KR102272035B1 - Method of manufacture of natural nutrition compound mixed with nypa fruticans wurmb pure juice and sea cucumber juice - Google Patents

Method of manufacture of natural nutrition compound mixed with nypa fruticans wurmb pure juice and sea cucumber juice Download PDF

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KR102272035B1
KR102272035B1 KR1020200155404A KR20200155404A KR102272035B1 KR 102272035 B1 KR102272035 B1 KR 102272035B1 KR 1020200155404 A KR1020200155404 A KR 1020200155404A KR 20200155404 A KR20200155404 A KR 20200155404A KR 102272035 B1 KR102272035 B1 KR 102272035B1
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juice
sea
sea cucumber
pot
hours
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강용찬
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강용찬
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L17/40—Shell-fish
    • 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
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • 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
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention relates to a method for manufacturing a natural nutrient composition mixed with nypa fruticans wurmb juice and sea cucumber juice, and specifically, to a method for manufacturing a natural nutrient composition mixed with nypa fruticans wurmb juice and sea cucumber juice, wherein nypa fruticans wurmb juice and sea cucumber juice are manufactured and mixed in a certain ratio and apple juice and cabbage juice are added to make a natural nutrient composition that is convenient to take, has no side effect even if the period of taking is increased, and is good for stomach disease.

Description

해죽순즙과 해삼즙을 혼합한 천연영양조성물의 제조방법{Method of manufacture of natural nutrition compound mixed with nypa fruticans wurmb pure juice and sea cucumber juice}Method of manufacturing a natural nutritional composition mixed with sea bamboo shoot juice and sea cucumber juice {Method of manufacture of natural nutrition compound mixed with nypa fruticans wurmb pure juice and sea cucumber juice}

본 발명은 해죽순즙액과 해삼의 즙액을 혼합하는 영양조성물의 제조방법에 관한 것으로 해죽순의 즙액과 해삼의 즙액을 제조하여 일정비율로 혼합하고, 사과즙과 양배추즙을 추가하여 복용이 편리하고, 복용기간이 증가하여도 부작용의 문제가 없으며, 위질환에도 좋은 천연영양 조성물이 되게 한 것이다.The present invention relates to a method for preparing a nutritional composition for mixing the juice of sea bamboo shoots and the juice of sea cucumbers. The juice of sea bamboo shoots and juice of sea cucumbers are prepared and mixed in a certain ratio, and apple juice and cabbage juice are added to make it convenient to take, There is no problem of side effects even if the period of taking is increased, and it is a natural nutritional composition good for stomach diseases.

해죽선을 이용하는 선행기술에는 해죽순추출물을 포함하는 신경병증성 통증 예방 및 치료용 조성물이 특허 제10-2163839호로 등록되어 있다.In the prior art using haejuk seon, a composition for preventing and treating neuropathic pain containing a haejuk shoot extract is registered as Patent No. 10-2163839.

상기 발명은 해죽순 추출물을 포함하고 개비자나무추출물, 음지궐추출물, 삼백초추출물, 수호초추출물 및 나한과추출물 및 이들의 혼합물로 이루어진 군으로부터 선택되는 천연추출물을 추가로 포함하는 치료용 조성물이 개시된바 있어 신경병증서 통증 예방 또는 치료에 이용되고 있다.The present invention discloses a therapeutic composition comprising a sea bamboo shoot extract and additionally comprising a natural extract selected from the group consisting of Gabija oleifera extract, Eumjigwol extract, Sambaekcho extract, Suhocho extract and Nahan fruit extract, and mixtures thereof. It has been used to prevent or treat pain in neuropathy.

그러나 상기 발명은 신경병증성 통증예방 또는 치료에 이용될 수 있게 치료제로 개발이 된 것이라 영양조성물로 상용하기에는 적합하지 않아 대중적으로 이용할 수 없는 불편이 있다.However, since the invention has been developed as a therapeutic agent to be used for preventing or treating neuropathic pain, it is not suitable for commercial use as a nutritional composition, and thus it is inconvenient to use it publicly.

본 발명은 상기 불편을 해소하기 위하여 개발된 것이다.The present invention was developed to solve the above inconvenience.

본 발명은 해죽순을 채취하여 염분을 제거하고, 즙액을 제조하는 단계와, 해삼을 채취하여 염분을 제거하고, 즙액을 제조하는 단계에서 사과를 같이 넣고, 즙을 짜는 해삽즙제조단계와, 해죽순즙액과 해삼즙액을 일정비율로 혼합하는 단계와, 해죽순즙과 해삽즙혼합물에 양배추즙을 추가하여 포장하는 단계로 제조함을 특징으로 한다.The present invention relates to the steps of collecting sea bamboo shoots to remove salt, preparing juice, collecting sea cucumbers to remove salt, and adding apples together and squeezing the juice; It is characterized in that it is prepared by mixing the pure juice and sea cucumber juice in a certain ratio, and adding cabbage juice to the mixture of sea bamboo shoots and sea cucumber juice and packaging the mixture.

본 발명은 해죽순을 채취하여 세척한 다음, 건조시켜서 3~4cm 크기로 절단하여 2~3℃되는 흐르는 물속에 6~8시간을 침지하였다가 인출하고, 다시 침수하는 작업을 3~4회 반복하여 염분과 이취를 제거하는 해죽순 준비단계,In the present invention, the sea bamboo shoots are harvested, washed, dried, cut into 3~4cm size, immersed in flowing water at 2~3℃ for 6~8 hours, taken out, and the operation of submerging again is repeated 3~4 times. The sea bamboo shoot preparation step to remove salt and odor by

염분과 이취를 제거한 해죽순을 건조시킨 다음, 3~4cm 길이로 파쇄하는 파쇄단계, A crushing step of drying the sea bamboo shoots from which salt and odor have been removed, and then crushing them to a length of 3 to 4 cm;

파쇄한 해죽순 5kg을 중탕솥에 투입한 다음, 물 35kg을 가하여 솥뚜껑을 닫고 중탕솥의 온도 120℃, 압력 2kgf/㎠으로 설정하여 4~6시간을 가열가압하여 중탕솥 내부 온도가 120℃ 압력 2kgf/㎠가 되면 가열을 중지하고 중탕솥에 장치한 압착기를 작동시켜 즙액을 착출하는 해죽순즙액제조단계,Put 5 kg of crushed sea bamboo shoots into the hot pot, add 35 kg of water, close the lid, set the temperature of the hot pot at 120 °C and pressure of 2 kgf/cm2, and heat and pressurize for 4 to 6 hours so that the inner temperature of the hot pot is 120 °C pressure. When it reaches 2kgf/㎠, heating is stopped and the presser installed in the hot water pot is operated to extract the juice.

제조한 해죽순즙액을 여과하여 뚜껑이 없는 솥에 넣고 가열하여 즙액을 절반으로 농축시키는 즙농축단계, A juice concentration step of filtering the prepared sea bamboo shoot juice, putting it in a pot without a lid, and heating it to concentrate the juice in half;

농축된 즙액을 30~60℃에 저장하는 해죽순즙저장단계,Haejuk sprout juice storage step of storing the concentrated juice at 30~60℃,

해삼을 채취하여 내장과 이물질을 제거하고, 세척하여 2~6℃ 되는 냉수에 3~4시간을 침지하고, 인출하는 작업을 3~4회 반복하여 염분을 제거하고, 건조시키는 단계,The steps of collecting sea cucumber, removing internal organs and foreign substances, washing and immersing in cold water at 2-6 ° C for 3-4 hours, and repeating the extraction operation 3-4 times to remove salt and drying;

건조시킨 해삼을 프라이팬위에 펼쳐서 150~200℃로 가열 교반하여 볶는 단계,Spread the dried sea cucumber on a frying pan and stir-fry it by heating it at 150~200℃,

볶은 해삼을 12~24시간 햇볕에 노출시켜 일광하에서 건조시키는 해삼일광건조단계,Sea cucumber sun drying step, in which the roasted sea cucumber is exposed to sunlight for 12 to 24 hours and dried under sunlight.

햇볕에 건조한 해삼 10kg과, 사과 2kg를 삼베주머니에 같이 넣고 중탕솥에 투입하여 물 30kg을 가한 후, 솥뚜껑을 닫고 중탕솥의 온도를 120℃로 설정하고, 압력 2kgf/㎠로 설정한 다음, 4~6시간을 가열하여 내부온도 120℃ 압력 2kgf/㎠가 되면 가열을 중지하고, 2~3시간을 경과시킨 후에 중탕솥에 장치한 압착프레스로 피가열물을 압착하여 여과하고, 여과된 즙액을 외부저장용기에 이송하여 40~50℃에서 저장하는 해삼즙저장단계,Put 10 kg of sun-dried sea cucumber and 2 kg of apples together in a burlap bag, put it in a hot water pot, add 30 kg of water, close the pot, set the temperature of the hot pot at 120 °C, set the pressure to 2 kgf/㎠, and then 4 After heating for ~6 hours, when the internal temperature reaches 120℃ and the pressure reaches 2kgf/cm2, the heating is stopped, and after 2-3 hours have elapsed, the object to be heated is compressed and filtered with the compression press installed in the hot water pot, and the filtered juice Sea cucumber juice storage step of transferring to an external storage container and storing it at 40~50℃,

양배추를 40~50℃로 가열하고, 압착기에 넣어 착출하고 여과하는 양배추즙제조단계,Cabbage juice production step of heating cabbage to 40~50℃, extracting it by putting it in a press and filtering it,

해죽순즙액과 해삼즙액을 일정비율로 혼합하고 양배추즙을 추가하여 포장봉지에 넣고 밀봉하는 단계로 혼합즙액을 제조한다.The mixed juice is prepared by mixing the juice of the sea bamboo shoots and the juice of the sea cucumber in a certain ratio, adding cabbage juice, putting it in a packaging bag, and sealing it.

이때, 해죽순즙액과 해삼즙액의 혼합비는 1:6 ~ 1:12의 중량비율 중에서 선택하는 것이 바람직하고, 양배추즙은 혼합액의 1~2중량% 범위로 추가하는 것이 바람직하다.In this case, the mixing ratio of the sea bamboo shoot juice and the sea cucumber juice is preferably selected from a weight ratio of 1:6 to 1:12, and the cabbage juice is preferably added in the range of 1 to 2% by weight of the mixture.

이와 같이 제조된 본 발명은 해죽순즙액과 해삼즙액을 일정비율로 혼합하고, 해삼즙제조단계에서 사과를 넣어 즙액을 제조하기 때문에 맛이 좋은 해삼즙을 제조할 수 있고, 해삼즙의 팩틴과 식이섬유 함량을 높일 수 있고, 해죽순즙액과 해삼즙을 혼합한 즙액에 양배추즙을 혼합하기 때문에 양배추즙의 성분을 해죽순즙의 성분과 해삼즙의 성분에 양배추성분을 혼합하여 건강증진에 유익한 천연영양 조성물을 제조할 수 있는 이점이 있다.In the present invention prepared as described above, the sea cucumber juice with good taste can be prepared because the juice is prepared by mixing the sea cucumber juice and the sea cucumber juice in a certain ratio, and adding apples in the sea cucumber juice production step, and the pectin and the diet of the sea cucumber juice. It is possible to increase the fiber content, and because cabbage juice is mixed with the juice mixture of sea bamboo shoot juice and sea cucumber juice, the ingredients of cabbage juice are mixed with the ingredients of sea bamboo shoot juice and sea cucumber juice, which is a natural nutrition beneficial for health promotion. There is an advantage to be able to prepare the composition.

본 발명은 해죽순을 채취하여 염분을 제거하고, 즙액을 제조하는 단계와, 해삼을 채취하여 염분을 제거하고, 즙액을 제조하는 단계에서 사과를 같이 넣고 즙을 짜는 해삼즙제조단계와, 해죽순즙액과 해삼즙액을 일정비율로 혼합하는 단계와, 해죽순즙과 해삼즙혼합물에 양배추즙을 추가하여 포장하는 단계로 제조함을 특징으로 한다.The present invention relates to a sea cucumber juice production step of collecting sea bamboo shoots to remove salt and preparing a juice, a sea cucumber juice preparation step of collecting sea cucumbers to remove salts, and squeezing apples together in a step of preparing the juice juice; It is characterized in that it is prepared by mixing the juice and sea cucumber juice in a certain ratio, and adding cabbage juice to the sea bamboo shoot and sea cucumber juice mixture and packaging.

본 발명은 해죽순을 채취하여 세척한 다음, 건조시켜서 3~4cm 크기로 절단하여 2~3℃되는 흐르는 물속에 6~8시간을 침지하였다가 인출하고, 다시 침수하는 작업을 3~4회 반복하여 염분과 이취를 제거하는 해죽순 준비단계,In the present invention, the sea bamboo shoots are harvested, washed, dried, cut into 3~4cm size, immersed in flowing water at 2~3℃ for 6~8 hours, taken out, and the operation of submerging again is repeated 3~4 times. The sea bamboo shoot preparation step to remove salt and odor by

염분과 이취를 제거한 해죽순을 건조시킨 다음, 3~4cm 길이로 파쇄하는 파쇄단계, A crushing step of drying the sea bamboo shoots from which salt and odor have been removed, and then crushing them to a length of 3 to 4 cm;

파쇄한 해죽순 5kg을 중탕솥에 투입한 다음, 물 35kg을 가하여 솥뚜껑을 닫고 중탕솥의 온도 120℃, 압력 2kgf/㎠으로 설정하여 4~6시간을 가열가압하여 중탕솥 내부 온도가 120℃ 압력 2kgf/㎠가 되면 가열을 중지하고 중탕솥에 장치한 압착기를 작동시켜 즙액을 착출하는 해죽순 즙액 제조단계,Put 5 kg of crushed sea bamboo shoots into the boiling water pot, add 35 kg of water, close the pot, set the temperature of the water pot at 120℃ and the pressure 2kgf/cm2, and heat and pressurize for 4~6 hours, so that the inside temperature of the water pot is 120℃ pressure When it reaches 2kgf/㎠, heating is stopped and the presser installed in the hot water pot is operated to extract the juice.

제조한 해죽순즙액을 여과하여 뚜껑이 없는 솥에 넣고 가열하여 즙액을 절반으로 농축시키는 즙액농축단계,A juice concentration step of filtering the prepared sea bamboo shoot juice, putting it in a pot without a lid, and heating it to concentrate the juice in half;

농축된 해죽순즙액을 30~60℃로 저장하는 해죽순즙저장단계,Haejuk sprout juice storage step of storing the concentrated Haejuk sprout juice at 30~60℃,

해삼을 채취하여 내장과 이물질을 제거하고, 세척하여 2~6℃되는 냉수에 3~4시간을 침지하고, 인출하는 작업을 3~4회 반복하여 염분을 제거하고, 건조시키는 단계와, The steps of collecting sea cucumber, removing internal organs and foreign substances, washing, immersing in cold water at 2-6 ° C for 3-4 hours, and repeating the extraction operation 3-4 times to remove salt and drying;

건조시킨 해삼을 프라이팬위에 펼쳐서 150~200℃로 가열 교반하여 볶는 단계,Spread the dried sea cucumber on a frying pan and stir-fry it by heating it at 150~200℃,

볶은 해삼을 12~24시간 햇볕에 노출시켜 일광하에서 건조시키는 해삼일광건조단계,Sea cucumber sun drying step, in which the roasted sea cucumber is exposed to sunlight for 12 to 24 hours and dried under sunlight.

햇볕에 건조한 해삼 10kg과, 사과 2kg를 삼베주머니에 같이 넣고 중탕솥에 투입하여 물 30kg을 가한 후, 솥뚜껑을 닫고 중탕솥의 온도를 120℃로 설정하고, 압력 2kgf/㎠로 설정한 다음, 4~6시간을 가열하여 내부온도 120℃ 압력 2kgf/㎠가 되면 가열을 중지하고, 2~3시간을 경과시킨 후, 중탕솥에 장치한 압착프레스로 피가열물을 압착하여 여과하고, 여과된 즙액을 외부저장용기에 이송하여 40~50℃ 에서 저장하는 해삼즙 저장단계,Put 10 kg of sun-dried sea cucumber and 2 kg of apples together in a burlap bag, put it in a hot water pot, add 30 kg of water, close the pot, set the temperature of the hot pot at 120 °C, and set the pressure to 2 kgf/㎠, then 4 After heating for ~6 hours, when the internal temperature reaches 120℃ and the pressure reaches 2kgf/cm2, the heating is stopped, and after 2~3 hours have elapsed, the object to be heated is compressed and filtered with the compression press installed in the hot water pot, and the filtered juice is filtered. Sea cucumber juice storage step of transferring to an external storage container and storing it at 40~50℃,

양배추를 40~50℃로 가열하고, 압착기에 넣어 즙을 짜고 여과하는 양배추즙제조단계, Cabbage juice production step of heating the cabbage to 40~50℃, squeezing the juice by putting it in a press, and filtering it;

해죽순즙액과 해삼즙액을 일정비율로 혼합하고 양배추즙을 추가하여 포장봉지에 넣고 밀봉하는 단계로 혼합즙을 제조한다.Mix the sea bamboo shoot juice and the sea cucumber juice in a certain ratio, add cabbage juice, put it in a packaging bag, and seal it to prepare the mixed juice.

이때, 해죽순즙액과 해삼즙액의 혼합비는 1:6 ~ 1:12의 중량비율 중에서 선택하는 것이 바람직하고, 양배추즙은 혼합액의 1~2중량% 범위로 추가하는 것이 바람직하다.In this case, the mixing ratio of the sea bamboo shoot juice and the sea cucumber juice is preferably selected from a weight ratio of 1:6 to 1:12, and the cabbage juice is preferably added in the range of 1 to 2% by weight of the mixture.

해죽순(Nypa fruticans Wurmb) 은 대니, 니파팜, 니파야자라고도 불리며, 천남성과에 속한 식물로서 미얀마, 인도네시아, 필리핀등 동남아시아의 강어귀의 민물이나 소금기 있는 해변에서 재배된다. Sea bamboo shoots (Nypa fruticans Wurmb) , also called dani, nipa palm, and nipa palm, is a plant belonging to the family Cheonnamaceae and is cultivated in freshwater or salty beaches of estuaries in Southeast Asia such as Myanmar, Indonesia, and the Philippines.

해죽순은 바다에서 나는 죽순이란 뜻으로 어린새순의 모습이 우리나라 죽순과 닮았기 때문에 붙여진 이름이다.Haejuksun means bamboo shoots from the sea, and the name was given because the shape of the young shoots resembled Korean bamboo shoots.

해죽순은 전통적으로 치아 염증에 쓰이던 식물로서 다량의 페놀산과 풀라보노이드를 함유하고 있고, 그에 따라 항산화 효과 및 콜레스트레롤 억제 효과등이 탁월하다고 보고됨에 따라 많이 수입되고 있다.As a plant that has been traditionally used for tooth inflammation, Hae bamboo shoot is imported as it is reported that it contains a large amount of phenolic acid and flavonoids, and thus it has excellent antioxidant effects and cholesterol-suppressing effects.

충남대학교 농업과학연구소에서 검사하여 발포한 자료에 따르면, 해죽순 100mg 중에는 총폴리페놀 17,344mg 조사포닌 11,016mg, 나트륨 683mg, 칼륨 2,621mg, 인 259mg, 칼슘 301mg, 마그네슘 467mg, 아연 1.41mg, 셀레륨 15.5mg, 환 322mg,철 12.0mg, 구리 0.03mg,이 포함되어 있고, 비타민E 100mg, 필수아미노산 발린 340mg, 이소류신 240mg, 류신 510mg, 사포닌 11,016mg,이 포함된 것으로 발표된바 있다.According to the data released by the Agricultural Science Research Institute of Chungnam National University, in 100 mg of sea bamboo shoots, total polyphenols 17,344 mg, zoponin 11,016 mg, sodium 683 mg, potassium 2,621 mg, phosphorus 259 mg, calcium 301 mg, magnesium 467 mg, zinc 1.41 mg, selerium 15.5 mg, ring 322 mg, iron 12.0 mg, copper 0.03 mg, and vitamin E 100 mg, essential amino acid valine 340 mg, isoleucine 240 mg, leucine 510 mg, saponin 11,016 mg, has been announced to contain.

해삼은 극피동물 해삼강에 속하는 수생동물로 수온 17℃ 이하에서 식욕이 완성하고, 운동이 활발하지만 17℃ 이상이 되면 먹는 것을 중지하고, 25℃ 이상 되면 여름잠을 잔다. 먹이를 먹을 때는 촉수로 바다밑에 깔림 모래 진흙을 입에 넣어 모래 진흙속에 있는 작은 생물을 잡아먹고, 모래와 배설물을 밖으로 내 보낸다. 외부에서 자극을 받으면 장을 끓어서 항문 밖으로 내보지만 재생력이 강해져 다시 생기는 특징이 있다. 일반적으로는 회로 먹거나 볶음, 찜, 탕으로 먹는다. 해삼에는 사포닌이 있어 육지의 인삼과 같다 하여 이름이 해삼으로 불리워질 만큼 약효가 있다. 해삼에는 단백질, 칼슘, 인, 칼륨, 나트륨, 철, 요오드, 사포닌, 알라닌, 알긴산, 글루타민산, 황산에스테르 성분이 있고, 사포닌과 흡사한 홀로톡신이 있어 항종양 작용을 하며, 아르기닌이 있어 개체 세포의 재생과 회복을 촉진시키는데 도움을 주고, 정력상승을 도와주며, 해삼의 연골에 함유되어 있는 황산 콘드로이틴 성분이 혈액순환 촉진 작용과 활성산소 제거작용을 하고, 항산화작용을 하므로 기미나 죽은깨, 잡티를 제거하여 피부건강 개선에 작용하고 노화방지에 도움을 주며, 또 해삼에는 칼슘, 요오드, 알긴산이 풍부하여 뼈를 튼튼하게 하고, 대사촉진에 도움이 되고, 혈액을 정화하는 효능이 있어 피로를 풀어주는데 효과적이며, 또한, 해삼은 100g당 15kcal로 칼로리가 낮아 저칼로리 식품에 해당한다. Sea cucumbers are aquatic animals belonging to the echinoderm family, and when the water temperature is below 17℃, appetite is completed, and exercise is active, but when it is above 17℃, it stops eating, and when it is 25℃ or more, it sleeps in summer. When feeding, it uses its tentacles to put sand mud on the bottom of the sea to eat small creatures in the sand and mud, and expels the sand and excrement. When stimulated from the outside, the intestine boils and comes out of the anus, but the regeneration is strong and it recurs. In general, it is eaten raw, stir-fried, steamed, or stewed. Sea cucumbers contain saponins and are so effective that they are called sea cucumbers because they are similar to ginseng on land. Sea cucumber contains protein, calcium, phosphorus, potassium, sodium, iron, iodine, saponin, alanine, alginic acid, glutamic acid, and sulfate ester. It helps to promote regeneration and recovery, helps to increase energy, and chondroitin sulfate contained in the cartilage of sea cucumber promotes blood circulation, removes free radicals, and acts as an antioxidant to reduce blemishes, dead sesame, and blemishes. By removing it, it works to improve skin health and helps prevent aging. Also, sea cucumber is rich in calcium, iodine and alginic acid, which makes bones strong, helps metabolism, and purifies blood to relieve fatigue. It is effective, and also, sea cucumber is low in calories at 15 kcal per 100 g, which corresponds to a low-calorie food.

해삼은 생으로 먹는거 보다 말려서 먹으면 몸안에 흡수되는 정도가 높다. 생으로 먹는 경우 60%정도가 흡수되지만 말린해삼으로 먹으면 몸안에 흡수되는 흡수율이 90%까지 올라간다. 또, 해삼을 말리면 단백질의 함량도 20배나 늘어나고, 칼슘량도 늘어나기 때문에 햇볕에 말린 해삼을 사용하는 것이 좋다.The degree of absorption of sea cucumbers into the body is higher when eaten dried than when eaten raw. When eaten raw, about 60% is absorbed, but when eaten with dried sea cucumber, the absorption rate in the body increases to 90%. In addition, it is better to use sun-dried sea cucumbers because, when dried, the protein content increases by 20 times and the amount of calcium also increases.

사과는 저칼로리 과일이고, 식이섬유가 풍부하여 변비를 개선하는데 도움을 주게 되고, 팩틴성분이 있어서 혈관에 쌓이는 콜레스테롤을 배출하는데 도움을 주어 칼륨이 많아 혈관을 튼튼하게 하고, 나트륨 배출을 도와주며, 유기산이 풍부하여 피로감을 해소하고, 노화방지에 도움을 주는 것으로 알려져 있다. Apples are a low-calorie fruit, and because they are rich in dietary fiber, they help to improve constipation, and because they contain pectin, they help to discharge cholesterol that accumulates in the blood vessels, so they have a lot of potassium, which strengthens blood vessels, helps the excretion of sodium, and organic acids. It is known to relieve fatigue and help prevent aging.

양배추는 브라시카 올레라케아 (Brassica oleracea)의 재배종으로 원산지는 지중해 연안이며, 양배추는 피로회복, 소화불량 등에 가장 많이 추천되는 채소중 하나이며, 알칼리성 식품으로서 근육과 뼈를 튼튼하게 하고, 주석산과 사과산이 풍부하며 펙틴, 검 성분, 이노시톨, 탄닌 등이 함유되어 장 활동을 촉진하고, 해독작용을 하며, 특히 지방 과산화억제 및 프리라디칼 소거기능의 항산화작용, 저해 등의 항염증 작용, 항암작용 등 다양한 생리활성을 지닌 것으로 알려져 있다. 특허 푸른 잎 부분에 식이섬유가 풍부하고 미네랄과 비타민 종류가 풍부하여 음식에 많이 사용하고 있지만 푸른 부분은 버리고 하얀 부분을 많이 사용하나, 양배추의 푸른 부분과 비교하여 하얀 부분은 영양이 현저하게 떨어지는 문제점이 있고, 하얀 부분과 비교하여 푸른 부분은 거칠기 때문에 많이 섭취하기가 용이하지 않은 문제점이 있다. 양배추의 푸른색 잎을 포함하는 부분의 100g당 성분은 수분 94.3 %, 단백질 1.5g, 지방 0.6g, 당질 4.4g, 섬유 0.7g, 회분 0.5g, 칼슘 18mg, 인 3 mg, 철분 0.7mg, 비타민A 12mg, 비타민 B1, B2의 소량, 비타민C 27mg이 들어있고, 위궤양에 좋은 효능을 나타내는 비타민 U가 함유되어 있으며, 칼슘이 40mg으로 많이 함유되어 있고, 칼슘의 형태는 잘 흡수되는 모양으로 되어있으며, 비타민 C가 레몬의 2배, 비타민 A, B1, B2,칼륨, 인, 칼슘 무기질이 풍부하게 함유되어 있다. Cabbage is a cultivar of Brassica oleracea and its origin is the Mediterranean coast. Cabbage is one of the most recommended vegetables for fatigue recovery and indigestion. As an alkaline food, it strengthens muscles and bones, and It is rich in malic acid and contains pectin, gum, inositol, and tannin to promote intestinal activity and detoxify. It is known to have various physiological activities. Patent green leaves are rich in dietary fiber and rich in minerals and vitamins, so they are used a lot in food, but the green part is thrown away and the white part is used a lot, but compared to the green part of the cabbage, the white part is significantly less nutritious There is a problem that it is not easy to consume a lot because the blue part is rough compared to the white part. Ingredients per 100 g of the part containing the green leaves of cabbage are 94.3% water, 1.5 g protein, 0.6 g fat, 4.4 g carbohydrate, 0.7 g fiber, 0.5 g ash, 18 mg calcium, 3 mg phosphorus, 0.7 mg iron, and vitamin. Contains 12 mg of A, small amounts of vitamins B1 and B2, 27 mg of vitamin C, contains vitamin U, which is good for gastric ulcer, contains a lot of calcium at 40 mg, and the form of calcium is well absorbed. , Vitamin C is twice that of lemon, and contains abundant vitamins A, B1, B2, potassium, phosphorus, and calcium minerals.

본 발명은 양배추를 저온에서 즙을 착출하여 해죽순즙과 해삼즙에 혼합함으로써, 양배추의 성분을 손상시키지 않고 혼합시키는 특징을 가진다.The present invention has the characteristics of mixing cabbage without damaging the components of the cabbage by extracting the juice at a low temperature and mixing it with the sea bamboo shoot juice and the sea cucumber juice.

Claims (1)

해죽순을 채취하여 염분을 제거하고, 즙액을 제조하는 단계와, 해삼을 채취하여 염분을 제거하고, 즙액을 제조하는 단계와, 해죽순즙액과 해삼즙액을 일정비율로 혼합하여 혼합물에 일정비율의 양배추즙을 추가하여 포장하는 단계로 이루어짐을 특징으로 하고,
해죽순을 채취하여 세척한 다음, 건조시켜서 3~4cm 크기로 절단하여 2~3℃되는 흐르는 물속에 6~8시간을 침지하였다가 인출하고, 다시 침수하는 작업을 3~4회 반복하여 염분과 이취를 제거하는 해죽순 준비단계,
염분과 이취를 제거한 해죽순을 건조시킨 다음, 3~4cm 길이로 파쇄하는 파쇄단계,
파쇄한 해죽순 5kg을 중탕솥에 투입한 다음, 물 35kg을 가하여 솥뚜껑을 닫고 중탕솥의 온도 120℃, 압력 2kgf/㎠으로 설정하여 4~6시간을 가열가압하여 중탕솥 내부 온도가 120℃ 압력 2kgf/㎠가 되면 가열을 중지하고 중탕솥에 장치한 압착기를 작동시켜 즙액을 착출하는 해죽순 즙액 제조단계,
제조한 해죽순즙액을 여과하여 뚜껑이 없는 솥에 넣고 가열하여 즙액을 절반으로 농축시키는 즙농축단계,
농축된 즙액을 30~60℃에 저장하는 해죽순즙저장단계,
해삼을 채취하여 내장과 이물질을 제거하고, 세척하여 2~6℃되는 냉수에 3~4시간을 침지하고, 인출하는 작업을 3~4회 반복하여 염분을 제거하고, 건조시키는 단계,
건조시킨 해삼을 프라이팬위에 펼쳐서 150~200℃로 가열 교반하여 볶는 단계,
볶은 해삼을 12~24시간 햇볕에 노출시켜 일광하에서 건조시키는 해삼일광건조단계,
햇볕에 건조한 해삼 10kg과, 사과 2kg를 삼베주머니에 같이 넣고, 중탕솥에 투입하여 물 30kg을 가한후, 솥뚜껑을 닫고 중탕솥의 온도를 120℃로 설정하고, 압력 2kgf/㎠로 설정한 다음, 4~6시간을 가열하여 내부온도 120℃ 압력 2kgf/㎠가 되면 가열을 중지하고 2~3시간을 경과시킨 후에 중탕솥에 장치한 압착프레스로 피가열물을 압착하여 여과하고, 여과된 즙액을 외부저장용기에 이송하여 40~50℃에서 저장하는 해삼즙저장단계,
양배추를 40~50℃로 가열하고, 압착기에 넣어 착출하고 여과하는 양배추즙제조단계,
해죽순즙액과 해삼즙액을 1:6~1:12의 중량비율로 혼합하고, 혼합즙액에 1~2중량%되게 양배추즙을 추가하여 포장봉지에 넣고 밀봉하는 단계로 제조하는 해죽순즙과 해삼즙을 혼합한 천연영양조성물의 제조방법.The steps of collecting sea bamboo shoots to remove salt and preparing juice, removing salt by collecting sea cucumbers and preparing juice, mixing the juice of sea bamboo shoots and sea cucumber juice at a certain ratio in a certain ratio It is characterized in that it consists of a step of packaging by adding cabbage juice,
The sea bamboo shoots are collected, washed, dried, cut into 3~4cm size, immersed in running water at 2~3℃ for 6~8 hours, then pulled out, and the submersion operation is repeated 3~4 times to remove salt and Sea bamboo shoot preparation step to remove odor,
A crushing step of drying the sea bamboo shoots from which salt and odor have been removed, and then crushing them to a length of 3 to 4 cm;
Put 5 kg of crushed sea bamboo shoots into the hot pot, add 35 kg of water, close the lid, set the temperature of the hot pot at 120 °C and pressure of 2 kgf/cm2, and heat and pressurize for 4 to 6 hours so that the inner temperature of the pot is 120 °C When it reaches 2kgf/㎠, heating is stopped and the presser installed in the hot water pot is operated to extract the juice.
A juice concentration step of filtering the prepared sea bamboo shoot juice, putting it in a pot without a lid, and heating it to concentrate the juice in half;
Haejuk shoot juice storage step of storing the concentrated juice at 30~60℃,
The steps of collecting sea cucumber, removing the intestines and foreign substances, washing, immersing in cold water at 2-6 ℃ for 3 to 4 hours, and repeating the drawing operation 3 to 4 times to remove salt and drying;
Spread the dried sea cucumber on a frying pan and stir-fry it by heating it at 150~200℃,
Sea cucumber sun drying step, in which the roasted sea cucumber is exposed to sunlight for 12 to 24 hours and dried under sunlight.
Put 10 kg of sun-dried sea cucumber and 2 kg of apples in a burlap bag, put it in a hot water pot, add 30 kg of water, close the pot, set the temperature of the hot pot at 120 °C, and set the pressure to 2 kgf/cm2, After heating for 4-6 hours, when the internal temperature reaches 120℃ and the pressure reaches 2kgf/cm2, stop heating and wait 2-3 hours. Sea cucumber juice storage step of transferring to an external storage container and storing it at 40~50℃,
Cabbage juice production step of heating cabbage to 40~50℃, extracting it by putting it in a press and filtering it,
Sea bamboo shoot juice and sea cucumber juice prepared by mixing the sea bamboo shoot juice and sea cucumber juice in a weight ratio of 1:6 to 1:12, adding cabbage juice to the mixed juice in an amount of 1-2% by weight, putting it in a packaging bag, and sealing it A method for producing a natural nutritional composition mixed with
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KR20140017839A (en) * 2012-08-01 2014-02-12 농업회사법인 주식회사 피지엠 Red ginseng drink composing sea cucumber and manufacturing method thereby
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