KR102549379B1 - Process for preparing porridge comprising high mineral content - Google Patents

Abstract

The present invention relates to a method for producing porridge with increased mineral content, comprising the step of adding water to a mixture of powdered rice and bulked rice and heating it, and a porridge with increased mineral content and excellent sensory properties produced by the method it's about Using the method for producing porridge provided in the present invention, porridge with excellent physical properties, functionality and sensory characteristics and low manufacturing cost can be prepared, so it can be widely used in the development of various functional foods.

Description

Method for producing porridge with increased mineral content {Process for preparing porridge comprising high mineral content}

The present invention relates to a method for producing porridge with increased mineral content, and more specifically, the present invention relates to a method for producing porridge with increased mineral content, comprising the step of adding water to a mixture of powdered rice and bulked rice and heating it, and It relates to porridge prepared by the above method, which not only increases the mineral content but also has excellent sensory properties.

It is a food made by adding a large amount of water to porridge as the main ingredient, adding seafood or vegetables according to individual preference, and boiling traditional porridge in Korea. , Today, the idea of disease awareness, which is mainly eaten when sick, is dominant. However, with the well-being craze in the early 2000s, porridge began to attract attention as slow food, and consumption of porridge as a meal replacement is gradually increasing with the image of food that can give health, leisure, and value.

Porridge has a wide range of applications such as health food, health food, baby food, snack, meal replacement, patient food, and elderly food, and depending on the ingredients added, nutritional, functional, and symbolic aspects can be reinforced, resulting in various products. In recent years, as demand for natural health food in addition to the consumer's desire for taste is steadily increasing, development of porridge with enhanced nutrition or functionality is required.

For example, Korean Patent Registration No. 10-1342517 discloses rice porridge with non-glutinous rice, glutinous rice, and germinated brown rice as the main ingredients and added with shiitake mushrooms, mulberry leaf powder, and seaweed salt, and Korean Patent Registration No. 10-1441565 A functional porridge premix containing a rice mixture and stabilized rice bran and a manufacturing method thereof are disclosed. Since it contains various additional ingredients in addition to the dead rice endowed with such functionality, there is a disadvantage that the manufacturing cost inevitably increases rapidly, and a solution to this problem is being sought.

Under this background, the present inventors have made intensive research efforts to develop a method for producing porridge with excellent functionality without significantly increasing the manufacturing cost, and as a result, Karumi, one of the varieties of rice, and Finger No. 1, one of the varieties of Fingerjo. The present invention was completed by confirming that, when using a mixture of expanded products, it is possible to prepare porridge with increased mineral content and excellent sensory properties without increasing the manufacturing cost.

The main object of the present invention is to provide a method for producing porridge using a mixture of powdered rice and bulked rice.

Another object of the present invention is to provide porridge prepared by the above method.

One embodiment of the present invention for achieving the above object provides a method for producing porridge with increased mineral content using a mixture of powdered rice and bulked rice.

Specifically, the method for producing porridge with increased mineral content provided by the present invention includes the steps of: (a) expanding finger claws; and (b) mixing the powdered rice and the expanded fingernail to obtain a mixture, adding water to the obtained mixture, and then heating it.

As a method for producing porridge with excellent functionality without significantly increasing the manufacturing cost, the inventors of the present invention tried to prepare porridge with increased mineral content by adding rice containing various inorganic components than rice, but simply a mixture of rice and rice. In the case of preparing porridge using the porridge, it was confirmed that the viscosity of the porridge was significantly lowered. That is, it was confirmed that the viscosity of the porridge prepared using a mixture of rice and millet was significantly lower than that of the porridge prepared using rice alone, and thus did not exhibit the physical properties of the porridge.

As a result of various studies to improve these disadvantages, when using a mixture of rice and puffed rice, it is possible to prepare porridge with high viscosity as well as high content of various minerals as originally intended. confirmed that there is

The term "Karumi" of the present invention refers to a rice variety produced by crossing a cultivar 'Suwon No. 542' with a cultivar 'Jopyung'. It is characterized by resistance to

The term "puffing treatment" of the present invention refers to a phenomenon in which an elastic gel absorbs liquid and increases in volume. , It refers to a processing method in which water contained in grains is instantaneously evaporated to expand the volume of grains in a porous state.

In the present invention, the expansion treatment conditions are not particularly limited thereto, but may be performed by pressing at a pressure of 0.1 to 2 MPa as an example, and may be performed by pressing at a pressure of 0.5 to 1.5 MPa as another example. And, as another example, it may be performed by pressurizing at a pressure of 1.0 MPa.

The finger nail used in the present invention is not particularly limited thereto, but as an example, it may be Finger No. 1 variety, which is a kind of finger nail.

In the above manufacturing method, the mixing ratio of the powdery and the expanded fingernail is not particularly limited thereto, but as an example, the powdery and the expanded fingernail can be mixed at 5: 5 to 9: 1 (w / w) , As another example, powdery and expanded fingernails may be mixed in a ratio of 7:3 to 9:1 (w/w), and as another example, powdery and expanded fingernails may be mixed in a ratio of 8:2 (w/w). w) can be mixed.

In addition, the hydrolysis process is a process of adding water to the mixture of flour and expanded fingernails, and the amount of water added to the mixture during the hydrolysis process is not particularly limited thereto, but as an example, 5 to 15 times the volume of the mixture A volume of water can be added, as another example, 7 to 12 times the volume of water can be added to the volume of the mixture, and as another example, 9 times the volume of water can be added to the volume of the mixture.

The term "mineral content" of the present invention means the content of various inorganic (mineral) components included in porridge.

In the present invention, the inorganic material is not particularly limited thereto, but as an example, it may be Ca, K, Mg, Na, P, etc., and as another example, it may be K, Na, etc., and as another example , can be K.

According to one embodiment of the present invention, when producing porridge using powdered rice, porridge exhibiting excellent physical properties can be prepared without immersing powdered rice in water (Table 1), and 7 to 12 times the volume of powdered rice. It was confirmed that porridge exhibiting excellent physical properties could be prepared when the water of the pear was added (Table 2).

Since the manufacturing method of porridge provided in the present invention does not use any ingredients other than rice and fingernails, it shows an effect that can significantly reduce the manufacturing cost compared to conventional functional porridge.

Another embodiment of the present invention provides porridge with increased mineral content prepared by the above method.

The porridge prepared by the method provided in the present invention has the advantage of being excellent in physical properties, functionality and sensory characteristics.

Specifically, from the viewpoint of the porridge water binding capacity, cooking viscosity, potassium content, rotational viscosity, flow viscosity, reducing sugar content, and sensory tests prepared by the method of the present invention, porridge made only with karumi or a mixture of karumi and unprocessed rice It was confirmed that it was significantly better than the porridge prepared using

According to an embodiment of the present invention, the porridge produced by the method of the present invention has better water binding ability than porridge made with only garumi or a porridge made using a mixture of garumi and unprocessed rice (FIG. 3), and has a luxurious property Among them, the aging of starch is delayed due to low viscosity (Table 3), and the content of potassium (K) and sodium (Na) is relatively high among minerals (Table 4), and rotational and flow viscosity are high. (Table 5), it was confirmed that the reducing sugar content was high (FIG. 4), and the highest level of overall acceptability was shown (FIG. 5).

In particular, the content of potassium in the minerals contained in the porridge prepared by the method of the present invention is about 2.5 times the potassium content in the porridge prepared using only powdered rice or a mixture of powdered rice and unprocessed rice. indicate an advantage.

Using the method for producing porridge provided in the present invention, porridge with excellent physical properties, functionality and sensory characteristics and low manufacturing cost can be prepared, so it can be widely used in the development of various functional foods.

1 is a photograph showing the appearance of porridge prepared using four types of rice varieties (Karumi, Shindongjin, Hangaru and Shingil).
Figure 2 is a photograph showing the appearance of porridge prepared using a mixture of powdered rice alone, a mixture of powdered rice and unprocessed rice, or a mixture of powdered rice and bulked rice, respectively.
Figure 3 is a graph showing the results of comparing the water binding force of the porridge prepared using the mixture of flour and crude provided in the present invention.
Figure 4 is a graph showing the results of comparing the reducing sugar content contained in porridge prepared using a mixture of flour and rice provided in the present invention.
Figure 5 is a graph showing the sensory test results of porridge prepared using a mixture of flour and crude provided in the present invention.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited to these examples.

Example 1: Selection of rice varieties for making porridge

For the production of soft porridge with good spreadability, 4 types of rice (Karumi, Shindongjin, Hangaru, and Shingil) were used, and the soaking time (0 or 10 minutes) and water content (7, 9, or 12 times) were varied. Porridge was prepared, and the flow viscosity of the prepared porridge was compared (Fig. 1, Tables 1 and 2). The immersion time means the time for immersing rice in water before preparing porridge, and the water content means the water volume of water compared to the volume of rice when preparing porridge.

Viscosity is also an index that determines the type of porridge in terms of the thinness of the porridge, and can be influenced by the properties of the raw material, the amount of water added, the heating time, and the mixing ratio of sub-materials. In this embodiment, the flow viscosity was used as one of the criteria for determining the viscosity. The flow viscosity is measured by pouring the sample into the sample frame attached to the consistometer, cutting the top surface with a ruler so that the same volume of porridge sample is contained, and then lifting one side of the sample frame when the internal temperature of the porridge reaches 60 ° C. It was determined by measuring the distance (cm) that the porridge moved for 30 seconds according to the method, and it was analyzed that the level of flow viscosity decreased as the moving distance increased.

1 is a photograph showing the appearance of porridge prepared using four types of rice varieties (Karumi, Shindongjin, Hangaru and Shingil).

Flow viscosity of porridge according to rice variety and soaking time rice variety 0 minutes 10 ven Karumi
Dongjin Shin
Shingil
powder 10.50±0.56
9.97±0.42
22.07±1.79
12.33±1.04 10.37±0.64
10.30±0.20
22.40±1.21
12.07±1.40

As shown in Table 1, the variety showing the highest level of flow viscosity was confirmed as Shindongjin, but in the case of Shindongjin, the flow viscosity changed according to the immersion time, and in the case of the other 3 varieties, the flow viscosity according to the immersion time It was confirmed that there was no significant change in

In addition, among the three varieties showing no significant change in flow viscosity according to the immersion time, it was confirmed that the varieties showing a relatively high level of flow viscosity were in the order of Karumi, Hangaru, and Shingil.

Flow viscosity of porridge according to rice variety and amount of water rice variety 7 times 9 times 12 times Karumi
Dongjin Shin
Shingil
powder 2.33±0.12
4.87±0.67
9.70±0.82
3.37±0.55 10.50±0.56
9.83±0.90
22.07±1.79
12.33±1.04 19.37±0.15
23.93±0.12
23.83±0.29
23.27±1.27

As shown in Table 2, the flow viscosity decreased as the water content increased, so it was confirmed that the water content was related to the spreadability of the porridge.

In the case of 7-fold and 12-fold hydrological amounts, the rice showing the highest flow viscosity was identified as Garumi, and in the case of 9-fold hydrological amounts, Shin Dong-jin was identified. In addition, even in the case of 9 times the water content, it was confirmed that Karumi showed the second highest level of flow viscosity after Shin Dong-jin.

Summarizing the results of Tables 1 and 2 above, it was analyzed that it is preferable to use flour in order to prepare porridge showing a high level of flow viscosity without immersing rice in water.

Example 2: Preparation of porridge with high mineral content

Example 2-1: Preparation of porridge

In order to increase the content of minerals contained in the porridge, porridge was prepared by mixing the kurumi determined in Example 1 with the millet of Finger No. 1 variety, a kind of finger millet.

At this time, in order to determine the processing method of the mill that can represent the quality of the manufactured porridge at the highest level, unprocessed mill and bulk treated mill were used.

Roughly, 100% of karumi (control group, karumi), 80% of karumi + 20% of crude (experimental group 1, group) or 80% of garumi + 20% of bulking treatment tank (experimental group 2, bulking tank) Porridge was prepared using raw grains (FIG. 2). At this time, the expansion treatment was performed using an instantaneous expansion machine, using a circular expansion cylinder with a diameter of 4.5 cm, and the operating conditions were heated through a preliminary experiment, pressurized at 1.0 MPa, and then expanded.

Figure 2 is a photograph showing the appearance of porridge prepared using a mixture of powdered rice alone, a mixture of powdered rice and unprocessed rice, or a mixture of powdered rice and bulked rice, respectively.

Example 2-2: Water binding force analysis

Water binding capacity was analyzed for each porridge prepared in Example 2-1. It is known that the water binding force measures the amount of water adsorbed on the surface of starch particles or penetrates into the inside, and is determined by various components such as non-starch polysaccharides as well as starch content.

Roughly, 40 mL of distilled water was added to 1 g of porridge sample, stirred at room temperature for 1 hour, centrifuged at 3,000 rpm for 30 minutes, and then the supernatant was removed to measure the weight of the precipitated raw material. The water binding force was calculated by the formula below (FIG. 3).

Water binding capacity (%) = (Precipitated raw material weight (g) - Initial raw material weight (g)) / Initial raw material weight (g) × 100

Figure 3 is a graph showing the results of comparing the water binding force of the porridge prepared using the mixture of flour and crude provided in the present invention.

As shown in Figure 3, compared to the control group, when the unprocessed group was used, there was no significant difference from the control group, but when the bulked group was used, the water binding capacity was significantly increased (about 40%) compared to the control group. It was confirmed .

Example 2-3: Analysis of luxury characteristics

The gelatinization characteristics of each porridge prepared in Example 2-1 were analyzed.

Approximately, 3 g of porridge sample was weighed in an aluminum container, 25 mL of distilled water was added, and then stirred using a plastic rotating shaft to prepare a sample solution. The gelatinization temperature conditions were raised from 50 ° C to 95 ° C and then cooled to 50 ° C., using a rapid viscometer, the highest viscosity, lowest viscosity, falling viscosity, final viscosity, and chilled viscosity were measured (Table 3).

Luxury Characteristics Analysis sample peak viscosity minimum viscosity drop viscosity final viscosity chiban viscosity Karumi
article
puffing tank 220.83±1.23
179.58±0.92
158.17±1.53 129.39±2.27
113.00±0.60
96.30±3.32 91.44±2.27
66.58±0.66
61.86±2.14 246.25±1.34
216.83±1.38
173.53±2.17 25.42±1.75
37.25±0.67
15.36±0.98

As shown in Table 3, all viscosities except Chiban viscosity showed the highest level in the control group, Garumi, and it was confirmed that the viscosity decreased as Joe was added.

In addition, when the crude was added, it was confirmed that the decrease was more when the bulked crude was used than in the case of using the unprocessed crude as a whole.

It is known that the chiban viscosity reflects the aging rate of starch, and the lower the measured value, the more delayed the aging of starch.

Therefore, it was analyzed that the aging rate of the porridge would be delayed in the case of using the puffed rice porridge, which would have a positive effect on the taste of the porridge.

Example 2-4: Analysis of mineral content

The mineral content of each porridge prepared in Example 2-1 was analyzed.

Roughly, the porridge was lyophilized and then pulverized and used in the experiment. The inorganic content of each sample was decomposed by dry decomposition, and the calcium, potassium, magnesium, sodium and phosphorus contents were analyzed by ICP (Inductively Coupled Plasma. Optima-3300DV, Perkin-Elmer, Norwalk, CT, USA) (Table 4).

Mineral content analysis sample Ca K Mg Na P Karumi
article
puffing tank 1.01±0.21
2.79±0.13
2.36±0.15 1.36±0.16
1.32±0.51
3.35±0.76 0.43±0.03
1.46±0.04
1.23±0.11 0.68±0.09
0.66±0.05
0.73±0.03 2.71±0.03
4.37±0.15
3.80±0.20

As shown in Table 4, it was confirmed that the mineral content contained in the porridge increased with the addition of crude rather than the control group.

In particular, the porridge made using garumi and bulking treatment contains significantly higher levels of potassium (K) than porridge made using karumi only, or porridge made using garumi and unprocessed rice porridge. confirmed.

Example 2-5: Rotational Viscosity and Flow Viscosity Analysis

Rotational viscosity and flow viscosity were analyzed for each porridge prepared in Example 2-1.

Roughly, the flow viscosity was measured by the method of Example 1, and the rotational viscosity was measured when a 250 mL porridge was taken, the viscosity was rotated at 50 rpm using a physical property meter, and the internal temperature was 60 ° C. (Table 5).

Rotational and Flow Viscosity Analysis sample rotational viscosity flow viscosity Karumi
article
puffing tank 185.72±15.22
168.23±10.04
310.26±9.50 10.53±0.15
11.47±0.15
6.67±1.01

As shown in Table 5, the rotational viscosity, which means the resistance value of the porridge represented by the rotating spindle, shows the highest value in the porridge prepared using the flour and the expanded bath, and as described in Example 1 above In the case of flow viscosity, the lower the measured value, the higher the level of flow viscosity, so it was confirmed that the porridge prepared using powdered rice and bulked rice showed the highest level.

On the other hand, it was confirmed that the value of dead rotational viscosity prepared using powdered rice and unprocessed Joe showed the lowest level, and flow point also showed the lowest level.

As shown in Figure 2, which shows the appearance of each porridge actually manufactured, compared to the porridge (control group) prepared using only garumi, the porridge prepared using garumi and unprocessed Joe exhibited a very low level of viscosity, resulting in a very low level of appearance. It was confirmed that it exhibited physical properties at a level that was difficult to judge as porridge by looking at it alone. On the other hand, it was confirmed that the porridge prepared using the garumi and the bulked joe exhibited a significantly higher viscosity than the porridge (control group) prepared using only the garumi, and exhibited a condensed appearance as a whole.

Therefore, it was found that the porridge prepared using the powdered rice and the bulked rice exhibited relatively high viscosity.

Example 2-6: Analysis of reducing sugar content

The reducing sugar content was analyzed for each porridge prepared in Example 2-1.

Roughly, by modifying the dinitrosalicylic acid (DNS) method, 3 mL of DNS solution was mixed with 1 mL of porridge sample, heated in a water bath for 5 minutes, cooled, and the absorbance was measured at 550 nm using a spectrophotometer (FIG. 4). ). At this time, glucose was used as a standard material for quantification of reducing sugar.

Figure 4 is a graph showing the results of comparing the reducing sugar content contained in porridge prepared using a mixture of flour and rice provided in the present invention.

As shown in FIG. 4, compared to the reducing sugar content (3.68 mg/g) of the control group, the use of unprocessed crude showed a significantly reduced level of reducing sugar content (2.95 mg/g), but the bulked crude In the case of using, it was confirmed that the reducing sugar content (3.79 mg/g) was slightly higher than that of the control group.

It was analyzed that the above result was because the reducing sugar contained in the bath was easily eluted by the swelling treatment.

Example 2-7: sensory test

A sensory test was performed on each porridge prepared in Example 2-1.

Roughly, 15 panelists trained in processed food crop products were selected and then a preference test was conducted. Appearance, smell, taste and texture (chewiness). The viscosity (stickiness) and general preference items were conducted with a 7-point scale method (FIG. 5).

Figure 5 is a graph showing the results of the sensory test of porridge prepared using a mixture of flour and crude provided in the present invention.

As shown in FIG. 5, the porridge containing the puffed Joe got the lowest score in terms of appearance, but the porridge containing the Puffed Joe got the highest score in terms of smell and taste, and the overall symbol was also puffed. It was confirmed that the porridge containing the prepared Joe obtained the highest score.

Therefore, taking the above results together, in terms of water binding capacity, cooking viscosity, potassium content, rotational viscosity, flow viscosity, reducing sugar content, and sensory tests, porridge prepared using a mixture of powdered rice and bulked rice is the best. did

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention may be embodied in other specific forms without changing its technical spirit or essential features. In this regard, the embodiments described above should be understood as illustrative in all respects and not limiting. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the claims to be described later and equivalent concepts rather than the detailed description above are included in the scope of the present invention.

Claims (7)

In the production of porridge,
(a) swelling the fingernails; and,
(b) mixing the powdered rice and the expanded fingernail to obtain a mixture, adding water to the obtained mixture, and then heating it,
The rotational viscosity is increased compared to the case of manufacturing porridge using a finger nail that is not puffed,
Method for producing porridge with increased potassium content.
According to claim 1,
The swelling treatment of step (a) is carried out by pressing under conditions of 0.1 to 2 MPa.
According to claim 1,
Wherein the finger of step (a) is of Finger No. 1 variety.
According to claim 1,
In the step (b), the mixing ratio of flour and expanded fingernails is 5: 5 to 9: 1 (w / w), a method for producing porridge.
According to claim 1,
In step (b), the hydration is performed by adding 5 to 15 times the volume of water to the mixture, compared to the volume of the mixture.
delete It is prepared by the method of any one of claims 1 to 5,
The rotational viscosity is increased compared to the case of manufacturing porridge using a finger nail that is not puffed,
Porridge with increased potassium content.

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