KR101929326B1 - Preparing method of herb rice using root vegetable - Google Patents

Abstract

The present invention relates to a method for preparing soup stock using root vegetables such as Lotus root, Burdock, Ma, Carrot and Beet. The soup made using the root vegetables prepared according to the method of the present invention can be eaten without any obstacles in season or time, and is excellent in palatability and nutrition.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for preparing soup stock using roots and vegetables,

The present invention relates to a method for producing root vegetables of root vegetables using root vegetables such as rootstocks, burdock, hemp, carrot and beet.

Nambabeb is a typical Korean dish that mixes various herbs with rice. Native rice has been attracting attention as a health food because it is possible to take various nutrients by adding various vegetables.

In addition, recent people's eating habits have changed from a center of rice (white rice) which increases blood sugar to a pattern such as natural orientation or health orientation. As the interest in food consumption increases, the demand for natural food increases, and the intake of soup rice and soup rice (vegetable rice) is increasing. However, most of the studies have been focused on the existing natulam, and research on the natulam that has enhanced both palatability and nutrition has not progressed much . Among them, Korean Patent Registration No. 10-0589649 relates to a method of producing gondola soup using gondola herbs, specifically, a method of defrosting frozen gondola and a method of completing a gondola soup through a pre-cooking step . However, there is a limit to start only the pre-treatment step which is limited to the goddess soup.

Plants cultivated in vegetable variety are very diverse, and morphological, ecological or cultivated characteristics are often different. About 500 varieties of vegetables are cultivated globally and about 80 varieties are grown in Korea. There are about 50 varieties available in the market. These vegetables are classified according to their morphological, cultivated or utilization characteristics.

First, the natural classification (botanical classification) is divided into monocotyledonous plants and dicotyledonous plants. The second category is divided into leaf vegetables, fruit vegetables, and root vegetables according to the use (edible) parts. Green vegetables (chlorophyll- (Carotenoid-based pigment), white (anti-toque acid-based pigment) and red (anthocyanin-based pigment) vegetables.

There are fruit vegetables (fruit and vegetables), leaf stem vegetables (leaf vegetables) or root vegetables (root vegetables) depending on the use area of vegetables. Root vegetables are vegetables that eat roots and underground stalks. In recent years, root vegetables are attracting attention as a health food, rich in polyphenols as well as dietary fiber, vitamins and minerals. In Japan, macrobiotic eating habits from the roots of vegetables to roots for longevity are popular Dragging.

Root vegetable is an excellent food material in terms of nutrition, but its storage stability is low, and problems such as peeling and discoloration occur in the pretreatment. Root plants (vegetables) can be distinguished by a dense, relatively firm structure and a non-rigid structure. In addition, there are pigments in root vegetables, and there are some kinds that must be kept in mind when processing.

Accordingly, the present inventors have conducted researches on a method of preparing soup stock using root vegetable, and have found out the results of the method of pre-treating and preparing the composition of soup so that the soup can be easily eaten without any obstacles in season or time by using good root vegetable The present invention has been accomplished by confirming the preparation method of roots and vegetables with improved palatability and nutritional value.

Korean Patent No. 10-0589649

An object of the present invention is to provide a method for preparing roots and vegetable broth made by mixing pretreated root vegetables, rice, and roasted rice after pre-treating tissues with hard root vegetables.

In order to achieve the above object,

(1) Pretreatment of root vegetables as follows:

(a) ripening, drying and expanding the pale root vegetables;

(b) drying and drying the colored root vegetables; or

(c) ripening and drying and puffing the pale root vegetables, and drying and drying the colored root vegetables

 (2) mixing the root vegetables, rice, and roasted rice pretreated in the step (1) to prepare a root vegetable soup.

The soup made using the root vegetables prepared according to the method of the present invention can be eaten without any obstacles in season or time, and is excellent in palatability and nutrition.

According to the present invention,

(1) Pretreatment of root vegetables as follows:

  (a) ripening, drying and expanding the pale root vegetables;

  (b) drying and drying the colored root vegetables; or

  (c) ripening and drying and puffing the pale root vegetables, and drying and drying the colored root vegetables

 (2) mixing the root vegetables, rice, and roasted rice pretreated in the step (1) to prepare a root vegetable soup.

In the present specification, root vegetables mean dense and hard vegetables.

Among them, "the root vegetables of the pale green" means the vegetables which have a relatively brownish color in the outer part of the root vegetables and a trace amount of white or pale yellow pigment. Pigmented root vegetables include lotus root, burdock, horse chestnut, bellflower, bellflower and taro, which may contain good saponins, mucins, polyphenols and dietary fiber components.

As used herein, the term " colored root vegetables " means vegetables containing a large amount of red, orange, or white pigments among the root vegetables. Anthocyanins in red vegetables, carotenoids in light yellow vegetables, antotaxin pigments in white vegetables, and other vitamins and minerals. The colored root vegetables may include carrots, beets, sweet potatoes, radishes and potatoes.

In the step (a), the pale root vegetable may be at least one selected from the group consisting of lotus root, burdock, horse mackerel, bellflower, and taro, but is not limited thereto.

The steaming of the step (a) may be performed for 5 minutes to 30 minutes, specifically 10 minutes to 20 minutes.

The colored root vegetables of step (b) may be at least one selected from the group consisting of carrots, beets, sweet potatoes, radishes and potatoes. The colored root vegetables may be prepared by dipping and drying, It may be to add the colored root vegetables and to cook for 10 to 120 seconds.

The drying in the step (1) may be hot air drying, natural drying or freeze-drying. Hot air drying may be carried out at 50 ° C to 70 ° C for 4 to 6 hours, but is not limited thereto.

The expansion of step (a) may be performed at a pressure of 2 to 7 kgf / cm ² , specifically 4 to 5 kgf / cm ² .

The rice of step (2) may be at least one selected from the group consisting of rice white, black rice, brown rice and oats. On the other hand, the roasted rice is obtained by drying rice; And frying the dried rice at a temperature of 100 to 200 ° C. At this time, the roasting time of the dried rice may be 1 to 20 minutes, specifically 2 to 15 minutes.

The rice may be one selected from the group consisting of rice white, black rice, brown rice and oats.

The roots of step (2) may be included in an amount of 20 to 30 parts by weight based on 100 parts by weight of the rice, and the roasted rice may be included in an amount of 5 to 20 parts by weight based on 100 parts by weight of the rice. The root vegetables may include 15 to 35 parts by weight of a rootstock, 15 to 35 parts by weight of burdock, 20 to 40 parts by weight of horse root, 5 to 25 parts by weight of carrot and 1 to 10 parts by weight of bittern in 100 parts by weight of whole root vegetables .

The root vegetables that can be used in the preparation of the farinaceous rice of the present invention include hot-air-dried or naturally dried dried root vegetables and lyophilized freeze-dried root vegetables. In the case of frozen root vegetables, 30 parts by weight to 70 parts by weight of rice is 100 parts by weight of the rice, and 7.5 parts by weight to 17.5 parts by weight of the rice is 100 parts by weight of the dried root vegetables.

The root vegetables prepared according to the present invention may be added with salt, soy sauce, red pepper paste, sesame oil, perilla oil, and red pepper paste, but the present invention is not limited thereto.

The present invention will be described in more detail with reference to Examples and Experimental Examples. It should be understood, however, 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. It is understood by a person having ordinary skill in the art to which the present invention belongs.

Example 1. Pretreatment method of root vegetables

1-1. Pretreatment of lotus root and burdock

Lycopersic roots and burdock root, which are hard root and vegetable tissues, were pretreated with the following processes including steamed, dried and expanded.

First, lotus root and burdock were washed and cut to a size of 0.1 to 1.0 cm. The excised lotus root and burdock were matured for 20 minutes and hot air dried at 60 ° C for 6 hours. Dried lotus root and burdock were placed in a rotary pressure expander (Chilgok Machine, Korea), and when the pressure of 4 to 5 kgf / cm ² was reached while heating in a fire, the door of the expander was slowly opened and expanded. At this time, as the control group, the group that was dried under the same conditions as above or the group to which the step of peeling for 1 minute before the boiling was added was used. Table 1 below shows the pretreatment process of each sample after encoding the pre-treated lotus root and burdock samples as L1 to L3 and B1 to B3 as described above.

Sample Code Pretreatment method The order of the preprocessing method (step) Peeling
(1 mm) Steam
(20 minutes) dry
(6 hours) Expansion ¹⁾
(pressure) Lotus root L 1 X X O X Raw material drying (stage 1) L 2 X O O O Rapid expansion of raw materials (third stage) L 3 O O O O Rapid expansion of raw material peeling (4 steps) burdock B 1 X X O X Raw material drying (stage 1) B 2 X O O O Rapid expansion of raw materials (third stage) B 3 O O O O Rapid expansion of raw material peeling (4 steps)

¹⁾ Put the sample in a rotary pressure expander (Chilgok machine), heat it in the fire, and when the gauge pressure reaches 4 ~ 5 kgf / cm ² , open the door of the expander slowly to induce expansion.

As shown in Table 1, pretreatment was performed for each sample in the order of 1 minute of peel, 20 minutes of steaming, 6 hours of drying and expansion, and the following experiment was conducted using the sample.

1-2. Pretreatment of hemp

Each of the root vegetables, which are hard but not rigid, are pretreated with the following procedures including steamed, dried and expanded.

First, hemp was washed and cut to a size of 0.1 to 1.0 cm. The cut hemp was matured for 20 minutes and hot air dried at 60 ° C for 6 hours. The dried hemp was put into a rotary pressure expander (Chilgok Machine, Korea), and when the pressure of 4 to 5 kgf / cm ² was reached while heating the microwave, the opening of the expander was slowly opened and expanded. At this time, as a control group, a group that was dried under the same conditions as above was used. As described above, the preprocessed hemp samples were coded into Y1 and Y2, and the pretreatment process for each sample is shown in Table 2 below.

sample
code Pre-treatment of raw materials General composition (%) moisture Views min Crude fat Crude protein Crude fiber Y1 Raw material drying 8.39 ± 0.01 ¹⁾ 6.01 + - 0.10 0.39 ± 0.01 10.31 + - 0.74 5.47 ± 0.64 Y2 Expansion of dry ingredients 10.48 ± 0.02 5.37 + - 0.10 0.29 ± 0.01 8.94 + 0.07 8.16 ± 0.27 t-value
(p-value) -93.47 ^{*** 2)}
(0.00) 6.19 ^*
(0.03) 15.56 ^**
(0.00) 2.63 ^**
(0.00) -5.2 ^*
(0.03)

¹⁾ Means ± SD, ²⁾ Means with different letters are significantly different by t-test ( ^* p <0.05, ^** p <0.01, ^*** p <0.001 level).

As shown in Table 2, pretreatment was carried out for each sample in the order of 20 minutes of vinegar, 6 hours of drying and expansion, and there was no significant difference in the general components of the Y1 and Y2 treatments considering some moisture content And the following experiment was carried out with the sample.

1-3. Pretreatment of carrots and beets

Carrots and beets, the root vegetables containing colored pigments, were boiled, dried and pretreated as follows.

First, carrots and beets were washed and cut to a size of 0.4 cm. The cut carrots and beets were boiled for 30 seconds and then freeze-dried at a temperature of minus 20 ° C. The lyophilized vegetables were dried for 3 to 4 days in a vacuum freeze dryer (fresh liquor) until the temperature reached 30 ° C. At this time, as a control group, a hot air-dried group and a naturally dried group were used at 50 ° C for 6 hours. Natural drying was carried out for 5 to 6 days in a shady place where the above-mentioned carrot and beet were placed in a wicker and airy. The appearance of the carrots and bits pretreated as described above is shown in Table 3 below.

division Preprocessing process cut
(4 mm) Drying method freezing Hot air (50 ° C, 6h) Natural drying carrot

beat

Example 2. Preparation of roasted brown rice

The brown rice was washed with clean water, and then 150 parts by weight of water was added to 100 parts by weight of rice, and the rice was cooked in an electric rice cooker (Kukui Electronics, cr-0352FR). The prepared brown rice was washed once or twice in cold water and then spread and dried. The dried brown rice was roasted in a frying pan at a temperature of 160 ° C for 4 to 7 minutes.

Example 3: Preparation of roots and vegetables

Rice, the pretreated root vegetables prepared in Examples 1 and 2, roasted brown rice and 0.8% (w / w) salt were added and heated to complete root vegetable soup according to the following ratio. At this time, rice was prepared by adding vegetables prepared with rice cooker (Kukui Electronics, cr-0352FR) and washed rice, and adding 100 ~ 120% of water to the weight of rice.

3-1. Manufacture of lotus root rice

The lotus root pretreated in Example 1-1 was blended with 0%, 20%, 30%, 40% or 50% of the rice substitute weight ratio.

3-2. Manufacture of burdock rice

Burdock rice pretreated in Example 1-1 was mixed with 0%, 20%, 30%, 40%, or 50% of rice substitute weight.

3-3. Manufacture of mabab

Mabs were prepared by compounding the ratios of rice starch pretreated in Example 1-2 to 0%, 20%, 30%, 40%, or 50%.

3-4. Preparation of roasted brown rice with lotus root rice

Rice: Lotus root rice was prepared at a blending ratio of 100: 0: 0, 60: 40: 10, 50: 40: 10 or 60: 30:

3-5. Preparation of burdock rice with roasted brown rice

Rice: Burdock rice was prepared at a blending ratio of 100: 0: 0, 60: 40: 10, 50: 40: 10 or 60: 30: 10 of the pretreated burdock: roasted brown rice.

3-6. Preparation of Mab with Roasted Brown Rice

Rice: Mareb was prepared at a blending ratio of 100: 0: 0, 60: 40: 10, 50: 40: 10 or 60: 30:

3-7. Preparation of roots vegetable soup mixed with root vegetables

Rice: Mixed root vegetables: roasted brown rice were mixed at a blending ratio of 100: 30: 10 to prepare root vegetables. 25 parts by weight of the root of the root, 25 parts by weight of burdock, 30 parts by weight of horse, 15 parts by weight of carrot and 5 parts by weight of the root vegetables were mixed in 100 parts by weight of whole root vegetables.

Experimental Example 1. Analysis of Nutrients and Activation Effect of Pretreated Lotus Root and Burdock

1-1. Waste rate and yield of pretreated lotus root and burdock

The results of the measurement of the retention rate and yield (%) of each sample in Example 1-1 are shown in Table 4 below.

division Sample Code Waste rate (%) yield(%) Dried lotus root L 1 0 20.73 L 2 0 21.50 L 3 4.35 18.69 Dried burdock B 1 0.00 19.34 B 2 0.00 17.25 B 3 16.21 13.53

As shown in Table 4, the yields of the dried lotus root were 18.69 to 21.50% and the dried burdock was 13.53 to 19.34%, respectively. At this time, L3 and B3 treated with the peeling step had the highest disposal rate, Low. This is due to the removal of the skin by peeling, and in particular, the texture of the skin was stronger than that of the root lot, and the thick burdock showed a high discard rate.

1-2. Nutritional analysis of pretreated lotus root and burdock

Tables 5 to 8 show the results of measurement of general components, tannins, dietary fiber, mineral content and free sugar content of each sample in Example 1-1.

division Sample Code General composition (%) moisture Views min Crude fat Crude protein dry
Lotus root L 1 7.40 ± 0.15 ^a1) 4.80 ± 0.03 ^b 0.50 0.03 ^a 8.14 + 0.04 ^b L 2 5.40 + 0.03 ^b 5.12 + 0.03 ^a 0.25 0.03 ^b 8.42 + 0.04 ^a L 3 5.35 ± 0.07 ^b 4.67 ± 0.01 ^c 0.21 + 0.04 ^b 7.87 ± 0.15 ^c dry
burdock B 1 5.65 ± 0.06 ^a 3.37 ± 0.02 ^c 0.66 + 0.01 ^a 9.06 ± 0.17 ^b B 2 4.24 + 0.02 ^b 4.11 + 0.04 ^b 0.31 0.02 ^b 9.57 ± 0.02 ^a B 3 3.58 + - 0.10 ^c 4.23 0.02 ^a 0.27 ± 0.05 ^b 9.03 0.02 ^b

¹⁾ Means with different letters within the same column are significantly different from each other at p <0.05 by Duncan's multiple range test.

division Sample Code Tannin (mg / 100g) Dietary Fiber (%) dry
Lotus root L 1 265.53 + - 0.88 ^a1) 11.43 + - 0.24 ^a L 2 248.17 ± 2.39 ^b 10.77 ± 0.23 ^ab L 3 243.96 ± 2.04 ^c 9.68 ± 0.22 ^b dry
burdock B 1 145.67 ± 1.58 ^a 26.40 ± 3.46 ^a B 2 134.55 ± 0.58 ^b 24.41 ± 0.42 ^ab B 3 134.09 + - 2.50 ^b 22.42 + 0.16 ^b

¹⁾ Means with different letters within the same column are significantly different from each other at p <0.05 by Duncan's multiple range test.

division Sample Code magnesium
(mg / 100g) calcium
(mg / 100g) iron
(mg / 100g) Dried lotus root L 1 82.82 + 0.76 ^b1 ) 109.87 ± 1.94 ^a 20.81 ± 0.54 ^b L 2 86.06 ± 0.32 ^a 101.88 ± 0.93 ^b 26.45 + 0.41 ^a L 3 77.54 + - 1.29 ^c 92.58 ± 1.00 ^c 4.53 + - 0.05 ^c Dried burdock B 1 211.78 ± 3.93 ^b 213.90 + - 6.55 ^a 15.86 ± 0.98 ^a B 2 269.75 ± 0.69 ^a 211.58 ± 1.08 ^a 12.49 + - 0.25 ^b B 3 270.83 ± 2.82 ^a 206.23 + - 4.21 ^a 4.08 ± 0.28 ^c

¹⁾ Means with different letters within the same column are significantly different from each other at p <0.05 by Duncan's multiple range test.

division sample
code Free sugar (mg%) Fructose Glucose Sucrose Maltose Total Dried lotus root L 1 1572.30 ± 2.95 ^a1) 1792.00 ± 8.03 ^a 4033.13 + - 77.11 ^a 2171.16 ± 1.04 ^d 9569.45 ± 81.48 ^a L 2 1564.72 + 0.66 ^b 1771.21 + - 2.51 ^b 3571.54 + - 69.62 ^b 2179.14 ± 0.85 ^b 9086.60 ± 69.92 ^a L 3 1561.92 + 0.66 ^b 1766.88 +/- 0.92 ^b 3300.16 + - 62.77 ^c 2181.93 ± 0.85 ^a 8810.90 ± 62.24 ^b Dried burdock B 1 3640.28 ± 35.00 ^b 1816.00 ± 13.03 ^b 2911.28 ± 73.19 ^b 2183.79 ± 0.63 ^b 10551.35 +/- 72.52 ^a B 2 4057.67 +/- 24.81 ^a 1833.94 + 14.73 ^a 2684.16 ± 45.76 ^c 2186.85 +/- 0.94 ^a 10762.61 + - 143.41 ^a B 3 3082.18 + - 99.62 ^c 1784.17 + - 14.06 ^c 2410.67 + - 181.47 ^d 2187.52 ± 0.60 ^a 8676.02 + 269.01 ^b

¹⁾ Means with different letters within the same column are significantly different from each other at p <0.05 by Duncan's multiple range test.

As shown in Table 5, the components (%) of crude fat, crude fat and crude protein were lowest in L3 and B3 treated with peeled lotion and burdock samples.

As shown in Table 6, the contents of tannin components in L3 and B3 treated with peeled root and burdock samples were 243.96 mg and 134.09 mg, respectively, and the content of dietary fiber was 9.68% and 22.42%, respectively, Respectively.

As shown in Table 7, the contents of magnesium, calcium and iron in the treatment groups (L3 and B3) of the four pretreatment stages were lower than those of the other treatment groups (L1, L2, B1 and B2) Iron content was 20.81 mg and 26.45 mg in L1 and L2 and 15.36 mg and 12.49 mg in B1 and B2, respectively, compared with 4.53 mg in L3 and 4.08 mg in B3.

As shown in Table 8, the free sugar content of the root and burdock samples was also lowest in the L3 and B3 groups treated with peel.

From the results of Tables 5 to 8, it can be seen that root vegetables having hard surface and texture such as lotus root and burdock have a lot of nutrients including tannin, dietary fiber, nutrient minerals and free sugars in their outer shells, Were found to be superior in terms of nutrition. Especially, in Korea, due to the dietary life of rice, it causes a lot of calcium deficiency. Therefore, it is possible to eat balanced nutrients by eating these root vegetables without peeling.

1-3. Antioxidant and sensory evaluation of pretreated lotus root and burdock

The antioxidative effect and sensory evaluation of each sample in the above Example 1-1 were measured and shown in Tables 9 and 10 below. Sensory evaluation was carried out using dried root and burdock lees. The extracts were diluted 10 times with water to evaluate the sensory characteristics of the treatments.

division Sample Code Total phenolics
(Mg / mg) DPPH radical
(%, 20mg / ml) ABTs radical
(%, 60 mg / mL) dry
Lotus root L 1 67.81 0.02 ^a1) 85.07 ± 1.11 ^a 74.91 ± 2.16 ^a L 2 65.45 + 0.01 ^a 82.53 + 0.09 ^b 71.78 ± 0.54 ^b L 3 59.12 ± 0.01 ^b 75.99 + - 0.15 ^c 71.54 + - 2.10 ^c dry
burdock B 1 71.82 ± 0.01 ^a 83.59 + - 0.10 ^b 62.82 ± 5.99 ^c B 2 72.49 + 0.01 ^a 85.61 + - 0.13 ^a 98.72 ± 0.09 ^a B 3 69.01 0.02 ^b 78.25 + - 0.11 ^c 78.32 + 1.26 ^b

¹⁾ Means with different letters within the same column are significantly different from each other at p <0.05 by Duncan's multiple range test.

division Sample Code color incense flavor Overall likelihood dry
Lotus root L1 4.30 ± 1.06 ^ab2) 5.80 ± 1.14 ^b3) 5.00 ± 1.25 ^NS 4.00 ± 1.05 ^b L2 5.90 ± 1.52 ^a 6.15 ± 1.00 ^a 5.90 ± 1.10 5.70 ± 0.82 ^a L3 5.75 + 1.51 ^a 7.10 ± 1.45 ^a 5.70 ± 1.42 5.85 ± 1.53 ^a dry
burdock B1 4.70 ± 1.64 ^b 5.20 ± 2.10 ^ab 5.50 ± 1.84 ^NS 4.30 ± 1.57 ^b B2 6.30 ± 2.06 ^a 6.60 ± 1.96 ^a 6.60 ± 1.90 5.30 ± 1.42 ^a B3 6.90 ± 1.73 ^a 6.00 ± 1.49 ^a 6.70 ± 1.65 5.40 ± 1.58 ^a

¹⁾ 9 very good, 7 good, 5 moderate, 3 bad, 1 very bad, ²⁾ Means with different letters within the same column of identical groups are significantly different from each other at p <0.05 by Duncan's multiple range test.

As shown in Table 9, the total phenol content in the peeled group (L3, B3) was low, and the DPPH and ABTs inhibitory effects were all low. L1, L2, B1 and B2 all exhibited similar activity.

As shown in Table 10, the flavor and overall acceptability evaluation of the lotus root were superior to those of the group L1 (L1, L2) subjected to the boiling, drying and puffing processes. The preference of burdock was better than that of dry (B1) in the group (B2, B3) that had undergone matured, dried, and expanded processes in color and overall acceptability. Therefore, it was confirmed that when the lotus root and the burdock sample were used, the puddling and boiling treatments other than the drying were carried out.

From the above results, it was confirmed that rosemary and burdock which are not peeled are useful as a raw material of roots and vegetables because they have more excellent fragrance and digestibility when they are used after pretreatment such as cutting, drying, and puffing steps.

Experimental Example 2. Analysis of Nutrients and Antioxidant Activity of Pretreatment Tissue

2-1. Analysis of minerals and free sugars in pretreated horses

The results of analyzing the inorganic and free sugar contents of the respective samples of Examples 1-2 are shown in Tables 11 and 12 below.

Sample Code K Ca Mg Na P Y1 1.93 ± 0.23 ¹⁾ 0.10 ± 0.01 0.10 ± 0.01 0.20 + 0.02 0.02 ± 0.00 Y2 2.21 ± 0.04 0.14 ± 0.00 0.09 ± 0.00 0.10 0.00 0.02 ± 0.00 t-value
( p-value ) -1.70 (0.33) -3.43 (0.18) 1.10 (0.47) 8.54 (0.06) 2.20 (0.21)

¹⁾ Means ± SD

Sample Code Fructose Glucose Sucrose Maltose Y1 3.50 0.10 ¹⁾ 1.21 0.55 3.29 + 0.04 0.13 + - 0.01 Y2 3.09 ± 0.00 0.36 + 0.02 1.26 + 0.03 - t-value
( p-value ) 5.82 ^{* 3)} (0.03) 2.20 (0.16) 58.37 ^*** (0.00)

¹⁾ Means ± SD ³⁾ Means with different letters are significantly different by t-test ( ^* p <0.05 ^*** p <0.001 level).

As shown in Tables 11 to 12, the mineral contents of the Y1 and Y2 treated groups were higher in Y2 than in K and Ca, while Y1 was higher in Na content. On the other hand, there was no significant difference between Mg and P.

2-2. Analysis of Antioxidative Effect of Hemoglobin by Samples

Table 13 shows the results of analyzing the antioxidant effect of each of the samples of Examples 1-2.

Sample Code ¹⁾ Total polyphenol
(g / 100 g) DPPH radical scavenging ability
(%, 50 mg / ml) ABTs radical scavenging ability
(%, 50 mg / ml) Y1 0.15 0.02 ²⁾ 60.82 + - 4.39 57.83 + - 5.96 Y2 0.32 ± 0.03 70.80 + - 8.84 98.00 + - 0.48 t-value
( p-value ) -15.75 ^***
(0.00) -1.43 *
(0.01) -9.50 ^*
(0.01)

¹⁾ Table 8, ²⁾ Means ± SD ³⁾ Means with different letters are significantly different by t-test ( ^* p <0.05 ^*** p <0.001 level).

As shown in Table 13, the content of the polyphenol contained in Y2 was higher than that of Y1, and exhibited excellent DPPH and ABTs radical scavenging activity.

From the above results, it was confirmed that the preprocessing process through the boiling, drying and expanding step was more effective when the Na meal was used and the Mg and Ca intake were insufficient.

Experimental Example 3: Preparation of pretreated carrots and beets Measurement of color and rehydration rate by drying method

Table 14 and Table 15 show the results of measuring the chromaticity and rehydration rate of the preprocessed carrots and beets according to the drying method of Examples 1-3.

division Drying method L a b carrot hot air dry 51.35 ± 0.61 ^b 36.22 ± 0.27 ^a 26.11 ± 0.25 ^a Freeze-dried 64.48 ± 0.68 ^a 28.29 + - 0.50 ^b 25.72 ± 0.22 ^a Natural drying 47.09 + - 0.23 ^c 26.20 ± 0.37 ^c 22.65 + 0.17 ^b beat hot air dry 22.17 ± 0.19 ^c 13.63 0.04 ^c 1.45 + 0.08 ^b Freeze-dried 30.74 ± 0.15 ^a 23.40 ± 0.30 ^a 0.94 + - 0.17 ^c Natural drying 25.52 ± 0.56 ^b 16.07 ± 0.40 ^b 5.28 ± 0.13 ^a

¹⁾ Standard white plate L = 94.54, a = -0.15, b = 2.71, L Value: lightness (100 = white, 0 = black) a value: redness (-60 ~ + 60, - = green, + = redness), b value: yellowness (-60 ~ + 60, - = blue, + = yellow), 4) Means ± SD, 5) Means with The different groups within the same group are significantly different from each other at p <0.05 by Duncan's multiple range test.

division Drying method Boiling time (min) 0 2 5 carrot hot air dry 216.30 + - 4.55 ^c 269.17 ± 11.99 ^b 298.92 ± 0.69 ^a Freeze-dried 375.85 ± 6.34 ^a 400.36 + 3.99 ^a 408.81 ± 18.28 ^a Natural drying 296.92 + - 6.22 ^b 315.38 ± 10.75 ^ab 332.38 ± 0.24 ^a beat hot air dry 365.30 ± 1.76 ^b 366.00 ± 0.40 ^b 397.81 + - 7.31 ^a Freeze-dried 463.26 ± 27.21 ^b 325.97 + - 3.44 ^c 549.59 ± 27.16 ^a Natural drying 337.58 + 4.16 ^a 344.08 ± 15.15 ^a 349.51 ± 1.18 ^a

¹⁾ Means ± SD, ²⁾ Means with different letters within the same row are significantly different from each other at p <0.05 by Duncan's multiple range test.

As shown in Tables 14 and 15, root vegetables free of colored pigments are often used in a hot-air drying process which is more economical than freeze drying. However, carrots and beets, which are colored root vegetables, were found to be superior to freeze drying than hot air drying or natural drying.

In addition, L value (lightness) which can indirectly interpret color change of carrot and beet showed high value in lyophilization, so it was confirmed that discoloration does not occur well and natural color is maintained well. Carrots were found to have better b value (yellowness) in freeze - drying and higher a value (redness) in bit, so that the natural color of carrot and beet well maintained in freeze drying compared to other drying methods. The rehydration rate (restoration rate) of root vegetables is also an important quality factor. However, when the root vegetables were dried within 5 minutes, there was a significant difference according to the drying method, but there was no significant difference when they were dried over 5 minutes. In the case of carrot and beet, rehydration rate (by 2 minutes) was better than other methods of freeze drying. It is confirmed that the dried vegetables are good for hydration and eating nourishing rice, and good results in appearance and texture.

Experimental Example 4. Quality Evaluation of Root Vegetable Nutrient Prepared with Mixed Raw Materials

The composition ratio of the raw materials (roots and root vegetables such as rootstocks, burdock, horse mackerel) was determined in consideration of the hydration rate (%) and texture. The sensory characteristics of the lotus root, burdock rice and mabe prepared by the methods of Examples 3-1 to 3-3 were examined to determine the addition rate of lotus root, burdock and horse mackerel. The results are shown in Table 16.

division Root Vegetables ¹⁾ Addition Rate
(%) color Flavor flavor Texture Amount of blending per raw material Overall likelihood year
muscle
rice 0 5.9 ± 1.20 ^{2) 3) a4)} 6.5 ± 0.97 ^a 6.4 ± 1.17 ^a 6.3 ± 1.25 ^a 5.6 ± 1.26 ^ab 6.5 ± 1.18 ^a 20 6.2 ± 0.92 ^a 6.3 ± 1.42 ^a 5.5 ± 1.65 ^a 5.7 ± 1.70 ^a 5.0 ± 1.56 ^b 5.6 ± 1.26 ^ab 30 5.8 ± 1.03 ^a 5.4 ± 1.51 ^ab 6.0 ± 1.41 ^a 5.9 ± 1.73 ^a 6.6 ± 1.26 ^a 6.2 ± 1.40 ^ab 40 5.9 ± 1.73 ^a 5.7 ± 1.25 ^ab 6.5 ± 1.27 ^a 6.1 ± 1.20 ^a 5.6 ± 1.10 ^ab 6.0 ± 0.82 ^ab 50 5.0 ± 1.63 ^a 4.7 ± 1.83 ^b 5.1 ± 1.91 ^a 5.8 ± 1.40 ^a 4.7 ± 1.95 ^b 4.9 ± 1.91 ^b Right
EN
rice
0 6.0 ± 1.15 ^a 6.0 ± 1.25 ^a 6.2 ± 1.40 ^a 6.1 ± 1.37 ^a 5.4 ± 1.43 ^a 5.8 ± 1.14 ^a 20 5.7 ± 1.25 ^a 5.7 ± 1.34 ^ab 5.9 ± 1.60 ^a 5.8 ± 1.55 ^a 5.5 ± 1.58 ^a 5.7 ± 1.70 ^a 30 6.4 ± 1.07 ^a 5.5 ± 1.43 ^ab 6.2 ± 1.75 ^a 6.4 ± 1.43 ^a 6.1 ± 1.20 ^a 6.2 ± 1.62 ^a 40 5.8 ± 1.75 ^a 4.5 ± 1.78 ^b 5.3 ± 2.63 ^a 5.5 ± 2.22 ^a 5.4 ± 1.96 ^a 5.4 ± 1.78 ^a 50 5.3 ± 1.95 ^a 4.4 ± 1.71 ^b 4.9 ± 2.81 ^a 5.8 ± 1.87 ^a 3.9 ± 1.29 ^b 5.4 ± 2.17 ^a hemp
rice
0 6.5 ± 1.58 ^a 6.2 ± 1.62 ^a 5.8 ± 1.23 ^a 5.7 ± 1.64 ^a 5.5 ± 1.18 ^a 6.0 ± 1.25 ^a 20 5.4 ± 1.96 ^a 5.8 ± 1.48 ^a 5.3 ± 1.57 ^a 5.5 ± 1.35 ^a 5.2 ± 1.99 ^a 5.5 ± 1.72 ^a 30 5.4 ± 1.65 ^a 5.8 ± 1.48 ^a 5.5 ± 1.51 ^a 5.7 ± 1.64 ^a 6.1 ± 1.52 ^a 5.6 ± 1.71 ^a 40 5.3 ± 1.83 ^a 7.0 ± 1.33 ^a 6.1 ± 1.73 ^a 5.8 ± 1.69 ^a 6.3 ± 2.06 ^a 6.0 ± 1.76 ^a 50 5.2 ± 1.40 ^a 6.7 ± 1.70 ^a 5.9 ± 1.91 ^a 6.3 ± 1.70 ^a 6.3 ± 2.26 ^a 5.8 ± 1.93 ^a

¹⁾ root vegetables of roasted rice are lotus root, roots of burdock rice are burdock, roots of mabe do not eat vegetables, ²⁾ 9 very good, 7 good, 5 normal, 3 bad, 1 very bad, ³⁾ Means ± SD, ⁴⁾ Means with different letters within the same column of identical groups are significantly different from each other at p <0.05 by Duncan's multiple range test.

As shown in Table 16, there was no significant difference in the overall preference of the group containing 20% to 50% of the mixture of burdock, horse mackerel and the like at the time of cooking, compared with the no additive group. However, Respectively.

Based on the above results, it was determined that the mixed material of lotus root, burdock and horse mackerel was 10-40% of the rice weight, To 10%).

Experimental Example 5: Evaluation of mixing ratio of roasted brown rice

Roasted vegetables, roasted brown rice prepared in Example 2 was added to the roots and vegetables to improve the flavor and texture of the roasted vegetables, and the taste. The sensory evaluation of root vegetables prepared with roasted brown rice was carried out and the results are shown in Table 17 below.

Mixing ratio
(Rice: roasted brown rice) color Flavor flavor Texture By Material
Amount of mixing Overall
Likelihood 100: 0 5.2 ± 0.42 ^{1) 2)} 5.8 ± 0.92 5.7 ± 0.82 5.6 ± 1.07 5.0 ± 0.47 5.4 ± 0.70 90: 10 6.8 ± 1.14 7.5 ± 0.71 7.4 ± 0.97 6.9 ± 1.10 7.2 ± 0.63 7.3 ± 0.82 t-value
(p-value) -4.18
(.00) ** 3) -4.64
(.00) *** -4.24
(.00) *** -2.67
(.02) * -8.82
(.00) *** -5.56
(.00) ***

¹⁾ 9 Very Good, Good 7, usually 5, 3 Poor, 1 Very ^{Poor, 2) Means ± SD 3)} Means with different letters are significant different by t-test (* p <0.05, ** p <0.01, * ^** p < 0.001 level).

As shown in Table 17, when the roasted brown rice was added 10% based on the total weight of rice, the overall acceptability was improved about 1.4 times. In the following experiment, the sensory evaluation, nutritional composition, and antioxidant activity were analyzed by varying the proportion of rice: root vegetables (roots, burdock or hemp): roasted brown rice.

Experimental Example 6. Sensory Evaluation of Root Vegetable Nutritive Rice (Roasted Rice, Burdock Rice, Mackerel)

6-1. Sensory evaluation according to the addition ratio of roasted brown rice and lotus root (9 points ^One) )

The roasted rice bran added with roasted brown rice was prepared according to the manufacturing method of Example 3-4 and subjected to sensory evaluation. The results are shown in Table 18 below.

Mixing ratio
(Rice: lotus root: roasted brown rice) color Flavor flavor Texture By Material
Amount of mixing Overall
Likelihood 100: 0: 0 5.3 ± 1.25 ^{2) c3)} 5.5 ± 0.97 ^b 5.5 ± 1.27 ^b 5.5 ± 1.35 ^a 5.2 ± 1.62 ^b 5.4 ± 1.43 ^b 60: 40: 0 5.7 ± 0.82 ^bc 5.6 ± 1.35 ^b 5.5 ± 1.43 ^b 5.9 ± 1.37 ^a 6.0 ± 0.82 ^ab 5.5 ± 1.08 ^b 50: 40: 10 6.7 ± 1.34 ^ab 6.8 ± 1.32 ^a 6.7 ± 1.25 ^ab 5.6 ± 1.96 ^a 5.6 ± 1.58 ^ab 6.0 ± 1.76 ^ab 60: 30: 10 6.9 ± 1.37 ^a 7.0 ± 1.41 ^a 6.9 ± 1.52 ^a 6.0 ± 1.70 ^a 6.8 ± 1.81 ^a 7.1 ± 1.73 ^a

¹⁾ 9 very good, 7 good, 5 normal, 3 bad, 1 very bad, ²⁾ Means ± SD, ³⁾ Means with different letters within the same column are significantly different from each other at p <0.05 by Duncan's multiple range test .

As shown in Table 18, the lotus root rice prepared by mixing rice: lotus root: roasted brown rice at a blending ratio of 60: 30: 10 had the best color, flavor, taste, texture and overall acceptability.

6-2. Sensory evaluation according to the addition ratio of roasted brown rice and burdock (9 points ^One) )

The roasted brown rice was added to the preparation method of Example 3-5 to prepare burdock rice and the sensory evaluation was carried out.

Mixing ratio
(Rice: burdock: roasted brown rice) color Flavor flavor Texture By Material
Amount of mixing Overall
Likelihood 100: 0: 0 5.4 ± 1.17 ^{2) b3)} 5.3 ± 1.06 ^b 5.4 ± 1.26 ^bc 5.7 ± 0.95 ^a 4.4 ± 0.97 ^b 4.9 ± 0.57 ^b 60: 40: 0 5.2 ± 1.40 ^b 5.3 ± 1.42 ^b 5.0 ± 1.33 ^c 5.5 ± 1.08 ^a 5.6 ± 0.97 ^a 5.2 ± 1.32 ^b 50: 40: 10 6.6 ± 1.71 ^ab 6.9 ± 0.88 ^a 6.5 ± 1.65 ^ab 6.4 ± 1.26 ^a 6.2 ± 1.48 ^a 6.7 ± 1.25 ^a 60: 30: 10 7.1 ± 1.60 ^a 7.4 ± 1.17 ^a 7.2 ± 1.40 ^a 6.7 ± 2.11 ^a 6.7 ± 1.64 ^a 7.2 ± 1.69 ^a

¹⁾ 9 very good, 7 good, 5 normal, 3 bad, 1 very bad, ²⁾ Means ± SD, ³⁾ Means with different letters within the same column are significantly different from each other at p <0.05 by Duncan's multiple range test .

As shown in Table 19, burdock rice prepared by mixing rice: burdock: roasted brown rice at a blending ratio of 60: 30: 10 showed the best color, flavor, taste, texture and overall acceptability.

6-3. Sensory evaluation of rice at the addition ratio of roasted brown rice and hemp (9 points ^One) )

The roasted brown rice was prepared according to the manufacturing method of Example 3-6 and subjected to sensory evaluation. The results are shown in Table 20 below.

Mixing ratio
(Rice: hemp: roasted brown rice) color Flavor flavor Texture By Material
Amount of mixing Overall
Likelihood 100: 0: 0 5.6 ± 0.84 ^{2) b3)} 5.7 ± 0.82 ^b 5.3 ± 0.95 ^b 5.7 ± 0.82 ^a 5.2 ± 0.79 ^b 5.2 ± 0.92 ^b 60: 40: 0 5.6 ± 1.35 ^b 5.1 ± 1.97 ^b 5.1 ± 1.29 ^b 6.2 ± 1.48 ^a 5.5 ± 1.43 ^ab 5.4 ± 1.17 ^ab 50: 40: 10 7.1 ± 0.99 ^a 7.2 ± 1.32 ^a 6.5 ± 1.43 ^a 6.3 ± 1.16 ^a 6.8 ± 1.81 ^a 6.7 ± 1.16 ^a 60: 30: 10 7.3 ± 0.95 ^a 7.6 ± 1.26 ^a 7.0 ± 1.05 ^a 6.3 ± 1.95 ^a 6.5 ± 1.43 ^ab 6.9 ± 1.52 ^a

¹⁾ 9 very good, 7 good, 5 normal, 3 bad, 1 very bad, ²⁾ Means ± SD, ³⁾ Means with different letters within the same column are significantly different from each other at p <0.05 by Duncan's multiple range test .

As shown in Table 20, the mash prepared with the mixing ratio of rice: horse: roasted brown rice was 60: 30: 10, and the color, flavor, taste, texture and overall acceptability were the best.

As a result of the above results, root vegetables prepared by mixing rice, root vegetables (rootstocks, burdock, horse), roasted brown rice at a ratio of 60: 30: 10 using the root vegetables pretreated with the method of the present invention, It was confirmed that the palatability was excellent.

Claims (12)

(1) Pretreatment of root vegetables as follows:
(a) blending unpigmented pale root vegetables for 5 to 30 minutes, hot-air drying at 50 to 70 ° C for 4 to 6 hours, and then expanding at a pressure of 2 to 7 kgf / cm ² ; or
(b) draining and lyophilizing the colored root vegetables; And
(2) mixing the root vegetables, rice and roasted brown rice pretreated in the step (1)
The pale root vegetables of step (1) may be root or root,
The colored root vegetables of step (1) are bits,
Wherein the roots of step (2) comprise 40 to 60 parts by weight of roots of 100 parts by weight of rice, and 10 to 18 parts by weight of roasted brown rice of 100 parts by weight of rice.
delete delete delete delete delete The method according to claim 1, wherein the rice of step (2) is at least one selected from the group consisting of white rice, black rice, brown rice and oats.
[3] The roasted brown rice according to claim 1,
(1) washing rice in cold water once or twice and drying;
(2) roasting the dried rice at a temperature of 100 to 200 ° C.
delete [9] The method according to claim 8, wherein the dried rice of step (2) is roasted for 2 to 15 minutes.
delete delete