KR20140075663A - The traditional glutinous starch syrup to content some of wild jujube - Google Patents

Abstract

The present invention relates to a new food field which is included in a manufacturing technique of a food manufacturing field regarding sleep inducing indirect food to maintain health, which is a type of fashionable health supplement food than supplement food for health. Koreans used honey and grain syrup to make a sweet taste before sugar is known but made taffy instead of the grain syrup and provided the taffy as refreshment. Koreans made and used the grain syrup as a material for making a sweet taste for cooking precious food, but rice was precious at that time. So, the grain syrup was precious food for ordinary people. As our diet becomes westernized, there is a surplus of rice. Therefore, the grain syrup is included as food which is recommended as alcoholic drink and all kinds of refreshments to promote the consumption of the rice. The general grain syrup is unpopular due to the sugar and candy, and fruit sugar which is manufactured with imported cereals is cheaper than the grain syrup. Therefore, the present invention enables users to manufacture the grain syrup containing spinosus fruit, which is manufactured as new food for refreshments capable of inducing sleep by adding herbal medicines. The present invention relates to food which is expected to have an effect of gaining popularity as food continuing the tradition to people who are suffering from insomnia due to modern conveniences by having abundant content of amino acid of a nitrous acid group, ammine, and inine components.

Description

The traditional glutinous starch syrup to content some of wild jujube

The technique of the present invention belongs to a herb that has been said to be able to relieve insomnia when it is made into a powder by roasting and then roasted the Sanjian yajan jujube, which is used as a herbal medicine used as a herbal medicine, and the vegetable mash is steamed and dried several times and made into fine powder However, the juice (raw) to be used in Chochung is harvested in the frost of Chojunmu, and the juice is increased by the fineness and the crusher, and the licorice, jujube, ginger, sodoraji and doduk are mixed with each other and then mixed together or individually with malt It is a cooking technique in the food manufacturing field which is made into a three-folded bag by liquid extraction and made into a diluted sweet potato or by concentrating it with a leg,

Many people have already made and made gangjeong by using the common gyojung, but they have not yet been provided as a health food supplement. Especially, it is not possible to produce gyojung, It is not universalized and it is to be invented as a processing technology for this purpose.

Based on recent research by Seoul National University College of Pharmacy (Prof. Park Jung-il), Sanjo-inine A, the original ingredient of Sanjoin, And Ah1 compounds, and these compounds were administered to the sleeping rats as sleeping pills. As a result, Sanjoinin Ah1, which is a component of roasted sannanin, Based on the results of research showing that it causes more sleep, it was based on experience with family history of making and using as a substitute for the honey used as a hangover solution.

In addition, according to the pharmaceutical composition for preventing and treating short-acting depression comprising the acidophylline extract of Patent Publication No. 10-2005-0026806 (March 16, 2005) as an active ingredient, the composition is Zizyphue spinosa Semen, (Patent Registration No. 10-0748263 (2007.08.03.) And Patent Publication No. 10-2011-0085128 (July 27, 2011)), which is a patent manufacturing method, 10-0547405 (Mar. 23, 2006), which is a preparation method of crude oil, was also set as the background of the present invention.

The idea for obtaining a sleeping effect in the present invention is that since the saponin and vitamins A, B1, B2, C, and T are included in the acidogenic component, it is a typical herb used for insomnia When boiling barley tea to boil a little bit of Sanjo's fruit, put in a little water and drink the wool, the chest is not sleeping well, or can not easily get angry symptoms are alleviated and the body sweats a lot of sweating symptoms improve It is not only a good effect but also a good sleeping effect, so that it can be used as a substitute for honey.

In addition to the insomnia and irritability symptoms of the menopausal women, the examinees, the children who are growing up and those who are preparing for the job, the blood pressure lowering effect is not temporary, besides those who have trouble sleeping due to many thoughts at night, Persistence is known to be a person with palpitations Neurotic psychiatric patients who need to stabilize the nerves of the person who sleep When sleeping, people who feel sweaty and irritated people and the elderly is safe and effective, And supplement the vitality of the liver to strengthen the muscles to help the secretion of the body to make the human health and the record of the fleet, It was chosen as a study.

As a solution to the problems of the present invention, for the efficacy that can be attained simultaneously with the winter tolerance already applied, by adding radish and some kind of herbal medicine to starch ingredient, The breadth of added material that allows it to be a means of solving the problem.

In addition, the processing method is to boil the raw material and mix it with malt, ferment it, put it in a bag made of hemp, extract the water-soluble material, evaporate moisture in a weak fire, (Frozen), cleaned and crushed the same amount of roasted three-phosphorus and licorice and ginger in mashed material, and grounded in a pot with a weak fire for one day, then put in a three-ply bag to extract To solve the problem.

Those who are not able to sleep by the frustration caused by various circumstances and social life in the general family wet with traditional culture are provided with general food which can solve the secondary problem suspected of having an addictive disease when using sleeping pills. The effect of being able to be provided as a home-made food can be expected.

In addition to the effect of being provided as household supplements, saponin and other ingredients are also discharged into the body, and besides, they are also expected to be popular as a health food because they are supplied with special nutrients such as vitamins.

In addition, the herbal medicine, licorice, and ginger ingredients, which are added additionally, can also be used as a multifunctional health food.

FIG. 1 is a diagram showing a processing order of steps for a seasoning manufacturing process of the present invention,
Fig. 2 is a graph showing the percentage of the starch material produced by the present invention,
Fig. 3 is a perspective view of a mother-of-pearl in the additional material used in the present invention,
<Brief Description of Symbols>
10: raw material, 20: roasted raw material,
Step 1-1: Main material process, Step 1-2: Sub material process,
Stage 2-1: Chiropractic process, Stage 2-2: Concerned process,
The third step: the cutting process, the fourth step: the squeezing process,
Step 5: Stripping process, Step 6: Subdivision packaging process,
Process A: Main material processing, Process B: Processing material,
Process C: Integrated processing,

First, in order to process the main ingredients (A process), prepare the jaebap in the pot. In order to prepare the jaebap, the white rice is washed in the main ingredient process (Step 1-1) and cooked in the pot. (A process), which is a manufacturing process.

On the other hand, among the materials collected by the sub-material process (Step 1 and 2), only the large one of the raw materials to be harvested in the autumn season is collected, washed and then finely chopped and fried in a pot. 20), and the common jujube is selected. The liquorice, green pepper and ginger are cut together and black garlic is prepared. The above ingredients are all contained in a pot containing 10 kg of water and heated to boil the juice so that the juice comes out. Step 2) is performed, so that the process of machining the part material (step B) is carried out.

We boil the jeebu which is cooked in main ingredient processing (A process) by the process of part material processing (B process), we put it in a large pot containing the ingredients, distribute maltose and start the process of cutting off (mixing step 3) Is added at 8% by volume (or% by weight) of the combined amount of the main material and the sub ingredient, and 10% is dispensed regardless of weight or volume, generally adding an amount to the fermentation.

The reason why the frosted blade is used in many materials of the material process (Step 1 - 2) is that the ingredients contained in the radish are satisfactory, the point at which no more ingredients are accumulated, and the spicy taste is reduced The roasted acidophore (20) is composed of a hard shell, so that the shell must be crushed to facilitate penetration of moisture.

Unlike roasted Sanjian (20), common jujube is soft and sweet. It is added to three branches by removing seeds. Rhizomes and ginger are easily available in the market. They are obtained only in licorice or medicines market.

After all the ingredients are prepared and water penetration is made easy, the fermentation process (stage 3) for fermentation of fermented soybeans boils the ingredients in the water-holding pot to boil the juice so that the juice is converted into sugar. So that the squeezing process (the fourth step), which is the next process, can be carried out easily.

The extract solution obtained from the squeezing process (Step 4) is poured into the light leg in the leg process (Step 5). The extract solution gradually becomes cloudy, and the water is diluted with the desired amount of the squeezed juice. However, if you want to keep it for a long time, it should not flow when you spoon it.

Once the light process (step 5) has been completed, a small-volume packaging process (step 6) is carried out in which a small amount of packaging and a small quantity of packaging containers are packed in a glass container or plastic container at a predetermined volume, Will be released.

5.7 kg of white rice was washed in the main material processing (Step 1) in the main material processing (Step A), and the rice was cooked in the rice cooker together with the rice material in the rice main processing step (Step 2-1) The raw materials were filled in 10 kg of water in a large pot prepared with 20 kg of raw materials, and then 4 pieces of frosted roasted mushrooms were cut into 40 weight%, 12.86 wt% of roasted roasted pickles (20) The mixture was mixed with 12.86% by weight of common jujube, 12.86% by weight of raw jujube, 12.86% by weight of ginger, 2.86% by weight of dried licorice and 5.70% by weight of common black garlic, After boiling, 12 hours were passed with light heat. In the process of making the boiling (Step 2-2), the process of boiling and boiling the ingredients was carried out (Step B).

The rice is pre-cooked in a pot containing the ingredients of the worry-making process (step 2-2), which has been taken care of by the above-mentioned material processing (step B), and the malt is sprayed, In the process (the third step), the hot pot was kept warm so as not to get cold so as to be well taken out, and after 12 hours passed, the mixture was poorly cut.

Next, as soon as the process (the third step) of mixing the main ingredients, the raw materials and the malt in the prepared hemp bag is completed, all the ingredients put in the pot are scraped, tied together, pressed with a wooden stick to be used as a lever, The squeezing process (the fourth step) for receiving the extraction solution was carried out without interruption.

The extraction solution obtained in the squeezing process (step 4) was placed in a new pot and the suspension process (the fifth step) was carried out while agitating for 8 hours while alternating between a light and a weak fire. To prevent the extracted solution from sticking under the pot, Was used to perform the diluting process while also reducing the water content while stirring.

In step (step 5), I poured the solution of the leg into the spatula which was stirred for a while. I looked for the sticking process (step 5) while watching the sticky viscosity, but it was finished by sticky and slow flow, The process could then be carried out all the way up to the subdivision packaging process (stage 6).

In the main material process (Step 1-1), 5.7kg of white rice is washed and cooked in a rice bollard by the process of jiepae (Step 2-1), and the material process (Step 2-1) 1kg of ginger, 1kg of roasted green tea, 1kg of raw broth, 1kg of common jujube, 1kg of raw ginger, and a little amount of black garlic and dried licorice were cleaned and cut into pieces, ), 10 kg of water was filled in a large pot of 20 kg, and the above ingredients were put in a boil for a low heat. Then, the above-mentioned jiebap was added to the pot containing the above-mentioned ingredients for a half-day, and the mixture was uniformly mixed with malt 800 g, covered with a warm- (The third step).

In the third step, the main ingredients and the raw materials are integrated and the malt is mixed and sufficiently removed. If the concerned material is concerned, the bag is made into a bag, (4th step) to obtain a solution by pressurizing using a leash lever which was immersed in water. The solution did not come out well and was extracted under 10 kg with adding a little hot water.

In order to reduce the calorific value of the fresh pot containing the extracted solution, the flame was lowered so as to reduce the calorific value, and the solution was floated frequently during the leg process (Step 5) in the light flame, and the flour was prepared to the extent that it did not fall off from the floating spoon.

The subdivision packaging process (Step 6) was small, and the subdivision packaging process (Step 6) was carried out individually using a spatula and a plastic container at home.

The prepared acidophilus jocheong was excellent in taste and flavor compared to the others. I put two tablespoons in warm water and stirred it with a spoon, and it was sweet and had a good flavor.

Claims (2)

In the case of the traditional acidophilus containing acidophilus,
(20), which is made by frying and crushing black garlic, dried liquorice, and raw material (10) in the substructure process (Step 1 - 2), and a raw material consisting of raw jujube, Process (Steps 1-2) and
The raw materials for the above-mentioned sub-materials process are placed in a large pot filled with water and boiled for a long period of time in a worry-inducing process (step 2-2), and the rice is washed in the main material process (step 1-1) After the fermentation was carried out in the process of removing (step 3) the fermentation process (step 2-1) was carried out and the malt was sprayed and stirred. The extract solution obtained by the squeezing process (step 4) (5th step), which is concentrated in the fire, In a method for producing a crude acid containing crude acid and a crude acid containing acid,
In the main material processing (A process), the white rice of the zebo process (stage 1-1) is washed, and the zebo process (stage 2-1)
14% by weight of the Korean cabbage minced with the frosted day by the sub-ingredient process (Step 1-2) in the process of the component material (B process), 4.5% by weight of the roasted and crushed safflower 20, 4.5% by weight of each of cut ginger and licorice, 2.0% by weight of processed black garlic and 1.0% by weight of cut ginger were put in a pot filled with 10 kg of water and boiled. 65% by weight of the main ingredient, jeebap, was added, 800 g of malt was uniformly sprayed and mixed, and the mixture was cut by a 12-hour cutting step (third step)
The extraction solution obtained by the squeezing process (the fourth step) containing the main ingredient, the raw material and the water in the bag was put in a light fire for 8 hours by the leg process (the fifth step), and the sub-packing process (the sixth step) Which is characterized by being produced in the form of a crude acid containing crude acid

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