KR20010067638A - Frying powder mixtures including mulberry leaves and buckwheat powder - Google Patents
Frying powder mixtures including mulberry leaves and buckwheat powder Download PDFInfo
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- KR20010067638A KR20010067638A KR1020010009827A KR20010009827A KR20010067638A KR 20010067638 A KR20010067638 A KR 20010067638A KR 1020010009827 A KR1020010009827 A KR 1020010009827A KR 20010009827 A KR20010009827 A KR 20010009827A KR 20010067638 A KR20010067638 A KR 20010067638A
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- powder
- buckwheat
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- flour
- frying
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- 239000000843 powder Substances 0.000 title claims abstract description 32
- 240000000249 Morus alba Species 0.000 title claims abstract description 22
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 22
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 19
- 239000000203 mixture Substances 0.000 title claims abstract description 13
- 240000008620 Fagopyrum esculentum Species 0.000 title claims description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 229940100445 wheat starch Drugs 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 241000219051 Fagopyrum Species 0.000 abstract description 15
- 206010020772 Hypertension Diseases 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 abstract 2
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 230000007423 decrease Effects 0.000 abstract 1
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 3
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 3
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 3
- 235000005493 rutin Nutrition 0.000 description 3
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 3
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 3
- 229960004555 rutoside Drugs 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000004856 capillary permeability Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- -1 rutin Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 기능성이 있는 메밀, 뽕잎 등을 함유한 부침가루의 조성물에 관한 것으로써, 더욱 상세하게는 메밀가루, 뽕잎, 옥수수전분, 밀 전분, 찹쌀가루 등으로 구성된 기능성 부침가루로 가정에서 손쉽게 조리할 수 있도록 제조한 것이다.The present invention relates to a composition of upset powder containing buckwheat, mulberry leaves, etc., which is functional, and more specifically, can be easily cooked at home with a functional upset powder composed of buckwheat flour, mulberry leaves, corn starch, wheat starch, glutinous rice flour, etc. It is manufactured to be.
일반적으로 부침가루는 밀가루에 다른 원료를 적당량 가하여 맛과 조직감이 향상된 부침을 제조하기 위한 베이스이다.In general, the up and down flour is a base for making up and down taste and texture by adding an appropriate amount of other ingredients to the flour.
부침가루에 관한 특허로는 감자 섬유질 분말 20-50%, 감자전분 20-40%와 감자가루 30%-50%를 혼합하여 부침가루를 제조한 것과 [(한국특허공고 10-0205762), 부추분말과 세절부추에 몇가지 조미 분말을 혼합한 부추부침가루제조방법(한국특허공개 특2000-0074422) 등이 있을 뿐 그 종류가 다양하지 않다.Patents related to upset powder include the preparation of upset powder by mixing potato fiber powder 20-50%, potato starch 20-40% and potato powder 30% -50%, and [(Korean Patent Publication 10-0205762), leek powder There is a method of manufacturing leek chimney powder (Korean Patent Laid-Open No. 2000-0074422) in which some seasonings are mixed with seasoning leek.
고혈압, 당뇨병등에 기능성이 있는 뽕잎은 독특한 향과 맛으로 인해 분말 형태를 그대로 섭취하거나 환 형태로 복용할 때에는 후미에 남는 독특한 향과 맛이 오래도록 지속되는 문제점이 있다.Mulberry leaves that are functional in high blood pressure, diabetes, etc., due to the unique aroma and taste, when ingested in the form of powder or taken in the form of a pill has a problem that lasts for a long time unique flavor and taste that remains in the aft.
본 발명은 상기한 문제점을 해결하기 위하여, 부침가루의 조성물로 고혈압, 당뇨병 등에 효능이 있는 메밀가루와 뽕잎분말을 함유하고 조직감과 식감을 향상시키기 위해 옥수수 전분, 밀 전분, 찹쌀가루 등을 적당하게 배합하였다.In order to solve the above problems, the composition of the upset powder contains buckwheat flour and mulberry leaf powder, which are effective in hypertension, diabetes, etc., and corn starch, wheat starch, glutinous rice flour, etc. to improve the texture and texture. Blended.
이와 같은 목적을 실현하기 위해 메밀가루는 60-90%, 밀가루는 8-20%, 옥수수전분 1-3%, 밀전분 1-3%, 찹쌀가루1-2%, 뽕잎분말 0.01-3%를 첨가한 부침가루 조성물을 제공하는 것이다.To achieve this purpose, 60-90% of buckwheat flour, 8-20% of flour, 1-3% of corn starch, 1-3% of wheat starch, 1-2% of glutinous rice flour, 0.01-3% of mulberry leaf powder It is to provide an added upset powder composition.
본 발명에 다른 부침가루의 조성은 메밀가루는 60-90%, 밀가루는 8-20%, 옥수수전분 1-3%, 밀전분 1-3%, 찹쌀가루1-2%, 뽕잎분말 0.01-3%를 특징으로 하는 부침가루의 조성물을 관한 것이다.According to the present invention, the composition of the pan-fried buckwheat flour is 60-90%, wheat flour is 8-20%, corn starch 1-3%, wheat starch 1-3%, glutinous rice flour 1-2%, mulberry leaf powder 0.01-3 It relates to a composition of upset powder characterized by%.
현대인의 질병은 식생활의 변화로 인한 육식의 증가와 영양의 과다 섭취 등으로 고혈압, 동맥경화, 당뇨병등이 어른뿐 아니라 아이들에게도 확산되고 있는 추세이다.In modern people's diseases, hypertension, arteriosclerosis, diabetes, etc. are spreading not only to adults but also to children due to the increase of meat eating and the excessive intake of nutrition due to the change of diet.
이와 같이 현대인의 질병을 예방하고 치유하기 위한 식품으로 다음과 같은 기능을 갖는 부침가루는 대단히 바람직하다고 하겠다.As such, foods for preventing and healing diseases of modern people are very desirable to have the following functions.
본 부침가루의 조성물은 다음과 같은 기능을 가진 소재로 구성되어 있다.The composition of this powder is composed of a material having the following functions.
메밀은 전분이 67%이며 레몬산, 사과산, 철, 칼슘, 인, 비타민 B1, 비타민 B2, 루틴 등이 풍부하며 특히 루틴은 모세혈관의 투과성을 낮추고 취약성을 회복시키는 작용을 한다. 이와 같은 기능을 이용하여 메밀을 주 성분으로하는 항 고혈압 기능성 식품에 관한 발명이 있다(한국특허공고: 10-1994-010158).Buckwheat has 67% starch and is rich in lemon acid, malic acid, iron, calcium, phosphorus, vitamin B1, vitamin B2, and rutin. Rutin is particularly effective in reducing capillary permeability and restoring vulnerability. There is an invention regarding an antihypertensive functional food containing buckwheat as a main ingredient by using such a function (Korean Patent Publication: 10-1994-010158).
뽕잎은 루틴을 포함한 플라보노이드 함량이 매우 높아 이뇨작용과 항 모세혈관 투과작용이 탁월하며, 혈당강하 성분인 1-deoxynojirimycin으로 인하여 당뇨병에도 그 기능이 확인되고 있다(한국잠사학회, 1999 심포지움).Mulberry leaves have a high content of flavonoids, including rutin, which are excellent in diuretic and anti-capillary permeability.
이와 같이 메밀과 뽕잎은 그 기능이 유사하여 상승 효과를 가질 수 있으며 메밀은 일반인들이 즐겨 먹는 소재로 적당한 양의 뽕잎을 첨가하면 뽕잎 특유의 향과 맛이 상쇄되어 기호도가 향상된다.Thus, buckwheat and mulberry leaves are similar in function and may have a synergistic effect. Buckwheat is a favorite material for ordinary people, and when the appropriate amount of mulberry leaves is added, the aroma and taste unique to the mulberry leaves are offset to improve palatability.
또한 메밀의 단백질이 대부분 글로블린으로 점착성이 매우 낮아 조직감을 향상시키기 위해 옥수수 전분과 밀 전분을 적당량 가하여 품질을 향상 시켰다.Also, most of the protein of buckwheat is globulin, which is very sticky and improved quality by adding corn starch and wheat starch in order to improve texture.
위와 같은 특성을 갖는 부침가루의 원료 조성물은 메밀가루 82.5%, 밀가루 10%, 옥수수 전분 1.5%, 밀전분 2%, 찹쌀가루 2%, 뽕잎 2%일때 관능적으로 우수하였다.The raw material composition of the ups and downs powder having the above characteristics was excellent sensory when buckwheat flour 82.5%, wheat flour 10%, corn starch 1.5%, wheat starch 2%, glutinous rice flour 2%, mulberry leaf 2%.
뽕잎은 특히 뽕잎자체의 향과 맛이 강하여 건조 분말로 2% 이상 첨가시 뽕잎을 첨가하지 않은 무 첨가구에 비해 향, 새, 맛등의 기호도가 감소하는 것으로 나타났다.The mulberry leaf has a strong aroma and taste of the mulberry leaf itself, especially when the addition of more than 2% as a dry powder, the flavor, bird, taste, etc. was reduced compared to the non-addition without added mulberry leaf.
이상에서 상술한 바와 같이 본 발명은 부침가루의 조성물로 고혈압, 당뇨병등에 효능이 있는 메밀과 뽕잎 분말을 사용하므로써 현대인에게 많은 성인병을 예방하고 치유할 수 있으며,As described above, the present invention can prevent and cure many adult diseases to modern people by using buckwheat and mulberry leaf powder effective in hypertension, diabetes, etc. as a composition of upset powder,
부침가루의 적합한 조성비를 제공하므로써 식감과 조직감을 향상시키고 메밀가루와 뽕잎을 생산하는 생산농가의 소득에 기여하리라 생각된다.Providing an appropriate composition ratio of flour powder will improve the texture and texture and contribute to the income of farmers producing buckwheat flour and mulberry leaves.
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|---|---|---|---|
| KR1020010009827A KR20010067638A (en) | 2001-02-26 | 2001-02-26 | Frying powder mixtures including mulberry leaves and buckwheat powder |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020010009827A KR20010067638A (en) | 2001-02-26 | 2001-02-26 | Frying powder mixtures including mulberry leaves and buckwheat powder |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100462340B1 (en) * | 2002-05-28 | 2004-12-17 | 서정식 | Method of Making A Doughnut, is Inclusion of Mulberry Leaf Dust |
| KR100488470B1 (en) * | 2002-08-02 | 2005-05-11 | 서정식 | Pie pasty and Mixture |
| EP2255822A4 (en) * | 2006-08-21 | 2011-05-11 | Inst Materia Medica Cams | The use of the effective section of alkaloids from ramulus mori for preparation of a hypoglycemig agent |
| CN102697057A (en) * | 2012-06-26 | 2012-10-03 | 陈庆忠 | Nutritional meal with effects of losing weight, expelling toxin and reducing blood sugar, blood lipid and blood pressure |
| CN103584102A (en) * | 2013-11-20 | 2014-02-19 | 山西振东五和健康食品股份有限公司 | Health food with auxiliary effect in lowering blood sugar and preparation method of health food |
| KR20200066400A (en) | 2018-11-30 | 2020-06-10 | 덕동원영농조합법인 | pan cake powder using artichoke and manufacturing method thereof |
-
2001
- 2001-02-26 KR KR1020010009827A patent/KR20010067638A/en active IP Right Grant
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100462340B1 (en) * | 2002-05-28 | 2004-12-17 | 서정식 | Method of Making A Doughnut, is Inclusion of Mulberry Leaf Dust |
| KR100488470B1 (en) * | 2002-08-02 | 2005-05-11 | 서정식 | Pie pasty and Mixture |
| EP2255822A4 (en) * | 2006-08-21 | 2011-05-11 | Inst Materia Medica Cams | The use of the effective section of alkaloids from ramulus mori for preparation of a hypoglycemig agent |
| CN102697057A (en) * | 2012-06-26 | 2012-10-03 | 陈庆忠 | Nutritional meal with effects of losing weight, expelling toxin and reducing blood sugar, blood lipid and blood pressure |
| CN103584102A (en) * | 2013-11-20 | 2014-02-19 | 山西振东五和健康食品股份有限公司 | Health food with auxiliary effect in lowering blood sugar and preparation method of health food |
| KR20200066400A (en) | 2018-11-30 | 2020-06-10 | 덕동원영농조합법인 | pan cake powder using artichoke and manufacturing method thereof |
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