KR102590423B1 - Method of diabetes prevention multigrain rice using jerusalem artichoke roots extact and diabetes prevention multigrain rice using the method thereof - Google Patents
Method of diabetes prevention multigrain rice using jerusalem artichoke roots extact and diabetes prevention multigrain rice using the method thereof Download PDFInfo
- Publication number
- KR102590423B1 KR102590423B1 KR1020230074345A KR20230074345A KR102590423B1 KR 102590423 B1 KR102590423 B1 KR 102590423B1 KR 1020230074345 A KR1020230074345 A KR 1020230074345A KR 20230074345 A KR20230074345 A KR 20230074345A KR 102590423 B1 KR102590423 B1 KR 102590423B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- rice
- multigrain
- pork potato
- Prior art date
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 171
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 171
- 235000009566 rice Nutrition 0.000 title claims abstract description 171
- 206010012601 diabetes mellitus Diseases 0.000 title claims abstract description 93
- 230000002265 prevention Effects 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title description 20
- 240000008892 Helianthus tuberosus Species 0.000 title 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 title 1
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 104
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 104
- 235000015277 pork Nutrition 0.000 claims abstract description 100
- 239000004615 ingredient Substances 0.000 claims abstract description 37
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 25
- 235000012015 potatoes Nutrition 0.000 claims abstract description 22
- 230000003178 anti-diabetic effect Effects 0.000 claims abstract description 20
- 239000003472 antidiabetic agent Substances 0.000 claims abstract description 20
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 19
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 19
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 18
- 238000002360 preparation method Methods 0.000 claims abstract description 18
- 241000234282 Allium Species 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 241000209205 Coix Species 0.000 claims abstract description 16
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 16
- 235000004611 garlic Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 15
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 14
- 235000004347 Perilla Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 235000019713 millet Nutrition 0.000 claims abstract description 13
- 241001474374 Blennius Species 0.000 claims abstract description 12
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 12
- 235000021329 brown rice Nutrition 0.000 claims abstract description 12
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 11
- 238000000465 moulding Methods 0.000 claims abstract description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000003892 spreading Methods 0.000 claims abstract description 6
- 230000007480 spreading Effects 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000003306 harvesting Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 240000006394 Sorghum bicolor Species 0.000 claims abstract 6
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 235000000346 sugar Nutrition 0.000 claims description 48
- 239000008280 blood Substances 0.000 claims description 41
- 210000004369 blood Anatomy 0.000 claims description 41
- 235000013339 cereals Nutrition 0.000 claims description 37
- 235000013325 dietary fiber Nutrition 0.000 claims description 32
- 230000000694 effects Effects 0.000 claims description 22
- 235000005911 diet Nutrition 0.000 claims description 15
- 230000037213 diet Effects 0.000 claims description 14
- 230000006870 function Effects 0.000 claims description 10
- 102000051325 Glucagon Human genes 0.000 claims description 9
- 108060003199 Glucagon Proteins 0.000 claims description 9
- MASNOZXLGMXCHN-ZLPAWPGGSA-N glucagon Chemical compound C([C@@H](C(=O)N[C@H](C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H]([C@@H](C)O)C(O)=O)C(C)C)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](C)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CO)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CO)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](NC(=O)[C@H](CC=1C=CC=CC=1)NC(=O)[C@@H](NC(=O)CNC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](N)CC=1NC=NC=1)[C@@H](C)O)[C@@H](C)O)C1=CC=CC=C1 MASNOZXLGMXCHN-ZLPAWPGGSA-N 0.000 claims description 9
- 229960004666 glucagon Drugs 0.000 claims description 9
- 230000015556 catabolic process Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 230000002401 inhibitory effect Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 22
- 230000003405 preventing effect Effects 0.000 description 16
- 229920001202 Inulin Polymers 0.000 description 13
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 13
- 229940029339 inulin Drugs 0.000 description 13
- 235000013305 food Nutrition 0.000 description 12
- 229920002472 Starch Polymers 0.000 description 10
- 230000008569 process Effects 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 150000001720 carbohydrates Chemical class 0.000 description 8
- 235000014633 carbohydrates Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 8
- 241000220259 Raphanus Species 0.000 description 7
- 230000037228 dieting effect Effects 0.000 description 7
- 230000036541 health Effects 0.000 description 7
- 210000003491 skin Anatomy 0.000 description 7
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 6
- 229920002498 Beta-glucan Polymers 0.000 description 6
- 235000012000 cholesterol Nutrition 0.000 description 6
- 230000007423 decrease Effects 0.000 description 6
- 235000001916 dieting Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000017531 blood circulation Effects 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 235000005686 eating Nutrition 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 208000024172 Cardiovascular disease Diseases 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 210000004204 blood vessel Anatomy 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 206010003210 Arteriosclerosis Diseases 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 208000011775 arteriosclerosis disease Diseases 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 230000002354 daily effect Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 230000003914 insulin secretion Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 229930182817 methionine Natural products 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 241001107116 Castanospermum australe Species 0.000 description 2
- 208000002249 Diabetes Complications Diseases 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 102000017011 Glycated Hemoglobin A Human genes 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021279 black bean Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 102000038379 digestive enzymes Human genes 0.000 description 2
- 108091007734 digestive enzymes Proteins 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 108091005995 glycated hemoglobin Proteins 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000003907 kidney function Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 208000019553 vascular disease Diseases 0.000 description 2
- 230000006438 vascular health Effects 0.000 description 2
- 235000019158 vitamin B6 Nutrition 0.000 description 2
- 239000011726 vitamin B6 Substances 0.000 description 2
- 229940011671 vitamin b6 Drugs 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 241001499808 Allium atrorubens Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 206010008469 Chest discomfort Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- FFFHZYDWPBMWHY-VKHMYHEASA-N L-homocysteine Chemical compound OC(=O)[C@@H](N)CCS FFFHZYDWPBMWHY-VKHMYHEASA-N 0.000 description 1
- 238000008214 LDL Cholesterol Methods 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010028289 Muscle atrophy Diseases 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- MIBATSHDJRIUJK-ROJLCIKYSA-N Neferine Chemical compound C1=CC(OC)=CC=C1C[C@@H]1C2=CC(OC=3C(=CC=C(C[C@@H]4C5=CC(OC)=C(OC)C=C5CCN4C)C=3)O)=C(OC)C=C2CCN1C MIBATSHDJRIUJK-ROJLCIKYSA-N 0.000 description 1
- MIBATSHDJRIUJK-UHFFFAOYSA-N Neferine Natural products C1=CC(OC)=CC=C1CC1C2=CC(OC=3C(=CC=C(CC4C5=CC(OC)=C(OC)C=C5CCN4C)C=3)O)=C(OC)C=C2CCN1C MIBATSHDJRIUJK-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 1
- 229920001991 Proanthocyanidin Polymers 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000002449 bone cell Anatomy 0.000 description 1
- 230000036995 brain health Effects 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000008810 intracellular oxidative stress Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- -1 lipoflamin Chemical compound 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000020763 muscle atrophy Effects 0.000 description 1
- 201000000585 muscular atrophy Diseases 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000007517 polishing process Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000008591 skin barrier function Effects 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 238000004260 weight control Methods 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- 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
Landscapes
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 돼지감자를 수확하여 세척 후 두께 1cm 이하로 잘게 잘라 자연 건조하여 돼지감자 재료를 준비하는 돼지감자재료준비단계; 물 7ℓ에 건조된 돼지감자재료 150g를 용기에 넣고 끓여 3ℓ~4ℓ추출물을 추출하는 감자추출물준비단계; 현미찹쌀 100중량부를 기준으로, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 깐마늘 75중량부, 양파 125중량부, 연자육 25중량부, 현미쌀눈 2~3중량부, 돼지감자추출물 250~300중량부, 돼지감자분말 10중량부를 준비하는 당뇨예방 잡곡밥재료준비단계; 현미찹쌀 100중량부, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 연자육 25중량부, 현마쌀눈 2~3중량부를 씻은 후 잘 혼합하여 돼지감자추출물 250~300중량부를 넣고 9~10시간 충분히 불린 후 수분을 빼고, 깐마늘 75중량부, 양파 125중량부, 돼지감자분말 10중량부 넣고 잘 혼합 후 시루에서 찌는 당뇨예방 잡곡밥취반단계; 상기 취반 단계를 마친 당뇨예방 잡곡밥을 골고루 펴서 성형하여 기계적으로 포장하는 당뇨예방 잡곡밥성형표장단계; 성형포장된 당뇨예방 잡곡밥을 24시간 냉동저장고에서 냉동시켜 저항전분을 형성하는 당뇨예방 잡곡밥 냉동숙성단계를 갖는 당뇨예방 잡곡밥 제조방법에 관한 것이다. The present invention includes a pork potato material preparation step of harvesting pork potatoes, washing them, cutting them into pieces with a thickness of 1 cm or less, and naturally drying them to prepare pork potato materials; Potato extract preparation step of placing 150 g of dried pork potato material in 7 liters of water in a container and boiling it to extract 3 liters to 4 liters of extract; Based on 100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix radish, 75 parts by weight of peeled garlic, onion Diabetes prevention multigrain rice ingredient preparation step of preparing 125 parts by weight, 25 parts by weight of soft meat, 2 to 3 parts by weight of brown rice germ, 250 to 300 parts by weight of pork potato extract, and 10 parts by weight of pork potato powder; 100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix radish, 25 parts by weight of lotus meat, 2~ Wash 3 parts by weight, mix well, add 250 to 300 parts by weight of pork potato extract, soak for 9 to 10 hours, remove moisture, add 75 parts by weight of peeled garlic, 125 parts by weight of onions, and 10 parts by weight of pork potato powder, mix well, and mix well. Diabetes prevention multi-grain rice cooking stage; A diabetes prevention multigrain rice forming packaging step of evenly spreading and molding the diabetes prevention multigrain rice that has completed the cooking step and mechanically packaging it; This relates to a method of manufacturing diabetes prevention multigrain rice having a freeze ripening step of forming resistant starch by freezing mold-packaged antidiabetic multigrain rice in a freezer for 24 hours.
Description
본 발명은 돼지감자 추출물을 이용한 당뇨예방 잡곡밥 제조방법 및 그 방법으로 만든 당뇨예방 잡곡밥에 관한 것으로, 상세하게는 돼지감자 추출물을 효과적으로 추출하여 다양한 성분이 함유된 당뇨예방 잡곡밥을 제조하는 방법 및 그 방법으로 만든 당뇨예방 잡곡밥에 관한 것이다. The present invention relates to a method for producing anti-diabetic multigrain rice using pork potato extract and to anti-diabetic multigrain rice made using the method. Specifically, a method for effectively extracting pork potato extract to produce antidiabetic multigrain rice containing various ingredients, and the method thereof. This is about diabetes prevention mixed grain rice made with .
웰빙 장수 건강 시대의 흐름은 운동 식생활이 건강한 삶의 수단으로 등장하면서 건강한 먹거리를 찾는 신개념의 음식물이 개발되어가고 있다. 이러한 흐름에 맞추어 다양한 잡곡과 기능성 식물과 결합된 건강 밥들이 개발 되고 있다. In the era of well-being, longevity and health, exercise and eating habits have emerged as a means of living a healthy life, and new concepts of food are being developed in search of healthy food. In line with this trend, healthy rice products combined with various grains and functional plants are being developed.
또한 노령화 및 건강 다이어트 미용에 효능이 좋은 식용 식품이 인기를 얻거나, 기능성 물질은 흡수하고 다이어트나 당뇨예방을 위해서 탄수화물 섭취는 적게 하는 식생활 패턴이 만들어지고 있다. In addition, edible foods that are effective for aging, health, diet, and beauty are gaining popularity, and dietary patterns are being created that absorb functional substances and consume less carbohydrates for dieting or diabetes prevention.
이와 같은 사회현상에 맞추어 다양한 효능을 얻기 위한 식품을 제조하는 방법이 가장 많이 먹는 밥으로 연결되어 식생활 제품으로 최근 연구되고 있다.In line with this social phenomenon, methods of manufacturing food to obtain various effects are being studied recently as a dietary product, as it is linked to the most commonly eaten rice.
본 발명은 돼지감자 약성을 함유한 돼지감자 추출물과 잡곡의 다양한 성분을 이용한 당뇨예방 잡곡밥 제조방법 및 당뇨예방 잡곡밥에 관한 것으로, 돼지감자를 건조 숙성하여 돼지감자 성분이 잘 추출된 돼지감자 추출물을 이용하여 다양한 잡곡류를 넣어 당뇨예방 잡곡밥을 만드는 제조방법 및 그 제조방법으로 만든 당뇨예방 잡곡밥을 제공하는데 있다. The present invention relates to a method for producing anti-diabetic mixed grain rice using pork potato extract containing medicinal properties and various components of mixed grains, and to anti-diabetic mixed grain rice, using pork potato extract from which pork potato components are well extracted by dry-aging pork potatoes. The goal is to provide a manufacturing method for making diabetes prevention multigrain rice by adding various grains and diabetes prevention multigrain rice made using the manufacturing method.
상기와 같은 목적을 달성하기 위한 수단으로, As a means to achieve the above objectives,
돼지감자를 수확하여 세척 후 두께 1cm 이하로 잘게 잘라 자연 건조하여 일부는 분말화하고 나머지는 건조된 상태로 돼지감자 재료를 준비하는 돼지감자재료준비단계;A pork potato material preparation step of harvesting pork potatoes, washing them, cutting them into pieces with a thickness of 1 cm or less, drying them naturally, turning some of them into powder, and preparing pork potatoes in a dried state;
물 7ℓ에 건조된 돼지감자재료 150g를 용기에 넣고 돼지감자 추출물이 추출 되도록 끓여 3ℓ~4ℓ추출물을 추출하는 감자추출물준비단계; Potato extract preparation step of placing 150 g of dried pork potato material in 7 liters of water in a container and boiling it to extract the pork potato extract to extract 3 liters to 4 liters of extract;
현미찹쌀 100중량부를 기준으로, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 깐마늘 75중량부, 양파 125중량부, 연자육 25중량부, 현미쌀눈 2~3중량부, 돼지감자추출물 250~300중량부, 돼지감자분말 10중량부를 준비하는 당뇨예방 잡곡밥재료준비단계;Based on 100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix radish, 75 parts by weight of peeled garlic, onion Diabetes prevention multigrain rice ingredient preparation step of preparing 125 parts by weight, 25 parts by weight of soft meat, 2 to 3 parts by weight of brown rice germ, 250 to 300 parts by weight of pork potato extract, and 10 parts by weight of pork potato powder;
현미찹쌀 100중량부, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 연자육 25중량부, 현마쌀눈 2~3중량부를 씻은 후 잘 혼합하여 돼지감자추출물 250~300중량부를 넣고 9~10시간 충분히 불린 후 수분을 빼고, 깐마늘 75중량부, 양파 125중량부, 돼지감자분말 10중량부 넣고 잘 혼합 후 시루에서 찌는 당뇨예방 잡곡밥취반단계;100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix radish, 25 parts by weight of lotus meat, 2~ Wash 3 parts by weight, mix well, add 250 to 300 parts by weight of pork potato extract, soak for 9 to 10 hours, remove moisture, add 75 parts by weight of peeled garlic, 125 parts by weight of onions, and 10 parts by weight of pork potato powder, mix well, and mix well. In the stage of cooking mixed grain rice to prevent diabetes;
상기 취반 단계를 마친 당뇨예방 잡곡밥을 골고루 펴서 냉각하고 일정한 크기로 성형하여 기계적으로 포장하는 당뇨예방 잡곡밥성형표장단계;A diabetes prevention multigrain rice forming packaging step of evenly spreading and cooling the diabetes prevention multigrain rice that has completed the cooking step, molding it into a certain size, and mechanically packaging it;
성형포장된 당뇨예방 잡곡밥을 24시간 냉동저장고에서 냉동시켜 식이섬유를 증가시키고 칼로리 조절 및 혈당조절이 되는 저항전분을 형성하는 당뇨예방 잡곡밥 냉동숙성단계;A diabetes prevention multigrain rice freeze-ripening step in which mold-packaged antidiabetic multigrain rice is frozen in a freezer for 24 hours to increase dietary fiber and form resistant starch that regulates calories and blood sugar levels;
냉동숙성된 당뇨예방 잡곡밥을 판매 배달하는 단계를 포함한다.It includes the step of selling and delivering frozen aged anti-diabetic mixed grain rice.
상기 당뇨예방 잡곡밥취반단계는 잡곡밥이 찰지지 않게 시루에서 증기로 찌며 취반단계 후 즉시 펴서 냉각하여 성형하는 것을 포함한다.The diabetes prevention multigrain rice cooking step includes steaming the multigrain rice in a steamer to prevent it from being sticky, and immediately spreading, cooling, and shaping the rice after the cooking step.
상기 냉동숙성온도는 영하 20℃에서 급냉 후 영하 10~15℃에서 보관하는 것을 포함한다. The freeze-ripening temperature includes rapid cooling at -20°C and then storage at -10 to 15°C.
상기와 같은 목적을 달성하기 위한 수단으로, As a means to achieve the above objectives,
돼지감자를 수확하여 세척 후 두께 1cm 이하로 잘게 잘라 자연 건조하여 일부는 분말화하고 나머지는 건조된 상태로 돼지감자 재료를 준비하는 돼지감자재료준비단계;A pork potato material preparation step of harvesting pork potatoes, washing them, cutting them into pieces with a thickness of 1 cm or less, drying them naturally, turning some of them into powder, and preparing pork potatoes in a dried state;
물 7ℓ에 건조된 돼지감자재료 150g를 용기에 넣고 돼지감자 추출물이 추출 되도록 끓여 3ℓ~4ℓ추출물을 추출하는 감자추출물준비단계 Potato extract preparation step of putting 150 g of dried pork potato material in 7 liters of water in a container and boiling it to extract the pork potato extract to extract 3 liters to 4 liters of extract.
현미찹쌀 100중량부를 기준으로, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 깐마늘 75중량부, 양파 125중량부, 연자육 25중량부, 현미쌀눈 2~3중량부, 돼지감자추출물 250~300중량부, 돼지감자분말 10중량부를 준비하는 당뇨예방 잡곡밥재료준비단계;Based on 100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix radish, 75 parts by weight of peeled garlic, onion Diabetes prevention multigrain rice ingredient preparation step of preparing 125 parts by weight, 25 parts by weight of soft meat, 2 to 3 parts by weight of brown rice germ, 250 to 300 parts by weight of pork potato extract, and 10 parts by weight of pork potato powder;
현미찹쌀 100중량부, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 연자육 25중량부, 현마쌀눈 2~3중량부를 씻은 후 잘 혼합하여 돼지감자추출물 250~300중량부를 넣고 9~10시간 충분히 불린 후 수분을 빼고, 깐마늘 75중량부, 양파 125중량부, 돼지감자분말 10중량부 넣고 잘 혼합 후 시루에서 찌는 당뇨예방 잡곡밥취반단계;100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix radish, 25 parts by weight of lotus meat, 2~ Wash 3 parts by weight, mix well, add 250 to 300 parts by weight of pork potato extract, soak for 9 to 10 hours, remove moisture, add 75 parts by weight of peeled garlic, 125 parts by weight of onions, and 10 parts by weight of pork potato powder, mix well, and mix well. In the stage of cooking mixed grain rice to prevent diabetes;
상기 취반 단계를 마친 당뇨예방 잡곡밥을 골고루 펴서 냉각하고 일정한 크기로 성형하여 기계적으로 포장하는 당뇨예방 잡곡밥성형표장단계;A diabetes prevention multigrain rice forming packaging step of evenly spreading and cooling the diabetes prevention multigrain rice that has completed the cooking step, molding it into a certain size, and mechanically packaging it;
성형포장된 당뇨예방 잡곡밥을 24시간 냉동저장고에서 냉동시켜 식이섬유를 증가시키고 칼로리 조절 및 혈당조절이 되는 저항전분을 형성하는 당뇨예방 잡곡밥 냉동숙성단계로 제조된 당뇨예방 잡곡밥을 포함한다.It includes diabetes prevention multigrain rice manufactured through the freeze-ripening stage of mold-packaged antidiabetic multigrain rice that is frozen in a freezer for 24 hours to increase dietary fiber and form resistant starch that regulates calories and blood sugar levels.
상기 당뇨예방 잡곡밥은 돼지감자 성분의 글루카곤이 당 분해하는 것을 억제하여 혈당을 안정화 시키고, 식이섬유가 많고 칼로리 조절 및 혈당조절이 되는 저항전분이 풍부하여 당뇨를 예방하고 다이어트 기능을 갖는 것을 포함한다.The diabetes prevention multigrain rice stabilizes blood sugar by inhibiting the breakdown of sugar by glucagon, a component of pork potatoes, and is rich in dietary fiber and resistant starch that regulates calories and blood sugar, so it prevents diabetes and has a diet function.
본 발명에 따른 돼지감자 성분의 글루카곤이 당 분해하는 것을 억제하여 혈당을 안정화 시키고, 식이섬유가 많고 칼로리 조절 및 혈당조절이 되는 저항전분이 풍부하여 당뇨를 예방하고 다이어트 기능을 갖는 당뇨예방 잡곡밥을 제조하는 방법을 얻을 수 있다. According to the present invention, the glucagon of the pork potato ingredient stabilizes blood sugar by suppressing the breakdown of sugar, and is rich in dietary fiber and resistant starch that regulates calories and blood sugar, so it prevents diabetes and produces anti-diabetic multigrain rice with a diet function. You can find a way to do it.
본 발명에 따른 돼지감자 성분의 글루카곤이 당 분해하는 것을 억제하여 혈당을 안정화 시키고, 식이섬유가 많고 칼로리 조절 및 혈당조절이 되는 저항전분이 풍부하여 당뇨를 예방하고 다이어트 기능을 갖는 당뇨예방 잡곡밥을 얻을 수 있다.The glucagon of the pork potato component according to the present invention stabilizes blood sugar by inhibiting the breakdown of sugar, is rich in dietary fiber and resistant starch that regulates calories and blood sugar, prevents diabetes, and provides anti-diabetic multigrain rice with a diet function. You can.
도 1은 본 발명의 당뇨예방 잡곡밥 제조단계를 보여주는 공정도이다.
도 2는 본 발명에 사용되는 돼지감자재료를 보여주는 사진이다.
도 3은 본 발명에 사용되는 돼지감자 추출물 추출하는 사진이다.
도 4는 본 발명에 사용되는 돼지감자 추출물을 보여주는 사진이다.
도 5는 본 발명에 사용되는 당뇨예방 잡곡밥 재료를 보여주는 사진이다.
도 6은 본 발명에 사용되는 당뇨예방 잡곡밥 잡곡류를 보여주는 사진이다.
도 7은 본 발명에 사용되는 당뇨예방 잡곡밥 잡곡류 재료를 돼지감자 추출물에 불린 사진 및 잡곡류와 마늘 양파 혼합 전 상태를 보여주는 사진이다.
도 8은 본 발명으로 만든 취반 단계를 마친 당뇨예방 잡곡밥 사진이다.
도 9는 본 발명으로 만든 당뇨예방 잡곡밥 성형 사진이다.
도 10, 11은 본 발명으로 만든 성형된 당뇨예방 잡곡밥 포장단계 사진이다.
도 12는 본 발명으로 만든 당뇨예방 잡곡밥 냉동숙성단계 사진이다.
도 13은 본 발명으로 만든 당뇨예방 잡곡밥 냉동숙성단계를 마친 사진이다.
도 14는 본 발명으로 만든 당뇨예방 잡곡밥을 냉동숙성한 것과 일반잡곡밥 냉동숙성하지 않은 잡곡밥을 먹은 이후 당의 변화를 보여주는 비교그래프이다.Figure 1 is a process diagram showing the manufacturing steps of diabetes prevention multigrain rice of the present invention.
Figure 2 is a photograph showing the pork potato material used in the present invention.
Figure 3 is a photograph of extracting the pork potato extract used in the present invention.
Figure 4 is a photograph showing the pork potato extract used in the present invention.
Figure 5 is a photograph showing ingredients for diabetes prevention mixed grain rice used in the present invention.
Figure 6 is a photograph showing the diabetes prevention mixed rice and mixed grains used in the present invention.
Figure 7 is a photo showing the diabetes prevention multigrain rice and multigrain ingredients used in the present invention soaked in pork potato extract and a photo showing the state before mixing the multigrain and garlic onion.
Figure 8 is a photo of diabetes prevention multigrain rice that has completed the cooking step made according to the present invention.
Figure 9 is a photo of diabetes prevention multigrain rice molding made according to the present invention.
Figures 10 and 11 are photos of the packaging stage of the molded diabetes prevention multigrain rice made according to the present invention.
Figure 12 is a photo of the freeze-ripening stage of diabetes prevention multigrain rice made according to the present invention.
Figure 13 is a photo showing the completion of the freeze-aging step of diabetes prevention multigrain rice made according to the present invention.
Figure 14 is a comparative graph showing the change in sugar after eating freeze-aged multigrain rice for diabetes prevention made according to the present invention and regular multigrain rice that was not freeze-ripened.
본문에 개시되어 있는 본 발명의 실시예들에 대해서, 특정한 구조적 내지 기능적 설명들은 단지 본 발명의 실시예를 설명하기 위한 목적으로 예시된 것으로, 본 발명의 실시예들은 다양한 형태로 실시될 수 있으며 본문에 설명된 실시예들에 한정되는 것으로 해석되어서는 안 된다.Regarding the embodiments of the present invention disclosed in the text, specific structural and functional descriptions are merely illustrative for the purpose of explaining the embodiments of the present invention, and the embodiments of the present invention may be implemented in various forms. It should not be construed as limited to the embodiments described in.
본 발명은 다양한 변경을 가할 수 있고 여러 가지 형태를 가질 수 있는 바, 특정 실시예들을 도면에 예시하고 본문에 상세하게 설명하고자 한다. 그러나 이는 본 발명을 특정한 개시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. Since the present invention can be subject to various changes and have various forms, specific embodiments will be illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.
도 1은 본 발명의 당뇨예방 잡곡밥 제조단계를 보여주는 공정도이다. Figure 1 is a process diagram showing the manufacturing steps of diabetes prevention multigrain rice of the present invention.
도 1을 참조하여 설명하면, 당뇨예방 잡곡밥 제조단계는 돼지감자재료준비단계, 감자추출물준비단계, 당뇨예방 잡곡밥재료준비단계, 당뇨예방 잡곡밥취반단계, 당뇨예방 잡곡밥성형포장단계, 포장된 당뇨예방 잡곡밥냉동숙성단계, 당뇨예방 잡곡판매제공단계로 크게 구성되어 있다. 보다 자세한 내용은 관련 사진을 보여주면서 설명하고자 한다.As explained with reference to Figure 1, the steps for manufacturing anti-diabetic multigrain rice are the pork potato material preparation step, the potato extract preparation step, the diabetes prevention multigrain rice material preparation step, the diabetes prevention multigrain rice cooking step, the diabetes prevention multigrain rice molding packaging step, and the packaged antidiabetic multigrain rice. It is largely comprised of a freeze-ripening stage and a diabetes prevention multigrain sales and provision stage. For more detailed information, I would like to explain by showing related photos.
도 2는 본 발명에 사용되는 돼지감자재료를 보여주는 사진이다. Figure 2 is a photograph showing the pork potato material used in the present invention.
도 2를 참조하여 설명하면, 돼지감자는 전분질을 함유하지 않고, 당분으로서 과당의 중합물인 이눌린을 14% 정도 다량 함유하는 식물이기 때문에 당뇨식으로 뛰어나다. Referring to Figure 2, pork potatoes are excellent as a diabetic food because they do not contain starch and are a plant that contains a large amount of about 14% of inulin, a polymer of fructose as sugar.
이눌린은 글루카곤이 당 분해하는 것을 억제하여 혈당을 안정화시킨다. 이눌린의 기능 중 또 다른 중요한 기능은 당뇨 합병증의 원인인 당화 혈색소(HbA1c)의 수치를 낮출 수 있다는 것이다. Inulin stabilizes blood sugar by inhibiting the breakdown of sugar by glucagon. Another important function of inulin is that it can lower the level of glycated hemoglobin (HbA1c), which is the cause of diabetes complications.
또한, 이눌린은 저칼로리의 다당체로서 사람의 소화효소로는 분해되기 어렵고, 또 흡수된다고 해도 글루코올리고당이므로 혈당의 상승은 일어나지 않는다. 글루코올리고당은 장에서 유익균의 대표인 비피더스균의 먹이로 이용되며, 비피더스균은 증식해서 티아민, 리포플라민, 비타민 B6, 비타민 K 등 건강에 유용한 물질을 장내에서 활발히 만들어 줄 뿐만 아니라, 장내 pH를 낮추어 유해균의 성장을 억제하고 활동을 제한한다.In addition, inulin is a low-calorie polysaccharide that is difficult to break down with human digestive enzymes, and even if absorbed, it is a gluco-oligosaccharide and does not cause an increase in blood sugar. Gluco-oligosaccharides are used as food for Bifidobacteria, a representative of beneficial bacteria in the intestines. Bifidobacteria not only proliferate and actively produce substances useful for health in the intestines, such as thiamine, lipoflamin, vitamin B6, and vitamin K, but also lower the intestinal pH. It inhibits the growth of harmful bacteria and limits their activity.
즉, 이눌린은 전분과 달리 사람의 소화효소로는 분해할 수 없고, 또한 효소 등의 작용에 의해 이눌린이 분해된 과당은 소화가 잘 안되기 때문에 당뇨병인 사람에게도 안심하고 제공할 수 있는 감미료가 된다. In other words, unlike starch, inulin cannot be broken down by human digestive enzymes, and fructose decomposed from inulin by the action of enzymes is difficult to digest, making it a sweetener that can be safely given to people with diabetes.
또한, 이눌린은 혈당치를 낮추는 작용이 있어, 췌장의 부담을 완화시켜서 췌장의 기능을 부활시키는 효과, 다이어트 효과, 더 나아가서는 신장의 기능을 회복시키는 효과 등이 있음이 알려져 있다.In addition, inulin is known to have the effect of lowering blood sugar levels, alleviating the burden on the pancreas and reviving its function, having a diet effect, and further having the effect of restoring kidney function.
따라서, 이눌린은 당뇨병 치료 및 합병증 예방에 탁월한 효과가 있으며, 현재 세계적으로 알려진 식물 가운데 이눌린을 15%이상 함유하고 있는 것은 오직 돼지감자뿐이다.Therefore, inulin has an excellent effect in treating diabetes and preventing complications, and among the plants currently known in the world, only pork potatoes contain more than 15% inulin.
본 발명은 상기와 같은 돼지감자의 특성을 이용하여 당뇨예방 잡곡밥을 만드는 것으로, 돼지감자를 수확하여 세척 후 두께 1cm 이하로 잘게 잘라 자연 건조한다. 건조된 돼지감자 일부는 분말화 한다. 나머지는 건조된 상태로 돼지감자 추출물을 추출하기 위해 보관한다.The present invention uses the characteristics of pork potatoes as described above to make multigrain rice to prevent diabetes. The pork potatoes are harvested, washed, cut into pieces of less than 1cm in thickness, and naturally dried. Some of the dried pork potatoes are powdered. The rest is kept in a dried state to extract pork potato extract.
요사이 돼지감자는 분말뿐만 아니라 건조된 돼지감자도 시장에 많이 공급되어 있음으로 품질이 좋은 상품을 사서 준비 사용할 수 있다.These days, not only powdered pork potatoes but also dried pork potatoes are widely supplied in the market, so you can prepare and use them by purchasing good quality products.
도 3은 본 발명에 사용되는 돼지감자 추출물 추출하는 사진이다.Figure 3 is a photograph of extracting the pork potato extract used in the present invention.
도 4는 본 발명에 사용되는 돼지감자 추출물을 보여주는 사진이다.Figure 4 is a photograph showing the pork potato extract used in the present invention.
도 3, 4를 참조하여 설명하면, 물 7ℓ에 건조된 돼지감자재료 150g를 용기에 넣고 돼지감자 추출물이 추출 되도록 중불로 서서히 끓여 3ℓ~4ℓ추출물을 추출한다. 물과 돼지감자 및 추출물 양과의 관계는 상기에 게시한 비율로 얻고자하는 추출액을 계산하여 필요한 양을 넣고 사용할 수 있는 추출액을 만들 수 있다.3 and 4, 150 g of dried pork potato material in 7 liters of water is placed in a container and slowly boiled over medium heat to extract the pork potato extract, extracting 3 liters to 4 liters of the extract. The relationship between water, pork potatoes, and the amount of extract can be calculated by calculating the extract to be obtained using the ratio posted above and adding the required amount to create an extract that can be used.
또한 다량의 추출물을 만들어 사용하고 저장하여 사용할 수 있으나, 잡곡밥의 신선도를 위해서 많은 양을 생산하여 장기 저장하지 않는다.In addition, a large amount of extract can be made, used and stored, but to ensure the freshness of mixed grain rice, a large amount is not produced and stored for a long period of time.
도 5는 본 발명에 사용되는 당뇨예방 잡곡밥 재료를 보여주는 사진이다.Figure 5 is a photograph showing ingredients for diabetes prevention mixed grain rice used in the present invention.
도 6은 본 발명에 사용되는 당뇨예방 잡곡밥 잡곡류를 보여주는 사진이다.Figure 6 is a photograph showing the diabetes prevention mixed rice and mixed grains used in the present invention.
도 5, 6을 참조하여 설명하면, 현미찹쌀 100중량부를 기준으로, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 깐마늘 75중량부, 양파 125중량부, 연자육 25중량부, 현미쌀눈 2~3중량부, 돼지감자추출물 250~300중량부, 돼지감자분말 10중량부를 준비한다.5 and 6, based on 100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, and 50 parts by weight of coix seed. Prepare 75 parts by weight of peeled garlic, 125 parts by weight of onion, 25 parts by weight of soft meat, 2 to 3 parts by weight of brown rice germ, 250 to 300 parts by weight of pork potato extract, and 10 parts by weight of pork potato powder.
각각의 재료의 특성성분 및 효과를 살펴보면, 벼를 수확한 수 껍질을 벗겨내는 도정 과정에 따라서 현미와 백미 등으로 나눌 수 있는데 벼의 쌀겨 층과 배아를 남긴 것을 현미라 한다. Looking at the characteristics and effects of each material, rice can be divided into brown rice and white rice depending on the rice harvested and the polishing process that removes the husk. The rice with the bran layer and germ remaining is called brown rice.
현미의 외피 내에는 백미에는 없는 지방층과 무기질, 비타민 등이 풍부하고 탄수화물의 함량이 낮아 체중 조절식으로 좋다. 리놀레산과 피토스테롤이 풍부하여 혈중 콜레스테롤의 수치를 낮춰주고 혈을 개선하고 혈전 형성을 억제하여 혈액순환을 원활하게 하여 고혈압, 동맥경화와 같은 질환을 예방하는데 좋다. The outer skin of brown rice is rich in fat, minerals, and vitamins that white rice does not have, and its carbohydrate content is low, making it good for weight control. It is rich in linoleic acid and phytosterol, so it lowers blood cholesterol levels, improves blood circulation, suppresses blood clot formation, and improves blood circulation, making it good for preventing diseases such as high blood pressure and arteriosclerosis.
백미보다 탄수화물의 함량이 적고 당분의 흡수를 지연시켜 급격한 혈당 상승을 예방하고 인슐린의 과다 분비를 막아 인슐린 저항성을 낮춰준다.It has less carbohydrates than white rice and delays the absorption of sugar, preventing rapid rises in blood sugar and preventing excessive secretion of insulin, thereby lowering insulin resistance.
수수쌀은 폴리페놀, 플라보노이드 등 항산화제가 풍부한 영양가 있는 곡물로 불포화 지방산, 단백질, 섬유, 인, 칼륨, 칼슘, 철분 등이 풍부하게 함유돼 있으며, 특히 수수에 함유된 단백질은 히스티딘을 함유해 아이들의 두뇌 발달과 성장에 도움을 주고 있는 것으로 알려져 있다. Sorghum rice is a nutritious grain rich in antioxidants such as polyphenols and flavonoids. It is rich in unsaturated fatty acids, protein, fiber, phosphorus, potassium, calcium, and iron. In particular, the protein contained in sorghum contains histidine, which helps children's brain health. It is known to help with development and growth.
수수쌀은 방광의 면역력을 강화시켜 방광이 약한 사람에게 도움을 주는 프로안토시아니딘이 풍부하고 수수쌀에는 세포 내 산화스트레스를 줄이고 염증을 완화하는 리놀렌산이 함유돼 있으며 혈관에 쌓인 혈전을 녹이고 콜레스테롤과 체지방 수치를 낮춰 각종 성인병 예방과 다이어트에 도움이 된다. 수수쌀은 양질의 식이섬유와 미네랄이 풍부해 소화관을 건강하고 청결하게 유지하고 피부와 뼈세포의 재생을 촉진하는데 중요한 역할을 하는 것으로 알려져 있으며, 수수는 장 환경 개선에도 도움을 주어 면역력과 피부미용 증진에 효과적이다.Sorghum rice is rich in proanthocyanidin, which strengthens the bladder's immunity and helps people with weak bladders. Sorghum rice contains linolenic acid, which reduces intracellular oxidative stress and relieves inflammation. It also dissolves blood clots accumulated in blood vessels, cholesterol and body fat. By lowering the levels, it helps prevent various adult diseases and helps with diet. Sorghum rice is rich in high-quality dietary fiber and minerals and is known to play an important role in keeping the digestive tract healthy and clean and promoting the regeneration of skin and bone cells. Sorghum also helps improve the intestinal environment, improving immunity and skin beauty. It is effective for
쌀보리는 버섯에 함유된 베타글루칸이 풍부하고 섬유질이 풍부하다. 백미보다 영양소가 더 많이 들어 있어 다이어트는 물론 건강에도 좋은 것으로 알려졌다. 찰보리는 일반 보리보다 흡수율이 높아 좋다.Rice barley is rich in beta-glucan, which is found in mushrooms, and is rich in fiber. It is known to be good for diet and health as it contains more nutrients than white rice. Glutinous barley has a higher absorption rate than regular barley.
FDA는 식이섬유의 일일 권장 섭취량을 25g에서 28g으로 늘렸다. 한 가지 예는 식이섬유의 중요성을 반증하는 것일 것이다. 한국인들은 하루 평균 15g의 식이섬유를 섭취하는데, 이것은 미국 FDA가 권장하는 양의 절반에 불과하다. 식품의약품안전청이 권장하는 하루 식이섬유 권장량은 약 25g으로 이에 비하면 턱없이 부족하다.The FDA increased the recommended daily intake of dietary fiber from 25g to 28g. One example would be to disprove the importance of dietary fiber. Koreans consume an average of 15g of dietary fiber per day, which is only half of the amount recommended by the U.S. FDA. The recommended daily amount of dietary fiber recommended by the Food and Drug Administration is about 25g, which is significantly insufficient.
찰보리는 50g당 8g 정도의 식이섬유가 함유된 식품이다. 현미의 경우 100g당 0.4mg의 식이섬유가 함유돼 있고, 백미는 이보다 훨씬 적게 함유돼 있어 흰쌀 대신 찰보리로 식단을 바꾸면 훨씬 많은 식이섬유를 섭취할 수 있다. 식이섬유를 많이 먹으면 포만감을 느끼기 때문에 적은 양으로도 배가 부르다. 배변 운동을 적극적으로 돕고 대변의 양을 늘리며 변이 굳는 것을 막아 변비 개선 효과가 있다.Glutinous barley is a food that contains about 8g of dietary fiber per 50g. Brown rice contains 0.4mg of dietary fiber per 100g, and white rice contains much less than this, so you can consume much more dietary fiber if you change your diet to sticky barley instead of white rice. Eating a lot of dietary fiber makes you feel full, so you can feel full even with a small amount. It has the effect of improving constipation by actively helping bowel movement, increasing the amount of stool, and preventing stool from hardening.
식이섬유와 베타글루칸은 우리 혈액 속의 혈중 콜레스테롤을 감소시키는 효과가 있다. 콜레스테롤은 육류 위주의 식습관, 포화지방 섭취 등 다양한 이유로 혈액 속에 축적된다. 이로 인해 각종 혈관질환과 심장질환이 발생하는 것으로 알려져 있다. 베타글루칸의 경우 다양한 실험을 통해 효과가 입증된 영양소다. 그것은 나쁜 콜레스테롤이라고 불리는 LDL 콜레스테롤을 감소시키는 효과가 있고 총 콜레스테롤 수치를 감소시킨다. 미국 FDA에 따르면, 매일 보리를 섭취하면 심혈관 질환킨을 줄일 수 있다. Dietary fiber and beta-glucan have the effect of reducing blood cholesterol in our blood. Cholesterol accumulates in the blood for a variety of reasons, including eating a diet centered on meat and consuming saturated fat. This is known to cause various vascular and heart diseases. Beta-glucan is a nutrient whose effectiveness has been proven through various experiments. It has the effect of reducing LDL cholesterol, also called bad cholesterol, and reduces total cholesterol levels. According to the U.S. Food and Drug Administration, eating barley daily can reduce the risk of cardiovascular disease.
찰보리의 경우 흡수가 잘 되고 수용성 식이섬유인 베타글루칸이 풍부해 혈당치도 낮출 수 있다. 베타글루칸의 흡수가 혈당과 인슐린을 감소시킨다는 연구결과가 나왔다. 또 당지수로 불리는 GI지수는 현미가 56으로 현미에 비해 50으로 낮은 것으로 알려졌다.Glutinous barley is easily absorbed and is rich in beta-glucan, a soluble dietary fiber, so it can lower blood sugar levels. Research results have shown that absorption of beta-glucan reduces blood sugar and insulin. Additionally, the GI index, also known as the glycemic index, is known to be lower than that of brown rice, at 56, at 50.
기장은 3대 영양소인 당질 단백질 지질이 균형 있게 잘 조합되어 원기회복에도 좋은데 비타민도 함유돼 에너지를 활성화해준다. 또한 얼굴이 붉어지거나 가슴이 답답한 증상 등 열을 내려주는 역할을 하므로 갱년기 여성들에게도 도움이 된다. 풍부한 플라보노이드 성분은 우리 몸의 세포가 산화되는 속도를 늦춰준다. 비타민B도 다량 함유돼 노폐물 배출이 원활해 피부 보호에도 효능이 있다.Millet is good for rejuvenation as it has a well-balanced combination of the three major nutrients, carbohydrates, proteins, and lipids, and also contains vitamins, which activate energy. It is also helpful for menopausal women as it reduces fever, such as redness of the face or chest tightness. Rich flavonoids slow down the oxidation rate of our body's cells. It also contains a large amount of vitamin B, so it is effective in protecting the skin by facilitating the excretion of waste products.
잡곡으로 자주 사용되는 차조는 오곡밥에 빠지지 않는 곡물로, 1~2mm 정도로 작은 알곡이지만, 단백질 함량은 9~15%로, 콩 다음으로 많이 들어 있다. 또한, 각종 비타민과 미네랄, 식이섬유가 풍부하면서도, 소화 흡수가 잘돼 환자식이나 이유식으로 좋다.Perilla, which is often used as a mixed grain, is an essential grain in five-grain rice. It is a small grain of about 1 to 2 mm, but its protein content is 9 to 15%, second only to soybeans. In addition, it is rich in various vitamins, minerals, and dietary fiber, and is easily digested and absorbed, making it good as patient food or baby food.
베타글루칸이 풍부해 장내 유익균을 늘리고 대식세포와 같은 면역세포를 늘리고 콜레스테롤 수치를 낮추며, 칼슘은 뼈를 단단하게 하며 골다공증 예방에도 좋다. 또한, 뇌신경 기능을 촉진하며, 에너지 생성과 조절에도 도움이 된다. 또한, 다양한 아미노산이 풍부해 피부 장벽을 보호하고 보습에 도움을 주어 피부 노화를 방지할 수 있다.It is rich in beta-glucan, which increases beneficial bacteria in the intestines, increases immune cells such as macrophages, and lowers cholesterol levels. Calcium strengthens bones and is also good for preventing osteoporosis. In addition, it promotes cranial nerve function and helps generate and regulate energy. In addition, it is rich in various amino acids, which protects the skin barrier and helps moisturize, preventing skin aging.
찰흑미는 검정색을 띄는 대표적인 블랙푸드로 흑미의 색소 성분인 안토시아닌은 유해산소와 결합하여 항산화 작용을 하여 세포손상을 막으며, 노화예방에 효능이 있다. 미네랄이 풍부하여 체내의 활성산소를 효과적으로 중화시키고, 심장질환, 뇌졸중, 암 등 성인병을 효과적으로 예방하는 성분인 무기염류를 다량 함유하고 있다. Glutinous black rice is a representative black food. Anthocyanin, a pigment component of black rice, binds to harmful oxygen and acts as an antioxidant to prevent cell damage and is effective in preventing aging. It is rich in minerals, effectively neutralizing free radicals in the body, and contains a large amount of inorganic salts, which are ingredients that effectively prevent adult diseases such as heart disease, stroke, and cancer.
서리태는 껍질은 검은색이지만 속이 파랗다고 하여 속청이라고도 부른다. 작물의 생육 기간이 길어서 10월경에 서리를 맞은 뒤에나 수확할 수 있으며, 서리를 맞아 가며 자란다고 하여 서리태라는 명칭이 붙여졌다.Seoritae has a black skin but is blue on the inside, so it is also called Sokcheong. The crop has a long growth period, so it can only be harvested after being hit by frost around October, and is given the name Seoritae because it grows in response to frost.
한방에서는 오래전부터 검은콩의 효과에 주목해 왔는데, 이는 노화 예방과 관계가 깊다. 검은콩은 흰콩보다 인체 내의 활성산소를 제거하는 항산화 효과가 높으며, 색이 짙을수록 항산화 효과가 높다.Oriental medicine has long paid attention to the effects of black beans, which are closely related to the prevention of aging. Black beans have a higher antioxidant effect than white beans in removing free radicals in the human body, and the darker the color, the higher the antioxidant effect.
서리태에는 안토시아닌과 레시틴 성분이 함유돼 있어 혈관 내 콜레스테롤을 없애고 혈액을 맑게 해주며, 고혈압, 동맥경화, 심근경색 등 혈관 질환을 예방하는 데 도움이 된다.Seoritae contains anthocyanin and lecithin, which helps eliminate cholesterol in the blood vessels, purifies the blood, and prevents vascular diseases such as high blood pressure, arteriosclerosis, and myocardial infarction.
또한, 서리태에 함유된 사포닌은 혈중 콜레스테롤을 낮추고 동맥을 확장해 심혈관 질환을 예방해주며, 서리태의 칼륨은 나트륨 배출을 도와 혈압을 낮추는 데 도움을 주기 때문에 혈관 건강에 많은 도움이 된다.In addition, the saponin contained in seoritae lowers blood cholesterol and dilates arteries to prevent cardiovascular disease, and the potassium in seoritae helps lower blood pressure by helping excrete sodium, which is very helpful for vascular health.
율무는 곡물 중에서도 단백질 함량이 높은 곡물이다. 율무 100g 기준으로 15g 이상의 단백질이 들어있는 영양식으로 건강에 아주 좋은 식품이다.Coix is one of the grains with the highest protein content. It is a nutritious food that contains more than 15g of protein based on 100g of coix, and is very good for your health.
칼슘, 철분, 인, 칼륨 등이 풍부하게 함유되어 있는 율무는 당뇨개선, 다이어트, 항암, 혈관건강 및 각종 성인병 예방, 변비개선, 부종, 노화예방 등에 탁월한 효과가 있다.Coix radish, which is rich in calcium, iron, phosphorus, and potassium, is excellent for improving diabetes, dieting, anti-cancer, vascular health, preventing various adult diseases, improving constipation, edema, and preventing aging.
율무는 체내 인슐린 분비를 촉진해 주어 혈당 수치를 낮추는데 효과가 있다. 인슐린 분비를 촉진시키고 혈당 수치를 낮춰주는 성분이 풍부하여 당뇨 환자에게 좋은 식품이다. Coix is effective in lowering blood sugar levels by promoting insulin secretion in the body. It is a good food for diabetic patients as it is rich in ingredients that promote insulin secretion and lower blood sugar levels.
율무에는 식이섬유와 단백질이 많이 들어 있어서 소량만 섭취해도 포만감을 오래 유지시켜주고 식욕을 억제해 주기 때문에 다이어트에 효과적이다.Coix radish contains a lot of dietary fiber and protein, so it is effective for dieting because it keeps you feeling full for a long time and suppresses appetite even if you only consume a small amount.
연자육이란 연꽃의 잘 익은 씨앗으로 연은 씨앗, 잎, 뿌리, 씨껍질, 배아, 수술, 씨방, 잎줄기 등을 모두 약재로 사용하는데 그중에서도 씨앗과 잎, 뿌리를 식용으로 많이 섭취를 하고 있다. 씨앗인 연자육은 9~10월에 성숙한 과실을 채취하여 과피를 벗기고 칼로 두 조각으로 벌려서 건조시켜 만든다.Lotus seeds are the ripe seeds of the lotus flower. The seeds, leaves, roots, seed coat, embryo, stamens, ovaries, and leaf stems are all used as medicine. Among them, the seeds, leaves, and roots are widely consumed as food. Yeonjayuk, which is a seed, is made by collecting mature fruits in September and October, peeling off the skin, cutting them into two pieces with a knife, and drying them.
연자육에는 세린과 메티오닌 이라는 필수아미노산이 풍부하게 함유되어 있다. 어혈처럼 피가 굳는 현상을 억제하고 활발한 혈액순환을 가져다준다. 혈액 속에 끈적이는 혈전이나 중성지방, 노폐물 등 유해한 것들을 배출에 좋다.Lotus meat is rich in essential amino acids called serine and methionine. It suppresses blood clotting and promotes active blood circulation. It is good for expelling harmful substances such as sticky blood clots, neutral fat, and waste products in the blood.
메티오닌 성분은 신체의 대사 기능에 긍정적인 영향을 준다. 심혈관질병을 유발하는 호모시스테인의 체외 배출을 도와 혈관 내 농도를 줄여 갖가지 심혈관 질환 예방을 돕는다고 알려졌다. 알칼로이드 성분 중 하나인 네페린은 혈관 내에 중성지방이 쌓이는 것을 예방 역시 동맥경화와 같은 질환을 낮춘다.Methionine has a positive effect on the body's metabolic functions. It is known to help prevent various cardiovascular diseases by helping to excrete homocysteine, which causes cardiovascular diseases, from the body and reduce its concentration in blood vessels. Neferine, one of the alkaloid ingredients, prevents the accumulation of neutral fat in blood vessels and reduces diseases such as arteriosclerosis.
연자육에는 메타오니, 네피린이라는 성분이 들어있는데 네피린은 혈액속에 해로운 중성지방을 없애 노폐물을 제거하여 당뇨예방 및 개선에 효과가 있다. Lotus meat contains ingredients called metaoni and nephyrin. Nephyrin is effective in preventing and improving diabetes by eliminating harmful neutral fats in the blood and removing waste products.
쌀의 전체 영양소 중 66%를 차지하는 현미쌀눈은 양질의 영양소와 식이섬유를 함유하고 있으면서도 칼로리가 매우 낮아서 변비로 고생하시거나 부작용 없는 다이어트를 원하는 비교를 불허하는 다이어트 식품이다.Brown rice germ, which accounts for 66% of the total nutrients in rice, contains high-quality nutrients and dietary fiber, but is very low in calories, making it an incomparable diet food for those suffering from constipation or who want a diet without side effects.
또한 쌀눈에는 많은 양질의 영양소가 포함되어 있어 피부와 세포의 노화를 방지하고 콜레스테롤을 저하시키며 신장기능개선, 근육위축방지, 피로감소, 지방간 및 간경변 예방, 비만예방, 피부미용 및 혈액순환에 좋은 작용을 하는 등 생리활성작용을 도와준다.In addition, rice germ contains many high-quality nutrients, preventing aging of skin and cells, lowering cholesterol, improving kidney function, preventing muscle atrophy, reducing fatigue, preventing fatty liver and cirrhosis, preventing obesity, and is good for skin care and blood circulation. It helps with physiological activity.
마늘은 우리나라 4대 채소 중에 하나로 각종 양념 중에 중요한 식재료이다.알싸한 맛과 알리신을 포함한 여러 유용한 성분들이 항암효과, 피로해복, 면역력 강화 및 정력 강화에 좋다 하여 보통 가정에서 매일 먹는다고 해도 될 만큼 우리 생활에 밀접한 관계가 있다.Garlic is one of the four major vegetables in Korea and is an important ingredient among various seasonings. Its spicy taste and various useful ingredients, including allicin, are good for anti-cancer effects, relieving fatigue, strengthening immunity, and enhancing energy, so it can be said to be eaten every day at home. There is a close relationship.
알리신은 강력한 살균작용, 체내 비타민B6와 결합하여 췌장세포의 기능 및 인슐린 분비를 활성화하여 혈당을 떨어뜨리는 데 도움을 준다. 콜레스테롤과 중성지방의 수치를 낮춰주고 혈액이 흐를 수 있는 통로를 넓혀 혈액순환을 원활하게 한다.Allicin has a strong bactericidal effect and combines with vitamin B6 in the body to activate the function of pancreatic cells and insulin secretion, helping to lower blood sugar levels. It lowers cholesterol and neutral fat levels and widens the passage through which blood can flow, thereby facilitating blood circulation.
양파에 많은 시스틴과 메티오닌 성분들은 체내에 쌓여있는 카드뮴이나 중금속 수분 등의 물질들을 제거해 준다. 더불어 비타민c도 많기 때문에 몸 안에서 항산화 작용을 해주면서 해독 과정에도 도움을 준다. 우화프로필알린 성분이 많은 빨간 양파는 혈당을 낮춰주는 데에도 도움을 준다. 미국에서 진행한 연구 결과에 따르면 양파를 섭취했을 때에 혈당 수치가 낮아진 것을 확인해 볼 수 있었다. 특히 크롬이라는 미네랄 성분도 많기 때문에 혈당 수치를 효과적으로 조절해 준다.Cystine and methionine, which are abundant in onions, remove substances such as cadmium, heavy metals, and moisture accumulated in the body. In addition, because it is rich in vitamin C, it acts as an antioxidant in the body and helps with the detoxification process. Red onions, which are high in propyl allylin, also help lower blood sugar levels. According to the results of a study conducted in the United States, it was confirmed that blood sugar levels were lowered when onions were consumed. In particular, it is rich in a mineral called chromium, so it effectively regulates blood sugar levels.
상기의 각각의 재료의 특성성분 및 효과에서 보았듯이 본 발명에 사용하는 재료의 레시피는 다양한 성분이 들어있지만 특히 식이섬유가 많고 혈당 수치를 낮추어주는 효과가 큰 재료로 구성되었다. 다이어트와 당뇨예방에 적합하도록 재료의 구성 및 비율을 조정하여 기존의 잡곡밥에서 볼 수 없는, 탄수화물 보다는 단백질 성분이 풍부하고 식이섬유 성분이 많아 중장년층의 당뇨예방 젊은 층의 다이어트 효과를 얻을 수 있다. As seen from the characteristics and effects of each material above, the recipe for the material used in the present invention contains various ingredients, but is especially composed of ingredients that are high in dietary fiber and have a great effect in lowering blood sugar levels. By adjusting the composition and ratio of ingredients to suit diet and diabetes prevention, it is rich in protein and dietary fiber rather than carbohydrates, which are not found in existing multigrain rice, so it can prevent diabetes in middle-aged people and achieve dieting effects in young people.
도 7은 본 발명에 사용되는 당뇨예방 잡곡밥 잡곡류 재료를 돼지감자 추출물에 불린 사진 및 잡곡류와 마늘 양파 혼합 전 상태를 보여주는 사진이다.Figure 7 is a photo showing the diabetes prevention multigrain rice and multigrain ingredients used in the present invention soaked in pork potato extract and a photo showing the state before mixing the multigrain and garlic onion.
도 8은 본 발명으로 만든 취반 단계를 마친 당뇨예방 잡곡밥 사진이다.Figure 8 is a photo of diabetes prevention multigrain rice that has completed the cooking step made according to the present invention.
도 7, 8을 참조하여 설명하면, 현미찹쌀 100중량부, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 연자육 25중량부, 현마쌀눈 2~3중량부를 씻은 후 수분을 뺀다. 수분을 뺀 잡곡밥재료를 돼지감자추출물 250~300중량부를 넣고 9~10시간 충분히 불린 후 수분을 빼고, 깐마늘 75중량부, 양파 125중량부, 돼지감자분말 10중량부 넣고 잘 혼합 후 시루에서 찐다.7 and 8, 100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, and 50 parts by weight of coix radish. , Wash 25 parts by weight of lotus meat and 2 to 3 parts by weight of dried hemp rice germ and remove the moisture. Add 250 to 300 parts by weight of pork potato extract and soak the moisture-drained multigrain rice ingredients for 9 to 10 hours. Remove the moisture, add 75 parts by weight of peeled garlic, 125 parts by weight of onion, and 10 parts by weight of pork potato powder, mix well, and steam in a steamer. .
본 발명의 중요 포인트인 돼지감자 추출물을 이용하여 잡곡밥 잡곡류재료를 불리는 과정에서 재료 안에 돼지감자 성분을 높게 축적시켜 돼지감자 성분이 많이 들어있는 잡곡밥을 만드는 것이다. 잡곡밥 곡류재료를 씻어 수분을 뺀 후 돼지감자 추출물에 9~10시간 불리면 추출물이 잘 흡수될 뿐만 아니라 찰지지 않고 쫀득한 잡곡밥의 식감이 없는 불림 상태가 된다. An important point of the present invention is to make multigrain rice containing a lot of pork potato ingredients by accumulating a high level of pork potato ingredients in the ingredients during the process of soaking the mixed grain rice ingredients using pork potato extract. If the mixed grain rice grain ingredients are washed and the moisture is removed and then soaked in pork potato extract for 9 to 10 hours, not only will the extract be well absorbed, but it will also be in a soaked state without the sticky, chewy texture of mixed grain rice.
잡곡밥재료를 불리는 시간을 늘리면 추출물 성분은 약간 올라갈 수 있지만, 찰진 상태는 추후 탄수화물이 잘 소화되는 상태가 되거나 식이섬유가 감소하여 당을 억제하는 본 발명의 목적이 감소한다. 쫀득한 식감이 떨어지는 포인트가 본 발명의 열쇠가 됨으로 9~10시간이 적합하다. If you increase the soaking time of the mixed grain rice ingredients, the extract content may slightly increase, but the glutinous state later leads to a state in which carbohydrates are easily digested or dietary fiber decreases, thereby reducing the purpose of the present invention of suppressing sugar. Since the point of loss of chewy texture is the key to the present invention, 9 to 10 hours is suitable.
불림을 끝낸 후 수분을 뺀 잡곡밥재료를 시루에 펴서 찐다. 일반적인 밥은 밥솥에 밥을 짓는데 본 발명에 사용되는 재료로 솥에서 하는 경우, 앞서 언급한 것처럼 잡곡밥재료의 특성 상 찰진 상태의 잡곡밥이 만들어 진다. 탄수화물이 잘 소화되는 상태가 되거나 식이섬유가 감소하여 당을 억제하는 목적이 감소하고 당뇨예방 효과가 떨어진다. 시루로 수증기로 고두밥 형태로 쪄야 본 발명의 특성을 얻을 수 있다. After soaking, spread the moisture-removed mixed grain rice ingredients in a rice cooker and steam them. Normal rice is cooked in a rice cooker, but when cooked in a pot with the ingredients used in the present invention, multigrain rice is made in a glutinous state due to the characteristics of the multigrain rice ingredients, as mentioned above. As carbohydrates become easily digested or dietary fiber decreases, the purpose of suppressing sugar decreases and the effect of preventing diabetes decreases. The characteristics of the present invention can be obtained only when steamed in the form of godubap with steam.
도 9는 본 발명으로 만든 당뇨예방 잡곡밥 성형 사진이다.Figure 9 is a photo of diabetes prevention multigrain rice molding made according to the present invention.
도 10, 11은 본 발명으로 만든 성형된 당뇨예방 잡곡밥 포장단계 사진이다.Figures 10 and 11 are photos of the packaging stage of the molded diabetes prevention multigrain rice made according to the present invention.
도 9, 10, 11을 참조하여 설명하면, 취반 단계를 마친 당뇨예방 잡곡밥을 골고루 펴서 냉각하고 일정한 크기로 성형하여 기계적으로 밀봉 포장한다. 당뇨예방 잡곡밥취반단계 후 즉시 펴서 냉각하여 성형한다. 9, 10, and 11, the diabetes prevention multigrain rice that has completed the cooking step is spread evenly, cooled, molded to a certain size, and mechanically sealed and packaged. Diabetes prevention: After cooking the multigrain rice, immediately spread it out, cool it, and shape it.
즉시 냉각하는 이유는 앞서 언급한 것처럼 잡곡밥재료의 특성 상 높은 온도에 오래있게 되면 찰진 상태의 잡곡밥이 만들어 짐으로, 탄수화물이 잘 소화되는 상태가 되거나 식이섬유가 감소하여 당을 억제하는 본 발명의 목적이 감소하고 당뇨예방 효과가 떨어진다. The reason for immediate cooling is that, as mentioned above, due to the nature of mixed grain rice ingredients, if left at a high temperature for a long time, sticky mixed grain rice is created. The purpose of the present invention is to suppress sugar by making carbohydrates easily digestible or reducing dietary fiber. This decreases and the diabetes prevention effect decreases.
그러므로 고두밥처럼 일정시간 찐 후 바로 시루에서 커내어 통풍장치를 통하여 냉각하면서 즉시 펴서 성형한다. Therefore, like godubap, it is steamed for a certain period of time, then immediately scooped out of the steamer, cooled through a ventilation device, and immediately stretched and molded.
성형이 끝나면 포장장치에 넣어서 포장용 용지에 밀봉 포장한다. After molding is completed, it is placed in a packaging device and sealed in packaging paper.
도 12는 본 발명으로 만든 당뇨예방 잡곡밥 냉동숙성단계 사진이다.Figure 12 is a photograph of the freeze-ripening stage of diabetes prevention multigrain rice made according to the present invention.
도 13은 본 발명으로 만든 당뇨예방 잡곡밥 냉동숙성단계를 마친 사진이다.Figure 13 is a photo showing the completion of the freeze-aging step of diabetes prevention multigrain rice made according to the present invention.
도 14는 본 발명으로 만든 당뇨예방 잡곡밥을 냉동숙성한 것과 일반잡곡밥 냉동숙성하지 않은 잡곡밥을 먹은 이후 당의 변화를 보여주는 비교그래프이다.Figure 14 is a comparative graph showing the change in sugar after eating freeze-aged multigrain rice for diabetes prevention made according to the present invention and regular multigrain rice that was not freeze-ripened.
도 12, 13, 14를 참조하여 설명하면, 성형포장된 당뇨예방 잡곡밥을 24시간 냉동저장고에서 냉동시켜 식이섬유를 증가시키고 칼로리 조절 및 혈당조절이 되는 저항전분을 형성한다.Referring to FIGS. 12, 13, and 14, mold-packaged diabetes prevention multigrain rice is frozen in a freezer for 24 hours to increase dietary fiber and form resistant starch that regulates calories and blood sugar.
일반적으로 솥에 밥을 하면 전분성분은 소화가 잘되고 1g 당 4cal 에너지를 발생하는데, 차게 냉동시키면 저항전분으로 변하여 소장에서 소화가 되지 않고 대장으로 내려가서 소화되어 배설된다. 저항전분은 1g 당 2cal 에너지를 발생하며 식이섬유 효과가 나타나 혈당조절에 도움이 되고, 칼로리 조절에도 도움이 됨으로 다이어트에도 효과적으로 대응할 수 있는 것으로 많은 실험을 통해 밝혀졌다.In general, when rice is cooked in a pot, the starch component is easily digested and generates 4 calories of energy per gram, but when it is frozen, it turns into resistant starch and is not digested in the small intestine. Instead, it goes down to the large intestine, where it is digested and excreted. Resistant starch generates 2 calories of energy per gram and has a dietary fiber effect, which helps control blood sugar and calories, and has been shown through many experiments to be effective in dieting.
본 발명처럼, 다양한 식이섬유가 있고, 돼지감자 성분에 많은 이눌린은 글루카곤이 당 분해하는 것을 억제함으로, 돼지감자 추출물로 불리는 과정에서 잡곡밥 재료 안에 돼지감자 성분이 높게 축적되어 있어 더욱 혈당을 안정화시킨다. 이눌린의 기능 중 또 다른 중요한 기능은 당뇨 합병증의 원인인 당화 혈색소(HbA1c)의 수치를 낮출 수 있어 당뇨를 예방할 수 있다. Like the present invention, inulin, which has a variety of dietary fibers and is abundant in pork potato ingredients, inhibits glucagon from decomposing sugar, and in the process called pork potato extract, pork potato ingredients are highly accumulated in the mixed grain rice ingredients, further stabilizing blood sugar. Another important function of inulin is that it can prevent diabetes by lowering the level of glycated hemoglobin (HbA1c), which is the cause of diabetes complications.
도 14는 본 발명으로 만든, 성형포장된 당뇨예방 잡곡밥을 영하 20℃에서 급냉시켜 24시간 냉동저장고에서 영하 10℃~15℃ 온도에서 냉동보관시켜 식이섬유를 증가시키고 칼로리 조절 및 혈당조절이 되는 저항전분을 형성하는 당뇨예방 잡곡밥 냉동숙성단계로 제조된 당뇨예방 잡곡밥을 전자레인지에 넣어 해동 시식한 경우와, 냉동처리하지 않은 일반 잡곡밥을 시식한 경우로, 남녀 성별로 20대 10명씩 사람을 반반 나누어, 공복, 식후 1시간, 식후 2시간, 식후 3시간 유형으로, 10명씩 3일 동안 저녁 후의 측정한 데이터의 평균값을 이용 그린 그래프이다.Figure 14 shows the mold-packaged diabetes prevention multigrain rice prepared according to the present invention, rapidly frozen at -20°C and stored frozen at -10°C to -15°C in a freezer for 24 hours to increase dietary fiber and control calories and blood sugar. Diabetes prevention multigrain rice that forms starch. Diabetes prevention multigrain rice manufactured through the freeze-ripening stage was thawed and tasted in a microwave, and regular non-frozen multigrain rice was sampled. The participants were divided into half groups of 10 people in their 20s for both men and women. , Fasting, 1 hour after meal, 2 hours after meal, 3 hours after meal. This is a graph drawn using the average value of data measured after dinner for 3 days for 10 people each.
각색은 측정된 날짜별 데이터 평균값으로, 좌측 그래프는 냉동처리하지 않은 일반 잡곡밥을 시식한 그룹의 데이터이고, 우측 그래프는 냉동 처리한 잡곡밥을 시식한 그룹의 데이터이다. 식후 1시간 이후부터 30~40mg/dl 혈당차를 보여주고 있다. 표시되는 최상위 데이터 구간이 250mg/dl, 200mg/dl 구간으로 냉동숙성의 효과를 확실히 보여주고 있다.The graph on the left is the data of the group that sampled regular non-frozen multigrain rice, and the graph on the right is the data of the group that sampled frozen mixed grain rice. A blood sugar difference of 30 to 40 mg/dl is shown one hour after a meal. The highest data ranges displayed are 250mg/dl and 200mg/dl, clearly showing the effect of freeze-ripening.
냉동처리되어 저항전분으로 변한 전분은 160℃ 이상 근방에서 가열하여도 일반전분으로 변하지 않는다. 당뇨예방 잡곡밥 냉동숙성단계를 마친 잡곡밥을 전자레인지에 간단히 데워 식사하여도 효능에 문제가 없다. Starch that has been frozen and changed to resistant starch does not change to regular starch even when heated above 160℃. Diabetes Prevention Multigrain Rice There is no problem with the efficacy even if you simply heat the multigrain rice that has completed the freeze-ripening stage in the microwave and eat it.
본 발명으로 만든 당뇨예방 잡곡밥을 유무선을 통하여 주문받아 배달서비스를 통하여 제공받아 즉석에서 사용하거나 냉동 저장 후 해동 후 사용할 수 있다. Diabetes prevention multigrain rice made according to the present invention can be ordered via wired or wireless and provided through a delivery service and used immediately or stored frozen and used after thawing.
상기에서 설명한 당뇨예방 잡곡밥은 돼지감자 성분의 글루카곤이 당 분해하는 것을 억제하여 혈당을 안정화 시키고, 식이섬유가 많고 칼로리 조절 및 혈당조절이 되는 저항전분이 풍부하여 당뇨예방 및 다이어트 기능을 갖는다.The diabetes prevention multigrain rice described above stabilizes blood sugar by inhibiting the breakdown of sugar by glucagon, a component of pork potatoes, and is rich in dietary fiber and resistant starch that regulates calories and blood sugar, so it has diabetes prevention and diet functions.
또한 다양한 잡곡 및 마늘 양파 등이 가지고 있는 영양소는 그대로 살아있고 전분성분만 돼지감자 성분에 많은 이눌린은 글루카곤이 당 분해하는 것을 억제하고 냉동숙성과정에서 저항전분화 되어서, 건강에 좋고, 다이어트에 효과가 강한 당뇨예방 잡곡밥을 얻는다.In addition, the nutrients contained in various grains, garlic and onions are still present, and only the starch component, inulin, which is abundant in pork potatoes, inhibits the breakdown of sugar by glucagon and is converted into resistant starch during the freeze-ripening process, making it good for health and effective in dieting. Get a strong diabetes prevention mixed grain rice.
관능검사Sensory test
비교예1 : 시중에 시판 중인 일반적인 냉동숙성을 하지 않은 잡곡밥. Comparative Example 1 : Multigrain rice that has not been frozen and matured, which is commercially available.
실시예1 : 본 발명의 냉동숙성을 하고 전자레인지에서 해동한 잡곡밥. Example 1 : Multigrain rice of the present invention frozen and aged and thawed in a microwave.
상기 실시예1의 돼지감자 추출물을 이용한 당뇨예방 잡곡밥 맛을 보아 색감, 담백감, 쫀득감을 비교평가하기 위해서, 비교예1의 일반적인 냉동숙성을 하지 않은 잡곡밥을 비교 관능검사로 평가하였다. 관능검사는 색감, 담백감, 쫀득감을 느끼는 정도를 7점 평점법을 사용하여 평가하였다. 연령과 성별을 고려하여 10내지 50대 성인 남여 각각 연령대별로 10명씩 총 50명을 관능검사 패널로 선정하여, 각각의 관능검사를 실시한 결과 하기 표1에 나타난 결과를 얻었다.In order to compare and evaluate the color, lightness, and chewiness of the diabetes prevention multigrain rice using the pork potato extract of Example 1, the multigrain rice of Comparative Example 1 that was not subjected to general freeze-ripening was evaluated through a comparative sensory test. In the sensory test, color, lightness, and chewiness were evaluated using a 7-point rating method. Considering age and gender, a total of 50 adults, 10 men and women in their 10s to 50s, 10 for each age group, were selected as a sensory test panel, and each sensory test was performed. The results shown in Table 1 below were obtained.
상기 표1에 나타난 것과 같이, 본 발명에 따른 돼지감자 추출물을 이용한 당뇨예방 잡곡밥이 색감, 담백감, 쫀득감에 있어서 상당한 차이를 보이고 있다. 얻고자 했던 쫀득감이 떨어지고, 다양한 잡곡 및 돼지감자 성분에 의해서 다양한 성분 및 마늘 양파 등의 성분에서 담백감이 떨어진다. As shown in Table 1 above, the diabetes prevention mixed grain rice using the pork potato extract according to the present invention shows significant differences in color, lightness, and chewiness. The desired chewiness is reduced, and the lightness is reduced due to various ingredients such as garlic and onion due to various grains and pork potato ingredients.
또한 비교 대상과는 직접적으로 성분비교를 하지 않았지만 본 발명의 공정으로 진행된 실시예1의 돼지감자 추출물을 이용한 당뇨예방 잡곡밥을 섭취하는 경우 비교예1 보다 다양한 잡곡 및 마늘 양파 등이 가지고 있는 영양소는 그대로 살아있고 전분성분만 돼지감자 성분에 많은 이눌린은 글루카곤이 당 분해하는 것을 억제하고 냉동숙성과정에서 저항전분화 되어서, 건강에 좋고, 다이어트에 효과가 강한 당뇨예방 등 다양한 기능성 식품효과도 얻을 수 있다.In addition, although there was no direct comparison of ingredients with the comparative example, when consuming the diabetes prevention multigrain rice using the pork potato extract of Example 1, which was carried out through the process of the present invention, the nutrients contained in various grains, garlic and onions, etc., compared to Comparative Example 1, remain the same. Inulin, which is alive and contains only the starch component found in pork potatoes, inhibits the breakdown of sugar by glucagon and is converted into resistant starch during the freeze-ripening process, so it is good for health and can provide various functional food effects, such as diabetes prevention, which is highly effective in dieting.
이상에서와 같이, 본 발명의 상세한 설명에서 구체적인 실시예를 들어 돼지감자 추출물을 이용한 당뇨예방 잡곡밥 제조방법 및 그 방법으로 만든 당뇨예방 잡곡밥을 설명하였으나, 본 발명의 기술이 당업자에 의하여 용이하게 변형 실시될 가능성은 자명하며, 이러한 변형된 실시예들은 본 발명의 특허청구범위에 기재된 기술사상에 포함할 것이다.As described above, in the detailed description of the present invention, a method for producing anti-diabetic multi-grain rice using pork potato extract and anti-diabetic multi-grain rice made by the same method have been described using specific examples, but the technology of the present invention can be easily modified and implemented by those skilled in the art. The possibility of this happening is obvious, and such modified embodiments will be included in the technical idea described in the claims of the present invention.
본 발명의 돼지감자 추출물을 이용한 당뇨예방 잡곡밥 제조방법 및 그 방법으로 만든 당뇨예방 잡곡밥에 관한 뿐 아니라 다양한 분야에서 돼지감자 및 냉동숙성과정에서 저항전분화를 응용할 수 있다. Resistance starch can be applied not only to the method of producing anti-diabetic multigrain rice using the pork potato extract of the present invention and the antidiabetic multigrain rice made by the method, but also to the pork potato and freeze-ripening process in various fields.
또한 본 발명의 사상을 확대하여 새로운 개념의 냉동숙성과정에서 저항전분화된 잡곡밥 상품을 만들 수 있다. In addition, by expanding the idea of the present invention, it is possible to create a multigrain rice product that has been resistant to starch in a new concept of freeze-ripening process.
Claims (5)
물 7ℓ에 건조된 돼지감자재료 150g를 용기에 넣고 돼지감자 추출물이 추출 되도록 끓여 3ℓ~4ℓ추출물을 추출하는 돼지감자추출물준비단계;
현미찹쌀 100중량부를 기준으로, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 깐마늘 75중량부, 양파 125중량부, 연자육 25중량부, 현미쌀눈 2~3중량부, 돼지감자추출물 250~300중량부, 돼지감자분말 10중량부를 준비하는 당뇨예방 잡곡밥재료준비단계;
현미찹쌀 100중량부, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 연자육 25중량부, 현미쌀눈 2~3중량부를 씻은 후 잘 혼합하여 돼지감자추출물 250~300중량부를 넣고 9~10시간 충분히 불린 후 수분을 빼고, 깐마늘 75중량부, 양파 125중량부, 돼지감자분말 10중량부 넣고 잘 혼합 후 시루에서 찌는 당뇨예방 잡곡밥취반단계;
상기 취반 단계를 마친 당뇨예방 잡곡밥을 골고루 펴서 냉각하고 일정한 크기로 성형하여 기계적으로 포장하는 당뇨예방 잡곡밥성형포장단계;
성형포장된 당뇨예방 잡곡밥을 24시간 냉동저장고에서 냉동시켜 식이섬유를 증가시키고 칼로리 조절 및 혈당조절이 되는 저항전분을 형성하는 당뇨예방 잡곡밥 냉동숙성단계;
냉동숙성된 당뇨예방 잡곡밥을 판매 배달하는 단계를 갖는 것이 특징인 돼지감자 추출물을 이용한 당뇨예방 효과를 갖는 잡곡밥 제조방법.A pork potato material preparation step of harvesting pork potatoes, washing them, cutting them into pieces with a thickness of 1 cm or less, drying them naturally, turning some of them into powder, and preparing pork potatoes in a dried state;
Pork potato extract preparation step of placing 150 g of dried pork potato material in 7 liters of water in a container and boiling to extract the pork potato extract to extract 3 liters to 4 liters of extract;
Based on 100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix radish, 75 parts by weight of peeled garlic, onion Diabetes prevention multigrain rice ingredient preparation step of preparing 125 parts by weight, 25 parts by weight of soft meat, 2 to 3 parts by weight of brown rice germ, 250 to 300 parts by weight of pork potato extract, and 10 parts by weight of pork potato powder;
100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix, 25 parts by weight of lotus meat, 2~ Wash 3 parts by weight, mix well, add 250 to 300 parts by weight of pork potato extract, soak for 9 to 10 hours, remove moisture, add 75 parts by weight of peeled garlic, 125 parts by weight of onions, and 10 parts by weight of pork potato powder, mix well, and mix well. In the stage of cooking mixed grain rice to prevent diabetes;
A diabetes prevention multigrain rice molding packaging step of evenly spreading and cooling the diabetes prevention multigrain rice that has completed the cooking step, molding it into a certain size, and mechanically packaging it;
A diabetes prevention multigrain rice freeze-ripening step in which mold-packaged antidiabetic multigrain rice is frozen in a freezer for 24 hours to increase dietary fiber and form resistant starch that regulates calories and blood sugar levels;
A method of manufacturing multigrain rice with a diabetes prevention effect using pork potato extract, characterized by a step of selling and delivering freeze-ripened antidiabetic multigrain rice.
물 7ℓ에 건조된 돼지감자재료 150g를 용기에 넣고 돼지감자 추출물이 추출 되도록 끓여 3ℓ~4ℓ추출물을 추출하는 돼지감자추출물준비단계
현미찹쌀 100중량부를 기준으로, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 깐마늘 75중량부, 양파 125중량부, 연자육 25중량부, 현미쌀눈 2~3중량부, 돼지감자추출물 250~300중량부, 돼지감자분말 10중량부를 준비하는 당뇨예방 잡곡밥재료준비단계;
현미찹쌀 100중량부, 쌀수수 50중량부, 찰보리 100중량부, 기장 50중량부, 차조 50중량부, 찰흑미 100중량부, 서리태 100중량부, 율무 50중량부, 연자육 25중량부, 현미쌀눈 2~3중량부를 씻은 후 잘 혼합하여 돼지감자추출물 250~300중량부를 넣고 9~10시간 충분히 불린 후 수분을 빼고, 깐마늘 75중량부, 양파 125중량부, 돼지감자분말 10중량부 넣고 잘 혼합 후 시루에서 찌는 당뇨예방 잡곡밥취반단계;
상기 취반 단계를 마친 당뇨예방 잡곡밥을 골고루 펴서 냉각하고 일정한 크기로 성형하여 기계적으로 포장하는 당뇨예방 잡곡밥성형포장단계;
성형포장된 당뇨예방 잡곡밥을 24시간 냉동저장고에서 냉동시켜 식이섬유를 증가시키고 칼로리 조절 및 혈당조절이 되는 저항전분을 형성하는 당뇨예방 잡곡밥 냉동숙성단계로 제조된 당뇨예방 효과를 갖는 잡곡밥. A pork potato material preparation step of harvesting pork potatoes, washing them, cutting them into pieces with a thickness of 1 cm or less, drying them naturally, turning some of them into powder, and preparing pork potatoes in a dried state;
Pork potato extract preparation step of putting 150 g of dried pork potato material in 7 liters of water in a container and boiling it to extract the pork potato extract to extract 3 liters to 4 liters of the extract.
Based on 100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix radish, 75 parts by weight of peeled garlic, onion Diabetes prevention multigrain rice ingredient preparation step of preparing 125 parts by weight, 25 parts by weight of soft meat, 2 to 3 parts by weight of brown rice germ, 250 to 300 parts by weight of pork potato extract, and 10 parts by weight of pork potato powder;
100 parts by weight of brown glutinous rice, 50 parts by weight of rice sorghum, 100 parts by weight of glutinous barley, 50 parts by weight of millet, 50 parts by weight of perilla, 100 parts by weight of glutinous black rice, 100 parts by weight of seaweed, 50 parts by weight of coix, 25 parts by weight of lotus meat, 2~ Wash 3 parts by weight, mix well, add 250 to 300 parts by weight of pork potato extract, soak for 9 to 10 hours, remove moisture, add 75 parts by weight of peeled garlic, 125 parts by weight of onions, and 10 parts by weight of pork potato powder, mix well, and mix well. In the stage of cooking mixed grain rice to prevent diabetes;
A diabetes prevention multigrain rice molding packaging step of evenly spreading and cooling the diabetes prevention multigrain rice that has completed the cooking step, molding it into a certain size, and mechanically packaging it;
Multigrain rice with diabetes prevention effect manufactured through the freeze-ripening stage of mold-packaged antidiabetic multigrain rice that is frozen in a freezer for 24 hours to increase dietary fiber and form resistant starch that regulates calories and blood sugar levels.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230074345A KR102590423B1 (en) | 2023-06-09 | 2023-06-09 | Method of diabetes prevention multigrain rice using jerusalem artichoke roots extact and diabetes prevention multigrain rice using the method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230074345A KR102590423B1 (en) | 2023-06-09 | 2023-06-09 | Method of diabetes prevention multigrain rice using jerusalem artichoke roots extact and diabetes prevention multigrain rice using the method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102590423B1 true KR102590423B1 (en) | 2023-10-17 |
Family
ID=88557509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020230074345A KR102590423B1 (en) | 2023-06-09 | 2023-06-09 | Method of diabetes prevention multigrain rice using jerusalem artichoke roots extact and diabetes prevention multigrain rice using the method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102590423B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010110059A (en) * | 2000-09-28 | 2001-12-12 | 권민순 | Grain mixture for boiled rice and cereals |
| KR20090067685A (en) * | 2007-12-21 | 2009-06-25 | 김광진 | A instant cooked rice for diet and glycosuria |
| KR20100016876A (en) * | 2008-08-05 | 2010-02-16 | 오춘근 | A mixed grain for diet and glycosuria |
| KR102387524B1 (en) | 2020-12-04 | 2022-04-20 | 농업회사법인주식회사 에코피아 | High nutritious rice with mixed grains comprising ginseng, broadleaf liriope, schisandra fruit extracts and apple juice and ginseng root and the preparing method thereof |
-
2023
- 2023-06-09 KR KR1020230074345A patent/KR102590423B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010110059A (en) * | 2000-09-28 | 2001-12-12 | 권민순 | Grain mixture for boiled rice and cereals |
| KR20090067685A (en) * | 2007-12-21 | 2009-06-25 | 김광진 | A instant cooked rice for diet and glycosuria |
| KR20100016876A (en) * | 2008-08-05 | 2010-02-16 | 오춘근 | A mixed grain for diet and glycosuria |
| KR102387524B1 (en) | 2020-12-04 | 2022-04-20 | 농업회사법인주식회사 에코피아 | High nutritious rice with mixed grains comprising ginseng, broadleaf liriope, schisandra fruit extracts and apple juice and ginseng root and the preparing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101856107B (en) | Cream sweet potato chips and preparation method thereof | |
| KR100927834B1 (en) | A method for producing color caramelized rice cake and a colored caramelized rice cake produced by the above method | |
| KR20180057569A (en) | Method for manufacturing nurungji including a health material food and a nurungji made by using thereof | |
| KR101156353B1 (en) | Method for manufacturing abalone boiled in soy | |
| Ekesa | Selected superfoods and their derived super diets | |
| KR101497382B1 (en) | Freeze-Thaw Dried Walleye Pollack Gangjeong, and Method for Manufacturing The Same | |
| CN105768058A (en) | Preparation method of completely vegetarian termitomyces albuminosus-shiitake mushroom dishes and dishes prepared by the preparation method | |
| CN111387419A (en) | Raw cabbage shred soup noodles and making method thereof | |
| CN106805097A (en) | Nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake and preparation method thereof | |
| JP2018535673A (en) | Lactic acid bacteria fermentation whole garlic manufacturing method | |
| KR102590423B1 (en) | Method of diabetes prevention multigrain rice using jerusalem artichoke roots extact and diabetes prevention multigrain rice using the method thereof | |
| KR101975642B1 (en) | Hoya bread and its manufacturing method | |
| KR101041417B1 (en) | Making method of anchovy gravy soup | |
| KR20140067272A (en) | The rice cake for mitigating diabetic and its manufacturing method | |
| KR20180093462A (en) | Manufacturing methods of the rice gruel boiled in hazelnut juice that contains the bones of eel. | |
| KR20120000290A (en) | The method of manufacturing potato which steams and rice ongsimi skewer | |
| KR100522411B1 (en) | A bibimbob mixed with fresh vegetables | |
| CN112075593A (en) | Curry chicken nugget poached bag and preparation method and application thereof | |
| KR101711334B1 (en) | Method of preparing for onion fermented | |
| KR101763472B1 (en) | Manufacturing Method For Oriental-Medical Ripening Meat | |
| KR102404281B1 (en) | Functional noodles for aged people and manufacturing method for the same | |
| KR102464983B1 (en) | Noodles for diet and manufacturing method for the same | |
| KR102612055B1 (en) | Method for Manufacturing Cookie Using Chicken Breast Powder | |
| CN110269186A (en) | Abrotanum health-care cooked rice crust | |
| KR102701755B1 (en) | Health functional food manufacturing method using cheonggukjang and health functional food manufactured by the manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |