Instant rice production for blood sugar-lowering lunch boxes
Patent Information
- Application Number
- KR1020250033117
- Authority / Receiving Office
- KR · KR
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2025-03-14
- Publication Date
- 2026-09-22
Smart Images
Figure PAT00001_ABST
Abstract
Description
Technology Field
[0001] The present invention relates to a method for manufacturing instant rice for lunch boxes that exhibits a blood sugar-lowering effect, and not only is preservation improved due to mildly acidic hypochlorous acid water, but also has cracks inside the rice grains that allow for rapid restoration when moisture enters, and exhibits excellent taste and texture. Background Technology
[0002] Generally, a lunchbox is food packed in containers of various materials to be eaten while engaging in outdoor activities. In the past, along with changes in housing and the increasing trend of single-person and dual-income households, the number of people enjoying lunchboxes at home is gradually increasing due to the development of delivery culture and the trend of valuing personal life and convenience.
[0003] Lunch boxes are widely used by housewives for their advantages of providing convenience and ease, as well as eliminating the need for additional tasks such as cooking, stir-frying, or grilling, or washing dishes. In terms of quality and nutrition, they are reaching a level that is not inferior to home-cooked meals.
[0004] In particular, Korean-style lunch boxes mainly feature rice made using white rice. However, since rice made from white rice is rapidly absorbed into the body and causes a rapid increase in blood sugar levels, diabetic patients are reluctant to consume it. Additionally, there was a problem that lowered the marketability of the lunch boxes because they easily spoil or age, resulting in low shelf life. The problem to be solved
[0007] The objective of the present invention is to provide a method for manufacturing instant rice for lunch boxes that exhibits a blood sugar-lowering effect, is coated with bitter melon extract to exhibit a blood sugar-lowering effect, has improved preservation due to mildly acidic hypochlorous acid water, and has cracks inside the rice grains that allow for rapid restoration when moisture enters, while also exhibiting excellent taste and texture. means of solving the problem
[0009] The objective of the present invention is achieved by providing a method for manufacturing instant rice for lunch boxes that exhibits a blood sugar lowering effect, comprising: a step of manufacturing a bitter melon extract; a step of vacuum coating the bitter melon extract manufactured through the step of manufacturing the bitter melon extract onto the surface of rice under a pressure condition of 100 to 300 mmHg; a cooking step of cooking the rice coated with the bitter melon extract through the step of vacuum coating with mildly acidic hypochlorous acid water; a washing step of washing the rice grains manufactured through the cooking step with rice water to separate them; a cracking step of causing cracks in the rice grains separated through the washing step at a temperature of -40 to -30℃ for 4 to 6 hours; and a drying step of drying the rice grains with internal cracks created through the cracking step at a temperature of 30 to 50℃, wherein the mildly acidic hypochlorous acid water has an effective chlorine concentration of 10 to 12 ppm.
[0010] According to a more preferred feature of the present invention, the prickly pear extract is prepared by mixing 500 to 1000 parts by weight of purified water with 100 parts by weight of a prickly pear complex and heating at a temperature of 90 to 100°C for 60 to 120 minutes, and the prickly pear complex is composed of 100 parts by weight of a prickly pear stem, 20 to 40 parts by weight of a prickly pear fruit, and 5 to 10 parts by weight of a prickly pear root. Effects of the invention
[0012] The method for manufacturing instant rice for lunch boxes exhibiting a blood sugar-lowering effect according to the present invention provides an excellent effect of providing instant rice for lunch boxes that exhibits superior taste and texture, which is coated with bitter melon extract and has cracks inside the rice grains that rapidly restore when moisture enters. Brief explanation of the drawing
[0013] FIG. 1 is a flowchart illustrating a method for manufacturing instant rice for lunch boxes that exhibits a blood sugar-lowering effect according to one embodiment of the present invention. FIG. 2 is a flowchart showing a method for manufacturing instant rice for lunch boxes that exhibits a blood sugar-lowering effect according to another embodiment of the present invention. Specific details for implementing the invention
[0014] Hereinafter, preferred embodiments of the present invention and the physical properties of each component are described in detail. This description is intended to be sufficient for a person skilled in the art to easily practice the invention, and does not imply that the technical scope and concept of the present invention are limited thereby.
[0015] A method for manufacturing instant rice for lunch boxes exhibiting a blood sugar-lowering effect according to the present invention comprises: a bitter melon extract manufacturing step (S101) for manufacturing a bitter melon extract; a vacuum coating step (S103) for vacuum coating the bitter melon extract manufactured through the bitter melon extract manufacturing step (S101) onto the surface of rice; a cooking step (S105) for cooking the rice coated with bitter melon extract through the vacuum coating step (S103) with mildly acidic hypochlorous acid water; a freezing step (S109) for freezing the rice grains separated through the cooking step (S11) and the washing step (S107); a cracking step (S111) for heating the rice grains frozen through the freezing step (S109) to cause internal cracks; and a drying step (S113) for drying the rice grains with internal cracks caused through the cracking step (S111).
[0016] The above step of preparing bitter melon extract (S101) is a step of preparing a bitter melon extract that exhibits a blood sugar-lowering effect, and preferably comprises drying the bitter melon in a state containing seeds, roasting the dried bitter melon at a temperature of 90 to 120°C for 30 to 90 minutes, mixing 500 to 1000 parts by weight of purified water with 100 parts by weight of the roasted bitter melon, and heating at a temperature of 90 to 100°C for 60 to 120 minutes.
[0017] In addition, the aforementioned charantin has been proven through various experiments to have a high effect in lowering blood sugar levels related to insulin resistance. Furthermore, the bitter taste of bitter melon contains components such as plant sterol glycosides, many types of amino acids, galacturonic acid, citrulline, and pectin, which are known to have excellent blood sugar-lowering functions. In particular, charantin, a peptide substance also known as plant insulin, is reported to play a role in lowering blood sugar by activating beta cells, which play a decisive role in insulin secretion, and thereby promoting the secretion of insulin.
[0018] At this time, when bitter melon is roasted as described above, the amount of active ingredients exhibiting a blood sugar-lowering effect contained in bitter melon is significantly improved during the hot water extraction process. However, if the roasting temperature is less than 90℃ or the roasting time is less than 30 minutes, the above effect is negligible. If the roasting temperature exceeds 120℃ or the roasting time exceeds 90 minutes, carbonization of the bitter melon proceeds, imparting a carbonized taste and aroma to the bitter melon extract. Consequently, the taste and aroma of the instant rice for lunch boxes produced through the present invention are degraded, and the palatability decreases.
[0019] The above vacuum coating step (S103) is a step of vacuum coating the surface of rice with the bitter melon extract prepared through the above bitter melon extract preparation step (S101), and is composed of a process of vacuum coating the surface of rice with the bitter melon extract prepared through the above bitter melon extract preparation step (S101) under a pressure condition of 100 to 300 mmHg.
[0020] When undergoing the pressure reduction coating step (S103) performed under the above pressure conditions, the bitter melon extract produced through the bitter melon extract manufacturing step (S101) is not merely coated on the surface of the rice, but is absorbed into the interior of the rice, thereby enhancing the coating effect and further enhancing the blood sugar lowering effect.
[0021] In the above pressure coating step (S103), if the pressure condition is less than 100 mmHg, the pressure coating effect of the bitter melon extract is not significantly improved and the pressure coating process becomes complicated, and if the pressure condition exceeds 300 mmHg, the effect of coating the bitter melon extract on the surface of the rice is excessively reduced, so it is undesirable.
[0022] The above cooking step (S105) is a step of cooking rice coated with bitter melon extract through the above vacuum coating step (S103) with mildly acidic hypochlorous acid water, and is composed of a process of placing the rice into a heat-resistant container together with mildly acidic hypochlorous acid water and cooking it at a temperature of 95 to 100°C for 20 to 50 minutes.
[0023] As described above, when the cooking step (S105) is carried out in the presence of steam from mildly acidic hypochlorous acid water, the cooking process proceeds in the presence of steam composed of mildly acidic hypochlorous acid water with excellent sterilization effect, so the sterilization of falling bacteria proceeds, and it is possible to prevent falling bacteria from being mixed into the cooked rice.
[0024] In addition, when mildly acidic hypochlorous acid water is used in the above cooking step (S105), the growth of bacteria in the prepared rice is inhibited and preservation is improved. At this time, it is preferable to use mildly acidic hypochlorous acid water that has a pH of 5.0 to 6.5 and contains hypochlorous acid in a molecular state, and it is even more preferable to use water with an effective chlorine concentration of 10 to 12 ppm.
[0025] The above mildly acidic hypochlorous acid water may be produced by electrolyzing dilute hydrochloric acid at a concentration of 2 to 6% in an electrolytic cell without a diaphragm, or it may be produced by converting hydrochloric acid into hypochlorous acid (HOCl) as shown in reaction equations 1 to 3 below.
[0026] The hypochlorous acid generated in this way can exist as molecular hypochlorous acid, that is, in a state where it does not dissociate into ions. Compared to aqueous solutions of hypochlorites, such as sodium hypochlorite, molecular hypochlorous acid exhibits excellent sterilization effects even at low chlorine concentrations.
[0027] When using mildly acidic hypochlorous acid water containing the above-mentioned pH and molecular hypochlorous acid, and exhibiting an effective chlorine concentration, the shelf life of the prepared rice is improved, while the rice does not have any sour taste, so the flavor or texture is not degraded.
[0028] In addition, even if mildly acidic hypochlorous acid water is used in the cooking step (S105), the molecular hypochlorous acid contained in the mildly acidic hypochlorous acid water is stable for the human body compared to hypochlorite salts such as sodium hypochlorite, and the molecular hypochlorous acid itself is biocompatible as an essential component of the body.
[0029] The washing step (S107) above is a step of washing with rice water to separate the rice grains produced through the cooking step (S105). Since the efficiency of the manufacturing process of the instant rice for lunch boxes produced through the present invention is reduced when the rice grains are stuck together, it is desirable to wash the cooked rice with rice water to separate the stuck rice grains and remove the starch adhering to the outer surface of the rice grains.
[0030] Meanwhile, the washing step (S107) can be performed by spraying water on the rice or by placing the rice into a water tank containing water, and the rice
[0031] When rinsing in a water tank, microbubbles are generated in the tank by a microbubble device, thereby minimizing damage to the rice grains and allowing for easy separation of the rice grains, as well as easy removal of starch adhering to the outer surface of the rice grains.
[0032] The freezing step (S109) above is a step of freezing the rice grains separated through the washing step (S107), and consists of a process of freezing the rice grains separated through the washing step (S107) at a temperature of -40 to -30℃ for 4 to 6 hours.
[0033] When the freezing step (S109) is performed through the above process, the rice grains produced through the washing step (S109) are frozen while maintaining their original state, and the aging of the rice grains is suppressed, thereby enabling excellent marketability.
[0034] At this time, if the temperature of the freezing step (S109) is less than -40℃ or the freezing time exceeds 6 hours, the above effect is not increased and is undesirable in terms of energy efficiency. If the temperature of the freezing step (S109) exceeds -30℃ or the freezing time is less than 4 hours, not only is the freezing process not properly carried out, but the aging of the rice grains also proceeds, which is undesirable.
[0035] The above crack generation step (S111) is a step of generating cracks inside the rice grains frozen through the above freezing step (S109) by heating them, and is a process of generating cracks inside the rice grains by heating the rice grains frozen through the above freezing step (S109) at a temperature of 60 to 70°C for 3 to 5 minutes due to the temperature difference between the surface and the inside of the frozen rice grains.
[0036] As described above, when cracks occur inside the rice grains, moisture flows into the cracked grains during restoration, allowing for rapid restoration and enabling the provision of instant rice for lunch boxes that exhibits excellent taste and texture in a short period of time.
[0037] At this time, it is preferable that the heating be performed using hot air at 60 to 70°C. If hot air at 60 to 70°C is applied directly to rice grains that were frozen at a temperature of -40 to -30°C in the freezing step, not only the inside of the rice grains but also the outside
[0038] Since cracks may occur and degrade the texture, it is desirable to proceed with the heating process after thawing the rice grains to a temperature of 5 to 10°C.
[0039] The above drying step (S113) is a step of drying the rice grains in which cracks have been formed inside through the above cracking step (S111), and it is preferable that the process consists of drying the rice grains in which cracks have been formed inside through the above cracking step (S111) at a temperature of 30 to 50°C for 20 to 40 minutes.
[0040] After undergoing the drying step (S113) performed through the above process, the shape of the rice grain, in which a crack has formed in the dissection through the crack formation step (S111), is maintained.
[0041] At this time, in the drying step (S113), the rice grains that have internal cracks formed through the cracking step (S111) are spread out widely and introduced into the drying chamber, and the drying of the rice grains proceeds by applying hot air to the inside of the drying chamber. However, if the temperature of the drying step (S113) exceeds 50℃, the rice grains dry out rapidly, causing deformation, or cracking may occur on the outside of the rice grains due to excessive temperature differences, which may result in a decrease in texture.
[0042] In addition, after the drying step (S113), a step of soaking in prickly pear extract (S115) may be further performed, in which the rice grains dried through the drying step (S113) are soaked in prickly pear extract and then dried. It is preferable that the process be carried out by soaking the rice grains dried through the drying step (S113) in prickly pear extract for 5 to 10 seconds and then drying them at a temperature of 30 to 50°C for 10 to 20 minutes.
[0043] At this time, the above-mentioned prickly pear extract is prepared by mixing 500 to 1000 parts by weight of purified water with 100 parts by weight of a prickly pear complex and heating at a temperature of 90 to 100°C for 60 to 120 minutes, and the above-mentioned prickly pear complex preferably consists of 100 parts by weight of a prickly pear stem, 20 to 40 parts by weight of a prickly pear fruit, and 5 to 10 parts by weight of a prickly pear root.
[0044] Opuntia humifusa is a perennial plant belonging to the Opuntia family and the Opuntiaidae subfamily; it is also called the palm cactus because the shape of its stem resembles a palm. It is a native Korean edible cactus that possesses the characteristic of maintaining vitality even in severe cold of minus 20℃ (Cho Y, Choi MY (2009) Korean J Food Cookery Sci, 25, 134-142). Unlike ginseng, the cultivation of the Cheonnyeoncho cactus does not affect the soil even if it is grown in the same spot for decades after being transplanted once; on the contrary, the pharmacological effects of the roots and stems increase, and because the roots emit a ginseng scent, it is called 'Tae-sam Cactus' (Lee DH (2011) MS thesis Seokyeong University, Seoul, Korea). Furthermore, the functional nutritional components of Cheonnyeoncho contain large amounts of nutrients such as polyphenol compounds, dietary fiber, vitamins, calcium, minerals, amino acids, and complex polysaccharides, and among these, dietary fiber and calcium are contained in large quantities compared to other plants (Choi JH (2010) MS thesis Kyonggi University, Seoul, Korea).
[0045] Furthermore, Cheonnyeoncho is delicious and highly valuable nutritionally due to its high protein content. Most of its carbohydrates consist of dietary fiber, which is an essential component for dieting and health; with a dietary fiber content of approximately 5%, it is higher than that of kudzu, while its Vitamin C content is about 1%, which is higher than that of other cacti or aloe. Analysis of Cheonnyeoncho leaves reveals very low fat and salt content, and high levels of dietary fiber, Vitamin C, and calcium. Therefore, Cheonnyeoncho is suitable for people with diabetes and is characterized by its high content of essential amino acids.
[0046] Hereinafter, a method for manufacturing instant rice for lunch boxes exhibiting a blood sugar-lowering effect according to the present invention and the physical properties of the instant rice for lunch boxes manufactured by said method will be explained with reference to examples.
[0047] <Preparation Example 1> Preparation of bitter melon extract
[0048] After drying the bitter melon with the seeds still inside, the dried bitter melon was roasted at a temperature of 105°C for 60 minutes, and 800 parts by weight of purified water were mixed with 100 parts by weight of the roasted bitter melon and heated at a temperature of 95°C for 90 minutes to prepare a bitter melon extract.
[0049] <Preparation Example 2> Preparation of Cheonnyeoncho extract
[0050] A prickly pear extract was prepared by mixing 500 to 1000 parts by weight of purified water with 100 parts by weight of a prickly pear complex consisting of 100 parts by weight of prickly pear stem, 20 to 40 parts by weight of prickly pear fruit, and 5 to 10 parts by weight of prickly pear root, and heating at a temperature of 95°C for 90 minutes.
[0051] <Example 1>
[0052] After adding white rice to the bitter melon extract prepared in Preparation Example 1 above, vacuum coating was performed under pressure conditions of 200 mmHg. The white rice coated with the bitter melon extract under vacuum was placed in a heat-resistant container together with mildly acidic hypochlorous acid water (pH 6.0, containing molecular hypochlorous acid, with an effective chlorine concentration of 11 ppm), and cooked at a temperature of 98°C for 35 minutes to produce cooked rice. The prepared cooked rice was washed with rice water to invert the rice grains, and the inverted rice grains were frozen at a temperature of -35°C for 5 hours. Afterward, the frozen rice grains were thawed at a temperature of 8°C and heated with hot air at 65°C for 4 minutes to cause cracks inside the rice grains. The cracked rice grains were dried at a temperature of 40°C for 30 minutes to produce instant rice for lunch boxes.
[0053] <Example 2>
[0054] The above Example 1 was carried out in the same manner, but after adding rice to the bitter melon extract, instant rice for lunch boxes was prepared by vacuum coating under a pressure condition of 100 mmHg.
[0055] <Comparative Example 1>
[0056] Rice was placed in a heat-resistant container with water, cooked at a temperature of 98°C for 35 minutes to produce cooked rice, and the produced cooked rice was dried at a temperature of 40°C for 30 minutes to produce instant rice for lunch boxes.
[0057] <Comparative Example 2>
[0058] Instant rice for lunch boxes was prepared by proceeding in the same manner as in Example 1 above, but by high-pressure spraying the bitter melon extract prepared through Manufacturing Example 1 onto the surface of rice.
[0059] It can be seen that the instant rice for lunch boxes prepared through Examples 1 to 4 of the present invention exhibits a superior blood glucose-lowering effect compared to the instant rice for lunch boxes prepared through Comparative Examples 1 to 3.
[0060] Accordingly, the method for manufacturing instant rice for lunch boxes exhibiting a blood sugar-lowering effect according to the present invention provides instant rice for lunch boxes that exhibits a blood sugar-lowering effect by being coated with bitter melon extract, has improved preservation due to mildly acidic hypochlorous acid water, and exhibits excellent taste and texture by rapidly restoring itself when moisture enters due to the presence of internal cracks in the rice grains. Explanation of the symbols
[0062] S101 ; Yeoju extract manufacturing step S103 ; Pressure-reducing coating step S105 ; Cooking stage S107 ; Washing stage S109 ; Freezing stage S111 ; Crack initiation stage S113 ; Drying stage S115 ; Prickly Pear extract immersion step
Claims
Claim 1 A method for manufacturing instant rice for lunch boxes exhibiting a blood sugar-lowering effect, comprising: a step of manufacturing a bitter melon extract; a step of vacuum coating the bitter melon extract manufactured through the step of manufacturing the bitter melon extract onto the surface of rice under a pressure condition of 100 to 300 mmHg; a cooking step of cooking the rice coated with the bitter melon extract through the step of vacuum coating with mildly acidic hypochlorous acid water; a washing step of washing with rice water to separate the rice grains manufactured through the cooking step; and a drying step of drying the rice grains in which internal cracks have occurred through the step of cracking at a temperature of 30 to 50℃; wherein the mildly acidic hypochlorous acid water has an effective chlorine concentration of 10 to 12 ppm.