KR101098494B1 - 홍삼추출액과 솔잎추출액을 함유하는 굴비 제조방법 - Google Patents
홍삼추출액과 솔잎추출액을 함유하는 굴비 제조방법 Download PDFInfo
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- KR101098494B1 KR101098494B1 KR1020080132932A KR20080132932A KR101098494B1 KR 101098494 B1 KR101098494 B1 KR 101098494B1 KR 1020080132932 A KR1020080132932 A KR 1020080132932A KR 20080132932 A KR20080132932 A KR 20080132932A KR 101098494 B1 KR101098494 B1 KR 101098494B1
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- red ginseng
- extract
- pine needle
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
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Images
Classifications
-
- 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
-
- 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
-
- 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
- A23V2250/2124—Ginseng
Abstract
Description
시료 | 중금속 (ppm) | 적합여부 | ||
납 (Pb) | 카드늄 (Cd) | 수은 (Hg) | ||
실시예 | 0.1 | N.D | N.D | 적합 |
비교예 | 0.09 | N.D | N.D | 적합 |
대조구 | 0.1 | 0.04 | N.D | 적합 |
시료 | 구분 |
머리 | 몸통 | 꼬리 | ||||||
0일 | 4일 후 | 8일 후 | 0일 | 4일 후 | 8일 후 | 0일 | 4일 후 | 8일 후 | ||
실시예 | 강도 | 2,820 | 2,860 | 2,820 | 1,310 | 1,500 | 1,310 | 2,863 | 2,405 | 2,863 |
경도 | 2,058 | 2,506 | 2,058 | 977 | 1,142 | 977 | 2,155 | 1,350 | 2,155 | |
비교예 | 강도 | 2,735 | 2,280 | 1,946 | 1,563 | 1,735 | 650 | 3,310 | 2,858 | 1,680 |
경도 | 2,017 | 1,597 | 1,341 | 1,165 | 1,273 | 500 | 2,426 | 2,271 | 1,341 | |
대조구 | 강도 | 3,275 | 4,690 | 3,470 | 1,263 | 1,450 | 1,563 | 2,006 | 3,126 | 1,460 |
경도 | 2,402 | 3,489 | 2,517 | 939 | 1,102 | 1,165 | 1,528 | 2,023 | 1,106 |
Claims (4)
- 인삼을 증숙하여 홍삼을 제조하고, 상기 홍삼에 주정을 혼합하고 가열 및 농축하여 홍삼추출액을 얻는 단계;솔잎에 물을 혼합한 후 가열 및 농축하여 솔잎추출액을 얻는 단계;상기 홍삼추출액 10중량부에 물 180~220중량부를 혼합하여 홍삼추출액 희석액을 제조하고, 상기 솔잎추출액 10중량부에 물 180~220중량부를 혼합하여 솔잎추출액 희석액을 제조한 후, 상기 홍삼추출액 희석액과 상기 솔잎추출액 희석액을 동일 중량비로 혼합하여 혼합액을 제조하는 단계; 및조기에 상기 혼합액을 첨가한 후 건조하여 굴비를 제조하는 단계;를 포함하며,상기 솔잎추출액을 얻는 단계는,솔잎을 준비하여 세척한 후 상기 솔잎에 솔잎 무게의 7~10배의 물을 혼합하는 단계;상기 혼합물을 95~100℃에서 2~4시간 가열한 후 80~90℃로 냉각시키는 단계;상기 냉각된 혼합물을 1~3시간 후 다시 95~100℃에서 4~6시간 가열한 다음 상온으로 냉각시키는 단계; 및상기 냉각된 혼합물을 여과하여 고형분을 제거한 후 진공농축하여 55~65°Brix의 솔잎추출액를 제조하는 단계;를 포함하는 것을 특징으로 하는, 홍삼추출액과 솔잎추출액을 함유하는 굴비 제조방법.
- 제 1항에 있어서,상기 굴비를 제조하는 단계에서 조기에 혼합액을 첨가하는 방법은,조기를 혼합액에 3~5분간 침지하거나, 또는 조기에 혼합액을 3~5분간 분무하여 이루어지는 것을 특징으로 하는, 홍삼추출액과 솔잎추출액을 함유하는 굴비 제조방법.
- 제 1항에 있어서,상기 홍삼추출액을 얻는 단계는,인삼을 세척한 후 50~60℃에서 30분~1시간 1차 증숙하고, 다시 80~90℃에서 2~3시간 2차 증숙을 실시하는 단계;상기 증숙된 인삼을 50~60℃에서 24~48시간 건조하여 홍삼을 제조하는 단계;상기 제조된 홍삼에 홍삼 무게의 5~7배의 주정을 혼합하여 70~90℃에서 7~9시간 가열한 후 냉각시켜 홍삼액과 고형분을 분리하는 단계;상기 분리된 고형분에 고형분 무게의 5~7배의 주정을 혼합하여 70~90℃에서 7~9시간 가열한 후 냉각시켜 홍삼액과 고형분을 분리하는 단계를 2~4회 반복하는 단계;상기 분리된 홍삼액을 합하여 여과한 후 40~50℃에서 감압 농축하여 55~65°Brix의 홍삼농축물을 얻는 단계; 및상기 홍삼농축물을 60~70℃에서 3~4일간 숙성하여 홍삼추출액을 제조하는 단계;를 포함하는 것을 특징으로 하는, 홍삼추출액과 솔잎추출액을 함유하는 굴비 제조방법.
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KR100617605B1 (ko) * | 2004-08-20 | 2006-09-04 | 서병곤 | 홍삼을 이용한 굴비 제조방법 |
KR100692630B1 (ko) * | 2005-08-29 | 2007-03-13 | 영광수산영어영농조합법인 | 솔잎굴비의 제조방법 |
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KR100617605B1 (ko) * | 2004-08-20 | 2006-09-04 | 서병곤 | 홍삼을 이용한 굴비 제조방법 |
KR100692630B1 (ko) * | 2005-08-29 | 2007-03-13 | 영광수산영어영농조합법인 | 솔잎굴비의 제조방법 |
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