KR101702723B1 - Preparing method for precooked dried rice - Google Patents

Abstract

The present invention relates to a method for preparing instant rice, and more particularly, it relates to a method for preparing instant rice, which comprises a step of adding rice bran extract to a rice raw material and cooking, The present invention relates to a method for producing instant rice having excellent restorative power.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of preparing instant rice,

The present invention relates to a method for producing instant rice.

As the national income has improved and the social structure has changed due to industrialization and urbanization, many changes have occurred in the people's diet. As the number of single-person households increases, the nuclear family increases, and as the number of dual-income couples increases, the participation of women in society becomes more widespread and the eating habits become more stylized. Especially, as the convenience of life and simplicity are pursued, the purchase rate of instant rice which can be easily purchased regardless of time is rapidly increasing.

In the case of ready-to-eat and convenience foods, they are sold directly at the shelf, storage, and sale places. Consumers do not need to heat them separately after the purchase. Therefore, neglecting hygiene is a serious risk of food poisoning. Because of the nature of the product that is ingested as it is opened, the likelihood of food poisoning during production, washing, packaging and distribution processes increases, necessitating the development of a hygienic management system for quality and food safety.

In addition, the consumption of food considering convenience has increased, and consumption of various kinds of foods such as instant intake food has increased. At the same time, the consumer psychology of pursuing health and quality has changed the form of instant food market, -being) culture is expanding.

However, in the past, most of the chemical additives and detergents have been used in order to solve the hygiene and safety problems of instant intake food, and thus the food poisoning due to the hygiene problem is increasing every year.

Korean Patent Laid-Open Publication No. 2013-113023 discloses instant cooked rice.

Korea Patent Publication No. 2013-113023

It is an object of the present invention to provide a method for producing instant rice which can secure food stability by a natural method without using a sterilization process or a chemical additive.

1. A method for preparing instant rice comprising the step of adding rice bran extract to raw rice.

2. The method for producing instant rice according to 1 above, further comprising a step of immersing the raw rice beans in the extract of citron before the cooking.

3. The process for preparing instant rice according to 1 above, wherein the citron extract is added in an amount of 0.8 to 1.5 times the weight of the raw material.

4. The method for producing instant rice according to 1 above, wherein the citrus juice extract is a mixed solvent extract of water and ethanol.

5. The extract of claim 4, wherein the extract is obtained by heating a dried powder of citron into 5 to 15 times its weight of water or a mixed solvent of water and ethanol and heating the mixture at a temperature of 60 ° C to 80 ° C for 1 hour to 3 hours By weight of the rice.

6. The process for producing instantaneous rice according to 1 above, wherein the citron extract is obtained by concentrating a mixed solvent extract of water and ethanol in a dried yuzu powder and lyophilizing the obtained solution.

7. The process for preparing instant rice according to 6 above, wherein the citrus juice extract has a concentration of the powder of 1.5 mg / ml to 5 mg / ml.

8. The process for producing instant rice according to 2 above, wherein said immersion is performed for 30 minutes to 3 hours.

9. The method of preparing instant rice according to 1 above, further comprising separating the rice balls from each other by contacting the cooked rice with water.

10. The method for producing instant rice according to claim 9, wherein the step of separating the balls is performed by repeating a process of immersing and resusing the rice in water.

According to the present invention, the instant rice production method does not require a separate heat sterilization step, so that the process efficiency is excellent and instant rice having high food stability can be produced without the addition of the chemical sterilizing agent.

INDUSTRIAL APPLICABILITY The ready-to-cook rice of the present invention has a high degree of degree of palatability, and can thus produce instant rice having high texture and digestion rate and excellent restoring power.

1 is a schematic process flow diagram according to one embodiment of the present invention.
Figure 2 shows the antioxidant activity of citron extract obtained according to one embodiment of the present invention.
Figure 3 shows the antioxidant activity of the citrus juice extract obtained according to one embodiment of the present invention.
4 shows the cytotoxicity of citron extract obtained according to one embodiment of the present invention.
FIG. 5 shows a method for evaluating the microbial stability of instant rice prepared according to an embodiment of the present invention.
FIG. 6 shows the results of microbial stability evaluation of instant rice prepared according to one embodiment of the present invention.

The present invention relates to a method for preparing instant rice having high food stability and high digestibility and absorption rate without requiring additional heat sterilization step or chemical sterilizing agent, will be.

Hereinafter, the present invention will be described in detail.

In the present specification, instant rice means rice that can be consumed only by a simple heating cooking process in which the consumer cooks the rice without microwave cooking or boiling water.

The method for producing instant rice of the present invention does not require a separate sterilization step, chemical sterilizing agent, additive, etc. because it includes a step of adding rice extract to raw material and cooking. It has good taste, digestion and absorption rate, and excellent stability in heating and cooking.

Raw materials may be rice, glutinous rice, white rice, brown rice, black rice, germinated brown rice, charred rice, other grains or a mixture thereof.

Raw material may be semi-finished.

The citron extract is a solvent extract of citrus junos siebold ex Tanaka. As the solvent, water, an alcohol having 1 to 4 carbon atoms and the like can be used, and a mixed solvent of water and ethanol can be preferably used.

Citron can be used in the form of a dry powder to maximize extraction efficiency.

The amount of the extraction solvent to be used is not particularly limited, and for example, a solvent having 5 to 15 times the weight of citron may be used. If the amount of the solvent used is less than 5 times, the dispersion of the dry powder may be difficult and the extraction may be insignificant. If the amount of the solvent is more than 15 times, the extraction and concentration may take a long time.

The extraction temperature may be from 60 to 80 캜, and preferably from 70 to 80 캜. If the extraction temperature is lower than 60 ° C, the degree of extraction may be insignificant. If the extraction temperature is higher than 80 ° C, the active ingredient may be thermally denatured or destroyed.

The extraction time can be from 1 hour to 3 hours. If the extraction time is less than 1 hour, the extraction degree may be insignificant. If the extraction time is longer than 3 hours, the difference in the extraction degree with the increase of the extraction time is small and the process efficiency is lowered. And may be appropriately selected depending on the extraction temperature within the above range. For example, when the extraction temperature is low, the extraction time can be relatively long, and when the extraction temperature is high, the extraction time can be relatively short.

Preferably, the citron extract may be obtained by dissolving the powder obtained by concentrating and freeze-drying the solvent extract in water. In such cases, it is easy to control the concentration of the citron extract.

The concentration under reduced pressure can be carried out, for example, at 40 캜 to 45 캜 for 60 minutes to 95 minutes, and lyophilization is carried out at a pressure of, for example, -50 캜 to -45 캜, 10 mil torr for 48 hours to 96 hours .

The citron extract preferably has a concentration of 1.5 mg / ml to 5 mg / ml of the powder. If the concentration is less than 1.5 mg / ml, the effect of adding the citron extract is insignificant. If the citron extract is used at an excessive amount in order to exhibit the effect, the moisture content of the instant rice may increase and the rice may become brittle. If it is more than 5 mg / ml, citron residue, citron flavor and the like may remain in the ready-to-eat rice and may be used at too high concentration to show toxicity to human body. In order to suppress this, when a small amount of citron extract is used at the time of cooking, the moisture content of instant rice may become high and become rice.

The present invention is capable of obtaining an antimicrobial and antioxidative effect by adding the citron extract solution obtained as described above to the raw rice beans, and does not require the addition of a disinfecting process or a chemical sterilizing agent, and is thus excellent in food stability. In addition, the degree of gelatinization is improved, and instant rice with high digestion and absorption rate and excellent stability can be produced. This is considered to be due to the fact that as the starch of raw rice grains becomes luxurious at the time of cooking and the intermolecular spacing becomes larger, the extract is introduced into the space.

The citron extract may be added at a ratio of 0.8 to 1.5 times the weight of the raw material. If the addition amount is less than 0.8 times, the effect of addition of the citron extract is insignificant and the water content is low, resulting in rice, which may result in a loss of taste and restorative power. If it is more than 1.5 times, the moisture content is high, and the rice may be kneaded, whereby the hardness and resilience of the rice may be lowered. In addition, the instant rice may contain residues of citron, citron scent, and the like.

In addition, the raw material may be previously immersed in water, but the present invention may further include a step of immersing the raw material raw material in the extract of citron before the above-mentioned cooking.

It is possible to further improve the effect obtained by the rice cakes by immersing the raw rice beans in the citron extract and to prevent contamination which may occur during the immersion of the raw beauties.

The immersion time is not particularly limited and may be, for example, 30 minutes to 3 hours. If the immersion time is less than 30 minutes, the degree of functional improvement due to immersion may be insignificant. If the immersion time is longer than 3 hours, contamination may occur as the time for exposure to the external environment increases.

The temperature of the citron extract for immersing the raw material bean may be room temperature, for example, 10 to 25 ° C.

The present invention may further include separating the rice balls from each other by contacting the cooked rice with water.

In general, instant rice is packaged in a dried state in a container. In the present invention, when the rice balls are separated in advance before the drying bath, the rice is dried in a separated state. In such a case, the heat is uniformly transferred during the heating cooking, and uniform cooking is possible in a short time.

Separation of the grains can be accomplished by contacting the rice with water to remove the starch. The method of contacting is not particularly limited and can be suitably performed so that the nutrients can be minimized while sufficiently separating the grains. For example, it can be performed by repeating the process of immersing and recovering cooked rice in water. Specifically, rice can be put into a container such as a basket through which water can be permeated, and the process of immersing and resuscitating the basket in water can be repeated, and the process can be performed while shaking the container so that the water is evenly contacted.

It is preferable that the water is low in temperature because it suppresses loss of nutrients of the rice and hardens the surface to maintain moisture. For example from 0 ° C to 5 ° C. If the temperature is higher than 5 占 폚, the nutrient component may be lost and the water retaining effect may be insignificant.

The contact time can be, for example, 5 seconds to 15 seconds. If the contact time is less than 5 seconds, the degree of separation of the grains may be insignificant. If the contact time is more than 15 seconds, the nutrients of the rice may be washed away excessively.

Drying the rice from which the grains have been separated; And packaging the dried rice into a container.

The drying conditions are not particularly limited, and they can be dried, for example, at 32 ° C to 36 ° C for 12 to 36 hours.

Since the method of preparing instant rice of the present invention including the above step does not require a separate heat sterilization step, the process efficiency is excellent, and instant rice having excellent food stability can be manufactured since no compound for sterilization is used. In addition, it is possible to produce rice having excellent sensory and digestive absorption.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples.

Manufacturing example  1-9

50 g of citrus junos siebold ex Tanaka were dissolved in 500 ml of solvent and extracted according to the extraction conditions shown in Table 1 below. Then, the mixture was concentrated under reduced pressure at 45 DEG C for 80 minutes, and the concentrated extract was filtered and lyophilized for 72 hours to obtain a powder. The obtained powder was dissolved in purified water to eliminate antimicrobial and antioxidative effects depending on the pH, and the pH was adjusted to 7.0 in order to verify antimicrobial and antioxidant effects of the pure citron extract.

Then, the extract was stored at -20 캜.

division Extraction solvent (% by weight) Extraction temperature (캜) Extraction time (hours) Production Example 1 Water 100 80 2 Production Example 2 Water 100 70 One Production Example 3 Water 100 70 3 Production Example 4 Water 50 / ethanol 50 60 One Production Example 5 Water 50 / ethanol 50 60 3 Production Example 6 Water 50 / ethanol 50 80 One Production Example 7 Water 50 / ethanol 50 80 3 Production Example 8 Water 50 / ethanol 50 85 3

Experimental Example

1. Measurement of antibacterial effect of citron extract

(1) Antimicrobial activity measurement

The antibacterial activity of the citron extract solution of the production example was measured. The strains and media used were those commonly used for food safety measurements and are shown in Table 2.

Bacillus cereus (B. cereus) and Staphylococcus aureus (S. aureus) are representative food pathogenic bacterium, and they are classified according to the criteria and specifications of instant food intake by the Korean Food and Drug Administration .

Test strain Gram (+/-) badge Incubation temperature
(° C) Incubation time
(time) Bacillus cereus + Trypticase Soy Broth 37 ℃ 18 Staphylococcus aureus + 16 Escherichia coli - 15

The antimicrobial activity was measured by Disc diffusion assay. 20 ml of Muller Hinton Ⅱ Agar, a solid medium for exclusive use of Disc diffusion assay, was poured into the culture dish, and 100 μl of the test strain was inoculated as shown in Table 2 and dried. Subsequently, disc paper (diameter: 6 mm) was placed on the designated position, and 20 μl of the extract of the production example (citron extract concentration 2 mg / ml) was absorbed into Disc paper (diameter: 6 mm) and cultured according to the test strain culture conditions. The diameter of the clear zone formed after culturing was measured to evaluate the antibacterial activity of the citron extract. Kanamycin, an antibiotic, was used as a control.

The measurement results are shown in Table 3 below.

Target sample Growth restriction (mm) E. coli
(ATCC 25922) B. cereus
(ATCC 14579) S. aureus
(ATCC 25923) Kanamycin 26.45 + - 0.46 20.26 ± 0.54 21.33 + - 0.48 Production Example 1 7.04 + 0.11 - 9.24 ± 0.18 Production Example 2 12.24 + 0.08 11.83 + - 0.22 12.10 ± 0.22 Production Example 3 11.88 ± 0.19 12.16 + - 0.23 - Production Example 4 - 0.10 + - 0.14 10.40 ± 0.09 Production Example 5 11.13 + - 0.01 11.04 + - 0.15 7.42 ± 0.27 Production Example 6 11.91 + 0.13 12.16 + 0.02 8.11 ± 0.26 Production Example 7 12.29 ± 0.08 12.80 + 0.17 7.43 ± 0.28 Production Example 8 10.18 ± 0.17 8.25 + - 0.35 9.67 ± 0.21

As shown in Table 3, it is generally confirmed that the extracts extracted with a mixture of water and ethanol are excellent in antibacterial activity.

In the case of Preparation Example 2, the antibacterial effect was also excellent. However, in the case of the extract obtained by using only water as the extraction solvent, a gel-like precipitate was obtained upon standing for a long time, The extract of Preparation Example 7 was used.

(2) Measurement of minimum inhibitory concentration

The Minimum Inhibitory Concentration (MIC) of the citron extract was evaluated by a twofold dilution method.

The intrinsic hue contained in the extract in the absence of the test strain was determined as standard and the optical density value was measured at the absorbance at 595 nm and the absorbance value after the growth of the test strain was measured, The minimum inhibitory concentration was set according to Equation 1

[Equation 1]

Minimum inhibitory concentration = final absorbance value - standard absorbance value.

division Escherichia coli Bacillus cereus Staphylococcus aureus Minimum inhibitory concentration
(占 퐂 / ml) 200 1600 400

The final measured OD600 values were statistically analyzed by one-way ANOVA (Dunnett's method). As a result, as shown in Table 4, the minimum inhibitory concentration against Gram-negative bacteria E. coli was 200 占 퐂 / mL, The minimum inhibitory concentrations for S. cereus and S. aureus were estimated to be 1600 μg / ml and 400 μg / ml, respectively.

2. Antioxidant efficacy of citron extract

 (One) Radical  Evaluation of scavenging activity

The antioxidant activity of Citrus junos siebold ex Tanaka extract was evaluated by radical scavenging activity through DPPH assay.

2, the radical scavenging activity was increased as the concentration of the citron extract increased, and it was confirmed that the antioxidant activity was also effective at a relatively low concentration compared to the human body surface area. In addition, the antioxidant effect was superior to that of BHT, a food additive and a synthetic antioxidant.

(2) Oxidative  Cells for damage Protection ability  evaluation

MEF (mouse embryonic fibroblast) cells cultured for 24 hours were treated with citron extract and cultured. Afterwards, the cell protective effect against the oxidative damage of citron extract on H ₂ O ₂ was directly evaluated by comparing the cell viability with MTT assay by treatment with 600 μM of hydroperoxide (H ₂ O ₂ ).

Referring to FIG. 3, the cell survival rate of the H ₂ O ₂ -treated group is about 20%, while the cell survival rate of the citron extract-treated group is increased in a concentration-dependent manner, indicating that the cell is protected.

3. Evaluation of cytotoxicity of citron extract

Cell viability of mouse embryonic fibroblast (MEF) cells treated with citron extract was investigated to determine cytotoxicity of citron extract.

Referring to FIG. 4, when the citron extract was used at a low concentration, the cell survival rate was further increased and the cell survival rate was not significantly different even when treated at an ultra high concentration, as compared with the control (untreated group).

Example  And Comparative Example

300 g of rice was cut and then immersed in water at 15 캜 for a predetermined time.

Thereafter, the rice soaked with the pressure cooker (Kukui Electronics) was cooked to obtain rice. The finished rice was put into a basket, and the process of immersing and removing the rice in 5 ° C water while shaking the basket was repeated for 15 seconds to separate the rice balls. The rice separated from the grains was hot-air dried at 35 ° C for 24 hours and packed in 80 g portions to prepare instant rice.

The water used for soaking and cooking, the soaking time, and the amount of water used in the cooking are shown in Table 5 below.

division Immersion Cooking Kinds density
(mg / ml) time Kinds density
(mg / ml) Usage (ml) Example 1 Production Example 7 2 One Production Example 7 2 340 Example 2 Production Example 7 2 2 Production Example 7 2 340 Example 3 Production Example 7 2 2 Production Example 7 2 460 Comparative Example 1 Purified water - One Purified water - 340 Comparative Example 2 Purified water - 2 Purified water - 340 Comparative Example 3 Production Example 7 2 2 Purified water - 340

Experimental Example

One. Instant rice  Microbiological stability evaluation

The test sample solution for measuring the food safety of instant rice was prepared by adding 2.5 g of instant rice of Examples and Comparative Examples to 25 ml of Peptone water, stirring at high speed for 3 minutes, and culturing at 37 ° C for 18 hours.

Thereafter, as shown in FIG. 5, the cells were diluted 10-fold by the 10-fold dilution method, and 100 ml per dilution solution was added to the solid medium. After that, the microbial safety evaluation was carried out by measuring the number of colonies growing after culturing at appropriate growth temperature for 24 hours.

The 10-fold dilution method described in Example 3 was used to prepare a stepwise dilution from 10 ⁸ to 10 ^3, and then 100 μl of each diluted solution was aseptically taken in three standard plate agar plates and impregnated with the medium Stir until the liquid does not flow and the Petri dish is inverted and incubated at 37 ° C for 48 hours. Immediately after incubation, the number of colonies was calculated by selecting a flat plate that produced 30 to 300 colonies per plate to calculate the number of colonies generated using the colonization calculator. The conditions are shown in Table 6 below, and the results are shown in Table 7 and FIG.

Culture medium Detection strain Temperature Incubation time Plate count agar Total bacterial count 35 ~ 37 ℃ 48 ± 3 hours

division Total bacteria
(Total viable colony, CFU / g) Example 1 3.86 x 10 ⁷ Example 2 6.03 x 10 ⁵ Example 3 2.64 x 10 ⁶ Comparative Example 1 1.7 x 10 ⁹ Comparative Example 2 8.37 x 10 ⁹ Comparative Example 3 5.01 x 10 ⁸

Referring to Table 7 and FIG. 6, it can be seen that the total amount of bacteria measured in the instant rice of the examples was significantly smaller than those of the comparative examples.

2. Instant rice  Functional evaluation

(1) Evaluation of degree of aging and degree of aging

The degree of gelatinization and degree of aging of instant rice of the examples and comparative examples were evaluated using the iodine method of? -Amylase. The iodine reaction was a reaction with starch, and the degree of coloration of starch was measured by absorbance at 625 nm. The calculation results are shown in Table 8 below.

&Quot; (2) "

(%) = {(A-b) / (a-c)} x 100

a: absorbance of total starch fraction

b: Absorbance of starch fraction after enzyme reaction

c: Absorbance of starch fraction after complete decomposition by enzyme

&Quot; (3) "

Degree of aging (%) = 100 - Luxury

division Luxury (%) Aging (%) Example 1 70.33 + - 4.35 29.67 + - 4.35 Example 2 71.35 + - 0.60 28.65 + - 0.60 Example 3 73.11 + - 1.27 26.89 ± 1.02 Comparative Example 1 66.73 ± 1.92 33.27 ± 1.92 Comparative Example 2 68.69 ± 1.85 32.31 + - 1.85 Comparative Example 3 65.94 + - 0.72 34.06 ± 1.92

Table 1 shows that the degree of liquefaction of the rice was significantly influenced by the immersion time of the rice. The results are shown in Table 8, in which Example 1 immersed for the same time had a higher degree of gelatinization than Comparative Example 1 and Examples 2 and 3 were compared with Comparative Examples 2 and 3 It can be confirmed that the degree of degree of luxury is high.

The degree of gelatinization of normal rice was about 73%, and it can be confirmed that the rice of the examples showed similar results. The higher the degree of gelatinization, the better the texture and the sensory property, and the higher the digestion rate.

(2) Hardness evaluation

25 mL of water at 100 ° C. was added to 10 g of instant rice of the examples and comparative examples, and the properties were measured 5 minutes after shaking well. The hardness was determined from the TPA (Texture profile analysis) parameter of the force-time curve obtained when the sample was compressed .

The above experiments were carried out three times and the average values thereof are shown in Table 9 below.

division Hardness (g) Springiness Example 1 498 0.47 + 0.12 Example 2 495 0.45 + 0.11 Example 3 470 0.40 0.0 Comparative Example 1 474 0.45 ± 0.12 Comparative Example 2 465 0.40 0.11 Comparative Example 3 470 0.42 + 0.11

It is known that the hardness of ordinary rice is about 700 g. Referring to Table 9, the hardness obtained when the instant rice of Examples 1 to 3 was heated and cooked was higher than those of Comparative Examples and the elasticity was similar, It can be confirmed that the stability of the city is excellent. In the case of Example 3, the hardness and elasticity were somewhat lowered by putting a large amount of the needle index, but the effect was still excellent.

3. Sensory evaluation of instant rice

The instant rice of the examples and the comparative examples was cooked (25 g of water at 100 ° C was added to 10 g of instant rice, and the mixture was well stirred and left for 5 minutes), and sensory evaluation was performed on panels of 22 male and female 22 Respectively.

The appearance, color, texture and restitution score of regular rice, which was appropriately adjusted so as not to be overcrowded, was evaluated as 9 points, which is the highest score, from 1 point to 9 points Respectively.

The average values of the obtained results are shown in Table 10 below.

division Exterior color Texture Back Example 1 6.22 5.81 6.48 6.17 Example 2 6.81 6.01 6.61 6.48 Example 3 6.10 5.88 6.32 6.01 Comparative Example 1 5.32 5.33 6.11 5.64 Comparative Example 2 5.10 5.22 6.28 5.32 Comparative Example 3 5.57 5.65 6.35 5.69

Referring to Table 10, it can be seen that when instant rice of Examples 1 and 2 was cooked, it was excellent in restorative power, excellent in mouthfeel and goodness, and excellent in appearance, similar to that of ordinary rice. In the case of Example 3, the excessive use of cooking water resulted in a slight decrease in mouthfeel and restitution, but still excellent results were obtained.

It can be confirmed that the color of instant rice of the embodiment is not significantly different from that of ordinary rice.

However, when the ready-made rice of Comparative Examples 1 to 3 was cooked, the restorative power was lowered, and it was confirmed that the score of texture and restoration was low.

Claims (10)

Adding a citron extract solution of 0.8 to 1.5 times the weight of the raw material to the rice raw meal and cooking; And
And bringing the cooked rice into contact with water to separate the pieces from each other.
The method according to claim 1, further comprising the step of immersing the raw rice beans in an extract of citron before the cooking.
delete The method according to claim 1, wherein the citrus juice extract is a mixed solvent extract of water and ethanol.
The extract according to claim 4, wherein the extract is obtained by heating a dried powder of citron into a mixed solvent of water and ethanol in a weight of 5 to 15 times the weight of the dried powder, and heating the mixture at a temperature of 60 to 80 ° C for 1 to 3 hours. ≪ / RTI >
[3] The method according to claim 1, wherein the citron extract is obtained by concentrating a mixed solvent extract of water and ethanol in a dried yuzu powder and lyophilizing the resulting powder, which is dissolved in water.
[Claim 6] The method according to claim 6, wherein the citron extract has a concentration of the powder of 1.5 mg / ml to 5 mg / ml.
The method according to claim 2, wherein the immersion is performed for 30 minutes to 3 hours.
delete The method according to claim 1, wherein the step of separating the balls is performed by repeating a process of immersing and draining the rice in water.

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