있다. 농민들이 큰 어려움을 겪고 있는 것이 풍년의 영향도 있지만 적정수준을 넘어선 과잉재고와 이에 따른 시장불안이 원인이었던 것으로 분석된다. 이러한 쌀은 우리 농가의 소득과 농업소득에서 차지하고 있는 비중이 농가소득의 25％, 농업소득의 52％로 주 소득원이 되고 있어 쌀 가격의 하락은 농가소득의 감소와 경영불안으로 이어지므로 이에 대한 대비가 시급한 실정이다. 또한 이러한 생산의 증가에 따른 재고로 인한 쌀 값하락 외에도 UR협상의 결과에 따라 매년 최소시장접근 물량을 의무적으로 수입하고 있어 우리의 쌀 농업은 WTO 개방 경제체제 무한 경쟁의 시대를 맞아 생존과 지속적인 발전을 위한 품질향상, 생산비 절감, 다양한 가공식품 개발로 쌀 소비촉진 등을 다양한 전략을 통한 농가단위 경쟁력 제고가 시급한 실정이다.This increase in inventory not only entails significant management costs but also burdens supply and demand, leading to a drop in rice prices. It is analyzed that farmers are experiencing great difficulties, but the effects of abundance are due to excess inventory and market unrest. Such rice accounts for 25% of farm income and 52% of farm income, which is the main source of income, as the price of rice leads to a decrease in farm income and unstable management. Is urgent. In addition to falling rice prices due to this increase in production, mandatory imports of minimum market access are made annually as a result of UR negotiations. Therefore, our rice agriculture survives and continues to develop in an era of infinite competition in the WTO economy. It is urgent to raise the competitiveness of farmers through various strategies such as improving quality, reducing production costs, and promoting rice consumption by developing various processed foods.
이에 대응하기 위해 다양한 쌀 소비대책이 요구되고 있는데, 특히 2004년에 완전개방되는 쌀 시장에 국내농가나 관련업체가 생존하기 위해서는 수입쌀과의 차별화가 필요하며 그 차별화 방안으로 기능성 쌀 개발이 대두되고 있다. 이런 기능성 쌀의 등장은 주식으로서의 쌀에 대한 관심이 "양"에서 "질"로 변화하면서부터 "배불리"먹는 시대가 가고 건강을 생각하면서 "맛있게" 먹는 시대로 바뀌고 있으며 2001년도부터 기능성 쌀 시장이 형성되기 시작해 2003년을 기점으로 성장이 빨라지고 있어 국내 양곡시장의 1％ 이상을 차지하고 있는 것으로 조사되고 있다. 현재 시판되고 있는 기능성 쌀로는 친환경조건에서 재배한 유기농쌀, 당뇨환자쌀, 이온쌀, 무세미쌀, DHA쌀, 인삼쌀, 키토산쌀, 게르마늄쌀, 영지버섯균배양쌀, 동충하초쌀, 홍버섯쌀 등이 있으며, 코팅 쌀의 경우 단위공정에 의해 코팅을 수행하므로 코팅층이 균일하지 못하고 품질이 열악한 제품만을 생산하고 있을 뿐이다. To cope with this, various rice consumption measures are required. Especially, in order to survive domestic farmers and related companies in the fully opened rice market in 2004, differentiation from imported rice is needed. have. The emergence of functional rice has shifted from the time when the interest in rice as a stock changed from “sheep” to “quality”, to the age of eating “full stomach” and “delicious” while thinking about health. Since its formation, its growth has accelerated since 2003, accounting for more than 1% of the domestic grain market. Functional rice currently on the market includes organic rice, diabetic rice, ionic rice, mussel rice, DHA rice, ginseng rice, chitosan rice, germanium rice, ganoderma lucidum culture rice, cordyceps rice, red mushroom rice, etc. In the case of coated rice, since the coating is performed by a unit process, the coating layer is not uniform and only produces a poor quality product.
본 발명은 상기 종래 기술이 지니는 한계를 극복하기 위해 안출된 것으로 그 목적은 기능성을 발휘하는 각종 유효성분을 분무코팅공정을 이용하여 쌀에 효과적으로 코팅함으로써 쌀의 고부가가치화를 달성할 수 있게 하는 기능성 코팅쌀의 제조방법을 제공함에 있다.
The present invention has been made in order to overcome the limitations of the prior art, the purpose of which is a functional coating that can achieve high value of rice by effectively coating a variety of effective ingredients to the rice using a spray coating process To provide a method for producing rice.
상기한 목적을 달성하기 위한 본 발명은 수세한 쌀을 30∼50℃로 건조하여 수분함량을 17∼30％로 조절하는 단계; 라이신, 비타민 A, 철분, 칼슘의 군에서 선택되는 적어도 하나 이상의 성분을 유효성분으로 함유하는 코팅액(이하, 기능성 코팅액)을 쌀의 중량대비 0.2∼0.8％가 되도록 쌀의 표면에 1차 분무하고, 1차 분무된 쌀의 표면에 다시 상기 기능성 코팅액을 쌀의 중량대비 0.2∼0.8％가 되도록 쌀의 표면에 2차 분무하는 단계; 및 2차 분무코팅된 쌀을 30∼50℃하에서 수분함량이 14∼16％가 되도록 건조하고 선별하는 단계를 포함하는 기능성 코팅쌀의 제조방법을 제공한다.The present invention for achieving the above object is the step of drying the washed rice to 30 to 50 ℃ to adjust the water content to 17 to 30%; First, the coating liquid (hereinafter functional coating liquid) containing at least one or more components selected from the group of lysine, vitamin A, iron, and calcium as an active ingredient is sprayed on the surface of the rice so as to be 0.2 to 0.8% by weight of the rice, Second spraying the functional coating liquid on the surface of the rice to the surface of the rice to be 0.2 to 0.8% by weight of the rice; And drying and screening the second spray-coated rice to have a water content of 14 to 16% at 30 to 50 ° C.
이하, 본 발명의 내용을 보다 상세하게 설명하기로 한다.Hereinafter, the content of the present invention will be described in more detail.
코팅에 사용되는 쌀은 수분함량이 17∼30％의 범위, 보다 바람직하게는 23∼24％내인 경우가 관능적인 품질의 면에서 내지는 각종 유효성분의 코팅효율에 있어서 중요하다.The rice used for coating is important for the coating efficiency of various effective ingredients in terms of organoleptic quality when the water content is within the range of 17 to 30%, more preferably 23 to 24%.
기능성 코팅액은 라이신, 비타민 A, 철분, 칼슘에서 선택되어지는 1종 또는 2종 이상의 혼합성분을 포함한다.The functional coating solution includes one or two or more mixed ingredients selected from lysine, vitamin A, iron, and calcium.
코팅층에서의 유효성분의 함량은 성분마다 상이하며, 라이신의 경우 쌀 100g에 대하여 120∼200mg, 비타민 A의 경우 1.0∼2.5mg, 철분 2∼10mg, 칼슘 450∼850mg 정도가 좋다.The content of the active ingredient in the coating layer is different for each component, lysine is preferably 120 to 200mg for 100g of rice, 1.0 to 2.5mg for vitamin A, 2 to 10mg of iron, 450 to 850mg of calcium.
본 발명은 상기 유효성분의 코팅에 있어서 연속 코팅과정을 이용한다. 즉, 1차적으로 기능성 코팅액을 분무하여 코팅한 다음, 재차 2차 분무 코팅하는 과정을 통해 코팅의 균일성을 보장할 수 있다. 분무코팅을 위한 장치는 현재 다양한 제조 사로부터 제공되어지고 있으며, 이들로부터 적의 선택하여 각 제조사로부터 제공되는 운전조건에 따라 사용하는 것으로 충분하다.The present invention uses a continuous coating process in the coating of the active ingredient. That is, the coating of the functional coating solution by spraying first, and then the second spray coating process can be ensured uniformity of the coating. Apparatuses for spray coating are currently available from a variety of manufacturers, and it is sufficient to use them according to the operating conditions provided by each manufacturer by selecting an enemy from them.
제1차 코팅과정은 바람직하게는 쌀의 중량대비 0.2∼0.8％가 되도록 상기 제조예에 따라 얻어진 기능성 코팅액을 쌀의 표면에 균일하게 분무처리하고, 일정시간 경과 후에 재차 2차 코팅과정으로 바람직하게는 쌀의 중량대비 0.2∼0.8％가 되도록 상기 제조예에 따라 얻어진 기능성 코팅액을 쌀의 표면에 균일하게 분무처리한다. 이러한 과정에 의해 얻어지는 쌀은 표면에 원하는 성분이 균일하게 진한 농도로서 코딩처리되어지므로 부가가치가 매우 높다.In the first coating process, the functional coating liquid obtained according to the preparation example is uniformly sprayed on the surface of the rice so as to be 0.2 to 0.8% by weight of the rice, and after a predetermined time, the second coating process is preferably performed again. Is uniformly sprayed on the surface of the rice the functional coating solution obtained according to the production example so as to be 0.2 to 0.8% by weight of the rice. The rice obtained by this process has a very high added value since the desired components are uniformly concentrated on the surface.
상기 분무처리된 쌀은 30∼50℃에서 건조처리되어지는데, 바람직하게는 쌀의 수분함량이 14∼16％가 되도록 건조시킨다. 상기와 같은 건조조건은 최종적인 쌀의 취반 후의 특성을 향상시키며, 쌀의 품질을 최적화할 수 있게 한다. 따라서, 최종적인 쌀의 수분함량은 매우 중요하다. The sprayed rice is dried at 30 to 50 ° C., preferably dried to have a water content of 14 to 16%. The drying conditions as described above improves the properties after the final cooking of rice, it is possible to optimize the quality of the rice. Therefore, the final water content of rice is very important.
이하 본 발명의 내용을 실시예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니된다.Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.
<실시예 1> 라이신 코팅쌀Example 1 Lysine Coated Rice
수세한 쌀을 45℃하에서 건조하여 수분함량을 24％로 조절하였다. L-라이신을 함유하는 기능성 코팅액을 쌀의 중량대비 0.5％가 되도록 쌀의 표면에 1차 분무 하고, 1차 분무된 쌀의 표면에 다시 당해 기능성 코팅액을 쌀의 중량대비 0.5％가 되도록 쌀의 표면에 2차 분무하여 라이신이 쌀 100g에 대해 180mg이 코팅되도록 처리하였다. 상기 2차 분무처리된 쌀을 45℃하에서 수분함량이 16％가 되도록 건조하고, 그레이더와 풍력선별기를 이용하여 코팅쌀을 선별하였다.The washed rice was dried at 45 ° C. to adjust the water content to 24%. A functional coating solution containing L-lysine was first sprayed onto the surface of the rice so that it became 0.5% by weight of the rice, and the surface of the rice was added to the surface of the first sprayed rice so that the functional coating solution was 0.5% by weight of the rice. A second spray was carried out to treat lysine with 180 mg coated on 100 g of rice. The second spray-treated rice was dried to a moisture content of 16% at 45 ° C., and coated rice was selected using a grader and a wind separator.
<실시예 2> 비타민A 코팅쌀Example 2 Vitamin A Coated Rice
수세한 쌀을 45℃하에서 건조하여 수분함량을 24％로 조절하였다. 비타민A를 함유하는 기능성 코팅액을 쌀의 중량대비 0.3％가 되도록 쌀의 표면에 1차 분무하고, 1차 분무된 쌀의 표면에 다시 당해 기능성 코팅액을 쌀의 중량대비 0.2％가 되도록 쌀의 표면에 2차 분무하여 비타민A가 쌀 100g에 대해 1.5mg이 코팅되도록 처리하였다. 상기 2차 분무처리된 쌀을 45℃하에서 수분함량이 16％가 되도록 건조하고, 그레이더와 풍력선별기를 이용하여 코팅쌀을 선별하였다.The washed rice was dried at 45 ° C. to adjust the water content to 24%. A functional coating solution containing vitamin A is first sprayed onto the surface of the rice so that it is 0.3% of the weight of the rice, and the functional coating solution is again applied to the surface of the rice so that it is 0.2% of the weight of the rice. The second spray was treated so that vitamin A was coated with 1.5 mg against 100 g of rice. The second spray-treated rice was dried to a moisture content of 16% at 45 ° C., and coated rice was selected using a grader and a wind separator.
<실시예 3> 철분 코팅쌀Example 3 Iron Coated Rice
수세한 쌀을 45℃하에서 건조하여 수분함량을 24％로 조절하였다. 철분을 함유하는 기능성 코팅액을 쌀의 중량대비 0.3％가 되도록 쌀의 표면에 1차 분무하고, 1차 분무된 쌀의 표면에 다시 당해 기능성 코팅액을 쌀의 중량대비 0.2％가 되도록 쌀의 표면에 2차 분무하여 철분이 쌀 100g에 대해 7.8mg이 코팅되도록 처리하였다. 상기 2차 분무처리된 쌀을 45℃하에서 수분함량이 16％가 되도록 건조하고, 그레이더와 풍력선별기를 이용하여 코팅쌀을 선별하였다.The washed rice was dried at 45 ° C. to adjust the water content to 24%. The functional coating solution containing iron is first sprayed onto the surface of the rice so that it is 0.3% of the weight of the rice, and the functional coating solution is again applied to the surface of the rice so that it is 0.2% of the weight of the rice. Spraying was then carried out so that iron was coated with 7.8 mg against 100 g of rice. The second spray-treated rice was dried to a moisture content of 16% at 45 ° C., and coated rice was selected using a grader and a wind separator.
<실시예 4> 칼슘 코팅쌀Example 4 Calcium Coated Rice
수세한 쌀을 45℃하에서 건조하여 수분함량을 24％로 조절하였다. 칼슘을 함유하는 기능성 코팅액을 쌀의 중량대비 0.8％가 되도록 쌀의 표면에 1차 분무하고, 1차 분무된 쌀의 표면에 다시 당해 기능성 코팅액을 쌀의 중량대비 0.7％가 되도록 쌀의 표면에 2차 분무하여 칼슘이 쌀 100g에 대해 630mg이 코팅되도록 처리하였다. 상기 2차 분무처리된 쌀을 45℃하에서 수분함량이 16％가 되도록 건조하고, 그레이더와 풍력선별기를 이용하여 코팅쌀을 선별하였다.The washed rice was dried at 45 ° C. to adjust the water content to 24%. A functional coating solution containing calcium is first sprayed onto the surface of the rice so that it is 0.8% of the weight of the rice, and the functional coating solution is again applied to the surface of the rice so that it is 0.7% of the weight of the rice. Spraying was then carried out so that 630 mg of calcium was coated on 100 g of rice. The second spray-treated rice was dried to a moisture content of 16% at 45 ° C., and coated rice was selected using a grader and a wind separator.
<실험예 1> 코팅쌀의 품질특성Experimental Example 1 Quality Characteristics of Coated Rice
취반전 특성으로서 코팅쌀의 수분, 단백질, 아밀로스, 전분, 색도, 및 경도를 측정한 결과는 하기 표와 같다.The results of measuring the moisture, protein, amylose, starch, chromaticity, and hardness of the coated rice as pre-cooking characteristics are shown in the following table.
1) 수분: 105℃건조에 의한 중량 감모율을 백분율로 표시1) Moisture: The percentage of weight loss by drying at 105 ° C is expressed as a percentage.
2) 단백질: 켈달 분해장치로 분해하여 질소 자동 분석기(Kjetec Auto 2300, 포스 코리아, 스웨덴)로 정량2) Protein: Decomposed by Kjeldahl digestor and quantitated by nitrogen automatic analyzer (Kjetec Auto 2300, POS Korea, Sweden)
3) 아밀로스 함량 : 비색측정법을 이용하여 쌀가루 호화액의 요오드 정색도에 따라 함량을 측정.3) Amylose content: The colorimetric method was used to measure the content according to the iodine coloration of the rice flour gelatin.
4) 전분함량 : 시료를 25％의 HCL 20㎖와 증류수를 넣어 끓는 수욕상에서 3시간 가수분해하여 여과하여 DNS법으로 환원당을 정량.4) Starch content: 20 ml of 25% HCL and distilled water were added and hydrolyzed in a boiling water bath for 3 hours and filtered to quantify reducing sugar by DNS method.
5) 경도 및 색도 : 코팅된 쌀의 시료를 경도계(레오미터 콤팩-100, 일본)를 이용하여 측정하였으며, 색도는 색도색차계(JP-7200F, 일본)로 명도(L), 적색도(a), 황색도(b)값을 측정.5) Hardness and chromaticity: Samples of coated rice were measured using a hardness tester (Rheometer Compaq-100, Japan), and the chromaticity was measured using a chromatic colorimeter (JP-7200F, Japan). ), Yellow value (b) is measured.
<표 1> 수분, 단백질, 아밀로스 및 주재료 함량 (％)TABLE 1 Moisture, Protein, Amylose and Main Ingredient Content (%)
<표 2> 전분, 색도 및 경도TABLE 2 Starch, Chromaticity and Hardness
♩: L:+white ∼ -Black, a: +Red ∼ -Green, b: +Yellow ∼ -Blue♩: L: + white--Black, a: + Red--Green, b: + Yellow--Blue
<실험예 1> 코팅쌀의 취반특성Experimental Example 1 Cooking Characteristics of Coated Rice
실시예의 코팅쌀의 취반시 특성으로 수분, 색도, 경도, 용적팽창율, 용출고형물량, 요오드정색도, 수분흡수율, pH, Brix, 및 알칼리분해도를 측정하였다.Water, color, hardness, volume expansion ratio, elution solid content, iodine colorability, water absorption rate, pH, Brix, and alkali decomposition were measured as coating properties of Examples.
1) 용적팽창율 : 스테인레스망에 시료 2g을 넣고 100㎖ 메스실린더에 40㎖정도 증류수를 채운 후 쌀부피를 측정 후 95℃로 가열된 수조에 넣고 20분간 가열한 후 취반하여 쌀의 높이로 측정.1) Volume expansion rate: Put 2g of sample into stainless steel net, fill 100ml volume cylinder with distilled water about 40ml, measure the volume of rice, put it in the water tank heated to 95 ℃, heat it for 20 minutes, measure it by rice height.
2) 요오드정색도 : 테스트 튜브에 백미를 넣고 취반한 후 밥알이 흐르지 않게 취반액을 2회에 걸쳐 필터페이퍼에 붇고 스펙트로 포토메터를 이용하여 640nm에서 투광율을 측정.2) Iodine color: Put the rice in the test tube and cook it. Put the cooking liquid on the filter paper twice so that the rice does not flow. Measure the light transmittance at 640 nm using spectrophotometer.
3) pH : 상기 2)의 남은 용출액을 이용하여 pH를 측정.3) pH: pH was measured using the remaining eluate of 2).
4) 용출고형물량 : 상기 3)에서 여과가 끝난 후 필터페이퍼를 스테릴라이저에 가열건조 시킨 후 고형건조물의 무게를 평량.4) Elution solid content: After filtration in 3), filter paper is dried on a sterilizer, and then the basis weight of the solid dry matter.
5) 알칼리 붕괴도 : KOH 1.2％와 1.4％용액에서 각각 조사.5) Alkali disintegration degree: Irradiated with 1.2% KOH and 1.4% solution respectively.
6) 상온 및 가열 흡수율 : 상온흡수율은 코팅쌀 1g을 시험관에 넣고 21℃에서, 가열흡수율은 77℃에서 시료를 침지후 무게를 측정.6) Room temperature and heat absorption rate: The room temperature absorption rate is 1g of coated rice into the test tube at 21 ℃, the heating absorption rate at 77 ℃ after immersing the sample and weighed.
<표 3> 수분, 색도 및 경도Table 3 Moisture, Chromaticity and Hardness
♩: L:+white ∼ -Black, a: +Red ∼ -Green, b: +Yellow ∼ -Blue♩: L: + white--Black, a: + Red--Green, b: + Yellow--Blue
<표 4> 용적팽창율, 용출고형물량, 요오드 정색도 및 수분 함유율<Table 4> Volume Expansion Rate, Elution Solid Content, Iodine Colorability, and Water Content
<표 5> pH, Brix, 알칼리 분해도(ADV)TABLE 5 pH, Brix, Alkali Degradability (ADV)
♩: ADV: Alkali Digestion ValueAD: ADV: Alkali Digestion Value
본 발명에 의하면, 기능성이 강화된 코팅쌀을 제공할 수 있어 쌀의 고부가가치화를 달성할 수 있게 하며, 분무코팅을 위한 최적의 전처리 공정을 확립하고 분무코팅 과정을 적어도 2단계로 구현함으로써 기능성을 발휘하는 유효성분이 균일하고도 충분한 함량으로 코팅될 수 있게 한다.According to the present invention, it is possible to provide coated rice with enhanced functionality, thereby achieving high value of rice, establishing an optimal pretreatment process for spray coating and implementing the spray coating process in at least two stages. The active ingredient exerted can be coated in a uniform and sufficient content.
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| KR102085503B1 (en) | 2019-05-29 | 2020-03-05 | 주식회사 베베푸드코리아 | Manufacturing method of Functional shaping rice and Functional shaping rice manufactured by the method |
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