KR100989553B1 - Capsule-type additive for cooking rice - Google Patents

Abstract

The present invention relates to a functional additive added when cooking rice,

The present invention is characterized in that 500 to 1000 mg capsule form containing the wild ginseng culture root extract or ginseng extract 0.5 to 10% by weight, cooking oil 90 to 99.5% by weight, odor, bitter taste and discoloration caused by wild ginseng culture root extract or ginseng extract It has the effect of providing excellent flavor rice by reducing and improving the luster of rice. In addition, in the present invention, coenzyme Q10 may be further added as an antioxidant to increase the shelf life of rice.

Rice, Rice, Functional, Wild Ginseng Culture Root, Ginseng, Cooking Oil, Coenzyme Q10

Description

Capsule for preparing rice containing wild ginseng root extract or ginseng extract {Capsule-type additive for cooking rice}

The present invention relates to a functional additive added when cooking rice, and more particularly, the additive is in the form of a capsule, so it is very easy to quantitatively add according to the capacity of the rice, and the capsule contains wild ginseng cultured root extract or ginseng extract. It is effective to take wild ginseng or ginseng with only natural, and relates to a functional capsule to increase the flavor by improving the eating disadvantages such as the smell, color change, bitter taste of rice caused by the wild ginseng or ginseng extract containing the cooking oil.

The present invention also relates to a functional capsule further comprising coenzyme Q10 as an antioxidant to increase the shelf life of the rice and reduce the deterioration.

As society changes rapidly today, the diet of modern man is changing fast.

In spite of the proliferation of nuclear family, the increase of single people, and fast food consumption that can solve simple and simple meals in busy living environment, the main food for Koreans is still called rice, which satisfies these consumers' needs. In order to make it possible, instant rice has emerged in terms of time, and in the health aspect, various products are added to the rice or rice with beneficial substances to the body.

As a method of manufacturing a single product by adding such functionalities, the surface of the artificial product, which is crushed in various grains and added with natural adhesive, or taken out from a rice-shaped mold, or a functional material extracted from natural materials, is coated on the surface by stirring with rice. After the drying to produce a functional rice, or a functional rice produced by applying a strong pressure to penetrate the functional material to form a large number of rice.

Looking at such a prior art, Korean Patent Publication No. 10-2005-0114816 is mixed with medicinal herbs in pulverized antler, put in a water bath in a medicinal herb and applied to the rice extract and then mixed by drying the rust yong coated rice The manufacturing method is disclosed.

Patent Publication No. 10-2005-0105903 discloses a method for producing functional rice by coating the filtration and cooling ginseng extract and red ginseng extract on the rice.

Patent Publication No. 10-2005-0097565 discloses a method for producing functional rice by forming a silicate coating layer by immersing or spraying an aqueous silicate solution on the rice is removed from the shell and dried.

Patent Application Publication No. 10-2005-0082346 discloses a coating solution of 10-15 ° brix in which 8 to 12 vol% of shiitake mushroom concentrate, 20 to 40 vol% of alcohol, and 0.2 to 0.5 vol% of cyclodextrin (CD) are mixed. A method of producing functional rice is disclosed by drying at a temperature of ˜70 ° C. for 2-4.

Patent No. 10-2005-0078130 discloses a functional rice by adding rice to a stirrer or a coating manufacturer, and then uniformly spraying viscous substances such as gelatin and gum arabic, and adding powdered green tea and powdered oolong tea to stir the functional rice. Disclosed is a method of manufacturing.

Korean Patent Publication No. 10-2005-0078129 discloses a method of manufacturing functional rice by extracting catechin component from tea, making it into a liquid state, mixing it with alcohol, and spraying it evenly onto a coating or pellet maker into which rice is added, followed by drying with hot air. Doing.

Korean Patent Publication No. 10-2004-0076469 discloses functional rice coated with spinach extract, and Patent Publication No. 10-2004-0072416 discloses functional rice coated with kelp extract.

Patent Publication No. 10-2005-0048718 discloses a functional material such as germinated brown rice and liquid mushroom extract, ginseng extract, and wild ginseng extract in a pressure-controlled chamber, and slowly depressurizes the pressure inside the chamber to 120-30 mmHg while slowly stirring. A method of making functional rice is disclosed by infiltrating the functional material into the germinated brown rice by maintaining it for minutes to 3 hours.

However, these conventional technologies are applied to rice, not rice itself, and a large-scale facility such as a stirrer, a drying facility, and a pressure chamber is required for the manufacturing process. There is a lot of problems.

On the other hand, wild ginseng is too diverse, its specific mechanism of action is not yet clear, but it is obvious that wild ginseng is good for everyone. In oriental medicine, wild ginseng restores vitality, improves blood flow and makes blood, strengthens the heart, and is effective in hypertension and hypotension diseases.It is recognized as effective in strengthening liver function, inhibiting cancer and healing. Doing.

These wild ginsengs are very rare and difficult to acquire, and they are very expensive, so they could not be imagined as foods.However, as the mass production method of wild ginseng cultured roots was developed over 10 years ago, wild ginseng cultured roots were used as health food only. In addition, it is widely used as a food and beverage, and various products are commercially available.

Regarding functional rice or rice, the above-mentioned Patent Publication No. 10-2005-0048718 discloses a technique of infiltrating rice with wild ginseng extract as a functional material.

However, as described above, such a technology is to penetrate wild ginseng extract into hard rice, unlike rice, so that it has to be exposed for a long time under special conditions in a high-pressure pressure chamber, and there is a big problem in the consumption of various facilities and manufacturing time.

In addition, although a small amount is added compared to the amount of rice, wild ginseng extract has a unique bitter taste, smell, and blackish Chinese color like ginseng, which reduces the flavor of rice and decreases appetite. . In particular, children who are very disliked by herbal medicines may cause a considerable rejection due to the smell, taste, and color of wild ginseng extract, in which case it may be necessary to cook rice according to a family meal.

On the other hand, the number of meals at home is not so high due to nuclear familyization, especially the growing social phenomenon of single families such as singles, and the busy life of modern people. Therefore, rice cooked at home is often left untouched for a long time. In general, in the warm state, the rice maintains some of its flavor for a day or two, but as time passes, the color of the rice changes to yellow and the rice becomes harder. This is due to the oxidation of the rice.

Therefore, if the rice oxidation can be further suppressed, the rice preservation time can be further increased.

The present invention has an object to provide a healthy functional rice in a simple process, production facilities, production costs compared to the prior art.

In addition, the present invention has an object to improve the falling flavor of the rice by the smell, bitter taste, color change of the ginseng extract or ginseng extract when the rice is manufactured.

In addition, an object of the present invention is to increase the shelf life of rice by inhibiting oxidation of cooked rice.

The present invention for achieving the above object is an additive in the form of a capsule is added when cooking rice, the capsule is characterized in that the ginseng culture root (paresia) extract or ginseng extract and cooking oil.

The wild ginseng culture root refers to wild ginseng root muscle artificially cultivated in a culture medium, and the wild ginseng culture root or ginseng extract is possible by a conventional extraction method such as hot water extraction or organic solvent extraction, and the form is preferably a liquid concentrate, Solid content is also possible.

The cooking oil of the present invention serves to neutralize or alleviate the peculiar smell and bitter taste of wild ginseng culture root or ginseng, and to increase the overall flavor by making the rice more glossy as it is naturally coated or penetrated when the rice boils. In addition, by coating the edible oil film on the rice, it also has a function to block the contact with air to some extent to suppress oxidation and increase the preservation capacity of the rice. Here, the edible oil may be a edible oil, such as olive oil, soybean oil, corn oil, rapeseed oil, etc., but is preferably in a liquid phase at room temperature rather than a solid oil or fat.

In the present invention, the capsule can be adjusted to the amount of content as needed, but quantifying the amount to be added in accordance with the rice dose standard will be very convenient to use.

As an example, if one capsule is used for one serving of rice (about 200 g of rice), the amount of the functional rice can be obtained by simply putting the capsule number into a rice cooker and boiling according to the desired serving number. Therefore, although not limited, the content of one capsule is about 500 to 1000 mg, the wild ginseng culture root or ginseng extract is about 0.5 to 10% by weight of the capsule content, the cooking oil is preferably 90 to 99.5% by weight.

If you cook one serving (about 200g) based on these standards, one meal will consume about 2.5 mg to 100 mg of wild ginseng culture root or ginseng extract. If the amount of ginseng culture root or ginseng extract is too high at about 100 mg per serving, the flavor may be greatly inhibited by the smell, bitter taste and color (rice color) peculiar to wild ginseng culture root or ginseng despite the addition of cooking oil. In particular, children who do not like herbs can cause rejection.

Capsules used in the present invention may be composed of materials such as potato starch, sweet potato starch, as well as medicinal capsules generally applied to pharmaceuticals. Hard capsules are generally prepared by adding a small amount of glycerin, gum arabic, agar, colorants, preservatives, etc. to the main raw materials of gelatin and white sugar, soft capsules can be prepared by adding glycerin, sorbitol to gelatin.

In addition, the present invention is characterized in that coenzyme Q10 is further included as an antioxidant in the capsule containing the wild ginseng cultured root (geunjang) extract or ginseng extract and cooking oil to reduce the deterioration of the cooked rice by inhibiting oxidation of cooked rice .

Coenzyme Q10, also known as "ubiquinone", is most present in the human body, especially in the mitochondria, an energy generator, and acts as a coenzyme to help produce ATP as a component of the electron transport system. It has antioxidant activity and some studies have shown it to be effective against cardiomyopathy. In particular, the antioxidant function in vivo has recently been in the spotlight due to the effects of anti-aging, etc. As the age of humans generally increases the amount of synthesis in the body is generally consumed in foods containing coenzyme Q10 or in the form of nutrients.

The inventors noticed that the cooked rice discolors over time, and that the rice becomes hard due to oxidation of the rice, so that discoloration of the rice is alleviated when the rice is cooked by adding a strong antioxidant coenzyme Q10. Confirmed. That is, in the present invention, coenzyme Q10 may be said to have both functions of relieving discoloration and deterioration of rice as well as antioxidant function in vivo as known in the art.

Although not limited, the amount of one capsule is about 500 to 1000 mg, the wild ginseng root extract or ginseng extract is about 0.5 to 10% by weight of the capsule content, the cooking oil is 80 to 98.5% by weight, coenzyme Q10 is 1 to 10 It is preferably in weight percent.

Since the present invention can cook healthy rice in a relatively simple method, it does not require a large manufacturing facility compared to providing functionality to the conventional rice itself, the cost is reduced, and the amount of capsules according to the number of servings of rice to be cooked It can be selected quantitatively, reducing the strong odor and bitter taste of wild ginseng cultured root or ginseng extract to improve the flavor and provide an effect of increasing the shelf life of rice.

Hereinafter, the present invention will be described in detail through specific embodiments.

[ Example  One]

A. Wild ginseng  Preparation of Extract

The wild ginseng root muscle derived from wild ginseng was cultured for 7 weeks to produce wild ginseng cultured roots, washed with clean water, and dried at about 50 ° C. for 10 hours. About 10 times of purified water was added to the dried ginseng cultured root and extracted at 85 ° C. for 4 hours. Then, about 5 times of purified water was added and extracted again at 85 ° C. for 4 hours, followed by centrifugation to remove the residue and then 50 to 60 ° C. Concentrated under reduced pressure at to obtain a liquid ginseng cultured root extract (water content of about 40%).

B. Additive Blend

200 mg of the wild ginseng root extract and 39.8 g of olive oil were added to a mixer and mixed at 2000 rpm for about 3 minutes to obtain a mixture.

C. Capsule Manufacturing

A capsule was prepared by injecting about 1000 mg of the mixture into commercially available soft capsules using a pipette, and then placing the mixture in a heat-sealing machine and thermocompressing.

[ Example  2]

In the same manner as in Example 1, 200 mg of the wild ginseng root extract, 39.4 g of olive oil, 400 mg of coenzyme Q10 powder were put in a mixer, and mixed at 2000 rpm for about 3 minutes to prepare a capsule.

[ Example  3]

In the same manner as in Example 1, 2 g of the wild ginseng cultured root extract and 38 g of olive oil were put in a mixer and mixed at 2000 rpm for about 3 minutes to prepare a capsule.

[ Example  4]

In the same manner as in Example 1, 2 g of the wild ginseng root extract, 36 g of olive oil, and 2 g of coenzyme Q10 powder were placed in a mixer and mixed at 2000 rpm for about 3 minutes to prepare a capsule.

[ Example  5]

In the same manner as in Example 1, 4 g of the wild ginseng root extract, 36 g of olive oil were put in a mixer, and mixed at 2000 rpm for about 3 minutes to prepare a capsule.

[ Example  6]

In the same manner as in Example 1, 4 g of the wild ginseng root extract, 32 g of olive oil, and 4 g of coenzyme Q10 powder were placed in a mixer and mixed at 2000 rpm for about 3 minutes to prepare a capsule.

[ Experimental Example  1] Survey of eating preference

In order to confirm the effect of the present invention according to the embodiments of the rice cooked by adding one of the capsules prepared by one serving standard, then 10 adults in 20-40 years, 10 children aged 5-15 years The sensory test was performed by the five-point scale method as shown below. The results are shown in Tables 1 to 3 below.

Comparative Example 1 Example 1 Example 2 Wild ginseng 0.5 wt% 0.5 wt% 0.5 wt% olive oil X 99.5% by weight 98.5 wt% Coenzyme Q10 X X 1 wt% Target adult child adult child adult child Color 4.4 4.1 4.7 4.5 4.7 4.4 smell 4.0 3.2 4.3 4.1 4.3 4.1 bitter 4.1 3.8 4.9 4.6 4.8 4.6 zest 4.0 3.7 4.4 4.4 4.4 4.3 Comprehensive Symbol Map 4.1 3.7 4.6 4.4 4.6 4.4

Comparative Example 2 Example 3 Example 4 Wild ginseng 5 wt% 5 wt% 5 wt% olive oil X 95 wt% 90 wt% Coenzyme Q10 X X 5 wt% Target adult child adult child adult child Color 3.8 3.5 4.2 4.0 4.1 4.0 smell 3.1 2.6 4.1 4.0 4.0 4.0 bitter 3.4 2.7 4.3 3.8 4.3 3.7 zest 3.8 3.0 4.4 4.1 4.3 4.1 Comprehensive Symbol Map 3.5 2.9 4.2 3.9 4.2 3.8

Comparative Example 3 Example 5 Example 6 Wild ginseng 10 wt% 10 wt% 10 wt% olive oil X 90 wt% 80 wt% Coenzyme Q10 X X 10 wt% Target adult child adult child adult child Color 3.5 2.8 4.0 3.7 4.0 3.7 smell 2.7 2.2 4.1 3.8 4.0 3.8 bitter 3.3 2.5 4.0 3.5 3.9 3.5 zest 3.7 3.2 4.0 3.9 4.1 3.8 Comprehensive Symbol Map 3.3 2.7 4.0 3.7 4.0 3.6

[Evaluation standard]

Flavor, color, comprehensive preferences:

1-very bad. 2-bad 3-is normal. 4-good. 5-very good.

Unusual smell:

1-flies very much 2-fly a lot 3-is normal. 4-little flies 5-not at all.

bitter :

1-There is a lot. 2-there is. 3-is normal. 4-almost none. 5-no.

As can be seen in the experimental example, the rice cooked by adding the capsule of the present invention showed little reluctance to smell in adults as well as children, it was shown to be excellent in a comprehensive preference such as flavor and bitterness test.

[ Experimental Example  2] Discoloration and change of rice

In order to confirm the rice discoloration inhibitory effect of the coenzyme Q10 added to the capsule of the present invention was shown in Table 4 by checking the color change of the rice with time.

Comparative Example 1 Example 1 Example 2 Example 4 Example 6 Wild ginseng 0.5 wt%  0.5 wt% 0.5 wt% 5 wt% 10 wt% olive oil X 99.5% by weight 98.5 wt% 90 wt% 80 wt% Coenzyme Q10 X X 1 wt% 5 wt% 10 wt% Discoloration About 44 hours About 45 hours About 45 hours About 48 hours About 49 hours Discoloration time that is hard to eat
80 hours
81 hours
82 hours
About 86 hours
88 hours

As shown in Table 4, in the capsule without adding coenzyme Q10, discoloration of the rice proceeds in about 44 to 45 hours, while in Example 6 (10 wt% of coenzyme Q10), discoloration began at about 49 hours, It was confirmed that the difference of about 8 hours even in the time of discoloration so that eating is difficult.

Claims (6)

delete delete delete delete A capsule that is added when you cook rice, 0.5 to 10% by weight of ginseng culture root extract or ginseng extract based on the capsule content, 80 to 98.5% by weight of cooking oil to increase the flavor by reducing the smell, bitter taste and discoloration caused by the ginseng culture root extract or ginseng extract, oxidation of rice Capsule for producing rice, comprising 1 to 10% by weight of coenzyme Q10 to inhibit. 6. The capsule for making rice according to claim 5, wherein the capsule content is 500 to 1000 mg.