KR101855005B1 - Method for manufacturing funtional cereals containing white kidney bean - Google Patents
Method for manufacturing funtional cereals containing white kidney bean Download PDFInfo
- Publication number
- KR101855005B1 KR101855005B1 KR1020160154952A KR20160154952A KR101855005B1 KR 101855005 B1 KR101855005 B1 KR 101855005B1 KR 1020160154952 A KR1020160154952 A KR 1020160154952A KR 20160154952 A KR20160154952 A KR 20160154952A KR 101855005 B1 KR101855005 B1 KR 101855005B1
- Authority
- KR
- South Korea
- Prior art keywords
- white kidney
- kidney bean
- powder
- mixture
- cereals
- Prior art date
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 83
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000013339 cereals Nutrition 0.000 title claims description 52
- 239000000843 powder Substances 0.000 claims abstract description 55
- 239000000203 mixture Substances 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 15
- 235000021332 kidney beans Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims description 30
- 235000009566 rice Nutrition 0.000 claims description 30
- 235000021329 brown rice Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 239000004475 Arginine Substances 0.000 claims description 5
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 244000215068 Acacia senegal Species 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229920000084 Gum arabic Polymers 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000000205 acacia gum Substances 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 108010046377 Whey Proteins Proteins 0.000 claims 1
- 230000008595 infiltration Effects 0.000 claims 1
- 238000001764 infiltration Methods 0.000 claims 1
- 238000005360 mashing Methods 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000005911 diet Nutrition 0.000 abstract description 8
- 230000037213 diet Effects 0.000 abstract description 8
- 235000014633 carbohydrates Nutrition 0.000 abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 abstract description 6
- 239000011259 mixed solution Substances 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 239000011248 coating agent Substances 0.000 abstract description 4
- 238000000576 coating method Methods 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract 1
- 230000000149 penetrating effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000004464 cereal grain Substances 0.000 description 14
- 235000013325 dietary fiber Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 150000001413 amino acids Chemical group 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000012754 curcumin Nutrition 0.000 description 2
- 229940109262 curcumin Drugs 0.000 description 2
- 239000004148 curcumin Substances 0.000 description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 239000005995 Aluminium silicate Substances 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000008991 Curcuma longa Species 0.000 description 1
- 244000007835 Cyamopsis tetragonoloba Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 235000012211 aluminium silicate Nutrition 0.000 description 1
- 235000006533 astragalus Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical compound O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
본 발명은 흰강낭콩을 함유하는 기능성 곡류 제조 방법에 관한 것으로, 보다 상세하게는 흰강낭콩 성분을 통해 곡류의 주성분인 탄수화물의 흡수를 저하시켜 기능성 건강식품 및 다이어트 식품으로 곡류를 사용할 수 있도록 하는 흰강낭콩을 함유하는 기능성 곡류 제조 방법에 관한 것이다.The present invention relates to a method for producing functional cereals containing white kidney beans, and more particularly, to a method for producing functional white cereal beans which is capable of reducing the absorption of carbohydrate, which is a major component of cereals, To a method for producing a functional grain.
최근 식품관련 업계에서는 수입쌀 시장 개방에 대비하여 부가가치를 극대화하고, 생산량이 꾸준하게 증가 추세에 있는 국내산 쌀의 소비 촉진을 위하여 기존의 일반 쌀 개념에서 탈피하여 기능성이 부가된 다양한 형태의 쌀 및 관련 가공 제품을 개발하고 있는 실정이며, 이와 관련된 기능성 쌀의 시장규모는 친환경 쌀을 제외한 가공 쌀 시장이 수 천 억 원 정도에 이르는 것으로 추정되며, 건강지향적 식품에 대한 국민적 관심의 증가와 소비확대에 기인하여 점차 증가하는 추세이다.Recently, in the food industry, in order to maximize the added value in preparation for the opening of the imported rice market, and to promote the consumption of domestic rice, which has been steadily increasing in production, The market for functional rice is estimated to be several hundred billion won, except for eco-friendly rice. The increase of public interest in health-oriented food and the increase in consumption This trend is gradually increasing.
기능성 쌀 중에서 홍국쌀과 각종 버섯 쌀을 대표로 하는 배양 쌀은 쌀을 수세 후 증자 살균하여 종균을 쌀에 접종하고 10일 이상 최대 30일 정도까지 일정한 조건에서 고체발효를 통하여 만들어진다. 그러나 이들 제품은 홍국쌀의 경우 모나 콜린 K, 버섯 쌀의 경우 버섯 고유의 다양한 기능성 물질이 배양과정에서 쌀에 함유된다는 장점을 지니고 있으나, 특유의 이미와 이취로 인하여 식품의 고유한 기능인 식미가 현저히 떨어지며, 장시간의 제조공정에 따른 제조비용의 증가로 인하여 최종적인 제품가격이 시장에서 경쟁력을 가지기 어려워 폭넓은 소비계층의 확보가 힘들며, 가격의 면에서 구매하고자 하는 소비자의 부담을 가중시키는 단점이 있다.Cultivated rice, which is representative of Hongkuk Rice and various kinds of mushroom rice, is prepared by sterilization of rice after washing with water, and solid fermentation is carried out for 10 days or more for up to 30 days under constant conditions. However, these products have the advantage that various functional materials unique to mushroom are contained in rice in the case of monacolin K and mushroom rice in the case of Hongkuk rice, but the distinctive function of the food, which is a unique function of the food, It is difficult for the final product price to be competitive in the market due to the increase in the manufacturing cost due to the long manufacturing process and thus it is difficult to obtain a wide consumption level and the burden on the consumers to purchase is added .
이러한 배양 쌀의 단점을 보완하고자 개발된 기능성 코팅 쌀은 쌀을 도정하고, 세정하는 과정에 변화를 주거나 흡착코팅 등을 통해 기능을 보강한 쌀로서, 키토산, 미네랄, 칼슘, 감귤추출물, 효모추출물, 황기추출물, 산수유추출물 등의 기능성 성분 또는 영양성분이 첨가된 쌀 및 보리 등의 곡류가 시장에 선을 보이고 있다.Functionally coated rice developed to complement the disadvantages of such cultured rice is rice which has been modified by changing the process of rice making, washing or adsorption coating, and is made up of chitosan, minerals, calcium, citrus extract, yeast extract, Such as rice, barley and other functional ingredients such as Hwanggi extract and corn oil extract, or nutritional ingredients.
이들 코팅 쌀 및 코팅 곡류는 첨가된 기능성 성분 및 영양성분에 의하여 각종 성인병을 예방하는 효과가 있거나, 곡류에 결핍된 영양소를 공급가능한 장점이 있을 뿐만 아니라, 곡류의 고유한 식미를 저해하지 않으며, 제조과정의 단순화에 의한 가격경쟁력의 확보가 가능하여 기능성 쌀 시장의 확대에 기여할 것으로 전망된다.These coated rice and coated cereals are effective for preventing various adult diseases by the added functional ingredients and nutrients, or for supplying nutrients lacking in cereals, and they do not inhibit the inherent taste of cereals, It is possible to secure price competitiveness by simplifying the process and contribute to the expansion of the functional rice market.
그런데, 상기와 같은 종래 기술에는 다음과 같은 문제점이 있었다.However, the above-described conventional techniques have the following problems.
종래의 기능성 곡류는 성인병을 예방하는 등의 다양한 기능성이 있지만, 탄수화물인 곡류 자체의 성분에 의한 비만 등을 개선하지 못하여 다이어트 식품으로 적절히 사용되지 못하는 문제점이 있었다.Conventional functional cereals have various functionalities such as prevention of adult diseases, but they have not been used properly as diet foods because they can not improve obesity due to the components of carbohydrates themselves.
이에 본 발명은 상기와 같은 종래의 제반 문제점을 해소하기 위해 안출된 것으로,SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art,
본 발명의 목적은, 흰강낭콩 성분을 통해 곡류의 주성분인 탄수화물의 흡수를 저하시켜 기능성 건강식품 및 다이어트 식품으로 곡류를 사용할 수 있도록 하는 흰강낭콩을 함유하는 기능성 곡류 제조 방법을 제공함에 있다.It is an object of the present invention to provide a method for producing functional cereal grains containing white kidney beans, which can reduce the absorption of carbohydrates, which are the major components of cereals, through white kidney bean components, thereby allowing cereals to be used as functional health foods and diet foods.
상기와 같은 목적을 달성하기 위해 본 발명에 따른 "흰강낭콩을 함유하는 기능성 곡류 제조 방법"은, 흰강낭콩을 볶거나 증숙한 후에 이를 분쇄하여 흰강낭콩 분말을 준비하는 흰강낭콩 분말 준비 단계와; 상기 흰강낭콩 분말을 물에 혼합하여 흰강낭콩 혼합액을 준비하는 흰강낭콩 혼합액 준비 단계와; 곡류를 세척한 후에 건조시켜 세척된 곡류를 준비하는 곡류 준비 단계와; 세척 건조된 곡류에 상기 흰강낭콩 혼합액을 코팅하거나, 상기 곡류를 상기 흰강낭콩 혼합액에 침지시킨 후에 진공 상태에서 상기 곡류를 교반시켜, 상기 흰강낭콩 혼합액을 상기 곡류에 침투시키는 혼합액 침투 단계와; 상기 곡류를 열풍 건조기로 건조시키는 곡류 건조 단계를; 포함하는 것을 특징으로 한다.In order to achieve the above object, the present invention provides a method for preparing a white kidney bean powder, comprising the steps of: preparing white kidney bean powder by roasting or ripening white kidney bean and then pulverizing it to prepare white kidney bean powder; Preparing a mixture of white kidney beans by mixing the white kidney bean powder with water to prepare a white kidney bean mixture; A grain preparation step of washing the cereals and drying the cereals to prepare washed cereals; Mixing the white kidney bean mixture liquid with the washed and dried cereal grains, or immersing the cereal grains in the white kidney bean mixture, stirring the cereal grains in a vacuum state to permeate the white kidney bean mixture into the cereal grains; A cereal drying step of drying the cereals with a hot air dryer; .
또한, 본 발명에 따른 "흰강낭콩을 함유하는 기능성 곡류 제조 방법"의 상기 흰강낭콩 혼합액 준비 단계에서, 상기 흰강낭콩 혼합액은, 상기 흰강낭콩 분말 100g에 대해 아라비아검 또는 구아검 0.1 내지 1g, 물 400 내지 1200g, 발효주정 50 내지 100g의 중량비율로 혼합하여 혼합물을 제조하고, 상기 혼합물을 분쇄기로 분쇄하여 제조되는 것을 특징으로 한다.In addition, in the preparation process of the white kidney bean mixture liquid of the "method for producing white kidney beans containing functional cereals" according to the present invention, the white kidney bean mixture is prepared by mixing 0.1 g to 1 g of gum arabic or guar gum, To 1200 g, and fermented alcohol in a weight ratio of 50 to 100 g to prepare a mixture, and pulverizing the mixture with a pulverizer.
또한, 본 발명에 따른 "흰강낭콩을 함유하는 기능성 곡류 제조 방법"의 상기 흰강낭콩 혼합액 준비 단계에서, 상기 흰강낭콩 분말은, 미강 분말, 강황 분말, 피토스테롤 분말, 난소화성 말토 덱스트린 분말, 아르기닌 분말, 무청 분말, 녹차 분말 중의 어느 하나 또는 둘 이상의 혼합 분말이 추가되어 혼합되는 과정을, 더 포함하고, 상기 흰강낭콩 분말에 대한 상기 추가되는 분말의 혼합 중량은, 상기 흰강낭콩 분말과 같거나 적은 것을 특징으로 한다.In the preparation of the white kidney bean mixture solution of the method of the present invention for producing functional cereal beans containing white kidney beans, the white kidney bean powder is selected from the group consisting of rice bran powder, turmeric powder, phytosterol powder, indigestible maltodextrin powder, arginine powder, Wherein the mixed weight of the powder added to the white kidney bean powder is the same as or less than that of the white kidney bean powder .
또한, 본 발명에 따른 "흰강낭콩을 함유하는 기능성 곡류 제조 방법"의 상기 곡류는, 백미, 현미, 발아현미, 보리 중의 어느 하나이거나 이들의 중의 둘 이상을 혼합한 혼합곡인 것을 특징으로 한다.Further, the cereal of the "method for producing a functional grain containing white kidney bean" according to the present invention is characterized in that it is any one of white rice, brown rice, germinated brown rice, and barley, or a mixture of two or more of these.
상술한 바와 같은 본 발명은, 흰강낭콩 성분을 통해 곡류의 주성분인 탄수화물의 흡수를 저하시켜 기능성 건강식품 및 다이어트 식품으로 곡류를 사용할 수 있고, 그에 따라 기능성 및 다이어트 식품으로 곡류의 소비가 현저히 증대되는 효과를 갖는다.INDUSTRIAL APPLICABILITY As described above, the present invention can reduce the absorption of carbohydrate, which is a major component of cereal grains, through white kidney bean components, so that cereal grains can be used as functional health food and diet food, and thus consumption of cereal as a functional and diet food is remarkably increased Effect.
이하 본 발명의 바람직한 실시예가 도시된 첨부 도면을 참조하여 보다 상세하게 설명하면 다음과 같다. 그러나 본 발명은 다수의 상이한 형태로 구현될 수 있고, 기술된 실시예에 제한되지 않음을 이해하여야 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood, however, that the invention can be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
본 발명에 따른 흰강낭콩을 함유하는 기능성 곡류 제조 방법은 흰강낭콩 분말을 준비하는 흰강낭콩 분말 준비 단계와, 흰강낭콩 분말의 혼합액을 준비하는 흰강낭콩 혼합액 준비 단계와, 곡류를 준비하는 곡류 준비 단계와, 상기 곡류에 상기 혼합액을 침투시키는 혼합액 침투 단계와, 상기 곡류를 건조시키는 곡류 건조 단계를 포함한다.The method for preparing a functional beverage containing white kidney beans according to the present invention comprises the steps of preparing a white kidney bean powder for preparing white kidney bean powder, preparing a mixture solution of white kidney bean to prepare a mixture of white kidney bean powder, A mixed liquid infiltrating step of infiltrating the mixed liquid into the cereals, and a cereal drying step of drying the cereals.
상기 흰강낭콩 분말 준비 단계는 흰강낭콩을 볶거나 증숙한 후에 이를 분쇄하여 흰강낭콩 분말을 준비하는 단계로서, 흰강낭콩을 분말 상으로 준비하여 이후 물에 적절히 혼합될 수 있도록 하기 위한 것이다.In preparing the white kidney bean powder, the white kidney bean is roasted or matured, and then the white kidney bean powder is pulverized to prepare white kidney bean powder. The white kidney bean powder is prepared in powder form and then mixed with water appropriately.
여기서, 상기 흰강낭콩은 볶거나 증숙(삶거나 증기로 찜)되는데 이는 상기 흰강낭콩이 가지고 있는 특유의 비린내를 제거하기 위한 것이다.Here, the white kidney beans are roasted or steamed (steamed or steamed) to remove the characteristic fishy smell of the white kidney beans.
상기 흰강낭콩은 탄수화물이 지방으로 전환되는 것을 막아주는 특수한 성분인 파세올라민이 함유되어 있고, 식물성 단백질이 우유의 789%, 현미의 281%, 계란의 196% 많이 함유되어 있으며, 식이섬유 또한 사과의 1,743%, 바나나의 938%, 고구마의 813% 가 함유되어 있어, 비만 해소 및 다이어트에 가장 좋은 식품 중의 하나이다.The white kidney beans contain paceolamine, a special ingredient that prevents the conversion of carbohydrates into fat. The vegetable protein contains 789% of milk, 281% of brown rice, and 196% of eggs, and dietary fiber also contains apple 1,743%, 938% of banana, 813% of sweet potato, and it is one of the best foods for obesity and diet.
상기 흰강낭콩 혼합액 준비 단계는 상기 흰강낭콩 분말을 물에 혼합하여 흰강낭콩 혼합액을 준비하는 단계를 말한다. 이 단계는 상기 흰강낭콩 분말을 물에 대략 균질하게 혼합하여 곡류의 외면이나 내부에 원활히 침투될 수 있도록 하기 위한 것이다. 이 단계에서 상기 흰강낭콩 분말을 물에 혼합할 때 습식 분쇄기를 사용하여 혼합하는 것이 바람직한데, 이는 물에 흰강낭콩 분말이 균일하게 혼합되도록 하기 위한 것이다.The step of preparing the white kidney bean mixture solution is a step of preparing white kidney bean mixture by mixing the white kidney bean powder with water. This step is to uniformly mix the white kidney bean powder with water so that it can be smoothly penetrated into the outer surface or inside of the cereal. At this stage, it is preferable to mix the white kidney bean powder with water using a wet mill to uniformly mix white kidney bean powder with water.
이와 같은 상기 흰강낭콩 혼합액은 상기 흰강낭콩 분말 100g에 대해 아라비아검 또는 구아검 0.1 내지 1g, 물 400 내지 1200g, 발효주정 50 내지 100g의 중량비율로 혼합하여 혼합물을 제조하고, 이렇게 제조된 상기 혼합물을 분쇄기(습식 분쇄기)로 미세하게 분쇄하여 제조되는 것이 바람직하다.The white kidney bean mixture is prepared by mixing 0.1 g to 1 g of gum arabic or guar gum, 400 to 1200 g of water and 50 to 100 g of fermented juice per 100 g of the white kidney bean powder to prepare a mixture, And finely pulverized by a pulverizer (wet pulverizer).
상기 아라비아검 또는 구아검은 상기 흰강낭콩 분말의 곡류에 대한 접착성 및 점착성을 향상시키는 역할을 하고, 상기 발효주정은 상기 흰강낭콩 분말의 물에 대한 분산성을 향상시키는 역할을 한다.The above-mentioned ginger or guar black serves to improve the adhesion and adhesion of the above-mentioned white kidney bean powder to cereals, and the fermented juice serves to improve the water dispersibility of the white kidney bean powder.
상기 흰강낭콩 혼합액 제조 시에 상기 흰강낭콩 분말에다 미강 분말, 강황 분말, 피토스테롤 분말, 난소화성 말토 덱스트린 분말, 아르기닌 분말, 무청 분말, 녹차 분말 중의 어느 하나 또는 둘 이상의 혼합 분말이 추가되어 혼합될 수 있다. 상기 흰강낭콩 분말에 대한 상기 추가되는 분말의 혼합 중량은, 상기 흰강낭콩 분말과 같거나 적은 것이 바람직하다.At the time of preparing the white kidney bean mixture, one or two or more mixed powders may be added to the white kidney bean powder in addition to the white bean powder, the brown rice powder, the kaolin powder, the phytosterol powder, the indigestible maltodextrin powder, the arginine powder, . The mixed weight of the added powder to the white kidney bean powder is preferably equal to or less than that of the white kidney bean powder.
여기서, 상기 미강은 쌀눈 또는 쌀겨로 불리는 것으로, 식이섬유가 풍부해서 장을 깨끗하게 하여 다이어트에 효과적이고, 강황은 커큐민이 함유되어 있어 체내의 지방을 잘 분해시키며 콜레스테롤을 낮추는 기능이 있으며 곡류의 색깔을 황색으로 만들어 곡류의 상품성이 우수해지게 한다.Herein, the rice bran is called rice or rice bran. It is rich in dietary fiber, and it cleanses the intestines and is effective for dieting. The curcumin contains curcumin, which decomposes the fat in the body well and lowers the cholesterol. Yellow color makes the grains more productive.
상기 피토스테롤은 식물성 스테롤로서, 콜레스테롤이 인체에 흡수되는 것을 저하시키는 기능이 있고, 상기 난소화성 말토 덱스트린은 수용성 식이섬유로써, 식이섬유 자체의 효과를 가지면서 곡류의 풍미를 증진시키는 기능이 있다.The phytosterol is a plant sterol and has a function of lowering the absorption of cholesterol into the human body. The indigestible maltodextrin is a water-soluble dietary fiber and has the function of enhancing the flavor of the grain while having the effect of the dietary fiber itself.
상기 아르기닌은 필수 아미노산계열이긴 하지만 체내에서 합성되지 않거나 합성되더라도 그 양이 매우 적어 외부로부터 공급받아야 하는 아미노산으로서, 체지방을 감소시키는 기능이 있다.Although arginine is an essential amino acid sequence, it is not synthesized in the body or synthesized even if it is synthesized. Therefore, arginine is an amino acid which needs to be supplied from outside and has a function of reducing body fat.
상기 무청은 무순을 말린 것으로, 식이섬유가 풍부해서 장을 깨끗하게 하여 다이어트에 효과적이며 곡류의 색깔을 연두색으로 만들어 곡류의 상품성이 우수해지게 한다. 상기 녹차는 차나무 잎을 말려 제조한 것으로, 신진대사와 지방질의 대사를 촉진시켜 다이어트에 효과적인 것으로 알려져 있고, 곡류의 색깔을 녹색으로 만들어 곡류의 상품성이 우수해지게 한다.The above-mentioned Wuqing is dried in a silkworm, and it is rich in dietary fiber, and it cleanses the intestines, so it is effective for a diet, and the color of the grain is made green, so that the commerciality of the cereal is excellent. The green tea is produced by drying tea leaves, and it is known to be effective for diet by promoting metabolism and metabolism of lipids, and makes the color of grains green so that the commerciality of cereals is excellent.
상기 곡류 준비 단계는 곡류를 세척한 후에 건조시켜 세척된 곡류를 준비하는 단계이다. 이 단계는 곡류를 세척하여 이물질을 제거하고 건조시켜 상기 흰강낭콩 혼합액의 코팅이나 침투가 원활히 이루어지도록 하는 것이다.The cereal preparation step is a step of washing the cereal grains and then drying the cereal grains to prepare washed cereal grains. In this step, the cereals are washed to remove foreign matter and dried, thereby smoothly coating or infiltrating the white kidney bean mixture.
여기서, 상기 곡류는 백미, 현미, 발아현미, 쌀눈쌀, 찹쌀, 밀, 보리, 콩 중의 어느 하나이거나 이들의 중의 둘 이상을 혼합한 혼합곡이다.Here, the cereal is any one of white rice, brown rice, germinated brown rice, rice glaze, glutinous rice, wheat, barley and soybean, or a mixture of two or more of them.
상기 혼합액 침투 단계는 세척 건조된 곡류에 상기 흰강낭콩 혼합액을 코팅하거나, 상기 곡류를 상기 흰강낭콩 혼합액에 침지시킨 후에 진공 상태에서 상기 곡류를 교반시키는 단계로서, 이는 상기 흰강낭콩 혼합액을 상기 곡류에 적절히 침투시키는 역할을 한다.The step of infiltrating the mixed solution is a step of coating the mixture of the white kidney beans with the washed and dried cereal, or immersing the cereal grains in the white kidney bean mixture, and then stirring the cereal grains in a vacuum state, It acts as a penetration.
상기 곡류 건조 단계는 상기 곡류를 열풍 건조기로 건조시키는 단계로써, 이는 흰강낭콩 혼합액에 함유된 수분을 건조시켜 제거함으로써, 곡류에 상기 흰강낭콩을 포함하는 주요 성분만이 잔류하기도록 하기 위한 것이다.The cereal drying step is a step of drying the cereal grains with a hot air drier to remove the moisture contained in the white kidney bean mixture and thereby remove only the major components including the white kidney bean in the cereal grains.
이상에서 본 발명의 바람직한 실시예를 설명하였으나, 본 발명은 다양한 변화와 변경 및 균등물을 사용할 수 있다. 본 발명은 상기 실시예를 적절히 변형하여 동일하게 응용할 수 있음이 명확하다. 따라서 상기 기재 내용은 하기 특허청구범위의 한계에 의해 정해지는 본 발명의 범위를 한정하는 것이 아니다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is clear that the present invention can be suitably modified and applied in the same manner. Therefore, the above description does not limit the scope of the present invention, which is defined by the limitations of the following claims.
한편, 본 발명의 상세한 설명에서는 구체적인 실시 예에 관해서 설명하였으나, 본 발명의 범위에서 벗어나지 않는 한도 내에서 여러 가지 변형이 가능함을 당해 분야에서 통상의 지식을 가진 자에게 있어서 자명하다할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention.
Claims (4)
상기 흰강낭콩 분말을 물에 혼합하여 흰강낭콩 혼합액을 준비하는 흰강낭콩 혼합액 준비 단계와;
곡류를 세척한 후에 건조시켜 세척된 곡류를 준비하는 곡류 준비 단계와;
세척 건조된 곡류를 상기 흰강낭콩 혼합액에 침지시킨 후에 진공 상태에서 상기 곡류를 교반시켜, 상기 흰강낭콩 혼합액을 상기 곡류에 침투시키는 혼합액 침투 단계와;
상기 곡류를 열풍 건조기로 건조시키는 곡류 건조 단계를; 포함하고,
상기 흰강낭콩 혼합액 준비 단계에서, 상기 흰강낭콩 분말은,
미강 분말, 피토스테롤 분말, 난소화성 말토 덱스트린 분말, 아르기닌 분말, 무청 분말, 녹차 분말 중의 어느 하나 또는 둘 이상의 혼합 분말이 추가되어 혼합되는 과정을, 더 포함하며,
상기 흰강낭콩 분말에 대한 상기 추가되는 분말의 혼합 중량은, 상기 흰강낭콩 분말과 같거나 적은 것을 특징으로 하는 흰강낭콩을 함유하는 기능성 곡류 제조 방법.
Preparing a white kidney bean powder for preparing white kidney bean powder by roasting or mashing white kidney bean and then pulverizing it;
Preparing a mixture of white kidney beans by mixing the white kidney bean powder with water to prepare a white kidney bean mixture;
A grain preparation step of washing the cereals and drying the cereals to prepare washed cereals;
A mixed liquid infiltration step of immersing the washed and dried cereals in the white kidney bean mixture and then stirring the cereals in a vacuum state to infiltrate the white kidney bean mixture into the cereals;
A cereal drying step of drying the cereals with a hot air dryer; Including,
In the preparation of the white kidney bean mixture liquid,
Further comprising adding and mixing any one or two or more powdery powders of rice bran powder, phytosterol powder, indigestible maltodextrin powder, arginine powder, whey powder, green tea powder,
Wherein the mixed weight of the added powder to the white kidney bean powder is equal to or less than that of the white kidney bean powder.
상기 흰강낭콩 혼합액 준비 단계에서, 상기 흰강낭콩 혼합액은,
상기 흰강낭콩 분말 100g에 대해 아라비아검 또는 구아검 0.1 내지 1g, 물 400 내지 1200g, 발효주정 50 내지 100g의 중량비율로 혼합하여 혼합물을 제조하고,
상기 혼합물을 분쇄기로 분쇄하여 제조되는 것을 특징으로 하는 흰강낭콩을 함유하는 기능성 곡류 제조 방법.
The method according to claim 1,
In the preparation of the white kidney bean mixture liquid,
100 g of the white kidney bean powder was mixed at a weight ratio of 0.1 to 1 g of gum arabic or guar gum, 400 to 1200 g of water and 50 to 100 g of fermented syrup to prepare a mixture,
And the mixture is pulverized by a pulverizer to produce a functional grain.
상기 곡류는,
백미, 현미, 발아현미, 쌀눈쌀, 찹쌀, 밀, 보리, 콩 중의 어느 하나이거나 이들의 중의 둘 이상을 혼합한 혼합곡인 것을 특징으로 하는 흰강낭콩을 함유하는 기능성 곡류 제조 방법.The method according to claim 1,
The cereal,
A method for producing a functional grain containing white kidney beans, which comprises mixing white rice, brown rice, germinated brown rice, rice glaze, glutinous rice, wheat, barley, soybean, or a mixture of two or more thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160154952A KR101855005B1 (en) | 2016-11-21 | 2016-11-21 | Method for manufacturing funtional cereals containing white kidney bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160154952A KR101855005B1 (en) | 2016-11-21 | 2016-11-21 | Method for manufacturing funtional cereals containing white kidney bean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101855005B1 true KR101855005B1 (en) | 2018-05-04 |
Family
ID=62199408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160154952A KR101855005B1 (en) | 2016-11-21 | 2016-11-21 | Method for manufacturing funtional cereals containing white kidney bean |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101855005B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019225847A1 (en) * | 2018-05-23 | 2019-11-28 | 동국제약 주식회사 | Anti-obesity or body fat reduction composition comprising navy bean extract and pleurotus eryngii extract |
-
2016
- 2016-11-21 KR KR1020160154952A patent/KR101855005B1/en active IP Right Grant
Non-Patent Citations (1)
| Title |
|---|
| 흰강낭콩 효능 흰강낭콩 먹는법 화이트키드니빈 (네이버 블로그, http://blog.naver.com/7412k/220836122489) (2016.10.14.) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019225847A1 (en) * | 2018-05-23 | 2019-11-28 | 동국제약 주식회사 | Anti-obesity or body fat reduction composition comprising navy bean extract and pleurotus eryngii extract |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Saranraj et al. | Traditional foods from tropical root and tuber crops: Innovations and challenges | |
| CN103798401B (en) | Functional five-cereal bean milk as well as production technology thereof | |
| CN102366076B (en) | Fungus essence and manufacturing method thereof | |
| KR101497663B1 (en) | cereal and preparing method thereof | |
| KR101428862B1 (en) | Brown rice citron flakes and manufacturing method thereof | |
| KR20180137449A (en) | Sweet potato donut using natural fermented cultivar and manufacturing method thereof | |
| KR102380548B1 (en) | Method for manufacturing cereals powder containing white kidney bean | |
| KR101969202B1 (en) | Manufacturing method of corn bread | |
| CN108813535A (en) | A kind of vegetarian diet chicken flavor flavoring compositions, steamed bean curd roll powder and preparation method | |
| Sharma et al. | Processing, value addition and health benefits | |
| KR101497643B1 (en) | sunsik and preparing method thereof | |
| JP6073581B2 (en) | Rice with rice flour-like flavor and rice flour | |
| KR101855005B1 (en) | Method for manufacturing funtional cereals containing white kidney bean | |
| CN107334049A (en) | A kind of preparation method of sour-sweet tribute dish sauce | |
| CN105918854A (en) | Passion fruit flavored compound chenopodium quinoa instant meal and preparation method thereof | |
| KR100296869B1 (en) | Roast Powdered Food Including Raw Phamaceuticals and Method Making The Same | |
| KR101906717B1 (en) | Manufacturing method of liquid sugar composition using berries and other ingredients, and manufacturing method of rice cake food composition comprising the liquid sugar composition thereby | |
| CN105558184A (en) | Mixed grain germ tea and preparation method thereof | |
| KR20200111839A (en) | Manufacturing method for cheese koroke and cheese koroke manufactured by the same | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| KR101771432B1 (en) | Soy milk with increased dietary fiber and low sugar, and its fabrication method | |
| KR100536139B1 (en) | Method for preparing chungkookjang meal and flakes using thereof | |
| KR20190001725A (en) | Methdo for preparing soybean sauce and paste using fermented chaga mushroom powder and bamboo salt | |
| KR20170062936A (en) | Preparing method for sunsik | |
| KR102284193B1 (en) | Manufacturing method of scorched rice containing natural materials |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |