KR102643302B1 - Food composition for instant porridge containing freeze-dried cheonggukjang, curcuma and organic germanium and the method for manufacturing the same - Google Patents
Food composition for instant porridge containing freeze-dried cheonggukjang, curcuma and organic germanium and the method for manufacturing the same Download PDFInfo
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- KR102643302B1 KR102643302B1 KR1020210134637A KR20210134637A KR102643302B1 KR 102643302 B1 KR102643302 B1 KR 102643302B1 KR 1020210134637 A KR1020210134637 A KR 1020210134637A KR 20210134637 A KR20210134637 A KR 20210134637A KR 102643302 B1 KR102643302 B1 KR 102643302B1
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- cheonggukjang
- brown rice
- turmeric
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Abstract
본 발명은 동결건조 청국장과 강황 및 유기 게르마늄과 더불어 해조류와 퍼핑된 곡류를 포함하는 즉석죽용 식품조성물 및 이의 제조방법에 관한 것이다.
본 발명에 의해 제조되는 즉석즉용 식품조성물은 현미를 포함하는 곡류와 동결건조 청국장과 강황 및 식용 게르마늄을 주재료로 함으로써 현미와 청국장 및 강황과 게르마늄의 영양성분을 그대로 섭취할 수 있어 항암효과, 항산화효과, 항노화 효과의 건강기능성을 가질 수 있다.
또한, 퍼핑에 의하여 제조됨으로써 현미를 포함하는 곡류의 호화가 충분히 이루어지기 때문에 뜨거운 물만 부어 바로 취식할 수 있게 되어 현미를 비롯한 곡류의 호화를 위한 과정을 거치지 않고 바로 죽의 형태로 섭취할 수 있어 취식의 편의성을 매우 향상시킬 수 있다.The present invention relates to a food composition for instant porridge containing freeze-dried Cheonggukjang, turmeric, and organic germanium, as well as seaweed and puffed grains, and a method for producing the same.
The ready-to-eat food composition manufactured by the present invention is mainly made of grains containing brown rice, freeze-dried Cheonggukjang, turmeric, and edible germanium, so that the nutrients of brown rice, Cheonggukjang, turmeric, and germanium can be consumed as is, resulting in anticancer and antioxidant effects. , it can have health functionality such as anti-aging effect.
In addition, since it is manufactured by puffing, grains, including brown rice, are sufficiently gelatinized, so they can be consumed immediately by pouring hot water, so they can be consumed immediately in the form of porridge without going through the process for gelatinization of grains, including brown rice. Convenience can be greatly improved.
Description
본 발명은 동결건조 청국장과 강황 및 유기 게르마늄을 포함하는 즉석죽용 식품조성물 및 이의 제조방법에 관한 것으로서, 보다 상세하게는, 동결건조 청국장과 강황 및 유기 유기 게르마늄과 더불어 해조류와 퍼핑된 현미, 흑밀 및 흑보리 등의 곡류를 포함하여 항암, 항산화 효과가 있는 유효성분을 포함하는 즉석죽용 식품조성물 및 이의 제조방법에 관한 것이다.The present invention relates to a food composition for instant porridge containing freeze-dried cheonggukjang, turmeric, and organic germanium, and a method for producing the same. More specifically, the present invention relates to freeze-dried cheonggukjang, turmeric, and organic germanium, as well as seaweed, puffed brown rice, black wheat, and It relates to a food composition for instant porridge containing grains such as black barley and active ingredients with anti-cancer and antioxidant effects and a method for manufacturing the same.
암은 갑자기 발생하는 것이 아니고 10년 이상의 긴 세월을 지나면서 발병된다. 초기단계, 촉진단계, 진행단계 및 전이단계로 진전되어 걷잡을 수 없이 계속 세포분열을 하고 영양소를 고갈시켜 인체기관의 정상적인 기능을 저해, 결국 사망에 이르게 한다. 따라서 이러한 암은 평소 식생활을 잘 조절함으로써 상당부분 억제 또는 예방할 수 있다. 따라서 과일과 채소, 잡곡, 등푸른 생선, 해조류, 전통 발효식품 등 항암효과가 있는 것으로 알려진 음식을 평소 잘 섭취하면 죽음의 공포를 몰고 다니는 암으로부터 훌쩍 벗어날 수 있음은 당연하다 할 것이다. 이러한 항암효과가 있는 음식으로서 대표적으로 현미와 콩을 들 수 있다.Cancer does not occur suddenly, but develops over a period of 10 years or more. It progresses into the initial stage, accelerated stage, advanced stage, and metastatic stage, causing uncontrollable cell division and depletion of nutrients, which hinders the normal function of human organs and eventually leads to death. Therefore, these cancers can be suppressed or prevented to a large extent by carefully controlling one's daily diet. Therefore, it is natural that if you regularly consume foods known to have anti-cancer effects, such as fruits, vegetables, grains, blue fish, seaweed, and traditional fermented foods, you can easily escape from cancer, which drives the fear of death. Representative foods with such anti-cancer effects include brown rice and beans.
특히 현미는, 수확한 벼를 건조, 탈곡한 후 고무 롤러로 된 기계로 왕겨를 벗긴 쌀로서, 정백으로 인한 영양분의 손실이 없으므로 백미에 비하여 지방, 단백질, 비타민 B1 및 비타민 B2가 풍부하다. 구체적으로 백미와 현미의 영양가를 비교해보면, 75~76%의 당질을 비슷하게 함유하고 있지만 현미는 백미보다 지방이 2배 이상이고 섬유소는 17배, 비타민 B1 및 B2는 각각 3배 정도, 비타민E도 4배 정도 된다. 또한, 현미에는 쌀눈과 식이섬유소 그리고 여러가지 미강 내에 있는 생리활성물질을 비롯하여 비타민E, 훼루익산, 피틴산, 이노시톨, 식물스테롤, 감마오리자놀 등이 있어 암 예방은 물론 혈관질환 예방, 당뇨 및 간질환 예방에도 중요한 역할을 한다.In particular, brown rice is rice that has been harvested by drying and threshing the rice, then removing the husk using a machine with rubber rollers. There is no loss of nutrients due to polishing, so it is richer in fat, protein, vitamin B1, and vitamin B2 than white rice. Specifically, comparing the nutritional value of white rice and brown rice, although they contain similar carbohydrates of 75-76%, brown rice has more than twice the fat, 17 times more fiber, about 3 times more vitamins B1 and B2 each, and more vitamin E than white rice. It's about 4 times that. In addition, brown rice contains rice germ, dietary fiber, and various physiologically active substances found in rice bran, as well as vitamin E, ferruic acid, phytic acid, inositol, plant sterols, and gamma oryzanol, which are helpful in preventing cancer, vascular disease, diabetes, and liver disease. plays an important role.
한편, 콩은 예로부터 오곡의 하나로 우리 민족의 주식 중 하나로 이용되어 왔는 바, 이러한 콩에는 단백질이 41%나 들어 있어 가히 밭에서 나는 고기라 불리우고 있다. 특히 콩 속에는 건강에 이로운 물질들이 많이 함유되어 있는데, 그 중에서도 이소플라본은 식물 에스트로겐으로 여성의 유방암, 골다공증, 또 남성의 전립선 비대 및 암 예방에 좋은 것으로 알려져 있고, 이외에도 콩에는 페놀성분, 사포닌, 트립신저해제, 피틴산 성분 등이 있어 암예방에 큰 도움이 된다. 이러한 콩 중에서도 특히 검은콩은 약효 작용이 뛰어나 한방에서는 약재로 사용하였고 옛날부터 약콩이라 불러왔으며, 검은콩의 과피에 있는 검푸른색의 안토시아닌은 본래 항산화 및 항노화 효과가 있는 것으로 알려져 있고, 항암효과 및 다이어트효과도 뛰어난 것으로 보고되고 있다.Meanwhile, soybeans have been used as one of the five grains and one of the staple foods of our people since ancient times. These beans contain as much as 41% protein, so they are called meat from the fields. In particular, soybeans contain many substances beneficial to health. Among them, isoflavones are plant estrogen and are known to be good for preventing breast cancer and osteoporosis in women and prostate enlargement and cancer in men. In addition, soybeans contain phenolic components, saponin, and trypsin. It contains inhibitors and phytic acid, which are very helpful in preventing cancer. Among these beans, black beans in particular have excellent medicinal properties, so they have been used as medicine in Oriental medicine and have been called medicinal beans since ancient times. The dark blue anthocyanin in the skin of black beans is known to have antioxidant and anti-aging effects, and has anti-cancer and anti-aging effects. It is reported that the diet effect is also excellent.
따라서 콩과 현미는 서로 보완작용을 해 완벽한 식품이 되고, 특히 현미와 콩에 있는 성분들은 보통의 사람에게는 암을 예방하고 암환자에게는 암치료에 도움이 되는 주식이 되기에 보통사람의 일반 식사로, 암환자들의 수술 후 기본식으로 권장할 수 있는 중요한 주식이라 할 수 있다.Therefore, beans and brown rice complement each other and become perfect foods. In particular, the ingredients in brown rice and beans are staple foods that prevent cancer for the average person and help treat cancer for cancer patients, making them a regular meal for the average person. , it can be said to be an important staple food that can be recommended as a basic diet for cancer patients after surgery.
다른 한편, 청국장은 삶은 콩을 뜨거운 곳에서 발효시켜 누룩곰팡이가 생기도록 만든 속성 장류로, 풍미가 특이하고 영양가도 높고 소화가 잘될 뿐 아니라 콩 단백질을 가장 효과적으로 섭취할 수 있는 방법 중의 하나이다.On the other hand, Cheonggukjang is a fermented soybean paste made by fermenting boiled soybeans in a hot place to develop yeast mold. It has a unique flavor, is highly nutritious, is easy to digest, and is one of the most effective ways to consume soy protein.
이러한 청국장은 원료콩과 비교해 보면 필수아미노산, 비타민 B1, B2, 나이아산, 판토텐산 등을 많이 가지고 있고 각종 효소가 풍부하게 들어있고, 발효과정을 거치면서 항암물질을 더 함유하게 된다. 특히 된장과 비교할 때, 발효의 주역이 되는 균이 된장은 누룩곰팡이이고 청국장은 고초균(Bacillus subtilis)으로, 이 고초균은 장내 부패균의 활동을 약화시키고 병원균에 대한 항균작용이 있어, 부패균이 만드는 발암물질이나 암모니아, 인돌, 아민 등 발암촉진 물질을 감소시키는 기능을 한다. 또한 이러한 유해 물질을 흡착하고 배설시키는 작용을 하여, 간의 부담이 가벼워져 피로회복이나 피부의 거칠어짐을 막는 효과를 가져올 수 있으며, 특히, 비타민B2가 많아 간의 해독 기능을 좋게 하므로 술이나 담배에 시달린 간을 보호해 주는 역할을 한다. 뿐만 아니라, 고초균은 유기산도 생성하므로 장을 자극해 소화활동을 활발히 해주고, 면역력을 높이며, 고초균의 증식에 의하여 만들어지는 효소는 혈전을 녹이는 작용이 있어 심근경색, 뇌혈전 등을 예방한다는 효과도 보고되고 있다.Compared to raw soybeans, Cheonggukjang contains a lot of essential amino acids, vitamins B1, B2, niacin, and pantothenic acid, and is rich in various enzymes. It also contains more anti-cancer substances through the fermentation process. In particular, compared to soybean paste, the main bacterium in fermentation is Aspergillus mold in soybean paste and Bacillus subtilis in Cheonggukjang. This Bacillus subtilis weakens the activity of putrefactive bacteria in the intestines and has an antibacterial effect against pathogens, and is a carcinogen produced by putrefactive bacteria. It functions to reduce carcinogenic substances such as ammonia, indole, and amines. In addition, by adsorbing and excreting these harmful substances, the burden on the liver can be lightened, which can bring about the effect of recovering from fatigue and preventing skin roughness. In particular, the abundance of vitamin B2 improves the liver's detoxification function, so it helps the liver suffering from alcohol or cigarettes. It plays a role in protecting. In addition, Bacillus subtilis produces organic acids, so it stimulates the intestines to activate digestion and enhance immunity. The enzymes produced by the growth of Bacillus subtilis have the effect of dissolving blood clots, which has been reported to prevent myocardial infarction and cerebral thrombosis. It is becoming.
한편, 강황은 인도, 중국, 오카니와 등을 주요 원산지로 하며, 인도를 중심으로 한 열대 및 아열대 지방에서 많이 재배되는 생강과(Zingiberaceae)의 여러해살이 풀로서, 학명은 커쿠마 롱가 엘(Curcuma longa. L)이며 뿌리, 줄기로 구성되고 근경(根莖)을 식용, 약용, 천연 염료로 사용하고 있다.Meanwhile, turmeric is a perennial herb of the Zingiberaceae family whose main origins are India, China, and Okaniwa, and is widely cultivated in tropical and subtropical regions, mainly in India. Its scientific name is Curcuma longa. .L) and is composed of roots and stems, and the rhizome is used for food, medicine, and as a natural dye.
특히 강황에는 강황 색소라 불리우는 커쿠민(curcumin)을 비롯하여, 약 100종류 정도 확인되어 있는 정유성분(Tumerone, Cineol, α-curcumen, curcumol 등 방향이 있는 휘발성의 정유성분) 및 풍부한 미네랄이 들어있다. 노란색을 나타내는 강황의 색소 성분은 강황 근경에 있는 커쿠미노이드(curcuminoid)이며, 이는 커쿠민(curcumin), 비스디메톡시 커쿠민(bisdemethoxy curcumin), 디메톡시 커쿠민(demethoxy curcumin)의 3종 화합물을 총칭한다.In particular, turmeric contains curcumin, which is called the turmeric pigment, as well as about 100 types of identified essential oil components (volatile aromatic essential oil components such as Tumerone, Cineol, α-curcumen, and curcumol) and abundant minerals. The pigment component of turmeric that gives it its yellow color is curcuminoid, found in the rhizome of turmeric, which consists of three compounds: curcumin, bisdemethoxy curcumin, and demethoxy curcumin. collectively.
대부분을 차지하는 커쿠민[(E,E)-1,7-bis(4-hydroxyl-3-methoxyphenyl)-1,6-heptadiene-3,5-one]은 강황에 0.5∼6% 정도 함유되어 있으며, 이는 항산화 활성, 항염증 활성과 같은 생리활성을 갖는 것으로 밝혀진 바 있다. 또, 항암활성으로 암세포의 증식을 억제하고 쥐에서 피부, 대장, 구강암에 대한 예방효과도 나타났다. 또한 자유 라디칼 소거 기능과 간장보호 효과도 밝혀진 바 있으며, 이외에도 근래에는 알츠하이머병의 예방 효과, 콜레스테롤 저해활성 등 다양한 생리활성을 갖고 있다.Curcumin [(E,E)-1,7-bis(4-hydroxyl-3-methoxyphenyl)-1,6-heptadiene-3,5-one], which accounts for the majority, is contained in 0.5 to 6% of turmeric. , which has been found to have physiological activities such as antioxidant activity and anti-inflammatory activity. In addition, its anticancer activity inhibits the proliferation of cancer cells and has shown preventive effects against skin, colon, and oral cancer in mice. In addition, its free radical scavenging function and liver protection effect have been revealed, and in addition, it has various physiological activities such as Alzheimer's disease prevention effect and cholesterol inhibitory activity.
한편, 게르마늄은 주기율표 4B족에 속하는 탄소족 원소의 하나. 원소기호 Ge, 원자번호 32, 원자량 72.59％로 먹는 산소로 알려져 있으며, 유기게르마늄은 복용 후 인체 내에서 각종 임무를 마친 후 약 20-30시간 안에 인체 내에 있는 암 세포, 독소, 오염물질, 중금속 등을 붙들고 축적되는 것 없이 소변을 통해 인체에서 완전히 빠져나가므로 전혀 독성이 남지 않아 매우 안전하다.Meanwhile, germanium is one of the carbon group elements belonging to group 4B of the periodic table. It is known as edible oxygen with the element symbol Ge, atomic number 32, and atomic weight 72.59%. Organic germanium is known to be edible oxygen, and after taking it, after completing various tasks within the human body, it eliminates cancer cells, toxins, pollutants, heavy metals, etc. within the human body within about 20-30 hours. It is completely safe because it completely exits the human body through urine without holding on to or accumulating, leaving no toxicity whatsoever.
뿐만 아니라 게르마늄은 복용하는 대로 소변을 따라 배출되기 때문에 6개월 후의 검사에서 어느 기관에서도 축적이나 중독 증상이 없었다.In addition, since germanium is excreted through urine as soon as it is taken, there was no accumulation or symptoms of poisoning in any organ when examined six months later.
또한, 게르마늄(Ge-132)은 상해(부상)를 입은 세포들에 대한 효과의 동물실험 연구에서 게르마늄(Ge-132)을 투여한 동물들의 세포들의 부상에 대한 예방과 스스로 치료되어지는 것을 발견하였다. 이 모든 효과들은 게르마늄(Ge-132)의 역할과 관련이 있다. 이러한 결과들은 게르마늄(Ge-132)이 세포들의 원활한 신진대사를 촉진하여 그것이 부상으로부터 보호되고 있는 것으로 보여진다.In addition, in an animal experiment study on the effect of germanium (Ge-132) on injured cells, it was discovered that cells administered with germanium (Ge-132) prevented injury and healed themselves. . All of these effects are related to the role of germanium (Ge-132). These results show that germanium (Ge-132) promotes smooth metabolism in cells and protects them from injury.
또한, 유기 게르마늄은 종양, 악성 종양을 억제시킨다는 사실이 증명되었고, 유기 게르마늄을 경구 투여한 경우는 생명이 현저하게 연장된다는 사실이 관찰되었다. 유기 게르마늄이 강력한 종양, 악성 종양 억제제라는 것은, 유기 게르마늄의 인터페론 유도체로써의 작용과 관련이 있는 것으로 나타났다(Tohoku Journal of Experimental Medicine 146, May 1985:97).In addition, it has been proven that organic germanium suppresses tumors and malignant tumors, and it has been observed that when organic germanium is administered orally, life is significantly extended. The fact that organic germanium is a powerful tumor and malignant tumor inhibitor has been shown to be related to its action as an interferon derivative (Tohoku Journal of Experimental Medicine 146, May 1985:97).
유기 게르마늄의 치료효과에 대한 동물 실험에서 종양을 확실하게 자라지 못하도록 하는 효과를 보였다. 유기 게르마늄이 종양억제제로써 항암제 키모떼라피(Chemotherapy)와 함께 사용되면 어떤 결과가 나올까에 대해서 연구하게 되었다. 결과들에 의하면 종양의 성장은 정지했으며, 종양의 전이억제 효과가 있었고, 생명의 생존기간이 연장되었고, 그리고 키모떼라피(Chemotherapy)의 부작용을 줄여 주었고 아울러 항암제 사용으로 줄어든 몸무게가 회복되었다.In animal experiments on the therapeutic effect of organic germanium, it was shown to clearly prevent tumors from growing. Research was conducted on what results would occur if organic germanium was used as a tumor suppressor along with the anticancer drug Chemotherapy. According to the results, tumor growth was stopped, tumor metastasis was suppressed, survival time was extended, side effects of Chemotherapy were reduced, and weight lost due to the use of anticancer drugs was recovered.
암 종양, 백혈병세포를 접종시킨 동물들에게 유기 게르마늄을 복용하여 치료하는 실험을 하였다. 이 연구에서 유기 게르마늄은 암 세포를 직접 공격하는 것보다는 신체의 방어기능의 향상을 통한 효과가 있는 것으로 증명되었다. 즉 탐식 세포와 T-세포들을 포함 한 면역체계의 향상을 통한 작용으로 보인다.An experiment was conducted to treat animals inoculated with cancerous tumors and leukemia cells by taking organic germanium. In this study, organic germanium was proven to be effective by improving the body's defense function rather than directly attacking cancer cells. In other words, it appears to work through improvement of the immune system, including phagocytic cells and T-cells.
혈압의 변화에 대항 동물실험에서, 정상적인 혈압의 동물들에게 게르마늄을 투여한 후의 관찰에서 정상적인 혈압 그대로 아무런 변화가 없었다. 그러나 혈압이 높은 동물들에게 투여한 후에는 게르마늄을 투여한지 7-10일에 놀랍게도 혈압이 정상 치로 돌아왔다. 이 효과는 게르마늄의 투여를 중단한 후로도 상당히 오랫동안 지속되었다.In animal experiments against changes in blood pressure, there was no change in normal blood pressure after administering germanium to animals with normal blood pressure. However, after administering germanium to animals with high blood pressure, blood pressure surprisingly returned to normal within 7 to 10 days. This effect persisted for quite a long time even after the administration of germanium was discontinued.
한편, 흑밀(아리흑)은 일반 통밀가루보다 영양적으로 비타민 B1, B2, 칼슘, 철 등이 풍성하다. 기능적으로는 노화와 염증 등을 억제하는 항산화물질인 안토시아닌이 함유되어 있다. 흑밀에는 안토시아닌, 폴리페놀, 탄닌 성분이 들어 있어서 항산화 효과가 기존 밀보다 10배 정도 효과가 있다.Meanwhile, black wheat (Ari black) is nutritionally richer in vitamins B1, B2, calcium, and iron than regular whole wheat flour. Functionally, it contains anthocyanin, an antioxidant that suppresses aging and inflammation. Black wheat contains anthocyanins, polyphenols, and tannins, so its antioxidant effect is about 10 times more effective than conventional wheat.
한편, 흑보리 역시 항산화 작용이 뛰어난 음식으로 알려져 있고, 서리태 검은콩보다 4배가 많은 안토시아닌을 함유하고 있으며 블랙 푸드 중 가장 많은 양의 안토시아닌 성분을 함유한다고 알려져 있다. 베타글루칸 성분이 풍부한 흑보리는 성인병예방에 탁월한 효과가 있다. 콜레스테롤의 수치를 떨어뜨리며 혈압하강의 효과를 보여 동맥경화와 고혈압 등에도 효과가 있다.Meanwhile, black barley is also known as a food with excellent antioxidant properties, and contains four times more anthocyanins than black beans, and is known to contain the largest amount of anthocyanins among black foods. Black barley, which is rich in beta-glucan, is excellent for preventing adult diseases. It lowers cholesterol levels and has the effect of lowering blood pressure, making it effective in arteriosclerosis and high blood pressure.
또한, 트랜스 지방의 흡수를 억제하고 일반 보리에 비해 영양소도 풍부해 다이어트 식품으로 좋으며, 식이섬유가 매우 풍부하여 변비를 예방하는 효과가 있고, 소화가 쉽고 빠른 장점이 있다.In addition, it suppresses the absorption of trans fat and is rich in nutrients compared to regular barley, making it a good diet food. It is very rich in dietary fiber, so it is effective in preventing constipation, and has the advantage of being easy and quick to digest.
이와 같이 흑밀, 흑보리, 검은 콩 등의 블랙푸드에 많은 안토시아닌 성분은 현존하는 항산화 물질 중 가장 강력한 항산화 효과가 있는 성분으로, 몸에 쌓인 활성산소와 노폐물 배출에 효율적이며, 항암 작용 및 항염 효과가 있다. 또한, 혈관 속 노폐물과 콜레스테롤을 빠르게 배출한다. 이는 혈관 기능을 정상적으로 유지하며, 혈당이 높아지거나 혈당 조절을 방해해 당뇨를 유발하는 성분 생성을 억제한다. 덧붙여 당뇨가 발생했을 때 합병증으로 나타나는 망막 손상을 예방하는 기능도 있다.Likewise, anthocyanins, which are abundant in black foods such as black wheat, black barley, and black beans, are ingredients with the strongest antioxidant effect among existing antioxidants. They are efficient in discharging free radicals and waste products accumulated in the body, and have anticancer and anti-inflammatory effects. there is. Additionally, it quickly discharges waste products and cholesterol from the blood vessels. This maintains normal blood vessel function and suppresses the production of components that cause diabetes by increasing blood sugar levels or interfering with blood sugar control. Additionally, it has the function of preventing retinal damage that occurs as a complication when diabetes occurs.
이에, 본 발명자는 상기와 같이 영양학적으로 우수한 현미와 콩이 궁합을 이루고, 항산화, 면역체계 향상에 도움이 되는 강황과 게르마늄 및 블랙푸드인 흑밀, 흑보리 등을 포함함으로써, 항암, 항산화 등의 건강기능성을 제공할 수 있도록, 검은콩을 이용하여 제조한 동결건조 청국장과 현미를 주재료로 하고, 간편하게 뜨거운 물만 부어 소화가 쉬운 죽의 형태로 섭취할 수 있도록 편의성을 향상시킨 즉석죽용 식품조성물을 제조하고 본 발명을 완성하기에 이르렀다.Accordingly, the present inventor harmonizes the nutritionally excellent brown rice and beans as described above, and includes turmeric and germanium, which are helpful for antioxidant and immune system improvement, and black wheat and black barley, which are black foods, to provide anti-cancer, antioxidant, etc. In order to provide health functionality, we manufacture a food composition for instant porridge that uses freeze-dried cheonggukjang made using black beans and brown rice as the main ingredients, and improves convenience so that it can be consumed in the form of an easily digestible porridge by simply pouring hot water. and completed the present invention.
따라서 본 발명에서는 동결건조 청국장과 퍼핑된 현미 및 강황과 식용 게르마늄을 주재료로 포함하여 항암, 항산화 효과가 유효성분을 섭취할 수 있으며, 섭취의 편의성을 향상시킨 즉석죽용 식품조성물과 이의 제조방법을 제공하고자 한다.Therefore, the present invention provides a food composition for instant porridge that contains freeze-dried cheonggukjang, puffed brown rice, turmeric, and edible germanium as main ingredients, and that has anti-cancer and antioxidant effects, improves convenience of intake, and provides a food composition for instant porridge and a method for producing the same. I want to do it.
상기와 같은 목적을 달성하기 위하여, 본 발명은 현미와 흑밀, 흑보리들 포함하는 곡류와 동결건조 청국장 및 강황과 유기 게르마늄을 주재료로 하는 즉석죽용 식품조성물과 이의 제조방법을 제공한다. 이하, 본 발명을 자세히 설명한다.In order to achieve the above object, the present invention provides a food composition for instant porridge and a method for producing the same, which are mainly composed of grains including brown rice, black wheat, and black barley, freeze-dried cheonggukjang, turmeric, and organic germanium. Hereinafter, the present invention will be described in detail.
본 발명의 일 견지에 의하면, 본 발명은 현미를 포함하는 곡류와 동결건조 청국장, 강황 및 식용 게르마늄을 혼합하여 혼합재료를 준비하는 1단계; 죽염을 이용하여 식염수를 제조하는 2단계; 상기에서 준비한 혼합재료에 상기 식염수를 도포한 후 수분함량이 13~15%가 되도록 건조시켜 퍼핑재료를 제조하는 3단계; 상기 퍼핑재료를 퍼핑하는 4단계;및 상기 퍼핑된 재료를 세절하고 포장하는 5단계;를 포함하여 이루어지는 것을 특징으로 하는 즉석죽용 식품조성물의 제조방법에 관한 것이다.According to one aspect of the present invention, the present invention includes a first step of preparing a mixed material by mixing grains including brown rice, freeze-dried cheonggukjang, turmeric, and edible germanium; Step 2 of producing saline solution using bamboo salt; Step 3 of preparing a puffing material by applying the saline solution to the mixed material prepared above and drying it to a moisture content of 13 to 15%; It relates to a method of manufacturing a food composition for instant porridge, comprising: 4 steps of puffing the puffing material; and 5 steps of chopping and packaging the puffed material.
바람직하게는, 상기 청국장은 세척한 검은콩에 고초균(바실러스 섭틸러스균 )을 접종한 후, 동결건조하여 제조된다.Preferably, the Cheonggukjang is produced by inoculating washed black beans with Bacillus subtilis (Bacillus subtilus) and then freeze-drying.
또한, 상기 혼합재료는 현미 100 중량부에 대해 5~15 중량부의 찰현미, 5~15 중량부의 흑향미, 5~15 중량부의 찰보리, 10~15 중량부의 청국장, 1~5 중량부의 강황 및 1~3 중량부의 식용 게르마늄을 혼합하여 제조되는 것이 바람직하다.In addition, the mixed material includes 5 to 15 parts by weight of glutinous brown rice, 5 to 15 parts by weight of black flavored rice, 5 to 15 parts by weight of glutinous barley, 10 to 15 parts by weight of Cheonggukjang, 1 to 5 parts by weight of turmeric, and 1 to 100 parts by weight of brown rice. It is preferably prepared by mixing 3 parts by weight of edible germanium.
상기의 중량비로 혼합하여 제조할 시 청국장과 강황 특유의 풍미와 현미를 포함하는 곡류의 고소함과 어우러져 조화로운 맛을 갖는 즉석죽을 형성할 수 있게 되고, 현미를 포함하는 곡류가 가지는 영양소 중 부족한 영양소를 강황과 청국장 및 식용 게르마늄을 통하여 적절하게 보완되어 영양성분이 강화된 즉석죽을 형성할 수 있다.When manufactured by mixing at the above weight ratio, it is possible to form an instant porridge with a harmonious taste by combining the unique flavors of cheonggukjang and turmeric with the nutty taste of grains including brown rice, and removes the nutrients that are lacking in grains including brown rice. It can be appropriately supplemented with turmeric, fermented soybean paste, and edible germanium to form instant porridge with enhanced nutritional components.
또한, 바람직하게, 상기 식염수는 생수 100 중량부에 대해 1~2 중량부의 죽염과, 1~2 중량부의 다시마분말 및 1~2 중량부의 건표고 분말을 혼합하여 제조될 수 있다.Also, preferably, the saline solution may be prepared by mixing 1 to 2 parts by weight of bamboo salt, 1 to 2 parts by weight of kelp powder, and 1 to 2 parts by weight of dried shiitake powder with respect to 100 parts by weight of bottled water.
상기 식염수는 죽염을 이용하여 제조되는 것을 특징으로 한다. 이와 같이 죽염을 이용하여 제조함으로써 죽염의 약성이 더해져서 항암효과 등을 강화할 수 있게 된다. 또한, 상기 식염수 제조시 다시마분말 또는 건표고분말 중 하나 이상의 분말을 더 포함시킬 수 있는데, 다시마에 다량 함유된 다당류에 의하여 항암효과 등의 건강기능성을 높일 수 있고, 건표고에 의한 혈관질환에 대한 약리활성을 증진시킬 수 있으며, 다시마분말 또는 건표고분말에 의한 맛성분이 추가됨으로써 즉석죽을 형성하였을 때 풍미를 향상시킬 수 있게 된다. 따라서 더욱 바람직하게 본 발명의 식염수는 생수 1ℓ 대비 10~20g의 죽염과, 10~20g의 다시마분말 및 10~20g의 건표고분말을 혼합하여 제조되는 것을 특징으로 한다.The saline solution is characterized in that it is manufactured using bamboo salt. By manufacturing it using bamboo salt in this way, the medicinal properties of bamboo salt are added, thereby strengthening the anti-cancer effect. In addition, when preparing the saline solution, one or more powders of kelp powder or dried shiitake powder can be further included. The polysaccharides contained in large amounts in kelp can increase health functionality such as anti-cancer effects, and can be used to treat vascular diseases caused by dried shiitake. Pharmacological activity can be improved, and the flavor can be improved when instant porridge is formed by adding flavor ingredients from kelp powder or dried shiitake powder. Therefore, more preferably, the saline solution of the present invention is produced by mixing 10 to 20 g of bamboo salt, 10 to 20 g of kelp powder, and 10 to 20 g of dried shiitake powder per 1 liter of bottled water.
상기 5단계의 포장단계는 퍼핑재료의 퍼핑 후, 6~14 mm 크기로 세절하고 계근하여 포장하는 것이 바람직하다. 이 때, 6 mm미만의 크기로 세절할 경우 미세한 분말이 되므로 뜨거운 물을 부어 즉석죽을 형성할 때 몽글하게 씹히는 식감이 거의 없게 되고, 14 mm를 초과하는 크기로 세절할 경우 뜨거운 물을 부었을 때 균질하게 즉석죽을 형성하기 어렵게 되는 단점이 있다.In the above 5 packaging steps, it is preferable that after puffing the puffing material, it is cut into pieces of 6 to 14 mm, weighed, and packaged. At this time, if it is cut into pieces less than 6 mm, it becomes a fine powder, so when hot water is poured to form instant porridge, there is almost no chewy texture, and if it is cut into pieces larger than 14 mm, it becomes a fine powder when hot water is poured. There is a disadvantage in that it is difficult to form a homogeneous instant porridge.
또한, 본 발명에 있어서 상기 퍼핑재료의 제조시 식염수를 도포한 혼합재료는 수분함량이 13~15%가 되도록 건조시키는 것을 특징으로 한다. 즉, 통상적으로 유통되는 곡물의 수분함량과 비슷한 수분함량을 갖도록 건조시킴으로써 퍼핑재료를 준비하는 것이다. 이 때, 상기 건조는 순환식간접열풍방식 또는 냉풍제습방식을 이용하는 것이 바람직하다. 이는 현미를 포함하는 곡물이 가지고 있는 영양소의 파괴를 최소화할 수 있기 때문이다. 이러한 상기 건조방식은 시판중인 건조기를 이용하여 수행될 수 있으며, 예를 들어 순환식간접열풍기(대성엔지니어링, 신일테크) 또는 냉풍제습방식건조기(중앙정밀(주)) 등이 있다.In addition, in the present invention, when manufacturing the puffing material, the mixed material to which saline solution is applied is dried so that the moisture content is 13 to 15%. In other words, the puffing material is prepared by drying it to have a moisture content similar to that of commonly distributed grains. At this time, it is preferable to use a circulating hot air method or a cold air dehumidification method for the drying. This is because it can minimize the destruction of nutrients contained in grains, including brown rice. This drying method can be performed using a commercially available dryer, for example, a circulating indirect heat blower (Daesung Engineering, Shinil Tech) or a cold air dehumidifying dryer (Joongang Precision Co., Ltd.).
본 발명의 다른 견지에 의하면, 본 발명은 현미를 포함하는 곡류와 동결건조 청국장과 강황 및 식용 게르마늄의 혼합재료를 퍼핑시켜 제조되는 것을 특징으로 하는 즉석죽용 식품조성물을 제공한다. 바람직하게는 상기 본 발명의 즉석죽용 식품조성물은 상술한 방법에 의하여 제조되는 것을 특징으로 한다.According to another aspect of the present invention, the present invention provides a food composition for instant porridge, which is manufactured by puffing a mixture of grains including brown rice, freeze-dried cheonggukjang, turmeric, and edible germanium. Preferably, the food composition for instant porridge of the present invention is characterized in that it is manufactured by the method described above.
상술한 바와 같이 본 발명에 의하여 즉석죽용 식품조성물을 제조할 수 있으며, 본 발명에 의해 제조되는 즉석즉용 식품조성물은 현미를 포함하는 곡류와 동결건조 청국장과 강황 및 식용 게르마늄을 주재료로 함으로써 현미와 청국장 및 강황과 게르마늄의 영양성분을 그대로 섭취할 수 있어 항암효과, 항산화효과, 항노화 효과의 건강기능성을 가질 수 있다.As described above, a food composition for instant porridge can be manufactured according to the present invention, and the instant food composition manufactured according to the present invention is mainly made of grains containing brown rice, freeze-dried Cheonggukjang, turmeric, and edible germanium, making brown rice and Cheonggukjang And, since the nutrients of turmeric and germanium can be consumed as is, it can have health functionalities such as anti-cancer effect, antioxidant effect, and anti-aging effect.
또한, 퍼핑에 의하여 제조됨으로써 현미를 포함하는 곡류의 호화가 충분히 이루어지기 때문에 뜨거운 물만 부어 바로 취식할 수 있게 되어 현미를 비롯한 곡류의 호화를 위한 과정을 거치지 않고 바로 죽의 형태로 섭취할 수 있어 취식의 편의성을 매우 향상시킬 수 있다.In addition, since it is manufactured by puffing, grains, including brown rice, are sufficiently gelatinized, so they can be consumed immediately by pouring hot water, so they can be consumed immediately in the form of porridge without going through the process for gelatinization of grains, including brown rice. Convenience can be greatly improved.
또한, 검은콩으로 동결 건조하여 제조된 청국장 분말은 청국장 특유의 냄새가 거의 없고, 현미 등의 통곡류와 강황의 고소하고 은은하게 어우러진 맛과 함께 건강에 이로운 건강한 즉석죽을 즐길 수 있다.In addition, Cheonggukjang powder made by freeze-drying black beans has almost no odor unique to Cheonggukjang, and you can enjoy healthy instant porridge with the savory and subtle taste of whole grains such as brown rice and turmeric.
또한, 본 발명의 즉석죽용 식품조성물을 밀봉포장하여 제품으로 출하할 경우 본 발명의 즉석죽용 식품조성물은 수분을 거의 함유하지 않으므로 식품조성물의 변질, 오염으로부터 유통 및 보관과정에서 안전성 및 편의성을 매우 향상시킬 수 있고, 휴대하기에 적합한 편의성을 제공할 수 있게 된다.In addition, when the food composition for instant porridge of the present invention is sealed and shipped as a product, the food composition for instant porridge of the present invention contains almost no moisture, thereby greatly improving safety and convenience during distribution and storage from deterioration and contamination of the food composition. It is possible to do this and provide convenience suitable for carrying.
도 1은 본 발명의 즉석즉용 식품조성물의 제조공정도를 나타낸 것이다.Figure 1 shows the manufacturing process diagram of the ready-to-eat food composition of the present invention.
본 발명에 따른 동결건조 청국장, 퍼핑된 현미 및 강황을 포함하는 즉석죽용 식품조성물 및 이의 제조방법을 실시예를 들어 설명을 하면 다음과 같다. 본 발명은 하기의 실시예에 한정되지 않으며, 본 발명이 속한 기술분야의 당업자에 의한 다양한 변형이 가능함을 이해할 것이다.The food composition for instant porridge containing freeze-dried cheonggukjang, puffed brown rice, and turmeric according to the present invention and its manufacturing method will be explained with examples as follows. It will be understood that the present invention is not limited to the following examples, and that various modifications can be made by those skilled in the art to which the present invention pertains.
<실시예1> 동결건조 청국장의 제조<Example 1> Production of freeze-dried Cheonggukjang
먼저, 깨끗이 세척하여 준비한 검은콩 40kg에 고초균(바실러스 섭틸러스균 )을 접종하였다. 상기 바실러스 섭틸러스균을 접종한 검은콩을 밀폐식 발효기 (제품명: GF05, 금륭산업, 한국)에 넣어 8~12시간 동안 발효시켜 청국장을 제조한 후 밀봉하였다.First, 40 kg of thoroughly washed and prepared black beans were inoculated with Bacillus subtilis (Bacillus subtilus). The black beans inoculated with the Bacillus subtilus bacteria were placed in a closed fermenter (Product name: GF05, Geumryung Industrial Co., Ltd., Korea) and fermented for 8 to 12 hours to produce Cheonggukjang, which was then sealed.
다음으로, 상기에서 밀봉한 청국장을 동결건조기(제품명:RD-1000, NISHIGAWA, JAPAN)에 넣어 72~84시간 동안 작동시켜 상기 밀봉한 청국장을 동결건조시켰다.Next, the sealed Cheonggukjang was placed in a freeze dryer (product name: RD-1000, NISHIGAWA, JAPAN) and operated for 72 to 84 hours to freeze-dry the sealed Cheonggukjang.
이와 같이, 본 실시예에서 실시하는 동결건조의 방법은 원료를 -40도 이하의 온도로 급속히 동결시킨 후, 0.1~1.0 기압의 진공로에서 수분을 승화시켜 건조하는 방법으로, 동결건조를 하면 맛이나 영양, 요소 등의 파괴가 극히 적고 흡수율도 좋으며 복원성이 빠르고 장기 보관이 가능하다는 장점이 있게 된다.As such, the freeze-drying method performed in this example is a method of rapidly freezing the raw materials at a temperature of -40 degrees or lower and then sublimating the moisture in a vacuum furnace at 0.1 to 1.0 atm and drying. Freeze-drying removes the taste. It has the advantage of extremely little destruction of nutrients, elements, etc., good absorption rate, quick recovery, and long-term storage.
또한 동결건조 방법에 의할 경우 일반 건조에 의한 청국장에 비하여 현저하게 부드럽고 바삭한 저작감을 가질 수 있게 되고, 일반 건조 청국장이 가지는 청국장 특유의 냄새를 없앨 수 있어 청국장 냄새에 거부감이 있는 사람도 즐길 수 있는 식품이 된다.In addition, when using the freeze-drying method, it is possible to have a noticeably softer and crisper texture compared to regular dried Cheonggukjang, and the unique smell of regular dried Cheonggukjang can be eliminated, so even people who have an aversion to the smell of Cheonggukjang can enjoy it. It becomes food.
따라서 상기와 같이 청국장을 동결건조시킴으로써 즉석죽용 식품조성물의 제조시 복원력과 흡수율을 더욱 높이고, 청국장의 맛과 영양소, 유익균, 효소 등의 파괴를 최소화할 수 있게 된다.Therefore, by freeze-drying Cheonggukjang as described above, it is possible to further increase the resilience and absorption rate when manufacturing a food composition for instant porridge, and to minimize the destruction of the taste, nutrients, beneficial bacteria, enzymes, etc. of Cheonggukjang.
<실시예 2> 즉석죽용 식품조성물의 제조<Example 2> Preparation of food composition for instant porridge
1. 혼합재료의 준비1. Preparation of mixed materials
먼저, 정선하여 준비한 현미 1kg, 찰현미 100g, 흑향미 100g, 흑밀(아리흑) 100g, 흑보리 100g를 깨끗이 세척한 후 물기를 제거하여 믹서기에 투입하고, 상기 실시예 1에서 제조한 동결건조된 검은콩 청국장 150g과 강황 50g 및 유기 게르마늄 30g을 상기 믹서기에 투입하여 배합함으로써 혼합재료를 준비하였다.First, 1kg of carefully selected brown rice, 100g of glutinous brown rice, 100g of black flavored rice, 100g of black wheat (Ari black), and 100g of black barley were thoroughly washed, dried, and placed in a blender, and the freeze-dried black prepared in Example 1 was mixed. Mixed ingredients were prepared by mixing 150 g of soybean cheonggukjang, 50 g of turmeric, and 30 g of organic germanium in the blender.
2. 식염수의 제조2. Preparation of saline solution
다음으로, 생수 500㎖에 죽염 10g, 다시마분말 10g, 건표고분말 10g를 녹임으로써 식염수를 제조하였다.Next, saline solution was prepared by dissolving 10 g of bamboo salt, 10 g of kelp powder, and 10 g of dried shiitake powder in 500 ml of bottled water.
이 때, 상기 다시마는 알긴산, 셀룰로오스, 퓨코이딘 등의 다당류를 가장 많이 함유하고 있어 발암물질 등을 흡착하여 항암효과가 있는 것으로 알려져 있고, 단백질 성분으로 글루탐산과 아스파탐산을 다량 함유하고 있어 특유의 풍미를 제공하여 국물제조 등에 널리 이용되고 있다. 또한 요오드를 비롯해 칼륨, 나트륨, 칼슘, 마그네슘 등 무기질을 다량 함유하고 있고 이외에 철, 아연, 구리, 셀레늄 등이 다양하게 함유하고 있어, 다양한 생리활성적 효과를 나타내는 것으로 알려져 있다. 또한, 표고버섯에는 뼈를 튼튼히 해주는 비타민 B, 조혈작용에 필수적인 비타민 B2, 혈액의 대사를 돕는 엘리타테닌 등의 성분이 풍부하다. 특히 표고버섯에 들어 있는 엘리타데닌 성분은 혈중의 콜레스테롤 수치를 떨어뜨려 고혈압, 동맥경화, 심장병의 예방, 치료에 효과가 있는 것으로 알려져 있다. 또 표고는 감기의 묘약으로도 알려져 있는데, 표고와 얼음설탕을 섞어 달인 것을 마시면 기침, 가래에 효과가 있고, 신경을 안정시키는 작용도 있어 신경과민이나 불면증인 사람에게 좋다. 마른 표고는 생 표고보다 맛과 향기, 영양가 면에서 더욱 우수하다. 햇볕에 말리면 비타민 D가 많아져 칼슘의 흡수를 도와 뼈와 이를 튼튼하게 하므로 발육기의 어린이나 임산부에게 좋다.At this time, the kelp contains the largest amount of polysaccharides such as alginic acid, cellulose, and fucoidin, and is known to have an anticancer effect by adsorbing carcinogens. It also contains a large amount of glutamic acid and aspartamic acid as protein components, making it unique. It provides flavor and is widely used in making soup. In addition, it contains a large amount of minerals such as iodine, potassium, sodium, calcium, and magnesium, and also contains a variety of iron, zinc, copper, and selenium, and is known to exhibit various physiologically active effects. In addition, shiitake mushrooms are rich in ingredients such as vitamin B, which strengthens bones, vitamin B2, which is essential for hematopoiesis, and elitatenin, which helps blood metabolism. In particular, the elitadenine component contained in shiitake mushrooms is known to be effective in preventing and treating high blood pressure, arteriosclerosis, and heart disease by lowering blood cholesterol levels. Shiitake is also known as an elixir for colds. Drinking a decoction of shiitake and ice sugar is effective for coughing and phlegm. It also has the effect of stabilizing the nerves, making it good for people suffering from nervousness or insomnia. Dried shiitake is superior to fresh shiitake in terms of taste, aroma, and nutritional value. Drying in the sun increases vitamin D, helps calcium absorption, and strengthens bones and teeth, making it good for growing children and pregnant women.
따라서 상기와 같이 식염수 제조시 죽염을 이용하여 제조함으로써 죽염의 약성이 더해져서 항암효과 등을 강화할 수 있고, 다시마에 다량 함유된 다당류에 의하여 항암효과 등의 건강기능성을 높일 수 있고, 건표고에 의한 혈관질환에 대한 약리활성을 증진시킬 수 있으며, 다시마분말과 건표고분말에 의한 맛성분이 추가됨으로써 즉석죽을 형성하였을 때 풍미를 향상시킬 수 있게 된다.Therefore, by using bamboo salt when making saline solution as described above, the medicinal properties of bamboo salt can be added to enhance the anti-cancer effect, etc., and the polysaccharides contained in large amounts in kelp can enhance health functionality such as anti-cancer effect, and the dried shiitake Pharmacological activity against vascular diseases can be improved, and the flavor of instant porridge can be improved by adding flavor ingredients from kelp powder and dried shiitake powder.
3. 퍼핑재료의 제조3. Manufacturing of puffing materials
상기에서 제조된 식염수를 상기 혼합재료에 스프레이 방법에 의하여 액상도포한 후, 직접적으로 가열하는 방식이 아닌 간접가열방식이나 자연건조방법에 의하여 건조시켜 퍼핑재료를 제조하였다. 이 때, 건조 후 퍼핑재료의 수분함량은 약 14%가 되도록 하였다.The saline solution prepared above was applied in liquid form to the mixed material using a spray method, and then dried using an indirect heating method or a natural drying method rather than a direct heating method to prepare a puffing material. At this time, the moisture content of the puffing material after drying was set to about 14%.
4. 퍼핑4. Puffing
다음으로, 상기 퍼핑재료를 익스트루더 ((주)자인, 주문제작)에 넣고 순간팽창에 의하여 퍼핑시켰다. 이러한 퍼핑에 의하여 퍼핑재료에 포함된 곡류가 충분히 호화되게 되어 뜨거운 물만 부어 바로 취식할 수 있는 죽을 형성할 수 있게 된다.Next, the puffing material was placed in an extruder (Jain Co., Ltd., custom-made) and puffed by instantaneous expansion. Through this puffing, the grains included in the puffing material are sufficiently gelatinized to form a porridge that can be consumed immediately by pouring only hot water.
5. 세절, 계근 및 포장5. Cutting, weighing and packaging
상기 퍼핑에 의하여 제조된 즉석죽용 식품조성물을 6~14 mm 크기로 세절하고, 한 사람이 한 끼에 취식할 수 있는 분량인 40-45g씩 계근한 다음 밀봉포장하여 출하하였다. 이렇게 출하하는 본 발명 즉석죽 제품은 수분을 거의 함유하지 않으므로 장기보존이 가능하며(12개월) 휴대하기에 적합한 편의성을 제공할 수 있게 된다.The food composition for instant porridge prepared by the puffing was cut into pieces of 6 to 14 mm in size, weighed in 40 to 45 g, which is the amount that one person can eat at a time, and then sealed and shipped. The instant porridge product of the present invention shipped in this way contains almost no moisture, so it can be stored for a long period of time (12 months) and provides convenience suitable for carrying around.
<실시예 3> 즉석죽의 제조<Example 3> Production of instant porridge
상기 실시예 2에서 제조된 즉석죽용 식품조성물 1회분인 40~45g을 용기에 부은 다음, 75~100℃의 온수를 200~300 ml를 부어 수 회 스푼으로 저어줌으로써 즉석죽이 제조된다.Instant porridge is prepared by pouring 40 to 45 g of the food composition for instant porridge prepared in Example 2 into a container, then pouring 200 to 300 ml of hot water at 75 to 100°C and stirring with a spoon several times.
<실험예 1> <Experimental Example 1>
본 실험은 상기의 실시예 3에 의하여 제조되는 즉석죽과, 시중에서 판매되고 있는 즉석죽 제품인 양반 가병잣죽(동원), 햇반 단팥죽(CJ), 청정원 진미죽(대상(주))의 관능 평가결과에 대한 것이다. 10점 평점법을 사용하였다.This experiment is the results of the sensory evaluation of the instant porridge prepared according to Example 3 above and the commercially available instant porridge products: Yangban Gabyeong Pine Porridge (Dongwon), Hetban Sweet Red Bean Porridge (CJ), and Cheongjeongwon Jinmi Porridge (Daesang Co., Ltd.) It's about. A 10-point rating method was used.
(1------------------5------------------10)(1------------------5------------------10)
아주나쁨 보통 아주좋음Very bad Average Very good
상기 표 1에서 확인할 수 있는 바와 같이, 본 발명의 즉석죽은 식감, 점도, 외관 등 전체적인 기호도가 시중에 판매되고 있는 즉석죽 제품과 비교할 때 유의하게 높은 것으로 평가되었다. 특히 시중에 판매되고 있는 즉석죽은 인공감미료나 식품보존제 등이 포함되어 인공적인 맛이 느껴지나, 본 발명의 즉석죽은 찰현미, 찰보리 등에 의한 찰기가 더하여져 입에 감도는 맛과 상기와 같은 감미료 등이 첨가되지 않고도 퍼핑에 의한 고유의 고소한 맛을 느낄 수 있었고, 퍼핑후 적절한 크기로 세절되었기 때문에 물을 부었을 때 쌀의 크기와 비슷한 정도가 되어 죽 고유의 식감을 그대로 살릴 수 있음을 확인할 수 있었다.As can be seen in Table 1 above, the overall preference of the instant porridge of the present invention, including texture, viscosity, and appearance, was evaluated to be significantly higher compared to instant porridge products sold on the market. In particular, the instant porridge sold on the market has an artificial taste because it contains artificial sweeteners or food preservatives, but the instant porridge of the present invention has a mouthfeeling taste due to the added stickiness from glutinous brown rice, glutinous barley, etc., and sweeteners such as the above. Even without the addition of porridge, the inherent savory taste of puffing could be felt, and since it was cut into appropriate sizes after puffing, it was confirmed that when water was poured, it was similar in size to rice, allowing the original texture of the porridge to be preserved. .
또한, 식품첨가물 등을 기피하고 웰빙음식을 지향하는 현대 소비자의 기호에도 부합하여, 특히 아침식사용 죽으로 매우 적합할 것으로 생각된다.In addition, it is thought to be particularly suitable as breakfast porridge as it meets the tastes of modern consumers who avoid food additives and pursue well-being food.
또한, 사용편의성에 있어서도 "ㄷ" 사 잣죽과 "ㅅ"사의 팥죽은 레토르트 타입으로서 전자레인지에 데우거나 끓는 물에 5분 이상 데워야 하는 불편함이 따르고, "ㅊ"사의 진미죽 역시 물을 부어 저어가면서 5분 이상 끓여야 하는 번거로움이 있는 반해, 본 발명의 즉석 죽은 뜨거운 물을 붓고 잘 저어주기만 하면 즉시 호화가 이루어져 죽의 형태로 되므로 바로 시식할 수 있어 취식에 있어서 편의성을 상당히 개선됨을 확인할 수 있었다.Also, in terms of ease of use, the pine nut porridge from "ㄷ" and the red bean porridge from "ㅅ" are retort types, which are inconvenient in that they have to be heated in a microwave or in boiling water for more than 5 minutes. The delicacy porridge from "ㅊ" also requires pouring water. While there is the inconvenience of having to boil it for more than 5 minutes while stirring, the instant porridge of the present invention is immediately gelatinized by simply pouring hot water and stirring well. It takes the form of porridge and can be tasted right away, which significantly improves convenience in eating. there was.
상기와 같은 본 발명에 의하여, 소비자는 영양적으로 상호보완작용을 하는 검은콩 청국장, 강황과 현미로 제조된 즉석죽을 섭취할 수 있게 되어 궁극적으로 항암효과, 항산화효과, 항노화 효과를 얻을 수 있게 되고, 뜨거운 물만 부어 바로 취식할 수 있어 조리의 편의성을 현저하게 높일 수 있으면서도, 인공감미료나 식품보존제 등이 전혀 함유되어 있지 않고서도 퍼핑에 의하여 고소한 맛이 더하여지면서도 재료 고유의 맛을 살려 충분히 맛과 영양이 풍부한 즉석죽을 제공받을 수 있게 된다.Through the present invention as described above, consumers can consume instant porridge made from black bean cheonggukjang, turmeric, and brown rice, which have nutritionally complementary effects, ultimately enabling them to obtain anti-cancer effects, antioxidant effects, and anti-aging effects. It can be consumed immediately by pouring hot water, which significantly increases the convenience of cooking. It does not contain any artificial sweeteners or food preservatives, and the savory taste is added by puffing, but it is sufficiently tasty by preserving the unique taste of the ingredients. You will be able to receive instant porridge rich in nutrients.
또한, 본 발명에 의하여 생산자는, 퍼핑에 의하여 완전히 건조된 상태로 즉석죽 조성물을 유통시킬 수 있으므로, 수분이 함유된 상태의 즉석죽에 비하여 대량생산이 보다 용이하고, 무게가 감소되어 유통이 보다 쉬워질 수 있으며, 수분 등이 거의 포함되지 않은 상태에서 유통되므로 유통기한을 늘일 수 있게 되고 보관의 편의성도 높일 수 있게 된다.In addition, according to the present invention, producers can distribute the instant porridge composition in a completely dried state by puffing, so mass production is easier than instant porridge in a moisture-containing state, and the weight is reduced, making distribution easier. It can be made easier, and since it is distributed with almost no moisture, the shelf life can be extended and the convenience of storage can also be improved.
따라서, 본 발명은 궁극적으로는 현미를 비롯한 곡류와 청국장의 제조에 필요한 콩류의 소비 또는 수출을 촉진하여 산업상 매우 유용하다고 할 것이다.Therefore, the present invention will ultimately be very useful industrially by promoting the consumption or export of grains, including brown rice, and legumes needed for the production of cheonggukjang.
이러한 본 발명은 상기에서 기재된 실시예에 한정되는 것은 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명하다. 따라서 그러한 변형 예 또는 수정 예들은 본 발명의 특허청구범위에 속한다 해야 할 것이다.The present invention is not limited to the embodiments described above, and it is obvious to those skilled in the art that various modifications and changes can be made without departing from the spirit and scope of the present invention. Therefore, it should be said that such variations or modifications fall within the scope of the patent claims of the present invention.
Claims (5)
생수 100 중량부에 대해 1~2 중량부의 죽염과, 1~2 중량부의 다시마분말 및 1~2 중량부의 건표고 분말을 혼합하여 식염수를 제조하는 2단계;
상기에서 1단계에서 준비한 혼합재료에 상기 식염수를 도포한 후 수분함량이 13~15%가 되도록 건조시켜 퍼핑재료를 제조하는 3단계;
상기 퍼핑재료를 퍼핑하는 4단계;및
상기 퍼핑재료의 퍼핑 후, 6~14 mm 크기로 세절하고 계근하여 포장하는 5단계;를 포함하여 이루어지며, 상기 청국장은 세척한 검은콩에 고초균을 접종한 후, 동결건조하여 제조되는 것을 특징으로 하는, 동결건조 청국장과 강황 및 유기 게르마늄을 포함하는 즉석죽용 식품조성물 제조방법.
For 100 parts by weight of brown rice, 5 to 15 parts by weight of waxy brown rice, 5 to 15 parts by weight of black flavored rice, 5 to 15 parts by weight of black wheat, 5 to 15 parts by weight of black barley, 10 to 15 parts by weight of cheonggukjang, 1 to 5 parts by weight of turmeric, and Step 1 of preparing a mixed material by mixing 1 to 3 parts by weight of organic germanium;
Step 2 of preparing a saline solution by mixing 1 to 2 parts by weight of bamboo salt, 1 to 2 parts by weight of kelp powder, and 1 to 2 parts by weight of dried shiitake powder with respect to 100 parts by weight of bottled water;
Step 3 of preparing a puffing material by applying the saline solution to the mixed material prepared in step 1 above and drying it to a moisture content of 13 to 15%;
4 steps of puffing the puffing material; and
After puffing the puffing material, the cheonggukjang is prepared by inoculating washed black beans with Bacillus subtilis and then freeze-drying them. A method of manufacturing a food composition for instant porridge containing freeze-dried fermented soybean paste, turmeric, and organic germanium.
A food composition for instant porridge containing freeze-dried cheonggukjang, turmeric, and organic germanium, characterized in that it is manufactured by the manufacturing method of claim 1.
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