KR102060886B1 - Method for producing chitosan scorched rice and chitosan scorched rice produced by the same method - Google Patents

Abstract

The present invention (1) adding chitosan to water to prepare a rice; (2) adding the cooked rice of step (1) to the rice and then steaming; And (3) relates to a manufacturing method of chitosan nurungji and chitosan nurungji produced by the method comprising the step of forming and then baking and cooling the cooked rice of step (2).

Description

Method for producing chitosan scorched rice and chitosan scorched rice produced by the same method}

The present invention relates to a manufacturing method of chitosan nurungji and chitosan nurungji prepared by the above method, characterized in that the chitosan powder, vinegar and vinegar powder mixed by using the aged chitosan aging solution.

Chitosan is an insoluble macromolecule in which N-acetyl is substituted with an amino group by deacetylating chitin, which is contained in shellfish such as shrimp, crab, insect shell, and squid bone, and made of glucosamine bond. It is a very useful material as a food and medicine because it has a very similar structure and has excellent human-friendliness and does not cause an immune rejection reaction.

Chitosan is a cationic natural polymer that exists abundantly after cellulose in the natural state, and the molecular structure of chitosan is very similar to cellulose, but there are various physicochemical properties due to the presence of amino groups (-NH ₂ ) in the molecule.

Chitosan's main functions include antimicrobial, antifungal, heavy metal adsorption, physiological activity, human friendliness, wound healing, cholesterol reduction, liver function improvement and hypoglycemic activity. It is applied.

Rice is currently used as a staple food by 3 billion people around the world. In particular, it is well known that rice is the basis and main grain food of the community which has a long history. There has never been a time when rice was abundant in Korean dietary history. In modern society, consumption is decreasing compared to rice production, and the preference for rice is gradually decreasing, but the dependence on rice is still high in our diet.

As rice stock exceeds an appropriate level and storage and management costs are incurred, research on processed rice products is necessary. However, research on processed rice products as well as production is not much interest, and traditionally foods using rice include rice, rice porridge, rice cakes, Korean fruits, alcohol, etc. Among them, more than 95% of rice production It is the situation that is consumed with this rice. Therefore, measures to increase the competitiveness of the rice itself are to produce rice with good taste or to improve the quality of processed rice products, simplify the intake, increase the value added, modernize and develop the globalization processing technology.

Nurungji is one of the most visited snack streets of the time when there were not many snacks, breads, and other snacks as it is today. It is known to be the best health food substitute.

Existing commercially available nurungji is mainly produced using white rice, there is a problem that the taste and nutrition is monotonous, the development of nurungji is higher nutrition, functionality and preference than conventional nurungji.

Korean Patent No. 1407637 discloses a manufacturing method of germinated brown rice nurungji, and Korean Patent No. 1136046 discloses a manufacturing method of nurungji including hemp, which is different from the manufacturing method of chitosan nurungji of the present invention.

The present invention is derived from the above requirements, the present inventors have selected various ingredients, chitosan pretreatment, to prepare nurungji using chitosan reported to have various physiological activities such as cholesterol improvement, antimicrobial action and immunity enhancement, The purpose of the present invention is to provide a manufacturing method of chitosan nurungji which is not only excellent in nutrition and functionality compared to the existing nurungji by optimizing the cooking conditions such as steaming and baking, but also has reduced sodium content and enhanced palatability.

In order to solve the above problems, the present invention (1) adding chitosan to water to prepare a rice; (2) adding the cooked rice of step (1) to the rice and then steaming; And (3) provides a manufacturing method of chitosan nurungji, characterized in that it comprises the step of forming and then baking and cooling the cooked rice of step (2).

The present invention also provides chitosan nurungji prepared by the above method.

Conventional nurungji is produced using only white rice has a problem that the taste and nutrition is monotonous, the present invention by adding a suitable amount of chitosan ripening liquid during the manufacture of rice, including the chitosan and hamcho-derived nutrients have an excellent quality. In addition, as the delicious taste and texture is enhanced, the sodium content is reduced to provide consumers with more preferred nurungji, the chitosan nurungji of the present invention can be usefully used as a material for healthy snacks or instant foods.

Figure 1 is a schematic of the manufacturing process of chitosan nurungji of the present invention.

In order to achieve the object of the present invention, the present invention

(1) adding chitosan to water to prepare rice;

(2) adding the cooked rice of step (1) to the rice and then steaming; And

(3) provides a manufacturing method of chitosan nurungji, comprising the step of forming and then baking and cooling the cooked rice of step (2).

In the manufacturing method of chitosan nurungji of the present invention, the chitosan of step (1) specifically mixes chitosan powder, vinegar and seaweed powder in a ratio of 2.4 to 3.0: 15 to 17: 0.8 to 1.2 (w: v: w). One mixture may be chitosan aged at 20-25 ° C. for 20-28 hours, and more specifically, a mixture of chitosan powder, vinegar and seaweed powder in a 2.7: 16: 1 (w: v: w) ratio. It may be chitosan aged for 24 hours at 20-25 ℃. When the chitosan powder is added to water as it is, it is not easily dissolved in water, and there is a problem in that the texture of the nuungji is felt, and the taste and taste of the nuungji are reduced. Do. Chitosan aged by the mixing ratio and aging conditions as described above was well dissolved in rice, it was well combined with Nurungji was able to further improve the taste of Nurungji.

In addition, in the manufacturing method of chitosan nurungji of the present invention, the rice of step (1) is preferably prepared by adding chitosan to water at a volume ratio of 95 to 97: 3-5, more preferably in water Chitosan can be prepared by adding 96: 4 by volume. When the rice is increased by using the rice, it is possible to increase the raw rice immediately without adding rice to the rice before the increase, and the chewability and flavor can be further improved while reducing the sodium content of the prepared nurungji.

In addition, in the manufacturing method of chitosan nurungji of the present invention, the rice of step (2) is preferably five minutes brown rice, but is not limited thereto. Obundo brown rice is less textured and softer than white rice, but contains a lot of nutrients such as minerals, fiber and vitamins. Therefore, in order to compensate for the problem that the texture and the soft taste of Obun-do rice nurungji falls, the manufacturing conditions such as rice production, steaming and baking were optimized to produce a texture and a soft taste that did not fall compared to white rice nurungji. In addition, compared to other rice varieties, Obun sea bream was well combined with the chitosan aging liquid of the present invention was able to improve the texture and taste.

In addition, in the manufacturing method of chitosan nurungji of the present invention, the cooking of step (2) may be preferably performed at 100 to 120 ° C. for 35 to 45 minutes, and more preferably at 110 ° C. for 40 minutes. Can be. The increase in the above conditions was able to increase the amount of brown rice 5 minutes in a state suitable for manufacturing Nurungji, but there is a problem that the increase in texture or the texture is not enough if the increase condition exceeds the above range.

 In addition, in the manufacturing method of chitosan nurungji of the present invention, the baking conditions of step (3) is preferably baked for 3 to 4 minutes at 230 ~ 245 ℃, more preferably for 3 to 4 minutes at 240 ℃ Can burn. Nurungji baked and baked under the same conditions as described above was able to produce a nurungji was improved crunchy texture even when ingested just like sweets while improved taste and aroma.

In the manufacturing method of chitosan nurungji of the present invention, the cooling conditions of step (3) is preferably baked nurungji can be cooled for 20 to 40 minutes at 20 to 25 ℃, more preferably 30 to 20 minutes at 25 ℃ During the cooling, the prepared Nurungji was able to prevent dampness and improve the texture.

Chitosan nurungji production method of the present invention, more specifically

(1) Chitosan powder, vinegar and seaweed powder mixed with 2.4 to 3.0: 15 to 17: 0.8 to 1.2 (w: v: w) ratio of the mixture aged at 20 to 25 ℃ for 20 to 28 hours Preparing a;

(2) adding the prepared chitosan aging liquid of step (1) to water at a volume ratio of 95 to 97: 3 to 5 to prepare rice;

(3) adding rice prepared in the step (2) to rice and then increasing the temperature at 100 to 120 ° C. for 35 to 45 minutes; And

(4) after forming the cooked rice of step (3) may be baked for 3 to 4 minutes at 230 ~ 245 ℃, it may include a step of cooling for 20 to 40 minutes at 20 ~ 25 ℃,

More specifically

(1) preparing a chitosan aging liquid by aging a mixture of chitosan powder, vinegar and vinegar powder at a ratio of 2.7: 16: 1 (w: v: w) for 24 hours at 20 to 25 ° C;

(2) adding the chitosan aging liquid prepared in step (1) to water in a volume ratio of 96: 4 to prepare rice water;

(3) adding rice prepared in step (2) to rice and then cooking for 40 minutes at 110 ° C; And

(4) after forming the cooked rice of step (3) may be baked for 3 to 4 minutes at 240 ℃, it may include the step of cooling for 20 minutes at 20 ~ 25 ℃.

The present invention also provides chitosan nurungji prepared by the above method.

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

Production Example  Chitosan Nurungji

(1) A mixture of 2.7 g of chitosan powder, 16 mL of brown rice fermented vinegar, and 1 g of vinegar powder was aged at 20-25 ° C. for 24 hours to prepare a chitosan aging liquid.

(2) To prepare water by adding the chitosan aging liquid prepared in the above step (1) in a volume ratio of 96: 4.

(3) 5 minutes The rice prepared in step (2) was added to brown rice in a ratio of 60:40 (w: v), and then cooked by cooking at 110 ° C. for 40 minutes using an electric rice cooker.

(4) spread the cooked rice of step (3) evenly by 20-50 g according to the cauldron-type Nurungji mold and baked into a thickness of 0.5-1 cm, and then baked at 240 ° C. for 3-4 minutes, 20 Completed by cooling at ˜25 ° C. for 30 minutes (FIG. 1).

Comparative example  1. Nurungji

(1) 5 minutes After adding water to the brown rice at a ratio of 60:40 (w: v), the rice was cooked by cooking at 110 ° C. for 40 minutes using an electric rice cooker.

(2) spread the cooked rice of step (1) evenly by 20 ~ 50 g according to the cauldron-type nurungji mold, and baked into a thickness of 0.5 ~ 1 cm and baked at 240 ℃ for 3 to 4 minutes, 20 Completed by cooling for 30 minutes at ˜25 ° C.

Comparative example  2. Chitosan Nurungji

(1) Rice was prepared by adding chitosan powder to water in a volume ratio of 96: 4.

(2) Chitosan Nurungji was prepared in the same manner as in (3) to (4) of Preparation Example 1 with the prepared rice of step (1).

Comparative example  3. Chitosan Nurungji

(1) A mixture of 3.7 g of chitosan powder and 16 mL of brown rice fermented vinegar was aged at 20-25 ° C. for 24 hours to prepare a chitosan matured liquid.

(2) Chitosan nurungji was prepared in the same manner as in (2) to (4) of Preparation Example 1 with the chitosan aging liquid prepared in step (1).

Comparative example  4. Hamcho  Nurungji

(1) Ricewort powder was added to water at a ratio of 96: 4 to prepare a rice product.

(2) Nurukji was prepared in the same manner as in (3) to (4) of Preparation Example 1 with the prepared rice of step (1).

Comparative example  5. Chitosan Nurungji

To prepare the chitosan nurungji by the method of Preparation Example 1, when preparing the chitosan aging liquid of step (1), a mixture of 1.7 g chitosan powder, 17.5 mL of brown rice fermented vinegar and 0.5 g of seaweed powder at 20 ~ 25 ℃ Chitosan nurungji was prepared using chitosan aging liquid prepared by aging for 3 days.

Comparative example  6. Chitosan Nurungji

The chitosan nurungji was prepared by the method of Preparation Example 1, but the chitosan nurungji was prepared using the prepared rice by adding a chitosan aging solution to the water at a 90:10 volume ratio.

Comparative example  7. Chitosan Nurungji

The chitosan nurungji was prepared by the method of Preparation Example 1, in the baking and cooling step (4), baked at 170 ° C. for 5 minutes, and dried at 50 ° C. for 2 hours to prepare chitosan nurungji.

Example  1. Nurungji Nutrition Facts

The results of analyzing the nutritional components with Nurungji of Preparation Example 1 and Comparative Example 1 are as shown in Table 1. As a result, trans fat and cholesterol were not detected and saturated fat was detected in trace amounts. In addition, carbohydrate, crude fat and crude protein content and calories did not show a significant difference between Nurungji of Preparation Example 1 and Comparative Example 1, but was confirmed that the Nurungji of Preparation Example 1 reduced the sodium content by less than half compared to Nurungji of Comparative Example 1 there was. Therefore, it is judged that the sodium content of nurungji can be reduced by preparing nurungji using the chitosan aging liquid of the present invention.

Nurungji Nutrition Facts Test / inspection item Preparation Example 1 Comparative Example 1 Carbohydrate (g / 100 g) 85.74 86.27 Crude fat (g / 100 g) 3.48 3.37 Saturated Fat (g / 100 g) 0.83 0.44 Crude protein (g / 100 g) 7.58 7.95 Sodium (mg / 100 g) 12.81 26.75 Sugars (g / 100 g) 1.09 0.67 Trans fat (g / 100g) 0.00 0.00 Cholesterol (g / 100 g) 0.00 0.00 Calories (kcal / 100 g) 404.60 407.21

These results indicate that the chitosan and seaweed powder used for the preparation of the chitosan aging liquid contain sodium because they are derived from sea-derived organisms, but the vinegar component of brown rice and chitosan and seaweed, which are the main constituents of nurungji, decreased during the manufacturing process. I think you did.

Example  2. Nurungji sensory evaluation according to the material type of chitosan aging liquid

After preparing nurungji according to the material type of chitosan aging liquid, 50 adult men and women were sampled, and the aroma, taste, chewiness, and overall preference were evaluated. The score was scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good) and the results are shown in Table 2.

Nurungji Sensory Evaluation According to the Kinds of Chitosan-Maturated Liquids division incense
(aroma) flavor
(taste) Chewability
(chewiness) Overall acceptability Preparation Example 1
(Chitosan + vinegar + seaweed powder) 4.62 4.36 4.46 4.76 Comparative Example 1 (no addition) 3.66 3.84 3.90 3.88 Comparative Example 2 (chitosan) 3.94 4.06 4.12 4.02 Comparative Example 3 (chitosan + vinegar) 4.26 4.22 4.28 4.30 Comparative Example 4 (Saltwort Powder) 4.12 4.14 4.20 4.18

As can be seen in Table 2, Nurungji of Preparation Example 1 was the highest in the flavor, taste, chewiness and overall preference, and Nurungji of Comparative Example 1 showed the lowest score. Therefore, it was confirmed that the manufacturing of Nurungji using chitosan aging solution using chitosan + vinegar + seaweed powder can improve the palatability.

Example  3. Sensory Test of Chitosan Nurungji According to Manufacturing Conditions

Chitosan nurungji prepared by the method of Preparation Example 1, chitosan nurungji was prepared by the method of Preparation Example 1, but the chitosan nurungji of Comparative Examples 5 to 7 prepared by varying the preparation of chitosan aging liquid, rice production and baking, Sensory test results of the same method as in Example 1 are shown in Table 3.

Chitosan Nurungji Sensory Evaluation According to Manufacturing Conditions division incense
(aroma) flavor
(taste) Chewability
(chewiness) Overall acceptability Preparation Example 1 4.62 4.36 4.46 4.76 Comparative Example 5 4.34 4.26 4.32 4.42 Comparative Example 6 4.32 4.24 4.34 4.38 Comparative Example 7 4.30 4.22 4.30 4.32

As a result, it was confirmed that chitosan nurungji of Preparation Example 1 shows a high preference in all items, compared to chitosan nurungji of Comparative Examples 5 to 7. Accordingly, it was confirmed that chitosan nurungji prepared under the conditions of aging of chitosan, mixing of rice, baking, and cooling under the conditions of Preparation Example 1 can be prepared with nurungji having excellent flavor and texture (Table 3).

Claims (5)

(1) Chitosan powder, vinegar and seaweed powder mixed with 2.4 to 3.0: 15 to 17: 0.8 to 1.2 (w: v: w) ratio of the mixture aged at 20 to 25 ℃ for 20 to 28 hours Preparing a;
(2) adding the chitosan matured liquid prepared in the step (1) in water at a volume ratio of 95 to 97: 3 to 5 to prepare rice;
(3) adding rice prepared in the step (2) to rice and then cooking for 35 to 45 minutes; And
(3) after forming the cooked rice of step (3) and baked for 3 to 4 minutes at 230 ~ 245 ℃, chitosan characterized in that it comprises the step of cooling for 20 to 40 minutes at 20 ~ 25 ℃ How to make nurungji. delete delete delete Chitosan nurungji prepared by the method of claim 1.

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