KR101229393B1 - fermented rice gruel containing fruits or vegetables and the manufacturing method - Google Patents
fermented rice gruel containing fruits or vegetables and the manufacturing method Download PDFInfo
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 발효기법을 이용하여 쌀을 발효한 후 과일 또는 채소의 퓨레를 첨가하여 죽을 제조하는 방법에 관한 것이다. 본 발명에 따른 과일 또는 채소의 퓨레를 첨가한 발효 쌀죽은 쌀에 발효기법을 접목함으로써 분해생성된 자연당으로 인해 인위적 당을 첨가하지 않고도 감미와 부드러운 맛을 즐길 수 있는 것을 특징으로 하고 아울러 과일과 채소를 첨가함으로 인해 비타민, 무기질, 섬유소 등의 영양성분이 포함될 수 있도록 하여 항산화효과 등 건강기능성이 우수한 죽을 제공하는 데 그 목적이 있다.
The present invention relates to a method for producing porridge by adding a puree of fruit or vegetables after fermenting rice using a fermentation technique. Fermented rice porridge with added puree of fruit or vegetable according to the present invention is characterized by being able to enjoy sweetness and soft taste without adding artificial sugar due to decomposed natural sugar by grafting fermentation technique to rice. By adding vegetables, nutritional ingredients such as vitamins, minerals and fiber can be included to provide porridge with excellent health functionalities such as antioxidant effects.
Description
본 발명은 발효 쌀죽의 제조방법에 관한 것으로, 더욱 상세하게는 쌀누룩으로 쌀을 발효한 후 토마토, 딸기, 바나나, 블루베리, 복분자, 감자, 고구마 등의 채소 또는 과일의 퓨레를 첨가함으로써 죽의 맛과 농도를 기호에 맞게 조절함과 동시에 비타민, 섬유소 등 영양성분이 우수한 쌀죽의 제조방법에 관한 것이다.
The present invention relates to a method for producing fermented rice porridge, and more particularly, after fermenting rice with rice malt, the taste of porridge by adding puree of vegetables or fruits such as tomatoes, strawberries, bananas, blueberries, bokbunja, potatoes, sweet potatoes, etc. The present invention relates to a method of preparing rice porridge with excellent nutritional ingredients such as vitamins and fiber, while adjusting the concentration and preference.
쌀은 보리,밀과 함께 세계적으로 중요한 농산물로서 세계 총생산량의 약 92%는 아시아 여러 나라에서 생산되며, 또 그 대부분을 아시아 사람들이 먹고 있다. 한국도 쌀의 주요 생산국의 하나이고, 또 쌀은 한국인의 주식이다.
Rice, together with barley and wheat, is an important global agricultural product, and about 92% of the world's total is produced in many Asian countries, most of which are eaten by Asians. Korea is one of the major producers of rice, and rice is a staple food of Koreans.
한편, 죽이란 곡류를 주재료로 하여 물을 붓고 끓여 반유동상으로 만든 음식을 총칭하는 것으로 곡물음식에서 가장 원초적인 형태라고 할 수 있다. 초기 농경시대는 우선 수확한 곡물을 끓여 죽을 쑤고 여기에다 사냥한 수조육류와 산나물 등을 섞어 끓여 먹는 등 다양하게 활용하였다.
On the other hand, porridge is the most primitive form of grain food, which refers to a food made of semi-fluidic phase by pouring water and boiling it as a main ingredient. In the early agricultural ages, the harvested grains were first boiled, boiled porridge, hunted fish tanks and wild vegetables, etc.
죽은 주재료에 따라 흰죽, 팥죽, 좁쌀죽, 깨죽, 잣죽, 호박죽, 야채죽, 전복죽, 굴죽, 고기죽 등으로 나눌 수 있고, 만드는 방법에 따라 미음, 응이, 원미죽, 암죽 등으로 나눌 수 있다. 미음은 곡류를 껍질만 남을 정도로 충분히 고아서 체에 받친 것으로 죽보다 묽은 음식이고 응이는 녹말가루를 사용한 죽이다. 원미죽은 곡류를 굵게 갈아서 쑨 죽이고 암죽은 곡식이나 밤 등의 가루를 밥물에 타서 끓인 죽이다. 역사적으로 고려 이전에는 몇몇 죽의 기록이 있고 조선조에는 다양한 죽이 나타나고 있다.
It can be divided into white porridge, red bean porridge, millet porridge, sesame porridge, pine nuts, pumpkin porridge, vegetable porridge, abalone porridge, oyster porridge, meat porridge, etc. . The scent is stiff enough to leave only the grains, leaving the sieve thinner than porridge, and Nui is made of starch flour. Raw rice porridge is made by grinding grains into thick pieces, and dark porridge is boiled with rice or chestnut powder. Historically, there were some records of porridge before Goryeo and various porridges appeared in Joseon Dynasty.
죽을 만드는 기존의 전통적 방법은 물을 곡물의 약 6~7배 정도로 잡아 훌훌하게 끓이는 것이 특징이다. 녹두, 팥 등을 고아서 거른 물에 쌀을 넣어 끓이거나 콩을 삶아 갈아서 거른 물에 역시 쌀을 넣고 끓인다. 각종 열매죽(잣, 깨, 호두, 대추, 황률 등을 넣은 죽)은 열매를 곱게 갈아 쌀가루와 섞어서 물에 풀어 끓이는 것이 특징이고 고기죽은 고기를 다져 양념하여 볶다가 물과 쌀을 넣고 끓이는 방법으로 만들어진다.
The traditional method of making porridge is characterized by boiling water about 6 to 7 times as much as the grain. Boil green beans and red beans and add rice to filtered water, or boil beans and grind beans. Various types of fruit porridge (porridge with pine nuts, sesame seeds, walnuts, jujubes, yellow curds, etc.) are characterized by grinding the fruit finely, mixing it with rice flour, boiling it in water, seasoning it with meat, marinating it, and fry it with water and rice. Is made.
과거 죽이라는 메뉴는 대체로 노인이나 어린이의 보양을 위하여, 병인이나 회복기 환자의 병인식(病人食) 또는 회복식으로, 또한 입맛 없을 때의 식욕증진식, 때로는 식량이 부족할 때의 구황식품으로서 먹는 음식이었다.
In the past, the menu for killing is usually for the care of the elderly or children, for the etiology or recovery of the etiology or recovery, and for the appetite-promoting when lacking appetite, and sometimes as food for palpation when food is in short supply. It was.
그러나 최근에는 죽이 단순히 환자나 노인, 어린이들만을 위한 음식이 아니라 일반인들도 식사대용으로 편안하면서 든든하게 즐길 수 있는 음식으로 인식되기에 이르렀고 특히 웰빙 열풍과 건강에 대한 관심 등을 타고 웰빙푸드, 슬로우푸드를 표방하면서 건강식으로의 이미지를 구축하여 대중적인 식사 메뉴로 자리잡으면서 인기는 지속적으로 늘고 있다.
Recently, however, it has been recognized that killing is not just food for patients, the elderly and children, but also food that can be enjoyed by the general public as a substitute for meals, especially the well-being craze and health concerns. Popularity continues to grow as it establishes a healthy image while promoting food, becoming a popular meal menu.
그러나 기존의 전통적 죽 제조기술만으로는 소비자들의 웰빙 소비 트랜드를 반영하기에는 아직 부족한 실정이다. 따라서 이에 대한 식품학적, 영양학적 연구에 대한 관심이 모아지고 있다.
However, existing traditional porridge manufacturing technology alone is not enough to reflect the well-being consumption trend of consumers. Therefore, interest in food and nutrition research is attracting.
이에 본 발명자들은 소비자들의 웰빙 열풍과 건강에 대한 관심을 충족시킬 수 있는 죽의 제조방법을 연구하던 중, 종래 전통적인 죽 제조기술의 문제점을 보완하여 발효기법을 활용하여 죽의 맛과 농도를 조절함과 동시에 과일과 채소를 첨가하여 과일과 채소로 부터 유래하는 건강기능성이 우수한 발효 쌀죽의 제조방법을 발명하게 되었다. The inventors of the present invention, while studying the manufacturing method of porridge that can satisfy the consumer's interest in the well-being craze and health, to compensate for the problems of the traditional traditional porridge manufacturing technology to adjust the taste and concentration of porridge using fermentation techniques At the same time, fruit and vegetables were added to invent a method for producing fermented rice porridge with excellent health functionalities derived from fruits and vegetables.
따라서 본 발명의 목적은 발효기법을 활용하여 자연당으로 인해 인위적 당을 첨가하지 않고도 감미와 부드러운 죽의 맛을 즐길 수 있도록 하면서 동시에 과일과 채소로 부터 유래하는 우수한 건강기능성을 제공하는 죽의 제조방법을 제공하는 것이다.
Accordingly, an object of the present invention is to use a fermentation technique to enjoy the taste of sweet and soft porridge without adding artificial sugars due to natural sugars, while at the same time providing a good health functionality derived from fruits and vegetables To provide.
상기 목적을 달성하기 위하여 본 발명에서는 기존의 전통적인 죽 제조기술에 발효기법을 활용하고 아울러 비타민, 섬유소 등의 영양성분을 제공할 수 있도록 채소 또는 과일의 퓨레를 첨가하는 쌀죽의 제조방법을 제공한다.
In order to achieve the above object, the present invention provides a method for producing rice porridge using pure fermentation of vegetables or fruits so as to utilize fermentation techniques in existing traditional porridge manufacturing technology and to provide nutritional ingredients such as vitamins and fiber.
발명에 의한 쌀죽의 제조방법에 따르면 기존의 전통적인 죽 제조기술에 의할 때 죽의 맛을 보완하기 위하여 인위적으로 당을 첨가하는 것과 달리 쌀 원료에 발효기법을 접목함으로써 쌀 원료로부터 분해생성된 자연당으로 감미와 부드러운 맛을 제공할 수 있고, 또한 인위적 당을 첨가하지 아니함으로써 비만이나 당뇨 등과 같은 질병예방에 도움을 줄 수 있으며 아울러 채소 또는 과일의 퓨레를 첨가함으로써 비타민, 무기질, 섬유소 등이 풍부하여 건강기능성이 우수한 죽을 제공함으로써 소비자의 건강을 보호하고 유지시킬 수 있도록 하여 최근 소비자의 웰빙 소비 트랜드를 반영한 쌀죽의 제조방법을 제공할 수는 있는 효과가 있다.
According to the method of manufacturing rice porridge according to the invention, unlike the artificially added sugar to supplement the taste of rice porridge according to the conventional traditional rice making technique, natural sugars decomposed and produced from rice raw materials by incorporating fermentation techniques into rice raw materials It can provide sweetness and soft taste, and can also help prevent diseases such as obesity and diabetes by not adding artificial sugar, and it is rich in vitamins, minerals and fiber by adding puree of vegetables or fruits. By providing porridge with excellent health functionalities, it is possible to protect and maintain the health of consumers, thereby providing a method of manufacturing rice porridge reflecting the recent consumer well-being consumption trend.
도1은 과일과 채소를 첨가한 발효 쌀죽의 제조공정을 나타낸 것이다.
도2는 발효기법을 이용하여 제조된 과일과 채소 첨가 쌀죽을 나타낸 것이다.
도3은 과일 또는 채소를 첨가한 발효쌀죽의 free radical 소거능을 나타낸 그래프이다.
도4는 과일 또는 채소를 첨가한 발효쌀죽의 플라보노이드 함량을 나타낸 그래프이다.
도5는 과일 또는 채소를 첨가한 발효쌀죽의 폴리페놀 함량을 나타낸 그래프이다.1 shows a process for producing fermented rice porridge added with fruits and vegetables.
Figure 2 shows the fruit and vegetable added rice porridge prepared using the fermentation method.
Figure 3 is a graph showing the free radical scavenging ability of fermented rice porridge added with fruits or vegetables.
Figure 4 is a graph showing the flavonoid content of fermented rice porridge added with fruits or vegetables.
5 is a graph showing the polyphenol content of fermented rice porridge added with fruits or vegetables.
이하, 본 발명을 상세히 설명하면 하기와 같다.
Hereinafter, the present invention will be described in detail.
본 발명에서는 1)쌀누룩을 제조하는 단계; 2)쌀에 쌀 전체무게 대하여 1~1.5배의 물을 가하여 취반하고 0~80℃에서 식히는 단계; 3)상기 취반한 쌀밥에 쌀누룩을 첨가하여 발효하는 단계; 4)상기 발효한 쌀밥에 물을 첨가하여 쌀밥발효액을 제조하는 단계; 5)상기 쌀밥발효액을 살균한 후 블랜더나 믹서로 갈아주는 단계; 및 6)상기 블랜더나 믹서로 갈아진 쌀밥발효액에 곡물가루 또는 호화된 조분쇄 형태의 곡물과 과일 또는 채소의 퓨레를 혼합하여 호화하는 단계를 포함하는 과일 또는 채소를 첨가한 발효쌀죽의 제조방법을 제공한다.
In the present invention 1) preparing a rice malt; 2) adding 1 to 1.5 times the water to the rice to the rice, and cooked at 0 to 80 ℃; 3) adding fermented rice malt to the cooked rice; 4) preparing a rice fermentation liquid by adding water to the fermented rice; 5) sterilizing the rice fermentation broth and grinding with a blender or mixer; And 6) mixing fermented rice porridge with fruits or vegetables, comprising mixing and blending puree of grains or luxury coarse grains and puree of fruit or vegetables to the fermented rice flour blended with the blender or mixer. to provide.
본 발명에서 사용하는 쌀누룩은 시판하는 제품을 이용해도 가능하지만 직접 제조하는 경우에 쌀은 깨끗한 물로 맑은 물이 나올 때까지 씻은 후 물에 1시간~24시간, 바람직하게는 3~12시간 정도 침지하여 쌀이 충분히 물을 흡수하도록 하고 불린 쌀을 체에서 2~5시간 정도 물기를 제거한 후 분쇄기를 이용하여 분쇄한 후, 분쇄한 쌀가루는 체를 이용하여 곱게 쳐서 준비한다. 물에 침지하는 시간이 1시간 미만이면 쌀이 물을 충분히 흡수하기 어렵고 24시간을 초과하면 효과의 변화가 미미하다. 상기 분쇄된 원료에 원료 100중량부에 대하여 50~150중량부의 물을 넣고 그 후 전통 누룩으로부터 분리된 아스페르질러스속 균주를 혼합한 후 성형한다. 이 때 너무 두껍게 성형하면 발효기간이 길고 표면부위와 내부와 품질차이가 많으므로 얇고 적게 성형하는 것이 바람직하다. 일반적으로 쵸파기를 이용하여 손가락 굵기로 쵸핑 성형하여 이용하면 좋다. 그 후 배양 상자에 넣고 배양한 후 얻어진 누룩을 출국하여 온도 45~50℃에서 건조시킨 후 저장하여 완성한다. 본 발명에서의 누룩은 30~35℃에서 36~72시간 배양한 후 출국하여 온도 40~50℃에서 10~20시간 건조시킨 후 5~10일동안 저장한 것을 사용하면 효율이 좋지만, 성형하는 크기 등에 따라 발효조건은 달라질 수 있다. 또한 상기 아스페르질러스속 균주를 혼합함에 있어서 발효시 최상품의 누룩에서 가장 많이 자라고 향취와 외관상 적합하다고 판단되는 아스페르질러스 오리제(Aspergillus oryzae)를 선별하여 이용하면 유용하다. 아울러 그 첨가량은 상기 쌀누룩의 원료인 분쇄된 쌀가루 100중량부에 대하여 0.2중량부 정도면 적당하다. 상기 양보다 적으면 기대하는 효과를 발휘하기 어렵고 많으면 생산비용 등 경제성을 고려할 때 비효율이어서 바람직하지 못하다.
The rice malt used in the present invention may be commercially available, but in the case of direct manufacture, the rice is washed with clean water until clear water comes out and then immersed in water for 1 hour to 24 hours, preferably 3 to 12 hours. Make sure the rice absorbs enough water and remove the soaked rice from the sieve for 2 ~ 5 hours and then crush it using a grinder. If the time of immersion in water is less than 1 hour, the rice is difficult to absorb enough water, and if it exceeds 24 hours, the effect is not changed. 50 to 150 parts by weight of water is added to 100 parts by weight of the pulverized raw material, and then the Aspergillus strain isolated from the traditional yeast is mixed and molded. At this time, if the molding is too thick, the fermentation period is long, and the surface area and the interior and the quality difference is many, it is preferable to mold thin and less. In general, it is good to use a chopped shape by chopping the finger thickness. After that, incubate in a culture box, and leave the obtained Nuruk after drying at a temperature of 45 ~ 50 ℃ and stored to complete. Nuruk in the present invention is incubated for 36 to 72 hours at 30 ~ 35 ℃ departed to dry for 10 to 20 hours at a temperature of 40 ~ 50 ℃ and then stored for 5 to 10 days, the efficiency is good, but the molding size Depending on the fermentation conditions may vary. In addition, in the mixing of the Aspergillus strain, the most fermented in the best yeast during fermentation, it is judged to be suitable in terms of smell and appearance Aspergillus oryzae can be selected and used. In addition, the addition amount is suitably about 0.2 parts by weight based on 100 parts by weight of crushed rice flour which is the raw material of the rice malt. If the amount is less than the amount, it is difficult to achieve the expected effect, and if it is large, it is not preferable because it is inefficient in consideration of economics such as production cost.
상기 발효단계는 취반된 쌀밥에 쌀누룩을 첨가하여 실시하는 데 6~24시간, 바람직하게는 12~24시간동안 10~50℃, 바람직하게는 30~35℃에서 실시하면 좋다. 상기 온도와 시간을 벗어나면 유기물의 분해가 잘 되지 않거나 너무 과하게 일어나 쌀죽의 풍미가 떨어지게 된다.
The fermentation step is carried out by adding the rice malt to the cooked rice 6 to 24 hours, preferably 12 to 24 hours for 10 to 50 ℃, preferably 30 to 35 ℃. If the temperature and time are out of the organic matter is not well decomposed or too much to reduce the flavor of the rice porridge.
상기 발효된 쌀밥에 물을 첨가하는 단계에 있어서, 물은 상기 발효된 쌀밥 100중량부에 대하여 300~500중량부로 하고 5~6시간 침지한다. 침지시간은 특별히 제한되지 않지만 발효된 쌀밥이 물에 수화되어 효소활성이 효율적으로 작용하도록 하기 위해서는 5~6시간 침지하는 것이 바람직하다. 또한 온도가 너무 낮거나 높으면 효소활성이 적어지기 때문에 50~60℃를 유지하는 것이 바람직하다.
In the step of adding water to the fermented rice, water is 300 to 500 parts by weight based on 100 parts by weight of the fermented rice and soaked for 5 to 6 hours. The soaking time is not particularly limited, but in order for the fermented rice to be hydrated in water so that the enzyme activity works efficiently, it is preferable to soak for 5 to 6 hours. In addition, if the temperature is too low or high, it is preferable to maintain 50 to 60 ° C because the enzyme activity decreases.
아울러 발효된 쌀밥은 물에 수화되면서 물을 흡수하기 때문에 발효된 쌀밥 100중량부에 대하여 300~500중량부의 물을 사용할 수 있다. 발효된 쌀밥 100중량부에 대하여 300중량부미만으로 물을 첨가하면 죽의 농도가 너무 짙어지고 500중량부초과로 물을 첨가하면 죽의 농도가 너무 묽어져서 미감에 좋지 아니한 영향을 준다.
In addition, fermented rice absorbs water while hydrated in water, so 300 to 500 parts by weight of water may be used relative to 100 parts by weight of fermented rice. If water is added to less than 300 parts by weight with respect to 100 parts by weight of fermented rice, the concentration of porridge becomes too thick, and if the water is added to more than 500 parts by weight, the concentration of porridge becomes too thin, which adversely affects the taste.
상기 쌀밥 발효액을 살균하는 단계에서 살균은 65~80℃에서 10~20분간 수행한다. 65℃미만이면 기대하는 살균효과를 얻기 어렵고, 80℃초과 시에는 쌀밥 발효액에서 풀내가 나고 색이 누렇게 변색되어 풍미가 떨어진다.
Sterilization in the step of sterilizing the rice fermentation broth is performed for 10 to 20 minutes at 65 ~ 80 ℃. If it is less than 65 ℃, it is difficult to obtain the antiseptic effect expected, and if it exceeds 80 ℃, the fermentation broth of rice leaves the grass and the color becomes yellow and the flavor falls.
상기 살균된 쌀밥 발효액을 블랜더나 믹서로 갈아주는 단계에서 기호도에 따라 자유롭게 조절할 수 있으나 워링블랜더(waring-blender)로 3~5분간 블랜딩하면 적절한 입자로 갈리게 된다.
The sterilized rice fermentation broth can be freely adjusted according to the preference at the stage of grinding into a blender or mixer, but blended with a waring blender (waring-blender) for 3 to 5 minutes to grind into appropriate particles.
상기 한번 끓여 조분쇄한 곡물이나 곡물가루를 혼합하는 단계에 있어서 믹서기로 2-4분 정도로 조분쇄한 곡물 또는 곡물가루의 첨가량은 기호도에 따라 자유롭게 조절할 수 있으나 상기 블랜더나 믹서로 갈아진 쌀밥발효액 100중량부에 대하여 6~9중량부정도 일 때 바람직한 죽의 점도를 나타낸다. 이때 첨가되는 곡물의 종류는 쌀, 보리, 찹쌀, 콩 등을 이용할 수 있다.
In the step of mixing the finely pulverized grain or grain flour boiled once, the addition amount of the finely pulverized grain or grain flour for about 2-4 minutes can be freely adjusted according to the preference, but the fermented rice flour ground with the blender or
상기 과일 또는 채소의 퓨레를 첨가하는 단계에 있어서 첨가하는 과일 또는 채소를 끓는 물에 수초 내지 수분간 침지시켜 블랜칭한 후, 통상적인 파쇄기로 파쇄한 후 냉각한 것으로 이용한다. 블랜칭 단계를 통해 과일 또는 채소에 함유된 색소나 비타민을 보존할 수 있게된다. 과일 또는 채소로는 토마토, 딸기, 바나나, 블루베리, 복분자, 당근, 양파, 감자, 고구마 등 각종 과일과 채소를 이용할 수 있고, 1가지 또는 1가지 이상을 혼합하여 이용가능하다. 첨가되는 과일 또는 채소에 의해 비타민, 무기질, 섬유소 등의 영양성분이 증가되는 효과를 볼 수 있어 건강기능성 식품으로서도 유용하게 된다.
In the step of adding the fruit or vegetable puree, the added fruit or vegetable is immersed in boiling water for several seconds to several minutes, and then crushed by a conventional crusher, and then cooled. The blanching step allows the preservation of the pigments and vitamins contained in the fruit or vegetable. As fruits or vegetables, various fruits and vegetables, such as tomatoes, strawberries, bananas, blueberries, bokbunja, carrots, onions, potatoes, and sweet potatoes, may be used, and one or more kinds thereof may be mixed. The added fruit or vegetable can see the effect of increasing the nutrients such as vitamins, minerals, fiber, etc., so that it is useful as a health functional food.
마지막으로, 호화단계에 있어서 80~100℃에서 5~20분간 가열 후, 45~65℃ 2~5분간 가열한다. 바람직하게는 98~100℃에서 8~15분간 가열 후, 50~60℃에서 2~5분간 가열한다. 이와 같이 고온에서 가열하여 1차 호화시킨 후 중온으로 온도를 낮추어 2차 호화를 시켜야 죽이 타지 않고 풍미도 좋게 된다.
Finally, after heating for 5 to 20 minutes at 80 ~ 100 ℃ in the gelatinization step, it is heated to 45 ~ 65 ℃ 2 ~ 5 minutes. Preferably, after heating at 98-100 degreeC for 8-15 minutes, it heats at 50-60 degreeC for 2 to 5 minutes. Thus, after heating at high temperature and primary gelatinization, the temperature is lowered to medium temperature, and the second gelatinization is not burned and the flavor is good.
상기와 같이 발효공정을 접목하여 제조한 죽은 분해생성된 자연당으로 인해 인위적 당을 첨가하지 않고도 감미와 부드러운 맛을 제공하게 되고 또한 과일 또는 채소를 첨가함으로써 비타민, 무기질, 섬유소 등이 풍부한 건강식품으로서의 기능도 수행하게 된다.
Dead decomposed natural sugar produced by combining fermentation process as described above provides sweetness and soft taste without adding artificial sugar, and also adds fruits or vegetables as a health food rich in vitamins, minerals, fiber, etc. It will also function.
이하, 실시예 및 시험예를 통하여 본 발명을 더욱 상세히 설명하지만, 본 발명이 이들 예로만 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail by way of Examples and Test Examples, but the present invention is not limited thereto.
[실시예] 발효기법을 이용한 과일과 채소첨가 쌀죽의 제조방법
EXAMPLES Preparation of Fruit and Vegetable Addition Rice Porridge Using Fermentation Method
1. 쌀누룩제조1. Rice malt production
쌀은 깨끗한 물로 맑은 물이 나올 때까지 씻은 후 물에 3시간 침지하여 쌀이 충분히 물을 흡수하도록 불린 후 체에서 2시간동안 물기를 제거한 후 롤(roll) 분쇄기를 이용하여 분쇄하였다. 분쇄한 쌀가루는 30 mesh체를 이용하여 곱게 쳐서 준비하였다. 상기 분쇄된 원료에, 분쇄된 원료 100중량부에 대하여 100중량부의 물을 넣고 그 후 전통 누룩으로부터 분리된 아스페르질러스속 균주(Aspergillus orzae)를 혼합한 후 촙파기를 이용하여 손가락 굵기로 초핑 성형하였다. 그 후 배양 상자에 넣고 온도 35℃에서 44시간 배양하여 얻어진 누룩을 출국하여 온도 45℃에서 10시간 건조시킨 후 5일동안 저장하였다.
The rice was washed with clean water until clear water came out, soaked in water for 3 hours, so that the rice was sufficiently absorbed, and then dried for 2 hours in a sieve, and then pulverized using a roll grinder. The ground rice powder was prepared by finely crushing using a 30 mesh sieve. 100 parts by weight of water was added to the ground raw material, and then Aspergillus strain isolated from the traditional yeast. orzae ) was mixed and then chopped to a finger thickness using a dig. After that, the yeast obtained by incubating at a temperature of 35 ° C. for 44 hours in a culture box was dried, dried at a temperature of 45 ° C. for 10 hours, and stored for 5 days.
2. 쌀밥 취반2. Rice cooked
쌀 500g을 흐르는 물로 3회 씻은 후 물기를 제거하고 씻은 쌀 500g에 물600mL를 첨가하여 압력밥솥에서 20분간 취반하였다.
After washing 500g of rice three times with running water, the water was removed and 600ml of water was added to the washed rice 500g and cooked for 20 minutes in a pressure cooker.
3. 발효 및 쌀밥발효액 제조3. Fermentation and Rice Fermentation
상기 취반된 쌀밥을 약 60℃정도로 식힌 다음 쌀누룩을 쌀밥 100중량부에 대하여 2중량부 첨가하여 12시간동안 30℃에서 발효시킨 후 발효된 쌀밥 100중량부에 대하여 400중량부의 물을 첨가하여 5시간동안 55℃에서 침지시켜 쌀밥발효액을 제조하였다. 그 후 제조된 쌀밥발효액을 75℃에서 15분간 살균한 후 워링블랜더로 3분간 갈아주었다.
The cooked rice is cooled to about 60 ° C., and then 2 parts by weight of rice malt is added to 100 parts by weight of rice, followed by fermentation at 30 ° C. for 12 hours, and then 400 parts by weight of water is added to 100 parts by weight of fermented rice for 5 hours. While soaking at 55 ℃ to prepare a fermented rice. Thereafter, the prepared rice fermentation broth was sterilized at 75 ° C. for 15 minutes and then ground with a waring blender for 3 minutes.
4. 가열단계4. Heating step
상기의 살균 및 블랜딩된 쌀밥발효액에 쌀가루를 쌀밥발효액 100중량부에 대하여 6~9중량부 첨가하고 10분간 온도 98~100℃로 가열하면서 저어준 후 3분간 온도 50~60℃로 가열하면서 저어주었다.
6 to 9 parts by weight of rice flour was added to 100 parts by weight of the fermented rice, and the mixture was stirred while heating to a temperature of 98 to 100 ° C. for 10 minutes and then stirred at a temperature of 50 to 60 ° C. for 3 minutes. .
또한 상기 1,2,3공정과 동일한 방법으로 제조한 쌀밥발효액에 쌀가루와 토마토퓨레, 딸기퓨레, 바나나퓨레 등을 각각 첨가하여 동일한 방법으로 호화시킨 죽을 제조하였는바, 4가지 종류의 발효쌀죽이 완성되었다.
In addition, rice flour and tomato puree, strawberry puree, banana puree, etc. were added to the fermented rice fermentation solution prepared by the same method as 1,2,3, respectively to prepare porridge which was luxuriously prepared by the same method. It became.
상기 공정에 따라 제조된 발효기법을 활용한 채소 또는 과일 첨가 쌀죽은 기존의 전통적인 죽 제조기술에 의한 제품보다 감미와 부드러운 미감이 우수했다.Vegetable or fruit-added rice porridge using the fermentation method prepared according to the above process was superior in sweetness and soft aesthetics to the product by the conventional traditional porridge manufacturing technology.
기존 전통적인 방법에 의한 죽의 당도는 5브릭스 정도로 먹을 때 당을 첨가해야 하는 번거로움이 있으나 발효기법을 활용한 채소 또는 과일 첨가 쌀죽은 발효에 의해 분해생성된 자연당으로 인해 인위적 당을 첨가하지 않고도 16~23브릭스의 당도를 나타내었다. (표3) 본 발명에 따르면 발효된 쌀 원료로부터 얻어진 자연당을 보유하는 죽의 제조가 가능하기 때문에 전혀 인위적인 당을 첨가하지 않고도 풍미가 우수한 죽을 제공함으로써 비만 및 당뇨 등의 질병을 예방을 가능하게 함과 동시에 소비자 기호성도 충족시킬 수 있는 효과를 나타내게 된다.
The sugar content of porridge by the traditional method is about 5 brix, and it is cumbersome to add sugar when eaten. The sugar content of 16 to 23 brix was shown. According to the present invention, it is possible to prepare porridges containing natural sugars obtained from fermented rice raw materials, thereby providing excellent flavor porridge without adding artificial sugars, thereby preventing diseases such as obesity and diabetes. At the same time, it also has an effect that can satisfy consumer preferences.
[비교예] 기존의 전통적인 제조기술에 의한 쌀죽[Comparative Example] Rice Porridge by Traditional Manufacturing Technique
쌀을 흐르는 물에 3회 씻은 후 상온의 물에 24시간 동안 3~5분간 워링블랜더(waring-blander)로 갈아주었다. 그 후 상기 갈아진 쌀에 중량대비 6배의 물을 넣고 20분간 온도 98~100℃로 가열하면서 저어주었다.
The rice was washed three times in running water and then changed to a warming blender (waring-blander) for three to five minutes in room temperature water for 24 hours. Thereafter, water was added 6 times the weight to the ground rice and stirred while heating to a temperature of 98 ~ 100 ℃ for 20 minutes.
[시험예 1] 토마토 퓨레 함량별 관능적 특성 평가Test Example 1 Evaluation of Sensory Characteristics by Tomato Puree Content
상기 실시예에 따라 제조된 토마토 퓨레가 첨가된 발효쌀죽에 대한 관능적 기호특성은 표1과 같았다. 검사는 전문 관능검사 요원 10명을 대상으로 하여 죽에 대한 관능적 기호 특성에 대하여 7점 기호도 척도법을 사용하였다. 평가는 3회에 걸쳐 반복실시 했으며 그 값을 다음 표1에 나타내었다.
Sensory preference characteristics of the fermented rice porridge added with tomato puree prepared according to the embodiment were as shown in Table 1. The 7-point palpability scale was used for the sensory preference characteristics of porridge in 10 professional sensory test personnel. The evaluation was repeated three times and the values are shown in Table 1 below.
(1:매우 나쁨, 4:보통, 7:매우 좋음)
(1: very bad, 4: normal, 7: very good)
상기 표1에서 보는 바와 같이 토마토 퓨레를 30중량% 포함하는 시험구에서 가장 좋은 기호도를 나타내었다. 토마토퓨레를 첨가한 발효쌀죽은 모든 시험구에서 전통죽보다 우수한 기호도를 나타내었다.
As shown in Table 1, the best preference was shown in the test sphere containing tomato puree 30% by weight. Fermented rice porridge added with tomato puree showed better palatability than traditional porridge in all test strips.
[시험예 2] 딸기 퓨레 함량별 관능적 특성 평가Test Example 2 Evaluation of Sensory Characteristics by Strawberry Puree Content
상기 시험예 1과 동일한 방법으로 관능적 기호 특성을 평가하였다. 그 값은 다음 표3에 나타내었다.
Sensory preferences were evaluated in the same manner as in Test Example 1. The values are shown in Table 3 below.
(1:매우 나쁨, 4:보통, 7:매우 좋음)
(1: very bad, 4: normal, 7: very good)
상기 표2에서 보는 바와 같이 딸기 퓨레를 30중량%포함하는 시험구에서 가장 좋은 기호도를 나타내었고, 표1과 마찬가지로 딸기퓨레를 첨가한 발효쌀죽의 모든 시험구에서 전통죽보다 우수한 기호도를 나타내었다.
As shown in Table 2, the highest degree of acceptability was shown in the test plot containing 30% by weight of strawberry puree, and in Table 1, all the test bowls of fermented rice porridge added with strawberry puree showed better acceptability than traditional porridge.
[시험예 3] 과일 또는 채소를 첨가한 발효쌀죽의 이화학적 특성 조사Test Example 3 Investigation of Physicochemical Properties of Fermented Rice Porridge Added with Fruits or Vegetables
상기 표에서 대조군은 본 발명에 따른 발효쌀죽을 의미하고 토마토죽, 딸기죽, 바나나죽은 본 발명에 따른 발효쌀죽으로서 토마토퓨레, 딸기퓨레, 바나나퓨레를 각각 30중량%포함하고 있는 경우이다.
In the table, the control means a fermented rice porridge according to the present invention, tomato porridge, strawberry porridge, banana porridge is a case of containing 30% by weight of tomato puree, strawberry puree, banana puree as fermented rice porridge according to the present invention.
과일 또는 채소를 첨가한 발효쌀죽의 이화학적 특성 조사한 결과 토마토 퓨레(30중량%포함)를 시험구에서 가장 높은 당도를 보였다. 그러나 다른 시험구에서 발효기법을 접목함으로써 분해생성된 자연당으로 인해 인위적당을 첨가하지 않고도 16~23브릭스의 당도를 나타내었다. 따라서 감미와 부드러운 맛에 있어서 대체적으로 우수하다고 평가되었다. 발효공정을 이용하지 않은 죽의 당도가 약 5브릭스 정도라는 것을 고려할 때 발효공정을 접목한 것은 매우 의미있는 점이라고 할 수 있다. 또한 점도에 있어서는 점도계를 이용하여 60℃조건에서 측정하였는데 비교예(전통죽)는 발효죽에 비해 아주 낮은 특성을 보이고 있는 바, 죽의 점도로서는 발효공정을 접목할 때가 좋은 것으로 나타났다.
Physicochemical properties of fermented rice gruel added with fruits or vegetables showed the highest sugar content of tomato puree (including 30% by weight) in the test plot. However, by incorporating fermentation techniques in other test zones, the resulting natural sugars resulted in a sugar content of 16 to 23 brix without the addition of artificial sugars. Therefore, it was generally evaluated as excellent in sweetness and soft taste. Considering that the sugar content of porridge without the fermentation process is about 5 brix, it is very meaningful to combine the fermentation process. In addition, the viscosity was measured at 60 ° C. using a viscometer, but the comparative example (traditional bamboo) showed very low characteristics compared to fermented rice.
상기 표에서 대조군은 본 발명에 따른 발효쌀죽을 의미하고 토마토죽, 딸기죽, 바나나죽은 본 발명에 따른 발효쌀죽으로서 토마토퓨레, 딸기퓨레, 바나나퓨레가 각각 30중량%첨가된 경우이다. 백색도는 대조군이, 적색도는 딸기 퓨레 첨가한 군이, 황색도는 토마토 퓨레를 첨가한 군에서 가장 놓은 수치를 나타내었다.
In the table, the control means a fermented rice porridge according to the present invention and tomato porridge, strawberry porridge, banana porridge is a case where the tomato puree, strawberry puree, banana puree is added by 30% by weight, respectively. Whiteness was the control group, redness was the strawberry puree group, and yellowness was the highest value in the group where tomato puree was added.
[시험예 4] 과일 및 채소를 첨가한 발효 쌀죽의 영양생리적 특성조사Test Example 4 Nutritional and Physiological Characteristics of Fermented Rice Porridge Added with Fruits and Vegetables
1)DPPH에 의한 라디칼 소거 측정1) Determination of radical scavenging by DPPH
시료별 항산화 활성을 테스트하기 위해 DPPH법을 이용하여 radical 소거능을 측정 하였다. 여러 농도의 추출물 시료를 1 ml 메탄올에 희석시킨 용액과 에탄올로 1.5 X 10-4 M/ml 농도가 되게 한 1,1-diphenyl-2-picryl-hydrazyl (DPPH) 용액 4 ml 씩 교반기로 균일하게 혼합한 다음 실온에서 30분간 방치한 후 517 nm에서 흡광도를 측정하였다.
In order to test the antioxidant activity of each sample, radical scavenging ability was measured by DPPH method. Samples of different concentrations of extracts were diluted in 1 ml methanol and 4 ml of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) solution ethanol was added at a concentration of 1.5 X 10 -4 M / ml. After mixing, the mixture was left at room temperature for 30 minutes and absorbance was measured at 517 nm.
항산화활성 검정을 위한 DPPH free radical 소거능은 도.3과 같다. 딸기퓨레를 첨가한 발효쌀죽과 토마토퓨레를 첨가한 발효쌀죽에서 높은 radical 소거능을 보였고 모든 샘플에서 농도가 증가할수록 radical 소거능이 높게 나타났다. 과일 또는 채소 퓨레를 첨가한 군에서 비첨가군보다 우수한 radical 소거능을 나타내고 있는 바, 발효쌀죽에 과일 또는 채소를 첨가함으로써 건강기능성과 미감이 강화된 효과를 볼 수 있다. 즉 과일 또는 채소의 첨가로 맛, 향, 색 및 전반적 기호도 등의 관능적 특성이 우수해지고 또한 과일 또는 채소 등에 함유된 풍부한 폴리페놀 등에 의해 항산화효과도 갖게 되므로 본 발명에 따른 제조방법으로 기호성이 우수함과 동시에 항산화 효과를 나타내어 건강기능성이 우수한 죽 제품의 상품화가 가능할 것으로 판단된다.
DPPH free radical scavenging activity for the antioxidant activity assay is shown in Figure 3. Fermented rice porridge with strawberry puree and fermented rice porridge with tomato puree showed high radical scavenging activity. In the group added with fruit or vegetable puree, it shows superior radical scavenging ability than the non-added group. By adding fruit or vegetable to fermented rice porridge, the health functionality and aesthetics can be enhanced. That is, the addition of fruits or vegetables results in excellent sensory properties such as taste, aroma, color and overall taste, and also an antioxidant effect due to abundant polyphenols contained in fruits or vegetables. At the same time, it is expected to commercialize porridge products with excellent health function due to its antioxidant effect.
Claims (12)
(b) 쌀에 쌀 전체무게 대하여 1~1.5배의 물을 가하여 밥솥에서 취반하는 2단계;
(c) 상기 취반된 밥을 0~80℃에서 식히는 3단계;
(d) 상기 3단계의 식힌 쌀밥에 1단계의 쌀누룩을 첨가하고 발효하는 4단계;
(e) 상기 4단계의 발효된 쌀밥에 물을 첨가하여 혼합한 쌀밥발효액을 제조하는 5단계;
(f) 상기 5단계의 쌀밥발효액을 살균한 후 블랜더나 믹서로 갈아주는 6단계;
(g) 상기 6단계의 블랜더나 믹서로 갈아진 쌀밥발효액에 호화된 곡물 또는 곡물가루와 블랜칭하여 파쇄기로 파쇄한 후 냉각한 과일 또는 채소 퓨레를 혼합하여 호화하는 단계를 포함하는 것으로서 무가당으로 당도가 16~23브릭스이고 항산화효과를 나타내는 것을 특징으로 하는 과일 또는 채소 퓨레를 첨가한 발효 쌀죽의 제조방법.
(a) immersed rice in water for a certain time, dehydrated and crushed; 50-150 parts by weight of water is added to 100 parts by weight of the pulverized raw material, then steamed and cooled, and then separated from traditional yeast. 1 step of preparing a rice malt by mixing and molding the strains of the genus Gilles, leaving the rice malt obtained by culturing in a culture box, drying, and then storing it;
(b) step 2 of cooking rice in a rice cooker by adding water 1 to 1.5 times the total weight of rice to the rice;
(c) three steps of cooling the cooked rice at 0 ~ 80 ℃;
(d) adding four stages of fermented rice malt to the three-stage chilled rice and fermenting it;
(e) step 5 of preparing a fermented rice mixture by adding water to the fermented rice of step 4;
(f) six steps of sterilizing the rice fermentation solution of step 5 and then grinding the blender or mixer;
(g) comprising the step of blending and cooling the fruit or vegetable puree by blanching with shredded grain or grain powder in the fermented rice flour blended with the blender or mixer of step 6 and then crushed with sugar. A method for producing fermented rice porridge added with fruit or vegetable puree, characterized in that it is 16 to 23 brix and exhibits an antioxidant effect.
The method of claim 1, wherein the strain of genus Aspergillus added to the rice malt is Aspergillus orize (Aspergillus oryzae) .
The method according to claim 1, wherein the rice malt is incubated for 36 to 72 hours at a temperature of 30 to 35 ℃ departed and dried for 10 to 20 hours at a temperature of 40 to 50 ℃ and then stored for 5 to 10 days Method for producing fermented rice porridge with added vegetables.
The method of claim 1, wherein the fermented fermentation broth is characterized in that 300 to 500 parts by weight of water is added to 100 parts by weight of the fermented rice of the fourth step and immersed fermented rice for 5 to 6 hours at 55 ~ 60 ℃ Method for producing fermented rice porridge with added fruits or vegetables.
The method of claim 1, wherein the sterilization of the fermented rice fermentation broth is a fermented rice porridge with added fruits or vegetables, characterized in that performed for 10 to 20 minutes at 65 ~ 80 ℃.
The method of claim 1, wherein the step of grinding the sterilized rice fermentation broth is performed by using a waring blender (waring-blender) for 3 to 5 minutes.
The method of claim 1, wherein in the pulverized grain flour, the grain is rice, barley or glutinous rice.
The method of claim 1, wherein the pulverized grain flour or luxury grain is 6-9 parts by weight based on 100 parts by weight of the fermented rice.
According to claim 1, wherein the fruit or vegetable puree of 20 to 40% by weight based on the total weight of fermented rice porridge added with fruit or vegetable, the puree of fruit or vegetable is tomato, strawberry, banana and mixtures thereof Fermented rice porridge with added fruits or vegetables, characterized in that any one selected from the group consisting of.
The method of claim 1, wherein the gelatinization step is heated for 5 to 20 minutes at 80 ~ 100 ℃ and then heated for 2 to 5 minutes at 45 ~ 65 ℃ characterized in that the fermented rice porridge with the addition of fruits or vegetables.
The cooked rice is fermented with rice malt prepared by adding Aspergillus oryzae, and then hydrolyzed to prepare a fermented rice fermentation solution, sterilizing the fermented rice fermentation solution and grinding with a mixer or blender, and then grinding Blanched grain or grain flour with rice grain fermentation broth and then crushed and then cooled fruit or vegetable puree and added with fruit or vegetable, characterized in that it has 16 ~ 23 brix sugar and has an antioxidant effect. Fermented rice porridge.
The method of claim 11, wherein the fruit or vegetable puree is contained in 20 to 40% by weight based on the total weight of the fermented rice porridge added with the fruit or vegetable, the fruit or vegetable puree is tomato, strawberry, banana and mixtures thereof Fermented rice porridge with added fruits or vegetables, characterized in that any one selected from the group consisting of.
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| KR1020100135143A KR101229393B1 (en) | 2010-12-27 | 2010-12-27 | fermented rice gruel containing fruits or vegetables and the manufacturing method |
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| KR101229393B1 true KR101229393B1 (en) | 2013-02-05 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100336111B1 (en) | 2000-12-06 | 2002-05-09 | 강창환 | The manufacturing method for fermented type of baby food |
| KR20040098612A (en) * | 2004-10-25 | 2004-11-20 | 정화자 | Nutritional pap with fermented soybean powder and manufacturing method the same |
| KR100922252B1 (en) | 2008-09-23 | 2009-10-15 | 김도연 | Method of lactic-acid fermented substitute food |
| KR20090119128A (en) * | 2008-05-15 | 2009-11-19 | 천요한 | Fermented porridge food and its manufacturing method |
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- 2010-12-27 KR KR1020100135143A patent/KR101229393B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100336111B1 (en) | 2000-12-06 | 2002-05-09 | 강창환 | The manufacturing method for fermented type of baby food |
| KR20040098612A (en) * | 2004-10-25 | 2004-11-20 | 정화자 | Nutritional pap with fermented soybean powder and manufacturing method the same |
| KR20090119128A (en) * | 2008-05-15 | 2009-11-19 | 천요한 | Fermented porridge food and its manufacturing method |
| KR100922252B1 (en) | 2008-09-23 | 2009-10-15 | 김도연 | Method of lactic-acid fermented substitute food |
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| KR20120073391A (en) | 2012-07-05 |
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