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    • 专利摘要:
    PURPOSE: A method for manufacturing orange colored rice by coating a citrus peel extract on the surface of the rice grain. The manufactured orange colored rice has excellent nutrition and functionality as compared to regular rice while maintaining a level of hardness, adhesiveness and cracking properties similar to regular rice when cooked. CONSTITUTION: Dried citrus peel is ground into 30 to 50mesh, 1 to 5 parts by weight of the citrus peel powder is soaked in 20 parts by weight of water at 50deg.C for 10min and then homogenized in water for 3 to 5min at 9,000rpm in a homogenizer. Then, the homogenized citrus peel liquid is mixed with polished rice in a ratio of 5g of rice per 1mL of citrus peel liquid and dried for 2 days at room temperature in a dark place.
    公开号:KR20040025983A
    申请号:KR1020020056470
    申请日:2002-09-17
    公开日:2004-03-27
    发明作者:김순동
    申请人:학교법인 영광학원；
    IPC主号:
    专利说明:

    Citrus coated rice and its manufacturing method {Method for production of citrus-coloured rice and citrus-coloured rice
    [2] The present invention relates to a colored rice and a method for producing the same, and more particularly, to a citrus coated rice and a method of manufacturing the same by coating a citrus and blood extract on the rice.
    [3] Citrus fruits produced in Korea are predominantly cold weathered mandarin-based wet citrus fruits due to geographical weather conditions, but recently, highly competitive varieties are being promoted as part of the price reduction caused by overproduction and coping with import liberalization. The annual annual production of citrus fruits is 560,000 tons, accounting for about 30% of the total fruit production (Lee, H.Y., Seog, H.M., Nam, Y.J. and Chung, D.H.Physico-chemical properties of Korean mandarin)Citrus reticula) orange juice.KoreanJ. Food Sci. Technol. 19 (4): 338-345 (1987)) About 20% of the fruit is skin, part of which is used as a herbal medicine, but most of it is discarded. Citrus peels are rich in carotenoids, bioflavonoids, pectin and terpenes (Kim, YK, Lee, MK and Lee, SR Elimination of fenitrothion residues during dietary fiber and bioflavonoid preparations from mandarin orange peels.Korean J. Food Sci.Technol. 29 (2): 223-229 (1997); oresi, M., Clementi, F., Rossi, J., Medici, R. and Vinti, L .Production of biomass from untreated orange peel byFusarium avenaceum. Appl. Microbiol. Biotechol. 27: 37-45 (1987); Kamiya, S. and Esaki, S. Recent advances in the chemistry of the citrus flavonoids. Nippon Shokuhin Kogyo Gakkaishi 18 (1): 38-48 (1971)), 115 of the 300 carotenoid-based pigments found in nature are present in citrus fruits (Crandall, PG, and Kesterson, JW and Dennis, S. Storage stability of carotenoids in orange peel oil.J. Food Sci. 48: 924-927 (1983)). The main carotenoids of citrus peels are beta-citraurin, including beta-carotene and cryptoxanthin, which act as vitamin A, and are used as natural coloring agents (Crandall, PG). , and Kesterson, JW and Dennis, S. Storage stability of carotenoids in orange peel oil.J. Food Sci. 48: 924-927 (1983)). Major bioflavonoids include hesperidin, which has the effect of promoting capillary contraction, preventing high blood pressure and preventing various diseases, and naringin, which is known to reduce the amount of LDL cholesterol in the blood ( Monforte, MT, Trovato, A., Kirjavainen, S., Foresieri, AM and Galati, EM Biological effects of hesperidin, a citrus flavonoid. (Note II): hypolipidemic activity on experimental hypercholesterolemia in rat.Farmaco. 50: 595-599 (1995); Kawaguchi, K., Mizuno, T., Aida, K. and Uchino, K. Hesperidin as an inhibitor of lipases from porcne pancrease andPsudomonas. Biosci. Biotech. Biochem. 61: 102-104 (1997); Bok, S.H., Lee, S.H., Park, Y.B., Bae, K.H., Son, K.H., Jeong, T.S. and Choi, M.S. Plasma and hepatic cholesterol and hepatic activities of 3-hydoroxy-3- methyl-glutaryl CoA reductase and acyl CoA: cholesterol transferase are lower in rat fed citrus peel extract or a mixture of citurs bioflavonoids. J. Nutr. 129: 1182-1185 (1999). Other citrus flavonoids are also known to have antioxidant, antimutagenic, anticancer, antiallergic and antiviral effects (Struckmann, JR and Nicolaides, AN Flavonoids.A review of the pharmacology and therapeutic efficacy of Dalflon 500 mg in patients with chronic venous insufficiency and related disorders.Angiology 45: 419-428 (1994); Middleton, E. Jr. and Kandaswami, C. Potential health promoting properties of citrus flavonoids.Food Technol.48 (11): 115-119 (1994); Kandaswami, C., Perkins, E., Soloniuk, D.S., Drzewoeclo, G. and Middleton, E.Jr. Antiproliferative effects of citrus flavonoids on a human squamous cell carcinomain vitro. Cancer letter 56: 147-153 (1991). About 60 species of bioflavonoids from citrus rind have been isolated and their structure is revealed, but more than 90% are hesperidin (Kawaii, S., Tomono, Y., Katase, E., Ogawa, K. and Yano, M. Quantization of flavonoid constituents in citrus fruits. J. Agri. Food Chem. 47: 3565-3571 (1999). In addition, the bark oil contains a volatile flavor component mainly composed of delta-limonene, which is expected to be used as a flavor improving agent (Sugisawa, H., Yamamoto, M., Tamura, H. and Takaki, N. The comparison of volatile components in peel oil from four spices of navel orange.Nippon Shokuhin Kogyo Gakkaishi 36 (6): 455-462 (1989)).
    [4] However, there is no known method for coating rice using the extract of the rind rind homogenate from citrus fruits.
    [5] Accordingly, the present invention has caused a lot of changes in the food-based diet of the recent westernization of the diet, but the rice consumption is decreasing year by year, paying attention to the increasing consumption of rice, added the functionality, the rind water homogenate from the tangerines produced in Jeju, Korea After preparing the method for coating the rice using it and its purpose to provide the rice.
    [1] 1 is a manufacturing process of the rice coated with citrus peel and water homogenate.
    [6] Grinding the dried citrus peel into 30-50 mesh to achieve the above object; Adding 20 parts by weight of water at 50 ° C. to 1 to 5 parts by weight of the pulverized citrus fruit and soaked for 10 minutes to prepare a citrus fruit and water mixture; Putting the citrus peel and water mixture into a homogenizer and homogenizing at 9000 rpm for 3 to 5 minutes to produce a citrus peel and water homogenate; And, adding white rice to the citrus fruit-water homogenate at a rate of 5 g per 1 mL of citrus fruit-water tangerine and mixing the mixture.
    [7] On the other hand, preferably, after the step of mixing the white rice in the citrus peel and water homogenate, it is preferable to further dry naturally in the dark at room temperature for 2 days.
    [8] In addition, it is prepared by the method of claim 1 or 2 to provide a citrus coated rice.
    [9] Hereinafter, the present invention will be described in more detail.
    [10] Preparation of citrus coated rice is carried out as follows.
    [11] First, the dried citrus peel is pulverized into 30-50 mesh. When the citrus peel is pulverized to less than 30 mesh is not homogenized enough to achieve the object of the present invention in the following homogenization process, the crushing degree of 50 mesh is the best pulverization technically at the time of grinding, For citrus peels, pulverization in excess of 50 mesh is difficult to achieve.
    [12] Next, 20 parts by weight of water at 50 ° C. is added to 1 to 5 parts by weight of the pulverized citrus peel, and soaked for 10 minutes to prepare a citrus peel and water mixture. When the pulverized citrus peel is added in less than 1 part by weight, there is a problem that the color is not clear in the coated rice, the sensory taste falls, and when added in excess of 5 parts by weight there is a problem that the rice cracks during coating.
    [13] Then, the called citrus peel and water mixture is homogenized for 3 to 5 minutes at 9000 rpm using a homogenizer. If the homogenization is less than 3 minutes is not homogeneous enough, the citrus peels will sink to the lower part of the mixture, if the homogenization for more than 5 minutes is not technically meaningful compared to 5 minutes, and thus the economy is inferior have.
    [14] White rice is added to the citrus peel and water homogenate prepared by the above step in a ratio of 5 g per 1 mL of citrus peel and water citrus liquor and mixed, thereby coating the white rice in citrus color.
    [15] After coating, it is naturally dried in the dark at room temperature for 2 days to produce a colored taste.
    [16] In addition, the citrus-colored colored rice is added to distilled water and submerged, then cooked with an electric rice cooker can be cooked by steaming.
    [17] Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.
    [18] In the meantime, the statistical analysis was repeated three times, and the mean or mean ± standard deviation was shown.The sensory test data and the significance of the mean were tested by Duncan's multi-range (Duncan's) using SPSS (Statistical Package Social Science, version 7.5). multiple range test) and t-test (test).
    [19] Example 1 Preparation of Citrus Rice
    [20] The citrus varieties used in this experiment were harvested in December 2001 in Wepyeong-dong, Seopwipo-si, Topyeong-dong, and the skins were separated and dried in a cow at room temperature, and then pulverized to a particle size of 40 mesh and disclosed as a material. . Rice was used in Gyeongbuk Uiseongmi and purchased from Nonghyup.
    [21] The optimization experiment of water homogeneous liquid production conditions is based on the factors such as rpm (X 1 ), time (min) (X 2 ), temperature (X 3 ) and amount of water (X 4 ) for citrus peels. The experiments were coded into five stages of -2, -1, 0, +1, and +2, and classified into 27 experimental groups as shown in Table 2. As for the measurement items, total carotenoid content, hesperidin content, and naringin content were measured for the homogenate. In addition, the color (L, a, b value) was measured after preparing colored rice with this homogeneous liquid. At this time, the extraction efficiency (E1) and the colorless manufacturing efficiency (E2) were measured to measure the efficiency of water homogeneous solution preparation.
    [22] Experimental Design of Homogenization Conditions for the Preparation of Citrus Peel and Water Homogenates X i Homogenizing conditionsLevel -2-One0One2 X 1 RPM6,0007,5009,00010,50012,000 X 2 Time (min)One2345 X 3 Temperature (℃)3040506070 X 4 Water 1) 1020304050 1) Ratio for Citrus Peel Powder
    [23] Design of a Central Synthesis Method for Response Surface Analysis for the Preparation of Citrus Peel and Water Homogenates NoHomogenization Condition RPMTime (min)Temperature (℃)Water 1)One10,50046040 210,50046020 310,50044040 410,50044020 510,50026040 610,50026020 710,50024040 810,50024020 97,50046040 107,50046020 117,50044040 127,50044020 137,50026040 147,50026020 157,50024040 167,50024020 1712,00035030 186,00035030 199,00055030 209,000One5030 219,00037030 229,00033030 239,00035050 249,00035010 259,00035030 269,00035030 279,00035030 1) Ratio for Citrus Peel Powder
    [24] Designed by the above-described central synthesis method and synthesized the results of the reaction surface analysis as in the experimental method is shown in Table 3, and the optimum conditions obtained by the reaction surface analysis is 20 times the amount of water, water temperature is 50 ℃, rpm as shown in FIG. Silver 9000 and the grinding time were 3 to 5 minutes.
    [25] Effects of Preparation Conditions on Yield and Carotenoid, Hesperidin and Naringin Contents in Citrus Peel and Water Homogenates NoHomogenization ConditionC 2) TCA 3) HES 4) NAR 5) E1 6) Color of coated rice 7) E2 8)RPMTime (min)Temperature (℃)Water 1)L *a *b *b / a One10,5004604020.52321.683.22.7853.055.635.240.932.59 210,50046020One0.26129.038.80.1354.635.3119.143.610.47 310,5004404020.48294.474.02.0953.995.8425.784.419.22 410,50044020One0.34142.856.40.2756.535.2219.323.701.00 510,5002604020.52305.669.22.2054.965.5323.784.329.51 610,50026020One0.32146.435.40.1755.325.5020.113.660.62 710,5002404020.52258.090.82.4454.195.6826.534.6711.39 810,50024020One0.36124.652.00.2354.375.9118.923.200.74 97,5004604020.52252.8121.63.2056.305.9823.023.8512.32 107,50046020One0.34154.645.40.2455.485.6319.883.530.85 117,5004404020.36274.472.41.4354.016.7324.783.685.26 127,50044020One0.34161.036.20.2055.525.9920.113.360.67 137,5002604020.60287.296.83.3453.466.9026.243.8012.70 147,50026020One0.32129.065.80.2755.835.6219.613.490.94 157,5002404020.56218.097.62.3853.535.6225.114.4710.64 167,50024020One0.38145.450.00.2855.186.0718.703.080.86 1712,000350301.50.48230.471.41.1853.436.3527.294.305.07 186,000350301.50.48215.467.51.0555.056.1820.973.393.56 199,000550301.50.45204.680.11.1155.136.2120.873.363.73 209,000One50301.50.39160.887.00.8254.516.2521.883.502.87 219,000370301.50.39215.4125.71.5853.996.1521.193.445.44 229,000330301.50.39214.2128.11.6155.515.8420.523.515.65 239,000350502.50.70284.0134.56.6855.035.7920.643.5623.78 249,000350100.50.2283.223.50.0255.725.2917.173.250.07 259,000350301.50.42226.5108.91.5552.537.4432.884.426.85 269,000350301.50.42317.769.31.3955.296.2620.413.264.53 279,000350301.50.42226.5106.21.5255.246.3919.573.064.65 1) ratio of water to 1 g citrus peel powder 2-6) Abbreviation: C, count of water added; TCA, total carotenoids (mg / total homogenate); HES, hesperidin (mg / total homogenate); NAR, naringin (mg / total homogenate); E1, utilizing efficiency (C x TEA x HES x NAR / 10,000) for the production of coated rice.7) 100 g of rice is coated with 20 mL of citrus peel and water homogenate8) E2 , Utilization efficiency of water homogenates for the production of coated rice (CxTEAxHESxNARxb / a / 10,000).
    [26] The homogeneous liquid was prepared as shown in FIG. That is, 20 times of distilled water was added to the dried citrus peel powder, followed by swelling for 10 minutes, and homogenized at 9,000 rpm for 5 minutes with a homogenizer (Nihonseiki, Kaisha Ltd, Japan).
    [27] Citrus-colored colored rice was prepared as shown in FIG. That is, 20 mL of citrus peel water homogenate was added to 100 g of white rice and coated. It was naturally dried in the dark at room temperature for 2 days to prepare colored rice. The water content of colored rice was 14.5 ± 0.06%.
    [28] 150 g of the citrus-coloured colored rice was added to 225 mL of distilled water, soaked for 30 minutes, and then cooked for 20 minutes with an electric rice cooker (Daewon Co., Korea) and steamed for 10 minutes to prepare a cooked rice.
    [29] Experimental Example 1: Color investigation of citrus rice
    [30] Table 4 shows the results of comparing the colored rice coated with citrus fruit water homogenate (hereinafter, abbreviated as 'colored rice' in the 'Detailed Description' column) and its color with the color of white rice and white rice. The L * value was 70.34 in white rice, but 63.65 in colored rice. The a * value representing redness was -1.82 in white rice, but -7.87 in colored rice. The b * value of yellowness was 13.16 in white rice but 46.35 in colored rice. The visual color of the color taste showed a yellowish color like citrus and skin color. On the other hand, L * value of colored rice was decreased by 60.69, which was somewhat lower than colored rice, but a * value increased to -1.07 and b * value decreased to 39.80. However, the color of the visual cooking was dark yellow without any significant difference from the color of the color taste.
    [31] Color Comparison of Citrus Coated / Uncoated Rice and Cooked Rice Prepared from It TreatmentL *a *b * rice Uncoated70.34 ± 0.02a 1) -1.82 ± 0.09a13.16 ± 0.06b Coated63.65 ± 0.00b-7.87 ± 0.07b46.35 ± 0.04a Cooking Uncoated68.00 ± 0.01a3.05 ± 0.04a19.08 ± 0.01b Coated60.69 ± 0.50b-1.07 ± 0.04b39.80 ± 0.04a The values are the numbers represented by the mean ± standard deviation of three repeated experiments, and the different subscripts in each column show a significant difference at p <0.05.
    [32] Experimental Example 2: Investigation of carotenoid, hesperidin and naringin content of citrus rice
    [33] Umeda, K. and Kawashima, K. Studies on citrus carotenoids.Part I. Systematic separation of carotenoid groups by thin layer chromatography.Nippon Shokuhin Kogyo Gakkaishi 18 ( 4): The method of 147-154 (1971)) was partially modified and measured as follows. That is, 10 g of acetone was added to 6 g of the sample, crushed and extracted by homogenizer (Nihonseiki, Kaisha Ltd, Japan) at 12,000 rpm for 5 minutes, filtered through a glass filter, and the same amount of ether was added to the filtrate. Re-extracted. The Ether extract was measured for absorbance at 451 nm, and the content was calculated by the calculation formula (mg% = 0.4 × OD451) obtained by applying an extinction coefficient 2500 of beta-carotene.
    [34] Hesperidin and naringin are Song, EY, Choi, YH, Kang, KH and Koh, JS Free sugar, organic acid, hesperidin, naringin and inorganic elements changes of Cheju citrus fruits according to harvest date.Korean J. Food Sci. According to the method of Technol. 30 (2): 306-312 (1998)), 50 ml of 70% methanol was added to 10 g of the sample for colored taste and cooking at 12,000 rpm with a homogenizer (Nihonseiki, Kaisha Ltd, Japan). After crushing and extracting for 5 minutes, Whatman No. Six filtrates were used as filtrate, and in the case of citrus and water homogenates, filtrates filtered with miracloth (Calbiochem. USA) were used as the respective reagents. After mixing 10 mL of diethyleneglycol and 1 mL of 1 N NaOH in 1 mL of this solution, and leaving it at 30 ° C. for 10 minutes, naringin was measured for absorbance at 420 nm, and hesperidin was left for 30 minutes. Absorbance was measured at 360 nm. The content was calculated by the calibration curve of hesperidin and naringin (Sigma, GR). Table 5 shows the contents of total carotenoids, hesperidin and naringin in citrus peels, peeled water homogenates, colored rice and its cooking.
    [35] Investigation of the Contents of Total Carotenoids, Hesperidin and Naringin in Citrus Peels, Peel Water Homogenates, Colored Rice, and CookingTotal CarotenoidsHesperidinNarinjin Citrus peel (mg / 100 g)10.74 2) 2,173.121,468.40 CPWH 1) (mg / 100 mL)0.46108.6573.38 Color taste (mg / 100 g)0.1221.7314.62 Colored rice (mg / 100 g)0.058.675.87 1) CPWH; Citrus peel and water homogenate. Rice was coated with 20 mL of CPWH containing 1 g of rind. 2) Values are the average of three replicates.
    [36] Total carotenoids were 10.74 mg% in citrus peels, 0.46 mg% in peel water homogenates, 0.12 mg% in colored rice and 0.05 mg% in the cooked rice. The lower content of carotenoids in colored rice is considered to be due to the increase in moisture caused by cooking, and the loss rate by heating is considered to be very low considering that the weight increase by cooking is 2.5 times.
    [37] Hesperidin content was 2173.12 mg%, 108.65 mg%, 21.73 mg% and 8.67 mg% in skin, water homogenate, colored and colored rice, respectively, and naringin content was 1468.40 mg, 73.38 mg%, 14.62 mg% and 5.87, respectively. mg%.
    [38] Umeda, K. and Kawashima, K. Studies on citrus carotenoids.Part I. Systematic separation of carotenoid groups by thin layerchromatography.Nippon Shokuhin Kogyo Gakkaishi 18 (4): 147-154 (1971)) The carotenoid content varies depending on the variety and maturity, but it is 10.46-15.50 mg% of the mature fruits harvested in mid-December. The constituent pigments are beta-carotene, cryptoxanthane, lutein and their epoxides. As the degree of aging increased, the content increased. Song, EY, Choi, YH, Kang, KH and Koh, JS Free sugar, organic acid, hesperidin, naringin and inorganic elements changes of Cheju citrus fruits according to harvest date.Korean J. Food Sci.Technol. 30 ( 2): 306-312 (1998)), the content of hesperidin and naringin in citrus peels from Jeju was 15.76 ~ 5.25% and 7.51 ~ 1.68%, respectively, depending on varieties and harvesting periods. Han, DI, Hwang, BY, Hwang, SY, Park, JH, Son, KH, Lee, SH, Chang, SY, Kang, SJ, Ro, JS and Lee, KS Isolation and quantitative analysis of hesperidin from Aurntii fructus.Kor . J. Pharmacogn. 32 (2): 93-97 (2001)) examined the content of hesperidin in crusts ( Citrus aurantium L.) from 57 regions across the country, ranging from 4.77 to 0.51%. It was shown. Generally, carotenoids are stable to heating when present in plant tissues, but are isolated. In particular, it is very unstable under acidic conditions, and spinach carotenoids are known to lose about 20% after 1 hour heating at pH 6.5 and 120 ° C (Nakabaysshi, UR, Kimura, S. and Ko, RT Decoloration of food and it's chemistry.Koritsu Shoing, p. 155-158 (1972)). Crandall et al. (Crandall, PG, and Kesterson, JW and Dennis, S. Storagestability of carotenoids in orange peel oil.J. Food Sci. 48: 924-927 (1983)) have been shown to study the stability of carotenoids in orange oil. The loss rate of the pigment component has a high correlation with time and temperature, and the higher the temperature and the longer the elapsed time, the higher the loss rate.
    [39] Experimental Example 3: Investigation of the content of free amino acids and derivatives thereof in citrus rice
    [40] Analysis of free amino acids is described by Kim, S.D., Ku, Y.S., Lee, I.Z., Kim, M.K., Park, I.K. Major chemical components in fermented bevrages ofLiropistuber. J. East Asian Soc. Dietary Life 10 (4): 281-287 (2000)) was carried out as follows. That is, 50-250 mL of 75% ethanol was added to 50 g of the sample and refluxed at 75 ° C. for 60 minutes. The residue was extracted twice with 250 mL of 75% ethanol, concentrated under reduced pressure, extracted with 0.2 M citric acid buffer, filtered to 50 mL, filtered through a 0.22 μm syringe filter, and purified by HPLC (Hitachi L-8800, Japan). ). Assay conditions were 250 mm of Ultrapac ll cation exchange resin, the buffer solution was citric acid buffer at pH 2.80, 3.00, 3.15, 3.50, 3.55, buffer flow rate 20 mL / hr, ninhydrin flow rate 20 mL / hr Column temperature 35-80 ° C., chart speed 2 mm / min, injection volume 20 μL.
    [41] Table 6 shows the results of comparing the free amino acid content of citrus peel and colored rice to white rice.
    [42] Comparison of free amino acid content of citrus peel and colored rice with white rice (mg / 100 g) Amino acids and derivativesCitrus PeelWhite riceMilk white rice Alanine19.64 1) 12.2512.70 Beta-alanine0.410.200.26 DDL (+)-Allohydroxylysine (L (+)-Allohydroxylysine)0.640.490.47 Alpha-aminoadipic acid1.420.970.93 Α-Aminoisobutylic acidnd 2) nd0.07 Beta-aminoisobutylic acid0.120.060.08 Γ-Aminoisobutylic acid15.375.095.64 Ammonia2.332.003.44 Asparagine94.2262.4166.09 Aspartic acid4.558.249.01 Arginine5.423.044.03 Carnosine1.942.092.69 Citrulinend0.170.70 Cystathionine0.201.071.03 Glutamic acid8.825.8014.57 Glycine5.373.944.41 Histidine0.970.761.02 Isoleucine1.770.881.26 Leucine2.431.251.76 Lysine2.051.421.73 Methionine24.880.931.96 Ornithine0.370.350.36 Phenylalanine2.061.041.49 Phosphoserine1.342.772.70 Sarcosine1.28ndnd Serine5.513.123.29 Taurine4.682.072.54 Threonine2.641.341.45 Tyrosine2.551.121.74 Valine2.961.701.99 system218.94129.17149.41 1) Values are the average of three repeated measurements. 2) nd: Ratio detection.
    [43] The free amino acids of citrus peels are known as asparagine (Kim, S.D., Ku, Y.S., Lee, I.Z., Kim, M.K., Park, I.K. Major chemical components in fermented bevrages ofLiropistuber. J. East Asian Soc. Dietary Life 10 (4): 281-287 (2000)) was the highest with 94.22 mg%, with 24.88 mg% with methionine, 19.64 mg% with alanine and 15.37 mg% with gamma-aminoisobutyric acid. 70% of the total free amino acid content is shown. In addition, six species, including aspartic acid, arginine, glutamic acid, glycine, serine, and taurine, accounted for 4.55-8.82 mg%, accounting for 16% of the total free amino acid, and other alpha-aminoadipic acid, beta-aminoisobutyric acid, 0.12 to 1.94 mg% of amino acid derivatives such as carnosine, cystathionine, ornithine, phosphoserine, and sarcosine were detected.
    [44] Asparagine has a rich taste with aspartic acid, glutamic acid and glycine, and methionine has the effect of promoting the production of milk (Nachtomi, E. and Bruckental, I. Lysine and methionine in dairy cow's nutrition.Amino Acids: chemistry, biology and medicine edited by Lubec, G. and Rosenthal, GA Escom, Leiden, p. 1084-1087 (1990)), alanine has a function of regulating insulin secretion from amino acids (Tanaka, K., Inoue, S. , Nagase, N. and Takamura, Y. Modulation of amino acid-induced insulin and glucagon secretion by the hepatic vagus nerve in the rat.Amino Acids: chemistry, biology and medicine edited by Lubec, G. and Rosenthal, GA Escom, Leiden , p. 799-806 (1990)). In addition, citrus peel contains 4.68 mg% of taurine, which is rarely found in ordinary plants, and taurine has neuromodulation, cell membrane stabilization, antioxidant, and osmotic regulation. (Sturman, JA Nutritional taurine and central nervous system development. Ann NY Acad. Sci . 477: 196-213 (1986)).
    [45] On the other hand, white rice cooked the highest asparagine at 62.41 mg%, alanine at 12.25 mg%, aspartic acid and glutamic acid at 8.24 mg% and 5.80 mg%, respectively, and essential amino acids such as isoleucine, leucine, lysine and methionine. Was 0.76 to 1.42 mg%, which was generally low. However, the content of free amino acids in colored rice was increased by 15% compared to white rice. Among them, glutamic acid was 2.5 times higher, and histidine, isoleucine, leucine, lysine and methionine, which were lower in white rice, were beta-alanine and beta-. Aminoisobutyric acid, arginine, carnosine, phenylalanine, taurine, tyrosine and valine were increased by 10.7 to 55.3%.
    [46] Experimental Example 4: Investigation of Mineral Content of Citrus Rice
    [47] 10 g of the sample was weighed in an evaporating dish and burned in an electric stove, followed by incineration at 600 ° C using an incinerator (Hwashin Co., Korea). After cooling, 10 mL of 6 N HCl was added to dissolve overnight. Whatman No. After filtration through 6 filter paper, 100 mL was applied and analyzed by ICP-AES (JY 38 Plus, France) (Kim, MJ, Lee, YK and Kim, SD Mineral contents of hot water extracts and shell of shelfishes from western coast of Korea.J. East Asian Soc.Dietary Life 11 (4): 289-294 (2001). The analysis conditions were frequency 40.66 MHz, plasma gas flow 12 L / min, sheath gas flow 0.2 L / min, auxiliary gas flow 0.1 L / min, and sample flow rate l L / min. Measured at the wavelength.
    [48] The mineral contents of citrus peel, white rice and colored rice are shown in Table 7.
    [49] Mineral content of citrus peel, white rice and colored rice (mg / 100 g) MineralCitrus PeelWhite riceColored rice K652.60 1) 8.3619.28 Ca222.504.565.54 P61.2558.0067.50 Mg49.7510.4313.18 Na21.426.907.45 Fe5.211.591.80 Mn0.940.290.51 Zn0.450.640.71 Cu0.290.150.16 system1,014.4190.92116.13 1) Values are the average of the values from three iterations.
    [50] The minerals contained in the citrus peel were K and Ca, 652.60 mg% and 222.50 mg%, respectively, accounting for 86% of the total mineral content. In addition, P, Mg, Na was 21.42 ~ 61.25 mg%, and the content of Fe, Mn, Zn, Cu was 0.29 ~ 5.21 mg%.
    [51] Song, EY, Choi, YH, Kang, KH and Koh, JS Free sugar, organic acid, hesperidin, naringin and inorganic elements changes of Cheju citrus fruits according to harvest date.Korean J. Food Sci.Technol. 30 ( 2): 306-312 (1998)), the mineral content of citrus peels differs according to varieties and harvest time, but the contents of K and Ca are high and their contents are 1.30 ~ 1.62% and 0.38 ~ 0.59%, respectively. The study showed higher contents.
    [52] On the other hand, in the cooking of white rice, the content of P was the highest as 58.00 mg%, the content of K, Ca, Mg, and Na was 4.56 to 10.43 mg%, and the content of Fe, Mn, Zn and Cu was 0.15 to 1.59 mg%. However, colored rice was 2.3 times higher in K, 2.3% in Mn, 16-26% in Ca, P and Mg, and 13% in Fe.
    [53] Experimental Example 5: Investigation of texture of citrus rice
    [54] The texture of the cooked rice was measured by using a randomly prepared rice grain using a rheometer (Compac-100, Sun Scientific Co., Japan). Was measured. The measurement conditions were table speed 60 mm / min and 10 mm diameter probe. Colors were measured by L * (lightness), a * (redness), and b * (yellowness) with a colorimeter (Chromameter, CR-200, Minolta, Japan).
    [55] The results of comparing the texture of colored rice with white rice are shown in Table 8.
    [56] Texture of white rice and colored rice characteristicWhite riceColored Uncooked Hardness (× 10 6 dyne / cm 2 )1.58 ± 0.38 a1) 1.43 ± 0.21 aCohesiveness (%)46.55 ± 2.06 b 53.40 ± 2.65 aElasticity (%)50.23 ± 3.84 b 58.02 ± 3.05 aAdhesiveness (g)111.14 ± 6.78 a 102.55 ± 5.72 aBreakability (g)58.03 ± 1.15 a 59.52 ± 4.78 a1) Values are the numbers represented by the mean ± standard deviation of three repeated experiments, and different subscripts in each column show a significant difference at p <0.05.
    [57] Hardness of rice grains was not different between colored rice and white rice, but cohesiveness and springiness of internal cohesion were high in colored rice. Gumminess and brittleness, the energy required for grinding to swallow, were not different from each other.
    [58] Experimental Example 6: Sensory Evaluation of Citrus Rice
    [59] Sensory tests for cooking were described in the five-point strength method (Herbert, A. and Joel, LS Sensory Evaluation Practices. 2nd ed. Academic Press, USA, p. 68 (1993)). By palatability, sweetness, bitterness, delicious taste, chewy taste, and overall palatability were measured. The color acceptability and general acceptability for color were evaluated as “very bad (1 point), bad (2 points), normal (3 points), good (4 points), and very good (5 points). The remaining items were rated as “very weak (1 point), weak (2 points), moderate (3 points), strong (4 points), and very strong (5 points).
    [60] Table 9 shows the results of sensory evaluation on white rice and colored rice.
    [61] Sensory Evaluation of White Rice and Colored Rice characteristicWhite riceColored Uncooked Symbol for color3.08 ± 0.15b 1) 3.45 ± 0.13a sweetness2.00 ± 0.23a2.38 ± 0.25a bitter1.05 ± 0.13a1.38 ± 0.21a Sweet taste3.12 ± 0.15b3.58 ± 0.15a Chewy3.75 ± 0.19a3.35 ± 0.19b Comprehensive Preference3.13 ± 0.25b3.58 ± 0.15a 1) The values are the mean ± standard deviation for the 20 panelists, and the different subscripts in each column show a significant difference at p <0.05.
    [62] The color acceptability was higher in colored rice, but the sweetness and bitterness were not significantly different from white rice. Citrus peel extract contains naringin with a bitter taste, so it was thought that bitter taste would appear, but 1% addition did not affect. The delicious taste was high in colored rice and the chewy taste was high in white rice. The overall acceptability was high in colored tastes, which is believed to be a result of the increased taste and the high preference for color.
    [63] As described above, the present invention provides a method and a rice coating method using the same after preparing the rind water homogenate from citrus, maintaining the level similar to the general beauty in hardness, tackiness and cracking during cooking However, the color of gin yellow (L * value; 63.6, a *; -7.87, b *; 46.35) contains 0.05 mg% total carotenoid, 8.67 mg% hesperidin, 5.87 mg% naringin, and Total free amino acid content increased by 15%, especially glutamic acid increased 2.5 times, K 2.3 times, Mn 76%, Ca, P, Mg 16-26%, Fe 13%, respectively. Compared to many nutritional components and functional beauty is excellent because it is a very useful invention in the food industry.
    权利要求:
    Claims (3)
    [1" claim-type="Currently amended] Grinding the dried citrus peel into 30-50 mesh;
    Adding 20 parts by weight of water at 50 ° C. to 1 to 5 parts by weight of the pulverized citrus fruit and soaked for 10 minutes to prepare a citrus fruit and water mixture;
    Putting the citrus peel and water mixture into a homogenizer and homogenizing at 9000 rpm for 3 to 5 minutes to produce a citrus peel and water homogenate; And,
    Citrus bark · Water manufacturing method of citrus rice, characterized in that the step of adding white rice to the homogeneous solution of citrus bark · water citrus liquor at a ratio of 5g.
    [2" claim-type="Currently amended] The method of claim 1, wherein the step of mixing the citrus fruit and water homogenate with white rice, followed by natural drying for 2 days in a room temperature cow.
    [3" claim-type="Currently amended] Citrus-coloured rice prepared by the method of claim 1 or 2.
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    同族专利:
    公开号 | 公开日
    KR100489784B1|2005-05-16|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    2002-09-17|Application filed by 학교법인 영광학원
    2002-09-17|Priority to KR10-2002-0056470A
    2004-03-27|Publication of KR20040025983A
    2005-05-16|Application granted
    2005-05-16|Publication of KR100489784B1
    优先权:
    申请号 | 申请日 | 专利标题
    KR10-2002-0056470A|KR100489784B1|2002-09-17|2002-09-17|Method for production of citrus-coloured rice and citrus-coloured rice thereof|
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