KR101331199B1 - Method for producing bibimbab using food materials having excellent antidiabetic activity - Google Patents

Abstract

The present invention relates to a production method of bibimbab having excellent antidiabetic activity and the bibimbab which is obtained by mixing cooked brown rice and buckwheat, fermented soybean sauce, devil`s-tongue jelly, bellflower root, broccoli, spinach, Lentinus edode, bracken, onion, radish slices, and bean curd. [Reference numerals] (AA) Bibimbab recommended for diabetic patients

Description

Method for producing Bibimbab using food materials having excellent antidiabetic activity

The present invention is a method of producing bibimbap with excellent anti-diabetic activity, characterized in that it is prepared by mixing brown rice buckwheat rice, Cheonggukjang sauce, konjac, bellflower, broccoli, spinach, shiitake mushroom, fern, onion, radish and tofu It relates to a bibimbap produced excellent antidiabetic 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 added to a variety of vegetables, so a variety of vitamins, minerals, fiber and other functional ingredients are a good way to represent 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) 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 a plant material having excellent antidiabetic activity.

The present invention is derived from the above requirements, in the present invention, in order to develop bibimbap with high anti-diabetic activity, suitable ingredients for producing bibimbap among foods with high anti-diabetic activity, such as nutrition, taste, shape and texture In consideration of the compatibility between the ingredients, Cheonggukjang sauce, konjac, bellflower, broccoli, spinach, shiitake mushrooms, bracken, onion, radish and tofu are prepared by adding appropriate amounts to brown rice buckwheat rice, which is now gaining attention in Korea. The purpose of the present invention is to improve the consumption of bibimbap, which is a food, and to improve the anti-diabetic activity, which is excellent in taste and nutrition compared to the existing bibimbap, which can be trusted by consumers.

In order to solve the above problems, the present invention is bibimbap with excellent anti-diabetic activity, characterized in that the mixture of brown rice buckwheat rice, Cheonggukjang sauce, konjac, bellflower, broccoli, spinach, shiitake mushrooms, bracken, onion, radish and tofu It provides a method of manufacturing.

The present invention also provides a bibimbap excellent in antidiabetic activity prepared by the above method.

Bibimbap prepared by using the food ingredients excellent in anti-diabetic activity of the present invention is excellent in taste and texture without being greasy, thereby improving consumer preference, and functional substances such as anti-diabetic components compared to conventional commercial bibimbap. Since it is contained in a large amount, it can provide a functional bibimbap different from the existing commercial bibimbap, and it is expected to 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 an anti-diabetic activity characterized in that it is prepared by mixing brown rice buckwheat rice, Cheonggukjang sauce, konjac, bellflower, broccoli, spinach, shiitake mushroom, fern, onion, radish and tofu It provides an excellent method for producing bibimbap.

In the method of producing bibimbap of the present invention, the Cheonggukjang sauce may be prepared by mixing the anchovy broth with Cheonggukjang, sun-dried salt and chopped garlic, and then boiling it, but not limited thereto. Cheonggukjang sauce to be mixed in the bibimbap of the present invention was prepared to be suitable for the bibimbap source of the cheonggukjang, a food material with excellent anti-diabetic activity other than the general gochujang, not only to enhance the flavor of bibimbap but also to improve the functionality of anti-diabetic.

Bibimbap of the present invention is preferably 160 to 200 parts by weight brown rice buckwheat rice, 30 to 50 parts by weight of Cheonggukjang sauce, 16 to 24 parts by weight of konjac, 16 to 24 parts by weight of bellflower, 16 to 24 parts by weight of broccoli, 16 to 24 spinach It can be prepared by mixing parts by weight, 16 to 24 parts by weight of shiitake mushrooms, 16 to 24 parts by weight of fern, 16 to 24 parts by weight of onion, 16 to 24 parts by weight of radish, and 16 to 24 parts by weight of tofu, and more preferably brown rice Buckwheat rice 180 parts, Cheonggukjang sauce 40 parts, Konnyaku 20 parts, Bellflower 20 parts, Broccoli 20 parts, Spinach 20 parts, Shiitake mushrooms 20 parts, Fern 20 parts, Onions 20 parts, Radish 20 It can be prepared by mixing 20 parts by weight of the weight part and tofu. The above-mentioned ingredients of bibimbap of the present invention are suitable for the production of bibimbap among the foods having high anti-diabetic activity, and are well-matched among ingredients such as nutrition, taste, shape, and texture, and also, the bibimbab franchise business is easy The materials were selected for ease of management. Rice is a high-fiber buckwheat in brown rice, not ordinary white rice, and selected vegetables and fruits use konjac and bellflower, broccoli, spinach, shiitake mushrooms, ferns, and onions to help lower blood sugar. Tofu was also used for protein supplementation.

Bibimbap production method of the present invention is specifically

(a) mixing brown rice and buckwheat at a weight ratio of 8 to 10: 0.5 to 1.5 and washing to make brown rice buckwheat rice;

(b) mixing the anchovy broth with Cheonggukjang, sun-dried salt and chopped garlic and then boiling to produce Cheonggukjang sauce;

(c) preparing konjac, broccoli and tofu by boiling each in boiling water;

(d) preparing roasted bellflower, shiitake mushrooms, ferns and onions, respectively;

(e) seasoning and preparing each of the radish and poached spinach; And

(f) 160 to 200 parts by weight of brown rice buckwheat in step (a) 30 to 50 parts by weight of the prepared soybean paste sauce in step (b), 16 to 24 parts by weight of konjac prepared in step (c), broccoli 16 ~ 24 parts by weight and 16 to 24 parts by weight of tofu, 16 to 24 parts by weight of the bellflower prepared in step (d), 16 to 24 parts by weight of shiitake mushrooms, 16 to 24 parts by weight of fern and 16 to 24 parts by weight of onion ( e) 16 to 24 parts by weight of the prepared radish prepared in step and may comprise the step of mixing 16 to 24 parts by weight of spinach,

More specifically,

(a) mixing brown rice and buckwheat in a weight ratio of 9: 1 and washing to make brown rice buckwheat rice;

(b) mixing the anchovy broth with Cheonggukjang, sun-dried salt and chopped garlic and then boiling to produce Cheonggukjang sauce;

(c) preparing konjac, broccoli and tofu by boiling each in boiling water;

(d) preparing roasted bellflower, shiitake mushrooms, ferns and onions, respectively;

(e) seasoning and preparing each of the radish and poached spinach; And

(f) 40 parts by weight of the prepared Cheonggukjang sauce of step (b), 20 parts by weight of prepared konnyaku of step (c), 20 parts by weight of broccoli and 20 parts of tofu To 20 parts by weight of the prepared bellflower of step (d), 20 parts by weight of shiitake mushrooms, 20 parts by weight of fern and onion 20 parts by weight of the prepared radish and 20 parts by weight of spinach prepared in step (e) It may include.

The present invention also provides bibimbap enhanced antidiabetic activity prepared 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  One: Anti-diabetic  Bibimbap Preparation Using Active Ingredients

(1) Bibimb Sauce Manufacturing

Bibimbose sauce was made with 50 ml of anchovy broth and 4 tablespoons of raw Cheonggukjang, 1 teaspoon sun-dried salt, and 1 teaspoon minced garlic.

(2) bibimbap ingredients and how to make

(a) Brown rice and buckwheat were washed in a 9: 1 ratio and cooked thoroughly.

(b) The konjac was cut into 4 cm lengths and boiled in boiling water.

(c) Put the bellflower in salted water and rub it several times to get enough bitterness. After removing the bitter taste, the bellflower was prepared by cutting into 4 cm lengths, and seasoned with garlic and sesame oil.

(d) Broccoli was prepared by putting salt in boiling water, blanching and rinsing in cold water.

(e) Spinach was trimmed, salted in boiling water, blanched blue, and rinsed in cold water. After squeezing the water of rinsed spinach tight, seasoned with salt, garlic, sesame oil, sesame salt and cut into 4 cm length prepared.

(f) Shiitake mushrooms were purchased as dried shiitake mushrooms and soaked in lukewarm water overnight to cut off the columns. Soaked shiitake mushrooms were prepared by slicing them in the middle and slicing them in soy sauce, garlic, sesame oil, and sesame salt.

(g) The fern purchased a dry fern, soaked in cold water for more than one night, and when it is plump, boil it in hot water and soak it in water to make it taste good. Cooled bracken was cut into 3 cm and seasoned with soy sauce, garlic, sesame oil, and sesame salt and lightly roasted.

(h) Onions prepared by slicing vegetables and roasting slightly in oil.

(i) Radish was cut into 4 cm and prepared by seasoning with red, salt, red pepper powder and sesame salt.

(j) Tofu was cut into 1.5 cm, 1.5 cm, and 0.8 cm thick cubes, sprinkled with coarse salt, and then boiled in boiling water.

(k) To 180 g of brown rice buckwheat rice, made with gritty rice, 40 g of the prepared soy sauce and 20 g of the prepared konnyaku, 20 g of bellflower, 20 g of broccoli, 20 g of spinach, 20 g of shiitake mushrooms, 20 g of onions, 20 onions g, 20 g of radish and 20 g of tofu was finished to eat well (Fig. 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. A commercial bibimbap (G company) sold at a bibimbap restaurant in Jeonju city was used as a comparison.

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) antidiabetic activity

For analysis, 0.5 g of the lyophilized bibimbap was finely ground, extracted with 70% ethanol, and the final volume was adjusted to 50 mL. First, 0.5 g of bibimbap was mixed with 15 mL of 70% ethanol, sonicated for 30 minutes, centrifuged at 7,000 g for 10 minutes (20 ° C), filtered, and extracted three times, followed by extracting the extract to 50 mL. It was prepared by. 1,000 ppm bibimbap samples were prepared in 100 μL in 0.2 U / mL α-glucosidase enzyme solution, 100 mM potassium phosphate buffer (pH 7.0) and 100 mM potassium phosphate buffer (pH 7.0). 2.5 mM p-NPG (p-nitrophenyl α-glucopyranoside) was added thereto and reacted at 37 ° C. for 20 minutes. The absorbance was measured at 405 nm and the inhibitory activity of α-glucosidase was calculated by the following equation compared to the sample-free control. Acarbose, used as an antidiabetic standard, was dissolved in D.W to make 1 mg / ml and treated in the same way as above. A commercial bibimbap (G company) sold at a bibimbap restaurant in Jeonju city was used as a comparison.

α-glucosidase inhibitory activity (%) = ｛1- (A-B / C)｝ × 100

A: Absorbance after reacting sample bibimbap with α-glucosidase

B: Absorbance after reaction with sample bibimbap and α-glucosidase-buffer

C: absorbance after reacting α-glucosidase-buffer with α-glucosidase

(k) antihypertensive capacity

Antihypertensive activity was measured by the spectrophotometric assay and the inhibitory activity of Angiotensin-converting enzyme (ACE) was expressed as ACE inhibition rate. For analysis, 0.5 g of the lyophilized bibimbap was finely ground, extracted with 70% ethanol, and the final volume was adjusted to 50 mL. First, 0.5 g of lyophilized bibimbap powder 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, and extracted three times. Prepared by dialysis to 50 mL. To prepare the enzyme solution, an angiotensin converting enzyme (Sigma, USA) derived from rabbit lung was added to 0.1 M potassium phosphate buffer (pH 8.3) containing 0.3 M NaCl, and dissolved to 0.25 UN / ml. HHL (hippuryl-histidyl-leucine) was dissolved in 0.1 M potassium phosphate buffer (pH 8.3) containing 0.3 M NaCl to prepare 2.5 mM HHL substrate solution. Captopril (Biochemika, U.S.A.) was used as a positive control and analyzed at a concentration of 1,000 ppm for comparison under the same conditions as the bibimbap sample.

That is, 150 uL of substrate solution hippuryl-histidyl-leucine (HHL) and 100 uL of 0.25 UN / mL ACE enzyme solution were added to 100 uL of the extracted sample solution, followed by reaction at 37 ° C. for 30 minutes. After the reaction was stopped by adding 250 uL of 1N HCl, 3 mL of ethyl acetate was added thereto, stirred for 1 minute, and centrifuged (5,000 × g, 10 minutes, 4 ° C.) to obtain 3 mL of the supernatant. After the supernatant was heated to 120 ° C. for 30 minutes and completely dried, 2 mL of distilled water was added and the absorbance was measured at 228 nm to measure ACE inhibitory activity. The control group was tested by adding the same amount of the extraction solvent instead of the extract, and at the same time, the absorbance of the blank group was stopped by adding the sample, the substrate and the enzyme solution, and adding 1N HCl before the reaction, and the ACE inhibitory activity was calculated by the following equation. It was.

ACE inhibition (%) = (C-S / C-B) x 100

S: sample absorbance

C: control absorbance (absorbance of the control which was reacted by adding 100 μL of extraction solvent instead of the sample)

B: blank absorbance (absorbance of blank spheres which stopped enzyme reaction by adding 0.1N HCl solution before enzyme reaction)

(l) 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 components of the anti-diabetic bibimbap of the present invention using a functional plant are as shown in Table 2 below. Moisture content was 73.88%, crude sugar was 18.31%, crude protein was 4.35%, crude fat was 2.41%, crude ash was 1.05%, and crude fat content was the lowest among the three major nutrients.

General Ingredients of Bibimbap General component content(%) moisture 73.88 Ash 1.05 Crude protein 4.35 Crude fat 2.41 Coarse sugar 18.31

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, 1 serving of bibimbap with anti-diabetic foods was 384 Kcal, respectively, corresponding to 48.0% of the estimated calories per meal of Korean males (ages 30-49) and protein content of 17.4 g (Korean males). 30 ~ 49 years old, 95.1% of the recommended protein per meal was confirmed that it is a low-calorie, high-nutrition food.

The ratio of total calories of each nutrient of bibimbap using antidiabetic ingredients was 68.0%, 21% fat, and 11% protein, respectively. The ratio of energy for adults aged 19 or older (carbohydrate 55 ~ 70%, 7-20% protein, 15-25% lipid).

Example  2: Trace Ingredients of Bibimbap

As a result of analyzing the content of vitamin C of the bibimbap of the present invention, it was found that 40.60 mg%. Based on 1 serving of bibimbap (400 g), the vitamin C content of bibimbap using antidiabetic foods was 42.4 mg, which is equivalent to 42.4% of the recommended daily intake of 100 mg for adults (30 ~ 49 years). It was confirmed that it is an excellent source. In addition, as a result of analyzing the mineral content of the bibimbap of the present invention, the total mineral content was 1,546.31 mg per 100 g of bibimbap (DM basis), 102.77 mg of calcium (Ca), 189.63 mg of phosphorus (P), 603.54 mg of sodium, A content of 635.36 mg potassium and 15.01 mg iron was shown.

Vitamin C and Mineral Content in Bibimbap Trace ingredient content Vitamin C (mg%) 40.60

Mineral (mg / 100g)
Ca 102.77 P 189.63 Na 603.54 K 635.36 Fe 15.01 Total 1,546.31

About 20 free amino acids were detected in the bibimbap of the present invention, and the free amino acid content was 8.824 mg / g. On the other hand, tryptophane, 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 0.010 Taurine 0.008 Aspartic acid 0.192 Threonine 0.138 Serine 0.166 Asparagine 0.411 Glutamic acid 0.494 Glycine 0.133 Alanine 0.264 Valine 0.200 Methionine 0.036 Isoleucine 0.145 Leucine 0.244 Tyrosine 0.148 Phenylalanine 0.239 r-Aminobutyric acid 0.194 Histidine 0.102 Tryptophane 4.849 Lysine 0.218 Arginine 0.633 Total 8.824

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) 0.09 Palmitic acid (C16: 0) 10.90 Palmitoleic acid (C16: 1) 0.19 Stearic acid (C18: 0) 4.23 Oleic acid (C18: 1 n9c) 30.68 Linoleic acid (C18: 2 n6c) 47.11 Arachidic acid (C20: 0) 0.54 γ-Linolenic acid (C18: 3 n6) 0.06 cis-11-Eicosenoic acid (C20: 1) 0.51 α-Linolenic acid (C18: 3 n3) 4.02 Arachidonic acid (C20: 4 n6) 0.18 cis-5,8,11,14,17-Eicosapentaenoic acid (C20: 5 n3) 0.05 cis-4,7,10,13,16,19-Docosahexaenoic acid (C22: 6 n3) 0.03 other fatty acids 1.41 Total 100

Example  3: special ingredients of bibimbap and Anti-diabetic  activation

The total dietary fiber content of the bibimbap of the present invention was 11.31 g per 100 g of bibimbap, it can be seen that one meal of bibimbap can 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 has higher activity of antibiotic, antidiabetic and antihypertensive activity than commercial bibimbap. It could be confirmed that it represents.

Content of Special Ingredients of Bibimbap Special ingredient Bibimbap of the present invention Commercial Bibimbap Total Fiber (g / 100g) 11.31 - Total Polyphenolic Compound (mg / 100g) 1123.81 480.95 Electron donating ability (%) 12.20 3.10 α-glucosidase inhibitory activity (%) 17.19 7.80 ACE (angiotensin converting enzyme) inhibitory activity (%) 12.52 6.20

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 5.20 ± 0.70 5.00 ± 0.70 5.60 ± 0.55 5.60 ± 0.60 5.55 ± 0.55

As a result, the bibimbap of the present invention indicates a score of 5 or more points over all items of color, aroma, taste, texture, and overall acceptability, and thus, suggests that the overall acceptability is good.

Claims (4)

Brown rice buckwheat rice 160-200 parts, Cheonggukjang sauce 30-50 parts by weight, Konjac 16-24 parts, Bellflower 16-24 parts, Broccoli 16-24 parts, Spinach 16-24 parts, Shiitake mushrooms 16-24 Weight part, fern 16-24 parts by weight, onion 16-24 parts by weight, radish 16-24 parts by weight and tofu 16-24 parts by weight to produce a bibimbap excellent anti-diabetic activity, characterized in that the manufacturing. delete The method of claim 1,
(a) mixing brown rice and buckwheat at a weight ratio of 8 to 10: 0.5 to 1.5 and washing to make brown rice buckwheat rice;
(b) mixing the anchovy broth with Cheonggukjang, sun-dried salt and chopped garlic and then boiling to produce Cheonggukjang sauce;
(c) preparing konjac, broccoli and tofu by boiling each in boiling water;
(d) preparing roasted bellflower, shiitake mushrooms, ferns and onions, respectively;
(e) seasoning and preparing each of the radish and poached spinach; And
(f) 160 to 200 parts by weight of brown rice buckwheat in step (a) 30 to 50 parts by weight of the prepared soybean paste sauce in step (b), 16 to 24 parts by weight of konjac prepared in step (c), broccoli 16 ~ 24 parts by weight and 16 to 24 parts by weight of tofu, 16 to 24 parts by weight of the bellflower prepared in step (d), 16 to 24 parts by weight of shiitake mushrooms, 16 to 24 parts by weight of fern and 16 to 24 parts by weight of onion ( e) 16 to 24 parts by weight of prepared radish and 16 to 24 parts by weight of spinach prepared in the step of producing a bibimbap excellent antidiabetic activity, characterized in that it comprises the step of manufacturing. Bibimbap excellent in antidiabetic activity prepared by the method of claim 1 or 3.

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