KR101540265B1 - Manufacturing method of health wormwood rice containing artemisia princeps pampanini cultivated sajabal - Google Patents

Abstract

The present invention relates to a manufacturing method of healthy wormwood rice containing Artemisia princeps pampanini, and more specifically, to the method comprising: a rice soaking step for soaking rice and discharging moisture; an Artemisia princeps pampanini sap manufacturing step for mixing Artemisia princeps pampanini with purified water and heating the mixture to manufacture Artemisia princeps pampanini sap; a raw material mixing step for mixing the Artemisia princeps pampanini sap manufactured in the Artemisia princeps pampanini sap manufacturing step, dried radish greens, and Artemisia princeps pampanini, into the soaked rice manufactured in the rice soaking step; a steaming step for steaming the mixture manufactured in the raw material mixing step; and a spice mixing step for mixing spice in the steamed mixture manufactured in the steaming step. Healthy wormwood rice, manufactured through the steps above, contains Artemisia princeps pampanini, thereby removing coldness in the body, improving cold hands and feet and blood circulation, and being effective for arteriosclerosis, hypertension, and hyperlipidemia.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing healthy squid rice wormwood containing lepidoptera,

More particularly, the present invention relates to a method for producing health asparagus wormwood containing lepidoptera, and more particularly, to a method for producing health wolfpot containing lepidoptera, And more particularly, to a method for producing healthy sujisoba rice containing leprosy mugwort.

Rice, along with barley and wheat, is an important agricultural product in the world. Most rice is produced in many Asian countries. Rice has been used as a stock in the production area for a long time.

Rice is rich in various nutrients that are beneficial to the body, and it is classified as brown rice and white rice according to the degree of rice paddy. As the rice is processed through the rice paddy, the content of each nutrient decreases. It is common to prefer a white rice with good texture because it has low and low roughness.

In addition, most of the nutrients such as vitamins, carbohydrates, proteins, lipids, minerals, niacin, and dietary fiber, which are mostly contained in rice gruel and rice husks, are largely lost Only carbohydrates are mainly present.

In addition, modern people eat meat with rice because of westernized eating habits. The incidence of cardiovascular diseases such as arteriosclerosis is increasing every year due to increase of meat intake.

Therefore, when rice is used as a stock, various side dishes are prepared to supplement nutrients that are scarce, and when the rice is cooked, other ingredients such as beans, vegetables, and paper are mixed with rice By making rice, we balance the nutrients.

There are nabe rice and bibimbap as typical foods that mix rice with vegetables. Nebula rice is rice cooked by mixing herbs in rice and bibimbap refers to rice which puts meat, herbs and various kinds of spices into rice and bibimbap. There has been an attempt to develop a food having a high commercial quality by including balanced nutrients and at the same time improving the taste.

Korean Patent Registration No. 10-0589649 discloses a method in which a gondola herb that has been frozen and stored in boiling water is thawed and chopped into a predetermined length, and an appropriate amount of perilla oil and cooking oil are put in a pot, rice and water are added, Is spread over rice and water, and then sesame oil is sprinkled on the sesame oil, and sesame oil is sprinkled on the sesame oil, and then boiled in high heat and steamed to produce ghdra nodule rice.

The present invention has an advantage in that it can feel the flavor of nutrients and herb extracts of the gondola and preserves the characteristics of soft and soft gondola herb, and at the same time has a chewiness taste of the soup stocks. However, And there is a disadvantage that the odor of the perilla oil and the strong smell of sesame counteracts the intrinsic incense of the gondre and the flavor of the gondola soup is lowered.

Therefore, it is necessary to develop a method of producing rice having a good taste while improving nutritional balance and improving adult diseases such as arteriosclerosis, and eating most of the nutrients and eating the rice will show the effect of improving adult diseases, Development of healthy rice which can be commercialized is required.

The object of the present invention is to provide a method for improving blood circulation and improving blood circulation by eliminating cold air in the body, which is rich in protein, iron, ash, ash, fiber, vitamins and minerals, Which is effective for arteriosclerosis, hypertension, and hyperlipemia, and which is effective for the health asparagus.

It is another object of the present invention to provide a health squirting rice which has a strong taste of bones, a constipation improvement, an improvement of adult diseases, an anti-cancer effect and an anti-aging effect, And to provide a method for producing health aspen rice containing lepidoptera mugwort.

The object of the present invention is to provide a method for producing rice liquor, which comprises the steps of rice calling for releasing water after rice is squeezed, mixing lemon juice with purified water and heating the lemon juice to prepare lemon juice mugwort juice, A raw material mixing step of mixing the raw mackerel mackerel solution, the mackerel mackerel and the raw mackerel, which are prepared through the step of preparing the raw mackerel mackerel solution, a mashing step of mashing the mixture prepared through the raw material mixing step, And a seasoning mixing step of mixing the seasoning and the safflower.

According to a preferred aspect of the present invention, a mixture of 3 to 5 parts by weight of cedar herb is further added between 100 parts by weight of the mixture prepared through the raw material mixing step between the raw material mixing step and the boiling step .

According to a further preferred feature of the present invention, the rice step is performed in the sea water.

According to a further preferred feature of the present invention, the step of preparing the mugwort mugwort mushroom solution is performed by mixing 100 parts by weight of mugwort mugwort with 500 to 1000 parts by weight of purified water and heating at 90 to 100 ° C for 12 to 20 hours.

According to still another more preferred characteristic of the present invention, the raw material mixing step comprises: mixing 150 to 250 parts by weight of the lysozyme mosquito larvae prepared through the step of preparing the lysozyme mosquito larvae in 100 parts by weight of the rice produced through the rice dipping step, 20 to 30 parts by weight and leporoptera sp. 3 to 7 parts by weight.

According to a further preferred feature of the present invention, the steaming step is carried out at a temperature of 100 to 150 DEG C for 20 to 40 minutes.

According to still another more preferred characteristic of the present invention, the seasoning mixing step is performed by mixing 3 to 5 parts by weight of seasoning consisting of oil and sesame seeds with 100 parts by weight of the mixture which has been steamed through the steaming step.

According to the present invention, the method of preparing health aspen rice containing lysozyme moxa is rich in protein, iron, ash, fiber, vitamins and minerals, Improve blood circulation and improve circulation, and thus provide an effective effect on arteriosclerosis, hypertension and hyperlipemia.

In addition, it exhibits an excellent effect of providing healthy sowbread having a good flavor and texture without adding salt, showing strong effect of constipation, improvement of adult disease, anticancer effect and anti-aging effect, .

FIG. 1 is a flowchart showing a method for manufacturing health aspen rice containing leprosy wares according to an embodiment of the present invention.
FIG. 2 is a flowchart showing a method for manufacturing health-grade squid rice wormwood containing lepidoptera mugwort, according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

The method of manufacturing health asparagus wormwood containing lepidoptera mugwort according to the present invention comprises a step (S101) in which rice is dumped after water is released (S101), a step of preparing a lepidoptera mugwort solution (S103); a raw material mixing step (S105) for mixing the raw mackerel mackerel mushroom, the mackerel mackerel and the raw mackerel mackerel produced through the step (S103) of preparing the mackerel mackerel mushroom solution on the rice produced through the rice step (S101) (S107) in which the mixture prepared through the raw material mixing step (S105) is matured, and a seasoning mixing step (S109) in which the spiced mixture is mixed in the matured mixture through the mashing step (S107).

The rice step S101 is a step of discharging water after rice is boiled. The rice is impregnated with water in a sea tangle for 30 to 60 minutes, and then water is discharged. At this time, the sea water is pulverized 100 parts by weight of seaweed are mixed with 300 to 500 parts by weight of purified water and subjected to hot extraction at a temperature of 100 캜 for 30 minutes.

In step S101, when the rice is sourced from the sea tangle, the sea tangle, the active ingredient contained in the water, penetrates into the rice and is rich in nutrients and provides effective rice for diet.

At this time, the rice is preferably at least one selected from the group consisting of rice white, glutinous rice, black rice and brown rice.

The step (S103) of preparing the lepidoptera mugwort solution is a step of mixing lepidopterous mugwort with purified water to prepare a mugwort mugwort solution. 100 parts by weight of mugwort mugwort is mixed with 500 to 1000 parts by weight of purified water, And the mixture is heated for 20 to 20 hours. Since the active ingredient contained in the lysozyme mugwort is concentrated in a large amount, the lysozyme mugwort solution prepared through the above process is concentrated to a large amount. Therefore, when the rice is mixed with the lysozyme mugwort solution, Which is rich in the active ingredient contained in the rice.

The lepidoptera spp. Is grown in a mountainous area of about 100m above sea level on the Ganghwa beach, which is rich in oily land, sea breezes and sea breezes. The efficacy of lepidoptera spp. Is in the Dangun mythology of Samguk Yusa as "garlic and spirit wormwood" , HuhJoon's Dong-bo-bo-ga is recognized as one of the world's best in oriental medical science field because it contains various nutrient ingredients with different effects on leaves, roots, and stems to be originated as a special medicine for various women's diseases. , And the three major marsupials such as Mugwort mugwort, Lignan mugwort mugwort, and Mugwort mugwort of Himyeongsan are known.

The lepidopterous mugwort is rich in amino acids such as threonine, tryptophan, valine, alanine, leucine, etc. contained in common mugwort, Protein, iron, ash, fiber, vitamins and minerals.

The raw material mixing step (S105) is a step of mixing the lavender mackerel mackerel liquor, mackerel mackerel and lepidoptera mackerel prepared through the step (S103) of preparing the raw mackerel mackerel solution, 150 to 250 parts by weight of the lysozyme mosquito larvae prepared by the step (S103) of preparing the lysozyme mosquito larvae, 20 to 30 parts by weight of the mosquito larvae and 3 to 10 parts by weight of the lysozyme mosquito 3 To 7 parts by weight.

When the so-called rice japanese mugwort mushroom, mushroom mushroom mushroom, and lepidoptera mugwort are contained in the so called rice through the raw material mixing step (S105), health wormwood rice which is rich in nutritional components is provided. In this case, desirable.

The mixing step S107 is a step of mixing the mixture prepared through the mixing step S105, and the mixture prepared in the mixing step S105 is introduced into a steaming machine at a temperature of 100 to 150 ° C. For 20 to 40 minutes.

After the mashing step (S107), the rice, mackerel, and lepidopterous mugwort contained in the mixed material in the raw material mixing step (S105) are cooked so that they are matured and ready for eating.

The seasoning mixing step (S109) is a step of mixing the seasoned mixture with the mixture which has been matured through the mashing step (S107). In the mixing step 1007, 100 parts by weight of the mixture, To 5 parts by weight of the seasoning. In this case, the seasoning preferably comprises 1: 5 to 10 parts by weight of perilla oil and soy sauce.

When the seasoning mixture of the perilla oil and the soya sauce is mixed through the above-mentioned seasoning mixing step, health sukbuk rice is produced which has a high flavor and a salty taste.

Further, between the raw material mixing step (S105) and the boiling step (S107), 3 to 5 parts by weight of cedar herb is mixed with 100 parts by weight of the mixture prepared through the raw material mixing step (S105) It is possible.

The above-mentioned three-legged herbs grow on the salt of tidal flats of Shinan, Jindo and so on in Jeollanam-do, and they are salty and have a crunchy texture. They are rich in sodium, magnesium and minerals. Especially, To about 20 times.

As described above, the health consecutive sausage containing the nutrient-enriched tricolor herb is strong in bone, exhibits constipation improvement, adult disease improvement, anti-cancer effect and anti-aging effect, and shows excellent taste and texture. If the content is less than 3 parts by weight, the above-mentioned effect is insignificant. If the content is more than 5 parts by weight, the salty taste of health aspens is excessively increased, which may degrade taste and increase the manufacturing cost.

Therefore, according to the present invention, a method for producing health asparagus wormwood containing lepidoptera is rich in protein, iron, ash, fiber, vitamins and minerals, It is effective for arteriosclerosis, hypertension and hyperlipemia by improving blood circulation by improving blood circulation and improving blood circulation. It is also effective for strengthening bones by containing tricobacteria, improving constipation, improving geriatric disease, anti-cancer effect and anti-aging effect , And it is liver without addition of salt, thereby providing health squirting rice having excellent taste and texture.

S101; Rice step
S103; Preparation step
S105; Raw material mixing step
S106; Triple herb mixing step
S107; Steaming stage
S109; Seasoning mixing step

Claims (7)

A step in which the rice is called and the rice is poured out of the water;
A step of preparing a lysolecide mugwort extract to prepare a lysozyme mugwort solution by mixing and heating lysozyme mugwort with purified water;
A raw material mixing step of mixing lepidopterous mugwort mushroom juice, mugwort mugwort mugwort and lion mugwort mugwort produced through the step of preparing the mugwort mugwort mugwort solution on the so-called rice produced through the rice dipping step;
Mixing 3 to 5 parts by weight of a cedar herb with 100 parts by weight of the mixture prepared through the raw material mixing step;
A boiling step for boiling the mixture prepared through the step of mixing the herbal raw materials; And
And a seasoning mixing step of mixing the seasoned mixture with the mixture which has been matured through the steaming step,
Wherein the rice step is performed in water in a sea tangle.
delete delete The method according to claim 1,
Wherein the step of preparing the spore mugwort solution comprises mixing 100 parts by weight of spore mugwort with 500 to 1000 parts by weight of purified water and heating the sponge mugwort at a temperature of 90 to 100 ° C for 12 to 20 hours. .
The method according to claim 1,
The raw material mixing step may be performed by mixing 150 to 250 parts by weight of the lysozyme mosquito larvae prepared by the step of preparing the lysozyme mosquito larvae, 20 to 30 parts by weight of the mosquito larvae and 3 to 20 parts by weight of the lysozyme mosquito, 7 parts by weight of Lactobacillus sp. Mung bean.
The method according to claim 1,
Wherein the boiling step is performed at a temperature of 100 to 150 DEG C for 20 to 40 minutes.
The method according to claim 1,
Wherein the seasoning mixing step comprises mixing 100 parts by weight of the mixture obtained through the steaming step with 3 to 5 parts by weight of seasoning consisting of perilla oil and soy sauce soy sauce.

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