KR20010070723A - Functional rice containing Japanese apricot extract and process for producing thereof - Google Patents

Abstract

PURPOSE: The functional rice containing the extract of plum is provided, which maintains color and flavor peculiar to the rice. And a producing method thereof is also provided. CONSTITUTION: The method for producing the functional rice containing the extract of plum comprises the steps of: crashing the cell wall of plum by natural aging, freezing or heating; extracting the plum by using a presser and filtering it to obtain the extract of plum; mixing the extract of plum with spirits of wine and homogenizing the mixture using a mixer; and spraying the mixture into an agitator containing rices with supplying hot wind using a hot-air dryer to rapidly evaporate the water together alcohol.

Description

Functional rice containing Japanese apricot extract and process for producing etc

The present invention relates to a functional rice containing a plum extract and a method of manufacturing the same, and more particularly, a novel plum taste and a manufacturing process of the rice by strengthening the functionality by coating the plum containing the active ingredient and the functional active ingredient in clean rice It is about how to.

Its origin is China and it is said to have been cultivated for over 3,000 years. It is believed that it was used by ancestors from the Samhan period in BC and widely used in the Three Kingdoms era. By the end of the 6th century, Gaya, more than 1,500 years ago, it was estimated that the folk people passed over to Japan, and the culture of plum was passed on to Japan. It is possible to guess that there are over 110 passages related to plums in the Japanese history of the ancient history of Kosagi, written in the 7th century. The plum tree blossoms in early spring with 5 segments of white blossoms before the leaves, and the fruit plum is 12-20 g of spherical core fruit, which matures around June-July.

Plums are alkaline foods rich in minerals, containing four times more calcium, six times more iron, seven times more magnesium and five times more zinc than apples, especially citric acid.

The efficacy of plums has recently been recognised, and according to the oriental medical view, according to Dongbobogam (1516), Sluice 2, and widow plums, plums are tasteless and not poisonous, cold and feverish and heartburn. It is said to have no stress, to relax the mind, to stop thirst and diarrhea, and to find vital muscles and pulses. In Herbal Wood, it is written that plums rule the liver and the phlegm, strengthen muscles (cells), and are effective in restoring fatigue. Plum also stops limb pain, stops local frenzy, eliminates poison, removes boils, removes phlegm, removes bugs in the stomach, and removes poison from fish and poisons. In addition, plum is good for dysmenorrhea, inflammation, stool irritation (constipation), stool fever, urine blood (pirine) to heal, eliminate the smell of mouth and is known to control the stroke and stroke.

Therefore, plum has long been used as food ingredients as well as alcohol, food cooking or medicine. At present, the importance of health supplements has been recognized, and various plum processed products such as plum meat powder, plum tea, plum pickle, plum extract beverage, plum noodles, plum cold noodles, plum wine, and plum 쨈 are produced and marketed in various forms.

The efficacy of plum has been proven clinically, and clinical studies have been published to show that it is effective in various parts such as lowering blood pressure, anticancer effect, and enhancing immune function. Toxicological tests of plum extracts conducted in the Department of Pharmacology, Department of Pharmacology, Department of Medicine, Japan, showed that there was no toxicity at half the lethal dose of more than 10,000 mg / kg for animals. Hematological, general blood, blood biochemical, and urine tests There was no abnormality in any of them, and it was reported that the examination of pathological tissues could not recognize any toxicity due to the plum extract.

On the other hand, as the competition between mountains and farms intensifies, the "Spring of the Spring National Period", where only the finest rice that can satisfy consumers' preferences in the market distribution process in which the harsh economic principle works, is in full swing.

Rice was a prominent source of food and a symbol of wealth until the 1970s, when rice became a staple food on the Korean Peninsula around 1,000 BC.However, rice is no longer important as long as it is about 30 years later. Attention is flowing qualitatively. In other words, which rice is delicious and which rice is good for you is the most important criteria for choosing rice. Brand rice, which appeared with the rice quality certification in 1992, is the first commercial use of this change.

As the old saying, "rice is a medicine", functional high-quality rice, which is perfect for this horse, has been introduced to the market in recent years, attracting consumers' attention, and the price is rather expensive at present instead of gradually decreasing rice consumption. Even if the demand for high-quality rice doubled nutrition and taste is increasing trend.

Healthy rice has recently been making its place in functional rice, which is a rice that has a special effect by applying special substances to special rice or by adding special substances. Can be.

The functional rice that is currently on the market, including natural ingredients such as gungjungjang, ginseng rice, mushroom rice, and green tea rice, is also showing rice with added nutrients such as chitosan, minerals, and calcium. Rice (washed rice) is also appearing. In addition, other bio-rice (bioactive rice), red mushroom rice, germanium rice, live rice (embryo) are on the market. These high-quality rice have the effect of preventing various diseases, and the taste is expected to be very popular in the future.

The demand for plums, which are well-known for consumers and taste characteristics, is growing day by day as a health food material, and the area of cultivation of plums is increasing explosively, and various plum processed product manufacturing technologies are urgently needed to promote the consumption of plums. have. To date, the production of processed foods using plums has been practically used, whereas there have been no cases of using plums to enhance the functionality of other rice.

Therefore, the present inventors have focused on the fact that applying plum to Korean rice as a stock to promote the consumption of plum may be the most appropriate method for promoting consumption of plum rather than any other method. By incorporating the plum extract with rice and processing it into a health-oriented rice processed product has been invented a high-quality functional rice and its manufacturing method.

However, there are many problems to be solved technically in the production process of plum rice due to the nature of the rice. First, due to the stereotypes of the general public about rice, a proper extract manufacturing technique is needed to avoid damaging the color of the rice.Second, the amount of proper extract that is not disturbing in the taste is required while recognizing the acidity of the plum. The treatment technology to prevent cracking of rice generated during the extraction process should be developed. Fourth, measures to prevent discoloration of rice generated after cooking should be solved by treating plum extract.

Accordingly, an object of the present invention is a functional rice containing a plum extract having a variety of adult disease prevention effect and health promotion effect in a range that does not cause a sense of rejection in the taste of rice by the coating treatment method to clean rice in order to improve the functionality of the rice The new plum is to provide.

Another object of the present invention is to provide a method for producing a functional rice containing the plum extract that can prevent cracking of the rice during processing and prevent discoloration of the rice after cooking.

In order to achieve the above object, the present invention comprises the steps of destroying the cell wall of the plum by natural ripening, freezing freezing or heat treatment, extracting the plum extract by juice and filtered using a compactor; Mixing the plum extract with alcohol and then homogenizing with a high speed mixer; Preparation of functional rice containing a plum extract comprising the step of uniformly spraying the plum and alcohol mixture into a stirrer into which the rice is put, and drying by stirring and instantaneously evaporating the moisture of the extract with an alcohol component using a hot air blower. A method is provided and also a functional rice containing a plum extract prepared according to the method.

There are the following methods as a method of extracting the plum extract used in the present invention. The first is natural ripening, which is a method of destroying the cell walls constituting the plum biochemically by self-decomposition by storing plums for 20 to 40 days in a storage tank. The second is freezing, which freezes plums in a freezer at -10 to 30 ° C and then thaws them. Third, as a heat treatment, plums are heat treated at 50 to 150 ° C. for 1 to 8 hours.

The concentration of the plum extract added in the present invention is 0 to 10% (v / w), preferably 4 to 5% (v / w) based on 100% of the total rice weight.

In the present invention, in order to prevent cracking of rice, which may occur when the plum is coated on the rice, the alcohol is mixed with the extract, and the mixing ratio is usually 1: 1.

In the present invention, in order to prevent a phenomenon in which the rice wears when stirring, a stirrer is used, and the stirring speed is usually 10 to 100 rpm.

In the present invention, vitamin C is added to prevent discoloration of the rice which may occur when the plum is coated on the rice, and the concentration thereof is 0 to 0.1% (v / v) with respect to 100% of the total plum extract, preferably Preferably 0.03% to 0.04% (v / v). In the present invention, ascorbic acid is usually used as vitamin C.

Characteristic of the present invention is the selection of the appropriate extract to reduce the damage to the color of the rice, the addition amount of the appropriate extract that does not impair the taste, the treatment method to prevent the cracking of the rice during the extraction process, preventing discoloration of rice after cooking The measures have been established.

Since the main ingredient of plum extract consists of water, if only the plum extract is coated, severe cracking occurs in the rice, resulting in extremely poor cooking characteristics. Therefore, an appropriate method for rapid moisture removal is required. In order to solve the above problems, in the present invention, the alcohol containing 95% ethyl alcohol, which is an edible alcohol, is mixed with plum extract and homogenized with a high speed blender, and then the drying method by hot air is used in combination when spraying the mixture on rice. The moisture contained in the coated extract is quickly removed. It is a main feature of the present invention to suppress cracking of rice due to moisture by using the above method.

In the present invention, in treating a mixture of plum extract and alcohol in the rice, a colliding stirrer is used to minimize the wear phenomenon of the rice surface due to physical collision. In addition, it is a feature of the present invention to add vitamin C to suppress the discoloration of the rice during warming after cooking.

Hereinafter, specific examples of the present invention will be described in detail with reference to preferred embodiments of the present invention, but the scope of the present invention is not limited only to these examples.

Example 1 Extraction of Plum Extract

Plums used in all the embodiments of the present invention are plums produced in the winter season of Sunchang, Jeonbuk.

Plum extract for processing rice can increase the yield of the extract by destroying the cell wall constituting the plum, in the present embodiment means to destroy the cell wall by means of autolysis, destruction by freezing and heat treatment The destruction method was used. In the self-decomposition method, the harvested plums were aged for 30 days in a storage tank. In the freezing method, the plums were frozen and thawed using a freezer at -18 ° C. In the heat treatment method, the plums were heated at 100 ° C for 5 hours. Treated. According to the method described above, the material that physically and biochemically destroyed the cells was extracted at a pressure of 150 kg / cm 2 using a compressing machine and then filtered to extract plum extract.

Properties of the plum extract prepared according to the above method are shown in Table 1. Here, the yield was measured by capacitive measurement, the refractive sugar was measured by the refractive sugar meter, pH by the pH meter, chromaticity by using a colorimeter. Here, redness and yellowness are the criteria for objectively judging the color of rice. For redness, -80 (green) to +100 (red), and for greenness, -50 (blue) to +70 (yellow). Has a range.

Properties of Plum Extract Prepared According to the Method of the Present Invention Kinds Yield cc / kg Refractive index pH Chromaticity Redness Yellow road Freeze compression 450 8 2.875 -0.97 4.13 Self-decomposition 400 9 2.701 -0.27 6.08 Hot pressing 600 9 2.629 1.74 7.41

As shown in Table 1, the yield of the extract in the plum extract was higher in the case of the heat compression method, the redness and yellowness was higher than the freeze compression or self-decomposition method. In the method by hot pressing, the method by hot pressing may be inadequate because the color material generated by heat can severely change the color of the rice when the extract is treated with rice. Refractive sugar was slightly lower in freeze compression, which is thought to be the result of the moisture of the plum growing into ice crystals and freezing of water present in the refrigerator at the same time. It is believed to be due to. In summary, the method of freeze pressing and self-decomposition was preferable for the preparation of the plum extract for rice coating.

Example 2: Preparation of Plum Rice

The plum extract prepared in Example 1 was added to 5% (v / w) with respect to 100% by weight of the total rice (Ilmi rice), wherein the plum extract was mixed with the same amount of alcohol (95.0% alcohol). After homogenizing the mixture with a high speed mixer, the mixture was sprayed evenly on the rice put on the stir-type stirrer while stirring (60 rpm) and simultaneously evaporating the moisture of the extract with alcohol using a hot air blower to dry the plum-coated rice (water 14%). ) Was prepared.

Example 3: Effect of Concentration of Plum Extract

In the present embodiment, in order to select the proper concentration of the extract, which recognizes the acidity of the plum and is not awkward in the sense of taste, the plum extract prepared by the autolysis is 0-7% (to the 100% of the total weight of rice). v / w). After cooking each rice with different concentrations using an electric rice cooker, and carried out a sensory evaluation for the person who has awareness of the plum, the results are shown in Table 2. In the evaluation, weights were given as four points of appearance, four points of flavor, and twelve points of taste, and a total score of 20 points was taken as a perfect score.

Sensory Evaluation of Rice with Different Concentrations of Plum Extract Concentration (% v / w) Exterior flavor smell Total score 0 3.6 11.2 3.6 18.4 2 3.6 11.8 3.5 18.9 3 3.6 11.6 3.4 18.8 4 3.5 11.4 3.2 18.4 5 3.5 11.2 3.2 18.2 6 3.2 10.2 2.7 16.1 7 2.5 7.8 2.0 12.3

As shown in Table 2, the extract throughput did not have a significant effect on the appearance and smell among the sensory test items, but after 5%, the addition of the plum extract showed a rejection by the strong sour ingredient of the plum, and thus the extract of the plum extract 4-5% of the addition amount was preferable.

Example 4 Effect of Alcohol Treatment on Plum Extract Coating

In this embodiment, in order to develop a processing technology that can prevent the cracking of the rice generated during the plum extraction process, after processing for 5 minutes to various liquids to various liquids, the liquid is evaporated with a dryer and then cracked rice It was investigated whether the results are shown in Table 3. The number of cracks in the rice is an average of 10 rice grains.

Crack count of rice grains by liquid treatment process Cracked Rice Count (dog / 10 grains) No treatment 3 water 9.0 Plum Extract 8.5 Plum extract + spirits (1: 1) 4.5 Plum Extract + Alcohol (1: 1) Coating 3.8

As shown in Table 3, in the case of dried rice after treatment with water and plum extract, an average of 90% showed severe cracks on the surface, and the broken rice produced by this result adversely affects the taste of rice. On the other hand, when the same amount of plum extract and spirits were mixed, the addition of alcohol lower in volatility than water caused little damage to the rice product by evaporating the moisture with the alcohol before the plum extract penetrated into the rice. Therefore, it was confirmed that the alcohol treatment can be very usefully used.

Example 5 Color Change of Rice by Plum Extract Treatment

In this embodiment, to investigate the effect on the color of the rice by the plum extract treatment, the concentration of the plum extract was changed, and the chromaticity of the rice after cooking using a color difference meter, the results are shown in Table 4. .

Effect of Plum Extract on Color of Rice Concentration (% v / w) Brightness (L) Redness (a) Yellowness (b) 0 64.600 -1.874 -1.816 2 64.191 -1.769 -1.696 3 63.873 -1.607 -1.784 4 62.198 -1.447 -0.846 5 61.952 -1.411 -0.741 6 61.277 -1.393 -0.543 7 58.111 -1.326 0.091

As shown in Table 4, as the concentration of plum extract increased, the color of rice slightly increased visually, but the brightness (L value) also decreased (the color became darker) by the objective result by the color difference meter. Both redness (b value) and yellowness (b value) tended to increase as the amount added, especially at 7% or more.

Example 6 Color Change of Rice by Vitamin C Treatment

In the present embodiment, in order to prevent the coloring phenomenon caused by browning of the rice produced during the warming process after cooking by plum extract, ascorbic acid, a vitamin C, was dissolved in plum extract and added to investigate the effect. Different amounts of ascorbic acid were treated, and the chromaticity was measured after warming for 24 hours, and the results are shown in Table 5.

Color Change of Rice with Addition of Vitamin C Vitamin C concentration (% v / v) Brightness (L) Redness (a) Yellowness (b) Control (normal rice) 58.230 -2.522 3.838 0 55.291 -0.240 6.135 0.01 55.317 -0.701 5.959 0.02 56.334 -1.131 3.931 0.03 57.985 -1.467 3.772 0.04 58.214 -1.752 3.708 0.05 58.286 -1.845 3.515

As shown in Table 5, the rice kept warm for 24 hours tended to decrease in brightness even when no plum extract was added, and in the case of adding plum extract, the brightness decreased in the rice due to the pigments of the extract compared to the untreated group, redness and yellowness. The degree was found to increase. However, as the concentration of vitamin C was increased, the change in color was slightly slowed, which significantly suppressed the change in color as compared to the non-added products. Therefore, the amount of vitamin C added is preferably 0.03 to 0.04% (v / v).

As described above in detail the configuration of the present invention, the present invention has the effect that can be produced plum rice that does not affect the color of the rice inherent without causing a sense of taste or rejection, and also during processing or cooking This cracking phenomenon and there is a feature that can prevent the phenomenon of discoloration of rice after cooking.

In addition, by establishing the manufacturing method and coating treatment technology of the plum extract for the production of functional rice processed products using the plum extract, there is a characteristic that can be produced new plum rice as functional rice, the developed plum rice has the efficacy of plum in general rice This addition can be spotlighted as a health-oriented rice than conventional rice. In addition, the present invention can greatly contribute to the strengthening of agricultural and national competitiveness both at home and abroad at this point in time of crisis caused by the opening of agricultural and marine products import by improving the quality of domestic rice.

Claims (10)

Destroying the cell wall of the plum by natural ripening, freezing or heat treatment, and then extracting the plum extract by squeezing and filtration using a compress; Mixing the plum extract with alcohol and then homogenizing with a high speed mixer; Preparation of functional rice containing a plum extract comprising the step of uniformly spraying the plum and alcohol mixture into a stirrer into which the rice is put, and drying by stirring and instantaneously evaporating the moisture of the extract with an alcohol component using a hot air blower. Way. The method of claim 1, wherein the extract of the plum extract is stored in a storage tank for 20 to 40 days in aging to ripen by destroying the cell wall biochemically by autolysis. The method of claim 1, wherein in the extracting step of extracting the plum extract, the plum is frozen in a freezer at minus 10 to 30 ℃, thawed and then juiced. The method of claim 1, wherein the extract of the plum extract is heat treated at 50 to 150 ° C. for 1 to 8 hours and then juiced. The method of claim 1, wherein the plum extract and the alcohol is mixed in a ratio of 1: 1. The method according to claim 1, wherein the plum extract is added at a concentration of 0 to 10% (v / w) based on 100% of the total rice weight. The method of claim 1, wherein the stirrer into which the rice is added is a churning stirrer, and the stirring speed is 10 to 100 rpm. The method of claim 1, wherein 0 to 0.1% (v / v) of vitamin C is added to 100% of the total plum extract. The method of claim 8, wherein the vitamin C is ascorbic acid. Functional rice containing a plum extract prepared according to the method of any one of claims 1 to 9.