KR102482290B1 - Manufacturing method for reformed rice containing chitosan - Google Patents

Abstract

In the present invention, preparing a rice mixture by mixing rice powder and gluten (a), preparing rice paste by mixing rice powder and water (b), mixing chitosan, L-glutamic acid and water to prepare a chitosan solution Preparing step (c), preparing a first mixture by mixing rice paste, chitosan solution and water (d), preparing a second mixture by mixing the rice mixture with the first mixture (e), It is possible to provide a method for manufacturing molded rice containing chitosan, comprising a step (f) of preparing molded rice by molding the mixture and a step (g) of drying the molded rice.

Description

Manufacturing method of molded rice containing chitosan {Manufacturing method for reformed rice containing chitosan}

The present invention relates to a method for manufacturing molded rice containing chitosan, and more particularly, to provide chitosan, which not only provides various nutritional components lacking in rice, but also allows consumers to conveniently and conveniently use chitosan while meeting consumer preferences. It relates to a method for manufacturing molded rice comprising

Shaped rice refers to mixed rice produced by shaping powders of grains with high nutritional and physiological functionality to be similar in size and shape to rice. In the case of molded rice, depending on the type of grain powder, there is an advantage of having various nutritional and physiological functions. In addition, there is an advantage of producing rice having various colors and flavors.

Korean Patent Publication No. 10-2002-0026765 discloses molded rice formed by kneading and mixing various grains and then forming them by a compression method.

However, such molded rice has a problem in that after cooking, the degree of gelatinization is low, and the taste is poor, and the rice grains are crushed. In addition, there is a problem in that the texture of the rice being kept warm in the rice cooker changes greatly.

In addition, there is a problem in that molded rice is loosened during the cooking process and becomes like porridge or functional ingredients are lost.

Republic of Korea Patent Publication No. 10-2002-0026765 (002.04.12. Publication)

An object of the present invention is to provide a method for producing molded rice containing chitosan, which is easy to mold, does not crush the shape of rice, has a high texture after cooking, and has an excellent taste while mixing grains with high nutritional and physiological functionality. .

The problem to be solved by the present invention is not limited to the above-mentioned problems, and other problems not mentioned herein will be clearly understood by those skilled in the art from the following description.

In the embodiment, the step (a) of preparing a rice mixture by mixing rice powder and gluten, the step (b) of preparing rice paste by mixing rice powder and water, and mixing chitosan, L-glutamic acid and water to obtain chitosan Step (c) of preparing a lysate, step (d) of preparing a primary mixture by mixing rice paste, chitosan lysate and water, and preparing a secondary mixture by mixing the rice mixture with the primary mixture ( It is possible to provide a method for manufacturing molded rice containing chitosan, comprising e), step (f) of preparing molded rice by molding the secondary mixture, and step (g) of drying the molded rice.

Preferably. The primary mixture may further include edible oil.

Preferably, rice powder may contain 6.3 to 20.0 parts by weight of gluten, 0.7 to 2.5 parts by weight of chitosan, 3.8 to 4.2 parts by weight of L-glutamic acid, and 0.7 to 1 to 3 parts by weight of edible oil based on 100 parts by weight of rice powder.

Preferably, according to claim 1, the water may be hot water of 80 ° C. or higher.

Preferably, the rice mixture may further include an amino acid mix composed of L-valine, L-Leucine, and L-Isoleucine.

In the embodiment, chitosan is included to increase the viscoelasticity of molded rice, so that even when cooking, rice can be stably cooked, and the texture of rice grains is very hard during drying.

The embodiment has the advantage of maintaining the unique shape and texture of rice even after cooking by mixing rice starch together with chitosan.

The embodiment has the advantage of adding edible oil and fat to the primary mixture so that the molded rice does not stick to each other, and rapid water evaporation of the molded rice is prevented, thereby enhancing the texture of the molded rice. especially. There is an advantage of preventing pores from being generated inside the molded rice and enhancing the texture of the molded rice.

In practice, there is an advantage in securing a homogeneous mixing state of the secondary mixture by first preparing the primary mixture and then adding the rice mixture to prepare the secondary mixture.

1 is a block diagram showing a method for manufacturing molded rice containing chitosan according to an embodiment of the present invention.

Objects, specific advantages and novel features of the present invention will become more apparent from the following detailed description and preferred embodiments taken in conjunction with the accompanying drawings. And the terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor appropriately defines the concept of terms in order to explain his/her invention in the best way. Based on the principle that it can be done, it should be interpreted as meaning and concept consistent with the technical spirit of the present invention. And, in describing the present invention, detailed descriptions of related known technologies that may unnecessarily obscure the subject matter of the present invention will be omitted.

Molded rice is rice made by molding grain powder to have a rice shape.

Molded rice has a problem in that its shape changes after cooking. In addition, after cooking, there is a problem in that the texture of rice is poor. The manufacturing method of molded rice according to an embodiment of the present invention is an invention devised to maintain the unique shape and texture of rice after cooking by adding chitosan.

1 is a block diagram showing a method for manufacturing molded rice containing chitosan according to an embodiment of the present invention. Hereinafter, a method for manufacturing molded rice containing chitosan according to an embodiment of the present invention will be described with reference to FIG. 1 .

(a) preparing a rice mixture

A rice mixture can be prepared by mixing rice flour and gluten.

Rice powder is preferably composed of at least one of white rice, brown rice, glutinous rice, and rice barley, but is not limited thereto. Rice powder can be obtained by grinding rice grains such as white rice, brown rice, glutinous rice, and barley.

If only rice powder is used, gluten is added because the dough breaks. Gluten increases the hardness of molded rice. Improves texture of rice.

Based on 100 parts by weight of rice powder, gluten may be used in an amount of 6.3 to 20.0 parts by weight. When the gluten content exceeded 20 parts by weight, it was difficult to mold during extrusion molding, so it had a negative effect on forming the shape of the molded rice, and when the gluten content was less than 6.3, the effect of improving the hardness of the molded rice was not significant.

Functional ingredients that increase nutritional and physiological functionality can be selectively added to the rice mixture. The functional material may be at least one of sweet potato, mushroom, sweet pumpkin, green tea, chlorella, blueberry, aronia, seaweed, moringa, and turmeric. These pulverized functional materials can be mixed with rice powder. As a functional material, 6.3 to 21.1 parts by weight of turmeric powder may be added based on 100 parts by weight of rice powder. Turmeric is a ginger and vegetable. It is used as a spice because of its spicy and bitter taste. It is rich in an antioxidant called curcumin, and is a material with medicinal effects that prevents cell oxidation and reduces inflammation.

Amimic acid mix can optionally be added to the rice mixture. When the amino acid mix is added, the rice becomes fragrant and slightly sweet due to the starch and action during the cooking process. The amino acid mix may consist of valine, L-leucine, and L-isoleucine.

(b) Manufacture of rice paste

Rice paste can be prepared by mixing rice powder and water. 100 parts by weight of hot water was added to 5 parts by weight of rice powder to prepare rice paste using a homogenizer. Here, the hot water may be water having a temperature of 80° C. or higher.

(c) Preparation of chitosan solution

A chitosan solution may be prepared by mixing chitosan and water in an L-glutamic acid aqueous solution.

Chitosan is a natural polymeric substance extracted from the shells of crabs or shrimps. In the chemical structure of cellulose, one of the hydroxyl groups present in the sugar structure is substituted with NHCOCH3 in chitin, and chitosan is substituted with NH2 after the acetyl group is removed from chitin.

Chitosan is insoluble in water or alcohol, but is soluble in aqueous solutions of organic acids such as formic acid, lactic acid, ascorbic acid and acetic acid, and inorganic acids such as dilute hydrochloric acid. The pH of the chitosan solution depends on the acid used and the amount added. In the case of using acetic acid, if the pH of the solution is less than 6, the chitosan is in a solution state, but if it is higher than that, it aggregates. It is difficult to dissolve in sulfuric acid and oxalic acid at room temperature, but dissolves when heated and forms a soft gel when cooled. Taste and odor are tasteless and odorless in powder state.

When chitosan is mixed with the rice mixture, since chitosan has a cation, it acts as a cross-link between the starches of the rice mixture, which is mainly an anion, and increases viscoelasticity, so that rice can be cooked stably even during cooking. In addition, the molded rice containing chitosan maintains the texture of rice grains very hard during drying. Therefore, even after cooking, the original shape and texture of rice are maintained.

Such chitosan has nutritional and physiological advantages as follows.

Chitosan has the advantage of lowering blood cholesterol, controlling the absorption of sugar to prevent hyperglycemia and hypoglycemia, maintaining a constant blood sugar level, preventing the pancreas from producing insulin, and maintaining normal blood pressure.

(d) Preparation of the primary mixture

A primary mixture is prepared by mixing the prepared chitosan solution, rice paste, water, and edible oil.

Since rice starch is completely gelatinized, rice paste has a very hard texture when mixed with chitosan and dried.

When the edible oil is mixed, the shape of the rice is maintained. Right after the molded rice is molded, it sticks to each other due to its adhesiveness. When the molded rice sticks to each other, the rice grains do not fall apart after drying and are maintained as a lump. If edible oil is mixed, the molded rice does not stick to each other after molding.

In addition, mixing with edible oil increases the texture.

If drying progresses rapidly after molding, there is a problem in that pores are formed inside the molded rice. When pores form inside the molded rice, the texture of the molded rice is lost and it is easy to crumble and spread like porridge after cooking. However, when edible oil is mixed, rapid evaporation of moisture is prevented during drying of the molded rice, which reduces the quality of the molded rice. increase the sense of organization. At this time, the edible oil may be any one of brown rice oil, MCT oil (Medium Chain Triglyceride oil), grapeseed oil, and canola oil. Preferably, the edible oil may be brown rice oil.

(e) Preparation of the secondary mixture

A secondary mixture is prepared by mixing the primary mixture and the rice mixture. The mixing process of the primary mixture and the rice mixture can be performed for more than 30 minutes. When the rice mixture is mixed with the rice paste and chitosan solution, the mixture is not homogeneously mixed, so for homogeneous mixing, it is preferable to add the rice mixture first after generating the primary mixture.

(f) Molded rice molding

The secondary mixture is extruded through an extrusion molding device to produce molded rice having the shape and size of a grain of rice. Here, the extrusion molding device may be part of a single device that produced the primary mixture and produced the secondary mixture. This is for the continuous production of molded rice.

The compression molding device primarily compresses the secondary mixture in the first extrusion molding device. Then, after cutting the secondary mixture compressed through the first extrusion molding device into a predetermined size, the cut secondary mixture is continuously supplied to the second extrusion molding device through a conveying device such as a screw. The secondary mixture is compressed and discharged again through the second extrusion molding device, and the discharged secondary mixture is cut into the size and shape of rice grains through a rotating blade.

(g) Drying of molded rice

The molded rice is dried at a low temperature of 35 ° C for 48 hours to a moisture content of 8% or less. During the drying process of the molded rice, edible fat and oil prevents the rapid evaporation of moisture in the molded rice, thereby increasing the texture of the molded rice.

<Example>

Example 1

(1) Rice mixture was prepared by pulverizing rice and mixing 12.7 parts by weight of gluten and 6.3 parts by weight of turmeric powder based on 100 parts by weight of rice powder.

(2) Rice paste was prepared by mixing 100 parts by weight of hot water at 80 ° C or higher with respect to 5 parts by weight of rice powder.

(3) Based on 100 parts by weight of rice powder, 3.8 parts by weight of L-glutamic acid, 2.0 parts by weight of chitosan, 1.0 parts by weight of edible oil and water were mixed to prepare a chitosan solution in a mixer for about 2 hours.

Based on 100 parts by weight of the total molded rice, 79.0 parts by weight of rice powder, 10.0 parts by weight of gluten, 5.0 parts by weight of turmeric powder, 3.0 parts by weight of L-glutamic acid, 2.0 parts by weight of chitosan, and 1.0 parts by weight of edible oil were prepared. .

Example 2

It was prepared in the same manner as in Example 1, but based on 100 parts by weight of rice powder, reduced to 12.5 parts by weight of gluten, reduced to 1.0 parts by weight of chitosan, and increased to 80.0 parts by weight of rice powder based on 100 parts by weight of the total weight of molded rice.

Example 3

Conducted in the same manner as in Example 1, but based on 100 parts by weight of rice powder, increased turmeric powder to 12.5 parts by weight, reduced gluten to 6.3 parts by weight, reduced to 1.0 parts by weight of chitosan, and based on 100 parts by weight of molded rice, rice powder It was prepared by increasing it to 80.0 parts by weight.

Example 4

Conducted in the same manner as in Example 1, but based on 100 parts by weight of rice powder, turmeric powder was greatly increased to 21.1 parts by weight, gluten was increased to 13.3 parts by weight, L-glutamic acid was slightly increased to 4.0 parts by weight, chitosan was reduced to 1.0 parts by weight, and molded rice Based on the total weight of 100 parts, it was prepared by reducing the rice powder to 75.0 parts by weight.

Example 5

Conducted in the same manner as in Example 1, but based on 100 parts by weight of rice powder, slightly increased turmeric powder to 6.7 parts by weight, greatly increased gluten to 20.0 parts by weight, slightly increased L-glutamic acid to 4.0 parts by weight, reduced chitosan to 1.0 parts by weight, and molded It was prepared by reducing rice powder to 75.0 parts by weight based on 100 parts by weight of the total rice.

Example 6

Conducted in the same manner as in Example 1, but based on 100 parts by weight of rice powder, turmeric powder was slightly increased to 6.7 parts by weight, gluten was increased to 14.1 parts by weight, L-glutamic acid was slightly increased to 4.2 parts by weight, chitosan was greatly reduced to 0.7 parts by weight, and molding Based on 100 parts by weight of the total rice, rice powder was prepared by greatly reducing it to 71.0 parts by weight.

Comparative Example 1

Rice powder was prepared by pulverizing rice grains, and molded rice was prepared by extruding only the rice powder.

Comparative Example 2

Turmeric powder was prepared by grinding turmeric, and molded rice was prepared by extruding only turmeric powder.

Comparative Example 3

Molded rice was prepared so that 95.0 parts by weight of rice powder and 5.0 parts by weight of turmeric powder were based on 100 parts by weight of the total weight of molded rice.

Comparative Example 4

Molded rice was prepared so that 90.0 parts by weight of rice powder and 10.0 parts by weight of turmeric powder were based on 100 parts by weight of the total weight of molded rice.

Comparative Example 5

It was carried out in the same manner as in Comparative Example 4, but based on 100 parts by weight of the total molded rice, rice powder was reduced to 80.0 parts by weight, and gluten was prepared to 10.0 parts by weight.

Comparative Example 6

It was carried out in the same manner as in Comparative Example 5, but based on 100 parts by weight of the total molded rice, increased to 83.0 parts by weight of rice powder and prepared to 10.0 parts by weight of gluten.

Comparative Example 7

It was carried out in the same manner as in Comparative Example 6, but based on 100 parts by weight of the total molded rice, slightly reduced to 82.0 parts by weight of rice powder, and prepared so that edible oil and fat was 1.0 parts by weight.

Comparative Example 8

It was prepared in the same manner as in Comparative Example 5, except that 90.0 parts by weight of rice powder was increased, turmeric powder was reduced to 5.0 parts by weight, and gluten was reduced to 10.0 parts by weight based on 100 parts by weight of the total weight of molded rice.

Comparative Example 9

It was prepared in the same manner as in Comparative Example 5, but based on 100 parts by weight of the total molded rice, the rice powder was increased to 85.0 parts by weight and the turmeric powder was reduced to 5.0 parts by weight.

Comparative Example 10

Based on 100 parts by weight of the total molded rice, 90.5 parts by weight of rice powder, 5.0 parts by weight of turmeric powder, 3.0 parts by weight of L-glutamic acid, 0.5 parts by weight of chitosan, and 1.0 parts by weight of edible oil were prepared.

Comparative Example 11

It was prepared in the same manner as in Comparative Example 10, but based on 100 parts by weight of the total molded rice, rice powder was reduced to 83.5 parts by weight, turmeric powder was greatly increased to 10.0 parts by weight, and L-glutamic acid was increased to 5.0 parts by weight.

Comparative Example 12

Conducted in the same manner as in Comparative Example 10, but based on 100 parts by weight of the total molded rice, reduced to 84.4 parts by weight of rice powder, greatly increased to 10.0 parts by weight of turmeric powder, increased L-glutamic acid to 5.0 parts by weight, greatly reduced to 0.1 parts by weight of chitosan, It was prepared by reducing to 0.5 parts by weight of edible oil.

Comparative Example 13

It was prepared in the same manner as in Comparative Example 10, but based on 100 parts by weight of the total molded rice, further reduced to 80.0 parts by weight of rice powder, further increased to 15.0 parts by weight of turmeric powder, but reduced to 0.5 parts by weight of edible oil.

Comparative Example 14

It was prepared in the same manner as in Comparative Example 10, but based on 100 parts by weight of the total molded rice, rice powder was reduced to 83.0 parts by weight, turmeric powder was increased to 10.0 parts by weight, and chitosan was greatly increased to 2.0 parts by weight.

Comparative Example 15

The same procedure as in Comparative Example 10 was performed, but based on 100 parts by weight of the total molded rice, rice powder was reduced to 85.0 parts by weight, turmeric powder was increased to 10.0 parts by weight, L-glutamic acid was reduced to 2.0 parts by weight, and chitosan was greatly increased to 2.0 parts by weight. manufactured.

Comparative Example 16

Conducted in the same manner as in Comparative Example 10, but based on 100 parts by weight of the total molded rice, rice powder was reduced to 86.0 parts by weight, turmeric powder was increased to 10.0 parts by weight, L-glutamic acid was greatly reduced to 1.0 parts by weight, and chitosan was greatly reduced to 2.0 parts by weight. manufactured and increased.

Comparative Example 17

It was prepared in the same manner as in Comparative Example 10, but based on 100 parts by weight of the total molded rice, rice powder was increased to 81.4 parts by weight, chitosan was greatly reduced to 0.1 parts by weight, and edible oil was reduced to 0.5 parts by weight.

Comparative Example 18

Conducted in the same manner as in Comparative Example 10, but based on 100 parts by weight of the total molded rice, reduced to 83.9 parts by weight of rice powder, increased to 10.0 parts by weight of turmeric powder, but greatly reduced chitosan to 0.1 part by weight. Instead, it was prepared by greatly increasing it to 3.5 parts by weight of edible oil.

As shown in Table 2, For Examples and Comparative Examples, the molding, drying, and cooking conditions were evaluated and evaluated in three stages: ○: good, △: normal, and X: poor.

In Comparative Examples 1 and 2, molding, drying, and cooking conditions were all found to be poor, so they were excluded from the sensory evaluation.

In Comparative Examples 3 and 4, in which gluten, L-glutamic acid, chitosan, and oil were omitted, the state after drying and the cooking state were poor.

Unlike Comparative Examples 3 and 4, in Comparative Examples 5, 6, 7, 8, and 9 in which gluten was added, it was confirmed that the state after drying and the cooking state were improved, and additionally, in Comparative Examples 6 and 7 containing chitosan and edible oil Unlike Comparative Examples 5, 8, and 9, which do not contain chitosan and edible oil. Both the state after drying and the state of cooking were found to be good.

In Examples 1 to 6, molding, drying, and cooking conditions were all evaluated as good.

Comparative Examples 10 to 18 containing L-glutamic acid, chitosan, and oil were also evaluated as good in molding, drying, and cooking conditions.

<Experimental example>

After cooking the prepared molded rice, sensory evaluation was conducted on 20 people. Sensory evaluation items may correspond to appearance, taste, and texture. A 5-point scale method was used for sensory evaluation.

5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad

Looking at the results of Table 2, in Examples 1 to 6, the appearance, taste, and texture were generally higher than those of Comparative Examples.

Comparative Examples 3 and 4 are appearance. It was confirmed that both taste and texture were significantly inferior to those of the examples. In Comparative Examples 5 to 9 containing gluten, it was confirmed that the appearance and texture of the rice were good, but the taste was greatly deteriorated.

In Comparative Examples 10 to 18 containing L-glutamic acid, chitosan, and oil but not containing gluten, it was confirmed that the appearance and taste of the rice were inferior.

In the above, the manufacturing method of molded rice containing chitosan according to one preferred embodiment of the present invention was examined in detail with reference to the accompanying drawings.

One embodiment of the present invention described above should be understood as illustrative in all respects and not limiting, and the scope of the present invention will be indicated by the claims to be described later rather than the detailed description above. And it should be construed that all changes or transformable forms derived from the meaning and scope of these claims as well as their equivalent concepts are included in the scope of the present invention.

Claims (5)

Preparing a rice mixture by mixing rice powder and gluten (a)
Preparing rice paste by mixing rice powder and water (b)
Preparing a chitosan solution by mixing chitosan, L-glutamic acid and water (c)
Preparing a primary mixture by mixing rice paste, chitosan solution and water (d)
Preparing a secondary mixture by mixing the rice mixture with the primary mixture (e)
Forming the secondary mixture to prepare molded rice (f)
It comprises the step (g) of drying the molded rice,
The rice mixture is prepared by mixing 12.7 parts by weight of gluten and 6.3 parts by weight of turmeric powder with respect to 100 parts by weight of rice powder,
The rice paste is prepared by mixing 100 parts by weight of hot water at 80 ° C. or higher with respect to 5 parts by weight of the rice powder,
The chitosan solution is prepared by mixing 3.8 parts by weight of L-glutamic acid, 2.0 parts by weight of chitosan, and water based on 100 parts by weight of the rice powder. The method of claim 1,
In the step (g) of drying the molded rice,
A method for producing molded rice containing chitosan in which the molded rice is dried at 35 ° C. for 48 hours to a moisture content of 8% or less. The method of claim 2,
Step (f) of preparing molded rice by molding the secondary mixture,
The secondary mixture is primarily compressed in a first extrusion molding device, and the secondary mixture compressed through the first extrusion molding device is cut into a predetermined size, and then the cut secondary mixture is subjected to second extrusion molding. A method for manufacturing molded rice containing chitosan in which the secondary mixture is continuously supplied to the device, compressed again and discharged, and the discharged secondary mixture is cut into the size and shape of a rice grain. delete The method for manufacturing shaped rice containing chitosan according to claim 1, wherein the rice mixture further comprises an amino acid mix composed of L-valine, L-Leucine, and L-Isoleucine.

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