KR20170060196A

KR20170060196A - Meat sauce using fermented rice bran products and manufacturing method thereby

Info

Publication number: KR20170060196A
Application number: KR1020150163720A
Authority: KR
Inventors: 위길숙; 위원길; 이승제; 송윤석; 김원; 전유재
Original assignee: 주식회사 지리산쌀; 전라북도 남원시(남원시농업기술센터장); 재단법인 전라북도생물산업진흥원
Priority date: 2015-11-23
Filing date: 2015-11-23
Publication date: 2017-06-01
Also published as: KR101837158B1

Abstract

The present invention relates to a process for the preparation of fermented soybeans, comprising the steps of: (a) preparing a fermented rice bran product, (b) preparing a meat sauce additive, and (c) mixing the rice fermented product with the meat sauce additive. And a method for manufacturing a source.
Also, it is possible to provide a meat sauce using the fermented rice bran produced by the method for producing meat sauce using the fermented rice bran.

Description

TECHNICAL FIELD [0001] The present invention relates to a meat sauce using a rice bran fermented product,

TECHNICAL FIELD The present invention relates to a meat sauce using fermented rice bran and a preparation method thereof, and more particularly to a fermented sauce using a fermented rice bran, which is excellent in meat meat activity and has good health, such as GABA, ORNITHINE, VITAMIN, MINERAL, , Fibrous material (FIBER), and the like, and a method for producing the sauce.

Recently, consumption of meat products such as beef and pork has increased. Meat products are excellent in taste, rich in nutrients and consumed in various classes.

However, when cooking and processing meat products, fatty acid oxidation occurs. Lipid oxidation is autoxidation by radical reaction. Secondary oxides such as radicals and carbonyls formed by fatty oxidation lead to loss of unsaturated fatty acids and fat-soluble vitamins in meat products. Such meat products may cause aging, carcinogenesis and arteriosclerosis.

If you are cooking pork or beef, use a meat sauce. The meat sauce is also called a fryer. A meat sauce / fryer is an additive used to make meat soft.

The meat sauce has a variety of functions to help digestion and absorption by eliminating the smell of meat and meat, and to improve the taste and chewiness.

Recently, the size of the meat source market is growing due to this need. The meat sauce can be developed in various forms depending on the development of food processing technology.

However, the meat sauce sauce has a problem that most of products using a chemical synthetic preservative are detrimental to the human body. These meat sauce sources are mainly papain (papaya) or bromelin (pap apple) lines extracted from tropical fruits. Ingredients such as bromelain can make the meat less flavorable or harder to preserve for a long time.

Foreign stakes are thick, which makes penetration of caking agent a very important factor. Conventional softening agent is good for Western cooking, and it is not appropriate for taste of Asian people to use western softening agent as it is for Korean cooking food such as soy sauce and sugar which contains cooking ingredients.

To solve these problems, studies have been made on meat sauce products containing various components.

An invention such as Korean Patent Laid-Open Publication No. 10-2010-0056673 (title of invention: source of poultry for meat) has been proposed as a conventional technique.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a food and beverage which is excellent in meat meat activity and has good health, such as GABA, ORNITHINE, VITAMIN, MINERAL, FIBER, And a method of manufacturing the fermented sauce using the fermented rice bran.

In order to solve the above-described problems, the present invention provides a method for producing a fermented beverage, comprising the steps of: (a) (b) preparing a meat sauce sauce additive; And (c) mixing the fermented rice bran with the meat source additive.

Wherein said step (a) comprises: adding 5 to 15% (w / v) of rice bran to 15 liters (L) of distilled water; Sterilizing the resultant mixture of distilled water and rice bran at 120 to 130 degrees for 30 to 60 minutes; Cooling the sterilized product at 25 to 35 degrees; Inoculating the cooled product with 0.5% to 1.0% (w / v) of an agar fermentation broth (Lactobacillus sakei); Fermenting the inoculated resultant at a temperature of 25 to 35 degrees C for 60 to 80 hours, a stirring speed of 300 to 500 rpm and aeration amount of 0.1 to 0.2 vvm; Centrifuging the fermented fermentation broth at 13,000 to 15,000 rpm for 30 minutes to 60 minutes; Separating the supernatant located on the upper part of the centrifuged fermentation broth and compressing the supernatant liquid; Lyophilizing the filtered filtrate by filtration; And obtaining a powder of the lyophilized rice bran fermentation product.

1 to 5 parts by weight of ginger, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of garlic, 25 to 35 parts by weight of red pepper paste, 1 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of onion, 5 to 10 parts by weight of safflower, and 1 to 5 parts by weight of black pepper.

1 to 5 parts by weight of ginger, 15 to 25 parts by weight of pear, 10 to 20 parts by weight of onion, 25 to 35 parts by weight of soy sauce, 1 to 5 parts by weight of pepper powder 5 to 10 parts by weight of soybean curd, 5 to 10 parts by weight of pure white rice, and 1 to 5 parts by weight of sesame oil.

Wherein the step (b) or (c) comprises 1 to 5 parts by weight of citrus fruits, 1 to 5 parts by weight of rhizome, 1 to 5 parts by weight of lime, 1 to 5 parts by weight of banana, 1 to 5 parts by weight of pineapple, 1 to 5 parts by weight of kiwi, 1 to 5 parts by weight of mangoes, 1 to 5 parts by weight of lemon, 1 to 5 parts by weight of plum, 1 to 5 parts by weight of grape, 1 to 5 parts by weight of strawberry, 1 to 5 parts by weight of melon, 1 to 5 parts by weight of cherry, 1 to 5 parts by weight of grapefruit, 1 to 5 parts by weight of watermelon, 1 to 5 parts by weight of rich, 1 to 5 parts by weight of melon, 1 to 5 parts by weight of melon, 1 to 5 parts by weight of pomegranate, 1 to 5 parts by weight of hara bong, 1 to 5 parts by weight of mandarin, 1 to 5 parts by weight of coconut, 1 to 5 parts by weight of peach, 1 to 5 parts by weight of papaya, 1 to 5 parts by weight of guava, 1 to 5 parts by weight of apricot, 1 to 5 parts by weight of chestnut, 1 to 5 parts by weight of gooseberry, 1 to 5 parts by weight of granadilla, 1 to 5 parts by weight of rhubarb, 1 to 5 parts by weight of rhubarb, 1 to 5 parts by weight of cherry, 1 to 5 parts by weight of plum, 1 to 5 parts by weight of rhizome, 1 to 5 parts by weight of fig, 1 to 5 parts by weight of avocado, And 1 to 5 parts by weight of Mafrao And mixing the fruit.

Wherein the step (b) or (c) comprises 1 to 5 parts by weight of leek, 1 to 5 parts by weight of corn oil, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of sewage, 1 to 5 parts by weight of a plantain, 1 to 5 parts by weight of a plantain, 1 to 5 parts by weight of a yulmu, 1 to 5 parts by weight of a dermis, 1 to 5 parts by weight of a cinnabar, And 60 to 80 parts by weight of green tea herb.

In addition, a meat source using the fermented rice bran produced by the above-described method can be provided.

The meat sauce using the fermented rice bran produced by the present invention can provide a meat sauce having excellent antioxidant activity.

In addition, the present invention includes various functional substances such as GABA, ORNITHINE, VITAMIN, MINERAL and FIBER which are good for health, .

In addition, the meat sauce sauce prepared by the present invention can provide effects such as cholesterol inhibition and immunity enhancement.

In addition, the present invention can be used as an additive for cooking for the health of male and female athletes by containing healthy herbs such as herb basil, dermis, plantain, green tea, and passerine among herbal medicines.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart sequentially showing a meat source using a fermented rice bran and a method of producing the same according to an embodiment of the present invention. FIG.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations can be applied and various embodiments can be made. It is to be understood that the following description covers all changes, equivalents, and alternatives falling within the spirit and scope of the present invention.

In the following description, the terms first, second, and the like are used to describe various components and are not limited to their own meaning, and are used only for the purpose of distinguishing one component from another component.

Like reference numerals used throughout the specification denote like elements.

As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. It is also to be understood that the terms " comprising, "" comprising, "or" having ", and the like are intended to designate the presence of stated features, integers, And should not be construed to preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

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

1 is a flowchart sequentially showing a meat source using a fermented rice bran and a method of manufacturing the same according to an embodiment of the present invention.

Referring to FIG. 1, preparation of a rice bran fermentation product (S10), preparation of a rice bran sauce additive product (S20), and mixing rice bran fermentation product and rice bran sauce additive product (S30).

More specifically, step (S10) of preparing the rice bran fermented product comprises adding 5 to 15% (w / v) of rice bran to 15 liters of distilled water (S11), adding the distilled water- (S12), cooling the resulting sterilized product at 25 to 35 ° C (S13), adding 0.5% to 1.0% (by weight) of a microbial fermentation strain (Lactobacillus sakei) (S15) of fermenting the inoculated product at a temperature of 25 to 35 ° C. for 60 to 80 hours, a stirring rate of 300 to 500 rpm and aeration rate of 0.1 to 0.2 vvm, , Centrifuging the fermented fermentation broth at 13,000 to 15,000 rpm for 30 minutes to 60 minutes (S16), separating the supernatant located in the upper portion of the centrifuged fermentation broth, compressing and filtering the supernatant (S17) (S18) of lyophilizing the filtered filtrate and obtaining a lyophilized powder of the fermented rice bran It may include a system (S19).

Rice bran fermentation can be carried out in an agitated bioreactor (30 L scale).

For reference, rice bran means fine bruise which is separated from the process of removing rice husks from rice and then turning brown rice into white rice.

Rice is largely composed of rice husk layer, rice bran layer, snow (embryo), and endosperm (endosperm). The rice husk layer is removed as a preliminary process and is called brown rice. Rice seeds such as seeds and horns are removed.

It is generally known that rice bran and rice hulls are rice bran, and about 95% of physiologically active substances such as lecithin, octacosanol, orozanol, and tocopherol are distributed in rice bran, and the remaining bioactive substances are distributed in rice called rice bran.

Rice flour is finely crushed powder of rice bran which comes out when brown rice is prepared.

Rice cores contain various nutrients such as vitamin A, vitamin B1, B6, iron, phosphorus and minerals. Rice cores consist of 13.5% moisture, 13.2% protein, 18.3% fat, 38.3% carbohydrate, 7.8% fiber and 8.9% ash.

In particular, rice bran contains 2.5 mg of vitamin B1 per 100 g, and can be used effectively for vitamin intake.

Rice bran is rich in dietary fiber and can stimulate the action of intestines. Constipation is effective.

In addition, rice bran can increase the bacterium in the intestines and maintain the balance of the parasitic bacteria in the intestines. Thus, it is effective for prevention of colon cancer.

In addition, rice bran is good for skin care and anti-aging. The effect of preventing fatty liver is excellent.

In addition, rice bran can act to suppress the absorption of calcium in the small intestine. Thus, the effect of preventing stones is excellent.

The step (S11) of adding 5-15% (w / v) of rice bran to 15 liters (L) of distilled water can be performed by adding rice bran discharged from rice paddy to 15 liters (L) of distilled water.

If the added amount of rice bran is less than 5% (w / v), the antioxidative effect may be insignificant. In addition, when the added amount of rice bran is more than 15% (w / v), the action of suppressing the absorption of calcium becomes large, which may cause unbalance of nutrients in the body. The amount of rice bran added is 10% (w / v).

The smaller the rice bran, the higher the dietary fiber content of the whole product and the better the flavor. However, if the particles of rice bran are extremely small, chewing may be reduced when the product is consumed.

Therefore, the grain size of the rice bran may be 150 to 250 탆. The grain size of the rice bran is preferably 200 μm.

The step (S12) of sterilizing the resultant mixture of distilled water and rice bran at 120 to 130 degrees for 30 to 60 minutes is performed by heating the resultant obtained by mixing distilled water and rice bran at a temperature of 121 DEG C for about 40 minutes to remove microorganisms and bacteria Can be eliminated.

In this case, Ultra High Temperature Sterilization (UHT) can be performed at 121 degrees for 10 to 20 seconds.

The step of cooling the sterilized product at 25 to 35 degrees (S13) may cool the resultant mixture of sterilized distilled water and rice bran at a temperature of 30 degrees. In this case, it may be cooled for 1 to 6 hours. The reason for cooling is to inoculate the rice bran fermentation strain.

The step of inoculating the cooled product with 0.5% to 1.0% (w / v) of Lactobacillus sakei (S14) can be used to inoculate 0.5% of the Lactobacillus sakei strain to the cooled product.

Lactobacillus sakei can be used for rice germ fermentation. Lactobacillus sakei is a strain with high productivity of GABA.

If the rice bran fermentation broth is less than 0.5%, it may be difficult to produce the rice bran fermentation product. In addition, when the rice bran fermentation broth is more than 1%, miscibility with other materials and additives used for producing the meat sauce source may be deteriorated. 0.5% of rice germ strains are good.

The inoculated product was fermented for 60 to 80 hours at a temperature of 25 to 35 ° C, a stirring rate of 300 to 500 rpm and aeration rate of 0.1 to 0.2 vvm (S15) , The fermentation can be carried out under the conditions of a temperature of 30 ° C., a stirring speed of 400 rpm and aeration rate of 0.16 vvm.

For reference, the vvm used in the aeration volume means volume of air added to liquid volume per minute.

Centrifuging the fermented fermentation broth at 13,000 to 15,000 rpm for 30 minutes to 60 minutes (S16) can ferment fermented broth for 72 hours at 14,000 rpm for 30 minutes.

The step (S16) of centrifuging the fermented fermentation broth at 13,000 to 15,000 rpm for 30 minutes to 60 minutes can separate the fermentation broth into a supernatant and a supernatant by centrifugation.

For reference, the lower solution may be a fermentation broth in which sediment is located at the bottom after centrifugation. The precipitate can be lyophilized. The precipitate can be lyophilized at -80 ° C to -10 ° C during lyophilization. The freezing period may be from 12 hours to 72 hours.

Separating the supernatant located in the upper part of the centrifuged fermentation broth, and compressing and filtering the supernatant (S17), the supernatant of the centrifuged fermentation broth can be squeezed and filtered.

The supernatant can be filtered (filter press, pressure 1.5 kg / cm 2 or less, filter cloth 600 x 600 x 30 mm). Accordingly, the supernatant can be obtained as a filtrate through filtration.

In the step (S18) of freeze-drying the filtrate under pressure filtration, the filtered filtrate can be freeze-dried.

The filtrate can be freeze-dried at -80 to -10 ° C during lyophilization. The freezing time can be from 12 hours to 72 hours.

By freeze-drying, the filtrate can be rapidly cooled to -40 ° C or less to keep it in a solid state, while making it in a high vacuum state and removing moisture contained in the precipitate. Accordingly, there is an effect that the filtrate or precipitate due to moisture can be prevented from corruption and contamination.

In addition, the filtered filtrate and the precipitate remaining after centrifugation can be pulverized through lyophilization.

In addition, the lyophilized filtrate or the precipitate may be pulverized by a pulverizer so as to have a powdery form with uniform properties.

For reference, the filtrate or sediment changes shape to solid when it is lyophilized. The filtrate or precipitate which has been converted to solid in this manner can be produced in powder form.

The step (S19) of obtaining the powder of the lyophilized rice bran fermentation product can obtain the lyophilized powder of the rice bran fermented product.

When the filtrate has completed lyophilization, the particles can be formed into small powders. As a result, it is possible to obtain a powdery form of rice bran fermentation product having uniform properties.

Hereinafter, the rice bran fermented product of the present invention will be described in more detail by way of examples. The particle size analysis of the rice bran fermented product used in the Examples is shown below. However, the present invention is not limited to the embodiments described below.

The particle size of the rice bran (raw material), the precipitate powder and the filtrate was measured using a particle size analyzer (HELOS / RODOS). The results are shown in Table 1.

[Table 1]

In addition, the proteolytic activity of the fermentation filtrate and the filtrate powder was measured, and the results are shown in Table 2.

For the measurement, add 1 ml of 0.6% casein substrate solution to the test tube, and add the assay sample (1 ml of the fermentation filtrate or 0.1 g of the filtrate powder) and react at 37 ° C for 60 minutes. Thereafter, 2 ml of 0.4 M TCA (trichoroacetic acid) solution is added. After that, the mixture was allowed to stand at room temperature for 30 minutes, and then filtered to obtain a filtrate. 1 ml of the filtrate and 1 ml of the F & C folin reagent were added to 5 ml of 0.4 M Na ₂ CO ₃ solution and developed for 30 minutes at 37 ° C. The absorbance was measured using an absorbance meter (THERMO, GENESIS 10-S) at 660 nm Respectively.

[Table 2]

The antioxidative activity of the filtrate powder was measured, and the results are shown in Table 3.

For the measurement, 2 ml of the solution containing 1, 2 and 4 mg of each of the filtrate powder and 1 ml of 0.2 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) solution were mixed and allowed to stand in a dark place for 30 minutes. Absorbance was measured using a spectrophotometer (THERMO, GENESIS 10-S) at 517 nm.

[Table 3]

The degree of free radical scavenging by the DPPH method can be confirmed. This can be expressed as RC by taking the absorbance value by the DPPH method and comparing the degree of antioxidation of each antioxidant.

DPPH is a substance with a relatively stable radical, and antioxidant activity is tested using a point that radicals are eliminated and decolorized when a substance having an antioxidative activity is encountered.

For reference, DPPH itself is a very stable free radical, a violet compound that exhibits characteristic light absorption at 517 nm. In particular, since various antioxidative mechanisms are decolorized by the proton-radical scavenger, antioxidant activity can be easily observed with the naked eye.

As a result, it was confirmed that the filtrate powder using the fermented rice bran according to the present invention had an improved antioxidative activity as compared with the control.

In addition, the pork meat activity of the filtrate powder was measured and the results are shown in Table 4.

The measurement method is as follows. First, the fat of the pork was removed, and then prepared in a size of 2.0 x 2.0 x 0.3 cm. The pork samples prepared in 20 ml of the solution in which the filtrate powders were added in the proportions of 1, 3 and 5%, respectively, were immersed and aged at 4 to 8 hours. The aged pork was baked at 120 for 40 seconds on the front and back sides of the pork using an electric frying pan. The baked pork was allowed to stand at room temperature (about 20 ± 5 ° C) for 10 minutes and the hardness was measured using a texture analyzer (TA × T PLUS).

[Table 4]

As shown in Table 4, it can be seen that the hardness of the pork was reduced in the sample in which the filtrate of the rice bran filtrate was added at the ratio of 1, 3 and 5%, respectively, as compared with the control without the rice bran filtrate powder.

From the results, it can be seen that the higher the concentration of the filtrate powder using the fermented rice bran according to the embodiment of the present invention, the greater the abrasion activity than the control.

The step of preparing the meat source additive (S20) can be divided into two. Step S20 of preparing a meat source additive may include preparing a meat sauce additive (S21) and preparing a rib sauce additive (S22).

Specifically, the step (S21) of preparing the sauteed sauce additive comprises 1 to 5 parts by weight of ginger, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of garlic, 25 to 35 parts by weight of gochujang 1 to 10 parts by weight of red pepper powder, 1 to 5 parts by weight of pure white rice, 15 to 25 parts by weight of soy sauce, 5 to 10 parts by weight of onion, 5 to 10 parts by weight of safflower and 1 to 5 parts by weight of black pepper.

Ginger contains gingerol. Ginger can lower blood cholesterol concentration. Ginger warms the body. Ginger is effective in alleviating arthritis.

The amount of ground ginger is preferably 1 to 5 parts by weight. If the blending amount of ginger is less than 1 part by weight, the anticancer and antibacterial effect may be insignificant. In addition, when the blended amount of ginger is more than 5 parts by weight, it may stimulate the gastric mucosa by promoting gastric juice secretion, or may cause abdominal pain or diarrhea.

The stomach is a fruit rich in potassium, luteolin and vitamins. Preventing colds in the stomach helps. The abundance of abalone and oxydase and invertase helps digestion. Boat has good digestive function activation effect. Boats are effective in eliminating hangovers, anticancer effects and constipation prevention.

The blending amount of galena is preferably 5 to 10 parts by weight. When the blending amount of galena is less than 5 parts by weight, the nutrient for hangover resolution may not be sufficiently contained. In addition, when the blending amount of the galena is more than 10 parts by weight, it may cause a louse.

Garlic is rich in selenium, cysteine, and methionine. Garlic is helpful for anti-cancer action. Garlic is a powerful detoxifying agent to help strengthen the liver and remove bacteria. Garlic helps improve hypertension and diabetes.

The amount of ground garlic is preferably 5 to 10 parts by weight. If the blending amount of garlic is less than 5 parts by weight, the nutrient which is capable of detoxifying may not be sufficiently contained. In addition, when the blending amount of garlic is more than 10 parts by weight, gastrointestinal disorder may occur and symptoms such as diarrhea, abdominal pain and gastritis may occur.

Kochujang is one of the traditional fermented foods in Korea. Kochujang is a seasoning which is made by mixing rice flour, salt, malt, red pepper powder and meju garu. Kochujang is rich in capsaicin, which helps protein synthesis. Kochujang is effective in preventing aging and strengthening immunity. Kochujang is rich in beta-carotene and vitamin A, which promotes the production of rhodopsin, protecting and restoring visual acuity.

The blending amount of kochujang is preferably 25 to 35 parts by weight. When the blending amount of kochujang is less than 25 parts by weight, nutrients that prevent aging may not be sufficiently contained. In addition, when the blending amount of the kochujang is more than 35 parts by weight, the secretion of gastric juice may be accelerated and the vomiting may occur.

Capsicum and vitamin A are rich in red pepper powder. Red pepper powder is effective in enhancing eye health and gastrointestinal function. Red pepper powder is good for skin beauty. Red pepper powder is effective in preventing aging and strengthening immunity.

The blending amount of red pepper powder is preferably 1 to 10 parts by weight. If the blending amount of the red pepper powder is less than 1 part by weight, the nutrient for enhancing the gastrointestinal function may not be sufficiently contained. In addition, when the blending amount of the red pepper powder is more than 10 parts by weight, the gastric juice secretion may be promoted and the gastrointestinal disorder may be caused.

The white sugar is a high-purity, high-purity, small-particle sugar produced first in the process of making sugar.

The blending amount of white sugar is preferably 1 to 5 parts by weight. When the blending amount of the whitening sugar is less than 1 part by weight, sweetness may be insufficient. If the blending amount of the whitening sugar is more than 5 parts by weight, it may cause obesity because it is absorbed by the sugar.

In addition, at least one of honey, aspartame, glucose, starch syrup, sorbitol, and xylitol can be selected and used instead of black sugar.

The liver can remove vascular impurities. The liver can play a role in promoting the synthesis of vitamins in the body. Soy has anticancer efficacy. For reference, the more the liver is kept, the better its taste and efficacy. The soy sauce used in the present invention is preferably soy sauce having 3 years or more.

The blending amount of soy sauce is preferably 15 to 25 parts by weight. When the blending amount of the liver is less than 15 parts by weight, nutrients having anticancer activity may not be sufficiently contained. In addition, when the blending amount of liver is more than 25 parts by weight, excessive sodium intake may cause blood pressure increase in hypertensive patients.

Onions are rich in anthocyanins, quercetin, which break down fat. Onions are effective in relieving hyperlipidemia. Onion is excellent antioxidant effect. Onions are excellent for prevention and treatment of hypertension.

The amount of ground onion is preferably 5 to 10 parts by weight. If the blended amount of the onion is less than 5 parts by weight, it may not contain enough nutrients for treating hyperlipidemia and anticancer effect. In addition, when the blended amount of onion is more than 10 parts by weight, excessive intake of potassium may cause hyperkalemia due to poor potassium excretion in the case of kidney patients.

There is a component that clears the blood. Calcium, potassium, iron, and polycarbonate phenols are abundant. Side waves are effective in preventing colds. It has efficacy on the side effects of aging and vascular diseases. Side wave has anti-cancer effect.

The blending amount of the ground wave is preferably 5 to 10 parts by weight. When the blending amount of the ground wax is less than 5 parts by weight, nutrients which have an anticancer effect may not be sufficiently contained. In addition, when the blending amount of the brown rice is more than 10 parts by weight, excessive potassium ingestion may cause hyperkalemia due to poor potassium excretion in the kidney patients.

Pepper contains piperidine, sardine, essential oil. The black pepper has little calories, and is used for ingestion. Pepper drops the flame and warms the inside. Pepper can cut the wall and remove the wind and the cold of the book. Pepper also works to release the poison of meat such as meat and fish.

The blending amount of the black pepper is preferably 1 to 5 parts by weight. If the blend amount of the black pepper powder is less than 1 part by weight, the ingredient for removing the nutmeg of meat may not be sufficiently contained. In addition, when the blending amount of the black pepper powder exceeds 5 parts by weight, a high temperature may be generated in the body.

In addition, the step (S22) of preparing the rib-sauce additive comprises 1 to 5 parts by weight of ginger, 15 to 25 parts by weight of ginger, 10 to 20 parts by weight of onion, 25 to 35 parts by weight of soy sauce, 1 to 5 parts by weight of black pepper, 5 to 10 parts by weight of a safflower, 5 to 10 parts by weight of a whitish white and 1 to 5 parts by weight of sesame oil.

The amount of ground ginger is preferably 1 to 5 parts by weight. If the blending amount of ginger is less than 1 part by weight, the anticancer and antibacterial effect may be insignificant. In addition, when the blended amount of ginger is more than 5 parts by weight, it may stimulate the gastric mucosa by promoting gastric juice secretion, or may cause abdominal pain or diarrhea. In addition, when the blended amount of ground ginger is more than 5 parts by weight, a high temperature may occur in the body.

The blending amount of galena is preferably 15 to 25 parts by weight. When the blending amount of galena is less than 15 parts by weight, nutrients which improve the anticancer activity and the digestion function may not be sufficiently contained. In addition, when the blended amount of galena is more than 25 parts by weight, diarrhea or vomiting may occur.

Onions are rich in vitamin A. Onions are rich in anthocyanins, quercetin, which break down fat. Onions are effective in relieving hyperlipidemia. Onion promotes the secretion of insulin to treat diabetes and lower blood sugar is effective. Onion is excellent antioxidant effect. Onions are excellent for prevention and treatment of hypertension.

The blending amount of ground onion is preferably 10 to 20 parts by weight. If the blended amount of the onion is less than 10 parts by weight, the nutrient for preventing hyperlipemia and diabetes may not be sufficiently contained. In addition, when the amount of the onion is more than 20 parts by weight, excessive intake of potassium may cause hyperkalemia due to poor potassium excretion in the case of patients with kidney. In addition, when the blended amount of ground onion is more than 20 parts by weight, it may cause damage to the top, liver or feces.

Soy sauce is rich in lactic acid bacteria such as yeast and lead. Soy sauce has the ability to supply lactic acid bacteria and proteins. Soy has anticancer efficacy. The liver is detoxified because it contains methionine. For reference, the more the liver is kept, the better its taste and efficacy. The soy sauce used in the present invention is preferably soy sauce having 3 years or more.

The blending amount of soy sauce is preferably 25 to 35 parts by weight. When the blending amount of the liver is less than 25 parts by weight, nutrients having anticancer activity may not be sufficiently contained. In addition, when the blending amount of liver is more than 35 parts by weight, excessive sodium intake may cause blood pressure increase in hypertensive patients.

Pepper has anti-cancer efficacy. Pepper contains piperidine, sardine, essential oil. The black pepper has little calories, and is used for ingestion. Pepper drops the flame and warms the inside. Pepper can cut the wall and remove the wind and the cold of the book. Pepper also works to release the poison of meat such as meat and fish.

The blending amount of the black pepper is preferably 1 to 5 parts by weight. If the blend amount of the black pepper powder is less than 1 part by weight, the ingredient for removing the nutmeg of meat may not be sufficiently contained. In addition, when the blend amount of the pepper powder is more than 5 parts by weight, it may stimulate the gastric mucosa and cause gastric uptake or inflammation.

The white sugar is a high-purity, high-purity, small-particle sugar produced first in the process of making sugar. For reference, sesame oil is added in the rib sauce, so the blending amount of white sugar can be increased accordingly.

The blending amount of white sugar is preferably 5 to 10 parts by weight. If the blending amount of the white sugar is less than 5 parts by weight, the sweet taste may be insufficient. In addition, when the blending amount of the whitening sugar is more than 10 parts by weight, it may be obesity because it is absorbed by sugar.

Sesame oil is rich in components called sesamin. Sesame oil can prevent various adult diseases. Sesame oil is effective for arteriosclerosis and hypertension. Sesame oil detoxifies.

The blending amount of sesame oil is preferably 1 to 5 parts by weight. If the blending amount of sesame oil is less than 1 part by weight, the taste may be insufficient. Further, when the blended amount of sesame oil is more than 5 parts by weight, the amount of sesame oil is high, which may interfere with the diet.

In another embodiment, the step (S20) of preparing the sauce sauce additive comprises 1 to 5 parts by weight of black rice flour, 1 to 5 parts by weight of black rice flour, 0.01 to 1 part by weight of salt, 0.5 to 2 parts by weight of pumpkin powder, 1 to 3 parts by weight of carrot powder, 1 to 3 parts by weight of cabbage powder, 0.5 to 2 parts by weight of spinach powder, 1 to 3 parts by weight of apple powder, 0.5 to 2 parts by weight of carrot flake, 0.5 to 2 parts by weight of spinach flakes And 0.5 to 2 parts by weight of pumpkin flakes.

The pumpkin is rich in beta carotene (vitamin A precursor). It is good for preventing cancer and preventing aging. Sweet pumpkin is good for liver function recovery. Squash is good for diabetes and eye health.

The blended amount of the pumpkin powder is preferably 0.5 to 2 parts by weight. If the blended amount of the pumpkin powder is less than 0.5 part by weight, nutrients that improve the immunity may not be sufficiently contained. In addition, when the blended amount of the pumpkin powder is more than 2 parts by weight, the vitamin A accumulates excessively in the body, and fatigue easily or headache may occur.

Broccoli contains a large amount of beta carotene and selenium. Broccoli has anticancer effect. Broccoli is also effective in improving immunity. Broccoli has rich dietary fiber, so it works well for constipation, and is good for diet.

The blending amount of brookie powder is preferably 1 to 3 parts by weight. If the blending amount of brookie powder is less than 1 part by weight, nutrients that improve immunity may not be sufficiently contained. In addition, when the blending amount of the brookie powder is more than 3 parts by weight, the fibers may accumulate excessively, which may stimulate intestines and cause abdominal pain.

Carrots are rich in vitamin A. Carrots have more vitamin A than greenish - yellow vegetables. Carrots are effective for night blindness. Carrots are effective in preventing women's diseases, can reduce the menstrual cramps. Carrots are good for preventing hair loss.

The blending amount of the carrot powder is preferably 0.5 to 2 parts by weight. If the blending amount of the carrot powder is less than 0.5 part by weight, the nutrients may not be sufficiently contained in the night blindness. In addition, when the blending amount of the carrot powder is more than 2 parts by weight, symptoms of jaundice may be developed.

Cabbage contains a lot of dietary fiber. Cabbage is good for constipation, vascular disease and skin beauty.

The blending amount of the cabbage powder is preferably 1 to 3 parts by weight. If the blending amount of the cabbage powder is less than 1 part by weight, nutrients that are good for constipation may not be sufficiently contained. In addition, when the blending amount of the cabbage powder is more than 3 parts by weight, excessive accumulation of the gypsum ingredient in the cabbage may cause hypothyroidism.

Spinach is rich in vitamin A, vitamin C, vitamin K, folic acid, lutein, calcium, glutathione, essential amino acids, zeaxanthin and iron. Spinach is good for eyes and bones health. Spinach is excellent for antioxidant and anemia prevention. Spinach is often used as a safe food for rice because it contains essential amino acids such as lysine, tryptophan, and methionine, which are often lacking in rice to be consumed as stocks.

The blending amount of the spinach powder is 0.5 to 2 parts by weight. If the blending amount of the spinach powder is less than 0.5 part by weight, nutrients that are good for eye and bone health may not be sufficiently contained. In addition, when the blending amount of the spinach powder is more than 2 parts by weight, the fishery ingredient contained in the spinach may meet with calcium and cause urinary stones.

In addition, carrots, spinach and zucchini can be formed into flake-shaped flakes for the preservation of nutrients.

The carrot flake is a carrot shaped in the form of a flack.

The blending amount of carrot flakes is preferably 0.5 to 2 parts by weight. If the blend amount of the carrot flake is less than 0.5 part by weight, nutrients which are good for prevention of women's diseases may not be sufficiently contained. In addition, when the blend amount of carrot flakes is more than 2 parts by weight, symptoms of jaundice may be developed.

Spinach flakes are formed in the shape of a flack (spinach).

The amount of the spinach flakes is preferably 0.5 to 2 parts by weight. If the amount of the spinach flakes is less than 0.5 part by weight, nutrients that are good for antioxidant activity may not be sufficiently contained. In addition, when the amount of the spinach flakes is more than 2 parts by weight, the fishery ingredients contained in the spinach may meet with calcium and cause urinary stones.

Pumpkin is rich in carotene called carotene. Amber is rich in potassium. Pumpkin is effective in the treatment of edema and skin beauty.

The blending amount of the pumpkin flakes is preferably 0.5 to 2 parts by weight. If the blending amount of the pumpkin flakes is less than 0.5 part by weight, the nutrients may not be sufficiently contained in the metabolism. In addition, when the blending amount of the pumpkin flakes is more than 2 parts by weight, there is a possibility that the body weight is decreased in a person having a bad digestive organs.

The black rice flakes are formed of black rice in a flack shape.

The blending amount of the black rice flakes is preferably 1 to 5 parts by weight. When the blending amount of the black rice flakes is less than 1 part by weight, a component which is good for the hair loss effect may not be sufficiently contained. Further, when the blending amount of the black rice flakes is more than 5 parts by weight, there is a possibility that constipation is caused.

Salt is an essential nutrient that balances body fluids. Salt is sometimes called sodium, and is a balancing element with potassium in our bodies.

If the salt intake is insufficient, the concentration of sodium may become thinner and the concentration of potassium may become darker, resulting in poor health. In addition, when an appropriate amount of salt is ingested, heavy metals and toxic substances in the body can be discharged to the outside of the body.

In addition, salt can be used to enhance sweetness.

The blending amount of the salt is preferably 0.01 to 1 part by weight. If the amount of salt is less than 0.01 part by weight, the effect of sodium may be insignificant. If the amount of the salt is more than 1 part by weight, there is a possibility that an excessive intake of the salt causes an adverse effect of increasing the blood pressure of the blood vessel.

Apples are excellent in skin cosmetic, anti-cancer effect, brain disease, hangover resolution and cholesterol improvement.

The blending amount of the apple powder is preferably 1 to 3 parts by weight. When the blending amount of the apple powder is less than 1 part by weight, the effect of improving cholesterol may be insignificant. In addition, when the blending amount of the apple powder is more than 3 parts by weight, pectin, which is an ingredient of the apple, may promote the intestinal activity and interfere with the sleeping activity.

The rice bran fermented water powder is preferably 5 to 15 parts by weight. When the amount of the rice bran fermentation product powder is less than 5 parts by weight, nutrients having the immunity and anticancer effect may not be sufficiently contained. In addition, when the amount of the rice bran fermented product powder is more than 15 parts by weight, there is a possibility of causing obesity.

In the meat source using the fermented rice gangue of the present invention, the blending amount of the fish sauce additive can be estimated based on 10 parts by weight of the fermented rice gangue powder.

The step (S30) of mixing the rice bran fermented product with the meat sauce additive may include mixing the rice bran fermented product with the meat sauce additive.

In this step S30, only one step (S21) of preparing the sauteed sauce additive and S22 (S22) of preparing the rib sauce additive may be selected and mixed. In addition, mixing can be carried out using two steps: preparation of the sauteed sauce additive (S21) and preparation of the rib sauce additive (S22).

The method may further include a step of adding red ginseng in a step (S30) of mixing the rice germ fermented product and the meat source additive.

In another embodiment, 10-20 parts by weight of red ginseng may be added.

Red ginseng has the effect of promoting the transformation of senescent cells into new ones. In addition, red ginseng has anticancer effect. Red ginseng lowers cholesterol levels and helps blood circulation.

The blending amount of red ginseng is preferably 10 to 20 parts by weight. When the blending amount of red ginseng is less than 10 parts by weight, saponin may not be sufficiently contained. In addition, when the blending amount of red ginseng is more than 20 parts by weight, there is a possibility of causing insomnia and nervousness of people sensitive to caffeine.

In addition, red ginseng extract can be used. The red ginseng extract was prepared by pulverizing 100 g of red ginseng to make red ginseng powder, adding 5 to 10 times the weight of red ginseng powder to purified water, extracting the fermented ginseng at 90 to 95% for 20 to 30 hours at 8 to 12 hours, And the filtered red ginseng extract may be concentrated in vacuo at 10 to 20 ° Brix and freeze-dried.

The meat sauce using the rice germ fermented product of the present invention includes red ginseng which contains essential nutrients in the body, so that it can consume nutrients evenly upon ingestion. Therefore, it is very effective to prevent malnutrition.

The method may further include the step of adding at least one of pectin, tannin and carotinoid in a step (S30) of mixing the rice germ fermented product and the meat source additive.

The step of adding at least one of pectin, tannin and carotinoid may include adding at least one of 0.10 to 0.20 parts by weight of pectin, 0.10 to 0.20 parts by weight of tannin and 0.10 to 0.20 parts by weight of carotenoid .

Pectin allows the meat sauce to have an appropriate viscosity.

Tannin (tannin) is a component with a strong flavor, can be rich in meat sauce.

Carotinoids have antioxidant properties, which can increase the anticancer effect of meat sauce.

Further, in the step (S30) of mixing the rice germ fermented product and the meat source additive, the step of mixing the fruits may be further included.

The step of mixing the fruit comprises 1 to 5 parts by weight of citron, 1 to 5 parts by weight of lime, 1 to 5 parts by weight of lime, 1 to 5 parts by weight of banana, 1 to 5 parts by weight of pineapple, 1 to 5 parts by weight of orange, 1 to 5 parts by weight of mango, 1 to 5 parts by weight of lemon, 1 to 5 parts by weight of plum, 1 to 5 parts by weight of grape, 1 to 5 parts by weight of strawberry, 1 to 5 parts by weight of blueberry, 1 to 5 parts by weight of cherry, 1 to 5 parts by weight of grapefruit, 1 to 5 parts by weight of watermelon, 1 to 5 parts by weight of rich, 1 to 5 parts by weight of melon, 1 to 5 parts by weight of pitch, 1 to 5 parts by weight of pomegranate, 1 to 5 parts by weight of pomegranate, 1 to 5 parts by weight of pomegranate, 1 to 5 parts by weight of pomegranate, 1 to 5 parts by weight of mandarin, 1 to 5 parts by weight of coconut, 1 to 5 parts by weight of guar gum, 1 to 5 parts by weight of guar gum, 1 to 5 parts by weight of apricots, 1 to 5 parts by weight of night, 1 to 5 parts by weight of gooseberry, 1 to 5 parts by weight of granadilla, 1 to 5 parts by weight of lobus berry, 1 to 5 parts by weight of avocado, 1 to 5 parts by weight of avocado, 1 to 5 parts by weight of avocado, 1 to 5 parts by weight of sweet potato, 1 to 5 parts by weight of cherry, 1 to 5 parts by weight of plum, To 5 parts by weight Fruit can be mixed.

The step of mixing fruits can use potassium-rich vegetables and fruits to reduce problems caused by excessive salt intake. Vegetables and fruits can help release sodium in the body.

If the fruit is blended less than 1 part by weight, the effect on nutrient uptake may be insignificant. In addition, if the fruit is more than 5 parts by weight, it may cause obesity and tooth decay.

Further, in the step (S30) of mixing the rice germ fermented product and the meat source additive, the step of mixing the herb may be further included.

The step of mixing the herb is 1 to 5 parts by weight of leek, 1 to 5 parts by weight of corn oil, 1 to 5 parts by weight of gugija, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of sewage, 1 to 5 parts by weight of mustard, 1 to 5 parts by weight of alum, 1 to 5 parts by weight of alum, 1 to 5 parts by weight of dandelion, 1 to 5 parts by weight of alabaster, 1 to 5 parts by weight of alum, 1 to 5 parts by weight of alum, To 80 parts by weight of the herb can be mixed.

Leek seeds protect the liver and kidneys, and have excellent efficacy against dementia and enuresis.

The blending amount of leek seed is preferably 1 to 5 parts by weight. When the blending amount of leek seeds is less than 1 part by weight, the effect of improving the detoxification of active oxygen may be insignificant. In addition, when the blending amount of leek seeds is more than 5 parts by weight, the temperature in the body may be increased.

Corn oil has the effect of restoring the liver (kidney kidney), fixing the period (精气) and fixing the sluggish period.

The blended amount of corn oil is preferably 1 to 5 parts by weight. When the blending amount of the marine oil is less than 1 part by weight, the improvement effect on the immunity enhancement may be insignificant. In addition, when the blended amount of corn oil is more than 5 parts by weight, dizziness may cause headache.

Gugija is a symptom of dizziness, tinnitus, tinnitus, uremia, urinary tract, urinary frequency and urinary tract symptoms. And to urinate (incontinence incontinence) is effective.

The blending amount of gugija is preferably 1 to 5 parts by weight. When the blend amount is less than 1 part by weight, the effect of improving tack may be insignificant. In addition, when the blend amount exceeds 5 parts by weight, there is a possibility that the body weight will increase remarkably.

It has a blood pressure lowering effect by treating low back pain due to lack of function of liver (kidney kidney), lumbar throat, hypochondriosis, hypothalamus, frequent urination, sudden anxiety and uterine bleeding. It means the dried bark of Eucommia ulmoides Oliver. There is an effect of lowering blood pressure by treating low back pain due to lack of function of liver (kidney), knee pain, numbness of body, coldness of lower abdomen, urinary frequency, early anxiety, uterine bleeding. The pharmacological effect of the blood pressure drop, anti-aging, cholesterol drop, anti-inflammation, sedation, analgesia, immune regulation, blood clotting, uterine contractions, anti-allergies, has the effect of antibacterial action.

The blending amount of the insecticide is preferably 1 to 5 parts by weight. When the blend amount is less than 1 part by weight, the effect of improving the blood pressure lowering effect may be insignificant. In addition, when the blend amount exceeds 5 parts by weight, the digestibility may be lowered.

Hwaseo good kidney function, hair loss prevention, nourishment, rejuvenation, insomnia, such as prevention and treatment of adult diseases are effective.

The blending amount of the sewage is preferably 1 to 5 parts by weight. When the blending amount of the hydrogen sulfide is less than 1 part by weight, the improvement effect on the hair loss effect may be insignificant. If the blending amount of the sewage sludge is more than 5 parts by weight, diarrhea may be caused.

The yamgwan is effective in lowering blood pressure by treating low back pain, back pain, knee pain, cold sores, cold sores, frequent urination, sudden anxiety and uterine bleeding.

The blending amount of the doorway is preferably 1 to 5 parts by weight. If the blend amount is less than 1 part by weight, the effect of improving tack may be insignificant. In addition, when the blend amount of the doorway is more than 5 parts by weight, there is a possibility of causing the phenomenon and heat generation.

Plantain is a perennial herbaceous plant with a plantain tree plant. In one room, plantain leaves are used as carpets, and plantain seeds are used as medicines called carpets. The secondary electrons have diuretic action, stop the diarrhea, and activate the liver function. Plantain is effective for dizziness and headache. Plantain contains plantanin and aurinin. It is used for prevention and treatment of gastrointestinal, hepatic and heart diseases. It is effective for the improvement of menopausal disorders, prevention of stomach cancer, stomach cancer, and stabilization of blood pressure. Plantain leaves are good for colds, coughs, sore throat, hepatitis, jaundice. Ciconazole is used as a cure for cystitis, urethritis, diarrhea and hypertension. Plantain is known to inhibit the progression of cancer cells. The plantain seeds also have a component that strengthens the liver. In addition to cancer cell suppression and liver function enhancement, plantaine is also effective in cough, phlegm, and dryness. Plantain seeds have effects on sputum, cough, cholesterol lowering, hypertension, chronic gastritis, and vision recovery. The recommended daily intake of plantain is 1 to 5 g.

The blending amount of the plantain is preferably 1 to 5 parts by weight. When the blending amount of the plantain oil is less than 1 part by weight, the antioxidative effect may be insignificant. In addition, when the blending amount of the plantain flower is more than 5 parts by weight, there is a possibility of causing adverse effects on the liver function.

Yulmu is an annual plant belonging to the Poepole family. The general components of yulmu are 10.4% moisture, 21.3% protein, 3.7% fat, 61.1% carbohydrate, 2.0% fiber and 1.4% mineral. Yulmu rice has the effect of nourishing tonic, so it is good for tonic effect, diuretic, beauty. Yulmu has antioxidant effect and anti-aging effect. In addition, Yulmu text liners to activate the function of the bowel, elimination of constipation, elimination of waste products are effective. Yulmu is rich in unsaturated fatty acids, blood vessels can be cleaned by removing fat and cholesterol accumulated in the blood vessels. Therefore, blood circulation can be improved, which is good for vascular diseases such as hypertension and arteriosclerosis. Yulmu is good for diabetes because it promotes insulin secretion and lowers blood sugar. Yulmu's conrololide is effective in inhibiting cancer and treating cancer. Ingredients of yulmu grouken have the effect of regulating irregular blood pressure, which is good for hypertension and hypotension. In addition, Yulmu has the efficacy of infertility treatment. The steady ingestion of yulmu can induce ovulation and increase fertility of infertile women. However, excessive intake of yulmu pregnant women may be aborted should be avoided.

The blending amount of yulmu is preferably 1 to 5 parts by weight. When the blending amount of yulmu is less than 1 part by weight, the waste matter discharge effect may be insignificant. In addition, when the blending amount of yulmu is more than 5 parts by weight, the risk of abortion may increase.

The dermis is odorless, flavor is spicy, and quality is cold. The dermis is used for dysentery, dysentery, hallucinations, eye congestion, pain, seawater and asthma. The pharmacological action of the dermis is anti-inflammatory, analgesic, uric acid excretion, antibacterial, anti-cancer action.

The blending amount of the dermis is preferably 1 to 5 parts by weight. When the blending amount of the dermis is less than 1 part by weight, the uric acid excretion effect may be insignificant. In addition, if the blending amount of the dermis exceeds 5 parts by weight, diarrhea may be caused.

It is the perennial herbaceous root and the root of the root of the. The cecum has a large amount of aromatic essential oil and has a good odor. Its main ingredients are cnidilide, neocnidilide, ligustilide and so on. It has the effect of promoting blood circulation and alleviating pain. The cecum enhances the contractility of the uterus and has a bactericidal action, which has the effect of inhibiting the development of Escherichia coli, Dysentery, Pseudomonas aeruginosa, and skin fungi. The cynic palm has a blood circulation effect and pain relieving effect. The cysts are warm and have a headache, menstrual irregularities, dysmenorrhea, postpartum abdominal pain and dizziness. In addition, the cystic gland activates the function of the liver and has a hematopoietic effect. The cynic palm has the effect of lowering blood pressure. In addition, the cyst palm is effective in treating muscle palsy, hypertension, poor circulation and angina. The celestial gland removes postpartum hemorrhage and makes the milk come out well. Especially, it has good compatibility with Angelica gigas, so it is effective when used with Angelica gigas. If you eat the same amount of celestial gangs and angelic ginseng and eat it for a long time, milk will come out well and it is effective for postpartum cooking.

The amount of cinnabar is preferably 1 to 5 parts by weight. When the blending amount of the citrine is less than 1 part by weight, the effect of activating the blood circulation may be insignificant. In addition, when the amount of cinnabar can be more than 5 parts by weight, headache may be caused.

Hwasungcho refers to the upper part of the flowering period of the Hwangtimnyeong (Houttuynia cordata Thunberg). The taste is spicy and the quality is slightly cold. The pharmacological action of Hwasungcho is antimicrobial action, immunity enhancement, anti-inflammatory action, diuretic action, and calming action. It is used for the treatment of acne, the treatment of bronchial diseases, the treatment of skin diseases, the treatment of atopic diseases. It has excellent antimicrobial effect, accelerated diuretic and heavy metal emission. The antimicrobial activity of Hwasungcho is wide. Hwasungcho inhibits Escherichia coli, T. typhi, Paratyphi, Rutaceae, Gonorrhea, Staphylococcus aureus, Pseudomonas aeruginosa, Pseudomonas aeruginosa, Anthracis bacteria, Antacid bacteria as well as non-pathogenic bacteria. Hwasungcho has analgesic action, hemostatic action, inhibition of secretion of gland fluid, tissue regeneration action, and injurious action. Ingestion of Hwasungcho causes the capillary vessels of the large wall to resurface and cleanse the intestines. Hwasungcho is also effective in constipation and diarrhea, normalizes the condition of the intestines. In addition, by removing the harmful bacteria in the large intestine, it is possible to protect the beneficial bacteria relatively to activate the intestinal functions.

The blending amount of the pitcher is preferably 1 to 5 parts by weight. If the amount of the herringbone is less than 1 part by weight, the effect of detoxification on heavy metals in the body may be insignificant. In addition, when the blending amount of the herringbone is more than 5 parts by weight, the potassium component in the herbal extract component becomes excessively large, which may lead to an unbalance of nutritional intake.

The passerby is the seed of apricot. Passengers stop coughing, cure the boredom, and have detoxification. Citrus fruits contain 1.5 ~ 3.5% citric acid and malic acid. Passengers get appetite and are effective in relieving fatigue. Passengers are also effective in skin cosmetics and are used as cosmetics raw materials and soaps. Passerine is rich in vitamin A.

The blending amount of passenger is preferably 1 to 5 parts by weight. When the blending amount of the passenger is less than 1 part by weight, the fatigue recovery effect may be insignificant. In addition, when the blending amount of the passerine is more than 5 parts by weight, headache and vomiting may occur.

The mallow is Morus alba L.. The bark is slightly odorless, the taste is sweet, and the quality is cold. Alcoholic beverages treat seawater and asthma caused by waste heat and have a diuretic effect. The bovine bark has a blood pressure lowering effect and is used for nosebleeds and blood. The pharmacological action of alopecia areata, diuretic, hypotension, sedation, analgesic, antipyretic, antipyretic action, and so on.

The amount of the bark is preferably 1 to 5 parts by weight. If the amount of the bark is less than 1 part by weight, the effect of diuretic action, sedative action and antibacterial action may be insignificant. In addition, when the amount of the bran is over 5 parts by weight, the blood pressure may lower due to the coercive action.

Green tea is a one-year-old herbaceous plant that grows in the mudflats and tidal fields around the coastal western and southern coast of Korea. Its scientific name is Saliconia herbacea L. It is effective to remove obturation and to treat obesity. Green tea can improve circulation, cleanse blood, strengthen blood vessels, and treat hypertension and hypotension simultaneously. In addition, green tea is effective for sinusitis, nephritis and arthritis. Green tea treats purulent inflammation and kills all kinds of bacteria, so it treats inflammation and arthritis. Green tea is excellent for skin care. When you consume green tea, you will lose your aspiration and your skin will be clean. Green tea is effective for spots, freckles and acne. It is effective to stimulate the function of the bowel and to promote gastrointestinal function, such as constipation, sukbyeon, exfoliation, hemorrhoids. In addition, it is effective in hypothyroidism and hyperthyroidism. If you take a green tea, your blood sugar level will recover to normal. It regenerates the function of the bronchial mucosa and alleviates and cures bronchial asthma.

All the trace elements dissolved in seawater, including salt, are concentrated in the green tea, so it tastes and weighs a lot. The salt ingredient contained in the green tea is the salt which filtered out the toxin contained in the seawater.

The blending amount of green tea is preferably 60 to 80 parts by weight. When the blending amount of green tea is less than 60 parts by weight, the waste matter discharge effect may be insignificant. In addition, when the blending amount of the green tea is more than 80 parts by weight, skin diseases such as eczema and itching may occur.

By mixing various herbal medicines as described in the present invention, it is possible to consume nutrients that are insufficient for modern people, and it is highly effective to maintain health.

Hereinafter, the meat sauce using the fermented rice gruel according to the present invention and its preparation method will be described in more detail.

The analysis of the components of the meat source and the comparative example using the fermented rice bran used in the examples are shown in the table. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

For reference, 150g of sauce per 600g of pork.

[Example 1] Meat-roasted sauce using fermented rice bran

2 g of ground ginger, 6 g of ground gherkin, 7 g of ground garlic, 30 g of red pepper paste, 5 g of red pepper powder, 4 g of pure white sugar, 20 g of soy sauce, 7 g of onion grated onion, 7 g of ground ginger, 2 g of black pepper powder and 10 g of rice ginger powder were mixed do. To obtain a meat roast sauce product using the mixed rice bran fermented product.

[Example 2] Galbi sauce using fermented rice bran

Mix 4 g of ground ginger, 20 g of ground gherkin, 15 g of ground onion, 15 g of soy sauce, 30 g of soy sauce, 2 g of black pepper, 7 g of ground bean curd, 8 g of pure white sugar, 4 g of sesame oil and 10 g of rice bran fermentation broth. A rib-sauce product is obtained using the mixed rice bran fermented product.

[Comparative Example 1]

Mix 2 g of ground ginger, 6 g of ground gul, 7 g of ground garlic, 30 g of red pepper paste, 5 g of red pepper powder, 4 g of pure white sugar, 20 g of soy sauce, 7 g of ground onion, 7 g of ground ginger, 2 g of pepper powder and 10 g of distilled water. To obtain a mixed comparative product. For reference, this comparison group is a product not containing fermented product.

[Comparative Example 2]

Mix 4 g of ground ginger, 20 g of ground gherkin, 15 g of onion gherkin, 30 g of soy sauce, 2 g of pepper powder, 7 g of ground ganoderma, 8 g of sesame oil, 4 g of sesame oil and 10 g of distilled water. To obtain a mixed comparative product. For reference, this comparison group is a product not containing fermented product.

[Evaluation of physical properties of meat sauce using fermented rice bran]

In Examples 1 and 2 and Comparative Examples 1 and 2, the physical properties of the meat sauce using the fermented rice bran product and the meat sauce containing no fermented product were evaluated, and the results are shown in Table 5.

Table 5 shows the results of the measurement of the pork meat activity on the pork of the sauce. The measurement method is as follows. First, after removing fat from pork, each sample was prepared in a size of 2.0 x 2.0 x 0.3 cm. 20 g of each prepared sauce was immersed in a prepared pork sample and aged for 4 to 8 hours. The aged pork was baked at 120 for 40 seconds on the front and back sides of the pork using an electric frying pan. The baked pork was allowed to stand at room temperature (about 20 ± 5 ° C) for 10 minutes and the hardness was measured using a texture analyzer (TA × T PLUS).

[Table 5]

As shown in Table 5, both of the meat roasted sauce (Example 1) and the rib sauce (Example 2) using the fermented rice bran were compared with those of the control fermented fish sauce (Comparative Example 1 and Comparative Example 1) The hardness is reduced compared to Example 2). This means that the meat quality of the pork is softened, and that it has excellent activity of the pork meat.

From these results, it was confirmed that the meat-roasting sauce (Example 1) using the fermented rice bran according to the embodiment of the present invention and the rib-sauce using the fermented rice bran (Example 2) have.

In particular, the safflower sauce using the fermented rice bran, Example 1 of the present invention, showed an improvement in the meat-cutting activity by about 16.65% as compared with Comparative Example 1.

In addition, the rib meat source using the fermented rice bran of Example 2 improved about 19.07% as compared with that of Comparative Example 2.

As described above, the meat sauce using the fermented rice bran according to Example 1 and Example 2 of the present invention is superior to the meat sauce having no fermented meat.

In addition, according to the embodiment of the present invention, the meat sausage using the fermented rice gum is excellent in health and antioxidant activity, and is good for health when consumed.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be clear to the person.

Claims

(a) preparing an undried rice fermentation product;
(b) preparing a meat sauce sauce additive; And
(c) mixing the rice germ fermented product with the meat source additive.

The method according to claim 1,
The step (a)
Adding 5 to 15% (w / v) of rice bran to 15 liters (L) of distilled water;
Sterilizing the resultant mixture of distilled water and rice bran at 120 to 130 degrees for 30 to 60 minutes;
Cooling the sterilized product at 25 to 35 degrees;
Inoculating the cooled product with 0.5% to 1.0% (w / v) of an agar fermentation broth (Lactobacillus sakei);
Fermenting the inoculated resultant at a temperature of 25 to 35 degrees C for 60 to 80 hours, a stirring speed of 300 to 500 rpm and aeration amount of 0.1 to 0.2 vvm;
Centrifuging the fermented fermentation broth at 13,000 to 15,000 rpm for 30 minutes to 60 minutes;
Separating the supernatant located on the upper part of the centrifuged fermentation broth and compressing the supernatant liquid;
Lyophilizing the filtered filtrate by filtration; And
Obtaining a powder of the lyophilized rice bran fermentation product;

The method according to claim 1,
The meat sauce additive may contain,
1 to 5 parts by weight of ginger, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of garlic, 25 to 35 parts by weight of red pepper powder, 1 to 10 parts by weight of red pepper powder, and 1 to 5 parts by weight of black pepper powder per 10 parts by weight of rice bran- , 15 to 25 parts by weight of soy sauce, 5 to 10 parts by weight of onion, 5 to 10 parts of safflower, and 1 to 5 parts of pepper powder.

The method according to claim 1,
The meat sauce additive may contain,
1 to 5 parts by weight of ginger, 15 to 25 parts by weight of pear, 10 to 20 parts by weight of onion, 25 to 35 parts by weight of soy sauce, 1 to 5 parts by weight of pepper, 5 to 10 parts by weight of safflower, , 5 to 10 parts by weight of pure white rice, and 1 to 5 parts by weight of sesame oil.

The method according to claim 1,
The step (b) or (c)
1 to 5 parts by weight of citron, 1 to 5 parts by weight of lime, 1 to 5 parts by weight of lime, 1 to 5 parts by weight of banana, 1 to 5 parts by weight of pineapple, 1 to 5 parts by weight of orange, 1 to 5 parts by weight of kiwi, 1 to 5 parts by weight of lemon, 1 to 5 parts by weight of plum, 1 to 5 parts by weight of grape, 1 to 5 parts by weight of strawberry, 1 to 5 parts by weight of blueberry, 1 to 5 parts by weight of horseradish, 1 to 5 parts by weight of grapefruit, 1 to 5 parts by weight of watermelon, 1 to 5 parts by weight of rich, 1 to 5 parts by weight of melon, 1 to 5 parts by weight of pitch, 1 to 5 parts by weight of melon, 1 to 5 parts by weight of papaya, 1 to 5 parts by weight of papaya, 1 to 5 parts by weight of papaya, 1 to 5 parts by weight of hara bong, 1 to 5 parts by weight of mandarin, 1 to 5 parts by weight of coconut, 1 to 5 parts by weight of peach, 1 to 5 parts by weight of apricot, 1 to 5 parts by weight of chestnuts, 1 to 5 parts by weight of gooseberry, 1 to 5 parts by weight of granadia, 1 to 5 parts by weight of lobsberry, 1 to 5 parts by weight of durian, 1 to 5 parts by weight of cherry, 1 to 5 parts by weight of cherry, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of fig, 1 to 5 parts by weight of avocado and 1 to 5 parts by weight of Mafra Mixing one fruit; Surimi source method using fermented bran, further comprising.

The method according to claim 1,
The step (b) or (c)
1 to 5 parts by weight of leek, 1 to 5 parts by weight of corn oil, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of sewage sludge, 1 to 5 parts by weight of mustard, 1 to 5 parts by weight of dandelion, 1 to 5 parts by weight of dandelion, 1 to 5 parts by weight of cinnabarin, 1 to 5 parts by weight of hibiscus, 1 to 5 parts by weight of passerine, 1 to 5 parts by weight of cedar bark, And mixing one or more herbs. &Lt; RTI ID = 0.0 > 8. < / RTI >

A meat sauce source using the fermented rice bran produced by the method of any one of claims 1 to 6.