KR950028637A - Food using five colored beans and its manufacturing method - Google Patents

Food using five colored beans and its manufacturing method Download PDF

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Publication number
KR950028637A
KR950028637A KR1019940007114A KR19940007114A KR950028637A KR 950028637 A KR950028637 A KR 950028637A KR 1019940007114 A KR1019940007114 A KR 1019940007114A KR 19940007114 A KR19940007114 A KR 19940007114A KR 950028637 A KR950028637 A KR 950028637A
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KR
South Korea
Prior art keywords
food
product according
soybeans
rice
food product
Prior art date
Application number
KR1019940007114A
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Korean (ko)
Inventor
손종업
Original Assignee
손종업
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 손종업 filed Critical 손종업
Priority to KR1019940007114A priority Critical patent/KR950028637A/en
Publication of KR950028637A publication Critical patent/KR950028637A/en

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  • Beans For Foods Or Fodder (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)

Abstract

가. 청구 범위에 기재된 발명이 속한 기술 분야end. The technical field to which the invention described in the claims belongs

다섯가지 색깔의 콩을 이용한 음식물과 그 제조 방법.Food using five colors of soybeans and its manufacturing method.

나. 발명이 해결하려고 하는 기술적 과제I. The technical problem that the invention is trying to solve

본 발명은 한의학의 오행학설에 근거를 두고 안출한 것으로 한의학에서는 인체의 각 부분을 하나의 통일된 전체로 인정하여 각 장기가 서로 연관되어 지는바, 우리 인체는 오장의 바란스가 깨어짐으로 인하여 각종 질병이 야기된다고 한다. 여기에 한의학의 오행에 근거를 둔 다섯가지 색깔의 콩류를 음식물에 적당한 비율로 첨가, 가공하여 음식물을 제조하여 널리 보급할 수 있도록 함으로서 몸의 바란스 회복, 산성체질의 중화, 성인병 예방 등 건강상 매우 유익한 가치를 발휘할 수 있도록 한 것이다The present invention has been devised based on the five theory of five senses of oriental medicine, and in Korean medicine, each part of the human body is recognized as one unified whole, and each organ is related to each other. This is said to be caused. In addition, five kinds of legumes based on the five elements of oriental medicine can be added to foods at reasonable proportions and processed to make foods widely available.It is very healthy for health such as restoring the balance of the body, neutralizing acid constitution and preventing adult diseases. It is to enable beneficial value

다. 발명의 해결방법의 요지All. Summary of Solution of the Invention

청태, 녹두, 적소두, 대두, 흑대두, 강낭콩, 은행 중 2종 이상을 소맥 혹은 쌀에 혼합하거나 혼합한 것에 기타의 곡류를 혼합한 것을 특징으로한 음식물.A food product characterized by mixing two or more kinds of green, green, red, soybeans, black soybeans, kidney beans, and ginkgo in wheat or rice or other grains.

라. 발명의 중요한 용도la. Important uses of the invention

다섯가지 색깔의 콩을 이용한 음식물과 그 제조 방법.Food using five colors of soybeans and its manufacturing method.

Description

다섯가지 색깔의 콩을 이용한 음식물과 그 제조 방법Food using five colored beans and its manufacturing method

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

Claims (11)

청태, 녹두, 적소두, 대두, 흑대두, 강낭콩, 은행 중 2종 이상을 소맥 혹은 쌀에 혼합하거나 혼합한 것에 다시마, 감초, 통밀, 전분, 완두, 보리 등 기타의 곡류를 혼합한 것을 특징으로 한 음식물.Foods characterized by mixing two or more of cheontae, green beans, red beans, soybeans, black soybeans, kidney beans, and ginkgo in wheat or rice, and other grains such as kelp, licorice, whole wheat, starch, peas, barley, etc. . 제1항에 있어서 음식물은 빵, 과자, 떡, 미수가루, 수제비, 면, 도시락밥, 밥, 장류, 드링크, 죽, 정제, 켑슐, 레토르트화된 음식물 혹은 기타의 음식물.The food or drink according to claim 1, wherein the food is bread, sweets, rice cakes, rice flour, sujebi, noodles, bento rice, rice, jang, drinks, porridge, tablets, capsules, retorted foods or other foods. 제1항 및 제2항에 있어서 음식물 형태가 고형물인 음식물.The food of Claims 1 and 2 whose food form is a solid. 제1항 및 제2항에 있어서 음식물 형태가 액체인 음식물.The food product according to claim 1 or 2, wherein the food form is a liquid. 제1항 및 제2항에 있어서 음식물 형태가 페이스트상인 음식물.The food product according to claim 1 or 2, wherein the food form is a paste. 제1항 및 제2항에 있어서 음식물 형태가 분말상인 음식물.The food product according to claim 1 or 2, wherein the food form is powder. 제1항 내지 제6항의 어떤 1항에 있어서 가공방법으로 분쇄, 혼합, 가수, 가열, 냉동, 증류, 압착, 압출, 발효, 반죽, 성형, 건조, 압력가열, 진공처리, 유탕 및 기타의 방법으로 가공하는 것을 특징으로 하는 음식물의 제조방법.The processing method according to any one of claims 1 to 6, which comprises grinding, mixing, watering, heating, freezing, distilling, pressing, extruding, fermenting, kneading, forming, drying, pressure heating, vacuuming, milking and other methods. Food production method characterized in that the processing. 제1항 내지 제7항의 어떤 1항에 있어서 비타민류 및 미네랄류, 기타 건강 엑기스등 강화제를 첨가하는 음식물의 제조방법.The method for producing a food product according to any one of claims 1 to 7, wherein a reinforcing agent such as vitamins, minerals, and other health extracts is added. 제1항 내지 제7항의 어떤 1항에 있어서 소금, 설탕 등 기타의 조미재료를 첨가하는 음식물의 제조방법.The method for producing a food product according to any one of claims 1 to 7, wherein salt, sugar and other seasoning materials are added. 제1항 내지 제7항의 어떤 1항에 있어서 천연 향신료 및 향미료를 첨가하는 음식물의 제조방법.The method for producing a food product according to any one of claims 1 to 7, wherein natural spices and spices are added. 제1항 내지 제7항의 어떤 1항에 있어서 각종 식품첨가물을 첨가하는 음식물의 제조방법.The foodstuff manufacturing method of any one of Claims 1-7 which adds various food additives. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940007114A 1994-04-01 1994-04-01 Food using five colored beans and its manufacturing method KR950028637A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940007114A KR950028637A (en) 1994-04-01 1994-04-01 Food using five colored beans and its manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940007114A KR950028637A (en) 1994-04-01 1994-04-01 Food using five colored beans and its manufacturing method

Publications (1)

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KR950028637A true KR950028637A (en) 1995-11-22

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KR1019940007114A KR950028637A (en) 1994-04-01 1994-04-01 Food using five colored beans and its manufacturing method

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100416039B1 (en) * 2001-06-12 2004-01-24 황수열 Fermented powder of steamed grain and preparation thereof
KR100456362B1 (en) * 2002-07-24 2004-11-10 (주)라이스랜드 The method for manufacturing hamburger bun composed of mainly rice and burly and hamburger bun made by the method
KR20150135686A (en) 2014-05-23 2015-12-03 한국식품연구원 Noodle contained five type bean and method for manufacturing thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100416039B1 (en) * 2001-06-12 2004-01-24 황수열 Fermented powder of steamed grain and preparation thereof
KR100456362B1 (en) * 2002-07-24 2004-11-10 (주)라이스랜드 The method for manufacturing hamburger bun composed of mainly rice and burly and hamburger bun made by the method
KR20150135686A (en) 2014-05-23 2015-12-03 한국식품연구원 Noodle contained five type bean and method for manufacturing thereof

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