KR20210061545A - Processing method of rice containing spirulina extract containing phycocyanin and rice prepared by the same method - Google Patents

Abstract

The present invention relates to a processing method of rice containing a spirulina extract having phycocyanin and rice prepared by the processing method. Since rice containing a spirulina extract having phycocyanin prepared by the processing method of the present invention contains a large amount of phycocyanin, when steamed rice is cooked with the above rice, phycocyanin can be easily ingested, and as a result of sensory testing, sugar content is increased while maintaining the texture compared to normal rice. In addition, the savory taste is increased to increase the preference. Therefore, the rice can be usefully used as food for patients or infants.

Description

Processing method of rice containing spirulina extract containing phycocyanin and rice prepared by the same method}

The present invention relates to a method of processing rice containing a spirulina extract containing phycocyanin and a rice manufactured by the processing method thereof.

Spirulina is the oldest algae on Earth, a multicellular organism with thin cell walls. The color of Spirulina is emitted by the phycocyanin (blue) of chlorophyll (green) in the cell.

The main ingredients contained in Spirulina include proteins, carbohydrates, water-soluble dietary fiber, antioxidant pigments, antioxidant enzymes, gammarinolenic acid, etc., and are high in protein, antioxidants, beta-carotene, calcium, iron, magnesium, zinc, etc. It is also rich in nutrients such as selenium and is emerging as a food resource and energy resource in the future as a super food.

Spirulina is known to be effective for eye health, cholesterol lowering, anti-inflammatory, anti-aging, anti-cancer action, allergic rhinitis, natural detoxification, skin protection from ultraviolet rays, weight loss and growth stage children. It is highly effective when ingested by poorly functioning patients, the elderly, and infants, and because it is an alkaline food, it is reported that it does not cause an imbalance in nutrition even if it is taken for a long time.The United Nations World Health Organization, the United States Food and Drug Administration, and the United Nations Children's Fund It is recognized as a complete food in terms of its stability and nutrition as a health food.

As a prior art related to spirulina, Korean Patent No. 1286214 discloses a fermented rice drink containing spirulina and soy protein with excellent antioxidant activity, and Korean Patent No. 1030035 discloses rice malt gangjeong containing spirulina and a method for manufacturing the same. However, there is no disclosure of a method of processing rice containing spirulina extract containing phycocyanin of the present invention and rice produced by the processing method thereof.

The present invention is derived from the above requirements, and provides a method for processing rice containing spirulina extract containing phycocyanin, and the rice processed by the above processing method is spirulina extract containing phycocyanin when washed. By confirming that the loss of spirulina extract was less than that of rice without crack formation, and when rice was prepared, the sugar content and savory taste increased, the color appeared blue, and the overall consumer preference was increased. The present invention has been completed.

In order to solve the above problem, the present invention

1) repeating the process of freezing and then thawing spirulina solids 1 to 5 times;

2) after step 1), mixing alcohol, refrigerating and removing solids, and obtaining spirulina extract containing phycocyanin;

3) diluting the spirulina extract containing phycocyanin of step 2) by mixing it with water;

4) immersing the rice in which cracks are formed by drying in the Spirulina extract containing the diluted phycocyanin of step 3); And

5) It provides a method of processing rice containing spirulina extract containing phycocyanin containing; drying the rice immersed in the above step 4) in the shade.

In addition, the present invention provides a rice containing spirulina extract containing phycocyanin processed by the above processing method.

In addition, the present invention provides a processed rice food prepared by processing the rice containing the spirulina extract containing the phycocyanin.

The present invention relates to a method of processing rice containing spirulina extract containing phycocyanin and to rice manufactured by the above processing method, and rice containing spirulina extract containing phycocyanin processed by the processing method of the present invention Because silver contains a large amount of phycocyanin, phycocyanin can be easily ingested when cooked with the rice. As a result of sensory test, compared to ordinary rice, the sugar content increases while maintaining the texture, and the savory taste increases. Has the effect of increasing.

1 is a photograph of rice containing spirulina extract containing phycocyanin processed by the processing method of the present invention.

The present invention

1) repeating the process of freezing and then thawing spirulina solids 1 to 5 times;

2) after step 1), mixing alcohol, refrigerating and removing solids, and obtaining spirulina extract containing phycocyanin;

3) diluting the spirulina extract containing phycocyanin of step 2) by mixing it with water;

4) immersing the rice in which cracks are formed by drying in the Spirulina extract containing the diluted phycocyanin of step 3); And

It relates to a method for processing rice containing spirulina extract containing phycocyanin, including; 5) drying the rice immersed in step 4) in the shade.

The freezing of step 1) is performed at -15 to -25°C for 3 to 10 days, and thawing may be performed at 2 to 6°C for 1 to 4 days, preferably freezing at -20 to -24°C. It is made for 6 to 8 days, thawing is performed at 3 to 5°C for 1 to 3 days, more preferably freezing is performed at -22°C for 7 days, and thawing is performed at 4°C for 2 days, It is not limited thereto.

The process of freezing and then thawing the spirulina solid in step 1) may be repeated 1 to 5 times, preferably 2 to 4 times, more preferably 3 times, but is not limited thereto. .

The alcohol of step 2) is preferably 10 to 50% (v/v) ethanol, more preferably 20 to 30% (v/v) ethanol, and even more preferably 25% ethanol, It is not limited to this.

Refrigerated storage of step 2) may be performed at 2 to 6° C. for 3 to 9 days, preferably at 3 to 5° C. for 6 to 8 days, and more preferably at 4° C. for 7 days. However, it is not limited thereto.

In the mixing of alcohol in step 2), it is preferable to mix 300 to 500 g of spirulina repeated freezing and thawing of step 1) with respect to 1 liter of alcohol, and more preferably, freezing and freezing of the step 1) with respect to 1 liter of alcohol. 350 to 400 g of spirulina that has been repeatedly thawed is mixed, and more preferably 380 g of spirulina obtained by repeating the freezing and thawing of step 1) is mixed with respect to 1 L of alcohol, but is not limited thereto.

The mixing of the spirulina extract and water in step 3) is preferably a mixture of 5 to 15% by volume of spirulina extract and 85 to 95% by volume of water, more preferably 10% by volume of spirulina extract and 90% by volume of water Although this is mixed, it is not limited to this.

As for the dry cracked rice of step 4), it is preferable to use the rice obtained by drying the moisture content to 15% (v/w) or less and grinding the cracked rice, and more preferably, the moisture content of 10%. Rice that has been dried to less than (v/w) and polished with cracked rice is used, and even more preferably, rice with cracks formed by drying to less than 10% (v/w) is further polished to 2 degrees. It is to use the bundomi, but is not limited thereto.

The term'polishing' in the present invention means that the rice husk, which is the outer husk of the crop, and the husk layer, which is the inner bark, are peeled off and processed so that they can be eaten. Say.

The immersion in step 4) is preferably performed at 2 to 6° C. for 2 to 7 hours, more preferably at 3 to 5° C. for 4 to 6 hours, and even more preferably at 4° C. for 5 hours. It is immersed, but is not limited thereto.

Spirulina extract containing phycocyanin is deposited and coated on the surface of the rice on which cracks are formed through the immersion and between the cracks.

The drying in step 5) is preferably dried so that the moisture content of the immersed rice is 10 to 20% (v/w), and more preferably, the moisture content of the rice is 13 to 17% (v/w). It is to be dried as possible, even more preferably to dry so that the moisture content of the rice is 15% (v/w), but is not limited thereto.

The method of processing rice containing spirulina extract containing phycocyanin of the present invention is preferably

1) repeating the process of freezing the Spirulina solid at -15 to -25°C for 3 to 10 days and then thawing at 2 to 6°C for 1 to 4 days 2 to 4 times;

2) After the step 1), 300 to 500 g of Spirulina, which was repeated the freezing and thawing of the step 1), was mixed with 1 L of 10 to 50% (v/v) ethanol, and then 3 to 9 at 2 to 6°C. Refrigerating for one day and then removing the solid and obtaining a spirulina extract containing phycocyanin;

3) diluting the spirulina extract containing phycocyanin by mixing 5 to 15% by volume of the spirulina extract containing phycocyanin and 85 to 95% by volume of water;

4) immersing the rice polished with cracks formed by drying the spirulina extract containing the diluted phycocyanin of step 3) to 15% or less for 2 to 7 hours at 2 to 6°C; And

5) drying the rice immersed in step 4) to a moisture content of 10 to 20% (v/w) in a shaded area; may include,

More preferably

1) repeating the process of freezing the Spirulina solid at -20 to -24°C for 6 to 8 days and then thawing at 3 to 5°C for 1 to 3 days 2 to 4 times;

2) After the step 1), 350 to 400 g of Spirulina, which was repeated the freezing and thawing of step 1), was mixed with 1 L of 20 to 30% (v/v) ethanol, and then 6 to 8 at 3 to 5°C. Refrigerating for one day and then removing the solid and obtaining a spirulina extract containing phycocyanin;

3) diluting the spirulina extract containing phycocyanin by mixing 5 to 15% by volume of the spirulina extract containing phycocyanin and 85 to 95% by volume of water;

4) immersing the rice polished with cracked rice formed by drying the spirulina extract containing the diluted phycocyanin of step 3) to 10% or less for 4 to 6 hours at 3 to 5°C; And

5) drying the rice immersed in step 4) so that the moisture content is 13 to 17% (v/w) in the shade; may include,

Even more preferably

1) repeating the process of freezing the Spirulina solid at -22°C for 7 days and then thawing at 4°C for 2 days 3 times;

2) After the above step 1), 380 g of Spirulina repeated the freezing and thawing of the above step 1) was mixed with 1 L of 25% (v/v) ethanol, and then refrigerated at 4° C. for 7 days, and then the solid was Removing and obtaining a spirulina extract containing phycocyanin;

3) diluting the spirulina extract containing phycocyanin by mixing 10% by volume of the spirulina extract containing phycocyanin of step 2) and 90% by volume of water;

4) immersing the spirulina extract containing the diluted phycocyanin of the step 3) to a moisture content of 10% or less and immersing the two-minute sea bream obtained by grinding 2 degrees of cracked rice at 4°C for 5 hours; And

5) Drying the rice soaked in step 4) so that the moisture content is 15% (v/w) in the shade, but is not limited thereto.

In addition, the present invention relates to rice containing spirulina extract containing phycocyanin processed by the above processing method.

The rice has a blue color due to phycocyanin, and contains the functional components of Spirulina.

The rice made of the rice has the effect of increasing the sugar content and flavor and increasing consumer preference compared to the rice made of ordinary rice.

In addition, the present invention provides a processed rice food prepared by processing the rice containing the spirulina extract containing the phycocyanin. The processed rice food may be rice cakes, porridges, sunsik, noodles, or bread, but is not limited thereto.

Hereinafter, the present invention will be described in more detail using Preparation Examples and Examples. These preparation examples and examples are only for describing the present invention in more detail, and it is obvious to those of ordinary skill in the art that the scope of the present invention is not limited thereto.

Preparation Example 1. Preparation of rice containing spirulina extract containing phycocyanin

In order to prepare rice containing spirulina extract containing phycocyanin, the spirulina solid was frozen at -22°C for 7 days and then thawed at 4°C for 2 days was repeated 3 times. Then, after mixing 380 g of spirulina repeatedly frozen and thawed in 1 L of 25% (v/v) ethanol, and then stored refrigerated at 4° C. for 7 days, the solids were removed, and spirulina extract containing phycocyanin was prepared. Obtained. The spirulina extract containing phycocyanin contained phycocyanin at a high concentration and had a deep blue purple color.

In order to dilute the spirulina extract containing phycocyanin, 900ml of water was mixed with 100ml of the spirulina extract containing phycocyanin, and rice was immersed in the spirulina extract containing the diluted phycocyanin.

Rice was dried with a moisture content of 10% (v/w), and the cracked rice was polished for 2 degrees, and phycocyanin was included between the surface of the rice and between the cracks by immersing it at 4℃ for 5 hours. Spirulina extract was allowed to deposit and coat.

After immersion, spirulina extract containing phycocyanin was deposited and coated rice (Experimental Example 1) was dried to a moisture content of 15% (v/w) in the shade and then stored in the refrigerator.

Rice produced by the processing method of the present invention has a blue color as disclosed in FIG. 1.

For comparison with rice containing spirulina extract containing phycocyanin of the present invention, 380 g of spirulina solids without repeated freezing and thawing were mixed in 1 L of 25% (v/v) ethanol, and then 7 at 4°C. Rice (Comparative Example 1) deposited and coated in the same manner as in Preparation Example 1 using a spirulina extract from which solids were removed after refrigeration for one day, prepared in the same manner as in Preparation Example 1, but spirulina extract containing phycocyanin Rice (Comparative Example 2) deposited and coated with spirulina extract, omitting the step of dilution, but prepared in the same manner as in Preparation Example 1, but rice coated with spirulina extract using rice without crack formation (Comparative Example 3) and general rice (Comparative Example 4) that did not contain spirulina extract was used.

Example 1. Sensory evaluation

After preparing rice using the rice of Experimental Example 1 and Comparative Examples 1 to 4 prepared in Preparation Example 1, 30 trained panelists of a specialized analysis institution were asked to sample the taste (sweetness and savory), texture, and overall preference. The questionnaire items were evaluated by the 9-point method.

The higher the score, the higher the specificity of each item, and the sensory evaluation results are as disclosed in Table 1 below.

Rice made of rice containing spirulina extract containing phycocyanin of Experimental Example 1 prepared by the processing method of the present invention had no difference in texture compared to Comparative Examples 1 to 4, but was remarkably excellent in sweetness and flavor. , It was found that the overall acceptability was increased.

In the case of Comparative Example 1 extracted using ethanol without freezing and thawing spirulina, it was found that the blue color decreased compared to Experimental Example 1 and the content of phycocyanin was reduced. The sue was reduced.

In the case of Comparative Example 2 in which the spirulina extract was immersed in rice without dilution, when the rice was prepared under the influence of the high protein spirulina extract, the off-flavor was severe and the sweetness and aroma were increased, but the overall acceptability was evaluated low.

In the case of Comparative Example 3 prepared by coating the spirulina extract on the surface of rice where no cracks were formed, it was confirmed that a significant amount of spirulina extract was lost in the process of washing rice to prepare rice, and prepared using this One rice is expected to decrease the functionality of phycocyanin, a functional substance contained in Spirulina extract, and its sweetness and aroma are similar to or slightly superior to ordinary rice.

Through this, it was confirmed that when the rice containing spirulina extract containing phycocyanin was prepared by the processing method of the present invention, the sugar content and aroma were increased without changing the texture, and the overall palatability was the best.

flavor Texture Overall preference Sugar content Sue Experimental Example 1 8.4 8.5 7.4 8.5 Comparative Example 1 5.6 5.5 7.3 5.6 Comparative Example 2 8.1 7.9 7.2 4.0 Comparative Example 3 5.3 5.2 7.6 5.1 Comparative Example 4 4.9 5.1 7.4 5.0

Claims (9)

1) repeating the process of freezing and then thawing spirulina solids 1 to 5 times;
2) After step 1), mixing alcohol, refrigerating and removing solids, and obtaining spirulina extract containing phycocyanin;
3) diluting the spirulina extract containing phycocyanin of step 2) by mixing with water;
4) immersing the rice in which cracks are formed by drying in the Spirulina extract containing the diluted phycocyanin of step 3); And
5) A method of processing rice containing spirulina extract containing phycocyanin comprising; drying the rice immersed in step 4) in the shade. The method of claim 1, wherein the freezing in step 1) is performed at -15 to -25°C for 3 to 10 days, and thawing is performed at 2 to 6°C for 1 to 4 days. How to Process Rice Containing Spirulina Extract. The method of claim 1, wherein the alcohol in step 2) is 10 to 50% (v/v) ethanol. The method of claim 1, wherein the mixing of the spirulina extract and water in step 3) contains spirulina extract containing phycocyanin, characterized in that 5 to 15 vol% of spirulina extract and 85 to 95 vol% of water are mixed. How to process rice. The method of claim 1, wherein the rice in which cracks are formed by drying in step 4) is rice that has been dried to a moisture content of 10% (v/w) or less, and the rice cracks are formed. How to Process Rice Containing Spirulina Extract. The method of claim 1, wherein the immersion in step 4) is performed at 2 to 6° C. for 2 to 7 hours. The method of claim 1,
1) repeating the process of freezing the Spirulina solid at -15 to -25°C for 3 to 10 days and then thawing at 2 to 6°C for 1 to 4 days 2 to 4 times;
2) After step 1), after mixing 10 to 50% (v/v) ethanol, refrigerated at 2 to 6° C. for 3 to 9 days, and then remove the solid and spirulina extract containing phycocyanin Obtaining a;
3) diluting the spirulina extract containing phycocyanin by mixing 5 to 15% by volume of the spirulina extract containing phycocyanin and 85 to 95% by volume of water;
4) Drying the spirulina extract containing the diluted phycocyanin of step 3) to 10% (v/w) or less of the water content and grinding the rice with cracks formed at 2 to 6°C for 2 to 7 hours During immersion; And
5) Drying the rice soaked in step 4) so that the moisture content is 10 to 20% (v/w) in the shade; rice containing spirulina extract containing phycocyanin, characterized in that it comprises How to process it. Rice containing spirulina extract containing phycocyanin processed by the processing method of any one of claims 1 to 7. Processed rice food manufactured by processing rice containing spirulina extract containing phycocyanin of claim 8.

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