KR102477454B1 - Base of porridge and its manufacturing method - Google Patents
Base of porridge and its manufacturing method Download PDFInfo
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- KR102477454B1 KR102477454B1 KR1020200152586A KR20200152586A KR102477454B1 KR 102477454 B1 KR102477454 B1 KR 102477454B1 KR 1020200152586 A KR1020200152586 A KR 1020200152586A KR 20200152586 A KR20200152586 A KR 20200152586A KR 102477454 B1 KR102477454 B1 KR 102477454B1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
쌀의 성분 중 포도당만의 흡수율을 낮추어 당뇨병 예방 및 당뇨환자의 혈당개선이 가능한 죽의 베이스 및 그의 제조방법을 제공하는 것이다.
이를 위해, 본 발명에 따른 죽의 베이스 및 그의 제조방법은, 쌀을 1회 내지 3회 세척하여 세척된 쌀을 제조하는 제1단계, 세척된 쌀을 혼합액에 6시간 내지 10시간동안 불려 불린 쌀을 제조하는 제2단계, 불린 쌀을 40도 내지 60도의 온도조건으로 5시간 내지 7시간 열풍건조하여 건조된 쌀을 제조하는 제3단계, 건조된 쌀을 100g 내지 150g 넣어 포장하여 죽의 베이스를 제조하는 제5단계를 포함한다.It is to provide a porridge base and a manufacturing method thereof capable of preventing diabetes and improving blood sugar in diabetic patients by lowering the absorption rate of only glucose among the components of rice.
To this end, the porridge base and its manufacturing method according to the present invention, the first step of preparing washed rice by washing rice 1 to 3 times, the rice soaked in the mixed solution for 6 to 10 hours The second step of manufacturing, the third step of preparing dried rice by drying the soaked rice in hot air for 5 to 7 hours at a temperature of 40 to 60 degrees, and packing 100 to 150 g of dried rice to make the base of the porridge. It includes the fifth step of manufacturing.
Description
본 발명은 죽의 베이스 및 그의 제조방법에 관한 것으로서, 보다 상세하게는 쌀의 성분 중 포도당만의 흡수율을 낮추어 당뇨병 예방 및 당뇨환자의 혈당개선이 가능하여 건강에 도움이 되는 효과를 갖는 죽의 베이스 및 그의 제조방법에 관한 것이다.The present invention relates to a porridge base and a method for producing the same, and more particularly, to a porridge base having a beneficial effect on health by lowering the absorption rate of only glucose among rice components, thereby preventing diabetes and improving blood sugar in diabetic patients. and a method for producing the same.
최근 서구화된 식생활 패턴과 운동부족 등으로 인하여 고혈압, 동맥경화, 심장병 및 당뇨병 등의 만성질환의 유병률이 증가하고 있으며, 당뇨병은 암, 뇌혈관질환 및 심장질환과 더불어 우리나라 4대 사망원인으로 현재 우리나라 인구의 10% 정도가 당뇨병을 앓고 있는 것으로 알려져 있다. 당뇨병은 당질대사 이상을 초래하는 대표적인 질환으로 만성적인 고혈당에 의한 탄수화물, 지방, 단백질 등의 대사 장애를 비롯하여 당뇨병성 망막병증, 신장 기능장애 및 동맥경화증 등과 같은 2차 합병증을 유발시킨다.Recently, the prevalence of chronic diseases such as high blood pressure, arteriosclerosis, heart disease and diabetes is increasing due to westernized dietary patterns and lack of exercise. It is known that about 10% of the population suffers from diabetes. Diabetes mellitus is a representative disease that causes abnormal carbohydrate metabolism, and causes secondary complications such as diabetic retinopathy, renal dysfunction, and arteriosclerosis, as well as metabolic disorders of carbohydrates, fats, and proteins caused by chronic hyperglycemia.
현재 당뇨병 치료에 대한 근원적인 치료법은 없으며, 환자의 혈당을 정상으로 유지시키도록 하는 것이 최선의 치료법으로 알려져 있다. 이 경우 경구 혈당 강하제 사용을 통한 식후 혈중 포도당 농도의 상승을 억제시키고, 더불어 운동 및 식이요법을 병행하도록 하여 꾸준한 혈당관리를 강조하고 있다.Currently, there is no fundamental treatment for the treatment of diabetes, and it is known that the best treatment is to maintain the patient's blood sugar level at a normal level. In this case, the use of an oral hypoglycemic agent is used to suppress the increase in blood glucose concentration after eating, and in addition, exercise and diet are combined to emphasize steady blood sugar management.
한편, 쌀은 예로부터 한국을 포함한 세계각지의 쌀 재배국에서 주요 열량원으로 사용되어 왔다. 이러한 쌀에 함유된 성분은 전분을 주성분으로 하고 단백질은 약 7％를 함유하며, 지질(脂質)과 회분(灰分：석회질 성분)은 적게 함유하고 비타민류도 약간 함유하고 있다.On the other hand, rice has been used as a major calorie source in rice-growing countries around the world, including Korea, since ancient times. Ingredients contained in such rice include starch as the main component, protein about 7%, lipid and ash content, and some vitamins.
또한, 쌀의 단백질은 글루텔린이 주이고 알부민과 글로불린도 소량 함유하고 있다. 아미노산의 조성은 리신·트립토판·메티오닌 등이 적게 함유되어 있는 것이 결점이기는 하지만, 단백가 78로 식물성 단백질 중에서는 영양적으로 우수한 편이다.In addition, glutelin is the main protein in rice, and it also contains small amounts of albumin and globulin. Although the composition of amino acids is low in lysine, tryptophan, and methionine, it is a drawback, but it is nutritionally excellent among vegetable proteins with a protein value of 78.
또한, 쌀의 지질은 호분층(糊分層：세포 속에 있는 단백질층)이나 배아에 많으며 무기질로서는 인이 많고 칼슘이 적은 것이 특징이다. 백미의 중요한 비타민 성분은 비타민 B1·비타민 B2·니아신·비타민 E 등이다.In addition, lipids of rice are abundant in aleurone layer (protein layer in cells) or embryo, and as a mineral, it is characterized by high phosphorus and low calcium. The important vitamin components of white rice are vitamin B1, vitamin B2, niacin, and vitamin E.
이와 같이 건강에 도움이 되는 성분을 다량 함유한 쌀은 전분도 다량 함유하고 있고, 전분은 다당류로서 인체에서 분비되는 침에 포함된 1차 소화효소에 의하여 이당류인 엿당으로 분해되고, 이당류인 엿당은 인체에서 분비되는 이자액에 포함된 2차 소화효소에 의하여 단당류인 포도당으로 분해되어 인체에 흡수되므로, 전분이 다량 함유된 쌀은 혈당지수가 높은 식품에 해당되며, 쌀을 주식으로 하는 한국을 포함한 세계각지의 쌀 재배국의 식생활 습관은 제2형 당뇨병의 유병율을 높이는 문제점이 있다.Rice, which contains a large amount of ingredients beneficial to health, also contains a large amount of starch. Starch, which is a polysaccharide, is decomposed into maltose, a disaccharide, by primary digestive enzymes contained in saliva secreted from the human body. Since it is decomposed into glucose, which is a monosaccharide, by secondary digestive enzymes included in pancreas secreted from the human body and absorbed into the human body, rice containing a large amount of starch corresponds to a food with a high glycemic index, and rice is a staple food in the world including Korea. Dietary habits in rice-growing countries raise the prevalence of type 2 diabetes.
한편, 월견초는 칠레 원산의 귀화식물로서, 월견초(月見草: 귀주초약), 야래향(夜來香: 홍악월견초:紅月見草: 중약대사전), 월하향(月下香), 달맞이꽃 등으로 부르며 뿌리를 약재로 쓰는데, 병에 따라서는 잎을 쓰기도 하며, 민간에서는 종자를 기름내어 당뇨병에 복용하기도 한다. 해열, 소염의 효능이 있으며, 감기, 인후염, 기관지염, 피부염에 뿌리가 좋으며, 달맞이꽃의 씨앗 기름은 당뇨병, 고혈압, 비만증에 효과가 있으며, 콜레스테롤을 비롯한 지질 성분의 과다한 축적 작용을 억제시키므로 고지혈증 등에 응용된다.On the other hand, Moongyeoncho is a naturalized plant native to Chile, and is called Moongyeoncho (Moongyeoncho: Guiju herb), Yaraehyang (夜來香: Hongak Moongyeoncho: 紅月view草: Dictionary of Chinese Medicine), Moonhahyang (月下香), Evening primrose, etc., and is called the root It is used as a medicinal material, and depending on the disease, the leaves are used, and in the private sector, the seeds are oiled and taken for diabetes. It has antipyretic and anti-inflammatory effects, and the root is good for colds, sore throats, bronchitis, and dermatitis. Evening primrose seed oil is effective for diabetes, high blood pressure, and obesity, and it suppresses excessive accumulation of cholesterol and other lipid components, so it is applied to hyperlipidemia, etc. do.
특히, 월견초의 씨앗 기름은 인체에서 분비되는 침에 포함된 1차 소화효소의 분비를 감소시켜, 다당류인 전분에서 이당류인 엿당으로 분해되는 과정을 억제하여 혈당수치를 완화하는 효능이 있다.In particular, the seed oil of moongyeoncho reduces the secretion of primary digestive enzymes contained in the saliva secreted by the human body, and suppresses the process of decomposition of starch, a polysaccharide, into maltose, a disaccharide, to relieve blood sugar levels.
한편, 뽕잎은 데옥시노지리마이신(DNJ), 케르세틴 등을 함유하고 있는데, 데옥시노지리마이신(DNJ)은 당뇨병예방 및 변비개선에 도움이 되며, 조색색소에 함유된 케르세틴은 동맥경화의 원인이 되는 저밀도 지질단백질(LDL)의 산화를 막아 동맥경화 및 고혈압 예방에 효능이 있다.On the other hand, mulberry leaves contain deoxynojirimycin (DNJ) and quercetin. Deoxynojirimycin (DNJ) is helpful in preventing diabetes and improving constipation, and quercetin contained in tonal pigment is the cause of arteriosclerosis. It is effective in preventing arteriosclerosis and hypertension by preventing oxidation of low-density lipoprotein (LDL), which becomes
특히, 뽕잎에 함유된 데옥시노지리마이신(DNJ)은 인체에서 분비되는 이자액에 포함된 2차 소화효소의 분비를 감소시켜, 이당류인 엿당에서 단당류인 포도당으로 분해되는 과정을 억제하여 혈당수치를 완화하는 효능이 있다.In particular, deoxynojirimycin (DNJ) contained in mulberry leaves reduces the secretion of secondary digestive enzymes contained in pancreas secreted from the body, and suppresses the process of decomposition of maltose, a disaccharide, into glucose, a monosaccharide, thereby lowering blood sugar levels. It has an alleviating effect.
따라서, 월견초의 씨앗 기름과 뽕잎을 활용하여 혈당지수를 낮출 수 있는 당뇨병 예방 및 당뇨환자의 혈당 개선을 위한 다양한 기능성 건강식품의 연구들이 활발히 진행되고 있다.Therefore, studies on various functional health foods for preventing diabetes and improving blood sugar in diabetic patients that can lower the glycemic index using seed oil and mulberry leaves of moonshine are being actively conducted.
본 발명이 해결하려는 과제는, 쌀의 성분 중 포도당만의 흡수율을 낮추어 당뇨병 예방 및 당뇨환자의 혈당개선이 가능하여 건강에 도움이 되는 죽의 베이스 및 그의 제조방법을 제공하는 것이다.The problem to be solved by the present invention is to provide a porridge base and a manufacturing method thereof, which are beneficial to health by lowering the absorption rate of only glucose among the components of rice, thereby preventing diabetes and improving blood sugar in diabetic patients.
또한, 감기, 피부염, 고혈압, 동맥경화, 비만증, 변비개선에 도움이 되는 죽의 베이스 및 그의 제조방법을 제공하는 것이다.In addition, it is to provide a porridge base and a manufacturing method thereof that are helpful in improving colds, dermatitis, high blood pressure, arteriosclerosis, obesity, and constipation.
본 발명의 과제는 이상에서 언급한 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The objects of the present invention are not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.
상기 과제를 달성하기 위하여, 본 발명에 따른 죽의 베이스의 제조방법은, 쌀을 1회 내지 3회 세척하여 세척된 쌀을 제조하는 제1단계, 세척된 쌀을 혼합액에 6시간 내지 10시간동안 불려 불린 쌀을 제조하는 제2단계, 불린 쌀을 40도 내지 60도의 온도조건으로 5시간 내지 7시간 열풍건조하여 건조된 쌀을 제조하는 제3단계, 건조된 쌀을 100g 내지 150g 넣어 포장하여 죽의 베이스를 제조하는 제5단계를 포함하여 달성된다.In order to achieve the above object, the manufacturing method of the base of the porridge according to the present invention, the first step of preparing washed rice by washing rice 1 to 3 times, the washed rice in the mixture for 6 to 10 hours The second step of producing soaked rice, the third step of preparing dried rice by drying the soaked rice in hot air for 5 to 7 hours at a temperature of 40 to 60 degrees, and the third step of preparing dried rice by putting 100g to 150g of dried rice and packing it into porridge. It is achieved by including a fifth step of preparing a base of.
여기서, 제2단계의 혼합액은 쌀 100 중량부에 대하여 물 150 내지 200 중량부, 증류주 3 내지 7 중량부, 월견초 씨앗 기름 3 내지 7 중량부, 뽕잎 추출물 3 내지 7 중량부의 비율로 혼합될 수 있다.Here, the mixed solution of the second step is 150 to 200 parts by weight of water, 3 to 7 parts by weight of distilled spirit, 3 to 7 parts by weight of moonshine seed oil, and 3 to 7 parts by weight of mulberry leaf extract based on 100 parts by weight of rice. there is.
또한, 제5단계에서 라면을 추가로 더 포장하여 제조될 수 있다.In addition, in the fifth step, ramen may be further packaged and prepared.
또한, 제1단계에서 부재료를 1회 내지 3회 세척하여 세척된 부재료를 제조하고, 제2단계에서 세척한 부재료를 혼합액에 6시간 내지 10시간동안 불려 불린 부재료를 제조하고, 제3단계공정과 제5단계공정 사이에, 불린 부재료를 물에 넣고 30분 내지 120분간 뭉개지지 않도록 삶은 다음, 60도 내지 80도의 온도조건으로 5시간 내지 10시간동안 열풍건조하여 건조된 부재료를 제조하는 4-1단계를 더 포함하고, 제5단계에서 건조된 부재료를 건조된 쌀보다 작게 분쇄하고, 건조된 쌀 100 중량부에 대하여 분쇄된 부재료 20 내지 50 중량부를 혼합하여 포장할 수 있다.In addition, in the first step, the sub-material is washed 1 to 3 times to prepare a washed sub-material, and in the 2-step process, the washed sub-material is soaked in the mixed solution for 6-10 hours to prepare a sub-material, Between the 5th step processes, the soaked sub-material is put in water and boiled for 30 to 120 minutes so as not to be crushed, and then hot air dried for 5 to 10 hours at a temperature of 60 to 80 degrees to prepare a dried sub-material 4-1 A step may be further included, and the dried auxiliary material in the fifth step may be pulverized to a smaller size than the dried rice, and 20 to 50 parts by weight of the pulverized auxiliary material may be mixed and packaged with respect to 100 parts by weight of the dried rice.
또한, 제5단계에서 라면을 추가로 더 포장하여 제조될 수 있다.In addition, in the fifth step, ramen may be further packaged and prepared.
또한, 제1단계에서 부재료를 1회 내지 3회 세척하여 세척된 부재료를 제조하고, 제2단계에서 세척한 부재료를 혼합액에 6시간 내지 10시간동안 불려 불린 부재료를 제조하고, 제3단계공정과 제5단계공정 사이에, 불린 부재료 100 중량부에 대하여 물 120 내지 140 중량부, 소금 6 내지 8 중량부, 감초 1 내지 2 중량부, 생강 1 내지 2 중량부를 혼합하여 60분 내지 90분간 가열하여 액상형 부재료를 제조하는 4-2단계를 더 포함하고, 제5단계에서 액상형 부재료를 50g 내지 100g 포장하고, 포장된 액상형 부재료를 상기 건조된 쌀과 함께 포장할 수 있다.In addition, in the first step, the sub-material is washed 1 to 3 times to prepare a washed sub-material, and in the 2-step process, the washed sub-material is soaked in the mixed solution for 6-10 hours to prepare a sub-material, Between the fifth step, 120 to 140 parts by weight of water, 6 to 8 parts by weight of salt, 1 to 2 parts by weight of licorice, and 1 to 2 parts by weight of ginger are mixed with respect to 100 parts by weight of the soaked sub-material, and heated for 60 to 90 minutes. It may further include step 4-2 of preparing the liquid sub-material, and in the 5th step, 50g to 100g of the liquid-type sub-material may be packaged, and the packaged liquid-type sub-material may be packaged together with the dried rice.
또한, 제5단계에서 라면을 추가로 더 포장하여 제조될 수 있다.In addition, in the fifth step, ramen may be further packaged and prepared.
또한, 제4-2단계에서 불린 부재료 100 중량부에 대하여 설탕 18 내지 22 중량부가 더 혼합될 수 있다.In addition, 18 to 22 parts by weight of sugar may be further mixed with respect to 100 parts by weight of the auxiliary material soaked in step 4-2.
상기 과제를 달성하기 위하여, 본 발명에 따른 죽의 베이스는 상기 제조방법 중 어느 한 방법으로 제조하여 달성된다.In order to achieve the above object, the base of the porridge according to the present invention is produced by any one of the above manufacturing methods.
기타 실시예의 구체적인 사항들은 상세한 설명 및 도면들에 포함되어 있다.Other embodiment specifics are included in the detailed description and drawings.
본 발명에 따른 죽의 베이스 및 그의 제조방법은, 쌀의 성분 중 포도당만의 흡수율을 낮추어 당뇨병 예방 및 당뇨환자의 혈당개선이 가능하여 건강에 도움이 되는 효과가 있다.The porridge base and its manufacturing method according to the present invention lowers the absorption rate of glucose alone among the components of rice, thereby preventing diabetes and improving blood sugar in diabetic patients, thereby contributing to health.
또한, 감기, 피부염, 고혈압, 동맥경화, 비만증, 변비개선에 도움이 되는 효과가 있다.In addition, it is effective in improving cold, dermatitis, high blood pressure, arteriosclerosis, obesity, and constipation.
본 발명의 효과는 이상에서 언급한 효과로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 청구범위의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.
도 1은 본 발명에 따른 죽의 베이스의 제조방법이 도시된 블록도이다.1 is a block diagram showing a method for manufacturing a porridge base according to the present invention.
이하, 본 발명에 관하여 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail.
본 발명에 따른 죽의 베이스는 쌀을 세척하고, 세척한 쌀을 불리고, 불린 쌀을 건조하고, 건조된 쌀을 포장한다. 또는 쌀과 부재료를 세척하고, 세척한 쌀과 부재료를 불리고, 불린 쌀과 부재료 중 쌀은 건조하고 부재료는 삶아서 건조하거나 조리고, 건조된 부재료를 분쇄하여 건조된 쌀과 혼합하여 포장하거나 액상형으로 조려진 부재료를 포장한다음 건조된 쌀과 포장한다.The base of the porridge according to the present invention is washed rice, called the washed rice, dried the soaked rice, and packed the dried rice. Or washing rice and sub-materials, soaking the washed rice and sub-materials, drying the rice and sub-materials among the soaked rice and sub-materials by boiling, drying or cooking, pulverizing the dried sub-materials, mixing them with dried rice, and packaging or simmering sub-materials in liquid form. and then packed with dried rice.
도 1을 참조하면, 본 발명에 따른 죽의 베이스 및 그의 제조방법은 아래 기재된 단계를 포함한다.Referring to Figure 1, the porridge base and its manufacturing method according to the present invention includes the steps described below.
1.제1단계: 세척단계1. First step: washing step
쌀을 1회 내지 3회 물에 세척하여 세척된 쌀을 제조한다.Rice is washed in water 1 to 3 times to prepare washed rice.
쌀은 도정횟수에 따라 현미, 백미 등으로 구분되며 이를 모두 포함한다.Rice is classified into brown rice, white rice, etc. according to the number of times of polishing, and includes all of them.
본 세척 단계에서 쌀과 부재료를 함께 세척하여 세척된 쌀과 세척된 부재료를 제조할 수 있다.In this washing step, washed rice and sub-materials can be produced by washing the rice and sub-materials together.
상기 부재료는 보미, 귀리, 콩, 팥, 감자, 고구마, 밤 및 각종 야채를 포함한다.The sub-materials include bomi, oats, beans, red beans, potatoes, sweet potatoes, chestnuts, and various vegetables.
쌀 또는 부재료를 세척하는 물은 온도가 낮은 물로 적은 횟수 적은 시간 세척할수록 수용성 영양분의 손실이 최소화된다.The water used to wash rice or sub-materials is washed with low-temperature water for a small number of times and for a small amount of time to minimize loss of water-soluble nutrients.
일반적으로 쌀 또는 부재료는 3회 내지 5회 세척하는 것이 바람직하나 후술하는 단계에서 증류주가 첨가됨에 따라 세척의 횟수가 줄어도 동일한 세척효과를 얻게 되므로, 세척횟수를 1회 내지 3회로 세척하는 것이 바람직하다.In general, it is preferable to wash rice or sub-materials 3 to 5 times, but since the same washing effect is obtained even if the number of washing is reduced as distilled spirit is added in the step described later, it is preferable to wash the number of washings 1 to 3 times. Do.
상기 세척하는 물의 온도는 낮을수록 쌀의 영양성분 함유상태에는 좋으나 작업자의 작업능률이 떨어지게 되므로, 물의 온도가 10도 내지 15도를 유지하는 것이 바람직하다.The lower the temperature of the washing water, the better the nutritional content of the rice, but the lower the worker's work efficiency, it is preferable to maintain the temperature of the water at 10 to 15 degrees.
부재료는 그 크기에 따라 상기 세척 과정의 세척횟수가 4회 내지 5회일 수 있다.Depending on the size of the auxiliary material, the number of times of washing in the washing process may be 4 to 5 times.
2.제2단계: 불림단계2. The 2nd step: Soaking step
제1단계에서 세척된 쌀을 물, 증류주, 월견초 씨앗 기름, 뽕잎 추출물의 혼합액에 6시간 내지 10시간 불려 불린 쌀을 제조한다.Rice washed in the first step is soaked in a mixture of water, distilled liquor, moonshine seed oil, and mulberry leaf extract for 6 to 10 hours to prepare soaked rice.
제1단계에서 부재료가 함께 세척된 경우, 세척된 쌀과 부재료를 물, 증류주, 월견초 씨앗 기름, 뽕잎 추출물의 혼합액에 6시간 내지 10시간 불려 불린 쌀과 불린 부재료를 제조한다.When the sub-materials are washed together in the first step, the washed rice and sub-materials are soaked in a mixture of water, distilled liquor, moonshine seed oil, and mulberry leaf extract for 6 to 10 hours to prepare soaked rice and sub-materials.
본 단계에서 부재료가 함께 불린 경우, 제조된 불린 부재료는 후술하는 4-1단계에서 건조된 부재료로 제조되거나 4-2단계에서 액상형 부재료로 제조된다.When the sub-materials are soaked together in this step, the prepared sub-materials are produced as dried sub-materials in step 4-1 described later or as liquid-type sub-materials in step 4-2.
상기 쌀 또는 부재료의 불림 시간이 6시간 미만인 경우 혼합액의 유효성분이 쌀 또는 부재료에 충분히 흡수되지 않고, 상기 불림 시간이 10시간을 초과하는 경우 과도한 불림으로 인하여 쌀의 영양성분이 불필요하게 빠져나가게 된다.When the soaking time of the rice or auxiliary materials is less than 6 hours, the active ingredients of the mixed liquid are not sufficiently absorbed into the rice or auxiliary materials, and when the soaking time exceeds 10 hours, nutrients of the rice are unnecessarily lost due to excessive soaking.
상기 혼합액은 쌀 100 중량부에 대하여 물 150 내지 200 중량부, 증류주 3 내지 7 중량부, 월견초 씨앗 기름 3 내지 7 중량부, 뽕잎 추출물 3 내지 7 중량부로 혼합된 액체이다.The mixed solution is a liquid mixed with 150 to 200 parts by weight of water, 3 to 7 parts by weight of distilled liquor, 3 to 7 parts by weight of moonshine seed oil, and 3 to 7 parts by weight of mulberry leaf extract based on 100 parts by weight of rice.
증류주는 알콜이 함유되어 물과 월견초 씨앗 기름이 섞일 수 있도록 도우므로, 혼합액이 균일하게 혼합될 수 있다.Since distilled spirits contain alcohol to help mix water and moonshine seed oil, the mixture can be mixed evenly.
월견초 씨앗 기름은 월견초 씨앗을 압착 추출한 기름이다.Moongyeoncho Seed Oil is the oil extracted by pressing the moongyeoncho seeds.
월견초 씨앗 기름은 인체에서 분비되는 침에 포함된 1차 소화효소의 분비를 감소시켜, 다당류인 전분에서 이당류인 엿당으로 분해되는 과정을 억제하여 혈당수치를 완화하는 효능이있다.Moonshine plant seed oil reduces the secretion of primary digestive enzymes contained in the saliva secreted by the human body, and suppresses the process of decomposition of starch, a polysaccharide, into maltose, a disaccharide, and has the effect of relieving blood sugar levels.
뽕잎 추출물은 뽕잎을 일반적으로 열수 추출한 추출물로서 뽕잎 추출물에 함유된 뽕잎 성분의 함유량은 공지된 뽕잎차와 같은 범위를 갖는다.The mulberry leaf extract is an extract obtained by extracting mulberry leaves in general with hot water, and the content of mulberry leaf components contained in the mulberry leaf extract has the same range as known mulberry leaf tea.
뽕잎 추출물은 인체에서 분비되는 이자액에 포함된 2차 소화효소의 분비를 감소시켜, 이당류인 엿당에서 단당류인 포도당으로 분해되는 과정을 억제하여 혈당수치를 완화하는 효능이 있다. Mulberry leaf extract has the effect of reducing the secretion of secondary digestive enzymes contained in pancreatic fluid secreted by the human body, suppressing the process of decomposition of maltose, a disaccharide, into glucose, a monosaccharide, to relieve blood sugar levels.
3.제3단계: 쌀 건조단계3. Third step: Rice drying step
제2단계에서 불린 쌀을 40도 내지 60도의 온도조건으로 5시간 내지 7시간 열풍건조하여 세척된 쌀의 중량과 대비하여 90 중량% 내지 95 중량%가 되도록 건조하여 건조된 쌀을 제조한다.The rice soaked in the second step is dried with hot air at a temperature of 40 to 60 degrees for 5 to 7 hours to make it 90 to 95% by weight compared to the weight of the washed rice to prepare dried rice.
상기 건조된 쌀의 열풍건조 온도는 40도 내지 60도가 바람직하며, 40도 미만으로 진행되는 경우 증류주의 알콜성분이 잔류할 수 있으며, 60도를 초과하는 경우 과도한 건조로 쌀이 갈라지거나 형체가 망가지게 된다.The hot air drying temperature of the dried rice is preferably 40 to 60 degrees, and if it proceeds below 40 degrees, the alcohol component of the distilled spirit may remain, and if it exceeds 60 degrees, the rice is cracked or the shape is broken due to excessive drying will lose
상기 건조된 쌀의 열풍건조 시간은 5시간 내지 7시간이 바람직하며, 5시간 미만으로 진행되는 경우, 수분량이 과도하게 남아 보관기간이 줄어들게 되고, 7시간을 초과하는 경우, 과도한 건조로 쌀이 갈라지거나 형체가 망가지게 된다.The hot air drying time of the dried rice is preferably 5 to 7 hours, and if it is less than 5 hours, the moisture content remains excessive and the storage period is reduced, and if it exceeds 7 hours, the rice is cracked due to excessive drying. or lose shape.
4.제4-1단계: 부재료 건조단계4. 4th-1st step: auxiliary material drying step
불린 부재료는 부재료의 특성에 따라 충분한 물에 30분 내지 2시간동안 가열하여 뭉개지지 않도록 삶은 다음, 60도 내지 80도의 온도조건으로 5시간 내지 10시간 열풍건조하여 세척된 부재료의 중량과 대비하여 80 중량% 내지 90 중량%가 되도록 건조하여 건조된 부재료를 제조할 수 있다.The soaked sub-material is boiled in sufficient water for 30 minutes to 2 hours depending on the characteristics of the sub-material so as not to be crushed, and then dried in hot air at a temperature of 60 to 80 degrees for 5 to 10 hours. A dried auxiliary material may be prepared by drying to 90% by weight to 90% by weight.
상기 건조된 부재료의 열풍건조 온도는 60도 내지 80도가 바람직하며, 60도 미만으로 진행되는 경우 부재료의 내부까지 건조되는 시간이 오래걸리게 되고, 80도를 초과하는 경우 부재료 겉표면에 탄화가 진행될 수 있다.The hot air drying temperature of the dried submaterial is preferably 60 to 80 degrees. If the temperature is less than 60 degrees, it takes a long time to dry to the inside of the submaterial, and if it exceeds 80 degrees, carbonization may occur on the outer surface of the submaterial. there is.
상기 건조된 부재료의 열풍건조 시간은 5시간 내지 10시간이 바람직하며, 5시간 미만으로 진행되는 경우, 크기가 큰 부재료의 내부까지 건조가 진행되지 않아 보관기간이 줄어들게 되고, 10시간을 초과하는 경우, 과도한 건조로 부재료의 식감에 악영향을 끼친다.The hot air drying time of the dried auxiliary material is preferably 5 to 10 hours. If it is less than 5 hours, drying does not proceed to the inside of the large auxiliary material, so the storage period is reduced, and if it exceeds 10 hours , Excessive drying adversely affects the texture of sub-materials.
5.제4-2단계: 부재료 조림단계5. 4th-2nd step: Sub-material cooking step
불린 부재료 100중량부에 대하여 물 120 내지 140 중량부, 소금 6 내지 8 중량부, 감초 1 내지 2 중량부, 생강 1 내지 2 중량부를 혼합하여 60분 내지 90분간 가열하여 삶아 액상형 부재료를 제조할 수 있다.120 to 140 parts by weight of water, 6 to 8 parts by weight of salt, 1 to 2 parts by weight of licorice, and 1 to 2 parts by weight of ginger are mixed with respect to 100 parts by weight of the soaked sub-material, and heated and boiled for 60 to 90 minutes to prepare a liquid type sub-material. there is.
상기 가열하는 시간이 60분 미만으로 진행되는 경우, 부재료가 충분하게 삶아지지 않게되고, 90분을 초과하는 경우, 수분이 부족하게 되어 부재료가 탄화하여 액상형 부재료에 탄내가 추가될 수 있다.If the heating time is less than 60 minutes, the sub-material is not sufficiently boiled, and if it exceeds 90 minutes, the moisture is insufficient and the sub-material is carbonized, so that burnt smell may be added to the liquid-type sub-material.
상기 액상형 부재료 제조과정에서 불린 부재료 100 중량부에 대하여 설탕 18 내지 22 중량부가 더 혼합될 수 있다.18 to 22 parts by weight of sugar may be further mixed with respect to 100 parts by weight of the sub-material soaked in the process of preparing the liquid sub-material.
6.제5단계: 포장단계6. Fifth Step: Packing Step
제3단계에서 제조된 건조된 쌀을 100g 내지 150g 포장하여 죽의 베이스를 제조한다.100g to 150g of the dried rice prepared in the third step is packaged to prepare a base of porridge.
상술한 공정들을 통해 제조된 건조된 쌀은 끓는 물에 4분 내지 5분만 가열해도 죽을 제조할 수 있을 정도로 전분의 호화가 활발히 촉진된다.Gelatinization of starch is actively promoted to the extent that porridge can be prepared by heating the dried rice prepared through the above processes in boiling water for only 4 to 5 minutes.
따라서, 상기 제3단계에서 제조된 건조된 쌀을 포장하여 제조된 죽의 베이스와 널리 판매되는 라면을 함께 포장하여 죽의 베이스를 제조할 수 있고, 이와 같이 라면이 함께 포장된 죽의 베이스를 조리하면, 라면의 면이 퍼지지 않으면서도 국물은 죽으로 제조될 수 있다.Therefore, the base of the porridge prepared by packaging the dried rice prepared in the third step and the widely sold ramen can be packaged together to prepare the base of the porridge. If so, the broth can be made into porridge without spreading the noodles of the ramen.
제4-1단계에서 건조된 부재료가 제조되는 경우, 건조된 부재료를 제3단계에서 제조된 건조된 쌀보다 작은 크기로 분쇄하여 분쇄된 부재료를 제조하여, 건조된 쌀 100 중량부에 대하여 분쇄된 부재료 20 내지 50 중량부를 혼합 포장하여 죽의 베이스를 제조한다.When the dried auxiliary material is produced in step 4-1, the dried auxiliary material is pulverized to a size smaller than that of the dried rice produced in step 3 to prepare a pulverized auxiliary material, 20 to 50 parts by weight of auxiliary materials are mixed and packaged to prepare a base of porridge.
여기서, 상기 건조된 쌀과 분쇄된 부재료의 혼합물을 포장하여 제조된 죽의 베이스와 널리 판매되는 라면을 함께 포장하여 죽의 베이스를 제조할 수 있고, 이와 같이 라면이 함께 포장된 죽의 베이스를 조리하면, 라면의 면이 퍼지지 않으면서도 국물은 죽으로 제조될 수 있다.Here, the base of the porridge prepared by packaging the mixture of the dried rice and the pulverized sub-materials and the widely sold ramen can be packaged together to prepare the base of the porridge, and thus cooking the base of the porridge packed with ramen If so, the broth can be made into porridge without spreading the noodles of the ramen.
제4-2단계에서 액상형 부재료가 제조되는 경우, 액상형 부재료 50g 내지 100g을 포장하여 포장된 액상형 부재료를 제조하고, 제3단계에서 제조된 건조된 쌀 100g 내지 150g을 포장한 것과 액상형 부재료를 포장한 것을 함께 포장하여 죽의 베이스를 제조한다.When liquid-type sub-materials are produced in step 4-2, 50 g to 100 g of liquid-type sub-materials are packaged to prepare packaged liquid-type sub-materials, and 100 g to 150 g of dried rice prepared in step 3 is packaged and the liquid-type sub-materials are packaged. Pack them together to prepare the base of the porridge.
여기서, 상기 건조된 쌀을 포장한 것과 상기 액상형 부재료를 포장한 것을 함께 포장하여 제조된 죽의 베이스와 널리 판매되는 라면을 함께 포장하여 죽의 베이스를 제조할 수 있고, 이와 같이 라면이 함께 포장된 죽의 베이스를 조리하면, 라면의 면이 퍼지지 않으면서도 국물은 죽으로 제조될 수 있다.Here, the base of the porridge prepared by packaging the dried rice and the packaging of the liquid sub-material together and the widely sold ramen can be packaged together to prepare the base of the porridge, so that the ramen is packaged together If the base of the porridge is cooked, the broth can be made into porridge without spreading the noodles.
본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명이 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예는 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구의 범위에 의하여 나타내어지며, 특허청구의 범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Those skilled in the art to which the present invention pertains will understand that the present invention can be embodied in other specific forms without changing its technical spirit or essential features. Therefore, it should be understood that the embodiments described above are illustrative and not restrictive in all respects. The scope of the present invention is indicated by the claims to be described later rather than the detailed description above, and the meaning and scope of the claims And all changes or modified forms derived from the equivalent concept should be construed as being included in the scope of the present invention.
Claims (9)
상기 세척된 쌀을 혼합액에 6시간 내지 10시간동안 불려 불린 쌀을 제조하는 제2단계;
상기 불린 쌀을 40도 내지 60도의 온도조건으로 5시간 내지 7시간 열풍건조하여 건조된 쌀을 제조하는 제3단계;
상기 건조된 쌀을 100g 내지 150g 넣어 포장하여 죽의 베이스를 제조하는 제5단계;를 포함하고,
상기 제2단계의 상기 혼합액은 쌀 100 중량부에 대하여 물 150 내지 200 중량부, 증류주 3 내지 7 중량부, 월견초 씨앗 기름 3 내지 7 중량부, 뽕잎 추출물 3 내지 7 중량부의 비율로 혼합된 죽의 베이스의 제조방법.A first step of preparing washed rice by washing the rice 1 to 3 times;
A second step of preparing soaked rice by soaking the washed rice in a mixed solution for 6 to 10 hours;
A third step of preparing dried rice by drying the soaked rice in hot air for 5 to 7 hours at a temperature of 40 to 60 degrees;
A fifth step of preparing a base of porridge by packaging 100g to 150g of the dried rice;
The mixed solution of the second step is a mixture of 150 to 200 parts by weight of water, 3 to 7 parts by weight of distilled spirit, 3 to 7 parts by weight of moonshine seed oil, and 3 to 7 parts by weight of mulberry leaf extract based on 100 parts by weight of rice. Method for manufacturing the base of.
상기 제5단계에서 라면을 추가로 더 포장하여 제조된 죽의 베이스의 제조방법.The method of claim 1,
Method for producing a base of porridge prepared by further packaging ramen in the fifth step.
상기 제1단계에서 부재료를 1회 내지 3회 세척하여 세척된 부재료를 제조하고,
상기 제2단계에서 상기 세척한 부재료를 상기 혼합액에 6시간 내지 10시간동안 불려 불린 부재료를 제조하고,
상기 제3단계공정과 상기 제5단계공정 사이에, 상기 불린 부재료를 물에 넣고 30분 내지 120분간 뭉개지지 않도록 삶은 다음, 60도 내지 80도의 온도조건으로 5시간 내지 10시간동안 열풍건조하여 건조된 부재료를 제조하는 4-1단계를 더 포함하고,
상기 제5단계에서 상기 건조된 부재료를 상기 건조된 쌀보다 작게 분쇄하고, 상기 건조된 쌀 100 중량부에 대하여 상기 분쇄된 부재료 20 내지 50 중량부를 혼합하여 포장하는 죽의 베이스의 제조방법.The method of claim 1,
In the first step, the sub-material is washed 1 to 3 times to prepare a washed sub-material,
In the second step, the washed sub-material is soaked in the mixed solution for 6 to 10 hours to prepare a soaked sub-material,
Between the third step and the fifth step, the soaked sub-material is put in water, boiled for 30 to 120 minutes so as not to be crushed, and then dried by hot air drying at a temperature of 60 to 80 degrees for 5 to 10 hours. Further comprising step 4-1 of manufacturing the sub-material,
In the fifth step, the dried sub-material is pulverized to a smaller size than the dried rice, and 20 to 50 parts by weight of the pulverized sub-material is mixed and packaged with respect to 100 parts by weight of the dried rice.
상기 제5단계에서 라면을 추가로 더 포장하여 제조된 죽의 베이스의 제조방법.The method of claim 4,
Method for producing a base of porridge prepared by further packaging ramen in the fifth step.
상기 제1단계에서 부재료를 1회 내지 3회 세척하여 세척된 부재료를 제조하고,
상기 제2단계에서 상기 세척한 부재료를 상기 혼합액에 6시간 내지 10시간동안 불려 불린 부재료를 제조하고,
상기 제3단계공정과 상기 제5단계공정 사이에, 상기 불린 부재료 100 중량부에 대하여 물 120 내지 140 중량부, 소금 6 내지 8 중량부, 감초 1 내지 2 중량부, 생강 1 내지 2 중량부를 혼합하여 60분 내지 90분간 가열하여 액상형 부재료를 제조하는 4-2단계를 더 포함하고,
상기 제5단계에서 상기 액상형 부재료를 50g 내지 100g 포장하고,
상기 포장된 액상형 부재료를 상기 건조된 쌀과 함께 포장하는 죽의 베이스의 제조방법.The method of claim 1,
In the first step, the sub-material is washed 1 to 3 times to prepare a washed sub-material,
In the second step, the washed sub-material is soaked in the mixed solution for 6 to 10 hours to prepare a soaked sub-material,
Between the third step process and the fifth step process, 120 to 140 parts by weight of water, 6 to 8 parts by weight of salt, 1 to 2 parts by weight of licorice, and 1 to 2 parts by weight of ginger were mixed with respect to 100 parts by weight of the soaked auxiliary material. And further comprising a 4-2 step of heating for 60 to 90 minutes to prepare a liquid sub-material,
In the fifth step, 50 g to 100 g of the liquid sub-material is packaged,
A method for producing a base of porridge in which the packaged liquid sub-material is packaged together with the dried rice.
상기 제5단계에서 라면을 추가로 더 포장하여 제조된 죽의 베이스의 제조방법.The method of claim 6,
Method for producing a base of porridge prepared by further packaging ramen in the fifth step.
상기 제4-2단계에서 상기 불린 부재료 100 중량부에 대하여 설탕 18 내지 22 중량부가 더 혼합되는 죽의 베이스의 제조방법.The method of claim 6,
In step 4-2, 18 to 22 parts by weight of sugar is further mixed with respect to 100 parts by weight of the soaked auxiliary material.
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