KR20160045155A - Preparing Method of coated rice using cudrania tricupspidate bureau extract and coated rice prepared therefrom - Google Patents

Abstract

The present invention relates to a method of preparing coated rice using a cudrania tricupspidata bureau extract and coated rice prepared therefrom. The method comprises: a step of preparing coated rice by immersing rice in a cudrania tricupspidata coating solution containing the cudrania tricupspidata bureau extract; and a step of irradiating a millimeter wave having a frequency of 30-300 GHz into the coated rice. Even if the coated rice is washed, a cudrania tricupspidata coating layer is not delaminated. In addition, excellent antioxidant power is represented, and the content of GABA increased.

Description

TECHNICAL FIELD The present invention relates to a method for preparing coated rice using cucumber extract and a method for producing coated rice using the extract,

The present invention relates to a method for producing coated rice in which milled rice is coated with extract coated with rice cakes, and coated rice prepared thereby.

Cudrania tricuspidata (Cudrania tricuspidata) is a deciduous tree belonging to the mulberry and the tree, which is called Gujipongpung, Guttashishi,

Root bark, tree vine, bark and leaf of Cucumis japonica have various effective ingredients in the body, and they have been used as antihypertensives, tuberculosis drugs, antipyretics, diuretics and topical agents.

In addition, it is applied to patients who can not use chemotherapy or radiation therapy, and has good effect. It not only makes the tumor grow less, it also reduces the pain and improves the appetite.

Although there is an effort to utilize these cucurbit trees as food, the use of cucurbit tree as a food is insufficient due to the fact that the unique odor of the cucumber tree can not be removed.

Korean Patent Registration No. 0816422 discloses a method for preparing a coating solution by adding sodium alginate to an extract obtained by extracting the roots of Cucumis japonica, and coating the rice with the coating solution, followed by naturally drying the coated rice . However, there is a problem in that the coated rice is insufficient in functionality and inferior in sensory properties.

On the other hand, a millimeter wave refers to a certain frequency band (30 to 300 GHz) among frequencies of a microwave (300 MHz to 300 GHz), and is a frequency band which is not yet used in the food field.

Microwave applications for food originate from the principle of the generation of vibrational heat as a result of the absorption of the innumerable short wavelengths in the frequency band between 300 MHz and 300 GHz by food materials and for the first time since the end of World War II And has begun to be applied to new devices for cooking food. The first food appliance was a microwave oven made by General Electric Company of the United States, which was used mainly for heating sausage, hamburger, and sandwich. At this time, the permitted frequencies are slightly different for each country depending on the purpose of use, and mainly use 915 ± 25 MHz and 2450 ± 50 MHz.

Accordingly, there is a demand for a method of manufacturing rice which not only improves the quality of functional materials of rice coated with extracts, improves quality, but also exhibits excellent sensory properties, using a specific frequency band.

Korean Patent No. 0816422 Korean Patent No. 1016962

It is an object of the present invention to provide a method for producing coated rice using an extract of Coleoptera, which does not deteriorate even when the coated rice is washed.

Another object of the present invention is to provide a coated rice produced according to the above-described method.

In order to accomplish the above object, the present invention provides a method for preparing coated rice using the extract of Cucurbitaceae, comprising the steps of: preparing coated rice by dipping rice in a cucumber coating solution containing Cucurbitac extract; And irradiating the coated rice with a millimeter wave having a frequency of 30 to 300 GHz.

The millimeter wave may be 30 to 100 GHz, and the millimeter wave irradiation time may be 50 to 1000 seconds.

The extract can be obtained by extracting at least one member selected from the group consisting of fruit, leaves and stem of a tree with water, a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof.

The above-mentioned coating solution may be a mixture of a stem extract of Cedarwood and a leaf extract of Cedarwood tree at a weight ratio of 1: 2 to 5.

The above-mentioned stem extract of Curcuma japonica may be obtained by mixing stem and water of a curd tree with water at a weight ratio of 1: 3 to 5 and extracting it by hot water.

The leaf extract of Curcuma longifolia can be obtained by mixing leaf and water of Cucurbitaceae at a weight ratio of 1: 8 to 12 and then extracting by hot water.

At least one selected from the group consisting of fruits, leaves and stems of Cucumis japonica can be extracted nine times at 90 to 110 ° C and dried at 10 to 20 ° C for nine times.

The concentration of the coating solution may be 20 to 35 brix.

According to another aspect of the present invention, there is provided a method of producing a coated rice using the extract of Cucurbitaceae according to the present invention.

According to another aspect of the present invention, there is provided a method of increasing the amount of rice grains of rice, comprising the steps of: preparing rice coated with rice; And irradiating the coated rice with a millimeter wave having a frequency of 30 to 300 GHz.

The irradiation time of the millimeter wave may be 50 to 1000 seconds.

The extract can be obtained by extracting at least one member selected from the group consisting of fruit, leaves and stem of a tree with water, a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof.

The coated rice using the extract of the present invention of the present invention does not fall off even if it is washed with water and has a large amount of cracks on the surface thereof, so that it is possible to improve the texture and texture of the rice when cooked.

In addition, the coated rice using the extract of the present invention has high antioxidative residual ratio and high content of calcium in cooking and low in the protein content of the coated rice, so that the rice can be provided with excellent quality.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic diagram of an apparatus for emitting millimeter waves according to an embodiment of the present invention.
2A is a SEM photograph (X500, X1000) of a surface of a coated rice prepared according to an embodiment of the present invention.
2B is a SEM photograph (X500, X1000) of the surface of the coated rice prepared according to the comparative example of the present invention.

The present invention relates to a method for producing coated rice using an extract of Coleoptera japonica, in which the coating layer does not fall off even when the coated rice is washed, and to the coated rice thus produced.

Hereinafter, the present invention will be described in detail.

The method for preparing coated rice using the extract of Cucurbitaceae according to the present invention comprises the steps of: preparing coated rice by soaking rice in a cucumber coating solution containing Cucurbitac extract; And irradiating the coated rice with a millimeter wave having a frequency of 30 to 300 GHz.

First, coated rice is prepared using the above coating solution.

The coated rice is immersed in a coating solution containing extracts of rice cakes for 20 to 100 seconds, preferably 20 to 50 seconds, so that the coating solution is coated on the surface of the rice. When the immersion time is less than the above lower limit, the coating solution is not coated on rice and the amount of mercury may not be improved even when the millimeter wave is treated. If the immersion time is above the upper limit, the sensibility may be lowered. Whether or not the coating liquid is coated on the surface of rice can be determined by the color of rice. For example, if the surface of the rice after coating is yellowish, the coating solution is well coated.

The concentration of the coating solution is 20 to 35 brix, preferably 25 to 30 brix; When the concentration of the coating solution is less than the lower limit, the coating layer may easily fall off after washing with water even if irradiated with millimeter waves. If the concentration exceeds the upper limit, the content of the drug may be decreased and the functionality may be lowered even if millimeter waves are irradiated.

The above-mentioned cryoprotective coating liquid contains cryoprotectant extracts. The cryoprotectant extracts are obtained by extracting at least one selected from the group consisting of fruit, leaves and stem of a cocoon tree with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof, It is extracted with hot water using water. More preferably, the extract of Curcuma longa is a mixture of a stem extract of Curcuma longa and a leaf extract of Cucurbitaceae at a weight ratio of 1: 2 to 5. When the leaf extract of Curcuma longifolia is less than the lower limit, the antioxidative residual ratio after the cooking is not excellent even if millimeter waves are irradiated. If the above extract is above the upper limit value, even if the millimeter wave is irradiated, Can not be improved and the protein content can be increased.

When the content of water is less than the lower limit based on the stem of a cedarwood, the stem extract of the cedarwood is mixed with the stem of the cedarwood and water in a weight ratio of 1: 3 to 5, Is not increased, and if it exceeds the upper limit value, the functionality may be lowered.

In addition, the leaf extract of the above-mentioned Codonopsis lanceolate is obtained by mixing the leaves and water of Codonopsis lanceolate at a weight ratio of 1: 8 to 12 and extracting it by hot water. When the content of water is lower than the lower limit value, The antioxidative residual ratio after cooking is not excellent. If the content is above the upper limit value, the content of the present invention may be lowered and the functionality may be lowered even when millimeter waves are irradiated.

The extract of the present invention is prepared by using at least one selected from the group consisting of fruits, leaves and stalks of cornflakes, dried nine times at 90 to 110 ° C and dried nine times at 10 to 20 ° C, In millimeter wave treatment, it is possible to have a slightly better antioxidant ability, high GABA content, low protein content, the removal of the unique aroma of the bamboo tree, and improved flavor compared to the non-corroded soybean paste treated.

Generally, it is divided into leaves, stem, root and fruit. Among them, leaf, stem and fruit; Preferably, in the case of using other parts other than the leaves and stems, the antioxidant ability and the giba content after the millimeter wave treatment are reduced, the protein content is not lowered, and the functionality may be lowered.

The rice used in the present invention is not particularly limited such as white rice, black rice, brown rice, and glutinous rice.

Next, the coated rice is irradiated with a millimeter wave.

Microwaves are collectively referred to as radio waves having a frequency of 300 MHz to 300 GHz (wavelength: 1 mm to 1 m), and a frequency band of 30 to 300 GHz (wavelength: 1 to 10 mm) is referred to as a millimeter wave do. Since the millimeter wave is very close to the light in the middle between the currently used radio frequency band and the infrared ray (about 0.1 mm in wavelength), it is usually used in high resolution radar or microwave spectroscopy and is not used in the food field.

The millimeter wave according to the present invention irradiates the coated rice with a frequency of 30 to 300 GHz, preferably 30 to 100 GHz, for 50 to 1000 seconds, preferably 200 to 800 seconds. Since the millimeter wave is not affected by the temperature, the temperature at the time of irradiation is not critical, but millimeter waves are preferably irradiated at a room temperature of 0 to 30 占 폚.

When the frequency of the millimeter wave is lower than the lower limit, the coating layer is desorbed by 80% or more, the antioxidant ability and the gas content are lowered and the protein content is increased, and the texture and the sensibility are lowered .

When the irradiation time of the millimeter wave is less than the lower limit value, the coating solution is easily removed by washing the coated rice, the antioxidant ability and the gas content may be lowered and the protein content may be increased. If the irradiation time exceeds the upper limit value, And the texture and the sensibility can be lowered.

The coated rice prepared according to the present invention has an improved quality from a conventional 6.8% by weight to 5.0 to 5.9% by weight, with a crude content of 20 to 30 mg / 100 g in a conventional 5 mg / 100 g (based on white rice) . In general, when the protein content of rice is 6.0 wt% or less, it is said to be the best quality.

The millimeter wave of the present invention is irradiated through the millimeter wave generator 100 of FIG. 1, and when the optimum frequency is searched, the optimal frequency absorption region is scanned through the generator 100, Search for frequency.

The millimeter wave generator 100 includes a millimeter wave generator 110, a duplexer and a circulator 120, an antenna 130, and a signal and data a display and record unit 150, and a control and power supply unit 160. In addition,

The millimeter wave generator 110 is a device that emits a millimeter wave so that millimeter waves can be scattered through the antenna 130.

The duplexer and the coupler unit 120 are coupled to a duplexer and a caculator. In the duplexer, power can be transmitted in both directions of transmission and reception, and millimeter waves can be transmitted from both sides at the same time. Also, the circuit is a circuit in which the direction of input and output is set cyclically between terminals having many directions.

The antenna unit 130 may irradiate millimeter waves to the food by spraying the millimeter wave applied from the millimeter wave generator 110 in the air. Also, when searching for the optimum frequency, it can be used to scan the optimal frequency absorption region.

The signal processing unit 140 controls signals according to transmission / reception of input / output signals and control information.

The storage and display unit 150 stores a command or data to be processed in a memory and visually expresses data on a monitor.

The power supply control and supply unit 160 controls power on and off of each element constituting the millimeter wave generator 100 or monitors a power supply anomaly state.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

< Example >

Production Example 1. Preparation of stem extract of Cucumber japonica

The stem of the cucumber was washed with water, and the water was removed and then pulverized with a freeze dryer. The powder was mixed with water at a weight ratio of 1: 3, and the mixture was subjected to hot water extraction at 100 ° C to prepare a stem extract of Cedarwood.

Production Example 2. Preparation of Leaf Extract of Curcuma chinensis

The leaves were washed with water and then the water was removed and then pulverized with a freeze dryer. The powder thus prepared and water were mixed at a weight ratio of 1:10, and the mixture was subjected to hot water extraction at 100 ° C to prepare a leaf extract of Cedarwood.

Production Example 3. Production of Stem Extract of Cucumber japonica

The stem extract of Cucumis japonica was prepared by the same method as Preparation Example 1, except that the stem of Cucumis japonica was steamed with steam at 90 ° C and dried at 20 ° C using 9 stems of Cucurbitaceae.

Production Example 4. Production of Leaf Extract of Curcuma chinensis

The leaf extract of Cucumis japonica was prepared by the same method as Preparation Example 2 except that the leaves of Cucumis japonica were steamed with steam at 90 ° C and dried at 20 ° C using 9 leaves of Cucurbitaceae.

Example 1.

The stem extract of Cucumis japonica prepared in Preparation Example 1 was concentrated to 25 brix, and the leaf extract of Cucumis japonica prepared in Preparation Example 2 was concentrated to 25 brix. The stem extract and leaf extract were mixed with 1: 3 Were mixed to prepare a coating solution having a concentration of 25 brix. The coated rice was immersed in the coating solution for 20 seconds, irradiated with a millimeter wave having a frequency of 72 GHz for 1000 seconds to prepare coated rice.

Example 2.

The same procedure as in Example 1 was carried out except that the stem extract of Cucurbitan tree prepared in Preparation Example 1 and the leaf extract of Cucurbitua tree prepared in Preparation Example 2 were used instead of the extract of Curcuma longa The extracts were prepared by using the extracts prepared in Preparation Example 4,

Comparative Example  1. Millimeter waves Do not investigate

The same procedure as in Example 1 was carried out except that white rice was immersed in the prepared coating solution for 20 seconds, dried and naturally dried to prepare coated rice.

Comparative Example  2. Frequency 500 GHz

The coated rice was prepared in the same manner as in Example 1, except that the coated rice was irradiated with a millimeter wave having a frequency of 500 GHz.

Comparative Example  3. Millimeter wave 2000 second survey

The coated rice was prepared in the same manner as in Example 1 except that the coated rice was irradiated with a millimeter wave for 2000 seconds.

Comparative Example  4. Frequency 2450 MHz

The coated rice was prepared in the same manner as in Example 1 except that the coated rice was irradiated with a microwave having a frequency of 2450 MHz.

Comparative Example  5. Weight ratio of stem extract and leaf extract 1: 1

The coating solution was prepared in the same manner as in Example 1 except that the stem extract and the leaf extract were mixed at a weight ratio of 1: 1 to prepare coated rice.

Comparative Example  6. Coating liquid concentration 10 brix

The extracts were concentrated in the same manner as in Example 1 except that the concentration of the coating solution was 10 brix, and coated rice was prepared using the concentrate.

<Test Example>

Test Example 1. Chromaticity Measurement

The chromaticity (spectrophotometer CM-700d, Konica Minolta, Japan) of the coated rice prepared in Examples and Comparative Examples was measured three times and the average value thereof was shown in Table 1 below.

division L (brightness) a (redness) b (yellow degree) Example 1 64.4 -0.52 15.2 Example 2 66.8 -0.50 15.7 Comparative Example 1 70.4 -0.51 13.1 Comparative Example 2 60.6 -0.49 15.1 Comparative Example 3 66.9 -0.50 15.9 Comparative Example 4 50.2 -0.89 17.9 Comparative Example 5 63.1 -0.53 15.0 Comparative Example 6 63.6 -0.48 14.5

As shown in Table 1 above, it was confirmed that when the millimeter wave was irradiated, the brightness decreased and the yellowness increased. Specifically, Comparative Example 1, which was not irradiated with millimeter waves, showed higher brightness and lower yellowing intensity than the other treatments.

Test Example  2. SEM  Measure

The coated rice prepared in Example 1 and Comparative Example 1 were frozen at -70 ° C and dried in a freeze drier (Freeze Dryer, Ilsin Lab Co., Korea) for 48 hours, and plated with gold-palladium At the accelerating voltage of 20 kV, the surface microstructure of the coated rice was examined using a scanning electron microscope (SEM, Scanning Electron Microscope, Japan) (X500, X1000).

2A is a photograph (X500, X1000) of a surface of a coated rice prepared according to Example 1 by SEM (X500, X1000), and FIG. 2B is a SEM photograph of the surface of a coated rice prepared according to Comparative Example 1 , X1000).

As shown in FIGS. 2A and 2B, the coated rice prepared according to Example 1 was cracked more than the coated rice of Comparative Example 1, so that the effect upon cooking rapidly occurred and the texture was improved.

On the other hand, in the coated rice of Comparative Example 1, since there is not a lot of cracks in the coating layer, the rice persists and texture is deteriorated.

Test Example  3.

Antioxidant, GABA content and protein content measurement

3-1. Antioxidant activity (%): The coated rice prepared according to the examples and the comparative examples were washed with water, and then 500 μL of each sample was cooked for 20 minutes at 100 ° C. in a test tube. DPPH solution (2.0 × 10 ^-4 , ethanol) 500 uL was added and reacted at room temperature for 10 minutes. The absorbance of each reaction solution was measured at 517 nm using a spectrophotometer (Thermoscientific, Biomate3S, Korea). As a control group, the degree of decrease in absorbance of the sample was examined by adding methanol instead of the sample.

[Equation 1]

3-2. (Mg / 100g): The coated rice prepared according to the examples and the comparative examples were washed with water and then the samples were taken at 100 캜 for 20 minutes. The extracted samples were analyzed by HPLC (Jarret HW et al., Anal. Biochem. 153: 189-198 (1986)).

3-3. Protein content (g / 100 g): Coated rice prepared according to Examples and Comparative Examples was measured using a rice protein analyzer (FOSS).

division DPPH radical scavenging ability (%) (Mg / 100g) Protein content (g / 100 g) Example 1 0.52 22.4 5.7 Example 2 0.48 25.8 5.2 Comparative Example 1 5.69 5.9 6.7 Comparative Example 2 4.23 18.4 6.5 Comparative Example 3 5.51 10.2 6.7 Comparative Example 4 8.12 5.1 7.2 Comparative Example 5 5.47 11.4 6.4 Comparative Example 6 5.60 5.5 6.7

As shown in Table 2 above, the coated rice prepared according to Examples 1 and 2 of the present invention exhibited superior antioxidative ability, increased amount of governess and lowered protein content than those of Comparative Examples 1 to 6 during cooking Respectively.

In Comparative Example 4, the antioxidant activity was not excellent, and the content of the protein was not only increased but also the protein content was increased. In addition, in Comparative Example 6, it was confirmed that the coating layer coated on the white rice surface was detached when the coated rice was washed with water, and the functionality was not excellent.

The amount of the crude protein prepared according to the present invention was 4 to 6 times higher than that of untreated white rice (5 mg / 100 g), and the protein content was 20 to 30% as compared to untreated rice (6.8 g / .

The lower the protein content, the better the quality. Depending on the quality, the rice is divided into 'rice', 'right' and 'rice'. Specifically, if the protein content is less than 6 g / 100 g, the quality is `good ', and if the protein content is 6.1 to 7.0 g / 100 g, it is'right' and not more than 7.1 g / 100 g.

Test Example  4. Sensory evaluation

20 panelists (10 males and 10 females, each having 3 or more years of sensory experience in the food-related field) measured the degree of preference of the coated rice of Examples and Comparative Examples and the rice cooked at 100 ° C for 20 minutes after washing with water Respectively. The evaluation is given by an integer from 1 to 9, and the panel synthesis is divided by the panel number, rounded off to the second decimal place. The higher the value of the preference figure, the better the preference.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Before cooking color 6.3 6.1 7.2 6.5 6.0 5.1 6.2 6.4 burnish 7.3 7.8 5.4 5.8 4.3 3.8 5.3 5.5 Exterior 7.8 8.3 4.9 6.4 6.5 5.1 6.0 5.8 After cooking color 6.9 6.7 6.3 6.8 6.6 5.3 7.0 6.8 Exterior 7.5 7.7 4.7 6.2 6.4 5.3 5.2 5.5 incense 7.3 7.9 2.1 5.0 4.7 3.5 5.3 4.1 flavor 7.7 7.4 5.1 4.1 3.7 2.4 5.5 2.9 Texture 7.9 8.5 3.1 5.8 5.9 4.7 6.0 5.0 Comprehensive likelihood 7.8 7.9 4.1 5.3 4.9 3.2 5.6 4.0

As shown in Table 3 above, the coated rice prepared according to Examples 1 and 2 of the present invention and the rice cooked therefrom were superior to the coated rice of Comparative Examples 1 to 6 and the cooked rice, respectively, .

The comparative example 1 was not uniformly coated, and a distinctive odor of the Cucurbitaceae occurred severely. However, it was confirmed that the specific odor of the above - mentioned Quinquinone was reduced by the treatment with the coriander or millimeter wave. In addition, it was confirmed that Comparative Example 4 is not the best in all respects such as color, appearance and taste.

100: millimeter wave generator 110: millimeter wave generator
120: Duplex and Culician section 130: Antenna section
140: signal processing device part 150: storage and display part
160: Power control and supply unit

Claims (13)

Preparing a coated rice by immersing the rice in a coating liquid containing the extract of Curcumin; And
And irradiating the coated rice with a millimeter wave having a frequency of 30 to 300 GHz. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt; The method of claim 1, wherein the millimeter wave is 30 to 100 GHz. The method according to claim 1, wherein the irradiation time of the millimeter wave is 50 to 1000 seconds. [Claim 2] The method according to claim 1, wherein the extract is selected from the group consisting of fruit, leaves and stem of Cucurbitaceae extracted with water, a lower alcohol having 1 to 4 carbon atoms or a mixed solvent thereof. Process for producing coated rice. [3] The method of claim 1, wherein the coating solution comprises a mixture of stem extracts of Cucurbitac tree and leaf extract of Cucurbitaceae at a weight ratio of 1: 2 to 5. [Claim 6] The method according to claim 5, wherein the stem extract of the Codonopsis lanceolata is prepared by mixing the stem and water of the ciceratum tree at a weight ratio of 1: 3 to 5, followed by hot water extraction. [Claim 6] The method according to claim 5, wherein the leaf extract of Curcuma longa is obtained by mixing the leaves of Curcuma chinensis and water at a weight ratio of 1: 8-12. [Claim 2] The method according to claim 1, wherein at least one selected from the group consisting of fruits, leaves and stems of Cucumis japonica is extracted nine times at 90 to 110 DEG C and dried at 10 to 20 DEG C for nine times. &Lt; / RTI &gt; The method of claim 1, wherein the concentration of the coating solution is 20 to 35 brix. A coated rice prepared by the method of any one of claims 1 to 9, which is prepared by the method of producing coated rice using the extract of Curcuma longa. Preparing a coated rice by immersing the rice in a coating liquid containing the extract of Curcumin; And
And irradiating the coated rice with a millimeter wave having a frequency of 30 to 300 GHz to increase the rice grain content of the rice. 12. The method according to claim 11, wherein the irradiation time of the millimeter wave is 50 to 1000 seconds. 12. The method according to claim 11, wherein the extract of Curcuma longa is extracted with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof, selected from the group consisting of fruit, A method for increasing the content.

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