KR100826894B1 - Process of making rice with galic - Google Patents
Process of making rice with galic Download PDFInfo
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- KR100826894B1 KR100826894B1 KR1020060130606A KR20060130606A KR100826894B1 KR 100826894 B1 KR100826894 B1 KR 100826894B1 KR 1020060130606 A KR1020060130606 A KR 1020060130606A KR 20060130606 A KR20060130606 A KR 20060130606A KR 100826894 B1 KR100826894 B1 KR 100826894B1
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- rice
- garlic
- liquid
- water
- mixing
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 102
- 235000009566 rice Nutrition 0.000 title claims abstract description 102
- 238000000034 method Methods 0.000 title claims description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 101
- 240000002234 Allium sativum Species 0.000 claims abstract description 71
- 235000004611 garlic Nutrition 0.000 claims abstract description 71
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000000835 fiber Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 239000011550 stock solution Substances 0.000 claims description 11
- 230000008961 swelling Effects 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims 3
- 238000000227 grinding Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 18
- 238000002360 preparation method Methods 0.000 abstract description 4
- 239000000706 filtrate Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 235000019587 texture Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 9
- 235000021329 brown rice Nutrition 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 230000000149 penetrating effect Effects 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000006000 Garlic extract Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/212—Garlic
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 마늘성분을 함유하는 쌀의 제조방법에 관한 것이다.The present invention relates to a method for producing rice containing garlic components.
생활수준의 향상으로 맛과 영양, 편리성까지 고루 갖춘 기능성 식품에 대한 관심이 높아지고 있다. 다양화된 식생활로 인해 쌀소비량은 점차 줄어들고 있으나, 여전히 쌀은 주식이며 최근에는 건강식으로 인정받아 오히려 쌀에 대한 관심이 높아지고 있다. 따라서, 주식인 쌀에 특정 영양소나 천연재료 등을 첨가하는 것은 영양을 보강할 수 있는 가장 손쉬운 방법 중 하나로, 이와 같은 기능성 쌀에 대한 연구 개발이 꾸준히 진행되어 왔다.With the improvement of living standards, interest in functional foods with taste, nutrition and convenience is increasing. Rice consumption is gradually decreasing due to diversified diets, but rice is still a staple food, and recently, it is recognized as a healthy food, and the interest in rice is increasing. Therefore, adding specific nutrients or natural ingredients to rice, which is a staple food, is one of the easiest ways to enhance nutrition, and research and development on such functional rice has been steadily progressing.
기능성 쌀에 대한 종래기술은 크게 두 가지 종류로 나눌 수 있으며, 그 중 첫 번째 방식은 쌀의 표면에 각종 영양소나 천연재료에서 추출한 성분을 코팅하는 방식이다. 이러한 방식은 쌀의 표면에 재료를 코팅하는 결과 운반 및 보관과정에서 이러한 재료가 탈락할 수 있으며, 다량의 영양소를 쌀 안에 흡수시키지 못하는 기술적 한계가 있었다. 두 번째 방식은 발아현미를 이용한 것으로, 감압방식을 이용하여 발아현미의 발아한 싹의 틈에 영양소를 침투시키는 방법이나, 감압방식만으로는 쌀 안에 충분한 양의 영양소를 침투시키지 못하였으며, 그 대상이 발아현미에 국한되어 실용성이 낮은 한계가 있었다.The prior art for functional rice can be largely divided into two types, the first of which is the method of coating the components extracted from various nutrients or natural ingredients on the surface of the rice. This method has a technical limitation that the coating of the material on the surface of the rice can be eliminated in the transport and storage process, and the large amount of nutrients can not be absorbed in the rice. The second method is using germinated brown rice, which is a method of injecting nutrients into the germinated shoots of germinated brown rice using decompression method, but decompression alone did not penetrate enough nutrients into rice. There was a limit of practicality limited to brown rice.
기능성 쌀에 대한 기술의 예로서, 대한민국 공개특허공보 제10-2004-0065044호 기능성 쌀 및 그 제조방법에서는 현미, 발아현미에 마늘효소액을 침투시키고, 기능성 성분이 혼합된 한천용액으로 코팅하여 기능성 쌀을 제조하는 방법을 제공하였고, 대한민국 공개특허공보 제10-2004-0048718호 기능성 쌀 및 그 제조방법에서는 발아현미와 기능성 물질을 120~30mmHg의 감압챔버에서 반응시킴으로써 발아현미에 기능성 물질을 침투시키는 방법을 제공하였다.As an example of a technology for functional rice, in the Republic of Korea Patent Publication No. 10-2004-0065044 functional rice and its manufacturing method penetrated garlic enzyme solution to brown rice, germinated brown rice, and coated with agar solution mixed with functional ingredients functional rice The present invention provides a method for preparing the same, and in the functional rice and its manufacturing method, a method of infiltrating the functional material into the germinated brown rice by reacting the germinated brown rice and the functional material in a reduced pressure chamber of 120 ~ 30mmHg Provided.
그러나 상기 기술들은 상술한 바와 같은 한계를 지니고 있을 뿐 아니라, 상기 기술에 따른 기능성 쌀들은 건강에 이로운 성분들을 쌀에 침투시킨다는 점에서는 긍정적이나, 단순히 쌀의 영양만을 고려한 채, 쌀의 맛과 색에 대한 고려가 상대적으로 적어, 소비자의 기호에는 맞지 않는 한계가 있었다. 특히, 마늘성분을 함유하는 쌀의 경우 밥에서 마늘 냄새가 나고 색이 누렇게 변색되는 특징이 있었다. 그러나, 실제로 소비자의 선택에 있어서 맛과 색은 영양 못지 않은 중요한 요소로서, 기능성 쌀을 이용한 밥이 기존의 밥과 동등한 맛을 내지 못하면 실제로 기술을 적용하는 데 큰 어려움이 따를 수밖에 없다. However, the techniques have the limitations as described above, and the functional rice according to the technique is positive in penetrating the healthy ingredients into the rice, but the taste and color of the rice, only considering the nutrition of the rice, Consideration was relatively low, and there was a limit that was not suitable for consumer's taste. Particularly, in the case of the rice containing garlic, the garlic smelled from the rice and the color was yellow. However, in fact, taste and color are important factors as well as nutrition in consumer's choice, and if rice using functional rice does not taste the same as existing rice, it will be difficult to apply the technology.
한편, 본 발명자는 대한민국 공개특허공보 10-2004-0036389호 천연색소를 이용한 기능성 쌀 제조방법에서 쌀 내부에 천연색소를 침투시키는 방법을 제공한 바 있다. 쌀의 수분함량이 낮으면 미질이 나빠지고 수분함량이 높아지면 변질이 쉽게 발생하므로, 전체적으로 수분함량이 고르게 유지되는 것은 쌀의 품질을 결정짓는 중요한 요소이며, 상기 발명에서는 감, 가압의 과정을 통하여 쌀 내부에 천연색소 를 침투시켜 시각적으로 다양한 쌀을 제공함에 있어서, 종전의 냉동 저온상태에서 건조한 쌀이 내부와 표면의 수분함유량의 차가 발생하는 문제점을 줄인 특징이 있다. On the other hand, the present inventors have provided a method for penetrating the natural pigment in the rice in the functional rice production method using the Republic of Korea Patent Publication No. 10-2004-0036389. Low water content of rice is poor quality and high quality of water is easily changed, so maintaining the overall water content is an important factor to determine the quality of the rice, in the above invention through the process of persimmon, press In providing a variety of rice visually by infiltrating the natural pigment inside the rice, there is a feature that reduced the difference in the difference between the water content of the inside and the surface of the dried rice in the previously frozen low temperature state.
본 발명에서는 대한민국 공개특허공보 10-2004-0036389호 천연색소를 이용한 기능성 쌀 제조방법의 기술을 개량하여, 쌀의 내부에 건강에 이로운 성분을 함유시킴으로써 영양쌀의 역할을 충분히 수행하면서도 일반 쌀밥과 맛, 색, 냄새에 차이가 없어 취식자의 기호를 만족시키고 보존기간까지 연장할 수 있는 쌀의 제조방법을 제공하고자 한다.In the present invention, by improving the technology of the functional rice manufacturing method using the natural pigments of the Republic of Korea Patent Publication No. 10-2004-0036389, by containing the beneficial ingredients in the inside of the rice to fully perform the role of nutritious rice while the taste and general rice There is no difference in color, smell, and to provide a method of manufacturing rice that satisfies the taste of the eater and can be extended to the shelf life.
본 발명은 마늘성분을 함유하는 쌀의 제조방법에 관한 것이다.The present invention relates to a method for producing rice containing garlic components.
마늘은 건강에 이로운 식품으로서, 혈액순환 개선, 항암기능, 스트레스 해소, 강장, 정력증강 등의 효과를 나타내는 것으로 알려져 있다. 또한, 마늘은 알리신을 함유하여 항균 및 부패 방지의 효과를 나타내며, 색은 무색에 가깝고 날로 먹을 때는 독한 냄새가 나고 맛이 매우나, 익힐 경우에는 매운맛이 사라지고 냄새도 약해지는 특징이 있다.Garlic is a healthy food, it is known to have effects such as blood circulation improvement, anti-cancer function, relieves stress, tonic, energy enhancement. In addition, garlic contains allicin and shows antibacterial and anti-corruption effects. The color is colorless and has a strong smell when eaten raw and has a very good taste. When cooked, the spicy taste disappears and the smell is weakened.
본 발명에서는 상기한 바와 같이 대한민국 공개특허공보 10-2004-0036389호의 기술을 개량하여 쌀 내부에 마늘성분을 효율적으로 침투시키면서도, 마늘의 냄 새와 맛이 느껴지지 않는 쌀을 제조하는 방법을 제공한다.The present invention improves the technology of the Republic of Korea Patent Publication No. 10-2004-0036389 as described above to provide a method for producing rice that does not feel the smell and taste of garlic while effectively penetrating the garlic component inside the rice. .
본 발명의 마늘성분을 함유하는 쌀의 제조방법은 마늘액 제조단계와 마늘액 침투단계로 이루어지며, 상세하게는 마늘을 에탄올과 혼합하여 분쇄하는 단계, 원심분리기로 원액을 추출하는 단계, 여과하여 섬유질을 제거하는 단계, 물을 혼합하는 단계를 거쳐 마늘액을 제조한 후, 쌀을 세척하는 단계, 세척한 쌀과 마늘액을 교반기에 넣고 진공으로 감압하여 팽윤시키는 단계, 가압하여 마늘액을 침투시키는 단계, 저온에서 건조하는 단계, 물로 여분의 마늘액을 세척하는 단계, 재건조하는 단계를 거치는 것을 특징으로 한다. The method of preparing rice containing garlic component of the present invention comprises a garlic solution preparation step and a garlic solution infiltration step, and in particular, the garlic is mixed with ethanol and pulverized, extracting the stock solution with a centrifuge, and filtering Garlic liquid is prepared by removing the fibers and mixing water, washing the rice, putting the washed rice and garlic liquid into a stirrer, swelling under reduced pressure with vacuum, and pressurizing to penetrate the garlic liquid. The step of drying, drying at a low temperature, washing the excess garlic liquid with water, characterized in that the step of redrying.
본 발명의 마늘성분을 함유하는 쌀의 보다 상세한 제조방법은 다음과 같다.More detailed manufacturing method of the rice containing the garlic component of the present invention is as follows.
[제조단계 1] 마늘액 제조[Step 1] Garlic liquid preparation
[제조단계 1-1] 마늘 분쇄[Manufacturing Step 1-1] Garlic Crushing
껍질을 제거한 마늘에 에탄올을 첨가하여 분쇄한다. 이때, 에탄올은 마늘의 자극적인 맛과 냄새를 없애주고 마늘의 변색을 방지해 주며, 살균, 항균효과를 보강해주는 역할을 한다.The peeled garlic is ground by adding ethanol. At this time, ethanol removes the irritating taste and smell of garlic, prevents discoloration of garlic, and plays a role of reinforcing sterilization and antibacterial effect.
[제조단계 1-2] 마늘원액 추출[Manufacturing Step 1-2] Garlic Extract
상기 분쇄된 마늘을 원심분리기에 넣고 10,000rpm으로 1시간 동안 회전시켜 에탄올에 용해된 마늘원액을 추출한다.The crushed garlic is placed in a centrifuge and rotated at 10,000 rpm for 1 hour to extract the garlic stock solution dissolved in ethanol.
[제조단계 1-3] 마늘원액 여과[Manufacturing Step 1-3] Garlic Filtrate Filtration
마늘원액을 여과하여 미세한 섬유질을 제거한다.Filter garlic stock to remove fine fibers.
[제조단계 1-4] 물 혼합[Step 1-4] Water Mixing
여과한 마늘원액에 물을 혼합하여 마늘액을 제조한다.Garlic juice is prepared by mixing water with the filtered garlic stock solution.
[제조단계 2] 마늘액 침투[Step 2] Penetration of Garlic
[제조단계 2-1] 쌀 세척[Step 2-1] Rice Washing
쌀을 정화된 물로 세척하여 쌀의 표면에 있는 미세분말을 깨끗이 제거한다.The rice is washed with purified water to remove the fine powder on the surface of the rice.
[제조단계 2-2] 감압팽윤[Manufacturing Step 2-2] Pressure Swelling
상기 마늘액과 세척한 쌀을 교반기에 넣고 30분 동안 진공으로 감압하여 쌀의 조직을 이완시킨다.The garlic liquid and the washed rice are placed in a stirrer to relax the tissue of the rice by depressurizing with vacuum for 30 minutes.
[제조단계 2-3] 가압침투[Manufacturing Step 2-3] Pressurization
상기 마늘액과 쌀 혼합물을 3~10㎏/㎠로 5~10분 동안 가압하여 쌀에 마늘액을 침투시킨다.The garlic liquid and the rice mixture is pressed for 3 to 10 kg / ㎠ for 5 to 10 minutes to infiltrate the garlic liquid into the rice.
[제조단계 2-4] 건조[Manufacturing Steps 2-4] Drying
-1~1℃의 저온에서 30분~1시간 동안 건조한다.Dry at -1 ~ 1 ℃ for 30 minutes ~ 1 hour.
[제조단계 2-5] 세척[Manufacturing Steps 2-5] Washing
상기 건조된 쌀을 물로 세척하여 여분의 마늘액 성분을 제거한다.The dried rice is washed with water to remove excess garlic liquid components.
[제조단계 2-6] 재건조[Manufacturing Steps 2-6] Rebuilding
-1~1℃의 저온에서 30분~1시간 동안 건조한다.Dry at -1 ~ 1 ℃ for 30 minutes ~ 1 hour.
상기 마늘원액의 제조단계에서, 에탄올의 혼합량이 많으면 밥을 지은 후 알콜 냄새가 날 수 있고, 에탄올의 혼합량이 적으면 밥에서 마늘의 맛과 냄새가 날 수 있으므로, 마늘과 에탄올의 비율은 마늘 100중량비에 대하여 에탄올 0.5~1중량비인 것이 바람직하다. 또한 물 혼합단계에서, 물의 혼합량이 많으면 상대적으로 적은 마늘성분만을 섭취하게 되고, 물이 혼합량이 적으면 밥을 지은 후 일반 쌀밥과 맛과 향에서 차이를 느낄 수 있으므로, 마늘원액과 물의 혼합비율은 마늘원액 100중량비에 대하여 물 300~600중량비인 것이 바람직하다. 더불어, 상기 제조단계에 있어서 각 단계별 시간, 온도의 조건은 쌀에 마늘액을 효과적으로 침투시키면서도 쌀의 맛과 질감을 유지하기 위한 바람직한 조건을 기재한 것으로, 상기 범위를 벗어날 경우에는 쌀의 맛과 질감이 떨어질 수 있으므로 바람직하지 못하다.In the manufacturing step of the garlic stock solution, if the amount of ethanol is mixed, alcohol may smell after cooking rice, and if the amount of ethanol is small, the taste and smell of garlic may be emitted from rice, so that the ratio of garlic and ethanol is 100 It is preferable that it is 0.5-1 weight ratio of ethanol with respect to a weight ratio. In addition, in the water mixing step, when the mixing amount of water is a relatively small amount of the garlic component is consumed, when the mixing amount of water is small, since the rice and the taste and aroma can be felt after cooking rice, the mixing ratio of the garlic juice and water It is preferable that it is 300-600 weight ratio of water with respect to 100 weight ratio of garlic stock solutions. In addition, the conditions of the time and temperature for each step in the manufacturing step described the preferable conditions for maintaining the taste and texture of the rice while effectively infiltrating garlic liquid into the rice, if the taste and texture of the rice outside the above range This is undesirable because it may fall.
상기 방법에 따라 제조한 마늘성분을 함유하는 쌀은 쌀 내부에 수분 함유량이 많아 맛이 우수하면서도 항균성분을 함유하여 보존기간이 긴 특징이 있으며, 일반 쌀밥을 지을 때와 동일한 방법으로 밥을 짓거나, 일반 쌀과 혼합하여 동일한 방법으로 밥을 지을 수도 있다.The rice containing garlic ingredients prepared according to the above method has a long storage period due to its excellent moisture content and antimicrobial content because it has a high moisture content inside the rice, and it is cooked in the same way as when cooking rice. You can mix it with regular rice and cook it in the same way.
또한, 본 발명에 따라 제조한 마늘성분을 함유하는 쌀을 이용하여 밥을 지은 결과, 일반 쌀로 지은 밥과 맛이나 향, 질감에 있어서 차이를 느낄 수 없었으며, 일반 쌀밥에 비하여 보존기간이 긴 것으로 나타났다.In addition, as a result of cooking rice by using the rice containing garlic ingredients prepared according to the present invention, the taste, aroma, and texture of the rice made with ordinary rice was not felt, and the shelf life is longer than that of ordinary rice. appear.
본 발명에 따라 제조한 마늘성분을 함유하는 쌀은 쌀 내부에 수분 함유량이 많아 맛이 우수하면서도 항균성분을 함유하여 보존기간이 긴 특징이 있으며, 일반 쌀밥을 지을 때와 동일한 방법으로 밥을 짓거나, 일반 쌀과 혼합하여 동일한 방법으로 밥을 지을 수도 있다. 또한, 본 발명의 마늘성분을 함유하는 쌀을 이용하여 지은 밥은 건강에 이로운 성분을 함유하면서도 일반 쌀로 지은 밥과 맛이나 향, 질감이 동일하여 소비자의 기호를 충족시킬 수 있으므로, 국민의 건강증진에 기여하고 쌀의 소비를 촉진하는 효과를 지니며, 쌀과 밥의 보존기간을 연장함으로써 국민경제에 도움을 줄 수 있다.The rice containing the garlic component prepared according to the present invention has a feature of having a long shelf life because it has a high moisture content and excellent antimicrobial ingredients, and cooks rice in the same way as when preparing a normal rice. You can mix it with regular rice and cook it in the same way. In addition, rice cooked using the garlic-containing rice of the present invention contains the beneficial ingredients, but the same taste, aroma, and texture as rice made with ordinary rice can satisfy the taste of consumers, thereby improving the health of the people It can contribute to the national economy by contributing to and promoting the consumption of rice, and by extending the preservation period of rice and rice.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102141241B1 (en) * | 2020-01-06 | 2020-08-04 | 주식회사 산내드에프에스 | Slug powder with reduced odor and improved quality and manufacturing method |
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|---|---|---|---|---|
| JPH05260914A (en) * | 1992-03-16 | 1993-10-12 | Jiren Gu | Manufacture of artificial mugwort rice |
| KR20020020468A (en) * | 2000-09-08 | 2002-03-15 | 이인곤 | How to make healthy food with garlic and beans |
| KR20040052945A (en) * | 2004-05-19 | 2004-06-23 | 이성숙 | function rice with mugwort rice process for preparation thereof |
| KR20040065044A (en) * | 2003-01-14 | 2004-07-21 | 김정규 | Rice having useful ingredients for body and producing method thereof |
| KR20050074229A (en) * | 2004-01-10 | 2005-07-18 | 서영철 | Preparation and Process of Processed Functional Rice |
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2006
- 2006-12-20 KR KR1020060130606A patent/KR100826894B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05260914A (en) * | 1992-03-16 | 1993-10-12 | Jiren Gu | Manufacture of artificial mugwort rice |
| KR20020020468A (en) * | 2000-09-08 | 2002-03-15 | 이인곤 | How to make healthy food with garlic and beans |
| KR20040065044A (en) * | 2003-01-14 | 2004-07-21 | 김정규 | Rice having useful ingredients for body and producing method thereof |
| KR20050074229A (en) * | 2004-01-10 | 2005-07-18 | 서영철 | Preparation and Process of Processed Functional Rice |
| KR20040052945A (en) * | 2004-05-19 | 2004-06-23 | 이성숙 | function rice with mugwort rice process for preparation thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102141241B1 (en) * | 2020-01-06 | 2020-08-04 | 주식회사 산내드에프에스 | Slug powder with reduced odor and improved quality and manufacturing method |
| CN112471400A (en) * | 2020-01-06 | 2021-03-12 | 株式会社山内德埃夫斯 | Instant rice with germ rice coated with red garlic oil and preparation method thereof |
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