KR101678482B1 - Manufacturing method of bone broth and food additives powder using shark bone - Google Patents

Abstract

Disclosed is a method for manufacturing stock and powder added to food using shark bones and, more specifically, to a method for manufacturing stock and powder of shark bones which comprises: a blood draining step of removing blood from shark bones by soaking the shark bones in water; a fishy smell eliminating step of putting the shark bones, from which the blood has been removed through the blood draining step, in a mixture for eliminating a fishy smell and boiling the same; a first extracting step of putting the shark bones, from which the fishy smell has been eliminated through the fishy smell eliminating step, in a heating container having a cooling means with water and heating the same while cooling the water vapor so as to extract large amounts of stock; and a second extracting step of separating the stock, which has been prepared through the first extracting step, from the heating container and adding water to the heating container and heating the same while cooling the water vapor so as to large amounts of stock. The stock manufactured through the steps and powder to added to food are rich in active ingredients contained in the shark bone, thereby being good for human body, having no fishy smells, and being richly flavored.

Description

TECHNICAL FIELD [0001] The present invention relates to a shark bone,

More particularly, the present invention relates to a method for producing a powder for meat and food addition using shark bone, and more particularly, to a method for producing a powder for shark bone, The present invention relates to a method for producing broth and food additive powder using shark bone.

The shark is a good food, especially the shark's bones contain a lot of beneficial nutrients and carcinogenic substances like chondroitin sulfate, more specifically mucopolysaccharides which are found to be particularly good for joints and skin, It contains chondroitin sulfate and has anticancer effect and suppression of inflammation.

In addition, the anti-angiogenic component of shark bone is particularly useful for treating angiogenesis in the majority of joints in arthritic patients, which can significantly reduce the extent of inflammation. Unlike common anti-inflammatory and analgesic agents that only treat symptoms, not the cause, the effective ingredients of shark bone can help alleviate the potential for autoimmune problems among arthritic patients, Improves the immunity of patients suffering from infections that may be related.

In addition, chondroitin sulfate contained in the shark bone improves the symptoms of patients suffering from degenerative arthritis or osteoporosis, provides a basic cartilage structure by allowing synovial fluid and body fluids (nutrients and water) to stay in the cartilage, , Cholesterol control and prevention of kidney stones.

However, in the past, most of the sharks except for the fin (shark's fin) have been disposed of, and in particular, shark bones are not easy to ingest and are complicated in the processing process. , There is a problem that it is not widely and widely diffused.

Korean Patent Registration No. 10-0459749 (November 24, 2004). Korean Patent Registration No. 10-0199284 (Mar. 4, 1999).

The present invention provides a method for producing a broth and a food additive powder using a shark bone which is rich in an active ingredient contained in shark bone and is not only beneficial to the human body but also has a strong flavor.

It is another object of the present invention to provide a method for producing a broth and food additive powder using a shark bone containing a germanium component and exhibiting a beneficial effect on the human body.

In one embodiment, the present disclosure is directed to a method for removing contaminants, the method comprising: a step of removing blood from the shark bone by impregnating the shark bone with water, a step of removing the blood from the shark bone through the blood removing step, A first extraction step of adding a shark bone removed from the fishy bone to the heating vessel equipped with a cooling means together with water through the fishy removing step and heating and cooling the evaporated water vapor to extract a large amount of broth; And a second extraction step of separating the broth prepared through the extraction step from the heating vessel and adding water to the heating vessel to heat the evaporated steam to cool the evaporated steam to extract a large amount of broth. And a method for producing the broth.

In another embodiment of the present invention, there is provided a method for removing contaminants, comprising the steps of removing blood from a shark bone by impregnating the shark bone with water, removing the blood from the shark bone through the blood removing step, A step of drying and crushing the shark bone from which the fish has been removed through a step of removing the fish, a step of mixing the shark bone powder and the glutinous rice powder mixed in the shark bone powder prepared through the dry-grinding step, A step of molding the prepared mixture into pellets, a step of applying shark bone marine water to the surface of the molded product formed through the molding step, the shark bone marine water produced through the intragastric removal step, and the shark bone marine water application step Wherein the shark bone is formed by a drying step of drying a molded product to which water has been applied through shark bones It discloses a method for manufacturing a powder for food was added.

As described above, the method for producing the broth and the food additive powder using the shark bone is not only beneficial for the human body by containing the active ingredient contained in the shark bone, but also for the broth and shark using the shark bone showing the rich flavor And exhibits an excellent effect of providing a powder for food addition.

In addition, it exhibits an excellent effect of providing shark bone containing seaweed and a food additive powder containing a germanium component and exhibiting a beneficial effect on the human body.

1 is a flowchart showing a method for producing broth using shark bone disclosed in the above.
FIG. 2 is a flowchart showing one embodiment of a method for manufacturing a food additive powder using the disclosed shark bone.
FIG. 3 is a flowchart showing another embodiment of a method for producing a food additive powder using the disclosed shark bone.
4 is a flowchart showing still another embodiment of a method of manufacturing a food additive powder using the disclosed shark bone.
FIG. 5 is a flow chart showing still another embodiment of a method of manufacturing a food additive powder using the disclosed shark bone.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

A method of manufacturing broth using shark bone comprising the steps of removing a bodily waste by impregnating the shark bone with water (S101), and introducing the shark bone from which the bodily waste is removed through the bodily removal step (S101) (S103), and the intestine-removed shark bone is put into a heating vessel equipped with a cooling means together with water and heated, and the water vapor evaporating is cooled to remove a large amount of The mother liquor produced through the first extraction step (S105) and the first extraction step (S105) is separated from the heating vessel, and water is added to the heating vessel to heat the evaporated water vapor, And a second extraction step (S107) of extracting the broth.

100 parts by weight of shark bone composed of cartilage or osteoid of shark is added to 300 to 500 parts by weight of water at 35 to 50 占 폚 for 5 to 10 hours to remove the blood by impregnating the shark bone with water . When the bark remains in the shark bone, it is preferable to remove the bark by impregnating the bark with water having the above-mentioned temperature because the fish is severely inflamed and easily deformed.

If the temperature of the water is less than 35 ° C, the efficiency of removing blood is lowered. If the temperature of the water exceeds 50 ° C, the tissue remaining on the shark bone may be deteriorated without significantly improving the efficiency of removing blood.

In addition, if the blood removing step (S101) is performed for less than 5 hours, the efficiency of removing blood is lowered. If the blood removing step (S101) exceeds 10 hours, impregnation is continuously performed .

In the intestine removing step (S103), the shark bone from which the bodily waste is removed through the bite removal step (S101) is charged into the intestine removal mixture and heated. The bark removal step (S101) The bone is put in a mixture for removal of fishy smoke and heated at a temperature of 70 to 80 ° C for 20 to 40 minutes. After the fishy step of removing the fishy bean (S103), fishy fish are removed from the shark bone, Other tissues remaining in the bones are removed and the fish is reduced.

In this case, the intestine removal mixture may contain 100 parts by weight of ethanol, 10-20 parts by weight, 3-15 parts by weight of baby leaf, 5-10 parts by weight of cinnamon, 5-10 parts by weight of root, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of ginger, and 3 to 5 parts by weight of salt. Since the ethanol is volatilized in the heating process and absorbs the fishy particles remaining in the shark bone and volatilizes together, The above-mentioned wisteria, lobule, cinnamon, ginger root, clove, garlic, ginger and salt are put into powder form, and the deodorizing effect is excellent, thereby further enhancing the fish-smelling effect of shark bone.

In the first extraction step (S105), the shark bone, from which the fishy flesh has been removed, is introduced into the heating vessel equipped with the cooling means together with water through the intestine removing step (S103), and the water vapor is evaporated, 100 parts by weight of the shark bone removed from the fishy bone through the intestine removal step (S103) is added to a heating vessel equipped with a cooling means together with 300 to 500 parts by weight of water, and 10 To 15 hours by cooling the evaporated water vapor to extract a large amount of broth. The cooling means provided in the heating vessel is designed so that even when the heating vessel is continuously heated, As described above, in the cover portion of the heating vessel as described above, the steam generated due to the heating of the heating vessel is heated to the cover portion of the heating vessel A large amount of broth can be extracted from the bones of the shark since it is liquefied and recovered into the heating vessel so that the water is not evaporated but continuously heated.

At this time, the heating vessel is not particularly limited as long as it can continuously maintain heating under the same conditions as described above. Any heating vessel can be used, but it is preferable to use the steam heating type cooking apparatus disclosed in Korean Patent No. 10-0727017.

In addition, it is preferable to use water containing germanium in the above water. Since the water containing germanium contains a large amount of minerals, when the germanium-containing water is used in the first extraction step, It is possible to produce broth containing a large amount of beneficial minerals.

At this time, the germanium-containing spring water was 27 ° C mineral water rising from 800m of rock in Jeongsu-ri, Gangwha-do, Gyeonggi Province. L of sodium, 0.06 mg / L of radium, 0.02 mg / L of zinc, 1.75 mg / L of calcium, 0.02 mg / L of sucrose, 165 mg / , Sulfuric acid 4.72 mg / L, carbonic acid 26.30 mg / L, fluorine 9.25 mg / L, bicarbonic acid 42.50 mg / L, germanium 0.008 mg / L and sulfur 1.24 mg / L.

In the second extraction step (S107), the broth produced through the first extraction step (S105) is separated from the heating vessel, and water is added to the heating vessel to heat the evaporated water vapor to cool a large amount of broth Wherein the boiled water produced through the first extraction step is separated from the heated vessel and 300 to 500 parts by weight of water is added to 100 parts by weight of the shark bone remaining in the heated vessel to heat the evaporated steam, And a large amount of broth is extracted.

At this time, it is preferable to use the water containing germanium as used in the first extraction step (S105), and the specific components and roles thereof are the same as those described in the first extraction step, It will be omitted.

When the second extraction step (S107) is performed through the above-described process, fishy spirits are removed, and fish meat having a good flavor and containing a large amount of minerals beneficial to the human body is provided.

Meanwhile, the method for preparing a food additive powder using the disclosed shark bone includes a blood removing step (S201) for removing blood by impregnating the shark bone with water, a shark bone removing the blood from the blood through the blood removing step (S201) (S203) to remove the fishy flesh and to dry the shark bone (S205), and then the dried shark bone (S205) is dried and pulverized through the intestine removal step (S203) A shaping step S209 for shaping the mixture prepared through the additive mixing step S207 into pellets, a shaping step S209, and a shaping step S207. (Step S211) of applying the shark bone marine water produced through the intestine removal step (S203) to the surface of the molded product through the shark bone marrow water applying step (S211) Bones We Water It comprises a drying step of drying the molded product podoen (S213).

The bite removal step (S201) and the intestine removal step (S203) are performed in the same manner as the bite removal step (S101) and the intestine removal step (S103) described in the method of manufacturing broth using the shark bone, .

The drying and pulverizing step (S205) is a step of drying and crushing the shark bone from which the fish has been removed through the intestine removing step (S203). The shark bone removed from the fish through the intestine removing step (S203) Lt; 0 > C for 30 to 90 minutes, followed by grinding to a particle size of 0.05 to 0.1 millimeter.

The shark bone powder produced through the dry pulverization step (S205) is deteriorated by removing water and exhibits excellent mixing with the herbal medicines and the glutinous rice paste mixed in the additive mixing step (S207).

The additive mixing step S207 is a step of mixing the herbal medicine powder and the glutinous rice paste into the shark bone powder prepared through the dry pulverization step S205 and mixing the shark bone powder prepared by the dry pulverization step S205 5 to 10 parts by weight of the herbal medicine powder and 3 to 5 parts by weight of the glutinous rice paste.

Preferably, the medicinal herb powder is prepared by pulverizing the medicinal herb comprising at least one selected from the group consisting of Angelica keiskei, Angelica gigas, Cinnamon, Bacon, Omija, Peony root, Dried and dried to a particle size of 0.05 to 0.1 millimeter.

Also, when the herbal medicine powder composed of the above-mentioned ingredients is contained, the mixture containing the active ingredient of the herb medicine may be prepared to exhibit the pharmacological effect, the food improving effect and the immunity improving effect.

In addition, the glutinous rice paste is highly viscous and serves as a binder for binding the shark bone powder and the herbal medicine powder. The mixture of shark bone and herbal medicine powder bound by the glutinous rice paste as described above is pelletized through the molding step (S209) . ≪ / RTI >

The molding step S209 is a step of molding the mixture prepared through the additive mixing step S207 into a pellet. The mixture prepared through the additive mixing step S207 is put into a pellet molding machine, To form pellets having a length of 0.5 to 1 millimeter.

The water applying step (S211) of applying the shark bone to the shark bone is a step of applying shark bone marrow produced through the intestine removing step (S203) to the surface of the molded product formed through the molding step (S209) (S209), 5 to 10 parts by weight of the shark bone prepared by the step (S203) is coated on the surface of 100 parts by weight of the molded product.

The active ingredient contained in the shark bone is eluted from the shark bone wastes produced through the intestine removal step (S203). In particular, since a large amount of components such as mucopolysaccharide and chondroitin sulfate are eluted, When the water is applied, the powder for food addition improves the effect of improving cancer and arthritis.

If the amount of water applied to the shark bone is less than 5 parts by weight, the above-mentioned effect is insignificant. If the amount of water applied to the shark bone exceeds 10 parts by weight, the moisture content of the molded article may excessively increase, S213) for a long period of time.

At this time, in the process of applying shark bone water to the molding, a molding is put into a rotatable cylindrical container provided with a spray device therein so that the water of the shark bone can be evenly applied to the surface of the molding, Shark bones We prefer spraying with water.

The drying step (S213) is a step of drying the molded product to which the shark bone water is applied through the shark bone water applying step (S211). The shark bone weaving step (S211) And drying the coated molding at a temperature of 60 to 80 DEG C for 20 to 40 minutes.

Between the additive mixing step S207 and the shaping step S209, a grain addition step S208 in which 5 to 10 parts by weight of the grain mixture is mixed with 100 parts by weight of the mixture prepared through the additive mixing step S207 As described above, the food additive powder containing the grain mixture through the grain mixture addition step (S208) further improves the taste and nutritional content.

The grain mixture may be prepared by mixing 10 to 20 parts by weight of licorice powder and 3 to 5 parts by weight of oligosaccharide in 100 parts by weight of at least one cereal selected from the group consisting of brown rice, corn, barley, soybean, sorghum, millet, .

Between the step S211 of applying the shark bone to the water and the step S213 of drying the shark bone, the 100% by weight of the shark bone water is applied to the surface of the shark bone through the water shaking step S211, To 5 parts by weight of the powder of the food additive coating step S212 may be further performed. When the mixture of the powdery mucilage is coated through the above step of coating the plum gum solution S212, do.

If the content of the mixture of the mash flavor is less than 3 parts by weight, the above effect is insignificant. If the content of the mixture of the mash flavor mixture exceeds 5 parts by weight, the bitter taste of the food additive powder is increased, .

At this time, it is preferable that the mixture of the mash extract is composed of 100 parts by weight of the mash extract, 20-40 parts by weight of the mulberry leaf extract and 10-15 parts by weight of propolis. The mixture of the mash with the above- And exhibits an effect of improving the preservability of the powder for food additives.

Hereinafter, physical properties of broth and food additive powder prepared through the method of preparing broth and food additive powder using shark bone according to the present invention will be described with reference to examples.

≪ Example 1 >

100 parts by weight of shark bone (cartilage) was impregnated into 400 parts by weight of water at 45 캜 for 7 hours to remove the blood, 100 parts by weight of the shark bone from which the blood was removed, 100 parts by weight of ethanol, 100 parts by weight, , 4 parts by weight of lobed lobes, 8 parts by weight of cinnamon, 8 parts by weight of rootstock roots, 3 parts by weight of clove, 8 parts by weight of garlic, 8 parts by weight of ginger and 4 parts by weight of salt) Deg.] C for 30 minutes to remove the fishy flesh. To the 100 parts by weight of the shark bone removed from the fishy deer, 400 parts by weight of water containing germanium was added to a heating vessel equipped with a cooling means, For 13 hours, and the broth was extracted by a cooling method at a temperature of 10 ° C by using a cooling means provided in a portion for covering the evaporated water vapor. The extracted broth was separated, and 100 g of the shark bone remaining in the heating vessel army unit 400 parts by weight of water containing germanium was added and heated at a temperature of 125 DEG C for 13 hours. After cooling the water vapor to 10 DEG C by using a cooling means provided in a portion for covering the water vapor to be evaporated, Shark bones were mixed with broth to produce broth.

≪ Example 2 >

100 parts by weight of shark bone (cartilage) was impregnated into 400 parts by weight of water at 45 캜 for 7 hours to remove the blood, 100 parts by weight of the shark bone from which the blood was removed, 100 parts by weight of ethanol, 100 parts by weight, , 4 parts by weight of lobed lobes, 8 parts by weight of cinnamon, 8 parts by weight of rootstock roots, 3 parts by weight of clove, 8 parts by weight of garlic, 8 parts by weight of ginger and 4 parts by weight of salt) Deg.] C for 30 minutes to remove the fishy flesh. The boned boneless bone was dried at a temperature of 50 [deg.] C for 60 minutes and then pulverized into a particle size of 0.08 millimeter to obtain a crushed shark bone powder 8 parts by weight of the herbal medicine powder and 4 parts by weight of the glutinous rice paste were mixed with 100 parts by weight of the mixture, and the pellets were molded into pellets having a length of 0.8 mm using a pellet molding machine. In the type vessel and, generated in the smell removing process through a provided with a spraying device shark bone we sprayed water 8 parts by weight, dried at a temperature of 70 ℃ for 30 minutes to prepare a powder for food added with shark bone.

≪ Comparative Example 1 &

100 parts by weight of shark bone (cartilage) was added to a heating vessel together with 800 parts by weight of water (tap water) and heated at 100 DEG C for 10 hours to prepare broth using shark bone.

≪ Comparative Example 2 &

The shark bone (cartilage) was put into a grinding apparatus and pulverized to a particle size of 0.08 millimeter, and the pulverized shark bone powder was dried at a temperature of 70 DEG C for 30 minutes to prepare a food additive powder using shark bone.

The broth prepared in Example 1 and Comparative Example 1 was applied to a sensory test in which 50 adults were panelized, and the results are shown in Table 1 below as averages.

<Table 1>

As shown in Table 1 above, the broth produced in Example 1 is richer in the broth than in the broth produced in Comparative Example 1, and the broodstock is remarkably reduced in flavor.

In addition, the food additive powder prepared in Example 2 and Comparative Example 2 was applied to a sensory test in which 50 adults were panelized, and the results are shown in Table 2 below as averages.

<Table 2>

As shown in Table 2 above, the food additive powder prepared in Example 2 has better flavor than the food additive powder prepared in Comparative Example 2, and the fish fillet is remarkably reduced in flavor.

Therefore, the method for producing broth and food additive powder using the disclosed shark bone is rich in the active ingredient contained in the shark bone, so that it is not only beneficial to the human body, but also removes the fishy flesh and contains the germanium component, And a powder for food additive using shark bones.

S101, S201; Bleaching step
S103, S203; Steps to remove fishy smell
S105; The first extraction step
S107; The second extraction step
S205; Dry milling step
S207; Additive mixing step
S208; Grain addition stage
S209; Molding step
S211; Shark Bone We Apply Water Step
S212; Plum Seaweed Coating Step
S213; Drying step

Claims (18)

Removing the blood by impregnating the shark bone with water;
A step of removing the blood from the shark bone through the blood removing step;
A first extraction step in which the shark bone removed from the fishy skin is removed from the shark bone through the intestine removing step and the water is added to the heating vessel equipped with the cooling means and heated to cool the evaporated water vapor to extract a large amount of broth; And
And a second extraction step of separating the broth produced through the first extraction step from the heating vessel and adding water to the heating vessel to heat and cool the evaporated steam to extract a large amount of broth,
Wherein the intestine removal mixture comprises 100 parts by weight of ethanol, 10-20 parts by weight, 3-15 parts by weight of baby leaf, 5-10 parts by weight of cinnamon, 5-10 parts by weight of root, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of ginger, and 3 to 5 parts by weight of salt.
The method according to claim 1,
Wherein the bodily waste removing step is performed by immersing the shark bone in water at 35 to 50 DEG C for 5 to 10 hours.
The method according to claim 1,
Wherein the step of removing the fish is performed at a temperature of 70 to 80 캜 for 20 to 40 minutes.
delete The method according to claim 1,
100 parts by weight of the shark bone removed from the fishy bone is added to the heating vessel equipped with the cooling means together with 300 to 500 parts by weight of water through the intestinal elimination step at a temperature of 120 to 130 ° C for 10 to 15 hours Wherein the shark bone is heated while cooling the evaporated water vapor to extract a large amount of broth.
The method according to claim 1,
The second extraction step separates the broth prepared through the first extraction step from the heating vessel, adding 300 to 500 parts by weight of water to 100 parts by weight of the shark bone remaining in the heating vessel, And cooling the mixture to extract a large amount of broth.
The method according to claim 5 or 6,
Wherein the water is germanium-containing ginseng.
Removing the blood by impregnating the shark bone with water;
A step of removing the blood from the shark bone through the blood removing step;
Drying and crushing the shark bone from which the fish has been removed through the steaming step;
An additive mixing step of mixing the herb medicine powder and the glutinous rice paste into the shark bone powder prepared through the dry pulverization step;
A molding step of molding the mixture prepared through the additive mixing step into pellets;
Applying shark bone marrow water to the surface of a molded product formed through the forming step, the shark bone marrow produced through the intestine removal step; And
And a drying step of drying a molded product to which shark bone water is applied through the shark bone water applying step,
Wherein the intestine removal mixture comprises 100 parts by weight of ethanol, 10-20 parts by weight, 3-15 parts by weight of baby leaf, 5-10 parts by weight of cinnamon, 5-10 parts by weight of root, 5 to 10 parts by weight, ginger 5 to 10 parts by weight, and salt 3 to 5 parts by weight.
The method of claim 8,
Wherein the bodily waste removing step comprises impregnating the shark bone with water at 35 to 50 DEG C for 5 to 10 hours.
The method of claim 8,
Wherein the step of removing the fish is performed at a temperature of 70 to 80 ° C for 20 to 40 minutes.
delete The method of claim 8,
Wherein the dried shredding step comprises shredding the shredded shark bone at a temperature of 40 to 60 DEG C for 30 to 90 minutes and then pulverizing the shredded bone to a particle size of 0.05 to 0.1 millimeter. And a method for manufacturing a food additive powder using the same.
The method of claim 8,
Wherein the additive mixing step comprises mixing 5 to 10 parts by weight of the herb medicine powder and 3 to 5 parts by weight of glutinous rice pulp with 100 parts by weight of the shark bone powder prepared through the dry pulverization step, &Lt; / RTI &gt;
The method according to claim 8 or 13,
Wherein the herbal powder is at least one selected from the group consisting of Angelica keiskei kei, Angelica keiskei koidz., Cinnamon, balsam bark, omija, peony root, dry matter ratio, and exudate.
The method of claim 8,
Wherein a grain addition step of mixing 5 to 10 parts by weight of a grain mixture with 100 parts by weight of the mixture prepared through the additive mixing step is further carried out between the additive mixing step and the shaping step, Gt;
16. The method of claim 15,
The grain mixture is prepared by mixing 10 to 20 parts by weight of licorice powder and 3 to 5 parts by weight of oligosaccharide in 100 parts by weight of at least one grain selected from the group consisting of brown rice, corn, barley, soybean, sorghum, millet, By weight of the shark bone.
The method of claim 8,
Between the step of applying the shark bone to water and the step of drying, a step of applying a step of applying the shake-bark water to the surface of 100 parts by weight of the shark bone-coated product through 3 to 5 parts by weight of the mixture of the shark- Wherein the shark bone is used as a food additive.
18. The method of claim 17,
Wherein the mixture comprises 100 parts by weight of the mash extract, 20-40 parts by weight of mulberry leaf extract, and 10-15 parts by weight of propolis.

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