KR20010067870A - A process for preparing functional Dasik use of meats powder and herbs - Google Patents

Abstract

PURPOSE: A method for preparing a kind of multifunctional pattern-pressed candy made of sesame, chestnut, greenpea flour, honey, etc is provided, which has effects to improve physiological activity, by adding powdered meat and herb to powdered grains. CONSTITUTION: A method for preparing a kind of multifunctional pattern-pressed candy made of sesame, chestnut, greenpea flour, honey, etc using powdered meat and herb is characterized in mixing powdered grains 10-99wt.%, powdered meat 0.1-30wt.%, powdered chicken 0.1-30wt.%, powdered duck meat 0.1-30wt.%, powdered beef 0.1-30wt.%, and powdered herb 0.1-30wt.%.

Description

A process for preparing functional Dasik use of meats powder and herbs}

The present invention relates to a method of manufacturing functional polyfoods using meat powder and herbs, including rice powder as a main content, and including nutrients such as high protein, vitamins, iron, and calcium of meat powder to enhance physical, mental and control functions. The present invention relates to a method of preparing a multi-food which can mask the smell of meat by enhancing the aroma.

The following is a description of the meat used in the present invention

Ostrich meat does not have a peculiar smell of meat, so even people with a difficult diet who do not like meat will enjoy eating. Low fat, low cholesterol, low calories, high protein and high iron and calcium content.

Chicken meat is high in protein and unsaturated fatty acid, low in fat and calories. It has the effect of preventing skin beauty and osteoporosis, promotes brain activity, prevents skeletal role, cell tissue formation, and various diseases.

Duck meat is a high-quality protein source that supplies essential amino acids to prevent adult diseases such as hypertension and arteriosclerosis. Linoleic acid and arachidonic acid lower cholesterol levels and are rich in minerals such as calcium, phosphorus, iron, and potassium. It is also a source of nutrition and has a high vitamin content, which is a nutritional source that prevents each disease and nephritis.

Beef is the most enjoyed of meat foods and is used most often in foods. The ingredients are 65-75% moisture, 20% protein, and 1% minerals. Especially, the protein is considered as an excellent protein food because it is of high quality such as myosin, albumin and myoglobin. Minerals also contain iron, phosphorus and sulfur.

Herbs are mainly grown in warm fat and use the soft parts such as stems, leaves, and buds, and are fragrant plants that are useful for people's lives. It is a food for nutritional supplementation and health promotion. Contains ingredients to increase physiological activity. In particular, Lavender has the effects of relaxation and mental stability, Pine has antirheumatic and qualitative effects, Geranium has depression, stabilization, and female hormone regulation, Chamomile has neurostable, gastrointestinal disease, headache relief, and Cedawood It is effective in relieving stress and improving sexual dysfunction.

The purpose of the present invention is to satisfy the above demands by adding meat powder to rice powder to ingest high protein, and to supply vitamins and minerals, and to increase the physiological activity effect including pharmacological ingredients by adding herbs and physical It is to provide a method of producing functional food that enhances mental and control functions.

Figure 1 shows a picture of the functional polymorphism using meat powder and herbs.

Hereinafter, the present invention will be described in detail.

(1) Wash the rice with water and dry it to finely grind it (100-120mesh).

(2) After washing ostrich meat, poultry meat, duck meat and beef, fast freeze in the freezing room at -40 ℃ and freeze drying for 10-40 hours according to the water content of the product. Grind to powder 100-200mesh.

(3) Herbs are collected and dried in a Spray Dryer (70-110 ℃) (1-10 hours), then pulverized to 100-200mesh and powdered by natural drying after pulverizing to 100-200medh.

(4) An embodiment of a method of preparing functional polysaccharides using ostrich meat powder, poultry powder, duck meat powder, beef meat powder and herbs in the rice powder will be described in detail, and the blending amount is expressed in weight percent.

Example 1

Selected rice, washed with water and dried, then pulverized to about 120mesh to powder.

Add 93.47% of rice powder, 5% of ostrich meat powder, 0.02% of salt, 0.01% of white pepper, 1% of lemon black tea powder, and 0.5% of herbs (rosemary powder) and stir thoroughly. After stirring, 20% of the total weight of the oligosaccharide is added to the dough, and then the polymorphic mold is formed using a polymorphic plate to complete the preparation. The prepared polyfood enhances the physiological activity effect of the herb by attaching a solidized form to the herb at the same time adding the powder form and the extract form. Here, the addition of herbs has the effect of masking the smell of meat and enhances the aroma as well as the supply of various pharmacological ingredients.

Example 2

Selected rice, washed with water and dried, then pulverized to about 120mesh to powder.

Add 87.97% rice powder, poultry powder 10%, salt 0.02%, white pepper 0.01%, vanilla flavor powder 1.5%, and herbs 0.5% (rosemary powder) in a stirrer and stir thoroughly. After stirring, the oligosaccharide was added with 22% of the total weight to knead, and then the polymorph was formed using a polyplate to complete the preparation. The prepared polyfood enhances the physiological activity effect of the herb by attaching a solidized form to the herb at the same time adding the powder form and the extract form. Here, the addition of herbs has the effect of masking the smell of meat and enhances the aroma as well as the supply of various pharmacological ingredients.

Example 3

Selected rice, washed with water and dried, then pulverized to about 120mesh to powder.

Rice powder 90.97%, oil meat powder 7%, salt 0.02%, white pepper 0.01%, herb powder 2% (lavender powder 1.5%, peppermint powder 0.5%) into a stirrer and thoroughly stirred. After stirring, the oligosaccharide was added to 23% of the total weight to make a dough, and then polymorphism was formed by using a polymorphic plate. The prepared polyfood enhances the physiological activity effect of the herb by attaching a solidized form to the herb at the same time adding the powder form and the extract form. Here, the addition of herbs has the effect of masking the smell of meat and enhances the aroma as well as the supply of various pharmacological ingredients.

Example 4

Selected rice, washed with water and dried, then pulverized to about 120mesh to powder.

Add 91.47% rice powder, 6% beef meat powder, 0.02% salt, 0.01% white pepper, 1.5% chocolate flavor powder, and 1% herbal powder (sage powder) into the stirrer and stir thoroughly. After stirring, oligosaccharide was added to 21% of the total weight to knead, and then polymorphic molds were prepared using a polymorphic plate. The prepared polyfood enhances the physiological activity effect of the herb by attaching a solidized form to the herb at the same time adding the powder form and the extract form. Here, the addition of herbs has the effect of masking the smell of meat and enhances the aroma as well as the supply of various pharmacological ingredients.

[Test Example 1]

Functional polyfoods using meat powder and herbs prepared in Examples 1 to 4 were eaten and sensory evaluation was performed. The sensory test was carried out using a scoring scale test (10 points scoring method) for a total of 20 people and the results are shown in Table 1.

<Table 1>

Functional polyfoods using meat powder and herbs Sensory check item flavor Organization color Full symbol Example 1 8.97 9.25 8.87 9.01 2 7.69 8.75 8.49 8.28 3 7.43 8.93 8.25 8.17 4 8.15 9.14 8.75 8.65

From the results of Table 1, the palatability of the polymorphism of Example 1 was found to be excellent.

By completing the present invention as described above, by adding meat powder to Korean traditional Korean food, it provides nutritional information such as high protein, vitamin, iron and calcium, and adds herbs to add nutrition and health promotion. It is possible to provide a method for producing functional polyfood using meat powder and herbs that can increase physiological activity as a medium for relieving stress and overcoming illnesses as a food for.

Claims (3)

In the manufacturing method of functional polyfood using meat powder and herbs in cereal powder, the grain powder is 10-99% by weight, the meat powder by weight is 0.1-30%, the ostrich meat powder is 0.1-30% , Duck meat powder is 0.1-30%, beef meat powder is produced by adding 0.1-30% polymorphic manufacturing method. In the manufacturing method of functional polyfood using a meat powder and a herb to a grain powder, the grain powder is prepared by adding 10-99% by weight, and the herb powder (individual or mixed herb powder) by adding 0.1-30% by weight. Multi-food manufacturing method characterized in that. In the manufacturing method of functional polyfood using meat powder and herbs in cereal powder, the grain powder is 10-99% by weight, the meat powder by weight is 0.1-30%, the ostrich meat powder is 0.1-30% , Duck meat powder is added 0.1-30%, beef meat powder is added 0.1-30%, herbal powder is prepared by adding 0.1-30% by weight (individual or mixed herb powder) Way.