KR20210039769A - Manufacturing method of Nurungi using liquerfied Opuntia humifusa - Google Patents

Abstract

The present invention relates to a method of preparing scorched rice using an Opuntia humifusa solution, and more specifically, to a method of preparing scorched rice using an Opuntia humifusa solution, which comprises the steps of: a) extracting a mixture of stems, fruits, and roots of Opuntia humifusa using an aqueous alcohol solution and concentrating the extract thereof to prepare Opuntia humifusa mucilage; 2) removing alcohol from the Opuntia humifusa mucilage to prepare Opuntia humifusa juice; 3) removing only outer hull of brown rice, milling the brown rice for one minutes so that rice germ remains, soaking the brown rice to soften the brown rice; 4) placing the softened brown rice on a sieve to drain water therefrom so that the brown rice swells; 5) mixing the swollen brown rice with the Opuntia humifusa juice prepared in the step 2) so that the Opuntia humifusa juice is roundly applied to a surface of the brown rice; 6) cooking the coated brown rice and aging the brown rice in the Opuntia humifusa juice for an hour; 7) thinly spreading the aged brown rice on a metal plate and roasting the brown rice at a temperature of 160 to 170℃ so as to prepare scorched rice; and 8) drying the scorched rice. The present invention enables the intake of scorched rice which maintains a physiologically-active effect such as antioxidant and anti-diabetic activities, from which a unique astringent taste of Opuntia humifusa is removed, and which has excellent taste, flavor, and overall preferences, does not contain chemical additives at all, thereby being safely consumed, and has improved storage properties such that scorched rice having functionality of Opuntia humifusa can be consumed while stored for a long time.

Description

[Manufacturing method of Nurungi using liquerfied Opuntia humifusa}

The present invention relates to a method for producing nurungji using a liquid cheonnyeoncho.

Opuntia humifusa is a perennial plant of the cactus (Opuntia) family and belongs to the Opuntioideae family, and the stem is similar to the palm of the hand, so it is also called the palm cactus. It is a Korean native edible cactus that has the characteristics of maintaining strong vitality without freezing and dying even in winter outdoors by reducing its moisture by half even in cold temperatures below -20℃ (Cho Y, Choi MY (2009) Korean J Food Cookery Sci, 25 , 134-142). Unlike ginseng, cultivation of Cactus Cactus is called'Taesam Cactus' because it does not affect the soil even if it is cultivated in one place for several decades after transplanting it once into the ground. Rather, the pharmacological effect of the roots and stems increases, and the root smells of ginseng. (Lee DH (2011) MS thesis. Seokyeong University, Seoul, Korea). In addition, the nutritional functional ingredients of Cheonnyeoncho contain a large amount of nutrients such as polyphenol compounds, dietary fiber, vitamins, calcium, minerals, amino acids, and complex polysaccharides, among which dietary fiber and calcium are contained in large amounts compared to other plants ( Choi JH (2010) MS thesis.Kyonggi University, Seoul, Korea).

In several ways, Cheonnyeoncho is distinguished from Opuntia ficus-indica var saboten Makino, an opuntia ficus-indica var saboten Makino, which is widely distributed in Jeju Island. As it prevents freezing and dehydration, it does not suffer even in winter below 20℃. Second, Cheonnyeoncho grows close to the ground, but Baengnyeoncho grows to a height of 1m or more.

Cheonnyeoncho has high protein content, so it tastes good and has high nutritional value. Most carbohydrates are composed of dietary fiber, which is an essential ingredient for diet and health. The content of dietary fiber is about 5%, which is higher than that of arrowroot, and the content of vitamin C is about 1%, which is higher than that of other cacti or aloe. When analyzing the leaves of Cheonnyeoncho, fat and salt are very low, and the contents of dietary fiber, vitamin C, and calcium are high. So, Cheonnyeoncho can be used by people with diabetes and has a high content of essential amino acids.

Cheonnyeoncho (千年草) cactus contains a lot of super-strong antioxidants (flavonoids), so it has excellent ability to remove harmful oxygen, and it is known for its strong resistance to oxidation and inflammation, which are the most important factors of aging and disease, and its ability to improve. In addition, Cheonnyeoncho cactus is known to be useful for dementia suppression, cerebral vascular system, diabetes and other adult diseases, and alcohol metabolism. In other words, Cheonnyeoncho cactus captures and removes active oxygen, which is the main cause of adult diseases, and contains a large amount of flavonoids, which are excellent in anti-aging, anti-oxidation, anti-cancer effects, and anti-inflammatory properties, and have antiviral, anti-blood coagulation, acute hepatitis inhibition, and high blood pressure have.

The stems and fruits of Cheonnyeoncho are used in adult diseases such as arteriosclerosis, diabetes, gastroenteritis, and high blood sugar. In addition, several studies have shown that Cheonnyeoncho has sulfation effect, antibacterial effect, gastric ulcer healing effect, liver function protection effect, contact dermatitis relief effect, anti-inflammatory effect and anti-inflammatory effect. In addition, it contains 48.5% of dietary fiber, which helps prevent constipation and intestinal activity, and contains higher amounts of other minerals, saponins, amino acids, and complex polysaccharides than other crops, and contains large amounts of calcium and unsaturated fatty acids. In addition, it has a high level of phenolic compounds known to protect the human body from diseases and aging, activate cells that restore damaged body tissues during normal metabolic processes, inhibit cancer cell growth, and prevent various cancers. , It has excellent antibacterial properties.

Studies on physiological activities such as anti-oxidation, antibacterial, and anti-cancer effects have been reported mainly on cheonnyeoncho cactus, as well as studies on the immune activity of mucilage polysaccharides isolated from cheonnyeoncho. Research on processed products using cheonnyeoncho is rice makgeolli and cookies. , Korean wheat noodles, wine, raw noodles, rice cakes, bread, beverages, etc. to improve the usability of the quality characteristics to improve the research has been reported. Cheonnyeoncho cactus has five colors such as blue stems, red fruits, yellow flowers, white roots, and black seeds excluding thorns. It seems that product development is possible by utilizing the characteristics. Studies on the physical properties and functional components of Cheonnyeoncho powder have been reported, but it is still insignificant. When developing processed products using Cheonnyeoncho, the processing method may vary depending on the type or characteristics of the product, so various studies to find appropriate conditions have been conducted. need.

On the other hand, as a prior art related to the present invention, in Korean Patent Publication No. 2000-0066837, the palm cactus fruit is placed in a high-pressure heater and heated and compressed at a temperature of 110 to 125°C for 2 to 4 hours to extract the stock solution, and then the extracted fruit extract stock solution Vitamin C and oligosaccharides are added to the mixture and concentrated 100 times or more to obtain a high concentration of palm cactus fruit, and this high concentration is used as polyvinyl acetate, polymethyl acrylate, polymethyl methyl acrylate, and poly-2-hydroxyethyl methyl acrylate. , Polyvinyl acetal, polycaprolactone, ethyl cellulose, hydroxypropyl methyl cellulose, or a mixture thereof is encapsulated with a coating material selected from a method of manufacturing a health food soft capsule.

In addition, Korean Patent Laid-Open Publication No. 2005-0081096 discloses (1) A method for producing fermented palm cactus fruit powder comprising the step of obtaining a fermented extract of palm cactus fruit using a mixture of sugar and lactic acid bacteria and lyophilizing it to powder ( 2) the fermented powder prepared in the same way and (3) the fermented palm cactus fruit fermented milk comprising the step of fermenting by mixing the fermented powder into sterilized milk and mixing white sugar and lactic acid bacteria, and (4) in the same way. There is a description of the fermented palm cactus fruit powder related to the fermented milk to be manufactured and the method of manufacturing the fermented milk.

However, Cheonnyeoncho has a disadvantage in that it is difficult to prepare an extract because it contains a ferpen component and so on, it has a somewhat uncomfortable taste to be eaten as a juice, and the meat quality is dense and hard. In addition, due to the problem that it is difficult to extract active ingredients or process into various types of food due to the presence of viscous mucus due to pectin or polysaccharides, which are the main components constituting the stem, fruits and roots of Cheonnyeoncho, Cheonnyeoncho has yet to be It is difficult to use as a health functional food that allows you to consume the nutrients of the food as it is. As such, Cheonnyeoncho has a technical limitation that it is very difficult to mix with other ingredients because it contains a large amount of viscous mucous polysaccharides. Despite being a food material with excellent efficacy, it is still difficult to develop into various processed foods. Therefore, it is required to develop it as a food material so that it can be applied to various processed foods by reducing the viscosity.

On the other hand, Nurungji is one of the most sought after snack streets when there were not so many snacks, bread, and other snacks like today. It is known as a health food for meals that best suits your taste buds. Conventionally, there are several prior art related to nurungji. Among them, Korean Patent Laid-Open Publication No. 1998-0008033 uses brown rice, grains, and vegetables in a grinder in an appropriate ratio and pulverized, and then added to a heat cooker with an appropriate amount of water. It relates to a "manufacturing method of nurungji" in which nurungji is produced by heating for an appropriate time, and Korean Patent Laid-Open Publication No. 10-2006-0083074 extrudes a mixture of grain flour and modified acetic acid starch pulverized into 70-100 mesh. After manufacturing artificial rice, artificial rice is immersed in water to form, and the molded mixture is heated and baked to produce nurungji. It relates to a "Nurungji manufacturing method" in which a nurungji product made as a raw material is manufactured portablely so that nurungbap can be eaten only by pouring hot water above a certain temperature, and Korean Patent Registration No. 10-0529823 is Godolbab obtained by a rice cooking process. It relates to a "method for producing nurungji" in which 90% by weight of a flavoring material is mixed with 10% by weight and then heated to produce nurungji, and these disclosed inventions use almost white rice as the main raw material, so the preparation of the liquid cheonnyeoncho of the present invention The raw material was completely different and there was a problem different from the effect of the present invention in terms of nutritional value.

Accordingly, the present inventors mainly use the fruits and stems as raw or juice for salads and use them as edible or food substitutes, but while trying to develop them as functional foods of Cheonnyeoncho that were not developed as various processed foods, Cheonnyeoncho fruit, stem and root mixture The present invention was completed by developing nurungji using the liquid solution of, and confirming that its functionality and preference are high.

It is an object of the present invention to provide a method of manufacturing Cheonnyeoncho nurungji, which is used as a health functional food that can conveniently consume all parts of Cheonnyeoncho without loss of nutrients. Specifically, the present invention is to provide a new food material and various processed foods using the same as a functional crop suitable for the well-being era. It overcomes the shortcomings of and has excellent antioxidant activity to make it easier to consume Cheonnyeoncho, which makes it easier to consume the functionality of Cheonnyeoncho, which is useful for health, improves preference, and makes it easy to store and carry. To provide.

In order to achieve the above object, the present invention comprises the steps of 1) extracting a mixture of stems, fruits, and roots of Cheonnyeoncho with an aqueous alcohol solution and then concentrating it to prepare mucilage of Cheonnyeoncho; 2) preparing a liquid juice of Cheonnyeoncho by removing alcohol from the mucilage of Cheonnyeoncho; 3) Peeling only the outer skin of brown rice, grinding it in 1 minute so that the rice buds remain intact, soaking in water, soaking and softening the brown rice; 4) swelling the softened brown rice naturally by placing it in a sieve so that the water drains out; 5) mixing the swollen brown rice with the cheonnyeoncho liquid juice of step 2), and coating the cheonnyeoncho liquid juice in a round shape on the surface of the brown rice; 6) cooking rice with the coated brown rice, and aging it again with the Cheonnyeoncho liquid for 1 hour; 7) thinly spreading the aged brown rice on a metal plate, and baking it at 160 to 170°C to prepare nurungji; And 8) drying the nurungji; provides a method for producing nurungji using a liquid solution of Cheonnyeoncho.

In addition, the present invention provides a nurungji using the liquid cheonnyeoncho prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of 1) extracting a mixture of stems, fruits, and roots of Cheonnyeoncho with an aqueous alcohol solution and then concentrating it to prepare mucilage of Cheonnyeoncho; 2) preparing a liquid juice of Cheonnyeoncho by removing alcohol from the mucilage of Cheonnyeoncho; 3) Peeling only the outer skin of brown rice, grinding it in 1 minute so that the rice buds remain intact, soaking in water, soaking and softening the brown rice; 4) swelling the softened brown rice naturally by placing it in a sieve so that the water drains out; 5) mixing the swollen brown rice with the cheonnyeoncho liquid juice of step 2), and coating the cheonnyeoncho liquid juice in a round shape on the surface of the brown rice; 6) cooking rice with the coated brown rice, and aging it again with the Cheonnyeoncho liquid for 1 hour; 7) thinly spreading the aged brown rice on a metal plate, and baking it at 160 to 170°C to prepare nurungji; And 8) drying the nurungji; provides a method for producing nurungji using a liquid solution of Cheonnyeoncho.

In the method for producing nurungji using the cheonnyeoncho liquid liquid of the present invention, it is preferable to mix 10 to 30 parts by weight of cheonnyeoncho fruit and 1 to 10 parts by weight of cheonnyeoncho root to 100 parts by weight of the cheonnyeoncho stem in order to prepare the optimum liquid juice, and , In order to improve the taste of nurungji and maintain the functionality of cheonnyeoncho, the baking step of step 6) is preferably lasted for 10 to 15 minutes, and the drying of step 7) has a moisture content of 4 to 6 in order to improve the taste of nurungji. It is desirable to make it a %.

In addition, in the method for producing nurungji using the liquid cheonnyeoncho of the present invention, in 100 parts by weight of a mixture of stems, fruits, and roots of the cheonnyeoncho, in the crowd consisting of bokbunja, cornus, tosaja, red ginseng, green tea, ginkgo, walnuts, and walnuts. It is preferable to mix 10 to 30 parts by weight of selected one or more powdered medicinal materials, and at this time, the manufacturing method is powdered with 20 parts by weight of cheonnyeoncho fruit and 5 parts by weight of cheonnyeoncho roots to 100 parts by weight of the cheonnyeoncho stem, and 20 parts by weight of bokbunja powder, cornus milk Additional ingredients selected from the group consisting of 20 parts by weight of powder, 20 parts by weight of soilja powder, 20 parts by weight of red ginseng powder, 20 parts by weight of green tea powder, 20 parts by weight of ginkgo powder, 20 parts by weight of excellent powder, and 20 parts by weight of walnut powder are further mixed. , It is most preferable to extract it with an aqueous ethanol solution.

In the present invention, in order to ingest the nutrients of Cheonnyeoncho and rice as it is, the brown rice was milled in 1 minute with only the outer skin peeled, mixed with Cheonnyeoncho liquid, cooked rice, and then aged again with Cheonnyeoncho liquid for 1 hour. One minute of brown rice still has rice, but it is coarse, so it is desirable to cook rice with cheonnyeoncho and re-age it.

In addition, the present invention provides a nurungji using the liquid cheonnyeoncho prepared by the above method.

As described above, the present invention maintains physiologically active efficacy such as antioxidant and antidiabetic activity, eliminates the astringent taste peculiar to Cheonnyeoncho, and consumes nurungji excellent in taste, aroma, and overall preference. The present invention is by using 1 minute of brown rice with the rice grain as it is

You can consume the nutrients of Cheonnyeoncho and rice as it is. In addition, since no chemical additives are added, it can be consumed with confidence, and because of improved storage properties, there is an advantage that nurungji, which has the functionality of cheonnyeoncho, can be stored for a long time while ingesting. In addition, since it contains functional ingredients of Cheonnyeoncho, which are beneficial to the human body, such as calcium, vitamin C, dietary fiber, flavonoids, saponins, amino acids, and complex polysaccharides, it improves blood circulation, strengthens bone and joint functions, improves immunity, toxins and waste products. It has the effect of excretion, alleviation of gastrointestinal disorders, suppression of aging, improvement of atopy, dry skin, relief of constipation and prevention of hemorrhoids.

The present invention shows a method for producing nurungji using liquid juice of cheonnyeoncho stems, fruits, and roots.

In the above, the Cactus Cactus can be used to remove foreign substances after washing, and unless otherwise specified below, the Cactus Cactus refers to removing foreign substances after washing with water.

The Cheonnyeoncho cactus, which is a raw material for manufacturing the Cheonnyeoncho cactus fermented powder in the above, may use any one or more parts selected from stems and fruits of Cheonnyeoncho cactus, and preferably a mixture thereof is preferably used.

Cut the stem of cheonnyeoncho into 5 ~ 15 cm size, and use the cheonnyeoncho fruit by itself or cut into 2 ~ 4 parts.

Hereinafter, a preferred embodiment according to the present invention will be described in more detail by presenting it in more detail. However, the following examples are provided so that the present invention may be sufficiently understood by those of ordinary skill in the art, and may be modified in various other forms, and the present invention is limited by the above examples. It is not.

<Example 1> Preparation of cheonnyeoncho liquid juice nurungji 1

The washed cheonnyeoncho stems, fruits, and roots were collected, washed thoroughly with water, and then dried. The stems, fruits, and roots of Cheonnyeoncho were pulverized into fine powder having a size of 200 mesh, added to an extractor, extracted for 12 hours with an 8-fold 70% ethanol aqueous solution based on the total weight, and concentrated to prepare Cheonnyeoncho mucus. At this time, 20 parts by weight of cheonnyeoncho fruit and 5 parts by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems. An aqueous solution of Cheonnyeoncho liquid juice was prepared by evaporating the ethanol component from the mucilage of Cheonnyeoncho by heating in a bath at 78°C.

Separately, brown rice was milled in 1 minute with only the outer skin removed, soaked in water, soaked and softened, and then swelled in a sieve to allow natural swelling as the water drained. As a result of mixing the swollen brown rice and the liquid juice of Cheonnyeoncho, the liquid juice of Cheonnyeoncho was coated on the surface of the brown rice. Rice was cooked with the brown rice coated with the Cheonnyeoncho liquid juice and then aged again with the Cheonnyeoncho liquid for 1 hour, and then nurungji was prepared with a nurungji machine. At this time, in order to consume the nutrients of Cheonnyeoncho and rice as it is, 1 minute of brown rice still had rice, but it was rough, so the rice was cooked with Cheonnyeoncho and then ripened again. In addition, the production of nurungji with a nurungji machine was prepared by spreading thinly on a metal plate and baking at 160 to 170°C for 10 to 15 minutes. The baking temperature and time satisfies both the improvement of taste of nurungji and maintenance of the functionality of Cheonnyeoncho. The prepared nurungji was dried to have a moisture content of 4 to 6% to enhance the taste of nurungji.

<Example 2> Preparation 2 of cheonnyeoncho liquid juice nurungji

Nurungji was prepared in the same process as in Example 1. However, 10 parts by weight of cheonnyeoncho fruit and 1 part by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems.

<Example 3> Preparation 3 of cheonnyeoncho liquid juice nurungji

Nurungji was prepared in the same process as in Example 1. However, 30 parts by weight of cheonnyeoncho fruit and 10 parts by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems.

<Examples 4 to 11> Preparation 4 to 11 of cheonnyeoncho liquid juice nurungji

20 parts by weight of cheonnyeoncho stalks, 20 parts by weight of cheonnyeoncho roots, 5 parts by weight of cheonnyeoncho roots, and 20 parts by weight of bokbunja powder (Example 4), 20 parts by weight of cornus powder (Example 5), soil powder before extraction with an aqueous ethanol solution 20 parts by weight (Example 6), 20 parts by weight of red ginseng powder (Example 7), 20 parts by weight of green tea powder (Example 8), 20 parts by weight of ginkgo powder (Example 9), 20 parts by weight of excellent powder (Example 10) and 20 parts by weight of walnut powder (Example 11) were further mixed with selected ingredients to perform extraction. The following process is the same as in Example 1. The above ingredients were used to enhance health function or sensory function.

<Comparative Example 1>

Nurungji was prepared in the same process as in Example 1. However, 5 parts by weight of cheonnyeoncho fruit and 1 part by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems.

<Comparative Example 2>

Nurungji was prepared in the same process as in Example 1. However, 40 parts by weight of cheonnyeoncho fruit and 20 parts by weight of cheonnyeoncho root were included in 100 parts by weight of cheonnyeoncho stems.

<Comparative Example 3>

Nurungji was prepared in the same process as in Example 1. However, during the final production of Nurungji, the nurungji was dried so that the moisture content was 3% or less.

<Comparative Example 4>

Nurungji was prepared in the same process as in Example 1. However, during the final production of Nurungji, the nurungji was dried so that the moisture content was 7% or more.

<Experimental Example 1> Sensory evaluation

Comparative Examples and Examples 1 to 3 and Comparative Examples 1 to 4 by performing a sensory test of the nurungji prepared and compared.

The sensory test was evaluated using a 9-point evaluation method by classifying taste, aroma, and chewability. At this time, eating was done by chewing without separate water. In consideration of age and gender, a total of 40 men and women in their 30s and 40s were selected for each age group. The results are shown in Table 1 below.

division zest Off-flavor Texture preference Flavor Gourmet Overall acceptability Example 1 8.6 8.7 8.8 8.6 8.7 8.8 Example 2 8.4 8.2 8.6 8.4 8.4 8.4 Example 3 8.4 8.3 8.2 8.4 8.5 8.3 Comparative Example 1 7.1 7.1 8.3 7.2 8.4 7.2 Comparative Example 2 7.0 7.0 8.3 7.2 8.2 7.1 Comparative Example 3 8.2 8.3 7.1 8.2 7.4 7.2 Comparative Example 4 8.2 8.4 7.4 8.3 7.3 7.3

As shown in Table 1, the difference in flavor between Examples and Comparative Examples in the present invention was not large, but there was an opinion that the deep taste of Cheonnyeoncho could be felt in Examples, and in Comparative Examples 1 and 2, the stem, fruit, and root of Cheonnyeoncho There was an opinion that it was difficult to prepare an optimal liquid juice because the weight ratio of the was not appropriate, so that the flavor was degraded and a lot of off-flavor was felt. In addition, in terms of texture and taste, there was an opinion that it was soft and moist in Examples, and in Comparative Examples 3 and 4, it was suggested that it is strong and crumbly. Overall, Example was preferred over Comparative Example, and in particular, Example 1 was highly preferred.

<Experimental Example 2> Dietary fiber analysis

Dietary fiber analysis was performed using the AOAC enzymatic gravimetric method using an analysis kit (TDF 100A, Sigma Chemical Co., NY, USA), total dietary fiber (TDF) and insoluble dietary fiber (insoluble). dietary fiber (IDF) and soluble dietary fiber (SDF) were analyzed, respectively. To 0.3 g of the samples of Examples 1 to 3, 40 mL of MES-TRIS buffer was added, 50 μL of the sample and α-amylase were added, followed by stirring in a 95° C. water bath for 35 minutes. 10 mL of distilled water was added thereto to clean the walls of the beaker, and then 100 μL of the prepared protease (50 mg/mL) was added immediately before use, followed by stirring at 60° C. for 30 minutes. To the stirred sample, 5 mL of 0.561 N HCl and 300 μL of amyloglucosidase were added, stirred at 60° C. for 30 minutes, and then left at room temperature for 1 hour. After weighing 1 g of celite into the crucible, 78% ethanol, 95% ethanol, and acton were washed twice each 15 mL each, and dried at 105°C to measure the weight of the crucible celite.

The dried sample was analyzed as total dietary fiber by protein quantification and ash quantification using a protein analyzer (Kjeltec 2400 AUT, Foss Tecator, Eden Prairie, MN, USA). At this time, the crucible residue obtained by filtering the test solution reacted with the enzyme was used as insoluble dietary fiber, and the filtrate was used as water-soluble dietary fiber.

Dietary fiber is a food component that is not digested by digestive enzymes in the human body, and consists of cellulose, hemicellulose, lignin, pectin, and mucilages that make up the wall of plants. Structurally, dietary fiber is a complex polysaccharide that binds glucose, like starch or glycogen, and it adheres to the adjacent molecules to strongly fix the micelle to form a fibrous structure, so it does not break even when boiled with water. In addition, dietary fiber has physicochemical properties such as moisture, solubility, viscosity, and adsorption in food, and in the human body, it is a substance that has physiologically active functions such as suppressing constipation, suppressing the rise of blood sugar, lowering blood cholesterol, and improving the intestinal flora. to be.

The dietary fiber content present in Examples 1 to 3 was calculated on a dry matter basis by measuring total dietary fiber (TDF), water-soluble dietary fiber (SDF), and insoluble dietary fiber (IDF), respectively. As for the dry matter, in Example 1, the total dietary fiber content was 67.39%, the water-soluble dietary fiber was 45.24%, and the insoluble dietary fiber was 22.15%, and in Example 2, the total dietary fiber content was 44.51%, and the water-soluble dietary fiber was 32.16%. %, 12.35% of insoluble dietary fiber, and in the case of Example 3, the total dietary fiber content was 71.44%, water-soluble dietary fiber was 47.18%, and insoluble dietary fiber was 22.47%.

Comparing with the results of other studies and this experiment, it was confirmed that the dietary fiber content of the stem and fruit of Cheonnyeoncho was much higher than that of the root, and in particular, the content of dietary fiber was higher in the stem than the fruit and root of Cheonnyeoncho. Therefore, in particular, the stems and fruits of Cheonnyeoncho are high in dietary fiber, which is considered to be of high utility value as a natural food material.

As described above, the present invention is not limited to the above embodiments in detail, for example preferred embodiments of the present invention, and various modifications may be made by those of ordinary skill in the art within the scope of the technical idea of the present invention. .

Claims (7)

1) extracting a mixture of stems, fruits, and roots of Cheonnyeoncho with an aqueous alcoholic solution and then concentrating to produce Cheonnyeoncho mucus;
2) preparing a liquid juice of Cheonnyeoncho by removing alcohol from the mucilage of Cheonnyeoncho;
3) Peeling only the outer shell of brown rice, grinding it in 1 minute so that the rice buds remain intact, soaking in water, soaking and softening;
4) swelling the softened brown rice naturally by placing it on a sieve to drain the water;
5) mixing the swollen brown rice with the cheonnyeoncho liquid juice of step 2), and coating the cheonnyeoncho liquid juice in a round shape on the surface of the brown rice;
6) cooking rice with the coated brown rice, and aging it again with the Cheonnyeoncho liquid for 1 hour;
7) thinly spreading the aged brown rice on a metal plate, and baking it at 160 to 170°C to prepare nurungji; And
8) Drying the nurungji; Method for producing nurungji using a liquid liquid containing Cheonnyeoncho.
The method of claim 1, wherein 10 to 30 parts by weight of cheonnyeoncho fruit and 1 to 10 parts by weight of cheonnyeoncho root are mixed with 100 parts by weight of the cheonnyeoncho stem.
The method of claim 1, wherein the baking step of step 7) lasts for 10 to 15 minutes.
The method of claim 1, wherein the drying in step 8) has a water content of 4 to 6%.
The method according to claim 1, wherein 10 to 30 parts by weight of one or more powdered medicinal materials selected from the group consisting of bokbunja, cornus, tosaja, red ginseng, green tea, ginkgo, walnut, and 100 parts by weight of a mixture of stems, fruits, and roots of Cheonnyeoncho. Method for producing nurungji using a liquid solution of Cheonnyeoncho, characterized in that mixing.
The method of any one of claims 1 to 5, wherein the production method is powdered with 20 parts by weight of cheonnyeoncho fruit and 5 parts by weight of cheonnyeoncho roots to 100 parts by weight of the cheonnyeoncho stem, and 20 parts by weight of bokbunja powder, 20 parts by weight of cornus powder , Tosaja powder 20 parts by weight, red ginseng powder 20 parts by weight, green tea powder 20 parts by weight, gingko powder 20 parts by weight, excellent powder 20 parts by weight, and walnut powder 20 parts by weight of the group consisting of the selected ingredients are additionally mixed, this ethanol aqueous solution Method for producing nurungji using a liquid cheonnyeoncho, characterized in that extracted by.
Nurungji using the liquid solution of Cheonnyeoncho prepared by the manufacturing method of any one of claims 1 to 6.