KR101873034B1 - Black goat grain syrup and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a black goose tonic prepared by mixing malt malt with a black goat soup, and a process for producing the same. It is possible to maximize the taste, nutrition and drug efficacy of the black goat produced according to the production method of the present invention, and as a natural food to which no chemical additives are added at all, the preservation period can be greatly increased, It is of great value to industry.

Description

{BLACK GOAT GRAIN SYRUP AND MANUFACTURING METHOD THEREOF}

The present invention relates to a black goose tonic prepared by mixing malt malt with a black goat soup, and a process for producing the same.

 Black goat meat has long been used as a medicinal herbal supplement. Especially, it has been regarded as a food for restoring vitality of pregnant women and for restoring after serious illness. Black goat's bones have also been taken as medicines to strengthen the bones of people.

The effect of black goat meat is widely known and proven. It is not easy to take one meal at all times, and when processed together with herbal medicines, herbal medicine does not fit the constitution or has bad taste due to its bitter taste.

KR 10-0426879 B KR 10-2012-0111832 A

The present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method of processing the sugar The present invention is to provide a black goose preparation and its manufacturing method which can maximize the taste, nutrition and drug efficacy, and can significantly increase the preservation period as a natural food to which no chemical additives are added at all.

In order to solve the above-mentioned problems, the present invention provides a method for producing a black goatee quiche containing the following steps:

(1) washing the wheat and calling it water;

(2) sprouting at room temperature;

(3) supplying moisture from time to time to grow the seeds;

(4) drying the wheat grown in the sun in the sun;

(5) pulverizing the dried wheat malt;

(6) building rice with brown rice;

(7) a step in which brown rice powder and warm water are added to pulverized wheat flour, followed by stirring;

(8) fermenting;

(9) heating;

(10) preparing a malt liquor for the preparation of morning syrup by filtering with a thin body or a cloth;

(11) pouring water into black goat meat, boiling, and then completely cooling off the animal fat that has floated above;

(12) heating the mulberry roots, oak, and mugwort, which are completely dried, in a black goat bath completely removed from animal fat, at a low temperature; And

(13) adding a malt solution and heating at a low temperature.

The black gourd which has been completely removed from the animal fat in the step (12) preferably further comprises liquid juice extracted from black goat meat and bone.

In addition, the present invention provides a black goatee prepared by the above-described method.

In addition, the present invention provides a method of making a canned black corn seasoning comprising the steps of:

(1) washing the wheat and calling it water;

(2) sprouting at room temperature;

(3) supplying moisture from time to time to grow the seeds;

(4) drying the wheat grown in the sun in the sun;

(5) pulverizing the dried wheat malt;

(6) building rice with brown rice;

(7) a step in which brown rice powder and warm water are added to pulverized wheat flour, followed by stirring;

(8) fermenting;

(9) heating;

(10) preparing a malt liquor for the preparation of morning syrup by filtering with a thin body or a cloth;

(11) pouring water into black goat meat, boiling, and then completely cooling off the animal fat that has floated above;

(12) heating the mulberry roots, oak, and mugwort, which are completely dried, in a black goat bath completely removed from animal fat, at a low temperature;

(13) adding a malt solution and heating at low temperature; And

(14) Removing bone from black goat meat, adding ginger juice, heating, and then mixing black goat's oyster to prepare canned food.

Further, the present invention provides a canned black goat soup made by the above method.

It is possible to maximize the taste, nutrition and drug efficacy of the black goat produced according to the production method of the present invention, and as a natural food to which no chemical additives are added at all, the preservation period can be greatly increased, It is of great value to industry.

Fig. 1 shows a process for producing a canned black cornstarch according to the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have conducted studies to solve the problem that the ingestion thereof is not easy due to the decrease of the preference due to the bad taste or bitter taste, despite the excellent nutritional value and the restorative effect. As a result, Black goat 's soup was prepared which is not only high in preference but easy to ingest, while maintaining the resilience and nutritional value of the black goat.

Accordingly, the present invention provides a process for the preparation of black goose tailings comprising the steps of:

(1) washing the wheat and calling it water;

(2) sprouting at room temperature;

(3) supplying moisture from time to time to grow the seeds;

(4) drying the wheat grown in the sun in the sun;

(5) pulverizing the dried wheat malt;

(6) building rice with brown rice;

(7) a step in which brown rice powder and warm water are added to pulverized wheat flour, followed by stirring;

(8) fermenting;

(9) heating;

(10) preparing a malt liquor for the preparation of morning syrup by filtering with a thin body or a cloth;

(11) pouring water into black goat meat, boiling, and then completely cooling off the animal fat that has floated above;

(12) heating the mulberry roots, oak, and mugwort, which are completely dried, in a black goat bath completely removed from animal fat, at a low temperature; And

(13) adding a malt solution and heating at a low temperature.

Each of the above steps will be described more specifically.

The step (1) is a step in which the washed wheat is called water for the preparation of the morning sake. The wheat of the present invention is preferably produced, for example, as a black mill by a domestic organic farming method. The time referred to in the water can be, for example, 24 hours.

The step (2) is a step of sprouting wheat called water. The temperature is performed, for example, within 18 [deg.] C.

In the step (3), water is supplied to grow the seeds. It is usually advised to water for 3 to 4 days, and to grow within 3 cm of sterling silver.

The step (4) is a step of drying to produce malt. Drying is carried out in the sun, and it is preferable to completely tumble.

The step (5) is a step of pulverizing the produced malt syrup. The pulverization particle size is not particularly limited, and it is preferably about coarse particles.

Step (6) is a step of cooking rice with brown rice. Brown rice is used in the preparation of sweet potatoes as described below.

The step (7) is a step of mixing the milled malt mill produced from the step (5) and the rice rice prepared from the step (6), adding warm water at about 60 ° C for about 30 minutes . The blending amount of the above components is preferably 5 kg of wheat malt, 5 kg of brown rice and 15 L of warm water in consideration of the mixing process with the black goat's hot water.

The step (8) is an amylase fermentation process. It is usually fermented at 60 DEG C for about 6 hours.

The step (9) is a step of sterilizing by heating after completion of fermentation. For example, at 100 占 폚 for 10 to 20 minutes.

The step (10) is a step of preparing a malt solution by filtering the heated fermentation product. The filtration can use a thin body or a cloth.

The steps (11) and (12) are the steps of producing the black hot spring. It is preferable that the black goat used in the present invention feeds domestic feeds and is raised in Korea without administering antibiotics. Normally 20kg, 20L of water is added to a meat of a goat, boiled at 100 ℃ and completely cooled to remove the animal fat today. This process can be repeated, for example, about 3 times. After removal of animal fat, completely dried mulberry roots, oak, and mugwort, which are produced by pesticide, are added and heated at a low temperature. The medicaments can be added in an amount of 500 g each. The heating time is usually about 3 hours. On the other hand, the black gourd which has been completely removed from the animal fat in the step (12) may further include liquid juice extracted from black goat meat and bone. This is a matter of choice depending on preference.

The step (13) is a step of adding the malt liquor prepared in the step (10) to the black goat soup prepared in the step (12) and heating the black goat soup at low temperature. It is preferable that the heating is carried out usually about 6 hours.

Further, the present invention provides a black goatee dough prepared from the above-described manufacturing process.

Meanwhile, the inventors of the present invention have tried to prepare the above-described black goose starch of the present invention in canned form.

Accordingly, the present invention provides a method of making a canned black corn seasoning comprising the steps of:

(1) washing the wheat and calling it water;

(2) sprouting at room temperature;

(3) supplying moisture from time to time to grow the seeds;

(4) drying the wheat grown in the sun in the sun;

(5) pulverizing the dried wheat malt;

(6) building rice with brown rice;

(7) a step in which brown rice powder and warm water are added to pulverized wheat flour, followed by stirring;

(8) fermenting;

(9) heating;

(10) preparing a malt liquor for the preparation of morning syrup by filtering with a thin body or a cloth;

(11) pouring water into black goat meat, boiling, and then completely cooling off the animal fat that has floated above;

(12) heating the mulberry roots, oak, and mugwort, which are completely dried, in a black goat bath completely removed from animal fat, at a low temperature;

(13) adding a malt solution and heating at low temperature; And

(14) Removing bone from black goat meat, adding ginger juice, heating, and then mixing black goat's oyster to prepare canned food.

The above steps (1) to (13) are the same as the above-described manufacturing process of the black goatee mash of the present invention described above.

In step (14), bone is removed from the treated black goat meat, ginger juice produced by the non-chemical process is added thereto, heated for about 1 hour, and then wrapped in sterile canned food. The canning can be in the form of a bottle or can.

Thus, the present invention provides a canned black goat soup made by the above-described production method of the present invention.

In the present invention, the above-described canned black goose and canned black goose can have the following effects.

First, because it contains a large amount of calcium, it is effective for prevention and treatment of middle age osteoporosis, and can exert excellent effects for post-natal or post-operative recovery. In addition, it is possible to reduce the risk of obesity and arteriosclerosis by completely removing animal fat, and the ginger and the pine can remove not only the characteristic odor of chlorine but also warm up the body and raise resistance to all diseases.

In addition, it has been used as a remedy for gigong, geomdang, Jinhae, seawater, and it has been known to give a rapid effect to joint pain and inflammation. Mulberry roots are called " And it is effective for the treatment of hypertension and diabetes, and is known to have antimicrobial / sedative effect, and thus the pharmacological effect can also be obtained.

In addition, the black goose starch of the present invention contains an amylase enzyme, which is excellent in digestion and absorption rate, has an effect of improving memory and concentration, and is rich in antioxidant components, thereby preventing and treating diseases as well as preventing aging.

In addition, the process of producing the black goat's oyster meal of the present invention is pure natural food which does not contain any chemical additives, thereby helping to maintain the balance of the body. Especially, the oyster juice contains a lot of sugar but the calories are very low. It is effective to lose weight and increase hunger feeling. It is effective when you need to show the candidate who is suffering from learning stress and intellectual ability because it can change instantly into glucose as fructose component.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples are a preferred embodiment of the present invention, and the scope of the present invention is not narrowly interpreted by the matters described in the following examples.

[Example]

Example

We rinsed Korean millet (black bean) and burned in water for 24 hours. After sprouting the shoots at room temperature within 18 ℃, water was supplied from time to time for 4 days to grow within 3cm. The wheat flour was dried in the sun, and the dried whole wheat malt was roughly ground.

5kg of brown rice, cooked 5kg of ground rice, 5kg of brown rice, 15L of warm water (60 ℃) and stirred well for 30 minutes. Amylase fermentation was then carried out at 60 DEG C for 6 hours. After the fermentation was completed, the mixture was boiled at 100 DEG C and filtered through a fine sieve to prepare a liquid for conditioning.

Twenty liters of water were poured into one goat (20 kg base) of meat, boiled at 100 ° C, and completely cooled to remove animal fat floating on the meat. (500 grams of mulberry root, 500 g of mung bean, 500 g of manganese) was added to the saline to which the animal fat was completely removed and heated to low heat for 3 hours.

The fermented malt liquor was added to the prepared black goat soup and heated for 6 hours in low heat to prepare black goat soup.

Comparative Example

Commercially available black goat juice was used as a comparative example.

Experimental Example

The taste and flavor and ease of use were evaluated according to the 5-point scale method, and the results are shown in the following Table 1 (1 point: poor, 2 Point: a little bad, 3 points: average, 4 points: slightly better, 5 points: good).

Evaluation items Example Comparative Example flavor 4.4 1.8 incense 4.1 2.0 Ease of taking 4.7 1.8

As shown in the above Table 1, the black goose starch of the present invention was superior in flavor and aroma to general black goat juice, and was highly evaluated in terms of easiness of taking, especially.

Claims (5)

delete (1) washing the wheat and calling it water for 24 hours;
(2) sprouting at room temperature within 18 DEG C;
(3) supplying moisture from time to time for 3 to 4 days to grow to within 3 cm in size;
(4) completely drying the wheat grown in the sun by the sun;
(5) pulverizing the dried wheat malt;
(6) building rice with brown rice;
(7) adding brown rice rice powder and warm water at 60 DEG C to the pulverized milled malt flour and stirring the rice rice and 15 liters of warm water, which are called for 30 minutes, 5 kg of wheat germ, 5 kg of brown rice and warm water;
(8) fermenting at 60 DEG C for 6 hours;
(9) heating at 100 DEG C for 10 to 20 minutes;
(10) preparing a malt liquor for the preparation of morning syrup by filtering with a thin body or a cloth;
(11) Pour water into black goat meat, boil it, cool it completely and remove animal fat floating on it. Repeat 3 times, add 20L of water to 20kg of black goat meat, boil at 100 ℃, step;
(12) 500 g of mulberry roots, oak, and mugwort, which are completely dried, in a black goat's hot water bath with complete removal of animal fat, followed by low-temperature heating for 3 hours; And
(13) adding malt solution and heating at low temperature for 6 hours;
, ≪ / RTI &
The method of manufacturing a black goat's soup according to any one of the above (12), further comprising extracting liquid juice from black goat meat and bone.
delete (1) washing the wheat and calling it water for 24 hours;
(2) sprouting at room temperature within 18 DEG C;
(3) supplying moisture from time to time for 3 to 4 days to grow to within 3 cm in size;
(4) completely drying the wheat grown in the sun by the sun;
(5) pulverizing the dried wheat malt;
(6) building rice with brown rice;
(7) adding brown rice rice powder and warm water at 60 DEG C to the pulverized milled malt flour and stirring the rice rice and 15 liters of warm water, which are called for 30 minutes, 5 kg of wheat germ, 5 kg of brown rice and warm water;
(8) fermenting at 60 DEG C for 6 hours;
(9) heating at 100 DEG C for 10 to 20 minutes;
(10) preparing a malt liquor for the preparation of morning syrup by filtering with a thin body or a cloth;
(11) Pour water into black goat meat, boil it, cool it completely and remove animal fat floating on it. Repeat 3 times, add 20L of water to 20kg of black goat meat, boil at 100 ℃, step;
(12) 500 g of mulberry roots, oak, and mugwort, which are completely dried, in a black goat's hot water bath with complete removal of animal fat, followed by low-temperature heating for 3 hours; And
(13) adding malt solution and heating at low temperature for 6 hours; And
(14) removing the bones from the black goat meat, adding ginger juice, heating, and mixing the black goat's oyster to prepare canned food;
≪ / RTI > delete

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