KR101472121B1 - Method for processing steamed or baked rice tea using Danmi - Google Patents

Abstract

The present invention relates to a brown rice tea excellent in functionality using a short rice rice and a method for producing the same. The present invention is characterized by commercialization of brown rice, roasted rice and rice for the development of brown rice as a starter. The polyphenol and sugar content are increased and the content of functional compounds such as amino acid and GABA is much higher than that of general rice. To produce brown rice tea.

Description

≪ Desc / Clms Page number 2 > Method for processing steamed or baked rice using Danmi &

The purpose of the present invention is to develop brown rice tea using 'short rice', and to develop a brown rice tea which is easy to dissolve functional ingredients and nutrients through dry rice or roast.

Rice consumption has been declining every year as the level of living has recently increased and interest in health has increased. In this situation, the rice industry is changing from the existing production to the quality.

Therefore, it is attempting to develop and commercialize a favorite food using rice in response to the atmosphere of increasing domestic rice consumption.

The brown rice is composed of rice gut, pear and end meal consisting of pericarp, seed coat and horny layer. Brown rice is rich in fat, protein, vitamins B1 and B2 compared to white rice, high in dietary fiber content and high in various minerals such as calcium and iron. It decomposes harmful substances and waste materials in the body, It is said that the skin disease is better, the color and the skin are better. According to the curing cure, it is said that it causes the blood vessels to pass through,

It is known that germination of brown rice not only improves the texture by softening the tissue but also activates various functional components (gamma amino butyric acid, phytinic acid, tortolienor, dietary fiber, etc.) during the germination process.

Korean Patent Application No. 10-2004-0008491 discloses a process for producing germinated brown rice with enhanced gaba components and a process for producing germinated brown rice with enhanced gaba components, Is described in detail.

However, the method of producing brown rice tea after roasting brown rice except for brown rice tea for brown rice, and for producing brown rice tea after drying after gorgeousness has not been disclosed yet.

Therefore, the present inventors used a method of manufacturing fried brown rice and brown rice for the production of functional brown rice, in which the functional polyphenols and the like were significantly strengthened in the brown rice as the food, by processing the rice short rice, To complete the present invention.

Accordingly, an object of the present invention is to provide a brown rice tea which is used in the form of a brown rice without a 'short rice' containing a sugar ingredient and a functional ingredient.

Another object of the present invention is to provide a method of preparing brown rice tea by controlling the roasting temperature and the roasting time or drying rice with rice.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, there is provided a brown rice tea prepared using a starch comprising a sugar ingredient and a functional ingredient.

The features and advantages of the present invention are summarized as follows.

(i) The present invention relates to a brown rice tea excellent in functionality using a short rice rice and a method for producing the same.

(ii) In case of using brown rice as a raw material, the dissolution of polyphenol and sugar content is increased, and the content of functional compounds such as amino acid and GABA is much better than that of general rice.

Fig. 1 is a photograph of a short-term photograph obtained by roasting a starter of the present invention.

According to one aspect of the present invention, there is provided a brown rice tea prepared using a starch comprising a sugar ingredient and a functional ingredient.

According to a preferred embodiment of the present invention, the dried rice cooked with brown rice, roasted brown rice or rice is used as the raw rice.

According to a preferred embodiment of the present invention, the sugar components include glucose, raffinose, fructose and sucrose.

The components contained in the brown rice tea include glucose, raffinose, fructose and sucrose, but are not limited to such saccharides, and include inorganic components such as calcium (Ca), magnesium (Mg) and iron (Fe) , Vitamins such as vitamin B2 and tocopherols, and the like.

According to a preferred embodiment of the present invention, the sugar content of the glucose is 3000 to 7000 mg / 100 g for brown rice, 120 to 300 mg / 100 g for fried brown rice, 30 to 300 mg / 100 g for dried rice,

Sugar content of sugar is 4000-7000 mg / 100 g for brown rice, 4000-6000 mg / 100 g for fried brown rice and 4000-6000 mg / 100 g for dried rice.

The sugar content of raffinose is 300-1000 mg / 100 g for brown rice, 200-400 mg / 100 g for fried brown rice, 300-600 mg / 100 g for dried rice,

Sugar content of fructose is 80-500 mg / 100 g for brown rice, 100-400 mg / 100 g for fried brown rice, 100-400 mg / 100 g for dried rice;

.

The roasted brown rice is characterized in that it is prepared by roasting a starter at a temperature of 150-170 ° C and a roasting time of 5-20 minutes.

The dried rice is prepared by rice cooked using an electric rice cooker and dried by hot air drying at 40 ° C or freeze drying. More specifically, it is a method of rice baking by a method of smoothing the starch of brown rice. The rice cooking method can be generally used as an electric rice cooker and a pressure cooker. In the present invention, It is a good way to cook rice using a rice cooker.

According to a preferred embodiment of the present invention, the functional ingredient includes but is not limited to polyphenol, GABA, and amino acid, and the components included in the end product include anthocyanin, amylopectin, and the like. In particular, the ratio of GABA and amino acids is higher than that of USA.

Γ-aminobutyric acid (GABA), which is activated during germination of brown rice, is a non-protein amino acid widely distributed in plant and animal systems. In animals, the main inhibitory neurotransmitter of central nervous system such as brain or spinal cord (Inhivitory Neurotransmitter). GABA is involved in many physiological functions. In animals, it stimulates the blood flow of the brain and increases the supply of oxygen to the brain to promote the metabolic function of the brain cells. It reduces the triglyceride in the blood and improves the liver function, Prevention of adult diseases and so on.

According to a preferred embodiment of the present invention, the polyphenol content is 1-2 mg / 100 g for brown rice, 1-3 mg / 100 g for roasted brown rice, 1-3 mg / 100 g for dried rice,

The contents of GABA were 20 - 50 mg / 100 g for brown rice, 10 - 30 mg / 100 g for fried brown rice, 30 - 60 mg / 100 g for dried rice; And

The contents of amino acids were 200-700 mg / 100 g for brown rice, 50 - 200 mg / 100 g for fried brown rice and 200 - 400 mg / 100 g for dried rice.

.

According to a preferred embodiment of the present invention, the roasted brown rice is roasted at a temperature of 150-170 ° C and a roasting time of 5-20 minutes.

According to a preferred embodiment of the present invention, the brown rice tea is brown rice tea in which the sugar ingredient and the functional ingredient are eluted by hot water extraction of dried rice dried with brown rice, roasted brown rice or rice.

In order to examine the characteristics of brown rice tea extracted directly with hot water, boiled water at 100 ℃ is generally extracted by hot water for 30 minutes in a non-crushed sample which is used in brown rice tea.

Hereinafter, the present invention will be described in more detail. The present invention relates to the production of brown rice tea which is excellent in nutrition and palatability based on raw materials.

< Manufacturing example  1>

For the preparation of brown rice with excellent palatability, we used a method of preparing roasted brown rice. The conditions of temperature of 150 ~ 160 ℃ and roasting time of 5 ~ 20 minutes were investigated. Table 1)

kind Roasting temperature (℃) Appropriate temperature (℃) Remarks Japan 165-170 167 Burning and burning when roasting over 170 ℃ Dummy 150 ~ 160 154 When roasting over 160 ℃, it burns and rubs.

< Manufacturing example  2>

A method of rice baking and drying was used as a method to enhance the starch of brown rice. In general, rice cookers and pressure cookers can be used as a general method of cooking rice. In this test, rice cooked using an electric rice cooker, which is a method used for a standard seasoning test, was used. After 200 g of rice of each variety is washed well, the amount of water is adjusted according to the water content of the rice (based on the rice moisture content of 14%, the amount of water is 1.2 times). After 20 minutes in 20 ℃ water, remove water for 10 minutes and cook rice using general electric rice cooker. 10 to 15 minutes after the switch was turned off, the sample was immersed in a drying container for drying, and then dried using hot air drying at 40 ° C or freeze drying.

< Manufacturing example  3>

In order to examine the characteristics of brown rice tea extracted directly with hot water, boiled water at 100 ℃ was extracted by hot water extraction for 30 minutes in a non - crushed sample, generally used for brown rice tea, and used as a test material.

Japan Dummy Brown rice stir-fry Dried rice Brown rice stir-fry Dried rice

Table 2 above shows the shape of rice when brown rice used for the production of brown rice tea, rice shape when roasted, and rice when dried. In the case of common beauties used as a control, the degree of puffing was lower than that of other varieties when they were roasted. In the case of dried rice, there was no difference in the case of Japan and in the case of dumpling, it showed a slight dongle.

< Example  1> Analysis of protein content of powder samples

kind Japan Dummy process Brown rice stir-fry Dried rice Brown rice stir-fry Dried rice Protein content (%) 7.6 ± 0.1 7.1 ± 0.1 7.1 ± 0.5 11.4 ± 0.1 11.0 ± 0.3 10.7 ± 0.5

According to the results of analysis of the protein content of each sample according to the above Table 3, 0.5% protein content was slightly decreased in roasted rice compared to brown rice, and 0.4% was decreased in roasted rice. In the case of dried rice, the protein content was the same as that of roasted rice in the case of Japan, while that of the dried rice was 10.7%, which was 0.7% lower than that of roasted rice.

< Example  2> Analysis of Fat and Fatty Acid Content of Powder Samples

kind process Palmitic acid (%) Stearic acid (%) Oleic acid
(%) Linoleic acid (%) Linolenic
acid (%) Fat content
(%) Japan Brown rice 16.9 1.3 43.7 37.1 1.0 3.1 ± 0.0 stir-fry 16.7 1.3 43.6 37.4 1.1 2.9 ± 0.0 Dried rice 16.9 1.2 45.0 35.9 1.0 2.8 ± 0.0 Dummy Brown rice 18.2 1.5 45.2 33.9 1.2 7.0 ± 0.0 stir-fry 17.7 1.5 45.0 34.5 1.3 6.6 ± 0.0 Dried rice 17.6 1.4 45.3 34.4 1.3 6.7 ± 0.0

According to the results of the analysis of the fat and fatty acid content of the roasted and dried rice, the fat content was slightly decreased in the order of roasted and dried rice in all the varieties, and the fatty acid composition tended to be similar in general The content of linoleic acid decreased slightly and the content of oleic acid increased slightly. On the other hand, the content of Linolaiic acid was slightly increased in roasted rice and dried rice compared to brown rice.

< Example  3> Free sugar content analysis of powder samples

kind process Glucose
(mg / 100g) Sucrose
(mg / 100g) Raffinose
(mg / 100g) Fructose
(mg / 100g) Sugar content (%) Japan Brown rice 2167.1 ± 330.9 602.2 + - 29.0 72.4 ± 1.5 51.9 ± 12.9 2.89 ± 0.3 stir-fry 15.9 ± 1.8 468.1 + - 39.7 62.0 ± 17.6 5.4 ± 5.9 0.55 + - 0.1 Dried rice 56.0 ± 2.7 963.0 ± 131.3 121.5 ± 19.0 - 1.12 ± 0.2 Dummy Brown rice 5081.6 ± 951.8 5271.6 + 562.2 594.5 ± 113.4 220.6 ± 127.6 11.2 ± 0.7 stir-fry 186.1 + - 22.5 4764.1 + - 385.3 296.2 ± 14.3 253.5 ± 25.3 5.5 ± 0.4 Dried rice 119.9 ± 70.4 5040.0 + 266.5 422.2 ± 19.9 252.3 + - 12.7 5.8 ± 0.4

According to the free sugar content analysis table of the powder samples in Table 5, the free sugar content of the roasted and dried rice pulp samples was analyzed. The total sugar content was the highest in brown rice and the content of roasted and dried rice was the highest As well.

< Example  4> Analysis of Functional Component Content of Powder Samples

kind process Polyphenol
(mg / g) GABA
(mg / 100g) amino acid
(mg / 100g) Japan Brown rice 1.23 + 0.04 9.2 ± 0.8 223.1 ± 14.1 stir-fry 1.52 + 0.06 2.1 ± 0.1 18.9 ± 0.6 Dried rice 0.94 + 0.04 11.9 ± 1.5 97.1 ± 12.3 Dummy Brown rice 1.13 ± 0.11 36.7 ± 6.1 442.1 + - 62.2 stir-fry 1.48 ± 0.06 16.3 ± 2.1 103.5 ± 13.8 Dried rice 1.19 ± 0.01 48.2 ± 1.1 247.1 ± 6.4

According to the above table 6, amino acid, GABA and polyphenol contents, which are known to be rice functionalities, are decreased in the case of amino acids, and the content of dried rice is higher than that of roasted rice have. In the case of dried rice, the content of dried rice was higher than that of brown rice, and that of dry rice was 48.2 mg / 100g in dry rice compared to 36.7 mg / 100g in brown rice. Polyphenol analysis showed that the amount of roasted extract was the highest in all varieties.

< Example  5> keeping rice form Brown rice tea  Of the product In hot water extraction  Free sugar content analysis

kind process Glucose
(mg / 100g) Sucrose
(mg / 100g) Raffinose
(mg / 100g) Sugar content
(mg / 100g) Japan Brown rice - 106.5 ± 0.5 - 106.5 ± 0.5 stir-fry - 158.9 ± 1.5 - 158.9 ± 1.5 Dried rice 9.5 ± 0.8 370.1 + - 4.2 - 379.6 ± 5.0 Dummy Brown rice 111.1 ± 0.5 675.3 ± 1.5 56.5 ± 3.1 843.0 + - 4.9 stir-fry 3.5 ± 0.2 852.6 + - 4.6 55.4 ± 0.8 911.5 ± 5.0 Dried rice 74.8 ± 2.2 904.6 ± 31.4 64.0 + - 3.6 1043.4 ± 36.9

According to the results shown in Table 7, the sugar content by hot water extraction, which is the same condition as that consumed by the general public, without pulverization of the processed sample which can be used for the brown rice product, The highest amount of sugar was extracted and the starch was extracted from 914.1 mg / 100g in roasted and 1054.2 mg / 100g in dried rice.

< Example  6> maintaining the rice form Brown rice tea  Of the product In hot water extraction  Analysis of functional ingredient content by

kind process Polyphenol
(mg / g) GABA
(mg / 100g) amino acid
(mg / 100g) Japan Brown rice 0.13 0.0 4.6 ± 0.3 27.0 ± 0.3 stir-fry 0.41 + - 0.0 1.0 ± 0.0 2.0 ± 0.0 Dried rice 0.25 0.0 4.0 ± 0.1 21.0 ± 2.2 Dummy Brown rice 0.16 ± 0.0 11.4 ± 0.7 43.3 ± 2.2 stir-fry 0.53 0.0 3.7 ± 0.1 33.2 ± 1.0 Dried rice 0.22 0.0 9.0 ± 1.6 39.0 + - 5.7

According to the above Table 8, in the result of hydrothermal extraction of unbranched samples, which is the same condition as that of brown rice, the highest amount of brown rice was found in amino acid extraction, and the next was dried rice. In the case of GABA content, hydrothermal extraction showed a tendency similar to amino acid content. In the case of polyphenol analysis, the results were similar to those of the powder samples, and it was confirmed that roasted and dried rice were extracted at 0.53 mg / g and 0.22 mg / g, respectively.

Claims (8)

Use a dumplings of brown rice type,
The rice dumplings are dried rice prepared by drying rice with hot air drying or lyophilization,
The dried rice was subjected to hot water extraction,
A sugar component comprising 30-300 mg / 100 g of glucose, 4000-6000 mg / 100 g of sucrose, 300-600 mg / 100 g of raffinose and 100-400 mg / 100 g of fructose; And
A functional ingredient comprising 1 to 3 mg / 100 g of polyphenol, 30 to 60 mg / 100 g of GABA and 200 to 400 mg / 100 g of amino acid;
And a brown rice prepared by using a dumpling. delete delete delete delete delete delete delete

Images