KR102262551B1 - Manufacturing Method of Soup using Chicken Breast and Soup Composition using Chicken Breast - Google Patents

Abstract

The present invention relates to a method for manufacturing porridge using chicken breast and a porridge composition using chicken breast. The method includes: a step of spraying 1 to 5 parts by weight of fermented astragalus extract to 100 parts by weight of chicken breast (step 1); a step of putting 10 to 20 parts by weight of brown rice in 100 parts by weight of seaweed water and immersing it for 4 to 5 hours at 15 to 25 degrees Celsius (step 2); a step of putting 10 to 20 parts by weight of barley in 100 parts by weight of goji berry extract and immersing it for 1 to 2 hours at 15 to 25 degrees Celsius (step 3); a step of making a mixture by mixing 35 to 40% by weight of brown rice immersed in the seaweed water, 25 to 30% by weight of barley immersed in the goji berry extract, 5 to 10% by weight of chicken breast sprayed with the fermented astragalus extract, 20 to 25% by weight of purified water, 1 to 5% by weight of carrot, 1 to 5% by weight of onion, and 1 to 5% by weight of garlic (step 4); and a step of heating the mixture to prepare porridge using chicken breast (step 5). According to the present invention, immunity can be improved and intake by diabetic patients is possible.

Description

The manufacturing method of porridge using chicken breast and porridge composition using chicken breast {Manufacturing Method of Soup using Chicken Breast and Soup Composition using Chicken Breast}

The present invention relates to a method for producing porridge using chicken breast and a porridge composition using chicken breast, and more particularly, to a method for producing porridge using chicken breast, which can improve immunity and can be consumed by diabetic patients, and It relates to a porridge composition using chicken breast.

In general, it is used as a substitute for porridge, delicacies, health food, treatment food, patient food, and guhwang food. The basic form of porridge is white porridge, which is made by frying white rice as it is, then pouring water and boiling it. Mieum, which is thinner than porridge, and Eungi, which is made with starch powder, raw rice porridge, which is made by grinding grain coarsely, and female porridge made by boiling grain powder in rice water, which is obtained by sieving through a sieve after sufficiently selecting grains. According to the main ingredients, it can be divided into white porridge, red bean porridge, millet porridge, sesame porridge, pine nut porridge, pumpkin porridge, vegetable porridge, abalone porridge, oyster porridge, and meat porridge.

On the other hand, chicken breast is a muscle covering the breast from the wings and beak side of a chicken, and has the highest amount of meat among chicken parts and does not include bones. Since the breast consists only of white muscle fibers, the flesh has a pale pink or white color. In this area, the muscle fiber bundles are thin and softly stretched in a certain direction. Breast meat has the lowest fat content among chicken cuts, but contains the most protein, and contains more essential amino acids, including methionine, than beef. Chicken breast has almost no fat content and is rich in protein, so it is low in calories (102 kcal per 100 g) and the taste of the meat is very light. Therefore, chicken breast is widely used as a diet food. However, since it is composed only of white muscle fibers, the juice is easily lost and the texture can become crumbly even if heated even a little. Therefore, despite its high nutritional value, chicken breast is less popular among chicken cuts.

Republic of Korea Patent Publication No. 10-1943377 (2019.01.29.) discloses a porridge composition with improved functionality and storage properties and a method for manufacturing the same.

The above patent has the advantage of improving the texture of porridge and increasing its storage properties by blanching the chicken breast and then freeze-drying it, but has a disadvantage in that it does not improve immunity.

KR 10-1943377 B1 2019.01.29.

It is an object of the present invention to provide a method for producing porridge using chicken breast and a porridge composition using chicken breast, which can improve immunity.

Another object of the present invention is to provide a method for producing porridge using chicken breast and a porridge composition using chicken breast, which can be ingested by diabetic patients.

In order to achieve the above object, the present invention provides the following means.

The present invention comprises the steps of spraying 1 to 5 parts by weight of astragalus extract fermented product to 100 parts by weight of chicken breast (step 1); Putting 10-20 parts by weight of brown rice in 100 parts by weight of seaweed water and immersing it at 15-25 ℃ for 4-5 hours (step 2); Putting 10-20 parts by weight of barley into 100 parts by weight of Goji berry extract and immersing it at 15-25° C. for 1-2 hours (step 3); 35-40% by weight of brown rice immersed in the green tea water, 25-30% by weight of barley immersed in the goji berry extract, 5-10% by weight of chicken breast sprayed with the fermented Astragalus extract, 20-25% by weight of purified water, carrots 1 to 5% by weight, 1 to 5% by weight of onion, and 1 to 5% by weight of garlic to make a mixture by mixing rolls (step 4); and heating the mixture to prepare porridge using chicken breast (step 5); It provides a method for producing porridge using chicken breast, comprising a.

In the step 1, the fermented Astragalus extract is added 600-700 parts by weight of purified water to 100 parts by weight of astragalus, extracted at 100-105° C. for 8-10 hours, and 2-4 parts by weight of the first mixed bacteria to 100 parts by weight of the astragalus extract. Add parts and ferment for 24 to 25 hours at 25-30° C., and the first mixed bacteria includes 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of yeast.

In step 2, the green tea water is added to 100 parts by weight of purified water, 30 to 35 parts by weight of green tea, 5 to 10 parts by weight of bitter melon, 1 to 5 parts by weight of pork potatoes, and 1 to 5 parts by weight of yacon tubers, and 10 at 90 to 100 ° C. Prepared by filtration after heating for ~12 hours.

In step 3, the Goji berry extract is prepared by adding 30 to 35 parts by weight of Goji berry to 100 parts by weight of purified water, heating at 90 to 100° C. for 10 to 12 hours, and then filtering.

In addition, the present invention, 35-40% by weight of brown rice immersed in seaweed water, 25-30% by weight of barley immersed in Goji berry extract, 5-10% by weight of chicken breast sprayed with fermented Astragalus extract, 20-25% by weight of purified water %, including 1 to 5% by weight of carrots, 1 to 5% by weight of onions and 1 to 5% by weight of garlic, including a porridge composition using chicken breast.

100 parts by weight of the porridge composition using the chicken breast additionally comprising 1 to 5 parts by weight of an immunity enhancing agent, wherein the immunity enhancing agent is 80 to 85% by weight of baekchul extract fermented product, 10 to 15% by weight of aronia powder, and 3 to propolis powder It contains 7% by weight, and the fermented baekchul extract is added to 100 parts by weight of baekchul and 600 to 700 parts by weight of 70% (v/v) ethanol and extracted at 65 to 70° C. for 24 to 25 hours, and 100 parts by weight of the baekchul extract. 1 to 3 parts by weight of the second mixed bacteria is added to the mixture and fermented for 14 to 15 hours at 15 to 20° C., and the second mixed bacteria is 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Hongkukbacillus and 5 to 15% by weight of Bacillus subtilis. Including %.

1 to 5 parts by weight of an antidiabetic enhancer additionally included in 100 parts by weight of porridge using the chicken breast, wherein the antidiabetic enhancer is 40 to 50% by weight of fermented fermented seaweed extract, 30 to 40% by weight of fermented Moringa extract and Contains 15 to 25% by weight of beet extract and fermented seaweed, and the fermented fermented seaweed extract is placed in 100 parts by weight of 100% by weight of fermented fermented fermented seaweed, and 300-400 parts by weight of 80% (v/v) ethanol is subjected to ultrasonic extraction for 14 to 16 hours, Add 1-3 parts by weight of Hwangguk-gyun to 100 parts by weight of the fermented seaweed extract and ferment at 15-20 ℃ for 30-32 hours, and the fermented Moringa extract is 90% (v/v) to 100 parts by weight of Moringa leaves. Add 700-800 parts by weight of ethanol and extract under reflux, add 1-3 parts by weight of white chrysanthemum to 100 parts by weight of moringa leaf extract, and ferment at 26-30° C. for 24 to 25 hours, and the beet extract fermented product is 100 parts by weight of beets Add 500 to 600 parts by weight of purified water to the part, extract hot water at 105 to 110° C. for 3 to 4 hours, add 1 to 3 parts by weight of photosynthetic bacteria to 100 parts by weight of beet extract, and ferment at 20 to 25° C. for 14 to 15 hours. .

There is an advantage of improving immunity to porridge using chicken breast according to the present invention.

In addition, there is an advantage that the dead diabetic patients using the chicken breast according to the present invention can be consumed.

Hereinafter, the present invention will be described in detail.

First, a method for producing porridge using chicken breast according to the present invention will be described.

The method for producing porridge using chicken breast of the present invention,

Spraying 1 to 5 parts by weight of fermented Astragalus extract to 100 parts by weight of chicken breast (step 1);

Putting 10-20 parts by weight of brown rice in 100 parts by weight of seaweed water and immersing it at 15-25 ℃ for 4-5 hours (step 2);

Putting 10-20 parts by weight of barley into 100 parts by weight of Goji berry extract and immersing it at 15-25° C. for 1-2 hours (step 3);

35-40% by weight of brown rice immersed in the green tea water, 25-30% by weight of barley immersed in the goji berry extract, 5-10% by weight of chicken breast sprayed with the fermented Astragalus extract, 20-25% by weight of purified water, carrots 1 to 5% by weight, 1 to 5% by weight of onion, and 1 to 5% by weight of garlic to make a mixture by mixing rolls (step 4); and

preparing porridge using chicken breast by heating the mixture (step 5);

includes

Step 1 is a step of spraying 1-5 parts by weight of fermented Astragalus extract to 100 parts by weight of chicken breast.

The present invention has the advantage of improving immunity by spraying fermented Astragalus extract on chicken breast.

If less than 1 part by weight of fermented Astragalus extract is sprayed on 100 parts by weight of the chicken breast, there is a slight problem in improving immunity, and if sprayed in excess of 5 parts by weight, there is a problem in that the bitter taste of Astragalus is strong.

The astragalus ( Astragalus membranaceus ) is a dried root of a perennial herb belonging to the legume family, Astragalus membranceus bunge , and the peeled roots of other plants of the genus Astragalus, and in Asia, such as Korea, Japan, Russia, Taiwan, and Central Asia. Widely distributed in parts of Europe and Africa. In oriental medicine, since ancient times, it has been mainly used as a tonic and herbal medicine with energy next to ginseng. Main ingredients include triterpenoids, isoflavonoids, polysaccharides, etc., antioxidant effect, liver function protective effect, antiviral effect, antihypertensive effect, cell growth effect, immune enhancement works, etc.

The fermented Astragalus extract is added 600-700 parts by weight of purified water to 100 parts by weight of Astragalus, extracted at 100-105° C. for 8-10 hours, and 2-4 parts by weight of the first mixed bacteria is added to 100 parts by weight of the Astragalus extract, and 25- Fermentation at 30°C for 24 to 25 hours.

The first mixed bacteria includes 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of yeast.

The bacilli present in natto straw bacteria (Bacillus natto) is attached to the approximately 10 million at a straw bundle, and the size of the bacteria has a length 2.33 microns, a width of 1 micron and has a property to form spores for the preservation of the species .

Wherein the yeast is made to my process Lucy (Saccharomyces rouxii), three Levy cyano as Saccharomyces My process as Saccharomyces (Saccharomyces cereviciae), my process Ob pole miss in Saccharomyces (Saccharomyces oviformis) and My process stay Neri (Saccharomyces steineri) in Saccharomyces Any one selected from the group may be used.

The yeast may use any one selected from the group consisting of Aspergillus oryzae (Aspergillus oryzae) and Aspergillus sojae (Aspergillus sojae).

The step 2 is a step of putting 10-20 parts by weight of brown rice in 100 parts by weight of seaweed water and immersing it at 15-25 ℃ for 4-5 hours.

The present invention has the advantage of increasing the effect of lowering the glycemic index by immersing the brown rice in green tea water.

The brown rice is effective in preventing and treating constipation and various adult diseases as a report of dietary fiber, and it is a recommended food for diabetic patients because it lowers the glycemic index, and the protease inhibitor contained therein has the effect of slowing the progression of cancer, It contains a lot of ingredients effective for the human body, such as reducing oxidation and lowering the incidence of colorectal cancer, and preventing the absorption of excess calcium by preventing the absorption of calcium.

The green tea water is added to 100 parts by weight of purified water, 30 to 35 parts by weight of green tea, 5 to 10 parts by weight of bitter melon, 1 to 5 parts by weight of pork potatoes, and 1 to 5 parts by weight of yacon tubers, and heated at 90 to 100° C. for 10 to 12 hours. After that, it is prepared by filtration.

The green tea is an annual grass growing on mudflats along the west coast of Korea, and its main components are enzymes and minerals, such as calcium, magnesium, potassium, iron, phosphorus, manganese, zinc, iodine, copper, nickel, chromium, cobalt, vanadium, sodium, chlorine, uronic acid and It contains a large amount of natural fiber, and general components include moisture, ash, crude protein, crude fat, carbohydrate, etc., and contains vitamins B1, B2, vitamin C, vitamin E, niacin and alkaloids. Among them, sodium contains 1000 to 1000 mg of sodium per 100 g of green tea. In addition, it contains a large amount of glutamic acid, aspartic acid, tyrosine, lysine, taurine, betaine, choline and proline as amino acids. It also contains various minerals found in seawater. In particular, green tea is a halophyte that grows naturally in inland areas such as salt fields or mudflats, absorbing various components, including salt dissolved in seawater or mudflats. Unlike seaweeds such as seaweed and kelp, it is exposed to direct sunlight and air and is not harmful through photosynthesis. It has the characteristic of filtering out ingredients and keeping only good ingredients for its own growth. As described above, the effects of green tea containing all the trace elements of seawater are diverse. When taken as food, choline contained in green tea increases the level of acetyl choline in the body, and by stimulating parasympathetic nerves in the body to lower blood sugar levels, the prevention and treatment of diabetes can be obtained. In particular, various trace elements and enzymes contained in green tea remove intestinal sukbyeon, break down fat in the body and send it out of the body, thereby improving constipation, improving obesity, and sukbyeon sticking to the intestinal wall. It strengthens the heart, removes cholesterol and triglycerides in the blood, purifies the blood, improves blood circulation, and improves high blood pressure and low blood pressure. In addition, green tea has the effect of preventing and improving various adult diseases and osteoporosis.

The above-mentioned bitter melon is a creeping annual herb belonging to the Cucurbitaceae family, which is native to tropical Asia, and its scientific name is Momordica charantia Linn, and is commonly called bitter melon and balsam pear. The stem is thin and grows to 3~7m in length and may grow larger. The leaves are alternate phyllotaxis, the petiole is long, and the fruit is long oval, narrow at both ends, and has hump-like projections at first, but turns green, light green, or yellowish red as it ripens. Young fruits and red seed coats are mainly edible, and seeds have been mainly used for medicinal purposes, and have been known to have a hypoglycemic effect in diabetic patients. As the components of bitter gourd, fruit contains caratin (a mixture of β-sitosterol-β-d-glucoside and 5,25-stigmastadien-3β-ol-β-d-glucoside), 5-hydroxy tryptamine, and amino acids. It has been reported that fruits contain Momorcine, seeds contain various fatty oils (palmitic acid, stearic acid, oleic acid, alpha-eleostearic acid), and momorcin.

The pork potato ( Jerusalem artichoke ) is native to North America, and is a perennial plant of the Asteraceae family, so it grows well without fertilizer because it is a wild crop, and it is strong against pests and diseases and grows well in bad climatic conditions. Since ancient times, it has been known as a bulbous crop that is beneficial to the human body enough to be used as an important herbal medicine, and contains a large amount of inulin, which does not decompose well in the body, so it does not raise blood sugar after ingestion, but rather drops it to strengthen the pancreas. It is known to improve insulin secretion.

The yacon ( Smallanthus sonchifolius ) is a perennial plant belonging to the Asteraceae (Compositae), and its origin is Ecuador and Peru in the Andes region of South America, and has been used as food and folk medicine for the Indians of the alpine region. It is currently cultivated all over the country. It has been reported that water-soluble extracts of yacon leaves have an effect of lowering blood sugar in rats, and components having such pharmacological effects in the extract include chlorogenic acid, caffeic acid, and ferulic acid. It has been reported that phenolic compounds such as ), which exhibit strong antioxidant activity, can be utilized as a preventive and therapeutic agent for chronic diseases caused by active radicals. The tuber (root) of yacon is similar in appearance to that of a sweet potato and tastes sweet and refreshing like a pear. Yacon tubers contain a large amount of phenolic compounds and fructo-oligo sugar, and are known to be effective in diabetes. In Japan, yacon tubers are already used as a dietary supplement for people suffering from diabetes. Yacon contains a large amount of fructose, glucose, sucrose, fructooligosaccharide and inulin as carbohydrates, and no starch. Among them, fructooligosaccharide is a non-toxic sweetening substance that serves as food for the intestinal lactic acid bacteria, Bifidus, to increase them to promote digestion and improve the intestinal flora, thereby improving the intestinal tract. In particular, fructose contained in yacon has a sugar content of 1.5 to 2.0 times higher than that of sucrose, which is used as the main sweetener, has a slow intestinal absorption rate, and is difficult to absorb and use in the body. It can be a useful alternative sweetening source. In addition, yacon tubers contain more alkaline elements than other vegetables and fruits, and contain 21 types of free nitrogen compounds, among which amino acids such as asparagine, glutamine, proline, arginine, and amides are relatively high. is contained.

Step 3 is a step of putting 10-20 parts by weight of barley in 100 parts by weight of Goji berry extract and immersing it at 15-25° C. for 1-2 hours.

The present invention has the advantage of increasing the effect of lowering the glycemic index by immersing the barley in the extract of Goji berry.

The barley contains more than twice as much vitamin B _{1 as} rice and contains a _{large amount of vitamins B 2} , B ₆ and pantothenic acid, and combines with other nutrients to synthesize nutrients beneficial to the human body. It is beneficial for control, diuresis, cholesterol digestion and prevention of geriatric diseases.

The Goji berry extract is prepared by adding 30 to 35 parts by weight of Goji berry to 100 parts by weight of purified water, heating at 90 to 100° C. for 10 to 12 hours, and then filtering.

The wolfberry has a scientific name Lycium chinese Miller and refers to the fruit of a creeping shrub reaching 4 m in length in the solanaceae family, also called goji, capsicum, and water pepper tree, and the root of this plant is called phalanx, and the stem bark is called gugu. These goji berries contain vitamins, carotenoids zeaxanthin, physalien, and scopletin. In particular, diosgenin is a hormonal agent. Through this, not only blood pressure lowering action, anti-hepatic action, and liver function protection action, but also blood cholesterol level It has anti-aging (sulfation effect), antibacterial, blood sugar reduction, menstrual irregularity, arteriosclerosis prevention, antipyretic action, and insomnia prevention.

The step 4 is 35-40% by weight of brown rice immersed in the green tea water, 25-30% by weight of barley immersed in the Goji berry extract, 5-10% by weight of chicken breast sprayed with the fermented Astragalus extract, 20-25% by weight of purified water This is a step to make a mixture by mixing 1 to 5% by weight of carrots, 1 to 5% by weight of onions, and 1 to 5% by weight of garlic.

The carrot ( Daucus carota subsp. sativus ) is a component containing a large amount of carotene and vitamin C, a substance that is converted into vitamin A in the body. In particular, the carotene has the effect of neutralizing carcinogens and toxic substances, and preventing free radicals from damaging cells in the body.

The onion ( Allium cepa ) is a monocotyledonous biennial herb of the Liliaceae family. The food composition of onions varies slightly depending on various environmental factors such as variety, harvest time, soil, and climate, but usually contains 90% moisture, 8% carbohydrate, and 1.0% protein. Onion is a vegetable that has a lot of protein, contains glucose, sugar, fructose, maltose, etc., so it has a unique sweet taste. It is also rich in minerals such as potassium, calcium, iron, phosphorus, and sodium, dietary fiber, and folic acid. It contains 20 mg, low sodium content and no fat.

Garlic has been used as a seasoning since ancient times, and has recently been spotlighted as a health food as its effects such as insomnia treatment, stress relief, diabetes treatment, anticancer action, hypertension treatment, antibacterial and sterilization action, and physical strength enhancement are known.

Step 5 is a step of preparing porridge using chicken breast by heating the mixture on low heat until it boils.

Next, a porridge composition using chicken breast according to the present invention will be described.

The porridge composition using chicken breast of the present invention,

35-40% by weight of brown rice immersed in green tea water, 25-30% by weight of barley immersed in Goji berry extract, 5-10% by weight of chicken breast sprayed with fermented Astragalus extract, 20-25% by weight of purified water, 1-5 carrots % by weight, including 1 to 5% by weight of onion and 1 to 5% by weight of garlic.

The porridge composition using chicken breast of the present invention may additionally include 1 to 5 parts by weight of an immunity enhancing agent in 100 parts by weight of the porridge composition using the chicken breast.

The porridge composition using chicken breast of the present invention has the advantage of excellent immunity enhancing effect.

The immunity enhancing agent includes 80 to 85% by weight of fermented baekchul extract, 10 to 15% by weight of aronia powder, and 3 to 7% by weight of propolis powder.

The baekchul (Atractylodis Rhizoma Alba) is a rhizome of Atractylodes ovate (A. japonica) belonging to the Asteraceae family, and is used as an aromatic agent, sedation, diuresis, sweat, nourishment, and anesthesia. As pharmacological action, gastrointestinal damage inhibitory effect, diuretic action, hypoglycemic action, anti-inflammatory, antioxidant effect, immunomodulatory effect, hepatoprotective effect, and arthritis inhibitory effect have been reported. As the main ingredients, atractylone, 3-b-hydroxy-atractylon, atractylenolide Ⅰ~Ⅲ, and atractylenolide A and B are known.

The fermented baekchul extract is added to 100 parts by weight of baekchul and 600 to 700 parts by weight of 70% (v/v) ethanol, extracted at 65 to 70° C. for 24 to 25 hours, and the second mixed bacteria 1 to 100 parts by weight of the baekchul extract. Add 3 parts by weight and ferment at 15-20° C. for 14-15 hours.

The second mixed bacteria includes 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Hongguk bacteria and 5 to 15% by weight of Bacillus subtilis.

The lactic acid bacteria are Lactobacillus delbrueckii ( Lactobacillus delbrueckii ), Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus acidophil ( Lactobacillus brevis ), Lactobacillus acidophilus ( Lactobacillus brevis ), Lactobacillus brevis ) Ococcus pentosaceus ( Pediococcus pentosaceus ), Pediococcus cerevisiae ), Lactococcus lactis ( Lactococcus lactis ), Leuconostoc citreum ( Leuconostoc citreum ), Leuconostoc mesenteroid ( Leuconostoc mesenteroid ) Bifidobacterium bifidum ( Bifidobacterium bifidum ) and Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) Any one selected from the group consisting of may be used.

The Hong Guk-gyun is a red filamentous fungus belonging to the genus Ascomycetes Monascus, and produces dark red pigment and monacolin K as various beneficial metabolites in the process of fermenting grains such as rice. This fungus has been used for a long time as a natural food coloring agent or processed product, as well as a material for promoting digestion and improving blood flow in various regions of East Asia, including China. Mebinoline, a secondary metabolite produced by Hong Guk-gyun, strongly inhibits HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, a cholesterol biosynthetic enzyme, thereby reducing blood lipid concentration and inhibiting cholesterol synthesis. It has various functions such as antifungal, suppression of blood sugar rise, blood pressure control, anti-obesity, and anti-cancer. In addition, Hong Guk-gyun produces red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), purple pigments (rubropunctamine, monascorubramine), etc., and these pigments have antibacterial and anticancer effects.

The Hong Guk-gyun is Monascus pilosus ( Monascus pilosus ), Monascus rubber ( Monascus ruber ), Monascus purpureus ), Monascus kaoliang ( Monascus kaoliang ), Monascus barykery ( Monascus barykery ) and Any one selected from the group consisting of Monascus anka may be used.

The Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), Bacillus megaterium ( B. megaterium ), Bacillus amyloliquefaciens ( B. amyloliquefaciens ), Bacillus natto ( B . natto), Bacillus la Alliance system (B.antharcis), Bacillus alkylene tooth (B.lentus), Bacillus mirror's buffer (B.pumilus), Bacillus rendering if N-Sys (B.thuringiensis), Bacillus al bay (B.alvei ), Bacillus azo topic Sans (B.azotofixans), Bacillus maese lance (B.macerans), Bacillus Poly miksa (B.polymyxa), Bacillus papil Rie (B.popilliae), Bacillus core posts lance (B.coagulans), Bacillus Stearothermophilus ( B. stearothermophilus ), Bacillus pasteurii ( B.pasteurii ), Bacillus paricus ( B.sphaericus ) and Bacillus pastidiosus ( B.fastidiosus ) Any one selected from the group consisting of may be used.

The Aronia ( Aronia melanocarpa ) is also known as black chokeberry, its origin is North America, but it is currently popular in Europe and is being cultivated with increasing interest in Korea. Due to its good color and fragrance, it is highly valuable as a variety of food materials such as jam, wine, juice, and tea. A large amount of anthocyanins contained in aronia has a dark purple color and can be used as an antioxidant and natural pigment. In addition, phenolic acids and flavonoids Such physiologically active substances are known to have various functions such as antioxidant effect, anti-inflammatory effect, antidiabetic effect, and immunomodulatory function.

The aronia powder is first aged for 30 to 35 days at -40°C to -35°C after adding 6-10 parts by weight of rice flour to 100 parts by weight of aronia fruit, and then thawed at 6-10°C for 3-4 days. After that, it is secondarily aged at 15-20°C for 20-25 days, dried at 45-48°C for 2-3 hours, and then powdered.

In the present invention, there is an advantage in that the astringent taste of the aronia fruit is removed by preparing the aronia fruit as described above.

The propolis is a fat-soluble complex obtained from the honeycomb. It is a resinous, sticky, rubbery substance made by collecting wax and resinous substances secreted by plants and mixing them with the bees' own salivary gland secretions. It is mainly applied to the surface crevices in the hive to prevent rainwater and cold air, and is used to strengthen the overall structure of the hive. Common ingredients include 50-55% resin, 30% beeswax, 8-10% essential oil, 5% ash, various organic ingredients, and minerals, and the composition consists of about 150-180 volatile substances and phenolic compounds. is known as Propolis contains a large amount of flavonoids and organic matter, and it is reported that flavonoids among the ingredients have a strong antibacterial effect. Many kinds of flavonoids, including cinnamic acid and caffeic acid esters contained in propolis, exhibit anticancer, antibacterial, antibacterial, antiviral, anti-inflammatory, antifungal, antioxidant and physiological activity mechanisms that are helpful in the treatment of allergic dermatitis. has been reported

The propolis powder is obtained by adding 800 to 900 parts by weight of 80% (v/v) ethanol and 6 to 10 parts by weight of porous chitosan to 100 parts by weight of the propolis mass and stirring at 25 to 30° C. at 500 to 600 rpm for 8 to 10 hours. The obtained extract is freeze-dried and powdered.

The porous chitosan is prepared by stirring 1-3 parts by weight of an oyster shell in 100 parts by weight of a chitosan solution at 80-95° C. for 10-12 hours and then freeze-drying.

The chitosan solution is prepared by dissolving 6 to 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.

In the present invention, there is an advantage in that the unique flavor of propolis is removed by preparing the propolis powder as described above.

Porridge using chicken breast of the present invention may further include 1 to 5 parts by weight of an antidiabetic enhancer in 100 parts by weight of porridge using the chicken breast.

The antidiabetic enhancer includes 40 to 50% by weight of fermented seaweed extract, 30 to 40% by weight of fermented Moringa extract, and 15 to 25% by weight of fermented beetroot extract.

The boreal seaweed ( Agarum cribrosum ) is an annual temperate seaweed belonging to the kelp family, and is also known as Yagisiri boreal seaweed. It is mainly distributed in Hokkaido, Japan, the Kuril Islands, the Pacific coast of the Americas, and the Bering Sea. In Korea, it is mainly distributed in the central and northern regions of the east coast of Korea. There are many holes in all leaves except for the thick vein in the middle of the leaf, the root is thin fibrous, and the stem is columnar or oblate. It lives all year round at a depth of 30 m. Because it contains a lot of carbohydrates, it is used as a raw material for alginic acid and potassium. In addition, it contains a large amount of dietary fiber, and is rich in natural minerals such as K, Ca, Na, and Mg, and essential amino acids. The extract of serrata seaweed is very excellent in antioxidant effect due to a large amount of physiologically active substances, has the effect of preventing skin aging and improving skin wrinkles, and is used as a cosmetic ingredient by acting as a natural preservative. Alginic acid, a polysaccharide component, increases the retention time of food in the stomach, prevents hunger, blocks the absorption of fat, binds with cholesterol or sodium in the intestine and discharges it out of the body to lower cholesterol and blood pressure, thereby preventing and improving obesity, hyperlipidemia, and dyslipidemia It is effective in preventing constipation symptoms. Recently, it is known that it has an effect of increasing the concentration of acetylcholine and is effective in Alzheimer's disease, which is the cause of neurological deterioration.

The fermented fermented seaweed extract is 80% (v/v) ethanol 300-400 parts by weight in 100 parts by weight of fermented seaweed, followed by ultrasonic extraction for 14-16 hours, and 1-3 parts by weight of Hwangguk-gyun in 100 parts by weight of fermented fermented seaweed extract. parts and fermented at 15-20°C for 30-32 hours.

The Hwanggukgyun is a kind of bacteria that have been attached to some native bacteria during the manufacture of Korean traditional soybean, but has been isolated and purely used for the manufacture of high-fat materials such as soybean paste, soy sauce, and Cheongju in Japan since early days.

Although the moringa is a tree native to India, it is cultivated anywhere in the world and is naturalized and wild in many regions where the moringa tree is widely used. There are 13 species of Moringa trees in the family Moringa, with Moringa oleifera being the most widely known. Moringa oleifera is an umbrella-like shrub 4 to 8 meters high. Leaves 30 to 70 cm long are deciduous, flowers are white and fragrant, fruits are green, and the length is 30 to 40 cm with long triangular long pods of hyacinth and pendulum, in the Himalayas of northwestern India. It is a kind of multi-purpose tree that grows wild at the foot of the mountain and is cultivated throughout the tropics. Moringa (Moringa oleifera) is a plant that grows naturally in Southeast Asia, etc. and contains a large amount of nutrients, so it is called a miracle plant, and it is known to have various effects such as anti-diabetes, anti-cancer, and anti-allergy.

The fermented Moringa extract is extracted under reflux by adding 700 to 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of Moringa leaves, and adding 1 to 3 parts by weight of white chrysanthemum to 100 parts by weight of the Moringa leaf extract 26 It is prepared by fermentation at ~30℃ for 24~25 hours.

The Baekgukgyun is a strain in which the conidia of Heukgukgyun, which is a strain that produces a large amount of citric acid, oxalic acid, glucolic acid, and the like, from sugar are changed from black to white.

The beet ( Beta vulgaris L.) is a root vegetable belonging to the family Chenopodiaceae, and is edible, and is a good source of functional substances having antioxidant action such as betalains, polyphenols, vitamins, and iron. As a result, the pigment material of beet roots is composed of beta-cyanin, a red-purple pigment, and beta-xanthine, a yellow pigment.

The beet extract fermented product is added to 100 parts by weight of beets, 500 to 600 parts by weight of purified water, hot water extraction at 105 to 110° C. for 3 to 4 hours, and 1 to 3 parts by weight of photosynthetic bacteria to 100 parts by weight of the beet extract, and 20 to 25 It is prepared by fermentation at ℃ for 14 to 15 hours.

The photosynthetic bacteria are important microorganisms that form group 1 in the plant circulation circuit of the natural world. The photosynthetic bacteria exist at a level of 1,000 to 10,000 individuals/cc in the ocean, soil, rivers, lakes, etc., and play an important role in the purification of the natural world. Microorganisms that contain chlorophyll and can assimilate themselves.

The photosynthetic bacteria may use any one selected from the group consisting of Rhodopseudomonas capsulata, Rhodopseudomonas sphaeroides, and Rhodospirillum rubrum.

There is an advantage of improving immunity to porridge using chicken breast according to the present invention.

In addition, there is an advantage that the dead diabetic patients using the chicken breast according to the present invention can be consumed.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

5 parts by weight of fermented Astragalus extract was sprayed on 100 parts by weight of chicken breast. The fermented Astragalus extract was prepared by adding 700 parts by weight of purified water to 100 parts by weight of Astragalus, and adding 4 parts by weight of the first mixed bacteria to 100 parts by weight of the Astragalus extract extracted at 105° C. for 10 hours, and fermenting at 25° C. for 24 hours. The first mixed bacteria was prepared by mixing 65% by weight of Bacillus natto, 25% by weight of yeast, and 10% by weight of yeast. The yeast Saccharomyces rouxii was used, and the yeast was used as the Aspergillus oryzae (Aspergillus oryzae). 20 parts by weight of brown rice was added to 100 parts by weight of seaweed water and immersed at 25° C. for 5 hours. The glasswort water was prepared by adding 35 parts by weight of green tea, 10 parts by weight of bitter gourd, 5 parts by weight of pork potatoes and 5 parts by weight of yacon tuber to 100 parts by weight of purified water, heating at 100° C. for 10 hours, and then filtering. 20 parts by weight of barley was put in 100 parts by weight of Goji berry extract and immersed at 25° C. for 1 hour. The Goji berry extract was prepared by adding 35 parts by weight of Goji berry to 100 parts by weight of purified water, heating at 100° C. for 10 hours, and then filtering. 35% by weight of brown rice immersed in the green tea water, 25% by weight of barley immersed in the Goji berry extract, 10% by weight of chicken breast sprayed with the fermented Astragalus extract, 20% by weight of purified water, 5% by weight of carrots, 4% by weight of onions and 1 wt% of garlic were mixed to make a mixture. The mixture was heated on low heat for 10 minutes to prepare porridge using chicken breast.

In Example 1, 5 parts by weight of an immunity enhancing agent was additionally included in 100 parts by weight of porridge using the chicken breast. The immunity enhancing agent was prepared by mixing 50% by weight of fermented baekchul extract, 15% by weight of aronia powder, and 5% by weight of propolis powder. The fermented baekchul extract was added to 100 parts by weight of baekchul and 700 parts by weight of 70% (v/v) ethanol to 100 parts by weight of baekchul, and 3 parts by weight of the second mixed bacteria was added to 100 parts by weight of the baekchul extract extracted at 70° C. for 24 hours, and then at 20° C. for 14 hours. It was prepared by fermentation. The second mixed bacteria was prepared by mixing 65% by weight of lactic acid bacteria, 25% by weight of Hongguk bacteria and 10% by weight of Bacillus subtilis. After adding 10 parts by weight of rice flour to 100 parts by weight of aronia fruit, the aronia powder was first aged at -40°C for 30 days, then thawed at 6°C for 4 days, and then secondarily aged at 20°C for 25 days. and dried at 45° C. for 3 hours and then powdered. The propolis powder is obtained by adding 900 parts by weight of 80% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of the propolis original mass, stirring at 30° C. at 600 rpm for 10 hours, and freeze-drying and powdering the resulting extract. prepared. The porous chitosan was prepared by stirring 3 parts by weight of an oyster shell in 100 parts by weight of a chitosan solution at 95° C. for 10 hours and then freeze-drying. The chitosan solution was prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.

In Example 1, 5 parts by weight of an antidiabetic enhancer was additionally included in 100 parts by weight of porridge using the chicken breast. The antidiabetic enhancer was prepared by mixing 45% by weight of fermented seaweed extract, 35% by weight of fermented Moringa extract, and 20% by weight of fermented beetroot extract. The fermented fermented seaweed extract is 80% (v/v) ethanol in 100 parts by weight of 100 parts by weight of seaweed, and 400 parts by weight of 80% (v/v) ethanol is added to 100 parts by weight of 100 parts by weight of the extract of fermented fermented seaweed and ultrasonically extracted for 16 hours, and 3 parts by weight of Hwanggukgyun is added at 20° C. for 30 hours. It was prepared by fermentation. The fermented Moringa extract was extracted under reflux by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of Moringa leaf, and 3 parts by weight of white chrysanthemum bacteria were added to 100 parts by weight of the Moringa leaf extract, and 24 hours at 30° C. It was prepared by fermentation. The fermented beet extract was prepared by adding 600 parts by weight of purified water to 100 parts by weight of beets, adding 3 parts by weight of photosynthetic bacteria to 100 parts by weight of beet extract extracted with hot water at 105° C. for 4 hours, and fermenting at 25° C. for 14 hours. As the photosynthetic bacteria, Rhodopseudomonas capsulata was used.

[Comparative Example 1]

Organic rice was prepared and powdered, and chicken breast was prepared by blanching and then freeze-drying. Potatoes, sweet pumpkin, broccoli, sweet potato, onion, mushroom, cabbage, carrot, mallow, zucchini and small anchovy were each blanched, dried with hot air, cut into 0.1 to 5 mm size, and xylitol was prepared. Based on 100 parts by weight of rice flour, 8 parts by weight of the prepared chicken breast, 10 parts by weight of potatoes, 14 parts by weight of sweet pumpkin, 12 parts by weight of broccoli, 13 parts by weight of sweet potatoes, 10 parts by weight of onions, 13 parts by weight of mushrooms, 15 parts by weight of cabbage, 13 parts by weight of carrots, 3 parts by weight of mallow, 8 parts by weight of zucchini, 8 parts by weight of small anchovy and 3 parts by weight of xylitol were mixed to prepare a powdery type porridge composition. The porridge composition was heated on low heat for 10 minutes to prepare porridge.

[Experimental Example 1]

The sensory preference was investigated for the porridge prepared in Examples 1 to 3 and the porridge prepared in Comparative Example 1 using chicken breast. Specifically, for sensory evaluation, the preference for color, flavor, taste, texture, and overall preference items was evaluated using a 9-point scoring method for 20 panelists who had experience eating porridge. After the sample was prepared, the sensory test was performed while the porridge was kept in a warm state (60° C.). Randomization and blocking were performed using Balanced Incomplete Block Design (BIBD) for objectivity of the experiment in order to minimize errors that may occur due to evaluating too many samples at once. Between the sample and the sample, it was necessary to rinse the inside of the mouth with water so as not to be affected by the entire sample. As for the degree of preference, “very good” was evaluated as 9 points and “very poor” as 1 point, and the results are shown in Table 1.

color incense texture flavor overall sign Example 1 6.72±1.34 6.86±1.18 6.36±1.16 6.64±1.08 6.65±1.15 Example 2 6.36±1.66 6.15±1.91 6.12±1.22 6.02±1.19 6.13±1.50 Example 3 6.31±1.33 6.36±1.09 6.15±1.50 6.17±1.33 6.24±1.56 Comparative Example 1 5.48±1.14 5.50±1.09 5.64±1.91 5.71±1.64 5.61±1.26

According to Table 1, the porridge using chicken breast prepared in Example 1 showed superior scores in color, flavor, texture, taste and overall preference compared to the porridge of Comparative Example 1.

Although the porridge using the chicken breast of Examples 2 and 3 was included in the immunity enhancing agent and the antidiabetic enhancer, it can be seen that the overall airway was excellent.

[Experimental Example 2]

A survey was conducted on the fatigue recovery effect after ingesting the porridge of Examples 2 and Comparative Example 1 for the subjects of ingestion of Experimental Example 1, and the results are shown in Table 2.

Example 2 Comparative Example 1 recovery from fatigue
Effectiveness have none have none 19 people 1 person 4 people 16 people

According to Table 2, it can be seen that the porridge using the chicken breast of Example 2 has an excellent fatigue recovery effect compared to the porridge of Comparative Example 1.

[Experimental Example 3]

The porridge using chicken breast prepared in Example 3 and the porridge prepared in Comparative Example 1 were freeze-dried, crushed and sieved to 100 mesh, and used as a GI measurement sample. 50 mg of the sample was suspended in 10 mL HCl-KCl buffer (pH 1.5), 0.2 mL 0.01% pepsin was added, and reacted at 40° C. for 60 minutes. After the reaction, use tris-meleinate buffer (pH 6.9) to make 25 mL, add 5 mL 2.6 IU α-amylase, react at 37°C for 180 minutes, sample 0.1 mL every 30 minutes, and bathe for 5 minutes to increase the enzyme. After activation, centrifugation was performed and the supernatant was stored at 4°C until the reaction was completed. After completion of the reaction, 1 mL 0.4 M sodium acetate buffer (pH 4.75) and 30 μl amylo-glucosidase were added and reacted at 60° C. for 45 minutes. After completion of the reaction, 15% TCA was added to precipitate the protein, and then the glucose value was converted to the starch value using a glucose oxidase-peroxidase kit. Glycemic index (GI) values were calculated from the decomposed starch values for the total starch measured using the total starch kit, and are shown in Table 3.

GI levels Example 3 51.41 Comparative Example 1 78.12

According to Table 3, it can be confirmed that the GI value of the porridge using the chicken breast of Example 3 is significantly lower than that of the porridge of Comparative Example 1.

Claims (7)

delete delete delete delete delete delete 35-40% by weight of brown rice immersed in green tea water, 25-30% by weight of barley immersed in Goji berry extract, 5-10% by weight of chicken breast sprayed with fermented Astragalus extract, 20-25% by weight of purified water, 1-5 carrots By weight, 1 to 5 parts by weight of an antidiabetic enhancer is additionally included in 100 parts by weight of a porridge using chicken breast containing 1 to 5% by weight of onion and 1 to 5% by weight of garlic,
The antidiabetic enhancer comprises 40 to 50% by weight of fermented seaweed extract, 30 to 40% by weight of fermented Moringa extract and 15 to 25% by weight of fermented beetroot extract,
The fermented fermented seaweed extract is 80% (v/v) ethanol 300-400 parts by weight in 100 parts by weight of fermented seaweed, followed by ultrasonic extraction for 14-16 hours, and 1-3 parts by weight of Hwangguk-gyun in 100 parts by weight of fermented fermented seaweed extract. Add parts and ferment at 15-20℃ for 30-32 hours,
The fermented Moringa extract is extracted under reflux by adding 700 to 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of Moringa leaves, and adding 1 to 3 parts by weight of white chrysanthemum to 100 parts by weight of the Moringa leaf extract 26 Fermented at ~30℃ for 24~25 hours,
The beet extract fermented product is added to 100 parts by weight of beets, 500 to 600 parts by weight of purified water, hot water extraction at 105 to 110° C. for 3 to 4 hours, and 1 to 3 parts by weight of photosynthetic bacteria to 100 parts by weight of the beet extract, and 20 to 25 Fermented at ℃ for 14-15 hours,
Porridge composition using chicken breast.