Formed Rice Containing SALICHO Pepper Leaf

Abstract

The present invention relates to molded rice that has enhanced taste and nutrition by incorporating Salicho chili leaves, which have beneficial effects on diabetes, into the molded rice. The composition is formed by mixing chili leaf powder, prepared by drying and then grinding Salicho chili leaves, with rice powder obtained by grinding rice, and then molding the mixture. The invention is characterized by including Salicho chili leaves, wherein the chili leaf powder is contained in an amount of 1 to 10 weight percent relative to the total weight of the molded rice.

Description

Technology Field

[0001] The present invention relates to chili pepper leaves, and more specifically, to molded rice in which chili pepper leaf components having beneficial effects on diabetes are incorporated to enhance taste and nutrition. Background Technology

[0002] It is known that chili peppers contain large amounts of crude fat and crude fiber, as well as sugars such as glucose and sucrose, amino acids, minerals, vitamin C, and carotenoids, and contain pigment components such as capsanthin, beta-carotene, and capsorubin, flavor components such as alkyl methoxypyrazine, and spicy components such as capsaicin and dihydrocapsaicin, which contribute to the sensory quality of food. Recently, it has been reported that they have therapeutic effects on various diseases such as diabetic neuropathy, arthritis, post-herpetic neuralgia, and psoriasis (see Korean Patent Registration No. 10-1714392).

[0003] Meanwhile, red pepper leaves are composed of 79.4% water, 4.1% protein, 1% lipids, 3.8% fiber, 8.2% carbohydrates, and 3.5% ash. They contain abundant vitamin A, vitamin C, polyphenols, and flavonoids, and have been reported to possess DPPH radical scavenging activity, hydrogen peroxide scavenging activity, and high antioxidant capacity. Furthermore, they are known to possess anticancer effects, such as inhibiting the proliferation of cancer cells including breast, colorectal, and gastric cancers, and activating the complement system, as well as immune enhancement, antibacterial activity, and tyrosinase inhibitory activity. In particular, red pepper leaves have recently been widely discussed for their particularly beneficial effects on diabetes.

[0004] As such, despite chili pepper leaves possessing superior health benefits compared to the fruit, they are currently used infrequently. Therefore, there is significant potential for developing food products utilizing chili pepper leaves. Prior art literature

[0005] Republic of Korea Patent Publication No. 10-2024-0080223 The problem to be solved

[0006] Regarding the above problem, the objective of the present invention is to provide a healthy food that is beneficial to diabetic patients and to promote consumption by grafting chili leaves, particularly Salicornia chili leaves, which have beneficial effects on diabetes, onto molded rice to impart functionality. means of solving the problem

[0007] The above objective is achieved by a molded rice containing Salicho chili leaves, characterized by mixing chili leaf powder prepared by drying and then grinding Salicho chili leaves with rice powder obtained by grinding rice, and then kneading and molding, wherein the chili leaf powder is included in an amount of 1 to 10 weight percent relative to the total weight of the molded rice.

[0008] According to another feature of the present invention, the starch powder is further included; said starch powder may be included in an amount of 5 to 10 weight percent.

[0009] A step of mixing 5 to 10 weight% of salicho chili leaf powder, 85 to 90 weight% of non-glutinous rice powder, 1 to 3 weight% of starch, and 1.5 to 4.5 weight% of glutinous rice powder, and adding water to make a dough;

[0010] A step of feeding the dough into a molding machine after kneading to form the shape of rice; and

[0011] This is achieved by molded rice containing Salicornia chili leaves, characterized by including a step of drying the molded product.

[0012] Another objective of the present invention is to extract chili leaf juice by pressing harvested Salicho chili leaves with a press, and then add this chili leaf juice to the water used when kneading rice powder during the molding process of molded rice;

[0013] This can be achieved by a method of producing molded rice containing Salicornia chili leaf components by adding liquid and water in a weight ratio of 0.01 to 0.2:1. Effects of the invention

[0014] According to the present invention, molded rice containing components of Salicornia chili pepper leaves is provided. According to the present invention, molded rice is provided with added nutrition and efficacy of chili pepper leaves, which have beneficial effects on diabetes. Specific details for implementing the invention

[0015] The molded rice according to the present invention contains chili leaf components. The chili leaf components can be added in various ways.

[0016] The manufacturing method of molded rice is a key point. Rice is finely ground to prepare rice powder, various auxiliary ingredients are added to it, and the mixture is kneaded with water. Molded rice is then produced by feeding this dough into a molding machine, molding it, and drying it.

[0017] Various auxiliary ingredients are added to molded rice to enhance nutrition, taste, color, and texture. Molded rice has been developed and distributed as a means to increase rice consumption.

[0018] The present invention aims to add a chili leaf component effective for diabetes to rice powder during the manufacturing process of molded rice.

[0019] Hereinafter, embodiments of the present invention will be described.

[0020] Chili leaf powder, prepared by drying and grinding Salicho chili leaves, is mixed with rice powder obtained by grinding rice, and then molded using a molding machine, specifically an extrusion molding machine. The particle size of the molded rice can be determined in accordance with conventional technology.

[0021] Here, chili leaf powder is included in an amount of 1 to 10 weight percent relative to the total weight of the molded rice. The particle size of the chili leaf powder is 1 to 100 µm.

[0022] According to another embodiment of the present invention, starch powder is further included; said starch powder may be included in an amount of 5 to 10 weight percent based on the total weight of the molded rice.

[0023] The manufacturing steps of the molded rice according to the present invention are described as follows.

[0024] A step of mixing 5 to 10 weight% of salicho chili leaf powder, 85 to 90 weight% of non-glutinous rice powder, 1 to 3 weight% of starch, and 1.5 to 4.5 weight% of glutinous rice powder, and adding water to make a dough;

[0025] A step of feeding the dough into a molding machine after kneading to form the shape of rice; and

[0026] It may include a step of drying the molded product. It may also be molded after undergoing an aging process following kneading.

[0027] In addition to the salicy chili leaves, other ingredients beneficial to health may also be included. In particular, ingredients from bitter melon (Momordica charantia), a fruit known to be beneficial for diabetes, may be added. Bitter melon may be included in the dough in the form of juice or powder in an amount equivalent to that of the salicy chili leaves. Bitter melon is a tropical fruit and a cucurbit plant similar to the loofah.

[0028] Another embodiment of the present invention is described below. This embodiment proposes using juice extracted from Salicornia chili leaves.

[0029] That is, harvested Salicho chili leaves are pressed with a press to extract the chili leaf juice, and this chili leaf juice is added to the water used to knead the rice powder during the molding process of molded rice. Here, the components of Salicho chili leaves are incorporated by adding the chili leaf juice and water in a weight ratio of 0.01 to 0.2 to 1. Of course, the juice of bitter melon fruit can also be mixed into the dough water in the same proportion.

[0030] The configurations described and illustrated above are merely preferred embodiments based on the technical concept of the present invention. Those skilled in the art may make various modifications based on ordinary technical common sense, but should be aware that such modifications may be included within the scope of protection of the present invention. Various combinations of the embodiments disclosed above are possible, and all possible combinations fall within the scope of rights of the present invention.

Claims

Claim 1 Molded rice containing Salicho chili leaves, characterized by being formed by mixing chili leaf powder prepared by drying and then grinding Salicho chili leaves with rice powder obtained by grinding rice, and then kneading and molding, wherein the chili leaf powder is contained in an amount of 1 to 10 weight percent. Claim 2 A method for manufacturing molded rice containing Salicho chili leaves, characterized by comprising: a step of mixing 5 to 10 weight% of Salicho chili leaf powder, 85 to 90 weight% of non-glutinous rice powder, 1 to 3 weight% of starch, and 1.5 to 4.5 weight% of glutinous rice powder and adding water to make a dough; a step of feeding the dough into an extrusion molding machine to mold it into the shape of rice; and a step of drying the molded product. Claim 3 A method for manufacturing molded rice containing Salicho chili leaves, characterized by pressing harvested Salicho chili leaves with a press to extract chili leaf juice, and then adding this chili leaf juice to the water used to knead the rice powder during the molding process of the molded rice; wherein the ratio of juice to water is 0.01 to 0.2:1 by weight.

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