KR950005177A - Manufacturing method of ginseng rice - Google Patents

Manufacturing method of ginseng rice Download PDF

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Publication number
KR950005177A
KR950005177A KR1019930015614A KR930015614A KR950005177A KR 950005177 A KR950005177 A KR 950005177A KR 1019930015614 A KR1019930015614 A KR 1019930015614A KR 930015614 A KR930015614 A KR 930015614A KR 950005177 A KR950005177 A KR 950005177A
Authority
KR
South Korea
Prior art keywords
ginseng
rice
present
leaves
leaf
Prior art date
Application number
KR1019930015614A
Other languages
Korean (ko)
Inventor
구자연
Original Assignee
구자연
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 구자연 filed Critical 구자연
Priority to KR1019930015614A priority Critical patent/KR950005177A/en
Publication of KR950005177A publication Critical patent/KR950005177A/en

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Classifications

    • 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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 인삼쌀의 제조 방법에 관한 것이다.The present invention relates to a method for producing ginseng rice.

인삼잎에는 ATROPIN 및 PAPAVERINE과 유사한 진통 작용이 있고, 인삼 뿌리에는 없는 GINSENOSIDE-F계와 같은 유용한 약리 성분도 있다는 것이 학자들에 의해 널리 알려지고 있으나 현재 인삼잎의 이용은 하지 않고 폐기 처분하고 있는 것이다.Although ginseng leaves have analgesic effects similar to those of ATROPIN and PAPAVERINE, and there are also useful pharmacological components such as GINSENOSIDE-F which are not found in ginseng roots, they are widely known by scholars, but they are currently being disposed of without using ginseng leaves.

본 발명은 이상과 같은 문제점을 해결하고 이를 유용한 자원으로 하여 국민 보건 증진과 농가 소득 증대에 기여할 목적으로 발명한 것으로 이의 발명 요지는 정선된 쌀, 보리, 콩, 조, 수수, 소맥 등을 분해하여 된 것에 100℃에서 20초간 데치기한 인삼잎은 80매쉬 정도의 커팅밀기로 인삼잎 1에 물 1의 비로 혼합커팅한 인삼잎즙을 넣어 반죽하여 인조미 성형기에서 80℃ 전후에서 40-50분간 연속 건조하여 적량 포장하므로서 쌀대용 또는 혼식용으로 이용할 수 있게 한 것이다.The present invention has been invented for the purpose of solving the above problems and using them as useful resources for the purpose of contributing to the improvement of public health and the income of farm households. The present invention is made by decomposing selected rice, barley, soybean, crude, sorghum, wheat, etc. The ginseng leaves poached at 100 ℃ for 20 seconds are kneaded with 80 gash cutting mill and mixed with cut ginseng leaf juice in the ratio of water 1 to ginseng leaf 1 and continuously dried for 40-50 minutes at around 80 ℃ in an artificial molding machine. Proper packaging is made to be used as a substitute for rice or mixing.

Description

인삼 쌀의 제조 방법Manufacturing method of ginseng rice

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

정선된 쌀, 보리, 콩, 조, 수수, 소맥 등을 분쇄한 것에 100℃에서 20초간 데치기한 인삼잎은 80매쉬 정도의 커팅밀기로 인삼잎 1에 물 1의 비로 혼합 커팅한 인삼잎즙을 넣어 반죽하여 인조미 성형기에서 알파-화 시키면서 압출 성형한 것은 콘베어 건조기로 80℃ 전후에서 40-50분간 연속 건조하여 포장한 인삼쌀의 제조방법.Ginseng leaves crushed in selected rice, barley, soybean, crude, sorghum and wheat, and boiled for 20 seconds at 100 ° C are put into the ginseng leaf 1 with 80 millimeters of cutting mill. The method of manufacturing ginseng rice which was kneaded and then extruded while being alpha-ized in an artificial molding machine was continuously dried for 40-50 minutes at around 80 ° C. with a conveyor dryer. 참고문헌 : 인삼의 뿌리, 잎 및 줄기의 일반 성분, 용매별 엑기스 및 사포닌 함양 비교(1987. 10. 2 한국인삼연초연구소 및 건국대학교 농과대학)Reference: Comparison of General Components, Extracts, and Saponins of Ginseng Root, Leaf and Stem by Solvent (October 2, 1987) ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930015614A 1993-08-10 1993-08-10 Manufacturing method of ginseng rice KR950005177A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930015614A KR950005177A (en) 1993-08-10 1993-08-10 Manufacturing method of ginseng rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930015614A KR950005177A (en) 1993-08-10 1993-08-10 Manufacturing method of ginseng rice

Publications (1)

Publication Number Publication Date
KR950005177A true KR950005177A (en) 1995-03-20

Family

ID=66817617

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930015614A KR950005177A (en) 1993-08-10 1993-08-10 Manufacturing method of ginseng rice

Country Status (1)

Country Link
KR (1) KR950005177A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020026765A (en) * 2000-10-02 2002-04-12 김대흥 Method for producing re-formed rice using cereals and functional food materials.
KR20020094263A (en) * 2001-06-08 2002-12-18 백순하 The functional nutritive rice and the producing method of thereof
KR100521157B1 (en) * 2000-08-14 2005-10-14 한국인삼쌀주식회사 Processing Method of Ginseng Rice
KR101064622B1 (en) * 2008-12-17 2011-09-15 한국식품연구원 Functional Reformed Rice and Process for Preparing the Same

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100521157B1 (en) * 2000-08-14 2005-10-14 한국인삼쌀주식회사 Processing Method of Ginseng Rice
KR20020026765A (en) * 2000-10-02 2002-04-12 김대흥 Method for producing re-formed rice using cereals and functional food materials.
KR20020094263A (en) * 2001-06-08 2002-12-18 백순하 The functional nutritive rice and the producing method of thereof
KR101064622B1 (en) * 2008-12-17 2011-09-15 한국식품연구원 Functional Reformed Rice and Process for Preparing the Same

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