KR20050001733A - hardtack comprising silkworm powder - Google Patents
hardtack comprising silkworm powder Download PDFInfo
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- KR20050001733A KR20050001733A KR1020030042014A KR20030042014A KR20050001733A KR 20050001733 A KR20050001733 A KR 20050001733A KR 1020030042014 A KR1020030042014 A KR 1020030042014A KR 20030042014 A KR20030042014 A KR 20030042014A KR 20050001733 A KR20050001733 A KR 20050001733A
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- hardtack
- silkworm powder
- silkworm
- chitosan
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- 241000255789 Bombyx mori Species 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 title claims abstract description 15
- 229920001661 Chitosan Polymers 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 240000000249 Morus alba Species 0.000 claims abstract description 9
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 9
- 241000234282 Allium Species 0.000 claims abstract description 8
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 8
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 235000015895 biscuits Nutrition 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 6
- 229940010454 licorice Drugs 0.000 claims description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 9
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 4
- 230000009194 climbing Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 230000002218 hypoglycaemic effect Effects 0.000 description 6
- 229920002101 Chitin Polymers 0.000 description 5
- 241000202807 Glycyrrhiza Species 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000006000 Garlic extract Substances 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 2
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 2
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000020706 garlic extract Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229950006780 n-acetylglucosamine Drugs 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- XUFXOAAUWZOOIT-SXARVLRPSA-N (2R,3R,4R,5S,6R)-5-[[(2R,3R,4R,5S,6R)-5-[[(2R,3R,4S,5S,6R)-3,4-dihydroxy-6-methyl-5-[[(1S,4R,5S,6S)-4,5,6-trihydroxy-3-(hydroxymethyl)-1-cyclohex-2-enyl]amino]-2-oxanyl]oxy]-3,4-dihydroxy-6-(hydroxymethyl)-2-oxanyl]oxy]-6-(hydroxymethyl)oxane-2,3,4-triol Chemical compound O([C@H]1O[C@H](CO)[C@H]([C@@H]([C@H]1O)O)O[C@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O)N[C@@H]1[C@@H]([C@@H](O)[C@H](O)C(CO)=C1)O)C)[C@@H]1[C@@H](CO)O[C@@H](O)[C@H](O)[C@H]1O XUFXOAAUWZOOIT-SXARVLRPSA-N 0.000 description 1
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229960002632 acarbose Drugs 0.000 description 1
- XUFXOAAUWZOOIT-UHFFFAOYSA-N acarviostatin I01 Natural products OC1C(O)C(NC2C(C(O)C(O)C(CO)=C2)O)C(C)OC1OC(C(C1O)O)C(CO)OC1OC1C(CO)OC(O)C(O)C1O XUFXOAAUWZOOIT-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000021257 carbohydrate digestion Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fodder In General (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 건빵에 관한 것으로, 보다 구체적으로는 혈당저하기능을 갖는 기능성 건빵에 관한 것이다.The present invention relates to biscuits, and more particularly to functional biscuits having a hypoglycemic activity.
일반적으로 건빵은 밀, 보리 등과 같은 곡물류를 주원료로 하여 보존이나 휴대에 편리하도록 만든 건과자의 한가지로서 장기 보관이 가능하여 비상식량으로 개발되어, 최근에는 다양한 맛과 자양분을 충족시켜 일상에서도 즐겨 먹는 식품이 되고 있다. 그러나 건빵은 혈당치를 높이는 특성이 있어 운동부족 등으로 당뇨의 위험에 직면하고 있는 현대인들에게는 권장할 만한 식품이 되지 못하는 단점이 있는 것이다.In general, biscuits are one of the confectionery made with grains such as wheat and barley as the main raw materials, making them convenient for preservation and portability. They are developed as emergency foods because they can be stored for a long period of time. It becomes food. However, biscuits have a feature of increasing blood sugar levels, which is a disadvantage that cannot be recommended to modern people who face the risk of diabetes due to lack of exercise.
따라서 본 발명은 건빵에 혈당치를 저하시킬 수 있는 기능을 부여하여 당뇨로 고민하는 사람들에게 적극 권장할 수 있는 식품으로 개선하는 것을 기술적 과제로 한다.Therefore, the present invention is to give a biscuit function to lower the blood sugar level to improve the food that can be highly recommended to people who are suffering from diabetes as a technical problem.
상기한 과제를 해결하기 위한 본 발명자의 연구에서 당뇨병에 대한 치료 효과가 탁월한 것으로 알려져 있으나 사용자의 비위에 거슬려 복용하기를 꺼리는 누에가루와 천연방부제 역할과 함께 체내의 유해물질 배출효과를 갖는 키토산을 통상의 건빵조성물에 배합하여 제조한 건빵이 혈당치를 저하시켜줄 뿐만아니라 당뇨에 시달리는 사람들이 공통적으로 겪고 있는 공복감의 해소에 큰 도움을 줄수 있게 된다는 사실을 알게 되어 본 발명을 완성하게 된 것이다.In order to solve the above problems, the present inventors are known to have an excellent therapeutic effect against diabetes, but they are reluctant to take them against the user's nasal passages and silkworm powder and chitosan having the effect of releasing harmful substances in the body along with the role of natural preservatives. The biscuits prepared by blending the biscuit composition of the present invention not only lowers blood sugar levels but also helps to solve the fasting feeling commonly experienced by people suffering from diabetes, thereby completing the present invention.
그러므로 본 발명에 의하면 통상의 건빵조성물에 조성물 중량 기준으로 누에분말 0.5∼5중량%, 키토산 0.1∼2중량% 및 마늘 0.1∼1.0중량%가 배합된 것을 특징으로 하는 건빵이 제공된다.Therefore, according to the present invention, there is provided a biscuit characterized in that 0.5 to 5% by weight of silkworm powder, 0.1 to 2% by weight of chitosan, and 0.1 to 1.0% by weight of garlic are blended in a conventional biscuit composition.
또한 본 발명에 의하면 상기한 건빵의 제조시에 물 대신에 부추즙과 양파즙 그리고 뽕나무와 감초를 함께 달인 물이 사용된 것을 특징으로 하는 건빵이 제공된다.In addition, according to the present invention there is provided a biscuit characterized in that the decoction of leek juice and onion juice and mulberry and licorice used in the manufacture of the biscuits.
이하, 본 발명을 보다 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
본 발명의 건빵(이하, '누에 건빵'이라 합니다.)은 주된 특징은 통상의 건빵조성물에 조성물 중량 기준으로 누에분말 0.5∼5중량%, 키토산 0.2∼2중량% 및 마늘 0.1∼1.0중량%가 배합된다는 것에 있다.Biscuits of the present invention (hereinafter referred to as 'silk biscuits') is a main biscuit composition in the composition of 0.5 to 5% by weight of silkworms, 0.2 to 2% by weight of chitosan and 0.1 to 1.0% by weight of garlic It is compounded.
누에분말은 식후 혈당상승과 커다란 억제효과가 있으며, 이는 기존의 당뇨치료제인 아카보즈(acarbose)와 마찬가지로 소장에서 탄수화물 소화에 관여하는 효소인 α-글루코시다제 억제작용에 기인한다는 사실이 밝혀진바 있다(한국특허 제151731호). 본 발명의 누에건빵 중에 누에분말의 함량이 0.5% 보다 적은 경우에는 혈당저하효과가 미흡하게 되고, 5% 보다 많은 경우에는 혈당저하효과는 높아지게 되나 누에 가루 특유의 냄새 때문에 풍미가 떨어지는 문제점이 있다.Silkworm powder has a significant effect on post-prandial blood sugar and a large inhibitory effect. It has been found that the silkworm powder is caused by the inhibitory effect of α-glucosidase, an enzyme involved in carbohydrate digestion in the small intestine, like acarbose. (Korean Patent No. 151731). If the content of the silkworm powder in the silkworm biscuits of the present invention is less than 0.5%, the hypoglycemic effect is insufficient, and if more than 5%, the hypoglycemic effect is increased, but the flavor falls due to the peculiar smell of silkworm powder.
게 껍질의 딱딱한 성분은 탄산칼슘, 단백질, 키틴질과 색소로 구성되어져 있다. 여기서 탄산 칼슘은 묽은 염산 용액(약 5%)에 24시간동안 담가 두면 기포가 나오면서 탄산이 제거되고 (이산화탄소) 칼슘은 염산용액 때문에 용해되어 존재한다. 이 것을 물로 깨끗하게 세척한 후 수산화나트륨(5%) 용액 중에서 5시간 끓이면 단백질이 분해되어 진다. 이것을 다시 물로 세척하고 남아있는 색소는 과망간산칼륨이나 자외선 등으로 분해시킨다. 그러면 최종적으로 키틴만 남게되고 이 키틴은N-아세틸글루코사민(N-acetylglucosamine)이 β-1-4 형태로 결합되어 있다. 이 키틴 분자 속에는 N-acetylglucosamine이 약 90%, 글루코사민(Glucosamine)이 약 10% 정도 존재하고 있다. 키틴은 일반적으로 유기산이나 산성 용매에도 용해되지 않아 이용하기가 어렵다. 그래서 용해되게 하기 위해 키토산으로 제조한다. 이러한 키토산은 천연방부제 역할과 함께 체내의 유해물질 배출효과가 있는 것으로 알려져 있는 물질로서 본 발명자가 연구한 바에 의하면 건빵에 배합된 누에 분말의 혈당저하 효과를 상승시키는 작용을 하는 것으로 생각된다. 키토산은 일정량에 물을 적당량으로 배합한 후 현미식초 산도 6∼7%에서 약 30분 용해시켜 얻은 키토산 용액 상태로 첨가하는 것이 바람직하다. 본 발명의 누에건빵 중에 키토산의 함량이 0.1% 보다 적은 경우에는 혈당저하의 상승 효과가 미미하게 되며, 2.0%를 초과하는 경우에는 더 이상의 혈당저하 상승효과를 기대할 수 없어 2.0% 이하로 배합하는 것이 바람직하다.The hard component of the crab shell consists of calcium carbonate, protein, chitin and pigment. Here, calcium carbonate is immersed in dilute hydrochloric acid solution (about 5%) for 24 hours, and bubbles are released to remove carbonic acid (carbon dioxide). It is washed with water and boiled in sodium hydroxide (5%) solution for 5 hours to decompose the protein. This is washed again with water and the remaining pigment is decomposed by potassium permanganate or ultraviolet rays. Finally, only chitin remains, and the chitin has N-acetylglucosamine bound to β-1-4. About 90% of N-acetylglucosamine and 10% of glucosamine are present in the chitin molecule. Chitin is generally insoluble in organic acids and acidic solvents, making it difficult to use. It is then made from chitosan to dissolve. The chitosan is a substance known to have an effect of releasing harmful substances in the body along with the role of a natural preservative. Chitosan is preferably added in a suitable amount of water in a chitosan solution obtained by dissolving water in an amount of 6-7% of brown rice vinegar for about 30 minutes. When the content of chitosan in the silkworm bread of the present invention is less than 0.1%, the synergistic effect of hypoglycemia is insignificant, and when it exceeds 2.0%, no synergistic hypoglycemic effect can be expected. desirable.
또한 본 누에 건빵에는 대장을 튼튼하게 해주는 효과가 있는 것으로 알려진마늘이 0.1∼1.0중량%의 양으로 첨가된다. 이러한 마늘은 분쇄상태, 즙상태 또는 추출액 상태로 첨가할 수 있다. 본 누에 건빵중 마늘추출액의 함량이 0.1 중량% 보다 작은 경우에는 첨가 효과가 미미하게 되고, 1.0중량%를 초과하는 경우에는 첨가 효과가 지나쳐서 오히려 대장에 악영향을 미칠 수 있으므로 상기한 범위 한도 내에서 배합하는 것이 바람직하다.In addition, the silkworm biscuits are added in an amount of 0.1 to 1.0% by weight of garlic, which is known to have a strong colon effect. Such garlic may be added in the form of ground, juice or extract. When the content of garlic extract in the silkworm biscuits is less than 0.1% by weight, the addition effect is insignificant, and when it exceeds 1.0% by weight, the addition effect is excessive and may adversely affect the large intestine. It is desirable to.
본 발명의 누에건빵을 제조할 때에는 조성성분들을 반죽할 때 물을 사용할 수도 있으나 물 대신에 부추즙과 양파즙(이하, '부추/양파즙'이라 합니다.) 그리고 뽕나무와 감초를 함께 달인 물(이하, '뽕나무/감초액'이라 합니다.)을 사용하게 되면 본 건빵의 혈당저하기능을 증강시킬 수 있어 보다 효과적이다. 바람직한 부추/양파즙 대 뽕나무/감초액의 비율은 중량비로 1:2∼4 정도이다.When preparing silkworm biscuits of the present invention, water may be used when kneading the ingredients, but instead of water, leek juice and onion juice (hereinafter, referred to as 'leek / onion juice') and decoction with mulberry and licorice ( Hereinafter, it is called 'mulberry / licorice liquor')) can be used to increase the hypoglycemic ability of this biscuit is more effective. The preferred ratio of leek / onion juice to mulberry / licorice solution is about 1: 2-4 by weight.
또한 본 누에건빵을 먹을 때에 뽕나무액을 함께 하면 더욱 효과적이다.In addition, when you eat this silkworm biscuit with mulberry juice is more effective.
이하 본 발명을 실시예를 들어 설명하기로 한다. 하기 실시예는 본 발명을 예시하기 위한 것으로 본 발명이 이에 제한되지 않음은 물론이다.Hereinafter, the present invention will be described with reference to Examples. The following examples are intended to illustrate the invention, of course, the invention is not limited thereto.
[실시예 1]Example 1
밀가루 72.62중량%, 흑설탕 13.26중량%, 식염 0.99중량%, 식용유 6.96중량%, 전분 0.66중량%, 보릿가루 1.66중량%, 탄산수소암모늄 1.33중량%, 탄산수소나트륨 0.17중량%, 누에분말 1.66중량%, 키토산 0.33중량% 및 마늘추출액 0.33%로 이루어진 주재료에 이 주재료 100중량부 기준으로 부추/양파즙 5중량부와 뽕나무/감초액 15중량부의 비율로 각각 계량하여 준비하고, 계량된 재료를 배합기에 투입하여 13분간 저속교반하여 배합하였다. 배합이 끝난 반죽상태의 재료를 압연기에서 압연하고, 성형한 후 오븐기를 통과시켜 구워낸 다음, 냉각 후 포장하여 누에 건빵을 제조하였다.Wheat flour 72.62%, brown sugar 13.26%, salt 0.99%, cooking oil 6.96%, starch 0.66%, barley flour 1.66%, ammonium bicarbonate 1.33%, sodium hydrogencarbonate 0.17%, silkworm powder 1.66% by weight , 0.33% by weight of chitosan and 0.33% of garlic extract based on 100 parts by weight of the main ingredient of the leek / onion juice 5 parts by weight and mulberry / licorice liquor in a ratio of 15 parts by weight and prepared, and weighed ingredients in the blender The mixture was added and stirred at low speed for 13 minutes. After the blended dough was rolled in a rolling mill, molded and baked through an oven, then cooled and packaged to produce silkworm biscuits.
[실시예 2∼10]EXAMPLES 2-10
주재료 중 누에 분말과 키토산의 배합비율을 표 1과 같이 변경한 것을 제외하고는 실시예 1과 동일한 절차를 반복하여 건빵을 제조하였다.Biscuits were prepared by repeating the same procedure as in Example 1 except that the blending ratio of silkworm powder and chitosan in the main material was changed as shown in Table 1.
상기한 바와 같이 제조한 누에 건빵을 당뇨를 갖고 있는 사람 100을 대상으로 섭취하게 하고 혈당치를 측정한 결과 90% 이상이 섭취 전에 비해 혈당치가 떨어지고, 3개월간 섭취하게 한 결과 90% 이상이 혈당치가 정상상태로 호전됨을 확인할수 있었다.The silkworm biscuits prepared as described above were ingested in 100 persons with diabetes mellitus, and as a result of measuring blood sugar levels, more than 90% of the blood sugar levels were lower than before ingestion, and 3 months of intake resulted in more than 90% of normal blood sugar levels. I could confirm that the state improved.
이상 설명한 바와 같이 본 발명에 따르는 누에 건빵은 당뇨에 시달리는 사람들이 공통적으로 가지는 공복감을 해소하고 혈당을 낮춰 주는 등의 매우 유용한 효과를 제공하므로 당뇨환자가 가정에서나 등산, 낚시, 여행 중에 간식 및 비상식량으로 즐기기에 적합한 기능성 식품인 것이다.As described above, the silkworm biscuit according to the present invention provides a very useful effect, such as reducing the fasting feeling and lowering blood sugar that people with diabetes have in common, so that the diabetic at home, hiking, fishing, travel, snacks and emergency food It is a functional food suitable for enjoying.
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| KR20050009013A (en) * | 2003-07-15 | 2005-01-24 | 윤재호 | Cooking method of silkworm hardtack |
| KR100707342B1 (en) * | 2005-11-30 | 2007-04-13 | 재단법인 한국소아암재단 | Functional food using mulberry, leek and white clay and a method for producing thereof |
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| KR20050009013A (en) * | 2003-07-15 | 2005-01-24 | 윤재호 | Cooking method of silkworm hardtack |
| KR100707342B1 (en) * | 2005-11-30 | 2007-04-13 | 재단법인 한국소아암재단 | Functional food using mulberry, leek and white clay and a method for producing thereof |
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