KR101801201B1 - water chestnut gruel and manufacturing method thereof - Google Patents
water chestnut gruel and manufacturing method thereof Download PDFInfo
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- KR101801201B1 KR101801201B1 KR1020160012196A KR20160012196A KR101801201B1 KR 101801201 B1 KR101801201 B1 KR 101801201B1 KR 1020160012196 A KR1020160012196 A KR 1020160012196A KR 20160012196 A KR20160012196 A KR 20160012196A KR 101801201 B1 KR101801201 B1 KR 101801201B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Pediatric Medicine (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
More particularly, the present invention relates to a method for producing a starch and a method for producing the same, and more particularly, to a method for producing starch and a method for producing the starch, And a method for producing the same.
10 to 20 parts by weight of a green tea powder, 2 to 10 parts by weight of dried fruit, and 0.2 to 0.8 part by weight of sesame oil are contained in 100 parts by weight of a base liquid containing roasted broth of the present invention.
Description
More particularly, the present invention relates to a method for producing a starch and a method for producing the same, and more particularly, to a method for producing starch and a method for producing the starch, And a method for producing the same.
Porridge is the most basic form of grain food. In the early agriculture period, first of all, we harvested the harvested grain and used it in various ways, such as boiling and eating mixed fish tank and wild plants. There are about 40 kinds of porridge cooked in the Korean literature. Materials, recipes, etc., depending on the type of food, delicacies, and food can be classified.
There are various types of pineapple, such as pineapple, pineapple, pineapple, pineapple, pineapple, pineapple, pineapple, , And meat pie (various kinds of pork pork). There are mussels in beef, and boiled pork is called "菜菜 粥". In addition, Yuldujuk, Root Root Porridge, Roasted Roasted Pepper, Roasted Roasted Pepper are all kinds of starchy noodles that are made from starch powder. There are also various kinds of herbs, such as bean sprouts, mullein, and seagrass, which are often squeezed when there is no appetite.
Dead are generally essential for the well-being of the elderly or children, for disease recognition (recovery of illness) or for recovery from illness or convalescent patients, and for appetite enhancement when there is no appetite, and sometimes as food for lack of food. It is good food for the elderly who are not burdened with the dead stomach and are difficult to digest. Depending on the materials used together with the dead, it gives a variety of health benefits. It is also widely used for easy meals and dieting at home or at work.
Korean Patent Laid-Open Publication No. 2004-0029902 discloses a good digestible walnut porridge, and Korean Patent Publication No. 2004-0044806 discloses a method of preparing instant fish paste.
In recent years, various kinds of porcelain have been developed in order to improve the functionality by using various materials.
The present invention has been made in order to solve the problems of the prior art, and it is an object of the present invention to provide a method for preparing starch and its preparation, which can provide starch substitute or starchy starch, The purpose is to provide a method.
In order to attain the above object, the present invention includes 10 to 20 parts by weight of green tea powder, 2 to 10 parts by weight of dried fruit, and 0.2 to 0.8 part by weight of sesame oil, based on 100 parts by weight of the base liquid containing roasted broth.
The base liquid further comprises a mugwort extract.
0.4 to 1.0 part by weight of green tea powder based on 100 parts by weight of the base solution.
In order to accomplish the above object, the present invention provides a method for manufacturing a dried bean jam, comprising the steps of: washing the bean jam, then immersing the bean jam in water for 30 minutes, heating the beans for 10 to 30 minutes, Adding to the water beef, green onion, garlic, sake, and boiling for 20 to 40 minutes to obtain broth; Mixing 30 to 80 parts by weight of the mugwort extract with 100 parts by weight of the broth to form a base liquid; 10 to 20 parts by weight of a green tea powder and 2 to 10 parts by weight of finely divided dried fruit are mixed with 100 parts by weight of the base solution and boiled for 10 to 20 minutes; And adding the green tea powder and the sesame oil to the porridge obtained in the cooking step.
As described above, according to the present invention, it is possible to provide a substitute for a meal or a nutritional formula for an infant, a child, and a patient by adding an insect wax together with a dried fruit having a high starch content and excellent nutrition.
In addition, the present invention can improve the preference degree of porridge by combining the incense of incense with the fine taste of dried fruit.
Hereinafter, a method for producing dried beans according to a preferred embodiment of the present invention will be described in detail.
Dried base liquid, green tea powder, dried fruit and sesame oil according to one embodiment of the present invention. 10 to 20 parts by weight of green tea powder, 2 to 10 parts by weight of dried fruit, and 0.2 to 0.8 part by weight of sesame oil are contained in 100 parts by weight of the base liquid.
You can use broth as a base liquid. The broth is made by adding beef, green onions, garlic, and sake to boiling water. In addition, a mixture of broth extract with egg white can be used as the base liquid. In case of mixing the broth with Artemisia sp. Extract, 30 to 80 parts by weight of Artemisia sp. Extract can be mixed with 100 parts by weight of broth.
The extract of Artemisia princeps can be extracted by adding extract solvent to Artemisia spp. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.
As an example of the extraction, water may be added 6 to 20 times by weight of water as an extracting solvent to horse mugwort, followed by hot extraction at 80 to 150 ° C for 10 to 100 minutes. After extraction, the mixture is sieved to remove the solid residue to obtain a liquid eggplant extract.
Nomi is also known as "live" or "chrysanthemum." Isaac is hairy and black, and rice is blue. It is said that this green rice is better for protecting the stomach than other foods. The green rice powder is obtained by grinding green rice called water.
Water chestnut (Trapa japonica Flerov) is an aquatic vascular plants growing on the water scooping a freshman herbal and belonging to diamond (Hydrocaryaceae) Leaves and Johnson have air sacs in the petiole. The flowers bloom in July to October, and the fruit is horn-shaped and mature. The fruit juice is composed of about 15% of starch, and it contains ingredients such as glucose, protein, vitamin C and vitamin B and has a little sweet taste.
The ripened fruit can be cut into pieces and finely cut into pieces or in the form of pulverized powder.
Sesame oil is added to give a sweet taste to the porridge.
It may further contain a dried fish paste powder according to another embodiment of the present invention. 0.4 to 1.0 part by weight of the green tea powder is added based on 100 parts by weight of the base liquid.
Green tea powder serves to supplement the ingredients with useful minerals.
Green tea is a saliva plant that grows in the inland areas of salt marshes and shorebirds and absorbs various components including salt dissolved in seawater or birds. These green leaves have a characteristic of filtering out bad ingredients through photosynthesis and keeping good ingredients for their own growth.
Green tea has many beneficial ingredients such as sodium and various minerals. Among them, sodium is known to contain 1000 to 1000 mg of sodium per 100 g of raw green tea. Therefore, green tea can be used as the most beneficial salt for the human body rich in various minerals.
Hereinafter, the above-described method for producing dried beans of the present invention will be described.
First, the extract is extracted.
The eggplant is washed twice or three times with clean water and immersed in water for 30 minutes. Then, it is boiled in water for 10 to 30 minutes, and then it is sieved to remove the solid residue to obtain the extract.
Next, prepare broth.
5 to 15 parts by weight of beef, 2 to 5 parts by weight of garlic, 1 to 3 parts by weight of garlic and 0.5 to 2 parts by weight of sake are added to 100 parts by weight of water, boiled for 20 to 40 minutes, and then sieved to obtain broth.
The base stock is prepared by mixing the prepared broth with Artemisia syrup extract. For example, 30 to 80 parts by weight of the extract of Artemisia cinerea can be mixed with 100 parts by weight of the broth.
Next, 10 to 20 parts by weight of the green tea powder and 2 to 10 parts by weight of the dried fruit are mixed with 100 parts by weight of the base liquid, followed by boiling for 10 to 20 minutes.
To obtain green tea powder, the green tea is washed with clean water two to three times and then immersed in water at room temperature (20 to 30 ° C) for about 2 hours. Then, the water is removed from the sieve for 30 minutes by using a sieve called water and then crushed using a crusher.
Prepare to cut into whole or several slices. For example, it can be cut into a size of 0.5 × 0.5 × 0.5 cm and prepared as a cubic shaped piece.
After mixing the green tea powder and the green tea fruit in the base liquid, heat it for 10 to 20 minutes and boil it. Specifically, it can be boiled for 5 minutes in a strong fire, 5 minutes in a medium fire, and 5 minutes in a weak fire. It is advisable to continue stirring with a wooden spatula so that it does not stick out during boiling.
In this way, the base liquid may be mixed with a green tea powder and a green tea fruit, followed by boiling to obtain dried tea.
Next, add the green tea powder and sesame oil to the porridge to taste, and stir it evenly.
The green tea powder can be obtained from the stem or leaf of green tea plant. For example, the leaf or stem of green tea plant may be dried and pulverized to obtain green tea powder. In addition, powder can be made from green tea by various methods. It is needless to say that the extract obtained by adding an extraction solvent to leaves or stems of green tea leaves may be filtered and then obtained in the form of powder through vacuum concentration, freeze drying, spray drying or the like.
0.2-1.0 parts by weight of green tea powder and 0.2-1.0 parts by weight of sesame oil may be added based on 100 parts by weight of the base solution. In addition, soy sauce can be added as needed.
Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.
(Example)
The eggplant was washed twice with clean water, then immersed in water for 30 minutes, boiled for 20 minutes, and filtered to obtain Artemisia cinerea extract. 10 parts by weight of beef (sunflower), 3.5 parts by weight of green beans, 2 parts by weight of garlic and 1.0 part by weight of sake were added to 100 parts by weight of water, boiled for 30 minutes, and then sieved to obtain broth. 100 parts by weight of the prepared broth was mixed with 50 parts by weight of the extract of Artemisia princeps, to prepare a base solution.
Then, 15 parts by weight of the green tea powder and 6 parts by weight of the finely cut green fruit were mixed with 100 parts by weight of the base solution, and the mixture was boiled for 15 minutes, and the green tea powder and sesame oil were added thereto. The green tea powder and sesame oil were added in an amount of 0.6 part by weight based on 100 parts by weight of the base liquid.
(Comparative Example)
10 parts by weight of beef (sunflower), 3.5 parts by weight of green beans, 2 parts by weight of garlic and 1.0 part by weight of sake were added to 100 parts by weight of water, boiled for 30 minutes, and then sieved to obtain broth.
Then, 15 parts by weight of glutinous rice powder was mixed with 100 parts by weight of broth, and the mixture was boiled for 15 minutes and then kneaded with salt and sesame oil. Salt and sesame oil were added in an amount of 0.6 part by weight based on 100 parts by weight of the broth.
<Sensory Test>
The sensory evaluation was carried out on the subjects of Examples and Comparative Examples. 20 panelists were selected to evaluate the appearance, flavor, taste, and overall preference of porridge according to the following five point scale method.
The sensory test results are shown in Table 1 below.
The results of Table 1 show that the scores of appearance, flavor, taste, and preference were higher in the case of the dead comparison example of the Example. In particular, the perfume and taste of the Examples showed a much higher score than the Comparative Examples, which is a result of a high degree of preference for the combination of the incense and the fine flavor of the dried fruit.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.
Claims (4)
5 to 15 parts by weight of beef, 2 to 5 parts by weight of garlic, 1 to 3 parts by weight of garlic and 0.5 to 2 parts by weight of sake are added to 100 parts by weight of water and boiled for 20 to 40 minutes to obtain broth;
Mixing 30 to 80 parts by weight of the mugwort extract with 100 parts by weight of the broth to form a base liquid;
Mixing 10 to 20 parts by weight of a green tea powder with 2 to 10 parts by weight of finely cut rhubarb fruit in a cube shape and boiling for 10 to 20 minutes with respect to 100 parts by weight of the base solution;
And adding the green tea powder and sesame oil to the porridge obtained in the cooking step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160012196A KR101801201B1 (en) | 2016-02-01 | 2016-02-01 | water chestnut gruel and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160012196A KR101801201B1 (en) | 2016-02-01 | 2016-02-01 | water chestnut gruel and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170091328A KR20170091328A (en) | 2017-08-09 |
| KR101801201B1 true KR101801201B1 (en) | 2017-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020160012196A KR101801201B1 (en) | 2016-02-01 | 2016-02-01 | water chestnut gruel and manufacturing method thereof |
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| KR (1) | KR101801201B1 (en) |
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- 2016-02-01 KR KR1020160012196A patent/KR101801201B1/en active IP Right Grant
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| KR20170091328A (en) | 2017-08-09 |
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