KR102579455B1 - Manufacturing method of functional chicken sauce - Google Patents
Manufacturing method of functional chicken sauce Download PDFInfo
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- KR102579455B1 KR102579455B1 KR1020220126776A KR20220126776A KR102579455B1 KR 102579455 B1 KR102579455 B1 KR 102579455B1 KR 1020220126776 A KR1020220126776 A KR 1020220126776A KR 20220126776 A KR20220126776 A KR 20220126776A KR 102579455 B1 KR102579455 B1 KR 102579455B1
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
본 발명은 기능성 치킨소스의 제조방법에 관한 것으로, 더욱 상세하게는 정제수에 참당귀잎을 혼합하고 가열하는 참당귀잎추출물제조단계, 육수에 상기 참당귀잎추출물제조단계를 통해 제조된 참당귀잎 추출물, 간장, 천연감미료, 마늘, 양파, 사과식초 및 한약재 추출물을 혼합하고 가열하는 원료혼합단계 및 상기 원료혼합단계를 통해 제조된 혼합물에 첨가제를 혼합하는 첨가제혼합단계로 이루어진다.
상기의 과정을 통해 제조되는 기능성 치킨소스는 맛과 향이 우수하며, 영양성분이 풍부하게 함유되어 있고, 닭고기의 누린내를 개선할 뿐만 아니라, 치킨에 함유된 지방 및 탄수화물의 체내 흡수를 지연시켜 취식자의 체중을 감량하고 건강을 증진시키는 효과를 나타낸다.The present invention relates to a method for manufacturing functional chicken sauce, and more specifically, to the Angelica root extract manufacturing step of mixing Angelica root leaves with purified water and heating, and the Angelica root extract production step in broth. It consists of a raw material mixing step of mixing and heating the extract, soy sauce, natural sweetener, garlic, onion, apple cider vinegar, and herbal medicine extract, and an additive mixing step of mixing additives into the mixture prepared through the raw material mixing step.
The functional chicken sauce manufactured through the above process has excellent taste and aroma, is rich in nutrients, and not only improves the flavor of chicken, but also delays the absorption of fat and carbohydrates contained in chicken into the body, thereby increasing the number of consumers. It has the effect of reducing weight and improving health.
Description
본 발명은 기능성 치킨소스의 제조방법에 관한 것으로, 더욱 상세하게는 맛과 향이 우수하며, 영양성분이 풍부하게 함유되어 있고, 닭고기의 누린내를 개선할 뿐만 아니라, 치킨에 함유된 지방 및 탄수화물의 체내 흡수를 지연시켜 취식자의 체중을 감량하고 건강을 증진시키는 효과를 나타내는 기능성 치킨소스의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a functional chicken sauce, and more specifically, to a method of manufacturing a functional chicken sauce, which has excellent taste and aroma, is rich in nutrients, not only improves the flavor of chicken, but also improves the flavor of chicken by reducing the fat and carbohydrates contained in chicken in the body. This relates to a method for manufacturing functional chicken sauce that delays absorption and has the effect of reducing weight and improving health in eaters.
일반적으로 양념치킨은 토막을 낸 닭을 기름에 튀긴 후 양파, 당근, 토마토, 야채 등과 향신료를 끓여서 만든 즙에 식초, 소금, 간장을 첨가하여 제조된 소스로 버무리는 과정을 통해 제조되고 있다.In general, seasoned chicken is produced through the process of frying cut chicken in oil and mixing it with a sauce made by adding vinegar, salt, and soy sauce to the juice made by boiling onions, carrots, tomatoes, vegetables, and spices.
종래에 양념치킨에 사용된 소스는 매콤한 맛 과 새콤한 맛을 내기 위해 기본적으로 토마토를 가공하여 제조된 케첩소스에 갖은 양념을 첨가하여 제조되는데, 일반적으로 닭고기의 누린내를 소비자들이 느끼지 못하도록 매콤하거나, 새콤한 맛을 나타내도록 제조되며, 단맛을 부여하기 위해 설탕이나 물엿과 같은 감미료가 대량으로 혼합된다.Conventionally, the sauce used for seasoned chicken is made by adding various seasonings to ketchup sauce, which is basically manufactured by processing tomatoes to create a spicy and sour taste. It is generally spicy or sour so that consumers do not feel the spicy smell of chicken. It is manufactured to taste, and sweeteners such as sugar or starch syrup are mixed in large quantities to impart sweetness.
상기의 과정을 통해 제조되는 치킨은 닭고기를 기름에 튀기는 과정이 진행되어 지방이 다량 함유되어 있고, 튀김옷에 탄수화물 성분이 다량 함유되어 있어 치킨을 지나치게 자주 그리고 다량 섭취하게 되면 비만이나 성인병을 유발할 수 있다.Chicken manufactured through the above process contains a large amount of fat due to the process of frying the chicken in oil, and the batter contains a large amount of carbohydrates, so eating chicken too often and in large quantities can cause obesity or adult diseases. .
또한, 상기에 기재된 종래에 치킨소스는 닭고기에서 발생하는 누린내를 제거하기 위해 자극성이 강한 매콤한 향이나 새콤한 향을 적용하기 때문에 매운향이나 새콤한 향을 싫어하거나 후각이 민감한 소비자의 경우 기호도를 저하시킬 수 있으며, 양념소스에 다량의 당성분과 나트륨이 함유되어 비만을 유발하게 되는 문제점이 있었다.In addition, the conventional chicken sauce described above uses a strong spicy or sour scent to remove the spicy smell generated from chicken, so it may reduce preference for consumers who dislike spicy or sour scents or have a sensitive sense of smell. In addition, there was a problem that the seasoning sauce contained a large amount of sugar and sodium, causing obesity.
따라서, 맛과 향이 우수하면서도 비만이나 성인병을 개선할 수 있는 치킨소스의 제공이 요구되고 있다.Therefore, there is a need to provide a chicken sauce that has excellent taste and aroma and can improve obesity and adult diseases.
본 발명의 목적은 맛과 향이 우수하며, 영양성분이 풍부하게 함유되어 있고, 닭고기의 누린내를 개선할 뿐만 아니라, 치킨에 함유된 지방 및 탄수화물의 체내 흡수를 지연시켜 취식자의 체중을 감량하고 건강을 증진시키는 효과를 나타내는 기능성 치킨소스의 제조방법을 제공하는 것이다.The purpose of the present invention is to not only improve the taste and aroma of chicken, which has excellent taste and aroma, and is rich in nutrients, but also to delay the absorption of fat and carbohydrates contained in chicken into the body, thereby reducing the weight of eaters and improving their health. The purpose is to provide a method for manufacturing functional chicken sauce that has an enhancing effect.
본 발명의 목적은 정제수 100 중량부에 참당귀잎 5 내지 10 중량부를 혼합하고 85 내지 95℃의 온도로 2 내지 4시간 동안 가열하는 참당귀잎추출물제조단계, 육수 100 중량부에 상기 참당귀잎추출물제조단계를 통해 제조된 참당귀잎 추출물 5 내지 10 중량부, 간장 30 내지 50 중량부, 천연감미료 5 내지 10 중량부, 마늘 1 내지 5 중량부, 양파 1 내지 5 중량부, 사과식초 5 내지 10 중량부 및 한약재 추출물 0.01 내지 0.1 중량부를 혼합하고 60 내지 80℃의 온도로 4 내지 6시간 동안 가열하는 원료혼합단계 및 상기 원료혼합단계를 통해 제조된 혼합물 100 중량부에 첨가제 5 내지 10 중량부를 혼합하는 첨가제혼합단계로 이루어지며, 상기 첨가제는 삼채 추출물, 효소처리된 표고버섯 추출물 및 가르시니아 캄보지아 추출물이 1:1:1로 혼합되어 이루어지는 것을 특징으로 하는 기능성 치킨소스의 제조방법을 제공함에 의해 달성된다.The purpose of the present invention is to prepare Angelica root extract by mixing 5 to 10 parts by weight of Angelica root leaves with 100 parts by weight of purified water and heating at a temperature of 85 to 95°C for 2 to 4 hours, and adding the Angelica root leaves to 100 parts by weight of broth. 5 to 10 parts by weight of angelica root extract prepared through the extract manufacturing step, 30 to 50 parts by weight of soy sauce, 5 to 10 parts by weight of natural sweetener, 1 to 5 parts by weight of garlic, 1 to 5 parts by weight of onion, 5 to 5 parts by weight of apple cider vinegar A raw material mixing step of mixing 10 parts by weight and 0.01 to 0.1 parts by weight of herbal medicine extract and heating at a temperature of 60 to 80° C. for 4 to 6 hours, and 5 to 10 parts by weight of an additive to 100 parts by weight of the mixture prepared through the raw material mixing step. It consists of an additive mixing step, and the additive is a 1:1:1 mixture of hemp extract, enzyme-treated shiitake mushroom extract, and garcinia cambogia extract. This is achieved by providing a method for manufacturing functional chicken sauce. do.
본 발명의 바람직한 특징에 따르면, 상기 천연감미료는 프락토올리고당, 자일로스, 결정과당, 스테비아, 자일리톨, 에리스리톨 및 알루로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the natural sweetener is composed of one or more selected from the group consisting of fructooligosaccharide, xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose.
본 발명의 더 바람직한 특징에 따르면, 상기 육수는 정제수 100 중량부에 소뼈 20 내지 30 중량부, 샐러리 10 내지 15 중량부, 무 5 내지 10 중량부, 다시마 1 내지 3 중량부 및 허브성분 1 내지 3 중량부를 혼합하고 90 내지 100℃의 온도로 2 내지 4시간 동안 가열하여 제조되며, 상기 허브성분은 하수오, 천마, 지초, 오미자, 진피, 꾸지뽕, 감국, 연자, 황기, 구기자, 복분자, 산사, 오가피 및 차전초로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the broth contains 20 to 30 parts by weight of beef bones, 10 to 15 parts by weight of celery, 5 to 10 parts by weight of radish, 1 to 3 parts by weight of kelp, and 1 to 3 parts by weight of herb ingredients per 100 parts by weight of purified water. It is prepared by mixing parts by weight and heating at a temperature of 90 to 100°C for 2 to 4 hours, and the herbal ingredients include sorghum, cheonma, jicho, Schisandra chinensis, dermal root, cucurbitum, gamguk, lotus root, astragalus, wolfberry, bokbunja, hawthorn, and Schisandra chinensis. It shall be composed of one or more selected from the group consisting of chajeoncho.
본 발명의 더욱 바람직한 특징에 따르면, 상기 한약재 추출물은 정제수 100 중량부에 한약재 5 내지 10 중량부를 혼합하고 90 내지 95℃이 온도에서 5 내지 15시간 동안 가열하여 이루어지며, 상기 한약재는 마황, 숙지황 및 의이인으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the herbal medicine extract is made by mixing 5 to 10 parts by weight of herbal medicine with 100 parts by weight of purified water and heating at a temperature of 90 to 95 ° C. for 5 to 15 hours, and the herbal medicine is ephedra, rehmannia glutinosa and It shall be composed of one or more persons selected from the group consisting of righteous persons.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 효소처리된 표고버섯 추출물은 표고버섯을 90 내지 110℃에서 20 내지 40분 동안 증숙하고, 증숙된 표고버섯 100 중량부에 물 200 내지 400 중량부 및 효소 0.1 내지 1 중량부를 혼합하고 25 내지 30℃의 온도로 2 내지 4시간 동안 효소처리한 후에, 효소처리된 표고버섯을 에탄올로 열수추출하여 제조되는 것으로 한다.According to an even more preferred feature of the present invention, the enzyme-treated shiitake mushroom extract is prepared by steaming shiitake mushrooms at 90 to 110° C. for 20 to 40 minutes, and adding 200 to 400 parts by weight of water and enzyme to 100 parts by weight of the steamed shiitake mushrooms. It is prepared by mixing 0.1 to 1 part by weight and enzymatically treating it at a temperature of 25 to 30°C for 2 to 4 hours, followed by hot water extraction of the enzyme-treated shiitake mushrooms with ethanol.
본 발명에 따른 기능성 치킨소스의 제조방법은 맛과 향이 우수하며, 영양성분이 풍부하게 함유되어 있고, 닭고기의 누린내를 개선할 뿐만 아니라, 치킨에 함유된 지방 및 탄수화물의 체내 흡수를 지연시켜 취식자의 체중을 감량하고 건강을 증진시키는 치킨소스를 제공하는 탁월한 효과를 나타낸다.The method for manufacturing functional chicken sauce according to the present invention has excellent taste and aroma, is rich in nutrients, and not only improves the flavor of chicken, but also delays the absorption of fat and carbohydrates contained in chicken into the body, thereby increasing the eater's benefit. It shows excellent effects in providing chicken sauce that helps you lose weight and improve your health.
도 1은 본 발명에 따른 기능성 치킨소스의 제조방법을 나타낸 순서도이다.Figure 1 is a flow chart showing a method for manufacturing functional chicken sauce according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 기능성 치킨소스의 제조방법은 정제수에 참당귀잎을 혼합하고 가열하는 참당귀잎추출물제조단계(S101), 육수에 상기 참당귀잎추출물제조단계(S101)를 통해 제조된 참당귀잎 추출물, 간장, 천연감미료, 마늘, 양파, 사과식초 및 한약재 추출물을 혼합하고 가열하는 원료혼합단계(S103) 및 상기 원료혼합단계(S103)를 통해 제조된 혼합물에 첨가제를 혼합하는 첨가제혼합단계(S105)로 이루어진다.The manufacturing method of the functional chicken sauce according to the present invention includes the angelica cucumber leaf extract manufacturing step (S101) of mixing and heating Angelica root leaves in purified water, and the Angelica cabbage leaf extract manufacturing step (S101) in broth. A raw material mixing step (S103) of mixing and heating the extract, soy sauce, natural sweetener, garlic, onion, apple cider vinegar, and herbal medicine extract, and an additive mixing step (S105) of mixing additives with the mixture prepared through the raw material mixing step (S103). ).
상기 참당귀잎추출물제조단계(S101)는 정제수에 참당귀잎을 혼합하고 가열하는 단계로, 정제수 100 중량부에 참당귀잎 5 내지 10 중량부를 혼합하고 85 내지 95℃의 온도로 2 내지 4시간 동안 가열하는 과정으로 이루어진다.The step of manufacturing Angelica cucumber leaf extract (S101) is a step of mixing Angelica root extract with purified water and heating. 5 to 10 parts by weight of Angelica root leaves are mixed with 100 parts by weight of purified water and incubated at a temperature of 85 to 95° C. for 2 to 4 hours. It is done through a heating process.
참당귀(Angelica gigas Nakai)는 미나리과에 속하는 다년생 초본으로 한의학에서는 승검초의 뿌리를 가리키는데, 자궁기능조절작용, 진정작용, 진통작용, 항균작용, 설사작용, 및 비타민E 결핍치료작용을 하므로 빈혈증, 진통, 강장, 통경, 및 부인병 등에 약으로 쓰인다. 참당귀는 본래 줄기와 뿌리를 한약재로 주로 사용하며 참당귀 잎은 샐러드, 차류, 동물사료 등의 식용으로 이용 가능하나 활용도가 낮아 대부분 폐기되고 있는 실정이다.Angelica gigas Nakai is a perennial herb belonging to the Apiaceae family. In Oriental medicine, it refers to the root of Seunggeomcho. It has uterine function regulation, sedative, analgesic, antibacterial, diarrheal, and vitamin E deficiency treatment effects, thereby treating anemia. It is used as a medicine for pain relief, tonicity, pain relief, and gynecological diseases. The stems and roots of Angelica root are mainly used as herbal medicine, and Angelica root leaves can be used for edible purposes such as salads, teas, and animal feed, but are mostly discarded due to low utilization.
본 발명에서는 부산물로 폐기되고 있는 참당귀 잎에서 체중증가 억제 효능을 발견하고 활용하고자 하는 것으로, 상기의 과정을 통해 제조되는 참당귀잎 추출물은 NO 생성량 감소 및 α-amylase의 활성을 억제시켜 치킨의 튀김 옷 등에 함유된 탄수화물의 소화와 흡수를 지연시키며, 식후에 혈당 상승 억제 및 혈중 당의 함량을 저하시켜 취식자의 체중증가를 억제하며 건강을 증진시키는 역할을 한다.The present invention aims to discover and utilize the weight gain suppressing effect of Angelica root leaves, which are discarded as by-products. Angelica root extract produced through the above process reduces NO production and inhibits the activity of α-amylase, making chicken healthy. It delays the digestion and absorption of carbohydrates contained in fried food, etc., suppresses the rise in blood sugar after a meal, and lowers the sugar content in the blood, suppressing weight gain in eaters and promoting health.
상기 참당귀잎추출물제조단계(S101)에서 참당귀잎의 함량이 5 중량부 미만이거나 가열시간이 85℃ 미만 또는 가열시간이 2시간 미만이면 참당귀잎 추출물에 함유된 유효성분의 함량이 낮아 상기의 효과가 미미하며, 상기 참당귀잎추출물제조단계(S101)에서 참당귀잎의 함량이 10 중량부를 초과하면 상기의 효과는 크게 향상되지 않으면서 제조비용을 증가시키며 치킨소스의 맛이 저하될 수 있고, 가열시간이 95℃ 초과 또는 가열시간이 4시간을 초과하게 되면 참당귀잎 추출물에 함유된 유효성분이 파괴될 수 있기 때문에 바람직하지 못하다.In the step of manufacturing Angelica cucumber leaf extract (S101), if the content of Angelica root extract is less than 5 parts by weight, the heating time is less than 85°C, or the heating time is less than 2 hours, the content of the active ingredient contained in the Angelica root extract is low. The effect is minimal, and if the content of Angelica root extract exceeds 10 parts by weight in the Angelica root extract manufacturing step (S101), the above effect is not significantly improved, but the manufacturing cost increases and the taste of the chicken sauce may deteriorate. Additionally, if the heating time exceeds 95°C or exceeds 4 hours, it is undesirable because the active ingredients contained in the Angelica root extract may be destroyed.
상기 원료혼합단계(S103)는 육수에 상기 참당귀잎추출물제조단계(S101)를 통해 제조된 참당귀잎 추출물, 간장, 천연감미료, 마늘, 양파, 사과식초 및 한약재 추출물을 혼합하고 가열하는 단계로, 육수 100 중량부에 상기 참당귀잎추출물제조단계를 통해 제조된 참당귀잎 추출물 5 내지 10 중량부, 간장 30 내지 50 중량부, 천연감미료 5 내지 10 중량부, 마늘 1 내지 5 중량부, 양파 1 내지 5 중량부, 사과식초 5 내지 10 중량부 및 한약재 추출물 0.01 내지 0.1 중량부를 혼합하고 60 내지 80℃의 온도로 4 내지 6시간 동안 가열하는 과정으로 이루어지는 것이 바람직하다.The raw material mixing step (S103) is a step of mixing and heating the Angelica root extract, soy sauce, natural sweetener, garlic, onion, apple cider vinegar, and herbal medicine extract prepared through the Angelica root extract manufacturing step (S101) in the broth. , 100 parts by weight of broth, 5 to 10 parts by weight of Angelica root extract prepared through the Angelica root extract production step, 30 to 50 parts by weight of soy sauce, 5 to 10 parts by weight of natural sweetener, 1 to 5 parts by weight of garlic, onion. It is preferable to mix 1 to 5 parts by weight of apple cider vinegar, 5 to 10 parts by weight of herbal medicine extract, and 0.01 to 0.1 parts by weight of herbal extract and heat the mixture at a temperature of 60 to 80°C for 4 to 6 hours.
상기 육수는 본 발명을 통해 제조되는 기능성 치킨소스의 주재료가 되는 성분으로, 정제수 100 중량부에 소뼈 20 내지 30 중량부, 샐러리 10 내지 15 중량부, 무 5 내지 10 중량부, 다시마 1 내지 3 중량부 및 허브성분 1 내지 3 중량부를 혼합하고 90 내지 100℃의 온도로 2 내지 4시간 동안 가열하는 과정을 통해 제조되는 것이 바람직하다.The broth is the main ingredient of the functional chicken sauce produced through the present invention, and contains 20 to 30 parts by weight of beef bone, 10 to 15 parts by weight of celery, 5 to 10 parts by weight of radish, and 1 to 3 parts by weight of kelp per 100 parts by weight of purified water. It is preferably prepared by mixing 1 to 3 parts by weight of the herbal ingredients and heating at a temperature of 90 to 100°C for 2 to 4 hours.
상기의 과정을 통해 제조되는 육수는 소뼈와 샐러리, 무 및 다시마 등이 사용되어 고소하고, 시원하며 깊은 맛을 나타낼 뿐만 아니라, 허브성분이 사용되어 기능성 치킨소스의 맛과 향을 향상시킬 뿐만 아니라, 치킨의 닭고기 누린내를 개선하는 역할을 한다.The broth produced through the above process not only has a savory, refreshing, and deep taste by using beef bones, celery, radish, and kelp, but also uses herbal ingredients to improve the taste and aroma of the functional chicken sauce. It plays a role in improving the flavor of chicken.
상기 허브성분의 함량이 1 중량부 미만이면 상기의 효과가 미미하며, 상기 허브성분의 함량이 3 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 허브성분의 향이 지나치게 증가하여 치킨소스의 기호도가 저하될 수 있으며 제조비용을 지나치게 증가시키기 때문에 바람직하지 못하다.If the content of the herb ingredient is less than 1 part by weight, the effect is minimal, and if the content of the herb ingredient exceeds 3 parts by weight, the effect is not significantly improved, but the aroma of the herb ingredient increases excessively, reducing the preference of the chicken sauce. This is undesirable because it may decrease and excessively increase manufacturing costs.
이때, 상기 허브성분은 하수오, 천마, 지초, 오미자, 진피, 꾸지뽕, 감국, 연자, 황기, 구기자, 복분자, 산사, 오가피 및 차전초로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.At this time, the herbal ingredient is preferably composed of one or more selected from the group consisting of hawthorn, cheonma, jicho, Schisandra chinensis, chinpi, kkujippong, gamguk, lotus, astragalus, goji berry, bokbunja, hawthorn, Schisandra chinensis, and psyllium.
또한, 상기 참당귀잎 추출물은 5 내지 10 중량부가 함유되는데, 상기 참당귀잎 추출물의 함량이 5 중량부 미만이면 본 발명을 통해 제조되닌 기능성 치킨소스의 체중증가 억제 효과가 미미하며, 상기 참당귀잎 추출물의 함량이 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 기능성 치킨소스의 맛이 지나치게 저하될 수 있기 때문에 바람직하지 못하다.In addition, the Angelica gigas root extract contains 5 to 10 parts by weight. If the content of the Angelica root extract is less than 5 parts by weight, the weight gain inhibition effect of the functional chicken sauce prepared through the present invention is minimal, and the Angelica root extract contains 5 to 10 parts by weight. If the content of the leaf extract exceeds 10 parts by weight, the above effects are not significantly improved and the taste of the functional chicken sauce may be excessively reduced, which is undesirable.
또한, 상기 천연감미료는 5 내지 10 중량부가 함유되며, 설탕이나 물엿 등을 대신하여 본 발명을 통해 제조되는 치킨 소스에 단맛을 부여하면서도 당의 함량이 낮아 취식자의 건강을 증진시키는 역할을 하는데, 상기 천연감미료의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 천연감미료의 함량이 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 본 발명을 통해 제조되는 치킨소스의 단맛이 지나치게 증가되어 기호도가 저하될 수 있기 때문에 바람직하지 못하다.In addition, the natural sweetener contains 5 to 10 parts by weight, and provides sweetness to the chicken sauce prepared through the present invention instead of sugar or starch syrup, but has a low sugar content, thereby improving the health of the eater. If the content of the sweetener is less than 5 parts by weight, the above effect is minimal, and if the content of the natural sweetener exceeds 10 parts by weight, the above effect is not significantly improved, but the sweetness of the chicken sauce produced through the present invention increases excessively. This is undesirable because it may reduce preference.
이때, 상기 천연감미료는 프락토올리고당, 자일로스, 결정과당, 스테비아, 자일리톨, 에리스리톨 및 알루로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는데, 상기 프락토올리고당은 비소화성 당류로 인간의 소화효소로 분해되지 않아 칼로리가 낮으며 혈당지수도 상대적으로 낮고, 건강 기능적인 측면에서는 대장에서 장내 유익균의 먹이로 활용되어 프리바이오틱스(Prebiotics)의 역할을 하며, 장내를 산성화하여 미네랄 성분의 용해도를 증가시켜 칼슘흡수를 촉진하고, 혈청지질 개선, 난충치성, 궤양성 대장염 예방 등의 기능성을 가진다.At this time, the natural sweetener consists of one or more selected from the group consisting of fructooligosaccharide, xylose, crystalline fructose, stevia, xylitol, erythritol, and allulose. The fructooligosaccharide is a non-digestible saccharide that is decomposed by human digestive enzymes. It is low in calories and has a relatively low glycemic index, and in terms of health function, it is used as food for beneficial intestinal bacteria in the large intestine, acting as prebiotics, and increases calcium absorption by acidifying the intestines and increasing the solubility of mineral components. It promotes and has functional properties such as improving serum lipids, preventing cavities, and preventing ulcerative colitis.
또한, 상기 자일로스는 자작나무나 옥수숫대 등에서 추출하는 성분으로 백설탕에 비해 당성분의 체내 흡수율이 낮은 효과를 나타내며, 상기 결정과당은 과일에 다량 분포하는 성분으로 적은 양으로도 우수한 단맛을 나타내면서도 낮은 당지수를 나타낸다. 또한, 상기 스테비아는 잎에서 추출한 글리코시드로 단맛을 낸 것으로, 백설탕의 약 300배에 달하는 단맛을 낼 수 있으며, 칼로리가 거의 없어 혈당에 영향을 주지 않는 효능을 나타내며, 상기 자일리톨은 자작나무에서 추출한 성분으로 우수한 단맛을 나타내면서도 치아건강을 개선하는 역할을 한다.In addition, the xylose is a component extracted from birch trees, corn stalks, etc., and has the effect of lowering the body's absorption rate of sugar components compared to white sugar. The crystalline fructose is a component distributed in large quantities in fruits and has an excellent sweetness even in small amounts, but has a low sugar content. Indicates the glycemic index. In addition, the stevia is sweetened with glycosides extracted from leaves, and can produce a sweetness about 300 times that of white sugar. It has almost no calories and has the effect of not affecting blood sugar levels. The xylitol is extracted from birch trees. It has an excellent sweet taste and plays a role in improving dental health.
또한, 상기 에리스리톨은 옥수수에서 추출한 포도당을 발효하여 제조되는데, 백설탕에 비해 단맛은 덜하지만 당지수가 낮아 인체에 유익한 효능을 나타내며, 상기 알루로스는 무화과나 포도에 존재하는 당으로, 우수한 단맛을 내면서도 체중감량에 효능을 나타낸다.In addition, the erythritol is manufactured by fermenting glucose extracted from corn, and although it is less sweet than white sugar, it has a low glycemic index and has beneficial effects on the human body. The allulose is a sugar present in figs or grapes, and has an excellent sweet taste. It is also effective in weight loss.
또한, 한약재 추출물은 0.01 내지 0.1 중량부가 함유되며, 본 발명을 통해 제조되는 치킨소스에 각종영양성분을 공급할 뿐만 아니라, 체중을 감량시키는 기능성 성분으로 이루어져 체중감량 효과를 나타내는 치킨소스를 제공하는 역할을 하는데, 상기 한약재 추출물의 함량이 0.01 중량부 미만이면 상기의 효과가 미미하며, 상기 한약재 추출물의 함량이 0.1 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 치킨소스의 기호도를 저하시키고 제조비용을 지나치게 증가시키기 때문에 바람직하지 못하다.In addition, the herbal medicine extract contains 0.01 to 0.1 parts by weight, and not only supplies various nutrients to the chicken sauce produced through the present invention, but also serves to provide a chicken sauce that has a weight loss effect by consisting of functional ingredients that reduce weight. However, if the content of the herbal medicine extract is less than 0.01 part by weight, the effect is minimal, and if the content of the herbal medicine extract exceeds 0.1 part by weight, the effect is not significantly improved, but the preference of the chicken sauce is lowered and manufacturing costs are increased. It is undesirable because it increases excessively.
이때, 상기 한약재 추출물은 정제수 100 중량부에 한약재 5 내지 10 중량부를 혼합하고 90 내지 95℃이 온도에서 5 내지 15시간 동안 가열하여 이루어지며, 상기 한약재는 마황, 숙지황 및 의이인으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직한데, 한약재 추출물 제조시 한약재의 함량이 5 중량부 미만이면 한약재 추출물의 체중감량 효과가 미미하며, 상기 한약재의 함량이 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 한약재 특유의 향과 쓴맛이 지나치게 증가하여 치킨소스의 기호도를 저하시킬 수 있다.At this time, the herbal medicine extract is made by mixing 5 to 10 parts by weight of the herbal medicine with 100 parts by weight of purified water and heating at a temperature of 90 to 95 ° C. for 5 to 15 hours, and the herbal medicine is one selected from the group consisting of ephedra, rehmannia glutinosa and uiyiin. It is preferable that the above is achieved. When preparing the herbal medicine extract, if the content of the herbal medicine extract is less than 5 parts by weight, the weight loss effect of the herbal medicine extract is minimal, and if the content of the herbal medicine exceeds 10 parts by weight, the above effect is not significantly improved. The unique aroma and bitterness of herbal medicine may increase excessively, reducing the preference for chicken sauce.
상기 마황은 발한하고 기침을 멎게 하고 부종으로 빼주는 효과가 있으며, 직접적으로 교감신경을 자극하여 심혈관계에 있어 혈관수축, 혈압상승을 일으키고, 중추신경계에 있어 정신흥분, 각성, 식욕억제 효과가 있고 위장평활근을 이완시켜 소화작용을 억제하여 음식의 소화, 흡수율을 감소시키며, 소장의 콜레스테롤 흡수를 방해하고, 지방조직의 에너지 소비를 늘려 체지방을 분해하는 등의 효과가 있다.The ephedra has the effect of sweating, stopping coughing, and reducing edema, and directly stimulates the sympathetic nerves, causing vasoconstriction and an increase in blood pressure in the cardiovascular system, mental excitement, arousal, and appetite suppression in the central nervous system, and gastrointestinal and gastrointestinal effects. It relaxes smooth muscles and inhibits digestion, reducing the digestion and absorption rate of food, interfering with cholesterol absorption in the small intestine, and increasing energy consumption in adipose tissue to break down body fat.
또한, 상기 숙지황은 지황의 뿌리를 쪄서 말린 한약재로, 음과 혈을 보해주고 사람의 정을 보충해준다. 또한 위염 및 위궤양에 대한 보호 효능이 있으며 중축신경계에 작용하여 도파민 합성을 증가시켜주며 글리코겐이 간에서 감소하는 것을 저지하는 작용을 한다. 숙지황의 부작용 중에 하나가 소화를 방해하여 체한 느낌을 주는 것이다. 이러한 점이 비만환자가 복용하는 경우 포만감을 느끼게 해주어 섭취하는 음식을 줄여주는 효과가 있다.In addition, Rehmannia glutinosa is an herbal medicine made by steaming and drying the roots of Rehmannia glutinosa, which restores yin and blood and replenishes human spirit. It also has a protective effect against gastritis and gastric ulcers and acts on the central nervous system to increase dopamine synthesis and prevent glycogen from decreasing in the liver. One of the side effects of Rehmannia glutinosa is that it interferes with digestion, causing a feeling of nausea. This has the effect of helping obese patients feel full when taking it, thereby reducing the amount of food they consume.
또한, 상기 의이인인 벼과의 율무의 종피를 제거한 씨로, 몸의 부종을 줄여주며, 설사를 줄여주는 효과가 있다. 또한, 섭식 조절 중추에 작용하여 식이조절 효능을 가지며 스트레스와 관련된 호르몬 및 신경전달 물질의 변화를 억제하여 식욕을 낮추고 공복감을 덜어주며, 당질분해 효소의 활성을 억제하여 탄수화물의 분해와 흡수를 늦추는 효과가 있다.In addition, it is a seed from which the seed coat of the coix seed of the Poaceae family has been removed, which is effective in reducing swelling in the body and reducing diarrhea. In addition, it has a dietary control effect by acting on the eating control center, suppresses changes in hormones and neurotransmitters related to stress, lowers appetite and relieves hunger, and inhibits the activity of carbohydrate enzymes to slow down the decomposition and absorption of carbohydrates. There is.
상기 첨가제혼합단계(S105)는 상기 원료혼합단계(S103)를 통해 제조된 혼합물에 첨가제를 혼합하는 단계로, 상기 원료혼합단계(S103)를 통해 제조된 혼합물 100 중량부에 첨가제 5 내지 10 중량부를 혼합하여 이루어지는 것이 바람직하며, 상기 첨가제는 삼채 추출물, 효소처리된 표고버섯 추출물 및 가르시니아 캄보지아 추출물로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 더욱 바람직한데, 삼채 추출물, 효소처리된 표고버섯 추출물 및 가르시니아 캄보지아 추출물이 1:1:1의 중량부로 혼합되어 이루어지는 것이 더욱 바람직하다.The additive mixing step (S105) is a step of mixing additives with the mixture prepared through the raw material mixing step (S103), and 5 to 10 parts by weight of additive is added to 100 parts by weight of the mixture prepared through the raw material mixing step (S103). It is preferable that it is made by mixing, and the additive is more preferably composed of one or more selected from the group consisting of Samchae extract, enzyme-treated shiitake mushroom extract, and Garcinia cambogia extract. Samchae extract, enzyme-treated shiitake mushroom extract, and Garcinia cambogia extract It is more preferable that the mixture is mixed in a ratio of 1:1:1 by weight.
상기와 같이 삼채 추출물, 효소처리된 표고버섯 추출물 및 가르시니아 캄보지아 추출물이 함유되면 영양성분이 풍부하게 함유될 뿐만 아니라, 닭고기의 잡내제거 효과가 더욱 향상되며, 지방의 체내 흡수를 억제하는 효과를 나타내는 치킨소스를 제공할 수 있다.As mentioned above, if the extract of Japanese ginseng, enzyme-treated shiitake mushroom extract, and garcinia cambogia extract are included, it not only contains abundant nutrients, but also improves the odor removal effect of chicken, and has the effect of inhibiting the absorption of fat into the body. Sources can be provided.
상기 삼채 추출물은 정제수 100 중량부에 삼채 20 내지 30 중량부를 혼합하고 80 내지 95℃의 온도에서 2 내지 5시간 동안 가열하여 제조되는 것이 바람직하다.The extract of Samchae is preferably prepared by mixing 20 to 30 parts by weight of Samchae with 100 parts by weight of purified water and heating at a temperature of 80 to 95° C. for 2 to 5 hours.
상기 삼채(Allium Hookeri)는 미얀마가 원산지로 알려져 있으며 인도, 중국 등지에서도 생산되는 식물로서 현지인들에게는 널리 이용되고 있는 식물이며, 우리나라에서는 2011년 시험재배 후 2012년에 전국에 재배되기 시작하였고 어린 인삼의 모양을 하며 세 가지 맛(단맛, 쓴맛, 매운맛)이 난다고 하여 삼채라고 불리고 있다. 뿌리부추라고도 불리는 삼채의 잎과 뿌리에는 각각 필수 아미노산인 발린(valine), 이소류신(isoleucine), 메티오닌(methionine), 트레오닌(threonine), 라이신(lysine), 페닐알라닌(pheny lalanine), 트립토판(trytophan), 히스티딘(histidine)등이 함유되고 있고, 비타민 A 및 비타민 C, 질소, 인산, 철분, 망간, 아연 및 유황의 함유량이 높다. 특히, 유황성분은 통상 마늘보다 6배 이상 삼채에 많이 함유되어있고, 한국산 삼채의 경우 식이유황이 100g당 700mg 이상 함유되어 있는 것으로 알려져 있으며, 유황냄새 때문에 동물들도 피해간다고 하여 노지 재배시 울타리를 치지 않아도 야생동물의 피해를 받지 않아 재배가 유리한 이점이 있다. 이러한 유황성분의 종류에 있어서도 인삼류에는 베타 황이 주로 함유되어 있는데 삼채에는 알파, 감마, 베타, 델타, 람다, 뮤황과 같은 여러 종류의 유황성분이 복합적으로 함유되어 있다.The above-mentioned ginseng (Allium Hookeri) is known to have originated in Myanmar, and is a plant that is also produced in India, China, etc. and is widely used by local people. In Korea, it began to be cultivated nationwide in 2012 after test cultivation in 2011, and young ginseng It is called Samchae because it has the shape of and has three tastes (sweet, bitter, and spicy). The leaves and roots of Samchae, also called root chives, contain essential amino acids valine, isoleucine, methionine, threonine, lysine, phenylalanine, trytophan, It contains histidine, etc., and is high in vitamin A, vitamin C, nitrogen, phosphoric acid, iron, manganese, zinc, and sulfur. In particular, the sulfur component is contained in Samchae, which is more than 6 times more than that in regular garlic, and Korean Samchae is known to contain more than 700 mg of dietary sulfur per 100 g. It is said that animals avoid it because of the sulfur smell, so it is recommended to fence when cultivating in the open field. There is an advantage in cultivation as it is not damaged by wild animals even if it is not pruned. Regarding the types of sulfur components, ginseng mainly contains beta sulfur, while Samchae contains various types of sulfur components such as alpha, gamma, beta, delta, lambda, and mu sulfur.
또한, 상기 효소처리된 표고버섯 추출물은 표고버섯을 90 내지 110℃에서 20 내지 40분 동안 증숙하고, 증숙된 표고버섯 100 중량부에 물 200 내지 400 중량부 및 효소 0.1 내지 1 중량부를 혼합하고 25 내지 30℃의 온도로 2 내지 4시간 동안 효소처리한 후에, 효소처리된 표고버섯을 에탄올로 열수추출하여 제조되는데, 상기의 열수추출은 효소처리된 표고버섯 100 중량부에 에탄올 20 내지 40 중량부를 혼합하고 85 내지 95℃의 온도에서 3 내지 5시간 동안 이루어지는 것이 바람직하다.In addition, the enzyme-treated shiitake mushroom extract is prepared by steaming shiitake mushrooms at 90 to 110°C for 20 to 40 minutes, mixing 200 to 400 parts by weight of water and 0.1 to 1 part by weight of enzyme with 100 parts by weight of steamed shiitake mushrooms, and mixing 25 to 100 parts by weight of the enzyme. After enzyme treatment for 2 to 4 hours at a temperature of 30°C, it is manufactured by hot water extraction of the enzyme-treated shiitake mushrooms with ethanol. The hot water extraction is performed by adding 20 to 40 parts by weight of ethanol to 100 parts by weight of the enzyme-treated shiitake mushrooms. Mixing is preferably carried out at a temperature of 85 to 95°C for 3 to 5 hours.
이때, 효소는 알파-아밀라아제와 셀룰라아제 및 프로테아제가 1:1:1의 중량부로 이루어진 것을 사용하는 것이 바람직한데, 상기의 성분으로 이루어지는 효소는 표고버섯에 함유된 유효성분의 용출량을 증가시키는 역할을 한다.At this time, it is preferable to use an enzyme consisting of alpha-amylase, cellulase, and protease in a weight ratio of 1:1:1. The enzyme consisting of the above components serves to increase the amount of elution of the active ingredient contained in shiitake mushrooms. .
상기 표고버섯은 담자균류 느타리과 잣버섯에 속하는 식용버섯으로 오래전부터 식품과 의약품으로 이용되어 왔으며 최근에는 순수배양한 표고균의 종균을 톱밥을 굳힌 균상(菌床)에서 인공적으로 재배함으로써 생표고버섯의 생산량이 급격하게 증가하고 있다. 이러한 표고버섯은 50%가 탄수화물, 펜토산, 단백질은 20% 정도로, 비타민 B2와 더불어 글루타민, 알리신, 로이신 등 아미노산의 함량이 높으며, 비타민 C의 함량이 버섯 중에서 가장 많은 것으로 알려져 있다.The shiitake mushroom is an edible mushroom belonging to the Basidiomycetes Oysteraceae family and has been used as food and medicine for a long time. Recently, the production of fresh shiitake mushrooms has been increased by artificially cultivating pure cultured shiitake spores in fungal beds made of hardened sawdust. This is rapidly increasing. These shiitake mushrooms are 50% carbohydrates, pentosan, and 20% protein, and are high in amino acids such as glutamine, allicin, and leucine along with vitamin B2, and are known to have the highest content of vitamin C among mushrooms.
상기의 과정을 통해 제조되는 효소처리된 표고버섯 추출물은 상기에 기재된 유효성분의 용출량이 월등하게 향상되며, 표고버섯 특유의 향이 증가하여 우수한 향을 나타내는 치킨소스가 제공될 수 있도록 하는 역할을 한다.The enzyme-treated shiitake mushroom extract prepared through the above process significantly improves the elution amount of the active ingredients described above, and increases the unique aroma of shiitake mushrooms, thereby providing chicken sauce with excellent flavor.
또한, 상기 가르시니아 캄보지아 추출물은 닭고기의 지방이 체내로 흡수되는 것을 억제하고, 치킨의 튀김옷에 함유된 탄수화물의 과량 섭취에 의한 지방 축적 억제가 가능하며, 혈중 지질성분인 총 콜레스테롤, 트리글리세라이드, HDL-콜레스테롤 및 총 지질의 함량을 낮추는 효과가 있어 고지혈증, 고콜레스테롤 및 비만을 억제하는 효과를 나타낸다.In addition, the Garcinia cambogia extract inhibits the absorption of chicken fat into the body, inhibits fat accumulation due to excessive intake of carbohydrates contained in fried chicken, and reduces blood lipid components such as total cholesterol, triglyceride, and HDL- It has the effect of lowering the content of cholesterol and total lipids, thereby suppressing hyperlipidemia, high cholesterol, and obesity.
본 발명에서 사용되는 가르시니아 캄보지아 추출물은 가르시니아 캄보지아(Garcinia cambogia) 열매의 껍질을 물로 추출하고, 이를 건조한 것으로, 주된 성분은 HCA(hydroxyl citric acid)이며, 체지방의 감소에 효과를 발휘하는데, 상기 HCA는 탄수화물이 지방으로 전환될 때 사용되는 효소(ATP-citrate lyase)의 활성을 억제하여 체중과 체지방량을 감소시키는 것인데, 상기 가르시니아 캄보지아 추출물은 시판 상품 중 어떠한 것이라도 사용 가능하며, 시판상품은 상기 기능성분인 HCA의 함량은 약 60%로 표준화되어 있다.The Garcinia cambogia extract used in the present invention is obtained by extracting the peel of Garcinia cambogia fruit with water and drying it. The main ingredient is HCA (hydroxyl citric acid), which is effective in reducing body fat. It reduces body weight and body fat by inhibiting the activity of the enzyme (ATP-citrate lyase) used when carbohydrates are converted to fat. The Garcinia cambogia extract can be used in any commercially available product, and commercial products contain the above-mentioned functional ingredients. The content of phosphorus HCA is standardized to about 60%.
상기의 성분으로 이루어지는 첨가제의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기의 성분으로 이루어지는 첨가제의 함량이 10 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 치킨소스의 기호도가 급격하게 저하되기 때문에 바람직하지 못하다.If the content of the additive consisting of the above ingredients is less than 5 parts by weight, the above effect is minimal, and if the content of the additive consisting of the above ingredients exceeds 10 parts by weight, the above effect is not significantly improved and the preference of the chicken sauce decreases. This is undesirable because it deteriorates rapidly.
이하에서는, 본 발명에 따른 기능성 치킨소스의 제조방법 및 그 제조방법으로 제조된 기능성 치킨소스의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method for producing functional chicken sauce according to the present invention and the physical properties of the functional chicken sauce produced by the method will be described using examples.
<제조예 1> 육수의 제조<Preparation Example 1> Preparation of broth
정제수 100 중량부에 소뼈 25 중량부, 샐러리 12 중량부, 무 8 중량부, 다시마 2 중량부 및 허브성분(하수오, 천마, 지초, 오미자, 진피, 꾸지뽕, 감국, 연자, 황기, 구기자, 복분자, 산사, 오가피 및 차전초가 동일한 중량부로 혼합) 2 중량부를 혼합하고 95℃의 온도로 3시간 동안 가열한 후에 고형분을 제거하여 육수를 제조하였다.In 100 parts by weight of purified water, 25 parts by weight of beef bone, 12 parts by weight of celery, 8 parts by weight of radish, 2 parts by weight of kelp, and herbal ingredients (Hasuo, Cheonma, Jichō, Schisandra chinensis, Jinpi, Kujippong, Chrysanthemum chrysanthemum, Lotus root, Astragalus, Wolfberry, Bokbunja, Broth was prepared by mixing 2 parts by weight of cranberry, acacia, and chive root (mixed in equal parts by weight) and heating at a temperature of 95°C for 3 hours to remove the solid content.
<제조예 2> 참당귀잎 추출물의 제조<Preparation Example 2> Preparation of Angelica root extract
정제수 100 중량부에 참당귀잎 8 중량부를 혼합하고 90℃의 온도로 3시간 동안 가열하여 참당귀잎 추출물을 제조하였다.Angelica root extract was prepared by mixing 8 parts by weight of Angelica root leaves with 100 parts by weight of purified water and heating at 90°C for 3 hours.
<제조예 3> 한약재 추출물의 제조<Preparation Example 3> Preparation of herbal medicine extract
정제수 100 중량부에 한약재(마황, 숙지황 및 의이인이 1:1:1의 중량부로 혼합) 8 중량부를 혼합하고 92℃이 온도에서 10시간 동안 가열하고 고형분을 제거하여 한약재 추출물을 제조하였다.An herbal medicine extract was prepared by mixing 8 parts by weight of herbal medicine (ephedra, rehmannia glutinosa, and uiyiin mixed in a 1:1:1 ratio by weight) with 100 parts by weight of purified water, heating at 92°C for 10 hours, and removing solids.
<제조예 4> 표고버섯 효소 추출물의 제조<Preparation Example 4> Preparation of shiitake mushroom enzyme extract
표고버섯을 100℃에서 30분 동안 증숙하고, 증숙된 표고버섯 100 중량부에 물 300 중량부 및 효소(알파-아밀라아제와 셀룰라아제 및 프로테아제가 1:1:1의 중량부로 혼합) 0.5 중량부를 혼합하고 28℃의 온도로 3시간 동안 효소처리한 후에, 효소처리된 표고버섯 100 중량부에 에탄올 30 중량부를 혼합하고 90℃의 온도에서 4시간 동안 가열하여 표고버섯 효소 추출물을 제조하였다.Shiitake mushrooms were steamed at 100°C for 30 minutes, and 100 parts by weight of steamed shiitake mushrooms were mixed with 300 parts by weight of water and 0.5 parts by weight of enzyme (alpha-amylase, cellulase, and protease mixed in a ratio of 1:1:1 by weight). After enzyme treatment at a temperature of 28°C for 3 hours, shiitake mushroom enzyme extract was prepared by mixing 30 parts by weight of ethanol with 100 parts by weight of the enzyme-treated shiitake mushrooms and heating at a temperature of 90°C for 4 hours.
<제조예 5> 첨가제의 제조<Preparation Example 5> Preparation of additives
삼채 추출물, 상기 제조예 4를 통해 제조된 효소처리된 표고버섯 추출물 및 가르시니아 캄보지아 추출물을 1:1:1의 중량부로 혼합하여 첨가제를 제조하였다.An additive was prepared by mixing the Samchae extract, the enzyme-treated shiitake mushroom extract prepared in Preparation Example 4, and the Garcinia cambogia extract in a ratio of 1:1:1 by weight.
<실시예 1><Example 1>
상기 제조예 1을 통해 제조된 육수 100 중량부에 상기 제조예 2를 통해 제조된 참당귀잎 추출물 8 중량부, 간장 40 중량부, 천연감미료(프락토올리고당) 8 중량부, 마늘 3 중량부, 양파 3 중량부, 사과식초 8 중량부 및 상기 제조예 3을 통해 제조된 한약재 추출물 0.05 중량부를 혼합하고 70℃의 온도로 5시간 동안 가열하여 혼합물을 제조하고, 제조된 혼합물 100 중량부에 상기 제조예 5를 통해 제조된 첨가제 8 중량부를 혼합하여 기능성 치킨소스를 제조하였다.100 parts by weight of broth prepared through Preparation Example 1, 8 parts by weight of Angelica root extract prepared through Preparation Example 2, 40 parts by weight of soy sauce, 8 parts by weight of natural sweetener (fructo-oligosaccharide), 3 parts by weight of garlic, 3 parts by weight of onion, 8 parts by weight of apple cider vinegar, and 0.05 parts by weight of the herbal medicine extract prepared through Preparation Example 3 were mixed and heated at a temperature of 70° C. for 5 hours to prepare a mixture, and 100 parts by weight of the prepared mixture was added to the mixture. Functional chicken sauce was prepared by mixing 8 parts by weight of the additive prepared in Example 5.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 2를 통해 제조된 참당귀잎 추출물 5 중량부 및 상기 제조예 5를 통해 제조된 첨가제 5 중량부를 혼합하여 기능성 치킨 소스를 제조하였다.In the same manner as in Example 1, functional chicken sauce was prepared by mixing 5 parts by weight of Angelica root extract prepared in Preparation Example 2 and 5 parts by weight of the additive prepared in Preparation Example 5.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 2를 통해 제조된 참당귀잎 추출물 10 중량부 및 상기 제조예 5를 통해 제조된 첨가제 10 중량부를 혼합하여 기능성 치킨 소스를 제조하였다.A functional chicken sauce was prepared in the same manner as in Example 1, but by mixing 10 parts by weight of Angelica root extract prepared in Preparation Example 2 and 10 parts by weight of the additive prepared in Preparation Example 5.
<비교예 1><Comparative Example 1>
정제수 100 중량부에 간장 40 중량부, 물엿 8 중량부, 마늘 3 중량부, 양파 3 중량부 및 사과식초 8 중량부를 혼합하고 70℃의 온도로 5시간 동안 가열하여 치킨 소스를 제조하였다.Chicken sauce was prepared by mixing 100 parts by weight of purified water with 40 parts by weight of soy sauce, 8 parts by weight of starch syrup, 3 parts by weight of garlic, 3 parts by weight of onions, and 8 parts by weight of apple cider vinegar and heating at a temperature of 70°C for 5 hours.
<비교예 2><Comparative Example 2>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 2를 통해 제조된 참당귀잎 추출물 1 중량부 및 상기 제조예 5를 통해 제조된 첨가제 1 중량부를 혼합하여 치킨 소스를 제조하였다.Chicken sauce was prepared in the same manner as in Example 1, but by mixing 1 part by weight of Angelica root extract prepared in Preparation Example 2 and 1 part by weight of the additive prepared in Preparation Example 5.
<비교예 3><Comparative Example 3>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 2를 통해 제조된 참당귀잎 추출물 20 중량부 및 상기 제조예 5를 통해 제조된 첨가제 20 중량부를 혼합하여 치킨 소스를 제조하였다.Chicken sauce was prepared in the same manner as in Example 1, but by mixing 20 parts by weight of Angelica root extract prepared in Preparation Example 2 and 20 parts by weight of the additive prepared in Preparation Example 5.
상기 실시예 1 내지 3 및 비교예 1 내지 3을 통해 제조된 치킨소스의 맛, 향 및 닭고기 누린내 개선 효과를 측정하여 아래 표 1에 나타내었다.The effects of improving the taste, aroma, and chicken flavor of the chicken sauce prepared through Examples 1 to 3 and Comparative Examples 1 to 3 were measured and shown in Table 1 below.
{단, 치킨소스의 맛과 향은 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste and aroma of the chicken sauce was surveyed on 50 test subjects using a 5-point scale and then expressed as the average value.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad
또한, 치킨소스의 닭고기 누린내 개선 효과는 제조된 치킨소스를 후라이드 치킨의 표면에 도포하여 양념치킨을 제조한 후에 피시험자 50명을 대상으로 하여 섭취하도록 하고, 치킨소스가 도포되지 않은 후라이드 치킨과 비교하여 닭고기의 누린내 제거 효과를 3점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.In addition, the effect of chicken sauce on improving the smell of chicken was tested by applying the prepared chicken sauce to the surface of fried chicken to make seasoned chicken, which was then consumed by 50 test subjects, and compared with fried chicken without chicken sauce applied. Therefore, the effect of removing the smell of chicken was investigated using a 3-point scale method and then expressed as an average value.
3점:매우 개선, 2점:개선, 1점:개선효과 없음}3 points: very improved, 2 points: improved, 1 point: no improvement}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 기능성 치킨 소스는 맛과 향이 우수하면서도 닭고기의 누린내 개선 효과가 우수한 것을 알 수 있다.As shown in Table 1, it can be seen that the functional chicken sauce prepared through Examples 1 to 3 of the present invention has excellent taste and aroma and has an excellent effect in improving the smell of chicken.
반면, 비교예 1 내지 2를 통해 제조된 치킨소스의 경우 닭고기의 누린내 개선 효과가 미미하며, 비교예 3을 통해 제조된 치킨소스의 경우 맛이 지나치게 저하되는 것을 알 수 있다.On the other hand, in the case of the chicken sauce prepared through Comparative Examples 1 and 2, the effect of improving the smell of chicken was minimal, and in the case of the chicken sauce prepared through Comparative Example 3, the taste was excessively reduced.
또한, 상기 실시예 1 내지 3 및 비교예 1 내지 3을 통해 제조된 치킨소스의 체중감량 효과를 측정하여 아래 표 2에 나타내었다.In addition, the weight loss effect of the chicken sauce prepared through Examples 1 to 3 and Comparative Examples 1 to 3 was measured and shown in Table 2 below.
{단, 체중감량 효과는 정제수 100 중량부에 제조된 치킨소스 10 중량부를 혼합하여 치킨소스 희석액을 제조하고, 제조된 각각의 치킨소스 희석액을 피시험자 10명에게 하루 200mL씩 3개월 동안 섭취하도록 한 후에, 섭취전과 섭취후의 BMI와 몸무게 변화를 측정하여 평균값으로 나타내는 방법을 이용하였다.{However, the weight loss effect was determined by preparing a chicken sauce dilution by mixing 10 parts by weight of the prepared chicken sauce with 100 parts by weight of purified water, and having 10 test subjects consume 200 mL of each diluted chicken sauce per day for 3 months. Later, a method was used to measure changes in BMI and weight before and after intake and display them as average values.
또한, 피시험자의 신체 계측은 체중 자동측정장치(DS-102, Jenix, Korea)를 통하여 신장과 체중을 측정하여 BMI를 계산하였다.}In addition, the test subject's body measurements were calculated by measuring height and weight using an automatic weight measurement device (DS-102, Jenix, Korea).}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 3을 통해 제조된 기능성 치킨소스는 체중감량 효과가 우수한 것을 알 수 있다.As shown in Table 2, it can be seen that the functional chicken sauce prepared through Examples 1 to 3 of the present invention has an excellent weight loss effect.
반면, 비교예 1을 통해 제조된 소스는 체중을 오히려 증가시켰으며, 비교예 2를 통해 제조되는 치킨소스는 체중감량 효과가 미미한 것을 알 수 있다.On the other hand, it can be seen that the sauce prepared through Comparative Example 1 actually increased body weight, and the chicken sauce prepared through Comparative Example 2 had a minimal weight loss effect.
따라서, 본 발명에 따른 기능성 치킨소스의 제조방법은 맛과 향이 우수하며, 영양성분이 풍부하게 함유되어 있고, 닭고기의 누린내를 개선할 뿐만 아니라, 치킨에 함유된 지방 및 탄수화물의 체내 흡수를 지연시켜 취식자의 체중을 감량하고 건강을 증진시키는 치킨소스를 제공한다.Therefore, the method for producing functional chicken sauce according to the present invention has excellent taste and aroma, is rich in nutrients, not only improves the flavor of chicken, but also delays the absorption of fat and carbohydrates contained in chicken into the body. We provide chicken sauce that helps eaters lose weight and improve their health.
S101 ; 참당귀잎추출물제조단계
S103 ; 원료혼합단계
S105 ; 첨가제혼합단계S101 ; Angelica root extract manufacturing steps
S103 ; Raw material mixing stage
S105 ; Additive mixing step
Claims (5)
육수 100 중량부에 상기 참당귀잎추출물제조단계를 통해 제조된 참당귀잎 추출물 5 내지 10 중량부, 간장 30 내지 50 중량부, 프락토올리고당 5 내지 10 중량부, 마늘 1 내지 5 중량부, 양파 1 내지 5 중량부, 사과식초 5 내지 10 중량부 및 한약재 추출물 0.01 내지 0.1 중량부를 혼합하고 60 내지 80℃의 온도로 4 내지 6시간 동안 가열하는 원료혼합단계; 및
상기 원료혼합단계를 통해 제조된 혼합물 100 중량부에 첨가제 5 내지 10 중량부를 혼합하는 첨가제혼합단계;로 이루어지며,
상기 육수는 정제수 100 중량부에 소뼈 20 내지 30 중량부, 샐러리 10 내지 15 중량부, 무 5 내지 10 중량부, 다시마 1 내지 3 중량부 및 허브성분 1 내지 3 중량부를 혼합하고 90 내지 100℃의 온도로 2 내지 4시간 동안 가열하여 제조되며,
상기 허브성분은 하수오, 천마, 지초, 오미자, 진피, 꾸지뽕, 감국, 연자, 황기, 구기자, 복분자, 산사, 오가피 및 차전초가 동일한 중량부로 혼합된 것이고,
상기 첨가제는 삼채 추출물, 효소처리된 표고버섯 추출물 및 가르시니아 캄보지아 추출물이 1:1:1의 중량부로 혼합되어 이루어지며,
상기 한약재 추출물은 정제수 100 중량부에 마황, 숙지황 및 의이인이 동일한 중량부로 혼합된 한약재 5 내지 10 중량부를 혼합하고 90 내지 95℃이 온도에서 5 내지 15시간 동안 가열하여 이루어지는 것을 특징으로 하는 기능성 치킨소스의 제조방법.
A step of preparing Angelica root extract by mixing 5 to 10 parts by weight of Angelica root leaves with 100 parts by weight of purified water and heating at a temperature of 85 to 95° C. for 2 to 4 hours;
For 100 parts by weight of broth, 5 to 10 parts by weight of Angelica root extract prepared through the above Angelica root extract production step, 30 to 50 parts by weight of soy sauce, 5 to 10 parts by weight of fructooligosaccharides, 1 to 5 parts by weight of garlic, and onion A raw material mixing step of mixing 1 to 5 parts by weight of apple cider vinegar, 5 to 10 parts by weight of herbal medicine extract, and 0.01 to 0.1 parts by weight of herbal medicine extract and heating at a temperature of 60 to 80° C. for 4 to 6 hours; and
It consists of an additive mixing step of mixing 5 to 10 parts by weight of an additive with 100 parts by weight of the mixture prepared through the raw material mixing step,
The broth is prepared by mixing 20 to 30 parts by weight of beef bones, 10 to 15 parts by weight of celery, 5 to 10 parts by weight of radish, 1 to 3 parts by weight of kelp, and 1 to 3 parts by weight of herb ingredients with 100 parts by weight of purified water and boiling at 90 to 100°C. It is manufactured by heating at temperature for 2 to 4 hours,
The herbal ingredient is a mixture of equal parts by weight of Hasuo, Cheonma, Chicho, Schisandra chinensis, Jinpi, Kujippong, Chrysanthemum chrysanthemum, Lotus root, Astragalus, Wolfberry, Bokbunja, Crataegus, Schisandra chinensis and Schisandra chinensis,
The additive is made by mixing Samchae extract, enzyme-treated shiitake mushroom extract, and Garcinia cambogia extract in a ratio of 1:1:1 by weight,
The herbal medicine extract is prepared by mixing 5 to 10 parts by weight of herbal medicine, which is a mixture of equal parts by weight of ephedra, rehmannia glutinosa and uiyin, with 100 parts by weight of purified water and heating at a temperature of 90 to 95 ° C. for 5 to 15 hours. Functional chicken sauce. Manufacturing method.
상기 효소처리된 표고버섯 추출물은 표고버섯을 90 내지 110℃에서 20 내지 40분 동안 증숙하고, 증숙된 표고버섯 100 중량부에 물 200 내지 400 중량부 및 효소 0.1 내지 1 중량부를 혼합하고 25 내지 30℃의 온도로 2 내지 4시간 동안 효소처리한 후에, 효소처리된 표고버섯을 에탄올로 열수추출하여 제조되는 것을 특징으로 하는 기능성 치킨소스의 제조방법.In claim 1,
The enzyme-treated shiitake mushroom extract is prepared by steaming shiitake mushrooms at 90 to 110°C for 20 to 40 minutes, mixing 200 to 400 parts by weight of water and 0.1 to 1 part by weight of enzyme with 100 parts by weight of steamed shiitake mushrooms, and mixing 25 to 30 parts by weight. A method for producing a functional chicken sauce, characterized in that it is produced by enzymatic treatment for 2 to 4 hours at a temperature of ℃, followed by hot water extraction of the enzyme-treated shiitake mushrooms with ethanol.
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| KR20130099340A (en) * | 2012-02-29 | 2013-09-06 | 김예찬 | The chicken sauce containing oriental medicine herb and manufacturing method thereof |
| KR20140002832A (en) * | 2012-06-26 | 2014-01-09 | 경상대학교산학협력단 | Composition of sauce for meat including garcinia cambogia bark extract and the method of manufacturing thereof |
| KR101596633B1 (en) * | 2015-05-08 | 2016-02-23 | 홍성표 | Seasoning sauce for meat with high palatability and functionality and preparation method thereof |
| KR20160063636A (en) * | 2014-11-27 | 2016-06-07 | 강원도 | Functional composition for anti-inflammation and anti-diabetic comprising the extract from a leaf of Angelica gigas Nakai and manufacturing method for functional sauce using the same |
| KR20160140003A (en) * | 2015-05-29 | 2016-12-07 | 남부대학교산학협력단 | Functional seasoning composition and method for preparing thereof |
| KR20170072009A (en) * | 2015-12-16 | 2017-06-26 | 건양대학교산학협력단 | Method of manufacturing functionality seasoning source utilizing a shiitake extract and aged soybean paste |
| KR102133804B1 (en) | 2018-12-27 | 2020-07-14 | 영양고추유통공사 | Method for producing seasoning sauce for chicken using pepper leaves powder |
| KR102361310B1 (en) | 2020-02-18 | 2022-02-09 | 김형수 | A method of manufacturing the sauce for fried chicken |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20130099340A (en) * | 2012-02-29 | 2013-09-06 | 김예찬 | The chicken sauce containing oriental medicine herb and manufacturing method thereof |
| KR20140002832A (en) * | 2012-06-26 | 2014-01-09 | 경상대학교산학협력단 | Composition of sauce for meat including garcinia cambogia bark extract and the method of manufacturing thereof |
| KR20160063636A (en) * | 2014-11-27 | 2016-06-07 | 강원도 | Functional composition for anti-inflammation and anti-diabetic comprising the extract from a leaf of Angelica gigas Nakai and manufacturing method for functional sauce using the same |
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| KR20160140003A (en) * | 2015-05-29 | 2016-12-07 | 남부대학교산학협력단 | Functional seasoning composition and method for preparing thereof |
| KR20170072009A (en) * | 2015-12-16 | 2017-06-26 | 건양대학교산학협력단 | Method of manufacturing functionality seasoning source utilizing a shiitake extract and aged soybean paste |
| KR102133804B1 (en) | 2018-12-27 | 2020-07-14 | 영양고추유통공사 | Method for producing seasoning sauce for chicken using pepper leaves powder |
| KR102361310B1 (en) | 2020-02-18 | 2022-02-09 | 김형수 | A method of manufacturing the sauce for fried chicken |
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