KR102550433B1 - Brown rice nurungji for improvement of diabetes and Manufacturing method thereof - Google Patents
Brown rice nurungji for improvement of diabetes and Manufacturing method thereof Download PDFInfo
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- KR102550433B1 KR102550433B1 KR1020220141546A KR20220141546A KR102550433B1 KR 102550433 B1 KR102550433 B1 KR 102550433B1 KR 1020220141546 A KR1020220141546 A KR 1020220141546A KR 20220141546 A KR20220141546 A KR 20220141546A KR 102550433 B1 KR102550433 B1 KR 102550433B1
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- 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
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 당뇨 개선용 현미 누룽지 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 당뇨 치료 및 예방 효과를 갖는 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나의 기능성 원료를 이용한 당뇨 개선용 현미 누룽지 및 이의 제조방법에 관한 것이다.
본 발명에 따른 당뇨 개선용 현미 누룽지의 제조방법은 현미 준비단계(S100);와 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나를 포함하는 기능성 원료로 취반 추출액을 제조하는 취반 추출액 제조단계(S200);와 준비된 현미에 상기 취반 추출액을 넣어 현미밥을 제조하는 현미밥 제조단계(S300);와 상기 현미밥을 누룽지화하는 누룽지화단계(S400)를 포함한다.The present invention relates to brown rice scorched rice for diabetic improvement and a method for producing the same, and more particularly, brown rice scorched ji for diabetic improvement using at least one functional raw material of bitter gourd, fat danji, kkujimul leaf, and roundworm having diabetes treatment and prevention effects And it relates to a manufacturing method thereof.
The method for producing brown rice scorched rice for improving diabetes according to the present invention includes a brown rice preparation step (S100); and a cooking extract preparation step of preparing a cooking extract with functional ingredients including at least one of bitter gourd, fat danji, kkuji mulberry leaf, and roundworm ( S200); and a brown rice preparation step (S300) of preparing brown rice by adding the cooking extract to the prepared brown rice (S300); and a scouring step (S400) of scorching the brown rice.
Description
본 발명은 당뇨 개선용 현미 누룽지 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 당뇨 및 당뇨합병증 예방 또는 치료효과를 갖는 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나의 기능성 원료를 이용한 당뇨 개선용 현미 누룽지 및 이의 제조방법에 관한 것이다.The present invention relates to brown rice nurungji for improving diabetes and a method for producing the same, and more particularly, improves diabetes using functional raw materials of at least one of Bitter gourd, fat danji, kkujimul leaf, and tuna, which have a preventive or therapeutic effect on diabetes and diabetic complications It relates to brown rice nurungji and a method for producing the same.
당뇨병(diabetes)은, 혈액 내에 존재하는 포도당이 소변을 통해 배출되는 질환으로, 인슐린의 분비결함 또는 인슐린 작용의 결함에 기인한 만성 고혈당증(hyperglycemia)의 특징을 나타내는 다중적 병인의 대사 장애를 말한다. Diabetes is a disease in which glucose present in the blood is excreted through urine, and refers to a metabolic disorder of multiple etiologies characterized by chronic hyperglycemia due to defects in insulin secretion or insulin action.
당뇨병은 크게 제 1형 당뇨병(인슐린 의존형)과 제 2형 당뇨병(인슐린 비의존형)으로 구분할 수 있으며, 제 2형 당뇨병의 병인은 두 가지 원인으로 인슐린 분비장애와 인슐린 저항성(insulin resistance)의 복합 장애로 알려져 있다.Diabetes can be largely divided into type 1 diabetes (insulin-dependent) and type 2 diabetes (non-insulin-dependent). is known as
당뇨병의 95% 이상은, 제 2형 당뇨병으로 이것은 급속한 경제발전에 따른 서구화된 식생활을 포함한 생활환경의 변화, 각종 스트레스 증가 및 인구 고령화 등으로 가파르게 증가하고 있는 실정이다.More than 95% of diabetes is type 2 diabetes, which is rapidly increasing due to changes in the living environment, including westernized diets, various stress increases, and population aging in accordance with rapid economic development.
대표적인 성인성 대사질환으로 알려진 당뇨병은 소화성 당뇨로도 확산되고 있어 그 영향에 매우 심각한 우려를 낳고 있다. Diabetes, known as a representative adult metabolic disease, is spreading to digestive diabetes, raising very serious concerns about its effects.
당뇨병의 치료법으로는, 식이요법, 운동요법, 약물요법 등이 있으며, 이중 약물요법은 많은 부작용이 있어 약물요법에만 의존하기 어려우며, 식이요법은 물론이고, 체중관리 등 일상적인 생활 속에서 항상 세심한 주의를 필요로 한다.Diabetes treatment includes diet therapy, exercise therapy, and drug therapy. Among these, drug therapy has many side effects, so it is difficult to rely only on medication therapy. need
특히, 당뇨 환자에게 식이요법은 가장 중요한 치료법에 해당되며, 이에 천연물을 이용한 당뇨환자용 식품 개발이 활발히 진행되고 있다.In particular, diet therapy is the most important treatment for diabetic patients, and therefore, food development for diabetic patients using natural products is being actively pursued.
한편, 현미는 벼에서 왕겨를 제거한 상태로 백미에 비해 단백질, 비타민, 무기질, 식이섬유, 효소 등의 영양성분이 풍부하여 병에 대한 저항력을 높여주고 혈액의 산독화를 막아주어 노화방지 및 장내 기능 강화에 유용하며 백미를 섭취하지 못하는 당뇨환자의 주식이 되어왔다. On the other hand, brown rice is rich in nutrients such as protein, vitamins, minerals, dietary fiber, enzymes, etc. compared to white rice in a state in which rice husk has been removed from rice, so it increases resistance to disease and prevents oxidation of blood, preventing aging and intestinal function. It is useful for strengthening and has been a staple food for diabetics who cannot consume white rice.
누룽지(scorched rice)는 취반 시 쌀이 물을 흡수하면서 끓어 솥바닥에 붙어 있는 밥알들이 아미노 카보닐 반응에 의하여 갈변됨과 동시에 휘발성인 카보닐 화합물을 생성하며 이 성분이 밥에 스며들어 특유한 구수한 밥의 향미를 이루게 되며, 예로부터 간식거리로 이용되거나 숭늉원료로 이용되고 있다. When cooking scorched rice, the rice absorbs water and boils, and the rice grains attached to the bottom of the pot are browned by the amino carbonyl reaction and at the same time generate a volatile carbonyl compound. It forms a flavor and has been used as a snack or raw material for sungnyung since ancient times.
본 발명자는 당뇨 개선용 식품 및 건강기능식품을 개발하고자 하는 연구의 일환으로 당뇨 및 당뇨합병증 예방 또는 치료효과를 갖는 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나의 기능성 원료를 이용한 당뇨 개선용 현미 누룽지를 개발하여 본 발명에 이르게 되었다. As part of the research to develop food and health functional food for improving diabetes, the present inventors have a preventive or therapeutic effect on diabetes and diabetic complications. For diabetes improvement using at least one functional raw material of bitter gourd, fat complex, cudrania leaf, and roundworm. Brown rice nurungji was developed and led to the present invention.
상기와 같은 문제점을 해결하기 위한 본 발명의 목적은 당뇨 치료 및 예방 효과를 갖는 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나의 기능성 원료를 이용한 당뇨 개선용 현미 누룽지 및 이의 제조방법을 제공하는 것이다.An object of the present invention to solve the above problems is to provide a brown rice nurungji for improving diabetes using at least one functional raw material of bitter gourd, fat danji, kkujimul leaf, and donggule having diabetes treatment and prevention effects and a method for producing the same will be.
상기 과제를 해결하기 위한 본 발명의 당뇨 개선용 현미 누룽지의 제조방법은 현미 준비단계(S100);와 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나를 포함하는 기능성 원료로 취반 추출액을 제조하는 취반 추출액 제조단계(S200);와 준비된 현미에 상기 취반 추출액을 넣어 현미밥을 제조하는 현미밥 제조단계(S300);와 상기 현미밥을 누룽지화하는 누룽지화단계(S400)를 포함한다.In order to solve the above problems, the method for producing brown rice scorched rice for improving diabetes of the present invention includes a brown rice preparation step (S100); and preparing a cooking extract with functional ingredients including at least one of bitter gourd, fat danji, kkujimul leaf, and roundworm It includes a cooking extract preparation step (S200); a brown rice preparation step (S300) of preparing brown rice by adding the cooking extract to the prepared brown rice; and a scouring step of making the brown rice scorched (S400).
상기 취반 추출액 제조단계(S200)는 기능성 원료를 볶는 볶음단계(S210);와 볶음처리된 기능성 원료를 숙성하는 숙성단계(S220);와 숙성된 기능성 원료를 고온고압 중탕기에서 추출하는 추출단계(S230);를 포함하는 것을 특징으로 한다.The cooking extract preparation step (S200) includes a roasting step of roasting functional raw materials (S210); a maturing step of aging the roasted functional raw materials (S220); and an extraction step of extracting the aged functional raw materials in a high-temperature and high-pressure water bath (S230). ); characterized in that it includes.
상기 누룽지화단계(S400)에서는 200 내지 280 ℃ 에서 120 내지 180초간 수행되는 것을 특징으로 한다.In the scorched rice step (S400), it is characterized in that it is performed at 200 to 280 ℃ for 120 to 180 seconds.
본 발명의 당뇨 개선용 현미 누룽지의 제조방법은 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나를 포함하는 기능성 원료로 제조된 취반 추출액에 현미를 넣어 현미밥을 제조하고, 상기 현미밥을 누룽지화하는 누룽지화한 것임을 특징으로 한다.The method for producing brown rice scorched rice for improving diabetes of the present invention is to prepare brown rice by adding brown rice to a cooking extract prepared from a functional raw material containing at least one of bitter gourd, fat danji, kkuji mulberry leaf, and tunggule, and preparing the brown rice with scorched rice It is characterized in that it is made into nurungji.
상기 취반 추출액은 볶음처리된 기능성 원료를 숙성하고, 숙성된 기능성 원료를 고온고압 중탕기에서 추출한 것임을 특징으로 한다.The cooking extract is characterized in that the roasted functional raw material is aged, and the aged functional raw material is extracted in a high-temperature and high-pressure water bath.
상기 누룽지화는 200 내지 280 ℃ 에서 120 내지 180초간 수행되는 것을 특징으로 한다.The scorched rice is characterized in that it is performed at 200 to 280 ℃ for 120 to 180 seconds.
상술한 바와 같이, 본 발명에 따른 당뇨 개선용 현미 누룽지 및 이의 제조방법에 의하면, 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나의 기능성 원료와 현미를 이용하여 누룽지를 제조함으로써 당뇨 및 당뇨합병증 예방 또는 치료효과를 갖는다.As described above, according to the brown rice scorched rice for improving diabetes and the manufacturing method thereof according to the present invention, diabetes and diabetic complications have a preventive or therapeutic effect.
도 1은 본 발명에 따른 당뇨 개선용 현미 누룽지의 제조방법.1 is a method for producing brown rice scorched rice for improving diabetes according to the present invention.
본 발명의 구체적 특징 및 이점들은 이하에서 첨부도면을 참조하여 상세히 설명한다. 이에 앞서 본 발명에 관련된 기능 및 그 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 구체적인 설명을 생략하기로 한다.Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. Prior to this, if it is determined that the detailed description of functions and configurations related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
본 발명의 용어 '당뇨 개선용'은 당뇨병에 의해 유발되는 증상 및 당뇨 합병증을 호전시키거나 치료하는 것을 의미한다. 이는, 중증 당뇨 및 당뇨합병증을 예방하는 의미로도 사용된다. 또한, '당뇨 개선용'은 현재 당뇨병이 없어라도 당뇨 발생인자의 발현을 줄여 당뇨 발생 가능성을 감소시킬 수 있음을 의미하기도 한다. The term 'for diabetes improvement' of the present invention means to improve or treat symptoms and complications of diabetes caused by diabetes. It is also used in the sense of preventing severe diabetes and diabetic complications. In addition, 'for improving diabetes' also means that even if there is no diabetes, the possibility of developing diabetes can be reduced by reducing the expression of diabetes-causing factors.
본 발명은 당뇨 개선용 현미 누룽지 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 당뇨 치료 및 예방 효과를 갖는 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나의 기능성 원료를 이용한 당뇨 개선용 현미 누룽지 및 이의 제조방법에 관한 것이다.The present invention relates to brown rice scorched rice for diabetic improvement and a method for producing the same, and more particularly, brown rice scorched ji for diabetic improvement using at least one functional raw material of bitter gourd, fat danji, kkujimul leaf, and roundworm having diabetes treatment and prevention effects And it relates to a manufacturing method thereof.
이하, 본 발명의 기능성 원료의 특징 및 효능을 설명하도록 한다. Hereinafter, the characteristics and efficacy of the functional raw material of the present invention will be described.
여주는 박과의 덩굴식물로 정식학명은 모모르디카 크란티아(Momordica Charantia)이고,비타민 C, 베타카로틴, 칼륨,철 등의 미네랄도 함유하고 있으나 여주의 성분들 가운데서 특히 중요한 성분은 포도당 연소를 돕고 포도당이 체내에서 재합성되지 않게 하는 식물성 인슐린(P-Insulin)과 인슐린을 분비하는 췌장의 기능을 활발하게 하는 지용성 성분인 카란틴(Charantin)이다.Bitter gourd is a vine plant of the Cucurbitaceae family. The official scientific name is Momordica Charantia, and it also contains minerals such as vitamin C, beta-carotene, potassium, and iron. Plant insulin (P-Insulin), which helps and prevents glucose from being resynthesized in the body, and Charantin, a fat-soluble component that activates the function of the pancreas that secretes insulin.
식물성 인슐린의 경우 체내에서 인슐린과 유사한 작용을 하는데 펩타이드 일종으로 열매와 씨에 많이 함유되어 있으며, 또 여주의 경우 인슐린 저항성을 개선하는데 많은 영향을 미치는데 인슐린 저항성이란 인슐린은 충분히 분비되는 데도 그 작용이 약해서 혈액 속에 있는 당이 세포 속으로 잘 유입되지 않는 상태를 말하고, 또 여주는 베타-카로틴과 같은 항산화 성분이 많이 들어 있어 당뇨병의 합병증인 망막증이나 신증(심근경색, 뇌졸중 등의 혈관성 질환)에 대한 예방 효과도 기대할 수 있다.In the case of plant insulin, it has an action similar to insulin in the body. It is a kind of peptide and is contained in many fruits and seeds. Also, in the case of bitter gourd, it has a great effect on improving insulin resistance. It refers to a condition in which sugar in the blood does not flow into the cells because it is weak, and Bitter gourd contains a lot of antioxidants such as beta-carotene, which can prevent complications of diabetes such as retinopathy or nephropathy (vascular diseases such as myocardial infarction and stroke). A preventive effect can also be expected.
뚱단지는 돼지감자(Helianthus tuberosus L.)로 불리며, 국화과의 다년생 식물로 알려져 있다. 뚱딴지는 다량의 이눌린(inulin) 성분이 함유되어 있으며, 이눌린은 체내에서 잘 분해되지 않아 섭취 후 혈당을 상승시키지 않고 오히려 떨어뜨려 췌장을 강화시킴으로써 인슐린 분비가 잘 되게 한다고 알려져 있다. 그외 다양한 생리활성 물질과 항산화 물질을 함유하고 있어 항노화, 항암, 항염, 면역 기능 개선 등 다양한 효과를 갖는 것으로 알려져 있다. Fatdanji is called pig potato (Helianthus tuberosus L.) and is known as a perennial plant of the Asteraceae family. Tungttanji contains a large amount of inulin (inulin), and inulin is not well decomposed in the body, so it is known that insulin secretion is well done by strengthening the pancreas by lowering rather than increasing blood sugar after ingestion. In addition, it is known to have various effects such as anti-aging, anti-cancer, anti-inflammatory, and immune function improvement because it contains various physiologically active substances and antioxidant substances.
꾸지뽕(Cudrania tricuspidata)은 뽕나무과 꾸지뽕나무속에 속하는 갈잎 작은키나무로, 생김새가 뽕나무를 닮아 ‘꾸지뽕나무’라는 이름을 갖게 되었으며, 열매, 잎, 줄기껍질, 뿌리 등 모든 부분이 한약재 혹은 식품으로 쓰이고 있다.Cudrania tricuspidata is a tall leafy tall tree belonging to the genus Mulberry and Cudrania mulberry. Its appearance resembles a mulberry tree, giving it the name 'cudrania tricuspidata'. All parts such as fruit, leaves, stem bark, and roots are used as herbal medicine or food. .
특히, 꾸지뽕잎은 각종 미네랄, 비타민B군, 비타민C, 플라보노이드 성분이 다량 함유되어 있어 다양한 생리활성을 나타낸다. 특히 꾸지뽕 잎은 폴리페놀, 카테킨, 루틴과 같은 성분이 풍부하여, 당뇨병이나 피부질환 치료에 좋은 것으로 알려져 있다. In particular, Cudrania mulberry leaves contain a large amount of various minerals, vitamin B group, vitamin C, and flavonoid components, so they show various physiological activities. In particular, kkujippong leaves are rich in components such as polyphenols, catechins, and rutin, and are known to be good for treating diabetes or skin diseases.
둥굴레(Polygonatum odoratum)는 북반구 온대지방에서 자라는 백합과(Liliaceae) 둥굴레속(Polygonatum)에 속하는 다년생 식물로서 약리적으로 혈압과 심장, 혈당조절에 작용한다. 또한, 허약 체질, 폐결핵, 마른기침, 갈증에 좋으며, 심장을 튼튼하게 하므로 심장쇠약, 협심증 등 심장 질환에 효과가 있으며, 항산화 특성을 갖는 것으로도 알려져 있다. Polygonatum odoratum is a perennial plant belonging to the Liliaceae genus Polygonatum that grows in the temperate regions of the northern hemisphere and acts pharmacologically on blood pressure, heart and blood sugar control. In addition, it is good for weak constitution, pulmonary tuberculosis, dry cough, and thirst, and it strengthens the heart, so it is effective for heart disease such as heart failure and angina pectoris, and is also known to have antioxidant properties.
도 1은 본 발명에 따른 당뇨 개선용 현미 누룽지의 제조방법을 보여준다. 1 shows a method for producing brown rice scorched rice for improving diabetes according to the present invention.
본 발명에 따른 당뇨 개선용 현미 누룽지의 제조방법은 현미 준비단계(S100)와 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나를 포함하는 기능성 원료로 취반 추출액을 제조하는 취반 추출액 제조단계(S200)와 준비된 현미에 상기 취반 추출액을 넣어 현미밥을 제조하는 현미밥 제조단계(S300)와 상기 현미밥을 누룽지화하는 누룽지화단계(S400)를 포함한다.The method for producing brown rice scorched rice for improving diabetes according to the present invention includes a brown rice preparation step (S100) and a cooking extract preparation step (S200 ) and a brown rice manufacturing step (S300) of preparing brown rice by adding the cooking extract to the prepared brown rice, and a scorching step (S400) of making the brown rice into scorched rice.
현미 준비단계(S100)에서는 누룽지를 제조하기 위한 기본 원료인 현미를 준비하는 단계이다. In the brown rice preparation step (S100), brown rice, which is a basic raw material for producing scorched rice, is prepared.
이때, 현미는 누룽지를 제조하기 위한 기본원료로서 하나의 예시에 불과하며, 현미 외 보리, 메밀, 퀴노아, 귀리, 카무트, 기장, 수수 등 정제되지 않은 통곡류를 대체하여 사용할 수 있다. 이때 현미 및 통곡류는 발아된 것을 사용하는 것도 가능하다. At this time, brown rice is just one example as a basic raw material for producing scorched rice, and can be used instead of unrefined whole grains such as barley, buckwheat, quinoa, oats, kamut, millet, and sorghum other than brown rice. At this time, it is also possible to use germinated brown rice and whole grains.
취반 추출액 제조단계(S200)에서는 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나를 포함하는 기능성 원료로 취반 추출액을 제조한다.In the cooking extract preparation step (S200), a cooking extract is prepared with a functional raw material including at least one of bitter gourd, fat danji, quince quince leaf, and dung beetle.
바람직하게는, 상기 기능성 원료는 여주, 뚱단지, 꾸지뽕잎, 둥굴레 모두를 포함할 수 있으며, 더욱 바람직하게는, 상기 기능성 원료는 여주: 뚱단지: 꾸지뽕잎: 둥굴레는 1: 1: 1: 0.1~0.5의 중량비로 포함할 수 있다.Preferably, the functional raw material may include bitter gourd, fat danji, kuji mulberry leaf, and dung gulle, and more preferably, the functional raw material may include bitter gourd: fat danji: cudra mulberry leaf: tung gulle at a ratio of 1: 1: 1: 0.1 It may be included in a weight ratio of ~0.5.
상기 기능성 원료는 원료 각각을 독립적으로 가공하여 수득된 추출액을 혼합하여 취반 추출액을 제조하거나, 전체 원료를 한꺼번에 배합 및 가공하여 취반 추출액을 제조할 수 있다. The functional raw material may be prepared by mixing extracts obtained by independently processing each raw material to prepare a rice-cooked extract, or by mixing and processing all raw materials at once to prepare a rice-cooked extract.
구체적인 예로는, 독립적으로 가공된 여주추출액, 뚱단지추출액, 꾸지뽕잎, 둥굴레 추출액을 혼합하여 취반 추출액을 제조하거나, 원료로서 여주, 뚱단지, 꾸지뽕잎, 둥굴레를 혼합 및 가공하여 취반 추출액을 제조할 수 있다. 바람직하게는, 각 원료를 독립적으로 가공한 후 제조된 추출액들을 배합하는 방법을 이용할 수 있다. As a specific example, a cooking extract is prepared by mixing independently processed bitter melon extract, fat mulberry extract, cudra mulberry leaf, and tuna extract, or mixing and processing bitter gourd, fat danji, cudra mulberry leaf, and tuna extract as raw materials to prepare a cooking extract. can Preferably, a method of independently processing each raw material and then blending the prepared extracts may be used.
상기 취반 추출액 제조단계(S200)는 기능성 원료를 볶는 볶음단계(S210)와 볶음처리된 기능성 원료를 숙성하는 숙성단계(S220)와 숙성된 기능성 원료를 고온고압 중탕기에서 추출하는 추출단계(S230)를 포함한다.The cooking extract preparation step (S200) includes a roasting step of roasting functional ingredients (S210), a maturing step of aging the roasted functional ingredients (S220), and an extraction step of extracting the aged functional ingredients in a high-temperature and high-pressure water bath (S230). include
준비된 기능성 원료는 수분함량 10 내지 20(wt)%를 갖도록 자연건조한 것을 사용할 수 있으며, 볶음공정을 수행하기에 앞서 수(水)세척 및 에어건(air gun) 세척을 수행한 후 평균직경 0.5 내지 3cm 를 갖도록 절단처리한다. The prepared functional raw material may be naturally dried to have a moisture content of 10 to 20 (wt)%, and prior to performing the roasting process, water washing and air gun washing are performed, and then the average diameter is 0.5 to 3 cm. cut to have
볶음단계(S210)에서는 기능성 원료를 80 내지 150 ℃에서 5 내지 20분간 볶아 기능성 원료에 포함된 수분과 이취를 제거한다.In the roasting step (S210), the functional raw material is roasted at 80 to 150 ° C. for 5 to 20 minutes to remove moisture and odor contained in the functional raw material.
숙성단계(S220)에서는 볶음처리된 기능성 원료를 상대습도 25 내지 45%, 25 내지 35 ℃에서 12 내지 48시간 숙성처리하여 볶음처리된 기능성 원료 내 이산화탄소, 수증기 및 휘발가스를 서서히 배출되며, 기능성 원료 내 유효성분이 농축된다. In the aging step (S220), the roasted functional raw material is aged at a relative humidity of 25 to 45% and at 25 to 35 ° C for 12 to 48 hours, and carbon dioxide, water vapor and volatile gas are gradually discharged from the roasted functional raw material. My active ingredients are concentrated.
추출단계(S230)에서는 숙성된 기능성 원료를 고온고압 중탕기에서 추출한다. 추출은 1.2 내지 3기압, 110 내지 150 ℃ 하에서 2 내지 6시간 수행된다. In the extraction step (S230), the aged functional raw material is extracted in a high-temperature and high-pressure water bath. Extraction is performed for 2 to 6 hours under a pressure of 1.2 to 3 atm and 110 to 150°C.
상기 취반 추출액 제조단계에서는 추출공정 후 10 내지 25 °Brix로 조정 및 농축하는 단계를 더 포함할 수 있다. The step of preparing the cooking extract may further include adjusting and concentrating to 10 to 25 °Brix after the extraction process.
현미밥 제조단계(S300)는 준비된 현미에 상기 취반 추출액을 넣어 현미밥을 제조한다.In the brown rice manufacturing step (S300), brown rice is prepared by adding the cooking extract to the prepared brown rice.
준비된 현미는 취반 추출액 제조단계(S200)에서 제조된 취반 추출액을 취반수로 바로 취반하거나, 취반 추출액에 1 내지 10시간 침지한 후 취반하는 것도 가능하다. 취반은 전기밥솥을 이용하거나 압력밥솥을 이용할 수 있으며, 취반 후에는 5 내지 20분간 뜸을 들이는 과정을 포함할 수 있다. The prepared brown rice may be cooked directly with cooking water in the cooking extract prepared in the cooking extract preparation step (S200), or cooked after being immersed in the cooking extract for 1 to 10 hours. Cooking may use an electric rice cooker or a pressure cooker, and may include a process of steaming for 5 to 20 minutes after cooking.
누룽지화단계(S400)에서는 현미밥을 누룽지화한다. In the scorched rice step (S400), brown rice is scrambled.
제 1실시예에 따른 누룽지화단계(S400)에서는 별도 전처리 없이 현미밥을 가열하여 누룽지화하는 단계이다.In the scorched rice step (S400) according to the first embodiment, brown rice is heated to make scorched rice without separate pretreatment.
제조된 현미밥을 성형틀 또는 플레이트에 펼쳐 200 내지 280 ℃ 하에서 120 내지 180초간 구워 누룽지화한다. 바람직하게는, 220 내지 250℃ 하에서 140 내지 160초간 구울 수 있다.The prepared brown rice is spread on a mold or plate and baked for 120 to 180 seconds at 200 to 280 ° C. to form scorched rice. Preferably, it may be baked for 140 to 160 seconds under 220 to 250 ° C.
제 2 실시예에 따른 누룽지화단계(S400)에서는 현미밥을 누룽지화하기에 앞서 기능성 오일을 현미밥에 코팅한 후 성형틀 또는 플레이트에 기능성 오일이 코팅된 현미밥을 펼쳐 누룽지화하는 단계이다.In the scorched rice step (S400) according to the second embodiment, functional oil is coated on brown rice prior to scorched brown rice, and then the brown rice coated with functional oil is spread on a mold or plate to make scorched rice.
상기 기능성 오일은 아보카도 오일 및 해바라기씨 오일 중 적어도 어느 하나를 포함하는 베이스 오일에 땅콩 속껍질, 취반 추출액 제조단계(S200)에서 제조된 취반추출액 및 이들의 조합 중 어느 하나를 포함한다.The functional oil includes any one of peanut inner skin, a rice cook extract prepared in the cooking extract preparation step (S200), and a combination thereof in a base oil containing at least one of avocado oil and sunflower seed oil.
바람직하게는, 상기 기능성 오일은 베이스 오일에 땅콩 속껍질을 필수적으로 포함하며, 취반 추출액은 선택적으로 포함할 수 있다.Preferably, the functional oil essentially includes peanut inner skin in the base oil, and may optionally include a cooking extract.
제 1실시예에 따른 상기 기능성 오일은 아보카도 오일 및 해바라기씨 오일 중 적어도 어느 하나를 포함하는 베이스 오일과 땅콩 속껍질을 포함하며, 상기 기능성 오일은 베이스 오일 100중량부에 대하여 땅콩 속껍질 3 내지 20중량부를 포함한다.The functional oil according to the first embodiment includes a base oil containing at least one of avocado oil and sunflower seed oil and peanut inner shell, and the functional oil includes 3 to 20 parts by weight of peanut inner shell based on 100 parts by weight of the base oil. include
상기 기능성 오일은 누룽지화단계에서 탄화 및 산화가 발생되는 것을 방지하고, 다양한 영양성분을 포함하며, 특히 땅콩 속껍질은 당뇨의 치료 및 예방에 효과가 있고, 누룽지에 고소한 풍미를 가져다 줄 수 있다.The functional oil prevents carbonization and oxidation from occurring in the scorched rice step, contains various nutrients, and in particular, peanut inner shell is effective in treating and preventing diabetes, and can bring a nutty flavor to scorched rice.
상기 베이스 오일은 영양성분이 우수하고, 발연점이 높아 누룽지화단계에서 현미밥이 탄화 및 산화되는 것을 방지한다.The base oil has excellent nutritional components and a high smoke point, and prevents brown rice from being carbonized and oxidized in the scorched rice step.
상기 땅콩 속껍질에는 폴리페놀 및 플라보노이드의 일종인 루테올린(luteolin), 레스베라트롤(resveratrol), 뇌 신경전달물질인 레시틴(Lecithin), 콜린(Choline) 등을 다량으로 포함하고 있어 혈액 속 활성산소를 제거해 혈액순환과 포도당 분해를 도와 당뇨에 효과가 있다.The peanut inner shell contains a large amount of polyphenols and flavonoids such as luteolin, resveratrol, and brain neurotransmitters such as lecithin and choline, thereby removing active oxygen in the blood to It is effective for diabetes by helping circulation and glucose decomposition.
상기 땅콩 속껍질은 시클로덱스트린 용액에 침지처리한 후 80 내지 120 ℃에서 5 내지 15분간 볶음처리한 것을 사용할 수 있다. 시클로덱스트린 용액은 증류수 100g당 시클로덱스트린 15 내지 50g을 첨가하여 제조된다.The peanut inner shell may be used after being immersed in a cyclodextrin solution and then roasted at 80 to 120 ° C. for 5 to 15 minutes. A cyclodextrin solution is prepared by adding 15 to 50 g of cyclodextrin per 100 g of distilled water.
시클로덱스트린은 전분에 시클로덱스트린생성효소를 작용시켜 생성되는 환형의 올리고당으로 땅콩 속껍질에 함유된 레스베라트롤 성분에 의해 유래되는 떫은 맛을 마스킹함과 동시에 내열성이 우수하여 땅콩 속껍질을 고온에서 가열하는 경우 산화 및 탄화가 되는 것을 방지한다.Cyclodextrin is a cyclic oligosaccharide produced by the action of cyclodextrin synthase on starch. It masks the astringent taste derived from the resveratrol component contained in peanut inner skin and at the same time has excellent heat resistance. prevent carbonization.
또한, 시클로덱스트린은 분산 안정제로서의 역할도 수행하여 베이스 오일 내에서 땅콩 속껍질이 베이스 오일 내에서 균일하게 분산될 수 있도록 한다.In addition, the cyclodextrin also serves as a dispersion stabilizer so that the peanut inner shell can be uniformly dispersed in the base oil.
상기 기능성 오일은 현미밥 100중량부에 대하여 0.1 내지 3중량부 포함될 수 있는데, 상기 기능성 오일인 0.1 중량부 미만으로 첨가되면 상기 기능성 오일이 갖는 효과가 미미하고, 3중량부를 초과하여 첨가되면 현미밥알이 서로 결합되지 못하여 누룽지 형상으로 성형하기가 어렵고 누룽지 특유의 구수한 향미를 형성하기 어렵기 때문에 상기 범위를 벗어나지 않는 것이 바람직하다. The functional oil may be included in an amount of 0.1 to 3 parts by weight based on 100 parts by weight of brown rice. When less than 0.1 parts by weight of the functional oil is added, the effect of the functional oil is insignificant, and when added in excess of 3 parts by weight, brown rice grains It is preferable not to deviate from the above range because it is difficult to form a nurungji shape because they cannot be combined with each other and it is difficult to form a delicious flavor unique to nurungji.
제 2실시예 따른 기능성 오일은 제 1실시예에 따른 기능성 오일에 취반 추출액 제조단계(S200)에서 제조된 취반추출액을 더 포함하여 취반 추출액이 갖는 영양성분을 강화시킬 수 있는 효과가 있다. The functional oil according to the second embodiment further includes the cooked extract prepared in the cooking extract preparation step (S200) in addition to the functional oil according to the first embodiment, so that the nutritional components of the cooked extract can be enhanced.
이때, 땅콩 속껍질에 흡수되거나 코팅된 시크로덱스트린이 취반 추출액 및 베이스 오일에 용해되면서 친수성을 갖는 취반 추출액과 소수성을 갖는 베이스 오일의 계면장력을 낮추는 유화제 역할을 수행하게 되며, 이로써 기능성 오일 내 성분들이 균일하게 혼합될 수 있게 된다.At this time, the cyclodextrin absorbed or coated in the inner shell of the peanut dissolves in the cooking extract and the base oil, serving as an emulsifier that lowers the interfacial tension between the hydrophilic cooking extract and the hydrophobic base oil, thereby reducing the components in the functional oil. It can be mixed evenly.
제 2실시예 따른 기능성 오일은 베이스 오일 100중량부에 대하여 땅콩 속껍질 3 내지 20중량부, 취반추출액 1 내지 3중량부를 포함하며, 취반 추출액을 더 포함하는 것 외 제 1실시예에 따른 기능성 오일에서 기재된 방법 및 조건과 동일한 바 이에 대한 상세한 설명은 생략하도록 한다.The functional oil according to the second embodiment includes 3 to 20 parts by weight of peanut inner shell and 1 to 3 parts by weight of the cooking extract based on 100 parts by weight of the base oil, and in addition to further including the cooking extract, the functional oil according to the first embodiment Since the method and conditions are the same as those described, a detailed description thereof will be omitted.
이하, 본 발명에 따른 당뇨 개선용 현미 누룽지를 설명하도록 한다.Hereinafter, brown rice scorched rice for improving diabetes according to the present invention will be described.
본 발명에 따른 당뇨 개선용 현미 누룽지는 상술된 당뇨 개선용 현미 누룽지의 제조방법에 의해 제조되며, 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나를 포함하는 기능성 원료로 제조된 취반 추출액에 현미를 넣어 현미밥을 제조하고, 상기 현미밥을 누룽지화한 것이다. Brown rice scorched rice for diabetic improvement according to the present invention is prepared by the above-described method for producing brown rice scorched rice for diabetic improvement, brown rice in a cooking extract made of functional raw materials including at least one of bitter gourd, fat danji, kuji mulberry leaf, and roundworm Brown rice is prepared by putting in, and the brown rice is made into scorched rice.
이때, 현미는 누룽지를 제조하기 위한 기본원료로서 하나의 예시에 불과하며, 현미 외 보리, 메밀, 퀴노아, 귀리, 카무트, 기장, 수수 등 정제되지 않은 통곡류를 대체하여 사용할 수 있다. 이때 현미 및 통곡류는 발아된 것을 사용하는 것도 가능하다. At this time, brown rice is just one example as a basic raw material for producing scorched rice, and can be used instead of unrefined whole grains such as barley, buckwheat, quinoa, oats, kamut, millet, and sorghum other than brown rice. At this time, it is also possible to use germinated brown rice and whole grains.
취반 추출액은 여주, 뚱단지, 꾸지뽕잎 및 둥굴레 중 적어도 어느 하나를 포함하는 기능성 원료를 추출한 것이다.The cooking extract is obtained by extracting a functional raw material including at least one of Bitter gourd, Fatdanji, Cudrania mulberry leaf, and Dunggullae.
바람직하게는, 상기 기능성 원료는 여주, 뚱단지, 꾸지뽕잎, 둥굴레 모두를 포함할 수 있으며, 더욱 바람직하게는, 상기 기능성 원료는 여주: 뚱단지: 꾸지뽕잎: 둥굴레는 1: 1: 1: 0.1~0.5의 중량비로 포함할 수 있다.Preferably, the functional raw material may include bitter gourd, fat danji, kuji mulberry leaf, and dung gulle, and more preferably, the functional raw material may include bitter gourd: fat danji: cudra mulberry leaf: tung gulle at a ratio of 1: 1: 1: 0.1 It may be included in a weight ratio of ~0.5.
상기 기능성 원료는 원료 각각을 독립적으로 가공하여 수득된 추출액을 혼합하여 취반 추출액을 제조하거나, 전체 원료를 한꺼번에 배합 및 가공하여 취반 추출액을 제조할 수 있다. The functional raw material may be prepared by mixing extracts obtained by independently processing each raw material to prepare a rice-cooked extract, or by mixing and processing all raw materials at once to prepare a rice-cooked extract.
구체적인 예로는, 독립적으로 가공된 여주추출액, 뚱단지추출액, 꾸지뽕잎, 둥굴레 추출액을 혼합하여 취반 추출액을 제조하거나, 원료로서 여주, 뚱단지, 꾸지뽕잎, 둥굴레를 혼합 및 가공하여 취반 추출액을 제조할 수 있다. 바람직하게는, 각 원료를 독립적으로 가공한 후 제조된 추출액들을 배합하는 방법을 이용할 수 있다. As a specific example, a cooking extract is prepared by mixing independently processed bitter melon extract, fat mulberry extract, cudra mulberry leaf, and tuna extract, or mixing and processing bitter gourd, fat danji, cudra mulberry leaf, and tuna extract as raw materials to prepare a cooking extract. can Preferably, a method of independently processing each raw material and then blending the prepared extracts may be used.
상기 취반 추출액은 기능성 원료를 볶고, 볶음처리된 기능성 원료를 숙성하는 숙성시킨 후 숙성된 기능성 원료를 고온고압 중탕기에서 추출하여 제조된다. The cooking extract is prepared by roasting functional ingredients, aging the roasted functional ingredients, and then extracting the matured functional ingredients in a high-temperature and high-pressure water bath.
준비된 기능성 원료는 수분함량 10 내지 20(wt)%를 갖도록 자연건조한 것을 사용할 수 있으며, 볶음공정을 수행하기에 앞서 수(水)세척 및 에어건(air gun) 세척을 수행한 후 평균직경 0.5 내지 3cm 를 갖도록 절단처리한다. The prepared functional raw material may be naturally dried to have a moisture content of 10 to 20 (wt)%, and prior to performing the roasting process, water washing and air gun washing are performed, and then the average diameter is 0.5 to 3 cm. cut to have
볶음공정에서는 기능성 원료를 80 내지 150 ℃에서 5 내지 20분간 볶아 기능성 원료에 포함된 수분과 이취를 제거한다.In the roasting step, the functional raw material is roasted at 80 to 150 ° C. for 5 to 20 minutes to remove moisture and odor contained in the functional raw material.
숙성공정에서는 볶음처리된 기능성 원료를 상대습도 25 내지 45%, 25 내지 35 ℃에서 12 내지 48시간 숙성처리하여 볶음처리된 기능성 원료 내 이산화탄소, 수증기 및 휘발가스를 서서히 배출되며, 기능성 원료 내 유효성분이 농축된다. In the aging process, the roasted functional raw material is aged at 25 to 45% relative humidity and 25 to 35 ° C for 12 to 48 hours, and carbon dioxide, water vapor, and volatile gas are gradually discharged from the roasted functional raw material. It is concentrated.
추출공정에서는 숙성된 기능성 원료를 고온고압 중탕기에서 추출한다. 추출은 1.2 내지 3기압, 110 내지 150 ℃ 하에서 2 내지 6시간 수행된다. 추출공정 후 10 내지 25 °Brix로 조정 및 농축하는 공정을 더 포함할 수 있다. In the extraction process, matured functional ingredients are extracted in a high-temperature and high-pressure water bath. Extraction is performed for 2 to 6 hours under a pressure of 1.2 to 3 atm and 110 to 150°C. After the extraction step, a step of adjusting and concentrating to 10 to 25 °Brix may be further included.
현미밥은 준비된 현미와 제조된 취반 추출액을 취반하여 제조된다.Brown rice is prepared by cooking prepared brown rice and the prepared cooking extract.
준비된 현미는 제조된 취반 추출액을 취반수로 바로 취반하거나, 취반 추출액에 1 내지 10시간 침지한 후 취반하는 것도 가능하다. 취반은 전기밥솥을 이용하거나 압력밥솥을 이용할 수 있으며, 취반 후에는 5 내지 20분간 뜸을 들이는 과정을 포함할 수 있다. The prepared brown rice may be cooked immediately with the prepared cooking extract in water for cooking, or after being immersed in the cooking extract for 1 to 10 hours. Cooking may use an electric rice cooker or a pressure cooker, and may include a process of steaming for 5 to 20 minutes after cooking.
제조된 현미밥은 누룽지화되며, 제 1실시예에 따른 누룽지화공정에서는 별도 전처리 없이 현미밥을 가열하여 누룽지화한다.The prepared brown rice is scorched, and in the scorched rice process according to the first embodiment, brown rice is heated and scorched without separate pretreatment.
제조된 현미밥을 성형틀 또는 플레이트에 펼쳐 200 내지 280 ℃ 하에서 120 내지 180초간 구워 누룽지화한다. 바람직하게는, 220 내지 250℃ 하에서 140 내지 160초간 구울 수 있다.The prepared brown rice is spread on a mold or plate and baked for 120 to 180 seconds at 200 to 280 ° C. to form scorched rice. Preferably, it may be baked for 140 to 160 seconds under 220 to 250 ° C.
제 2 실시예에 따른 누룽지화공정에서는 현미밥을 누룽지화하기에 앞서 기능성 오일을 현미밥에 코팅한 후 성형틀 또는 플레이트에 기능성 오일이 코팅된 현미밥을 펼쳐 누룽지화한다.In the scorched rice process according to the second embodiment, functional oil is coated on brown rice prior to scorching brown rice, and then the brown rice coated with functional oil is spread on a mold or plate to make scorched rice.
상기 기능성 오일은 아보카도 오일 및 해바라기씨 오일 중 적어도 어느 하나를 포함하는 베이스 오일에 땅콩 속껍질, 취반추출액 공정에서 제조된 취반추출액 및 이들의 조합 중 어느 하나를 포함한다.The functional oil includes any one of peanut inner skin, a cooking extract prepared in a cooking extract process, and a combination thereof in a base oil containing at least one of avocado oil and sunflower seed oil.
바람직하게는, 상기 기능성 오일은 베이스 오일에 땅콩 속껍질을 필수적으로 포함하며, 취반 추출액은 선택적으로 포함할 수 있다.Preferably, the functional oil essentially includes peanut inner skin in the base oil, and may optionally include a cooking extract.
제 1실시예에 따른 상기 기능성 오일은 아보카도 오일 및 해바라기씨 오일 중 적어도 어느 하나를 포함하는 베이스 오일과 땅콩 속껍질을 포함하며, 상기 기능성 오일은 베이스 오일 100중량부에 대하여 땅콩 속껍질 3 내지 20중량부를 포함한다.The functional oil according to the first embodiment includes a base oil containing at least one of avocado oil and sunflower seed oil and peanut inner shell, and the functional oil includes 3 to 20 parts by weight of peanut inner shell based on 100 parts by weight of the base oil. include
상기 기능성 오일은 누룽지화단계에서 탄화 및 산화가 발생되는 것을 방지하고, 다양한 영양성분을 포함하며, 특히 땅콩 속껍질은 당뇨의 치료 및 예방에 효과가 있고, 누룽지에 고소한 풍미를 가져다 줄 수 있다.The functional oil prevents carbonization and oxidation from occurring in the scorched rice step, contains various nutrients, and in particular, peanut inner shell is effective in treating and preventing diabetes, and can bring a nutty flavor to scorched rice.
상기 베이스 오일은 영양성분이 우수하고, 발연점이 높아 누룽지화단계에서 현미밥이 탄화 및 산화되는 것을 방지한다.The base oil has excellent nutritional components and a high smoke point, and prevents brown rice from being carbonized and oxidized in the scorched rice step.
상기 땅콩 속껍질에는 폴리페놀 및 플라보노이드의 일종인 루테올린(luteolin), 레스베라트롤(resveratrol), 뇌 신경전달물질인 레시틴(Lecithin), 콜린(Choline) 등을 다량으로 포함하고 있어 혈액 속 활성산소를 제거해 혈액순환과 포도당 분해를 도와 당뇨에 효과가 있다.The peanut inner shell contains a large amount of polyphenols and flavonoids such as luteolin, resveratrol, and brain neurotransmitters such as lecithin and choline, thereby removing active oxygen in the blood to It is effective for diabetes by helping circulation and glucose decomposition.
상기 땅콩 속껍질은 시클로덱스트린 용액에 침지처리한 후 80 내지 120 ℃에서 5 내지 15분간 볶음처리한 것을 사용할 수 있다. 시클로덱스트린 용액은 증류수 100g당 시클로덱스트린 15 내지 50g을 첨가하여 제조된다.The peanut inner shell may be used after being immersed in a cyclodextrin solution and then roasted at 80 to 120 ° C. for 5 to 15 minutes. A cyclodextrin solution is prepared by adding 15 to 50 g of cyclodextrin per 100 g of distilled water.
시클로덱스트린은 전분에 시클로덱스트린생성효소를 작용시켜 생성되는 환형의 올리고당으로 땅콩 속껍질에 함유된 레스베라트롤 성분에 의해 유래되는 떫은 맛을 마스킹함과 동시에 내열성이 우수하여 땅콩 속껍질을 고온에서 가열하는 경우 산화 및 탄화가 되는 것을 방지한다.Cyclodextrin is a cyclic oligosaccharide produced by the action of cyclodextrin synthase on starch. It masks the astringent taste derived from the resveratrol component contained in peanut inner skin and at the same time has excellent heat resistance. prevent carbonization.
또한, 시클로덱스트린은 분산 안정제로서의 역할도 수행하여 베이스 오일 내에서 땅콩 속껍질이 베이스 오일 내에서 균일하게 분산될 수 있도록 한다.In addition, the cyclodextrin also serves as a dispersion stabilizer so that the peanut inner shell can be uniformly dispersed in the base oil.
상기 기능성 오일은 현미밥 100중량부에 대하여 0.1 내지 3중량부 포함될 수 있는데, 상기 기능성 오일인 0.1 중량부 미만으로 첨가되면 상기 기능성 오일이 갖는 효과가 미미하고, 3중량부를 초과하여 첨가되면 현미밥알이 서로 결합되지 못하여 누룽지 형상으로 성형하기가 어렵고 누룽지 특유의 구수한 향미를 형성하기 어렵기 때문에 상기 범위를 벗어나지 않는 것이 바람직하다. The functional oil may be included in an amount of 0.1 to 3 parts by weight based on 100 parts by weight of brown rice. When less than 0.1 parts by weight of the functional oil is added, the effect of the functional oil is insignificant, and when added in excess of 3 parts by weight, brown rice grains It is preferable not to deviate from the above range because it is difficult to form a nurungji shape because they cannot be combined with each other and it is difficult to form a delicious flavor unique to nurungji.
제 2실시예 따른 기능성 오일은 제 1실시예에 따른 기능성 오일에 취반 추출액 제조공정에서 제조된 취반추출액을 더 포함하여 취반 추출액이 갖는 영양성분을 강화시킬 수 있는 효과가 있다. The functional oil according to the second embodiment further includes the cooked extract prepared in the cooking extract manufacturing process in addition to the functional oil according to the first embodiment, so that nutritional components of the cooked extract can be enhanced.
이때, 땅콩 속껍질에 흡수되거나 코팅된 시크로덱스트린이 취반 추출액 및 베이스 오일에 용해되면서 친수성을 갖는 취반 추출액과 소수성을 갖는 베이스 오일의 계면장력을 낮추는 유화제 역할을 수행하게 되며, 이로써 기능성 오일 내 성분들이 균일하게 혼합될 수 있게 된다.At this time, the cyclodextrin absorbed or coated in the inner shell of the peanut dissolves in the cooking extract and the base oil, serving as an emulsifier that lowers the interfacial tension between the hydrophilic cooking extract and the hydrophobic base oil, thereby reducing the components in the functional oil. It can be mixed evenly.
제 2실시예 따른 기능성 오일은 베이스 오일 100중량부에 대하여 땅콩 속껍질 3 내지 20중량부, 취반추출액 1 내지 3중량부를 포함하며, 취반 추출액을 더 포함하는 것 외 제 1실시예에 따른 기능성 오일에서 기재된 것과 동일한 바 이에 대한 상세한 설명은 생략하도록 한다.The functional oil according to the second embodiment includes 3 to 20 parts by weight of peanut inner shell and 1 to 3 parts by weight of the cooking extract based on 100 parts by weight of the base oil, and in addition to further including the cooking extract, the functional oil according to the first embodiment Since it is the same as that described, a detailed description thereof will be omitted.
이하, 본 발명을 바람직한 일 실시예를 참조하여 다음에서 구체적으로 상세하게 설명한다. 단, 다음의 실시예는 본 발명을 구체적으로 예시하기 위한 것이며, 이것만으로 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail in the following with reference to a preferred embodiment. However, the following examples are intended to specifically illustrate the present invention, and are not limited thereto.
취반 추출액의 제조Preparation of cooking extract
여주 100g, 뚱딴지 100g, 꾸지뽕잎 100g, 둥굴레 40g을 기능성 원료로 준비하여 수분함량 10~13wt% 를 갖도록 자연건조한 후 세척 및 절단하였다.100g of Bitter gourd, 100g of Tungttanji, 100g of Cucurbita leaf, and 40g of Donggulle were prepared as functional raw materials, dried naturally to have a moisture content of 10 to 13wt%, and then washed and cut.
볶음공정은 여주는 볶음솥에 넣어 120℃에서 10분간 볶고, 뚱딴지는 140℃ 15분간, 꾸지뽕잎은 125℃에서 8분간, 둥굴레는 145℃에서 12분간 수행되었다. 이후, 숙성은 상대습도 32%, 온도 25~32℃하에서 36시간 수행되고, 추출은 1.5기압, 120 ℃의 고온고압추출기를 이용하여 4시간 수행되었다.In the stir-frying process, Bitter melon was put in a stir-fry pot and roasted at 120 ° C for 10 minutes, tungttanji at 140 ° C for 15 minutes, Cudrania leaves at 125 ° C for 8 minutes, and roundworm at 145 ° C for 12 minutes. Thereafter, aging was performed for 36 hours at a relative humidity of 32% and a temperature of 25 to 32 ° C, and extraction was performed for 4 hours using a high-temperature and high-pressure extractor at 1.5 atm and 120 ° C.
각 원료는 독립적으로 가공처리되었으며, 고온고압출 후 여주추출액, 뚱딴지추출액, 꾸지뽕잎추출액, 둥굴레추출액을 각각 15 °Brix, 21 °Brix, 17°Brix, 20°Brix로 농축시키고 1: 1: 1: 0.4 의 중량비로 혼합하여 취반 추출액을 제조하였다. Each raw material was independently processed, and after high-temperature high-temperature extrusion, bitter gourd extract, tungtanji extract, cumulus quinoa leaf extract, and tuna extract were concentrated to 15 °Brix, 21 °Brix, 17 °Brix, and 20 °Brix, respectively, and 1: 1: 1 : Mixed at a weight ratio of 0.4 to prepare a cooking extract.
1. 현미 누룽지의 제조1. Preparation of brown rice scorched rice
1-1. 현미밥의 제조1-1. Preparation of brown rice
발아현미를 제조된 취반 추출액에 3시간 침지처리한 후, 압력밥솥을 이용하여 현미밥을 제조하였다.After soaking the germinated brown rice in the prepared cooking extract for 3 hours, brown rice was prepared using a pressure cooker.
1-2. 기능성 오일의 제조1-2. Manufacture of functional oils
기능성 오일 AFunctional Oil A
아보카도 오일과 해바라기씨 오일을 1: 1의 부피비로 혼합하여 베이스 오일을 준비하고, 110℃에서 6분간 볶은 땅콩껍질을 분산시켰다. 땅콩껍질은 베이스 오일 100g당 3g이 되도록 첨가하였다.Avocado oil and sunflower seed oil were mixed in a volume ratio of 1: 1 to prepare a base oil, and roasted peanut shells at 110 ° C. for 6 minutes were dispersed. Peanut shells were added to be 3 g per 100 g of base oil.
기능성 오일 Bfunctional oil B
아보카도 오일과 해바라기씨 오일을 1: 1의 부피비로 혼합하여 베이스 오일을 준비하였다. 시클로덱스트린 용액에 땅콩껍질을 1시간 침지처리한 후 땅콩껍질을 분리하였다. 이후 시클로덱스트린 처리된 땅콩껍질을 110℃에서 6분간 볶았다. 시클로덱스트린 용액은 증류수 100g당 시클로덱스트린 25g을 첨가하여 제조하였다. 시클로덱스트린 처리된 땅콩껍질은 베이스 오일 100g당 3g이 되도록 첨가 및 혼합하였다.A base oil was prepared by mixing avocado oil and sunflower seed oil in a volume ratio of 1: 1. After immersing the peanut shell in the cyclodextrin solution for 1 hour, the peanut shell was separated. Thereafter, the cyclodextrin-treated peanut shells were roasted at 110° C. for 6 minutes. A cyclodextrin solution was prepared by adding 25 g of cyclodextrin per 100 g of distilled water. Cyclodextrin-treated peanut shells were added and mixed so as to be 3 g per 100 g of base oil.
기능성 오일 Cfunctional oil C
아보카도 오일과 해바라기씨 오일을 1: 1의 부피비로 혼합하여 베이스 오일을 준비하였다. 시클로덱스트린 용액에 땅콩껍질을 1시간 침지처리한 후 땅콩껍질을 분리하였다. 이후 시클로덱스트린 처리된 땅콩껍질을 110℃에서 6분간 볶았다. 시클로덱스트린 용액은 증류수 100g당 시클로덱스트린 25g을 첨가하여 제조하였다. 베이스 오일 100g당 시클로덱스트린 처리된 땅콩껍질 3g, 취반 추출액 1.5g이 되도록 첨가 및 혼합하였다.A base oil was prepared by mixing avocado oil and sunflower seed oil in a volume ratio of 1: 1. After immersing the peanut shell in the cyclodextrin solution for 1 hour, the peanut shell was separated. Thereafter, the cyclodextrin-treated peanut shells were roasted at 110° C. for 6 minutes. A cyclodextrin solution was prepared by adding 25 g of cyclodextrin per 100 g of distilled water. 3 g of cyclodextrin-treated peanut shells and 1.5 g of cooking extract per 100 g of base oil were added and mixed.
1-3. 현미누룽지의 제조1-3. Manufacture of brown rice scorched rice
실시예 1Example 1
제조된 현미밥 100g 당 기능성 오일 A를 2g 투입 및 교반하여 기능성 오일 A를 현미밥알에 코팅하였다. 기능성 오일 A로 처리된 현미밥을 성형틀에 펼쳐 245 ℃ 에서 150초간 구웠다.2 g of functional oil A per 100 g of prepared brown rice was added and stirred to coat brown rice grains with functional oil A. Brown rice treated with functional oil A was spread on a mold and baked at 245 ° C. for 150 seconds.
실시예 2Example 2
제조된 현미밥 100g 당 기능성 오일 B 2g을 투입 및 교반하여 기능성 오일 A를 현미밥알에 코팅하였다. 기능성 오일 B로 처리된 현미밥을 성형틀에 펼쳐 245 ℃ 에서 150초간 구웠다.Functional oil A was coated on brown rice grains by adding and stirring 2 g of functional oil B per 100 g of prepared brown rice. Brown rice treated with functional oil B was spread on a mold and baked at 245 ° C. for 150 seconds.
실시예 3Example 3
제조된 현미밥 100g 당 기능성 오일 C 2g을 투입 및 교반하여 기능성 오일 C를 현미밥알에 코팅하였다. 기능성 오일 C로 처리된 현미밥을 성형틀에 펼쳐 245 ℃ 에서 150초간 구웠다.2 g of functional oil C per 100 g of prepared brown rice was added and stirred to coat brown rice grains with functional oil C. Brown rice treated with functional oil C was spread on a mold and baked at 245 ° C. for 150 seconds.
실시예 4Example 4
별도 기능성 오일을 도포하지 않은 현미밥을 성형틀에 펼쳐 245 ℃ 에서 150초간 구웠다.Brown rice, which was not coated with a separate functional oil, was spread on a mold and baked at 245 ° C. for 150 seconds.
2. 항당뇨 효과의 측정방법2. Method for measuring antidiabetic effect
2-1. 최종당화산물(Advanced Glycation End Products, AGEs)의 억제 효과2-1. Inhibitory effect of Advanced Glycation End Products (AGEs)
Bovin Serum Albumin(BSA)(5 mg/mL)와 methylglyoxal solution(2 mg/mL)에 Dimethyl Sulfoxide(DMSO)로 녹인시료(10 mg/mL)를 넣고, 50 mM sodium phosphate buffer (pH 7.4)를 사용하여 총 부피를 5 mL로 맞추었다. 37℃에서 24시간 동안 반응시킨 후, spectrofluorometer(Fluoroskan Ascent FL, Thermo Scientific, USA)를 이용하여 반응 전후의 시료의 형광도(Excitation: 355 nm, Emission: 460 nm)를 측정하였다. 최종 당화산물(Advanced Glycation End-products, AGEs)의 억제율은 대조군의 형광도 증가 값을 기준으로 시료의형광도 증가 값을 비교하여 측정하였다. 양성대조군은 aminoguanidine(SIGMA-ALDRICH, Inc., St. Louis, MO, USA)을 사용하였다.Add a sample (10 mg/mL) dissolved in Dimethyl Sulfoxide (DMSO) to Bovin Serum Albumin (BSA) (5 mg/mL) and methylglyoxal solution (2 mg/mL), and use 50 mM sodium phosphate buffer (pH 7.4) to adjust the total volume to 5 mL. After reacting at 37 ° C. for 24 hours, the fluorescence of the sample before and after the reaction (Excitation: 355 nm, Emission: 460 nm) was measured using a spectrofluorometer (Fluoroskan Ascent FL, Thermo Scientific, USA). The inhibition rate of advanced glycation end-products (AGEs) was measured by comparing the fluorescence increase value of the sample with the fluorescence increase value of the control group. As a positive control, aminoguanidine (SIGMA-ALDRICH, Inc., St. Louis, MO, USA) was used.
2-2. α-Glucosidase 효소 억제 효과2-2. α-Glucosidase enzyme inhibitory effect
α-Glucosidase 효소 억제 효과를 측정하기 위한 효소원의 조제는 McPherson et al(1988)이 사용한 방법을 변형하여 실시하였다. 50 mM sodium phosphate buffer(pH 7.0) 100 μL와 효소 α-glucosidase를 50 mM sodium phosphate buffer(pH 7.0)에 용해시켜 0.00124 U/mL 농도로 만든 효소용액 60 μL에 DMSO에 녹인 시료 10 μL를 첨가한 후, 37℃에서 15분간 preincubation하였다. Preparation of an enzyme source to measure the inhibitory effect of α-Glucosidase enzyme was carried out by modifying the method used by McPherson et al (1988). 100 μL of 50 mM sodium phosphate buffer (pH 7.0) and the enzyme α-glucosidase were dissolved in 50 mM sodium phosphate buffer (pH 7.0) to 60 μL of enzyme solution at a concentration of 0.00124 U/mL, and 10 μL of the sample dissolved in DMSO was added. After that, preincubation was performed at 37°C for 15 minutes.
4-nitrophenyl-α-D-glucopyra- noside(pNPG)(SIGMA-ALDRICH, Inc., St. Louis, MO, USA)를 50 mM sodium phosphate buffer(pH 7.0)에 용해시켜 2.47 mM 농도로 만든 기질용액 30 μL를 pre-incubation이 끝난 용액에 첨가한 직후 405 nm에서 흡광도를 10초마다 1분 동안 kinetics로 측정하였다. 양성대조군으로 acarbose(SIGMA-ALD- RICH, Inc.,St. Louis, MO, USA)를 사용하였다.Substrate solution prepared by dissolving 4-nitrophenyl-α-D-glucopyranoside (pNPG) (SIGMA-ALDRICH, Inc., St. Louis, MO, USA) in 50 mM sodium phosphate buffer (pH 7.0) to a concentration of 2.47 mM. Immediately after adding 30 μL to the solution after pre-incubation, absorbance at 405 nm was measured by kinetics every 10 seconds for 1 minute. As a positive control, acarbose (SIGMA-ALD-RICH, Inc., St. Louis, MO, USA) was used.
2-3. Aldose Reductase 효소 억제 효과2-3. Aldose Reductase Enzyme Inhibiting Effect
α-Glucosidase 효소 억제 효과를 측정하기 위한 효소원의 조제는 McPherson et al(1988)이 사용한 방법을 변형하여 실시하였다. 효소원의 제조는 무게 200 g이 넘는 rat의 안구를 적출하여 그 안의 수정체의 습중량에 따라 50 mM sodium phosphate buffer(pH 6.2)를 수정체 1개당 500 μL씩 넣어 얼음 안에서 균질화시켜주었다. 이를 4℃, 7,500 rpm에서 30분간 원심분리한 후, 그 상층액을 취하여 효소원으로 사용하였다. 활성 억제능 측정 시에는 먼저 1 mL cell에 50 mM potassium phosphate buffer(pH 7.0) 530 μL를 넣어주고, 제조한 효소원 160 μL와 100 mM DL-glyceraldehyde 100 μL를 넣어 주었다. 그리고 시료 10 μL를 넣어주고, 마지막으로 1.5 mM NADPH를 100 μL 넣어주었다. Cell 내부에서 반응시켜준 뒤 340 nm에서 NADPH 흡광도의 감소율을 측정하였다. 양성대조군으로 퀘르세틴(SIGMA-ALDRICH, Inc., St. Louis, MO, USA)을 사용하였다.Preparation of an enzyme source to measure the inhibitory effect of α-Glucosidase enzyme was carried out by modifying the method used by McPherson et al (1988). To prepare the enzyme source, eyeballs of rats weighing more than 200 g were excised, and 500 μL of 50 mM sodium phosphate buffer (pH 6.2) was added to each lens according to the wet weight of the lens inside, and homogenized in ice. After centrifugation at 4° C. and 7,500 rpm for 30 minutes, the supernatant was taken and used as an enzyme source. When measuring the activity inhibition ability, first, 530 μL of 50 mM potassium phosphate buffer (pH 7.0) was added to a 1 mL cell, and 160 μL of the prepared enzyme source and 100 μL of 100 mM DL-glyceraldehyde were added. Then, 10 μL of the sample was added, and finally, 100 μL of 1.5 mM NADPH was added. After reacting inside the cell, the reduction rate of NADPH absorbance at 340 nm was measured. As a positive control, quercetin (SIGMA-ALDRICH, Inc., St. Louis, MO, USA) was used.
C: 효소반응이 100% 일어난 대조군(0∼4 min 동안의 흡광도 값을 4로 나눈 값)C: control group in which 100% of the enzymatic reaction occurred (absorbance value for 0 to 4 min divided by 4)
B: 효소반응이 0% 일어난 대조군(0∼4 min 동안의 흡광도 값을 4로 나눈 값)B: Control group with 0% enzyme reaction (absorbance value for 0 to 4 min divided by 4)
S: 시료를 처리했을 때 효소반응 군(0∼4 min 동안의 흡광도 값을 4로 나눈 값)S: Enzyme reaction group when the sample is treated (absorbance value for 0 to 4 min divided by 4)
2-4. 통계처리2-4. statistical processing
본 실험의 결과는 평균±표준편차로 표시하였으며, 시료간의 유의성 검증은 Statistical Package for Social Sciences 10.0(SPSS Inc., Chicago, IL, USA)을 이용하여 one way analysis of variance(ANOVA) test를 한 후 Duncan's multiple test에의해 p<0.05 수준에서 확인하였다. The results of this experiment were expressed as mean ± standard deviation, and the significance between samples was verified after a one-way analysis of variance (ANOVA) test using Statistical Package for Social Sciences 10.0 (SPSS Inc., Chicago, IL, USA). It was confirmed at the p<0.05 level by Duncan's multiple test.
3. 항당뇨 실험결과3. Anti-diabetic test results
3-1. 최종당화산물(Advanced Glycation End Products, AGEs)의 억제 효과3-1. Inhibitory effect of Advanced Glycation End Products (AGEs)
그 결과, 본 발명에 따른 실시예 1 내지 4는 대조군인 AG 대비 낮은 당화반응 억제 효과를 보이긴 하였으나, 실시예 1 내지 4 모두 최종당화산물 생성 저해 효과가 있는 것으로 나타났다. As a result, Examples 1 to 4 according to the present invention showed a lower glycation inhibitory effect than the control group, AG, but all of Examples 1 to 4 showed an inhibitory effect on the production of advanced glycation end products.
3-2. α-Glucosidase 효소 억제 효과3-2. α-Glucosidase enzyme inhibitory effect
그 결과, 실시예 1 내지 4는 대조군인 Acabose 보다 더 높은 α-Glucosidase 효소 저해활성을 보여주었다.As a result, Examples 1 to 4 are higher than Acabose, the control group. α-Glucosidase enzyme inhibitory activity was shown.
3-3. Aldose Reductase 효소 억제 효과3-3. Aldose Reductase Enzyme Inhibiting Effect
그 결과, 실시예 1 내지 4는 표준물질인 Quercetin 대비 낮은 AR 억제 활성을 보여주었으나, 시판 백미 누룽지 대비 높은 AR 억제 활성을 보여주었다. As a result, Examples 1 to 4 showed lower AR inhibitory activity than Quercetin, a standard material, but higher AR inhibitory activity than commercially available white rice scorched rice.
이상과 같이 본 발명은 첨부된 도면을 참조하여 바람직한 실시예를 중심으로 설명하였지만 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 본 발명의 특허청구범위에 기재된 기술적 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 또는 변형하여 실시할 수 있다. 따라서 본 발명의 범주는 이러한 많은 변형의 예들을 포함하도록 기술된 청구범위에 의해서 해석되어야 한다.As described above, the present invention has been described mainly with reference to the preferred embodiments with reference to the accompanying drawings, but those skilled in the art to which the present invention pertains within the scope that does not deviate from the technical spirit and scope described in the claims of the present invention. In the present invention can be carried out by various modifications or variations. Accordingly, the scope of the present invention should be construed by the claims which are written to include examples of these many variations.
Claims (6)
여주, 뚱단지, 꾸지뽕잎 및 둥굴레를 1:1:1:0.1~0.5의 중량비로 포함하는 기능성 원료로 취반 추출액을 제조하는 취반 추출액 제조단계(S200);와
준비된 현미에 상기 취반 추출액을 넣어 현미밥을 제조하는 현미밥 제조단계(S300);와
상기 현미밥을 누룽지화하는 누룽지화단계(S400)를 포함하며,
상기 취반 추출액 제조단계(S200)는
수분함량 10 내지 20 wt%로 건조된 기능성 원료를 80 내지 150℃에서 5 내지 20분간 볶는 볶음단계(S210);와
볶음처리된 기능성 원료를 상대습도 25 내지 45%, 25 내지 35℃에서 12 내지 48시간 숙성하는 숙성단계(S220);와
숙성된 기능성 원료를 고압중탕기를 이용하여 1.2 내지 3기압, 110 내지 150 ℃하에서 2 내지 6시간 추출하는 추출단계(S230);를 포함하고,
상기 누룽지화단계(S400)에서는
베이스 오일과 땅콩 속껍질을 혼합한 기능성 오일을 현미밥에 코팅한 후 누룽지화하며, 상기 땅콩 속껍질은 시클로덱스트린 용액에 침지 후 볶음처리된 것을 사용하는 것을 특징으로 하는
당뇨 개선용 현미 누룽지의 제조방법.
Brown rice preparation step (S100); and
A cooking extract preparation step (S200) of preparing a cooking extract with functional raw materials containing Bitter gourd, Fatdanji, Cudrania mulberry leaves, and Donggulle in a weight ratio of 1: 1: 1: 0.1 to 0.5; and
A brown rice manufacturing step (S300) of preparing brown rice by adding the cooking extract to the prepared brown rice; and
Including a scorched rice step (S400) of scorching the brown rice,
The cooking extract preparation step (S200)
A roasting step (S210) of roasting functional raw materials dried to a moisture content of 10 to 20 wt% at 80 to 150 ° C. for 5 to 20 minutes; and
Aging step (S220) of aging the roasted functional raw material at a relative humidity of 25 to 45% and 25 to 35 ° C for 12 to 48 hours; and
An extraction step (S230) of extracting the matured functional raw material for 2 to 6 hours at 1.2 to 3 atmospheric pressure and 110 to 150 ° C. using a high-pressure water bath (S230),
In the scorched rice step (S400),
Functional oil mixed with base oil and peanut inner shell is coated on brown rice and then fried, and the peanut inner shell is immersed in a cyclodextrin solution and then roasted. Characterized in that
Method for manufacturing brown rice scorched rice for diabetes improvement.
상기 누룽지화단계(S400)에서는
200 내지 280 ℃ 에서 120 내지 180초간 수행되는 것을 특징으로 하는
당뇨 개선용 현미 누룽지의 제조방법.
According to claim 1,
In the scorched rice step (S400),
Characterized in that it is carried out for 120 to 180 seconds at 200 to 280 ℃
Method for manufacturing brown rice scorched rice for diabetes improvement.
상기 취반 추출액은
수분함량 10 내지 20 wt%로 건조된 기능성 원료를 80 내지 150℃에서 5 내지 20분간 볶고, 볶음처리된 기능성 원료를 상대습도 25 내지 45%, 25 내지 35℃에서 12 내지 48시간 숙성한 후, 숙성된 기능성 원료를 고압중탕기를 이용하여 1.2 내지 3기압, 110 내지 150 ℃하에서 2 내지 6시간 추출한 것이며,
상기 땅콩 속껍질은 시클로덱스트린 용액에 침지 후 볶음처리된 것을 사용하는 것을 특징으로 하는
당뇨 개선용 현미 누룽지.
Brown rice is prepared by adding brown rice to the rice cooker extract made of functional raw materials containing Bitter gourd, Fatdanji, Cudrania mulberry leaf, and Donggulle at a weight ratio of 1:1:1:0.1 to 0.5, and a functional mixture of base oil and peanut inner shell. Oil is coated on brown rice and then fried,
The cooking extract is
After roasting the dried functional raw material with a moisture content of 10 to 20 wt% at 80 to 150 ° C for 5 to 20 minutes, and aging the roasted functional raw material at a relative humidity of 25 to 45% and 25 to 35 ° C for 12 to 48 hours, The aged functional raw material is extracted for 2 to 6 hours at 1.2 to 3 atmospheric pressure and 110 to 150 ° C using a high-pressure water bath,
Characterized in that the peanut inner shell is used after being immersed in a cyclodextrin solution and then roasted
Brown rice scorched rice for diabetes improvement.
상기 누룽지화는 200 내지 280 ℃ 에서 120 내지 180초간 수행되는 것을 특징으로 하는
당뇨 개선용 현미 누룽지. According to claim 4,
Characterized in that the nurungji is carried out at 200 to 280 ℃ for 120 to 180 seconds
Brown rice scorched rice for diabetes improvement.
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