KR101379116B1 - Preparation method of rice starch syrup comprising lycopene - Google Patents

Abstract

The present invention is the step of saccharifying by adding malt solution to the rice flour or luxury rice flour; And
Filtering the saccharified solution, and adding and heating the tomato extract solution.
Provided is a method for preparing lycopene rice syrup.

Description

Preparation method of lycopene rice syrup {PREPARATION METHOD OF RICE STARCH SYRUP COMPRISING LYCOPENE}

The present invention relates to a method for producing rice syrup using tomatoes, and more particularly, having a high value added by efficiently processing tomatoes discarded without being sold and used which are classified as non-commercial products having no shape or size. The present invention relates to a method for producing lycopene rice syrup, which can be developed as a product, greatly contributing to the income improvement of farmers, and further improving rice utilization.

Tomatoes are 90% water and contain a lot of carotene and vitamin C. They are high in vitamins, high in flavonoids and rich in minerals.

Tomatoes have various vitamins, such as fat metabolism, physiological activities such as inhibiting arteriosclerosis, strengthening capillaries, and hematopoietic function, and burning effects of citric acid, nitric acid, tartaric acid, and succinic acid in the body. It is reported that it controls overeating by controlling the amount of water in the body, promotes digestion, helps the stomach, pancreas, liver, and appetite enhancer, and promotes skin beauty and brain cell function.

In addition, lycopene, a red pigment of tomato, has been intensively researched on tomatoes and lycopene because its physiological activity is highly evaluated clinically.

Lycopene is a kind of carotenoid pigment, especially in tomato, watermelon, etc., and its strong antioxidant activity is known, and it has been proven to be effective in preventing adult diseases such as stroke, heart disease and diabetes, including various cancers.

Despite these advantages of tomatoes, about 20% of tomatoes produced in Cheorwon are classified as non-commercial products that have no shape or size and are not sold.

Therefore, if the unprocessed tomato is processed efficiently and developed into a high value-added product, it is expected to be of great help to the income of growers. Furthermore, it is possible to improve the utilization of rice produced in Cheorwon and other local processed products. Development is required.

The present invention has been made to solve the problems of the prior art as described above, the object of which is to classify as a non-commercial product with no shape or size of non-commercial and to efficiently process the tomatoes discarded without being sold and used The present invention provides a manufacturing method of lycopene rice syrup that can be developed as a high value-added product to greatly improve the income of growers and further enhance the utilization of rice.

The technical problem of the present invention as described above is achieved by the following means.

(1) step of saccharifying by adding malt liquid to gourd rice or luxury rice flour; And

Filtering the saccharified solution, and adding and heating the tomato extract solution.

Method for preparing lycopene rice syrup.

(2) The filtration of the saccharification liquid according to the above 1

Solidifying the glycosylated protein by heating the saccharified solution in a 200-250 mesh sieve and then heating it;

After cooling the saccharified solution, the method for producing lycopene rice syrup, characterized in that it comprises the step of natural filtration on two layers of cotton cloth.

(3) The method of claim 1, wherein the tomato extract

Sorting and washing tomatoes and then crushing them with a blender;

Filtering the crushed tomato juice to 80 ~ 90 mesh sieve to obtain a tomato extract; And

A method for producing lycopene rice syrup, characterized in that obtained by heating and sterilizing the tomato extract.

(4) The malt oil according to the above 1,

Add 3 ~ 5 L distilled water per 1kg of malt powder, rub it 3 ~ 4 times at intervals of 10 ~ 15 minutes, and then immerse the malt solution filtered through 80 mesh ~ 90 mesh sieve at 30 ~ 40% by weight ratio A method for producing lycopene rice syrup, characterized in that it is added.

(5) The method according to claim 1,

Method for producing lycopene rice syrup, characterized in that the saccharification process is carried out at 50 ~ 70 ℃.

(6) The method according to claim 1,

Tomato extract is a method for producing lycopene rice syrup, characterized in that the addition of 6 to 9% by weight.

(7) The saccharification liquid according to 1, wherein

A method for producing lycopene rice syrup, characterized in that the rice flour is obtained by saccharifying by adding malt solution at 50 to 70 ° C. after 1 to 3 hours of gelatinization at 70 to 80 ° C.

As described above, according to the present invention, tomatoes that are classified as non-commodities without shape or size and are not sold and used are efficiently processed and developed into products having high value by contributing to the improvement of income of growers. In addition, there is an effect of providing a method for producing lycopene rice syrup that can further enhance the utilization of rice.

1 is a sensory characteristics of lycopene rice syrup according to the concentration of tomato juice.
Figure 2 is a sensory characteristics of lycopene rice syrup according to the sterilized tomato juice concentration.
Figure 3 is a production process of lycopene rice syrup according to the present invention.

The present invention is the step of saccharifying by adding malt solution to the rice flour or luxury rice flour; And it provides a method for producing lycopene rice syrup comprising the step of filtering the saccharified solution, adding and heating the tomato extract.

Hereinafter, the content of the present invention will be described in detail.

Malt liquor used in the preparation of saccharified solution according to the present invention is preferably 3 to 4 times per 10 kg to 15 minutes by adding 3 to 5 L, preferably 4 L of distilled water per kg of malt powder. Use the malt solution that has been soaked and submerged and filtered into 80-90 mesh sieve.

Malt liquor is preferably added in an amount of 30 to 40% by weight per 1 kg of soybean rice. The addition of 30 to 40% of malt oil is particularly suitable for the preparation of saccharified liquid because of its high sugar content and little change. In addition, it is preferable that the saccharification time can be shortened when using rice powder which has been gelatinized at 70 to 80 ° C. for 1 to 3 hours.

The saccharification process is preferably carried out by adding the malt solution prepared as described above at 50 ~ 70 ℃. Within the above saccharification temperature range, maltose degrading enzyme activity is active, so that the glycosylation time increases, the sugar content increases and there is no corruption. However, when the saccharification process is performed at less than 50 ° C., there is a risk of discoloration and decay with a strong smell during saccharification, and when it exceeds 70 ° C., there is a concern that saccharification proceeds at a very slow rate and decays. In the above temperature range, the saccharification time is enough as about 3 to 4 hours.

The saccharified solution obtained through the above process is first filtered through a 200-250 mesh sieve, preferably 200 mesh sieve, and then heated to coagulate the protein in the saccharified liquor, and after cooling the saccharified liquor, it is naturally filtered through two layers of cotton cloth. desirable.

Tomato extract is selected and washed with tomatoes and then crushed by a blender, the crushed tomato juice is filtered through 80 ~ 90 mesh sieve to obtain a tomato extract, it is preferable to prepare the tomato extract by heating and sterilizing.

Tomato extract obtained as described above is preferably added to 6 to 9% by weight, preferably 7% by weight. If the amount of added tomato extract is less than 5% by weight, the flavor and color of the tomato are weak and the taste and taste are low. If the amount exceeds 9% by weight, the tomato flavor and color are high. Appears low.

Lycopene rice syrup obtained through the above process is classified into non-commodity family with no shape or size, and is processed into tomatoes that are discarded without sale and use. Can contribute and further promote rice availability.

Hereinafter, the content of the present invention will be described in detail by step.

Preparation of Tomato Juice

(1) Tomato raw material processing test and physicochemical properties

After crushing the tomato sample in three stages in a homogenizer for 3 minutes, the samples were filtered for each mesh. The physicochemical properties of each treatment are shown in Table 1.

Physicochemical Properties According to Tomato Juice Preparation Method Kinds yield
(%) Moisture content
(%) Sugar content
(° Bx) Acidity
(%) pH Filtration (mesh) 30 82.00 94.91 5.40 0.67 4.15 80 77.21 95.87 5.40 0.67 4.15 100 69.13 96.14 5.40 0.65 4.21 Juicer filtration 65.67 97.45 5.60 0.65 4.31 Cotton cloth filtration 67.41 97.25 4.70 0.58 4.14 Cotton filtration after heating ^{1 )} 88.48 97.58 4.40 0.58 4.10

¹⁾ Grind the tomato sample in three stages in a homogenizer, and heat it at 95 ℃ for 1 minute to remove bubbles, filter it with cotton cloth, and heat it again at 95 ℃ for 3 minutes, and then process the bottle.

The treatment of 30 mesh sieve showed the highest yield (82%), but too much tomato peel remained. The treatment of the filtering sieve of 80 mesh and 100 mesh sieve had clear juice and good texture. Among them, the treatment group filtered through the 80 mesh sieve was relatively high yield of 77.8%. Cotton filtration and juicer filtration treatment yielded a low yield of 65-67% and separated the liquid layer of tomato. After heating, the cotton filtration treatment yielded a high yield of 88%, but precipitated and the filtrate containing red lycopene was not filtered through the cotton cloth.

(2) Storage test of juice

After crushing the tomato sample in three stages in a homogenizer for 3 minutes, it was filtered through an 80 mesh sieve and heated for 3 minutes at 95 ° C to remove bubbles. After removing the foam, and filtered through cotton cloth, and heated again at 95 ℃ for 3 minutes, the bottling treatment was set to B, and the physicochemical characteristics of each treatment were determined in Table 2, and the number of microorganisms according to the storage period of 37 ℃ was investigated. Indicated.

Physicochemical Properties of Tomato Juice Treatment Processing method Sugar (° Bx) pH (%) Acidity Viscosity (cp) Chromaticity L a b A 6.00 ± 0.58 4.38 ± 0.12 0.34 ± 0.47 247 ± 4.56 13.81 ±
0.87 39.22 ±
0.14 21.34 ±
0.74 B 5.80 ± 0.42 4.32 ± 0.07 0.28 ± 0.09 12 ± 1.20 81.41 ±
0.24 2.63 ±
0.11 16.55 ±
0.32

Number of Microorganisms by Storage Period in Tomato Juice Treatment Storage period (days) 0 One 2 7 15 A Total bacteria ND ^{2 )} ND ND ND ND Escherichia coli ND ND ND ND ND Coliform group ND ND ND ND ND B Total bacteria ND ND ND ND ND Escherichia coli ND ND ND ND ND Coliform group ND ND ND ND ND

²⁾ ND: not detected

The treatment A showed a higher sugar content of 6.00 ㅁ 0.58, pH 4.38 ± 0.12, and acidity 0.34 ± 0.47 than the treatment B. Especially, the viscosity of the treatment A was 274 cp, which was about 20 times higher than that of the treatment B. As the chromaticity was closer to 100, the L value representing whiteness was 13.81 and 81.41, the a value representing redness was 39.22 and 2.63, and the b value representing yellowness was 21.34 and 16.55, respectively. Each treatment did not grow microorganisms. Considering the content of lycopene and the color of the lycopene rice syrup, it was judged that the use of the treatment group A, which had been filtered and sterilized by an 80 mesh sieve, was suitable.

(3) Physicochemical Properties of Sterilized Tomato Juice after 80 Mesh Filtration

The physicochemical characteristics of tomato juice and sterilized tomato juice after 80 mesh filtration are shown in Table 4.

Physicochemical Characteristics According to Sterilization of Tomato Juice Processing method Sugar (° Bx) pH (%) Acidity Viscosity (cp) Chromaticity L a b Sterilization 5.40 ± 0.47 4.17 ± 0.04 0.35 ± 0.54 140 ± 5.12 25.93 ±
3.42 42.86 ±
1.24 37.10 ±
1.96 Sterilization 6.00 ± 0.58 4.38 ± 0.12 0.34 ± 0.47 247 ± 4.56 13.81 ±
0.87 39.22 ±
0.14 21.34 ±
0.74

Compared with before and after sterilization, the sugar content increased from 5.4 before sterilization to 6.0 after sterilization, which is thought to be the result of more soluble components eluted by heat treatment and the pH increased from 4.17 before sterilization to 4.38 after sterilization It is estimated that this may be due to the decrease of organic acids, and the acidity also decreased slightly from 0.35 before sterilization to 0.34 after sterilization. The viscosity was increased from 140cp before sterilization to 247cp after sterilization, which is also thought to increase the viscosity by heat-dissolving a large amount of heat-soluble components such as pectin by heat treatment. The chromaticity was found to all decrease by heat treatment after sterilization.

Treatment condition of malt

(1) saccharification test according to oil content

After washing the non-glutinous rice three times with tap water and soaking in distilled water at 20 ° C. for 2 hours, 3 L of water and malt solution were added per 1 kg of soybean rice steamed by soaking the soaked rice. The malt liquor was added to 4 kg of malt powder purchased 1 hour prior to the addition of 4 liters of distilled water, soaked three times at 10 minute intervals, and then submerged. After the addition of 20%, 30%, 40%, 50%, 60%, 70%, the results of measuring the sugar content for each saccharification time was shown in Table 5.

Malt addition amount saccharification timely sugar (° Bx) Malt solution content (%) Glycation Time (hr) 0 One 2 3 4 5 6 10 2.2 3.0 6.0 7.0 7.5 7.5 7.5 20 2.1 4.8 7.6 8.4 8.4 8.4 8.4 30 2.0 4.8 8.8 10.6 10.6 10.8 10.8 40 1.9 4.8 9.0 10.8 11.1 11.5 11.5 50 0.9 3.8 5.5 6.8 8.1 8.6 8.6 60 0.5 1.8 2.0 3.8 4.6 6.1 7.1 70 0.2 0.5 1.0 2.3 3.1 4.1 4.1

Treated with 10%, 20%, and 30% added malt solution, the sugar content increased to 7.5, 8.4, and 11.1 ° Bx after 3 and 4 hours of saccharification, respectively. It was found that 50, 60, 70% of the treatments were diluted because the water content of saccharified solution itself increased as malt solution increased, resulting in low sugar content and less change. Therefore, 30, 40% malt treatments had a high sugar content of 10.8 and 11.5 ° Bx, and 40% malt added was the most suitable.

(2) Malt (tall malt, crushed malt) treatment test

Commercial malt and crushed malt were added to 1 kg of malt powder purchased 1 hour before the addition of 4 liters of distilled water. The malt oil was fast in filtration and the color of malt was light.

It was confirmed that the change in the sugar content according to the saccharification time of each treatment was higher than the malt malt. Based on the test results, the barrel malt was found to have a high filtration rate, but the enzyme content of the malt filtrate was low, and the milled malt was not the filtration rate but the enzyme content of the filtrate was high.

Treatment condition of saccharification process

(1) starch production test

Based on preliminary experiments referring to traditional Sikhye manufacturing method and syrup preparation method, the initial sugar content of saccharification treatment was 12.1 ° Brix at the ratio of rice and malt 1: 1 at 86 ° Brix after 30 minutes heating concentration. The sugar content of cooked starch syrup was shown in Table 6.

Changes in sugar content during heating of starch syrup Heating time (min) 0 10 15 20 25 30 Sugar (° Brix) 12.1 20.7 25.2 36.4 56.4 86

(2) Investigation of application characteristics by increasing treatment conditions

Table 7 shows the sugar content of the soybean rice by steaming conditions. The saccharification temperature was tested at 55 ° C.

Saccharification of Sugared Rice by Increased Processing Conditions Sugar (° Bx) Saccharification time 0 One 2 4 6 8 12 Capital increase time
(min)


10 0.4 1.1 1.1 1.1 1.1 1.1 1.1 20 0.5 3.6 4.6 5.8 5.8 5.8 5.8 30 1.9 4.8 9.0 10.8 11.1 11.5 11.5 40 1.9 3.4 8.6 9.2 10.8 10.8 10.8

When the sugar content of the soybean meal was measured by the steaming conditions, the sugar content of the 30-minute increase in sugar content increased significantly. The sugar content of the 10-minute and 20-minute increase did not increase significantly after 1 hour. Did. The 40-minute increase in the sugar content of saccharification time was higher, but the sugar content was lower than the 30-minute treatment. This is because the increase in steam treatment time reduces the gloss of rice grains and increases the evaporation of water, which increases the time for the saccharified solution to penetrate rice grains.

(3) saccharification treatment temperature determination test

Table 8 shows the change in the sugar content of the saccharification solution according to the saccharification temperature.

Hourly sugar test of saccharified solution according to saccharification temperature Sugar (° Bx) Saccharification temperature 40 ℃ 45 ° C 50 ℃ 55 ° C 60 ° C 65 ℃ 70 ℃ Saccharification time
(hr)





0 1.9 1.9 1.9 1.9 1.9 1.9 1.9 One 3.5 3.7 4.2 4.8 4.7 4.5 3.4 2 3.7 3.9 4.3 9.0 8.6 8.4 3.4 3 3.7 4.1 4.3 10.8 10.7 10.2 3.4 4 3.7 4.2 4.6 11.1 10.7 10.2 3.4 8 MR ³⁾ MR MR 11.5 11.1 10.2 3.6 12 MR MR MR 11.5 11.5 11.1 MR

³⁾ MR: material are rot

When the sugar content of each time according to the saccharification treatment temperature was measured, the treatment was less than 50 ℃ discoloration with a strong smell when saccharification was confirmed that the decay. In the treatment of 55 ℃, 60 ℃, 65 ℃, maltose degrading enzyme activity was active, and the sugar content increased with longer saccharification time, and the sugar content was completed to about 11 ° Bx at 3 and 4 hours after saccharification. Appeared to be. At 70 ° C, the saccharification progressed at a very slow rate and decayed, which is believed to be due to deactivation of the enzyme due to high temperature.

(4) Rice pretreatment test to reduce saccharification time

In order to reduce the required saccharification time of starch syrup preparation, the sugar content was measured in the treatment process of pulverized gourd rice and shown in Table 9. In Table 9 below, the treatment group obtained by sacrificing 1 min ground soybean rice was the fastest saccharification rate up to 2 hours, but there was no significant difference between the treatment groups.

Sugar Contents Treated by Saccharification by Rice Pretreatment   Sugar content by treatment according to pretreatment (° Bx) Glycation Time (hr) 0 One 2 3 4 5 6 7 8 Control 1.9 4.8 9.0 10.8 11.1 11.1 11.1 11.1 11.5 1 min grinding 3.5 5.8 9.9 10.6 10.6 10.6 10.6 10.6 10.8 2 minutes grinding 4.4 6.6 9.7 10.4 10.4 10.4 10.4 10.4 10.4

(5) Proper formulation test of treated tomato and rice

A) Test to which tomato juice is added during saccharification

The sugar content according to the saccharification time by adding 5% of each tomato juice to each treatment when glycosylated Godu rice with malt is shown in Table 10.

Sugar content of tomato juice added during saccharification (° Bx) Processing method Glycation Time (hr) 0 One 2 3 4 5 6 7 8 Filtration (mesh) 30 2.2 4.9 7.3 10.2 10.3 10.3 10.5 10.6 10.7 80 2.4 4.7 7.9 10.1 10.1 10.1 10.2 10.5 10.5 100 2.6 4.6 7.6 10.2 10.2 10.2 10.3 10.4 10.4 Cotton cloth filtration 1.7 3.4 7.7 8.8 9.4 9.5 10.2 10.5 10.5 Juicer extract 2.5 4.6 7.6 9.9 9.9 9.9 10.2 10.4 10.4

In Table 10, when the sugar content was measured by sugaring time, the sugar content increased to 9.4-10.3 ° Bx until 3 hours after treatment, and then the rate of increase was slowed down. When syrup was prepared using a cotton cloth filtered treatment and tomato extract treatment using a juicer, tomato juice contained in saccharified solution was not filtered when 200 mesh was filtered before heating. It was not suitable as a property.

(B) addition of tomato juice after filtration of saccharified solution

After grinding the tomato, each of the treatment tools filtered in 30, 80, 100 mesh was added to the saccharification solution after filtration shows the physicochemical properties in the preparation. In Table 11, the yield was 13.2 to 13.8%, the sugar content was 81˚Bx, the pH was 5.5, and the acidity was 0.29%. The whiteness was 36 to 39, the redness was 6.16 to 6.17, and the yellowness was 4.17 to 5.10.

Addition test and physicochemical characteristics of tomato juice treatment before heating Tomato juice type
(5% added) yield
(%) Initial sugar content
(° Bx) Sugar content
(° Bx) pH Acidity
(%) Chromaticity L a b Filtration (mesh) 30 13.8 ±
1.56 13.0 ±
0.54 81.0 ±
0.00 5.53 ±
0.24 0.29 ±
0.21 36.82 ±
2.10 6.16 ±
1.67 4.73 ±
2.06 80 13.2 ±
1.82 12.7 ±
0.82 81.0 ±
0.00 5.55 ±
0.12 0.29 ±
0.26 36.60 ±
2.17 6.17 ±
1.82 4.17 ±
1.25 100 13.5 ±
0.49 12.6 ±
0.21 81.0 ±
0.00 5.54 ±
0.52 0.29 ±
0.56 39.04 ± 2.64 6.72 ±
2.01 5.10 ±
1.88

(6) Preparation and preference of syrup according to the type and content of treated tomato juice

In the above test results, it was determined that the treated filter filtered to 80 mesh of tomato juice solution was the most suitable in terms of yield and quality characteristics. 1 is shown.

Treated with 15% and 20% tomato juice, the ketchup taste was strong, the preparation time was increased, the physical properties were poor, and the preference was also low. The taste and overall acceptability were higher in the treatments added with 5% and 10% tomato juice, and the acceptability of the treatments added with 10% tomato juice was higher in the aroma and physical properties.

For long-term storage, the preference of lycopene rice syrup prepared using a sterilization treatment by heating 80 mesh filtered tomato juice was shown in Figure 2 to investigate.

In the treatment group containing 3% and 5% sterilized tomato juice, the fragrance and color of tomato were weak and the taste and taste were low. In the treatment group added 10% sterilized tomato juice, the fragrance and color were high. Although the degree of preference was shown, physical properties, taste, and overall preference were low. 7% treatment showed high preference in all items.

Determination of Lycopene Content

The results of measuring the lycopene content according to the tomato treatment are shown in Table 12 below.

A B C D E F Lycopene Content (mg / 100g) 1.38 ± 0.23 0.69 ± 0.12 1.48 ± 0.25 ND ⁴⁾ 0.46 ± 0.09 ND

⁴⁾ ND: not detected

A: Tomato ground

B: 80 mesh filtered juice of tomato ground

C: 80 mesh filtration sterilized juice of tomato ground

D: cotton cloth filtration sterilized juice of tomato ground

E: Lycopene rice syrup added with 7% of 80 mesh filtered sterilized tomato juice

F: Lycopene rice syrup added with cotton cloth filtration sterilized tomato juice 20%

The content of lycopene was 1.38 ± 0.23 mg / 100g in tomato ground A, 0.69 ± 0.12 mg / 100g in 80 mesh filtered juice B of tomato ground, and 1.48 ± 0.25 mg in 80 mesh filtered sterilized juice C. / 100g, 7% tomato 80 mesh filtered sterilized juice lycopene rice syrup E added 0.46 ± 0.09 mg / 100g, tomato cotton cloth filtered sterilized extract D and lycopene rice syrup F prepared with 20% lycopene Was not detected. In case of tomato, it can be different according to tomato varieties and maturity (time of ripening, ripening after fruiting), and there are differences in tomato varieties, maturity, heat treatment, etc. The main change factors are related to moisture content, solid content, pH, etc. It is. Lycopene content of tomato grits was investigated by Kim Il-young et al. (Kim Il-young, Kim Sung-dan, Rosera: Tomatine and Lycopene content in tomato and tomato products, HPLC analysis, Report of SIHE, 38, 161 ~ 168 (2002)) and mature tomatoes When compared with the lycopene content of 1.91 ± 0.42 mg / 100g, there was no significant difference. The difference between the 80 mesh filtration juice B and the sterilized juice C is a difference in heating. When heated, lycopene combined with lipids in tomato molecules is heat-treated and easily changed. As a result, it can be seen that the lycopene content of the heated C treatment zone is significantly higher. Tomato cotton cloth filtration Sterilized juice D is expected to not be filtered lycopene with red pulp that was not filtered out during cotton cloth filtration. Lycopene content 0.46 ± 0.09 mg / 100g in E treatment of lycopene rice syrup added 7% of tomato 80 mesh filtered sterilized tomato juice was found to be lycopene content of tomato juice added 12% tomato pulp 0.61 ± 0.16 mg / There was no significant difference when compared with 100 g.

Storage experiment

Table 13 shows the results of investigating the number of microorganisms according to the storage period of 37 ℃ lycopene rice syrup according to the present invention.

Microbial Counts of Lycopene Rice Starch by Storage Period Storage period (days) 0 One 2 7 15 A Total bacteria ND ⁵⁾ ND ND ND ND Escherichia coli ND ND ND ND ND Coliform group ND ND ND ND ND mold ND ND ND ND ND

⁵⁾⁾ ND: not detected

As can be seen in Table 13, in the case of lycopene rice syrup according to the present invention, no microorganisms were detected during the storage period of 15 days.

[Method used in experiment]

(1) sugar content

After diluting 45 mL of distilled water into 5 g of the sample, it was measured by ° Brix using a refractometer (ATAGO Digital Refractometer, Japan).

(2) pH

After diluting 45 mL of distilled water into 5 g of the sample, the sample was placed in an appropriate size beaker and measured with a pH meter (HANNA Instrument, Italy).

(3) acidity

45 ml of distilled water was added to 5 g of the sample, and titrated to 0.1 N NaOH until pH 8.4. The amount of 0.1 N NaOH solution used was calculated by converting the amount of citric acid into citric acid.

(4) chromaticity

A surface chromaticity value was measured using a Chromameter (CR-400 Minolta Co. Japan) calibrated with a standard white plate (L = 97.75, a = -0.49, b = 1.96) by taking 13 g of a sample 3.5 cm in diameter and 1 cm in height. L (Lightness), a (redness / greenness), b (yellowness / blueness) was repeatedly measured five times and expressed as an average value.

(5) viscosity

Viscosity was measured at 100 rpm with a viscometer (RVDVE E8487679, Brookfield Engineering Lab. INC. USA). At this time, the RV spindle 01 was mounted to measure the viscosity after 60 seconds at speed 50.

(6) turbidity

Turbidity was measured at a wavelength of 546 nm using an absorbance meter (Genesys 20 Model 4001/4, Thermo Spectronic, USA).

(7) Lycopene Analysis

For the pretreatment, a mixer and centrifuge (Model Mega 17R, Hanil co, Korea) were used.For HPLC analysis, the raw tomato samples were ground and stored at -80 ° C and pretreated, and the remaining samples were pretreated in liquid state. . In the pretreatment method, 300 ~ 600mg of each sample was taken in an eppendorf tube, and 100μL of saturated solvent NaCl and 50μL of nucleic acid were added and stirred (x30s Vortex Maxi speed, RT), followed by centrifugation (2 min at 4 ℃, 13200 rpm). After stirring, add 200 μL of Dichloromethane (x30s Vortex Maxi speed, RT), centrifuge (2 min at 4 ℃, 13200 rpm), and stir by adding 1000 μL of Ethyl acetate (x30s Vortex Maxi speed, RT). After centrifugation (10 min at 4 ° C., 13200 rpm), 1000 μL of the supernatant was collected, filtered through a 0.45 μm PTFE microfilter, and the filtrate was immediately collected, homogenized in a 1.5 mL Eppendorf tube, and analyzed by HPLC. The HPLC column is a Diamonsil C18 column [acetonitrile-dichloromehane (75:25, v / v)].

(8) Total bacterial count

1 g of the sample was diluted by 10-fold dilution using sterile physiological saline, plated on a dry film medium (Petri film, 3M, USA), incubated at 37 ° C, and the colony shown was expressed as CFU / g.

(9) sensory evaluation

Ten trained sensory personnel were assessed by nine-point sign scale method for intensity and preference of each sensory characteristic.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

Example 1 Preparation of Lycopene Rice Starch

(1) Preparation of malt liquid

To prepare the malt extract, 4 L of distilled water was added to 1 kg of the malt powder purchased in the market, and the mixture was soaked three times at 10 minute intervals and submerged, and the solution filtered through a 100-mesh sieve was used as a juice for saccharification.

(2) Preparation of Tomato Juice

Tomato juice is prepared by cutting and washing tomatoes, crushing them in a mixer (Hamilton Beach, USA) for 3 minutes, peeling them using an 80 mesh sieve, heating them at 95 ° C for 5 minutes, and putting them in bottles at room temperature. It was used at all times to enable storage.

(3) Preparation of Lycopene Rice Starch

Wash non-glutinous rice three times with tap water, immerse in distilled water at 20 ℃ for 2 hours, add 3L of water per 1kg of steamed soybean steamed with soaked rice, and add 0.4kg per 1kg of soybean rice. Glycosylated for 8 hours in a thermostat at ℃. After filtering the saccharified solution, it was filtered through a 200 mesh sieve and heated to coagulate the protein in the saccharified solution, cooled, and naturally filtered through two layers of cotton cloth to prepare a heating. Tomato juice was added 5, 10, 20, 30% to the filtrate was prepared by heating at 95 ℃ 1 hour and then cooled at room temperature.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It can be understood that

Claims (7)

(1) step of saccharifying by adding malt liquid to gourd rice or luxury rice flour; And
(2) filtering the saccharified solution, adding and heating tomato extract,
The step (1)
Add 3 to 5 liters of distilled water per 1 kg of malt powder, soak 3 to 4 times at intervals of 10 to 15 minutes, and soak it. Adding 40%, saccharifying at 50-70 ° C.,
Filtration of the saccharified solution of step (2),
Solidifying the glycosylated protein by heating the saccharified solution in a 200-250 mesh sieve and then heating it; And cooling the saccharified solution and then performing natural filtration on two layers of cotton cloth.
The addition process of the tomato extract,
Sorting and washing tomatoes and then crushing them with a blender; Filtering the crushed tomato juice to 80 ~ 90 mesh sieve to obtain a tomato extract; And Method of producing a lycopene rice syrup characterized in that it comprises the step of heating the tomato extract to add 6 ~ 9% by weight obtained by sterilizing. delete delete delete delete delete The method according to claim 1, wherein the saccharified solution is
A method for producing lycopene rice syrup, characterized in that the rice flour is obtained by saccharifying by adding malt solution at 50 to 70 ° C. after 1 to 3 hours of gelatinization at 70 to 80 ° C.

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