KR20130106898A - Enzymatic to make golden rice and soups - Google Patents

Abstract

PURPOSE: A cooking method of rice having golden color is provided to use a medical herb extract as rice cooking water for improving taste. CONSTITUTION: 20-30 ml of yeast culture solution and 20-30 ml of lactobacillus culture solution for 200 g of rice powder are put into a container, and 300 ml of Cordyceps militaris extract is added before fermenting and aging the mixture. Fermented liquid is separated for producing yeast fermentation liquid and the yeast fermentation liquid is aged. 40 g of Polygonati rhizoma, 20 g of Asparagus cochinchinensis Merr, 60 g of pine needles, and 40 g of Atractylodis rhizoma alba are boiled with 20 L of water to obtain a Polygonati rhizome extract. 1,000 g of Dendropanax morbifera Lev, 300 g of Ribes fasciculatum var. chinense, and 40 ml of vinegar are boiled with 3 L of water, and the obtained extract is filtered to obtain a Dendropanax morbifera Lev extract. 30 wt% of Dendropanax morbifera Lev extract, 60-65 wt% of Polygonati rhizome extract, and 5-10 wt% of fermented liquid are fermented and aged at 20-25°C for 10 days. Rice is soaked in the aged mixture for cooking. [Reference numerals] (AA) Polygonati rhizome extract producing process; (BB) Polygonati rhizome extracting process; (CC) Heating step; (DD) Polygonati rhizome dissolving step; (EE) Rice fermented liquid producing process; (FF) Extract mixing process; (GG) Raw material mixing step; (HH) Fermented liquid mixing and aging step; (II) Fermenting step; (JJ) Distilling step; (KK) Fermented liquid aging step; (LL) Rice soaking process; (MM) Cooking soup and rice process

Description

Fermentase to cook golden porridge and rice {Enzymatic to make Golden rice and soups}

The present invention relates to a method for producing porridge and rice having a golden color cooked by fermentation enzyme having a gold color by the extract according to the unique color of the herbal medicine.

Hwangchil [黄 고유] It is a traditional resin material (樹脂 塗料) unique to Korea, which is collected from the Hwangchil tree, which is an evergreen arborescent tree belonging to the family Arboraceae. Hwangchil is an essential oil ingredient (精油 成分) is the main ingredient, pale yellow thick oily liquid (油 狀 液體) has a refreshing scent and bitter taste. The essential oils contained in the yellow lacquer are mainly high-boiling parts, the main component of which is sesquiterpene and contains alcohol esters.

The sesquiterpenes of the crude oil are D2, 0.9215; # 2, 1,5052; A bicyclic squiterpene having a specific value of α2, -0 ° 87 and similar to a positive ion with two double bonds, and its hydrogen chloride compound is crystalline. Don't make).

The color is golden, but when the wood is painted, the pattern [木 理] appears clearly, so the transparency is weak paint. When painted after drying, the temperature of 17 ~ 23 ℃ is suitable. When painting the metal, the method of heating the metal by heating is used.

In Jilin Jilin, "Hwangchil of Goryeo flies on the island. The sap is harvested in June, and the color is like gold, and it is dried in the sun. It is from Baekje in main city. This is also called Silla Chil (新 羅 漆). "

Bactericidal ingredients reduce bad cholesterol in the blood, while clearing blood as it increases the body's good cholesterol increases blood fat, blood pressure, arteries and physiology. activity of Dendropanax morbifera essential oil in rats (Anti-Arteriosclerosis Efficacy of Hwangchil Extract in Rat Experiments) '' Jung, Il-Min et al., 2009, Pharmazie. According to data published in Aug. 2009, "Hwangchil extract contains total cholesterol, triglycerides (triglycerides: one of the components of blood fat that causes arteriosclerosis along with cholesterol), and low density cholesterol (LDL: bad for the body causing hyperlipidemia). Decreases cholesterol levels, while high-density cholesterol (HDL) levels increase.

Paint the neck grows in symbiosis with sumac or poison ivy away 1~5m extent in place.

Looking at the symbiosis with the lacquer tree, the roots are wound together, and if you look closely at this tree growing alone, there is a dead stump next to it. As a result of surveying 1,000 lacquer trees, it can be seen that more than 90% symbiosis with the lacquer tree.

To remove the poison of lacquer tree, we use lacquer tree,

Traditionally used to remove the poison of lacquer, the lacquered tree is "Taste and Sweetness and Flatness" in Chinese Herbal Paintings. Stops relieving, etc. "is written and pain in the lower back and bones, postpartum bleeding, excessive menstruation, bruises, onggi, lacquer is known to hear well. When used for skin disease with lacquer poison, wash the lacquer tree with decoction and no side effects.

The method using the hwangchil wood according to the prior art is a cooking method using a hwangchil wood, the food cooking method using the fermentation according to the prior art is a fermented porridge food and its manufacturing method and the like. There is this.

Generally, rice and water are used to cook rice.

In the present invention, in order to produce a delicious and healthy golden-colored rice by replacing the cooking water with herbal medicine decoction,

Prepare the fermented rice first and fermented with the fermentation broth extracted from the fermented species to ferment the medicinal herb extracts are stored in a pouch that can be stored for a long time to be stored and cooked rice or porridge to be used conveniently.

First Step Rice Fermentation Broth Manufacturing Process

Extraction step using Cordyceps fruiting body,

1. Put the Cordyceps sinensis fruit in the grinder, make it into a coarse powder powder, put it in the prepared cotton bag, add 90 wt% water and 10 wt% powder of Cordyceps sinensis, and boil the Cordyceps sinensis extract at 100-120 degrees for 2 hours. Cordyceps sinensis extract step, creating a

2. Add 200ml of yeast culture solution and 20 ~ 30ml of lactic acid bacteria culture solution to 200g of prepared rice powder, add 300ml of Cordyceps sinensis extract, and then stir it.

3. Put it in a transparent bowl and cover it with Hanji to make a passage for yeast to ferment for 24 ~ 36 hours at 25 ～ 30 ℃. When the bubbles come up, airtight and mature for 3 ~ 5 days. Fermentation stage,

4. Remove the sediment, separate the fermentation broth, then make a yeast fermentation broth to seal and fermentation fermentation broth to use for 5 days at low temperature of 5 ~ 10 ℃,

2nd process: manufacturing process of well extract

1. Herbal broth ingredients are herbal medicines that treat white matters and drink white hair for a long time and increase their lifespan over the years.

Material preparation stage to prepare yellow, orange, gojija, dried pine needles, white peach extract of yellow color liquid

2. A mixture of 40 g of yellow gold, 20 g of astronomical dong, 20 g of wolfberry, 50 g of dried pine needles, and 40 g of white pine, was heated at a temperature of 100 to 120 ° C. with 20 L of water for 24 hours;

3. Extracting the jeongjeong extract extract to filter the extract to obtain a clear forsythia solution,

Third Process: Extraction Process of Hwangchil Extract

1.Salt solution of sulfur lactose, which dissolves sulfur lactose by adding 40 ml of ethanol to 10 ml of sulfur lactose,

2. Material preparation step of preparing 1,000 g of dried yellow lacquer trees, stems, roots, 300 g of dried lacquer trees, stems, roots, 40 ml of vinegar, 3 L of water,

3. Raw material cutting step of cutting the raw material of the raw material preparation step into pieces of 0.1 ~ 3mm,

4. The washing step to remove the dirt, dust and foreign substances by washing the cut raw materials with water,

1,300g washed raw materials, 40ml of vinegar, mixing step of mixing in the ratio of 3L of water,

5. heating the dilution at a temperature of 100-120 ° C. for 24 hours,

6. Extraction step of extracting the yellow lacquer extract by filtration,

4th process extract blending process

1. Mixing in the mixing ratio of 30% by weight of the hwangchil extract extracted in the first to the third step, 60-65% by weight of jeongjeong extract, 5-10% by weight of the fermentation broth and fermentation aging for 10 days at a temperature of 20-25 ℃,

2. A distillation step of distilling using a distillation to complete the compounding solution,

3. Extract formulation extract is vacuum packed in easy-to-use unit with 200ml of extract per pouch bag.

4. It can be carried out in the form of powder or powder as well as a liquid pouch.

5th process rice brewing process

A step called rice in the blend obtained in the fourth step extract blending step,

Rice is called rice for 2 hours. The amount of formula is 1.5 ~ 2 times the amount of rice, but there are differences depending on the type of rice such as new rice and old rice.

For porridge, rice is called 6 hours. When cooking porridge, the formulation is appropriate 5, 8, 10 times the amount of rice, depending on the purpose of use.

6th process porridge or rice cooking process

In the case of porridge, fry rice soaked in a pot with sesame oil,

Mixing the compounded mixture blended in the fourth step and then heating to make porridge,

According to the function of porridge to add various ingredients to make a variety of fermented porridge,

In order to preserve the natural color of golden porridge and rice, as a subsidiary ingredient, various red ingredients are added.

1) manufacture of algae porridge or rice, adding red algae,

2) manufacture of shellfish porridge or rice adding shellfish,

3) the preparation of vegetable porridge or rice, adding zucchini and carrots,

4) manufacture of meat porridge or rice, adding meat

5) In the case of the production of porridge or rice to which chickens and ducks are added, it is optionally mixed with 20 to 30% by weight and 70 to 80% by weight of rice.

Koreans eat rice three times a day, and eating porridge in the morning is good for health.

It is said to eat with the eyes first and then with the mouth.

In addition, golden porridge and rice visually increase appetite.

In addition, even if you eat the same rice, it is very helpful for health, to develop a variety of flavor and eye-friendly rice, medicinal cordyceps, chewy and treated for a long time and white hair becomes black (jangbokhwan black), and the life is going on year after year Fermented with fermentation broth using yellow, cheonmun-dong, gojija, pine needles, and baekchul, which are said to increase (yearly ripening water), it enhances the absorption of human body and uses various meat, algae, shellfish, seaweed, etc. according to golden rice or dying function. Even if you cook rice, remove the odor by the function of herbs and fermentation,

In addition, while reducing the bad cholesterol in the blood, it increases the body's good cholesterol to clear the blood and reduce the excellent lipolytic effects, total cholesterol, triglycerides, low-density cholesterol levels in the blood, while Hwangchil said to increase the effect of fermentation to enhance the absorption of human body to be added to rice.

But modern people do not bother,

Therefore, in the present invention, the herbal medicines are extracted and preserved for a long time by using the preservative and preservative effects of Hwangchil. To be

1 is a manufacturing process diagram
Figure 2 is a photograph of the golden sap extracted from the hwangchil wood
Figure 3 is a photograph of the fermentation broth (center), jeongjeong extract (left), yellow lacquer extract (right)
Figure 4 is a photograph of a process of calling rice in the formulation of the fifth step
Fig. 5 is a photograph of a golden rice in the sixth step.

It is said that eating porridge in the morning is good for your health.

Food is eaten first with eyes and then with mouth.

Even if you eat the same rice, it is very helpful for health, and various flavors and visually uplifting appetite to develop a pleasant golden porridge and rice,

First Step Rice Fermentation Broth Manufacturing Process

The fermentation broth is a process for preparing a fermentation broth used as a coenzyme for fermenting herbal broth. The fermentation broth is a process of preparing fermentation broth, which is a coenzyme that helps to absorb human body by removing the bitterness, etc. disturbing the texture of the herbal medicine by fermenting the herbal extract.

In addition, Cordyceps sinensis extract used in the production of fermentation broth has golden color and is combined with rice powder to remove off-flavor of herbal extracts and is coated with golden color on the surface of rice in the rice soaking step to add flavor.

Fermentation stage of rice

Prepare rice powder, yeast culture solution and lactic acid bacteria culture solution.

Rice powder is mixed with 60% by weight glutinous rice powder and 40% by weight of white rice powder,

Lactobacillus uses the Leuconosestock Mecentroides (Bifidobacterium) species,

Yeast uses Saccharomycess cerevisiae

As the fermentation method, it is preferable to use a stationary fermentation method in which air is supplied.

<Examples>

Extraction step using Cordyceps fruiting body,

1. Put the prepared Cordyceps Sinensis into a grinder, make it into a coarse powder, put it in a prepared cotton bag, add 90 wt% of water and 10 wt% of Cordyceps sinensis, and boil Cordyceps sinensis at 100-120 degrees for 2 hours. Cordyceps sinensis extract step, creating a

2. 200 g of prepared rice powder, 20-30 ml of yeast culture solution, 20-30 ml of lactic acid bacteria culture medium, 300 ml of Cordyceps sinensis extract is added, followed by stirring.

3. Put it in a transparent bowl and cover it with Hanji to make a passage for yeast to breathe.

(1kl acetic acid production requires about 50㎥ of air)

Promotes fermentation of acetic acid by smoothly supplying oxygen to fermented fermented products and fermented for 24 ~ 36 hours until the acidity of fermented products becomes 4 ~ 5% at a temperature of 20 ～ 30 ℃. Fermentation stage ～ 5 days aging and sometimes out of gas,

(Be careful not to get too close to your nose because of the strong alcohol smell)

4. The fermentation broth ripening step used to remove the sediment, separate the fermentation broth and then seal and ferment for 5 days at low temperature of 5 ~ 10 ℃,

<Comparative Example>

In the red ginseng extract extraction method,

When extracting red ginseng extract, the first extract of saponin is the most extracted for 18 hours at 75 degrees Celsius.

It is extracted at around 80 ° C, which is a low temperature. Its advantages include less saponin destruction due to heat and fat-soluble components.

1. crushing red ginseng (50% by weight red ginseng, 50% by weight red ginseng) into fine powder,

In the extracting water, put red ginseng at 30 to 35% by weight, purified water at 65 to 70% by weight,

18 hours at a temperature of 75 ℃,

12 hours is heated to a temperature of 80 ~ 85 ℃ extract red ginseng extract

2. Per 200g of prepared rice powder, the yeast culture solution 20-30mL, lactic acid bacteria culture solution 20-30mL in a container, 300mL of the red ginseng extract solution is added, and then a material mixing step of stirring it,

(Steps 3 and 4 are the same as Cordyceps fermentation ripening step of <Example>.)

<Reference>

1. When storing it for a long time, it is appropriate to keep it at a low temperature of 0 ~ 4 ℃ when it is used. (The longer the fermentation liquid is aged, the deeper the flavor becomes).

2. When using, mix 5 ~ 10% by weight of fermentation broth with ingredients.

3. The precipitate is fermented rice powder and when used as additives such as sujebi, kalguksu, fermented bread, there is a further flavor.

4. In the production method of lactic acid bacteria fermentation broth, the fermentation by the lactic acid bacteria is preferably made until the pH of the liquid is reduced to 4.8 or less. (Ph 4.8 or less is commonly known in the art that the growth of various bacteria is not smooth.)

5. The fermentation time is preferably 3 to 5 days after inoculation of lactic acid bacteria.

6. If the growth of bacteria is not smooth, it is good to add other growth promoting factors such as sugar.

2nd process: manufacturing process of well extract

Herbal broth material is a herbal medicine that treats vulnerable and drinks for a long time and white hair becomes black (jangbokhwan black), and the life span increases over the years (yearly ripening water),

1.Material preparation step to prepare 40g of yellow gold, 20g of astronomical dong, 20g of wolfberry, 50g of dried pine needles, and 40g of white peach, from which all natural colors are extracted.

2. A mixture of 40 g of yellow gold, 20 g of astronomical dong removed from the core, 60 g of wolfberry 50 g, dried pine needles and 40 g of white leech, was heated for 24 hours at a temperature of 100 to 120 ° C with 20 L of water,

3. Extracting the jeongjeong extract extract to filter the extract to obtain a clear forsythia solution,

Third Process: Extraction Process of Hwangchil Extract

The harvesting time of the yellow lacquer is obtained from January to November. The method of harvesting is to dig a bit deeply into the hwangchil wood with a V-shaped knife, and the hwangchil is accumulated on the bone. It takes a long time to collect and a small amount of harvest, so it is difficult to obtain yellow lacquer. Therefore, when heating and putting together the leaves, stems, and roots of sap and hwangchil trees, the leaves, stems, and roots of hwangchil tree contain more than 10 components including isohumulene, 2-hexenal, n-octanal, ethyl-3-hexenoate, etc. Will elute.

Among the elution components, isohumulene has the characteristic of flavoring and aroma of beer, 2-hexenal has the characteristic of smelling grass or apple, and ethyl-3-hexenoate has the characteristic of smelling pineapple, and n -octanal has the characteristic taste of mushrooms, and because of this, when boiled together with leaves and stems, it can alleviate the strong aroma and bitter taste of Hwangchil's undiluted solution.

In addition, in the process of making the drink using the Hwangchil undiluted solution, Chilmokmok, which has been traditionally used to remove poisonous poisons from the leaves, stems and roots of Hwangchil-tree, removes the wind, makes the vein well-perceived, bleeding, pain, and relieves And the pain of the lower back and bones, postpartum hemorrhage, excessive menstruation, bruises, onggi, lacquer, etc. It is known to listen to the leaves and stems of the lacquer tree, which are known to hear well. It can effectively relieve the strong scent.

<Examples>

In order to prepare the extract used for porridge or rice water by using the extract which harmonizes with herbal medicine function by using Hwangchil and Chilhammok together,

1.Salt solution of sulfur lactose, which dissolves sulfur lactose by adding 40 ml of ethanol to 10 ml of sulfur lactose,

2. A material preparation step of preparing 1,000 g of dried yellow chile leaves, stems and roots, 300 g of dried pine leaves, stems and roots, 40 ml of vinegar, and 3 L of water;

3. Raw material cutting step of cutting the raw material of the raw material preparation step into pieces of 0.1 ~ 3mm,

4.Washing step to remove the dirt, dust and foreign substances by washing the cut raw materials with water,

Mixing step of preparing a mixture by mixing the washed raw materials 1300g, vinegar 40ml, water 3L ratio,

5. heating the dilution at a temperature of 100-120 ° C. for 24 hours,

6. Extraction step of obtaining the yellow lacquer extract by filtration,

4th process extract blending process

1. Mixing in the mixing ratio of 30% by weight of the hwangchil extract extracted in the first to the third step, 60-65% by weight of jeongjeong extract, 5-10% by weight of the fermentation broth, fermentation aging for 10 days at a temperature of 20-25 ℃ ,

2. A distillation step of distilling using a ring or a distillation to complete the blended liquid,

3. Extract Formulation The extract is packaged in 200ml pouches for easy use. (Vacuum-packed contents can be stored for a long time by refrigerated storage in a pouch packaged to block the air and prevent the progress of fermentation.)

4. It may be carried out in the form of a liquid pouch or granule in which the powder or powder is formed into granules of a certain particle size.

<Reference 1>

1. At the beginning of the distillation step, since a lot of components such as aldehydes and esters, discard about a glass, and then collect from that can collect pure hwangchil extract.

In addition, the container containing the water, it is desirable to include a cooling process to change the water frequently to keep the cool state.

<Reference 2> The soju ring is used to make soju using the principle of distillation.

There are two parts above and below, and the overall shape is similar to number 8.

The upper and lower parts of the ring are open, and the lower part of the ring has a snout beveled downward. When the fire is fired and the brew is heated, the liquor boils and evaporates to the upper part of the ring. When the gas ascends to a container of cool water, it liquefies again as the temperature drops, and the liquid descends through the spout at the waist. If you collect it, you can get shochu.

Alternatively, the distillation can be distilled by a copper distillation of charante postilles.

5th process rice brewing process

1. a step in which rice is referred to the blend obtained in the fourth step extract blending step,

Rice is called rice for 2 hours. The amount of formula is 1.5 ~ 2 times the amount of rice, but there are differences depending on the type of rice such as new rice and old rice.

2. In the case of porridge, rice and blending solution is 1: 1 and rice is called for 6 hours.

When boiling porridge, use the mixture 3, 5, 8 times the amount of rice, depending on the purpose of use.

<Comparative Example 1>

Comparison of the amount of water of the normal cooking with the amount of the golden rice mixture,

The most delicious rice contains about 65% water, based on 14% water. To make such rice, you need about 1.3 times the weight of rice, but add 1.5 times of water considering the amount of evaporation.

In addition, when the heating container is sealed or under pressure, the amount of rice should be reduced, and in the case of old rice, the amount of rice should be increased.

As compared with the above table, the amount of the blend was higher than that of general water.

This confirmed that the rice is more moist and the rice grain size is larger after the rice is completed.

<Comparative Example 2>

Mixed with brown rice, you can use wheat, green beans, crude, and buckwheat grains.

In the case of brown rice alone, mix the mixture with brown rice and incubate for 5 hours at 20-25 ℃.

6th process porridge or rice cooking process

Porridge and rice are described as being classified according to the amount of water used.

As a result of tasting by making rice or porridge using rice fermentation broth and golden herb mixture, the result of fermentation is aroma of aroma, which is a good fragrance, and the smell of herbal medicine and acetic acid is removed during the distillation process.

1.There is no peculiar smell of herbal medicine.

2.The smell of ripe rice is delicious and fragrant.

3. The cooking time is reduced.

4. The rice is cold and sued.

5.Nurungji has more than twice the taste and aroma of ordinary Nurungji.

In addition, golden porridge and rice visually increase appetite.

(The appetite color is red, yellow, and orange, and the color that reduces appetite is cold.)

<Reference>

Cooking comparison of rice with plain water and rice with golden mixture

The method of comparison used a stainless pan.

(The heating container is not closed or cooked under pressure.)

Temperature rise: the time until rice and water boil

Boiler: When rice boils and absorbs moisture

Steamer: When the rice steams while reducing firepower

Moxibustion: Step off the fire and fully luxury to the center of the grain

    Table 1-Cooking with Water Table 2-Cooking with Formula

Comparing Table 1 and Table 2 above,

It can be seen that the cooking time is significantly reduced in the steaming and steaming.

It was determined that the fermentation process in the soaking process shortened the cooking time.

<Example 1> In the case of porridge

1. Stir fried rice with sesame oil in a pot,

2. a step of making porridge by mixing and mixing the blended solution blended in the fourth step,

3. The step of making various fermented rice porridge by adding subsidiary materials according to the function of porridge;

<Example 2>

Mix porridge or rice grains to cook porridge and rice of various functions.

Mixed grains consist of 10 to 15% by weight brown rice, 3 to 8% by weight barley, 2 to 8% by weight sorghum, 2 to 8% by weight crude, and 1 to 2% by weight nuts such as walnuts, almonds and pine nuts. It is 82 weight% mixed. What is necessary is just to select suitably the said kind and content used.

That is, all of the above types may be used, but any one or more types may be used, and the content thereof is not necessarily limited to the above range.

<Comparative Example>

By making rice porridge and rice, it preserves the nutritional characteristics and flavors of the ingredients themselves.

In order to maintain the original color of golden porridge and rice,

1) manufacture of algae porridge or rice, adding red algae

2) manufacture of shellfish porridge or rice, adding shellfish

3) the manufacture of vegetable porridge or rice, adding zucchini and carrots,

4) manufacture of meat porridge or rice, adding meat

5) In case of manufacture of chicken, porridge or rice adding duck,

According to the functions of porridge and rice of the above ingredients, one or more of the ingredients of paragraphs 1 to 5 can be selectively mixed and used, and the total amount of the mixed ingredients should be within 20-30% of the weight of the rice and blended in the fourth step. After spraying the prepared mixture on red algae, shellfish, meat, chicken, duck, etc., simmer for 30 minutes to 1 hour to remove odors such as fishy smell (Ammonia odor, which is a fishy ingredient, is combined with the acid contained in the mixture and disappears). After removing the water remaining in the material, it is used by mixing at a ratio of 70 to 80% by weight of rice.

Even without using spices, herbs, and spices to remove odors, such as garlic, ginger curry, etc., the mixture itself functions well enough to taste, texture, and flavor.

<Reference>

The golden rice containing the herbal medicine is suitable for use for lunch or gimbap because the taste of the rice is kept cold and cold.

Rice fermentation process, material mixing step, fermentation step, fermentation broth ripening step,
5 tablets extraction process, heating step, Hwangchil liquid extraction process, Hwangchil solution dissolution step,
Extract blending process, fermentation blending ripening step, distillation step, rice brewing process,
Porridge and rice cooking process,

Claims (4)

Per 200g of rice powder, yeast culture solution 20-30ml, lactic acid bacteria culture solution 20-30ml in a container, add 300ml Cordyceps sinensis extract, fermentation and aging, separate the fermentation broth and make yeast fermentation solution 5-10 Rice fermentation broth production process used for 5 days at low temperature of aging.
A process of manufacturing a jeongjung extract, which is heated at a temperature of 100-120 ° C. for 24 hours with 20 L of water at a blending ratio of 40 g of yellow crystals, 20 g of astronomical dong removed from the core, 50 g of dried pine needles and 60 g of dried pine needles.
Hwangchil sap dissolving step to dissolve Hwangchil sap by adding 40ml of ethanol to 10ml of Hwangchil sap solution, 1,000g of leaves, stems and roots of Hwangchil tree, 300g of leaves, stems, roots of vinegar, 40ml of vinegar, 3L of water Hwangchil extract extracting step of extracting the Hwangchil extract by mixing and heating after the mixing step to prepare a mixture by mixing.
30% by weight of the hwangchil extract extracted in the above step, 60 ~ 65% by weight of the well extract, 5 ~ 10% by weight of the fermentation broth mixed at a mixing ratio of 10 to 10 days fermentation and distillation at a temperature of 20 ~ 25 ℃ to complete the mixture Extract blending step of carrying out the mixture obtained in the distillation step in the form of a liquid pouch or powder in 200ml units.
Rice-blending process called rice to the compound liquid obtained at the extraction liquid compounding process.
In the stage of making various fermented porridge and rice by adding subsidiary materials according to functions, red red algae, shellfish, pumpkin and carrot meat, chicken, duck, etc. are used as subsidiary materials to maintain the color of golden porridge and rice. Fermentase to cook golden porridge and rice, including porridge or rice cooking process In claim 1,
Per 200g of rice powder, yeast culture solution 20-30ml, lactic acid bacteria culture solution 20-30ml, Cordyceps sinensis extract or red ginseng extract are added at a rate of 300ml and the fermented matured fermentation broth is mixed with the herbal medicine extract within 5-10% by weight. Golden porridge characterized by cooking rice and fermentation enzyme to cook rice. In claim 1,
A golden color, characterized by a blending solution that is easily packaged by processing the aged and distilled blends into pouches and powders by mixing them in a blending ratio of 30 wt% of Hwangchil extract, 60 to 65 wt% of fermented extract, and 5 to 10 wt% of fermentation. Fermentation enzyme to cook porridge and rice. In claim 1,
In the case of the production of porridge or rice, which adds red algae, shellfish, pumpkin and carrots, meat, chicken and ducks as subsidiary ingredients to maintain the natural color of golden porridge and rice, one or more of the above materials may be selected. Fermentation enzyme that cooks golden porridge and rice with the characteristic of cooking porridge and rice of various flavors by mixing 20-30% by weight of the total amount of materials used in the ratio of 70-80% by weight of rice.

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