KR100773484B1 - Manufacturing method of green rice - Google Patents

Abstract

A method for manufacturing green rice is provided to produce green rice that has a vivid color tone and contains more excellent nutrients than ripened brown rice by treating unripened rice though a special process. A method for manufacturing green rice includes the steps of: harvesting rice before ripeness, and pre-cooling the harvested rice; quick-freezing the pre-cooled rice; subjecting the quick-frozen rice to a coldness release treatment; sorting out immature rice after the coldness release treatment; and subjecting the rice without immature rice to a first heat treatment for 10-60 seconds using steam of 90-100 °C, and performing a second heat treatment for 10-30 seconds using hot water of 80-95 °C.

Description

Manufacturing method of green rice {Manufacturing method of green rice}

1 is a graph showing the measurement results of GABA contained in ripe brown rice and green grains.

Figure 2 is a graph showing the viscosity change during the heating process of ripened brown rice and green grains of the endemic species.

The present invention relates to a method for producing green rice, and to green particles produced by the same method.

Green rice refers to rice with green or blue color when harvesting immature rice before maturity.

Green rice, which is harvested before ripening, has a deep green or blue color. The pigment concentration is darker than that of ripening rice, and it is known that the polyphenols have a lot of pigments and are superior to ripening rice in terms of nutritional value.

Rice is processed to be eaten by peeling rice husk and bran from rice, and is an important agricultural product in the world as a food source along with barley and wheat. About 92% of the world's total production comes from many Asian countries, most of which are eaten by Asians. Korea is also one of the major producers and consumers of rice.

Rice is a major food resource used not only in Korea but in many Asian countries as a staple food.

Prior to the 1990s, rice was harvested by growing rice with excellent productivity that could produce more than quality in order to self-sustain food. However, as the demand for rice produced domestically decreases due to the reduced consumption of rice and the import of rice from foreign countries since 1990, the number of farmers producing rice decreases. It is decreasing.

However, rice has been maintained as a representative food resource in Korea, and recently, in the well-being era, research has been conducted on rice containing ingredients that are better for human body than previous rice. In other words, research on organic produce that has never used chemical fertilizers to supply what has a good composition for the human body, research on seeds that contain useful ingredients for the human body, and research on rice that contains other useful components for the human body. Is being done.

On the other hand, as a prior art related to the functional rice of the present invention, the first coating of starch on the white rice, and then supplying the starch to the dietary fiber coated functional rice prepared by secondary coating of sugar and vegetable dietary fiber or animal dietary fiber and Information on the preparation thereof is described in Korean Patent Publication No. 2000-0071982.

 The functional rice containing the bokbunja extract and its manufacturing method are disclosed in Korean Patent Publication No. 2001-0103081.

 However, the prior art has a main composition of the coating of the functional ingredient on the rice, while the present invention is to produce a grain through a specific process after harvesting the rice before the ripening of rice as the present invention and the prior art The technical configurations are different from each other.

The present invention has a color that can feel fresh vitality through a specific process to the rice harvested before ripening of rice, and also has a manufacturing method and the production of the green grains prepared by the same method having a nutritive component superior to ripened brown rice To provide a method.

Green granules prepared by the present invention have a significantly higher content of gamma aminobutyric acid (γ-aminobutric acid, GABA) than rice harvested in the ripening season of rice, and contains excellent nutritional ingredients, and is known as a powerful antioxidant. tocoperol), gamma-oryzanol, and high mineral content.

The gamma aminobutyric acid is a non-protein amino acid that is biosynthesized from glutamic acid by the catalytic action of glutamic acid decarboxylase (GAD), and is widely distributed in plant systems. Known as

The method for preparing a green grain of the present invention for achieving the above-mentioned object is a step of pre-cooling after harvesting the rice before ripening, the step of rapid freezing the pre-cooled rice, the step of cooling the fast-frozen rice, The step of screening the rice undried after cooling, and the step of performing a heat treatment to the rice unremoved.

Hereinafter will be described in more detail by each step of the preparation method of the present invention.

1. Precooling Treatment

Rice harvested before ripening has a very high water content in the range of 30 to 37%. For fresh quality control of green grains of the present invention, the rice harvested before ripening is forcedly ventilated in a low-temperature precooling chamber to lower the temperature of the rice, thereby rapidly decreasing the respiration rate of rice. In particular, rice harvested before maturity is immature and has a strong physiological activity, so a rapid precooling process is required.

As an example of the pre-cooling treatment for the rice harvested before ripening during the preparation of the green grains of the present invention, the rice harvested before ripening may be precooled for 5 to 24 hours at a temperature of 5 to 10 ° C.

In the manufacturing of the present invention, the rice harvested before ripening was subjected to pre-cooling under various conditions. The rice harvested before ripening was prepared for 5 to 24 hours at a temperature of 5 to 10 ° C. Precooling is recommended.

On the other hand, the harvest of rice during manufacture of the present invention is preferably harvested before ripening. Since the ripening of rice depends on the variety of rice, it is better to harvest rice depending on the rice grown.

In the present invention, the harvest of rice during the production of grains may be harvested from 15 to 30 days before rice ripening, and the grains of the present invention may be prepared therefrom.

In the manufacture of green grains of the present invention, the green grains were prepared for rice harvested for various periods before ripening, and in order to produce green grains in accordance with the purpose of the present invention, the harvesting of rice harvests the rice 15 to 30 days before the ripening period. Good to do.

2. Quick freeze treatment

Rice pre-collected and precooled before ripening is subjected to rapid freeze treatment to maintain the quality immediately after harvest by restraining the activity of enzymes and suppressing the heat generated by respiration.

In the preparation of the grains of the present invention, the rice that is harvested and precooled before isothermal treatment is preferably rapidly frozen for 10 to 60 minutes at a temperature of -30 ° C to -20 ° C.

Rapid freezing was carried out under various conditions in the preparation of the green grains of the present invention. To prepare the green grains according to the purpose of the present invention, the rice harvested before ripening and pre-cooled was 10 to 60 minutes at a temperature of -30 ° C to -20 ° C. It is recommended to quickly freeze for a while.

If the freeze treated rice is not used immediately, it can be stored until it is used at the above freezing temperature.

3. Cooling treatment

By suppressing the activity of enzymes and suppressing the heat generated by respiration as much as possible by the rapid freezing treatment process, rice that has maintained its quality immediately after harvesting removes unsettled rice such as chaff after cooling.

In the present invention, the cooling treatment can be carried out at a low temperature of 0 ℃ or more. In the present invention, as an example of such an anti-cooling treatment, the fast-frozen rice can be cooled for 4 to 7 hours at 0 ° C or higher, preferably at 4 to 7 hours at 10 to 12 ° C.

After cooling, the rice removes unsettled rice such as chaff by using wind power.

4. Heat treatment

In the present invention, after the rice is harvested before ripening, the decomposition of the pigment proceeds continuously under the influence of enzymes, moisture, and light in brown rice. In order to suppress this, stabilization of the pigment by heat treatment is required. That is, the browning reaction suppression process by inactivation of the enzyme in brown rice is needed.

In the preparation of the green particles of the present invention, heat treatment may be performed in order to suppress pigment decomposition of the green particles.

In the preparation of the green particles of the present invention, heat treatment may be performed on rice which has been cooled by using any one or more methods selected from steam, hot water, and microwave.

In the present invention, in the preparation of the green heat treatment, the above-mentioned method may be performed a plurality of times or more. It is also possible to perform several heat treatments using two or more methods.

As an example of heat treatment in the manufacture of the present invention, after the first heat treatment for 10 to 60 seconds with 90 to 100 ℃ steam to the cold-cooled rice to be subjected to the second heat treatment for 10 to 30 seconds in hot water of 80 to 95 ℃ Can be.

Meanwhile, in the preparation of the green grains of the present invention, a further drying process may be further performed on the green grains prepared in the first to fourth stages to prepare the green grains having excellent taste and high quality. In other words, the rice harvested before ripening is further subjected to a drying process so that the dry grains are uniformly dried on the grains prepared by pre-cooling, rapid freezing, cold-cooling, un-established and heat-treating. It can produce a grain of.

In order to achieve uniform drying of the above-mentioned grains, the drying process may be performed at 25 ° C. to 60 ° C. for 4 to 10 hours.

In order to achieve a uniform drying of the clean particles in the above it can be carried out a drying step of the complex drying method to be carried out several times instead of only one drying step.

By carrying out the drying process of the complex drying method, which performs the drying process several times, the heat-treated rice is made to be more uniformly dried, and the quality of the rice, such as the movement of rice, is reduced due to the sudden dehumidification of the rice. This is to prevent.

In the case of the combined drying method of performing the drying step several times, the first drying is carried out at a high temperature, and then the drying is performed at a lower temperature than the first drying.

As an example of the complex drying method in which the drying step is performed several times, the heat-treated rice is firstly dried for 3 to 4 hours with hot air at a temperature of 50 to 60 ° C., and for 1 to 6 hours with hot air at a temperature of 25 to 35 ° C. Secondary drying can be performed to produce green particles having a water content of 15 to 17%, more preferably 15.5 to 16.5%.

In the drying step, the deposited layer of rice may have a thickness of 50 to 150 mm to perform the drying step.

On the other hand, the present invention includes the green particles produced by the above-mentioned method.

The grains produced by the present invention can be used for foods using rice as a material or rice. Examples of such foods include any one or more selected from noodles, sweets, bread, rice cakes, porridge, health supplements.

The food using the grains of the present invention may be prepared by subjecting the grains of the present invention to a manufacturing process of the base food to powder and adding the dried dry grain powder thereof, or after the production of the base food. It can obtain easily by adding the process of adding the composition of this. At this time, if necessary, in order to improve taste and smell, food additives that can be used may be added.

The content of the dry dry powder in the food using the green grains of the present invention or in the green grains varies depending on the type and preference of the food, but when used as a powder or granular product, it contains 0.1 to 5% by weight of the dry dry powder. It is preferable to use as much as possible.

The bark of fresh grain prepared by the present invention may be provided as a component of the feed composition for livestock.

The shell of the green granules prepared according to the present invention may be added in the form of dry powder to a conventional feed formula for livestock. When formulated as a liquid or solid formulation, the amount of shell incorporation may vary depending on the animal, but may be suitably mixed within the range of 0.1 to 10% by weight relative to the total composition of the animal feed. In addition to the shell of the present invention may contain a variety of excipients and other additives used in animal feed.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example>

Different harvests were obtained according to the varieties of Table 1 below to obtain ripe brown rice (sample 1, sample 4) and grains (sample 2, sample 3, sample 5, sample 6, sample 7, sample 8, sample 9, and sample 10). .

In the sample of Table 1, the clean particles (Sample 2, Sample 3, Sample 5, Sample 6, Sample 7, Sample 8, Sample 9) were pre-cooled for 24 hours in a pre-cooling chamber at 7 ° C. after harvesting for 30 minutes at -30 ° C. Rapid freeze treatment was performed. After freezing for 6 hours after the rapid freezing treatment, after removing the immature, such as chalcedony using wind power, the first steam treatment for 30 seconds at 95 ℃ and the second heat treatment for 20 seconds in hot water of 90 ℃.

In the sample of Table 1 below, the green granules (sample 10) were subjected to heat treatment, and the green granules (sample 8) were dried at 55 ° C. for 3 hours and 3 hours at 25 ° C. for 2 hours.

In the sample of Table 1, ripened brown rice (Sample 1, Sample 4) was only pre-cooled for 24 hours in a pre-cooling room of 7 ℃ after harvesting rice.

Table 1. Green Sample Status.

kind sample Harvest date Date after exit Early spawn (clinic) One Contrast (Grated Brown Rice) 40 days 2 8/13 23rd 3 8/16 26 days Late spring species 4 Contrast (Grated Brown Rice) 45 days 5 9/2 17 days 6 9/4 19th 7 9/6 21st 8 9/9 24 days 9 9/11 26 days 10 9/9 Sample 8 Dry

* Cho Saeng-jong date of delivery: July 21, 2004

  Expiry date: 16 August 2004

<Test Example 1> GABA content of ripened brown rice and green

In the above example, GABA content in the samples of the ripened brown rice and the green grains shown in Table 1 was analyzed according to the method of Zhang. Et al., 70% by adding methanol to the sample ground to 60 mesh After extracting and drying at ˜80 ° C., 70mM lanthanum chloride solution was added and centrifuged, followed by mixing with 160 μL of 0.1M potassium hydroxide in the supernatant, followed by centrifugation to use the supernatant as a sample. GABA amount was calculated after preparing a standard curve using GABA standard reagents. After measuring the GABA contained in ripe brown rice and green grains, the results are shown in FIG.

In the results of FIG. 1, it was confirmed that the GABA content was significantly different from that of ripe brown rice after a certain period of time after the rice was completely ripened.

As a result, the content of GABA showed a big difference according to harvest date after watering. In other words, GABA contents were more than 5 times higher in fresh green than in ripe brown rice (Chinese cultivar) and middle-aged green varieties (Chchuchu varieties). Especially, during the 26 days after extraction, green samples showed about 15 times higher value than ripe brown rice. It was. In addition, the green sample (Sample 10) of the heat treatment sphere heat-treated with the green sample (Sample 8) under the conditions mentioned in the Examples for 24 days after watering is approximately four times the content of GABA compared to the green sample (Sample 8) not subjected to heat treatment. As the degree content was increased, it was found that the heat treatment process was an important process in preparing the grains.

<Test Example 2> Mineral content of fresh brown rice and green grains

The analysis of Na, Ca, Fe, Mg, K, P, etc. for the samples of ripened brown rice and green grains of Table 1 of the above embodiment was performed by taking a predetermined amount of the sample in a painting vessel and carbonizing it for several hours at a temperature of 550 to 600 ° C. It was heated to incubation until an off-white ash was obtained. 4 ml of 1: 1 nitric acid solution was added to this batch and preliminarily carbonized, and again carbonized in an incinerator. 10 ml of 1: 1 hydrochloric acid solution was added to the dried product, and the resultant was filled in a 50 ml volumetric flask and water was added thereto to make 50 ml. 541 (Whatman, England) was filtered and the filtrate was injected into ICP (JY 138 ultrace) and analyzed and the results are shown in Table 2 below.

As shown in the results of Table 2 below, the Na, Mg, and P contents were higher in the Jinjong varieties than in the cultivated varieties, and the Ca and K contents were relatively higher in the Chujong varieties. In particular, the content of Ca, Fe, Mg, and K in the earliest harvested sample (Sample 5) was significantly higher.

Table 2. Mineral Contents in Samples (mg / sample 100g)

sample Na Ca Fe Mg K P One 18.63 10.49 0.85 145.27 213.80 348.54 2 18.49 10.38 0.95 144.29 267.34 350.12 3 24.22 9.44 1.27 143.28 251.25 332.20 4 9.76 11.20 0.73 111.81 205.31 267.38 5 11.36 21.29 1.84 114.38 371.63 263.35 6 7.88 18.49 1.04 108.38 321.24 250.40 7 12.42 13.87 0.70 112.52 258.37 277.96 8 7.32 14.85 0.90 110.10 253.25 274.92 9 15.51 12.52 0.62 99.55 261.65 246.33 10 14.97 16.15 0.67 110.76 288.58 260.78

Test Example 3 Antioxidant Content of Green Grains of Ripe Brown Rice and Green Grains

Example 1 Tocopherol (tocoperol) and gamma-oryzanol (γ-oryzanol) contents of the known brown rice and green samples in table 1, γ-oryzanol and tocopherol in each sample Content is Chen's method was modified and analyzed. After extracting by adding methanol to the sample, only the supernatant was filtered through a 0.45㎛ filter and analyzed by HPLC. The solvent was flowed at a flow rate of 0.8 ml / min using a Nova-Pak C18 (3.9 X 150 mm) column. The solvent was analyzed under a time course gradient using acetonitrile, methanol, isopropanol, and 1% acetic acid. . γ-oryzanol analysis was performed at 325 nm using a UV detector (Jasco UV-2075, Japan), and tocopherol analysis at excitation 298 nm and emission 328 nm using a fluorescence detector (Jasco FP-2020, Japan). The results are shown in Table 3 below.

In the case of tocophenol, the peak separation was successful except for β-tocoperol and γ-isomer.

First, the contents of tocophenols showed that the jinjong varieties showed higher contents than the Chucheong varieties, and the harvest time showed higher values in green than the ripened brown rice.

The γ-oryzanol content also showed higher values in green grains than ripe brown rice, and there was no significant difference between grains.

Table 3. Tocophenol, Gamma-Orizanol Contents in Samples

sample γ-oryzanol (mg / 100g) tocopherol (mg / 100g) α (β + γ) δ One 39 1.54 0.21 0.07 2 24 1.92 0.32 0.06 3 47 1.99 0.28 0.06 4 34 1.08 0.10 0.03 5 26 1.37 0.25 0.05 6 49 1.39 0.22 0.05 7 47 1.40 0.20 0.06 8 40 1.38 0.21 0.06 9 38 1.29 0.19 0.05

Test Example 4 Characteristics of Green Starch

In order to confirm the processing characteristics of ripe brown rice and green grains, the water absorption rates of ripe brown rice and green grains were measured by dipping for 10 to 60 minutes at an immersion temperature of 30 ° C. and the results are shown in Table 4 below.

As the above-mentioned ripened brown rice and grains, the ripened brown rice of sample 1 and the grains of sample 3 were used in the sample of Example Table 1.

The rate of water absorption between ripened brown rice and green grain is significantly different from that of ripened brown rice and ripened brown rice, and it can be seen that the change of water absorption rate is also large.

Table 4. Moisture Absorption Rate of Ripened Brown Rice

Immersion time (minutes) Water Absorption Rate (30 ℃, min ^-1/2 ) Ripe brown rice (sample 1) Green (sample 3) 10 0.0745 0.1223 20 0.0906 0.1751 30 0.1001 0.2151 40 0.1236 0.2394 50 0.1246 0.2501 60 0.1224 0.2671

Test Example 5 Geological Viscosity Characteristics of Brown Rice, Green Grains, and Green Starches

Gelatinization viscosity of brown rice, green rice and starch during heating of ripened brown rice (Sample 4) and green grains (Sample 5, Sample 7, Sample 9) using Rapid Visco Analyzer (RVA-4 stand alone, Newport Scientific, Australia) After mixing at 50 ℃ 960rpm and 160rpm was mixed and heated to 95 ℃ and then left at 95 ℃ and cooled to 50 ℃ to measure the change in viscosity and the results are shown in FIG.

In FIG. 2, the red graph shows the viscosity change of ripened brown rice (sample 4), the orange indicates the viscosity change of the green grains (sample 9), the green the viscosity change of the green grains (sample 5), and the light green color the green grains ( The viscosity change of sample 7 is shown.

In FIG. 2, it can be seen that the grain size is significantly lower than the ripened brown rice of the control, and the harvesting time is also affected. In other words, in the control brown rice, the highest stabilization viscosity was 1,700 cP, but in the case of green grains, it showed a low viscosity of 1,000 to 1,200 cP, and also showed a lower initiation temperature than the control. These characteristics are superior to conventional rice flour in terms of texture and physical properties due to high aging rate and processability when manufacturing processed products such as rice cake and porridge by using powdered green powder powdered grains prepared by the present invention. Judging.

<Test Example 6>

EXAMPLES In the samples of Table 1, the green samples (sample 8) of the untreated plots and the green samples (sample 10) and ripened brown rice (sample 4) of the untreated plots were subjected to heat treatment drying. The method of measuring these quality characteristics is based on visual inspection of experienced experts according to the National Agricultural Products Quality Standards Rice Grade Standards (Revised 2006). The results are shown in Table 5 below.

As a result of comparing the quality of the clean sample (Sample 10) and the clean sample (Sample 8) that did not undergo the heat treatment drying process, the color a value, the most important quality factor in the cleansing process, was determined. In the case of sample 8), the green sample (sample 10) subjected to heat-drying and drying at -2.05 showed -3.55.

In addition, the same rate was 74% lower than that of the sample that had undergone the heat treatment drying process, and 2.9 times less waste was generated. Compared to the green samples, the results were excellent in both quality and yield.

The hardness of brown rice was also high, and it was judged that the heat treatment drying process for producing green grains of the present invention was a suitable technique for producing green grains.

Table 5. Quality comparison of green

color In the sky % Representation Green content (wt,%) Equal share Wrap Hardness (kgf) Remarks L a b 50.94 -3.55 32.14 17.59 77.94 80.5 71.3 19 2.92 12.62 Sample 10 61.14 -2.05 34.09 21.77 96.46 80.6 76.9 33 8.53 6.85 Sample 8 60.65 4.89 23.19 22.57 100 - 0 - - 7.19 Sample 4

As described above, the present invention has been described with reference to the preferred embodiments and test examples, but those skilled in the art can vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

 As the results of the above test example, the green granules prepared by the present invention are gamma aminobutyric acid (GABA), a type of nonprotein amino acid known as a superior nutritional ingredient compared to ripened brown rice, and tocoperol, gamma- known as a strong antioxidant. It can be seen that the content of oryzanol (γ-oryzanol) is high, and the overall inorganic content is also high.

In addition, the grains produced by the present invention not only have excellent quality characteristics for the color, but when the grains prepared by the present invention are powdered, the aging rate is slower and the processability is higher than that of the existing rice flour, resulting in higher texture and physical properties. It can be seen that there are excellent properties in comparison.

Claims (9)

Pre-chilling after harvesting rice before ripening, Rapid freezing the precooled rice, Cooling the fast-frozen rice, Screening unripe rice after cooling Firstly heat-treating the rice which has not been removed by steam at 90 to 100 ° C. for 10 to 60 seconds, and then performing secondary heat treatment for 10 to 30 seconds at 80 to 95 ° C. hot water. Manufacturing method. The method according to claim 1, wherein the precooling is performed at 5 to 10 DEG C for 5 to 24 hours. The method of claim 1, wherein the rapid freezing treatment is carried out at -30 ℃ to -20 ℃ for 10 to 60 minutes. The method according to claim 1, wherein the rapidly frozen rice is cooled for 4 to 7 hours at 10 to 12 ° C. delete The manufacturing method according to claim 1, wherein the drying step is further performed so that the water content of the rice after the heat treatment is 15 to 17%. The drying process of claim 6, wherein the drying process is further performed by primary drying for 3 to 4 hours with hot air at a temperature of 50 to 60 ° C and further secondary drying for 1 to 6 hours with hot air at a temperature of 25 to 35 ° C. The manufacturing method to make. The method of claim 1, wherein the harvesting of rice is harvested 15-30 days before ripening. Claims produced by the method of claim 1.

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