KR20200088641A - Method for preparation of black rice paste - Google Patents

Abstract

The present invention relates to a method for manufacturing black rice sesame seeds having a new flavor and palatability that can replace red bean sesame seeds used as red bean bread using black rice as a main ingredient.
Mixing while adding water to black rice powder, sugar, and salt to heat and luxury a homogeneous solution to produce sediment, replacing the bean paste used in breads, walnuts, shaved ice, etc. It has the effect of providing a sediment that can utilize the functionality according to the characteristics and the efficacy of providing the food with the ability to have food, and also has the advantage of expanding consumption of black rice.

Description

Method for preparation of black rice paste

The present invention relates to a method of manufacturing black rice sediment, and more specifically, to a method of manufacturing black rice sediment having a new flavor and palatability and replacing red bean sediment using black rice.

Black rice is rich in nutrients because it contains a large amount of minerals, proteins, and vitamins, and anthocyanin contained in black rice has the effect of promoting fat decomposition and preventing fat accumulation. In particular, pigment components of black rice have various structures and molecular weights. Genie contains polyphenol compounds, and these polyphenol compounds have been confirmed to have physiological activities such as antioxidant, antibacterial, and anticancer properties.

Black rice contains more protein, lipids, iron, vitamins B1, B2, and dietary fiber than ordinary non-glutinous rice, but rice made with only black rice has a rough texture and is mixed with regular rice like regular grain rice, and is currently consumed. Various types of food, beverage and functional cosmetics using black rice have been developed and provided.

In general, red bean sediment is mostly used as a stuffing for steamed bread, walnut confectionery, taiyaki bread, and red bean bread. As a prior art related to sediment, for example, 8 to 12 parts by weight of an outer shell in Patent Document 1, and 3 to 35 parts by weight of a filling material, Launched nutritional bread using white kidney bean sesame and sweet potato sesame, characterized in that it contains 100 parts by weight sesame beans and sweet potato, 6 to 11 parts by weight of baked walnuts, and 8 to 15 parts by weight of figs with a particle size of 0.2 to 0.6 mm. And, the first material preparation step of mixing the sugar and boiled beans in patent document 2 and then heat to boil and form a bean paste; A second material preparation step of fermenting and sticking the glutinous rice dough; A third material preparation step of pulverizing the dried leaves of the acid wind to obtain an acid wind powder; Disclosed is a method of producing acid-proof wind deposits comprising; mixing step of mixing 5 to 40 parts by weight of the glutinous rice dough fermented and cooked with respect to 100 parts by weight of the bean paste, and 1 to 20 parts by weight of the acid-proof wind powder. have.

In addition, the baektae soaking process to remove the moisture by calling the washed baektae in Patent Document 3 in 50 ~ 60 ℃ water containing sodium bicarbonate for 3 to 4 hours; A baektae steaming process of adding water to the soaked baektae and heating it at 100 ~ 110°C for 5 ~ 10 minutes, followed by steaming at 80 ~ 90°C for 40 ~ 60 minutes to remove moisture and prepare steamed baektae; A sweet pumpkin steaming process for preparing steamed sweet pumpkin by steaming the peeled and peeled sweet pumpkin in a steaming pot at 80 to 100°C for 15 to 25 minutes; A first mixing step of mixing the steamed baektae and the steamed sweet pumpkin while crushing; A second mixing process in which sugar and cinnamon powder are added to the pulverized mixture and boiled at 80 to 100° C. for 10 to 30 minutes, followed by adding and mixing vanilla powder, gardenia powder and butter; And a third mixing step of adding and mixing starch syrup.

The inventor of the present invention uses black rice as a main material, has a new flavor and palatability, manufactures black rice sediment that can replace red bean sediment, and completed the present invention.

KR 10-1263588 B KR 10-1614142 B KR 10-1738346 B

The problem to be solved in the present invention relates to the provision of a method for manufacturing a black rice sediment, specifically to provide a method for manufacturing a black rice sesame having a new flavor and palatability using black rice as a main material, and more specifically steamed bread , It is to provide a method of manufacturing black rice sesame that can replace red bean sesame used as cows of walnut confectionery, taiyaki bread, and red bean bread.

As a means of solving the problems according to the present invention, a method for manufacturing black rice sediment is a). Mixing black rice powder, sugar and salt with water to make a homogeneous solution, and then leaving it for a certain period of time, the first step called black rice powder, b). When the homogeneous solution of the black rice of the first stage is heated and stirred until boiling, and the second stage and c), the second stage of the gelatinization liquid is continuously heated and stirred while 60 to 70% of the luxurious liquid is changed to sediment. It consists of a third step of stopping heating and continuing stirring to make the whole become a homogeneous sediment.

In one embodiment according to the present invention, a method for manufacturing black rice sediment is a). With respect to 100 parts by weight of black rice powder, 40 to 55 parts by weight of sugar and 0.4 to 0.5 parts by weight of salt are added and mixed with 200 to 250 parts by weight of water 2-3 times, mixed to make a homogeneous solution, and then left for 30 to 50 minutes. The first step, called black rice powder, b). The second step and c) in which the black rice homogeneous solution of the first step is gelatinized under heating and stirring is continuously heated and stirred while the heating is stopped when 60 to 70% of the gelatin solution changes to sediment. And, it is made to include a third step of making the whole become a homogeneous sediment while continuously stirring.

In another embodiment of the present invention, the black seaweed prepared according to the manufacturing method of the black seaweed is used as breads such as steamed bread, scooped bread, walnut sweets, and black seaweeds of iced water, and a viscosity adjusting agent such as agar, gelatin, etc. is added to the manufacturing process. It is made to serve as a yokan.

The black rice sesame prepared according to the method of manufacturing the black rice sesame according to the present invention replaces the red bean paste used in breads such as steamed bread, red bean bread, and crucian bread, walnut sweets, shaved ice, etc. It has the effect of providing sediment that can utilize the functionality according to its efficacy, and also has an advantage in increasing consumption of black rice.

Hereinafter, the present invention will be described in detail through specific contents and examples and test examples for carrying out the invention, but the invention is not limited by the description of the examples.

The manufacturing method of black seaweed according to the present invention is a). With respect to 100 parts by weight of black rice powder, add 40 to 55 parts by weight of sugar and 0.4 to 0.5 parts by weight of salt while adding 200 to 250 parts by weight of water to form a homogeneous solution, and then stand for 30 to 50 minutes to call the black rice powder. Step 1, b). The second step and c) in which the black rice homogeneous solution of the first step is gelatinized under heating and stirring is continuously heated and stirred while the heating is stopped when 60 to 70% of the gelatin solution changes to sediment. And, it is made of a third step to make the whole become a homogeneous sediment while continuously stirring.

The black rice powder of the first step according to the present invention is not limited to a pulverization method such as dry grinding or wet grinding, wet powder by wet grinding is preferred, and powder having a particle size of 80 to 100 mesh is preferred, black rice There are no particular restrictions on varieties such as black rice and black rice, but black rice is preferred.

In the first step, an additional soybean powder may be added in an amount of 10 to 25 parts by weight based on 100 parts by weight of the black rice powder, and the black rice sesame prepared by the addition of the soybean powder improves the texture and flavor, but the texture and If the flavor has a slight improvement effect, and it is above the above range, it may not be windy, as a meju smell may appear.

In the first step, the black rice powder, sugar, and salt are added with water to sufficiently stir to make a homogeneous solution. In order to obtain a homogeneous solution, it is preferable to divide the water input into 2 to 3 times, and then add the black rice powder. After making it a homogeneous solution, allow 30-50 minutes to stand so that the black rice powder is sufficiently called, that is, the black rice powder is sufficiently immersed in water.

If the black rice powder is mixed inhomogeneously or is not sufficiently immersed in water, the black rice powder is partially cooked and adversely affects the texture of the prepared sediment. It is a feature of the present invention in preparing black rice sediment that 50 minutes is left so that the black rice powder is sufficiently immersed in water.

In the second step according to the present invention, the black rice homogeneous solution obtained in the first step is heated under stirring to gelatinize the black rice, and in the process of gelatinization, a part of the black rice homogeneous solution becomes sediment, so that sediment does not accumulate downward. Luxury while stirring.

The gelatin or agar may be added in an amount of 0.15 to 0.25 parts by weight based on 100 parts by weight of the black rice powder in the process of gelatinization in the second step, and when the gelatin or agar is additionally added, the prepared sediment has a texture such as yolk. There is a characteristic to show.

The third step according to the present invention is a step of obtaining sediment from the gelatinized liquid of the second step, and when 60 to 70% of the gelatinized liquid of the second step proceeds to the sediment, the heating is stopped and the whole is uniformly deposited. Stir.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples.

<Example 1>

-Material preparation and compounding steps

To the prepared heating container (pressure cooker), add 200 g of black rice non-glutinous rice flour, 80 g of sugar and 0.8 g of salt and 200 parts by weight of water to a homogeneous solution by sufficiently dispersing the black rice powder in water, and then 200 weight of water again. While slowly adding the parts, mix them to make a homogeneous black rice solution, and then stand for 30 minutes so that the black rice powder sufficiently penetrates the water.

-Heating and luxury stage

While stirring the black rice solution left to stand for 30 minutes, while heating slowly until water boils over medium heat, the black rice solution is gelatinized while stirring so as not to be partially lumped.

-Sediment production stage

In the gelatinization process, if a portion of the gelatinization liquid proceeds to the sediment, the mixture is stirred evenly so that the sediment does not accumulate downward, and about 3/2 of the gelatinization liquid proceeds to the sediment, and about 1/3 stops heating while remaining liquid. And the resulting sediment became uniform throughout and stirring was continued until the liquid phase disappeared, thereby finally producing black rice sediment.

<Example 2>

Black sediment was prepared in the same manner as in <Example 1>, except that 30 g of soy flour was additionally added in the material preparation and mixing step of <Example 1>.

<Test Example>

For the sensory evaluation of black rice sesame prepared in <Example 1> and <Example 2>, male and female from the Korea Food Research Institute; 23, female; 52 (aged 34.7% in their 20s, 52.0% in their 30s) Preference and sensory characteristic intensity were performed on 13.33%) in their 40s and older.

For preference (aroma, appearance, taste, texture, overall preference), a 9-item scale (1=very disliked, 9=very liked) was used, and the intensity of sensory characteristics (scented, savory, sweet, savory, astringent) , Viscosity, Adhesion, Roughness of Particles, Residual Feeling) were evaluated using 7-item scales (1=weak, 7=strong), and the results of black rice sediment preference were shown in Table 1 below. / Flavor characteristic strength results are shown in [Table 2] below and black rice sediment texture texture strength results are shown in [Table 3] below.

division Preference ¹⁾ Overall
Preference incense Exterior flavor Organization Example 1 4.99 5.09 5.09 5.39 4.96 Example 2 6.13 6.36 5.41 6.43 5.55 1) 1= I hate it very much, 9= I like it very much; Average of 75 consumer panels

As shown in [Table 1] above, <Example 2> was significantly higher than <Example 1> in overall preference, aroma, and taste preference in all items. The appearance and texture preference also showed that <Example 2> was relatively high, but there was no statistically significant difference.

division Aroma, taste/flavor characteristics ¹⁾ Sweet Fragrant scent Dotman Savory flavor Example 1 3.55 3.64 4.40 3.88 Example 2 4.01 5.15 4.71 4.97 1) 1= weak, 7= strong; Average of 75 consumer panels

As shown in [Table 2], Example 2 was higher than <Example 1> in terms of sweet aroma, savory aroma associated with roasted beans or grains, and a fragrant aroma, and <Example 2> was added with soybean powder. It is believed that the savory flavor and savory flavor have been improved.

division Organizational Characteristics ¹⁾ Feeling Viscosity Adhesion Graininess of particles Residual feeling Example 1 4.71 4.71 4.65 5.01 5.20 Example 2 3.84 5.55 5.27 5.05 5.05 1) 1= I hate it very much, 9= I like it very much; Average of 75 consumer panels

As shown in [Table 3], Example 1 had a high astringent feeling, and Example 2 B was high in terms of viscosity (upright degree) and adhesion (degree of sticking in the mouth). The two samples showed no significant difference in the roughness or residual feeling of the particles.

According to the sensory evaluation results of [Table 1] to [Table 3], the black rice sediments prepared according to the method for manufacturing black rice sediment of the present invention appear to be in good condition overall, and are evaluated as providing new flavors and preferences. It can be expected that a product that can replace bean jam by using the functionality due to the efficacy of black rice can exert a great effect.

Claims (8)

a). Mixing while adding water to the black rice powder, sugar and salt to form a homogeneous solution, and then left for 30 to 50 minutes, the first step called black rice powder,
b). The second step of gelatinizing the black rice homogeneous solution of the first step under heating and stirring and
c), while heating and stirring the gelatinous liquid of the second stage, stop heating when 60 to 70% of the gelatinous liquid changes to sediment, and continue to agitate the third stage to make the whole become a homogeneous sediment. Manufacturing method of black rice sediment, characterized in that it comprises. The method according to claim 1, wherein the first step is to mix the black rice powder, characterized in that the mixture is mixed with 100 parts by weight of black rice powder, 40 to 55 parts by weight of sugar, and 0.4 to 0.5 parts by weight of salt while adding 200 to 250 parts by weight of water. Method of manufacturing. The method of claim 2, wherein in the first step, 10-25 parts by weight of soybean powder is further added to 100 parts by weight of black rice powder. The method of claim 3, wherein in the second step, 0.15 to 0.25 parts by weight of gelatin or agar is additionally added to 100 parts by weight of black rice powder. Claim 1 to claim 3, characterized in that it is produced according to any one of the manufacturing method Black seaweed. Black rice sediment, characterized in that produced according to the production method of claim 4. The method according to claim 5, Black rice is characterized in that it is used as any one of boiled bread, steamed bread, walnut sweets. The black rice sediment according to claim 6, characterized in that the black rice sediment is used as a sediment of the yolk.