KR101445784B1 - Sweet jelly made from rice and method for preparing thereof - Google Patents

Abstract

More particularly, the present invention relates to a rice jelly produced by adding transglutaminase to a mixture of rice bran and agar solution, and a method for producing the same.
The present invention provides a method for preparing rice jelly beans by adding transglutaminase to a mixture containing rice bran and agar solution, and rice jelly beans produced thereby.
According to the present invention, there is provided a method for manufacturing an omelette using rice. According to the present invention, the present invention provides a new demand source of rice, and the water content of the rice is high, thereby preventing aging of the yam. According to the present invention, rice jelly beans having excellent appearance and aesthetic appeal can be produced.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice jelly,

More particularly, the present invention relates to a rice jelly produced by adding transglutaminase to a mixture of rice bran and agar solution, and a method for producing the same.

Yangyang is a food made by boiling red beans and sifting them, mixing them with sugar, flour, and garlics. Originally, yangkeng was a food that existed in BC China and was made of sheep blood and meat. Today's yakiniku is made in Japan around 1500, and it has nothing to do with its taste or taste in China.

There are various kinds of yanggang such as 羹. And 양 羹 羹. It is made of well-washed agar, sugar and bean paste, which is well-prepared and boiled. It has low water content and high sugar content. The jujube has the same formula as the sea urchin, but it is watery and contains salt.

Depending on the material, there are red bean jelly, chestnut jelly, and mung bean jelly. In recent years, an attempt has been made to manufacture a fermented soybean oil by changing a material or adding a functional substance. For example, Korean Patent Publication No. 1994-0004842 discloses the production of pumpkin melon using amber as a raw material, and Korean Patent No. 321856 discloses the production of melon using potato as a main ingredient. Korean Patent Publication No. 2004-0001104 and Korean Patent No. 571441 disclose addition of green tea powder, Japanese Patent No. 438391 discloses the addition of red ginseng concentrate, and Japanese Patent No. 538564 discloses addition of ginseng extract. However, the latter is a degree of addition of a small amount of material without major changes of the main material, and the former is a case of using a material having a very soft texture. However, as the domestic consumption of rice has decreased in recent years, there has been no attempt to manufacture the omelet using rice as a raw material, although the development of the food using the rice as the material is proceeding in many ways.

Rice is considered to be unsuitable as the main ingredient of the important melon because the hardness of the rice is high, the grain is uneven and it is difficult to process it as a fine powder. Japanese Patent Application Laid-Open No. 2002-153215 discloses a method of dewatering and milling rice after immersing it in an aqueous solution of an organic acid (which may contain pectinase). The present invention requires finely pulverizing technique by a special milling process for producing rice flour and is processed by using an enzyme such as pectinase or an organic acid, so that the process is complicated and the manufacturing cost is increased.

Therefore, it is considered to use rice bran to make rice flour to obtain a soft texture of yam. However, the rice has no or very low gluten content, and the rice bran formed from rice has a very high moisture content, so that the gel strength of the gel is low and thus the preparation ability of the rice bran is not good.

Accordingly, there is a continuing demand for the production of yuzen with good quality that consumers can favor while using rice.

Accordingly, an object of the present invention is to provide an omelette made from rice as a main ingredient. It is another object of the present invention to provide a fermented soybean paste having excellent hardness and gel strength and excellent taste and texture while using rice as a main ingredient. In addition, the present invention provides a method for producing a rice jelly bean having a smooth surface and having no foreign body sensation at the time of eating.

The method for producing rice jelly beans according to the present invention is characterized in that rice jelly beans are prepared by adding transglutaminase (TG) to a mixture containing rice bran and agar as a main material.

As a material of rice bran, a mixture of rice flour or rice flour and other grain flour (for example, barley flour) may be used. It can also be used by mixing soy flour with grain flour. Rice flour may contain some or all of the color pigments such as black rice to impart natural color and flavor. The average particle size of the rice flour is preferably in the range of about 30 to 80 mu m, more preferably in the range of about 40 to 60 mu m, and most preferably in the range of about 50 to 55 mu m. If the size of the rice flour is too large, it takes a lot of time to luxuriate, which leads to a decrease in productivity, and if it is not sufficiently luxurious, there is a rough taste and the flavor of the sediment is reduced. The rice flour is fine, but as described above, due to the physical properties of the rice, it is very disadvantageous in terms of manufacturing process and cost for milling.

According to an embodiment of the present invention, rice bran comprises about 50 to about 200 parts by weight of soy flour relative to 100 parts by weight of grain flour containing rice flour. The less the amount of soybean flour used, the stronger the sweet taste. If the usage is too much, the flavor of rice can be reduced to half. Soy flour can be provided in liver form either directly or by boiling or drying soy beans. According to the present invention, when soybean flour is used, it is preferable to use beans that do not smell but do not smell. For example, the name of varieties Cheongjapong No. 1 and No. 2, Seoritai No. 1 and No. 2 can not be cooked, so they can grind soybeans without boiling them.

It is preferred that the mixture of cereal flour or cereal flour and soy flour contains about 50 to about 200 parts by weight of saccharide such as sugar, starch, sorbitol, etc., per 100 parts by weight of cereal flour to impart sweetness.

When 100 to 800 parts by weight, more preferably about 300 to about 600 parts by weight of water is added to 100 parts by weight of grain flour, and rice flour is heated, the starch is enriched with water to prepare rice bran. When the amount of water added for the luxation is small, the rice is not ripe during the production of the sediment, but rather is carbonized. In the present invention, rice bran is not used alone but is mixed with a below-described agar solution. Therefore, it may be diluted to a lower concentration than a sediment used for anchovy of bread, for example. In addition to water, milk or a mixture of water and milk may be used if it is an edible liquid that can supply water for the luxury of rice.

In providing rice bran according to the present invention, about 0.1 to about 0.3 part by weight of transglutaminase may be added to the cereal flour in relation to 100 parts by weight of the cereal flour. The characteristics and actions of transglutaminase will be described later.

Salt, flavoring, etc. may also be added to the rice bran material. Further examples of the manufacture of rice bran are described in Korean Patent Publication No. 2010-0057311, which is incorporated herein by reference in its entirety.

The agar solution may be prepared by washing the agar for a predetermined period of time, dissolving the same in water, dissolving the precipitate in a sieve, and then removing impurities, as is known in the art. Agar is a freeze-dried complex polysaccharide extracted from a red algae, a red algae, from seaweeds. It consists of about 70% of agarose with high gelation and ancillary properties, and about 30% of agaropectin with high viscoelasticity. According to the present invention, preferably about 1.5 to about 4 parts by weight, more preferably about 2 to about 3 parts by weight, of agar is used for 100 parts by weight of rice bran. The time for which the agar is added to water is preferably about 5 to about 20 hours, more preferably about 10 to about 15 hours, and more preferably about 12 hours. If the agar is used without water or when there is not enough time to call it, the surface of the rice melon becomes rough.

To the prepared agar solution, a saccharide, which is a material for sweetening the sweet potato, is added. As the amount of added sugar increases, the gel strength of the potatoes increases. Sugar also increases the transparency of the gel, reducing the hysteresis of water from the inside to the surface. According to the present invention, about 30 to about 70 parts by weight of sugar is added to the agar solution to 100 parts by weight of rice bran, and the mixture is boiled to a temperature of about 110 to 120 캜. Then, the above-mentioned rice bran is added to the solution, and the rice bran is melted to about 100 to 110 ° C.

According to the present invention, the transglutaminase is added to the mixed solution of the agar solution and rice bran before the mixed solution is completely dissolved. Transglutaminase is known to act on gluten to promote cross-linking of gluten. That is, the transglutaminase is an enzyme catalyzing the acyl transfer reaction of the? -Carboxyamide group of the glutamine residue in the peptide chain of gluten. Such transglutaminase is an acyl receptor and when the ε-amino group of the lysine residue in the protein acts, an ε- (γ-Glu) Lys bond is formed within the molecule and between molecules of the protein. The formation of protein complexes by the action of transglutaminase can change the flow characteristics of gluten.

The above-mentioned transglutaminase may be derived from various origins, for example, mammals, and subgenera, for example, transglutaminase 1, 2, 3, 4 and the like. The transglutaminase may be selected from the group consisting of Streptoverticillium mobaraense , and then treated with cold ethyl alcohol. Diluents, stabilizers, and the like may be included for potency adjustment, quality preservation, and the like. The transglutaminase is also commercially available. For example, transglutaminase is preferably produced by induction with Streptoverticillium sp. By Ajinomoto Co., Japan, and it is preferable to use a product having an optimum pH of 5 to 8 and an optimum temperature of 40 ° C.

According to the present invention, the transglutaminase is preferably added in an amount of about 0.5 part by weight or less, more preferably about 0.08 to about 0.25 part by weight, more preferably about 0.16 to about 0.15 part by weight, By weight. By adding the positive transglutaminase according to the present invention, it is possible to preferably increase the gel strength while decreasing the hardness of the rice yam, thus improving the production suitability of the rice yam. In addition, the elasticity and overall acceptability of the rice melon, and the like are preferably increased, and the stickiness, chewiness and the like are preferably reduced. On the other hand, when the agar is immersed for about 12 hours and then the agar solution is added, when the transglutaminase is added in a specific amount (about 0.17 part by weight) or more, the hardness of the rice melon is increased . It is preferable that the transglutaminase is added in a form dissolved in water to improve the miscibility with the mixed solution of the agar solution and rice bran.

According to the present invention, a small amount of salt (about 0.1 to about 0.5 part by weight with respect to 100 parts by weight of rice bran) may be added together with the addition of the transglutaminase. The solution in which all the materials are mixed is further cooled to a concentration suitable for the yeast at a temperature of about 100 to 110 DEG C, and then poured into a mold for cooling.

According to the present invention, there is provided a rice yellow manure prepared by adding transglutaminase to a mixture of rice bran and agar solution.

According to the present invention, there is provided a method for manufacturing an omelette using rice. According to the present invention, the present invention provides a new use of rice, and the water content of the rice is high, thereby preventing aging of the yam. According to the present invention, rice jelly beans having excellent appearance and aesthetic appeal can be produced.

Fig. 1 is a photograph of a rice yin yang cut according to the first embodiment of the present invention. As shown in Fig. 1, 0 g, 0.5 g, 1.0 g and 1.5 g of transglutaminase are added to 600 g of black rice- .
Fig. 2 is a photograph of a rice jelly produced according to the second embodiment of the present invention. From the left side, 600 g of a black rice-containing rice bran was added with 0 g, 0.5 g, 1.0 g and 1.5 g of transglutaminase, .

Hereinafter, the present invention will be described in more detail according to an embodiment of the present invention. The following examples are intended to illustrate the preferred embodiments of the present invention to those skilled in the art to understand the present invention and to facilitate the present invention, and should not be construed as limiting the present invention. Those skilled in the art will recognize that various changes and modifications may be made therein without departing from the spirit and scope of the invention.

A. Rice bran  Produce

The materials used in the manufacture of rice bran and the weight of each material are as follows.

Rice bran 1 (brown rice bran): 270g, white rice flour (varietal: black) 105g, barley powder 75g, soybean powder 500g, sugar 350g, syrup 150g, yumi powder 20g, salt 10g, vanilla flavor 2g, transglutaminase 1g, water 1400-1500g.

Rice dumpling 2 (black sesame seeds): Rice varieties of black rice powder are different from those of black rice. Materials and weight are the same as above.

White rice flour and black rice flour were served by crushing a 10-minute glass. After mixing all the ingredients except water, boiling water was added to the mixed material to make it fully gelled while stirring to produce two types of rice bran (brown bean-containing bran and brown bean-containing bran) according to the black rice varieties.

The water binding capacity of the rice flour used in the manufacture of rice bran is as shown in Table 1 below.

<Table 1> Water binding capacity of rice flour according to rice varieties

B. Rice  Produce

The materials used for the production of rice jelly and the weight of each material are as follows.

Rice bran 600 g, water 640 g, sugar 324 g, salt 1.8 g, agar 16 g, water 18 g + transglutaminase 0, 0.5, 1.0, 1.5 g.

The following examples were classified based on the type of rice bran and the amount of transglutaminase added.

&Lt; Example 1 >

① 18g of agar was washed and water was added for 12 hours. Then, 640g of water was poured and boiled to dissolve, and then sieved to remove impurities.

② 324g of sugar was added to the agar from which the impurities were removed, and boiled to 112 ° C while removing the bubbles.

③ 600g of rice bran (black sesame-containing bamboo) and 1.8g of salt were put into this, and it was solved up to 104 ℃.

(4) After that, 18 g of water containing no transglutaminase (TG) was added and further solids were obtained.

⑤ The jelly was put in a mold and cooled at room temperature for 4 hours.

On the other hand, the remaining conditions were the same, and a solution obtained by mixing 0.5 g, 1 g and 1.5 g of transglutaminase in 18 g of water in the step (4) was added to prepare a rice jelly. Therefore, four types of rice jelly were prepared according to the amount of transglutaminase added.

&Lt; Example 2 >

Four types of rice jelly were prepared under the same conditions as in Example 1, except that the rice bran was changed to a browse-containing bran.

C. Results and Evaluation

The physical properties of rice jelly produced according to the above examples were analyzed, and the results are shown in Table 2 below.

<Table 2> Properties of rice jelly

As a result of preparing rice jelly beans by the amount of transglutaminase added in each of the examples, it was evaluated that the gel strength was increased as the content of transglutaminase was increased to improve the suitability of rice jelly. In the black rice cultivar, the gel strength was higher than that of the yokan (Example 1) produced from black sesame-containing sediment (Example 1), which was made from black sesame-containing sediment (Example 2).

Cohesiveness tended to decrease slightly with the addition of transglutaminase. In addition, in the hardness and gumminess and chewiness, which are considered to be relatively low in the case of the melon, the addition of transglutaminase was lower than that of the non-additive. In particular, in the case of the preparation of a black sludge-containing sediment, the hardness of the yam has decreased by 100 or more as compared with the case where no transglutaminase was added at all. On the other hand, the springiness was almost the same in the case of the fermented soybean curd prepared with black currant, and slightly increased in the case of the black currant.

Next, the sensory evaluation of the rice melon fermented according to each example was carried out, and the results are shown in Table 3 below.

<Table 3> Sensory Evaluation of Rice Yang Yeng

The sensory evaluation showed that the rice yellowtail produced by using black sesqui was more sensual in chromaticity than blackish in color. In the case of incense, black rice containing yellows showed higher preference than black yellows.

Transglutaminase was found to be superior to the non - additive in terms of taste and texture which are very important factors to determine the quality of rice yam. The rice yogurts prepared by adding 0.5-1.0 g of transglutaminase in the overall preference were evaluated as excellent, and the rice yogurts prepared by adding 1.0 g were the most evaluated.

Although the present invention has been described in terms of several exemplary embodiments, it is to be understood that the present invention is entitled to the full scope of the claims.

Claims (9)

A method for preparing rice jelly beans by adding transglutaminase to a mixture containing rice bran and agar solution prepared by gelatinization of cereal flour containing rice flour at 0.08-0.25 parts by weight per 100 parts by weight of rice bran. The method for producing rice paddy rice according to claim 1, wherein the agar solution is aged for 10 to 15 hours and then dissolved. [3] The method according to claim 1 or 2, wherein the mixture comprises 1.5 to 4 parts by weight of agar and 30 to 70 parts by weight of sugar relative to 100 parts by weight of rice bran. [3] The method according to claim 1 or 2, wherein the rice bran comprises rice flour, rice flour, or rice flour and rice flour. [3] The method according to claim 1 or 2, wherein the rice bran comprises 50 to 200 parts by weight of soybean flour per 100 parts by weight of cereal flour containing rice flour. delete delete delete delete

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