KR20210055894A - the cooking process of making peanut sprouts from ingredients. - Google Patents

the cooking process of making peanut sprouts from ingredients. Download PDF

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KR20210055894A
KR20210055894A KR1020190142226A KR20190142226A KR20210055894A KR 20210055894 A KR20210055894 A KR 20210055894A KR 1020190142226 A KR1020190142226 A KR 1020190142226A KR 20190142226 A KR20190142226 A KR 20190142226A KR 20210055894 A KR20210055894 A KR 20210055894A
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peanut sprout
powder
icefish
japanese
peanut
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박현지
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박현지
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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • A—HUMAN NECESSITIES
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    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

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Abstract

The present invention relates to a method for manufacturing peanut sprout food with Japanese icefish powder (made by drying, heating, roasting, and griding Japanese icefish) added thereto. According to the present invention, a peanut sprout food is manufactured by using peanut sprouts and Japanese icefish powder (made by drying, heating, roasting, and grinding Japanese icefish) powder. Peanut sprout contains resveratrol, which is an anticancer ingredient, providing a strong antioxidant action and lowering cholesterol to suppress aging and reduce the risk of diabetes. Peanut sprout contains eight times more saponins good for immunity than red ginseng, nine times more aspartic acid than bean sprouts, and four times more anthocyanins than blueberries to be a good food for health. Japanese icefish is rich in vitamins, minerals, calcium, folic acid, and nucleic acids to provide harmonized savory and umami tastes when food is cooked, thereby being suitable for the tastes of consumers. Japanese icefish powder (made by drying, heating, roasting, and grinding Japanese icefish) provides a diet effect due to promotion of metabolism, and effects of protecting damaged skin from UV rays, preventing vascular disease due to improving blood flow, providing anti-aging and anti-cancer effect, and preventing dementia, cataracts, and the like, thereby not only enhancing the health of the people, but also providing effects of being suitable for consumer preferences to activate domestic functional peanut sprout cooking markets and increasing farm household income.

Description

땅콩새싹을 재료로 만든 요리 제조과정{the cooking process of making peanut sprouts from ingredients.}The cooking process of making peanut sprouts from ingredients.}

본 발명은 땅콩나물로도 불리며, 그 재배방법은 땅콩종자를 암실에서 성육에 필요한 적절한 온도와 습도를 제공하여 파종후 1주일 내외에 수확하여 상품화가 가능한 땅콩새싹 채소이며 콩나물에 비해 기능성 영양성분이 풍부하고, 수분함량이 높을 뿐만 아니라 식미가 우수한 땅콩새싹 요리에 실치를 건조, 가열하여 볶아 곱게 가루를 낸 실치 분말과 땅콩새싹을(땅콩새싹 국밥, 땅콩새싹 비빔밥 등) 원료로 음식을 만드는 제조방법이다.The present invention is also called peanut sprouts, and its cultivation method is a peanut sprout vegetable that can be harvested and commercialized within one week after sowing by providing an appropriate temperature and humidity necessary for growing peanut seeds in a dark room. A manufacturing method of making food with raw materials such as peanut sprout powder and peanut sprout (peanut sprout soup, peanut sprout bibimbap, etc.). to be.

새싹땅콩은 땅콩나물로도 불리며, 그 재배방법은 땅콩종자를 암실에서 성육에 필요한 적절한 온도와 습도를 제공하여 파종후 1주일 내외에 수확하여 상품화가 가능한 새싹 채소이다. 땅콩이 새싹으로 성장되면 여기에 함유되어 있는 라스베라트롤(Resveratrol) 성분이 땅콩종자보다 90배 이상 증가하고, 이는 레스베라트롤 함량이 가장 많다고 알려진 포도주 보다 무려 23~34배 이상 높은 함량을 가지는 것으로 농촌진흥청의 "배"등에 의하여 지상으로 보고되어 있다. 이러한 새싹땅콩은 콩나물에 비해 기능성 영양성분이 풍부하고, 수분함량이 높을 뿐만 아니라 식미가 우수하며, 식품소재로서의 이용범위가 넓은 장점을 지니고 있으나, 아직까지는 그 이용이 활성화되지 않았고, 저장성이 떨어져 저장시 쉽게 악취가 발생한다는 단점이 있다. 그 단점을 보완할 수 있는 요리로 수확 후 바로 조리해 먹을 수 있는 땅콩새싹 국밥, 땅콩새싹 비빔밥 등이 있으며 땅콩새싹을 건조하여 분말하는 방법이 있다.Sprout peanuts are also called peanut sprouts, and their cultivation method is a sprout vegetable that can be harvested and commercialized within one week after sowing by providing the proper temperature and humidity necessary for growing peanut seeds in a dark room. When peanuts grow into sprouts, the content of resveratrol contained in them increases by more than 90 times than that of peanut seeds, which is 23 to 34 times higher than that of wine, which is known to have the highest resveratrol content. It is reported on the ground by "ships" of Compared to bean sprouts, these sprout peanuts are rich in functional nutrients, have high moisture content, excellent taste, and have a wide range of use as a food material. There is a disadvantage that odors are easily generated during the process. There are peanut sprout soup, peanut sprout bibimbap, etc., which can be cooked and eaten immediately after harvesting, as a food that can compensate for the shortcomings, and there is a method of drying and powdering peanut sprouts.

실치는 건조하여 볶아 가루로 만들면 실치의 비린내도 없으며 실치의 제7영양소라고 하는 핵산 성분이 더해져, 한층 더 고소하고 구수한 감칠맛 나는 땅콩새싹 요리가 만들어진다.When dried and roasted to make powder, there is no fishy smell of the actual fish, and the nucleic acid component, called the 7th nutrient, is added to make the peanut sprout dish with a more savory and savory taste.

인스턴트 식품의 발달과 식생활의 변화와 노화로 인한 면역력 약화로 인한 성인병, 골다공증, 노화를 촉진시키는 체내 활성 산소를 효과적으로 제거하고 세포의 산화를 억제하는 항산화작용, 성장발육, 조혈작용, 등에 도움이 되는 유효 성분인 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말을 땅콩새싹 제조 과정에 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말을 땅콩새싹 요리에 첨가하여 성인병, 노화방지, 면역력를 강화시켜 국민의 건강에 도움이 되며 비지에 부족한 영양소를 보강하여 한층 더 고소하고 감칠맛 나는 땅콩새싹 요리 제조를 발명하게 되었음.Effectively removes free radicals in the body that promotes the development of convenience foods, changes in dietary life, and weakened immunity due to aging, osteoporosis, and aging, and is useful for antioxidant activity, growth and development, hematopoietic activity, etc. In the process of making peanut sprouts, the active ingredient, Silchi (powder that has been finely ground by drying, heating, and roasting), is added to the peanut sprout dish to prevent adult diseases, aging, and immunity. By strengthening it, it is helpful to the health of the people, and by reinforcing the nutrients lacking in bean jam, we invented the manufacture of more savory and rich peanut sprout dishes.

본 발명은 땅콩새싹 요리과정에 실치분말을 음식 제조 과정에 첨가하여 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말의 유효한 성분과 땅콩새싹의 유효한 성분이 더해져 균형잡힌 식사로도 충분하며 땅콩새싹에 많다는 레스베라트롤은 식물계에 극미량 존재하는 폴리페놀계 세포 재생 물질로 미국 FDA에서 공인한 강력한 항산화 활성 물질이며 항암, 항당뇨, 항노화, 심장병 예방, 전립선염, 당뇨, 피부미용, 다이어트, 치매 등 다양한 효과가 있고 세포의 수명 연장 유전자 자극, 활성화하여 피부의 가장 기본이 되는 세포를 재생 및 건강하게 만듦으로써 피부의 탄력 증진과 주름개선 등 노화 예방 효과를 기대할 수 있으며, 실치의 효능으로는 골다공증 예방, 노화방지 면역력 강화, 성장발육, 조혈작용에 좋은 제조방법으로 특히 핵산의 성분으로 한층 더 구수하고 감칠맛 나는 땅콩새싹 음식을 제조할 수 있는 방법을 개발하여 제공하고자 한다.The present invention is sufficient as a balanced meal by adding the actual fish powder in the cooking process of peanut sprouts to the food manufacturing process, and adding the effective ingredients of the actual fish powder and the effective ingredients of the peanut sprouts are added. Resveratrol, which is a lot in sprouts, is a polyphenol-based cell regeneration substance that exists in very small amounts in the plant world.It is a powerful antioxidant active substance approved by the US FDA.Anti-cancer, anti-diabetes, anti-aging, heart disease prevention, prostatitis, diabetes, skin care, diet, dementia, etc. It has various effects, and by stimulating and activating genes that extend the lifespan of cells, it is expected to increase skin elasticity and improve wrinkles by stimulating and activating the most basic cells of the skin to prevent aging, and to prevent osteoporosis. It is a good manufacturing method for anti-aging immunity strengthening, growth and development, and hematopoietic activity. In particular, we intend to develop and provide a method to manufacture peanut sprout foods that are more savory and savory with the ingredients of nucleic acids.

본 발명은 다시마 멸치 육수를 내고 육수에 땅콩새싹을 넣고 한소끔 끊여 건져 찬물에 헹군 뒤 체에 받혀두고 신 김치는 쫑종 썰고 파는 먹기 좋은 크기로 썰어 계속 끓던 육수에 밥 한공기와 실치 분말, 계란을 넣고 새우젓이나 국 간장으로 간하고 마늘, 고추가루등을 넣고 더 끓이면 구수하고 감칠맛 나는 땅콩새싹요리(땅콩새싹 국밥, 땅콩새싹 비빔밥 등)가 됩니다.In the present invention, make kelp anchovy broth, add peanut sprouts to the broth, remove it, rinse it in cold water, and place it on a sieve. Seasoned with soy sauce, garlic, red pepper powder, etc., and boiled for a more delicious peanut sprout dish (peanut sprout soup, peanut sprout bibimbap, etc.).

본 발명은 땅콩새싹은 1. 땅콩이 발아하는 과정에서 고지방질은 줄어들고 레스베라트롤과 아스파라긴산 함량이 많이 늘어난다. 2. 산화적 손상으로부터 세포를 효과적으로 보호하며, 항산화 효과를 활성화함으로써 세포독성으로부터 보호한다. 3. 지방세포분화의 조절 인자를 감소시킴으로써 지방 세포 증식과 분화를 억제하는 항비만 효과가 있다. 4. 땅콩새싹추출물은 PDE활성을 저해함으로써 발기부전 증상을 완화하고 고환 내 세포의 산화적 스트레스를 완화한다. 5. 멜라닌 생성을 억제하여 미백 작용이 우수하므로 기능성 화장품 소재 개발에 있어서 효과적으로 활용이 가능하다.In the present invention, the peanut sprout 1. In the process of germination of the peanut, the high fat content is reduced and the content of resveratrol and aspartic acid increases a lot. 2. Effectively protects cells from oxidative damage and protects against cytotoxicity by activating antioxidant effects. 3. It has an anti-obesity effect that inhibits adipocyte proliferation and differentiation by reducing the regulatory factors of adipocyte differentiation. 4. Peanut sprout extract relieves symptoms of erectile dysfunction by inhibiting PDE activity and relieves oxidative stress of cells in the testis. 5. As it suppresses melanin production and has excellent whitening effect, it can be effectively used in the development of functional cosmetic materials.

실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말은 제7영양소라고 하는 핵산 성분이 더해져, 한층 더 고소하고 감칠맛 나는 땅콩새싹 요리가 만들어진다.Silchi (powder that has been finely ground by drying, heating, and roasting) is added with a nucleic acid component called the 7th nutrient, making the peanut sprout dish more fragrant and savory.

인스턴트 식품의 발달과 식생활의 변화와 노화로 인한 면역력 약화로 인한 성인병, 골다공증, 노화를 촉진시키는 체내 활성 산소를 효과적으로 제거하고 세포의 산화를 억제하는 항산화작용, 성장발육, 조혈작용, 등에 도움이 되는 유효성분인 실치(실치를 건조하여 볶아 곱게 간 가루)분말과 항암, 항당뇨, 항노화, 심장병 예방, 전립선염, 당뇨, 피부미용, 다이어트, 치매 등 다양한 효과가 있고 세포의 수명 연장 유전자 자극, 활성화하여 피부의 가장 기본이 되는 세포를 재생 및 건강하게 만듦으로써 피부의 탄력 증진과 주름개선 등 노화 예방 효과가 있는 땅콩새싹을 주재료로 요리 제조 과정에 첨가하여 성인병, 노화방지, 면역력 강화에 도움이 되어 국민의 건강 증진과 소비자 기호에 맞는 요리로 국내 시장 활성화에 기여할 뿐 아니라 농어촌 소득 증대 및 그 지역 특산물 이용으로 지역 개발 활성화를 기대할 수 있음.Effectively removes free radicals in the body that promotes the development of convenience foods, changes in dietary life, and weakened immunity due to aging, osteoporosis, and aging, and is useful for antioxidant activity, growth and development, hematopoietic activity, etc. It has various effects such as anti-cancer, anti-diabetes, anti-aging, heart disease prevention, prostatitis, diabetes, skin care, diet, dementia, etc., and gene stimulation to extend the life of cells. Peanut sprouts, which have anti-aging effects such as improving skin elasticity and wrinkles, are added to the cooking process as the main ingredient by regenerating and making healthy cells that are the most basic of the skin, helping to prevent adult diseases, aging, and strengthen immunity. As a result, it not only contributes to the vitalization of the domestic market by promoting the health of the people and cooking that meets consumer preferences, but also can be expected to revitalize regional development by increasing the income of rural communities and using local specialties.

도1은 땅콩새싹과 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말을 이용하여 기능성 땅콩새싹 요리(국밥)를 발명 제조 공정 과정을 나타낸 도면Figure 1 is a view showing the manufacturing process process of the invention of a functional peanut sprout cooking (rice soup) using peanut sprout and silchi (powder that is finely ground by drying, heating and roasting) powder

본 발명은 다시마 멸치 육수를 내고 육수에 땅콩새싹을 넣고 한소끔 끊여 건져 찬물에 헹군 뒤 체에 받혀두고 신 김치는 쫑쫑 썰고 파는 먹기 좋은 크기로 썰어 계속 끓던 육수에 밥 한공기와 실치 분말, 계란을 넣고 새우젓이나 국 간장으로 간하고 마늘, 고춧가루 등을 넣고 더 끓이면 구수하고 감칠맛 나는 땅콩새싹요리(땅콩새싹 국밥, 땅콩새싹 비빔밥 등)가 됩니다.In the present invention, make kelp anchovy broth, add peanut sprouts to the broth, remove it, rinse it in cold water, and place it on a sieve. Seasoned with Ina soup soy sauce and boiled with garlic, red pepper powder, etc., it becomes a delicious and rich peanut sprout dish (peanut sprout soup, peanut sprout bibimbap, etc.).

실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말은 핵산, 칼슘, 엽산이 풍부한 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)를 이용하여 신진대사 촉진에 의한 다이어트 효과, 면연력 향상, 자외선으로부터 손상된 피부보호, 혈류개선을 통한 혈관질환 예방, 노화방지와 항암효능, 치매 예방 등 백내장 예방에 유효한 기능성 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말 첨가한 땅콩새싹 음식을 제조함을 그 내용으로 한다.Silchi (powder that has been finely ground by drying, heating and roasting) powder is rich in nucleic acid, calcium, and folic acid (powder that is finely ground by drying and heating and roasting the actual tooth). Peanut sprout food added with functional silchi (powder that is finely ground by drying, heating and roasting) powder effective for cataract prevention, such as cataract prevention, such as protection of damaged skin from ultraviolet rays, blood flow improvement, anti-aging, anticancer effect, and dementia prevention As its contents.

땅콩새싹효능은 항암성분인 레스베라트롤이 강력한 항산화 작용과 콜레스테롤을 저하시키고 노화를 억제하고 당뇨병 위험을 감소, 면역력에 좋은 사포닌이 홍삼의 8배, 아스파라긴산이 콩나물 9배, 안토시아닌이 블루베리의 4배가 함유돼있어 건강식품이며 실치는 칼슘 100g당 902mg 함유 -우유의 9배정도, 신진대사촉진, 면역력 부활작용, 중성지방분해 - 당흡수 제지, 기억력 학습능력, 향상 항알레르기 작용-아토피 피부염, 알레르기 천식에 도움되는 실치 분말을 땅콩새싹 요리 제조 과정에 첨가하여 부족하기 쉬운 유효 영양소를 첨가, 한층 더 고소하고 감감칠맛 나며 콩나물의 9배 많은 아스파라긴산 땅콩새싹 요리는 숙취해소 및 피로회복 등 국민의 건강한 밥상을 제공하며 소비자 기호에 적합하게 만들어 국내 기능성 시장 보급화에 따른 활성화에 기여할 뿐 아니라 국민의 건강 증진과 해외 수출 증대에도 기여 할 수 있으며, 지역의 일자리 창출 및 지역 경제발전에 기여할 수 있음 ,Peanut sprout efficacy contains resveratrol, an anticancer ingredient, has a strong antioxidant action, lowers cholesterol, inhibits aging, and reduces the risk of diabetes. Saponins, which are good for immunity, contain 8 times that of red ginseng, aspartic acid 9 times that of soybean sprouts, and anthocyanin 4 times that of blueberries. It is a health food and contains 902mg per 100g of calcium-about 9 times that of milk, promotes metabolism, revitalizes immunity, decomposes triglycerides-inhibits sugar absorption, improves memory learning ability, and improves antiallergic activity-helps with atopic dermatitis, allergic asthma Aspartic acid peanut sprouts, which are more fragrant and savory, and 9 times more than bean sprouts, are added to the manufacturing process of peanut sprout powder, which is easy to lack, and provide a healthy meal for the people, such as relieving hangovers and recovering from fatigue. By making it suitable for consumers' preferences, it not only contributes to vitalization by the spread of the functional market in Korea, but also contributes to the promotion of public health and overseas exports, and it can contribute to the creation of local jobs and regional economic development.

(A): 땅콩새싹을 불려 발아하여 수확하는 단계:
(B): 실치를 가열하여 볶아 곱게 분말을 만드는 단계:
(C): 콩나물1~1.5컵, 김치3/1컵, 청양고추1개, 파3/1컵, 새우젓1큰술, 계란1개, 고춧가루0.5큰술, 찬밥 1.0 공기, 요리수0.5큰술, 새우젓이나 국간장 재료 준비 단계 :
(D): 냄비에 밥, 땅콩새싹, 잘게 썬 김치, 실치 분말을 넣고 한소끔 끊이는 단계:
(E): (D)단계에 계란, 파, 마늘, 고추를 넣고 새우젓이나 국 간장으로 간하는 완성 단계:(A): Peanut sprouts are soaked and germinated to harvest:
(B): Step of heating and roasting the actual tooth to make finely powdered powder:
(C): Bean sprouts 1~1.5 cups, kimchi 3/1 cups, cheongyang pepper 1ea, green onions 3/1 cups, salted shrimp 1 tbsp, egg 1 ea, red pepper powder 0.5 tbsp, cold rice 1.0 air, cooking water 0.5 tbsp, salted shrimp Steps to prepare the ingredients for soup soy sauce:
(D): Put rice, peanut sprout, finely chopped kimchi, and silchi powder in a pot, and squeeze it.
(E): In step (D), add eggs, green onions, garlic, and red pepper and season with salted shrimp or soy sauce.

Claims (7)

콩나물1~1.5줌, 김치1줌, 청양고추1개, 파1줌, 새우젓1큰술, 계란1개, 고추가루0.5큰술, 찬밥 1.0 공기, 요리수0.5큰술을 육수에 넣고 끊여 새우젓이나 국간장으로 간을하여 한소끔 끊여낸다.Bean sprouts 1~1.5 handful, kimchi 1 handful, cheongyang pepper 1 pc, green onion 1 hand, salted shrimp 1 tbsp, 1 egg, red pepper powder 0.5 tbsp, cold rice 1.0 air, cooking water 0.5 tbsp. Season and cut it off. 실치분말를 땅콩새싹 요리에 첨가한 것을 특징으로하는 실치 땅콩새싹 요리A real-fish peanut sprout dish characterized by adding real-fish powder to the peanut sprout dish. 실치를 증기 처리한 실치, 증숙한 실치, 열풍건조한 실치, 냉동 건조한 실치, 분말화한 실치 중 어느 하나인 것을 특징으로 하는 실치 땅콩새싹 요리Peanut sprout cooking, characterized in that it is any one of steam-treated yarn, steamed yarn, hot air-dried yarn, freeze-dried yarn, and powdered yarn 제1항에 있어서,상기 (b)의 실치분말은 실치를 건조, 가열하여 볶아 곱게 분말화하여 제조한 것을 특징으로 하는 땅콩새싹 요리의 제조방법.The method of claim 1, wherein the actual tooth powder of (b) is prepared by drying, heating and roasting the actual tooth to finely powder it. 실치분말을 땅콩새싹 요리(찌게, 장, 무침, 과자, 케이크, 빵, 국 등 실치가 들어간 모든 비지요리를 칭함)Peanut sprout cooking with real fish powder (referring to all non-cooked dishes containing real fish, such as steamed fish, sauce, seasoned, sweets, cakes, bread, soup, etc.) 땅콩새싹을 증기 처리, 증숙, 열풍건조, 냉동 건조, 분말화한 땅콩새싹, 바로 수확 한 땅콩새싹 채소 중 어느 하나인 것을 특징으로 하는 땅콩새싹 요리Peanut sprout cooking, characterized in that the peanut sprout is steam-treated, steamed, hot air dried, freeze-dried, powdered peanut sprout, or directly harvested peanut sprout vegetables. 본 발명의 권리범위는 본 발명의 단순한 변형 내지 변경은 당 발명자 의하여 실시될 수 있으며 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.As for the scope of the present invention, simple modifications or changes of the present invention may be implemented by the present inventor, and all such modifications or changes can be seen to be included in the scope of the present invention.
KR1020190142226A 2019-11-08 2019-11-08 the cooking process of making peanut sprouts from ingredients. KR20210055894A (en)

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