KR20100069855A - Functional reformed rice and process for preparing the same - Google Patents

Abstract

PURPOSE: Functional reformed rice and a manufacturing method thereof are provided to improve cooking property of rice by making the reformed rice with components such as rice, glutinous rice, potato powder, dextrin and functional components. CONSTITUTION: A manufacturing method of functional reformed rice includes the following steps: crushing rice 35 ~ 40%(w/w), glutinous rice 35 ~ 40%(w/w), potato powder 5 ~ 10%(w/w), mulberry leaves dry powder or dried red ginseng powder 5 ~ 10%(w/w) to a particle size of 200 ~ 250 mesh; milling a mixture to a rice shape after molding powder with an extrusion-molding machine; drying or freeze-drying the milled rice.

Description

Functional Reformed Rice and Process for Preparing the Same

The present invention relates to a functional remolded rice and a method of manufacturing the same. More specifically, the present invention relates to a functional re-formed rice comprising rice, glutinous rice, potato powder, dextrin and functional ingredients and a method for producing the same.

In Korea, as the economy grows and the average height grows and the proportion of the elderly population aged 65 or older increases rapidly, the incidence of adult diseases such as cancer, diabetes, obesity, and hypertensive diseases increases. In this trend, the desire for health and heightened interest have developed into the interest in health food, and the health food industry is in a flourishing.

Apart from this, the nutritional mixture of rice mixed with other grains or beans can compensate for the nutrients, such as essential amino acids, vitamins, minerals and dietary fiber, which are lacking in rice. Or it is used as a way to prevent adult diseases. However, in the case of mixing rice and other grains, pre-cooking procedures are involved, and soybeans tend to be avoided due to the inconvenience of cooking because grains and cooking speeds are different.

Recently, in order to solve this problem, after mixing a variety of various grains into a dough, artificial rice produced by the compression molding method is produced and sold as a product, and efforts to improve its quality have been continued.

For example, Japanese Patent Application Laid-Open No. 2002-0026765 discloses mixed grains including egg white, egg white powder, carrageenan, agar, gelatin, alginic acid, DHA, EPA, chitosan and beta carotene, and a method of preparing the same. No. 2000-37902 discloses dietary fiber rice comprising beta-glucan and chlorella obtained from barley and a process for the preparation thereof. However, these artificial flavors are prepared in a similar form to rice grains, but the taste is low after cooking, and the eating feeling is lowered, and the form of rice grains collapses, which does not satisfy the popular taste, and most of the ingredients are derived from cereals. The component of occupies an extremely small level of about 1 to 3%, and has a disadvantage in that it does not efficiently contain various functional components.

Therefore, there is a constant need to develop reshaped rice that contains not only grain powder but also various functional ingredients, and exhibits a similar level of cohesiveness as rice.

Thus, the inventors of the present invention, as a result of earnest research to develop a re-formed rice containing not only grains of powder but also various functional ingredients, and exhibits a form similar to rice, mulberry leaf powder, red ginseng powder, etc. After adding to the mixture of glutinous rice, potato powder and dextrin, and grinding it, it was confirmed that the remolded rice prepared by extrusion molding and milling showed a similar level of cooking ability as rice while containing functional ingredients, and completed the present invention. Was done.

After all, the main object of the present invention is to provide a method for producing remolded rice comprising a functional ingredient.

It is another object of the present invention to provide reshaped rice produced by the above method.

The present invention provides a functional re-formed rice comprising rice, glutinous rice, potato powder, dextrin and functional ingredients and a method for producing the same. Functional re-formed rice of the present invention, unlike the conventional re-formed rice, because it includes a functional component directly while excellent in the cohesiveness, it will be widely used as a functional food.

The present inventors added a variety of functional ingredients such as mulberry leaf powder, red ginseng powder, etc. in the preparation of re-formed rice containing rice and glutinous rice to produce re-formed rice containing functional components, regardless of the content of the functional ingredients When the cooked rice was cooked, it was confirmed that the functional ingredient inhibited the gelatinization of the grain component forming the reformed rice, so that normal rice could not be cooked.

Thus, while searching for a food additive that can prevent the functional ingredient from inhibiting the gelatinization of the grain component forming the reshaped rice, attention was paid to thickeners such as xanthan gum and guar gum. In food additives, thickeners have a function of improving viscosity, and it is expected that the thickening agent can be used to improve the degree of gelatinization of grains, which can be used in the re-formed rice of the present invention for various thickeners. As a result of searching for the component, it was found that dextrin was preferably used.

According to the results of the study, the manufacture of re-formed rice containing rice, glutinous rice, dextran and functional ingredients, and the result of this, the functional components contained in the re-formed rice is partially aggregated inside the rice grains to reduce palatability , The degree of luxury of the rice is so severe, the ratio of the grain of the normal form is extremely low, showing the disadvantage that it does not reach the texture of the rice made of ordinary white rice.

In order to solve the above shortcomings, food additives that can alleviate excessive luxury were searched in consideration of the characteristics of a product called rice. As a result, when the low-grade potato powder is added, not only can the excessive luxury be alleviated to improve the ratio of the normal form of rice grains, but also the functional ingredients contained in the re-molded rice are partially gathered inside the rice grains. It was confirmed that the phenomenon can be suppressed.

On the other hand, 35 to 40% (w / w) of rice, 35 to 40% (w / w) of glutinous rice, 10 to 15 as a result of searching for the optimum mixing ratio for producing re-formed rice containing a functional ingredient It was found that reshaped rice comprising% (w / w) potato powder, 5-10% (w / w) dextrin and 5-10% (w / w) functional ingredients was most preferred.

As a result, the method for producing reshaped rice of the present invention is (i) 35 to 40% (w / w) rice, 35 to 40% (w / w) glutinous rice, 10 to 15% (w / w) potatoes Mixing the powder, 5-10% (w / w) dextrin and 5-10% (w / w) mulberry leaf dry powder or red ginseng dry powder, and grinding to have a particle size of 200-250 mesh; (ii) adding water to 20 to 30% (w / w) with respect to the weight of the powder, applying to an extruder, molding, and then turning it into a grain of rice; And, (iii) hot-air drying or lyophilizing the ceramics. At this time, when the content of the water added to the mixed powder is less than 20% (w / w) is not formed in the form of normal rice grains, when the content of water exceeds 30% (w / w) in the extruder The mixed powder was entangled and found to be undesirable.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Preparation of Reshaped Rice Containing Functional Ingredients

Re-formed rice containing the functional ingredients of mulberry leaf powder or red ginseng powder was prepared, and the characteristics of the re-formed rice were examined by cooking them.

Example 1-1 Preparation and Cooking of Reshaped Rice Containing Mulberry Leaf Powder

10 g of dry powder of mulberry leaves, 40 g of rice and 50 g of glutinous rice were mixed and applied to a colloid mill grinder to obtain a powder of 200 mesh size. Subsequently, 25 g of water was added to the powder, which was then introduced into the extruder at about 380 g / min using a twin-screw feeder, and the screw speed was controlled under the conditions of 465 rpm and barrel temperature of 75 ° C. While ejecting to the discharge part, the cutter was driven and cut at a rotational speed of 1600 rpm to form a rice grain.

The molded rice was dried with hot air at 50 ° C. for 3 hours and surface-treated by applying it to a mill to prepare re-molded rice including mulberry leaf powder, which was cooked for 30 minutes under conventional conditions, but the mulberry leaf dry powder was Since the rice grains did not form or the rice grains were distorted due to the powder of rice and glutinous rice, it was confirmed that the rice was not cooked in the form of normal rice grains.

On the other hand, in order to confirm whether these results are affected by the content of the mulberry leaf dry powder, while performing the same experiment as above while changing the dry powder of mulberry leaves to the content of 0.1 to 5g, most of the rice grains are not formed in all cases Or the shape of the rice grains were distorted, it was confirmed that the rice grains after cooking was not affected by the content of the functional ingredient.

Example 1-2 Preparation and Preparation of Reshaped Rice Containing Red Ginseng Powder

Except for using the dry powder of red ginseng instead of the dry powder of mulberry leaves, re-formed rice was prepared in the same manner as in Example 1-1, and cooked this, but re-formed rice containing red ginseng powder also after cooking Most of the rice grains did not form or the shape of the rice grains were distorted. From this, it was confirmed that the rice grain formation after cooking was not influenced by the kind of functional component.

Example 2 Search for Food Additives Required for the Preparation of Reshaped Rice

From the results of Example 1, it was confirmed that after the re-shaped rice is cooked, most of the rice grains are not formed or the shape of the rice grains is distorted. The purpose of this study was to determine whether rice grains had a normal form and which thickeners most effectively form normal rice grains.

Reformed rice was prepared by adding acceptable thickeners (oleoresin rosemary, white sugar, dextrin, gelatin, gum arabic, tara gum, guar gum or xanthan gum) as food additives. Specifically, except that 10g dry powder of mulberry leaf, 40g of rice, 45g of glutinous rice and 5g of a thickener was used, re-formed rice was prepared in the same manner as in Example 1-1, and was cooked.

As a result, each exhibited different disadvantages. Specifically, when oleoresin rosemary was used, the effect of the thickener was not large, and when white sugar was used, the sweetness was excessive to inhibit the taste as rice, and when gelatin was used, the grains of rice were gelled to make the texture as rice. In the case of gum arabic, tara gum, guar gum, and xanthan gum, the grains absorbed excessive moisture and could not be obtained as rice. When dextrin was used, the mulberry leaves in rice grains partially gathered, Due to gelatinization, normal rice grains could not be formed, which resulted in a decrease in palatability.

On the other hand, as a result of performing the same experiment using red ginseng, it was possible to obtain a result similar to the remolded rice containing mulberry leaves.

As a result, the experimental results were compared and analyzed comprehensively. Finally, it was confirmed that dextrin was used to exhibit the most excellent cooking ability.

Example 3 Search for Supplementary Ingredients for the Preparation of Reshaped Rice

As shown in Example 2, when dextrin was used, it showed relatively best cooking properties, but the mulberry leaves in rice grains were partially gathered, excessively luxuryed, and the shape of rice grains collapsed after cooking. An attempt was made to search for auxiliary components.

First, in order to enhance palatability reduced by excessive gelatinization, an auxiliary component for suppressing excessive gelatinization was added to the remolded rice. In addition, in view of the characteristics of the re-formed rice, it was intended to search for the appropriate auxiliary ingredients in the dry powder of various foods (starch) containing starch while having low luxury properties.

Specifically, except using a mixture of 10 g of dry powder of mulberry leaves, 35 g of rice, 45 g of glutinous rice, 5 g of dextrin and 5 g of powder of various starch foods (soybeans, green beans, barley, sweet potatoes, potatoes, millet, crude or blood) To prepare a re-molded rice in the same manner as in Example 1-1, it was cooked.

As a result, excessive gelatinization was not suppressed when using grains such as soybean, mung bean, barley, millet, crude and blood, and excessive gelatinization was suppressed when sweet potato was used, but the taste of rice was inhibited due to sweetness peculiar to sweet potato. On the other hand, when the potato was used, excessive luxury was suppressed to maintain the shape of the rice grains, and the palatability of the rice was not inhibited, and the problem that the mulberry leaf powder in the rice grains was partially resolved was also solved.

On the other hand, as a result of performing the same experiment using red ginseng, re-molded rice containing mulberry leaves were similar results.

Therefore, it was found that the reformed rice of the present invention preferably includes rice, glutinous rice, potato powder, dextrin, and functional ingredients (mulberry leaf powder or red ginseng powder).

Example 4 Determination of the Contents of Each Component Required for the Preparation of Remolded Rice

The optimum content of each component required for the re-formed rice determined in Examples 2 to 3 was determined based on the content of normal rice grains contained in cooked rice.

Example 4-1 Determination of the Contents of Each Component Required for the Preparation of Reshaped Rice Containing Mulberry Leaf Powder

Reforming rice was prepared in the same manner as in Example 1-1, except that rice, glutinous rice, potato powder, dextrin, and mulberry leaf powder were mixed at the following mixing ratio, and cooked it. At this time, as a 'positive control', rice cooked with re-molded rice prepared without including potato powder was used, and as a 'negative control', rice cooked with only rice was used. Subsequently, 100 g of each cooked rice was put into 500 ml of water at 10 ° C. and slowly stirred for 1 minute to separate the rice grains from each other, and then filtered through a 20 mesh sieve to obtain only rice grains. Among the rice grains, rice grains having a normal form were obtained. Was counted. Then, based on the rice grains of the negative control, the proportion of rice grains having the normal form contained in each cooked rice was measured (see Table 1).

Changes in the Proportion of Normal Form Rice Grains According to the Content Ratio of Each Component of Reconstituted Rice Containing Mulberry Leaves Experimental group Content (%, w / w) Rice ratio (%) rice Glutinous rice Potato Powder dextrin Mulberry Leaf Powder Positive control
Negative control
Experimental group 1
Experiment group 2
Experiment group 3
Experimental Group 4
Experimental group 5
Experimental Group 6
Experimental group 7
Experimental Group 8
Experimental Group 9
Experimental group 10
Experimental Group 11
Experimental Group 12
Experimental Group 13
Experimental group 14
Experimental group 15
Experimental Group 16
Experimental Group 17
Experimental Group 18
Experimental Group 19
Experimental Group 20
Experimental group 21 40
100
30
30
30
30
30
30
35
35
35
35
35
35
35
35
35
35
35
35
40
40
40 45
-
30
30
35
35
40
40
30
30
35
35
35
35
35
35
40
40
40
40
35
40
40 -
-
5
10
10
15
15
20
10
15
5
10
10
10
15
15
15
5
10
10
5
5
10 5
-
20
15
15
10
10
5
10
5
15
5
10
15
5
10
5
5
10
5
10
5
5 10
-
15
15
10
10
5
5
15
15
10
15
10
5
10
5
5
15
5
10
10
10
5 54
100
38
42
48
48
52
55
58
64
69
74
93
76
97
98
99
72
96
96
74
77
98

As shown in the results of Table 1, when the content of rice or glutinous rice is 30% (w / w) or the content of potato powder 5% (w / w) was confirmed that the ratio of the rice grains is generally low. In addition, even if the content of rice and glutinous rice is more than 35% (w / w) and the content of potato powder is more than 10% (w / w), the content of dextrin or mulberry leaf powder is 15% (w / w) The ratio of rice grains was not high.

Thus, 35-40% (w / w) rice, 35-40% (w / w) glutinous rice, 10-15% (w / w) potato powder, 5-10% (w / w) dextrin And it was confirmed that the rice cooked with the re-formed rice containing 5 to 10% (w / w) mulberry leaf powder can form a grain of rice to a similar degree to the rice cooked with white rice.

Example 4-2 Determination of the Contents of Each Component Required for the Preparation of Reshaped Rice Containing Red Ginseng Powder

Except for mixing the rice, glutinous rice, potato powder, dextrin and red ginseng powder in the following mixing ratio, re-formed rice was prepared in the same manner as in Example 1-1, cooked it, and then included in cooked rice The percentage of normal cooked rice was measured (see Table 2).

Changes in the Proportion of Normal Form Rice Grains According to the Content Ratio of Each Component of Reconstituted Rice Containing Red Ginseng Experimental group Content (%, w / w) Rice ratio (%) rice Glutinous rice Potato Powder dextrin Red Ginseng Powder Positive control
Negative control
Experimental group 31
Experimental group 32
Experimental Group 33
Experimental Group 34
Experimental group 35
Experimental Group 36
Experimental Group 37
Experimental group 38
Experimental Group 39
Experimental group 40
Experimental Group 41
Experimental group 42
Experimental Group 43
Experimental Group 44
Experimental Group 45
Experimental Group 46
Experimental Group 47
Experimental Group 48
Experimental group 49
Experimental 50
Experimental group 51 40
100
30
30
30
30
30
30
35
35
35
35
35
35
35
35
35
35
35
35
40
40
40 45
-
30
30
35
35
40
40
30
30
35
35
35
35
35
35
40
40
40
40
35
40
40 -
-
5
10
10
15
15
20
10
15
5
10
10
10
15
15
15
5
10
10
5
5
10 5
-
20
15
15
10
10
5
10
5
15
5
10
15
5
10
5
5
10
5
10
5
5 10
-
15
15
10
10
5
5
15
15
10
15
10
5
10
5
5
15
5
10
10
10
5 42
100
33
38
44
43
47
51
53
58
61
69
90
72
92
93
96
67
93
94
68
70
96

As shown in the results of Table 2, as in the result of Table 1, when the content of rice or glutinous rice is 30% (w / w) or the content of potato powder is 5% (w / w) of the grain of rice Although the ratio was low, the dextrin or red ginseng powder content was 15% (w / w) even if the content of rice and glutinous rice was 35% (w / w) or more and the potato powder content was 10% (w / w) or more. In this case, the ratio of rice grains was not high.

Thus, 35-40% (w / w) rice, 35-40% (w / w) glutinous rice, 10-15% (w / w) potato powder, 5-10% (w / w) dextrin And it was found that rice cooked with re-formed rice containing 5 to 10% (w / w) red ginseng powder showed a degree of luxury similar to rice cooked with white rice.

Claims (2)

(i) 35-40% (w / w) rice, 35-40% (w / w) glutinous rice, 10-15% (w / w) potato powder, 5-10% (w / w) Mixing dextrin and 5 to 10% (w / w) mulberry leaf dry powder or red ginseng dry powder and grinding to have a particle size of 200 to 250 mesh; (ii) adding water to 20 to 30% (w / w) with respect to the weight of the powder, applying to an extruder, molding, and then turning it into a grain of rice; And, (iii) a method of producing functional re-molded rice, comprising the step of hot-air drying or lyophilizing the ceramics. Prepared by the method of claim 1, 35 to 40% (w / w) rice, 35 to 40% (w / w) glutinous rice, 10 to 15% (w / w) potato powder, 5 to 10% ( Functional reshaping rice comprising w / w) dextrin and 5 to 10% (w / w) mulberry leaf dry powder or red ginseng dry powder.