KR100644153B1 - Food composition with unpolished rice as the principal material - Google Patents
Food composition with unpolished rice as the principal material Download PDFInfo
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- KR100644153B1 KR100644153B1 KR1020050024730A KR20050024730A KR100644153B1 KR 100644153 B1 KR100644153 B1 KR 100644153B1 KR 1020050024730 A KR1020050024730 A KR 1020050024730A KR 20050024730 A KR20050024730 A KR 20050024730A KR 100644153 B1 KR100644153 B1 KR 100644153B1
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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Abstract
본 발명은 현미를 주재로 한 식품조성물에 관한 것이며, 상세하게는 찐 현미분말과 된장분말 및 익힌 쇠고기분말로 구성된 현미를 주재로 한 식품조성물에 관한 것으로서, 현미를 주재로 함과 동시에 구성을 단순화하면서 소화흡수가 양호하고, 3대 필수영양소를 균형있게 섭취할 수 있게 하며, 간편식으로서 간편하게 먹을 수 있도록 한 것이다.The present invention relates to a food composition based on brown rice, and more particularly, to a food composition based on brown rice consisting of steamed brown rice powder, soybean paste powder and cooked beef powder, While digestion and absorption are good, the three essential nutrients can be taken in a balanced manner, and can be easily eaten as a simple formula.
본 발명은 찐 현미분말 50~75중량% 와, 된장분말 12.5~25중량% 와, 익힌 쇠고기분말 12.5~25중량% 로 구성한 것이다.The present invention is composed of 50 to 75 wt% of steamed brown rice powder, 12.5 to 25 wt% of doenjang powder, and 12.5 to 25 wt% of cooked beef powder.
찐 현미분말, 된장분말, 익힌 쇠고기분말 Steamed brown rice powder, miso powder, cooked beef powder
Description
본 발명은 현미를 주재로 한 식품조성물에 관한 것이며, 상세하게는 찐 현미분말과 된장분말 및 익힌 쇠고기분말로 구성하여 간편식으로 먹을 수 있는 현미를 주재로 한 식품조성물에 관한 것이다. The present invention relates to a food composition based on brown rice, and more particularly, to a food composition based on brown rice which is composed of steamed brown rice powder, doenjang powder and cooked beef powder and can be eaten as a simple food.
국제연합식량농업기구(FAO, Food and Agriculture Organization) 한국협회가 2000년 7차 개정한 한국인의 1일 영양권장량은 표 1과 같으며,The Food and Agriculture Organization of the United Nations (FAO) is the seventh revised Korea Food and Agriculture Organization in 2000,
[표 1] 한국인 1일 영양권장량 [Table 1] Daily nutritional recommendation for Koreans
상기 표 1의 한국인의 1일 영양권장량은 일상적인 식사를 다양한 식품으로 구성하여 적정 에너지 수준을 얻을 수 있는 영양소의 양이며, 그 영양소 중 탄수화물(당질), 단백질 및 지방의 각 비율은 평균 60~70%, 10~20% 및 15~25% 이다.The daily recommended nutrients for Koreans in Table 1 are the amounts of nutrients that can provide optimum energy levels by making dietary foods with daily diets. The ratio of carbohydrate (carbohydrate), protein and fat in the nutrients is 60 ~ 70%, 10 to 20% and 15 to 25%.
그리고 우리나라는 쌀을 주식으로 하고, 상기 쌀은 현미와 백미로 구분되는바, 현미는 벼의 왕겨만을 현미기에서 벗긴 쌀로서 그 구조는 외측으로부터 과피(果皮), 종피(種皮), 호분층(湖粉層) 등의 쌀겨층과, 쌀알의 기부(基部)의 작은 부분을 차지하는 배(胚)(배아, 쌀눈), 나머지 대부분을 차지하는 배젖(배유)으로 이루어져 있고, 상기 현미 낱알의 중량비는 쌀겨층 5~6%, 배 2~3%, 배젖 92% 의 비율로 되어 있으며, 상기 백미는 상기 현미를 현미기에서 도정하여 쌀겨층과 배의 일부를 제거한 것이다.The rice is rice, which is divided into brown rice and white rice. Brown rice is rice which is only rice husk off rice hunting rice. Its structure is composed of pericarp, seed coat, (Embryo, rice grain) occupying a small part of the base of rice grains and endemic (endosperm) occupying most of the rest, and the weight ratio of the brown rice grains to the rice bran layer 5% to 6%, 2% to 3%, and 92% of the endmilk, and the white rice was obtained by removing the rice bran layer and a portion of the rice from the brown rice.
상기 현미와 백미의 에너지와 표준화학조성은 표 2와 같으며,The energy and standard chemical composition of the brown rice and white rice are shown in Table 2,
[표 2] 현미와 백미의 에너지와 표준화학조성 [Table 2] Energy and standard chemical composition of brown rice and white rice
상기 표 2 에서 보는 바와 같이, 현미와 백미는 탄수화물이 대부분을 차지하 고, 현미는 백미에 비하여 단백질, 지방, 비타민 B1, B2가 풍부하기 때문에 영양상으로 볼 때는 양호한 식품이지만, 맛이 백미보다 못하고 영양분이 충분히 소화되지 않으며, 밥짓기가 어렵기 때문에 널리 보급되지 못하고 백미로서 밥을 지어먹는 실정이다.As shown in Table 2 above, brown rice and white rice are mostly carbohydrates, and brown rice is rich in protein, fat, and vitamin B 1 and B 2 compared to white rice. It does not digest the nutrients enough and is not easy to cook because it is difficult to make rice.
그리고 상기 백미는 탄수화물(당질)이 76.9% 를 차지하고 있음으로 백미를 밥으로 지어서 주식으로 먹을 때 당질 이외의 단백질과 지방 등이 함유된 식품(부식)을 국 또는 반찬 등으로 조리하여 함께 섭취함으로써 영양권장량(필요영양량)을 충족하는 것이다.Since the white rice contains 76.9% of carbohydrates (carbohydrates), when cooked with rice as a stock, it is possible to eat food (corroded) containing proteins and fats other than saccharide, (Nutrient requirement).
상기와 같이 백미와 단백질과 지방이 함유된 부식에 의하여 필요영양량을 섭취하면 일상적인 식사로서는 손색이 없다. 그러나 상기와 같이 백미를 밥으로 짓고 부식을 조리하면 번잡하고 조리시간이 많이 소요되며, 또한 식사시간도 많이 소요되는 점을 감안함과 동시에 생활수준의 향상에 따라 체중과잉이 사회문제로 대두함에 따라 일상적인 식사 중 어느 1식, 예를 들어 아침 또는 저녁 중 어느 하나는 간편식을 섭취하는 경향도 증가하고 있다.As mentioned above, ingesting the necessary nutrients due to the corrosion of white rice, protein, and fat is good for everyday meals. However, as described above, when cooked with rice and cooked in the same manner as above, it takes a long time to cook and it takes a long time to cook, and at the same time, as the level of living improves, Either one of the usual meals, for example, either morning or evening, is also increasing the tendency to consume simple meals.
상기 간편식은 생식식품과 선식식품으로 대별되며, 상기 생식 및 선식식품이 1998년 특허출원공개 제 83052 호 공보 및 2000년 특허출원공개 제 49633 호 공보에 개시되어 있는바, 상기 1998년 특허출원공개 제 83052 호 공보에는 보리 약 20%와 수수 약 7.5%, 기장 약 2%, 현미 약 20%, 검정콩 약 15%, 옥수수 약 13%, 조 약 2%, 흑임자 약 2%, 다시마 약 1%, 비타민C 약 0.4%, 그리고 식이섬유 약 15%를 입 자화하여 골고루 혼합한 뒤 과립상태로 건조(26~30℃에서 4~6시간)시켜 약 13~17g 씩 진공포장하여 분말상태 또는 각종 음료에 타서 먹는 생식 다이어트 식품의 제조방법이 개시되어 있다. The simple formula is roughly divided into reproductive foods and line foods. The reproductive and line foods are disclosed in Korean Patent Application Laid-Open Nos. 83052/1998 and 2000-94933, 83052 discloses that about 20% of barley, about 7.5% of corn, about 2% of corn, about 20% of brown rice, about 15% of black soybeans, about 13% of corn, about 2% of corn, about 2% C, about 0.4%, and about 15% of dietary fiber. The mixture is mixed and mixed in a granular state (26 ~ 30 ℃ for 4 ~ 6 hours) and vacuum packed by about 13 ~ 17g. A method for producing an edible diet food is disclosed.
그리고 상기 2000년 특허출원공개 제 49633 호 공보에는 찹쌀현미 10%, 맵쌀현미 10%, 검정쌀현미 3%, 율무현미 3%, 겉보리 10%, 국산밀 5%, 밤과 그 속껍질 3%, 옥수수 10%, 차조 5%, 검은콩 8%, 흰콩 7%, 메밀현미 4%, 쌀눈과 현미껍질 10%, 인진약쑥 3%, 뽕잎 1%, 감잎 1%, 솔잎 1%, 은행잎 0.3% 의 비율로 혼합된 주원료를 40℃로 건조한 후 볶은 후 분쇄한 곡류분말과, 마늘 0.4%, 양파 0.5%, 당근 1%, 시금치 1%, 상추 1%, 생강 0.1%, 무잎 0.1%, 돌미나리 0.7% 의 야채류를 배합하여 분쇄하여 건조한 야채류 분말을 혼합한 자연선식이 개시되어 있다. Japanese Patent Application Laid-Open No. 49633 (2000) discloses a method for producing a rice cake comprising 10% of glutinous rice brown rice, 10% of dried rice brown rice, 3% of black rice brown rice, 3% of yamu brown rice, 10% 10% of black beans, 5% of black beans, 7% of white beans, 4% of buckwheat brown rice, 10% of rice husks and brown rice husk, 3% of starch mugwort, 1% of mulberry leaves, 1% of persimmon leaves, 1% The dried raw materials were dried at 40 ℃ and roasted and pulverized. The pulverized cereal powder was mixed with 0.4% of garlic, 0.5% of onion, 1% of carrot, 1% of spinach, 1% of lettuce, 0.1% of ginger, 0.1% And natural vegetable powders obtained by mixing vegetable powders and pulverizing and drying vegetable powders are mixed.
그러나 상기한 생식식품(1998년 특허출원공개 제 83052 호)은 구성이 복잡하고, 각 영양소가 영양권장량 비율에 부합되지 못할 뿐 아니라 과립상태로 상온 건조함으로써 소화흡수가 양호하지 못하며, 또한 상기한 선식식품(2000년 특허출원공개 제 49633 호)도 구성이 복잡하고 각 영양소가 영양권장량 비율에 부합되지 못할 뿐 아니라 주원료인 곡류를 볶아서 익힘으로써 간편식으로 먹을 때 미각이 나빠서 쉽게 싫증이 나고 이 또한 소화흡수가 양호하지 못한 문제점 등이 있는 것이다.However, the above-described reproductive foods (Patent Application Laid-Open No. 83052, 1998) are complicated in configuration, and each nutrient can not meet the nutritional recommendation ratio, and the digestion and absorption are not good due to drying at room temperature in a granular state, Food (Patent Application Laid-Open No. 49633, 2000) is complicated in composition, and each nutrient not only does not meet the recommended nutrient ratio, but it also tastes bad when it is cooked by roasting the main raw material, Is not good.
본 발명자는 현미가 백미에 비하여 단백질, 지방 등이 풍부한 점을 이용하여 영양권장량 비율에 부합되는 간편식을 간단한 구성으로 해결하는 것에 대하여 많은 실험과 연구를 수행하여 본 발명을 완성하였다. The present inventor has accomplished the present invention by carrying out a lot of experiments and studies on solving the simple formula corresponding to the nutritional recommendation ratio with a simple constitution using the fact that brown rice is rich in protein and fat compared to white rice.
본 발명은 상기한 문제점을 시정하여, 현미를 주재로 함과 동시에 구성을 단순화하면서 소화흡수가 양호하고, 3대 필수영양소를 균형있게 섭취할 수 있게 하며, 간편식으로서 간편하게 먹을 수 있는 현미를 주재로 한 식품조성물을 제공하는 것을 목적으로 한다.The present invention corrects the above-mentioned problems, and is based on brown rice, while simplifying the constitution, while providing good digestion and absorption, allowing three balanced essential nutrients to be taken in a balanced manner, and having a simple brown rice And to provide a food composition.
상기한 목적을 달성하기 위하여, 본 발명은 찐 현미분말 50~75중량% 와, 된장분말 12.5~25중량% 와, 익힌 쇠고기분말 12.5~25중량% 로 구성한 것이다.In order to attain the above object, the present invention is composed of 50 to 75 wt% of steamed brown rice powder, 12.5 to 25 wt% of doenjang powder, and 12.5 to 25 wt% of cooked beef powder.
본 발명에서 찐 현미분말을 주재로 사용하는 것은 현미가 백미에 비하여 단백질, 지방 등이 풍부함으로 이를 활용하기 위함이다.In the present invention, the use of steamed brown rice powder as a main component is to utilize the brown rice powder because it is abundant in protein, fat and the like compared to brown rice.
상기 찐 현미분말은 현미를 증기 등으로 찐 후 건조하여 분쇄(100~1500미크론)한 것이나, 벼를 증기 등으로 쪄서 건조한 후 도정한 찐 현미를 분쇄한 것을 사용하는 것이다. The steamed brown rice powder is obtained by pulverizing brown rice (100-1,500 micron) after steamed with steam or the like, drying the rice with steam or the like, and then crushing the steamed brown rice.
본 발명에서 찐 현미분말에 된장분말과 익힌 쇠고기분말을 각각 12.5~25중량% 를 동일한 양으로 첨가하는 것은 현미의 조성(영양소) 중 단백질과 지방을 간단한 구성에 의하여 영양권장량 비율에 부합되게 보충하고, 또한 단백질과 지방을 각각 섭취할 때 단백질의 경우 식물성 단백질과 동물성 단백질을 이상적인 비율인 2:1로 섭취할 수 있도록 하고, 지방의 경우에도 불포화지방산과 포화지방산을 이상적인 비율인 2:1로 섭취할 수 있도록 하기 위함이다.In the present invention, adding the same amount of 12.5-25 wt% of the soybean powder and the boiled beef powder to the steamed brown rice powder satisfies the recommended nutrient ratio by the simple composition of the brown rice composition (nutrient) In addition, when protein and fat are taken separately, the protein can be fed at an ideal ratio of 2: 1 for vegetable protein and animal protein, and for fat, the unsaturated fatty acid and saturated fatty acid are taken at an ideal ratio of 2: 1 To be able to do so.
그리고 된장분말은 단백질과 지방이 풍부하고, 또한 된장은 발효식품이기 때문에 현미 등의 소화흡수를 조장하기 위함이다.And doenjang powder is rich in protein and fat, and soybean paste is a fermented food, so as to promote digestion and absorption of brown rice.
상기 쇠고기도 단백질과 지방의 보충원으로 사용하며, 삼거나 쪄서 익힌 후 건조하여 분쇄한 것이다.The beef is also used as a supplements for protein and fat, and is prepared by boiling or steamed, followed by drying and pulverizing.
본 발명은 찐 현미분말 50~75중량% 와, 된장분말 12.5~25중량% 와, 익힌 쇠고기분말 12.5~25중량% 로 구성한 것이다.The present invention is composed of 50 to 75 wt% of steamed brown rice powder, 12.5 to 25 wt% of doenjang powder, and 12.5 to 25 wt% of cooked beef powder.
상기 찐 현미분말은 현미를 증기로서 100~130℃에서 60~80분을 찐 후 수분의 함량을 15% 미만으로 자연 또는 열풍 건조한 후 분쇄(100~1500미크론)하거나, 벼를 증기로서 상기 온도와 시간으로 쪄서 상기 현미와 같이 건조하고 도정기에서 도정한 후 분쇄한 것이다.The steamed brown rice powder may be pulverized (100 to 1500 microns) after steamed at 100 to 130 ° C for 60 to 80 minutes using steamed brown rice as a steam, and then subjected to natural or hot air drying at a moisture content of less than 15% Steamed with time, dried like the brown rice, crushed in a round machine and crushed.
상기 된장분말은 시중에서 구입 사용하고, 익힌 쇠고기분말은 쇠고기를 반정도 또는 완전히 삼거나 쪄서 익힌 후 분쇄한 것이며, 상기 된장분말과 익힌 쇠고기분말은 각각 12.5~25중량% 를 동일한 양으로 혼합하는 것이다.The soybean paste powder is purchased in the market, and the cooked beef powder is obtained by boiling the beef semi-regularly, completely or steamed, and the soybean powder and the cooked beef powder are mixed in the same amount of 12.5 to 25 wt% .
본 발명의 각 구성요소의 영양소 함유량은 표 3과 같으며, 각 구성요소를 특정비로 혼합하여 본 발명을 완성한 것이다. The nutrient content of each component of the present invention is as shown in Table 3, and the present invention has been completed by mixing the respective components at a specific ratio.
[표 3] 식품별 영양소 함유량 [Table 3] Nutrient content by food
상기와 같이 찐 현미분말에 된장분말과 익힌 쇠고기분말을 특정비로 혼합하면 영양소별 비율을 표 1의 영양권장량 비율 즉 탄수화물을 60~70%, 단백질을 10~20%, 지방을 15~25%가 되도록 함으로써 균등한 영양가를 섭취할 수 있고, 또한 단백질과 지방의 이상적인 섭취비율, 즉 단백질의 경우 식물성 단백질과 동물성 단백질을 2:1로 되게 섭취할 수 있고, 지방의 경우에도 불포화지방산과 포화지방산을 2:1로 섭취함으로써 건강을 양호하게 유지할 수 있고 성인병도 예방할 수 있을 뿐만 아니라 지방의 함유율이 양호함으로 향미의 증가에 의한 미각을 증가할 수 있는 것이다.When the soybean powder and the boiled beef powder are mixed at a specific ratio in the above-mentioned steamed brown rice powder, the ratio of the nutrients to the nutrient ratio in Table 1 is 60 to 70%, the protein is 10 to 20%, the fat is 15 to 25% In addition, it is possible to consume an equal amount of nutritional value, and the ideal intake ratio of protein and fat, that is, the protein, can take the vegetable protein and the animal protein in a ratio of 2: 1, 2: 1 can maintain good health and can prevent adult diseases as well as good content of fat because the taste can be increased by increasing the taste.
본 발명은 상기 조성비로 일정한 중량(예: 40g, 60g, 1kg, 5kg 등)으로 진공포장 또는 일반포장하고, 먹을 때에는 물 등에 타서 먹으며, 또한 먹는 사람의 기호에 따라 향신료 또는 조미료를 추가할 수도 있는 것이다.The present invention can be vacuum-packed or packaged in a predetermined weight (for example, 40 g, 60 g, 1 kg, 5 kg, etc.) at the above composition ratio, be eaten by rinsing with water or the like, and add spices or seasonings will be.
또한 된장분말에는 염분이 포함되어 있는바, 본 발명을 포장할 때 진공포장 을 할 경우에는 각 조성성분을 혼합하여도 무방하지만 일반포장을 할 경우에는 된장분말만을 별도포장한 후 현미분말과 익힌 쇠고기분말과 함께 포장하면 된장분말에 포함된 염분의 조해작용에 의하여 변질되는 것을 방지할 수 있기 때문에 유통시의 부패를 방지할 수 있는 것이다.In addition, when the vacuum packaged product of the present invention is packed with salt, it may be mixed with each ingredient. However, in case of general packaging, only the miso powder is separately packaged, and then the brown rice powder and the cooked beef When packed together with the powder, it is possible to prevent the deterioration due to the detoxifying action of the salt contained in the doenjang powder, thereby preventing corruption during distribution.
[ 실시예 ] [Example]
[ 비교예 ] [Comparative Example]
이상과 같이 본 발명은 찐 현미분말을 주재로 하고, 상기 찐 현미분말에 된장분말 및 익힌 쇠고기분말을 혼합함으로써 구성을 단순화할 수 있고, 간편식으로서 3대 필수영양소를 균형있게 섭취하며, 또한 단백질의 경우 식물성 단백질과 동물성 단백질을, 지방의 경우 불포화지방산과 포화지방산을 균형있게 섭취함으로써 건강을 양호하게 유지할 수 있는 것이다.INDUSTRIAL APPLICABILITY As described above, the present invention can simplify the constitution by mixing the soybean powder and the ground beef powder with the steamed brown rice flour as a main ingredient, and taking the three essential nutrients in a balanced manner as a simple formula, In case of vegetable protein and animal protein in the case of fat and unsaturated fatty acids and saturated fatty acids in a balanced way to keep good health can be maintained.
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| KR950026381A (en) * | 1994-03-28 | 1995-10-16 | 손종업 | Foods based on cereals, health foods, and manufacturing method |
| KR980000144A (en) * | 1996-06-05 | 1998-03-30 | 한상윤 | Manufacturing method of raw food |
| KR19980083052A (en) * | 1997-05-08 | 1998-12-05 | 서정식 | Manufacturing method of raw diet food |
| KR20010025574A (en) * | 2001-01-08 | 2001-04-06 | 박건영 | Dietary composition for anticancer |
| KR20030023658A (en) * | 2003-02-22 | 2003-03-19 | 고영기 | Process for preparing traditional instant foods containing improved taste and plentiful nutrients |
| KR20050049939A (en) * | 2003-11-24 | 2005-05-27 | 윤지연 | Pill using grains as main materials, preparation methods and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR950026381A (en) * | 1994-03-28 | 1995-10-16 | 손종업 | Foods based on cereals, health foods, and manufacturing method |
| KR980000144A (en) * | 1996-06-05 | 1998-03-30 | 한상윤 | Manufacturing method of raw food |
| KR19980083052A (en) * | 1997-05-08 | 1998-12-05 | 서정식 | Manufacturing method of raw diet food |
| KR20010025574A (en) * | 2001-01-08 | 2001-04-06 | 박건영 | Dietary composition for anticancer |
| KR20030023658A (en) * | 2003-02-22 | 2003-03-19 | 고영기 | Process for preparing traditional instant foods containing improved taste and plentiful nutrients |
| KR20050049939A (en) * | 2003-11-24 | 2005-05-27 | 윤지연 | Pill using grains as main materials, preparation methods and application thereof |
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| CN103141848A (en) * | 2013-03-28 | 2013-06-12 | 周新福 | Health-maintenance steamed meat powder |
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