KR20180136419A - Hot unpolished rice manufacture method containing extracts of Hericium erinacium - Google Patents

Abstract

The present invention relates to a process for preparing parched rice containing Hericium erinaceum extract. The present invention comprises following steps of: washing brown rice or white rice with purified water to obtain clean rice; mixing the clean rice with 5-10 parts by weight of Hericium erinaceum extract on a basis of 100 parts by weight of the purified water, immersing the same in the water for 1-3 hours; cooking the clean rice to cook rice; applying 5-7 parts by weight of oil to the inside of parched rice molding machine based on 100 parts by weight of the cooked rice and heating the entire parched rice molding machine uniformly to form the parched rice by injecting the rice into the parched rice molding machine; removing the parched rice and drying the same at 30-50 °C for 4-6 hours; and sterilizing the parched rice at 5-10 °C and vacuum packing.

Description

Technical Field [0001] The present invention relates to a method for preparing a rice gruel,

The present invention relates to a method for preparing a rice cake containing an extract of Aspergillus oryzae.

Recently, as interest in health has increased, research on functional food has been actively carried out. Among them, mushrooms have been rich in taste and nutrition since ancient times and have traditionally been used for edible and medicinal purposes.

From the pharmacological point of view, it is effective to prevent and improve adult diseases such as bio-defense, disease restoration, stroke, and heart disease. In addition, active ingredients effective for hyperlipidemia and senile dementia have been reported. In particular, inhibition of acetylcholine esterase activity in the brain promotes choline function in the brain, thereby alleviating symptoms of senile dementia.

In addition, anticancer activity, antioxidant activity, and immunity enhancement of β-D-glucans isolated from mushrooms have been reported, and many studies have been conducted on mushroom polysaccharides.

In the case of superoxide anion radicals generated during the metabolism process related to aging, it is highly reactive and destructive due to electron reduction. It causes toxicity to cells and tissues to promote tumors, or to induce duodenal ulcers, diabetes, Alzheimer's disease, And aging of the skin. Superoxide dismutase (SOD) -like active substance is a low molecular substance having a function similar to that of SOD. It is known that the effect of suppressing senescence can be expected by protecting the living body by suppressing the reactivity of superoxide.

On the other hand, Hericium erinaceus is a coral mushroom and belongs to the mature fallwood tree, which is known as a monkey head mushroom and bear head mushroom in China. Yamabushitake (Yamabushitake) Is similar to the fur shape of the beetle.

It has been known that it has abundant carbohydrates, proteins, amino acids, enzymes, inorganic salts and vitamins, and has an anticancer and immunity enhancing effect. In recent years, it has been reported that substances capable of treating dementia (Hericenone, Erinacine) have been isolated, and various physiologically active substances have been reported including anticancer compounds (Kawagishi, H., Shimada, A., Hosokawa, (1996) Erinacines E, F and G stimulators of nerve growth factor (NGF) -synthesis from the mycelia of H. pylori, H., Sakamoto, H., Ishiguro, Sakemi, S., Bordner, J., Kojima, and Furukawa, S. Hericium erinaceum, Tetrahedron Letters 37, 7399-7402). As a result, it is expected to be used as a high - value food material as a dementia - inhibiting food, but studies on the food ingredients have not been systematically carried out in the past.

Korea Patent Publication No. 2005-0116026 Korean Patent Publication No. 2005-0116068

Accordingly, the present invention was made to solve such a problem, and it is considered that the extract of Mushroom mushroom, which can further enhance the taste and nutritional value of the mushroom, And a method for producing the same.

In addition, it is intended to provide a rice cake containing an extract of Aspergillus oryzae to release harmful substances contained in the rice and at the same time to produce a savory flavor.

In order to achieve the above object, the present invention provides a method for preparing a rice cake containing an extract of Aspergillus oryzae, comprising the steps of: washing rice with purified water; 1 to 20 parts by weight of the mixture is mixed and immersed for 1 to 3 hours, and the rice so-called mushroom extract is poured into a frying machine to heat the frying machine to produce a frying rice. The frying pans are taken out and heated to 30 to 50 ° C Drying for 4 to 6 hours, and sterilizing the baked rice at 5 to 10 ° C to vacuum-pack.

In addition, the step of making the baking paper is characterized in that the baking paper charged in the baking machine is heated to 350 to 400 캜 for 8 to 14 minutes.

In addition, in the step of calling the rice with the extract of Aspergillus oryzae, it is characterized in that it is powdered and injected.

The material of the frying roll molding machine is any one selected from brass or brass.

In the vacuum packaging step, metal detection is performed before packaging the nu-roll.

Therefore, by using the brass plate according to the present invention, it is possible to raise the thermal conductivity and to release the harmful substances in the rice as well as the fragrance to the rice paddies, and the rice is directly called into water to produce the rice paddies, There is an effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a process for producing scorched rice according to the present invention.

Before describing the method for manufacturing the rice bran of the present invention, the effect of the bran mushroom, which is one of the main materials, will be briefly described.

The mushroom contains a large amount of minerals such as potassium, calcium, magnesium, etc., and helps to normalize insulin secretion by interacting with enzymes in the body, which is useful for preventing diabetes.

And, it is rich in β-D-glucan which has high anticancer effect because it suppresses the proliferation of cancer cells by activating the immune function in the body.

 In addition, Herisenon D, Erinacin C, which promotes the biosynthesis of neuronal growth factors, is contained in the mushroom, and prevents the loss of nerve cells and proliferation of the neurons, which is very effective in preventing dementia.

Hereinafter, a method for manufacturing a rice cake containing an extract of Mushroom mushroom having the above-mentioned effect will be described in detail with reference to the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a rice cake containing a mushroom extract of Aspergillus oryzae according to the present invention.

As shown in the figure, the whole of the present invention is characterized in that the finely pulverized mushroom including Rootgrass mushroom is hydrothermally extracted and filtered to prepare an extract of Rootgrass mushroom having a solid content of 1.2 to 1.8 mg / mL (preferably 1.5 mg / mL) do. Rice is added to the thus-prepared extract, which is then put into a rice-burner molding machine to be heated and taken out, followed by drying and sterilization. For the reference, the content range of the above solid content (1.2 ~ 1.8 mg / mL) not only enhances the texture, but also uniformly mixes the powder particles added to the mushroom extract of cornflakes and gives a little stickiness to the surface of the rice paste, .

Preparation of Mushroom extract

The mushroom was used as a raw material for the mushroom, which was directly grown in a mushroom farm of Sejong City Organic Farming Association, and then stored at -20 ° C. The fine pulverization is preferably performed to a size of 10 mm or less. Powdered by a pulverizer and used as a sample while being frozen.

200 g of Pseudomonas sp. Mushroom used as the above sample was taken into a 5-liter glass container with 2 liters of purified water and heated at 80 ° C for 3 hours to separate 2 liters of the primary extract. The primary extracts were separated and the remaining solids were further extracted three times by the same conditions and methods, and the extracted extracts were combined to make 8 liters of extract. 8 liters of the extract was concentrated in a vacuum concentrator to make 200 ml of a concentrate, which was then frozen at a temperature of 80 ° C and dried in a freeze dryer to obtain 68 g of a concentrated extract.

The general components of the extract are shown in Table 1 below. For reference, when the extracts of Mushroom mushroom were analyzed, the solvent ratio of water and ethanol extraction was 3.4% and 4.5%, respectively.

(1) General composition analysis

General compositional analysis was as follows: Moisture 105 ℃ drying method, crude protein Lauri method, crude fat Soxhlet extraction method, and quenching method 550 ℃ direct method. As a result of the analysis, moisture content was 15.32% as shown in Table 1 below, and 8.14% and crude protein were 8.01% and 1.04%, respectively.

 moisture  Crude protein  Crude fat   Views min  carbohydrate   content  15.32 + 0.49  8.01 0.26  1.28 ± 0.17  8.10 ± 0.18  67.29

Mushrooms are generally known to be low in lipids and rich in carbohydrates and proteins, and the protein content of mushrooms is known to be relatively high.

(2) soluble solids analysis

After 50 times of distilled water was added to the weight of the finely pulverized mushroom, the extract was subjected to hot water extraction in a vacuum state at a relatively low temperature of 85 to 95 ° C for 20 to 24 hours by indirect steam heating, and then filtered with a Watman filter paper. Mushroom extract was prepared.

Therefore, as compared with the short time high temperature extraction method, the extract is not burned, the color is soft, the taste is soft, and the effective ingredient is extracted sufficiently. The soluble solids content of the extract was measured by weighing 5 ml of the extract on an aluminum plate and evaporating to dryness at 105 ° C. The total extraction yield was calculated as a percentage of the amount of raw material used for preparing the extract.

The extract had a solids content of 1.5 mg / mL and an extraction yield of 3.5%.

3 to 5 parts by weight of Cordyceps millitaris extract and 5 to 7 parts by weight of Sparassis Crispa extract are preferably added to the mushroom extract prepared by this process. The Cordyceps mushroom and medicinal mushroom, as well as Mushroom mushroom, contain natural standard substances such as herbicide inhibitor Hericeenone Erinacine and natural antibiotic Cordycepin, and a large amount of beta -glucan which has excellent anticancer effect. The value is coming to the fore.

In addition, 0.005 to 1 part by weight of active carbon powder is added to 100 parts by weight of the whole extract to remove and discolor the extract of Mushroom mushroom, and the mixture is stirred to remove unnecessary components such as coloring matters and protein components and then removed by a compression filtration device (not shown) To obtain a decolorized, defatted extract.

Furthermore, it can be applied as a protein polysaccharide immersed in ethanol by 2 to 5 times of the above extract.

Hereinafter, a method for preparing scallion rice according to the present invention will be described by preparing an extract of Pseudomonasporin prepared by the above method.

After the rice is washed with purified water, 100 parts by weight of the washed rice is mixed with 1 to 20 parts by weight of the extract of Mushroom mushroom, and the mixture is immersed for 1 to 3 hours

In this step, the rice used as a raw material for preparing the rice cake is washed to remove the foreign substance. The rice used in the present invention may be fresh rice, or barley or gravy may be used according to the taste of the consumer.

In the above-mentioned step, the extract of Mushroom mushroom, which is called together with rice in purified water, can further enhance the taste and flavor of the mushroom.

If the amount of the extract is less than 1 part by weight, the effect of addition is insignificant. When the amount of the extract is less than 20 parts by weight, the sensory properties of the rice cake are reduced, and the taste and color of the rice bran mushroom may be excessively leached in the purified water Problems will arise.

If the immersion time is less than 1 hour, it will not be called completely, and if it exceeds 3 hours, it will be called too much, and it will not penetrate deeply.

Therefore, since the mushrooms used in the herbal composition are contained in the rice cake, the ingestion of the rice cake made by the method of the present invention can relieve symptoms such as reflux esophagitis will be.

The above-mentioned rice is put into a frying machine to heat the entire frying machine to uniformly heat the frying pans

In the above step, 5 to 7 parts by weight of oil such as olive oil is applied to 100 parts by weight of the rice put into a kneading machine (not shown), and the kneading machine is put into the kneading machine. The oil is applied so that the kneading machine does not stick in the molding machine So that the fragrant aroma of olive oil will permeate the manufactured rice noodles.

It should be noted that the material of the above-described kneading machine is brass (or brass plate). The reason why the brass is used is to increase the thermal conductivity and to discharge the harmful substances contained in a part of rice to be fed into the kneading machine, So that it can be done.

Also, in the step of making the rice cake, the rice coated with oil is sliced on the inner side of the rice cake molding machine. At this time, it is preferable that the thickness of the curled paper is 2 to 10 mm. Since oil is applied, it is very easy to work thinly.

In addition, since the whole is thinly spread to almost the same thickness, it is possible to prevent a part from being excessively burned or frayed.

And spraying the nuts in yet another embodiment in the step of making the burned rice. As the nuts, any one or two or more selected from peanuts, walnuts, pine nuts, chestnuts and almonds can be used. The nuts are sprayed at a ratio of 1 to 2 parts by weight of nuts to 100 parts by weight of the burned rice in the form of finely ground pulverized products of 1 to 2 mm. Therefore, by spraying nuts, it is possible to enhance the nutritional content of Nurungji and add more savory flavor.

The rice frit molding machine is filled with rice and pressed to a molding machine at a pressure of 5 to 10 kg / cm ² . At this time, the thickness of the produced baking paper is 1.2 to 1.3 mm and the diameter can be 160 to 170 mm.

In addition, the method of heating in the above step is to heat the rice introduced into the rice fryer molding machine to 350 to 400 ° C for 8 to 14 minutes. So that uniform heating of the entirety of the extruder can be achieved by the above-described heating furnace.

If it is less than 350 ℃ for less than 8 minutes, it becomes less. If it exceeds 400 ℃ for more than 14 minutes, it is not good because burning rice is burned. Therefore, it is possible to amplify the salty and decomposable properties of rice starch by maximizing the rice starch until it is not burned.

Removing the baked rice and drying it at 30 ° C to 50 ° C for 4 to 6 hours

Drying the fried rice is to due sikimeuro the fried rice prepared in the molding machine dried for 4-6 hours at 3 0 ℃ ~ 50 ℃ keep constant the amount of water. If it is less than 4 hours, there is no drying effect. If it exceeds 6 hours, excessive drying will cause deterioration of the taste of rice cake.

In addition, the dried rice cake is heated to 40 to 50 ° C for 5 to 10 minutes to supply the rice cake, so that the moisture content of the rice cake is kept at 10 to 15 parts by weight.

Sterilizing the baked rice at low temperature and vacuum-packing

By disinfecting and baking the rice paste at a low temperature, it is easy to circulate, sanitary can be cleaned, and the deterioration and rancidity of the rice cake can be effectively prevented. Here, the low temperature in the above step is preferably 5 to 10 占 폚. In addition, in the vacuum packaging step, it is preferable to carry out a step of detecting an impurity such as metal that may permeate into the burned rice immediately before wrapping the burned rice. CCP-2P is preferable as a device for metal detection .

Hereinafter, the sensory evaluation of the rice cake produced by the manufacturing method of the present invention will be described. (Hereinafter, the mushroom extract contained in the sensory evaluation nurungji will be known to be a sensory evaluation using the mushroom.)

Sensory evaluation of the rice cake prepared by the manufacturing method according to the present invention 1

In the sensory evaluation 1, the effect of improving the digestion and constipation was observed by eating the fried rice prepared in the above example in five men in their twenties for one week for four weeks. At this time, all of the participants were instructed to eat the same meal. The evaluation scales were 9 points scoring method (9 points: very good, 7 points: good, 5 points: average, 3 points: slightly worse, 1 point: very bad).

  Tester 1  Tester 2  Tester 3  Tester 4  Tester 5  Two weeks later     6    6     6     7     6  After 3 weeks     8    8     9     9     7

As shown in Table 2, the digestive and constipation-improving effects were confirmed in all the testees. Also, as a result of the interviews with the above-mentioned subjects, it was confirmed that the rupture of the blood was reduced, the urine was normally discharged, the digestion was good, the constipation was eliminated, and the blood pressure did not rise easily.

Sensory Evaluation of Nori Ridge Prepared by the Manufacturing Process According to the Present Invention 2

In the sensory evaluation 2, ten adults in their 20s and 30s were selected as inspectors. The samples used for the sensory evaluation were prepared by pulverizing Nurungji, which is commercially available Nurungji and Root Extract, at a size of 1 to 2 centimeters. The mouth was rinsed with water every time the sample was changed, and was evaluated again after 3 minutes. The items of sensory test were color, flavor, degree of hardness, degree of strongness to taste 5, lowest degree 1, Scale. The sensory evaluation was analyzed using SPSS (Statistical Package for Social Sciences, version 10.0, SPSS Inc, Chicago, Il, USA).

 Sensory evaluation of the sensory characteristics of Nurungji was carried out by comparing sensory evaluation with color, flavor, firmness and taste by the five point scaling method. As a result, as shown in Table 3 below, the color and aroma of Nurungji (P <0.05). In the case of hardness, Nurungji was significantly lower than normal Nurungji (P <0.05).

These results suggest that the water content of Nurungji with Root Extract is slightly higher than that of normal Nurungji. The overall acceptability of Nurungji was significantly higher than that of Nurungji.

The sensory evaluation and the tyrosinase inhibitory activity of the extracts of Pseudomonas sp. Mushroom were investigated in 20 and 30 year old adults. The extracts of Pseudomonas spp. It seems that there is sufficient market competitiveness.

  In the present invention,    Common Nori Ridge   T-value    color      4.2 ± 0.4    3.1 ± 0.6    4.9    Incense      4.3 ± 0.4    3.6 ± 0.5    4.3   Hardness      2.4 ± 0.5    3.4 ± 0.5    3.1    Sum      4.3 ± 0.8    3.1 ± 0.6    4.3

  While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be embodied in other specific forms. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (2)

A method for manufacturing a rice cake containing an extract of Aspergillus oryzae,
The preparation method of the rice noodles comprises mixing 100 parts by weight of rice washed with purified water and 1 to 20 parts by weight of an extract of Mushroom mushroom, dipping them for 1 to 3 hours;
Filling the rice with the fried rice in a frying machine and heating and pressing the frying rice at a temperature of 350 to 400 ° C. and a pressure of 5 to 10 kg / cm ² for 8 to 14 minutes to form a rice cake having a thickness of 2 to 10 mm;
Removing the baked rice and drying it at 30 to 50 ° C for 4 to 6 hours; And
Sterilizing the baked rice at 5 to 10 DEG C, and vacuum-packaging the baked rice,
The extracts of the mushroom extracts were prepared by dissolving 200 g of Mushroom mushroom in 2 liters of purified water and heating at 80 DEG C for 3 hours to separate the primary extracts. Then, the primary extracts were separated, The extracted extract was concentrated in a vacuum concentrator to make 200 ml of a concentrate, and then the concentrate was frozen at a temperature of minus 80 ° C and dried in a freeze dryer. Way.
The method according to claim 1,
The preparation of the rice cake is carried out using one or two or more nuts selected from peanuts, walnuts, pine nuts, chestnuts and almonds, and the mixing ratio thereof is 1 to 2 parts by weight of nuts in 100 parts by weight of rice cake A process for preparing a rice cake containing an extract of Aspergillus oryzae.

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