METHOD FOR MANUFACTURING INTEGRATED PORRIDGE MADE OF WATER AND NATURAL MATERIALS AND INCLUSION OF ANTI-DIABETES INGREDIENT

Abstract

The present invention relates to integrated porridge made of water and natural materials, having a reduced sodium content, and including anti-diabetes ingredients. The integrated porridge is good for the human body because the materials of the integrated porridge make the blood clear and reduce blood glucose levels. Integrated porridge=vegetables+seaweeds+fishes+nuts+meat+miscellaneous grains.

Claims

1. A manufacturing method of an integrated porridge made of water and natural materials, comprising: a mixture 1 including tuna, beef (goat meat), seaweed powder, kelp powder, anchovy powder, minced garlic, carrot, onion, zucchini, shiitake mushroom, cabbage, spinach, paprika, and ground sesame; a mixture 2 including brown rice, barley, oat, black bean, black bean powder, and peanut powder, wherein when an allowable value of 20% is applied, the mixture 1 is 68.7% and an allowable range thereof is 55 to 82.4% and the mixture 2 is 31.3% and an allowable range thereof is 25 to 37.6%.

2. The manufacturing method of claim 1, wherein the mixture 1 is 68.7% and an allowable range thereof is 55 to 82.4%, and the mixture 1 is formed of 40 to 60% of vegetables, 1.6 to 2.4% of seaweeds, 6.8 to 10.2% of fish, and 6.6to 9.8% of beef.

3. The manufacturing method of claim 1, wherein the mixture 2 is 31.3% and an allowable range thereof is 25 to 37.6%, and the mixture 2 is formed of 2.6 to 4% of nuts and 22.4 to 33.6% of multigrain.

Description

BEST MODE

[0033] In the following description, “mixture 1” refers to vegetables, seaweed, fish, and meat, and “mixture 2” refers to nuts and grains. Vegetables refer to minced garlic, onions, carrot, zucchini, shiitake mushroom, cabbage, spinach, paprika, and ground sesame. Seaweed refers to powdered seaweed and kelp. Fish refers to tuna and anchovy, and anchovy is powdered. Meat refers to beef and goat meat. Nuts refer to powdered peanuts and black bean. Grain refers to brown rice, barley, oat, and black bean. Here, the integrated porridge consists of 50% of vegetables, 2% of seaweed, 8.5% of fish, 8.2% of meat, 3.3% of nuts, and 28% of grains. With an allowable error of 20%, the ingredients range is set as 40 to 60% for vegetable, 1.6 to 2.4% for seaweed, 6.8 to 10.2% for fish, 6.6 to 9.8% for meat, 2.6 to 4% for nuts, and 22.4 to 33.6% for grains.

[0034] In order to carry out the invention, a preparing process and a manufacturing process are necessary. Important information for the process of preparing ingredients is provided and information for being careful not to lose contents of the ingredients is provided. Hereinafter, a process of preparing and manufacturing an integrated porridge will be described.

[0035] Here, the ingredients without restrictions on size are onions, spinach, and cabbage. The size of these three ingredients were restricted but there were cases in which the size limit was exceeded, so that the size of the above three ingredients will not be restricted. The meaning of cutting into small pieces used below refers to cutting the ingredients into sizes that are suitable for eating, like 0.2 to 1 cm size, and the size is limited to 2 cm.

[0036] Preparation of Ingredients 1. Kelp powder, seaweed powder, and anchovy powder are mixed at a ratio of 2:2:1 or 3:3:1 to make natural seasoning. (3:3:1 is recommended because of the components of ingredients)

[0037] Preparation of Ingredients 2. Canned tuna has fishy taste, so that the tuna broth is removed, the tuna is put in a frying pan and stir-fried over medium or low heat for about 5 minutes to remove the fishy smell as much as possible.

[0038] Preparation of ingredients 3. Water and beef (goat meat) are added in a bucket, the blood is drained 3 or 4 times every 3 to 4 minutes, and the meat is squeezed to remove any blood left over running water. The beef is cut into small pieces with 0.2 to 1 cm to remove grease, and the beef is stir-fried in a pan over low heat. When the beef is stir-fried, water and impurities will come out. At this time, the frying pan is tilted at an angle of 30 to 45 degrees to remove the impurities with a spoon. Continue cooking the beef until it is half or fully cooked, but the beef should not be burned.

[0039] Preparation of ingredient 4. Multigrain rice, which includes brown rice, barley, oat, and black bean is prepared in advance.

[0040] Preparation of ingredient 5. Prepare black bean powder.

[0041] Preparation of ingredient 6. Prepare peanut powder.

[0042] Preparation of ingredient 7. Garlic may be raw or frozen, but the garlic is ground in advance.

[0043] Preparation of ingredient 8. Cut carrots into small pieces of 0.2 to 1 cm.

[0044] Preparation of ingredient 9. Cut onions into small pieces of 0.2 to 1 cm.

[0045] Preparation of ingredient 10. Cut zucchini into small pieces of 0.2 to 1 cm.

[0046] Preparation of ingredient 11. Cut dried shiitake mushroom into small pieces of 0.2 to 1 cm using scissors.

[0047] Preparation of ingredient 12. Cut cabbage into small pieces of 0.2 to 1 cm.

[0048] Preparation of ingredient 13. Cut the root part of the spinach, separate it, and wash it with water 3˜4 times to remove sand. Put water in the pot, heat it, and blanch the spinach in the water heated between 30 and 45° C. for about 1 to 2 minutes. Wash the blanched spinach in cold water and remove the water to prepare the spinach.

[0049] Preparation of ingredient 14. Cut raw paprika into small pieces of 0.2 to 1 cm.

[0050] Preparation of ingredient 2. Prepare ground sesame seeds for good absorption by the human body.

[0051] All the preparing processes end.

MODE FOR CARRYING OUT THE INVENTION

[0052] The manufacturing process of cooking one serving of integrated porridge will be described below.

[0053] A total weight of ingredients, excluding water, is 246 to 364 g. The following ingredients are put in a pot: 5.6 to 8.4 g of natural seasoning, 20 to 30 g of tuna, 20 to 30 g of beef (goat meat), 70 to 100 g of multigrain rice, 4 to 6 g of black bean powder, 4 to 6 g of peanut powder, 3.2 to 4.8 g of minced garlic, 20 to 30 g of carrots, 20 to 30 g of onion, 20 to 30 g of zucchini, 6.4 to 9.6 g of shiitake mushroom, 20 to 30 g of cabbage, and 600 to 700 cc of water. The amount of water is appropriately adjusted with the naked eye. Then, turn on the heat, heat the mixture for about 10 to 20 minutes over medium heat, turn off the heat when fully cooked, stir it every 3 to 5 minutes, and put the finished porridge in a bowl. Immediately before eating, 20 to 30 g of spinach, 12 to 18 g of paprika, and 0.8 to 1.2 g of ground sesame are added, and the process of making the integrated porridge is finished.

[0054] The amount (g) of ingredients for the integrated porridge described above has been set based on the average daily nutrient intake level, so that if the range of the ingredients for the integrated porridge is arbitrarily reduced, the average daily nutrient intake level is not met, and if the range of the ingredients for the integrated porridge is arbitrarily increased, the average daily nutrient intake level is exceeded. The selection process of ingredients will be described and the reason and the ground will be explained. First, the 2015 standard for nutrition intake for Koreans has been considered to set the standard for one serving at 421 to 631 kcal, and the amount of ingredients has been adjusted and selected using the nutritional value program. Second, taste and color are used for the choice. Third, the amount of ingredients is selected based on the existing integrated porridge with a ratio of 7:3. Here, 7 is the ratio of mixture 1, and 3 is the ratio of mixture 2.

[0055] Ratio of natural seasoning made by mixing kelp powder, seaweed powder, and anchovy powder. 5.6 to 8.4 g of natural seasoning. See Table 4

TABLE-US-00004 TABLE 4 Kelp Seaweed Anchovy Powder (g) Powder (g) Powder (g) Test Results (one serving) 1 1 1 Kelp and seaweed don't taste good. Eliminated from choice 2 2 1 Natural seasoning, selected for use 3 3 1 Natural seasoning, selected for use 4 4 1 Color of porridge changed green, Eliminated from choice 2 2 2 Tastes salty, Eliminated from choice 2 2 3 Too salty, Eliminated from choice 3 3 2 Tastes salty, Eliminated from choice

[0056] The ratio for natural seasoning is decided as 2:2:1 and 3:3:1. The overall ratio is changed based on the average daily nutrient intake standard, 7 g is selected for use. An allowable error is applied to be determined as 5.6 to 8.4 g.

[0057] 20 to 30 g of tuna, 20 to 30 g of beef. See Table 5

TABLE-US-00005 TABLE 5 Tuna Beef (g) (g) Test Results (1 serving) 10 10 Couldn't taste flavor of ingredients, Eliminated from choice 20 20 Could taste flavor of ingredients, selected for use 30 30 Could taste flavor of ingredients, selected for use

[0058] The average daily nutrient intake standard is applied to set the composition ratio of the ingredients as 7:3 ratio. 20 g and 30 g are selected for use based on the flavor of food, and the median value of 25 g is determined. An allowable error is applied to be determined as 20 to 30 g.

[0059] 70 to 100 g of multigrain rice, 4 to 6 g of black bean powder, 4 to 6 g of peanut powder. See Table 6.

TABLE-US-00006 TABLE 6 Multigrain Black Bean Peanut Rice (g) Powder (g) Powder (g) Test Results (one serving) 70 to 100 9 to 10 9 to 10 Gas is generated in the body. Eliminated from choice 70 to 100 7 to 8  7 to 8  Gas is generated in the body. Eliminated from choice 70 to 100 4 to 6  4 to 6  Gas is not generated in the body. Selected for use

[0060] The unit for multigrain rice was changed to 10, and 70˜100 g is determined selected for use by applying the average daily nutrient intake level. 4 to 6 g of black bean powder and peanut powder are selected so as not to generate gas. A median value of 5 g is selected and an allowable error is applied thereto to be determined as 4 to 6 g.

[0061] 3.2 to 4.8 g of minced garlic. See Table 7

TABLE-US-00007 TABLE 7 Minced Garlic (g) Test Results (1 serving) 1 to 2 Amount of garlic is insufficient for amount of porridge. Eliminated from choice 3 to 4 Amount of garlic is just right for the amount of porridge. Selected for use

[0062] It is first intended to choose 1 or 2 pieces of garlic. However, since some garlic sizes are small and the other sizes are big and the deviation of one piece is big, minced garlic weighed in grams is selected instead. 3 to 4 g of minced garlic is chosen, and 4 g is the final decision and an allowable error is applied thereto to be determined as 3.2 to 4.8 g.

[0063] 20 to 30 g of carrot, 20 to 30 g of onion, 20 to 30 g of zucchini, and 20 to 30 of cabbage. See Table 8

TABLE-US-00008 TABLE 8 Carrot Onion Zucchini Cabbage (g) (g) (g) (g) Test Results (one serving) 10 10 10 10 Vegetables do not taste good. Eliminated from choice 20 20 20 20 Taste of vegetables is just right. Selected to use 30 30 30 30 Taste of vegetables is just right. Selected to use

[0064] The taste of vegetables is just right to select 20 g and 30 g of vegetable by means of the experiment and the median value of 25 g is selected to be used. An allowable error is applied thereto to be determined as 20 to 30 g.

[0065] 6.4 g to 9.6 g of shiitake mushroom. See Table 9

TABLE-US-00009 TABLE 9 Shiitake Mushroom (g) Test Results (1 serving) 16 to 20 Too much mushroom, makes taste disgusting. Eliminated from choice 11 to 15 Too much mushroom, makes taste disgusting. Eliminated from choice  5 to 10 Amount of mushroom is just right. Selected to use

[0066] 5˜10 g of mushroom is chosen as an appropriate amount and 8 g of the median value is determined. Allowable error is applied to be determined as 6.4 to 9.6 g.

[0067] 600 to 700 cc of water 600˜700 cc. See Table 10

TABLE-US-00010 TABLE 10 Water (cc) Test Results (one serving) 500 When cook is performed with the ingredients, there is no water and ingredients burn when cooked. Eliminated from choice 600 Water is visible after cooking with ingredients. Selected for use 700 Water is visible after cooking with ingredients. Selected for use

[0068] Since some of the ingredients such as mushrooms, seaweed, and kelp absorb water and water evaporate during cooking, the amount of water used needs to be adjusted as needed. 600˜700 cc of water is selected to be used.

[0069] 20 to 30 g of spinach, 12 to 18 g of paprika, 0.8 to 1.2 g of ground sesame. See Tables 11 and 12

TABLE-US-00011 Spinach (g) Paprika (g) Test Results (1 serving) 10  1 to 10 Not enough to eat. Eliminated from choice 20 11 to 20 Enough to eat. Selected to use 30 21 to 30 Enough to eat. Selected to use

TABLE-US-00012 Ground Sesame (g) Test Results (one serving) 1 Enough to eat. Selected to use 2 Enough to eat. Could be used 3 Enough to eat. Could be used

[0070] 20 g and 30 g of spinach is selected to be used, so the median value of 25 g is chosen for use and an allowable error is applied thereto to be determined as 20 to 30 g. 11 to 30 g of paprika is available, 15 g is chosen for use and an allowable error is applied thereto to be determined as 12 to 18 g. 1 g, 2 g, and 3 g of minced sesame are all available, but 1 g is selected to be used and an allowable error is applied thereto to be determined as 0.8 to 1.2 g.

[0071] The description of the selection of ingredients for integrated porridge ends.

INDUSTRIAL APPLICABILITY

[0072] The integrated porridge may be manufactured in an existing porridge production facility and has industrial applicability.