KR101288418B1 - Rice jam and method thereof - Google Patents

Abstract

The present invention relates to a rice jam and a method for manufacturing the same, and after roasting brown rice and white rice for 15 to 20 minutes at about 180 to 200 ° C., the roasted brown rice 10 to 20 wt% and the roasted white rice 80 to 90 wt% After mixing 5 to 15 parts by weight of a mixture of roasted brown rice and white rice mixed with respect to 100 parts by weight of water, the mixed mixture was heated at 100 ℃ while stirring, the heated mixture was cooled to 70 ℃ or less Mixing with fructose and a weight ratio of 4: 6 and pulverizing in a mixer to prepare a mixed powder, heat the pectin, oligosaccharides and sugar in a mixing pot at 50 ℃ to mix evenly until the temperature rises to 70 ℃ After melting by heating, the mixed powder is mixed and heated to 75 ℃ and heated to stir evenly mixed to prepare a jam raw material, adding sorbitol, soy flour, citron juice and citric acid to the jam raw material and evenly On the other hand, the jam is prepared by sterilizing at 130 ° C., sterilizing the sterilized jam to 75 ° C. by filling the bottle, and preparing the jam. The amount of sugar added to the rice jam is low in calories and can be used in diet foods.

Rice Jam, Brown Rice, White Rice

Description

RICE JAM AND METHOD THEREOF

The present invention relates to a rice jam and a method for manufacturing the same, and after roasting brown rice and white rice for 15 to 20 minutes at about 180 to 200 ° C., the roasted brown rice 10 to 20 wt% and the roasted white rice 80 to 90 wt% After mixing 5 to 15 parts by weight of a mixture of roasted brown rice and white rice mixed with respect to 100 parts by weight of water, the mixed mixture was heated at 100 ℃ while stirring, the heated mixture was cooled to 70 ℃ or less Mixing with fructose and a weight ratio of 4: 6 and pulverizing in a mixer to prepare a mixed powder, heat the pectin, oligosaccharides and sugar in a mixing pot at 50 ℃ to mix evenly until the temperature rises to 70 ℃ After melting by heating, the mixed powder is mixed and heated to 75 ℃ and heated to stir evenly mixed to prepare a jam raw material, adding sorbitol, soy flour, citron juice and citric acid to the jam raw material and evenly Whereas it consists of preparing and sterilizing at 130 ℃ jam, comprising the steps of pasteurization and packaging by filling the bottle with the sterilized jam to 75 ℃ will be produced.

Since rice is a staple food of our people, in the past, rice was very limited in its quantity so that it could be treated as a precious grain. This has become possible, and the continued harvesting has resulted in the production of more than the consumption, which leads to the remaining rice, and the amount of government-owned management has increased.

As a result, policies to expand rice consumption are inevitable, and are seeking ways to utilize rice products through modernization and globalization.

Therefore, it is necessary to develop rice processed products to increase rice consumption by utilizing rice processed products as stocks.

Jam, on the other hand, is a viscous viscous boiled by adding a large amount of sugar to fruit and contains high concentrations of sugars. It is used to apply bread to foods that prevent the growth and growth of microorganisms.

However, because most jams use a lot of sugar, the sweetness is so strong that users who don't like sweetness eat small amounts but don't feel the inherent flavor of the jam, and users who are on a diet because of the high calories are forced to eat. There is a problem.

The present invention has been made to solve the above problems, by manufacturing rice jam using brown rice and white rice by processing the rice in a form other than rice to increase the convenience for modern people to consume and to manufacture rice processed products The purpose is to facilitate it.

The present invention relates to a rice jam and a method for manufacturing the same, and after washing brown rice and white rice, roasting at 180 to 200 ° C. for 15 to 20 minutes, respectively; After mixing 10-20% by weight of the roasted brown rice and 80-90% by weight of roasted white rice, add 5-15 parts by weight of a mixture of roasted brown rice and white rice mixed with respect to 100 parts by weight of water at 100 ° C. while stirring the mixed mixture. Heating; Cooling the heated mixture to 70 ° C. or less and then mixing it with fructose in a weight ratio of 4: 6 to grind it in a mixer to prepare a mixed powder; Heat the pectin, oligosaccharide and sugar in the mixing pot at 50 ° C to mix evenly until the temperature rises up to 70 ° C, melt the mixture, and heat the mixed powder to 75 ° C while stirring to mix evenly. Preparing a raw material; Adding sorbitol, soy flour, citron juice, and citric acid to the jam raw material, and then stirring the same to prepare a jam to sterilize at 130 ° C .; The pasteurized jam is pasteurized to 75 ° C. in a bottle and packed.
In addition, the content ratio of sorbitol, soy flour, citron juice and citric acid added to the jam raw material is 1 to 2 parts by weight of sorbitol, 1 to 2 parts by weight of soybean powder, 0.5 to 2 parts by weight of citron juice, and 100 parts by weight of jam raw material. Citric acid is characterized in that 0.1 to 0.3 parts by weight.

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The present invention has the effect that by providing a rice jam using nutritious brown rice and white rice can provide a high quality jam that can provide sufficient nutrition to modern people who lack nutrition.

In addition, it is effective in promoting rice consumption by preparing rice jam by using rice and white rice to manufacture rice jam.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to the rice jam and the production method according to the present invention.

Figure 1 shows a schematic manufacturing process diagram for a method of manufacturing a rice jam prepared according to the present invention.

As shown in Figure 1, the rice jam after washing brown rice and white rice roasted for about 15 to 20 minutes at about 180 ~ 200 ℃, mixing the roasted brown rice 10 ~ 20% by weight and roasted white rice 80 ~ 90% by weight 5 to 15 parts by weight of a mixture of roasted brown rice and white rice mixed with 100 parts by weight of water, followed by heating the mixed mixture at 100 ° C. while stirring, and cooling the heated mixture to 70 ° C. or lower, followed by crystallization And mixing the mixture at a ratio of 4: 6 in a weight ratio to prepare a powder by mixing in a mixer. The mixture is heated to 50 ° C. by mixing pectin, oligosaccharides, and sugar at 50 ° C. and heated until the temperature reaches 70 ° C. After melting, the mixed powder is mixed and heated to 75 ℃ to stir while heating to stir evenly to prepare a jam raw material, sorbitol, soy flour, citron juice and citric acid are added to the jam raw material and stirred evenly To prepare and sterilize at 130 ℃, pasteurized jam sterilized to 75 ℃ to be prepared by consisting of the step of packing the bottle.

First wash the brown rice and white rice to completely drain the water, then wash and fry at about 180 ~ 200 ℃ for 15 to 20 minutes.

Brown rice and white rice are divided according to the number of rice harvested. When rice is harvested, brown rice comes out first, and rice is generally eaten by making rice again.

Brown rice is a rice stripped rice husk harvested from the outermost layer to the rice bran layer, pears, pear milk, which is called white rice can be obtained through several milling processes through the rice milling process. have.

Brown rice has more rice bran and pear than white rice, and the chemical composition is 15.5% water, 7.4% protein, 3.0% lipid, 71.8% sugar, 1.0% fiber, 1.3% ash, and vitamin B1. 0.54mg of 100g of sugar (starch) is the majority, and not much protein or fat. In addition, the shelf life is good compared to the white rice, there is less harm to the insects and microorganisms, there is no loss of nutrients due to the milling, it is rich in fat, protein, vitamin B1 B2 than white rice. In addition, there is no decrease in amount due to processing, and it is recently used in many healthy foods.

As described above, the brown rice is filled with nutrients insufficient in white rice to provide nutritionally rich rice jam.

In washing the brown rice and white rice, it is preferable to wash only two or three times so that only foreign substances such as dust adhered to the surface of brown rice and white rice can be sufficiently removed so that nutrient-rich rice eyes are not removed.

The washed brown rice and white rice in the rake to drain the water enough to stir in the stir fry to create a yellowish color and sweet flavor to enhance the appetite.

The quality of rice jam produced by squeezing on the bottom of the stir-fryer due to the bite on the surface of brown rice and white rice in the process of roasting in the stir-fry without removing enough water from the surface of the washed brown rice and white rice. It is desirable to drain the water well because it does not appear yellowish color and sweet fragrance.

The roasted brown rice and roasted white rice are mixed and then added to water and the mixed mixture is heated at 100 ° C. while stirring.

The mixture is mixed with 10 to 20% by weight of roasted brown rice and 80 to 90% by weight of white rice, and then added by mixing 5 to 15 parts by weight of a mixture of roasted brown rice and white rice with respect to 100 parts by weight of water.

This may be excellent in terms of nutrition when the amount of brown rice and the amount of white rice are mixed in the same amount or more, but there is a problem that the food and beverage can be lowered to a layer such as rice bran, which is the outer layer of brown rice, and if it is less than It is desirable to comply with the blending amount since rice jams with poor taste can be prepared.

By adding the roasted brown rice and white rice to water, it is preferable to observe the mixing amount in order to add moisture to the rice jam lacking moisture and at the same time to soften the taste of the prepared rice jam.

The mixture may be mixed evenly and heated for 30 minutes to 1 minute in a heater at 100 ° C. while stirring without pressing on the bottom.

The heated mixture is cooled to 70 ° C. or lower, and then the mixing ratio of the mixture and the fructose sugar is mixed at a ratio of 4: 6, and ground in a mixer to prepare a mixed powder.

Fructose is one of the important hexose sugars, commonly called fructose, which is either in the form of glass in the fruit with glucose or in the form of sucrose in combination with glucose. Fructose has the strongest sweetness among sugars, but when it is heated, its sweetness is reduced to one third.It is used as a detoxification, cardiovascular and diuretic in addition to sweeteners for diabetics who do not use glucose, nutritional supplements for the weak and children.

As described above, sweetness is the strongest but the sweetness is reduced by heating, thereby reducing the amount of sugar added after the sugar can be produced not much sweet rice jam.

Heat the pectin, oligosaccharide and sugar in the mixing pot at 50 ° C to mix evenly until the temperature rises up to 70 ° C, melt the mixture, and heat the mixed powder to 75 ° C while stirring to mix evenly. Manufacture raw materials.

When the temperature of melting the pectin, oligosaccharides and sugar is higher than that, sugar, etc. may melt well, so be careful not to rise above 70 ℃ because it can be burned.

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By mixing the pectin and oligosaccharides, sugar and mixed powder and heating at 75 ℃ to prepare a raw material of the jam to give the basic sugar of the jam, it is possible to secure the shelf life of the prepared jam.

To make jam, pectin, acid, and sugar must be prepared with three substances. Although brown rice and white rice are sticky, they can't produce good quality rice jam because they lack pectin and acid, which are the main ingredients for making jam.

Therefore, by adding pectin and acid separately, pectin that is lacking in brown rice and white rice is added, and afterwards, citron juice and citric acid having acidic ingredients can be added to prepare high quality rice jam.

In addition, sugar is sweeter than sugar and the nutritional value is higher by adding oligosaccharides that contain more nutrients than sugar, but the low calorie can improve the shine and nutritional value of the prepared rice jam.

After adding sorbitol, soy flour, citron juice and citric acid to the jam raw materials, the mixture is stirred to be mixed evenly and sterilized at 130 ° C.

The content ratio of sorbitol, soy flour, citron juice and citric acid in the jam raw material is 1 to 2 parts by weight of sorbitol, 1 to 2 parts by weight of soybean powder, 0.5 to 2 parts by weight of citron juice and 0.1 to 0.3 parts by weight of citric acid based on 100 parts by weight of jam raw material. It is preferable to add.

Sorbitol is a type of sugar alcohol that has a sweetness similar to sugar, which can reduce the total calories of rice jam by reducing the amount of sugar used. If the amount is more than that, the sweetness is too strong. It can be received, if it is added less than that can increase the amount of sugar produced by increasing the amount of sugar it is preferable to comply with the above mixing amount.

Soy flour is designed to improve the delicious taste and aroma of rice jams produced. When mixed above or below, it is important to observe the above amount because the delicious taste of soy flour may impair the inherent taste of rice jam. desirable.

Citron juice and citric acid are added for the acidic ingredient, which is essential for making jam, and you can produce rice jam with a mild citrus flavor while saving with the subtle scent and peculiar bitter taste of citron juice. In this case, due to the aroma of citron juice and the sour taste of citric acid, it may impair the unique aroma and taste of rice jam, and if it is mixed below, it is desirable to observe the above amount because it is impossible to produce a good jam. .

By adding citric acid, citron juice, soy flour, and sorbitol to the jam raw materials, the pH becomes 3.2 to 6.7, and the sugar content is 58 to 62% (brix), making the best taste of rice jam. Does not produce good quality rice jam.

The sterilized jam is pasteurized to 75 ° C. and packed into bottles.

By lowering the first sterilized rice jam to 75 ℃ at a high temperature of 130 ℃ can reduce the destruction of nutrients of the mixture and keep the taste and aroma fresh.

The rice jam sterilized at 75 ° C. is packed in a predetermined amount in a container such as a glass bottle.

Hereinafter, a specific manufacturing process according to the present invention will be described in detail with respect to rice jam and its manufacturing method.

Example.

First, wash brown rice and white rice in water, remove water from the rice tray, and fry in a 180 ° C stir-fryer for 15 minutes to give a yellowish color and a sweet smell.

After mixing the roasted brown rice and white rice in a ratio of 1.5: 8.5, the mixture of 10 parts by weight of the mixture of roasted brown rice and white rice with respect to 100 parts by weight of water is heated with stirring to prevent burning the brown rice and white rice at 100 ℃.

The heated mixture is cooled to 70 ° C. or less, and then mixed with fructose in a weight ratio of 4: 6, and ground in a mixer to prepare a mixed powder.

Heat the pectin, oligosaccharide and sugar in the mixing pot at 50 ° C to mix evenly until the temperature rises up to 70 ° C, melt the mixture, and heat the mixed powder to 75 ° C while stirring to mix evenly. Manufacture raw materials.

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1 part by weight of sorbitol, 1 part by weight of soy flour, 1 part by weight of citron juice, and 0.1 part by weight of citric acid are added to 100 parts by weight of the jam raw material, followed by stirring to stir evenly to prepare a jam and sterilization at 130 ° C.

The sterilized jam at high temperature is pasteurized to 75 ° C. to fill the bottle to prepare rice jam.

As described above, the prepared rice jam with less sweetness and sweetness can be applied to bread or rice cake according to personal preference.

The present invention is not limited only to the above-described embodiments, and various modifications and changes may be made without departing from the technical spirit of the present invention.

1 is a schematic manufacturing process diagram for a method of manufacturing rice jam prepared according to the present invention

Claims (5)

Washing brown rice and white rice and then roasting at 180 to 200 ° C. for 15 to 20 minutes, respectively; After mixing 10-20% by weight of the roasted brown rice and 80-90% by weight of roasted white rice, add 5-15 parts by weight of a mixture of roasted brown rice and white rice mixed with respect to 100 parts by weight of water at 100 ° C. while stirring the mixed mixture. Heating; Cooling the heated mixture to 70 ° C. or less and then mixing it with fructose in a weight ratio of 4: 6 to grind it in a mixer to prepare a mixed powder; Pectin, oligosaccharide and sugar are mixed in a mixing pot, heated at 50 ° C. to be mixed evenly, heated and dissolved until the temperature rises to 70 ° C., and the mixed powder is mixed and heated to 75 ° C. and stirred to mix evenly. Preparing a jam raw material; Adding sorbitol, soy flour, citron juice, and citric acid to the jam raw material, and then stirring the same to prepare a jam to sterilize at 130 ° C .; Sterilizing the sterilized jam to 75 ° C. and filling the bottle with packaging; Method of producing a rice jam, characterized in that consisting of. delete delete According to claim 1, wherein the content ratio of sorbitol, soy flour, citron juice and citric acid added to the jam raw material is 1 to 2 parts by weight of sorbitol, 1 to 2 parts by weight of soybean powder, 0.5 to 20 parts by weight of jam raw material 2 parts by weight and citric acid 0.1 ~ 0.3 parts by weight of the production method of rice jam. Rice jam, characterized in that produced by the method of producing any one of the rice jam of claim 1.

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