KR20200114246A - Manufacturing method of Overcooked Rice using Atractylodis Rhizoma Alba, Poria cocos Wolf, Astragali Radix, Malt and Massa Medicata Fermentata - Google Patents
Manufacturing method of Overcooked Rice using Atractylodis Rhizoma Alba, Poria cocos Wolf, Astragali Radix, Malt and Massa Medicata Fermentata Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
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Abstract
Description
본 발명은 백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법에 관한 것으로, 보다 상세하게는 백출, 백복령, 황기, 맥아 및 신곡의 영양성분을 함유할 뿐만 아니라 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있는, 백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법에 관한 것이다.The present invention relates to a method for producing nurungji using Baekchul, Baekbokryeong, Hwanggi, malt and new grains, and more specifically, containing nutrients of Baekchul, Baekbokryeong, Hwanggi, malt and new grains, as well as prohibiting the intake of nurungji during arm constitution. It relates to a method of manufacturing nurungji using Baekchul, Baekbokryeong, Hwanggi, malt and new grains that can be safely consumed by those who have the constitution that should be done.
누룽지는 가마솥에서 밥을 지었을 때 솥바닥에 밥알이 눌어붙은 것을 주걱으로 긁어서 말리거나 그냥 그대로 먹었던 것으로서, 향과 맛이 구수하고 영양도 상당히 높은 것으로 옛부터 잘 알려져 있다. 이러한 누룽지는 눌은밥이라고도 불리우며, 눌어붙어 생성된 것을 간식으로 먹거나 물을 부어 다시 끓인 상태의 것을 밥 대용으로 먹기도 한다.Nurungji is well known since ancient times as it has a scent and taste, and is very nutritious, as it is dried with a spatula and eaten as it is when rice was cooked in a cauldron. These nurungji are also called Nuleunbap, and they are eaten as snacks or boiled with water as a substitute for rice.
그러나, 현재에는 예전과 같이 밥을 짓을 때 주물을 통해 제조된 가마솥이나 재래식 밥솥을 사용하지 않고 전기밥솥이나 기타의 압력밥솥을 사용하여 밥을 지음에 따라 누룽지가 생기지 않기 때문에 우리의 주위에서 누룽지를 쉽게 접할 수가 없게 되어 누룽지를 먹고자 하는 경우에는 일부러 쌀을 눌려 누룽지를 만들어야 하는 등 누룽지를 만들기 위한 작업이 불편하였다. 또한, 누룽지를 찾는 사람의 수효가 줄어듦은 물론 기존의 누룽지로는 시중에 유통되고 있는 과자나 빵 및 그 밖의 스낵에 입맛이 길들여진 사람들의 기호를 맞추기가 어려웠다.However, nowadays, when cooking rice as in the past, we do not use a cauldron or conventional rice cooker manufactured through casting, and rice cooked using an electric rice cooker or other pressure rice cooker does not cause the burning of rice. If you wanted to eat nurungji because you could not easily access them, the work to make nurungji was inconvenient, such as deliberately pressing rice to make nurungji. In addition, the number of people who visited the nurungji decreased, and it was difficult to meet the tastes of those who had tamed the taste of snacks, bread, and other snacks in the market with the existing nurungji.
따라서, 화학적인 첨가물이 들어 있는 스낵이나 과자류에 노출된 어린이들이나 바쁜 일상을 살아가는 직장인의 건강을 지키고자 하는 노력이나 맛과 취식이 우수한 우리 고유의 먹거리를 통한 양질의 누룽지를 제공하고자 하는 노력으로써 즉석 누룽지가 새로운 아침 식사 대용으로 요구되고 있는 실정이다.Therefore, as an effort to protect the health of children exposed to snacks and confectionery containing chemical additives, or to office workers living in a busy daily life, or to provide high-quality nurungji through our own food with excellent taste and eating, Nurungji is being demanded as a substitute for a new breakfast.
한편, 일반적으로 인스턴트용으로 제조되는 누룽지는 통상의 제조방법으로 제조된 밥을 가열 소성하여 누룽지를 제조한 후 누룽지를 먹기 좋은 크기로 분쇄하여 일정량씩 포장팩으로 진공포장한 다음 일회용용기에 넣어 완성하게 된다. 이러한 인스턴트용 누룽지는 취식 시 포장팩을 개봉하고 누룽지를 일회용용기에 담은 다음 끓는 물을 넣어 간편하게 조리하여 취식할 수 있도록 되어 있다. 그러나, 상기와 같은 일반적인 인스턴트용 누룽지는 중,장년층의 구수한 맛을 좋아하는 사람들만 선호할 뿐 어린아이들이나 청년층은 즐겨먹지 않는 음식으로 기호성이 떨어지는 문제점이 있었다.Meanwhile, nurungji, which is generally manufactured for instant use, is prepared by heating and firing rice prepared by a conventional manufacturing method, pulverizing the nurungji into a size suitable for eating, vacuum-packing a certain amount into a packaging pack, and then placing it in a disposable container. Is done. This instant nurungji is designed to be eaten by opening the packaging pack when eating, putting the nurungji in a disposable container, and then adding boiling water to cook it easily. However, the above-described general instant nurungji is preferred only by those who like the taste of the middle-aged and elderly, and has a problem in that it is a food that children and young people do not like to eat.
한편, 사람의 체질은 유전적, 후천적으로 형성되며, 동서고금을 통하여 체질에 관한 견해는 다양하게 전개되어 왔는데, 그 중에서도 이제마의 사상체질의학은 가장 성공적인 체질론으로 인정되고 있다On the other hand, human constitution is genetically and acquired, and opinions on constitution have been developed in various ways throughout the ages of the east and the west. Among them, Ijema's Sasang Constitutional Medicine is recognized as the most successful constitution theory.
이제마(李濟馬;1937-1900)의 사상의학(四象醫學)은 "사상구조론"을 바탕으로 태양인(太陽人), 소양인(少陽人), 태음인(太陰人), 소음인(少陰人)의 네 가지 체질을 설정하고 각 체질에 대한 생리, 병리, 진단, 변증, 치료와 약물에 이르기까지 서로 연계를 갖고서 임상에 응용할 수 있는 새로운 방향을 제시한 우수한 이론으로 알려져 있다.Lee Je-ma (1937-1900)'s ideological medicine is based on "Thought Structure Theory". Taeyangin, Soyangin, Taeumin, Soeuminin It is known as an excellent theory that establishes the four constitutions of each constitution and suggests a new direction that can be applied to the clinic with linkages from physiology, pathology, diagnosis, dialectic, treatment and drugs to each constitution.
상기 각 체질에 따라 처방하는 약재를 달리하거나 하여, 환자를 치료할 때 정확한 체질 판단 하에서 약이 처방되면 병을 빨리 낫게 하고 환자가 기력을 회복하는데 도움을 줄 수 있지만, 체질 판단이 부정확하여 그릇된 처방이 적용되면 병을 낫게 하지도 못할 뿐 아니라 오히려 환자의 병세를 악화시킬 수도 있다.According to the constitution of each constitution described above, if the medicine is prescribed under the correct constitution judgment when treating a patient, if the medicine is prescribed, it can help heal the disease quickly and restore the patient's energy. When applied, not only does not heal the disease, but may worsen the patient's condition.
이제마가 제시한 체질 진단의 요점은 체형기상 (體形氣像), 용모사기 (容貌詞氣), 성질재간 (性質材幹), 병증약리 (病證藥理)의 4가지이다. 이제마는 이러한 특성들을 종합적으로 판단하여 다양한 체질을 진단하였다.The main points for diagnosing the constitution that Jeema suggested are four types: physique, yongmosagi, temperament, and pathophysiology. Jeema comprehensively judged these characteristics and diagnosed various constitutions.
그러나, 1960년대 이후에는 체질분류를 더욱 세분화한 팔체질 분류가 연구되어 오고 있는바, 팔체질의학(八體質醫學)은 사람의 체질을 오장육부의 크기에 따라 목양(陽陽), 목음(木陰), 수양(水陽), 수음(水陰), 토양(土陽), 토음(土陰), 금양(金陽), 금음(金陰)의 8가지로 구분하는 체질의학론이다. 1965년 10월 24일 대한민국의 한의사 권도원이 일본 도쿄에서 개최된 제1회 국제 침구학회(The International Congress of Acupuncture)에서 최초로 발표하였다.However, since the 1960s, the arm constitution classification, which further subdivided the constitution classification, has been studied, and the arm constitution medicine is used to determine the constitution of a person according to the size of the five organs: Mokyang (양陽) and Mokum (木陰). ), Suyang (水陽), Sueum (水陰), Soil (土陽), Toeum (土陰), Geumyang (金陽), Geumeum (金陰) is divided into eight types of constitutional medicine theory. On October 24, 1965, Dowon Kwon, a Korean oriental medicine doctor, presented for the first time at The International Congress of Acupuncture held in Tokyo, Japan.
권도원에 따르면 체질은 선천적이며 부모가 가진 두 체질 중의 하나를 물려받는 유전의 형태를 가진다. 체질을 알아내는 방법은 손목 요골동맥(radial artery)에서 8체질의 고유한 선천적인 '조우 상을 이루는 8쌍의 맥상(Pulse formations)들'을 찾아 맥의 파형을 세 개의 손가락 끝으로 감지함으로써 판별할 수 있다는 것이다.According to Kwon Do-won, the constitution is congenital and has a form of inheritance that inherits one of the two constitutions that parents have. The method to find out the constitution is to detect the waveform of the pulse with the tips of three fingers by finding the 8 pairs of inherent'pulse formations' of 8 constitutions in the radial artery of the wrist. I can do it.
8체질을 구분하는 8체질의학은 인간의 몸 속 장기를 기준하여 체질을 구분하는 이론을 성립시키고 있다. 사람의 몸에는 내실장기(內實臟器-Solid organ) 5개와 내공장기(內空臟器-Hollow organ) 5개의 모두 10개의 내장이 있는데, 이것들이 나면서부터 그 강약 배열이 다르게 되어 있어 모두 8개의 서로 다른 배열로 나뉘어진다는 것이다. 이것이 바로 8체질의 원리이며 장부의 강약은 장부의 대소와도 직결되는 것이다. 사상의학과 장부의 배열을 다루는 이론은 비슷한 듯 하지만, 8체질의학에서는 중간장기의 강약배열을 독창적으로 구별하고 있다. 간략하게 8체질의 종류를 보면 다음과 같다.Eight constitutional medicine, which divides the eight constitutions, is establishing the theory of distinguishing constitutions based on the organs in the human body. The human body has 10 internal organs, 5 internal organs (內實臟器-Solid organ) and 5 internal organs (內空臟器-Hollow organs), and the order of strength and weakness has been different since they were born. They are divided into different arrangements. This is the principle of the 8 constitution, and the strength of the ledger is directly connected to the large and small of the ledger. Sasang medicine and the theory dealing with the arrangement of ledgers seem to be similar, but the 8 constitution medicine uniquely distinguishes between the strong and weak arrangements of the intermediate organs. Briefly looking at the types of 8 constitutions are as follows.
간이 가장 큰 장기로 선두에 서고 다른 9개 장기가 강약의 순서대로 배열되는 체질을 목양체질(Hepatonia)이라고 하며, 담낭이 선두에 서고 다른 9개 장기가 강약의 순서로 배열된 체질을 목음체질(Cholecystonia)이라고 한다. 이런 식으로 췌장이 선두에 서는 배열을 토양체질(Pancreotonia), 위가 선두에 서는 배열을 토음체질(Gastrotonia), 폐가 선두에 서는 배열을 금양체질(Pulmotonia), 대장이 선두에 서는 배열을 금음체질(Colonotonia), 신장이 선두에 서는 배열을 수양체질(Renotonia), 방광이 선두에 서는 배열을 수음체질(Vesicotonia)이라 부른다.The constitution in which the liver is the largest organ and the other nine organs are arranged in the order of strength and weakness is called Hepatonia, and the gallbladder is at the fore and the other nine organs are arranged in the order of strength and weakness. Cholecystonia). In this way, the arrangement in which the pancreas is at the top is the soil constitution (Pancreotonia), the arrangement in which the stomach is at the top is the Toeum constitution (Gastrotonia), the arrangement in which the lungs are at the top is the Geumyang constitution (Pulmotonia), and the arrangement in which the large intestine is at the top is a taboo constitution. (Colonotonia), the arrangement in which the kidneys lead is called Renotonia, and the arrangement in which the bladder is in the lead is called Vesicotonia.
대한민국등록특허공보 제10-1043452호(2011.06.23.)에는 즉석 누룽지의 제조방법이 개시되어 있다.Korean Registered Patent Publication No. 10-1043452 (2011.06.23.) discloses a method for producing instant nurungji.
상기 즉석 누룽지의 제조방법은 누룽지의 고소한 맛을 지니는 동시에 인삼 또는 홍삼, 야콘, 야관문, 대나무, 뽕ㅌ나무, 황기 등 누룽지 제조에 첨가되는 성분들이 갖는 영양성분까지도 공급할 수 있는 장점이 있지만, 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람들은 누룽지를 섭취하기 어려운 단점이 있다.The instant nurungji manufacturing method has the advantage of supplying the nutrients of ingredients added to nurungji such as ginseng, red ginseng, yacon, yagwanmun, bamboo, mulberry, and astragalus at the same time, while having the savory taste of nurungji. There is a drawback that it is difficult for those who fall under the constitution to refrain from ingesting nurungji.
본 발명의 목적은 백출, 백복령, 황기, 맥아 및 신곡의 영양성분을 함유할 뿐만 아니라 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있는, 백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법을 제공하는 것이다.An object of the present invention is not only containing the nutritional components of Baekchul, Baekbokryeong, Astragalus, malt and new grains, but also those who have a constitution that should prohibit the intake of nurungji among the arm constitutions, which can be safely consumed, Baekchul, Baekbokryeong, Hwanggi, It is to provide a method for producing nurungji using malt and new grains.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 석류즙에 멥쌀을 침지하는 단계(단계 1); 수박즙에 메밀을 침지하는 단계(단계 2); 딸기즙에 좁쌀을 침지하는 단계(단계 3); 블루베리즙에 녹두를 침지하는 단계(단계 4); 복분자즙에 호밀을 침지하는 단계(단계 5); 보리차에 백출, 백복령, 황기, 맥아 및 신곡을 넣고 가열하여 추출액을 제조하는 단계(단계 6); 상기 추출액에 상기 침지된 멥쌀, 메밀, 좁쌀, 녹두 및 호밀을 넣고 압력 밥솥을 이용하여 밥을 짓는 단계(단계 7); 상기 밥에 아보카도 분말 및 두릅 분말을 혼합하는 단계(단계 8); 및 상기 아보카도 분말 및 두릅 분말이 혼합된 밥을 누룽지 기계를 이용하여 누룽지를 제조하는 단계(단계 9); 를 포함하는, 백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법을 제공한다.The present invention, the step of immersing non-glutinous rice in pomegranate juice (step 1); Immersing buckwheat in watermelon juice (step 2); Immersing millet rice in strawberry juice (step 3); Immersing green beans in blueberry juice (step 4); Immersing rye in bokbunja juice (step 5); Adding Baekchul, Baekbokryeong, Hwanggi, malt and new grains to barley tea and heating to prepare an extract (Step 6); Putting the immersed non-glutinous rice, buckwheat, millet, mung beans and rye in the extract and cooking rice using a pressure cooker (step 7); Mixing the rice with avocado powder and aralia powder (step 8); And producing a nurungji using the rice mixed with the avocado powder and armature powder using a nurungji machine (step 9). It provides a method for producing nurungji using, including, Baekchul, Baekbokryeong, Hwanggi, malt and new grains.
상기 단계 1은 석류즙 100중량부에 멥쌀 50~55중량부를 넣고 1~2시간 동안 침지하며, 상기 단계 2는 수박즙 100중량부에 메밀 50~55중량부를 넣고 1~2시간 동안 침지하며, 상기 단계 3은 딸기즙 100중량부에 좁쌀 50~55중량부를 넣고 1~2시간 동안 침지하며, 상기 단계 4는 블루베리즙 100중량부에 녹두 50~55중량부를 넣고 1~2시간 동안 침지하며, 상기 단계 5은 복분자즙 100중량부에 호밀 50~55중량부를 넣고 1~2시간 동안 침지한다. Step 1 is to put 50 to 55 parts by weight of nonglutinous rice to 100 parts by weight of pomegranate juice and immerse for 1 to 2 hours, and Step 2 is to add 50 to 55 parts by weight of buckwheat to 100 parts by weight of watermelon juice and immerse for 1 to 2 hours, Step 3 is to put 50 to 55 parts by weight of millet rice in 100 parts by weight of strawberry juice and immerse for 1 to 2 hours, and Step 4 is to add 50 to 55 parts by weight of green beans to 100 parts by weight of blueberry juice and immerse for 1 to 2 hours. , In step 5, 50 to 55 parts by weight of rye is added to 100 parts by weight of bokbunja juice and immersed for 1 to 2 hours.
상기 단계 6은 보리차 100중량부에 백출 10~15중량부, 백복령 10~15중량부, 황기 5~10중량부, 맥아 1~5중량부 및 신곡 1~5중량부를 넣고 100~105℃에서 20~30분 동안 가열한 후에 여과한다.In the step 6, 10 to 15 parts by weight of Baekchul, 10 to 15 parts by weight of Baekbokryeong, 5 to 10 parts by weight of Astragalus, 1 to 5 parts by weight of malt and 1 to 5 parts by weight of new grains are added to 100 parts by weight of barley tea at 100 to 105°C. Heat for ~30 minutes and then filter.
상기 단계 7은 상기 추출액 100중량부에 상기 침지된 멥쌀 70~80중량부, 메밀 1~5중량부, 좁쌀 1~5중량부, 녹두 1~5중량부 및 호밀 1~5중량부를 넣고 압력 밥솥을 이용하여 30분 동안 밥을 짓는다.Step 7 is to put 70 to 80 parts by weight of the immersed non-glutinous rice, 1 to 5 parts by weight of buckwheat, 1 to 5 parts by weight of millet, 1 to 5 parts by weight of mung beans, and 1 to 5 parts by weight of rye to 100 parts by weight of the extract, and a pressure cooker Cook rice for 30 minutes using.
상기 단계 8은 상기 밥 100중량부에 아보카도 분말 1~5중량부 및 두릅 분말 0.1~1중량부 혼합한다.In the step 8, 1 to 5 parts by weight of avocado powder and 0.1 to 1 part by weight of aralia powder are mixed with 100 parts by weight of the rice.
상기 단계 9는 상기 아보카도 분말 및 두릅 분말이 혼합된 밥을 누룽지 기계를 이용하여 210℃에서 4분 동안 가열하여 누룽지를 제조한다.In step 9, the rice mixed with the avocado powder and the aralia powder is heated at 210° C. for 4 minutes using a nurungji machine to prepare nurungji.
본 발명에 따른 백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법은, 백출, 백복령, 황기, 맥아 및 신곡의 영양성분을 함유할 뿐만 아니라 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있는 장점이 있다.The method for producing nurungji using Baekchul, Baekbokryeong, Hwanggi, malt and new grains according to the present invention corresponds to the constitution that not only contains the nutrients of Baekchul, Baekbokryeong, Hwanggi, malt and new grains, but also prohibits intake of nurungji during arm constitution. It has the advantage that even those who do it can take it with confidence.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법을 설명한다.First, a method of manufacturing nurungji using Baekchul, Baekbokryeong, Hwanggi, malt and new grain according to the present invention will be described.
본 발명의 백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법은,Baekchul, Baekbokryeong, Hwanggi, malt, and a method for producing nurungji using new grains of the present invention,
석류즙에 멥쌀을 침지하는 단계(단계 1);Immersing non-glutinous rice in pomegranate juice (step 1);
수박즙에 메밀을 침지하는 단계(단계 2);Immersing buckwheat in watermelon juice (step 2);
딸기즙에 좁쌀을 침지하는 단계(단계 3);Immersing millet rice in strawberry juice (step 3);
블루베리즙에 녹두를 침지하는 단계(단계 4);Immersing green beans in blueberry juice (step 4);
복분자즙에 호밀을 침지하는 단계(단계 5);Immersing rye in bokbunja juice (step 5);
보리차에 백출, 백복령, 황기, 맥아 및 신곡을 넣고 가열하여 추출액을 제조하는 단계(단계 6);Adding Baekchul, Baekbokryeong, Hwanggi, malt and new grains to barley tea and heating to prepare an extract (Step 6);
상기 추출액에 상기 침지된 멥쌀, 메밀, 좁쌀, 녹두 및 호밀을 넣고 압력 밥솥을 이용하여 밥을 짓는 단계(단계 7);Putting the immersed non-glutinous rice, buckwheat, millet, mung beans and rye in the extract and cooking rice using a pressure cooker (step 7);
상기 밥에 아보카도 분말 및 두릅 분말을 혼합하는 단계(단계 8); 및Mixing the rice with avocado powder and aralia powder (step 8); And
상기 아보카도 분말 및 두릅 분말이 혼합된 밥을 누룽지 기계를 이용하여 누룽지를 제조하는 단계(단계 9);The step of producing a nurungji using a nurungji machine the rice mixed with the avocado powder and aralia powder (step 9);
를 포함한다.Includes.
상기 단계 1은 석류즙 100중량부에 멥쌀 50~55중량부를 넣고 1~2시간 동안 침지하는 것이 바람직하다.In the step 1, 50 to 55 parts by weight of non-glutinous rice is added to 100 parts by weight of pomegranate juice and immersed for 1 to 2 hours.
상기 석류즙에 멥쌀을 침지하는 이유는 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있도록 하기 위함이다.The reason why non-glutinous rice is immersed in the pomegranate juice is to ensure that even those who have a constitution that prohibits the consumption of nurungji among the arm constitutions can safely consume it.
상기 석류즙은 석류의 과육을 가압하여 착즙할 수 있다.The pomegranate juice can be juiced by pressing the pulp of the pomegranate.
상기 석류는 에스트로겐이 풍부하여 피부탄력과 노화방지에 좋을 뿐만 아니라, 아미노산이 많아 숙취해소를 돕고, 비타민C가 많아 피로를 쉽게 회복시킬 수 있음은 물론, 칼슘과 미네랄 함유량이 높아 피부를 맑게 해주고, 혈액순환을 좋게 해주어 면역력을 증진시킬 수 있다.The pomegranate is rich in estrogen, so it is not only good for skin elasticity and anti-aging, it is high in amino acids to help relieve hangovers, it is high in vitamin C, so it can easily recover from fatigue, and it is high in calcium and minerals, so it clears the skin. It improves blood circulation and can increase immunity.
상기 단계 2는 수박즙 100중량부에 메밀 50~55중량부를 넣고 1~2시간 동안 침지하는 것이 바람직하다.In step 2, it is preferable to add 50 to 55 parts by weight of buckwheat to 100 parts by weight of watermelon juice and soak for 1 to 2 hours.
상기 수박즙에 메밀을 침지하는 이유는 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있도록 하기 위함이다.The reason for immersing buckwheat in the watermelon juice is to ensure that even those who have a constitution in which the intake of nurungji should be prohibited during arm constitution can consume it with confidence.
상기 수박즙은 수박의 과육을 가압하여 착즙할 수 있다.The watermelon juice can be juiced by pressing the flesh of the watermelon.
상기 수박(watermelon)은 쌍떡잎식물 박목 박과의 덩굴성 한해살이풀로서 서과(西瓜), 수과(水瓜), 한과(寒瓜), 시과(時瓜)라고도 한다. 줄기는 길게 자라서 땅 위를 기며 가지가 갈라진다. 잎은 잎자루가 있고 달걀 모양 또는 달걀 모양 긴 타원형이며, 길이는 10~18 cm이고 깃꼴로 깊게 갈라진다. 갈래조각은 3~4쌍이고, 녹색빛을 띤 흰색이며 불규칙한 톱니가 있다. 꽃은 5~6월에 연한 노란색으로 피고 잎겨드랑이에 1개씩 달리며 화관은 5개로 갈래진다. 열매는 5~6 kg까지 비대하는 것이 보통이며, 흔히 수박이라고 하면 열매를 나타내는 경우가 많다. 수박은 특히 여름철에 많이 생산되고, 수박에는 수분 함량이 많아 많은 가정에서 수분 보충을 위한 간식, 식사 후 디저트, 안주로 많이 사용되고 있으며, 수박을 이용한 빙과류, 음료로 많이 시판되고 있다. The watermelon (watermelon) is a vine-like annual herb of the dicotyledonous plant, the gourd family, and is also referred to as Seogwa (西瓜), Sugwa (水瓜), Hangwa (寒瓜), and Shigwa (時瓜). The stem grows long, creeps on the ground, and the branches are split. Leaves have petioles, oval-shaped or oval-shaped, long oval, 10-18 cm long, and deeply divided into pinnates. Forked pieces are 3-4 pairs, greenish white, with irregular serrations. Flowers bloom in light yellow from May to June, and each flower hangs on the axil, and the corolla is split into 5 pieces. Fruits are usually enlarged up to 5-6 kg, and often referred to as watermelon, they often represent fruit. Watermelon is produced especially in summer, and because of its high water content, it is widely used in many homes as snacks for hydration, desserts after meals, and snacks, and is widely marketed as ice cream and beverages using watermelon.
상기 단계 3은 딸기즙 100중량부에 좁쌀 50~55중량부를 넣고 1~2시간 동안 침지하는 것이 바람직하다.In step 3, it is preferable to put 50 to 55 parts by weight of millet rice in 100 parts by weight of strawberry juice and soak for 1 to 2 hours.
상기 딸기즙에 좁쌀을 침지하는 이유는 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있도록 하기 위함이다.The reason why millet rice is immersed in the strawberry juice is to ensure that even those who have a constitution in which the intake of nurungji should be prohibited during the arm constitution can consume it with confidence.
상기 딸기즙은 딸기의 과육을 가압하여 착즙할 수 있다.The strawberry juice can be juiced by pressing the pulp of the strawberry.
상기 딸기는 쌍떡잎식물 이판화군 장미목 장미과의 여러해살이풀로서, 신맛과 단맛이 잘 조화되어 있고 독특한 향기를 가지고 있으며, 대부분은 식용으로 이용되고 일부는 잼. 젤리, 아이스크림, 냉동딸기, 딸기주 등의 원료로 이용되고 있다. 딸기는 그 종류에 따라 성분함량이 다르나 일반적으로 유기산과 당분이 많아서 신맛과 단맛이 나며, 비타민 C와 쿼세틴(quercetin), 카페산(caffeic acid), 페룰산(ferulic acid) 등의 폴리페놀 물질과 플라보놀(flavonol)류 등의 다양한 항산화 물질이 함유되어 항산화 효과가 뛰어난 것으로 알려져있다. 일반적으로 폴리페놀류는 산화를 방지하는 작용, 즉 항산화 기능을 갖고 있고 최근 폴리페놀류가 주목받고 있는 이유는 이 기능이 생체 내에서도 항산화제로 작용하여 건강유지와 질병예방 등에 기여할 것으로 기대되기 때문이며, 또한 폴리페놀류는 콜레스테롤이 소화관으로 흡수되는 것을 막아주기 때문에 혈중 콜레스테롤 수치를 낮추는 작용도 한다.The strawberry is a perennial plant of the rose family Rosaceae, a dicotyledonous plant, Ipanhwa-gun, and has a unique scent with a good balance of acidity and sweetness, most of which are used for food, and some jams. It is used as a raw material for jelly, ice cream, frozen strawberries, and strawberry wine. Strawberries have different ingredients depending on their type, but in general, they have a lot of organic acids and sugars, so they taste sour and sweet, and they have polyphenols such as vitamin C, quercetin, caffeic acid, and ferulic acid. It is known to have excellent antioxidant effects as it contains various antioxidants such as flavonols. In general, polyphenols have an anti-oxidation function, that is, an antioxidant function, and the reason polyphenols are drawing attention recently is that this function is expected to contribute to health maintenance and disease prevention by acting as an antioxidant in the living body. It also works to lower blood cholesterol levels because it prevents cholesterol from being absorbed into the digestive tract.
상기 단계 4는 블루베리즙 100중량부에 녹두 50~55중량부를 넣고 1~2시간 동안 침지하는 것이 바람직하다.In step 4, 50 to 55 parts by weight of mung beans are added to 100 parts by weight of blueberry juice and immersed for 1 to 2 hours.
상기 블루베리즙에 녹두를 침지하는 이유는 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있도록 하기 위함이다.The reason why mung beans are immersed in the blueberry juice is to ensure that even those who have a constitution in which the consumption of nurungji should be prohibited during the arm constitution can consume it with confidence.
상기 블루베리즙은 블루베리의 과육을 가압하여 착즙할 수 있다.The blueberry juice can be juiced by pressing the pulp of the blueberry.
상기 블루베리(Vaccinium spp.)는 진달래과(Ericaceae) 산앵도나무속(Vaccinium)의 관목성 식물로서 아프리카, 칠레, 호주, 일본, 미국, 캐나다, 핀란드, 스웨덴 등의 전 세계적으로 광범위하게 분포하며, 우리나라에서도 야생 블루베리가 자생하고 있다. 블루베리는 미국 타임지 선정 암 예방 10대 수퍼푸드에 속할 정도로 항산화 능력이 우수하고 시력개선, 암과 심장 질환 및 요로 감염증 예방, 기억력 감퇴 예방 및 노화 억제 등의 효능이 알려져 있다. 또한, 페놀산, 안토시아닌, 레스베라트롤(resveratrol) 및 플라보노이드(flavonoid) 같은 파이토케미칼(pytochemical) 성분이 풍부하여 다양한 질병 예방 효능을 가지고 있으며, 섬유질과 비타민 A와 C, 미네랄 등이 함유되어 있어 영양학적으로도 우수한 식품이다. 그러나, 블루베리는 특유의 신맛으로 인해 가공식품 이용에 제한이 있으며, 주로 생과나 음료, 잼, 발효 청으로 이용되고 있다. 최근에는, 블루베리를 이용한 식혜 제조 및 블루베리 발효주 등이 보고된 바 있다.The blueberry (Vaccinium spp.) is a shrub-like plant of the Ericaceae genus Vaccinium and is widely distributed worldwide in Africa, Chile, Australia, Japan, the United States, Canada, Finland, and Sweden, and Korea Also, wild blueberries are growing naturally. Blueberries are known for their anti-oxidation ability, which is one of the top 10 cancer prevention superfoods selected by Time magazine in the United States, and is known for their efficacy in improving eyesight, preventing cancer and heart disease and urinary tract infections, preventing memory loss and aging. In addition, it is rich in phytochemical components such as phenolic acid, anthocyanin, resveratrol and flavonoids, so it has various disease prevention effects, and contains fiber, vitamins A and C, minerals, etc. It is also an excellent food. However, blueberries are limited in the use of processed foods due to their characteristic acidity, and are mainly used as raw fruits, beverages, jams, and fermented greens. Recently, the production of sikhye using blueberries and fermented blueberries have been reported.
상기 단계 5은 복분자즙 100중량부에 호밀 50~55중량부를 넣고 1~2시간 동안 침지하는 것이 바람직하다.In step 5, it is preferable to put 50 to 55 parts by weight of rye in 100 parts by weight of bokbunja juice and immerse for 1 to 2 hours.
상기 복분자즙에 호밀을 침지하는 이유는 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있도록 하기 위함이다.The reason why the rye is immersed in the bokbunja juice is to ensure that even those who have a constitution in which the intake of nurungji should be prohibited during the arm constitution can safely consume it.
상기 복분자즙은 복분자의 과육을 가압하여 착즙할 수 있다.The bokbunja juice may be juiced by pressing the pulp of bokbunja.
상기 복분자는 장미과에 속하는 복분자 나무의 열매를 말하며 우리 인체에 및 건강 증진에 매우 유익한 건강식품으로 알려져 있다. 본초강목에 의하면 『신장을 보익하여, 소변을 보는데 이롭게 해주며 오줌을 누면 요강 단지를 엎어버리기 때문에 복분자라고 하였다』라고 쓰여 있으며, 방약합편에 의하면 『복분자는 맛이 달고 신장을 보익하며 여자의 잉태를 돕고, 모발을 검게하며 눈을 밝게 한다』라고 되어 있으며, 동의보감에는 『성질이 고루고 맛이 달며 시고 독이 없고, 남자의 신장 허갈과 여자의 자식 없는 것을 치료하고 남자의 음위를 강하게 하며 간을 보하고 눈을 밝게 하며, 익기경신해서 머리털이 희지 않는다. 또한 술을 담그어 장복하면 회춘한다』라고 기재되어 있다. 즉, 상기 문헌에서 기재된 바와 같이 복분자는 옛부터 건강에 매우 유익한 보조 식품으로 활용되어져 왔다. 이러한 복분자의 효능에 대하여 본초강목, 방약합편, 동의보감 등의 문헌에 기록되어 있고 복분자의 학술용역 시험연구 결과에 대한 문헌에는 다음과 같이 퇴행성 염증질환 억제 활성 및 관절염 특효 활성화 효과, 헬리코박터파이로리 억제 활성, 장내 유해세균 억제활성, 항암활성, 성기능 치료효과 등에 대하여 기록되어 있다.The bokbunja refers to the fruit of the bokbunja tree belonging to the Rosaceae family and is known as a very beneficial health food for our human body and health promotion. According to the Bonchogangmok, "Bokbunja is called bokbunja because it helps the kidneys to urinate, and when the urine is pressed, the urinary jar is overturned." It is said, “It is evenly tempered, tastes sweet, sour and has no poison, and cures men's kidney deficiency and women's childlessness, and strengthens men's sound level and liver.” It looks and brightens the eyes, and the hair is not white because it is ripe. In addition, it is written that if you soak alcohol and dress up, you will rejuvenate. That is, as described in the above literature, bokbunja has been used as a very beneficial supplement for health since ancient times. The efficacy of bokbunja has been recorded in the literature such as Bonchogangmok, Bangyakhappyeon, Donguibogam, etc., and the literature on the results of academic service tests of bokbunja has the following effects on inhibiting degenerative inflammatory diseases and activating special effects of arthritis, inhibiting Helicobacter pylori, Intestinal harmful bacteria inhibitory activity, anticancer activity, sexual function treatment effect, etc. are recorded.
상기 단계 6은 보리차 100중량부에 백출 10~15중량부, 백복령 10~15중량부, 황기 5~10중량부, 맥아 1~5중량부 및 신곡 1~5중량부를 넣고 100~105℃에서 20~30분 동안 가열한 후에 여과하여 추출액을 제조하는 것이 바람직하다. In the step 6, 10 to 15 parts by weight of Baekchul, 10 to 15 parts by weight of Baekbokryeong, 5 to 10 parts by weight of Astragalus, 1 to 5 parts by weight of malt and 1 to 5 parts by weight of new grains are added to 100 parts by weight of barley tea at 100 to 105°C. It is preferable to prepare an extract by filtering after heating for ~ 30 minutes.
상기 보리차에 백출, 백복령, 황기, 맥아 및 신곡을 넣고 가열하여 추출하는 이유는 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있도록 하기 위함이다.The reason why Baekchul, Baekbokryeong, Hwanggi, malt, and new grains are added to the barley tea and extracted by heating, is to ensure that even those who have a constitution that prohibits the consumption of nurungji among the arm constitutions can safely consume it.
상기 백출(白朮)은 삽주 (Atractylodes japonica Koidzumi) 또는 백출 (Atractylodes macrocephala Koidzumi, 국화과 Compositae)의 뿌리줄기로서 그대로 또는 주피를 제거한 것으로, 비위(脾胃)의 기능이 허약해서 소식, 권태감이 생기고 얼굴빛이 황색이며 대변을 묽게 보거나 설사에 좋으며 수분이 정체되어 전신이 붓고 소화가 안 될때 수분 배설을 돕는다. 비(脾)에 수(水)와 습(濕)이 쌓여 담음(痰飮)으로 인한 가슴뜀, 기침, 맑은 가래 등에도 쓰며 비기(脾氣) 허약으로 피부에 땀이 저절로 날때, 임신 구토에도 사용한다. 위장 장애가 있는 감기, 사지동통 에도 쓴다. 또한 식욕증진에도 탁월한 효능이 있다고 알려져 있다. 약리적으로 생쥐의 체중 증가와 지구력 증가, 탐식 능력을 증가, 세포 면역 기능 촉진이 보고되었다. 또한 장관(腸管) 억제 작용과 흥분 작용을 조절, 항궤양 및 간 기능 보호 작용, 면역 기능 항진작용, 혈관 확장 작용, 이뇨 작용 및 혈당 강하 작용, 항암 작용 등이 보고되었다. 상기 백출은 상업적으로 판매되는 것을 구입하거나, 자연계에서 재배 또는 채취한 것을 사용할 수 있다.The Baekchul (白朮) is a root stem of Atractylodes japonica Koidzumi or Atractylodes macrocephala Koidzumi (Atractylodes macrocephala Koidzumi, Compositae). It is good for thin stool or diarrhea, and helps excrete water when the body is swollen and indigestible due to stagnant water. It is also used for chest leaps, coughs, and clear phlegm due to the accumulation of water and moisture in the rain. It is also used for spontaneous sweating on the skin due to weakness of the secretion, and for vomiting during pregnancy. do. It is also used for cold and limb pain with gastrointestinal disorders. It is also known to have excellent efficacy in increasing appetite. Pharmacologically, mice have been reported to gain weight and endurance, increase phagocytosis, and promote cellular immune function. In addition, intestinal inhibitory and excitatory action, anti-ulcer and liver function protection, immune function enhancement, vasodilating action, diuretic and blood sugar-lowering action, and anticancer action have been reported. The baekchul may be purchased commercially sold, or used cultivated or harvested in nature.
상기 백복령은 소나무를 베어낸 그루터기 흙속에 기생하는 백색 또는 회백색의 균사체로서, 피부의 수분대사를 원활하게 하여 피부의 잡티나 기미제거와 피부의 미백효과와 보습효과가 있어 피부를 맑고 윤택하게 하는 효능이 있는 것으로 알려져 있다. 또한, 문헌에 의하면, 백령봉 복용시 기혈이 상통하여 두발에 윤기가 생기고 탈모현상이 완화되거나 치유되며, 자양강장 효과가 우수하여 장복시 몸이 가벼워지고 당뇨 및 고혈압, 시력감퇴에도 효과가 있는 것으로 알려져 있다.The Baekbokryeong is a white or grayish-white mycelium that is parasitic in the stump soil from which pine trees are cut, and has the effect of smoothing the skin's moisture metabolism to remove blemishes and blemishes from the skin, whitening and moisturizing the skin, making the skin clear and moist. It is known to have. In addition, according to the literature, when taking Baengryeongbong, the hair is glossy due to the same blood circulation, and the hair loss phenomenon is relieved or healed, and the nutrition and tonic effect is excellent, so that the body becomes lighter when taking a long stomach, and it is effective in diabetes, hypertension, and vision loss. Is known.
상기 황기(Astragalus membranaceus)는 쌍떡잎식물 장미목 콩과의 여러해살이풀로서 산지의 바위틈에 자란다. 한국, 일본, 만주, 중국 북동부, 시베리아 동부 등지에 주로 분포한다. 황기는 흔히 약초로서 재배하며 한방에서는 가을에 채취하여 노두와 잔뿌리를 제거하고 햇빛에 말린 것을 한약재의 황기라 하며, 강장, 지한, 이뇨, 소종 등의 효능이 있어 신체허약, 피로권태, 기혈허탈, 탈항, 자궁탈, 내장하수, 식은땀, 말초신경 등에 처방한다. 상기와 같은 약효를 지니는 황기는 한약재의 일부로 사용되나, 가장 흔히 사용되는 형태로는 여름 복날 삼계탕을 섭취시 닭과 함께 황기를 넣고 끓이는데 사용되고 있다. 황기는 주로 식품보다는 한방에서 주로 사용되어지는데 지산, 이뇨, 강장, 혈압강하 등의 목적으로 사용되며 약리실험에서도 이뇨작용, 강장작용, 혈압강하작용, 혈당강하작용, 면역증강작용, 항종양작용, 항바이러스 작용 등 다양한 생리적 기능성이 확인되고 있으며 황기에 존재하는 생리활성 물질로는 isoflavone 배당체 중의 하나인 formononetin과 triterpenoide glycoside 및 β-sitosterol, stimast-4-en-6β-ol-3-one 등의 물질과 saponin류로써 astragaloside류 및 당이 주성분으로 알려져 있다.The astragalus (Astragalus membranaceus) is a dicotyledonous plant rosewood leguminous perennial plant that grows in the cracks of rocks in the mountains. It is mainly distributed in Korea, Japan, Manchuria, northeastern China, and eastern Siberia. Astragalus is commonly cultivated as a medicinal herb, and in oriental medicine, the outcrops and fine roots are removed and dried in the sun, which is called Astragalus of medicinal herbs. It has the effects of tonic, cold, diuretic, and small species. It is prescribed for prolapse, uterine dissection, visceral sewage, cold sweat, and peripheral nerves. Hwanggi, which has the above medicinal properties, is used as a part of herbal medicine, but the most commonly used form is used to boil Hwanggi with chicken when eating samgyetang in summer. Astragalus is mainly used in oriental medicine rather than food.It is used for purposes such as fatty acid, diuresis, tonicity, and blood pressure lowering, and also in pharmacological experiments, diuretic, tonic, blood pressure lowering, blood sugar lowering, immune enhancing, anti-tumor effects, Various physiological functions such as antiviral action have been confirmed, and as bioactive substances present in the Astragalus, formononetin and triterpenoide glycoside, one of the isoflavone glycosides, and β-sitosterol, stimast-4-en-6β-ol-3-one, etc. And saponins, astragalosides and sugars are known as main components.
상기 맥아는 벼과의 대맥 Hordeum vulgare L.의 싹을 내어 말린 후 살짝 볶아서 만든 약재이다. 맥아효소인 아밀라아제가 생성되고 엿기름이라 하여 맥주 양조의 원료로 사용되기도 한다. 한의학에서는 비위허약으로 인한 소화장애, 소화불량과 유즙분비 부족 등을 치료하는데 사용되었다.The malt is a medicinal material made by sprouts of Hordeum vulgare L. of the rice family, dried and slightly roasted. Malt enzyme amylase is produced, and it is called malt and is used as a raw material for brewing beer. In oriental medicine, it has been used to treat digestive disorders, indigestion and lack of milk secretion due to gastric weakness.
상기 신곡은 예로부터 사용되던 한약재의 한 종류로서, 다양한 약리활성을 가지는 것으로 보고되어 왔다. 상기 신곡은 소화기의 기능을 튼튼하게 하고 산후에 어혈로 인한 복통에 효과적으로 알려져 있다.The new grain is a kind of herbal medicine that has been used since ancient times, and has been reported to have various pharmacological activities. The new song is known to strengthen the function of the digestive system and effectively for abdominal pain caused by blood stagnation after childbirth.
상기 단계 7은 상기 추출액 100중량부에 상기 침지된 멥쌀 70~80중량부, 메밀 1~5중량부, 좁쌀 1~5중량부, 녹두 1~5중량부 및 호밀 1~5중량부를 넣고 압력 밥솥을 이용하여 30분 동안 밥을 짓는 것이 바람직하다. Step 7 is to put 70 to 80 parts by weight of the immersed non-glutinous rice, 1 to 5 parts by weight of buckwheat, 1 to 5 parts by weight of millet, 1 to 5 parts by weight of mung beans, and 1 to 5 parts by weight of rye to 100 parts by weight of the extract, and a pressure cooker It is desirable to cook the rice for 30 minutes.
상기 단계 8은 상기 밥 100중량부에 아보카도 분말 1~5중량부 및 두릅 분말 0.1~1중량부 혼합하는 것이 바람직하다.In the step 8, it is preferable to mix 1 to 5 parts by weight of avocado powder and 0.1 to 1 part by weight of aralia powder to 100 parts by weight of the rice.
상기 밥에 아보카도 분말 및 두릅 분말을 혼합하는 이유는 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있도록 하기 위함이다.The reason for mixing avocado powder and aralia powder with the rice is to ensure that even those who have a constitution in which the consumption of nurungji should be prohibited during arm constitution can consume it with confidence.
상기 아보카도(Persea americana Mill.)는 식물학적으로 Lauraceae과에 속하는 과수로서, 멕시코와 중앙 아메리카 일대에서 유래되었다고 알려져 있다. 아보카도의 품종은 약 50여개로 알려져 있으며, 모두가 Persea americana Mill. Syn. P. gratissima Gaertn에 속한다. 아보카도는 유질(油質)의 과일이며, 이 중 식용되는 부분의 지질함량이 25%정도이며, 아보카도의 지질 중 가장 우수한 지방산은 단일불포화 지방산이다. 이와 같은 단일불포화 지방산은 혈청지질을 포함한 심혈관 질환에 이익을 주기위해 연구되어오고 있다. 아보카도는 단일불포화 지방산의 함량이 높고, 카로티노이드류, 비타민 B, C, E, 테르페노이드류, D-만노-헵툴로즈(D-manno-heptulose), β-시토스테롤(sitosterolβ-sitosterol), 페르세논 A, B(persenone A,B), 페놀류 등의 생물체에 작용하는 화학물질이 들어있는 것으로 알려져 있는데, 아보카도 과일 그리고 추출물 혹은 각각의 성분 안에 포함된 이러한 화학 물질들은 항산화, acetyl CoA carboxylase 저해, 항균활성을 가지고 있는 것으로 알려져 있다.The avocado ( Persea americana Mill.) is a tree belonging to the family Lauraceae botanically, and is known to have originated in Mexico and Central America. About 50 varieties of avocados are known, and all are Persea americana Mill. Syn. Belongs to P. gratissima Gaertn. Avocado is an oily fruit, of which the edible part has a lipid content of about 25%, and the most excellent fatty acid among the lipids of avocado is monounsaturated fatty acid. Such monounsaturated fatty acids have been studied to benefit cardiovascular diseases including serum lipids. Avocados are high in monounsaturated fatty acids, carotenoids, vitamins B, C, E, terpenoids, D-manno-heptulose, β-sitosterol, β-sitosterol, and persenone. It is known that A, B (persenone A,B), phenols, and other chemical substances that act on organisms are contained.These chemicals contained in avocado fruit and extracts or in each component are antioxidant, acetyl CoA carboxylase inhibition, antibacterial activity It is known to have.
상기 두릅(Aralia elata)은 두릅나무과(Araliaceae)과에 속하는 식물로 동아시아에서 자생하는 다년생 초본이다. 한방에서는 두릅의 뿌리, 과실 및 수피 등을 당뇨병, 신장병, 급성 간염, 류마치스성 관절염, 위암 및 위장장애 등에 사용해 왔다. 특히, 동의보감에는 뿌리 껍질을 벗겨 말린 것을 총목피라고 하여 당뇨병에 사용하였고, 두통, 산통, 대장염, 위궤양 및 강장약으로도 활용되었으며 민간에서는 전초를 위장질병에 사용하였다. 두릅의 껍질에는 사포닌을 포함한 여러 종류의 트리테르페노이드(triterpenoids)가 있고, 수피에는 혈당강하 효과가 있는 엘라토시드(elatoside) E를 포함해 엘라토시드 F와 올레놀산 글리코시드 등 몇 가지의 글리코시드가 함유되어 있으며 에탄올 흡수를 저해하는 엘라토시드 A와 B도 포함되어 있다. Aralia elata is a plant belonging to the family Araliaceae and is a perennial herb growing in East Asia. In oriental medicine, the roots, fruits and bark of aralia have been used for diabetes, kidney disease, acute hepatitis, rheumatoid arthritis, stomach cancer and gastrointestinal disorders. In particular, in Donguibogam, peeled and dried roots were used for diabetes, and used for diabetes, headache, colic, colitis, gastric ulcers and tonics, and outpost was used for gastrointestinal diseases in the private sector. There are several types of triterpenoids, including saponins, in the skin of the arbor, and several types of triterpenoids, including elatoside E, which have a hypoglycemic effect in the bark, include elatoside F and oleanolic acid glycoside. It contains glycosides and also contains elatosides A and B, which inhibit ethanol absorption.
상기 단계 9는 상기 아보카도 분말 및 두릅 분말이 혼합된 밥을 누룽지 기계를 이용하여 210℃에서 4분 동안 가열하여 누룽지를 제조하는 것이 바람직하다.In step 9, it is preferable to prepare nurungji by heating the rice mixed with the avocado powder and aralia powder at 210°C for 4 minutes using a nurungji machine.
상기 아보카도 분말 및 두릅 분말이 혼합된 밥을 누룽지 기계를 이용하여 210℃ 미만의 온도에서 4분 미만 동안 가열하면 누룽지가 완전히 성형되지 않는 문제가 있으며, 210℃ 초과의 온도에서 4분 초과 동안 가열하면 누룽지가 너무 딱딱해지는 문제가 있다. If the rice mixed with the avocado powder and armature powder is heated for less than 4 minutes at a temperature of less than 210°C using a nurungji machine, there is a problem that the nurungji is not completely molded, and when heated at a temperature higher than 210°C for more than 4 minutes, There is a problem that the nurungji becomes too hard.
또한, 본 발명은 상기 제조방법으로 제조되는 백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지를 제공한다.In addition, the present invention provides a nurungji using Baekchul, Baekbokryeong, Hwanggi, malt and new grains prepared by the above manufacturing method.
본 발명에 따른 백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지는, 백출, 백복령, 황기, 맥아 및 신곡의 영양성분을 함유할 뿐만 아니라 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있는 장점이 있다.Nurungji using Baekchul, Baekbokryeong, Hwanggi, malt and new grains according to the present invention not only contains the nutrients of Baekchul, Baekbokryeong, Astragalus, malt and new grains, but also those who fall under the constitution of prohibiting the consumption of nurungji during the arm constitution It has the advantage of being able to consume it safely.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.
석류즙 100중량부에 멥쌀 50중량부를 넣고 1시간 동안 침지하였다. 상기 석류즙은 석류의 과육을 가압하여 착즙하였다. 수박즙 100중량부에 메밀 50중량부를 넣고 1시간 동안 침지하였다. 상기 수박즙은 수박의 과육을 가압하여 착즙하였다. 딸기즙 100중량부에 좁쌀 50중량부를 넣고 1시간 동안 침지하였다. 상기 딸기즙은 딸기의 과육을 가압하여 착즙하였다. 블루베리즙 100중량부에 녹두 50중량부를 넣고 1시간 동안 침지하였다. 상기 블루베리즙은 블루베리의 과육을 가압하여 착즙하였다. 복분자즙 100중량부에 호밀 50중량부를 넣고 1시간 동안 침지하였다. 상기 복분자즙은 복분자의 과육을 가압하여 착즙하였다. 보리차 100중량부에 백출 15중량부, 백복령 15중량부, 황기 10중량부, 맥아 5중량부 및 신곡 5중량부를 넣고 100℃에서 20분 동안 가열한 후에 여과하여 추출액을 제조하였다. 상기 추출액 100중량부에 상기 침지된 멥쌀 75중량부, 메밀 5중량부, 좁쌀 5중량부, 녹두 5중량부 및 호밀 5중량부를 넣고 압력 밥솥을 이용하여 30분 동안 밥을 지었다. 상기 밥 100중량부에 아보카도 분말 1중량부 및 두릅 분말 0.1중량부 혼합하였다. 상기 아보카도 분말 및 두릅 분말이 혼합된 밥을 누룽지 기계에 고르게 펼치고 210℃에서 4분 동안 가열하여 누룽지를 제조하였다.50 parts by weight of non-glutinous rice was added to 100 parts by weight of pomegranate juice and immersed for 1 hour. The pomegranate juice was juiced by pressing the pulp of the pomegranate. 50 parts by weight of buckwheat was added to 100 parts by weight of watermelon juice and immersed for 1 hour. The watermelon juice was juiced by pressing the flesh of the watermelon. 50 parts by weight of millet rice was added to 100 parts by weight of strawberry juice and immersed for 1 hour. The strawberry juice was juiced by pressing the flesh of the strawberry. 50 parts by weight of green beans were put in 100 parts by weight of blueberry juice and immersed for 1 hour. The blueberry juice was juiced by pressing the pulp of the blueberry. 50 parts by weight of rye was added to 100 parts by weight of bokbunja juice and immersed for 1 hour. The bokbunja juice was juiced by pressing the pulp of bokbunja. To 100 parts by weight of barley tea, 15 parts by weight of Baekchul, 15 parts by weight of Baekbokryeong, 10 parts by weight of Astragalus, 5 parts by weight of malt, and 5 parts by weight of new grain were added and heated at 100° C. for 20 minutes, followed by filtration to prepare an extract. 75 parts by weight of the immersed non-glutinous rice, 5 parts by weight of buckwheat, 5 parts by weight of millet, 5 parts by weight of green beans and 5 parts by weight of rye were added to 100 parts by weight of the extract, and cooked rice for 30 minutes using a pressure cooker. 100 parts by weight of the rice were mixed with 1 part by weight of avocado powder and 0.1 part by weight of armature powder. The rice mixed with the avocado powder and the armature powder was spread evenly on a nurungji machine and heated at 210°C for 4 minutes to prepare nurungji.
[비교예 1][Comparative Example 1]
물 100중량부에 멥쌀 50중량부를 넣고 1시간 동안 침지하였다. 물 100중량부에 백출 15중량부, 백복령 15중량부, 황기 10중량부, 맥아 5중량부 및 신곡 5중량부를 넣고 100℃에서 20분 동안 가열한 후에 여과하여 추출액을 제조하였다. 상기 추출액 100중량부에 상기 침지된 멥쌀 75중량부를 넣고 압력 밥솥을 이용하여 30분 동안 밥을 지었다. 상기 밥을 누룽지 기계에 고르게 펼치고 210℃에서 4분 동안 가열하여 누룽지를 제조하였다.50 parts by weight of non-glutinous rice was put in 100 parts by weight of water and immersed for 1 hour. To 100 parts by weight of water, 15 parts by weight of Baekchul, 15 parts by weight of Baekbokryung, 10 parts by weight of Astragalus, 5 parts by weight of malt and 5 parts by weight of new grain were added and heated at 100° C. for 20 minutes, followed by filtration to prepare an extract. 75 parts by weight of the immersed non-glutinous rice was put into 100 parts by weight of the extract, and rice was cooked for 30 minutes using a pressure cooker. The rice was spread evenly in a nurungji machine and heated at 210° C. for 4 minutes to prepare nurungji.
[실험예 1][Experimental Example 1]
상기 실시예 1 및 비교예 1의 누룽지에 대하여 토양체질인 성인 남녀 20명을 대상으로 맛, 향미, 전체적인 기호도 및 소화정도에 대하여 관능검사를 실시하였다. 검사방법은 7점 채점법으로서, 7점 : 매우 좋다, 6점 : 좋다, 5점 : 조금 좋다, 4점 : 보통이다, 3점 : 조금 나쁘다, 2점 : 나쁘다, 1점 : 매우 나쁘다, 로 나타내었는데, 그 평가결과는 다음 표 1과 같다.For the nurungji of Example 1 and Comparative Example 1, a sensory test was conducted for taste, flavor, overall acceptability, and digestibility in 20 adult men and women with soil constitution. The test method is a 7-point scoring method, represented by 7 points: very good, 6 points: good, 5 points: slightly good, 4 points: normal, 3 points: slightly bad, 2 points: bad, 1 point: very bad, The evaluation results are shown in Table 1 below.
상기 표 1로부터 본 발명에 의한 실시예 1의 누룽지가 비교예 1의 누룽지에 비해 맛, 향미, 전체적인 기호도에 있어서 우수한 것으로 나타으며, 특히 소화정도에 있어서 실시예 1의 누룽지가 비교예 1의 누룽지에 비해 현저한 차이가 있는 것을 확인 할 수 있다.From Table 1 above, it is shown that the nurungji of Example 1 according to the present invention is superior in taste, flavor, and overall acceptability compared to the nurungji of Comparative Example 1. It can be seen that there is a significant difference compared to.
따라서, 본 발명에 따른 누룽지는 팔체질 중 누룽지 섭취를 금해야 하는 체질에 해당하는 사람도 안심하고 섭취할 수 있는 것을 장점이 있다.Therefore, nurungji according to the present invention has the advantage that even those who are in a constitution in which the consumption of nurungji is prohibited can be safely consumed.
Claims (6)
수박즙에 메밀을 침지하는 단계(단계 2);
딸기즙에 좁쌀을 침지하는 단계(단계 3);
블루베리즙에 녹두를 침지하는 단계(단계 4);
복분자즙에 호밀을 침지하는 단계(단계 5);
보리차에 백출, 백복령, 황기, 맥아 및 신곡을 넣고 가열하여 추출액을 제조하는 단계(단계 6);
상기 추출액에 상기 침지된 멥쌀, 메밀, 좁쌀, 녹두 및 호밀을 넣고 압력 밥솥을 이용하여 밥을 짓는 단계(단계 7);
상기 밥에 아보카도 분말 및 두릅 분말을 혼합하는 단계(단계 8); 및
상기 아보카도 분말 및 두릅 분말이 혼합된 밥을 누룽지 기계를 이용하여 누룽지를 제조하는 단계(단계 9);
를 포함하는,
백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법.
Immersing non-glutinous rice in pomegranate juice (step 1);
Immersing buckwheat in watermelon juice (step 2);
Immersing millet rice in strawberry juice (step 3);
Immersing green beans in blueberry juice (step 4);
Immersing rye in bokbunja juice (step 5);
Adding Baekchul, Baekbokryeong, Hwanggi, malt and new grains to barley tea and heating to prepare an extract (Step 6);
Putting the immersed non-glutinous rice, buckwheat, millet, green beans and rye in the extract and cooking rice using a pressure cooker (step 7);
Mixing the rice with avocado powder and aralia powder (step 8); And
The step of producing a nurungji using a nurungji machine the rice mixed with the avocado powder and aralia powder (step 9);
Containing,
Baekchul, Baekbokryeong, Astragalus, malt, and a method of producing nurungji using new grains.
상기 단계 1은 석류즙 100중량부에 멥쌀 50~55중량부를 넣고 1~2시간 동안 침지하며,
상기 단계 2는 수박즙 100중량부에 메밀 50~55중량부를 넣고 1~2시간 동안 침지하며,
상기 단계 3은 딸기즙 100중량부에 좁쌀 50~55중량부를 넣고 1~2시간 동안 침지하며,
상기 단계 4는 블루베리즙 100중량부에 녹두 50~55중량부를 넣고 1~2시간 동안 침지하며,
상기 단계 5은 복분자즙 100중량부에 호밀 50~55중량부를 넣고 1~2시간 동안 침지하는,
백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법.
The method of claim 1,
In the step 1, 50 to 55 parts by weight of non-glutinous rice is added to 100 parts by weight of pomegranate juice and immersed for 1 to 2 hours,
In the step 2, 50 to 55 parts by weight of buckwheat are added to 100 parts by weight of watermelon juice and immersed for 1 to 2 hours,
In the step 3, 50 to 55 parts by weight of millet rice is added to 100 parts by weight of strawberry juice and immersed for 1 to 2 hours,
In the step 4, 50 to 55 parts by weight of green beans are added to 100 parts by weight of blueberry juice and immersed for 1 to 2 hours,
The step 5 is to put 50 to 55 parts by weight of rye to 100 parts by weight of bokbunja juice and immerse for 1 to 2 hours,
Baekchul, Baekbokryeong, Astragalus, malt, and a method of producing nurungji using new grains.
상기 단계 6은 보리차 100중량부에 백출 10~15중량부, 백복령 10~15중량부, 황기 5~10중량부, 맥아 1~5중량부 및 신곡 1~5중량부를 넣고 100~105℃에서 20~30분 동안 가열한 후에 여과하는,
백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법.
The method of claim 1,
In the step 6, 10 to 15 parts by weight of Baekchul, 10 to 15 parts by weight of Baekbokryeong, 5 to 10 parts by weight of Astragalus, 1 to 5 parts by weight of malt and 1 to 5 parts by weight of new grains are added to 100 parts by weight of barley tea at 100 to 105°C. Filtered after heating for ~30 minutes,
Baekchul, Baekbokryeong, Astragalus, malt, and a method of producing nurungji using new grains.
상기 단계 7은 상기 추출액 100중량부에 상기 침지된 멥쌀 70~80중량부, 메밀 1~5중량부, 좁쌀 1~5중량부, 녹두 1~5중량부 및 호밀 1~5중량부를 넣고 압력 밥솥을 이용하여 30분 동안 밥을 짓는,
백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법.
The method of claim 1,
Step 7 is to put 70 to 80 parts by weight of the immersed non-glutinous rice, 1 to 5 parts by weight of buckwheat, 1 to 5 parts by weight of millet, 1 to 5 parts by weight of mung beans, and 1 to 5 parts by weight of rye to 100 parts by weight of the extract, and a pressure cooker Cook rice for 30 minutes using
Baekchul, Baekbokryeong, Astragalus, malt, and a method of producing nurungji using new grains.
상기 단계 8은 상기 밥 100중량부에 아보카도 분말 1~5중량부 및 두릅 분말 0.1~1중량부 혼합하는,
백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법.
The method of claim 1,
The step 8 is to mix 1 to 5 parts by weight of avocado powder and 0.1 to 1 parts by weight of aralia powder to 100 parts by weight of the rice,
Baekchul, Baekbokryeong, Astragalus, malt, and a method of producing nurungji using new grains.
상기 단계 9는 상기 아보카도 분말 및 두릅 분말이 혼합된 밥을 누룽지 기계를 이용하여 210℃에서 4분 동안 가열하여 누룽지를 제조하는,
백출, 백복령, 황기, 맥아 및 신곡을 이용한 누룽지의 제조방법.The method of claim 1,
The step 9 is to prepare a nurungji by heating the rice mixed with the avocado powder and aralia powder at 210°C for 4 minutes using a nurungji machine,
Baekchul, Baekbokryeong, Astragalus, malt, and a method of producing nurungji using new grains.
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