KR100352625B1 - Method of manufacturing horse extract - Google Patents
Method of manufacturing horse extract Download PDFInfo
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- KR100352625B1 KR100352625B1 KR1020000014836A KR20000014836A KR100352625B1 KR 100352625 B1 KR100352625 B1 KR 100352625B1 KR 1020000014836 A KR1020000014836 A KR 1020000014836A KR 20000014836 A KR20000014836 A KR 20000014836A KR 100352625 B1 KR100352625 B1 KR 100352625B1
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- 239000000284 extract Substances 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 241000283086 Equidae Species 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 5
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 4
- 240000002045 Guettarda speciosa Species 0.000 claims abstract description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 4
- 239000004744 fabric Substances 0.000 claims abstract description 4
- 229940010454 licorice Drugs 0.000 claims abstract description 4
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 4
- 239000011593 sulfur Substances 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 238000012856 packing Methods 0.000 claims abstract 2
- 241000723346 Cinnamomum camphora Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 3
- 240000006079 Schisandra chinensis Species 0.000 claims description 3
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 3
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 2
- 244000213382 Nymphaea lotus Species 0.000 claims description 2
- 235000010710 Nymphaea lotus Nutrition 0.000 claims description 2
- 229960000846 camphor Drugs 0.000 claims description 2
- 229930008380 camphor Natural products 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 241000411851 herbal medicine Species 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract description 3
- 240000003291 Armoracia rusticana Species 0.000 abstract description 2
- 235000011330 Armoracia rusticana Nutrition 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 239000012744 reinforcing agent Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000002781 deodorant agent Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 239000012779 reinforcing material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000001508 sulfur Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 description 1
Classifications
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
중량기준으로 말의 가식부분 75내지 85%, 당귀 6 내지 8%, 숙지황 3 내지 7%, 영지 2 내지 4%, 생강 2.5 내지 3.5%, 대추 1.0 내지 1.5% 및 감초 0.5 내지 1.5%의 재료를 선별 세척하여 준비하는 단계; 상기 재료의 2 내지 6배에 해당하는 물을 가하여 100∼150℃의 온도에서 10시간 내지 36시간 증숙하는 단계; 상기 증숙하는 단계에서 생긴 증숙물을 여과포를 통하여 여과시키는 단계; 및 이 여과물을 포장하는 단계를 포함하는 말 엑기스의 제조방법에 관한 발명으로, 생산된 말을 주재료로 하는 엑기스는 말 자체의 한의학적 효과와 보강재로 들어간 한약재의 효과가 상승작용을 일으켜서 건강에도 효과가 있고, 말의 누린내를 제거하여 말 식품에 대한 선호도를 증가시킬 수 있을 뿐 아니라 포장 제조하여 공산품화 및 간편하게 먹을 수 있는 즉석식품화를 함과 동시에 보관이 용이하고, 양질의 맛을 지니는 건강식품으로 이용할 수 있다.On the basis of the weight of 75 to 85% of the decorative parts of horses, Angelica 6 to 8%, Sukji sulfur 3 to 7%, ganoderma lucidum 2 to 4%, ginger 2.5 to 3.5%, jujube 1.0 to 1.5% and licorice 0.5 to 1.5% Preparing by selective washing; Adding water corresponding to 2 to 6 times of the material and steaming for 10 to 36 hours at a temperature of 100 to 150 ° C; Filtering the steam resulting from the steaming step through a filter cloth; And the invention relates to a method of manufacturing a horse extract comprising the step of packing the filtrate, the extract of the horses produced as a main ingredient is the effect of the Chinese herbal medicine effect of the horse itself and the reinforcing agent effect synergistic effect on health In addition to increasing the preference for horse food by removing horseradish of horses, it is also easy to store and produce high-quality tastes while making instant foods that can be industrialized and easily eaten by manufacturing packaging. Can be used as
Description
본 발명은 간편하게 먹을 수 있도록 하기 위한 말을 주재료로 한 엑기스의 제조방법에 관한 것이다.The present invention relates to a method for producing an extract containing a horse as a main ingredient for easy eating.
더욱 상세하게는 제주도의 말 목장에서 사육한 말의 가식부분에 여러 가지 한약재를 첨가하여 물과 함께 가열한 후 순수 엑기스만을 추출하여 여과, 살균과정을 거쳐 포장에 이르는 말을 주재료로 하는 엑기스의 제조방법에 관한 것이다.More specifically, a variety of herbal medicines are added to the decorative parts of horses raised in a horse ranch in Jeju Island, heated together with water, extracted only pure extracts, filtered and sterilized, and the production of extracts mainly made from horses to packaging. It is about a method.
본초강목에 따르면 말고기는 남자의 음위증을 치료하는데 의지를 강하게 하고 정(精)을 도우며 살찌게 하고 든든해지게 하며 아이를 낳게 하며, 힘줄과 뼈를 자라게 하고 허리와 등뼈를 든든하게 하며 몸이 건강해지게 한다고 기재되어 있다.According to the herbaceous horse, horse meat strengthens the willingness to treat men's vulgaris, helps jeong, improves fat and makes children, gives birth to children, strengthens tendons and bones, makes waist and spine healthy and makes the body healthy. It is described.
일반적으로 말고기의 식용방법은 말고기를 회로 하여 먹거나 말려서 먹는 경우가 대부분이다.In general, the method of eating horse meat is mostly eaten by eating horse meat or dried food.
그러나, 말고기는 부패되기가 쉬어서, 비록 냉장보관을 하더라도 장기간 보관이 어려워 보존성의 문제를 가지고 있었다.However, horse meat is easily decayed, and even though it is refrigerated, it is difficult to store it for a long time, so it has a problem of conservation.
또한 말고기는 그 특유의 누리내의 제거가 쉽지 않아서 비위가 약한 사람은 먹기가 어려운 문제점이 있으므로 일반적인 식용방법은 많은 문제를 가지고 있었다.In addition, the horse meat is not easy to remove the peculiar Nuri, so weak people have a problem that is difficult to eat general eating method had a lot of problems.
본 발명은 상기한 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 말을 여러 가지 한약재와 혼합시킴으로 말과 한약재의 약성과 맛에 있어서 그 효과를 증진시켜 약용식품으로서 말의 식용으로의 이용을 꾀하며, 오래 보관해도 변질되지 않음과 동시에 맛에 있어서 거부감이 없고, 간편하게 먹을 수 있으며, 보관을 용이하게 할 수 있는 건강식품으로서의 말 엑기스 제조방법을 제공하는 것이다.The present invention has been made to solve the above problems, the object of the present invention is to mix the horses with various herbal medicines to enhance the effect on the weakness and taste of horses and herbal medicines to use the edible food as a medicinal food It is intended to provide a method for producing horse extract as a health food that does not deteriorate even when stored for a long time and has no objection to taste, can be easily eaten, and can be easily stored.
상기한 목적 달성하기 위하여, 본 발명은 중량기준으로 말의 가식부분 70내지 80%, 당귀 5 내지 7%, 숙지황 1 내지 5%, 오미자 2 내지 4%, 백련초 1 내지 2%, 녹나무 1 내지 2%, 영지 2 내지 4%, 생강 4.5 내지 6.5%, 대추 1.0 내지 1.5% 및 감초 0.5 내지 1.5%의 재료를 선별 세척하여 준비하는 단계; 상기 재료의 2 내지 6배(바람직하게는 3 내지 5배)에 해당하는 물을 가하여 100∼150℃(바람직하게는 100∼125℃)의 온도에서 10시간 내지 36시간 (바람직하게는 12시간 내지 24시간) 증숙하는 단계; 상기 증숙하는 단계에서 생긴 증숙물을 여과포를 통하여 여과시키는 단계; 및 이 여과물을 포장하는 단계를 포함하는 말 엑기스의 제조방법을 제공한다.In order to achieve the above object, the present invention is 70 to 80% of the decorative portion of horses by weight, Angelica 5 to 7%, Sukji sulfur 1 to 5%, Schisandra chinensis 2 to 4%, White lotus 1 to 2%, camphor 1 to 2 Preparing by selectively washing the materials of%, Ganoderma lucidum 2-4%, ginger 4.5-6.5%, jujube 1.0-1.5% and licorice 0.5-1.5%; 10 to 36 hours (preferably 12 hours to) at a temperature of 100 to 150 캜 (preferably 100 to 125 캜) by adding water corresponding to 2 to 6 times (preferably 3 to 5 times) of the material. 24 hours) steaming; Filtering the steam resulting from the steaming step through a filter cloth; And it provides a method for producing a horse extract comprising the step of packaging the filtrate.
상기의 재료 중 숙지황, 영지, 생강은 한정한 양 이하에서는 누린내의 제거 효과가 떨어지며, 또한 적정량을 넘으면 자체의 쓴맛이나 특유의 향 때문에 오히려제품의 선호도가 떨어지므로 위에서 한정한 양이 적당하다.Sukji sulfur, ganoderma lucidum, ginger of the above materials is less than the limited amount of deodorant effect is reduced, and if the amount exceeds the appropriate amount rather than the limit of the product because of its own bitter taste or peculiar aroma is limited is suitable.
또한 상기에서 포장하는 단계 바로 전에 100℃ 부근에서 살균하는 단계를 포함할 수 도 있다.It may also include a step of sterilization near 100 ℃ just before the step of packaging in the above.
또한 본 발명의 말을 제주도 목장에서 사육하는 말을 사용하였다.In addition, the horse of the present invention was used to breed horses in the ranch Jeju Island.
이하 본 발명을 실시예를 통하여 상세하게 설명한다.Hereinafter, the present invention will be described in detail through examples.
본 실시예에서 모든 %는 중량을 의미한다.In this example all% means weight.
실시예Example
물에 담가서 피 등을 제거한 말고기와 뼈 부분 75%과 당귀 6%, 숙지황 3%, 오미자 3%, 백련초 1.5%, 녹나무 1.5%, 영지 3%, 생강 5%, 대추 1% 및 감초 1%의 중량비로 재료를 선별 세척한 후, 상기의 재료에 4배에 해당하는 중량의 물과 혼합하여 밀폐용기에 넣은 다음 1.5기압 121℃에서 3시간 동안 엑기스를 추출한 다음 계속하여 97℃에서 7시간 동안 우려낸 후, 다시 1.5기압 121℃에서 2시간 동안 가열하여 증숙물을 얻게 된다. 이 증숙물을 보조탱크로 이송하여 5 내지 7시간 농축시켜 순수한 엑기스를 얻은 후 여과포를 통하여 여과시킨 다음 100℃에서 살균하여 100㎖단위로 질소가스나 이산화탄소가스 등의 불활성가스 충전 포장용기로 밀폐 포장하여 완제품을 제조하였다.75% of horse meat and bones removed from blood and bones, 6% of Angelica, 3% of Sukji, 3% of Schizandra chinensis, 3% of Schisandra chinensis, 1.5% of camphor tree, 1.5% of camphor tree, 3% of ganoderma lucidum, 5% of ginger, 1% of jujube and 1% of licorice After the material was washed by weight ratio, the mixture was mixed with water of 4 times the weight of the above material and placed in an airtight container, followed by extracting the extract at 1.5 at 121 ° C. for 3 hours, and then stirring at 97 ° C. for 7 hours. After that, the resultant is heated again at 1.5 at 121 ° C. for 2 hours to obtain a steam. The steamed product was transferred to an auxiliary tank, concentrated for 5 to 7 hours to obtain a pure extract, filtered through a filter cloth, sterilized at 100 ° C, and sealed in an inert gas filled container such as nitrogen gas or carbon dioxide gas in 100 ml units. To produce a finished product.
비교예 1Comparative Example 1
말을 구워서 말고기 요리를 만들었다.Baked horse made a horse meat dish.
비교예 2Comparative Example 2
한약재를 혼합하지 않고 순수 말고기만의 단일 추출물을 상기 실시예와 동일한 방법으로 제조하였다.A single extract of pure horse meat was prepared in the same manner as in the above example without mixing the herbal medicines.
(관능검사)(Sensory test)
상기의 실시예 및 비교예에서 만들어진 제품을 관능검사를 실시하였다. 검사항목으로는 제품에 대한 선호도, 누린내 제거에 대한 것을 검사하였고, 관능검사요원으로는 남자 20명 여자 10명 모두 30명을 선정하여 매우 좋음 5점, 좋음 4점, 보통 3점, 나쁨 2점 및 매우 나쁨 1점으로 하여 평균을 내어 계산하였다.Sensory tests were carried out on the products made in the above Examples and Comparative Examples. As for the test items, we examined the preferences of products and elimination of unpleasant smell, and as a sensory tester, 30 men from 20 men and 10 women were selected. Very good 5 points, good 4 points, normal 3 points, and bad 2 points And very poor, 1 point was averaged and calculated.
(보존성 실험)(Preservation experiment)
상온(25℃)과 37℃에서 보존성 실험을 한 결과 상온에서는 12개월 지나도 맛에 이상이 없었으며, 37℃에서는 10개월까지는 이상이 없었으나, 그 후에는 약간 맛이 떨어지는 것으로 미루어보아 10개월까지 보관이 가능한 것으로 사료된다. 따라서 이 정도의 보존성을 가진다면, 장기 유통에도 문제가 없다는 것을 알 수 있었다.The preservation test at room temperature (25 ℃) and 37 ℃ showed no taste abnormality even after 12 months at room temperature and no abnormality until 10 months at 37 ℃, but after that it tasted slightly deteriorated until 10 months. It is considered to be possible to store. Therefore, if it has such a shelf life, it turns out that there is no problem in long-term distribution.
본 발명에 의하여 생산된 말을 주재료로 하는 엑기스는 말 자체의 한의학적 효과와 보강재로 들어간 한약재의 효과가 상승작용을 일으켜서 건강에도 효과가 있고, 말의 누린내를 제거하여 말 식품에 대한 선호도를 증가시킬 수 있을 뿐 아니라 포장 제조하여 공산품화 및 간편하게 먹을 수 있는 즉석식품화를 함과 동시에 보관이 용이하고, 양질의 맛을 지니는 건강식품으로 이용할 수 있다.The extract produced by the present invention as a main ingredient extract is synergistic effect of the herbal medicine effect of the horse itself and the effect of the herbal medicine entered into the reinforcing material is effective in health, and remove the horseradish of the horse to increase the preference for horse food Not only can it be manufactured and manufactured as a ready-to-eat food product that can be industrialized and easily eaten, and can be easily stored and used as a health food having a good taste.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000014836A KR100352625B1 (en) | 2000-03-23 | 2000-03-23 | Method of manufacturing horse extract |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000014836A KR100352625B1 (en) | 2000-03-23 | 2000-03-23 | Method of manufacturing horse extract |
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| Publication Number | Publication Date |
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| KR20010089854A KR20010089854A (en) | 2001-10-12 |
| KR100352625B1 true KR100352625B1 (en) | 2002-09-12 |
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| KR1020000014836A KR100352625B1 (en) | 2000-03-23 | 2000-03-23 | Method of manufacturing horse extract |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20020034655A (en) * | 2000-11-02 | 2002-05-09 | 이애란 | Healthy drinks based on rabbit meat and its manufacturing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5894369A (en) * | 1981-11-26 | 1983-06-04 | Kinjirushi Wasabi Kk | Preparation of processed edible meat product |
| JPS6049775A (en) * | 1983-08-29 | 1985-03-19 | Sanyuu Shoji Kk | Production of nutrient food |
| JPS62208255A (en) * | 1986-03-08 | 1987-09-12 | Masaji Tajiri | Production of minced horsemeat |
| KR950002626A (en) * | 1993-07-26 | 1995-02-16 | 김영두 | Health food manufacturing method using black goat |
-
2000
- 2000-03-23 KR KR1020000014836A patent/KR100352625B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5894369A (en) * | 1981-11-26 | 1983-06-04 | Kinjirushi Wasabi Kk | Preparation of processed edible meat product |
| JPS6049775A (en) * | 1983-08-29 | 1985-03-19 | Sanyuu Shoji Kk | Production of nutrient food |
| JPS62208255A (en) * | 1986-03-08 | 1987-09-12 | Masaji Tajiri | Production of minced horsemeat |
| KR950002626A (en) * | 1993-07-26 | 1995-02-16 | 김영두 | Health food manufacturing method using black goat |
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| KR20010089854A (en) | 2001-10-12 |
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