KR100793826B1 - Preparing method of coated rice using salicornia herbacea extracts and arginic acid - Google Patents

Abstract

A preparation method of coated rice using Salicornia Herbacea extract and alginic acid is provided to enhance the functional property, appearance, taste and texture of rice by firstly coating the rice with Salicornia Herbacea extract having constant water content and salinity and then secondly with alginic acid. A preparation method of coated rice using Salicornia Herbacea extract and alginic acid comprises the steps of: (a) hot air-drying Salicornia Herbacea at 40~50°C for 24hr, cutting it, pouring water to it in a weight ratio of 3:1, and performing hydrothermal extraction for 3~12hr; (b) controlling the sugar content of the Salicornia Herbacea extract to 25~50brix and concentrating it for its water content to be 20~30% under reduced pressure; (c) diluting the concentrated Salicornia Herbacea extract having a salinity of 0.1~0.3% with ethanol; and (d) firstly coating rice with the Salicornia Herbacea extract from the step(c) while floating the rice in hot air at 40~50°C, secondly coating the rice with alginic acid solution having a viscosity of 0.1~0.5%, and then drying the coated rice.

Description

Preparing Method of Coated Rice Using Salicornia Herbacea Extracts and Arginic Acid}

The present invention relates to a method for producing coated rice using a seaweed extract and alginic acid, and more specifically, the first coating with a seaweed with a constant moisture content and salinity, and then second coating with alginic acid for appearance, taste, It relates to a method for producing coated rice using a seaweed extract and alginic acid to excellently improve the quality of the texture.

Seaweed ( Salicornia herbacea L.) belongs to the chenopodiaceae and is a year-old herbaceous plant. ). Hamchos are salty because they grow on tidal flats that contain many minerals and salts.

Recently, many researchers have revealed the active ingredient and its role contained in the seaweed, 100g of seaweed contains calcium 671mg, magnesium 661mg, potassium 475mg, iron 441mg, phosphorus 139mg, iodine 65.8mg, sodium 6.5%, salt 15.7% In addition to the 5,200 mg of vegetable fiber and enzymes that degrade stool, it has been reported to contain more than 90 minerals. The sea urchins have been reported to have excellent bowel cleansing effect by removing intestinal stool, relieve swelling to various inflammations and arthritis, and also have excellent effects on low back pain, diabetes, thyroiditis and bronchitis.

In addition, alginic acid is a polysaccharide found in seawater (brown algae) such as kelp and rhubarb and is present in large amounts in brown algae. Alginic acid is a highly viscous precipitate formed by extraction with a sodium carbonate solution from a dry seahorse and then treating the extract with acid. Alginic acid is a carboxyl group of uronic acid in the molecule, which shows the nature of the acid, usually treated with sodium salts. Alginic acid is mostly present in combination with potassium, sodium and calcium. When potassium alginate enters the stomach, potassium is released by the action of stomach acid, and the intestines are weakly alkaline, so when alginic acid enters the intestine, it is easily combined with minerals. Alginic acid is attracting attention because it is not absorbed by the body and stays in the large intestine or small intestine and has the effect of removing harmful heavy metals from the intestine, reducing body cholesterol, and inhibiting harmful oxygen. It has also been reported to have the function of clearing blood to prevent adult diseases and to suppress obesity.

On the other hand, rice is the traditional staple food of our country and has formed our food culture as the basis of our 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. Since then, the rice has been self-sufficient since the 1980s due to continuous promotion of rice, development of varieties, and development of cultivation techniques.

However, rice consumption has been decreasing rapidly since the 2000s, and now the average annual consumption is 82.5kg. This decrease in rice consumption has many causes besides the continuous decline in the population growth rate. However, as the eating habits of young people have been westernized, the stock has shifted its preference from rice to fast foods such as hamburgers, pizzas and fried chicken. Can be mentioned. The decline in rice consumption has led to an increase in rice inventories with continued supply increases. This increase in rice inventory not only entails huge administrative costs but also burdens supply and demand, leading to a drop in rice prices.

Falling rice prices, the main source of income for farmers, leads to a decline in farm income and unstable management. In addition to the drop in rice prices due to the increase in production, the quality of rice, the production of functional rice, and the development of various processed foods using rice for the survival and continuous development in the era of competition of the World Trade Organization (WTO) system. It is urgent to increase the competitiveness of farmers through various strategies such as promoting rice consumption.

The functional rice market began to form in 2000 and has been growing rapidly since 2003. Examples of functional rice currently on the market are 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 this regard, rice coated with seaweed extract (Korean Patent Publication No. 2005-72080, hereinafter referred to as “Prior Art”) is known. The prior art introduces a technique for coating to a certain thickness by spraying a mixture of seaweed hot water extract and ethanol extract while dropping rice.

However, since the seaweed is originally a plant containing salty taste, it is very important to limit the proper salinity condition when rice is coated using the seaweed extract. In other words, when the rice is coated with the appropriate salinity, it can improve the taste of the rice, but when it is coated with an inadequate salinity, it loses its distinctive taste and absorbs moisture due to its high sodium content. The storage is inferior. Nevertheless, in the prior art, the salty taste is strongly expressed because the coating with the seaweed extract is used as it is without limitation of salinity conditions, and the high salinity coated rice has a problem in that long term storage becomes difficult.

In addition, if the moisture content of the seaweed extract is too high, it will lead to the occurrence of copper and debris. In this respect, since the prior art coating the rice in a mixed state of the hayweed hay water extract and ethanol extract, the moisture content is about 50% or more, so that the drying process after coating becomes long, and thus microcracks occur on the rice surface. There is a problem that Dongha and delicacy increases.

The present invention is to solve the problems as described above, by limiting the salinity of the seaweed extract to a certain amount to improve the taste of cooking and reduce the water content in the seaweed extract to 20 ~ 30% without the need for hot air drying after coating The instantaneous drying prevents microcracks on the surface of the rice and also provides a method of producing coated rice which is excellently improved the functionality and taste of the seaweed rice by secondary coating with alginic acid.

The present invention relates to a method for producing coated rice using a seaweed extract and alginic acid comprising the following steps.

a) screening the seaweed and then hot air dried for 24 hours at 40 ~ 50 ℃ cut into 3 times the water weight of the seaweed and extracting hot water for 3 to 12 hours;

b) concentrating the extracted seaweed solution to 25-50 brix under reduced pressure so that the water content is 20-30%;

c) diluting the vacuum concentrate extract with ethanol; And

d) while coating the rice by first spraying with the seaweed extract obtained in step c) while airborne by hot air at a temperature of 40 ~ 50 ℃ temperature and then sprayed with a second alginate solution of 0.1 ~ 0.5% medium viscosity Drying the coated rice.

In the manufacturing method of the coated rice according to the preferred embodiment of the present invention, the step a) is a process of drying the seaweed to extract hot water. For example, the method of extracting the seaweed may include hot water extraction or ethanol extraction of raw grass that has not been dried, or a method of drying hot water to extract hot water or ethanol.

Raw ethanol extract and hay ethanol extract are inadequate because of the discoloration characteristics of natural pigments in the seaweed, while raw vinegar hydrothermal extract and hay hydrothermal extract have no significant difference in appearance, but the extraction efficiency of raw vinegar is significantly lower. Hay hydrothermal extraction is the most suitable method.

In the method of coating the rice according to the preferred embodiment of the invention, step b) is a process by which the water content of the extract as Salicornia brix 25 ~ 50 so that the water content is 20-30%. If the moisture content of the seaweed extract exceeds 30%, a separate drying process is required after coating. If the dried rice is re-dried in the same way as the hot air drying, fine cracks are generated on the rice surface, resulting in a lot of debris. do. In addition, when the water content of the seaweed extract is less than 20%, there is a problem that the solid content exceeds 80% is not suitable for use as a nose tank.

In the manufacturing method of the coated rice according to the preferred embodiment of the present invention, step c) is a process of diluting the perilla extract using ethanol. In the present invention, the water content of the seaweed extract, which has a constant water content, is diluted with ethanol, for the purpose of maintaining the water content in the diluted final coating solution at 20-30% and at the same time, in particular, controlling the salinity of the seaweed extract.

Preferably, ethanol is used to adjust the salinity of the seaweed extract to 0.1-3.0%, more preferably 0.6-1.5%, most preferably 1.0%. If the salinity is less than 0.1%, the coated rice has a problem that it is unclear whether the coated rice is coated with ordinary water and does not have enough functional ingredients of seaweed. If the salinity exceeds 3.0%, the coated rice remains salty after cooking, Shows a turquoise brown color and drops in preference.

In the manufacturing method of the coated rice according to a preferred embodiment of the present invention, the step d) is a process of spraying, coating, drying using a seaweed extract and an alginic acid solution of 0.1 to 0.5% medium viscosity. In the present invention, the first spraying with the seaweed extract and then coated with a second spray with an alginate solution of 0.1 ~ 0.5% medium viscosity, characterized in that the coated rice instant drying.

In the present invention, the coating solution of the seaweed extract is preferably to be sprayed uniformly on the surface of the rice to be 5 to 10% relative to the weight of the rice. In addition, the coating process of the alginic acid solution of 0.1 ~ 0.5% medium viscosity is preferably 5 to 7% by weight of the rice to be uniformly sprayed coating on the surface of the first coated rice.

The alginic acid solution of 0.1 to 0.5% medium viscosity used in the present invention may be prepared by, for example, adding 500 ml of distilled water to 1 to 5 g of an alginic acid base, heating it in a 100 ° C. constant temperature water bath to completely dissolve it, and further mixing 500 ml of alcohol. . When the second coating with the alginic acid solution of the 0.1 ~ 0.5% medium concentration prepared as described above can reduce the moisture content of the rice coated with the glasswort to reduce the drying time.

In addition, the coating process in the present invention is carried out by using a two-way grain coating machine, which is sprayed by spraying the persimmon extract first on one spray nozzle and sprayed on the other by the second alginate solution.

On the other hand, in the present invention by spray-coating-drying can be almost finished at the same time for 8 to 10 seconds it is possible to obtain the effect of preventing the occurrence of debris by moisture absorption.

Hereinafter, the present invention will be described in more detail with reference to examples, but the following examples are for the purpose of explanation and are not intended to limit the present invention.

Example  1 to 3: having excellent extraction efficiency Seaweed  Extraction Method Analysis

This embodiment is an experiment for analyzing the extraction method of seaweed having excellent extraction efficiency.

Example 1 Raw Ethanol Extract

After washing and cutting raw vinegar (20kg) and put the raw vinegar in ethanol (60ℓ) three times the weight of the raw vinegar and extracted for 12 hours at 50 ℃ extracted the soybeans to 5 ~ 6 brix. This extract was filtered and concentrated to prepare a 25brix perilla extract.

Example 2: Raw Herb Hot Water Extraction

After selecting the raw vinegar (30kg) was washed and cut cleanly put the raw vinegar in water (90ℓ) three times the weight of the raw vinegar and extracted for 12 hours at 100 ℃ to extract the seaweed to 4brix. This extract was filtered and concentrated to prepare a 25brix perilla extract.

Example 3 Hay Hydrothermal Extraction

Raw vinegar (30kg) was selected, washed thoroughly, cut and hot-air dried for 24 hours at 50 ℃. Subsequently, hay was cut and put into water (90 L) three times the weight of raw vinegar, and extracted for 12 hours at 100 ° C. to extract the seaweed to 6brix. The extract was filtered and concentrated to prepare a 35brix perilla extract.

The results for salinity are shown in Table 1 below in order to compare the extraction efficiency of the persimmon extracts prepared by different extraction methods as described above. As a result, the raw ethanol extract showed the characteristic that the natural pigment of the perilla discolored during storage (green-> brown). On the other hand, raw vinegar hydrothermal extract and hay hydrothermal extract were not significantly different in appearance, but the fresh vinegar was found to have a significantly lower extraction efficiency.

Table 1

Example  4 ~ 7: Hamcho  Analysis of Optimal Salinity Conditions of Extracts

This embodiment is an experiment for analyzing the appropriate salinity conditions of the seaweed extract that can further improve the taste (cooked taste) when cooking as a basic experiment of the production of seaweed coated rice.

Raw rice was purchased and used Dongjin No. 1 (eco-friendly agricultural rice), and the salinity was adjusted as shown in Table 2 by diluting the perilla extract (ie, extract concentrated to 35 brix) obtained in Example 3 with ethanol. Subsequently, the surface of the rice was spray-coated to be 10% by weight of the rice. Subsequently, the rice coated with seaweed extract was put into an electric rice cooker and heated with a weight ratio of rice and water of 1: 1.5, and 10 well-trained researchers were selected. After 1 hour of cooking, the appearance, aroma, taste, texture, and the like of the rice were examined. Sensory evaluation was performed using a nine-step rating method (9 points: very good, 7 points: good, 5 points: normal, 3 points: bad, 1 point: very bad).

TABLE 2

As can be seen in Table 2, the appearance, flavor, texture, and the like after cooking according to the difference in salinity of the seaweed extract appeared. The concentration of seaweed extract was most preferred at 1.0% of salinity.

Example  8-9: Alginic acid addition Hamcho Coated rice  Quality Characteristic Analysis

This example is an experiment for evaluating the quality characteristics of rice coated with alginic acid in order to further enhance the taste and functionality of the seaweed coated rice.

Example 8 (Rice Coated Rice Only)

Raw rice was purchased from Dongjin No. 1 (environmentally friendly rice) and used to dilute soybean extract obtained in Example 3 to 1.0% salinity with ethanol. The rice was floated by hot air and spray coated with the seaweed extract to 10% by weight of rice using a two-way grain coater. The spray-coating-drying was allowed to finish within 10 seconds.

Example 9 (Rice Coated Primary with Seaweed Extract and Second Coated with Alginic Acid)

Raw rice was purchased from Dongjin No. 1 (environmentally friendly rice) and used to dilute soybean extract obtained in Example 3 to 1.0% salinity with ethanol. Meanwhile, 1 g of alginic acid base was added to 500 ml of distilled water, dissolved in a 100 ° C. constant temperature water bath, and 500 ml of alcohol was further mixed and used as an alginic acid solution. When the seaweed extract and alginic acid solution are prepared, the rice is floated by hot air and spray-coated so that the seaweed extract is 10% of the rice weight by using a two-way grain coating machine, and the alginic acid solution is the rice weight. The secondary coating was performed to 5% of the contrast. The spray-coating-drying was allowed to finish within 10 seconds.

Comparative Example 1 (uncoated rice)

In order to compare the efficacy of the coated rice of the present invention, Dongjin No. 1 (eco-friendly agricultural rice) purchased as a raw rice was used as it is.

Comparative Example 2 (seaweed coated rice according to the prior art)

In order to compare the efficacy of the coated rice according to the present invention was tried to prepare a seaweed extract according to the method of Example 1 described in the prior art (Korean Patent Publication No. 2005-72080), but more than 80% of the dried seaweed powder in water It was not possible to produce a seaweed coated rice because it became insoluble and not even filtered, so that a seaweed extract could not be obtained.

Coated rice prepared with different extracts (Examples 8 to 9) as described above and cooked using Comparative Example 1, and then 20 well-trained researchers were selected and the appearance, smell, taste, and texture of the rice 9 Sensory evaluation was performed by a step evaluation method (9 points: very good, 7 points: good, 5 points: normal, 3 points: bad, 1 point: very bad), and the results are shown in Table 3 below.

TABLE 3

As shown in Table 3, the quality of the rice is second-coated with alginic acid than the rice coated with only the seaweed alone, which is comparable to the functionality of pure white rice without any coating. This is because the alginic acid is coated with the secondary, so that the appearance is softer and the texture is higher than when only the seaweed is coated alone.

Meanwhile, the roughness, hardness, elasticity, grain cohesion, and adhesion of the grain surface of the coated rice obtained by Examples 8 and 9 were measured by the incidental strength characteristics of the gloss, color, and rice unique strength and texture. The 9 point item scale (1 = very low, 5 = normal degree, 9 = very high) was shown in more detail in Tables 4 to 6 below.

Table 4

As shown in Table 4, by adding and coating alginic acid, the glossiness of the appearance and the unique taste of the rice were increased.

Table 5

As shown in Table 5, the alginic acid-added coated rice had high elasticity, cohesiveness, and high adhesion, and low roughness and low hardness.

Table 6

As shown in Table 6, the texture of the alginic acid-added coated rice was low in chewiness, gumminess, hardness, and high adhesiveness by a universal property measuring instrument (model TA-XT2, Stable Micro System Lty., Haslemere, England). The chromaticity measured by the colorimeter (Spectrophotometer M-500d, Konica Miolta, Japan) showed that the alginate-coated rice had high green (-a) and yellow (b) and low white (L) values.

On the other hand, in the present invention, in order to confirm the functionality of the coating of the seaweed, the experiment to analyze the general components and functional components of the haywort hay powder separately and the results are shown in Experimental Examples 1 to 6 below.

Experimental Example  One

The physicochemical content of the haywort hay powder was quantified according to Food Code, and the results are shown in Table 7 below. Referring to Table 7 below, the seaweed dry powder can be seen that the ash and salt content is higher than other crops.

TABLE 7

Experimental Example  2

The mineral content of the haywort hay powder was quantified according to Food Code, and the results are shown in Table 8 below. Referring to Table 8 below, the dried seaweed powder contains a large amount of natural mineral components, and it can be seen that the calcium content is twice that of anchovy (1.2).

Table 8

Experimental Example  3

The amino acid content of the haywort hay powder was quantified in accordance with the Food Code. The results are shown in Table 9 below. Referring to Table 9 below, the seaweed dry powder contains a large amount of amino acid content compared to the threshing product, it can be seen that the most glutamic acid among them.

Table 9

Experimental Example  4

The ability to scaveng DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals was evaluated to evaluate the antioxidant capacity of the grasswort hay powder. First, 200 μl of seaweed extract according to each content and 800 μl of 100 mM Tris-HCl buffer (pH 7.4) were mixed, and then 0.5 ml DPPH 1 ml was added so that the final concentration was 0.25 mM. After the reaction solution was vortexed and left standing in the dark for 20 minutes, the absorbance was measured at 517 nm. The results are shown in Table 10 below.

Table 10

Experimental Example  5

Graye et al. Were used to evaluate the nitrite scavenging ability of the haywort hay powder. First, add 8.8 ml of 0.1N HCl to a reaction solution containing 500 μl of seaweed extract and 1 ml of 1 mM NaNO ₂ according to each content, and react for 1 hour at 37 ° C., 4 ml of 2% acetic acid in 1 ml of the reaction solution. After the reaction was stopped, 400 µl of a grease reagent was added thereto, and reacted at room temperature for 15 minutes, and the absorbance was measured at 520 nm. The results are shown in Table 11 below.

Table 11

Experimental Example  6

In order to evaluate the ACE inhibitory activity of haywort hay powder, the experiment of Cushman and Cheung was modified. First, 5 mM Hypuryl-Histidyl-Leucine (Hippuryl-Histidyl-) as a substrate was added to the reaction solution containing 100 µl of 100 mM sodium borate buffer (pH8.3) containing 300 mM NaCl in 50 µl of the perilla extract. Leucine) 50 μl, first reaction at 37 ° C. for 10 minutes, 100 μl of ACE coenzyme solution and second reaction at 37 ° C. for 30 minutes, 200 μl of 1M HCl was added to stop the reaction, and then 2 ml of ethyl acetate was added. It was vortexed for 15 seconds. The stirred solution was centrifuged at 1,000 rpm for 5 minutes, 1.5 ml of an ethyl acetate layer was taken up, and volatilized with boiling water in boiling water, 1 ml of 1N NaCl was added thereto, followed by stirring to measure absorbance at 228 nm. The results are shown in Table 12 below.

Table 12

Referring to Tables 10 to 12, the haywort hay powder can be seen that the antioxidant capacity, nitrite scavenging ability and ACE inhibitory ability increases with increasing the content.

According to the present invention, it is possible to make practical use of the seaweed and alginic acid-coated rice having useful physiological activity, and to promote the consumption of rice and to promote the public health.

Claims (5)

a) screening the seaweed and then hot air dried for 24 hours at 40 ~ 50 ℃ cut into 3 times the water weight of the seaweed and extracting hot water for 3 to 12 hours; b) concentrating the extracted seaweed solution to 25-50 brix under reduced pressure so that the water content is 20-30%; c) diluting the seaweed extract having a salinity of 0.1-3.0% as ethanol under reduced pressure with ethanol; And d) while coating the rice by first spraying with the seaweed extract obtained in step c) while airborne by hot air at a temperature of 40 ~ 50 ℃ temperature and then sprayed with a second alginate solution of 0.1 ~ 0.5% medium viscosity Method for producing a coated rice using a seaweed extract and alginic acid comprising the step of drying the coated rice. delete The method according to claim 1, wherein the seaweed extract of step d) is 5 to 10% by weight of the rice weight and 0.1 to 0.5% of the alginate solution with a medium viscosity is 5 to 7% by weight of the rice. The method of claim 1 wherein step d) is performed for 8-10 seconds using a two-way grain coater. delete