KR20230112100A - Preparation method of rice ball containing rice protein - Google Patents

Abstract

The present technology relates to a method for manufacturing rice balls containing rice protein, which can produce rice balls with improved texture while exhibiting a taste similar to or superior to that of the non-added group by adding rice protein.

Description

Manufacturing method of rice ball containing rice protein {Preparation method of rice ball containing rice protein}

The present technology relates to a method for manufacturing rice balls containing rice protein, and specifically, to a manufacturing method capable of manufacturing rice balls with improved quality by improving the texture and taste of rice balls by containing rice protein.

Fish cake provides nutrients to the human body and lowers cholesterol by fish meat containing a large amount of amino acids and unsaturated fatty acids, and is widely eaten as a side dish or snack because it is easy to cook and eat.

In general, fish cake is prepared by crushing fish meat from which the head, intestines, and scales of fish are removed, freezing and blocking by adding a quality improver such as sugar or phosphate, mixing flour, forming it into various shapes such as cylindrical or square, steaming or milking, and then cooling.

A large amount of flour is used as an excipient in order to hold the shape of the fish cake and to mix other ingredients evenly, so a material that can replace it is needed.

As a prior art for preventing the elasticity of fish meat from deteriorating, Korean Patent Registration No. 10-0994441 'manufacturing method of gulbi fish cake and gulbi fish cake produced by the method' has been proposed. In the registered patent, squid and oyster meat are used together, and the elasticity of fish cake is improved. However, these registered patents improved the flavor and elasticity of fish cake, but had the disadvantage of not having price competitiveness by using expensive gulbi and squid.

In addition, Korean Patent Registration No. 10-0371806 'Method for Manufacturing Fish Cake Containing Soy Protein' was proposed, and fish cake was manufactured using soy protein and chitosan, but this also did not have price competitiveness due to expensive materials, and there was a disadvantage that sufficient improvement in texture was not achieved by adding soy protein alone.

One object of the present invention is to provide a manufacturing method capable of manufacturing rice balls with improved quality by improving texture and taste.

In order to achieve the above purpose,

One aspect of the present invention, the main ingredients including surimi and rice protein; Mixing and kneading; and sub-materials including egg whites, starch, and vegetables; and

shaping and heating the kneaded mixture;

It provides a method for producing a rice ball containing rice protein comprising a.

Another aspect of the present invention provides a method for producing a rice protein extract, comprising adding an extraction solvent to rice, adjusting to an alkaline condition of pH 8-14, and then extracting rice protein by ultra-high pressure treatment at 100 to 500 MPa.

Another aspect of the present invention, preparing a rice protein extract as a method for producing a rice protein extract;

freeze-drying the rice protein extract to prepare rice protein;

Main ingredients including rice protein and surimi prepared in the above step; Mixing and kneading; and sub-materials including egg whites, starch, and vegetables; and

shaping and heating the kneaded mixture;

It provides a method for producing a rice ball containing rice protein comprising a.

Another aspect of the present invention provides a rice ball prepared by the method for manufacturing a rice ball containing the rice protein.

Another aspect of the present invention provides a rice ball containing surimi and rice protein as main ingredients and rice protein containing egg white, starch and vegetables as members.

The method for producing rice balls containing rice protein of the present invention can produce rice balls with improved texture while exhibiting a taste similar to or superior to that of the non-added group by containing rice protein.

1 is a graph showing the measured pH value of rice ball dough according to the amount of rice protein added. Superscript ad: pH of dough according to the amount of added rice protein is statistically significant through Duncan's multiple range test at p < 0.05
2 is an image showing the appearance and cut cross section of a rice ball according to the amount of rice protein added.

Hereinafter, the present invention will be described in detail.

One aspect of the present invention,

Main ingredients including surimi and rice protein; and mixing and kneading sub-materials including egg whites, starch, and vegetables; and

shaping and heating the kneaded mixture;

It provides a method for producing a rice ball containing rice protein comprising a.

At this time, the rice ball of the present invention is a food similar to fish cake.

Hereinafter, the manufacturing method will be described in detail.

In the above production method, the starch may be one or more selected from the group consisting of wheat starch, rice starch, tapioca starch, corn starch, and potato starch, but is not limited thereto. Since the present invention adds rice protein, it may be more preferable to use rice starch.

In the above manufacturing method, the surimi is not limited as long as it is fish meat mainly used for the production of fish cake, and one or more selected from the group consisting of shrimp, pollock, croaker, sea bream, hairtail, flatfish and rockfish may be used, but this is only one example and is not limited thereto. In addition, natural polyphenols may be mixed with surimi and then pulverized. This can improve storage properties. In addition, the polyphenol can remove the peculiar smell of surimi, and specific examples may include curcumin, silymarin, resveratrol, or a combination thereof. The curcumin may be derived from a turmeric root extract, and the silymarin may be derived from a milk thistle extract. In addition, the silymarin may include silybin, isosilybin, silychristin, and silydianin. The polyphenol may be contained in an amount of 0.5 to 5 parts by weight, preferably 0.6 to 4 parts by weight, based on 100 parts by weight of surimi.

In the above manufacturing method, the auxiliary material may be mixed at 30 to 50 parts by weight, 35 to 45 parts by weight, or 37 to 40 parts by weight based on 100 parts by weight of the main material.

In the above manufacturing method, the mixing ratio of meat and rice protein in the main material may be 99.9: 0.01 to 90:10 in weight ratio, 99.5: 0.5 to 93:7, 99: 1 to 95:5 in weight ratio, 99: 1 to 97: 3 in weight ratio, 97: 3 to 95: 5, and 99: 1 or 97: 3 .

Depending on the mixing ratio, the texture and preference of the rice ball are changed, and the range that satisfies both texture and preference is 99: 1 to 97: 3 in weight ratio, and when the rice protein content is less than 1%, elasticity cannot be improved. If it exceeds 3%, the rice ball may become too hard.

In the above manufacturing method, the auxiliary ingredients may include 40 to 60 parts by weight of egg white and 30 to 50 parts by weight of vegetables, based on 100 parts by weight of starch. In addition, 45 to 55 parts by weight of egg whites and 30 to 40 parts by weight of vegetables may be included, and 50 parts by weight of egg whites and 20 parts by weight of vegetables may be included.

Vegetables can be used without particular limitation as long as they can be applied to fish cake, such as green onions, carrots, and onions.

In addition, a small amount of sugar or salt may be added as a seasoning when preparing the rice balls, and the seasoning enriches the texture along with the flavor by further emphasizing the texture of each component of the mixture. The seasoning may be used in 0.1 to 10 parts by weight, 0.1 to 5 parts by weight, or 0.1 to 1 part by weight based on 100 parts by weight of the main material.

In the above manufacturing method, after kneading, a step of aging the mixture may be additionally performed. Aging may be carried out by allowing to stand at room temperature for 2 to 24 hours, and may be performed at a temperature range of 30 to 50 ° C and 35 to 45 ° C, but is not an essential step.

In the above manufacturing method, the molding step may be performed by hand or using a fish cake molding machine, and is not limited to a specific method.

The molded article undergoes a heating process. Heating can make a rice ball into a final product by cooking the molded product through the process of milking or steaming.

In one embodiment of the present invention, it is fried twice for 5 minutes at 160 ° C., but is not limited to the above temperature and time.

In the method for producing rice balls containing rice protein, rice balls having improved texture while exhibiting similar or superior taste to the non-added group can be manufactured by containing rice protein (see Experimental Example 1-2).

Another aspect of the present invention provides a method for producing a rice protein extract, comprising adding an extraction solvent to rice, adjusting to an alkaline condition of pH 8-14, and then extracting rice protein by ultra-high pressure treatment at 100 to 500 MPa.

Hereinafter, a method for preparing the rice protein extract will be described in detail.

In the extraction method, water, alcohol or a mixture thereof may be used as the extraction solvent, and the alcohol is methanol or ethanol. Preferably, water can be used. The above production method can be adjusted to an alkaline condition of pH 8-14 by adding sodium hydroxide to the extraction solvent.

The alkaline condition may be pH 9-12, pH 9-11, pH 9-10, pH 10-11, or pH 10.

The ultra-high pressure treatment pressure may be 150 to 450 MPa, 200 to 450 MPa, 150 to 400 MPa, or 200 to 400 MPa.

The ultra-high pressure treatment time may be 1-20 minutes, 3-15 minutes, 3-10 minutes, 5-10 minutes, 3-5 minutes, 4-6 minutes, or 9-11 minutes.

The method for producing the rice protein extract of the present invention has the effect of remarkably increasing the recovery of rice protein by ultra-high pressure treatment under alkaline conditions.

Another aspect of the present invention, preparing a rice protein extract as a method for producing a rice protein extract;

freeze-drying the rice protein extract to prepare rice protein;

Main ingredients including rice protein and surimi prepared in the above step; and mixing and kneading sub-materials including egg whites, starch, and vegetables; and

shaping and heating the kneaded mixture;

It provides a method for producing rice balls containing rice protein.

Another aspect of the present invention provides a rice ball prepared by the method for manufacturing a rice ball containing the rice protein.

Another aspect of the present invention provides a rice ball containing surimi and rice protein as main ingredients and rice protein containing egg white, starch and vegetables as members.

Hereinafter, the present invention will be described in detail by examples.

However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited thereto.

<Example 1> Preparation of rice protein extract

100 g of rice and 1000 mL of distilled water were mixed, 0.1N NaOH was added, stirred for 3 hours, the pH was adjusted to 10, and ultra-high pressure treatment was performed. Ultra-high pressure treatment was performed at 200 MPa or 400 MPa for 5 or 10 minutes. Thereafter, the supernatant obtained by centrifugation at 8,000 rpm for 10 minutes was separated, and the pH was adjusted to 4 by adding 0.1N HCl. Thereafter, the precipitate produced by centrifugation at 8,000 rpm for 10 minutes was filtered, distilled water was added to the precipitate, and 0.1N NaOH was added to neutralize the pH to 7. This was washed again with distilled water three times, and lyophilized to obtain rice protein.

The values obtained by calculating the recovery rate by measuring the amount of eluted protein and the final protein amount for each ultrahigh pressure treatment condition are shown in Table 1 below.

super high pressure
(MPa) Ultra-high pressure treatment time (min) eluted protein
(mg/g) final protein
(mg/g) recovery rate
(%) 0 0 38.12±0.62 ^d 22.66± ^0.59e 59.45±1.13 ^d 200 5 40.47± ^0.91c 25.18±1.14 ^d 61.55±1.82 ^cd 200 10 42.11±0.42 ^c 27.09±0.53 ^c 64.34±1.57 ^c 400 5 58.86± ^0.73b 52.64± ^0.60b 89.45± ^1.42b 400 10 65.07±1.51 ^a 60.35± ^1.27a 92.75± ^0.79a

Superscript: at p <0.05, Duncan's multiple range test means that the recovery rate of protein according to the ultra-high pressure treatment tank is statistically significant

As shown in Table 1 above,

It can be seen that the higher the pressure during the ultra-high pressure treatment and the longer the ultra-high pressure treatment time, the higher the recovery rate.

<Example 2> Preparation of rice balls containing rice protein

Tenderloin (mixed with 2 parts by weight of pollock meat and 1 part by weight of shrimp meat), rice protein, rice starch, egg white, salt, onion and carrot were mixed, and kneaded with a kneader for 10 minutes to prepare a dough. After molding the dough into a round shape and a certain size, it was fried twice for 5 minutes at 160 ℃ in a fryer to prepare rice balls. The mixing ratio of the above materials is shown in Table 2 below.

Rice protein content in main ingredient 0% One% 3% 5% main ingredient Tenderloin ¹⁾ 250 247.5 242.5 237.5 rice protein 0 2.5 7.5 12.5 sub-material rice starch 50 50 50 50 egg white 25 25 25 25 salt One One One One onion, carrot 20 20 20 20 total material 346 346 346 346

<Experimental Example 1> Evaluation of physicochemical properties of rice ball dough according to the amount of rice protein added

The rice ball of the present invention is fish cake, and the pH of the dough is one of the quality indicators in manufacturing fish cake, and gel formation is properly formed at pH 6.5-7.7, and gel formation is not well formed outside the above range. Accordingly, in order to evaluate the physicochemical properties of the rice ball dough according to the amount of rice protein added, the pH of the dough was evaluated.

Specifically, 5 g of rice ball dough was taken, 20 mL of distilled water was added, extracted for 15 minutes, and then filtered with No. 2 filter paper, and the filtered solution was repeatedly measured three times with a pH meter. The pH measurement results are shown in FIG. 1 .

As shown in Figure 1,

The pH tended to decrease with the addition of rice protein, but it was within the pH range of 6.5-7.7, indicating that the addition of rice protein did not affect the gel formation of fish cake.

<Experimental Example 2> Quality evaluation of rice balls according to the amount of rice protein added

The quality of rice balls was evaluated according to the amount of rice protein added.

1. Appearance evaluation

The external appearance and cut cross section of the rice ball prepared in Example 2 were photographed, and the results are shown in FIG. 2 .

As shown in Figure 2,

As the amount of rice protein added to the rice balls of the present invention increased, the color of the cut surface did not change significantly, but the color of the surface became darker, and the rice balls tended to become excessively hard.

2. Chromaticity

The lightness (L value), yellowness (b value), and redness (a value) of the rice balls prepared in Example 2 were evaluated, and the results are shown in Table 3 below.

Specifically, for chromaticity, L (lightness), a (redness), and b (yellowness) values of the inner section after cutting the rice ball were measured using a colorimeter (Hunterlab, US/Ultrascan PRO. CMS-35S, USA). The white board at this time had an L value of 94.29, an a value of -0.15, and a b value of 2.76.

rice protein
content L a b 0% 77.52± ^0.14a 1.65±0.07 ^ns2) 14.19±0.64 ^a One% 76.22± ^0.52b 1.93±0.52 13.86± ^1.10ab 3% 74.54± ^1.07c 2.06±0.52 12.72± ^0.07bc 5% 73.23± ^0.58d 1.96±0.08 12.39± ^0.09c

Superscript a-d: Statistical significance of rice ball color according to the amount of rice protein added through Duncan's multiple range test at p <0.05 Superscript ns: no significance

As shown in Table 3 above,

The lightness (L value) and yellowness (b value) of rice balls tended to decrease as the amount of rice protein added increased, but there was no significant difference in redness (a value) among the samples.

3. Texture

The texture of the rice balls prepared in Example 2 was evaluated, and the results are shown in Table 4 below.

Specifically, the rice ball was cut into a size of 1 × 1 × 1 cm (width × length × height) and measured using a texture analyzer (TAXT plus, Zwickroell, Ulm, Germany). Measurement conditions were measured by applying a pre-test speed of 5 mm/ses, speed of cycles of 2 mm/ses, and strain of 50% using a Φ25 mm aluminum cylinder probe.

Each sample was measured 15 times to show hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness.

rice protein
content Hardness
(kg) stickiness
(g) elasticity cohesiveness Sword Saint chewability 0% 0.26±0.02 ^c1) 19.31±2.09 ^a 0.75±0.01 ^ns2) 0.59±0.05 ^ns 0.15±0.02 ^d 0.12± ^0.01c One% 0.36± ^0.03b 12.98± ^1.29b 0.80±0.05 0.64±0.03 0.23± ^0.03c 0.18± ^0.03b 3% 0.44±0.03 ^a 9.62± ^1.12c 0.76±0.06 0.62±0.03 0.27± ^0.02b 0.20± ^0.02b 5% 0.48±0.02 ^a 4.98±0.25 ^d 0.84±0.07 0.65±0.04 0.31±0.01 ^a 0.26± ^0.01a

Superscript a-d: means statistical significance of rice ball texture according to the amount of rice protein added through Duncan's multiple range test at p <0.05 Superscript ns: no significance

As shown in Table 4,

As the amount of added rice protein increased, the hardness, gumminess, and chewiness of the rice balls increased, but the stickiness tended to decrease. There was no significant difference between samples in elasticity and cohesiveness.

Considering the appearance evaluation results and the results of Table 4 above, it can be seen that the rice balls become harder as the amount of rice protein added increases, and it can be seen that the texture is not good due to excessive hardness from the addition of 5%.

4. Sensual preference

The sensory acceptability of the rice balls prepared in Example 2 was evaluated and the results are shown in Table 5 below.

Specifically, for the sensory characteristics of rice balls, the preference for color, aroma, taste, hardness, cohesiveness, elasticity, chewiness, and overall preference was evaluated by a 9-point scoring method. Samples were run within 30 minutes of preparation. Randomization and blocking were performed using Balanced Incomplete Block Design (BIBD) for the objectivity of the experiment in order to minimize errors that may occur from evaluating too many samples at once. Between samples, the mouth was rinsed with water to prevent the influence of the previous samples. As for the degree of acceptance, “very good” was evaluated with 9 points and “very bad” was evaluated with 1 point.

rice protein
content color incense taste Hardness cohesiveness elasticity chewability overall
preference 0% 5.33±1.32 ^a1) 5.22±1.72 ^ns2) 5.00± ^1.66ab 5.22±1.20 ^ns 4.56±1.51 ^ns 4.78±1.48 ^ns 5.00±1.50 ^ns 5.67±0.87 ^a One% 5.56±1.42 ^a 5.56±1.67 5.56± ^1.01a 5.11±1.27 4.67±1.12 4.67±1.22 5.00±0.87 5.78±0.83 ^a 3% 4.33± ^0.87ab 4.56±1.33 5.00± ^1.80ab 4.67±1.32 4.89±1.17 5.33±1.12 5.22±1.30 5.56 ± 1.24 ^a 5% 3.56± ^1.33b 4.67±1.32 3.89± ^1.45b 4.89±1.17 4.11±0.93 4.11±0.78 4.33±1.32 4.00± ^0.71b

Superscript a-c: means statistical significance of sensory acceptability of rice balls according to the amount of added rice protein through Duncan's multiple range test at p <0.05 Superscript ns: no significance

As shown in Table 5,

Color acceptability was significantly higher at 1%, and taste and aroma were the highest at 1%. Cohesiveness, elasticity, and chewiness were highest when 3% of rice protein was added, and 5% showed the lowest tendency in terms of overall acceptability.

Accordingly, the main object of the present invention is to manufacture a rice ball with improved preference by increasing elasticity while maintaining the taste of the rice ball. When rice protein is added in an amount of 3% or less in the main material, the overall preference is excellent and elasticity is obtained. Rice balls exhibiting excellent texture and taste can be manufactured.

Claims (4)

1) preparing dough by mixing 1 to 3% by weight of rice protein, 10 to 20% by weight of rice starch, 70 to 75% by weight of tender meat, 7 to 8% by weight of egg whites and 5 to 6% by weight of vegetables; and
2) after molding the dough, heating at 150 to 160 ° C. for 3 to 5 minutes;
The rice protein,
a) mixing rice and water at a ratio of 1:8 to 10 and adjusting to an alkaline condition of pH 10 to 14;
b) ultra-high pressure treatment of the mixture at 400 to 500 MPa for 5 to 10 minutes;
c) separating the supernatant obtained by centrifuging the ultra-high pressure treated mixture and adjusting the pH to an acidic condition of 3 to 5; and
d) adding distilled water to the precipitate obtained by centrifuging the mixture to neutralize it under neutral conditions of pH 6.5 to 7.5; According to claim 1,
In step 1), the dough is prepared by kneading for 10 to 15 minutes. According to claim 1,
In step 2), the heating is repeated twice. Rice balls containing rice protein prepared by the method of claim 1.

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