KR20230125900A - Manufacturing method of health food contaning medical plant and grain using continuous condennsation reaction - Google Patents

Abstract

Medicinal plants and grains mixed health food manufacturing method using the continuous condensation reaction of the present invention includes a step of washing the selected grains and soaking the grains at a temperature of 18 to 24 ° C. for 4 to 8 hours; A germination step of germinating the soaked grains at a temperature of 20 to 28 ° C for 24 to 48 hours to have germination buds of 5 mm or less; Preparation step of diluting soybean paste in saline at a weight ratio of 1 to 3:10; A steaming step of preparing germinated soybean rice by adding the germinated grains to soybean paste water at a weight ratio of 1:1.5 and then steaming them; A pulverized germinated rice manufacturing step of drying the steamed soybean sprouted rice in a drying room to have a moisture content of 5 to 10% and pulverizing it to have a size of 150 to 200 mesh; A medicinal plant pickling step of immersing the selected and washed medicinal plants in salt water for 50 to 70 minutes to pickle them, and then washing them with water to remove salt; A medicinal plant fermentation step of inoculating lactic acid bacteria in a desalinated medicinal plant and fermenting it in a fermentation room at a temperature of 28 to 45 ° C for 24 to 48 hours; A pulverized medicinal plant manufacturing step of drying the fermented medicinal plant and pulverizing it to have a size of 150 to 200 mesh; It consists of a completion step of mixing the pulverized germinated rice and the pulverized medicinal plant in a weight ratio of 10: 1.
The present invention of this configuration is appropriately blended with nutrients beneficial to the human body generated during the germination process of grains, medicinal ingredients as fermented foods of soybean paste and medicinal plants, and the unique flavor and taste of medicinal plants, thereby providing nutritional aspects as food. There is an advantage in that it can be provided as a health functional food that can be easily consumed by anyone of any age or gender in terms of taste, texture, or flavor. In particular, while minimizing the destruction of active and medicinal ingredients beneficial to the human body, it is possible to consume easily without a separate cooking process, thereby increasing consumer satisfaction with the product, and farm household profits can be appropriately added with agricultural specialties of each region. Benefits that can contribute to the increase in employment, job creation, and export growth are expected.

Description

Manufacturing method of health food contaning medical plant and grain using continuous condensation reaction}

The present invention relates to a method for manufacturing a health food mixed with medicinal plants and grains using a continuous condensation reaction. It relates to a method for manufacturing a health food mixed with medicinal plants and grains using a continuous condensation reaction that can increase the functionality and nutrition of medicinal plants and increase marketability by adding flavor and flavor unique to medicinal plants.

Recently, consumption of instant processed foods is increasing as dietary life has become westernized. In these instant processed foods, fibers that stably control sugar metabolism and vitamins and minerals, which are metabolic nutrients, are almost removed by milling and refining, and preservatives Various additives harmful to the human body, such as synthetic preservatives for the purpose, coloring agents and flavoring agents to maintain color and fragrance, and chemical seasonings to enhance taste, flow in through various pathways and interfere with the metabolic process of our body, causing them to act as carcinogens. In addition to sodium glutamate and sodium nitrite, there is a problem in that excessive addition of sodium in the form of salts contained in additives causes an imbalance of minerals in the human body, resulting in serious harm due to side effects of various adult diseases.

As a result, interest in healthy food is on the rise. Korea traditionally had a vegetarian diet, but as the income level increased, the diet gradually changed to focus on meat and instant processed foods. There is an increasing trend in the number of people suffering from exposure to various adult diseases.

As a countermeasure against this, it is recommended to reduce the intake of instant processed food and meat, and increase the intake of fruits, vegetables and grains. In particular, traditional fermented foods and germinated foods are known to be rich in various active nutrients that help physiologically active substances and digestive enzymes.

However, in the case of grains, most of them are known to contain toxic substances as well as being wrapped in a hard shell film, so it is not easy to consume them, and fermented foods also have a long aging process, which is cumbersome and time-consuming. In other words, brown rice, which is widely recommended as a sprouted grain, is widely known to be useful for preventing aging and strengthening intestinal function by suppressing blood oxidation as it increases resistance to disease because the embryo is alive compared to white rice, but the skin is hard. It does not chew softly, so the texture and digestibility are low, and it is difficult to cook with a regular rice cooker.

In addition, in the case of traditional fermented foods, which are obtained by changing the characteristics of foods using microorganisms or enzymes, the conditions for fermentation are difficult and take a long time.

In particular, it is virtually impossible for busy modern people to easily consume the above germinated and fermented foods.

Of course, processed instant rice in a disposable container is sold on the market so that you can easily eat rice, but it is simply steamed white rice, so it does not contain the active ingredients of germinated grains, and it has the disadvantage of having to prepare a separate side dish. .

In addition, there are seasoned rice balls or gimbap made by rolling rice and various ingredients into seaweed to be eaten immediately, but these rice balls and gimbap are also made of rice as the main ingredient, so they are insufficient as healthy foods, and also have a long distribution and preservation period. As it is short and easily deteriorated, it is classified as a food requiring attention when ingested in summer.

In addition, in addition to the above rice balls and gimbap, there is a common food called misugaru, and rice flour is a liquid meal substitute for busy modern people, and it can be eaten casually as a recovery meal for patients as well as stressed students and office workers, increasing its demand. are doing

However, since most of the commercially available wire is in the form of powder, the wire is stirred and mixed with a drinkable liquid such as water, milk, or tea, and then ingested. There was a disadvantage that it was not easy to ingest as it condensed and had a lump form.

Therefore, it is urgent to develop foods with taste, flavor and preservation suitable for the taste of modern people, while enabling easy intake of nutrients from germinated and fermented foods, which are widely recommended as health foods.

The present invention was created to solve the problems of the prior art as described above, and the object of the present invention is to mix the germinated grains and active ingredients of soybean paste so as not to be destroyed, and additionally mix the fermented medicinal plants to germinate grains and Healthy food using germinated grains, fermented medicinal plants, and soybean paste, which can further enhance taste and flavor in addition to nutritional aspects as food, by containing a large amount of active nutrients and medicinal ingredients of soybean paste and fermented medicinal plants, and their manufacturing method is in providing

Another object of the present invention is to continuously produce a product that can increase the marketability as a health functional food by adding the unique aroma and flavor of soybean paste and medicinal plants and the content of medicinal ingredients while minimizing the destruction of active ingredients of grains used as main ingredients. It is to provide a method for manufacturing a health food mixed with medicinal plants and grains using a condensation reaction.

In order to achieve the above object, the method for manufacturing a health food mixed with medicinal plants and grains using a continuous condensation reaction according to a preferred embodiment of the present invention is to wash the selected grains and call the grains at a temperature of 18 to 24 ° C for 4 to 8 hours. soaking step; A germination step of germinating the soaked grains at a temperature of 20 to 28 ° C for 24 to 48 hours to have germination buds of 5 mm or less; Preparation step of diluting soybean paste in saline at a weight ratio of 1 to 3:10; A steaming step of preparing germinated soybean rice by adding the germinated grains to soybean paste water at a weight ratio of 1:1.5 and then steaming them; A pulverized germinated rice manufacturing step of drying the steamed soybean sprouted rice and pulverizing it to have a size of 150 to 200 mesh; A medicinal plant pickling step of immersing the selected and washed medicinal plants in salt water for 50 to 70 minutes to pickle them, and then washing them with water to remove salt; A medicinal plant fermentation step of inoculating lactic acid bacteria in a desalinated medicinal plant and fermenting it in a fermentation room at a temperature of 28 to 45 ° C for 24 to 48 hours; A pulverized medicinal plant manufacturing step of drying the fermented medicinal plant and pulverizing it to have a size of 150 to 200 mesh; It is characterized in that it consists of a completion step of mixing the pulverized germinated rice and the pulverized medicinal plant in a weight ratio of 10: 1.

As a preferred feature of the present invention, in the steaming step, the germinated grains are steamed for about 50 to 70 minutes in a steamer and then steamed for about 15 to 20 minutes.

As another preferred feature of the present invention, in the step of preparing pulverized germinated rice, the steamed soybean germinated rice is dried in a drying room to have a moisture content of 5 to 10% or dried by roasting at 100 to 150 ° C. for about 10 minutes there is.

Another preferred feature of the present invention is to further include a process of blanching the medicinal plant from which salt has been removed in boiling water for about 3 to 8 seconds following the pickling of the medicinal plant.

As another preferred feature of the present invention, in the medicinal plant fermentation step, 0.01 to 0.02 g of lactic acid bacteria is inoculated into 1 kg of the medicinal plant.

The health food using the method of manufacturing a health food mixed with medicinal plants and grains using a continuous condensation reaction according to the present invention includes nutrients beneficial to the human body generated during the germination process of grains, medicinal ingredients as fermented foods of soybean paste and medicinal plants, and unique properties of medicinal plants. Since the flavor and taste of is appropriately blended, there is an advantage that it can be provided as a health functional food that can be easily consumed by people of all ages and genders without burden in terms of nutrition, texture, and flavor as food.

In particular, while minimizing the destruction of active and medicinal ingredients beneficial to the human body, it is possible to consume easily without a separate cooking process, thereby increasing consumer satisfaction with the product, and farm household profits can be appropriately added with agricultural specialties of each region. Benefits that can contribute to the increase in employment, job creation, and export growth are expected.

Features and advantages of the present invention will become more apparent from the following detailed description taken in conjunction with the accompanying drawings. Prior to this, the terms or words used in this specification and claims should not be interpreted in a conventional and dictionary sense, and the inventor may appropriately define the concept of the term in order to explain his or her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

1 is a block diagram for explaining a method for manufacturing a health food mixture of medicinal plants and grains using a continuous condensation reaction according to the present invention.

Hereinafter, a health food using sprouted grains, fermented medicinal plants, and soybean paste and a manufacturing method thereof according to the present invention will be described with reference to the accompanying drawings. First, it should be noted that the same components or parts in the drawings are indicated by the same reference numerals as much as possible. In describing the present invention, detailed descriptions of related known functions or configurations are omitted in order not to obscure the gist of the present invention.

The present invention is prepared by appropriately mixing pulverized germinated rice obtained by cooking germinated grains with soybean paste and then drying and pulverizing pulverized medicinal plants, which are fermented and then dried and pulverized.

The method for manufacturing a health food using the germinated grains, fermented medicinal plants, and soybean paste is prepared in the following process.

Step 1: Grain soaking step.

The grain soaking step of the present invention is largely performed in a washing process and a soaking process.

First, the washing process is to wash the grains using clean water and thin out the foreign substances and bad shapes contained in the grains.

On the other hand, the grains used in the present invention suggest that grains having a good germination rate and generating active nutrients beneficial to the human body during the germination process are used, and typical examples include brown rice, brown glutinous rice, black rice, barley, wheat, sorghum, millet, Beans, adlay, corn, mung beans, and sesame seeds are used. Rather than combining all of these grains in the same ratio, rice is cooked by mixing in an appropriate ratio in consideration of digestibility and texture, so these mixing ratios can be appropriately changed, so the mixing ratio is not suggested. However, the ratio of brown rice, brown rice, barley, sorghum, and millet may be mixed more than other grains.

Second, the soaking process is to soak the grains that have finished the washing process at a temperature of 18 to 24 ° C. for 4 to 8 hours depending on the type. This soaking treatment is a pre-process for inducing germination by supplying moisture to grains, and a method of soaking in lukewarm water or continuously spraying lukewarm water is usually used.

Step 2: Germination step of germinating soaked grains.

The grains that have completed the soaking step are germinated at a temperature of 20 to 28 ° C for 24 to 48 hours. At this time, the sprouts of the grain are germinated to have a size of 5 mm or less. This is because when the sprouted sprout exceeds 5 mm, not only active nutrients are lowered, but also toxic components are generated.

In grains that have undergone this germination process, active nutrients are produced while the fiber of the outer shell is softened by germination. For example, in the case of germinated soybeans, vitamin C is produced, and in the case of germinated brown rice, it is known that vitamins, amino acids, and enzymes are produced.

3rd process: Soybean paste preparation step.

This is the process of preparing soybean paste by mixing traditional soybean paste with saline. That is, doenjang water is a mixture of soybean paste and saline in a weight ratio of 1 to 3:10, and when 1 kg of soybean paste is used, a large amount of 1.5 l of saline can be used, and the saline at this time has a concentration of around 0.7 to 1%. that can be used

4th process: Steaming of germinated grains.

The germinated grains that have completed the germination step are added to the prepared soybean paste water at a weight ratio of 1:1.5, and then steamed to prepare germinated soybean rice.

For example, 1 kg of germinated grains after the germination step is immersed in 1.5 l of soybean paste water, steamed in a steamer for about 50 to 70 minutes, and steamed for about 15 to 20 minutes to prepare germinated soybean rice.

Step 5: Manufacturing step of pulverized sprouted rice.

The manufacturing step of pulverized germinated rice in the present invention largely consists of a drying process and a pulverization process.

First, the drying process in the present invention proposes a method of drying to have a moisture content of 5 to 10% in a drying room and a method of roasting at 100 to 150 ° C. for about 10 minutes.

First, the general drying method can be divided into a forced drying method using a known dryer and a natural drying method using sunlight, and the present invention proposes using a dryer, and the time required for drying is usually around 24 hours .

In addition, the method of drying by the roasting method is to fry the steamed soybean sprouted rice at a high temperature of 100 to 150 ° C. for about 10 minutes.

In the present invention, it is preferable to dry the steamed soybean sprouted rice through the roasting process.

Second, the crushing process is a process of crushing the dried germinated rice that has passed through the drying step. In the present invention, it is proposed to grind the dried germinated rice to have a size of 150 to 200 mesh in consideration of the degree of chewing while increasing the digestibility.

Step 6: Medicinal plant pickling step.

Select edible medicinal plants and wash them with clean water. Then, the washed medicinal plants are immersed in salt water for about 50 to 70 minutes and pickled. On the other hand, in this embodiment, although the process of pickling the medicinal plant in salt water is exemplified, it will be possible to selectively pickle it using a sauce with high salinity mixed with various seasonings.

Subsequently, since the pickled medicinal plants have high salinity, the pickling step of the medicinal plants is completed by washing with clean water to remove salt from the epidermis and then dehydrating to remove water.

On the other hand, the medicinal plants used in the present invention are leaves of trees or plants having medicinal components, and specifically, astragalus, plantain, moth, gaiogapi, ginseng, dungula, thistle, body herbs, eosinus, goro japonica ; , Eoseongcho, gomchwi, tteokchwi, taro, barberry tree, nobak vine, ginger tree, sesame elm tree, king elm tree, dog elm tree or its leaves may be used.

These medicinal plants may be pickled using the collected state, but in the case of leaves having a texture that is difficult to ingest as they are collected, it will be possible to slightly cook them in water to increase the texture and digestibility. For example, in the case of pumpkin leaves, it is difficult to consume them as they are, so they are used in the form of lightly blanched in water and cooked.

Here, the blanching condition of the medicinal plant will be different depending on the medicinal plant, but it is completed by blanching in boiling water for about 3 to 8 seconds.

Step 7: Medicinal plant fermentation step.

Lactic acid bacteria are inoculated into the pickled medicinal plants washed in step 6, and fermented in a fermentation room at a temperature of 28 to 45 ° C for 24 to 48 hours. Medicinal plants fermented in this way contain a large amount of enzymes and medicinal ingredients beneficial to the human body.

On the other hand, in the present invention, as a preferred embodiment, it is proposed to ferment by inoculating 0.01 to 0.02 g of lactic acid bacteria (lactic acid bacteria) as a fermentation agent into 1 kg of the medicinal plant. In the present invention, the use of lactic acid bacteria as a fermenting agent is proposed, but if other known fermenting bacteria are available, they may be substituted.

Step 8: Manufacturing step of pulverized medicinal plants.

The fermented medicinal plants are dried using a dryer, and pulverized to have a size of 150 to 200 mesh.

Here, it is suitable that the fermented medicinal plant has a water content of 5 to 10% similar to that of the pulverized germinated rice, and the dried medicinal plant is put into a grinder to have a size of 150 to 200 mesh similar to that of the pulverized germinated rice. is crushed into

9th process: wire completion stage.

The pulverized germinated rice completed in the fifth step and the pulverized medicinal plant completed in the eighth step are mixed in a weight ratio of 10: 1 to complete the wire meal.

Example

The present invention is largely divided into a process for manufacturing germinated rice and a process for manufacturing fermented medicinal plants.

First, the manufacturing process of germinated rice is described as follows.

First, grains capable of germination are selected and washed by putting them in clean water. Then, the washed grains are soaked at a temperature of 18 to 24 ° C for 4 to 8 hours.

Subsequently, when the grains soaked in water are germinated for one to two days at a temperature of 20 to 28 ° C, the sprouts become less than about 5 mm.

If the sprouted sprout is larger than 5mm, it should be thinned out, and the germination time should be shortened so that the sprouted sprout ends when it is less than 5mm.

On the other hand, the germinated grains are cooked using soybean paste water. The soybean paste water at this time is prepared by diluting soybean paste and saline at a weight ratio of 1 to 3:10, and the germinated grains are prepared by diluting soybean paste with 1: It is added at a weight ratio of 1.5, steamed for 45 to 60 minutes in a steamer, and steamed for 15 to 20 minutes to complete germinated soybean paste rice.

The steamed soybean germinated rice is dried in a drying room to have a water content of 5 to 10%, and the dried germinated rice is pulverized to have a size of 150 to 200 mesh, thereby completing the manufacturing process of germinated rice.

Second, the manufacturing process of fermented medicinal plants is described as follows.

First, edible medicinal plants are selected and washed using clean water.

Subsequently, the washed medicinal plants are immersed in salt water for about 50 to 70 minutes and pickled. At this time, the medicinal plants should be able to be sufficiently immersed in salt water, preferably, when preparing 10 kg of medicinal plants, about 20 L of salt water is prepared. In addition, the concentration of the brine is to have a salinity of 5 to 17% depending on the medicinal plant to be pickled. On the other hand, the coarse or thick leaves of edible medicinal plants are blanched and slightly boiled, and then soaked in the salt water to be pickled.

Subsequently, the medicinal plants pickled in brine are washed with clean water to remove the saltiness attached to the epidermis.

Medicinal plants desalted in this way go through a fermentation process by lactic acid bacteria. In the present invention, 0.01 to 0.02 g of lactic acid bacteria is inoculated into 1 kg of medicinal plants and fermented in a fermentation room at a temperature of 28 to 45 ° C for 24 to 48 hours. suggest something

Finally, the medicinal plants that have completed the fermentation process are taken out of the fermentation room and put into a kiln to dry, but the drying conditions at this time are such that the medicinal plants have a water content of 5 to 10%. The dried medicinal plants are put into a grinder and pulverized to a size of 150 to 200 mesh.

By mixing the pulverized germinated rice and pulverized medicinal plants completed through the above manufacturing process at a weight ratio of 10:1, the production of a health food using the germinated grains, fermented medicinal plants, and soybean paste of the present invention is completed. The completed wire of the present invention is packaged in a disposable container or pouch in a vacuum state and can be distributed in the form of instant food.

In this way, the health food using sprouted grains, fermented medicinal plants, and soybean paste processed in the form of instant food contains not only a large amount of active nutrients from germinated grains beneficial to health, but also fermented ingredients and medicinal ingredients of soybean paste and fermented medicinal plants are added. As the flavor and aroma of various herbs are added, it is suitable for the picky taste of modern people and can be consumed without a separate cooking tool.

On the other hand, the present invention is not limited to the described embodiments, it is possible to change and use the application site, and various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have knowledge. Therefore, such variations or modifications should fall within the scope of the claims of the present invention.

Claims (5)

Washing the selected grains and soaking the grains at a temperature of 18 to 24 ° C for 4 to 8 hours;
A germination step of germinating the soaked grains at a temperature of 20 to 28 ° C for 24 to 48 hours to have germination buds of 5 mm or less;
Preparation step of diluting soybean paste in saline at a weight ratio of 1 to 3:10;
A steaming step of preparing germinated soybean rice by adding the germinated grains to soybean paste water at a weight ratio of 1:1.5 and then steaming them;
A pulverized germinated rice manufacturing step of drying the steamed soybean sprouted rice and pulverizing it to have a size of 150 to 200 mesh;
A medicinal plant pickling step of immersing the selected and washed medicinal plants in salt water for 50 to 70 minutes to pickle them, and then washing them with water to remove salt;
A medicinal plant fermentation step of inoculating lactic acid bacteria in a desalinated medicinal plant and fermenting it in a fermentation room at a temperature of 28 to 45 ° C for 24 to 48 hours;
A pulverized medicinal plant manufacturing step of drying the fermented medicinal plant and pulverizing it to have a size of 150 to 200 mesh;
A completion step of mixing the pulverized germinated rice and the pulverized medicinal plant in a weight ratio of 10:1;
Method for producing a healthy food mixture of medicinal plants and grains using a continuous condensation reaction, characterized in that consisting of.
The method of claim 1, wherein in the steaming step,
The germinated grains are mixed with medicinal plants and grains using a continuous condensation reaction, characterized in that it comprises steaming in a steamer for about 50 to 70 minutes and then steaming for about 15 to 20 minutes.
The method of claim 1, wherein in the step of preparing pulverized germinated rice,
The steamed soybean sprouted rice is dried in a drying room to have a moisture content of 5 to 10% or dried by roasting at 100 to 150 ° C. for about 10 minutes. Medicinal plants and grains mixed health food production using a continuous condensation reaction, characterized in that method.
The method of claim 1, following the step of pickling medicinal plants,
A method for manufacturing a health food mixture of medicinal plants and grains using a continuous condensation reaction, characterized in that it further comprises a process of blanching the desalinated medicinal plants in boiling water for about 3 to 8 seconds.
The method of claim 1, wherein in the medicinal plant fermentation step,
Medicinal plants and grain mixture health food manufacturing method using a continuous condensation reaction, characterized in that for inoculating 0.01 ~ 0.02g of lactic acid bacteria to 1kg of the medicinal plants.