KR101650183B1 - Manufacturing method of grain syrup - Google Patents

Abstract

The present invention relates to a method for producing a grain by mixing at least one grain selected from rice, brown rice, glutinous rice grain, corn, oats, black rice, bean sprouts, millet, sorghum, buckwheat, wheat, rye or yulmu for 5 to 7 hours, ; Mixing the crushed grains with water in a ratio of 1: 5 to form a cereal liquid, heating the mixture at 100 to 110 ° C for 1 hour, and cooling to 50 to 60 ° C; Mixing 10 to 30 parts by weight of malt with 100 parts by weight of the cereal liquid, and allowing the mixture to stand for 3 hours to 3 hours and 30 minutes; Separating the saccharified liquid after filtering solid matter from the saccharified cereal liquid; And the mixture is heated to 100 to 110 DEG C for 4 to 5 hours, and then the mixture is heated to a temperature of 100 to 110 DEG C, Adding 10 to 20 parts by weight of a solution of a bulbous solution or a mixture of bulbous powders to 100 parts by weight of the saccharified solution, and then heating the mixture at 90 to 110 DEG C for 1 hour to 1 hour and 30 minutes to concentrate the mixture. A method for producing functional whey protein using guinea pigs is disclosed.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a functional tannery using grains and /

More particularly, the present invention relates to a method for producing functional wheatgrass by mixing at least one grain selected from rice, brown rice, glutinous rice, sardine, corn, oats, black rice, bean sprouts, millet, sorghum, wheat, rye, Then, the mixture is poured into water for 5 to 7 hours to be crushed and crushed; Mixing the crushed grains with water in a ratio of 1: 5 to form a cereal liquid, heating the mixture at 100 to 110 ° C for 1 hour, and cooling to 50 to 60 ° C; Mixing 10 to 30 parts by weight of malt with 100 parts by weight of the cereal liquid, and allowing the mixture to stand for 3 hours to 3 hours and 30 minutes; Separating the saccharified liquid after filtering solid matter from the saccharified cereal liquid; And the mixture is heated to 100 to 110 DEG C for 4 to 5 hours, and then the mixture is heated to a temperature of 100 to 110 DEG C, Adding 10 to 20 parts by weight of a solution of a bulbous solution or a mixture of bulbous powders to 100 parts by weight of the saccharified solution, and then heating the mixture at 90 to 110 DEG C for 1 hour to 1 hour and 30 minutes to concentrate the mixture. The present invention relates to a method for producing functional wheat flour by using bulbous plants.

It is produced by saccharification of starch such as rice, sorghum, mackerel, sweet potato and the like, and the starch is converted into maltose by the saccharification process, so that the sweetness is increased, and not only the palatability is good but also digestion absorption is fast. As a raw material.

Jocheong is the one who puts off the fire in the middle of the road and points out that it is not completely soled. Rice, sorghum, millet, corn, etc. When the rice is hot and hot, pour cold maltose water and put it for 7-8 hours. I put it in a pot, and I do not bite it with a wooden spatula. When he puts a lot of coriander on his spatula and hears it at an angle, he is stuck in a continuous state like a cicada. Therefore, Jochung is a viscous liquid containing about 20% moisture, and it does not harden like candy even when it cools down, and the hardness of the zucchini cracks in various ways depending on the time when the fire is turned off.

It is known that it is very good for people who have difficulty in digesting because it removes toxins and wastes from the intestines and helps digestive system. It is said that it is good for both constipation and obesity. have. Therefore, if you put jochung instead of sugar in the stewed or stir-fried food, the taste of the food turns to shine, unlike sugar, there is no change in blood sugar, and there is an advantage that the ingredients are not deteriorated for a long time.

However, the conventional preparation of sweet potato is merely a saccharified raw material of starch, and is advantageous in that it can be produced only with rice and malt. However, there is a problem in that it is simple in terms of taste and function. There have been various demands for a variety of manufacturing methods.

In addition, the conventional sweet potato has only been disclosed as a sweet potato made using fruit, vegetables, or other functional food, but the development of a variety of sweet potato products containing nutrients beneficial to the human body has hardly been developed.

Patent Registration No. 10-0516149 (Buckwheat toning and manufacturing method thereof) Japanese Patent Application Laid-Open No. 10-2013-0060714 (method for producing rice gruel) Registered Patent Publication No. 10-0366607 (Method for producing onion orchard)

The present invention relates to a method for producing functional wheat flour from a plurality of cereal grains and vitamins effective for various adult diseases such as blood cholesterol reduction, hypertension prevention, arteriosclerosis prevention, and the like, which are rich in calcium, And to provide the above objects.

It is also an object of the present invention to provide a method for manufacturing a sweet potato containing a plurality of grains and a shell of a plant containing essential nutrients of the human body as raw materials.

In order to solve the above-mentioned problems, the present invention provides a method of producing a rice cake comprising 40 to 45 wt% of rice, 40 to 45 wt% of brown rice, 1 to 2 wt% of glutinous rice, 1 to 2 wt% 1 to 2% by weight of oats, 1 to 2% by weight of black rice, 1 to 2% by weight of boars, 1 to 2% by weight of boars, 1 to 2% by weight of beans and 1 to 2% 1 to 2% by weight of rye, 1 to 2% by weight of rye and 1 to 2% by weight of rye are mixed and then added to water for 5 to 7 hours to be crushed and pulverized; Mixing the crushed grains with water in a ratio of 1: 5 to form a cereal liquid, heating the mixture at 100 to 110 ° C for 1 hour, and cooling to 50 to 60 ° C; Mixing 10 to 30 parts by weight of malt with 100 parts by weight of the cereal liquid, and allowing the mixture to stand for 3 hours to 3 hours and 30 minutes; Separating the saccharified liquid after filtering solid matter from the saccharified cereal liquid; 10-15 wt% of onion, 10-15 wt% of amber, 10-15 wt% of sweet potato, 10-15 wt% of radish, 10-15 wt% of lotus root, 10-15 wt% of burdock, turnip 10 To 15% by weight of ginger and 10 to 15% by weight of ginger are mixed and then formed into a juice or a powder. The saccharified solution is heated at 100 to 110 ° C for 4 to 5 hours, and then 100 parts by weight And 10 to 20 parts by weight of a powder of a bulbous seed or a mixture of a bulbous powder and a bulbous seed powder, and heating the mixture at 90 to 110 캜 for 1 hour to 1 hour and 30 minutes.

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The present invention as described above can be applied to a variety of nutrients containing nutrients such as carbohydrate, dietary fiber, protein and calcium, nutrients capable of enhancing various physiological activities such as antioxidant, antidiabetic and immunity, The present invention can provide a method for preparing functional wheat flour from grain and bulbous plants which can be consumed together with the active ingredients of cereals and bulbous plants and can be enjoyed by all ages.

FIG. 1 is a view showing a production process of functional wheat flour using grain and bulbous plants according to the present invention. FIG.

Hereinafter, a method for producing functional whey protein using grain and bulbous plants according to the present invention will be described in more detail.

The present invention relates to a method for producing a grain by a method comprising the steps of placing grains in water for 5 to 7 hours and pulverizing the grain by adding at least one selected from rice, brown rice, glutinous rice grain, corn, oats, black rice, Wow; Mixing the crushed grains with water in a ratio of 1: 5 to form a cereal liquid, heating the mixture at 100 to 110 ° C for 1 hour, and cooling to 50 to 60 ° C; Mixing 10 to 30 parts by weight of malt with 100 parts by weight of the cereal liquid, and allowing the mixture to stand for 3 hours to 3 hours and 30 minutes; Separating the saccharified liquid after filtering solid matter from the saccharified cereal liquid; Wherein at least one selected from the group consisting of onion, pumpkin, sweet potato, radish, lotus root, burdock, turnip or ginger is formed into a juice or powder and the saccharified liquid is heated at 100 to 110 DEG C for 4 to 5 hours, And 10 to 20 parts by weight of a powder of a rhizome root or a powder of a rhizome is added to 100 parts by weight of the mixture, followed by heating at 90 to 110 캜 for 1 hour to 1 hour and 30 minutes.

(1) Preparations for cereals and bulbs

Prepare grains consisting of rice, glutinous rice, charcoal, corn, oats, brown rice, black rice, fennel, millet, sorghum, buckwheat, wheat, rye and yulmu.

Rice is one of the three grains of the world, along with grain, wheat and corn, which form the basis of diet in our country. The brown rice that has been peeled off from the rice is removed and the embryo and rice bran layer are removed. The white rice contains about 7g of protein, which is a good protein in carbohydrates and plant proteins, and also contains a small amount of vitamin B group.

Glutinous rice is rich in minerals and vitamins, and it regulates unbalanced nutrients. Due to the fermentation process in the large intestine, it produces butyrate, which inhibits the development of colorectal cancer. It contains a large amount of vegetable dietary fiber, Vitamin E contains about 6 times more than white rice, preventing aging and heart disease.

Chungbori is rich in functional materials that do not have ordinary grains such as rice or wheat. It contains a large amount of β-glucan and amylopectin, a type of dietary fiber, to prevent fat accumulation and prevent obesity. Cholesterol It is effective in preventing various adult diseases by lowering the numerical value, improving diet and stamina, improving resistance to stress, preventing arteriosclerosis and hypertension, and inhibiting constipation and colon cancer.

Corn has a high content of linoleic acid, which is an essential fatty acid, such as methionene and cystine, and a high concentration of protease inhibitor. In addition, it contains a large amount of dietary fiber in addition to antidiabetic, antihypertensive, antioxidant and anti-aging properties, and has a function to contain functional substances such as polyphenols and plant sterols. It has an effect of lowering blood glucose, It is effective, it contains stipatone, which strengthens the spleen and makes the stomach comfortable.

Oat has long been used as an effective tonic for blood and heart in folk remedies. It has various physiological effects because it contains a large amount of polysaccharides and proteoglucan, which are polymers, in the endosperm cell wall. In addition, oats are rich in minerals such as protein, phosphorus, and magnesium, so they are effective in constipation. They slow down digestion and absorption of carbohydrates, slow the rise of postprandial blood glucose, and keep blood sugar stable. The cell wall of oats contains a large amount of mixed linked β-D-glucan with a ratio of β (1 → 3) and β (1 → 4) glucoside at a ratio of 3: 7, Has been known to work.

Brown rice is rich in fat, protein, vitamins and minerals compared to white rice. Its known efficacy is prevention of colon cancer, reduction of blood cholesterol, prevention and treatment of diabetes, improvement of skin beauty, strong bones An allergic constitution improvement, a detoxifying action, and a neural activity enhancing action. In addition, effective substances of brown rice include medicines and functional food materials such as GABA (Gamma Amino Butyric Acid) and Arabinoxylan, and the above GABA has a function of lowering blood pressure, activating kidney function, improving liver function An anti-obesity effect, and an alcohol metabolism-promoting action. The arabinoxylan has the functions of immunity enhancing activity, anticancer activity, antiviral and antimicrobial activity, and diabetes-preventing activity.

Black rice contains nutrients such as starch, protein, fiber, minerals essential for human body, vitamin B group, vitamin C, niacin, carotene. The medicinal effects of black rice were antioxidant effect, anticancer effect, antioxidant effect, antioxidant effect, antioxidant effect, antioxidant effect, antioxidant effect and antioxidant effect. Allergic, anti-inflammatory, and anti-hyperlipidemic effects. In addition, it has a remarkable effect on diseases such as dizziness, anemia, gray hair prevention and treatment, eye diseases, polyuria, constipation, cardiovascular diseases, etc. It is effective for prevention of cancer because it contains a large amount of selenium (Se) And rich in fat, minerals, phosphorus and iron, and it contains a lot of amino acids.

The purple color of tea leaves is anthocyanin, and vitamin B1, vitamin B2, vitamins B2, vitamin B3, vitamin B3, B6, niacin, vitamin C, vitamin E and iron, calcium, magnesium, zinc, and is rich in vitamins and minerals. In particular, the leaves of chrysanthemum are called "紫蘇 葉" in the oriental medicine, and the seeds are called "蘇 子". They are mainly used for treatment of skin diseases such as sweating, hemostasis, fever, sedation and atopy. In addition, it is a directional food material having diverse functions as a food, and it is known that when added to give a good flavor to a food, it not only improves the appetite but also eliminates the bad smell of the food.

The stem and the leaves are covered with fur and are resistant to insect pests. The husks of the stem and seeds are green, and the stem changes to yellow green or red green as the seeds are ripe. The leaf sheath is open and covered with hairs on the very small ridge. A capillary is a warm, tasty, non-poisonous food that cures a coughing sensation and stops diarrhea and thirst. It protects the stomach, and it is effective for abdominal pain, vomiting, diarrhea, dysentery.

Syringa is an annual herbaceous herbaceous plant, containing phytin, protein, fat and calcium, and contains iron, vitamins, minerals and enzymes. Vomiting, gastroenteritis, cold sweats, swelling, allergic disease, and osteopathy. Sorghum contains a large amount of active ingredients such as dietary fiber and phenolic compounds, and most of the phenolic compounds are known as flavonoids. The polyphenol extract of Acanthamoeba has been reported to have strong antimutagenic activity and is known to have antioxidant activity and to inhibit HMG-Co A reductase activity, an enzyme involved in cholesterol biosynthesis, and has antimicrobial activity.

Buckwheat contains not only a high protein content but also an essential amino acid, lysine, much higher than other grains and rich in zinc (Zn), magnesium (Mg), manganese (Mn) and copper (Cu). The main ingredient is rutin, which is effective as a health food because it is a nutrient that acts to prevent or inhibit hypertension, diabetes and other adult diseases. Buckwheat contains not only a high protein content but also an essential amino acid, lysine, much higher than other grains and rich in zinc (Zn), magnesium (Mg), manganese (Mn) and copper (Cu). In particular, rutin, a flavonoid-based substance contained in buckwheat, is effective for the prevention and treatment of diabetes, various vascular diseases, and rheumatoiditis.

Wheat refers to grasses of the paddy field (- Gramineae), or of the grains of - Triticum. Wheat grown in dry fats is usually a hard mill with 11-15% protein and is rich in gluten, making it the most suitable for making bread, while wheat grown in moist fats is a soft wheat, It is 8 ~ 10% and it is suitable for cake, crackers, cookies, pastries, household flour, etc. because of its low gluten content. Such wheat contains 12% of water, 70% of carbohydrates, 12% of protein, 2% of fat, 1.8% of mineral and 2.2% of crude fiber. 100g of wheat can produce about 330㎈ of heat.

Rye is also called liborite. It is originated from Caucasian and turkey. The leaves are greenish blue. The velvet-like hairs are densely grown on the upper surface of young leaves. Leaves of rye The tongue and leaf ears are small and white, the size is somewhat elongated than the wheat. It is suitable for cold climate and has cold tolerance and grows well in dry sandy soil and dry land. It has some acidity (sour taste) and it makes white bread. In addition, it becomes a raw material of whiskey and brews board and beer with malt. It can also be used as a raw material for soy sauce or miso. When parasitism occurs in the ears of the rye (ovary), black eruptions occur, which are medicinal. The feeds are feed and green tea, and the juice is rich in quality.

Yulmu is high protein, high quality than other major cereals. Especially, calcium content is high, and α-tocopherol and δ-tocopherol are contained in the lipid. From this, it can be seen that a high intake of yulmu can reduce the elevated plasma cholesterol level due to animal fat intake. In addition, yulmu is rich in aminosaccharides such as leucine, glutamic acid, valenthiroic acid, and proline, and it is said to have the effect of nourishing tonic and to prevent melanin pigment from depositing on the skin. In addition, it is effective for diuretic, analgesic and soothing. It has branching action and is effective for edema and various diseases. Neuralgia caused by muscle spasms, rheumatoid arthritis and analgesic effect. .

Next, we prepare bulbs for onion, pumpkin, sweet potato, radish, lotus root, burdock, turnip, ginger.

Onion is a biennial plant belonging to the lily family. It is a fungus. It is a vegetable containing protein, carbohydrate, glucose and fructose. It has a unique sweetness. It is also rich in potassium, calcium, minerals, dietary fiber and folic acid, and contains vitamin C. Especially, it contains quercetin which is a yellow flavonoid ingredient. It is a bitter component contained in green tea, spinach, broccoli, parsley, etc. Onion is contained in a large amount in the skin. It is a powerful antioxidant and constitutes somatic cell membrane It is not only preventing the oxidation of unsaturated fatty acids but also eliminating the active oxygen generated in the body, it has a great effect on prevention of cancer and aging and is effective in preventing hypertension, hyperlipidemia, diabetes, dieting, detoxification, cold, osteoporosis, constipation, insomnia, It is effective for dementia, neuralgia, depression, hair loss, skin beauty, eye disease, anti-inflammatory antibacterial, antiallergic, food poisoning, gastritis, kidney, prostate, eczema and athlete's foot, heavy metals and dust.

Amber is a year-old vine plant belonging to the bacillus. Amber and pumpkin seeds are rich in essential amino acids, linoleic acid to prevent blood pressure lowering and arteriosclerosis, carotenoids with anticancer effects, and vitamin A-rich. It is said to be very good for people with poor circulation because it strengthens and strengthens resistance to cold and warms the body. Especially, pumpkin has a lot of ingredients that promote diuretic action, and it has been used for removing postnatal boogies of pregnant women. It has a function to protect the gastric mucosa, so it is effective even when it is sick, It promotes diuretic action and helps in the treatment of edema.

Sweet potatoes are rich in carbohydrates and various vitamins and dietary fiber, so they improve bowel movements to shorten the contact time between carcinogens and intestinal walls, which is good for preventing colon cancer. When absorbed into the body, it is transformed into vitamin A, And beta-carotene, which strengthens the immune system. In addition, sweet potatoes are rich in carotenoids, which are predominantly beta carotene, a precursor of vitamin A, as well as vitamins such as niacin, pantothenic acid, and pyridoxine. They also contain isoleucine, leucine, lysine, It is an extremely nutritious alkaline food because it contains essential amino acids such as Phenylalanine, Threonine and Valine, functional dietary fiber, various oligosaccharides and minerals such as potassium, calcium and phosphorus. In particular, the thin shell of purple is rich in anthocyanins that provide antioxidant effects, so it is known that eating shells increases the cancer prevention effect.

Mortality belongs to the Cruciferae, and the sugars contained in the roots are mainly glucose and fructose. In addition, it is also known that cucuric acid, caffeic acid, ferulic acid, phenylpyruvic acid, gentidinic acid acid, hydroxybenzoic acid and various amino acids. It is a well-known fact that it usually contains enzymes called diastases to help digestion and strengthen the stomach. In addition, radish has a function to detoxify carcinogens, and contains vitamin C in the winter, serves as a vitamin source, promotes metabolism, promotes the release of water and fat, cleanses the blood, smoothes the blood circulation, There is also an advantage of alleviating thirst due to.

Lotus root is a perennial plant that has been cultivated for a long time and its main components are starch along with saccharides. It is rich in minerals, vitamins, amino acids, asparagine, azine, thyroxine, pectin, chlorogenic acid, iron and tannin. Therefore, ingestion of lotus root is effective in bone formation and promotion, prevention of constipation, maintenance of skin health, prevention of gastric ulcer and gastritis, and removal of toxins in the body. The root of the root of the lotus root is called a lotus root, and the phenolic compound contains components such as roe merin, nuciferin, and northern purine, and has analgesic action and soothing action. The plant fiber of Lotus root moderately stimulates the barrier to activate the activity of the intestines. It acts to lower the cholesterol level in the body. The iron and tannin components have excellent anti-inflammatory action, This effect is effective.

Burdock is a biennial plant belonging to the Asteraceae family. It is composed mainly of 76.7% water, 100g of protein, 2.9g of protein, 19.4g of carbohydrate, 50mg of calcium, 65mg of vitamin C and 2mg of vitamin C per 100g of boiled form. Many alkaline foods are more abundant than anything else. The main constituent carbohydrate is composed of a polysaccharide component called inulin which has little starch and most of which helps blood glucose lowering. It can not be easily used by microorganisms. In addition, burdock contains 3.6% of polyphenol compounds such as caffeic acid and chlorgenic acid, and it is known that it has an active oxygen removal effect which plays a main role in promoting aging. Burdock is also known to be effective in arthritis, live births, boils, dressing, and nourishment.

Isothiocyanate (Isothiocyanate), which is spicy in turnips, has been known as an anticancer component. Turnip has been known to have anticancer activities as well as sulfur atoms and sulfur bonds (SS) in the molecule. The present compound contains a large amount of 'disulfide', which is known to exhibit antibacterial properties and antifungal action, and destroys causative bacteria (Helicobacter pylori) causing stomach diseases such as stomach cancer and gastric ulcer (Sulforaphane) and contains indole (indole), also known as anticancer substance. Turnip contains digestive element called diastase, which helps digestion and absorption of food. Especially, reddish pigment anthocyanin exists on the surface of turnip, so it has the effect of lowering cholesterol in blood. It also contains Glucosinolate, which decodes Aflatoxin, a toxic substance known to the liver, which is known to produce large amounts during milling in turnip processing.

Ginger is a perennial plant with ginger, ginger, and ginger. Its rootstock grows sideways and is fleshy, lumpy, yellow, with a pungent flavor and a fragrant smell. Generally, ginger refers to root stem of ginger and plant ginger. Its taste is spicy, its quality is slightly warm, it contains a lot of water, minerals and vitamins, and it is produced by gingerol, gingerol, It is mainly used as a spice for its distinctive aroma and pungent taste. It is used as a herbal medicine to inhibit poison, to lengthen the vigor, to cover the inside, and to promote blood circulation. Also, ginger contains essential oil components such as jinja berin, jinja berol, and parnesol, and spicy taste jinjeron and showol. In one room, it gives cold energy and stops puffing out. It has the effect of sending out sputum. It has been used for coughing, headache due to cold, headache, stomachache, stomachache and cough. It can also be used as an external medicine for arthritis. Is used to double the efficacy of.

(2) Grain termination and crushing stage

Choose one or more of rice, brown rice, glutinous rice, charcoal, corn, oats, black rice, bean jam, millet, sorghum, buckwheat, wheat, rye or yulmu and mix them in water for 5 to 7 hours.

When the cereals are mixed, 40 to 45 wt% of rice, 40 to 45 wt% of brown rice, 1 to 2 wt% of glutinous rice, 1 to 2 wt% of chrysanthemum, 1 to 2 wt% of corn, 1 to 2% by weight of wheat, 1 to 2% by weight of black rice, 1 to 2% by weight of straw, 1 to 2% by weight of straw, 1 to 2% 1 to 2% by weight of rye, and 1 to 2% by weight of rye.

After that, the grains that have been called to the water are recovered and transferred to a crusher and crushed until it becomes a fine powder.

At this time, if the water is poured into the grinder little by little, the heat generated in the grinder prevents the nutrients of the grain from being destroyed, and the ease of work can be increased, so the amount of water poured until the grinding is finished is not limited.

(3) Grain liquid forming step

The crushed grains are mixed with water at a ratio of 1: 5 to form a cereal liquid. The cereal liquid is heated at 100 to 110 ° C for 1 hour while stirring, and then cooled to 60 to 70 ° C.

The reason why the grain is mixed with water at a ratio of 1: 5 is that if the water is higher than the above-mentioned standard, the concentration time to the crude oil becomes longer and becomes unsuitable. If the water is less than the standard, desirable.

On the other hand, if the heating time is more than 1 hour, the physical properties are destroyed and the yield (ratio of extracting raw material) is lowered when the saccharification is performed. Therefore, it is preferable to observe the above time and to cool down to 60 ~ Is intended to make the temperature optimum so that saccharification can be performed when the malt is introduced.

The reason why the grain liquid is heated while being stirred so as not to be pushed is to prevent the grain liquid from burning and burning.

(4) Saccharification step

10 to 30 parts by weight of malt is mixed with 100 parts by weight of the above cereal liquid, and the mixture is allowed to stand at 50 to 60 DEG C for 3 hours to 3 hours and 30 minutes to saccharify.

If the amount of the malt is greater than 30 parts by weight, saccharification of the starch occurs excessively and at the same time the color of the starch is poor after the preparation. If the amount is less than 10 parts by weight, starch glycation occurs slowly, It is possible to refuse food consumed by consumers such as juveniles, and there is a problem that the preference is lowered.

(5) Separation of saccharified liquid

The saccharified cereal liquid is filtered through a hydraulic press to remove solids.

More specifically, when a saccharified liquid is poured into a nonwoven fabric and then the saccharified liquid is strongly pressed by a hydraulic press, the impurities are filtered by the nonwoven fabric and the saccharified liquid passes through the nonwoven fabric.

(6) introduction of bulblets and heating and concentration step

When the glycosylated liquid gradually becomes viscous by heating at 100 to 110 ° C for 4 to 5 hours, 10 to 20 parts by weight of the bulbous liquid or the bulbous powder is added to 100 parts by weight of the saccharified liquid.

Thereafter, one or more of the prepared bulbous meadows are selected, mixed, and then introduced into a mill.

10 to 15 wt% of onion, 10 to 15 wt% of pumpkin, 10 to 15 wt% of sweet potato, 10 to 15 wt% of undiluted lot, 10 to 15 wt% of lotus root, 10 to 15 wt% of burdock, 10 to 15% by weight of turnips, 10 to 15% by weight of ginger, and the mixture is pulverized with a particle size of 80 to 100 mesh in a grinding machine to finely grind the juice, Only the juice liquid is extracted.

The bulbous powder is obtained by removing the shell of the washed bulbous shell, drying it, pulverizing it in the same ratio in the pulverizer, pulverizing it to have a particle size of 100mesh, and sieving it to prepare a powder.

10 to 20 parts by weight of a solution of the above-mentioned powder of the bulbous or bulbous seeds is added to 100 parts by weight of the saccharified solution, and the mixture is heated at 90 to 110 ° C for 1 hour to 1 hour and 20 minutes and then concentrated. To be established.

<Examples>

Rice 40kg, brown rice 45kg, glutinous rice 1kg, chrysanthemum 1kg, corn 1kg, oats 2kg, black rice 2kg, 1kg of chrysanthemum 1kg, length 1kg, sorghum 2kg, buckwheat 1kg, wheat 1kg, rye 1kg and yulmu 1kg and then water for 7 hours . After that, 100 kg of the grains recovered from the water are transferred to a crusher and crushed while pouring water little by little.

100 kg of the ground cereal is mixed with 500 L of water to form a cereal liquid. Then, the cereal liquid is heated in a cauldron at 100 캜 for 1 hour. Stir the cereal liquid so that it does not become caught, and cool until the temperature reaches 60 캜.

Next, 25 parts by weight of malt was mixed with 100 parts by weight of the cereal liquid, and the mixture was allowed to stand at 50 DEG C for 3 hours and saccharified.

The saccharified cereal liquid is filtered in a filter to a moisture content of 10% by weight, and the solids are filtered to obtain a glycated liquid from which impurities have been removed.

When the saccharified solution is heated at 110 DEG C for 5 hours, viscosity gradually starts to appear.

Next, 10 kg of onion, 10 kg of amber, 15 kg of sweet potato, 15 kg of unripe root, 10 kg of lotus root, 15 kg of burdock, 10 kg of turnip, and 15 kg of ginger were respectively washed and crushed and then crushed to a particle size of 80 mesh in a crusher to obtain juice The mixture is filtered through a sieve to prepare a syrupy solution.

Then, 15 parts by weight of the solution of the bulbous seeds was added to 100 parts by weight of the saccharified solution, and the mixture was concentrated while heating at 100 DEG C for 1 hour and 20 minutes to prepare a functional wheat flour according to the present invention.

Claims (3)

A rice bran 1 to 2 wt%, a brown rice 1 to 2 wt%, a brown rice 1 to 2 wt%, a brown rice 1 to 2 wt%, a brown rice 1 to 2 wt%, a corn 1 to 2 wt% 1 to 2% by weight of wheat, 1 to 2% by weight of wheat, 1 to 2% by weight of wheat flour, 1 to 2% by weight of wheat flour, 1 to 2% By weight and 1 to 2% by weight of wheat flour are mixed and then added to water for 5 to 7 hours to be crushed and pulverized;
Mixing the crushed grains with water in a ratio of 1: 5 to form a cereal liquid, heating the mixture at 100 to 110 ° C for 1 hour, and cooling to 50 to 60 ° C;
Mixing 10 to 30 parts by weight of malt with 100 parts by weight of the cereal liquid, and allowing the mixture to stand for 3 hours to 3 hours and 30 minutes;
Separating the saccharified liquid after filtering solid matter from the saccharified cereal liquid;
10-15 wt% of onion, 10-15 wt% of amber, 10-15 wt% of sweet potato, 10-15 wt% of radish, 10-15 wt% of lotus root, 10-15 wt% of burdock, turnip 10 To 15% by weight of ginger and 10 to 15% by weight of ginger are mixed and then formed into a juice or a powder. The saccharified solution is heated at 100 to 110 ° C for 4 to 5 hours, and then 100 parts by weight 10 to 20 parts by weight of a powder of a citrus fruit or a powder of a citrus fruit is added to the mixture, and the mixture is heated to 90 to 110 DEG C for 1 hour to 1 hour and 30 minutes,
The method of claim 1, wherein the method comprises the steps of:
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