KR20130133466A - Rice gruel comprising mushroom and oyster and manufacturing method thereof - Google Patents
Rice gruel comprising mushroom and oyster and manufacturing method thereof Download PDFInfo
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- KR20130133466A KR20130133466A KR1020120056736A KR20120056736A KR20130133466A KR 20130133466 A KR20130133466 A KR 20130133466A KR 1020120056736 A KR1020120056736 A KR 1020120056736A KR 20120056736 A KR20120056736 A KR 20120056736A KR 20130133466 A KR20130133466 A KR 20130133466A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Food Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
Description
본 발명은 버섯과 굴을 포함하는 죽 및 이의 제조방법에 관한 것으로서 보다 상세하게는 전처리 곡류 100중량부에 대하여 부재료로써 버섯 1∼20중량부, 굴 1∼20중량부, 양파 1∼10중량부, 야채 0.5∼10중량부, 식용유지 0.05∼5중량부, 정제염 0.1∼3중량부, 조개엑기스 0.5∼10중량부, 정제수 10∼80중량부를 포함하는 버섯과 굴을 포함하는 죽 및 이의 제조방법에 관한 것이다.The present invention relates to a mushroom and an oyster, and more particularly, to a mushroom and an oyster, and more particularly, to a mushroom and an oyster comprising 1 to 20 parts by weight of mushroom, 1 to 20 parts by weight of oyster, 1 to 10 parts by weight , 0.5 to 10 parts by weight of vegetables, 0.05 to 5 parts by weight of edible oil, 0.1 to 3 parts by weight of purified salt, 0.5 to 10 parts by weight of shellfish extract and 10 to 80 parts by weight of purified water, and a method for producing the same .
상기에서 전처리 곡류는 쌀, 보리, 수수, 귀리, 기장, 콩, 조, 녹두, 옥수수 중에서 선택된 어느 하나 이상의 곡류를 곡류 중량 대비 1∼5배의 물(water)에 넣고 40∼60℃에서 10∼30분 동안 끓인 후 냉각시켜 얻은 것; 버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상; 야채는 당근, 오이, 호박, 배추, 무청, 파, 미나리, 부추, 브로컬리, 셀러리, 피망, 파프리카 중에서 선택된 어느 하나 이상; 식용유지는 참기름, 들기름, 콩기름, 옥수수기름, 땅콩기름, 고추씨기름, 쌀겨기름, 해바라기씨유, 포도씨유, 올리브유, 카놀라유, 면실유 중에서 선택된 어느 하나 이상; 조개엑기스는 조갯살 또는 조개껍질 중에서 선택된 어느 하나 이상의 성분을 상기 성분 중량 대비 5∼20배량의 정제수에 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출하고 여과하여 얻은 것을 사용할 수 있다.The pretreated grains are prepared by adding one or more cereals selected from rice, barley, sorghum, oats, millet, soybean, mung bean and corn to 1 to 5 times the weight of the cereal weight, Obtained by boiling for 30 minutes and then cooling; Mushroom is at least one selected from shiitake mushroom, throat mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom; The vegetable may be at least one selected from carrots, cucumbers, squash, cabbage, squid, squid, parsley, leek, broccoli, celery, bell pepper, paprika; The edible oil is at least one selected from sesame oil, perilla oil, soybean oil, corn oil, peanut oil, red pepper seed oil, rice bran oil, sunflower seed oil, grape seed oil, olive oil, canola oil and cottonseed oil; The shellfish extract may be prepared by adding at least one component selected from the ginseng shell or the shell shell to 5 to 20 times the amount of the purified water of the component weight, extracting it at 80 to 120 ° C to 5 to 50% of the volume of the original purified water, .
이하 본 발명에서 처리 공정 중 특정한 온도가 기재되지 않은 것은 상온, 즉 22.5±2.5℃에서 처리한 것을 의미한다.
Hereinafter, in the present invention, when the specific temperature is not described in the treatment process, it means treatment at room temperature, i.e., 22.5 占 폚 2.5 占 폚.
죽(rice gruel, 粥)은 곡물을 주재료로 하여 물을 붓고 끓여 반유동식의 상태로 만든 음식을 의미한다.Rice (gruel) is a food made by pouring water and boiling it into a semi-liquid state with grain as its main ingredient.
죽은 곡물에 물을 붓고 끓여서 얻을 수 있는 간단한 식품으로 예전의 식량이 부족한 시절에 식사용으로 많이 섭취하였다.It is a simple food that can be obtained by pouring and boiling water on dead grains.
그러나 1990년대에는 간식이나 간편한 식사 대용식으로 많이 이용되고, 2000년도 이후에는 건강식품과 같은 건강식 용도로 널리 섭취되기 시작하면서 죽을 하나의 식품으로 보아 프랜차이즈 업체가 발생할 정도로 죽에 대한 상품이 증가하고 있다.However, in the 1990s, it has been widely used as snack or snack substitute. Since 2000, it has been widely consumed as a health food such as health food, and as a result, franchise companies are increasing in number.
현재 시중에서는 간편하게 전자레인지를 이용하여 섭취할 수 있는 간편 죽이 상품으로 판매되고 있는 것 이외에도 프랜차이즈 업체에서는 인체에 유익한 성분을 포함하는 고급 식품으로서의 죽에 대한 연구가 많이 이루어지고 있다.
In addition to being marketed as a simple product that can be easily ingested by using microwave ovens on the market, franchise companies have been studying porridge as a high quality food containing beneficial ingredients for the human body.
버섯(mushroom)은 혈압 강하작용, 혈중 콜레스테롤 강하작용, 항바이러스 작용이 있고 버섯인 일종인 표고버섯에 있는 렌티난(lentinan)이라는 다당체는 뛰어난 항종양 효과를 나타낸다고 하며, 팽이버섯은 버섯 중에서 가장 추운 온도에서 자라는 특성이 있어 일명 '겨울버섯'이라 불리기도 하며 맛뿐 아니라 빛깔도 좋아 모든 사람들이 좋아하며 약리효과도 우수해 항균작용과 강심작용 그리고 항종양 효과 등이 알려져 있으며, 국에 넣어 먹거나 샐러드로 해 먹으면 좋다.The mushroom has blood pressure lowering effect, blood cholesterol lowering action, antiviral action, and the polysaccharide called lentinan in mushroom shiitake has excellent antitumor effect, and the top mushroom is the coldest It is known as 'winter mushroom' because it has a characteristic of growing at a temperature. It is known not only for its taste but its color as well. It is well known to all people. It has excellent pharmacological effect and its antimicrobial activity, anticancer effect and antitumor effect are known. It is good to eat.
우리나라에서 가장 많이 생산되는 가장 대중적인 버섯이 느타리버섯으로 생김새가 마치 굴처럼 생겼다 하여 굴버섯이라고도 불린다. 콜레스테롤 제거효과와 신경강장제 효과가 매우 우수한 버섯이기 때문에 동맥경화나 정력 강화에 좋다.The most popular mushroom produced in Korea is oyster mushroom because it looks like oyster. Cholesterol removal and nerve tonic effects are excellent mushrooms, so it is good for arteriosclerosis or tack strengthening.
느타리버섯에는 또한 베타글루칸(β-glucan), 셀레늄(selenium) 그리고 RNA 복합체가 들어있어 뛰어난 항암버섯으로서도 유명하다.Oyster mushrooms also contain beta-glucan, selenium and RNA complexes, which are also known as excellent anti-cancer mushrooms.
양송이버섯은 항암작용과 항균효과가 뛰어난 버섯으로 알려져 있다. 특히 양송이버섯에는 에리타데닌(eritadenine, 일명 렌티나신)이라는 성분이 함유돼 있어 항혈전작용을 하기도 한다. 특히 양송이버섯은 육류와 궁합이 잘 맞는 버섯으로 양송이버섯에는 육류 섭취시 인체에 축적되기 쉬운 각종 유해물질을 제거해주는 약효가 있기 때문이다.Mushroom mushroom is known as a mushroom with excellent anticancer effect and antimicrobial effect. In particular, mushroom mushrooms contain eritadenine (aka lentinacin), which can also cause antithrombotic action. In particular, mushroom mushroom is compatible with meat mushrooms mushrooms, mushrooms, which are likely to accumulate in the body when eating meat because it has the effect of eliminating harmful substances.
영지버섯은 불로초라도고 불리우는데 주로 여름철 활엽수 뿌리에서 생겨난다. 특이하게도 갓과 자루 표면에 마치 옻칠을 한 것처럼 광택이 나는 특성이 있다. 이러한 영지버섯은 매우 다양한 효능을 가지고 있는 버섯이다.Gonorrhea mushroom is also known as bloom, mainly from the hardwood roots of the summer season. Unusually, it has a shiny appearance as if it were lacquered on the surface of the bag and the bag. These Ganoderma lucidum is a mushroom with a wide variety of effects.
혈압을 조절하는 작용이 있어 고혈압과 저혈압을 정상으로 만들어주며, 호흡기 계통에도 효능이 커 천식이나 만성기관지염 치료에 뚜렷한 효과가 있는 것으로 알려져 있다. 뿐만 아니라, 간 보호 작용이 있어 간염 환자에게도 좋고 심장기능을 돕는 기능이 있어 협심증 치료에도 효과적이다. 특히 영지버섯의 주요 성분인 베타 글루칸은 인체의 면역력을 높이고 암세포를 억제하는 작용까지 있다는 연구결과도 있다. It has been known to have a remarkable effect on the treatment of asthma and chronic bronchitis because it regulates blood pressure and makes hypertension and hypotension normal. It is also effective in respiratory system. In addition, it is good for hepatitis patients because it has liver protective function and it is also effective for angina pectoris because it has a function to help heart function. In particular, Beta Glucan, a major component of Ganoderma lucidum, has been shown to enhance the body's immune system and inhibit cancer cells.
동충하초는 겨울에는 벌레의 모습으로 있다가 여름에는 벌레의 몸에서 풀처럼 돋아나오는 특이한 생태를 지닌 버섯으로 특이한 생장조건 만큼이나 특별한 효능을 지니고 있는 것으로 알려져 있는데 인체의 노화를 방지하고, 혈압과 혈당을 조절하는 효능이 있으며, 신장 강장 및 간장 강장제이며, 신경 강장제이기도 하다. 특히 동충하초는 항균작용, 항바이러스 작용, 그리고 항암작용이 뛰어난 약용버섯으로 관심을 모으고 있다. 암세포를 억제하는 효과가 매우 높다고 한다.
Cordyceps is a mushroom with an unusual ecology that emerges like a grass in the body of a worm in summer while it is in the form of an insect in winter. It is said to have a special efficacy as a specific growth condition. It prevents the aging of the body and regulates blood pressure and blood sugar It is a kidney and liver tonic, and it is also a neurotic agent. Especially, Cordyceps is attracting attention as a medicinal mushroom with excellent antimicrobial action, antiviral action and anticancer action. It is said that the effect of suppressing cancer cells is very high.
굴(oyster)은 우유가 지니고 있는 영양가가 비슷하기 때문에 바다의 우유라고 불리며 84％의 수분을 갖고 있다. Oyster is called milk of the sea because it has the same nutritional value as milk and it has 84% moisture.
생굴은 입안에서 느껴지는 질감이 독특하고 단백질 조직이 연약하여 소화 분해하기 쉬운 특징을 가지며 11월∼2월까지가 제철이라 겨울철 굴 요리로 허한 기를 북돋을 수 있다. The oysters are characterized by the unique texture of the mouth, soft texture and easy digestion and decomposition. From November to February, it is seasonal, so it is possible to encourage the oysters with winter oysters.
굴은 두되 발달과 뇌졸중, 동맥경화, 담석증 등에 효과가 있으며, 불포화지방산으로는 혈액 중의 중성 지방 및 혈중 콜레스테롤을 저하시켜 고혈압과 뇌출혈 등을 예방해주는 EPA(eicosapentaenoic acid)와 학습기능 향상, 항암작용, 노화억제 등에 효능이 있는 DHA(docosa hexaenoic acid) 등 이외에도 많은 영양성분이 있다.Eutrophication and stroke, atherosclerosis and cholelithiasis are effective. Unsaturated fatty acids include eicosapentaenoic acid (EPA), which helps prevent hypertension and hemorrhage by lowering triglyceride and blood cholesterol in the blood, improving learning function, And DHA (docosa hexaenoic acid), which is effective for inhibiting aging and so on.
굴은 철분이 풍부하기 때문에 빈혈과 피부 미용, 허약한 사람에게 좋으며 무기질과 비타민도 풍부하며, 무기질의 아연은 성호르몬을 활성화하고 인슐린의 분비를 촉진시키며 강장 식품으로 꼽는 이유이다. 또한 다량 함유된 비타민 E는 체질을 알칼리성으로 바꿔 주고, 비타민 A는 비만을 예방하고 피부를 곱게 하는데 도움을 준다
Oysters are rich in iron, so they are good for anemia, skin beauty, weak people, rich in minerals and vitamins, and zinc in minerals activates sex hormones, promotes the secretion of insulin, Also, vitamin E, which is contained in large quantities, changes the constitution to alkaline, and vitamin A helps to prevent obesity and to moisturize the skin
본 발명은 상기에서 언급한 혈압강하작용, 혈중콜레스테롤 강하작용, 항바이러스 작용, 항종양의 효과를 가지는 버섯과 고혈압과 뇌출혈 예방, 학습기증 향상, 항암작용, 노화억제, 자양강장에 도움을 주는 것으로 알려져 있어 바다의 우유라 일컫는 굴을 죽에 포함하는 죽 및 이의 제조방법을 제공함으로써 죽 형태의 건강식품을 제공하고자 한다.
The present invention relates to the above-mentioned mushrooms having the effect of lowering blood pressure, lowering cholesterol in blood, antiviral activity, antitumor effect, preventing hypertension and cerebral hemorrhage, improving learning donation, anticancer activity, inhibiting aging, It is known to provide a porridge containing oyster, which is called sea milk, and a manufacturing method thereof, to provide a health food of porridge form.
한편 본 발명과 관련된 선행기술로서 한국공개특허 제2005-0092299호에는 (1)진공포장 후 멸균 처리한 죽 제조용 밥 100 중량부; (2)무, 양파, 다시마, 북어머리, 표고버섯 및 마늘로 이루어진 군에서 선택된 재료를 물에 넣어 끓인 다음, 진공포장 후 멸균처리한 조미수(助味水) 15 내지 250 중량부; 및 (3)표고버섯, 당근, 부추, 찹쌀가루, 참깨, 북어가루, 소금 및 설탕으로 이루어진 군에서 선택된 부재료를 동결건조 후 포장한 건조 부재료 7 내지 18 중량부의 성분을 각각의 성분 포장재로 분리 포장하여 이루어진 간편 조리용 죽을 나타내고 있다.As a prior art related to the present invention, Korean Patent Laid-Open No. 2005-0092299 discloses (1) 100 parts by weight of rice bran for sterilization after vacuum packing; (2) 15-250 parts by weight of a material selected from the group consisting of radish, onion, kelp, curry, shiitake and garlic, boiled in water, sterilized after vacuum packing, and sterilized; And (3) 7 to 18 parts by weight of a dry material to be packaged after lyophilization of a material selected from the group consisting of shiitake, carrot, leek, glutinous rice powder, sesame, cucumber powder, salt and sugar, Which is a simple cooking dessert made by the above method.
또한 한국공개특허 제2008-0006176호에 현미, 옥수수, 메밀, 녹두, 약콩(서목태), 흑태(서리태)의 곡물 종자를 발아시켜서 얻어지는 발아곡물 죽 제품 및 이들의 제조방법을 나타내고 있다.Korean Patent Publication No. 2008-0006176 also discloses germinated cereal products obtained by germinating grain seeds of brown rice, corn, buckwheat, mung bean, soybean curd (Seomoktae), and black soybean (Seolita) and their production methods.
그리고, 한국공개특허 제2005-0081210호에 원료를 선별하고 세척함과 동시에 불가식(不可食) 부분을 제거한 다음 원료에 따라 10∼20시간 불리거나 5∼15mm 크기로 절단 처리하는 원료전처리단계와; 상기 전처리 완료된 원료에서 곡류나 육류 또는 해물류의 주원료를 조성하여 가열탱크에 투입하고 끓여 죽의 점도상태로 졸(sol)화시키는 원료자숙단계와; 상기 자숙 처리되는 졸(sol)성 죽에 후레이크(flake) 상태의 채소류, 과일류, 해조류, 버섯류, 견과류의 추가원료 및 조미료를 더 첨가하여 혼합시키는 원료추가혼합단계와; 상기 혼합단계의 추가원료에서 채소류나 과일류의 갈변방지 및 영양소 파괴를 줄이기 위하여 20℃∼30℃의 범위 내로 냉각시키는 냉각처리단계와; 상기 냉각 처리에 의해 겔(gel)성과 후레이크성으로 혼합된 죽을 건조팬을 통해 성형시키는 성형단계와; 상기 성형 처리된 혼합상태 죽을 -30℃∼-40℃의 급속동결실에서 20∼30시간 동결 처리하는 동결단계와; 상기 동결 처리된 죽을 진공동결건조기에서 진공도 0.1∼1.0 Torr 및 45℃∼55℃의 온도조건에서 20∼30시간 건조 처리하여 즉석 죽을 완성하는 진공동결건조단계를 포함하는 구성으로 이루어지는 것을 특징으로 하는 즉석 죽 제조방법을 나타내고 있다.In addition, Korean Unexamined Patent Publication No. 2005-0081210 discloses a raw material preprocessing step in which a raw material is screened and cleaned and at the same time a non-edible part is removed and then cut into a size of 5 to 15 mm, ; Preparing a raw material of cereal, meat, or seafood from the pretreated raw material, adding the raw raw material to a heating tank, and boiling the raw raw material to form a sol state in a viscous state; Further comprising a raw material addition mixing step of further adding and further adding an additional raw material and seasoning of vegetables, fruits, seaweeds, mushrooms, and nuts in a flour-like state to the sol-processed sausage; A cooling treatment step of cooling the added raw materials in the mixing step to a temperature in the range of 20 ° C to 30 ° C to prevent browning and nutrient destruction of vegetables and fruits; A forming step of forming a mixture of gel and flake mixture through a drying fan by the cooling treatment; A freezing step of freezing the shaped mixture in a rapid-motion-deficient state at -30 캜 to -40 캜 for 20 to 30 hours; And a vacuum lyophilization step of performing a freeze-thawing step in which the lyophilized lyophilized lyophilizer is subjected to a drying treatment at a vacuum degree of 0.1 to 1.0 Torr and a temperature of 45 to 55 캜 for 20 to 30 hours to complete instantaneous dying. And a porridge manufacturing method.
그러나 본 발명의 버섯과 굴을 포함하는 죽 및 이의 제조방법과 상기 선행기술들은 발명의 기술적 특징이 서로 상이하여 발명의 구성이 서로 다른 발명이다.
However, the porridge of mushroom and oysters according to the present invention, the method of manufacturing the same, and the above prior arts are different from each other in the technical features of the invention,
본 발명의 목적은 버섯과 굴을 포함하는 죽을 제공하고자 한다.It is an object of the present invention to provide a porridge comprising mushrooms and oysters.
본 발명의 다른 목적은 버섯과 굴을 포함하는 죽의 제조방법을 제공하고자 한다.
Another object of the present invention is to provide a method for manufacturing porridge comprising mushroom and oyster.
본 발명은 전처리 곡류 100중량부에 대하여 부재료로써 버섯 1∼20중량부, 굴 1∼20중량부, 양파 1∼10중량부, 야채 0.5∼10중량부, 식용유지 0.05∼5중량부, 정제염 0.1∼3중량부, 조개엑기스 0.5∼10중량부, 정제수 10∼80중량부를 포함하는 버섯과 굴을 포함하는 죽을 제공할 수 있다.The present invention relates to a method for producing a fermented food product, comprising 1 to 20 parts by weight of mushroom, 1 to 20 parts by weight of oysters, 1 to 10 parts by weight of onion, 0.5 to 10 parts by weight of vegetables, 0.05 to 5 parts by weight of edible oil, 3 to 3 parts by weight, shellfish extract 0.5 to 10 parts by weight, and purified water 10 to 80 parts by weight.
본 발명은 전처리 곡류 100중량부에 대하여 부재료로써 버섯 1∼20중량부, 굴 1∼20중량부, 양파 1∼10중량부, 야채 0.5∼10중량부, 식용유지 0.05∼5중량부, 정제염 0.1∼3중량부, 조개엑기스 1∼10중량부, 정제수 10∼80중량부를 첨가하고 교반시켜 혼합물을 얻는 단계; 상기의 혼합물을 용기에 충진한 후 냉각시키는 단계를 포함하는 버섯과 굴을 포함하는 죽의 제조방법을 제공할 수 있다.
The present invention relates to a method for producing a fermented food product, comprising 1 to 20 parts by weight of mushroom, 1 to 20 parts by weight of oysters, 1 to 10 parts by weight of onion, 0.5 to 10 parts by weight of vegetables, 0.05 to 5 parts by weight of edible oil, 3 to 3 parts by weight, shellfish extract 1 to 10 parts by weight, and purified water 10 to 80 parts by weight, and stirring to obtain a mixture; And a step of filling the mixture in the container and cooling the mixture.
본 발명은 버섯과 굴을 이외에 기호성을 충족시키는 다양한 부재료를 포함하는 죽은 버섯과 굴이 지니는 효과를 포함하고 있어 간식, 환자의 영양식이나 간편한 식사 대용식 이외에도 영양성분이 우수한 고급의 식품 형태로 제공할 수 있다.
Since the present invention includes the effect of dead mushrooms and oysters including mushrooms and oysters, which include diverse materials satisfying palatability, they can be provided in a high-grade food form excellent in nutritional content in addition to snacks, patient's nutritional formulas, .
본 발명의 제1발명은 버섯과 굴을 포함하는 죽을 나타낸다.The first invention of the present invention represents a mushroom containing a mushroom and an oyster.
본 발명의 제1발명은 전처리 곡류 100중량부에 대하여 부재료로써 버섯 1∼20중량부, 굴 1∼20중량부, 양파 1∼10중량부, 야채 0.5∼10중량부, 식용유지 0.05∼5중량부, 정제염 0.1∼3중량부, 조개엑기스 1∼10중량부, 정제수 10∼80중량부를 포함하는 버섯과 굴을 포함하는 죽을 나타낸다.The first invention of the present invention relates to a method for producing a fermented milk according to the first aspect of the present invention, wherein 1 to 20 parts by weight of mushrooms, 1 to 20 parts by weight of oysters, 1 to 10 parts by weight of onions, 0.5 to 10 parts by weight of vegetables, 0.1 to 3 parts by weight of purified water, 1 to 10 parts by weight of shellfish extract, and 10 to 80 parts by weight of purified water.
상기에서 전처리 곡류는 쌀, 보리, 수수, 귀리, 기장, 콩, 조, 녹두, 옥수수 중에서 선택된 어느 하나 이상의 곡류를 곡류 중량 대비 1∼5배의 물(water)에 넣고 40∼60℃에서 10∼30분 동안 끓인 후 20∼25℃에서 10∼60분 동안 냉각시켜 얻은 것을 사용할 수 있다.The pretreated grains are prepared by adding one or more cereals selected from rice, barley, sorghum, oats, millet, soybean, mung bean and corn to 1 to 5 times the weight of the cereal weight, Boiled for 30 minutes and then cooled at 20 to 25 ° C for 10 to 60 minutes.
상기에서 전처리 곡류는 쌀을 쌀 중량 대비 3배의 물(water)에 넣고 40∼60℃에서 10∼30분 동안 끓인 후 20∼25℃에서 10∼60분 동안 냉각시켜 얻은 것을 사용할 수 있다.
The pretreated grains may be obtained by adding rice to water three times the weight of rice, boiling at 40 to 60 ° C for 10 to 30 minutes, and cooling at 20 to 25 ° C for 10 to 60 minutes.
상기에서 버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상을 사용할 수 있다.The mushroom may be at least one selected from the group consisting of shiitake mushroom, throat mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, Cordyceps mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom and mushroom mushroom.
상기에서 버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상의 버섯을 수세 후 이물질을 제거하고 말린 다음 아무런 처리를 하지 않은 생것(raw)을 사용할 수 있다.In the above, the mushroom is washed with at least one mushroom selected from shiitake mushroom, thorny mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, Chinese mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, You can then use raw to do nothing.
상기에서 버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상의 버섯을 수세 후 이물질을 제거하고 말린 다음 상기 버섯을 프라이팬(fry pan)에 넣고 식용유를 상기 버섯 중량 대비 10∼50％를 첨가한 후 40∼60℃에서 3∼10분 동안 볶은 것을 사용할 수 있으며, 상기 식용유는 본 발명에서 언급한 식용유지와 같이 식용으로 사용할 수 있는 기름을 적의 선택하여 사용할 수 있으면 족하므로 이하 식용유에 대한 자세한 설명은 생략하기로 한다. In the above, the mushroom is washed with at least one mushroom selected from shiitake mushroom, thorny mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, Chinese mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, Next, the above-mentioned mushroom is placed in a fry pan, and 10-50% of the cooking oil is added to the weight of the mushroom and roasted at 40-60 ° C for 3-10 minutes. The edible oil can be used as the edible oil mentioned in the present invention The oil that can be used for food such as oil can be selected and used appropriately, so that detailed explanation of the cooking oil will be omitted below.
상기에서 버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상의 버섯을 수세 후 이물질을 제거하고 말린 다음 상기 버섯을 프라이팬에 넣고 40∼60℃에서 3∼10분 동안 구운 것을 사용할 수 있다. In the above, the mushroom is washed with at least one mushroom selected from shiitake mushroom, thorny mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, Chinese mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, Next, the above-described mushroom is placed in a frying pan and baked at 40 to 60 ° C for 3 to 10 minutes.
상기에서 굴은 수세 후 이물질을 제거하고 말린 다음 아무런 처리를 하지 않은 생것(raw)을 사용할 수 있다.In the above, the oysters may be washed with water to remove foreign matters, dried and then subjected to any treatment without any treatment.
상기에서 굴은 수세 후 이물질을 제거하고 말린 다음 상기 굴을 프라이팬(fry pan)에 넣고 식용유를 상기 굴 중량 대비 10∼50％를 첨가한 후 40∼60℃에서 3∼10분 동안 볶은 것을 사용할 수 있다. The oysters are washed with water and then dried to remove foreign substances. The oysters are placed in a fry pan. 10 to 50% of cooking oil is added to the oyster weight and roasted at 40 to 60 ° C for 3 to 10 minutes. have.
상기에서 굴은 수세 후 이물질을 제거하고 말린 다음 상기 굴을 프라이팬에 넣고 40∼60℃에서 3∼10분 동안 구운 것을 사용할 수 있다.
The oyster may be washed with water and then dried, and then the oysters are placed in a frying pan and baked at 40 to 60 ° C for 3 to 10 minutes.
상기에서 야채는 당근, 오이, 호박, 배추, 무청, 파, 미나리, 부추, 브로컬리, 셀러리, 피망, 파프리카 중에서 선택된 어느 하나 이상을 사용할 수 있다.
The vegetable may be at least one selected from the group consisting of carrot, cucumber, amber, Chinese cabbage, Chinese cabbage, green onion, parsley, leek, broccoli, celery, green pepper and paprika.
상기에서 식용유지는 참기름, 들기름, 콩기름, 옥수수기름, 땅콩기름, 고추씨기름, 쌀겨기름, 해바라기씨유, 포도씨유, 올리브유, 카놀라유, 면실유 중에서 선택된 어느 하나 이상, 바람직하게는 참기름을 사용할 수 있다.
In the above, the edible oil may be at least one selected from sesame oil, perilla oil, soybean oil, corn oil, peanut oil, red pepper seed oil, rice bran oil, sunflower seed oil, grape seed oil, olive oil, canola oil and cottonseed oil, preferably sesame oil.
상기에서 조개엑기스는 조갯살 또는 조개껍질 중에서 선택된 어느 하나 이상의 성분을 상기 성분 중량 대비 5∼20배량의 정제수에 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출하고 여과하여 얻은 것을 사용할 수 있다.The shellfish extract may be prepared by adding at least one component selected from a crude egg shell or a shell shell to 5 to 20 times as much purified water as the weight of the component and extracting it at 80 to 120 캜 in an amount of 5 to 50% Can be used.
상기에서 조개엑기스는 조갯살을 조갯살 성분 중량 대비 5∼20배량의 정제수에 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출하고 여과하여 얻은 것을 사용할 수 있다.In the above, the shellfish extract may be obtained by adding the crude egg to the purified water of 5 to 20 times the weight of the crude egg yolk component and extracting the same at a rate of 5 to 50% based on the volume of the original purified water at 80 to 120 캜 and filtering.
상기에서 조개엑기스는 조개껍질을 조개껍질 중량 대비 5∼20배량의 정제수에 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출하고 여과하여 얻은 것을 사용할 수 있다.In the above, the shellfish extract may be obtained by adding the shell shell to the purified water of 5 to 20 times the weight of the shell shell and extracting the shellfish at a temperature of 80 to 120 캜 so as to be 5 to 50% of the volume of the original purified water and filtering.
상기에서 조개엑기스는 조개엑기스의 함량을 100으로 하였을 때 조갯살을 재료로부터 얻은 엑기스 및 조개껍질을 재료로 하여 얻은 엑기스를 1:99∼99:1의 중량비로 혼합된 혼합 엑기스를 사용할 수 있다.When the content of the shellfish extract is 100, the shellfish extract may be an extract obtained from the raw material of the shellfish and a mixed extract obtained by mixing the shellfish shell extract with a weight ratio of 1: 99 to 99: 1.
상기의 조개엑기스에서 사용하는 조갯살 및/또는 조개껍질 바다, 민물에서 채취하여 식용으로 사용할 수 있는 조개로부터 얻을 수 있는 것이라면 어떠한 것이라도 사용할 수 있으며, 일예로 모시조개, 꼬막, 피조개, 가리비, 키조개, 홍합, 대합 중에서 선택된 어느 하나 이상을 사용할 수 있다.
Any of those obtained from shellfishes and / or shellfishes used in shellfish extracts and / or shellfishes that can be taken from freshwater and used for food can be used. For example, shellfishes, shellfishes, arcs, scallops, Mussel, and clams may be used.
본 발명의 버섯과 굴을 포함하는 죽은 죽의 관능성 및/또는 기능성 향상을 위한 기능성 성분을 추가로 더 포함할 수 있다.And further comprise functional ingredients for improving the functionality and / or functionality of the dead porridge comprising the mushrooms and oysters of the present invention.
상기의 기능성 성분은 금앵자(Rosa laevigata Michaux.)추출액, 노니(noni)추출액 중에서 선택된 어느 하나 이상을 사용할 수 있다. The functional ingredient may be selected from the group consisting of Rosa laevigata Michaux extract and noni extract.
상기의 기능성 성분은 전처리 곡류 100중량부에 대하여 금앵자추출액, 노니추출액 중에서 선택된 어느 하나 이상 1∼10중량부를 사용할 수 있다.The functional ingredient may be used in an amount of 1 to 10 parts by weight, based on 100 parts by weight of the pretreated cereal grains, selected from a gold-framed extract and a noni extract.
상기의 금앵자추출액은 수세 후 이물질을 제거하고 10∼30mmm 크기로 절단한 금앵자를 금앵자 중량 대비 5∼50배량의 정제수에 첨가하고 상압, 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출한 추출액을 여과한 것을 사용할 수 있다.The above-described gold skein extract solution is prepared by adding water to a purified water of 5 to 50 times the weight of a skein, removing the foreign matter after washing with water, and cutting the squeezed to 10 to 30 mm in size, and adding 5 to 50% And then filtering the extracted solution.
상기의 노니추출액은 상기에서 언급한 금앵자추출액의 제조방법을 이용하여 얻은 것을 사용할 수 있다.
The above noni extract can be obtained by using the above-mentioned method for producing an extract of a goldfish.
본 발명의 제2발명은 버섯과 굴을 포함하는 죽의 제조방법을 나타낸다.The second invention of the present invention represents a method for producing porridge comprising mushroom and oyster.
본 발명의 제2발명은 전처리 곡류 100중량부에 대하여 부재료로써 버섯 1∼20중량부, 굴 1∼20중량부, 양파 1∼10중량부, 야채 0.5∼10중량부, 식용유지 0.05∼5중량부, 정제염 0.1∼3중량부, 조개엑기스 1∼10중량부, 정제수 10∼80중량부를 첨가하고 교반시켜 혼합물을 얻는 단계; 상기의 혼합물을 용기에 충진한 후 냉각시키는 단계를 포함하는 버섯과 굴을 포함하는 죽의 제조방법을 나타낸다.
The second invention of the present invention relates to a method for producing a fermented milk according to the second aspect of the present invention, wherein 1 to 20 parts by weight of mushrooms, 1 to 20 parts by weight of oysters, 1 to 10 parts by weight of onions, 0.5 to 10 parts by weight of vegetables, 0.1 to 3 parts by weight of tablets, 1 to 10 parts by weight of shellfish extract and 10 to 80 parts by weight of purified water, and stirring to obtain a mixture; And filling the container with the above mixture and then cooling the mushroom and the oyster.
상기의 제2발명에서 교반은 전처리 곡류와 부재료가 골고루 혼합될 수 있을 정도로 실시할 수 있다.In the second invention described above, stirring can be carried out to such an extent that the pretreated cereal grains and the sub ingredient can be mixed evenly.
상기의 제2발명에서 교반은 전처리 곡류와 부재료가 골고루 혼합될 수 있을 정도로 실시할 수 있으며, 이러한 교반의 일예로서 100∼500rpm으로 1∼3시간 동안 실시할 수 있다.
In the second aspect of the present invention, stirring may be performed to such an extent that the preprocessed grains and the component materials can be evenly mixed. As an example of such stirring, the stirring may be performed at 100 to 500 rpm for 1 to 3 hours.
상기의 제2발명에서 용기는 고온의 물에 넣거나 또는 전자레인지로 가열하여 용기 내의 죽을 데워서 먹을 수 있는 것, 일예로 레토르트 용기를 사용할 수 있으며, 본 발명에서 이러한 용기는 당업자가 적의 선택하여 실시할 수 있으면 족하므로 이하 이러한 용기에 대한 자세한 내용은 생략하기로 한다.
In the second aspect of the present invention, the container may be put in hot water or heated in a microwave oven to warm the porridge in the container. For example, the container may be a retort container. Therefore, the details of these containers will be omitted below.
상기의 제2발명에서 전처리 곡류와 부재료의 혼합물을 용기에 충진한 후 냉각하는 것은 상기 혼합물인 죽을 보다 오랫동안 보관하기 위해 실시할 수 있으며, 이때 이러한 냉각은 0℃∼10℃의 온도에서 1∼3시간 동안 실시할 수 있다.
In the second invention, the mixture of the pretreated cereal grains and the sub ingredient is filled in a container and then cooled, so that the mixture can be stored for a longer period of time. The cooling can be carried out at a temperature of 0 ° C to 10 ° C Time.
상기의 제2발명에서 전처리 곡류는 쌀, 보리, 수수, 귀리, 기장, 콩, 조, 녹두, 옥수수 중에서 선택된 어느 하나 이상의 곡류를 곡류 중량 대비 1∼5배의 물(water)에 넣고 40∼60℃에서 10∼30분 동안 끓인 후 20∼25℃에서 10∼60분 동안 냉각시켜 얻은 것을 사용할 수 있다.In the second invention, the preprocessed cereal is prepared by adding one or more cereals selected from rice, barley, sorghum, oats, millet, soybean, mungbean and corn into water of 1 to 5 times the weight of the cereal weight, ° C for 10 to 30 minutes and then cooled at 20 to 25 ° C for 10 to 60 minutes.
상기의 제2발명에서 전처리 곡류는 쌀을 쌀 중량 대비 3배의 물(water)에 넣고 40∼60℃에서 10∼30분 동안 끓인 후 20∼25℃에서 10∼60분 동안 냉각시켜 얻은 것을 사용할 수 있다.
In the second invention, the pretreated grains are prepared by adding rice to three times the weight of rice, boiling at 40 to 60 ° C for 10 to 30 minutes, cooling at 20 to 25 ° C for 10 to 60 minutes, .
상기의 제2발명에서 버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상을 사용할 수 있다.In the second aspect of the present invention, the mushroom may be at least one selected from the group consisting of shiitake mushroom, throat mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom and mushroom mushroom.
상기의 제2발명에서 버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상의 버섯을 수세 후 이물질을 제거하고 말린 다음 아무런 처리를 하지 않은 생것(raw)을 사용할 수 있다.In the second invention described above, at least one mushroom selected from mushrooms selected from mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, You can use raw to remove and dry it, then do nothing.
상기의 제2발명에서 버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상의 버섯을 수세 후 이물질을 제거하고 말린 다음 상기 버섯을 프라이팬(fry pan)에 넣고 식용유를 상기 버섯 중량 대비 10∼50％를 첨가한 후 40∼60℃에서 3∼10분 동안 볶은 것을 사용할 수 있으며, 상기 식용유는 본 발명에서 언급한 식용유지와 같이 식용으로 사용할 수 있는 기름을 적의 선택하여 사용할 수 있으면 족하므로 이하 식용유에 대한 자세한 설명은 생략하기로 한다.In the second invention described above, at least one mushroom selected from mushrooms selected from mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, Dried, and then the mushroom is placed in a fry pan. The edible oil is added to the mushroom in an amount of 10 to 50% by weight and roasted at 40 to 60 ° C for 3 to 10 minutes. It is sufficient to use the oil which can be used for food such as the edible oil mentioned in the above, and detailed explanation of the edible oil will be omitted below.
상기의 제2발명에서 버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상의 버섯을 수세 후 이물질을 제거하고 말린 다음 상기 버섯을 프라이팬에 넣고 40∼60℃에서 3∼10분 동안 구운 것을 사용할 수 있다. In the second invention described above, at least one mushroom selected from mushrooms selected from mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, Dried, and then the mushroom is placed in a frying pan and baked at 40 to 60 ° C for 3 to 10 minutes.
상기의 제2발명에서 굴은 수세 후 이물질을 제거하고 말린 다음 아무런 처리를 하지 않은 생것(raw)을 사용할 수 있다.In the second invention described above, the oysters can be washed with water to remove foreign matters, dried and then subjected to any treatment without using any raw material.
상기의 제2발명에서 굴은 수세 후 이물질을 제거하고 말린 다음 상기 굴을 프라이팬(fry pan)에 넣고 식용유를 상기 굴 중량 대비 10∼50％를 첨가한 후 40∼60℃에서 3∼10분 동안 볶은 것을 사용할 수 있다. In the second invention, the oysters are washed with water and then dried, and then the oysters are placed in a fry pan. 10-50% of the oil is added to the oyster weight at 40-60 ° C for 3-10 minutes Roasted ones can be used.
상기의 제2발명에서 굴은 수세 후 이물질을 제거하고 말린 다음 상기 굴을 프라이팬에 넣고 40∼60℃에서 3∼10분 동안 구운 것을 사용할 수 있다.
In the second invention, the oysters may be washed with water, dried, and then the oysters are placed in a frying pan and baked at 40 to 60 ° C for 3 to 10 minutes.
상기의 제2발명에서 야채는 당근, 오이, 호박, 배추, 무청, 파, 미나리, 부추, 브로컬리, 셀러리, 피망, 파프리카 중에서 선택된 어느 하나 이상을 사용할 수 있다.
In the second invention, the vegetable may be at least one selected from carrots, cucumbers, amber, Chinese cabbage, squid, green onion, parsley, leek, broccoli, celery, green pepper and paprika.
상기의 제2발명에서 식용유지는 참기름, 들기름, 콩기름, 옥수수기름, 땅콩기름, 고추씨기름, 쌀겨기름, 해바라기씨유, 포도씨유, 올리브유, 카놀라유, 면실유 중에서 선택된 어느 하나 이상, 바람직하게는 참기름을 사용할 수 있다.
In the second invention, the edible oil may be at least one selected from sesame oil, perilla oil, soybean oil, corn oil, peanut oil, red pepper seed oil, rice bran oil, sunflower seed oil, grape seed oil, olive oil, canola oil and cottonseed oil, .
상기의 제2발명에서 조개엑기스는 조갯살 또는 조개껍질 중에서 선택된 어느 하나 이상의 성분을 상기 성분 중량 대비 5∼20배량의 정제수에 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출하고 여과하여 얻은 것을 사용할 수 있다.In the second invention, the shellfish extract is prepared by adding at least one component selected from the crude shellfish or clam shell to purified water having a weight of 5 to 20 times the weight of the component, and extracting at 80 to 120 캜 to 5 to 50% And those obtained by filtration can be used.
상기의 제2발명에서 조개엑기스는 조갯살을 조갯살 성분 중량 대비 5∼20배량의 정제수에 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출하고 여과하여 얻은 것을 사용할 수 있다.In the second invention, the shellfish extract may be obtained by adding the crude egg to the purified water of 5 to 20 times the weight of the crude egg yolk component, extracting it at 80 to 120 ° C to 5 to 50% of the volume of the original purified water, and filtering.
상기에서 조개엑기스는 조개껍질을 조개껍질 중량 대비 5∼20배량의 정제수에 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출하고 여과하여 얻은 것을 사용할 수 있다.In the above, the shellfish extract may be obtained by adding the shell shell to the purified water of 5 to 20 times the weight of the shell shell and extracting the shellfish at a temperature of 80 to 120 캜 so as to be 5 to 50% of the volume of the original purified water and filtering.
상기의 제2발명에서 조개엑기스는 조개엑기스의 함량을 100으로 하였을 때 조갯살을 재료로부터 얻은 엑기스 및 조개껍질을 재료로 하여 얻은 엑기스를 1:99∼99:1의 중량비로 혼합된 혼합 엑기스를 사용할 수 있다.When the content of the shellfish extract is 100, the shellfish extract according to the second aspect of the present invention can be obtained by mixing the extract obtained from the raw material of the crude shellfish and the extract obtained from the shellfish with a weight ratio of 1: 99 to 99: 1 .
상기의 조개엑기스에서 사용하는 조갯살 및/또는 조개껍질 바다, 민물에서 채취하여 식용으로 사용할 수 있는 조개로부터 얻을 수 있는 것이라면 어떠한 것이라도 사용할 수 있으며, 일예로 모시조개, 꼬막, 피조개, 가리비, 키조개, 홍합, 대합 중에서 선택된 어느 하나 이상을 사용할 수 있다.
Any of those obtained from shellfishes and / or shellfishes used in shellfish extracts and / or shellfishes that can be taken from freshwater and used for food can be used. For example, shellfishes, shellfishes, arcs, scallops, Mussel, and clams may be used.
상기의 제2발명에서 죽의 관능성 및/또는 기능성 향상을 위한 기능성 성분을 추가로 더 포함할 수 있다.In the second aspect of the present invention, it may further comprise a functional ingredient for improving the functionality and / or functionality of porridge.
상기의 제2발명에서 죽의 관능성 및/또는 기능성 향상을 위한 기능성 성분을 전처리 곡류와 부재료의 교반시 추가로 더 포함할 수 있다In the second aspect of the present invention, a functional ingredient for improving the functionality and / or functionality of porridge may further be added when the pretreated cereal grains and the ingredient are stirred
상기의 기능성 성분은 금앵자(Rosa laevigata Michaux.)추출액, 노니(noni)추출액 중에서 선택된 어느 하나 이상을 사용할 수 있다. The functional ingredient may be selected from the group consisting of Rosa laevigata Michaux extract and noni extract.
상기의 기능성 성분은 전처리 곡류 100중량부에 대하여 금앵자추출액, 노니추출액 중에서 선택된 어느 하나 이상 1∼10중량부를 사용할 수 있다.The functional ingredient may be used in an amount of 1 to 10 parts by weight, based on 100 parts by weight of the pretreated cereal grains, selected from a gold-framed extract and a noni extract.
상기의 금앵자추출액은 수세 후 이물질을 제거하고 10∼30mmm 크기로 절단한 금앵자를 금앵자 중량 대비 5∼50배량의 정제수에 첨가하고 상압, 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출한 추출액을 여과한 것을 사용할 수 있다.The above-described gold skein extract solution is prepared by adding water to a purified water of 5 to 50 times the weight of a skein, removing the foreign matter after washing with water, and cutting the squeezed to 10 to 30 mm in size, and adding 5 to 50% And then filtering the extracted solution.
상기의 노니추출액은 상기에서 언급한 금앵자추출액의 제조방법을 이용하여 얻은 것을 사용할 수 있다.
The above noni extract can be obtained by using the above-mentioned method for producing an extract of a goldfish.
본 발명의 버섯과 굴을 포함하는 죽 및 이의 제조방법에 대해 다양한 조건으로 실시한바, 본 발명의 목적을 달성하기 위해서는 상기에서 언급한 조건에 의해 버섯과 굴을 포함하는 죽 및 이의 제조방법을 제공하는 것이 바람직하다.
In order to achieve the object of the present invention, there is provided a method for manufacturing porridge and its manufacture comprising the method of manufacturing porridge of mushroom and oyster according to the present invention, .
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1>≪ Example 1 >
전처리 곡류 100중량부에 대하여 부재료로써 버섯 1중량부, 굴 1중량부, 양파 1중량부, 당근 0.5중량부, 참기름 0.05중량부, 정제염 0.1중량부, 조개엑기스 1중량부, 정제수 10중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻었다.1 part by weight of mushrooms, 1 part by weight of cucumber, 1 part by weight of onion, 0.5 part by weight of carrot, 0.05 part by weight of sesame oil, 0.1 part by weight of purified salt, 1 part by weight of shellfish extract and 10 parts by weight of purified water were added to 100 parts by weight of pre- And stirred at 300 rpm for 2 hours to obtain a mixture.
혼합물을 레토르트 용기에 충진한 후 4℃의 온도에서 2시간 동안 냉각시켜 버섯과 굴을 포함하는 죽을 제조하였다.The mixture was filled in a retort container and then cooled at a temperature of 4 DEG C for 2 hours to prepare a porridge containing mushroom and oyster.
상기에서 전처리 곡류는 쌀을 쌀 중량 대비 3배의 물(water)에 넣고 55℃에서 20분 동안 끓인 후 25℃의 온도가 되도록 냉각시켜 얻은 것을 사용하였다.In the above, the pretreated grains were obtained by adding rice into water of three times the weight of rice, boiling at 55 ° C for 20 minutes, and cooling to 25 ° C.
상기에서 버섯은 표고버섯을 수세 후 이물질을 제거하고 말린 다음 상기 표고버섯을 프라이팬(fry pan)에 넣고 식용유를 상기 버섯 중량 대비 20％를 첨가한 후 45℃에서 7분 동안 볶은 것을 사용하였다.The shiitake mushroom was washed with water and then dried. Then, the shiitake mushroom was placed in a fry pan, 20% of the oil was added to the weight of the mushroom, and the mixture was roasted at 45 ° C for 7 minutes.
상기에서 굴은 굴을 수세 후 이물질을 제거하고 말린 다음 상기 굴을 프라이팬(fry pan)에 넣고 식용유로써 대두유를 상기 굴 중량 대비 10％를 첨가한 후 45℃에서 5분 동안 볶은 것을 사용하였다.The oysters were washed with oysters and then dried. Then, the oysters were placed in a fry pan, 10% of soybean oil was added to the oyster weight as a cooking oil, and the mixture was roasted at 45 ° C for 5 minutes.
상기에서 조개엑기스는 모시조개로부터 얻은 조갯살과 조개껍질이 3:1의 중량비로 혼합된 혼합물을 상기 혼합물 중량 대비 8배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 30％가 되도록 추출하고 여과포로 여과하여 얻은 것을 사용하였다.
In the above, the shellfish extract was added to the purified water in an amount of 8 times as much as the weight of the mixture, and the mixture was mixed at a weight ratio of 3: 1 in the shellfish shell and shell shell obtained from the shellfish shell, Was used.
<실시예 2><Example 2>
전처리 곡류 100중량부에 대하여 부재료로써 버섯 10중량부, 굴 10중량부, 양파 5중량부, 당근 5중량부, 참기름 1중량부, 정제염 0.5중량부, 조개엑기스 5중량부, 정제수 40중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 버섯과 굴을 포함하는 죽을 제조하였다.
10 parts by weight of mushroom, 10 parts by weight of oyster, 5 parts by weight of onion, 5 parts by weight of carrot, 1 part by weight of sesame oil, 0.5 part by weight of purified salt, 5 parts by weight of shellfish extract and 40 parts by weight of purified water were added to 100 parts by weight of pre- And the mixture was stirred at 300 rpm for 2 hours to obtain a mixture. The same procedure as in Example 1 was followed to prepare a porridge containing mushroom and oyster.
<실시예 3><Example 3>
전처리 곡류 100중량부에 대하여 부재료로써 버섯 20중량부, 굴 20중량부, 양파 10중량부, 당근 10중량부, 참기름 3중량부, 정제염 1중량부, 조개엑기스 10중량부, 정제수 80중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 버섯과 굴을 포함하는 죽을 제조하였다.
20 parts by weight of mushroom, 20 parts by weight of oyster, 10 parts by weight of onion, 10 parts by weight of carrot, 3 parts by weight of sesame oil, 1 part by weight of purified salt, 10 parts by weight of shellfish extract and 80 parts by weight of purified water were added to 100 parts by weight of pre- And the mixture was stirred at 300 rpm for 2 hours to obtain a mixture. The same procedure as in Example 1 was followed to prepare a porridge containing mushroom and oyster.
<시험예> 관능 검사<Test Example> Sensory Test
상기 실시예 1 내지 실시예 3에서 제조한 버섯과 굴을 포함하는 죽을 실험군으로 하고, 시중에서 판매되고 있는 죽(상품명 : 양반 야채죽, 제조회사 : 동원 F&B, 제조국 : 한국)을 대조구로 하여 실험군 및 대조군에 대한 맛, 전체적인 기호도 등의 관능검사를 실시하고 이를 하기의 표 1에 나타내었다.Using the mushroom and oyster mushroom prepared in Examples 1 to 3 as an experimental group and using commercially available porridge (Yangbang Vegetable Mushroom, manufactured by Dongwon F & B, manufactured by Korea) as a control, And the taste, overall acceptability, etc. of the control group. The results are shown in Table 1 below.
상기의 관능검사는 식품 분야에서 3년 이상의 관능 평가 경력을 지닌 패널 30인(남15명, 여15명)을 대상으로 5점 척도법으로 측정하였다.The above sensory test was performed on 30 panelists (15 males and 15 females) with a sensory evaluation experience of 3 years or more in the food sector using the five point scaling method.
*상기 표 1에서 실험군 및 대조군은 전자레인지(상품명 : MM-M301, 제조회사 : LG 전자, 제조국 : 한국)로 1분간 조리하고 패널이 섭취한 후의 관능검사 결과이다. * In Table 1, the experimental group and the control group were the results of sensory evaluation after 1 minute cooking with a microwave oven (product name: MM-M301, manufactured by LG Electronics, Inc., Korea) for 1 minute.
*상기 표 1에서 실시예 1 내지 실시예 3에서 제조한 실험군의 버섯과 굴을 포함하는 죽과 대조군에 대한 맛, 전체적인 기호도 등의 관능검사에 대한 수치는 패널 점수의 총합을 패널수로 나눈 후 소수 둘째 자리에서 반올림한 것으로서 수치가 높을수록 관능성이 우수함을 의미한다.
* In Table 1, the values of sensory evaluation such as taste and overall acceptability of the mushroom and oysters of the experimental group prepared in Examples 1 to 3 for porridge and control group were obtained by dividing the sum of panel scores by the number of panels It is rounded to the nearest two decimal places, and the higher the number, the better the sensuality.
상기 표 1에서 실시예 1 내지 실시예 3에서 제조한 버섯과 굴을 포함하는 죽에 대한 맛, 전체적인 기호도 등의 관능검사에 대한 수치는 시중에서 판매되고 있는 죽과 대비시 관능성이 좋아 상품으로서의 가치가 우수함을 알 수 있었다.
In Table 1, the values of the sensory evaluation such as taste and overall taste of the porridge including the mushrooms and oysters prepared in Examples 1 to 3 were superior to those of commercially available porridge, And the value was excellent.
<실시예 4-1>≪ Example 4-1 >
전처리 곡류 100중량부에 대하여 부재료로써 버섯 1중량부, 굴 1중량부, 양파 1중량부, 당근 0.5중량부, 참기름 0.05중량부, 정제염 0.1중량부, 조개엑기스 1중량부, 정제수 10중량부 및 금앵자추출액 1중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻었다.1 part by weight of oyster, 1 part by weight of onion, 0.5 part by weight of carrot, 0.05 part by weight of sesame oil, 0.1 part by weight of purified salt, 1 part by weight of shellfish extract, 10 parts by weight of purified water, And 1 part by weight of an extract of Angelica keiskei koidz. Were added and stirred at 300 rpm for 2 hours to obtain a mixture.
혼합물을 레토르트 용기에 충진한 후 4℃의 온도에서 2시간 동안 냉각시켜 버섯과 굴을 포함하는 죽을 제조하였다.The mixture was filled in a retort container and then cooled at a temperature of 4 DEG C for 2 hours to prepare a porridge containing mushroom and oyster.
상기에서 전처리 곡류는 쌀을 쌀 중량 대비 3배의 물(water)에 넣고 55℃에서 20분 동안 끓인 후 25℃의 온도가 되도록 냉각시켜 얻은 것을 사용하였다.In the above, the pretreated grains were obtained by adding rice into water of three times the weight of rice, boiling at 55 ° C for 20 minutes, and cooling to 25 ° C.
상기에서 버섯은 표고버섯을 수세 후 이물질을 제거하고 말린 다음 상기 표고버섯을 프라이팬(fry pan)에 넣고 식용유로써 대두유를 상기 버섯 중량 대비 20％를 첨가한 후 45℃에서 7분 동안 볶은 것을 사용하였다.The shiitake mushroom was washed with water and then dried. Then, the shiitake mushroom was placed in a fry pan. Soybean oil was added as a cooking oil to 20% of the weight of the mushroom and roasted at 45 ° C for 7 minutes .
상기에서 굴은 굴을 수세 후 이물질을 제거하고 말린 다음 상기 굴을 프라이팬(fry pan)에 넣고 식용유를 상기 굴 중량 대비 10％를 첨가한 후 45℃에서 5분 동안 볶은 것을 사용하였다.The oysters were washed with oysters and then dried. Then, the oysters were placed in a fry pan, 10% of the cooking oil was added to the oyster weight, and the oysters were roasted at 45 ° C for 5 minutes.
상기에서 조개엑기스는 모시조개로부터 얻은 조갯살과 조개껍질이 3:1의 중량비로 혼합된 혼합물을 상기 혼합물 중량 대비 8배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 30％가 되도록 추출하고 여과포로 여과하여 얻은 것을 사용하였다.In the above, the shellfish extract was added to the purified water in an amount of 8 times as much as the weight of the mixture, and the mixture was mixed at a weight ratio of 3: 1 in the shellfish shell and shell shell obtained from the shellfish shell, Was used.
상기에서 금앵자추출액은 수세 후 이물질을 제거하고 20mmm 크기로 절단한 금앵자를 금앵자 중량 대비 10배량의 정제수에 첨가하고 상압, 105℃에서 최초 정제수의 부피 대비 25％가 되도록 추출하고 여과지로 여과한 것을 사용하였다.
In the above, the gold skein extract was washed with water, and the granules cut to a size of 20 mm were added to purified water having a volume of 10 times the weight of the skein, and the squeezed water was extracted with 25% of the volume of the original purified water at 105 ° C under atmospheric pressure. .
<실시예 4-2>≪ Example 4-2 >
전처리 곡류 100중량부에 대하여 부재료로써 버섯 10중량부, 굴 10중량부, 양파 5중량부, 당근 5중량부, 참기름 1중량부, 정제염 0.5중량부, 조개엑기스 5중량부, 정제수 40중량부 및 금앵자추출액 5중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻는 것을 제외하고는 상기 <실시예 4-1>과 동일한 방법으로 버섯과 굴을 포함하는 죽을 제조하였다.
10 parts by weight of mushroom, 10 parts by weight of oyster, 5 parts by weight of onion, 5 parts by weight of carrot, 1 part by weight of sesame oil, 0.5 part by weight of purified salt, 5 parts by weight of shellfish extract, 40 parts by weight of purified water, And 5 parts by weight of an extract of Angelica keiskei koidz. Were added to the mixture and stirred at 300 rpm for 2 hours to obtain a mixture. In the same manner as in <Example 4-1>, a porridge containing mushroom and oyster was prepared.
<실시예 4-3><Example 4-3>
전처리 곡류 100중량부에 대하여 부재료로써 버섯 20중량부, 굴 20중량부, 양파 10중량부, 당근 10중량부, 참기름 3중량부, 정제염 1중량부, 조개엑기스 10중량부, 정제수 80중량부 및 금앵자추출액 10중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻는 것을 제외하고는 상기 <실시예 4-1>과 동일한 방법으로 버섯과 굴을 포함하는 죽을 제조하였다.
20 parts by weight of mushroom, 20 parts by weight of oysters, 10 parts by weight of onion, 10 parts by weight of carrot, 3 parts by weight of sesame oil, 1 part by weight of purified salt, 10 parts by weight of shellfish extract, 80 parts by weight of purified water, Except that 10 parts by weight of the extract of Angelica keiskei koidz. Was added to the mixture and stirred at 300 rpm for 2 hours to obtain a mixture, and a porridge containing mushroom and oyster was prepared in the same manner as in <Example 4-1>.
<실시예 5-1>≪ Example 5-1 >
전처리 곡류 100중량부에 대하여 부재료로써 버섯 1중량부, 굴 1중량부, 양파 1중량부, 당근 0.5중량부, 참기름 0.05중량부, 정제염 0.1중량부, 조개엑기스 1중량부, 정제수 10중량부 및 노니추출액 1중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻었다.1 part by weight of oyster, 1 part by weight of onion, 0.5 part by weight of carrot, 0.05 part by weight of sesame oil, 0.1 part by weight of purified salt, 1 part by weight of shellfish extract, 10 parts by weight of purified water, 1 part by weight of the noni extract was added and stirred at 300 rpm for 2 hours to obtain a mixture.
혼합물을 레토르트 용기에 충진한 후 4℃의 온도에서 2시간 동안 냉각시켜 버섯과 굴을 포함하는 죽을 제조하였다.The mixture was filled in a retort container and then cooled at a temperature of 4 DEG C for 2 hours to prepare a porridge containing mushroom and oyster.
상기에서 전처리 곡류는 쌀을 쌀 중량 대비 3배의 물(water)에 넣고 55℃에서 20분 동안 끓인 후 25℃의 온도가 되도록 냉각시켜 얻은 것을 사용하였다.In the above, the pretreated grains were obtained by adding rice into water of three times the weight of rice, boiling at 55 ° C for 20 minutes, and cooling to 25 ° C.
상기에서 버섯은 표고버섯을 수세 후 이물질을 제거하고 말린 다음 상기 표고버섯을 프라이팬(fry pan)에 넣고 식용유로써 대두유를 상기 버섯 중량 대비 20％를 첨가한 후 45℃에서 7분 동안 볶은 것을 사용하였다.The shiitake mushroom was washed with water and then dried. Then, the shiitake mushroom was placed in a fry pan. Soybean oil was added as a cooking oil to 20% of the weight of the mushroom and roasted at 45 ° C for 7 minutes .
상기에서 굴은 굴을 수세 후 이물질을 제거하고 말린 다음 상기 굴을 프라이팬(fry pan)에 넣고 식용유를 상기 굴 중량 대비 10％를 첨가한 후 45℃에서 5분 동안 볶은 것을 사용하였다.The oysters were washed with oysters and then dried. Then, the oysters were placed in a fry pan, 10% of the cooking oil was added to the oyster weight, and the oysters were roasted at 45 ° C for 5 minutes.
상기에서 조개엑기스는 모시조개로부터 얻은 조갯살과 조개껍질이 3:1의 중량비로 혼합된 혼합물을 상기 혼합물 중량 대비 8배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 30％가 되도록 추출하고 여과포로 여과하여 얻은 것을 사용하였다.In the above, the shellfish extract was added to the purified water in an amount of 8 times as much as the weight of the mixture, and the mixture was mixed at a weight ratio of 3: 1 in the shellfish shell and shell shell obtained from the shellfish shell, Was used.
상기에서 노니추출액은 수세 후 이물질을 제거하고 20mmm 크기로 절단한 노니를 노니 중량 대비 10배량의 정제수에 첨가하고 상압, 105℃에서 최초 정제수의 부피 대비 25％가 되도록 추출하고 여과지로 여과한 것을 사용하였다.
In the above, the noni extract was washed with water, and the noni was cut to a size of 20 mm. The noni extract was added to purified water having a volume of 10 times the weight of the noni extract. The extract was extracted with 25% Respectively.
<실시예 5-2>≪ Example 5-2 >
전처리 곡류 100중량부에 대하여 부재료로써 버섯 10중량부, 굴 10중량부, 양파 5중량부, 당근 5중량부, 참기름 1중량부, 정제염 0.5중량부, 조개엑기스 5중량부, 정제수 40중량부 및 노니추출액 5중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻는 것을 제외하고는 상기 <실시예 5-1>과 동일한 방법으로 버섯과 굴을 포함하는 죽을 제조하였다.
10 parts by weight of mushroom, 10 parts by weight of oyster, 5 parts by weight of onion, 5 parts by weight of carrot, 1 part by weight of sesame oil, 0.5 part by weight of purified salt, 5 parts by weight of shellfish extract, 40 parts by weight of purified water, Except that 5 parts by weight of the noni extract was added and stirring was carried out at 300 rpm for 2 hours to obtain a mixture, and the mushroom and the oyster were prepared in the same manner as in <Example 5-1>.
<실시예 5-3>≪ Example 5-3 >
전처리 곡류 100중량부에 대하여 부재료로써 버섯 20중량부, 굴 20중량부, 양파 10중량부, 당근 10중량부, 참기름 3중량부, 정제염 1중량부, 조개엑기스 10중량부, 정제수 80중량부 및 노니추출액 10중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻는 것을 제외하고는 상기 <실시예 5-1>과 동일한 방법으로 버섯과 굴을 포함하는 죽을 제조하였다.
20 parts by weight of mushroom, 20 parts by weight of oysters, 10 parts by weight of onion, 10 parts by weight of carrot, 3 parts by weight of sesame oil, 1 part by weight of purified salt, 10 parts by weight of shellfish extract, 80 parts by weight of purified water, Except that 10 parts by weight of the noni extract was added and stirred at 300 rpm for 2 hours to obtain a mixture.
<실시예 6-1>≪ Example 6-1 >
전처리 곡류 100중량부에 대하여 부재료로써 버섯 1중량부, 굴 1중량부, 양파 1중량부, 당근 0.5중량부, 참기름 0.05중량부, 정제염 0.1중량부, 조개엑기스 1중량부, 정제수 10중량부 및 금앵자추출액과 노니추출액의 혼합 추출액 1중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻었다.1 part by weight of oyster, 1 part by weight of onion, 0.5 part by weight of carrot, 0.05 part by weight of sesame oil, 0.1 part by weight of purified salt, 1 part by weight of shellfish extract, 10 parts by weight of purified water, 1 part by weight of a mixed extract of gold extract and noni extract was added and stirred at 300 rpm for 2 hours to obtain a mixture.
혼합물을 레토르트 용기에 충진한 후 4℃의 온도에서 2시간 동안 냉각시켜 버섯과 굴을 포함하는 죽을 제조하였다.The mixture was filled in a retort container and then cooled at a temperature of 4 DEG C for 2 hours to prepare a porridge containing mushroom and oyster.
상기에서 전처리 곡류는 쌀을 쌀 중량 대비 3배의 물(water)에 넣고 55℃에서 20분 동안 끓인 후 25℃의 온도가 되도록 냉각시켜 얻은 것을 사용하였다.In the above, the pretreated grains were obtained by adding rice into water of three times the weight of rice, boiling at 55 ° C for 20 minutes, and cooling to 25 ° C.
상기에서 버섯은 표고버섯을 수세 후 이물질을 제거하고 말린 다음 상기 표고버섯을 프라이팬(fry pan)에 넣고 식용유로써 대두유를 상기 버섯 중량 대비 20％를 첨가한 후 45℃에서 7분 동안 볶은 것을 사용하였다.The shiitake mushroom was washed with water and then dried. Then, the shiitake mushroom was placed in a fry pan. Soybean oil was added as a cooking oil to 20% of the weight of the mushroom and roasted at 45 ° C for 7 minutes .
상기에서 굴은 굴을 수세 후 이물질을 제거하고 말린 다음 상기 굴을 프라이팬(fry pan)에 넣고 식용유를 상기 굴 중량 대비 10％를 첨가한 후 45℃에서 5분 동안 볶은 것을 사용하였다.The oysters were washed with oysters and then dried. Then, the oysters were placed in a fry pan, 10% of the cooking oil was added to the oyster weight, and the oysters were roasted at 45 ° C for 5 minutes.
상기에서 조개엑기스는 모시조개로부터 얻은 조갯살과 조개껍질이 3:1의 중량비로 혼합된 혼합물을 상기 혼합물 중량 대비 8배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 30％가 되도록 추출하고 여과포로 여과하여 얻은 것을 사용하였다.In the above, the shellfish extract was added to the purified water in an amount of 8 times as much as the weight of the mixture, and the mixture was mixed at a weight ratio of 3: 1 in the shellfish shell and shell shell obtained from the shellfish shell, Was used.
상기에서 금앵자추출액은 <실시예 4-1>에 기재된 방법으로 얻은 것을 사용하였고, 노니추출액은 <실시예 5-1>에 기재된 방법으로 얻은 것을 사용하였다.
In the above, the gold skein extract was obtained by the method described in <Example 4-1>, and the noni extract was obtained by the method described in <Example 5-1>.
<실시예 6-2>≪ Example 6-2 >
전처리 곡류 100중량부에 대하여 부재료로써 버섯 10중량부, 굴 10중량부, 양파 5중량부, 당근 5중량부, 참기름 1중량부, 정제염 0.5중량부, 조개엑기스 5중량부, 정제수 40중량부 및 금앵자추출액과 노니추출액의 혼합 추출액 5중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻는 것을 제외하고는 상기 실시예 6-1과 동일한 방법으로 버섯과 굴을 포함하는 죽을 제조하였다.
10 parts by weight of mushroom, 10 parts by weight of oyster, 5 parts by weight of onion, 5 parts by weight of carrot, 1 part by weight of sesame oil, 0.5 part by weight of purified salt, 5 parts by weight of shellfish extract, 40 parts by weight of purified water, Except that 5 parts by weight of a mixed extract of a gold-cheek extract and a noni extract was added and stirred at 300 rpm for 2 hours to obtain a mixture.
<실시예 6-3>≪ Example 6-3 >
전처리 곡류 100중량부에 대하여 부재료로써 버섯 20중량부, 굴 20중량부, 양파 10중량부, 당근 10중량부, 참기름 3중량부, 정제염 1중량부, 조개엑기스 10중량부, 정제수 80중량부 및 금앵자추출액과 노니추출액의 혼합 추출액 10중량부를 첨가하고 300rpm으로 2시간 동안 교반시켜 혼합물을 얻는 것을 제외하고는 상기 실시예 6-1과 동일한 방법으로 버섯과 굴을 포함하는 죽을 제조하였다.
20 parts by weight of mushroom, 20 parts by weight of oysters, 10 parts by weight of onion, 10 parts by weight of carrot, 3 parts by weight of sesame oil, 1 part by weight of purified salt, 10 parts by weight of shellfish extract, 80 parts by weight of purified water, Except that 10 parts by weight of a mixed extract of a gold-cheek extract and a noni extract was added, and the mixture was stirred at 300 rpm for 2 hours to obtain a mixture.
상술한 바와 같이, 본 발명의 바람직한 실시예 및 시험예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.
본 발명은 버섯과 굴을 이외에 기호성을 충족시키는 다양한 부재료를 포함하는 죽은 버섯과 굴이 지니는 효과를 포함하고 있어 간식, 환자의 영양식이나 간편한 식사 대용식 이외에도 영양성분이 우수한 고급의 식품 형태로 제공할 수 있고, 죽의 재료로 사용하는 곡물, 버섯, 굴을 생산하는 농가와 지역사회의 경제적 이익 향상에도 기여할 수 있어 산업상 이용가능성이 있다.
The present invention includes dead mushrooms and oysters including various mushrooms and oysters that satisfy palatability in addition to mushrooms and oysters. Therefore, the present invention can provide a high-quality food having excellent nutritional characteristics in addition to snacks, patient nutrition formulas, It can be used industrially because it can contribute to the economic benefit of farmers and local communities producing cereals, mushrooms and oysters used as porridge ingredients.
Claims (4)
전처리 곡류는 쌀, 보리, 수수, 귀리, 기장, 콩, 조, 녹두, 옥수수 중에서 선택된 어느 하나 이상의 곡류를 곡류 중량 대비 1∼5배의 물(water)에 넣고 40∼60℃에서 10∼30분 동안 끓인 후 냉각시켜 얻은 것이고;
버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상이고;
야채는 당근, 오이, 호박, 배추, 무청, 파, 미나리, 부추, 브로컬리, 셀러리, 피망, 파프리카 중에서 선택된 어느 하나 이상이고;
식용유지는 참기름, 들기름, 콩기름, 옥수수기름, 땅콩기름, 고추씨기름, 쌀겨기름, 해바라기씨유, 포도씨유, 올리브유, 카놀라유, 면실유 중에서 선택된 어느 하나 이상이고;
조개엑기스는 조갯살 또는 조개껍질 중에서 선택된 어느 하나 이상의 성분을 상기 성분 중량 대비 5∼20배량의 정제수에 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출하고 여과하여 얻은 것 임을 특징으로 하는 버섯과 굴을 포함하는 죽.The method of claim 1,
The preprocessed grains are prepared by adding one or more grains selected from rice, barley, sorghum, oats, millet, soybean, mung bean and corn to 1 to 5 times of the weight of the cereal weight and stirring at 40 to 60 ° C for 10 to 30 minutes Boiling and cooling;
The mushroom is any one or more selected from shiitake mushrooms, soy mushrooms, shiitake mushrooms, enoki mushrooms, chaga mushrooms, Cordyceps sinensis, roe deer mushrooms, matsutake mushrooms, matsutake mushrooms, oyster mushrooms and ganoderma lucidum mushrooms;
The vegetable is at least one selected from carrots, cucumbers, squash, cabbage, squid, squid, parsley, leek, broccoli, celery, bell pepper, paprika;
The edible oil is at least one selected from sesame oil, perilla oil, soybean oil, corn oil, peanut oil, red pepper seed oil, rice bran oil, sunflower seed oil, grape seed oil, olive oil, canola oil and cottonseed oil;
Clam extract is obtained by adding any one or more components selected from clam or clam shell to 5-20 times the weight of the ingredient to purified water, and extracting and filtering at 80-120 ° C to 5-50% of the volume of the first purified water. Porridge containing mushrooms and oysters characterized by.
상기의 혼합물을 용기에 충진한 후 냉각시키는 단계를 포함하는 버섯과 굴을 포함하는 죽의 제조방법.1 to 20 parts by weight of oyster, 1 to 20 parts by weight of oysters, 1 to 10 parts by weight of onion, 0.5 to 10 parts by weight of vegetables, 0.05 to 5 parts by weight of edible oil, 0.1 to 3 parts by weight of purified salt 1 to 10 parts by weight of shellfish extract and 10 to 80 parts by weight of purified water are added and stirred to obtain a mixture;
Wherein the mixture is filled in a container and then cooled.
전처리 곡류는 쌀, 보리, 수수, 귀리, 기장, 콩, 조, 녹두, 옥수수 중에서 선택된 어느 하나 이상의 곡류를 곡류 중량 대비 1∼5배의 물(water)에 넣고 40∼60℃에서 10∼30분 동안 끓인 후 냉각시켜 얻은 것이고;
버섯은 표고버섯, 목이버섯, 석이버섯, 팽이버섯, 차가버섯, 동충하초, 노루궁뎅이 버섯, 송이버섯, 새송이버섯, 느타리버섯, 영지버섯 중에서 선택된 어느 하나 이상의 버섯을 아무런 처리도 하지 않은 생것(raw), 볶은 것 또는 구운 것이고;
굴은 수세 후 아무런 처리도 하지 않은 생것(raw), 볶은 것 또는 구운 것이고;
야채는 당근, 오이, 호박, 배추, 무청, 파, 미나리, 부추, 브로컬리, 셀러리, 피망, 파프리카 중에서 선택된 어느 하나 이상이고;
식용유지는 참기름, 들기름, 콩기름, 옥수수기름, 땅콩기름, 고추씨기름, 쌀겨기름, 해바라기씨유, 포도씨유, 올리브유, 카놀라유, 면실유 중에서 선택된 어느 하나 이상이고;
조개엑기스는 조갯살 또는 조개껍질 중에서 선택된 어느 하나 이상의 성분을 상기 성분 중량 대비 5∼20배량의 정제수에 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 5∼50％가 되도록 추출하고 여과하여 얻은 것 임을 특징으로 하는 버섯과 굴을 포함하는 죽의 제조방법.The method of claim 3,
The preprocessed grains are prepared by adding one or more grains selected from rice, barley, sorghum, oats, millet, soybean, mung bean and corn to 1 to 5 times of the weight of the cereal weight and stirring at 40 to 60 ° C for 10 to 30 minutes Boiling and cooling;
The mushroom is a raw raw mushroom selected from the group consisting of mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, Roasted or roasted;
Oysters are raw, roasted or baked without any treatment after washing;
The vegetable is at least one selected from carrots, cucumbers, squash, cabbage, squid, squid, parsley, leek, broccoli, celery, bell pepper, paprika;
The edible oil is at least one selected from sesame oil, perilla oil, soybean oil, corn oil, peanut oil, red pepper seed oil, rice bran oil, sunflower seed oil, grape seed oil, olive oil, canola oil and cottonseed oil;
The shellfish extract is obtained by adding at least one component selected from the mackerel shell or the shell shell to 5 to 20 times the amount of the purified water of the above component weight, extracting it at 80 to 120 캜 so as to be 5 to 50% ≪ / RTI > characterized in that it comprises a mushroom and an oyster.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120056736A KR101416084B1 (en) | 2012-05-29 | 2012-05-29 | Rice gruel comprising mushroom and oyster and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120056736A KR101416084B1 (en) | 2012-05-29 | 2012-05-29 | Rice gruel comprising mushroom and oyster and manufacturing method thereof |
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| Publication Number | Publication Date |
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| KR20130133466A true KR20130133466A (en) | 2013-12-09 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160103307A (en) | 2015-02-24 | 2016-09-01 | 강릉원주대학교산학협력단 | Haesongi mushroom rice porridge and manufacturing method thereof |
| CN107616240A (en) * | 2017-11-02 | 2018-01-23 | 蚌埠清菲农业科技有限公司 | A kind of Snakegourd Fruit ready-mixed oil and preparation method thereof |
| KR102159179B1 (en) * | 2020-05-15 | 2020-09-23 | 안미정 | Food additive of the using mussel |
| CN112410228A (en) * | 2020-11-18 | 2021-02-26 | 山西运奕道生物科技有限公司 | Culture of inonotus obliquus biotransformation mycelium and application in reducing blood sugar |
| KR20220071752A (en) * | 2020-11-24 | 2022-05-31 | 대한민국(농촌진흥청장) | Process for preparing porridge comprising high mineral content |
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| CN108719767A (en) * | 2018-05-28 | 2018-11-02 | 袁翠华 | A kind of sweet tea congee and preparation method thereof |
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| KR20040033500A (en) * | 2002-10-14 | 2004-04-28 | 손종업 | Manufacturing method of instant porridge using natural seasoning |
| KR100733786B1 (en) | 2005-07-28 | 2007-07-02 | 김융한 | Cereal using marine products and manufacturing process of the same |
| KR20090132258A (en) * | 2008-06-20 | 2009-12-30 | 목포대학교산학협력단 | Method for producing instant lyophilized porridge |
| KR101138686B1 (en) | 2009-09-18 | 2012-04-19 | 한국농수산대학 산학협력단 | A process for preparing sugar-free gruel: this gruel is not to swollen and solidified |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160103307A (en) | 2015-02-24 | 2016-09-01 | 강릉원주대학교산학협력단 | Haesongi mushroom rice porridge and manufacturing method thereof |
| CN107616240A (en) * | 2017-11-02 | 2018-01-23 | 蚌埠清菲农业科技有限公司 | A kind of Snakegourd Fruit ready-mixed oil and preparation method thereof |
| KR102159179B1 (en) * | 2020-05-15 | 2020-09-23 | 안미정 | Food additive of the using mussel |
| CN112410228A (en) * | 2020-11-18 | 2021-02-26 | 山西运奕道生物科技有限公司 | Culture of inonotus obliquus biotransformation mycelium and application in reducing blood sugar |
| CN112410228B (en) * | 2020-11-18 | 2023-04-07 | 山西运奕道生物科技有限公司 | Culture of inonotus obliquus biotransformation mycelium and application in reducing blood sugar |
| KR20220071752A (en) * | 2020-11-24 | 2022-05-31 | 대한민국(농촌진흥청장) | Process for preparing porridge comprising high mineral content |
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