KR20040052879A - Using phellinus linteus, Recipe for cold noodle gravy and noodle gravy - Google Patents

Abstract

PURPOSE: A method of making korean cold noodle stock by mixing an extract of Phellinus linteus, Zizyphi Fructus and Glycyrrhizae Radix, a leg bone extract of a cow(sagol) and vegetables is provided. The product can be added to cold noodles(naengmyon) or noodles(kuksu). CONSTITUTION: A herbal material containing 80 to 90% by weight of Phellinus linteus, 9 to 19% by weight of Zizyphi Fructus and 0.1 to 1% by weight of Glycyrrhizae Radix is added 15 to 25 times with water and brought to a hard boil for about 1 to 2hr, followed by a weak boil until the herbal material liquid is reduced by half. Then, 10 to 15% by weight of the herbal extract is mixed with 30 to 32% by weight of a leg bone extract of a cow, 40 to 48% by weight of water and 1 to 5% by weight of vegetables such as radish, pears, kelp, green onion, onion, carrots, garlic, ginger, soy sauce, black pepper, red pepper or the like. The mixed extract is brought to a hard boil for 1 to 2hr, mixed 0.1 to 0.2 times with radish water kimchi(tongchimi) soup and cooled.

Description

Method for manufacturing cold mushroom broth and green mushroom noodle broth with green mushroom, and mushroom mushroom broth using cold noodles broth and green mushroom noodle gravy

The present invention relates to a method for producing a situation mushroom cold noodles broth and a situation mushroom noodle broth containing the main components of the situation mushroom and a situation mushroom cold noodles broth and a situation mushroom noodle broth prepared by the above method, anti-cancer effect, enhancing liver function Manufacturing method using raw mushrooms, bone bone broth, and Dongchimi as broth for general cold noodles and noodles in order to easily and effectively ingest main ingredients of situation mushrooms that have effective effects on human body such as effects and immune function enhancement effects And it relates to a situation mushroom cold noodles broth and noodles broth produced by the above production method.

Situation mushrooms are native to the trunks of broad-leaved tree trunks, such as mulberry trees, and are commonly referred to as 'woody mud mushrooms'. They are excellent in preventing early cancers from proliferating. Excellent effectiveness in prevention.

In addition, unlike anticancer chemotherapy, normal cells do not exhibit toxicity, and further enhance immune function to raise immune antibodies to normal levels, thereby significantly increasing cancer resistance. It improves immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer and rectal cancer of the digestive system. It is known.

Most of the antitumor components of the Staphylococcus aureus are protein-binding polysaccharides and are known as basic proteins. Unlike anti-cancer chemotherapy drugs, protein polysaccharides do not show toxic effects on normal cells, but also exhibit anti-cancer power by enhancing immune function, and thus, an ideal therapeutic effect appears when combined with existing anti-cancer drugs.

Among the polysaccharides, the most potent immune-enhancing effect was 'acidic heteroglucan'. Heteroglucan was found to be 5 times more active in B and T lymphocytes, 2.5 times more natural in killer cells, and 2 in macrophages. Turned out to ship. It also appears to extend the lifespan of cancer-bearing mice by 1.8 times. These immune-boosting effects have been demonstrated in the human body, although at varying degrees.

In an experiment conducted by a central hospital in Japan, S. mushrooms were administered to 24 patients with various cancers including gastric cancer, esophageal cancer, liver cancer, colon cancer, rectal cancer, lung cancer, and uterine cancer, and systemic conditions, quality of life, pain, appetite, and tumor size. The results showed that despite the progression of cancer, people who were eating mushrooms were suspected of having cancer because their appetite and weight were maintained and their pain was low. In addition, he published a case of a patient who was given a situational mushroom that had an increased lifespan without feeling pain despite cancer progressing.

In addition, when the patient was treated with eurokinase due to mild cerebral infarction, accidental progression of gastric cancer was discovered by accident. In addition, chemotherapy or radiation therapy, a powder made from a situation mushroom extract, resulted in a life expectancy of 6 months. Increased over a year. The other anticancer drugs are very toxic, destroying cancer cells as well as normal cells and causing hair loss. Situation mushrooms have anti-cancer effects through immunopotentiation, and have little side effects. It is said that it can improve the treatment effect.

In this way, unlike situational chemotherapy drugs, situational mushrooms do not show normal effects on the normal cells, but rather enhance the immune function to activate the detoxification. Situation mushroom has anti-cancer effect, immune function, detoxification effect, as well as whitening effect, a lot of research is currently in progress in the United States, Japan, Korea, etc., the scope of application is expanding.

Currently, KFDA has approved two kinds of situation mushrooms, Phellinus linteus and Phellinus baumi, as dietary supplements.

Accordingly, various foods using situation mushrooms are currently pending patent applications, and methods such as cosmetics and alcohol using situation mushroom extracts are known.

According to this trend, various foods include extracts of situational mushrooms, which are more beneficial to the human body.

However, the price of the situation mushrooms are formed at a high price, and the foods containing the situation mushrooms are also less than the demand, and thus cannot follow the popular taste.

In order to solve the problems described above, the present invention extracts the extract of the situation mushrooms and mixes delicious meat broth, which is easy to eat, and the situation mushroom cold noodles broth with the addition of the situation mushroom containing a large amount of the active ingredient of the situation mushrooms Its purpose is to provide noodle broth and green mushroom cold noodle broth and green mushroom noodle soup.

1 is a flow chart of manufacturing the situation mushroom cold noodles broth according to the present invention

Figure 2 is a flow chart of manufacturing the situation mushroom cold noodles broth according to the present invention

The present invention is to solve the above problems, clean and trimmed regularly cut mushrooms 80 ~ 90% and jujube 9 ~ 19% and licorice 0.1 ~ 1% 15 to 25 times the weight of the situation mushroom A first step of preparing a mixed solution added to the first step, a second step of boiling the mixed solution prepared in the first step for about 1 to 2 hours with a strong fire, and the mixed solution of the second step again for about 2 to 3 hours Boiling during the third step to reduce the weight of the mixed solution in half, the third step of extracting the situation mushroom extract, the fourth step of making the beef broth after removing the oil boiled bone for one day, the situation mushroom prepared in the third step 10 ~ 15% extract, 30 ~ 32% ginseng, 40 ~ 48% water, radish, pear, seaweed, green onion, onion, carrot, garlic, ginger, soy sauce, pepper, red pepper A fifth step of mixing 1-5% to form a mixed solution, and mixing in the fifth step A sixth step of boiling the mixed solution for 1 to 2 hours with a strong fire and cooling, and a seventh step of mixing and cooling 0.1 to 0.2 times the Dongchimi broth to the weight of the mixed solution prepared in the sixth step and the mixed solution prepared in the sixth step. It provides a method for producing a situation mushroom cold noodles broth comprising a.

In addition, the present invention provides a situation mushroom cold noodles broth produced by the above production method.

In addition, the first step of preparing a mixed solution of 80 ~ 90% of the state of the state of the state of the mushrooms, trimmed and cut regularly, jujube 9-19% and licorice 0.1-1% to 15 to 25 times the weight of the situation mushroom And, the second step of boiling the mixed solution prepared in the first step for about 1 to 2 hours with a strong fire, and the mixed liquid of the second step to boil again for about 2 to 3 hours on a medium fire to reduce the weight of the mixed solution in half A third step of extracting the situation mushroom extract, and a fourth step of making the beef broth after removing the oil from the boiled beef bone for one day; and 22.5% to 25% of the situation mushroom extract prepared in the third step and the fourth step 22.5% ~ 25% of Jinshu water, 49.8% ~ 53.4% of water, 0.5% ~ 0.12% of anchovies, and 0.1% ~ 0.08% of radish, garlic, ginger, green onion, onion, pepper, soy sauce, etc. The fifth step of mixing to make a mixture and the mixed solution mixed in the fifth step boiled for 1 to 2 hours on a strong fire After cooling provides a method for producing a situation mushroom noodle soup containing a sixth step.

In addition, the present invention provides a situation mushroom noodle broth produced by the above production method.

Referring to the preferred embodiment of the present invention with reference to the accompanying drawings in detail as follows.

1 is a manufacturing flow chart of the situation mushroom cold noodles broth according to the present invention, Figure 2 is a manufacturing flow chart of the situation mushroom cold noodles broth according to the present invention.

Example 1

First, clean and wash 1kg of situation mushrooms, and cut them to a certain size (about 3 ~ 8cm) and trim them.

In the first step (11), the situation mushroom is added to 20L of water of 15-25 times the weight of the situation mushroom, and at this time, 100g jujube and 10g licorice are added together.

The ratio of each of the above-mentioned additive materials is 80 to 90% of mushrooms, 9 to 19% of jujubes, and 0.1 to 1% of licorice.

In the second step 12, the mixed solution prepared in the first step 11 is boiled on a strong fire for about 1 to 2 hours.

In the third step 13, the mixed solution boiled in the second stage 12 is boiled again on a medium heat for about 2 to 3 hours. In this process, the weight of the mixed solution is reduced by half, thereby extracting the situation mushroom extract.

In the fourth step (14), the beef cattle bone is boiled and cooled for one day, and then the oil floating on the upper portion is removed to make the jinyuk water.

In the fifth step (15), 10L of the situation mushroom extract made in the third step (13) and 20L of the ginseng broth prepared in the fourth step (14) are added to 30L of water and vegetables are added.

At this time, the ratio of each added 10 ~ 15% of the situation mushroom extract made in the third step (13) and the 30 ~ 32% of the ginseng water prepared in the fourth step and 40 ~ 48% of water and radishes, pears, kelp, green onions , Onions, carrots, garlic, ginger, soy sauce, pepper, red pepper, etc. 1 to 5% of the mixture is mixed to maintain the ratio.

In the sixth step 16, the mixed solution mixed in the fifth step 15 is boiled and cooled for 1 to 2 hours with a strong fire.

In the seventh step (17) is added to the mixed solution prepared in the sixth step (16) by sifting Dongchimi broth, and the ice on the top is cooled to a certain degree to complete the situation mushroom cold noodles broth.

In this process, 0.1 ~ 0.2 times of the Dongchimi broth is mixed with the weight of the mixed solution in the sixth step (16) to maintain the ratio.

Example 2

First, clean and wash 1kg of situation mushrooms, and cut them to a certain size (about 3 ~ 8cm) and trim them.

In the first step 21, the situation mushroom is added to 20L of water of 15-25 times the weight of the situation mushroom, in which 100g jujube and 10g licorice are added together.

The ratio of each of the above-mentioned additive materials is 80 to 90% of mushrooms, 9 to 19% of jujubes, and 0.1 to 1% of licorice.

In the second step 22, the mixed solution prepared in the first step 21 is boiled for about 1 to 2 hours on a strong fire.

In the third step 23, the mixed liquid boiled in the second stage 22 is boiled again on a medium heat for about 2 to 3 hours. In this process, the weight of the mixed solution is reduced by half, thereby extracting the situation mushroom extract.

In the fourth step 24, the beef cattle bone is boiled and cooled for one day, and then the oil floating on the upper portion is removed to make the jinyuk water.

In the fifth step (25), 10L of the situation mushroom extract made in the third step (23) and 10L of the ginseng broth prepared in the fourth step (24) are added to 40L of water and seasoned with anchovies, vegetables, and seasonings. .

At this time, the ratio of each added 22.5% to 25% of the situation mushroom extract made in the third step (23), 22.5% to 25% of the ginseng water prepared in the fourth step (24), 49.8% to 53.4% of water and anchovy 0.5% ~ 0.12% And again, mix the 0.1% ~ 0.08% of radish, garlic, ginger, onion, onion, pepper, soy sauce, etc. and maintain the ratio.

In the sixth step 26, the mixed solution mixed in the fifth step 25 is boiled and cooled for 1 to 2 hours with a strong fire to complete the situation mushroom noodle soup.

In the above, the present invention is limited to the preferred embodiments of the present invention. However, the present invention is only an example, and various changes or modifications are possible, and such changes or modifications may be made without departing from the scope of the technical spirit of the present invention. Belonging to the scope of rights is self-evident.

As described above, the present invention adds the active ingredient of the situation mushroom to the broth of cold noodles and noodles, which are more popular and popular foods, so that anyone can ingest it, thereby increasing the consumption of the situation mushroom as well as the public health. It will also be beneficial in terms of income growth.

Claims (4)

A first step of preparing a mixed liquid in which 80-90% of freshly trimmed and constantly cut situation mushrooms, 9-19% of jujube and 0.1-1% of licorice are added to water of 15-25 times the weight of the situation mushrooms, A second step of boiling the mixed solution prepared in the first step for about 1 to 2 hours with a strong fire, A third step of extracting the situation mushroom extract by boiling the mixed solution of the second step again on a medium heat for about 2-3 hours to reduce the weight of the mixed solution by half; The fourth step of making the beef broth after boiling the beef bone over a day, 10-15% of the situation mushroom extract prepared in the third step, 30-32% of the ginseng broth prepared in the fourth step, 40-48% of water and radishes, pears, kelp, green onions, onions, carrots, garlic, ginger The fifth step of preparing a mixed solution by mixing 1 to 5% of vegetables such as soy sauce, pepper and red pepper, A sixth step of cooling the mixed solution mixed in the fifth step with a strong fire for 1 to 2 hours and then cooling, A seventh step of mixing and cooling 0.1 ~ 0.2 times of the Dongchimi broth to the weight of the mixed solution prepared in the sixth step and the mixed solution prepared in the sixth step, Situation mushroom cold noodles broth production method comprising a. The situation mushroom cold noodles broth produced by the method of producing a situation mushroom cold noodles broth according to claim 1. A first step of preparing a mixed liquid in which 80-90% of freshly trimmed and constantly cut situation mushrooms, 9-19% of jujube and 0.1-1% of licorice are added to water of 15-25 times the weight of the situation mushrooms, A second step of boiling the mixed solution prepared in the first step for about 1 to 2 hours with a strong fire, A third step of extracting the situation mushroom extract by boiling the mixed solution of the second step again on a medium heat for about 2-3 hours to reduce the weight of the mixed solution by half; The fourth step of making the beef broth after boiling the beef bone over a day, 22.5% ~ 25% of the situation mushroom extract prepared in the third step, 22.5% ~ 25% of the ginseng broth prepared in the fourth step, 49.8% ~ 53.4% of water, 0.5% ~ 0.12% of anchovy, and radish, garlic 5th step of making a mixed solution by mixing 0.1% to 0.08% of ginger, green onion, onion, pepper, soy sauce, A sixth step in which the mixed solution mixed in the fifth step is boiled with a strong fire for 1 to 2 hours and then cooled; Situation mushroom noodle soup production method comprising a. A situation mushroom noodle broth prepared by the method for producing a situation mushroom noodle broth according to claim 3.