KR102137650B1 - Method for preparing rice containing amorphophallus konjac - Google Patents
Method for preparing rice containing amorphophallus konjac Download PDFInfo
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- KR102137650B1 KR102137650B1 KR1020170178992A KR20170178992A KR102137650B1 KR 102137650 B1 KR102137650 B1 KR 102137650B1 KR 1020170178992 A KR1020170178992 A KR 1020170178992A KR 20170178992 A KR20170178992 A KR 20170178992A KR 102137650 B1 KR102137650 B1 KR 102137650B1
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- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 54
- 229920002752 Konjac Polymers 0.000 title claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 42
- 235000009566 rice Nutrition 0.000 title claims abstract description 42
- 240000007594 Oryza sativa Species 0.000 title claims 4
- 238000000034 method Methods 0.000 title abstract description 14
- 241001312219 Amorphophallus konjac Species 0.000 title 1
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 53
- 235000010485 konjac Nutrition 0.000 claims abstract description 52
- 239000000252 konjac Substances 0.000 claims abstract description 52
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- 230000001502 supplementing effect Effects 0.000 abstract description 4
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 3
- 229920002581 Glucomannan Polymers 0.000 description 3
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
본 발명은 기능성이 강화된 곤약쌀의 제조 방법에 관한 것으로, 보다 상세하게는 죽순으로부터 추출한 식이섬유를 첨가함으로써 곤약에 풍부한 수용성 식이섬유에 불용성 식이섬유가 보완되어 기능성이 강화된 곤약쌀의 제조 방법에 관한 것이다.
본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법은, 곤약 분말과 죽순의 식이섬유 추출물이 포함된 혼합물을 쌀모양으로 성형하는 것을 특징으로 한다.The present invention relates to a method for manufacturing konjac rice with enhanced functionality, and more specifically, by adding dietary fiber extracted from bamboo shoots, a method for producing konjac rice with enhanced functionality by supplementing insoluble dietary fiber with water-soluble dietary fiber rich in konjac It is about.
The method for manufacturing konjac rice with enhanced functionality according to the present invention is characterized in that a mixture containing konjac powder and dietary fiber extract of bamboo shoot is molded into a rice shape.
Description
본 발명은 기능성이 강화된 곤약쌀의 제조 방법에 관한 것으로, 보다 상세하게는 죽순으로부터 추출한 식이섬유를 첨가함으로써 곤약에 풍부한 수용성 식이섬유에 불용성 식이섬유가 보완되어 기능성이 강화된 곤약쌀의 제조 방법에 관한 것이다.The present invention relates to a method for manufacturing konjac rice with enhanced functionality, and more particularly, by adding dietary fiber extracted from bamboo shoots, a method for producing konjac rice with enhanced functionality by supplementing insoluble dietary fiber with water-soluble dietary fiber rich in konjac It is about.
곤약은 구약감자, 구약고구마 또는 돼지감자 등으로 불리우며, 호료작물에 속하는 토란과(형태학적) 또는 천남생과(생태학적)의 다년생 풀인 아모르포팔러스곤약(AMOR PHOPHALLUS KONJAC)의 덩이줄기로 인도, 스리랑카가 원산지이고 생명을 유지하는 구황식물의 일종으로 재배되었다.Konjac is called Old Testament Potato, Old Testament Sweet Potato or Pork Potato, and is delivered to the tuber of AMOR PHOPHALLUS KONJAC, a perennial pool of taroaceae (morphological) or native male (ecological) belonging to horticultural crops, It is native to Sri Lanka and was cultivated as a kind of life-saving old plant.
곤약은 약 95%가 글루코만난(Glucomannan)이라는 수용성 식이섬유소로 구성되어 있는데, 글루코만난은 물리적 기능으로 수분을 흡착하는 보수성, 점성을 가지고, 화학적 기능으로는 이온 결합에 의해 여러 종의 양이온, 음이온과 결합하여 독성물질을 체외로 방출하는 기능을 갖는다. 또한, 위 내에서의 체류시간을 연장시켜 겔 매트릭스를 형성하여 그 안에 영양소를 포위함으로써 위장에서 소장으로의 이동을 지연시켜 혈중 포도당 상승을 억제하므로 포만감을 느끼면서도 칼로리는 낮아서 비만을 예방할 수 있고, 소장에서의 소화, 흡수가 거의 없이 대장내에서 미생물의 영양소로 이용되어 대장내 pH를 저하시켜 단백질 유래의 질소나 유황을 가진 유해물질의 생성을 억제하여 정장·배변작용을 개선시킬 뿐만 아니라 간의 콜레스테롤 합성 저해작용이 있어 현대 성인병의 원인인 비만 방지와 고혈압, 당뇨병, 위암, 대장암, 담석증, 뇌출혈 등의 사전예방에 기여하는 것으로 알려져 있다.Konjac is composed of water-soluble dietary fiber, about 95% of which is glucomannan. Glucomannan has water retention and viscous properties that adsorb moisture through its physical function, and chemical functions combine it with several types of cations and anions by ion bonding. Therefore, it has the function of releasing toxic substances to the body. In addition, by prolonging the residence time in the stomach to form a gel matrix and surrounding the nutrients therein, it delays the movement from the stomach to the small intestine, thereby suppressing the rise in glucose in the blood, while preventing the obesity due to low calories while feeling full. It is used as a microbial nutrient in the large intestine with little digestion and absorption in the small intestine, and lowers the pH in the large intestine to suppress the production of harmful substances with nitrogen or sulfur derived from proteins, improves suit and bowel movements, and improves cholesterol in the liver It has been known to contribute to the prevention of obesity, which is the cause of modern adult diseases, and to the prevention of hypertension, diabetes, stomach cancer, colon cancer, cholelithiasis, and brain hemorrhage due to its synthetic inhibitory effect.
따라서 이러한 특성을 가지는 곤약을 원재료로 이용하여 기능성을 부각시킨 식품으로의 응용이 다양하게 시도되어 왔으며, 곤약면, 곤약묵, 곤약쌀 등 여러 형태가 있다.Therefore, various applications of konjac with such characteristics as foods that have emphasized functionality using konjac have been tried, and there are various forms such as konjac noodles, konjac noodles, and konjac rice.
이중 특히 곤약쌀은 곤약만을 사용한 곤약 가루나 곤약에 쌀가루를 혼합하여 제조되는데, 대한민국 공개특허 제10-2006-0013591호(곤약을 함유하는 다이어트식 쌀의 제조방법) 및 대한민국 등록특허 제10-0489507호(곤약쌀의 원료 조성물과 제조방법 및 이를 이용한저칼로리 즉석밥)에는 이러한 곤약쌀의 제조와 관련된 기술이 개시되어 있다.In particular, konjac rice is produced by mixing konjac powder or konjac using only konjac, rice powder, and the Republic of Korea Patent Publication No. 10-2006-0013591 (Method of manufacturing dietary rice containing konjac) and Republic of Korea Patent No. 10-0489507 Ho (the raw material composition and manufacturing method of konjac rice and low-calorie instant rice using the same) discloses a technique related to the production of such konjac rice.
그러나, 상술한 바와 같이 곤약에는 수용성 식이섬유인 글루코만난이라는 수용성 식이섬유가 많이 함유되어 있기 때문에 곤약을 주성분으로 제조된 곤약쌀에는 수용성 식이섬유가 풍부한 반면에 불용성 식이섬유의 함량이 다소 부족한 단점을 갖는다.However, as described above, since the konjac rice contains a lot of water-soluble dietary fiber called glucomannan, which is a water-soluble dietary fiber, the konjac rice prepared as a main component has a rich amount of water-soluble dietary fiber while the content of the insoluble dietary fiber is somewhat insufficient. .
본 발명은 상기와 같은 점을 인식하여 안출된 것으로 본 발명의 목적은 죽순으로부터 추출한 식이섬유를 첨가함으로써 곤약에 풍부한 수용성 식이섬유에 불용성 식이섬유가 보완되어 기능성이 강화된 곤약쌀의 제조 방법을 제공하기 위한 것이다.The present invention was devised by recognizing the above points, and an object of the present invention is to provide a method for producing konjac rice with enhanced functionality by supplementing insoluble dietary fibers with water-soluble dietary fibers rich in konjac by adding dietary fibers extracted from bamboo shoots. It is to do.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법은, 곤약 분말과 죽순의 식이섬유 추출물이 포함된 혼합물을 쌀모양으로 성형하는 것을 특징으로 한다.In order to achieve the above object, a method of manufacturing konjac rice with enhanced functionality according to the present invention is characterized in that a mixture containing konjac powder and dietary fiber extract of bamboo shoot is molded into a rice shape.
또한, 본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법은, 상기 죽순의 식이섬유 추출물은 분말 형태인 것을 특징으로 한다.In addition, the method for manufacturing konjac rice with enhanced functionality according to the present invention is characterized in that the dietary fiber extract of the bamboo shoot is in powder form.
또한, 본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법은, 상기 죽순의 식이섬유 추출물은, 죽순 원료에 증류수를 첨가하여 추출액을 얻는 1차 추출 단계와, 상기 1차 추출 단계에서 얻은 추출액에서 상층액을 제거하고 남은 팰릿에 에탄올을 첨가하여 추출액을 얻는 2차 추출 단계와, 2차 추출 단계에서 얻은 추출액에서 상층액을 제거하고 남은 팰릿을 분말화하는 단계를 포함하는 것을 특징으로 한다.In addition, in the method for manufacturing konjac rice with enhanced functionality according to the present invention, the dietary fiber extract of the bamboo shoot is obtained from the primary extraction step to obtain an extract by adding distilled water to the bamboo shoot raw material, and from the extract obtained from the primary extraction step. And removing the supernatant and adding ethanol to the remaining pallet to obtain an extract, and removing the supernatant from the extract obtained in the second extraction step and pulverizing the remaining pallet.
또한, 본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법은, 상기 죽순의 식이섬유 추출물은, 죽순 원료에 증류수를 첨가하여 추출액을 얻는 1차 추출 단계와, 상기 1차 추출 단계에서 얻은 추출액에서 상층액을 제거하고 남은 팰릿에 에탄올을 첨가하여 추출액을 얻는 2차 추출 단계와, 2차 추출 단계에서 얻은 추출액에서 상층액을 제거하고 남은 팰릿에 효소를 첨가하여 효소 분해하는 단계와, 효소 분해된 팰릿을 분말화하는 단계를 포함하는 것을 특징으로 한다.In addition, in the method for manufacturing konjac rice with enhanced functionality according to the present invention, the dietary fiber extract of the bamboo shoot is obtained from the primary extraction step to obtain an extract by adding distilled water to the bamboo shoot raw material, and from the extract obtained from the primary extraction step. A second extraction step of removing the supernatant and adding ethanol to the remaining pallet to obtain an extract, and removing the supernatant from the extract obtained in the second extraction step and adding an enzyme to the remaining pallet to degrade the enzyme, It characterized in that it comprises the step of pulverizing the pellets.
또한, 본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법은, 팰릿을 분말화하는 단계는 팰릿을 동결건조하여 이루어지는 것을 특징으로 한다.In addition, the method for manufacturing konjac rice with enhanced functionality according to the present invention is characterized in that the step of pulverizing the pellet is made by freeze-drying the pellet.
상기와 같은 구성에 의하여 본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법은 죽순으로부터 추출한 식이섬유를 첨가함으로써 곤약에 풍부한 수용성 식이섬유에 불용성 식이섬유가 보완되어 기능성이 강화된 장점을 갖는다.The method of manufacturing konjac rice with enhanced functionality according to the present invention by the above-described configuration has the advantage of supplementing insoluble dietary fiber with water-soluble dietary fiber rich in konjac by adding dietary fiber extracted from bamboo shoots.
도 1은 본 발명의 일실시예에 따른 기능성이 강화된 곤약쌀의 제조 방법을 도시한 흐름도
도 2는 본 발명의 일실시예에 따른 기능성이 강화된 곤약쌀의 제조 방법에서 죽순의 식이섬유 추출물 분말을 제조하는 과정을 도시한 흐름도1 is a flow chart showing a method of manufacturing konjac rice with enhanced functionality according to an embodiment of the present invention
Figure 2 is a flow chart showing the process of manufacturing a dietary fiber extract powder of bamboo shoots in the method of manufacturing konjac rice with enhanced functionality according to an embodiment of the present invention
이하에서는 실시예 및 도면을 참조하여 본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법을 보다 상세하게 설명하기로 한다.Hereinafter, a method of manufacturing konjac rice with enhanced functionality according to the present invention will be described in detail with reference to examples and drawings.
도 1은 본 발명의 일실시예에 따른 기능성이 강화된 곤약쌀의 제조 방법을 도시한 흐름도이고, 도 2는 본 발명의 일실시예에 따른 기능성이 강화된 곤약쌀의 제조 방법에서 죽순의 식이섬유 추출물 분말을 제조하는 과정을 도시한 흐름도이다.1 is a flow chart illustrating a method of manufacturing konjac rice with enhanced functionality according to an embodiment of the present invention, and FIG. 2 is a diet of bamboo shoots in a method of manufacturing konjac rice with enhanced functionality according to an embodiment of the present invention. It is a flow chart showing the process of manufacturing the fiber extract powder.
본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법은 곤약 분말과 죽순의 식이섬유 추출물 분말이 포함된 혼합물을 쌀모양으로 성형하는 것을 특징으로 한다.The method for manufacturing konjac rice with enhanced functionality according to the present invention is characterized by molding a mixture containing konjac powder and dietary fiber extract powder of bamboo shoots into a rice shape.
특히 본 발명은 상기 죽순의 식이섬유 추출물 분말은 죽순으로부터 불용성 식이섬유를 추출한 것이며, 이 죽순의 식이섬유 추출물 분말을 혼합함으로써 곤약쌀에는 곤약에 풍부한 수용성 식이섬유와 함께 불용성 식이섬유도 충분히 함유되게 된다.Particularly, in the present invention, the dietary fiber extract powder of the bamboo shoot is insoluble dietary fiber extracted from the bamboo shoot, and by mixing the dietary fiber extract powder of the bamboo shoot, the konjac rice is sufficiently contained with the water-soluble dietary fiber rich in konjac. .
도 1을 참조하면, 본 발명에 따른 기능성이 강화된 곤약쌀의 제조 방법은 곤약 분말과 죽순의 식이섬유 추출물 분말이 포함된 혼합물을 혼합하는 단계와, 그 혼합물을 쌀모양을 성형하는 성형단계가 포함되어 구성된다.Referring to FIG. 1, a method of manufacturing konjac rice with enhanced functionality according to the present invention includes mixing a mixture containing konjac powder and dietary fiber extract powder of bamboo shoots, and a molding step of forming the mixture into a rice shape. Included.
상기 혼합단계에서는 곤약 분말에 죽순 분말을 1:1 내지 5:1 중량비로 혼합한다.In the mixing step, the bamboo shoot powder is mixed with the konjac powder in a weight ratio of 1:1 to 5:1.
상기 성형단계는 혼합물을 반죽하여 쌀모양으로 성형한다.In the forming step, the mixture is kneaded to form a rice shape.
한편, 도 2는 상술한 바와 같이 죽순으로부터 불용성 식이섬유를 추출하고 이를 효소로 분해함으로써 고함량의 불용성 식이섬유가 함유된 식이섬유 추출물 분말을 얻는 과정을 도시한 것이다.On the other hand, Figure 2 shows the process of obtaining a dietary fiber extract powder containing a high content of insoluble dietary fiber by extracting insoluble dietary fiber from bamboo shoots and decomposing it with an enzyme as described above.
도 2를 참조하면, 죽순의 식이섬유 추출물 분말을 제조하는 과정은 1차 추출 단계, 2차 추출 단계, 효소 분해 단계 및 동결건조 분말화 단계를 포함하여 구성된다.Referring to Figure 2, the process of preparing a dietary fiber extract powder of bamboo shoots comprises a first extraction step, a second extraction step, an enzyme decomposition step and a lyophilized powdering step.
상기 1차 추출 단계는 죽순 원료에 증류수(DW)를 첨가하여 추출액을 얻는 단계이다.The first extraction step is a step of obtaining an extract by adding distilled water (DW) to the bamboo shoot raw material.
상기 2차 추출 단계는 상기 1차 추출 단계에서 얻은 추출액에서 상층액을 제거하고 남은 팰릿에 에탄올을 첨가하여 추출액을 얻는 단계이다.The second extraction step is a step of removing the supernatant from the extract obtained in the first extraction step and adding ethanol to the remaining pallet to obtain an extract.
상기 효소 분해 단계는 2차 추출 단계에서 얻은 추출액에서 상층액을 제거하고 남은 팰릿에 효소를 첨가하여 효소 분해하는 단계이다.In the enzymatic decomposition step, the supernatant is removed from the extract obtained in the second extraction step, and the enzyme is decomposed by adding enzyme to the remaining pallet.
상기 동결건조 분말화 단계는 효소 분해된 팰릿을 동결건조하여 분말화하는 단계이다.The lyophilized powdering step is a step of lyophilizing the enzyme-decomposed pellets to powder them.
한편, 상기 효소 분해 단계는 2차 추출된 추출액으로부터 얻은 팰릿을 효소로 분해함으로써 불용성 식이섬유를 보다 농축하는 단계이다. 따라서, 2차 추출된 추출액에서 얻은 팰릿은 곧바로 분말화되는 단계를 거칠 수 있다.On the other hand, the enzymatic decomposition step is a step of further concentrating the insoluble dietary fiber by decomposing the pellet obtained from the second extracted extract with an enzyme. Therefore, the pellet obtained from the second extracted extract may be subjected to a step of being powdered immediately.
<실시예1 : 죽순 식이섬유 추출><Example 1: Bamboo fiber dietary fiber extraction>
- 1차 추출 단계 : 죽순에 증류수를 첨가하여 실온에서 12시간 방치한 다음 100℃의 온도로 3시간동안 가열하여 열수 추출한 추출액을 얻는다.-1st extraction step: distilled water is added to bamboo shoots and left at room temperature for 12 hours, and then heated to a temperature of 100°C for 3 hours to obtain an extract extracted with hot water.
- 1차 추출액 상층액의 제거 : 상기 1차 추출 단계에서 추출된 추출액에서 수용성 식이섬유가 많이 함유된 상층액을 제거하고 불용성 식이섬유가 많이 함유된 1차 추출된 팰릿을 얻는다.-Removal of the supernatant from the primary extract: The supernatant containing a lot of water-soluble dietary fiber is removed from the extract extracted in the first extraction step, and a primary extracted pallet containing a lot of insoluble dietary fiber is obtained.
- 2차 추출 단계 : 1차 추출된 팰릿에 에탄올을 가한 다음 2시간 동안 가열하여 2차 추출액을 얻는다.-2nd extraction step: Add ethanol to the 1st extracted pallet, and then heat for 2 hours to obtain a 2nd extraction solution.
- 2차 추출액 상층액의 제거 : 2차 추출 단계에서 추출된 추출액에서 수용성 식이섬유가 많이 함유된 상층액을 제거하고 불용성 식이섬유가 많이 함유된 2차 추출된 팰릿을 얻는다.-Removal of the supernatant from the secondary extract: The supernatant containing a lot of water-soluble dietary fiber is removed from the extract extracted in the secondary extraction step to obtain a secondary extracted pallet containing a lot of insoluble dietary fiber.
이때, 투입한 죽순 100g(건조중량)으로부터 2차 추출된 팰릿에는 26.78±2.35g의 식이섬유가 함유된 것으로 분석되었다.At this time, it was analyzed that the pellet extracted second from 100 g (dry weight) of bamboo shoots contained contained 26.78±2.35 g of dietary fiber.
<실시예2 : 효소 분해><Example 2: Enzyme digestion>
- 2차 추출된 팰릿에 0.5% Viscozyme, 0.5% Celluclast를 가하여 50℃ 온도에서 180rpm으로 0시간, 3시간, 6시간, 12시간 및 24시간 동안 효소 분해하였다.-0.5% Viscozyme and 0.5% Celluclast were added to the second extracted pallet, and the enzyme was decomposed at 50°C for 180 hours at 0 rpm for 3 hours, 6 hours, 12 hours and 24 hours.
- 효소반응의 종료는 90℃에서 5분간 가열하여 효소를 불활성화 시켰다. -The end of the enzyme reaction was heated at 90°C for 5 minutes to inactivate the enzyme.
아래의 표1은 효소분해 시간에 따른 식이섬유의 수율을 정리한 것이다.Table 1 below summarizes the yield of dietary fiber according to the time of enzymatic decomposition.
도면 및 앞에서 설명된 기능성이 강화된 곤약쌀의 제조 방법은 본 발명을 실시하기 위한 하나의 실시예에 불과하며, 본 발명의 기술적 사상을 한정하는 것으로 해석되어서는 안된다. 본 발명의 보호범위는 이하의 특허청구범위에 기재된 사항에 의해서만 정하여지며, 본 발명의 요지를 벗어남이 없이 개량 및 변경된 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명한 것인 한 본 발명의 보호범위에 속한다고 할 것이다.The drawings and the method of manufacturing konjac rice with enhanced functionality described above are only one example for carrying out the present invention and should not be interpreted as limiting the technical spirit of the present invention. The protection scope of the present invention is defined only by the matters described in the following claims, and the improved and modified embodiments without departing from the gist of the present invention are obvious to those skilled in the art to which the present invention pertains. It will be said that it belongs to the protection scope of the present invention.
Claims (5)
상기 죽순의 식이섬유 추출물은, 죽순 원료에 증류수를 첨가하여 실온에서 12시간 방치한 다음 100℃의 온도로 3시간동안 가하여 열수 추출한 추출액을 얻는 1차 추출 단계와,
상기 1차 추출 단계에서 얻은 추출액에서 상층액을 제거하고 남은 팰릿에 에탄올을 첨가한 다음 2시간 동안 가열하여 추출액을 얻는 2차 추출 단계와,
2차 추출 단계에서 얻은 추출액에서 상층액을 제거하고 남은 팰릿에 0.5% Viscozyme, 0.5% Celluclast를 가하여 50℃ 온도에서 180rpm으로 소정 시간동안 효소 분해하는 단계와,
효소 분해된 팰릿을 분말화하는 단계를 포함하는 것을 특징으로 하는 기능성이 강화된 곤약쌀의 제조 방법.A mixture of konjac powder and dietary fiber extract of powdered bamboo shoots is molded into rice,
The dietary fiber extract of the bamboo shoot is a primary extraction step of obtaining distilled water by adding distilled water to the bamboo shoot raw material for 12 hours at room temperature and then adding it to a temperature of 100° C. for 3 hours to obtain an extract extracted with hot water.
A second extraction step of removing the supernatant from the extract obtained in the first extraction step, adding ethanol to the remaining pallet, and heating for 2 hours to obtain an extract;
Removing the supernatant from the extract obtained in the second extraction step and adding 0.5% Viscozyme, 0.5% Celluclast to the remaining pallet for enzymatic decomposition at a temperature of 50° C. for 180 rpm;
Method for producing konjac rice with enhanced functionality, comprising the step of pulverizing the enzyme-decomposed pellets.
팰릿을 분말화하는 단계는 팰릿을 동결건조하여 이루어지는 것을 특징으로 하는 기능성이 강화된 곤약쌀의 제조 방법.According to claim 1,
The step of pulverizing the pellets is a method of manufacturing konjac rice with enhanced functionality, characterized in that the pellets are freeze-dried.
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| CN101933613A (en) * | 2010-08-18 | 2011-01-05 | 国家林业局竹子研究开发中心 | Enzymolysis method for extracting insoluble dietary fiber from bamboo sprout |
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| CN105410949A (en) * | 2015-12-24 | 2016-03-23 | 福建农林大学 | Method of extracting and preparing bamboo shoot dietary fiber from offcuts of bamboo shoot |
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| JP2020505903A (en) | 2020-02-27 |
| CN110461173A (en) | 2019-11-15 |
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| JP6823643B2 (en) | 2021-02-03 |
| WO2019132103A1 (en) | 2019-07-04 |
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