KR20160122412A - The manufacturing techinque of nutrition food for solution to eat only what one wants, using vegetability(napa cabbage, a canthopanax, etc.) and animality(ox feet) raw material. - Google Patents

Abstract

The present invention relates to a method for manufacturing nutritional food capable of solving an unbalanced diet by using a seasoning sauce composed of: animal raw materials such as ox feet: seasonings selected from at least one of acanthopanax, napa cabbage, radish, oriental melon, oriental melon syrup, oriental melon jam, oriental melon fermented vinegar, oriental melon fermented liquid, strawberry jam, red pepper powder, garlic, sesame seeds, and soy sauce; and vegetable raw materials such as kimchi, kimchi sauce, and agar powder, to achieve nutrient balance through high nutrient intake with oriental medicine effects. The animal raw materials and the vegetable raw materials are deeply boiled in an extraction tank for 6 hours or more, so that the raw materials are turned into beef-bone soup, thereby preparing raw materials into a form of starch gel, such as jelly or sweet jelly, which is suitable for the current time, and is developed for liking or as a substitute for convenient food capable of enabling users to enjoy in places such as a home, restaurants, event halls, fields, travel sites, or arenas. The storage period of the nutritional food is longer compared to the prior art, and thus the manufacturing method of the present invention is useful. Background art is well known, and frequently used according to the effect, but requires difficult preparations and cooking processes and has problems of smell and taste, and thus the background art is not easily used. The present invention is to complement the defects of the background art. Therefore, the problems are solved by mutual complementation between the animal raw materials and the vegetable raw materials by combining the animal raw materials and the vegetable raw materials. As a simple example, a unique smell of chicken feet is complemented by a distinctive flavor of acanthopanax, oriental melon is substituted for sugar, and the greasy texture is solved by kimchi, and thus, through respective combinations, various pharmaceutical effects are exhibited at a single time, and several nutrients are uniformly taken to solve an unbalance diet.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a nutritive food for a small quantity using a vegetable (Chinese cabbage, ogapi, etc.) raw material and an animal raw material. ) and animality (ox feet) raw material.

The present invention relates to a method for preparing a Chinese cabbage such as Chinese melon, melon juice, melon juice, melon fermented juice, melon juice, strawberry juice, red pepper powder, garlic, sesame, soy sauce and the like by making Chinese cabbage, radish, The present invention relates to a method for producing omelet such as jelly or yangkeng by adding starch sauce, at least one kind of sauce, kimchi (including Kimchi soup) and Kimchi juice, The purpose of this study is to make high nutritional food by solving the problem of unbalanced diet by utilizing the herbal characteristics and characteristics of the above materials.

In general, cabbage or radish is a vegetable that can not be left out of our diet. Especially, it is very high in the value of oriental herb, It can be said that it is not a simple vegetable but a medicinal herb with many effects such as prevention of cold

It is known that it is effective for the treatment of limb paralysis, weakness, fracture, edema, etc. It is also known that the pharmacological effect is strengthening of immunity, antioxidant, anti-fatigue, regulation of endocrine function, It is reported that there is power.

Among the raw materials of fruits and vegetables and fruits, melon contains cucurbitan, which prevents the spread of cancer cells. It is rich in beta-carotene, which helps protect and detoxify liver function and has excellent effect on heart disease. And excellent saponin content is reported to be effective in prevention and treatment of jaundice. And strawberry wants to use fructose, glucose, sucrose. Strawberry vitamin C has excellent antioxidant ability. Illaic acid has a function to prevent the growth of cancer cells. Lycopene ingredient has an effect to improve immunity and prevent aging. Constipation with pectin and fiber component It is effective for prevention and it is known that it contains anti-anthocyanin and has good efficacy for cancer prevention and vision recovery.

Agar powder (ukulgasari and gangryu) is used for jelly and kerosene. Red algae in the sea contains chondroitin sulfate, which is effective for the cellulosic tendon and cartilage regeneration which makes the cell wall of human body. Igaras in the contents contain cholesterol It has been reported that it is an element with excellent effect on lowering the blood pressure, and it is known that it has a skin cosmetic treatment, a constipation treatment, a blood pressure strengthening action, a blood glucose lowering and an anti-cancer action. And the seasoning, garlic, pepper, sesame, and soy sauce, which control the taste, have been on our bodies for thousands of years.

It is a nutrient such as protein fatty acid vitamins. It is a mineral such as calcium magnesium sulfate. It is a calcium supplement of bone and it helps to promote postpartum breast milk. Chondroitin ingredient is good to eyes. It is also a component of the shark's fin,

Draconin valine lysine and other essential amino acids. Especially, it is known that the collagen of the right side is the main ingredient of the joint, which makes the joint bone strong, and it is beneficial for the stamina enhancement of the immune recovery.

It is a manufacturing method that supplements the above-mentioned excellent food depending on rumor, but it is intended to supplement the fact that it is devoid of the vegetable or the animal.

The present invention solves the problem of biased and misplaced good foodstuffs required by the human body as described above, so that plants and animals can be manufactured together,

In order to improve the texture of vegetable materials such as vegetables, we use fruits, vegetables, fermented seaweeds, and fermented liquids to make gingerbreads with animal products, and to solve the problems of using the above vegetable raw materials and agar powder. However,

It is mixed with vegetable vegetables and solved by adding fruits and vegetables, fermented seaweed, and fermented liquid. Especially, it is intended to solve the problem with the unique smell of gourd. It is used in garlic, pepper, sesame, salt, Soy sauce, sauce made of at least one kind of sauce, kimchi, kimchiguk water, and so on.

In order to accomplish the above object, the present invention provides a method for preparing a food product, comprising the steps of preparing A (S) for removing impurities from a human body (bulb) completely by immersing it in a stainless steel tank containing water for 6 to 24 hours, 01).

(S 10) in which the water tank is filled with water and then the air is generated in the water tank to be cleaned and prepared, and the shochu is prepared, .

Preparation stage C (S) for preparation of seasoning sauce, kimchi, kimchi soup, melon, melon cake, melon cake, melon fermented milk, melon fermented milk, strawberry soup made of agar powder, garlic, 100) after three preparation steps

Preparation step A (S 01) is put into an extraction tank (pot) so as to be submerged in water, and then boiled, and then water is removed (odor and grease).

Put the saffron of preparation step B (S 10) into the extraction tank first, then put the saffron and the radish in the deodorizing step (S 02), and add shochu to boil it.

After making gomtang, first rescue the ogphy, and extract the big bones of the ovary. Then, the gomul liquid flows down the stainless steel tank through the stainless steel barrel, and the ovary flesh, cabbage and radish are poured down, and then the oyster bone and the cabbage and stem of the radish are removed Step of separating the distillation liquid and the residue (S 04).

In the initial stage of disinfection or sterilization, put the liquid of the mogul in the separation step (S 04) of the liquid mixture and the residue into the separate tank or sterilizer, add the hot liquid to the small stainless steel vessel first, and then add the hot mogul solution. (S 05), which is sterilized for 10 ~ 30 minutes after putting the seasoning sauce, kimchi, and kimchi soup into the extraction tank (sterilization machine).

(S0 6) for putting the mold liquid of the sterilization step (S 05) into the molding machine or the molding mold or putting it into the sunshade packaging pack (S 06) while cooling the mold liquid of the sterilization step (S 05) .

As described above, according to the present invention, when the preparation steps A, B, and C are completed, the odor removing step, the germinating step, the blemish solution, the bone, the residue separation step, the sterilization step, And fruit and animal welfare (horseshoe) are mixed with each other. Therefore, it is possible to solve the problem of nonsingry naturally, so that it can help the healthy nutrition of children, elderly people, especially patients and adolescents,

The herbaceous nature of Chinese cabbage and radish, which is described in the background of the invention, and the herbaceous nature of fruits such as melon and strawberry, which are raw materials of fruits and vegetables in the text, are already well known. It has beneficial effects by making it easier for foodstuffs to ingest what is being used

Vegetable raw materials such as vegetables and fruits, herbal gingiva, agar powder, and animal raw materials such as jelly, soybean, or sauce made from rosemary, are used for outdoor activities such as hiking or fishing, And it is effective to improve the life of the settlers by the effect that there is no deterioration for a relatively long time.

1 is a flowchart showing a method for producing a nutritional food for unilamination using a vegetable raw material and a vegetable raw material according to the present invention

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

This diagram is a flow chart showing a method of manufacturing a nutritious food for a small meals by using vegetable, fruit, seasoning sauce, kimchi, Kimchi soup, ogupi, red algae vegetable raw materials and ovine

As shown in the flow chart, preparation step A (S 01) for preparation of the right side, preparation step B (S 10) for preparation of ogapi, Chinese cabbage, mulberry and soju, agar powder consisting of red algae, melon, melon, melon Preparation stage for preparation of seasoning sauce, kimchi (soup with kimchi), Kimchi soup (soup made with kimchi), strawberry soup, melon fermented seaweed, fermented melon juice and garlic, pepper, sesame seeds, (S 100)

Preparation Step A (S 01) After the completion of the deodorization step (S 02), which is to remove the odor and grease by boiling water using the extraction tank (pot), the right side is taken out and the water, grease, And the preparation step A (S 01) is completed in the deodorization step (S 02), and the ovary extracted from the extraction tank is put in the preparation step B (S 10) (S 03), which is made by adding remaining Chinese cabbage, radish, and soju in the B (S 10)

In the extraction tank, open the lid and cool it down. First, recover the pickle, drain the liquid from the extract tank through the stainless steel container, pour down the flesh of cabbage, radish and cabbage, The residue separation step (S 04).

Put the remnant in the extraction tank, and prepare the preparation stage C (S 100) into the extraction tank according to the conditions of jelly, yanggang and jelly. Then, add the mogul solution and the agar powder together in a small stainless steel barrel, (Packaging) step (S 06) in which a molding frame, a molding machine, or a shape is formed and the sunshade block is inserted into a perfect molding pack (S 06) after the sterilization step (S 05) The details will be described as follows.

Preparatory phase A (S 01) is to remove the bark and claws of the bovine (bulb) and put the water in the stainless steel container so that the bovine is sufficiently immersed.

Preparatory phase B (S 10) is wearing Chinese cabbage and radish, and Ogapi has a characteristic of one-sided and a unique strong smell, which removes the characteristic odor of Ogusu and further improves the taste. Lee Gyujung cuts 10 ㎝ ~ In a stainless steel tank equipped with an air generator to fill the water to generate air.

Preparatory phase C (S 100) is a method to prepare for easy ingestion of balanced nutritional foods such as juveniles, adolescents, dieticians, and elderly patients, It is a vegetable raw material to prepare seasoning sauce and kimchi made with more than one kind such as melon, melon, melon, melon fermented milk, melon fermented soybean, strawberry and red pepper powder, garlic, sesame, salt and soy sauce.

In the odor elimination step (S 02), in the preparation stage A (S 01), it is essential to remove the foreign body fat such as fat and unpleasant odor, and the boiling state For 10 minutes to 20 minutes, then slowly lower the temperature of the water in the extraction tank to get rid of the worst.

The step of gommang tasting (S 03) is a step that combines animal raw materials and vegetable raw materials. It can also be said to be a process of eliminating the residual odor unique to the wu, which is a unique process in preparation phase B (S 10) In order to neutralize the flavor of soybeans in a unique flavor, the soybean is placed on the bottom of the extraction tank (pot) first, then the cabbage is placed on top of it, then the cabbage and radish are put in the bottom of the extraction tank. ℃ for 2 ~ 5 hours, then for 2 ~ 5 hours at boiling fire, then at 100 ℃ for 2 ~ 5 hours. If the contents are turned off, Sugar substitute melon slips out the nipple and puts it in the germination stage (S 03).

The step of separating gomtang liquid and residue (S 04) is to cool down in the extraction tank (pottery) first, to extract the big bones and ogapi of the right side, to flow the gomul liquid through the stainless steel tank to the stainless steel tank, to crush the right meat, cabbage and radish, (S 04), and firstly putting a small amount of the mold liquid in a small stainless steel container, the mixture is prepared in the preparation step C (S 100). Agar powder is called.

In the sterilization step (S 05), it is intended to find a mouthfeel corresponding to each mouthpiece and to safely increase the storage period. However, in the extraction tank (pot), the ginseng solution in the stainless steel tank is inserted, Add the agar powder which is called at the point of 60 ℃, and prepare several prepared C (S 100) to match with the taste of the food. Melon, Melon, Melon, Melon, Melon, Berries. Choose from seasoned sauce, kimchi, and kimchi soup. Dissolve and dissolve the extract of the extraction tank in a separate small stainless steel barrel, put it in the extraction tank again, and sterilize it at 120 ℃ for 10 minutes to 20 minutes.

The molding step (S 06) can be completed by putting the mold liquid which has undergone the process of the above step in a mold or a molding machine, sealing it by putting it in a light blocking packaging machine or a packaging pack, There is a completion phase to complete the put. The nutritional food of the animal raw materials and vegetable raw materials which have been subjected to the above steps and composed of Chinese cabbage, radish, ogapi and melon, melon melon, melon melon, melon fermented milk, melon fermented milk, strawberry melon, It is a food that is very beneficial to the human body due to pharmacological effects and can contribute to the health promotion of the food.

S 01: preparation phase AS 10: preparation phase BS 100: preparation phase C
S 02: Deodorization stage
S 03: The step of beaning
S 04: Separation step with defatted liquid
S 05: Sterilization (sterilization) step
S 06: Molding (packaging completion) step

Claims (10)

Preparation phase A (S 01): Preparing 50% ~ 70% by removing the bark, claws,
A water tank tank provided with air generating means is provided with at least 5% to 15% of oak, 10% to 15% of Chinese cabbage, 22% to 32% and 20% to 30% Preparation step B (S 10) for preparing by washing using:
Agar powder 0.5% ~ 3%, Melon blue 2.5 ~ 8% Preparation stage C (S 100):
(S 02) for removing the boiled water from the preparation step A (S 01) by burying the bereaved family in water in an extraction tank (pot) at 100 ° C for 10 minutes to 20 minutes,
Place the saffron of preparation stage B (S 10) on the bottom of the extraction tank, put the cabbage and radish on top of the deodorizing stage (S 02), place 140% of the contents in water, 5 hours to 15 hours of beaning with bean ghyeolhae (S 03):
After finishing the germination stage (S 03), the extract of the extraction tank is firstly taken out, the stainless steel tank is filtered through the stainless steel tank to filter out the ginseng solution, and the deodorized cabbage and radish are filtered through the stainless steel pipe. (S 04) to remove the residue of the gomtang liquid and the residue to remove the residue of the residue:
Put the germic liquid into the sterilization tank again and put the germic liquid in a small stainless steel container. Prepare the agar powder in preparation stage C (S 100), dissolve it in the germic liquid around 60 ℃, put it in the sterilizer, (S 05): Sterilization for 15 minutes to 20 minutes
The molding step (S 06) is performed by molding the rough mold liquid until the sterilization step (S 05), or by packing it in the light shielding packing pack.
A method for manufacturing a small-sized, low-malnourished food product using the same plant-derived raw material prepared in the preceding step.






The method of claim 1, wherein
Preparing stage 1 ~ 3% of sauce sauce consisting of more than one group such as red pepper powder, garlic, onion, sesame, soy sauce and so on with 1.5% ~ 5% of 2.5% ~ 8% And sterilizing the nutrient solution.
The method of claim 1, wherein
(S 05) in which the 2.5% to 8% melon fermented in the preparation stage (S 100) is sterilized at 2.5% to 8% .
The method of claim 1, wherein
Wherein the fermented milk is sterilized at a sterilization step (S 05) with 2.5 to 8% melon fermentation broth in a preparation phase (S 100) of 2.5 to 8%.




The method of claim 1, wherein
The Chinese cabbage 22% to 32% of the preparation step B (S 10) is changed to 20% to 30%, and the preparation phase C (S 100) of 2.5 to 8% Wherein the nutritional composition of the nutritional supplement is obtained by adding the nutrient solution to the nutrient solution.


The method of claim 1, wherein
And the sterilization is carried out in an extraction tank (pot) of the sterilization step (S 05) by dissolving 2.5% ~ 8% of strawberry except for 5% to 8% of melon juice in preparation phase B (S 10) How to make a nutrition food for small use.
The method of claim 1, wherein
The agar powder in the preparation step C (S100) is removed and sterilized by putting 20% to 30% of the preparation step B (S10) into the extraction tank for sterilization step (S05) from 21% to 33% (Method for manufacturing nutritious foods for small quantities using the vegetable raw materials).
In paragraphs (1), (2), (3), (4), (5), (6) and (7)
In the separation step (S 04) of the gomtang liquid and the residue, the residue of the Chinese cabbage and the Chinese cabbage and the radish is not broken, but is squeezed out through the stainless steel vessel through the stainless steel vessel, and the germicide liquid is poured down to use only the clear gomtang liquid (Method for manufacturing nutritious foods for small quantities using the vegetable raw materials).
The method of claim 1, 2, 3, 4, 5, 6, 7, 8
(2) to 5% of the soju of the preparation step C (S100) with 22% to 32% of the Chinese cabbage in the preparation step B (S 10) as 20% to 27% And 20% to 30% of the preparation step B (S 10) is changed to 19% to 25%, and 1% to 5% of the Kimchi liquid (liquid) is added to the sterilization step (S 05) And sterilizing the same in the sterilization step (S 05) as in the case of a gomtang liquid.
The method of claim 12, wherein
Remove 1% ~ 5% of Kimchi, 1 ~ 5% of kimchi, kimchi and kimchi, which are sized 1 ~ 5cm in size, and sterilize the kimchi (S 05 ). ≪ / RTI > The method of claim 1,

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