KR20170013528A

KR20170013528A - The method of making a graviola loach soup

Info

Publication number: KR20170013528A
Application number: KR1020150106281A
Authority: KR
Inventors: 유해조
Original assignee: 유해조
Priority date: 2015-07-28
Filing date: 2015-07-28
Publication date: 2017-02-07
Also published as: KR101762873B1

Abstract

The present invention relates to a method for producing a functional churit, comprising the step of adding graviola leaves, and a method for producing a functional churit which is effective for promoting health.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing graviola,

The present invention relates to a method for producing graviola jujutu, and more particularly, to a method for producing a functional jujube having an effect on health promotion by adding graviola leaves.

In general, Chu-Tang is a traditional dish made by boiling loach with seasoning. It is a unique health food that transcends the seasons, and the demand for it is gradually increasing. Especially in the summer, And the demand is further increased.

The mudfish is called "鰍魚" in Chinese characters and is rich in fat, protein, and vitamin A, and is a nutritional food that is as good as eels. It contains a lot of minerals (calcium) As a good stamina food has been popular since ancient times. In addition, in Dongbu, the loach is hot, tasteless, non-toxic, and has the effect of stopping diarrhea and seeing the body.

It was said that the loach such as the above was removed from the egg noodles, and the flesh was rich in oil, and it was tasted and tasted. It was kept in the clear water and waited for the mud to sow.

Conventionally, various production methods have been proposed and widely used for each province in the past, but the most common conventional manufacturing method will be described as follows.

First, put the loach in salt water, vomit the foreign substance, rinse it by hand, then pour water into the pot, boil it thoroughly, pick up the stiff and brittle bones, and then add vegetables and seasonings such as miso, garlic, , Red pepper is added irregularly and boiled again for a certain time to make chuangtang.

In order to increase the calcium absorption rate during the ingestion of chuchuang, which is rich in calcium, there has been known a method of preparing chu-tang and a method of preparing the same, It is boiled in a sauce mixed with oriental herb, onion, green onion, seasoning, cabbage, soybean, red pepper powder, sun salt, pepper, miso, and perilla. Is disclosed.

Graviola (GRAVIOLA) belongs to the grape family, and its origin is the Philippines, South America and India. Nutritional components are minerals, phosphorus and calcium. This graviola has been widely used as a folk remedy since ancient times and has been used to treat wounds using leaves, roots, stem, seeds and fruit of graviola and to treat fever, diarrhea, dysentery, cough, asthma, neuralgia and diabetes, It is also known to be effective against parasitic death, rheumatism treatment, arthritis treatment, and depression.

As described above, a method for manufacturing chu-tang for health promotion has been disclosed. However, there is no known method for producing chu-tang using graviola which is effective for anticancer, antiviral, antibacterial action and so on.

Korean Patent Registration No. 10-1526073 (Method of Manufacturing Oriental Chuang Tang) Published Japanese Translation of PCT Application No. 10-2012-0006870 (Tobu Chuotang and Method for Producing the Same)

Disclosure of the Invention The present invention has been conceived in order to solve the above-mentioned problems. It is an object of the present invention to provide a chuchotan using graviola leaves to enhance the immunity of the body contained in graviola as well as calcium and unsaturated fatty acids obtained by ingesting chuchotang Which is effective in promoting health by using minerals which give a good health.

It is another object of the present invention to provide a method for producing graviola juatang which can increase the satisfaction of the preference degree by diversifying the chutarang by producing chutarang as a functional food by using graviola which has anticancer, antiviral and antibacterial activity It has its purpose.

The method for producing gravyrolactam according to the present invention is characterized in that it comprises the step of adding gravilla leaves in the method for producing sucrose.

In addition, in the present invention, the graviola leaves are added to a dense mesh or added in powder form.

In addition, the present invention provides a method for removing foreign substances from a loach, Washing the loose lozenge and boiling it in water for 60 to 70 minutes; Pulverizing the boiled loach to prepare a ground loach; A step of first heating the jujube prepared by adding water, perilla seed, miso, soy sauce, red pepper powder, hot water and graviola leaves to the ground loach; Cooling the primary cherries in cold water and aging at 1 to 5 ° C for 24 hours; And adding garlic, pepper, and leek to the aged chrysanthemum, followed by secondary heating.

The present invention has the effect of providing a functional chutang which has anticancer and antiviral functions by the development of chutarang using graviola leaves.

The present invention also relates to a pharmaceutical composition for treating rheumatoid arthritis, which is effective for improving anti-cancer activity, anti-bacterial effect, enhancing immunity of the body, lowering blood pressure, treating inflammation of atopic or skin diseases, It protects the heart, helps blood circulation, and has a beneficial effect on the release of sodium.

The present invention also provides an animal protein and an essential amino acid rich in mud loach, which is a main ingredient of chu-tang, and contains an unsaturated fatty acid which protects the liver by containing taurine and is particularly effective for arteriosclerosis such as DHA and EPA have. Vitamin A strengthens the skin and mucous membranes and increases the resistance to disease.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a production process diagram of a method for producing graviola jujube according to the present invention. FIG.

The present invention is intended to contain components of graviola in a chuchotan, and includes the step of adding graviola leaves during the chuchotan manufacturing process.

In addition, in the present invention, the graviola leaves are added to a dense net, or added in powder form and added.

In addition, the present invention provides a method for removing foreign substances from a loach, Washing the loose lozenge and boiling it in water for 60 to 70 minutes; Pulverizing the boiled loach to prepare a ground loach; A step of first heating the jujube prepared by adding water, perilla seed, miso, soy sauce, red pepper powder, hot water and graviola leaves to the ground loach; Cooling the primary cherries in cold water and aging at 1 to 5 ° C for 24 hours; And adding garlic, pepper and leek to the aged chuo tang and then heating the mixture.

As an example of the present invention, a method of preparing chu-tang by adding graviola leaves is presented.

1. Steps to solve

After removing the foreign substances on the surface of the loach, the loach is placed in a hollow container, the salt is put into it, the lid is covered, and the salt is vomited.

In this case, the detoxification time can be 15 to 20 minutes. When the loach does not move, water is added to the container to make salt water and the loach is rinsed 5 to 6 times.

The salt allows all the waste materials in the loach to escape and vomits foreign matter or mud due to osmotic pressure.

The loach ingredient is high quality protein, and it contains a lot of vitamin A which is rare in other animal food. It protects the skin firmly, increases the resistance of bacteria and strengthens the mucous membrane of the respiratory tract. It also contains a lot of calcium, which is the minerals most needed by modern people, so loach is a longevity food. It also contains small amounts of fat, iron, ash, flour, vitamin B2 and vitamin D, among which fat is a highly unsaturated fatty acid that is good for hypertensive arteriosclerosis and obesity. In particular, chu - tang boils to the inner part of the loach, so that it can eat many vitamins A and vitamin D in eggs and ovaries.

2. Washing and boiling step

In order to completely remove the slippery mucus and foreign matter remaining in the loosened loach, the impurities are washed 5 to 10 times from the clean water, and then the washed loach is taken out and placed in a pot, Boil for 15 minutes. Leave the loach, leave all the water, and boil for 60 to 70 minutes at 100 ~ 110 ℃ for 2 minutes to get rid of loach and fishy smell by receiving clean water again in the remaining cauldron.

At this time, the second boiled water is left without being discarded, and more specifically, it is used for the production of chu-teang as water to be added in the first heating step of chu-teang.

3. Loach preparation steps

After the boiled loach was taken out, the large bone was removed, and the lozenge was finely pulverized by putting it in a grinder, and finely grinded. Then, finely ground loach was prepared so that the remaining fine bones could be removed through a 50 to 60 mesh filter net .

4. Chuang-tang first heating step

The sliced loach is firstly heated in a cauldron by adding water, perilla seed, miso, soy sauce, red pepper powder, radish and graviola leaves.

Preferably, about 20 kg of finely ground loaches are ground in a cauldron of 180 to 200 liters of water, 5 to 8 kg of perilla seeds, 1 to 3 kg of miso, 1 to 3 kg of soy sauce, 1 to 3 kg of red pepper powder, 35 to 40 kg of heat- Is heated at 100 to 120 ° C for 20 to 30 minutes and then heated at 60 to 80 ° C for 3 to 4 hours.

The water uses a secondary boiled water obtained from washing and boiling the loach. More specifically, wash the impurities after washing, put the washed loaves in a pot, and take clean water. First, boil at 100 ~ 105 ℃ for 10 ~ 15 minutes. Leave the loach and leave all the water. The second boiled water obtained from the step of boiling more water at 100 ~ 110 ℃ for 60 ~ 70 minutes in order to get rid of the loach and the smell of fish by receiving clean water is added, which further adds the deep taste and richness of the soup It is used because it has the effect of enhancing the deep taste of chu-tang.

The perilla seeds are prepared by mixing water and perilla at a ratio of 2: 1, then pulverizing and filtering through a filter mesh of 200 to 300 meshes, using perilla water of liquid juice to remove the malodorous flavor of the loach, It is added to increase the taste.

The soybean paste and soy sauce are added to give a juicy taste of chu-tang and to match the liver, and the red pepper powder is added to add the chalc-tasting taste of the chu-tang broth as well as the spicy taste.

The roots are cut off and cleaned 2-3 times in clean water, then boiled in boiling water at 90 ~ 100 ℃ for 3 ~ 5 minutes and then extracted immediately. After rinsing 2-3 times in cold water, It can be manufactured and used as sicago. The hydrothermal fiber is an alkaline food having a low calorie content and a high fiber content. It is rich in vitamin A, vitamin C and dietary fiber, and has a texture that is not soft and soft.

The graviola leaves may be added to a caulk pot by adding them to a dense net or they may be added in a powder form or added. A commercially available graviola leaf powder may also be used. For example, the method of preparing the graviola leaves in powder form is preferably a fine powder prepared by adding graviola leaves to a pulverizer, pulverizing the powder, and filtering the powder through a 300-400 mesh filter net.

GRAVIOLA is a tropical crop called 'the miracle gift of God.' Tropical natives have long been using leaves, roots, stems, seeds and berries to treat wounds and treat diarrhea, cough, neuralgia, arthritis, Blood pressure drop and so on. In recent years, data on the efficacy of antiviral, antiviral and anticancer effects of graviola have been published on the site operated by the American Cancer Center 'MSKCC'. In April 2015, It was noticed that graviola was effective in cancer. Nutritional components of this graviola consist of calories, moisture, protein, fat, carbohydrate, fiber, minerals, calcium, phosphorus and iron. Among them, 60g of graviola per 100g of grains are contained in large amounts, it is known to protect the heart and blood circulation and blood pressure lowering effect.

In particular, the ingredient 'acetogenin' contained in graviola has a remarkable efficacy to kill cancer cells only and has an antioxidant 'phytochemical' ingredient, which is more than 10,000 times more effective than chemotherapeutic drugs used in hospitals for cancer treatment. It is known to have anti-cancer effect. Other effects including anticancer effects include bacterial collapse, killing of body parasites, blood pressure lowering, heart rate relief, vasodilation, mental sedation, antidepression, convulsions, antiviral and pain relief.

In the present invention, graviola leaves, which are particularly effective against anticancer effects and antivirals, are injected into chu-tang to enhance health and enhance immunity.

5. Ripening stage

The above-mentioned primary chulotang is divided into a pot for 15 persons, cooled in cold water at 0 to 5 ° C, transferred to a refrigerator, and aged at 1 to 5 ° C for 24 hours.

At this time, if the aging time is less than 24 hours, the rich and savory taste of the broth will not come out, and the liver will not be properly fed to the broodstock, so the flavor will be less when the broth is consumed. It is desirable to observe this because it makes the taste less calm and clean, and it also makes you feel tasteless because the richness disappears.

6. Chuang-tang secondary heating stage

Garlic, black pepper and leek are added to the chuangtang which has been aged, and the mixture is heated by the second heating.

More preferably, 10 to 15 parts by weight of garlic, 5 to 10 parts by weight of pepper and 15 to 20 parts by weight of leek are added to 100 parts by weight of the aged chuo tang, and the mixture is heated at 90 to 100 ° C for 5 to 10 minutes.

At this time, when the leek is frosted, the ground portion is wasted, and the ground portion is in the winter or dormant state, so that the leek can be replaced by the leek. It contains a lot of calcium, salt, vitamins, etc. and it has a unique flavor and it plays a role of reducing strong flavor of chu-tang.

The garlic is added so that the deep taste of chuchotang can be obtained by using chopped garlic. The pepper is added to hide the pungent taste and to prevent the weak pungent from feeling refusal, and the pungent is warmed to warm the body It has a warming effect that strengthens the intestines and helps digestion.

Remove the foreign materials on the surface of the loach, put it in a container, put salt into it and let it vomit for 20 minutes to drain out the impurities in the loach, and rinse the loach 6 times with water.

The loach was washed five times with clean water, and the washed loach was taken out. The loaf was taken out of the kettle and boiled at 100 ° C for 15 minutes. Then, the loach was left and all the water was discarded. Take the water and boil it for 60 minutes at 110 ° C. At this time, the second boiled water was not discarded but kept.

After taking out the boiled loach, remove the large bone, put it into a crusher, grind it, grind it, and then filter it through a 60 mesh filter net to prepare finely ground loach.

To 20 kg of the finely ground loach, 200 L of the lozenge secondary boiled water obtained in the washing and boiling step of the loach, and 2 to 1 ratio of perilla and water were mixed and pulverized. The mixture was pulverized, Remove 6 kg of water, 2 kg of miso, 2 kg of soy sauce, 2 kg of red pepper powder, and 3 rinses of hot water, and rinse with cold water for 3 minutes. And 100 g of graviola leaves in a dense mesh were all put into a cauldron. The chuchotang was heated at 120 ° C for 30 minutes and then heated at 80 ° C for 4 hours.

The above-mentioned primary cherries are divided into a pot for 15 persons, cooled in cold water at 0 ° C, transferred to a refrigerator, and aged at 3 ° C for 24 hours.

15 parts by weight of garlic, 7 parts by weight of black pepper and 20 parts by weight of leek were added to 100 parts by weight of the mature cherfu which had been aged, and the mixture was heated at 100 DEG C for 8 minutes to prepare graviola juatang according to the present invention.

Claims

In the chu-tang manufacturing method,
And adding graviola leaves to the gravia.

The process according to claim 1, wherein the graviola leaves are added to a dense mesh or added in powder form or added.

Removing the foreign substances of the loach and then releasing it with salt;
Washing the loose lozenge and boiling it in water for 60 to 70 minutes;
Pulverizing the boiled loach to prepare a ground loach;
A step of first heating the jujube prepared by adding water, perilla seed, miso, soy sauce, red pepper powder, hot water and graviola leaves to the ground loach;
Cooling the primary cherries in cold water and aging at 1 to 5 ° C for 24 hours; And
Adding garlic, pepper and leek to the mature cherries;
&Lt; / RTI > wherein the method comprises the steps of: