KR100814900B1 - How to Make Tuna Extract - Google Patents
How to Make Tuna Extract Download PDFInfo
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- KR100814900B1 KR100814900B1 KR1020070084907A KR20070084907A KR100814900B1 KR 100814900 B1 KR100814900 B1 KR 100814900B1 KR 1020070084907 A KR1020070084907 A KR 1020070084907A KR 20070084907 A KR20070084907 A KR 20070084907A KR 100814900 B1 KR100814900 B1 KR 100814900B1
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- tuna
- extract
- garlic
- perilla
- root
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- 235000004347 Perilla Nutrition 0.000 claims abstract description 14
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
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- 238000009835 boiling Methods 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 238000007598 dipping method Methods 0.000 claims 1
- JJWSNOOGIUMOEE-UHFFFAOYSA-N Monomethylmercury Chemical compound [Hg]C JJWSNOOGIUMOEE-UHFFFAOYSA-N 0.000 abstract description 13
- 230000003908 liver function Effects 0.000 abstract description 8
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- 206010012601 diabetes mellitus Diseases 0.000 abstract description 7
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- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 4
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- 235000017443 Hedysarum boreale Nutrition 0.000 abstract 2
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- 241001106041 Lycium Species 0.000 abstract 2
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 abstract 2
- 244000010000 Hovenia dulcis Species 0.000 abstract 1
- 235000008584 Hovenia dulcis Nutrition 0.000 abstract 1
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- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 13
- 229910052753 mercury Inorganic materials 0.000 description 13
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- 238000011084 recovery Methods 0.000 description 6
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- 201000001320 Atherosclerosis Diseases 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- 239000000057 synthetic resin Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 244000235659 Rubus idaeus Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
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- 230000001093 anti-cancer Effects 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
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- 150000007523 nucleic acids Chemical class 0.000 description 1
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- 108020004707 nucleic acids Proteins 0.000 description 1
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- 229910052711 selenium Inorganic materials 0.000 description 1
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- 229960003080 taurine Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
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- 238000005406 washing Methods 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
Abstract
Description
본 발명은 참치 엑기스 제조방법에 관한 것으로서, 보다 상세하게는 인체에 해로운 참치의 수은 함유량을 현저하게 줄이고, 동맥경화, 당뇨병예방, 체지방 감소, 원기회복, 간기능 회복에 유용한 참치 엑기스 제조방법에 관한 것이다.The present invention relates to a tuna extract manufacturing method, and more particularly to a tuna extract manufacturing method useful for significantly reducing the mercury content of tuna harmful to the human body, arteriosclerosis, prevention of diabetes, body fat reduction, restorative recovery, liver function recovery will be.
참치는, 일반적으로 널리 알려진 바와 같이 뇌기능을 돕고 향암효과가 있는 DHA 성분이 풍부하고, 간장기능을 강화시키는 아미노산이 풍부하고, 동맥경화 및 고혈압(혈전)을 방지하는 불포화지방산(EPA)이 풍부하고, 빈혈을 예방하는 철분, 비타민B1, 및 B2가 풍부하고, 유아 영양대사 능력을 향상에 효과적인 비타민B6, 및 판토페산이 풍부하고, 아울러 칼륨, 아미노산 및 핵산이 풍부한 저칼로리 저지방 건강식품이다.Tuna, as is widely known, is rich in DHA, which helps brain function and has anticancer effects, is rich in amino acids that enhance liver function, and is rich in unsaturated fatty acids (EPA) that prevent atherosclerosis and high blood pressure (thrombosis). It is a low calorie low fat health food rich in iron, vitamin B1, and B2 that prevents anemia and effective in improving infant metabolism, and rich in potassium, amino acids, and nucleic acids.
그러나, 참치 등의 일부 어류 뱃살에서 함유되는 수은은 장기간 인체에 축적되는 성질 이 있는데, 수은이 인체 내에 장기간 축척되면 신경계통에 각종 질병을 유발하는 문제가 있었다.However, the mercury contained in some fish belly such as tuna has a property that accumulates in the human body for a long time, when mercury accumulates in the human body for a long time there was a problem causing various diseases in the nervous system.
특히, 수은은 산모, 태아, 유아 및 어린이에게 더욱 유해(有害)한 성분이라 고 할 수 있다.In particular, mercury can be said to be more harmful to mothers, fetuses, infants and children.
이러한 수은은, 무기 수은과 메틸 수은으로 나뉘는데 특히 산모, 태아, 유아 및 어린이에게 더욱 유해한 것은 메틸 수은이므로, 참치에 함유된 수은으로 인한 인체의 유해 유무는 총 수은 수치보다 메틸 수은 함유 수치가 중요하다고 할 수 있다.These mercury is divided into inorganic mercury and methyl mercury, which is especially harmful to mothers, fetuses, infants and children, so methyl mercury in tuna is more important than the total mercury level. can do.
현재 식품의약품안전청에서 설정한 참치의 수은 함유량에 대한 잔류 허용 기준치는, 참치(다랑어류와 새치류, 상어 등 심해성 어류 포함)의 경우 kg당 메틸 수은 함량을 1.0ppm 이하로 확정하고 있다. Residual acceptance criteria for the mercury content of tuna, currently set by the Korea Food and Drug Administration, have established a methyl mercury content of 1.0 ppm or less per kg for tuna (including deep-sea fish such as tuna, tuna and sharks).
즉, Kg당 1.0ppm이상 메틸 수은이 함유된 참치를 특히 산모, 태아, 유아 및 어린이 섭취하게 되면, 장기간 인체에 축척되어 신경계통의 각종 질병들을 유발하는 문제점이 있었다. That is, when the tuna containing methyl mercury containing 1.0 ppm or more per kilogram, especially maternal, fetus, infant and child intake, there is a problem that causes various diseases of the nervous system is accumulated in the human body for a long time.
따라서, 암을 방지하고 DHA, EPA, 셀레늄 성분, 타우린 성분, 비타민 A1, B1, D, E, 오메가6, 칼슘, 철분 등 인체에 유익한 필수 영양소를 다량 함유하고 있어 동맥경화, 당뇨병예방, 체지방 감소, 원기회복, 간기능 회복에 효과적이고 저렴하게 구입할 수 있는 건강식품인 참치를 일반인들이 섭취하기를 꺼려하는 문제점이 있는 것이 사실이다.Therefore, it prevents cancer and contains a large amount of essential nutrients that are beneficial to the human body such as DHA, EPA, selenium, taurine, vitamins A1, B1, D, E, omega 6, calcium, and iron, reducing arteriosclerosis, preventing diabetes, and reducing body fat. It is true that there is a problem that the general public is reluctant to eat tuna, a health food that can be effectively and inexpensively purchased to restore energy and restore liver function.
상술한 문제점을 해결하기 위해 안출된 본 발명의 목적은, 참치에 함유된 메틸 수은의 함량을 기준치 미만으로 현저하게 낮추고, 동맥경화, 당뇨병예방, 체지방 감소, 원기회복, 간기능 회복에 유용한 참치 엑기스 제조방법을 제공하는 데 있다.An object of the present invention devised to solve the above problems is to significantly lower the content of methyl mercury contained in tuna to less than the standard value, tuna extract useful for atherosclerosis, diabetes prevention, body fat reduction, refreshment, liver function recovery It is to provide a manufacturing method.
상기 목적을 달성하기 위해 안출된 본 발명에 따른 참치 엑기스 제조방법은, 참치를 찬물에 담궈 상기 참치의 핏물을 빼는 제1 단계와, 상기 제1 단계를 통해 핏물이 빠진 상기 참치를 한번 끊인 후, 각종 이물질 등이 제거되도록 세척하는 제2 단계 및 상기 제2 단계에서 세척한 참치에 대추, 쑥, 감초, 마늘, 구기자, 산수유, 복분자, 양파, 생강, 들깨, 황기, 당귀, 칡, 헛개나무, 오가피, 월계수 및 녹각을 함께 물에 첨가한 후 끓여서 참치 엑기스를 추출하는 제3 단계를 포함한다.Tuna extract manufacturing method according to the present invention devised to achieve the above object, the first step of immersing the tuna in cold water and draining the pit of the tuna, and after the first step to cut off the tuna through the first step, In the second step of washing to remove various foreign matters, and the tuna washed in the second step, jujube, mugwort, licorice, garlic, wolfberry, cornus, bokbunja, onion, ginger, perilla, Astragalus, Angelica, 칡, hut, The third step of extracting the tuna extract by adding the scallop, laurel and green rust together to water and then boil.
또한, 제1 단계는, 상기 참치는, 참치머리, 참치뼈, 참치고기 및 참치 머리뼈 중 어느 하나이고, 참치를 찬물에 담글 때 6시간 내지 8시간 가량 담그는 것을 특징으로 한다.In addition, the first step, the tuna, tuna head, tuna bone, tuna and tuna head bone is any one, characterized in that immersed in cold water for 6 hours to 8 hours.
또한, 상기 제3 단계는, 첨가되는 대추, 쑥, 감초, 마늘, 구기자, 산수유, 복분자, 양파, 생강, 들깨, 황기, 당귀, 칡, 헛개나무, 오가피, 월계수 및 녹각의 첨가 비율은, 생 참치 11Kg 및 물 20L 대비 대추 1Kg, 쑥 400g, 감초 300g, 마늘 300g, 구기자 300g, 산수유 300g, 복분자 600g, 양파 5Kg, 생강 300g, 들깨 400g, 황기 600g, 당귀 600g, 칡 1Kg, 헛개나무 600g, 오가피 600g, 월계수 300g 및 녹각 400 내지 500g의 비율인 것을 특징으로 한다.In addition, in the third step, the addition ratio of jujube, mugwort, licorice, garlic, wolfberry, cornus, bokbunja, onion, ginger, perilla, perilla, yellow pear, donkey, walnut, hollyhock, cucumber, laurel and green tea are added 11Kg of tuna and 20L of water Jujube 1Kg, mugwort 400g, licorice 300g, garlic 300g, Wolfberry 300g, Cornus 300g, Bokbunja 600g, Onion 5Kg, Ginger 300g, Perilla 400g, Astragalus 600g, Angelica 600g, 칡 1Kg, Dipper 600g, Ogapi It is characterized in that the ratio of 600g, laurel 300g and greenery 400 to 500g.
또한, 본 발명에 따른 참치 엑기스 제조방법은, 상기 제3 단계에서 18 내지 22시간 동안 끊이는 동안 발생되는 기름은 계속 제거하여 참치 엑기스를 추출하는 것을 특징으로 한다.In addition, the tuna extract manufacturing method according to the present invention, characterized in that the oil generated during the end of the 18 to 22 hours in the third step is continuously removed to extract the tuna extract.
본 발명은, 참치에 함유된 메틸 수은의 함량을 기준치 미만으로 현저하게 낮추어 동맥경화, 당뇨병예방, 체지방 감소, 원기회복, 간기능 회복에 유용한 참치 엑기스 제조방법을 제공할 수 있다.The present invention, by lowering the content of methyl mercury contained in tuna significantly below the reference level can provide a method for producing tuna extract useful for atherosclerosis, diabetes prevention, body fat reduction, rejuvenation, liver function recovery.
이하, 본 발명에 대해 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in detail.
본 발명은 참치 엑기스 제조방법에 관한 것으로, 참치에 함유된 메틸 수은의 함량을 식품의약품안전청에서 설정한 kg당 1.0ppm 이하로 낮추어 동맥경화, 당뇨병예방, 체지방 감소, 원기회복, 간기능 회복에 효과적인 참치 엑기스 제조방법을 제공한다.The present invention relates to a method of manufacturing tuna extract, lowering the amount of methyl mercury contained in tuna to 1.0 ppm or less per kg set by the Korea Food and Drug Administration, effective in atherosclerosis, diabetes prevention, body fat reduction, rejuvenation, liver function recovery Provided is a method for preparing a tuna extract.
본 발명에 따른 참치 엑기스는 다음의 4 단계에 의해 제조된다.Tuna extract according to the present invention is prepared by the following four steps.
단계1Step 1 : 참치의 핏물을 빼는 단계: Step to drain tuna
우선, 생 참치를 마련하는 것이 바람직하며, 참치는 참치머리, 참치뼈, 참치고기 및 참치 머리뼈 중 어느 하나를 사용할 수도 있으며, 참치 한 마리 전체를 사용할 수도 있다.First of all, it is preferable to prepare raw tuna, and tuna may use any one of tuna head, tuna bone, tuna fish and tuna head bone, or may use an entire tuna.
이어서, 생 참치 11Kg를 6시간 내지 8시간 가량 찬물에 담궈 상기 참치의 핏물을 빼는데, 이때 상기 참치의 핏물을 빼는 시간은 7시간인 것이 가장 바람직하다.Subsequently, 11Kg of raw tuna is soaked in cold water for about 6 hours to 8 hours to remove the tuna blood, wherein the time for removing the tuna blood is most preferably 7 hours.
상기 참치를 찬물에 담궈 핏물을 빼는 것은 상기 참치의 비린내를 어느 정도 제거하기 위함이다.Soaking the tuna in cold water to drain the fish is to remove some of the fishy fish.
단계2Step 2 : 참치를 세척하는 단계: Steps to wash tuna
상기 제1 단계를 통해 핏물이 빠진 참치를 한번 끊인 후, 각종 이물질 등이 제거되도록 세척한다.The first step is to cut off the tuna once the blood is missing, and to wash the various foreign matters and the like.
이는 후술할 제3 단계를 통해 엑기스를 추출할 때 불필요한 각종 이물질 등을 제거하기 위하여 세척하는 것이다.This is to wash to remove various foreign matters, etc. that are unnecessary when extracting the extract through the third step to be described later.
단계3Step 3 : 참치 : tuna 엑기스를Extract 추출하는 단계 Extraction steps
상기 제2 단계를 통해 세척된 참치에 대추, 쑥, 감초, 마늘, 구기자, 산수 유, 복분자, 양파, 생강, 들깨, 황기, 당귀, 칡, 헛개나무, 오가피, 월계수 및 녹각을 함께 물 20L에 첨가한 후, 18 내지 22시간 가량 끓여 참치 엑기스를 추출한다.Jujube, mugwort, licorice, garlic, wolfberry, corn oil, bokbunja, onion, ginger, perilla, perilla, ara, donkey, bamboo shoots, scabbard, scabbard, laurel and green rust in the tuna washed through the second step in water 20L After addition, boil for 18 to 22 hours to extract the tuna extract.
이때, 첨가되는 대추, 쑥, 감초, 마늘, 구기자, 산수유, 복분자, 양파, 생강, 들깨, 황기, 당귀, 칡, 헛개나무, 오가피, 월계수 및 녹각의 첨가 비율은, 생 참치 11Kg 대비 대추 1Kg, 쑥 400g, 감초 300g, 마늘 300g, 구기자 300g, 산수유 300g, 복분자 600g, 양파 5Kg, 생강 300g, 들깨 400g, 황기 600g, 당귀 600g, 칡 1Kg, 헛개나무 600g, 오가피 600g, 월계수 300g 및 녹각 400 내지 500g의 비율인 것이 바람직하다.At this time, the addition of jujube, mugwort, licorice, garlic, wolfberry, cornus, bokbunja, onion, ginger, perilla, Astragalus, Angelica, 칡, hollyhock, ogapi, laurel and green rust, the addition rate of raw tuna 11Kg jujube 1Kg, Mugwort 400g, Licorice 300g, Garlic 300g, Wolfberry 300g, Cornus 300g, Bokbunja 600g, Onion 5Kg, Ginger 300g, Perilla 400g, Astragalus 600g, Angelica 600g, 칡 1Kg, Raspberry 600g, Ogapi 600g, Laurel 300g and Green angle 400-500g It is preferable that it is the ratio of.
이때, 참치와 첨가되는 한약재들 18 내지 22시간 동안 끊이는 동안 발생되는 기름은 계속해서 제거하는 것이 바람직하다.At this time, it is preferable to continue to remove the oil generated during the tuna and the Chinese herbs added for 18 to 22 hours.
한편, 상기 참치와 첨가되는 한약재들의 배합비를 통해 18 내지 22시간 가량 끓이게 되면 참치의 함유된 메틸 수은의 함량이 현저하게 낮아진다.On the other hand, when boiled for about 18 to 22 hours through the compounding ratio of the tuna and the herbal medicines added, the content of methyl mercury contained in the tuna is significantly lowered.
또한, 상기 첨가되는 쑥과 양파는 참치의 비린내를 현저하게 제거하기 위함이다. In addition, the added mugwort and onion is to significantly remove the fishy smell of tuna.
상기 첨가되는 한약재들은 동맥경화, 당뇨병예방, 체지방 감소, 원기회복, 간기능 회복에도 물론 효과적인 성분이다.The medicinal herbs added are effective ingredients of arteriosclerosis, diabetes prevention, body fat reduction, rejuvenation, liver function recovery as well.
제4 단계: 참치 Fourth Step: Tuna 엑기스Extract 봉지를 제조하는 단계 Step of making bags
상기 제3 단계를 통해 추출된 엑기스를 소단위로 포장하는 합성수지재 봉지 에 넣어 밀봉한다.The extract extracted through the third step is sealed in a synthetic resin bag for packaging in small units.
이는, 상기 제3 단계를 통해 추출된 참치 엑기스가 유통과정에서 변질되는 것을 방지하기 위함이다. This is to prevent the tuna extract extracted through the third step from being deteriorated in the distribution process.
이하, 본 발명의 구성을 하기 실시예에서 더욱 상세히 설명하지만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니다.Hereinafter, the configuration of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples.
실시예1Example 1 : 본 발명에 따른 참치 Tuna according to the present invention 엑기스Extract 제조 Produce
우선, 생 참치를 마련하는데, 참치머리, 참치뼈, 참치고기 및 참치 머리뼈 중 어느 하나를 사용할 수도 있으며, 참치 한 마리 전체를 사용할 수도 있다.To begin with, raw tuna can be used either tuna head, tuna bone, tuna fish or tuna head bone, or a whole tuna.
이어서, 생 참치 11Kg를 6시간 내지 8시간 가량 찬물에 담궈 상기 참치의 핏물을 뺀다.Subsequently, 11 kg of fresh tuna is soaked in cold water for 6 to 8 hours to drain the tuna blood.
그 다음, 상기 핏물이 빠진 참치를 한번 끊인 후, 각종 이물질 등이 제거되도록 세척한다.Then, once the tuna drained tuna is cut once, and washed to remove various foreign matters.
그 다음, 상기 세척된 참치 11Kg 대비 대추 1Kg, 쑥 400g, 감초 300g, 마늘 300g, 구기자 300g, 산수유 300g, 복분자 600g, 양파 5Kg, 생강 300g, 들깨 400g, 황기 600g, 당귀 600g, 칡 1Kg, 헛개나무 600g, 오가피 600g, 월계수 300g 및 녹각 400 내지 500g의 비율로 물 20L에 함께 첨가한 후, 18 내지 22시간 가량 끓여 참치 엑기스를 추출한다.Then, compared with the washed tuna 11Kg jujube 1Kg, mugwort 400g, licorice 300g, garlic 300g, wolfberry 300g, cornus 300g, Bokbunja 600g, onion 5Kg, ginger 300g, perilla 400g, Astragalus 600g, Angelica 600g, 칡 1Kg, walnut tree 600g, 600g of Oga, 300g of laurel and 400-500g of greenery were added together to 20L of water, and then boiled for 18 to 22 hours to extract tuna extract.
이때, 참치와 첨가되는 한약재들 18 내지 22시간 동안 끊이는 동안 발생되는 기름은 계속해서 제거하는 것이 바람직하다.At this time, it is preferable to continue to remove the oil generated during the tuna and the Chinese herbs added for 18 to 22 hours.
그 다음, 상기 추출된 엑기스를 소단위로 포장하는 합성수지재 봉지에 넣어 밀봉한다.Then, the extracted extract is sealed in a synthetic resin bag for packaging in small units.
실험예1Experimental Example 1 : 본 발명에 따른 참치 Tuna according to the present invention 엑기스의Extract 수은 함량 Mercury content
본 발명에 따른 참치 엑기스의 수은 함량이 식품의약품안전청에서 설정한 참치의 수은 함유량에 대한 잔류 허용 기준치에 초과하는지 여부를 조사하고자 발명자들은 상기 실시예1을 통해 제조된 참치 엑기스의 수은 함량을 측정하였다.In order to investigate whether the mercury content of the tuna extract according to the present invention exceeds the residual acceptance criteria for the mercury content of the tuna set by the Food and Drug Administration, the inventors measured the mercury content of the tuna extract prepared in Example 1 above. .
조사방법으로는, 메틸 수은 함량이 Kg당 1.46ppm인 참치를 상기 실시예1을 통해 추출하였다.As a research method, the tuna having a methyl mercury content of 1.46 ppm per Kg was extracted through Example 1.
그 결과, 실시예1을 통해 추출된 참치 엑기스의 수은 함량은 Kg당 0.4ppm로 검출되었다.As a result, the mercury content of the tuna extract extracted in Example 1 was detected at 0.4 ppm per Kg.
즉, 식품의약품안전청에서 설정한 참치의 메틸 수은 함유량에 대한 잔류 허용 기준치를 Kg당 1.0ppm 이하인 것으로 규정하고 있기 때문에 본 발명에 따른 참치 엑기스 제조방법을 통해 상기 참치에 함유된 메틸 수은의 함량을 기준치 미만으로 낮추다고 할 수 있다.That is, since the residual allowance threshold for the methyl mercury content of tuna set by the Food and Drug Administration is defined as 1.0 ppm or less per Kg, the reference value of the methyl mercury contained in the tuna through the tuna extract manufacturing method according to the present invention is determined. It can be said that the lower.
따라서, 이상과 같은 실험에 의해, 본 발명에 따른 참치 엑기스 제조방법은,참치에 함유된 메틸 수은의 함량이 현저하게 낮추는 현저한 효과가 있다고 할 수 있다. Therefore, according to the above experiments, it can be said that the tuna extract production method according to the present invention has a remarkable effect of significantly lowering the content of methyl mercury contained in tuna.
Claims (4)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101891788B1 (en) * | 2017-12-12 | 2018-08-24 | (주)에스에이치인터내셔널 | How to Make Whole Tuna Sap |
| KR20220104506A (en) | 2021-01-18 | 2022-07-26 | 배은선 | Canned tuna containing chlorella extract and its manufacturing method |
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| KR950002617A (en) * | 1993-07-30 | 1995-02-16 | 오동빈 | Liquid seasoning composition based on tuna and its manufacturing method |
| KR20030090384A (en) * | 2002-05-23 | 2003-11-28 | 김춘자 | a |
| KR20060097509A (en) * | 2005-03-09 | 2006-09-14 | 김영진 | Development of high quality food material using tuna bone, a marine waste, and method of manufacturing health food using it |
| KR100650569B1 (en) | 2005-11-10 | 2006-11-29 | 주식회사 금호통상 | Preparation method for fish eatable a residual product and bone of fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950002617A (en) * | 1993-07-30 | 1995-02-16 | 오동빈 | Liquid seasoning composition based on tuna and its manufacturing method |
| KR20030090384A (en) * | 2002-05-23 | 2003-11-28 | 김춘자 | a |
| KR20060097509A (en) * | 2005-03-09 | 2006-09-14 | 김영진 | Development of high quality food material using tuna bone, a marine waste, and method of manufacturing health food using it |
| KR100650569B1 (en) | 2005-11-10 | 2006-11-29 | 주식회사 금호통상 | Preparation method for fish eatable a residual product and bone of fish |
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| KR101891788B1 (en) * | 2017-12-12 | 2018-08-24 | (주)에스에이치인터내셔널 | How to Make Whole Tuna Sap |
| KR20220104506A (en) | 2021-01-18 | 2022-07-26 | 배은선 | Canned tuna containing chlorella extract and its manufacturing method |
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