KR101712565B1 - Preparation Method of Steamed Dried Sea Cucumber and Manufacturing Method of a Healthy Products Thereof - Google Patents

Abstract

The present invention relates to a health food containing a sea cucumber component.
More specifically, the inside of the sea cucumber is removed, washed, and then steamed. The health food containing the jujube, liquorice, pumpkin, black garlic, and red ginseng is further prepared by the natural drying process and the molding process after the above-mentioned steaming process, .

Description

[0001] The present invention relates to a method for producing a steamed dried seaweed, and a method for manufacturing a health food containing the sea cucumber ingredient using the above-

The present invention relates to a method for producing steamed dried ginseng and a method for producing a health food containing the sea cucumber component using the steamed dried ginseng. More particularly, the present invention relates to a health food capable of efficiently ingesting saponin components in sea cucumber ingredients.

Today 's living environment is deteriorating due to pollution, so modern people have increased interest in health and have found many natural foods.

As a result, many natural foods with high nutritional value are produced, and contribute to the public health.

In particular, the sea cucumber called ginseng, which is called sea ginseng in the sea, has a restoration ability that a new internal organs are formed within a month when the body is partially cleaved and the cutting site returns to its original state within three months. Is one of the living creatures that is being watched as a health food.

This sea cucumber is rich in protein and vitamin B as well as saponin contained in ginseng. It contains a lot of yoyod component and chondroitin component so that it can be stored in a refrigerator for a few days to prevent it from being easily deteriorated through contact with oxygen It is a tendency to process it in the form of dry or canned food.

However, there is a limit to the kinds of health foods processed using sea cucumber except for the above-mentioned processing method.

Korean Patent No. 10-0922328 discloses that sea cucumber powder and sea cucumber powder obtained by drying washed sea cucumbers are prepared by mixing sea cucumber extract and sea cucumber intestine extract, respectively. However, It is possible to feel the smell or odor of the composition.

Korean Patent No. 10-1272168 discloses a method for preparing a sea tangle of sea cucumber using sea cucumbers and herbal medicines. However, there is a problem in that nutrient destruction of the sea cucumber and the herbal medicines to be added is large due to the heating process three times.

Korean Patent No. 10-0922328 Korea Patent No. 10-1272168

The present invention, which has been devised to overcome the above-mentioned problems, aims at easily ingesting sea cucumber components by increasing the storage period of sea cucumber while reducing loss of effective components such as saponin component of sea cucumber.

In addition, the present invention aims at providing both the ease of eating and the effect of additional mixed materials by adding a mixing material in addition to the basic effect of sea cucumber.

Further, the present invention aims to further improve the added value of sea cucumber to provide usefulness in the processing of fisheries products.

In order to accomplish the above object, the present invention provides a method for preparing a honeycomb structure, comprising: The first washed fresh sea cucumber was impregnated in vinegar for 20 to 40 minutes and then subjected to a second washing step by adding potato starch powder; A second step of washing the raw sea cucumber at 95 to 100 ° C for 2 to 4 hours; A first natural drying step in which the cooked sea cucumber is dried in a shade for 2 to 5 days; A primary molding step of pressing the primary dried dried seaweed for 30 to 60 minutes; A second natural drying step of drying the first-shaped matured dried ginseng from the shade for 2 to 3 days; A secondary molding step of pressing the secondary dried dried seaweed for 30 to 60 minutes; And a third natural drying step in which the second-shaped matured dried ginseng is sun-dried for 1 to 2 days in a sunny place, and the matured dried ginseng is produced.

The method for preparing a health food containing a component of sea cucumber according to the present invention comprises the steps of: impregnating the matured dried seaweed with purified water for 4 to 5 hours; Preparing a mixed material by mixing an additional material with the purified water impregnated with the steamed dried seaweed; Heating the mixed material at a temperature of 100 to 120 DEG C for 4 to 5 hours; And centrifuging and extracting only the liquid component of the mixed material heated by hot water and sterilizing the mixture at 110 to 130 DEG C for 30 to 60 minutes and packaging.

The mixed material may include 100 parts by weight of purified water, 40 to 60 parts by weight of jujube, 15 to 20 parts by weight of licorice, and 150 to 200 parts by weight of pumpkin.

The mixed material includes 100 parts by weight of purified water, 0.05-0.1 parts by weight of steamed dried seaweed, 0.08-0.1 parts by weight of jujube, 0.025-0.04 parts by weight of licorice, 0.04-0.06 parts by weight of black garlic, and 0.005-0.01 parts by weight of red ginseng .

The present invention has an effect of increasing the storage period of sea cucumber while reducing the loss of effective components such as saponin component of sea cucumber and easily ingesting sea cucumber components.

In addition, the present invention has the effect of simultaneously ingesting the ease of eating and the effect of an additional mixed material by adding a mixing material in addition to the basic effect of sea cucumber.

Further, the present invention has the effect of further enhancing the added value of sea cucumber to enhance the usefulness in the processing of fisheries products.

FIG. 1 is a block diagram of a method of manufacturing a health food containing a sea cucumber component according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, in order that those skilled in the art can easily carry out the present invention.

In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The characteristics of the ingredients added to the health food containing the sea cucumber component according to the present invention are as follows.

Drying sea cucumber - raw sea cucumber and drying it with dried sea cucumber will weigh less than 1 / 20th of the weight of raw sea cucumber and concentrate the nutrients. As a result, dried sea cucumber is rich in calcium, iron, iodine, and protein, including saponin, compared to raw sea cucumbers, and has a good effect on the formation of teeth and bones, thereby promoting development and purifying blood. It is also effective in diabetes, asthma, and hypertension.

Jujube - Nerve relaxation component, which is good for people with severe menopause, insomnia, and emotional abuse. Also, jujube is a fruit of warm nature, it protects the body warm and improves blood circulation, so it is good for improving the cold circulation and fire extinguisher.

Beta-carotene contained in jujube also helps to detoxify active oxygen, which is good for preventing aging. When jujube is consumed steadily, it strengthens immunity and helps to prevent respiratory disease.

It contains all kinds of flavonoids, organic acids and amino acids, choline, gum, fructose and glucose in addition to glycyrrhizin which is a licorice-saponin ingredient. It eliminates the toxicity of all drugs and contains 72 kinds of mineral drugs and 1,200 kinds of pharmacological medicines So that the effect can be exerted well.

In case of licorice, long-term ingestion may cause side effects such as sloth burning, swelling of the body and increase in blood pressure, so it should be used within the specified weight part.

Amber - Leaves, stems, nipples, fruits, seeds are all used for edible or medicinal purposes, and as nutrients such as Caortenes grow up due to maturity, they are attracting attention as a health food.

In particular, it is known that carotenoid compounds, which are multi-colored pigments, are present in yellow amber in the old amber, and -Carotene, which is a source of vitamin A, has been reported to have various pharmacological effects.

Old pumpkins help prevent adult diseases, constipation, diarrhea, cough, colds, colds, skin protection, night blindness, and stroke.

Black Garlic - The raw garlic is fermented at constant temperature and humidity without bending or boiling. It evaporates the sulfur compound, which is a unique fragrance of garlic, to enhance the absorption rate in the body as well as to remove the pungent taste and unpleasant odor. Antibacterial, antifungal, antioxidant, platelet aggregation It is known for its functions such as suppression, anticancer, immune function, and hyperactivity, and contains a large amount of water-soluble sulfur compounds which are hardly present in raw garlic.

Red ginseng - A ginseng product that is heated and steamed. When ginseng is heated, saponin (ginsenoside), which is easy to pass through the cell membrane of our body, is produced, which has anti-cancer effect, immunity enhancement effect and antioxidant effect.

FIG. 1 is a flow chart of a method of manufacturing a health food containing a component of a sea cucumber according to an embodiment of the present invention. Referring to FIG. 1, a first washing step S1, a second washing step S2, (S7), a tertiary drying step (S8), an impregnation step (S9), a mixing step (S10), a hot water heating step (S4), a primary molding step (S5), a secondary drying step Step S11, and extraction and sterilization packaging step S12.

S 1 to S 8 are processes for making sea cucumber ginseng through a steaming process, and S 9 to S 12 are processes for manufacturing health food products containing sea cucumber ingredients using the above-mentioned process.

1. Primary washing step (S1);

After removing the mouth and anus of raw sea cucumbers, they divide the ship and remove the intestines and remove the impurities.

2. Second washing step (S2);

After removing the mushroom and salt from the surface of fresh sea cucumber by spraying vinegar for 20 ~ 40 minutes, the potato starch powder is sprayed and rinsed with fresh water. The raw sea cucumbers are further treated with potato starch powder to further remove foreign matter and saline on the surface of the raw cucumber.

3. Steaming (S3):

The second-washed raw sea cucumber is placed in a steaming tray and placed in a boil-boiler at a temperature of 95 to 100 ° C for 2 to 4 hours.

The steaming process is a process for minimizing the nutrients of sea cucumber. If the steaming time is less than 2 hours, there is a high possibility of corruption in the process of drying the sea cucumbers after the steaming.

When the above-mentioned steaming time is set to 4 hours or more, the change in the saponin content from sea cucumber in the health food is reduced when the health food prepared using the dried seaweed dried ginseng is processed through the process described in the next step.

4. First natural drying step (S4);

The dried sea cucumbers are placed in a drying basket and subjected to primary drying for 2 to 5 days in a well-ventilated area. During the drying process, the sea cucumber is turned over and dried evenly. During the drying process, the sea cucumber can be cut and dried to facilitate drying of the sea cucumber.

In addition, the above-mentioned drying period differs depending on the season and the weather, and drying is performed by observing the moisture content of the cooked sea cucumber surface.

5. Primary molding step (S5);

The above-mentioned primary dried dried seaweed is pressed for 30 to 60 minutes. The above-mentioned steamed dried seaweeds have a favorable condition for natural drying by expanding the surface area of the dried seaweeds through compression molding.

6. Second natural drying step (S6);

The above-mentioned first press-molded wet-laid watercake is put in a drying basket and the second drying is carried out by inverting the air for 2 to 3 days.

The second drying period is less than that of the first drying due to the primary compression molding of the matured dried ginseng, and the difference may occur depending on the season and the weather.

7. Second molding step (S7);

And the secondary drying process is performed by pressing the secondary dried dried seaweed for 30 to 60 minutes.

This minimizes the deformation caused by the decrease in the moisture content of the mature dried ginseng due to the secondary drying.

8. Third natural drying step (S8);

The above-mentioned second press-molded matured dried ginseng is placed in a drying basket, and is subjected to tertiary drying by inverting it for 1-2 days in a well-ventilated place.

Unlike the above-mentioned primary or secondary drying, the above-mentioned tertiary drying proceeds in sunshine to minimize the moisture content of the matured dried ginseng.

9. Impregnation step (S9);

The above-mentioned three-dimensionally dried matured dried seaweeds are impregnated in purified water at room temperature for 4 to 5 hours.

The above-mentioned impregnated impregnated impregnated impurities is a process of calling the impregnated impregnated impurities due to drying.

At this time, it is preferable that impregnated water is impregnated in the purified water in an amount of 5 to 50% by weight, preferably 5 to 30% by weight. When the above-mentioned water-containing dried ginseng is less than 5% by weight based on the purified water, the amount of the purified water is insufficient, so that the water may partially burn or be insufficient in component extraction. And the amount of the extract is reduced. Therefore, it is very important to adjust the content range.

10. Mixing step S10;

Jujube and licorice are added to the purified water impregnated with the above-mentioned steamed dried seaweed, and pumpkin, black garlic and red ginseng are further mixed.

Each of the characteristics of the material to be mixed in the above is described above, and the material is mixed after being groomed for each material.

The jujube and licorice are dried and used in the market.

Also, the pumpkin is prepared by preparing an old pumpkin, removing seeds from inside thereof, crushing it into pieces, and mixing.

The above-described black garlic and red ginseng are also commercially available.

The supplementary material may include 40 to 60 parts by weight of jujube, 15 to 20 parts by weight of licorice, 150 to 200 parts by weight of pumpkin, or 0.08 to 0.1 part by weight of jujube, 0.025 to 0.04 part by weight of licorice, 0.04 to 0.06 part by weight And 0.005 to 0.01 part by weight of red ginseng.

Therefore, in the mixing step, the mixture may contain 30 to 50 parts by weight of steamed dried ginseng, 40 to 60 parts by weight of jujube, 15 to 20 parts by weight of licorice, and 150 to 200 parts by weight of pumpkin, relative to 100 parts by weight of purified water, 0.05 to 0.1 part by weight of dried seaweed, 0.08 to 0.1 part by weight of jujube, 0.025 to 0.04 part by weight of licorice, 0.04 to 0.06 part by weight of black garlic, and 0.005 to 0.01 part by weight of red ginseng.

11. Heated bath heating step (S11);

The mixed material is heated to 100 to 120 DEG C for 4 to 5 hours.

12. Sterilization treatment and packaging step (S12);

Only the liquid component of the mixed material heated by the hot water is centrifuged, sterilized at 110 to 130 ° C for 30 to 60 minutes, and packed in a pack.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples are for illustrative purposes only and do not limit the scope of protection of the present invention.

After removing the mouth and anus of the sea cucumber, the ship is broken and the inside and the impurities are removed and washed. The washed sea cucumber is impregnated with vinegar for 30 minutes, rinsed with potato starch powder, and washed with fresh water.

The second-washed fresh sea cucumber was boiled at 100 ° C for 3 hours, and then primary dried for 4 days in a well-ventilated shade.

The above-mentioned first-dried matured dried ginseng was subjected to primary compression molding for 30 minutes by a compactor, followed by secondary drying for 3 days in a well-aired shade.

The secondary dried and boiled dried seaweeds were subjected to secondary compression molding for 30 minutes by a press, followed by tertiary drying for 2 days in a well-ventilated place.

1000 g of purified water is added to 300 g of the dried seaweed, which is dried through the process described above, and the mixture is further mixed with 15,000 g of pumpkin, 400 g of jujube and 150 g of licorice.

After heating the mixed material at 110 ° C for 4 hours, only the liquid component is centrifuged and extracted from the mixed material heated by the hot water.

The extracted extract is sterilized at 120 ° C for 40 minutes and packed in a pack.

6000 g of purified water, 400 g of jujube, 150 g of licorice, 250 g of black garlic, and 30 g of red ginseng were mixed with 300 g of the prepared steamed seaweed, which was prepared in the same manner as described in Example 1. The mixture was heated in a hot water bath at 110 캜 for 4 hours, Only the liquid component is centrifuged and extracted.

The extracted extract is sterilized at 120 ° C for 40 minutes and packed in a pack.

[Comparative Example 1]

After removing the mouth and anus of the sea cucumber, the ship is broken and the inside and the impurities are removed and washed. The washed sea cucumber is impregnated with vinegar for 30 minutes, rinsed with potato starch powder and rinsed second.

1000 g of purified water is added to 300 g of the washed sea cucumber as described above, and the mixture is further mixed with 15,000 g of pumpkin, 400 g of jujube and 150 g of licorice.

After heating the mixed material at 110 ° C for 4 hours, only the liquid component is centrifuged and extracted from the mixed material heated by the hot water.

The extracted extract is sterilized at 120 ° C for 40 minutes and packed in a pack.

[Comparative Example 2]

After removing the mouth and anus of the sea cucumber, the ship is broken and the inside and the impurities are removed and washed. The washed sea cucumber is impregnated with vinegar for 30 minutes, rinsed with potato starch powder and rinsed second.

The second-washed raw sea cucumber was matured at 100 ° C for 30 minutes and dried at 60 ° C in a heat drier.

1000 g of purified water is added to 300 g of dried seaweed ginseng which has been dried through the above-described process, and after mixing for 4 hours, 15,000 g of pumpkin, 400 g of jujube and 150 g of licorice are further mixed.

After heating the mixed material at 110 ° C for 4 hours, only the liquid component is centrifuged and extracted from the mixed material heated by the hot water.

The extracted extract is sterilized at 120 ° C for 40 minutes and packed in a pack.

[Comparative Example 3]

The same procedure as in Example 1 described above was conducted, but the boiling time of raw sea cucumber was 5 hours.

[Comparative Example 4]

The same procedure as in Example 1 described above was conducted, but the ripening time of raw sea cucumber was 6 hours.

[Comparative Example 5]

A mixture of 6000 g of purified water, 400 g of jujube, 150 g of licorice, 350 g of black garlic and 30 g of red gins were mixed with 300 g of the prepared steamed seaweed prepared in the same manner as in Example 1, And extracted.

The extracted extract is sterilized at 120 ° C for 40 minutes and packed in a pack.

[Comparative Example 6]

A mixture of 6000 g of purified water, 400 g of jujube, 150 g of licorice, 400 g of black garlic, and 30 g of red gins was mixed with 300 g of the prepared steamed seaweed prepared in the same manner as in Example 1, And extracted.

The extracted extract is sterilized at 120 ° C for 40 minutes and packed in a pack.

[Test Example 1] Comparison of saponin content from sea cucumbers

(Saponin) derived from sea cucumber in 100 g of the extract prepared in Example 1, Comparative Example 1 and Comparative Example 2 described above is analyzed by HPLC to show the extraction ratio of the sea cucumber to the standard content.

ingredient Example 1 Comparative Example 1 Comparative Example 2 HOROTURIN (saponin) 0.111 mg 0.096 mg 0.088 mg Extraction ratio 92% 80% 73%

 <Table 1. Comparison of holoturin (saponin) content from sea cucumber>

That is, as shown in Table 1, it can be confirmed that the content of holoturin (saponin) derived from sea cucumber is large in the health food containing the sea cucumber component according to the present invention.

[Test Example 2] Comparison of the content of holothrin (saponin) derived from sea cucumber with time of boiling

(Saponin) content from sea cucumber in 100 g of the extract prepared in Example 1, Comparative Example 3 and Comparative Example 4 prepared by varying the steaming time, to be.

ingredient Example 1 Comparative Example 3 Comparative Example 4 HOROTURIN (saponin) 0.111 mg 0.104 mg 0.101 mg Extraction ratio 92% 86% 84%

 <Table 2> Comparison of the content of holoturin (saponin)

That is, as shown in Table 2, it was confirmed that the health food containing the sea cucumber component according to the present invention had a higher content of holoturin (saponin) derived from sea cucumbers when the steaming time was 4 hours or less .

[Test Example 3] Evaluation of food and beverage according to the content of black garlic

The extracts prepared in Example 2, Comparative Example 5 and Comparative Example 6 described above were subjected to food and beverage evaluations in subjects of 50 men and women aged 40 to 50 years. (2 points), normal (3 points), good points (4 points), and very good points (5 points) in the eating and drinking of the subjects, The average values obtained from the subjects were classified into A (good) for three points or more, B (normal) for three points, and C (not good) for two points or less.

ingredient Example 2 Comparative Example 5 Comparative Example 6 medium 4 2 2 evaluation A C C

<Table 3> Evaluation of taste according to content of black garlic>

That is, as shown in Table 3, the health food containing the sea cucumber component according to the present invention should have a content of 0.04 to 0.06 part by weight of black garlic relative to 100 parts by weight of purified water, The result was that he felt less black garlic.

Therefore, as a result of the above test example, the present invention using mature dried ginseng rather than raw sea cucumber and dried ginseng contains more holoturin (saponin) derived from sea cucumber, And it was desirable that it was desirable to steepen within an hour.

In the health food containing the sea cucumber component of the present invention, the content of the black garlic is preferably in the range of 0.04 to 0.06 part by weight with respect to 100 parts by weight of the purified water.

According to the above results, the health food containing the sea cucumber component of the present invention has a saponin extract content of 90% or more as compared to the standard content of saponin contained in the sea cucumber, and the health food containing the sea cucumber component according to the present invention contains the saponin- Can be easily ingested.

Meanwhile, the health food containing the sea cucumber component according to the present invention can be processed in various ways such as poultice, poultice, extract, juice, juice, and sold to consumers.

Although the present invention has been described in connection with the preferred embodiments thereof, it will be apparent to those skilled in the art that various changes and modifications can be made therein without departing from the spirit of the invention.

Therefore, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification, but should be defined by the claims.

S1: primary washing step
S2: Second washing step
S3: steaming stage
S4: Primary drying step
S5: Primary molding step
S6: Secondary drying step
S7: Secondary molding step
S8: Third drying step
S9: Impregnation step
S10: Mixing step
S11: heating step
S12: Extraction and Sterilization Packaging Steps

Claims (7)

delete A primary washing step S1 for removing the viscera and impurities of the raw sea cucumber;
A second washing step (S2) of impregnating the first-washed raw ginseng with vinegar for 20 to 40 minutes followed by washing with potato starch powder;
(S3): heating the second washed raw ginseng with steam at 95 to 100 DEG C for 2 to 4 hours;
(S4) a step of drying the sea cucumber which has been subjected to the steaming step for 2 to 5 days in a shade to produce a steamed dried seafood;
A primary molding step (S5) of pressurizing the matured dried ginseng through the first natural drying step for 30 to 60 minutes;
A second natural drying step (S6) of drying the first-shaped matured dried ginseng from the shade for 2 to 3 days;
A secondary molding step (S7) for pressing the wet-dried dried ginseng through the second natural drying step for 30 to 60 minutes;
(S8) the third-stage natural drying of the above-mentioned secondary-shaped dried seaweed for 1 to 2 days in sunny place;
(S9) impregnating the purified water with purified water for 4 to 5 hours;
40 to 60 parts by weight of jujube, 15 to 20 parts by weight of licorice and 150 to 200 parts by weight of pumpkin are mixed with 0.08 to 0.1 part by weight of jujube, 0.025 to 0.04 part by weight of licorice and 0.04 to 0.06 part by weight of licorice, (S 10) mixing 0.005 to 0.01 part by weight of red ginseng to prepare a mixed material;
Heating the mixed material at a temperature of 100 to 120 ° C for 4 to 5 hours (S11); And
Centrifugally extracting only the liquid component of the mixed material heated by the hot water, sterilizing the mixture at 110 to 130 캜 for 30 to 60 minutes and packaging (S12);
&Lt; / RTI &gt; wherein the composition comprises a sea cucumber component. delete delete 3. The method of claim 2,
Wherein the steamed dried seaweed is impregnated with the purified water in an amount of 5 to 50% by weight. For health foods containing sea cucumber,
The health food containing the sea cucumber is prepared by the method of any one of claims 2 to 5. The method of claim 6,
Wherein the health food containing the sea cucumber is manufactured in the form of a ring, a loaf, an extract, a juice, or a juice.

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