KR102681241B1 - How To Make Seaweed Nurungji - Google Patents
How To Make Seaweed Nurungji Download PDFInfo
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- KR102681241B1 KR102681241B1 KR1020210159863A KR20210159863A KR102681241B1 KR 102681241 B1 KR102681241 B1 KR 102681241B1 KR 1020210159863 A KR1020210159863 A KR 1020210159863A KR 20210159863 A KR20210159863 A KR 20210159863A KR 102681241 B1 KR102681241 B1 KR 102681241B1
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- seaweed
- scorched
- weight
- rice
- paper
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 해초누룽지 제조방법에 관한 것으로서, 보다 상세하게는 볶은 쌀, 가바현미. 찹쌀 및 귀리를 중량비 8:2:2:1로 구성된 주재료와 둥글레 농축액, 다시마 농축액 및 전분이 취반수 100 중량% 기준으로 각각 1.5중량%, 1.3중량% 및 2중량% 포함된 취반수와 톳, 불등가사리, 세모가사리, 다시마채, 미역귀채, 꼬시래기로 구성된 해초를 세정후 함수율 15 ~ 20%로 열풍건조시킨후 밥알크기의 조각으로 만들어지는 해초 조각을 준비하는 재료 준비 단계; 상기 주재료와 해초조각을 혼합 교반한후, 취반용기에 취반수를 혼합하는 혼합 단계; 100℃ 증기온도로 30분간 취반하여 수분함량 45~ 55 중량%의 습식 해초 누룽지를 형성하는 취반 단계; 상기 취반 단계에서 형성된 습식 해초 누룽지를 230℃에서 17 ~ 18분동안 열풍 건조시켜 수분함량 6 ~ 7.5 중량%의 해초누룽지를 형성하는 해초누룽지 형성 단계; 상기 해초 누룽지를 고온 가압살균하는 고온 가압살균 단계; 및 상기 무균화실에서 무균상태로 밀봉하여 증숙시킨후 냉각하는 무균 밀봉 단계;로 구성되는 해초누룽지 제조방법에 관한 것이다. The present invention relates to a method for producing seaweed scorched rice, and more specifically, to roasted rice and gaba brown rice. The main ingredients are glutinous rice and oats in a weight ratio of 8:2:2:1, and the cooking water and hijiki contain 1.5% by weight, 1.3% by weight, and 2% by weight of starch, kelp concentrate, and starch, respectively, based on 100% by weight of cooking water. A material preparation step of preparing seaweed pieces made into pieces the size of rice grains by washing seaweed consisting of bulge snail, sedge snail, kelp, seaweed scallion, and seaweed with hot air and drying them with a moisture content of 15 to 20%; A mixing step of mixing and stirring the main ingredients and seaweed pieces and then mixing cooking water in a cooking container; A cooking step of cooking at a steam temperature of 100°C for 30 minutes to form wet seaweed scorched paper with a moisture content of 45 to 55% by weight; A seaweed scorched paper forming step of drying the wet seaweed scorched paper formed in the cooking step with hot air at 230°C for 17 to 18 minutes to form seaweed scorched paper with a moisture content of 6 to 7.5% by weight; A high-temperature pressure sterilization step of high-temperature pressure sterilization of the seaweed scorched rice; And it relates to a method for producing seaweed scorched paper, which consists of a sterile sealing step of sealing and steaming in a sterile state in the sterilization room and then cooling.
Description
본 발명은 해초누룽지 제조방법에 관한 것으로서, 보다 상세하게는 볶은 쌀, 가바현미. 찹쌀 및 귀리를 중량비 8:2:2:1로 구성된 주재료와 둥글레 농축액, 다시마 농축액 및 전분이 취반수 100 중량% 기준으로 각각 1.5중량%, 1.3중량% 및 2중량% 포함된 취반수와 톳, 불등가사리, 세모가사리, 다시마채, 미역귀채, 꼬시래기로 구성된 해초를 세정후 함수율 15 ~ 20%로 열풍건조시킨후 밥알크기의 조각으로 만들어지는 해초 조각을 준비하는 재료 준비 단계; 상기 주재료와 해초조각을 혼합 교반한후, 취반용기에 취반수를 혼합하는 혼합 단계; 100℃ 증기온도로 30분간 취반하여 수분함량 45~ 55 중량%의 습식 해초 누룽지를 형성하는 취반 단계; 상기 취반 단계에서 형성된 습식 해초 누룽지를 230℃에서 17 ~ 18분동안 열풍 건조시켜 수분함량 6 ~ 7.5 중량%의 해초누룽지를 형성하는 해초누룽지 형성 단계; 상기 해초 누룽지를 고온 가압살균하는 고온 가압살균 단계; 및 상기 무균화실에서 무균상태로 밀봉하여 증숙시킨후 냉각하는 무균 밀봉 단계;로 구성되는 해초누룽지 제조방법에 관한 것이다. The present invention relates to a method for producing seaweed scorched rice, and more specifically, to roasted rice and gaba brown rice. The main ingredients are glutinous rice and oats in a weight ratio of 8:2:2:1, and the cooking water and hijiki contain 1.5% by weight, 1.3% by weight, and 2% by weight of starch, kelp concentrate, and starch, respectively, based on 100% by weight of cooking water. A material preparation step of preparing seaweed pieces made into pieces the size of rice grains by washing seaweed consisting of snail snail, scallion snail, kelp, seaweed scallion, and seaweed with hot air and drying them with a moisture content of 15 to 20%; A mixing step of mixing and stirring the main ingredients and seaweed pieces and then mixing cooking water in a cooking container; A cooking step of cooking at a steam temperature of 100°C for 30 minutes to form wet seaweed scorched paper with a moisture content of 45 to 55% by weight; A seaweed scorched paper forming step of drying the wet seaweed scorched paper formed in the cooking step with hot air at 230°C for 17 to 18 minutes to form seaweed scorched paper with a moisture content of 6 to 7.5% by weight; A high-temperature pressure sterilization step of high-temperature pressure sterilization of the seaweed scorched rice; And it relates to a method for producing seaweed scorched paper, which consists of a sterile sealing step of sealing and steaming in a sterile state in the sterilization room and then cooling.
누룽지는 보통 재래식 밥솥에 밥을 지을 때, 밥솥 밑바닥에 놓인 쌀이나 보리ㆍ콩 같은 것들이 그대로 밑바닥에 눌어붙어서 된것으로, 최근에는 일정량의 밥을 소정시간 가압함으로써 강제적으로 밥을 눌어붙게 하여 누룽지를 제조하는 누룽지 제조장치가 개발되어 상용화 되고 있다. Nurungji is usually made when rice, barley, or beans placed at the bottom of the rice cooker stick to the bottom when rice is cooked in a conventional rice cooker. Recently, Nurungji has been manufactured by forcing a certain amount of rice to stick by pressurizing it for a certain period of time. A scorched rice production device has been developed and is being commercialized.
현재까지 개발된 누룽지는 누룽지에 조미성분을 첨가하거나 잡곡을 첨가하는 등에 주안점을 두고 상품의 다양화 전략을 구사하고 있으나, 누룽지 자체 특유의 향등 맛을 살리는 한편 제조과정을 거치면서 표면의 색이 갈색으로 변하는 마이야르 반응에 의해 재료에 함유된 아미노기 특히 자유 아미노기가 환원당과 만나서 식품의 색깔, 향, 맛에 영향을 주는 멜라노이딘을 형성하게 되는데, 일부 연구에서는 마이야르 반응에서 만들어지는 물질이 항산화, 항암 및 항돌연변이 활성을 갖는 것으로 보고되고 있는데, 나아가 이러한 갈변반응에 의해 생성된 물질들이 식품의 산화에 대한 안정성을 증가시키고, 식품 성분을 산화와 미생물의 오염으로부터 보호하는 것으로 알려져 있다. The Nurungji that has been developed to date is using a product diversification strategy that focuses on adding seasoning ingredients or mixed grains to the Nurungji. However, while maintaining the unique taste of the Nurungji itself, the color of the surface turns brown during the manufacturing process. Through the Maillard reaction, amino groups contained in ingredients, especially free amino groups, meet with reducing sugars to form melanoidins, which affect the color, aroma, and taste of foods. Some studies have shown that substances produced in the Maillard reaction have antioxidant and anticancer properties. and antimutagenic activity. Furthermore, substances produced by this browning reaction are known to increase the stability of food against oxidation and protect food ingredients from oxidation and microbial contamination.
한편 상기 마이야르 반응 중에 일부 식품들에서는 흰색의 냄새가 없는 수용성 결정을 지닌 물질로 위장을 통해 쉽게 흡입되는 신경독으로 작용하는 아크릴 아마이드도 같이 생성되는바, 이를 최소화할 수 있는 누룽지 제법에 대한 연구가 이뤄져야 한다. Meanwhile, in some foods, during the Maillard reaction, acrylamide, a substance with white, odorless water-soluble crystals that acts as a neurotoxin that is easily inhaled through the stomach, is also produced. Research is being conducted on a method of making scorched paper that can minimize this. It must be done.
나아가, 기존의 곡식위주의 누룽지에서 벗어나, 해초를 가미하여 새로운 풍미와 특유의 영양소를 제공하되 누룽지 특유의 향과 맛을 잃지 않는 누룽지의 제조방법에 대해서도 연구가 절실한 형편이다.Furthermore, there is an urgent need for research on methods for manufacturing scorched paper, which moves away from the existing grain-based scorched paper and adds seaweed to provide new flavor and unique nutrients without losing the unique aroma and taste of scorched paper.
이에 대한 기존의 선행기술에는 한국공개특허 제10-2017-0062177호(발명의 명칭 : 다시마효소분해농축액을 포함하는 누룽지의 제조방법)는 다시마효소분해농축액을 포함하는 누룽지의 제조방법에 관한 것으로, 보다 상세하게는 (a) 다시마에 당분해 효소와 단백질 분해효소를 첨가하여 다시마효소분해농축액을 제조하는 단계, (b) 쌀을 세척한 후 탈수시킨 뒤 상기 (a)단계의 다시마효소분해농축액을 첨가하는 단계 및 (c) 상기 (b) 단계의 쌀을 취반시킨 후 누룽지를 제조하는 단계를 포함하는 다시마효소분해농축액을 첨가한 누룽지의 제조방법에 관한 것과 제조방법에 따라 다시마효소분해농축액이 첨가된 누룽지에 관한 것으로서, 본 발명의 방법은 효소분해법으로 추출한 다시마효소분해추출액을 첨가하여 취반시 물에 대한 보수력이 좋고 경도를 적절히 유지하면서 씹힘성을 개선한 누룽지 제조방법을 제공하고 있으나, 특정 해초 성분을 포함하고 있으나, 이는 누룽지의 고유 풍미를 위해 보수력, 경도 유지 및 씹힘성 자체를 개선하기 위한 것이고, 다양한 해초의 선택성 측면이나, 해초 고유의 풍미 및 영양에 대한 것은 아니며, 더우기 마이야르 반응을 통한 항산화 효과나 그 극대화에 대해서는 아무런 언급이 없다. The existing prior art in this regard includes Korea Patent Publication No. 10-2017-0062177 (title of the invention: Method for manufacturing Nurungji containing kelp enzyme decomposition concentrate), which relates to a method for manufacturing Nurungji containing kelp enzyme decomposition concentrate, More specifically, (a) preparing a kelp enzyme-digested concentrate by adding glycolytic enzymes and proteolytic enzymes to kelp, (b) washing the rice, dehydrating it, and then adding the kelp enzyme-digesting concentrate from step (a) above. A method for producing scorched rice with added kelp enzyme hydrolyzed concentrate, including the step of adding and (c) preparing scorched rice after cooking the rice in step (b) above, and the addition of kelp enzymatic hydrolyzed concentrate according to the manufacturing method. As it relates to cooked scorched paper, the method of the present invention provides a method for producing scorched paper that improves chewiness while maintaining good water retention and appropriate hardness during cooking by adding kelp enzyme decomposition extract extracted by enzymatic decomposition method, but specific seaweed ingredients However, this is to improve the water retention capacity, hardness maintenance, and chewiness itself for the unique flavor of scorched rice, and is not about the selectivity of various seaweeds or the unique flavor and nutrition of seaweed, and furthermore, it is not about the antioxidant properties through the Maillard reaction. There is no mention of the effect or its maximization.
본 발명인 해초누룽지 제조방법은 다음과 같은 목적을 가진다. The present inventor's seaweed scorched paper manufacturing method has the following purposes.
(1) 본 발명의 목적은 누룽지 고유의 식감과 풍미를 간직하면서도 해초의 풍미와 영양이 가미된 해초 누룽지의 제조방법을 제공함에 있다.(1) The purpose of the present invention is to provide a method for producing seaweed scorched paper with the flavor and nutrition of seaweed while maintaining the unique texture and flavor of scorched paper.
(2) 본 발명의 또다른 목적은 누룽지 제조과정상 거치게 되는 마이야르 반응에 있어서 생성되는 아크릴아마이드의 최소화와 그에 대비되는 항산화 활성을 최대화 할 수 있도록 하는 제조방법을 제공함에 있다.(2) Another object of the present invention is to provide a manufacturing method that minimizes the amount of acrylamide generated in the Maillard reaction that occurs during the manufacturing process of scorched rice and maximizes the anti-oxidant activity compared to it.
(3) 본 발명의 또다른 목적은 장기간 저장이 가능한 누룽지의 제법을 제공함에 있다.(3) Another object of the present invention is to provide a method for manufacturing scorched rice that can be stored for a long period of time.
본 발명인 해초누룽지 제조방법은 볶은 쌀, 가바현미. 찹쌀 및 귀리를 중량비 8:2:2:1로 구성된 주재료와 둥글레 농축액, 다시마 농축액 및 전분이 취반수 100 중량% 기준으로 각각 1.5중량%, 1.3중량% 및 2중량% 포함된 취반수와 톳, 불등가사리, 세모가사리, 다시마채, 미역귀채, 꼬시래기로 구성된 해초를 세정후 함수율 15 ~ 20%로 열풍건조시킨후 밥알크기의 조각으로 만들어지는 해초 조각을 준비하는 재료 준비 단계(S10);The present inventor's method for producing seaweed scorched rice is stir-fried rice, GABA brown rice. The main ingredients are glutinous rice and oats in a weight ratio of 8:2:2:1, and the cooking water and hijiki contain 1.5% by weight, 1.3% by weight, and 2% by weight of starch, kelp concentrate, and starch, respectively, based on 100% by weight of cooking water. A material preparation step (S10) of preparing seaweed pieces made up of rice-sized pieces by washing seaweed consisting of bulge snail, sedge snail, kelp, seaweed scallion, and seaweed with hot air and drying them with a moisture content of 15 to 20% (S10);
상기 주재료와 해초조각을 혼합 교반한후, 취반용기에 취반수를 혼합하는 혼합 단계(S20);A mixing step (S20) of mixing and stirring the main ingredients and seaweed pieces and then mixing cooking water in a cooking container;
100℃ 증기온도로 30분간 취반하여 수분함량 45~ 55 중량%의 습식 해초 누룽지를 형성하는 취반 단계(S30);A cooking step (S30) of cooking at a steam temperature of 100°C for 30 minutes to form wet seaweed scorched paper with a moisture content of 45 to 55% by weight;
상기 취반 단계에서 형성된 습식 해초 누룽지를 230℃에서 17 ~ 18분동안 열풍 건조시켜 수분함량 6 ~ 7.5 중량%의 해초누룽지를 형성하는 해초누룽지 형성 단계(S40);A seaweed scorched paper forming step (S40) of drying the wet seaweed scorched paper formed in the cooking step with hot air at 230°C for 17 to 18 minutes to form seaweed scorched paper with a moisture content of 6 to 7.5% by weight;
상기 해초 누룽지를 고온 가압살균하는 고온 가압살균 단계(S50); 및A high-temperature pressure sterilization step (S50) of high-temperature pressure sterilization of the seaweed scorched rice; and
상기 무균화실에서 무균상태로 밀봉하여 증숙시킨후 냉각하는 무균 밀봉 단계(S60);A sterile sealing step (S60) of sealing and steaming in a sterile state in the sterilization room and then cooling;
로 구성된다.It consists of
주재료 중 볶은 쌀은 세미후 45분 ~ 50분 침지하여 불리고 체반에서 물빼기한 멥쌀을 로스터 장치에서 (세미후 45분 ~ 50분 침지하여 불리고 체반에서 물빼기한 멥쌀 중량 기준으로) 소금 1중량%을 첨가하면서 120~ 130℃에서 20~30분간 볶아 수분함량 6중량% 이하로 만들어진 것을 사용한다.Among the main ingredients, roasted rice is soaked for 45 to 50 minutes after washing, and non-glutinous rice drained of water in a sieve is soaked in a roaster device (based on the weight of non-glutinous rice soaked for 45 to 50 minutes after washing and drained of water from a sieve) with 1% by weight of salt. Use the product made by adding and roasting at 120-130°C for 20-30 minutes to a moisture content of 6% by weight or less.
찹쌀은 알파 아밀라아제를 0.5 중량% 포함시킨 물에 11 ~ 13시간 침지하여 체반에 물빼기한 것을 사용함을 특징으로 한다..Glutinous rice is characterized by being soaked in water containing 0.5% by weight of alpha-amylase for 11 to 13 hours and then drained on a sieve.
상기 취반수에 포함되는 전분은 쌀전분, 마분말, 카사바분말을 중량비 1 : 0.3 : 0.8로 혼합된 것을 사용하는 것을 특징으로 한다.The starch included in the cooking water is characterized by using a mixture of rice starch, hemp powder, and cassava powder in a weight ratio of 1:0.3:0.8.
해초 조각의 재료는 톳, 불등가사리, 세모가사리, 다시마채, 미역귀채, 꼬시래기가 중량비 1:0.7:0.7:0.5:0.2:0.2로 구성되는 것을 특징으로 한다.The ingredients of the seaweed pieces are characterized by being made up of hijiki, seaweed, seaweed, kelp, seaweed, and seaweed in a weight ratio of 1:0.7:0.7:0.5:0.2:0.2.
상기 고온 가압살균 단계는 140 ~ 143℃에서 4 ~ 4.5초간 8회 살균함이 바람직하다.The high temperature pressure sterilization step is preferably sterilized eight times for 4 to 4.5 seconds at 140 to 143°C.
본 발명은 다음과 같은 효과가 있다.The present invention has the following effects.
(1) 본 발명은 누룽지 고유의 식감과 풍미를 간직하면서도 해초의 풍미와 영양이 가미된 해초 누룽지의 제조방법을 제공한다.(1) The present invention provides a method for producing seaweed scorched paper with the flavor and nutrition of seaweed while maintaining the unique texture and flavor of scorched paper.
(2) 본 발명은 누룽지 제조과정상 거치게 되는 마이야르 반응에 있어서 생성되는 아크릴아마이드의 최소화와 그에 대비되는 항산화 활성을 최대화 할 수 있도록 한다.(2) The present invention minimizes the amount of acrylamide generated in the Maillard reaction that occurs during the production of scorched rice and maximizes the anti-oxidant activity compared to it.
(3) 본 발명의 또다른 목적은 장기간 저장이 가능한 누룽지의 제법을 제공한다.(3) Another object of the present invention is to provide a method for manufacturing scorched rice that can be stored for a long period of time.
도 1은 본 발명인 해초누룽지 제조방법을 시계열적 다이어그램으로 나타낸 순서도이다. Figure 1 is a flow chart showing the present invention's seaweed scorched rice manufacturing method as a time series diagram.
먼저, 본 발명의 구체적인 설명에 들어가기에 앞서, 본 발명에 관련된 공지 기술 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다.First, before going into a detailed description of the present invention, if it is determined that a detailed description of a known technology or configuration related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
또한, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라 질 수 있으므로, 그 정의는 본 발명에 따른 "해초누룽지 제조방법"을 설명하는 본 명세서 전반에 걸친 내용을 토대로 내려져야 한다.In addition, the terms described below are terms defined in consideration of the functions in the present invention, and may vary depending on the intention or custom of the user or operator, etc., so the definitions are used in this article explaining the "method of producing seaweed scorched rice" according to the present invention. The decision must be made based on the overall content of the specification.
본 명세서에서 사용되는 전문용어는 단지 특정 실시예를 언급하기 위한 것이며, 본 발명을 한정하는 것을 의도하지는 않는다. 여기서 사용되는 단수 형태들은 문구들이 이와 명백히 반대의 의미를 나타내지 않는 한 복수 형태들도 포함한다.The terminology used herein is only intended to refer to specific embodiments and is not intended to limit the invention. As used herein, singular forms include plural forms unless phrases clearly indicate the contrary.
본 명세서에서 사용되는 "포함하는"의 의미는 특정 특성, 영역, 정수, 단계, 동작, 요소 및/또는 성분을 구체화하며, 다른 특정 특성, 영역, 정수, 단계, 동작, 요소, 성분 및/또는 군의 존재나 부가를 제외시키는 것은 아니다.As used herein, the meaning of "comprising" is to specify a specific characteristic, area, integer, step, operation, element, and/or component, and to specify other specific characteristic, area, integer, step, operation, element, component, and/or This does not exclude the presence or addition of the military.
본 명세서에서 사용되는 기술용어 및 과학용어를 포함하는 모든 용어들은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 일반적으로 이해하는 의미와 동일한 의미를 가진다. 사전에 정의된 용어들은 관련기술문헌과 현재 개시된 내용에 부합하는 의미를 가지는 것으로 추가 해석되고, 정의되지 않는 한 이상적이거나 매우 공식적인 의미로 해석되지 않는다.All terms, including technical and scientific terms, used in this specification have the same meaning as those generally understood by those skilled in the art in the technical field to which the present invention pertains. Terms defined in the dictionary are further interpreted as having meanings consistent with the related technical literature and currently disclosed content, and are not interpreted in ideal or very formal meanings unless defined.
일면에 있어서, 도 1은 본 발명인 해초누룽지 제조방법을 시계열적 다이어그램으로 나타낸 순서도이다. In one aspect, Figure 1 is a flowchart showing the present invention's seaweed scorched rice manufacturing method as a time-series diagram.
도 1을 참조하면 본 발명인 해초누룽지 제조방법은 볶은 쌀, 가바현미. 찹쌀 및 귀리를 중량비 8:2:2:1로 구성된 주재료와 둥글레 농축액, 다시마 농축액 및 전분이 취반수 100 중량% 기준으로 각각 1.5중량%, 1.3중량% 및 2중량% 포함된 취반수와 톳, 불등가사리, 세모가사리, 다시마채, 미역귀채, 꼬시래기로 구성된 해초를 세정후 함수율 15 ~ 20%로 열풍건조시킨후 밥알크기의 조각으로 만들어지는 해초 조각을 준비하는 재료 준비 단계(S10);
상기 주재료와 해초조각을 중량비 97 : 3으로 혼합 교반한후, 취반용기에서 취반수와 혼합하는 혼합 단계(S20);Referring to Figure 1, the method of manufacturing seaweed scorched rice according to the present invention is stir-fried rice and gaba brown rice. The main ingredients are glutinous rice and oats in a weight ratio of 8:2:2:1, and the cooking water and hijiki contain 1.5% by weight, 1.3% by weight, and 2% by weight of starch, kelp concentrate, and starch, respectively, based on 100% by weight of cooking water. A material preparation step (S10) of preparing seaweed pieces made up of rice-sized pieces by washing seaweed consisting of bulge snail, sedge snail, kelp, seaweed scallion, and seaweed with hot air and drying them with a moisture content of 15 to 20% (S10);
A mixing step (S20) of mixing and stirring the main ingredients and seaweed pieces at a weight ratio of 97:3 and then mixing them with cooking water in a cooking container;
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100℃ 증기온도로 30분간 취반하여 수분함량 45~ 55 중량%의 습식 해초 누룽지를 형성하는 취반 단계(S30);A cooking step (S30) of cooking at a steam temperature of 100°C for 30 minutes to form wet seaweed scorched paper with a moisture content of 45 to 55% by weight;
상기 취반 단계에서 형성된 습식 해초 누룽지를 230℃에서 17 ~ 18분동안 열풍 건조시켜 수분함량 6 ~ 7.5 중량%의 해초누룽지를 형성하는 해초누룽지 형성 단계(S40);A seaweed scorched paper forming step (S40) of drying the wet seaweed scorched paper formed in the cooking step with hot air at 230°C for 17 to 18 minutes to form seaweed scorched paper with a moisture content of 6 to 7.5% by weight;
상기 해초 누룽지를 고온 가압살균하는 고온 가압살균 단계(S50); 및A high-temperature pressure sterilization step (S50) of high-temperature pressure sterilization of the seaweed scorched rice; and
상기 무균화실에서 무균상태로 밀봉하여 증숙시킨후 냉각하는 무균 밀봉 단계(S60);A sterile sealing step (S60) of sealing and steaming in a sterile state in the sterilization room and then cooling;
로 구성된다.It consists of
주재료 중 볶은 쌀은 세미후 45분 ~ 50분 침지하여 불리고 체반에서 물빼기한 멥쌀을 로스터 장치에서 (세미, 침지 및 물빼기 과정을 거친) 멥쌀 중량 기준으로) 소금 1중량%을 첨가하면서 120~ 130℃에서 20~30분간 볶아 수분함량 6중량% 이하로 만들어진 것을 말하는 것으로서, 이를 추가하게 되면 가정식 누룽지와 같은 씹히는 조직감을 높이며 누룽지 특유의 향미를 갖게 하기 위해 일반 백미를 대신하여 적용하는 것이다.Among the main ingredients, the roasted rice is soaked for 45 to 50 minutes after washing, and the non-glutinous rice, drained in a sieve, is soaked in a roaster device while adding 1% by weight of salt (based on the weight of the non-glutinous rice that has gone through the washing, soaking, and draining processes) at 120~ It refers to a product made by roasting at 130°C for 20 to 30 minutes to a moisture content of 6% by weight or less. When added, it is used in place of regular white rice to increase the chewy texture like home-cooked Nurungji and to have a unique flavor of Nurungji.
가바현미는 잡초벼 약1,500여종의 유용한 형질을 선택 육종시켜 개발한 신품종으로 학명은 OryzaSativa L이며, 식이성 섬유 및 감마아미노낙산(Gamma Aminobutyric Acid) 함유량이 일반 현미나 흑미에 비해 약 8배 많은 기능성 현미이나, 가바 현미의 껍질부분과 씨눈에는 백미가 갖고 있지 않은 다량의 영양소가 존재하지만, 소화가 잘되지 않을 뿐만 아니라 거친 식감으로 인해 경우에 따라 복통이나 변비 또는 설사를 하는 경우가 있으므로, 이를 방지하기 위해 10~40℃의 발아수에 12~24 시간 동안 침지하여 발아되어 효소작용을 통해 인간의 생장에 필요한 영양성분과 소화효소를 극대화하고 부드러운 식감을 가질 수 있는 발아 가바현미를 사용하되, 이 경우 충분히 채반에서 물기를 뺀 것을 사용해야 한다. GABA brown rice is a new variety developed by selectively breeding the useful traits of about 1,500 weedy rice species. Its scientific name is OryzaSativa L. It is functional and contains about 8 times more dietary fiber and gamma aminobutyric acid than regular brown or black rice. The skin and germ of brown rice or GABA rice contain a large amount of nutrients that white rice does not have, but not only is it difficult to digest, but its rough texture may cause stomachache, constipation, or diarrhea in some cases, so avoid this. To do this, we use germinated GABA brown rice, which is germinated by immersing in germination water at 10-40℃ for 12-24 hours to maximize nutrients and digestive enzymes necessary for human growth through enzymatic action and has a soft texture. In this case, you should use the water that has been sufficiently drained in a strainer.
찹쌀은 알파 아밀라아제를 0.5 중량% 포함시킨 물에 11 ~ 13시간 침지하여 체반에 물빼기한 것을 사용함을 특징으로 한다.Glutinous rice is characterized by being soaked in water containing 0.5% by weight of alpha-amylase for 11 to 13 hours and then drained on a sieve.
상기 알파 아밀라아제는 액화효소로서 호분층에서 생성되기도 하는데, 호분층이 찹쌀에서 침지에 의해 찹쌀 겉부분에 코팅되도록 하여 일정량의 다당류를 가수분해하는 작용을 보조하고, 후의 취반단계에서 호화작용을 촉진하기 위해 첨가되는데, 알아 아밀라아제를 0.5 중량% 미만으로 투입하면 유의미한 효과를 볼 수 없었고, 이를 초과하는 양을 투입하게 되면 오히려 누룽지가 가지는 고유특성인 점도가 떨어지는 문제가 있었다. The alpha amylase is a liquefaction enzyme that is also produced in the aleurone layer. It assists in hydrolyzing a certain amount of polysaccharide by coating the outer surface of glutinous rice by immersing the aleurone layer in the glutinous rice, and is added to promote gelatinization in the later cooking step. However, if amylase was added in less than 0.5% by weight, no significant effect was seen, and if the amount exceeding this was added, there was a problem in that the viscosity, which is an inherent characteristic of Nurungji, decreased.
귀리를 첨가하게 되면 상기 가바현미와 더불어 마이야르 반응에서 생성되는 폴리페놀 및 총 플라보이드 함량을 높혀 항산화 활성을 높이는 작용을 한다. When oats are added, it acts to increase antioxidant activity by increasing the polyphenol and total flavonoid content produced in the Maillard reaction along with the GABA brown rice.
다만 귀리의 양을 본 발명에서 제시하는 중량비를 초과하여 첨가하게 되면 아크릴 아마이드 발생도 그만큼 높아지므로, 필요최소한도를 정할 필요가 있었고, 그에 대하여 제시한 중량비는 전술한 바와 같다.However, if the amount of oats is added exceeding the weight ratio suggested in the present invention, the generation of acrylamide increases accordingly, so it was necessary to set the minimum necessary amount, and the weight ratio suggested is as described above.
취반수에 포함되는 둥글레 농축액은 구수한 향취를 갖게 하기 위해 상기 볶은 쌀을 사용하는 것과 같이 누룽지 특유의 향미를 극대화하기 위함이다.The purpose of the Nurungji concentrate included in the cooking water is to maximize the unique flavor of Nurungji, just as the roasted rice is used to give it a savory flavor.
또한 취반수에 포함되는 다시마 농축액은 특유의 감칠맛을 누룽지에 가미하게 하기 위함인데, 제시한 취반수 기준 1.3중량%는 이 이하를 사용하게 하면 유의미한 풍미를 가져오지 못하며, 초과하여 사용하면 누룽지 고유의 풍미를 해치는 결과를 가져왔다.In addition, the kelp concentrate included in the cooking water is intended to add a unique umami flavor to the scorched rice. However, if less than the suggested cooking water of 1.3% by weight is used, it will not bring about significant flavor, and if used in excess, the unique flavor of the scorched rice will be damaged. This resulted in loss of flavor.
상기 취반수에 포함되는 전분은 쌀전분, 마분말, 카사바분말을 중량비 1 : 0.3 : 0.8로 혼합된 것을 사용하는 것을 특징으로 한다.The starch included in the cooking water is characterized by using a mixture of rice starch, hemp powder, and cassava powder in a weight ratio of 1:0.3:0.8.
이러한 전분은 완성된 해초누룽지를 물을 부어 가열하여 취식할 때 물에 용출되어 나와 탁도를 높이는 효과를 가져와, 가정식 누룽지와 같은 풍미를 가져오게 한다. This starch is eluted into the water when the finished seaweed scorched paper is poured with water, heated, and eaten, which has the effect of increasing turbidity, resulting in a flavor similar to home-cooked scorched paper.
이중 쌀전분은 인스턴트 누룽지 제조에 일반적으로 많이 포함되어 있는 재료이다. Among these, rice starch is a commonly included ingredient in the manufacture of instant scorched rice.
본 발명은 그이외에 마전분과 카사바 분말을 포함하고 있는데, 이중 마전분은 덩굴식물인 마를 건조시켜 분쇄하여 제조되는데, 위장의 점막을 보호하고 재생을 촉진하는 작용을 하여 위염이나 위궤양 같은 질환을 예방하고 관리하는데 도움을 주는 것으로 알려져 있으며, 특히 아르기닌과 사포닌 성분은 체온을 올리고 면역력을 강화하며, 디오스신 성분은 콜레스테롤 수치를 낮춰주며, 알란토인 성분은 피부 탄력을 증진시켜주는 등 피부미용에도 효능이 있는등 여러 효과를 가지는바, 이때 마분말의 중량비를 0.3 중량%를 초과하여 포함시키면 누룽지 고유의 풍미를 해치고, 지나치게 누룽지가 잘게 부스러지는등 누룽지 경도가 약해졌고, 0.3 중량 % 미만을 사용하게 되면 투입안한 누룽지 대비 투입효과가 거의 없는 것으로 나타났다. In addition, the present invention includes hemp starch and cassava powder, of which hemp starch is manufactured by drying and pulverizing yam, a vine plant. It protects the gastrointestinal mucosa and promotes regeneration, preventing diseases such as gastritis and gastric ulcers. It is known to help with skin management, and in particular, arginine and saponin ingredients raise body temperature and strengthen immunity, dioscin ingredient lowers cholesterol levels, and allantoin ingredient improves skin elasticity, which is also effective in skin care. It has various effects. At this time, if the weight ratio of horseradish powder is included in excess of 0.3% by weight, the unique flavor of the Nurungji is damaged, and the hardness of the Nurungji is weakened, such as excessive crumbling. If less than 0.3% by weight is used, it should not be added. It was found that there was almost no input effect compared to Nurungji.
카사바 분말은 좋은 에너지원으로서 칼로리, 탄수화물 및 철분이 풍부하다는 점외에, i) 저항성 전분의 공급원으로 유익한 장내 세균을 육성함으로써 사람의 장 건강 돕는다는 점, ii) 카사바의 칼로리는 100g당 160kcal로 낮은 편인데다가, 식이섬유가 풍부해 포만감을 오래 유지하므로 다이어터들의 식단에 포함시키기 좋은 채소라는 점, ii) 카사바는 불용성 식이섬유가 풍부하여, 장에 저장된 모든 독소를 흡수하고 소화관의 염증을 줄임으로써 소화 시스템을 개선하는 데 도움이 된다는 점, iii) 항산화 특성을 가져 설사를 극복하는 데 도움이 된다는 점, iv) 비타민 A가 함유되어 있으므로 시력 개선하는 데 도움이 될 수 있다는 점, v) 카사바에는 플라보노이드, 섬유질이 풍부해 대사증후군 및 관련 합병증을 예방 효과가 있다는 점, vi) 카사바 잎에 많이 들어 있는 엽산, 비타민C는 항산화 작용 및 면역력 증진에 효과가 있다는 점, vii) 비타민C가 풍부하여 피부노화를 방지하고 피부톤을 좋게 만들어 준다는 점, viii) 탄수화물 함량은 아주 높지만, 당지수(GI지수)가 45로 낮으므로 에너지 생산량은 높지만 혈당은 빠르게 상승하지 않아 당뇨 환자들이 혈당조절을 위한 식단으로 활용되기도 한다는 점등의 많은 장점이 있다.Cassava powder, in addition to being a good source of energy and rich in calories, carbohydrates, and iron, i) is a source of resistant starch and supports human intestinal health by fostering beneficial intestinal bacteria; ii) cassava has a low calorie content of 160 kcal per 100 g. In addition, it is a vegetable that is good to include in dieters' diet because it is rich in dietary fiber and keeps you feeling full for a long time. ii) Cassava is rich in insoluble dietary fiber, so it absorbs all toxins stored in the intestines and reduces inflammation in the digestive tract. iii) it has antioxidant properties and can help overcome diarrhea; iv) it contains vitamin A, which may help improve eyesight; v) cassava It is rich in flavonoids and fiber, so it is effective in preventing metabolic syndrome and related complications; vi) Folic acid and vitamin C, which are abundant in cassava leaves, are effective in antioxidant activity and enhancing immunity; vii) It is rich in vitamin C It prevents skin aging and improves skin tone. viii) Although the carbohydrate content is very high, the glycemic index (GI index) is low at 45, so energy production is high, but blood sugar does not rise quickly, so diabetic patients use it as a diet to control blood sugar. There are many advantages, including the fact that it can be used.
더 나아가 전분 대체품으로 매우 좋은 효과를 가지고 있는데, 흔히 전분에는 글루텐이라는 물질이 들어 있어 피부트러블, 소화불량, 두통, 어지럼증, 피로감, 근육통 등의 증상을 유발할 수 있으나 카사바는 글루텐이 함유되어 있지 않은 글루텐-프리(gluten-free) 식품으로서 글루텐 알레르기가 있는 사람에게 밀가루나 전분 대체품으로 사용되고 있다.Furthermore, it has a very good effect as a starch substitute. Starch often contains a substance called gluten, which can cause symptoms such as skin troubles, indigestion, headaches, dizziness, fatigue, and muscle pain. However, cassava does not contain gluten. -As a gluten-free food, it is used as a substitute for flour or starch for people allergic to gluten.
다만 카사바는 시안화물(cyanide)라고 하는 독성 물질을 분비해 자연에서 초식동물로부터 자신을 보호하는 식물인바, 카사바를 날것으로 먹게 되면 독성으로 인해 신경계가 마비되고 간, 신장 기능에 나쁜 영향을 미치게 되는바, 이러한 독성은 덩이뿌리, 그리고 겉껍질 부위에 많이 들어 있는데, 섭취전에 물에 담갔다가 어떤 형태로든 열을 가해 독성을 중화시켜 섭취해야 하며, 본 발명에서의 카사바 분말은 신선한 카사바를 수압 0.0387Mpa ~ 0.389Mpa로 세척하고 내외부 껍질을 탈피한후, 세척 및 탈피된 카사바를 1cm 두께로 썰어 카사바 조각을 만들고, 이렇게 만들어진 카사바 조각을 5kg당 셀룰라아제 및 펙티나아제를 포함하는 pH 5.5 ~ 6.5인 온수 7500mL에 침지한 다음 초음파 주파수(50 - 80kHz)를 이용하여 초음파 처리한 다음 수분함량 33%로 탈수 및 건조하고, 습식 분쇄기를 이용하여 습식 분말로 만든후 교반하면서 80메쉬 강체를 통과시켜 독성을 제거한 습식 분말을 이용함이 바람직하다.However, cassava is a plant that protects itself from herbivores in nature by secreting a toxic substance called cyanide. If cassava is eaten raw, the toxicity paralyzes the nervous system and adversely affects liver and kidney functions. As such, many of these toxic substances are contained in the tubers and the outer skin. Before ingestion, they must be soaked in water and then heated in some form to neutralize the toxicity before ingestion. The cassava powder in the present invention is made by mixing fresh cassava under a water pressure of 0.0387Mpa. After washing at ~ 0.389Mpa and peeling the inner and outer skin, the washed and peeled cassava is sliced into 1cm-thick pieces to make cassava pieces, and the thus-made cassava pieces are placed in 7500 mL of hot water with a pH of 5.5 to 6.5 containing cellulase and pectinase per 5 kg. After being immersed in and ultrasonicated using an ultrasonic frequency (50 - 80kHz), it is dehydrated and dried to a moisture content of 33%, made into wet powder using a wet grinder, and then passed through an 80 mesh steel body while stirring to remove toxicity. It is preferable to use powder.
해초 조각의 재료는 톳, 불등가사리, 세모가사리, 다시마채, 미역귀채, 꼬시래기가 중량비 1:0.7:0.7:0.5:0.2:0.2로 구성되는 것을 특징으로 한다.The ingredients of the seaweed pieces are characterized by being made up of hijiki, seaweed, seaweed, kelp, seaweed, and seaweed in a weight ratio of 1:0.7:0.7:0.5:0.2:0.2.
이 중 톳은 모자반과에 속하는 갈조류 바닷말의 일종으로서 식이섬유가 풍부하고 아이오딘, 칼슘, 철분등 여러 무기염류가 아주 풍부해 빈혈 예방 효과가 있는 것으로 알려져 있는데, 생톳에는 무기 비소로 인한 독성이 있으므로 제조 과정상 한번은 반드시 끓는 물에 한번 데친 것을 건조한 것을 조각으로 만들어야 하는데, 말린 톳은 생 톳 특유의 톡톡 터지는 듯한 느낌이 거의 없고 꼬들한 식감을 가지고 있어, 누룽지에 포함할 경우 독특한 식감을 제공한다. Among them, hijiki is a type of brown seaweed belonging to the family Mojagiae. It is rich in dietary fiber and is rich in various mineral salts such as iodine, calcium, and iron, so it is known to be effective in preventing anemia. However, raw hijiki is toxic due to inorganic arsenic. During the manufacturing process, it is necessary to blanch the dried hijiki in boiling water and cut it into pieces. Dried hijiki has little of the popping feeling characteristic of raw hijiki and has a chewy texture, so it provides a unique texture when included in scorched rice.
불등가사리는 분홍색이나, 남보라색을 띄고 색조가 고운해초로, 식이섬유, 미네랄, 칼슘, 마그네슘, 비타민등을 함유하고 있고, 항균, 활성산소 제거능력이 뛰어나며, 숙취해소에도 효능이 있는 것으로 알려져 있는데, 5분 정도 물에 불린 것을 세절한 다음 건조한 것을 사용함이 바람직하다.Buldeunggasari is a seaweed with a pink or blue-violet color and a fine hue. It contains dietary fiber, minerals, calcium, magnesium, vitamins, etc., has excellent antibacterial and free radical removal abilities, and is known to be effective in relieving hangovers. , it is advisable to soak it in water for about 5 minutes, cut it into small pieces, and then use the dried one.
세모가사리는 각종 미네랄과 무기질, 비타민, 칼슘, 철분이 다량 함유되어 있어 성인병 예방에 효능이 있는 것으로 알려져 있는 바, 본 발명에서는 채취한 것을 세정한 다음 건조한 것을 세절한 것을 사용한다.Semogasari is known to be effective in preventing adult diseases because it contains a large amount of various minerals, minerals, vitamins, calcium, and iron. In the present invention, the collected, washed, dried, and finely chopped is used.
다시마채는 다시마목 다시마과에 속하는 해조류로, 알긴산을 비롯한 섬유질이 많아 다이어트 식품이기도 하며, 특유의 감칠맛을 가지며, 바위에 붙어 포자로 번식하며, 두께 2~3mm 정도의 두꺼운 잎을 가지고 있는게 특징인데, 본 발명에 사용하는 것은 하루 정도 찬물에 넣어 불린 다음 건조한 것을 사용해야 하는데, 이러한 과정을 거치지 않게 되면 누룽지의 맛을 텁텁하면서도 쓰게 만들게 되므로 주의해야 한다.Kelp is a seaweed belonging to the Kelp family of the Kelp order. It is also a diet food as it is rich in fiber, including alginic acid. It has a unique savory taste, reproduces through spores attached to rocks, and is characterized by having thick leaves of about 2 to 3 mm in thickness. The product used in the invention must be soaked in cold water for a day and then dried. If this process is not performed, the taste of the scorched rice will become dry and bitter, so be careful.
미역귀채는 미역의 머리부분을 말하는 것으로 후코이단 성분이 다량 함유되어 있어 암세포의 혈관 신생을 억제하여 항암효과에 큰 도움을 주며, 그외에 해독작용, 혈관질환 예방, 변비예방, 청각기능 향상, 중금속 배출, 항염작용, 항산화 효과가 있다고 알려져 있는데, 살짝 데쳐 흐르는 물에 씻다가 헹구어 낸 것을 건조하여 세절한 것을 사용하면 된다. Seaweed gwichae refers to the head of seaweed. It contains a large amount of fucoidan, which greatly helps with anti-cancer effects by suppressing angiogenesis in cancer cells. In addition, it has detoxification properties, prevents vascular diseases, prevents constipation, improves hearing function, excretes heavy metals, and promotes detoxification. It is known to have anti-inflammatory and antioxidant effects. It can be used by lightly blanching, washing under running water, rinsing, drying, and cutting into small pieces.
꼬시래기는 홍조식물로서 마치 국수처럼 가늘고 긴 생김새를 가지고 있으며, 특유의 향취 및 맛이 강하지 않으므로 채취하여 세정후 건조하여 세절후 사용하면 된다. As a red algae plant, it has a long, thin appearance like noodles. It does not have a strong unique scent or taste, so it can be collected, washed, dried, and cut into pieces before use.
밥알 크기 정도의 해초 조각은 누룽지의 주재료 부분의 입자와 크기가 동일하여 식감에 있어서 이질감을 줄여주고, 누룽지에 독특한 색감을 주게된다. Pieces of seaweed about the size of a grain of rice are the same size as the particles of the main ingredient of scorched paper, which reduces the sense of heterogeneity in texture and gives the scorched paper a unique color.
상기 혼합 단계(S20)에서 사용하는 취반용기는 투입된 재료를 전부 일정 두께의 누룽지를 만들수 있는 대량생산 전용 취반용기를 말하는 것임에 주의해야 한다. It should be noted that the cooking container used in the mixing step (S20) refers to a cooking container exclusively for mass production that can make scorched rice of a certain thickness from all the input ingredients.
상기 취반단계는 최종 해초누룽지 제품을 만드는 것이 아닌 중간단계의 수분함량이 45~ 55 중량%인 습식 해초 누룽지를 형성하기 위한 것임에 주의해야 한다.It should be noted that the cooking step is not for making the final seaweed scorched paper product, but for forming wet seaweed scorched paper with an intermediate moisture content of 45 to 55% by weight.
상기 해초누룽지 형성 단계(S40)에서 상기 습식 해초 누룽지를 230℃에서 17 ~ 18분동안 열풍 건조시켜 비로소 수분함량 6 ~ 7.5 중량%의 해초누룽지를 형성하게 된다.In the seaweed scorched paper forming step (S40), the wet seaweed scorched paper is dried with hot air at 230°C for 17 to 18 minutes to form seaweed scorched paper with a moisture content of 6 to 7.5% by weight.
상기 고온 가압살균 단계는 140 ~ 143℃에서 4 ~ 4.5초간 8회 살균함이 바람직한데, 과도하게 살균하게 하면 해초누룽지의 고유의 향이 소실되므로 주의해야 한다. The high temperature pressure sterilization step is preferably sterilized eight times for 4 to 4.5 seconds at 140 to 143°C, but caution must be taken because excessive sterilization will result in the loss of the unique flavor of the seaweed scorched rice.
이렇게 만들어진 해초누룽지는 무균화실(Clean Room:class 100 이하, 미국 항공 우주국의 'Clean Room에 대한 청정도 규격 1ft^3내에 0.5um 이상의 입자수가 100)에서 무균상태로 밀봉하여 증숙시킨후 냉각하되 무균 밀봉 단계(S60)를 거쳐 최종적으로 제품화하게 되며, 이러한 최종 제품은 상온에서 1년 6월이상 보존할 수 있게 된다.The seaweed scorched paper made in this way is sealed and steamed under aseptic conditions in a sterile room (Clean Room: class 100 or less, the number of particles larger than 0.5um within 1ft^3 of the National Aeronautics and Space Administration's Clean Room cleanliness standard is 100), then cooled and sterile. It is finally commercialized after going through the sealing step (S60), and this final product can be stored at room temperature for more than 1 year and 6 months.
본 실시예에서는 본 발명에서의 주재료 즉 곡물의 종류를 달리하되, 나머지 조건은 모두 본 발명에서 개시한 조건으로 누룽지를 제조하여 그 아크릴 아마이드 생성량과 총 폴리페놀 및 총 폴라노이드 함량을 측정하여 항산화효과를 측정하였다.In this example, the main ingredients in the present invention, that is, the types of grains, were varied, but all remaining conditions were manufactured under the conditions disclosed in the present invention, and the amount of acrylamide produced and the total polyphenol and total polyphenol contents were measured to determine the antioxidant effect. was measured.
A : 주재료인 곡물은 백미A: The main ingredient is white rice.
B : 주재료인 곡물은 가바현미B: The grain that is the main ingredient is GABA brown rice.
C : 주재료인 곡물은 귀리C: The main ingredient is oats
D : 본 발명에서 개시한 바와 같이 주재료는 볶은 쌀, 가바현미. 찹쌀 및 귀리를 중량비 8:2:2:1로 구성D: As disclosed in the present invention, the main ingredients are roasted rice and GABA brown rice. Composed of glutinous rice and oats in a weight ratio of 8:2:2:1
(1) 누룽지에 함유된 아크릴아마이드는 FDA분석법(FDA, 2003)을 변형하여 측정한 바, 그 방법은 수득된 누룽지를 믹서에 넣고 곱게 마쇄한 후 30 메시(mesh)체에 내려 분말로 만든 누룽지 1 g에 내부 표준용액 1 mL과 물 9mL을 넣어 Shaking incubator (BF-60SIR-1, BioFree, Seoul,Korea)에서 300 rpm으로 25분 동안 아크릴아마이드를 추출하고 35,000 rpm으로 30분 동안 원심분리(Mega17R, Hanil, Seoul,Korea) 후 상등액을 깨끗한 튜브에 넣어 35,000rpm으로 30분간 다시 원심분리하여 상등액을 취한다음 Oasis HLB SPE 카트리지를 메탄올 3.5 mL와 물 3.5 mL로 활성화시킨후에 다시 원심분리하여 얻은 상등액 1.5 mL을 넣고, 물 0.5 mL을 첨가하여 흘려버리고, 다시 물 1.5 mL을 넣어 용출된 용액을 깨끗한 튜브에 모으고, Bond Elut-AccuCAT SPE 카트리지에 메탄올 2.5 mL와 물 2.5 mL로 활성화시킨 후에 Oasis HLB SPE 카트리지를 통과한 용액 1.5 mL을 넣고 처음 0.5 mL은 흘려버리고 이후 얻어진 1mL을 깨끗한 튜브에 받아 아크릴 아마이드 분석에 사용하였다.(1) Acrylamide contained in Nurungji was measured by modifying the FDA analysis method (FDA, 2003). The method involves putting the obtained Nurungji in a mixer, grinding it finely, and then passing it through a 30 mesh sieve to make powder. Add 1 mL of internal standard solution and 9 mL of water to 1 g, extract acrylamide for 25 minutes at 300 rpm in a shaking incubator (BF-60SIR-1, BioFree, Seoul, Korea), and centrifuge at 35,000 rpm for 30 minutes (Mega17R). , Hanil, Seoul, Korea), put the supernatant in a clean tube, centrifuge again at 35,000 rpm for 30 minutes to collect the supernatant, activate the Oasis HLB SPE cartridge with 3.5 mL of methanol and 3.5 mL of water, and centrifuge again to obtain supernatant 1.5. mL, add 0.5 mL of water, drain it, add 1.5 mL of water again, collect the eluted solution in a clean tube, activate it with 2.5 mL of methanol and 2.5 mL of water in a Bond Elut-AccuCAT SPE cartridge, and then add 1.5 mL of water to the Oasis HLB SPE cartridge. 1.5 mL of the solution that had passed was added, the first 0.5 mL was drained, and the resulting 1 mL was placed in a clean tube and used for acrylamide analysis.
국내 곡류가공품의 아크릴아마이드 권장규격(Lee 등, 2016b)은 식품 kg 당 1 mg인 것을 감안할 때, 상기 실험예에서 가장 높게 검출된 귀리로 만든 해초누룽지의 경우에도, 국내 아크릴 아마이드 권고 기준의 1/4 수준이므로 아크릴아마이드의 유해성에 대해 크게 염려할 수준은 아닌 것으로 나타났고, 다만 귀리를 주재료로 한 경우 백미를 곡물로 한 경우에 비해 6.86배가 높은 것으로 나타나, 귀리의 여러 긍정적인 효과의 존재에도 불구하고 본 발명과 같이 귀리의 중량비를 전체 곡물중에서 가장 작게 함이 바람직한 것으로 나타났다. Considering that the recommended standard for acrylamide in domestic processed grain products (Lee et al., 2016b) is 1 mg per kg of food, even in the case of seaweed scorched rice made from oats, which was the highest detected in the above experimental example, it was 1/1 of the domestic recommended standard for acrylamide. Since it is level 4, it does not seem to be a level of concern about the harmfulness of acrylamide. However, when oats are used as the main ingredient, the level is 6.86 times higher than when white rice is used as a grain, despite the existence of various positive effects of oats. And, as in the present invention, it was found to be desirable to have the lowest weight ratio of oats among all grains.
(2) 총 폴리페놀 및 총 플라보노이드 함량은 상술한 실시예의 A,B,C,D를 그대로 활용하였으되, 각각의 경우 가루로 만든 누룽지 3 g에 95% 에탄올 12 mL를 넣고 vortex mixer로 3분간 균질하게 혼합한 후 1,360xg에서 10분간 원심분리하여 상등액을 취하여 누룽지 추출액하여 이 0.2 mL와 10% 2 N Folin 시약 0.4 mL를 혼합하여 3분 동안 실온에서 반응시킨 후 10% Na2CO3 0.8 mL을 첨가하여 암소에서 1시간 동안 반응시킨 후, microplate reader (Infinite M200 Pro, Tecan Group Ltd. San Jose, CA,USA)를 이용하여 750 nm에서 흡광도를 측정하여 누룽지에 함유된 총 폴리페놀 함량을 측정하고, 총 플라보노이드 측정은 누룽지 추출액 0.1 mL에 증류수 0.5mL와 5% sodium nitrite 30 μL를 첨가하여 6분 동안 실온에서 반응시킨 후, 다시 10% AlCl36H2O 60μL를 첨가하여 6분 동안 실온에서 반응시키고, 1M NaOH 0.2 mL를 첨가하여 혼합한 후 microplate reader를 이용하여 510 nm에서 흡광도를 측(2) The total polyphenol and total flavonoid contents were used as in A, B, C, and D of the above-mentioned examples, but in each case, 12 mL of 95% ethanol was added to 3 g of powdered nurungji and homogenized for 3 minutes with a vortex mixer. After mixing thoroughly, centrifuge at 1,360 After reacting for 1 hour, the total polyphenol content contained in the nurungji was measured by measuring the absorbance at 750 nm using a microplate reader (Infinite M200 Pro, Tecan Group Ltd. San Jose, CA, USA), and the total flavonoids were measured. For measurement, 0.5 mL of distilled water and 30 μL of 5% sodium nitrite were added to 0.1 mL of Nurungji extract and reacted at room temperature for 6 minutes. Then, 60 μL of 10% AlCl36H2O was added and reacted at room temperature for 6 minutes, and 0.2 mL of 1M NaOH was added. After adding and mixing, measure absorbance at 510 nm using a microplate reader.
정하여 누룽지에 함유된 총 플라보노이드 함량을 측정하였다.The total flavonoid content contained in scorched rice was measured.
상기 표2를 분석하면 백미를 주재료로 한 A의 경우 가장 함량이 낮아 항산화 활성 효과가 가장 낮은 것으로 나타났고, 가바 현미를 주재료로한 B가 총 폴리페놀 함량이 가장 높았고, 귀리를 주재료로 한 C가 총 플라보노이드 함량이 높은 것으로 나타났다.Analysis of Table 2 above shows that A, made with white rice as the main ingredient, had the lowest antioxidant activity effect due to its lowest content, B, made with GABA brown rice as the main ingredient, had the highest total polyphenol content, and C, made with oats as the main ingredient, had the highest total polyphenol content. It was found that the total flavonoid content was high.
하지만 앞서 전술한 표 1에서의 아크릴 아마이드 함량을 최소화하기 위해서는 일종의 트레이드오프 관계가 형성되는바, 본 발명이 제시한 중량비로 제조한 실시예 D가 아크릴 아마이드 최소화 및 항산화 활성 효과 극대화라는 측면에서 가장 좋은 효과를 가진 것으로 나타났다.However, in order to minimize the acrylamide content in Table 1 above, a kind of trade-off relationship is formed, and Example D prepared at the weight ratio suggested by the present invention is the best in terms of minimizing acrylamide and maximizing the antioxidant activity effect. It appeared to be effective.
본 실험예는 다음과 같이 각 실시예를 구성하되, 각각에 대한 관능검사(5점 척도를 사용하여 80여명 성인 남여를 대상으로 실시)를 실시하였다.This experimental example consisted of each example as follows, and a sensory test (conducted on 80 adult men and women using a 5-point scale) was conducted for each example.
실시예 1 : 모든 조건은 본 발명에서 개시한 것과 동일하게 하여 수득하되, 다만 해초누룽지 형성단계에서 열풍 건조를 220℃에서 16분동안 실시하여 해초 누룽지의 수분함량을 8중량%로 하였다.Example 1: All conditions were the same as those disclosed in the present invention, except that in the seaweed scorched paper formation stage, hot air drying was performed at 220°C for 16 minutes to make the moisture content of the seaweed scorched paper 8% by weight.
실시예 2 : 모든 조건은 본 발명에서 개시한 것과 동일하게 하여 수득하되, 다만 찹쌀은 알파 아밀라아제를 포함시키지 않은 물에 침지한 것을 사용하였다.Example 2: All conditions were the same as those disclosed in the present invention, except that glutinous rice soaked in water without alpha amylase was used.
실시예 3 : 모든 조건은 본 발명에서 개시한 것과 동일하게 하여 수득하되, 취반수에 쌀전분만 포함시키고, 마분말과 카사바분말은 제외하여 실시하였다.Example 3: All conditions were the same as those disclosed in the present invention, except that only rice starch was included in the cooking water and hemp powder and cassava powder were excluded.
실시예 4 : 모든 조건은 본 발명에서 개시한 것과 동일하게 하여 수득하되, 해초 조각을 총중량은 동일하되 톳과 다시마채(1:1) 만으로 하여 제조하였다.Example 4: All conditions were the same as those disclosed in the present invention, except that the total weight of seaweed pieces was the same, but only hijiki and kelp (1:1) were used.
실시예 5 : 모든 조건은 본 발명에서 개시한 것과 동일하게 하여 수득하였다.Example 5: All conditions were obtained in the same manner as disclosed in the present invention.
실시예 1은 타 실시예에 비해 마이야르 효과가 극명하게 떨어져 색상, 향미, 씹힘감, 기호도 모든 면에서 최하를 기록하였는데, 이는 해초누룽지의 열풍 건조시 온도와 시간 및 수분함량 조건이 매우 중요함을 직접적으로 암시하는 결과라고 하겠다.In Example 1, the Maillard effect was significantly lower than in other examples, and the color, flavor, chewiness, and preference were the lowest in all aspects. This is because the temperature, time, and moisture content conditions are very important when drying seaweed scorched paper with hot air. It can be said that this is a result that directly implies .
실시예 2는 씹힘감에 대해서만 실시예 5에 비해 떨어질 뿐 나머지는 유의미한 차이를 보이지 않았으나, 누룽지의 고유 풍미중에 씹힘감도 매우 중요하므로 역시 찹쌀에 대해 알파 아밀라아제가 포함된 물에 침지한 것을 사용함이 중요하다고 판단된다.Example 2 was inferior to Example 5 only in terms of chewiness and showed no significant difference in the rest. However, chewiness is also very important among the unique flavors of scorched rice, so it is important to use glutinous rice soaked in water containing alpha amylase. It is judged that it is.
실시예 3은 취반수에 마분말과 카사바분말이 포함되지 않은데, 전체 기호도 측면에서 실시예 2,4,5에 대해 상대적으로 약한 것으로 나타나, 상품화 측면에서 불리한 것으로 사료된다.Example 3 does not contain hemp powder or cassava powder in the cooking water, but it appears to be relatively weak compared to Examples 2, 4, and 5 in terms of overall preference, and is considered to be disadvantageous in terms of commercialization.
실시예 4는 본 발명에 개시된 대로 실시한 실시예 5에 비해 색에 있어서는 오히려 앞서고 있는데, 나머지 항목에서는 미세하나마 열세를 보이고 있다.Example 4 is superior to Example 5, which was carried out as disclosed in the present invention, in terms of color, but is slightly inferior in the remaining items.
실시예 5는 전반적으로 타 실시예에 비해 모두 가장 우수한 것으로 나타난 본 발명에서 개시한 해초누룽지의 제조방법이 우수함을 입증한 것이라 사료된다.It is believed that Example 5 demonstrates the excellence of the method for producing seaweed scorched rice disclosed in the present invention, which was shown to be overall the most excellent compared to other examples.
본 발명은 다음과 같은 효과가 있다.The present invention has the following effects.
(1) 본 발명은 누룽지 고유의 식감과 풍미를 간직하면서도 해초의 풍미와 영양이 가미된 해초 누룽지의 제조방법을 제공한다.(1) The present invention provides a method for producing seaweed scorched paper with the flavor and nutrition of seaweed while maintaining the unique texture and flavor of scorched paper.
(2) 본 발명은 누룽지 제조과정상 거치게 되는 마이야르 반응에 있어서 생성되는 아크릴아마이드의 최소화와 그에 대비되는 항산화 활성을 최대화 할 수 있도록 한다.(2) The present invention minimizes the amount of acrylamide generated in the Maillard reaction that occurs during the production of scorched rice and maximizes the anti-oxidant activity compared to it.
(3) 본 발명의 또다른 목적은 장기간 저장이 가능한 누룽지의 제법을 제공한다.(3) Another object of the present invention is to provide a method for manufacturing scorched rice that can be stored for a long period of time.
S10 : 재료 준비 단계 S20 : 혼합 단계
S30 : 취반 단계 S40 : 해초 누룽지 형성 단계
S50 : 고온 가압살균 단계 S60 : 무균 밀봉 단계S10: Material preparation step S20: Mixing step
S30: Cooking step S40: Seaweed scorched rice forming step
S50: High temperature autoclaving step S60: Aseptic sealing step
Claims (5)
둥글레 농축액, 다시마 농축액 및 전분이 취반수 100 중량% 기준으로 각각 1.5중량%, 1.3중량% 및 2중량% 포함된 취반수와
톳, 불등가사리, 세모가사리, 다시마채, 미역귀채, 꼬시래기로 구성된 해초를 세정후 함수율 15 ~ 20%로 열풍건조시킨후 밥알크기의 조각으로 만들어지는 해초 조각을 준비하는 재료 준비 단계;
상기 주재료와 해초조각을 중량비 97 : 3으로 혼합 교반한후, 취반용기에서 취반수와 혼합하는 혼합 단계;
100℃ 증기온도로 30분간 취반하여 수분함량 45~ 55 중량%의 습식 해초 누룽지를 형성하는 취반 단계;
상기 취반 단계에서 형성된 습식 해초 누룽지를 230℃에서 17분 ~ 18분동안 열풍 건조시켜 수분함량 6~7.5중량%의 해초누룽지를 형성하는 해초 누룽지 형성 단계;
상기 해초 누룽지를 고온 가압살균하는 고온 가압살균 단계; 및
무균화실에서 무균상태로 밀봉하여 증숙시킨후 냉각하는 무균 밀봉 단계;
로 구성된 해초누룽지 제조방법.Roasted rice, GABA brown rice. The main ingredients are glutinous rice and oats in a weight ratio of 8:2:2:1,
Cooking water containing 1.5% by weight, 1.3% by weight, and 2% by weight of kelp concentrate, kelp concentrate, and starch, respectively, based on 100% by weight of cooking water.
A material preparation step of preparing seaweed pieces made up of rice-sized pieces by washing seaweed consisting of hijiki, seaweed, seaweed, seaweed, seaweed, and seaweed after washing and drying with hot air at a moisture content of 15 to 20%;
A mixing step of mixing and stirring the main ingredients and seaweed pieces at a weight ratio of 97:3 and then mixing them with cooking water in a cooking container;
A cooking step of cooking at a steam temperature of 100°C for 30 minutes to form wet seaweed scorched paper with a moisture content of 45 to 55% by weight;
A seaweed scorched paper forming step of drying the wet seaweed scorched paper formed in the cooking step with hot air at 230°C for 17 to 18 minutes to form seaweed scorched paper with a moisture content of 6 to 7.5% by weight;
A high-temperature pressure sterilization step of high-temperature pressure sterilization of the seaweed scorched rice; and
A sterile sealing step of sealing and steaming in a sterile state in a sterile room and then cooling;
Seaweed scorched paper manufacturing method consisting of.
주재료 중 볶은 쌀은 세미후 45분 ~ 50분 침지하여 불리고 체반에서 물빼기한 멥쌀을 로스터 장치에서 세미, 침지 및 물빼기한 멥쌀 중량 기준으로 소금 1중량%을 첨가하면서 120~ 130℃에서 20~30분간 볶아 수분함량 6중량% 이하로 만들어진 것을 사용하며,
찹쌀은 알파 아밀라아제를 0.5중량% 포함시킨 물에 11~13시간 침지하여 체반에 물빼기한 것을 사용하는 것을 특징으로 하는 해초누룽지 제조방법.In claim 1,
Among the main ingredients, roasted rice is soaked for 45 to 50 minutes after washing, and non-glutinous rice, drained in a sieve, is washed, soaked, and drained in a roaster. Add 1% by weight of salt based on the weight of the non-glutinous rice and cook for 20 minutes at 120 to 130 degrees Celsius. Use products that are roasted for 30 minutes and have a moisture content of 6% by weight or less.
A method of producing seaweed scorched paper, characterized in that glutinous rice is soaked in water containing 0.5% by weight of alpha-amylase for 11 to 13 hours and then drained on a sieve.
상기 취반수에 포함되는 전분은 쌀전분, 마분말, 카사바분말을 중량비 1 : 0.3 : 0.8로 혼합된 것을 사용하는 것을 특징으로 하는 해초누룽지 제조방법.In claim 1,
A method of producing seaweed scorched paper, characterized in that the starch contained in the cooking water is a mixture of rice starch, hemp powder, and cassava powder in a weight ratio of 1:0.3:0.8.
해초 조각의 재료는 톳, 불등가사리, 세모가사리, 다시마채, 미역귀채, 꼬시래기가 중량비 1:0.7:0.7:0.5:0.2:0.2로 구성되는 것을 특징으로 하는 해초누룽지 제조방법.In claim 1,
A method of producing seaweed scorched paper, characterized in that the ingredients of the seaweed pieces are hijiki, seaweed, seaweed, kelp, seaweed, and seaweed in a weight ratio of 1:0.7:0.7:0.5:0.2:0.2.
상기 고온 가압살균 단계는 140~143℃에서 4~4.5초간 8회 살균함을 특징으로 하는 해초누룽지 제조방법.In claim 1,
The high-temperature pressure sterilization step is a seaweed scorched paper manufacturing method characterized in that it is sterilized eight times for 4 to 4.5 seconds at 140 to 143 ° C.
Priority Applications (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101030992B1 (en) * | 2008-12-05 | 2011-04-25 | 씨제이제일제당 (주) | A process for preparing wet Nurungji in aseptic package |
| KR101030994B1 (en) * | 2008-12-30 | 2011-04-25 | 씨제이제일제당 (주) | A process for preparing wet instant Nurungji with good restoring force |
| KR20100134837A (en) * | 2009-06-16 | 2010-12-24 | 이성문 | Tang nu-lung-gi |
| KR20110131659A (en) * | 2010-05-31 | 2011-12-07 | 김재식 | Manufacturing method of functional scorched rice |
| KR20170062177A (en) | 2015-11-27 | 2017-06-07 | 전남대학교산학협력단 | Preparing method of nurungji comprising an enzymatic lysate of sea tangle |
| KR102055362B1 (en) * | 2016-11-22 | 2019-12-13 | 임옥진 | Method for manufacturing nurungji including a health material food and a nurungji made by using thereof |
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