KR20040063723A - Functional soup and flakes - Google Patents

Abstract

PURPOSE: Functional soup and flakes obtained by treating soup material and grain with a fermented product is provided. The product has good taste, color and flavor as well as functionality and is rich in nutrients and can be effectively used as a snack. CONSTITUTION: Soup material and flakes are boiled with water and a fermented product to give the product. The fermented product is obtained by fermenting cereals, nutraceuticals, fruits, tourmarine, loess, charcoal or the like. For an example, 100kg nutraceuticals are mixed with 100kg fruits, 100kg water and 100kg cereals and fermented for 1 to 6 months or more at 15 to 45deg.C to give the fermented product. The nutraceuticals contain ginseng extract, mushroom extract, fermented organic material of animals and plants, physiologically active materials of plants, animals, birds, bacteria and carbohydrates or the like. The cereals contain rice, barley, foxtail millet, oat, Vigna sinensis, buckwheat, sorghum or the like. The fruits contain plums, ginger, grapes, bananas, pears, pineapples, jujubes or the like.

Description

Functional soups and flakes

The present invention is processed by containing a functional substance (see 3P), that is, a bioregulatory function, that is, a new type of soup and flakes that prevents and recovers from diseases and also increases the body's natural immunity when used by ingestion of all animal plants. The present invention relates to flakes and soups containing a functional material that contains abundant components of the functional material, but exhibits excellent palatability and has no side effects.

The present invention manufactured by the processing method from the raw material containing the material to be the material of the present invention, according to the selection of the material, even if there is a difference in composition ratio, all the nutrient amino acids, iron, vitamins, manganese, Useful components such as magnesium, minerals, and the like are contained in a desirable balance, and these components interact with each other in a complicated manner to form a good material of a functional substance having good palatability. It will also be an excellent material in terms of health and nourishment itself. The fermentation method of the present invention performs a premise, acupuncture, the subject and the like, there is a saccharification treatment process, acetic acid, lactic acid, lactic acid fermentation, and there is a processing process by adding a mixed enzyme.

Functional substances The above-mentioned materials contain useful ingredients that show health, nourishment, tonic and pharmacological effects, and have been used as extracting liquids since ancient times. come. The present inventors have studied to develop flakes and soups made of a functional material which is a new type of natural raw material containing both of the above-mentioned useful substances and herbal ingredients of the functional substance. As a result, in the production of flakes and soups from natural raw materials, that is, functional materials, the optional processing of the processing is carried out in the presence of the addition of functional materials, so that the functional materials with improved extraction efficiency are contained, thereby enriching sugar useful ingredients. In addition, it has excellent palatability without accompaniment with the palatability of the functional substance, and does not cause trouble with the occurrence of over time, as seen in the extract of the functional substance, and also avoids the expected processing inhibition during processing. We found that we can offer a new type of flakes and soups that have excellent palatability, stability, and a rich content of functional substance ingredients, as well as excellent ingredients of soups.

On the other hand, it is not possible to obtain simply by adding a functional substance component-containing material to the material of the functional material and the general additive material having all the excellent improvement properties of this new type, and the processing in manufacturing the present invention from the natural raw material for producing the present invention. It has been found that the optional treatment step can be carried out under the addition charge of the herbal ingredient content of the functional substance.

It is therefore an object of the present invention to provide a new type of soup and flakes.

The present invention is a rice wine, barley, wheat, crude, oats, eastern, buckwheat, sorghum, red beans, green beans, vegetables and fruits and whole grains, Yulmu, millet, glutinous rice, etc. Functional substances (see 3P) and plums, ginger, ginseng, red ginseng, grapes, green tea, pears, apricots, apples, persimmons, melons, watermelons, tuna, bananas, pineapples, melons, plums, peaches, cherries, grapefruits, tomatoes, cucumbers Carrot, garlic, green onion, onion, leek, lettuce, broccoli, cactus, fresh vinegar, aloe, tourmaline ore powder, ocher, charcoal, etc. It relates to a method for producing flakes and soups containing a functional material prepared by blending the ingredients of.

In general, the manufacturing method is known as a general method of mixing water and materials, and is commonly used. However, the type is only a real flake or soup product.

Therefore, the present invention grains functional materials known to improve the function of the five intestinal muscles by using the functional material (see 3P) is used in the body's metabolic function, body defense, body rhythm control, prevention and recovery of diseases, etc. Of flakes and soups containing natural brewing diet enzymes using functional substances that can aid health when ingested by mixing and fermenting mixed with vegetable plants, fruits and whole, tourmaline ores, ocher, charcoal, etc. It is to provide a manufacturing method.

The configuration of the present invention is as follows.

Techniques for producing flakes and soups from natural raw materials of the present invention are well known and can be used in the present invention.

The functional substances (see 3P) added to the present invention are prepared by extracting and fermenting them in water containing sugar, salt, and other green teas at a ratio, or by boiling and boiling in water, powder or liquid, or the ingredients of the present invention. And other conventional methods and techniques to be added, mixed, processed, and the like can be used in the present invention.

Other processing methods include roasting, steaming, boiling, or grinding to mix and process the raw materials of the invention, and all fermentation processes beneficial to humans or animals, such as acetic acid, lactic acid, and lactic acid fermentation. In parallel with this optional treatment step, it can be prepared by adding the regenerating ingredient of the herbal ingredient of the functional substance (see 3P).

The natural raw materials of the brewed vinegar used in the production of flakes and soup containing the diet enzyme of the present invention are, for example, eastern, oats, buckwheat, millet, rice, barley barley, crude, soybean, other grains, leek or apples, grapes, etc. Fruits, potatoes, sweet potatoes, burdock, hemp, miscellaneous, sugar, starch, starch, brown powder, carbohydrates, sugarcane, pulp, alcohol, etc. Techniques for producing flakes and soups with known materials are known and can be used for the production of flakes and soups of the present invention. In addition, the fermentation of the functional substances (see 3P) and the raw materials of the present invention contained in the present invention include various methods such as a static method, a sokcho method, a deep fermentation method, and a continuous deep fermentation method. Known and optionally used in the manufacture of flakes and soups containing the present functional material.

100 kg of functional substance (refer to 3P) in each ratio, plum, ginger, grape, banana, pear, pineapple, jujube, chestnut apple, melon, watermelon, persimmon, apricot, peach, plum, herbal herb 100 kg of grains and 100 kg of grains are loaded into the dock, maintained at a temperature of 15 ° C. to 45 ° C., and naturally fermented for 1 to 6 months to produce 230 kg of functional material.

Here, the process of mixing the juice with 93:17, which is made of grain and fruit yeast, is added to the process when mixing at that ratio, 50kg of water is added together, aged for one month or more, and then fermented by adding each ingredient in each ratio. The prepared flakes and soup are mixed with the fermented liquefied functional material solution by preparing a functional material solution, which is mixed with the raw material flakes and soups of the present invention, and then transferred to a coating process. It can be made into a liquid solution and dried slightly to make an enzymatic ring, then dried to be processed into powder or capsules.

In addition, the processing method is to put the water (500kg) in the extract (100kg) of the functional substance in each ratio and put the composition (600kg) in the pot and boiled for more than 1 hour and then mixed with the raw material of the present invention as ionized extract extract ingredients useful components It can also be processed. The present invention relates to the release effect of diet enzymes and far-infrared rays, anions, and the like, and to the nutrient tonic, capsules, packs, powders, tablets, drops, etc. It is designed and processed to express bioregulatory functions such as various nutrients, minerals, enzymes, biological defense, body rhythm control, disease prevention and recovery, etc. Health-assisted flakes and soups aided by far-infrared and negative ion releases that are absorbed and promote metabolism, improve the function of the five intestines, eyes, nose, ears, heart and brain and help maintain the obese body weight to standard weight Becomes

Functional materials of the present invention are as follows.

Pharmacologically functional substances (Nutraceuticals); Although the ginseng polysaccharides, such as red ginseng, are used in this article (Attachment 1), they refer to all kinds of materials, and they include polysaccharides, such as mushrooms, all extracts, powders and all animals and plants. Fermented organic acids, plants, animals, algae, bacteria, carbohydrates, bioactive substances, glycosides, polysaccharides, physiological regulators, flavanic compounds, catechins and nutrient-active substances are all included.

Pycnogenol, silkworm extract DNJ Propolis Antioxidants and polysaccharides in all fruits, including apples and yeasts, enzymes, fungi and microorganisms of all functional levels. Plants means all plants, including seeds, genus, ferns, algae, fungi, general plants and moss. Animals include tonic, echinoderm, animal general, linear, mollusk, clumsy, streamlined, circular, arthropod, vertebral, spongy, oral, inner port, ridge, scripture, complete, circular, type, worm, vertebral, flat, animal, etc. Says all the animals.

Mineral Calcium Magnesium Iron, Prostagladins, Nanoparticle Treatment All functional materials synthesized from nanostructured materials, all plants, animals, minerals, soils, all natural medical materials, cyclodeltrins, sugars, alcohols, plastics Banye Compounds and Catechins All Jangjang, Doenjang, Kochujang, Ssamjang, Cheonggukjang, Salted Fish, Xylooligosaccharides, SOD and GST Enzymes, Flavonoid Glycosides of Immature Citrus Fruits, Flavonoid Glycosides and Pectins, Fructose, Juices and Essential Oils With Limonoid, Lactic acid, glutamate oxaloacetate transaminase, glutamatepyruvate, kimchi, pickles, radish Mastoparan B, neuropeptides, Phospholipid, Casein Phospho Peptide, Lysine, B subtilis, Isoflavones, Saponins, Phytinic Acid, Choline, Fiber Extracts Immunity of Powders, Carotenoids, Tocopherols, Tocotrienols, Glucosinolates, Vegetable Herbs Reinforced material, vector, any food additive complement (Complement), Head of salmon protein, protein, carbohydrate, fat, calcium, minerals, vitamins and nutrients for all plants, animals and five nutrients substances,

angiotensin converting enzyme (ACE) remover thrombolytic, ela stase, levane, glucosamine, protein hydrolysate, glucosamine salt, DHA calcium, nanocalcium, soybean powder extract and extract, noni and soybean extract, copper Seaweed extracts such as vegetable proteins, brown algae, powder, pomegranate extracts, St. John's sweets and cucurbita extracts, water-soluble whey calcium and chitosan powders, oysters and antler, ginseng, red pepper, walnuts, red yeasts, chlorella, prickly pear, aloe vera and garlic Onion Ginger, Bamboo Leaf, Guar Gum, Grape Seed and Plant All Seed, Cactus, Stone Flower and Mushroom Extract Extract and Powder, Rutin, Condorichin Sulfuric Acid, Astaxanthin Sweetener, Food Flavor, Fish Fish, Emulsifier, Preservative, Vitamin , Antioxidants, stabilizers and flavorings, seasonings, colorings, bleaches, reinforcing agents, quality improving agents, antifoaming agents, swelling agents, meat additives, all other additives, isoflavones, Chlorophyll, dietary fiber, functional pigment substance of Hongguk bacteria, (Honggok extract) skin active substance, yeast, meju, all liquor, algae red seaweed enzyme such as nuruk acid, kelp, unsaturated fatty acid, saturated fatty acid, isoflavone, vitamin E, MS bacteria All mycelium of mushrooms such as starch, brown powder, starch, sugar, minerals, polyphenols, flavonoids, basidiomycetes, eicosapentaenoic aCD (EPA), Polysaccharide Peptide (PSP), interferon substance, retinol, luteolin, transresveratrol, lgy, peptide, Bifidobacteria, lactoferrin, whey, Glygo macro peptide, sialic acid, lgG, lgA, lgM immunoglobulin, lactoalbumin, galactose, ceraboside, galactoside, ganglioside, chondroitin sulfate, iso Flavones, hesperidin, PDF, vegetable organic and inorganic germanium and ceramics (®GE-132) JBB-1 (citrus peel extract), carbohydrate nanomaterials bioavailability, rice extract, green carotene, cellulose alginate, cellulase, catalase, oxidase-reductase, phytase, protease, carbohydrase, lipase, egg yolk, egg white, linolenic acid, lecithin, lecithin, corn Triotin sulphate, cell life complex, helicobacter growth inhibitory substance, anti-caustic antibody, disulfide, soybean extract, caffeine, monacoline K, nucleic acid, wood vinegar, chlorella, almonds and extracts of peanuts and whole beans, cyclic adenosine I phosphate , Lipids, glycerol, fatty acid esters, acetone, kephalins, cyclins, cyclin dependent active elements (CDKs), norepinephrine, dissociation, gramicidine, anithins, peptides, acid alkaline proteinases, all pharmaceuticals and quasi-drugs, Insulin, oxytocin, glutathione, angiotensin, radicinin, all organic acids, physiological saline bronchiectasis, surfactants and protein solubles Physiologically active substances in plants, picrom, epinephrine, trypsin, auxin, gibberellin, phenolic substances, maples dormant substances of all trees, soluble hormones, absincin II, plasma membrane, cholesterol, pectin, solitonics, mycelium of mushrooms , Inorganic phosphoric acid, lipoic acid, lactic acid bacteria, sulfoxide, dermic acid, α-ketoglutaric acid, thiamine, coenzyme (CoA), operon, all hormones, glutamate alanine dehydrogenase, glycogen, phosphorylase, exidone and Steroids, growth, thyroxine and growth hormones, glucose, amino acids All mineral vitamins, indole acetic acid, colostrum, NAD (coenzyme), thiamine pyrophosphate, ATP, inorganic phosphates, citric acid, itaconic acid, glutamic acid, lysine, ethanol, butanol , Alcohol, lactic acid, Nurukic acid, penicillin, cortisone, butyric acid, racemate, insect pheromone, hydroxytyramine, amine, catecholamine, dopamine, decarbonic acid, lectin, complex sugar, seaweed Antibiotics, cytokinin, hirudin, saponins, dietary fiber, chitosan functional microorganisms, squalene, xylitol, hydrocolloids, all plant extracts (physiologically active substances), three hundred seconds fishery rice, rice chestnut and cinnamon buckwheat beans potato sesame seeds , Flavonoids, lactophenin, phalangeal antifungal microorganisms, beneficial strains, amino acids, isoleucine, threonine, valine, tryptophan, alanine, aspartic acid, proline, oxyproline, calcium, betaglucan, CMC, complex lipid, EPA, DAA, dextrin , Extracts of rice hulls, chlorophyll, all health foods, medicines, quasi-drugs, minerals, earth and plant animals.

The present invention is a product containing a pharmacologically functional substance to stimulate the immune system and lymphatic system to regulate the biological function and anti-cancer and prevent various diseases such as diabetes, as well as the disease recovery function such as control function or prevention of platelet coagulation and It prevents aging by controlling the function of biorhythms such as absorption and lipid peroxide production. Oligoribonucleic acid, oligosaccharides, chitosan, polysaccharides, amino acids, oligopeptides, peptide glycans, which are the major components of microbial cell walls, etc. ) It has the function of inhibiting the growth and transition of the cells, and the recently reported probiotics and functional plants and algae extracts of the intestinal useful microorganisms also have the above functions, which is good for human and animal plants. These pharmacologically functional substances, in addition to nutrition, which is the primary function of food in plants and animals, It refers to a material that has a preventive or therapeutic features (effects) for the kind of illness at the same time and say even the food or ingredients that contain them broadly.

Therefore, when the present invention is ingested and used, as described above, it has an excellent effect on health maintenance, disease prevention, and autoimmunity, and provides a good point. In addition, it prevents adult diseases and is good for health. It is also effective for patients suffering from various diseases and diseases. It is also an invention processed by adding 3P (page) of functional substances to flakes and soups. It is effective for improving fragile constitution and helps vitality because it is designed to express prevention and recovery, increase natural immunity, etc.

Claims (1)

All kinds of fermentation processes, such as saccharification and acetic acid, lactic acid, and lactic acid fermentation, which are used to make flakes and soups containing functional substances from natural ingredients of flakes and soups containing diet enzymes, are described as "functional substances (see 3P)." Flakes and soups containing herbal ingredients and functional substances characterized by being a flakes and soups containing diet enzymes obtained by carrying out transfer treatment and coating in the presence of the addition of the herbal extracts composition formulated in each ratio Manufacturing Method