KR102037894B1 - Method for Manufacturing Coated Rice with Aronia - Google Patents
Method for Manufacturing Coated Rice with Aronia Download PDFInfo
- Publication number
- KR102037894B1 KR102037894B1 KR1020180028509A KR20180028509A KR102037894B1 KR 102037894 B1 KR102037894 B1 KR 102037894B1 KR 1020180028509 A KR1020180028509 A KR 1020180028509A KR 20180028509 A KR20180028509 A KR 20180028509A KR 102037894 B1 KR102037894 B1 KR 102037894B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- aronia
- aaronia
- juice
- maltodextrin
- Prior art date
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Abstract
본 발명은 쌀 표면에 아로니아 즙액을 코팅하여 쌀의 기능성을 향상시킨 아로니아 코팅 쌀의 제조방법에 관한 것이다.
본 발명에 따른 방법으로 제조되는 아로니아 코팅 쌀은 아로니아의 떫은맛을 순화시켜 쌀에 부가함으로써 쌀의 기능성이 향상되고 아로니아 성분 첨가에 따른 섭취의 거부감이 해소되어 소비자의 선호도를 향상시킬 수 있으며, 또한 발효과정을 통해 아로니아 성분의 인체흡수율이 향상되고 착색에 의해 시각적인 미감이 증가하며 미각을 자극하여 식욕을 돋우는 효과가 있다.The present invention relates to a method for producing a Aaronia-coated rice that has improved the functionality of the rice by coating the Aaronia juice on the rice surface.
Aronia-coated rice prepared by the method according to the present invention can improve the functionality of the rice by purifying the astringent taste of the aronia to the rice to improve the functionality of the rice and the rejection of ingestion due to the addition of the Aaronia component can improve the consumer's preference In addition, the fermentation process improves the human uptake of the aronia component, increases the visual aesthetics by coloring, and stimulates the taste to stimulate appetite.
Description
본 발명은 쌀 표면에 아로니아 즙액을 코팅하여 쌀의 기능성을 향상시킨 아로니아 코팅 쌀의 제조방법에 관한 것이다.The present invention relates to a method for producing a Aaronia-coated rice that has improved the functionality of the rice by coating the Aaronia juice on the rice surface.
아로니아(aronia)는 장미과의 낙엽 관목으로서 열매의 색상에 따라 레드 초크베리, 블랙 초크베리, 퍼플 초크베리로 구분되며, 아로니아 열매는 베리류 과일 중에서 안토시아닌(anthocyanin), 카테킨(catechin) 등의 폴리페놀(polyphenol) 함유량이 매우 높은데 안토시아닌 함유량은 아사이베리의 4.6 배, 블루베리의 5 배, 크랜베리 및 복분자의 20 배, 포도의 80 배 이상인 것으로 알려져 있다.Aronia is a deciduous shrub of the family Rosaceae and is divided into red chokeberry, black chokeberry and purple chokeberry according to the color of the fruit. Aronia is a polyberry such as anthocyanin and catechin. The content of phenol (polyphenol) is very high, the anthocyanin content is known to be 4.6 times of acai berry, 5 times of blueberry, 20 times of cranberry and bokbunja, more than 80 times of grape.
아로니아의 열매는 다량의 당류(20%)와 플라보노이드(flavonoid), 비타민 A, C, E, 베타카로틴(beta-carotene), 아연 등을 포함하고 있으며 판토텐산, 엽산 등의 유용성분과 미네랄을 많이 함유하고 있다.Aronia fruit contains a large amount of sugars (20%), flavonoids, vitamins A, C, E, beta-carotene, and zinc, and contains many useful ingredients and minerals such as pantothenic acid and folic acid. Doing.
아로니아의 주요 기능성 성분으로서, 중합프로안토시아니딘(polymeric proanthocyanidins), 클로로겐산(chlorogenic acid), 네오클로로겐산(neochlorogenic acid), 시아니딘-3-0-아라비노사이드(cyanidin-3-0-arabinoside), 시아니딘-3-0-갈락토시드(cyanidin-3-0-galactoside)와 아스코르브산(ascorbic acid), 카로티노이드(carotenoid), 토코페롤(tocopherol) 등이 항산화제 역할을 하며, 폴리페놀계 화합물(플라본, 이소플라본, 플라보논, 카테킨, 안토시아닌 등)은 라디칼(radical) 소거능을 바탕으로 암, 심혈관계 질환 등을 예방·지연시킴으로 노화방지에 중요한 역할을 하여 식품과 의약품으로 널리 활용되고 있다.As the main functional ingredient of aronia, polymeric proanthocyanidins, chlorogenic acid, neochlorogenic acid, cyanidin-3-0-arabinoside ), Cyanidin-3-0-galactoside, ascorbic acid, carotenoid, tocopherol, etc. (Flavone, Isoflavone, Flavonone, Catechin, Anthocyanin, etc.) play an important role in preventing aging by preventing and delaying cancer and cardiovascular diseases based on radical scavenging ability.
허브, 과일, 채소 등에 함유되어 있는 자유라디칼(활성산소) 소거성분인 안토시아닌의 항산화 능력이 100 g당 평균 277 μM Trolox Equivalent(Eq)인데 비하여 아로니아는 100 g당 16062 μM Trolox Eq의 높은 수치를 나타내며, 카로틴류와 루테인 같은 크산토필류를 다량 함유하고 시아닌(cyanine) 함량도 5000 ㎎/㎏이며, 녹차보다 10 배 이상인 15000 ㎎/㎏의 카테킨과 탄닌, 필수 불포화지방산 등이 함유되어 있다.Anthocyanin, a free radical (active oxygen) scavenging ingredient in herbs, fruits, and vegetables, has an antioxidant capacity of 277 μM Trolox Equivalent (Eq) per 100 grams, whereas Aaronia has a high level of 16062 μM Trolox Eq per 100 grams. It contains a large amount of xanthophylls such as carotene and lutein, cyanine content is 5000 mg / kg, and contains more than 15000 mg / kg of catechin, tannin, essential unsaturated fatty acid, which is 10 times more than green tea.
특히, 안토시아닌과 폴리페놀은 인체 내에서 혈액 순환에 도움을 주고, 미세혈관의 투과성, 혈관의 탄력성, 혈압의 정상화 등에 도움을 주며, 특히 눈의 미세혈관에 긍정적인 효과를 제공하여 시력 증진 효과를 나타낸다고 알려져 있다.In particular, anthocyanins and polyphenols help blood circulation in the human body, help permeability of blood vessels, elasticity of blood vessels, normalize blood pressure, etc., and in particular, provide a positive effect on the eye's microvascularity to enhance vision. It is known.
안토시아닌은 주로 식물의 꽃, 과실, 뿌리, 잎, 줄기 등 어느 조직에나 함유되어 있으나 주로 과실과 꽃에 많고 세포의 액포(液胞, cell vacuole) 속에 존재하며, 색깔을 나타내는 수용성의 천연 색소배당체로서 현재까지 약 400 여종이 발견되었다.Anthocyanins are mainly contained in any tissues such as flowers, fruits, roots, leaves, and stems of plants, but mainly in fruits and flowers, present in cell vacuoles, and are color-soluble, natural pigment glycosides. To date, about 400 species have been found.
아로니아에 함유된 안토시아닌은 알코올을 섭취하면 생성되는 아세트알데히드가 산소와 반응하여 생성된 유독성 물질인 프리라디칼(free radical)을 신속하게 제거함으로써 숙취현상을 해소하며, 아세트알데히드의 분해를 촉진하고 간에서 생성 분비되는 아세트알데히드 분해효소(ALDH)의 역할을 대신함으로써 지친 간을 보호한다는 연구결과가 보고되어 있다.Anthocyanins contained in aronia eliminate hangovers by quickly removing free radicals, which are toxic substances produced by the reaction of acetaldehyde with oxygen, to promote the decomposition of acetaldehyde and Research has been reported to protect tired livers by substituting the role of acetaldehyde degrading enzyme (ALDH) produced by
상기와 같이 아로니아의 구성 성분들이 인체에 유용한 효과를 나타내는 것으로 알려지면서 아로니아를 이용한 제품 개발이 활발히 진행되고 있고 이러한 제품 중에는 곡물에 아로니아를 첨가한 제품이 개발되어 곡물 섭취시 아로니아의 유용성분을 인체가 자연스럽게 흡수하도록 하였다.As described above, the components of Aaronia are known to have a useful effect on the human body, and development of products using Aaronia is actively progressed, and among these products, a product having been added with Aaronia to grains has been developed, and thus the usefulness of Aaronia in grain intake is developed. The ingredients are naturally absorbed by the human body.
예를 들어, 한국등록특허공보 제1791466호에는 아로니아를 착즙하고 남은 착즙 부산물을 열풍 건조한 후 동결건조하거나 또는 덱스트린이나 전분을 첨가하고 분무 건조하여 분쇄하며, 이를 주정으로 추출한 후 여기에 쌀을 침지하고 다시 열풍건조하여 아로니아 코팅쌀을 제조하는 방법이 제시되었다.For example, Korean Patent Publication No. 1791466 discloses squeezing the remaining juice by Aaronia and lyophilizing it after drying with hot air or by adding dextrin or starch and spray-drying, pulverizing it, extracting it into alcohol and then dipping rice into it. And then again hot air dried to provide a method for producing a Aaronia coated rice.
상기 발명은 염산, 황산, 구연산, 아세트산 등을 사용하여 pH 2~6으로 산성화시킨 주정으로 아로니아를 추출함으로써 안토시아닌을 안정화하고 산화를 방지하며, 이러한 아로니아 추출액을 쌀 표면에 코팅하여 일반 쌀보다 안토시아닌 등의 항산화물질이 풍부하게 함유되도록 하였다.The present invention stabilizes anthocyanins and prevents oxidation by extracting aronia with alcohols acidified to pH 2-6 using hydrochloric acid, sulfuric acid, citric acid, acetic acid, etc. It was made to contain abundant antioxidants, such as anthocyanin.
그러나 아로니아 열매는 탄닌(tannin) 성분을 많이 함유하고 있어서 떫은맛이 강하고 산 성분으로 인하여 신맛이 강하므로(염산, 황산의 독성은 차치하더라도) 아로니아가 함유하는 우수한 효능에도 불구하고 그대로 생식하기에는 거부감이 있으며, 아로니아 안토시아닌의 주요 지표물질은 시아니딘-3-O-갈락토시드(cyanidin-3-O-galactoside)이고 자연계에서 유일하게 시아니딘-3-O-자일로사이드(cyanidin-3-O-xyloside)를 함유하는데, 이들 안토시아닌은 아글리콘(aglycone)과 당이 결합된 배당체로서 당과 아글리콘이 결합된 배당체는 소화흡수율이 낮은 단점이 있다.However, the fruit of Aronia is rich in tannin, so it has a strong astringent taste and a strong sour taste due to acid (except for the toxicity of hydrochloric acid and sulfuric acid). The major indicator of aronia anthocyanin is cyanidin-3-O-galactoside, and it is the only cyandin-3-O-xyloxide in nature. O-xyloside), these anthocyanins are aglycone (glycone) and sugar-bound glycosides, sugar and aglycone glycosides have a disadvantage of low digestion absorption.
또한, 한국공개특허공보 제2016-0092631호에는 아로니아를 착즙하고 남은 착즙 부산물을 건조하여 분쇄한 분말에 곡류분말(현미, 찰현미, 보리, 흑미, 옥수수, 율무, 콩류분말(백태, 흑태), 다시마 분말, 홍화씨 분말, 설탕, 유산균을 혼합한 선식 제조방법이 제안되었다.In addition, Korean Laid-Open Patent Publication No. 2016-0092631 discloses grain powder (brown rice, brown rice, barley, black rice, corn, yul radish, legume powder) in powder ground by drying dried juice by aronia. A method of producing a wire mixed with kelp powder, safflower seed powder, sugar and lactic acid bacteria has been proposed.
상기 발명은 아로니아 분말에 곡류와 여러 가지 기능성 재료를 혼합하여 인체 유용성분이 풍부하게 함유된 선식을 제공하고자 하였으나, 상기 선식 또한 아로니아의 떫은맛으로 인한 섭취의 거부감과 아로니아 안토시아닌의 소화흡수율이 낮은 문제를 해결하지는 못하였다.The present invention was intended to provide a wire containing abundant useful ingredients of human body by mixing grains and various functional materials in the Aaronia powder, but the wire also has low refusal intake due to the astringent taste of Aaronia and low digestion absorption rate of Aaronia anthocyanin. It did not solve the problem.
본 발명은 상기의 문제를 해결하기 위한 것으로서, 아로니아의 유용성분을 쌀에 부가하면서 아로니아의 떫은맛을 감소시키고 아로니아에 풍부한 안토시아닌의 소화흡수율을 증가시킬 수 있는 아로니아 코팅 쌀의 제조방법을 제공하는 것이다.The present invention is to solve the above problems, while adding a useful ingredient of aronia to the rice to reduce the astringent taste of aronia and increase the digestion absorption rate of anthocyanin rich in aronia is a method of producing a coated coating of aronia To provide.
상기 과제를 해결하기 위하여, 본 발명은 아로니아 열매를 세척한 다음 착즙하여 착즙액을 얻는 단계; 상기 아로니아 착즙액 100 중량부에 요구르트 5~10 중량부를 혼합하고 25~35 ℃에서 발효시켜 pH 2.5~3.5의 아로니아 착즙 발효액을 얻는 단계; 도정 후 1~3 개월 경과한 쌀을 45~55 ℃의 온풍으로 5~10 분간 가열하는 단계; 상기 가열한 쌀 100 중량부에 상기 아로니아 착즙 발효액 0.5~1.5 중량부 및 말토덱스트린 0.3~0.7 중량부를 혼합하는 단계; 및 상기 혼합물을 알루미늄 포일로 감싸고 통기구를 형성시킨 다음 유동시키면서 수분함량 10~12 중량%가 되도록 45~55 ℃의 온풍으로 건조하는 단계;를 포함하는 아로니아가 코팅된 쌀의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of washing the Aaronia fruit and then juice to obtain a juice; Mixing 5-10 parts by weight of yogurt to 100 parts by weight of the Aaronia juice solution and fermenting at 25 to 35 ° C. to obtain an Aaronia juice fermentation solution having a pH of 2.5 to 3.5; Heating the rice 1 to 3 months after milling with a warm air at 45 to 55 ° C. for 5 to 10 minutes; Mixing 0.5 to 1.5 parts by weight of the Aaronia juice fermentation broth and 0.3 to 0.7 parts by weight of maltodextrin to 100 parts by weight of the heated rice; It provides a method of producing a Aaronia-coated rice comprising; and wrapping the mixture with aluminum foil and forming a vent, and then drying the mixture in a warm air at 45 ~ 55 ℃ to have a water content of 10 to 12% by weight while flowing. .
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이때, 상기 알루미늄 포일은 은박용기인 것이 더욱 바람직하다.At this time, the aluminum foil is more preferably a silver foil container.
본 발명에 따른 방법으로 제조되는 아로니아 코팅 쌀은 아로니아의 떫은맛을 순화시켜 쌀에 부가함으로써 쌀의 기능성이 향상되고 아로니아 성분 첨가에 따른 섭취의 거부감이 해소되어 소비자의 선호도를 향상시킬 수 있다.The Aaronia-coated rice produced by the method according to the present invention may improve the functionality of the rice by purifying the astringent taste of the aronia and adding to the rice, and the rejection of intake due to the addition of the Aaronia component may be solved, thereby improving consumer preference. .
또한, 발효과정을 통해 아로니아 성분의 인체흡수율이 향상되며 착색에 의해 시각적인 미감이 증가하고 미각을 자극하여 식욕을 돋우는 효과가 있다.In addition, through the fermentation process, the body absorption rate of the aronia component is improved, and the visual aesthetics are increased by coloring and stimulate the taste to stimulate the appetite.
도 1은 멥쌀 백미와 아로니아 성분을 코팅한 쌀 및 밥을 비교하여 보여주는 사진이다.Figure 1 is a photograph showing a comparison of rice and rice coated with non-glutinous rice and aronia components.
본 발명은 쌀에 아로니아 열매 착즙 발효액과 말토덱스트린을 혼합하고 온풍을 공급하여 건조함으로써 쌀 표면에 아로니아 성분이 코팅된 아로니아 코팅 쌀을 제조한다.The present invention produces a Aaronia-coated rice coated with the Aaronia component on the rice surface by mixing the Aronia fruit juice fermentation broth with maltodextrin and supplying warm air to dry the rice.
아로니아 열매는 탄닌 성분을 함유하고 있어서 떫은맛이 강하여 그대로 섭취하기에는 거부감이 있고, 아로니아에 풍부한 안토시아닌은 아글리콘과 당이 결합된 배당체 형태로서 배당체는 체내에서 가수분해가 이루어져야 인체에 흡수되기 때문에 소화흡수율이 낮은 단점이 있다.Aronia fruits contain tannins, which have a strong astringent taste, making them difficult to consume as they are. Anthocyanins, rich in aronia, are glycosides in which aglycones and sugars are combined, and glycosides are absorbed by the body when hydrolyzed in the body. There is a disadvantage of low water absorption.
따라서 이러한 아로니아의 단점을 해소하기 위하여 아로니아 열매를 깨끗이 세척한 다음 착즙하여 착즙액을 얻은 다음 아로니아 착즙액을 요구르트와 혼합하여 발효시킨다.Therefore, in order to alleviate the shortcomings of the aronia, the Aronia fruit is washed and then juiced to obtain a juice, which is then fermented by mixing the Aaronia juice with yogurt.
요구르트는 우유를 농축하고 유산균을 번식시켜 만든 발효유로서, 우유에 함유된 단백질 성분이 탄닌과 결합하여 탄닌을 불용성 성분으로 변화시켜 탈삽(脫澁)하고 발효에 의해 아로니아의 떫은맛이 순화되며, 비교적 산 성분이 많고 상쾌한 풍미를 지니는 발효식품이므로 상큼한 맛과 향으로 인하여 아로니아의 떫은맛이 입안에서 느껴지지 않도록 하는 효과를 얻을 수 있다.Yogurt is a fermented milk made by condensing milk and propagating lactic acid bacteria. The protein contained in milk combines with tannin, converts tannin into an insoluble ingredient, degreases it, and the fermented taste of aronia is purified. It is a fermented food with a lot of acid and refreshing flavor, so that the astringent taste of Aaronia can not be felt in the mouth due to the fresh taste and aroma.
더불어, 요구르트의 유산균은 증식 중 β-글루코시다아제를 생산하여 배당체를 체내에서 흡수가 용이한 비배당체로 전환하는 작용을 하며, 유기산을 생산하여 장내 유해세균의 증식을 억제하고 정상적인 장내 균총을 유지시키는 기능을 한다.In addition, lactobacillus of yogurt produces β-glucosidase during proliferation and converts glycosides into non-glycosides that are easily absorbed by the body, and produces organic acids to inhibit the growth of harmful bacteria in the intestine and maintain normal intestinal flora. To function.
따라서 상기 아로니아 착즙액과 요구르트 혼합물의 발효과정에서 요구르트의 유산균이 아로니아의 열매에 함유된 당류를 에너지원으로 하여 발효하고 이 과정에서 아로니아 열매에 함유된 안토시아닌 배당체가 체내 흡수가 용이한 비배당체로 전환되어 소화흡수율을 높일 수 있다.Therefore, in the fermentation process of the mixture of yolk juice and yogurt, the lactic acid bacteria of yogurt ferment the sugars contained in the fruit of Aronia as an energy source, and in this process, the anthocyanin glycosides contained in the fruit of Aronia are easily absorbed by the body. Can be converted to glycosides to increase digestive absorption.
요구르트는 아로니아 착즙액 100 중량부 기준 5~10 중량부를 혼합하고 25~35 ℃에서 발효시키는 것이 바람직하며, 상기 요구르트의 혼합량이 5 중량부 미만이면 발효가 충분히 진행되지 못하여 아로니아 열매의 떫은맛이 많이 잔류하고 10 중량부를 초과하면 요구르트의 신맛이 강해져 아로니아 코팅 쌀의 풍미가 저하되는 단점이 있으며, 상기 발효온도는 아로니아 열매에 함유된 안토시아닌 배당체가 비배당체로 효율적으로 전환되는 범위이다.Yogurt is preferably mixed 5 to 10 parts by weight based on 100 parts by weight of the Aaronia juice and fermented at 25 ~ 35 ℃, fermentation does not proceed sufficiently if the mixed amount of the yogurt is less than 5 parts by weight of the fruit of the Aronia fruit When much remains and exceeds 10 parts by weight, the sour taste of the yogurt is increased, which lowers the flavor of the aronia-coated rice. The fermentation temperature is a range in which anthocyanin glycosides contained in the aronia fruit are efficiently converted into nonglycosides.
통상, 우유의 pH는 6.8 정도이나 요구르트는 우유가 발효되어 유산이 생성됨으로 인해 pH가 4 정도로 저하되고 아로니아의 색소성분인 안토시아닌은 pH가 낮은 범위, 바람직하게는 pH 2.5~3.5에서 가장 안정하고 고유의 색을 유지하므로, 아로니아 착즙액이 요구르트 첨가 발효에 의해 pH가 2.5~3.5로 낮아지면 발효를 종료시킨다.In general, the pH of milk is about 6.8, but the yogurt is lowered to about 4 due to the fermentation of milk to produce lactic acid, and the anthocyanin, which is a pigment component of aronia, is most stable at a low pH range, preferably pH 2.5 to 3.5. Since the intrinsic color is maintained, the fermentation of the Aaronia juice is terminated when the pH is lowered to 2.5 to 3.5 by yogurt addition fermentation.
더불어, 아로니아 생과는 통상 pH 3.8 정도를 나타내고 요구르트의 우유성분은 산성물질과 접하면 우유의 카제인 단백질이 응고되는 성질이 있어서, 요구르트의 우유 단백질은 후술하는 건조과정에서 수분이 제거되면서 산성의 아로니아 입자 표면에 응고되면서 단백질 막을 형성한다.In addition, the raw fruit of Aronia usually exhibits a pH of about 3.8, and the milk component of yogurt has the property of coagulation of casein protein in milk when it comes into contact with acidic substances. Coagulates on the surface of the onia particle, forming a protein membrane.
아로니아의 유효성분은 빛, 열, 수분, 공기 중의 산소 등의 외부인자에 의해 변질되기 쉬우나 상기 단백질 막은 쌀 표면에 코팅된 아로니아 입자를 외부인자로부터 보호하므로 아로니아의 효능을 오랫동안 유지할 수 있도록 한다.The active ingredient of Aaronia is easily deteriorated by external factors such as light, heat, moisture, and oxygen in the air, but the protein membrane protects Aaronia particles coated on the surface of rice from external factors so that the effect of Aaronia can be maintained for a long time. do.
도정 직후의 쌀은 pH 7.0~7.5의 알칼리성을 나타내나 도정 후 7 시간 후부터 산화가 시작되어 6개월 정도 지나면 pH 5.0~5.5로 산성화되는데, 아로니아 발효액을 도정 직후의 쌀에 코팅하면 우유 단백질 막이 아로니아 입자에만 막을 형성하고 도정 후 1 개월 지난 쌀에 코팅하면 아로니아 입자와 더불어 쌀 표면에도 막을 형성한다.Immediately after milling, the rice shows an alkalinity of pH 7.0 to 7.5, but oxidation starts from 7 hours after milling and is acidified to pH 5.0 to 5.5 after about six months. When the film is formed only on the grains of onia, and coated on rice one month after the milling, a film is formed on the rice surface together with the aronia particles.
따라서 아로니아가 코팅되는 쌀로서 도정 후 1 개월 경과한 쌀을 사용하는 것이 쌀 표면에 단백질 막을 형성시켜 외부인자로부터 아로니아 코팅 쌀을 보호하도록 하는 점에서 바람직하고, 도정 후 1~3 개월 경과한 쌀을 사용하는 것이 쌀이 너무 산성화되지 않도록 하는 점에서 좀 더 바람직하다.Therefore, it is preferable to use rice that has been evaporated for 1 month since the rice is coated with aronia to form a protein film on the surface of the rice to protect the aronia-coated rice from external factors. The use of rice is more desirable in that the rice is not too acidified.
덱스트린은 전분의 가수분해에 의해 맥아당에 이르는 중간단계에서 생기는 여러 가지 가수분해 산물로서, 하이드로콜로이드(hydrocolloid)성 물질이고 점도를 증가시키거나 겔(gel)을 형성하는 고분자 물질이며, 가수분해 방법이나 중합도, 당량에 따라 말토덱스트린(maltodextrin), 사이클로덱스트린(cyclodextrin), 아밀로덱스트린(anylodextrin), 아크로덱스트린(ackrodextrin), 에리트로덱스트린(erythrodextrin), 파이로덱스트린(pyrodextrin) 등 그 종류가 다양하다.Dextrin is a hydrolyzate produced in the intermediate stage of maltose by hydrolysis of starch. It is a hydrocolloid material and a polymer material that increases viscosity or forms gel. Depending on the degree of polymerization and the equivalent, maltodextrin (cyclodextrin), cyclodextrin (cyclodextrin), amylodextrin (anylodextrin), acrodextrin (ackrodextrin), erythrodextrin (pyrodextrin) and the like are various.
덱스트린은 점성이 있어서 아로니아 입자를 쌀에 결착시키는데, 덱스트린 중 말토덱스트린은 중합도가 작은 저분자의 덱스트린으로서 대략 3~5 정도의 중합도를 가지면서 작은 입자로 구성된 겔 형태인 크림상태를 형성할 수 있다.Dextrin is viscous and binds aronia particles to rice. Maltodextrin is a low molecular weight dextrin with a low degree of polymerization, which can form a creamy gel form consisting of small particles with a degree of polymerization of about 3 to 5 .
말토덱스트린은 외관, 물리적·열적 성질, 식감 등이 지방질과 유사하여 탄수화물계 지방대체물질로 작용할 수 있어서 유지 고유의 특징인 향미, 점도, 점탄성, 식감, 유화성, 응집성, 부착성, 윤활성, 크림성, 불투명도(opacity), 안정성 등을 아로니아 코팅 쌀에 부여하여 아로니아 코팅 쌀의 색감, 식감, 향미 등을 향상시키는 효과도 얻을 수 있다.Maltodextrin has a similar appearance to fat, physical and thermal properties, and texture, and can act as a carbohydrate-based fat substitute. Therefore, maltodextrin is characterized by flavor, viscosity, viscoelasticity, texture, emulsification, cohesion, adhesion, lubricity, and cream. It is also possible to give the Aaronia-coated rice with frosting, opacity and stability to improve the color, texture and flavor of the Aaronia-coated rice.
또한, 난소화성 말토덱스트린은 건강기능식품 기능성 원료로서, 덱스트린을 α-아밀라아제(α-amylase) 및 아밀로글루코시다아제((amyloglucosidase)로 효소분해하고 정제한 것 중 난소화성 성분을 분획하여 식용에 적합하도록 가공한 것을 일컫는데, 배변활동 원활, 식후혈당상승 억제, 혈중 중성지질 개선 효과가 있어서 탄수화물로 이루어진 쌀밥 섭취에 제약이 있는 당뇨병, 고지혈증 환자에게는 난소화성 말토덱스트린을 사용하는 것이 좀 더 유리하다.In addition, indigestible maltodextrin is a functional food functional ingredient, dextrin is enzymatically digested with α-amylase and amyloglucosidase (amyloglucosidase) from the fraction of indigestible components for food It is processed to be suitable, and it is more advantageous to use indigestible maltodextrin for diabetic and hyperlipidemic patients who have limited intake of carbohydrate rice due to smooth bowel activity, suppressed post-prandial blood sugar rise and improving blood triglyceride. .
말토덱스트린은 아로니아 착즙액에 용해된 후 건조에 의해 수분이 점차 감소하면서 부분적으로 결정이 형성되어 겔화하고, 겔화된 말토덱스트린은 아로니아 입자를 쌀에 부착시킨 후 수분이 더욱 감소하면서 굳어져 아로니아 입자와 쌀을 견고히 결착시키며, 이와 같이 제조된 본 발명의 아로니아 코팅 쌀로 밥을 지으면 말토덱스트린 결정이 수분을 흡수하여 지방질과 같은 효과를 발휘하게 된다.Maltodextrin is dissolved in the Aaronia juice and then gelled to form crystals with partial decrease of moisture by drying. Gelled maltodextrin hardens as moisture decreases further after attaching the Aaronia particles to rice. The onia grains and the rice are firmly bound, and when the rice is cooked with the aronia-coated rice of the present invention thus prepared, maltodextrin crystals absorb moisture and exert a fat-like effect.
상기와 같이 아로니아 착즙 발효액과 말토덱스트린이 준비되면 쌀 100 중량부에 아로니아 착즙 발효액 0.5~1.5 중량부 및 말토덱스트린 0.3~0.7 중량부를 혼합하고 온풍건조하여 아로니아가 코팅된 쌀을 제조한다.When Aronia juice fermentation broth and maltodextrin is prepared as described above, 0.5 to 1.5 parts by weight of aronia juice fermentation broth and 0.3 to 0.7 parts by weight of maltodextrin mixed with 100 parts by weight of rice and dried on a warm air to produce a rice coated with aronia.
아로니아 착즙 발효액이 0.5 중량부 미만이면 아로니아의 유용성분 부가효과와 아로니아에 의한 시각적인 착색효과가 미미하고, 1.5 중량부를 초과하면 아로니아에 함유된 당 성분에 의해 쌀알들이 서로 엉기는 현상이 발생하고 밥을 지었을 때 아로니아의 떫은맛이 밥에 남아서 섭취의 거부감을 유발하며, 말토덱스트린 함량은 아로니아 입자가 쌀에 잘 부착되도록 하는 최소량 범위이다.If the Aaronia juice fermentation broth is less than 0.5 parts by weight, the additive effect of Aaronia and the visual coloring effect by Aaronia are insignificant. If it exceeds 1.5 parts by weight, the grains of rice are entangled by sugar components contained in Aaronia. When the rice is cooked and cooked, the astringent taste of the aronia remains in the rice, causing a refusal to consume, and the maltodextrin content is in the minimum range to allow the aronia particles to adhere well to the rice.
상기 온풍건조는 45~55 ℃에서 수분함량 10~12 중량%가 되도록 건조하며, 통상 도정한 쌀은 15 중량% 정도의 수분을 함유하고 있어서 온풍건조에 의해 수분함량이 상기 범위로 감소하면서 아로니아 입자가 쌀에 코팅되며, 상기 온도범위를 초과하거나 수분함량이 상기 범위 미만이면 쌀알이 깨지는 현상이 발생하므로 과건조(過乾燥)가 되지 않도록 상기 범위의 온도와 수분함량으로 건조한다.The hot air drying is dried to a water content of 10 to 12% by weight at 45 ~ 55 ℃, usually milled rice contains about 15% by weight of moisture, while the water content is reduced to the above range by hot air drying Aaronia Particles are coated on the rice, the rice grains are broken when the temperature exceeds the temperature range or the water content is below the range, so that the particles are dried at a temperature and water content in the above range so as not to be overdried.
상기 온풍건조 과정을 자세히 살펴보면, 온풍 온도가 먼저 쌀알 표면의 아로니아 착즙 발효액 및 말토덱스트린에 전달된 후 쌀알에 전달되므로, 아로니아 착즙 발효액 중의 수분이 먼저 수증기로 기화되고 이어서 쌀알 표면의 수분이 감소하며 이에 따라 쌀알 내부의 수분이 표면으로 이동한 후 제거되는 과정을 거치게 된다.Looking at the hot air drying process in detail, since the warm air temperature is first delivered to the Aronia juice fermentation broth and maltodextrin on the surface of the rice grains and then to the rice grains, the water in the Aronia juice fermentation broth is first vaporized with water vapor, and then the water on the surface of the rice grains is reduced. Accordingly, the water inside the rice grains is moved to the surface and then removed.
아로니아의 주요성분은 안토시아닌과 같은 폴리페놀계 화합물, 비타민, 베타카로틴 등으로서 이들은 열에 취약하여 상기 온풍 온도에 장기간 노출되면 파괴되거나 변성이 일어날 수 있는데, 상기와 같이 온풍 온도가 아로니아 착즙 발효액 및 말토덱스트린, 쌀알 표면, 쌀알 내부로 순차적으로 전달되므로 아로니아 착즙 발효액 중의 아로니아 성분은 온풍에 장기간 노출되고 따라서 아로니아의 유효성분이 파괴되거나 변성되어 아로니아 코팅 쌀의 기능성이 저하될 우려가 있다.The main components of aronia are polyphenolic compounds such as anthocyanins, vitamins, beta-carotene, etc., which are susceptible to heat, and may be destroyed or denatured after prolonged exposure to the warm air temperature. Since the maltodextrin, the grain of rice grains, and the grains of rice are sequentially delivered, the aronia component in the Aronia juice fermentation broth may be exposed to warm air for a long time, and thus, the active component of the aronia may be destroyed or denatured, thereby degrading the functionality of the aronia-coated rice.
이를 방지하기 위하여 쌀, 아로니아 착즙 발효액 및 말토덱스트린의 혼합물을 온풍건조하기 전에 먼저 쌀을 45~55 ℃의 온풍으로 가열한 후 아로니아 착즙 발효액과 말토덱스트린을 혼합하여 가열하는 것이 바람직하며, 쌀의 온풍 가열은 온풍 온도가 쌀 내부까지 전달되고 쌀 표면의 수분이 제거되면서 내부의 수분이 표면으로 이동하는 시점, 예를 들어 5~10 분간 온풍 가열하고 온풍이 공급되고 있는 상태에서 아로니아 착즙 발효액과 말토덱스트린을 혼합하여 계속 온풍 건조한다.In order to prevent this, it is preferable to heat the rice with a warm air of 45-55 ° C. and then mix and heat the aronia juice fermentation broth with maltodextrin before heating the mixture of rice, aronia juice fermentation broth and maltodextrin. The warm air heating of the Aronia juice fermentation broth while the warm air temperature is transferred to the inside of the rice and the moisture on the surface of the rice is removed to move the surface of the water to the surface, for example, for 5 to 10 minutes. Mix with maltodextrin and continue warm air drying.
상기와 같이 쌀의 온풍 가열에 의해 쌀 표면의 온도가 상기 온풍 온도에 도달한 상태에서 아로니아 착즙 발효액과 말토덱스트린을 혼합하면 이들의 건조가 좀 더 빨리 진행되므로 아로니아 착즙 발효액이 온풍에 장기간 노출되는 것이 방지되어 아로니아의 유효성분 파괴나 변성이 줄어들 수 있다.As described above, when the aronia juice fermentation broth and maltodextrin are mixed when the temperature of the rice surface reaches the warm air temperature by heating the rice, the drying proceeds more quickly. It can be prevented from destroying or modifying the active ingredient of Aaronia.
그런데 쌀, 아로니아 착즙 발효액 및 말토덱스트린 혼합물은 많은 쌀이 적층된 사이로 아로니아 착즙 발효액과 말토덱스트린이 스며든 상태이므로, 혼합물에 온풍을 공급하면 온풍이 혼합물 전체에 일정하고 균일하게 공급되지 못하여 국부적인 불균일 건조가 발생할 수밖에 없으며, 따라서 일부 쌀은 과건조되고 일부 쌀은 미건조(未乾燥)되어 아로니아가 코팅된 쌀 중 일부는 쌀알이 깨지는 현상이 발생한다.However, since the rice, aronia juice fermentation broth and maltodextrin mixture are in a state where the aronia juice fermentation broth and maltodextrin are infiltrated while many rice is stacked, when the air is supplied to the mixture, the warm air cannot be supplied uniformly and uniformly throughout the mixture. Phosphorous heterogeneous drying is inevitably caused, and therefore, some rice is over-dried and some rice is undried, and some of the rice coated with aronia are broken.
이러한 문제를 해소하기 위하여, 온풍건조시 상기 혼합물을 알루미늄 포일(aluminium foil)로 감싼 다음 건조하는 것이 바람직하며, 수분이 혼합물로부터 제거되어야 하므로 알루미늄 포일로 감쌀 때 알루미늄 포일 내·외부가 서로 통할 수 있도록 통기구(通氣口)를 형성시켜 주고, 상기 통기구는 쌀알이 배출되지 않도록 쌀알 크기보다 작게 형성시킨다.In order to solve this problem, it is preferable to wrap the mixture with aluminum foil and then dry it during hot air drying, and the moisture must be removed from the mixture so that the inside and outside of the aluminum foil can communicate with each other when wrapped with aluminum foil. A vent is formed, and the vent is made smaller than the size of the grain of rice so that the grain of rice is not discharged.
알루미늄 포일은 열전도도가 매우 높아서 온풍의 열을 혼합물로 빠르게 전달하여 혼합물의 국부적인 온도편차를 줄일 수 있고 혼합물로부터 기화된 수분은 바로 배출되지 않고 알루미늄 포일 내부에 일단 머무른 후 통기구를 통하여 배출되므로 알루미늄 포일 내부는 습도의 급격한 변화가 억제되며, 따라서 알루미늄 포일로 감싸지 않은 경우와 비교하여 수분의 제거가 균일하게 진행되어 전체적으로 수분함량을 일정하고 균일하게 건조할 수 있다.The aluminum foil has a very high thermal conductivity, which can quickly transfer the heat of the warm air to the mixture to reduce the local temperature deviation of the mixture, and the vaporized water from the mixture is not immediately discharged but stays inside the aluminum foil and is discharged through the vent. The inside of the foil is suppressed a sudden change in humidity, so that the removal of moisture is uniformly compared to the case that is not wrapped with aluminum foil, it is possible to dry the moisture content uniformly and uniformly as a whole.
쌀, 아로니아 착즙 발효액 및 말토덱스트린 혼합물의 건조는 건조과정에서 쌀알끼리 서로 붙지 않도록 혼합물을 회전시키거나 진동을 가하는 등 유동시키면서 건조하는 것이 바람직하며, 상기와 같이 알루미늄 포일로 감싼 후 건조시킬 경우 혼합물이 알루미늄 포일 내부에서 유동될 수 있도록 내부에 유동할 수 있는 공간을 확보하면서 감싸준다.The drying of the rice, aronia juice fermentation broth and maltodextrin mixture is preferably dried while flowing the mixture, such as by rotating or oscillating the mixture so that the rice grains do not stick together during the drying process. The aluminum foil is wrapped while securing a space for flow inside the aluminum foil.
알루미늄 포일로 감싸는 대신에 알루미늄 포일 재질의 용기를 사용할 수 있으며, 예를 들어 은박용기에 혼합물을 담고 입구를 알루미늄 포일로 막거나, 혼합물이 담긴 은박용기 2 개를 입구끼리 맞대어 고정시키는 방법이 있으며, 이때에도 용기에 통기구를 형성시켜 준다.Instead of wrapping it in aluminum foil, a container made of aluminum foil can be used.For example, there is a method of holding a mixture in a silver foil container and closing the inlet with aluminum foil, or fixing two silver foil containers containing the mixture against each other, At this time, the vent is formed in the container.
이하, 본 발명을 하기의 실시예, 비교예 및 시험예에 의거하여 좀 더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.
단, 하기의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.
<실시예 1><Example 1>
멥쌀 백미를 깨끗이 세척한 후 채반에 건져두어 물기를 제거하였다.The white rice was washed clean and then drained to a colander.
아로니아 열매를 채취하여 깨끗이 세척한 후 착즙기로 짜서 아로니아 착즙액을 얻었으며, 상기 아로니아 착즙액 1 ㎏에 요구르트 70 g을 넣고 30 ℃에서 15 시간 발효시켜 아로니아 착즙 발효액(pH 3)을 얻었다.Aronia berries were collected, washed thoroughly, and then squeezed with a juicer to obtain Aronia juice. 70 g of yogurt was added to 1 kg of the Aronia juice, and fermented at 30 ° C. for 15 hours to give Aronia juice fermentation broth (pH 3). Got it.
상기 물기를 제거한 쌀 10 ㎏에 상기 아로니아 착즙 발효액 100 g과 말토덱스트린 50 g을 혼합한 후 50 ℃의 온풍이 공급되는 당의기(糖衣器, 회전속도 46 rpm/분)에 넣고 15 분간 건조하여 수분함량이 10.98 중량%인 아로니아 코팅 쌀을 제조하였다.10 g of the dried rice was mixed with 100 g of the Aronia juice fermentation broth and 50 g of maltodextrin, and then placed in a sugar-flavored device (糖衣 器, rotation speed: 46 rpm / min) supplied with 50 ° C. and dried for 15 minutes. Aronia coated rice was prepared having a water content of 10.98% by weight.
<실시예 2><Example 2>
상기 실시예 1에서, 물기를 제거한 쌀을 당의기에 넣고 50 ℃의 온풍을 공급하면서 당의기를 가동하였으며, 7 분 후 상기 가동 중인 당의기에 아로니아 착즙 발효액과 말토덱스트린을 넣고 계속해서 10 분간 건조한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 아로니아 코팅 쌀을 제조하였다.In Example 1, the dried rice was put in a sugar dropper, and the sugar dropper was operated while supplying warm air at 50 ° C., and after 7 minutes, the fermented broth and maltodextrin were put into the sugar dropper in the operating sugar dropper, and then dried for 10 minutes. And, Aaronia-coated rice was prepared in the same manner as in Example 1.
<실시예 3><Example 3>
알루미늄 포일 재질의 은박용기 2 개를 준비하고 은박용기 전체에 걸쳐 미세 구멍을 다수 뚫어 둔 다음, 상기 실시예 1의 물기를 제거한 쌀, 아로니아 착즙 발효액 및 말토덱스트린 혼합물을 상기 구멍이 뚫린 은박용기 1 개에 담고 나머지 은박용기와 입구를 맞대어 결속시켰으며, 이를 온풍이 공급되는 당의기에 넣고 20 분간 건조한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 아로니아 코팅 쌀을 제조하였다.After preparing two silver foil containers made of aluminum foil, a plurality of fine holes were drilled through the silver foil container, and the water, the Aronia juice fermentation broth and the maltodextrin mixture of Example 1, which had been drained, were pierced. The dog was placed in the dog and bound to the other silver foil container and the entrance, and the Aronia-coated rice was prepared in the same manner as in Example 1, except that it was placed in a dragee supplied with warm air and dried for 20 minutes.
<비교예 1>Comparative Example 1
상기 실시예 1에서, 아로니아 착즙액을 발효시키지 않고 그대로 말토덱스트린과 함께 쌀에 혼합한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 아로니아 코팅 쌀을 제조하였다.In Example 1, the Aaronia-coated rice was prepared in the same manner as in Example 1, except that the aronia juice was not fermented and mixed with maltodextrin as it was.
<비교예 2>Comparative Example 2
상기 실시예 1에서, 말토덱스트린을 사용하지 않고 아로니아 착즙 발효액만을 쌀에 혼합한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 아로니아 코팅 쌀을 제조하였다.In Example 1, Aronia-coated rice was prepared in the same manner as in Example 1, except that only the Aronia juice fermentation broth was mixed with rice without using maltodextrin.
<시험예 1> 물성 측정Test Example 1 Measurement of Physical Properties
시중의 멥쌀 백미를 대조군으로 하여, 상기 실시예 1~3 및 비교예 1, 2의 아로니아 코팅 쌀로 밥을 지은 후 물성분석기(CR-500DX, SUN SCIENTIFIC Co. LTD, 일본)를 사용하여 견고성(hardness), 응집성(cohesiveness), 탄력성(springness), 씹음성(gumminess) 및 깨짐성(brittleness)을 측정하고 그 결과를 하기 표 1에 나타내었다.Using non-glutinous rice in the market as a control, the rice was cooked with the Aaronia-coated rice of Examples 1 to 3 and Comparative Examples 1 and 2, and then used a physical property analyzer (CR-500DX, SUN SCIENTIFIC Co. LTD, Japan). Hardness, cohesiveness, springness, gumminess and brittleness were measured and the results are shown in Table 1 below.
상기 표 1을 보면, 대조군에 비하여 아로니아 액이 코팅된 실시예 및 비교예의 쌀밥이 응집성과 탄력성이 크고 견고성, 씹음성 및 깨짐성이 작게 나타나, 쌀에 아로니아 착즙(발효)액을 코팅하면 식감이 좀 더 향상됨을 알 수 있다.Looking at Table 1, the rice of Examples and Comparative Examples coated with the Aaronia solution compared to the control, the cohesiveness and elasticity is large, the firmness, chewability and cracking appears small, when the rice coated with the Aaronia juice (fermentation) solution You can see that the texture improves a bit.
또한, 비교예 2와 같이 말토덱스트린을 사용하지 않고 아로니아 착즙 발효액만을 쌀에 코팅하면 일반 멥쌀에 비하여 응집성이 많이 저하되고 실시예와 같은 탄력성 증가 효과가 없어서 식감의 향상 효과가 감소됨을 알 수 있다.In addition, coating only the Aronia juice fermentation broth to the rice without using maltodextrin as in Comparative Example 2, it can be seen that the cohesiveness is much lowered compared to ordinary non-glutinous rice and there is no increase in elasticity as in Example, thereby improving the texture. .
실시예에서는, 은박용기 내에서 온풍 건조한 실시예 3, 쌀을 예비 가열한 후 아로니아 착즙 발효액과 말토덱스트린을 넣고 온풍 건조한 실시예 2, 쌀, 아로니아 착즙 발효액 및 말토덱스트린을 한꺼번에 온풍 건조한 실시예 1의 순으로 견고성, 씹음성 및 깨짐성이 낮고 응집성 및 탄력성이 높게 측정되었는데, 실시예 3의 경우 온풍 온도가 알루미늄 포일을 통하여 쌀, 아로니아 착즙 발효액 및 말토덱스트린 혼합물에 고르게 전달되고 균일하게 건조되며, 실시예 2의 경우 쌀 내·외부 간의 수분함량, 쌀과 코팅물(아로니아 착즙 발효액과 말토덱스트린) 간의 수분함량 차이가 작은 원인으로 판단된다.Example, Example 3, warm air-dried in a silver foil container, after preheating the rice and putting the Aronia juice fermentation broth and maltodextrin, Example 2, Example, warm air-drying rice, Aronia juice fermentation broth and maltodextrin all at once In the order of 1, the firmness, chewability and breakability were low, and the cohesiveness and elasticity were measured. In Example 3, the warm air temperature was evenly transmitted to the rice, aronia juice fermentation broth and maltodextrin mixture through aluminum foil and uniformly dried. In the case of Example 2, it is determined that the difference in water content between the inside and outside of the rice, and the difference in water content between the rice and the coating (the Aaronia juice fermentation broth and maltodextrin) is small.
따라서 온풍 건조시 쌀을 먼저 가열한 후 아로니아 착즙 발효액과 말토덱스트린을 넣고 건조하는 것이 식감 향상에 바람직하고, 쌀, 아로니아 착즙 발효액 및 말토덱스트린 혼합물을 알루미늄 포일 재질의 은박용기 내부에 넣고 온풍 건조하여 온풍이 알루미늄 포일을 통하여 혼합물을 간접 가열하도록 하는 것이 좀 더 바람직함을 알 수 있다.Therefore, it is preferable to heat rice first, and then dry the Aronia juice fermentation broth and maltodextrin to improve the texture during drying.The rice, Aronia juice fermentation broth and maltodextrin mixture are put in a silver foil container made of aluminum foil, and warm air drying. It can be seen that it is more desirable for the warm air to indirectly heat the mixture through the aluminum foil.
<시험예 2> 색도 측정Test Example 2 Chromaticity Measurement
시중의 멥쌀 백미를 대조군으로 하여, 상기 실시예 및 비교예의 아로니아 코팅 쌀로 밥을 지은 후 색차계(CHROMA METER CR-300, MINOLTA사, 일본)를 이용하여 색도를 측정하고 그 결과를 하기 표 2에 나타내었다.Using non-glutinous rice in the market as a control, rice was cooked with Aaronia-coated rice of Examples and Comparative Examples, and chromaticity was measured using a color difference meter (CHROMA METER CR-300, MINOLTA, Japan). Shown in
(L)brightness
(L)
(a)Redness
(a)
(b)Yellow road
(b)
(white index)Whiteness
(white index)
상기 표 2에서, 명도와 백색도는 아로니아 액이 첨가된 실시예 및 비교예가 대조군보다 낮아졌으나 적색도는 높아졌으며, 말토덱스트린을 사용하지 않고 아로니아 착즙 발효액만 코팅한 비교예 2는 명도와 백색도가 낮고 적색도와 황색도가 높게 측정되었다.In Table 2, the brightness and whiteness of the Examples and Comparative Examples to which the Aaronia liquid was added were lower than the control group, but the redness was higher, and Comparative Example 2 coated with only the Aaronia Juice fermentation broth without using maltodextrin had a Brightness and Whiteness. Low redness and yellowness were measured.
즉, 아로니아 착즙 발효액은 쌀의 명도와 백색도를 낮추고 적색도와 황색도를 증가시켜 아로니아 코팅 쌀의 색감을 향상시키는 것을 알 수 있으며, 따라서 아로니아 착즙 발효액으로 쌀을 코팅하면 시각적으로 소비자의 선호도를 증가시켜 상품성 면에서 유리할 것으로 판단된다.In other words, it can be seen that the Aaronia juice fermentation broth lowers the brightness and whiteness of the rice and increases the redness and yellowness, thereby improving the color of the Aaronia-coated rice. We believe this will be advantageous in terms of marketability.
도 1에는 대조군(A), 비교예 2(B) 및 실시예 1(C)의 아로니아 코팅 쌀 및 이를 사용하여 지은 밥을 도시하였으며, 아로니아 성분이 함유된 B와 C는 붉은색을 띠고 아로니아 착즙 발효액만 코팅한 B가 아로니아 착즙 발효액과 말토덱스트린을 함께 코팅한 C보다 쌀이 좀 더 붉은색을 띠나 밥을 지었을 때 B는 C에 비하여 퇴색된 느낌이 나므로 쌀에 아로니아 착즙 발효액과 말토덱스트린을 함께 코팅하는 것이 밥의 색감면에서 좀 더 바람직한 것으로 판단된다.1 shows the Aronia-coated rice of the control (A), Comparative Example 2 (B) and Example 1 (C) and the rice cooked using the same, wherein B and C containing the aronia component have a red color. B coated with only Aaronia juice fermentation broth is more red than rice coated with Aaronia juice fermentation broth and maltodextrin. However, when rice is cooked, B feels faded compared to C. Coating with and maltodextrin seems to be more desirable in terms of color of the rice.
<시험예 3> 기능성 분석Test Example 3 Functional Analysis
시중의 멥쌀 백미를 대조군으로 하여, 상기 실시예 및 비교예의 아로니아 코팅 쌀로 밥을 지은 후 분광광도계(Jasco V-560, Jasco coporation, 일본)를 이용하여 총폴리페놀, 총플라보노이드, 항산화 활성을 분석하고 그 결과를 하기 표 3에 나타내었으며, 비교를 위하여 아로니아 착즙액의 분석결과도 표시하였다.As a control, the rice was prepared with the Aronia-coated rice of Examples and Comparative Examples, and then analyzed for total polyphenols, total flavonoids, and antioxidant activity using a spectrophotometer (Jasco V-560, Jasco coporation, Japan). The results are shown in Table 3 below, and the analysis results of Aaronia juice were also shown for comparison.
(mg GAE주1 )/g)Total Polyphenols
(mg GAE Note 1 ) / g)
(mg Na주2 )/g)Total Flavonoids
(mg Na Note 2 ) / g)
(%)Electron Donating Ability (DPPH)
(%)
주2) Na: naringin equivalentNote 1) GAE: gallic acid equivalent
Note 2) Na: naringin equivalent
상기 표 3의 결과, 총폴리페놀과 전자공여능은 실시예와 비교예가 아로니아 착즙액에 비하여 많이 감소되었으나 총플라보노이드 함량은 약간의 감소를 보였다.As a result of Table 3, the total polyphenol and electron donating ability was much reduced in the Examples and Comparative Examples compared to the Aaronia juice, but the total flavonoid content showed a slight decrease.
실시예와 비교예 중에서는 비교예 1이 가장 높고 비교예 2가 가장 낮은 활성을 나타내었는데, 이러한 결과로부터 아로니아 착즙액을 발효시킬 경우 총폴리페놀, 총플라보노이드 및 전자공여능이 약간 감소하고 말토덱스트린을 사용하지 않을 경우 아로니아 성분이 쌀에 견고히 결착하지 못하여 밥은 짓는 과정에서 많이 유실되었을 것으로 추정된다.Among Examples and Comparative Examples, Comparative Example 1 had the highest activity and Comparative Example 2 showed the lowest activity. From these results, fermentation of Aaronia juice resulted in a slight decrease in total polyphenols, total flavonoids and electron donating ability, and maltodextrin. If it is not used, the aronia component is not firmly bound to the rice, so the rice is estimated to be lost during the cooking process.
실시예 중에서는 실시예 2가 가장 우수한 특성을 나타내어, 쌀을 예열하여 코팅작업 시간을 짧게 하는 것이 아로니아의 유용성분 파괴를 줄이는데 바람직함을 알 수 있다.Among the examples, it can be seen that Example 2 exhibits the most excellent properties, so that preheating the rice to shorten the coating operation time is preferable to reduce the useful component destruction of Aaronia.
<시험예 4> 관능검사Test Example 4 Sensory Test
10 대에서 70 대까지의 남녀 각각 5 명씩 모두 70 명을 대상으로 상기 제조된 아로니아 코팅 쌀로 밥을 지은 후 향, 색상, 맛 및 전체적인 기호도를 5 점 척도법으로 측정하여 그 평균값을 하기 표 4에 나타내었다.After cooking rice with the Aronia-coated rice, which was prepared for all 70 men and women, each from five to ten men and women, the aroma, color, taste, and overall preference were measured by a five-point scale method. Indicated.
상기 표 4에 나타난 바와 같이, 향의 평가는 쌀을 예비 가열한 후 아로니아 착즙 발효액을 혼합하고 짧게 가열한 실시예 2와 아로니아 착즙액을 발효시키지 않은 비교예 1이 우수하고 색상은 말토덱스트린을 사용하지 않은 비교예 2가 낮게 평가되어, 건조시간을 단축하거나 아로니아 착즙액을 발효시키지 않고 쌀에 코팅하면 향기가 좋고 말토덱스트린이 아로니아 성분을 쌀에 결착시켜 밥을 지어도 아로니아의 색이 잘 표현되는 것을 알 수 있다.As shown in Table 4, the evaluation of the fragrance is excellent in Example 2 and the Example 1 which did not ferment the Aronia juice and the Aronia juice fermentation mixture after pre-heating the rice and short heating and maltodextrin color Comparative Example 2, which does not use a low rating, is short in drying time or coated with rice without fermenting the Aaronia juice, the fragrance is good, and maltodextrin binds the Aaronia component to the rice to cook the color of Aaronia. You can see this is well represented.
맛에서는 비교예 1이 매우 낮은 평가를 받았는데, 아로니아의 떫은맛이 강하여 밥을 섭취할 때 거부감이 든다는 의견이 많았으며, 아로니아 착즙액을 발효시킨 다른 밥은 떫은맛이 순화되어 쌉쌀한 맛이 약간 있으나 식감을 저해하는 정도는 아니고 오히려 미각을 자극하여 식욕을 돋운다는 평가가 많았다.In taste, Comparative Example 1 received a very low evaluation, but there were many opinions that the astringent taste of aronia was strong, and there was a feeling of rejection when eating rice, and other rice fermented with Aaronia juice had a slight bitter taste because of its mild astringency. Rather than inhibiting the texture of the appetite, rather stimulating the taste was said to stimulate the appetite.
전체적인 기호도에서는 실시예가 비교예보다 높게 평가되어 본 발명에 따른 아로니아 코팅 쌀의 상품성을 확인할 수 있었다.In the overall preference, the Examples were evaluated higher than the Comparative Examples to confirm the commerciality of the Aaronia-coated rice according to the present invention.
A: 멥쌀 백미/밥, B: 아로니아 착즙 발효액을 코팅한 쌀/밥, C: 아로니아 착즙 발효액과 말토덱스트린을 코팅한 쌀/밥A: non-glutinous rice / rice, B: rice / rice coated with Aaronia juice fermentation broth, C: rice / rice coated with Aaronia juice fermentation broth and maltodextrin
Claims (6)
상기 아로니아 착즙액 100 중량부에 요구르트 5~10 중량부를 혼합하고 25~35 ℃에서 발효시켜 pH 2.5~3.5의 아로니아 착즙 발효액을 얻는 단계;
도정 후 1~3 개월 경과한 쌀을 45~55 ℃의 온풍으로 5~10 분간 가열하는 단계;
상기 가열한 쌀 100 중량부에 상기 아로니아 착즙 발효액 0.5~1.5 중량부 및 말토덱스트린 0.3~0.7 중량부를 혼합하는 단계; 및
상기 혼합물을 알루미늄 포일로 감싸고 통기구를 형성시킨 다음 유동시키면서 수분함량 10~12 중량%가 되도록 45~55 ℃의 온풍으로 건조하는 단계;를 포함하는 아로니아가 코팅된 쌀의 제조방법.Washing the aronia fruit and then juice to obtain juice;
Mixing 5-10 parts by weight of yogurt to 100 parts by weight of the Aaronia juice solution and fermenting at 25 to 35 ° C. to obtain an Aaronia juice fermentation solution having a pH of 2.5 to 3.5;
Heating the rice 1 to 3 months after milling for 5 to 10 minutes with warm air at 45 to 55 ° C .;
Mixing 0.5 to 1.5 parts by weight of the Aaronia juice fermentation broth and 0.3 to 0.7 parts by weight of maltodextrin to 100 parts by weight of the heated rice; And
Wrapping the mixture with aluminum foil, forming a vent, and drying the mixture with a warm air at 45-55 ° C. to obtain a water content of 10-12 wt% while flowing.
상기 알루미늄 포일은 은박용기인 것을 특징으로 하는 아로니아가 코팅된 쌀의 제조방법.The method according to claim 1,
The aluminum foil is a production method of aronia coated rice, characterized in that the silver foil container.
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