KR20170085362A - Composition of gruel and rice gruel manufactured by using the same - Google Patents
Composition of gruel and rice gruel manufactured by using the same Download PDFInfo
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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
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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Abstract
The present invention relates to a raw poultice composition and a raw poultry made using the same.
The raw material composition according to the present invention comprises brown rice mycelium and brown rice powder.
According to the above-described constitution, the present invention can be conveniently applied to all patients, such as patients and children, and is rich in various nutrients that are good for the body. It is possible to drink without any heat treatment or chemical treatment using natural materials beneficial to the human body It is possible to easily ingest a busy modern person, improve the preference of the consumer, and by using the various compositions used for producing raw porridge in the form of fine powder, it is possible to prevent infants who are hard to chew the hard food, It is very convenient to eat.
Description
BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a raw material composition and a raw meal made using the raw material composition, and more particularly, Which is rich in various nutrients that are good for the body and a bamboo produced by using the composition.
In general, instant food is a processed food which can be cooked easily and is convenient to store and carry. In food circulation, instant food is not classified according to processing type, and based on convenience of cooking operation, instant food, instant food, And food. The processing forms and types of instant food are various kinds of products ranging from salads, stocks such as rice and porridge, soups, hot springs, kimchi, side dishes, and snacks.
As interest in functional health foods has increased recently, the development of products that pursue health, functionality, and simplicity in foods that emphasize simple food or nutrition has been developed through various demands of consumers and development of food processing technology. Demand for natural, organic, health-promoting, cosmetic, and low-calorie foods, which are natural pollution-free foods, is increasing.
In addition, with the progress of nuclear family and aging society, development of foods for specific classes, such as elderly, young adults, infants, women's foods, space foods, leisure foods and emergency foods, has been attempted. In order to improve quality, diversity, storage and transportability, vacuum packaging, retort food, and aseptic packaging have been developed along with the development of food manufacturing technology, and frozen foods The food market is expanding.
On the other hand, it is semi-fluid food made by pouring and boiling water with main ingredient of dead grains. It is widely used for the care of the elderly or the child, the illness recognition of the recovery period patient or the recovery formula. Recently, It is also popular as a substitute for breakfast, but its utilization is low because it takes a long time to cook and the preparation of materials is troublesome.
Since the physical properties and physico - chemical characteristics are different according to the addition amount of dead water, it is an important traditional food which is worthy to be inherited as a symbolic food and health food of dead Korean. Therefore, various studies on various kinds of porridge materials and various cooking methods are underway.
These kinds of porridge include white porridge, porridge (porridge with milk), fruit porridge (porridge with pine nuts, walnuts, jujube, hull), green beans and other porridge (beans, red beans, green beans, There are various types of beef, including fish, mackerel, mussels, shellfish, etc.), mushrooms in beef, and boiled pork . In addition, Yulmujuk, Root Root, Roasted Roast, Roasted Roast, Roasted Roasted Roast, are all starchy and also have a drug effect.
There are also various kinds of herbs, such as bean sprouts, mackerel and seagrass, which are often squeezed when there is no appetite. Generally, it is essential for the elderly or for the well-being of the elderly, for the disease recognition (recovery of the sickness) or recovery of the sick or convalescent patient, or for the appetite enhancement when there is no appetite,
The way of dying is to boil the water about 6-7 times of the grain, and it is characterized by boiling the mung bean, red bean, etc., putting the rice in the filtered water, boiling the soybeans, grinding the rice, adding the rice to the filtered water, The fruit was finely ground and mixed with rice flour and dissolved in water. Dish and tear dead meat, stir fry, add water and rice, or put rice in pre-cooked rice soup.
However, since the above-mentioned white pear is used as a raw material in 100% of white rice (commonly called "rice"), and Pukkuk uses only 100% of soybean as a raw material, a child or a young person in the growing season consumes only There is a problem in that an unbalance of nutrition occurs. And because the white pomace and the pongee are made of one raw material, they do not fit the taste of children and teenagers, and there is a problem that consumption is not good when they are white rice.
On the other hand, in recent years, it has become increasingly important to have a delicious and nutritious functional dessert according to the social environment that seeks comfort, social activities of women, excessive consumption of instant food, unbalanced diet, More specialty stores are being handled.
Therefore, although various foods that can be used for porridge are being developed, it is a reality that the dead which can eat various nutrients while maintaining good texture is not enough.
The present invention is to provide a raw-poultry composition which is rich in various nutrients that can be easily ingested by all ages, such as patients and children, and which is well-suited to the body, and to provide a raw porridge made using the same.
In addition, the present invention provides a raw material composition which can be easily ingested by busy modern people and can be improved in the preference of consumers, and a raw porridge made using the raw material composition can be consumed without using any heat treatment or chemical treatment using natural materials beneficial for human body .
In addition, the present invention relates to a raw material composition which can be used by infants who are hard to chew hard food or those who can hardly eat it very conveniently by using various compositions used for manufacturing raw materials, It is in providing the porridge.
The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.
The raw material composition according to the present invention comprises brown rice mycelium and brown rice powder.
The microorganism mycelium contains 15 to 40 parts by weight of the total amount of the brown rice microorganism and the brown rice powder, and the brown rice powder is pulverized to have a particle diameter of 0.5 to 10 탆 and may contain 15 to 40 parts by weight of the total amount of the brown rice microorganism and the brown rice powder. have.
The brown rice is washed with water at a temperature of 35 to 45 DEG C for 20 to 25 hours and then sterilized at 110 to 120 DEG C for 50 to 60 minutes by adding the brown rice powder to a sterilization container, The brown rice is cooled to a temperature of 30 to 35 占 폚, then the mushroom mycelium is inoculated into brown rice, and the mycelium is cultured for 25 to 30 days at a temperature of 25 to 27 占 폚.
The main ingredients include soybean and barley sprouts in addition to the brown rice mycelia and brown rice powder and fruits such as nuts, roasted yulmu powder, pepper, cinnamon powder, ginger powder, sun dried salt, Sweet potato or chestnut, onions and ionized water, and can be prepared by further adding a curcumin composition as an additive.
Among the main ingredients, the soybean is removed by scratching or scarring, the soybeans having no scratches are selected, washed in running water, and the washed soybeans are dipped in purified water for 3 to 5 hours to remove the skin , The peeled soybeans were immersed in a 20 to 23 ° C NaHCO 3 solution for 30 to 40 minutes, the soaked soybeans were separated, heated for 5 to 10 minutes, and 5 times as much as the weight of soybean was added The bean is milled so that the diameter of the soybean particles is in the range of 150 to 250 nm, the bean is sterilized by heating at 120 to 130 캜 for 30 to 60 minutes and cooled to 30 to 40 캜, And the brown rice mycelium is washed in water at a temperature of 35 to 45 DEG C for 20 to 25 hours, and then the brown rice is put into a sterilization container And sterilizing the sterilized brown rice at a temperature of 110 to 120 DEG C for 50 to 60 minutes, cooling the sterilized brown rice to a temperature of 30 to 35 DEG C, inoculating mushroom mycelium into brown rice, At a temperature of 25 to 30 days, and contains 10 to 15 parts by weight in the total content of the main material, and the brown rice powder is pulverized to have a particle diameter in a range of 0.5 to 10 탆 and is used in an amount of 10 to 15 And the barley buds are ground to a particle size of 60 to 200 μm and used in an amount of 12 to 17 parts by weight based on the total weight of the main ingredients.
Among the above materials, the nuts are used in a particle size range of 60 to 200 탆 and used in an amount of 4 to 6 parts by weight based on 100 parts by weight of the whole main material, and the powdery yulmu powder has a particle size of 250 to 350 탆 The pepper is used in an amount of 0.05 to 0.1 part by weight based on 100 parts by weight of the whole of the main material, and the cinnamon powder has a particle diameter in a range of 200 to 250 占 퐉 0.0005 to 0.0012 parts by weight based on 100 parts by weight of the total weight of the main material is used. The ginger powder is ground to a particle size of 100 to 150 mu m and is used in an amount of 0.04 to 0.09 weight And 0.45 to 0.52 part by weight of the salt of the salt is used relative to 100 parts by weight of the main material, The sterol is used in an amount of 0.005 to 0.012 parts by weight based on 100 parts by weight of the total weight of the main material, the calcium carbonate aqueous solution is used in an amount of 20% by weight and an aqueous calcium solution is used, 0.03 to 0.09 parts by weight based on 100 parts by weight of the whole of the main material is used, and the fruits including the tomato are ground to a range of 200 to 250 μm and used in an amount of 10 to 15 parts by weight per 100 parts by weight of the main material Wherein at least one selected from the group consisting of sweet potatoes and chestnuts is ground to a particle size of 200 to 250 μm and is used in an amount of 1 to 3 parts by weight based on 100 parts by weight of the whole of the main ingredients, Mu m and is used in an amount of 4 to 9 parts by weight per 100 parts by weight of the main material It said, the water may be added 65 to 70 parts by weight based on the total 100 parts by weight of the main material.
In addition, as a raw raw material according to the present invention, beans, brown rice mycelium, brown rice and barley sprouts were used, and nuts, roasted yulmu powder, pepper, cinnamon powder, ginger powder, , Sweet potato, onion, and ionized water were used as an additive, ghatti gum, a curcumin pigment having an average particle diameter in the range of 0.1 to 1.5 mu m, and water, and the main material was 32 kg of bean, 6 kg of brown rice mycelia, 6 kg of brown rice and 7 kg of barley sprouts, 2.5 kg of nuts, 1 kg of roasted yulmu powder, 0.04 kg of pepper, 0.0004 kg of ginger powder, 0.04 kg of ginger powder, 0.24 kg of sun salt, 0.004 kg of sterol, 0.004 kg of sterol, 1 kg of sweet potato, 3 kg of onion and 33.161 kg of ionized water, and the additive is prepared by mixing 6 kg of curcumin composition prepared with gatine gum, a curcumin dye having an average particle diameter in the range of 0.1 to 1.5 μm and water.
The water may be contained in the curcumin composition in an equal amount to gatine gum, and may be contained in a proportion of 50 to 150 parts by weight of gatine gum relative to 100 parts by weight of the gatty black curcumin dye.
In addition to the main ingredients, the auxiliary ingredients, and the additives, the spice may further include at least one selected from the group consisting of powdered black pepper, pepper powder, ginger powder, and cinnamon powder.
The spices further include spices other than the main ingredients, the sub materials and the additives,
The spice may be selected from the group consisting of liquid turmeric extract (curcumin), pepper extract (piperonolejurine), ginger extract (gingerol oleoresin) and cinnamon extract (cinnamone oleoresin).
The prepared raw meat may be lyophilized to produce a bar or powdery food.
The details of other embodiments are included in the detailed description.
According to the present invention, all the young and old, such as the patient and the child, can eat easily, and various nutrients that are good for the body are abundantly contained.
In addition, since natural materials beneficial to the living human body according to the present invention can be ingested by drinking without any heat treatment or chemical treatment, busy modern people can easily eat and improve consumer preference.
In addition, by using various compositions used for manufacturing raw raw porridge according to the present invention in a fine powder form, it is very convenient for infants who have difficulty chewing hard foods or patients who are hard to eat.
It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.
Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.
Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.
Hereinafter, the raw material composition according to the present invention will be described in detail.
The raw poultice composition according to one embodiment of the technical idea of the present invention may be formed into a powder form including brown rice mycelium and brown rice powder.
For example, the brown rice mycelium is washed by washing the brown rice with water at a temperature of 35 to 45 DEG C for 20 to 25 hours, and then the brown rice is washed in a sterilization container And sterilized at a temperature of 110 to 120 ° C for 50 to 60 minutes. The sterilized brown rice is cooled to a temperature of 30 to 35 ° C, and then mushroom mycelium is inoculated into brown rice. Lt; 0 > C for 25 to 30 days.
According to one embodiment of the present invention, the brown rice microbial composition may contain 15 to 40 parts by weight of the total amount of the brown rice microorganism and the brown rice powder when the total amount of the brown rice mycelium and the brown rice powder is 100 parts by weight.
The brown rice powder is obtained by pulverizing brown rice with a predetermined particle size and powdering. The brown rice has a weak digestive function and has an excellent effect for preventing adult diseases such as hypertension, diabetes, arteriosclerosis, heart disease, obesity and the like. The brown rice has a sticky appearance when it cuts the white skin with the white glutinous rice, and it can help a person with a weak stomach.
The brown rice powder includes ferulic acid, γ-oryzanol, phytic acid, Inositol, Tocopherol, Tocotrienol, Sitosterol and Arabinoxylan which are effective for chronic diseases such as cancer, hyperlipidemia and diabetes, and many other physiologically active substances are included have.
The brown rice, rice gruel and rice gruel of the brown rice powder contain at least 95% of the total nutrients of rice. In addition, the brown rice powder is rich in fiber, such as rice bran or rice husk, which acts to remove cauterization and activate peristaltic movement of the large intestine. It contains a phyto-nutrient component to detoxify heavy metals and pesticides in the body, to treat skin beauty and allergy And a variety of metabolic activities are active.
The rice husk composition according to one embodiment of the present invention may be prepared by pulverizing the brown rice powder to a particle size of 0.5 to 10 탆 and using the rice brown rice as the raw material, 15 to 40 parts by weight of the total amount of the brown rice mycelia and the brown rice powder can be included.
According to another embodiment of the present invention, the raw poultice composition may be composed of a liquid phase including soybean, brown rice mycelium, brown rice and barley sprouts as main ingredients.
The soybean is prepared by pulverizing soybeans. In the present invention, the soybean is removed from flaws and scratches, the soybeans without scratches are selected, washed in flowing water, called by immersion for 5 hours and remove the shell, after the shell is immersed for 30 the removal soybeans from 20 to 23 ℃ NaHCO 3 solution to 40 minutes to remove the said immersion soybeans were heated for 5 to 10 minutes, soybean 5 times the weight of water is added and ground so that the diameter of the soybean particles is in the range of 150 to 250 nm to prepare a bean product. The bean is sterilized by heating at 120 to 130 ° C for 30 to 60 minutes, ≪ / RTI >
According to another embodiment of the technical idea of the present invention, the bean sprouts may contain 60 to 70 parts by weight of the total content of the main ingredients.
For example, the brown rice mycelium is washed by washing the brown rice with water at a temperature of 35 to 45 DEG C for 20 to 25 hours, and then the brown rice is washed in a sterilization container And sterilized at a temperature of 110 to 120 ° C for 50 to 60 minutes. The sterilized brown rice is cooled to a temperature of 30 to 35 ° C, and then mushroom mycelium is inoculated into brown rice. Lt; 0 > C for 25 to 30 days.
In the pasture composition according to another embodiment of the present invention, the brown rice mycelium may contain 10 to 15 parts by weight of the total amount of the main ingredients.
The brown rice powder is obtained by pulverizing brown rice with a predetermined particle size and powdering. The brown rice has a weak digestive function and has an excellent effect for preventing adult diseases such as hypertension, diabetes, arteriosclerosis, heart disease, obesity and the like. The brown rice has a sticky appearance when it cuts the white skin with the white glutinous rice, and it can help a person with a weak stomach.
The brown rice powder includes ferulic acid, γ-oryzanol, phytic acid, Inositol, Tocopherol, Tocotrienol, Sitosterol and Arabinoxylan which are effective for chronic diseases such as cancer, hyperlipidemia and diabetes, and many other physiologically active substances are included have.
The brown rice, rice gruel and rice gruel of the brown rice powder contain at least 95% of the total nutrients of rice. In addition, the brown rice powder is rich in fiber, such as rice bran or rice husk, which acts to remove cauterization and activate peristaltic movement of the large intestine. It contains a phyto-nutrient component to detoxify heavy metals and pesticides in the body, to treat skin beauty and allergy And a variety of metabolic activities are active.
According to another embodiment of the present invention, the brown rice powder may be ground to a particle size of 0.5 to 10 탆, and may be used in an amount of 10 to 15 parts by weight based on the total weight of the main ingredient.
About 70% of the barley bud is composed of chlorophyll, and the chlorophyll removes toxins in the body, alleviates inflammation, inhibits cell mutation, and restores wound. In addition, the barley sprouts contain anticancer substances. In addition, it contains more than 10 vitamins, 20 amino acids and many minerals and enzymes.
In addition, the barley sprout also contains a large amount of mucopolysaccharide, which is known to promote the activity of damaged cells, and particularly to the tissues of the heart and arteries. Barley sprouts are protein lumps and contain a lot of good ingredients, making them one of the best alkaline foods in health food. The main ingredients contained in barley buds are potassium, which is more than 55 times that of milk, 18 times more than spinach, and 11 times more calcium than milk.
According to another embodiment of the present invention, the barley sprouts may be ground to a particle size of 60 to 200 μm and used in an amount of 12 to 17 parts by weight based on the total weight of the main ingredient.
The raw material composition according to another embodiment of the technical idea of the present invention may further include a material other than the main material as described above.
First, nuts may be included as the above-mentioned raw materials.
The nuts are fruits that are hard to eat and are covered with dry skin. The nuts contain many nutrients and can help prevent heart disease. For example, the nuts include walnuts, macadamia nuts, banks, pistachios, pine nuts, almonds, and chestnuts. In addition, various types of nuts known in the art may be used. According to another embodiment of the present invention, the nuts are ground to a particle size of 60 to 200 탆 and used in an amount of 4 to 6 parts by weight based on 100 parts by weight of the main ingredients.
Also, as the above-mentioned raw materials, a roasted powder can be used.
The roasted yulmu powder is used by heating the yulmu and then pulverizing and pulverizing it. The yulmu (Coix lachryma-jobi L.) belongs to the first year of the genus Hibum and is grown in tropical, subtropical and temperate southern regions. The yulmu is high protein and high fat cereal compared to other grains and most of the starch is amylopectin. It is rich in Ca, Fe, Vit B 1 , and Vit B 2 as well as fibrin. have. In addition, the yulmu is involved in the overall lipid metabolism by decreasing the plasma cholesterol and triglyceride contents and increasing the HDL-cholesterol content responsible for cholesterol redistribution between tissue and plasma. The pharmacological efficacy of the yulmu is also known to be effective for nourishing tonic, diuretic, dry noodle, analgesic, anti-inflammatory, pulmonary tuberculosis, arthralgia and the like. According to another embodiment of the present invention, the roasted rhubarb powder may be ground to a particle size of 250 to 350 탆, and may be used in an amount of 1 to 3 parts by weight based on 100 parts by weight of the total of the main ingredients.
In addition, pepper can be used as the above-mentioned raw material.
The pepper is used as a spice. For example, the pepper may be a black pepper. The pepper contains 5 ~ 9% piperine, 6% chrysanthemum, and 1 ~ 2.5% essential oil, and can be used as a pouring agent, a hot flavor, or a texture. The pepper may be used in an amount of 0.05 to 0.1 parts by weight based on 100 parts by weight of the whole of the main material in the raw material composition according to another embodiment of the present invention.
Also, cinnamon powder can be used as the above-mentioned raw material.
The cinnamon powder is used by crushing the cinnamon to a certain particle size. The cinnamon stimulates the nerves to promote blood circulation, warm the body, and prevent the abnormal fermentation of the intestines. Shinnam acid aldehyde in the cinnamon has a continuous peripheral vasodilating action (blood pressure lowering) and an action of inhibiting platelet aggregation, and other sweating and swelling effects. According to another embodiment of the present invention, the cinnamon powder may be ground to a particle size of 200 to 250 탆, and may be used in an amount of 0.0005 to 0.0012 parts by weight based on 100 parts by weight of the main ingredient.
In addition, ginger powder may be used as the above-mentioned raw material.
The ginger powder is used by pulverizing dried ginger to a predetermined particle size. The ginger is a main spice having a specific pungent taste and fragrance, and can be used as various materials such as seasonings such as kimchi and tea. The ginger powder according to another embodiment of the present invention may be ground and used in a range of 100 to 150 mu m, and may be used in an amount of 0.04 to 0.09 part per 100 parts by weight of the main material.
In addition, a sun salt may be used as the above-mentioned material.
The salt is obtained by crystallization of salt by concentrating sea water by introducing seawater into the reservoir by using natural such as solar heat and wind, and the purified salt contains 99.8% of sodium chloride, but the salt of sun is 92.4 ~ 94.4% of sodium chloride, , Magnesium, and sulfur. According to another embodiment of the technical idea of the present invention, the starch salt may be used in an amount of 0.45 to 0.52 part by weight based on 100 parts by weight of the whole main material.
In addition, sunlight can be used as the above-mentioned raw material.
The above-mentioned seasoning is a sweetener made by cutting the grain into maltose and boiling it like honey, and the seasoning can be purchased on the market or used at home. The crude starch composition according to another embodiment of the present invention may be used in an amount of 2 to 6 parts by weight based on 100 parts by weight of the whole main material.
In addition, sterols may be used as the above-mentioned raw materials.
The sterol has a structure similar to that of cholesterol in animal cells and contributes to the stabilization of the cell membrane. More than 40 kinds of sterols have been identified in plants, among which beta-sitosterol, stigmasterol and camptosterol are the most abundant. In addition, physiological functions such as cholesterol lowering effect in blood, improvement of enlargement of the prostate gland, and anti-inflammatory action can be induced by lowering the elevated cholesterol level in vivo. The sterol may be used in an amount of 0.005 to 0.012 part by weight based on 100 parts by weight of the total amount of the main material in the raw material composition according to another embodiment of the present invention.
Further, an aqueous calcium solution can be used as the above-mentioned raw material.
The above-mentioned calcium carbonate aqueous solution is an ionized shell calcium, which is used as a term referring to porcelain cave and shellfish, and calcium means calcium produced therefrom and can be produced in ionized form by extraction from oyster or shell. The above-mentioned calcium hydroxide aqueous solution usually has a calcium absorption rate of 99% or more and has an excellent effect for prevention of osteoporosis. Calcium ingested into the body has a property of not being absorbed unless it is in an ionized state. It is easy to absorb calcium in the body. In the other embodiment of the technical idea of the present invention, the calcium carbonate aqueous solution is 20% by weight of calcium carbonate aqueous solution and 0.03 to 0.09 parts by weight of 100 parts by weight of the main material is used.
Also, fruits such as tomatoes can be used as the above-mentioned raw materials.
The technical idea of the present invention is that the fruit composition containing tomato is used in the pomegranate composition according to another embodiment of the present invention. However, the technical idea of the present invention is not limited to the tomato, but apple, pear, peach, plum , Citrus fruits, etc. can be used according to consumers' preferences and taste. In the poultry food according to another embodiment of the present invention, the fruit including the tomato is ground and used in a range of 200 to 250 μm, and 10 to 15 parts by weight may be used per 100 parts by weight of the whole main material have.
Further, at least one selected from sweet potato or chestnuts may be used as the above-mentioned raw material. In one embodiment of the present invention, at least one selected from the group consisting of sweet potatoes and chestnuts is ground to a particle size of 200 to 250 탆, and is used in an amount of 1 to 3 parts by weight per 100 parts by weight of the whole of the main ingredients Can be used.
Also, an onion may be used as the above-mentioned raw material.
The onion has a strong irritating and spicy taste and is used to remove the smell of meat and fish, and can be used for cooking soup, meat, and vegetables. The onion contains 90.4% of water, 1% of protein, 0.1% of fat and 7.6% of carbohydrate, and the onion contains 100mg of vitamin C, 7mg of calcium, 15mg of calcium and 30mg of phosphorus. According to another embodiment of the present invention, the onion may be ground to a particle size of 150 to 250 μm and used in an amount of 4 to 9 parts by weight based on 100 parts by weight of the whole of the main ingredients.
Further, ionized water may be used as the above-mentioned raw material.
The ionized water is produced by electrolyzing water to ionize it. Since it is small in water particles, it absorbs into the body quickly and acts as an antioxidant to remove active oxygen. Therefore, it can be used as drinking water. When boiling tea such as coffee, tea or green tea It is used when making rice, when over-drinking, after hanging, when washing vegetables, fruits, cooking, drinking or making cocktails. In the poultice composition according to another embodiment of the present invention, the ionized water may be used in an amount of 65 to 70 parts by weight based on 100 parts by weight of the whole of the main material.
In accordance with another embodiment of the present invention, in addition to the above-described main ingredients and main ingredients, a crude curcumin composition may be further added as an additive in order to stimulate the taste with various colors while having excellent taste.
Wherein the curcumin composition is prepared in the form of a liquid, wherein the curcumin composition comprises gatine gum, a curcumin dye having an average particle diameter in the range of 0.1 to 1.5 占 퐉 and water, and the curcumin composition is contained in 100 parts by weight of the main ingredient 5 to 8 parts by weight may be included.
The water is preferably blended in an equal amount with gatine gum in a curcumin composition, and the curcumin composition may be a liquid composition in which a curcumin pigment having an average particle diameter in the range of 0.1 to 1.5 占 퐉 is dispersed in a gypsy gum solution.
The curcumin pigment is mainly composed of gum and Curcuma longa LINNE obtained from the root of curcuma longa LINNE. The curcumin is a powder of dried ginger and turmeric root (Curcuma longa LINNE) (Turmeric color) and refined curcumin, which are obtained by extracting with an alcohol, for example, ethanol, oil, propylene glycol, hexane, acetone and the like.
The curcumin used in the present invention can be a crystalline form of curcumin. The curcumin in this crystalline state can be prepared by extracting turmeric powder with hexane and acetone, filtering the resulting solution, drying it, and volatilizing the solvent have.
The polysaccharide is a polysaccharide obtained by drying the secretion solution of the stem of Anogeissus Latifolia WALL used in the present invention and is a known gum substance as a thickening stabilizer (food additive).
Dissolving it in the above-mentioned Gatty black pre-solvent to prepare a Gatine gum solution, and then adding a curcumin dye to the Gatine gum solution and mixing them. The solvent for dissolving the gutti-gum is not particularly limited as long as it is a solvent that does not dissolve the curcumin dye. Preferred examples of the solvent include a mixed solvent of water and water compatible with a solvent and water. Examples of such solvents that are compatible with water include lower alcohols such as ethanol and the like: polyhydric alcohols such as propylene glycol and glycerin; sugar solutions such as fructose glucose, sugar solution and isomerized sugar solution.
In the present invention, it is dissolved in water or water so as to have a final concentration of 100% to 110% by weight, and then a curcumin dye can be added to the solution of the obtained gatifloat and mixed. Also, it is preferable that Gatine black is contained in an amount of 50 to 150 parts by weight based on 100 parts by weight of the Gatty black curcumin pigment.
The method of mixing the guti gum solution and the curcumin dye is not particularly limited and various methods can be used. Preferably, the curcumin dye is added to the prepared gutti-gum solution, and then the mixture is stirred using a stirrer .
The mixture of the ghatti gum solution and the curcumin pigment stirred and mixed as described above can be pulverized. As the pulverization method, physical pulverization can be used. As the physical pulverization method, a wet pulverizer capable of pulverizing the curcumin pigment so as to have an average particle diameter in the range of 0.1 to 1.5 mu m can be used. For example, ultra-visco mill, dynomil, sand mill or CoBall mill, .
Hereinafter, the bacon comprising the raw material composition according to the present invention will be described in more detail.
According to the present invention, it is very convenient for busy people who are made of raw liquid liquid according to the present invention to eat easily, and those who have difficulty in chewing hard food or those who are hard to eat can eat it very conveniently.
The raw material according to the present invention can be produced by mixing the main material, the sub-materials and the additives.
In the bacon according to the present invention, soybean, brown rice mycelium, brown rice and barley sprouts may be used as the main ingredients.
The beans are washed by running water after removing scratched or scratched areas, scratched soybeans, and soaking the washed soybeans in purified water for 3 to 5 hours to remove the peel, The removed soybeans were immersed in a 20 to 23 ° C NaHCO 3 solution for 30 to 40 minutes. The immersed soybeans were separated and heated for 5 to 10 minutes. After adding 5 times as much water as soybeans, the diameter of the soybean particles To 150 to 250 nm to prepare a bean product, heating the bean product at 120 to 130 ° C. for 30 to 60 minutes to sterilize the bean product, and cooling the bean product to 30 to 40 ° C.
In the bean paste according to the present invention, the bean can be contained in an amount of 60 to 70 parts by weight based on the total amount of the main ingredients.
The brown rice is washed with water at a temperature of 35 to 45 DEG C for 20 to 25 hours and then sterilized at 110 to 120 DEG C for 50 to 60 minutes by adding the brown rice powder to a sterilization container, The brown rice is cooled to a temperature of 30 to 35 占 폚, then the mushroom mycelium is inoculated into brown rice, and the mycelium is cultured for 25 to 30 days at a temperature of 25 to 27 占 폚.
In the bacon of the present invention, the brown rice mycelia may contain 10 to 15 parts by weight of the total amount of the main material.
In the bamboo powder according to the present invention, the brown rice powder may be ground to a particle size of 0.5 to 10 μm and used in an amount of 10 to 15 parts by weight based on the total weight of the main ingredient.
According to the present invention, the barley sprouts may be ground to a particle size of 60 to 200 mu m and used in an amount of 12 to 17 parts by weight based on the total weight of the main ingredients.
The raw material according to the present invention may be at least one selected from the group consisting of nuts, roasted fruit powder, pepper, cinnamon powder, ginger powder, sun salt, Onion and ionized water may be used.
The nuts include, for example, walnuts, macadamia nuts, banks, pistachios, pine nuts, almonds, chestnuts, and the like. According to the present invention, the nuts may be ground to a particle size of 60 to 200 μm and used in an amount of 4 to 6 parts by weight based on 100 parts by weight of the main ingredients.
The roasted yulmu powder is used by grinding and pulverizing the yulmu powder. The roasted yulmu powder is pulverized in the range of 250 to 350 탆 and used in 100 parts by weight of the main ingredient 1 to 3 parts by weight may be used.
The pepper is used as a spice. In the bacon according to the present invention, the pepper may be used in an amount of 0.05 to 0.1 part by weight based on 100 parts by weight of the whole of the main material.
The cinnamon powder is ground and used in a range of 200 to 250 탆. The cinnamon powder is used in an amount of 0.0005 to 0.0012 wt% based on 100 parts by weight of the whole of the main material. Addition may be used.
The ginger powder is used by grinding dried ginger to a predetermined particle size. In the bark of the present invention, the ginger powder is ground to a particle size of 100 to 150 mu m and is used in an amount of 0.04 to 10.0 parts by weight based on 100 parts by weight of the whole of the main ingredient. 0.09 parts by weight may be used.
The salt of the present invention is obtained by adding salt of 0.45-0.52 parts by weight to 100 parts by weight of the main material in the bark of the present invention. .
The starch is a sweetener prepared by cutting the grain into maltose and boiled in the form of honey. In the bacon according to the present invention, the starch can be used in an amount of 2 to 6 parts by weight per 100 parts by weight of the whole main ingredient.
The sterol has a structure similar to that of cholesterol in animal cells. In the bacillus according to the present invention, the sterol may be used in an amount of 0.005 to 0.012 parts by weight based on 100 parts by weight of the whole of the main ingredient.
The above-mentioned calcium carbonate aqueous solution is an ionized shell calcium, which is used as a term referring to porcelain cave and shellfish, and calcium means calcium produced therefrom and can be produced in ionized form by extraction from oyster or shell. In the balsam according to the present invention, the aqueous calcium solution is used in an amount of 20% by weight and an aqueous solution of calcium in an amount of 0.03 to 0.09 parts by weight based on 100 parts by weight of the main ingredient.
The fruits including the tomatoes may be ground to a particle size of 200 to 250 탆, and the fruits including the tomato in the bark of the present invention may be used in an amount of 10 to 15 parts by weight based on 100 parts by weight of the whole main ingredient have. The fruit of the present invention is exemplified by fruits such as tomatoes. However, the technical idea of the present invention is not limited to the above, and the present invention may be applied to other fruits such as apple, pear, peach, plum, Various fruit varieties can be used.
Wherein at least one selected from the group consisting of sweet potatoes and chestnuts is ground to a particle size of 200 to 250 탆 and used in the bacon according to the present invention is 1 to 3 Weight parts can be used.
The onion has a strong irritating and spicy taste and is used to remove the smell of meat and fish, and can be used for cooking soup, meat, and vegetables. In the bacon according to the present invention, the onion may be ground to a particle size of 150 to 250 탆 and used in an amount of 4 to 9 parts by weight based on 100 parts by weight of the main ingredient.
The ionized water is produced by electrolyzing water to ionize. In the bamboo pot according to the present invention, the ionized water may be used in an amount of 65 to 70 parts by weight based on 100 parts by weight of the whole of the main material.
In the bacon according to the present invention, the additive is added in order to stimulate the taste with various colors while being excellent in taste. For example, in the present invention, a curcumin composition may be further added.
Wherein the curcumin composition is prepared in the form of a liquid, wherein the curcumin composition comprises gatine gum, a curcumin dye having an average particle diameter in the range of 0.1 to 1.5 占 퐉 and water, and the curcumin composition is contained in 100 parts by weight of the main ingredient 5 to 8 parts by weight may be included.
The water is preferably blended in an equal amount with gatine gum in a curcumin composition, and the curcumin composition may be a liquid composition in which a curcumin pigment having an average particle diameter in the range of 0.1 to 1.5 占 퐉 is dispersed in a gypsy gum solution.
The curcumin pigment is mainly composed of gum and Curcuma longa LINNE obtained from the root of curcuma longa LINNE. The curcumin is a powder of dried ginger and turmeric root (Curcuma longa LINNE) (Turmeric color) and refined curcumin, which are obtained by extracting with an alcohol, for example, ethanol, oil, propylene glycol, hexane, acetone and the like.
The curcumin used in the present invention can be a crystalline form of curcumin. The curcumin in this crystalline state can be prepared by extracting turmeric powder with hexane and acetone, filtering the resulting solution, drying it, and volatilizing the solvent have.
The polysaccharide is a polysaccharide obtained by drying the secretion solution of the stem of Anogeissus Latifolia WALL used in the present invention and is a known gum substance as a thickening stabilizer (food additive).
Dissolving it in the above-mentioned Gatty black pre-solvent to prepare a Gatine gum solution, and then adding a curcumin dye to the Gatine gum solution and mixing them. The solvent for dissolving the gutti-gum is not particularly limited as long as it is a solvent that does not dissolve the curcumin dye. Preferred examples of the solvent include a mixed solvent of water and water compatible with a solvent and water. Examples of such solvents that are compatible with water include lower alcohols such as ethanol and the like: polyhydric alcohols such as propylene glycol and glycerin; sugar solutions such as fructose glucose, sugar solution and isomerized sugar solution.
In the present invention, it is dissolved in water or water so as to have a final concentration of 100% to 110% by weight, and then a curcumin dye can be added to the solution of the obtained gatifloat and mixed. Also, it is preferable that Gatine black is contained in an amount of 50 to 150 parts by weight based on 100 parts by weight of the Gatty black curcumin pigment.
The method of mixing the guti gum solution and the curcumin dye is not particularly limited and various methods can be used. Preferably, the curcumin dye is added to the prepared gutti-gum solution, and then the mixture is stirred using a stirrer .
The mixture of the ghatti gum solution and the curcumin pigment stirred and mixed as described above can be pulverized. As the pulverization method, physical pulverization can be used. As the physical pulverization method, a wet pulverizer capable of pulverizing the curcumin pigment so as to have an average particle diameter in the range of 0.1 to 1.5 mu m can be used. For example, ultra-visco mill, dynomil, sand mill or CoBall mill, .
Hereinafter, the present invention will be described in more detail with reference to the following examples.
<Examples>
First, 32kg of bean, 6kg of brown rice, 7kg of brown rice and 7kg of barley sprouts were used as the main ingredients. 2.5kg of nuts, 1kg of fried yulmu powder, 0.04kg of black pepper, 0.0004kg of cinnamon powder, 0.03kg of ginger powder, 2 g of sweet potato, 0.004 kg of sterol, 0.025 kg of 20% calcium carbonate aqueous solution, 1 kg of sweet potato, 3 kg of onion, and 33.161 kg of ionized water were used. The additive was ghatti gum, a curcumin dye having an average particle diameter in the range of 0.1 to 1.5 μm, 6 kg of the prepared curcumin composition was used to prepare the raw material according to the present invention.
<Comparative Example>
A commercially available porridge was purchased and used as a porridge according to the comparative example, and the porridge containing the above-mentioned dead vegetables was purchased.
<Sensory Evaluation>
As described above, the sensory evaluation of the taste, digestion, texture, and preference of the conventional porridge produced through the examples of the present invention and the above-described comparative examples were performed, and the results are shown in Table 2 below. The sensory test was conducted on 50 food specialists and general consumers. The score and evaluation criteria were 9 point scoring method and shown in Table 1 below.
As shown in Table 2, the taste, appearance, digestion, texture, and overall preference of porridge produced through the examples were compared with those of the porridge produced through the examples. As a result, It was found that the whole taste, texture, flavor, texture and overall preference were superior to the porridge produced by the comparative example.
This can be achieved by grinding the compositions for forming dead porridge according to the examples and using it to grind the food with various colors including the curcumin composition, It is thought that it improves texture and taste.
In addition, it can be consumed without any heat treatment or chemical treatment using natural materials beneficial to the dead human body manufactured according to the embodiment, and it is considered that busy modern people can easily eat and double the preference of consumers.
<General ingredients of yuba>
According to the AOAC method according to the embodiment of the present invention, the water was analyzed by the Micro-Kjeldahl method using a drying method at 105 ° C, a dry method using ash, and a Keltec AUTO (Foss, 2200 Keltec) Were analyzed by Soxhlet extraction method.
Table 3 shows the results of analysis of the general components of bamboo produced according to the examples. [Table 3] Referring to Table 3, it was found that the moisture content of yam jam according to the present invention was 38.52%, crude fat was 8.49%, crude protein was 18.83%, and ash was 4.21%.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.
Claims (9)
Wherein the brown rice microcrystalline body comprises 15 to 40 parts by weight of the total amount of the brown rice microorganism and the brown rice powder, and the brown rice powder is ground to a particle diameter of 0.5 to 10 탆 and contained in the total amount of the brown rice microorganism and the brown rice powder in an amount of 15 to 40 parts by weight ≪ / RTI >
The brown rice is washed with water at a temperature of 35 to 45 DEG C for 20 to 25 hours and then sterilized at 110 to 120 DEG C for 50 to 60 minutes by adding the brown rice powder to a sterilization container, Wherein the mushroom mycelium is inoculated into brown rice after cooling the brown rice at a temperature of 30 to 35 캜 and culturing the inoculated brown rice at a temperature of 25 to 27 캜 for 25 to 30 days. .
The main ingredients include soybean and barley sprouts in addition to the brown rice mycelia and brown rice powder and fruits such as nuts, roasted yulmu powder, pepper, cinnamon powder, ginger powder, sun dried salt, Sweet potato or chestnut, onion and ionized water, and the curcumin composition is further added as an additive.
Among the main ingredients,
The beans are washed by running water after removing scratched or scratched areas, scratched soybeans, and soaking the washed soybeans in purified water for 3 to 5 hours to remove the peel, The removed soybeans were immersed in a 20 to 23 ° C NaHCO 3 solution for 30 to 40 minutes. The immersed soybeans were separated and heated for 5 to 10 minutes. After adding 5 times as much water as soybeans, the diameter of the soybean particles Is prepared by pulverizing the bean to a range of 150 to 250 nm, sterilizing the bean by heating at 120 to 130 ° C for 30 to 60 minutes, cooling the bean at 30 to 40 ° C, Weight portion is included,
The brown rice is washed with water at a temperature of 35 to 45 DEG C for 20 to 25 hours and then sterilized at 110 to 120 DEG C for 50 to 60 minutes by adding the brown rice powder to a sterilization container, Which is prepared by inoculating mushroom mycelium into brown rice and culturing the brown rice inoculated with the mycelium at a temperature of 25 to 27 캜 for 25 to 30 days, To 15 parts by weight,
Wherein the brown rice powder is ground and used in a range of 0.5 to 10 mu m and contains 10 to 15 parts by weight of the total amount of the main ingredients,
Wherein the barley bud is ground and used in a range of 60 to 200 탆 and comprises 12 to 17 parts by weight of the whole of the main ingredients.
Among the above materials,
The nuts are used in the range of 60 to 200 mu m in particle diameter and are used in an amount of 4 to 6 parts by weight based on 100 parts by weight of the main ingredients,
The fried yulmu powder is ground and used in a range of 250 to 350 mu m, and is used in an amount of 1 to 3 parts by weight based on 100 parts by weight of the main material.
The pepper is used in an amount of 0.05 to 0.1 part by weight based on 100 parts by weight of the whole of the main material,
The cinnamon powder is ground and used in a range of 200 to 250 탆, and is used in an amount of 0.0005 to 0.0012 parts by weight based on 100 parts by weight of the main material.
The ginger powder is ground and used in a range of 100 to 150 mu m, and 0.04 to 0.09 parts by weight of the ginger powder is used per 100 parts by weight of the main material.
The silver salt is used in an amount of 0.45 to 0.52 part by weight based on 100 parts by weight of the entire main material,
The starch is used in an amount of 2 to 6 parts by weight based on 100 parts by weight of the whole of the main material,
The sterol is used in an amount of 0.005 to 0.012 part by weight based on 100 parts by weight of the whole of the main material,
The calcium carbonate aqueous solution is used in an amount of 20% by weight and an aqueous calcium solution is used, and 0.03 to 0.09 parts by weight is used per 100 parts by weight of the main material.
The fruits including tomatoes are ground to a particle size of 200 to 250 탆 and used in an amount of 10 to 15 parts by weight based on 100 parts by weight of the main ingredients.
The sweet potato or chestnut is ground and used in a range of 200 to 250 탆 and 1 to 3 parts by weight is used for 100 parts by weight of the main ingredient,
The onion is ground and used in a range of 150 to 250 탆 and is used in an amount of 4 to 9 parts by weight based on 100 parts by weight of the whole main material.
Wherein the ionized water is used in an amount of 65 to 70 parts by weight based on 100 parts by weight of the whole of the main material.
The main ingredients were 32kg of soybean, 6kg of brown rice, 6kg of brown rice and 7kg of barley sprouts, 2.5kg of nuts, 1kg of fried yulmu powder, 0.04kg of pepper, 0.0004kg of cinnamon powder, 0.03kg of ginger powder, 0.24kg of starch, Weight of a curcumin composition prepared by adding 0.004 kg of calcium water, 0.025 kg of calcium water solution, 1 kg of sweet potatoes, 3 kg of onion, 33.161 kg of ionized water, and curcumin coloring matter containing Gatine gum, an average particle diameter in the range of 0.1 to 1.5 μm, By weight based on the total weight of the bacon.
The spices further include spices other than the main ingredients, the sub materials and the additives,
Wherein the spice comprises at least one selected from the group consisting of turmeric powder, pepper powder, ginger powder and cinnamon powder.
The spices further include spices other than the main ingredients, the sub materials and the additives,
Wherein the spice comprises at least one selected from the group consisting of liquid turmeric extract (curcumin), pepper extract (piperonolejurine), ginger extract (gingerol oleoresin) and cinnamon extract (cinnamone oleoresin) Bamboo shoots.
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