KR101834640B1 - Functionality porridge for old-age dog and manufacturing method thereby - Google Patents

Abstract

The present invention relates to a process for producing a liquid raw material comprising (a) 5 to 15 parts by weight of collagen, 23 to 33 parts by weight of ginger extract, and 1 to 5 parts by weight of chicken oil, (b) 20 to 30 parts by weight of chicken breast, 1 to 5 parts by weight of sweet potato, 1 to 3 parts by weight of banana, and 0.5 to 2 parts by weight of carrot (D) preparing 1 to 5 parts by weight of oats and 0.1 to 2 parts by weight of rice, (e) preparing an unsaturated fatty acid raw material comprising 3 to 8 parts by weight perilla (F) 0.5-1.5 parts by weight of vitamins and 0.5-1.5 parts by weight of minerals, (g) mixing the raw materials prepared through steps (a) to (f), h) mixing the mixture prepared in step (g) with 100-150 parts by weight of water and stirring for 25-50 minutes in an agitator Heating and agitating the beverage at a temperature of 70 to 95 ° C, and (i) cooling the resultant mixture through step (h) to prepare a liquid form of dough.
In addition, it is possible to provide a functional beaten porridge produced by a functional bean curd preparation method.

Description

TECHNICAL FIELD [0001] The present invention relates to a functional granule, and more particularly, to a functional granule and a manufacturing method thereof.

The present invention relates to a functional noodle cake and a method for producing the same, and more particularly to a wet noodle functional food for 7 years old or older, which improves overweight, joint abnormality and anorexia, And to remove impurities in the blood, thereby preventing aging of the dog and promoting health, and a method for manufacturing the same.

In modern society, one person is increasing due to aging and low fertility. As a result, many people raise pets in order to alleviate loneliness.

Pets include dogs, cats, rabbits, birds, goldfish and tropical fish.

Among them, dogs are the most popular pet animals in Korea. However, as dogs grow older, they suffer from many diseases.

Particularly, the most common diseases of notches include overweight, joint problems, loss of physical strength due to poor appetite, and complications.

If the pet's stock or feed is lacking or imbalanced in nutrients, the disease becomes even more severe.

In addition, as the aged person ages, the viscosity of the blood increases and the impurities in the blood increase, thereby interfering with the blood circulation.

In order to solve these problems, studies have been sought to prevent aging and the health of young people.

An invention such as that disclosed in Korean Patent Laid-Open Publication No. 10-2005-0123231 (a method of producing a feed additive for pet animals using chicken powder) was proposed as a conventional technique.

Disclosure of the Invention The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a wet type functional feed for 7 years old or older to improve overweight, joint abnormality and anorexia, And to remove impurities in the blood to prevent aging of the dog and improve health, and to provide a method for manufacturing the same.

(A) preparing a liquid raw material comprising 5 to 15 parts by weight of collagen, 23 to 33 parts by weight of ginger extract, and 1 to 5 parts by weight of chicken oil; (b) preparing a protein raw material consisting of 20 to 30 parts by weight of chicken breast, 5 to 15 parts by weight of chicken gizzard, 1 to 10 parts by weight of duck sirloin and 1 to 5 parts by weight of salmon; (c) 1 to 5 parts by weight of sweet potato, 1 to 3 parts by weight of banana and 0.5 to 2 parts by weight of carrot; (d) 1 to 5 parts by weight of oats and 0.1 to 2 parts by weight of rice; (e) preparing an unsaturated fatty acid raw material comprising 3 to 8 parts by weight of perilla; (f) 0.5-1.5 parts by weight of vitamins and 0.5-1.5 parts by weight of minerals; (g) mixing the raw materials produced through steps (a) to (f); (h) heating and stirring the mixture prepared through the step (g) at 70 to 95 ° C for 25 to 50 minutes in an agitator together with 100 to 150 parts by weight of water; And (i) cooling the resultant mixture obtained through step (h) to prepare a liquid form of dough.

After the step (i), filling the prepared functional mortar container is completed. And sealing the lid of the filled container after the step of filling the container with the functional mortar, and seaming to keep the inside of the container in a vacuum state.

After the seaming step, the vessel having been subjected to the seaming is put into a retort facility and sterilized by heating at a temperature of from 0.8 to 1.2 at a temperature of 110 to 130 degrees for 20 to 60 minutes .

After the sterilization, the sterilized container is taken out from the retort equipment, cooled in chlorine-sterilized water to a temperature of 30 to 40 degrees, and then stored at 15 to 25 degrees.

The collagen is prepared by adding 5-15 parts by weight of chicken hair to 100 parts by weight of purified water, heating the mixture at 90 ° to 110 ° C for 1 hour to 6 hours, Collecting the gelatin sol by filtering the chicken hair solution prepared through the hot water extraction step; And cooling the gelatin sol in a refrigerated state at 1 to 8 degrees for 6 to 24 hours to gel to obtain collagen.

The ginger extract is prepared by adding 1 to 5 parts by weight of ginger to 100 parts by weight of purified water, heating the mixture at 90 to 110 degrees for 1 to 6 hours to extract hot water; And cooling the ginger wood solution prepared through the hot water extraction step at 15 to 25 degrees for 6 to 24 hours.

Wherein the carbohydrate raw material comprises 1 to 5 parts by weight of wheat, 1 to 5 parts by weight of barley, 1 to 5 parts by weight of black rice, 1 to 5 parts by weight of germinated brown rice, 1 to 5 parts by weight of glutinous rice, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of buckwheat, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of yulmu, 1 to 5 parts by weight of corn, Mixing 1 to 5 parts by weight of wheat, 1 to 5 parts by weight of peas, 1 to 5 parts by weight of black rice, and 1 to 5 parts by weight of grain.

Wherein the natural seasoning further comprises 1 to 3 parts by weight of beef, 2 to 7 parts by weight of kelp, 1 to 5 parts by weight of green tea and 1 to 7 parts by weight of soy sauce, Parts by weight.

It is possible to provide the functional granules prepared by the above-mentioned production method.

The present invention can provide a balanced functional noodle with the five nutrients required for the noodle.

The present invention can be easily ingested and can be helpful in digestion even when the solid feed is not consumed due to the loss of appetite and digestive power generated by the liquid form of the dough

In addition, the present invention contains an unsaturated fatty acid and an antioxidant component, thereby enhancing the health of the dogs and preventing diseases such as joint diseases and cardiovascular diseases in dogs.

In addition, the present invention has an effect of preventing obesity of a young woman by containing a blue banana which is a dietary fiber raw material which gives a low calorie and fullness feeling.

In addition, the present invention can provide a wet type feed that can use all raw materials as they are used, thereby improving the palmability of the dog.

Further, in order to maintain the freshness of the functional noodles produced by the present invention, it is possible to provide healthy and fresh food to dogs and dogs by maintaining a certain temperature and working conditions from the process operation.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart sequentially showing a method of manufacturing a functional beaten pan according to an embodiment of the present invention and a method of manufacturing the same.
FIG. 2 is a graph showing antioxidant capacity values of a sample measured at each concentration by diluting functional noodles and vitamin C according to an embodiment of the present invention. FIG.
FIG. 3 is a quantitative curve showing the antioxidant activity of the functional noodle prepared according to the embodiment of the present invention shown in FIG. 2.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations can be applied and various embodiments can be made. It is to be understood that the following description covers all changes, equivalents, and alternatives falling within the spirit and scope of the present invention.

In the following description, the terms first, second, and the like are used to describe various components and are not limited to their own meaning, and are used only for the purpose of distinguishing one component from another component.

Like reference numerals used throughout the specification denote like elements.

As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. It is also to be understood that the terms " comprising, "" comprising, "or" having ", and the like are intended to designate the presence of stated features, integers, And should not be construed to preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS. 1 to 3. FIG.

FIG. 1 is a flowchart sequentially illustrating a method of manufacturing a functional noodle according to an embodiment of the present invention and a method of manufacturing the same.

Referring to FIG. 1, the present invention provides a method of manufacturing a functional beaten porcelain and a method of manufacturing the same, which comprises a raw material storing step (S10), a step of grinding and cutting a raw material (S20), a raw material measuring step (S30), a liquid raw material, (S50) of mixing a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material, and an auxiliary nutrient raw material, a step (S50) of preparing a raw material, a carbohydrate raw material, an unsaturated fatty acid raw material, (S60), heating and stirring the resultant product (S60), cooling and heating the resultant product to cool the resultant product (S70), filling the container with the prepared functional mortar (S80) (S110) of sterilizing the sealed container in the retort facility (S100), cooling the sterilized product (S110), attaching and packaging the product label to the cooled product (S120), and Packing is complete It may include the step (S130) to the factory after storage and testing of the product.

The raw materials according to the embodiments of the present invention can be classified into a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material, and an auxiliary nutrient raw material.

Collagen, ginger extract and chicken oil can be used as the liquid raw material.

Chicken breasts, chicken cheeks, duck cheeks and salmon can be used as the protein ingredients.

Sweet potato, banana and carrot can be used as dietary fiber raw materials.

The carbohydrate raw materials can be cereals such as oats, rice, and potatoes.

The raw materials of the unsaturated fatty acids include perilla, tooth seed, sesame and olive.

Vitamins and minerals may be used as auxiliary nutritional ingredients.

For reference, the functional pancake according to the embodiment of the present invention and its manufacturing method can be manufactured through a safe and hygienic process in accordance with strict regulations of HACCP (Hazard Analysis Critical Control Point).

Specifically, the raw material storing step (S10) can store the raw material. The raw material storing step S10 is a step of storing liquid raw materials, protein raw materials, dietary fiber raw materials, carbohydrate raw materials, unsaturated fatty acid raw materials, and auxiliary nutrient raw materials.

The raw material storage step (S10) can store meat and fish such as chicken breasts, chicken breeders, ducklings, salmon and the like in a frozen state below minus 18 degrees.

In addition, the raw material storage step (S10) can store raw materials such as potatoes, rice, oats, carrots, and bananas, and vegetables and cereals in a refrigerated state of minus 2 degrees to image 10. The raw material storage step (S10) may be performed at a temperature and a state suitable for each raw material, thereby optimally maintaining the state of the raw material.

In addition, the fresh and safely stored raw materials can be transferred to the raw material grinding facility through the raw material storing step (S10).

The step of crushing and cutting the raw material (S20) may pulverize and cut the raw material. The step of crushing and cutting the raw material (S20) may include the step of crushing the meat (S21) and the step (S22) of crushing other raw materials such as vegetables and cereal with a cutter.

The step of pulverizing meat (S21) can pulverize meat products such as protein raw materials. The step of pulverizing the meat (S21) can be carried out by grinding or grinding the meat to a size of 1 to 5 mm using a chopper. In step S21 of crushing meat, it is preferable to crush the meat to a size of 3 mm.

Here, a chopper can use a wet type pulverizer capable of pulverizing more than 300 kg at a time.

The step of pulverizing other raw materials such as vegetables and cereals with a cutting machine (S22) can be cut using a cutting machine. In addition, step (S22) of pulverizing other raw materials such as vegetables and cereals with a cutting machine can be finely pulverized using a pulverizer.

The step of pulverizing other raw materials such as vegetables and cereals with a cutting machine (S22) can be cut into a size of 2 to 5 mm using a cutting machine with other raw materials such as vegetables and cereals.

In addition, step (S22) of pulverizing other raw materials such as vegetables and cereals with a cutting machine can pulverize other raw materials such as vegetables and cereals to a size of 1 to 100 mesh.

The raw material weighing step (S30) may be performed by weighing the crushed and cut raw materials through the step of crushing and cutting the raw material (S20). The raw material weighing step (S30) moves the processed raw materials to an appropriate size, and meters them precisely as recorded in the recipe. The weighing scale can use different weighing scales depending on the type and usage. By using different weighing scales, there is a more hygienic effect.

For reference, the raw material weighing step (S30) uses a 20kg balance for weighing meat, a 5kg balance for weighing vegetables, and a 100g balance for weighing a small amount of raw material.

The step (S40) of producing each of the liquid raw material, the protein raw material, the dietary fiber raw material, the carbohydrate raw raw material, the unsaturated fatty acid raw raw material and the auxiliary raw raw material is to prepare the liquid raw materials, the protein raw materials, the dietary fiber raw materials, the carbohydrate raw materials, Raw materials and auxiliary nutrients can be produced, respectively.

The step (S40) of preparing the liquid raw material, the protein raw material, the dietary fiber raw material, the carbohydrate raw material, the unsaturated fatty acid raw raw material and the auxiliary raw raw material, respectively, includes a step (S41) of producing a liquid raw material, a step (S42) A step S44 of producing a carbohydrate raw material; a step S45 of producing an unsaturated fatty acid raw material; and a step S46 of producing a supplementary nutrient raw material.

Specifically, the step (S41) of producing a liquid raw material can produce a liquid raw material comprising 5 to 15 parts by weight of collagen, 23 to 33 parts by weight of ginger extract, and 1 to 5 parts by weight of chicken oil.

Herein, the collagen is prepared by adding 5-15 parts by weight of chicken hair to 100 parts by weight of purified water, heating the mixture at 90 to 110 degrees for 1 hour to 6 hours to extract hot water, , Collecting the gelatin sol, and cooling the gelatin sol in a refrigerated state at 1 to 8 degrees for 6 to 24 hours to obtain gelatin to obtain collagen.

In another embodiment of producing collagen, 5 to 15 parts by weight of chicken or chicken of a native chicken is heated at 100 ° C. for 4 to 5 hours with respect to 100 parts by weight of purified water to remove the oil from the collagen and extract only collagen extract have.

In another embodiment of producing collagen, 5 to 15 parts by weight of chicken or chicken of a native chicken is heated at 100 ° C. for 2 to 3 hours with respect to 100 parts by weight of purified water, 100 parts by weight of purified water is added thereto, and the solution prepared by heating by heating at 100 ° C for 2 to 3 hours while replenishing purified water can be used after refrigerated storage. In this case, extracts can be extracted by reheating to the third and fourth stages after the second stage.

Collagen produced through the above-described production method can be used.

Chicken legs are effective in dieting because they have fewer carbohydrates and are rich in collagen. Chicken feet are rich in collagen, preventing skin aging. Chickens have less cholesterol compared to other parts of the chicken. Chicken feet contain niacin, sodium, protein, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin E, zinc, phosphorus, lipids, iron, potassium, calcium and ash. In addition, chicken wings contain zinc and linoleic acid components, and are excellent for growth promotion, adult disease prevention and blood glucose control. Chickens are chitosan and chitin, which have immunogenic and anticancer effects.

In particular, chicken feet contain large amounts of collagen and chondroitin constituting the skin or joints, which is good for neuralgia and arthritis.

The amount of collagen blended is preferably 5 to 15 parts by weight. When the amount of the collagen is less than 5 parts by weight, the arthritis prevention effect may be insignificant. In addition, when the amount of collagen is more than 15 parts by weight, there is a possibility of causing obesity. Therefore, 5 to 15 parts by weight of collagen extracted from chicken legs can be used.

The ginger extract is prepared by adding 1 to 5 parts by weight of ginger to 100 parts by weight of purified water, heating the mixture at 90 to 110 degrees for 1 to 6 hours to extract hot water, And cooling the wood solution at 15 to 25 degrees for 6 to 24 hours.

In another embodiment of producing ginger extract, 1 to 5 parts by weight of ginger is added to 100 parts by weight of purified water, and the extract is firstly prepared by heating at 100 DEG C for 2 to 3 hours. After that, 100 parts by weight of purified water is added, and the mixture can be extracted by second heating. The ginger tree extract prepared by repeating this process up to the third step can be used.

The ginger tree contains an acid component called obtusilic acid. Ginger has the effect of antipyretic and antipyretic, and it works to release the bloody blood. Ginger trees are effective for chills, abdominal pain, joint pain, neuralgia and bruises. In addition, ginger trees stop the vomiting, anti-cancer effects, bronchitis and is effective in the throat.

The ginger tree removes odors and helps with liver, kidney and bone health.

The present invention can remove the peculiar odor of chicken by containing ginger extract.

The blending amount of the ginger extract is preferably 23 to 33 parts by weight. If the blending amount of ginger extract is less than 23 parts by weight, the analgesic effect on neuralgia may be insignificant. In addition, when the blending amount of the ginger extract is more than 33 parts by weight, gastric juice may be promoted and gastrointestinal diseases may be caused.

Chicken oil helps digestion. In addition, chicken oil is effective for chronic wasting disease.

The blending amount of the chicken oil is preferably 1 to 5 parts by weight. When the blending amount of the chicken oil is less than 1 part by weight, the action to help digestion may be insignificant. In addition, when the blending amount of the chicken oil is more than 5 parts by weight, there is a possibility that the oil layer is formed on the upper layer of the liquid raw material because the components not mixed with the lactic acid raw material are increased.

In the step (S42) of producing the protein raw material, a protein raw material composed of 20 to 30 parts by weight of chicken breasts, 5 to 15 parts by weight of chicken gizzard, 1 to 10 parts by weight of duck sirloin and 1 to 5 parts by weight of salmon can be produced.

The chicken breasts are low calorie ingredients at a rate of 109 kcal / 100g. Chicken breasts are the least fat areas of the chicken, rich in protein. Chicken breasts are effective in preventing liver disease. Chicken breasts are rich in methionine and essential amino acids, which can improve the function of the liver.

The blending amount of the chicken breast is preferably 20 to 30 parts by weight. When the blending amount of the chicken breast is less than 20 parts by weight, the effect of preventing the liver disease of the bean sprouts may be insignificant. In addition, when the blend amount of the chicken breast exceeds 30 parts by weight, there is a possibility that the palatability of the bean curd may be lowered.

The chicken calf is low calorie food with 102 kcal per 100g. Chicken tenderloin is a small amount of food that comes out of only two pieces of chicken. Chicken tenderloin has no red muscle fiber and consists only of 100% white muscle fiber. Chicken meat is very low in fat and cholesterol.

The blending amount of the chicken sauce is preferably 5 to 15 parts by weight. When the blending amount of the chicken syrup is less than 5 parts by weight, the effect of preventing the liver disease of the syringe may be insignificant. In addition, when the blending amount of chicken meat sauce is more than 15 parts by weight, there is a possibility that the fecal odor of the bean sprouts becomes worse.

Ducks contain a lot of unsaturated fatty acids. Ducks have the effect of improving skin diseases and cardiovascular diseases. Ducks can promote appetite and healthy spleen function. The ducks have the effect of getting the urine out and removing the edema.

Duck relief is rich in protein, helping to restore energy.

The amount of the duck syrup is preferably 1 to 10 parts by weight. If the amount of the duck syrup is less than 1 part by weight, the effect of helping the recovery of durability may be insignificant. In addition, when the blending amount of the duck syrup is more than 10 parts by weight, there is a possibility that the gas in the field of the noodles may cause the obesity.

Salmon is effective in cell regeneration, stress reduction and rheumatism (arthritis). Salmon can prevent hypertension, arteriosclerosis, stroke and heart disease. Salmon is rich in fatty acids, omega-3s and proteins. Salmon prevents adult diseases. Salmon is effective for insomnia and sleep disorders. Salmon has anti-cancer effect.

In addition, the salmon skin is very rich in collagen, and is effective in improving the hides, skin and allergies.

In another embodiment, 5 parts by weight of salmon skin is added to 100 parts by weight of purified water, and salmon oil extracted by heating can be used.

The amount of the salmon is preferably 1 to 5 parts by weight. When the amount of the salmon is less than 1 part by weight, the anticancer effect may be insignificant. In addition, when the amount of the salmon is more than 5 parts by weight, it may lead to obesity.

In step S43 of producing the dietary fiber raw material, dietary fiber raw materials comprising 1 to 5 parts by weight of sweet potato, 1 to 3 parts by weight of banana and 0.5 to 2 parts by weight of carrot can be produced.

Sweet potatoes are rich in moisture and dietary fiber, and are effective in constipation. Sweet potatoes are effective for antioxidative effects and waste products.

In addition, sweet potatoes are put into steamed steam, steamed for 1 to 4 hours, cooled at 20 to 25 degrees for 1 to 2 hours, and steamed sweet potatoes dried until the moisture content is 25% or less can be used.

The blending amount of sweet potato is preferably 1 to 5 parts by weight. If the blending amount of sweet potato is less than 1 part by weight, the effect of preventing constipation may be insignificant. In addition, when the blending amount of the sweet potato is more than 5 parts by weight, it may cause obesity.

Bananas are good for skin beauty. Bananas are good food for the intestines. Bananas are effective in strengthening immunity and cancer prevention.

The blending amount of the banana is preferably 1 to 3 parts by weight. When the blending amount of the banana is less than 1 part by weight, the skin-beauty effect may be insignificant. In addition, when the blending amount of the banana is more than 3 parts by weight, it may lead to indigestion.

In addition, the present invention can use a blue banana. Cheong bananas are more abundant in dietary fiber than ordinary banana, and are excellent in stool improvement.

In particular, blue bananas have an excellent effect of delaying digestion by increasing intestinal butyric acid.

Carrots are rich in dietary fiber, vitamin A, vitamin C and beta-carotene. Carrots help your eyesight health, help to improve antioxidant and immunity.

The blending amount of carrots is preferably 0.5 to 2 parts by weight. When the blending amount of the carrot is less than 0.5 part by weight, the effect of improving the visual acuity may be insignificant. In addition, when the blending amount of carrots is more than 2 parts by weight, diarrhea may result.

The step (S44) of producing the carbohydrate raw material can produce a carbohydrate raw material composed of 1 to 5 parts by weight of oats and 0.1 to 2 parts by weight of rice.

Oats contain large amounts of dietary fiber and are effective in treating constipation and cholesterol lowering by bile acid removal. Oats are rich in iron. Oats are good for improving hyperlipidemia, diet, growth and development, blood circulation and anemia.

In addition, oats contain a protease component, which promotes the digestion of proteins. Proteases are enzymes that hydrolyze peptide bonds such as proteins and peptides.

The blending amount of oats is preferably 1 to 5 parts by weight. If the blending amount of oats is less than 1 part by weight, the protease may not be sufficiently contained. In addition, when the blending amount of oats is more than 5 parts by weight, it may lead to obesity.

In addition, the oats may be crushed finely to prepare an oat powder having a size of 10 to 50 mesh. This can help digestion of the mustard. In addition, it can shorten the time to prepare forging

Rice contains gabbana, a dietary fiber. GABA nutrients help to inhibit fat absorption and improve brain activity.

The blending amount of rice is preferably 0.1 to 2 parts by weight. If the blending amount of rice is less than 0.1 part by weight, nutrients may not be sufficiently contained. In addition, when the blending amount of rice is more than 2 parts by weight, excessive intake of nutrients may lead to diabetes and obesity.

In addition, rice can be finely pulverized and used as a rice flour having a size of 10 to 50 mesh. This can help digestion of the mustard. In addition, it is possible to shorten the time for preparing the beaten porcelain.

In another embodiment, it may further comprise 1 to 10 parts by weight of potato potato.

Pork potatoes are very rich in inulin and dietary fiber. In particular, pig potatoes are about 75 times more inulin than common potatoes.

Pork potatoes can prevent complications with diabetes. Pork potatoes have a natural insulin action. Pork potatoes can prevent constipation and obesity. Pork potatoes are effective in improving cholesterol and allergies.

Also, the potatoes can be dried for 12 to 72 hours and roasted at 60 to 80 degrees for 1 to 6 hours. In this case, the inulin component may be 4 to 5 times larger than before drying.

The blending amount of the potatoes is preferably 1 to 10 parts by weight. When the blending amount of the potato potato is less than 1 part by weight, the cholesterol lowering effect may not be sufficient. In addition, when the blending amount of the potato potato is more than 10 parts by weight, there is a possibility that excessive intake of nutrients causes diarrhea.

The step (S45) of producing the unsaturated fatty acid raw material can produce the unsaturated fatty acid raw material having 3 to 8 parts by weight perilla.

Perilla is effective in chronic gastritis, cough, and gastric hyperplasia. Perilla is rich in linolenic acid and has the ability to promote nerve cells. Perilla is rich in unsaturated fatty acids, preventing cholesterol from forming in blood vessels, and is effective in preventing aging and preventing adult diseases. In addition, the perilla is rich in vegetable dietary fiber can prevent constipation. In addition, the perilla is rich in gamma-tocopherol, which is effective for skin diseases.

Here, the perilla can be used in the form of powder by crushing the perilla. It is rich in omega-3, which is effective in preventing aging. In addition, blistering is effective in improving blood circulation, preventing dieting and constipation.

The blending amount of the perilla is preferably 3 to 8 parts by weight. When the amount of the perilla is less than 3 parts by weight, the anticancer effect may be insignificant. In addition, when the blending amount of the perilla is more than 8 parts by weight, the stomach may be used or diarrhea may be caused.

In another embodiment, perilla, sesame and olive may be mixed in a ratio of 1: 1: 2. In this case, 2 parts by weight of perilla, 2 parts by weight of sesame and 4 parts by weight of olive can be mixed.

In addition, 1 to 7 parts by weight of sunflower seed oil can be added.

Sunflower seeds are rich in unsaturated fatty acids. Sunflower seeds contain a large amount of magnesium, can improve symptoms of hypertension. Sunflower seeds reduce blood clotting and atherosclerosis-promoting elements, helping to prevent anemia and atherosclerosis.

The blending amount of sunflower seeds is preferably 1 to 7 parts by weight. When the blending amount of sunflower seeds is less than 1 part by weight, the effect of improving arteriosclerosis may be insignificant. In addition, when the amount of sunflower seeds is more than 7 parts by weight, there is a possibility of causing fever and diarrhea.

Further, 3 to 5 parts by weight of a tooth seed can be added.

Tooth seeds are rich in nutrients such as magnesium, potassium and omega-3. Tooth seed can improve the symptoms of constipation that can come from diet side effects.

In addition, tooth seed has an excellent effect on toxin removal and blood purification. Tooth seeds are rich in tocopherols and antioxidants can prevent aging.

The compounding amount of the tooth seed is preferably 3 to 5 parts by weight. When the blending amount of the tooth seed is less than 3 parts by weight, the blood circulation improving effect may be insignificant. In addition, if the amount of the tooth seed is more than 5 parts by weight, diarrhea may be caused.

The supplementary nutritional raw material preparation step (S46) can produce auxiliary nutritional ingredients comprising 0.5 to 1.5 parts by weight of vitamins and 0.5 to 1.5 parts by weight of minerals.

Vitamins are essential nutrients that regulate metabolism and physiological function in very small amounts. Vitamins A, B, C, D, E, F, K, U, L, and P can be used as vitamins. In addition, vitamins help strengthen immunity. Vitamins have skin aging, diabetes prevention and anti-cancer effects.

The blending amount of the vitamin is preferably 0.5 to 1.5 parts by weight. If the blending amount of the vitamin is less than 0.5 part by weight, the immunity strengthening effect may not be sufficient. In addition, when the blending amount of the vitamin is more than 1.5 parts by weight, side effects such as vomiting and nausea may occur.

Minerals help to make full use of carbohydrates, proteins and fats in the body. Minerals help metabolism and digestion. Minerals produce bones and teeth. Minerals play a role in maintaining nerve or muscle function.

The minerals include calcium, magnesium, potassium, phosphorus, iron, zinc, selenium, sodium, chlorine, copper and iodine.

The amount of the mineral is preferably 0.5 to 1.5 parts by weight. When the amount of the mineral is less than 0.5 part by weight, the metabolism strengthening effect may not be sufficient. In addition, when the amount of the mineral is more than 1.5 parts by weight, side effects such as reflux esophagitis may occur.

The step (S50) of mixing the liquid raw materials, the protein raw materials, the dietary fiber raw materials, the carbohydrate raw materials, the unsaturated fatty acid raw materials and the auxiliary nutrient materials (S50) is a step of mixing the liquid raw materials, protein raw materials, dietary fiber raw materials, carbohydrate raw materials, can do.

The mixing step (S50) of the liquid raw materials, the protein raw materials, the dietary fiber raw materials, the carbohydrate raw materials, the unsaturated fatty acid raw materials and the auxiliary nutrient materials may be carried out in the order of the amount of the raw materials used.

The step (S50) of mixing the liquid raw materials, the protein raw materials, the dietary fiber raw materials, the carbohydrate raw materials, the unsaturated fatty acid raw materials and the auxiliary nutrient raw materials may be carried out in the order of meat-vegetable -cereal-herbal-mineral-vitamin-collagen extract- .

(S50) mixing the liquid raw materials, the protein raw materials, the dietary fiber raw materials, the carbohydrate raw materials, the unsaturated fatty acid raw materials, and the auxiliary nutrient raw materials (S50) A mixed mixture can be obtained.

The step (S60) of heating and stirring the mixture is carried out by mixing 100 to 150 parts by weight of water with 100 parts by weight of a mixture of a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material, And heated to 70-95 degrees for 25-50 minutes and stirred.

In addition, step (S60) of heating and stirring the mixture may be performed while stirring the mixture at 85 DEG C for 30 minutes.

The step (S70) of cooling and heating the heated and stirred product to liquid form (S70) may be performed by cooling the resultant obtained by heating and stirring the mixture (S60) to form liquid form of the dough. The step of cooling and heating the heated and stirred product to a liquid form of die (S70) may cool the resultant product at a low temperature.

In addition, step (S70) of cooling and heating the resultant product by cooling to form a liquid form of the liquid may further include a step of removing oxygen contained in the liquid form of porridge. Thus, by removing the oxygen contained in the porridge, it is possible to prevent corruption and to prolong the preservation period.

The step S80 of filling the prepared functional mortar container may be performed by filling the prepared functional mortar container.

The step of filling the prepared functional mortar container (S80) can be carried to the manufactured mortar product filling facility, and the container or can can be filled with the correct amount through the vacuum pump.

In this case, containers or cans can be used for 92g and 145g. In addition, the step of charging the prepared functional mortar container (S80) can automatically charge 200 pieces for 92g per hour and 150 pieces for 145g per hour.

The step of sealing the lid of the filled container (S90) includes a step of filling the prepared functional container (S80), sealing the lid of the filled container, and sealing the container to a vacuum state )can do. Here, SEAMING means sealing.

The step of sealing the lid of the filled container (S90) can be carried out by moving the filled product (container or can) to the conveyor and moving the container or can to the seaming device which seals the can to seal in a complete vacuum state.

The step of sealing the lid of the filled container (S90) can automatically seam 40 pieces for 92g per hour and 40 pieces for 145g per hour in a vacuum.

The step of sterilizing the sealed container in the retort facility (S100) includes sealing the lid of the filled container (S90), then putting the sealed container into the retort facility and heating the sealed container from 110 to 130 And then sterilized by heating at a temperature of 20 to 60 minutes. In this case, the heat treatment temperature and time can be heated at 121 degrees for 30 minutes to 40 minutes.

As a result, a completely sterilized functional bean curd product can be completed.

The step of cooling the sterilized product (S110) comprises the step of sterilizing the sealed container in the retort facility (S100), removing the sterilized container from the retort facility, and cooling the chlorinated water to a temperature of 30 to 40 degrees After cooling, it can be stored at 15 to 25 degrees.

The step of attaching and packaging the product to the cooled product (S120) comprises the steps of cooling the sterilized product (S110) and then placing the finished product in a container with 40% The label can be automatically attached. In addition, a seal that guarantees a three-year shelf life can be marked on the container.

The step S130 of storing and inspecting the packed product after storing and inspecting the product may store the packaged product and store the packed product to the customer.

The finished product can be quickly transported to the functional refrigerator storage and freezer storage and stored on pallets to avoid contact with the floor and walls.

In this case, the temperature of the refrigerator room should be -2 to 5 degrees. The temperature of the freezing storage room is preferably -18 degrees or less.

A separate outer packaging process can be carried out prior to shipping and delivering the finished product. The outer packaging should be careful not to change the markings of contents and boxes, and label labels may be attached to the outside of outer packaging and box.

In order to shorten the exposure time to the external temperature, the functional noodle can be discharged within 60 minutes after it is taken out of the storage room.

The transport vehicle can control the temperature and the microorganism growth of the product during transport by controlling the temperature of each product type.

The present invention also relates to a method for producing a carbohydrate raw material, comprising the steps of: 1 to 5 parts by weight of wheat, 1 to 5 parts by weight of barley, 1 to 5 parts by weight of black rice, 1 to 5 parts by weight of germinated brown rice, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of buckwheat, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of beans, 1 to 5 parts by weight of beans, 1 to 5 parts by weight of peas, 1 to 5 parts by weight of peas, 1 to 5 parts by weight of black tea and 1 to 5 parts by weight of eastern part have.

Grains are rich in nutrients. In particular, black grains contain anthocyanin components. Anthocyanin is a strong antioxidant component of flavonoids, which can help prevent bleeding from deposits in the arteries, clear blood, and reduce the risk of heart disease and stroke. In addition, it has antioxidative, antioxidant and anti-inflammatory actions, thereby preventing malnutrition caused by the diet and improving health.

In addition, cereals contain beta-glucan components. Beta Glucan is a kind of polysaccharide, and it is especially contained in rice paddies, and it can boost the immune system.

In addition, grains contain saponin components. Saponin has excellent effects as a cardiopulmonary agent or diuretic.

In addition, cereals contain selenium. Selenium is an essential minerals in our body and an important component of antioxidant enzymes that protect cells. Selenium is essential for the normal functioning of the immune system and the thyroid gland.

For reference, brown rice contains dietary fiber, Gabba component. GABA nutrients help to inhibit fat absorption and improve brain activity.

Legumes contain isoflavones. Isoflavones help relieve menopausal symptoms caused by a lack of depression, osteoporosis, and female hormones.

By including cereals containing essential nutrients of the present invention, such as the functional noodles of the present invention, it is very effective to prevent the malnutrition caused by the ingestion of nutrients evenly over the age of 7 years old.

The blending amount of grain is 1 to 5 parts by weight of wheat, 1 to 5 parts by weight of barley, 1 to 5 parts by weight of black rice, 1 to 5 parts by weight of germinated brown rice, 1 to 5 parts by weight of glutinous rice, 1 to 5 parts by weight of rice, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of bean, 1 to 5 parts by weight of peas, 1 to 5 parts by weight of black tea, and 1 to 5 parts by weight of easel.

If the blending amount of the grain is less than 1 part by weight, nutrients may not be sufficiently contained. In addition, when the blending amount of the grain exceeds 5 parts by weight, there is a possibility of causing obesity.

Further, in another embodiment, the present invention relates to a method for producing a mixture of a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material and an auxiliary nutritional raw material (S50) And 1 to 10 parts by weight of yucca extract.

Yucca extract can be obtained by extracting Yucca root. Yucca extract is rich in saponin.

Yucca extract is effective for arthritis. In addition, yucca extract has an effect of improving the odor of feces.

The amount of the yucca extract is preferably 1 to 10 parts by weight. When the blending amount of the yucca extract is less than 1 part by weight, the effect of improving the feces may be insignificant. In addition, when the amount of the yucca extract is more than 10 parts by weight, there is a possibility that anorexia may result.

Further, in another embodiment, the present invention relates to a method for producing a mixture of a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material and an auxiliary nutritional raw material (S50) And 1 to 5 parts by weight of an oligosaccharide.

Oligosaccharides are polysaccharides composed of 3 to 10 sugars of glucose. Oligosaccharides can be used for the proliferation of lactic acid bacteria in the large intestine. Oligosaccharides have the effect of enhancing antibacterial activity and immunity. Oligosaccharides are excellent for reducing blood sugar and preventing constipation.

The blending amount of the oligosaccharide is preferably 1 to 5 parts by weight. When the blending amount of the oligosaccharide is less than 1 part by weight, the immunity improving effect may be insignificant. If the amount of the oligosaccharide is more than 5 parts by weight, diarrhea may be caused.

Further, in another embodiment, the present invention relates to a method for producing a mixture of a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material and an auxiliary nutritional raw material (S50) And 5-10 parts by weight of the fig.

The figs are rich in enzymes called pectin and fecin. Figs are effective in preventing blood clots, suits, anti-inflammation, detoxification and obesity. Also, figs are good for constipation and promote digestion.

The figs can be fermented and used as powdered fermented figs and powders.

In this case, 1 to 3 parts by weight of oligosaccharide and 5 to 7 parts by weight of Aspergillus oryzae are mixed with 10 parts by weight of the fig and fermented for 48 to 120 hours, % And a temperature of 25 ° C for 14 days to 21 days to obtain a fermented fig powder.

The blending amount of the fermented fig powder is preferably 5 to 10 parts by weight. If the blending amount of the fermented fig powder is less than 5 parts by weight, the antioxidant activity may be insignificant. In addition, when the total amount of the fermented fig powder is more than 10 parts by weight, there is a possibility of causing allergy.

In addition, the present invention relates to a method for producing a flavor enhancer, comprising the steps of mixing a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material and an auxiliary nutrient raw material (S50) .

The natural seasoning may include 1 to 3 parts by weight of beef flour, 2 to 7 parts by weight of kelp, 1 to 5 parts by weight of green tea, and 1 to 7 parts by weight of soy sauce.

Beef is a high protein food. Beef contains a large amount of essential amino acids and proteins, so it has the effect of reducing edema symptoms.

The beef may be dried and then pulverized into powdered beef flour.

The amount of the beef flour is preferably 1 to 3 parts by weight. If the blend amount of beef flour is less than 1 part by weight, nutrients may not be sufficiently contained. In addition, when the amount of the beef flour is more than 3 parts by weight, there is a possibility of causing obesity.

Kelp is rich in various pigments such as carotene, xanthophylls, and chlorophyll. Sea tangle contains many carbohydrates such as mannit and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of the cell wall. Kelp contains amino acids such as iodine, vitamin B2 and glutamic acid. Kelp is effective in lowering blood pressure.

The blended amount of kelp is preferably 2 to 7 parts by weight. When the blended amount of kelp is less than 2 parts by weight, nutrients may not be sufficiently contained. In addition, when the blended amount of kelp is more than 7 parts by weight, there is a possibility of causing thyroid disease.

All the trace elements dissolved in seawater, including salt, are concentrated in the green tea, so it tastes and weighs a lot. The salt ingredient contained in the green tea is the salt which filtered out the toxin contained in the seawater.

It is effective to remove obturation and to treat obesity. Green tea can improve circulation, cleanse blood, strengthen blood vessels, and treat hypertension and hypotension simultaneously. In addition, green tea is effective for sinusitis, nephritis and arthritis. Green tea treats purulent inflammation and kills all kinds of bacteria, so it treats inflammation and arthritis. Green tea is excellent for skin care. When you consume green tea, you will lose your aspiration and your skin will be clean. Green tea is effective for spots, freckles and acne. Hamcho is active in the bowel function, facilitating gastrointestinal function, constipation, sukbyeon, exfoliation, hemorrhoids and is effective. In addition, it is effective in hypothyroidism and hyperthyroidism. It regenerates the function of the bronchial mucosa and alleviates and cures bronchial asthma.

The blending amount of green tea is preferably 1 to 5 parts by weight. When the blending amount of green tea is less than 1 part by weight, the effect of discharging waste matter may be insignificant. In addition, when the blending amount of the green tea is more than 5 parts by weight, skin diseases such as eczema and itching may occur.

In addition, a green tea extract can be used.

Soy is effective in hypertension. Soy has anticancer efficacy.

The blending amount of the soy sauce is preferably 1 to 7 parts by weight. When the blending amount of the liver is less than 1 part by weight, the effect of lowering the high blood pressure may be insignificant. In addition, when the blending amount of the liver is more than 7 parts by weight, sodium may accumulate in the body.

In addition, soy sauce can be used with soy sauce.

In general, seasonings are used to obtain the effect of color fixation by nitrite. For this reason, common seasonings contain large amounts of nitrite. However, if you take too much nitrite, you can be exposed to various adult diseases, it is recommended to use below the standards of the drug. Nitrite is one of the typical carcinogens. Continued ingestion of nitrite may increase the likelihood of developing various cancers or diseases. Therefore, nitrite should be minimized as the intake is minimized.

In order to solve the above-described problems, the present invention has a great effect of enhancing the health of the noodles by using a seasoning made of a natural material instead of nitrite.

Hereinafter, the functional bean curd of the present invention and its preparation method will be described in more detail with reference to the following examples. Table 1 shows the composition of the functional beads used in Examples and Comparative Examples. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

[Example 1] Functional bean curd

Chicken collagen 10g, ginger tree extract 28g, chicken fat 2g, chicken breast 25g, chicken tenderloin 5g, duck tenderloin 5g, salmon 3g, steamed sweet potato 3g, green banana 2g, carrot 1g, oats 2g, rice 1g, g and 1.5 g of the mineral are mixed. The mixed mixture of each raw materials is put into a mixer and heated with 85 ml of water to 100 ml of water for about 30 minutes. The liquid form of the prepared dough is cooled by heating to prepare a functional dough die.

FIG. 2 is a graph showing antioxidant capacity values of a sample measured at each concentration by diluting vitamin C with functional beaten porridge (Example 1) according to an embodiment of the present invention. FIG. 3 is a graph (Example 1) according to an embodiment of the present invention.

For reference, the values of the constantizing ability of the functional non-pancreas (Example 1) and vitamin C were measured using an antioxidant capacity measuring device (equipment name: Antioxidant Analyzer, model name: PHOTOCHEM, Analyltic Jena (Germany)).

[Evaluation of components of functional bean paste]

The components measured at the respective concentrations of the functional bean curd (Example 1) and vitamin C were evaluated, and the results are shown in Tables 1, 2, and 3.

[Table 1]

Referring to Table 1, FIG. 2, and FIG. 3, it can be confirmed that the antioxidant activity of vitamin C is 0.63 mg per 1 g of the sample (Functional Non-Exposure Example 1).

Specifically, the above results are obtained by dispersing 1 g of bean curd residue in 10 ml of distilled water. The calculated value is equivalent to 0.63 mg of vitamin C per gram of bean curd. Vitamin C is an excellent antioxidant and is used as a reference material in measuring antioxidant capacity. The values in the table above were used as reference values for the determination of the antioxidant value of each concentration after diluting vitamin C with distilled water.

Particularly, the functional antioxidant activity of Example 1 of the present invention is excellent, and arthritis and cardiovascular diseases of the subject can be prevented.

In addition, the composition of the present invention is useful for preventing the obesity of the obsessive-compulsive disorder.

In addition, it has palatability that no-noodles likes, and it has all five nutrients, and it is helpful for the longevity of notan.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be clear to the person.

Claims (9)

(a) preparing a liquid raw material comprising 5 to 15 parts by weight of collagen, 23 to 33 parts by weight of ginger extract, and 1 to 5 parts by weight of chicken oil;
(b) preparing a protein raw material consisting of 20 to 30 parts by weight of chicken breast, 5 to 15 parts by weight of chicken gizzard, 1 to 10 parts by weight of duck sirloin and 1 to 5 parts by weight of salmon;
(c) 1 to 5 parts by weight of sweet potato, 1 to 3 parts by weight of banana and 0.5 to 2 parts by weight of carrot;
(d) 1 to 5 parts by weight of oats and 0.1 to 2 parts by weight of rice;
(e) preparing an unsaturated fatty acid raw material comprising 3 to 8 parts by weight of perilla;
(f) 0.5-1.5 parts by weight of vitamins and 0.5-1.5 parts by weight of minerals;
(g) mixing the raw materials produced through steps (a) to (f);
(h) heating and stirring the mixture prepared through the step (g) at 70 to 95 ° C for 25 to 50 minutes in an agitator together with 100 to 150 parts by weight of water; And
(i) cooling the resultant mixture through step (h) to prepare a liquid form of dough.
The method according to claim 1,
After the step (i), filling the prepared functional mortar container is completed. And
Further comprising the step of sealing the lid of the filled container after the step of filling the container with the functional mortar, and then seaming to maintain the inside of the container in a vacuum state.
3. The method of claim 2,
After the seaming step, the vessel having been subjected to the seaming is put into a retort facility and sterilized by heating the vessel at a temperature of from 0.8 to 1.2 at a temperature of from 110 to 130 for 20 to 60 minutes Functional bean curd preparation method.
The method of claim 3,
The sterilized container is taken out from the retort equipment and cooled in chlorine-sterilized water to a temperature of 30 to 40 degrees and then stored at 15 to 25 degrees. Way.
The method according to claim 1,
The collagen,
Adding 5 to 15 parts by weight of chicken hair to 100 parts by weight of purified water, heating at 90 to 110 degrees for 1 to 6 hours to extract hot water;
Collecting the gelatin sol by filtering the chicken hair solution prepared through the hot water extraction step; And
And cooling the gelatin sol in a refrigerated state at 1 to 8 degrees for 6 to 24 hours to obtain gelatin, thereby obtaining collagen.
The method according to claim 1,
The ginger extract may contain,
Adding 1 to 5 parts by weight of ginger to 100 parts by weight of purified water, heating the mixture at 90 to 110 for 1 to 6 hours to extract hot water; And
And cooling the ginger wood solution prepared through the hot water extraction step at 15 to 25 degrees for 6 to 24 hours.
The method according to claim 1,
The step (d)
1 to 5 parts by weight of wheat, 1 to 5 parts by weight of barley, 1 to 5 parts by weight of black rice, 1 to 5 parts by weight of germinated brown rice, 1 to 5 parts by weight of glutinous rice, 1 to 5 parts by weight of rice, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of bean, 1 to 5 parts by weight of pea, 1 to 5 parts by weight of black tea, and 1 to 5 parts by weight of eastern part.
The method according to claim 1,
The step (g) or (h)
The mixture further comprises natural seasoning,
The natural seasoning may contain,
1 to 3 parts by weight of beef, 2 to 7 parts by weight of kelp, 1 to 5 parts by weight of green tea, and 1 to 7 parts by weight of soy sauce.
A functionalized porridge made by the method of any one of claims 1 to 8.

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