KR20190055643A - Process for producing brown rice flour and black rice flour improved in digestibility and method for producing porridge using the same - Google Patents

Abstract

The present invention relates to a production method of brown rice flour and black rice flour with improved digestibility, and to a method for producing porridge using the brown rice flour and the black rice flour produced by the method. The brown rice flour and the black rice flour are produced through a ultrahigh-pressure process, which is a non-heating process, while maintaining the color, flavor and texture of raw materials as much as possible and improving digestibility. The brown rice porridge produced using the brown rice flour and the black rice flour shows increase in overall preference because the viscosity of the porridge is not increased even though caloric density is high.

Description

Technical Field [0001] The present invention relates to a method for producing brown rice flour and black rice flour improved in digestibility, and a method for manufacturing rice flour using the same. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice flour,

The present invention relates to a method for producing brown rice flour and black rice flour with improved digestibility, and a method for making rice flour using brown rice flour and black rice flour prepared by the above method.

In general, it is used as a substitute for dead stocks, gourmet foods, recreational foods, therapeutic foods, patient foods, and culinary foods. The basic type of porridge is white paprika, which is fried with boiling water, poured water, boiled and killed, After picking the grains sufficiently, it is said that it is thinner than porridge which is received in the sieve, and that it is made of starch powder, nectar which will grind grains thickly, and rice flour which is boiled in rice, . Depending on the main ingredients, they can be divided into various types such as white pears, red pears, millet pears, puffed puffs, puffed puffs, puffed puffs, vegetable puffs, zucchini,

Brown rice is made by removing only the rice husk layer of rice. It is composed of steel layer, starch layer, and distribution. It is a health food useful for prevention of adult diseases because of its high content of micronutrients such as vitamins and minerals and abundant fiber. Since brown rice is formed as an endosperm of epidermal layer, when it is prepared by home-made rice using such brown rice, it takes long time for cooking because it does not easily ripen even if boiled for a long time, and it is difficult to dissolve the inner viscous substance of brown rice. In case of poor texture, moisture is separated during storage, and phytic acid contained in brown rice causes digestive disorders. Therefore, conventionally, in order to maintain the stable physical properties after the brown rice grains have been harvested in a short time, a technique of dispersing and mixing rice bran flavored with boil-cooking crushed rice flour has been developed.

However, this conventional technique has a disadvantage that various nutrients are destroyed in this process because the production time of brown rice porridge is long and brown rice is processed at a high temperature for a long time. In addition, it is packaged in an airtight container and can not be stored for a long time, resulting in poor merchantability. In order to increase the commerciality, a food preservative or the like is put into brown rice porridge and is packaged in a sealed container.

On the other hand, black rice, which has a physiological and pharmacological effect, contains an antioxidant, which is a natural coloring agent, in rice. Black rice is mainly produced in southern Asia and China, and is now produced in some regions in Korea, and is known to be rich in medicinal effect. In particular, purple pigments of black rice have high stability against high temperature and sunlight, so they are used as food materials in the processing of bread, porridge, and noodles.

Recently, interest in non-heat treatment processing method is increasing in the field of food. Among the non-heat treatment processing methods, the ultra-high pressure processing is attracting attention as a method to overcome the texture and flavor of the food by the conventional heat treatment. Ultra high pressure treatment is a technique based on Pascal's principle. It is a technique to deliver 100 to 1,000 MPa pressure uniformly instantaneously by using water or oil as a pressure medium, which reduces intermolecular space and promotes reaction between chains. Heat treatment for food may have undesirable chemical changes, but pressure treatment has the advantage of not causing significant chemical changes. Therefore, ultra-high pressure processing has been evaluated as a processing technology capable of maintaining freshness without denaturing main ingredients in food.

Such ultra-high pressure technology has not been widely used in the food industry because of the disadvantage that the equipment cost is high and the amount of sample that can be processed at one time is limited. However, recently, the technology for ultrahigh-pressure processing has been developed, for example, the cost of equipment for ultra high-pressure technology has been lowered and the amount of sample that can be processed at once has been increased. In addition, unlike conventional heat processing methods, ultra high-pressure processed foods are minimized in nutrient destruction and the advantage of being able to maintain their flavor, and ultra-high pressure technology is used in food such as fruit juice and jelly marketed in some countries such as Japan .

In addition, ultra-high pressure technology is capable of sterilizing harmful microorganisms in food without heat treatment, thereby enhancing storage stability while preserving flavor of food. Therefore, in the developed countries such as USA and Europe, various studies related to ultra high pressure technology are under way as part of new non-heat processing methods.

As described above, microbial sterilization and protein denaturation by ultra-high pressure treatment have been largely established in their action mechanisms. On the other hand, it is difficult to find an example of applying the ultra high-pressure processing technology to other fields.

Accordingly, the inventors of the present invention have succeeded in improving the coarse texture of the grains by applying a high-pressure processing processing technique, which is a non-heating treatment method, to improve soft taste and taste, and to facilitate the digestion and absorption of foodstuffs to maintain the color, The present invention has been accomplished by developing a granule which can improve the existing porridge with low nutritional and caloric density.

It is an object of the present invention to provide a method of producing brown rice flour and black rice flour with improved digestibility and a method of making rice flour using the brown rice flour and black rice flour prepared by the above method.

In order to achieve the above object, the present invention provides a method for producing brown rice or black rice flour with improved digestibility, which comprises subjecting crushed brown rice or black rice to ultra-high pressure treatment.

In addition, the present invention provides a process for producing brown rice porridge comprising the steps of:

1) mixing brown rice flour and black rice flour prepared by the manufacturing method of claim 1 and frying; And

2) adding water or milk to the above step 1) and boiling.

In the present invention, brown rice flour and black rice flour improved in digestibility while maintaining the color, flavor, and texture of raw materials as much as possible through an ultrahigh-pressure process, which is a non-heating process, were prepared. The brown rice flour and black rice flour, The viscosity of the bamboo is not increased, and the overall preference is increased.

1 is a schematic view showing a process of producing brown rice flour and black rice flour by ultra high pressure treatment.
FIG. 2 is a schematic view showing a process of manufacturing rice porridge using brown rice flour and black rice flour produced by ultra high pressure treatment.
3 is a graph showing the digestibility (mg GLE / g) of the brown rice flour prepared by the ultra-high pressure treatment according to the ultra-high pressure treatment conditions.
4 is a graph showing the digestibility (mg GLE / g) of the black rice flour prepared by the ultra-high pressure treatment according to the ultra-high pressure treatment conditions.
5 is a graph showing the sensory preference of each of the brown rice flour prepared by the ultra-high pressure treatment and the black rice flour using the black rice flour according to the mixing amount of the black rice flour.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing brown rice or black rice flour improved in digestibility, comprising the step of ultra-high pressure treatment of selected brown rice or black rice.

The brown rice or black rice may be cultivated or purchased commercially.

The brown rice or black rice may be crushed to a size of 50 to 150 mesh after being selected, and may be crushed to a size of 80 to 120 mesh.

The ultrahigh pressure treatment may be performed at a pressure of 75 to 525 MPa, specifically a pressure of 90 to 500 MPa, more specifically a pressure of 100 to 400 MPa.

The ultrahigh-pressure treatment may be performed for 3 to 32 minutes, specifically 5 to 30 minutes.

The present invention also provides a process for the production of brown rice porridge comprising the following steps:

1) mixing brown rice flour and black rice flour prepared by the manufacturing method of claim 1 and frying; And

2) adding milk or water to the step 1).

In the step 1), the black rice flour may be added in an amount of 5 to 30% by weight, specifically 10 to 25% by weight based on the total weight of the brown rice flour and the black rice flour, more specifically, By weight to 22% by weight.

When the content of brown rice flour is 100%, the viscosity increases and the taste of brown rice porridge produced and general taste tend to be lowered.

When the amount of the black rice flour added is more than 50% by weight, the color of the porridge becomes darker and the sensory preference tends to decrease.

The water or milk in the step 2) may be added in an amount of 8 to 13 times the total weight of the brown rice flour and the black rice flour, and specifically 9 to 11 times.

In the step 2), the nuts may be added in an amount of 25 to 35% by weight based on the total weight of the brown rice flour and the black rice flour, and specifically, 23 to 32% by weight may be added.

The nuts may be any one or more selected from the group consisting of walnuts, peanuts, pine nuts, and almonds, but are not limited thereto.

In case of using only grain flour, the sensory preference is decreased and the nutrient density is decreased.

The brown rice porridge of the present invention may contain various components as nutrients as well as the above-mentioned nuts, and various materials may be added according to preference.

And adding the salt to the brown rice flour and the black rice flour at 1 to 4% by weight in the step 2).

The step of frying in step 1) is to improve the savory taste of brown rice flour and black rice flour, and may be roasted at 70 to 85 ° C for 3 to 7 minutes. And boiling at 70 to 85 ° C for 5 to 9 minutes in the step 2), but the present invention is not limited thereto.

In a specific example of the present invention, the present inventors crushed brown rice or black rice to 100 mesh, packed in a vacuum, and then subjected to a high-pressure treatment at a pressure of 100 to 500 MPa for 5 to 30 minutes (FIG. 1) . In the case of brown rice flour, the digestibility was increased by 7.2 to 43.5%, and that of black rice flour was increased by 22.1 to 55.0% (see Tables 1 and 2, FIGS. 3 and 4).

In addition, the inventors of the present invention mixed roasted brown rice flour and black rice flour of Example 1 prepared under economical ultrahigh-pressure processing conditions (200 MPa, 30 minutes), roasted, and then milk, nuts and salt were added and boiled and prepared ). The viscosity of porridge was highest when brown rice powder was 100%, and when brown rice powder was added 20%, viscosity was lowest (see Table 4). The lightness and yellowness decreased as the amount of black rice flour increased and the redness increased inversely (see Table 5). The firmness and consistency of porridge decreased as coarse rice powder was added, and the cohesiveness and index of viscosity decreased (see Table 6). Texture and taste were not significantly different according to the amount of black rice powder added, and it was confirmed that the highest score was obtained when 20% of black rice flour was added at the general preference (see Table 7 and FIG. 5).

Therefore, by controlling the addition amount of the brown rice flour produced by the production method of the present invention using the brown rice flour and the black rice flour improved in the digestibility after the ultra-high pressure treatment, the calorie density is increased, It has an effect of increasing the overall preference. Therefore, it can be applied to the production of excellent granule porridge which can substitute for meals while improving existing porridge with low nutritional and caloric density.

Hereinafter, the present invention will be described in detail with reference to the following examples or experimental examples.

However, the following examples or experimental examples are illustrative of the present invention, and the contents of the present invention are not limited thereto.

Brown rice powder through ultrahigh pressure treatment or Black rice powder  Manufacturing method

To prepare brown rice flour or black rice flour by ultra high pressure treatment, 500 g each of brown rice or black rice was prepared. The prepared brown rice or black rice was crushed by a pulverizer, and the mixture was transferred to a 100-mesh sieve, packed in a polyethylene pouch and packed in vacuum, followed by treatment with an ultra-high pressure apparatus (CIP PROCESS COTREOLLER, IL SHIN Autoclave, KOREA) .

The pressure during the ultra-high pressure treatment was 100 to 500 MPa and the treatment time was 5 to 30 minutes.

< Experimental Example  1> Brown rice powder by high pressure treatment condition and Black rice powder  Confirm digestibility

The digestibility of the brown rice flour or the black rice flour prepared in Example 1 was checked according to the conditions of ultra-high pressure treatment.

Specifically, in order to measure digestibility of ultra-high-pressure treated brown rice flour and black rice flour, reducing sugar produced by decomposition of starch by? -Amylase enzyme was measured using dinitrosalicylic acid (DNS). To 0.1 g of brown rice flour, add 40 mL of 50 mM phosphate buffer (pH 6.9), mix well, add 10 mL of enzyme solution (α-amylase 160 units / mL), and incubate at 37 ° C for 30 minutes. After centrifugation at 10,000 rpm for 10 minutes using centrifugal separator, 500 μL of supernatant and 500 μL of 1% DNS solution were added and reacted at 80 ° C. for 3 minutes in a thermomixer. Then, the mixture was cooled in ice water and then 500 μL of distilled water was added. Absorbance was measured at 540 nm using a spectrophotometer and a standard curve was prepared with glucose solution to calculate the reducing sugar content of brown rice flour.

As a result, as shown in Table 1 and Table 2, it was confirmed that the digestibility of brown rice flour was increased by 7.2 to 43.5%, and that of black rice flour was increased by 22.1 to 55.0% (Table 1 and Table 2, 4).

Digestibility of brown rice powder (mg GLE / g) Time (minutes) Pressure (MPa) 100 200 300 400 500 0 418.69 + - 3.15 ^{c1 )} 418.69 ± 3.15 ^e 418.69 + - 3.15 ^b 418.69 ± 3.15 ^d 418.69 ± 3.15 ^a 5 446.88 + - 7.34 ^b 600.99 + - 3.42 ^a 418.03 + - 4.08 ^b 475.82 ± 0.00 ^b 372.77 ± 3.05 ^c 10 543.91 + - 4.42 ^a 583.88 + - 4.54 ^b 439.47 ± 1.05 ^a 490.65 ± 0.00 ^a 394.96 + - 3.15 ^b 15 413.50 ± 2.10 ^c 531.23 + - 3.47 ^d 347.48 ± 3.15 ^e 466.27 ± 3.01 ^c 362.85 ± 4.49 ^d 20 449.11 + - 6.29 ^b 549.76 + - 2.44 ^c 386.05 ± 1.05 ^c 477.51 + - 2.35 ^b 375.64 + - 1.01 ^c 30 453.56 8.39 ^b 530.26 ± 2.74 ^d 357.12 ± 2.10 ^d 415.49 ± 0.55 ^d 353.41 + - 1.05 ^e

Digestibility of black rice flour (mg GLE / g) Time (minutes) Pressure (MPa) 100 200 300 400 500 0 347.32 + - 9.67 ^{dl )} 347.32 ± 9.67 ^e 347.32 + - 9.67 ^b 347.32 ± 9.67 ^e 347.32 + - 9.67 ^b 5 538.05 ± 4.31 ^a 498.07 ± 0.00 ^a 334.87 ± 2.10 ^b 609.35 ± 8.39 ^a 400.97 + 3.03 ^{a, b} 10 550.18 ± 6.04 ^a 492.88 ± 5.25 ^a 364.54 ± 6.29 ^a 464.69 + - 3.15 ^b 345.25 ± 0.00 ^b 15 452.08 ± 0.00 ^c 476.56 ± 3.14 ^b 366.77 ± 1.05 ^a 436.11 + - 5.79 ^c 411.41 + 5.06 ^a 20 495.10 + - 4.20 ^b 452.82 + - 7.34 ^c 343.03 + - 1.05 ^b 415.73 + - 3.15 ^d 391.78 + - 5.54 ^{a, b} 30 460.98 占 10.49 ^c 423.89 ± 2.10 ^d 347.92 + 1.69 ^b 414.24 ± 1.05 ^d 374.18 + - 3.15 ^b

Brown rice porridge  Manufacturing method

Using the brown rice flour and the black rice flour, which had been improved in digestibility, prepared in Example 1, the porridge with improved digestion and improved sensory preference was prepared and prepared according to a general recommended cooking method.

Specifically, the brown rice flour and the black rice flour of Example 1 prepared under economical ultra-high pressure treatment conditions (200 MPa, 30 minutes) were mixed, and then roasted at 80 ° C for 5 minutes to add a fragrant flavor, Milk, nuts (crushed walnuts) and salt were added, and the mixture was further boiled at 80 ° C for 7 minutes. The mixing ratios of the constituents for porridge preparation are shown in Table 3 below. BR0, BR5, BR10, BR15 and BR20 according to the addition amount of black rice flour (0, 5, 15, 20 g).

Mixing ratio of constituents for making brown rice porridge Brown rice powder (g) Black rice flour (g) Milk (g) Nuts (g) Salt (g) Total weight (g) BR0 100 - 1000 30 2 1132 BR5 95 5 1000 30 2 1132 BR10 90 10 1000 30 2 1132 BR15 85 15 1000 30 2 1132 BR20 80 20 1000 30 2 1132

< Experimental Example  2> Brown rice porridge  Confirm quality characteristics

The soluble solid content, pH, viscosity, color, texture and acceptability of the brown rice porridge produced were measured to determine the quality characteristics of brown rice porridge according to the addition amount of the rice flour prepared in Example 2.

<2-1> Determination of soluble solids, pH and viscosity

To measure the pH of the porridge and soluble solids content, 3 times of distilled water was added, diluted, shaken well and left for 30 minutes. Then, the supernatant was measured using a pH meter (Ion S220, Mettler-toledo) AGAGO). The viscosity of brown rice porridge was measured by using a viscometer (Brookfield LV, Eng Labs Inc., Middleboro, MA, USA). 6 at 20 rpm for 1 minute. At this time, the temperature of the porridge was kept constant at 60 ° C.

As a result, as shown in Table 4, the soluble solid content of brown rice bran according to the addition amount of black rice flour was 12.00 to 13.67%. The viscosity of porridge was highest when brown rice powder was 100% and viscosity was lowest when 20% of black rice flour was added (Table 4).

Therefore, the addition of black rice flour to brown rice flour could reduce the viscosity of rice flour.

Solubility of brown rice porridge solid, pH, viscosity Soluble Solids (%) pH Viscosity (cP) BR0 13.67 ± 0.58 ^{a1 )} 7.10 ± 0.00 ^a 12250.00 ± 100.00 ^a BR5 13.33 ± 0.58 ^a 7.08 ± 0.01 ^ab 10350.00 + 132.29 ^c BR10 12.00 ± 0.00 ^b 7.08 ± 0.01 ^ab 10433.33 + - 76.38 ^bc BR15 13.33 ± 0.58 ^a 7.08 ± 0.02 ^ab 10550.00 ± 50.00 ^b BR20 12.00 ± 1.00 ^b 7.07 ± 0.01 ^b 9250.00 ± 50.00 ^d

<2-2> Check the chromaticity

Lightness, lightness, redness, and yellowness were measured using a Hunter colorimeter (Color i7, X-rite) to measure the chromaticity of the prepared brown rice porridge .

As a result, as shown in Table 5, brightness and yellowness decreased as the amount of black rice flour increased, and redness increased inversely (Table 5).

Color of brown rice porridge L (brightness) a (redness) b (yellow degree) BR0 70.43 0.03 ^{a1 )} -0.74 + -0.01 ^d 7.83 + 0.02 ^a BR5 54.92 ± 0.05 ^b 2.46 ± 0.03 ^c 0.49 ± 0.03 ^d BR10 48.44 0.02 ^c 3.92 + 0.02 ^b 1.40 ± 0.01 ^b BR15 46.24 + 0.03 ^d 4.27 ± 0.04 ^a 0.70 + - 0.01 ^c BR20 43.95 ± 0.00 ^e 4.23 0.05 ^a 0.43 0.03 ^e

<2-3> Confirm texture

If the solid content is increased to solve the low calorie density of the porridge, the viscosity of the porridge becomes too high. Therefore, we tried to find the rate at which the viscosity did not increase while increasing the heat density.

In order to measure firmness, consistency and cohesiveness of the brown rice porridge using a Texture Analyzer (TA.XT.plus, Stable Micro Systems, Godalming, Surrey, UK) And the viscosity index (Index of Viscosity) were measured.

As a result, as shown in Table 6, as the addition amount of black rice flour increased, the firmness and viscosity of the bamboo decreased, and cohesiveness and viscosity index also decreased (Table 6). Therefore, it was confirmed that the control of the addition amount of black rice flour enables the production of brown rice porridge without increasing the viscosity while increasing the heat density.

Texture of brown rice porridge Stiffness (g) Viscosity (g · s) Cohesiveness (g) Viscosity Index (g · s) BR0 51.09 ± A 2.15 ^{a1 )} 931.51 + - 11.82 ^a -62.21 + - 6.55 ^c -130.74 ± 2.26 ^d BR5 49.08 ± 0.51 ^a 824.50 ± 27.40 ^b -56.79 ± 1.74 ^c -123..50 ± 5.96 ^c BR10 39.57 ± 0.31 ^b 673.88 + 3.99 ^c -45.02 +/- 1.49 ^b -97.31 ± 0.69 ^b BR15 37.90 ± 2.05 ^b 580.99 ± 20.38 ^d -37.18 ± 2.28 ^a -69.83 ± 5.96 ^a BR20 30.58 ± 1.08 ^c 533.03 ± 17.61 ^e -32.80 +/- 1.63 ^a -70.33 + -0.55 ^a

<2-4> Confirmation of sensual preference

In addition to lowering sensory preference and decreasing nutrient density, the addition of milk and nuts to prepare diets that can be substituted for diets supplemented these disadvantages, and sensory preference was investigated.

Specifically, the sensory evaluation was evaluated by the 9 - point scale method on the appearance (color), flavor, taste, texture, and general preference degree items of 20 panelists who had experience eating the porridge. Samples were prepared and stored at a temperature of 60 ° C. Randomization and blocking were performed using Balanced Incomplete Block Design (BIBD) for the objectivity of experiments in order to minimize errors caused by evaluating too many samples at once. The inside of the mouth must be rinsed with water between the sample and the sample to prevent any influence from the previous sample. The degree of preference was evaluated as 9 points for "very good" and 1 point for "not very good".

As a result, as shown in Table 7 and FIG. 5, there was no significant difference in texture and taste according to the addition amount of black rice flour, and it was confirmed that the highest score was obtained when the black rice flour was added at 20% ).

Sensual preference of brown rice porridge color incense Texture flavor Overall likelihood BR0 6.36 +/- 1.65 ^{a1 )} 6.86 ± 1.17 ^a 5.93 ± 1.07 ^a 6.07 ± 1.33 ^a 6.14 ± 1.56 ^ab BR5 4.36 ± 1.28 ^b 5.29 ± 1.44 ^c 5.64 ± 1.91 ^a 5.71 ± 1.64 ^a 5.36 ± 1.50 ^b BR10 4.71 ± 1.14 ^b 5.50 ± 1.09 ^bc 5.36 ± 1.50 ^a 5.86 ± 1.66 ^a 5.14 ± 1.41 ^b BR15 6.31 ± 1.32 ^a 6.15 ± 0.90 ^abc 6.00 ± 1.22 ^a 5.92 ± 1.19 ^a 5.92 ± 1.26 ^ab BR20 6.71 ± 1.33 ^a 6.36 ± 1.08 ^ab 6.36 ± 1.15 ^a 6.64 ± 1.08 ^a 6.64 ± 1.15 ^a

Claims (11)

And a step of ultra-high-pressure treatment of the crushed brown rice or black rice with high digestibility.
The method for producing brown rice or black rice powder according to claim 1, wherein the brown rice or black rice is ground to a size of 50 to 150 mesh.
The method according to claim 1, wherein the ultra-high pressure treatment is performed at a pressure of 75 to 525 MPa.
The method for producing brown rice or black rice flour according to claim 1, wherein the ultra high-pressure treatment is performed for 3 to 32 minutes.
1) mixing brown rice flour and black rice flour prepared by the manufacturing method of claim 1 and frying; And
2) adding water or milk to the step 1) and boiling;
&Lt; / RTI &gt;
6. The process as claimed in claim 5, wherein the black rice flour of step 1) is added in an amount of 5 to 30% by weight based on the total weight of the brown rice flour and the black rice flour.
6. The process as claimed in claim 5, wherein the water or milk of step 2) is added in an amount of 8 to 13 times the total weight of the brown rice flour and the black rice flour.
6. The method of claim 5, further comprising the step of adding nuts at 25 to 35% by weight based on the total weight of the brown rice flour and black rice flour in step 2).
6. The method of claim 5, further comprising the step of adding 1 to 4% by weight of salt to the brown rice flour and the black rice flour in step 2).
The method for producing brown rice porridge according to claim 5, wherein said step (1) is roasted at 70 to 85 캜 for 3 to 7 minutes.
The method according to claim 5, wherein the step (2) boils at 70 to 85 캜 for 5 to 9 minutes.

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