KR20160006538A - Method for manufacturing okwada gruel - Google Patents

Abstract

A method for preparing Okwada porridge is disclosed. The method for preparing Okwada porridge according to the present invention comprises the steps of: grinding walnuts, ginkgo nuts, jujubes, chestnuts and ginger and mixing the powder thereof in a predetermined ratio to prepare Okwada powder; mixing the prepared Okwada powder, non-glutinous rice, German millet and water in a predetermined ratio to prepare a mixture; and boiling the mixture to prepare Okwada porridge.

Description

{METHOD FOR MANUFACTURING OKWADA GRUEL}

More particularly, the present invention relates to a method for producing Ogawa powder and a method for producing Ogadaki porridge.

In the modern society, the life expectancy of the elderly has increased due to the improvement of the medical technology and the improvement of the economic level. As a result, the health and welfare problems of the elderly have become a real problem.

The diet of the elderly is directly related to health and is one of the most important part of the elderly problem. Previous studies have reported that the nutritional status of many elderly people is at a marginal level due to factors such as dietary intolerance, poverty, physical isolation, limited behavior, tooth loss, depression, illness, and drug use.

The research on the health status of the elderly, the dietary attitude, and the eating habits of the elderly have been reported in the researches related to the dietary intake of the elderly, There is a lack of research on.

In addition, what is important in the development of the elderly is to use the food materials and recipes that are suitable for the elderly and nutritious. In Japan, where an aging society has begun earlier than Korea, a variety of processed foods that are easy for people to eat and swallow have been developed. At this point, studies on porridge have been made variously, and studies on various functional porridge have been actively carried out by studying porridge containing functional food.

Disclosure of the Invention The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a method for preparing gherkin powder by pulverizing walnuts, banks, jujubes, chestnuts and ginger.

It is also an object of the present invention to provide a method for preparing Ogadake porridge by blending Ogadake powder, rice flour, wheat flour, and water.

In addition, the object of the present invention is to provide a method for manufacturing ogadake porridge which can be used as a medicament for the diet of the elderly by examining the influence on the physico-chemical properties, specific sensory test, .

According to an aspect of the present invention, there is provided a method for manufacturing ogre porridge comprising: grinding walnut, bank, jujube, chestnut, and ginger and blending them in a predetermined ratio to prepare ogwa powder, , Rice flour, millet, and water at a predetermined ratio to prepare a blend, and boiling the blended blend to prepare a blend.

And, the step of preparing the powder is a step of preliminarily freezing the materials, lyophilizing the pre-frozen materials, and pulverizing the lyophilized materials and blending them in a predetermined ratio to prepare the oyster powder .

The rice may be used at a room temperature for a predetermined period of time, and then the water is removed and pulverized. The rice millet may be used at room temperature for a predetermined period of time after the water is removed therefrom.

Wherein the step of boiling the prepared mixture at a first temperature for a first time period is followed by boiling at a second temperature lower than the first temperature for a second time period, Lt; RTI ID = 0.0 > a < / RTI > third temperature lower than the temperature.

In addition, in the step of preparing the above-mentioned combination, 38g to 42g of each of the above rice and wheat can be blended with 600g of the above water, and 18g to 22g of the above blended powder can be blended to prepare the blend.

And, the step of producing the combination may be such that the combination is made such that the ratio of the rice and the wheat in the combination is the same.

In addition, the step of preparing the powdered gherkin powder comprises 4.5 to 4.7 g of the walnuts, 2.3 to 2.5 g of the walnut, 2.9 to 3.1 g of the jujube, 9.5 to 9.7 g of the night, 1.9 g of the ginger To 2.1 g may be blended to prepare the above powder.

According to another aspect of the present invention, there is provided a method for preparing gherkin powder, comprising the steps of grinding each of walnuts, walnuts, dates, chestnuts, chestnuts and ginger, To thereby prepare a powder.

And pre-freezing each of walnut, bank, jujube, chestnut, and ginger, and lyophilizing the pre-frozen materials, The lyophilized materials may be milled.

The predetermined percentage of the powdered ginger powder was 4.5 to 4.7 g of the walnuts, 2.3 to 2.5 g of the bank, 2.9 to 3.1 g of the jujube, 9.5 to 9.7 g of the night, 1.9 g of the ginger, Lt; / RTI >

The present invention is applicable to chronic cough and dry cough of the airway mucosa of an elderly person who has been made according to the various embodiments of the present invention described above. The effect of moistening the dry and moisturizing the dry mouth (consonant 潤燥) The effect of stopping the cough by warming (暖 肺 定 喘), the efficacy which stops the cough (cough: stopping cough), the efficacy of seeing the kidney and adding jin ), 气 (气虛) and non-ferment (脾 虛) to strengthen and strengthen the efficacy (기 Ki Ki 脾: 益气 健脾).

In addition, according to various embodiments of the present invention described above, the value, salinity, and spreadability are increased, and L, b value, sugar content, pH and viscosity are lowered and the blend ratio of the best- Can be provided.

In addition, according to the various embodiments of the present invention described above, it is possible to provide a powdery mushroom powder for easy manufacture of the above-described mushroom.

FIG. 1 is a flow chart illustrating a method of manufacturing a powdery oyster powder according to an embodiment of the present invention.
FIG. 2 is a flowchart illustrating a method for manufacturing Ogadaki porridge according to an embodiment of the present invention.
FIG. 3 is a flowchart specifically illustrating a method for manufacturing Ogadaki porridge according to an embodiment of the present invention.
FIG. 4 is a table showing the blend ratios of Ogawa powder, rice, millet, and water according to an embodiment of the present invention.
FIG. 5 is a diagram showing the Ogadake porridge produced according to the mixing ratio according to various embodiments of the present invention. FIG.

Hereinafter, various embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart illustrating a method of manufacturing a powdery oyster powder according to an embodiment of the present invention. Referring to FIG. 1, a walnut, a bank, a jujube, a chestnut, and a ginger may be preliminarily frozen (S101). For example, walnuts, bank, jujubes, chestnuts and ginger may be placed in a zipper bag for freeze-drying and pre-frozen for 24 hours in a deep freezer at -40 ° C.

Here, the walnut is used to remove the inner part of the walnut when showing the blood, and the inner part of the walnut can be used together when used for coughing or asthma.

In addition, banks can be used with their bark.

Also, jujube can be used with the seed removed.

In addition, the ginger can be used with the skin removed.

Also, night is used when there is a cold feeling, and dried night is used when there is no cold wind. These chestnuts can be used in a state where the husks are removed and the bark remains.

Then, the pre-frozen materials can be lyophilized (S102). For example, the zipper bag may be attached to a freeze dryer and lyophilized for 72 hours under conditions of a condenser temperature of -45 ° C and a vacuum degree of 20 millitor.

Then, the lyophilized materials may be pulverized and blended at a predetermined ratio to prepare a powder of Ogawa (S103).

Herein, the ratio for producing the ogawa powder was 4.5 to 4.7 g of walnuts, 2.3 to 2.5 g of walnut, 2.9 to 3.1 g of jujube, 9.5 to 9.7 g of night, 1.9 g to 2.1 g of ginger Lt; / RTI >

On the other hand, steps S101 and S102 may be omitted in the above-described method for producing powdery grit powder. In this case, the walnut, the bank, the jujube, the chestnut, and the ginger prepared without the freezing step are each pulverized and the pulverized materials are blended in the above-mentioned ratio to prepare the ogawa powder.

FIG. 2 is a flowchart illustrating a method for manufacturing Ogadaki porridge according to an embodiment of the present invention. Referring to FIG. 2, a blend can be prepared by blending ochidaceous powder, rice flour, millet, and water at a predetermined ratio (S201).

Then, the prepared combination can be boiled to make a porridge (S202).

FIG. 3 is a flowchart specifically illustrating a method for manufacturing Ogadaki porridge according to an embodiment of the present invention. Referring to FIG. 3, walnut, bank, jujubes, chestnut, chestnut, and ginger are crushed and blended at a predetermined ratio to produce gherkin powder (S301). The rice may be used at a room temperature for a predetermined period of time (S302), then removed (S303) and pulverized (S304). For example, rice is washed 5 times, then it is called water at room temperature for 2 hours, it is sown in the sieve for 30 minutes, the water is removed, and it can be used by pulverizing for 1 minute in the pulverizer.

In addition, the millet can be used at a room temperature for a predetermined period of time (S305) and then removed (S306). As an example, millet can be used by removing water after sifting it for 30 minutes at a room temperature for 30 minutes, then washing it for 30 minutes.

Then, the blended mixture can be prepared by blending the prepared Ogadake powder, rice flour, millet, and water at a predetermined ratio (S307). Here, an example of the blending ratio may be the same as that shown in Fig. 4, and this will be described in detail with reference to Fig.

Then, the prepared compound is boiled at a first temperature for a first time (S308), boiled at a second temperature lower than the first temperature for a second time (S309), and then boiled at a second temperature It may be boiled at a third temperature (S310) to make porridge. As an example, boiling at 100 ° C for 5 minutes, boiling at 90 ° C for 15 minutes, and boiling at 75 ° C for 10 minutes can be made.

4 is a table showing the mixing ratio of Okwada, polished rice, foxtail millet, and water according to an embodiment of the present invention. Referring to FIG. 4, when 30 g of Ogadapo powder is added to 600 g of water, the taste of ginger is strong and it does not have a form of porridge due to the oil of nuts. The optimum amount of Ogadake powder added is 600 g of water .

The amount of the wheat flour added may range from 0 to 80 g with respect to 600 g of water, and the amount of rice flour added may range from 0 to 80 g with respect to 600 g of water.

In this case, referring to FIG. 5, in case of CON (case of 0% of wheat flour at 80g of rice and millet), 80g of rice, 0g of rice, and 600g of water are mixed with 600g of water. , And oat gruel like 402 is produced in the FO25 case with 20g of wheat flour (25g of wheat flour and 80g of whole wheat flour and 80g of whole wheat flour). In case of 600g of water, 40g of rice flour and 40g of wheat flour 50%) In case of FO75 case, the same kind of gyoza porridge (403) is produced. In the case of FO75 case (600g of rice) and 60g of millet . In the case of FO 100 case, in which 80 g of rice gruel and 80 g of wheat gruel are mixed with 100 g of wheat flour, 600 g of water can be prepared.

As described above, the characteristics of Ogadake produced by varying the blending ratio of rice and wheat flour are as follows.

<Physicochemical properties of Ogata>

1) General composition

The results of analyzing the general components of Ogawa are shown in Table 1 below.

Moisture content of Ogawa was 2.4% and crude protein (Crude protein) was 12.09%. Crude fat content was 26.84%, while the fat content of walnuts was 66.7%, while the fat content of the remaining ingredients was 0.2 ~ 1.7%, which was judged to be due to the fat content of walnuts like protein content. Linoleic acid, one of the fatty acids, accounts for about 73% of the constituent fatty acids, and the content of tocopherol, which is a natural antioxidant, is high. Using Ogata powder, it will be possible to obtain sufficient amino acid and intake of antioxidants. The carbohydrate content was 56.56% and the crude ash content was 2.11%.

The peanut powder used in the preparation of peanut bran was 1.8% moisture, crude protein 24.9%, crude fat 48.3, crude protein 2.9%, carbohydrate 22.1%, crude protein and crude fat Carbohydrate was about 2.5 times higher. Therefore, Ogawa powder contains nutrients evenly, so it may be of sufficient value as a dietary substitute.

2) Antioxidant properties of Ogata

(1) Electronic Difficulty

Electron donating ability is a typical method for antioxidant measurement. DPPH radical scavenging ability is used as a substrate for measuring the antioxidative activity of Ogadata, and it is known as an index of antioxidant activity against phenolic substances such as phenol and flavonoid. The results of measurement of electron donating ability of Ogawa powder are shown in Table 2 below.

The DPPH radical scavenging ability of the Ogata powder was 16.85%. Although the antioxidant properties of the ingredients vary depending on the composition ratio of each ingredient, it is considered that the effect is also obtained when the powder is prepared.

(2) Total polyphenol content

The results of the total polyphenol content measurement are shown in Table 3 below.

The total polyphenols content of Ogawa powder was 619.75 mg / g. Phenolic compounds are widely distributed in plants and have molecular weights of various structures. It has been reported that phenolichydroxyl groups of phenolic compounds have physiological functions such as antioxidation, anticancer, and antibacterial through binding with macromolecules such as proteins . The total polyphenol content of blueberry seeds (243.97 mg / 100 g), which is a representative high antioxidant food, is expected to have high antioxidant ability because the total polyphenol content of Ogawa powder used in this study is about 2.5 times higher. It may be of great value as a food material with high antioxidant properties.

(3) Total flavonoid content

The results of the total flavonoid content measurement are shown in Table 4 below.

The flavonoid component is a typical antioxidant contained in natural products. It protects the living body by eliminating the toxic action of active oxygen in the body. If the food containing them is taken, the bioactive defense system against active oxygen can be continuously maintained. The total flavonoid content of Ogawa powder used in this experiment was 209.06 mg / 100 g. The flavonoid content of blueberry was 120.16mg / 100g, which is expected to have higher antioxidative activity due to the higher content of ozokera used in this study and may be of sufficient value as a food material with high antioxidant properties.

<Quality characteristics of Ogadake porridge>

1) Water content

Table 5 shows the results of measuring moisture content of Ogadake porridge prepared by varying the amount of wheat added to rice.

The moisture content of CON was the lowest at 73.57%, and the moisture content of Ogadake increased to a significant (p <0.001) as the amount of the wheat added increased, and the moisture content of FO100 at 100% of the wheat was 85.14 %.

2) Chromaticity

Table 6 shows the results of measuring the color of Ogadake porridge which was prepared by adding the amount of wheat flour added at 0, 25, 50, 75 and 100% of rice, respectively.

The L value of lightness showed the lowest value of CON without added wheat flour and the highest value of FP100 with 100% wheat flour, and it increased to a significant (p <0.001) as the amount of wheat added increased. The value of a (redness) was also significantly increased (p <0.001) as the amount of wheat added increased, CON was 3.58, and FO25 <FO50 <FO75 <FO100. On the other hand, b value (yellowness) decreased significantly (p <0.01) as the amount of wheat added increased.

3) sugar content

The results of the sugar content measurement of Ogadake porridge are shown in Table 7 below.

Brix of FO100 was 12.83, FO50 was 12.07 and FO75 was 11.33. FO100 of 100% of wheat was the lowest at 11.10 ° Brix, (P <0.001), respectively.

4) Salinity

Table 8 shows the results of measuring the salinity of Ogadake porridge with different amounts of millet.

(P <0.001), and CON (0.04) <FO25, FO50 (0.06) <FO75 (0.07) <FO100 (0.08) increased with the addition of millet The salinity of Ogata porridge has increased.

5) pH

Table 9 shows the pH values of Ogadake porridge added with 0, 25, 50, 75 and 100% of wheat flour added.

The pH of CON was 6.52, and the pH of Ogadake was lower (p <0.001) and the FO100 containing 100% of wheat was 6.38. The pH of almond paste was 6.25 ~ 6.60, which was similar to that of the present study. Peanut powder was 6.79 ~ 7.41.

6) Viscosity

The results of measuring the viscosity of Ogadake porridge are shown in Table 10 below.

The viscosity of CON without wheat meal was the lowest at 302.93 cP. FO25 was 280.13 cP, FO50 was 274.47 cP, FO75 was 229.23 cP, and FO100 prepared with 100% wheat was the most diluted with 194.20 cP. As the amount of millet was increased, the viscosity of Ogadake was lowered significantly (p <0.001). It is reported that the amylose content of wheat rice is 28% and the amylose content of wheat rice is 20%, so that the amylose content of wheat rice is high. Therefore, as the amount of wheat rice is increased, The solid content decreased and the viscosity of the porridge decreased.

7) Spreadability

Table 11 shows the results of measuring the spreadability of Ogadake porridge.

The spreadability of CON was 1.73 cm and the spreadability of Ogadake porridge was significantly (p <0.001) as FO25 (2.03)> FO50 (2.27)> FO75 (2.50)> F100 (3.10). This tendency is opposite to the result of viscosity measurement, and as a result of increasing the amount of glutinous rice added, it is judged that the result is due to the fact that the porridge did not spread well because the viscosity of Ogadake porridge became high.

<Sensory Test>

(1) Inspection of difference in characteristics

Table 12 shows the results of the test for the difference in the characteristics of Ogadake porridge added with 0, 25, 50, 75 and 100% of wheat flour added.

The color intensity was evaluated to be significant (p <0.001) as the amount of glutinous rice added increased. The results of mechanical inspection showed that lightness and yellowness decreased and redness increased with the addition of millet rice. Glucose was the highest in the control group without added wheat, and was significantly (p <0.001) weaker as the amount of wheat added increased. It seems to be weak. The savory flavor and chestnut flavor showed no significant difference according to the amount of millet. The sweet taste (p <0.05), chestnut taste (p <0.001) and sweetness (p <0.01) (P <0.001), respectively. As a result of the sugar content measurement, it was considered that the sweetness of the porridge was evaluated to be low as a result of the lowering of the sugar content of the Ogadake porridge as the addition amount of the wheat flour increased, and it was thought that the sweet taste of the porridge was evaluated to be low. It is considered to have been evaluated as strong. The viscosity of porridge was evaluated to be weak (p <0.001) as the addition of millet was increased, which was the same as the increase of millet addition and the decrease of viscosity. On the other hand, coarseness was significantly (p <0.001), which was significantly higher than that of rice, and as dietary fiber content was higher than that of rice, I think this was a bit of a mess. The after taste was evaluated as strong (p <0.001) as the amount of millet added increased, suggesting that the result was due to the bland taste and smell of millet.

(2) Preference check

Table 13 shows the results of the preference test of Ogadake porridge with different amounts of wheat flour added.

The preference of appearance of Ogadake porridge showed a significant difference (p <0.05), and Ogadake porridge added with 50 ~ 75% of wheat gluten showed the highest preference, and the addition of appropriate wheat flour was positive to the appearance of Ogadake porridge It was found that the effect was affected. There was no significant difference in flavor preference. FO50 added with 50% of wheat gluten was the most significant (p <0.001) in taste preference. The texture was also evaluated to be the best (p <0.01) by adding 50% of wheat gluten. The overall preference was the lowest in the control group without the addition of millet, and 50% in the millet. (P <0.001) were the best. As a result of the differences in the characteristics, it was expected that the increase in the amount of glutinous rice increased the bitter taste and smell, and the degree of preference was expected to be low. The addition of the appropriate glutinous rice was considered to increase the preference of Ogita porridge, And 50: 50 of wheat gluten were the most favorable.

The mixing ratio according to the preferred embodiment of the present invention can be as shown in Table 14 below.

In the case of producing Ogadamushi, the moisture, a value, salinity and spreadability are increased and the L, b value, sugar content, pH and viscosity are lowered as the amount of millet rice is increased, and the optimum ogadora powder, Can be as shown in the following table.

However, this is only an embodiment of the present invention, and it is not limited to the mixing ratio described above for the method for producing ogawa powder and the method for producing ogawa powder according to various embodiments of the present invention. As an example, one may increase the proportion of at least one of the islets to increase the particular efficacy.

On the other hand, it is applied to the chronic cough and dry cough of the airway mucosa of the elderly people who have been made according to the above-described manufacturing method, so that the effect of moistening the dry skin and moistening the dry skin (consonant yunghyun) The effect of stopping the cough (肺 严 constant), the efficacy to stop the cough (cough: cough), the efficacy of seeing the kidney (肾) There is an efficacy that strengthens and strengthens the spirit (气虛) and non-spirit (脾虛).

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention.

Claims (10)

Crushing walnuts, banks, jujubes, chestnuts, and ginger and blending them in a predetermined ratio to prepare ogawa powder;
Preparing a blend by blending the prepared ogawa powder, rice flour, millet, and water at a predetermined ratio; And
&Lt; / RTI &gt; and boiling said mixture to prepare a mixture. The method according to claim 1,
Wherein the step of preparing the powder comprises the steps of:
Pre-freezing the materials;
Lyophilizing the pre-frozen materials; And
Pulverizing the lyophilized materials and blending the lyophilized materials in a predetermined ratio to prepare the ogawa powder. The method according to claim 1,
The rice is called water at room temperature for a predetermined period of time, and then the water is removed and pulverized.
Wherein the millet is called water at room temperature for a predetermined time, and then water is removed therefrom. The method according to claim 1,
The method of claim 1,
Boiling the prepared compound at a first temperature for a first time, boiling at a second temperature lower than the first temperature for a second time, boiling at a third temperature lower than the second temperature for a third time, Wherein the method comprises the steps of: The method according to claim 1,
Wherein the step of preparing the formulation comprises:
Characterized in that 38 g to 42 g of each of the rice and wheat germ are compounded to 600 g of the water and 18 to 22 g of the gomi powder is blended to prepare the blend. The method according to claim 1,
Wherein the step of preparing the formulation comprises:
Wherein the blend is prepared such that the ratio of the rice and the wheat flour is the same in the blend. The method according to claim 1,
Wherein the step of preparing the powder comprises the steps of:
The above-mentioned predetermined ratio to the 20 g of the powdered oak powder was 4.5 to 4.7 g of the walnuts, 2.3 to 2.5 g of the bank, 2.9 to 3.1 g of the jujube, 9.5 to 9.7 g of the night, 1.9 to 2.1 g of the ginger Wherein the method comprises the steps of: Crushing each of walnuts, banks, jujubes, chestnuts and ginger; And
And mixing the pulverized materials at a predetermined ratio to prepare a powder of Ogawa powder. 9. The method of claim 8,
Pre-freezing each of walnut, bank, jujube, chestnut and ginger; And
Further comprising lyophilizing the pre-frozen materials,
Wherein said grinding comprises:
Wherein the freeze-dried material is pulverized. 9. The method of claim 8,
The above-mentioned predetermined ratio to the 20 g of the powdered oak powder was 4.5 to 4.7 g of the walnuts, 2.3 to 2.5 g of the bank, 2.9 to 3.1 g of the jujube, 9.5 to 9.7 g of the night, 1.9 to 2.1 g of the ginger Wherein the method comprises the steps of:

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