KR20210129484A - Manufacturing method of care food ready-to-heat quinoa garlic chicken breast rice - Google Patents

Abstract

The present invention relates to a method for preparing ready-to-eat quinoa garlic chicken breast rice. The method includes: a sub-ingredient preparation step of washing green onion, onion, carrot, red paprika, green pepper, and garlic and performing standard shredding for preparation; a rice preparation step of mixing water-soaked rice, water-soaked brown rice, water-soaked oat, water-soaked quinoa, and konjac with cooking water containing indigestible maltodextrin and performing cooking with a cauldron and direct fire; a roasted chicken breast preparation step of putting garlic, sea salt, cooking wine, and black pepper powder into the shredded chicken breast, performing marinating, and then performing stir-frying; a stir-fried vegetable preparation step of putting and stir-frying green onion, onion, carrot, red paprika, green pepper, indigestible maltodextrin, seasoning powder, and seasoning liquid; a chicken breast-vegetable mixed rice preparation step of mixing the prepared rice, roasted chicken breast, and stir-fried vegetable; a freezing step of performing rapid freezing after cooling the prepared chicken breast-vegetable mixed rice; and a packaging step of measuring and packaging the frozen chicken breast-vegetable mixed rice. According to the present invention, processing into ready-to-eat (home meal replacement) frozen rice can be optimized, the rice and the sub-ingredients form no lump and can be easily separated in the form of grains, and thus a decrease in defective rate and productivity enhancement can be achieved during measurement and packaging. As a result, a decline in quality can be minimized and thawing cooking can be expedited for consumers.

Description

Method for preparing simple transplant quinoa garlic chicken breast rice

The present invention relates to a method for producing a convenient transfer quinoa garlic chicken breast rice, and more particularly, to a convenient transfer method so that it can be easily cooked and eaten in a short time using various grains including chicken breast, quinoa, and konjac. (HMR) It relates to a method for preparing quinoa garlic chicken breast rice optimized with frozen rice.

Recently, as Korea pursues simplicity and convenience in dietary life due to changes in household types and increases in income levels, the consumption of home meal replacement (HMR) is increasing. The HMR market is attracting a lot of attention as a food that can satisfy the needs of consumers considering health, nutrition and safety.

Processed rice, which is continuously growing in the HMR food market, is also called instant rice, instant processed rice, instant rice, etc. As consumers' desire to choose a variety of products and to pursue a healthy diet that considers both nutrition and nutrition, it is gradually evolving into functional rice with a focus on health.

On the other hand, chronic diseases such as high blood pressure and diabetes are increasing due to various dietary changes such as westernization of dietary life, irregular meals, and increase in semi-cooked foods. There is this situation.

Diabetes mellitus is a disease caused by abnormal glucose metabolism. Type 1 diabetes, which is insulin-dependent diabetes caused by a lack of insulin in the body, and insulin derived from problems in signal transduction such as insulin resistance due to genetic or obesity-induced insulin receptor abnormalities. It is classified as non-dependent diabetes mellitus, type 2 diabetes. Diabetic patients have high blood sugar, so insulin secretion is increased and the response to insulin is delayed, maintaining a hyperglycemic state. Therefore, in order to suppress the rise in blood sugar, fiber intake is recommended, and fiber can delay digestion and absorption to prevent a sharp rise in blood sugar and also prevent the rapid secretion of insulin.

Functional raw materials that help control blood sugar help maintain normal blood sugar by improving insulin resistance so that cells can use glucose in the blood to keep blood sugar constant, or delaying glucose production and absorption to suppress blood sugar rise. can give

Accordingly, there have been prior technologies for adding functions related to diabetes even in simple transplants such as processed rice. Disclosed is a method for producing instant rice that can be exhibited. Here, the step of immersing and dewatering the raw rice by scouring and then filling the container; Heating and sterilizing the raw rice filled in the container; filling a container filled with the raw material ratio with cooking water containing 5.0 g to 8.0 g of indigestible maltodextrin content based on 210 g of the instant rice, and cooking with steam; and sealing the cooked instant rice, disclosed an example of preparing instant rice for suppressing blood sugar rise.

As another example, Korean Patent No. 10-1756903 describes instant grain rice containing fiber beads that control calories, can help prevent obesity, diabetes, and defecation, and have an excellent taste. Specifically, is a process of mixing sodium alginate base and konjac puree base with indigestible maltodextrin, and then dropping it in calcium solution to prepare fiber beads in the form of jelly beads; grain washing process; a process of weighing and mixing washed grains and fiber beads; filling the container with the mixed grain and fiber beads; sealing the container filled with grain and fiber beads; Sterilizing and sterilizing the sealed container; and packaging the sterilized and sterilized container after cooling, wherein the sodium alginate base is gelatinized by mixing 0.5 to 5% by weight of sodium alginate powder in purified water at 35 to 40° C., and the konjac puree base is formed by adding at least one of calcium hydroxide, calcium carbonate, primary calcium phosphate, secondary calcium phosphate or calcium gluconate when extruding 1 to 8% by weight of konjac powder in purified water at 25 to 35 ° C. Disclosed is a method for producing instant grain rice containing fiber beads, characterized in that the konjac block obtained by pouring into a mold and coagulating it is dehydrated, pulverized, and pureed.

Although it is stated that this type of instant rice will exert functions such as blood sugar suppression, it is insufficient to consider it as a care food simple transfer (HMR) frozen rice form because it is insufficient as a finished product that provides sufficient nutrition evenly with one product. did.

Accordingly, the present invention has the convenience as a home-style alternative food form that can be easily cooked and eaten in a short time, while maintaining the texture of the rice as a simple convenience-type frozen rice, and increasing the separability in the form of grains without clumping the rice and sub-materials to measure the product It is possible to increase productivity by reducing the defect rate during packaging and to prevent quality deterioration, while allowing consumers to shorten the cooking time when thawing and cooking, while providing a balanced nutritional intake with one meal, simple transplant quinoa garlic chicken breast An object of the present invention is to provide a method for manufacturing rice.

In addition, the present invention is effective in suppressing postprandial blood sugar rise, so it is a convenient transplant quinoa garlic chicken breast rice that can help people who are concerned about diabetes and need to control their diet while saving the texture of rice and helping to improve their eating habits conveniently would like to provide

The present invention is green onion, onion, carrot, red paprika. Preparing the sub-materials by washing the bell pepper and garlic and cutting them according to the specifications; Rice soaked in water, brown rice soaked in water, oats soaked in water, quinoa soaked in water and konjac mixed with cooking water containing indigestible maltodextrin and cooked in a cauldron direct fire method, a rice manufacturing step; Roasted chicken breast production step, marinated in minced chicken breast with garlic, sea salt, cooking wine and black pepper powder; Green onion, onion, carrot, red paprika, green pepper, indigestible maltodextrin, seasoning powder and seasoning solution and stir-frying, stir-fried vegetable manufacturing step; Mixing the prepared rice, roasted chicken breast and roasted vegetables, chicken breast vegetable mixed rice production step; A freezing step of rapidly freezing the prepared chicken breast and vegetable mixed rice after cooling; And it provides a method for preparing a simple transplant quinoa garlic chicken breast rice, including a packaging step of measuring and packaging the frozen chicken breast and vegetable mixed rice.

In the manufacturing method according to a preferred embodiment of the present invention, the rice manufacturing step includes 16 to 20% by weight of rice soaked in water, 16 to 20% by weight of brown rice soaked in water, 11 to 15% by weight of oats soaked in water, 1 to 5% by weight of soaked quinoa and 15 to 20% by weight of konjac, 1 to 5% by weight of indigestible maltodextrin, 26 to 30% by weight of purified water, 0.1 to 0.5% by weight of sea salt, and 0.1 to 0.6% by weight of brown rice oil It can be carried out by mixing with cooking water.

In the manufacturing method according to a preferred embodiment of the present invention, in the cauldron direct fire method in the rice manufacturing step, the cauldron container rides a conveyor, and the temperature is 310°C, 340°C, 320°C, 200°C, 170°C, 145 It can be carried out by sequentially moving seven craters of ℃ and 115 ℃ from high temperature to low temperature, cooking for 21 to 22 minutes and then steaming for 20 to 25 minutes.

In the preparation method according to a preferred embodiment of the present invention, the roasting chicken breast preparation step is 91 to 94% by weight of minced chicken breast, 4 to 10% by weight of garlic, 0.1 to 0.5% by weight of sea salt, 0.6 to 1% by weight of cooking wine % and 0.1 to 0.5% by weight of black pepper powder, mix and marinate for 1 to 3 hours, and then mix with 1 to 5% by weight of brown rice oil and stir-fry for 10 to 20 minutes.

In the manufacturing method according to one embodiment of the present invention, the minced chicken breast can be cut into 2 to 3 cm and then frozen and then used by thawing the frozen chicken breast.

In the manufacturing method according to a preferred embodiment of the present invention, the step of preparing the roasted vegetables is 21 to 25% by weight of green onion, 21 to 25% by weight of onion, 16 to 20% by weight of carrot, 10 to 15% by weight of red paprika, 10% by weight of green pepper To 15% by weight and 6 to 10% by weight of indigestible maltodextrin, 0.1 to 0.5% by weight of yeast extract, 0.1 to 0.5% by weight of allulose, 0.1 to 0.5% by weight of soybean fermented extract powder, and 0.1 to 0.5% by weight of sea salt % of seasoning powder, and garlic slices It may be carried out by mixing 6 to 10% by weight of seasoned oil containing 1 to 5% by weight of brown rice oil and frying for 10 to 15 minutes.

In the manufacturing method according to a preferred embodiment of the present invention, the step of preparing chicken breast and vegetable mixed rice may be mixing 21 to 25 parts by weight of roasted chicken breast and 26 to 30 parts by weight of roasted vegetables with respect to 100 parts by weight of the prepared rice. have.

In the manufacturing method according to a preferred embodiment of the present invention, the mixing in the chicken breast and vegetable mixed rice production step is to put the chicken breast and roasted vegetables in the prepared rice in a hot state, and stir the first for 20 to 25 seconds, and then Secondary stirring for 20 to 24 seconds may be carried out.

In the manufacturing method according to a preferred embodiment of the present invention, the freezing step is to spread the prepared chicken breast and vegetable mixed rice on a spreading conveyor and use a blower to cool it to a temperature of 40° C. or less, and then use a freezer to cool it to -23° C. Hereinafter, it can be carried out by a method of rapid freezing.

The present invention also provides a simple transplant quinoa garlic chicken breast rice obtained according to the above embodiments.

The present invention has an effect of optimizing processing into HMR frozen rice using various grains including quinoa and konjac, and increases the separability of rice and sub-materials in the form of grains without clumping together, so that when measuring and packaging By reducing the defect rate to increase productivity, and to minimize the occurrence of quality deterioration, consumers can shorten the cooking time during defrosting and cooking.

In addition, by optimizing the final moisture content of rice by establishing the optimum soaking conditions for mixed grains that go into cooking and adjusting the amount of water during cooking, the higher the moisture content, the more lumpy the rice during freezing, which prevents quality deterioration. , It provides a dry taste even after thawing, and has the effect of providing a balanced nutritional intake with one meal.

In addition, this simple transplant quinoa garlic chicken breast rice is effective in suppressing postprandial blood sugar rise, so it can help people who are concerned about diabetes and need to control their diet while saving the texture of rice and conveniently improving their eating habits.

1 is a schematic manufacturing process diagram of a method for preparing a simple graft quinoa garlic chicken breast rice according to the present invention.
2 is a sensory test result of quinoa garlic chicken breast according to the present invention.
3 is a sensory test result of quinoa garlic chicken breast rice according to the present invention;
Figure 4 is the result of confirming the effect on the weight change of C57BL / KsJ-db / db mice according to the administration of quinoa garlic chicken breast rice (HFRN) according to the present invention, (A) pictures of the results of mice for each experimental group, (B) A graph of the weight change of mice over time, (C) A graph of the area under the curve (AUC) analysis result for each experimental group, ND (normal control, Non-diabetic control); DM (diabetic control, Diabetic mellites); PC (positive control); HFR (comparative frozen rice administration group), HFRN (frozen rice administration group of the present invention) are shown (data values are expressed as mean ± standard deviation (n=6-10), ^*** P <0.001 vs. ND; ^# P < 0.05 and ^## P <0.01 vs. DM).
Figure 5 is the result of confirming the blood sugar lowering effect in C57BL / KsJ-db / db mice according to the administration of quinoa garlic chicken breast rice (HFRN) according to the present invention, (A) Fasting Blood Glucose (FBG) graph at week 1 and week 6 for each experimental group, (B) blood glucose graph. (C) A graph of glycated hemoglobin (HbA1c) measured using a colorimetric kit in the serum of each experimental group, (D) Graph of oral glucose tolerance test (OGTT) result, (E) Graph of AUC of blood glucose level during OGTT (Data values are expressed as mean ± standard deviation (n=6 to 10), ^*** P <0.001 vs. ND; ^# P <0.05 and ^## P <0.01 vs. DM).
6 is an insulin resistance analysis result in C57BL/KsJ-db/db mice administered with quinoa garlic chicken breast rice (HFRN) according to the present invention. ) Micrograph (×200) confirming the morphological change after staining, (B) Graph of the serum insulin concentration in each experimental group, (C) Intraperitoneal insulin tolerance test (IPITT) result graph of each experimental group, (D) AUC value graph for IPITT (data values are expressed as mean ± standard deviation (n=6 to 10), ^*** P <0.001 vs. ND; ^# P <0.05 and ^## P <0.01 vs. DM).
7 is a result of confirming the effect on blood lipids and liver damage in C57BL / KsJ-db / db mice administered with quinoa garlic chicken breast rice (HFRN) according to the present invention, (A) liver of each experimental mouse Micrograph (×200) confirming the morphological change after H&E (hematoxylin-eosin) staining of the whole tissue and liver tissue of each experimental mouse, (B) Graph of blood triglyceride (TG) content analysis result, (C) ) blood total cholesterol (TC) content analysis result graph, (D) blood GOT activity graph, (E) blood GPT activity graph (data values are expressed as mean ± standard deviation (n=6~10), ^{* ** P <0.001 vs. ND; #} P <0.05 and ^## P <0.01 vs. DM).

The present invention relates to a method for preparing a simple graft quinoa garlic chicken breast rice,

As shown in Figure 1 schematically includes a sub-material preparation step, a rice production step, a roasted chicken breast production step, a roasted vegetable production step, a chicken breast vegetable mixed rice production step, a freezing step and a packaging step.

Specifically, the present invention provides a method for preparing simple transplant quinoa garlic chicken breast rice is green onion, onion, carrot, and red paprika. Preparing the sub-materials by washing the bell pepper and garlic and cutting them according to the specifications; Rice soaked in water, brown rice soaked in water, oats soaked in water, quinoa soaked in water and konjac are mixed with cooking water containing indigestible maltodextrin and cooked in a cauldron direct fire method, a rice manufacturing step; Roasted chicken breast production step, marinated in minced chicken breast with garlic, sea salt, cooking wine and black pepper powder; Green onion, onion, carrot, red paprika, green pepper, indigestible maltodextrin, seasoning powder and seasoning solution and stir-frying, stir-fried vegetable manufacturing step; Mixing the prepared rice, roasted chicken breast and roasted vegetables, chicken breast vegetable mixed rice production step; A freezing step of rapidly freezing the prepared chicken breast and vegetable mixed rice after cooling; and a packaging step of measuring and packaging the frozen chicken breast and vegetable mixed rice.

First, the auxiliary material preparation step is a step in which green onions, onions, carrots, red paprika, green peppers, and garlic are washed and chopped according to specifications. At this time, the green onion is prepared by cutting the root part, washing it in purified water 3 times or more, and cutting it into 0.5 to 1 cm, which is a good size to eat. Onions, carrots, red paprika and bell peppers are prepared by removing the non-edible parts, washing them three times or more in purified water, and cutting them into pieces of 0.6 to 11 cm, which is a good size to eat. Prepare the garlic by washing it and cutting it into pieces of 0.3 to 0.5 mm in size.

Next, the rice manufacturing step is to cook rice in water, brown rice soaked in water, oats soaked in water, quinoa and konjac soaked in water with cooking water containing indigestible maltodextrin and cooked in a cauldron direct fire method. Specifically, 16 to 20% by weight of rice soaked in water, 16 to 20% by weight of brown rice soaked in water, 11 to 15% by weight of oats soaked in water, 1 to 5% by weight of quinoa soaked in water, and 15 to konjac 20% by weight, 1 to 5% by weight of indigestible maltodextrin, 26 to 30% by weight of purified water, 0.1 to 0.5% by weight of sea salt, and 0.1 to 0.6% by weight of brown rice oil may be mixed with cooking water.

Here, the meaning of 'soaked in water' can be understood as a state of being immersed in water and then dried.

More specifically, it may be preferable to use the dried rice for at least 1 hour, for at least 12 hours for brown rice, for at least 3 hours for oats, and for at least 1 hour for quinoa.

In this way, when rice is manufactured by establishing the optimum soaking conditions for miscellaneous grains that go into cooking and adjusting the amount of water during cooking, the final moisture content of the rice is optimized. Since it prevents this from occurring, it is possible to provide rice with a dry taste even after thawing, and to provide rice with a balanced nutritional intake in one meal.

Quinoa (quinoa) is a flowering plant of the genus amaranth, and is a grain that grows in the highlands of the Andes Mountains in South America. This quinoa is a round shape in the size of millet smaller than rice, and as a high-protein food, there is almost no sodium and no gluten, so it is attracting attention as a health food. It can maintain a feeling of fullness after a meal for a long time due to its high insoluble fiber and protein content, and is useful as a substitute for gluten-free and as a source of antioxidants. In the case of using an excessive amount of quinoa in cooking rice, there is a problem that the texture of the rice becomes hard and it is not sticky, so the palatability is decreased. It may be preferable that 1 to 5% by weight of the materials used in the

In the present invention, in the rice production step, the cooking water is the cooking water containing indigestible maltodextrin, and indigestible maltodextrin (NMD) is the carbohydrate ingested through food is decomposed into small sugars by an enzyme to be digested in the body. Maltodextrin, which is difficult to digest, is added to help control blood sugar after a meal by slowing the rise in blood sugar because maltodextrin, which is difficult to digest, wraps up sugar and delays the passage time and interferes with absorption. Indigestible maltodextrin is a water-soluble dietary fiber that has the effect of suppressing the rise of blood sugar and improving blood neutral lipids. Currently commercially available indigestible maltodextrin contains 85% dietary fiber and provides 2 kcal per gram, so it is a food material rich in dietary fiber and low in calories.

In addition, brown rice oil contained in the cooking water used in the rice manufacturing stage contains 'gamma olizanol', which is extracted only from brown rice, so it lowers blood pressure and cholesterol and has an excellent antioxidant effect.

As described above, in the present invention, rice is not cooked only with purified water, but rice is cooked with purified water, indigestible maltodextrin, and brown rice oil, thereby helping to control blood sugar.

Meanwhile, in the present invention, rice soaked in water, brown rice soaked in water, oats soaked in water, quinoa soaked in water, and konjac soaked in water as described above are mixed with cooking water containing indigestible maltodextrin and cooked in a cauldron as a method of cooking. The direct fire method is used. Specifically, in the cauldron direct fire method, the cauldron container rides a conveyor, and the temperature is 310°C, 340°C, 320°C, 200°C, 170°C, 145°C and 115°C. It may be preferable to move sequentially from low to low temperature, and then to cook for 21 to 22 minutes and then to steam for 20 to 25 minutes. In this way, by cooking while moving several craters at different temperatures, it is possible to prepare well-cooked and resilient rice without degrading the texture of the grains of rice.

Next, the roasted chicken breast production step is a step of putting garlic, sea salt, cooking wine, and black pepper powder in minced chicken breast, marinating it, and then frying it. Specifically, 91 to 94% by weight of minced chicken breast, 4 to 10% by weight of garlic, 0.1 to 0.5% by weight of sea salt, 0.6 to 1% by weight of cooking wine, and 0.1 to 0.5% by weight of black pepper powder, mixed and marinated for 1 to 3 hours Then, it may be carried out by mixing 1 to 5% by weight of brown rice oil and roasting for 10 to 20 minutes.

At this time, the chicken breast may be cut into 2 to 3 cm, which may be in a refrigerated state or in a frozen state. If it is in a frozen state, it may be chicken breast that has been shredded and frozen and then stored frozen, and it can be used after thawing before use. In this case, thawing may be preferably performed by thawing in a refrigerated state for at least 24 hours. .

Next, the roasted vegetable manufacturing step is a step of roasting green onions, onions, carrots, red paprika, green peppers, indigestible maltodextrin, seasoning powder and seasoning liquid, specifically 21 to 25% by weight of green onions, 21 to 25% by weight of onions, 16 to 20% by weight of carrot, 10 to 15% by weight of red paprika, 10 to 15% by weight of green pepper and 6 to 10% by weight of indigestible maltodextrin, 0.1 to 0.5% by weight of yeast extract, 0.1 to 0.5% by weight of allulose %, soybean fermented extract powder 0.1 to 0.5% by weight, and sea salt 0.1 to 0.5% by weight seasoning powder, garlic slices It may be carried out by mixing 6 to 10% by weight of seasoned oil containing 1 to 5% by weight of brown rice oil and frying for 10 to 15 minutes.

In the present invention, indigestible maltodextrin is also used in the manufacturing stage of roasted vegetables, which is added in consideration of the dietary fiber content for the recommended daily nutrient intake. About 6-8g is required per meal, and additional input is considered by adjusting according to the nutritional content of the final finished product.

The seasoning powder in the roasted vegetable manufacturing step includes yeast extract, allulose, soybean fermented extract powder and sea salt, wherein the yeast extract may be a yeast extract according to the Food Additives Code. Allulose is an alternative sweetener that has a sweetness similar to sugar and has zero calories. Using it as a sugar substitute can significantly reduce calories. Fermented soybean extract (Soynean Ferment Extrat) may be, for example, soybean Lactobacillus fermentation extract, which is a fermentation extract obtained by using Lactobacillus as a fermenting bacteria, and may include a powder thereof as a seasoning powder.

Next, the chicken breast and vegetable mixed rice preparation step is a step of mixing the prepared rice, roasted chicken breast and roasted vegetables obtained according to the above-described method, and the specific mixing ratio is 21 to 25 parts by weight of roasted chicken breast with respect to 100 parts by weight of the prepared rice. It may be desirable to set it to be 26 to 30 parts by weight and 26 to 30 parts by weight of the roasted vegetables.

At this time, it may be preferable to stir and mix the roasted chicken breast and roasted vegetables while the prepared rice is hot. Therefore, it may be preferable to perform stirring while the rice is hot.

More specifically, the stirring of rice, roasted chicken breast, and roasted vegetables may be performed in primary and secondary stages, and it is preferable that the primary stirring is performed for 20 to 25 seconds, and then the secondary stirring is performed for 20 to 24 seconds. can do. When these contents are stirred through one stirring, stirring may not be performed properly, so it may be more preferable to allow the rice, roasted chicken breast and roasted vegetables to be evenly mixed through the first and second stirring.

In this way, through the first and second stirring, the rice grains and the contents of the roasted chicken breast and roasted vegetables do not crumble, and the occurrence of lumps caused by this is prevented, and at the same time, the agitation is well done, so that the texture and taste of the mixed rice with chicken breast and vegetables can be maintained. make it possible

Next, the chicken breast vegetable mixed rice is frozen, which is a step of rapidly freezing after cooling the chicken breast vegetable mixed rice. After cooling as much as possible, it is rapidly frozen at −23° C. or lower using a freezer.

In this way, after cooling the temperature of mixed rice with chicken breast and vegetables with a blower, by freezing using a freezer, not only the freezing time can be shortened by freezing the rice grains and the roasted contents in a separate form, but also after thawing by consumers. It is possible to obtain the effect of shortening the cooking time during cooking.

Finally, the packaging step is a step of measuring the quick-frozen chicken breast and vegetable mixed rice and putting it in a pouch, and then sealingly packaging it.

In the present invention, the final frozen rice thus obtained is named 'simple transplant quinoa garlic chicken breast rice', and the results of analyzing the nutrients are shown in Table 1 below.

Test Items result Test Methods Calorie (kcal/100g) 144.19 food industry Carbohydrates (g/100g) 24.46 food industry Protein (g/100g) 7.18 Food industry, Protein Analyzer Fat (g/100g) 2.63 food industry Sugar (g/100g) 0.94 Food Standards Code, HPLC/RI Saturated fat (g/100g) 0.58 Food Fair, GC/FID Trans fat (g/100g) 0.02 Food Fair, GC/FID Cholesterol (mg/100g) 8.62 Food Fair, GC/FID Sodium (mg/100g) 102.3 Food Standards Code, ICP/OES Moisture (g/100g) 65.10 food industry Ash (g/100g) 0.63 food industry Dietary fiber (g/100g) 3.02 food industry

<Experimental Example 1>

The sensory test was performed on the prepared simple graft quinoa garlic chicken breast rice in the following way.

go. Sensory test method

Thirty female panels in their 30s and 50s who participated in this test were recruited from the Food Environment Research Center, Inc., and were educated on the evaluation method before sensory testing, and then evaluated at the sensory testing booth by 10 people.

Products used for sensory testing were placed in a microwave-safe container before serving, cooked for 3 minutes, and then served warm, and marked using a three-digit random number table.

The preference evaluation attributes used in the sensory test were tested on the 'appearance', 'scent', 'salty', 'taste', 'overall texture', 'stickiness of rice', and 'overall palatability' of the product. was actually tested for 'scent', 'salty', 'umami', 'taste', and 'total texture'.

The degree of preference was evaluated as 1 point 'dislike', 2 points 'dislike', 3 points 'a little dislike', 4 points 'average', 5 points 'somewhat good', 6 points 'like', 7 points 'very good'. did.

The degree is 1 point 'very soft (weak/quality/red)', 2 points 'swallow (weak/quality/red)', 3 points 'slightly soft (weak/quality/red)', 4 points 'swallow' Neither (weak/quality/many) nor dark (strong/low/many)', 5 points 'Slightly dark (strong/low/many)', 6 points 'Strong (strong/low/many)', 7 The point was evaluated as 'very deep (strong/low/many)'.

me. result

The sensory test of the preference of the simple-grafted quinoa garlic chicken breast rice according to the present invention is shown in FIG. 2 . A 7-point scale (1 point very dislike, 7 point very good) was used for the degree of preference.

When examining the results of each item preference, all items were evaluated with a score of 4.00 or higher. 'Salt taste' and 'stickiness of rice' were evaluated as 5.0 or lower, indicating that the degree of preference was 'a little good', and 'Appearance', 'Scent', 'Taste', and 'Overall texture' were evaluated as 5.0 or higher, which was positive. is considered to be In particular, in the case of 'appearance' and 'scent', a score of 5.6 or higher was evaluated, indicating good consumer preference.

On the other hand, the sensory test results of the simple-grafted quinoa garlic chicken breast rice according to the present invention are shown in FIG. 3 . The degree of severity was used on a 7-point scale (1 point very soft (weak/quality/red) and 7 points very deep (strong/slight/many).

When examining the results of each item, 'scent', 'stickiness of rice', and 'content of sub-ingredients' were evaluated as 4.5 points or higher, indicating that the degree was 'soft (weak/quality/many) or deep (strong/high/high)' Not much) was judged as 'not too much', and 'salty', 'umami taste' and 'taste level' were judged to be 'slightly weak' with a score of 4.0 or less. And in the case of 'texture', a score of 5.0 or higher is judged as 'slightly strong'.

<Experimental Example 2>

The blood sugar lowering and lipid improvement effects of simple transplant quinoa garlic chicken breast were tested as follows.

(1) Experimental materials

The prepared simple graft quinoa garlic chicken breast rice was dried with a freeze dryer (Lyoph-Pride Series, Ilshin, Korea), crushed, filtered through a 100 mesh sieve, and stored frozen at -80°C before use.

(2) Experimental animals and diet

Experimental animals were C57BL/KsJ- db/m and 5-week-old C57BL/KsJ- db/db mice were imported from SLC (Hamamatsu, Japan) of Japan through Central Laboratory Animals Co., Ltd. (Seoul, South Korea) and used. After adapting to the breeding environment while providing a general diet for 1 week, the experimental animals were classified into 5 groups of 10 animals each by a randomized block design so that blood sugar and body weight were similar.

Normal control group (ND, Non-Diabetic control) and diabetes control group (DM, Diabetic Mellitus control) were fed a normal diet (AIN-93G diet), and a positive control group (PC, PC, in which 0.0005% Rosiglitazone) was added to the normal diet. Positive control), an administration group in which comparative frozen rice was added to a normal diet (HFR), and a administration group in which frozen rice of the present invention was added to a normal diet (HFRN), were provided with an experimental diet for 6 weeks. The composition of the specific empirical formula is shown in Table 2 below.

Here, the comparative frozen rice was obtained according to the same manufacturing method as the present invention without adding indigestible maltodextrin in the cooking water and stir-fried vegetables manufacturing step.

Ingredients (g/kg) ND ¹⁾ DM ²⁾ PC ³⁾ HFR ⁴⁾ HFRN ⁵⁾ Casein, lactic 200 200 200 178.46 178.46 L-Cystine 3 3 3 3 3 Cornstarch 397.486 397.486 397.486 321.886 321.886 Sucrose 100 100 100 97.18 97.18 Dextrose 132 132 132 132 132 Cellulose 50 50 50 50 50 Soybean Oil 70 70 70 62.11 62.11 t-Butylhydroquinone 0.014 0.014 0.014 0.014 0.014 AIN-93G Mineral Mix 35 35 35 35 35 AIN-93 Vitamin Mix 10 10 10 10 10 Choline Bitartrate 2.5 2.5 2.5 2.5 2.5 Rosiglitazone - - 0.005 - - Comparative Frozen Rice - - - 300 - Frozen rice of the present invention - - - - 300 ¹⁾ ND; Non-diabetic control, ²⁾ DM; Diabetes meilletus control, ³⁾ PC; Positive control, ⁴⁾ HFR; Comparative frozen rice administration group, ⁵⁾ HFRN; Frozen rice administration group of the present invention.

The breeding environment of the experimental animals was maintained at a temperature of 25±2℃ and a relative humidity of 55±5%, and the contrast was automatically adjusted at a 12-hour cycle. Food and drinking water were ad libitum, and all experimental diets were refrigerated during the breeding period. Body weight was measured at the same time for 6 weeks at intervals of 1 week starting from the first feeding day of the experimental diet. This experiment was conducted with the approval of the Animal Experimental Ethics Committee (JAMI IACUC2019002) of the Jeonju Agricultural and Biomaterials Research Institute.

(3) Blood glucose, oral glucose tolerance and insulin resistance analysis

Fasting blood glucose was measured using a blood glucose meter (ACCU-CHEK, Mannheim, Germany) by collecting blood from the caudal vein after fasting for 12 hours. After fasting blood glucose measurement, food was supplied and postprandial glucose was measured in the same manner 2 hours later. The oral glucose tolerance test (OGTT) measures blood glucose in the caudal blood of mice after fasting for 12 hours before glucose administration and 15, 30, 60, 90, and 120 minutes after oral glucose (1 g/kg) administration. did. Intraperitoneal Insulin Tolerance Test (IPITT), after fasting for 12 hours, measures blood glucose from caudal blood of mice before insulin injection and 15, 30, 60, 90, and 120 minutes after intraperitoneal injection of insulin (0.75 unit/kg). did.

(4) blood analysis

After fasting for 12 hours before the end of the experiment, fasting blood glucose was measured with body weight and caudal blood, anesthetized with tribromoethanol (Avertin, Sigma-Aldrich, St. Louis, MO, USA), blood was collected from the inferior vena cava, and glycated hemoglobin (HbA1c) was measured. ) and HbA1c kit and Mouse Insulin ELISA kit (MyBioSource CA, USA) were used for the analysis of plasma insulin concentration. The serum triglyceride (TG) and total cholesterol (TC) contents were measured using an ELISA kit (Abcam, Cambridge, MA, USA). Serum GOT (glutamate oxaloacetate transaminase, GPT) and GPT (glutamate pyruvate transaminase, GPT) activities were measured using respective assay kits (BioVison, Inc. USA).

(5) tissue analysis

The extracted liver and pancreatic tissues were fixed using a 4% paraformaldehyde solution, embedded in paraffin, and the tissue sectioned to a thickness of 4 μm was attached to a slide glass and deparaffinized with a xylene solution. It was hydrated with 100, 90, 80, 70% ethanol. After H&E (Hematoxylin-Eosin) staining, it was observed under a microscope (TE2000-U, Nikon, Japan).

(6) Statistical analysis

This experiment was analyzed using the Sigmaplot 14.0 (San Jose, CA, USA) statistical program, and all measurement results were expressed as mean ± standard deviation (SD) of each experimental group. The statistical significance between groups was verified using one-wary ANOVA analysis and Student's t-test, and the significance between the experimental groups was confirmed at the P <0.05 level.

(7) Results

(A) Changes in weight gain

Changes in weight gain during the 6-week experimental period are shown in FIG. 4 . After 6 weeks, the difference in the representative appearance of each group is presented in FIG. 4A . 6 Average weight of DM group was 36.67 ± 1.79 g after the increase in the average weight of the ND group, 26.87 ± 2.52 g compared to 136.44% The results C57BL / KsJ- db / db. The PC group was 43.76±2.86 g, and the largest weight gain among the experimental groups was confirmed ( FIG. 4B ). Rosiglitazone, one of the thiazolidines (TZD) derivatives used as PC, reduces insulin resistance and acts on Peroxisome proliferator-activated receptor gamma (PPAR-γ), It is known as an oral glucose lowering effect. However, it has been reported in some studies that TZD-type diabetes treatment induces weight gain and has side effects of increasing total cholesterol.

In the case of the HFR and HFRN groups, compared to the DM group, the weight was statistically significantly decreased to 34.00±1.93 g and 32.69±2.28 g, respectively (FIG. 4B), and the weight increased in the HFRN group administered with the frozen rice according to the present invention. was found to be the lowest. This also showed a significant difference in the 6-week weight gain area under the curve (AUC) analysis result (FIG. 4C).

(B) Changes in blood sugar, blood glycated hemoglobin, oral glucose tolerance

The results of the administration of frozen rice according to the present invention on blood glucose changes in C57BL/KsJ-db/db mice are shown in FIG. 5 . Each experimental group by 1 week and 6 weeks, fasting blood sugar, but postprandial blood glucose a result, the fasting blood glucose levels and postprandial rise in blood glucose levels in all groups except for the first weeks after the ND group the control group compared to 6 weeks after the fasting plasma glucose and postprandial blood glucose PC group (P < 0.001) and HFRN group ( P < 0.01) were confirmed to decrease to a significant level (FIG. 5A). On the other hand, the HFR group without indigestible maltodextrin added 314.86d±39.10 mg/dL after 6 weeks, postprandial glucose 555.00 80.51 mg/dL, and the DM group, fasting blood glucose, 285.33±39.24 mg/dL, postprandial glucose, 569.67 There was no significant difference compared with ±44.25 mg/dL ( FIGS. 5A and 5B ).

Glycated hemoglobin (HbA1c) is formed through non-enzymatic glycation and oxidation processes with hemoglobin, indicating a long-term blood glucose level. As a result of comparing the HbA1c content after 6 weeks, the HbA1c content was more than doubled to 7.1±0.6% in the DM group, a diabetic control group, compared to the ND group, which showed 3.3±0.3%. On the other hand HbA1c content of HFRN group is 5.7 ± 1.0%, but compared to the DM group a statistically significant decrease (P <0.01), significant reduction by 6.6 ± 0.9% in the HFR was found not (Fig. 5 C ).

In order to confirm the effect of HFRN on the glucose tolerance of C57BL/KsJ- db/db mice, 50% glucose solution (1 g/kg) was orally administered and blood was collected hourly after the glucose tolerance test was performed. shown in D and E. All groups showed the highest blood glucose level between 15 and 60 minutes after glucose administration, and 60 minutes after glucose administration, the ND group had a blood glucose level of 198.50±23.21 mg/dL, and the DM group showed a significant difference at 549.43±52.33 mg/dL. could confirm that In contrast, the HFRN administration group and the PC group showed a tendency to decrease to 368.88±92.29 mg/dL and 207.86±67.34 mg/dL, respectively. However, in the HFR group administered with comparative frozen rice, a significant reduction effect was not confirmed at 479.14±100.38 mg/dL (FIG. 5D). When calculating the blood glucose AUC as rise can be confirmed that the short-term regulation of blood glucose significantly elevated compared to the PC group HFRN group and the DM group (P <0.01). Therefore, it was found that the administration of frozen rice according to the present invention is effective in improving glucose tolerance while suppressing the rise in blood sugar in type 2 diabetes.

(C) Effect on morphological changes of islets, serum insulin content and insulin resistance

In type 2 diabetes, insulin resistance occurs due to a relatively increased insulin requirement because blood sugar levels are continuously elevated, and eventually insulin is not secreted.

The results of confirming the effect of the frozen rice according to the present invention on the blood insulin concentration are shown in FIG. 6 . After 6 weeks, the morphological changes of the pancreatic tissues of each group were compared after H&E (hematoxylin-eosin) staining. The islets of the DM group had an irregular shape and a deformed structure, but the islets of the PC and HFRN groups had a clear shape and structure compared to the DM group (FIG. 6A).

FIG. 6B is a result of analyzing serum insulin concentration after 6 weeks of experimentation. The serum insulin concentration measured after 12 hours of fasting was 1,492.19±187.55 ng/mL in the DM group, which was significantly increased compared to 235.16±19.88 ng/mL in the ND group ( P <0.001). On the other hand, the serum insulin concentration of the HFRN group was 611.34±205.71 ng/mL, which was reduced to a level similar to 508.01±120.51 ng/mL in the group administered with the positive control group, Rosiglitazone. In addition, the serum insulin concentration of the HFR group was significantly decreased compared to the DM group to 1,113.31±94.54 ng/mL, but it was confirmed that it was relatively higher than that of the HFRN group.

In order to confirm the effect of HFRN on insulin sensitivity, blood glucose changes were measured after intraperitoneal administration of insulin to mice in each group in a fasting state ( FIG. 6C ). The initial blood glucose level of the DM group was higher than that of the ND group and remained relatively high even after insulin injection (209.13±36.98 mg/dL vs. 55.83±19.21 mg/dL). The PC group and the HFRN group had a significant decrease in blood glucose after insulin injection (FIG. 6C, D). These results indicate that the administration of frozen rice according to the present invention improved insulin sensitivity.

(D) Effect on blood lipids and liver damage

The shape change of liver tissue of frozen rice according to the present invention is shown in A of FIG. 7 . After the end of the experiment, the liver tissues of db/db mice became enlarged compared to the normal group, decreased elasticity, and changes in tissue color were confirmed. Hypertrophy, loss of elasticity, and tissue color of the liver tissue of mice administered with HFRN were similar to those of the normal group. As a result of comparing the morphological changes after H&E staining of liver tissue, it was confirmed that the DM group increased the size and number of fat cells compared to the ND group. Moreover, the PC group had the largest liver size, and the size and number of fat cells increased the most in the tissue staining results. This may be presumed to be due to the side effects of TZD-based hypoglycemic agents. In the liver tissue of the HFRN-administered group, it was confirmed that the size and number of fat globules were significantly reduced compared to the DM group (FIG. 7A).

In order to confirm the effect of the administration of the frozen rice of the present invention on lipid metabolism, blood triglyceride (TG) and total cholesterol (totalchloresterol, TC) contents were analyzed. The TG and TC values of the DM group were 54±5.8 mg/dL and 147±19.6 mg/mL, respectively, which significantly increased compared to 43±7.9 mg/mL and 99±4.0 mg/dL in the ND group. The TG and TC contents of the HFRN group decreased to the level of the ND group to 33±4.9 mg/mL and 114±3.8 mg/mL, TG showed the lowest level among the test groups, and TC was analyzed at a level similar to that of the PC group. (B, C in Fig. 7).

Blood GOT and GPT are enzymes present in large amounts in hepatocytes. They appear in the blood when hepatocytes are damaged and are used as indicators of hepatocyte damage. As shown in Figs 4D and 4E, the GOT and GPT levels were high in the DM and PC groups, confirming that liver function deterioration occurred, and a decreasing trend was confirmed in the HFRN group. The phenomenon of high levels of GOT and GPT content in the PC group presumed that hepatocytes were damaged by fatty liver due to obesity. In type 2 diabetes, fatty liver is caused by the increase of free fatty acids in the blood and liver, which promotes the synthesis of triglycerides in the liver, and eventually the triglyceride production rate exceeds the liver's ability to secrete it as ultra-low-density lipoprotein. He said it could go up. Therefore, it can be predicted that the administration of frozen rice according to the present invention has an effect on the improvement of fatty liver and blood lipids caused by type 2 diabetes.

Claims (10)

Green onion, onion, carrot, red paprika. Preparing the sub-materials by washing the bell pepper and garlic and cutting them according to the specifications;
Rice soaked in water, brown rice soaked in water, oats soaked in water, quinoa soaked in water, and konjac mixed with cooking water containing indigestible maltodextrin and cooked in a cauldron direct fire method, a rice manufacturing step;
A roasted chicken breast production step, marinated in minced chicken breast with garlic, sea salt, cooking wine and black pepper powder;
Green onion, onion, carrot, red paprika, green pepper, indigestible maltodextrin, seasoning powder and seasoning solution and stir-frying, stir-fried vegetable manufacturing step;
Mixing the prepared rice, roasted chicken breast and roasted vegetables, chicken breast vegetable mixed rice production step;
A freezing step of rapidly freezing the prepared chicken breast and vegetable mixed rice after cooling; and
Including the packaging step of measuring and packaging the frozen chicken breast and vegetable mixed rice,
Method of making simple transplant quinoa garlic chicken breast rice.
The method of claim 1, wherein the rice preparation step is 16 to 20% by weight of rice soaked in water, 16 to 20% by weight of brown rice soaked in water, 11 to 15% by weight of oats soaked in water, and 1 to 5% by weight of quinoa soaked in water. and 15 to 20% by weight of konjac, 1 to 5% by weight of indigestible maltodextrin, 26 to 30% by weight of purified water, 0.1 to 0.5% by weight of sea salt, and 0.1 to 0.6% by weight of brown rice oil. A method for producing a simple transplant quinoa garlic chicken breast rice, characterized in that.
The method according to claim 1, wherein in the rice production step, in the direct fire method of the cauldron, the cauldron container rides a conveyor, and the temperature is 310°C, 340°C, 320°C, 200°C, 170°C, 145°C, and 115°C. Preparation of simple-grafted quinoa garlic chicken breast, characterized in that it is carried out by sequentially moving the crater from high temperature to low temperature, cooking for 21 to 22 minutes, and then steaming for 20 to 25 minutes Way.
According to claim 1, wherein the roasted chicken breast preparation step is minced chicken breast 91 to 94% by weight, garlic 4 to 10% by weight, sea salt 0.1 to 0.5% by weight, cooking wine 0.6 to 1% by weight, and black pepper powder 0.1 to 0.5% by weight %, mix and marinate for 1 to 3 hours, then mix 1 to 5 wt% of brown rice oil and stir-fry for 10 to 20 minutes.
[Claim 5] The method of claim 1 or 4, wherein the minced chicken breast is cut into 2 to 3 cm pieces and frozen, and then the frozen chicken breast is thawed and used. Way.
According to claim 1, wherein the roasted vegetable preparation step is 21 to 25% by weight of green onion, 21 to 25% by weight of onion, 16 to 20% by weight of carrot, 10 to 15% by weight of red paprika, 10 to 15% by weight of green pepper and indigestible malt A seasoning powder comprising 6 to 10% by weight of dextrin, 0.1 to 0.5% by weight of yeast extract, 0.1 to 0.5% by weight of allulose, 0.1 to 0.5% by weight of soybean fermented extract powder, and 0.1 to 0.5% by weight of sea salt, and garlic slices A method for preparing simple transplant quinoa garlic chicken breast rice, characterized in that it is carried out by mixing 6 to 10% by weight and seasoning oil containing 1 to 5% by weight of brown rice oil and frying for 10 to 15 minutes.
The method of claim 1, wherein the chicken breast and vegetable mixed rice preparation step comprises mixing 21 to 25 parts by weight of roasted chicken breast and 26 to 30 parts by weight of roasted vegetables with respect to 100 parts by weight of the prepared rice. How to make Garlic Chicken Breast Rice.
The method of claim 1, wherein the mixing in the chicken breast and vegetable mixed rice production step is to put the chicken breast and roasted vegetables in a hot state in which the prepared rice is first stirred for 20 to 25 seconds, and then secondary stirring for 20 to 24 seconds. A method for producing a simple transplant quinoa garlic chicken breast rice, characterized in that it is carried out by a method of
The method of claim 1, wherein the freezing step is performed by spreading the prepared chicken breast vegetable mixed rice on a spreading conveyor and cooling it to a temperature of 40° C. or less using a blower, and then rapidly freezing it using a freezer at −23° C. or less. A method for producing a simple transplant quinoa garlic chicken breast rice, characterized in that.
The simple transplant quinoa garlic chicken breast rice prepared according to the manufacturing method of claim 1.

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