KR20210035588A - chejungjojeol-yong hamcho ogogjug-ui jejobangbeob - Google Patents

Abstract

The present invention provides a healthful food containing, in a well-balanced manner, nutrients (e.g., mineral) that are essential to the human body and yet cannot be obtained with ease from grains. In addition, with the present invention, even grain hulls rich in healthful nutrients (e.g., fiber) can be taken in with ease. According to the present invention, whole barley with hull, whole wheat, and whole hulled barley are selected carefully as they are, washed, and boiled sufficiently. Then, carefully selected and washed brown rice, millet, and white beans are added thereto and boiling is performed sufficiently. As a result, even the hull is ripened completely. Then, the completely ripened whole barley, whole wheat, and whole hulled barley and the brown rice, millet, and white beans are sufficiently ground with a millstone while water is poured. Then, thin porridge filtering is performed with a fine sieve placed below. Separately, carefully selected and washed jujube is decocted and ripened sufficiently and jujube juice is extracted with a dehydrator. Separately, carefully selected and washed slander glasswort is boiled softly and sufficiently and a slander glasswort liquid is separated with a dehydrator. Slander glasswort five-grain porridge is completed by slow stirring and boiling with a pot containing 450 cc of the slander glasswort liquid and 450 cc of the jujube juice per 6,000 cc of the thin porridge prepared by the above method.

Description

Manufacturing method of Hamcho 5 grain porridge for weight control{chejungjojeol-yong hamcho ogogjug-ui jejobangbeob}

The present invention relates to a method for producing grain porridge containing green tea. In detail, it relates to a method of manufacturing a green tea grain porridge containing green onions, whole wheat, whole grain barley, and so on, including green onions and even the skin. In more detail, it relates to a method of manufacturing a method of manufacturing a green tea grain porridge containing green tea, including green tea, and containing green tea, whole wheat, whole grain barley and brown rice, millet and white beans (white tae) as the main material, and including jujube.

Hamcho is a year-old grass that grows near the tidal flats of Korea's seashore, and is also called Tung Tung Madi in Korean. It means that it is a lumpy and nodal grass. In the old Chinese medical book 『Shinnongchobonkyung』, it was said that the taste was very salty, so it was called green tea and salt, and it was also written as Shincho because it was considered a very rare and spiritual herb.

It is also called a coral reef because its overall shape resembles a coral. In Japan, it was first discovered in Akeshima, Hokkaido in 1891, and was designated as a natural monument in 1921 due to its beauty and rarity.

Green tea grows near salt fields in Korea or near tidal flats where freshwater and seawater are mixed. There are many nodes on the stem, the branches are split 1 or 2 times, and there is no distinction between leaves and branches. The leaves are fleshy, thick and dark green, but turn red in autumn. Flowers bloom in light green from August to September, and flat and round fruits ripen in October. Since green tea is rich in various enzymes, minerals and salt, you can feel it immediately when you chew green tea when you sweat and eat it, and people on the beach have eaten it as herbs for a long time. Although green tea is a plant that grows on land, it is a grass that contains all the minerals in seawater by concentrating and containing enzymes that decompose and remove toxins in sea water. Soon, it can be said to be a grass that returns antelopes that were taken from the land to the sea. Green tea grows better in salty soil, but dies quickly when submerged in seawater. Green tea has a physiology in which it absorbs seawater that has soaked in the soil, and then only evaporates water through photosynthesis and allows only the various minerals contained in the seawater to remain intact.

Green tea tastes very salty. If you eat salty foods, you feel thirst, but no matter how much you eat green tea, you do not develop thirst because it filters harmful substances from living organisms in seawater and concentrates only beneficial substances. Therefore, the salt contained in green tea can be said to be more beneficial to life than any other salt. With these characteristics of green tea, it is a natural food that has significant effects in the treatment and prevention of various diseases such as strengthening immune function, skin beauty, and diet, as well as removing sukbyeon.

The efficacy of green tea is excellent in relieving sukbyeon and constipation, obesity, hypertension, and hypotension according to Jin-kyu Choi's'Native Herbal Longevity Method'. It is effective in inflammation such as empyema, nephritis, arthritis, etc. It is said to be effective in treating bronchial asthma and bronchitis, lowering blood sugar levels in diabetes, various cancers and fibroids, and having efficacy in muscle pain, arthritis, hemorrhagic disease, purpura, etc., and it is said to be effective in improving thyroid function and treating thyroid disease. It is recorded.

However, green tea is in the form of a salty plant, and can be harvested around a specific coast or salt field for a limited period of time from June to September. When ingested, it has side effects and unique flavors, so it is not easy to consume depending on the individual. The methods of intake of green tea known so far are mainly ingested with herbs or raw juice in a specific area, and ingested through a pill. The green tea raw materials are heated and boiled and filtered, followed by food additives, etc. A method of preparing a solid food containing green tea as an active ingredient, such as mixing and drinking or freeze-drying a drinking solution mixture, and a method of preparing food, characterized in that the prepared drinking food is kneaded in a predetermined ratio, and the like are disclosed.

And in general, it has been developed as one of the native foods in Korea, and its kind is healthy food and symbolic food. It can be categorized into health food, treatment food, and baby food. Mainly in Korea, porridge has been made from polished rice. When making porridge from rice, rice is the main ingredient, and some other ingredients such as corn powder, barley powder, mugwort powder, etc. have been mixed to make porridge, or abalone. Like porridge, seafood has been added or meat has been added to make porridge, and there have been porridge made of fruit, such as pine nut porridge. On the other hand, there are foods such as oatmeal in foreign countries, and most of the porridge made at home and abroad is made of grains that have been completely removed from the skin.

As described above, since green tea is rich in nutrients that are good for the body in the past, green tea has been mainly used as a method of adding green tea ingredients in drinking foods or directly ingesting green tea itself.However, as a food ingredient, green tea has its own unique salty and fishy bitter taste. There are many problems to use as food raw materials because it is rough and gritty, so it is inappropriate for use as a food ingredient.In Korea, it is called barley pass in times of difficult economic times, and when hunger is severe, poor villages eat porridge from wheat or die from barley. It was also provided to patients, but there was a problem that it was hardly used for food because it was gritty and uncomfortable to eat.

According to the present invention, after a long period of research efforts to solve the above problems, the method of making porridge is suitable for eating even grain skins rich in nutrients that are good for our body such as fiber, and it can be easily eaten as a health food suitable for our diet. It invented its manufacturing method to provide porridge. It is rich in nutrients such as fiber by using the whole grain, whole wheat, and whole barley as it is, and helps digestion by helping gastrointestinal activity and preventing constipation. In addition to this, green tea is used in grains, which is rich in various minerals and enzymes that decompose organic substances, which are insufficient in grains, to help eliminate suspicion, and to evenly provide minerals and nutrients essential to the human body. Its purpose is to provide grain porridge.

In order to achieve the above object, the present invention selects and cleans the whole grain, whole wheat, and whole barley as it is, and puts it in a pot at a rate of 6,000 cc of water per 750 g of each 250 g each, and puts it in a pot at 95°C ±5°C. In the process of boiling for 180 minutes at a temperature, only the grains harvested purely organically without using pesticides are used, since they are used as they are, whole wheat and whole grains containing the skin, and the grains are used without peeling the grains. Boiling is the first step of boiling each of these skins, such as fiber that is good for the body, such as fiber required by the body, and the first step of boiling the skin without peeling it, as well as carefully washed brown rice, millet and white beans (white tea). A total of 180 g each of 60 g was added to the pot of the first step, and then boiled at 95°C ±5°C for 30 minutes. Separately from the 3rd process of filtering bamboo water by grinding brown rice, millet and white beans with water while pouring water, place it with a fine sieve and put it in a pot at the rate of 3,000cc of water per 1 kg of selected and washed jujube, and put it in a pot at a temperature of 93℃ ±7℃ for 120 Separately from the 4th process of extracting jujube juice with a dehydrator by immersing it for minutes, put it in a pot at a rate of 4,000 cc of water per 1 kg of freshly washed green tea, and gently 180 minutes at a temperature of 90°C ±10°C. In the process of separating the green tea liquor (液) with a dehydrator, the ingredients of green tea are as follows.

According to the analysis of the components for each part of green tea by the National Fisheries Research and Development Agency, the moisture content of the leaves was the highest at 909%, the ash content was 46% in the leaves, 61% in the stems, and 62% in the roots, and the salt content was the highest in the stem. Next, leaves and roots were in order, and the content of salt in the ash accounted for 70% of the leaves. Total sugar and reducing sugar were the highest at 228% and 134% in the roots, respectively, and the content of uronic acid was 031g for leaves, 140g for stems, and 188g for roots per 100g of sample. As for amino acids, glutamic acid and aspartic acid were high in leaves, and lysine and glutamic acid were high in stems and roots. The leaves contained 108mg/100g of tyrosine and were not detected in the stems and roots, and taurine was 3 to 5 times higher in the stems and roots than in the leaves. Proline was detected as 7% of the total amino acids in leaves and roots. As for the mineral, sodium was the most contained 13338mg/100g. In particular, it is thought that glasswort contains a lot of potassium, which promotes diuretic action, and also contains a lot of calcium, which maintains resistance and skeletal health in the body. Sodium was the highest in the roots as for the minerals of each part, and calcium was contained 30 times higher in the leaves (6501mg/100g) than in the roots (221mg/100g). Magnesium (465mg/100g ~540mg/100g) and potassium (6501 ~ 7411mg/100g) were not significantly different depending on the site, and zinc was the highest at 296mg/100g in the stem. Iron was found to be 315mg/100g in leaves, 662mg/100g in stems, and 848mg/100g in roots. In addition, it can be seen that copper, nickel, and manganese were contained in trace amounts.

On the other hand, if you look at the dietary effects of green tea from the trials of the Ohira Mountain Infant Disease Research Center in Japan, it helps to remove sukbyeon and other various types of body. Although it is said that there is a good effect, the fifth step of separating and using the green tea liquid as described above in order to more easily intake the ingredients of green tea, and the above-mentioned agent per 6,000 cc of bamboo produced by the first to third steps. It characterized in that it comprises a sixth step of boiling the jujube solution produced in the fourth step in a ratio of 450cc and 450cc of the green tea liquid produced in the fifth step in a pot and slowly stirring at 95°C ±5°C for 60 minutes.

Here, by adding sugar, salt, and other taste products to the porridge completed by the first to sixth processes, it can be adjusted in a conventional manner to suit the taste of the consumer,

It is also preferable to pack the finished porridge in a heat-resistant plastic pack in a conventional manner and then refrigerate it to eat as needed.

As described above, the present invention boils and boils the whole grain, whole wheat, and whole grain barley, etc., including the skin, so that the skin is fully cooked, and then the ripe grain grain, whole wheat, whole grain barley and brown rice, millet and white beans are poured with water while pouring water into a millstone. Since it is made from bamboo water that has been grinded with a fine sieve and filtered, it has a mild smell of nurungji, is more fragrant and sweet to suit your taste buds, and can be eaten smoothly, even the hardy skin, making it easy to eat five grains including the skin. It can be eaten and is rich in fiber, so it prevents constipation, aids in gastrointestinal activity to facilitate digestion, and is good for the body. Moreover, since it is manufactured with rich green tea liquid, which is rich in various minerals and enzymes, which is insufficient in grains, it helps to eliminate suspicion. It has the effect of evenly providing minerals that are indispensable to the human body.

The present invention will be described in detail by examples as follows.

<Example 1>

Step 1:

Selectively wash the whole grain, whole wheat, and whole barley containing the skin, put in a pot at a rate of 6,000cc of water per 750g of each 250g, and boil for 180 minutes at a temperature of 90°C to 100°C. By doing this, the whole grain, whole wheat, and whole barley are completely boiled until the skin becomes soft.

Second process:

Selected washed brown rice, millet, and white beans (white tae) are added to the pot of the first step by adding a total of 180 g of 60 g each, and boiled for 30 minutes at a temperature of 90°C to 100°C so that the skin is completely cooked.

Step 3:

In the 1st and 2nd processes, unground corn, whole wheat, whole grain barley, brown rice, millet and white beans are ground well with a millstone while pouring water. Separate and remove.

Step 4:

Separately, put in a pot at a ratio of 3,000cc of water per 1Kg of selected and washed jujube, make it 86℃ to 100℃, and then extract the jujube liquid with a dehydrator, and separate and remove jujube seeds and debris.

Step 5:

Separately, put in a pot at a rate of 4,000cc of water per 1Kg of freshly washed green tea, and boil it gently at 80℃-100℃ for 180 minutes, and then separate the green tea liquid with a dehydrator and remove the plot.

Step 6:

Put in a pot in a ratio of 450 cc of jujube solution produced in the fourth process and 450 cc of green tea solution produced in the fifth process per 6,000 cc of bamboo water produced in the first to third processes, and at a temperature of 90° C. to 100° C. 60 Stir slowly for a minute and boil to complete the porridge.

Since it is completed by the above process, the skin is not visible, it looks smooth, precise and soft, has a scent of savory burnt odor, is more fragrant and sweet to suit your taste buds, and can be eaten smoothly to the hardy skin, so you can eat five grains including the skin. It is easy to eat porridge, and it is rich in fiber, so it prevents constipation, aids in gastrointestinal activity, facilitates digestion, is good for the body, and is made with green tea liquid, which is rich in various minerals and enzymes that are insufficient in grains. It helps to get rid of it and has the effect of evenly providing minerals that are indispensable to the human body.

To the porridge completed by the first to sixth processes, preference products such as sugar, salt, other seasonings, and pepper may be added in a conventional manner to suit the taste of the consumer.

It is preferable that the finished porridge is packaged in a heat-resistant plastic pack in a conventional manner, and then refrigerated to be supplied to consumers at any time.

<Example 2>

In the first step, the whole grain, whole wheat, and whole grain barley containing the skin are carefully washed, put in a pot at a rate of 6,000 cc of water per 750 g of each 250 g, and boiled for 120 minutes at a temperature of 90°C to 100°C.

The second to sixth processes are the same as in Example 1, and there is no change.

When the grains boiled in the first and second processes of the porridge are ground with a millstone, the husks that are not well ground up to the shells are slightly noticeable, less fragrant, smell of barley, and are gritty and slightly coarse. It was difficult to eat easily.

Claims (3)

The first step of pickling and washing the whole grain, whole wheat and whole grain barley including the skin, putting them in a pot at a rate of 6,000 cc of water per 750 g each, and boiling them at 95℃ ±5℃ for 180 minutes. Selected and washed brown rice, millet, and white beans (white tae) are added to the pot of the first step by adding a total of 180 g of 60 g each, and boiled for 30 minutes at 95°C ±5°C. The second step and the first step and the first step In the 2nd process, ripen whole wheat, whole grain barley, brown rice, millet and white beans are ground well with a millstone while pouring water, and the 3rd process is filtering the bamboo water with a fine sieve and a pot with a ratio of 3,000cc of water per 1kg of selected and washed jujube. The fourth step of extracting the jujube with a dehydrator by immersing it for 120 minutes at 93°C ±7°C, and putting it in a pot at a rate of 4,000 cc of water per 1 kg of freshly washed green tea, The 5th process of separating the green tea liquor with a dehydrator by gently boiling it at 90℃ ±10℃ for 180 minutes, and the jujube solution produced by the 4th process per 6,000cc of bamboo water produced by the 1st to 3rd processes above. A method for producing a green tea grain porridge, characterized in that it comprises a sixth step of boiling while slowly stirring at 95°C ±5°C for 60 minutes at a ratio of 450cc and 450cc of the green tea solution produced in the fifth step. The method of claim 1, further comprising sugar, salt, and taste products in the porridge completed by the first to sixth processes according to the taste of the consumer. The method of claim 1 or 2, wherein the finished porridge is packed in a heat-resistant plastic pack and then refrigerated.