KR101412836B1 - High Calcuim-Thick broth using Pig-feet and Manufacturing Method thereof - Google Patents

Abstract

The present invention relates to a gomtang, and more particularly to a gomatang which has a high absorption rate of calcium by using a fodder, preferably a fodder front and a seaweed extracted calcium, and a process for producing the gomtang.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high calcium-iron broth using Pig-feet and Manufacturing Method,

The present invention relates to a gomtang, and more particularly to a gomatang which has a high absorption rate of calcium by using a fodder, preferably a fodder front and a seaweed extracted calcium, and a process for producing the gomtang.

Today, the food industry is the pivotal industry of the national economy. In particular, local food refers to foods that are produced using local specialties, cooked by the inherent inheritance in the area, or developed through cultural events in the area. They are closely related to local agriculture and combined with local culture It is attracting attention as a means to create various values and to increase the income of farm households and the local economy. Through the industrialization of local food, it is possible to promote the consumption of local agricultural products, contribute to the creation of employment through processing, and create a derivative industry through the tourism and culture industry to create added value. It is possible.

Since ancient times, in Korea, it has been widely used as a souvenir of Korean traditional food such as gomtang, gomguk, or suldonggang, and it has been put on Suraj in the ancient court.

Gomtang can be made by boiling meat, lungs, sheep, giblets, etc., and boiling the husks, and then boiling them in the boiled rice, followed by boiling them. In contrast, Seolleongtang contains a lot of fish bone than meat, and because it boils, the bone marrow flows out over a long period of time and the broth is more impermeable.

Generally, there is no case of producing gomtang using pig-foot in producing gomtang using bones.

Pig-foot contains 70% of collagen in muscle, skin and bone proteins. Collagen has the effect of helping to regenerate eyes, joints and skin, and has excellent antioxidant effect. It also contains a large amount of mucoprotein (polysaccharide protein), a transport tissue material that supplies nutrients and oxygen to liver tissue cells and excretes waste products from the cells. In addition, essential amino acids such as lysine, threonine, valine, methionine, and leucine, fatty acids, minerals such as calcium, phosphorus and iron, other than vitamins, are known as healthy foods. Especially, it is useful for prevention of osteoporosis or symptom relief of women after menopause because calcium content is high.

Therefore, the inventors of the present invention have found that the use of a pig (pig-foot), in particular, the use of the front part of the tongue containing a lot of cartilage components and the addition of the calcium extracted from the seaweed, The present inventors confirmed that it is possible to produce a high gomtang and completed the present invention.

It is an object of the present invention to provide a malt germ having a high calcium absorption rate and a method for producing the same.

Another object of the present invention is to provide various types of food using the above-mentioned Don maltang which has high calcium absorption rate.

In order to solve the above problems,

Which is produced by a process including a flesh-leaching step, a flesh-leaning step, and a steaming step, and contains a flesh and natural calcium as main components.

At this time, it is preferable that the pig is used in the front part of the pig, and the natural calcium is preferably calcium extracted from seaweed.

In one embodiment, the fungus gomtang of the present invention contains 300% of water, 0.05% of mulberry leaf, 0.2% of ginger, 0.15% of garlic, 0.57% of onion, 0.33% of corn, 0.05% of mulberry leaf and 0.5% .

In particular, Don gomtang may be consumed as a soup (extract) itself, but it may be packaged as retort food or may be packaged and packaged in jelly, medicine, or capsule form to aid ingestion by a weak person.

In addition, the present invention provides a method for producing the malt germ, comprising the steps of:

A feces bleeding step of immersing in water at 20 DEG C or lower and washing the feces in cold water to remove foreign matter and blood;

A step of immersing the fern in water, adding salt and a medicinal extract to the fungus for 10 to 12 hours to remove the fungus,

A first steaming step of washing the contaminated fleas with flowing water and boiling in water at 100 ° C or higher for 10 to 15 minutes to remove blood and fine impurities;

The first matured males were washed, and the second mature stage, in which water, mulberry leaf, ginger, garlic, onion, mulberry, and mulberry leaves were added for 8 ~ 10 hours; And

Extract step that removes oil, floating matter, flesh bone and flesh from worried gomtang and adds 0.5% of natural calcium and worries for 1 hour.

Particularly, it is preferable to add 300% of water, 0.05% of mulberry leaf, 0.2% of ginger, 0.15% of garlic, 0.57% of onion and 0.33% of wave in the second mashing stage in terms of the weight of the pigs.

In the bark stage, the drug extract may be prepared by mixing the mixture of clove, oyster, and water in a ratio of 10: 1 and boiling for 30 to 40 minutes. At this stage, the addition amount of salt and phytochemical extract is It is preferable to add 0.1% of salt and 0.1% of medicinal extract. In addition, it is preferable that the pig is used in the front part of the pig, and the natural calcium is preferably calcium extracted from seaweed.

Meanwhile, it may further include a step of sterilizing the seaweed extract extracted at the temperature of 100 to 125 DEG C for 30 to 40 minutes, sealing and packaging. The package may be made of a formulation in the form of a jelly, a medicine or a capsule to increase the ease of ingestion.

The gomtang of the present invention conventionally uses a pig's foot (money) as a material of a gomtu, rather than using a bones of the past, and contains a large amount of a collagen component and a mucoprotein (polysaccharide protein) , The calcium absorption rate to the human body is remarkably increased. Therefore, it has an excellent effect on recovery of energy, osteoporosis, enhancement of children's development and brain activity, and skin regeneration.

FIG. 1 is a flowchart showing a method for manufacturing a maltose malt according to an embodiment of the present invention.

Hereinafter, the process for preparing Donjang gum and its preparation according to the present invention will be described in detail.

In order to make a money gomtang, first prepare pigs (pig feet). The folks are generally sold and readily available. It is also possible to use frozen lobsters.

In particular, the present invention is characterized in that the front part of the pig, i.e., the front part of the pig's foot, is used as a main material of the gommang. The front part of the femur has a small amount of bone, a large amount of cartilage, a large amount of collagen and a low fat content.

In the past, in the manufacture of gomtang, the bovine bone, which is the bovine bone, was used as a material. In particular, when the bovine bone was used, it contained a large amount of phosphorus, which interfered with the intake of calcium. In addition, bite-bite, avalanche, internal organs and boiled in the case of a little greasy, so the people with weak stomach was often difficult to eat.

However, in the present invention, since the content of the phosphorus component is very small because the swine paws rich in gelatin, which is the main component of the tissues such as the joints of the human body, cartilage, tendon skin and the like are used, Not only does not interfere, it is easy to ingest even those who are weak in the stomach because it is a non-greasy low-fat diet. In the present specification, the use of "donkeys " includes the use of" donkey fronts ".

(1) Foul bleeding stage

Blood is released from the prepared Don. This is called the bleeding process. It is important to maintain proper temperature and time in the bleeding process. If the appropriate temperature and time are not maintained during the bleeding process, the blood in the molasses is transferred to the finished gomtang, which affects the color and flavor of the gomtang. Excessive bleaching will result in loss of active ingredients in the material. Therefore, it is important to adjust it appropriately.

In this embodiment, water sufficiently immersed in a fur is placed in a mixing tank and immersed in water at 20 DEG C or less. There is no time limit, but bleeding can be done for 4-5 hours. Since ordinary water may be used for making gomtang, ordinary tap water may be used or purified water may be used. Thereafter, the fungus is washed in flowing water to remove foreign matter and blood.

In the case of the frozen frog, thawing is also performed.

(2) Step of poverty

At the end of the bleeding process, add the fungus and water in the mixing bowl, add salt and medicinal extract, and soak for 10-12 hours. It removes the gossip of the folks through the process.

The pharmaceutical extract used in this case can be appropriately selected and used as a general herbal medicine. However, as a specific example, in particular, a mixture of clove, oyster and water are mixed at a ratio of 10: 1 and boiled for 30 to 40 minutes It is preferable to use it.

At this stage, it is preferable to add 0.1 part by weight of salt and 0.1 part by weight of the medicinal extract, based on the weight of fats (per 1 kg) of salt and drug extract. Within the above-mentioned range, the taste is not harmed and the proper taste is not harmed, so that a proper amount of the mixture is obtained.

(3) The first mature stage

It is a step to remove the remaining blood and fine impurities by washing in the running water and then boiling in water at 100 ° C or higher for 10 to 15 minutes. Through the above steps, the gut of the Don gomtang is also removed.

(3) Second mature stage

It is a step to make sure that the flavor and nutritional content of the pigs is sufficiently high. The present invention is characterized by adding natural additives of mulberry leaves to pigs.

Wash the first matured mutton and add water, mulberry leaf, ginger, garlic, onion, mulberry, and mulberry leaves for 8 ~ 10 hours. At this time, it is preferable to add 300 parts by weight of water, 0.05 part by weight of mulberry, 0.2 part by weight of ginger, 0.15 part by weight of garlic, 0.57 part by weight of onion and 0.33 part by weight of wave.

Preferably, the first and second boiling stages are performed using an extraction tank having a general pot, bucket, or steam outlet capable of discharging water vapor so that generated steam and nutrients can be discharged to the outside.

(4) Extraction step

In the mashing step, the bone, flesh and flesh of the oil, floating matter, and fern are removed, and 0.5% calcium extracted from the seaweed is added to the fish for an hour. The present invention is further characterized by further increasing the calcium content in the gommal by adding natural calcium, most preferably seaweed extracted calcium, at this stage.

"Seaweed extracted calcium" means natural calcium, especially naturally fermenting water-soluble calcium prepared from natural culight. It is safe because it is a natural calcium which has non-firing and low-carbon properties and is free from danger such as mad cow disease (bovine bone) or avian influenza (egg shell) because it undergoes a nature-friendly fermentation process. Korean Patent Registration No. 10-0547007 can be referred to in this connection.

In the present invention, it is preferable to further include a step of sterilizing the extracted broth (extract) at 100 to 125 ° C for 30 to 40 minutes, sealing and packaging.

For example, the gomtang of the present invention can be mass-produced by applying a retort packaging method or the like. At this time, it can be packed in a vacuum container. Fill the cooled donburi liquid with a predetermined packing container and seal it. This process may be performed by an automatic filler. In addition, they can be frozen for storage and distribution. Packed containers filled with Donmomogang liquid can be completely frozen at -25 ℃ or lower freezer, and the frozen products can be stored in freezer below -18 ℃. When stored at -18 ℃ or below, products frozen at -25 ℃ or lower can be distributed for more than 12 months without any change in quality.

In another example, it may be formulated in the form of jellies, pills, or capsules. That is, the method may further include a step of preparing foods in the form of granules, tablets, capsules, jellies, creams, porridge, or beverages, using commonly known techniques.

These formulations allow easy consumption of women, such as mild women, growing children, and pregnant women, so that they can expand the consumer base.

The malt extract of the present invention is particularly advantageous in that the calcium absorption rate is very high.

As described above, the content of the phosphorus component which interferes with the calcium absorption is reduced by using the pig foot, preferably the front part thereof, and the natural calcium of the seaweed extracted calcium is added to prepare a gomtang which has a high calcium absorption rate into the human body. Therefore, it is expected that the dietary pathogens and physiological phenomena due to the lack of calcium can be expected to be improved by ingesting the fungus gomtang of the present invention.

In addition, pigs are rich in gelatin, and contain a large amount of collagen and mucoprotein (polysaccharide protein). They have excellent effects on energy recovery, osteoporosis, enhancement of children's development and brain activity, and skin regeneration. Furthermore, there is also an effect of promoting the secretion of the mother's milk.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example  One: Don  Manufacture of gomtang

Pour cold water for 1 kg of the front part of the donkey and immerse for 4 ~ 5 hours to remove foreign matter and blood. And washed in flowing cold water.

10 g of salt and the extract of the medicine (clove and ossification are extracted from water for 30 to 40 minutes, and the ratio of the clove to the oyster and water is 10: 1 10 g) was added to the flask and the flask was dipped in the flask for 12 hours.

After washing the defected ferns with cold water, they poured enough water to immerse them in the pot and boiled them. It was boiled for 10 to 15 minutes to remove residual blood and fine impurities.

The boiled fodder was washed again in cold water at 20 ° C or less, and 3 L of water, 0.05% mulberry leaf, 0.2% ginger, 0.15% garlic, 0.57% onion and 0.33%

Then, after removing the bones and flesh of oil, floating matter and fungus completely from the tearing gomtang, 50g (0.5%) of seaweed extracted high calcium was added, and it was worried for 1 hour. The thus obtained extract was sterilized at 100 DEG C for 30 minutes.

Example  2 : Don  Component analysis of gomtang

The nutrient composition of Donjang gomtang was analyzed by commissioning the food sanitation inspection center of Gyeongbuk Techno Park Daegu Oriental Medicine Center.

Test Items Result (display) nutrient Item Judgment calorie 35 (kcal / 100g) - Confirm carbohydrate 1 (g / 100 g) 0% Confirm sugars 0 (g / 100g) - Confirm protein 6 (g / 100 g) 10% Confirm Fat 0.6 (g / 100g) One% Confirm Saturated fat 0 (g / 100g) 0% Confirm trans fat 0 (g / 100g) - Confirm cholesterol 0 (mg / 100g) 0% Confirm salt 70 (mg / 100g) 4% Confirm calcium 114.58 ( mg / 100g) 16.36% Confirm iron 0.02 (mg / 100g) 0.13% Confirm potassium 34.97 (mg / 100g) 0.99% Confirm magnesium 1.73 (mg / 100g) 0.78% Confirm sign 12.97 (mg / 100g) 1.85% Confirm

Thus, it was confirmed that the content of calcium and phosphorus was 8: 1, and the content of calcium was very small while the content of phosphorus was low.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein

Claims (13)

Wherein the pig is produced by a process comprising a feces bleeding step, a fleeing step, and a steaming step,
The content ratio of calcium and phosphorus, including 300% of water, 0.05% of mulberry leaf, 0.2% of garlic, 0.15% of garlic, 0.57% of onion, 0.33% of mulberry leaf, 0.05% of mulberry leaf and 0.5% 1. ≪ / RTI >
delete delete delete [3] The method according to claim 1, wherein the Don maltang is formed into a retort food, a jelly, a medicine or a capsule.
1. A method for manufacturing a corn germ, characterized in that the content ratio of calcium and phosphorus of claim 1 is 8: 1, comprising the steps of:
A feces bleeding step of immersing in water at 20 DEG C or lower and washing the feces in cold water to remove foreign matter and blood;
The fern is immersed in water and added with salt; A mixture of water, clove, and oyster at a weight ratio of 10: 1, boiling for 30 to 40 minutes, adding the prepared medicinal extract to the skins for 10 to 12 hours to remove the skins, 0.1% of salt and 0.1% of medicinal extract were added on a weight basis;
A first steaming step of washing the contaminated fleas with flowing water and boiling in water at 100 ° C or higher for 10 to 15 minutes to remove blood and fine impurities;
The first matured fodder was washed and the second mature stage in which water, mulberry leaf, ginger, garlic, onion, mulberry leaf, and onion were added for 8 ~ 10 hours. %, Ginger 0.2%, garlic 0.15%, onion 0.57%, and wave 0.33% were added; And
The extraction step is to remove the oil, floating matter, and flesh bones and flesh from the molten gomtang and add 0.5% of seaweed extracted calcium based on the weight of the fodder for 1 hour.
The method according to claim 6, further comprising the step of sterilizing, sealing and packaging the extract obtained through the last extraction step at 100 to 125 ° C for 30 to 40 minutes.
delete delete delete delete delete 8. The method of claim 7, wherein the package comprises a jelly, a drug, or a capsule.

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