KR101387157B1 - Meat broth making method including mature process with grain powder contained high calcium made of safflower or ramie fabric leaf or pickled egg and dough manufacturing using that - Google Patents

Abstract

The present invention relates to a high-calcium broth made from safflower, ramie leaves, and distilled liquor, and to a grain flour batter and a method for producing and brewing the same, wherein 100 g of washed safflower seed is placed in a container at a rate of 1 liter of distilled water, at a temperature of 100 ° C. Boil for 20-30 minutes and boil it naturally at room temperature to make liquid safflower liquid. The first step is to wash a large number of eggs and place them in a container, mix them at a rate of 180 ml of vinegar per egg, and then seal the container. A second step of keeping the room at a room temperature (20-25 ° C.) for one week and then mixing and removing the egg shells when all the egg shells are melted to form a liquid egg yolk solution; Roast the ramie leaf tea at a hotplate or cast iron pot at a temperature of 220-250 ℃ for 8-10 minutes. When the tea leaves turn black, the first steaming process is to spread on a burlap or cotton cloth. After 8-10 minutes at 180 ~ 200 ℃, the black tea leaves become dark green and the white part on the back of the ramie leaves alive and then rub again to spread the hot tea leaf tea. Pack the processed ramie leaves in a burlap cloth or cotton crepe after the 3rd quenching process, which is brewed for 8-10 minutes until the smell smelled at 120 ~ 180 ℃, A third step of processing the ramie leaf tea through the extraction process of the ramie leaf solution in hot water at 70-85 ° C .; The fourth step of mixing the safflower liquid and the egg and ramie leaf tea made through the first, second and third steps to each other to make a high calcium beverage mixture; high calcium with safflower, ramie leaf, and egg yolk as a raw material Provides a broth manufacturing process.
According to the present invention, by using a ramie leaf having excellent efficacy in preventing calcium and decentralization of safflower and dementia and preventing aging, it is provided as a grain flour dough for processing noodles to induce a balanced intake of minerals and nutrients to improve national diet. Of course, it can also contribute to health promotion.

Description

(MEAT BROTH MAKING METHOD INCLUDING MATURE PROCESS WITH GRAIN POWDER CONTAINED HIGH CALCIUM MADE OF SAFFLOWER OR RAMIE FABRIC LEAF OR PICKLED EGG AND DOUGH) MANUFACTURING USING THAT}

The present invention promotes blood circulation and lowers blood cholesterol levels while providing excellent calcium regeneration by supplying abundant calcium, as well as high calcium broth made from safflower, ramie leaves, and egg yolk, and grain flour batter using the same as raw materials. It relates to a aging manufacturing process.

It is no exaggeration to say that there are tens of thousands to hundreds of thousands of foods made from grain flour (a variety of forms such as rice flour and soybean flour).

Among them, the most representative food that is made from food using grain flour is noodles.

In our country, noodles are generally called noodles rather than noodles. In terms of noodles, Onghee magazine says that the dried thing is a bottle called a bottle, and it is soaked in boiled water and boiled in boiling water or put in water. It will be written.

Here, it is assumed that wet surface is called noodles. It is also called 'noodles soaked in water and handed out.' There is also a word called 'noodle soaked in grain soup.' The types of noodles in Korea include cold noodles, noodles, kalguksu, sujebi and makguksu.

In addition, Japanese noodles include udon and soba, and the most famous noodles in China are jajangmyeon, and other bibimb noodles, which are stir-fried soybeans fermented with soybeans. (炸醬麵), Jangsu-myeon, which is a boiled soup that is boiled while praying for longevity, as its name suggests, and noodles that are made by boiling chicken bones or pork bones with noodles resembling cat ears.墨斗魚 猫 耳 麵), marinated chicken bones or pork bones, and then sea food noodle (海鮮 麵), which is eaten with seafood and vegetables on it, chopped noodles with seasoned pork and various vegetables, Yangchun-myeon (noodle), which is rolled up in plain and clean broth without seasoning, and Choral-noodle, which is noodle that is starved in thick and spicy broth and rolled into thick broth. The main ingredient is powder.

Most of the noodle products made from these grains are obtained by mixing dough with grains and water to obtain noodle, which is considered to be a very important factor in how to make grain flour dough.

Recently, there have been many examples of imparting functionality to grain flour dough. For example, Korean Patent Application Publication No. 2006-0059549, which adds alpha amylase, adds Hallabong to balance nutrition, improve aging inhibition and preservation. -0101660, using the barley can be exemplified Patent No. 0947349 and the like rich in nutrients while the texture and texture is cold and soft.

As another example, a method of preparing noodles including dough powder containing calcium and chitosan components is disclosed in Korean Patent No. 0523501, which mainly obtains calcium and chitosan from crab shells.

Therefore, it is inconvenient to clean, difficult, and has a disadvantage in that the texture is not good.

As another example, various functional grain flour dough methods are disclosed, including persimmon and brown rice, using white lotus or using edible petals.

Meanwhile, the main cause of the adult diseases faced by modern people is calcium deficiency, and calcium is one of the essential minerals for bone and teeth. It is almost essential in the modern society oriented.

However, direct ingestion of calcium is difficult to control in quantity and destroys the balance of metabolism, so it should be avoided as much as possible, and it is most desirable to naturally ingest it through food.

In this regard, the use of calcium-rich foods is one way, but it is also a good way to allow the natural intake through the noodles often encountered in accordance with the improvement of diet.

Nevertheless, in the case of the above-described Patent Registration No. 0531514, it is ineffective due to processing problems.

In addition, in the case of diabetes as one of the serious adult diseases, it is necessary to strengthen blood sugar, but it is necessary to rely on the medicine prescribed by a specialist, so if you can easily and quickly absorb it into the body through improving diet, there will be no drug as good as that.

The present invention was created in the process of exploring the most effective and efficient solution in view of the various problems and limitations of the prior art as described above, and modern people enjoyed the rich egg and safflower containing calcium By incorporating it into the foods you eat, it will help you to naturally consume the calcium you need, and it will also help to maintain our health in today's 100-year-old by adding more cinnamon-free caffeine-free ingredients to dementia and aging. Its main purpose is to provide a high calcium broth made from safflower, ramie leaves, and distilled liquor so that it can be used as raw materials, as well as grain flour batter and a method of ripening and manufacturing.

The present invention is a means for achieving the above object, put 100 g of washed safflower seed in a ratio of 1 liter of distilled water, heated to a temperature of 100 ℃ boiled for 20-30 minutes and then naturally cooled at room temperature to give a liquid safflower liquid The first step of making: washing a number of eggs and put them in a container, mix at a rate of 180ml of vinegar per egg, then seal the container, stored in a dark place in a room kept at room temperature (20 ~ 25 ℃) for a week A second step of making the liquid egg yolk liquid by taking out and mixing all the egg shells after melting; Roast the ramie leaf tea at a hotplate or cast iron pot at a temperature of 220-250 ℃ for 8-10 minutes. When the tea leaves turn black, the first steaming process is to spread on a burlap or cotton cloth. After 8-10 minutes at 180 ~ 200 ℃, the black tea leaves become dark green and the white part on the back of the ramie leaves alive and then rub again to spread the hot tea leaf tea. Pack the processed ramie leaves in a burlap cloth or cotton crepe after the 3rd quenching process, which is brewed for 8-10 minutes until the smell smelled at 120 ~ 180 ℃, A third step of processing the ramie leaf tea through the extraction process of the ramie leaf solution in hot water at 70-85 ° C .; The fourth step of mixing the safflower liquid and the egg and ramie leaf tea made through the first, second and third steps to each other to make a high calcium beverage mixture; high calcium with safflower, ramie leaf, and egg yolk as a raw material Provides a broth manufacturing process.

At this time, the high calcium beverage mixed liquid produced in the fourth step, safflower liquid: eggplant liquid: ramie leaf tea is also characterized in that the composition is mixed in a volume ratio of 6: 1: 3.

In addition, 600 g of high calcium broth prepared by the above method is added to the mixture of 12 eggs, 30-35 g of sugar, 60-70 ml of milk, and 10-12 g of baking powder, based on 600 g of dough powder, to prepare the aged dough. A fifth step of preparing; The sixth step of the low-temperature aging so that the high calcium beverage mixed solution penetrates deeply into the dough by leaving the aging dough prepared in the fifth step in a aging room that is maintained at 1.5 ℃ to 6 ℃ 2 hours-24 hours temperature change It also provides a sake flour, ramie leaves, characterized in that it comprises a grain flour batter using a high calcium broth as raw materials, the production method of aging.

In this case, the high calcium beverage mixture in the fifth step is characterized in that the addition and mixing to be 100% hydrated to the grain flour.

According to the present invention, by providing the noodles, broth and grain flour batter using calcium-rich egg and safflower, and ramie leaves with excellent efficacy in preventing dementia and anti-aging, by inducing the balanced intake of minerals and nutrients Not only can you improve your diet, but it can also contribute to your health.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Before describing the present invention, the following specific structural or functional descriptions are merely illustrative for the purpose of describing an embodiment according to the concept of the present invention, and embodiments according to the concept of the present invention may be embodied in various forms, And should not be construed as limited to the embodiments described herein.

In addition, embodiments in accordance with the concept of the present invention is not intended to be limited to the specific form disclosed, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

The method for producing high calcium broth and grain flour dough using safflower, ramie leaves, and egg yolk as raw materials according to the present invention is processed for ripening of grain flour dough using safflower extracted from safflower or safflower seed, which is essential mineral for maintaining health. Induces natural and sufficient intake of phosphorus calcium while inducing and containing essential amino acids such as iron, magnesium, calcium, and minerals in the ramie leaves and flavonoids that inhibit oxidation, and at the same time, it is a perfect food It is configured to produce grain flour dough for producing noodles excellent in bone regeneration function and bone density improvement and body fat decomposition rate through the extracted egg extract from the.

In addition, the processed high-calcium grain flour dough has the main effects of safflower seeds, ramie leaves, and egg yolk, which have the characteristics described below, so that various amino acids, enzymes, natural vitamins, large amounts of lecithin, citric acid, and the like can be consumed. It helps to prevent blood from turning acidic due to meat eating, lowers blood cholesterol, and improves the body's immunity such as arthritis and prostatitis.

In addition, there is no caffeine has a sulfate effect to inhibit the growth of lung cancer and liver cancer cells, promote digestive function can be effective in constipation and diet.

Therefore, the dough obtained through the aging and processing of high calcium broth and grain flour dough using safflower, ramie leaves, and egg yolk in accordance with the present invention, and noodles and broth prepared from the dough are particularly useful for growing children, osteoporosis and Housewives and seniors suffering from arthritis are very good to eat.

More specifically, safflower (i.e. safflower) extracted from safflower or safflower seed according to the present invention is effective in regenerating bones and increasing bone density when bones are cracked, dislocations, fractures, arthritis, etc. It has been reported that vitamin E (tocopherol) component is also included to prevent the growth of cancer cells.

For example, when looking at bones, it is known that factors affecting bones have various complex relationships, including PTH and calcitonin, as well as exercise, estrogen, and blood calcium and phosphorus concentration ratios, Calcium, vitamin D, vitamin A, and protein are known to be important nutrients for regeneration, and it is known that hormones such as parathyroid hormone (PTH) and calcitonin are influential.

In particular, in 1997, a study on the effect of safflower seed powder on bone metabolism in the fracture healing process of rib fractured rats, as part of a research on functional ingredients of safflower in 1997 (Korean Journal of Food Science and Nutrition, According to the article, it was reported that when the safflower seed powder was mixed with the diet at a level of 10%, the period of healing of the fracture of the rats was shortened and the bone formation was actively promoted in the process.

In addition, linoleic acid contained in safflower seeds has been reported to prevent vascular disease, and has been reported to contain unsaturated fatty acids to decompose body fat and suppress appetite.

In addition, according to the report of the Korea Food Research Institute, the ramie leaves contain a lot of iron, magnesium, calcium, potassium, minerals, etc. In particular, calcium is reported to be 48 times as much as milk.

In particular, it contains 7 of the 8 essential amino acids essential to our body, and contains various nutrients that strengthen capillaries, including flavonoids that inhibit oxidation in the human body, which is good for preventing dementia and aging.

In addition, according to the Korea Food Research Institute, ramie leaves have a blood sugar-enhancing effect in diabetics, and calcium content helps to prevent bone and dental health, osteoporosis, release hemostasis and lumps of blood, and magnesium and calcium Abundant alkaline medicines are disclosed.

Moreover, it has been found that ramie leaf liquid has no caffeine and inhibits the growth of lung cancer and liver cancer cells as well as the sulfated effect, and dietary fiber accounts for 50% of the sugars, which is helpful for defecation and is excellent for constipation and diet. It is known to help the body and the body's ability to improve digestion.

In addition, according to an experiment (in the National Library of Congress, KISTI, Academic Education Institute, Medical Research Information Center), the dietary fiber contained in large amounts of ramie leaf powder showed that Bioactive substances such as and chlorophyll have been shown to be effective in reducing metabolic complications and incidence of cardiovascular diseases by improving lipid metabolism, inhibiting fat accumulation, and preventing and treating hyperlipidemia and obesity. .

In addition, the ramie leaves are known to vary in content depending on the processing form, such as raw leaves, poached leaves, soda techin leaves, such as Table 1 and Table 2 below.

At this time, Table 1 is a general component of the ramie leaf, Table 2 is an inorganic component of the ramie leaf, Table 3 is a ramie powder component.

On the other hand, the egg (PICKLED EGG) is aged by soaking raw or boiled eggs in the vinegar solution, the pH of the solution is around 4.0 and can be stored at room temperature.

As described above, the egg yolk which has been converted into the nutritious alkaline food by mixing the original ingredient of the egg with the vinegar ingredient is known to be a good food for the patients in the recovery period. Especially, when egg yolk is immersed in the vinegar solution, And the egg whites are not hydrated and solidified to cause coagulation. The shells are kept in a soft state. The products made of vinegar and algae are used for the purpose of civilian treatment. Diabetes, osteoporosis, eosinophilia, flexibility, It is known to be effective in treating convalescent patients.

In other words, when the egg is dipped in vinegar, calcium carbonate forming the egg shell is dissolved in acetic acid, and calcium acetate, carbon dioxide and water are produced, which is a pathway for consuming a large amount of calcium .

In addition, the egg white egg protein has a trypsin inhibitory substance, which can inhibit protein digestion. Avidin can bind to biotin, which is one of the vitamins, and can not be used. Therefore, it may cause dermatitis or hair loss. Can solve all of them.

It is known that egg shell angles have more than 95% of minerals, and calcium carbonate accounts for 98.4% of all minerals, 0.8% of magnesium carbonate, 3% of phosphoric acid, 0.7% of calcium, , And other sulfur and iron, and it is known that the calcium form of chrysanthemum is far superior to other calcium-containing foods such as anchovy and milk.

However, there is a problem in that it is not easy to eat as food easily due to the problem of sour taste and incense.

In the present invention, in order to overcome such disadvantages that the egg is an egg, safflower juice, ramie leaf tea, and other seasonings are mixed at a predetermined ratio to remove specific flavor and sour taste, and is configured to promote the maturation function of the dough.

That is, the safflower extract extracted from the safflower or safflower seed, and the ramie leaf tea extracted from the distilled liquor and the ramie leaves are mixed together in an appropriate ratio so as to be used for aging dough of high calcium broth and grain flour.

The present invention can be aged and processed calcium-rich grain flour batter using the safflower solution, egg yolk and ramie leaf tea as described above in the following manner.

First, high calcium broth and grain flour dough, aging and processing method according to the present invention, first, the first step of making safflower liquid.

The first step is to process the safflower solution, 100g of freshly washed safflower seed into a container at a rate of 1 liter of distilled water, and heated to a temperature of 100 ℃ to boil for 30 minutes (preferably 30-40 minutes) Processed, the safflower liquid thus processed is a step of natural cooling at room temperature to form a liquid.

Then, a second step of making the distillate is performed.

The second step is to process the egg solution, clean the plurality of eggs in a container after washing clean, mix the vinegar per egg, preferably persimmon vinegar at a rate of 180ml and then sealed the container for a week It is a step of making it into a liquid state by keeping it in a dark place in a room maintained at room temperature (20 ~ 25 ℃) and then mixing it out when all the egg shells are dissolved.

In addition, a third step of making ramie leaf liquid is performed.

The third step is a step of processing the ramie leaf tea, it consists of a first chopped process, a second chopped process, a third chopped process and a ramie leaf liquid extraction process.

At this time, the first steaming process is a process of steaming for 8-10 minutes at a temperature of about 220 ~ 250 ℃ in a hot plate or cast iron pot, to prevent the deterioration and oxidation of tea, and to make a salinity (breaking the blue energy of tea) will be.

In this way, when the tea leaves are black, they are spread on a burlap or cotton cloth, which is intended to spread the abundance of moisture.

Subsequently, the second steaming process is performed, which is a process of steaming for 8-10 minutes at a temperature of about 180-200 ° C. in a hotplate or cast iron pot, and the black tea leaves become clear and dark green through the process. The white part on the back comes to life.

Then rub it again in the second stage.

Thereafter, the third aeration process is performed, which refers to a process of steaming for 8 to 10 minutes at a temperature of about 120 to 180 ° C. in a hotplate or cast iron pot, and at this time, a smell begins to emerge.

This process is repeated by steaming and drying the processed ramie leaves packed in burlap cloth or cotton crepe, and then complete the ramie leaf tea processing step by performing the extraction process of the ramie leaves in hot water at 70-85 ℃.

Through the first, second, and third steps as described above, when safflower liquid, egg yolk liquid and ramie leaf liquid are prepared, a fourth step of processing a high calcium beverage is then performed.

The fourth step is a step of making a mixed solution, which is a high calcium beverage that can be drunk by mixing each other safflower, egg yolk, and ramie leaf liquid prepared in the first, second, third step.

At this time, the mixing ratio of the safflower solution, egg yolk solution, ramie leaf liquid based on mixing 600g of the grain powder, should be mixed to have a volume ratio of 6: 1: 3, but should be configured to be 100% hydration (Hydration).

Here, hydration means hydration, and refers to a state in which grain flour (eg, wheat flour) completely absorbs water, and is a very important concept for fermented species.

In other words, in the case of fermented species (grain grains are mostly fermented species), the moisture control is very important because the hydration determines the toughness of the dough and also has a decisive influence on the texture of the final product, such as bread or noodles. will be.

Generally, 100% of water is hydrated to 100g of grain flour, so 60% hydration is considered to be the case of 60g of water to 100g of grain flour, and 100g of grain flour to 100% hydration as in the present invention. If 100g of water is hydrated, it is 600g of water when it is changed to 600g of grain powder.

Therefore, the high calcium beverage mixture is a safflower liquid: eggplant: ramie leaf liquid is mixed in a volume ratio of 6: 1: 3 bar, if quantitatively expressed is approximately 430g safflower liquid, 40g eggplant liquid, 130g of ramie leaf liquid.

Particularly, fermented grains are processed by pre-kneading when manufacturing products (bread, noodles, etc.), so if the production time is long, gluten is formed and the dough becomes coarse and sticky, which hinders processability. Maintenance should be maintained, but in the present invention, it is desirable to maintain 100% hydration.

In addition, the reason why the mixed volume ratio of the high calcium beverage mixture is maintained at 6: 1: 3 is to make it easy to eat while removing the sour taste of the distilled liquor as much as possible, and to dilute the fluffy taste of the ramie leaves.

If you go through this process, you can make a high calcium broth, which is of course possible to drink (eating).

Thereafter, manufacturing methods for making the dough may be further performed.

That is, as a step of making a dough using the high calcium broth obtained through the fourth step, a fifth step of preparing a grain flour mixture for aging preparation is performed.

Step 5 is a step of making a dough by mixing eggs, sugar, milk, baking powder to the grain flour and then mixing the high calcium beverage mixture solution.

At this time, the grain powder is based on 600g, and 12 eggs, 30-35g sugar, 60-70ml milk, 10-12g baking powder are added and mixed with the grain powder, and 100% high calcium beverage mixture is mixed with the mixed mixture. Hydration, that is, about 600 g of grain powder, is added and mixed to make dough.

Finally, a sixth step of low temperature aging of the dough is performed.

The sixth step is to allow the high calcium beverage to penetrate deep into the dough as much as possible.

To this end, the dough should be sufficiently mixed and aged for 2 hours to 24 hours in a aging room maintained at 1.5 ° C to 6 ° C.

Then, the amino acid is sufficiently formed by the amylase enzyme in the aging process to become calcium aged dough.

At this time, the reason for the aging temperature in the above range is that if the enzyme activity required for aging is lowered below 1.5 ℃, the aging is not properly maintained at least 1.5 ℃, if exceeding 6 ℃ involved in aging Enzyme action is active, but at the same time the contamination by microorganisms is promoted to cause off odor (path odor) and to promote the growth of pathogens should be limited to the above range to prevent this.

In addition, when the temperature change-leave aging for 2 hours-24 hours, the colloidal particle size is adjusted to a suitable level for the penetration of the mixed solution, so that a high calcium-containing dough can be prepared, the fermentation efficiency is improved, and the processability is improved. Should be limited to

At this time, cold or ice water may be used to make the batter more cold.

Since the aged dough is processed into bread, noodles, etc., and is ready for eating, consumers can easily and conveniently eat calcium-rich bread or noodles without any objection.

Therefore, consumers can take care of the nutrition in a very simple and easy way to solve the nutritional imbalance. Especially, it is good for preventing diabetes in adults, preventing dementia in the elderly, and strong bones for children in growing age. So that the skeleton can be maintained.

[Example]

Hereinafter, examples will be described.

To find out whether the dough processed by the high calcium broth and grain flour dough and the noodles (noodles) prepared by the dough using safflower, egg yolk and ramie leaf liquor according to the present invention enable calcium intake In order to see the dough made by aging according to the present invention after making the noodles were made noodles, which was measured by a calcium measuring device to determine whether the high calcium content as an example of the invention.

At this time, the invention example is made of wheat flour 600g as the raw material of the noodles, and also for comparison, the same amount of commonly sold noodle (trade name: Ottogi noodles noodles, manufacturer: Ottogi) as a conventional example, an example outside the scope of the present invention Noodles were extracted from the flour using only water and a baking powder as a comparative example.

In order to measure calcium ions, the invention examples, conventional examples, and comparative examples were put into 200 g of water and boiled to produce broth, and then the calcium content present in the broth was measured.

A calcium ion meter (model: HI93752, manufacturer: HANNA, origin: Romania), which is commercially available, was used.

As a result of the measurement, the invention example measured 356 mg / L, the conventional example 11 mg / L, and the comparative example 23 mg / L.

Through this, it was confirmed that health can also be improved by eating noodles and breads made by applying high calcium broth and grain flour dough, matured manufacturing process using safflower, ramie leaves, and egg yolk according to the present invention. As a result, their utility is expected to grow even greater.

Claims (4)

100 g of washed safflower seed in a ratio of 1 L of distilled water, heated to a temperature of 100 ° C., boiled for 20-30 minutes, and then naturally cooled at room temperature to form a liquid safflower liquid:
After washing a large number of eggs in a container, mix them at a rate of 180ml of vinegar per egg, then seal the container and keep it at room temperature (20 ~ 25 ℃) for a week. A second step of making the liquid disperse solution by mixing when melted out;
Roast the ramie leaf tea at a hotplate or cast iron pot at a temperature of 220-250 ℃ for 8-10 minutes. When the tea leaves turn black, the first steaming process is to spread on a burlap or cotton cloth. After 8-10 minutes at 180 ~ 200 ℃, the black tea leaves become dark green and the white part on the back of the ramie leaves alive and then rub again to spread the hot tea leaf tea. Pack the processed ramie leaves in a burlap cloth or cotton crepe after the 3rd quenching process, which is brewed for 8-10 minutes until the smell smelled at 120 ~ 180 ℃, A third step of processing the ramie leaf tea through the extraction process of the ramie leaf solution in hot water at 70-85 ° C .;
The fourth step of mixing the safflower liquid and the egg and ramie leaf tea made through the first, second and third steps to each other to make a high calcium beverage mixture; high calcium with safflower, ramie leaf, and egg yolk as a raw material How to make broth.
The method of claim 1,
The high calcium beverage mixed solution prepared in the fourth step, safflower juice, egg yolk solution: ramie leaf tea is a high calcium broth prepared from safflower, ramie leaves, egg yolk liquid, characterized in that the composition is mixed in a volume ratio of 6: 1: 3 Processing method.
600 g of high calcium broth prepared by the method according to claim 1,
A fifth step of preparing a aged dough by adding 12 eggs, 30-35 g of sugar, 60-70 ml of milk, and 10-12 g of baking powder based on 600 g of flour for dough;
The sixth step of the low-temperature aging so that the high calcium beverage mixture is deeply penetrated by leaving the aging dough prepared in the fifth step in a aging room maintained at 1.5 ℃ to 6 ℃ 2 hours-24 hours in a temperature change leaving formula. Grain flour batter using a high calcium broth made from safflower, ramie leaves, and egg liquor as a raw material, characterized in that the raw material, the manufacturing method.
The method according to claim 3;
In the fifth step, the high-calcium beverage mixture is mixed and added to the grain powder to be 100% hydrated, safflower, ramie leaves, grain flour batter using a high calcium broth as raw materials, the production method of aging.