KR20220015264A - Water for preparing steamed rice with enhaned nutrient - Google Patents

Abstract

The present invention relates to rice cooking water with increased nutritional components required for each life cycle. The present invention includes a fermented brown rice extract, a soybean extract, a broccoli extract, a rice barley extract, a carrot extract and a green flesh black bean extract.

Description

WATER FOR PREPARING STEAMED RICE WITH ENHANED NUTRIENT

The present invention relates to rice cooking water fortified with nutrients.

In modern society, food intake is recognized not only to provide nutrients to the human body, but also to impart specific physiological activities that enhance the vitality and function of the body. The development and consumption of these products are on the rise.

In order to produce high value-added products in the era of sophistication and globalization of the food industry, stable supply of raw materials, hygienic product production, efficient manufacturing processes, safe storage and distribution technology, etc. And it is essential to develop food that can satisfy palatability. In particular, as the public's interest in the functionality of food is very high, it is necessary to develop functional processed food and functional food material processing technology that can prevent diseases through the food consumed every day in daily life.

On the other hand, humans have differences in physical and physiological characteristics, nutritional intake standards, and nutritional-related diseases according to each life cycle, that is, infancy, infancy, childhood, adolescence, adulthood, and the elderly. will be visible In addition, there are differences in eating patterns and food preferences, so the types and amounts of nutrients lacking in intake vary by life cycle, and the estimated energy needs are also different. For example, according to the 2008 National Health Statistics data, as a result of examining the intake ratios for the nutritional intake standards of adults in their twenties and the elderly aged 65 and over, calcium, potassium, and vitamin B2 were the only deficient intake ratios in adulthood. In the case of popularity, more nutrients such as calcium, potassium, vitamin A, vitamins B1, B2, niacin and vitamin C are deficient, and the deficiency is more pronounced than in adulthood. According to the 2017 National Health Statistical Data, the percentage of male and female energy intake by nutrient, it can be seen that men are deficient in vitamin A, vitamin C, calcium and potassium.

As such, there are differences in nutrients that are easily lacking in each life cycle and health problems with a high frequency of expression, and the functional requirements and requirements for each nutrient to be obtained through food intake are different. desperately needed

In the case of the current functional rice production and processing field, functional raw materials such as dietary fiber, safflower seed extract, red yeast rice, turmeric and chlorella are coated on rice, respectively, and manufactured and sold. For example, Korean Patent No. 10-1860112 discloses a method for producing rice for lowering blood sugar. However, although there are products that do not need to be washed because consumers are accustomed to washing the existing rice, the coating containing nutrients and functional ingredients from the rice is washed away in the process of washing the rice, and the original function is reduced. has a In addition, the current process takes a long time for coating, and the manufacturing process becomes more complicated to contain various functional raw materials.

Therefore, the inventors of the present inventors think that when cooking rice is prepared by adding nutrients to the cooking water that goes into the washed rice, it is possible to easily supplement and ingest the nutrients that were lacking, and consider the dietary habits, nutritional status and sensory of Koreans. The rice cooking water of the present invention was completed.

The present invention provides cooking water with excellent nutrition.

In order to achieve the above object, the present invention

It provides cooking water containing fermented brown rice extract, baektae extract, broccoli extract, rice barley extract, carrot extract and seoritae extract.

The rice cooking water of the present invention helps to supply nutrients that Koreans lack, especially calcium, potassium and iron.

1 is a sample extract homogenized using a homomixer.
2 is a sample extract of an extract that is homogenized using a homomixer, filtered, bottled in a cap pouch, and sterilized.
3 is a photograph of nutrient-enhanced rice and white rice (control group) rice by life cycle.
4 shows cooking water fortified with nutrients and rice ingredients using an extract using a hydrolytic enzyme.
5 is a photograph of nutrient-enhanced rice, nutrient and rice-reinforced rice using cooking water of the present invention.

The present invention is

It relates to cooking water containing fermented brown rice extract, baektae extract, broccoli extract, rice barley extract, carrot extract and seoritae extract.

Hereinafter, the present invention will be described in detail.

rice cooker

Cooking water for rice of the present invention includes fermented brown rice extract, baektae extract, broccoli extract, rice barley extract, carrot extract and seoritae extract. Preferably, the rice cooking water of the present invention includes a fermented brown rice extract, a white rice extract, a broccoli extract, a barley rice extract, a carrot extract, a seoritae extract, a kelp extract and a shiitake mushroom extract.

At this time, it is preferable that the content of the broccoli extract is greater than the sum of the fermented brown rice extract and the baektae extract. In addition, it is preferable that the content of the Seoritae extract is greater than the sum of the rice barley extract and the carrot extract. The content of the kelp extract and the shiitake mushroom extract in the cooking water is preferably less than 10% by weight. The content of the broccoli extract in the cooking water may be 15% by weight or more and less than 40% by weight. The cooking water for rice may include drinking water (ie, general cooking water such as tap water and bottled water) in an amount of 29% by weight or less.

When the eater of cooked rice is a teenager (eg, a teenager) who has not completed growth, the cooking water of the present invention may contain 20 to 25% by weight of broccoli extract and 15 to 25% by weight of seoritae extract. In this case, the sum of the fermented brown rice extract, the baektae extract, the rice barley extract and the carrot extract may be less than 30% by weight.

If the eater of cooked rice is an adult (more than 20 years old and less than 65 years old), the cooking water of the present invention may contain 18 to 30% by weight of broccoli extract and 15 to 25% by weight of seoritae extract. In this case, the sum of the fermented brown rice extract, the baektae extract, the rice barley extract and the carrot extract may be less than 30% by weight.

If the eater of cooked rice is an elderly person (over 65 years old), the cooking water of the present invention may contain 20 to 35% by weight of broccoli extract and 15 to 25% by weight of Seoritae extract. In this case, the sum of the fermented brown rice extract, the baektae extract, the rice barley extract and the carrot extract may be less than 30% by weight.

For extracts of fermented brown rice, white rice, broccoli, barley, carrot, seoritae, kelp, shiitake, etc., it is convenient to grind and pulverize the sample and process it with enzymes. For example, it is preferable to mix fermented brown rice, white rice, broccoli, barley, carrots, seoritae, kelp, shiitake mushrooms, etc. with water, respectively, and enzymatically treat them. In this case, the enzyme treatment time may be 30 minutes to 8 hours, but is not limited thereto. In this case, depending on the moisture content of the sample, the weight ratio of the ground ground material of the sample and the water may vary. For example, the weight ratio of the ground material of the feed ground to water is 1: 4 to 9 for white rice, 1: 3 to 7 for Seoritae, and 1: 3 to 7 for rice barley. 1: 3 to 8, fermented brown rice 1: 2 to 7, carrots 1: 0.5 to 2, dried kelp 1: 10 to 20, broccoli 1: 0.5 to 2, shiitake (raw) 1: 1.5 to It may be 4, preferably, the weight ratio of feed ground pulverized product and water is 1: 5 to 7 for white rice, 1: 4 to 6 for Seoritae, 1: 4 to 6 for barley, 1: 3 to 6 for fermented brown rice, Carrots may be 1:0.5 to 1.5, dried kelp may be 1:13 to 18, broccoli may be 1:0.5 to 1.5, and shiitake (raw) may be 1:2 to 4.

Fermented brown rice extract is an enzyme extract of fermented brown rice, preferably fermented brown rice with Flavozyme 1000L (Flavourzyme1000L), AMG300L, BAN480L, Viscozyme, PectinexUltra, PectinexXXL, Egg It is an extract prepared by hydrolysis with Alcalase and Ondea. Fermented brown rice extract is fermented brown rice beta-glucanase (β-glucanase), pullulanase (pullulanase), protease (protease), pectinase (pectinase), alpha- amylase (α-amylase), and amylogluco It is an extract prepared by hydrolysis with amyloglucosidase.

The baektae extract is an enzyme extract of baektaek, preferably baektae ondea, AMG300L, BAN480L, viscozyme, pectinexUltra, pectinexXXL, Alcalase. and an extract prepared by hydrolysis with Flavozyme 1000L (Flavourzyme1000L). The baektae extract is an extract prepared by hydrolyzing baektae with beta-glucanase, pullulanase, protease, pectinase, alpha-amylase, and amyloglucosidase.

Broccoli extract is an enzyme extract of broccoli, preferably broccoli Flavozyme 1000L (Flavourzyme1000L), AMG300L, BAN480L, Viscozyme (Viscozyme), Pectinex Ultra (PectinexUltra), PectinexXXL (PectinexXXL), Alcalase It is an extract prepared by hydrolysis with Alcalase) and Ondea. The broccoli extract is an extract prepared by hydrolyzing broccoli with beta-glucanase, pullulanase, protease, pectinase, alpha-amylase, and amyloglucosidase.

Rice barley extract is an enzyme extract of rice barley, preferably rice barley Flavozyme 1000L (Flavourzyme1000L), AMG300L, BAN480L, Viscozyme, Pectinex Ultra (PectinexUltra), PectinexXXL (PectinexXXL), Alcalase ( It is an extract prepared by hydrolysis with Alcalase) and Ondea. Rice barley extract is an extract prepared by hydrolyzing rice barley with beta-glucanase, pullulanase, protease, pectinase, alpha-amylase, and amyloglucosidase.

Carrot extract is an enzyme extract of carrots, preferably carrots Ondea, AMG300, BAN480L, Viscozyme, Pectinex Ultra, Pectinex XXL, Alcalase ) and an extract prepared by hydrolysis with Flavozyme 1000L (Flavourzyme1000L). Carrot extract is an extract prepared by hydrolyzing carrots with beta-glucanase, pullulanase, protease, pectinase, alpha-amylase, and amyloglucosidase.

The seoritae extract is an enzyme extract of seoritae, preferably seoritae AMG300L, BAN480L, viscozyme, pectinexUltra, pectinexXXL, Alcalase, flavozyme 1000L ( Flavorzyme1000L), an extract prepared by hydrolysis with Ondea. Seoritae extract is an extract prepared by hydrolyzing Seoritae with beta-glucanase, pullulanase, protease, pectinase, alpha-amylase, and amyloglucosidase.

The kelp extract is an enzyme extract of kelp, preferably kelp Ondea, AMG300, BAN480L, Viscozyme, Pectinex Ultra, Pectinex XXL, Alcalase ) and an extract prepared by hydrolysis with Flavozyme 1000L (Flavourzyme1000L). The kelp extract is an extract prepared by hydrolyzing kelp with beta-glucanase, pullulanase, protease, pectinase, alpha-amylase, and amyloglucosidase.

Shiitake mushroom extract is an enzyme extract of shiitake mushrooms, preferably shiitake mushrooms Ondea, AMG300, BAN480L, Viscozyme, Pectinex Ultra, Pectinex XXL, Alcalase (Alcalase) and flavozyme 1000L (Flavourzyme1000L) is an extract prepared by hydrolysis. The shiitake mushroom extract is an extract prepared by hydrolyzing shiitake mushrooms with beta-glucanase, pullulanase, protease, pectinase, alpha-amylase, and amyloglucosidase.

The cooking water of the present invention is rice cooking water that is sealed and packaged and distributed. For example, the rice cooking water of the present invention may be contained in an airtight container, for example, a cap pouch or a resin container, or the like, or a portion for several people according to the number of members, sealed and/or packaged, and distributed. Therefore, the consumer can purchase commercially available cooking water and use it when cooking rice.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be embodied in various different forms, and only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

<Materials and Methods>

Carrots, kelp, broccoli, shiitake mushrooms, baektae, seoritae, rice barley, and fermented brown rice were purchased and used domestically. The fermented brown rice is a commercial product manufactured by mixing lactic acid bacteria with brown rice and then fermenting it.

<Experimental Example 1> Analysis of nutritional components and reinforcement levels that are urgently needed to increase intake by life cycle

Based on the 2017 National Health and Nutrition Examination Survey, the National Standard Food Ingredients Table, and the 2015 Korean nutrient intake standards, the recommended daily intake for each life cycle, and the actual daily intake and intake compared to the recommended amount were investigated. Energy, protein, calcium, sodium, phosphorus, potassium , iron, vitamin A, thiamine, riboflavin, niacin and vitamin C were analyzed through data review. Through this, insufficient nutritional components were derived, and foods containing a large amount of nutrients that do not affect the taste of rice were investigated.

The results are shown in Table 1. Looking at the nutritional components currently lacking in Koreans, as minerals, calcium and potassium are generally insufficient throughout the entire life cycle, suggesting that reinforcement of the nutritional components is necessary. In addition, in the case of vitamins, vitamin A and vitamin C were found to be insufficient, so reinforcement was necessary. However, since vitamins A and C are destroyed by heat treatment in the process of cooking rice, it was judged that it would be appropriate to supplement it with side dishes rather than rice.

Calcium content of foods consumed by Koreans was investigated, and it was confirmed that the content of white rice consumed daily was low. Therefore, it was judged that it is necessary to select raw materials that have high calcium content but do not affect flavor when cooking rice.

Table 2 shows the results of looking at foods with a high calcium content to be added to the rice with the lowest calcium intake based on these results. Among the foods high in calcium content are anchovies and dairy products, but these food ingredients are judged to be unsuitable for cooking water.

In particular, broccoli, Chinese cabbage, kale mustard leaves, etc., as opposed to spinach and rhubarb, have a very good calcium absorption rate of 50% or more in the body, so it was judged to be suitable for use as a sample of the present invention.

Table 3 shows the results of investigation of food sources with high potassium content and their content. Potassium content was high in seaweeds such as dried kelp and laver, and the highest content was especially found in kelp.

Table 4 shows the results of investigation of source foods and their contents high in vitamin A. In terms of beta-carotene content, dried laver and carrots had a high content, and although they would be destroyed by heat during the cooking process of rice, it was determined that they would not have a significant effect on the taste even if they were added to rice.

Table 5 shows the results of investigation of source foods and their contents high in vitamin C. The content in broccoli was the highest compared to other food ingredients, and in general, it showed a lot of content in fruits and vegetables.

As such, we investigated the main source foods and their contents for insufficient nutrients by life cycle. Beans (Seoritae, White rice), broccoli, kelp, carrots, and shiitake mushrooms were selected, and barley and brown rice were used to increase the content of dietary fiber.

Analysis of recommended daily intake by life cycle, actual daily intake and intake compared to recommended amount

Calcium content of source foods

Potassium main source and content

(National Academy of Agricultural Science, Rural Development Administration, 2011)

Vitamin A content of source foods

¹⁾ Content contained in 100 g of raw food.

²⁾ (National Academy of Agricultural Science, Rural Development Administration, 2011; Korean Nutrition Society, 2012)

<Experimental Example 2>

Carrots, kelp, broccoli, shiitake mushrooms, baektae, seoritae, rice barley, and fermented brown rice were finely crushed using a high-speed vacuum blender (Philips), and then each sample was extracted and filtered three times while heating by adding water or ethanol. . This is to prevent the extraction rate and oxidation of major components for each sample.

However, it was determined that the extraction yield was not good, so it was not suitable for use in cooking water. In particular, when each sample was extracted using water, as a result of examining the mineral content in the sample water extract, the content of the mineral in the raw material itself was less than expected (Table 6), so it is better to change the extraction method. was judged to be good.

<Experimental Example 3>

<3-1>

As samples, carrots, kelp, broccoli, shiitake mushrooms, baektae, seoritae, rice barley, and fermented brown rice were used. After grinding and pulverizing the samples, the sample pulverized pulverized pulverized product and water were mixed in various weight ratios according to the moisture content of the feed pulverized pulverized pulverized material, and heated for 1 hour to soften the texture of the sample and cooled to room temperature. And according to Table 7, each enzyme was added and the enzyme treatment was carried out for 2 hours while stirring at a temperature of 53 ± 2 °C. At this time, the weight ratio of ground pulverized feed to water is 1:5.7 for white rice, 1:5 for Seoritae, 1:5 for barley, 1:4 for fermented brown rice, 1:1 for carrots, 1:15 for dried kelp, and 1:15 for broccoli. It was 1:1, and for shiitake (raw) it was 1:3. That is, in the case of baektae extract, 250 g of baektae and 1750 g of water were used, and in the case of baektae extract, 300 g of seoritae. 1500 g of water was used, 350 g of rice barley and 1750 g of water were used for the barley extract, and 400 g of fermented brown rice and 1600 g of water were used for the fermented brown rice extract. For the carrot extract, 900 g of carrots and 900 g of water were used. For the kelp extract, 130 g of dried kelp and 1950 g of water were used. For the broccoli extract, 750 g of broccoli and 750 g of water were used, and for the shiitake extract, 450 g of raw shiitake and 1350 g of water were used. When using the mixed enzyme, each enzyme was mixed in the amount shown in Table 7. The enzyme-treated solution was once again treated in a blender, an amount of 1/2 of the initial enzyme amount was further added, and the enzyme treatment was performed while stirring for 2 hours. After heat treatment at 100° C. for 30 minutes for inactivation of the enzyme, the supernatant was filtered using a centrifuge to prepare an extract. Separation occurred as time passed despite the filtration of the prepared extract, and it was homogenized using a homomixer (Fig. 1), and after centrifugation, it was packaged in a cap pouch and sterilized at 100° C. for 1 hour. was carried out (FIG. 2).

Viscozyme (β-glucanase), Ondea (pullulanase), Alcalase (protease), Flavourzyme1000L (protease), Pectinex XXL (pectinase), Pectinex Ultra (pectinase), BAN 480 (α-amylase), AMG 300 (amyloglucosidase),

Amount of enzyme added (mL) in parentheses.

<3-2> Analysis of sample extracts

For the sample extracts prepared in <3-1> above, mineral content, nutrients, and antioxidant activity were measured.

For mineral analysis of each extract, a certain amount was put into a microwave digestion system according to the Food Standards Code, treated with nitric acid to decompose organic matter, and the decomposed solution was used as an inorganic analysis sample. Inductively coupled plasma optical emission spectroscopy (ICP-OES, Aglient 720ES) ) was used to measure the content of Mg, Fe, Na, K and Ca.

The nutritional components of the extracts were measured by measuring the content of polyphenol compounds, flavonoid compounds and ascorbic acid. According to the AOAC method, 10 mL of each extract was collected according to the AOAC method, and 50 mL of distilled water was added, homogenized with a homogenizer, and then adjusted to a 100 mL mass flask. To 1 mL of this sample extract, 0.5 mL of Folin-Denis reagent and 1 mL of saturated Na2CO3 solution and 7.5 mL of distilled water were sequentially mixed, and after 30 minutes, absorbance was measured at 760 nm, and gallic acid (Sigma) was used as a standard material.

To measure the content of flavonoid compounds in extracts Add 0.9 mL of 80% ethanol to 0.1 mL of each extract sample, and then add 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate, and 4.3 mL of 80% ethanol to 0.5 mL of this mixture. did After leaving the above reaction solution at room temperature for 40 minutes, the absorbance value was measured at 415 nm. As a standard material, quercetin (Sigma Chemical Co.) was used.

The ascorbic acid content of the extracts was prepared by adding 50 mL of a 3% metaphosphoric acid solution to 10 mL of the extract, homogenizing it with a homogenizer, and then adding 3% metaphoric acid to a 100 mL mass flask. To 0.2 mL of this sample extract, 0.8 mL of 10% TCA solution After centrifugation at 3,000 rpm for 5 minutes, add 0.5 mL of the supernatant, 1.5 mL of distilled water and 0.2 mL of 10% folic phenol reagent, mix, leave at room temperature for 10 minutes, and measure the absorbance at 760 nm to measure the ascorbic acid content did

The antioxidant activity of the extracts was measured by DPPH electron donating ability and ABTS radical scavenging ability.

DPPH electron donating ability was measured by using the method of Blois MS (1958), mixing 2 mL of extract with 2 mL of 0.2 mM DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma Chemical Co.), leaving it at room temperature for 30 minutes, and then centrifuging After separation and filtration, the absorbance of the filtrate was measured at 517 nm, and it was calculated by Equation 1 below.

<Equation 1>

ABTS radical scavenging activity was obtained by preparing 7.4 mM ABTS (2,2'-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), Sigma Chemical Co.) and 2.6 mM potassium persulphate according to the method of Robert et al. (1999). Then, it was left in the dark for one day to form cations (ABTS.+). The absorbance was measured at 734 nm, diluted so that the absorbance value was 1.5 or less, and 20 μl of the sample extract was added to 1 mL of the diluted ABTS.+ solution, and the change in absorbance was measured exactly 30 minutes later. In this case, 0.1 mM ascorbic acid was used as a positive control. ABTS radical scavenging ability was calculated by the following formula 2.

<Equation 2>

Hunter L* (lightness), a* (redness), and b* (yellowness) values were measured to confirm the color of the extracts.

As a result, it was found that the extract obtained by extracting the sample using a hydrolase contained more minerals than the case of water extraction (Table 8). For example, in the case of calcium in the fermented brown rice extract, the content increased by about 4.63 times or more when extracted using a hydrolytic enzyme.

Polyphenol compounds have different contents from 2.18 mg to 31.10 mg% as low as possible. However, it is not suitable to compare the contents of each other because the moisture content of the raw material and the amount of extraction solvent during extraction are different. showed a lot of content.

In the case of flavonoid compounds, the content of carrots or shiitake mushroom extracts was low, and as for the samples showing high contents, it was confirmed that the content of flavonoid compounds was the highest in baektae extract.

On the other hand, ascorbic acid showed the lowest content at 2.20 mg% in carrot, and 347.85 mg% in Seoritae extract as the extract showing the highest content. As such, the concentrations of the extracts are different, but they all contain ingredients having antioxidant activity to some extent.

Nutrient content in sample extract using hydrolytic enzyme

Table 10 shows the results of measuring the DPPH radical scavenging ability and the ABTS radical scavenging ability to confirm whether the extracts have antioxidant activity.

In the case of DPPH radical scavenging activity, the activity in the barley extract was highest at 93.88%, and the activity in the broccoli extract was slightly lower at 75.90%.

In terms of ABTS radical scavenging activity, fermented brown rice, shiitake mushroom, seoritae, and baektae showed the highest scavenging activity in that order, and carrots showed little ABTS radical scavenging activity. Since it contains all of the radical scavenging properties, it was judged that it could contain the physiological function of antioxidant activity when used as rice cooking water.

Table 11 shows the results of preparing extracts using enzymes for selected raw materials to be added to cooking water and measuring their colors.

In general, the brightness of all extracts was 52.89 to 57.40, which was generally bright, and the broccoli extract had the lowest redness and the Seoritae extract showed the highest value at 1.99, so it was considered that anthocyanin-based pigments were contained. In terms of yellowness, fermented brown or rice barley showed a rather low value, but Baektae and Seoritae showed higher values than other extracts, so it was judged that flavonoid-type components were contained.

Antioxidant activity of sample extract using hydrolase

Chromaticity of sample extract using hydrolase

<Experimental Example 4>

<4-1>

In order to prepare nutrient-enhanced rice cooking water tailored to the complementary nutrients and levels of each life cycle, 6 ingredients were added in the ratio shown in Table 12 below in consideration of the mineral content and nutrient content to prepare rice cooking water suitable for the life cycle.

Proportion of raw material extracts in rice cooking water fortified with nutrients by life cycle (% by weight)

<4-2>

When rice was cooked by life cycle using the rice cooking water prepared in <4-1>, an estimate was obtained by calculating how much nutrient content could be increased compared to the existing intake.

Calcium was the most deficient ingredient in all of his life. When rice water was prepared to increase the calcium content through daily and every meal, in the case of adolescence, 58.9% of the recommended intake compared to the recommended intake was consumed with fortified cooking water. When prepared, the intake compared to the recommended amount was 65.67%, which could be increased by about 6.77%, and was expected to increase by 8.26 and 8.81% in adulthood and the elderly, respectively (Table 13). However, since the intake of calcium is insufficient and the foods containing it are not diverse, in the case of calcium, it is added in the form of food additives such as calcium lactate or calcium carbonate to fill the missing part or prevent corrosion with a higher calcium content. It was determined that an increase in intake was necessary.

In the case of potassium intake, similar to calcium, the intake is insufficient compared to the recommended amount, but when cooking rice using nutrient-fortified rice cooking water, adolescence, adulthood, and the elderly can show an increase of around 12% of the recommended intake. was expected (Table 14).

In the case of iron, there is a big difference by life cycle, and it is not insufficient compared to the recommended amount for adults and older, but for middle and high school students in adolescence, the intake is rather low at 83.5%. It was judged that the iron deficiency in adolescents due to nutrient-fortified rice cooking water could be reduced (Table 15).

Calcium intake, intake and increase compared to the recommended amount (calculated estimate)

Intake of potassium, intake and increase compared to the recommended amount (calculated estimate)

Intake of iron, intake and increase compared to the recommended amount (calculated estimate)

<4-3>

Rice was prepared using rice cooking water fortified with nutrients for each life cycle. And to check the color of cooked rice, Hunter L* (lightness), a* (redness), and b* (yellowness) values were measured. In this case, as a control group, ordinary drinking water and rice cooked with white rice were used.

As a result, the control group showed a value of 55.35, and in the case of using nutrient-fortified rice cooking water, it was slightly lower at 49.32, 41.60 and 41.48 by life cycle, respectively, because the extracts had some color and the amount of the added extract was slightly lower. It was judged that the chromaticity appeared differently according to the ratio.

In the case of redness, white rice showed the lowest value, and adulthood and old age showed a high value. On the other hand, in yellowness, the nutritionally fortified rice of the elderly showed slightly lower results (Table 16, FIG. 3).

Color of rice fortified with nutrients by life cycle

<Experimental Example 5>

In order to manufacture rice cooking water with enhanced nutrition and palatability for each age preference, raw materials containing rice ingredients, i.e., kelp and shiitake mushroom extract, were tested in advance to match the age. Through this, the range of the addition amount was determined. In addition, kelp and shiitake mushroom extracts were added according to the life cycle to prepare rice cooking water at the mixing ratio shown in Table 17, and sensory tests were performed by dividing by life cycle. In this case, as a control group, ordinary drinking water and rice cooked with white rice were used.

For the sensory test of products with enhanced nutritional and refined ingredients, adolescence, adulthood, and old age were divided, and 20 panelists were educated on the evaluation method and evaluation characteristics of the sample. After arranging and distributing the samples, 1 point for dislike extremely, 4 points for neutral like nor dislike, and 7 points for very good (like extremely) for taste, aroma, color, gloss, stickiness, and overall preference of the sample. Measurements were made according to the 7-point scale method, and the optimal conditions were reviewed.

The sensory test was carried out after deliberation and approval (KNUT IRB 2019-26) by the Bioethics Committee of Korea Transportation University, and the results are shown in Tables 18 to 20.

In the case of adolescent students, there was no significant difference except for color, but looking at the overall preference diagram, they showed a tendency to prefer white rice a little more, followed by rice with fortified rice and nutritionally fortified rice.

In adulthood, as in adolescence, there were no significant differences in taste, aroma, gloss, and general preference drawings except for color. tended to favor the

In the case of the elderly, the difference between the panels was larger than that of adolescence or adulthood, so there was no significant difference.

In general, unlike white rice, the extract contains a certain amount of color, so the preference for color was low in adolescence, adulthood, and the elderly.

Ratio (% by weight) of raw material extracts in cooking water fortified with nutrient and rice ingredients by life cycle

Sensory test of fortified rice for adolescent nutrition and refined rice ingredients

Sensory test of fortified rice for adult nutrition and refined rice ingredients

Sensory test of rice fortified with nutrition for the elderly and refined rice ingredients

<Experimental Example 6>

Cooking water was prepared by mixing the raw material extracts using a hydrolytic enzyme at the mixing ratio corresponding to adulthood in Table 17, and using this, rice was prepared (Preparation Example 1). And the raw material extract was mixed in the ratio shown in Table 21 below to prepare rice cooking water, and rice was prepared using this (Preparation Example 2).

For Preparation Examples 1 and 2, sensory evaluation was performed on 23 adult males and females aged 22 to 40 years. At this time, sensory evaluation was performed using a 5-point scale method, and the taste, aroma, color, and overall preference of the sample were evaluated: 5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point : Very bad.

As a result, the overall preference of Preparation Example 1 was significantly higher than that of Preparation Example 2. Therefore, in consideration of commercial feasibility, it was determined that it would be preferable to prepare rice cooking water according to Preparation Example 1.

<Experimental Example 7>

Raw material extracts using hydrolytic enzymes were mixed at the mixing ratio of Table 17 to develop an optimal recipe suitable for the life cycle, and a prototype was prepared using this (FIG. 4).

In addition, using the prototype, rice with enhanced nutritional and rice ingredients was prepared (FIG. 5).

Claims (8)

Cooking water containing fermented brown rice extract, baektae extract, broccoli extract, rice barley extract, carrot extract and seoritae extract.
The method of claim 1,
The rice cooking water further comprises a kelp extract or a shiitake mushroom extract.
The method of claim 1,
Cooking water for rice, characterized in that the content of the broccoli extract is greater than the sum of the fermented brown rice extract and the baektae extract.
The method of claim 1,
Rice cooking water, characterized in that the content of the Seoritae extract is greater than the sum of the rice barley extract and the carrot extract.
3. The method of claim 2,
Cooking water for rice, characterized in that the content of the kelp extract and the shiitake mushroom extract in the cooking water is less than 10% by weight.
The method of claim 1,
Rice cooking water, characterized in that the content of the broccoli extract in the rice cooking water is 15% by weight or more and less than 40% by weight.
The method of claim 1,
Rice cooking water, characterized in that the content of Seoritae extract in the rice cooking water is 15% by weight or more and less than 25% by weight.
The method of claim 1,
The rice cooking water is rice cooking water, characterized in that it is sealed and packaged and distributed.

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