KR20190000753A - Manufacturing process and characteristics for parboiled brown rice with high contents of resistant starch and enhanced eating quality and shelf life - Google Patents

Abstract

The present invention relates to brown rice with increased resistant starch contents and improved eating quality, and a producing method thereof, and more specifically, to brown rice with high resistant starch contents and improved eating quality by washing, steaming and drying brown rice under specific conditions, and to a producing method thereof. The brown rice produced by the present invention has resistant starch contents increased 1.4 times compared to general rice brown, and has a savory taste of eating quality improved about 10%. The brown rice of the present invention is functional brown rice helping to maintain healthy through everyday dietary life by containing rich nutritious functional components. The brown rice can be used for health functional food for preventing or alleviating metabolic diseases such as diabetes and the like. In addition, since acidity and the number of bacteria according to a storage period are remarkably reduced through the producing method of the present invention, it is possible to not only reduce bad smell caused by acidification but also enable hygienic storage and extension of an expiration date, thereby being very useful for food industries.

Description

Technical Field [0001] The present invention relates to a method for producing starch, and a method for producing the starch,

The present invention relates to brown rice having increased resistance starch, improved taste and shelf life, and a method for producing the same, and more particularly, to a brown rice having improved resistance to starch, And a manufacturing method thereof.

Recently, the importance of the brown rice meal has been emphasized due to the rapid deterioration of the health index due to the rapid increase of the population exposed to obesity and the metabolic syndrome. Especially, the experts have found that lifestyle diseases (hypertension, diabetes, arteriosclerosis and hyperlipemia) We recommend vegetarian-based, brown rice-based diet for prevention and treatment.

According to this tendency, breeding research has also been developed to develop high quality varieties for use. Various rice varieties have been developed to create new variations of the physicochemical characteristics of rice. High amylose varieties showing differences in amylose content among starch molecules, And a variety of mutant strains such as low amylose variants have been developed and popularized.

Given that functional rice in Korea does not exceed 2% of the total rice production, especially in the future, the functional rice market is heavier than the "cultivated functional rice" rather than the processed and specialized rice. Of the total.

It has been reported that resistant starch, a kind of dietary fiber, has the same effect as dietary fiber. Foods with a low GI (Glycemic Index) containing resistant starch have been shown to decrease the postprandial insulin concentration and increase the HDL-cholesterol There are studies that reduce the risk of syndrome.

In Japan, research on the development of ultra-low-amylose, high amylose, many rice, giant ripe rice, flavor, flavor, , And functional researches of "special beauty" are being actively performed all over the world, and the market is gradually expanding.

Rice has been studied extensively from abroad, but it shows different research trends from domestic research. In China, genetic characteristics, breed improvement, characteristics of rice starch by cultivars, It focuses on research on overall cultivation, breed, genetic characteristics, and functionality.

KR 20-2017-0000326 A KR 10-1487724 B KR 10-2016-0147406 A KR 10-2013-0110344 A

DISCLOSURE Technical Problem The present invention has been made to solve the problems of the prior art which focuses on improving the functionality of brown rice, and the problem to be solved by the present invention is to process brown rice by pressurizing and boiling and then microwave drying process, The present invention is to provide a functional food having improved flavor, shelf life and resistance to starch, and a method for producing the functional food, which is superior to ordinary brown rice, by improving resistance to low taste and high acidity and by increasing resistance starch, a kind of dietary fiber.

In order to solve the above-mentioned problems, the present invention provides a method for producing a brown rice, comprising the steps of: (1) washing brown rice; (2) steaming the washed brown rice; And (3) microwave drying the cooked brown rice, which provides a method of producing brown rice with increased resistance starch content and improved flavor.

It is preferable to further include a hot air drying step between the step (2) and the step (3).

The washing condition in the step (1) is preferably 700 to 900 rpm for washing, 400 to 500 kg / cc for washing water, and 9 to 11 hours for washing.

The boiling condition of the step (2) is preferably 12 to 18 minutes at 1 to 2 atm based on the heating temperature of 100 ° C.

The microwave drying conditions in the step (3) were M / W output 50, primary dryer temperature 91 캜, primary drier conveyor speed 8 rpm and M / W feed rate scale 1, M / W conveyor speed 250 to 280 rpm and And an M / W temperature of 166 to 222 캜.

The present invention also provides a method for producing a brown rice, which is obtained by the production method of the present invention and has a resistance starch content of 1.84 g / 100 g dried weight (DW), a dietary fiber content of 10.56 mg / 100 g DW, a food grade improvement ratio of 10% Lt; / RTI >

The present invention also provides a health functional food for preventing or ameliorating diabetes comprising the brown rice of the present invention.

The brown rice produced by the present invention has a resistance starch content about 1.4 times higher than that of common brown rice and a 10% improvement in the flavor of the brown rice measured by electronic tongue (E-Tongue) Is useful as a health functional food for prevention or improvement of metabolic diseases such as diabetes as a functional brown rice that helps maintain health through daily eating habits. In addition, the brown rice through this manufacturing process is significantly lower than the ordinary brown rice in the same period of acidity and bacteria. Therefore, it is possible to prevent odor, which is a main cause of rust reduction caused by rancidity, to sanitarily store and extend the shelf life, It is a very useful invention.

Figure 1 is a schematic diagram of a process for producing brown rice materials with improved resistance starch content and improved flavor.
FIG. 2 is a result of comparison between a conventional brown rice and a developed brown rice cross section at a ratio of 35 times using a field emission scanning electron microscope.
FIG. 3 is a result of comparing the conventional brown rice with the developed brown rice cross section at a ratio of 1,000 times using a field emission scanning electron microscope.
Fig. 4 shows the results of comparing the resistance starch content of the conventional brown rice and the developed brown rice.
FIG. 5 is a result of comparing dietary fiber contents of conventional brown rice and brown rice developed.
Fig. 6 shows the results obtained by comparing the acidity values of conventional brown rice and developed brown rice.
FIG. 7 shows the results of comparing the number of bacteria with the conventional brown rice and the developed brown rice storage time.
8 shows a state before (A) and after (B and C) of M / W passing.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have found that, after washing brown rice and boiling it at high temperature and high pressure, it increases resistance starch content and induces cracks on the surface of brown rice through microwave drying, Confirming the fact and completing the present invention.

Accordingly, the present invention provides a method for producing brown rice, comprising: (1) washing the brown rice; (2) steaming the washed brown rice; And (3) microwave-drying the cooked brown rice, wherein the content of the resistant starch is increased and the taste of the brown rice is improved.

It is preferable to further include a hot air drying step between the step (2) and the step (3).

The washing condition in the step (1) is preferably 700 to 900 rpm for washing, 400 to 500 kg / cc for washing water, and 9 to 11 hours for washing.

The boiling condition of the step (2) is preferably 12 to 18 minutes at 1 to 2 atm based on the heating temperature of 100 ° C.

The microwave drying conditions in the step (3) were M / W output 50, primary dryer temperature 91 캜, primary drier conveyor speed 8 rpm and M / W feed rate scale 1, M / W conveyor speed 250 to 280 rpm and And an M / W temperature of 166 to 222 캜.

The present invention also provides a brown rice obtained by the production method of the present invention and having a moisture content of 12 to 13%, a resistance starch content of 1.4 times, a dietary fiber content of 1.8 times, and a 10% improvement in the taste.

The present invention also provides a health functional food for preventing or ameliorating diabetes comprising the brown rice of the present invention.

According to one aspect of the present invention, the present invention provides a method of producing brown rice having an increased resistance starch content and an improved taste, comprising the steps of:

(1) washing the brown rice, (2) washing and washing the washed brown rice, and (3) drying the washed brown rice through a microwave to increase the resistance starch content as a result, Lt; / RTI >

The present inventors have intensively studied to develop a manufacturing method of brown rice which can be used as a hygienic nutritional functional material by further strengthening the functionality of brown rice having a high potential value as an excellent functional material. As a result, the brown rice was washed with water, It has a soft and chewy texture when cooked and eaten. It does not cause spreading or aggregation through pressurization and heating process. It increases resistance starch content and induces cracks on the surface through microwave drying, The method of obtaining the powder was described.

The brown rice produced by the method of the present invention exhibits a resistance starch content about 1.4 times higher than that of the conventional brown rice and a 10% improvement in the richness of the flavor during the season. In addition, the brown rice and brown rice flour of the present invention reduces blood glucose, insulin and glucagon concentration in diabetes mellitus and improves hyperlipidemia, thereby controlling glucose and lipid metabolism to prevent and cure diabetes.

The brown rice prepared by the inventive method and the brown rice which had not been prepared were placed in a control group at room temperature of 20 ° C. for 15 days, 30 days, 60 days and 180 days from the date of manufacture and the date of preparation. The acidity and the bacterial counts were analyzed twice by Korea Food Research Institute. The results showed that the production process significantly reduced acidity and bacteria to inhibit rancidity, thus enabling sanitary storage and extended shelf life .

The method of producing brown rice according to the present invention will be described in detail in each step as follows.

Step (1) is a step of washing the brown rice to improve the texture of the surface of the rice bran layer. The brown rice used in the present invention includes any brown rice in the present invention. According to the present invention, the brown rice is washed to improve the texture of the brown rice. According to one embodiment of the present invention, the brown rice is washed at 800 rpm and 500 kg / cc for 10 seconds. When the brown rice is washed by the above-described method, the surface layer of the brown rice is finely ground, so that the soft and chewy texture is improved when the rice is cooked and eaten.

In step (2), the washed brown rice is steamed through pressurization and heating to increase the resistant starch content. In step (2), the washed brown rice is "cooked" by pressing and heating to remove the dietary fiber and the resistant starch content . The term " cook steaming "of the present invention refers to heating the temperature to 100 DEG C for 15 minutes while maintaining a pressure of 2 atm with steam. In the present invention, the water vapor pressure of brown rice is preferably 2 atm. In the present invention, the water vapor heating temperature of brown rice is preferably 100 ° C. In the present invention, it is preferable that the treatment time of the brown rice steaming process is 15 minutes. The treatment pressure and the heating temperature of the steaming process used in the present invention can be appropriately adjusted according to the characteristics of the brown rice to be produced and are not limited by the above-mentioned conditions. According to one embodiment of the present invention, when brown rice is pressurized with water vapor, brown rice becomes luxurious and starch is destroyed, which affects the physicochemical properties such as starch digestibility and texture. That is, when heated at a high temperature, the crystallinity of the starch is decreased and a resistance starch form is produced, resulting in a brown rice having an increased resistance starch content.

Step (3) is a step of drying the brown rice treated with the wet treatment to obtain a brown rice with improved flavor. According to one embodiment of the present invention, the brown rice treated with the wet process is dried with hot air so as to be completely gelled by the residual heat, and then dried with microwave. According to one embodiment of the present invention, the " moisture content "of the brown rice is dried so that it is preferably 12 to 13% by weight, which is the final level of the general white rice production line. The term "moisture content" of the present invention means that the weight of moisture with respect to the weight of solid content is expressed as a percentage. The method of drying the brown rice can be carried out using various drying methods known in the art. For example, natural drying, hot air drying, freeze drying, and far-infrared drying can be used. According to one embodiment of the present invention, the brown rice produced by the present invention has a resistance starch content of 1.4 times and 10% Have a rich flavor.

Since the brown rice produced by the present invention is deodorized by the superheated steam treatment, the brown odor is partially smoothed and the steel layer is partially softened and destroyed. Therefore, the brown rice in the form of the grain can be mixed with rice or rice grains alone, Can be used for the production of functional rice brown rice or miso rice for prevention and treatment.

According to one embodiment of the present invention, the brown rice husk of the present invention is processed into granules or powder form by methods such as puffing, crushing and crushing to produce processed rice products such as rice cakes, rice cakes, rice porridge, rice confectionery, , Noodles, etc., or nutritional ingredients.

According to the present invention, it is possible to further include a step of grinding a whole brown rice or a brown rice layer obtained by treating with superheated steam, followed by drying.

According to an embodiment of the present invention, the dried brown rice whole grain is pulverized to produce a brown rice flour in which the resistance starch is increased by 40% than that of a common brown rice flour. Methods for grinding brown rice include dry method and wet method, and a grinding apparatus can use a conventional grain grinder or a turbulent grain grinder developed as a new rice grinder, but the present invention is not limited thereto.

According to another aspect of the present invention, the brown rice produced by the method of the present invention may be brown rice flour as a crushed product.

According to the present invention, the brown rice of the present invention comprises a dietary fiber which is increased by 1.8 times based on a common brown rice. As demonstrated in the following examples, the brown rice of the present invention contains about 1.4 times more resistant starch compared to common brown rice.

Resistant starch is composed of polysaccharides, glucose and is composed of physically entangled starch or uncooked potatoes with roughly crushed or crushed cereal grains, starch granules that are not gelatinized in green bananas, starch produced when gelatinized and then cooled It is supplied by the polymer amylose. It is characterized by entering into the large intestine without digesting in the small intestine, producing butylic acid in the large intestine, decomposing and absorbing the fat in the large intestine, It lowers the risk of colonic disease.

Brown rice as the brown rice or the ground rice of the present invention is produced by the brown rice production method, and the description common to both is omitted in order to avoid the excessive complexity of the present specification.

According to another aspect of the present invention, there is provided a food composition for preventing or improving diabetes comprising the brown rice of the present invention. As demonstrated in the following examples, the brown rice of the present invention effectively inhibits blood insulin concentration and glucose concentration in a diabetic animal model, thereby preventing or treating diabetes.

The hydrolytic enzymes may be various hydrolytic enzymes known in the art, for example, α-amylase, cellulase, and alkalase. Rice flour treated with hydrolytic enzymes can be useful for people with poor digestion function such as elderly, patients and infants.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

The following examples are intended to illustrate one preferred embodiment of the present invention and are not to be construed as limiting the scope of the present invention.

<Examples>

Example 1: Preparation of washed brown rice using a semi-machine

Washing The process of brown rice is a system that cleans the surface due to the friction between the screw of the inlet and the washing water while injecting the original which passed through the separator together with washing water. Semi-capacity of 700 kg / 3 liters / min for cleaning. In this process, in order to induce scars on the surface of the brown rice surface and to improve the texture, the first experiment (7 times, A1 to A7) in September 2016 and the second experiment (3 times, B1 ~ B3), the solid content of rice flour was compared by adjusting the screw speed, feed rate of grain and washing water by controlling the friction occurring during the semi-

In the first experiment, the number of times of washing was 7 times from 500 rpm to 1,100 rpm based on 900 rpm / min of the number of revolutions of the cleaning screw, 4 times from 300 kg / cc to 600 kg / cc, 12 sec. In the second experiment, the cleaning time was divided into three conditions of 8 sec, 10 sec, and 12 sec based on the screw rotation speed of 800 rpm and the washing water amount of 500 kg / cc, which were the best results in the first experiment. Respectively.

[Table 1] Experimental value of solid content according to washing rotation number, washing water and washing time

As a result of experiment with changing the washing condition 10 times, it was found that the solid content was increased as the screw rotation speed was increased. When the degree of friction was controlled by controlling the feed amount of grain and washing water, , While the whitening of the white rice and the exposure of the entire surface of the surface caused the soft and chewy texture to be alive when cooking and eating. In contrast to the brown rice, the friction of the surface was maintained at 800 rpm, And the surface was smooth.

Finally, in the case of brown rice, the fine rotation of the surface layer during the operation of the screw rotation speed of 800 rpm at 500 kg / cc for 10 sec, which is confirmed in the first experiment, is the best, so that the optimum cleaning with soft and chewy texture Process.

Example 2: Preparation of mature rice flour using a boiling machine

In this process, we set the heating temperature at 100 ° C and establish the optimum conditions for the mashing without spreading or clumping of brown rice using a 150 kg capacity equipment. In September 2016, , A1 to A6), and the second experiment (3 times, B1 to B3) in December 2016, the washing brown rice was subjected to the pressurization condition of 1 to 2 atm and the steaming time condition of 12 to 17 minutes .

As a result of the first experiment, when the pressure was applied at 1 atm, the degree of gelatinization of the brown rice was also spread. However, when the pressure was increased to 2 atm, this condition did not occur. Respectively.

In the second experiment, the steaming time was divided into three conditions: 13min, 15min, and 17min. As a result, it was confirmed that the selected condition was the optimum steaming process.

[Table 2] Pressurization, heating and steaming time experiment value using a steam boiler

Example 3: Preparation of dietary brown rice using microwaves

The first experiment (7 times, A-1 ~ A-7) was conducted in September 2016 to reach the final moisture content level of 12 ~ 13% (M / W) output, the conveyor speed of the primary drier, the M / W conveyor speed, the feed rate scale, and the M / W temperature over a total of 10 times (3 times, B-1 to B- The condition was controlled and experimented.

In the first experiment, experiments were carried out by controlling the M / W output, the conveyor belt speed of the primary drier, the M / W conveyor speed, the feed rate scale and the M / W temperature. The output was selected as 50, the first drier conveyor speed was 8 rpm, the M / W conveyor speed was 280, the M / W input scale was 1, and the M / W temperature was 166/222 ℃.

In the second experiment, with the same water content at the optimum conditions of the first experiment (M / W output 50, M / W conveyor speed 280, M / W feed rate 1, M / W temperature 166 / 8 rpm and 10 rpm. As a result of the experiment, it was confirmed that the selected condition in the first experiment was the optimum M / W drying condition having the moisture content of 12 ~ 13% which is the most ideal.

[Table 3] Water content according to M / W dryer temperature, conveyor speed and feed amount Experimental value

Example 4: Observation of surface of brown rice through microwave

When the surface was observed by passing through the microwave in the conventional condition, and the surface was observed with the magnifier, there was a crack in the surface of the white rice before the microwave penetration, Most of them were.

In the case of brown rice, cracks were induced by the output and exposure time at the complete lip after passing through the experiment group by microwave condition. It is related to the moisture content before passing through the microwave device, and it is confirmed that the crack type which can maintain the optimum food condition of about 13% moisture such as white rice.

Example 5: Analysis of cross-sectional shape of brown rice

The shape of the starch granules in brown rice was observed at 35 and 1000 times magnification under an accelerating voltage of 15 kV using a Field Emission Scanning Electron Microscope (Hitachi, SU-70, Tokyo, Japan). The cross section of the rice grain as a sample was fixed on a carbon tape and then observed by gold coating treatment (FIGS. 2 and 3).

Example 6 Analysis of Resistant Starch Content

Resistant starch content of brown rice was measured by AOAC method using Resistant Starch Assay Kit (Megazyme, K-RSTAR, Ireland). That is, 100 mg of the sample was reacted with pancreatin α-amylase at 37 ° C. for 16 hours, and then 2 M KOH solution was added to the precipitate to disperse and dissolve. 1.2M sodium acetate buffer (pH 3.8) and amyloglucosidase were added and reacted at 50 ° C for 30 minutes. The content of resistant starch was calculated according to the amount of glucose hydrolyzed and corrected for moisture content (FIG. 4).

Example 7: Analysis of dietary fiber content

The total dietary fiber content of brown rice was measured by enzyme - gravimetric method. The dried samples were continuously degraded with heat-resistant α-amylase (Thermophile α-amylase), protease, and amyloglucosidase enzymes to remove starch and proteins. Total dietary fiber (TDF) was determined by treating the dietary fiber dissolved in the enzyme hydrolyzate with ethanol, filtering, washing with ethanol and acetone, and drying to determine its weight. In calculating the total dietary fiber content, the protein and the amount of the residue in the weight of the residue were corrected (FIG. 5).

[Table 4] Analysis value of general ingredient content of brown rice

Example 8: Analysis of taste

We analyzed the functional taste of brown rice flour and brown rice using a Taste Sensing System (Insent, SA402B, Japan) called Electronic tongue (E-Tougue). The washed functional brown rice was immersed for 30 minutes, and then 2 times of distilled water was added thereto, and the rice was cooked in an electric pressure cooker (Cuckoo, CRP-N0610FP, Korea). Five times as much distilled water was added to the frozen rice, and the rice was changed using Daesung artlon (DA-3000A, Korea). The solids were removed using gauze and centrifuged at 3200 rpm for 30 minutes. After each supernatant was taken, 35 mL of sample was added to the taste analyzer, and the taste was measured four times, and the average of the remaining values except for the value measured in the first round was used.

[Table 5] Analysis value of brown rice flavor

Example 9: Rust analysis of brown rice by storage period

Brown rice was analyzed using Foodlab Junior (CDR Foodlab Junior, 242001, Italy). The acid value was measured by adding 10 μL of the sample at low temperature using the Folch method to the Foodlab Acidity Assay Kit (CDR Foodlab, 300125, Italy) and measuring the acid value three times in each group (FIG. 6).

[Table 6] Analysis of rancidity of brown rice by storage period

Example 10: Analysis of general bacterial counts of brown rice by storage period

General bacterial counts were analyzed by food cycle. 10 g of sample and 90 mL of sterilized water are homogenized, 1 mL is diluted in 9 mL of sterilized water, and 1 mL of each mL is added to a Petrifil ™ Aerobic Count Plate. After culturing at 35 ° C for 24 hours, the number of colony generated by standard plates is counted And expressed as colony-forming unit (CFU) / g (FIG. 7).

[Table 7] Analysis of general bacterial counts of brown rice by storage period

Claims (7)

A method of producing brown rice with increased resistance starch content and improved flavor, comprising the steps of:
(1) washing the brown rice;
(2) steaming the washed brown rice; And
(3) microwave drying of the cooked brown rice. The method according to claim 1, further comprising a hot air drying step between the step (2) and the step (3). The method according to claim 1, wherein the washing condition of step (1) is 700 to 900 rpm of washing, 400 to 500 kg / cc of washing water, and 9 to 11 hours of washing time. [2] The method according to claim 1, wherein the steaming condition of step (2) is 12 to 18 minutes at 1 to 2 atmospheric pressure based on a heating temperature of 100 占 폚. The method of claim 1, wherein the microwave drying conditions in step (3) are selected from the group consisting of M / W output 50, primary dryer temperature 91 캜, primary drier conveyor speed 8 rpm, and M / W feed rate scale 1 250 to 280 rpm and M / W temperature of 166 to 222 deg. A method for producing a starch-containing starch, which comprises the steps of: (1) preparing a starch composition having a resistance starch content of 1.84 g / 100 g dried weight (DW), a dietary fiber content of 10.56 mg / 100 g DW, 13% brown rice. A method for preventing or preventing rancidity of brown rice and hygienic storage and extension of shelf life, characterized in that the health functional food for preventing or ameliorating diabetes and the number of acidity and bacteria including the brown rice of paragraph 6 is reduced.

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