KR20040076469A - Funtional Rice Coated with Acanthopanax Senticosus Extracts - Google Patents

Abstract

PURPOSE: Functional rice having an outer coating layer containing an extract of Acanthopanax Senticosus Var. Koreanus is provided. The quality of the surface appearance, color and taste of rice are hardly changed prior to cooking while activating liver function excellently. CONSTITUTION: The functional rice has an outer coating layer containing the extract of Acanthopanax Senticosus Var. Koreanus and Polygonatum odoratum(Miller) Druce var. pluriflorum (Miquel) Ohwi, wherein the rice is selected from the group consisting of polished rice, unpolished rice, 50% polished rice, polished glutinous rice, unpolished glutinous rice and black rice. The extract of Acanthopanax Senticosus is prepared by extracting Acanthopanax Senticosus in ethanol at 50 to 80deg.C and then concentrated to a 8 to 12 Brix. 0.01 to 2% by weight of the extract of Acanthopanax Senticosus based on the weight of the rice is coated on the outer skin of the rice.

Description

Functional Rice Coated with Acanthopanax Senticosus Extracts

The present invention relates to a functional rice coated with prickly galvanic extract as a functional rice and more particularly a method for producing the same.

Since the 1980s, national income has improved and dietary culture has been advanced due to the rapid growth of industrialization.However, the incidence of various adult diseases due to dietary changes and environmental pollution has been increasing rapidly. More and more people are looking for herbal medicines.

One of the mountain herbs that many people prefer It is known to be found in the Sakhalin of Russia and Amur in East Siberia, the northeastern region of China such as Heilongjiang Province of China, and the northeastern part of the North Sea of Japan. Korea is one of the world's rarest plants growing in the high mountains of Mt. For example, it is known that the ingredients are warm, non-toxic and comparable to ginseng in pharmacological effects.

In Russia, under the leadership of Brekman and Dardymov, in 1960, while searching for a plant with a substance that could cope with ginseng, excellent pharmacological components such as Eleutheroside B and E were detected in the bark and bark of P. This substance has been in the limelight as a health food since it was taken in Russia for the purpose of strengthening athletes, improving endurance, and recovering from fatigue. It is called Siberian ginseng. Eleutherosides isolated from P. falciparum by Brekman and Ovodov have been scientifically proven to have anti-fatigue and anti-stress effects, resulting in increased organ function, central nervous system excitability, muscle motility, and metabolism. Various physiological actions, such as normalization of arterial blood pressure, anti-inflammatory action, anti-cancer action, anti-diabetic action, detoxification action, antirheumatic action, life extension effect, and anabolic action have been reported. As such, the pharmacological effects of psorigogalpi are excellently recognized and are being developed as health drinks and medicines, and their number is on the rise.

On the other hand, rice is a staple food of our ancestors' generation and has formed our food culture as the basis of our Korean diet. In the past, when rice self-sufficiency was difficult, rice production was an important task of agriculture, and efforts have been made to increase rice production policies, such as developing high yielding varieties and developing cultivation techniques. At the same time, in order to make up for the shortage of rice, at the same time, it is strongly recommended to eat wheat and mixed meals, and the lack of nutritional research on rice has been added. There has been no provision and widespread misconceptions about the nutrition of rice. Since then, it has continued to promote rice, develop varieties, and develop cultivation technology, making rice self-sufficient since the 1980s, and in 2001, it has produced 33.8 million seats. However, while supply continues to increase, demand decreases every year, and per capita consumption, which peaked at 136.4 kg in 1970, dropped to 119.6 kg in the 1990s and 93.6 kg in 2000, and rapidly declined to 88.9 kg in 2001. . The decrease in rice consumption is one of the reasons for the increase in the amount of corrosion in our diet than stocks, but most of all, as the dietary lifestyle of young people has become western, stocks have been converted from rice to fast foods such as hamburgers, pizzas and fried chicken. Switching preferences is a very big reason. As such, the decrease in consumption led to an increase in inventory due to the increase in supply, and the stock increased from 457 million seats in 1995 to 5.55 million seats in 1998, 749 million seats in 2000, and 9.89 million seats in 2001 and 13.3 million seats in 2002. Is reaching.

This increase in inventory not only entails significant management costs but also burdens supply and demand, leading to a drop in rice prices. It is analyzed that farmers are experiencing great difficulties, but the effects of abundance are due to excess inventory and market unrest. These rice accounts for 25% of farm income and 52% of farm income, which is the main source of income, as the price of rice leads to a decrease in farm income and unstable management. Is urgent. In addition to falling rice prices due to this increase in production, mandatory imports of minimum market access are made annually as a result of UR negotiations. Therefore, our rice agriculture survives and continues to develop in an era of infinite competition in the WTO economy. It is urgent to raise the competitiveness of farmers through various strategies such as improving quality, reducing production costs, and promoting rice consumption by developing various processed foods.

To cope with this, various rice consumption measures are required. Especially, in order to survive domestic farmers and related companies in the fully opened rice market in 2004, differentiation from imported rice is needed. have. The emergence of functional rice has shifted from the time when the interest in rice as a stock changed from “sheep” to “quality”, to the age of eating “full stomach” and “delicious” while thinking about health. Since its formation, its growth has accelerated since 2003, accounting for more than 1% of the domestic grain market. The functional rice currently on the market includes organic rice, diabetic rice, ionic rice, mussel rice, DHA rice, ginseng rice, chitosan rice, germanium rice, ganoderma lucidum culture rice, cordyceps rice, red mushroom rice, etc. have.

Accordingly, the present invention is provided as part of increasing the demand for rice, and an object of the present invention is to maintain functional functionality of prickly bran, while maintaining the appearance quality of rice, functionality after cooking and shelf life of extended functional rice. In providing.

Another object of the present invention is to provide a method for producing functional rice coated with functional extracts and extended shelf life after cooking.

The present invention provides a functional rice coated with the thorny golpipi extract, which includes a rice and a shell coating layer coated on the shell of the rice and containing thorny golpi extract.

In another aspect, the present invention comprises the steps of extracting the shredded prickly thorn stem or leaves with ethanol at 50 ~ 80 ℃ and filtered and concentrated to 8 to 12 Brix; And it provides a method of producing a functional rice coated with the thorny golpipi extract comprising the step of coating and drying the concentrate on the outer skin of the rice to 0.01 to 2% by weight relative to the weight of the rice.

Hereinafter, the content of the present invention will be described in more detail.

Rice usable in the present invention is not limited to a special kind as long as it can be eaten by the general public as a grain or a grain that can be mixed with the stock. Examples of such rice include one or two or more kinds of mixed rice selected from the group of white rice, brown rice, five rice bran, white rice glutinous rice, brown rice glutinous rice, and black rice.

Prickly Pear is used in the Prickly Pear Extract, or a commercially available one may be used alone or mixed with a stem or leaf.

Prickly Pear Extract is preferably extracted with ethanol (or spirit) at 50-80 ° C., more preferably 70 ° C., and the filtered product is used in the form of 8-12 Brix, more preferably 10 Brix concentrate. .

In addition, the visible extract may further include an extract using a predetermined material. Subsidiary materials are selected in consideration of aspects of functionality and functionality. As an example of such a submaterial, an example in which a round extract is included in a predetermined ratio is disclosed in a preferred embodiment of the present invention. The round extract is roasted for 5-20 minutes, preferably 10 minutes, and extracted with filtered water at 80-95 ° C, preferably 85 ° C for at least 1 hour, preferably at least 3 hours, and filtered at 5-7 Brix. Preferably concentrated to 6.1Brix.

In the case where the subsidiary material is further mixed, the composition ratio of the extract of prickly pear and the round extract is not particularly limited, but considering the sensory aspect, the ratio is preferably 1: 9 to 9: 1, more preferably 3: 7 It is good to mix in ratio of -7: 3.

The concentrate is coated on rice or screw coated using a known coating machine, for example, a rotary coating pan, or a spray coating device as disclosed in Korean Patent Publication No. 2000-0071982. This coating process may be performed once or two or more times as long as it does not affect the functional or organoleptic quality.

The temperature at the time of coating does not require a special limitation, but preferably is carried out in a temperature range of 5 to 40 ℃, the content of the thorny gopipi extract during coating is preferably 0.01 to 2% by weight relative to the weight of the rice.

As a result of measuring the functional and organoleptic properties of the coated rice, it was confirmed that the functional properties improved liver function, blood pressure lowering and hypoglycemic activity, and the organoleptic properties improved the appearance quality and especially the preservation function after cooking. there was. Also, after cooking, an increase in the content of minerals was observed.

As a result of the appearance sensory test before coating of rice, it was found that the rice coated with prickly bran after washing the rice was excellent. In the case of shine, the coated rice was slightly lower than the original grain. There was no big difference, and the shape showed the same preference for both the original grain and the coated rice.

In the storage characteristics after cooking, the change in chromaticity according to the preservation period after cooking did not show a big difference in L value (brightness) in both the original and the coated rice, whereas b value (yellowness) tended to increase gradually in the original grain. There was no change, indicating that the retention period was improved. On the other hand, in the fragrance survey, the flavor decreased as time passed in the original grain collection, while in the coated rice, the taste was almost unchanged even up to 6 hours. In addition, in the off-flavor investigation, the off-flavor of raw grains was about 20 at 6 hours after cooking, but the off-flavor of coated rice did not occur.

Hereinafter, the content of the present invention will be described in more detail with reference to specific examples. However, the following examples are disclosed as an example using a mixed coating solution of prickly pear extract and roundle extract, but this is only to improve the organoleptic properties, and of course, the pimple is only included in the scope of the present invention.

Therefore, these examples are only presented to understand the content of the present invention and should not be construed that the scope of the present invention is limited to these embodiments.

<Example 1>

1. Experimental Process

(1) Experimental material

Psorigalpi and Odaemi, used in this experiment, were purchased in 2002 from Cheorwon-gun and were used as samples while being stored in storage.

(2) general composition analysis

As a general component, moisture, crude protein, crude fat, crude ash and crude fiber were quantified according to the AOAC method.

1) Moisture: Display the percentage of weight loss by drying at 105 ℃.

2) Crude protein: Decomposed by Kjeldahl digestor and quantitated by nitrogen automatic analyzer (Kjetec Auto 2300, POS Korea, Sweden)

3) Crude fat: Put 2 ~ 3g of sample into a cylinder, and extract ether after 1-2 hours ether extraction in crude fat automatic extraction device (Avanti 2050, POS Korea, Sweden)

4) Inquiry content: 10-20 g of sample is weighed in a crucible and ignited by ignition for 5 to 10 hours at 550 °

5) Crude fiber: measured with a fibertech system (Fibertech-6H, POS KOREA, Sweden)

6) Minerals: H ₂ SO ₄ : HClO ₄ : H ₂ O Decomposed filtration with an analysis solution and analyzed by ICP

2. Experimental Results

As a result of the analysis of the general components and minerals of the raw materials used in this test, as shown in Table 1, crude fiber was the most as 59.67%, but protein 6.16%, crude fat 0.85%, calcium 539.8mg / 100g, magnesium 78.0mg / 100g crude powder 20.97%, carbohydrates 6.32%, potassium 11.8mg / 100g contains a large amount of useful nutrients that are easily lacking in modern people's diet.

<Table 1> General and Mineral Contents

division moisture(%) Crude Protein (%) Crude fat (%) Crude fiber (%) % Viewed Mineral (mg / 100g) Fe Ca K Mg P Thorny stem (stem) 8.78 6.16 0.85 59.67 4,03 18.9 539.8 294.4 78.0 529.9

Example 2 Functional Assay (Improvement of Liver Function)

1. Experimental Process

Functional assays were anti-cancer, hypoglycemic, hypertension inhibition, liver function improvement, immune activity.

(1) anticancer activity

The cell lines used in this experiment were Hep3B (human liver cancer cell), A549 (human lung cancer cell) and MCF7 (human breast cancer cell) as cancer cells. WRL68, a normal human hepatocyte cell, was used as a normal cell to examine the cytotoxicity of the sample itself. . Among the cells used in the experiment, Hep3B, MCF7 and WRL68 were cultured by adapting DMEM medium to FBS (fetal bovine serum) inactivated by 10% heat in RPMI 1640 medium A549.

(2) blood sugar lowering function measurement

Experiments were performed using α-glucosidase, which plays a critical role in raising blood glucose levels in vivo. First, the enzyme was prepared by dissolving the enzyme in 10 mM PIPES buffer, and then, 10 μl, 40 μl, and 10 μl of 20 mM maltose and each extract were mixed, and the final volume was mixed at 60 μl. Incubate for minutes. 1 ml DNS reagent was added to 60 µl of the reaction solution, and the reaction was stopped by boiling water treatment at 100 ° C. (10 minutes), and then absorbance was measured at 540 nm. Inhibition rate of enzyme activity was calculated in comparison with.

(3) measurement of hypertension inhibitory ability

Since ACE (angiotensin converting enzyme) is an enzyme that induces hypertension, an ACE reagent was used to measure the inhibitory activity of this enzyme. Before the experiment, all the reactants were maintained at 37 ° C., 1 vial of ACE reagent was dissolved in 10 ml of 37 ° C. distilled water, and 1 ml each was taken into an Eppendorf tube. 100 μl of extract and ACE calibrator for each concentration were added to each Eppendorf tube, and then reacted at 37 ° C. for 5 minutes, and the absorbance was measured at 340 nm. This was determined as the initial A value. It was determined. As a control, 100 μl of distilled water was added instead of the extract. The ACE (U / L) value of the control was measured by the change in absorbance when nothing was added, and the activity of ACE was calculated according to the following formula.

ACE (U / L) = (Initial A-Final A) _{Test Zone} / (Initial A-Final A) _Control × Activity of ACE reagent (50 U / L)

(4) measuring liver function improvement activity

1) Detoxification-Determination of Glutathione S Transferase

The activity of GST (glutathione s transferase), which is one of the important detoxification mechanisms of the liver, was measured to determine the degree of detoxification activity of p. The prepared reaction reagent was used as a control to remove the extract as a control, and each extract was added for each concentration and reacted at 37 ° C. for 5 minutes, and then benzene was added as 1-chloro-2,4 dinitrogen as a substrate. It was made to react at 37 degreeC again for 2 minutes.

After the reaction, 20% TCA was added to terminate the reaction. After centrifugation, the supernatant was measured for absorbance at 340 nm, and then the inactivation and activity ratio of GST were calculated as follows.

Total activity (units) = (A ₃₄₀ / 9.6) × dilution factor × (3ml / 0.1) × crude extract (ml)

Inactive (units / ml protein) = total active / total protein

% Active = inactive _test / inactive _control × 100

(5) measuring immune activity

Immunity refers to the defense mechanism against stimulation and damage from inside and outside of our body. The measurement of immune activity is carried out through the measurement of immune substances, the growth of immune cells, etc. The increase and decrease of immune cells may be an indicator of the abnormality of our body's immune system. After dispensing the experimental immune cell line Raji (RPM1-1640 medium) to reach the normal cell growth period (takes about 7 days), 96-well plate (100 μl / well of medium adjusted to 5 × 10 ⁴ Cell / ml) was added. Incubate for 24 hours at 5 ° C. with 5% CO ₂ , administer 100 μl of sample at each concentration, incubate for 48 hours at 37 ° C. with 5% CO ₂ , remove supernatant and cool 10% (w / v) TCA. 100 tril of trichloroacetic acid was added thereto, and the mixture was left at 4 ° C. for 1 hour, washed 4 to 5 times with distilled water to remove TCA, dried at room temperature, and then dissolved in 1% (v / v) acetic acid in each well. 100 μl of% (w / v) SRB solution was added and stained at room temperature for 30 minutes.

The unbound SRB dye solution was washed 4-5 times with 1% acetic acid and dried, and then 100 μl of 10 mM Tris buffer was added to dissolve the dye solution. The absorbance was measured at 540 nm using a microplate reader.

Cancer cell growth (%) = test / control × 100

As it measures the growth of immune cells Raji, it suggests that the food can increase immunity as cell growth increases. Immune function enhancement effect was verified using B cells (Raji), a human immune cell. Cell growth was incubated at 5% CO ₂ , 37 ℃ in RPMI 1640 medium containing 10% FBS, the immune function enhancement effect was measured using the SRB assay.

2. Experimental Results

As a result of testing the functionalities of the leaves and stems of P. falciparum, the cancer cell inhibitory activity showed the highest inhibitory effect on breast cancer cells as shown in Table 2, and the cancer cell suppression effect was also higher than 50% in lung cancer, liver cancer and gastric cancer cells. On the other hand, the adult disease-related functional results showed high activity in all assay items (Table 3).

<Table 2> Inhibitory Effects of Prickly Pear on Cancer Cells (% / mg / mL)

division Concentration (%) Breast Cancer (MCF-7) Lung Cancer (A549) Liver Cancer (Hep3B) Stomach cancer (KATOⅢ) Go leaf 1.0 65 63 62 57 stem 1.0 62 58 60 55 Effect criteria 50% or more 50% or more 50% or more 50% or more Test method SRB-Black SRB-Black SRB-Black SRB-Black

<Table 3> Results of functional examination of geriatric skin related to adult disease (% / mg / mL)

division Concentration (%) Hypoglycemic Hypertension Liver function improvement Immunity Go away leaf 1.0 62 66 171 156 stem 1.0 66 67 169 161 Effect criteria 50% or more 50% or more 100% or more 100% or more Test method α-glucosidase ACE system GST enzyme method SRB-Black

Example 3 Preparation of Coated Rice

1. Production of Visible Pigment Coating Solution

Washed and dried three-year-old thorn stems produced in Cheorwon, and dried Kim's thesis (Kim Seung-Kyung, research on the physiology, ecology and biologically active substances of thorns, Kangwon National University, Ph.D. dissertation, 1-10. (2002)) As described in the following, 50% alcohol was extracted at 70 ° C. for 6 hours, and then filtered and concentrated to 10 Brix as a coating solution.

The rounded leaves were roasted for 10 minutes, extracted with 85 ° C. water for 3 hours, and filtered, and the auxiliary material concentrated in 6.1 Brix was used as an auxiliary component of the coating solution.

2. Manufacturing of Coated Rice

Concentrate the visible coating solution to 10 Brix using a rotary coating pan (Asan Engineering Co., Ltd., Korea) at 25 ° C. to coat the rice so that the concentration of the visible extract is 0.2% relative to the weight of the rice. Dried.

Example 3 Microscopic Analysis

1. Experimental Process

(1) Characteristics before cooking: General ingredients, minerals, hardness, color, amylose, starch content, functionality (liver function, hypertension, hypoglycemic), and sensory test of coated rice were conducted.

1) General ingredients and minerals: same as pretreatment analysis method

2) Hardness and chromaticity: Original grains, Pyramidal extract extract: Samples of rice coated with subsidiary materials 7: 3, 5: 5, 3: 7 were measured using a hardness tester (Leometer Comp-100-100, Japan). Measure the values of brightness (L), redness (a) and yellowness (b) with a chromatic colorimeter (JP-7200F, Japan).

3) Amylose content: The colorimetric method was used to measure the content according to the iodine coloration of the rice flour gelatin.

4) Starch content: 20ml of 25% HCL and distilled water were added, hydrolyzed for 3 hours in a boiling water bath, filtered and quantified of reducing sugars by DNS method.

5) Functional assay: Each sample was measured for hypertension, liver function improvement, and hypoglycemic effect in the same manner as the functional assay method.

6) Sensory test: Examine the whiteness, gloss, and shape of the sample using a 7-point evaluation agent (very good: 7, good: 5, normal: 3, bad: 1).

(2) Cooking characteristics: Measured cooking quantity, cooking expansion volume, iodine coloration, pH, elution solid content, alkali disintegration rate, room temperature absorption rate, heat absorption rate, and sensory test by the characteristics of cooked rice of Cheolwon Odaemi and grains It was.

1) Cooking quantity: Investigate the optimum amount of water for cooking in pressure cooker and rice cooker

2) Cooking expansion volume: Put 2g of sample into stainless steel net, fill 100ml measuring cylinder with distilled water about 40ml, measure rice volume, put it in the water heated to 95 ℃, heat it for 20 minutes and cook it to measure the height of rice. .

3) Iodine color: Put the rice in the test tube and cook it. Put the cooking liquid on the filter paper twice to prevent the rice from flowing. Measure the light transmittance at 640 nm using the spectrophotometer.

4) pH: pH was measured using the remaining eluate of 2) above.

5) Elution solid content: After drying the filter paper in 3), filter paper is dried on a sterilizer, and then the basis weight of the solid dry matter.

6) Alkali disintegration: Irradiated in 1,2% KOH and 1.4% solution respectively.

7) Room temperature and heat absorption rate: The room temperature absorption rate is put 1g of white rice into the test tube at 21 ℃, the heat absorption rate is measured after immersing the sample at 77 ℃.

8) Sensory test: Aroma, odor, appearance, viscosity and taste were conducted with a 7-point evaluation agent.

(3) Examination of quality characteristics according to the preservation period after cooking: moisture, color, pH, and odor after cooking for 1 hour and cooking for 6 hours at room temperature and heating (70 ℃) were investigated.

2. Experimental Results

(1) Characteristics before cooking

Table 4 shows the results of analyzing the general components and minerals of P. golgalpi coated rice, which was mixed with the original grains before cooking. Moisture, crude fat and crude ash were slightly higher in the raw ingredients, but the contents of crude fiber and crude protein were not different. The mineral content of potassium and magnesium was slightly higher than that of coated rice.

<Table 4> General Components and Mineral Contents of Raw and Coated Rice

division moisture(%) Crude Protein (%) Crude fat (%) Crude fiber (%) % Viewed Mineral (mg / 100g) P K Mg Ca Original song 15.26 6.50 0.25 1.22 0.34 48.9 78.6 29.6 30.2 Coating (7: 3) 14.47 6.23 0.23 0.20 0.23 44.1 57.5 11.3 26.1 Coating (5: 5) 14.43 6.52 0.21 0.21 0.22 45.2 54.8 11.8 28.4 Coating (3: 7) 14.64 6.08 0.22 0.22 0.22 48.3 54.7 11.3 31.9

As a result of comparing hardness, chromaticity, amylose and starch content of the coated rice with the original grains, the coated rice showed slightly weaker hardness as shown in Table 5. Although slightly higher, the starch content was higher in the original grains.

<Table 5> Comparison of hardness, color amylose and starch of raw and coated rice (%)

division Hardness (g / cm) Chromaticity Amylose Starch L a b Original song 665863.5 68.6 -1.09 14.2 30.27 76.90 Coating (7: 3) 593983.9 73.6 -0.54 13.8 32.57 62.24 Coating (5: 5) 622602.8 72.1 -0.65 12.9 31.81 71.05 Coating (3: 7) 591607.6 73.5 -0.81 13.2 32.04 72.44

As a result of assaying the functionality of P. coli rice, the P. coli rice improved liver function by glutathione ester transferase by 9 ~ 19%, and the inhibitory effect of blood pressure on angiotensin converting enzyme was 1 ~ 2. %, the hypoglycemic activity of α-glucosidase was increased by 4 to 5%, and it was confirmed that the continuous ingestion of prickly-coated rice improves bioactivity and prevents adult diseases (Table 6).

TABLE 6 Functional assay results (% / mg / ml)

division Liver function High blood pressure Hypoglycemic Original song 100 10 24 Coating (7: 3) 119 11 29 Coating (5: 5) 114 12 28 Coating (3: 7) 109 12 29

As a result of sensory test between pre-galloped rice before cooking and Cheongwon-Oh-Gaegok, as shown in Table 7, the white-coated rice was excellent in Baekdo, which affects the sensory after cooking. On the other hand, in the case of the shape, both the original grain and the coated rice did not affect the appearance as the same preference degree.

<Table 7> Sensory test results before cooking

division Symbol (♩) White peach burnish shape Original song 3 5 4 Coating (7: 3) 4 3.5 4 Coating (5: 5) 4.5 3.5 4 Coating (3: 7) 4 3.5 4

♩ 1. Very bad 2. Bad 3. Normal 4. Good 5. Very good

(2) after cooking

Cooking capacity is inversely proportional to cooking water volume. That is, a large amount of cooking capacity does not increase that much. In addition, the amount of cooking water is not so small that the cooking capacity is small. It is because it can be fully dehydrated with a certain level of moisture. As shown in Table 8, the optimum amount of water for cooking rice was 1.3 times the amount of water for one serving of rice in the pressure cooker, and 1.1 times the amount of water for four servings and eight servings for rice cooker. The amount of water was 1.5 times, 1.25 times for 4 people, and 1,3 times for 8 days. The difference in the amount of water in the pressure cooker and the rice cooker was found to be low in the water cooker because the rice starch was quickly gelatinized by pressure.

<Table 8> Optimum amount of water for cooking

Cooking equipment Cooking quantity Original song 1 serving (120 g) 4 servings (480g) 8 servings (960 g) Coating 7: 3 Coating 5: 5 Coating 3: 7 Coating 7: 3 Coating 5: 5 Coating 3: 7 Coating 7: 3 Coating 5: 5 Coating 3: 7 Pressure cooker One 1.3 1.3 1.3 1.1 1.1 1.1 1.1 1.1 1.1 electric rice cooker 1.3 to 4 1.5 1.5 1.5 1.25 1.25 1.25 1.3 1.3 1.3

As shown in Table 9, the cooking expansion volume ratio showed a tendency of decreasing the volume ratio of the coated rice compared to the original grains. This indicates that the volume ratio of the coated rice is lower than that of the original grains, indicating that the taste is superior to the original grains. Iodo color was also related to the amount of starch eluted in the cooking liquid, which resulted in a slightly higher coated rice compared to the original grain, resulting in an improved taste compared to the original grain. On the other hand, the pH of the cooked cooked liquid indicates the content of fatty acid eluted from the rice, and there was no difference between the original grain and the coated rice.

<Table 9> Cooking Expansion Volume, Iodine Color and pH

division Cooking Expansion Capacity (%) Iodine Color (ppm) pH Original song 3.13 2.6167 6.3 Coating (7: 3) 2.72 3.8389 6.4 Coating (5: 5) 2.79 3.3445 6.2 Coating (3: 7) 3.00 3.3767 6.3

As a result of investigating the processing characteristics of the coated rice barley (Table 10), the yield and sugar content of the extract extracted at 80 ° C for 3 hours showed no difference in the processing of the raw rice or the barley barley coated rice. Coating 7: 3 treatment showed a small spread and less clearness than other treatments.

TABLE 10 Yield, Brix, Alkali Disintegration Degree (ADV)

division yield(%) Brix ADV spread Clear Original song 0.16 0.4 4.6 4.3 Coating (7: 3) 0.17 0.5 4.5 3.9 Coating (5: 5) 0.16 0.5 4.8 4.3 Coating (3: 7) 0.17 0.4 4.7 4.3

※ ADV: Akali Digestion Value

The heat absorption rate (Table 11) in the raw grains was increased over time in both the room temperature and the heating treatment, but the water absorption at room temperature was not changed regardless of the coating ratio. In the heat treatment, water absorption increased with time as in the original grains.

<Table 11> Comparison of Water Absorption Rate of Raw Rice and Prickly Oven Coated Rice

division Water absorption rate (%) Room temperature absorption rate (21 ℃) Heat absorption rate (77 ℃) 10 minutes 30 50 10 minutes 30 50 Original song 1.17 1.21 1.22 1.54 2.10 2.64 Coating (7: 3) 1.27 2.26 1.26 1.74 2.34 2.91 Coating (5: 5) 1.26 1.25 1.28 1.72 2.36 2.83 Coating (3: 7) 1.25 1.25 1.26 1.71 2.24 2.69

As a result of measuring the elution solid content, chromaticity and hardness among the coating characteristics of the rice wine and raw grains, the dissolution solids content was 0.017, which was mixed with 5: 5 of raw olives and subsidiary materials as compared to the original grains. Although low, the coating 5: 5 or 3: 7 was higher than the original. In the case of chromaticity, L value showed brighter series than the original grain, and the same result as the pre-cooking characteristic with high whiteness.The a value indicates that the coated rice pretreatment showed reddish sequence than the original grain and was related to the color of the coating material. In case of b value, original color, coating 5: 5 treatment, and coating 7: 3 and 3: 7 treatment showed similar chromaticity.

<Table 12> Dissolution Solids Volume, Chromaticity and Hardness Comparison

division Elution Solid Volume Chromaticity Hardness (g / cm) L a b Original song 0.020 63.38 -2.21 7.10 26380.64 Coating (7: 3) 0.025 67.74 -1.76 6.79 28100.84 Coating (5: 5) 0.017 64.68 -1.88 7.13 23524.89 Coating (3: 7) 0.030 66.95 -1.91 6.29 266317.93

♩ L: + White--Black a: + Red--Green b: + Yellow--Blue

As a result of sensory evaluation after cooking, the 7: 3 coating treatment of thorn and skin was shown to be superior in overall sensory evaluation such as fragrance compared to all other treatments.

<Table 13> Sensory test after cooking

division Scent smell Appearance and color Hardness and viscosity flavor Original song 5.8 5.2 6.5 5.0 5.0 Coating (7: 3) 6.2 6.2 6.5 5.5 5.8 Coating (5: 5) 6.0 6.2 6.3 5.5 5.5 Coating (3: 7) 6.0 6.0 6.3 5.5 5.5

※ Very Good: 7, Good: 5, Normal: 3, Bad: 1

(3) Quality change according to the preservation period after cooking

1) After cooking

The moisture, pH, color and flavor of rice after cooking were investigated to investigate the quality change according to the preservation period after cooking. The moisture was more coated rice than the original grain, and pH and flavor were not different between treatments. On the other hand, in the case of chromaticity, the coated rice showed a brighter color than the original grain, but in the yellowness, the original grain and the 5: 5 mixed-coated group and the 7: 3 and 3: 7 mixed-coated group showed similar colors. Table 13)

<Table 13> Quality Characteristics after Cooking

division moisture pH Chromaticity Aroma L b Sweet taste Off-flavor Original song 56.35 6.7 63.38 7.10 100 - Coating (7: 3) 56.85 7.1 67.74 6.79 100 - Coating (5: 5) 56.71 6.8 64.68 7.13 100 - Coating (3: 7) 59.00 6.7 66.95 6.29 100 -

2) 1 hour after cooking

As a result of checking the quality of the rice which was left for 1 hour after cooking, the moisture content of the rice was increased compared to the moisture after cooking in the raw grains as shown in Table 14 and Table 15, but in the coating treatments, the 7: 3 treatment increased. The 3: 7 treatment was decreased and the 5: 5 treatment was not changed. pH and odor were not changed according to treatment, but lightness showed similar tendency as immediately after cooking, and yellowness increased rapidly due to the browning phenomenon in the original grains. Appeared to be absent. On the other hand, in the warming area, the moisture content of the original grains decreased as compared to the instant cooking, and showed the opposite result to the normal temperature. The pH and odor were not changed. In the case of yellowness, the yellowness of raw grains and coated rice began to increase overall.

<Table 14> 1 hour at room temperature after cooking (21 ℃)

division moisture pH Chromaticity Aroma L b Sweet taste Off-flavor Original song 60.36 6.8 62.83 4.91 100 - Coating (7: 3) 58.42 6.7 64.44 6.33 100 - Coating (5: 5) 56.95 6.7 66.72 6.88 100 - Coating (3: 7) 54.80 6.8 64.37 6.84 100 -

<Table 15> 1 hour warming after cooking (70 ℃)

division moisture pH Chromaticity Aroma L b Sweet taste Off-flavor Original song 53.92 6.8 65.75 5.48 100 - Coating (7: 3) 54.52 6.7 62.68 6.96 100 - Coating (5: 5) 56.60 6.7 63.67 7.44 100 - Coating (3: 7) 56.18 6.8 65.98 7.71 100 -

3) After 6 hours of cooking, the quality of cooked rice left for 6 hours after cooking was shown to be similar to the results of 1 hour incubation at room temperature and warming fixture in water content, pH and chromaticity as shown in Table 16 and Table 17. However, in the odor, the taste obtained at room temperature and warming fixture showed a tendency to decrease gradually in the original grain and coated rice.

<Table 16> 6 hours at room temperature after cooking (21 ℃)

division moisture pH Chromaticity Aroma L b Sweet taste Off-flavor Original song 58.52 6.8 66.08 5.61 60 - Coating (7: 3) 56.14 6.7 65.88 7.02 80 - Coating (5: 5) 54.77 6.7 66.84 7.73 80 - Coating (3: 7) 54.09 6.8 64.81 7.20 80 -

<Table 17> 6 hours warming after cooking (70 ℃)

division moisture pH Chromaticity Aroma L b Sweet taste Off-flavor Original song 53.66 6.8 65.83 6.13 40 - Coating (7: 3) 51.79 6.8 65.57 8.28 70 - Coating (5: 5) 55.82 6.7 64.58 8.12 70 - Coating (3: 7) 55.47 6.7 64.89 8.32 70 -

4) 12 hours preservation after cooking

The quality of rice left for 12 hours after cooking is shown in Table 18 and Table 19. In the case of moisture content, the coating rice tended to decrease the moisture of the coated rice than the original grain in a similar temperature to 6 hours at room temperature. In the yellowness, the browning of the original grain was severe, and the yellowness was 3.8. In fragrance, the delicious taste of raw grains decreased drastically and off-flavor occurred slightly. However, only 50% of the sweet taste decreased in coated rice. On the other hand, in the warming zone, the moisture of the 7: 3 treatment zone, which was the same as that of the 6-hour stand, was further reduced, and the pH and chromaticity were the same. In addition, in the case of scent, odor was 50 in the original grain and 10 in the coated rice, so that the coated rice did not lose the taste of rice even after preservation after cooking.

<Table 18> 12 hours at room temperature after cooking (21 ℃)

division moisture pH Chromaticity Aroma L b Sweet taste Off-flavor Original song 56.78 6.8 63.41 3.81 20 20 Coating (7: 3) 55.24 6.6 67.16 6.39 50 - Coating (5: 5) 52.73 6.6 67.28 6.19 50 - Coating (3: 7) 50.41 6.8 64.99 6.78 50 -

<Table 19> 12 hours of warming after cooking (70 ℃)

division moisture pH Chromaticity Aroma L b Sweet taste Off-flavor Original song 51.95 6.6 67.07 6.12 10 40 Coating (7: 3) 47.98 6.7 61.85 8.10 40 10 Coating (5: 5) 55.28 6.7 68.40 7.19 40 10 Coating (3: 7) 54.68 6.8 66.17 7.35 40 10

The coated rice barley according to the present invention has excellent liver function activity, and there is almost no change in chromaticity and delicious taste according to the appearance quality before cooking and the storage period after cooking, and thus the shelf life is extended.

Claims (4)

Functional rice coated with the thorny golpi extract, including the outer layer coating layer containing rice and thorny golpi extract, which is coated on the shell of the rice The method of claim 1, Rice is functional rice which is one or two or more kinds of mixed rice selected from the group of white rice, brown rice, obun sea bream, white rice glutinous rice, brown rice glutinous rice, and black rice The method of claim 1, The coating layer is a functional rice further comprises a roundle extract Extracting the shredded thorny stems or leaves with ethanol at 50-80 ° C. and concentrating the filtered to 8-12 Brix; And Method of producing a functional rice coated with the thorny golpipi extract comprising the step of coating the concentrate on the outer skin of the rice so that the concentrate is 0.01 to 2% by weight of the rice and dried