KR101331198B1 - Method for producing bibimbab using food materials having excellent antioxidant activity - Google Patents

Abstract

The present invention relates to a production method of bibimbab having excellent antioxidant activity and the bibimbab which is obtained by mixing cooked black rice, fruit and red pepper paste sauce, egg, paprika, carrot, red cabbage, beet, rubus coreanus fruit jelly, radish sprouts, strawberry, and salmon. [Reference numerals] (AA) Bibimbab having excellent antioxidant effect for maintaining health

Description

Method for producing Bibimbab using food materials having excellent antioxidant activity

The present invention is a method of producing bibimbap with excellent antioxidant activity, characterized in that the black rice, fruit red pepper paste sauce, eggs, paprika, carrots, red radish, beet, bokbunjamu, radish, strawberries and salmon are prepared by mixing The present invention relates to bibimbap, which has excellent antioxidant activity.

As the pursuit of health is spreading around the world, interest in health foods is increasing, such as refraining from meat-based diets and preferring vegetarian diets. In this respect, there is a growing interest in oriental foods that use vegetables abundantly and are not greasy. Especially, Korean food is regarded as excellent food in terms of taste and nutrition.

Bibimbap is one of Korea's finest dishes, mixed with various herbs, beef stir-fry, sashimi, tempura, and sesame oil. Bibimbap is mixed with a variety of vegetables, so it contains a variety of vitamins, minerals, fiber and other functional ingredients, even if it represents a healthy food.

In line with these trends, interest in bibimbap among traditional Korean foods is increasing, and research on bibimbap such as nutrition, functionality, risk assessment, and standard cooking methods of bibimbap, including bibimbap, is being actively conducted. However, most of the research is focused on existing bibimbap, including bean sprouts bibimbap and Jeonju bibimbap, and many attempts have been made to develop new bibimbap, but only a few reports have been made.

Patents related to bibimbap include bibimbap using seafood (seaweed, sea cucumber, sea urchin, abalone, seafood, etc.), and bibimbap using vegetables (raw vegetables, buckwheat sprouts, mulberry leaves, herbs, geumsanchae, green tea, sprouts) depending on the mixed bibimbap ingredients. And bibimbap, assorted pickles, mushrooms bulgogi and nuts, and bibimbap sauce and bibimbap containers.

Korean Patent No. 0522411 discloses a raw vegetable bibimbap, but it is different from the method for producing bibimbap using the foodstuff having excellent antioxidant activity of the present invention.

The present invention is derived from the above requirements, in the present invention, in order to develop a bibimbap with high antioxidant activity, suitable for the production of bibimbap among foods with high antioxidant activity and compatibility between ingredients such as nutrition, taste, shape and texture In consideration of the ingredients selected in the red pepper paste sauce, eggs, paprika, carrots, red radish, beet, bokbunjamu, radish, strawberries and salmon mixed with black rice and appropriate amount of the local food that is currently attracting attention as a healthy food in Korea The purpose is to increase the consumption of bibimbap, and to develop bibimbap with enhanced antioxidant activity that can be trusted by consumers because it is superior in taste and nutrition than conventional bibimbap.

In order to solve the above problems, the present invention is a bibimbap with excellent antioxidant activity, characterized in that the black rice, fruit red pepper paste sauce, eggs, paprika, carrots, red vegetables, beet, bokbunjamu, radish, strawberries and salmon to prepare a mixture It provides a manufacturing method.

In addition, the present invention provides a bibimbap excellent in antioxidant activity prepared by the above method.

Bibimbap prepared by using the food ingredients with excellent antioxidant activity of the present invention is excellent in taste and texture without being greasy, and can enhance consumer's palatability, and a large amount of functional substances such as antioxidant components compared to conventional commercial bibimbap. It is possible to provide functional bibimbap differentiated from existing commercial bibimbap, which will contribute to the expansion of the local bibimbap market.

1 is a photograph showing a bibimbap completed by the method of the present invention.
Figure 2 shows a photograph after lyophilization and grinding the bibimbap of the present invention.

In order to achieve the object of the present invention, the present invention is excellent in antioxidant activity, characterized in that the mixture of black rice, fruit red pepper paste sauce, eggs, paprika, carrots, red vegetables, beets, bokbunjamu, radish, strawberries and salmon It provides a method for producing bibimbap.

In the method of producing bibimbap of the present invention, the fruit gochujang sauce may be prepared by mixing red pepper paste, ground strawberry, sesame oil, chopped garlic, chopped green onion, soy sauce and sesame salt, but is not limited thereto. Sauce of the present invention was prepared by mixing the ingredients such as strawberry, not gochujang could improve the flavor of bibimbap due to more sweet and sour taste.

Bibimbap of the present invention is preferably 160 to 240 parts by weight of black rice, 30 to 50 parts by weight of fruit red pepper paste sauce, 8 to 12 parts by weight of eggs, 16 to 24 parts by weight of paprika, 16 to 24 parts by weight of carrot, 16 to 24 red vegetables It can be prepared by mixing parts by weight, 16 to 24 parts by weight, 16 to 24 parts by weight of bokbunjamu, 8 to 12 parts by weight of pure, 16 to 24 parts by weight of strawberries and 16 to 24 parts by weight of salmon, more preferably black rice 200 parts by weight of rice, 40 parts by weight of red pepper paste sauce, 10 parts by weight of eggs, 20 parts by weight of paprika, 20 parts by weight of carrots, 20 parts by weight of red radish, 20 parts by weight of beetroot, 20 parts by weight of bokbunjamu, 10 parts by weight of radish, strawberry 20 It can be prepared by mixing 20 parts by weight and 20 parts by weight of salmon. The above-mentioned ingredients of bibimbap of the present invention are suitable for the production of bibimbap among the foods with high antioxidant activity, well matched with ingredients such as nutrition, taste, shape, and texture, and also, easy supply and management of materials for the bibimbap franchise business The materials were selected in consideration of the simplicity of Rice used black rice prepared by mixing black rice, not ordinary white rice, and selected vegetables and fruits used carrots rich in beta-carotene and vitamin A, beets rich in antioxidants, strawberries, etc. Salmon containing astaxanthin and vitamins A, D, and E was also used. And the egg was used to make the algae using mainly egg yolk containing the lutein of egg white and yolk, the method was divided into egg white and yolk, mixed with a small amount of white egg yolk and then used as a pole. .

Bibimbap production method of the present invention is specifically

(a) mixing black and white rice at a weight ratio of 1 to 3: 6 to 10, and then washing and soaking in water for 20 to 40 minutes to cook black rice;

(b) preparing a fruit red pepper paste sauce by mixing red pepper paste, ground strawberries, sesame oil, chopped garlic, chopped green onion, soy sauce and sesame salt;

(c) preparing the salmon soaked in vinegar, and eggs are prepared by pouring it into the ground;

(d) shredding each of paprika, carrot, red vegetable, beet and bokbunjam and preparing vegetables; And

(e) 160 to 240 parts by weight of black rice in step (a), 8 to 12 parts by weight of no-purity and 16 to 24 parts by weight of strawberries, and 30 to 50 parts by weight of the prepared fruit kochujang sauce of step (b), 16-24 parts by weight of prepared salmon in step c) and 8-12 parts by weight of egg ground, 16-24 parts by weight of prepared paprika in step (d), 16-24 parts by weight of carrot, 16-24 parts by weight of red radish, beet 16 It may comprise the step of mixing ~ 24 parts by weight and 16 ~ 24 parts by weight bokbunjamu,

More specifically,

(a) mixing black and white rice in a weight ratio of 2: 8, washing, soaking in water for 30 minutes, and preparing black rice;

(b) preparing a fruit red pepper paste sauce by mixing red pepper paste, ground strawberries, sesame oil, chopped garlic, chopped green onion, soy sauce and sesame salt;

(c) preparing the salmon soaked in vinegar, and eggs are prepared by pouring it into the ground;

(d) shredding each of paprika, carrot, red vegetable, beet and bokbunjam and preparing vegetables; And

(e) 200 parts by weight of black rice in step (a), 10 parts by weight of radish, 20 parts by weight of strawberries, 40 parts by weight of prepared fruit kochujang sauce in step (b), 20 parts of prepared salmon in step (c) Part 10 and 10 parts by weight of egg ground, may include mixing 20 parts by weight of the prepared paprika in step (d), 20 parts by weight of carrots, 20 parts by weight of red radish, 20 parts by weight and 20 parts by weight of bokbunjajak.

The present invention also provides bibimbap enhanced antioxidant activity produced by the above method.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacture of Bibimbap Using Antioxidant-Friendly Ingredients

(1) manufacture of red pepper paste sauce

Mix the sauce ingredients with 3 tablespoons of red pepper paste, 3 tablespoons of red pepper paste, 1 teaspoon of sesame oil, 1 teaspoon of chopped garlic, 1 teaspoon of chopped green onion, 1 teaspoon of soy sauce, and 1 teaspoon of sesame salt. I made the sauce.

(2) bibimbap ingredients and how to make

(a) The black and white rice was washed at a ratio of 2: 8, soaked for at least 30 minutes, and cooked.

(b) Salmon was prepared by purchasing smoked salmon and soaking it in red vinegar (vinegar).

(c) The eggs were carefully broken and divided into yolks and whites, and the yolks were mixed with 1/2 tablespoon of whites and filtered through a sieve. A little oil was put in a frying pan and the yolk was spread evenly over a low heat to be burned so as not to burn to prepare an egg ground.

(d) Paprika and carrots were washed and sliced to about 4 cm and slightly fried in oil to prepare.

(e) The red vegetables were thinly sliced and roasted in oil.

(f) Beet and Bokbunjakja prepared by thinly sliced each 4 cm long.

(g) Radish was washed and prepared.

(h) Strawberries were chopped and washed to prepare them.

(i) 40 g of the prepared red pepper paste sauce, 10 g of the prepared egg ground, 10 g of paprika, 20 g of carrots, 20 g of carrots, 20 g of beets, 20 g of beetroot jelly, 20 g of radish 10 g, 20 g of strawberries and 20 g of salmon were finished with pretty (Figure 1).

1. Experimental Method

(a) Lyophilization

Bibimbap 1 serving (400 g) prepared by the method of Preparation Example 1 was lyophilized and pulverized to 100 mesh or less (FIG. 2).

(b) general component analysis

General components were analyzed according to the AOAC method. In other words, moisture was analyzed at 105 ℃ atmospheric pressure drying, crude ash at 550 ℃ direct liquefaction, crude protein at kjeldahl, crude fat at soxhlet extraction.

(c) vitamin C

Vitamin C analysis was quantified by the indophenol titration method specified in the Food Code. First, 1 g of a sample (bibimbap lyophilized powder) is weighed to prepare a test solution, and then exactly the same amount of metaphosphate-acetic acid solution is mixed well to make an even porridge. A certain amount (W g) of porridge was transferred to a 100 mL volumetric flask, and diluted to 100 mL with dilute metaphosphate-acetic acid solution. This solution was filtered to give a test solution. 10 mL of the prepared test solution was precisely taken in an Erlenmeyer flask and immediately titrated with indophenol solution until the red color persisted for at least 5 seconds. At this time, the consumption amount of the indophenol solution was set to S mL and the reduced vitamin C content in the sample was as follows. It calculated | required by the formula.

Reduced Vitamin C (mg / 100 g) = A mg × S / T × 10 × (sample collection × 2 / W) × (100 / sample collection (g)

A mg: Ascorbic acid amount corresponding to T mL of indophenol solution

(d) minerals

Minerals were analyzed by the micronutrient test method of the Food Code. That is, lyophilized bibimbap was pulverized, and each 10 g was taken into a decomposition flask, 15 mL of nitric acid was added thereto, and the mixture was slowly heated slightly. After the initial severe reaction, the temperature was raised again. Heated until nitric acid was volatilized and the contents dried, and 10 mL of a mixture of nitric acid and distilled water 1: 2 and 30 mL of perchloric acid solution were slowly heated. The heating was continued to decompose until the solids were completely dissolved and the liquid became almost colorless. After the decomposition, the liquid was washed and transferred to the evaporation dish to evaporate perchloric acid. 10 mL of a solution mixed with hydrochloric acid and distilled water at 1: 2 was added to the residue, which was then warmed in a water bath to completely dissolve and then diluted to 100 mL to obtain a test solution.

The elements other than phosphorus (P) were analyzed by atomic absorption spectrophotometer (Solaar M5, Thermo elemental Ltd., England), and phosphorus (P) was analyzed by molybdenum blue colorimetric method. That is, add 2 mL of ammonium molybdate and 2 mL of hydroquinone to 1 mL of the test solution, mix, add 2 mL of Na ₂ SO ₃ , fill it with distilled water, make a total of 25 mL, and react for 30 minutes. (UV-1650PC, Shimadzu Co., Kyoto, Japan) was measured at 650 nm.

(e) free amino acids

The free amino acid content of bibimbap was analyzed using an amino acid automatic analyzer (S433, Sykam Co, Germany). 70% ethanol was added to 1 g of the sample, and the sample was extracted at 80 ° C. for 15 minutes with a microwave sample pretreatment device (Mars X, CEM Co., USA). After filtration under reduced pressure, 70% ethanol was added to the residue, and the mixture was repeatedly extracted under the same conditions. The extract was concentrated under reduced pressure at 45 ° C. to remove water, and then transferred to a separatory funnel to remove ether by adding ether, and the separated water layer was concentrated under reduced pressure at 45 ° C. to completely remove solvent. The solution was dissolved in sample dillution buffer (pH 2.2), purified to 10 mL, and filtered through a 0.2 μm syringe membrane filter (ChromTECH, Inc., MN, U.S.A). This was analyzed using the amino acid analysis system (Sykam S-4300, Germany) under the conditions shown in Table 1 below.

(f) fatty acids

Fatty acid extraction of the sample was carried out according to the Food Code. That is, lyophilized bibimbap was pulverized, and then extracted by adding a predetermined amount of ether and filtered. All the filtrates were combined, transferred to a separatory funnel, mixed with a small amount of distilled water, the ether layer was separated, dehydrated with anhydrous Na ₂ SO ₄ , and filtered. The filtrate was then concentrated under reduced pressure at 40 ° C. with a rotary vacuum evaporator to remove the solvent to obtain total lipids. Fatty acid composition was analyzed by gas chromatography (6890N, Agilent technology, USA) after methyl esterification of lipids.

That is, 0.2 g of the extracted lipid was added with 5 mL of 0.5 N NaOH / methanol, hydrolyzed in a water bath for 10 minutes, and 5 mL of 14% BF ₃ -methanol was added thereto, heated for 2 minutes, methyl esterified, extracted with n-hexane, and then fatty acid. Used as analytical sample. At this time, the analysis condition of GC was SP-2560 (100 m × 0.25 mm, film thickness 0.20 μm), and the detector was a flame ionization detector (FID). The initial temperature of the column was 140 ° C. and maintained for 5 minutes, and then maintained at 4 ° C./min to 240 ° C. for 19 minutes. The temperature of the injector and detector was 260 ° C, the carrier gas was N ₂ , and the flow rate was 0.8 mL / min. Each fatty acid was identified by comparing the retention time with the standard fatty acid methyl ester mixture (supelco 37 comp FAME Mix 10mg / ml in CH ₂ Cl ₂ ) under the same conditions.

(g) total dietary fiber

Total dietary fiber analysis was performed by measuring 1 g of lyophilized bibimbap, which was lyophilized according to the method of measuring non-digestible residues by digestive enzymes, and taken in a 500 mL beaker, followed by 0.08 M Phosphate buffer ( pH 6.0) 50 mL was added. The pH of this solution was measured and adjusted to pH 6.0 ± 0.2 using 0.275N NaOH if acidic and 0.325M HCl with alkali. 0.1 mL Termamyl (heat stable α-amylase) solution was added thereto, and the reaction was carried out in a shaking water bath at 95 ° C. by covering the beaker with aluminum foil. Allow the solution to cool at room temperature for 30 minutes, adjust to pH 7.5 ± 0.1 with 10 mL of 0.275N NaOH solution, add 0.1 mL of the prepared protease solution with 5 mg of protease in 1 mL of phosphate buffer, and then place the beaker Covered with foil and reacted for 30 minutes in an incubator at 60 ° C. Add 10 mL of 0.325M HCl to pH 4.0 ~ 4.6, add 0.1 mL of amyloglucosidase, cover the beaker with aluminum foil, and react for 30 minutes in an incubator at 60 ℃. % Ethanol was added to 285 mL of 4 times the amount of the solution and then precipitated. 0.5 g of celite was placed in a glass filter, and the obtained volume was placed on the upper filter funnel, and the celite was evenly soaked with 78% ethanol to form a single membrane. The reaction mixture was suction filtered.

 Once the filtration was completed, it was washed twice with 20 mL of 78% ethanol, then twice with 10 mL of 95% ethanol, and then with twice with 10 mL of acetone. After washing, the crucible containing the precipitate was dried overnight in a 105 ℃ dryer, cooled in a desiccator and weighed. One of the two samples quantified the protein by Kjeldahl method and the other one was incubated at 525 ° C for 5 hours to quantify the ash and applied to TDF formula to calculate the total dietary fiber content.

(h) total polyphenolic compounds

Total polyphenol content was measured by Folin-Ciocalteu method. For analysis, 0.5 g of the lyophilized bibimbap was finely ground, extracted with 70% ethanol, and the final volume was 50 mL. First, 0.5 g of bibimbap was mixed with 15 mL of 70% ethanol for 30 minutes, sonicated for 30 minutes, centrifuged at 7,000 g for 10 minutes (20 ° C), filtered, extracted three times, and extracted with 50 mL. It was prepared by. 0.1 mL of this extract, 3.9 mL of distilled water, and 0.5 mL of folin-ciocalteu reagent were mixed and left at room temperature for 5 minutes. 100 ul of saturated sodium carbonate solution was added to the solution, which was allowed to react at room temperature for 30 minutes, and then absorbance was measured at 725 nm. The phenol content was expressed using gallic acid as a standard, and a commercial bibimbap (G company) sold in Bibimbap restaurant in Jeonju city was used as a comparison.

(i) antioxidant activity

Antioxidant activity was confirmed by DPPH free radical scavenging ability, and 0.5 g of lyophilized bibimbap was extracted with 70 g of ethanol and extracted with 50 mL of final volume. First, 0.5 g of bibimbap was mixed with 15 mL of 70% ethanol for 30 minutes, sonicated for 30 minutes, centrifuged at 7,000 g for 10 minutes (20 ° C), filtered, extracted three times, and extracted with 50 mL. It was prepared by. That is, 0.1 mM DPPH solution was prepared by dissolving DPPH (1,1-diphenyl-2-picrylhydrazyl) in ethanol. The pretreated sample was mixed with 0.1 mM DPPH solution at a concentration of 10,000 ppm, and then reacted at 37 ° C. for 30 minutes, and the absorbance was measured at 517 nm. The hydrogen donating ability was calculated from the following equation compared with the sample-free control.

Ascorbic acid, used as an antioxidant standard, was dissolved in ethanol as an antioxidant comparator and made into 10,000 ppm, and was treated in the same manner as above.

DPPH free radical scavenging activity (%) = {1- (A-B / C)} 100

A: Absorbance after reacting the sample extract with DPPH

B: Absorbance after reaction with sample extract and ethanol

C: absorbance after reacting ethanol and DPPH

(j) sensory evaluation

The inspector for the palatability test for the development of bibimbap using functional food was selected from 6 men and 6 women in their 20s and 40s for the researchers of Jeonju Institute of Biomaterials. The sensory evaluation was performed between 10 am and 11 am or between 4 pm and 5 pm. The evaluation was collected about 10 minutes after the distribution of the samples by the experimental personnel.

Samples were prepared for 200 g of half a meal and the temperature was maintained at 65 ° C. or higher. For the sensory evaluation, scorecards were distributed to each surveyor and the degree of preference of each item was measured by 7 point scale. The question about each menu's characteristics was five questions that explained five items, including appearance (color), aroma, taste, texture (texture) and overall preference, and the scale was a 7-point scale (1: very disliked). , 4: normal, 7: very good).

Example  1: General Ingredients of Bibimbap

General ingredients of the antioxidant bibimbap of the present invention using a functional plant is shown in Table 2 below. Water content was 64.31%, crude glycoside was 27.87%, crude protein was 3.73%, crude fat was 3.13%, crude ash was 0.97%, and crude fat content was the lowest among the three major nutrients.

General Ingredients of Bibimbap General component content(%) moisture 64.31 Ash 0.97 Crude protein 3.73 Crude fat 3.13 Coarse sugar 27.87

The estimated daily calorie requirement for men (30-49 years old) is 2,400 Kcal and the recommended daily protein amount is 55 g, according to the Korean Nutrition Intake Standard (2010). When calculated, the required calorie estimate is 800 Kcal and the recommended protein is 18.3 g. The FAO / WHO energy conversion coefficient (protein 2.44 Kcal / g, fat 8.37 Kcal / g, carbohydrate 3.57 Kcal / g) presented in the food composition table published by RDA for the bibimbap content of functional foods When multiplied, the calorie value of bibimbap using antioxidant ingredients was 539 Kcal, respectively, corresponding to 67.4% of the estimated calories per meal of Korean males (ages 30-49), and the protein content was 14.9 g. ~ 49 years of age, 81.4% of the recommended protein per meal was confirmed that it is a low-calorie, high-nutrition food.

The ratio of total calories of nutrients of bibimbap using antioxidant ingredients was 73.9% of carbohydrates, 19.4% of fat, and 6.7% of protein, respectively. 7-20%, lipid 15-25%).

Example  2: Trace Ingredients of Bibimbap

As a result of analyzing the vitamin C content of the bibimbap of the present invention, it was found to be 39.73 mg%. Based on the amount of bibimbap (400 g) per person, the vitamin C content of bibimbap using antioxidant ingredients was 56.7 mg, which is equivalent to 56.7% of the recommended daily intake of 100 mg for adults (age 30 ~ 49). It could be confirmed that it is a supply source. In addition, as a result of analyzing the mineral content of the bibimbap of the present invention, the total mineral content was 1,191.03 mg per 100 g of bibimbap (DM basis), 45.67 mg of calcium (Ca), 131.39 mg of phosphorus (P), 565.14 mg of sodium, 436.87 mg potassium and 11.96 mg iron.

Vitamin C and Mineral Content in Bibimbap Trace ingredient content Vitamin C (mg%) 39.73

Mineral (mg / 100g)
Ca 45.67 P 131.39 Na 565.14 K 436.87 Fe 11.96 Total 1,191.03

About 20 free amino acids were detected in the bibimbap of the present invention, and the total free amino acid content was 1.955 mg / g. On the other hand, asparagine, glutamic acid, aspartic acid, and arginine were shown as major amino acids, and essential amino acids such as isoleucine, leucine, and leucine Lysine, methionine, phenylalanine, threonine and valine were evenly distributed throughout.

Free Amino Acid Content of Bibimbap Free amino acid Content (mg / g) Phosphoserine 0.003 Taurine 0.001 Aspartic acid 0.116 Threonine 0.072 Serine 0.136 Asparagine 0.565 Glutamic acid 0.214 Glycine 0.172 Valine 0.077 Methionine 0.015 Isoleucine 0.058 Leucine 0.069 Tyrosine 0.036 Phenylalanine 0.049 r-Aminobutyric acid 0.079 Histidine 0.032 Lysine 0.070 Arginine 0.191 Total 1.955

The results of analyzing the main fatty acid composition of the bibimbap of the present invention are shown in Table 5. The major fatty acids were linoleic acid, oleic acid, stearic acid, and palmitic acid, which had the highest content of linoleic acid and even distribution of essential fatty acids. It was.

Fatty Acid Composition in Bibimbap Fatty Acid Area (%) Myristic acid (C14: 0) 0.51 Palmitic acid (C16: 0) 13.04 Palmitoleic acid (C16: 1) 1.18 Stearic acid (C18: 0) 4.24 Oleic acid (C18: 1 n9c) 33.59 Linoleic acid (C18: 2 n6c) 37.48 Arachidic acid (C20: 0) 0.37 γ-Linolenic acid (C18: 3 n6) 0.27 cis-11-Eicosenoic acid (C20: 1) 0.99 α-Linolenic acid (C18: 3 n3) 3.54 Arachidonic acid (C20: 4 n6) 0.33 cis-5,8,11,14,17-Eicosapentaenoic acid (C20: 5 n3) 0.44 cis-4,7,10,13,16,19-Docosahexaenoic acid (C22: 6 n3) 0.56 other fatty acids 3.46 Total 100

Example  3: Special Ingredients and Antioxidant Activity of Bibimbap

The total dietary fiber content of the bibimbap of the present invention was 7.57 g per 100 g of bibimbap, and it was found that one meal of bibimbap could satisfy a substantial portion of sufficient intake per day. In addition, it was confirmed that the total polyphenol content of bibimbap of the present invention is higher than that of commercial bibimbap, and also, the bibimbap of the present invention showed higher antioxidant activity than commercial bibimbap.

Content of Special Ingredients of Bibimbap Special ingredient Bibimbap of the present invention Commercial Bibimbap Total Fiber (g / 100g) 7.57 - Total Polyphenolic Compound (mg / 100g) 1061.90 480.95 Electron donating ability (%) 15.00 3.10

Example  4: sensory evaluation of bibimbap

In order to analyze the sensory properties of the bibimbap of the present invention, the appearance (color), aroma, taste, texture and overall acceptability were evaluated by a seven-point scale method. The scoring criteria at this time were “very good”, 7 points, “normal” was 4 points, and “very bad” was 1 point, and the results are shown in Table 7.

Sensory Evaluation of Bibimbap color incense flavor Texture Likelihood Bibimbap of the present invention 6.60 ± 0.60 6.15 ± 0.65 6.40 ± 0.75 5.35 ± 0.55 6.50 ± 0.55

As a result, the bibimbap of the present invention exhibited a score of 5 or more points in all items, and in particular, a high score of 6 or more points in color, aroma, taste, and overall preference, indicating that the overall preference is good.

Claims (4)

Black rice, fruit gochujang sauce, eggs, paprika, carrots, red cabbage, beet (beet), Bokbunjakja, radish, strawberries and salmon method for producing bibimbap with excellent antioxidant activity, characterized in that the production. According to claim 1, 160 to 240 parts by weight of black rice, 30 to 50 parts by weight of fruit red pepper paste sauce, 8 to 12 parts by weight of eggs, 16 to 24 parts by weight of paprika, 16 to 24 parts by weight of carrots, 16 to 24 parts by weight of red radish , Bibimbap with excellent antioxidant activity, characterized in that it is prepared by mixing 16 to 24 parts by weight, 16 to 24 parts by weight of bokbunjamu, 8 to 12 parts by weight of pure, 16 to 24 parts by weight of strawberries and 16 to 24 parts by weight of salmon. Manufacturing method. The method of claim 1,
(a) mixing black and white rice at a weight ratio of 1 to 3: 6 to 10, and then washing and soaking in water for 20 to 40 minutes to cook black rice;
(b) preparing a fruit red pepper paste sauce by mixing red pepper paste, ground strawberries, sesame oil, chopped garlic, chopped green onion, soy sauce and sesame salt;
(c) preparing the salmon soaked in vinegar, and eggs are prepared by pouring it into the ground;
(d) shredding each of paprika, carrot, red vegetable, beet and bokbunjam and preparing vegetables; And
(e) 160 to 240 parts by weight of black rice in step (a), 8 to 12 parts by weight of no-purity and 16 to 24 parts by weight of strawberries, and 30 to 50 parts by weight of the prepared fruit kochujang sauce of step (b), 16-24 parts by weight of prepared salmon in step c) and 8-12 parts by weight of egg ground, 16-24 parts by weight of prepared paprika in step (d), 16-24 parts by weight of carrot, 16-24 parts by weight of red radish, beet 16 Method for producing bibimbap with excellent antioxidant activity, characterized in that it comprises a step of mixing ~ 24 parts by weight and 16 ~ 24 parts by weight of bokbunjajam. Bibimbap which is excellent in antioxidant activity manufactured by the method of any one of Claims 1-3.

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