KR101528194B1 - Preparation method of enriched rice rinse water and food using the same - Google Patents

Abstract

The present invention relates to a process for producing a concentrated rice flour and a food using the concentrated rice flour, wherein the production method is a simple process of concentrating and sterilizing the fermented rice flour itself, And it is possible to reduce the time and cost required for processing and to adjust the nutritional composition ratio of proteins, fats and carbohydrates in rice cakes to be similar to milk through enrichment, and it is possible to make various kinds of foods such as confectionery, baking, dessert, It can be used as material. Such enriched rice flour can be applied to food containing milk as a main ingredient, for example, pudding and panna cotta milk, thereby reducing the cost of products and alleviating the burden on the environment, as well as providing the above products to people with allergies to milk and lactose intolerance. . In addition, it can be provided as a material for developing various functional foods utilizing the material characteristics of concentrated rice flour.

Description

A method for producing concentrated rice flour and a food using the concentrated rice flour,

The present invention relates to the utilization of rice flour to be dumped into wastewater.

In recent years, rice processed food such as instant rice or washed rice has been increased not only in general households, but also as a by-product, a large amount of rice flour has been produced (Non-Patent Document 1). The amount of water used to wash rice based on domestic rice consumption is about 85 million tons per year, and when rice is washed for the first time, the pollution degree of rice soot reaches 6,300 ppm in biological oxygen demand and about 20 billion won is spent to deal with it (Non-Patent Document 2). When rice soils mass produced in large quantities are discharged without going through the purification process, they cause eutrophication such as rivers, lakes and coastal waters, resulting in extreme environmental pollution.

However, rice flour contains protein, fat, carbohydrates such as starch, vitamins B1, B2, and fiber. In addition, there are dozens of nutrients that are beneficial to the human body. Therefore, if rice soot can be recycled as a food material, it will be a very practical resource to create value-added in abandoned resources as well as water pollution.

As a study using rice flour as a food material, a dried persimmon using fermented rice flour fermented with an effective microorganism and a method for producing the same are disclosed (Patent Document 1) and rice teat tea bag (Patent Document 2). However, in the case of the above-mentioned " dried persimmon using fermented rice fermented with useful microorganisms ", fermentation steps of 5 to 7 days are required to make a fermentation liquid and its utilization method is limited to manufacturing persimmons. Can be regarded as insufficient. Also, in the case of the above-mentioned " rice hot tea bag ", the use thereof is limited to the stew, and in the manufacturing method, the white rice rice is crushed and used instead of the by-product rice flour.

As the use of rice soot is small, it is necessary to develop a method that can effectively utilize rice soot generated in large quantities.

1. Korean Patent Publication No. 10-2012-0066745 2. Korean Patent No. 10-0739970

1. Kim MJ. et al. (2011) J. Fd Hyg. Safety. 26: 192-197. 2. Lee J. et al. (2007) Food Chem. 103: 662-669.

In order to solve the above problems, it is an object of the present invention to provide a method of manufacturing a concentrated rice flour which can be variously used as a food material.

Another object of the present invention is to provide a food utilizing the material characteristics of the concentrated rice flour effectively.

In order to accomplish the above object, the present invention provides a method for producing rice rice, comprising the steps of: A centrifugal separation step of centrifuging the obtained rice flour; Concentrating 5 to 50 parts by weight of the supernatant to 100 parts by weight of the centrifuged supernatant, removing the remaining supernatant, mixing and concentrating the precipitated solids and the remaining supernatant; And a sterilizing step of heating the concentrated rice flour. Sterilization is carried out by pasteurization or high-temperature sterilization in order to secure the shelf stability of the concentrated rice flour.

According to another aspect of the present invention, there is provided a method of preparing a mixture, comprising: preparing a first mixture by mixing eggs and egg yolk and sugar; Preparing a second mixture by boiling the concentrated rice flour and fresh cream; Mixing the first mixture with the second mixture and boiling to prepare a third mixture; Adding a perfume to the third mixture and filtering the mixture; And baking the filtered mixture. The present invention also provides a method for producing concentrated rice puddings.

In addition, the present invention provides a method for preparing egg yolk, comprising the steps of mixing egg yolk and sugar and mixing to prepare a first mixture; Preparing a second mixture by boiling the concentrated rice flour and fresh cream; Mixing the first mixture with the second mixture and boiling to prepare a third mixture; Adding a perfume to the third mixture and filtering the mixture; Melting gelatin with hot water; And mixing the melted gelatin with the filtered third mixture. The present invention also provides a method for producing concentrated rice flakes or cotta.

The composition ratio of proteins, fats and saccharides of concentrated rice flour according to the present invention is similar to that of protein, fat and saccharide of milk, and thus is used as various materials in various foods such as confectionery, baking, dessert, can do.

Therefore, the concentrated rice flour according to the present invention can reduce the cost of the product by replacing the milk of food produced using puddings or milk such as pancakes or cotta as the main ingredients.

In addition, the product prepared by using the concentrated rice flour according to the present invention enables the dairy products to be consumed by people having allergies or intolerance to milk.

 It can be expected to reduce the environmental burden due to the effective utilization of the abandoned resources, and it can be provided as a material for developing various functional foods utilizing the characteristics of the concentrated rice flour.

Fig. 1 is an image showing the characteristics of a concentrated rice flour before and after concentration,
2 is an image of a pudding using concentrated rice flour mixed with 50%
Fig. 3 is an image of panna cotta using concentrated rice flour mixed with 50%
Fig. 4 is an image of panna cotta using concentrated rice flour mixed with 8% supernatant.

As shown in Table 1 below, the composition of the aleurone layer of rice grains, rice bran, rice bran, rice embryo and rice polish were analyzed as follows. It can be seen that most embryos contain proteins and lipids.

 The total amount of rice is absolutely starchy, but most of the protein and lipids are contained in the outer part of the rice, precisely in the aleurone layer and the embryo.

Rice is generally cooked for about 10 minutes and then washed and processed for processing. When rice is cooked for about 10 minutes, rice husks and rice bran peel off and microbes fall off. Most of the rice protein and lipids are concentrated in the horny layer, It is in a state that it is exposed in the process and can be easily washed out by flushing.

The inventors of the present invention have found that when rice flour obtained through washing with water is concentrated under optimum conditions, the composition is similar to milk and can be used as a material for foods in which milk is used such as confectionery, baking, dessert food and beverage Thus completing the present invention.

Accordingly, the present invention relates to a method for producing rice rice, comprising the steps of: washing rice with water to obtain rice flour; A centrifugal separation step of centrifuging the obtained rice flour; Concentrating 5 to 50 parts by weight of the supernatant to 100 parts by weight of the centrifuged supernatant, removing the remaining supernatant, mixing and concentrating the precipitated solids and the remaining supernatant; And a sterilizing step of heating the concentrated rice flour.

The centrifugation step may be carried out at a low temperature of about 5 ° C to 15 ° C at 4000 rpm to 6000 rpm. At this time, if the above condition is exceeded, the problem of microbial propagation becomes severe or the precipitate and the supernatant are not accurately separated.

The rice solids can be removed by leaving only 5 to 50 parts by weight of the supernatant with respect to 100 parts by weight of the centrifuged supernatant, and then the concentrate can be mixed with the precipitated solids. At this time, if the above conditions are exceeded, the ratio of protein, lipid, carbohydrate, and moisture in the concentrated rice soot may become too low or become higher than necessary. The lower the amount of the supernatant mixed with the precipitated solid, the more the composition of the concentrate tended to be similar to the composition of the nutrients of the milk. However, depending on the use of the processed product, the concentrate can be used as a suitable concentrate within the above range.

In addition, the concentrated rice flour of the present invention can be sterilized by heating at 70 to 95 ° C for 15 to 30 seconds to improve shelf life, and can be used for continuous heat exchange such as a plate heat exchanger used for sterilizing general beverage products Type sterilization apparatus can be used. If the pH is outside the above range, sterilization may not be performed or the protein may be denatured, resulting in deterioration of processability.

The rice soot is rich in nutrient sources, and the microorganisms propagate in time units after they are obtained, resulting in a problem of growing over 1,000,000 cfu. The concentrated rice soot of the present invention is sterilized once or more before and after centrifugation to prevent microbial propagation, It can be useful as material.

Accordingly, the present invention relates to a method for producing rice rice, comprising the steps of: washing rice with water to obtain rice flour; A sterilization step of heating the obtained rice soot; A centrifuging step of centrifuging the sterilized rice cake; And concentrating the concentrated supernatant by removing the supernatant of 5 to 50 parts by weight based on 100 parts by weight of the centrifuged supernatant and then concentrating the precipitated solids and remaining supernatant.

In the case of sterilization before the rice soot centrifugation step, it is preferable to sterilize by heat-sterilization using a heat exchange type sterilizer such as a plate heat exchanger at 70 to 95 ° C for 15 to 30 seconds in order to increase the sterilizing effect . If the pH is outside the above range, sterilization may not be performed or the protein may be denatured, resulting in deterioration of processability.

In addition, the present invention provides concentrated rice flour prepared through the above-described method.

The present invention also provides concentrated rice puddings produced using the concentrated rice flour and a process for producing the same.

The materials used for preparing the puddings using the concentrated rice flour can be added as follows in the ratio of 100 parts by weight of the concentrated rice flour. The puddings using the concentrated rice flour are prepared by adding 30 to 40 parts by weight of eggs, 10 to 20 parts by weight of egg yolk and 20 to 30 parts by weight of sugar to prepare a first mixture; Adding 80 to 95 parts by weight of the concentrated rice flour and 7 to 9 parts by weight of fresh cream to prepare a second mixture; Mixing the first mixture with the second mixture and boiling to prepare a third mixture; Adding 0.1 to 0.3 parts by weight of fragrance to the third mixture and filtering the mixture; And baking the filtered mixture.

The perfume may be at least one selected from the group consisting of vanilla, cinnamon, nutmeg, clove, peppermint, caraway, allspice, and cardamon, but is not limited thereto.

Further, in the step of filtering, it may further include adding one or more syrup selected from the group consisting of caramel, chocolate, and vanilla.

The pudding may be added with 7 to 10 parts by weight of fresh cream per 100 parts by weight of the concentrated rice flour in the step of preparing the second mixture.

The pudding is a dessert produced by steaming using egg and milk as its main ingredients, and it is highly appreciated all over the world because of its sweet taste.

But because of the high milk content, it can be a problem for lactose intolerant people who lack lactase enzymes, or people with allergies to milk proteins.

On the other hand, the concentrated rice puddle pudding prepared by using the concentrated rice pudding of the present invention is provided as a functional pudding containing not only milk but also effective ingredients of rice.

The present invention also provides concentrated rice flakes or cottons prepared using the concentrated rice flour and a method for producing the same.

The materials used for the production of panna cotta using the concentrated rice flour can be added as follows at a ratio of 100 parts by weight of concentrated rice flour. The method comprising the steps of: preparing 10 to 20 parts by weight of egg yolk and 10 to 20 parts by weight of sugar and mixing the mixture to prepare a first mixture; 100 parts by weight of the concentrated rice flour and 15 to 25 parts by weight of fresh cream are added and boiled to prepare a second mixture; Adding 0.1 to 0.3 parts by weight of fragrance to the third mixture and filtering the mixture; Dissolving 1 to 2 parts by weight of gelatin in a hot water bath; And mixing the melted gelatin with the filtered third mixture.

The perfume may be at least one selected from the group consisting of vanilla, cinnamon, nutmeg, clove, peppermint, caraway, allspice, and cardamon, but is not limited thereto.

Further, in the step of filtering, it may further include adding one or more syrup selected from the group consisting of caramel, chocolate, and vanilla.

In the step of preparing the second mixture, the pan or cotta may be added with 15 to 25 parts by weight of fresh cream per 100 parts by weight of the concentrated rice flour.

The panna cotta is an Italian-style pudding made by softening the cream by increasing the fresh cream content than the pudding, and has a problem due to the high milk content like the pudding.

However, the concentrated rice flour or cotta prepared by using the concentrated rice flour of the present invention is provided as a functional sheet or a cotta containing not only a low content of milk protein and lactose, but also an effective content of rice.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

< Example  1> Manufacture of concentrated rice flour

First, the rice was sieved and washed with water to wash off the chaff ingredients. After the water passing through the sieve was discarded, the rice was transferred to a container, and the same amount of water as the rice was added, followed by stirring 10 to 20 times to obtain rice cakes. This procedure was repeated once, and the obtained rice flakes were mixed to obtain rice flour twice as much as the rice flour.

The rice sole obtained through the washing step was centrifuged at 15 ° C for 10 minutes at a rate of 4000 rpm to 6000 rpm using a centrifuge, and 8 to 50 parts by weight of the rice supernatant was removed from 100 parts by weight of the separated supernatant, The solids and the remaining supernatant were mixed to concentrate the rice flour. The concentrated rice flour was sterilized at 75 DEG C for 30 seconds.

Table 2 shows the composition of concentrated rice flour mixed with 8% of supernatant by centrifugation at 4000 rpm for 10 minutes, showing that crude protein, crude lipid and carbohydrate are similar to milk composition.

% moisture Views min Crude protein Crude fat Crude fiber carbohydrate Ammonia nitrogen freedom
Amino nitrogen Rice hot 99.40 0.1 0.14 0.12 0.001 0.24 - - dry
Rice hot 0 0.61 6.52 19.64 0.16 40.92 6.06 0.7636 concentration
Rice hot 88.5 2.9 2.5 4.8 milk 88.12 3.11 3.44 4.61

Also, as shown in Fig. 1, concentrated rice straws of various compositions were prepared by adjusting the speed of centrifugation, the time, and the amount of supernatant after centrifugation. It is an opaque suspension of ivory color in white, such as milk or soy milk, though it varies depending on the concentration of the sterilized concentrated rice grains.

< Example  2> Manufacture of concentrated rice pudding

To prepare puddings using concentrated rice flour, puddings were prepared according to the blending ratio of the blend amount B shown in Table 3 below. First, add eggs, yolks and sugar to the bowl and mix until the sugar melts. In another container, concentrated rice syrup and fresh cream mixed with 50% supernatant were added and boiled. Then, a mixture of egg and sugar prepared above was slowly poured while stirring, and vanilla flavor was added. After the addition, the mixture was squeezed down and placed in a glass bottle with 100 g of hot water on a plated iron plate. Then, it was baked in an oven preheated to 150 캜 for 50 minutes and then cooled to prepare a concentrated rice pudding of Fig. 2. The percentages in Table 3 below are relative percentages relative to 100% by weight of milk or concentrated rice grains, and the produced yields (**) are taken into account for burning loss rates.

material * Ratio (% by weight) The compounding amount A (g)
(milk) B (g)
(Concentrated rice) egg 33 99 99 Yolk 14 42 42 Sugar 26 78 78 Milk or concentrated rice 100 300 300 whipping cream 9 27 27 Vanilla flavor 0.5 1.5 1.5 Total amount 182.5 547.5 547.5 Production (1 bottle / 100g) ** 5 bottles 5 bottles

< Example  3> Sensory evaluation of concentrated rice pudding

For the pudding (Comparative Example 1) using concentrated rice pudding (Fig. 2) prepared in Example 2 and general milk (30 puddles) having sensory test ability, the preference degree was evaluated (5 point scale method) The results are shown in Table 4 below. At this time, 5 of the evaluation scores were very good, 4 were good, 3 were good, 2 were bad, 1 was very poor, and the results of all the inspectors' sensory tests were averaged Table 4 shows the results.

The puddings using milk prepared according to the blending ratio A of Table 3 in Example 2 were used as Comparative Example 1 for sensory evaluation.

Evaluation items Example  2 Comparative Example  One flavor 4.7 4.6 Flavor 4.6 4.5 Texture 4.5 4.4 Overall likelihood 4.6 4.5

As a result, the concentrated rice puddings according to the present invention showed taste, flavor, chewing texture and overall acceptability similar to ordinary puddings using milk, and showed an aftertaste as cleaner.

< Example  4> concentrated rice hot Panna Kota  Produce

Puddings were prepared according to the blending ratio of blend B shown in Table 5 below in order to prepare panna cotta using concentrated rice flour. First, add egg yolk and sugar in a bowl and mix until sugar melts. The concentrated rice syrup and fresh cream mixed with the concentrated rice syrup or 8% supernatant mixed with 50% of the supernatant were added to the other containers, boiled, and the mixture of the above prepared eggs and sugar was slowly poured and mixed. The mixture was boiled until it reached 70 ° C, added with vanilla flavor, and squeezed down on the sieve. Then, gelatin, which is called cold water, was dissolved in hot water, which was then added to the filtered mixture. 100 g of the mixture was placed in a glass bottle to prepare a concentrated rice flour or cotta as shown in FIG. 3 or FIG. The percentages by weight in Table 5 below are relative ratios to 100% milk or concentrated rice, and the produced yields (**) are taken into account for burning losses.

material * Ratio (% by weight) The compounding amount A (g)
(milk) B (g)
(Concentrated rice mixed with 50% or 8% supernatant) Edible gelatin 2 6 6 Yolk 13.3 40 40 Sugar 13.3 40 40 Milk or concentrated rice 100 300 300 whipping cream 16.7 50 50 Vanilla flavor 0.5 0.8 0.8 Total amount 145.8 437.5 437.5 Production (1 bottle / 100g) ** 4 bottles 4 bottles

As shown in FIG. 4, concentrated rice paddy rice paddy and rice paddy rice blended with 8% supernatant were prepared with thicker color and flavor than concentrated rice paddy rice paddy rice blended with concentrated rice paddy mixed with 50% supernatant. Through this, it was confirmed that the rice flour can be concentrated and applied to various compositions according to the product.

< Example  5> concentrated rice hot Pana Kota  Sensory evaluation

For the pannasma cotta (Comparative Example 2) using the concentrated rice paddy or cotta (Fig. 3) prepared in Example 4 and general milk (30 pans) ). The results are shown in Table 6 below. At this time, 5 of the evaluation scores were very good, 4 were good, 3 were good, 2 were bad, 1 was very poor, and the results of all the inspectors' sensory tests were averaged Table 6 shows the results.

The sensory evaluation was carried out using the panna cotta using milk prepared according to the blending ratio A of Table 5 in Example 4 as Comparative Example 2. [

Evaluation items Example  4 Comparative Example  2 flavor 4.7 4.4 Flavor 4.5 4.5 Texture 4.6 4.3 Overall likelihood 4.7 4.5

As a result, the taste, flavor, chewiness and overall acceptability of the concentrated rice paddy or cotta according to the present invention were similar to those of panna cotta using general milk, and the taste was soft and cleaner.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that such detail is solved by the person skilled in the art without departing from the scope of the invention. will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (13)

Washing the rice with water to obtain a rice flour;
A centrifugal separation step of centrifuging the obtained rice flour;
Concentrating 5 to 50 parts by weight of the supernatant to 100 parts by weight of the centrifuged supernatant, removing the remaining supernatant, mixing and concentrating the precipitated solids and the remaining supernatant; And
And a sterilization step of heating the concentrated rice flour at 70 ° C to 90 ° C for 15 seconds to 30 seconds. delete delete The method according to claim 1,
The method of manufacturing concentrated rice flour according to claim 1, further comprising the step of sterilizing the rice flour before the step of concentrating the rice flour. 5. The method of claim 4,
Wherein the heating is performed at 70 to 95 캜 for 15 to 30 seconds. Washing the rice with water to obtain a rice flour;
A sterilization step of heating the rice soak at 70 ° C to 95 ° C for 15 seconds to 30 seconds;
A centrifuging step of centrifuging the sterilized rice cake; And
Concentrating 5 to 50 parts by weight of the supernatant to 100 parts by weight of the centrifuged supernatant, removing the remaining supernatant, and concentrating the precipitated solids and remaining supernatant. delete 6. A concentrated rice flour produced according to any one of claims 1 to 6. Egg, egg yolk and sugar to prepare a first mixture;
Preparing a second mixture by boiling the concentrated rice flour and fresh cream of claim 8; Mixing the first mixture with the second mixture and boiling to prepare a third mixture;
Adding a perfume to the third mixture and filtering the mixture; And
And baking the filtered mixture. &Lt; RTI ID = 0.0 &gt; 21. &lt; / RTI &gt; 9. A concentrated rice pudding prepared according to claim 9. Preparing a first mixture by mixing egg yolk and sugar;
Preparing a second mixture by boiling the concentrated rice flour and fresh cream of claim 8; Mixing the first mixture with the second mixture and boiling to prepare a third mixture;
Adding a perfume to the third mixture and filtering the mixture;
Melting gelatin with hot water; And
And mixing the melted gelatin with the filtered third mixture. The method according to claim 1, wherein the melted gelatin is mixed with the melted gelatin. 12. The method of claim 11,
Wherein the step of preparing the second mixture comprises adding 15 to 25 parts by weight of fresh cream to 100 parts by weight of the concentrated rice flour. 12. A concentrated rice flour or cotta prepared according to claim 12.

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