KR20000013833A - Manufacturing method for rice containing dha ingredient - Google Patents
Manufacturing method for rice containing dha ingredient Download PDFInfo
- Publication number
- KR20000013833A KR20000013833A KR1019980032927A KR19980032927A KR20000013833A KR 20000013833 A KR20000013833 A KR 20000013833A KR 1019980032927 A KR1019980032927 A KR 1019980032927A KR 19980032927 A KR19980032927 A KR 19980032927A KR 20000013833 A KR20000013833 A KR 20000013833A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- dha
- weight
- parts
- nutrition
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 61
- 235000009566 rice Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 239000004615 ingredient Substances 0.000 title abstract description 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 60
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 9
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 9
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims abstract description 4
- 235000015097 nutrients Nutrition 0.000 claims description 18
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 10
- 229960002401 calcium lactate Drugs 0.000 claims description 10
- 239000001527 calcium lactate Substances 0.000 claims description 10
- 235000011086 calcium lactate Nutrition 0.000 claims description 10
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005507 spraying Methods 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 5
- 230000035764 nutrition Effects 0.000 abstract 5
- SMHNUIFHMAGAFL-UHFFFAOYSA-N calcium;2-hydroxypropanoic acid Chemical compound [Ca].CC(O)C(O)=O SMHNUIFHMAGAFL-UHFFFAOYSA-N 0.000 abstract 1
- 238000011109 contamination Methods 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 7
- 239000000126 substance Substances 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241000282412 Homo Species 0.000 description 2
- 241001274189 Pomatomus saltatrix Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229920000877 Melamine resin Polymers 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- JDSHMPZPIAZGSV-UHFFFAOYSA-N melamine Chemical group NC1=NC(N)=NC(N)=N1 JDSHMPZPIAZGSV-UHFFFAOYSA-N 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000007903 penetration ability Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/1868—Docosahexaenoic acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 기존의 쌀을 구성하는 영양성분 이외의 성분을 함유하도록 쌀을 가공하는 방법에 관한 것으로, 좀더 상세하게는 불포화 지방산의 일종인 DHA를 함유하도록 쌀을 가공하는 옴성분을 함유하는 쌀의 제조방법에 관한 것이다.The present invention relates to a method for processing rice to contain components other than the nutrients constituting the existing rice, and more specifically, of the rice containing the ohmic component for processing the rice to contain DHA which is a kind of unsaturated fatty acid It relates to a manufacturing method.
쌀은 탄수화물을 주성분으로 하여 이루어진 곡물로서 대략 31.7%의 탄수화물, 2.7%의 단백질, 0.2%의 지질, 0.2%의 회분 및 그밖의 미량성분으로서 인(P), 철(Fe), 나트륨(Na), 칼륨(K) 등을 함유하고 있는 화본과 식물의 열매로서 인류의 식량원으로서 상당한 점유율을 차지하고 있으며, 특히, 아시아에서는 주식으로 취식되는 대단히 중요한 곡물이다.Rice is a carbohydrate-based grain that contains approximately 31.7% carbohydrates, 2.7% protein, 0.2% lipids, 0.2% ash, and other trace components as phosphorus (P), iron (Fe), and sodium (Na). It is a plant and fruit that contains potassium (K), and occupies a considerable share as a food source for humans. In particular, it is a very important grain eaten as a staple food in Asia.
상기와 같이 주식으로 활용되는 쌀은 벼로부터 채취하여 탈부 및 정미과정을 거쳐 곡물로 가공되고, 특히, 정미과정에서 비타민B1, 비타민B2, 토코페롤성분을 함유하는 쌀눈의 대부분이 이탈되어 쌀을 주식으로 하는 경우에는 별도의 비타민 등의 공급하여야 하는 문제가 있었다.As mentioned above, the rice used as a stock is taken from the rice and processed into grains after degreasing and milling. Particularly, the rice snow containing vitamin B 1 , vitamin B 2 and tocopherol components is removed from the rice milling process. In the case of a stock, there was a problem that a separate vitamin or the like must be supplied.
상기와 같은 문제의 제기로 인하여, 일본에서는 비타민B1및 비타민B2를 강화한 강화미가 개발된바 있으며, 국내에서는 비타민B1및 비타민B2를 쌀로부터 얻기 위하여 정미과정을 단축한 7분도의 쌀을 공급한 사례도 있었으나, 7분도 쌀의 경우에는 정미가 덜된 관계로 입안에서의 감촉이 별로 좋지 못하다는 이유로 취식이 기피되고 말았다.As a result of the above-mentioned problems, fortified rice with enhanced vitamin B 1 and vitamin B 2 has been developed in Japan. In Korea, rice for about 7 minutes has been shortened to obtain the vitamin B 1 and vitamin B 2 from rice. In the case of rice for 7 minutes, eating was avoided because rice was less polished because the texture in the mouth was not good.
또, 이와는 별도로 쌀을 주식으로 하는 경우 부족하게되는 영양소를 별도의 공급원으로서 영양제의 형태로 공급하고는 있으나, 영양소의 공급에 특별한 관심을 가지지 않은 사람의 경우에는 자신도 모르게 영양소의 결핍증상을 나타나게 되어 질병으로 부터 저항력이 약화되는 문제가 발생하기도 하였다.In addition, nutrients, which are insufficient when rice is used as a stock, are supplied in the form of nutrients as a separate source, but those who do not have a special interest in the supply of nutrients may cause nutrient deficiency. As a result, the problem of weakening resistance from diseases has arisen.
상기와 같은 문제로 인하여 인간에게 보다 다양한 영양소를 함유하는 쌀을 보급하기 위하여 연구가 진행되고 있으며, 그 결과로서 얻어진 것이 상기에서 설명한 비타민B1및 비타민B2를 함유하는 강화쌀이 일부 보급되고 있는 실정이다.Due to the above problems, research is being conducted to supply rice containing various nutrients to humans, and as a result, some of the fortified rice containing vitamin B 1 and vitamin B 2 described above have been widely distributed. It is true.
최근에는 환경조건의 악화로 인하여 시력의 약화, 동맥경화증, 골다공증 등의 성인병의 발병율이 점차 높아지고 있는 실정이며, 이를 예방 또는 치료하는 차원에서 필요성분들을 함유하는 음식물 또는 영양제를 별도로 복용하자 하는 욕구가 증가하고 있는 추세이다.Recently, due to deterioration of environmental conditions, the incidence of adult diseases such as vision weakness, arteriosclerosis, osteoporosis, etc. is gradually increasing, and there is a desire to separately take foods or nutritional supplements containing necessary ingredients in order to prevent or treat them. The trend is increasing.
본 발명은 상기와 같은 추세에 부응하여 우리가 주식으로 하는 쌀에 DHA, 비타민C, 칼슘 성분을 함유시키코자 하는 것으로, DHA는 등푸른생선으로 부터 추출되는 고도 불포화지방산으로 생선 고유의 비린내를 지니고 있으며, 두뇌의 발달과 시력의 향상 및 동맥경화의 예방에 효과가 있는 것으로, 쌀과 혼합되어 증숙된 밥으로 부터 생선의 비린냄새를 풍기게 되어 밥의 취식기피 현상을 가져올 수 있다.The present invention is to respond to the above trend to contain DHA, vitamin C, calcium components in the rice we use as a stock, DHA is a polyunsaturated fatty acid extracted from blue fish has a unique fishy smell It is effective in the development of the brain, improvement of vision and prevention of atherosclerosis, and it can cause fishy smell of fish from the steamed rice mixed with rice, resulting in the avoidance of eating of rice.
또, DHA는 지방성분으로 되어 있어, 쌀의 내부로 침투시키기 위하여는 많은량의 DHA를 필요로 하게되며, 이 경우 침투되는 양보다는 외부에 부착되는 양이 많게되고 쌀의 외부에 부착된 DHA는 쌀의 세척시 세척수와 함께 배출되어 실제 첨가량에 비하여 유실되는 양이 많아지게 되는 문제가 있다.In addition, DHA is a fat component, and requires a large amount of DHA to penetrate into the inside of the rice, in which case the amount of DHA attached to the outside becomes larger than the amount of permeation. When washing the rice is discharged with the wash water there is a problem that the amount of loss is increased compared to the actual amount added.
비타민C는 강력한 항산화력을 지닌 물질로서 노화방지, 괴혈병의 예방, 모세혈관의 강화 등에 효과를 나타내며, 그 전구체의 화합물인 아스코빈산의 화학적 변화에 의하여 생성되며, 열에 약한 단점을 지니고 있다.Vitamin C is a substance with strong antioxidant power. It is effective in preventing aging, preventing scurvy, and strengthening capillaries. It is produced by chemical change of ascorbic acid, a precursor compound, and has a weak heat.
칼슘은 무기질의 미네랄 성분으로서 골격을 형성하는 중요한 성분으로 쌀을 주식으로 하는 동양인에게는 필수적인 성분이다.Calcium is an important mineral that forms a skeleton as an inorganic mineral and is essential for Asians who use rice as a staple food.
상기와 같은 성분들은 그 자체가 지니는 비린내, 열분해성, 곡물에의 침투성 등의 문제로 인하여 쌀의 첨가제로서 고려되고 있지 못한 실정이다.Such components are not considered as additives of rice due to problems such as fishy, pyrolytic, and permeability into grains.
본 발명은 상기에서 지적한 바와 같은 DHA가 지니는 고유한 취기를 함유하지 않으며, 쌀에 대한 침투력을 향상시킴으로서 별도의 공급이 없이 주식으로 하는 쌀의 취식만으로 영양소를 공급할 수 있는 DHA를 함유하는 쌀의 제조방법을 제공하고자 하는 것이다.The present invention does not contain the inherent odor of DHA as pointed out above, and improves the penetration ability of rice, thereby producing a DHA-containing rice that can supply nutrients only by eating rice as a stock without additional supply. To provide a way.
상기한 바와 같은 과제를 해결하기 위한 본 발명은 DHA 2중량부 이하, 젖산칼슘 15 내지 20중량부, 말토-올리고당 20중량부 이하, 아스코빈산 2중량부이하, 물 500 내지 1000중량부의 비율로 혼합하여 영양소 혼합물을 조제하고, 조제된 영양소 혼합물을 쌀 10,000중량부에 분무 혼합한 후, 재건조함으로서 달성될 수 있다.The present invention for solving the above problems is DHA 2 parts by weight or less, calcium lactate 15 to 20 parts by weight, malto oligosaccharide 20 parts by weight or less, ascorbic acid 2 parts by weight or less, mixed in a ratio of 500 to 1000 parts by weight of water By preparing a nutrient mixture, spray-mixing the prepared nutrient mixture with 10,000 parts by weight of rice, and then redrying.
DHA는 위에서 설명한 바와 같이 등푸른 생선으로 부터 추출되는 고도 불포화지방산으로서 쌀 10,000중량부에 대하여 2중량부 이상 첨가되는 경우에는 증숙시켜 취식하고자 할 때, 생선 고유의 비린내를 풍기게 될 뿐만아니라, 물에 잘 용해되지 않아 살포시 분산이 되지 않는 문제를 일으키기도 한다.As described above, DHA is a polyunsaturated fatty acid extracted from blue fish and when added to more than 10,000 parts by weight of rice, it is steamed and eaten by the fish. It does not dissolve well, causing problems of dispersion during spraying.
젖산칼슘은 칼슘을 인체에 공급하기에 가장 적합한 화합물로 골격의 형성, 삼투압의 유지, 혈관 및 근육의 수축에 효과가 있는 물질로 물에 잘 용해되고, 약알칼리성을 띠는 화합물로 쌀 10,000중량부에 대하여 15중량부 내지 20중량부의 범위로 첨가가는 것이 바람직하고, 과다하게 첨가하는 경우에는 밥의 맛을 변질시킬 수 있으며, 15중량부 이하로 첨가하는 경우에는 DHA의 침투효과 및 냄새제거 효과를 떨어뜨리는 문제가 있다.Calcium lactate is the most suitable compound for supplying calcium to the human body. It is a substance that is effective in forming bones, maintaining osmotic pressure, and contracting blood vessels and muscles. It is preferable to add in the range of 15 parts by weight to 20 parts by weight, and when added in an excessive amount, the taste of the rice may be altered, and when added in an amount of 15 parts by weight or less, the penetrating effect and the odor removing effect of DHA may be reduced. There is a problem of dropping.
말토-올리고당은 인체내에서는 잘 흡수가 되지 않는 물질로 장에 존재하는 비피더스균의 증식인자의 역할을 하며, 대장암, 변비예방, 체내 이상발효로 인한 노화방지에 효과가 있는 것으로 알려져 있으며, 과량 첨가되면 좋으나, 비교적 고가의 물질이므로 쌀 10,000중량부에 대하여 20중량부이하로 첨가하는 것이 경제적이다.Malto-oligosaccharide is a substance that is not absorbed well in the human body, and acts as a growth factor of Bifidus bacteria in the intestine, and is known to be effective in preventing aging due to colon cancer, constipation prevention and abnormal fermentation in the body. It may be added, but since it is a relatively expensive substance, it is economical to add 20 parts by weight or less with respect to 10,000 parts by weight of rice.
아스코빈산은 비타민C의 전구체화합물로 체내에서 비타민C로 변환되어 알콜이나 니코틴의 완화작용, 스트레스 완화작용, 멜라민색소의 침착방지, 산화방지, 피로회복, 모세혈관의 강화 등의 효과를 가지는 물질로 쌀 10,000중량부에 대하여 0.2중량부 이상 첨가하는 경우에는 쌀의 증숙 후 밥의 맛을 변질시키는 문제를 일으키게 된다.Ascorbic acid is a precursor compound of vitamin C, which is converted into vitamin C in the body and has effects such as relaxation of alcohol or nicotine, stress relief, prevention of deposition of melamine pigments, oxidation prevention, fatigue recovery, and strengthening of capillaries. When adding 0.2 parts by weight or more with respect to 10,000 parts by weight of rice causes a problem of altering the taste of the rice after steaming the rice.
상기와 같은 본 발명의 제조방법을 실시예를 통하여 보다 상세히 설명하기로 한다.The manufacturing method of the present invention as described above will be described in more detail with reference to Examples.
<실시예><Example>
세척 건조시킨 쌀 200g에 하기의 표과 같은 조성을 갖도록 물 20㎖에 용해시켜 영양소 혼합물을 제조하고 회전하는 원통형 교반기에서 교반하면서 무화기를 이용하여 제조된 영양소 혼합물을 분사시켜 쌀과 혼합한 후, 40±5℃로 유지되는 건조기에서 통풍건조시킨 다음, 통상의 밥짓는 방법에 의하여 증숙시켜 비교하고 그 결과를 표에 함께 나타내었다.200 g of washed and dried rice was dissolved in 20 ml of water to have a composition as shown in the following table. A nutrient mixture was prepared, and the mixture was mixed with rice by spraying the nutrient mixture prepared using an atomizer while stirring in a rotating cylindrical stirrer. The resultant was dried in a drier maintained at 0 ° C., steamed by a conventional cooking method, and compared. The results are shown together in the table.
표table
상기의 표로 부터 확인되는 바와 같이 쌀 200g에 대하여 본 발명의 조성범위내에서 첨가한 실시예1 내지 실시예3의 경우에 있어서는 맛의 변질 또는 생선냄새 등을 느낄 수 없었으나, 실시예4와 같이 쌀 200g에 대하여 0.05g(쌀 10,000중량부에 대하여 2.5중량부에 해당됨)이 첨가된 경우에는 증숙된 밥으로 부터 약간의 생선냄새가 나는 문제가 있으며, 실시예6의 경우는 DHA에 대한 젖산칼슘의 양(DHA 2중양부에 대하여 젖산칼슘 10중량부)이 적은 것으로 이 경우 생선의 냄새를 나타내고, 실시예7의 경우 DHA 양에 대한 젖산칼슘의 양(DHA 1중량부에 대하여 젖산칼슘 10중량부)이 많은 경우로서 이 경우에서는 생선고유의 취기가 없는 것으로 보아 젖산칼슘의 양과 DHA의 양이 상관 관계를 갖는 것으로 판단된다.As confirmed from the above table, in the case of Examples 1 to 3 added in the composition range of the present invention with respect to 200 g of rice, it was not possible to feel a taste deterioration or fish smell, as in Example 4 If 0.05g (corresponding to 2.5 parts by weight based on 10,000 parts by weight of rice) is added to 200 g of rice, there is a problem that there is a slight fish smell from steamed rice, and in Example 6, calcium lactate for DHA In this case, the amount of calcium (10 parts by weight of calcium lactate relative to 2 parts by weight of DHA) is small, indicating the smell of fish. In Example 7, the amount of calcium lactate (10 parts by weight of calcium lactate per 1 part by weight of DHA) is shown. In this case, there is no fish-specific odor in this case, and it is considered that there is a correlation between the amount of calcium lactate and the amount of DHA.
또, 실시예5 및 실시예7로 부터 알 수 있는 바와 같이 쌀 200g에 대하여 아스코빈산이 0.05g(쌀 10,000중량부에 대하여 2.5중량부)가 함유된 경우에 있어서는 증숙후 밥의 맛에 변질을 가져오는 것으로 보아 본 발명에서와 같이 쌀 10,000중량부에 대하여 2중량부 이하의 아스코빈산을 첨가하는 것이 바람직한 것으로 판단된다.As can be seen from Examples 5 and 7, in the case of 0.05 g of ascorbic acid (2.5 parts by weight based on 10,000 parts by weight of rice) with respect to 200 g of rice, the taste of the rice after steaming is not changed. It is considered that it is preferable to add 2 parts by weight or less of ascorbic acid based on 10,000 parts by weight of rice as in the present invention.
상기의 실시예를 통하여 살펴본 바와 같이 본 발명의 범주내에서 영양소로서 DHA, 젖산칼슘, 말토-올리고당 및 아스코빈산을 첨가하는 것이 생선의 취기 밥맛의 변질이 없이 취식할 수 있으며, 본 발명의 방법에 의하여 쌀 자체가 지니고 있지 않은 상기의 영양소를 쌀에 침투시켜 영양소를 함유하는 쌀을 공급함으로서 쌀의 고급화를 할 수 있을 뿐만 아니라, 별도로 영양제를 복용함이 없이 환경공해 등으로 인한 스트레스 등에 의하여 지쳐있는 현대인에게 그 예방 및 치유효과를 지니는 쌀을 공급할 수 있게 되는 것이다.As described through the above examples, the addition of DHA, calcium lactate, malto-oligosaccharides and ascorbic acid as nutrients within the scope of the present invention can be eaten without deterioration of the taste of the taste of fish, and in the method of the present invention By infiltrating the above-mentioned nutrients that the rice itself does not have into the rice and supplying the nutrient-containing rice, the rice can not only be upgraded, but also tired from stress due to environmental pollution, etc. without taking nutrients. It will be able to supply modern people with rice that has a preventive and healing effect.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010089988A (en) * | 2000-04-10 | 2001-10-17 | 이공희 | Manufacturing Method of Cryodae Bromide Using Maltose |
| WO2001095744A1 (en) * | 2000-06-10 | 2001-12-20 | Kim, Do, Young | Old rice improvement and nutrition rice manufacturing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010089988A (en) * | 2000-04-10 | 2001-10-17 | 이공희 | Manufacturing Method of Cryodae Bromide Using Maltose |
| WO2001095744A1 (en) * | 2000-06-10 | 2001-12-20 | Kim, Do, Young | Old rice improvement and nutrition rice manufacturing method |
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