KR101940457B1 - Methood for producing rice jam without adding sugar and rice jam produced by the same method - Google Patents

Abstract

The present invention relates to a method for producing a rice jam without adding sugar and to a rice jam produced by the method, wherein the method comprises the following steps: (a) preparing glutinous rice flour by wet pulverizing glutinous rice with water; (b) adding water to malt and leaving the malt alone; (c) adding water and the glutinous rice powder prepared in the step (a) to malt water left alone in the step (b) and saccharifying the mixture; and (d) concentrating the saccharified saccharide of the step (c) to take out precipitated precipitate. The rice jam of the present invention has an advantage of having excellent flavor and palatability compared to conventional jams due to appropriate viscosity, spreadability and sweet taste suitable for jam without adding sugars and additives (stabilizer, acid, pigment and the like).

Description

METHOD FOR PRODUCING RICE JAM WITH NO SUBSTITUTES AND METHOD FOR PRODUCING RICE JAM PRODUCED THEREFOR [0002]

(A) preparing glutinous rice flour by wet pulverizing glutinous rice with water; (b) placing the malt in water and allowing it to stand; (c) adding water and the glutinous rice powder prepared in the step (a) to the fermented malt waste of step (b) and saccharifying the same; And (d) concentrating the saccharified saccharide of step (c) to recover the precipitated precipitate. The present invention also relates to a method of producing rice jam and a rice jam produced by the method.

Jam (jam) is a boiled food with a lot of sugar in a large amount of sugar boiled and boiled, high-density sugar is a food that can prevent the growth and development of microorganisms can be preserved for a long time. In Europe, housewives made jams in their homes as a food for winter when fruits were used. As the industry developed, jam storage became easier due to the development of storage technologies such as canning and bottling, jams became widespread as a commodity, and nowadays it is applied to breads such as toast and roll around the world, It is used for meal substitution. As the food industry develops, there is also research on jams with various functionalities. However, jam is high in calories because it adds a lot of sugar, and it has a lot of weight and is not good for health.

Currently, jams sold on the market are mainly made of strawberries, grapes and pulp. However, there is a problem in that only the jam based on the fruit is continuously supplied to the consumers, the consumer's choice is narrow and the consumer's desire is not satisfied.

Rice is an essential energy source and contains many nutrients such as carbohydrates, proteins, lipids, minerals and vitamins. Protein is 6 to 7% less than wheat, but it is a good quality protein with soybeans and is much better in terms of quality. The lipids contained in the rice are distributed in the rice bran layer or the embryo. It is 2 ~ 3% in the brown rice and 0.5% in the white rice, and oleic acid, linoleic acid and palmitic acid ) And other unsaturated fatty acids. Rice also contains vitamins B and E, dietary fiber, and magnesium, and contains a large amount of phosphorus as an inorganic substance.

In recent years, interest in functional foods has increased, and it is required to develop various types of rice processed food which can satisfy various needs of consumers and can be easily accessed.

Korean Patent No. 1288418 discloses a method for producing rice jam in which water is added to roasted rice, followed by heating and pulverization, adding additives such as sugar, acid, and sorbitol, and then heating. Korean Patent No. 1338093 discloses a method for producing cereal jam by mixing malt with rice gum, mixing the crushed grains per saccharified grain, and then heating the mixture. Which is different from the manufacturing method.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a rice jam which is suitable for nutrition and taste and has a viscosity and sugar content suitable for jamming without adding sugar and additives, And to provide a method of manufacturing a new type of rice jam suitable for consumers' preferences by selecting optimum conditions from the pretreatment to the mixing ratio of ingredients and the concentration step.

(A) preparing glutinous rice flour by wet pulverizing glutinous rice with water; (b) placing the malt in water and allowing it to stand; (c) adding water and the glutinous rice powder prepared in the step (a) to the fermented malt waste of step (b) and saccharifying the same; And (d) concentrating the saccharified saccharide of step (c) to recover the precipitated precipitate.

The present invention also provides rice jam prepared by the above method.

The rice jam of the present invention has an advantage of excellent flavor and palatability compared to conventional jams because of appropriate viscosity, spreadability and sweet taste suitable for jam without adding sugar and additives (stabilizer, acid, pigment, etc.). Also, when rice jam is added to materials such as wild plants and fruit as a sub-material, various kinds of jams can be processed.

In order to achieve the object of the present invention,

(a) preparing glutinous rice flour by wet pulverizing the glutinous rice with water;

(b) placing the malt in water and allowing it to stand;

(c) adding water and the glutinous rice powder prepared in the step (a) to the fermented malt waste of step (b) and saccharifying the same; And

(d) concentrating the saccharified saccharide of step (c) to recover the precipitated precipitate, thereby producing a rice jam.

In the method for producing rice jam according to the present invention, the step (a) is preferably a method in which the glutinous rice is heated in water at 20 to 25 ° C for 2 to 4 hours and wet-milled to prepare glutinous rice flour, It is soaked in water at 20 to 25 ° C for 3 hours and wet-milled to prepare glutinous rice flour. The present invention is characterized in that glutinous rice is immediately saccharified using glutinous rice flour without adding glutinous rice. In the process of producing glutinous rice flour under the above conditions, there is no smell of roasted rice in the process of saccharification, and the produced rice jam is not stubborn and improves the clean and smooth flavor, and the step of frying or roasting rice is omitted There is an advantage to reduce the cost and time of rice pretreatment.

Further, in the method for producing rice jam according to the present invention, the step (b) is preferably carried out by adding 13 to 17 L of water at 27 to 33 ° C in 3.5 to 4.5 kg of maltose, preferably 20 to 40 minutes, , 4 liters of malt can be allowed to stand for 30 minutes with 15 liters of water at 30 ° C. As described above, the maltose of the present invention can be prepared as maltose which is suitable for preparing a saccharified liquid having a good flavor as maltose is sufficiently introduced into water. However, if the production conditions of the malt is out of the above range, malt is not sufficiently worried, So that it is not preferable.

Further, in the method for producing rice jam of the present invention, the step (c) is preferably carried out by adding 18 to 22 L of water and 13 to 17 kg of glutinous rice powder to the malt syrup and then saccharifying at 50 to 60 ° C for 50 to 70 minutes More preferably, 20 L of water and 15 kg of glutinous rice flour can be added to the malt syrup and saccharified at 50 to 60 ° C for 60 minutes. The sweetening and flavor of the glycation solution is rich and the taste is favorable, while the compounding ratio and the aging condition are within the above-mentioned ranges The taste and flavor of the saccharified liquid is weak and the rice flour and the malted water do not match well and the taste of the saccharified liquid is deteriorated.

Further, in the method for producing rice jam according to the present invention, the step (d) may be carried out by heating the saccharide at a temperature of from 70 to 80 DEG C to 36 to 44 brix to recover the precipitated precipitate, The saccharide can be concentrated at 40 brix by heating at 70 to 80 ° C to recover the precipitated precipitate. Concentration under the above conditions determines the optimum concentration conditions in consideration of the physical properties of the jam such as the quality of the sweetness, the crystallization of the final product, prevention of curing, and spreadability. In addition, it was possible to produce rice jam which has the most similar physical properties to jam and has good flavor and flavor when mixed with breads when it is eaten in breads, without the smell of sour and sour odor unique to malt .

Since the rice jam of the present invention is not a jam produced by general gelation but a sugar-free jam by saccharification, it is preferable not to add a food additive such as an acid or a stabilizer. The additive may reduce the viscosity of the rice jam, There is a problem that it falls out.

The method for producing rice jam according to the present invention, more specifically,

(a) preparing a glutinous rice flour by grinding the glutinous rice at 20 to 25 ° C for 2 to 4 hours;

(b) adding 13 to 17 L of water at 27 to 33 DEG C to 3.5 to 4.5 kg of maltose and allowing to stand for 20 to 40 minutes;

(c) 18-22 L of water and 13-17 kg of the glutinous rice powder prepared in step (a) are added to the malt syrup of step (b), followed by saccharification at 50-60 ° C for 50-70 minutes ; And

(d) heating the saccharified saccharide of step (c) at a temperature of 70 to 80 DEG C to concentrate the saccharide to 36 to 44 brix to recover precipitated precipitate,

More specifically,

(a) preparing glutinous rice flour by grinding the glutinous rice at 20 to 25 DEG C for 3 hours;

(b) placing 15 L of water at 30 DEG C in 4 kg of malt and allowing to stand for 30 minutes;

(c) adding 20 L of water and 15 kg of the glutinous rice powder prepared in the step (a) to the malt syrup of step (b), and then saccharifying at 50 to 60 ° C for 60 minutes; And

(d) heating the saccharified saccharide of step (c) at a temperature of 70 to 80 DEG C to concentrate the saccharide to 40 brix to recover precipitated precipitate.

The present invention also provides rice jam prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  One. Rice jam  Produce

(a) The glutinous rice was cooked at 20 ~ 25 ° C for 3 hours and the wet grinding was repeated 3 ~ 4 times to prepare glutinous rice flour.

(b) 15 kg of 30 ° C water was added to 4 kg of malt and left for 30 minutes.

(c) 20 L of water at 30 캜 and 15 kg of the glutinous rice powder prepared in the above step (a) were further added to the fermented malt of the step (b), and the mixture was saccharified with stirring at 50 to 60 캜 for 1 hour.

(d) The saccharified saccharide of step (c) was stirred for about 30 minutes while being heated at 70 to 80 ° C and concentrated to 40 brix. The floating float on the top of the concentrated concentrate was removed and only the precipitated precipitate was recovered. The amount of sediment is about 30% of the total concentrate weight.

Manufacturing example  2. Wild vegetables Rice jam  Produce

(a) After washing, the umbelliferous plants, the pearl riding, the sea anemone, the sea anemone, the chestnut and the fennel which were increased at 100 ° C for 2 minutes were each wet-milled to prepare crushed products.

(b) The crushed product of step (a) was mixed in a weight ratio of 2: 1 to the rice flour prepared in Preparation Example 1, followed by stirring at 70 to 80 ° C to concentrate the mixture at 40 brix.

Manufacturing example  3. Fruit Rice jam  Produce

(a) Each of blueberries, bananas, apples, pineapples, peaches, plums, apricots and pears were individually squeezed and concentrated at a temperature of 70 to 80 ° C to prepare a 40 brix fruit concentrate.

(b) The fruit concentrate prepared in the step (a) was mixed in the weight ratio of 2: 1 to the rice flour prepared in Preparation Example 1.

Manufacturing example  4. Red beans Rice jam  Produce

(a) Water was added to unseparable red beans, which was boiled at 100 ° C for 4 hours and crushed.

(b) The prepared rice bean jam prepared in Preparation Example 1 was mixed with 2: 1 by weight of the prepared mashed bean paste prepared in the step (a), followed by stirring at 70 to 80 ° C while heating to concentrate the mixture at 40 brix.

Comparative Example  One. Rice jam  Produce

(a) Fried glutinous rice was fried at 180 ~ 200 ℃ for 15 ~ 20 minutes, added with 1: 1 (w: v) water to stir - fried glutinous rice and then dried and pulverized to prepare glutinous rice flour.

(b) Rice jam was prepared under the conditions of steps (b), (c) and (d) of Production Example 1 using the glutinous rice flour prepared in the step (a).

Comparative Example  2. Rice jam  Produce

(a) The glutinous rice was cooked at 20 ~ 25 ° C for 3 hours and the wet grinding was repeated 3 ~ 4 times to prepare glutinous rice flour.

(b) To 15 kg of the glutinous rice powder prepared in the step (a), 35 L of water was added and heated at 85 to 90 ° C for 1 to 2 hours, 4 kg of malt was added and saccharified at 60 ° C for 4 hours .

(c) The saccharified saccharide of step (b) was stirred for about 30 minutes while being heated at 85 to 95 ° C and concentrated to 40 brix. The floating float on the top of the concentrated concentrate was removed and only the precipitated precipitate was recovered. The amount of sediment is about 30% of the total concentrate weight.

Comparative Example  3. Rice jam  Produce

0.8% of pectin, 0.1% of citric acid and 25.5% of isomaltooligosaccharide were added to the saccharide prepared under the conditions of steps (a) to (c) of Preparation Example 1 and then concentrated to 65 brix Jam, sterilized at a high temperature of 80 캜 and packed.

Example  1. Rice pretreatment and Glycation  Conditional Rice-jam  Sensory test

In order to optimize the production steps of rice jam, the sensory evaluation was carried out with the rice jam (Comparative Examples 1 to 3) having different production conditions from Production Example 1. The sensory evaluation was carried out on 30 people from 20 to 30 years old. The jam was applied to the bread according to their preference, and the flavor, taste, texture and overall acceptability were evaluated by the 5-point rating method: 1: poor, 2: : Normal, 4: a little good, 5: good.

Sensory evaluation of rice jam according to rice pretreatment and glycation condition Type of jam incense flavor Texture Overall likelihood Production Example 1 4.12 4.38 4.36 4.30 Comparative Example 1 4.08 3.86 3.96 3.90 Comparative Example 2 4.06 3.92 4.12 4.02 Comparative Example 3 3.90 3.66 3.70 3.78

As a result, as can be seen from Table 1, the rice jam of Preparation Example 1 showed the highest score in fragrance, taste, texture and overall acceptability.

Therefore, it was confirmed that, as in Preparation Example 1, the preparation of jams using wet-milled glutinous rice immediately after being subjected to water treatment without heat treatment in the pretreatment of glutinous rice improves clean taste and flavor without increasing the amount of glutinous rice . In addition, it was confirmed that, in comparison with the saccharification under the conditions of the comparative example 2, the saccharification treatment under the conditions of the production example 1 produced jams exhibited a high score in all the items, and were preferred. In addition, as in Comparative Example 3, rice jam added with additives such as acid, pectin and sugar showed the lowest score, and it was found that the additives had a problem that the flavor of natural rice jam was harmed and the degree of preference decreased.

Example  2. Add the part Rice-jam  Sensory test

Table 2 shows the results of sensory evaluation in the same manner as in Example 1 after rice jam was prepared with different kinds of materials.

Sensory evaluation of rice jam added with ingredient Type of jam Sub category incense flavor Texture Overall likelihood Production Example 1 4.12 4.38 4.36 4.30 Production Example 2 Umbrella herb 4.58 4.66 4.52 4.60 Horse Riding 4.46 4.60 4.48 4.62 A trace 4.50 4.54 4.46 4.48 Anger 4.22 4.38 4.40 4.34 Crab 4.20 4.44 4.38 4.32 Production Example 4 (red bean) 4.24 4.40 4.38 4.38

As a result, as shown in Table 2, it was confirmed that the addition of the ingredient to the rice jam compared to the rice jam of the preparation example 1 resulted in a good flavor of the rice jam and the ingredient, and the flavor was enhanced, and the preference degree was generally increased. Especially, it was confirmed that umbrella herb, rice paddy, or rice jam added with wild greens were higher than those of wild rice rice.

Example  3. Rice jam  And Rice-jam  Sensory test

Table 3 shows the results of the sensory evaluation after preparing the rice hams of different types in the mixing ratio of the rice jam and the crushed products of the wild plants in the step (b).

Sensory evaluation of rice jam according to the proportion of rice jam and substitute Type of jam Compounding ratio (w: w) incense flavor Texture Overall likelihood Rice rice: umbrella herb 1: 1 4.32 4.50 4.46 4.42 2: 1 4.58 4.66 4.52 4.60 1: 2 4.26 4.44 4.40 4.38 Rice Rum: Horse Riding 1: 1 4.40 4.46 4.38 4.40 2: 1 4.46 4.60 4.48 4.62 1: 2 4.28 4.39 4.20 4.24 Rice jam: anesthesia 1: 1 4.18 4.20 4.28 4.22 2: 1 4.22 4.38 4.40 4.34 1: 2 4.12 4.10 4.06 4.10

As a result, as can be seen from Table 3, the highest score in flavor, taste, texture and overall acceptability was obtained when the rice jam was prepared by mixing the rice jam and the crushed product of the acidified product in a weight ratio of 2: 1, And rice jam were mixed with each other, and it was confirmed that the taste and flavor of rice jam and wild vegetables were well mixed, which could have a positive influence on the preference degree of rice jam.

Claims (5)

(a) preparing glutinous rice powder by wet-milling glutinous rice in water at 20 to 25 ° C for 2 to 4 hours;
(b) adding 13 to 17 L of water at 27 to 33 DEG C to 3.5 to 4.5 kg of maltose and allowing to stand for 20 to 40 minutes;
(c) 18-22 L of water and 13-17 kg of the glutinous rice powder prepared in step (a) are added to the malt syrup of step (b), followed by saccharification at 50-60 ° C for 50-70 minutes ;
(d) heating the saccharified saccharide of step (c) at a temperature of 70 to 80 DEG C to 36 to 44 brix to remove suspended solids floating on the top, and recovering the precipitated precipitate; And
(e) mixing the above-mentioned precipitate with the ingredients of umbrella herb crumbs, pellet crusher, crumbs of crustaceans, crumbs of persimmon crustaceans, crumbs of persimmon crumbs, or boiled crushed red beans at a ratio of 1.6 to 2.4: 0.8 to 1.2, And then concentrating the rice flour. delete delete delete delete