KR20050059761A - Manufacturing method of gruel comprising five grains and salicornia herbacea - Google Patents

Abstract

An object of the present invention is to provide a healthy food that can be easily eaten up to the skin of grains rich in nutrients such as fiber, which is good for the human body, and is provided with nutrients such as minerals, which are indispensable to the human body and lacked in grains.

In order to achieve the above object, the barley, whole wheat and whole barley containing shells are carefully washed and boiled, and then the brown rice, millet and white beans (baektae), which have been washed, are added and boiled so that the shells are fully cooked. Grind well-cooked kojiri, whole wheat, whole barley and brown rice, millet and white beans with water, and then grind them well with a millstone. Extract the liquid, boil the sesame seed washed separately and gently boil it, and then separate the seaweed solution with a dehydrator. Put into the pot at a rate of about 450cc of the seaweed solution and boil while stirring slowly to complete the seaweed porridge.

Description

MANUFACTURING METHOD OF GRUEL COMPRISING FIVE GRAINS AND SALICORNIA HERBACEA}

The present invention relates to a method for producing a five-grain porridge including hamcho (鹹 草). More specifically, the present invention relates to a method for producing a seaweed five grains porridge including sea urchin and whole shell, whole wheat, whole barley and the like. More specifically, the present invention relates to a method for producing a seaweed five-grain porridge including jujube, whole wheat, whole barley and brown rice, millet, and white beans (white tae), which include sea cucumber and include jujube.

Hamcho is a year-old grass that grows near the tidal flats in Korea. It means a thick, knotty grass. In the old Chinese medicine book, Xinoncho Main Textbook, it is called saltwort and saltcho because it is very salty. Also, it is called Xincho, which is regarded as very rare and spiritual grass.

It is also called coral reef because its shape resembles coral. In Japan, it was first discovered in 1891 in Aeshima, Hokkaido, and was designated as a natural monument in 1921 due to its beauty and scarcity.

Hamcho grows around the salt field of Korea or near the tidal flat where fresh water and sea water are mixed. There are many nodes on the stem, branches branched one or two times, and there is no distinction between leaves and branches. The leaves are fleshy, dark green, and turn red in autumn. Flowers bloom in light green in August-September and flat, round fruits ripen in October. The seaweed has various enzymes, minerals and salts, and when you sweat and fatigue, you can feel the vitality immediately when you eat the seaweed. It is a plant that grows on land, but it is a grass that contains all the minerals in seawater and contains enzymes that decompose and remove toxins from sea water. In other words, it is a grass that brings back nutrients that were taken from land to sea. The more salty soil grows well, the sooner it dies when submerged in seawater. The seaweed has a physiology that soaks up the seawater that has soaked in the soil and then evaporates only the water by photosynthesis and keeps only the various minerals in the seawater. The seaweed is very salty. When you eat salty things, you feel thirsty, but no matter how much you eat, seaweed does not cause thirst, because it filters out harmful substances from living organisms in seawater and concentrates only beneficial substances. Therefore, the salt in the seaweed is more beneficial to life than any other salt. It is a natural food that has a significant effect on the treatment and prevention of various diseases such as elimination of stool, enhancing immune function, skin care, and diet.

According to Choi Jin-kyu's 'Local Herb Longevity Method', the effect of seaweed is excellent for the treatment of stool, constipation, obesity, hypertension, and hypotension, and it is effective for inflammation such as psoriasis, nephritis, arthritis, skin beauty effect and stomach and intestinal function. It is said to be effective in treating bronchial asthma and bronchitis, lowering blood sugar level of diabetes, various cancers and myomas, etc. It is effective in myalgia, arthritis, hemorrhagic, purpura, and it is effective in improving thyroid function and thyroid disease. It is recorded.

However, the seaweed is a salty plant form that can be harvested around a certain coast or salt field for a limited period from June to September, which is a certain period. Known methods for ingesting soybeans include methods such as ingesting with herbs or drinking juice in a specific area, drinking powders, and ingesting them in a pill, and the like. According to the method of manufacturing the food) or Korea Patent Publication No. 2001-44108 (Tongtong beverage production method) and the like, the raw materials of the seaweeds are heated and heated to be filtered and then mixed with food additives or the like to drink or freeze-dried the drink mixture. Disclosed are a method for preparing a solid food as an active ingredient and a method for preparing a food comprising kneading the prepared drinking food at a predetermined ratio.

In general, it has been developed as one of indigenous foods in our country. It can be categorized into complementary food, therapeutic food, and baby food. In Korea, we have made rice porridge with polished rice. When making rice porridge with rice, rice is the main ingredient and some other ingredients such as corn powder, barley powder, mugwort powder, etc. Like bamboo porridge, seafood has been added, or meat has been added to make porridge. On the other hand, there are foods such as oat meals in foreign countries, and most of them have been made from grains that have been completely removed from the dead.

As mentioned above, since the seaweed has abundant nutritional elements that are good for various bodies, it has been mainly used as a method of adding seaweed ingredients in drinking food or directly ingesting the seaweed itself, but as a raw material, the seaweed has its own salty and bitter taste. There is a lot of problems to use as a food raw material because there is a limit as an inappropriate food because it is rough and gritty,

In Korea, when the economy was difficult in the past, barley head was called, and when hunger was severe, poor villages used to eat porridge with wheat and barley porridge, which were provided to patients, but there were problems such as being gritty and unpleasant for eating. .

The present invention is a method of making porridge in order to eat grain shells rich in nutrients, such as fiber, which is good for our bodies after long-term research efforts to solve the above problems, and can be easily eaten as a health food suitable for our diet. The invention was invented to provide porridge which has a high density. It is rich in nutritious elements such as fiber, which is good for the body and helps digestion and prevents constipation. In addition, grains are rich in various minerals and enzymes that decompose organic matters, which helps to eliminate stool, and has even minerals and nutrients essential to the human body. Its purpose is to provide five grain porridge.

The present invention to achieve the above object

The process of washing and unloading the fresh barley, whole wheat and barley including shells into a pot at a rate of 6,000 cc of water per approximately 750 g of total 250 g each, and boiling it for about 180 minutes at 95 ° C ± 5 ° C In, using the raw barley, whole wheat and barley as it contains the bark, using only the grains harvested purely organically cultivated without using pesticides, boiling the grains without peeling, each of these shells have a body The first step is to boil it without peeling it, because it contains abundant nutrients that are good for your body, such as the fiber you need.

A second step of adding about 180 g of totally selected brown rice, millet, and white bean (white peach) to the pot of the first step, and boiling for 30 minutes at a temperature of 95 ° C ± 5 ° C.

A third step of filtering the bamboo flakes by finely sifting well-known grains, whole wheat, whole barley, brown rice, millet and white soybeans with a fine sieve and pouring them into a fine sieve in the first and second steps;

The fourth step of extracting jujube liquid with a dehydrator by putting it in a pot at a rate of 3,000 cc of water per about 1 kg of jujube, which has been selected and washed, at a temperature of 93 ° C ± 7 ° C for about 120 minutes.

In the process of separating the seaweed liquor with a dehydrator by putting it in a pot at a rate of 4,000 cc of water per approximately 1 kg of seaweed that has been separately selected and boiled at 90 ° C ± 10 ° C for about 180 minutes. Looking at it as follows.

According to the component analysis of the seaweeds of the National Fisheries Research and Development Agency, the moisture content was the highest with 90.9% of the leaves, the ash content was 4.6% with the leaves, 6.1% with the stems, 6.2% with the roots, and the salt content was the highest with the stems. The leaves and roots were next in order, and the salt content in the ash accounted for about 70% of the leaves. Total sugar and reducing sugar were the highest in roots at 22.8% and 13.4%, respectively. The content of uronic acid (uronic acid) was 0.31g in leaves, 1.40g in stem, and 1.88g in root per 100g of sample. In the case of leaves, glutamic acid and aspartic acid were high in leaves, and lysine and glutamic acid were high in stem and root. The leaves contained 10.8mg / 100g of tyrosine and were not detected in the stems and roots, and taurine was three to five times higher in the stems and roots than the leaves. Proline was detected as about 7% of the total amino acids in the leaves and roots. Minerals were the highest in sodium at 1333.8 mg / 100 g. In particular, the pot contains a lot of potassium, it is thought to promote diuretic action, and also contains a lot of calcium to maintain the resistance and skeleton health in the body. In terms of minerals, sodium was the highest in the roots, and calcium contained about 30 times as much as the roots (22.1mg / 100g) in the leaves (650.1mg / 100g). Magnesium (46.5mg / 100g ~ 54.0mg / 100g) and potassium (650.1 ~ 741.1mg / 100g) did not show a big difference by site, and zinc was the highest at 29.6mg / 100g in the stem. Iron was found to be 31.5mg / 100g in leaves, 66.2mg / 100g in stems and 84.8mg / 100g in roots, and trace amounts of copper, nickel, and manganese.

    On the other hand, if you look at the cultivation effect of sea urchins by the treatment example of Ohira Mountain Handicraft Research Institute in Japan, you can get rid of stool. Although said to have a good effect, in order to more easily ingest the ingredients of the seaweed and the fifth step to separate the use of the seaweed solution as described above,

Put in a pot at a ratio of about 450cc jujube solution made in the fourth step and about 450cc of the seaweed solution produced in the fifth step per about 6,000cc of bamboo shoots made in the first to third steps 95 ℃ ± 5 ℃ The sixth step is to boil while stirring slowly for about 60 minutes

It is characterized by including.

Here, by adding sugar, salt and other favorite products to the porridge completed by the first to sixth process can be adjusted in a conventional manner to suit the taste of the consumer,

It is also preferable to pack the finished porridge in a heat-resistant plastic pack in a conventional manner, and then refrigerated to eat as needed.

Hereinafter, the present invention will be described in detail with reference to Examples.

<Example 1>

First step:

The barley, whole wheat and whole barley containing the bark are carefully washed and put in a pot at a rate of 6,000 cc of water per approximately 750 g of total 250 g each, and boiled at 90 ° C. to 100 ° C. for about 180 minutes. In this way, the barley, whole wheat and whole barley are fully matured until the shell is softened.

Second process:

A total of about 180 g each of the selected washing brown rice, millet and white beans (baektae) is added to the pot of the first step, and then boiled at 90 ° C. to 100 ° C. for about 30 minutes to fully ripen until the shell.

Third process:

In the first and second process, the freshly unripe lees, whole wheat, whole barley, brown rice, millet and white beans are finely ground with a millstone while pouring water. Remove and remove.

4th process:

Separately washed jujube jujube in a pot at a rate of 3,000cc per 1kg of water, cooked for about 120 minutes at a temperature of 86 ℃ to 100 ℃ to ripen enough, and then extract the jujube liquid with a dehydrator (抽出) and jujube seed and Remove debris and remove it.

5th process:

Separately washed in a pot at a rate of 4,000 cc of water per 1 kg of cleansed seaweed, and gently boiled for about 180 minutes at a temperature of 80 ℃ to 100 ℃, and then separate the seaweed solution with a dehydrator and remove the plot. do.

6th Step:

Into the pot at a ratio of about 450cc jujube solution made in the fourth process and about 450cc of the seaweed solution produced in the fifth process per about 6,000cc of bamboo shoots made in the first to third process, 90 ℃ to 100 ℃ Stir slowly for about 60 minutes at temperature to boil to complete porridge.

As it is completed by the above process, the skin is invisible, smooth, precise, soft, and has the smell of a delicious nuungji smell. It is easy to die, and it is rich in fiber, which prevents constipation, helps gastrointestinal activity, improves digestion, and is good for the body. Helps to get rid of and has the effect of evenly equipped with minerals indispensable to the human body.

 Sugar, salt and other seasonings, black pepper, etc. can be added to the porridge completed by the first step to the sixth step in a conventional manner according to the consumer's preference.

The finished porridge is packaged in a heat-resistant plastic pack in a conventional manner and then refrigerated and preferably supplied to the consumer from time to time.

<Example 2>

In the first step, the barley, whole wheat and whole barley containing shells are selected and washed in a pot at a rate of 6,000 cc of water per approximately 750 g of total 250 g each, and boiled at a temperature of 90 ° C. to 100 ° C. for about 120 minutes.

The second to sixth steps are the same as those of the first embodiment and there is no change.

When milling grains boiled in the first and second processes, which are completed by the above process, they do not grind very well until the shells are visible, so that the bare grains are more noticeable, less sued, and have a slight smell of barley. It was gritty and a bit crude, so it was difficult to eat easily.

TABLE 1

Results such as sensory test

   division        Example 1         Example 2    Exterior   The shell is invisible and smooth  The poorly ground skin looks a bit noticeable      incense    Gentle Nurungji Smell      A little barley      flavor         Sue      Slightly less sued  Density     Precise and smooth    Slightly crude and gritty  Full symbol  It is good and can eat easily  It is hard to eat easily and is not good

As described above, the present invention is boiled and boiled boiled kojiri, whole wheat and whole barley, etc., and then fully ripened to the bark, and then ripened barley, whole wheat, whole barley and brown rice, millet and white beans with water, and millstone. It is made of fine bamboo flakes after being finely ground, and it is made of filtered bamboo flakes. It is rich in fiber, which helps to prevent constipation, helps digestion, facilitates digestion, and is good for the body. Moreover, grains contain abundant minerals and enzymes that are rich in enzymes. It has the effect of evenly providing minerals indispensable to the human body.

Claims (3)

Selected and washed barley, whole wheat and whole barley, including shells, are put in a pot at a rate of 6,000 cc of water per approximately 750 g of approximately 250 g each, and boiled at 95 ° C ± 5 ° C for about 180 minutes. 1 step A second step of adding about 180 g of totally selected brown rice, millet, and white bean (white peach) to the pot of the first step, and boiling for 30 minutes at a temperature of 95 ° C ± 5 ° C. A third step of filtering the bamboo flakes by finely sifting well-known grains, whole wheat, whole barley, brown rice, millet and white soybeans with a fine sieve and pouring them into a fine sieve in the first and second steps; The fourth step of extracting jujube liquid with a dehydrator by putting it in a pot at a rate of 3,000 cc of water per about 1 kg of the selected jujube, and heating it at a temperature of 93 ° C ± 7 ° C for about 120 minutes. The fifth step of separating the seaweed liquor with a dehydrator by putting it in a pot at a rate of 4,000 cc of water per about 1 kg of cleansed seaweed, and boiling it gently for 90 minutes at a temperature of 90 ° C ± 10 ° C. Put in a pot at a ratio of about 450cc jujube solution made in the fourth step and about 450cc of the seaweed solution produced in the fifth step per about 6,000cc of bamboo shoots made in the first to third steps 95 ℃ ± 5 ℃ The sixth step is to boil while stirring slowly for about 60 minutes Method for producing a seaweed five grains porridge comprising the. The method of claim 1, wherein the porridge completed by the first to sixth step further comprises sugar, salt, and favorite products according to the consumer's preference. The method of claim 1 or 2, wherein the finished porridge is packaged in a heat-resistant plastic pack and then refrigerated.