KR20050005252A - Functional composition for improvement in rice-cooking, a preparation method thereof and the rice cooked using it - Google Patents
Functional composition for improvement in rice-cooking, a preparation method thereof and the rice cooked using it Download PDFInfo
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- KR20050005252A KR20050005252A KR1020030044269A KR20030044269A KR20050005252A KR 20050005252 A KR20050005252 A KR 20050005252A KR 1020030044269 A KR1020030044269 A KR 1020030044269A KR 20030044269 A KR20030044269 A KR 20030044269A KR 20050005252 A KR20050005252 A KR 20050005252A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 28
- 235000009566 rice Nutrition 0.000 title claims abstract description 28
- 240000007594 Oryza sativa Species 0.000 title claims abstract 4
- 239000000203 mixture Substances 0.000 title claims description 44
- 238000002360 preparation method Methods 0.000 title claims description 7
- 238000010411 cooking Methods 0.000 title abstract description 20
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims description 19
- 201000010099 disease Diseases 0.000 claims description 16
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 16
- 241000219051 Fagopyrum Species 0.000 claims description 15
- 238000001784 detoxification Methods 0.000 claims description 15
- 238000000746 purification Methods 0.000 claims description 15
- 230000017531 blood circulation Effects 0.000 claims description 14
- 230000036528 appetite Effects 0.000 claims description 13
- 235000019789 appetite Nutrition 0.000 claims description 13
- 208000019423 liver disease Diseases 0.000 claims description 13
- 230000002265 prevention Effects 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 239000003146 anticoagulant agent Substances 0.000 claims description 6
- 229940127219 anticoagulant drug Drugs 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000006000 Garlic extract Substances 0.000 claims description 4
- 235000020706 garlic extract Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 claims description 3
- 229940092385 radish extract Drugs 0.000 claims description 3
- 229940119569 wormwood extract Drugs 0.000 claims description 3
- 210000004185 liver Anatomy 0.000 claims description 2
- -1 radish extract Substances 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 5
- 238000001914 filtration Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000008658 Artemisia capillaris Nutrition 0.000 abstract 3
- 241000092668 Artemisia capillaris Species 0.000 abstract 3
- 239000011343 solid material Substances 0.000 abstract 3
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 2
- 235000016622 Filipendula ulmaria Nutrition 0.000 abstract 2
- 244000061544 Filipendula vulgaris Species 0.000 abstract 2
- 235000009009 Filipendula vulgaris Nutrition 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 24
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 19
- 240000006891 Artemisia vulgaris Species 0.000 description 16
- 238000001035 drying Methods 0.000 description 6
- 238000003306 harvesting Methods 0.000 description 5
- 230000000144 pharmacologic effect Effects 0.000 description 5
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 4
- 235000003097 Artemisia absinthium Nutrition 0.000 description 4
- 240000001851 Artemisia dracunculus Species 0.000 description 4
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 4
- 239000001138 artemisia absinthium Substances 0.000 description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 4
- 229910001385 heavy metal Inorganic materials 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000000575 pesticide Substances 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000749 insecticidal effect Effects 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000009329 organic farming Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
본 발명은 취반개선제 조성물 및 그의 제조방법에 관한 것이며, 그것을 이용하여 제조된 밥에 관한 것이다.The present invention relates to a potentiating improver composition and a method for producing the same, and to a rice produced using the same.
예로부터 쑥은 생명력이 뛰어난 식물로 나물, 반찬, 떡, 각종 질병의 치료를 목적으로 하는 약용 등 다양한 목적으로 쓰여왔다. 약용으로 쓰이는 쑥 중에서 현재까지 그 효능과 효과가 가장 뛰어난 쑥은 한방에서 인진호(茵蔯蒿)로 불리는 인진쑥이다. 인진쑥은 해발 300m 이상의 고지에서만 자생하며, 나무처럼 곧게 1.8m 까지 자라는 국화과의 식물로 다양한 기능의 약리작용을 갖고 있다.Mugwort has been used for various purposes such as herbs, side dishes, rice cakes, and medicinal products for the treatment of various diseases. Among the wormwood used for medicinal use, the wormwood that has the best effect and effect to date is Injin mugwort called Injinho in Chinese medicine. Injin mugwort grows only on highlands above 300m above sea level, and grows up to 1.8m straight like a tree. It has various pharmacological effects.
동의보감을 비롯한 각종 한방문헌에 의하면, 인진쑥은 몸을 따뜻하게 하며 경락을 잘 통하게 하여 100여 가지의 효능이 있다고 되어 있으며, 황달, 각종 간질환, 생리계통의 질환, 각종 부인병, 냉을 다스리는데 없어서는 안될 약제로 설명하고 있다.According to various oriental literatures, including the common sense, Injin mugwort is said to have 100 kinds of efficacy by warming the body and through the meridians, and it is indispensable for managing jaundice, various liver diseases, diseases of the physiological system, various women's diseases, and cold. It is explained by medicine.
이러한 이유로 인진쑥은 상기 약리작용의 효과를 얻기 위해 여러 가지 한약제를 혼합하여 혼합음료, 추출차, 건강식품 등 주로 음용하는 식품으로 사용되어 왔다.For this reason, Injin mugwort has been used as a food to drink mainly, such as mixed drinks, extract tea, health foods by mixing various herbal medicines to obtain the effect of the pharmacological action.
본 발명자는 이러한 인진쑥의 약리학적 효능을 다양한 방법으로 이용할 수 있는 방법을 연구하던 중, 인진쑥을 주성분으로 포함하는 기능성 취반개선제 조성물을 개발하기에 이르렀고, 이 조성물을 사용하여 지은 밥은 식미가 개선될 뿐 아니라, 인진쑥이 갖는 약리학적 효과인 해독/정화작용, 식욕증진, 혈행촉진, 간질환 치료 및 부인병 치료의 기능성까지 갖게 된다는 것을 발견하고 본 발명을 완성하였다.The inventors of the present invention have been researching methods to utilize the pharmacological effects of jinjin mugwort in various ways, and have developed a functional anti-coating improver composition containing jinjin wormwood as a main ingredient. In addition, the present invention was completed by discovering that the pharmacological effects of Injin mugwort have detoxification / purification, appetite promotion, blood circulation, liver disease treatment, and gynecological treatment.
본 발명의 목적은 식미 개선 및 해독/정화작용, 식용증진, 혈행촉진, 및 간질환 및 부인병의 예방 및 치료 효과를 갖는 기능성 취반개선제 조성물의 제조방법으로, 물 100중량부와 고형원료 10중량부를 용기에 넣고 10시간 이상 끓인 후 12 ~ 16시간 동안 후숙시키고, 마이크로 필터로 여과하는 것으로 이루어지는 방법으로, 상기 고형원료는 건조 인진쑥 85 ~ 94 중량%, 건조 불미나리 3 ~ 9중량%, 메밀 2 ~ 5 중량%, 도토리 0.5 중량% 이하 및 마늘 0.5중량% 이하로 포함하는 방법을 제공하는 것이다.An object of the present invention is to prepare a functional taste improvement composition having the effect of improving the taste and detoxification / purification, edible promotion, blood circulation, and liver disease and gynecological diseases, 100 parts by weight of water and 10 parts by weight of solid raw materials After boiled in a container for 10 hours or more, and then ripened for 12 to 16 hours, and filtered through a micro filter, the solid raw material is 85 to 94% by weight of dried phosphorus mugwort, 3 to 9% by weight of dried radish, and 2 to 5 buckwheat. It is to provide a method comprising less than 0.5% by weight, less than 0.5% by weight acorn and garlic.
또한 본 발명의 목적은 본 발명에 따른 제조방법에 의해 제조되며, 인진쑥 추출물, 불미나리 추출물, 메밀 추출물, 도토리 추출물, 및 마늘 추출물이 포함되어 있고, 식미를 개선하고 해독/정화작용, 식욕증진, 혈행촉진, 간질환 및 부인병의 예방 및 치료에 효과를 갖는 기능성 취반개선제 조성물을 제공하는 것이다.In addition, the object of the present invention is prepared by the manufacturing method according to the present invention, it contains the jinjin mugwort extract, radish extract, buckwheat extract, acorn extract, and garlic extract, improve the taste and detoxification / purification, appetite promotion, blood circulation It is to provide a functional anticoagulant composition having an effect on the promotion, prevention and treatment of liver disease and gynecological diseases.
또한 본 발명의 목적은 본 발명에 따른 기능성 취반개선제 조성물을 사용하여 제조되어, 식미가 개선되고 해독/정화작용, 식욕증진, 혈행촉진, 간질환 및 부인병의 예방 및 치료에 효과를 갖는 밥을 제공하는 것이다.It is also an object of the present invention is prepared using the functional cooking improver composition according to the present invention, to provide a rice with improved taste and effect in the prevention and treatment of detoxification / purification, appetite promotion, blood circulation, liver disease and gynecological disease It is.
본 발명의 하나의 양태에 따라서, 식미 개선 및 해독/정화작용, 식욕증진, 혈행촉진, 및 간질환 및 부인병의 예방 및 치료 효과를 갖는 기능성 취반개선제 조성물의 제조방법으로,According to one aspect of the present invention, there is provided a method for preparing a functional anticoagulant composition having the effect of improving taste and detoxification / purification, appetite promotion, blood circulation, and prevention and treatment of liver disease and gynecological disease,
물 100중량부와 고형원료 10중량부를 용기에 넣고 10시간 이상 끓인 후 12 ~ 16시간 동안 후숙시키고, 마이크로 필터로 여과하는 것으로 이루어지는 방법으로, 상기 고형원료는 건조 인진쑥 85 ~ 94중량%, 건조 불미나리 3 ~ 9중량%, 메밀 2 ~ 5중량%, 도토리 0.5중량% 이하, 및 마늘 0.5중량% 이하로 포함하는 방법이 제공된다.100 parts by weight of water and 10 parts by weight of a solid raw material are put into a container, boiled for 10 hours or more, and then ripened for 12 to 16 hours, and filtered by a micro filter. A method comprising 3 to 9% by weight, buckwheat 2 to 5% by weight, acorn 0.5% by weight or less, and garlic 0.5% by weight or less are provided.
본 발명의 제조방법에서, 메밀 및 도토리는 고형원료로서 첨가되는 대신에 별도로 제공될 수도 있으며, 이 경우는 취반시 본 발명의 취반개선제 조성물과 혼합하여 사용하면 된다.In the production method of the present invention, the buckwheat and acorn may be provided separately instead of being added as a solid raw material, in this case, may be used in combination with the cooking improver composition of the present invention at the time of cooking.
인진쑥은 수확 후 3년이상 건조하여 숙성시킨 것을 사용하는 것이 가장 바람직하며, 본 발명의 조성물에 포함되어 보온, 혈행촉진, 및 간질환 및 부인병의 예방 및 치료 효과를 발휘할 수 있다.Injin mugwort is most preferably used to be dried and aged for three years or more after harvesting, it can be included in the composition of the present invention can exert the effect of preventing, treating blood circulation, and liver and gynecological diseases.
불미나리는 수확후 3 ~ 5일간의 자연건조를 거쳐 1년이상 숙성시킨 것을 사용하는 것이 바람직하며, 본 발명의 조성물에 포함되어 해독, 정화, 이뇨 및 혈압강하 작용의 효능을 발휘할 수 있다.It is preferable to use the one that has been aged for 1 year or more through natural drying for 3 to 5 days after harvest, and can be included in the composition of the present invention to exhibit the effects of detoxification, purification, diuresis and lowering blood pressure.
메밀은 당해 년도 수확후 2 ~ 3일간 자연건조 후 도정하여 사용하며 본 발명의 조성물에 포함되어 해독 및 정화 작용의 효능을 발휘할 수 있다.Buckwheat is used after natural drying for 2 to 3 days after harvesting the year and is included in the composition of the present invention to exhibit the effects of detoxification and purification.
도토리는 가을에 채취하여 껍질을 제거한 후 10일동안 자연건조한 후 분말화하여 사용하며 본 발명의 조성물에 포함되어 해독 및 정화 작용의 효능을 발휘할 수 있다.Acorns are harvested in the autumn and then dried for 10 days after removal of the bark and powdered and used in the composition of the present invention can exhibit the efficacy of detoxification and purification.
마늘은 껍질을 제거한 후 사용하는 것이 바람직하며, 본 발명의 조성물에 포함되어 살균, 살충 및 항암작용의 효능을 발휘할 수 있다.Garlic is preferably used after removing the shell, it can be included in the composition of the present invention can exhibit the efficacy of bactericidal, insecticidal and anticancer action.
본 발명에서 사용되는 용기로는 강철재로 만들어진 당화솥, 가마솥 등이 있다.Containers used in the present invention include a saccharification pot, a cauldron and the like made of steel.
여기서 사용된 "후숙"은 끓인 다음 곧바로 걸러내는 것이 아니라 식을때 까지 그대로 두면서 원료의 성분들이 우러나오도록 하는 것을 의미한다."Fruit" as used here means not to boil and filter out immediately, but to leave the ingredients intact until they cool.
본 발명에서 사용되는 마이크로 필터는 여과입도가 5 ~ 25마이크론인 것이 바람직하고, 와운드 카드리지 필터를 사용할 수 있다.The micro filter used in the present invention preferably has a particle size of 5 to 25 microns, and a wound cartridge filter may be used.
본 발명의 제조방법에서는, 필요에 따라서, 마이크로 필터로 여과한 후 액체 포장기의 여과기로 추가로 여과하는 단계를 포함할 수 있다.In the manufacturing method of the present invention, if necessary, it may include the step of filtering with a filter of the liquid packaging machine after filtering with a micro filter.
또한 본 발명의 또 다른 양태에 따라서, 본 발명에 따른 제조방법에 의해 제조되며, 인진쑥 추출물, 불미나리 추출물, 메밀 추출물, 도토리 추출물, 및 마늘 추출물이 포함되어 있고, 식미를 개선하고 해독/정화작용, 식욕증진, 혈행촉진, 간질환 및 부인병의 예방 및 치료에 효과를 갖는 기능성 취반개선제 조성물이 제공된다.In addition, according to another aspect of the present invention, it is prepared by the manufacturing method according to the present invention, it contains a wormwood extract, firewood extract, buckwheat extract, acorn extract, and garlic extract, to improve the taste and detoxification / purification, Provided is a functional anticoagulant composition having an effect on the prevention and treatment of appetite promotion, blood circulation, liver disease and gynecological diseases.
본 발명에 따른 기능성 취반개선제 조성물은 3 ~ 5인분의 밥을 취반할 때 기준으로 50 ~ 100ml를 첨가하여 사용하는 것이 유효하다. 본 발명에서 별도로 제공되는 메밀과 도토리의 혼합물은 3 ~ 5인분의 밥을 취반할 때 기준으로 1 ~ 3g을 첨가하여 사용하는 것이 유효하다. 조성물의 첨가량이 너무 많으면 인진쑥향이 너무 강해 어린이들이 먹기를 꺼리는 경향이 있다.Functional cooking improver composition according to the present invention is effective to add 50 to 100ml on the basis of when cooking rice for 3 to 5 servings. The mixture of buckwheat and acorns provided separately in the present invention is effective to add 1 to 3g when cooking 3 to 5 servings of rice. If the amount of the composition is too large, the jinjin wormwood tends to be so strong that children are reluctant to eat it.
또한, 본 발명의 또 다른 양태에 따라서, 본 발명에 따른 기능성 취반개선제 조성물을 사용하여 제조되어, 식미가 개선되고 해독/정화작용, 식욕증진, 혈행촉진, 간질환 및 부인병의 예방 및 치료에 효과를 갖는 밥이 제공된다.In addition, according to another aspect of the present invention, it is prepared using the functional taste improvement composition according to the present invention, improves the taste and is effective in the prevention and treatment of detoxification / purification, appetite promotion, blood circulation, liver disease and gynecological diseases Rice is provided.
본 발명에 따른 기능성 취반개선제 조성물은 인진쑥 추출물을 주성분으로 포함하고 있으므로 해독/정화작용, 식욕증진, 혈행촉진, 간질환 및 부인병의 예방 및 치료 효과에 있어서, 인진쑥 자체를 음용했을 때 못지않는 약리학적인 효과를 갖게 하고, 아울러 상기와 같은 기능성 외에도, 쌀에 존재하는 잔류농약 및 중금속을 분해하는 작용도 할 수 있다.The functional anticoagulant composition according to the present invention contains the extract of Injin mugwort as a main ingredient in the detoxification / purification, appetite promotion, blood circulation, the prevention and treatment of liver disease and gynecological disease, pharmacologically comparable to when drinking Injin mugwort itself In addition to having an effect, in addition to the above functional, it can also act to decompose the residual pesticides and heavy metals present in the rice.
이하 본 발명을 하기 실시예에 의하여 더욱 상세하게 설명하고자 한다. 단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명의 범위가 이들만으로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.
실시예Example
제조예 1Preparation Example 1
인진쑥 (영농법인 한우물, 유기재배, 3년 건조숙성) 9kg, 불미나리 (영농법인 한우물, 유기재배, 1년 건조숙성) 0.5kg, 메밀(영농법인 한우물, 유기재배, 자연건조후 도정) 0.4kg, 도토리(채취후 껍질제거, 10일간 자연건조후 분말) 0.05kg, 및 깐 마늘(영농법인 한우물, 유기재배) 0.05kg을 정제수 100㎏이 담긴 가마솥에 첨가한 후, 가열하여 10시간을 끓인 후, 14시간 동안 그대로 방치하여 후숙시켰다. 후숙된 용액을 와운드 카트리지필터(10마이크론)로 여과하여 취반개선제 조성물을 얻었다. 이 조성물을 액체 포장기의 여과기로 한번 더 여과한 후, 80ml의 용량으로 진공 포장하였다.Injin mugwort (Han Well, Organic Cultivation, 3 Years Dry Aging) 9kg, Bulminari (Han Well, Organic Cultivation, 1 Year Dry Aging) 0.5kg, Buckwheat (Han Well, Organic Cultivation, Natural Drying) 0.4kg, 0.05 kg of acorns (shelled after harvesting, powder after 10 days of natural drying) and 0.05 kg of garlic (Korean well, organic farming) added to a cauldron containing 100 kg of purified water, heated to boil for 10 hours, It was left as it is for 14 hours, and was ripened. The ripened solution was filtered through a wound cartridge filter (10 microns) to obtain a potentiator composition. The composition was filtered once more with a filter in a liquid packaging machine and then vacuum packed in a volume of 80 ml.
제조예 2Preparation Example 2
인진쑥 (영농법인 한우물, 유기재배, 3년 건조숙성) 9kg, 불미나리 (영농법인 한우물, 유기재배, 1년 건조숙성) 0.5kg 및 깐 마늘(영농법인 한우물, 유기재배) 0.05 kg을 정제수 100㎏이 담긴 가마솥에 첨가한 후, 가열하여 10시간을 끓인 후, 14시간 동안 그대로 방치하여 후숙시켰다. 후숙된 용액을 와운드 카트리지필터(10마이크론)로 여과하여 취반개선제 조성물을 얻었다. 이 조성물을 액체 포장기의 여과기로 한번 더 여과한 후, 80ml의 용량으로 진공 포장하였다.9 kg of Injin mugwort (Hanwoo Well, Organic Cultivation, 3 Years Dry Aging), 0.5 kg of Bulminari (Hanwoo Well, Organic Cultivation, 1 Year Dry Aging) and 0.05 kg of Fresh Garlic (Hanwoo Well, Organic Cultivation) After adding to the cauldron, it was heated to boil for 10 hours, then left for 14 hours to ripen. The ripened solution was filtered through a wound cartridge filter (10 microns) to obtain a potentiator composition. The composition was filtered once more with a filter in a liquid packaging machine and then vacuum packed in a volume of 80 ml.
또한, 메밀(영농법인 한우물, 유기재배, 자연건조 후 도정) 0.5kg 및 도토리(채취후 껍질제거, 10일간 자연건조 후 분말화한 것) 0.05kg을 혼합한 후, 2g씩 별도로 포장한다.In addition, 0.5kg of buckwheat (Hanwoop, organic cultivation, milling after natural drying) and 0.05kg of acorns (shelled after harvesting, powdered after natural drying for 10 days) are mixed, and then packaged separately by 2g.
취반시에는 진공포장된 상기 조성물(80ml)과 별도 포장된 메밀과 도토리 혼합물(2g)을 함께 첨가하여 사용한다.At the time of cooking, the vacuum-packed composition (80 ml) and the separately packed buckwheat and acorn mixture (2 g) are added together and used.
실험예: 효과시험Experimental Example: Effect Test
주변의 가정들에게 제조예 1 및 2에서 제조된 취반개선제 조성물을 첨가하여 밥을 짓도록 하고 그 밥을 시식하도록 식미를 시험하였다.The surrounding families were tested to add rice cooker composition prepared in Preparation Examples 1 and 2 to cook and taste the rice.
시험방법Test Methods
대상: 주변의 가정 100호Target: Around 100 homes
취반 방법: 3 ~ 5인용의 밥을 지을 때, 쌀을 깨끗이 씻은 다음, 물량을 조절할 때 제조예 1에서 제조된 취반개선제 조성물 1팩(80 ml)을 첨가하거나, 또는 제조예 2에서 제조된 취반개선제 조성물 1팩(80ml) 및 메밀과 도토리 혼합물 1팩(2g)을 첨가하고, 나머지 요구량의 물을 넣고 잘 섞은 후, 통상의 방법으로 밥을 짓게 하였다. 이 밥을 가정의 남여노소 식구들에게 시식하게 한 후 식미를 표 1에 개시된 항목별로 조사하여 그 평균값을 나타내었다.Cooking method: When cooking rice for 3 to 5 people, wash the rice thoroughly, and then adjust the quantity of water, add 1 pack (80 ml) of the cooking improver composition prepared in Preparation Example 1, or cooking prepared in Preparation Example 2 One pack (80 ml) of the improver composition and one pack (2 g) of buckwheat and acorn mixtures were added, the remaining amount of water was added and mixed well, followed by cooking in a conventional manner. The rice was sampled by family members of young and old, and the taste was examined for each item described in Table 1, and the average value was shown.
평가 기준은 다음과 같다. 5점: 매우좋다, 4점: 좋다, 3점: 보통이다, 2점:나쁘다, 1점: 매우 나쁘다.Evaluation criteria are as follows. 5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Bad, 1 point: Very bad.
표 1Table 1
상기 표에 따르면, 본 발명의 취반개선제 조성물을 첨가하여 밥을 지었을때, 밥맛이 좋고, 고소하며, 윤기가 나고, 밥알이 단단하고 차진 정도가 우수하게 식미가 개선되었음을 알 수 있다.According to the table, when cooked by adding the cooking improver composition of the present invention, it can be seen that the rice taste is good, savory, shine, rice grain is hard and the taste is improved excellently.
또한, 본 발명에 따른 기능성 취반개선제 조성물을 첨가하여 지은 밥은, 주성분으로 포함된 인진쑥 추출물의 작용으로 보온, 혈행촉진, 간질환 및 부인병의 예방 및 치료 효과에 있어서, 인진쑥 자체를 음용했을 때 못지않는 약리학적인 효과를 갖게 되고, 아울러 쌀에 존재하던 잔류농약 및 중금속은 분해되어 존재하지 않게 된다.In addition, the rice cooked by adding the functional anti-tuber improver composition according to the present invention, as the main ingredient in the action of the extract of the mugwort mugwort itself in the warming, blood circulation, liver disease and gynecological disease prevention and treatment effect, when drinking It does not have a pharmacological effect, and the residual pesticides and heavy metals present in the rice are decomposed and do not exist.
본 발명의 취반개선제 조성물은 밥을 지을 때 첨가하여 사용함으로써 어린이들까지도 쉽게 먹을 수 있고, 인진쑥을 주식인 밥과 함께 섭취할 수 있으므로 치료를 요하는 환자나 일반인들의 건강유지에도 좋은 효과를 나타낼 수 있다. 또한, 본 발명의 조성물을 이용하여 취반된 밥은 식욕을 증진시키는 효과를 가짐으로써 식욕을 잃은 노인에게 효과적이며, 온 가족이 건강식품을 쉽게 먹을 수 있는 장점을 갖는다. 또한, 인진쑥 자체의 은은한 향과 색을 가지며, 밥이 고소하고 윤기가 있어 먹기에도 좋다. 아울러, 본 발명의 취반개선제 조성물은 취반시 쌀에 있는 오염요소, 즉, 잔류농약이나 중금속 등이 분해되어 밥에는 존재하지 않게 하는 작용도 한다.The potentiator composition of the present invention can be easily eaten even by children by adding and using when cooking rice, and because it can be ingested with the staple rice with staple rice, it can show a good effect on the health of patients or the public requiring treatment have. In addition, rice cooked using the composition of the present invention has the effect of improving the appetite is effective for the elderly who have lost appetite, has the advantage that the whole family can easily eat healthy food. Injin mugwort itself has a subtle aroma and color, and the rice is savory and glossy, making it easy to eat. In addition, the cooking improver composition of the present invention also acts to prevent the presence of contaminants in the rice during cooking, that is, residual pesticides, heavy metals, etc. are not present in the rice.
Claims (5)
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