KR20040024644A - Composition and preparing method of the rice low in calories containing amorphophallus konjac, and instant boiled rice using it - Google Patents
Composition and preparing method of the rice low in calories containing amorphophallus konjac, and instant boiled rice using it Download PDFInfo
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- KR20040024644A KR20040024644A KR1020020055229A KR20020055229A KR20040024644A KR 20040024644 A KR20040024644 A KR 20040024644A KR 1020020055229 A KR1020020055229 A KR 1020020055229A KR 20020055229 A KR20020055229 A KR 20020055229A KR 20040024644 A KR20040024644 A KR 20040024644A
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- 241000209094 Oryza Species 0.000 title claims abstract description 105
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 105
- 235000009566 rice Nutrition 0.000 title claims abstract description 105
- 229920002752 Konjac Polymers 0.000 title claims abstract description 80
- 239000000203 mixture Substances 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims description 72
- 241001312219 Amorphophallus konjac Species 0.000 title 1
- 235000010485 konjac Nutrition 0.000 claims abstract description 77
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000701 coagulant Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 150000001447 alkali salts Chemical class 0.000 claims abstract description 15
- 150000001413 amino acids Chemical class 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 10
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 9
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 7
- 229920000881 Modified starch Polymers 0.000 claims abstract description 7
- 239000004368 Modified starch Substances 0.000 claims abstract description 7
- 235000019426 modified starch Nutrition 0.000 claims abstract description 7
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- 229920002907 Guar gum Polymers 0.000 claims abstract description 3
- 239000000665 guar gum Substances 0.000 claims abstract description 3
- 235000010417 guar gum Nutrition 0.000 claims abstract description 3
- 229960002154 guar gum Drugs 0.000 claims abstract description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 73
- 239000000252 konjac Substances 0.000 claims description 71
- 239000000835 fiber Substances 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 6
- 239000011575 calcium Substances 0.000 claims description 6
- 229910052791 calcium Inorganic materials 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- 235000021329 brown rice Nutrition 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims 3
- 230000005070 ripening Effects 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 6
- 244000068988 Glycine max Species 0.000 abstract description 3
- 230000036571 hydration Effects 0.000 abstract 1
- 238000006703 hydration reaction Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 229940024606 amino acid Drugs 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 7
- 230000018044 dehydration Effects 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000021438 curry Nutrition 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 229960003121 arginine Drugs 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229960003646 lysine Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 235000019739 Dicalciumphosphate Nutrition 0.000 description 1
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 description 1
- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- RHGKLRLOHDJJDR-UHFFFAOYSA-N Ndelta-carbamoyl-DL-ornithine Natural products OC(=O)C(N)CCCNC(N)=O RHGKLRLOHDJJDR-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 1
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229960002173 citrulline Drugs 0.000 description 1
- 235000013477 citrulline Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 1
- 229940038472 dicalcium phosphate Drugs 0.000 description 1
- 229910000390 dicalcium phosphate Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229960002885 histidine Drugs 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011118 potassium hydroxide Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
- A23V2200/3322—Low carb - reduced carbohydrate content
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5066—Konjak
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 곤약쌀의 원료 조성물 및 제조방법과 이를 이용한 저칼로리 즉석밥에 관한 것이다.The present invention relates to a raw material composition and manufacturing method of konjac rice and low-calorie instant rice using the same.
곤약은 오래전부터 식품으로 이용되어 왔으며, 최근에는 무(無)칼로리 성질로 인해 비만 및 성인병 예방에 좋은 다이어트식품 및 건강식품으로 크게 주목받고 있다. 곤약가루를 주원료로 하는 곤약식품으로는 곤약면, 곤약묵, 곤약쌀 등 여러형태가 있다. 본 발명은 이중 특히 곤약쌀에 관한 것이다.Konjac has been used as a food for a long time, and recently, due to its calorie-free properties, it has attracted much attention as a diet food and health food for preventing obesity and adult diseases. Konnyaku foods that contain konjac flour are various types such as konjac noodles, konjac jelly and konjac rice. The present invention particularly relates to konjac rice.
종래에 곤약을 주원료로 하는 곤약쌀은, 곤약만을 사용한 곤약가루나 곤약에 쌀가루를 혼합한 혼합물에 물을 가하고 교반·팽윤시켜 페이스트 상태로 만든 후, 응고제로 수산화칼슘 용액을 가하여 물속으로 사출시키면서 쌀과 같은 형상을 갖도록 일정한 크기로 절단하여 제조하였다. 이렇게 제조된 곤약쌀은 일반 쌀과 섞어 취반한 후 즉석밥의 형태로 유통되고 있는데, 곤약쌀의 첨가로 인해 칼로리가 낮은 저칼로리 밥이 된다.Conventionally, konjac rice containing konjac as the main raw material is made by adding water to a konjac powder or konjac mixed with konjac powder and stirring and swelling to make a paste, and then adding calcium hydroxide solution as a coagulant and injecting it into water while injecting it into water. It was prepared by cutting to a constant size to have a shape. The konjac rice prepared in this way is mixed with ordinary rice and cooked and distributed in the form of instant rice, and the addition of konjac rice results in low calorie rice with low calories.
그러나, 현재 유통되고 있는, 곤약을 이용한 저칼로리 즉석밥은 밥으로 가공하는 과정, 즉 쌀과 섞어 밥을 할 때나 유통과정에서 곤약의 탈수현상이 나타나 곤약은 질겨지고 밥은 질어져 식감과 맛이 저하되는 문제점이 있었으며, 또한 이러한 탈수현상으로 인해 일반 쌀과의 비율을 1:1 이상으로 하기 어려워 칼로리 저하에 한계가 있었다.However, the low-calorie instant rice using konjac, which is currently in circulation, is processed into rice, that is, when it is mixed with rice and when it is cooked or distributed, konjac is dehydrated, the konjac becomes tough and the rice becomes soggy that the texture and taste are deteriorated. In addition, due to this dehydration phenomenon, it is difficult to make the ratio with the general rice more than 1: 1, there was a limit in calorie reduction.
본 발명은 종래 곤약쌀의 단점을 보완하여 밥으로 가공하는 과정 및 장기간의 유통과정에서의 탈수현상을 방지하고 일반 밥과 같은 정도로 취식감을 높이는 동시에, 일반 쌀에 대한 곤약쌀의 첨가량을 크게 늘려 칼로리를 1/2 이하로 현격하게 줄인 초저칼로리 즉석밥을 제공하는 것을 목적으로 한다.The present invention compensates for the disadvantages of the conventional konjac rice, prevents dehydration during processing and long-term distribution and improves the sense of eating as much as ordinary rice, and greatly increases the amount of konjac rice added to ordinary rice. It is an object of the present invention to provide an ultra-low calorie instant rice which is reduced to less than 1/2.
이를 위해 본 발명에서는 탈수현상을 방지하기 위해, 곤약에 변성전분, 타피오카전분, 대두식이섬유, 검류 등을 첨가한 곤약쌀의 원료 조성물을 제공한다.To this end, the present invention provides a raw material composition of konjac rice added with modified starch, tapioca starch, soybean dietary fiber, gum and the like to prevent dehydration.
또한, 본 발명에서는 상기 원료 조성물을 이용하여 식감이 개선된 곤약쌀을 제조할 수 있는 방법을 제공한다.In addition, the present invention provides a method for producing a konjac rice with improved texture using the raw material composition.
또한, 본 발명에서는 상기 방법으로 제조된 곤약쌀을 이용한 저칼로리 즉석밥을 제공한다.In addition, the present invention provides a low-calorie instant rice using konjac rice prepared by the above method.
도 1은 본 발명의 일 실시예에 따른 다층구조를 갖는 곤약쌀을 도시한 것으로, 1a는 사시도이며 1b는 그 단면도이다.Figure 1 shows a konjac rice having a multi-layered structure according to an embodiment of the present invention, 1a is a perspective view and 1b is a sectional view thereof.
도 2는 본 발명의 다른 실시예에 따른 다층구조를 갖는 곤약쌀의 단면을 도시한 것이다.Figure 2 shows a cross section of the konjac rice having a multi-layer structure according to another embodiment of the present invention.
도 3은 본 발명의 또 다른 실시예에 따른 균일한 응고상태를 갖는 곤약쌀의 단면을 도시한 것이다.3 is a cross-sectional view of konjac rice having a uniform solidification state according to another embodiment of the present invention.
본 발명에서는,In the present invention,
곤약 2∼10 중량부; 변성전분 또는 타피오카전분 1∼10 중량부; 대두식이섬유 또는 현미식이섬유 0.1∼5 중량부; 잔탄검 또는 구아검과 같은 검류 0.1∼3 중량부; 수산화칼슘 0.01∼5 중량부; 및 물 80∼120 중량부로 이루어진 곤약쌀 원료 조성물을 제공한다.Konjac 2 to 10 parts by weight; 1 to 10 parts by weight of modified starch or tapioca starch; 0.1-5 parts by weight of soy fiber or brown rice fiber; 0.1 to 3 parts by weight of a gum such as xanthan gum or guar gum; 0.01-5 parts by weight of calcium hydroxide; And it provides a konjac rice raw material composition consisting of 80 to 120 parts by weight of water.
상기 조성물 중 변성전분 또는 타피오카전분, 대두식이섬유 또는 현미식이섬유, 검류는 곤약에 점성을 부여함으로써 탈수현상을 방지하고 취식감을 향상시키는 역할을 하게 된다. 또한, 본 조성물에는 섬유소 과다로 곤약식품에 부족하기 쉬운 칼슘을 보강하기 위해 바람직하게는 0.1∼2 중량부의 칼슘이 첨가된다.Denatured starch or tapioca starch, soybean dietary fiber or brown rice fiber, gum in the composition serves to prevent dehydration and improve eating by giving viscosity to the konjac. In addition, 0.1 to 2 parts by weight of calcium is preferably added to the present composition in order to reinforce calcium which is insufficient in konjac food due to excessive fiber.
또한 본 발명에서는,In the present invention,
(a) 상기 곤약쌀 원료 조성물에 물을 가하고 교반·팽윤시켜 페이스트 상태로 만드는 단계;(a) adding water to the konjac rice raw material composition, stirring and swelling it into a paste state;
(b) 상기 페이스트를 압출성형하여 사출시키면서 쌀과 유사한 형상을 갖도록일정한 크기로 절단하는 단계;(b) extruding the paste and cutting the paste into a predetermined size so as to have a shape similar to rice;
(c) 절단된 것을 80∼100℃의 흐르는 물속을 1차 통과시켜 응고시키는 단계;(c) solidifying the cut by first passing through the flowing water of 80 ~ 100 ℃;
(d) 응고된 것을 다시 80∼100℃의 흐르는 물속을 2차 통과시켜 완전히 익히는 단계;를 포함하는 곤약쌀의 제조방법을 제공한다.It provides a method for producing konjac rice, comprising the step (d) of the solidified to pass through the second through flowing water of 80 ~ 100 ℃ completely.
본 발명의 일 실시예에서, 상기 단계 (b)는 페이스트에 응고제로 염기성 아미노산 또는 염기성 염을 상기 페이스트의 70% 이하가 응고될 수 있는 양으로 가하면서 압출성형하고, 이때 단계 (c)의 흐르는 물에는 염기성 아미노산 또는 염기성 염이 0.1∼5% 포함된다.In one embodiment of the present invention, the step (b) is extruded while adding a basic amino acid or basic salt as a coagulant to the paste in an amount such that up to 70% of the paste can be solidified, wherein the flow of step (c) Water contains 0.1-5% of basic amino acids or basic salts.
이와 같이 응고제인 염기성 아미노산 또는 염기성 염을 곤약 페이스트의 일부만 응고시킬 수 있는 양으로 가하고 또한 흐르는 물에도 응고제를 포함시킴으로써 곤약쌀의 바깥쪽은 완전히 응고되고 안쪽은 약하게 응고되는 다층구조를 형성하여 제조된 곤약쌀의 취식감을 보다 좋게 할 수 있다.Thus, the basic amino acid or basic salt, which is a coagulant, is added in an amount capable of coagulating only a part of the konjac paste, and the coagulant is also included in the flowing water to form a multilayer structure in which the outside of the konjac rice is completely solidified and the inside is weakly coagulated. You can make your konjac rice taste better.
도 1에는 이러한 다층구조를 갖는 곤약쌀이 도시되어 있다. 도시된 바와 같이, 본 실시예에 따른 곤약쌀은 바깥 쪽으로 갈 수록 많이 응고되고 안쪽으로 갈 수록 약하게 응고되는 층 구조를 갖게 된다. 도 1b에서 a 층은 가장 많이 응고된 층을, b 층은 중간 정도로 응고된 층을, c 층은 가장 약하게 응고된 층을 나타낸다.1 shows a konjac rice having such a multilayer structure. As shown, the konjac rice according to the present embodiment has a layer structure that solidifies more toward the outside and weakly solidifies toward the inside. In FIG. 1B, layer a represents the most coagulated layer, layer b represents the medium coagulated layer, and layer c represents the lightest coagulated layer.
본 발명의 다른 실시예에서, 상기 단계 (b)는 페이스트에 응고제를 전혀 가하지 않은 상태로 압출성형하고, 이때 단계 (c)의 흐르는 물은 염기성 아미노산 또는 염기성 염이 0.1∼5% 포함된다.In another embodiment of the present invention, step (b) is extruded without any coagulant added to the paste, wherein the flowing water of step (c) contains 0.1 to 5% of basic amino acid or basic salt.
이와 같이 응고제를 전혀 사용하지 않고 사출시키고 또한 흐르는 물에만 응고제를 포함시킴으로써 곤약쌀의 바깥쪽만 응고시키고 안쪽은 전혀 응고되지 않은 페이스트 상태의 다층구조를 형성할 수 있다.As such, by injecting the coagulant without using any coagulant and including the coagulant only in the flowing water, it is possible to form a paste-like multilayer structure in which only the outside of the konjac rice is coagulated and the inside is not coagulated at all.
도 2는 이러한 다층구조를 갖는 곤약쌀의 단면을 도시한 것이다. 도시된 바와 같이, 본 실시예에 따른 곤약쌀은 바깥 쪽으로 갈 수록 많이 응고되고 안쪽으로 갈 수록 약하게 응고되며, 가장 안쪽은 전혀 응고되지 않은 층 구조를 갖게 된다. 도 2에서 a 층은 가장 많이 응고된 층을, b 층은 중간 정도로 응고된 층을, c 층은 전혀 응고되지 않은 층을 나타낸다.Figure 2 shows a cross section of the konjac rice having such a multilayer structure. As shown, the konjac rice according to the present embodiment is solidified more toward the outside and weaker toward the inside, and the innermost has a layer structure that is not solidified at all. In FIG. 2, layer a represents the most coagulated layer, layer b represents a medium coagulated layer, and layer c represents a layer which is not coagulated at all.
본 발명의 또 다른 실시예에서, 상기 단계 (b)는 염기성 아미노산 또는 염기성 염을 상기 페이스트를 응고시키기에 충분한 양으로 가하면서 압출성형하고, 이때 단계 (c)의 흐르는 물에는 응고제인 염기성 아미노산 또는 염기성 염을 포함시키지 않는다.In another embodiment of the invention, step (b) is extruded while adding a basic amino acid or basic salt in an amount sufficient to solidify the paste, wherein the flowing water of step (c) is a basic amino acid or a coagulant Does not include basic salts.
이와 같이 페이스트에 충분한 양의 응고제를 가하여 사출시킬 경우 전체적으로 균일하게 응고된 곤약쌀이 얻어지게 된다. 도 3은 본 실시예에 따른 곤약쌀의 단면을 도시한 것으로, 전체적으로 균일하게 응고된 상태를 보여준다.As such, when a sufficient amount of coagulant is added to the paste to be injected, a uniformly solidified konnyaku rice is obtained. 3 is a cross-sectional view of the konjac rice according to the present embodiment, and shows a uniformly solidified state as a whole.
상기 단계 (c)와 (d)의 흐르는 물은, 곤약쌀이 서로 엉겨 붙지 않도록 유속을 곤약쌀의 유입속도와 같게 하는 것이 바람직하다. 또한, 상기 흐르는 물의 온도는 80∼100℃의 고온으로 하여 곤약쌀을 급격하게 응고시킴으로써 곤약쌀이 서로 달라붙은 것을 방지한다. 바람직하게는 상기 물의 온도는 87∼97℃이다. 상기 단계 (d)에서는 곤약쌀이 충분히 익을 수 있도록 약 5∼30분에 걸쳐 곤약쌀을 통과시키는 것이 바람직하다.The flowing water of the step (c) and (d), it is preferable to make the flow rate equal to the inflow rate of the konjac rice so that the konjac rice is not entangled with each other. In addition, the temperature of the flowing water is a high temperature of 80 ~ 100 ℃ by rapidly solidifying the konjac rice to prevent the konjac rice sticking to each other. Preferably the temperature of said water is 87-97 degreeC. In the step (d) it is preferable to pass the konjac rice over about 5 to 30 minutes so that the konjac rice is sufficiently ripe.
본 발명에서 응고제로 사용되는 염기성 아미노산으로는, 아르기닌, 히스티딘, 리신, 시트룰린, 오르니틴 등이 사용되며, 특히 바람직하게는 아르기닌 및 리신이 사용될 수 있다.As the basic amino acid used as the coagulant in the present invention, arginine, histidine, lysine, citrulline, ornithine and the like are used, and arginine and lysine may be particularly preferably used.
염기성 염으로는, 식품에 사용가능한 염기성 염이면 모두 사용가능하며, 특히 한정되는 것은 아니나 바람직하게는 수산화칼슘, 수산화칼륨, 탄산나트륨, 중탄산나트륨, 탄산칼슘, 인산 이 나트륨, 인산 삼 나트륨, 인산 이 칼슘, 인산 삼 칼륨, 다 인산 나트륨, 시트르산 나트륨, 락트산 나트륨 등이 사용될 수 있다As the basic salt, any basic salt usable in the foodstuff can be used, but is not particularly limited, but preferably calcium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, calcium carbonate, disodium phosphate, trisodium phosphate, dicalcium phosphate, Tripotassium phosphate, sodium polyphosphate, sodium citrate, sodium lactate and the like can be used.
또한, 본 발명에서는 상기와 같은 방법으로 제조된 곤약쌀을 10∼90 중량% 포함하는 것을 특징으로 하는 저칼로리 즉석밥을 제공한다. 종래의 곤약쌀의 경우 곤약의 탈수현상으로 쌀과의 비율을 1:1 이상으로 하기 어려운데 비해, 본 발명의 곤약쌀은 일반쌀과 9:1의 비율까지도 혼합할 수 있으며, 이에 따라 제조된 밥의 칼로리를 현저하게 줄일 수 있다. 본 발명에 따른 저칼로리 즉석밥은, 본 발명의 곤약쌀과 일반쌀을 9:1 내지 1:9의 비율로 섞어 취반한 후, 통상의 즉석밥 제조공정에 따라 멸균, 포장 등의 공정을 거쳐 만든다. 본 발명의 곤약쌀을 이용한 저칼로리 즉석밥은 공지된 즉석밥 제조공정이면 특별히 제한되지 않고 모두 이용할 수 있다.In addition, the present invention provides a low-calorie instant rice, characterized in that it comprises 10 to 90% by weight of konjac rice prepared by the above method. In the case of the conventional konjac rice, the ratio of the konjac rice is difficult to make 1: 1 or more due to the dehydration of the konjac, whereas the konjac rice of the present invention can be mixed with general rice and the ratio of 9: 1, and thus prepared rice Can significantly reduce calories. Low-calorie instant rice according to the present invention is made by mixing the konjac rice and ordinary rice of the present invention in a ratio of 9: 1 to 1: 9, followed by sterilization and packaging according to a conventional instant rice manufacturing process. . Low calorie instant rice using the konjac rice of the present invention is not particularly limited as long as it is a known instant rice manufacturing process can be used.
이하 본 발명을 실시예에 의해 더욱 상세히 설명한다. 그러나, 본 발명이 다음의 실시예로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to the following examples.
실시예 1Example 1
제조예Production Example
(1) 곤약 8 중량부; 변성전분 5 중량부; 대두식이섬유 1 중량부; 칼슘 0.5 중량부; 잔탄검 1 중량부로 이루어진 원료분말에 물 80 중량부를 가하고 교반·팽윤시켜 페이스트 상태로 만들었다.(1) 8 parts by weight of konjac; Modified starch 5 parts by weight; 1 part by weight of soy dietary fiber; 0.5 part by weight of calcium; 80 parts by weight of water was added to the raw powder comprising 1 part by weight of xanthan gum, followed by stirring and swelling to obtain a paste state.
(2) 상기에서 얻은 페이스트 상태의 원료에 대해 수산화칼슘을 1% 수용액을 페이스트 대비 7% (수산화칼슘으로 0.13%)로 가하면서 노즐을 통해 압출성형하여 사출시키면서 쌀과 같은 크기로 절단하였다.(2) For the raw material in the paste state obtained above, 1% aqueous solution of calcium hydroxide was added to 7% of the paste (0.13% with calcium hydroxide), and extruded through a nozzle and cut into the same size as rice.
(3) 상기 절단된 것을 수산화칼슘이 0.13% 포함된 90℃의 흐르는 물속을 1차 통과시키면서 응고시켰다.(3) The cut was solidified while firstly passing through a flowing water at 90 ° C. containing 0.13% of calcium hydroxide.
(4) 상기 응고시킨 것을 90℃의 흐르는 물 속을 2차 통과시켜 완전히 익힘으로써 본 발명에 따른 저칼로리 곤약쌀을 제조하였다.(4) The low-calorie konjac rice according to the present invention was prepared by thoroughly cooking the solidified product by passing it through the flowing water at 90 ° C. in a second manner.
실시예 2Example 2
제조예Production Example
(1) 곤약 8 중량부; 타피오카전분 5 중량부; 현미식이섬유 1 중량부; 칼슘 0.5 중량부; 잔탄검 1 중량부로 이루어진 원료분말에 물 80 중량부를 가하고 교반·팽윤시켜 페이스트 상태로 만들었다.(1) 8 parts by weight of konjac; 5 parts by weight of tapioca starch; 1 part by weight of brown rice fiber; 0.5 part by weight of calcium; 80 parts by weight of water was added to the raw powder comprising 1 part by weight of xanthan gum, followed by stirring and swelling to obtain a paste state.
(2) 상기에서 얻은 페이스트 상태의 원료를 응고제를 가하지 않고 그대로 노즐을 통해 압출성형하여 사출시키면서 쌀과 같은 크기로 절단하였다.(2) The raw material of the paste state obtained above was cut into the same size as rice while being extruded and injected through a nozzle without adding a coagulant.
(3) 상기 절단된 것을 수산화칼슘이 2% 포함된 92℃의 흐르는 물속을 1차 통과시키면서 응고시켰다.(3) The cut was solidified while passing first through a flowing water at 92 ° C. containing 2% of calcium hydroxide.
(4) 상기 응고시킨 것을 90℃의 흐르는 물 속을 2차 통과시켜 완전히 익힘으로써 본 발명에 따른 저칼로리 곤약쌀을 제조하였다.(4) The low-calorie konjac rice according to the present invention was prepared by thoroughly cooking the solidified product by passing it through the flowing water at 90 ° C. in a second manner.
실시예 3Example 3
제조예Production Example
(1) 곤약 7 중량부; 변성전분 6 중량부; 대두식이섬유 1 중량부; 칼슘 0.5 중량부; 잔탄검 1 중량부로 이루어진 원료분말에 물 80 중량부를 가하고 교반·팽윤시켜 페이스트 상태로 만들었다.(1) konjac 7 parts by weight; Modified starch 6 parts by weight; 1 part by weight of soy dietary fiber; 0.5 part by weight of calcium; 80 parts by weight of water was added to the raw powder comprising 1 part by weight of xanthan gum, followed by stirring and swelling to obtain a paste state.
(2) 상기에서 얻은 페이스트 상태의 원료에 대해 수산화칼슘을 4%로 가하면서 노즐을 통해 압출성형하여 사출시키면서 쌀과 같은 크기로 절단하였다.(2) The raw material in the paste state obtained above was cut into the same size as rice while being extruded and injected through a nozzle while adding calcium hydroxide at 4%.
(3) 상기 절단된 것을 응고제가 함유되지 않은 90℃의 흐르는 물속을 1차 통과시키면서 응고시켰다.(3) The cut product was solidified while passing through a flowing water at 90 ° C. containing no coagulant.
(4) 상기 응고시킨 것을 90℃의 흐르는 물 속을 2차 통과시켜 완전히 익힘으로써 본 발명에 따른 저칼로리 곤약쌀을 제조하였다.(4) The low-calorie konjac rice according to the present invention was prepared by thoroughly cooking the solidified product by passing it through the flowing water at 90 ° C. in a second manner.
실시예 4Example 4
관능검사Sensory evaluation
상기 실시예 1, 2, 3 에서 제조된 곤약쌀 145g과 쌀 40g을 섞어서 밥을 한 후 각각 관능검사를 위한 샘플 A, B, C로 하고, 일반 쌀로만 밥을 하여 대조군 D로 하였다. 또한, 상기 실시예 1, 2, 3 에서 제조된 곤약쌀 145g과 쌀 40g을 섞어서 밥을 한 후 카레밥을 만들어, 이를 각각 관능검사를 위한 샘플 E, F, G 로 하고, 일반 쌀만 사용한 밥으로 카레밥을 만들어 대조군 H로 하였다.145 g of konjac rice and 40 g of rice prepared in Examples 1, 2, and 3 were mixed to prepare samples A, B, and C, respectively, for sensory test, and rice was prepared with only normal rice to be a control D. In addition, 145 g of konjac rice prepared in Examples 1, 2, and 3 and 40 g of rice were mixed to make curry rice, which were then sample E, F, and G for the sensory test, respectively. Curry rice was prepared as control H.
맛, 식감, 전체적인 기호도에 대해 관능검사를 실시하였으며, 관능검사는 전문 요원 20인에 대하여 5점 척도 기호도 검사법으로 수행하였다. 결과는 다음의 표 1과 같다. 5 점: 매우 좋다, 3 점: 보통이다, 1 점: 매우 나쁘다.The sensory evaluation was conducted on taste, texture, and overall acceptability. The sensory test was performed by a 5-point scale acceptor test for 20 specialists. The results are shown in Table 1 below. 5 points: very good, 3 points: normal, 1 point: very bad.
상기 표 1로부터 알 수 있는 바와 같이, 본 발명의 저칼로리 밥은 일반 쌀로 지은 밥과 맛, 식감, 전체적인 기호도 면에서 큰 차이를 보이지 않았으며, 카레밥의 경우는 일반 밥과 거의 구별할 수 없는 정도의 결과를 보였다.As can be seen from Table 1, the low-calorie rice of the present invention did not show a big difference in terms of taste, texture, overall preference and the rice made with ordinary rice, the curry rice is almost indistinguishable from the normal rice Showed the results.
실시예 5Example 5
칼로리 측정Calorie measurement
상기 실시예 4의 샘플 A, B, C 각 100g과 일반 쌀만 사용한 밥(D) 100g의 칼로리를 측정하였다. 측정결과는 다음의 표 2와 같다.The calories of 100g each sample A, B, C of Example 4 and 100g of rice (D) using only normal rice were measured. The measurement results are shown in Table 2 below.
상기 표 2로부터 알 수 있는 바와 같이, 본 발명의 저칼로리 밥은 일반 쌀로 지은 밥에 비해 샘플 A, B, C 모두 칼로리가 1/2 정도로 줄어들었다.As can be seen from Table 2, the low-calorie rice of the present invention reduced the calories by about 1/2 of the samples A, B, C compared to the rice cooked with normal rice.
상기 실시예로부터 확인되는 바와 같이, 본 발명에 따라 제조된 곤약쌀 및 이를 이용한 저칼로리 밥은, 본 발명의 곤약쌀 원료조성물의 사용과 밥의 바깥쪽과 안쪽의 응고상태를 다르게 하는 제조방법으로 곤약의 탈수현상을 억제하고 취식감을 크게 향상시키는 것은 물론, 일반 쌀에 대한 곤약쌀의 첨가량을 크게 늘릴 수 있어 칼로리를 현저하게 줄일 수 있다.As confirmed from the above examples, the konjac rice prepared according to the present invention and low calorie rice using the same, the konjac as a manufacturing method for using the konjac rice raw material composition of the present invention and the solidification state of the outside and inside of the rice is different In addition to suppressing the dehydration of the phenomena and greatly improve the sense of eating, as well as increase the amount of konjac rice added to regular rice can significantly reduce calories.
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| KR100808913B1 (en) * | 2006-06-16 | 2008-03-05 | 예종성 | A Manufacturing of Rice Pastry |
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| KR20190077645A (en) * | 2017-12-26 | 2019-07-04 | 전남도립대학교산학협력단 | Method for preparing rice containing amorphophallus konjac |
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| JPS5743658A (en) * | 1980-08-29 | 1982-03-11 | Nissei:Kk | Preparation of novel processed food |
| KR900003725B1 (en) * | 1987-11-18 | 1990-05-30 | 사꾸라이 세이야 | Process for making gon-yag jelly |
| KR970005114A (en) * | 1995-07-27 | 1997-02-19 | 장석구 | Composition of diet food |
| KR19990084204A (en) * | 1999-09-28 | 1999-12-06 | 정덕희 | Beverage material having the appetite and feeling at eating as a core of coconut, and it's preparation method |
| KR20010044066A (en) * | 2000-07-15 | 2001-06-05 | 최호식 | a method making of rice jelly |
| KR100488160B1 (en) * | 2002-08-27 | 2005-05-09 | 이강헌 | A processed meat and fish product using a preferred amorphophallus konjac product |
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| KR100808913B1 (en) * | 2006-06-16 | 2008-03-05 | 예종성 | A Manufacturing of Rice Pastry |
| KR20120015794A (en) * | 2010-08-13 | 2012-02-22 | 박명호 | Feel full diet food manufacture method |
| WO2018135904A1 (en) * | 2017-01-19 | 2018-07-26 | 팜드림 주식회사 | Grain instant rice containing fiber beads and preparation method thereof |
| KR20190077645A (en) * | 2017-12-26 | 2019-07-04 | 전남도립대학교산학협력단 | Method for preparing rice containing amorphophallus konjac |
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| KR101872273B1 (en) * | 2018-02-07 | 2018-07-31 | 이종수 | Boiled konjac rice and method for preparing same |
| KR20210016708A (en) | 2019-08-05 | 2021-02-17 | 주식회사 토종마을 | Method of manufacturing glutinous konjac rice with GABA fermented by red yeast |
| CN111919952A (en) * | 2020-08-14 | 2020-11-13 | 惠州旺嘉食品有限公司 | Preparation method of konjak rice |
| KR102547189B1 (en) * | 2022-06-21 | 2023-06-23 | 이흥병 | Method for manufacturing Wet Konjac rice using fermented Konjac paste |
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