KR101033667B1 - Manufacturing method of eel soup using ripening dried radish leaves and health-supporting food using the same - Google Patents

Abstract

PURPOSE: A producing method of eel soup using aged dried radish leaves and health supplementary food using thereof are provided to improve the palatability of the eel soup by using soft aged radish leaves. CONSTITUTION: A producing method of eel soup using aged dried radish leaves comprises the following steps: mixing 100parts of water by weight, 5~15parts of eel bones by weight, and 5~10parts of seasoning by weight and boiling for 2~4hours to obtain a stock; aging dried radish leaves after soaking the leaves in water for 5~10days; and mixing 100parts of stock by weight, 60~100parts of eel flesh by weight, and 40~80parts of aged dried radish leaves by weight, and heating the mixture.

Description

Manufacturing method of eel soup using ripening dried radish leaves and health-supporting food using the same}

The present invention relates to a method for producing jang-tang and health supplement foods using the same. More specifically, low-calorie dietary fiber using aging siraegi is a lot of dietary fiber useful for health and can increase the degree of preference and the same It relates to a health supplement used.

Since eel is high in protein, high in calories and fat is unsaturated fatty acid, it is very popular as a stamina food, especially for men in summer, because it is recognized as the best food for preventing adult diseases such as high blood pressure, weak constitution, and refreshing.

Eel, which is recognized as a healthy food, contains a lot of vitamin A. Vitamin A is effective for promoting growth, restoring vision, maintaining skin and mucous membranes, and energizing agents. In addition, DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid) content is higher than other species. The benefits of DHA are good for hair, preventing dementia, and suppressing cancer. Therefore, herbal medicines and natural ingredients have been used since ancient times.

As such, eel is a functional food that has analgesic or wound healing and sterilization effect as well as a nutritional food, but has various useful values. However, the use of eel is used only as a nourishing tonic food. Some people tended to avoid this because of the simple way of using it, such as simmering, and because of the peculiar smell of eel.

In addition, eel has a high content of protein and unsaturated fatty acids useful for health, but has a high calorie problem.

Meanwhile, siraegi means dried leaves or radish of cabbage. Siraegi is a vegetable that contains nutrients such as vitamins. It is widely distributed in chlorophyll, which acts as a photosynthesis, and has a low content of sugar while having a high content of vitamins B1, B2, vitamin C, niacin and iron, and calcium. .

In addition, starch degrading enzyme (Diastase) component is contained, so Asians who consume starch are one of the health foods that promote digestion and have been consumed since ancient times. In particular, radish siraegi is a rich fiber food is known to be good for preventing adult diseases.

However, it is rich in vitamins but lacks protein and fat. In addition, since the siraegi is dried leaves, even when cooked soaked in water, there is a problem that the texture is rough and tough when ingested to reduce the preference.

The present invention was created to improve the above problems, by aging and using rich siraegi rich in vitamins and dietary fiber to soften the tissues of siraegi to improve the palatability and at the same time lower the calorie of food, and the method of producing eel tang useful for health The purpose is to provide supplements.

Method for producing an eel tang of the present invention for achieving the above object is a meat level ratio step of obtaining broth after mixing water and seasoning to the bone of the eel; A ripening step of dehydrating siraegi soaked in water and then ripening to ripen siraegi; And a cooking step of mixing and heating the eel meat and the aged siraegi in the broth.

The aging step is characterized in that to prepare the aging siraegi by mixing the siraegi in a weight ratio of 5: 1 and doenjang and stored for 5 to 10 days at 20 to 30 ℃ in Onggi.

In the meat level ratio step, it is characterized in that to prepare the broth by further mixing the Chinese herbal medicine, including mountain breeding, sign.

In the cooking step, the eel meat is obtained by mixing the raw eel meat with water and then heating it first, then removing the floated oil, immersing germanium balls and then heating it in a second time.

And the health supplement food of the present invention for achieving the above object contains a powder formed by concentrating and drying the eel tang prepared by the manufacturing method, characterized in that formed in any one of granules, pills, capsules .

The dietary supplement is characterized in that it further contains an essential oil extracted from the cause of death.

As described above, the present invention has been created to improve the above problems, by aging and using vitamins and dietary fiber-rich siraegi to soften the tissues of siraegi and soak the useful components of miso can improve the taste of jangetang.

In addition, it is expected to lower the calories of eel tang and increase the content of dietary fiber, which is effective in dieting and helps to promote health.

In addition, the health supplement of the present invention is formed of granules, pills, capsules, etc. so as to steadily take eel-tang beneficial to health and can be consumed anytime and anywhere by a simple method.

In addition, the sine essential oil extracted from the sine is expected to be effective in antibacterial and deodorant having a fragrance, can prevent rancidity and increase the long-term shelf life.

Hereinafter, a step-by-step description of the method for producing eel tang according to a preferred embodiment of the present invention.

1. Six-level ratio

At the level of meat level, water and seasonings are mixed with eel bones and boiled to obtain broth. To do this, first remove the flesh from the raw eel and soak the remaining head and torso in cold water for 2-3 hours to remove the blood.

Eel ( Anguilla) japonica (EEL) is a meat belonging to the eel family, which contains a large amount of vitamin A and contains a large amount of inorganic nutrients such as calcium, phosphorus and potassium. In Chinese medicine, eel controls tumors and kills worms, aching back or cold in the knees, not ulceration, pain in the legs, itching and itching It has been reported that it is effective for symptoms of unknown fever and swelling, and it is effective for diseases such as pulmonary tuberculosis and otitis media. In addition, the bones of the eel have been reported to be effective in colitis, dysentery, swelling, and crayfish.

Place the dehydrated eel bone in water and add seasoning. As an example, 5 to 15 parts by weight of eel bone and 5 to 10 parts by weight of eel are mixed with respect to 100 parts by weight of water. The seasoning can be used a variety of ingredients used to enhance the taste of food. For example, radishes, garlic, kelp, ginger, Japanese leek, red pepper, and perilla leaves can be used.

Put the bone, water, and seasonings of the eel in the pot and boil it until the thick broth is overdone for 2 to 4 hours. After boiling, the solids are filtered to prepare the broth.

Preferably, the broiler is prepared by further mixing the medicinal herbs in addition to the bone, water, and seasoning of the eel in the meat level ratio step. Herbal medicine includes mountain breeding and death. Herbal medicine mixes 0.1 to 0.5 parts by weight with respect to 100 parts by weight of water.

Mountain cultivation (山査 肉) is the fruit of the hawthorn seeded. Hawthorn ( Crataegus pinnatifida ) is also known as the locust tree. The broad leaf hawthorn ( var. Major ) has a large and shallow leaf, and has a fruit diameter of about 2.5 cm, and the narrow leaf hawthorn ( var. Psilosa ) has a narrow branched leaf . It is almost like a pinnate leaf, and the hairy sand ( var . Pubescens ) has a dense hair on the back of the leaf and the peduncle, and the leafy hawthorn ( for . Betulifolia ) does not split. In oriental medicine, mountain breeding is mainly used as dry stomach, suit, digestive, heart, and diuretic.

Sine (沙 仁 · 砂仁) used in the present invention means the seed of barn wheat. Amomum xanthoides ) is a herbaceous herbaceous plant , about 1m high, and leaves thin and long. Flowers bloom between spring and summer, fruits are yellowish red, and the shells are thick and crumpled. There are dozens of seeds in the fruit, which are used as herbal medicine called seeds. The main components of the cause of death are d-Camphor, d-Borneol, bornyl acetate, nerolidol, and nerolidol. There is this. The sine is black greyish brown, polyhedron, and contains essential oils with a distinctive aroma and taste.

The mountain breeding and sign can enhance the functionality and at the same time can effectively remove the fishy taste and aroma of the eel by the active ingredient extracted from the sign.

On the other hand, in addition to the mountain breeding and signing can be used to further include other herbal medicines. Herbal medicine that can be used with mountain breeding and signing is Baekchul (白 朮), medicinal herbs (山藥), Sansuyu (山茱萸), Baekbokyeong (白 茯 笭), Hwanggi (黄耆), cinnamon (두), Tofu (杜 沖) ), Pageokcheon (巴戟 天), breeding (肉 從 蓉), Danggui (當歸), Cheonggung (川芎), Baekjak (白 芍藥), Sukjihwang (Mature Jijihwang), ginseng (人蔘) and the like can be included. At this time, each herbal medicine may be used in a mixture of all the same weight ratio.

2. Ripening step

Next, in the ripening stage, siraegi are aged for a certain period.

Siraegi are soaked in cold water for 30 to 60 minutes, washed, and then squeezed out to dehydrate. Siraegi can be made from dried cabbage leaves or radish. Siraegi is rich in vitamin B1, B2, vitamin C, niacin and iron, calcium, and is rich in dietary fiber. The eel soup of the present invention containing siraegi is low in calories and high in dietary fiber is expected to help in the prevention of diet and adult diseases. In particular, it contains a glycosylating agent, Diaastase, which promotes digestion of starch.

Squeeze the dried siraegi and mix it with miso to mature. Specifically, the siraegi are mixed with soybean paste at a weight ratio of 5: 1 and aged at 20 to 30 ° C. in Onggi for 5 to 10 days.

Through the aging process as described above, siraegi can soften the tissue to improve the preference. In addition, through the ripening process, the nutritional ingredients of doenjang soaked in the siraegi can supplement the protein, fat lacking in the siraegi.

3. Cooking Step

When the aging process is completed, the aged siraegi, eel meat, broth mixed and heated to cook. At this time, 60 to 100 parts by weight of eel meat and 40 to 80 parts by weight of aged siraegi are mixed with 100 parts by weight of broth and heated to 100 ° C. to boil for about 2 to 8 minutes to prepare the eel soup of the present invention. Depending on your preference, you can add red pepper powder, perilla powder or salt in the cooking process.

The eel used in the cooking stage is separated from the bone in the meat level ratio. Alternatively, the raw eel meat separated from the bone is mixed with water and heated first, then the oil is removed and the germanium balls are soaked. This is to remove the oil extracted from the eel meat to reduce the taste. The first heated broth and germanium balls are added to the broth so that the weight ratio is about 10: 1. The oil in the broth is adsorbed onto the germanium ball through the secondary heating process. Along with this can reduce the fishy taste of eel.

Germanium balls are made from natural germanium ores. Germanium ore is a porous mineral that is known to have an excellent adsorption effect. Germanium ore is pulverized by ball milling, and then molded into a sphere having a diameter of 10 to 30 mm, and then calcined at 800 to 1000 ° C. to produce germanium balls.

The prepared eel tang can be made into a health supplement by freeze drying. Hereinafter, a health supplement using the eel tang will be described.

The dietary supplement of the present invention is formed of any one of granules, pills, capsules so as to steadily take eel tang very beneficial to health. Therefore, anytime, anywhere can be taken in a simple way.

In order to prepare health supplements, eel tang is first concentrated, dried, and then ground to make powder. As the concentration method, a reduced pressure concentration method can be used. For example, using a vacuum concentrator, it is concentrated at 40 ° C., 30 to 60 mmHg, to half the volume before concentration. And freeze-drying method can be used as a drying method. For example, the concentrated eel is frozen at -20 ° C and then dried using a freeze dryer. At this time, the pressure of the chamber of the freeze dryer is 0.4torr or less, trap temperature -50 ° C or less, and the heating plate temperature is dried at 40 ° C for 10 to 40 hours. After drying, the powder is ground using a grinder.

Next, the powder is formed into granules, rings, and capsules through a formulation process. As an example, the ring is manufactured by molding a ring of mung bean size in a general returning machine and then drying it in a hot air dryer. Add excipients to the powder during molding. As the excipient, glutinous rice paste, honey, syrup, and the like may be used. In addition, it may further contain other adhesives, spices, vitamins, carbohydrates and the like. Preferably the dietary supplement contains 20 to 90% by weight of the powder obtained from the eel.

Of course, it can be molded into a granule having a diameter of 0.5 to 1.5mm by using a granulator instead of a machine. In addition, the granules prepared may be extruded in appropriate amounts to form tablets or powders, or filled into capsules to produce capsules.

As another example of the dietary supplement of the present invention may contain 0.05 to 1.0% by weight of essential oil extracted from the sign with the powder freeze-dried eel tang.

Essential oils can be extracted from the sine obtained from the fruit of barn wheat according to the conventional essential oil extraction method. Essential oil extraction can be easily carried out by those skilled in the art. For example, there are steam distillation methods for producing essential oils at a temperature lower than the actual boiling point, compression for compressing oils to obtain essential oils, and supercritical extration (CO2 extraction). It doesn't happen.

An example of distillation extraction is to prepare a steam distillation apparatus consisting of two round flasks which can be heated from below and connected with a U-shaped glass tube in the middle, and then sintered finely sine and distilled water are put into one round flask and heated to 120 ° C. . At this time, it mixes with the ratio 80-120 weight part with respect to 100 weight part of distilled water. In the other round flask, diethyl ether was added and the temperature was heated to 40 ° C. After maintaining the heated state for 40 to 60 minutes, when the distilled liquid is collected in the U-shaped glass tube, the liquid is filtered through a filter paper and concentrated under reduced pressure at 32 ° C. for 30 minutes to remove diethyl ether to obtain an essential oil.

Sinus essential oil extracted from the sinus is expected to be effective in antibacterial, deodorant having a fragrance. In addition, the present invention containing sinus essential oils can prevent rancidity and increase long-term shelf life.

Hereinafter, the present invention will be described through examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

Example 1

5kg of eel head and torso were placed in a pot, 50 liters of water was poured, followed by 3.9kg of seasoning, followed by heating to 100 ° C. for 3 hours to prepare solid broth. 1.5kg radish, garlic 500g, kelp 300g, ginger 200g, green onion 700g, red pepper 500g, perilla leaf 200g was used as the seasoning.

Siraegi mixed with cabbage leaves and radish at the same ratio was soaked in cold water for 40 minutes, washed, and then squeezed out to drain. After squeezing the water, the siraegi was mixed with soybean paste at a weight ratio of 5: 1, put in an onggi, and stored at about 25 ° C. for 7 days to mature.

Eel meat 180g, aged siraegi 100g, perilla powder 20g was mixed with 200g of the prepared broth and then heated to 100 ° C. to boil for about 5 minutes to prepare eel soup.

Example 2

Eel tang was prepared in the same manner as in Example 1, but eel meat used in the cooking step was prepared as follows.

The raw fish sashimi was mixed with water at a weight ratio of 1: 5 and then boiled for 30 minutes to remove oil floating in the upper layer of the broth. Then, 500 g of germanium balls were added to 5 kg of the first boiled broth and boiled again for 20 minutes.

(Comparative Example)

Prepared eel tang in the same manner as in Example 1, but in the cooking step, siraegi was used to dehydrate after soaked in water without undergoing a aging process.

<Sensory test>

Hereinafter, the sensory test was performed on the eel eel prepared by the method of Examples 1 and 2 and Comparative Example of the present invention. The panel selected 15 trained inspectors from men and women in their 10s to 50s to evaluate the appearance, aroma, taste, and overall symbol of eel soup by the following 9-point scale method.

The results were examined by Duncan's multiple range test after the ANOVA test using SAS (Statistical Analysis System) using the least significant difference test at the 5% level.

The sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive Symbol Map Example 1 8.23 8.35 8.20 8.15 Example 2 8.20 8.61 8.74 8.52 Comparative example 8.18 6.69 5.35 6.87

Looking at the results of Table 1, there was no significant difference in appearance. And in the aroma and taste of eel tang the comparative example showed the lowest score, which can be seen that a significant difference when compared to the examples. Examples 1 and 2 may be due to the use of siraegi aged in miso to reduce the fishy smell and fishy taste of the eel compared to the comparative example containing the miso component in the eel. In addition, Example 2 was more protein-free than Example 1, resulting in a high score, which is presumably due to the reduction of the bad smell and grease by using germanium balls.

From this, it can be seen that the eel tang prepared according to the embodiment of the present invention, in particular, Example 2, greatly removes fishy smell and odor.

Although not shown in Table 1 above, in the case of the embodiments, in particular, the scores of women in all age groups were higher than those of men in the aroma and taste, and in teenagers and 20s, the scores of the scores were increased in comparison with other examples. Was high.

<Component Analysis Experiment>

The ingredients contained in 600g of eel eel according to Example 1 of the present invention were analyzed to determine whether they were nutritionally useful.

1. Analysis of general ingredients, minerals and vitamins

Analysis results of the general components, minerals, and vitamins of the sample of Example 1 are shown in Table 2 below.

General ingredient
moisture
(in g / 600g) protein
(in g / 600g) Fat
(in g / 600g) Ash
(in g / 600g) carbohydrate
(in g / 600g) fibrin
(in g / 600g) 563.70 19.76 6.13 6.95 1.02 3.25
Mineral Ca
(in mg / 600 g) Mg
(in mg / 600 g) Fe
(in mg / 600 g) Mn
(in mg / 600 g) K
(in mg / 600 g) Zn
(in mg / 600g) 131.22 67.06 4.57 1.33 748.78 1.44
vitamin Vitamin A
(In IU / 600g) Vitamin C
(in mg / 600 g) Vitamin E (in mg / 600g) - - - 24.14 4.37 0.21

Looking at the results of Table 2, the eel tang of the present invention was found to contain a large amount of fiber. In addition, the calorie analysis was found to be 138cal, which is much lower than the typical pork soup 400cal. Therefore, it is low in calories and rich in dietary fiber, which can be seen as effective in the diet.

In addition, it is expected to be rich in vitamins A and E, which will help to improve skin beauty and eyesight.

2. Amino Acid Analysis

To analyze the constituent amino acid, 0.5 g of the sample was weighed into an 18 ml test tube, 3 ml of 6 N HCl was added, and the test tube was sealed using a vacuum pump.

The sealed test tube is hydrolyzed for 24 hours in a heating block set at 121 ℃. After hydrolysis, the sample was removed with a rotary evaporator at 50 ° C and 40 psi. After 10 ml of sodium loading buffer, 1 ml of this was filtered through a membrane filter and quantitatively analyzed with an amino acid analyzer. 3 is shown.

Amino Acid (mg / 600g) sample Asp 1759.00 Thr 702.48 Ser 714.67 Glu 3739.08 Pro 972.46 Gly 1488.67 Ala 1122.30 Cys 220.14 Val 875.75 Met 389.76 Iso 789.05 Leu 1392.04 Tyr 451.87 Phe 822.43 His 1042.22 Lys 1272.35 Arg 1297.13
Total

19051.41

Looking at the results of Table 3, the amino acid content of the sample was high overall, the amino acid composition was found to be quantitatively and qualitatively excellent. It can be seen that the jangeotang of the present invention gives an important meaning of the increase of the essential amino acid content.

3. Fatty Acid Analysis

To analyze the fatty acids, 5 g of the sample is taken in a beaker and homogenized with blander (Waring Products, Inc.). 10 ml chloroform and 20 ml methanol were added thereto, and then homogenized again for about 2 minutes, and then injected into the 10 ml chloroform solution for about 30 seconds. Watman No. 1 Filter using filter paper, transfer the filtrate to a 50 ml measuring cylinder, wait until the layers separate for about 30 minutes, remove the upper layer (aqueous layer) when the two layers are separated, and add a little Na ₂ CO ₄ reagent to the lower layer. After completely removing the water by using a rotary evaporator completely remove the chloroform in the sample, dissolved in 5ml toluene only after the fat component was analyzed by GC by methylation treatment, the results are shown in Table 4 below.

Fatty acid (wt%) sample Myristic acid (C14: 0)) 1.98 Palmitic acid (C16: 0) 16.74 Heptadecanoic acid (C17: 0) - Stearic acid (C18: 0) 3.87 Arachidic acid (C20: 0) 0.15
Saturated fatty acid

22.74 Myristoleic acid (C14: 1) 0.19 Palmitoleic acid (C16: 1) 2.79 Oleic acid (C18: 1n9c) 55.72 cis-11-Eicosenoic acid (C20: 1) 0.43 Erucic acid (C22: 1n9) 0.14
Monounsaturated fatty acids

59.27 Linoleic acid (C18: 2n6c) 8.64 cis-11,14-Eicosadienoic acid (C20: 2) 0.13 cis-13.16-Docosadienoic acid (C22: 2) 0.15 r-Linolenic acid (C18: 3n6) 0.14 Linolenic acid (C18: 3n3) 3.04 Eicosatienoic acid (C20: 3n3) 0.14 EPA (C20: 5n3) 3.11 DHA (C22: 6n3) 2.64
Polyunsaturated fatty acids

17.99

Looking at the results of Table 4, the fatty acids of the sample is high in the content of essential fatty acids and unsaturated fatty acids, such as oleic acid, linoleic acid, linolenic acid, EPA, DHA, which lowers the concentration of blood cholesterol, promotes brain growth and heart disease In addition, the effects of preventing atherosclerosis, thrombosis, and high blood pressure can help prevent adult diseases.

In the above, the present invention has been described with reference to one embodiment, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (6)

delete delete delete 5 to 15 parts by weight of eel bone and 5 to 10 parts by weight of eel with respect to 100 parts by weight of water and then boiled for 2 to 4 hours to obtain a broth;
Dehydration of the siraegi soaked in water and mixed with a miso and a weight ratio of 5: 1 to prepare a ripening siraegi by storing for 5 to 10 days at 20 to 30 ℃ in Onggi;
Includes 60 to 100 parts by weight of eel meat with respect to 100 parts by weight of the broth and 40 to 80 parts by weight of the aged siraegi and cooking step for heating;
Prepare the broth by further mixing the medicinal herbs containing mountain breeding and sign in the meat level ratio step,
In the cooking step, the eel meat is prepared by mixing the raw eel meat with water and then heating it first and then removing the floated oil. Concentrated eel tang prepared by the manufacturing method of claim 4 containing the powder formed by drying, and health supplement food, characterized in that formed in any one of granules, pills, capsules. 6. The dietary supplement of claim 5, wherein the dietary supplement further contains essential oils extracted from the cause of death.