KR101507880B1 - Manufacturing Process for Rice Syrup by Added C3G Ingredient - Google Patents

Abstract

The present invention relates to a method for manufacturing grain syrup containing a C3G ingredient. More specifically, according to the method, grain syrup is properly concentrated; the grain syrup is mixed with juice obtained by crushing C3G materials of Korean raspberry, mulberry, blueberry, Schisandra, Acai berry or chokeberry into which sugar is added; and then a mixture obtained in the earlier step is blended and packed while the temperature is maintained to be constant. Therefore, the functional grain syrup, which contains a large amount of the C3G ingredient safely and high quality, can be manufactured. According to the present invention, the functional grain syrup contains the C3G ingredient, which is not destroyed, in a large amount and has excellent palatability. Moreover, the grain syrup has an advantage in that the grain syrup can be commercialized by mass production because the grain syrup is sterilized enough by a relatively simple and inexpensive method. The grain syrup containing the C3G ingredient, manufactured by the method of the present invention, not only satisfies taste of modern people but also is expected to be very effective for preventing various adult diseases by an anti-aging effect resulted from the C3G ingredient with excellent antioxidative activity.

Description

Technical Field [0001] The present invention relates to a method for manufacturing C3G ingredient-

More particularly, the present invention relates to a method for producing a crude oil containing C3G component, and more specifically, to a method for manufacturing a crude oil containing C3G component, comprising the steps of: adding sugar to a crushed solution of a C3G material such as bokbunja, olive oil, blueberry, The present invention relates to a method for producing functional starch, which contains a large amount of C3G component safely and has a high quality by mixing and packing at a constant temperature while maintaining a proper concentration.

It is reported that the change of eating habits of modern people and the deterioration of their health condition due to the inability to eat balanced meals are closely related with the induction of various adult diseases.

As a busy life becomes more and more difficult to eat a balanced diet, there is a growing interest in functional foods containing beneficial ingredients for the human body. Accordingly, a variety of attempts have been made to reduce or improve the taste, flavor, color, and other sensory properties of foods while allowing functional ingredients to be contained in existing foods and sufficiently exhibiting the effects of these ingredients.

Cyanidin-3-glucoside (C3G), on the other hand, is an antioxidant that inhibits senescence. It is contained in bokbunja, audi, blueberry, etc., and its aging inhibitory effect is 5 to 7 times stronger than tocopherol. C3G prevents the aging of the brain and aging of the body by removing active oxygen, and is effective in treating retinal disorders and improving vision. In addition, there is a report that the growth of tumor cells of mouse skin is delayed and the growth of human lung cancer cells and the transfusion are reduced. Other studies have shown that C3G, a natural coloring matter, in cholesterol-induced rats results in decreased serum cholesterol and triglyceride content due to the synergistic action of linoleic acid, an unsaturated fatty acid.

The present inventors have conducted various studies in order to develop a functional food containing the C3G component, which is very beneficial to the human body, in the food. In particular, the inventor tried to apply the C3G effect to the Korean traditional food. Korean Patent No. 10-0797182, Korean Patent Registration No. 10-1032114 and the like are known as techniques for imparting functionality to a sweet potato.

However, since the water content of the C3G material itself is high, the characteristics such as the sugar content and the viscosity of the crude chalcone are completely different, and when the heating process is performed, the C3G component is destroyed There is a problem that the color changes and the fragrance unique to the C3G material disappears. In addition, when the heating process is excluded, there is a problem that the sterilization is not properly performed and the product is easily decayed.

As a result of diligent efforts to solve these problems, it has been found that when C3G material is crushed and sugar is added to prepare a solution of the polysaccharide, the standard viscosity and sugar content (about 65 brix ), And when the temperature of corn syrup and the crushing of C3G material are adjusted to 92 to 95 ° C and the mixture is mixed at a proper ratio and sealed at 92 to 95 ° C, It was confirmed that a functional starch with a high quality containing a large amount of C3G components can be produced while satisfying the standard viscosity and sugar content, In addition, further studies could establish more specific conditions to further enhance the flavor of the final produced C3G-containing functional tanning.

Korean Patent No. 10-0797182 Korean Patent No. 10-1032114

Accordingly, it is a main object of the present invention to provide a functional tanning preparation method capable of commercializing a C3G (anthocyanin pigment) ingredient by stably containing a large amount of a stable C3G (anthocyanin pigment) component.

According to one aspect of the present invention, there is provided a method for producing a disruption liquid, comprising: preparing a disruption liquid by crushing a C3G material selected from brambles, audi, blueberry, omija, ascorbic, and arhnia; Mixing 50 to 150 parts by weight of sugar with 100 parts by weight of the above-mentioned disintegrating liquid to prepare a sugar solution; Mixing and heating the rice and the malt extract to obtain a saccharified liquid; Heating the saccharified liquid to prepare a starch having a sugar content of 68 to 70 brix; And a step of mixing and mixing the crude starch and the sugar solution at a temperature of 92 to 95 ° C and mixing the milk mixture with 80 to 95% by weight of the crude fat and 5 to 20% by weight of the sugar solution and maintaining the temperature at 92 to 95 ° C Containing C3G component.

In the present invention, the C3G material is crushed and used so as to prevent the flavor from being lowered due to the foreign body feeling due to the large intestines. The disruption liquid can be obtained by crushing the C3G material into small particles, and it is preferable that the disintegration liquid is crushed to a size of 60 mesh or more so that small particles and juice can be contained. If larger particles are included, the quality of the final produced ocher can be significantly lowered. C3G seeds can be removed and crushed, but when crushed with particles smaller than 60 mesh, it is advantageous to eat various nutrients contained in the seeds even if they are crushed without removing the seeds. The process can also be simplified.

Jocheong is generally made by adding rice to rice and then adding malt extract to saccharify and boiling the saccharified liquid to make jelly. The jellization is performed at a temperature of about 104 ° C or higher, and is generally jellyized by heating to about 106 to 108 ° C. The standard sugar content of Jochong is about 65 Bricks. Also in the present invention, tonic acid is produced by such a method, but jellization is different until higher sugar content is obtained. In the present invention, jellying is preferred until 68 to 70 Bricks. This is to optimize the functionality of the finally prepared jellyfish considering the addition amount of the C3G gypsum liquid and the like, and if the sugar content is out of this range, the quality of the functional jujube prepared finally can be lowered. If the gelation is excessively higher than that proposed in the present invention, the viscosity and the sugar content of the finally prepared starch can be excessively increased, and it becomes difficult to sufficiently mix with the C3G gypsum liquid during the mixing process, so that the functionality may be significantly deteriorated. On the contrary, when the gelation is not sufficiently carried out, the mixing may be facilitated, but the viscosity and sugar content may be lowered and the functionality may be lowered. When the sugar content of the saccharified liquid is adjusted, the viscosity is maintained in an appropriate state.

In the present invention, a mixture of sugar and a C3G material disintegrating liquid is used. It is a constitution for maintaining proper sugar content when mixed with oranges, and when the sugar is not mixed or a small amount is used, the sugar content of the final prepared functional syrup is lowered. When too much sugar is used, the sugar content is increased, It can fall significantly. More preferably, 90 to 110 parts by weight of sugar is mixed with 100 parts by weight of the disintegrating liquid.

In the present invention, in order to prevent the C3G component from being destroyed or altered by heat, and to prevent the C3G material from being discolored and the fragrance to be reduced, the C3G material is heated to 92 ~ 95 deg. use. In this process, various microorganisms and enzymes among the C3G materials are sterilized or destroyed. The heat treatment of the C3G material is carried out from immediately before mixing with the pickling to the packaging. Mixing is easy if the temperature is between 92 and 95 ° C before mixing with the cocoa liquor of C3G. If the temperature is maintained at 92 ~ 95 ° C until sealing is completed, it will be included in the original C3G material The sterilization effect of the microorganisms and the inactivation of the enzyme can be prevented, and contamination by the microorganisms that can be introduced from the outside can be prevented. If this temperature is lowered, the sterilizing effect of the microorganisms present in the C3G material or in the air may be significantly deteriorated, and the sensibility of the mixture may not be sufficiently achieved due to insufficient mixing of the C3G mixed liquid. On the contrary, when the temperature is higher, the degree of the C3G component being destroyed or altered becomes remarkably high, so that the color may be deteriorated and the sensibility may be lowered.

The mixing ratio of C3G gum solution to concentrated whey glaze is also closely related to the sensory properties of the prepared starch and is a composition for providing a sufficient content of C3G component. C3G materials such as bokbunja, audi, blueberry, omija, Asaiberry and Aronia have slightly different moisture contents. Accordingly, in order to exhibit the optimum functionalities and the effect according to the C3G component, it is preferable to make 87% to 93% by weight and 7% to 13% by weight of crude calcium carbonate and C3G solution in case of brambly, And in the case of blueberry and omija, it is preferable to make 82 to 88% by weight and 12 to 18% by weight of the crude liquid and the C3G liquid, respectively.

According to the present invention, it is possible to produce a functional tonic, which contains a large amount of a C3G component without being destroyed, and which has excellent functionality. In addition, since the sterilization is sufficiently performed using a relatively simple and low-cost method, it is possible to commercialize the product through mass production.

The C3G ingredient-containing phytochemicals prepared according to the present invention are expected to be highly effective in preventing various adult diseases by preventing the aging caused by the C3G component having an excellent antioxidant power as well as satisfying the taste of modern people.

1 is a block diagram showing an embodiment of a manufacturing method of the present invention.
FIG. 2 is a photograph of functional tannin prepared by varying the amount of the C3G material solution according to the production method of the present invention.
Fig. 3 is a graph showing changes in texture (viscosity) depending on the amount of C3G material solution added.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1 Preparation of bokbunja

Manufacture of rice silage

1) Soak 10kg of rice for 8 ~ 12 hours.

2) Clean with clean tap water 2-3 times.

3) Remove the water from the washed rice.

4) Put the washed rice into a pot and steam it.

5) Add 20 kg of water to 1 kg of malt, immerse for 1 to 2 hours, extract the juice, and filter to prepare a malt extract.

6) The whole malt extract obtained in item 5) is thoroughly mixed with the rice ginseng (rice) obtained in the above item 4) and saccharified at 68 to 70 ° C for 12 hours.

7) Filter the saccharified mixture using follicles.

8) The filtrate is put into a concentrating pot and boiled to make jelly, which is then boiled until the sugar content of the jellyfish is 68 brix.

Manufacture of C3G gum solution .

9) The crushed bokbun is crushed to a size smaller than 60 mesh using a crusher.

10) 100g of sugar is to be added per 100g of crushed berry powder.

Production of functional tanning for C3G

11) Prepare rice jochung and C3G solution with 92 ~ 95 ℃ respectively.

12) The temperature of the prepared rice flour and the sugar solution were mixed well in a weight ratio of 95: 5, 92.5: 7.5, 90: 10, and 87.5: 12.5 within 2 to 3 minutes, Packed in a polyethylene container and sealed. Allow rice to mix thoroughly and slowly pack the rice as soon as possible.

Example 2 Preparation of Odoric Acid

In the same manner as in Example 1, the C3G material is replaced with an audi instead of the bokbunja.

Example 3 Preparation of Aronia quercetin

In the same manner as in Example 1, the C3G material is Aronite instead of bokbun.

Example 4: Preparation of Asaiberry

In the same manner as in Example 1, C3G material was used instead of bokbunja.

Example 5. Preparation of blueberry orange

The same procedure as in Example 1 was carried out except that blueberry was used instead of bokbule as a C3G material, and rice bran meal and C3G material solution were mixed at a weight ratio of 85:15 to prepare morning meal.

Example 6. Preparation of Omija orchid

The same procedure as in Example 1 was carried out except that omija was used instead of bokbun as a C3G material, and rice bran meal and C3G material solution were mixed at a weight ratio of 85:15 to prepare morning meal.

Experimental Example 1. Comparison of characteristics according to the amount of C3G material used

The characteristics of each of the preparations prepared in Examples 1 and 2, which were prepared by varying the ratio of the crude extract to the C3G solution, were compared.

PH and organic acid content of rice silage according to the amount of C3G (anthocyanin) added
Addition amount (%) Bokbunja Audi pH Organic acid
(0.1 N NaOH mg / 100 g) pH Organic acid
(0.1 N NaOH mg / 100 g) 0 4.64 216 4.64 216 5.0 4.38 228 4.67 214 7.5 4.33 230 4.70 211 10.0 4.28 235 4.75 209 12.5 4.24 239 4.79 205

C3G (anthocyanin) coloring of rice Material Addition amount (%) Brightness (L) Redness (a) Yellow color (b) The color difference (DELTA E)

Bokbunja 0 24.6 1.1 16.2 20.0 5.0 14.4 4.5 7.1 23.7 7.5 12.0 5.0 5.8 25.8 10.0 10.5 5.1 4.8 27.1 12.5 9.9 5.3 5.1 27.6

Audi 0 24.6 1.1 16.2 20.0 5.0 13.9 2.7 8.4 24.3 7.5 12.5 2.5 6.0 25.0 10.0 11.1 2.4 5.4 26.2 12.5 10.2 2.3 5.2 27.1

According to the amount of C3G (anthocyanin) added, Material Addition amount (%) color flavor smell Texture

Bokbunja 0 3.0 3.0 3.0 3.0 5.0 2.9 3.5 3.4 3.3 7.5 3.9 4.1 3.9 3.5 10.0 4.4 4.8 4.5 3.5 12.5 4.0 4.5 4.6 3.4

Audi 0 3.0 3.0 3.0 3.0 5.0 3.3 3.6 3.2 3.2 7.5 3.5 4.1 3.8 3.6 10.0 3.9 4.5 4.1 3.6 12.5 3.9 4.3 4.0 3.5

* The mean value of the results of the evaluation of 40 people using the 5 point scaling method (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good) was shown.

The pH and organic acid content of Chojung decreased with increasing the amount of C3G, and the pH and organic acid content of rhizome decreased.

Redness and yellowness increased with increasing amount of C3G material, and when 5.0 ~ 12.5% added, the difference in color difference (ΔE) according to addition amount was more than 1, It was deep red.

Viscosity of the crude cocoons decreased with increasing amount of C3G material.

The mixture of C3G improves the flavor of Jojung. It has been evaluated as good or better. Based on the color, taste, smell and texture, the optimum mixing ratio was 10.0% for both bokbunja and audi.

Claims (3)

Crushing a C3G material selected from the group consisting of Bokbunja, Odie, Blueberry, Omija, Asai Berry and Aronia to produce a disruption liquid;
Mixing 50 to 150 parts by weight of sugar with 100 parts by weight of the above-mentioned disintegrating liquid to prepare a sugar solution;
Mixing and heating the rice and the malt extract to obtain a saccharified liquid;
Heating the saccharified liquid to prepare a starch having a sugar content of 68 to 70 brix;
Mixing the crude starch and the sugar liquid at a temperature of 92 to 95 캜 and mixing them with 80 to 95% by weight of the crude fat and 5 to 20% by weight of the sugar liquid, and sealing and packaging at 92 to 95 캜; A method for preparing morning meal containing C3G component. The method according to claim 1,
Wherein the C3G material is a bramble, an ory, an ascorbic or an aronia,
87 to 93% by weight of crude chrysanthemum and 7 to 13% by weight of a sweetener solution. The method according to claim 1,
The C3G material is blueberry or omija,
82 to 88% by weight of crude chrysanthemum and 12 to 18% by weight of a swollen liquid.

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