KR20170062177A - Preparing method of nurungji comprising an enzymatic lysate of sea tangle - Google Patents
Preparing method of nurungji comprising an enzymatic lysate of sea tangle Download PDFInfo
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- KR20170062177A KR20170062177A KR1020150167672A KR20150167672A KR20170062177A KR 20170062177 A KR20170062177 A KR 20170062177A KR 1020150167672 A KR1020150167672 A KR 1020150167672A KR 20150167672 A KR20150167672 A KR 20150167672A KR 20170062177 A KR20170062177 A KR 20170062177A
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- rice
- enzyme
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- kelp
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- 238000001556 precipitation Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000012925 reference material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000010421 standard material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229910021653 sulphate ion Inorganic materials 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 235000008210 xanthophylls Nutrition 0.000 description 1
- 150000003735 xanthophylls Chemical class 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Abstract
More particularly, the present invention relates to a process for preparing a rice gruel, which comprises (a) adding an enzyme and a proteolytic enzyme to the kelp to prepare a seaweed enzyme digestion concentrate, (b) (C) adding rice starch hydrolyzate to the rice bran in the step (b); and (c) adding rice starch hydrolyzate in step (b) The present invention relates to a manufacturing method of a burned rice, and to a burned rice to which a sea tangle enzyme decomposition concentrate is added according to a manufacturing method.
The method of the present invention is to prepare a rice cake with improved chewiness while maintaining water hardness and water holding power at the time of cooking by adding the decomposed extract of sea tangle enzyme extracted by the enzymatic digestion method and to use the improved rice cake as a snack or a material of instant food Can be used to make.
Description
More particularly, the present invention relates to a process for preparing a rice gruel, which comprises (a) adding an enzyme and a proteolytic enzyme to the kelp to prepare a seaweed enzyme digestion concentrate, (b) (C) adding rice starch hydrolyzate to the rice bran in the step (b); and (c) adding rice starch hydrolyzate in step (b) The present invention also relates to a method of manufacturing a burned rice and a burned rice to which a tangle enzymatic decomposition concentrate prepared by the above method is added.
Nurungji is a kind of Korean food called "Gamachi" or "Nolbukbap", which is one of the most popular snacks when snacks, breads, and other snacks were not many like today. Nurungji is usually made of rice, barley or beans, which are placed on the bottom of a rice cooker when they are cooked in a conventional rice cooker. Some of them are called rice nurungji, barley rice noodle, bean curd rice depending on the amount of rice. In the days when snack street was precious, Nurungji tasted and sang, and when it eats, it boiled, and everyone liked it. When it was made a snack street in a house with many children, it made a lot of rice cake by eating rice. However, as more and more sweets, breads, and other snacks are used, and electric cookers and pressure cookers are used more often, they are not easily found unless they have to undergo a separate manufacturing process.
Recently, there are various kinds of confectionery which follow the memories, and also various kinds of cookies which are made by burning the rice noodles, such as fried rice noodle fried with cooking oil, and a certain amount of rice is pressed for a predetermined time to forcibly cook rice, A manufacturing apparatus has been developed and commercialized. In addition, Nurungji is made of cereal such as rice, which is made of rice, and can be used as a food when boiled with water. It is also used as a cooking material, such as Nurungji-tang, which is made by pouring boiled sauce with roasted seafood and vegetables in fried Nurungji The range is expanding.
Nurungji, which has been developed to date, has been diversifying its products with the emphasis on addition of seasoning ingredients or grains to the rice noodles. However, when used for various purposes such as adding hot water or water, Nurungji is not easily crumbed or is not excellent in chewiness due to excessive hardness even when it is crumbled or the rice soup itself is consumed.
On the other hand, the present inventors have developed and registered a patent for an enzyme decomposition product of sea tangle or seaweed, and a manufacturing method thereof (Publication No. 10-2008-0022948). This method provides a useful experimental method in that an extract containing the active ingredient of sea tangle or seaweed can be efficiently prepared. However, studies on the preparation of Nurungji and its preparation method by increasing the viscous component by adding seaweed enzyme decomposition concentrate are not yet known.
Therefore, we need to make a product reinforced with elasticity and softness by adding toughness component of kelp to the rice cake with high content of water-soluble viscous ingredient and using tallow which has rich flavor.
Therefore, the present inventors have found that a high content of a viscous polysaccharide component in a seaweed enzyme digestion concentrate extracted using an enzymatic digestion method, and the present invention has been accomplished by the preparation of a burned persimmon juice to which a seaweed enzyme digestion concentrate is added.
It is therefore an object of the present invention
(a) preparing a seaweed enzyme digestion concentrate by adding an enzyme and a proteolytic enzyme to the kelp;
(b) dehydrating the rice after washing the rice, and adding the kelp enzyme digestion concentrate of step (a); And
(c) preparing the rice after the rice of the step (b) is cooked, and a process for producing the rice paste by adding the tangle enzymatic digestion concentrate.
It is another object of the present invention to provide a burned rice with an added tear enzyme decomposition concentrate.
To achieve these and other advantages and in accordance with the purpose of the present invention,
(a) preparing a seaweed enzyme digestion concentrate by adding an enzyme and a proteolytic enzyme to the kelp;
(b) dehydrating the rice after washing the rice, and adding the kelp enzyme digestion concentrate of step (a); And
(c) preparing the rice after the rice of the step (b) is cooked, and adding the tangle enzymatic digestion concentrate to the rice.
In order to achieve another object of the present invention, the present invention provides a burned rice to which a sea tangle enzyme decomposition concentrate is added.
Hereinafter, the present invention will be described in detail.
The present invention
(a) preparing a seaweed enzyme digestion concentrate by adding an enzyme and a proteolytic enzyme to the kelp;
(b) dehydrating the rice after washing the rice, and adding the kelp enzyme digestion concentrate of step (a); And
(c) preparing the rice after the rice of the step (b) is cooked, and adding the tangle enzymatic digestion concentrate to the rice.
Each step will be described in detail.
The step (a) is characterized in that an enzyme and a proteolytic enzyme are added to the kelp to obtain a seaweed enzyme digestion concentrate.
In addition to various pigments such as carotene, xanthophylls and chlorophyll, 'kelp' of the present invention contains carbohydrates such as mannitolaminarin and alginic acid, which are components of cell walls, and iodine and vitamin B2 · It is one of seaweeds containing amino acids such as glutamic acid. Most of the ingredients are 16% moisture, 7% protein, 1.5% fat, 49% carbohydrates, and 26.5% inorganic salts. 20% of the carbohydrates are cellulose and the rest are polysaccharides such as alginate and laminarin. In particular, there are many inorganic salts such as iodine, potassium and calcium. The amino acids in the kelp, called laminin, have the effect of lowering blood pressure.
The kelp that can be used in the present invention is not particularly limited, and commercially available kelp can be easily purchased and used. More preferably, the kelp enzyme digestion concentrate was prepared using dried sea tangle.
The 'sugar-degrading enzyme' is a carbohydrase that degrades the glucosidic bonds of long-chain glucose, such as polysaccharides in carbohydrates. It is normally secreted from the digestive juices, and includes amylase, maltase, lactase, sucrase and the like. More preferably, Viscozyme L (Novozyme), a commercial enzyme, was used in the present invention. Viscozyme L contains enzymes that act like arabinanase, beta-glucanase, cellulase, hemicellulase, and xylanase , And is involved in the decomposition of constituents of seaweed polysaccharide.
The 'protease' is produced in all organisms including animals, plants, microorganisms, etc., and is an enzyme that decomposes proteins into amino acids and peptides. The proteolytic enzymes produced by microorganisms vary in their reaction characteristics. Depending on the main functional groups present in the active site, proteases such as serine protease, aspartic protease, cysteine protease, matrix metallo protease protease). It can also be divided into acid protease, neutral protease and alkaline protease depending on the optimum pH of the enzyme reaction. The proteolytic enzymes produced by microorganisms have been reported to degrade casein, keratin and gelatin, and to dissolve blood clots and are widely used in detergents, foods, pesticides, pharmaceuticals, leather, textiles and feed industries. More preferably, a neutral protease (NP-1300), which is a protease extracted and purified from Bacillus subtilis , was used in the present invention.
The step (b) is characterized in that the rice is washed, dehydrated and then added with a kelp enzyme digestion concentrate of step (a).
The rice of the present invention is divided into three types according to its length, such as Japonica, Indica and Javanica. Javanica is similar to Indica and is often divided into Indica and Japonica. Indica has a long grain and does not have a sticky when cooked. It is suitable for dish dishes. Joponica is a rice that Koreans and Japanese eat as stocks. It is short and round compared to Indica. More preferably, it is characterized by using japonica rice.
Wherein the step (c) comprises a step of preparing the rice after the rice of step (b) is cooked, and a step of adding the sea tangle enzyme decomposition concentrate to the rice.
The 'cooking' of the present invention refers to a cooking process in which water is added to rice containing about 14% to 15% moisture and then heated to finish rice with about 65% moisture. More preferably, the moisture content is about 25% to 30%, dehydrated, and then cooked in a steam pot using water vapor.
The 'Nurungji' according to the present invention is a term used to refer to rice cooked on the bottom of a pot when cooking rice, and is also known as Nurung Gang, Gammachi, Kamachi, and Nengnengbap. Taste sucks, eat snacks, pour water, boil and drink. When the rice is cooked while absorbing the water, the rice will not have much water left on the bottom of the pot. When the bottom temperature of the pot is above 200 degrees Celsius, the rice balls on the bottom are browned by the 'aminocarbonyl reaction' And simultaneously generates a volatile 'carbonyl compound'. This ingredient penetrates into the rice to form a distinctive flavor of savory rice. If you boil the water, it will be called "Nurungjip". More preferably, the dehydrated rice is prepared by adding a kelp enzyme decomposition concentrate to the rice after the cooking and using the apparatus for preparing rice cake.
In the present invention, the sugar chain degrading enzyme of step (a) is at least one selected from the group consisting of arabin hydrolyzate,? -Glucanase, cellulase, hemicellulase, and xylanase.
The above sugar chain degrading enzymes are the same as those described above.
In the present invention, the protease of step (a) is a protease isolated from Bacillus subtilis and is characterized in that it is at least one selected from the group consisting of serine protease, aspartate protease, cysteine protease and substrate metal protease, depending on the main functional groups present in the active site By weight.
The protease is the same as described above.
In addition, the present invention provides a method for producing rice of step (b) characterized by using a variety of Japonica rice.
The japonica rice of the present invention is shorter and rounder than the other major rice varieties Indica rice. Rice is basically composed of more than 90% starch. Japonica species are characterized by the fact that amylose in starch is lower than Indica because it is cheaper and more glossy than Indica. The weight varies slightly depending on the varieties, but the weight of japonica rice is lighter than Indica rice.
The step (b) of the present invention provides a preparation method characterized by adding 5 to 15% by weight of a kelp enzyme degradation concentrate based on the total weight of the rice.
In the present invention, 'addition' means that the tangle enzyme concentrate is added to the rice before preparing the rice cake, and more preferably, the dehydrated rice is sprayed by spraying using a spray nozzle. And 5% by weight, preferably 15% by weight and 20% by weight, respectively, based on the total weight of the rice, and more preferably 10% by weight of the sea tangle degradation concentrate based on the total weight of the rice .
The present invention provides a burned rice to which a tangle enzymatic digestion concentrate is added, which is produced according to the above-described method.
In one embodiment of the present invention, the extract is extracted with hot water pressure extraction method (seaweed extract, HW) and enzyme hydrolysis method (seaweed enzyme decomposition concentrate, EH) Respectively. After analyzing the general components of dried seaweed, the components of seaweed extract (HW) and seaweed enzyme digestion concentrate (EH) were analyzed and it was confirmed that the sugar content of EH was high (see Table 2 and Table 3). The molecular weights of HW and EH, the uronic acid content, the constituent sugar content and the inorganic component content were analyzed and it was confirmed that the molecular weight of EH was lower (see Table 4). It was also confirmed that the uronic acid content was high, the mannose content was high, and the sulfate group was high (see Table 5). In addition, EH nutrient analysis showed that the calorie content and dietary fiber content were high and calcium and iron contents were high (see Table 6).
In another embodiment of the present invention, the washed rice is dewatered and then sprayed with a spray nozzle for 5% by weight, 10% by weight, 15% by weight and 20% by weight of the total weight of the rice, respectively After that, the cooked rice is cooked using a steam cooker. The rice is cooked using the rice-burning rice making apparatus (see Fig. 2).
In another embodiment of the present invention, the hardness, the color, the reducing sugar content, the water binding capacity, and the sensory preference of the prepared rice gruel were measured and statistically processed. As a result, it was confirmed that the hardness was decreased as the concentration of the concentrate was higher, and the chromaticity was increased as the concentration of the concentrate was higher, so that the redness (a) and yellowness (b) were increased. The reducing sugar content was found to be higher when the concentration of the concentrate was higher, and the water binding power was the highest when the concentration of the concentrate was 10% by weight (see Table 8). As a result of examining the sensory characteristics of each sample, it was confirmed that the concentration of the concentrate of 10 wt% is the highest (see Table 9).
Accordingly, the present invention provides a method for producing a rice cake with a sea tangle enzyme decomposition extract added thereto. The method of the present invention is to prepare a rice cake with improved chewiness while maintaining water hardness and water holding power at the time of cooking by adding the decomposed extract of sea tangle enzyme extracted by the enzymatic digestion method and to use the improved rice cake as a snack or a material of instant food Can be used to make.
FIG. 1 shows a process of extracting a seaweed enzyme digestion concentrate using an enzyme hydrolysis method using dried seaweed.
FIG. 2 shows a process for preparing a rice cake with addition of a sea tangle enzyme digestion concentrate.
Hereinafter, the present invention will be described in detail.
However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
<Experimental Method>
Preparation of kelp extract
Extracts of kelp were extracted by hydrothermal pressurization. Followed by pressure extraction at 121 ° C for 5 hours. Seaweed extracts extracted by hydrothermal pressurization were used as control.
Seaweed extracts were prepared by enzymatic hydrolysis. More preferably, a 10-fold amount of water is added to a dried seaweed sample cut into a size of 5 x 5 cm, and then subjected to stirring dipping at 25 ° C for 15 minutes, and then the process of discharging the feed water is repeated twice to add salt and impurities Respectively. After that, 17 times of the weight of the remaining sea tangle sample was added, and the pH was adjusted to 5.5 using citric acid and sodium carbonate (Na 2 CO 3 ). Enzyme (Viscozyme L) was added to the kelp dry weight to 10 to 15%, and enzyme hydrolysis was performed at 55 캜 for 30 hours. The hydrolyzed extract was heat-treated at 121 ° C for 30 minutes to inactivate the enzyme. To remove the protein, 1% by weight of the protease (Neutral protease NP-1300) was added to the dried kelp and the enzyme was treated for 2 hours. After that, isoelectric point precipitation was performed by adjusting the pH, and the enzyme was inactivated and centrifuged at 3000 g for 30 minutes. The precipitate was removed and the resulting supernatant was concentrated to a sugar content of 20 Brix to obtain a kelp enzyme digestion concentrate containing kelp mucopolysaccharide.
Preparation of analytical samples according to decomposition method
For the general component analysis, the concentrate prepared according to the enzyme hydrolysis method was used by lyophilization, and the concentrate was rehydrolyzed according to the experimental method for analyzing the sulfate, uronic acid, constituent sugar and postcourse. More preferably, the hydrolyzed powder was dissolved in 50 ml of distilled water, centrifuged, and the supernatant was added to a reaction vial with a teflon-lined cap. 5 ml of 1N HCl was added and the mixture was stirred at 110 ° C for 5 hours Lt; / RTI > Then, hydrochloric acid was removed using a rotary vacuum evaporator, and then 10 ml of distilled water was added thereto. This procedure was repeated three times and neutralized, and then stored at -20 ° C and used as an analytical sample.
Measurement of average molecular weight by GPC
The average molecular weight of the samples extracted by gel permeation chromatography (GPC) was measured. A calibration curve was drawn with the logarithm of the molecular weight of the reference material with respect to the elution rate of the sample dissolved in 0.1 M NaNO 3 solution. The average molecular weight of the sample was calculated from the prepared calibration curve. The standard materials were 0.59 × 10 4 , 1.18 × 10 4 , 2.28 × 10 4 , 4.73 × 10 4 , 11.2 × 10 4 , 21.2 × 10 4 , 40.4 × 10 4 , 78.8 × 10 4 pore of the standard pullman kit (Shodex) The mixture was prepared to have a concentration of 100 mg using the size.
Uronic acid content analysis
The content of uronic acid was analyzed according to the method of Knutson and Jeanes. More preferably, 24.73 g of H 3 BO 3 is dissolved in 45 ml of 4M KOH solution, and the total volume is adjusted to 100 ml with distilled water. 25 ml of concentrated H 2 SO 4- borate reagent. 0.7 ml of kelp extract was added to 6 ml of H 2 SO 4 -borate reagent, and the mixture was stirred and cooled. To the cooled solution was added 0.2 ml of carbazole solution (carbazole dissolved in ethanol at a concentration of 0.1%), stirred, heated in a water bath at 55 ° C for 30 minutes, developed, and absorbance was measured at 530 nm.
Content content per composition
After the extract was hydrolyzed by a pretreatment method for analysis, 1 ml of the sample was passed through Amberite IR 200 to remove metal ions. Followed by ion chromatography (IC). The standard constituent sugars are L-fucose, D-galactose, D-xylose, L-ribose, D-glucose, L-rhamnose, (mannitol) was used and the content of constituents of kelp extract was calculated by area ratio to standard peaks.
Inorganic content analysis
The inorganic component analysis was performed using an atomic absorption spectrophotometer. More preferably heated until it became transparent after taking 0.5g of the seaweed extract into a 20% HNO 3 10 ml with 60% HClO 4 3 ml. Set the transparent sample to 50 ml with 0.5 M nitric acid. The sample solution was collected in a test tube for measurement, and 8 ml of the standard solution was added to the other vials to prepare a standard solution. In the blank test, 8 ml of 0.5 M nitric acid solution was sampled.
Nurungji Manufacturing
We used the potato varieties of japonica rice. The prepared rice was washed three times with water, immersed for 3 hours, and the moisture content was about 25 to 30%, followed by a dehydration process for 30 minutes. 5 wt%, 10 wt%, 15 wt%, and 20 wt% of the dehydrated rice was sprayed by spraying using a spray nozzle, respectively. The coated rice was placed in a steam pot, steamed for 40 minutes, and then heated. The rice was cooked for 10 minutes and placed in a rice cooker. The finished cooked rice was put into a manual baking machine (Batel industrial Co.) equipped with a circular tin plate having a diameter of 15.5 cm and a height of 1.5 cm. Heated at 160 占 폚 for 10 minutes, inverted and reheated for 7 minutes, then allowed to stand at room temperature for one day.
Longitude of Nurungji
The kelp enzyme digestion concentrate was added to each concentration, and the prepared kelp rice was cut into 2.5 × 2.5 × 0.5 cm and measured using a Texture Analyzer (Stable Micro System Co. Ltd.). Conditions for measuring the hardness are shown in Table 1 below.
Color of the rice cake
The colorimetric measurement after the preparation of the burned rice was performed using a color difference meter (Color Techno System Co. Ltd.). The instrument was calibrated by installing a standard color plate (X = 94.32, Y = 96.25, Z = 114.61), and then each sample was placed in a circular cell and the L (lightness) A (redness) representing the degree of yellow and b (yellowness) representing the degree of yellow.
Reducing sugar content of Nurungji
3 g of the rice powder was placed in a 50 ml volumetric flask, stirred for 1 hour, and then centrifuged at 8,000 rpm for 30 minutes. Then, the supernatant was diluted, taken in a 1 ml test tube, added with 1 ml of dinitrosalicylic acid (DNS) reagent, mixed well, and boiled at 100 ° C for 10 minutes. After cooling well at room temperature, 3 ml of distilled water was added and the absorbance was measured at 540 nm using a spectrophotometer. The measured absorbance values were substituted into the standard curves to determine the reducing sugar content.
The water binding force of Nurungji
The method of Medcalf & Gilles (Medcalf & Gilles, 1965) was modified and measured. 30 ml of distilled water was added to 500 mg of the sample, and the mixture was stirred at room temperature for 1 hour. Then, it was placed in a pre-weighed centrifuge tube and centrifuged at 8,000 rpm for 30 minutes. After centrifugation, the supernatant was removed, and the weight of the precipitated rice flour and the rice cake was measured and calculated as the weight ratio of the first sample.
Sensory test
Twenty students from Chonnam National University Fisheries and Ocean University were selected to explain the experimental purpose and characteristics of quality characteristics of Nurungji, and they were trained using commercially available Nurungji. The evaluation items were evaluated for color, flavor and taste in terms of appearance, hardness and chewiness in texture, and overall acceptability. The 5-point symbol scale method was used to indicate 5 points for the higher degree of preference and 1 point for the worse or weaker degree.
Statistical processing
The SPSS statistical program (Statistical Package for the Social Science, Ver. 20.0) was used to verify the significance of each sample. The data were analyzed by variance analysis, and Duncan 's multiple range test was performed to compare the significance of the difference by p <0.05.
≪ Example 1 >
Enzymatic decomposition of kelp enzyme for rice cake
<1-1> Comparison of general ingredients according to kelp extract preparation method
The general components of the two extracts were compared in order to select the concentrate containing a large amount of water - soluble viscous polysaccharide component in the hydrolytic extraction method and the enzymatic digestion solution extracted with the enzymatic digestion method. The process for producing the extract by the enzyme hydrolysis method is shown in Fig. The general components of hydrothermal pressurized extract and enzyme digestion and concentration were analyzed by the experimental method described above.
As a result, as shown in Table 2 and Table 3, The enzyme hydrolysis method (EH) showed lower protein content but higher sugar content than the hot water hydrolysis method (HW) used as a control.
method
protein
fat
<1-2> Comparison of molecular weight and yield according to kelp extract preparation method
The molecular weight and solids yield of the hydrothermal extract and the enzyme digestion concentrate of kelp were compared through the experimental method described above in order to select an appropriate extract as a sample for addition of the rice cake.
As a result, as shown in Table 4, the yield of solid content of the enzyme decomposition concentrate (EH) was much higher than that of hydrothermally pressurized extract (HW), and the molecular weight was low.
method
(% on dry basis)
weight (KDa)
<1-3> Composition per composition according to kelp extract preparation method
The contents of uronic acid, sulphate and constituent sugars of the hydrothermal extracts of the kelp and the enzyme digestion concentrate were compared through the experimental method described above in order to select an appropriate extract as a sample for addition of the rice cake.
As a result, as shown in Table 5, the content of uronic acid, sulfate, fuc, glu, rha, ribose, man (Man) Was higher. As shown in Table 4, it was confirmed that the total amount of uronic acid and the content of mannose were high even when the molecular weight of the enzyme-decomposed extract was low, so that the content of alginic acid, which is the basis of the polysaccharide, was excellent.
<1-4> Nutritional composition of decomposition of sea tangle enzyme
From the results of the experiment, nutrients were analyzed to determine the effect of enzyme digestion concentrate in the preparation of rice cake.
As a result, as shown in Table 6, the kelp enzyme decomposition concentrate had a calorific value of 204.5 kcal and could be a good source of calories, and the dietary fiber content was as high as 39.7%, and the calcium nutrients , It was confirmed that the content of iron was high,
≪ Example 2 >
Nori Rung with added kelp enzyme digestion concentrate
<2-1> Comparison of hardness and color of rice noodles according to the addition concentration of decomposition of sea tangle enzyme
Hardness and color were compared for the preparation of rice cake with good water holding capacity and good hardness and good chewiness. A method for preparing a rice cake by adding a sea tangle enzyme digestion concentrate is shown in FIG.
As a result, as shown in Table 7, it was confirmed that the hardness of the sample with no added tile enzyme decomposition concentrate as the control group was high and the hardness with the concentration of the concentrate was low. The addition of 5% did not show any significant difference from the addition of no added sample. The addition of 10% and 15% showed similar hardness and the lowest hardness of 20% added sample .
Also, when comparing the color of the burned rice, the L value is generally large, and the smaller the value of a and b, the brighter the naked eye looks. As shown in Table 7, the lightness (L) of the non-additive group was the highest, and the redness (Redness, a) and yellowness (b) b value was found to increase. On the other hand, L value, a value and b value did not show any significant difference in samples added 5 ~ 15%.
<2-2> Comparison of reducing sugar and water binding capacity according to the concentration of the sea tangle enzyme digestion concentrate
Most foods contain nitrogen compounds with amino groups, such as carbonyl compounds and proteins, which are produced by the degradation of reducing sugars or sugars and the oxidation of fats, and thus the quality of food due to browning may be expected (Kum & Han, 1999; Lee et al, 2006). Therefore, in order to confirm the factors affecting the color of the burned rice, the reducing sugar and water binding force of each sample were compared according to the above experimental method.
As a result, as shown in Table 8, it was confirmed that the reducing sugar content was higher as the concentration of the concentrate was higher. Reducing sugar content was the highest in the samples added with 20%, but no significant difference was found in the samples added with 5%, 10% and 15%, and no reducing sugar Low. Compared with the above Table 7, it was confirmed that the lightness decreases when the reducing sugar amount is high.
On the other hand, water binding force showed a significant difference in the samples added with 10%, and no significant difference was observed in the samples added with 5% and 15%. And the water binding capacity of the sample added with 20% was decreased to be the lowest value.
<2-3> Sensory characteristics and general preference according to addition concentration of sea tangle enzyme decomposition concentrate
The sensory symbol of food is a very important factor in choosing or ingesting food. Therefore, as described in the above experimental method, the difference in sensory characteristics such as color, smell, taste, strength, chewiness and overall acceptability was investigated after preparing the rice noodles with different concentrations of the sea tangle enzymatic digestion concentrate.
As a result, as shown in Table 9, the color evaluation was the highest with 10%, the 5% added sample, the 15% added sample and the no additive sample showed similar preferences and the 20% added One sample showed the lowest preference. The odor showed the highest preference for 10% added samples and the no preference for no added samples and 15% added samples showed no significant difference. The evaluation of hardness showed the highest preference of 10% added sample, and no significant difference was observed in the preference of no added sample, 5% added sample and 15% added sample. On the other hand, the preference for chewiness was highest in the samples with 20% added with soft characteristics than in the hard ones, and there was no significant difference in preference between samples added with 10% and 15% The least favored. The evaluation of overall acceptability showed that the samples with 10% tear hydrolyzate with excellent color, odor, taste, hardness and chewiness had the highest preference. On the other hand, there was no significant difference between 5% added, 15% added, and 20% added samples.
Likelihood
As described above, according to the present invention, it is possible to prepare a rice cake which is improved in chewiness while maintaining a good water holding capacity and hardness against water during cooking by adding an extract of decomposition of sea tangle enzymes extracted by the enzymatic digestion method, and the improved rice cake is used as a snack or instant food And the like.
Claims (6)
(b) dehydrating the rice after washing the rice, and adding the kelp enzyme digestion concentrate of step (a); And
(c) preparing the rice after the rice of the step (b) is cooked, and adding the tangle enzymatic digestion concentrate to the rice.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20230073051A (en) | 2021-11-18 | 2023-05-25 | 주식회사 새벽바다 | How To Make Seaweed Nurungji |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20230073051A (en) | 2021-11-18 | 2023-05-25 | 주식회사 새벽바다 | How To Make Seaweed Nurungji |
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