KR101594491B1 - Instant rice processed food of gluten free - Google Patents

Abstract

The present invention relates to a gluten-free, instant, and processed rice product, which comprises: the processed rice product including rice powder, Oryza sativa powder, brown rice powder, potato starch, and mung bean powder; and a spice composition. The present invention can satisfy the taste of locals in foreign countries and consumed at any place by simply pouring water thereto.

Description

Gluten free instant rice processed food of gluten free}

The present invention relates to a gluten free instant rice processed food suitable for the taste of a foreign locale and capable of easily ingesting only water at any place, as well as exhibiting a high content of physiologically active ingredient and excellent antioxidative ability.

The home meal substitute (HMR) market has received attention recently as the world's economic trends are changing and people's lifestyle changes and the eating habits change into a simple cooking process. In particular, the number of households with one or two persons is increasing, and the population is increasing in earnest due to the changes in the social structure, such as population aging.

Since the US HMR market has been introduced and spreading for the first time, it has invested more in quality, and various dishes from all over the world are becoming popular as HMR market products. It is a trend to easily taste various dishes of various countries such as Greek, Indian, Japanese, and Korean food. In the US market, it is the most exclusive market of HMR which occupies about 26% of the global HMR market. Distributors can also provide separate cafeteria spaces in the store, allowing the purchase of HMR products to go straight from the store to the dining room. In particular, the US HMR trend in recent years is health, ethnic, and luxury, and the US food market is about $ 400 billion in 2003, growing to $ 50 billion in 2007 and about $ 900 billion in 2012 , The HMR market occupies a considerable portion of the food service industry.

In addition, the Australian market is a country with diverse ethnic groups, so you can taste food and fusion food from various regions. In addition, eating breakfast and lunch is simple, but eating habits are full, and overweight and obesity caused by it are focused on recent issues, so healthier and more convenient alternative market is getting attention. Australia's HMR products include organic products, diet foods, health supplements, mujolin products, detox products, and Australian home-made pie (mitt pie).

In Europe, HMR market has been strengthened by low salt, low calorie, healthy diet, and vegetarian diet. This is because it considers the silver generation to be a major consumer, highlighting its health and simplicity.

In this way, since HMR is consumed all over the world, it is required to develop instant food for export that meets the taste of foreign people using rice that is beneficial to the body.

Korean Patent No. 0934755 Korea Patent Publication No. 2001-0076806 Korean Patent No. 0448661

It is an object of the present invention to provide a processed gluten-free instant rice processed food that can be easily ingested if it is poured in any location and suited to the taste of foreign locals.

To achieve the above object, the gluten-free instant rice processed food of the present invention is a gluten-free instant rice processed food comprising a rice processed product and a seasoning composition,

The rice processed product may include rice flour, corn flour, brown rice flour, potato flour, and mung bean flour.

The rice processed product may further comprise germinated brown rice extract.

The germinated brown rice extract may be an extract obtained by extracting germinated brown rice at 70 to 110 ° C for 10 to 30 minutes in water, a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof, preferably a syrup.

The rice processed product may include 10 to 40 parts by weight of high amylose, 10 to 40 parts by weight of brown rice flour, 40 to 60 parts by weight of potato starch and 40 to 60 parts by weight of mung bean powder per 100 parts by weight of the rice flour.

The germinated brown rice extract may further comprise 40 to 60 parts by weight based on 100 parts by weight of the rice flour.

The rice processed product may be rice noodle or rice cake soup, and the moisture content of the rice processed product may be less than 10%.

Said seasoning composition may be a source of solid soup or liquid.

The soup comprises anchovy powder, dried seasoning powder, garlic powder, onion powder and dried carrot powder; Kimchi soup powder, anchovy sauce, and dried kimchi flakes.

Said source comprises red pepper powder, beef extract and syrup; Tomatoes, tomato paste, onions, carrots, mushrooms and garlic.

The gluten-free instant rice processed food of the present invention meets the taste of foreign locals and can be easily ingested if it is poured in any place, so that it can be conveniently ingested by foreigners.

In addition, the processed instant rice of the present invention exhibits a high content of physiologically active ingredients and excellent antioxidant ability without containing gluten, so it can meet the preferences of foreigners looking for a healthy diet.

The present invention relates to a gluten free instant rice processed food suitable for the taste of a foreign locale and capable of easily ingesting only water at any place, as well as exhibiting a high content of physiologically active ingredient and excellent antioxidative ability.

Hereinafter, the present invention will be described in detail.

The ready-to-eat rice processed food of the present invention is made of rice processed product and seasoned composition and does not contain gluten; The rice processed products include rice flour, coriander flour, rice flour, potato flour, and mung bean flour, and the seasoning composition is a soup or sauce type composition. In addition, germinated brown rice extract may be added to the processed rice product.

Rice processing products

The rice flour is a powder obtained by pulverizing rice flour usually used.

In addition, the Goami rice was obtained from rice cultivated in 2000 after the cultivation and cultivation of Milyang 95 in the next generation, which was obtained by crossing Gimcheon anchin and lycopodium at the Yeongnam Agricultural Experiment Station, Rural Development Administration in 1992. The rice was obtained from dietary fiber, The content of cellulose is higher than that of normal white rice.

The content of the high amylum powder is 10 to 40 parts by weight, preferably 20 to 30 parts by weight based on 100 parts by weight of the rice flour. When the content of goami powder is less than the above lower limit, the restorative force and texture of the processed rice product may be deteriorated. If the content is higher than the upper limit value, the content of the physiologically active ingredient may be reduced.

In addition, the brown rice flour is mixed with germinated brown rice extract to show a higher content of physiologically active ingredient and better antioxidant ability.

The content of the brown rice flour is 10 to 40 parts by weight, preferably 20 to 30 parts by weight based on 100 parts by weight of the rice flour. When the content of the brown rice flour is less than the lower limit, it does not show a high content of physiologically active ingredient and excellent antioxidative ability even when mixed with germinated brown rice extract, and when it exceeds the upper limit, the physiologically active ingredient and antioxidant ability are lowered.

The potato starch has good restoring force and texture. The content of the potato starch is 40 to 60 parts by weight, preferably 50 to 60 parts by weight based on 100 parts by weight of the rice flour. If the content of the potato starch is less than the lower limit value, the restitution force and texture may be lowered. If the content exceeds the upper limit value, the processed rice product may be easily released into hot water.

In addition, the mungbean flour is used for improving the restoring force and the functionality, and the content thereof is 40 to 60 parts by weight, preferably 50 to 60 parts by weight per 100 parts by weight of the rice flour. When the content of the mung bean flour is less than the lower limit value, the restoring force and the sensibility may be lowered. If the content is above the upper limit value, the texture may not be good and it may be a color rejected by foreign locals.

In addition, the germinated brown rice extract is a substance that further enhances the physiologically active ingredient and antioxidant ability when used together with brown rice and white rice. The germinated brown rice may be treated with water, a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof, At 70 to 110 ° C, preferably at 70 to 90 ° C for 10 to 30 minutes, preferably 20 to 25 minutes.

As the above-mentioned extraction solvent, it is preferable to extract the alcohol as the alcoholic extract because the alcoholic extract has high antioxidant activity and high content of physiologically active ingredient as compared with the extract extracted with other extraction solvent.

In addition, when the extraction temperature of the germinated brown rice extract is out of the above range, the functionalities are lowered and the content of physiologically active ingredients and antioxidant ability can be shown.

When the extraction time of germinated brown rice extract is less than the lower limit, the content of physiologically active ingredient and the antioxidant ability may be drastically lowered. If the extraction time exceeds the upper limit, the physiologically active ingredient content and antioxidant ability may be lowered and the sensory properties may be lowered.

The content of the germinated brown rice extract is 40 to 60 parts by weight, preferably 50 to 60 parts by weight based on 100 parts by weight of the rice flour. If the content of the germinated brown rice extract is less than the lower limit, the content of the physiologically active ingredient and the antioxidant ability may be lowered and the functionality may be lowered. If the content is above the upper limit, the content of the physiologically active ingredient and the antioxidant ability are lowered, Resilience, texture and texture may also be reduced.

The rice processed product may be rice noodle or rice cake soup. In case of the rice noodle soup, when the moisture content is 10% or less, the thickness of the cotton is 0.5 to 0.9 mm, preferably 0.8 mm. In case of rice cake soup, the thickness is 1.5 to 4 mm, preferably 2.0 to 3.1 mm when the moisture content is 40%, which is excellent in restoring force and texture.

The processed rice product is prepared so as to have a moisture content of 10% or less by preparing a kneaded product obtained by mixing the above materials in the form of a noodle, and drying the mixture at 5 to 30 ° C and a humidity of 30 to 40% for 20 to 25 hours. In case of rice cake soup, it is matured at 1 to 10 캜 at low temperature and dried for 40 to 50 hours to produce a moisture content of 40%. The rice processed product of the present invention is a product dried in the form of a noodle having a moisture content of 10% or less and is almost moisture-free, but when hot water is added, it is restored in 90 to 98% on the basis of the shape of ordinary noodles within 2 to 3 minutes .

Generally, when the moisture content is 10% or less, the product is classified into dry processed products, 30 to 60%, and 65 to 80%, respectively.

Seasoning composition

Said seasoning composition may be in the form preferred by foreign locals, i.e. soup or sauce. The soup can be used in the form of a lot of soup, and the sauce can be used in the form of bibimyeon, bibim rice cakes, etc., which are grated in a state in which there is little soup.

The soup comprises anchovy flavor soup comprising 100 parts by weight of anchovy powder, 20 to 40 parts by weight of dried seasoning powder, 1 to 5 parts by weight of garlic powder, 20 to 40 parts by weight of onion powder and 5 to 10 parts by weight of dry carrot powder. Or a Kimchi flavor soup comprising 100 parts by weight of kimchi juice powder, 1 to 5 parts by weight of anchovy sauce, and 10 to 20 parts by weight of a dried kimchi flake.

Also, the sauce may be a beef flavor sauce comprising 100 parts by weight of red pepper powder, 90 to 120 parts by weight of beef extract and 20 to 40 parts by weight of starch syrup; Or a tomato flavor source comprising 100 parts by weight of tomato, 30 to 50 parts by weight of tomato paste, 20 to 40 parts by weight of onion, 10 to 20 parts by weight of carrot, 20 to 40 parts by weight of mussel and 1 to 5 parts by weight of garlic.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Production Example 1. Preparation of germinated brown rice extract

Germinated brown rice, and ginseng were mixed at a weight ratio of 1: 8 and extracted at 80 ° C for 20 minutes to prepare a germinated brown rice extract.

Production Example 2. Preparation of germinated brown rice extract

The gingival brown rice extract was prepared in the same manner as in Preparation Example 1, except that the extraction time was 50 minutes.

Example 1. Preparation of rice noodle soup

100 parts by weight of rice flour, 25 parts by weight of goami flour, 25 parts by weight of brown rice flour, 50 parts by weight of potato starch, 50 parts by weight of mung bean flour, 5 parts by weight of purified salt and 10 parts by weight of purified water were added to a kneader, Is put into an extrusion molding machine and is subjected to a steaming process to produce a face having a thickness of 0.8 mm. The produced surface was dried (26 ° C, humidity 30% for 22 hours) to prepare a rice noodle having a moisture content of 8%.

Example 2. Preparation of rice noodle soup _ Addition of germinated brown rice extract

Except that 50 parts by weight of the germinated brown rice extract prepared in Preparation Example 1 was added in the same manner as in Example 1 to prepare rice noodle.

Example 3: Preparation of Rice Rice Cake Rice Cake _ Addition of gingival brown rice extract

The paste was prepared in the same manner as in Example 2 except that the kneaded product was aged at 5 캜 at a low temperature for 2.4 hours and then dried for 45 hours to prepare a rice cake having a moisture content of 40%.

Comparative Example 1. Brown rice was not used

The rice noodles were prepared in the same manner as in Example 2 except that brown rice was not used.

Comparative Example 2: Addition of germinated brown rice extract

Rice bran water was prepared in the same manner as in Example 2 except that 80 parts by weight of the germinated brown rice extract prepared in Preparation Example 1 was used.

Comparative Example  3. Addition of germinated brown rice extract

Rice flour was prepared in the same manner as in Example 2 except that the germinated brown rice extract prepared in Preparation Example 2 was used in place of the germinated brown rice extract prepared in Preparation Example 1.

Comparative Example  4. Addition of germinated brown rice powder

Rice flour was prepared in the same manner as in Example 2 except that germinated brown rice flour was used instead of germinated brown rice extract.

< Test Example >

Test Example  1. Texture measurement

The texture of the noodles or rice cake soup prepared in Examples and Comparative Examples was measured using a Texture analysis XT-Plus instrument and a probe SMSP / 25 was used. Specific measurement conditions are as follows.

<TA Setting>

- Pre-Test Speed 5.0 mm / sec

- Test Speed 1.0 mm / sec

- Post-Test Speed 1.0 mm / sec

- Target Mode (Strain)

- Strain 30%

- Time (Time) 2 sec

- Trigger Type Auto (force)

- Trigger Force 5.0g

- Tare Mode Auto

- Adi. Option (AD. Option) On

- TA Calibrate - Height (TA Calibrate - Height)

- Return Distance 30 mm

- Return Speed 10 mm / sec

Contact Force 1

The results are shown in Table 1 below.

division Hardness Shout cohesion Gum Chewiness Example 1 1686.86 ± 161.31 0.95 + - 0.01 0.83 ± 0.01 1194.97 + 51.83 1114.13 + 156.51 Example 2 1697.12 ± 150.53 0.97 + 0.02 0.85 ± 0.01 1408.15 ± 131.31 1365.96 ± 126.23 Example 3 2116.58 ± 244.98 0.97 ± 0.01 0.90 + 0.02 2108.41 + - 586.61 1841.71 + - 484.32 Comparative Example 1 1112.01 + - 115.68 0.51 + - 0.01 0.34 + 0.02 715.26 +/- 164.24 785.15 + - 57.41 Comparative Example 2 1236.51 + - 107.42 0.59 + 0.02 0.50 0.03 826.65 + - 66.73 940.27 ± 100.57 Comparative Example 3 1602.35 + 129.67 0.93 + - 0.01 0.81 ± 0.01 1312.77 + 159.75 1212.49 + - 87.91 Comparative Example 4 1098.11 + - 101.59 0.43 + 0.03 0.30 0.02 648.71 + - 217.54 648.59 ± 99.46

As shown in Table 1 above, it was confirmed that the processed rice products produced according to Examples 1 to 3 of the present invention were superior in hardness, elasticity, cohesive force, gumminess, and chewiness to those of Comparative Examples 1 to 4.

In particular, it was confirmed that the hardness, elasticity, cohesiveness, gumminess and chewiness of Example 2 (rice noodle soup) and Example 3 (rice cake soup) were the most excellent.

Test Example  2. Measurement of physiologically active components

2-1. TPC (total phenolic content): Folin-Ciocalteu's phenol reagent was used to modify the coloring method (Singleton and Rossi, 1965). 1 g of the processed rice product was finely cut and mixed with 10 mL of 80% methanol, mixed with 200 μL of the extracted extract for 1 hour at room temperature, and 2.5 mL of distilled water and 200 μL of Folin-Ciocalteu`s phenol reagent. Lt; / RTI &gt; To the mixed solution, 2 mL of 7% Na ₂ CO ₃ solution was added. After reacting for a total of 90 minutes, absorbance was measured at 750 nm.

2-2. TFC (total flavonoid content): A coloring method using AlCl ₃ solution (Zhishen et al., 1999) was used. 3.2 mL of distilled water was added to 0.5 mL of processed rice extract, and 0.15 mL of 5% NaNO ₂ solution was added thereto, followed by reaction for 5 minutes. After that, 0.15 mL of 10% AlCl ₃ solution was added and reacted for 1 min. Then, 1 mL of 1 M NaOH was added, and the absorbance was immediately measured at 510 nm.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 TPC (mg GAE / g) 0.82 0.91 0.90 0.49 0.70 0.65 0.43 TFC (mg CE / g) 0.28 0.36 0.34 0.07 0.11 0.13 0.08

As shown in Table 2, it was confirmed that the rice processed products manufactured according to Examples 1 to 3 of the present invention had significantly higher amounts of physiologically active ingredients such as TPC and TFC than those of Comparative Examples 1 to 4.

In particular, the processed rice product prepared according to Examples 2 and 3 of the present invention was obtained by adding germinated brown rice extract, and it was confirmed that the content of physiologically active ingredient was higher than those of other Example 1 and Comparative Examples 1 to 4.

Test Example  3. Antioxidant ability  Measure

3-1. DPPH free radical scavenging ability: The method of Brand-Williams et al. (1995) was modified and measured. 100 uM of DPPH radical solution was prepared using 80% methanol and the solution was diluted with absorbance of 0.650 + 0.020 at 517 nm using 80% methanol. 2.98 mL of DPPH radical solution and 50 μL of each sample were added and reacted at room temperature for 30 minutes in a place where light was blocked. Then, the amount of DPPH radical reduction was measured at 517 nm.

3-2. ABTS radical scavenging ability: ABTS radical solution was prepared by mixing 2.5 mM ABTS and 100 mL of PBS in a 70 ° C water bath for 30 min. The ABTS radical solution was prepared at 734 nm with absorbance of 0.650 ± 0.020 using PBS solution. Lt; / RTI &gt; After absorbing 980 μL of the ABTS radical solution and 20 μL of each sample at 37 ° C for 10 minutes, the absorbance was measured at 734 nm.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 DPPH radical scavenging ability (mg AEAC / g) 0.46 0.59 0.57 0.11 0.37 0.30 0.15 ABTS radical scavenging ability (mg AEAC / g) 0.86 0.97 0.98 0.26 0.59 0.41 0.30

As shown in Table 3 above, the rice processed products produced according to Examples 1 to 3 of the present invention were found to have excellent antioxidative ability because of their excellent DPPH radical scavenging ability and ABTS radical scavenging ability.

In particular, it was confirmed that the processed rice products prepared according to Examples 2 and 3 of the present invention were obtained by adding germinated brown rice extract and were superior in antioxidant ability to those of other Example 1 and Comparative Examples 1 to 4.

Test Example 4. Sensory Test

- Using soup: After boiling 500 mL of distilled water, 50 g of processed rice product and soup (anchovy flavor soup, kimchi flavor soup) prepared in the Examples and Comparative Examples were boiled, and then 42 US consumers And the sensory evaluation was carried out by a 9-point scale method. The average value was obtained as shown in Table 4 below.

- Using the source: 500 mL of distilled water was boiled, and then 50 g of the processed rice product prepared in Examples and Comparative Examples was boiled. After boiling, it was quickly cooled for 10 seconds in flowing water, dehydrated for 3 minutes in a sieve, , Tomato sauce), and the average value of the sensory evaluation was measured by a scale of 9 points after the sample was made by 42 American consumers at the LA Holiday inn Conference Room in the United States. The results are shown in Table 4 below.

- Appearance preference degree, harmony, taste, texture (cotton or rice cake soup), comprehensive preference degree: 1 point = very bad, 9 point = very good

division Appearance Harmonious flavor Texture Comprehensive likelihood Example 1 Anchovy flavored soup 7.33 7.21 6.32 6.60 7.67 Kimchi taste soup 7.43 7.31 6.49 6.83 7.74 Beef sauce 6.38 5.95 5.09 5.67 5.90 Tomato sauce 6.93 6.93 5.17 6.67 7.50 Example 2 Anchovy flavored soup 7.48 7.56 6.69 6.71 7.71 Kimchi taste soup 7.69 7.79 7.02 7.03 8.09 Beef sauce 6.44 5.99 5.26 5.84 6.18 Tomato sauce 7.26 7.20 5.99 6.15 7.78 Example 3 Anchovy flavored soup 7.45 7.50 6.50 6.59 7.65 Kimchi taste soup 7.71 7.76 7.16 6.99 7.98 Beef sauce 6.35 7.11 5.84 5.71 6.09 Tomato sauce 7.10 7.69 6.42 6.20 7.58 Comparative Example 1 Anchovy flavored soup 4.27 4.58 3.19 3.25 4.26 Kimchi taste soup 4.58 4.99 3.67 3.51 4.61 Beef sauce 3.12 3.55 2.08 2.26 3.50 Tomato sauce 4.09 4.37 3.18 2.99 3.87 Comparative Example 2 Anchovy flavored soup 5.98 5.84 4.59 4.78 5.98 Kimchi taste soup 6.24 6.18 4.96 5.21 6.31 Beef sauce 5.41 5.12 4.81 4.34 4.82 Tomato sauce 5.92 5.69 5.24 4.82 5.27 Comparative Example 3 Anchovy flavored soup 5.18 5.07 3.98 4.06 5.53 Kimchi taste soup 5.88 5.69 4.29 4.82 5.97 Beef sauce 4.83 4.64 4.15 3.80 5.02 Tomato sauce 5.17 5.22 4.94 4.19 5.57 Comparative Example 4 Anchovy flavored soup 4.35 4.72 3.36 3.41 4.19 Kimchi taste soup 4.62 5.02 3.72 3.76 4.55 Beef sauce 3.31 3.69 2.30 2.51 3.68 Tomato sauce 4.28 4.45 3.41 3.27 3.97

As shown in Table 4, it was confirmed that the processed rice products prepared according to Examples 1 to 3 of the present invention were superior in appearance taste, harmony, taste, texture, and overall acceptability to Comparative Examples 1 to 4, Kimchi soup as a sauce, and tomato sauce as a sauce.

In particular, it was confirmed that Examples 2 to 3 are superior in performance to Example 1 and Comparative Examples 1 to 4, respectively.

The anchovy flavor soup comprises 100 parts by weight of anchovy powder, 30 parts by weight of dried seaweed powder, 1 part by weight of garlic powder, 30 parts by weight of onion powder and 5 parts by weight of dried carrot powder; The kimchi soup comprises 100 parts by weight of kimchi juice powder, 3 parts by weight of anchovy sauce, and 15 parts by weight of dried kimchi flakes; The beef flavor sauce comprises 100 parts by weight of red pepper powder, 110 parts by weight of beef extract and 40 parts by weight of starch syrup; Tomato flavor sauce was prepared containing 100 parts by weight of tomato, 40 parts by weight of tomato paste, 20 parts by weight of onion, 10 parts by weight of carrot, 25 parts by weight of mushroom and 1 part by weight of garlic.

Claims (14)

A gluten-free instant rice processed food comprising a rice processed product and a seasoning composition,
The rice processed products include rice flour, coriander flour, brown rice flour, potato flour, mung bean flour, Germinated brown rice extract,
Wherein the seasoning composition is a solid soup or a liquid source. delete The gluten free processed rice food according to claim 1, wherein the germinated brown rice extract is obtained by extracting germinated brown rice with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. The gluten-free instant rice processed food according to claim 1, wherein the germinated brown rice extract is extracted with a spirit. [Claim 7] The gluten free processed rice food according to claim 1, wherein the germinated brown rice extract is an extract extracted at 70-110 &lt; [deg.] &Gt; C for 10-30 minutes. The rice processed product according to claim 1, wherein the rice processed product comprises 10 to 40 parts by weight of high amylose powder, 10 to 40 parts by weight of brown rice flour, 40 to 60 parts by weight of potato starch and 40 to 60 parts by weight of mung bean powder per 100 parts by weight of the rice flour Wherein the gluten-free processed rice is processed. The gluten free instant rice processed food according to claim 1, wherein the germinated brown rice extract further comprises 40 to 60 parts by weight per 100 parts by weight of the rice flour. The gluten free instant rice processed food according to claim 1, wherein the processed rice product is rice noodle soup or rice cake soup. The gluten free instant rice processed food according to claim 1, wherein the moisture content of the processed rice product is less than 10%. delete The gluten-free processed rice product of claim 1, wherein the soup comprises anchovy powder, dried seaweed powder, garlic powder, onion powder and dried carrot powder. The gluten free instant rice processed food according to claim 1, wherein the soup comprises kimchi juice powder, anchovy sauce, and dried kimchi flakes. The gluten free instant rice processed food according to claim 1, wherein the sauce comprises red pepper powder, beef extract and syrup. The gluten-free ready-to-eat rice processed food according to claim 1, wherein the sauce comprises tomato, tomato paste, onion, carrot, mushroom and garlic.