KR20140025818A - Method for manufacturing wonso-byung, and wonso-byung manufactured by the same - Google Patents

Abstract

The present invention provides a method for manufacturing wonso-byung and the wonso-byung manufactured by the same. The method for manufacturing wonso-byung according to an embodiment of the present invention comprises: a step for making mixed powder by adding at least one natural powder selected among the powder of a blueberry, a Rubus coreanus fruit, a mulberry leaf, and a sweet pumpkin to glutinous rice flour; a step for making a dough by mixing salt with the mixed powder and cooking in boiling water; and a step for pinching off 3-5 g of the dough and filling with a stuffing, thereafter making the wonso-byung. According to the present invention, natural ingredients including blueberry, etc. are mixed with the glutinous rice powder in the form of a power or hot water extract and made into the dough, then cooked to manufacture the wonso-byung. Accordingly, the wonso-byung has a functionality superior to the hot water extract and is usable after freezing, thereby capable of being distributed in a frozen state. [Reference numerals] (AA) Step for making mixed powder by adding at least one natural powder selected among the powder of blueberry, Rubus coreanus fruit, mulberry leaf, and sweet pumpkin to glutinous rice flour; (BB) Step for making dough by mixing salt with the mixed powder and cooking in boiling water; (CC) Step for pinching off 3-5 g of the dough and filling with stuffing, then making wonso-byung

Description

[0001] The present invention relates to a method for manufacturing a noxious substance containing natural ingredients and a method for manufacturing the same,

More particularly, the present invention relates to a method for manufacturing a nodule containing a natural ingredient, and more particularly to a method for producing a nodule containing natural ingredients such as a blueberry or the like, in the form of a powder or a hot water extract, The present invention relates to a method for manufacturing a necrotic body containing natural ingredients and a necrotic disease produced by the method.

Jokbyeong means a small rounded rice cake, which is made by kneading glutinous rice flour in a color, putting a cow (anchovy) into it, boiling it in a dendritic shape, and boiling it in a honey.

However, since the conventional method of manufacturing the stomachache uses conventional grains such as glutinous rice, a method of manufacturing stomachache using new natural ingredients is required in terms of spreading traditional foods.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for manufacturing an injection bottle using a natural component and a selected natural component which are beneficial for the production of an essential bottle.

In order to solve the above-described problems, the present invention provides a method for manufacturing a necrotic body containing natural ingredients, comprising the steps of: preparing a mixed powder by adding at least one natural powder selected from blueberry, bokbunja, mulberry leaf and pumpkin to glutinous rice flour; Mixing the prepared mixed powder with salt, and boiling in boiling water to prepare a dough; And removing the dough from the prepared dough by about 3 to 5 g and adding cow to the inside of the dough, followed by preparing a pre-morbid disease.

The present invention also provides a method for manufacturing a necrotic body containing natural ingredients, comprising the steps of: preparing a mixed powder by adding a hot water extract of blueberry or bokbunja to a glutinous rice powder; Mixing the prepared mixed powder with salt, and boiling in boiling water to prepare a dough; And removing the dough from the prepared dough by about 3 to 5 g and adding cow to the inside of the dough, followed by preparing a pre-morbid disease.

In one embodiment of the present invention, when the blueberry powder is added, the content of the blueberry powder is 10% by weight of the glutinous rice flour.

In one embodiment of the present invention, when the bokbunja powder, the mulberry leaf or the pumpkin powder is added, the content of the brambler powder, the mulberry leaf or the pumpkin powder is 5% by weight of the glutinous rice flour.

In one embodiment of the present invention, the ratio of the raw water to the raw water of the blueberry hot water extract is 1: 0.2, the ratio of the hot water extract of bokbunja is 1: 0.2 to 1: 1, and the cow is determined according to the kind of the natural powder.

Also, in one embodiment of the present invention, tapioca starch is added to the mixed powder in an amount of 5 to 10% by weight based on the weight of the glutinous rice powder.

In the present invention, natural ingredients such as blueberries are mixed into glutinous rice powder in the form of powder or hot-water extract, and the mixture is made into a raw paper form, and then the ingredi- ents are prepared in a manner such as by kneading. As a result, it is excellent in sensory characteristics as compared with hot-water extract liquid, and can be used even after freezing, so that frozen distribution is possible.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a step diagram of a method for manufacturing a noxious agent containing a natural component according to an embodiment of the present invention. FIG.
FIG. 2 is a step diagram of a method of manufacturing a stomachache according to an embodiment of the present invention.
3 is a photograph of a stomachache prepared according to an embodiment of the present invention.

Hereinafter, a method for manufacturing a nosocomial containing a natural component according to each of the embodiments of the present invention and a pre-existing disease caused by the method will be described with reference to the accompanying drawings.

The following examples are intended to illustrate the present invention and should not be construed as limiting the scope of the present invention. Accordingly, equivalent inventions performing the same functions as the present invention are also within the scope of the present invention.

In order to meet the above-mentioned need, the present invention provides an essential disease agent containing natural components such as blueberries. In the present invention, the natural component is a component extracted or sampled from fruits, plants, etc., for example, blueberries, bokbunja, mulberry leaves, and squash are provided as natural ingredient materials according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of a method for manufacturing a necrotic bottle containing a natural component according to an embodiment of the present invention.

Referring to FIG. 1, at least one natural powder selected from blueberry, bokbunja, mulberry leaf, and pumpkin is added to glutinous rice flour to prepare a mixed powder.

Thereafter, the prepared mixed powder is mixed with salt, boiled in boiling water to prepare a dough, about 3 to 5 g is removed from the dough, and the cow is put in the dough.

In the case of blueberry, 10% of the glutinous rice flour is suitable, and in the case of bokbunja, mulberry leaf, and pumpkin, 5% of the glutinous rice flour is used. % Is appropriate. The effect according to the content ratio of the natural component powder will be described in detail below. Also, tapioca starch of 5 to 10% by weight of the weight of the glutinous rice powder may be further added to the mixed powder.

Another embodiment of the present invention provides a method for providing a pre-existing disease by adding a natural ingredient in the form of a hot-water extract, not in a powder form.

FIG. 2 is a step diagram of a method of manufacturing a stomachache according to an embodiment of the present invention.

Referring to FIG. To the glutinous rice flour is added a hot water extract of blueberry or bokbunja to prepare a mixed powder. Thereafter, salt is mixed into the prepared mixed powder, the kneaded mixture is boiled in boiling water to prepare a dough, the dough is separated from the dough by about 3 to 5 g, and the cow is put in the dough. And a method for manufacturing a necrotic body containing natural ingredients.

In this case, the ratio of water to the stock solution of the blueberry hydrothermal extract is 1: 0.2, and the bokbunja hydrothermal extract is 1: 0.2 to 1: 1 is preferred.

The cow to be put in the kneaded dough is determined according to the kind of the natural powder, and the same dough additive as that of the dough additive is put into the kneaded cow so as to produce a knee disease as shown in Fig.

Experimental Example 1

Blueberries  powder

Table 1 shows the general characteristics of dough (dough) and stomach disease according to the addition amount of blueberry powder, and Table 2 shows the physical properties and sensory evaluation results of blueberry stool.

Analysis of blueberry powder content Blueberry powder
Addition amount (%) Dough Homeopathy (after eating) moisture
(%) Chromaticity moisture
(%) pH Sugar content
(Brix) Chromaticity L a b L a b 5 49.0 57.82 3.66 -3.11 56.3 4.1 9.2 51.28 2.48 0.79 10 49.4 55.24 3.83 -2.23 56.1 4.0 8.8 50.67 2.45 1.07 15 48.0 51.77 2.93 0.20 55.6 3.8 9.5 50.03 1.55 1.60 20 47.1 50.54 1.95 1.58 56.6 3.7 8.7 49.57 1.18 1.90 ⇒ Bottle weight: 5g, Small: Blueberry jam (about 0.5g)

 Blueberry Sickness Physical Characteristics and Sensuality Blueberry powder
Addition amount (%) Physical Characteristics Sensuality Hardness Adhesiveness Springness Cohesiveness Gumminess Chewiness Resilience (Hardness) (Adhesiveness) (Elasticity) (Coherent) (Adhesiveness) (Chewiness) (Resilience) 5 26.4 -9.4 0.95 0.63 16.7 15.9 0.20 4.1 b ^♩ 10 24.7 -10.9 0.93 0.61 15.0 13.9 0.18 4.4 a 15 29.4 -13.5 0.92 0.60 17.3 14.8 0.18 4.1 b 20 32.7 -16.2 0.91 0.59 19.2 17.5 0.18 4.0 b ⇒ Sensory: 5-point method (color, incense, taste, texture) ⇒ Time of investigation: Immediately immerse in Omiza blue diluent

Referring to the results of Tables 1 and 2, it can be seen that the blueberry powder is most excellent in the addition of 10% by weight of blueberry powder.

Experimental Example  2

Bramble powder

Analysis of the incidence of tuberculosis according to the content of bokbunja powder Bramble powder
Addition amount (%) Dough Homeopathy (after eating) moisture
(%) Chromaticity moisture
(%) pH Sugar content
(Brix) Chromaticity L a b L a b No additives 49.2 92.13 -0.33 3.82 55.7 4.8 9.0 70.85 0.50 2.31 5 50.4 62.45 6.95 -0.32 55.2 4.1 7.7 54.37 3.68 1.42 10 50.0 56.73 6.72 0.71 54.5 4.0 7.9 53.14 3.32 1.59 15 48.5 50.79 3.08 2.40 53.4 3.8 7.8 50.86 2.19 2.09 20 46.9 50.10 1.74 2.42 52.0 3.7 8.0 50.64 1.53 2.18

In the experiment, the weight of the stomach cancer was 5 g, and the weight of the brambly jam was 0.6 g.

Referring to the results of the experiment, the pH value of the disease decreased with increasing the amount of bokbun powder, and the red value a was higher when added with 5 ~ 10% of powder. Where L, a, and b are Lightness, Redness, and Yellowness, respectively.

Bergamot Bramble powder
Addition amount (%) Physical properties (TPA) Sensuality Hardness Adhesiveness Springness Cohesiveness Gumminess Chewiness Resilience (Hardness) (Adhesiveness) (Elasticity) (Coherent) (Adhesiveness) (Chewiness) (Resilience) No additives 24.3 3.3 0.98 0.81 19.5 19.2 0.39 3.5 d ^♩ 5 30.0 -16.1 0.95 0.61 18.2 17.3 0.18 4.7 a 10 28.1 -15.0 0.94 0.62 17.4 16.3 0.17 4.3 b 15 35.8 -21.0 0.92 0.58 20.6 19.1 0.16 4.0 c 20 51.1 -30.3 0.92 0.57 29.1 26.9 0.16 4.0 c ⇒ Sensory: 5-point method (color, incense, taste, texture) ⇒ Time of investigation: Immediately immerse in Omiza blue diluent
⇒ ^♩ DMRT (0.05) ⇒ Properties Test condition: Test speed 1mm / s, Distance 30%

Referring to the results of the experiment, it can be seen that when the brambly powder is added in an amount of 5 wt%, the physical properties of the disease are good and the sensory properties are excellent.

Experimental Example  3

Mulberry leaf powder

Table 5 shows the general characteristics of dough (mung bean) and mannose disease according to the addition amount of mulberry leaf powder, and Table 6 shows the physical properties and sensory evaluation results of mulberry leafy mite disease.

Mulberry leaf powder
Addition amount (%) Dough Homeopathy (after eating) moisture
(%) Chromaticity moisture
(%) pH Sugar content
(Brix) Chromaticity L a b L a b 5 51.4 67.79 -0.40 11.21 55.8 6.4 7.3 57.67 0.41 7.73 10 51.4 62.35 -0.02 9.82 54.6 6.5 7.0 54.75 0.34 6.12 15 51.6 58.14 0.02 8.12 57.1 6.6 6.7 54.08 0.31 5.65 20 50.5 55.93 0.13 7.23 56.2 6.5 6.5 53.33 0.17 5.32 ⇒ Bottle weight: 5g, Small: Audi jam (about 0.5g)

Mulberry leaf powder
Addition amount (%) Physical Characteristics Sensuality Hardness Adhesiveness Springness Cohesiveness Gumminess Chewiness Resilience (Hardness) (Adhesiveness) (Elasticity) (Coherent) (Adhesiveness) (Chewiness) (Resilience) 5 29.0 -10.9 0.94 0.67 19.4 18.3 0.22 4.2 a ^♩ 10 33.2 -13.9 0.94 0.62 20.6 19.4 0.19 3.8 b 15 44.9 -25.3 0.92 0.58 26.0 24.0 0.16 3.2 c 20 57.5 -44.3 0.95 0.57 32.6 31.0 0.14 2.8 d ⇒ Sensory: 5 point method, (color, incense, taste, texture) ⇒ Time of investigation:
Immediately immerse in Omija blue diluent

Referring to the results of Tables 5 and 6, it can be seen that the pH of arsenic tends to be high and the sugar content tends to be lower than that of bokbunja or blueberry. It was also found that the addition of mulberry leaf powder resulted in the increase of the hardness of the moxibustion, which is the best when the sensory defect and the addition of 5% were added.

Experimental Example  4

Pumpkin powder

Table 7 shows the results of the general characteristics of dough (dough) and arthropods according to the addition amount of the pumpkin powder, and Table 6 shows the physical properties and sensory evaluation results of the squash dysentery.

Pumpkin powder
Addition amount (%) Dough Homeopathy (after eating) moisture
(%) Chromaticity moisture
(%) pH Sugar content
(Brix) Chromaticity L a b L a b 5 50.3 83.17 2.00 19.80 57.4 6.0 8.5 70.65 3.01 17.15 10 48.1 76.95 3.68 20.02 56.1 6.0 7.6 65.60 4.01 14.59 15 46.6 74.23 4.48 19.24 57.1 6.1 7.8 63.03 4.31 12.97 20 46.8 71.48 4.92 18.23 56.5 6.1 7.7 61.87 4.43 11.96 ⇒ Bottle weight: 5g, Small: Jujube + citron (about 0.5g)

Pumpkin powder
Addition amount (%) Physical Characteristics Sensuality Hardness Adhesiveness Springness Cohesiveness Gumminess Chewiness Resilience (Hardness) (Adhesiveness) (Elasticity) (Coherent) (Adhesiveness) (Chewiness) (Resilience) 5 39.3 -13.4 0.94 0.68 26.7 25.1 0.25 4.3 a ^♩ 10 60.3 -33.6 0.95 0.65 39.0 36.9 0.21 3.2 b 15 67.5 -42.3 0.96 0.64 43.1 41.3 0.20 2.7 c 20 97.1 -63.0 0.91 0.60 58.7 53.5 0.19 2.5 d ⇒ Sensory: 5-point method (color, incense, taste, texture) ⇒ Time of investigation: Immediately immerse in Omiza blue diluent

Referring to the results of Tables 7 and 8, it can be seen that the pH of the arsenic disease was higher than that of the bokbunja or blueberry, and the yellow value b was higher in the 5% added arsenic. In view of the sensory evaluation results, it is most preferable that the pumpkin is added in an amount of 5% by weight.

Experimental Example  5

Wonsobyeong Article Using hot water extract

Table 9 is a table summarizing the characteristics including the content ratio of the blueberry and bokromatic hot-water extract used in the present invention.

Characteristics of hot water extract division
(Raw material: water) pH Sugar content
(Brix) Color Solids
(%) L a b Omija Chung
diluent 1: 3 2.91 15.4 47.74 10.89 7.41 13.0 Blueberries
Hot water extract 1: 0.2 3.83 20.8 0.16 1.01 -2.02 16.7 1: 0.5 3.83 15.3 0.33 1.19 -0.99 12.3 1: 1 3.85 8.7 2.99 7.24 1.21 6.7 1: 2 3.99 6.0 5.93 12.52 2.76 4.7 Bokbunja
Hot water extract 1: 0.2 3.67 17.3 0.51 -0.36 -0.09 13.1 1: 0.5 3.65 11.0 0.37 1.26 -0.91 8.1 1: 1 3.70 8.5 1.09 2.52 -0.09 6.2 1: 2 3.76 5.3 2.15 5.66 0.70 3.9 ⇒ Hot water extraction method: Water is added to the blueberry or bokbun by ratio, boiled for 10 minutes in medium heat,

Referring to the results of Table 9, it can be seen that the sugar content and the solid content of the extract are decreased as the water addition ratio is increased.

Blueberries Hot water extract

Table 10 is a table summarizing the characteristics of raw paper and stomach disease when blueberry hot water extract was added, and Table 11 shows the physical properties and sensory evaluation results of blueberry stool.

Characteristics of biomass and sorghum added with blueberry hydrothermal extract Extraction ratio
(Blueberry: water) Dough Homeopathy (after eating) moisture
(%) Chromaticity moisture
(%) pH Sugar content
(Brix) Chromaticity L a b L a b 1: 0.2 55.5 57.85 2.81 -3.10 50.9 5.1 8.8 54.96 0.83 -0.15 1: 0.5 51.9 62.94 2.53 -3.80 53.8 4.8 8.9 55.51 1.05 -0.50 1: 1.0 50.0 71.48 1.52 -3.41 57.0 4.9 8.6 60.22 0.86 -1.45 1: 2.0 51.3 73.51 0.60 -2.66 55.4 5.1 8.6 62.64 0.21 -1.05 ⇒ Hot Water Extraction Method: Water is added to bokbunja or blueberry at a ratio of 10%

Addition of blueberry hot water extract Extraction ratio
(Blueberry: water) Physical Characteristics Sensuality Hardness Adhesiveness Springness Cohesiveness Gumminess Chewiness Resilience (Hardness) (Adhesiveness) (Elasticity) (Coherent) (Adhesiveness) (Chewiness) (Resilience) 1: 0.2 36.8 -15.2 0.95 0.74 27.4 26.0 0.28 4.3 a ^♩ 1: 0.5 34.6 -16.4 0.94 0.67 23.1 21.7 0.21 3.9 b 1: 1.0 29.4 -8.4 0.95 0.68 20.0 19.0 0.24 3.8 b 1: 2.0 32.6 -14.5 0.96 0.70 22.9 21.9 0.22 3.2 c ⇒ Sensory: 5 point method, (color, incense, taste, texture)

Referring to Tables 10 and 11, it can be seen that the organoleptic sensitivity is excellent at a ratio of blueberry hot water extraction of 1: 0.2.

Bokbunja Hot water extract

Table 12 is a table summarizing the bioassay characteristics and stomach disease characteristics when the bokbunja hot water extract was added, and Table 13 shows the physical properties and sensory evaluation results of the stomach diseases.

Bokbunja hot water extract Extraction ratio
(Bokbunja: water) Dough Homeopathy (after eating) moisture
(%) Chromaticity moisture
(%) pH Sugar content
(Brix) Chromaticity L a b L a b 1: 0.2 46.9 53.68 4.88 1.66 59.7 4.3 8.8 52.45 2.26 1.72 1: 0.5 48.3 58.13 6.84 0.12 59.7 4.5 8.0 53.39 3.22 1.52 1: 1.0 48.9 59.83 6.75 0.01 61.7 4.6 8.3 55.09 3.71 1.24 1: 2.0 50.7 64.87 6.74 -0.55 56.5 4.7 8.4 55.63 3.60 1.31 ⇒ In-house bottle manufacturing method: Manufactured by boiling glutinous rice flour with hot water extract

Physical and sensory characteristics Extraction ratio
(Bokbunja: water) Physical Characteristics Sensuality Hardness Adhesiveness Springness Cohesiveness Gumminess Chewiness Resilience (Hardness) (Adhesiveness) (Elasticity) (Coherent) (Adhesiveness) (Chewiness) (Resilience) 1: 0.2 33.1 -17.0 0.93 0.68 22.4 20.8 0.22 4.4 a ^♩ 1: 0.5 32.0 -18.1 0.93 0.67 21.3 19.8 0.21 4.4 a 1: 1.0 25.8 -10.4 0.93 0.67 17.3 16.1 0.22 4.3 a 1: 2.0 26.1 -8.8 0.91 0.65 17.1 15.6 0.22 3.7 b ⇒ Sensory: 5 point method, (color, incense, taste, texture)

Referring to the results shown in Tables 12 and 13, the extract of Bokbunja hot water was excellent in the organoleptic sensation at a ratio of 1: 0.2 ~ 1: 1.

Material cost effect

Table 14 is a table summarizing the effect of reducing the material cost according to the use of the hot water extract solution compared to the powder.

Calculation result of material cost division Materials used Material requirement ^♩ material cost Savings (won)
(Reduction ratio) Remarks Blueberries When using 10% powder powder
1 kg 200,000 50,000
(25%) o powder price
: 200,000 won / kg
o Birth and Price
: 25,000 won / kg When using hot water extract 1: 0.2 Life
6kg 150,000 Bokbunja When 5% of powder is used powder
500g 96,000 71,000
(74.0%) o powder price
: 192,000 won / kg
o Birth and Price
: 10,000 won / kg When using 1: 1 hot water extract Life
2.5kg 25,000 ⇒ ^♩ Material requirement standard: Manufacture of 10 kg

Referring to the above results, it can be seen that the cost is relatively small when the fresh water and the hot water extract are used.

tapioca  Participation Effect

Table 15 shows the physical characteristics and texture of the stomatitis, and Table 16 shows the results of analysis of the virulence prevalence according to the amount of tapioca added.

Tapioca addition rate
(%) cold storage
time Physical Characteristics Texture Hardness Adhesiveness Springness Cohesiveness Gumminess Chewiness Resilience (Hardness) (Adhesiveness) (Elasticity) (Coherent) (Adhesiveness) (Chewiness) (Resilience) 0 Immediately after cooking 31.8 -10.1 0.95 0.69 22.0 21.0 0.27 Good 1 hour 30 minutes 38.4 -9.8 0.95 0.71 27.2 25.8 0.28 Good 3 hours 43.0 -10.2 0.96 0.72 30.8 29.5 0.30 Good 5 hours 58.8 -15.6 0.96 0.70 41.3 39.5 0.32 usually 5 Immediately after cooking 42.5 -21.3 0.95 0.68 29.0 27.7 0.23 Good 1 hour 30 minutes 40.8 -14.3 0.94 0.70 28.5 26.8 0.26 Good 3 hours 53.9 -20.5 0.94 0.68 36.8 34.7 0.27 Good 5 hours 55.4 -17.9 0.94 0.69 38.3 36.1 0.29 usually 10 Immediately after cooking 34.7 -14.7 0.95 0.65 22.7 21.5 0.24 Good 1 hour 30 minutes 42.2 -18.0 0.94 0.66 27.9 26.3 0.25 Good 3 hours 52.0 -22.0 0.94 0.65 33.8 31.9 0.25 usually 5 hours 64.1 -25.8 0.95 0.66 42.5 40.3 0.26 Bad 15 Immediately after cooking 69.7 -32.9 0.94 0.66 46.2 43.2 0.25 Bad 1 hour 30 minutes 84.6 -37.4 0.95 0.67 56.9 53.9 0.27 Bad 3 hours 109.2 -48.9 0.94 0.67 73.0 68.8 0.27 Bad ⇒ Test material: Bokbunja powder 5% Additive disease (weight 3g)

Tapioca addition rate (%) color incense flavor Texture Overall preference 0 4.2 4.0 4.3 3.7 3.9 c ^♩ 5 4.2 4.0 4.2 4.6 4.3 a 10 4.0 4.1 4.2 4.3 4.1 b 15 3.5 3.5 2.9 2.2 3.0 d ⇒ Overall preference: 5-point method (color, flavor, taste, texture) O Time of investigation: Immediately immerse in Omiza blue diluent

Referring to the results of Tables 15 and 16, it can be seen that the addition of 15% of tapioca starch resulted in a poor stamina texture, and that the longer the freezing time of the stomach disease, the harder the texture and the worse the texture was. Therefore, referring to the above results, when 5 to 10% of tapioca starch was added, the texture was favorable and the overall preference was high.

The foregoing description is merely illustrative of the technical idea of the present invention and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas falling within the scope of the same shall be construed as falling within the scope of the present invention.

Claims (7)

As a method for producing an element bottle containing natural ingredients.
Preparing a mixed powder by adding at least one natural powder selected from blueberries, bokbunja, mulberry leaves and sweet pumpkin to glutinous rice flour;
Mixing the prepared mixed powder with salt, and boiling in boiling water to prepare a dough; And
Removing from about 3 to 5g of the prepared dough, and then put the cow in the natural component-containing element bottle manufacturing method comprising the step of producing an element bottle. As a method for manufacturing a nodule containing natural ingredients,
Preparing a mixed powder by adding blueberry or bokbunja hot water extract to glutinous rice flour;
Mixing the prepared mixed powder with salt, and boiling in boiling water to prepare a dough; And
Removing from about 3 to 5g of the prepared dough, and then put the cow in the natural component-containing element bottle manufacturing method comprising the step of producing an element bottle. The method of claim 1,
When the blueberry powder is added, the content of the blueberry powder is a natural ingredient containing element bottle manufacturing method, characterized in that 10% by weight of the glutinous rice flour. The method of claim 1,
When adding bokbunja powder, mulberry leaves or sweet pumpkin powder, the content of the bokbunja powder, mulberry leaves or sweet pumpkin powder is characterized in that the 5% by weight of the glutinous rice powder containing natural ingredients. 3. The method of claim 2,
The ratio of water to the stock solution of the blueberry hot water extract is 1: 0.2, Bokbunja hot water extract is 1: 0.2 to 1: 1, characterized in that the natural component-containing element bottle manufacturing method. 3. The method according to claim 1 or 2,
The cow is a natural component containing element bottle manufacturing method, characterized in that determined according to the type of the natural powder. 3. The method according to claim 1 or 2,
The mixed powder is a method for producing a natural ingredient-containing element bottle, characterized in that 5 to 10% by weight of tapioca starch of the glutinous rice flour is added.

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