KR20040060530A - A boiled rice with assorted mixtures of fresh vegetables effective against diabets and its manufacturing method - Google Patents

Abstract

PURPOSE: Boiled rice with assorted mixtures of fresh vegetables effective against diabetes and its manufacturing method are provided. The product permits the stable maintenance of blood glucose and low in calories and carbohydrate and high in nutrition. CONSTITUTION: Germinated brown, polished rice and beans are soaked in water for 5 to 6hr, 30 to 40min and 20 to 30min respectively, mixed with chestnuts, jujubes, pine-nuts and gingko nuts and then boiled to give a cooked product of germinated brown rice. To produce the subjected boiled rice with vegetables for one person, 190 cooked product of germinated brown rice is mixed with 10 to 20g sauce, 40g leek, 30g chicory, 20g mulberry leaf, 10g Acanthopanax Senticosus leaf, 20g shredded radish, 20g cucumber, 30g Aralia elata Seem., 10g jellyfish, 10g Codonopsis lanceolata, 20g lotus root, 10g onion, 30g Brassica campestri, 10g selected vegetables of season, 10g mushroom, 6g carrot, 10g tomato, 4g laver powder and 10g mung-bean jelly.

Description

Functional raw vegetable bibimbap for diabetes and its manufacturing method {A boiled rice with assorted mixtures of fresh vegetables effective against diabets and its manufacturing method}

The present invention relates to a functional raw vegetable bibimbap for diabetic (not only using raw vegetables in the composition of the raw material, but because the raw vegetables are mainly used to refer to the present invention for convenience), more specifically germinated brown rice ( (A rice cooked with a mixture of germinated brown rice and white rice) and raw vegetables of leek, chicory, mulberry leaf, thorny green leaf, radish, cucumber, aralia, jellyfish, deodeok, lotus root, onion, colorful (commonly called 'vitamin') and Based on the raw materials, this is to produce bibimbap by selectively adding some vegetables in season, bibimbap that can be eaten by adding red pepper paste, miso sauce, soy sauce according to your preference.

Bibimbap is made by changing the ingredients according to the season and mixing it with rice. Generally, the rice is cooked in a nice treat, and the various herbs, meat, eggs, etc. prepared in advance are put on top of each other. Rub and eat at the time. Such bibimbap has been a top menu for both Korean and catering culture in line with the Korean taste.

However, in the production of bibimbap, raw materials are likely to lose their nutrients and functional ingredients during the pretreatment process. In other words, the process of roasting in oil, scalded in hot water, the destruction of vitamins and deactivation of enzymes can occur. And in order to eat bibimbap and bibimbap, it is not cumbersome to prepare various ingredients. This is because the cooking example is not constant according to the nature of each eggplant vegetable. In view of such a problem, a study on bibimbap using raw vegetables has recently been conducted, and one of them is Patent Publication No. 2000-0014157, `` Raw Vegetable Bibimbap and a manufacturing method thereof ''. 20 kinds of raw vegetables (unprocessed vegetables) such as mustard, sesame leaf, wasabi, and deodeok are mixed and eaten with 40-60% (over 500g) of the total weight of bibimbap However, by mixing too many kinds of vegetables, you can not only taste the inherent taste of the vegetables, but they are also hard to eat (because the vegetables are not processed, the volume is large, so bibimbap mixing is not easy). Also, there is no addition of sauce, so it is not easy for the general public to eat in terms of sensual taste. In addition, the present invention did not provide a distinction from conventional bibimbap by using white rice, and could not provide a more nutritious bibimbap.

In addition, there is something to be improved and studied as well as the problems of cooking bibimbap mentioned above, which is related to the bibimbap in consideration of functionality.

Therefore, the present invention has a taste and nutrition at the same time, was developed to make a functional bibimbap good for diabetes.

Diabetes (糖尿 炳) is literally a disease that comes out of the urine sugar.

In normal cases, most of the food you eat is converted to glucose, and the blood carries it to the cells that make up your body. Insulin (hormones) is needed to move glucose into cells. Diabetes is caused by the inability of glucose to move into cells because insulin is not made or working properly. Glucose that is not transported into the cells remains in the blood, so the blood becomes a "hyperglycemic" sugar-rich state and is excreted in the urine.

Since diabetes is not a curative disease, proper diet and proper exercise are essential to keep blood sugar and weight normal and prevent complications. Among them, diet therapy is the most basic and important treatment of diabetes management, even if exercise or drug therapy must be performed in parallel. Common tips and precautions for meals include:

Eat fiber-rich meals, eat corned grains rather than white rice, and avoid instant foods, animal meats, fried foods, salty and spicy irritants. Among them, the reason for eating fiber-rich meal is that if the amount of fiber in the meal is high, the absorption of sugar in the intestine is achieved at a slow rate, and the inflow of sugar into the blood proceeds slowly to ease the burden on the pancreas. It is because it becomes. Fiber also lowers blood cholesterol.

However, this dietary control of diabetes is only possible with careful care at home, and it is difficult for diabetics to follow these eating rules if they eat outside the home. Determining the meal from the limited menu was not difficult at all.

Accordingly, the present invention is to provide a bibimbap that can maintain a stable blood sugar while providing a different taste to diabetics, so that it is easy to eat without worrying about blood sugar.

In addition, it is intended to remove the inconvenience of having to pick out harmful food such as meat and eggs separately when eating bibimbap, and by using germinated brown rice, not using ordinary brown rice or hard to digest brown rice, To help the intake of dietary fiber and various enzymes.

In addition, the raw material of bibimbap is to use raw raw vegetables and raw materials, except when necessary, so that the nutrients and minerals of the bibimbap ingredients can be ingested without any loss from the cooking process.

In addition, the bibimbap in order to provide a more effective bibimbap for diabetes by using a proven material in the literature, rather than randomly selected because of the high fiber in selecting the material of bibimbap.

In addition, bibimbap that is good for diabetes is not limited to only diabetic patients, but also for the general public to eat, by providing a separate source, bibimbap that can provide taste and nutrition at the same time.

The present invention has been made in order to achieve the above object, in the germinated brown rice (rice cooked by mixing the germinated brown rice and white rice), leek, chicory, mulberry leaves, thorny green leaves, radish, cucumber, aralia, jellyfish, deodeok, lotus root, It is based on raw vegetables and raw materials of onions and greens (commonly referred to as 'vitamin'), and makes bibimbap by selectively adding some vegetables in season. , Bibimbap that can be eaten by adding soy sauce.

In addition, this raw vegetable bibimbap can be made more delicious by adding soups such as bean sprouts soup and water kimchi, and side dishes such as Chinese cabbage kimchi, seaweed chopped radish, acorn radish and pumpkin leek.

The manufacturing process of "functional raw vegetable bibimbap for diabetes" constituting the present invention is listed as follows.

The manufacturing process of functional raw vegetables bibimbap, good for diabetes,

Process of making germinated brown rice,

Preparing and preparing red pepper paste, miso sauce, and soy sauce according to your taste,

The process of pre-treating each vegetable and material constituting the present invention according to the properties of each

Germinated brown rice and sauce, various vegetables and ingredients prepared by the above process, made of powder, laver powder, and green pojuk by mixing the amount according to the regulation.

In more detail below

1) Process of making germinated brown rice

Germinated brown rice is germinated brown rice and white rice, soybeans, chestnuts, dates, pine nuts. Build a mixture of banks.

That is, the process of gently washing germinated brown rice called 5-6 hours,

Soaking the white rice for 30-40 minutes,

A process called beans for 20-30 minutes,

Clean the chestnuts, dates, pine nuts and banks,

It is made of a process of making rice by pouring about 1.3 to 1.5 times the weight of water to the total weight of the raw material.

When the germinated brown rice is called less than 5 hours, it takes a long time to cook, and there is no stickiness, and it is called unnecessary for more than 6 hours, because it takes only a long time and does not change the stickiness of the rice with the increase of time.

In addition, the reason for soaking white rice for 30-40 minutes is the same as above.

At this time, the germination degree of germinated brown rice should be 2.5mm ~ 5mm, and the mixing ratio of germinated brown rice and white rice is mixed in the ratio of weight ratio 6-7: 4-3. When the amount of germinated brown rice is less than the prescribed amount, the amount of germinated brown rice ingested once is insufficient to see the effect of the present invention. When the amount is more than the prescribed amount, the production cost of the bibimbap becomes unnecessary. Germinated brown rice is more nutritious than white rice, so the above mixing ratio is sufficient.

In preparing a serving of rice, the mixing ratio is 5 g of beans, 3 g of chestnuts, 2 g of jujube, 3 pine nuts, 2 ginkgo, 21-28 g of white rice, 42-48 g of germinated brown rice, and 1.3- of the total weight of the raw material. By pouring 1.5 times of water to make rice, sticky brown rice is produced.

Germinated brown rice is not only better to eat than regular brown rice, but also significantly increases vitamin, amino acid, enzymes, gamma-olizanol, and SOD in germination, and new immune components of arabinoxysilane help to increase natural healing and wash out adult diseases and toxins in the body. It also plays a role. Germinated brown rice contains more than twice as much dietary fiber as regular rice, which can prevent blood sugar spikes in diabetic patients. Also, cardiovascular diseases such as coronary artery disease such as hypertension, arteriosclerosis, heart disease, etc. We can prevent complications due to diabetes such as cataract, blood circulation disorder.

Germinated brown rice has different nutrients and functional ingredients depending on the degree of sprouting, and among them, brown rice having 2.5 ~ 5.0mm of shoots maximizes the composition of dietary fiber, minerals, protein, and vitamin B group. It would be suitable to achieve this.

2) The process of manufacturing three sauces that match the symbols

(1) Preparation of Gochujang Sauce

The ingredients used in the red pepper paste sauce are red pepper paste, miso, apple liver, oligosaccharides, sesame oil, sesame salt, garlic, and peanut powder.

Gochujang is mixed with a little miso and sesame oil and garlic to reduce the spiciness and heighten the flavor. At this time, the ratio of red pepper paste and doenjang is 4: 1. The amount of sesame oil and garlic to mix is 2Ts ~ 3Ts and 80g of garlic. Limiting the amount of garlic and sesame oil as described above is due to applying the results shown in the process of preparing the most palatable sauce without feeling through several trials and errors.

The apples used in the sauce are finely ground, but do not use a motor to grind the plastic sheet. This is to prevent heat loss of nutrients by the motor.

The roasted red pepper paste and apple liver are mixed, wherein the ratio of the roasted red pepper paste and apples is mixed at a weight ratio of 4: 1. At this time, the roasted red pepper paste is cooled enough to mix the crunchy taste of the apples.

Oligosaccharides are added to the mixture to give a sweet taste, wherein the mixing ratio of the mixture and the oligosaccharides is 5: 1 by weight.

Oligosaccharides have a sweet taste like sugar, and the body's absorption rate of sugar is lower than that of sugar. Therefore, in diabetics who have to limit their intake of sugar, it is appropriate to consume oligosaccharides instead of sugar.

Finally, mix sesame oil, sesame salt and peanut powder in an appropriate amount. However, here, the appropriate amount is generally considered to be an amount sufficiently understood when the present invention is realized at the level of those skilled in the art. In other words, the amount of sesame oil and sesame salt added during the manufacture of a typical sauce would be considered as the amount of sesame oil per 100 g of the total weight of the sauce is 1.5Ts ~ 2Ts, sesame salt 3ts ~ 4ts, peanut powder 5% by weight of the total weight of the sauce.

The reason why the amount of sesame oil and sesame salt is limited as described above is that the results obtained in the process of manufacturing the most palatable sauce are applied after several trials and errors. In addition, the addition of peanut powder is intended to use anticancer substances such as phenolic and pesveratrol of peanuts, and at the same time, due to peanut's sophistication and the offsetting effect of the spicy taste, the functional and palatability of the raw vegetable bibimbap To improve even more.

(2) Manufacturing process of miso sauce

The process of making doenjang sauce is the same as making doenjang-jjigae, but it is boiled hard with little water and lots of vegetables.

At this time, doenjang, onion, pumpkin, tofu, red pepper, green onion, anchovy, kelp, garlic is used.

In other words, using anchovies and kelp to make broth. Anchovies and kelp pour 6-7 times the total weight of water and boil for 5 hours. More than seven times the amount of water is too large to produce a savory miso sauce, less than six times the water is too inappropriate to make the taste of miso sauce. Here, the mixing ratio of anchovy and kelp is weight ratio 3: 1.

Next, dissolve the miso in the broth above, and the amount of miso released should be 1/2 of the weight of the broth. However, the soybean paste that is released is 20% by weight of salt content lower than conventional doenjang. This is because diabetics should limit their salt intake. That is because salt promotes the excretion of potassium, which helps release insulin, which is a mineral that should not be lacking in diabetics. Add minced garlic, onion, zucchini, tofu, pepper, and green onions, and mix it to boil thickly to make miso sauce.

Minced garlic is 2g ~ 3g per 100g of miso sauce, and each ingredient is cut into the same size as normal miso soup. The mixing ratio of the constituents is different according to each preference, and the purpose or purpose of the present invention is not changed by changing them.

(3) Manufacturing method of soy sauce.

Mix the weight ratio of soy sauce and sesame oil to 3: 1, and mix some sesame salt with it. That is, 2ts to 2.5ts per 100g total weight of soy sauce. Also, mix red peppers and green onions diagonally to 2cm thickness according to your preference. The mixing amount of the constituents with respect to the weight of the source is different depending on each preference, and the purpose or purpose of the present invention is not changed by changing it.

The mixing ratio of red pepper and green onion also does not deviate from the spirit of the present invention even if it is different according to taste, and may be different according to individual taste.

3) Preparation of raw vegetables and raw materials.

Raw materials constituting the present invention is based on leek, chicory, mulberry leaves, thorny greens, radish, cucumbers, araliaceae, jellyfish, reddish, lotus root, onion, various raw vegetables and raw materials, as well as wasabi, bellflower, bean sprouts, There are two kinds of vegetables from fern, zucchini, chopsticks, and spinach, and carrot, mushroom, tomato, laver powder, and blue poem.

In preparing raw vegetables and each ingredient, care should be taken to use organic and pesticide-free vegetables because there is no cooking process during the manufacturing process, and in the process of cutting vegetables, tearing with your hands as much as possible without using an iron knife. You have to use a wooden knife. This is to prevent the loss of minerals, vitamins, and enzyme deactivation of vegetables due to the iron component of the knife.

The following describes the preparation of each vegetable and ingredient.

Each vegetable is washed with running water and then prepared.

Deodeok not only peels off well, but when peeled, the essence flows out, making it difficult to peel off. Therefore, after 3 hours to 4 hours soaked deodeok should be peeled off. Peeled Peel is beaten with a bat and torn to a size of 1x5 cm (width x length).

Leek, chicory, mulberry leaves, prickly pear leaves, radish, cucumbers, arsenale, jellyfish, lotus root, onions, and greens are not processed, and they are all sliced or torn into sizes that are easy to eat. The size is as follows.

Mulberry leaves, spinach leaves, chicory, colorful-2cm × 5cm (width × length)

Vegetables, cucumbers, lotus root-0.2cm × 0.2cm × 5cm (W × D × L)

Leek, shells, jellyfish-the length of 5 cm

Optional vegetables are selected from horseradish, bellflower, bean sprouts, fern, pumpkin, chopped greens, and spinach, which are slightly boiled in boiling water for 30 to 60 seconds to promote digestion and absorption. If it is boiled for 30 seconds or less, the tissues of the vegetables are not softened sufficiently, and the fixation of the pigment does not occur sufficiently, resulting in insufficient. In addition, if it is longer than 60 seconds, the destruction of vitamins and minerals of vegetables is inadequate. Sweet bean sprouts should be boiled in order to eliminate the fishy taste inherent in bean sprouts.

The boiled vegetables are seasoned with sesame oil, sesame salt, and salt to improve the aesthetics. The mixing ratio is 88-93% by weight of vegetables, 3-5% by weight of sesame oil, 1-3% by weight of sesame salt, and salt 3-4 Let it be by weight%. Determining the content ratio as described above was derived as a result of several trials and errors for the present invention, it is not unreasonable to the diet of the diabetic, it is to apply the appropriate in preference.

This bibimbap additionally contains carrots, mushrooms, tomatoes, seaweed powder, and blue poultry in addition to the above-mentioned main ingredients and two optional herbs, and their treatment methods are as follows.

Carrots are chopped into 0.2 cm x 0.2 cm x 5 cm (width × length × length) and roasted for 1 minute on high heat with sesame oil equal to 1/20 of the carrot weight.

Mushrooms are slightly boiled in boiling water to improve chewability. In other words, boil for 1 minute in boiling water of 100 ℃ or more.

Tomatoes are also grilled slightly in vegetable oil, rather than consumed raw, because they increase the absorption rate of the anticancer substance called lycopene in tomatoes and lycopene is a fat-soluble substance. In other words, chop tomatoes to a thickness of 0.5 cm and bake them in vegetable oil. It is also baked slightly to minimize the destruction of vitamins. In other words, it is appropriate to bake for 1 minute with 1/20 vegetable oil of tomato weight.

Flavored laver is made by roasting laver slightly.

Cheongpo jelly is cut into 2cm × 2cm × 5cm (width × length × length).

As the above, the remaining vegetables except raw materials to be subjected to the preliminary process are using uncooked raw vegetables.

4) Mixing Process

Bibimbap is prepared by mixing the ingredients and sauces prepared through the above steps 1) to 3), and their mixing ratio (per serving) is as follows.

It should be 190% of germinated brown rice, 10-20g of sauce, 250g of main raw materials (raw vegetables and raw materials), and 60g of other subsidiary materials. Instead of the sauce according to the present invention, you may mix and mix sesame oil 3g-5g (per person).

The germinated brown rice of 190g to less than 200-250g meal size of a normal adult because the present invention in consideration of the bibimbap, and also because of its excellent nutrition in terms of germinated brown rice.

Adding 10 to 20 grams of sauce is because the amount will vary depending on each preference. However, if less than 10g is insufficient to increase the degree of preference of raw vegetables bibimbap, if more than 20g bibimbap is squeezed is unsuitable.

As mentioned earlier, in diabetic patients, eating salty foods will induce potassium excretion, adding to the burden of the pancreas, so too salty foods should be avoided.

The main ingredients are leek 40g, chicory 30g, mulberry leaf 20g, thorny cucumber leaf 10g, radish 20g, cucumber 20g, 30g ginseng, jellyfish 10g, deodeok 10g, lotus root 20g, onion 10g, green tea 30g.

In the other subsidiary materials, two kinds of vegetables and mushrooms to be selectively mixed are mixed in 10g each, 6g in carrots, 10g in tomatoes, 4g in laver powder, and 10g in blue and green jelly.

As a result, a functional raw vegetable bibimbap for diabetic constituting the present invention is completed, which is optionally served with soups such as bean sprouts soup and water kimchi, cabbage kimchi, seaweed vinegared radish, acorn mush, and pumpkin side dishes. Furthermore, palatability can be increased. However, this is optional according to preferences and is not necessarily limited in the present invention.

Next, the effects and functions of the materials constituting the present invention will be mentioned on the basis of `` agreement bogam '', `` primary tree '', `` new farming herbaceous '', facts published in the academic world. Only a few representative ones will be listed. The functional effect of each vegetable is because it is already obvious to those skilled in the herbal, diet-related fields.

Dulnamul, the new shoot of the elm tree, is a herb with a unique aroma.

Arsenal sprouts contain a large amount of functional ingredients, such as elatoside, spinasaponin, and petroselinic acid. Among them, saponin plays a role in lowering blood sugar and lowering lipid lipids. Teeth herbs are very effective herbs for diabetes.

Deokdeok has been called Sasam (沙 蔘) because it has excellent efficacy similar to wild ginseng since ancient times, and it beats as one of five ginseng with ginseng, Hyunsam, Dansam and Gosam. Deodeok contains saponin, inulin, vitamins, proteins, and carbohydrates, especially potassium, calcium, and vitamin B. Lung, soy sauce, large intestine to work and has a sweet and bitter taste, the nature is not too hot. It contains active ingredients such as saponine, inulin, phytoderin, leooithin, and pentosan, so it is used for the treatment of diabetes, prevention of cancer and detoxification in oriental medicine. The effects have already been listed in Shinnong, Bokcho, Boncho, and Kanto Station.

Lotus root is rich in dietary fiber, especially vitamin C-rich vegetables among the root vegetables, the main component is sugar and dietary fiber. The sugar that makes up the lotus root is composed of starch, which is an important energy source because it is absorbed more slowly than sugar in sugar, so the digestion time is longer and it is absorbed slowly, thus reducing the amount of insulin required. Therefore, diabetic patients can reduce the amount of insulin required while absorbing dietary fiber and vitamins.

Jellyfish are rich in minerals, calcium, iron, vitamins B1 and B2, and are good for diabetic patients who need to consume a lot of minerals.Also, alginate has a lot of bloating, which makes them hungry. It is a good food. Jellyfish has its effects in 'Plant Herb Circulation', 'Ulimim Chanyo', 'Herbal Milk', 'Herbal Salvation', and 'Herbaceous Cortex', etc. Jellyfish have no toxicity and side effects, and eating jellyfish can help you feel comfortable and improve your bowel function. It is also effective in removing the phlegm and protecting the mind and body and benefiting the lungs.

Mulberry leaves have long been known to be good for diabetes. Jang Joong-kyung's Sinnonbonchogyeong writes that mulberry leaves are effective for various diseases, body swelling, diabetes, and pain.

Chicory is a kind of curly lettuce, rich in dietary fiber, and the ingredient invitin in chicory facilitates digestion and improves blood circulation.

In addition to the various vegetables having the above functions, there are vegetables that selectively enter according to the season, which include horseradish, bellflower, bean sprouts, fern, pumpkin, chopped greens, spinach, mushrooms, and tomatoes.

Horseradish is a vegetable that smells like spring and is an excellent alkaline food with high protein and calcium and iron content. In particular, there are a lot of vitamin A in the wax, if adults eat only 100g of cold water is enough to cover 1/3 of the vitamin A needed. Not only these nutrients, but also the delicious flavor of horseradish plays a role in helping the digestive absorption by releasing the digestive fluid by utilizing the lost taste in the spring. In Herbal Wood, "Chillies brighten the eyes and help the stomach." I introduce it.

Spinach contains a lot of vitamins, of which vitamin A is the largest of vegetables. Spinach contains saponin and good quality fiber to help constipation and iron and folic acid to prevent anemia. In 『Bonchogangmok』, “Spinach is through blood veins and the chest is blocked. It lowers and evens the inside.” In “Food Spinach”, “Spinach is beneficial for five intestines and is effective for constipation. I unpack it. ”

Pumpkin contains carotene, not only anti-cancer effect, but also low calorie foods give a sense of fullness, promote the excretion is good food for diabetes.

Tomatoes are green and yellow vegetables that are effective for fatigue and stamina. The main ingredient of tomatoes is carbohydrates, which are often eaten raw, so you can eat vitamin C without loss. It is also rich in plant fiber, pectin, which is good for diabetes. In addition, tomatoes are rich in vitamin B group, phosphorus, potassium, citric acid, malic acid, etc., and have a sour taste and peculiar aroma, and are green and yellow vegetables effective for fatigue recovery and stamina.

The present invention can be consumed without losing the dietary fiber, vitamins, minerals, and the like of raw vegetables by using raw raw vegetables without processing.

In particular, vitamin C can prevent cataracts and blood circulation disorders in diabetic patients, and vitamin E has been reported to have an effect of inhibiting atherosclerotic plaque formation, which is beneficial to diabetics.

The raw vegetable bibimbap mixed with each of the vegetables and raw materials mentioned above has a taste and functionality at the same time, and becomes a delicacy having a fresh taste.

The following is a list of examples carried out based on the present configuration, and comparative examples that have undergone several trials and errors, to help understand the raw vegetable bibimbap. However, the embodiments listed for this purpose are to be understood literally, not to limit the present invention.

Example 1 Preparation of 5 Servings

1) Process of making germinated brown rice

Germinated brown rice is germinated brown rice and white rice, soybeans, chestnuts, dates, pine nuts. It was built by mixing banks.

That is, the process of gently washing germinated brown rice (about germination-2.5mm of shoots) called for 5 hours,

Soaking the white rice for 30 minutes,

Soaking the beans for 20 minutes,

Clean the chestnuts, dates, pine nuts and banks,

The process of making rice by pouring 1.5 times the weight of water into the total weight of the raw material.

That is, 215 g of germinated brown rice and 140 g of white rice were washed, and the germinated brown rice was soaked in water for 5 hours, and the white rice was soaked for 30 minutes to cook a sticky rice. (The rice cooked with 43g of germinated brown rice, 28g of white rice, 5g of boiled beans, 3g of chestnuts, 2g of jujube, 3 pine nuts, and 2 ginkgo was counted as 1 germinated brown rice.

Next, 25 g of boiled beans, 15 g of chestnuts, 10 g of jujube, 15 pine nuts, and 10 ginkgo were prepared, and rice was poured by pouring 1.5 times the total weight of the raw material into the raw material prepared through the above process (5 servings). .

2) Preparation of Gochujang Sauce

The ingredients used in the red pepper paste sauce are red pepper paste, miso, apple liver, oligosaccharides, sesame oil, sesame salt, garlic, and peanut powder.

Gochujang was sprinkled in frying pan with sesame oil and garlic with a little miso to reduce the spicy taste and enhance the savory taste.

64g of red pepper paste, 16g of soybean paste, 2Ts of sesame oil, and 5g of garlic were slightly roasted in a frying pan, and 22g of apples were mixed after it was cooled. Apples used are ground on a plastic grater. Next, oligosaccharides were added to the mixture to give a sweet taste, and the mixing amount was 18 g.

Lastly, sesame oil, sesame salt, and peanut powder were mixed in an appropriate amount. The mixing amount was 2Ts of sesame oil and 3ts of sesame salt. Peanut flour was mixed only in an amount corresponding to 5% by weight of the total weight of the final Kochujang sauce prepared.

3) Preparation of raw vegetables and raw materials.

The raw material constituting the present invention is based on leek, chicory, mulberry leaf, thorny oga leaf, radish, cucumber, araliaceae, jellyfish, reddish, lotus root, onion, various raw vegetables and raw materials, as well as wasabi, bellflower, bean sprouts Two kinds of vegetables, fern, zucchini, chopsticks, and spinach, and carrots, mushrooms, tomatoes, laver, and blue poultry were added.

The following describes the preparation of each vegetable and ingredient.

Deodeok was soaked in water for 4 hours, and then peeled, and then peeled off with a bat and torn to 1 cm x 5 cm (width x length).

Leek, chicory, mulberry leaves, prickly pear leaves, radish, cucumber, arsenale, jellyfish, lotus root, onion, green tea without any processing, all of them were sliced or torn to a good size to eat. The size was as follows.

Mulberry leaves, spinach leaves, chicory, colorful-2cm × 5cm (width × length)

Vegetables, cucumbers, lotus root-0.2cm × 0.2cm × 5cm (W × D × L)

Leek, shells, jellyfish-the length of 5 cm

The vegetables to be added were selected bean sprouts and bellflower.

Bean sprouts were boiled in order to remove the inherent fishy taste of bean sprouts, and the bellflower was slightly boiled in boiling water for 30 seconds.

The boiled vegetables are seasoned with sesame oil, sesame salt, and salt, and the mixing ratio was 60 g of bean sprouts, 60 g of bellflower, 3 g of sesame oil, 2.5 g of sesame salt, and 5 g of salt.

This bibimbap additionally contains carrot shiitake mushrooms, tomatoes, seaweed powder, and blue poultry, in addition to the above-mentioned main ingredients and two optional herbs, and their treatment methods were as follows.

Carrots were chopped to a size of 0.2 cm x 0.2 cm x 5 cm (width × length × length) and roasted for 1 minute on high heat with sesame oil equal to 1/20 of the carrot weight.

Shiitake mushrooms were boiled for 1 minute in boiling water at 100 ℃.

Tomatoes were sliced to a thickness of 0.5 cm and roasted for 1 minute with 1/20 weight of vegetable oil.

Flavored laver powder was prepared by roasting laver slightly.

Cheongpo jelly was cut into 2 cm x 2 cm x 5 cm (width x length x length) thicknesses.

As described above, the raw vegetables other than the raw materials except for the material to be subjected to the preliminary process were used.

4) Mixing Process

The bibimbap was prepared by mixing the ingredients and sauces prepared through the above steps 1) to 3), and their mixing ratio (per serving) was as follows.

It is made into the ratio of 190 g of germinated brown rice, 20 g of sauce, 250 g of main raw materials (raw vegetables and raw materials), and 60 g of other subsidiary materials.

The main raw materials are leek 40g, chicory 30g, mulberry leaf 20g, thorny green leaf 10g, radish 20g, cucumber 20g, 30g ginseng, jellyfish 10g, deodeok 10g, lotus root 20g, onion 10g, greens 30g, bean sprouts optionally mixed in other ingredients, Bellflower, shiitake mushrooms 10g each, carrots, 6g, tomatoes 10g, laver powder 4g, green jelly was mixed with 10g.

(Example 2)

Example 1 was followed, but in the preparation process of the sauce miso sauce was prepared and mixed with raw vegetable bibimbap. It is also prepared to be served with bean sprouts soup and seaweed vinegared radish.

The manufacturing process of miso sauce

It's the same as the doenjang jjigae simmering method, but it is boiled with a lot of water and vegetables.

The ingredients used at this time were miso, onion, pumpkin, tofu, red pepper, green onion, anchovy, kelp, and garlic.

In other words, anchovy and kelp was used to make broth, and 10g of anchovies and kelp (7.5g anchovy, 2.5g kelp) was put in 60g of water and boiled for 5 hours.

Next, the doenjang is soaked in broth. The amount of doenjang is 35g, which is 1/2 the weight of broth. Here chopped garlic, onion, zucchini, tofu, pepper, green onions sliced and mixed. 2 g of chopped garlic and each of the above-mentioned seed ingredients were cut into slices of ordinary miso soup to boil, and the amount of the mixture was mixed in the same manner, and 52 g were mixed.

As a result, the functional raw vegetable bibimbap, which is good for diabetes, has been completed, and this allows the bean sprouts soup and the seaweed vinegar to be eaten together according to a conventional manufacturing method.

(Example 3)

The procedure of Example 1 was followed, but in the preparation of the sauce, soy sauce was prepared and mixed in bibimbap. In addition, water kimchi and zucchini leek jeon served together to be eaten.

The process of making soy sauce

90 g of soy sauce and 30 g of sesame oil were mixed and sesame salt 2ts were mixed. Also, red pepper and green onion were mixed according to preference, and chopped and 25 g were mixed.

As a result, a functional raw vegetable bibimbap for diabetic was completed, which made it possible to eat water kimchi and pumpkin leek according to a conventional manufacturing method.

(Example 4)

Follow the procedure of Example 1, but mixed with 3g (per serving) of sesame oil.

In addition, the bean sprouts soup and acorn toppings were prepared in the usual way.

Example 5 Preparation of 5 Servings

1) Process of making germinated brown rice

Germinated brown rice is germinated brown rice and white rice, soybeans, chestnuts, dates, pine nuts. It was built by mixing banks.

That is, the process of washing the germinated brown rice (germination degree-sprout 5.0mm) which was called for 6 hours,

Soaking the white rice for 40 minutes,

Soaking the beans for 30 minutes,

Clean the beans, chestnuts, dates, pine nuts, and banks,

About 1.3 times the weight of water was added to the total weight of the raw material, and the process was performed.

That is, 230 g of germinated brown rice and 125 g of white rice were washed, and the germinated brown rice was soaked in water for 6 hours, and the white rice was soaked for 30 minutes to make sticky rice. (The rice cooked with 46g of germinated brown rice, 25g of white rice, 6g of boiled beans, 2g of chestnuts, 2g of jujube, 3 pine nuts, and 2 ginkgo was counted as 1 serving of germinated brown rice.

Next, 30g of beans, 15g of chestnuts, 10g of jujube, 15 pine nuts, and 10 ginkgo were prepared, and 1.3 times of the total weight of the raw material was poured into the raw material prepared through the above process.

2) Preparation of Gochujang Sauce

The ingredients used in the red pepper paste sauce are red pepper paste, miso, apple liver, oligosaccharides, sesame oil, sesame salt, garlic, and peanut powder.

Gochujang was sprinkled in frying pan with sesame oil and garlic with a little miso to reduce the spicy taste and enhance the savory taste.

64g of red pepper paste, 16g of soybean paste, 3Ts of sesame oil, and 4g of garlic were lightly fried in a frying pan, and 20g of apple liver was mixed after it was cooled. Apples used are ground on a plastic grater. Next, oligosaccharides were added to give a sweet taste to the mixture, but the mixing amount was 20 g.

Finally, a proper amount of sesame oil, sesame salt, and peanut powder were mixed. The amount of sesame oil was mixed with 1.5Ts of sesame oil, 3ts of sesame salt, and 5% by weight of peanut paste sauce.

3) Preparation of raw vegetables and raw materials.

The raw material constituting the present invention is based on leek, chicory, mulberry leaf, thorny oak leaf, radish, cucumber, arsenale, jellyfish, reddish, lotus root, onion, various raw vegetables and raw materials, as well as wasabi, bellflower, bean sprouts Spinach and fern were selected from among, fern, pumpkin, chopsticks, and spinach. In addition, carrots, mushrooms, tomatoes, laver powder, and green jelly were added.

In the preparation of vegetables and ingredients,

Deodeok was soaked in water for 3 hours and peeled off. Peeled Peel was beaten with a bat and torn to 1cm × 5cm (width × length).

Leek, chicory, mulberry leaves, prickly pear leaves, radish, cucumber, arsenale, jellyfish, lotus root, onions, greens without any processing, all of them were sliced or torn to a good size to eat. The size was as follows.

Mulberry leaves, spinach leaves, chicory, colorful-2cm × 5cm (width × length)

Vegetables, cucumbers, lotus root-0.2cm × 0.2cm × 5cm (W × D × L)

Leek, bean sprouts, jellyfish-the length of 5 cm

Selective vegetables were selected from wasabi, bellflower, bean sprouts, ferns, pumpkins, medicinal herbs, and spinach. They were boiled in boiling water for 30 seconds to promote digestion and absorption, and seasoned with sesame oil, sesame salt, and salt. .

The mixing ratio was 60 g of fern, 60 g of spinach, 5 g of sesame oil, 4 g of sesame salt, and 4 g of salt.

This bibimbap additionally contains carrots, shiitake mushrooms, tomatoes, seaweed powder, and blue poultry in addition to the above-mentioned main ingredients and two optional herbs, and their treatment methods were as follows.

Carrots were chopped and roasted for 1 minute with sesame oil equal to 1/20 of carrot weight.

Shiitake mushrooms were boiled for 1 minute in boiling water at 100 ℃.

Tomatoes were sliced to a thickness of 0.5 cm and roasted for 1 minute with 1/20 vegetable oil of tomato weight.

Flavored laver powder was prepared by roasting laver slightly.

Cheongpo jelly was cut into 2cm thick with a length of 5cm.

As described above, the raw vegetables other than the raw materials except for the material to be subjected to the preliminary process were used.

4) Mixing Process

The bibimbap was prepared by mixing the ingredients and sauces prepared through the above steps 1) to 3), and their mixing ratio (per serving) was as follows.

It was made into the ratio of 190 g of germinated brown rice, 15 g of sauce, 250 g of main raw materials (raw vegetables and raw materials), and 60 g of other subsidiary materials.

The main ingredients were leek 40g, chicory 30g, mulberry leaf 20g, thorny green leaves 10g, radish 20g, cucumber 20g, 30g ginseng, jellyfish 10g, deodeok 10g, lotus root 20g, onions, 10g, green tea 30g.

In the other subsidiary materials, fern, spinach and shiitake mushrooms to be selectively mixed were mixed in 10 g each, 6 g carrots, 10 g tomatoes, 4 g laver powder, and 10 g green blue jelly.

(Example 6)

Follow the process of Example 2, but in the manufacturing process of the source

Miso sauce was prepared and mixed in bibimbap.

The manufacturing process of miso sauce,

The manufacturing process of miso sauce is the same as the method of boiling miso soup, but it is boiled hard with little water and lots of vegetables.

The ingredients used at this time were miso, onion, pumpkin, tofu, red pepper, green onion, anchovy, kelp, and garlic.

In other words, anchovy and kelp was used to make a broth, and 10g of anchovies and kelp (7.5g anchovy, 2.5g kelp) was put in 70g of water and boiled for 5 hours.

Next, the doenjang is soaked in broth. The amount of doenjang is 40g, which is 1/2 the weight of broth. Here chopped garlic, onion, zucchini, tofu, pepper, green onions sliced and mixed. 3 g of chopped garlic and each of the above-mentioned ingredients were cut into slices of a conventional miso soup in a boil size, and the amount of the mixture was mixed in the same manner so that the ingredients were mixed in half of the total weight of the miso soup.

(Example 7)

Follow the process of Example 2, in the manufacturing process of the source,

Soy sauce was prepared and mixed in bibimbap.

How to prepare soy sauce

Soy sauce 90g and sesame oil 30g were mixed and sesame salt 2.5ts were mixed. Also, red pepper and green onion were mixed according to the preference.

(Example 8)

The procedure of Example 1 was followed but the mixing amount of the sauce was 20 g.

(Comparative Example 1)

Follow the process of Example 1, in the process of making germinated brown rice,

The process of gently washing germinated brown rice (about germination-2.5mm of sprouts) for 5 hours,

Clean the white rice, boiled beans, chestnuts, dates, pine nuts, and ginkgo,

About three times the weight of water was poured into the raw material weight, and the process of cooking rice was performed.

As a result, the amount of water was so great that the rice was cooked, so that when mixing the rice and vegetables, it was not evenly mixed. Also the food was not good.

(Comparative Example 2)

Following the procedure of Example 1, the ratio of germinated brown rice to white rice was 8: 2 in the process of making germinated brown rice. As a result, the cost of making bibimbap increased, making it unsuitable.

(Comparative Example 3)

Following the process of Example 1, in the manufacturing process of kochujang sauce,

The mixing ratio of red pepper paste and miso was 3: 1. As a result, the color of the sauce was not only turbid, but the spicy taste of gochujang was weakened so that the inherent taste of gochujang sauce could not be felt.

(Comparative Example 4)

Following the process of Example 1, in the manufacturing process of Kochujang sauce,

After stir-fry a mixture of red pepper paste and soybean paste, immediately put the apple liver. As a result, the crunchy taste of the apples disappeared, and the color of the red pepper paste sauce became cloudy.

(Comparative Example 5)

Following the process of Example 1, in the manufacturing process of Kochujang sauce,

The amount of sesame oil mixed in the last step was 4Ts. As a result, the taste was felt from the sauce, reducing the taste.

(Comparative Example 6)

Following the process of Example 1, in the manufacturing process of miso sauce,

The mixed broth was mixed with 10 g of the mixed weight of anchovy and sea tangle 30g of water to make broth.

As a result, the saltiness of the miso sauce became stronger, and the palatability was inferior.

(Comparative Example 7)

The procedure of Example 1 was followed, but in the preparation of the soy sauce, the mixing ratio of soy sauce and sesame oil was 4: 1. As a result, the flavor was less than that of Example 1, resulting in poor taste.

(Comparative Example 8)

The procedure of Example 1 was followed, but in the preparation of soy sauce, the mixing ratio of soy sauce and sesame oil was 2: 1. As a result, the taste was sensed compared with Example 1, and the taste of Bibimbap was dropped.

(Comparative Example 9)

The procedure of Example 1 was followed but the amount of sauce to mix was 30 g. As a result, bibimbap became squeezed and the taste fell.

Experimental Example 1

Experiment on symbol diagram

Functional raw vegetables Bibimbap prepared through the above Examples and Comparative Examples was evaluated by 30 panelists to taste taste. The panel consisted of 10 people in their 20s, 10 people in their 30s, and 10 people in their 40s. The average value was derived by a five-point evaluation method.

division Overall preference Example 1 4.7 Example 2 4.6 Example 3 4.1 Example 4 4.0 Example 5 4.4 Example 6 4.3 Example 7 3.9 Example 8 3.8 Comparative Example 1 2.8 Comparative Example 3 2.8 Comparative Example 4 2.7 Comparative Example 5 2.7 Comparative Example 6 2.9 Comparative Example 7 2.4 Comparative Example 8 1.0 Comparative Example 9 2.5

Very bad 2. Bad. 3. Usually. 4. Good. 5. Very good.

As a result of the sensory test, it was confirmed that the functional raw vegetable bibimbap had a taste as well as functionality.

Experimental Example 2

Acceptability Evaluation for Example 1.

This experiment shows the results for 10 panels by the random selection (random selection of the panel) of the raw vegetable bibimbap according to Example 1.

Evaluation method is the same as in Experimental Example 1.

Panel 1 Panel 2 Panel 3 Panel 4 Panel 5 Panel 6 Panel 7 Panel 8 Panel 9 Panel 10 score 4.5 4.5 4.3 4.3 4.0 3.8 3.5 3.6 3.5 3.0

1. Very poor 2. Poor 3. Average 4. Good 5. Very good

In the sensory test mentioned above, in general opinion

"Unlike normal bibimbap, using fresh vegetables has good chewability, taste and freshness."

"It's not spicy and protein."

-Experiment on nutrition

Experimental Example 3

The following is a list of the nutritional analysis of the "functional raw vegetables bibimbap good for diabetes" prepared through Example 1.

Calorie ............... 428 Kcal

Moisture ............... 78.8% by weight

Protein ............... 14.1g

Lipid ............... 6.2g

Carbohydrate (Sugar) ... 78.1 g

Carbohydrates (Fiber) ... 4.5g

Ash content ....................................... 4.0g

Calcium ............... 154mg

Phosphorus ........................ 336.4mg

Iron ......................................... 4.7mg

Sodium ............... 104.2mg

Potassium ......................................... 924.3mg

Vitamin A ............................... 440 R.E

Beta-carotene ......................... 69.2 μg

Vitamin B ........................ 0.5 mg

Vitamin B2 ............... 0.3 mg

Niacin ........... 5.0 mg

Vitamin C ........................................ 56.5 mg

Vitamin E ............... 2.9 mg

Selenium ............... 69.8 μg

Arginine ............... 733.8 mg

Glutamic Acid ......................................... 2,043.4 mg

Linolenic acid ......................................... 94.7 g

As seen above, the "functional diabetic vegetable bibimbap good for diabetes" enables weight maintenance, which is the basic management of diabetes diseases, by lowering calories than a conventional bibimbap or a general meal.

In addition, as mentioned above, diabetics will be able to supply enough fiber, various minerals, and vitamins that should be consumed.

As can be seen from the above results, by using vegetables that have a taste and functional functionality, it is possible to manufacture a functional raw vegetable bibimbap that is good for obesity having both taste, functionality and nutrition.

The present invention builds germinated brown rice, and raw vegetables and raw materials of leek, chicory, mulberry leaves, prickly pear leaf, radish, cucumber, araliaceae, jellyfish, deodeok, lotus root, onion, colorful (commonly referred to as 'vitamin') Based on this, by producing a selective addition of some vegetables in season, it is possible to consume the nutrients of raw vegetables and raw materials without loss in the cooking process.

This makes it possible to provide bibimbap which is good for diabetes and has excellent taste and nutrition.

In addition, by using germinated brown rice, rather than the use of ordinary white rice or difficult to digest digestible brown rice, it is possible to supply enough dietary fiber, minerals and vitamins to diabetics, thereby distinguishing it from bibimbap made of ordinary white rice.

In addition, the selection of bibimbap material has a lot of fiber, so it is possible to provide bibimbap which is more effective for diabetes by using a proven material from the literature.

In addition, bibimbap, which is good for diabetes, is not limited to only diabetic patients, but it is possible to provide bibimbap that can provide taste and nutrition at the same time by providing a separate source for the general public to eat.

Claims (13)

In the method of manufacturing bibimbap mixed with various vegetables and ingredients, Process of making germinated brown rice, Preparing and preparing red pepper paste, miso sauce, and soy sauce according to your taste, Process of preparing leek, chicory, mulberry leaf, prickly pear leaf, radish, cucumber, gulmul, jellyfish, deodeok, lotus root, onion, and colorful to suit each characteristic, Optionally, prepare two kinds of vegetables according to the season, carrot, mushroom, tomato, laver powder, and blue poultry with each characteristic, Method for producing a functional raw vegetables bibimbap good for diabetes, characterized in that the process consisting of mixing each of the ingredients prepared through the above process according to the prescribed content. The method of claim 1, wherein the selectively mixing vegetables A method for producing a functional raw vegetable bibimbap suitable for diabetes, comprising: wasabi, bellflower, bean sprouts, fern, pumpkin, groceries, and spinach. According to claim 1, wherein the mixing amount of each of the ingredients and germinated brown rice Servings per serving, 190g germinated brown rice, 10 ~ 20g sauce, 40g leek, chicory 30g, mulberry leaf 20g, ginseng 10g, radish 20g, cucumber 20g, bean sprouts 30g, jellyfish 10g, deodeok 10g, lotus root 20g, onion 10g, Colorful 30g, two kinds of vegetables to mix selectively, mushrooms each 10g, carrot 6g, tomato 10g, seaweed powder 4g, bluepo jelly 10g, characterized in that the production method of functional raw vegetables bibimbap good for diabetes According to claim 1, wherein the process of making germinated brown rice, The process of sowing germinated brown rice with 2.5 ~ 5.0mm of sprout for 5-6 hours, Soaking the white rice for 30-40 minutes, Soaking the beans for 20-30 minutes, Clean the chestnuts, dates, pine nuts and banks, Method of producing a functional raw vegetables bibimbap good for diabetes, characterized in that the process of making rice by pouring water 1.3 to 1.5 times the weight of the raw material gross weight. According to claim 1, wherein the process of preparing red pepper paste sauce, Mix the weight ratio of red pepper paste and soybean paste to 4: 1, and mix 2Ts ~ 3Ts of sesame oil and 4g ~ 5g of garlic per 80g of mixed soy sauce and stir-fry them in a frying pan. Grinding the apples finely on a grater, After cooling the roasted jang, mixing the liver of apples in a weight ratio of 4: 1 (the roasted jang: apple liver), Mixing the oligosaccharide with the mixture in a weight ratio of 5: 1 (the above mixture: oligosaccharide), Method for producing a functional raw vegetable bibimbap good for diabetes, characterized in that the mixture consisting of a mixture of 1.5Ts ~ 2Ts sesame oil, sesame salt 3ts ~ 4ts and peanut powder corresponding to 5% by weight of the total weight of the mixture to 100g of the mixture. According to claim 1, wherein the process of preparing miso sauce, The process of preparing the broth by pouring water equivalent to 6-7 times to the total weight of the anchovy and kelp mixture and boiling for 5 hours, Dissolving the miso equivalent to 1/2 of the total weight of the broth to the broth, The process of mixing minced garlic and onion, pumpkin, tofu, pepper, green onions corresponding to 2-3g per 100g of miso soup in the miso soup, Method for producing a functional raw vegetables bibimbap good for diabetes, characterized in that the process consisting of boiling the mixture above. The method of claim 1, wherein the manufacturing method of soy sauce is Mixing soy and sesame oil in a weight ratio of 3: 1, Mixing 2 ts to 2.5 ts of sesame salt per 100 g of the total weight of the mixture to the mixture; Method for producing a functional raw vegetables bibimbap good for diabetes, characterized in that consisting of the process of slicing the pepper and green onion corresponding to 20g ~ 30g per 100g of the total weight of the mixture to the mixture. The method of claim 2, wherein the vegetable to be selectively mixed, boiled in boiling water for 30 to 60 seconds, 88-93% by weight of herbs, 3-5% by sesame oil, 1-3% by weight of sesame salt, salt 3-4 Method for producing a functional raw vegetables bibimbap good for diabetes, characterized in that the mixture by seasoning by weight. The mixing ratio of the material constituting germinated brown rice of claim 3, Based on 1 serving of rice, the mixing ratio is 5g boiled beans, chestnut 3g, jujube 2g, pine nuts, 2 ginkgo, 21-28g white rice, 42-48g germinated brown rice. Good functional raw vegetables Bibimbap manufacturing method. 4. The method for producing a functional raw vegetable bibimbap suitable for diabetes, characterized by mixing sesame oil in place of a sauce. The method for producing a functional raw vegetable bibimbap suitable for diabetes according to claim 6, wherein the mixed miso is 20% by weight of salt lower than that of ordinary miso. Functional raw vegetables bibimbap prepared for diabetes according to claim 1. Functional raw bibimbap for diabetes prepared according to claim 10.