KR102344924B1 - Preparing method of noodle for improving diabetes, and the noodle obtained thereby - Google Patents

Abstract

The present invention relates to a method of manufacturing noodles for improving diabetes and noodles prepared therefrom, and in the present invention, nutrient-rich meat ingredients and anti-diabetic ingredients are added during the noodle making process to provide nutritionally excellent and diabetes improvement effects. The noodles shown were manufactured, and the low-temperature cooking method (sous vide) used in the noodle making process has the advantage of reducing nutrient loss by minimizing the destruction of nutrients.

Description

Manufacturing method of noodles for improving diabetes and noodles prepared therefrom {Preparing method of noodle for improving diabetes, and the noodle obtained thereby}

The present invention relates to a method for preparing noodles for improving diabetes and to noodles prepared therefrom.

Diabetes is the most representative disease of endocrine disorders caused by the failure of insulin to function properly. It is known to have complications. Diabetes is divided into type 1 diabetes mellitus, which is insulin dependent diabetes, and type 2 diabetes, which is noninsulin dependent diabetes mellitus. Type 2 diabetes, which accounts for about 90% of diabetic patients, is increasing rapidly due to weight gain and lack of exercise.

The most important goal of diabetes treatment is to control the blood sugar level as close to normal as possible. Controlling fasting blood sugar and post-meal blood sugar is important in improving diabetes symptoms and preventing and treating complications. , exercise therapy, etc. Double diet and exercise therapy are preferentially required, and if there is no improvement by these methods, drug therapy is being implemented. In the case of using drugs, blood sugar after a meal is well controlled, but side effects and patient tolerance from taking the drug are being raised as a constant problem.

Diabetes mellitus is a chronic disease that cannot be cured with current treatments, so preventing or controlling diabetes is of utmost importance. For this reason, there is an urgent need to develop health food using natural anti-diabetic ingredients that can minimize side effects with scientific evidence. Developing foods that can be consumed on a daily basis using ingredients that have been consumed since ancient times may be the wisest way to prevent and control diabetes and its complications. In addition, foods developed using ingredients that have been ingested since ancient times can minimize the probability of side effects or tolerance.

In other words, most diabetic patients are aware of the importance of diet, but they are complaining of difficulties in practice. It is presumed that there will be

Republic of Korea Patent No. 10-0769653 (registered on October 17, 2007)

SUMMARY OF THE INVENTION It is an object of the present invention to provide a nutritional surface fortified with a protein component and exhibiting an effect of improving diabetes and a method for preparing the same.

In order to achieve the above object, the present invention provides a nutritional side comprising a meat powder and an anti-diabetic ingredient powder, and the protein component is fortified and exhibits a diabetes improvement effect.

In addition, the present invention comprises the steps of: a) putting meat in a vacuum pack and cooking it with a low-temperature cooking method; b) taking out the vacuum pack containing the meat and resting the vacuum pack at room temperature; c) first pulverizing the rested meat; d) drying the first pulverized meat by cold air drying and hot air drying; e) secondly grinding the dried meat to prepare a powder; f) pulverizing the antidiabetic material to prepare a powder; g) kneading the meat powder of step e) and the anti-diabetic ingredient powder of step f) with whole wheat flour, rye flour, wheat flour, refined salt, and water; h) putting the dough into a noodle making machine to form noodle strips; and i) rolling the noodles and then cutting them.

In the present invention, during the noodle making process, nutrient-rich meat ingredients and anti-diabetic ingredients were added to prepare noodles that are nutritionally excellent and show diabetes improvement effects. It has the advantage of reducing nutrient loss by minimizing destruction.

1 is a process diagram showing a manufacturing method of noodles using a low-temperature cooking method.

The inventors of the present invention cooked and powdered meat using a low-temperature cooking method, powdered an anti-diabetic ingredient, and added it during the noodle making process. The present invention was completed by confirming that it can be used as a bar, nutritional side.

Accordingly, the present invention includes a meat powder and an anti-diabetic ingredient powder, and provides a nutritional side in which the protein component is strengthened and exhibits an effect of improving diabetes.

The meat powder is a powder obtained by cooking meat in a low-temperature cooking method, and the low-temperature cooking method may be performed at a temperature of 45 to 60° C. for 6 to 24 hours, but is not limited thereto.

The meat powder has an average particle diameter of 0.01 mm or less when producing somen noodles, has an average particle diameter of 0.01 to 0.1 mm when producing medium noodles (ramen, etc.), and 0.1 to 3 when producing face noodles (kalguksu noodles, udon noodles, etc.) It may have an average particle diameter of mm, but is not limited thereto.

The low-temperature cooking method (sous vide) refers to a method of heating food contained in a sealed plastic bag with water at an accurately calculated temperature. It is important to maintain an appropriate temperature because proteins contained in ingredients such as meat show a difference in temperature and time at which they are denatured. That is, the core principle of the low-temperature cooking method is to accurately determine the denaturation start temperature of protein and cook food at an appropriate temperature and time, which has the advantage of reducing nutrient loss by minimizing the destruction of nutrients.

That is, in the present invention, after cooking meat by the low-temperature cooking method, it was powdered and used to prepare nutritious noodles, which is different from the general meat powder manufacturing method, and the use of the low-temperature cooking method as described above results in loss of nutrients and viscosity of noodles and elasticity, etc. can be improved.

The meat may be any one or more selected from the group consisting of beef, pork, chicken, lamb and duck, and the anti-diabetic material is broccoli, onion, eggplant, garlic, turmeric, deodeok, burdock, purple pork potato, bitter melon, It may be any one or more selected from the group consisting of flaxseed, nuts, brown rice and barley, but is not limited thereto.

Beef contains high-quality protein, iron, zinc, fat, and vitamins, so it has a high nutritional value. Potassium promotes protein synthesis and growth hormone production, vitamins A, B1, and B2 are involved in cell formation and promote amino acid metabolism, and zinc helps maintain the immune system and improve immunity.

Chicken meat is very low in calories compared to other meats, so it is the most suitable source of animal protein for people who need to control their weight, patients in recovery period, and the elderly with little physical activity. The essential fatty acid of chicken is 16% or more, which is the highest among meats. In particular, chicken fat contains very high linolenic acid with 15.9%, which has a preventive effect on arteriosclerosis and heart disease. The protein rich in chicken is not only the main raw material of the insulin hormone that regulates blood sugar, but also can help control blood sugar by promoting the secretion of a hormone called GLP-1 that promotes the secretion of the insulin hormone. In addition, essential amino acids such as arginine contained in chicken prevent postprandial blood sugar from rising.

Pork is a high-protein, low-fat food with three times more protein than fat. It is rich in vitamin B1 called thiamine, which improves fatigue, loss of motivation, and poor concentration. do it Since the melting point of pork fat is lower than the human body temperature, it has a detoxifying action by pushing out the toxic substances accumulated in the body through air pollution and drinking water. In addition, iron contained in pork has a high absorption rate in the body to prevent iron deficiency anemia, and minerals promote metabolism.

While lamb is rich in nutrients such as protein, vitamins, zinc, and iron, it is known that the content of fat and cholesterol is relatively low. In particular, compared to other meats, it contains a lot of iron, which helps to boost immunity and supply oxygen to the body, and is known to be effective in diabetes, osteoporosis, detoxification, diuresis, and recovery from fatigue.

Duck meat is rich in nutrients such as protein, calcium, phosphorus, iron vitamins, and niacin, and its high content of unsaturated fatty acids reduces the risk of arteriosclerosis and high blood pressure caused by excessive accumulation of body fat. In addition, it is known to be effective in strengthening immunity, detoxification, strengthening physical strength, recovering from fatigue, and preventing acidification.

5 to 30 parts by weight of the meat powder and 5 to 30 parts by weight of the antidiabetic material powder may be included with respect to 100 parts by weight of the total nutritional aspect, but is not limited thereto. When the content of the main material is included more than the range, the surface workability is deteriorated, and when it is included less than the range, the efficacy of the main material cannot be exhibited.

The material used for the nutritional side is not limited to meat and anti-diabetic materials, and may be prepared by further mixing seafood, vegetables, and the like.

In addition, the present invention comprises the steps of: a) putting meat in a vacuum pack and cooking it with a low-temperature cooking method; b) taking out the vacuum pack containing the meat and resting the vacuum pack at room temperature; c) first pulverizing the rested meat; d) drying the first pulverized meat by cold air drying and hot air drying; e) secondly grinding the dried meat to prepare a powder; f) pulverizing the antidiabetic material to prepare a powder; g) kneading the meat powder of step e) and the anti-diabetic ingredient powder of step f) with whole wheat flour, rye flour, wheat flour, refined salt, and water; h) putting the dough into a noodle making machine to form noodle strips; and i) rolling the noodles and then cutting them.

The low-temperature cooking method of step a) may be performed at a temperature of 45 to 60° C. for 6 to 24 hours, but is not limited thereto.

The meat of step a) may be any one or more selected from the group consisting of beef, pork, chicken, lamb and duck, and the antidiabetic material of step f) is broccoli, onion, eggplant, garlic, turmeric, deodeok, It may be any one or more selected from the group consisting of burdock, purple pork potato, bitter gourd, flaxseed, nuts, brown rice and barley, but is not limited thereto.

The rest of step b) may be performed for 4 to 10 hours, but is not limited thereto.

5 to 30 parts by weight of the meat powder and 5 to 30 parts by weight of the antidiabetic material powder may be included with respect to 100 parts by weight of the total nutritional aspect, but is not limited thereto. When the content of the main material is included more than the range, the surface workability is deteriorated, and when it is included less than the range, the efficacy of the main material cannot be exhibited.

The whole wheat flour, rye flour, wheat flour may be included in a weight ratio of 2:2:1, but is not limited thereto.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1: Preparation of nutritional noodles

(1) material

1) Main material

- Meat: 1 or more selected from beef, chicken, pork, lamb and duck

- Anti-diabetic ingredients: at least one selected from broccoli, onion, eggplant, garlic, turmeric, deodeok, burdock, purple pork potato, bitter gourd, flaxseed, nuts, brown rice and barley

- Whole wheat flour, rye flour, wheat flour (2:2:1 weight ratio)

2) Other materials

- Refined salt, water

(2) Manufacturing method

As shown in Table 1 below, each material was mixed to prepare noodles of a control group and an experimental group.

material (g) big
article
nine line
hum
nine
One line
hum
nine
2 line
hum
nine
3 line
hum
nine
4 line
hum
nine
5 line
hum
nine
6 line
hum
nine
7 line
hum
nine
8 line
hum
nine
9 line
hum
nine
10 line
hum
nine
11 line
hum
nine
12 line
hum
nine
13 line
hum
nine
14 beef 4 4 4 4 20 20 chicken 4 4 4 4 20 20 Pork 4 4 4 4 20 20 lamb 4 4 4 4 20 20 duck meat 4 4 4 4 20 20 antidiabetic
material broccoli 20 10 20 20 20 20 20 onion 20 10 20 20 20 20 20 whole wheat flour
rye flour
flour 35 35 35 35 35 35 35 35 35 35 35 35 35 35 35 refined salt 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 water 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20

1) After washing the meat, cut it into appropriate size and mix with salt, pepper, herbs and oil.

2) After packing in a vacuum pack, cook for 6 hours in a sous vide machine (45~60℃).

3) Leave the meat removed from the sous vide machine in a vacuum pack at room temperature for 4 hours.

4) After removing moisture and herbs from the rested meat, put it in a grinder and grind it coarsely first.

5) The first pulverized meat is completely dried by cold air drying and hot air drying.

6) Put the dried meat in a grinder and grind it into powder form a second time.

7) After drying the antidiabetic ingredients, put them in a grinder and grind them into powder.

8) Add antidiabetic ingredient powder, whole wheat flour, rye flour, flour, refined salt, and water to the meat powder, then put it in a kneader and knead it at room temperature.

9) Put the dough into a noodle maker and roll it to make a noodle strip, then roll it to the desired thickness and cut it to make noodles.

Example 2: Primary sensory test

The noodles prepared in Example 1 were evaluated for quality such as appearance, taste, flavor, and physical properties through the following sensory test.

1) Put about 1 L of water in a container, heat it and when it starts to boil, add 100 g of noodles and boil for 7 minutes.

2) Take the noodles out and cool them in running cold water for about 1 minute.

3) Check the appearance and color of the surface.

4) Evaluate the chewiness, firmness, and smoothness of the surface while eating noodles.

5) Evaluate whether you can feel the taste of the ingredients in the noodles.

As a result of evaluating the physical properties of the meat-added noodles (Experimental groups 1 to 14), the chewiness was higher than that of the control group, and showed similar hardness to the control group. On the other hand, it was confirmed that the smoothness of the surface was slightly lower than that of the control.

In addition, as a result of comparing the physical properties of the noodles to which only meat was added (Experimental Group 1) and the noodles to which meat and anti-diabetic ingredients were added (Experimental Groups 2 to 4), the chewiness was found in Experimental Groups 2 to 4 with more anti-diabetic ingredients added. was higher, and it was confirmed that the smoothness of the surface was similar to that of the control.

In other words, it was possible to feel the taste of meat and anti-diabetic ingredients at the same time while having the unique texture of noodles as a whole.

Example 3: Survey

A sensory test was performed on a total of 30 adults for the control and experimental groups (1 to 4) prepared in Example 1 above. The average age of the raters who participated in the sensory test was 27.5 years old.

After distributing the sensory evaluation questionnaire to the evaluators as follows, the prepared noodles were evaluated. The score of each item is out of 10, and the results of the sensory test are as follows.

control Experimental Zone 1 Experimental Zone 2 Experiment 3 Experiment 4 chewy 7.6 8.5 9.6 9.4 9.5 Soft 7.8 7.2 8.7 8.8 8.6

As shown above, it was confirmed that the chewiness was higher and the softness was somewhat lower in the side to which meat was added compared to the control group, and it was confirmed that the degree of chewiness and softness was highly improved in the side to which meat and anti-diabetic ingredients were added. .

Example 4: Blood sugar test

A blood glucose test was performed on a total of 10 diabetic patients for the control and experimental groups (1 to 4) prepared in Example 1 above.

After measuring fasting blood glucose in diabetic patients first, each prepared noodle was ingested, and blood glucose was measured again 2 hours later. Table 2 below lists the average blood sugar levels of each diabetic patient.

control Experimental Zone 1 Experimental Zone 2 Experiment 3 Experiment 4 fasting blood sugar 153 mg/dL postprandial blood sugar 252 mg/dL 245 mg/dL 217 mg/dL 220 mg/dL 219 mg/dL

As can be seen from the above results, it was confirmed that, compared to the control, postprandial blood glucose was somewhat decreased in the side to which meat was added, and it was confirmed that postprandial blood glucose was more effectively decreased in the side to which meat and anti-diabetic ingredients were added. From this, it was confirmed that noodles with added meat and anti-diabetic ingredients help control blood sugar in diabetic patients.

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, these specific descriptions are only preferred embodiments, and it is clear that the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (12)

As a nutritional side containing meat powder and anti-diabetic ingredient powder, the protein component is fortified and shows diabetes improvement effect,
The meat powder is a powder obtained by cooking meat in a low-temperature cooking method, and the low-temperature cooking method is performed at a temperature of 45 to 60° C. for 6 to 24 hours,
Nutritional noodles, characterized in that 5 to 25 parts by weight of the meat powder, and 5 to 25 parts by weight of the anti-diabetic material powder, based on 100 parts by weight of the total nutritional noodles. delete delete The nutritional noodles according to claim 1, wherein the meat is at least one selected from the group consisting of beef, pork, chicken, lamb and duck. According to claim 1, wherein the anti-diabetic material is broccoli, onion, eggplant, garlic, turmeric, deodeok, burdock, purple pork potato, bitter gourd, flaxseed, nuts, brown rice, and barley, characterized in that at least one selected from the group consisting of nutrition side. delete a) putting meat in a vacuum pack and cooking at a temperature of 45 to 60° C. for 6 to 24 hours using a low-temperature cooking method;
b) taking out the vacuum pack containing the meat and resting the vacuum pack at room temperature;
c) first pulverizing the rested meat;
d) drying the first pulverized meat by cold air drying and hot air drying;
e) secondly grinding the dried meat to prepare a powder;
f) pulverizing the anti-diabetic material to prepare a powder;
g) kneading the meat powder of step e) and the anti-diabetic ingredient powder of step f) with whole wheat flour, rye flour, wheat flour, refined salt, and water;
h) putting the dough into a noodle making machine to produce a noodle pad; and
i) rolling the noodles and then cutting the noodles; a method for producing nutritional noodles, including. delete The method of claim 7, wherein the meat in step a) is at least one selected from the group consisting of beef, pork, chicken, lamb, and duck. The method of claim 7, wherein the rest of step b) is performed for 4 to 10 hours. The method of claim 7, wherein the antidiabetic material of step f) is at least one selected from the group consisting of broccoli, onion, eggplant, garlic, turmeric, deodeok, burdock, purple pork potato, bitter gourd, flaxseed, nuts, brown rice and barley. A method for producing nutritious noodles, characterized in that. The method according to claim 7, wherein the amount of meat powder is 5 to 30 parts by weight, and the antidiabetic ingredient powder is 5 to 30 parts by weight, based on 100 parts by weight of the total nutritive noodles.

Images