KR102037894B1 - Method for Manufacturing Coated Rice with Aronia - Google Patents

Abstract

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

Method for Manufacturing Coated Rice with Aronia

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 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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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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At this time, the aluminum foil is more preferably a silver foil container.

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. .

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.

Figure 1 is a photograph showing a comparison of rice and rice coated with non-glutinous rice and aronia components.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 .

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.

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. .

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

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.

<Example 1>

The white rice was washed clean and then drained to a colander.

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.

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.

<Example 2>

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.

<Example 3>

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.

Comparative Example 1

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.

Comparative Example 2

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.

Test Example 1 Measurement of Physical Properties

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.

Property measurement result Robustness Coherence Elasticity Chewability Fragility Example 1 30.6 162.4 146.0 112.1 16361.6 Example 2 30.5 165.2 147.8 105.3 16135.5 Example 3 29.7 169.7 150.5 103.5 15764.1 Comparative Example 1 30.3 163.7 145.5 111.8 16475.6 Comparative Example 2 31.4 135.4 120.9 142.2 17184.2 Control 65.3 160.3 120.4 328.6 39573.5

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.

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. .

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.

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.

Test Example 2 Chromaticity Measurement

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

Chromaticity measurement result brightness
(L) Redness
(a) Yellow road
(b) Whiteness
(white index) Example 1 -34.18 2.91 2.43 67.5 Example 2 -33.67 3.24 2.65 67.7 Example 3 -33.85 2.88 2.37 67.7 Comparative Example 1 -32.63 3.45 2.24 68.7 Comparative Example 2 -38.35 4.26 3.98 64.4 Control -27.28 -1.65 2.61 74.8

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.

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.

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.

Test Example 3 Functional Analysis

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.

Functional analysis result Total Polyphenols
(mg GAE ^{Note 1 )} / g) Total Flavonoids
(mg Na ^{Note 2 )} / g) Electron Donating Ability (DPPH)
(%) Example 1 0.17 0.37 57.5 Example 2 0.20 0.37 58.1 Example 3 0.15 0.35 56.4 Comparative Example 1 0.25 0.37 60.5 Comparative Example 2 0.04 0.26 55.5 Aaronia juice 0.43 0.38 70.8 Non-white rice 0.03 0.31 54.9 Note 1) GAE: gallic acid equivalent
Note 2) Na: naringin equivalent

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.

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.

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.

Test Example 4 Sensory Test

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.

Sensory test result incense color flavor Overall preference Example 1 3.6 3.7 3.6 3.6 Example 2 3.8 3.9 3.8 3.8 Example 3 3.4 4.0 3.9 3.7 Comparative Example 1 3.8 4.2 2.5 3.3 Comparative Example 2 3.3 3.5 3.5 3.4 5: very good, 4: good, 3: medium, 2: bad, 1: very bad

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.

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.

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: 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)

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. delete delete delete delete 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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