KR101351007B1 - Wasong rice-gruel making method - Google Patents

Abstract

The present invention relates to a porridge manufacturing method using Orostachys japonicus, and Orostachys japonicus porridge manufactured thereby. The purpose of the present invention is to provide Orostachys japonicus porridge, which enables patients or patients in recovery to easily take Orostachys japonicus without burden so as to promote the health recovery and healthy life of patients in various diseases, the weak and unhealthy people. The porridge manufacturing method using Orostachys japonicus according to the present invention comprises a first step of preparing rice soaked in water, Orostachys japonicus juice and Orostachys japonicus broth as main ingredients, mushrooms including shiitake and vegetables including carrot, potato, onion, corn and pea as sub-ingredients, and garnishes including Orostachys japonicus garnish; a second step of stir-frying the prepared rice in a cook pot in the first step, adding the Orostachys japonicus broth, boiling and adding the Orostachys japonicus juice; a third step of mixing the sub-ingredients at the point of cooking rice through the second step and cooking the sub-ingredients to complete cooking; and a fourth step of placing the garnishes including Orostachys japonicus garnish on the completed porridge through the third step. The Orostachys japonicus broth is manufactured by adding 5-20 g of Orostachys japonicus in 100 ml of water and boiling at 100-120°C. Orostachys japonicus vegetable porridge is manufactured by mixing shiitake, carrot, onion, corn and pea as sub-ingredients. Orostachys japonicus beef vegetable porridge is manufactured by including a beef mixture, which is chopped beef stir-fried with ginger and garlic, as main-ingredients, and potato, carrot, onion, garlic, ginger and small spring onions as sub-ingredients. Orostachys japonicus abalone vegetable porridge is manufactured by including sliced abalone as a main ingredient, and shiitake, carrot, onion and small spring onions as sub-ingredients.

Description

Porridge production method using vortex and waisong porridge manufactured by this manufacturing method {WASONG RICE-GRUEL MAKING METHOD}

The present invention relates to a hawthorn porridge, and more particularly, a method of preparing porridge using hawthorn which is capable of ingesting the hawthorn without reluctance by incorporating a walnut having a health-beneficial ingredient into a porridge material and manufactured by the method. It's about a dead porridge.

Wasong is a perennial plant that is native to Korea, China, and Japan.

Wasong is called “wasong, wahwa” because it is like a pine leaf or flower that grows on the tiles of the old tile roof. It is placed on sunny slopes and rocks (stones or rocks) in the mountains or on the seashore. It is also called "rock brush" because it is shaped like a pine tree.

The kinds of wasong that inhabit in Korea are known as rock brush, round rock brush, zombie rock brush, white zombie rock brush, narrow leaf rock brush, soft rock rock, dwarf rock brush, Ulleung soft rock rock, eggplant rock brush, Pocheon rock brush, Jeongseon rock brush, and pearl rock brush.

The record of Wasong is a herb that has anti-cancer effect on Chinese herbal medicine of the 12th century Chinese Ming Dynasty, which is said to be effective for antipyretic, geothermal, geological or hepatitis, eczema, dysentery, malignant tumors and burns. In addition, Wasong is said to be effective in sarcoma, pain, hemostasis, and disinfection in the 18th-century China's Uijonggamgam and Pyeongmin Medical Advisor.

In modern medicine, Wasong was found to be the best among the 40 kinds of native anticancer herbs known to date, and in 1992, Professor Park Kun-young of Pusan National University extracted the ingredients of Wasong and found that the extract of Wasong, 'Aflatoxin B1', is a carcinogen. The study found that it has a strong anticancer effect that reduces sex and destroys cancer cells.

1. Benefits of Wasong

-Warsong removes the body's toxicity.

-Prevents various cancers and diseases.

-When the liver, stomach, large intestine is bad, severe fever, constipation is severe, blood pressure, diabetes, etc. If you have chronic constipation, bleeding, abdominal pain, blood pressure, liver, chronic fatigue, etc. Can be.

-Wasong has strong anti-cancer component, which destroys cancer cells of various cancers, increases immune antibodies of human DNA, prevents cancer cell metastasis, and is effective in preventing cancer and recurrence after cancer surgery. Used to treat, prevent and prevent metastasis of various malignancies.

-Preventing aging of human body by strengthening cell activity and DNA immunity of human body. It is good for restoring liver function due to its detoxifying ingredients, and it has the effect of regenerating and restoring damaged liver function such as hepatitis and cirrhosis. The hemostatic component of Wasong is treated with blood stool, uterine bleeding, and hematuria due to hemostasis, gastric ulcer, and colon tumor.It is effective in preventing renal cell loss, activating and enhancing renal function, and treating hematuria by strengthening immune system have.

-The special ethanol component of Wasong and the oligosaccharides of Wasong have the effect of eliminating various inflammations in the organs such as enteritis, nephritis and pancreatitis, and the constipation is resolved by promoting the contraction activity of the heart and colon muscles, the faeces are well communicated, the heart muscle Being strengthened. Enhancement of the pancreas. It is effective for treating diabetes due to its cell activity.

-It clears blood by increasing blood flow and cleans hyperlipidemia, cholesterol and triglycerides to treat and prevent hypertension and arteriosclerosis, open clogged menstrual cycle of women's menstrual irregularities, activate menopausal physiology, and improve male prostate It is known that there are ingredients that detoxify all the toxic accumulated in the human body.

2. How to take it.

-You can grind fresh walnuts in yogurt and blender and drink them on an empty stomach with walnut juice, or you can drink fresh walnuts in a thick solution.

-Diabetic patients should be eaten with water or wacon juice instead of high sugar yogurt.

-Wasong undiluted solution: Wasong undiluted solution means to take the vine and take the juice immediately (recovering fatigue, liver, stomach, intestine, recovery). Take one cup of beer four times a day before meals.

-1 ~ 2 roots of fresh juice and grind 1 cup of bottled water (yogurt, etc.) in a mixer.

-Wasong Tang liquid: Wasong Tang liquid can be eaten in one shot. For sugar solution, dry the dried pine nuts, which are then dried and consumed. Add 10g (1 day) dried dried pine nuts to a bowl of water and simmer until the amount of water is reduced by half.

-Wasong tea: Wahsong is a way to drink the tea, and at this time, 5-10 grams of dried wasong in water and boil over low heat to drink before meals. Wahsong is a good effect to eat thickly. When you drink sweet raw Wahsong, add about 100 grams and boil over low heat.

-Wasong Powder: Dry the Wasong powder and drink it. Wazin powder can be eaten with water, but you can eat it with yogurt to make it softer.

As mentioned above, there are attempts and products to ingest walnuts through various methods as the efficacy of vortex is known, but it is intended for healthy adults without gastrointestinal disorders. There is a problem that can not be ingested and ingested.

Patent Publication No. 10-2008-0035047 Patent Registration No. 10-0865537

The present invention is to solve the problems as described above, it is possible to facilitate the intake of patients with pathogenesis (노 人) or recovery patients without burden can facilitate the health recovery and healthy life of patients with various diseases and the elderly health weakness It is an object of the present invention to provide a method of preparing porridge using a vortex present and the vortex porridge produced by the method.

The method for producing porridge using wasong according to the present invention includes rice, wasam juice and wasong broth soaked in water as main ingredients, mushrooms including shiitake mushrooms as ingredients, and vegetables including carrots, potatoes, onions, corn, and peas. A first step of preparing garnishes, including hawthorn garnishes; A second step of putting the rice prepared in the cooking vessel in the first step and roasting the same, then adding the wasong broth and boiling; A third step of mixing the subsidiary materials at the time of ripening the rice through the second step and then ripening the subsidiary materials; The fourth step of raising the gourmet containing the walnut garnish prepared in the first step on the porridge matured through the third step, the walnut broth is put in 5 ~ 20g of walnut with 100ml of water 100 ~ 120 ℃ It is characterized in that it is prepared by boiling.

And the present invention is characterized in that the subsidiary mushrooms, carrots, onions, corn, peas are mixed to produce a vegetable pine porridge.

In another aspect, the present invention is characterized in that the main ingredient comprises a beef mixture roasted minced beef together with ginger and garlic, the subsidiary material is mixed with potatoes, carrots, onions, garlic, ginger, scallions to produce a Wagyu beef vegetable porridge.

The present invention is characterized in that the main material comprises a thinly sliced abalone, and the subsidiary material includes shiitake mushrooms, carrots, onions, scallions to produce the Wasong abalone vegetable porridge.

According to the method of producing porridge using the whey according to the present invention, and the whey porridge prepared by the method, the whey is processed into wort broth, wort juice, and wadded garnish to prepare porridge with materials such as meat, seafood, and vegetables. Sick people, the elderly, and children with gastrointestinal disorders or other illnesses can also eat walnuts without refusal, thereby improving their health and increasing their income.

Porridge is a liquid food made by pouring water 6-7 times of water into grains such as rice and making it boil for a long time. It has been used for the elderly or children's care or as a baby food. It has been used as a etiology (회복 人 食), recovery, or appetite-free appetite in the absence of appetite, sometimes palate when there is a lack of food. The present invention is grafted with walnuts and porridge for the etiology or care of the elderly or children and is produced by the following manufacturing method.

Wasong (rock brush) used in the materials is a kind of rock brush, round rock brush, zombie rock brush, white zombie rock brush, narrow leaf rock brush, softening rock brush, dwarf rock brush, Ulleung softening rock brush, eggplant rock brush, Pocheon rock brush, Jeongseon Rock brushes, pearl rock brushes, etc. can be used with all wasongs.

1. Warsong broth manufacture.

The present invention, when preparing the porridge by boiling the ingredients such as rice and wasong and vegetables so that the active ingredient of the wasong from the preparation step of the material using the wasong broth to be included in the rice and ingredients.

Add 5-20 g of Wasson for 100 ml of water and boil it at 100-120 ° C to prepare Wasong broth to extract the active ingredient of the Wasong (soak until water is halved, so the boiling time is not limited to numbers). Owing to the oyster broth, it is used to remove collected roots from the roots and wash them with water.

2. Porridge manufacturer.

end. Wasong vegetable porridge.

(1) Wasong vegetable porridge ingredients.

(A) Main ingredients: Wasong juice, rice (brown rice, non-glutinous rice, and glutinous rice), wasong broth.

-Whistle juice: Remove the foreign substances by washing the sack, and then grind (1 ~ 2mm is preferred as the particle size for extracting the active ingredient of the sack) to make the sack pieces and prepare the prepared sack pieces in a conventional extruder (for example, home mixer As 20-20 minutes extruded) through the juice to prepare the walnut juice. If less than 20% by weight of blended juice is weak active ingredient of the blended with more than 40% by weight can cause nutrient waste due to oversupply.

-Rice: Rice is used at least one of brown rice, non-glutinous rice, glutinous rice, when two or more are used, each mixing ratio is freely controlled within the above range.

-Wasson broth: It is prepared by the above-described method, and it is too thin when it is out of the above-mentioned range, so the texture is not good and it is difficult to consume.

(B) Subsidiary materials: Ingredients that can give the taste and aroma of vegetables, such as mushrooms, such as shiitake mushrooms, vegetables, carrots, onions, corn, peas, etc. may be used together. In addition, vortex garnish (long length, for example, a slice state of 1 to 2 cm in length, for example, powder of 1 mm or less: 1 to 5 mm) is used as the material.

The shiitake mushrooms, carrots, onions are cut and used, for example, 1 ~ 10mm, the corn, peas may be used as it is not cut as well as not cut.

The subsidiary material is not limited to the shiitake mushrooms, carrots, onions, corn, peas and may be replaced with ingredients of the same taste or other vegetables or mushrooms may be added.

The vegetables may be used directly in a raw state or may be used after being cooked in advance.

Wasong garnish can give the taste and texture of wasong or give the color of porridge. In other words, Whasong juice, Waksong broth is a liquid because it does not give a chewing taste, while Waksong garnish can be given a chewing taste by using a long slice, powder, and the like.

Wasong garnish is 1 ~ 5mm in size and 3 ~ 6 parts by weight is added to 100 parts by weight of the whole porridge.If the size and mixing ratio are out of the grain size, the grain size is small so that the taste of wasong can not be felt and the feeling of chewing is strong, which can cause a sense of rejection. have.

(C) Seasonings: Seasonings such as salt. Seasonings are very small and not used, and may vary depending on the user's preference, so the mixing ratio is not limited to numerical values.

The mixing ratio of the material is 70 to 110 parts by weight of Wasong juice, 500 to 700 parts by weight of wasong broth, 10 to 30 parts by weight of shiitake mushrooms, 10 to 20 parts by weight of carrots, 10 to 20 parts by weight of onions, based on 100 parts by weight of rice. 15 to 25 parts by weight of corn, 10 to 20 parts by weight of peas, and the mixing ratio of wasong juice and wasong broth in the above mixing ratio is a whistle without causing a sense of rejection while feeling the taste of wasong when ingesting porridge It is a value for providing an active ingredient, and the value of the subsidiary material is a value for harmony of taste, color, aroma and nutrients.

(2) Vegetable porridge production method.

(S10) Material preparation.

Prepared by soaking rice (brown rice, non-glutinous rice, glutinous rice) in 4 ~ 10 times of water for 12 ~ 24 hours, and washing vegetables with wasong juice, wasong broth, and subsidiary materials and cutting them to the appropriate size (shiitake mushroom, carrot, onion , Corn, peas, etc.), Wasong garnish, and additives.

(S20) Boil rice and wasong broth.

Put sesame oil in a cooking container, add soaked rice, stir-fry it so that it doesn't stick, and pour wasong broth and start boiling with a strong fire (it is usually used to make porridge, so the specific temperature is not limited to a numerical value). Heat for a while to prevent ingredients from sticking to the cooking vessel, stir to mix the ingredients evenly, and mix with the walnut juice before adding the subsidiary ingredients (heat the walnut juice for about 1-5 minutes).

(S30) Substance addition.

At the end of the above-described process, the subsidiary mushrooms, carrots, onions, corn, and peas are added to the cooking vessel, and then cooked on a high or medium heat for 5 to 10 minutes.

Salt and seasoning can be seasoned according to the taste of the intake user. Wasong garnish may be packaged separately and used before ingesting porridge.

If packing is required, the porridge made in this way is packed in a packing container.

I. Wasong beef vegetable porridge.

(1) Wasong beef vegetable porridge ingredients.

(A) Main ingredients: Wasong juice, rice, Wasong broth, minced beef.

Waksong juice, Waksong broth is made by the same method as described above and 70 to 110 parts by weight, 500 to 700 parts by weight based on 100 parts by weight of rice. Minced beef is 50 to 70 parts by weight based on 100 parts by weight of rice, 2 to 5 parts by weight of ginger and 2 to 5 parts by weight of garlic is used relative to 100 parts by weight of beef to eliminate the fishy taste and aroma.

Beef minced in the main material is the size used for the normal beef porridge is not limited to the number because it is used finely chopped.

(B) Subsidiary materials: 15 to 25 parts by weight of shiitake mushrooms, such as mushrooms, 15 to 25 parts by weight of potatoes, 5 to 15 parts by weight of carrots, 5 to 15 parts of onions, 5 to 15 parts of onion, based on 100 parts by weight of rice. 3 to 6 parts by weight of the mixed amount of Wasong garnish and black sesame seeds, based on 100 parts by weight and 100 parts by weight of the whole porridge.

The shiitake mushrooms, potatoes, carrots, onions, garlic, ginger, scallions are used for the purpose of adding flavor with beef and eliminate the smell of beef, and the size is determined in a range that does not harm the texture, for example 1 ~ 10mm The size and the actual wave length is 1-3cm.

Wasong garnish is the same as described in vegetable porridge, black sesame may be used as garnish. The mixing ratio of the hawthorn garnish and black sesame is 3 to 6 parts by weight based on 100 parts by weight of the whole porridge. Warsong garnish and black sesame seeds are freely adjustable at the above-mentioned ratios.

Minced beef as the main ingredient, garlic and ginger was divided into subsidiary materials, but explained by putting garlic and ginger in the minced beef to prepare a beef mixture.

(C) Seasonings: Seasonings such as salt.

(2) Wasong beef vegetable porridge production method.

(S10) Material preparation.

Prepared by soaking rice (brown rice, non-glutinous rice, glutinous rice) used as main ingredients for 4 to 10 times in water for 12 to 24 hours, shiitake mushrooms, potato, carrots, shiitake juice, wasong broth, minced beef, and ingredients Prepare and wash ingredients such as onions, garlic, ginger, scallions, wasong garnish, black sesame, and prepare salts as seasonings.

Remove the blood from the minced beef, add garlic and ginger, and stir until cooked. Add shiitake mushrooms, potatoes, carrots, onions, and scallions. At this time, the subsidiary materials may be roasted together after being put in beef.

(S20) Boil rice and wasong broth.

Put sesame oil in a cooking container, add soaked rice, and stir-fry it so that it doesn't squeeze it, add wasong broth, start boiling, stir to heat for 25 minutes to 1 hour, and add wasong juice before adding ingredients.

(S30) Substance addition.

When the rice is almost cooked by the above-described process, the beef and vegetable mixture prepared in advance is mixed in a cooking vessel and then cooked on a high or medium heat for 5 to 10 minutes to be ripe (same as vegetable porridge).

Salt and seasoning can be added to the taste of the intake user, and before the intake of porridge, the garnish garnish and black sesame seeds are put on the porridge and finished. Wasong garnish and black sesame may be packaged separately and used before ingesting porridge.

If packing is required, the porridge made in this way is packed in a packing container.

All. Wasong abalone vegetable porridge.

(1) Wasong abalone vegetable porridge ingredients.

(A) Main ingredients: rice, wasong juice (70-110 parts by weight based on 100 parts by weight of rice), wasong broth (500-700 parts by weight based on 100 parts by weight of rice), abalone (45-55 parts by 100 parts by weight of rice) Parts by weight).

Rice, wasong juice, and wasong broth are the same as those used in the above-mentioned wasong vegetable porridge, wasong beef vegetable porridge, the abalone is preferably sliced to a thickness of 2 ~ 5mm after removing the intestines.

(B) Subsidiary materials: 10 to 30 parts by weight, 10 to 20 parts by weight, 10 to 20 parts by weight, 5 to 15 parts by weight of whole shiitake mushrooms, mushrooms, carrots, onions and green onions as 100 parts by weight of rice 3-6 parts by weight of the mixing of Wasong garnish and black sesame seeds.

(C) seasonings: salt, etc.

(2) Wasong abalone vegetable porridge manufacturing method.

(S10) Material preparation.

Rice (brown rice, non-glutinous rice, glutinous rice), used as main ingredients, is soaked for 4 to 10 times in water for 12 to 24 hours, and prepared with shiitake mushrooms, shiitake mushrooms, abalone, shiitake mushrooms, carrots, onions, Ingredients such as scallion, wasong garnish and black sesame are sorted and washed, and salt is prepared as a seasoning.

For example, put oil in a pan, add sliced abalone, and stir-fry until ready to cook. Add shiitake mushrooms, carrots, onions, and scallions. When you fry abalone, you can also fry the vegetables.

(S20) Boil rice and wasong broth.

Put sesame oil in a cooking container, add soaked rice, and stir-fry it so that it doesn't squeeze it, add wasong broth, start boiling, stir to heat for 25 minutes to 1 hour, and add wasong juice before adding ingredients.

(S30) Substance addition.

When the rice is almost ripe by the above process, mix the prepared abalone and vegetable mixture in a cooking container Cook for 5-10 minutes on high or medium heat.

Salt and seasoning can be added to the taste of the intake user, and before the intake of porridge, the garnish garnish and black sesame seeds are put on the porridge and finished. Wasong garnish and black sesame may be packaged separately and used before ingesting porridge.

If packing is required, the porridge made in this way is packed in a packing container.

<Examples>

1. Waffle Vegetable Porridge.

end. material.

70 parts by weight of wasong juice, 600 parts by weight of wasong broth, 20 parts by weight of shiitake mushrooms, 15 parts by weight of carrots, 15 parts by weight of onions, 20 parts by weight of corn, 15 parts by weight of peas, 5 weights of wasong garnishes The material was prepared in negative proportions.

Brown rice, non-glutinous rice, and glutinous rice were prepared in the same weight ratio, and the rice was put in water 5 times the amount of rice and soaked for 15 hours to prepare rice.

Put 100g of walnuts in 100ml of water and boiled at a temperature of 100 ℃ to stop boiling when the amount of water is cut in half to prepare walnut juice.

After washing the vortex to remove foreign matters, it was crushed to 2mm and put into an extruder (mixer) to extrude in 30 minutes to prepare a vortex juice.

The submaterial was prepared by trimming by the method described above.

I. Vegetable porridge manufacture.

Place the cooking vessel on the medium heat of the heater, put sesame oil in the cooking vessel, put the soaked rice and fry it so that it does not stick. Stir to mix evenly and add ingredients Put the pine juice mixed for 1-5 minutes.

Subsequently, shiitake mushrooms, carrots, onions, corn, and peas were added to a cooking container, and then cooked over medium heat for 5 minutes to complete ripening.

2. Wasong Beef Vegetable Porridge.

Rice, wasong broth and wasong juice are the same as wasong vegetable porridge, and add 3 parts by weight of ginger (based on minced beef) and 3 parts by weight of garlic (based on minced beef) to 50 parts by weight of minced beef per 100 parts by weight of rice. A beef mixture was prepared.

As a subsidiary material, 20 parts by weight of shiitake mushrooms, 20 parts by weight of potatoes, 10 parts by weight of carrots, 10 parts by weight of onions, 5 parts by weight of green onions, and 6 parts by weight of mix of Wasong garnish and black sesame seeds to 100 parts by weight of rice Part (Wasong garnish 3 parts by weight, black sesame 3 parts by weight) was prepared.

Wasong beef vegetable porridge was prepared by the same method as the above-mentioned ingredients.

3. Wasong abalone vegetable porridge.

end. material

Rice, wasong juice, and wasong broth are the same as those used in the above-mentioned wasong vegetable porridge and wasong beef vegetable porridge, and 50 parts by weight of 100% by weight of the abalone is sliced to a thickness of 2 to 5 mm after removing the intestines. It was.

As ingredients, 20 parts by weight, 10 parts by weight, 10 parts by weight, 5 parts by weight of shiitake mushrooms, carrots, onions and scallions per 100 parts by weight of rice, and 6 parts by weight of the mixture of wasong garnish and black sesame seeds for whole porridge 3 parts by weight, black sesame seeds 3 parts by weight) was prepared.

The above-mentioned material was prepared in the same manner as the Wasong vegetable porridge, and the Wasong abalone vegetable porridge was prepared.

Wasong vegetable porridge, wasong beef vegetable porridge, wasong abalone vegetable porridge according to the present embodiment was prepared as a comparative example, vegetable porridge, beef vegetable porridge, abalone vegetable porridge which was not used as a material for wasong, children and adults, men and women, gastrointestinal disorder The sensory test was carried out on the panel of etiology, etc., and it was confirmed that the Wasong vegetable porridge, Wasong beef vegetable porridge, and Wasong abalone vegetable porridge according to the present example were superior in all items (taste, aroma, and total preference) than the comparative example. .

Claims (5)

Prepares rice, walnut juice, and walnut broth soaked in water as main ingredients, mushrooms including shiitake mushrooms and vegetables including carrots, potatoes, onions, corn, and peas Step 1;
A second step of putting the rice prepared in the cooking vessel in the first step and roasting it, then adding the wasong broth to boil, and then adding the wasong juice;
A third step of mixing the subsidiary materials at the time of ripening the rice through the second step and then ripening the subsidiary materials;
A fourth step of raising the garnish comprising the wasong garnish prepared in the first step on the porridge matured through the third step,
The Wasong broth is a porridge production method using the wasong, characterized in that the boiled in 100 ~ 120 ℃ put to 5 ~ 20g with 100ml water. The method of claim 1, wherein the subsidiary material is shiitake mushrooms, carrots, onions, corn, peas are mixed to produce a walnut vegetable porridge, characterized in that for producing porridge using the walnut.  The method of claim 1, wherein the main ingredient includes a beef mixture roasted minced beef with ginger and garlic, the subsidiary material is mixed with potatoes, carrots, onions, scallions to produce a Wagyu beef vegetable porridge characterized in that the porridge using porridge Manufacturing method. The method of claim 1, wherein the main material comprises a thinly sliced abalone, and the subsidiary material includes shiitake mushrooms, carrots, onions, and scallions to produce wasong abalone vegetable porridge. Wasong porridge produced by the method according to any one of claims 1 to 4.