KR102284712B1 - Functional rice production method using natural ingredients - Google Patents

Abstract

The present invention relates to a method for producing functional rice, and the method for producing functional rice according to the present invention includes a preparation step of preparing brown rice; A functional aqueous solution preparation step of preparing a functional aqueous solution by mixing 90% by weight of water, 6% by weight of a chrysanthemum extract, 0.5% by weight of a baekchul extract, 0.5% by weight of a Kwakhyang extract, and 3% by weight of a bitter gourd extract; a immersion step of immersing the brown rice at 20-25° C. for 50-80 minutes; A drying step of drying the immersed brown rice is provided.

Description

Manufacturing method of functional rice using natural ingredients {Functional rice production method using natural ingredients}

The present invention relates to a method for producing functional rice using natural ingredients, and more specifically, to functional rice using natural ingredients that are effective in lowering blood sugar, inhibiting toxicity, protecting the stomach wall, promoting digestion, controlling blood sugar and promoting insulin secretion. It relates to a manufacturing method.

Rice is the world's third largest food resource along with corn and wheat. About 90% of the world's rice production is produced in Asia, and it contains 70-80% carbohydrates, 6-7% protein, and 1-2% fat.

To prevent adult diseases such as obesity and diabetes, there is an increasing tendency to mix white rice with brown rice or mixed grains. Brown rice is known as a dietary or health functional food because it contains more nutrients than white rice, such as protein, dietary fiber, and vitamins.

Therefore, various attempts have been made to solve these problems. For example, after mixing various grains into a dough, artificial rice manufactured by a compression molding method is produced and sold as a product. A mixed grain comprising carrageenan, agar, gelatin, alginic acid, DHA, EPA, chitosan and beta-carotene and a method for producing the same are disclosed.

However, although these artificial rice are prepared in a form similar to grains of rice, the taste is reduced, and the form of grains of rice is collapsed, which does not satisfy popular preference. %, so it occupies a very insignificant level, there was a disadvantage in that it cannot efficiently contain various functional ingredients.

As one way to overcome the disadvantages of artificial seasoning, various functional rice in which a desired ingredient is applied to rice instead of artificial seasoning has been manufactured. However, such functional rice is not easy to manufacture, and there are problems such as the taste is halved when the rice is cooked.

Republic of Korea Patent Publication No. 2002-0026765 (2002.04.12.) Republic of Korea Patent Publication No. 10-2010-0069841 (2010.06.25.)

Accordingly, an object of the present invention is to provide a method for producing functional rice using natural ingredients that can overcome the above-mentioned conventional problems.

Another object of the present invention is to provide a method for producing functional rice using natural ingredients that are effective in lowering blood sugar, inhibiting toxicity, protecting the stomach wall, promoting digestion, controlling blood sugar and promoting insulin secretion.

According to the embodiment of the present invention for achieving some of the above technical problems, the method for producing functional rice according to the present invention, a preparation step of preparing brown rice; A functional aqueous solution preparation step of preparing a functional aqueous solution by mixing 90% by weight of water, 6% by weight of a chrysanthemum extract, 0.5% by weight of a baekchul extract, 0.5% by weight of a Kwakhyang extract, and 3% by weight of a bitter gourd extract; a immersion step of immersing the brown rice at 20-25° C. for 50-80 minutes; A drying step of drying the immersed brown rice is provided.

The extract is prepared by leaching 500 g of natural flower powder in 4L of a 25% alcohol dilution solution for 12 hours, boiling at 100 ° C., evaporating only the alcohol to make a concentrate, and centrifuging the concentrate at 4000 rpm for 10 hours. It is prepared by hot water extraction of 100 g of Baekchul with 1L of distilled water for 3 hours at 121° C., and the Kwakhyang extract is first subjected to ultrasonic extraction of 80 g of Kwakhyang with 400 ml of ethanol at room temperature for 1 hour, and again 400 ml of the remaining material. Ultrasonic extraction was performed a second time with ethanol at room temperature for 1 hour, and the extracted extract was filtered and concentrated by evaporation to a predetermined volume of 80 ml with a reduced pressure concentrator. After leaching, boil at 100° C., evaporate only alcohol to make a concentrate, and centrifuge the concentrate at 4000 rpm for 10 hours.

In the drying step, the immersed brown rice may be dried so that the moisture content is 30%.

In the drying step, the immersed brown rice is dried using far infrared rays so that the moisture content is 15% to 17%, and after the drying step, the dried brown rice is milled to produce functional rice of 7 or 9 minutes. steps may be provided.

The preparation step may further include washing the brown rice to remove residual impurities.

In the immersion step, the brown rice may be immersed in the functional aqueous solution at a ratio of 5 kg of brown rice to 1 L of the functional aqueous solution.

According to the present invention, a plant extract and bitter gourd extract having components that can lower blood sugar, Kwakhyang extract and phytanic acid of brown rice, which play a role in helping digestion so that the ingredients that can lower blood sugar are well absorbed into the body A functional aqueous solution is prepared using baekchus extract, which prevents damage to the stomach wall by substances and helps digestion, and by allowing these ingredients to be absorbed into rice, blood sugar lowering, toxicity inhibition, gastric wall protection, digestion promotion, blood sugar control And there is an advantage that it is possible to prepare functional rice that is effective in promoting insulin secretion.

1 is a process flow chart showing a manufacturing process of functional rice according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, without any intention other than to provide a thorough understanding of the present invention to those skilled in the art to which the present invention pertains.

1 is a process flow chart showing a manufacturing process of functional rice using natural ingredients according to an embodiment of the present invention.

As shown in Figure 1, the functional rice according to an embodiment of the present invention is prepared through the process of preparing (S110), functional aqueous solution production step (S120), immersion step (S114) and drying step (S116). .

First, in the preparation step (S110), brown rice is prepared. Brown rice is composed of about 76-78% starchy carbohydrates, about 10-12% water, 6-9% protein, 1-3% lipids, and small amounts of minerals and vitamins. In the case of polished rice for 10 minutes, starch accounts for about 80%, and it is composed of about 11-14% moisture, 5.7% protein, and 0.2-0.7% lipids and minerals. It is known to show a decrease in starch and an increase in starch. In the present invention, functional rice is manufactured using brown rice rich in protein, lipid and mineral composition as a basic material.

The brown rice may be washed through micro spray (within 5 seconds) of ultra-high pressure water to remove residual impurities. Residual impurities may include residual pesticides, dust and other impurities, and the sprayed ultra-high pressure water may include general purified water or fish vinegar.

Thereafter, a functional solution is prepared in the functional aqueous solution manufacturing step (S112). The functional aqueous solution may be prepared by mixing 90% by weight of water, 6% by weight of chrysanthemum extract, 0.5% by weight of baekchul extract, 0.5% by weight of Kwakhyang extract, and 3% by weight of bitter melon extract. For example, a 1000ml (1L) functional aqueous solution can be prepared by adding 60ml of chrysanthemum extract, 5ml of baekchul extract, 5ml of Kwakhyang extract, and 30ml of bitter gourd extract in 900ml of water.

Cheonflower powder is known to have a blood sugar lowering effect, and is a substance known to have the effect of reducing plasma triglycerides, free fatty acids, total cholesterol, LDL-cholesterol and VLDL-cholesterol. When the natural flower powder is included in the functional aqueous solution, it may be effective in preventing diabetic patients or diabetes.

The extract is extracted by extraction using ethanol, and 500 g of turmeric powder is added to 4L of a 25% alcohol dilution, leached for 12 hours, boiled at 100 ° C. It is obtained by centrifugation for 10 hours.

It is known that baekchul has a blood sugar lowering effect, prevents gastric ulcer from occurring, promotes lipolysis, and protects liver cells from toxicity. Accordingly, when included in the functional aqueous solution, it is possible to protect the stomach wall from substances such as partic acid in brown rice, and it will be able to help absorb the amino acids possessed by the cheonhwa powder.

The baekchul extract is prepared by hot water extraction of 100 g of baekchul by hot water extraction method with 1L of distilled water, which is a heat drain, for 3 hours at 121°C. The temperature of 121℃ is the operating temperature of the sterilizer, and sterilization is the sterilization temperature used in the medical world. Sterilization means that all kinds of microorganisms and spores are completely killed.

Kwakhyang is known to have antibacterial and anti-inflammatory properties, and promote gastric juice secretion to aid digestion. Accordingly, when included in the functional aqueous solution, the component that can see the blood sugar lowering effect of the natural flower helps to be absorbed well in the stomach.

For the Kwakhyang extract, 80 g of Kwakhyang is transferred to a 1000ml Erlenmeyer flask, and ultrasonic extraction is performed primarily with 400ml of ethanol at room temperature for one hour. The extract is collected by filtration with filter paper, and 400 ml of ethanol is added to the residue, followed by second ultrasonic extraction for one hour, followed by filtration. The collected extract is used by evaporating and concentrating to a predetermined volume of 80 ml with a vacuum concentrator.

Bitter gourd contains P-insulin, an insulin-like substance, which prevents the accumulation of sugar in the blood, and catarin, a kind of saponin, activates intestinal beta cells and promotes insulin secretion. . Accordingly, it has a blood sugar lowering effect.

The bitter gourd extract is extracted by extraction using ethanol, and 500 g of bitter melon is added to 4 L of a 25% alcohol dilution, leached for 12 hours, boiled at 100 ° C. It is obtained by centrifugation for 10 hours.

The cheonflower powder extract and the bitter gourd extract have ingredients that can have a blood sugar lowering effect, and the Kwakhyang extract plays a role in helping digestion so that the ingredients that can see the blood sugar lowering effect are well absorbed into the body, and the baekchul extract It prevents the stomach wall from being damaged by the phytanic acid substances of brown rice and helps digestion.

In the immersion step (S114), the brown rice is immersed in the functional aqueous solution at a water temperature of 20° C. for 50 to 80 minutes to allow the functional aqueous solution to penetrate or be absorbed into the brown rice. Typically, 5 kg of brown rice is immersed in 1 L of functional aqueous solution so that the functional aqueous solution component is absorbed into brown rice.

Thereafter, in the drying step (S116), the immersed brown rice is dried.

The drying step ( S116 ) may be performed in various embodiments. For example, in one embodiment, in the drying step (S116), the immersed brown rice may be dried so that the moisture content is 30%. Brown rice has a thick rice bran layer and does not absorb moisture well, so the texture of the rice is somewhat rough and hard, and because of this feeling, brown rice is not preferred. In addition, it is difficult to cook brown rice with a soft texture because an accurate water control method is required to cook rice with brown rice. In addition, there was a problem that brown rice had to be soaked for about 5 hours before cooking in order to make brown rice with a soft texture.

Accordingly, in the present invention, the convenience of cooking brown rice can be promoted by drying the moisture content to 30% and containing functional substances for lowering blood sugar for improved cooking of brown rice in the present invention.

That is, if rice is cooked with the moisture content of 30% after drying, the texture becomes soft because it becomes rice with moisture absorbed. There are advantages to having

In another embodiment, in the drying step (S116), the immersed brown rice is dried using far infrared rays so that the moisture content is 15% to 17%, and after the drying step (S116), the dried brown rice is polished It may include the step of producing functional rice of 7 or 9 minutes. 7 or 9 minutes of rice may mean rice in which about 70% of the seeds remain in general brown rice. Even in this case, the functional aqueous solution material remains in the functional rice and has the advantage of having an effect such as a blood sugar lowering effect and digestion promotion.

Functional rice prepared according to the present invention has six textures, namely, curly rice, slightly godubap, slightly coarse godubap, slightly sticky rice, normal sticky rice, sticky rice, and the like. It is possible to control the characteristics and texture of nutrients such as dietary fiber and vitamins of rice. Normally, rice is cooked according to temperature control at low heat and high heat at high heat, and the taste of brown rice can be determined by age group through temperature control.

As described above, according to the present invention, according to the present invention, a turmeric powder extract and bitter gourd extract having ingredients that can lower blood sugar, Kwakhyang extract, which plays a role in helping digestion so that ingredients that can lower blood sugar are well absorbed into the body, A functional aqueous solution is prepared using baekchus extract, which prevents the gastric wall from being damaged by the carbonic acid substances of brown rice and helps digestion, and by allowing these ingredients to be absorbed into the rice, blood sugar lowering, toxicity inhibition, gastric wall protection, digestion There is an advantage that it is possible to manufacture functional rice that is effective in promoting, regulating blood sugar and promoting insulin secretion.

Since the description of the above embodiment is merely an example with reference to the drawings for a more thorough understanding of the present invention, it should not be construed as limiting the present invention. In addition, it will be apparent to those of ordinary skill in the art to which the present invention pertains that various changes and modifications can be made without departing from the basic principles of the present invention.

Claims (6)

A preparation step of preparing brown rice;
A functional aqueous solution preparation step of preparing a functional aqueous solution by mixing 90% by weight of water, 6% by weight of a chrysanthemum extract, 0.5% by weight of a baekchul extract, 0.5% by weight of a Kwakhyang extract, and 3% by weight of a bitter gourd extract;
an immersion step of immersing the brown rice in the functional aqueous solution at 20° C. for 50 to 80 minutes;
A drying step of drying the immersed brown rice is provided,
The natural flower powder extract is prepared by leaching 500 g of natural flower powder in 4L of a 25% alcohol dilution solution for 12 hours, boiling at 100 ° C., evaporating only alcohol to make a concentrate, and centrifuging the concentrate at 4000 rpm for 10 hours.
The baekchul extract is prepared by hot water extraction of 100 g of baekchul in 1L of distilled water at 121°C for 3 hours in a hot water extraction method,
The Kwakhyang extract was first subjected to ultrasonic extraction of 80 g of Kwakhyang with 400 ml of ethanol at room temperature for one hour, and second ultrasonic extraction of the remaining material with 400 ml of ethanol at room temperature for 1 hour at room temperature. It is prepared by evaporation and concentration to a certain volume of 80ml with
The bitter gourd extract is prepared by leaching 500 g of bitter melon in 4 L of a 25% alcohol dilution solution for 12 hours, boiling at 100 ° C., evaporating only alcohol to make a concentrate, and centrifuging the concentrate at 4000 rpm for 10 hours. Production of functional rice method. delete The method according to claim 1,
The drying step is a method for producing functional rice, characterized in that the immersion is completed by drying the brown rice so that the moisture content is 30%. The method according to claim 1,
In the drying step, the immersed brown rice is dried using far-infrared rays so that the moisture content is 15% to 17%,
After the drying step,
A method for producing functional rice, characterized in that it comprises a milling step of milling dried brown rice to produce functional rice of 7 or 9 minutes. The method according to claim 1,
The preparation step is
Method for producing functional rice, characterized in that it further comprises the step of washing the brown rice to remove residual impurities. The method according to claim 1,
In the immersion step, a method of producing functional rice, characterized in that the brown rice is immersed in the functional aqueous solution at a ratio of 5 kg of brown rice to 1 L of the functional aqueous solution.

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