KR20200066857A - Cooked rice including cudrania and producing process thereof - Google Patents

Abstract

The present invention relates to instant rice having efficacy in the treatment of diabetes and hypertension and a method for manufacturing the same. The method for manufacturing Maclura instant rice of the present invention includes the steps of: (a) collecting and preparing a raw material for extracting a concentrate from Maclura tree; (b) processing the collected Maclura raw material; (c) extracting Maclura liquid from the processed Maclura raw material; and (d) cooking rice by mixing the extracted Maclura liquid with water for cooking.

Description

Cooked rice including cudrania and producing process thereof, which is effective in treating diabetes and hypertension.

The present invention relates to an instant rice having a efficacy in the treatment of diabetes and hypertension using the Cudrania extract as a raw material and a method for manufacturing the same.

The rice used as a staple food is good for nutrition because the majority of the nutrients are in the rice eyes and the inner skin, but the brown rice with the skin and the inner skin intact is good for nutrition. There is a problem, and the rice except brown rice is cut off when it is painted and its skin is cut and sold as white rice with a transparent white luster.

White rice also contains nutrients such as carbohydrates, proteins, minerals, and vitamins evenly, but lacks fat, calcium, and iron to reduce immunity to diseases caused by nutritional imbalances. Therefore, in order to replenish the insufficient nutrients of rice and provide functionality, nutrients such as chitosan, minerals, calcium, and dietary fiber are added in addition to the natural substances originally possessed by rice, or a variety of grains such as barley, soybean, and sorghum are fixed. Use mixed grain foods mixed in proportions.

On the other hand, Cudrania tree is a small tree belonging to the dicotyledon nettle family Mulberry family, and contains various vitamins, dietary fiber, rutin (polyphenol), GABA (amino acid), flavonoid, etc., improving diabetes, hypertension, cancer, cholesterol, and bowel movement It is known to be effective in improving activity, anti-oxidation, and anti-cancer.

In recent years, with the development of the industry, the convenience of living is preferred due to changes in eating habits, and the use rate of instant rice such as frozen rice and sterile packed rice is rapidly increasing. In addition, health-oriented foods are preferred due to the improvement of living standards, and efforts are being made to provide higher quality foods by applying advanced science and technology to the food industry. However, to date, a variety of convenience foods using kkujippong have not been developed, and there is a need for the development of instant rice that fully utilizes the qualities of kujippong.

An object of the present invention is to provide an instant rice that can be easily consumed by a modern person, but to provide an instant rice prepared using a coujipon concentrate having an effect on preventing adult diseases such as diabetes, cancer, and high blood pressure and a method for manufacturing the same.

In order to achieve the above object, the method for preparing instant rice of kkujimbong of the present invention comprises: (a) preparing and extracting raw materials for extracting a concentrate from a kkujimbong tree, (b) processing the collected kkujimbong raw materials, (c) ) Extracting the kkujippong liquid from the processed kkujippong raw material, and (d) mixing the extracted kkujippong liquid with the water for cooking and cooking.

Here, the raw material of the step (a) is characterized in that the leaves and branches less than 1 year.

In addition, the raw material processing in the step (b) is characterized in that it includes (b1) the process of cutting the leaves and branches, and (b2) the process of drying the cut leaves and branches.

In addition, the cutting in the step (b1) is characterized in that the leaves and branches are cut to 1 cm or less.

In addition, the extraction of the kkujippong liquid in the step (c), after immersing the processed kkujippong raw material in water, (c1) extracting the kkujippong liquid by primary heating, and (c2) secondarily heating the extracted kkujippong liquid to concentrate Characterized in that it comprises a process.

In addition, in step (c1), 80 to 95° C. is applied to extract 2brix or more of the Cudrania liquid, and in step (c2), the stage of (c1) is extracted from the Cudrania sap of 50 to 60° C. It is characterized in that it is concentrated to 30 brix or more by applying heat.

By using the kkujippong extract, the kkujippong instant rice of the present invention can efficiently contain the beneficial ingredients of the kkujippong.

In addition, the kkujippong instant rice of the present invention contains a kkujippong extract, and has an advantageous effect in preventing diabetes, hypertension, and the like.

1 is a block diagram showing a process for manufacturing instant rice according to the present embodiment.

The present invention and the technical problems achieved by the practice of the present invention will be clarified by the preferred embodiments described below. Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood that the differences between the embodiments of the present invention described below are not mutually exclusive. That is, without departing from the spirit and scope of the invention, the specific shapes, structures, and properties described may be implemented in other embodiments in relation to one embodiment, and of individual components within each disclosed embodiment. It should be understood that the position or arrangement may be changed, and similar reference numerals in the drawings refer to the same or similar functions across various aspects, and the length, area, thickness, and the like, may be exaggerated for convenience.

1 is a block diagram showing a process for manufacturing instant rice according to the present embodiment.

As illustrated in FIG. 1, the instant rice using kkujimbong in this embodiment includes a kkujimbong collecting step (S11) for extracting kkujimbong raw materials from a kkujimbong tree and a kkujimbong processing step (S12) for cutting the collected kkujimbong raw materials to a predetermined size. ), kkujippong drying step (S13) of drying the cut kkujippong raw material, kkujippong liquid extraction step of extracting kkujippong liquid from the dried kkujippong raw material (S14), and kkujippong concentration step of concentrating the extracted kkujippong liquid (S15) It includes a cooking step (S16) of steaming by mixing the kkujippong liquid with water for cooking and raw rice, and an instant rice packing step (S17) of sterilizing and packaging the cooked rice. Here, the raw rice is prepared by washing in advance in a separate process (S21).

Specifically, the kkujippong collection step (S11) is a process of extracting raw materials for extracting kkujippong liquid from the vegetation state of kkujippong tree, and extracts branches and leaves from the kkujippong tree. In the present embodiment, the Cudrania tree used as a raw material is targeted for collecting young branches and leaves of the first year. Cudrania tree extracts a lot of beneficial ingredients from small branches and leaves of less than 1 year old that grew in the year.

Cudrania processing step (S12) is a process of cutting branches and leaves from a Cudrania tree to a predetermined size, and in this embodiment, it is cut to a length of about 1 cm. When cutting a tree branch to a length of about 1 cm, the branch is split and easily split. At this time, the leaves of the Cudrania are also cut to a width of 1 cm. Therefore, the active ingredient can be easily extracted from a branch and a leaf cut into a predetermined size.

If you cut the Cudrania branch too short, it is easily broken and the amount lost during the cutting process increases. If you cut too long, the branch does not crack, so the active ingredient cannot be easily extracted. Therefore, in the process of cutting, it is necessary to apply a separate splitting process.

The kkujippong drying step (S13) is a process of drying the cut kkujippong raw material for long-term storage. Non-dried branches and leaves in the living state contain toxic substances that are harmful to the human body, and this drying process eliminates these toxic effects.

In the drying process, a certain amount of the cut custard material can be put in a mesh-structured net and hung in a well-ventilated room temperature condition, or evenly spread on a mesh-structured plate and stretched in a well-ventilated room temperature condition, and the dryer is dried for rapid drying. It is preferred to use. In addition, the drying process of the present embodiment is performed for approximately 24 hours as the primary drying and secondary drying processes.

The primary drying is performed within about 2 hours at a temperature of approximately 45° C., and moisture is primarily removed during the primary drying process. After the primary drying, it is continuously made within about 22 hours at a temperature of approximately 55°C, and complete drying is performed in the secondary drying process. When drying is carried out immediately at a temperature of 55°C, the branches and leaves discolor to dark brown, so that they do not exhibit the color of the original custard, but by going through the primary drying process as in this embodiment, the cuspid mulberry material (trees and branches) is unique. Can maintain green color.

Cudrania raw material in a dried state may be used in powder form, or Cudrania liquid can be extracted using dried raw material, and in this embodiment, Cudrania liquid is extracted and used from dried Cudrania.

Cudrania extract step (S14) is a process of extracting cudrania juice from the dried cudrania raw materials. In the process of extracting Cudrania juice, 2 Cux or more Cudrania juice is extracted. Here, the brix refers to the amount of pure Cudrania when the concentrate is converted to solids, and the Cudrania sap of 2 brix concentration becomes a basic concentration that can be used for instant rice production.

The process of extracting the kkujippong liquid consists of pouring clean water to the dried kkujippong raw material and applying heat. Prepare enough water for the custard to immerse enough. Cudrania extract extract is heated to approximately 80 to 95°C in a vessel in which cudrania and water are mixed to extract cudrapon juice having a concentration of 2brix or more. Cudrania extract extracted at a concentration of 2brix can be used directly for preparing instant rice, and can be used by concentrating to a darker concentration.

The kkujippong liquid concentration step (S15) is a process of concentrating the extracted kkujippong liquid by secondary heating. Cudrania concentrate has the advantage of easy storage due to its small volume, and when used, the concentrate can be used as it is or diluted. In this embodiment, the kkujippong liquid concentration step (S15) is concentrated to approximately 30brix by removing the steam by adding a relatively low heat of 50 to 60°C to the kkujippong solution extracted with about 2brix. Cudrania concentrate concentrated with 30 brix can be stored in a sealed container at a certain amount, and can be diluted and used when preparing instant rice.

The cooking step (S16) is a process of cooking rice using the extracted kkujippong liquid or concentrate, and for this purpose, the raw material is washed in a separate process to prepare in advance (S21). The extracted Cudrania liquid can be used in combination with steam for cooking, or mixed with water when water is adjusted for cooking.

For example, cooking for instant rice may be made by a steam spraying process, and steam may be prepared by steam spraying a concentrate having a concentration of 2brix or 30brix with steam. At this time, it is preferable to mix about 20 mL to 40 mL of Cudraniapon liquid based on 2 brix for an instant rice of 210 g standard, which is usually one serving. At this time, when using the actual 30brix kkujippong concentrate, 1.33mL to 2.66mL will be mixed. If the kkujippong concentrate is mixed with less than 20 mL based on 2 brix for 210 g of instant rice, the effect of the kkujippong extract may be reduced, and if it exceeds 40 mL, there is a fear that the kkujippong will have a reluctance to taste. Therefore, if the instant rice is prepared for the purpose of kkujippong rather than a simple meal purpose, it may be possible to mix 2 mL of kkujippong liquid with more than 40 mL of instant rice of 210 g.

In addition, after cooking, sterilization may be further performed by heating at 125°C for 10 minutes.

The packaging step (S17) is a process of manufacturing the instant rice that can be finally distributed by vacuum-sealing the cooked rice in a predetermined container, and a conventional instant rice packaging process technology is applied.

Experimental Example

In this experimental example, the extract of the Cudrania extract was extracted according to the Examples, and the components of the Cudrania extract were examined. Table 1 shows the components of the kkujippong concentrate according to this example.

1. Collection and processing of Cudrania

The 1-year-old young branches and leaves were harvested from the 15-year-old Cudrania tree planted in Goseong-gun, Gangwon-do, cut into 1 cm size, placed on a shelf and dried in a dryer. The drying was dried at a temperature of 45° C. for 2 hours to first remove a certain amount of moisture, and then dried at a temperature of 55° C. for 22 hours.

2. Cudrania extract

After placing the dried Cudrania branches and leaves in a container, pour clean water and extract the Cudrania liquid while heating for approximately 8 hours while maintaining a temperature of approximately 90°C. In the extraction process, 2 brix and 4 brix Cudrania liquid were extracted as samples, respectively.

3. Component inspection by concentration

The ingredients were tested for the 2brix concentration and the 4brix concentration, and the ingredients were tested by the Korea Functional Food Institute. Referring to Table 1 below, although there are some differences by concentration, rutin (polyphenol), flavonoid, GABA (amino acid), vitamin E, biotin, calcium, magnesium, which are good nutrients and bioactive substances for diabetes and hypertension, Components such as iron, iodine, zinc, selenium, and dietary fiber were identified.

Test inspection items 4brix test result 2brix test result Test inspector Total polyphenol (mg/g) 0.22mg/g 0.05mg/g Kim*yun Total flavonoids (mg/g) 0.03mg/g Non-detection Kim*yun GABA (mg/100g) 2.97mg/100g 0.66mg/100g Lee Young Vitamin C (mg/100g) Non-detection Non-detection Lee Young Vitamin E (mgα-TE/100g) 0.16mgα-TE/100g 0.13mgα-TE/100g Choi*won Biotin (µg/100g) 17.59㎍/100g Non-detection Lee*rim Calcium (mg/100g) 9.54mg/100g 3.92mg/100g Kim*hee Magnesium (mg/100g) 4.83mg/100g 6.52mg/100g Kim*hee Iron (mg/100g) 0.07mg/100g 0.18mg/100g Kim*hee Iodine (µg/100g) 29.29㎍/100g 90.48㎍/100g Park*Jin Zinc (mg/100g) 0.41mg/100g 0.62mg/100g Kim*hee Selenium (㎍/100g) 3.75㎍/100g 3.30㎍/100g Kim*hee Dietary Fiber(%) 0.49% 0.52% Kang*hee

As described above, although exemplary embodiments of the present invention have been illustrated and described, various modifications and other embodiments may be made by those skilled in the art. These modifications and other embodiments are all to be considered and included in the appended claims, without departing from the true spirit and scope of the invention.

Claims (7)

(a) extracting and preparing a raw material to extract the concentrate from the Cudrania tree;
(B) processing the collected raw material kkujippong;
(C) extracting the kkujippong liquid from the processed kkujippong raw material; And
(D) mixing the extracted kkujippong liquid in cooking water and cooking; kkujippong instant rice production method comprising a. The method of claim 1, wherein the raw material of step (a) is
A method of manufacturing instant rice with kkujippong, characterized by being leaves and branches of less than one year. According to claim 2, wherein the raw material processing in step (b),
(b1) the process of cutting the leaves and branches,
(b2) A method of manufacturing instant rice with kkujippong, which is based on the extract of kkujippong, which includes the process of drying the cut leaves and branches. The method of claim 3, wherein the cutting in step (b1),
A method of manufacturing an instant rice with kkujippong using the kkujippong extract, which is characterized in that the leaves and branches are cut to 1 cm or less. The method of claim 1, wherein the extraction of the kkujippong liquid in the step (c),
After immersing the processed raw Cudrania in water,
(c1) Cudrania liquid is extracted by primary heating,
(c2) A method of manufacturing instant rice with kkujippong, characterized by including the process of second heating and concentrating the extracted kkujippong liquid. The method of claim 5,
In the step (c1), heat of 80 to 95°C is applied to extract 2brix or more of Cudrania liquid,
In the step (c2), the method of manufacturing the instant cup of kkujippong is characterized in that the kkujippong liquid extracted in the step (c1) is concentrated to 30 brix or more by applying heat of 50 to 60°C. Claims 1 to 6 of kkujippong instant rice prepared with the composition of any one of claims.

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