KR102294378B1 - Completely sterilized instant food using plant extract - Google Patents

Completely sterilized instant food using plant extract Download PDF

Info

Publication number
KR102294378B1
KR102294378B1 KR1020190049653A KR20190049653A KR102294378B1 KR 102294378 B1 KR102294378 B1 KR 102294378B1 KR 1020190049653 A KR1020190049653 A KR 1020190049653A KR 20190049653 A KR20190049653 A KR 20190049653A KR 102294378 B1 KR102294378 B1 KR 102294378B1
Authority
KR
South Korea
Prior art keywords
rice
powder
shells
water
calcium
Prior art date
Application number
KR1020190049653A
Other languages
Korean (ko)
Other versions
KR20200126100A (en
Inventor
오민석
Original Assignee
오민석
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 오민석 filed Critical 오민석
Priority to KR1020190049653A priority Critical patent/KR102294378B1/en
Publication of KR20200126100A publication Critical patent/KR20200126100A/en
Application granted granted Critical
Publication of KR102294378B1 publication Critical patent/KR102294378B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • A22C29/04—Processing bivalves, e.g. oysters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1578—Calcium

Abstract

본 발명은 식물추출물을 활용한 열가공 완전멸균 기능성 건강즉석 간편식품에 관한 것으로, 더욱 상세하게는 식물추출물을 이용하여 쌀을 만들고 이를 통해서 밥을 형성하고 완전멸균상태에서 건조하여 가루를 형성하여 물만 부으면 간편식품이 되도록 한 식물추출물을 활용한 열가공 완전멸균 기능성 건강즉석 간편식품에 관한 것이다.
본 발명의 바람직한 실시예로 형성되는 식물추출물을 활용한 열가공 완전멸균 기능성 건강즉석 간편식품에 의하면 벼가 원적외선분말의 효과에 의해서 빠르고 건강하게 성장할 뿐만 아니라, 칼슘성분이 원활하게 흡수되어 칼슘을 포함한 쌀을 얻을 수 있고, 멸균과정을 거친 후에 포장공정까지 완전하게 멸균상태에서 포장하고 이를 밀폐하여 포장하기 때문에 유통기한이 길어지며, 벼의 성장기간이 15~20일 단축되어 생산성향상에 기여하게 되는 등의 효과가 발생한다.The present invention relates to a heat-processed fully sterilized functional healthy instant convenience food using plant extracts, and more specifically, rice is made using plant extracts, and rice is formed through this, and dried in a completely sterilized state to form a powder, and only water It relates to a heat-processed complete sterilization functional healthy instant convenience food using plant extracts made into convenience foods when poured.
According to the heat-processed complete sterilization functional healthy instant convenience food using the plant extract formed in a preferred embodiment of the present invention, rice not only grows quickly and healthily by the effect of the far-infrared powder, but also the calcium component is smoothly absorbed and contains calcium. Rice can be obtained, and after going through the sterilization process, it is packaged in a completely sterile state until the packaging process, and because it is sealed and packaged, the shelf life is prolonged, and the growing period of rice is shortened by 15 to 20 days, which contributes to productivity improvement. effects, etc.

Description

식물추출물을 활용한 열가공 완전멸균 기능성 건강즉석 간편식품{COMPLETELY STERILIZED INSTANT FOOD USING PLANT EXTRACT}Thermally processed complete sterilization functional healthy instant convenience food using plant extracts {COMPLETELY STERILIZED INSTANT FOOD USING PLANT EXTRACT}

본 발명은 식물추출물을 활용한 열가공 완전멸균 기능성 건강즉석 간편식품에 관한 것으로, 더욱 상세하게는 식물추출물을 이용하여 쌀을 만들고 이를 통해서 밥을 형성하고 완전멸균상태에서 건조하여 가루를 형성하여 물만 부으면 간편식품이 되도록 한 식물추출물을 활용한 열가공 완전멸균 기능성 건강즉석 간편식품에 관한 것이다.The present invention relates to a heat-processed fully sterilized functional healthy instant convenience food using a plant extract, and more particularly, to make rice using a plant extract, form rice through this, and dry it in a completely sterilized state to form a powder, and only water It is related to heat-processed complete sterilization functional healthy instant convenience food using plant extracts made into convenient food when poured.

우리나라 사람들의 주식인 쌀은 취반(炊飯)하기 전에는 규칙적인 분자배열을 가지는 베타전분으로 수분의 함량이 적어 장기간 보관이 가능하지만 규칙적인 분자배열로 씹기 힘들고 소화가 어렵기 때문에 물과 열을 가하여 취반(炊飯)하게 되면 베타전분이 팽윤현상으로 호화(糊化)가 일어나 불규칙한 분자배열을 갖는 알파화 된 전분으로 상태가 변하여 씹기 좋고 소화가 잘되는 상태를 가지게 된다.Rice, the staple food of Koreans, is beta-starch with regular molecular arrangement before cooking, and can be stored for a long period of time due to its low water content. (炊飯), beta-starch undergoes gelatinization due to swelling and changes into pregelatinized starch with irregular molecular arrangement, making it easy to chew and digest.

상기와 같은 쌀을 취반하기 어려운 야외에서 간편하게 취식하기 위해 쌀을 취반하여 전분을 알파화 시킨 후, 급속건조를 통하여 전분의 알파화를 유지시킨 상태에서 수분을 제거한 건조밥이 개발되었다.In order to conveniently eat rice outdoors, where it is difficult to cook as described above, dried rice was developed in which moisture was removed while maintaining the pregelatinization of starch through rapid drying after cooking rice to alpha starch.

종래의 건조밥은 건조밥 제조중에 많은 영양성분이 손실되며, 뜨거운 물을 넣고 취식하기까지 상당한 복원시간이 필요한 문제점으로 우리나라에서는 수분을 제거하지 않고 지어진 밥을 무균처리 및 냉각하고 진공포장을 하여 판매하는 인스턴트 밥이 개발되어 현재 많은 제조사에서 판매되고 있다.Conventional dried rice loses many nutrients during the production of dried rice, and requires considerable recovery time before adding hot water to eat. Instant rice has been developed and is now being sold by many manufacturers.

그러나, 종래의 인스턴트 밥은 전자레인지에 넣고 간편하게 먹을 수 있는 장점이 있으나 수분이 제거되지 않아 장시간의 보관이 어렵고 부피가 크며 중량이 무거운 단점으로 야외용으로 부적합하며 요리를 하기 힘든 자취생이나 요리시간이 부족한 가정 등에서 간편하게 먹을 수 있는 대체 식사용으로 이용이 제한적이 문제점이 있었다.However, conventional instant rice has the advantage of being easy to eat in a microwave oven, but it is difficult to store for a long time because moisture is not removed, and it is bulky and heavy, so it is not suitable for outdoor use. There was a problem in that the use was limited as an alternative meal that can be easily eaten at home.

종래의 건조밥에 관한 기술은 대한민국특허청 공개특허공보 제2010-0020336호, 제2015-0075627호 등에 개시된바 있다.Conventional techniques related to dried rice have been disclosed in Korean Patent Publication Nos. 2010-0020336, 2015-0075627, and the like.

종래의 건조밥의 생산방법은 선별된 정백미를 이용하여 일반적인 방법으로 밥을 짓는 제1단계, 지어진 밥을 고르게 펼친 후, 0 ~ 5℃의 물로 5 ~ 15초간 살수(撒水)하여 냉각시키거나 분쇄한 얼음을 살포(撒布)하여 냉각시키는 제2단계, 냉각된 밥을 -30 ~ -15℃에서 얼리는 언 밥을 만드는 제3단계, 언 밥을 열풍건조기를 이용하여 20 ~ 30℃로 50 ~ 70분간 1차 건조하는 제4단계, 건조된 밥을 열풍건조기를 이용하여 70 ~ 80℃로 6 ~ 8시간 2차 건조하는 제5단계로 제조된다.In the conventional production method of dried rice, the first step is to cook rice in a general way using selected polished rice, spread the cooked rice evenly, and then spray it with water at 0 ~ 5℃ for 5 ~ 15 seconds to cool it or grind it. 2nd step of cooling by spraying one ice, 3rd step of making frozen rice by freezing the cooled rice at -30 ~ -15℃, 50 ~ 50 ~ It is prepared in the fourth step of primary drying for 70 minutes, and the fifth step of second drying the dried rice at 70 to 80° C. for 6 to 8 hours using a hot air dryer.

죽(粥)은 곡식을 물에 묽게 풀어 오래 끊여 알갱이가 흠씬 무르게 만든 음식으로 서양의 오트밀과 비슷한데, 이러한 죽은 음식을 소화하기 어려운 환자나, 밥을 잘 먹지 못하는 사람들에게 제공된다.Porridge (粥) is a food made by dissolving grains in water and boiling them for a long time to make them soft. It is similar to oatmeal in the West. It is provided to patients who have difficulty digesting these dead foods or people who cannot eat well.

최근에는 1인, 2인 가구가 증가하고, 맞벌이 등의 생활 패턴의 변화로 인해서 식생활이 변화되고, 고령화사회에 들어서면서 고령화가 이루어지므로 시대에 맞는 새로운 음식에 대한 요구가 많아지고 있다.In recent years, the number of single-person and two-person households has increased, dietary habits have changed due to changes in living patterns such as dual-income earners, and the aging society has led to an increase in demand for new foods suitable for the times.

그러나, 종래의 건조밥 또는 죽 등은 다음과 같은 문제점이 있었다. However, conventional dried rice or porridge has the following problems.

(1) 벼를 키울 때부터 건강식품으로 만드는 것을 염두해 두고 재배하지 않기 때문에 영양분을 별도로 넣어야 한다. (1) Since rice is not grown with health food in mind, nutrients must be added separately.

(2) 멸균이 쉽게 되지 않아서 유통기한이 짧다.(2) The shelf life is short because sterilization is not easy.

상기한 문제점을 극복하기 위해서, 본 발명은 홍합껍질, 굴껍질, 조개껍질을 각각 5:3:2의 중량비로 넣은 상태에서 800 ~1500℃로 가열한 후 분쇄하여 분말로만들든 칼슘분말을 준비하고,In order to overcome the above problems, the present invention prepares calcium powder made of powder by heating it to 800 ~ 1500 ℃ in a state in which mussel shells, oyster shells, and clam shells are put in a weight ratio of 5:3:2, respectively. do,

상기 흑운모분말, 점토분말, 숯분말을 각각 2:5:3 중량비로 섞은 후 700~800℃의 회전식 챔버에서 구운 상태에서 원적외선분말을 준비한 후에,After mixing the biotite powder, clay powder, and charcoal powder in a weight ratio of 2:5:3, respectively, and preparing the far-infrared powder in the state of being baked in a rotary chamber at 700 ~ 800 ℃,

증류수 30말당 칼슘분말과 원적외선분말을 각각 8:2 중량비로 섞어서 300~350g을 희석하여 칼슘성분희석액을 준비하고,Prepare a calcium component diluent by mixing calcium powder and far-infrared powder per 30 drops of distilled water in a weight ratio of 8:2, respectively, and diluting 300 to 350 g,

상기 칼슘성분희석액을 벼논에 추수할 때까지 이양시, 유효분얼기, 유수발육기에 각각 엽면살포하면서 벼를 키워서 도정한 쌀을 가지고 밥을 짓되,Cook rice with polished rice by growing rice while spraying the leaves during transplanting, effective tillering, and running water development, respectively, until the calcium component diluted solution is harvested in the paddy field,

상기 쌀로 밥을 지은 후 동결건조하고, 이를 초음파진동을 활용하여 분말로 형성하되, 멸균실에서 진공포장하여 형성하는 것을 특징으로 형성한다. The rice is cooked and then freeze-dried, and it is formed into a powder using ultrasonic vibration, and is formed by vacuum packaging in a sterilization room.

본 발명의 바람직한 실시예로 형성되는 식물추출물을 활용한 열가공 완전멸균 기능성 건강즉석 간편식품에 의하면 다음과 같은 효과가 발생한다.According to the heat-processed complete sterilization functional healthy instant convenience food using a plant extract formed in a preferred embodiment of the present invention, the following effects occur.

(1) 벼가 원적외선분말의 효과에 의해서 빠르고 건강하게 성장할 뿐만 아니라, 칼슘성분이 원활하게 흡수되어 칼슘을 포함한 쌀을 얻을 수 있다.(1) By the effect of far-infrared powder, not only rice grows quickly and healthy, but also calcium component is smoothly absorbed to obtain rice containing calcium.

(2) 멸균과정을 거친 후에 포장공정까지 완전하게 멸균상태에서 포장하고 이를 밀폐하여 포장하기 때문에 유통기한이 길다.(2) After the sterilization process, it is packaged in a completely sterile state until the packaging process, and the shelf life is long because it is sealed and packaged.

(3) 벼의 성장기간이 15~20일 단축되어 생산성향상에 기여하게 된다.(3) The growing period of rice is shortened by 15 to 20 days, contributing to productivity improvement.

본 발명은 홍합껍질, 굴껍질, 조개껍질을 각각 5:3:2의 중량비로 넣은 상태에서 800 ~1500℃로 가열한 후 분쇄하여 분말로만들든 칼슘분말을 준비하고,The present invention prepares calcium powder made of powder by heating mussel shells, oyster shells, and clam shells in a weight ratio of 5:3:2, respectively, after heating to 800 ~ 1500 ℃,

상기 흑운모분말, 점토분말, 숯분말을 각각 2:5:3 중량비로 섞은 후 700~800℃의 회전식 챔버에서 구운 상태에서 원적외선분말을 준비한 후에, 증류수 30말당 칼슘분말과 원적외선분말을 각각 8:2 중량비로 섞어서 300~350g을 희석하여 칼슘성분희석액을 준비하고, 상기 칼슘성분희석액을 벼논에 추수할 때까지 이양시, 유효분얼기, 유수발육기에 각각 엽면살포하면서 벼를 키워서 도정한 쌀을 가지고 밥을 짓되, 상기 쌀로 밥을 지은 후 동결건조하고, 이를 초음파진동을 활용하여 분말로 형성하되, 멸균실에서 진공포장하여 형성한다.After mixing the biotite powder, clay powder, and charcoal powder at a weight ratio of 2:5:3, respectively, and preparing far-infrared powder in a state of being baked in a rotary chamber at 700-800°C, calcium powder and far-infrared powder per 30 drops of distilled water were mixed at 8:2, respectively. Prepare a calcium component diluent by diluting 300-350 g by mixing it in a weight ratio, and grow rice with milled rice while spraying the leaves during transplantation, effective tillering, and running water development, respectively, until the calcium component is harvested in the paddy field. The rice is cooked, then freeze-dried, and it is formed into a powder using ultrasonic vibration, but vacuum-packed in a sterilization room.

상기 홍합껍질, 굴껍질, 조개껍질들은 각각 깨끗하게 세척하고, 이를 2~5cm의 크기로 분쇄한다.The mussel shells, oyster shells, and clam shells are each thoroughly washed and ground to a size of 2 to 5 cm.

상기와 같이 분쇄된 홍합껍질, 굴껍질, 조개껍질들을 스팀이 분사되는 회전원통에 각각 삽입하고, 회전원통을 회전하면서 스팀세척한다.The pulverized mussel shells, oyster shells, and clam shells are respectively inserted into the rotating cylinder through which steam is sprayed, and steam washed while rotating the rotating cylinder.

상기 스팀세척후에 100~120mesh로 분말로 각각 분쇄하여 분말을 준비한다.After the steam washing, powder is prepared by grinding each into powder with 100 to 120 mesh.

상기 홍합껍질, 굴껍질, 조개껍질을 각각 5:3:2 중량비로 섞은 상태에서 회전식멸균챔버에 넣고, 이를 800~1500℃로 가열한다.The mussel shells, oyster shells, and clam shells are each mixed in a weight ratio of 5:3:2 and put in a rotary sterilization chamber, and heated to 800~1500°C.

상기 멸균챔버는 자외선 살균장치가 내부에 설치되어 있는 것이 적당하다.It is appropriate that the sterilization chamber has an ultraviolet sterilization device installed therein.

상기 흑운모분말, 점토분말, 숯분말을 각각 2:5:3 중량비로 섞은 후 700~800℃의 회전식멸균챔버에서 구원서 원적외선분말을 형성한다.After mixing the biotite powder, clay powder, and charcoal powder in a weight ratio of 2:5:3, respectively, a far-infrared powder is formed in a rotary sterilization chamber at 700-800°C.

상기 벼를 키울 때 엽면살포(작물체 표면 특히, 잎에 비료나 농약을 살포하여 미세한 입자의 형태로 뿌려주는 것)하는 시기는 벼를 최초에 이양한 후(이양시), 유효분얼기, 유수발육기에 각각 엽면살포하면서 벼를 키워서 도정한 쌀을 가지고 밥을 짓되,When growing the rice, the time of foliar spraying (spraying fertilizer or pesticide on the surface of crops, especially on the leaves in the form of fine particles) is after the first rice transfer (transfer), effective tillering period, and running water growth period. Rice is grown while spraying each leaf, and rice is cooked with polished rice.

상기 쌀로 밥을 짓는 방법은 쌀을 세척수에 넣고 세척하고, 쌀과 물을 1:08 부피비로 물을 넣고 밥을 짓는다. In the method of cooking rice with rice, the rice is washed with washing water, and water is added to the rice and water in a volume ratio of 1:08 to cook the rice.

이때, 밥을 하는 물에는 비나민나무열매, 홍삼과 같은 한방재료 등의 추출물(이하, '식물추출물'이라 함)을 물 1리터당 5g~30g을 투입하여 밥을 짓는다.
비타민나무는 산자나무의 일종이고, 중앙아시아에 위치한 알타이 산맥 몽골의 티벳고원에서 발원하여, 구라파 아세아주 온대지역에 광범위하게 분포되어 있는 나무이다.
이러한 비타민나무의 열매 및 뿌리 등은 비타민C의 함량이 사과보다 월등히 높고, 천연비타민(A,B,C,E,P,K) 및 필수아미노산 8종외 10여종의 아미노산이 함유되어 있는 각종 영양소의 집합체이다.At this time, 5g to 30g of extracts (hereinafter referred to as 'plant extracts') of oriental medicinal ingredients such as banyan tree fruit and red ginseng per 1 liter of water are added to the water for cooking, and the rice is cooked.
The vitamin tree is a kind of mountain birch tree, originating from the Tibetan Plateau of Mongolia in the Altai Mountains located in Central Asia, and is widely distributed in the temperate regions of Europe and Asia.
Fruits and roots of these vitamin trees have a much higher vitamin C content than apples, and contain natural vitamins (A, B, C, E, P, K) and 8 types of essential amino acids and 10 types of amino acids. is an aggregate

상기와 같이 제조된 밥은 열풍건조시키는 열풍건조단계와; 상기 열풍건조 단계에서 건조된 밥에 진동을 가하여 진동분쇄하여 초기분말을 만드는 진동분쇄단계와; 상기 초기분말을 관으로 통과시키면서 스팀으로 찌는 찜단계와; 상기 찜단계에서 빠져나오는 냉풍으로 순간 냉각시키는 냉각단계와; 상기 냉각단계에서 냉각된 분말을 초음파로 진동분쇄하는 냉동분쇄단계와; 상기 냉동분쇄단계 후에 2차건조하는 건조단계로 구성되되, 이는 모두 챔버에서 이루어지고, 건조된 분말은 곧바로 포장실로 전달되어 소포장되어 간편식품으로 완성된다.Hot air drying step of drying the rice prepared as described above; a vibration crushing step of applying vibration to the rice dried in the hot air drying step and vibration crushing to make an initial powder; a steaming step of steaming the initial powder while passing it through a tube; a cooling step of instantaneously cooling with cold air coming out of the steaming step; a freezing crushing step of vibrating the powder cooled in the cooling step with ultrasonic waves; It consists of a drying step of secondary drying after the freezing and crushing step, which is all done in a chamber, and the dried powder is delivered directly to the packaging room and packaged in small packages to complete convenience food.

본 발명의 바람직한 실시예로 형성된 간편식품에는 일정량의 물을 부으면 곧바로 물을 흡수하여 죽과 같은 형태가 되고, 칼슘을 충분히 보충할 수 있으며, 아울러 식물추출물의 유효성분으로 건강에 더욱 도움이되는 효과가 발생한다. When a certain amount of water is poured into the convenience food formed in a preferred embodiment of the present invention, it immediately absorbs water to form a porridge-like form, and calcium can be sufficiently supplemented. occurs

본 발명의 바람직한 실시예로 형성되는 식물추출물을 활용한 열가공 완전멸균 기능성 건강즉석 간편식품에 의하면 벼가 원적외선분말의 효과에 의해서 빠르고 건강하게 성장할 뿐만 아니라, 칼슘성분이 원활하게 흡수되어 칼슘을 포함한 쌀을 얻을 수 있고, 멸균과정을 거친 후에 포장공정까지 완전하게 멸균상태에서 포장하고 이를 밀폐하여 포장하기 때문에 유통기한이 길어지며, 벼의 성장기간이 15~20일 단축되어 생산성향상에 기여하게 되는 등의 효과가 발생한다.According to the heat-processed complete sterilization functional healthy instant convenience food using the plant extract formed in a preferred embodiment of the present invention, rice not only grows quickly and healthily by the effect of the far-infrared powder, but also the calcium component is smoothly absorbed and contains calcium. Rice can be obtained, and after going through the sterilization process, it is packaged in a completely sterile state until the packaging process, and because it is sealed and packaged, the shelf life is prolonged, and the growing period of rice is shortened by 15 to 20 days, which contributes to productivity improvement. effects, etc.

본 발명은 첨부된 도면을 참조하여 바람직한 실시 예를 중심으로 기술되었지만 당업자라면 이러한 기재로부터 후술하는 특허청구범위에 의해 포괄되는 본 발명의 범주를 벗어남이 없이 다양한 변형이 가능하다는 것은 명백하다.Although the present invention has been mainly described with reference to the accompanying drawings, it will be apparent to those skilled in the art that various modifications may be made without departing from the scope of the present invention encompassed by the claims to be described from this description.

Claims (3)

삭제delete 삭제delete 홍합껍질, 굴껍질, 조개껍질을 각각 5:3:2의 중량비로 넣은 상태에서 800 ~1500℃로 가열한 후 분쇄하여 분말로 만든 칼슘분말을 준비하고,
흑운모분말, 점토분말, 숯분말을 각각 2:5:3 중량비로 섞은 후 700~800℃의 회전식 챔버에서 구운 상태에서 원적외선분말을 준비한 후에,
증류수 30말당 칼슘분말과 원적외선분말을 각각 8:2 중량비로 섞어서 300~350g을 희석하여 칼슘성분희석액을 준비하고,
상기 칼슘성분희석액을 벼논에 추수할 때까지 이양시, 유효분얼기, 유수발육기에 각각 엽면살포하면서 벼를 키워서 도정한 쌀을 가지고 밥을 짓되,
상기 홍합껍질, 굴껍질, 조개껍질들은 각각 깨끗하게 세척한후, 이를 2~5cm의 크기로 분쇄하고, 분쇄된 홍합껍질, 굴껍질, 조개껍질들을 스팀이 분사되는 회전원통에 각각 삽입하여 회전하면서 스팀세척하여 사용하며,
상기 밥을 하는 물에는 비타민나무열매와 홍삼의 추출물인 식물추출물을 물 1리터당 5g~30g을 투입하여 밥을 짓고,
상기 밥을 지은 후 동결건조하고, 이를 초음파진동을 활용하여 분말로 형성하되, 멸균실에서 진공포장하여 형성하는 것을 특징으로 하는 식물추출물을 활용한 열가공 완전멸균 기능성 건강즉석 간편식품.Prepare calcium powder by heating mussel shells, oyster shells, and clam shells in a weight ratio of 5:3:2, heating them to 800 ~ 1500℃, and pulverizing them,
After mixing biotite powder, clay powder, and charcoal powder in a weight ratio of 2:5:3, respectively, and baking in a rotary chamber at 700~800℃ to prepare far-infrared powder,
Prepare a calcium component diluent by diluting 300-350 g by mixing calcium powder and far-infrared powder per 30 drops of distilled water in a weight ratio of 8:2, respectively.
Cook rice with polished rice after growing rice while spraying the leaves at the time of transplanting, effective tillering, and running water development, respectively, until the calcium component diluted solution is harvested in the paddy field,
The mussel shells, oyster shells, and clam shells are each thoroughly washed, then crushed to a size of 2 to 5 cm. Wash and use
In the water for cooking, 5g to 30g of plant extract, which is an extract of vitamin tree fruit and red ginseng per 1 liter of water, is added to cook rice,
After the rice is cooked, freeze-dried, and it is formed into powder using ultrasonic vibration, but is formed by vacuum packaging in a sterilization room.
KR1020190049653A 2019-04-29 2019-04-29 Completely sterilized instant food using plant extract KR102294378B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190049653A KR102294378B1 (en) 2019-04-29 2019-04-29 Completely sterilized instant food using plant extract

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190049653A KR102294378B1 (en) 2019-04-29 2019-04-29 Completely sterilized instant food using plant extract

Publications (2)

Publication Number Publication Date
KR20200126100A KR20200126100A (en) 2020-11-06
KR102294378B1 true KR102294378B1 (en) 2021-08-26

Family

ID=73572028

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190049653A KR102294378B1 (en) 2019-04-29 2019-04-29 Completely sterilized instant food using plant extract

Country Status (1)

Country Link
KR (1) KR102294378B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102475689B1 (en) * 2022-09-15 2022-12-09 (주)삼영데리카후레쉬 Improved method for Manufacturing Frozen Triangle Gimbap

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008187930A (en) * 2007-02-02 2008-08-21 Hinomaru Carbo Techno Co Ltd Rice quality-improving material, rice quality-improving product and rice quality-improving method

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20110058487A (en) * 2009-11-26 2011-06-01 헬릭스 주식회사 Cultivation method of the rice plant which reinforces the iron
KR101345853B1 (en) * 2011-10-04 2013-12-30 윤상용 Rice having calcium and vitamin D highly, and method of cultivating the rice

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008187930A (en) * 2007-02-02 2008-08-21 Hinomaru Carbo Techno Co Ltd Rice quality-improving material, rice quality-improving product and rice quality-improving method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102475689B1 (en) * 2022-09-15 2022-12-09 (주)삼영데리카후레쉬 Improved method for Manufacturing Frozen Triangle Gimbap

Also Published As

Publication number Publication date
KR20200126100A (en) 2020-11-06

Similar Documents

Publication Publication Date Title
CN105614238A (en) Food convenient to eat and balanced in nutrition and preparation method of food
CN104286729A (en) Complex sprouting protein nutrition powder and preparation method thereof
KR101425314B1 (en) Method for preparation of processed plant composition
KR102294378B1 (en) Completely sterilized instant food using plant extract
CN101658291B (en) Preparation method of mushroom chip
CN103947955B (en) Chicken porridge with champignon and eating method thereof
CN103892179A (en) Five-kernel, flower and grass flour and preparation method thereof
KR101349059B1 (en) Method for processed plant composition
KR20060096394A (en) The method of making greenjuice-ball
CN104115957A (en) Manufacturing method of buckwheat tea
CN103859343A (en) Vegetable package for instant noodles and production method
CN110800980A (en) Sauce for cold dishes and preparation method thereof
CN104605124A (en) Sesame-aroma high-calcium soft sweet and preparation method thereof
CN103734615B (en) A kind of red bean and duck rice crust and preparation method thereof
CN103461806A (en) Puffed toona sinensis crisp chip and processing method
CN106105691A (en) A kind of implantation methods of high yield high-quality Fructus Capsici
CN106234722A (en) A kind of fast processing method of Moringa leaf tea
CN105639442A (en) Radix polygonati officinalis nutritive noodles enriched in wheat oligo-peptide selenium
KR101842072B1 (en) Manufacturing method for dry soup base
KR102179038B1 (en) Packing machine for completely sterilized instant food using plant extract
KR101885291B1 (en) Rice porridge cooking method made of oriental material
KR101532270B1 (en) method for making granule into germinated brown rice
KR20190115288A (en) Nutrient soup with Fomes fomentarius and process for preparing thereof
KR20130033594A (en) Method of making synurus deltoides nakai cake and a synurus deltoides nakai cake produced by the same
KR102146253B1 (en) Process for preparing cold noodle with pomegranate

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right