KR101905329B1 - Moringa red pepper paste including Chaga mushroom and manufacturing method thereof - Google Patents

Abstract

The present invention provides a method of manufacturing rice aged in bamboo, including beneficial components of chaga mushroom. The method includes: a step (a) of mixing unpolished rice and chaga mushroom in a container at a weight ratio of 20:1; a step (b) of pouring purified water into the container of the step (a) having the rice to be soaked in the water and leaving the container alone for 12 hours at 40°C; a step (c) of removing internal joints of a bamboo container, of which length is 1-2 m and washing the bamboo container for sterilization; a step (d) of filling the bamboo container of the step (c) with the unpolished rice, which has gone through the step (b), and sealing both ends of the bamboo container and aging the container in an aging chamber or incubator at a temperature of 25-45°C and a humidity of 60% for six months; and a step (e) of drying and polishing the unpolished rice which has been aged through the step (d). Thus, the present invention is capable of enabling users to consistently and conveniently take beneficial components of chaga mushroom and making a contribution to promoting the consumption of rice.

Description

[0002] Moringa red pepper paste including Chaga mushroom and manufacturing method thereof [

More particularly, the present invention relates to a mushroom moringa kochujang containing a useful ingredient of mushroom, and more particularly, to a mushroom mushroom with a mushroom and a licorice leaf, Which is made by putting.

To date, health foods containing functional substances have been known to excellently contain the nutrients necessary for the human body or to help prevent and cure diseases, and as a result of the development of communication and trade, Functional health foods are being introduced in Korea.

Among them, Moringa oleifera , a tropical plant, is a leguminous plant, which can be used for food as well as leaves and fruits as well as whole trees. It lives evenly in tropical and subtropical regions including northern India and the Philippines. Moringa contains a large amount of inorganic inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur and glutathione and a small amount of elemental inorganic substances such as iron, zinc, copper, manganese and selenium, and zeatin, quercetin, It contains more than 90 nutrients, including 18 amino acids and vitamins, as well as functional trace elements such as sitosterol, caffeoylquinic acid and camphor.

As such, Moringa contains a wide variety of nutrients as well as relatively high nutrient levels compared to other vegetables and vegetables. It has seven times as much vitamin C as the orange, 11 times as much vitamin A as the spinach, 25 times as much iron as the egg, Magnesium in the belly, 14 times as much calcium in milk, twice as much amino acid as black vinegar, 30 times as much R-amino acid as brown rice.

In addition, Mouring is effective in preventing hypercholesterolemia, anti-inflammatory effect, improving vision, normalizing blood pressure, improving skin health, improving digestive function, strengthening immune system, improving atopy, preventing wrinkles and aging, improving wound healing, It has excellent antioxidant properties and has 46 antioxidants and 36 antioxidants, making it one of the best natural antioxidants.

Despite these excellent functions, Moringa has difficulties in mass production in Korea, like other tropical plants. For this reason, Moringa leaves used in Korea are mostly imported from Southeast Asia, which is a cultivated land. In order to prolong the distribution period, Moringa leaves are imported after being harvested, dried or imported into powder or ring form. In addition, the method of taking Moringa leaves is to mix Moringa leaf powder with water for reproduction or to mix with soy milk, milk, yogurt, yogurt and honey to reduce bitter taste. However, Moringa leaf powder, which is a major ingesting form, has a problem in taste because it is very limited in consumption method, and therefore it is low in consumer preference.

Therefore, it is necessary to study a method for efficiently consuming and utilizing Moringa, a tropical herb having excellent functions such as nutrients and antioxidants, and using it as a raw material for food manufacturing through primary processing.

On the other hand, Chaga is a medicinal mushroom parasitized on birch, and its scientific name is Inonotus Obliquus to be. The mushrooms are parasitic to birch trees in Siberia, North America, northern Europe and more than 45 degrees north latitude.

Chaga mushrooms are distinguished from common mushrooms except that they are parasitized in birch. The fungi such as mushrooms usually consist of hyphae, but the mushrooms are 90% of sclerotia. In addition, most mushrooms are parasitic on dead woods or knots and take the lignin of the tree as the main form, but the mushroom is parasitic on the live birch, and the birch sap is the main form together with wood. Chaga mushrooms are almost the only mushrooms parasitized in living trees.

The mushroom enters the birch through the wound of the infected early birch and removes the lumber of the birch and sets it inside the tree. The mushroom grows inside the birch for 5 ~ 10 years and eventually grows out through the bark of the birch. This part is usually called mushroom and grows for 10 ~ 20 years after it protrudes to the surface of the tree. In addition to birch, mushrooms are found in birds, willows and maples, but they are not effective. In Russia, from the 16th century, it has been reported as a leap for the treatment of incurable diseases. In 1951, the Soviet Academy of Sciences, Komarov Institute of Science, started to research in earnest. In 1968, Solzhenitsyn became known by the novel "The Ward", based on the story he had experienced.

Therefore, it is necessary to develop a product that can easily ingest natural materials useful for modern health such as moringa or chaga mushroom.

Korean Patent Laid-Open Publication No. 10-2013-0088224 discloses a method for producing a moringa seed extract by preparing an extract from germinated moringa seeds or using a subcritical extraction method to produce various kinds and effects And a composition for external application for skin which can exhibit higher efficacy by using the extract. Korean Patent Laid-Open Publication No. 10-2014-0143655 discloses a method of treating cancer with a natural anticancer drug because it has low toxicity to normal cells, exhibits excellent toxicity to cancer cells, is water-soluble and easily absorbed into cells, Discloses a composition for treating or preventing cancer comprising an aqueous extract of Moringa oleifera leaf which can be used for development as an active ingredient and a method for preparing an extract of Moringa leaf effective for anti-cancer. Korean Patent Laid-Open Publication No. 10-2017-0022798 discloses a method of cultivating a mushroom, a mushroom and a mushroom, washing each mushroom with water to remove impurities, drying the mushroom to a total yield of 15% or less, And extracting the mushroom mixture obtained by mixing the mushroom pulverized material at a constant weight ratio into a high pressure tank and extracting the mixture at a temperature of 55 to 65 ° C and a tank pressure of 1.5 to 3.0 atm for 2 to 4 days, And a method for producing a mixed extract of P. falciparum. Korean Patent Laid-Open Publication No. 10-2017-0073293 discloses a method for producing a tobacco smoke extract, which comprises at least one selected from the extracts of Aspergillus oryzae, extracts of birch bark and chaga mushroom extract, To a composition for the treatment, improvement or prevention of pulmonary diseases caused by smoking among pulmonary diseases. However, the above-mentioned inventions are based on the meringue meringa kochujang of the present invention, which is produced by making meringue meringue brine with meringue leaves and liquorice water, and then adding the mature matured rice and the red pepper powder to the water. And the difference in the composition and effect.

The present invention relates to a method for enhancing the immunity of the body and inhibiting and eliminating cancer cells in the body, such as tea mushroom, which is known to have excellent health-promoting effect by taking a long-term use, strengthening of the immune system, improvement of atopy, In order to improve the wound healing, prevent tumor, normalize blood glucose and prevent ulceration, Moringa is applied to kochujang which Koreans routinely use for food so that it can be used as food for Koreans' taste. And to provide a manufacturing method thereof.

In order to solve the above problems, the present invention relates to a process for preparing a dried beverage comprising mixing a clean water, a dried Moringa leaf stem and licorice root in a weight ratio of 400: 7: 7, boiling in a fire until the whole volume is reduced to half, ) Stage of the meringue and licorice root is cooled to 40 ~ 50 ℃ and the crushed mushroom of the same weight as the moringa leaf stem of step (a) is put in the mushroom for 24 ~ 48 hours. ) Step of preparing the mushroom meringue singer by removing the meringue and licorice mushroom water which is touched by the mushroom and removing the mushroom meringue singer in the step (c), adding salty salt to the mushroom meringing singer of step (c) (d) mixing the mushroom moring water, the mushroom-ripened rice powder or the rice powder in a weight ratio of 10: 1 to prepare a mushroom moringa brine having a weight ratio of 10: 1 (w / v) Rice porridge or rice aged with mushrooms And the step (d); and a step of mixing the mushroom Moringa brine of step (d) and the mushroom-ripening rice porridge or rice porridge and finely ground red pepper powder into the container, and aging the mixture at room temperature for 6 months (Bar). The present invention also provides a method for producing a mushroom Meringa hot pepper paste.

According to the present invention, the mushroom Moringa kochujang can facilitate the consumption of the beneficial ingredients of mushroom and moringa, which are useful for modern people who are busy in their daily life, to improve their immunity and prevent various diseases, especially Korean people It is possible to eat chaga mushrooms and moringa in the form of various foods and foods by providing them in the form of canned kochujang.

1 is a schematic view showing a manufacturing method of a mushroom meringa kochujang according to the present invention.
FIG. 2 is a photograph showing the meringue meringa kochujang being fermented in a bamboo barrel.

Chaga mushrooms are parasitic mushrooms that live on birch trees in areas over 45 degrees north latitude, including Russia, Siberia, North America, and Northern Europe. The quality of chaga mushrooms varies depending on the area they grew up in, and the more they grow in a cold area, the higher the value.

Chaga mushrooms are known to have a special effect on cancer prevention and treatment. It is known that the abundant beta-glucan ingredient strengthens the body's immune system and suppresses and eliminates cancer cells in the body. In addition, the polyphenols contained in the mushrooms have a strong antioxidant action to remove blood clots from the blood vessels and clear blood. In addition, steady consumption of tea mushrooms helps improve liver function, maintains liver health, and is also effective in preventing adult diseases.

The medicinal composition of chaga mushrooms is comparable to that of agaricus and mushroom, which are widely used in medicine. SOD activity is 4 times that of Agaricus, 3 times of mushroom, Beta Glucan is 5 times of Agaricus, It reaches 10 of Saoan mushroom. In addition, minerals such as potassium, calcium, iron, and magnesium and vitamin C are superior to other medicinal mushrooms, but no side effects have been reported, confirming their excellent stability. Such a mushroom of excellent mushrooms can double the effect by long-term use.

It is a common practice to take tea with mushrooms. After boiling clean water, the tea should be allowed to cool for a while at room temperature. Since chaga mushrooms have a high loss of active ingredient at high temperatures, the water content of tea mushrooms should not exceed 50-60 ° C. When the water cools to 50-60 ° C, the finely chopped mushroom or powdered mushroom is added for 48 hours. At this time, the temperature is kept warm so that the medicinal component is more eluted. This tired car is left in the refrigerator.

However, such a method is time consuming and troublesome, so that it is not easy to take a long-term regularly. The present invention can be applied to the seasonings of Koreans taking chaga mushroom which is excellent in medicinal component. Therefore, it is easy to take long-term without taking the trouble to prepare mushroom.

Hereinafter, the present invention will be described in detail with reference to specific examples. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

< Example  1> Manufacture of Rice Mushroom Rice

The mushroom mushroom of the present invention The rice pudding used in the kochujang is made from mushroom and unripe rice seeds from mushroom-ripened mushroom in a bamboo barrel. (A) a step of mixing and mixing rice cucumber mash rice so that the weight ratio of rice cucumber and chaga mushroom is 20: 1, and (b) immersing rice cakes in which the purified water has not been crushed, (B) removing the inner nodules of the bamboo container cut at 1 to 2 m, washing and sterilizing the same at a temperature of 40 ° C. for 12 hours, (c) removing the untreated rice seed obtained through the step (b) (C) filling the bamboo containers prepared in the step (c), sealing both ends of the bamboo containers, and aging the mixture in a maturing room or an incubator maintaining a humidity of 60% at 25 to 45 ° C for 6 months, (B) preparing rice bran by agitating and drying the untreated rice seed to produce bamboo rice aged rice; (c) preparing a bamboo rice aged rice containing useful components of chaga mushroom. More specifically, it is as follows.

(1) Pick out impurities of well-dried rice seed and prepare 20 kg. Uncooked rice seeds consist of rice husks that are eaten with white rice, rice bran that covers rice grain, and rice husk which is an outer shell. Rice bran contains polyphenol, ferulic acid and phytic acid, which are known to lower triglycerides in the body and to be effective in arteriosclerosis and myocardial infarction. In addition, rice husk, the outermost shell of rice seed, contains nutrients such as fat and fiber. In animal husbandry, rice husk is used to prevent harmful bacteria from breeding. In the present invention, the aging process is carried out in the state of rice seed which has not been tampered with, so that the harmful creatures are prevented from breeding and aged well.

(2) Chaga mushrooms are hard and heavy, chopped and chopped to a thickness of 10cm or more. Usually, the mushroom is removed from the surface of the mushroom after it has been taken out, cut into appropriate size, dried, and then distributed. The mushroom is further crushed or processed into a powder form. Use 1 kg of mushroom per 20 kg of rice before challenge.

(3) Mix the rice and mushroom prepared in the above (1) and (2) before boiling for more than 5 minutes at 100 ℃, then pour cold water at 40 ℃. Note that water should not be higher than 50 ° C. The water is poured enough to allow the raw rice before pouring to fall on its own, covered with the lid of the container, and allowed to stand at 40 ° C for 12 hours. At this time, the medicinal components of tea mushroom are eluted with warm water and absorbed in rice which is untouched. Because rice seeds are before rice paddies, the beneficial components and fragrance of tea mushrooms are mainly absorbed into rice bran or rice husk, which is the shell of rice bran.

(4) After removing the inner node of the bamboo cylinder cut into 1 ~ 2m, clean and sterilize. Sterilization is preferably done at high pressure, preferably sterilized, but may be sterilized by boiling in boiling water.

(5) FIG. 1 and FIG. 2 are photographs showing the aging process of the rice bamboo aged rice containing the useful components of the mushroom according to the present invention. In step (3), the rice seeds before dipping together with the mushroom for 12 hours are taken out, filled in a sterilized bamboo cylinder of step (4), sealed at both ends, and maintained at a temperature of 25 to 45 ° C at a humidity of 60% Aging in a maturing room or incubator for 6 months. Sealing of bamboo containers can be done by tying several layers of Korean paper into a string or using a silicone plug.

Bamboo (Phyllostachys pubescens MAZEL) is a tree belonging to the family Bambusaceae. It has 5 genera, 10 species and 4 varieties. In the oriental medicine, 葉 葉 leaves are used as cough medicine, cough medicine, phlegm medicine, fever medicine, fever reduction medicine, It is said that it is effective for lowering medicine, pesotanoid, and gumtung medicine, and it is said that the tabasma of bamboo is used as a fever reducing medicine, a breeze medicine, and is effective for hypertension, stroke and the like.

Traditionally, bamboo has been used as a container and rice was put into it to make bamboo shoots. When the rice was cooked, the fragrance and the usability of bamboo were transferred to rice to prevent adult diseases such as phlegm removal, angina pectoris and stroke It is known.

The fermentation period of fermented mushroom was firstly absorbed in rice bran at 25 ~ 40 ℃. During the fermentation process, fermented mushroom was used as a useful ingredient of bamboo barrel, . Particularly, rice bran part is mixed with mushroom and bamboo in aging process, so that flavor is added to rice grain and it is aged properly.

That is, in the present invention, the fermented rice is aged together with the chrysanthemum, the bamboo, and the rice husk of the untreated rice, thereby producing the aged rice which is excellent in taste and aroma can do.

After 6 months, the aged rice is taken out of the bamboo barrel, dried, and then ripened to complete the mushroom-ripened rice.

< Example  2> mushroom Moringa  Manufacture of kochujang

1 is a schematic view showing a manufacturing method of a mushroom MORINGGA kochujang according to the present invention. The mushroom of the present invention is prepared by mixing pure water, dry meringue leaf stem and licorice in a weight ratio of 400: 7: 7, boiling in a fire until the total volume is reduced to half, (a) (B) Strain the meringue and liquorice water of step (a) to 40 ~ 50 ℃ and add the crushed mushroom of the same weight as Moringa leaf stem of step (a) (C) The step (c) is a step of preparing a mushroom meringue singer by removing the mushing mushroom myring and the liquorice water, (d) mixing the mushroom meringue syrup and the mushroom-ripened rice flour at a weight ratio of 10: 1, and boiling the mixture in a firebox, Step (d) of preparing mushroom-ripening rice porridge and step (C) mixing the mushroom MORINGGA salt water of step (D), the mushroom-ripening rice porridge and the finely ground red pepper powder of step (E) into a container, and aging the mixture at room temperature for 6 months. Moringa provides a manufacturing method of the kochujang. This will be described in detail as follows.

<Production Example>

(1) Add 400 ml of dry Moringa leaves, 7 kg of stem and 7 kg of licorice to 400 L of clean water. Boil in medium heat. When the water boils, reduce to about flame and boil for about 3 hours until it reaches 200 L.

(2) Cool the water of Moringa and licorice to 40 ~ 50 ℃, add 7kg of crushed carrot mushrooms and incubate for 24 ~ 48 hours.

(3) The mushroom meringue singer is prepared by removing the meringue and liquorice water from the mushroom, and removing the mushroom meringue singer.

(4) Prepare a mushroom Moringa brine by adjusting the salinity to 24% (w / v) by adding sun salt to the mushroom moring syrup produced in the above step (3).

(5) The mushroom-ripened rice powder prepared in Example 1 was added to the mushroom mushroom syrup produced in the above step (3), and the mushroom was killed. Chaga mushroom meringue syrup and chaga mushroom ripened rice powder at a ratio of 10: 1. If the water is 10 liters of myringa and licorice myrrh, then 1 kg of chrysanthemum ripened rice powder is used. Instead of mushroom-ripening rice flour, ordinary rice flour may be used. If you mix the mushroom meringue syrup with the remaining amount of the mushroom mashing rice powder, you can easily mash the mushroom-ripened rice with the mushroom-ripening rice powder.

(6) When the porridge is completed in step (5), the mixture is cooled to room temperature, and then the mugwort Moringa brine prepared in the step (4), the mungbean matured rice porridge produced in step (5), and the finely ground red pepper powder Mix thoroughly and put in a container and mature at room temperature for 6 months. At this time, the weight ratio of the mushroom MORINGGA salt water, the mushroom mature rice porridge, and the finely ground red pepper powder is preferably 1: 1: 2, but not limited thereto.

(7) In the process (6), the kochujang which has been aged for 6 months is cut into 1 ~ 2 m, and then the inner nodule is removed, washed and sterilized in a bamboo container for 1 ~ 2 weeks. Can be completed. (Fig. 2)

 When the temperature and humidity in the bamboo barrel containing the mushroom Moringa hot pepper paste are maintained, the moisture in the mature indoor air is absorbed into the bamboo barrel, and as much moisture as the absorbed moisture is removed from the bamboo flask into the mushroom hot pepper paste, Double the flavor and nutrition of kochujang. The finished mushroom Moringa kochujang can be distributed in a bamboo container.

The present invention relates to a pharmaceutical composition for enhancing the immunity of the body and inhibiting and eliminating cancer cells in the body, preventing chaga mushrooms and hypercholesterolemia, antiinflammatory effect, improving vision, normalizing blood pressure, restoring skin health, improving digestive function , Which is considered to be the best natural antioxidant such as anti-inflammatory, immune system strengthening, atopic improvement, anti-wrinkle and anti-aging, and provides a way to make kochujang, Functional foods and seasonings, which are industrially applicable.

Claims (5)

(A) mixing clean water, dry Moringa leaf stem, licorice at a weight ratio of 400: 7: 7 and boiling in a fire until the total volume is reduced to half;
The water of step (a) above is cooled to 40-50 ° C, and the mushroom is weighed in the same weight as the Moringa leaf stem of step (a), and then the step (b) is carried out for 24-48 hours.
The step (b) is a step (c) of preparing the mushroom moring singer by removing the mushroom myring and the licorice myrrh water,
(D) preparing the mushroom moringa brine by adjusting the salinity of the mushroom moring water of step (c) to 24% (w / v);
Mixing the mushroom meringue syrup with the mushroom-ripening rice powder or rice powder at a weight ratio of 10: 1 and preparing the mushroom-ripened rice porridge or rice porridge by adding to the rice bran; And
(D) mixing the mushroom MORINGGA salt water of step (D), the mushroom-ripening rice porridge or rice porridge and the finely ground red pepper powder of step (E) into a container, and aging the mixture at room temperature for 6 months A method for producing a mushroom moringa hot pepper paste.
The method according to claim 1, wherein in step (b), the weight ratio of the mushroom mori mushroom brine, the mature mature rice porridge or rice porridge, and the finely ground red pepper powder is 1: 1: 2.
The method according to claim 1, wherein the mushroom-
(A) adding and mixing the rice and chaga mushrooms so that the weight ratio of untouched rice and chaga mushrooms is 20: 1;
(B) allowing the rice of the step (A) to be poured and immersed so that the rice without purified water is immersed and left at 40 ° C for 12 hours;
(C) a step of washing and sterilizing the inner part of the bamboo container cut into 1 to 2 m;
The unturned rice obtained in the step (B) was taken out and filled in the bamboo container prepared in the step (C), and both ends of the bamboo container were sealed. Then, in the incubation room or the incubator maintaining the humidity of 60% (D) aging; And
And (E) drying and aging the aged rice aged in the step (D).
The method according to claim 1, wherein the mushroom meringa kochujang is selected from the group consisting of: (1) cutting mature mushroom Meringa kochujang at 1 to 2 m, removing the inner nodule, washing the mushroom, And further comprising a step (S) of further aging for 2 weeks.
A mushroom Meringa hot pepper prepared by a method of manufacturing a mushroom Meringa hot pepper paste according to any one of claims 1 to 4.

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