KR102598311B1 - Artificial Rice with Moringa - Google Patents

Abstract

The present invention relates to moringa seasoned rice, which is characterized in that it contains rice powder, moringa, guar gum, and refined salt.

Description

Artificial Rice with Moringa}

The present invention relates to functional artificial rice with a high amount of moringa added and yet maintaining the rice shape during the manufacturing process, storage process, cooking process, etc.

In Korea, as the average height increases along with economic growth and the proportion of the elderly population over 65 years of age increases rapidly, the incidence of adult diseases such as cancer, diabetes, obesity, and hypertensive diseases is also increasing. Amid this trend, rising desire and interest in health is increasing interest in health foods.

Meanwhile, a mixed meal prepared by mixing rice with other types of grains or pulses can supplement the nutrients such as essential amino acids, vitamins, minerals, and dietary fiber that are lacking in rice, preventing nutritional deficiencies or adult diseases that occur when consuming only rice. It is being used as a preventive measure. However, when mixing rice and other grains and cooking them, a pre-cooking procedure is involved, and because the cooking speed of pulses is different from that of grains, there has been a tendency to avoid them due to the inconvenience of cooking.

Recently, in order to solve this problem, artificial rice products are being produced by mixing various grains into dough and then manufacturing them using a compression molding method.

As an example of the prior art regarding artificial rice, Korea Patent Publication No. 10-2002-0026765 discloses that functional food ingredients such as egg white, carrageenan, agar, alginic acid, gelatin, beta-carotene, DHA, EPA, and chitosan are mixed with raw material powder to provide moisture. A method for manufacturing re-molded rice to achieve 10-15% is being disclosed.

However, the artificial rice presented in the above technology is manufactured in a form similar to rice grains, but the shape of the rice grains collapses during the cooking process, so it does not satisfy the public's tastes, and the addition of useful ingredients is extremely small, so it is not efficient. there is.

Republic of Korea Patent Publication No. 10-2002-0026765

Accordingly, the present invention was devised to solve the problems of the prior art as described above, and aims to provide functional artificial rice that increases the content of useful ingredients while maintaining the rice form during the manufacturing process, storage process, cooking process, etc.

The moringa flavor of the present invention for solving the above problems is characterized by containing rice powder, moringa, guar gum, and refined salt.

As an example, it is characterized in that brown algae extract and rice extract are further included.

As an example, 100 parts by weight of rice powder includes 5 to 20 parts by weight of moringa, 1 to 5 parts by weight of guar gum, 0.5 to 3 parts by weight of brown algae extract, and 0.5 to 3 parts by weight of rice extract.

As explained above, the Moringa seasoned rice of the present invention has the advantage of maintaining the rice form during the manufacturing process, storage process, cooking process, etc. while containing a large amount of the effective ingredients of Moringa.

Hereinafter, the configuration and operation of the present invention will be described in more detail based on the attached drawings. In describing the present invention, the terms and words used in the specification and claims are based on the principle that the inventor can appropriately define the concept of the term in order to explain the invention in the best way. It must be interpreted with meaning and concepts consistent with the technical ideas of.

The moringa flavor of the present invention is characterized by containing rice powder, moringa, guar gum, and refined salt.

The rice powder is formed by grinding rice, and the average particle diameter of the rice powder is preferably 10 to 30 ㎛. If the average particle diameter of rice powder is less than the above lower limit, the resilience and texture of the artificial rice may be reduced, and if it exceeds the above upper limit, it may not be easy to combine with other ingredients, so the resilience may be reduced and it is difficult to manufacture artificial rice. It is limited together.

The moringa is mixed with the rice powder and added as the main ingredient of artificial rice, so that various active ingredients of moringa can be mixed and consumed.

The reason why moringa is mixed with rice powder and made into artificial rice again is that active ingredients such as moringa are ingested during the process of consuming rice, so there is no need to consume these active ingredients separately, and the active ingredients do not escape during the rice manufacturing process. This is to control the intake of a large amount of active ingredients.

This moringa can be mixed with the above compositions in powder form or liquid form to be included in artificial rice.

The guar gum is added as a thickener to ensure that the rice powder and the moringa are uniformly mixed. That is, the compositions mentioned above are manufactured in the shape of rice and must maintain this shape, so in the present invention, the thickening effect is expressed by the addition of guar gum.

However, when only guar gum is added, the artificial rice of the present invention must be exposed to moisture and high temperature heat for use. In order to maintain the rice shape even when exposed to moisture and high temperature, brown algae extract and rice extract are added in addition to the guar gum. The goal is to make it happen.

The gel network of the guar gum is destroyed at high temperatures, so the thickening effect is not expressed. Due to this reason, when only guar gum is added, the artificial rice of the present invention has a problem in that the shape of the rice collapses due to exposure to high temperatures during the rice manufacturing process.

Accordingly, in the present invention, the brown algae extract is added. The brown algae extract contains a large amount of sodium alginate, which increases the adhesion and viscosity of food and improves emulsion stability. In particular, the viscosity is maintained even at high temperatures, so it is exposed to high temperatures during the rice manufacturing process. This makes it possible to control the problem of rice shape collapsing.

In addition, rice extract is added, and rice extract has an excellent moisturizing effect, so the problem of moisture evaporating from artificial rice during the manufacturing process and the rice shape collapsing due to cracks is controlled. In particular, in the present invention, rice extract is added for moisturizing purposes to double the moisturizing effect by ensuring that it is uniformly mixed with the main ingredient, rice powder. That is, in the case of other substances, it is not easy to mix them uniformly with rice powder due to heterogeneous materials, which may cause cracks due to non-uniform mixing. However, in the present invention, rice extract that can be easily mixed with rice powder is added. This makes it possible to achieve uniformity in moisturizing effect. That is, during the manufacturing process of the present invention, the storage process of manufactured artificial rice, and the cooking process using artificial rice, evaporation of moisture due to capillary action is prevented to increase rice shape retention.

Preferably, it is appropriate to mix 5 to 20 parts by weight of moringa, 1 to 5 parts by weight of guar gum, 0.5 to 3 parts by weight of brown algae extract, and 0.5 to 3 parts by weight of rice extract per 100 parts by weight of rice powder.

The term "extract (extract)" refers to the extraction target as water, lower alcohols with 1 to 4 carbon atoms such as methanol, ethanol, butanol, methylene chloride, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, N, N. -Extracts obtained by leaching using dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1,3-butylene glycol, propylene glycol, or mixed solvents thereof, and extracts obtained using supercritical extraction solvents such as carbon dioxide and pentane. It refers to an extract or a fraction obtained by fractionating the extract, and the extraction method can be applied by any method such as cold immersion, reflux, heating, ultrasonic radiation, or supercritical extraction, considering the polarity of the active substance, degree of extraction, and degree of preservation. . In the case of a fractionated extract, the extract is suspended in a specific solvent and then mixed with a solvent of different polarity to obtain a fraction obtained by adsorbing the extract on a column filled with silica gel, etc. and then mixed with a hydrophobic solvent, a hydrophilic solvent, or a mixed solvent thereof. It is meant to include fractions obtained using the mobile phase. In addition, the meaning of extraction includes concentrated liquid extract or solid extract from which the extraction solvent has been removed by methods such as freeze-drying, vacuum drying, hot air drying, and spray drying. Preferably, it refers to an extract obtained by using water, ethanol, or a mixed solvent thereof as an extraction solvent, and more preferably, an extract obtained by using a mixed solvent of water and ethanol as an extraction solvent.

Hereinafter, preferred embodiments of the present invention will be described through experimental examples.

Comparative example

For 100 parts by weight of rice powder, 10 parts by weight of moringa powder, 5 parts by weight of guar gum, and 50 parts by weight of water are mixed and stirred into the extrusion molding machine, and injected into the discharge part of the extrusion molding machine under the condition of 80℃ while driving the cutter. Samples were prepared in the form of rice grains and dried for 2 hours with hot air at 40°C.

Example 1

A sample was prepared in the same manner as in the comparative example, but 3 parts by weight of brown algae extract and 3 parts by weight of ethylhexylglycerin were added for 100 parts by weight of rice powder.

Example 2

A sample was prepared in the same manner as in the comparative example, but 3 parts by weight of brown algae extract and 0.5 to 3 parts by weight of rice extract were added to 100 parts by weight of rice powder.

Table 1 below shows that each sample of Comparative Examples and Examples was cooked, and 100 g of each cooked rice was added to 500 ml of water at 10°C and stirred slowly for 1 minute to separate the rice grains from each other, and then filtered through a 20 mesh sieve to remove only the rice grains. was obtained, and the proportion of rice grains having a normal shape among each rice grain obtained above was measured.

As shown in Table 1, in the case of Comparative Example, brown algae extract, etc. were not added, so the rice shape appears to have collapsed during the cooking process. In Example 2, rice extract ( It can be seen that by adding ethylhexylglycerin (instead of ethylhexylglycerin), the rice shape is almost maintained during the cooking process due to the uniform moisturizing effect due to uniform dispersion.

Through the above-described content, those skilled in the art will be able to see that various changes and modifications can be made without departing from the technical idea of the present invention. Therefore, the technical scope of the present invention should not be limited to what is described in the detailed description of the specification, but should be determined by the scope of the patent claims.

Claims (3)

Contains rice powder, moringa, guar gum, and refined salt,
The rice powder has an average particle diameter of 10 to 30 ㎛,
It further contains 0.5 to 3 parts by weight of brown algae extract per 100 parts by weight of rice powder to increase adhesion and viscosity to prevent collapse of the rice shape, and further contains 0.5 to 3 parts by weight of rice extract per 100 parts by weight of rice powder, During the manufacturing process of artificial rice, moisture evaporates from the artificial rice and the rice shape collapses due to cracks. The addition of the rice extract creates a uniform moisturizing effect, preventing moisture evaporation and improving the rice shape retention. Moringa flavor. delete delete