KR20190131980A - Method for producing oriental medicinal meat broth for instant gruel of powder type and oriental medicinal meat broth for instant gruel produced by the same method - Google Patents

Abstract

The present invention relates to a production method of an oriental medicinal meat broth for a powdered instant porridge and an oriental medicinal meat broth for a powdered instant porridge produced therefrom. The production method of an oriental medicinal meat broth for a powdered instant porridge and the oriental medicinal meat broth for a powdered instant porridge produced therefrom according to the present invention, maintain the efficacy of herbal medicine ingredients even though applying the herbal medicine ingredients to the instant porridge, enjoy various consumers while reducing peculiar smell and bitter taste of the herbal medicine ingredients, and are applied to the instant porridge for easy handling and easier cooking.

Description

METHOD FOR PRODUCING ORIENTAL MEDICINAL MEAT BROTH FOR INSTANT GRUEL OF POWDER TYPE AND ORIENTAL MEDICINAL MEAT BROTH FOR INSTANT GRUEL PRODUCED BY THE SAME METHOD

The present invention relates to a method for producing an instant bamboo broth for powdered instant porridge and an instant bamboo broth for instant porridge prepared in powder form.

Soup is a food made from grains that have been boiled for a long time. In general, it is easy to eat dead, easy digestion, and can supply abundant nutrition depending on the ingredients added, so it is very useful food for the general public and those with reduced digestive function.

Because of its usefulness, it is widely used as a delicacy in addition to elderly food, baby food, etiology, simple food, appetite-promoting food, supplemental food, and therapeutic food. Recently, it is used as an appetizer or soup, and canned or It is developed as a convenience food and sold in various kinds, and its utilization rate is increasing, such as the opening of a porridge shop.

In general, the method of preparing porridge has a problem of requiring a long cooking time such as boiling rice or rice flour in water and putting it in water for a long time of at least 20 minutes to 30 minutes. This long cooking time is a problem that must be stirred to prevent pressing during boiling, and the inconvenience in restaurants that must be provided to a large number of people in a relatively short time. In addition, it is pointed out that it is not easy to store for a long time due to the characteristics of the boiled and ripened porridge for a long time.

Therefore, in recent years, instant porridge prepared in a container such as plastic after being sterilized by high-temperature sterilization of completely cooked porridge including subsidiary materials has been marketed. It is then eaten after heating by a method such as an instant dead microwave oven or bath.

On the other hand, chemical ingredients including sodium L-glutamate (monodium glutamate, MSG), pigments, and flavors are included to enhance the taste of dead instant foods on the market. There is this. In particular, in the case of sodium L- glutamate, since the Ministry of Food and Drug Safety has changed to sodium L-glutamate since 2010, there is no harm to the human body, but many researchers have a question about the harmlessness to sodium L-glutamate, and have side effects. The research is ongoing.

As a result, it aims to change the perception of the health hazards of instant food itself and the general consumer's harmfulness of instant porridge containing chemical ingredients, and the release of instant porridge prepared using health-conscious herbal ingredients. It is a situation.

The technique disclosed in Patent Literature 1 relates to a method of cooking a functional herbal rice porridge by applying a herbal material to porridge.

More specifically, the technology disclosed in Patent Literature 1 is classified by edible types and potency to be easily used as an additive or an ingredient of foods such as bamboo and other wild herbs that have been mainly used as herbal medicine and folk medicine Disclosed is a functional herbal rice cake which is processed in a state and a method of manufacturing the same.

Moreover, the technique disclosed by patent document 2 relates to the herbal recuperation abalone porridge which has brown rice and a grain as a main material, and its manufacturing method.

More specifically, the technology disclosed in Patent Document 2, 50 to 65% by weight of one or more of brown rice, white rice, barley rice, sorghum, yulmu, crude, soybeans; 5-20% by weight of abalone; 5-15% by weight of turban shell; 5-20% by weight of gonads including gut and egg and testis of abalone; 4-10% by weight of ginseng; 4-10 wt% jujube; 4-15 wt% chestnut; 1 to 3 weight percent ginger; Licorice 0.5-1 wt%; And 1 to 5% by weight of seasoning, and the abalone porridge made mainly from brown rice and grains, and a method for producing the same.

However, in the case of applying the herbal ingredients disclosed in Patent Literatures 1 and 2 to porridge, it is generally applied in broth form to make porridge, and the mixing ratio with other subsidiary ingredients required does not match, resulting in a decrease in efficacy due to the destruction of nutrients. This tends to occur and is not particularly preferred by the average consumer due to the unique herbal ingredients smell and bitter taste from herbal ingredients. In addition, by simply mixing the broth made with herbal ingredients into the porridge production, there is no texture with bamboo rice, which does not improve the texture of consumers, and the application of liquid broth forms is difficult to handle or cook. There was a limit to the application of porridge.

Therefore, while applying the herbal medicine to instant porridge, while maintaining the efficacy of the herbal medicine, while developing a technology that can increase the applicability to instant porridge while reducing the peculiar smell or bitter taste of the herbal medicine .

Patent Document 1: Korean Unexamined Patent Publication No. 10-2004-0096957 Patent Document 2: Korean Unexamined Patent Publication No. 10-2003-0005503

The present invention is to solve the problems of the prior art, while maintaining the efficacy of the herbal medicine even when applying the herbal medicine to instant porridge, while reducing the peculiar smell or bitter taste of the herbal medicine can be enjoyed by various consumers To be applied to instant porridge, easy to handle and easy to cook to provide a method for preparing instant bamboo soup for powdery porridge and instant bamboo soup for instant porridge in powder form prepared therefrom.

The present invention provides a method for preparing an instant bamboo broth for powdered instant bamboo broth and a powdered instant porridge for instant bamboo broth prepared therefrom.

More specifically, the present invention, as a method for producing an instant bamboo broth for powdered instant porridge using a herbal material (S10), the preparation of herbal materials prepared by mixing the herbal ingredients consisting of agapi, oak, hake and shiitake mushrooms at a certain weight ratio Step S100; Herbal material washing step of washing the prepared herbal materials with water and then drying (S200); After mixing the washed herbal ingredients in the first broth, the herbal broth manufacturing step of preparing a herbal broth by heating for 8 to 12 hours at a temperature of 100 ℃ to 120 ℃ (S300); Herbal powder manufacturing step (S400) of preparing the herbal powder by mixing the prepared herbal gravy with rice flour; Herbal powder drying step (S500) to put the prepared herbal powder in a dryer for 8 to 10 hours at a temperature of 65 ℃; And putting the dried herbal powder into a grinder and pulverizing it into fine particles to produce an instant bamboo broth for powdery instant bamboo broth, comprising the step of preparing an herbal bamboo broth for powdery instant preparation (S600), and in the herbal material preparation step (S100) , The mixing ratio of the oak, Angelica and shiitake mushroom is 1-5: 1-5: 0.5-3: 1-5, the first broth used in the herbal broth manufacturing step (S300) is kelp based on 100 parts by weight of purified water 5 to 10 parts by weight and 1 part by weight to 5 parts by weight of leek is prepared by heating for 8 hours to 10 hours at a temperature of 100 ℃ to 120 ℃ characterized in that the method for producing an instant bamboo broth for powdery instant porridge to provide.

In addition, the present invention, the herbal broth and rice flour contained in the herbal powder manufacturing step (S400) provides a method for producing an instant bamboo broth for instant bamboo powder, characterized in that the mixing ratio of 3: 1 to 1: 3. .

In addition, the present invention, the powdered instant bamboo soup stock broth for preparing instant bamboo soup stock (S600) further comprises a herbal soup stock packing step (S700) for respectively packaging in the range of 1g to 10g powdered instant bamboo soup stock Provided is a method of producing an instant bamboo broth stock in powder form.

In addition, the present invention provides a powdered instant porridge Chinese herbal soup in the form of powder prepared by the method for producing an instant bamboo broth stock.

In addition, the present invention, the powdered instant porridge for herbal soup stock is prepared by mixing in a heated state mixed with agar, oak, Angelica, shiitake mushroom, kelp, green onion and purified water, 1 weight of Ogapi compared to 100 parts by weight of the purified water 5 parts by weight, 1 part by weight to 5 parts by weight, moth 0.5 to 3 parts by weight, 1 to 5 parts by weight of shiitake mushrooms, 5 parts by weight to 10 parts by weight of kelp and 1 part by weight to 5 parts leek It provides an instant bamboo broth for instant porridge in powder form, characterized in that the mixture is included in a mixing ratio of parts by weight.

According to the present invention, a method for preparing instant bamboo soup for powdered porridge and powdered instant porridge for herbal soup prepared in the present invention is characterized by the peculiarity of the herbal medicine, while maintaining the efficacy of the herbal medicine even when applying the herbal medicine to instant porridge. It can be enjoyed by various consumers while reducing odor and bitter taste, and it is applied to instant porridge, so that it can be easily handled and cooked, and provides powdered instant porridge for herbal soup stock and powdered instant porridge for herbal soup stock. can do.

The accompanying drawings are intended to explain in detail the contents of the present invention to those skilled in the art, and the technical spirit of the present invention is not limited thereto.
1 is a flow chart of a method for producing an instant bamboo broth stock in powder form according to an embodiment of the present invention.
Figure 2 is a flow chart for a method for producing an instant bamboo broth in powder form according to another embodiment of the present invention.

Hereinafter, the method for preparing instant bamboo broth for instant porridge in powder form and the instant bamboo broth for broth in powder form prepared therefrom will be described in detail, but the method for preparing instant porridge for broth for broth in powder form and powder form prepared therefrom The scope of the instant porridge dragon herbal medicine broth is not limited by the following description.

The present invention relates to a method for preparing an herbal bamboo broth for instant porridge in powder form.

As used herein, the term “immediate porridge” refers to instant porridge in a conventional sense, and includes all types of porridge foods that can be easily eaten by consumers.

1 is a flow chart of a method for producing an instant bamboo broth stock in powder form according to an embodiment of the present invention.

Referring to FIG. 1, the method for preparing instant broth stock broth according to the present invention (S10) may include a step of preparing a herbal material (S100).

Although the said oriental medicine material is not specifically limited, For example, a cucumber, oak, a Angelica, shiitake mushroom, etc. can be used.

The agapi is meant to include the bark of the roots, stems and branches of the commonly referred to agapi, ie, Acanthopanax sessiliflorum Seeman or the same plant. The oak is rich in saponin and tastes cool, so it can be used as a herbal medicine, and can be used as one of the herbal ingredients in the present invention. The Angelica is a representative medicinal plant belonging to the family Apiaceae with perennial roots. In the case of the Angelica is used as a herbal material used to give a delicious taste. The shiitake mushroom is a mushroom of the basidiomycete fold fungus Pleurotus eryngii, also referred to as "oak mushroom".

The method for preparing instant bamboo broth stock for instant porridge according to the present invention may be performed by mixing the above-mentioned herbal ingredients in a predetermined weight ratio in the herbal material preparation step (S100).

As a specific weight ratio of the herbal materials, the mixing ratio of the organo, oak, Angelica and shiitake mushrooms is preferably mixed in a ratio of about 1-5: 1-5: 0.5-3: 1-5.

When mixed in the blending weight ratio of the herbal ingredients, while maintaining the efficacy of each of the herbal ingredients when manufacturing more herbal broth, it is possible to significantly reduce the smell and bitter taste peculiar to the herbal ingredients.

Method for preparing instant porridge broth stock broth according to the present invention may include a step of washing the herbal material (S200).

The washing of the herbal materials is not particularly limited, but may be performed by, for example, washing the herbal materials finely to a constant mixing weight ratio and washing them in water one to five times. In addition, if necessary, the washed herbal materials may be performed by drying for 1 hour to 10 hours using a hot air dryer set to a temperature range of 30 ℃ to 50 ℃.

Method for producing instant porridge broth stock broth according to the present invention (S10) may comprise a herbal broth production step (S300).

The herbal broth manufacturing step (S300), after mixing the washed herbal ingredients in the first broth may be carried out through a process of heating for 8 to 12 hours at a temperature of 100 ℃ to 120 ℃.

The first broth may include the ingredients included in the herbal broth in a specific blending ratio in order to maximize the odor and bitter taste peculiar to the herbal ingredients.

As an example, the first broth used in the herbal broth preparation step (S300) is 5 parts by weight to 10 parts by weight and 1 part by weight to 5 parts by weight of leek, based on 100 parts by weight of purified water, at a temperature of 100 ° C. to 120 ° C. It is preferably prepared by heating for hours to 10 hours. The ingredients and the mixing ratio of each of the ingredients and the conditions of temperature and time for the bath are, as described above, even if the herbal broth prepared by the method of producing herbal broth according to the present invention includes the herbal ingredients, the smell and bitterness peculiar to the herbal ingredients This is very important to minimize the taste.

The first broth and the herbal broth prepared therefrom may be a liquid or a fluid solid, but are preferably in liquid form.

The method for producing instant porridge broth stock broth according to the present invention may include a herbal powder manufacturing step (S400).

The herbal powder may be prepared by mixing the herbal broth and rice flour prepared in the herbal broth manufacturing step (S300).

The herbal broth and rice flour contained in the herbal powder manufacturing step (S400) is preferably a mixing ratio of 3: 1 to 1: 3, more preferably the mixing ratio of the herbal broth and rice flour is 1: 2, When mixing in the range of the mixing ratio, it is not only easy to be formed in a powder form, but also included in the case of making instant porridge in the future can increase the texture with bamboo rice more.

Although not particularly limited, the rice flour may be replaced with a powder form of other grains, such as glutinous rice, spicy rice or barley, if necessary.

Method for producing instant porridge broth stock broth according to the present invention may include a herbal powder drying step (S500).

In the case of the herbal powder manufactured in the herbal powder manufacturing step (S400), since the moisture content of the powder may vary depending on the mixing ratio of the herbal broth and rice powder included, the herbal powder drying step (S500) The moisture content can be maintained, and the drying conditions are not particularly limited, but may be, for example, 8 hours to 10 hours at a temperature of 65 ° C. in a drier.

The method for preparing instant bamboo broth stock broth according to the present invention (S10) may include an instant bamboo broth stock broth production step (S600) in powder form.

The herbal broth prepared by the method for preparing instant bamboo broth for instant porridge according to the present invention (S10) may be prepared in powder form, not in liquid and fluid solid form, unlike general broth. The powdered Chinese gravy is not only easy to handle and easy to cook in the preparation of instant porridge, but also greatly shortens the cooking time, and very easy to adjust the liver of the instant porridge in consideration of consumer preferences.

The method (S10) of the instant porridge broth stock broth according to the present invention may further include, for example, the herbal broth packaging step (S700) in addition to the above-described steps.

The herbal broth packing step (S700), the powdered instant porridge for the instant bamboo broth production step (S600) may be performed by the process of packaging each of the instant bamboo broth for the powder form prepared in the range of 1g to 10g.

The packaging unit of the herbal broth can be determined in consideration of the consumer's preference, etc. For example, when applied to instant porridge, it is preferable that the herbal broth is included in the range of about 3 g on the basis of 180 g of rice, and the content of the porridge As a reference, the packaging weight unit of the herbal broth can be varied within the above range.

The present invention also relates to a powdered instant porridge Chinese herbal soup in the form of powder prepared from the method for preparing the instant bamboo broth stock.

The instant bamboo broth stock broth in powder form according to the present invention refers to the instant porridge broth stock in powder form prepared from the method for preparing the instant porridge broth stock in powder form, and will be omitted below in the same configuration or effect.

The powdered instant bamboo broth herbal broth is preferably prepared by concentrating in a heated state by mixing Ogapi, oak, Angelica, shiitake mushrooms, kelp, green onions and purified water, all of which can be mixed and heated simultaneously, As the herbal ingredients are prepared separately, mixing and heating kelp, leek, and purified water separately, and then reheating them to prepare the herbal broth can give a deeper taste of the broth, and the unique smell and bitter taste of the herbal ingredients. Can significantly reduce the

Herbal broth for instant porridge in powder form according to the present invention is 1 part by weight to 5 parts by weight, 1 part by weight to 5 parts by weight, moth by weight 0.5 parts by weight to 3 parts by weight, shiitake mushroom 1, 100 parts by weight of the purified water It is preferably included in the mixing ratio of 5 parts by weight to 5 parts by weight, 5 parts by weight to 10 parts by weight and 1 part by weight to 5 parts by weight of leek, and the specific odor for the herbal material more within the mixing ratio range and The bitter taste can be drastically reduced, so there is no objection to caterers and a higher preference.

Herbal broth according to the present invention may further include other ingredients, if necessary, in addition to the above-mentioned ingredients.

Other components that may be included may be, for example, mushrooms, vegetables, salts, oils and the like, but is not particularly limited thereto.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

Preparation Example 1 Preparation of Herbal Stocks in Powder Form

Mix the ingredients as shown in the following [Table 1] and the ratio between the components, but first, kelp, green onions and purified water (water) was mixed and heated for about 8 hours to 10 hours at a temperature of about 100 ℃ to 120 ℃ the first broth After the preparation, the mixture of Ogapi, oak, Angelica and shiitake mushrooms were reheated for an additional 10 hours to prepare a concentrate.

After mixing the concentrate with rice flour to make a powder form, and dried for 9 hours at a temperature of 65 ℃ in a dryer, and then put the dried powder in a grinder finely pulverized to prepare a herbal powder in the final powder form.

ingredient Preparation Example 1 Preparation Example 2 Preparation Example 3 Preparation Example 4 Preparation Example 5 Preparation Example 6 Preparation Example 7 Preparation Example 8 Preparation Example 9 Kelp 5 g 6 g 7.5g 9g 10 g 6 g 2 g 7.5g 5 g Green onion 1 g 2 g 3 g 4 g 5 g 2 g 4 g 3 g 1 g Purified water (water) 100 g 100 g 100 g 100 g 100 g 100 g 100 g 100 g 100 g Ogapi 1 g 2 g 3 g 4 g 5 g 7 g 4 g 3 g 1 g Oak 1 g 2 g 3 g 4 g 5 g 2 g 4 g 3 g 1 g Donkey 0.5g 1 g 1.5 g 2 g 3 g 7 g 2 g 1.5 g 0.5g Shiitake mushrooms 1 g 2 g 3 g 4 g 5 g 7 g 4 g 3 g 1 g Whether to reheat O O O O O O O X O Final form powder powder powder powder powder powder powder powder Liquid The reheating means that the kelp, green onions and purified water are mixed first, and then heated (heated) while preparing the first broth, and further heated by adding herbal ingredients (ogapi, oak, Angelica and shiitake mushrooms).

Example 1

Herbal broth (A) was prepared by mixing the components of Preparation Example 1 and the ratio between the components.

Example 2

Herbal broth (B) was prepared by mixing the components of Preparation Example 2 and the ratio between each component.

Example 3

Herbal broth (C) was prepared by mixing the components of Preparation Example 3 and the ratio between each component.

Example 4

Herbal broth (D) was prepared by mixing the components of Preparation Example 4 and the ratio between each component.

Example 5

Herbal broth (E) was prepared by mixing the components of Preparation Example 5 and the ratio between each component.

Comparative Example 1

Herbal broth (F) was prepared by mixing the components of Preparation Example 6 and the ratio between the components.

Comparative Example 2

Herbal broth (G) was prepared by mixing the components of Preparation Example 7 and the ratio between each component.

Comparative Example 3

Herbal broth (H) was prepared by mixing the components of Preparation Example 8 and the ratio between each component.

[Comparative Example 4]

Herbal broth (I) was prepared by mixing the components of Preparation Example 9 and the ratio between the components.

Put each of the herbal broths of A to I prepared together with bamboo rice prepared with a moderately soaked rice in a pot, stir while heating for about 5 minutes, sprinkle with pine nuts, laver and sesame powder, and then complete the porridge to complete the porridge Sensory evaluation for was performed.

The specific method of the functional evaluation is as follows.

Experimental Example 1 Herbal Ingredient Odor Test

A total of 20 sensory test personnel of 5 adults and 5 children, 5 children and 5 people over 65 years old were allowed to tasting the porridge made using each of the herbal stocks. Sensory evaluation related to the characteristic herbal odor was performed.

Experimental Example 2-Bitter Taste Test

A total of 20 sensory test personnel of 5 adults and 5 children, 5 children and 5 people over 65 years old were allowed to tasting the porridge made using each of the herbal stocks. A sensory evaluation related to bitter taste was performed.

Experimental Example 3-Texture Test

A total of 20 sensory test personnel of 5 adults and 5 children, 5 children and 5 people over 65 years old were allowed to tasting the porridge made using each of the herbal stocks. Sensory evaluation related to texture was performed.

Experimental Example 4-Comprehensive Preference Test

A total of 20 sensory test personnel of 5 adults and 5 children, 5 children and 5 people over 65 years old were allowed to tasting the porridge made using each of the herbal stocks. Sensory evaluation related to overall preference was performed.

division Herbal ingredients smell bitterness Texture Overall preference 5 points None at all None at all Very good Very good 4 points none none good good 3 points Slightly Slightly usually usually 2 points has exist has exist Bad Bad 1 point Many Many Very bad Very bad

According to the criteria of [Table 2], the results of evaluation of sensory performance according to Experimental Examples 1 to 4 are shown in Table 3 below.

division A B C D E F G H I Herbal ingredients smell 4.6 4.8 4.9 4.9 4.7 2.2 2.5 3.5 3.7 bitterness 4.6 4.7 4.7 4.7 4.8 2.1 2.2 3.5 3.7 Texture 4.8 4.8 4.8 4.9 4.7 4.1 4.1 3.8 3.2 Overall preference 4.8 4.8 4.7 4.7 4.7 2.5 2.7 3.2 3.6

In the case of porridge made using a method of manufacturing herbal broth in powder form according to the present invention and the herbal broth prepared therefrom, as shown in Table 3 above, although the herbal ingredients are included, While maintaining, there is almost no smell and bitter taste peculiar to the herbal ingredients, it is in the form of a powder, it can be confirmed that not only the texture and good texture with the actual rice, but also the overall preference is high.

The above description of the present application is intended for illustration, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present application. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present application is indicated by the following claims rather than the above description, and it should be construed that all changes or modifications derived from the meaning and scope of the claims and their equivalents are included in the scope of the present application.

Claims (5)

As a manufacturing method (S10) of the instant bamboo shoots for powdered bamboo using herbal materials,
Herbal materials preparation step of preparing a mixture of herbal materials consisting of agar, oak, pull and shiitake mushrooms in a certain weight ratio (S100);
Herbal material washing step of washing the prepared herbal materials with water and then drying (S200);
After mixing the washed herbal ingredients in the first broth, herbal broth manufacturing step of preparing a herbal broth by heating for 8 to 12 hours at a temperature of 100 ℃ to 120 ℃ (S300);
Herbal powder manufacturing step of preparing the herbal powder by mixing the prepared herbal gravy with rice flour (S400);
Herbal powder drying step (S500) to put the prepared herbal powder in a dryer for 8 to 10 hours at a temperature of 65 ℃; And
The dried herbal powders are put in a grinder and pulverized into fine particles to prepare a powdered instant porridge for herbal bamboo broth in a powder form.
In the herbal material preparation step (S100), the mixing ratio of Ogapi, oak, Angelica and shiitake mushrooms is 1-5: 1-5: 0.5-3: 1-5,
The first broth used in the herbal broth preparation step (S300) is 5 parts by weight to 10 parts by weight and 1 part by weight to 5 parts by weight of leek, based on 100 parts by weight of purified water, 8 hours to a temperature of 100 ° C to 120 ° C. Method for producing an instant bamboo broth for instant bamboo powder, characterized in that it is prepared by heating for 10 hours.
The method of claim 1, wherein the herbal broth and rice flour contained in the herbal powder manufacturing step (S400) has a mixing ratio of 3: 1 to 1: 3.
The method of claim 1, wherein the powdered instant bamboo soup stock broth prepared in the step (S600) of the powdered instant bamboo shoots in the range of 1g to 10g, respectively, further comprising a herbal broth packing step (S700) Method for producing an instant porridge Chinese medicine broth in powder form.
Claims 1 to 3 of the instant bamboo soup stock powder in the form of powder prepared by the method for producing an instant bamboo soup stock in powder form.
The method of claim 4, wherein the powdered instant porridge for herbal bamboo broth is prepared by concentrating in a heated state by mixing agapi, oak, Angelica, shiitake mushroom, kelp, green onion and purified water,
1 part by weight to 5 parts by weight, 1 part by weight to 5 parts by weight, Angelica 0.5 parts by weight to 3 parts by weight, 1 part by weight to 5 parts by weight of shiitake mushrooms, 5 parts by weight to 10 parts by weight, based on 100 parts by weight of purified water Herbal broth for instant porridge in powder form, characterized in that it is mixed and contained in a mixing ratio of 1 part by weight to 5 parts by weight of leek.

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