KR20190115288A - Nutrient soup with Fomes fomentarius and process for preparing thereof - Google Patents

Abstract

The present invention relates to Fomes fomentarius nutritious porridge and a method for producing the same. More specifically, the present invention relates to Fomes fomentarius nutritious porridge which has nutrient and palatability and made of powder so that the Fomes fomentarius porridge of a smooth texture can be packed in a certain unit to be cooked as a patient meal on the spot, and a method for producing the same. In the Fomes fomentarius nutritious porridge according to the present invention, the texture is smooth and the flavor and nutrients are rich as porridge by treating Fomes fomentarius, Hovenia dulcisand, licorice, ingredients, and various grains. The nutritious porridge is packaged in a certain unit and can be stored for a long time, so that the porridge can be easily cooked and eaten as a patient meal.

Description

Nutrient soup with Fomes fomentarius and process for preparing background

The present invention relates to a horseshoe mushroom nutritious porridge and a method of manufacturing the same, more specifically, it combines nutrients and palatability and is made of powder to pack a horseshoe mushroom nutritious porridge in a certain unit, and the patient's meal is easily cooked on the spot. This relates to a horseshoe mushroom nutritious porridge and a method for producing the same.

In general, rice is used as a main ingredient, and it is a food made by boiling a long time by adding a large amount of seafood, vegetables, etc. according to individual preferences, and has been widely used as a substitute for stocks of infants, the elderly, and patients.

Not only has the effects of dead nutrition, thirst quenching, constitution improvement, physical strength, etc. It is also known to be effective in diuretic, weight loss and other digestion and absorption of other foods.

General rice (white rice) is rich in sugar, which is a source of calories, but lacks essential nutrients such as plant fiber, minerals, and vitamins, so it is not nutritionally balanced for infants, senior citizens, and patients who lack physical strength. Users who use white rice as a staple food may face unbalanced nutrients in their health, especially for patients with extremely low stamina.

Recently, the demand for well-being and natural health foods is increasing steadily in addition to the demands of the consumer's taste, and the development of porridge which has enhanced nutrition or imparts functionality is required.

On the other hand, tangs using beef have traditionally used white soups such as Gomtang, Dogani-tang, Snow Nong-tang, Sommori soup, and red pepper powder.

Horseshoe ( Fomes fomentarius ) is a fungus belonging to the family of perforated mushrooms. It is a perennial woody mushroom that lives in spring and autumn in hardwoods and trees of hardwoods such as birch and beech, and whitens the wood to marble. In particular, horseshoe mushrooms, which are parasitic on birch trees that grow in extreme highlands below 2,000M above sea level and below 20 ℃, contain many various ingredients that are beneficial to the human body. Many studies have revealed this.

According to the research results, horseshoe mushroom contains organic germanium, which is five times more than ginseng, and beta-glucan, a polysaccharide, which is excellent for cancer and diabetes. It is known to have an excellent effect.

However, there is still a need for research on efficient forms of food formulations containing the nutrients of horseshoe mushrooms.

Korean Patent Registration No. 10-1581623 (December 23, 2015) Korean Unexamined Patent Publication No. 10-2017-0122956 (November 7, 2017) Korea Patent Registration No. 10-1581620 (Registration date December 23, 2015)

Accordingly, the present inventors continue to develop nutritional porridge, which is endowed with nutrition and palatability, can be stored for a long time, and can be easily eaten by anyone, as described below, and materials including horseshoe mushroom, hut and licorice. By treating various grains in a balanced manner in terms of functionality, the texture is soft, rich in flavor and nutrients as porridge, packed in certain units for long-term storage, and ready to eat for instant eating as a patient meal. The present invention has been completed by finding that it can be.

Accordingly, an object of the present invention, in one aspect, to provide a horseshoe nourishing porridge containing anti-cancer ingredients and can be eaten without a sense of objection, in order to help palatability as well as after-treatment of chemo, in particular.

The object of the present invention as described above

a) washing horseshoe mushrooms, barley and licorice with clean water;

b) putting the washed horseshoe mushrooms, barley and licorice in water and boil for 3 to 4 hours on medium heat, repeating this more than once to obtain a broth;

c) pulverizing grain mixed with dried glutinous rice, spicy rice, ginseng, and black sesame seed at a constant rate after soaking in water;

d) adding the cereal powder and jujube of step c) to the broth obtained in step b) and boiling for 15-25 minutes at medium heat;

e) simmer for 15-25 minutes without stirring over low heat;

f) cooling the thickened porridge to complete the horseshoe mushroom antelope;

g) filling and sealing the nutrient porridge completed in the step by measuring a predetermined amount; And

h) sterilizing the sealed packaging pack;

In the step b), the water is added in 3 to 10 times, and the mixing ratio of horseshoe mushroom, hut and licorice is 100 parts by weight: 10-20 parts by weight: 10-20 parts by weight,

The heavy fire is heated at a temperature of 80 ~ 90 ℃, the weak fire is heated at a temperature of 75 ~ 85 ℃, the degree of grinding in each grinding step is a horseshoe characterized in that the grinding to a particle size of 30 ~ 100 mesh It can be achieved by a method for producing mushroom nutrient porridge.

Horseshoe nourishing porridge according to the present invention is treated with horseshoe mushrooms and barnwood and licorice and ingredients and various grains in balance in terms of functionality, so that the texture is smooth and rich in flavor and nutrients as porridge. Packaging is possible to store for a long time, there is an advantage that can be eaten easily cooked on the fly as a patient type.

1 is a manufacturing process of the horseshoe mushroom nutrition porridge according to the present invention.

In one aspect, the present invention,

a) washing horseshoe mushrooms, barley and licorice with clean water;

b) putting the washed horseshoe mushrooms, barley and licorice in water and boil for 3 to 4 hours on medium heat, repeating this one or more times to obtain a broth;

c) pulverizing grain mixed with dried glutinous rice, spicy rice, ginseng, and black sesame seed at a constant rate after soaking in water;

d) adding the cereal powder and jujube of step c) to the broth obtained in step b) and boiling for 15-25 minutes at medium heat;

e) simmer for 15-25 minutes without stirring over low heat;

f) cooling the thickened porridge to complete the horseshoe mushroom antelope;

g) filling and sealing the nutrient porridge completed in the step by measuring a predetermined amount; And

h) sterilizing the sealed packaging pack;

In the step b), the water is added in 3 to 10 times, and the mixing ratio of horseshoe mushroom, hut and licorice is 100 parts by weight: 10-20 parts by weight: 10-20 parts by weight,

The heavy fire is heated at a temperature of 80 ~ 90 ℃, the weak fire is heated at a temperature of 75 ~ 85 ℃, the degree of grinding in each grinding step is a horseshoe characterized in that the grinding to a particle size of 30 ~ 100 mesh Provided is a method for preparing mushroom nutrition porridge.

In a further aspect of the invention,

In step d) the broth is 250 to 350 parts by weight, grains 130 to 170 parts by weight of glutinous rice, 130 to 170 parts by weight of spicy rice, 15 to 25 parts by weight of ginseng, black sesame 1 to 2 parts by weight, jujube 5 to 10 Provides a manufacturing method of horseshoe nourishing porridge, characterized in that it comprises by weight, 2 to 30 parts by weight of refined salt.

In another aspect, the present invention,

In step d), the seasoning ingredient consisting of 30 to 50 parts by weight of kelp powder, 5 to 10 parts by weight of dextrin, 10 to 20 parts by weight of anchovy powder, 0.1 to 1 parts by weight of dried soybean powder, and 1 to 3 parts by weight of shrimp powder It provides a method for producing horseshoe nourishing porridge comprising the.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT Hereinafter, specific details for a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the present invention to those skilled in the art.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

1 is a manufacturing process of the horseshoe mushroom nutrition porridge according to the present invention.

Horseshoe mushroom nutrition according to the present invention can be prepared using a pre-treated and powdered functional material, and this powder form can provide ease of ingestion, can be ingested regardless of age and sex as well as patients after chemotherapy It can also provide useful horseshoe mushroom porridge.

Materials used in the horseshoe mushroom nutrition porridge according to the present invention is not limited to this, based on the weight of the broth is 250 to 350 parts by weight, grains 130 to 170 parts by weight glutinous rice, 130 to 170 parts by weight spicy rice, ginseng 15 It is preferably contained in an amount of ˜25 parts by weight, 1 to 2 parts by weight of black sesame seeds, 5 to 10 parts by weight of jujube, and 2 to 30 parts of refined salt.

The nutritional and functional ingredients used in the present invention may include horseshoe mushrooms and additional functional ingredients, which may include hawthorn and licorice extracts.

Hovenia dulcis var. Koreana, also known as earth or earth, is a tree belonging to the sea buckthorn family and grows up to 1m in diameter and is a native species native to Korea. Although it is distributed throughout the country, it is known for its timber and medicinal use, so it is currently known as rare species. The fruits and stems of this tree have long been said to be effective in relieving hangover in oriental medicine, and have a subtle fragrance and sweetness that can be eaten and also enhance the taste of food. Fruit trees, stems and branches can be used as barn trees, and thick logs can be dried after steaming and sliced to about 20 mm using a machine.

Licorice ( Glycyrrhiza uralensis FISCH.) Is a perennial herb, Glycyrrhiza uralensis Fisch. Belonging to Leguminosae , and G. inflata Bat. And roots and leaves of light and licorice G. glabra L. as dry. Efficacy is anti-cancer effect, anti-diabetic effect, antioxidant effect, anti-inflammatory effect, anti-ulcer effect, detoxification effect, etc.

It is known that there is.

When the horseshoe mushroom, hut and licorice are to be extracted separately, the plant material may be added to an extraction solvent to extract hot water, cold or hot needles. In this case, the extraction solvent may be added to the plant material by adding 2 to 20 times by weight, followed by extraction at 70 to 125 ° C. for 2 to 24 hours, followed by filtration to obtain an extract.

These bark and licorice extracts are harmonized with horseshoe mushrooms to protect the liver and stomach of the patient and neutralize toxicities so that each ingredient is harmonized and the desired functionality is balanced to provide various beneficial effects on the health of consumers. do.

Hereinafter, each individual step according to the manufacturing method of horseshoe nourishing porridge according to the present invention will be described in detail.

a) In the washing step, functional materials can be pretreated separately, and for convenience, if you want to pretreat all at once, horseshoe mushrooms, barley and licorice are washed with clean water to remove foreign substances.

The mixing ratio of horseshoe mushroom, hawthorn and licorice is preferably 100 parts by weight: 10-20 parts by weight: 10-20 parts by weight for the nutritional balance of the functional ingredient.

Subsequently, b) the washed horseshoe mushrooms, barley and licorice are put in water and boiled on medium heat for 3 to 4 hours, and this is repeated one or more times three times to obtain broth. In this case, the amount of water added may be appropriately 3 to 10 times the amount.

Alternatively, horseshoe mushrooms, barley and licorice may be preferably mixed and used within the ranges set individually by conventional methods.

Then, c) the grains mixed with the glutinous rice, spicy rice, ginseng, and black sesame seed soaked in water and dried at the above-mentioned ratio are ground. The grains may be more preferably soaked in purified water for 3 hours or more and then dried to be pulverized to a particle size of 30 to 100 mesh using a blender or a grinder.

Then, d) to the broth obtained in step b) is added to the mixture containing the grain powder and jujube of step c) and boiled for 15-25 minutes at medium heat. The heavy fire may be preferably heated at a temperature of 80 ~ 90 ℃.

In addition, in step d), without being limited thereto, 30 to 50 parts by weight of kelp powder, 5 to 10 parts by weight of dextrin, 10 to 20 parts by weight of anchovy powder, 0.1 to 1 parts by weight of dried leek powder and 1 to 1 shrimp powder It may be more desirable to further comprise a seasoning component consisting of 3 parts by weight.

Subsequently, in step e), the mixture is boiled vigorously for 15 to 25 minutes while stirring the mixture on low heat. It is preferable to heat the said weak fire at the temperature of 75-85 degreeC.

F) After separating the thickened jujube jujube to cool the horseshoe mushroom porridge to complete, g) to the filling and sealing the nutritional porridge completed in the above step to a certain amount (for example, 500g ~ 1 Kg).

The filling and sealing process may use a band sealer or a rotary type automatic machine.

Finally, h) in the step of sterilizing the sealed packaging pack, it may be desirable to first sterilize the UV and then sterilize the second steam.

UV sterilization and steam sterilization process can be carried out by a conventional method, in particular, steam sterilization process is preferably carried out for more than 20 minutes at 121 ℃, 1.5 atm, it is more preferable to modify these conditions as necessary Do.

The packaged HMR horseshoe nourished porridge in this way can be stored at room temperature, but preferably frozen and stored at -10 ° C or lower.

<Example>

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention more specifically, it is apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention.

Example 1 Preparation of Horseshoe Mushroom Extract

30Kg of purified water was added to 10Kg of horseshoe mushrooms, followed by extraction at 85 ° C. for 3 hours, followed by filtration to obtain horseshoe mushroom extracts. This process was repeated three times. The extraction yield of horseshoe mushroom was 23.2% and brix was 3.5%. Boiled broth was filtered, cooled and stored at -2 ° C.

Example 2: Preparation of Green Leaf and Licorice Extract

After adding 50 Kg of purified water to 10Kg of bark branches, it was extracted at 100 ° C. for 5 hours and then filtered to obtain a bark tree extract. The extraction yield of the flatfish was 30.3%, and the brix was 4.0%. Licorice was extracted in the same manner. The extraction yield of licorice was 33.5% and brix was 5.3%.

Example 3 Preparation of Horseshoe Mushroom Porridge

3 kg of horseshoe mushroom extract obtained in Examples 1 and 2, 300 g of barley eggplant extract and 300 g of licorice extract, 1.5 Kg of glutinous rice powder, 1.5 Kg of spicy rice powder, 1.5 g of ginseng powder, 200 g of black sesame seed, 20 g of jujube, 20 g of jujube, 20 g of kelp powder, 30 g of dextrin 50 g Add 20g of anchovy powder, 10g of finely sliced green onion, 20g of dried shrimp powder, boil for 20 minutes on medium heat, boil for 20 minutes while stirring on low heat, take out the jujube from the thickened porridge, and then cool it naturally. The porridge was completed and packaged in 600 g units and sterilized.

Test Example 1: Sensory Evaluation

In the sensory test for nutritional porridge prepared according to Example 3, 30 sensory test personnel with sensory discrimination ability were selected, and the evaluation scale of the quality was 7-point scale (7 points: very good, 6 points: good. : A little good, 4 points: normal, 3 points: a little bad, 2 points: bad, 1 point: very bad).

The sensory evaluation items were evaluated by five sensory items such as texture, texture, flavor, and overall acceptability. The results were verified by Duncan's multiple range test at 5% level using ANOVA.

The results are shown in Table 1 (mean value ㅁ standard deviation). As a comparative product, one purchased commercially abalone porridge was used. After scoring the results, the averages are shown in Table 1.

Item Example 3 Comparative example Texture 6.85 ± 1.26 5.51 ± 1.22 Umami 6.72 ± 0.35 5.23 ± 1.53 incense 6.43 ± 1.05 5.62 ± 1.10 Overall preference 6.65 ± 0.87 5.35 ± 0.82

As a result, the product of Example 3 was very good in texture and texture, aroma and overall acceptability, and showed a significantly better result than the comparative example in all items.

As a result of Table 1, it was confirmed that the products of the embodiments of the present invention are superior to the comparative products regardless of age group.

As described above, the horseshoe mushroom nutritional porridge according to the present invention is treated with a balanced treatment of the anticancer component of horseshoe mushrooms, the functional ingredients of the larvae and licorice, and various grains. In addition, it is possible to store for a long time by packaging in a certain unit, as well as young and old, especially the patient after chemotherapy has the advantage that it can be easily cooked on the fly to eat.

According to the present invention, the development direction for horseshoe nourished porridge was presented, and this provides an opportunity to generate interest and roles of those involved in the manufacturing industry, which is considered to be a research project that can lead to job creation and well-being food culture. . Since social and cultural health-related issues continue to emerge in the present and future in the media, many functional cooked foods such as the present invention have been developed to suggest a way to solve various social problems.

As mentioned above, although an exemplary embodiment of the present invention has been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may change the present invention to another specific form without changing its technical spirit or essential features. It will be appreciated that it may be practiced. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not restrictive.

Claims (3)

a) washing horseshoe mushrooms, barley and licorice with clean water;
b) putting the washed horseshoe mushrooms, barley and licorice in water and boil for 3 to 4 hours on medium heat, repeating this one or more times to obtain a broth;
c) pulverizing grain mixed with dried glutinous rice, spicy rice, ginseng, and black sesame seed at a constant rate after soaking in water;
d) adding the cereal powder and jujube of step c) to the broth obtained in step b) and boiling for 15-25 minutes at medium heat;
e) simmer for 15-25 minutes without stirring over low heat;
f) cooling the thickened porridge to complete the horseshoe mushroom antelope;
g) filling and sealing the nutrient porridge completed in the step by measuring a predetermined amount; And
h) sterilizing the sealed packaging pack;
In the step b), the water is added in 3 to 10 times, and the mixing ratio of horseshoe mushroom, hut and licorice is 100 parts by weight: 10-20 parts by weight: 10-20 parts by weight,
The heavy fire is heated at a temperature of 80 ~ 90 ℃, the weak fire is heated at a temperature of 75 ~ 85 ℃, the degree of grinding in each grinding step is a horseshoe characterized in that the grinding to a particle size of 30 ~ 100 mesh Method of making mushroom antelope. The method according to claim 1,
In step d) the broth is 250 to 350 parts by weight, grains 130 to 170 parts by weight of glutinous rice, 130 to 170 parts by weight of spicy rice, 15 to 25 parts by weight of ginseng, 1 to 2 parts by weight of black sesame, jujube 3-5 Weight part, purified salt of a horseshoe mushroom, characterized in that it comprises a content of 2 to 10 parts by weight. The method according to claim 1,
In the step d) 3 to 5 parts by weight of kelp powder, 0.5 to 10 parts by weight of dextrin, 1 to 3 parts by weight of anchovy powder, 0.2 to 3 parts by weight of dried leek powder and 1 to 3 parts by weight of shrimp powder is further added. Manufacturing method of horseshoe nourishing porridge comprising the.

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