KR101201987B1 - Method of manufacturing functional sea tangle for boiled rice with sea tangle - Google Patents

Abstract

The present invention is for producing a functional kelp rice, more specifically, dried kelp kelp cut into the size of 2 × 5 cm, weight 0.6 ~ 0.7 g, or size 4 × 5 cm, weight 1.2 ~ 1.4 g To form a kelp product by applying a kelp blood (cloth) made of a functional material mixed with a powder of powdered green tea powder, mulberry leaf powder, pine needle powder, mulberry powder, bokbunja powder, green tea powder on the processed kelp surface Later, when cooking rice, kelp products were put in rice in a pot so that the rice could be cooked. In this way, by inserting a kelp product when cooking rice, and then cooking rice and removing the kelp product when putting the rice in the air, the rice is provided to everyone so that all men and women can take the kelp naturally. The present invention relates to a method for producing functional kelp products for preparing a kelp rice.

Kelp, kelp rice, functional ingredient

Description

Functional kelp product manufacturing method for making kelp rice {METHOD OF MANUFACTURING FUNCTIONAL SEA TANGLE FOR BOILED RICE WITH SEA TANGLE}

The present invention is to produce a functional kelp rice, more specifically, to increase the body's resistance by naturally taking the functional and pharmacological action of the kelp provides a rice having a function to help promote the excretion of waste products To make a kelp product with functional sample powder of kelp, cornus, pine needles, mulberry leaf, seaweed, bokbunja, and green tea on a kelp having a certain size, insert a number of kelp products into the rice inside the rice cooker when cooking. The present invention relates to a method for producing functional kelp products for preparing kelp rice.

Korea is rich in algae resources with three sides of the sea. Especially, seaweed and kelp are being mass-produced due to the development of aquaculture technology. Since the seaweeds are rich in various sugars and minerals since ancient times, they have been widely used as raw materials for edible, medicinal, feed or seaweed industries. Of these, kelp (Laminaria) is an annual plant that grows over 20 species on the Pacific coast. Okhotsk kelp and baby kelp. It is true kelp that is mainly farmed. In recent years, as bio-active products of kelp have gained high response from consumers, the production of kelp has more than quadrupled from 8,000 tons in 1990 to 34,000 tons in 1997 and continues to increase to 52,000 tons in 2003. Ministry of Maritime Affairs & Fisheries 2005. References. It is said that kelp is a healthy longevity food that enhances the body's resistance, promotes the excretion of waste products, and is effective in hypertension, arteriosclerosis, goiter, and nephritis as well as inhibiting the proliferation of cancer cells and preventing aging. (Huh Jun 1999. References). In fact, kelp contains a large amount of minerals involved in the body's physiological metabolism, such as potassium, sodium, calcium, and magnesium, and contains more than 4,000 ppm of iodine, the main component of thyroid hormone, and is a dietary fiber that is not decomposed by the digestive enzymes of the human body. It contains abundant alginic acid (Choi et al. 1986; Kim et al. 1988; Lee & Sung 1983; Tashiro T 1983. References). Soluble dietary fiber contained in seaweed is known to have antidiabetic effect by increasing sugar tolerance and improving lipid metabolism (Kim et al. 2006; Cho et al. 2004). Alginic acid in dietary fiber is a complex polysaccharide formed of mannuronic acid and glucuronic acid , which constitute the cell wall of brown algae (Fisher & Dorfel 1955; Haug et al. 1967; Hirst & Rees 1965; Hirst et al. 1964.). The in vitro capacity of the exhaust; (Kim, 2000, etc. Resources Penman & Sanderson 1972) toxic radioactive strontium alginate is effective for lowering the level of blood cholesterol, and acts to release the toxic heavy metals such as cadmium in the body and (Haug & Smidsrod 1963. References) and inhibit the growth of harmful microorganisms in the gut bacteria (Hidaka et al. 1986. References). In addition, by promoting the proliferation of beneficial bacteria such as Bifidobacterium and Lactobacillus , it has excellent efficacy in preventing constipation and diet (Kuda et al. 1992. Reference). It has the function of inhibiting the over-absorption of sodium by replacing sodium with potassium in the body. Have been reported (Choi et al. 1986; Rhu et al. References). Health supplements using kelp are developed using these bioactive functions, and kelp pills, kelp jelly, kelp tea, kelp powder and kelp granules are sold. In Korea, health supplements began to spread in earnest from the late 1980s (Park et al. 2005), with the improvement of the economic level, the growing interest in the role of nutrition in health and disease treatment and prevention, nutritional supplements and industrial development. A large supply of dietary supplements, these nutritional supplements, and dietary supplements are taking a lot of special nutritional and dietary supplements in the middle-aged and older age with the hope of living a long, healthy life (You & Kim 2003. References). However, dietary supplements are concentrated in high concentrations of physiologically active substances, which can cause hyperthyroidism if consumed too much in seaweeds. Kelp is mainly rich in seasonings and is used as raw materials for wrapping and salad. However, the most commonly used form of noodles is noodles, udon noodles, and other seasonings. It is thought that the risk of overdose is lower than if consumed daily in powder. At home, sometimes a large amount of broth can be used for storage and refrigeration. At the same time, the smell of seaweed of kelp is also smelled and it is necessary to remove this smell. In addition, healthy people will be healthier, and patients with disease will develop functionalized kelp processed products by adding functional materials suitable for the disease and commercialize them. It is necessary to develop the product. Although many researches have published functional materials and published their functions on the human body, there have been no real opportunities for consumers to utilize them, but this study actually applied these functional materials to food to help consumers' health. I want to be.

In addition, looking at the prior art related to the conventional kelp rice, kelp production method to put in the rice of the Patent Publication No. 2003-4951 (prior art 1) is washed with fresh kelp and dried shimama in fresh water and then semi-dried, A method for producing a small square piece of kelp, which is cut in the longitudinal direction, and then laterally cut and dried and sterilized, has been disclosed. However, in the prior art 1, raw kelp and dried kelp are washed, dried again, and then cut in the vertical direction to form a small square. It is then configured to add sterilized and dried when cooking rice, prior art 1 is a good way to look good because it is a small square pieces of kelp mixed with rice cooked by adding when cutting the kelp finely cut into small squares It looks aesthetically messy, especially if the pieces of kelp are sticky and stick out of the mouth when chewing. There are disadvantages to children and women, causing rejection was a problem does not take advantage of this functionality with the kelp.

In addition, the method of preparing kelp particles and the kelp rice using the same according to the prior art Patent No. 453191 (called prior art 2), after washing the harvested kelp is dried to a water content of about 12 to 17%; Using a predetermined punching device, while punching into a form similar to rice grains, the water content is made to be about 8 to 11% via this punching process. It relates to a method for producing kelp particles in which the kelp particles are added to 5-15% of ordinary rice to make rice. The prior art 2 is configured to wash the kelp to produce kelp rice and then dry it to produce a rice by punching processing to a size similar to the size of the rice algae when the rice is cooked, but dried kelp punching with a punching machine When the powder is broken and the alginate, which is a characteristic of kelp, is mixed with rice, the mucus is mixed with rice, and children have a sense of rejection. There is a problem of aesthetics as if the rice is sprinkled with green powder.

As described above, although the prior art 1 and the prior art 2 have an advantage of allowing the effects of kelp to be taken naturally, the alginate is ejected from the kelp by mixing only the size of the kelp without mixing it in the form of grains. Due to the mucus and peculiar smell emitted by children, children, women, and young people have the disadvantage of avoiding hearing. Especially, the sticky viscosity caused by alginic acid is mixed with rice to chew seaweed plot (hard core). There is a problem of feeling heterogeneous in the mouth.

The present invention is rich in algae resources because the topographical conditions of our country consists of three sides of the sea, and in particular, in modern times, the development of aquaculture technology makes seaweed and kelp mass-produced. The ingredients are incorporated into the human body to prevent adult diseases. That is, the present invention is made of a functional material mixed with a powder of kelp powder, cornus oil, pine needle powder, mulberry leaf powder, hamcho powder, bokbunja powder, green tea powder on the outer surface by cutting the kelp to the size of 2 × 5 ㎝ or 4 × 5 ㎝ It is intended to make kelp rice by putting a lot of kelp products into rice in a pot after coating kelp blood (cloth) to form kelp products.

The present invention cuts dried kelp to the size of 2 × 5 cm, weight 0.6 ~ 0.7g, or size 4 × 5 cm, weight 1.2 ~ 1.4g to process the kelp into a rectangular shape, and to the processed kelp surface To make kelp products by coating kelp blood made of a functional substance mixed with cornus oil, pine needle powder, mulberry leaf powder, hamcho powder, bokbunja powder, and green tea powder, the kelp product is cooked in rice in a pot. I inserted a number of dogs to cook seaweed. In this way, by inserting a kelp product when cooking rice, and then cooking rice and removing the kelp product when putting the rice in the air, the rice is provided to everyone so that all men and women can take the kelp naturally. It is.

The present invention is to produce a kelp product by inserting a plurality of kelp products in the rice not cooked when cooking rice so that you can eat kelp rice naturally, and at the same time to form a kelp product When cooking together, people who refuse kelp after putting together will only spread the rice to prevent the product from entering the kelp so that the effect of taking kelp is natural.

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An embodiment of the present invention will be described in detail as follows.

Process the kelp by cutting the dried kelp to the size of 2 × 5 ㎝, weight 0.6 ~ 0.7g or size 4 × 5 ㎝, weight 1.2 ~ 1.4g,

To form a functional powder by uniformly mixing the powder of margarine, cornus oil, pine needle powder, mulberry leaf powder, hamcho powder, bokbunja powder, green tea powder made of a powder of 100mesh, 0.1g or Forming functional kelp blood by mixing at a rate of 0.1 g of water instead of the flour, the kelp product is prepared by drying the coated kelp made of functional ingredients on the outer surface of the processed kelp.

The kelp product prepared as described above is made of seaweed kelp by inserting four kelp products into an adult serving rice.

Referring to the embodiment of the kelp rice manufacturing method of the present invention as described above in detail.

≪ Example 1 >

To make kelp rice, you first make a kelp product.

First step: processing kelp products

Buy ordinary kelp from the city, but buy dried kelp.

The dried kelp is cut to size 2 × 5cm, weight 0.6∼0.7g or size 4 × 5cm, weight 1.2∼1.4g and the kelp is processed into a rectangle.

Second step: preparing functional powder

To prepare the functional powder, the powder of mar powder, cornus oil, pine needle powder, mulberry leaf powder, hamcho powder, bokbunja powder, green tea powder is mixed evenly.

The functional powder is pulverized to form a powder of 100 mesh to form a functional powder.

Step 3: Make Kelp Blood

0.1 g of the mixed functional powder is mixed with a ratio of 0.1 g of glutinous wheat flour or 0.1 g of water to form a functional tangle (Kashima clothes).

Step 4: Manufacture Kelp Products

 A kelp product is manufactured by applying a kelp blood made of functional ingredient powder to the processed kelp outer surface and drying it.

The drying time after applying the kelp blood to the kelp is slightly different depending on the external environment, but is naturally dried in a well-ventilated shade or in a separate drying room.

 When the preparation of the kelp product coated with functional ingredients is completed as described above, four seaweeds per person are placed upright in rice, and the size of the kelp is 2 × 5㎝ and the weight of 0.6 ～ 0.7g is used. When using 4 × 5cm and 1.2 ~ 1.4g of kelp, two kelp should be used per serving.

Referring to the seaweed cooking using kelp formed in this way in detail as follows.

In order to cook an adult's rice, 90 g of rice weight is washed three times with running water cleanly and soaked in water at 1.5 times the weight of rice for 30 minutes to soak rice.

Put the soaked rice in a rice cooker and put 130ml of water to make rice, and then put 4 pieces of kelp products having a size of 2 × 5cm and a weight of 0.6-0.7g into the upper portion of the rice to make rice.

The cooking is carried out in the same manner as in the normal cooking.

In addition, in the case of two servings, the rice is cooked by doubling water and kelp products in the cooking of one serving.

Looking at the experimental results of the present invention made as described above are as follows.

<R & D Contents and Methods>

(1) Research contents

1) Sample

Samples used in this study were: Margarine (Lotus Flower), Pine Needle Powder (Jangik Village), Hamcho Powder (Jidong Hamcho, Jeonnam Sinan), Cornus (Chunnam Gurye), Mulberry Leaf Powder (Cheil Traditional Food Products), Green Tea The powder was purchased and used. The results of searching for the efficacy of the samples used in the study are shown in Table 1.

2) General ingredient and mineral analysis

Moisture, protein, fat and ash of functional foods and functional kelp rice were measured by AOAC method, and carbohydrates were 100, except water, protein, fat and ash.

The mineral content was measured using a wet decomposition method and a portion of the functional powder and functional kelp rice was measured as follows. 0.5 g of the sample is taken into a washed tube for washing (wet ashing tube), and 10 mL of 20% HNO ₃ and ₃ mL of 60% HClO _{4 are} added thereto, followed by heating until it becomes clear. The cleared sample was cooled, and then 50 mL of 0.5 potassium nitrate (M Nitric acid) was used. This sample solution was collected in a test tube for measurement, the standard solution for each analysis item was mixed, and 8 mL was collected in another tube to obtain a standard solution. For the blank test, 8 mL of 0.5 M potassium nitrate solution was taken and analyzed by atomic absorption spectrophotometer (AA-6501GS, Shimadzu, Japan).

Kinds Ancient literature search Experimental Research Search

Kelp Body resistance, waste excretion, prevention of hypertension and arteriosclerosis, effects on goiter, nephritis, inhibition of cancer cell proliferation, prevention of aging Rich in minerals, antidiabetic effect, cholesterol in the body, heavy metals in the body, inhibiting the growth of harmful microorganisms in the intestinal bacteria, prevention of constipation, diet effect, food flavor enhancement (natural seasoning)
hemp Efficacy in nourishing tonic, branch, Jigal, Jinhae, diabetes treatment, gastrointestinal disease, pulmonary tuberculosis treatment, muscle and bone strengthening, hypocalcemia, anemia Body cholesterol, colon cancer prevention, immune function,
Cornus Diuretic, diabetes, lowering blood pressure, arthritis, neurological diseases, protein digestion, anticancer and antibacterial Antidiabetic, anti-inflammatory, anti-inflammatory, edema inhibition, antioxidant, antibacterial, anticancer effect, lead removal effect
pine needles Hypertension, arteriosclerosis, diabetes, stroke prevention, dementia prevention and treatment, anti-aging, anti-inflammatory, hemostatic action Antioxidant, antibacterial, anticancer, lowering blood pressure, stimulating hormone secretion, preventing cardiovascular disease, strengthening blood vessel wall, promoting metabolism, releasing toxic substances and wastes in body, promoting digestion, tonic
Mulberry leaf Each disease, swelling, cuts, and water, cold sweat, stroke prevention and treatment Antioxidant, constipation, blood sugar, blood pressure lowering effect, lower cholesterol in the body, heavy metal (lead, cadmium) release, hepatoprotective effect, treatment and prevention of AIDS and cancer, rich in minerals such as calcium Green tea    No record Antidiabetic, lipid improvement, constipation, immune function, antioxidant effect, anticancer effect
Bokbunja Enhance liver function, improve eyesight, cheer up, darken white hair, protect kidneys, fever Antioxidant, anticancer, antistress effect, immune boosting, anti-inflammatory effect
green tea

Cancer prevention, arteriosclerosis prevention, anti-aging Green tea requires a lot of time, so it has been shown to be effective in preventing blood clot formation on the blood vessel walls of blood vessels after blood clotting experiments using rats.

3) Antioxidant Activity and Antibacterial Measurement

Antioxidant activity

DPPH radical scavenging activity was added to 180μL DPPH and 20μL sample in 96well plate. At this time, the sample and the control were added at 25ppm, 50ppm, 75ppm and 100ppm concentration using DMSO, respectively. This was allowed to stand in a light-shielded state at 30 ° C. for 1 hour, and then measured at 515 nm and represented by the following equation. As a control, 1,000 ppm vitamin C and vitamin E were used.

Electron Donating Ability (%) = 1- (absorbance of sample addition group / absorbance of no addition group) x 100

    (At this time, the absorbance of the no additive group was measured by adding DMSO instead of the sample.)

<Antibacterial Test>

E. Coli kA1005 was used for the antimicrobial testing of functional substances, and the growth medium of the bacteria was one colony of E. Coli obtained by smearing on a liquid medium (Trypic soy broth) using Trypic soy broth (liquid medium). Colony) was incubated at 36 ° C for 24 hours. Samples were prepared using 40,000ppm (0.04g / 1ml) and 40,000ppm (0.04g / 1ml) benzoic acid (Benzoic acid) as a control. The prepared sample was diluted 20 times with liquid medium (Trypic soy broth) to prepare 2,000ppm. A 96 well plate for dilution and measurement was prepared. First, a 2,000 ppm sample and 300 μl of the control were added to the dilution plate. 150 μl of liquid medium (Trypic soy broth) was added to dilute to adjust the concentration. The measured concentrations were 1,000 ppm, 500 ppm, 250 ppm, and 100 ppm, respectively, and 100 μl was taken from the dilution plate. plate) and 100 µl of 107 CFU bacteria was added thereto. The control group was added 100 μl of Trypic soy broth to 100 μl of bacteria, the sample was added 200 μl of bacteria to the measuring plate and 100 μl of Trypic soy broth to 100 μl of sample. Absorbance was measured at 600 nm for 24 hours.

4) Manufacture of functional kelp products

The process of combining with kelp using functional sample powder first determines the size of the kelp horizontally and vertically 2 × 5 cm, weight 0.6 ~ 0.7g, and prepares grass using dried flour on dried kelp. , Cornus powder, pine needle powder, mulberry leaf powder, hamcho powder, bokbunja powder, green tea powder, powder (turmeric) functional powder is evenly attached using a fine sieve (100 mesh). At this time, the amount of grass was used 0.1g, the amount of functional powder 0.1g. In another embodiment, when the size of the kelp is 4 × 5 cm, weight 1.2 ~ 1.4g, 0.2g paste and 0.2g functional powder is mixed and pasted evenly. In addition, the present invention can use water as a substitute for the pool.

5) Cooking functional kelp

The process of cooking functional kelp is shown in Table 2.

          1 serving            2 servings


Defensive 90 g of rice, washed three times in running water, immersed for 30 minutes by adding 1.5 times the amount of water to the rice, then placed in a sieve, put in a pot and sterilized distilled water 120ml for normal rice and kelp rice, functional kelp rice Add 130 ml and place 4 functional kelp products into rice and heat. 180 g of rice, washed three times in running water, and then immersed for 30 minutes by adding 1.5 times the amount of water to the weight of the rice, put it in a sieve and put it in a pot, sterilized distilled water 240ml of normal rice and kelp rice, functional kelp rice Add 250 ml of silver, add 8 functional kelp products to rice, and heat
Cooking At first, boil it on a strong fire, adjust it to medium heat, and then start moxibustion when it starts to sound. At first, boil it on a strong fire, adjust it to medium heat, and then start moxibustion when it starts to sound. Kelp and functional substance Size of kelp (width, length 2 × 5cm, weight 0.6 ~ 0.7g or width, length 4 × 5cm, weight 1.2 ~ 1.4g) Functional substance (mulberry, hemp, pine needle, seaweed, cornus, green tea, bokbunja)

6) Sensory evaluation

The sensory evaluation of functional kelp rice was measured by the five-point (1 point is bad, 3 points are normal, 5 points are good) method of the gloss, color, smell, taste, and the degree of abrasion of rice. The sensory evaluation was conducted with 15 students who were trained in nutrition and food science.

7) Chromaticity Measurement

The chromaticity of functional kelp rice is measured 10 times for each sample of lightness ( L ), redness ( a ), and yellowness ( b ) using a color difference meter (Model CR-300, Minolta, Japan). It was.

8) pH, total acidity and salinity measurement

The pH of the functional rice was homogenized by adding 90 mL of distilled water to 10 g of rice, and measured using a pH meter. The titratable acidity was converted to the amount of 0.1 N NaOH consumed by titrating the same sample to pH 8.3 using 0.1 N NaOH. Salinity of the rice was measured using a salinometer.

9) Microbial Measurement

Functional kelp rice was stored at 30 ° C. and the growth of microorganisms (total bacteria count, yeast and mold) was measured at daily intervals for 5 days. For microbiological analysis of samples, 10 g of rice was aseptically diluted 10 times with 90 ml PBS, homogenized with a homogenizer, and the test solution was diluted step by step. The total number of bacteria in each step dilution was determined by dispensing Nutrient Agar and YM (Difco Laboratories, Detroit, USA) into solid medium and spreading them, and incubating for 24 to 48 hours in a 35 ± 1 ° C incubator. Was measured.

(2) Research result

1) Antioxidant and Antimicrobial Effects of Functional Substances

 The results of extracting the hemp, cornus, pine needles, mulberry leaves, and seaweed powder for each solvent to measure the antioxidant effect are shown in FIGS. 1, 2, 3, and 4.

1 is a bar graph showing the antioxidant effect of each concentration in the nucleic acid layer of hemp, mulberry leaves, cornus, pine needles, seaweed powder, Figure 2 is an antioxidant effect of each concentration in the chloroform layer of hemp, mulberry leaves, cornus, pine needles, seaweed powder 3 is a bar graph showing the antioxidant effect of each concentration in the butanol layer of hemp, mulberry leaf, cornus, pine needles, and seaweed powder, Figure 4 is the water layer of hemp, mulberry leaf, cornus, pine needles, pine needle powder Bar graph showing the antioxidant effects of

Therefore, the antioxidant effects of the extracts of hemp, mulberry leaf, cornus oil, pine needles, and seaweed powder as solvents were increased to 25ppm, 50ppm, 75ppm, and 100ppm, respectively. Hemisphere and pine needles and seaweed powder were similar in the layer, and cornus oil was the lowest, pine needle and hamcho were the highest in the chloroform layer, and mulberry leaf and cornus were the lowest. In the butanol layer, pine needles and cornus oil were higher than 50, and pine grass was the lowest, water layer was the highest in pine needles and cornus oil, and mulberry leaf and hamcho were the lowest. Butanol layer showed the highest antioxidant effect among the solvents.

Figure 5 shows the results showing the antimicrobial effect against E. coli in the ethanol layer of the functional material, the most excellent antimicrobial activity was shown as a seaweed, hemp and cornus was similar to the control, pine needles were the lowest antimicrobial appear.

2) General substance of functional substance and functional kelp rice

The results of measuring the general components of hemp, cornus, pine needles, mulberry leaves, and seaweed powder are shown in Table 3 below. The moisture content was the highest in seaweed powder, the lowest in the mulberry leaf powder, and the crude protein content was the highest in the mulberry leaf powder, and the lowest was pine needle powder. Crude fat content was highest in pine needle powder (12.8%) and lowest in mulberry leaf powder (2.4%). Ash content was the highest with 20.1% of seaweed powder and lowest with 2.8% of pine needles. The fiber content was highest in green tea (22.6%) and lowest in hemp (0.9%). The general components of functional kelp rice are shown in Table 4. When comparing rice, kelp and functional kelp rice, moisture was the highest in ordinary rice (57.6%) and crude protein content was 4.6% in rice with mulberry leaf powder. Crude fat content was highest in rice with pine needle powder (0.9%). In ash content, mulberry leaf, green tea, and seaweed powder added 0.3%, and carbohydrate content in hemp flour added rice was the highest at 45.4%.

  hemp  green tea  Cornus  pine needles   Mulberry leaf   Green tea Bokbunja   moisture(%)  3.5  4.9  7.0  1.4   0.5  13.6   3.4   Crude protein (%)  7.3 25.3  5.8  0.9  11.5   3.6   1.3   Crude fat (%)  4.4  5.3  4.6 12.8   2.4   9.0   0.9   Ashes (%)  7.4  4.9 18.7  2.8  14.5  20.1   3.2   fibrin(%)  0.9 22.6  3.8 21.3   8.7  14.2   0.5   carbohydrate(%) 76.5 37.0 60.1 60.8  62.4  39.5  90.7

 Normal  Kelp   hemp  green tea  Cornus  pine needles  Mulberry leaf  Green tea Bokbunja moisture(%) 57.6 55.9 53.4 55.9 52.6 55.7 54.7 54.4  55.6 Crude protein (%) 2.1 2.1 0.4 4.3 4.3 1.3 4.6 3.3   4.9 Crude fat (%) 0.4 0.7 0.6 0.8 0.6 0.9 0.4 0.9   0.8 Ashes (%) 0.2 0.2 0.2 0.3 0.2 0.2 0.3 0.3   0.2 carbohydrate(%) 39.7 41.1 45.4 38.7 42.3 41.9 40.0 41.1  38.5

3) Mineral content of functional substance and functional kelp rice

The results of measuring the mineral content of hemp, cornus, pine needles, mulberry leaves, and seaweed powder are shown in Table 5. Calcium was the highest in mulberry leaf powder (3009mg / 100g), and the lowest in powdered margarine (120mg / 100g). Iron content was high in pine needle powder (35.8mg / 100g) and low in ash powder (6.4mg / 100g). Potassium content was high at 2745mg / 100g in margarine and low at 521mg / 100g in pine needle powder. Magnesium content was high in order of hamcho, mulberry leaf, hemp, cornus and pine needle powder, and manganese was higher in pine needle powder and the lowest in cornus milk. Copper content was high in the mulberry leaf powder, followed by margarine. The sodium content was high at 7215.8 mg / 100 g, and not detected in pine needle powder. The zinc content was high at 11.4mg / 100g in margarine and similar in cornus, pine needles, mulberry leaves and hamcho powder.

    hemp Cornus pine needles   Mulberry leaf   Green tea Bokbunja Ca   120.6  181.5   361.5   3009.4  275.5  103.3 Fe     6.4   12.8    35.8     19.4   55.3    4.4 K  2745.0 2291.2   521.0   2006.0 1043.8 1420.3 Mg   140.3   83.2    77.5    363.3  439.8  149.4 Mn     3.5    0.5    37.1      7.3   14.9   28.4 Cu     0.5    0.3     0.4      1.1    0.4    - Na    25.2   15.8     -      7.9 7215.8    0.5 Zn    11.4    3.2     3.5      3.1    3.2    2.9

          Unit: (mg / 100 g)

Normal Kelp  hemp green tea Cornus pine needles Mulberry leaf Green tea Bokbunja Ca  3.7  4.6  5.3  4.9  6.3   4.9   6.4   6.1   4.5 Fe  0.1  0.2  0.1  0.3  0.3   0.4   0.3   0.8  - K 28.0 74.9 98.5 92.7 82.3 109.7 130.2 126.2  114.0 Mg  5.5  4.1  4.2  5.0  4.5   3.6   4.7   4.7   6.7 Mn - -  -  -   -   -   -   -   - Cu - -  -  -   -   -   -   -   - Na  0.9 27.1 19.4 25.3 16.8  17.7 22.1 34.4  34.8 Zn  0.5  0.7  0.7  0.6  0.6   0.4  0.5  0.5   0.6

          Unit: mg / 100 g

The results of measuring the mineral content of the functional kelp rice are shown in Table 6 above. The calcium content was higher in the order of mulberry leaves, cornus oil, seaweed, and margarine, the lowest in normal rice, the lowest in kelp rice, and the relatively high calcium in kelp rice with functional powder. there was. Iron content was the highest in hamchobap, and pine needle rice was the next highest. Potassium content was the highest in mulberry leaves, pine needles, pine needle powder, and magnesium content was the highest in ordinary rice, followed by green tea rice. Manganese and copper were not detected in all rice. Sodium content was higher in rice with seaweed, kelp and green tea powder. Zinc content was highest in rice with kelp and margarine.

4) The color of functional kelp rice

The results of measuring the chromaticity of functional kelp rice are shown in Table 7 below. Myeongdo (L) was the highest in regular rice, followed by kelp rice, hemp rice, cornus rice, and mulberry leaf rice was the lowest. The degree of redness (a) was the highest in cornus rice, followed by hamchobap, the similarity of ordinary rice and kelp rice, and the lowest in mulberry leaf rice. The yellowness (b) was the highest in mulberry leaf rice, followed by green tea rice, hamcho rice, pine needle rice, and the lowest in normal rice.

Normal Kelp   hemp green tea Cornus pine needles Mulberry leaf Green tea Bokbunja L 83.2  80.9  78.7 66.6 72.5 71.6 62.2 68.1 61.7 a -1.37  -1.44 -0.35 -1.60  3.2 -0.13 -3.14 1.23 11.2 b 11.3  12.5  13.5 20.7 13.5 17.0 24.4 19.8  9.1

5) Sensory evaluation of functional kelp rice

The results of sensory evaluation of functional kelp rice are shown in Table 8 below. The gloss, color, smell, taste, level of touch, and overall liking of the rice all showed higher scores than regular kelp rice. Among the functional rice, kelp rice showed a high score in overall liking, green tea rice, hemp and cornus rice showed similar scores, and pine needles, mulberry leaves, and hamcho rice showed lower scores overall. The shine was higher in the order of general, kelp, seaweed rice, the color was general, kelp, and cornus, and the scents were in order of general, kelp and green tea. The degree of examination was in the order of kelp, general, and seaweed.

Normal Kelp  hemp green tea Cornus pine needles Mulberry leaf Green tea Bokbunja burnish 4.2 3.9 3.4 3.2 3.1 2.9 3.1 2.3 4.5 color 4.1 3.9 3.1 2.9 3.8 2.9 3.0 2.9 4.5 smell 3.9 3.2 2.8 3.2 3.1 2.6 2.9 2.8 3.8 flavor 4.1 3.4 2.6 2.8 3.0 2.4 2.6 2.8 4.1 Striking degree 3.9 4.0 3.1 3.0 3.0 2.6 2.4 2.3 4.3 Overall like 4.3 3.6 2.9 3.0 2.9 2.3 2.4 2.4 4.5

As described above, the present invention cuts dried kelp to the size of 2 × 5cm, weight 0.6∼0.7g, or size 4 × 5cm, weight 1.2∼1.4g to process the kelp into a rectangle, and the processed kelp Put kelp product on the surface by coating kelp blood (cloth) made of functional material mixed with powder of margarine, cornus oil, pine needle powder, mulberry leaf powder, hamcho powder, bokbunja powder, and green tea powder. They put a lot of rice in the rice so that they could cook kelp rice. In this way, by inserting a kelp product when cooking rice, and then cooking rice, and removing the kelp product when putting the rice in the air, the rice is provided to everyone so that men and women of all ages can take the kelp naturally so that they can take the effects of kelp naturally. It will help you stay healthy.

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1 is a bar graph showing the antioxidant effect of each concentration in the nucleic acid layer of hemp, cornus, pine needles, mulberry leaves, hamcho powder.

Figure 2 is a bar graph showing the antioxidant effect in the chloroform layer of hemp, cornus, pine needles, mulberry leaves, hamcho powder.

Figure 3 is a bar graph showing the antioxidant effect of each concentration in the butanol layer of hemp, cornus, pine needles, mulberry leaves, hamcho powder.

Figure 4 is a bar graph showing the antioxidant effect of each concentration in the water layer of hemp, cornus, pine needles, mulberry leaves, hamcho powder.

Figure 5 is a comparative graph showing the antibacterial effect of seaweed, hemp, cornus, pine needles in the ethanol layer.

Claims (3)

In the kelp production method for making kelp rice, Process the kelp by cutting the dried kelp to the size of 2 × 5 ㎝, weight 0.6 ~ 0.7g, Forming a functional powder by uniformly mixing the powder of margarine, cornus oil, pine needle powder, mulberry leaf powder, hamcho powder, bokbunja powder, green tea powder, which are made of 100mesh powder, Forming a functional tangle blood by mixing 0.1 g of the mixed functional ingredient powder at a ratio of 0.1 g of wheat flour paste, Functional kelp product manufacturing method for producing kelp rice, characterized in that the step consisting of drying the coated kelp made of functional ingredients on the outer surface of the kelp. The method of claim 1, Dried kelp is a functional seaweed product manufacturing method for producing kelp rice, characterized in that the kelp processing by cutting to the size of 4 × 5cm, weight 1.2 ~ 1.4g. delete

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