KR102475113B1 - Artificial rice and noodle composition with excellent blood sugar drop effect and method of manufacturing, and artificial rice and noodles prepared by the method - Google Patents
Artificial rice and noodle composition with excellent blood sugar drop effect and method of manufacturing, and artificial rice and noodles prepared by the method Download PDFInfo
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- KR102475113B1 KR102475113B1 KR1020220124974A KR20220124974A KR102475113B1 KR 102475113 B1 KR102475113 B1 KR 102475113B1 KR 1020220124974 A KR1020220124974 A KR 1020220124974A KR 20220124974 A KR20220124974 A KR 20220124974A KR 102475113 B1 KR102475113 B1 KR 102475113B1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- 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
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- 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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 혈당 강하 효능이 우수한 인공미와 면류 조성물, 그 조성물을 이용한 인공미와 면류 제조방법, 그리고 그 방법으로 제조되는 인공미 및 면류에 관한 것이며, 더욱 상세하게는 식물 소재 및 한약 소재를 이용하여 조성물을 제조하여 그 조성물을 소정의 비율로 혼합하여 제조되는 인공미 및 면류에 관한 것이다. The present invention relates to an artificial rice and noodle composition having excellent blood sugar lowering effect, a method for manufacturing artificial rice and noodle using the composition, and artificial rice and noodle prepared by the method, and more particularly, to a composition using plant material and oriental medicine material. It relates to artificial rice and noodles prepared by preparing and mixing the composition in a predetermined ratio.
현대사회에서는 생활 수준의 향상, 식생활의 변화, 운동량이 감소하는 생활방식 등 요인으로 성인병이 급증하고 있다. 그중에 당뇨병은 종양, 심장질환의 뒤를 이어 인류건강을 위협하는 만성질환이 되었다. In modern society, adult diseases are rapidly increasing due to factors such as improvement in living standards, changes in dietary habits, and lifestyles in which exercise is reduced. Among them, diabetes has become a chronic disease that threatens human health following tumors and heart disease.
당뇨병은 인슐린 작용이 부족하여 글루코스의 대사장애가 생기는 질환군으로 인슐린-의존성 당뇨병(Insulin dependent diabetes)과 인슐린 비의존성 당뇨병(Noninsulin dependent diabetes mellitus)으로 나눈다. Diabetes is a group of diseases in which glucose metabolism is impaired due to lack of insulin action, and is divided into insulin-dependent diabetes and noninsulin dependent diabetes mellitus.
당뇨병은 유전적 요인과 더불어 후천적인 요인인 비만, 식생활, 운동 부족 및 스트레스 등에 의해 영향을 받는 질병으로, 그 자체보다 합병증, 예를 들어 당뇨병성 신경병증, 망막병증, 백내장, 신장병 등으로 인해 환자가 정상적인 삶을 영위할 수 없다.Diabetes mellitus is a disease that is influenced by genetic factors as well as acquired factors such as obesity, diet, lack of exercise and stress. cannot lead a normal life.
당뇨병 치료의 가장 중요한 목표는 혈당치를 가능한 정상 수치에 가깝게 조절하는 것인데, 공복혈당과 함께 식사 후 혈당조절이 당뇨병 증세의 개선과 합병증의 예방 및 치료에 있어서 중요하며, 치료방법은 약물요법, 식이요법, 운동요법 등이 있다.The most important goal of diabetes treatment is to control blood sugar levels as close to normal as possible. Fasting blood sugar and post-meal blood sugar control are important in improving diabetes symptoms and preventing and treating complications, and treatment methods include drug therapy and diet therapy. , exercise therapy, etc.
당뇨 환자의 혈당을 조절하기 위하여 식사요법과 운동요법이 우선 요구되고 있으며, 이런 방법으로 개선되지 않으면 약물요법이 사용된다. 약물에 의하여 식후 혈당은 조절되지만, 약물복용에 따른 부작용과 환자의 내성이 끓임 없이 문제가 되고 있다.Meal therapy and exercise therapy are first required to control blood sugar in diabetic patients, and drug therapy is used if it is not improved in this way. Postprandial blood sugar is controlled by drugs, but side effects and tolerance of patients due to drug use have become a problem without boiling.
당뇨의 초기치료 및 그로 인한 합병증은 예방이 가장 중요하므로 식사요법과 함께 예부터 섭취해 오고 있는 소재를 이용하여 일상적으로 섭취할 수 있는 식품을 개발하여 당뇨를 예방하는 것이 현명한 선택이다.Early treatment of diabetes and prevention of its complications are the most important, so it is a wise choice to prevent diabetes by developing foods that can be consumed daily using ingredients that have been consumed for a long time along with dietary therapy.
현재 시중에는 당뇨병에 효능이 있는 쌀이 시판되고 있으나, 제형 쌀이 아닌 일반 벼농사에 혈당 강하 효능을 강화한 기능성 쌀이나, 혈당 강하 성분이 있는 식물 소재를 혼합한 쌀이 나와 있다. 이러한 혼합 곡은 취반 시 풀어지고 식감이 나쁜 문제점이 있다. Currently, rice that is effective for diabetes is commercially available on the market, but functional rice with enhanced hypoglycemic effect or rice mixed with plant material with hypoglycemic component is available in general rice farming rather than formula rice. Such mixed grains have a problem in that they are loosened during cooking and have a poor texture.
본 출원인은 혈당 강하 효능이 있는 식물 소재 및 한약 소재를 이용하여 상술한 문제점을 개선하여 쌀 및 면류의 제형(製形)이 유지되도록 하여 취반 후에도 그 형태가 유지되고 식감도 좋은 진정한 ‘항당뇨쌀 및 면류’를 제조하는 방법을 제공하고자 한다. The present applicant has improved the above-mentioned problems by using plant materials and herbal medicine materials that have blood sugar lowering effects, so that the shape of rice and noodles is maintained, so that the shape is maintained even after cooking and the texture is good. And to provide a method for manufacturing 'noodles'.
상술한 문제점을 해결하기 위한 본 발명의 목적은, 건조·파쇄·분말화하여 얻어지는 식물(食物) 소재 및 한약 소재가 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 조성물을 제공하는 데 있다. An object of the present invention to solve the above problems is to provide artificial rice and noodle compositions excellent in blood sugar lowering efficacy, which are composed of plant materials and herbal medicine materials obtained by drying, crushing, and powdering.
본 발명의 다른 목적은, 상기 식물 소재는 귀리, 율무, 백미, 현미(발아현미), 전분, 돼지감자, 보리, 조 및 메밀을 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 조성물을 제공하는 데 있다. Another object of the present invention is to provide an artificial rice and noodle composition having excellent hypoglycemic efficacy, wherein the plant material includes oats, adlay, white rice, brown rice (germinated brown rice), starch, pork potato, barley, crude and buckwheat. there is
본 발명의 또 다른 목적은, 상기 한약 소재는 소맥 단백, 두유, 강황, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 조성물을 제공하는 데 있다. Another object of the present invention is to provide an artificial rice and noodle composition with excellent blood sugar lowering efficacy, wherein the herbal medicine material comprises wheat protein, soy milk, turmeric, bitter gourd extract, cinnamon extract, Schisandra extract, mulberry leaf extract, and locust extract. there is
본 발명의 또 다른 목적은, 귀리 100 중량부에 대하여, 율무 10~15 중량부, 백미 600~800 중량부, 현미(발아현미) 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부, 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 조성물을 제공하는 데 있다. Another object of the present invention is, based on 100 parts by weight of oats, 10 to 15 parts by weight of adlay, 600 to 800 parts by weight of white rice, 600 to 800 parts by weight of brown rice (germinated brown rice), 160 to 190 parts by weight of starch, 14 pork potatoes -18 parts by weight, 100-140 parts by weight of barley, 40-70 parts by weight of millet, 40-70 parts by weight of buckwheat, 300-450 parts by weight of wheat protein, 330-380 parts by weight of soy milk, 5-7 parts by weight of turmeric It is to provide an artificial rice and noodle composition having excellent blood sugar lowering efficacy.
본 발명의 또 다른 목적은, 귀리 100 중량부에 대하여, 여주 추출액 1.5~7 중량부, 계피 추출액 1.5~7 중량부, 오미자 추출액 1.5~7 중량부, 뽕잎 추출액 1.5~7 중량부 및 나복자 추출액 1.5~7 중량부를 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 조성물을 제공하는 데 있다. Another object of the present invention is, based on 100 parts by weight of oats, 1.5-7 parts by weight of bitter gourd extract, 1.5-7 parts by weight of cinnamon extract, 1.5-7 parts by weight of Schizandra chinensis extract, 1.5-7 parts by weight of mulberry leaf extract and 1.5 parts by weight of Moth extract It is to provide an artificial rice and noodle composition having excellent hypoglycemic efficacy comprising ~ 7 parts by weight.
본 발명의 또 다른 목적은, 귀리 100 중량부에 대하여, 곤약 20~40 중량부, 마 10~20 중량부를 더 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 조성물을 제공하는 데 있다. Another object of the present invention is to provide an artificial rice and noodle composition having excellent hypoglycemic efficacy, further comprising 20 to 40 parts by weight of konjac and 10 to 20 parts by weight of hemp, based on 100 parts by weight of oats.
본 발명의 또 다른 목적은, 귀리 100 중량부에 대하여, 소금 5~7 중량부를 더 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 조성물을 제공하는 데 있다. Another object of the present invention is to provide an artificial rice and noodle composition having excellent blood sugar lowering efficacy, further comprising 5 to 7 parts by weight of salt based on 100 parts by weight of oats.
상술한 문제점을 해결하기 위한 본 발명의 목적은, (a) 식물 소재 및 한약 소재를 준비하는 단계, (b) 상기 분말화된 소재와 추출액을 배합하는 단계, (c) 인공미 또는 면류로 성형하는 단계, (d) 상기 성형된 인공미 또는 면류를 살균하는 단계, (e) 상기 살균된 인공미 및 면류를 건조 및 포장하는 단계를 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. An object of the present invention to solve the above problems is, (a) preparing plant material and herbal medicine material, (b) blending the powdered material and extract, (c) molding into artificial rice or noodles To provide a method for manufacturing artificial rice and noodles with excellent blood sugar lowering efficacy, comprising the steps of (d) sterilizing the shaped artificial rice or noodles, and (e) drying and packaging the sterilized artificial rice and noodles. have.
본 발명의 다른 목적은, 상기 (a) 소재 준비 단계는 건조·파쇄·분말화하여 얻어지는 식물(食物) 소재 및 한약 소재를 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention is to provide a method for manufacturing artificial rice and noodles with excellent blood sugar lowering efficacy, which is composed of plant materials and herbal medicine materials obtained by drying, crushing, and powdering the material preparation step (a). have.
본 발명의 또 다른 목적은, 상기 (a) 소재 준비 단계의 상기 식물(食物) 소재는 귀리, 율무, 백미, 현미, 전분, 돼지감자, 보리, 조 및 메밀을 포함하며, 상기 한약 소재는 소맥 단백, 두유, 강황, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention is that the plant material in the (a) material preparation step includes oat, adlay, white rice, brown rice, starch, pork potato, barley, millet and buckwheat, and the herbal medicine material is wheat It is to provide a method for manufacturing artificial rice and noodles with excellent blood sugar lowering efficacy, including protein, soymilk, turmeric, bitter gourd extract, cinnamon extract, Schisandra extract, mulberry leaf extract, and buttermilk extract.
본 발명의 또 다른 목적은, 상기 (a) 소재 준비 단계에서는 귀리 100 중량부에 대하여, 상기 율무 10~15 중량부, 백미 600~800 중량부, 현미 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부, 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention, in the material preparation step (a), based on 100 parts by weight of oats, 10 to 15 parts by weight of adlay, 600 to 800 parts by weight of white rice, 600 to 800 parts by weight of brown rice, 160 to 190 parts by weight of starch part, pork potato 14-18 parts by weight, barley 100-140 parts by weight, millet 40-70 parts by weight, buckwheat 40-70 parts by weight, wheat protein 300-450 parts by weight, soy milk 330-380 parts by weight, turmeric 5-7 It is to provide a method for manufacturing artificial rice and noodles having excellent blood sugar lowering efficacy, including parts by weight.
본 발명의 또 다른 목적은, 상기 (a) 소재 준비 단계에서 면류의 조성물은, 귀리 100 중량부에 대하여, 소금 5~7 중량부를 더 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention is to provide a method for producing artificial rice and noodles with excellent blood sugar lowering efficacy, wherein the noodle composition in the material preparation step (a) further includes 5 to 7 parts by weight of salt based on 100 parts by weight of oats. is to provide
본 발명의 또 다른 목적은, 상기 (b) 성분 배합 단계에는 건조·파쇄·분말화하여 얻어지는 상기 ‘식물(食物) 소재’ 및 ‘한약 소재’를 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention is artificial rice and noodles with excellent blood sugar lowering efficacy, which are composed of the 'plant material' and 'herbal medicine material' obtained by drying, crushing, and powdering in the (b) component mixing step. It is to provide a manufacturing method.
본 발명의 또 다른 목적은, 상기 (b) 성분 배합 단계에서는 귀리 100 중량부에 대하여, 곤약 20~40 중량부, 마 10~20 중량부를 더 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention is to manufacture artificial rice and noodles with excellent blood sugar lowering efficacy, which further comprises 20 to 40 parts by weight of konjac and 10 to 20 parts by weight of hemp, based on 100 parts by weight of oats, in the component mixing step (b) to provide a way
본 발명의 또 다른 목적은, 상기 (b) 성분 배합 단계에는 상기 여주, 계피, 오미자, 뽕잎 및 나복자의 추출액을 제조하는 ‘한약재 추출액 제조 단계’를 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention is that the (b) component blending step includes a 'medicinal herbal medicine extract preparation step' for preparing the extract of bitter gourd, cinnamon, Schisandra chinensis, mulberry leaf and nubokja artificial rice and noodles with excellent blood sugar lowering efficacy It is to provide a manufacturing method.
본 발명의 또 다른 목적은, 상기 ‘한약재 추출액’은 귀리 100 중량부에 대하여, 여주 추출액 1.5~7 중량부, 계피 추출액 1.5~7 중량부, 오미자 추출액 1.5~7 중량부, 뽕잎 추출액 1.5~7 중량부 및 나복자 추출액 1.5~7 중량부로 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention, the 'herbal medicine extract' is based on 100 parts by weight of oats, 1.5 to 7 parts by weight of bitter gourd extract, 1.5 to 7 parts by weight of cinnamon extract, 1.5 to 7 parts by weight of Schizandra chinensis extract, 1.5 to 7 parts by weight of mulberry leaf extract It is to provide a method for manufacturing artificial rice and noodles with excellent blood sugar lowering efficacy consisting of parts by weight and 1.5 to 7 parts by weight of Nabokja extract.
본 발명의 또 다른 목적은, 상기 (c) 성형 단계에는 상기 성분 배합이 완료된 반죽(면대)에 글루텐을 형성하는 ‘글루텐 형성 단계’를 더 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention is that the (c) molding step further comprises a 'gluten formation step' of forming gluten in the dough (noodle strip) in which the ingredients have been mixed, a method for producing artificial rice and noodles with excellent blood sugar lowering efficacy is to provide
본 발명의 또 다른 목적은, 상기 (c) 성형 단계에는 단백질계열의 바인더인 밀 단백질과 분리 대두 단백질로 결착하여 인공미 및 면류를 각각 성형하도록 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention is to provide a method for manufacturing artificial rice and noodles with excellent blood sugar lowering efficacy, which is configured to form artificial rice and noodles by binding wheat protein and separated soybean protein, which are protein-based binders, in the (c) forming step, respectively. is to do
본 발명의 또 다른 목적은, 상기 (c) 성형 단계에서 성형된 인공미 및 면류의 글루텐을 고정하는 ‘글루텐 고정 단계’를 더 포함하여 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. Another object of the present invention is to provide a method for manufacturing artificial rice and noodles with excellent blood sugar lowering efficacy, further comprising a 'gluten fixing step' of fixing the gluten of the artificial rice and noodles formed in the (c) molding step. have.
본 발명의 목적은, 상기 (e) 건조·포장 단계는 온도 60~100℃에서 1~8시간 건조하여 수분 함량이 12중량% 이하가 되도록 구성되는 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 제공하는 데 있다. An object of the present invention is to provide a method for manufacturing artificial rice and noodles with excellent blood sugar lowering efficacy, wherein the (e) drying and packaging step is dried at a temperature of 60 to 100 ° C for 1 to 8 hours to have a moisture content of 12% by weight or less. is to do
이와 같은 목적을 달성하기 위한 본 발명의 혈당 강하 효능이 우수한 인공미와 면류 조성물의 특징은, 건조·파쇄·분말화하여 얻어지는 식물(食物) 소재 및 한약 소재가 포함하여 구성된다. The characteristics of the artificial rice and noodle composition having excellent hypoglycemic efficacy of the present invention to achieve the above object are composed of plant materials and herbal medicine materials obtained by drying, crushing, and powdering.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 조성물의 다른 특징은, 상기 식물 소재는 귀리, 율무, 백미, 현미(발아현미), 전분, 돼지감자, 보리, 조 및 메밀을 포함하여 구성된다. Another feature of the artificial rice and noodle composition having excellent hypoglycemic efficacy of the present invention is that the plant material includes oat, adlay, white rice, brown rice (germinated brown rice), starch, pork potato, barley, millet and buckwheat.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 조성물의 또 다른 특징은, 상기 한약 소재는 소맥 단백, 두유, 강황, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 포함하여 구성된다. Another feature of the artificial rice and noodle composition having excellent hypoglycemic efficacy of the present invention is that the herbal medicine material includes wheat protein, soymilk, turmeric, bitter gourd extract, cinnamon extract, Schisandra chinensis extract, mulberry leaf extract and halobokja extract.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 조성물의 또 다른 특징은, 귀리 100 중량부에 대하여, 율무 10~15 중량부, 백미 600~800 중량부, 현미(발아현미) 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부, 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 포함하여 구성된다. Another feature of the artificial rice and noodle composition having excellent hypoglycemic efficacy of the present invention is that, based on 100 parts by weight of oats, 10 to 15 parts by weight of adlay, 600 to 800 parts by weight of polished rice, 600 to 800 parts by weight of brown rice (germinated brown rice), Starch 160-190 parts by weight, pork potato 14-18 parts by weight, barley 100-140 parts by weight, millet 40-70 parts by weight, buckwheat 40-70 parts by weight, wheat protein 300-450 parts by weight, soymilk 330-380 parts by weight , It is composed of 5 to 7 parts by weight of turmeric.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 조성물의 또 다른 특징은, 귀리 100 중량부에 대하여, 여주 추출액 1.5~7 중량부, 계피 추출액 1.5~7 중량부, 오미자 추출액 1.5~7 중량부, 뽕잎 추출액 1.5~7 중량부 및 나복자 추출액 1.5~7 중량부를 포함하여 구성된다. Another feature of the artificial rice and noodle composition having excellent hypoglycemic efficacy of the present invention is that, based on 100 parts by weight of oats, 1.5 to 7 parts by weight of bitter gourd extract, 1.5 to 7 parts by weight of cinnamon extract, 1.5 to 7 parts by weight of Schisandra chinensis extract, mulberry leaf It is composed of 1.5 to 7 parts by weight of the extract and 1.5 to 7 parts by weight of the locust extract.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 조성물의 또 다른 특징은, 귀리 100 중량부에 대하여, 곤약 20~40 중량부, 마 10~20 중량부를 더 포함하여 구성된다. Another feature of the artificial rice and noodle composition having excellent hypoglycemic efficacy of the present invention is that it further comprises 20 to 40 parts by weight of konjac and 10 to 20 parts by weight of hemp based on 100 parts by weight of oats.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 조성물의 또 다른 특징은, 귀리 100 중량부에 대하여, 소금 5~7 중량부를 더 포함하여 구성된다. Another feature of the artificial rice and noodle composition having excellent hypoglycemic efficacy of the present invention is that it further comprises 5 to 7 parts by weight of salt based on 100 parts by weight of oats.
이와 같은 목적을 달성하기 위한 본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 특징은, (a) 식물 소재 및 한약 소재를 준비하는 단계, (b) 상기 분말화된 소재와 추출액을 배합하는 단계, (c) 인공미 또는 면류로 성형하는 단계, (d) 상기 성형된 인공미 또는 면류를 살균하는 단계, (e) 상기 살균된 인공미 및 면류를 건조 및 포장하는 단계를 포함하여 구성된다. The characteristics of the method for manufacturing artificial rice and noodles with excellent hypoglycemic efficacy of the present invention for achieving the above object are: (a) preparing plant materials and herbal medicine materials, (b) combining the powdered materials and extracts Step, (c) molding into artificial rice or noodles, (d) sterilizing the shaped artificial rice or noodles, (e) drying and packaging the sterilized artificial rice or noodles.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 다른 특징은, 상기 (a) 소재 준비 단계는 건조·파쇄·분말화하여 얻어지는 식물(食物) 소재 및 한약 소재를 포함하여 구성된다. Another feature of the method for manufacturing artificial rice and noodles with excellent blood sugar lowering efficacy of the present invention is that the material preparation step (a) includes plant materials and herbal medicine materials obtained by drying, crushing, and powdering.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (a) 소재 준비 단계의 상기 식물(食物) 소재는 귀리, 율무, 백미, 현미, 전분, 돼지감자, 보리, 조 및 메밀을 포함하며, 상기 한약 소재는 소맥 단백, 두유, 강황, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 포함하여 구성된다. Another feature of the artificial rice and noodle manufacturing method having excellent hypoglycemic efficacy of the present invention is that the plant material in the material preparation step (a) is oat, adlay, polished rice, brown rice, starch, pork potato, barley, millet And buckwheat, the herbal medicine material is composed of wheat protein, soymilk, turmeric, bitter gourd extract, cinnamon extract, Schisandra chinensis extract, mulberry leaf extract, and eggplant extract.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (a) 소재 준비 단계에서는 귀리 100 중량부에 대하여, 상기 율무 10~15 중량부, 백미 600~800 중량부, 현미 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부, 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 포함하여 구성된다. Another feature of the artificial rice and noodle manufacturing method having excellent blood sugar lowering efficacy of the present invention is that in the material preparation step (a), 10 to 15 parts by weight of the adlay, 600 to 800 parts by weight of polished rice, and brown rice with respect to 100 parts by weight of oats 600-800 parts by weight, starch 160-190 parts by weight, pork potato 14-18 parts by weight, barley 100-140 parts by weight, millet 40-70 parts by weight, buckwheat 40-70 parts by weight, wheat protein 300-450 parts by weight, It is composed of 330 to 380 parts by weight of soy milk and 5 to 7 parts by weight of turmeric.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (a) 소재 준비 단계에서 면류의 조성물은, 귀리 100 중량부에 대하여, 소금 5~7 중량부를 더 포함하여 구성된다. Another feature of the method for manufacturing artificial rice and noodles with excellent hypoglycemic efficacy of the present invention is that in the material preparation step (a), the noodle composition further comprises 5 to 7 parts by weight of salt based on 100 parts by weight of oats. .
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (b) 성분 배합 단계에는 건조·파쇄·분말화하여 얻어지는 상기 ‘식물(食物) 소재’ 및 ‘한약 소재’를 포함하여 구성된다. Another feature of the method for manufacturing artificial rice and noodles with excellent blood sugar lowering efficacy of the present invention is that the (b) component mixing step includes the 'plant material' and 'herbal medicine material' obtained by drying, crushing, and powdering. It is composed by
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (b) 성분 배합 단계에서는 귀리 100 중량부에 대하여, 곤약 20~40 중량부, 마 10~20 중량부를 더 포함하여 구성된다. Another feature of the method for producing artificial rice and noodles with excellent blood sugar lowering efficacy of the present invention is that in the step of mixing the ingredients (b), based on 100 parts by weight of oats, 20 to 40 parts by weight of konjac and 10 to 20 parts by weight of hemp are further included. It consists of
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (b) 성분 배합 단계에는 상기 여주, 계피, 오미자, 뽕잎 및 나복자의 추출액을 제조하는 ‘한약재 추출액 제조 단계’를 포함하여 구성된다. Another feature of the method for producing artificial rice and noodles with excellent hypoglycemic efficacy of the present invention is that the (b) component mixing step includes a 'preparation step of herbal medicine extract' for preparing extracts of bitter gourd, cinnamon, Schisandra chinensis, mulberry leaf and nutmeg. It is composed by
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 ‘한약재 추출액’은 귀리 100 중량부에 대하여, 여주 추출액 1.5~7 중량부, 계피 추출액 1.5~7 중량부, 오미자 추출액 1.5~7 중량부, 뽕잎 추출액 1.5~7 중량부 및 나복자 추출액 1.5~7 중량부로 구성된다. Another feature of the artificial rice and noodle manufacturing method with excellent blood sugar lowering effect of the present invention is that the 'herbal medicine extract' is based on 100 parts by weight of oats, 1.5 to 7 parts by weight of bitter gourd extract, 1.5 to 7 parts by weight of cinnamon extract, and Schisandra chinensis extract. It is composed of 1.5 to 7 parts by weight, 1.5 to 7 parts by weight of mulberry leaf extract and 1.5 to 7 parts by weight of Lynx extract.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (c) 성형 단계에는 상기 성분 배합이 완료된 반죽(면대)에 글루텐을 형성하는 ‘글루텐 형성 단계’를 더 포함하여 구성된다. Another feature of the method for manufacturing artificial rice and noodles with excellent hypoglycemic efficacy of the present invention is that the (c) molding step further includes a 'gluten forming step' of forming gluten in the dough (noodle strip) in which the ingredients have been mixed. do.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (c) 성형 단계에는 단백질계열의 바인더인 밀 단백질과 분리 대두 단백질로 결착하여 인공미 및 면류를 각각 성형하도록 구성된다. Another feature of the method for manufacturing artificial rice and noodles with excellent blood sugar lowering effect of the present invention is that in the forming step (c), wheat protein and separated soybean protein, which are protein-based binders, are bound together to form artificial rice and noodles, respectively.
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (c) 성형 단계에서 성형된 인공미 및 면류의 글루텐을 고정하는 ‘글루텐 고정 단계’를 더 포함하여 구성된다. Another feature of the manufacturing method of artificial rice and noodles having excellent hypoglycemic efficacy of the present invention is that it further comprises a 'gluten fixing step' of fixing the gluten of the artificial rice and noodles formed in the molding step (c).
본 발명의 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 또 다른 특징은, 상기 (e) 건조·포장 단계는 온도 60~100℃에서 1~8시간 건조하여 수분 함량이 12중량% 이하가 되도록 구성된다. Another feature of the method for manufacturing artificial rice and noodles with excellent hypoglycemic efficacy of the present invention is that the drying and packaging step (e) is dried for 1 to 8 hours at a temperature of 60 to 100 ° C so that the moisture content is less than 12% by weight. do.
우선, 본 발명은 식물 소재 및 한약 소재를 이용한 조성물로 혈당 강하 효능이 우수한 인공미 및 면류를 제조한다. 따라서 본 발명으로 제조되는 인공미 및 면류는 혈당을 강하하는 약리효능을 가지므로 당뇨 환자용 전용 및 다이어트 수단으로도 이용할 수 있다. First of all, the present invention manufactures artificial rice and noodles excellent in blood sugar lowering efficacy with a composition using plant materials and herbal medicine materials. Therefore, the artificial rice and noodles prepared according to the present invention have a pharmacological effect of lowering blood sugar, and thus can be used exclusively for diabetic patients and as a means of diet.
또한, 본 발명은 식물 소재 및 한약 소재를 이용한 조성물에 단백질계열의 바인더를 혼합하여 쌀 및 면 모양의 제형이 형성된다. 따라서 풀어짐 없이 주식(主食)형태의 취반이 가능하고, 잡곡에 섞어 당뇨 보조식으로 섭취가 가능한 장점이 있다. In addition, in the present invention, rice and noodle-shaped formulations are formed by mixing a protein-based binder with a composition using plant materials and herbal medicine materials. Therefore, it is possible to cook in the form of a staple food without loosening, and it has the advantage that it can be mixed with mixed grains and consumed as a supplementary food for diabetes.
또한, 본 발명은 시판되는 항당뇨쌀의 취반 시 풀어지고 식감이 나쁜 문제점을 개선하여 쌀 및 면류의 제형(製形)이 유지되도록 하여 취반 후에도 그 형태가 유지되는 진정한 ‘항당뇨쌀’을 제공할 수 있다. In addition, the present invention improves the problem of unraveling and poor texture of commercially available anti-diabetic rice when cooking, and maintains the shape of rice and noodles to provide true 'anti-diabetic rice' that maintains its shape even after cooking can do.
도 1은 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 단계별로 나타내는 개략적인 공정도이다.
도 2는 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 성분 배합 단계를 구체적으로 나타내는 공정도이다.
도 3은 본 발명에 따른 인공미 밥과 백미 밥의 혈당 반응 곡선을 나타내는 그래프이다.
도 4는 본 발명에 따른 인공미 밥과 백미 밥의 혈당지수(GI)를 나타내는 그래프이다.
도 5는 본 발명에 따른 인공미 및 면의 건조 수분 함량을 나타내는 그래프이다.
도 6은 본 발명에 따른 인공미 및 면의 수분 활성도를 나타내는 그래프이다.
도 7, 8은 본 발명에 따른 인공미 취반(炊飯) 및 점탄성 측정을 위한 분동을 이용한 하중 테스트 사진이다.
도 9는 본 발명에 적용되는 단백질 바인더의 점탄성 측정을 수행한 사진이다.
도 10은 본 발명에 적용되는 곡류 성분의 점탄성 측정을 수행한 사진이다.
도 11은 본 발명에 따른 제조된 인공미 및 면류(국수) 사진이다.1 is a schematic process chart showing a method for manufacturing artificial rice and noodles excellent in hypoglycemic efficacy according to the present invention step by step.
Figure 2 is a process chart showing in detail the ingredient mixing step of the manufacturing method of artificial rice and noodles excellent in hypoglycemic efficacy according to the present invention.
3 is a graph showing blood glucose response curves of artificial rice and white rice according to the present invention.
4 is a graph showing the glycemic index (GI) of artificial rice and white rice according to the present invention.
5 is a graph showing the dry moisture content of artificial rice and cotton according to the present invention.
6 is a graph showing the water activity of artificial rice and cotton according to the present invention.
7 and 8 are pictures of a load test using weights for cooking artificial rice and measuring viscoelasticity according to the present invention.
9 is a photograph of measuring the viscoelasticity of the protein binder applied to the present invention.
10 is a photograph of measuring the viscoelasticity of the cereal component applied to the present invention.
11 is a photograph of artificial rice and noodles (noodles) prepared according to the present invention.
본 발명은 다양한 변경을 가할 수 있고 여러 실시 예를 가질 수 있는바, 특정한 실시 예들을 도면에 예시하고 발명의 설명에 상세하게 설명하고자 한다. Since the present invention can make various changes and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the description of the invention.
그러나 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 및 대체물을 포함하는 것으로 이해되어야 한다. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.
본 발명에 사용된 용어나 단어는 단지 특정한 실시 예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 자신의 발명을 최선으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙으로 본 발명의 기술적 사상에 부합되는 의미와 개념으로 해석되어야만 한다. Terms or words used in the present invention are only used to describe specific embodiments, and are not intended to limit the present invention. In order to best explain one's invention, the concept of terms can be properly defined, and should be interpreted as meanings and concepts consistent with the technical spirit of the present invention.
본 발명에서 ‘식물(食物) 소재’는 일상생활에서 주·부식으로 사용되는 곡류 중에서 혈당 강하 즉, 당뇨에 효능이 있는 재료를 말하며, ‘한약 소재’는 혈당 강하에 약리적 효능이 있는 한약재를 의미한다. In the present invention, 'plant material' refers to a material that is effective for lowering blood sugar, that is, diabetes among grains used as main and side dishes in daily life, and 'herbal medicine material' means a herbal medicine that is pharmacologically effective for lowering blood sugar. do.
또한, ‘한약재 추출액’은 상기 한약 소재 중에서 성분을 액상으로 추출한 상태를 통칭한다.In addition, 'herbal medicine extract' refers to a state in which ingredients are extracted in liquid form from the above herbal medicine materials.
그리고, ‘인공미’ 는 본 발명에 따른 조성물로 제조되는 쌀을 말하며, 하기 <실험 예>에서는 ‘당뇨 쌀’, ‘항당뇨 쌀’로 기재하기도 한다. 또한, 백미로 지은 밥을 ‘흰쌀밥’ 또는 ‘백미 밥’으로 혼용하였으며, ‘면류’는 ‘건면(국수)’ , ‘생면’, 또는 ‘라면’ 형태를 포함한다. In addition, 'artificial rice' refers to rice prepared with the composition according to the present invention, and is also described as 'diabetic rice' or 'anti-diabetic rice' in the following <Experimental Example>. In addition, rice cooked with white rice was mixed as 'white rice' or 'white rice', and 'noodles' included 'dry noodles', 'raw noodles', or 'ramen' forms.
본 발명의 구체적인 특징 및 이점은 첨부된 도면을 참조한 이하의 설명으로 더욱 명확해질 것이다. Specific features and advantages of the present invention will become more clear from the following description with reference to the accompanying drawings.
도 1은 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법을 단계별로 나타내는 개략적인 공정도이고, 도 2는 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 성분 배합 단계를 구체적으로 나타내는 공정도이고, 도 3은 본 발명에 따른 인공미 밥과 백미 밥의 혈당 반응 곡선을 나타내는 그래프이고, 도 4는 본 발명에 따른 인공미 밥과 백미 밥의 혈당지수(GI)를 나타내는 그래프이고, 도 5는 본 발명에 따른 인공미 및 면의 건조 수분 함량을 나타내는 그래프이고, 도 6은 본 발명에 따른 인공미 및 면의 수분 활성도를 나타내는 그래프이고, 도 7, 8은 본 발명에 따른 인공미 취반(炊飯) 및 점탄성 측정을 위한 분동을 이용한 하중 테스트 사진이고, 도 9는 본 발명에 적용되는 단백질 바인더의 점탄성 측정을 수행한 사진이고, 도 10은 본 발명에 적용되는 곡류 성분의 점탄성 측정을 수행한 사진이고, 도 11은 본 발명에 따른 제조된 인공미 및 면류(국수) 사진이다.1 is a schematic process diagram showing a method for manufacturing artificial rice and noodles excellent in hypoglycemic effect according to the present invention step by step, and FIG. Figure 3 is a graph showing the blood glucose response curves of artificial rice and white rice according to the present invention, Figure 4 is a graph showing the glycemic index (GI) of artificial rice and white rice according to the present invention, Figure 5 is a graph showing the dry moisture content of artificial rice and cotton according to the present invention, Figure 6 is a graph showing the water activity of artificial rice and cotton according to the present invention, Figures 7 and 8 are artificial rice cooking and A photograph of a load test using a weight for measuring viscoelasticity, Figure 9 is a photograph of measuring the viscoelasticity of a protein binder applied to the present invention, Figure 10 is a photograph of measuring the viscoelasticity of a grain component applied to the present invention, 11 is a photograph of artificial rice and noodles (noodles) prepared according to the present invention.
이하에서는 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 조성물에 적용되는 식물 소재 및 한약 소재의 특성 및 효능을 개략적으로 살펴본다. Hereinafter, the properties and efficacy of plant materials and herbal medicine materials applied to artificial rice and noodle compositions having excellent hypoglycemic efficacy according to the present invention will be briefly reviewed.
귀리는 중앙아시아가 원산지이며, 현재는 서양에서 주로 소비된다. 전체 생산량 중 5%만 식용으로 쓰이고 나머지는 가축의 사료로 쓰인다. 혈중 콜레스테롤 수치 저감, 대장암 및 성인병 예방 및 피부병에 소염효과를 가지고 있다.Oats are native to Central Asia and are now mainly consumed in the West. Only 5% of the total production is used for food and the rest is used as livestock feed. It has an anti-inflammatory effect in reducing blood cholesterol levels, preventing colon cancer and adult diseases, and skin diseases.
율무는 약재나 차로 많이 사용되어왔으며, 녹말 외 단백질, 지방, 비타민B1·B2, 철분 등이 많이 함유되어 있다. 알곡 형태로 밥에 넣어 먹기도 하며 가루로 만들어서 다양한 형태로 활용한다. 율무의 종자를 의이인(薏苡仁)이라고 하는데 주로 차로 이용되며, 이뇨·진통작용이 있어 부종·신경통·방광결석 등의 약재로도 쓰인다. Adlay has been widely used as a medicine or tea, and contains a lot of protein, fat, vitamins B1 and B2, and iron other than starch. It can be eaten in the form of grains in rice or made into powder to be used in various forms. The seeds of adlay are called Uiyiin (薏苡仁), and they are mainly used as tea. They have diuretic and analgesic effects, so they are also used as medicines for edema, neuralgia, and bladder stones.
돼지감자는 북아메리카가 원산지인 국화과 식물이며, 이눌린 성분이 함유되어 콜레스테롤 개선, 원활한 배변 활동, 식후 혈당 상승 억제 등의 효능이 있다. Pork potato is an Asteraceae plant native to North America, and contains inulin, which has effects such as cholesterol improvement, smooth bowel movement, and postprandial blood sugar suppression.
발아현미(發芽玄米, germinated brown rice)는 벼의 왕겨를 제거한 현미의 싹을 1~5mm 정도 틔운 쌀이다. 현미보다 소화가 잘되고 감마 아미노뷰티르산(γ-aminobutyric acid, GABA), 감마-오리자놀(γ-oryzanol), 옥타코사놀(octacosanol) 등을 더 많이 함유되어 항암효과가 있고 체내 콜레스테롤을 낮추며 특히 감마-오리자놀은 성장을 촉진한다. Germinated brown rice (發芽玄米, germinated brown rice) is rice from which the rice husk has been removed and sprouted about 1 to 5 mm. It is easier to digest than brown rice and contains more γ-aminobutyric acid (GABA), γ-oryzanol, and octacosanol, etc., so it has anticancer effects and lowers cholesterol in the body. promote growth;
메밀은 원산지가 동아시아이지만 세계 각지에 서식하고 있다. 약재로 사용되며 단백질, 비타민B1·B2, 니코틴산, 루틴의 함량이 높아, 혈관 손상을 예방하고 고혈압 예방에 효과적이며, 함유된 플라보노이드 성분은 간세포의 재생을 촉진하고 해독작용을 한다. Buckwheat is native to East Asia, but grows all over the world. It is used as a medicinal material and has a high content of protein, vitamin B1·B2, nicotinic acid, and rutin, so it is effective in preventing blood vessel damage and preventing high blood pressure.
조는 칼슘 성분이 풍부해 골밀도를 강화하고, 단백질과 당질, 비타민B1·B2, 식이섬유 등이 풍부해 신진대사 및 장운동을 촉진하고, 혈중 콜레스테롤 수치를 낮춰주고, 혈행을 개선해 동맥경화와 고혈압 같은 성인병 예방효과가 있고, 철분이 풍부해 적혈구 생성을 촉진하고, 함유된 식이섬유는 혈당을 조절해 주는 효능이 있다. Joe is rich in calcium, which strengthens bone density, and is rich in protein, sugar, vitamins B1 and B2, and dietary fiber, which promotes metabolism and intestinal motility, lowers blood cholesterol levels, and improves blood circulation to prevent adult diseases such as arteriosclerosis and high blood pressure. It is effective, rich in iron, promotes red blood cell production, and the dietary fiber contained in it has the effect of controlling blood sugar.
여주는 맛이 쓰고, 무독하며 성질이 차다. 유사 인슐린인 여주 배당체가 함유되어 있어 훌륭한 혈당 강하제 작용을 하며, 배당체와 쓴맛이 식욕을 증진하고, 비장을 튼튼하게 한다. 키니네를 함유하고 있어 배뇨가 잘 되게 하며, 혈액순환, 소염, 해열 및 심열을 식히고 눈을 맑게 하는 효과가 있다.Bitter gourd is bitter in taste, non-toxic, and cold in nature. It contains Gyoza glycosides, which are similar to insulin, and acts as an excellent hypoglycemic agent. Glycosides and bitter taste enhance appetite and strengthen the spleen. It contains quinine, which makes urination work well, and has the effect of blood circulation, anti-inflammatory, antipyretic and deep fever, and clearing the eyes.
계피는 녹나무과에 속하는 상록교목인 생달나무의 나무껍질로 만든 약재로써, 탄수화물, 무기질, 비타민이 풍부하고 속을 따뜻하게 하며 혈행을 도와 폐와 간의 기를 고르게 하고 비위장 기능을 활성화하는 약리작용을 한다. 따라서 자양강장, 발한, 해열, 진통, 허약체질에 효능이 있고 특유의 향미가 있어 음료에 향신료로 첨가하여 사용된다. Cinnamon is a medicine made from the bark of the evergreen tree belonging to the Lauraceae family. It is rich in carbohydrates, minerals, and vitamins, warms the inside, helps blood circulation, evens the lungs and liver, and activates the non-gastrointestinal function. Therefore, it is effective for nourishment, sweating, fever, pain relief, and weak constitution, and has a unique flavor, so it is used as a spice in beverages.
오미자(五味子)는 열매나 씨앗을 약용으로 쓰이며, 열매는 신맛, 단맛, 쓴맛, 짠맛, 매운맛의 다섯 가지 맛이 모두 섞여 있다. 폐와 신장 보호에 특효가 있어 한방에서는 치료 약과 보약 재료로 거의 빠지지 않으며, 혈액순환을 원활하게 하여 혈압을 내리며, 당뇨 및 감기 예방에도 효과가 있다. Schisandra chinensis (五味子) is used for medicinal purposes, and the fruit is a mixture of all five tastes: sour, sweet, bitter, salty, and spicy. It has special effects on protecting the lungs and kidneys, so it is rarely used as a treatment and restorative ingredient in oriental medicine, and it improves blood circulation to lower blood pressure and is effective in preventing diabetes and colds.
뽕잎은 영양분의 포도당 전환을 늦춰 혈당을 낮추는 효과가 있는데, 정상적인 혈당 수치를 유지하도록 도와주어 당뇨 개선에 효과적이다. 칼슘, 철분이 많이 함유되어 골다공증 예방, 빈혈 예방효과, 성장기 아이들의 뼈 건강에 도움이 되고, 헤모글로빈을 생성한다. Mulberry leaves have the effect of lowering blood sugar by slowing down the glucose conversion of nutrients, and are effective in improving diabetes by helping to maintain normal blood sugar levels. It contains a lot of calcium and iron, so it prevents osteoporosis, prevents anemia, helps bone health of growing children, and creates hemoglobin.
나복자는 1년생 또는 2년생 '무'의 성숙한 씨를 말한다. *?*성질은 따뜻 또는 평(平)하며, 맵고, 단맛이 있고, 혈압강하작용, 항균작용, 진균 억제작용, 위장운동 촉진, 진해 거담, 동맥경화억제 효능이 있다.Nabokja refers to the mature seed of the first or second year 'radish'. *?*The property is warm or flat, spicy and sweet, and has blood pressure lowering, antibacterial, fungal suppression, gastrointestinal motility, antitussive expectoration, and arteriosclerosis inhibitory effects.
상술한 식물 소재 및 한약 소재 이외에도 백미, 보리, 전분, 소맥 단백, 두유, 강황 및 소금이 더 포함하여 구성되며, 상기 소재 중에서 식물 소재 및 일부 한약 소재는 건조·파쇄하여 분말화되고, 상기 한약 소재 중 여주, 계피, 오미자, 뽕잎 및 나복자는 정제수에 넣어 가열하여 ‘한약재 추출액’이 제조된다. In addition to the above-mentioned plant materials and herbal medicine materials, it is configured to further include white rice, barley, starch, wheat protein, soy milk, turmeric, and salt, and among the materials, plant materials and some herbal medicine materials are dried and crushed to powder, Bitter gourd, cinnamon, Schisandra chinensis, mulberry leaf, and Nabokja are put in purified water and heated to produce 'herbal medicine extract'.
<실시 예 1> 본 발명에 따른 인공미와 면류 조성물<Example 1> Artificial rice and noodle composition according to the present invention
본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 조성물은 건조·파쇄·분말화하여 얻어지는 식물(食物) 소재 및 한약 소재가 포함하여 구성된다. The artificial rice and noodle composition having excellent blood sugar lowering efficacy according to the present invention is composed of plant materials and herbal medicine materials obtained by drying, crushing, and powdering.
이러한 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 조성물의 상기 식물 소재는 귀리, 율무, 백미, 현미(발아현미), 전분, 돼지감자, 보리, 조 및 메밀을 포함하여 구성된다. The plant material of the artificial rice and noodle composition having excellent hypoglycemic efficacy according to the present invention is composed of oats, adlay, polished rice, brown rice (germinated brown rice), starch, pork potato, barley, millet and buckwheat.
이러한 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 조성물의 상기 한약 소재는 소맥 단백, 두유, 강황, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 포함하여 구성된다. The herbal ingredients of the artificial rice and noodle composition having excellent hypoglycemic efficacy according to the present invention include wheat protein, soy milk, turmeric, bitter gourd extract, cinnamon extract, Schizandra chinensis extract, mulberry leaf extract and halobokja extract.
본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 조성물은 귀리 100 중량부에 대하여, 율무 10~15 중량부, 백미 600~800 중량부, 현미(발아현미) 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부, 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 포함하여 구성된다. The artificial rice and noodle composition having excellent hypoglycemic effect according to the present invention contains 10 to 15 parts by weight of adlay, 600 to 800 parts by weight of polished rice, 600 to 800 parts by weight of brown rice (germinated brown rice), and 160 to 190 parts by weight of starch, based on 100 parts by weight of oats. parts by weight, pork potato 14-18 parts by weight, barley 100-140 parts by weight, millet 40-70 parts by weight, buckwheat 40-70 parts by weight, wheat protein 300-450 parts by weight, soy milk 330-380 parts by weight, turmeric 5- It consists of 7 parts by weight.
이러한 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 조성물은 귀리 100 중량부에 대하여, 여주 추출액 1.5~7 중량부, 계피 추출액 1.5~7 중량부, 오미자 추출액 1.5~7 중량부, 뽕잎 추출액 1.5~7 중량부 및 나복자 추출액 1.5~7 중량부를 포함하여 구성된다. The artificial rice and noodle composition having excellent blood sugar lowering effect according to the present invention is based on 100 parts by weight of oats, 1.5 to 7 parts by weight of bitter gourd extract, 1.5 to 7 parts by weight of cinnamon extract, 1.5 to 7 parts by weight of Schizandra chinensis extract, and 1.5 to 7 parts by weight of mulberry leaf extract. It is composed of 7 parts by weight and 1.5 to 7 parts by weight of Lynx extract.
또한, 이러한 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 조성물은 귀리 100 중량부에 대하여, 곤약 20~40 중량부, 마 10~20 중량부를 더 포함하여 구성된다. In addition, the artificial rice and noodle composition having excellent hypoglycemic efficacy according to the present invention further comprises 20 to 40 parts by weight of konjac and 10 to 20 parts by weight of hemp based on 100 parts by weight of oats.
이러한 본 발명에 따른 혈당 강하 효능이 우수한 면류의 조성물에서는, 귀리 100 중량부에 대하여, 소금 5~7 중량부를 더 포함하여 구성된다. The noodle composition having excellent hypoglycemic efficacy according to the present invention further comprises 5 to 7 parts by weight of salt based on 100 parts by weight of oats.
이때, 본 발명의 상기 조성물에는 단백질계열의 바인더가 배합하여 각 조성물 간의 결착력이 증가하도록 구성된다. At this time, the composition of the present invention is configured to increase the binding force between each composition by blending a protein-based binder.
<실시 예 2> 본 발명에 따른 인공미와 면류 제조방법<Example 2> Method for manufacturing artificial rice and noodles according to the present invention
도 1을 참조하여 설명하면, 본 발명에 따른 상기 조성물을 이용하여 혈당 강하 효능이 우수한 인공미 및 면류의 제조방법은 아래와 같다.Referring to FIG. 1, a method for producing artificial rice and noodles excellent in hypoglycemic effect using the composition according to the present invention is as follows.
본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법은, (a) 식물 소재 및 한약 소재를 준비하는, 소재 준비 단계(S100); (b) 상기 분말화된 소재와 추출액을 배합하는, 성분 배합 단계(S200); (c) 인공미 또는 면류로 성형하는, 성형 단계(S300); (d) 상기 성형된 인공미 또는 면류를 살균하는, 살균 단계(S400); (e) 상기 살균된 인공미 및 면류를 건조 및 포장하는, 건조·포장 단계(S500);를 포함하여 구성된다. A method for manufacturing artificial rice and noodles having excellent hypoglycemic efficacy according to the present invention includes: (a) a material preparation step of preparing plant materials and herbal medicine materials (S100); (b) blending the powdered material and the extract, component blending step (S200); (c) forming into artificial rice or noodles, forming step (S300); (d) a sterilization step (S400) of sterilizing the shaped artificial rice or noodles; (e) a drying/packaging step (S500) of drying and packaging the sterilized artificial rice and noodles.
본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 상기 (a) 소재 준비 단계(S100)는, 건조·파쇄·분말화하여 얻어지는 식물(食物) 소재 및 한약 소재를 포함하여 구성된다. The (a) material preparation step (S100) of the method for manufacturing artificial rice and noodles excellent in hypoglycemic efficacy according to the present invention includes plant materials and herbal medicine materials obtained by drying, crushing, and powdering.
이러한 본 발명의 상기 (a) 소재 준비 단계(S100)의 상기 식물(食物) 소재는 귀리, 율무, 백미, 현미, 전분, 돼지감자, 보리, 조 및 메밀을 포함하며, 상기 한약 소재는 소맥 단백, 두유, 강황, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 포함하여 구성된다. The plant material of the (a) material preparation step (S100) of the present invention includes oat, adlay, white rice, brown rice, starch, pork potato, barley, millet and buckwheat, and the herbal medicine material is wheat protein , soymilk, turmeric, bitter gourd extract, cinnamon extract, Schisandra chinensis extract, mulberry leaf extract, and silkworm extract.
또한, 이러한 상기 (a) 소재 준비 단계(S100)에서는 귀리 100 중량부에 대하여, 상기 율무 10~15 중량부, 백미 600~800 중량부, 현미 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부, 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 포함하여 구성된다. In addition, in the (a) material preparation step (S100), 10 to 15 parts by weight of the adlay, 600 to 800 parts by weight of white rice, 600 to 800 parts by weight of brown rice, 160 to 190 parts by weight of starch, Pork potato 14-18 parts by weight, barley 100-140 parts by weight, millet 40-70 parts by weight, buckwheat 40-70 parts by weight, wheat protein 300-450 parts by weight, soy milk 330-380 parts by weight, turmeric 5-7 parts by weight consists of including
그리고, 이러한 상기 (a) 소재 준비 단계(S100)에서 면류의 조성물은, 귀리 100 중량부에 대하여, 소금 5~7 중량부를 더 포함하여 구성된다. In addition, the noodle composition in the (a) material preparation step (S100) further includes 5 to 7 parts by weight of salt based on 100 parts by weight of oats.
본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 상기 (b) 성분 배합 단계(S200)에는, 건조·파쇄·분말화하여 얻어지는 상기 ‘식물(食物) 소재’ 및 ‘한약 소재’를 포함하여 구성된다. The (b) component mixing step (S200) of the method for manufacturing artificial rice and noodles having excellent blood sugar lowering efficacy according to the present invention includes the 'plant material' and 'herbal medicine material' obtained by drying, crushing, and powdering. It is composed by
이러한 본 발명의 상기 (b) 성분 배합 단계(S200)에서는, 귀리 100 중량부에 대하여, 곤약 20~40 중량부, 마 10~20 중량부를 더 포함하여 구성된다. In the component mixing step (S200) of the present invention, 20 to 40 parts by weight of konjac and 10 to 20 parts by weight of hemp are further included with respect to 100 parts by weight of oats.
이러한 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 상기 (b) 성분 배합 단계(S200)에는, 상기 여주, 계피, 오미자, 뽕잎 및 나복자의 추출액을 제조하는 ‘한약재 추출액 제조 단계(S210)를 포함하여 구성된다. In the (b) component blending step (S200) of the artificial rice and noodles manufacturing method having excellent blood sugar lowering efficacy according to the present invention, the 'herbal medicine extract preparation step (S210) ) is composed of.
상기 본 발명의 상기 ‘한약재 추출액’은 귀리 100 중량부에 대하여, 여주 추출액 1.5~7 중량부, 계피 추출액 1.5~7 중량부, 오미자 추출액 1.5~7 중량부, 뽕잎 추출액 1.5~7 중량부 및 나복자 추출액 1.5~7 중량부로 구성된다. The 'herbal medicine extract' of the present invention is based on 100 parts by weight of oats, 1.5 to 7 parts by weight of bitter gourd extract, 1.5 to 7 parts by weight of cinnamon extract, 1.5 to 7 parts by weight of Schizandra chinensis extract, 1.5 to 7 parts by weight of mulberry leaf extract and Nabokja It is composed of 1.5 to 7 parts by weight of the extract.
<실시 예 2-1> 본 발명에 따른 ‘한약재 추출액’ 제조<Example 2-1> Preparation of 'herbal medicine extract' according to the present invention
본 발명의 상기 한약재 추출액 제조 단계(S210)는, 한약 소재 준비, 정제수에 투입, 재료 가열, 상온보관 및 여과추출 공정을 포함하여 구성된다. The herbal medicine extract preparation step (S210) of the present invention includes preparation of herbal medicine material, injection into purified water, heating of the material, storage at room temperature, and filtration extraction process.
이러한 본 발명의 상기 ‘한약 소재 준비 공정’은, 한약재 추출액의 재료인 여주·계피·오미자·뽕잎·나복자를 세척 후 슬라이스 또는 칼집 및 조각을 내어 소정의 중량비로 준비한다. In the 'herbal medicine material preparation step' of the present invention, after washing bitter gourd, cinnamon, Schisandra chinensis, mulberry leaf, and nabokja, which are ingredients of herbal medicine extract, prepare slices or sheaths and slices at a predetermined weight ratio.
이러한 본 발명의 상기 ‘정제수에 투입 공정’은, 준비된 상기 한약재 추출액의 재료(여주·계피·오미자·뽕잎·나복자)를 정제수(10ℓ)에 투입한다. In the 'putting step into purified water' of the present invention, the prepared herbal medicine extract materials (Bitter gourd, cinnamon, Schisandra chinensis, mulberry leaf, Nabokja) are put into purified water (10 L).
이때, 상기 ‘정제수에 투입 공정’에서는 혼합한 재료와 정제수의 비를 3~6 : 100의 중량비로 한다. At this time, in the 'process of adding purified water', the ratio of the mixed material and the purified water is 3 to 6: 100 in weight ratio.
이러한 본 발명의 상기 ‘재료 가열 공정’은, 상기 한약재 추출액 재료와 정제수를 100℃에서 10분간 가열하여 끓인다. In the 'material heating step' of the present invention, the herbal medicine extract material and purified water are heated and boiled at 100 ° C. for 10 minutes.
이러한 본 발명의 상기 ‘상온보관 공정’은, 상기 한약재 추출액 재료의 가열을 멈추고, 상온(常溫)에서 하루를 식힌다. In the 'room temperature storage step' of the present invention, the heating of the herbal medicine extract material is stopped and cooled at room temperature for one day.
이러한 본 발명의 상기 ‘여과추출 공정’은, 상기 상온보관 공정에서 식힌 ‘한약재 추출액’을 다음 날 아침 거름망(20 Mesh)을 이용하여 여과 추출한다. In the 'filtering extraction process' of the present invention, the 'herbal medicine extract' cooled in the room temperature storage process is filtered and extracted the next morning using a sieve (20 Mesh).
이때, 한약재 추출액 제조 단계(S210)에서 획득된 상기 ‘한약재 추출액’은 상기 (b) 성분 배합 단계(S200)에서 건조·파쇄·분말화하여 얻어지는 식물(食物) 소재 및 일부 한약 소재와 함께 배합된다. At this time, the 'herbal herb extract' obtained in the herbal medicine extract preparation step (S210) is blended with plant materials and some herbal medicine materials obtained by drying, crushing, and powdering in the (b) ingredient blending step (S200). .
이러한 본 발명의 상기 (b) 성분 배합 단계(S200)에서는 상술한 조성물을 반죽기에 투입하여 배합하도록 구성된다. In the (b) component mixing step (S200) of the present invention, the above-described composition is put into a kneader and blended.
본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 상기 (c) 성형 단계(S300)에는, 상기 성분 배합이 완료된 반죽(면대)를 이용하여 인공미 및 면류를 각각 성형하도록 구성된다. In the forming step (S300) of the method for manufacturing artificial rice and noodles excellent in hypoglycemic effect according to the present invention, artificial rice and noodles are molded using the dough (noodle strip) for which the ingredients have been mixed.
이때, 상기 (c) 성형 단계(S300)에서는, 인공미는 압출성형기를 이용하고, 면류는 성형 롤러를 이용하여 성형한다. At this time, in the (c) forming step (S300), artificial rice is formed using an extruder, and noodles are formed using a forming roller.
이러한 본 발명의 상기 (c) 성형 단계(S300)에는, 상기 성분 배합이 완료된 반죽(면대)에 글루텐을 형성하는 ‘글루텐 형성 단계(S310)’를 더 포함하여 구성된다. The (c) forming step (S300) of the present invention further includes a 'gluten forming step (S310)' of forming gluten in the dough (noodle sheet) in which the ingredients have been mixed.
상기 ‘글루텐 형성 단계(S310)’는 상기 (b) 성분 배합 단계(S200)에 배합된 혼합물을 면대기에 투입하여 면대(麵帶: noodle sheet)를 만들고, 제조된 상기 면대를 반복 투입하여 연신(延伸) 함으로써, 상기 혼합물 내부의 공기를 제거함과 동시에 글루텐이 형성된다. In the 'gluten forming step (S310)', the mixture prepared in the (b) component mixing step (S200) is put into a cotton sheet to make a noodle sheet, and the prepared cotton sheet is repeatedly put into and stretched. By (延伸), gluten is formed at the same time as removing the air inside the mixture.
이때, 면류용 면대는 인공미용 면대보다 더 많이 반복하여 연신 공정을 반복 수행한다. At this time, the stretching process is repeated more times than the cotton pads for artificial beauty.
이러한 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 상기 (c) 성형 단계(S300)에는, 단백질계열의 바인더인 밀 단백질(Wheat gluten)과 분리 대두 단백질(Soy protein isolate)로 결착하여 인공미 및 면류를 각각 성형하도록 구성된다. (하기 <실험 예1> [표 1]의 protein binder 점탄성 테스트참조)In the (c) molding step (S300) of the artificial rice and noodle manufacturing method having excellent blood sugar lowering effect according to the present invention, wheat gluten, a protein-based binder, and soy protein isolate are bound together, It is configured to mold artificial rice and noodles, respectively. (Refer to the protein binder viscoelasticity test in <Experimental Example 1> [Table 1] below)
이때, 상기 본 발명은 민서기에 상기 면대를 투입하고, 노즐이 형성된 압출성형기를 이용하여 압출하면 상기 노즐을 통해 면이 성형되고, 상기 압출성형기 노즐의 전면에 설치된 커터를 회전시켜 압출되는 면을 절단하여 인공미를 제조한다. 상기 압출성형기는 압출량 20~800kg/hr, 커터 회전수 100~1,000rpm이 적용된다. At this time, in the present invention, when the noodle is put into a mincer and extruded using an extruder having a nozzle, the noodle is formed through the nozzle, and the extruded noodle is cut by rotating a cutter installed in front of the nozzle of the extruder. to produce artificial rice. The extruder is applied with an extrusion amount of 20 to 800 kg / hr and a cutter rotation speed of 100 to 1,000 rpm.
본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 상기 (d) 살균 단계(S400)에는, 상기 (c) 성형 단계(S300)에서 성형된 인공미 및 면류의 글루텐을 고정하는 ‘글루텐 고정 단계(S410)’를 더 포함하여 구성된다. In the (d) sterilization step (S400) of the method for manufacturing artificial rice and noodles having excellent hypoglycemic efficacy according to the present invention, the 'gluten fixing step of fixing the gluten of the artificial rice and noodles molded in the (c) molding step (S300) (S410)' is further included.
상기 ‘글루텐 고정 단계(S410)’는 상기 (c) 성형 단계(S300)에서 성형된 인공미 및 면류를 수증기로 찌면 살균과 동시에 글루텐이 고정된다. In the 'gluten fixing step (S410)', when the artificial rice and noodles molded in the (c) forming step (S300) are steamed, the gluten is fixed at the same time as sterilization.
본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류 제조방법의 상기 (e) 건조·포장 단계(S500)는, 온도 60~100℃에서 1~8시간 건조하여 수분 함량이 12중량% 이하가 되도록 구성된다. The (e) drying and packing step (S500) of the method for manufacturing artificial rice and noodles having excellent blood sugar lowering efficacy according to the present invention is configured to dry at a temperature of 60 to 100 ° C for 1 to 8 hours so that the moisture content is 12% by weight or less do.
이하에서는 출원인이 본 발명에 따른 혈당 강하 효능이 우수한 인공미와 면류를 제조하기 위하여 수행한 각종 실험에 대하여 설명한다. Hereinafter, various experiments performed by the applicant to prepare artificial rice and noodles having excellent blood sugar lowering efficacy according to the present invention will be described.
<실험 예 1> 점탄성 테스트 <Experimental Example 1> Viscoelastic test
[표 1] protein binder 점탄성 테스트[Table 1] Protein binder viscoelasticity test
(cc)undiluted
(cc)
(cc)water
(cc)
(cc)mixture
(cc)
(1~5)viscoelasticity
(1-5)
- 껌과 유사
- 잘 뭉쳐짐- Kneading possible
- similar to chewing gum
- well put together
- 엿과 유사
- 딱딱해짐- No kneading
- similar to taffy
- harden
- 육류 유사- No kneading
- Similar to meat
- 찐득,
- 딱딱해짐- Kneading possible
- Sticky,
- harden
상기 [표 1]에서 나타난 바와 같이, 단백질을 기반으로 하는 소재의 점탄성 테스트 결과에서 상기 4가지 모두 바인더(Binder)로 사용할 수 있지만, 본 발명은 상기 소재가 나타내는 점탄성 수치(수치가 클수록 점탄성이 높음)를 참조하여 ‘Wheat gluten(밀 단백질)’ 및 ‘Soy protein isolate(분리 대두 단백질)’를 점탄성 바인더로 최종선정하였다. (도 9 참조)As shown in [Table 1], in the viscoelasticity test results of the protein-based material, all four of the above can be used as a binder, but the present invention shows the viscoelasticity value of the material (the higher the value, the higher the viscoelasticity) ), 'Wheat gluten (wheat protein)' and 'Soy protein isolate (separated soybean protein)' were finally selected as viscoelastic binders. (See Fig. 9)
[표 2] 곡류 성분의 점탄성 테스트(제1차) [Table 2] Viscoelasticity test of cereal components (1st)
(ℓ)kneading liquid
(ℓ)
(0~5)dough elasticity
(0-5)
(0~5)increasing elasticity
(0-5)
[표 3] 곡류 성분의 점탄성 테스트(제2차)[Table 3] Viscoelasticity test of cereal components (2nd)
(ℓ)kneading liquid
(ℓ)
(0~5)dough elasticity
(0-5)
(0~5)increased elasticity
(0-5)
상기 [표 2] 및 [표 3]과 같이, 점탄성 테스트에서 2회에 걸쳐서 실험한 결과 상기 곡류 중 찰 현미, 찰보리, 감자전분, 보리, 조 등을 주원료로 사용하고, 나머지는 1~2중량 % 첨가되는 보조원료로 사용하고자 함. (도 10 참조)As shown in [Table 2] and [Table 3], as a result of testing twice in the viscoelasticity test, among the grains, polished brown rice, barley, potato starch, barley, millet, etc. were used as main ingredients, and the rest were 1 to 2 weights Intended to be used as an auxiliary raw material added by %. (See Fig. 10)
<실험 예 2> 민서기 수분 첨가량 결정 실험<Experimental Example 2> Experiment to determine the amount of water added to the mincer
[표 4] 300g 원료배합 후 물 첨가(케이스1)[Table 4] Add water after mixing 300g of raw materials (case 1)
(g)amount of water added
(g)
(중량 %)water content
(weight %)
- 들러붙지 않음- Plastic surgery is unlikely
- non-stick
- 성형 가능
- 유 점탄성, 뭉쳐짐
- 들러붙지 않음-'No. Slightly less than 1'
- Formable
- Oil viscoelasticity, aggregation
- non-stick
- 유 점탄성, 완전히 뭉쳐짐
- 성형 가능-'No. 1 and no. Less than 2'
- Oil viscoelastic, fully agglomerated
-
- 들러붙음- Dough state
- sticking
- 반죽 잘 안됨
- 시간 많이 소요됨
- 조금 질다 - Noodle dough type
- Kneading is not good
- time consuming
- a bit wet
[표 5] 상기 [표 4]에 올리브유 2중량 % 첨가(케이스2)[Table 5] 2% by weight of olive oil added to [Table 4] (case 2)
(g)amount of water added
(g)
(중량%)water content
(weight%)
- 들러붙지 않음- Plastic surgery minor
- non-stick
- 들러붙지 않음- Similar to
- non-stick
- 들러붙지 않음- Similar to
- non-stick
상기 [표 4]의 민서기 수분 첨가량 결정 실험에서 물 첨가량은 상기 No. 3~No. 4 사이의 120g 정도가 가정 최적 상태로 판단되며, 상기 [표 5]의 실험에서 올리브유 2중량 %가 첨가되었을 경우, 물 첨가량은 상기 No. 3~No. 4 사이의 130~140g 정도가 가정 최적 상태로 판단되었다. In the experiment for determining the amount of water added to the mincer in [Table 4], the amount of water added was the No. 3-No. About 120g between 4 is considered to be the optimal condition for home, and in the experiment of [Table 5], when 2% by weight of olive oil was added, the amount of water added was 3-No. Between 4 and 130~140g was judged to be the optimal condition for home.
<실험 예 3> 민서기 성형 가부(可否) 실험<Experimental Example 3> Mincer plastic surgery test
[표 6] 인공미용(用)[Table 6] Artificial beauty (use)
(중량비)flour: brown rice
(weight ratio)
(g)water
(g)
(혼합여부)turmeric powder
(whether mixed)
(1~5)sensory test
(1-5)
- 물 : 4중량%
- ‘*’ 최적- Raw material 500g
- Water: 4% by weight
- '*' optimal
[표 7] 면류용(用)[Table 7] For noodles
(중량비)flour: brown rice
(weight ratio)
(g)water
(g)
(혼합여부)turmeric powder
(whether mixed)
(1~5)sensory test
(1-5)
- 물 : 4중량%
- ‘*’ 최적- Raw material 500g
- Water: 4% by weight
- '*' optimal
상기 [표 6] 및 [표 7]의 민서기 성형 가부(可否) 실험 결과, 본 발명에 따른 인공미는 현미로만, 면류는 밀가루가 20중량% 혼합된 상태가 가장 최적 상태로 판단되었다. As a result of the mincer molding test results in [Table 6] and [Table 7], the artificial rice according to the present invention was judged to be the most optimal state in which only brown rice was mixed with 20% by weight of wheat flour.
<실험 예 4> 취반(炊飯) 테스트 및 점탄성 측정 실험<Experimental Example 4> Cooking test and viscoelasticity measurement experiment
실험 계획experimental plan
백미와 본 발명에 따른 인공미로 취사한 밥(飯)의 비교Comparison between white rice and rice cooked with artificial rice according to the present invention
백미 : 백미 코스로 취반Glutinous rice: cooked with white rice course
인공미 : 백미 및 잡곡 코스로 취반Artificial rice: Cooked with polished rice and mixed grain courses
취사코스 : 압력밥솥/냄비(가스 불)Cooking course: pressure cooker/pot (gas fire)
가수량(인공미:물) : ① 1:0.8, ② 1:1, ③ 1:1.2, ④ 1:1.5Water content (artificial rice: water): ① 1:0.8, ② 1:1, ③ 1:1.2, ④ 1:1.5
2. 실험 결과 2. Experimental results
[표 8] 2.1 취반 코스별[Table 8] 2.1 Cooking course
측정*viscoelasticity
measurement*
냄비gas
pot
(1~5)viscoelasticity
(1-5)
(1~5)preference
(1-5)
- 가수량 : 1.2배
- 백미 잡곡 : 가수량 1.3배 - Rice (55th): 150g
- Water amount: 1.2 times
- Glutinous rice grains: 1.3 times the
상기 [표 8]의 점탄성 측정은 테스트 비커 254g(비커 중량 123g 포함)에 130g의 밥을 담고 2kg 분동 하중을 주어 실험하였다. 상기 점탄성 측정은 임의 단위로써, 백미는 90, 인공미는 70~50의 점탄성을 나타냈다. 상기 실험을 통하여 압력밥솥의 백미 코스의 점탄성이 가장 우수한 것으로 나타났다. ([도 7, 8] 참조)The viscoelasticity measurement in [Table 8] was carried out by putting 130 g of rice in a test beaker of 254 g (including a beaker weight of 123 g) and applying a 2 kg weight load. The viscoelasticity measurement was an arbitrary unit, and polished rice showed viscoelasticity of 90 and
[표 9] 2.2 가수량별[Table 9] 2.2 by water quantity
(중량비)Water content (artificial rice: water)
(weight ratio)
측정viscoelasticity
measurement
(1~5)viscoelasticity
(1-5)
(1~5)preference
(1-5)
- 쿠쿠 압력밥솥 백미 코스 - Rice (55th): 150g
- Cuckoo Pressure Rice Cooker White Rice Course
상기 [표 9]의 점탄성 측정은 테스트 비커 254g(비커 중량 123g 포함)에 130g의 밥을 담고 2kg 분동 하중을 주어 실험하였다. 상기 실험을 통하여 가수량 1:1.2가 본 발명에 따른 인공미 중에서 점탄성이 가장 우수한 것으로 나타났다. ([도 7, 8] 참조)The viscoelasticity measurement in [Table 9] was carried out by putting 130 g of rice in a test beaker of 254 g (including a beaker weight of 123 g) and applying a weight load of 2 kg. Through the above experiments, it was found that the water content of 1:1.2 had the best viscoelasticity among the artificial rice according to the present invention. (See [Figs. 7 and 8])
<실험 예 5> 인공미의 맛 평가(관능검사)<Experimental Example 5> Taste evaluation of artificial rice (sensory test)
1. 시료1. Sample
- 인공미(제55차)- Artificial beauty (55th)
- 백미- White rice
- 잡곡(귀리:찰보리:현미 = 1:2:1)- Mixed grains (oats: barley: brown rice = 1:2:1)
2. 밥 짓기 조건2. Cooking conditions
- 인공미 : 비수세(씻지 않음)- Artificial rice: No washing (not washing)
- 백미, 잡곡 : 최소 수세- White rice, mixed grains: minimum washing
- 불림시간 없음- No soaking time
- 가수량 1.2배(잡곡은 1.3배)- 1.2 times the water content (mixed grains 1.3 times)
- 쿠쿠 압력밥솥 백미 코스로 취반- Cooking with Cuckoo pressure cooker white rice course
3. 맛 평가3. Taste evaluation
선호도 평가법 : 1~5점 부여(1 : 아주 나쁨, 2 : 나쁨, 3 : 보통, 4 : 좋음, 5 : 아주 좋음)Preference evaluation method: 1 to 5 points (1: very bad, 2: bad, 3: normal, 4: good, 5: very good)
참여자 : 20~50대 10인 대상 평균값으로 판단Participants: Judging by the average value of 10 people in their 20s to 50s
4. 결과4. Results
- 백미 거부감 있음- Tastes good
- There is resistance to white rice
- 조직감 출중- Surprisingly, the taste is good
- Outstanding sense of organization
- 딱딱하다.- A dry feeling in the mouth
- It is hard.
상기 [표 10]에서 나타난 바와 같이 본 발명에 따른 인공미에 대한 시식 평가 점수는 평균 4.2로써, ‘좋음’ 수준이었으며, 백미 밥(4.5점)에 가깝고, 잡곡밥(2.5점)보다는 월등하며, 비록 10인의 평가이지만 본 발명에 따른 인공미 밥은 일반 밥(백미밥)과 유사하게 좋은 식미감을 나타냈으며, 많은 사람이 선호하면서 백미와 유사하다고 평가하였다. As shown in [Table 10], the tasting evaluation score for the artificial rice according to the present invention was an average of 4.2, which was at the 'good' level, close to white rice (4.5 points) and superior to multigrain rice (2.5 points), although 10 Although it is a phosphorus evaluation, the artificial rice according to the present invention showed a good taste similar to ordinary rice (white rice), and many people preferred it and evaluated it as similar to white rice.
<실험 예 6> 인공미 밥과 백미 밥의 혈당 상승곡선 비교 실험<Experimental Example 6> Comparison of blood sugar rise curves between artificial rice and white rice
1. 실험 개요 및 목적 1. Experiment outline and purpose
본 실험에서는 출원인(김재식헬스푸드(주))이 개발한 항당뇨쌀밥의 식후 혈당 상승 정도를 평가하기 위해, 마우스 모델을 이용하여 흰쌀밥과 항당뇨쌀밥을 급여한 후 혈당을 높이는 속도나 전체적인 혈당 상승이 유의적으로 낮은지 여부를 조사하고자 함.In this experiment, in order to evaluate the degree of postprandial blood sugar increase of anti-diabetic rice developed by the applicant (Kim Jae-sik Health Food Co., Ltd.), using a mouse model, the speed of raising blood sugar or overall blood sugar after feeding white rice and anti-diabetic rice We want to investigate whether the rise is significantly lower.
2. 재료 및 방법2. Materials and Methods
2.1. 시험 시료 및 대조 시료2.1. Test sample and control sample
2.1.1. 시험 시료 I2.1.1. test sample I
(1) 명칭: 흰쌀밥(취반 및 건조를 거친 다음 60메시 이하로 분쇄) (1) Name: White rice (grinded to 60 mesh or less after being cooked and dried)
(2) 공급원: 김재식헬스푸드(주) (2) Source: Jaesik Kim Health Food Co., Ltd.
(3) 입수일: 2022.08.18 (3) Date of acquisition: 2022.08.18
(4) 입수량: 85 g (4) Quantity: 85 g
(5) 외관 및 성상: 분말 (5) Appearance and appearance: powder
(6) 보관조건: 내장보관, 방습 (6) Storage condition: built-in storage, moisture-proof
2.1.2. 시험 시료 II2.1.2. Test sample II
(1) 명칭: 항당뇨쌀밥(취반 및 건조를 거친 다음 60 메시 이하로 분쇄) (1) Name: Anti-diabetic rice (grinded to 60 mesh or less after being cooked and dried)
(2) 공급원: 김재식헬스푸드(주) (2) Source: Jaesik Kim Health Food Co., Ltd.
(3) 입수일: 2022.08.18 (3) Date of acquisition: 2022.08.18
(4) 입수량: 80 g (4) Quantity: 80 g
(5) 외관 및 성상: 분말 (5) Appearance and appearance: powder
(6) 보관조건: 내장보관, 방습 (6) Storage condition: built-in storage, moisture-proof
2.1.3. 대조 시료 I2.1.3. Control sample I
(1) 명칭: 포도당, D-(+)-Glucose(Cat # G8270-1KG) (1) Name: Glucose, D-(+)-Glucose (Cat # G8270-1KG)
(2) 구입처: Sigma-Aldrich Inc.(St. Louis, MO, USA) (2) Purchased from: Sigma-Aldrich Inc. (St. Louis, MO, USA)
(3) 보관조건: 상온보관, 차광 (3) Storage conditions: Store at room temperature, shaded
2.2. 시험 시료 및 대조 시료의 제조 및 투여2.2. Preparation and administration of test and control samples
2.2.1. 시료 조제2.2.1. sample preparation
출원인(김재식헬스푸드(주))으로부터 제공받은 2가지 시료(흰쌀밥 및 당뇨쌀 분말) 1g을 생리식염수(0.9% NaCl in deionized water) 10mL에 분산하여 준비하였음. 대조군으로 포도당 용액(1 g/10mL 생리식염수)을 제조하여 사용하였다.Prepared by dispersing 1 g of two samples (white rice and diabetic rice powder) provided by the applicant (Kim Jae-sik Health Food Co., Ltd.) in 10 mL of physiological saline (0.9% NaCl in deionized water). As a control, a glucose solution (1 g/10 mL physiological saline) was prepared and used.
[표 11] 시험군별 시료의 제조[Table 11] Preparation of samples for each test group
2.2.2. 시료 투여2.2.2. sample administration
시험 시료 및 대조 시료는 12시간 절식 후 마우스 한 마리당 300μL 용량으로 경구 투여하였음.Test and control samples were orally administered at a dose of 300 μL per mouse after fasting for 12 hours.
[표 12] 시험군별 시료의 투여[Table 12] Administration of samples for each test group
2.3. 마우스(Mice)2.3. Mice
본 연구는 경북대학교 동물실험윤리위원회(Institutional Animal Care and Use Committee, IACUC) 규정을 준수하여 실시하였음(승인번호 KNU2022-0329). 실험동물은 ICR 마우스을 선정하여, 수컷 6주령 마우스(체중 30 g 정도)를 오리엔트바이오(성남, 한국)에서 구매하였음. 입고된 마우스는 온도 22 ± 2℃, 상대습도 50 ± 10%, 환기횟수 10∼20회/h, 조명시간 12시간(07시 점등, 19시 소등) 및 조도 150∼300 Lux로 설정한 동물사육구역에서 1주일간 적응을 거친 후 혈당측정을 실시하였음.This study was conducted in compliance with the Institutional Animal Care and Use Committee (IACUC) regulations of Kyungpook National University (approval number KNU2022-0329). ICR mice were selected as experimental animals, and 6-week-old male mice (about 30 g in weight) were purchased from Orient Bio (Seongnam, Korea). The stocked mouse is bred at a temperature of 22 ± 2℃, relative humidity of 50 ± 10%, ventilation frequency of 10 to 20 times/h, lighting time of 12 hours (lights on at 07, lights off at 19:00), and illumination level of 150 to 300 Lux. Blood glucose was measured after 1 week of adaptation in the zone.
2.4. 혈당측정2.4. blood sugar measurement
혈당측정은 실험군 당 5~6마리의 마우스(12시간 절식)를 총 3종류의 실험군인 (1) 포도당 투여군, (2) 흰쌀밥 투여군, (3) 항당뇨쌀밥 투여군으로 나누어 실시하였음. 시료를 경구투여하기 전(0분)과 후(15, 30, 60, 90, 120분)에 15분 또는 30분 간격으로 꼬리 정맥에서 채혈하여 혈당계(ACCU-CHEK, 한국로슈진단(주))를 이용하여 혈중 포도당 농도를 측정하였음.Blood glucose measurement was carried out by dividing 5-6 mice (12 hours fasting) per experimental group into three experimental groups: (1) glucose-treated group, (2) white rice-treated group, and (3) anti-diabetic rice-treated group. Before (0 min) and after oral administration of the sample (15, 30, 60, 90, 120 min), blood is collected from the tail vein at intervals of 15 or 30 min, and blood glucose is measured (ACCU-CHEK, Roche Diagnostics Korea Co., Ltd.) Blood glucose concentration was measured using
2.5. 통계분석2.5. statistical analysis
실험군 간의 평균 비교분석은 IBM SPSS statistics (Windows, Version 25.0; IBM Corp., Armonk, NY, USA)을 이용하여 일원배치 분산분석(one-way analysis of variance, ANOVA)을 실행하였으며, 사후분석 검정은 Duncan’s multiple range test를 p < 0.05에서 실시하였음.For the comparative analysis of averages between the experimental groups, a one-way analysis of variance (ANOVA) was performed using IBM SPSS statistics (Windows, Version 25.0; IBM Corp., Armonk, NY, USA), and the post hoc analysis test was performed. Duncan's multiple range test was performed at p < 0.05.
3. 결과 및 고찰3. Results and discussion
1) 시료 섭취 후 혈당 반응 곡선1) Blood glucose response curve after sample ingestion
[도 3]을 참조하여 설명하면, 시료를 구강으로 투여 후 시간별로 마우스 꼬리에서 채취한 정맥혈의 혈당 농도를 측정한 결과, 항당뇨쌀밥이 포도당이나 흰쌀밥에 비하여 혈당을 높이는 속도와 정도가 낮은 것으로 나타났음. Referring to [Figure 3], as a result of measuring the blood glucose concentration of venous blood collected from the tail of the mouse hourly after oral administration of the sample, the rate and degree of raising blood sugar in anti-diabetic rice is lower than that of glucose or white rice. appeared to be
2) 혈당지수의 산출2) Calculation of glycemic index
흰쌀밥과 항당뇨쌀밥의 혈당지수는 시료 투여 후 혈당이 상승한 면적(area under the curve, AUC)으로부터 산출하였다. [도 4]에 나타낸 바와 같이, 항당뇨쌀밥의 혈당지수(glycemic index, GI)는 77로 흰쌀밥(103)에 비하여 유의적으로 낮은 것으로 나타났다. 이는 항당뇨쌀밥의 섭취가 당뇨 환자의 혈당조절에 도움이 될 것으로 판단됨. The glycemic index of white rice and anti-diabetic rice was calculated from the area under the curve (AUC) of elevated blood glucose after sample administration. As shown in [Fig. 4], the glycemic index (GI) of anti-diabetic rice was 77, which was significantly lower than that of white rice (103). It is judged that the intake of anti-diabetic rice will help control blood sugar in diabetic patients.
본 실험을 통하여 항당뇨쌀밥과 흰쌀밥의 혈당 반응 곡선[도 3]을 살펴보면, 식후 30분 경과 시 항당뇨쌀밥과 흰쌀밥의 혈당 수치는 각각 116.67mg/dL, 187.50mg/dL로 62%, 식후 1시간 경과 시 항당뇨쌀밥과 흰쌀밥의 혈당 수치는 각각 140.00mg/dL, 193.33mg/dL로 72%의 혈당 강하 효과를 보였다. 따라서 상기 실험을 통하여 본 발명에 따른 인공미 및 면의 혈당강하 효과가 매우 우수하게 나타났다. Looking at the blood glucose response curves of anti-diabetic rice and white rice [Fig. 3] through this experiment, the blood glucose levels of anti-diabetic rice and white rice were 116.67 mg/dL and 187.50 mg/dL, respectively, 62%, 30 minutes after eating. At 1 hour after eating, the blood sugar levels of anti-diabetic rice and white rice were 140.00 mg/dL and 193.33 mg/dL, respectively, showing a 72% blood sugar lowering effect. Therefore, through the above experiments, the hypoglycemic effect of the artificial rice and cotton according to the present invention was found to be very excellent.
<실험 예 7> 인공미 및 면 건조 수분 함량 실험<Experimental Example 7> Artificial rice and cotton dry moisture content test
1. 실험 조건1. Experimental conditions
- 55차 항당뇨 쌀- 55th anti-diabetic rice
- 수분 첨가량 33%- Moisture content 33%
- 건조 플레이트에 항당뇨 쌀을 8mm 두께로 갈고 건조기 가동- Grind anti-diabetic rice to a thickness of 8 mm on a drying plate and run the dryer
2. 초기 수분량2. Initial moisture content
- 30.9%(105℃, 40분 건조, 1.011g → 0.699g으로 수분 증발되면서 감량)- 30.9% (105℃, drying for 40 minutes, 1.011g → 0.699g as moisture evaporates)
- 수분 함량 계산 = {(1.011-0.699)/1.011} 100 = 30.9%- Moisture content calculation = {(1.011-0.699)/1.011} 100 = 30.9%
[표 13] 건조 수분 변동표[Table 13] Dry moisture change table
온도dry
temperature
(min)drying time
(min)
(중량%)moisture content
(weight%)
3. 결과 및 고찰3. Results and discussion
[도 5]를 참조하여 설명하면, 본 발명에 따른 상기 (e) 건조·포장 단계(S500)에서 인공미 및 면류의 수분 함량 12중량%에 도달하는 시간은 건조온도 50℃는 57분, 60℃는 35분, 70℃는 28분이고, 수분 함량 12중량%에 도달하는 시간은 차례로 1시간 13분, 53분, 42분으로 나타난다. 따라서 50~60℃에서 1시간 30분~2시간 건조하면, 12% 이하의 수분 함량에 도달되어 미생물 번식 및 부패 없이 안전하게 유통 가능할 것으로 판단된다. Referring to [Figure 5], the time to reach 12% by weight of the moisture content of artificial rice and noodles in the (e) drying and packaging step (S500) according to the present invention is 57 minutes at a drying temperature of 50 ° C and 57 minutes at 60 ° C is 35 minutes, 70 ° C. is 28 minutes, and the time to reach the moisture content of 12% by weight is 1 hour 13 minutes, 53 minutes, and 42 minutes respectively. Therefore, when dried at 50 ~ 60 ℃ for 1
<실험 예 8> 인공미 및 면의 수분 활성도 실험<Experimental Example 8> Water activity test of artificial rice and cotton
[표 14] 수분 함량에 따른 수분 활성도[Table 14] Water activity according to water content
(중량%)water content
(weight%)
[도 6]을 참조하면, 본 발명에 따른 상기 (e) 건조·포장 단계(S500)에서 인공미 및 면류의 수분 함량 12중량% 미만에서는 미생물이 전혀 자라지 못하고, 한계 수분 활성도 0.65~0.66에 도달한 후 수분이 침투하지 않도록 포장하면 안전하게 실온 유통이 가능한 것으로 판단된다. Referring to FIG. 6, in the (e) drying and packaging step (S500) according to the present invention, microorganisms do not grow at all when the moisture content of artificial rice and noodles is less than 12% by weight, and the limiting water activity reaches 0.65 to 0.66. After packing, it is judged that it can be safely distributed at room temperature if it is packaged so that moisture does not penetrate.
이와 같은 제조방법으로 만들어지는 본 발명의 혈당 강하 효능이 우수한 인공미와 면류는 다음과 같은 특징을 가지고 있다.The artificial rice and noodles with excellent blood sugar lowering effect of the present invention made by such a manufacturing method have the following characteristics.
우선, 본 발명은 식물 소재 및 한약 소재를 이용한 조성물로 혈당 강하 효능이 우수한 인공미 및 면류를 제조한다. First of all, the present invention manufactures artificial rice and noodles excellent in blood sugar lowering efficacy with a composition using plant materials and herbal medicine materials.
따라서 본 발명으로 제조되는 인공미 및 면류는 혈당을 강하하는 약리효능을 가지므로 당뇨 환자용 전용 및 다이어트 수단으로도 이용할 수 있다. Therefore, the artificial rice and noodles prepared according to the present invention have a pharmacological effect of lowering blood sugar, and thus can be used exclusively for diabetic patients and as a means of diet.
또한, 본 발명은 식물 소재 및 한약 소재를 이용한 조성물에 단백질계열의 바인더를 혼합하여 쌀 및 면 모양의 제형이 형성된다. In addition, in the present invention, rice and noodle-shaped formulations are formed by mixing a protein-based binder with a composition using plant materials and herbal medicine materials.
따라서 풀어짐 없이 주식(主食)형태의 취반이 가능하고, 잡곡에 섞어 당뇨 보조식으로 섭취가 가능한 장점이 있다. Therefore, it is possible to cook in the form of a staple food without loosening, and it has the advantage that it can be mixed with mixed grains and consumed as a supplementary food for diabetes.
또한, 본 발명은 시판되는 항당뇨쌀의 취반 시 풀어지고 식감이 나쁜 문제점을 개선하여 쌀 및 면류의 제형(製形)이 유지되도록 하여 취반 후에도 그 형태가 유지되는 진정한 ‘항당뇨쌀’을 제공할 수 있다. In addition, the present invention improves the problem of unraveling and poor texture of commercially available anti-diabetic rice when cooking, and maintains the shape of rice and noodles to provide true 'anti-diabetic rice' that maintains its shape even after cooking can do.
Claims (11)
상기 식물 소재는 귀리, 율무, 백미, 현미, 전분, 돼지감자, 보리, 조 및 메밀을, 상기 한약 소재는 소맥 단백, 두유, 강황을 포함하며,
상기 한약 소재에는, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 더 포함되며,
상기 조성물은 귀리 100 중량부에 대하여, 율무 10~15 중량부, 백미 600~800 중량부, 현미 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부, 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 포함하며,
상기 조성물에는 귀리 100 중량부에 대하여, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 각각 1.5~7 중량부 더 포함되는 것을 특징으로 하는 인공미 조성물.
In the composition of artificial rice containing plant materials and herbal medicine materials obtained by drying, crushing, and powdering,
The plant materials include oats, adlay, white rice, brown rice, starch, pork potatoes, barley, millet, and buckwheat, and the herbal materials include wheat protein, soy milk, and turmeric,
The herbal medicine material further includes bitter gourd extract, cinnamon extract, Schisandra chinensis extract, mulberry leaf extract, and locust extract,
The composition is based on 100 parts by weight of oats, 10 to 15 parts by weight of adlay, 600 to 800 parts by weight of white rice, 600 to 800 parts by weight of brown rice, 160 to 190 parts by weight of starch, 14 to 18 parts by weight of pork potato, 100 to 140 parts by weight of barley parts by weight, including 40 to 70 parts by weight of crude, 40 to 70 parts by weight of buckwheat, 300 to 450 parts by weight of wheat protein, 330 to 380 parts by weight of soy milk, and 5 to 7 parts by weight of turmeric,
The artificial beauty composition, characterized in that the composition further comprises 1.5 to 7 parts by weight of bitter gourd extract, cinnamon extract, Schisandra chinensis extract, mulberry leaf extract, and silkworm extract, respectively, based on 100 parts by weight of oats.
상기 식물 소재는 귀리, 율무, 백미, 현미, 전분, 돼지감자, 보리, 조 및 메밀을, 상기 한약 소재는 소맥 단백, 두유, 강황을 포함하며,
상기 한약 소재에는, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 더 포함되며,
상기 조성물은 귀리 100 중량부에 대하여, 율무 10~15 중량부, 백미 600~800 중량부, 현미 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부, 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 포함하며,
상기 조성물에는 귀리 100 중량부에 대하여, 여주 추출액, 계피 추출액, 오미자 추출액, 뽕잎 추출액 및 나복자 추출액이 각각 1.5~7 중량부 더 포함되는 것을 특징으로 하는 면류 조성물.
In the composition of noodles containing plant materials and oriental medicine materials obtained by drying, crushing, and powdering,
The plant materials include oats, adlay, white rice, brown rice, starch, pork potatoes, barley, millet, and buckwheat, and the herbal materials include wheat protein, soy milk, and turmeric,
The herbal medicine material further includes bitter gourd extract, cinnamon extract, Schisandra chinensis extract, mulberry leaf extract, and locust extract,
The composition is based on 100 parts by weight of oats, 10 to 15 parts by weight of adlay, 600 to 800 parts by weight of white rice, 600 to 800 parts by weight of brown rice, 160 to 190 parts by weight of starch, 14 to 18 parts by weight of pork potato, 100 to 140 parts by weight of barley parts by weight, including 40 to 70 parts by weight of crude, 40 to 70 parts by weight of buckwheat, 300 to 450 parts by weight of wheat protein, 330 to 380 parts by weight of soy milk, and 5 to 7 parts by weight of turmeric,
Noodle composition, characterized in that the composition further comprises 1.5 to 7 parts by weight of gourd extract, cinnamon extract, Schisandra extract, mulberry leaf extract, and silkworm extract, respectively, based on 100 parts by weight of oats.
(a) 식물 소재 및 한약 소재를 준비하는, 소재 준비 단계(S100);
(b) 상기 분말화된 소재와 추출액을 배합하는, 성분 배합 단계(S200);
(c) 인공미로 성형하는, 성형 단계(S300);
(d) 상기 성형된 인공미를 살균하는, 살균 단계(S400);
(e) 상기 살균된 인공미를 건조 및 포장하는, 건조·포장 단계(S500);를 포함하며,
상기 (a) 소재 준비 단계(S100)는, 식물 소재인 귀리 100 중량부에 대하여, 율무 10~15 중량부, 백미 600~800 중량부, 현미 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부와, 한약 소재인 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 건조·파쇄하여 분말화하는 소재 분말화 단계(S110)를 더 포함하며,
상기 (b) 성분 배합 단계(S200)는, 귀리 100 중량부에 대하여, 여주 추출액 1.5~7 중량부, 계피 추출액 1.5~7 중량부, 오미자 추출액 1.5~7 중량부, 뽕잎 추출액 1.5~7 중량부, 나복자 추출액 1.5~7 중량부, 곤약 20~40 중량부 및 마 10~20 중량부를 포함하는 것을 특징으로 하는 인공미 제조방법.
In the method for producing artificial rice including plant materials and herbal medicine materials obtained by drying, crushing, and powdering,
(a) a material preparation step (S100) of preparing plant material and herbal medicine material;
(b) blending the powdered material and the extract, component blending step (S200);
(c) molding into an artificial labyrinth, molding step (S300);
(d) sterilizing the molded artificial rice, sterilization step (S400);
(e) a drying/packaging step (S500) of drying and packaging the sterilized artificial rice;
In the (a) material preparation step (S100), 10 to 15 parts by weight of adlay, 600 to 800 parts by weight of white rice, 600 to 800 parts by weight of brown rice, 160 to 190 parts by weight of starch, Pork potato 14-18 parts by weight, barley 100-140 parts by weight, millet 40-70 parts by weight, buckwheat 40-70 parts by weight, herbal medicine material wheat protein 300-450 parts by weight, soy milk 330-380 parts by weight, turmeric 5 Further comprising a material powdering step (S110) of drying and crushing ~7 parts by weight to powder,
In the (b) component blending step (S200), 1.5 to 7 parts by weight of bitter gourd extract, 1.5 to 7 parts by weight of cinnamon extract, 1.5 to 7 parts by weight of Schisandra chinensis extract, and 1.5 to 7 parts by weight of mulberry leaf extract, based on 100 parts by weight of oats , Artificial rice manufacturing method comprising 1.5 to 7 parts by weight of a locust extract, 20 to 40 parts by weight of konjac, and 10 to 20 parts by weight of hemp.
(a') 식물 소재 및 한약 소재를 준비하는, 소재 준비 단계(S100');
(b') 상기 분말화된 소재와 추출액을 배합하는, 성분 배합 단계(S200');
(c') 면류로 성형하는, 성형 단계(S300');
(d') 상기 성형된 면류를 살균하는, 살균 단계(S400');
(e') 상기 살균된 면류를 건조 및 포장하는, 건조·포장 단계(S500');를 포함하며,
상기 (a') 소재 준비 단계(S100')는, 식물 소재인 귀리 100 중량부에 대하여, 율무 10~15 중량부, 백미 600~800 중량부, 현미 600~800 중량부, 전분 160~190 중량부, 돼지감자 14~18 중량부, 보리 100~140 중량부, 조 40~70 중량부, 메밀 40~70 중량부와, 한약 소재인 소맥 단백 300~450 중량부, 두유 330~380 중량부, 강황 5~7 중량부를 건조·파쇄하여 분말화하는 소재 분말화 단계(S110)를 더 포함하며,
상기 (b') 성분 배합 단계(S200')는, 귀리 100 중량부에 대하여, 여주 추출액 1.5~7 중량부, 계피 추출액 1.5~7 중량부, 오미자 추출액 1.5~7 중량부, 뽕잎 추출액 1.5~7 중량부, 나복자 추출액 1.5~7 중량부, 곤약 20~40 중량부 및 마 10~20 중량부를 포함하는 것을 특징으로 하는 면류 제조방법.
In the method for producing noodles, including plant materials and herbal medicine materials obtained by drying, crushing, and powdering,
(a') a material preparation step (S100') of preparing plant materials and herbal medicine materials;
(b') blending the powdered material and the extract, component blending step (S200');
(c') molding into noodles (S300');
(d') sterilizing the molded noodles (S400');
(e') drying and packing the sterilized noodles (S500');
In the (a') material preparation step (S100'), 10 to 15 parts by weight of adlay, 600 to 800 parts by weight of polished rice, 600 to 800 parts by weight of brown rice, 160 to 190 parts by weight of starch, based on 100 parts by weight of oats, which is a plant material 14 to 18 parts by weight of pork and potato, 100 to 140 parts by weight of barley, 40 to 70 parts by weight of millet, 40 to 70 parts by weight of buckwheat, 300 to 450 parts by weight of wheat protein, soy milk 330 to 380 parts by weight, Further comprising a material powdering step (S110) of drying and crushing 5 to 7 parts by weight of turmeric to powder,
In the (b') component blending step (S200'), 1.5 to 7 parts by weight of bitter melon extract, 1.5 to 7 parts by weight of cinnamon extract, 1.5 to 7 parts by weight of Schisandra chinensis extract, and 1.5 to 7 parts by weight of mulberry leaf extract, based on 100 parts by weight of oats. A method for producing noodles comprising 1.5 to 7 parts by weight of locust extract, 20 to 40 parts by weight of konjac, and 10 to 20 parts by weight of hemp.
상기 (d) 살균 단계(S400)에는, 상기 (c) 성형 단계(S300)에서 성형된 인공미의 글루텐을 고정하는 글루텐 고정 단계(S410)를 더 포함하는 것을 특징으로 하는 인공미 제조방법.
The method of claim 5,
The artificial rice manufacturing method characterized in that the (d) sterilization step (S400) further comprises a gluten fixing step (S410) of fixing the gluten of the artificial rice molded in the (c) molding step (S300).
상기 (d') 살균 단계(S400')에는, 상기 (c') 성형 단계(S300')에서 성형된 면류의 글루텐을 고정하는 글루텐 고정 단계(S410')를 더 포함하는 것을 특징으로 하는 면류 제조방법.
The method of claim 6,
The (d') sterilization step (S400') further comprises a gluten fixing step (S410') of fixing the gluten of the noodles formed in the (c') forming step (S300'). Way.
Artificial rice produced by the method of any one of claims 5 and 8.
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