KR20140000015A - Manufacturing method of herb boogak and herb boogak manufactured by the same - Google Patents
Manufacturing method of herb boogak and herb boogak manufactured by the same Download PDFInfo
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- KR20140000015A KR20140000015A KR1020120067107A KR20120067107A KR20140000015A KR 20140000015 A KR20140000015 A KR 20140000015A KR 1020120067107 A KR1020120067107 A KR 1020120067107A KR 20120067107 A KR20120067107 A KR 20120067107A KR 20140000015 A KR20140000015 A KR 20140000015A
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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
- 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
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a method for producing a herbal incidence and a herbal incidence produced by the same, using any one selected from the group consisting of wormwood leaves, thistle leaves, cucumber leaves, Angelica leaf, arbor leaf, dandelion leaf and mulberry leaf using EM active liquid Washing (step 1); Applying glutinous rice paste to the washed herb plant leaves (step 2); Preparing a herbal incidence by drying the herb plant leaf to which the glutinous rice paste is applied (step 3); And packaging the hub reliefs (step 4); It is characterized in that the manufacturing, including the herbal incidence according to the present invention can be safely ingested by removing the harmful bacteria as well as foreign substances by washing with EM active liquid, by producing a glutinous rice paste using a broth of herb plant leaves There is an effect that can remove the bitter taste, there is an advantage that can prevent the adult disease by ingesting the herbal incidence of the present invention.
Description
The present invention relates to a method for producing a herbal incidence and the herbal incidence produced by the same, more specifically, herbs (herb) by washing the mugwort leaf, thistle leaf, cucumber leaf, Angelica leaf, aralia leaf, dandelion leaf, mulberry leaf with EM active liquid ) It is possible to remove harmful bacteria as well as foreign substances in the leaves, and to produce a herbal incidence that can remove the bitter taste by producing glutinous rice paste using broth and the herbal incidence produced thereby.
As various attempts have been made for the globalization of Korean food, interest in incidence is growing as well-being food and health food.
Incidence is a side dish made by laver, kelp, glutinous rice flour and dried in oil. Since the incidence does not use sugars in traditional foods, it can be used as a side dish or corrosion, suitable for fiber intake, and can be used as a convenient convenience food and emergency food.
Korean Patent Registration No. 10-0345935 (2002.10.31.) Proposes a method of preparing gimbugak, which has a crisp texture after frying.
In recent years, researches are being actively conducted to prepare reliefs using various raw materials in addition to gimbugak.
Korean Patent Registration No. 10-0947666 (2010.03.17.) Discloses a seedling leaf composition and its manufacturing method.
The ramie leaf incidence can remove foreign substances in the ramie leaf by putting the ramie leaf in an aqueous solution of sodium chloride, but there is a problem that harmful bacteria are not removed, and the ramie leaf incidence has a bitter taste.
The present inventors can remove not only foreign substances in the herb leaf but also harmful bacteria by washing the mugwort leaf, thistle leaf, cucumber leaf, donkey leaf, arbor leaf, dandelion leaf and mulberry leaf with EM active solution, and using glutinous rice paste We have developed a method of manufacturing herbal incidence that can remove bitter taste.
An object of the present invention is to remove harmful bacteria as well as foreign substances in the herb leaf by washing the mugwort leaf, thistle leaf, cucumber leaf, donkey leaf, arbor leaf, dandelion leaf, mulberry leaf with EM active liquid, using broth It is to provide a manufacturing method of the herbal incidence that can remove the bitter taste by producing glutinous rice paste and the herbal incidence produced thereby.
In order to achieve the above object, the present invention provides the following means.
The present invention comprises the steps of washing with any one selected from the group consisting of wormwood leaves, thistle leaves, cucumber leaves, Angelica leaves, arbor leaf, dandelion leaves and mulberry leaves using an EM active solution (step 1); Applying glutinous rice paste to the washed herb plant leaves (step 2); Preparing a herbal incidence by drying the herb plant leaf to which the glutinous rice paste is applied (step 3); And packaging the hub reliefs (step 4); It provides a method for producing a hub incidence comprising a.
In step 1, the EM active liquid is mixed with 5 to 10 parts by weight of sugar and 1 to 5 parts by weight of the useful microorganism (EM) stock solution based on 100 parts by weight of water and incubated for 20 to 25 days at a temperature of 30 to 40 ℃, proliferation It characterized in that the manufacturing.
In step 1, 0.1 to 0.2 parts by weight of the EM active liquid is mixed with 100 parts by weight of water to make an EM active liquid diluent, and the mugwort leaf, thistle leaf, cucumber leaf, Angelica leaf, arbor leaf, dandelion leaf and the EM active liquid diluent It is characterized in that any one selected from the group consisting of mulberry leaves for 2 to 5 minutes.
In the step 2, the glutinous rice paste is characterized in that by mixing 75 ~ 100 parts by weight broth with respect to 100 parts by weight of glutinous rice powder and heated for 30-40 minutes at a temperature of 95 ~ 100 ℃.
The broth is mixed with 0.4 to 0.6 parts by weight of kelp, 0.8 to 1 part by weight of barley shrimp, 7 to 9 parts by weight of radish, 4 to 6 parts by weight of onion, and 0.8 to 1 parts by weight of garlic, and 80 to 100 ° C. It is characterized by manufacturing by heating for 2 to 3 hours at a temperature of.
Step 3 is characterized in that for drying the glutinous herb leaf is applied to herb plant leaves 5 to 8% by weight of moisture.
In addition, the present invention provides a hub relief characterized in that the manufacturing method.
Herbal relief according to the present invention can be safely ingested by removing the harmful bacteria as well as foreign substances by washing with EM active liquid, there is an effect that can remove the bitter taste of the herb plant leaves by preparing glutinous rice using broth.
In addition, there is an advantage that can prevent the adult disease by ingesting the herbal incidence of the present invention.
Hereinafter, the present invention will be described in detail.
First, the manufacturing method of the hub relief according to the present invention will be described.
Method for producing a hub relief of the present invention,
Washing any one selected from the group consisting of wormwood leaves, thistle leaves, cucumber leaves, donkey leaves, arbor leaves, dandelion leaves and mulberry leaves using an EM active solution (step 1);
Applying glutinous rice paste to the washed herb plant leaves (step 2);
Preparing a herbal incidence by drying the herb plant leaf to which the glutinous rice paste is applied (step 3); And
Packing the hub incidence (step 4);
.
Step 1 is to remove any harmful substances as well as foreign substances by washing any one selected from the group consisting of wormwood leaves, thistle leaves, cucumber leaves, Angelica leaves, arbor leaves, dandelion leaves and mulberry leaves using an EM (Effective Micro-organism) active solution. Step.
The EM active liquid is prepared by mixing 5 to 10 parts by weight of sugar and 1 to 5 parts by weight of a useful microorganism (EM) stock solution with respect to 100 parts by weight of water and incubating and propagating for 20 to 25 days at a temperature of 30 to 40 ℃.
The useful microorganism (EM) is to improve the antioxidant function by using microorganisms related to the fermentation of food, such as yeast, lactic acid bacteria, yeast bacteria, photosynthetic bacteria, and also have anti-corruption effects, such as lactic acid bacteria, filamentous fungi, actinomycetes, yeast bacteria, photosynthetic bacteria, yeast bacteria, etc. It is a complex that brought together useful microorganisms and made them symbiotic. Lactobacillus is a type of bacteria that acts to convert sugar into lactic acid and coexists well with other microorganisms, which not only helps human health but also affects formal function, immune function, anti-tumor, cholesterol inhibition, It acts to regulate blood pressure, so it inhibits harmful bacteria and plays a role in propagating good bacteria. Filamentous fungi are fungi that are easily seen by the human eye, and unlike yeast, they produce a lot of mycelia and spores. Some fungi are bad, but many are useful, such as Aspergillus Glaucus. In the useful microorganism, like yeast, it produces various bioactive substances such as amino acids and polysaccharides, and also helps the growth of yeast. In addition, actinomycetes produce physiologically active substances such as antibiotics, and yeast is a fungus that is indispensable for human life, and also produces bioactive substances such as amino acids and polysaccharides.
0.1 to 0.2 parts by weight of the EM active liquid is mixed with 100 parts by weight of water to make an EM active liquid dilution, and the diluent of the EM active liquid from the group consisting of the mugwort leaf, thistle leaf, cucumber leaf, Angelica leaf, arbor leaf, dandelion leaf and mulberry leaf By immersing any one selected for 2 to 5 minutes, it is possible to remove not only foreign substances in the herb plant leaves, but also harmful bacteria.
Mugwort is effective in gastrointestinal diseases, chronic hepatitis, anemia, asthma, headache, neuralgia, rheumatism, arteriosclerosis, high blood pressure, fatigue recovery, menstrual irregularities, cleanse dirty blood, replenishes insufficient blood and helps blood circulation It drives away the cold and keeps you warm.
The thistle helps blood circulation, and is effective for liver diseases such as bruises, swells, boils, hepatitis, jaundice, gallstones, bile secretion, constitution improvement, anti-inflammatory, sulfated action, antiviral substances, milk secretion, breast cancer It is also effective for tumors of the back, good for high blood pressure, and is used for the treatment of pneumonia, bronchitis, runny nose and cold.
Ogapi has a leukemia inhibitory effect, not only lowers cholesterol levels, but also has an effect of increasing prostate activity and seminal vesicles, increases T-years, inhibits gastric ulcers, lowers blood sugar, suppresses liver hypertrophy, and increases cellular activity. It works.
The donkey has a blood-forming effect of producing blood when there is insufficient blood, has a strong anti-cancer effect and a blood pressure-lowering effect, and pharmacologically promotes blood flow in coronary arteries and stimulates red blood cell production, and controls uterine function. Action, sedation, analgesic, antibacterial, diarrhea and vitamin E deficiency treatment action is used as anemia, analgesic, tonic, pain and gynecological drugs.
The arrhythmia has anti-diabetic, anti-inflammatory, analgesic, antioxidant and anti-cancer effects, and acts as a gangjeong, lowers blood sugar and lowers blood lipids, so it is effective in diabetes, kidney disease and gastrointestinal diseases.
The dandelion acts as a diuretic, facilitates digestion, improves liver function, promotes bile secretion, and improves digestion of fat, and contains a significant amount of taurine, which is used to improve liver function.
The mulberry leaf is effective in anticancer action, cholesterol lowering, lipid metabolism improving action, body fat inhibition action, liver hypertrophy, fatty liver inhibition, thrombogenesis inhibition, hypoglycemic action, aging inhibitory, blood pressure lowering action, osteoporosis inhibitory, hangover relieve action.
Step 2 is a step of applying a glutinous rice paste to the thickness of 1 ~ 2㎜ on the washed herb plant leaves.
The glutinous rice paste is prepared by mixing 75-100 parts by weight of broth with respect to 100 parts by weight of glutinous rice flour and heating at a temperature of 95-100 ° C. for 30-40 minutes.
The broth is mixed with 0.4 to 0.6 parts by weight of kelp, 0.8 to 1 part by weight of barley shrimp, 7 to 9 parts by weight of radish, 4 to 6 parts by weight of onion, and 0.8 to 1 parts by weight of garlic, and 80 to 100 ° C. It is prepared by heating at a temperature of 2 to 3 hours.
Step 3 is a step of preparing the herbal relief by drying the glutinous herb leaf coated herb plant leaves to 5 to 8% by weight of water.
Step 4 is vacuum packaging the hub relief.
Consumers buy the incidence of herbs according to the present invention, fried and then eaten at home.
In addition, the present invention provides a hub relief prepared by the above manufacturing method. Herbal relief according to the present invention can be safely ingested by removing the harmful bacteria as well as foreign substances by washing with EM active liquid, there is an effect that can remove the bitter taste of the herb plant leaves by preparing glutinous rice using broth. In addition, there is an advantage that can prevent the adult disease by ingesting the herbal incidence of the present invention.
Herbal relief according to the present invention may be any of the leaves of native plants, as well as wormwood leaves, thistle leaves, cucumber leaves, Angelica leaves, arbor leaves, dandelion leaves and mulberry leaves.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
100 g of kelp, 200 g of barley shrimp, 1500 g of radish, 1000 g of onion, and 200 g of garlic were mixed with 20 L of water, and heated at 90 ° C. for 2 hours to prepare a broth.
2 g of the broth was mixed with 2000 g of glutinous rice flour and heated at a temperature of 100 ° C. for 40 minutes to prepare a glutinous rice paste.
8 parts by weight of sugar and 3 parts by weight of the useful microorganism (EM) stock solution were mixed with 100 parts by weight of water, and cultured and propagated at a temperature of 35 ° C. for 20 days to prepare an EM active solution.
0.1 parts by weight of the EM active liquid was mixed with 100 parts by weight of water to make an EM active liquid dilution, and wormwood leaves were immersed in the dilution of the EM active liquid for 3 minutes.
The glutinous rice paste was applied to the washed mugwort leaf with a thickness of 1 mm.
The mugwort leaf coated with glutinous rice grass was dried to have a water content of 6% by weight to prepare a mugwort leaf incidence.
Comparative Example 1
Instead of washing with the EM active solution in Example 1, salt and longevity were mixed to form a 4% sodium chloride aqueous solution, and the wormwood leaves were added to the sodium chloride composition solution by dipping and washing to remove foreign substances from the wormwood leaves and again by immersion washing in purified water. A mugwort leaf relief was prepared in the same manner as in Example 1 except that the sodium chloride was washed in a manner of removing sodium chloride.
[Experimental Example 1]
The antimicrobial activity of the mugwort leaf incidence prepared in Example 1 and Comparative Example 1 was measured and the results are shown in Table 1.
Through Table 1, it can be seen that the mugwort leaf incidence prepared in Example 1 according to the present invention has excellent antibacterial properties.
[Comparative Example 2]
Except for preparing glutinous rice paste using water instead of broth in Example 1 and the rest was the same as in Example 1 to prepare a mugwort leaf relief.
[Experimental Example 2]
In order to measure the sensory test on the mugwort leaf incidence prepared in Example 1 and Comparative Example 2, 20 adult men and women were evaluated for taste and aroma by a five-point scale method, and the average values of the measurement results are shown in Table 2. It was.
As shown in Table 2, the taste and aroma of the mugwort leaf incidence of Example 1 coated with glutinous rice paste prepared using broth was superior to the mugwort leaf incidence of Comparative Example 2 coated with glutinous rice paste prepared using water. Can be.
Claims (7)
Applying glutinous rice paste to the washed herb plant leaves (step 2);
Preparing a herbal incidence by drying the herb plant leaf to which the glutinous rice paste is applied (step 3); And
Packing the hub incidence (step 4);
Method of producing a herbal incidence comprising a.
The EM active liquid is prepared by mixing 5 to 10 parts by weight of sugar and 1 to 5 parts by weight of useful microorganism (EM) stock solution with respect to 100 parts by weight of water and incubating and propagating for 20 to 25 days at a temperature of 30 to 40 ° C. The manufacturing method of the hub relief.
0.1 to 0.2 parts by weight of the EM active liquid is mixed with 100 parts by weight of water to make an EM active liquid dilution, and the diluent of the EM active liquid from the group consisting of the wormwood leaf, thistle leaf, cucumber leaf, Angelica leaf, arbor leaf, dandelion leaf and mulberry leaf Method of producing a herbal incidence, characterized in that to immerse any one selected for 2 to 5 minutes.
The glutinous rice paste is a method of producing a herbal incidence, characterized in that by mixing 75 ~ 100 parts by weight broth with respect to 100 parts by weight of glutinous rice flour and heated for 30-40 minutes at a temperature of 95 ~ 100 ℃.
The broth is mixed with 0.4 to 0.6 parts by weight of kelp, 0.8 to 1 part by weight of barley shrimp, 7 to 9 parts by weight of radish, 4 to 6 parts by weight of onion, and 0.8 to 1 parts by weight of garlic, and 80 to 100 ° C. Method of producing a herbal incidence, characterized in that prepared by heating at a temperature of 2 to 3 hours.
The method of producing a herbal incidence, characterized in that to dry the glutinous rice plant-coated herb plant leaves to 5 to 8% by weight of water.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101435162B1 (en) * | 2014-01-16 | 2014-08-29 | 주식회사 씨월드 | Method for manufacturing fried food using deep ocean water |
| KR20200048423A (en) * | 2018-10-30 | 2020-05-08 | 고창군 | Composition for rubus coreanus boogak or foremost mugwork boogak and manufacturing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101435162B1 (en) * | 2014-01-16 | 2014-08-29 | 주식회사 씨월드 | Method for manufacturing fried food using deep ocean water |
| JP2015133951A (en) * | 2014-01-16 | 2015-07-27 | シー ワールド カンパニー，リミテッド | Method for manufacturing fried food using deep ocean water |
| KR20200048423A (en) * | 2018-10-30 | 2020-05-08 | 고창군 | Composition for rubus coreanus boogak or foremost mugwork boogak and manufacturing method thereof |
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