KR20090050131A - Sweet flavorous the fried ramie - Google Patents

Abstract

The present invention uses a high content of calcium and magnesium, and contains a variety of general nutrients for foods of growing ages and elderly people of old age, simple nutrition of food and group meals, high-quality food and hospital foods and fine food of fairy food It is a composition aimed at developing the normal menu of a Japanese restaurant. The raw material of the composition is high in nutritional value, thick leaf veins, and rich in fiber, which is highly industrial, rich in raw materials, convenient in supply, and good in productivity. Invent products with high economic value as new foods to provide more new sources of income to growers.

The bark of the raw material used in the present invention is the finest raw material of traditional clothing, cut and harvested at least three times a year and use only the bark, the leaves are used as compost as a by-product, and the wood part is used as a firewood. As the leaves of ramie, the ramie leaves contain a large amount of calcium and magnesium, and thus provide new value to the present invention. Grass leaf, seaweed, glutinous rice powder, fried powder, collagen, stevia powder, citric acid, ginger powder, soybean powder, green tea powder, kelp powder, sesame mixture (sesame + black sesame) is a ramie leaf leaf composition.

In addition, the ramie leaf leaf composition and its manufacturing method include a technique for selecting a raw material that meets the purpose, a technique for selecting the selected raw material in a standard that meets the purpose, a technique for determining the application and spreading ratio by the composition of the ramie leaf, and washing the ramie leaf. Technology, spreading and cultivating ramie leaves, technology to spread and mature ramie leaves, technology to make glutinous rice grass mixture, technology to make glutinous rice grass, grassing technology, drying technology, sorting and packaging technology, frying technology, degreasing cooling It is a ramie leaf embossed composition characterized by the technology and the technology of sorting and packaging, and its manufacturing method.

Ramie leaf incidence, ramie leaf frying, coating, spraying,

Description

Bonsai leaf leaf composition and its manufacturing method {sweet flavorous the Fried Ramie}

The present invention uses a high content of calcium and magnesium, and contains a variety of general nutrients for foods of growing ages and elderly people of old age, simple nutrition of food and group meals, high-quality food and hospital foods and fine food of fairy food It is a technical field to make a composition aimed at developing the normal menu of a Japanese restaurant. The raw material of the composition is high in nutritional value, thick leaf vein and rich in fiber, which is highly industrial, abundant in raw material, and supplyable. It is a technical field for providing a new income source of a cultivator with the present invention as a invention to give a new banner as a food product (産物) with excellent economic value of convenience and good productivity.

The bark of the raw materials used in the present invention is the finest raw material of traditional clothing, which is cut and harvested three times or more per year, using only the bark, and the leaves are used as compost as by-products. The leaves contain a large amount of calcium and magnesium to provide new value, so it is a technical field to create a composition of traditional relief by reflecting the inherent characteristics of ramie leaves as much as possible. Technology to preserve one color, technology to soften thick and fibrous ramie leaves, technology to make aqueous composition into beneficial composition, technology to mop leafy grass, remove moisture to poached grass leaf Technology field to make glutinous rice grass of popular world flavor, technology to apply glutinous rice grass to ramie grass uniformly Independent step by step technology is presented as follows.

The independent technology of each step of the ramie leaf relief composition and its manufacturing method is a technical field of selecting a raw material that meets the purpose, a technical field of selecting the selected raw material into a standard that meets the purpose, and a technology of determining the application and spreading ratio by the composition of the composition. Challenges, technology for washing ramie leaf, technology for washing ramie leaf, technology for spreading and aging ramie leaf, technology for mixing glutinous rice grass, technology for forming glutinous rice grass mixture, technology for forming glutinous rice grass mixture, technology for uniformly applying grass, drying technology It is a ramie leaf embossed composition and a method of manufacturing the same, characterized in that the field, the field of selective packaging, the field of frying, the field of degreasing cooling, the field of selective packaging.

Knowledge technology for selecting raw materials, knowledge technology for selecting selected raw materials in a standard that meets the purpose, experimental technology for determining the application rate of the composition, technology for dipping and washing, boiling and blanching technology, spreading and aging technology, blending technology, paste It is a ramie leaf embossed composition and its manufacturing technique which have a background technology of forming technology, uniformly applying coating technique, drying technique, selective packaging technique, frying technique, degreasing cooling technique, and selective packaging technique.

Before presenting the problem to be solved by the present invention, a new technique of first presenting a historical concept for the incidence of the composition of the present invention and respecting the traditional concept. To solve the problem.

※ Embossed fried

The incidence is made by using the savory leaves of the clean area with fresh air and clean water. Incidence is an indigenous temple food that started in Sansa, spread from the temple to the Suzhou statue of the king in the court of the royal court, and popularized as a commoner in the royal family or prestigious house. It became a traditional snack (間 食 Snack).

In general, the incidence is used as a representative name for sugar, persimmon, and jaban, but in detail, the incidence is coated with glutinous rice paste seasoned with raw materials (seaweed, herbs, red pepper, etc.). Yu-tang is processed, and sugar is made by applying glutinous rice paste to raw materials, and the syrup, syrup, or sweetener before and after yu-tang is processed. It is seasoned by treating only itself and seasoning. Jaban is a variety of seasonings such as red pepper paste, soy sauce, and soy sauce. Glutinous rice paste (acacia, cosmos, chrysanthemum, rose, etc.) is coated with glutinous rice paste for frying, and meat is coated with glutinous rice paste on meat (beef pork, fish, etc.) Isolate it by processing it And can be an arm of the product features and the feature extraction and little difference in time, but that through the present invention divided by the difference in raw materials and process to confirm separated by name as described above.

The temperature of the yutang suitable for incidence is 140-190 ° C, and at 140-150 ° C, the deep-fried water deeply descends into the deep-fry container, and at 160-170 ° C, the deep-fried water descends from the middle of the deep-fry container, At 180 to 190 ° C., the frying water does not go away, so it is necessary to check the temperature of the frying bin from time to time to produce a crunchy and savory incidence.

In order to deepen the incidence, the temperature of the fried incidence is 10 to 20 ℃, and it is more crispy when fried. The method of testing the moisture condition of the glutinous rice paste is that the glutinous rice paste hangs in a circle at the end of the chopsticks. The proper temperature of the water and the frying pot is a temperature rising immediately when the incidence to be fried is dropped in a heated frying pot by about 1 to 5 cm.

When frying the incidence, the amount of oil put in the pot is about half of the surface of the frying pan. If you put too much at a time, the temperature of oil drops rapidly. Maintaining the proper temperature can produce crunchy reliefs.

Good incidence is achieved by the ratio of good flavoring paste and uniform spreading and the technical value of the selection and composition of the frying oil. The proportion of spreading is related to the rate of expansion and storage and transport by flavor and swelling.

The present invention uses a high content of calcium and magnesium, and contains a variety of general nutrients for foods of growing ages and elderly people of old age, simple nutrition of food and group meals, high-quality food and hospital foods and fine food of fairy food As a task to solve the technology of formulating a composition aimed at developing a normal menu of a Japanese restaurant, the raw material of the composition has high nutritional value, thick leaf veins, and rich fiber. It is a technology that solves the technical problem of granting a new banner as a food that meets the purpose of the invention. It is a technical task to fulfill the social responsibility of providing new sources of income to farmers who grow raw materials.

The bark of the raw materials used in the present invention is the finest raw material of traditional clothing, cut and harvested at least three times a year, using only the bark, and the leaves are used as compost as a by-product. The leaves contain a large amount of calcium and magnesium to provide new value, so that the problem of solving the technology of forming a traditional relief composition by reflecting the inherent characteristics of the ramie leaves as much as possible, the loose smell of the ramie leaves The technical problem of removing the, the technical problem of preserving the intrinsic color of the ramie leaf, the technical problem of softening the thick leafy fiber and many fiber leaf, the technical problem of forming an aqueous solution of ramie leaf in a beneficial composition, the ramie leaf The technical task of boiling at the right temperature, the technical task of removing moisture from the boiled ramie leaves, the glutinous rice paste of the popular world flavor Independent technology step by step by a technical problem, the technical problem to uniformly applied to the linen, the glutinous rice paste grass that comprise the step (工程 Manufacturing) are presented as follows.

The independent technology for each step by process of the ramie leaf relief composition and its manufacturing method is based on the technical task of selecting the raw material that meets the purpose, the technical task of selecting the selected raw material into the standard that meets the purpose, and the application and spreading ratio by the composition of the composition. Technical problem to be determined, technical problem of washing grassy leaves, technical problem of washing grassy leafy leaves, technical problem of spreading and ripening grassy grassy leaves, technical problem of mixing glutinous rice grass, technical problem of forming glutinous rice grass mixture, technical problem of uniformly applying grass, drying It is a ramie leaf embossed composition and its manufacturing method characterized by the technical problem, the technical problem of sorting and packaging, the technical problem of frying, the technical problem of degreasing cooling, the technical problem of sorting and packaging.

The present invention clearly and concisely constitutes a technical problem to be solved step by step in the manufacturing process in order to form a composition that meets the purpose, and sets the purpose and method for each task by process. By using the specific technology of the present invention as a characteristic that maintains the independent technical step by step, the problem solving means will be presented in the order of the following steps.

The first step is the technical task of selecting the raw material that meets the purpose. It is rich in fiber and has a thick leaf vein and strong heat resistance (melting point 842 to 848 ℃, boiling point 1,487 ℃) and magnesium (melting point 651 ℃, boiling point 1,107). ℃) is high in content and contains various general nutrients, palmitic acid, linoleic acid, linoleic acid, linoleic acid, stearic acid, oleic acid, etc. Selected as the main raw material of ramie leaf leaves with the conditions of the best, and select the glutinous rice powder with high cohesiveness, adhesiveness and high nutritional value as the raw material of glutinous rice grass for the popular world flavor, and the popular world flavor and crispness. In order to select fried powder, our body is composed of 16% protein, two thirds of protein is composed of collagen, and collagen delivers nutrients to cells and Protein collagen, which has the function of recovering water and absorbs calcium and minerals and forms important bones and skeletons, is selected as an animal collagen, and stevia powder has a popular world flavor with heat and light sweetness. Select citric acid to promote sour flavor and fatigue recovery, select rich seaweed for rich salty taste and preserved color of grassy grass with popular world flavor and decay (Ginger powder is selected for prevention, light flavor improvement and nutrition supply, soybean powder is selected for savory and popular world flavor and protein supplement, prevention of rancidity, flavor improvement and nutrition) Green tea powder is selected as a supply, kelp powder is selected for popular world flavors. It is a technical step to select sesame seeds and to select black sesame seeds for dignity, shape and flavor.

The second process is a technical task to select the selected raw materials according to the standard. The leaves of the ramie are 8 to 16 cm wide and 13 to 20 cm long, and the top side is dark green and the back side of the leaf is dense. It looks white and has a lot of fiber in the leaves, so it is screened as thick and tough, and there is no odor that is crushed by dipping glutinous rice in water for 10 hours or more. ), And select frying powder with purity of 95% or higher without deodorization, and select collagen with purity of 95% or higher without deodorization Stevia powder of 95% or more purity is screened for that there is no odor, and hydrous citric acid of 95% or more purity is screened for that there is no odor.異味) No odor is contained, and the powder of urchin powder with purity of 95% or more is selected. Ginseng powder with purity of 95% or more is selected without odor. Soybean powder with purity of 95% or higher is screened with no odor, and green tea powder with purity of 95% or higher is screened with no odor. ) Selected kelp powder with purity of 95% or higher, selects roasted sesame seed without rich odor and has no odor. This is the technical stage of screening black sesame seeds.

The third step is a technical task of determining the composition and the application and spreading rate of the composition, the composition and the application and spreading rate of the composition is 80 to 12% by weight, and 12 to 87% by weight glutinous rice grass based on the total weight And the proportion and application and spreading ratio of the ramie leaf composition comprising 100% by weight, including 8 to 1% by weight of sesame mixture (50% by weight of sesame seeds and 50% by weight of black sesame seeds).

The fourth step is a technical task of washing the ramie leaves, the selected ramie leaves are immersed and washed with 2 to 4% sodium chloride solution to remove foreign matters from the ramie leaves, and again to remove sodium chloride by immersion washing in purified water. This is a technical step to create.

The fifth process is a technical task of deciding ramie leaf, and washing the ramie leaf in a 6-18% by weight aqueous solution of sulfuric acid heated to 100 ± 5 ° C. for 2-6 minutes to preserve the blue color of the ramie leaf and soften the fiber of the ramie leaf. And it is a technical step to create a poached grass leaf to keep the poached water solution separately below 10 ℃.

The 6th process is a technical task of spreading and ripening ramie leaf, spreading poached grass leaf up, down, left and right, removing moisture with cotton cloth, and separating 50, 100, and 3 pieces into natural fibers according to the size of ramie leaf. It is a technical step of forming matured ramie leaves for the application of uniform glutinous rice paste by removing the smell of loosening by aging 12 to 24 hours at 10-20 ℃ aging room and forming a well spreading ramie leaves.

The seventh process is a technical task of forming a glutinous rice paste mixture, glutinous rice paste is 40 to 83% by weight of glutinous rice powder, 25 to 10% by weight fried powder, 5 to 1% by weight of collagen, 5 to 1 weight of stevia powder %, 3-1 wt% citric acid, 6-1 wt% ginger powder, 10-1 wt% soya flour, 3-1 wt% green tea powder, 3-1 wt% kelp powder 100% total power It is a technical step of forming a glutinous rice paste mixture by mixing for 15 to 30 minutes with a mixer.

The eighth process is a technical task of forming a glutinous rice paste, 20 to 40% by weight of the glutinous rice paste mixture and 80 to 60% by weight of the aqueous solution of a seaweed or purified water separately stored in the fifth step into a pot and put the temperature up to 100 ℃ Automatically stir and stir for at least 30 minutes while slowly heating, and the ingredients are mixed and mixed to create a rich flavor and cohesiveness.The surface has a cohesive force suspended in a circle under the tip of a glass rod with a diameter of 3mm. It is a technical step to create a sweet and savory glutinous rice paste with a sweet and savory taste of 4 to 10%, with a sweet and savory taste, based on the sourness.

The ninth process is a technical task of uniformly applying a paste, and applying the same amount of sweet and popular world-flavored glutinous rice paste to the composition and rate of application and spreading rate on each sheet of aged ramie leaves. Grab a single tap of ripening ramie leaves in a glutinous rice paste to keep the temperature warm, and apply glutinous rice paste to the ramie leaves and adjust the glutinous rice paste with the same amount as the composition application rate with a rubber knife to apply a uniform glutinous rice paste. , The spreading of the composition on the spreading ramie leaves by pinching the ramie blades with a pointed tong of 1 to 2 mm in width having a pulling force of the top and bottom, left and right of the applied ramie leaves to prevent folding The same amount of sesame mixture is sprayed on the front and back to apply and spray the leaves of ramie, and each piece of aged ramie leaves is placed on a plastic cutting board. Glutinous rice paste, which keeps its temperature at 70 ℃, is manually coated with the same amount as the application rate on each sheet of mature ramie leaves, and the same sesame mixture is sprayed on the front and back of the ramie leaves, which are light and popular for the world flavor. It is a technical step to make grass-coated ramie leaves.

The tenth step is a technical problem of drying, after passing the coated ramie leaves 2 to 4m / s warm air of 25 to 30 ℃ 2 to 3 times automatically up and down two to three times after the glutinous rice grass leaves When it lands safely, it moves to 40 ~ 60 ℃ hot air drying room along the drying line, and when the shape of coated ramie leaves does not change, it picks up the stems of ramie leaves again for 10 to 15 hours in a multi-stage drying rack with reduced space. Dried to 20 to 40% moisture content, cut to 2 to 10 cm 2, standardized into a multi-use composition, and then dried in a hot air drying room at 40 to 60 ° C. for 10 to 15 hours and dried to 5% or less moisture content and humidity. Low and sunny days in the evening to cut the size of 2 to 10 ㎠ in the same way as above to dry dry ramie leaf relief and the method Four-necked technically step grass to the dry one sheet stretched in a drying chamber of 40 to 60 ℃ 20 to 30 hours to dry to less than 5% moisture content.

The eleventh process is a technical task of sorting and packing. The dry ramie leaf incidence is well-shaped and inspected according to the same standard. Then, the deoxidant is sealed in a sealed container in which light and air are blocked by 100 to 50000g. It is packaged in a transport box and dried wigs of the leaves of the ramie leaves, packaging and commercialized by the same specifications and methods as described above is a ramie leaf leaves composition and its manufacturing method.

The twelfth process is a technical task of frying, by adjusting the dry ramie leaf incidence at a temperature of 15-18 ° C. to create a beautiful fried flower condition, and frying the fresh soybean oil in the frying pot. Put about 2/3 of the heated soybean oil to 140 to 200 ℃, and cut the ramie leaf incidence of controlled temperature to 3 to 5 ㎠ size and put it into the heated frying-pot oil to make an instant experiment. If you immediately float and form a lot of bubbles and swell white, the ramie leaf incidence and the oil temperature of the frying pot are the most appropriate, and the ramie leaf incidence is put in about 1/2 of the frying pot oil area for 10-30 seconds. This is the process where the incidence of ramie leaves is white and crunchy, like a flower. It is a good condition for the fried tempura. The technical stage is characterized by the fact that the technical management is required to keep the tempura condition first tested, and the incidence of the deep-fried ramie grass leaves is composed of the fried ramie grass leaves of the popular world flavor, which is savory, sweet and slightly salty based on the sourness. All.

The 13th process is a technical task of degreasing and cooling, and based on the sourness, the fried fried grass leaf incidence of sweet and savory and popular world flavor is immediately fried by a centrifuge of 2500 ~ 3000rpm in net, mesh or power three phase 5 horsepower. It is a technical step to defrost oil at high temperature to prevent breakage and to cool in a low temperature room below 20 ℃ to create a cool, sweet and savory cooling world grass leaf incidence based on sourness.

The 14th process is a technical task of sorting and packing, and it is sealed and protected from light and air by 100 ~ 50000g by inspecting the cool, thin and savory cooling ramie leaf incidence of popular world flavor based on the sourness. It is sweet and sweet based on the sourness, which is characterized by putting a deoxidizer in a container and packing it in a transport box, removing the faucet of the cooling ramie leaf, and packing it in the same method and standard. It is a salty leaf fried relief composition of salty popular world flavor and its manufacturing method.

The properties and functional effects of the raw materials used in the composition of the present invention and the synergistic taste and functional effects through the mixing of the composition are proposed.

end. Preference and functional effects due to the characteristics of the raw material of the composition.

Ramie

Boebmeria nivea L is a perennial vegetation belonging to the nettle family (― 科 Urticaceae) with hard roots and grows upright up to 1 m 2 m tall. The stems have fine hairs, the leaves are egg-shaped, displaced, the ends of the leaves are long like tails, and the edges of the leaves have even teeth.

Pruning is a cultivation that harvests bark used as a raw material of fine fiber from pruning vines, and pruning is carried out in pruning trees to obtain fiber raw materials. After 60 days, shoots emerge and grow quickly and cut into perennial vegetation. When pruning to harvest the bark, ramie leaves usually grow to a size of 8 to 16 cm wide and 13 to 20 cm long. The upper side is dark green, but the back side of the leaf is dense with cottony hairs, and it looks white.

The flowers of the ramie tree form conical inflorescences on the axillas in July to August, and the female and male flowers run separately. The female inflorescence consisting of pale green female flowers runs under the stem, and the male inflorescence consisting of yellowish white male flowers runs on the top. These inflorescences reach 8 to 12 cm in length. Yellow flower has no petals and is composed of many pieces of flower-like pieces. Fruits are long ovals and many are gathered together.

The present invention is to develop a new use to increase the added value of the ramie tree as the perennial root of the ramie tree is a medicinal herb, the stem is a high-quality source of fiber, the leaf is a new food and the flower and the flower stem is developed as another food plant It is a new source of income for farmers who create new value with income crops that are not discarded.

Ramifula grows well in sub-central mountains or in wet fields. It is also planted with fiber crops. In the fall, digging roots and washing them in water, drying them in the sun for medicinal use, and weaving a woven cloth pulled from the stem bark, Moshi is used as cool clothes or high-end shirts to wear in summer. It is used as material of (紙幣). The ramie grass has been planted since ancient times to obtain ramie (textile raw material) and is known to have been planted since the Goryeo Dynasty in Korea.

In order to make ramie clothes, we cut the ground part of the roots of ramie roots to make ramie clothes. The woody part of the bark is a wood crop, and the leaves are by-products and manure. Harvest three more times.

Moss-tree grows well in high temperature and high humidity. It is widely planted in Chungcheongnam-do, Jeollanam-do, and Jeollabuk-do provinces, the western part of Korea. Among them, Hansan in Seocheon-gun, Chungcheongnam-do has been famous for being Hansan Moshi since ancient times, and it has been planted a lot of ramie. Since it has 1000 years of history, it has been known as Hansan Moshi because it is known as Hansan Moshi. It can also be used to treat poisonous insect bites and to treat diuretic effects.

The leaves of the ramie grass are chlorogenic acid (C16 H18 O9) and break down into weak acid solution and break down into caffeic acid and kinases. About 0.7% of leupoline (C27 H30 O14), apigenin, protocatechiic acid (C7 H5 O4).

The pharmacological caffeic acid derivative of Mosiful has a hemostatic effect, and when injected into the rabbit's vein, white blood cells have been increased by 76% and platelets by 46% for two weeks. It is a medicine that stabilizes the fetus. It is effective in gestational anxiety and bleeding during pregnancy, and is said to be effective in treating various bleeding (intestinal bleeding, gum bleeding, uterine bleeding).

In oriental medicine, it is used when there is a fever with hematuria, urinary irritation, gonorrhea, alone, and cold. 6 to 10g quantitation per day. Decoction of Mori Grass Root Decoction of Mori Grass Root 20g is divided into 3 times a day for urethritis, hematuria and urination disorders. Pharmacist and ancient book (苧 根 味甘 補陰 血 胎漏 丹毒 産後 熱) root is sweet. She writes that she writes in the postpartum fever alone.

According to Seocheon-gun and the Korea Food Research Institute of Hansan Moshi, ramie leaves contain abundant minerals such as calcium, iron, and magnesium. Many times more than as many raw materials to develop a functional food is judged to be inferior and to achieve the present invention.

That's why craftsmen who weaving ramie have said that no one has a sore back or a pain in the knee. Perhaps the processing of ramie did not ingest calcium in the ramie.

Good ramie grass can be harvested three times a year from May to early June, August and October. At this time, the ramie leaves are dried and stored at low temperature before they wither and are free of mold. It is good.

Moshifula is a herb that is a herb that is injured in trauma, and when blood vessels are broken or nerves are broken, or when the leaves are applied or enclosed, they are surprisingly effective. In particular, the soft leaves of ramie grass are known to penetrate the blocked blood vessels.

Studies have shown that the leaves of the ramie grass contain a variety of nutrients, including flavonoids that inhibit oxidative activity in vivo, as well as routines to strengthen capillaries.

Therefore, ramie leaves are good for symptoms of paralysis, dementia, and blood purification agents that prevent aging, and are effective in various women's diseases such as postpartum edema and postpartum sequelae. Moss grass leaves can be eaten as young herbs, or dried moss leaves and then powdered to make rice cakes or kalguksu, or used for seasoning.

It is proved to be the best diet food as it has the function of inhibiting the absorption of fat with calcium, potassium, iron and magnesium contained in a large amount in the leaves, and it is a health food with high cultural value during the well-being period. It is believed that this will contribute greatly to the income increase of farmers as a native crop having the best functional value for developing a new product as a raw material for drinking healthy tea later.

Functional Ingredients of Foliage Leaf (Table 1)

       (This data was provided to Seocheon-gun by the Korea Food Research Institute)

Moshi leaf is an industrial resource that is valued as a raw material of beautiful fashion in summer as a resource that is the basis of a healthy life, and the mysterious attractive value is reassessed as it gets closer as a companion in life to keep health all seasons.

The closer the ramie leaves are, the more it is identified as a valuable industrial resource that can identify important new values that accompany the disease of the civilization and the healthy life of beauty and diet.

Calcium (melting point 842 to 848 ℃, boiling point 1,487 ℃) and magnesium (melting point 651 ℃, boiling point 1,107 ℃) containing a large amount of ramie leaves have good functional conditions as raw materials of ramie leaves, flowers and flower beds Is a new source of income for farmers with good conditions due to the incidence of ramie leaves.

In the precious book of medicinal herbs and their use in North Korea, there are chlorogenic acid, roypoline 0.7%, apigenin, and porotocatechinic acid in the leaves of mossy grass. Injecting the boiled water into white mice showed a 76% increase in leukocytes and a 46% increase in platelets, and announced that it had thrombocytopenia due to anti-bleeding.

Moisture-induced water applications include fertility anxiety, bleeding, intestinal bleeding, gum bleeding, uterine bleeding, urination (peeing), gonorrhea, syphilis, poisoning and colds during pregnancy.

※ The functional characteristics and the effects on the human body of the components contained in the large amounts of ramie leaves are as follows.

Palmitic acid.

Chemical formula CH 3 (CH 2) 14 COOH. Molecular weight 256, Melting point 62.65 ° C, Boiling point 351.5 ° C. It is insoluble in water but soluble in alcohol and ether. It is widely distributed in the flora and fauna along with stearic acid and oleic acid, and is found in most fats and oils, especially in large amounts of wood and palm oil.

Palmitine, which is a kind of saturated fatty acid and is contained in iron oil or lard, is an ester of glycerol and palmitate of three molecules (tripalmitin). In addition, melon is an ester of palmitic acid and ethanol (setting alcohol). Derivatives of palmitic acid esters, metal salts, alcohols, amides and the like are of industrial importance and are widely used as paints, greases, cosmetics, plastics, soaps, synthetic detergents, and the like.

Linolenic acid.

The carbonic acid number is 18, molecular formula C18H30O2. It has a distribution very similar to linoleic acid, and is a glycerin ester and forms a major component of many dry oils. Colorless liquid, boiling point 230-232 ° C. Not soluble in water, soluble in organic solvents. Three isomers are known because they are double bonds. It can only be found in vegetable oils (flame), and is not usually found in animal fats and oils because it is not synthesized in animals. In some cases, it is indispensable for growth in animals. It is required as a nutrient because it cannot be synthesized by itself, and it is also called vitamin F (F of fatty acid) together with linoleic acid.

Vitamin F One of the fat-soluble vitamins. It is involved in the metabolism of cholesterol, the lack of which leads to atherosclerosis or skin disease. It was found to be a skin disorder in pigs, but was later identified as linoleic acid and linolenic acid. It is found in vegetable oils such as soybean oil.

It can be divided into omega 3 series and omega 6 series or alpha linolenic acid and gamma linolenic acid. These are essential fatty acids that our body cannot produce, so it is important to consume them through food.

The meaning of omega 3 or 6 refers to the position of the third 6th carbon from the position of the methyl group in the fatty acid carbon chain. Linolenic acid means three double bonds. In other words, linolenic acid is mainly found in fish oil. It is called. The third carbon has a double bond.

In addition, vitamin C related to the oxidation of fatty acids and other nutrients, such as to take the optimal effect. If you simply eat something like it, you won't be satisfied with it.

Linoleic acid.

The number of carbons is 18 and the molecular formula C18H32O2. Also known as 9,12-octadecadiene acid. It is contained in soybean oil, cottonseed oil, etc. in vegetable oil by ester bond with glycerol. Dry oil, which is susceptible to oxidation in the air (above 130 urinary tract values), is found in glycerides in linoleic acid and vegetable oils, especially safflower oil, soybean oil and corn oil.

As a main component of dry oil (ureth value 130 or more) and semi-dry oil (ureth value 100 to 130), which are easily oxidized in the air, edible oil containing a lot of linoleic acid can reduce blood cholesterol value because it is easily emulsified and discharged by combining ester with blood cholesterol. It acts to lower. Linoleic acid is one of the essential fatty acids that cannot be synthesized in the body of the animal, and in turn reduces to stearic acid. Deficiency of linoleic acid causes growth inhibition or dermatitis.

Conjugated linoleic acid can help people lose weight and strengthen their muscles. The research was conducted by researchers at the Food Research Institute at the University of Wisconsin-Madison, and the results were presented at a conference of the American Chemical Society.

Research conducted by Michael Pariza, a professor at the University of Wisconsin's Food Research Institute, found that bound linoleic acid prevents fat cells from growing, promotes muscle production, and enhances oxidation of fat cells. It has been found to be able to lose weight and strengthen muscles. Bound linoleic acid has been widely used as a nutritional supplement, but little research has been published that directly evaluates its effect on humans.

Linolenic acid-rich foods are found in perilla, soybean oil, soybeans, purslane, and blue fish. Essential fatty acids help the body grow and maintain the body normally, and solve the body's many physiological processes. In particular, linolenic acid is converted to E P A or D H A in our body. Linoleic acid is found primarily in cooking oils and is called omega 6. This also means that the sixth carbon has a double bond.

Stearic acid.

The number of carbon atoms is 18, and the saturated higher fatty acid is represented by the chemical formula C18H36O2. It is white leaf crystal at normal temperature, melting point 71-71.5 degreeC, freezing point 69.4 degreeC. Insoluble in water, but soluble in organic solvents. As an ester with glycerol, it is a fatty acid widely contained in fats and oils and phospholipids of animal and plant systems and present in a large amount in nature.

Fats that are solid at room temperature, such as cattle and sheep, are especially high in content, and relatively small in liquid vegetable oils. Soap is made by saponifying fats and oils with sodium hydroxide, the main component of which is the sodium salt of stearic acid. In addition, a mixture of stearic acid and palmitic acid is used in large quantities in the manufacture of candles, drugs such as ointments, and cosmetic creams.

It is a kind of higher saturated fatty acid found in living body. It is white leaf crystal at room temperature. It is insoluble in water like other higher fatty acids, but soluble in organic solvents.

Oleic acid.

Carbon number 18 is chemical formula C18H34O2, melting | fusing point 12 degreeC, boiling point 360 degreeC. It is an unsaturated fatty acid having one double bond. Almost insoluble in water, but insoluble in ethanol, ether, chloroform, etc. Platinum black is saturated stearic acid when it is reduced with hydrogen using nickel or the like as a catalyst.

Pure is a colorless, odorless oily liquid that, when left in the air, is oxidized, colored yellow or brown, and has a rotting odor. It is especially found in vegetable oils such as olive oil and camellia oil. In animals, they form esters with glycerin and are stored in the subcutaneous fat or liver. It is widely used industrially and is used as a raw material of soap and waterproofing agent of cloth.

Calcium.

Alkaline earth metal element belonging to group 2A of the periodic table. Element symbol Ca, atomic number 20, atomic weight 40.08, melting point 39 ° C, boiling point 1480 ° C, specific gravity 1.55 (20 ° C), main oxidation number is +2, cubic lattice. In 1808 H. Davey of England isolated silver white calcium for the first time by electrolyzing a mixture of calcium oxide and mercury oxide (II) mixed with water. This element is named calcium because it is derived from the lime calx.

The living body and calcium (calcium) is one of the important minerals contained in the human body about 2%. It is present in the skeleton 99% and the remainder 1% is contained in the blood and muscles. Calcium in the backbone is composed of phosphates, which contain some magnesium.

Skeleton serves as a holding body of the human body and at the same time as a reservoir of calcium, when the calcium in the blood is less calcium in the skeleton spreads and the extra calcium is returned to the skeleton. Most of the calcium in the blood is present in the serum is always maintained at a constant level, most of the serum calcium is ionized and is involved in various enzymes.

It also plays an important role in the coagulation of blood. Calcium also plays a physiologically important role, such as myocardial contraction, muscle excitability and nerve sedation, while stimulating phagocytosis of leukocytes and increasing disease resistance.

In addition, calcium in the blood plays a major role in maintaining the weak alkaline of body fluids. Calcium is mainly absorbed in the intestines, and excretion occurs in both urine and intestines. In particular, absorption requires phosphorus or vitamin D. It is well absorbed when the ratio of calcium to phosphorus is 1: 1 or 1: 2.

If this ratio is extremely high, the absorption of calcium may be alienated, resulting in calcium deficiency. The absorbed calcium first enters the plasma and is regulated by parathyroid action. Foods high in calcium include milk and dairy products, seaweed, millennial plants, leafy vegetables, beans and fish bones.

The daily requirement varies according to age, but 600 mg is required for adults and 800 mg for adolescents in growing stages, and the requirement increases for pregnant and lactating women. Although it is not necessary in large quantities in plants, it is one of the essential nutrients and is involved in the permeability of cell membranes. In some cases, it can be seen as crystals such as calcium hydroxide in the cells of plants.

The calcium we eat is absorbed through the small intestine, and only a small amount is absorbed into the blood, and most of it is excreted in feces or in the kidneys. Some of the calcium absorbed into the blood moves to the bone for bone formation, and some enters the cell and participates in cellular activity.

It has only recently been shown how deep calcium is involved in cellular activity. For example, the most important role calcium plays in human life is to regulate the kinetic energy (called A T P) of the vascular muscle (vascular muscle) and heart muscle (heart muscle).

Therefore, if you don't get enough calcium, the calcium in your bones will move into your blood in a large amount, and the calcium in your blood will cause problems. Osteoporosis is also caused by excessive movement of the calcium that makes up bones into the blood, but the transferred calcium penetrates the middle membranes of the blood vessels to carbonize the vessels, accelerating hypertension or arteriosclerosis, and excessively into blood vessels or cardiomyocytes. It can also enter the cell and stop it from functioning.

Eating enough calcium in your diet is what contributes to a good balance of calcium distribution in your body. The difference between the concentration of calcium in the blood (extracellular fluid) and the concentration of calcium in the intracellular fluid is maintained at 10,000 to 1. Increasing the amount of calcium in cells causes abnormalities in cell activity. To prevent this abnormal condition, cells have various metabolic activities related to calcium.

The osmotic pressure difference between extracellular and intracellular fluids causes calcium to pass through the cell membrane, the semipermeable membrane, into the cell. In addition, calcium is transferred to intracellular fluid through the interaction between sodium in the intracellular fluid and calcium in the extracellular fluid.

Cells move from the extracellular fluid to the intracellular fluid through the cell membrane potential-dependent calcium channel, with the cell membrane bound to the cell membrane and the outer surface of the cell membrane being negatively ionized.

Calcium travels through cells through many pathways and then binds to proteins and is stored in endoplasmic reticulum and mitochondria, which are called reservoirs of calcium. If the concentration of electrolytes (minerals, minerals) in the cells is low, the calcium pump is activated or the exchange of calcium and sodium occurs, and calcium is released into the extracellular fluid (plasma) through the cell membrane. As such, intracellular and extracellular calcium concentrations play a very important role in the excitability of nerves and muscles or the cellular activity of hormone secretion. This metabolic activity of calcium is occurring in all cells throughout the body.

In summary, calcium ions move in and out of cells with cell membranes between them to proliferate, differentiate and communicate cells. Calcium is involved in osmotic pressure as the calcium pump and calcium channel are always operated to maintain the difference in calcium content between intracellular and extracellular fluid.

If the calcium distribution in the body is not balanced due to lack of calcium intake, the function of the cells is stopped if the calcium concentration difference between the cells is not maintained properly. If this happens in the myocardium, myocardial infarction occurs. Hypertension is caused by excessive contractions.

If the human body knows the role of calcium in the excitation and contraction of myocardial cells, which must exercise constantly without breaks for 24 hours, one can understand how important proper calcium intake is every day.

Myocardial cells require myocardial energy to function properly, and these energy regulators are calcium, sodium and potassium. Of course, magnesium is another important substance that helps to move calcium.

The reason why people with heart disease is to reduce the salt (sodium) is that excessive intake of calcium and sodium exchange effect and osmotic pressure, calcium and potassium in the extracellular fluid is excessively introduced into the intracellular fluid, myocardial excitement and The contraction becomes stronger and eventually causes myocardial infarction.

This may also happen in the blood vessel muscle, causing blood pressure to rise. In addition, excessive ingestion of sodium causes the cell function to completely stop when water in the intracellular fluid largely escapes into the extracellular fluid due to osmotic pressure.

Recent research has emphasized that reducing salt is important to prevent heart disease and high blood pressure, but it is more important to consume large amounts of calcium, which reacts with salt. In other words, even if you consume a lot of salt, people who consume large amounts of calcium have little chance of developing high blood pressure and heart disease due to excessive consumption of salt.

Calcium is one of the essential inorganic salts in the human body. Animals are mainly contained in bones, teeth, etc. in combination with phosphoric acid, and are also involved in physiology. It is enough for a person to consume 0.8g a day. In Europe and the United States, the main source of calcium is milk or dairy products, and calcium intake is abundant enough to supply about 1/3 to 1/2 of the above-mentioned amount.

The most recent release on calcium (2007) shows that the stronger the skeleton, the lower the risk of cancer spreading. Eating calcium-enriched foods may be the best way to prevent cancer from spreading.

Research conducted by mice from the ANZC Research Institute in Australia using mice with breast cancer metastasis has shown that calcium deficiency increases the tendency for advanced breast cancer to metastasize to bone.

A study published in the Journal of the American Cancer Research Society showed that calcium intake could help prevent breast cancer from spreading to bone and could be effective as an adjuvant treatment during treatment.

In about 70 percent of patients with advanced breast cancer, the team said that if they had secondary metastases, these cancer metastases would cause pain and impairment in the metabolic process of digging the baseline bone.

The researchers say that this bone breakdown and the resulting bone regeneration create a vicious cycle that makes cancer cells grow better. To investigate the nutritional effects on rice regeneration and cancer metastasis, rats were studied with low and high calcium expressions.

The findings indicate that calcium deficiency in diets increased cancer cell proliferation and caused more bone metastasis by cancer cells, regardless of the chemical factors that regulate bone fracture and regeneration. The researchers say many older women have a high risk of breast cancer spreading to bone due to lack of calcium and vitamin D.

Magnesium.

Magnesium does not exist as a single element in nature but in the form of a salt combined with silicic acid, sulfuric acid or carbonic acid. Alkaline earth metals belonging to Group 2 of the Periodic Table. Elemental symbol Mg, atomic number 12, atomic weight 24.3050, melting point 650 ° C, boiling point 1,100 ° C, specific gravity 1.741.

Function in the body Magnesium is an inorganic substance that must be ingested and plays an important role in the metabolism of bone along with calcium and phosphorus in the human body, and plays a decisive role in the activation of amino acids, the synthesis of A T P and the synthesis of proteins. Collagen, a protein, is activated by amino acids with the help of vitamin C.

In addition, in the neurotransmission action, calcium and the opposite action to complement each other, but also functions to relax the muscles. Magnesium in the plant is a member of the plant's chlorophyll molecule, located in the middle of the chlorophyll molecular structure, and acts as a cofactor for all enzymes when the plant photosynthesizes, activating the photophosphorylation.

Magnesium is absorbed with water at the root of the plant and travels through the water ducts and is present in the plant tissue in combination with other ions. Lack of magnesium in the plant can lead to yellowing of the leaves and severe death of tissue.

This symptom is seen in many dicotyledonous plants, including grapes, beans, kidney beans, sweet potatoes, and tomatoes. In this case, a fertilizer having a high magnesium content such as lime carbonate in the soil may be provided.

The importance of magnesium has increased as much as the age of magnesium. Magnesium has been shown to reduce the risk of adult diabetes, according to a US online journal. Recently published research reports on magnesium and adult diabetes have shown that taking a standard recommended dose of magnesium can reduce diabetes risk by 10 to 30 percent.

In one report, a long-term study of 85,000 women and 42,000 men showed up to 34% lower risk of developing adult diabetes between 12 and 18 years compared to the group with the highest magnesium intake. It is said to appear.

Other effects of diabetes, such as body weight, exercise, family history, and other effects of magnesium, the researchers said. Another report of 39,000 women found that the upper magnesium intake group had an 11 percent lower incidence of diabetes than the lower group, especially overweight women over 20 percent.

Magnesium affects insulin activity in the body, and in vitro studies have shown that lack of magnesium worsens insulin resistance resulting in adult diabetes. Magnesium is also known to reduce the risk of osteoporosis and to control blood pressure.

According to these studies, there was a significant gap in the incidence of diabetes, especially between those who kept the recommended intake of magnesium and those who did not, and those who exceeded the recommended intake had a lower incidence than those who took the standard dose. Was not big.

The recommended daily intake of magnesium is 400-420 mg for adult men and 310-320 mg for adult women. Americans' average magnesium intake is less than 100 mg. Magnesium deficiency is especially pronounced in older people and those who take diuretics. Diuretics increase the extracorporeal release of magnesium.

Foods high in magnesium include green leafy vegetables, unrefined grains, nuts, dried beans, meat, and milk. You can simply replenish refined grains or processed foods with just a few.

It's ideal to eat it with food, but it's only 25 elements that make up our body. Of these, magnesium accounts for only 0.1%. Magnesium in the human body is 50% in the bones with calcium (Ca).

So people who lack calcium lack magnesium. The remaining 49% of magnesium catalyzes over 300 chemical reactions in the cell. Magnesium maintains muscle and nerve function, rhythms to the heartbeat, generates energy, and acts as a catalyst for protein synthesis.

Nearly 80 percent of healthy people who are not ill have a magnesium deficiency. Most people with acute or chronic illnesses are magnesium deficient. Lack of magnesium intake can lead to poor appetite and depressed mood for no reason.

Like cramps in the arms and legs, muscle cramps can occur, pain, and numbness. Sometimes the heart beeps irregularly. Poor blood circulation in the cardiovascular system can lead to painful angina or a lack of magnesium in a match or seizure.

Lack of magnesium can aggravate the disease or symptoms you already have and cause complications. First, promote blood clots. A thrombus is a small clot of blood on a blood vessel wall. If it gets very large, it can block blood vessels.

Lack of magnesium means that these clots will be produced better. It also aggravates arteriosclerosis, which hardens the arterial vessel walls and can adversely affect lesions in the retina that sit like a screen deep in the back wall of the eye. In addition, there is a high risk of stroke due to worsening hypertension.

Not only that. Lack of magnesium intake can lead to diabetes, and those who already have it tend to get worse. Lack of magnesium ions in the cell increases resistance insulin (insulin-insufficiency insulin).

People with risk factors that are susceptible to diabetes (fat people, people who lack exercise, who smoke a lot, people with diabetes in their family, etc.) have been found to be less likely to develop diabetes if they consume a lot of magnesium. Increasing magnesium intake could increase bone mineral density (B M D) and reduce the incidence of osteoporosis.

Dr. Catherine M. Ryder of the University of Tennessee University School of Medicine said in a paper published in the Journal of the American Geriatric Society. If you frequently eat magnesium-rich foods or take magnesium supplements steadily, you will be able to increase your bone density. For example, if you increase your magnesium intake by 100mg per day, your bone density can be boosted by 2%.

In this regard, it is estimated that in the United States, the number of osteoporosis patients is estimated to reach 10 million. The low bone density here means that the population of 34 million people exposed to the risk of developing osteoporosis will reach 34 million. In particular, women are known to have osteoporosis about four times higher than men.

Meanwhile, Dr. Rider's team surveyed 2,038 men and women aged between 70 and 79 on food intake. In the process, the team closely monitored the usual levels of magnesium intake from food or supplements. As a result, the subjects who had high magnesium intake showed that the BMD was also high.

Dr. Rider said that magnesium may have acted as a calcium hormone in the body, acting as a buffer to alleviate the high acidity unique to Western menus, or as a substitute for calcium in bone. did. On the other hand, in the case of blacks, there was no significant improvement in bone density compared to whites due to ethnic differences in calcium regulation and metabolism in the body. The recommended daily intake of magnesium is 420 mg for men and 320 mg for women.

Potassium (Potassium).

Alkali metal element belonging to group 1A of the periodic table. Element symbol K, Atomic Number 19, Atomic Weight 39.0983, Melting Point 63.5 ℃, Boiling Point 774 ℃, abbreviated body center cubic lattice, belongs to the cubic system of space lattice, and the center of lattice origin and the whole lattice is equivalent Physique lattice). Potassium has long been used as a compound with sodium.

Since plants contain a lot of potassium as ions, vegetation ash such as wood burned contains a lot of potassium oxide. The leaching solution, lye (alkaline liquor), which has been extracted from water, contains a lot of potassium hydroxide and shows strong basicity.

This lye has already been used for laundry since Old Testament times. In the past, solids obtained by boiling and concentrating lye into iron crucibles, or potash, were used to make glass or soap, which is impure potassium carbonate.

The word poetry was later used to mean potassium hydroxide, potassium or potassium carbonate. In general, potassium and sodium compounds were similar to each other, making them difficult to distinguish. In 1761, Germany's A. S. Markgraph succeeded in distinguishing between two elements by a flame reaction.

In other words, potassium compounds and sodium compounds were distinguished by using the characteristics that potassium is light purple and sodium is yellow. In 1807, H. Davies, England, succeeded in isolating potassium for the first time as a monometallic substance.

When he electrolyzed the molten potassium hydroxide melted at high temperatures, he observed the material burning with bright light and sparks at the cathode. And he recognized this material as a new metal element and named it potassium, which is derived from potash (potassium hydroxide).

The elemental potassium, which is currently used in Korea, is the German word for potassium, which is derived from the Arabic word kaljan, which means vegetation, or the Hebrew word kal, which means light.

Potassium is very reactive like other alkali metal elements, so in nature, it always exists in the form of a compound as a monovalent cation, and is not produced as a single element material. It is relatively abundant in the earth's crust, followed by sodium after alkali metals.

It is distributed as a rock component in the form of insoluble aluminum silicate, for example, potassium feldspar KAlSiO and potassium mica KHAlSiO. When the rock is weathered, potassium ions are released together with sodium ions, which are more easily adsorbed to the colloidal substances in the soil than sodium ions, so that they remain relatively absorbed by plants and are absorbed by plants.

Biological and Potassium Adults usually contain about 4 g of potassium, but only 0.07 g in their body fluids, most of which are present as K ions in cells. In contrast, sodium ions contain only a very small amount in the cell. The apparent difference in ion concentration inside and outside the cell is actively maintained, consuming energy (A T P) as a function of the ion pump present in the cell membrane.

High concentrations of K ions in cells are essential for protein synthesis by ribosomes and the activity of many enzyme systems. In addition, it plays a necessary role in the generation of action potential in neurostimulation transmission. It is one of the three major nutrients in plants and is used as a fertilizer to prevent potassium deficiency. Potassium is thought to be involved in the osmotic pressure of cells and the regulation of the colloidal state of the plasma.

2. Collagen.

What is collagen? It is a very important fibrous albuminoid that fills cells between cells in humans and animals.

Collagen is always present in the area where many cells are collected, and especially collagen is present in skin, bone, cartilage, blood vessel wall, teeth, and muscle.

Collagen (Collagen) has been used for a long time for food, collagen is composed of 18 kinds of amino acids, and when a human ingests collagen and its denatured gelatin, it is broken down by digestive enzymes in the digestive tract like other proteins. It is absorbed in the form of amino acids.

Collagen enhances immune function, promotes cell regeneration, strengthens joints, and has an excellent effect on skin beauty by activating and maintaining skin metabolism.

Collagen is synthesized much in the human body, but since its production decreases after 20s, the elasticity of skin as well as the collapse of gums, muscle pain, damage of blood vessel walls, especially free radicals in the air. Radicals may cause blotch, blemishes, etc., caused by the appearance of a lipofine pigment on the face of the sun.

In order to prevent and treat these diseases, foods high in collagen, processed foods and collagen cosmetics should be used.

Collagen refers to all proteins that are insoluble in salt solution or ethanol, and the contained part protects the animal's outer space with collagen of animal shells, claws, nails, horns, fins, and bones. It contains muscle fibers or fat tissue and connects muscles and other tissues, such as tendons, ligaments, and fascia.

It is hard to be affected by acids, alkalis, and enzymes, but when heated for a long time, it becomes irreversible change and becomes gelatin dissolving in water and has amino acid groups such as glycine, proline, and oxproline.

Collagen is a type of fibrous protein that functions to connect cells to cells. In human body, it is mainly present in organ membrane, articular cartilage, cornea of bone, bone and skin, etc. It is especially important as a component of calcium in the skin and the component of the dermis layer that causes wrinkles. .

Collagen is found in fish, chicken wings and tendons. They are broken down into amino acids in the intestine, then synthesized into collagen and supplied to organs, epidermis, muscles, and joints throughout the body. However, after the age of 20, the amount produced in the body is sharply reduced, which slows down the body's metabolism.

Calcium is released from the bones that lack adhesive, and cartilage is deficient in water, making the body less flexible. Wrinkles and blemishes are the result of collagen deficiency as much as 70% of the dermal layer of the skin.

The first thing that comes to mind when wrinkles is collagen. Collagen is a type of fibrous protein that makes up our body and plays a crucial role in maintaining cell elasticity. As you age, collagen synthesis decreases, causing your skin to lose elasticity and begin to wrinkle.

Therefore, for tight skin, it is necessary to supplement the amount of collagen synthesis, and the most widely known retinol ingredient promotes collagen synthesis and helps to improve deep wrinkles. Adenosine is also a representative ingredient with excellent efficacy in wrinkle management. In addition, it promotes skin collagen production to increase elasticity and excellent cell regeneration effect.

Collagen is a group of fibrous proteins contained in animal bones, cartilage, fish scales, etc. 16% of our body is protein, of which 1/3 is collagen and special cells are astrocytes, chondrocytes, bone cells, muscle Synthesized mainly from fibrous cells, collagen plays an important role in every part of the human body, especially about 33% of chondrocytes make up the bones of the human body.

Use of collagen As a molding material, the lip is swollen to enhance the sensuality. Collagen is injected to remove dent scars or wrinkles. It is first tested for skin reactions and is usually injected for 6 months. Recently, they have used their own collagen.

As a raw material for cosmetics, collagen is excellent in moisturizing and is used as a raw material for preventing wrinkles. It is used as a beauty ingredient in collagen velvet, collagen mask, etc. and as a raw material for protein treatment.

As a raw material of food, it is used as a raw material for health supplement foods and special nutrition foods, and for the purpose of distributing collagen to skin care, bone, cartilage, etc. In Japan, collagen is added to plum wine in recent years.

In addition, collagen-related applications are being actively researched and are being developed as materials for medicine, artificial skin, artificial blood vessels, and artificial organs.

Keratin, which composes our body and collagen hair, is structurally similar to collagen, and the main component of the cornea of the eye is collagen. Its dentin is 18% collagen, and the gums and the fascia are mainly collagen.

70% of the dermis below the skin's epidermis is collagen, and the hands and feet, the main ingredient, keratin, is structurally similar to collagen. Collagen is involved in the composition of various internal organs, and 50% of the cartilage that connects the joint bones to the collagen is collagen. 80% of bone organic matter is collagen, and 80% of tendons that connect bone and muscle are collagen.

The Role of Collagen The human body contains approximately 5 million types of proteins, of which 3 to 40 percent are taken up by collagen. Among them, 70% of the skin is collagen. The amount of collagen in your bones also accounts for 20% of your bone weight. Because there are cartilage in the joints of the intervertebral discs and knees of the spine, it is possible to move the body flexibly.

Collagen is the glue between cells. Human bones are made primarily of calcium and collagen. When human bones are compared to reinforced concrete buildings, the equivalent of reinforcing steel is collagen, and the equivalent of concrete is calcium. Recent research has shown that it strengthens the power of macrophage and lymphocytes, increasing the power of immunity.

Collagen (Collagen) functions in the function of the adhesive of the cell, the function of the proliferation of the cell, the function of constituents of the body and organs, the function of hemostatic action, the activation of the cell function and the strengthening of immunity.

The relationship between collagen and skin to eat is necessary to replace the old collagen in the body by actively ingesting new high-quality collagen to activate metabolism, restore the body's flow and restore normal function. Collagen can be replaced with new ones even if it is old.

When collagen is used as a cosmetic, it moisturizes the dead skin and instantly reduces wrinkles and moist feelings, but it does not reach the dermis, which causes spots. Therefore, in order to supply collagen to the dermis and regain youth, eating is the quickest way.

Causes of Skin Aging and Wrinkles Wrinkles are caused by a loss of elasticity due to the degeneration of elastin and collagen due to the loss of collagen and elastic fibers in the dermis. So, if you supply enough collagen, the wrinkles will gradually disappear and you will return to your young, elastic skin.

Collagen, which makes the body's flow, is absorbed from the small intestine, and the blood vessels are passed to each cell. The nutrients from capillaries are delivered to each cell as collagen acts as a bridge.

Waste is also transported through the collagen to the blood vessels, where it is released out of the body. Collagen plays an important role in creating the flow of the entire body and is essential for beauty and health.

Collagen and bones When collagen is eaten, people with low bone density or weak joints feel the first effect. Bone is made of 30% calcium and 70% collagen, which is formed by the absorption of calcium into collagen fibers. Collagen fibers are made of steel and calcium concrete to create a structure called bone.

If the steel frame (collagen fiber) is old, the bond with concrete (calcium) is weakened and the building (skeleton) collapses. When collagen is fresh, calcium adsorption rate is high, but when collagen is aging, the adsorption power decreases, and the bone becomes rough.

In addition, 50% of the bones are collagen, which is difficult to contain water when the collagen is aging, and the wear of the bones is accelerated, and the bones collide with each other, causing the bone to change shape or pain, and cause various joint symptoms. Will be.

Lack of collagen in the joints has been shown to cause arthritis, and lack of collagen in bones has been shown to cause osteoporosis.

Collagen Efficacy Keeps your skin elastic and fresh by activating and maintaining your skin's metabolism.

It boosts immune function and helps to prevent cancer by anticancer action. It strengthens joints, strengthens joints, relieves joint pain and helps prevent joint diseases. Increases intestinal water content and promotes peristalsis of the intestine, which is good for relief of constipation.

3. stevia.

A perennial herb with the dianthus plant Stevia rebaudiana, Category: Asteraceae. Country of origin Paraguay, border mountains of Argentina, Brazil, etc. Native habitat: around rivers or wetlands, 70 to 100 cm in height. Stevia leaves are attracting attention from around the world as natural sweeteners of the 21st century containing stevioside, a sweet substance, and are being studied by domestic and foreign scholars and researchers to use microorganisms as a fermentation material for breeding soil.

Stevioside (stevioside) is about 200 to 300 times the sweetness of sugar, the calories are also one-90th of the sugar is a natural sweetener effective in diet.

Stevia is resistant to high temperatures and maintains sweetness even at 300 ℃ heat.It is an additive used for the light sweetness of foods requiring high temperatures.The powerful antioxidant action is 5 to 7 times higher than green tea. It suppresses adult diseases caused by modern people (hypertension, diabetes, heart disease, obesity, etc.).

Stevia form and appearance, grows around rivers or wetlands. The roots are not well-developed and have many side roots and membrane roots. In the later stages of growth, thick roots develop, resulting in storage. New branches grow in hidden snow near the roots, forming new stems each year. Stems stand upright and lose their function during wintering.

The leaves run on the stem nodes and the branches grow from the leaf axles. The leaves are opposite each other, lanceolate, 4-10 cm long, and about 2.5 cm long. There are fine teeth and bends, and 3 leaf veins. There is no petiole and hairs are scattered throughout the abandonment.

Flowers bloom in clusters of 5 to 6 ornamental flowers, and have the property of self-incompatibility. As a single plant, flowers bloom quickly in a single condition. Seeds are low in fruiting and very small. There is a fan-shaped tube head at the front end of the seed. Breeding is done by seed or by folding. Harvesting can be done once or twice a year, early and mid September.

Modern natural sweet substance Soybean, Paraguay has been using stevia leaves as a sweetener for a long time. As high calorie sugar is ingested these days, obesity and adult diseases are a problem, and artificial synthetic sweet substances necessary as additives for food and medicine are carcinogenic. According to the report that it can cause the development of a natural sweetener that can replace synthetic sweeteners, Stevia emerged as a new sweet resource.

Recently, the harmfulness of saccharin, a synthetic sweetener, became a problem. It is valued as a sweetener and is used as a variety of sweeteners such as tea, soft drinks, gum, and soy sauce. It was first imported from Japan in 1973 in Korea, and in 1976 100-300 M / T was exported to Japan as dry leaves.

Suwon No. 2 (sweetness 12.2%) and Suwon No. 11 (23%) are the varieties that were cultivated in Korea for the development of sugar substitutes at the crop test site.

Eco-friendly agricultural excellence Stevia agricultural materials, stevia can return to land 100 years ago. Stevia concentrate and stevia powder, which are agricultural materials, have been used on farmland that has been poisoned by pesticides or dioxins, and it is possible to properly decompose pesticides or dioxins with the stevia force and restore the original natural rice fields and fields.

There has never been a material that has been used to clean up farmland while improving agricultural quality. As agricultural materials, both stevia concentrate and powder are used to increase the sugar content of various vegetables, fruits, rice, etc. and increase yields and improve shelf life.

Stevia's agricultural products are welcomed in the market and traded at high prices due to their high appraisal, and environmentally friendly stevia farming is rapidly spreading. As stevia produce is cultivated all over the country to produce delicious produce, farms become lucrative and revolutionize agriculture and food, leading to the development of agriculture, bringing stevia produce, healthy eating, and reducing national medical expenses. I hope it will be realized.

4. Citric acid

Citric acid is contained as a free acid in fruit seeds and juices, and is common in lemon and immature plum citrus fruits. In 1953, Dr. Hans Klebbs of England was awarded the Nobel Prize in Physics for the citric acid cycle theory that citric acid prevents the accumulation of human lactic acid, preventing fatigue and aging.

Citric acid inhibits overproduction of lactic acid in the process of turning food into energy into the energy (TCA cycle), breaks down carbon dioxide into water and excretes it to the outside to recover fatigue early, and mental stability Increase the body's absorption rate of calcium.

Citric acid promotes the metabolism that pushes old things out of the cell and accepts new ones, keeps the osmotic pressure of fluids constant, balances acid and alkali, and has alkaline blood with increased antibody capacity.

Citric acid in the plum is directly involved in energy metabolism, which causes fatigue and vitality. In addition, citric acid is synergistic with vitamin C so that iron can be absorbed in combination with iron.

Citric acid is a metabolite of plants and animals that exists in nature and is the most obtained organic acid from citrus fruits. It is widely used in food, medicine, and industry as acidic agent, PH regulator, antioxidant, detergent, astringent, etc., which has a refreshing sour taste, and especially in beverages.

Citric acid was first isolated as a crystal from lemon juice in 1784 and then synthesized in glycerol. Currently, starch, molasses, and crude sugar are fermented by mold or yeast.

Citric acid is classified into hydrous citric acid (Monohydrate) and anhydrous citric acid (Anhydrous) according to the presence of water molecules, and in the form of salts such as sodium citrate, calcium citrate, potassium citrate and citric acid esters such as citric acid triether and acetyl citrate Is also used.

Citric acid is a safe food additive defined by F D A as G R A S (Generally Recognized As Safe) and is widely used with its salts and esters.

Citric acid has been studied in depth by the US FDA, FAO, and WHO (Committee on Food and Agriculture Organization World Health Organization), and citric acid is extremely low in toxicity and has no data to be harmful to health if consumed in moderation. Citric acid and citric acid are classified as GRAS (Generally Recognized As Safe).

In addition, the 10th report of the F A O and W H O Committees specifies that citric acid, calcium citrate, potassium citrate and sodium citrate are not toxic to the human body, placing no limit on daily intake.

※ Citric acid cycle

T C A stands for Tri Carboxyl Acid, which means citric acid and is also called the C C cycle after the citric acid cycle or the biochemist who discovered it.

The T C A cycle is a medical study of citric acid in fatigue recovery and anti-aging. In 1953, Dr. HANS KLEBS of the United Kingdom received the Nobel Prize in Medicine for citric acid creep cycle theory that citric acid prevents the accumulation of lactic acid in the human body, preventing fatigue and aging.

Citric acid inhibits excessive production of lactic acid in the process of changing food into energy, and dissolves carbon dioxide into water and excretes it to the outside, thereby eliminating fatigue substances and increasing the absorption rate of calcium, which acts as a mental stabilizer. However, the citric acid cycle does not go smoothly, but unstable combustion causes lactic acid to accumulate in the blood, resulting in symptoms such as stiff shoulders, constipation pain, and back pain, which are the causes of aging diseases of cells.

Accumulation of lactic acid, the cause of fatigue, makes the blood acidic and easily fatigued. Citric acid breaks down lactic acid to eliminate fatigue and improves acidified human body with weak alkali to prevent adult diseases.

If oxygen is not sufficiently supplied from the cell, the vitality of the cell is weakened, as if the fire is turned off due to insufficient air. All adult diseases eventually lead to weakened cell vitality. Hepatitis weakens hepatitis, pancreatic cells weakens diabetes, vascular cells weakens stroke, heart disease, vascular diseases such as hypertension, tissue cells become extremely weak, and all chronic degenerative diseases are related to cell health. Therefore, the use of oxygen becomes very important for the prevention and treatment of adult diseases.

Oxygen in the air is absorbed into the blood through respiration and is carried along with the blood to the cells, the basic building blocks of the body. In order to lead a healthy life, we cannot achieve our purpose, ignoring the quality of life-depending blood. Clear blood facilitates the supply of fresh oxygen.

Citric acid promotes metabolism, pushing out the old and accepting new things in the cell, keeping the osmotic pressure of body fluids constant, and balancing acid and alkali, resulting in weakly alkaline blood with improved antibody capacity.

Good blood flow and clean blood to maintain a weak alkaline constitution and to promote the regeneration of cells intake of citric acid is essential to a healthy diet. Therefore, weakly alkaline blood is calcium-rich blood that has good blood flow, and has an antibody constitution. Acidic blood is calcium-deficient blood and poor blood flow and turbid blood. do. In this way, citric acid is not a medicine but a food aids the human body as follows.

1) When citric acid is ingested, it becomes the starting material of the creebs cycle, and the metabolism is smoothed, and the human body quickly releases the fatigue substance, clears blood, helps circulation, and also helps the full digestion and natural healing of food. give.

2) When lactic acid accumulates in the body, the cells age and promote adult diseases such as atherosclerosis, hypertension, liver disease, rheumatism and aging. However, if you inhibit the lactic acid with citric acid, the action of calcium ions to break down the lactic acid is very good for preventing adult diseases and aging.

3) It keeps the blood weakly alkaline, that is, it clears the blood, so it naturally activates metabolism, so all the functions of the body are activated normally. It is effective in recovering fatigue by decomposing fatigue substances such as lactic acid in the human body and maximizing natural healing power.

4) As a result of chronic kidney disease, symptoms of kidney deterioration, swelling, hypertension, electrolyte abnormalities, anemia, etc., are severe, and if uremia leads to uremia, the kidney function is maximized to prevent the accumulation of waste products and to improve immunity. Let's do it.

5) Relieves pain such as sciatica and low back pain, because it improves constitution with weak alkali, and improves blood circulation with clear blood, so that natural healing power works to the maximum.

6) Effective for hangovers and strengthens liver function. In addition, the acid blood to cleanse the strong constitution, antibody constitution to act.

Another rune. T C A cycle. Citric acid cycle theory is a theory that starts from the organic acid called citric acid, which is the main component of fruit in the human body, and various organic acids rotate in the cell membrane to produce biochemical reactions to produce A T P and other substances, which are the energy of survival of our body. Therefore, if the organic acid cycle is not rotated smoothly, the fatigue condition overlaps and metabolism is not smooth, and the motion becomes dull and symptoms such as stiff shoulders and low back pain appear.

Starch, for example, undergoes various digestion steps to produce citric acid, which consumes some energy. Therefore, by eliminating the intermediate metabolic process and directly injecting citric acid, the energy consumed during digestion and metabolism is saved, resulting in less fatigue, and in terms of speed, energy can be obtained very early after taking citric acid. In fact, anyone can feel a quick recovery from eating citric acid-containing drinks.

In addition, citric acid has been shown to inhibit cholera, typhoid fever, influenza, paratyphoid, typhus, and dysentery, according to some studies. Therefore, it is good for the recovery of pathogenic food poisoning. Of course, the concentration of citric acid should be high, so a few drinks can not expect a refreshing effect.

Another rune. T C A cycle. Citric acid is contained in a large amount of lemon, plum, tangerine, etc., can be said to be citric acid. Citric acid promotes the secretion of gastric juice and partin hormones, which not only draws taste, but also sterilizes bacteria attached to foods to eliminate indigestion and gastrointestinal diseases. In addition, the intestinal activity is smooth and cleans the barrier to eliminate constipation.

In citric acid, there is a conversion enzyme called andiotensin, which lowers blood pressure in relation to the contraction of blood vessels. The enzyme's blood pressure-lowering effect is dramatically lowering all of its blood pressure. If you continue to drink alcoholic fat is a lot of accumulation of fatty liver is swollen. Citric acid protects the liver by preventing the accumulation of harmful triglycerides in the liver and by breaking down toxins.

Citric acid stimulates the release of adrenal cortex hormones to relieve stress and decomposes carbon monoxide from alcohol and tobacco. Citric acid is excellent in blood clotting and disinfection, so it clears bad blood and discharges it to the outside of the body. Because skin and blood circulation are closely related, it has an excellent effect on allergies and itching. The blemishes occur because lipid peroxide destroys the skin cell membrane.

Citric acid suppresses lipid peroxides and stimulates cell metabolism, releasing melanin pigments that cause blemishes. Pain in the lower back or shoulders is due to the accumulation of lactic acid in the muscles and fatigue. Vinegar and citric acid break down lactic acid to make the muscles soft, as well as to secrete pain-reducing subsignals that eliminate back pain and stiff shoulders.

Citric acid is in the acidic organic acid of fruit. Typical fruits are apple, tangerine, lemon, peach, plum, plum, apricot, kiwi, strawberry, grape, orange, guava, mango, cherry, cherry, grapefruit, pineapple, lime, etc.

5. Hamcho (鹹 草)

Scientific name Saliconia herbacea L (Tung-kung), Tung-mung-mung-mungaceae, Herbal medicinal herb, Genus-named Tung-kung, Wick, Sancho, Dakcho, Fucho, Shincho Also known as salt nicho.

The distribution area is around the salt field of the west coast of Korea, the flowering period is from August to September, the flower color is yellow-green, the fruiting period is from September to October, the fruit length is 2mm, the black round fruit of 15mm diameter, the annual herbaceous grass of 10-30cm. Spring, summer, autumn, processing methods are usually juiced or dried in the shade and powdered.

Ingredients of seaweed (mg / 100g) Calcium (Ca) 417.84, Iodine (I) 8.12, Chlorine (Cl) 8.23, Magnesium (Mg) 304, Copper (Cu) 0.55, Vitamin (B1) 0.11 , Potassium (K) 940, nickel (Ni) 0.78, vitamin (B2) 0.14, iron (Fe) 50.63, chromium (Cr) 0.14, vitamin C 3.90, phosphorus (Fe) 64.4, cobalt (Co) 0.12, vitamin E 0.15 , Manganese (Mn) 2.7, vanadium (V) 0.10, Niacin 0.52, zinc (Zn) 1.9, sodium (Na) 5.23, Folic acid 0.08. And so on.

Hamcho (鹹 草) is an annual herb that grows on Gaphal on the west coast of Korea. In Korean, it is called tongdi, and it is also called coral reef because its shape resembles coral.

It grows in groups around seawater and near sea pearls and salt fields. 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 to September, and flat, round fruits ripen in October.

Hamcho is very salty as its name suggests. Hamcho is the only plant on the planet that grows while absorbing salt.

The best medicine in China, Xinongboncho, is called Hamcho, and in Japanese conversation, Xincho or Bokcho, it is recorded as vinegar or vinegar, and this grass is a toxin and stool (urination and urination) accumulated in the body. It is an amazing herb that has excellent therapeutic effects on various intractable diseases such as cancer, uterine fibroids, sinus hypertension, hypotension, low back pain, diabetes, bronchial asthma, hypothyroidism, hyperthyroidism, skin disease and arthritis.

Hamcho (鹹 草) grows on land but is enriched with various minerals and enzymes contained in seawater. Seawater is dissolved in dozens of trace elements such as calcium, potassium, magnesium, iron, urethra, and phosphorus, and various toxins and enzymes. The seaweed grows by absorbing trace elements and enzymes that are beneficial to the human body.

Enzymes contained in 1 gram of ton of seawater decompose and purify various organic substances in seawater. In the seaweed, the enzymes of seawater are concentrated in a large amount, and this enzyme removes various toxins accumulated in the human body and breaks down the stool to release it out of the body.

Among the many plants that grow on land, seaweed is known to contain the most zinc, and zinc has been shown to have an effect of increasing the function of the genital organs. Therefore, many beneficial ingredients of seaweed are used to prevent adult diseases. There is a function.

6. Glutinous rice (米)

It is also called sweet rice and rice cake. It is mild in nature, taste is bitter, and it is not poisonous. The ingredients are 13.2% water, 74.7g of sugar, 8.7g of protein, 1.2g of fat, 1.2g of fiber, 1.0g of ash, 250mg of phosphorus, calcium It contains 42mg of iron, 1.3mg of iron, 0.03mg of vitamin B1, 0.15mg of B2, and 5.7mg of niacin. It is a gentle and energizing food that strengthens the function of the stomach, helps nourishment, and withstands hunger. It is good to eat little by little, and if the stomach is weak due to diarrhea, put a little soybeans and eat porridge.

Glutinous rice taste is a branch to patients who have been diarrhea for a long time, and also serves as a drinking ringer (nutrient), gastric ulcer protection drug when there is pain in the stomach ulcer, and as a symptom of sleep sputum and dry sputum for insomnia At this time, there is a function that is applied as an expectorant.

When the mother's milk is insufficient, it is used as a substitute for breast milk and when the mother drinks it, it increases the amount of milk.

If you take one tablet of multivitamin with glutinous rice taste in the ear of the elderly, mild deafness goes away, and the effect of glutinous rice taste is great when you are hungry and weak, and the glutinous rice is warm and sweet, sweating and frequent diarrhea, stomach This weak, always awkward people, digestive dysfunction due to a little hungry to eat a lot of burp glutinous rice porridge is often effective in normalizing the digestive function.

Roasting and eating diarrhea is effective in calming diarrhea, and making it with rice cake improves the symptoms of geriatric disease that frequently causes urinating urine, and the dark taste produced by glutinous rice after moxibustion is especially good for people with gastrointestinal disorders with noise. , Glutinous rice serves to cover the stomach wall, if the stomach after one to two hours of stomach ulcers or duodenal ulcer may be possible, and if you try to eat glutinous rice cakes may be the symptoms of bitterness.

Burning the roots of rice straw can achieve the same effect by drinking alcohol with folk medicine for diabetes.If you burn the glutinous rice bran and brush it with toothpaste, the yellow or black teeth become white and the glutinous rice is negative rather than positive. Foods that are good for you should be careful because a person with a lot of heat in the body can eat too much glutinous rice, which can lead to digestive problems.

7. Fried flour

Frying flour processed with flour, wheat starch, refined salt, white sugar, modified starch, and some types contain eggs. Nutritional information is based on 1 serving (100g) of calories (340), carbohydrates 76g, protein 5g, fat 2.0g, sodium 950mg nutrition.

In some cases, frying powder is mixed with wheat flour and in some cases 100% frying powder is used. The amount of mixing is decided according to the purpose of use, but it is better to use it for quality improvement.

8. Ginger Powder

It is believed to be originated in southeastern Asia, and its root stem is fragrant and has a tangy taste, which is used for food seasonings, spices, and medicines (spices). Genghis (Zingib -er) is a generic name. It comes from the Greek zingiberis, which comes from the Sanskrit spice name singabera.

It has been used since ancient times in China and India, and by the first century the merchants brought it to the Mediterranean and became popular in England by the eleventh century. The Spanish took ginger shortly after conquering West Indies and Mexico. By 1547, ginger was exported from Santiago to Spain.

Leaf-like stems grow to about 1m in height. The leaves come from the leaf house surrounding the stem, and are 15 to 30 cm long and two long leaves are vertically displaced. Flowers are about 2.5 cm thick, 4 to 7.6 cm long, with yellow green edges overlapping each other, each of which encloses one small yellow-green-purple flower. Ginger mainly breeds root stems, and when harvesting, the root stems are lifted up in the soil, washed clean, and dried in the sun.

Colors range from dark yellow to light brown to pale pale yellow. Ginger is a layer of cork that does not come off easily. It can be partially peeled off, and when scraped off, the layer of cork, epidermis and subcutaneous layer are all peeled off.

Ginger contains about 2% of essential oils, the main ingredient of which is zingibe-rene and zingerone. Essential oils are extracted and used to make food and perfumes. As a spice, ginger has a bitter bitter taste and is usually dried and used for bread, sweets, curry dishes, sauces, pickles and ginger ale, and fresh ginger, green ginger, is used when cooking.

Peeled rhizome is boiled and marinated in syrup. In some parts of Japan and elsewhere, it is thinly sliced and eaten during meals. Ginger is also used as a medicine to treat gochang (복) and abdominal pain. It is used as a spice to prevent food poisoning and improve the flavor of meat and oil by sterilization.

Ginger is used not only as a spice to enhance the rich taste of food, but also as a medicine that is indispensable in herbal medicine. Ginger in a variety of prescriptions to disperse the energy because the nature of the drug effect is to be delivered quickly, and detoxification also works.

Recently, ginger is used as an aromatherapy method, and it is combined with eucalyptus or lavender to inhale the vapor to relieve bronchitis or nasal inflammation.

Nutritional Content Moisture 81.7%, Protein 2.2g, Carbohydrate 14.3g, Calcium 20mg, Phosphorus 14mg, Vitamin C 5mg. And so on.

9. Soy flour

The scientific name is Glycine max MERR. to be. It is generally called bean or soybean, but depending on the size of the seeds, the big one is called king bean, the middle one is medium bean, and the small one is called bean, rat eye bean, herb bean, oil bean, bean sprout bean.

And depending on the color of the beans (粒 色), it is called white beans, yellow beans, blue beans, chestnut beans, black beans, ground beans, seonbi beans, roe beans, castor beans. Chinese characters are written in soybean (大豆, 大荳), 荳 (융), Yongsook (戎 菽), yellow beans (黄 두), beans (元 豆), Duja (두 子), Tae (Tai).

Soybeans grow as a single root, which is a straight root, when the germination grows, where many side roots occur, and many root bumps grow on the roots. Root-knot bacteria in root-knots fix aerial nitrogen and use it. Therefore, good growth of root nodule soybean growth is good and yield is increased.

The stems of beans are round, woody, hardened and full, and are classified into finite new type and infinite new type according to the new breeding habits, and light ultra-wide type according to the length and length of the main stem and the length and length, number, angle, and direction of the main stem.草 구별 型) and narrowing width.

The first stem of soybean is the cotyledon, the second segment of the ectoderive monophyte (初生 마), and the third segment from the normal biplane is displaced. Soybean leaves are exercised by sleeping (就 眠 運動).

A flower blossoms at the end of the stem or axilla, and one flower has ten stamens and one pistil. 3 to 5 nodes in the main stem, 4, 5 nodes in the lower branch, 1, 2 flowers in the upper branch, blooms from the bottom flower in one blossom, self-pollination, but also natural hybridization.

The ratio of normal sorghum (number of fruit normally grown) to the total number of flowers (flowers in the shape of spikelets) is called the ligature rate, which is only 20 to 45%. Do.

Increasing the bargaining rate requires improving nutritional conditions. In the fruit of soybeans, there is a main hole and a juncture (an attachment point between the seed and the seed attached to it) on both sides of the navel, which are the parts that are attached to the pod, and the rice leaves wrapped in the seed shell It has seeds and seeds, and cotyledon occupies most of the fruit, and seed milk [胚乳] is almost degenerated to form endosperm seeds. Beans vary in fruit size, mouth color, navel color, and powder.

In general, the wildest, intermediate, and most cultivars of a plant are the birthplace of that plant. It is widely believed that the origin of soy beans that meet these conditions is northeastern China, or Manchuria. Some argue that southern China is the origin of soybeans, but soybeans do not appear in the cultural relics of Angso and Yongsan, and the Chinese Kong Dynasty Kong brought the beans from Manchuria to China. There is a record that.

In addition, beans originated in the Bronze Age ruins of Odong, Horyyung-gun, Hamgyong-buk-do. It is said that it spread through Korea, and the history of cultivation in Japan is estimated to be about 2,000 years.

Beans of young beans are boiled and eaten, and mature beans are made with soybean rice, bean jam, bean sesame rice cake, and bean starch. In addition, tofu, bean curd, soybean paste, soy sauce, bean sprouts, soybean oil, etc. processed and eat, artificial oil, artificial meat and so on. Soybean oil is used as a variety of industrial raw materials and recently consumed a lot as a raw material of soy milk, savory flavor is recognized as a great raw material to help the appetite and healthy well-being.

The nutritional composition of soybeans is 40% protein, 20% fat and 25% carbohydrates. In addition to vitamin minerals, it also contains bioactive substances such as phospholipids, saponin isoflavones, and phytic acid. Recently, the US Food and Drug Administration F D A recommends that foods containing soy protein (greater than 6.25 g%) are good for a healthy heart.

10. Green Tea Powder

Its origin is believed to be the origin of the Irrawaddy River in Myanmar, and has spread from the region to southeastern China, Indochina and Assam.

Tea was introduced to Korea during the 7th century, during the time of Queen Silla Deok, but when he brought it to life in 828 (Heungdeok 3), Daeshin, a Chinese god, brought seeds from the Tang dynasty to China and planted them in Jirisan. From the west.

Depending on the type of tea, the time of picking the tea, and the cultivation method, the purine base, tannic acid, protein, amino acid, amide, and carbohydrate, which are mainly caffeine, are sugars, dextrins, starches, cellulose, pectins, and chlorophyll and carotenoids as plant pigments. Flavonol derivatives, anthocyanin, essential oils, lead, resins, organic acids, enzymes, vitamins, inorganic components and the like. Among these ingredients, caffeine, tannic acid, amino acids, and essential oils are closely related to tea quality and taste.

Important for green tea is chlorophyll, which contains an average of 0.6%. There is a lot of vitamin C, a good cup of tea contains 5 to 6 mg, and other minerals, potassium, calcium, manganese, fluorine, etc. are contained.

Green tea powder is processed and crushed green tea, and it is effective to absorb both oil and water components rather than drinking it, and green tea has the function of preventing antioxidants and plaque of oil.酸敗) prevents and improves flavor.

11. Kelp

In addition to various pigments such as carotene, xanthophylls, and chlorophyll, kelp contains a lot of carbohydrates such as manit and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of cell walls, and amino acids such as iodine, vitamin B2, and glutamic acid. This contains.

The ingredients vary depending on the type, but are generally 16% moisture, 7% protein, 1.5% fat, 49% carbohydrate, and 26.5% inorganic salts. 20% of the carbohydrates are fiber and the rest are polysaccharides such as alginic acid and laminarin. In particular, since a lot of inorganic salts such as iodine, potassium, calcium, etc., eating a little bit of kelp is good for the supply of inorganic salts. The amino acid called laminin in kelp is effective in lowering blood pressure.

Nutritional characteristics of kelp.

1) It is a strong alkaline food with lots of ash. In particular, ash content in kelp has a high digestibility of 79%, much higher than 50% ash digestibility in milk.

2) The calcium content is high. Even if you have a lot of calcium, higher amounts of phosphoric acid, such as anchovy, will lower the utilization of calcium. Because humans need twice as much calcium as phosphorus. Grain and meat are much higher in phosphorus than calcium.

3) The urethra is large. Lack of urethra prevents the production of hormones in the throat. This hormone is called the thyroid gland and plays an essential role in fat metabolism.

4) Calcium and urethra In addition to the high alkaline minerals to suppress the development of high blood pressure, the basic amino acid laminin in kelp has recently been known to act to lower blood pressure.

Kelp is valued as a health food by its rich nutrients and is used as a main ingredient to enhance the light taste of soups that improve flavor.

12. Sesame.

It has been grown for a long time to get seeds, which are made from food and seasonings and extracted with good oil. Seeds are used extensively in Middle Eastern and Asian cuisine. Sesame seeds are believed to be native to Asia or East Africa, but are now planted mostly in tropical, subtropical and southern hemisphere temperate regions of the world.

The Egyptians grind the seeds and use them to powder. The Chinese have used sesame seeds for 5,000 years, making them the highest quality food with soot burned for centuries. The Romans mixed seeds with cumin and sprinkled them on dough to make bread.

Sesame was regarded as having mystical power and is still considered to be magical. Depending on the growth conditions, but the variety grows about 0.5 to 2.5m in height, with or without branches.

Flowers bloom 1-3 times in the axilla. Peeled seeds are cream or dark white, about 3mm long and flat oval. The ovary walls open when they dry up, and the seeds are scattered, so when harvesting sesame seeds you should work very carefully to avoid loss. In the mid-twentieth century, varieties with no scattering of seeds were improved so that sesame seeds could be harvested by machine.

The sesame seeds are called Homa in Chinese characters, and it is believed that they were grown in Korea for a long time since there is a record that Homa was grown in the Unified Silla Era. Mainly used to squeeze oil, it is also used as salty fodder.

Flowers are pale purple, blooming between leaves in late summer, similar to paulownia flowers. Fruits ripen with fruit and have a square shape. The main varieties include Haenam, Andong, Suwon 11, Suwon 9, Suwon 21, and Pungnyeon Sesame and Mine Sesame, which are recently grown. It is difficult to cultivate in places where there is a lot of water or it does not fall well, and high temperatures and sunny areas during the growing season are good for growing sesame seeds.

Sesame seeds and black sesame seeds are mostly identical. Sesame seeds contain about 50% fat, but since only this fat is extracted, the calories are high and one spoon is over 100kcal, so if you are on a diet, be careful. Sesame oil also contains lignans in the form of sesameol to help prevent menopause, and natural antioxidants such as gamma tocopherol and sesamol contain the highest amount of vegetable oil.

Fatty polyunsaturated fatty acid linoleic acid 50%, oleic acid 35% is good for preventing cardiovascular disease, so if you eat a little more often each time than eating a large amount at once, as well as preventing the menopausal symptoms, it is good for health promotion.

Sesame seeds are harvested, washed with immersion and removed with suspended solids, washed, roasted at 100 ° C, boiled and squeezed with a fragrant aroma. Squeeze oil to use as sesame oil and pulverize. It is stored in an airtight container and sprayed on food for use as a nutritional additive to help flavor.

13. black sesame seeds

Since ancient times, black sesame, black sesame among the sesame seeds have been regarded as a food of longevity and has been treated as a good medicine. Recently, a new substance called M-100 was discovered in black sesame seeds.

M-100 is a new antioxidant that has been recognized by the academic community as a clinical report has been published that can inhibit cancer. According to animal test reports, skin cancer suppression ability 60%, gastrointestinal cancer suppression ability 85%, lung cancer suppression ability 75% is recognized as a human cancer prevention food.

Nutrition of Black Sesame Not only is the seasoning enjoyed by Korean people for a long time, it is one of the medicines. Contains 19.65% protein, 44.15% fat, 19.43% organic matter, 20.12% ash, and 6.65% moisture. Sesame's fat contains 48% oleic acid, 37% linoleic acid, 8% palmitic acid, 5% stearic acid, and pyrrostine and sesamine. Vitamins include vitamin B1 and vitamin E.

Therefore, sesame seeds are excellent for chronic gastroenteritis, neuritis, hypertension, constipation, gangjeong, anemia. It is known that if you bless, you can have various effects. According to herbology, sesame seeds have been reported to reduce cholesterol, improve blood circulation, and moisturize skin and hair.

I. Effect of the composition of the present invention.

The present invention provides a new value by providing a new value largely to the leaves and flower beds that are discarded as a by-product to create a new food and produce new income to growers to fulfill their social responsibilities as a result of the present invention.

The present invention provides the convenience and shelf life that can be provided as a group meal and general meal to the growing children and the elderly need calcium and potassium, omega 3 and magnesium is an effect made of the present invention.

The present invention is based on the sweet and sour and has a popular world flavor with sweetness and sweetness is an effect that represents the business performance of the present invention as a product without borders to secure a diverse customer base.

The present invention is the effect of the composition consisting of the present invention as an indicator of the feasibility of a snack (Snack) and a side dish as a function of corrosion, the function of the snacks and the function of high-quality dishes of fairy.

The present invention is characterized by the use of glutinous rice paste using soy flour and ginger powder and green tea powder is a composition consisting of the flavor ratio and nutritional properties of absorbing uniform minerals, the effect of the blending ratio of the present invention.

The present invention is characterized by the effect of boiling ramie leaf using the sea urchin on the west coast, which contains a large amount of minerals, and reusing the aqueous poached aqueous solution with water to form the glutinous rice paste. All,

The present invention is a process capable of forming a large amount of composition in a narrow space, drying the composition hanging on the multi-stage drying rack is an effect made of the present invention to increase the productivity.

The present invention is a method of immersing and applying the glutinous rice paste to the ramie leaf without shortening the application time is an effect of increasing the productivity in the process to achieve mass production.

The present invention is to make the uniform coating by using the forceps and the rotary frame in the initial drying is the effect made of the present invention to produce the best relief.

It is characterized in that the raw material used in the present invention is pulverized and used for a high-purity flavor, and the extraction and mixing of the raw material used in the present invention differs greatly in the type and amount of the absorbed component. The difference in absorption is a basic measure of the value of food, and the present invention can absorb all of the raw materials used in the composition.

The present invention is an effect made of the present invention as a function to provide a new use for the camphor lunch box and the evening wine drink as a traditional incidence convenient to store, carry and transport.

The distinctive feature of the present invention is that the use of the animal protein in the incidence, the sour flavor based on citric acid, and the soy flour used to create a popular world flavor by the effect of the present invention.

Sensory effects of the ramie leaf incidence prepared by the present invention are shown in Table 2.

This sensory test is divided into 20 adult male and female commercially available incidence tempura and the incidence tempura prepared in the present invention divided into four at a time, provided with water and eaten by tasting. What I don't like about what I've chosen is a combination of the results of the fourth.

A sweet and savory flavor based on sour taste is preferred for everyone to have a functional value as a snack (Snack), the composition of the present invention is the effect of showing the value of the multi-functional needs.

Responding to the question of whether it is necessary to supplement and supplement calcium in order to live young and healthy indicates that all are needed to recognize the importance of calcium.

Specific details for the practice of the present invention is provided only to explain the ramie leaf relief composition and its manufacturing method, the present invention is not limited to the scope of the present invention due to the specific details for the following practice.

1. A seedling leaf composition and its manufacturing method.

The first step is the technical task of selecting the raw material that meets the purpose.It is rich in fiber and has a thick leaf vein and strong heat resistance (melting point 842 to 848 ℃, boiling point 1,487 ℃) and magnesium (melting point 651 ℃, boiling point 1,107). ℃) is high in content and contains various general nutrients, palmitic acid, linoleic acid, linoleic acid, linoleic acid, stearic acid, oleic acid, etc. Selected as the main raw material of ramie leaf leaves with the conditions of the best, and select the glutinous rice powder with high cohesiveness, adhesiveness and high nutritional value as the raw material of glutinous rice grass for the popular world flavor, and the popular world flavor and crispness. In order to select fried powder, our body is composed of 16% of protein, two thirds of protein is composed of collagen, and collagen delivers nutrients to cells and Animal collagen is selected as a protein that plays a role in recovering waste and absorbs calcium and minerals and forms important bones and skeletons, and selects stevia powder having a popular world flavor with heat and light sweetness. Citric acid is selected to promote sour flavor and fatigue recovery, abundant minerals are selected as a popular world flavor for soft salty and preserved color of grassy leaves, and Ginger powder is selected for prevention and improvement of light flavor and nutrition, and soybean powder is selected for savvy and popular world flavor and protein supplement, prevention of rancidity, improvement of flavor and nutrition Choose green tea powder, select kelp powder for popular world flavor, It is a technical step to select sesame seeds and to select black sesame seeds for dignity, shape and flavor.

The second process is a technical task to select the selected raw materials according to the standard. The leaves of the ramie are 8 to 16 cm wide and 13 to 20 cm long, and the top side is dark green and the back side of the leaf is dense. It looks white and has a lot of fiber in the leaves, so it is screened as thick and tough, and there is no odor that is crushed by dipping glutinous rice in water for 10 hours or more. ), And select frying powder with purity of 95% or higher without deodorization, and select collagen with purity of 95% or higher without deodorization Stevia powder of 95% or more purity is screened for that there is no odor, and hydrous citric acid of 95% or more purity is screened for that there is no odor.異味) Selected vinegar powder with purity of 95% or higher without odor, select ginger powder with purity of 95% or higher without odor, and odor Soybean powder with purity of 95% or higher is screened without (異臭), and green tea powder with purity of 95% or higher is screened without odor. Selected kelp powder with a purity of 95% or higher, selects roasted sesame seeds without odor, and is rich in savory, roasted black which is rich in odor without odor. It's a technical step in sorting sesame seeds.

The third step is a technical task of determining the composition and the application and spreading rate of the composition, the composition and the application and spreading rate of the composition is based on the total weight 67% by weight ramie leaves, 30% by weight glutinous rice paste, sesame mixture ( 50% by weight of sesame seeds + 50% by weight of black sesame seeds) and the proportion and application and spreading ratio of the ramie leaf relief composition to 100% of the total weight including 3% by weight.

The fourth step is the technical task of washing the ramie leaves, the selected ramie leaves are immersed and washed with 4% sodium chloride solution to remove foreign matters from the ramie leaves, and again, the ramie leaves are formed by removing the sodium chloride by immersion washing in purified water. It's a technical step.

The fifth process is a technical task of deciding ramie leaf, and the washed ramie leaf is boiled for 2 minutes at 100 ± 5 ° C. and heated for 18 minutes in 18% of aqueous herb solution to preserve the blue color of the ramie leaf, soften the fiber of the ramie leaf, and This is a technical step to create boiled ramie leaves that are stored separately.

The 6th process is a technical task of spreading and ripening ramie leaf, spreading poached grass leaf up, down, left and right, removing moisture with cotton cloth, and separating 100 large, medium, and small pieces into 100 pieces of natural fiber according to the size of ramie leaf. It is a technical step of forming matured ramie leaves for the application of uniform glutinous rice paste by removing the smell of loosening by aging in the aging room for 12 hours and forming a well spreading ramie leaf.

The seventh process is a technical task of forming a glutinous rice paste mixture, glutinous rice paste is 65% by weight of glutinous rice powder, 15% by weight of fried powder, collagen 2% by weight, stevia powder 1.5% by weight, citric acid 1.5% by weight, ginger It is a technical step of mixing the glutinous rice paste mixture by mixing the powder 2% by weight, soy flour 8% by weight, green tea powder 2% by weight, kelp powder 3% by weight with a total weight of 100% for 30 minutes with a power three-phase 10 horsepower mixer.

The 8th process is a technical task of forming a glutinous rice paste, which is mixed with 30% by weight of the glutinous rice paste mixture and 70% by weight of the aqueous solution of inhaled water or purified water separately stored in the fifth process, and is automatically heated while gradually heating the temperature to 100 ° C. After stirring for at least 30 minutes, the ingredients are extracted and mixed in various raw materials to create a rich flavor and cohesiveness. Therefore, the surface has a cohesive force suspended in a circle under the tip of a glass rod with a diameter of 3 mm. Based on the sourness, it is a technical stage to create a sweet and savory glutinous rice paste with a 6% salty taste and a light and popular world flavor.

The ninth process is a technical task of uniformly applying grass, and applying the same amount of sweet and popular world-flavored glutinous rice paste to the composition and rate of application and spread of each composition of aged ramie leaves. Glue each one of the aged ramie leaves in a glutinous rice paste to maintain the stick, and apply glutinous rice paste to the ramie leaves and adjust the glutinous rice paste with the same amount as the composition application rate with a rubber knife to apply a uniform glutinous rice paste. It is fixed with 2mm pointed tongs that has the power to pull up and down the left, right, left and right of a ramie leaf to prevent folding of the ramie leaf, and spreads the sesame mixture of the same amount as the composition spray rate on the spreading ramie leaf. It is a technical step of forming a coating ramie leaf.

The tenth step is a technical problem of drying, after passing the top and bottom of the coated ramie grass 2-4 m / s warm air at 30 ℃ automatically up and down twice every four minutes, the glutinous rice paste is safely coated and landed on the ramie grass (乾燥) Move to 60 ℃ hot air drying room and pick up the stem of ramie leaf again and dry it for 20 hours in the multi-stage drying rack made of reduced line to dry below 5% moisture content and good humidity and low sunlight. It is also a technical step to create dried ramie leaves by drying at night.

The eleventh process is a technical task of sorting and packaging, and inspecting dried ramie leaf incidence in good shape and placing it in a sealed container in which light and air are blocked by 100 ± 3g, and then wrapping the ramie leaf incidence in a box. A composition and its manufacturing method.

2. Lamiaceae leaf flower and festoon embossed composition and preparation method thereof.

The first step is the technical task of selecting the raw material that meets the purpose, and it is selected as the main raw material of the ramie flower and flower stalk containing abundant fiber, and it is the raw material of glutinous rice paste for the popular world flavor. Choosing glutinous rice flour with high value, selecting fried flour for popular world flavor and crispness, our body is made up of 16% protein and two-thirds of protein is made of collagen Collagen is an animal collagen that selects proteins that are responsible for delivering nutrients to cells, recovering cell wastes, and absorbing calcium and minerals to vital functions of living organisms that make up bones and skeletons. Select stevia powder, which has a popular world flavor for its sweet taste, and uses citric acid to promote sour flavor and fatigue recovery. Ginger powder is formulated for its gentle, rich mineral content and popular world flavors for soft salty taste and preservation of color of leafy grass, to prevent decay, to improve the flavor and provide nutrition. Soybean powder is selected for savory popular world flavors and protein supplements, prevents rancidity, selects green tea powder for flavor improvement and nutrition, and for popular world flavors. It is a technical step to select kelp powder, sesame seeds for dignity and flavor, and black sesame seeds for dignity, shape and flavor.

The second step is a technical task to select the selected raw materials according to the standard that meets the purpose, and to sort the ramie flowers and stalks around 10 cm in length with the yellow flowers of the ramie grass, and the glutinous rice to purified water for 10 hours. There is no odor after immersion and grinding, and it is sorted with glutinous rice powder with purity of 95% or higher and fry powder with 95% purity or higher with no odor.選 別), it is free of odor, and selects collagen with purity of 95% or more, and selects stevia powder with purity of 95% or more with no odor. Selected hydrous citric acid with a purity of 95% or higher with no odor, and sorting with a powder containing 95% or higher with purity without odor. No odor Ginger powder with purity of 95% or higher is selected, soybean powder with purity of 95% or higher is selected with no odor and there is no odor. The above-mentioned green tea powder is sorted, and the kelp powder with purity of 95% or more is sorted out because there is no odor. It is the technical stage of sorting and roasting roasted black sesame seed without odor.

The third step is a technical task of determining the composition and the application and spreading rate of the composition, the composition and the application and spreading rate of the composition is based on the total weight of 60% by weight of ramie flowers and flowers, 38% by weight of glutinous rice grass, It is the ratio and application | coating and spreading ratio which comprise the ramie leaf embossing composition which makes 100% of total weight containing 2 weight% of sesame mixture (50 weight% of sesame + 50 weight% of black sesame).

The fourth step is a technical task of washing ramie leafs, and washing the selected ramie flowers and stalks with 2% aqueous sodium chloride solution to remove foreign substances from the ramie leaves, and again to remove sodium chloride by dipping into water. It is the technical stage of creating flowers and flower beds.

Process 5 is the technical task of deciding ramie leaf, and washes the ramie flower and the stalk for 4 minutes at 100 ± 5 ℃ heated for 6 minutes to preserve the blue color of the ramie leaf, soften the fiber of the ramie leaf, and boiled Aqueous solutions are a technical step to create poached flowers and flower beds that are stored separately.

The 6th process is a technical task of spreading and ripening ramie grass, spreading poached ramie flowers and flower beds in up, down, left and right, removing moisture with cotton cloth, and dividing them into three large, medium, and small branches according to the size of ramie flower and flower beds. It is a technical step of forming a tied and mature ramie flower and flower stand for the application of uniform glutinous rice paste by removing the smell of loosening by aging in a 10 ℃ aging room for 24 hours to remove the smell of loosening.

The seventh process is a technical task of forming a glutinous rice paste mixture, glutinous rice paste is based on the total weight of glutinous rice powder 75% by weight, fried powder 10% by weight, collagen 1% by weight, stevia powder 3% by weight, citric acid 1% by weight, ginger It is a technical step of forming a glutinous rice paste mixture by mixing powder 1% by weight, soybean powder 6%, green tea powder 2%, and kelp powder 1% by weight with a total weight of 100% for 15 minutes with a power three-phase 10 horsepower mixer.

The 8th process is a technical task of forming a glutinous rice paste, which is mixed with 40% by weight of the glutinous rice paste mixture and 60% by weight of the aqueous solution of inhaled water stored separately in the fifth process, put into a pot, and slowly heated while heating the temperature to 100 ° C. Since the bass is extracted for 30 minutes for at least 30 minutes and mixed with various ingredients, rich flavor is created and cohesion is created. Cohesion is suspended in a circle under the tip of a 3 mm diameter glass rod. It is a technical step to create a sweet, savory and evenly seasoned sweet and popular world flavored glutinous rice paste.

The ninth process is a technical task of uniformly applying grass, and applying 40% of the sweet and popular world-flavored glutinous rice paste with the same composition and spreading rate as well as the rate of application and spreading rate. Grab the lumps of mature ramie flowers and stalks one by one in a glutinous rice paste that maintains the quality of the product, and apply glutinous rice paste to the ramie flowers and stalks and adjust the glutinous rice paste with the same amount as the composition application rate with a rubber knife. A glutinous rice paste is applied, and the sesame mixture of the amount of sesame seed with the same amount as the composition spraying rate is formed on the ramie flowers and the flower beds formed by fixing the pointed tongs on the taps of the applied ramie flowers and the flower beds. It is a technical step of spraying to form a ramie flower and flower stalk.

The tenth step is a technical problem of drying, the waxy grass paste is automatically turned up and down three times every two minutes while passing the coated ramie flower and flower bed over 2 ~ 4m / s warm air at 25 ℃. When it lands safely, it lands in the hot air drying room at 40 ℃ along the drying line, and it is dried for 30 hours to dry below 5% of moisture content, and it is dried even at night time when the humidity is low and sunlight is good. It is a technical step to create an incidence of ramie flowers and stalks.

The eleventh process is a technical task of sorting and packaging, inspecting the incidence of dry ramie flowers and stalks with good shape, placing them in a sealed container in which light and air are blocked by 1000 g, and packaging them in a box for commercialization. Lapis lazuli, flower buds, relics, and the method of making them.

3. Lavender leaf fried relief composition and its manufacturing method.

The first step is the technical task of selecting the raw material that meets the purpose. It is rich in fiber and has a thick leaf vein and strong heat resistance (melting point 842 to 848 ℃, boiling point 1,487 ℃) and magnesium (melting point 651 ℃, boiling point 1,107). ℃) is high in content and contains various general nutrients, palmitic acid, linoleic acid, linoleic acid, linoleic acid, stearic acid, oleic acid, etc. Selected as the main raw material of ramie leaf leaves with the conditions of the best, and select the glutinous rice powder with high cohesiveness, adhesiveness and high nutritional value as the raw material of glutinous rice grass for the popular world flavor, and the popular world flavor and crispness. In order to select fried powder, our body is composed of 16% of protein, two thirds of protein is composed of collagen, and collagen delivers nutrients to cells and Animal collagen is selected as a protein that plays a role in recovering waste and absorbs calcium and minerals and forms important bones and skeletons, and selects stevia powder having a popular world flavor with heat and light sweetness. Citric acid is selected to promote sour flavor and fatigue recovery, abundant minerals are selected as a popular world flavor for soft salty and preserved color of grassy leaves, and Ginger powder is selected for prevention and improvement of light flavor and nutrition, and soybean powder is selected for savvy and popular world flavor and protein supplement, prevention of rancidity, improvement of flavor and nutrition Choose green tea powder, select kelp powder for popular world flavor, It is a technical step to select sesame seeds and to select black sesame seeds for dignity, shape and flavor.

The second process is a technical task to select the selected raw materials according to the standard. The leaves of the ramie are 8 to 16 cm wide and 13 to 20 cm long, and the top side is dark green and the back side of the leaf is dense. It looks white and has a lot of fiber in the leaves, so it is screened as thick and tough, and there is no odor that is crushed by dipping glutinous rice in water for 10 hours or more. ), And select frying powder with purity of 95% or higher without deodorization, and select collagen with purity of 95% or higher without deodorization Stevia powder of 95% or more purity is screened for that there is no odor, and hydrous citric acid of 95% or more purity is screened for that there is no odor.異味) Selected vinegar powder with purity of 95% or higher without odor, select ginger powder with purity of 95% or higher without odor, and odor Soybean powder with purity of 95% or higher is screened without (異臭), and green tea powder with purity of 95% or higher is screened without odor. Selected kelp powder with a purity of 95% or higher, selects roasted sesame seeds without odor, and is rich in savory, roasted black which is rich in odor without odor. It's a technical step in sorting sesame seeds.

The third step is a technical task of determining the composition and the application and spreading rate of the composition, the composition and the application and spreading rate of the composition based on the total weight 65% ramie leaf, glutinous rice paste 30% by weight, sesame mixture ( 50% by weight of sesame seeds and 50% by weight of black sesame seeds.

The fourth step is the technical task of washing the ramie leaves, the selected ramie leaves are immersed and washed with 4% sodium chloride solution to remove foreign matters from the ramie leaves, and again, the ramie leaves are formed by removing the sodium chloride by immersion washing in purified water. It's a technical step.

The fifth process is a technical task of deciding ramie leaf, and the washed ramie leaf is boiled for 2 minutes at 100 ± 5 ° C. and heated for 18 minutes in 18% of aqueous herb solution to preserve the blue color of the ramie leaf, soften the fiber of the ramie leaf, and This is a technical step to create boiled ramie leaves that are stored separately.

The 6th process is a technical task of spreading and ripening ramie leaf, spreading poached grass leaf up, down, left and right, and removing moisture with cotton cloth. It is a technical step of forming matured ramie leaves for the application of uniform glutinous rice paste by removing the smell of loosening by aging in the aging room for 20 hours and forming a well spreading ramie leaf.

The seventh process is a technical task of forming a glutinous rice paste mixture, glutinous rice paste is 44% by weight glutinous rice powder, 25% by weight fried powder, 5% by weight collagen, 4% by weight stevia powder, 3% by weight citric acid, ginger It is a technical step of forming a glutinous rice paste mixture by mixing powder 3% by weight, soy flour 10% by weight, green tea powder 3% by weight, and kelp powder 3% by weight with a total weight of 100% for 30 minutes with a power three-phase 10 horsepower mixer.

The 8th process is a technical task of forming a glutinous rice paste, which is mixed with 20% by weight of glutinous rice paste mixture and 80% by weight of the aqueous solution of seaweed contained separately in the 5th process, and put into a pot, and slowly heating the temperature to 100 ° C. Since the bass is extracted for 30 minutes for at least 30 minutes and mixed with various ingredients, rich flavor is created and cohesion is created. Cohesion is suspended in a circle under the tip of a 3 mm diameter glass rod. It is a technical step to create a sweet, savory and evenly seasoned sweet and popular world flavored glutinous rice paste.

The ninth process is a technical task of uniformly applying grass, and applying the same amount of sweet and popular world-flavored glutinous rice paste to the composition and application and spreading rate on each sheet of mature ramie leaves. Glue each one of the aged ramie leaves in a glutinous rice paste to maintain the stick, and apply glutinous rice paste to the ramie leaves and adjust the glutinous rice paste with the same amount as the composition application rate with a rubber knife to apply a uniform glutinous rice paste. It is fixed with 1mm pointed tongs with the force of pulling up one, two, four, four, and four leaves of the ramie leaf to prevent the ramie leaf from folding. It is a technical step of forming a coating ramie leaf.

The tenth step is a technical problem of drying, after passing the coated ramie leaves over 2 ~ 4m / s warm air at 30 ° C and performing upside down three times automatically every two minutes, the glutinous rice paste is safely coated and landed on the ramie leaves. (乾燥) Move to 60 ℃ hot air drying room and pick up the stem of ramie leaf again and dry it for 20 hours in a multi-stage drying rack made of shrinking line to dry below 5% moisture content and good humidity and low sunlight. It is also a technical step to create dried ramie leaves by drying at night.

The eleventh process is a technical task of frying, by adjusting the dry grass leaf incidence to a product temperature of 15 ℃ to create a condition for forming a beautiful fried flower, and frying the fresh soybean oil in the frying pot Put about 2/3 of the heating the soybean oil to 180 ℃, and cut the ramie leaf incidence of controlled temperature to 5㎠ size and put it into the heated frying-pot oil every time the essential experiment was carried out put the ramie leaf incidence If you immediately float and form a lot of bubbles and swell white, the ramie leaf incidence and the oil temperature of the frying pot are the most appropriate.The ramie leaf incidence is added to about 1/2 of the frying pot oil area, and then steamed for 15 seconds. White leaf swelling and crunchy crisply fried like flowers. Maintaining temperature and maintaining proper temperature of oil are good conditions for fried tempura. Well, technical management is needed to maintain the experimental conditions of frying, and the incidence of this deep-fried ramie leaf is a technical step characterized by being made of fried ramie leaf incidence of savory, sweet and slightly salty popular world flavor based on the sourness. .

The twelfth process is a technical task of degreasing cooling, and based on the sourness, the fried ramie leaf incidence of savory, sweet and savory popular world flavor is fried in a centrifugal separator with a power of 3 phase 5 horsepower 2500rpm. It is a technical step that prevents breakage and cools in a low temperature room below 20 ℃ to create a cool, velvety leaf incense of the popular world flavor that is savory and sweet based on sourness.

The 13th process is a technical task of sorting and packaging, and based on the sourness, the cooling ramie leaf incidence of savory, sweet and savory popular world flavor is inspected as good shape to remove the faucet of ramie pool incidence and 500g light and air are blocked. It is a sweet, salty and savory popular world flavor fried embossed composition based on the sourness which is put into an airtight container and packaged in a box and commercialized, and its manufacturing method.

BRIEF DESCRIPTION OF THE DRAWINGS The drawings attached to the specification of the present invention illustrate specific details for carrying out the present invention, and serve to understand the technical idea of the present invention together with the means for solving the present invention. It should not be construed as limiting. 1 shows a ramie leaf relief composition and a method of manufacturing the same, and FIG. 2 relates to a ramie leaf fried relief composition and a method of manufacturing the same.

Claims (14)

The ratio and the application and spreading ratio of the ramie leaf incidence composition were 80 to 12% by weight, or 12 to 87% by weight, glutinous rice grass, sesame mixture (50% by weight + black sesame seed) based on the total weight. % By weight) and the ratio of application and spreading of the ramie leaf relief composition to 100% of the total weight including 8 to 1% by weight. The method of claim 1, wherein the first step is to select a raw material according to the purpose of the ramie leaf relief composition and its manufacturing method, rich in fiber, thick leaf vein, high heat resistance and high calcium and magnesium content Selected as the main raw materials of ramie leaf containing various nutrients, palmitic acid, linoleic acid, linoleic acid, stearic acid and oleic acid, and maintaining the optimal conditions with relief, cohesiveness and Select glutinous rice flour with strong adhesion and nutritional value, select fried flour for popular world flavor and crispness, our body is made up of 16% protein and 2/3 of protein Collagen is composed of collagen, which delivers nutrients to cells and recovers cell waste, and absorbs calcium and minerals to absorb bones and bones. Selected as the animal collagen, the protein responsible for the vital functions of the living body, select the stevia powder with a popular world flavor with heat-resistant and light sweetness, citric acid to promote sour flavor and fatigue recovery Ginger powder for selection, containing rich minerals and popular world flavors for soft salty taste and preserving color of grassy leaves, to prevent decay and to improve the flavor and provide nutrition. Soybean powder is selected for savory popular world flavors and protein supplements, prevents rancidity, selects green tea powder for flavor improvement and nutrition, and for popular world flavors. Selected kelp powder, sesame seeds for dignity and flavor, for dignity, shape and flavor Ramie grass incidence composition and its manufacturing method that is characterized by the technical steps of selecting (選定) the eunkkae; The method according to claim 2, wherein the second step is the technical problem of selecting the selected raw material according to the purpose according to the ramie grass leaf relief composition and its manufacturing method, and the ramie grass leaf has a size of 8 to 16 cm wide and 13 to 20 cm long. The top of the leaf is dark green, but the back of the leaf is dense with cotton-like hairs, and it looks white. The leaf is rich in fiber, and it is selected as thick and tough, and the glutinous rice is immersed in purified water for more than 10 hours and crushed. 선별) with 95% purity glutinous rice powder, without odor, and fry with 95% purity powder. No collagen with 95% purity or higher, no odor, no stevia powder with 95% purity and no odorSelected hydrous citric acid with a purity of 95% or higher, selects scented powder with a purity of 95% or higher with no odor, and has no odor. 95% or more ginger powder is selected, so that there is no odor, and 95% or more soy flour is selected, and there is no odor. The green tea powder is sorted and the kelp powder with purity of 95% or higher is selected because there is no odor and the roasted sesame seeds which are rich in odor are not selected. And a seedling leaf leaf composition comprising the technical step of screening the roasted black sesame seed having no odor and having abundant savory taste and a method of producing the same; The method according to claim 3, wherein the third step is the technical problem of determining the ratio and the application and spreading rate of the composition, and the ratio and the application and spreading rate are based on the total weight. Constituents of ramie leaf leaf composition comprising 80 to 12% by weight of ramie leaf, 12 to 87% by weight of glutinous rice grass, and 8 to 1% by weight of sesame mixture (50% by weight of sesame seeds and 50% by weight of black sesame). Rate, application and spreading rate; The fourth step is a technical task of washing the ramie leaves, the selected ramie leaves are immersed and washed with 2 to 4% sodium chloride solution to remove foreign matters from the ramie leaves, and again to remove sodium chloride by immersion washing in purified water. Lamiaceae leaf relief composition characterized in that the technical steps to form a method for producing; The method according to claim 4, wherein the fifth step of the ramie leaf relief composition and its manufacturing method is a technical task of deciding the ramie leaf, and the washed ramie leaf is heated to 100 ± 5 ° C. in 6 to 18% by weight of aqueous solution of aqueous seaweed for 2 to 6 minutes. Moshi grass leaf relief composition and method for producing the poached grass leaf to preserve the blue color of poached grass leaf, soften the fiber of the grass leaf grass and preserve the poached seaweed aqueous solution below 10 ℃; The method according to claim 5, wherein the step 6 of the ramie leaf leaf composition and its manufacturing method is a technical problem of spreading and ripening the ramie leaf, and spreading poached leaf of the ramie leaf to the top, bottom, left and right while removing moisture with a cotton cloth. Dividing medium, small, 3, 50, 100 sheets, tied with natural fibers, aged 12 to 24 hours in a 10-20 ℃ aging room to remove the smell of loosening, and forming a well-developed ramie leaf to spread it for the application of uniform glutinous rice paste. Ramie blade leaf composition and its manufacturing method characterized in that the technical step of forming a ramie leaf; The method according to claim 6, wherein the step 7 is a technical task of forming a glutinous rice paste mixture, and the glutinous rice paste is 40 to 83 wt% based on the total weight of glutinous rice flour and 25 to 10 wt% fried flour. %, 5-1 wt% collagen, 5-1 wt% stevia powder, 3-1 wt% citric acid, 6-1 wt% ginger powder, 10-1 wt% soy flour, 3-1 wt% green tea powder, 3 kelp powder To 1% by weight to 100% of the total weight of ramie grass leaf relief composition characterized in that the technical step of forming a glutinous rice grass mixture by mixing for 15 to 30 minutes with a power three-phase 10 horsepower mixer; The method according to claim 7, wherein the eighth step to the ramie leaf relief composition and its manufacturing method is a technical problem of forming a glutinous rice paste, 20 to 40% by weight of the glutinous rice paste mixture and the aqueous solution or water purification 80 separately stored in the fifth step To 60% by weight of the mixture into a pot and slowly heating the temperature to 100 ℃ automatically continuously stirring at least 30 minutes in a variety of ingredients extracted from a variety of ingredients to create a rich flavor and cohesive force is generated diameter Technical step of creating a sweet and savory glutinous rice paste with a sweet and savory, 4-10% salty taste, with a cohesion hanging in a circle under the tip of this 3mm glass rod, with a sourness on the surface and a sour taste. Ramie blade leaf composition and its manufacturing method characterized in that; The method according to claim 8, wherein the ninth step of the ramie leaf composition and its manufacturing method is a technical problem of uniformly applying the grass, and the same amount of the composition and the application and spreading rate of each one of the aged ramie leaf leaves By applying glutinous rice paste of popular world flavor, grab a tap of ripening ramie leaves in a glutinous rice paste that maintains the temperature of 40-70 ℃ and apply the glutinous rice paste to ramie leaves and the same amount as the composition application rate. Adjust the glutinous rice paste with a rubber knife and apply the uniform glutinous rice paste, and fix the ramie leaf with the pointed tongs of 1 to 2mm in width that has the power to pull up and down the left and right sides. A method of forming a spreading and spreading ramie leaf by spraying the sesame mixture with the same amount as the composition spraying rate on the spreading ramie leaf which is prevented from spreading. Method and Sesame Seeds of Aged Leafy Leaf Paste with One Piece of Glutinous Rice Flour, Which Maintains a Temperature of 40 to 70 ℃ on Plastic Cutting Boards Ramie grass leaf relief composition and method for producing the same, characterized in that the technical step of spraying the mixture to form a glutinous rice paste grass paste of the light and popular world flavor; 10. The method of claim 9, wherein the tenth step is the technical problem of drying the ramie leaf relief composition and its manufacturing method. After flipping up and down two to three times, the glutinous rice paste is safely coated and landed on the ramie leaves, and then moves to the hot-air drying chamber at 40 to 60 ° C along the drying line. Pick up only the top of the space and reduce the space for 10 to 15 hours in a multi-stage drying rack, dried to 20 to 40% moisture content, cut to a size of 2 to 10 cm 2 and standardized to a multi-use composition again in a hot air drying room at 40 to 60 ℃ After drying for 15 hours to dry to less than 5% moisture content, and on a good day with low humidity and sunshine, it cuts to 2-10cm2 in the same way in the evening so that it is dried The method of forming dried ramie leaf incidence and spreading the coated ramie leaf one by one on the tray, and drying it for 20 to 30 hours in a drying room at 40 to 60 ° C to dry it to below 5% moisture content. Compositions and methods for their preparation; The method according to claim 10, wherein the eleven process is the technical problem of sorting and packaging the ramie leaf incidence composition and its manufacturing method. (Iii) sealing and putting a deoxidant in a container, packing it in a transport box, and removing the stalk of dried ramie leaf incidence and packaging and commercializing it in the same specifications and methods as above. Its manufacturing method. The method of claim 10, wherein the twelfth step is a technical problem of frying in the ramie leaf incidence composition and a method of manufacturing the same, beautiful dry by adjusting the dry ramie leaf incidence to the product temperature of 15 to 18 ℃ Set the condition of flowers, add 2/3 of fresh soybean oil to the frying pot, heat the soybean oil at 140-200 ℃, and cut the ramie leaf incidence with controlled temperature to 3-5cm2. When the experiments are carried out immediately by putting them into the deep-fried frying pot oil, when the experimental ramie leaf incidence immediately floats and forms many bubbles and swells white, the ramie leaf incidence and the oil temperature of the frying pot are the most appropriate. 1/2 degree of lacquer for 10-30 seconds is to swell white and crunchy hairy leaves. Maintaining the proper temperature of the oil is a good condition for frying. It requires technical control to keep the frying condition first tested. The incidence of fried leafy grass is sour, sweet and slightly salty of popular world flavor. Ramie blade leaf composition and its manufacturing method characterized in that the composition is fried frying ramie leaf; The method according to claim 12, wherein the thirteenth step is the technical problem of degreasing and cooling the ramie leaf incidence composition and its manufacturing method. Instantly deodorize oil at a high temperature to prevent breakage by cooling with a centrifugal separator of 2500 to 3000rpm, and cool it in a low-temperature room below 20 ° C. Lash grass leaf relief composition characterized in that the technical step of forming the relief and its manufacturing method; The method of claim 13, wherein the step 14 is a technical task of sorting and packaging the ramie leaf fried incidence composition and its manufacturing method. After the test, put deoxidizer into the sealed container with light and air shielded by 100 to 50000g each, packing it in the shipping box and removing the faucet of cooling ramie leaf in the same way and specifications. It is savory, sweet and savory popular world flavor fried embossed composition based on the sourness which is characterized by packaging and commercializing, and its manufacturing method.

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