KR20210014894A - The Mixture for the manufacture of tteokbokki with resistance starch - Google Patents

Abstract

The present invention relates to a mixture composition for manufacturing stir-fried rice cake with the increased content of digestive enzyme-resistant starch and, more specifically, to a technique which uses the principle that the starch in stir-fried rice cake is broken down into glucose by digestive enzymes in the small intestine when a user eats the stir-fried rice cake to be discharged in a high molecular state without being absorbed, to manufacture stir-fried rice cake with diet and blood sugar-lowering effects. According to the present invention, the mixture composition for manufacturing stir-fried rice cake with the increased content of digestive enzyme-resistant starch discharges the starch included in the stir-fried rice cake in a high molecular state after intake while being broken down into glucose by digestive enzymes in the small intestine, thereby increasing diet therapy and blood sugar-lowering effects. Therethrough, the stir-fried rice cake helpful to health can be manufactured. The mixture composition comprises 49 to 51 wt% of 200 nm gingerol, 19.5 to 20.5 wt% of 280 nm cineol, 29 to 31 wt% of propylene glycol alginate, and 29 to 31 wt% of 200 nm quercetin.

Description

The Mixture for the manufacture of tteokbokki with resistance starch with increased starch content that resists digestive enzymes

The present invention relates to a "mixed composition for the production of tteokbokki with increased starch content resistant to digestive enzymes", and when eating tteokbokki, the starch in the tteokbokki is decomposed into glucose by the digestive enzyme of the small intestine and is not absorbed as it is a polymer It relates to a technology for manufacturing tteokbokki with diet and blood sugar-lowering effects using the principle of being discharged from the body in a state.

Starch is a mixture of amylose and amylopectin as a polysaccharide formed by long-linked condensation reactions of numerous D-glucose (glucose).

In starch, when one glucose molecule and another glucose molecule react, one molecule of water escapes and a condensation reaction occurs in which the two glucoses are connected. The more times this condensation reaction proceeds, the greater the number of connected glucose and the longer the chain. Starch is a macromolecule created by the condensation reaction of glucose. Starch is a mixture of amylose and amylopectine. Both amylose and amylopectin are molecules created by the condensation reaction of many glucose. However, other molecules can be made depending on which part of glucose participates in the condensation reaction, and amylose and amylopectin are molecules in such a relationship. Some starch has a structure like amylose and some has a structure like amylopectin. Therefore, starch is referred to as a mixture of amylose and amylopectin. The ratio of amylose to amylopectin is generally constant regardless of the type of starch. In general, it contains 20-25% amylose and 75-80% amylopectin. However, not all starch molecules are such, and glutinous rice and waxy corn have little amylose and consist only of amylopectin.

Starch is a white powder that has no taste or odor and does not dissolve in water. The molecular weight is 50,000 to 200,000, and the specific gravity is about 1.65. When hot water is poured into the starch or water is poured and heated, the starch particles expand and become a viscous liquid, that is, a paste. This phenomenon is called gelatinization, and it can be seen in a generally constant temperature range depending on the type of starch. In addition, when iodine solution is added to the starch, it changes color to blue (amylose) or reddish brown (amylopectin), which is called iodine-starch reaction. The iodine-starch reaction is usefully used to detect starch.

Starch is the substance that plants with chlorophyll make through photosynthesis. Starch is one of the important storage substances contained in seeds, roots, stems, egg roots, and fruits of plants. In addition, starch is a type of carbohydrate and is an important substance as a nutrient source in higher animals. Rice is also mostly made of starch. When foods containing starch, such as rice, are consumed, large starch molecules are decomposed into a number of glucose molecules by digestive enzymes from salivary glands and pancreas, and these are absorbed into the body. After that, it plays many important roles, such as being used to create energy.

Starch is divided into sweet potato starch, potato starch, wheat starch, corn starch (corn starch), etc., depending on the raw material. In particular, sweet potato starch is hydrolyzed with acid or enzymes to make starch syrup and glucose, which are used as raw materials for snacks, jams, and liquor. do. Different starches are used in textiles, grasses, foods, medicines, etc., using their respective properties.

A closer look at starch is as follows.

Various plants contain starch, especially in staple food materials. Most of the starch humans consume comes from grains such as rice and wheat, and stem/root plants such as potatoes. Therefore, foods such as bread, rice, and noodles, which are staple foods, all contain starch. And although it is not for staple food, various ingredients such as barley, soybean, sorghum, and sweet potato are also grown, and these also contain starch.

Starch is tasteless, odorless, and white. The starch itself has no taste, but if it is chewed for a long time, it is decomposed into sugars by an enzyme called amylase in saliva, and it tastes sweet.

Starch is composed of two components: amylose and amylopectin. Both are polysaccharides, and glucose is bound in a straight chain and spiral form, and amylopectin is a branched form of glucose. Depending on the type of plant, the ratio of the two is different, but it is usually composed of 20-25% amylose and 75-80% amylopectin.

Glucose molecules contained in starch are easily hydrolyzed. On the other hand, fiber, which is the same polysaccharide and is common in plants, does not hydrolyze well. Therefore, starch is easily digested, but fiber is difficult to digest, so in mammals, only herbivores can digest it with the help of intestinal bacteria. However, starch is also difficult to digest with raw starch itself. Starch has a semi-crystalline structure because digestive enzymes do not digest such substances well. Therefore, eating raw starch is difficult to absorb in the duodenum and small intestine, and degradation by bacteria occurs in the colon. When water is poured into the starch and heat is applied, the starch is transformed into a form that is easily digested, which is called alpha (α) or gelatinization. Usually the starch is gelatinized during the cooking process.

Starch is hydrolyzed into sugar by an enzyme called amylase. There are two types of amylase: alpha amylase and beta amylase. Alpha amylase is also called a liquefaction enzyme because it makes the starch solution a clear solution by randomly decomposing the bonds of the starch. There is a lot of alpha amylase in human saliva, and the pancreas also secretes this enzyme. Beta amylase is also called a saccharification enzyme because it breaks down starch into maltose and turns the starch solution into a sugar solution. Beta amylase also plays an important role in brewing. This is because beta-amylase is contained in grains, which are the raw material of alcohol, and this provides food (?) to yeasts that produce alcohol by converting the grains' starch into maltose.

Strangely, water mixed with starch is added when you put your hand in slowly, but when you hit it with a fist, it becomes hard and the hand does not go into it. And if you put your hand in and take it out slowly, it will fall out, but if you try to take it out quickly, it won't.

This phenomenon is called viscoelasticity, and it is strong against instantaneous impacts because water enters a kind of void in the molecular structure, but when it moves slowly, the water in the structure escapes and becomes soft.

Green plants do photosynthesis, a process that uses light energy to make glucose from carbon dioxide. The produced glucose is mainly transformed into starch and stored in chloroplasts or especially starches. This starch accumulates in seeds, roots, fruits, and fruits, and is used to prepare for the growth of the next generation. There is a reason why plants do not directly store glucose, a product of photosynthesis, but instead turn it into starch. Glucose is soluble in water and has a tendency to attract water because it is hydrophilic. Therefore, when glucose is stored, water is also stored together, and a lot of space is required for storage. On the other hand, since starch is not soluble in water, it can be stored in less space than glucose. Therefore, when glucose is transformed into starch, it has the advantage of accumulating a large amount in a small space.

Starch is used in cooking as it is, or it is processed and transformed into sugar before use.

Starch is the main ingredient, and there is a point. It is a transparent noodle used in japchae and fried dumplings, and is made from potato or sweet potato starch. In North Korea's Hamgyeong-do, it is called Nongma Noodles, so noodles are made with potato starch and eaten. Jjolmyeon is made by mixing starch and flour. In Chinese cuisine, it is used for tempura. Chinese-style tempura uses starch, not flour. Dissolve in water, settle well, and use only the sediment at the bottom. It is also used as an additive in cooking. The added starch thickens the food, and (especially in Western dishes) also serves to shape the food. In Korean or Chinese food, water and starch are mixed in a 1:1 ratio to make "water starch (starch water)". Waterstarch is especially commonly used in Chinese food, and the most common is the sweet and sour pork broth, and it is also used for lactic acid seol and palbochae. Starch serves to thicken the broth or sauce or to keep the soup from cooling down quickly. It is also used to add shine to stir-fried dishes. In Korean cuisine, water starch is often added to stir-fried octopus or steamed seaweed, and starch is also added to sauces such as seafood bowls. In Western cuisine, it is used for pudding or custard.

It is used directly as a food ingredient, but it is also processed and used in other forms. In fact, the amount of usage here is incomparably higher. Starch can be hydrolyzed into a simpler form of sugar by acid or saccharification enzyme, and the product of this decomposition is called starch sugar. Starch sugar includes maltodextrin, liquid glucose, liquid fructose, and starch syrup. Starch sugar is overwhelmingly used among ingredients that use starch as a raw material, and is used as a sweetener to give a sweet taste to various foods and beverages. Also, sugar alcohol is made by reducing starch sugar, including xylitol and sorbitol.

Tteokbokki is a food that is eaten by stir-frying or boiling garedeok and subsidiary materials in seasoning. The most common method is red tteokbokki using red pepper paste, and there is also a method using seasonings such as soy sauce, ketchup, curry, jajang, and cream sauce. It is one of the representative snacks in Korea, along with sundae, tempura, ramen, and kimbap, and also one of the representative street foods.

Various vegetables, fish cakes, processed meats, boiled eggs, ramen and vermicelli, etc. If you cut the rice cake diagonally like Tteok-guk, you can feel the flavor of the seasoning which has a soft and soft texture, and there are also places where you can cut the bon-eo-muk diagonally, and this is delicious as it is. Perhaps because of this, men and women of all ages enjoy eating. However, red tteokbokki using red pepper paste, which we often think of, rather than royal tteokbokki, is a food with a shorter history than we thought. Therefore, at one time, the taste and recipe of tteokbokki tended to be somewhat uniform, but in recent years, with the development of various cooking methods, tteokbokki is also evolving in various ways.

In Joseon, it was eaten with soy sauce tteokbokki, which is a royal dish in soy sauce mixed with meat, vegetables, and stir-fried rice cakes. According to the origin, it is generally considered as a dish developed from rice cake steaming. It was a dish that existed even during the Japanese colonial period, but it was transformed into the modern Tteokbokki through warring. Modern tteokbokki is a South Korean specialty dish completed after the truce of the Korean War. In North Korea, tteokbokki is not a popular snack or food, and although Koreans living in Yanbian or watching South Korean movies and dramas have known the food itself, very few people eat it because they are not familiar with it.

It is largely divided into'Wheat Tteokbokki' and'Rice Tteokbokki' according to the ingredients of the rice cake used in Tteokbokki.

Resistant starch refers to a starch that is absorbed into the body and is not decomposed into glucose by digestive enzymes in the body and is discharged to the outside of the body while maintaining the state of a polymer compound.

Existing tteokbokki not only acts as a diabetes inducing factor due to the inclusion of excessive sugar and salt, but is also pointed out as a cause of obesity.

Unexamined Patent Publication No. 10-2014-0092894 (Publication date 2014.07.24) Publication Patent Publication No. 10-2017-0127986 (published date 2017.11.22)

Accordingly, the present invention has been devised to solve the above problems, and the main object thereof is to provide a mixed composition capable of improving the diet and allotment lowering effect by increasing the content of resistant starch in tteokbokki.

Other objects of the present invention are not limited to the objects mentioned above, and other objects that are not mentioned will be clearly understood by those skilled in the art from the following description.

The present invention comprises the steps of preparing a mixed composition for forming resistance starch; Processing the mixed composition into fine powder; Depositing the fine powder on the surface of white rice through a wet coating method; Pulverizing the finished white rice with improved resistance starch; It characterized in that it comprises the step of producing a tteokbokki using the pulverized resistant starch-containing rice flour.

As described above, the "mixed composition for manufacturing tteokbokki with increased starch content resistant to digestive enzymes" according to the present invention is not decomposed into glucose by digestive enzymes in the small intestine after ingestion of the starch in the tteokbokki. It is a soy that is discharged into the body, which can lower blood sugar and improve diet. Through this, as a result, it is possible to manufacture tteokbokki that is beneficial to health.

The "mixed composition for the production of tteokbokki with increased starch content resistant to digestive enzymes" according to the present invention is characterized in that it is composed of "gingerol, cineol, quercetin".

Looking at the specific content of the "mixed composition for the production of tteokbokki with increased starch content resistant to digestive enzymes" according to the present invention.

Gingerol is one of the spicy ingredients of ginger. It plays a role in reducing lipids in the body, antibacterial effect, suppressing tumor, and inhibiting DNA damage. It also reduces migraines and reduces vomiting caused by pregnancy or motion sickness.

The chemical formula is C17H26O4, the molecular weight is 294.38g/mol, and the melting point is 30~32℃.

It is divided into oleoresin, an organic solvent extract, and essential oil obtained by water vapor. As a spice, it has the same spicy flavor as chili pepper. It is usually found as a tangy yellow oil, but in some cases it is in the form of a crystalline solid that does not dissolve well. During cooking, the gingerol of the ginger turns into a zingerone, which turns into a sweet flavor and becomes less spicy.

Gingerol has been reported to have pharmacological effects such as lipid-lowering effect, antibacterial effect, tumor suppression, and DNA damage suppression effect. It also reduces migraines and reduces vomiting caused by pregnancy or motion sickness. It has been reported that administering Gingerol orally orally inhibits autonomic activity such as prolonging sleep time, and plays a role in lowering blood pressure in the cardiovascular system.

Cineol is a colorless liquid, natural organic compound that has a fresh camphor-like smell, aroma, and a cool taste. It is included in laurel leaves, mugwort, Naruk flower, rosemary, sage and aromatic plant leaves, and is used as a spice, perfume, and cosmetics.

The chemical formula is C10H18O, molecular weight is 154.25g/mol, density is 0.9225g/cm3, melting point is 1.5℃, boiling point is 176℃, and flash point is 49℃. It has a fresh camphor-like smell, a fragrant aroma, and a cool taste. Insoluble in water, soluble in ether, ethanol and chloroform. Eucalyptus contains over 90% of vegetable aromatic oils. It is also included in the leaves of laurel, mugwort, naruto, rosemary, sage and aromatic plants. It is used as a spice, perfume, and cosmetics because of its soft, sweet aroma and taste. It is also used as a raw material for gargling potions and cough suppressants to remove bad breath.

It is valuable as a treatment for chronic obstructive pulmonary disease and asthma, is effective in alleviating inflammation and pain, and plays a role in killing leukemia cells. It plays a role through inhibition of mediators that cause a lot of secretion in the airway tube and increased release of inflammatory mediators. In human leukocytes, the monoterpene of eucalyptus oil, which stimulates the production of cytokines (active liquid factors that exerts anti-tumor effects) and inhibits arachidonic acid metabolism, inhibits polyclonal antibodies and exhibits anti-inflammatory effects.

It is also used as a suppository to treat respiratory anxiety, and is known to be an effective treatment for venous sinusitis in a temporarily suppressed experiment. Other studies reported that cineol administration alleviated unscientific secretion, obstruction of nasal noise, loss of general health, sensitivity to trigeminal pressure points, and frontal lobe headache.

Quercetin is one of the flavonoids, its molecular formula is C15H10O7, its molecular weight is 302, its state is a yellow crystalline solid, its density is 1.799 g/cm3, its melting point is 316 °C (601 °F; 589 K). to be.

There are so many in nature. Most of them exist as glycosides. Depending on the type of sugar, there are glycosides such as quercitrine, isoquerctrin, quercimeritrin, abiculaline, hyperine, reynoutrin, quercituron, and rutin.

It is a yellow fine needle-shaped crystal and contains 2 molecules of crystal water. Insoluble in cold water. It dissolves slightly in hot water. Easily soluble in hot alcohol and glacial acetic acid. Difficult to dissolve in cold alcohol or ether. It dissolves yellow in alkali and then turns brown. It has a dark greenish brown color in iron(III) chloride and turns dark red when heated. Brick-colored precipitates are formed from lead acetate. It is dark red with magnesium and hydrochloric acid.

Flavonoids (flavonols) are widely distributed in plants. Like many other phenolic heterocyclic compounds, it is an antioxidant. Glycosylated forms include rutin and quercetrin.

The chemical structure of a molecule is determined by the arrangement of atoms and the chemical bonds between those atoms. The quercetin molecule is composed of 10 hydrogen atoms, 15 carbon atoms and 7 oxygen atoms, for a total of 32 atoms. There are a total of 34 chemical bonds in the quercetin molecule, which are 24 non-hydrogen bonds, 14 multiple bonds, 1 single bond, 2 double bonds, 12 aromatic bonds, 3 6-membered rings, 1 10-membered ring, It consists of 1 ketone (aromatic), 1 hydroxyl group, 4 aromatic hydroxyl groups and 1 ether (aromatic).

[Table 1] shows the composition ratio of the "mixed composition for manufacturing tteokbokki with increased starch content resistant to digestive enzymes" composed of the above-mentioned substances.

The above composition ratio is the result of finding the most suitable golden ratio through repeated experiments.

[Example]

1. Mixing process of mixed composition

50 parts by weight of Gingerol having an average particle diameter of about 200 nm, 20 parts by weight of Cineol having an average particle diameter of about 280 nm, and 30 parts by weight of Quercetin having an average particle diameter of about 200 nm were evenly mixed. This is coated on the surface of the polished rice with an average thickness of 0.02mm through a binder.

2. Rice Cake Manufacturing Process for Tteokbokki

The rice containing resistant starch prepared in step 1 is finely crushed to about 2,000 mesh to be powdered. Make rice cake for tteokbokki using rice flour that has turned into powder.

In the above, in order to describe the "mixed composition for the production of tteokbokki with increased starch content resistant to digestive enzymes" according to the present invention, a specific example was described, but the technical idea of the present invention is limited from these specific examples. From the claims and the detailed description of the invention, the degree to which a person skilled in the art can sufficiently change or deform will be understood as the scope of the invention.

Claims (1)

200nm Gingerol 49-51wt%, 280nm Cineol 19.5-20.5wt%, Propylene Glycol Alginate 29-31wt%, 200nm Quercetin lginate 29-31wt% "Mixed composition for the production of tteokbokki with increased starch content resistant to digestive enzymes," characterized in that it consists of part.