KR102308549B1 - Preparation for precooked rice including seaweeds - Google Patents

Abstract

The present invention contains 45 to 50% by weight of grains selected from white rice, barley, and mixed grains, 8 to 12% by weight of seaweeds selected from shiitake, mackerel, seaweed, seaweed, seaweed, and green laver, and 40 to 45% by weight of purified water Prepare the ingredients for instant rice, wash each ingredient, put it in a container, and pack it for the first time Provided is a method for preparing instant seaweed rice, comprising the step of secondary packaging, wherein the seaweed is composed of at least three types, including shiitake and mother-and-a-half, and the content of the seaweed is greater than that of seaweed.

Description

How to make instant seaweed rice {Preparation for precooked rice including seaweeds}

The present invention relates to a method for preparing seaweed instant rice, and more particularly, by preparing seaweed and grains, including seaweed and mackerel, in an appropriate ratio, to provide a novel instant rice with excellent taste, flavor and texture, and excellent antioxidant activity.

Seaweed is a low-calorie food rich in minerals and fiber, and various physiological activities such as bowel movement, promotion of heavy metal excretion, and improvement of hyperlipidemia have been confirmed. It is known to have antihypertensive and antitumor activity.

Although the production of seaweeds collected from the intertidal zone of coastal waters or island regions is large, most of them are collected in the cold season due to the seasonal characteristics of the production period. . Seaweed production continues to decrease, which is also affected by a decrease in production due to an increase in seawater temperature, but most of them avoid production due to low added value compared to the labor force. Among the seaweeds that are often collected in island areas such as Jeju Island, the quality of chives is excellent, and more than 80% of the production was exported to foreign countries, but recently it has decreased to the market.

Recently, the demand for convenience foods that can be preserved for a long time and have a shorter cooking time is rapidly increasing due to various changes in life patterns such as the increase in women's social advancement, the increase in singles (married people), busy economic activities, and convenience-oriented consumer desires. In a situation where modern consumers are demanding convenience foods with enhanced convenience, high quality, and safety, the need for developing convenience foods using seaweed is being raised to increase added value of seaweed and contribute to an increase in income in fishing villages.

Tobap using seaweed has been used for a long time, and dried shiitake products have been developed, which are sprinkled and cooked together when cooking.

On the other hand, according to Patent Registration No. 10-1819282, there has been proposed a method for preparing instant vegetable jangbap or instant herb jangjuk containing chwinamul or shiitake mushroom. Mugwort, sugar, and mugwort extract are mixed and aged, and then the filtered solution is aged again. After boiling, add soybean, kelp and shiitake mushrooms to water, add soy sauce to the filtered extract, and boil it. technology is provided.

This conventional technique has a disadvantage in that it is difficult to escape the limits of texture, taste, and flavor of instant food including shiitake shiitake, so it additionally requires fermented mugwort and aged sauce. In particular, the manufacturing process of instant food is complicated and excessive processes are required for the production of fermented broth and aged sauce, so it is not suitable as a manufacturing method suitable for convenience food.

In order to promote the consumption of seaweed and contribute to increasing the income of fishing villages, there is a need to develop new seaweed food-related technologies so that it can be easily consumed while maintaining the unique taste and nutrition of seaweed.

The present invention was created under the above technical background, and an object of the present invention is to provide a high value-added food using seaweed.

Another object of the present invention is to develop processed foods with high consumer preference using seaweeds rich in dietary fiber and polyphenols, thereby contributing to the improvement of public health.

Another object of the present invention is to efficiently utilize seaweed and agricultural products to contribute to the creation of added value and increase in income of related regions and industries.

In addition, other objects and technical features of the present invention will be presented in more detail in the following detailed description.

In order to achieve the above object, the present invention provides 45 to 50% by weight of grains selected from white rice, barley, and mixed grains, 8 to 12% by weight of seaweeds selected from shiitake, mackerel, green onion, scallop, seaweed, and green laver, and purified water Prepare instant rice ingredients comprising 40 to 45% by weight, wash each ingredient, put it in a container for primary packaging, retort the packaged instant rice ingredients to steam and sterilize, and steam the instant rice ingredients A method for preparing instant seaweed rice, characterized in that the seaweed is composed of at least three or more types, including shiitake and mother-and-a-half, and has a greater content of mother-and-a-half than that of seaweed. to provide.

In the present invention, the seaweed is preferably subjected to blanching for 2 to 10 minutes at a temperature of 80 to 95 ℃ as a pretreatment process before input into the container.

In the present invention, the grain may be a mixture of white rice and barley or mixed grains. In addition, in the present invention, the seaweed may include shiitake, mother-and-a-half, and seaweed, and may include shikitake and seaweed in the same ratio, and mother-and-a-half may be included in a greater content than that of seaweed.

According to the present invention, it is possible to secure and standardize core technology for creating high added value using seaweed. In particular, it will improve consumer image by converting simple processed seaweed into high value-added convenience food, and enhance the possibility of developing high value-added seaweed processing technology through application of seaweed processing fusion technology.

The present invention also enables product development and commercialization using seaweed, and can contribute to increasing the income of fishermen and haenyeo by creating added value through the efficient use of seaweed and agricultural raw materials.

In addition, the present invention can contribute to the improvement of public health through the development of processed seaweed food rich in dietary fiber and polyphenol content.

1 is a process diagram showing an example of a method for preparing instant seaweed rice according to the present invention;

The present invention relates to a method for preparing instant rice using seaweed, and proposes a new instant food that can be used as a home meal replacement (HMR), including H.

The present invention makes it easier for consumers to eat by adding mung bean and green onion (or seaweed) in order to improve the texture and color and smell of seaweed, which is rich in nutrients. By suggesting an appropriate ratio, the preference for sensory evaluation was improved. Seaweed instant rice provided by the present invention has excellent taste, texture, color, etc., and excellent functions such as antioxidant activity, so it can be actively used as a meal replacement for modern people, and can also contribute to the creation of added value for related fish and farm households.

seaweed of instant rice Produce

As the seaweed added to the instant rice of the present invention, two or more seaweeds selected from shiitake, mother-of-pearl, green laver, shiraegi, seaweed, and green laver are used. It is better to include more content of mother and child than that. One or more grains selected from white rice, barley, and mixed grains are used as grains for instant rice, and more than one grain is used as the grains. (Seoritae), red bean, gangnam bean, chal sorghum, sticky rice, red rice, black rice, black soybean (heuktae), green rice, and barley (halmaek) may include two or more types.

The prepared material is mixed with 45 to 50% by weight of grains, 8 to 12% by weight of seaweed, and 40 to 45% by weight of purified water. Cereals are pre-washed with water and then dehydrated and water immersed, and seaweeds are prepared by dehydration and cutting after washing.

As illustrated in the process diagram of FIG. 1 for each prepared material, the filling amount is set by optimizing the mixing ratio of each material, and it is put into a vacuum packaging container and sealed (primary packaging). After that, it is put into retro, steamed and sterilized, and the steamed instant rice material is cooled, dried at room temperature, and subjected to secondary packaging. In the present invention, sensory evaluation of instant rice was performed before secondary packaging after such a process.

The seaweed included in the instant rice can be blanched as a pre-treatment process before input into the vacuum packaging container, and it is also preferable to use a mixture of white rice and barley or mixed grains for grains. In consideration of taste, flavor, texture, etc., seaweed can be used in seaweed, and in this case, it is preferable to include shiitake and seaweed in the same proportion, and contain more shiitake and mother-and-a-half than seaweed. Hereinafter, seaweed pretreatment, seaweed content, grain selection, etc. will be described in more detail.

a. Seaweed selection and pretreatment

Since seaweeds such as seaweeds have a high arsenic content among heavy metals, which is highly likely to harm the health of seaweed intake, blanching of seaweed at 90℃ was performed as a method to reduce arsenic. It was.

[Table 1] Arsenic content according to blanching time

In the case of blanching at 90°C, arsenic content was reduced by 56.6% for 2 minutes, 68.3% for 3 minutes, and 71.7% for 5 minutes. Therefore, blanching is required as a pretreatment to reduce the arsenic content of shiitake, and it is preferable to perform blanching for 2 to 10 minutes at a temperature of 80 to 95° C. In an example of the present invention to be described later to prepare seaweed instant rice, seaweed was blanched at 90° C. for 5 minutes, then soaked in cold water, washed three times, and then cut into 5 cm pieces before use.

In addition to shiitake, other seaweeds, such as mackerel, wakame seaweed, shiraegi, green onion, and green laver, were used. For the mother and child, the raw mother and father were blanched under the same conditions as the blanching conditions of hibiscus, cut to a size of 5 cm, and then used as a material while refrigerated. Seaweed was used as a material while blanching raw seaweed under the same conditions as those of shiitake, and then diced into 0.3cm × 5cm pieces and stored frozen. After blanching under the same conditions as the blanching conditions of chives, they were cut into 5 cm pieces, and then used as a material while refrigerated. Dry green seaweed was purchased as a commercial product (Tamra H&B) and used while refrigerated, and green seaweed was purchased as a commercial product (Nonghyup Hanaro Mart, Jeju-si), cut to a certain size, and used as a material.

b. seaweed addition

Selecting seaweed for HMR seaweed instant rice In order to set the mixing ratio, seaweeds, which are known for their high production and functionality among seaweeds in the intertidal zone of Jeju, were selected and mixed with white rice and dried green onion (1): hat and half (0.8): dried green onion (0.2). Instant seaweed rice was prepared by mixing with purified water, and sensory evaluation was performed. Table 2 shows the mixing ratio (weight ratio %) of white rice, purified water, and seaweed.

[Table 2]

The sensory evaluation was performed on a 9-point scale, with 9 points of 'very good', 5 points of average, and 1 point of 'very bad' for color, smell, taste, texture, and overall preference, and the results are shown in Table 3. (Experimental results were independently repeated three or more times and expressed as mean and standard deviation. Duncan's multi-range test was performed for differences between experimental values, and a significant difference between each experimental value was verified at P<0.05 level. Below The same was applied to the evaluation method of

[Table 3] Sensory evaluation of seaweed instant rice according to the amount of seaweed added

The color and smell were evaluated as low overall. Considering the color and smell of the instant rice, it was confirmed that the amount of seaweed should be adjusted within the range of around 10%. was analyzed to affect odor. Although there was no significant difference in taste, texture, and overall preference according to the amount added, it was the highest in the test group with 10% addition, respectively. As a result of the above, it is desirable to adjust the recipe within the range of 10% for seaweed instant rice when preparing seaweed instant rice, and it is necessary to reduce the turmeric content and increase the hat half content for the color and texture of seaweed instant rice.

c. Grain selection

Grains used for commercial instant rice include white rice, brown rice, barley, mixed grain, and the like. In the embodiment of the present invention, white rice, barley and mixed grains were selected to prepare seaweed instant rice, and suitable grains were selected. As shown in Table 4, mixed rice with white rice and barley (polished rice and barley 7:3 ratio), white rice, barley (stained barley and rice barley 1:1 ratio), and mixed grains (15 mixed and mixed grains sold at Nonghyup Hanaro Mart) are targeted. Table 2 related seaweeds were added to prepare instant rice and sensory evaluation was performed.

[Table 4] Grain mixing ratio (weight ratio %)

As a result of sensory evaluation, as shown in Table 5, the color was highest in the case of using white rice and the lowest in the case of instant rice with barley added. There was almost no difference in smell (scent) depending on the type of grain, and the taste and texture were the highest for white rice, and the lowest for barley. In case of using barley, it was confirmed that it is necessary to increase the amount of water used or to use the barley after immersion in order to improve the texture.

[Table 5] Sensory evaluation of seaweed instant rice according to grains

d. Setting the addition amount of mother and child

It is necessary to increase the amount of other ingredients added to seaweed in order to supplement the color and texture of shiitake rice. Since Mozban has soft physical properties and a unique smell, it is expected to have a positive effect on the texture and flavor of instant seaweed rice. , in order to confirm the proper mixing ratio, as shown in Table 6, instant rice was prepared by varying the amount of mother-of-pearl and sensory evaluation was performed.

[Table 6] Mixing ratio of seaweed instant rice according to the addition amount of mother and child (weight ratio %)

As a result of the sensory evaluation, as shown in Table 7, the preference for color increased as the amount of mother and father added increased, and the smell did not show a significant difference due to the residual salt smell, the original smell of seaweed, and the taste, texture and overall preference were significant. There was no significant difference, but it was highly evaluated in the D test group. Overall, it can be seen that when 5% or more is added, it can be seen that the preference is increased in all sensory evaluation items, and it is confirmed that it is necessary to add more hat and half instead of reducing the amount of hibiscus added when preparing seaweed instant rice.

[Table 7] Sensory evaluation of seaweed instant rice according to the addition amount of mother and child

Example 1 - primary seaweed Instant Rice

As a result of sensory evaluation, seaweed instant rice was prepared for the ingredients with the highest preference. White rice was selected as the grain, and seaweed was added in a weight ratio of 2.3% of shiitake, 7.1% of mother-of-pearl, and 0.1% of green seaweed. The detailed mixing ratio is shown in Table 8.

[Table 8] Seaweed instant rice mixing ratio (weight ratio %)

As a result of sensory evaluation of the prepared instant rice and the instant rice containing only Tobbi as a control, as shown in Table 9, the instant rice with seaweed according to the Example was evaluated to have higher taste, texture, and overall preference compared to that used as a control. The color and smell items were evaluated lower than those of tobbap, but there was no significant difference.

[Table 9] Sensory evaluation of the first instant rice

Although the instant rice with seaweed according to Example 1 obtained a result with improved preference compared to that of rice, it was confirmed that there is a possibility that the image of the instant rice with seaweed may be damaged or there is a problem in quality control because green onions are attached to the lid when the instant rice is opened. did.

In order to prevent a decrease in consumer preference for instant rice with seaweed, in order to search for other seaweeds to replace dried seaweed, we selected seaweed, seaweed and seaweed, which can be easily harvested from the intertidal zone of Jeju Island. Thus, instant rice was prepared at the mixing ratio of Table 10 by adding the same amount as the amount of chives added, and sensory evaluation was performed.

[Table 10] Mixing ratio of instant rice with seaweed substitute for dried green onion (weight ratio %)

The sensory evaluation results are shown in Table 11. Instant rice with green seaweed added was good in all sensory evaluation items such as color, smell, taste, and texture, but there were foreign substances such as sand in the dried green seaweed product, and there was difficulty in cutting (cutting) work due to the compressed and dried properties. In the instant rice with scallops added, the shape of the scallops disappeared due to high heat during the manufacturing process, making the color of the instant rice cloudy, and the smell, taste, and texture were also evaluated low. Instant rice with seaweed showed high results in all evaluation items such as color, odor, and taste. From the above results, seaweed was evaluated as a good substitute for seaweed when making instant rice with seaweed.

[Table 11] Results of sensory evaluation by seaweed substitute for dried green onion

Example 2 - secondary seaweed Instant Rice

As a result of searching for seaweed that can replace seaweed because of the problem of dried green seaweed when opening seaweed rice, the preference was high when seaweed was added. Reference).

After washing the white rice and putting it in a container, seaweed, seaweed, turmeric, and seaweed were added together with purified water, packaged, checked the weight, and then passed through a metal detector. The packaged container was put into a retort, and steaming and sterilization were performed (temperature 118° C., pressure 1.73 kg/cm ³ , time 40 minutes). After cooling for 20 minutes until it reached 40 °C, it was dried at room temperature and then packaged.

[Table 12] Seaweed instant rice mixing ratio (weight ratio %)

As a result, as a result of sensory evaluation using tobap as a control after preparing instant rice by adding seaweed tofu, mackerel, and seaweed, there was no significant difference compared to tobba as shown in Table 13, but the taste, texture and overall preference was highly rated. In particular, it is expected that the preference of young people who do not like the harsh taste will increase because of the combination of white rice and seaweed, which has a softer chew compared to tobbap.

[Table 13] Sensory evaluation of the second instant rice

seaweed of instant rice antioxidant activity

A sample for measuring antioxidant activity was prepared. Instant rice with seaweed was stored frozen at -20°C for more than 8 hours, and then uniformly ground using a blender (SMX-8000EMT, Shinil, Seoul, Korea) and a hand blender (SMX-11HC, Shinil, Seoul, Korea). After adding 95 mL of 80% ethanol and 80% methanol to 5 g of seaweed rice pulverized product, each was homogenized for 1 minute using a homogenizer (HG-15A, Daihan Scientific, Wonju, Korea). Shaking incubator (JSSI-100C, JS Research Inc., Gongju, Korea) was used for extraction with shaking at room temperature for 24 hours, and the extract was subjected to Whatman No. 2 After filtration with filter paper, it was stored frozen at -20°C and used as a sample.

Experimental results were independently repeated three or more times and expressed as mean and standard deviation. The significance of all experimental results was verified by ANOVA using SPSS 18.0 (SPSS Inc., Chicago, IL, USA), and Duncan's multi-range test was performed for differences between experimental values. Significant differences between each experimental value were verified at the P<0.05 level.

a. Total polyphenol content

The total polyphenol content was measured using the Folin-ciocalteu method. 100 μL of a sample prepared at a concentration of 5%, 1.5 mL of distilled water, and 100 μL of 2 N Folin-ciocalteu' (Sigma-Aldrichm St Louis, Mo, USA) were mixed and reacted for 30 seconds. 300 μL of 20% sodium carbonate (Na2CO3) (OCI, Inchen, Korea) was added and reacted in a dark place for 1 hour. Absorbance was measured at 765 nm using a spectrophotometer (Optizen, Mecasys Co). Total polyphenol content was expressed as mg gallic acid equivalents (mg GAE/g) in 1 g of rice or instant rice from a standard curve prepared in the same way using gallic acid (Sigma-Aldrich) as a standard material. L-ascorbic acid (DaeJung chemicals & Metals co., Ltd., Siheung, Korea) was prepared at a concentration of 10 ppm as a control and expressed as mg gallic acid equivalents (mg GAE/100 μL) in 100 μL.

Polyphenol compounds are widely distributed in the plant world, and most of them form ester bonds with cell wall polysaccharides and lignin, or exist as polymers. Together, they are known to play a role in protecting tissues from free radicals (Ahn SI et al. 2007). The total polyphenol content was the highest in the test group at 26.27mg GAE/g in the ethanol extract of H. shiitake, followed by seaweed, motherwort, green onion, and mussels in the order.

Total polyphenol content has a close relationship with antioxidant activity. As shown in Table 14, the total polyphenol content of seaweed instant rice was high in instant rice prepared with barley and mixed grains, and in instant rice using only white rice. its content was low. In addition, the ethanol extract showed a higher total polyphenol content than the methanol extract.

[Table 14] Total polyphenol content of seaweed instant rice

b. reducing power

To 1 mL of sample, 1 mL of 0.2 M phosphate buffer (pH 6.6) and 1 mL of 1% potassium ferricyanide were added, mixed, and reacted at 50°C for 20 minutes. After adding and mixing 1 mL of 10% trichloroacetic acid (TCA), 2 mL of distilled water and 400 μL of 0.1% ferric chloride were mixed with 2 mL of the supernatant from the reaction solution. After reacting in the dark for 10 minutes, absorbance was measured at 700 nm using a spectrophotometer (Optizen 2120UV, Mecasys Co., Daejeon, Korea). L-ascorbic acid (DaeJung chemicals & Metals co., Ltd., Siheung, Korea) was prepared at a concentration of 10 ppm and compared after the same experiment.

The reducing power of seaweeds used in instant rice was highest in shiitake which had a high total polyphenol content, and it was confirmed that seaweed and motherwort were also somewhat higher among the test groups. It is known that the reducing power increases as the total polyphenol content increases. As shown in Table 15, the reducing power of seaweed instant rice was high in mixed grains with high total polyphenol content and instant rice made from barley. The extract was found to be higher than that of the methanol extract.

[Table 15] Reducing Power of Seaweed Instant Rice

c. DPPH radical scavenging ability

DPPH (2,2-diphenyl-1-picryl-hydrazyl, Sigma-Aldrich) radical scavenging activity was measured by applying the method of Lee (2019). After preparing 1 mM DPPH reagent, it was adjusted while mixing with ethanol so that the absorbance at 517 nm was between 1.0±0.05. 140 µL of the adjusted DPPH reagent and 70 µL of the sample were mixed well, and then reacted in the dark for 30 minutes. Absorbance was measured at 517 nm using a microplate reader (Epoch™, BioTek Instruments, Inc., Winooski, VT, USA). The control was tested using the extraction solvent, and the DPPH radical scavenging activity was calculated by the following formula and expressed as a percentage. L-ascorbic acid (DaeJung chemicals & Metals co., Ltd., Siheung, Korea) was prepared at a concentration of 10 ppm and compared after the same experiment.

DPPH free radical scavenging (%) = 1-(A _s /A _c ) ×100

A _s : absorbance of control at 517nm

A _c : absorbance of control at 517nm

DPPH radical scavenging activity, which is used as an important index to evaluate antioxidant activity, was confirmed to be the highest in seaweed and shiitake. The high antioxidant activity of seaweed and seaweed is considered to be closely related to total polyphenol content and reducing power.

As shown in the results of Table 16, the seaweed instant rice showed the highest scavenging activity (about 31.1~34.7%) in the barley-based sample, and slightly higher activity in the methanol extract than in the ethanol extract. In addition, it was found that the DPPH scavenging activity was high in the test group in the instant rice of seaweed using mixed grains as a raw material.

[Table 16] DPPH radical scavenging activity of seaweed instant rice

d. ABTS radical scavenging ability

ABTS radical scavenging activity was measured by applying the method of Sung et al. (2018). 7 mM ABTS (Roche Diagnostics GMBH, Mannheim, Germany) and 2.45 mM potassium persulfate (Sigma-Aldrich) were reacted for at least 16 hours at room temperature in the dark to form ABTS cations. Immediately before use, the absorbance was adjusted to 0.8±0.02. The sample was reacted for 6 minutes at room temperature by mixing 180 μL of ABTS solution in 20 μL. Absorbance was measured at 734 nm using a Microplate reader (BioTek Instruments). The control was tested using an extraction solvent, and the ABTS radical scavenging activity was calculated by the following formula and expressed as a percentage. L-ascorbic acid (DaeJung chemicals & Metals co., Ltd., Siheung, Korea) was prepared at a concentration of 10 ppm and compared after the same experiment.

ABTS radical scavenging (%) = 1-(A _s /A _c )100

A _s : absorbance of control at 734nm

A _c : absorbance of control at 734nm

The ABTS radical scavenging activity was evaluated to be the highest in Shiitake, and also showed a high inhibitory activity in seaweed, and the ethanol extract showed a higher inhibitory activity than the methanol extract, confirming a similar tendency to the DPPH radical scavenging activity.

As shown in Table 17, the ABTS radical scavenging activity of seaweed instant rice was highest in barley instant rice among the methanol extract test groups, followed by the highest in instant rice using mixed grains, showing a similar tendency to DPPH radical scavenging activity. .

[Table 17] ABTS radical scavenging activity of seaweed instant rice

Seaweeds with high total polyphenol content and high antioxidant activity were in the order of shiitake > seaweed > mackerel. In addition, in terms of antioxidant activity, it is necessary to use barley or mixed grains together, rather than using only white rice, for grains of seaweed instant rice.

Although the present invention has been exemplarily described through preferred embodiments above, the present invention is not limited to such specific embodiments, and various forms within the scope of the technical idea presented in the present invention, specifically, the claims may be modified, changed, or improved.

Claims (4)

Prepare an instant rice material comprising 45 to 50% by weight of grains selected from white rice, barley, and mixed grains, 8 to 12% by weight of seaweed, and 40 to 45% by weight of purified water,
Each material is washed and put into a container for primary packaging,
Steaming and sterilizing the packaged instant rice ingredients by adding retort,
It comprises the step of cooling the steamed instant rice material and then drying it at room temperature for secondary packaging,
The mixed grains include two or more types selected from brown rice, glutinous rice, sticky black rice, sloth barley, brown rice glutinous rice, germinated brown rice, flat barley, black beans, red beans, Gangnam beans, sorghum, sticky rice, red rice, black rice, black beans, green rice, and barley ,
The seaweeds include shiitake, mother-of-pearl, and seaweed, wherein the seaweed and seaweed are included in the same ratio, and the mother-and-a-half is characterized in that the content is greater than that of seaweed,
The seaweed is a pretreatment process before input into a container, characterized in that blanching is performed for 2 to 10 minutes at a temperature of 80 to 95 ° C.
How to make instant seaweed rice.
delete delete According to claim 1,
The method for preparing instant seaweed rice, characterized in that the grain uses a mixture of white rice and barley or mixed grains.

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