KR101783093B1

KR101783093B1 - Method for producing scorched rice using germinated red unpolished rice

Info

Publication number: KR101783093B1
Application number: KR1020150111252A
Authority: KR
Inventors: 배준모; 배두환; 천상욱
Original assignee: 배준모
Priority date: 2015-08-06
Filing date: 2015-08-06
Publication date: 2017-09-28
Also published as: KR20170017403A

Abstract

(A) sterilizing the red brown rice by immersing it in water; (b) sterilizing the sterilized red brown rice of step (a) by soaking in water; (c) ripening the germinated red germinated brown rice of step (b); And (d) baking and drying the coarse red germinated brown rice of step (c). The method for producing the rice gruel using the red germinated brown rice and the method for producing the germinated brown rice .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing germinated red rice unpolished rice,

Whole grain is an unpurified cereal, which contains many nutritional and physiologically active ingredients that are useful for the human body rather than being refined, and is being developed into a variety of products that receive the attention of health-oriented consumers. Brown rice, which is a form of whole grains, is composed of rice bran, embryo and endosperm which contains pericarp, seed coat and aleurone layer with rice husk removed from rice. It is rich in nutrients such as proteins, vitamins, minerals and dietary fiber.

Brown rice contains abundant physiologically active substances such as γ-oryzanol, octacosanol, β-sitosterol, γ-aminobutyric acid, tocopherol and tocotrienol These physiologically active substances have been reported to have effects of blood glucose lowering, blood pressure increase, cholesterol lowering, and anticancer activity.

The black rice, which is a type of colored rice, has a high content of dietary fiber and rich nutrients such as vitamins and minerals. The black rice contains physiologically active ingredients such as polyphenols, flavonoids, anthocyanins and γ-oryzanol, which are known to exhibit antioxidant functions in vivo. Anthocyanin, a magenta pigment present in the rice bran layer of black rice, is composed mainly of glycosides such as cyanidin-3-glucoside and malvidin-3-glucoside. And have been reported to have various physiological activities such as antioxidative activity, antimicrobial activity, antimutagenic activity, thrombolytic activity and anti-aging effect. Rice is classified into rice and glutinous rice depending on the content of amylose. Like ordinary rice, black rice is divided into rice and glutinous rice.

Grain causes biochemical and physicochemical changes in seedling by germination, improving digestibility and increasing physiological activity. It is known that germination of germinated brown rice is more softened than that of brown rice to improve the taste of the rice and activation of various enzymes in seedling to increase the content of health functional substance. In recent years, as a part of activation of brown rice consumption, overcoming the disadvantages of brown rice, germination including various nutritional and functional properties has been spotlighted. Such germination is softened compared to conventional brown rice, and texture improvement and functional improvement are improved, Activation of various nutrient functional ingredients and enzymes such as ferulic acid, tocotrienols, magnesium, zinc, γ-oryzanol, β-sitosterol and γ-aminobutyric acid Is known to activate or increase the health functional substance.

Since the conventional commercially available Nurungji is produced mainly from white rice, there is a problem that the taste and nutrition are monotonous. Therefore, it is necessary to develop Nurungji which has higher nutrition, functionality and preference than conventional Nurungji.

Korean Patent Laid-Open Publication No. 2003-0041939 discloses a rice substitute-type baking sheet and its manufacturing method, and Korean Patent Laid-Open Publication No. 2005-0015132 discloses a baking sheet manufacturing method. However, There is no technology to manufacture.

The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a method and apparatus for selecting a brown rice type, a germination process, The present invention is to provide a method of manufacturing a rice cake which has high nutritional content and improved taste, by optimizing manufacturing conditions such as a roasting condition and a baking condition.

In order to solve the above-mentioned problems, the present invention provides a process for producing a brown rice hull, comprising the steps of: (a) (b) sterilizing the sterilized red brown rice of step (a) by soaking in water; (c) ripening the germinated red germinated brown rice of step (b); And (d) baking and drying the coarse germinated brown germinated brown rice of step (c), wherein the germinated brown germinated brown rice is baked and dried.

The present invention also provides a rice cake using the red germinated brown rice produced by the above method.

The present invention is based on the discovery that by using the red germinated brown rice, the functional ingredients such as total polyphenols and flavonoids are enhanced and the antioxidative activity is also high It is possible to provide a rice cake with excellent taste and texture and improved taste. In addition, for juvenile snacks, it is also possible to provide the rice cake which can be ingested for the elderly as well as digesting and absorbing because it is good for swallowing and swallowing.

FIG. 1 is a schematic view of a process for producing the rice cake of the present invention.
Fig. 2 shows black, brown, green, and mixed brown rice used in the preparation of the rice cake.
Fig. 3 shows the germination process of black brown rice, red brown rice, and green brown rice.
Fig. 4 shows a process of baking the rice cake using the rice cake maker.
FIG. 5 shows a photograph of a rice cake completed using black brown rice, red brown rice, green brown rice, and mixed brown rice.

In order to achieve the object of the present invention,

(a) sterilizing the red brown rice by immersing it in water;

(b) sterilizing the sterilized red brown rice of step (a) by soaking in water;

(c) ripening the germinated red germinated brown rice of step (b); And

and (d) baking and drying the coarse germinated brown germinated brown rice of the step (c), and then drying the germinated brown germinated brown rice.

In the method for producing the rice germinated rice using the red germinated brown rice of the present invention, the red rice brown rice used in the preparation of the rice bran rice has superior nutritional composition and antioxidative activity as compared with the case of using the brown rice or other colored brown rice, It was able to be made with enhanced baked rice. In addition, in order to solve the problem that the scarlet brown rice contains a large amount of nutrients such as minerals, fibers and vitamins compared to white rice but the texture or soft taste is poor, the present invention can optimize the production conditions such as scarlet rice germination, And it was able to be made into the burned rice which does not lose the texture and soft taste compared to the white rice burning rice.

In the method of manufacturing the rice germinated rice using the red germinated brown rice of the present invention, the sterilization in the step (a) is preferably sterilized by immersing the red rice brown rice in water at 55 to 65 ° C for 8 to 12 minutes, Can be sterilized by immersing the red rice brown in water at 60 DEG C for 10 minutes. As described above, sterilization by the high-temperature sinking method effectively sterilized the red-brown rice skin and improved the germination rate.

In step (b), preferably, the sterilized red brown rice is roasted in water at 20 to 25 ° C for 5 to 10 hours, and then the roasted brown rice is roasted for 24 to 48 hours It can be germinated by soaking. The red rice brown soaked as described above absorbed moisture, expanded and became softened to form a condition capable of sprouting from the rice husk. However, when it is immersed for a longer period than the above range, the nutrients are eluted. In addition, the brown rice germinated as described above can be made into a burned rice in which the texture is softened to improve the texture and the degree of preference, but when the germinated brown rice is germinated longer than the above range, there is a problem that the taste of the burned rice falls.

The method for manufacturing the rice cake using the red germinated brown rice of the present invention is more specifically

(a) sterilizing the red brown rice by immersing it in water at 55 to 65 ° C for 8 to 12 minutes;

(b) sterilizing the sterilized red brown rice of step (a) in water at 20 to 25 ° C for 5 to 10 hours, germinating by soaking for 24 to 48 hours;

(c) mixing the germinated red germinated brown rice of step (b) at 100 to 120 ° C for 30 to 40 minutes; And

(d) shaping the cooked brown germinated brown rice of step (c) into a thickness of 0.5-1.0 cm, baking at 140-160 ° C for 2-4 minutes, and drying at 20-25 ° C for 8-12 hours May include,

More specifically,

(a) sterilizing the red brown rice by immersing it in water at 60 DEG C for 10 minutes;

(c) boiling the germinated red germinated brown rice of step (b) at 112 DEG C for 35 minutes; And

(d) shaping the cooked brown germinated brown rice of step (c) to a thickness of 0.5 to 1.0 cm, baking at 150 ° C for 3 minutes, and drying at 20 to 25 ° C for 10 hours.

In the process for preparing rice germinated rice using the red germinated brown rice of the present invention, it was possible to sufficiently increase the brown rice in the state suitable for the preparation of the rice cake by the condition of the step (c). However, There is a problem in that the texture is damaged.

In addition, in the method of manufacturing the rice gruel using the red germinated brown rice of the present invention, the baking under the condition of the step (d) can be made into a scarlet rice brown rice cake with improved fragrance and taste, Drying under the conditions prevented dough from being made dough and improved texture.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Comparative Example 1: Manufacture of white gingival brown rice

(a) Common rice (cultivar: Saenuri) cultivated in Hampyeong-gun, Jeollanam-do, was harvested, dried and separated into rice hull and white brown rice. The separated brown rice was immersed in water at 60 DEG C for 10 minutes and sterilized by a hot salting method by treating with hot water.

(b) The sterilized brown rice was poured into water at 20 to 25 ° C for 5 to 10 hours, and the lid was closed so as to prevent water from being blown against the wipes or covered with a wet towel so as not to be exposed to direct sunlight. Water was sprinkled twice a day and germinated for 1 to 5 mm in length for 24 to 48 hours.

(c) The germinated brown rice was put into a steamer, and steamed at 112 캜 for 35 minutes to make it gelled.

(d) 30 g of each of the wet brown rice was uniformly spread on a flask and shaped into a thickness of 0.5 to 1.0 cm. The formed burned rice was baked at 150 ° C for 3 minutes with a Nurungji machine (BEETER Nurungji Maker, BE-7200) and dried at room temperature (20 to 25 ° C) for 10 hours. The dried rice cake was crushed to a size of 200 mesh or less by using a pulverizer (Japan-Korea crusher, FM700SS).

Manufacturing example 1: Manufacture of black germinated brown rice

The brown rice was prepared by the method of Comparative Example 1, except that black rice was used instead of white brown rice.

Manufacturing example 2: Manufacture of brown rice germinated brown rice

The rice cake was prepared by the method of Comparative Example 1, except that a red rice brown rice was used instead of a white rice brown rice.

Manufacturing example 3: Manufacture of green germinated brown rice

The brown rice was prepared in the same manner as in Comparative Example 1 except that white rice was used instead of green brown rice.

Manufacturing example 4 Colored germinated mixed brown rice curd

The brown rice produced by the method of Comparative Example 1, but not mixed with white brown rice and mixed with black, red and green brown rice, was used to prepare the rice cake.

Manufacturing example 5: Manufacture of scarlet rice brown rice

The baked rice was prepared by the method of Preparation Example 2, but in the step (b), the brown rice was immediately boiled without germination to prepare the rice cake.

Example 1: Determination of total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added, and the mixture was shaken at 27 ° C in a shaking bath ( shaking bath. After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.

Comparison of Total Phenolic Compounds in Germinated Brown Rice Brown Rice sample Total phenol content (mg / kg) Catechin Chlorogenic acid Tannic acid Comparative Example 1 74.4 ± 2.4 112.2 ± 2.8 83.1 ± 1.8 Production Example 1 107.4 ± 1.1 170.7 ± 1.6 119.4 ± 1.1 Production Example 2 109.9 ± 3.0 174.3 ± 4.4 121.9 ± 3.0 Production Example 3 80.6 ± 1.8 130.3 ± 2.7 92.6 ± 1.8 Production Example 4 96.9 ± 0.3 154.8 ± 0.4 108.9 ± 0.3

The total phenolic compound contents of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 are shown in Table 1. As can be seen from Table 1, the total phenol content of Production Example 2 was the highest at 174.3 mg / kg for chlorogenic acid, followed by 170.7 mg / kg for Preparation Example 1, and the content of Comparative Example 1 Was 112.2 ㎎ / ㎏. It was found that the total phenolic compound content was higher than that of white rice brown rice. This tendency was the same for catechin and tannic acid. As shown in Preparation Example 2, the highest total phenol content was obtained in the case of producing brown rice using yellow rice brown rice.

Example 2: Measurement of total flavonoid content

The total flavonoid content from the methanol extracts of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 was measured by adding 75% methanol to 0.1 g of each sample overnight at room temperature, taking 1.0 ml of the test solution in a test tube, Diethylene glycol was added and mixed well. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was treated in the same manner as the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined therefrom.

Comparison of Total Flavonoid Content of Germinated Brown Rice Brown Rice sample Total flavonoid (mg / kg) Comparative Example 1 13.4 ± 0.4 Production Example 1 18.6 ± 0.9 Production Example 2 19.4 ± 0.8 Production Example 3 13.0 ± 0.5 Production Example 4 14.8 ± 0.6

The total flavonoid contents of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 were shown in Table 2 above. As can be seen from Table 2, the total flavonoid content in Preparation Example 2 was the highest at 19.4 mg / kg, followed by 18.6 mg / kg in Preparation Example 1, and the content of Comparative Example 1 and Preparation Example 3 Were 13.4 and 13.0 ㎎ / ㎏, respectively. Therefore, it was found that the total flavonoid content was increased by using the red rice brown rice when the rice gruel was germinated.

Example 3: DPPH Radical Scatters exam

In order to measure the antioxidative activity by hydrogen electron donating ability, 900 μl of DPPH solution (100 μM) and 100 μl of each sample were dissolved in methanol (or DMSO) solvent in Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 Were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

Comparison of DPPH radical scavenging ability of germinated brown rice brown rice Sample (ppm) DPPH radical scavenging ability (%) 250 500 1000 2000 RC ₅₀ Comparative Example 1 5.4 ± 0.1 9.2 ± 0.2 32.7 ± 0.3 56.3 ± 0.5 1948.8 Production Example 1 37.4 ± 0.1 61.7 ± 0.2 89.4 ± 0.1 93.0 ± 0.1 484.5 Production Example 2 48.7 ± 0.6 77.3 ± 0.5 92.3 ± 0.1 93.1 ± 0.1 303.2 Production Example 3 3.6 ± 0.3 6.6 ± 0.1 26.2 ± 0.1 45.0 ± 0.2 2227.8 Production Example 4 18.7 ± 1.1 33.2 ± 0.5 62.1 ± 0.2 91.9 ± 0.3 977.2

The results of DPPH radical scavenging of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 are shown in Table 3 above. DPPH radical scavenging activity of Preparation Example 2 was the highest at 92.3% at 1000 ppm of extract, 89.4% of activity of Preparation Example 1, and 26.2% of Production Example 3, respectively. Therefore, the DPPH radical scavenging activity of ganoderma powder prepared from germinated red brown rice tended to increase, indicating that it was highly antioxidant. On the other hand, the amount of extract required to exhibit 50% DPPH radical scavenging ability, that is, IC ₅₀ The values were also as low as 303.2, 484.5, and 977.2 ppm in the order of Production Example 2, Production Example 1, and Production Example 4, respectively.

Example 4: nitrite Scatters exam

Measurement of nitrite scavenging activity from the methanol extracts of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 was carried out by adding 40 μl of the sample extract to 20 μl of 1 mM NaNO ₂ , 0.1 N HCl (pH 1.2) or 0.2 M citrate buffer citrate buffer, pH 4.2) or 0.2 M citrate buffer (pH 6.0) to a volume of 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1,000 μl of 2% acetic acid and 1 μl of a Griess reagent (1% sulfanilic acid and 1% naphthylamine (30% naphthylamine) in a ratio of 1: 1, prepared immediately before use) was added and mixed well. The mixture was incubated at room temperature for 15 minutes at room temperature. Absorbance was measured at 520 nm, Respectively.

N (%) = [1- (A-C) / B] 100

N: Nitrite scavenging ability

A: After 1 hour of addition of sample to 1 mM NaNO ₂ absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Comparison of nitrite scavenging ability of germinated brown rice brown rice sample Nitrite scavenging ability (%) Comparative Example 1 21.8 ± 3.1 Production Example 1 23.5 ± 5.2 Production Example 2 53.6 ± 2.7 Production Example 3 26.4 ± 2.4 Production Example 4 35.8 ± 2.0

The nitrite scavenging activity of Comparative Example 1 and Preparation Examples 1, 2, 3, and 4 was shown in Table 4 above. As can be seen from Table 4, the nitrite scavenging activity of Preparation Example 2 was the highest at 53.6%, the activity of Preparation Example 4 was 35.8%, and the activity of Comparative Example 1 was 21.8 %, Respectively. Therefore, nitrite scavenging activity was increased most when using red rice brown rice.

Example 5: Sensory evaluation of rice cake according to kinds of brown rice

10 children (aged 8 ~ 13), 10 youth (14 ~ 18 years, 5 boys and girls), 10 women (19 ~ 64 years) 5, 5, and 5 years old, 5 male, 65 years old and over, were added to the samples of Comparative Example 1, Preparation 1, 2, 3, 4 and 5, The taste, color, flavor, taste, texture and liking were evaluated. The results are shown in Table 5 with a score of 5 points scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).

Sensory Evaluation of Germinated Brown Rice Brown Rice sample color
(color) incense
(aroma) flavor
(taste) Hardness Chewiness
(chewiness) Comprehensive preference map
(overall acceptability) Comparative Example 1 4.0 4.4 4.4 4.0 4.0 4.3 Production Example 1 4.6 4.6 4.4 4.3 4.6 4.6 Production Example 2 4.9 4.9 4.6 4.4 4.6 4.8 Production Example 3 4.7 4.7 4.4 4.2 4.3 4.6 Production Example 4 4.6 4.6 4.3 4.1 4.3 4.4 Production Example 5 4.8 4.6 4.4 4.2 4.0 4.3

As can be seen from Table 5, the sensory evaluation of the samples of Comparative Example 1 and Preparation Examples 1, 2, 3, 4 and 5 showed no significant difference in flavor, but in terms of color, taste, firmness and chewiness It was confirmed that Preparation Example 2 was the highest, and that the overall preference was also the highest in Manufacturing Example 2 (4.8), followed by Manufacturing Examples 1 and 3 (4.6). In addition, it was found that the preference of Nurungji (Preparation Example 2) using germination red brown rice compared to Nurungji (Preparation Example 5) using non-germinated red brown rice was remarkably improved.

Example 6: Germination rate of scarlet seeds according to sterilization conditions

The germination rate of red rice brown rice isolated from rice husk was germinated by spraying water twice a day for 48 hours after different sterilization conditions. Sterilization conditions were 50, 60, 70 ℃ water for 10 minutes. UV sterilization was done by seeding in UV sterilizer for 10 minutes and germination.

Germination rate of red-brown rice seeds under sterilization conditions Sterilization condition Germination rate (%) Sterilization 78 50 deg. C bath for 10 minutes 95 60 deg. C bath for 10 minutes 98 70 deg. C bath for 10 minutes 85 Ultraviolet sterilization 46

As a result, as can be seen from Table 6, germination after sterilization by immersion in water at 50 ° C and 60 ° C showed a high germination rate, but sufficient sterilization was not achieved when immersed in water at 50 ° C. In addition, germination and germination showed higher germination rate compared to germination without sterilization, and lowest germination rate with UV sterilized brown rice.

Example 7: Sensory evaluation of brown rice germinated brown rice with baking conditions

The sensory evaluation was carried out with the rice gruel produced in the same manner as in Preparation Example 2 except that the roasted brown rice gruel was prepared. Concretely, the baked rice prepared by the method of Production Example 2 and baked at 220 ° C for 1 minute (Comparative Example 2) and the baked rice baked at 120 ° C for 15 minutes (Comparative Example 3) in the step (d) The results of the sensory evaluation by the 5-point scaling method according to the method of Example 5 are shown in Table 7 below.

Sensory evaluation of brown rice germinated brown rice with roasted rice sample color incense flavor Comprehensive preference map Production Example 2 4.9 4.9 4.6 4.8 Comparative Example 2 4.0 3.9 4.0 4.0 Comparative Example 3 4.5 4.4 4.2 4.3

As can be seen from Table 7, the coloring, flavor, taste and general preference degree show that the baking paper of Production Example 2 is higher than the comparative examples and preferred by the evaluators. In the case of Comparative Example 2, the baking at a too high temperature resulted in the smell of burning on the outer surface, which was the least favorable for color, flavor and taste. In Comparative Example 3,

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims

(a) sterilizing the red brown rice by immersing it in water at 55 to 65 ° C for 8 to 12 minutes;
(b) sterilizing the sterilized red brown rice of step (a) in water at 20 to 25 ° C for 5 to 10 hours, germinating by soaking for 24 to 48 hours;
(c) mixing the germinated red germinated brown rice of step (b) at 100 to 120 ° C for 30 to 40 minutes; And
(d) shaping the cooked brown germinated brown rice of step (c) into a thickness of 0.5-1.0 cm, baking at 140-160 ° C for 2-4 minutes, and drying at 20-25 ° C for 8-12 hours Wherein the rice germinated brown rice is produced by a method comprising the steps of:

delete