KR102585036B1 - Food additive composition containing pyroligneous liquor and manufacturing method thereof - Google Patents
Food additive composition containing pyroligneous liquor and manufacturing method thereof Download PDFInfo
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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
- A23L29/00—Foods or foodstuffs containing additives; 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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2300/00—Processes
- A23V2300/34—Membrane process
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Abstract
본 발명은 목초액을 포함하는 식품첨가 조성물 및 이의 제조방법에 관한 것이다.
본 발명은 이를 위해 주재료인 목초액 100 중량부에 부재료인 한약재 33~51 중량부를 상호 배합 후 배합물을 숙성 발효시키고, 필터로 이물질을 걸러내어 식품첨가 조성물이 얻어지도록 함을 특징으로 하는 목초액을 포함하는 식품첨가 조성물의 제조방법을 제공한다.
상기와 같이 구성된 본 발명은 식품첨가 조성물의 삼투압 기능이 우수하여 인체의 흡수율이 높고, 한약재의 유효성분을 극대화시킬 수 있도록 한 것이고, 이로 인해 식품첨가 조성물의 품질과 신뢰성을 대폭 향상시키므로 사용자인 소비자들의 다양한 욕구(니즈)를 충족시켜 좋은 이미지를 심어줄 수 있도록 한 것이다.The present invention relates to a food additive composition containing wood vinegar and a method for producing the same.
For this purpose, the present invention involves mixing 100 parts by weight of wood vinegar, which is the main material, with 33 to 51 parts by weight of herbal medicine, which is an auxiliary material, then maturing and fermenting the mixture, and filtering out foreign substances with a filter to obtain a food additive composition. Provides a method for manufacturing a food additive composition.
The present invention, constructed as described above, has an excellent osmotic function of the food additive composition, resulting in a high absorption rate by the human body, and maximizes the active ingredients of herbal medicine. This significantly improves the quality and reliability of the food additive composition, so that the user is the consumer. This is to create a good image by satisfying people's various needs.
Description
본 발명의 실시예는 목초액을 포함하는 식품첨가 조성물 및 이의 제조방법에 관한 것으로, 보다 상세하게는 식품첨가 조성물의 삼투압 기능이 우수하여 인체의 흡수율이 높고, 한약재의 유효성분을 극대화시킬 수 있도록 한 것이고, 이로 인해 식품첨가 조성물의 품질과 신뢰성을 대폭 향상시키므로 사용자인 소비자들의 다양한 욕구(니즈)를 충족시켜 좋은 이미지를 심어줄 수 있도록 한 것이다.An embodiment of the present invention relates to a food additive composition containing wood vinegar and a method for manufacturing the same. More specifically, the food additive composition has an excellent osmotic pressure function, so that the absorption rate by the human body is high and the active ingredients of herbal medicine can be maximized. As a result, the quality and reliability of food additive compositions are greatly improved, thereby satisfying the various needs of consumers and creating a good image.
주지하다시피 목초액(木醋液; pyroligneous liquor)은 침엽수재나 활엽수재를 탄화할 때 발생되는 연기를 냉각시켜 얻은 액체를 말하는 것으로, 참나무 목초액은 인체에 유익한 200가지의 유기화합물을 함유하고 있다.As is well known, pyroligneous liquor refers to a liquid obtained by cooling the smoke generated when carbonizing softwood or broadleaf wood. Oak tree liquor contains 200 kinds of organic compounds that are beneficial to the human body.
지금까지는 참나무 숯을 만드는 과정에서 나오는 연기를 냉각·응축시켜 목초액을 얻거나 옹기에 참나무를 넣어 열을 가하는 방법으로 목초액을 추출하고 있다.Until now, wood vinegar has been extracted by cooling and condensing the smoke produced during the process of making oak charcoal to obtain wood vinegar, or by placing oak in a pot and applying heat.
그러나 이렇게 얻은 목초액에는 참나무가 타면서 발생하는 크레졸, 일산화탄소, 이산화탄소, 타르, 탄화수소가스, 펜토산, 셀룰로오스 등 인체에 유해한 분해산물이 다량 포함돼 있어 정제없이 음용이 불가능하다.However, the wood vinegar obtained in this way contains a large amount of decomposition products harmful to the human body, such as cresol, carbon monoxide, carbon dioxide, tar, hydrocarbon gas, pentosan, and cellulose, which are generated when oak trees burn, so it cannot be consumed without purification.
이를 정제하기 위해서는 6개월에서 1년의 기간이 필요하다.It takes 6 months to 1 year to refine it.
이 기간 동안 정치를 해두면 세층으로 나뉘어지는데, 노란색의 기름기가 맨 위에 뜨고, 중간에 투명한 호박색의 액체가 생기며, 밑바닥에는 좀더 진한 색이 가라앉게 된다. 이중 가운데 부분만을 첨단공법으로 다시 증류해서 얻어낸 것이 바로 식용이 가능한 정제 목초액이다.If left to stand for this period, it is divided into three layers: yellow oil floats on top, a transparent amber liquid forms in the middle, and a darker color settles at the bottom. Among these, only the middle part is distilled again using a cutting-edge method to obtain edible refined wood vinegar.
종래에는 유해성분이 제거된 목초액을 얻고자 다양한 연구가 진행되었으나, 목초액을 제조하는 기술이 복잡할 뿐 아니라 유해성분이 충분히 제거되지 못하여 실제로 활용되지 못하는 문제점이 발생 되었다.In the past, various studies were conducted to obtain wood vinegar from which harmful components were removed, but not only was the technology for manufacturing wood vinegar complicated, but the harmful components were not sufficiently removed, which led to problems in that it could not be used in practice.
특히 상기 종래 목초액은 삼투압 기능이 저조하여 인체의 흡수율이 높지 못한 문제점이 발생 되었다.In particular, the conventional wood vinegar solution had a problem of not being highly absorbed by the human body due to its low osmotic pressure function.
그리고 상기 종래 목초액은 한약재가 포함되지 않아 한약재의 유효성분을 극대화시킬 수 없다는 문제점도 발생 되었다.In addition, the conventional wood vinegar solution did not contain herbal medicine, so there was a problem in that it could not maximize the active ingredients of the herbal medicine.
상기한 문제점을 해결하기 위해 종래에는 아래와 같은 선행기술문헌들이 개발되었으나, 여전히 상기한 종래 기술의 문제점을 일거에 해결하지 못하는 커다란 문제점이 발생 되었다.In order to solve the above-mentioned problems, the following prior art documents have been developed, but there is still a big problem that the problems of the above-described prior art cannot be solved at once.
본 발명은 상기와 같은 종래 기술의 제반 문제점을 해소하기 위하여 안출한 것으로, 목초액에 건조된 한약재인 차가버섯, 백봉령, 더덕, 도라지, 숙지황, 송담, 상황버섯, 꾸지뽕 및 구절초가 가 구비됨을 제1목적으로 한 것이고, 상기한 기술적 구성에 의한 본 발명의 제2목적은 식품첨가 조성물의 삼투압 기능이 우수하여 인체의 흡수율이 높고, 제3목적은 한약재의 유효성분을 극대화시킬 수 있도록 한 것이고, 제4목적은 정제 과정 없이 식용으로 사용이 가능한 목초액을 얻을 수 있고, 제5목적은 유해물질 없는 안전성이 확보된 식용 가능한 목초액을 추출할 수 있고, 제6목적은 다양한 식품에 적용할 수 있어 목초액의 활용도를 높일 수 있도록 한 것이고, 제7목적은 식품 첨가시 맛을 좋게 할 뿐만 아니라 인체에 섭취시 다양한 효능을 나타나도록 한 것이고, 제8목적은 식품 첨가물로 사용시 음식의 잡냄새를 제거하고, 고기 육질의 연화작용 및 맛을 향상시킬 수 있도록 한 것이고, 제9목적은 목초액이 지니고 있는 독특한 향에 대한 거부감을 줄여 음용이 용이하며 숙취해소, 노화예방, 스트레스 해소 효과를 나타내고, 제10목적은 시중가의 3분의 1로 목초액을 구입할 수 있고, 제11목적은 식품첨가 조성물의 대량 생산이 가능하고, 제12목적은 식품첨가 조성물의 생산비를 대폭 절감시킬 수 있도록 한 것이고, 제13목적은 식품첨가 조성물의 약리학적 효능의 효용가치를 높일 수 있고, 제14목적은 식품첨가 조성물의 복용과 휴대가 간편한 건강보조식품으로도 사용할 수 있고, 제15목적은 이로 인해 식품첨가 조성물의 품질과 신뢰성을 대폭 향상시키므로 사용자인 소비자들의 다양한 욕구(니즈)를 충족시켜 좋은 이미지를 심어줄 수 있도록 한 목초액을 포함하는 식품첨가 조성물 및 이의 제조방법을 제공한다.The present invention was developed to solve all the problems of the prior art as described above, and is equipped with chaga mushroom, Baekbongnyeong, deodeok, bellflower root, rehmannia glutinosa, songdam, sanghwan mushroom, kkujippong, and gujeolcho, which are herbal medicines dried in wood vinegar. The purpose is to achieve this, and the second purpose of the present invention based on the above-described technical configuration is to have an excellent osmotic function of the food additive composition, so that the absorption rate by the human body is high, and the third purpose is to maximize the active ingredients of herbal medicine, The 4th purpose is to obtain wood vinegar that can be used for food without a purification process, the 5th purpose is to extract edible wood vinegar that is safe and free of harmful substances, and the 6th purpose is to obtain wood vinegar that can be applied to various foods. The purpose is to increase utilization, and the 7th purpose is to not only improve the taste when added to food, but also to have various effects when ingested in the human body. The 8th purpose is to remove unpleasant odors from food when used as a food additive, and to improve the taste of meat when used as a food additive. The 9th purpose is to improve the softening effect and taste of the meat, the 9th purpose is to reduce the resistance to the unique scent of wood vinegar, making it easier to drink, and it has the effect of relieving hangovers, preventing aging, and relieving stress, and the 10th purpose is to reduce the resistance to the unique scent of wood vinegar. Wood vinegar can be purchased for one-third of the price, the 11th purpose is to enable mass production of food additive compositions, the 12th purpose is to significantly reduce the production cost of food additive compositions, and the 13th purpose is to make food additive compositions possible. The utility value of the pharmacological efficacy of the composition can be increased, and the 14th purpose is that the food additive composition can be used as a health supplement that is easy to take and carry, and the 15th purpose is to significantly improve the quality and reliability of the food additive composition. Provides a food additive composition containing wood vinegar and a method for manufacturing the same, which can improve the user's various needs and create a good image by satisfying the needs of consumers.
이러한 목적 달성을 위하여 본 발명은 목초액을 포함하는 식품첨가 조성물의 제조방법에 관한 것으로, 주재료인 목초액 100 중량부에 부재료인 한약재 33~51 중량부를 상호 배합 후 배합물을 숙성 발효시키고, 필터로 이물질을 걸러내어 식품첨가 조성물이 얻어지도록 함을 특징으로 하는 목초액을 포함하는 식품첨가 조성물의 제조방법을 제공한다.In order to achieve this purpose, the present invention relates to a method for manufacturing a food additive composition containing wood vinegar. After mixing 100 parts by weight of wood vinegar, which is the main ingredient, with 33 to 51 parts by weight of herbal medicine, which is an auxiliary material, the mixture is aged and fermented, and foreign substances are removed through a filter. Provided is a method for producing a food additive composition containing wood vinegar, characterized in that the food additive composition is obtained by filtering.
또한 본 발명은 목초액을 포함하는 식품첨가 조성물에 관한 것으로, 주재료인 목초액 100 중량부에 부재료인 한약재 33~51 중량부를 상호 배합 후 배합물을 숙성 발효시키고, 필터로 이물질을 걸러내어 식품첨가 조성물이 얻어지도록 함을 특징으로 하는 목초액을 포함하는 식품첨가 조성물을 제공한다.In addition, the present invention relates to a food additive composition containing wood vinegar, which is obtained by mixing 100 parts by weight of wood vinegar, which is the main ingredient, with 33 to 51 parts by weight of herbal medicine, which is an auxiliary material, then maturing and fermenting the mixture, and filtering out foreign substances with a filter. Provided is a food additive composition containing wood vinegar, which is characterized in that it allows the food to dry.
상기에서 상세히 살펴본 바와 같이 본 발명은 식품첨가 조성물의 삼투압 기능이 우수하여 인체의 흡수율이 높다는 장점이 있다.As discussed in detail above, the present invention has the advantage of having a high absorption rate in the human body due to the excellent osmotic pressure function of the food additive composition.
또한 본 발명은 한약재의 유효성분을 극대화시킬 수 있도록 한 것이다.In addition, the present invention makes it possible to maximize the effective ingredients of herbal medicine.
그리고 본 발명은 정제 과정 없이 식용으로 사용이 가능한 목초액을 얻을 수 있도록 한 것이다.And the present invention makes it possible to obtain wood vinegar that can be used as food without a purification process.
또한 본 발명은 유해물질 없는 안전성이 확보된 식용 가능한 목초액을 추출할 수 있다.In addition, the present invention can extract edible wood vinegar that is safe and free of harmful substances.
그리고 본 발명은 다양한 식품에 적용할 수 있어 목초액의 활용도를 높일 수 있도록 한 것이다.In addition, the present invention can be applied to various foods to increase the utilization of wood vinegar.
또한 본 발명은 식품 첨가시 맛을 좋게 할 뿐만 아니라 인체에 섭취시 다양한 효능을 나타나도록 한 것이다.In addition, the present invention not only improves the taste when added to food, but also provides various effects when consumed by the human body.
그리고 본 발명은 식품 첨가물로 사용시 음식의 잡냄새를 제거하고, 고기 육질의 연화작용 및 맛을 향상시킬 수 있도록 한 것이다.And the present invention is intended to remove unpleasant odors from food when used as a food additive, and to improve the softening effect and taste of meat.
또한 본 발명은 목초액이 지니고 있는 독특한 향에 대한 거부감을 줄여 음용이 용이하며 숙취해소, 노화예방, 스트레스 해소 효과를 나타낸다.In addition, the present invention reduces the resistance to the unique scent of wood vinegar, making it easy to drink, and has the effect of relieving hangovers, preventing aging, and relieving stress.
그리고 본 발명은 시중가의 3분의 1로 목초액을 구입할 수 있다.And in the present invention, wood vinegar can be purchased at one-third of the market price.
또한 본 발명은 식품첨가 조성물의 대량 생산이 가능하다.Additionally, the present invention enables mass production of food additive compositions.
특히 본 발명은 식품첨가 조성물의 생산비를 대폭 절감시킬 수 있도록 한 것이다.In particular, the present invention makes it possible to significantly reduce the production cost of food additive compositions.
아울러 본 발명은 식품첨가 조성물의 약리학적 효능의 효용가치를 높일 수 있다.In addition, the present invention can increase the utility value of the pharmacological efficacy of the food additive composition.
더하여 본 발명은 식품첨가 조성물의 복용과 휴대가 간편한 건강보조식품으로도 사용할 수 있다.In addition, the present invention can be used as a health supplement that is easy to take and carry as a food additive composition.
본 발명은 상기한 효과로 인해 식품첨가 조성물의 품질과 신뢰성을 대폭 향상시키므로 사용자인 소비자들의 다양한 욕구(니즈)를 충족시켜 좋은 이미지를 심어줄 수 있도록 한 매우 유용한 발명인 것이다.The present invention is a very useful invention that significantly improves the quality and reliability of food additive compositions due to the above-described effects, thereby satisfying the various needs of consumers and creating a good image.
이하에서는 이러한 효과 달성을 위한 본 발명의 바람직한 실시 예를 첨부된 도면에 따라 상세히 설명하면 다음과 같다.Hereinafter, a preferred embodiment of the present invention for achieving these effects will be described in detail according to the attached drawings.
도 1 은 본 발명에 적용된 목초액을 포함하는 식품첨가 조성물의 제조방법을
보인 흐름도.
도 2 는 본 발명에 적용된 식품첨가 조성물을 용기에 담아 숙성 발효시키는
상태를 보인 제품 사진.
도 3 은 본 발명에 적용된 식품첨가 조성물이 완성되어 병에 담아 놓은 제품
사진.Figure 1 shows a method for producing a food additive composition containing wood vinegar applied to the present invention.
Flow chart shown.
Figure 2 shows the food additive composition applied in the present invention being aged and fermented in a container.
Photos of product showing condition.
Figure 3 shows a product in which the food additive composition applied to the present invention is completed and placed in a bottle.
picture.
본 발명에 적용된 목초액을 포함하는 식품첨가 조성물 및 이의 제조방법은 도 1 내지 도 3 에 도시된 바와 같이 구성되는 것이다.The food additive composition containing wood vinegar applied in the present invention and its manufacturing method are configured as shown in Figures 1 to 3.
하기에서 본 발명을 설명함에 있어, 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략할 것이다.In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
그리고 후술되는 용어들은 본 발명에서의 기능을 고려하여 설정된 용어들로서 이는 생산자의 의도 또는 관례에 따라 달라질 수 있으므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In addition, the terms described below are terms established in consideration of the functions in the present invention, and may vary depending on the intention or custom of the producer, so their definitions should be made based on the content throughout the specification.
또한 도면에서 나타난 각 구성의 크기 및 두께는 설명의 편의를 위해 임의로 나타내었으므로, 본 발명이 반드시 도면에 도시된 바에 한정되지 않는다.In addition, since the size and thickness of each component shown in the drawings are arbitrarily shown for convenience of explanation, the present invention is not necessarily limited to what is shown in the drawings.
먼저, 본 발명은 목초액에 건조된 한약재인 차가버섯, 백봉령, 더덕, 도라지, 숙지황, 송담, 상황버섯, 꾸지뽕 및 구절초가 포함되는 것이다.First, the present invention includes chaga mushroom, Baekbongnyeong, deodeok, bellflower root, Rehmannia glutinosa, Songdam, Sanghwang mushroom, Kujippong, and Gujeolcho, which are herbal medicines dried in wood vinegar.
즉, 본 발명에 적용된 상기 목초액(木醋液)은 나무로 숯을 만드는 과정에서 나오는 연기를 액화하여 채취한 액체로, 정장제 등 의약품의 원료로 사용되며, 농약 대신 이용하거나 분뇨 냄새 또는 악취를 제거할 때에도 이용된다.In other words, the wood vinegar applied in the present invention is a liquid collected by liquefying the smoke emitted during the process of making charcoal from wood, and is used as a raw material for medicines such as cosmetics, and is used in place of pesticides or to remove the smell of excrement or bad odor. It is also used when
또한 본 발명에 적용된 상기 차가버섯(Chaga mushroom)은 자작나무에 기생하면서 진을 빨아먹고 사는 기생 버섯을, 암 등 성인병 치료에 효능이 뛰어나다.In addition, the Chaga mushroom applied in the present invention is a parasitic mushroom that lives on birch trees and sucks its secretions, and is highly effective in treating adult diseases such as cancer.
그리고 본 발명에 적용된 상기 백복령은 복령(Poria cocas Wolf.)의 균핵을 말린 것으로, 흰솔풍령이라고도 한다. 전국 각지의 소나무를 베어 낸 곳에 자라며 재배도 한다. 베어 낸 지 여러 해 지난 소나무 뿌리에 기생하여 혹처럼 크게 자라는데, 소나무 그루터기 주변을 쇠꼬챙이로 찔러서 찾아낸다. 옛날부터 강장제로 사용되었다. 폐경(肺經)·비경(脾經)·심경(心經)·신경(腎經)·방광경(膀胱經)에 작용하여 비장을 보하고 가래를 삭이며 정신을 안정시킨다. 약리실험 결과에 의하면 이뇨작용과 혈당량을 낮추는 작용, 진정작용 등을 하는 것으로 밝혀졌으며 면역 부활작용을 하는 것으로도 알려져 있다.And the Baekbokryeong applied in the present invention is the dried sclerotia of Bokryeong (Poria cocas Wolf.), and is also called Baekbokryeong. It grows and is also cultivated in areas where pine trees have been cut down across the country. It lives on the roots of pine trees that have been cut down for several years and grows large like a lump. It can be found by poking around the pine stump with an iron skewer. It has been used as a tonic since ancient times. It acts on the menopause, spleen, heart, nerves, and bladder to nourish the spleen, remove phlegm, and stabilize the mind. According to the results of pharmacological experiments, it was found to have a diuretic effect, lower blood sugar level, and sedative effect, and is also known to have an immune revitalizing effect.
또한 본 발명에 적용된 상기 더덕은 우리나라 각처의 숲속에서 자라는 다년생 덩굴식물이다. 생육환경은 햇볕이 많이 들어오지 않으며 부엽질이 많고 주변습도가 높은 곳에서 자란다. 더덕뿌리는 도라지처럼 굵으며, 덩굴을 자르면 흰 유액이 나온다. 뿌리는 식용, 약용으로 쓰인다.In addition, the deodeok applied in the present invention is a perennial vine plant that grows in forests throughout Korea. The growing environment does not receive much sunlight, and it grows in places with a lot of humus and high ambient humidity. The root of Deodeok is as thick as bellflower, and when the vine is cut, white latex comes out. The roots are used for edible and medicinal purposes.
그리고 본 발명에 적용된 상기 도라지의 주용 성분은 사포닌이다. 생약의 길경(桔梗)은 뿌리의 껍질을 벗기거나 그대로 말린 것이며, 한방에서는 치열(治熱) · 폐열 · 편도염 · 설사에 사용한다.And the main ingredient of bellflower root applied in the present invention is saponin. The herbal medicine Gilgyeong (桔梗) is made by peeling or drying the root, and in oriental medicine, it is used for dentition, lung fever, tonsillitis, and diarrhea.
또한 본 발명에 적용된 상기 숙지황은 지황(地黃)의 뿌리를 쪄서 말린 한약재로, 지황은 현삼과에 딸린 여러해살이 약용식물로 그 뿌리를 한방에서 약재로 쓰는데, 날것을 생지황, 말린 것을 건지황이라 하며, 숙지황 중 특히 술에 담갔다가 쪄서 말리기를 9번 되풀이하여 만든 것은 구지황이라 하여 그 약효를 으뜸으로 친다. 맛은 달면서도 쓴맛이 돌고 따뜻한 성질이 있어 혈을 보(補)하고 정(精:생명이 발생하고 활동하는 데 기본이 되는 물질)을 보충해서 허리와 무릎이 시리고 아픈 증상이나 월경이상, 어지럼증 등을 치료하고 머리를 검게 하는 효능이 있다. 또한 숙지황은 사물탕(四物湯)의 주요 약재이며 각종 만성병 중 몸이 허약하여 나타나는 내열(內熱), 인후건조(咽喉乾燥), 갈증 등의 증상에 쓰인다. 사물탕은 여성의 출산 후나 월경 등으로 인한 과다출혈, 허약, 어지럼증 등에 널리 쓰인다. 예로부터 허담(虛痰)을 치료하는 데 효과가 있어 차로 달여 마셨으며, 기침과 천식에 복령(茯笭)·반하(半夏) 등과 배합하여 사용하였다. 이밖에도 돼지고기를 삶은 국물과 함께 복용하면 습관성 변비에 효과가 있다.In addition, the Suk Rehmannia glutinosa applied in the present invention is an herbal medicine made by steaming and drying the roots of Rehmannia glutinosa. Rehmannia glutinosa is a perennial medicinal plant belonging to the Hyeonsam family, and its roots are used as medicine in oriental medicine. The raw rehmannia glutinosa is called fresh rehmannia glutinosa, and the dried rehmannia glutinosa is called dried rehmannia glutinosa. , Among the old Rehmannia glutinosas, the one made by soaking in alcohol, steaming, and drying repeatedly nine times is called Gu Rehmannia glutinosa and is considered to have the best medicinal properties. It tastes sweet but has a bitter taste and has a warm nature, so it replenishes blood and essence (substances that are fundamental to the creation and activity of life), thereby treating symptoms such as cold and painful back and knees, menstrual abnormalities, dizziness, etc. It has the effect of treating and blackening hair. In addition, Rehmannia glutinosa is the main medicinal ingredient in Samultang and is used to treat symptoms such as internal heat, dry throat, and thirst that appear due to weakness in the body among various chronic diseases. Samultang is widely used in women to treat excessive bleeding, weakness, dizziness, etc. due to menstruation or after childbirth. Since ancient times, it has been effective in treating phlegm, so it has been brewed and drunk as tea, and used in combination with Bokryeong (茯笭) and Banha (半夏) for cough and asthma. In addition, taking it with boiled pork broth is effective for habitual constipation.
그리고 본 발명에 적용된 상기 송담은 소나무 담쟁이 덩굴을 말하는 것으로 소나무에서 기생하면서 자라나는 기생식물이다. 상기 송담은 소나무에서 영양분과 송진을 먹고 자라는 덩굴식물로 오랜 시간이 지나야 약재로 활용이 가능하다. 상기 송단은 약재로 사용되는데, 이소플라본이 다량 함유되어 당뇨개선과 항암작용 효과가 있고, 혈관건강과 기관지 건강 및 소염작용이 뛰어나다.And the pine ivy applied to the present invention refers to pine ivy, which is a parasitic plant that grows parasitic on pine trees. The Songdam is a vine that grows by eating nutrients and resin from pine trees and can only be used as a medicine after a long period of time. The above-mentioned songdan is used as a medicinal ingredient. It contains a large amount of isoflavone, which has anti-diabetic and anti-cancer effects, and is excellent for vascular health, bronchial health, and anti-inflammatory effects.
또한 본 발명에 적용된 상기 상황버섯은 담자균류 민주름버섯목 진흙버섯과의 버섯으로, 다년생으로 뽕나무 등에 겹쳐서 나는 목재부후균이다. 초기에는 진흙 덩어리가 뭉쳐진 것처럼 보이다가 다 자란 후에는 나무 그루터기에 혓바닥을 내민 모습이어서 수설(樹舌)이라고도 한다. 항암 효과가 뛰어난 것으로 알려져 있으며, 귀중한 약재로서 한국에서는 대량으로 재배하고 있다. 약용하기 위해 달이면 노란색이거나 연한 노란색으로 맑게 나타나며, 맛과 향이 없는 것이 특징이다. 맛이 순하고 담백하여 먹기에도 좋다.In addition, the Sanghwang mushroom applied in the present invention is a mushroom of the Basidiomycete order, Mud mushroom family, and is a perennial wood-rotting fungus that grows on mulberry trees, etc. At first, it looks like a lump of mud, but when it grows up, it looks like a tree stump with its tongue sticking out, so it is also called a tree stump. It is known to have excellent anti-cancer effects, and is cultivated in large quantities in Korea as a valuable medicinal ingredient. When decocted for medicinal purposes, it appears yellow or light yellow and is characterized by no taste or smell. The taste is mild and light, making it good to eat.
그리고 본 발명에 적용된 상기 꾸지뽕은 높이 3~8m로 자라는 뽕나무과 꾸지뽕나무속의 낙엽활엽교목으로 잎은 난형으로 뒷면에 털이 있다. 암수딴그루로 수꽃과 암꽃이 다르다. 가지에는 가시가 있으며 주로 동아시아에 분포한다. 항산화, 항 고혈당증과 같은 약리학적 효능을 보이는 것으로 알려진 플라보노이드를 다른 물질에 비해 다량 함유하고 있다.And the Cudrania applied in the present invention is a deciduous broad-leaved tree of the genus Cudrania of the Moraceae family that grows to a height of 3 to 8 m. The leaves are ovate and have hairs on the back. The male and female flowers are different from each other. The branches have thorns and are mainly distributed in East Asia. It contains a large amount of flavonoids, which are known to have pharmacological effects such as antioxidant and anti-hyperglycemia, compared to other substances.
또한 본 발명에 적용된 상기 구절초는 국화과 산국속에 속하는 식물로, 국화과 꽃들이 그러하듯 향기가 좋고 아름다워 관상용으로 널리 재배하며 한약재로도 쓴다. 소화불량을 해결하는데 효과가 있고, 월경불순, 자궁냉증, 불임증, 위냉, 소화불량을 치료하는데 쓰인다고 한다. 유사 종인 산구절초는 각처의 깊은 산 꼭대기에 자라나고, 바위구절초는 북부의 고산 지대에 자라나는데 용도는 모두 비슷하다.In addition, the Gujeolcho applied to the present invention is a plant belonging to the genus Asteraceae and Chrysanthemum. Like the flowers of the Asteraceae family, it is fragrant and beautiful, so it is widely cultivated for ornamental purposes and is also used as an herbal medicine. It is said to be effective in resolving indigestion and is used to treat menstrual irregularity, cold uterus, infertility, cold stomach, and indigestion. Sangujeolcho, a similar species, grows on the top of deep mountains in various places, and Rockygujeolcho grows in the northern alpine areas, but their uses are all similar.
상기 본 발명에 적용된 한약재는 모두 건조된 재료가 사용된다.All herbal medicines used in the present invention are dried.
한편 본 발명은 상기의 구성부를 적용함에 있어 다양하게 변형될 수 있고 여러 가지 형태를 취할 수 있다.Meanwhile, the present invention can be variously modified and take various forms when applying the above-mentioned components.
그리고 본 발명은 상기의 상세한 설명에서 언급되는 특별한 형태로 한정되는 것이 아닌 것으로 이해되어야 하며, 오히려 첨부된 청구범위에 의해 정의되는 본 발명의 정신과 범위 내에 있는 모든 변형물과 균등물 및 대체물을 포함하는 것으로 이해되어야 한다.And it should be understood that the present invention is not limited to the particular form mentioned in the above detailed description, but rather includes all modifications, equivalents and substitutes within the spirit and scope of the present invention as defined by the appended claims. It should be understood as
상기와 같이 구성된 본 발명 목초액을 포함하는 식품첨가 조성물 및 이의 제조방법의 작용효과를 설명하면 다음과 같다.The effects of the food additive composition containing the wood vinegar of the present invention and its manufacturing method configured as described above are explained as follows.
우선, 본 발명은 식품첨가 조성물의 삼투압 기능이 우수하여 인체의 흡수율이 높고, 한약재의 유효성분을 극대화시킬 수 있도록 한 것이다.First of all, the present invention is designed to ensure that the food additive composition has an excellent osmotic function, has a high absorption rate in the human body, and maximizes the effective ingredients of herbal medicine.
이를 위해 본 발명에 적용된 도 1 은 목초액을 포함하는 식품첨가 조성물의 제조방법을 보인 흐름도를 보인 것이다.For this purpose, Figure 1 applied to the present invention shows a flow chart showing a method of manufacturing a food additive composition containing wood vinegar.
그리고 도 2 는 본 발명에 적용된 식품첨가 조성물을 용기에 담아 숙성 발효시키는 상태를 보인 제품 사진을 보인 것이다.And Figure 2 shows a product photo showing the food additive composition applied to the present invention in a container and aged and fermented.
또한 도 3 은 본 발명에 적용된 식품첨가 조성물이 완성되어 병에 담아 놓은 제품 사진을 보인 것이다.In addition, Figure 3 shows a photo of a product in which the food additive composition applied to the present invention is completed and placed in a bottle.
상기한 본 발명 식품첨가 조성물을 다양한 식품에 첨가시 맛을 좋게 할 뿐만 아니라 인체에 섭취시 다양한 효능을 나타내고, 식품 첨가물로 사용시 음식의 잡냄새를 제거하고, 고기 육질의 연화작용 및 맛을 향상시킬 수 있도록 한 것이다.When the food additive composition of the present invention is added to various foods, it not only improves the taste, but also exhibits various effects when ingested in the human body, and when used as a food additive, it removes unpleasant odors from food and improves the softening effect of meat quality and taste. It was made possible.
이하에서 상기한 본 발명 목초액을 포함하는 식품첨가 조성물의 제조방법에 대해서 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing method of the food additive composition containing the wood vinegar of the present invention described above will be described in detail as follows.
본 발명은 주재료인 목초액 100 중량부에 부재료인 한약재 33~51 중량부를 상호 배합 후 배합물을 숙성 발효시키고, 필터로 이물질을 걸러내어 식품첨가 조성물이 얻어지도록 함을 특징으로 하는 목초액을 포함하는 식품첨가 조성물의 제조방법을 제공한다.The present invention is a food additive containing wood vinegar, characterized in that 100 parts by weight of wood vinegar, which is the main material, is mixed with 33 to 51 parts by weight of herbal medicine, which is an auxiliary material, then the mixture is aged and fermented, and foreign substances are filtered out with a filter to obtain a food additive composition. A method for manufacturing the composition is provided.
특히 본 발명은 상기 주재료인 목초액에 부재료인 한약재를 상호 배합하여 식품첨가 조성물이 얻어지도록 하는 것은, 아래 각 단계를 거치게 된다.In particular, in the present invention, a food additive composition is obtained by mixing wood vinegar, which is the main material, with herbal medicine, which is an auxiliary material, through the following steps.
(a) 목초액 100 중량부에 대하여 차가버섯 4~6 중량부를 배합 후 20~30일 숙성 발효시키는 단계를 거친다.(a) After mixing 4 to 6 parts by weight of chaga mushrooms with 100 parts by weight of wood vinegar, the mixture is aged and fermented for 20 to 30 days.
이때 상기 차가버섯이 4중량부 이하일 경우에는 면역작용과 흡수율이 저하되고, 6중량부 이상일 경우에는 색상이 검고 쓴맛이 나기 때문에 상기 차가버섯은 4~6 중량부가 포함됨이 바람직하다.At this time, if the chaga mushroom is less than 4 parts by weight, the immune effect and absorption rate are reduced, and if it is more than 6 parts by weight, the color is black and the taste is bitter, so it is preferable that the chaga mushroom is included in 4 to 6 parts by weight.
특히 상기 목초액에 차가버섯이 포함되지 않으면 산도(pH)가 2.7(산성)로 음용시 식도나 위장에 해가되나, 차가버섯이 함유되므로 인해 산도(pH)가 3.5(알칼리성) 이상으로 되어 식약청 기준의 안전성이 확보된다.In particular, if the wood vinegar solution does not contain chaga mushrooms, the acidity (pH) is 2.7 (acidic), which is harmful to the esophagus or stomach when consumed, but since chaga mushrooms are included, the acidity (pH) becomes more than 3.5 (alkaline), which is according to the Food and Drug Administration standard. safety is ensured.
(b) 백봉령 4~6 중량부와 건조더덕 4~6 중량부를 배합 후 20~30일 숙성 발효시키는 단계를 거친다.(b) After mixing 4 to 6 parts by weight of Baekbongryeong and 4 to 6 parts by weight of dried deodeok, the mixture is aged and fermented for 20 to 30 days.
이때 상기 백봉령이 4중량부 이하일 경우에는 항산화 작용이 미미하고, 6중량부 이상일 경우에는 소화작용이 어렵기 때문에 상기 백봉령은 4~6 중량부가 포함됨이 바람직하다.At this time, if the amount of Baekbongryeong is less than 4 parts by weight, the antioxidant effect is minimal, and if it is more than 6 parts by weight, digestion is difficult, so it is preferable that 4 to 6 parts by weight of Baekbongryeong are included.
그리고 상기 건조더덕이 4중량부 이하일 경우에는 더덕의 약용 효과를 기대할 수 없고, 6중량부 이상일 경우에는 신체의 열균형이 맞지 않게 되기 때문에 상기 건조더덕은 4~6 중량부가 포함됨이 바람직하다.In addition, if the amount of dried deodeok is less than 4 parts by weight, the medicinal effect of deodeok cannot be expected, and if it is more than 6 parts by weight, the heat balance of the body becomes imbalanced, so it is preferable that the dried deodeok contains 4 to 6 parts by weight.
(c) 도라지 4~6 중량부와 숙지황 4~6 중량부를 배합 후 20~30일 숙성 발효시키는 단계를 거친다.(c) After mixing 4 to 6 parts by weight of bellflower root and 4 to 6 parts by weight of ripe rehmannia glutinosa, the mixture is aged and fermented for 20 to 30 days.
이때 상기 도라지가 4중량부 이하일 경우에는 사포닌 성분이 약화되고, 6중량부 이상일 경우에는 감칠맛이 약화되기 때문에 상기 도라지는 4~6 중량부가 포함됨이 바람직하다.At this time, if the bellflower root is less than 4 parts by weight, the saponin component is weakened, and if it is more than 6 parts by weight, the savory taste is weakened, so it is preferable that the bellflower root is included in an amount of 4 to 6 parts by weight.
그리고 상기 숙지황이 4중량부 이하일 경우에는 한약재의 특이한 냄새를 감소시키지 못하게 되고, 6중량부 이상일 경우에는 숙성 발효가 잘 안되는 문제가 있기 때문에 상기 숙지황은 4~6 중량부가 포함됨이 바람직하다.In addition, if the amount of Rehmannia glutinosa is less than 4 parts by weight, it is impossible to reduce the peculiar smell of the herbal medicine, and if it is more than 6 parts by weight, there is a problem of poor ripening and fermentation. Therefore, it is preferable that the amount of Rehmannia glutinosa is included in an amount of 4 to 6 parts by weight.
(d) 상기 (a)(b)(c)를 상호 혼합 후 여기에 송담을 1~3중량부를 배합 후 20~30일 숙성 발효시키는 단계를 거친다.(d) After mixing the above (a) (b) (c) with each other, 1 to 3 parts by weight of Songdam is mixed, and then aged and fermented for 20 to 30 days.
이때 상기 송담이 1중량부 이하일 경우에는 약리작용이 약화되고, 3중량부 이상일 경우에는 위에 부담을 줄 수 있기 때문에 상기 송담은 1~3중량부가 포함됨이 바람직하다.At this time, if the amount of pine dam is less than 1 part by weight, the pharmacological action is weakened, and if it is more than 3 parts by weight, it may cause a burden on the stomach. Therefore, it is preferable that 1 to 3 parts by weight of pine dam are included.
(e) 상황버섯 4~6 중량부를 상기 (d)에 더 배합 후 20~30일 숙성 발효시키는 단계를 거친다.(e) 4 to 6 parts by weight of Sanghwang mushrooms are further mixed in (d) above and then aged and fermented for 20 to 30 days.
이때 상기 상황버섯이 4중량부 이하일 경우에는 약리성분이 약화되고, 6중량부 이상일 경우에는 쓴맛이 나기 때문에 상기 상황버섯은 4~6 중량부가 포함됨이 바람직하다.At this time, if the amount of the Sanghwang mushroom is less than 4 parts by weight, the pharmacological ingredients are weakened, and if it is more than 6 parts by weight, the content of the Sanghwang mushroom is bitter, so it is preferable that the Sanghwang mushroom is included in an amount of 4 to 6 parts by weight.
(f) 상기 (e)단계 후 배합물을 면포 필터를 이용하여 이물질을 걸러내는 단계를 거쳐 목초액을 포함하는 식품첨가 조성물을 제조하게 된다.(f) After step (e), the mixture is filtered out of foreign substances using a cotton cloth filter to prepare a food additive composition containing wood vinegar.
아울러 본 발명은 꾸지뽕 4~6 중량부를 상기 (e)에 더 배합 후 20~30일 숙성 발효시키는 단계가 더 포함될 수 있다.In addition, the present invention may further include the step of mixing 4 to 6 parts by weight of kkujippong in (e) above and then maturing and fermenting for 20 to 30 days.
이때 상기 꾸지뽕이 4중량부 이하일 경우에는 항산화와 같은 약리학적 효능이 저하되고, 6중량부 이상일 경우에는 맛이 탁하기 때문에 상기 꾸지뽕은 4~6 중량부가 포함됨이 바람직하다.At this time, if the kkujippong is less than 4 parts by weight, the pharmacological efficacy such as antioxidant is reduced, and if it is more than 6 parts by weight, the taste is cloudy, so it is preferable that the kkujippong is included in an amount of 4 to 6 parts by weight.
더하여 본 발명은 상기 꾸지뽕 배합 후 여기에 구절초 4~6 중량부를 더 배합 후 20~30일 숙성 발효시키는 단계가 더 포함될 수 있다.In addition, the present invention may further include the step of mixing 4 to 6 parts by weight of Gujeolcho after mixing the kkujippong and then maturing and fermenting for 20 to 30 days.
이때 상기 구절초가 4중량부 이하일 경우에는 향기가 나지 않게 되고, 6중량부 이상일 경우에는 맛이 쓰기 때문에 상기 구절초는 4~6 중량부가 포함됨이 바람직하다.At this time, if the amount of Gujeolcho is less than 4 parts by weight, there is no fragrance, and if it is more than 6 parts by weight, the taste is bitter, so it is preferable that 4 to 6 parts by weight of Gujeolcho are included.
아울러 본 발명의 상기 숙성 발효시간이 20일 이하일 경우에는 고초균(발효균) 생성이 낮음과 아울러 유기물로 바뀌지 않게 되고, 30일 이상일 경우에는 부패해 섞기 때문에 상기 숙성 발효시간은 20~30일이 바람직하다.In addition, if the ripening fermentation time of the present invention is less than 20 days, the production of Bacillus subtilis (fermenting bacteria) is low and does not change into organic matter, and if it is more than 30 days, it rots and mixes, so the ripening fermentation time is preferably 20 to 30 days. .
한편, 본 발명에 적용된 상기 목초액은 참나무 중에서 상수리나무를 사용하며, 물이 없는 진공상태에서 탄화되지 않은 증숙법을 이용하여 유해물질이 없는 참나무 목초액을 주출함이 바람직하다.Meanwhile, the wood vinegar applied in the present invention uses oak among oak trees, and it is preferable to extract oak wood vinegar without harmful substances using a non-carbonized steaming method in a vacuum without water.
또 한편, 본 발명에 적용된 상기 숙성 발효시키는 단계는 가열이 아닌 상온에서 자연 발효시킴이 바람직하다.On the other hand, the maturation and fermentation step applied to the present invention is preferably performed naturally at room temperature rather than by heating.
본 발명은 상기한 제조방법으로 제조된 목초액을 포함하는 식품첨가 조성물을 제공한다.The present invention provides a food additive composition containing wood vinegar prepared by the above-described production method.
(제1실시예)(Example 1)
본 발명은 주재료인 목초액과 부재료인 한약재를 상호 배합하여 식품첨가 조성물이 얻어지도록 하는 것은 아래와 같다.In the present invention, a food additive composition is obtained by mixing wood vinegar, which is the main ingredient, and herbal medicine, which is a secondary ingredient, as follows.
(a) 목초액 20리터에 차가버섯 500g~1kg을 배합 후 20~30일 숙성 발효시킨다.(a) Mix 500g to 1kg of chaga mushrooms with 20 liters of wood vinegar and ferment for 20 to 30 days.
(b) 백봉령 500g~1kg과 건조더덕 500g~1kg을 배합 후 20~30일 숙성 발효시킨다.(b) Mix 500g~1kg of Baekbongryeong and 500g~1kg of dried deodeok and ferment for 20~30 days.
(c) 도라지 500g~1kg과 숙지황 500g~1kg을 배합 후 20~30일 숙성 발효시킨다.(c) Mix 500g~1kg of balloon flower and 500g~1kg of mature rehmannia root and ferment for 20~30 days.
(d) 상기 (a)(b)(c)를 상호 혼합 후 여기에 송담을 10~30g 배합 후 20~30일 숙성 발효시킨다.(d) After mixing the above (a) (b) (c) with each other, 10 to 30 g of Songdam is added to it, and then aged and fermented for 20 to 30 days.
(e) 상황버섯 500g~1kg을 상기 (d)에 더 배합 후 20~30일 숙성 발효시킨다.(e) Add 500g to 1kg of Sanghwang mushrooms to (d) above and ferment for 20 to 30 days.
(f) 상기 (e)단계 후 배합물을 면포 필터를 이용하여 이물질을 제거하여 목초액을 포함하는 식품첨가 조성물을 제조하게 된다.(f) After step (e), foreign substances are removed from the mixture using a cotton cloth filter to prepare a food additive composition containing wood vinegar.
(제2실시예)(Second Embodiment)
본 발명은 꾸지뽕 500g~1kg을 상기 (e)에 더 배합 후 20~30일 숙성 발효시키는 단계가 더 포함될 수 있다.The present invention may further include the step of mixing 500g to 1kg of kkujippong in (e) above and then maturing and fermenting for 20 to 30 days.
(제3실시예)(Third Embodiment)
또한 상기 꾸지뽕 배합 후 여기에 구절초 500g~1kg을 더 배합 후 20~30일 숙성 발효시키는 단계가 더 포함될 수 있다.In addition, after mixing the kkujippong, a step of mixing 500 g to 1 kg of Gujeolcho and fermenting for 20 to 30 days may be further included.
아래 표1은 본 발명 제1 내지 제3실시예의 재료들의 무게, 최적배합 및 최소-최대 배합비를 도시한 것이다.Table 1 below shows the weight, optimal mixing, and minimum-maximum mixing ratio of the materials of the first to third embodiments of the present invention.
(비교예 1)(Comparative Example 1)
본 발명에 적용된 상기 차가버섯, 백봉령, 더덕, 도라지, 숙지황, 송담, 상황버섯, 꾸지뽕 및 구절초의 중량부가 최소치 이하일 경우이다.This is when the weight of the chaga mushroom, Baekbongnyeong, Deodeok, Bellflower root, Rehmannia glutinosa, Songdam, Sanghwang mushroom, Kujippong and Gujeolcho applied to the present invention is less than the minimum value.
(비교예 2)(Comparative Example 2)
본 발명에 적용된 상기 차가버섯, 백봉령, 더덕, 도라지, 숙지황, 송담, 상황버섯, 꾸지뽕 및 구절초의 중량부가 최대치 이상일 경우이다.This is when the weight of the chaga mushroom, Baekbongnyeong, deodeok, bellflower root, rehmannia glutinosa, songdam, Sanghwang mushroom, cucurbita mulberry and Gujeolcho applied to the present invention is more than the maximum.
(실험예) 관능검사(50명)(10점 만점)(Experimental example) Sensory test (50 people) (out of 10 points)
상기 관능평가는 시료에 대한 충분한 지식과 용어, 평가기준 등을 숙지한 평가원 50명을 대상으로 난수표로 표시한 시료에 담아 제시하였다.The sensory evaluation was conducted on samples marked with a table of random numbers to 50 evaluators who had sufficient knowledge of the samples, terminology, and evaluation standards.
이상에서와 같이 본 발명은 식품첨가 조성물의 삼투압 기능이 우수하여 인체의 흡수율이 높고, 한약재의 유효성분을 극대화시킬 수 있도록 한 것이고, 정제 과정 없이 식용으로 사용이 가능한 목초액을 얻을 수 있고, 유해물질 없는 안전성이 확보된 식용 가능한 목초액을 추출할 수 있고, 다양한 식품에 적용할 수 있어 목초액의 활용도를 높일 수 있도록 한 것이고, 식품 첨가시 맛을 좋게 할 뿐만 아니라 인체에 섭취시 다양한 효능을 나타나도록 한 것이고, 식품 첨가물로 사용시 음식의 잡냄새를 제거하고, 고기 육질의 연화작용 및 맛을 향상시킬 수 있도록 한 것이고, 목초액이 지니고 있는 독특한 향에 대한 거부감을 줄여 음용이 용이하며 숙취해소, 노화예방, 스트레스 해소 효과를 제공하게 된다.As described above, the present invention has an excellent osmotic function of the food additive composition, so the absorption rate by the human body is high, and the active ingredients of herbal medicine can be maximized. Wood vinegar that can be used for food can be obtained without a purification process, and harmful substances can be obtained. Edible wood vinegar with guaranteed safety can be extracted, and it can be applied to a variety of foods to increase the utilization of wood vinegar. It not only improves the taste when added to food, but also exhibits various effects when consumed by the human body. When used as a food additive, it removes bad smells from food, improves the softening effect and taste of meat, and reduces resistance to the unique scent of wood vinegar, making it easy to drink, relieving hangovers, preventing aging, etc. It provides a stress relieving effect.
본 발명 목초액을 포함하는 식품첨가 조성물 및 이의 제조방법의 기술적 사상은 실제로 동일결과를 반복 실시 가능한 것으로, 특히 이와 같은 본원발명을 실시함으로써 기술발전을 촉진하여 산업발전에 이바지할 수 있어 보호할 가치가 충분히 있다.The technical idea of the food additive composition containing wood vinegar of the present invention and its manufacturing method is that it is possible to repeat the same results in practice, and in particular, by implementing the present invention, it can promote technological development and contribute to industrial development, so it is worth protecting. There are enough.
Claims (5)
주재료인 목초액 100 중량부에 부재료인 한약재 33~51 중량부를 상호 배합 후 배합물을 숙성 발효시키고, 필터로 이물질을 걸러내어 식품첨가 조성물이 얻어지도록 하되,
상기 주재료인 목초액에 부재료인 한약재를 상호 배합하여 식품첨가 조성물이 얻어지도록 하는 것은,
(a) 목초액 100 중량부에 대하여 차가버섯 4~6 중량부를 배합 후 20~30일 숙성 발효시키는 단계;
(b) 백봉령 4~6 중량부와 건조더덕 4~6 중량부를 배합 후 20~30일 숙성 발효시키는 단계;
(c) 도라지 4~6 중량부와 숙지황 4~6 중량부를 배합 후 20~30일 숙성 발효시키는 단계;
(d) 상기 (a)(b)(c)를 상호 혼합 후 여기에 송담을 1~3중량부를 배합 후 20~30일 숙성 발효시키는 단계;
(e) 상황버섯 4~6 중량부를 상기 (d)에 더 배합 후 20~30일 숙성 발효시키는 단계; 및
(f) 상기 (e)단계 후 배합물을 면포 필터를 이용하여 이물질을 걸러내는 단계;가 포함됨을 특징으로 하는 목초액을 포함하는 식품첨가 조성물의 제조방법.
It relates to a method of manufacturing a food additive composition containing wood vinegar,
After mixing 100 parts by weight of wood vinegar, which is the main ingredient, with 33 to 51 parts by weight of herbal medicine, which is a secondary ingredient, the mixture is aged and fermented, and foreign substances are filtered out with a filter to obtain a food additive composition.
To obtain a food additive composition by mixing the wood vinegar, which is the main material, with the herbal medicine, which is an auxiliary material,
(a) mixing 4 to 6 parts by weight of chaga mushrooms with 100 parts by weight of wood vinegar and then maturing and fermenting for 20 to 30 days;
(b) mixing 4 to 6 parts by weight of Baekbongryeong and 4 to 6 parts by weight of dried deodeok and fermenting for 20 to 30 days;
(c) mixing 4 to 6 parts by weight of bellflower root and 4 to 6 parts by weight of ripe rehmannia glutinosa and fermenting for 20 to 30 days;
(d) mixing the above (a) (b) (c) with each other, mixing 1 to 3 parts by weight of Songdam, and fermenting for 20 to 30 days;
(e) further mixing 4 to 6 parts by weight of Sanghwang mushrooms with (d) above and fermenting for 20 to 30 days; and
(f) filtering out foreign substances from the mixture after step (e) using a cotton cloth filter. A method for producing a food additive composition containing wood vinegar, comprising:
상기 목초액은,
참나무 중에서 상수리나무를 사용하며, 물이 없는 진공상태에서 탄화되지 않은 증숙법을 이용하여 유해물질이 없는 참나무 목초액을 주출함을 특징으로 하는 목초액을 포함하는 식품첨가 조성물의 제조방법.
In claim 1,
The wood vinegar solution is,
A method for producing a food additive composition containing wood vinegar, characterized by using oak wood vinegar among oak trees and extracting oak wood vinegar without harmful substances using a non-carbonized steaming method in a vacuum without water.
상기 숙성 발효시키는 단계는,
상온에서 자연 발효시킴을 특징으로 하는 목초액을 포함하는 식품첨가 조성물의 제조방법.
In claim 1,
The ripening and fermentation step is,
A method for producing a food additive composition containing wood vinegar, characterized by natural fermentation at room temperature.
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