KR101935996B1 - Steamed rice containing extract of medicinal crops and manufacturing thereof - Google Patents

Abstract

The present invention discloses a process for producing nutritional fried rice.
The method of preparing nutritional scallion according to the present invention comprises the steps of: preparing a dried water-washed wild relish, drying it, pulverizing it to a size of 20 to 500 mesh, The water-washed grains are immersed in the water from the above-mentioned steaming process, and the soaking process called for at the temperature of 18 to 24 ° C for 4 to 8 hours is carried out at a temperature of 20 to 28 ° C for 24 to 48 hours under 5 mm A step of preparing a germinated cereal comprising a germination process for germination; The edible insects are dried and heat treated at a temperature of 80 to 120 ° C for about 1 to 10 seconds to prepare epidermis, and the cut insects are ground to a size of 20 to 500 mesh, An edible insect ring preparation step wherein the component is removed; The germinated grains, alfalfa sprouts and edible insects are immersed in the water from the wild herbs to form rice, and the prepared rice is put into a mold and subjected to pressure and heat.
As described above, the nutritional nourishing rice according to the present invention is produced by using granular processed wild herbs, germinated cereals containing a large amount of active nutrients, and edible insects containing protein and fat, thereby producing excellent nourishment, taste and flavor There is an advantage that it can be provided as a food which can be easily ingested without being burdensome for both sexes.
That is, it is possible to maintain long-term storage while minimizing the destruction of the beneficial active ingredient for the human body, thereby greatly improving the inconvenience and preservability of the distribution and storage of the conventional rice balls and rice balls, Compared to Nurungji, which consists of only simple grains, the active nutrients are germinated, and the edible insects containing the excellent medicinal ingredients of wild herbs and proteins are processed into powders or rings, and they are made into burned rice with burned rice to increase digestion absorption rate , It is possible to easily ingest without any separate cooking process, and it is also possible to increase the satisfaction of consumers for the product by enabling the ingestion with a simple meal substitute such as Nurungjitang.

Description

≪ Desc / Clms Page number 1 > Steamed rice containing extracts of medicinal crops and manufacturing thereof [

More particularly, the present invention relates to a nutritive rice cake and a method for producing the same, and more particularly to a nutritive brow cake which comprises germinated grains rich in active nutrients and an acidic substance excellent in medicine, taste and flavor, The present invention relates to a nutritional fruiting body which can be provided as a substitute for a meal, which is excellent in taste and flavor while containing a large amount of an active ingredient and a nutritional ingredient and can be easily eaten, and a manufacturing method thereof.

Recently, the consumption of instant processed foods has been increasing as the diet has been westernized. In these instant processed foods, vitamins and minerals, which are the fiber and metabolic nutrients that control the sugar metabolism by the digestion and purification, are almost removed. Some of the additives that are harmful to human body such as synthetic preservative, color and flavor to maintain color and flavor, and chemical seasoning to taste are introduced into various channels and act as carcinogenic substances by interfering with the metabolic process of our body , Sodium salt of glutamate, sodium nitrite, and the like are excessively added to cause a mineral imbalance in the human body, resulting in severe clogging due to side effects of various adult diseases.

 As a result, interest in healthy food has been increasing, and Korea has traditionally been a vegetarian diet, but as the income level has increased, the diet has been gradually shifting to meat and instant processed foods. As a result, hypertension, hyperlipidemia, diabetes, obesity There is an increasing trend in the number of people suffering from exposure to various adult diseases.

As a countermeasure, it is recommended to reduce the intake of instant processed foods and meat, and increase the intake of fruits, vegetables and grains. In particular, traditional fermented foods and germinated foods are known to be abundant in various active nutrients that help physiologically active substances and digestive enzymes.

However, since most of the grains are wrapped with a hard shell film and contain toxic substances, they are not easy to ingest, and fermented foods also have a long period of aging process, which is cumbersome and takes a long time. In other words, it is widely known that brown rice, which is widely recommended as germinated grain, is useful for preventing aging and enhancing intestinal function by increasing embryo survival and increasing resistance to diseases and inhibiting oxidation of blood compared to white rice. However, So that it does not chew smoothly, resulting in poor texture and digestibility, and it is difficult to cook with a normal rice cooker.

In addition, conventional fermented foods are obtained by changing the characteristics of foods using microorganisms or enzymes, and the conditions for fermentation are difficult and time-consuming.

In particular, it is virtually impossible for busy modern people to easily ingest germinated foods and fermented foods.

Of course, processed ready-to-eat rice packed in a disposable container is sold in the market so that rice can be easily eaten, but it is simply a form of steamed rice, so that it does not contain the active ingredient of the germinated grain and has a disadvantage of preparing a side dish separately .

In addition, there are rice balls that have been seasoned to eat instantly, or kimbap which is made by cooking rice and various ingredients. However, these rice balls and kimbap are also used as main ingredients for rice, As it is short and easily deteriorated, it is categorized as food requiring caution in summer.

Therefore, it is urgent to develop a food having taste, flavor, and preservability suited to the taste of modern people, while allowing easy ingestion of nutritional components of germinated and fermented foods widely recommended as health foods.

In order to solve such a problem, the present applicant has proposed and registered 'Oriental sushi and its manufacturing method' through Korean Patent No. 10-1163562.

The conventional sushi medicine manufacturing method and the method of manufacturing the same according to the prior art include a preparation step of removing bad grains and sorting and washing the grains suitable for germination; A step called roasting of washed cereals at a temperature of 18 to 24 ° C for 4 to 8 hours; Germination stage in which germinated seeds are germinated at a temperature of 20 to 28 ° C for 24 to 48 hours so as to have germinate shoots of 5 mm or less; Drying the germinated grains and mashing them to produce germinated rice; Adding the salt and the vinegar to the cooked germinated rice to make a lump; Preparing a source mixed with drinking water, vinegar, salt, plum solution and sugar; Selective cleaning of herb leaves and pickling in a pickle sauce for 6 to 24 hours; Washing the pickled herb leaves and dehydrating them, and wrapping the germinated germs; And a packaging step of rapidly freezing the germinated rice wrapped with the herb leaves to produce a sushi product.

In addition, the present applicant has proposed and registered a 'convenience wire using a germinated grain, fermented herb leaves, and miso' through Korean Patent No. 10-1265290, A grain step called washing at a temperature of 18-24 ° C for 4 to 8 hours; Germination stage in which germinated seeds are germinated at a temperature of 20 to 28 ° C for 24 to 48 hours so as to have germinate shoots of 5 mm or less; A doenjang prepared by diluting doenjang in saline at a weight ratio of 1 to 3:10; Adding the germinated grains to a soybean paste at a weight ratio of 1: 1.5, and then boiling the soybeans to prepare miso germinated rice; A step of preparing a ground germinated rice germ which is cooked and pulverized so as to have a size of 150 to 200 mesh; Herb leaf picking step in which the selected herbicide leaves are soaked in brine for 50 to 70 minutes and then washed with water to remove salt; Herb leaf fermentation step of inoculating lactic acid bacteria to the herb leaves with salinity removed and fermenting them in a fermentation chamber at a temperature of 28 to 45 ° C for 24 to 48 hours; A step of preparing a pulverized herb leaf which is obtained by drying fermented herb leaves and pulverizing the leaf so as to have a size of 150 to 200 mesh; And a finishing step of mixing the ground germinated rice and the pulverized herb leaves at a weight ratio of 10: 1. The method for manufacturing a convenience wire using the germinated grains, fermented herb leaves and doenjang is disclosed.

The applicant of the present invention has proposed and registered a 'method of preparing a medicinal material and a horseradish powder composition and a method of manufacturing rice using this composition' through Registration No. 10-1455252. In claim 1 of the present invention, Wherein the germinated grains are ground to a size of from 20 to 500 mesh each, and wherein the germinated grains are washed with the washed cereal grains For 4 to 8 hours at a temperature of 18 to 24 ° C and then germinated at a temperature of 20 to 28 ° C for 24 to 48 hours at a temperature of 20 to 28 ° C. The germinated seeds are germinated to have a diameter of 5 mm or less. The above medicinal composition may be any one or all of Danggulle, Hwangjeong, and safflower seeds, and the above-mentioned algae may be selected from the group consisting of leek, sesame leaf, modern green tea, lettuce, wormwood, · Sal · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · Wort, horseradish, mustard, mustard sprout, seaweed, seaweed, kelp, top, canola, parchment, green tea, hearing, bean sprouts, bracken, eggplant, cucumber, burdock, hostess, caterpillar fungus, situation mushroom, mushroom mushroom, One or more of natural herbs, side dishes, and mushrooms is boiled in boiling water for 30 seconds to 3 minutes, and then either dehydrated or naturally dried is used, and the additives are selected from the group consisting of nori rice, nuts, A sweet potato, a bamboo shoot, a raisin, and a syrup, and a method for producing a composition including a wild rice powder.

However, the registered patent proposed by the applicant of the present invention has a disadvantage in that the content of protein and fat is low in terms of nutrition because the main ingredient is composed of only cereals and herbs, and it is difficult to store for a long time, There has been a problem of a serious problem.

On the other hand, it is known that there is a rice gruel as a food which can be easily ingested and can be stored for a long time, and in the case of Donguibogam, it is said that it has an efficacy of excelling digestion and toxicity by being called "

Korean Patent No. 10-1447323 discloses a method for manufacturing windbreak rubbing paper and a windbreak rubbing paper produced by the method, and a method for preparing rice bran paper at high temperature and high pressure, Lt; / RTI >

In another prior art, Korean Patent Registration No. 10-1267478 discloses a method for preparing rice cake by adding Sira and Chongkukjang flour to rice through a rice cake containing Siragusa and Chungkukjang and a food and manufacturing method using the same ,

Another prior art is a method for manufacturing rice by preparing a rice with rice paddies by boiling the medicinal material through the method of 'Preparation of Instant Nurungji', Korean Patent No. 10-1043452, .

However, the conventional rice nugongs are merely a mixture of windblown leaves, seaweed, chungkukjang, and medicinal materials, and thus have a disadvantage in that the content of protein and fat is low in terms of nutrition. There was an impossible problem.

Patent No. 10-1265290, 'Convenience wire using germinated grain, fermented herb leaves and doenjang and method for producing the same' Korean Patent Registration No. 10-1455252, " Method for manufacturing a raw material and an almond powder composition, and a method for producing rice using the composition " Patent No. 10-1447323, " Method for manufacturing windbreak rubbers and windbreak rubbers produced thereby "

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the problems of the prior art as described above, and an object of the present invention is to provide a method for producing germinated cereal grains which is processed into a granular form and contains dietary fiber and medicinal ingredients in abundance, And nutritional fungi that can be easily ingested into a snack that can be consumed without a separate cooking process or a simple substitute for the meal by maintaining the inherent taste and shape of the rice noodle by mixing edible insects rich in protein and fat, .

In addition, the present invention aims at the development and provision of foods that help increase the income of farm households and maintain the health of the people by preventing the lifestyle-related diseases caused by erroneous eating habits of modern people and contributing to a healthy life and further expanding the production of agricultural products .

In order to accomplish the above object, the present invention provides a method of preparing a fermented nourishing rice according to the present invention, comprising: preparing a dried wild herb by boiling the dried wild herb with a size of 20 to 500 mesh; The water-washed grains are immersed in the water from the above-mentioned steaming process, and the soaking process called for at the temperature of 18 to 24 ° C for 4 to 8 hours is carried out at a temperature of 20 to 28 ° C for 24 to 48 hours under 5 mm A step of preparing a germinated cereal comprising a germination process for germination; The edible insect is washed and dried at a temperature of 80 to 120 ° C for 1 to 10 seconds to prepare a cuticle. The cuticle is cut into 20 to 500 mesh size, Preparing the edible insect annulus; And a molding step in which the germinated grains, the alfalfa sprouts and the edible insect circles are immersed in water dewatered in wild herbs to form rice, and the prepared rice is spread in a mold and injected with pressure and heat to form the rice cake. .

As a preferred feature of the present invention, the germinated grains include at least one of rice flour, brown rice, brown rice, glutinous rice, black rice, barley, wheat, sorghum, joe, bean, yulmu, corn, mung bean,

The wild herbs are leek, sesame leaf, modern, cold, lettuce, mugwort, cowberry, celery, rope wheel, red pepper herb, rapeseed herb, motherwort, kale nets, manure, carrot, crustacean, parsley, spinach, · Cabbage · Scallop · Broccoli · Cauliflower · Soya · Onion · Radish · Bell pepper · Mulberry · Wasabi · Mushrooms · Mustard sprouts · Seaweed · Seaweed · Sea tangle · Tart · Soybean leaves · Parasitic · Green tea · Hearing · Bean sprouts · Bracken · Eggplant Cucumber, Burdock, Host, Cordycepsum, Situ mushroom, Chaga mushroom, Rootstock mushroom, Nepali, Side mushrooms, Mushrooms are boiled for 30 seconds to 3 minutes in boiling water, then dehydrated or dried Which one is used.

In another preferred aspect of the present invention, the germinated grains are dried in a dryer for 16 to 48 hours or naturally dried for 24 to 72 hours; And pulverizing the dried balm grains to a size of 20 to 500 mesh.

In another preferred aspect of the present invention, the edible insect is selected from the group consisting of a brown larva, a white spotted flower larva, a long beetle larva, a wheat worm, a fingernail worm, a scorpion, a scorpion, a grasshopper, A flower bud, and a silkworm pupa.

According to the present invention, the nutritive nurung juice according to the present invention is produced by using granular processed wild herbs, germinated grains containing a large amount of active nutrients, and edible insects containing protein and fat, There is an advantage that it can be provided as a food which can be easily ingested without being burdened by an aged person.

That is, it is possible to maintain long-term storage while minimizing the destruction of the beneficial active ingredient for the human body, thereby greatly improving the inconvenience and preservability of the distribution and storage of the conventional rice balls and rice balls, Compared to Nurungji, which consists of only simple grains, the active nutrients are germinated, and the edible insects containing the excellent medicinal ingredients of wild herbs and proteins are processed into powders or rings, and they are made into burned rice with burned rice to increase digestion absorption rate , It is possible to easily ingest without any separate cooking process, and it is also possible to increase the satisfaction of consumers for the product by enabling the ingestion with a simple meal substitute such as Nurungjitang.

In addition, by developing new products in addition to the rice (organic) produced in the region, it induces the inflow of the population of ear and aged villages by stabilizing the price of agricultural products and creating jobs according to the utilization method of surplus agricultural products, It is anticipated that it will be possible to develop various products such as the experience of making rice cake and to promote tourism.

For example, the Sancheong region where the present applicant is located not only produces a large amount of high-quality organic rice but also produces various eco-friendly herbs with excellent medicinal properties in the pure Jirisan Sancheong, It is possible to increase the income of the farmers through the increase and to activate the region.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to that, terms and words used in the present specification and claims should not be construed in a conventional and dictionary sense, and the inventor may properly define the concept of the term in order to best explain its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

FIG. 1 is a block diagram for explaining a method of manufacturing a nutritive rice cake according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, configurations and operations of embodiments of the present invention will be described in detail with reference to the accompanying drawings. It is to be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but on the contrary, is intended to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. It is noted that the terms "comprises" or "having" in this application are intended to specify the presence of stated features, steps, operations, components, parts, or combinations thereof in one or more other features or acts, , Components, parts, or combinations thereof, as a matter of convenience, without departing from the spirit and scope of the invention. That is, throughout the specification, when an element is referred to as "comprising ", it means that it can include other elements, not excluding other elements unless specifically stated otherwise.

Also, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

Hereinafter, a detailed description of well-known functions and configurations that unnecessarily obscure the gist of the present invention will be omitted so as not to obscure the gist of the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Accordingly, the shapes and sizes of the elements in the drawings and the like can be exaggerated for clarity.

FIG. 1 is a block diagram for explaining a method of manufacturing a nutritious burned rice according to the present invention. In FIG. 1, a preparation step s10 for preparing a wild herb selection, a preparation step g20 for germinating cereals, And a step of forming a rice cake (s40).

The present invention relates to a method for producing germinated germinated cereals by crushing various germinated seeds and edible insects into a ring form, shaping the cooked rice, and then molding the baked rice using a baking sheet forming mold. .

First step (s10): Preparation step of wild relish.

The wild herbs in the present invention are leek, sesame leaf, modern, cold, lettuce, wormwood, cowberry, celery, cigarette wheel, pepper, herb, rapeseed, kale, net, manure, carrot, Paprika, cabbage, cabbage, scallop, broccoli, cauliflower, soya, onion, radish, bell pepper, mulberry, wasabi, mustard, mustard sprout, seaweed, seaweed, kelp, tortoise, canola leaf, green tea, hearing, bean sprouts, bracken · Garlic · Cucumber · Burdock · Host · Cordycepsum · Mushroom · Chaga mushroom · Rootstock Mushrooms, natto, side mushrooms and mushrooms are boiled for 30 seconds ~ 3 minutes in boiling water, May be used. In addition, various known herbs or wild vegetables or edible leaves or vegetables may be used.

First, prepare various wild vegetables and wash them several times in clean water to remove foreign substances and wash them.

Then, the water-washed wild herbs were added to the boiled water and boiled for 20 ~ 500 mesh using a pulverizer. At this time, there is a possibility that a shape change such as crushing may occur due to a large amount of water contained in the matured wild relish, so it is preferable to put it in a drier and dry it before pulverizing. It is sufficient that appropriate pulverization can be carried out according to the method of the present invention.

In the present invention, various edible vegetables, vegetables, medicinal leaves, fruit or root vegetables may be added in addition to the wild relatives.

Second step (s20): the step of manufacturing germinated grains.

The grain used in the present invention suggests that cereals having good germination rate and producing active nutrients beneficial to the human body during germination are used. Typical examples thereof include brown rice, brown rice glutinous rice, black rice, barley, wheat, sorghum, Corn, green beans, sesame seeds, rice, etc. are used. Since these grains are mixed in an appropriate ratio in consideration of the digestibility and the texture, rather than being all mixed at the same ratio, the rice is to be formed. Therefore, the blending ratio is not suggested because the blending ratio can be appropriately changed. However, the proportion of brown rice, brown rice, glutinous rice, barley, sorghum and sorghum may be much higher than that of other grains.

First, it is cleaned by using clean water while removing the foreign matter and bad form contained in the grain, and separates the grains suitable for germination from the grain which is not suitable for germination.

Then, the washed cereals are subjected to a flushing process at a temperature of 18 to 24 ° C for 4 to 8 hours depending on the kind of the cereals. At this time, the water used for reclaiming the grains uses water that has been used in the process of steaming the wild herbs.

This is a preliminary step for inducing germination by supplying moisture to the grains, which is usually dipped in lukewarm water or continuously sprayed with lukewarm water.

It is preferable that germination is carried out in which the grains having been subjected to the above-mentioned steps are germinated at a temperature of 20 to 28 ° C for 24 to 48 hours, and germination of the germinated germs is preferably 5 mm or less. After germination process, the germicidal action of the grain makes the fiber of the outer skin softened and active nutrients are produced. For example, it is known that germinated soybean produces vitamin C and germinated brown rice produces vitamin amino acid enzyme and the like.

The germinated grains after the germination process can be further dried using a dryer or natural drying, and the drying process will be described in detail. The drying process using the dryer and the drying process using sunlight Natural drying method. For the forced drying method, it is dried using a grain dryer for 16 to 48 hours. The natural drying method is drying in the sun for 24 to 72 hours. At this time, the moisture content of grain is about 5 ~ 20%.

The germinated grains having been subjected to the drying process can be pulverized to a size of 20 to 500 mesh using a pulverizer so as to have a uniform size.

Third step (s30): preparation step of edible insects.

In the present invention, the edible insect is selected from the group consisting of a brown larva, a white spotted larva, a ladybug larva, a wheat worm, a fingernail worm, a scorpion, a scorpion, a grasshopper, a pupa, Either one or more than one may be used, and edible insects may be used.

To summarize the nutrients of these edible insects, the carcasses contain 3% carbohydrate, 65% protein, 21% fat and 11% other, while pork contains 0.2% carbohydrate, 33% protein, And 65% of the others, 1.8%. The chicken contains 0.1% of carbohydrates, 65% of protein, 29% of fat and 5.9% of others. As can be seen, insects have higher protein content than meat It can be seen that it is high.

In addition, the silkworm pupa contains 4% carbohydrate, 22% protein, 13% fat and 61% other, and Cricket contains 0% carbohydrate, 26% protein, 11% fat and other 63% The locusts contain carbohydrate 10%, protein 58%, fat 17% and other 15%, carnivorous 20%, protein 57%, fat 9% and other 14% %, And other 19%.

Compared to meat, edible insects are rich in nutritional value and high in protein content. In the case of fat, it is found to be intermediate between animal oil and vegetable oil. It is confirmed that oleic acid and linoleic acid, which are unsaturated fatty acids, are abundant. In particular, fat is an important energy source of the human body and it generates calories of 9 kilocalories per gram. In particular, the unsaturated fatty acids contained in insects have a low melting point and are present in liquid state at room temperature, It is known that the unsaturated fatty acids have a high melting point and exist as solid in the human body and have an adverse effect on the cardiovascular system.

These edible insects are not only inconvenient to ingest but also have a concern about deterioration due to rancidity due to a preservative ingredient contained in edible insects. Therefore, in the present invention, through the following process, ingestion is facilitated and digestion absorption rate is increased Respectively.

First, the selected edible insects are washed with water using a clean water, and then put into a dryer to dry the surface of the skin to dryness.

The dried edible insect is heat treated at a temperature of 80 to 120 ° C for 1 to 10 seconds to heat and treat the fine hair, legs or foreign substances on the skin. The heat treatment method at this time can be performed by a method of applying heat directly by using a gas torch or the like and a method of heating the food after inserting edible insects into a cooking tool such as a frying pan.

The edible insects that have undergone the epidermis cleaning process are pulverized by a pulverizer to a size of 20 to 500 mesh. This crushing process is to break up the shape of the edible insects so as to minimize disgust at the time of ingestion and to facilitate the extraction of the preservative component during the following steaming process.

The edible insects that have undergone the above-mentioned steaming process are added to a boiling machine to be diluted to remove the preservative component. This is because the edible insects have a high content of the preservative component, so that the deterioration of rancidity and the like is likely to occur over time. Of course, if it is possible to remove the fat component, it is also possible to carry out a steaming or roasting method other than the steaming method.

Fourth step (s40): the step of forming the rice cake.

The germinated grains, the wild relish ring and the edible insect ring are immersed in the water generated in the process of cooking the wild relish, and the cooked rice is spread on the mold and injected with pressure and heat to form the burned rice.

Meanwhile, although the present invention exemplifies the preparation of the rice gruel by using germinated grains alone, it is also possible to produce the rice gruel by mixing the germinated grains and the called grain at an appropriate ratio. For example, a mixture of 20-80 weight ratio of germinated grain, 5 ~ 80 weight ratio of wild ginseng, 2 ~ 30 weight ratio of edible insects and 100 weight ratio of water is mixed with 100 weight ratio of cereal grains, and the rice thus prepared is uniformly thickened You will be able to shape the rice cake after spreading it.

The baked nori rice which has been formed is subjected to a packaging process for the distribution of the product. The packaging process may be a known packaging method. For example, vacuum packaging may be performed after passing through the ultraviolet sterilization process. It is also possible to add a preservative having a natural antiseptic component during the packaging process.

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 that various changes and modifications may be made therein without departing from the spirit and scope of the invention. It is obvious to those who have knowledge. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

Claims (5)

Leek, sesame leaves, modern, cold, lettuce, wormwood, cucumbers, celery, cigarette wheels, red pepper herbs, oilseed rape, mother-of-pearl, kale, net, manure, carrot, crushed greens, parsley, spinach, chrysanthemum, paprika, zucchini, cabbage, · Broccoli · cauliflower · soya · onion · radish · green pepper · mulberry · horseradish · mustard · mustard sprouts · seaweed · seaweed · kelp · top · canola · parasit · green tea · hearing · bean sprouts · bracken · eggplant · cucumber · burdock · The wild herbs which are at least one of the host, the Chinese cabbage, the mushroom, the mushroom and the mushroom are washed with water, boiled in boiling water for 30 seconds to 3 minutes, dehydrated or dried naturally, Milling the mixture into a size of 20 to 500 mesh,
Washed rice grains of at least one of rice, brown rice, brown rice, glutinous rice, black rice, barley, wheat, sorghum, joe, bean, yulmu, corn, green bean, and sesame are immersed in the above- The germination process in which the germination process called germination at the temperature of 18 ~ 24 ℃ and the germination of the germinated seeds at 24 ~ 48 hours at 20 ~ 28 ℃ is carried out at a temperature of 20 ~ 28 ℃, Drying the seeds for 24 to 72 hours, drying the seeds for 24 to 72 hours, and pulverizing the dried germinated grains to a size of 20 to 500 mesh using a grinder so as to have a uniform size;
It may be any one or more of brown gibberish larvae, white spotted flower larvae, longevity beetle larvae, wheat worms, fingernail worms, scorpions, scorpions, grasshoppers, pupae, larvae, The edible insects are washed, dried, and treated with a heat treatment at a temperature of 80 to 120 ° C for 1 to 10 seconds to prepare a cuticle. The cuticle of the insects is ground to a size of 20 to 500 mesh, An edible insect ring preparation step wherein the component is removed;
A molding step of dipping the germinated grains, alfalfa sprouts, and edible insect circles in water for springing from wild herbs to form rice, spreading the prepared rice in a forming mold, applying pressure and heat to the rice gruel;
≪ RTI ID = 0.0 > 1, < / RTI > delete delete delete A nutritional fried rice characterized by being produced according to the method according to claim 1.

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