KR20050048718A - Functional rice and the producing method thereof - Google Patents
Functional rice and the producing method thereof Download PDFInfo
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- KR20050048718A KR20050048718A KR1020030082398A KR20030082398A KR20050048718A KR 20050048718 A KR20050048718 A KR 20050048718A KR 1020030082398 A KR1020030082398 A KR 1020030082398A KR 20030082398 A KR20030082398 A KR 20030082398A KR 20050048718 A KR20050048718 A KR 20050048718A
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- rice
- functional material
- functional
- germinated brown
- brown rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 73
- 235000009566 rice Nutrition 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims description 23
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 72
- 239000000463 material Substances 0.000 claims abstract description 52
- 235000021329 brown rice Nutrition 0.000 claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 239000000126 substance Substances 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 7
- 235000020710 ginseng extract Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 229920001661 Chitosan Polymers 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000012676 herbal extract Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000007791 liquid phase Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 abstract description 10
- 238000007796 conventional method Methods 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
- 238000010411 cooking Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000149 penetrating effect Effects 0.000 description 4
- 230000035515 penetration Effects 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 235000008434 ginseng Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000371652 Curvularia clavata Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Cereal-Derived Products (AREA)
Abstract
본 발명은 기능성 쌀 및 그 제조방법에 관한 것으로, 발아현미와 액상의 기능성 물질을 압력 조절이 가능한 챔버에 넣고, 서서히 교반하면서 챔버 내부의 압력을 120-30mmHg로 30분 내지 3시간 동안 유지시킴으로써 발아현미의 내부로 기능성 물질을 침투시키는 것을 특징으로 하며, 본 발명의 기능성 쌀의 제조방법을 통하여 기능성 물질을 쌀의 내부로 침투시킬 수 있으며, 코팅방법에 의존하는 종래의 방법에 비하여 많은 량의 기능성 물질을 쌀에 부여할 수 있다.The present invention relates to a functional rice and a method for producing the same, wherein the germinated brown rice and a liquid functional material are placed in a pressure-controlled chamber and germinated brown rice by maintaining the pressure inside the chamber at 120-30 mmHg for 30 minutes to 3 hours while slowly stirring. It is characterized in that the functional material penetrates into the interior of the functional rice of the present invention, the functional material can penetrate into the interior of the rice, a large amount of functional material compared to the conventional method depending on the coating method Can be given to rice.
Description
본 발명은 기능성 쌀 및 그 제조방법에 관한 것으로, 보다 상세하기로는 기능성 물질이 내부에 침투된 쌀 및 그 제조방법에 관한 것이다.The present invention relates to a functional rice and a method for producing the same, and more particularly, to a rice and a method for producing the functional material penetrated therein.
쌀은 우리 국민의 주식으로, 탄수화물을 주성분으로 하며 단백질, 지질, 회분 및 미량성분으로서 인(P), 철(Fe), 칼륨(K), 비타민 A, 비타민 B1, 비타민 B2 등의 성분을 함유하고 있는 곡물이다.Rice is a staple food of Korean people and contains carbohydrate as its main ingredient, and it contains protein, lipid, ash and trace elements such as phosphorus (P), iron (Fe), potassium (K), vitamin A, vitamin B1, and vitamin B2. It's grain.
우리나라에서는 1970년대까지도 매년 수십만톤의 쌀을 외국으로부터 수입할 정도로 만성적인 부족상태에 있었으나, 이후 육종가들의 품종개량과 재배기술의 발달로 쌀의 생산량이 비약적으로 증가함과 동시에, 식생활의 서구화 영향으로 지금은 매년 수십만톤의 쌀이 남아돌게 되었다.In Korea, there was a chronic shortage of Koreans importing hundreds of thousands of tons of rice annually from the foreign countries until the 1970s, but since the breeding of breeders and the development of cultivation techniques, the production of rice has increased dramatically, and due to the westernization of dietary life. Today, hundreds of thousands of tons of rice remain each year.
한편, 쌀은 전체 영양분의 대부분이 쌀눈과 속껍질에 있기 때문에 쌀눈과 속껍질이 그대로 있는 현미가 영양에 있어서는 최고이지만, 현미는 속껍질의 섬유질 때문에 먹기에 거칠고 미관이 좋지 않으며 소화가 잘 되지 않는다는 문제점이 있어 대부분의 쌀은 쌀눈과 속껍질이 도정된 백미상태로 시판되고 있다.On the other hand, since most of the nutrients in rice are in the eye and the skin, most of the nutrients in rice are the best in nutrition. Most rice is marketed in white rice with rice grits and skins.
이러한 상황에서 쌀의 맛과 영양을 개선함으로써 쌀을 고급화하고 쌀의 소비량을 늘리고자 하는 기능성 쌀에 대한 여러 종류의 발명이 개시되고 있다.In this situation, various kinds of inventions have been disclosed for functional rice to improve rice taste and nutrition and to improve rice quality and increase rice consumption.
그 예로서, 쌀에 인체에 부족되기 쉬운 철분과 칼슘성분을 코팅한 기술이 한국 공개특허 제2003-0038588호에 개시된 바가 있으며, 원적외선 방사물질을 코팅하여 저장성을 높인 기능성 쌀의 제조방법이 한국 공개특허 제2003-0083669호에 개시된 바가 있고, 시금치 성분이나 녹차성분, 검정콩 성분을 쌀의 표면에 코팅시킨 기술이 한국 공개특허 제2003-0069004호, 동 제 2003-0068313호, 동 제2003-0066267호 등에 개시된 바가 있다. 이 외에 인삼추출물을 물과 에탄올 혼합용매에 용해시킨 용액에 쌀을 침지시킨 후 건조시킨 다음 젤라틴 코팅함으로써 인삼성분을 쌀의 표면에 코팅하는 기술이 한국 공개특허 제2002-0014038호로 개시된 바가 있다.As an example, a technique in which iron and calcium components are coated on rice, which is easy to be lacking in the human body, has been disclosed in Korean Laid-Open Patent Publication No. 2003-0038588, and a method of manufacturing functional rice having a long shelf life by coating far-infrared radiation materials is disclosed in Korea. As disclosed in Korean Patent No. 2003-0083669, a technique of coating spinach, green tea, and black bean components on the surface of rice is disclosed in Korean Patent Laid-Open No. 2003-0069004, No. 2003-0068313 and No. 2003-0066267. And the like. In addition, a technique of coating ginseng components on the surface of rice by dipping rice in a solution in which ginseng extract is dissolved in a mixed solvent of water and ethanol, drying and gelatin coating has been disclosed in Korean Patent Laid-Open Publication No. 2002-0014038.
상기 기술들은 모두 인체에 유익한 기능성 물질을 쌀의 표면에 코팅시키는 기술로 볼 수 있으며, 쌀에 영양 성분을 부가하여 고급화시키고 쌀의 소비량을 늘이고자 하는 시도는 높이 평가할 수 있으나, 기능성 물질이 코팅된 쌀은 유통과정 또는 조리과정에서 기능성 물질이 탈락할 수 있다는 문제점과 코팅시킬 수 있는 기능성 물질의 양이 일정 범위 이내로 제한된다는 문제점을 가지고 있다.All of the above techniques can be seen as a technique of coating a functional material beneficial to the human body on the surface of the rice, and attempts to enhance the quality of rice by adding nutritional ingredients to the rice and to increase the consumption of rice can be highly appreciated, Rice has a problem that the functional material can be eliminated during distribution or cooking process and the amount of the functional material that can be coated is limited within a certain range.
위와 같은 문제점을 해결하고자 기능성 물질을 쌀의 표면에 코팅시킨 후 건조시킨 다음, 다시 젤라틴으로 코팅하는 방법이 한국 공개특허 제2002-0014038호로 개시된 바가 있다. 그러나 이 방법은 코팅된 기능성 물질의 탈락은 방지할 수 있겠으나, 코팅시킬 수 있는 기능성 물질의 량이 제한된다는 문제점은 여전히 가지고 있으며, 또한 별도로 젤라틴으로 코팅하는 공정이 추가되어 제조원가가 상승될 뿐만 아니라 밥맛을 변화시키는 문제점을 가지고 있다.In order to solve the above problems, a method of coating a functional material on the surface of rice, drying, and then again coating with gelatin has been disclosed in Korean Patent Laid-Open Publication No. 2002-0014038. However, this method can prevent the fall of the coated functional material, but still has a problem that the amount of the functional material that can be coated is still limited, and the addition of a coating process with gelatin, which not only increases the manufacturing cost but also tastes rice It has a problem of changing.
한편, 현미의 단점을 보완하고자 현미를 부분적으로 발아시킴으로써 백미와 같이 부드럽고 찰기있는 밥을 지을 수 있도록 한 현미의 발아방법에 관한 여러 종류의 기술이 개시된 바가 있다(한국 특허등록 제374701호 등). 발아현미는 현미의 영양분을 그대로 유지함과 동시에 일반 밥솥을 이용하여 밥을 지어도 백미처럼 부드럽고 거친 느낌이 없어서 앞으로 널리 보급될 경우 국민건강증진에 크게 이바지할 수 있을 것이다.On the other hand, in order to make up for the shortcomings of brown rice, various kinds of techniques have been disclosed regarding the germination method of brown rice, which enables to cook soft and sticky rice such as white rice by partially germinating brown rice (Korean Patent Registration No. 374701, etc.). Germinated brown rice, while retaining the nutrients of brown rice as it is, does not feel soft and coarse like white rice even when cooked using a normal rice cooker, and will contribute greatly to national health promotion if it is widely spread in the future.
본 발명은 상기한 바와 같은 기능성 쌀이 지닌 문제점을 해결하기 위한 것으로, 기능성 물질을 쌀의 내부에 침투시킴으로써 유통 또는 조리시 기능성 물질이 탈락되는 것이 방지된 기능성 쌀을 제공하는 것이다. 본 발명의 다른 목적은 기능성 물질을 높은 함량으로 쌀에 침투시키는 것이다. The present invention is to solve the problems of the functional rice as described above, to provide a functional rice that prevents the functional material from falling off during distribution or cooking by penetrating the functional material into the inside of the rice. Another object of the present invention is to penetrate rice in high amounts of functional material.
본 발명의 제조방법은 발아현미에 기능성 물질의 추출액을 가하고 혼합하면서 감압처리한 다음 가열하여 건조시키는 것으로 구성된다.The production method of the present invention consists of adding an extract of a functional substance to germinated brown rice, subjecting it to reduced pressure while mixing, and then heating and drying.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
기능성 물질이 쌀이 표면에 코팅되는 종래의 기능성 쌀은 전술한 바와 같이 유통 또는 조리 시 탈락 등의 문제점이 있으므로 기능성 물질을 쌀의 내부로 침투시키는 것이 필요하다. The functional rice is coated with a functional material on the surface of the conventional functional rice has a problem such as dropping during distribution or cooking as described above, it is necessary to penetrate the functional material into the inside of the rice.
쌀의 내부에 기능성 물질을 침투시키는 방법으로 맨 처음 고려될 수 있는 방법으로는 쌀과 기능성 물질 추출액을 챔버 내부에 넣고 혼합한 다음 가압하여 기능성 물질이 쌀의 내부로 침투되도록 하는 것이다. 그러나 이 방법으로는 기능성 물질이 쌀의 내부로 침투되지 아니하며 오히려 압력을 지나치게 높일 경우, 쌀(발아현미)이 파괴되든가 또는 쌀 끼리 서로 접착을 하여 뭉치게 되는 문제점이 발생하게 된다.The first method that can be considered to penetrate the functional material into the inside of the rice is to mix the rice and the functional material extract into the chamber, and then pressurized so that the functional material penetrates into the rice. However, this method does not penetrate into the inside of the functional material, but if the pressure is excessively increased, the rice (germinated brown rice) is broken or the rice sticks to each other to cause problems.
본 발명자는 기능성 물질을 쌀의 내부로 침투시키기 위하여 여러 가지의 방법을 시도하였으나 모두 실패하였으며, 오로지 챔버 내부의 압력을 감압하여 혼합하는 방법만이 효과적임을 밝혀 내게 되었다.The present inventors have tried various methods to infiltrate the functional material into the rice, but all have failed, and only the method of reducing the pressure inside the chamber to mix the pressure has been found to be effective.
본 발명에 사용되는 쌀은 발아현미로서, 발아현미는 현미의 영양을 그대로 간직하면서 맛은 백미와 같이 부드럽고 찰기가 있으며, 일반 밥솥에서도 조리가 가능하다는 점은 전술한 바와 같다. 본 발명에서 발아현미를 사용하는 다른 이유는 발아현미의 싹을 기능성 물질의 통과 통로로 이용하기 위함이다. 발아현미의 싹은 쌀의 다른 조직에 비하여 조직이 현저하게 무르고 쌀의 내부에 까지 연장되어 있으므로 기능성 물질의 통로로 사용될 수 있다.The rice used in the present invention is germinated brown rice, while the germinated brown rice retains the nutrition of brown rice as it is, and tastes as soft and sticky as white rice, and can be cooked in a general rice cooker as described above. Another reason for using germinated brown rice in the present invention is to use germinated brown rice as a passage for the functional material. Germinated brown rice shoots can be used as a pathway for functional substances because the shoots of the germinated brown rice are significantly softer than the other tissues of the rice and extend to the inside of the rice.
본 발명에서 사용될 수 있는 기능성 물질의 예로는, 버섯 추출물, 인삼 추출물, 산삼 추출물, DHA, 키토산, 클로넬라, 각종 한약재 추출물, 각종 과실 또는 야채액, 칼슘 또는 철분 함유 물질 등 일정 수준 이상의 유동성을 가지는 용액상태의 것이라면 어떤 것이든 제한이 없다.Examples of functional materials that can be used in the present invention, such as mushroom extract, ginseng extract, wild ginseng extract, DHA, chitosan, cloneella, various herbal extracts, various fruits or vegetable liquids, calcium or iron-containing substances such as having a certain level of fluidity There is no limit to anything in solution.
상기 발아현미와 기능성 물질을 압력조절이 가능한 챔버에 넣고 혼합하면서 감압시키게 되면 기능성 물질이 발아현미의 싹을 통하여 쌀의 내부로 침투하게 된다. 적절한 감압범위는 120-30 mmHg이다. 이 범위를 초과하는 경우에는 침투효과가 부족하게 되며, 이 범위보다 낮더라도 더 이상의 침투효과의 상승은 없다.When the germinated brown rice and the functional material are put into a pressure-controlled chamber and decompressed while mixing, the functional material penetrates into the inside of the rice through the germination of the germinated brown rice. The suitable decompression range is 120-30 mmHg. If it exceeds this range, the penetration effect will be insufficient, and even if it is lower than this range, there will be no further increase in penetration effect.
발아현미와 기능성 물질의 혼합비는 부피비로 1 : 0.5-1.0 정도가 적절하며, 이 비율은 기능성 물질이 발아현미를 전체적으로 적시게 되는 비율이다. 통상 투입된 기능성 물질의 10% 전후가 발아현미 내부로 침투하게 되며, 미침투된 기능성 물질은 회수되어 재사용된다. 침투시간은 30분 내지 3시간이 적절하다.The mixing ratio of germinated brown rice and functional material is appropriate in volume ratio of about 1: 0.5-1.0, which is the ratio of functional material soaking germinated brown rice as a whole. Normally around 10% of the charged functional material penetrates into the germinated brown rice, and the impermeable functional material is recovered and reused. Penetration time is appropriate 30 minutes to 3 hours.
기능성 물질의 침투가 완료되면 미침투된 기능성 물질을 회수한 다음, 발아현미를 서서히 교반하면서 가열하게 되면 건조가 이루어지며, 건조가 완료됨으로써 기능성 물질이 침투된 쌀이 얻어진다. 적절한 건조온도는 10-50℃, 보다 바람직하기로는 20-40℃이다. 이 범위를 초과하는 경우에는 쌀이 호화될 우려가 있다.When the infiltration of the functional material is completed, the non-penetrated functional material is recovered, and when the germinated brown rice is heated with agitation, drying is performed. As a result, the rice in which the functional material is penetrated is obtained. Suitable drying temperatures are 10-50 ° C., more preferably 20-40 ° C. If it exceeds this range, there is a fear that the rice will become luxurious.
본 발명의 실시예는 아래와 같다.An embodiment of the present invention is as follows.
(실시예 1)(Example 1)
* 산삼추출액의 제조* Preparation of wild ginseng extract
에탄올-증류수(70 : 30 부피비) 혼합액으로 산삼의 유효성분을 추출한 다음 에탄올을 증발시켜 고형분 함량이 10중량%인 기능성 물질을 제조하였다.An active ingredient of wild ginseng was extracted with an ethanol-distilled water (70:30 volume ratio) mixture and then ethanol was evaporated to prepare a functional material having a solid content of 10% by weight.
(실시예 2)(Example 2)
압력조절이 가능한 챔버에 발아현미 500g과 실시예 1에서 얻어진 산삼추출액 300ml를 넣고 서서히 교반하면서 압력을 감압시켰다. 챔버 내부의 압력이 120mmHg가 되면서부터 기능성 물질이 발아현미의 내부로 침투하기 시작하였으며, 40mmHg가 되었을 때 기능성 물질의 침투가 빨라졌다. 이 상태로 1시간 동안 유지시킨 다음, 압력을 상압으로 변화시키고 미침투된 기능성 물질을 회수하였으며, 기능성 물질을 회수 후에 챔버의 온도를 50℃로 높혀서 1시간 동안 유지시켜 발아현미를 건조시켰다.500 g of germinated brown rice and 300 ml of wild ginseng extract obtained in Example 1 were placed in a pressure control chamber, and the pressure was reduced while gradually stirring. As the pressure inside the chamber reached 120mmHg, the functional material began to penetrate into the germinated brown rice, and when the 40mmHg was reached, the penetration of the functional material increased. After maintaining for 1 hour in this state, the pressure was changed to atmospheric pressure and uninfiltrated functional material was recovered, and after recovering the functional material, the temperature of the chamber was raised to 50 ° C. and maintained for 1 hour to dry germinated brown rice.
회수된 미침투 기능성 물질은 267ml였으며, 이를 통하여 발아현미에 침투된 기능성 물질의 량은 33ml임을 알 수 있다. 건조 후 얻어진 발아현미를 관찰한 결과 흑미처럼 검은 색을 띠었으며, 반으로 쪼개어서 내부를 관찰한 결과 내부에도 균일하게 기능성 물질이 침투되었음을 확인할 수 있었다.The recovered non-penetrating functional material was 267ml, and it can be seen that the amount of functional material penetrated into germinated brown rice is 33ml. As a result of observing the germinated brown rice obtained after drying, it was black like black rice, and when it was split in half and observed inside, it was confirmed that the functional material was uniformly penetrated inside.
(비교예 1)(Comparative Example 1)
실시예 2와 동일하게 시행하되 챔버 내부의 압력을 상압으로 유지하였다. 회수된 미침투 기능성 물질의 량은 293 ml였으며, 이를 통하여 발아현미에 코팅된 기능성 물질의 량은 7ml에 불과함을 알 수 있다. 또한 얻어진 발아현미를 반으로 쪼개서 내부를 관찰한 결과, 색상이 일반 발아현미와 거의 같았으며, 이를 통하여 내부에는 기능성 물질의 침투가 거의 없었음을 알 수 있다.The same procedure as in Example 2 was carried out, but the pressure in the chamber was maintained at normal pressure. The amount of recovered non-penetrating functional material was 293 ml, and it can be seen that the amount of functional material coated on germinated brown rice is only 7 ml. In addition, when the obtained germinated brown rice was split in half and observed inside, the color was almost the same as that of general germinated brown rice.
(비교예 2)(Comparative Example 2)
실시예 2와 동일하게 시행하되 챔버 내부의 압력을 1200mmHg로 높혔다. 회수된 미침투 기능성 물질의 량은 285ml로서 비교예 1 보다는 적으므로 침투된 기능성 물질의 량은 더 많지만, 건조과정에서 발아현미가 대부분 반으로 쪼개어지고 발아현미끼리 서로 접착을 하게 되어 상품성이 전혀 없었다.The same procedure as in Example 2, but the pressure inside the chamber was raised to 1200mmHg. The amount of recovered non-penetrating functional material was 285 ml, which is less than that of Comparative Example 1, but the amount of functional material penetrated was higher. However, during the drying process, the germinated brown rice was split in half, and the germinated brown rice adhered to each other, so that there was no commerciality.
(실시예 3)(Example 3)
실시예 2를 통하여 얻어진 기능성 쌀을 일반 백미에 5중량% 혼합하고 밥을 지은 결과, 마치 백미에 흑미를 섞어서 밥을 지은 것과 유사한 외관을 나타내었으며, 이 밥을 성인남녀 5인에게 시식시킨 결과, 5인 모두 산삼의 향이 은은하게 나서 미각을 돋구고 밥맛이 일반백미로 지은 밥에 비하여 현격하게 우수하다는 평가를 받았다.As a result of mixing the functional rice obtained in Example 2 with 5% by weight of ordinary rice and cooking rice, it showed a similar appearance to that of rice cooked by mixing black rice with white rice, and the rice was sampled by five adult men and women. All five of them were evaluated as having a mild aroma of wild ginseng, which enhances the taste and tastes better than rice cooked with white rice.
이상의 실시예를 통하여 확인되는 바와 같이, 본 발명의 기능성 쌀의 제조방법을 통하여 기능성 물질을 쌀의 내부로 침투시킬 수 있으며, 코팅방법에 의존하는 종래의 방법에 비하여 많은 량의 기능성 물질을 쌀에 부여할 수 있다. 또한 얻어진 기능성 쌀은 유통 또는 조리과정에서 코팅된 기능성 물질이 탈락하는 문제점이 원천적으로 방지된다.As can be seen through the above embodiment, the functional material can penetrate the inside of the rice through the manufacturing method of the functional rice of the present invention, a large amount of functional material in the rice compared to the conventional method depending on the coating method It can be given. In addition, the obtained functional rice is prevented from the problem that the coated functional material is eliminated in the distribution or cooking process.
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| KR20150137398A (en) * | 2014-05-29 | 2015-12-09 | 최종철 | Method of manufacturing sprouting cereals containing functional natural material and sprouting cereals manufactured thereby |
| JP6067080B1 (en) * | 2015-09-29 | 2017-01-25 | ビョン クォン，オ | Method for producing functional rice with self-absorbed nutritional ingredients |
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| KR20150137398A (en) * | 2014-05-29 | 2015-12-09 | 최종철 | Method of manufacturing sprouting cereals containing functional natural material and sprouting cereals manufactured thereby |
| JP6067080B1 (en) * | 2015-09-29 | 2017-01-25 | ビョン クォン，オ | Method for producing functional rice with self-absorbed nutritional ingredients |
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