KR20080048108A - A functional flour containing salicomia-herbacea and cordycens of manufacturing method, and its - Google Patents

Abstract

A method of manufacturing functional flour containing glasswort(Salicornia herbacea L.) and Cordyceps sinensis is provided to control salinity without addition of salt and to obtain various minerals and physiological effects. An extract of 2.3 to 2.7% by weight of Cordyceps sinensis, 4.8 to 5.2% by weight of Morus alba root bark, 0.8 to 0.85% by weight of Licorice root and 91.25 to 92.1% by weight of purified water is blended with powder of 48.4 to 51.6% by weight of sea tangle, 39 to 41% by weight of sea mustard, 3.8 to 4.2% by weight of moulded tenax and 3.8 to 4.2% by weight of Codium fragile and agar in a weight ratio of 1:0.14 to 0.17 to give a mixture. Then 86.8 to 88.5% by weight of the mixture is mixed with 0.9 to 1.2% by weight of Salicornia herbacea powder, 0.3 to 0.5% by weight of silkworm excrement, 5.3 to 5.7% by weight of wheat flour, 2.5 to 2.9% by weight of potato starch and 2.5 to 2.9% by weight of sweet potato and agitated for 1 to 2hr. The dough is dried for 12 to 24hr in a vacuum dryer and ground.

Description

A functional flour containing Salicomia-herbacea and Cordycens of manufacturing method, and its composition

Schematic of the manufacturing method of functional flour containing grasswort and Cordyceps sinensis

The present invention relates to a method for producing functional flour containing Hamcho and Cordyceps sinensis and compositions thereof.

More specifically, the method for preparing functional milling powder of the present invention, more specifically, Hamcho powder, Jambun (silk powder), Cordyceps sinensis, lettuce white skin, licorice, kelp, seaweed, semo, hearing, agar, wheat flour, potato starch, sweet potato starch As a process for screening the material of the functional milling; and Cordyceps sinensis, white baekpi, licorice hot water extraction process; and, kelp, seaweed, sesame seed, hearing, agar grinding process; and, Cordyceps sinensis, baekbaekpi, licorice extract and kelp, seaweed Mixing, heating, mixing, washing, and agar powders; and adding and mixing hamcho powder, wheat flour, potato starch, sweet potato starch to the mixed heating; and kneading the mixture; and drying; and grinding The present invention relates to a method for producing a functional mill containing hamcho and Cordyceps sinensis, and a composition thereof.

In general, milling is a powder or coarse powder which is easy to cook by grinding grains, and is used as a main raw material such as noodles, breads, and pancakes using this powder.

It is a processed product using functional milling developed until recently,

Hamcho Dangnoodle noodle composition of the Republic of Korea Patent Publication No. 2005-0106950 is a seaweed dangmyeon noodle to mix the seaweed, wheat flour, buckwheat flour, potato flour, rice flour, barley flour, salt and water in 8 to 2 It relates to a noodle manufacturing method, which contains buckwheat flour, potato flour, rice flour, barley flour, instead of reducing the amount of flour used in ordinary noodles, and using seaweed instead of reducing the salt content.

 The manufacturing method of the noodles improves functionality by containing buckwheat flour, potato flour, rice flour and barley flour instead of reducing the amount of flour used, but high carbohydrate content and lack of fiber and various minerals, It contains deficiency and seaweed, which is effective for constipation, diabetes, high blood pressure, hypotension, sinusitis, nephritis, skin disease, and joint transport.However, it contains a small amount of seaweed but lacks the salty taste, so it does not take full advantage of the effect of seaweed. There is a problem.

Functional noodles of Korea Patent Publication No. 2004-0046772 and its manufacturing method are produced by inoculating and cultivating various grains of mushrooms such as situation mushrooms, Cordyceps sinensis, Agaricus, etc. after pretreatment of various cereals with chitosan and herbal extracts. The present invention relates to a functional noodle and a method of manufacturing the same using functional grains and alpha grains, and have excellent color and flavor as well as rich nutritional value and various functionalities from functional grain powders.

The method of the noodles is rich in color, flavor and nutritional value using functional cereals and alpha grains produced by inoculating and cultivating various medicinal mushroom spawns such as situation mushrooms, Cordyceps sinensis, agaricus, or red yeast bacteria, but minerals lacking in noodles. There is a problem that can not control the intake of salt because it does not reinforce and fiber, and salt to cook the salty taste during cooking.

Therefore, the processed products using milling until recently have been improved in functionality and nutrition, but can not limit the intake of salt and lack of intake of various minerals and lack of pharmacological effect. In addition, the composition is limited there is a problem that does not meet the various needs of consumers according to the addition ratio of wheat flour and water.

An object of the present invention is to add salt, powder, silkworm (wormwood powder), Cordyceps sinensis, lettuce white, licorice, kelp, seaweed, semo, auditory, agar, wheat flour, potato starch, sweet potato starch, compared to the composition using only flour, salt To control the salt without the addition of various minerals and pharmacological effects to provide the milling.

Still another object of the present invention is to provide a composition for milling which satisfies various needs of consumers according to the addition ratio of wheat flour, soy flour and water.

In order to achieve the above object, the present inventors prepared functional flours by mixing Hamchome powder, Jambun (silk powder), Cordyceps sinensis, lettuce white skin, licorice, kelp, seaweed, semo, hearing, agar, wheat flour, potato starch, sweet potato starch. .

In order to achieve another object, the composition of the functional milling according to the addition ratio of wheat flour and water to the functional milling of the present invention was prepared.

Looking at the characteristics of the composition of the present invention.

Salicornia Herbacea L. is an annual herb belonging to the genopodaceae, and is one of the representative salt plants that grows in salty areas such as coastal or tidal flats where the sea waters of islands such as Ulleungdo, Jeju Island, Baeknyeong Island, and the south coast of Korea are in contact. The grass that protrudes is called as a lump, and the seaweed, a tidal-flat plant, stores a large amount of salt in the body, as well as magnesium and calcium. It contains not only natural minerals such as iron and potassium, but also vitamins, as well as essential amino acids and polysaccharides such as valine, leucine, and proline. When you eat seaweed herbs, it clears your eyes and improves the taste of rice, and it is said that it was used for medicinal purposes such as indigestion, hepatitis, and kidney disease in Hwanghae Province.

Cordyceps sinensis is a herbal medicine from ancient Chinese medicine, originated from dried bodies of the fruiting bodies and parasitic larvae of Cordyceps sinensis (Berk.) Sacc. Belonging to Hypocreaceae. The fungus is a parasitic fungus of the genus Clavicipitaceae in the larva of Hepialidae, absorbs nutrients from the larvae and kills the larvae. It is free from the name given because it germinates to form a rod-like fungal nucleus (locus), and its main ingredients are Cordyceptic acid, Cordycepin, Vitamin B12 and other crude proteins (25-32%), crude fibers (18--18). 53%) and 8.4% fat (13% saturated fatty acid, 82% unsaturated fatty acid), and these main ingredients make the body's condition and bowel (a weakness of the head due to a weakness of the disease, no appetite, and cold and anemia). Used for such symptoms) and Four tens, weakness of the lower body, eliminated due to other pulmonary tuberculosis, hemoptysis, as an aphrodisiac drugs widely used for treatment of chest pain in the ready-made hanuiseo is used as crude drugs, such as configuration and Cordyceps bath Five Fold opium ring (奧 中 鴉片 丸).

Silkworm feces Jamsa (蠶 砂) is also known as a brief (蠶 屎), Jambun (蠶 糞), and it is good to harvest and dry it in the sun and fry it in yellow. It is usually eaten in alcohol, and sometimes it is steamed hot to steam the sore spot. In oriental medicine, it is used to remove wind and harmonize the stomach. It is used for customs rain, wind and back pain and pain when it hurts, kwakran (? 亂), stomach cramps, and skin itching. Pharmacological experiments have been shown to have jingyeong, bacterial suppression, and anticancer activity. It is used for skin itch, playing window, and uterine bleeding.

Referring to the method for producing a functional mill containing the grasswort and cordyceps of the present invention in detail as shown in Figure 1, it consists of the following steps.

1. Selection process of materials

It removes damaged or scratched parts of cordyceps, lettuce, licorice, kelp, seaweed, hair, hearing, and agar, and selects foreign substances from hamcho powder, seaweed powder, wheat flour, potato starch and sweet potato starch.

2. Hot Water Extraction and Concentration Process of Cordyceps Sinensis, Morus Cortex and Licorice

The selected Cordyceps sinensis, lettuce, and licorice are put in purified water, and extracted by heating at 85 to 95 ° C. for 2 to 3 hours and concentrated. At this time, the produced extract is 2.3 ~ 2.7% by weight of Cordyceps sinensis, 4.8 ~ 5.2% by weight baekbaekpi, 0.81 ~ 0.85% by weight licorice, 91.25 ~ 92.1% by weight purified water.

3. Grinding process of kelp, seaweed, hair, hearing, and agar

The selected kelp, seaweed, semo, hearing, agar is pulverized to 60 ~ 70 mesh using a grinder. At this time, the pulverized powder is made of kelp 48.4-51.6% by weight, seaweed 39-41% by weight, triangular 3.8-4.2% by weight, hearing 3.8-4.2% by weight, agar 1.8-2.2% by weight.

4. Mixed heating process

The extracts of Cordyceps sinensis, lettuce, and licorice and kelp, seaweed, semo, and agar powder are stirred and heated to 85 to 95 ° C. for 30 to 60 minutes. At this time, the mixed heating material is in a paste state, and the extract liquid and the pulverized powder are mixed in a weight ratio of 1: 0.14 to 0.17. Preferably, the mixture is heated by stirring at 90 ° C. for 40 minutes.

4. Mixing process

To the mixed heating material in the paste state is mixed with seaweed powder, jam powder, wheat flour, potato starch, sweet potato starch. At this time, the mixture is 86.8 ~ 88.5% by weight, 0.9 ~ 1.2% by weight of seaweed powder, 0.3 ~ 0.5% by weight, 5.3 ~ 5.7% by weight wheat flour, 2.5 ~ 2.9% by weight potato starch, 2.5 ~ 2.9% by weight sweet potato starch Is made of.

5. Kneading Process

The mixture is stirred for 1 to 2 hours using a stirrer to prepare a dough state.

6. Drying process

The kneaded mixture is dried for 12 to 24 hours in a vacuum dryer having an internal pressure of 650 ~ 700 mmHg, 50 ~ 60 ℃.

7. Crushing Process

The dried mixture is pulverized to 150 ~ 180 mesh using a grinder.

In addition, the composition using the milling (hereinafter referred to as "functional milling") obtained by the production method of the present invention is as follows.

1. Dough of functional kalguksu in a composition using functional milling.

To prepare dough for kalguksu using functional milling;

31 to 39% by weight functional flour, 54 to 66% by weight wheat flour, 3 to 7% by weight soy flour;

The mixture and purified water are mixed and kneaded in a mixing ratio 1: 0.3 to 0.4 by weight.

2. Dough of functional sujebi in a composition using functional milling.

To prepare homemade doughs using functional milling;

31 to 39% by weight functional flour, 54 to 66% by weight wheat flour, 3 to 7% by weight soy flour;

The mixture and purified water are mixed and kneaded in a mixing ratio 1: 0.4 to 0.5 by weight.

3. Dough of functional panic in composition using functional milling.

To prepare batter's dough using functional milling;

31 to 39% by weight functional flour, 54 to 66% by weight wheat flour, 3 to 7% by weight soy flour;

The mixture and purified water are mixed and kneaded in a mixing ratio 1: 0.7 to 0.9 by weight.

The present invention will be described in detail by the following examples, which are only examples of the present invention, but the present invention is not limited thereto.

Example 1 Preparation of Functional Flour

Functions of functional millet Cordyceps sinensis, lettuce white liquor, licorice, kelp, seaweed, scum, hearing damaged or scratched parts are selected, and Hamcho flour, jam flour, wheat flour, potato starch, sweet potato starch are selected. 600g, licorice 100g in 12 liter of purified water and heated to 85 ~ 95 ℃ for 2 hours and 30 minutes, extract and selected kelp 870g, seaweed 700g, sebum 70g, hearing 70g, agar 35g using a grinder 60-70 mesh After mixing the pulverized product, the mixture is stirred and heated at 85 to 95 ° C for about 40 minutes to form a paste. The paste is mixed with 876 g of wheat flour, 438 g of potato starch, 438 g of sweet potato starch, 150 g of seaweed powder, and 50 g of jam powder. The mixture is stirred in a stirrer for 30 minutes to form a dough. After drying for 12 hours in a vacuum dryer, the dried mixed dough is ground to 174 mesh using a grinder.

Example 2 Dough of Kalguksu Using Functional Milling

In order to prepare a dough of kalguksu using functional milling, 350 g of functional milling prepared in Example 1, 600 g of wheat flour, and 50 kg of soy flour are mixed, and 350 g of purified water is mixed and kneaded.

Example 3 Homemade Dough Using Functional Milling

In order to prepare a homemade dough using functional milling, 350g of the functional milling prepared in Example 1, 600g of wheat flour, and 50g of soy flour are mixed, and 450g of purified water is mixed and kneaded.

Example 4 Paste Dough Using Functional Milling

In order to prepare the dough of the pancake with functional milling, 350 g of the functional milling prepared in Example 1, 600 g of wheat flour, and 50 g of soy flour are mixed, followed by mixing and kneading 800 g of purified water.

The present invention is a manufacturing method of functional flour containing seaweed, Cordyceps sinensis, Jambun, Sangbaekpi, licorice, kelp, seaweed, hearing, agar, wheat flour, potato starch, sweet potato starch, so that the intake of salt compared to the conventional composition using flour and salt By limiting the intake and pharmacological effects of various minerals have the effect of improving the functionality and nutrition.

In addition, the composition using the functional milling of the present invention has the effect of satisfying the various needs of consumers according to the difference in the addition ratio of wheat flour, soy flour, and purified water.

Claims (7)

Ⅰ) the process of screening foreign substances from Hamcho powder, Cordyceps sinensis, Jambun, baekryepi, licorice, Dashi, semo, hearing, agar wheat flour, potato starch, sweet potato starch; Ⅱ) the hydrothermal extraction and concentration process of the selected Cordyceps sinensis, lettuce, and licorice of Ⅰ); Ⅲ) the above-mentioned ll) grinding process of selected kelp, seaweed, semo, hearing, agar; Ⅳ) the mixture of the extract of Cordyceps sinensis, lettuce, and licorice of Ⅱ) and powder of kelp, wakame, auditory, and agar of Ⅲ) with a weight-to-weight ratio of 1: 0.14 to 0.17, and a mixed heating process consisting of a paste state; Ⅴ) The process of mixing the persimmon powder, late powder, wheat flour, potato starch, sweet potato starch in the mixed heating material of the above-mentioned (IV) Ⅵ) kneading the mixture of V) for 1 to 2 hours; Iii) a drying process of the mixture of dough VI of VI) in a vacuum dryer for 12 to 24 hours; Vi) grinding the dried mixture of vi); The method of claim 1, wherein the extract is functional millet containing cordyceps and cordyceps, characterized in that the extract consists of 2.3 ~ 2.7% by weight Cordyceps, 4.8 ~ 5.2% by weight, licorice 0.8 ~ 0.85%, purified water 91.25 ~ 92.1% by weight Manufacturing method. According to claim 1, wherein the pulverized powder is characterized in that consisting of 48.4 ~ 51.6% by weight of kelp, 39 ~ 41% by weight of seaweed, 3.8 ~ 4.2% by weight, hearing 3.8 ~ 4.2% by weight, agar 1.8 ~ 2.2% by weight. Method for producing functional flour containing grasswort and cordyceps. According to claim 1, wherein the mixture is 86.8 ~ 88.5% by weight mixed heating material, 0.9 ~ 1.2% by weight, seaweed powder 0.3 ~ 0.5% by weight, wheat flour 5.3 ~ 5.7% by weight, potato starch 2.5 ~ 2.9%, sweet potato starch Method for producing a functional mill containing the grasswort and Cordyceps Sinensis, characterized in that consisting of 2.5 to 2.9% by weight. Functional milling containing 31 ~ 39% by weight, 54 ~ 66% by weight of wheat flour, and 3 ~ 7% by weight of soybean flour Functional composition containing Hamcho and Cordyceps sinensis characterized by the above-mentioned. Functional flour containing 31 ~ 39% by weight, 54 ~ 66% by weight of wheat flour, and 3 ~ 7% by weight of soybean flour Functional composition containing Hamcho and Cordyceps sinensis, characterized in that. Functional flour containing 31 ~ 39% by weight, 54 ~ 66% by weight of wheat flour, 3 ~ 7% by weight of soy flour, and mixed with purified water to mix ratio 1: 0.7 ~ 0.9 Functional composition containing Hamcho and Cordyceps sinensis characterized by the above-mentioned.

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