KR102600278B1 - Meat juice manufacturing method capable of maintaining uniform temperatur - Google Patents
Meat juice manufacturing method capable of maintaining uniform temperatur Download PDFInfo
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- KR102600278B1 KR102600278B1 KR1020230106494A KR20230106494A KR102600278B1 KR 102600278 B1 KR102600278 B1 KR 102600278B1 KR 1020230106494 A KR1020230106494 A KR 1020230106494A KR 20230106494 A KR20230106494 A KR 20230106494A KR 102600278 B1 KR102600278 B1 KR 102600278B1
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 균일한 온도 유지가 가능한 육류즙 제조방법에 관한 것으로, a) 염소, 닭발, 붕어, 장어, 다슬기로 이루어진 그룹에서 선택된 제1 주재료를 선별한 후 세척하는 단계; b) 세척된 제1 주재료를 건조 컨베이어벨트에 펼쳐서 이동하면서 상,하부에서 송풍시켜 건조되도록 하는 단계; c) 건조된 제1 주재료의 표면에 적외선 복사열을 전달시켜 가열되도록 하여 익도록 하는 단계; d) 상기 c)단계에서 수득된 가열된 제1 주재료를 UV조사기를 통과시켜 표면 살균을 실시하는 단계; e) 상기 d)단계에서 표면 살균된 제1 주재료를 세절기에 넣고,절단하여 제1 주재료를 수득하는 단계; f) 대추, 생강, 당귀, 황기, 산사나무열매, 두충, 복분자열매, 천궁뿌리, 작약뿌리. 칡뿌리, 뽕나무가지, 결명자열매, 삽주뿌리, 감초뿌리, 헛개나무열매, 귤껍질, 숙지황, 계피, 오갈피나무, 복령, 사철쑥지상부, 홍화씨, 보리 씨앗, 검정콩으로 이루어진 그룹에서 선택된 제1 부재료를 수득하는 단계; g) 제1 주재료와 제1 부재료 및 정제수를 착즙가열기에 투입하고, 착즙가열기의 상,하 온도를 유지하는 조절장치를 이용하여 균일한 온도로 가열 상태를 유지하면서 약액이 추출되도록 하여 주재료와 부재료의 성분이 우러나와 정제수에 용해되도록 하는 달이는 단계; h) 상기 달임단계에서 수득된 약액추출물을 숙성하는 단계를 포함한다. The present invention relates to a method for producing meat juice capable of maintaining a uniform temperature, comprising: a) selecting and then washing a first main ingredient selected from the group consisting of goat, chicken feet, crucian carp, eel, and snail; b) spreading the washed first main material on a drying conveyor belt and drying it by blowing air from the top and bottom while moving it; c) transferring infrared radiant heat to the surface of the dried first main material to heat it and cook it; d) performing surface sterilization of the heated first main material obtained in step c) by passing it through a UV irradiator; e) placing the first main material surface-sterilized in step d) into a shredder and cutting it to obtain the first main material; f) Jujube, ginger, angelica root, astragalus, hawthorn fruit, eucalyptus, bokbunja fruit, aspen root, peony root. Obtain the first auxiliary material selected from the group consisting of arrowroot, mulberry branch, Cassia fruit, thrips root, licorice root, Hovenia fruit, tangerine peel, Rehmannia glutinosa, cinnamon, Eucalyptus tree, Bokryeong, mugwort aerial parts, safflower seeds, barley seeds, and black beans. steps; g) The first main ingredient, the first auxiliary ingredient, and purified water are put into the juice heater, and the main ingredient and auxiliary material are extracted while maintaining heating at a uniform temperature using a control device that maintains the upper and lower temperatures of the juice heater. A boiling step to allow the ingredients to boil out and dissolve in purified water; h) It includes the step of maturing the chemical extract obtained in the decoction step.
Description
본 발명은 육류를 주원료의 본연의 맛이나 풍미를 그대로 유지할 수 있고, 뼈의 영양소까지 추출할 수 있도록 착즙용 가열탱크의 상,하 온도를 유지하는 조절장치를 이용하여 균일한 온도로 유지하면서 약액이 추출되도록 하는 육류즙 제조방법에 관한 것이다. The present invention maintains a uniform temperature using a control device that maintains the upper and lower temperatures of the juicing heating tank so that the meat can maintain the original taste or flavor of the main ingredient and extract nutrients from the bones while maintaining the chemical solution. This relates to a method for producing meat juice that allows this extraction.
근래에는 건강에 대한 관심이 높아지면서 건강즙(건강 음료) 시장의 성장세도 증대되고 있다.Recently, as interest in health has increased, the growth of the health juice (health drink) market is also increasing.
2019년 농림축산식품부 외식통계 가공식품 생산액에 따르면 건강즙 시장은 5000억원 규모로 성장했다. 특히, 과거 주로 지역 특산물로 만들어 판매되거나 영세업체를 중심으로 시장이 형성됐던 것과 달리 최근 들어 식품업계는 물론 의약 전문 기업까지 가세하고 있는 것으로 나타났다.According to the Ministry of Agriculture, Food and Rural Affairs' restaurant statistics and processed food production in 2019, the healthy juice market has grown to 500 billion won. In particular, unlike in the past when products were mainly made and sold as local specialties or the market was formed around small businesses, recently it has been found that not only the food industry but also pharmaceutical companies are joining in.
이처럼, 웰빙 추구 및 건강은 지난 몇 해간 전 세계 식품업계에 빠지지 않고 등장한 트렌드 중 하나이다.As such, the pursuit of well-being and health is one of the trends that has emerged in the global food industry over the past few years.
종래 육류와 약재를 재료로 하여 제조되는 건강즙(이하 '육류즙'이라 함)은 제조과정에서 뼈에 함유되어 있는 영양소도 추출하여야 맛과 영양을 충분히 얻을 수 있으나 추출기의 내부 상,하부의 온도를 균일하게 유지하여야 하는 이러한 온도 유지가 미흡하여 추출능력이 제한적일수 밖에 없어 영양소를 충분히 활용하지 못하게 되는 단점이 있었다. Conventionally, health juice (hereinafter referred to as 'meat juice') manufactured using meat and medicinal ingredients must also extract nutrients contained in bones during the manufacturing process to obtain sufficient taste and nutrition, but the temperature of the upper and lower parts of the extractor This temperature maintenance, which must be maintained uniformly, was insufficient, so the extraction ability was limited, which had the disadvantage of not being able to fully utilize the nutrients.
본 발명은 종래 기술의 문제점을 해소하기 위해 안출된 것으로, 염소, 닭발, 붕어, 장어, 다슬기 등의 육류를 주원료의 본연의 맛이나 풍미를 그대로 유지할 수 있고, 뼈의 영양소까지 추출할 수 있도록 착즙용 가열탱크의 상,하 온도를 유지하는 조절장치를 이용하여 균일한 온도로 유지하면서 약액이 추출되도록 함으로써 영양분이 극대화될 수 있도록 한 균일한 온도 유지가 가능한 육류즙 제조방법을 제공하는데 그 목적이 있다.The present invention was developed to solve the problems of the prior art, and is made by extracting meat such as goat, chicken feet, crucian carp, eel, and cuttlefish so that the original taste and flavor of the main ingredient can be maintained and even nutrients from the bones can be extracted. The purpose is to provide a meat juice manufacturing method that can maintain a uniform temperature so that nutrients can be maximized by extracting the chemical solution while maintaining a uniform temperature using a control device that maintains the upper and lower temperatures of the heating tank. there is.
상기한 본 발명의 목적은, a) 염소, 닭발, 붕어, 장어, 다슬기로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 제1 주재료를 선별한 후 세척기에 넣고 세척기 내의 컨베이어벨트를 통과하면서 세척수를 분사하여 표면의 이물질이 제거되도록 세척하는 단계; b) 상기 세척된 제1 주재료를 건조 컨베이어벨트에 펼쳐서 이동하면서 상,하부에서 송풍시켜 건조되도록 하는 단계; c) 상기 건조된 제1 주재료를 적외선 램프가 다수 배치된 가열기에 통과시키고, 제1 주재료의 표면에 적외선 복사열을 전달시켜 가열되도록 하여 익도록 하는 단계; d) 상기 c)단계에서 수득된 가열된 제1 주재료를 UV조사기를 통과시켜 표면 살균을 실시하는 단계; e) 상기 d)단계에서 표면 살균된 제1 주재료를 세절기에 넣고, 2mm~50mm의 크기가 되도록 절단하여 제1 주재료를 수득하는 단계; f) 대추, 생강, 당귀, 황기, 산사나무열매, 두충, 복분자열매, 천궁뿌리, 작약뿌리. 칡뿌리, 뽕나무가지, 결명자열매, 삽주뿌리, 감초뿌리, 헛개나무열매, 귤껍질, 숙지황, 계피, 오갈피나무, 복령, 사철쑥지상부, 홍화씨, 보리 씨앗, 검정콩으로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 제1 부재료를 세척기에 넣고 세척한 후 건조하고, 10mm~50mm의 크기로 파쇄하여 제1 부재료를 수득하는 단계; g) 상기 제1 주재료와 제1 부재료 및 정제수를 착즙가열기에 투입하고, 착즙가열기의 상,하 온도를 유지하는 조절장치를 이용하여 균일한 온도로 가열 상태를 유지하면서 약액이 추출되도록 하여 주재료와 부재료의 성분이 우러나와 정제수에 용해되도록 하는 달이는 단계; h) 상기 달임단계에서 수득된 약액추출물을 용기에 저장한 후 18~22℃에서 방치하여 14~18시간 냉각시키면서 숙성되도록 하는 단계; i) 상기 h)단계에서 수득된 숙성된 약액추출물을 여과기에서 여과시켜 입자를 제거하는 여과단계; j) 상기 i)단계에서 수득된 약액추출물을 UV조사기를 통과시켜 2차 살균을 실시하여 육류즙을 제조하는 단계; k) 상기 j)단계에서 살균된 육류즙을 다시 여과기에서 여과시켜 굵은 입자들을 제거하여 액상만 남도록 하여 육류즙을 수득한 후 내측 포장재에 넣어 밀봉 포장하는 단계; ℓ) 상기 k)단계에서 포장된 내측 포장재를 외측 포장재에 넣어 밀봉 포장하는 단계;를 포함하는 균일한 온도 유지가 가능한 육류즙 제조방법에 의해 달성될 수 있다. The purpose of the present invention is to: a) select the first main material containing one or more selected from the group consisting of goat, chicken feet, crucian carp, eel, and snail, place it in a washing machine, and wash water while passing through a conveyor belt in the washing machine; Spraying to clean the surface to remove foreign substances; b) spreading the washed first main material on a drying conveyor belt and drying it by blowing air from the top and bottom while moving it; c) passing the dried first main material through a heater equipped with a plurality of infrared lamps and transferring infrared radiant heat to the surface of the first main material to heat it and cook it; d) performing surface sterilization of the heated first main material obtained in step c) by passing it through a UV irradiator; e) placing the first main material surface-sterilized in step d) into a shredder and cutting it to a size of 2 mm to 50 mm to obtain the first main material; f) Jujube, ginger, angelica root, astragalus, hawthorn fruit, eucalyptus, bokbunja fruit, aspen root, peony root. One or two or more selected from the group consisting of arrowroot, mulberry branch, Cassia fruit, thrips root, licorice root, Hovenia fruit, tangerine peel, Rehmannia glutinosa, cinnamon, Eucalyptus tree, Bokryeong, mugwort aerial parts, safflower seeds, barley seeds, and black beans. Putting the first auxiliary material containing into a washing machine, washing it, drying it, and crushing it to a size of 10 mm to 50 mm to obtain the first auxiliary material; g) The first main material, the first auxiliary material, and purified water are put into the juice heater, and the chemical solution is extracted while maintaining heating at a uniform temperature using a control device that maintains the upper and lower temperatures of the juice heater. A boiling step to allow the ingredients of the auxiliary ingredients to come out and dissolve in purified water; h) storing the chemical extract obtained in the decoction step in a container and leaving it at 18-22°C to ripen while cooling for 14-18 hours; i) a filtration step of filtering the aged drug extract obtained in step h) through a filter to remove particles; j) preparing meat juice by passing the chemical extract obtained in step i) through a UV irradiator to perform secondary sterilization; k) filtering the meat juice sterilized in step j) again through a filter to remove coarse particles so that only the liquid remains, thereby obtaining meat juice, and sealing the meat juice by placing it in an inner packaging material; ℓ) sealing packaging by placing the inner packaging material packaged in step k) into the outer packaging material; this can be achieved by a meat juice production method capable of maintaining a uniform temperature, which includes the following.
상기 g)단계에는 착즙용 가열탱크에 액상즙을 혼합하는 공정;이 포함되고, 상기 액상즙을 혼합하는 공정의 액상즙은, 제1 액상 60~80중량%와, 제2 액상 20~40중량%를 탱크에 투입한 후 교반시켜 혼합한 것이고, 상기 제1 액상은 도라지배즙, 호박즙, 흰민들레즙, 숙성칡즙, 벌나무즙, 엉겅퀴즙으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것이고, 상기 제2 액상은 헛개열매즙, 야관문즙, 흑마늘즙, 녹용진액으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것을 특징으로 한다. The step g) includes a process of mixing liquid juice in a heating tank for juice, and the liquid juice in the process of mixing liquid juice includes 60 to 80% by weight of the first liquid and 20 to 40% by weight of the second liquid. % was added to the tank and mixed by stirring, and the first liquid was selected from the group consisting of bellflower pear juice, pumpkin juice, white dandelion juice, aged arrowroot juice, bee tree juice, and thistle juice, or a mixture of two or more. The second liquid is selected from the group consisting of Hovenia fruit juice, Yagwanmun juice, black garlic juice, and deer antler essence, or is characterized by a mixture of two or more.
상기 f)단계의 제1 부재료에 추가하여 제1-1 부재료;가 더 혼합되고, 상기 제1-1 부재료는 배, 도라지, 산겨릅나무가지, 비수리, 건조수세미, 생강, 호박, 흰민들레, 엉겅퀴, 헛개나무열매로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것이 포함되는 것을 특징으로 한다.In addition to the first auxiliary material of step f), a 1-1 auxiliary material is further mixed, and the 1-1 auxiliary material is pear, bellflower root, mountain winter branch, bisurigi, dried loofah, ginger, pumpkin, white dandelion, It is characterized by being selected from the group consisting of thistle and Hovenia berry or a mixture of two or more.
상기 g)단계의 착즙가열기는, 상부에 투입구를 갖는 덮개가 장착되고 내부에 공간이 형성되고 하부에 배출관이 형성되며, 하부 일측에는 회수관 연결구가 형성된 착즙용 가열탱크; 상기 회수관 연결구에 연결된 회수관과, 회수관에 장착된 펌프와, 펌프에 연결되어 착즙용 가열탱크의 상부측 인입관 연결구에 연결된 리턴관으로 구성되는 순환부; 상기 착즙용 가열탱크의 내측 상부와 하부에 각기 형성되어 온도를 측정하는 상,하 온도측정기;를 포함하는 것을 특징으로 한다.The juice heater of step g) includes a heating tank for juice equipped with a cover having an inlet at the top, a space formed inside, a discharge pipe formed at the bottom, and a recovery pipe connector formed at one side of the lower part; A circulation unit consisting of a recovery pipe connected to the recovery pipe connector, a pump mounted on the recovery pipe, and a return pipe connected to the pump and connected to the inlet pipe connection port on the upper side of the heating tank for juice; It is characterized in that it includes; upper and lower temperature measuring devices formed at the upper and lower parts of the inner upper and lower parts of the heating tank for juice, respectively, to measure the temperature.
상기 가열탱크의 배출관에 연결되어 재료가 배출되어 저장되는 재료저장부;를 포함하고, 상기 재료저장부는 내부에 공간을 가지며 일측에는 상기 배출관과 연결되는 유입덕트가 형성된 몸체와, 상기 몸체의 하부판에 형성되는 배출구와, 상기 배출구의 상부에 장착된 여과망과, 상기 여과망을 감싸며 상기 몸체의 하부판의 내면에 돌출형성된 측벽으로 된 재료수거환턱을 포함하는 것을 특징으로 한다.It includes a material storage unit connected to the discharge pipe of the heating tank to discharge and store the material, wherein the material storage unit includes a body having a space inside and an inflow duct connected to the discharge pipe on one side, and a lower plate of the body. It is characterized by comprising a material collection ring formed with an outlet, a filter net mounted on an upper part of the outlet, and a side wall surrounding the filter net and protruding from the inner surface of the lower plate of the body.
본 발명에 따르면, 염소, 닭발, 붕어, 장어, 다슬기 등의 육류를 주원료의 본연의 맛이나 풍미를 그대로 유지할 수 있고, 뼈의 영양소까지 추출할 수 있도록 착즙용 가열탱크의 상,하 온도를 유지하는 조절장치를 이용하여 균일한 온도로 유지하면서 약액이 추출되도록 함으로써 영양분이 극대화될 수 있는 효과가 있다. According to the present invention, the original taste or flavor of the main raw material of meat such as goat, chicken feet, carp, eel, and cuttlefish can be maintained, and the upper and lower temperatures of the heating tank for juice are maintained so that nutrients from the bones can be extracted. Nutrients can be maximized by using a control device to extract the chemical solution while maintaining a uniform temperature.
도 1은 본 발명에 따른 균일한 온도 유지가 가능한 육류즙 제조방법을 나타낸 공정흐름도,
도 2는 본 발명에 따른 균일한 온도 유지가 가능한 육류즙 제조방법에서 가열단계의 착즙가열기에 대한 정면도,
도 3은 상기 도 2의 착즙가열기에서 재료저장부를 나타낸 도면.1 is a process flow diagram showing a method for producing meat juice capable of maintaining a uniform temperature according to the present invention;
Figure 2 is a front view of the juice heater in the heating step in the meat juice production method capable of maintaining a uniform temperature according to the present invention;
Figure 3 is a view showing the material storage unit in the juice heater of Figure 2.
이하에서, 첨부된 도면을 참조하여 실시예들을 상세하게 설명한다. 그러나, 실시예들에는 다양한 변경이 가해질 수 있어서 특허출원의 권리 범위가 이러한 실시예들에 의해 제한되거나 한정되는 것은 아니다. 실시예들에 대한 모든 변경, 균등물 내지 대체물이 권리 범위에 포함되는 것으로 이해되어야 한다.Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, various changes can be made to the embodiments, so the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.
실시예들에 대한 특정한 구조적 또는 기능적 설명들은 단지 예시를 위한 목적으로 개시된 것으로서, 다양한 형태로 변경되어 실시될 수 있다. 따라서, 실시예들은 특정한 개시형태로 한정되는 것이 아니며, 본 명세서의 범위는 기술적 사상에 포함되는 변경, 균등물, 또는 대체물을 포함한다.Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.
제1 또는 제2 등의 용어를 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이런 용어들은 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 해석되어야 한다. 예를 들어, 제1 구성요소는 제2 구성요소로 명명될 수 있고, 유사하게 제2 구성요소는 제1 구성요소로도 명명될 수 있다.Terms such as first or second may be used to describe various components, but these terms should be interpreted only for the purpose of distinguishing one component from another component. For example, a first component may be named a second component, and similarly, the second component may also be named a first component.
어떤 구성요소가 다른 구성요소에 "연결되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다.When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may exist in between.
실시예에서 사용한 용어는 단지 설명을 목적으로 사용된 것으로, 한정하려는 의도로 해석되어서는 안된다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서 상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 실시예가 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.
또한, 첨부 도면을 참조하여 설명함에 있어, 도면 부호에 관계없이 동일한 구성 요소는 동일한 참조부호를 부여하고 이에 대한 중복되는 설명은 생략하기로 한다. 실시예를 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 실시예의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.In addition, when describing with reference to the accompanying drawings, identical components will be assigned the same reference numerals regardless of the reference numerals, and overlapping descriptions thereof will be omitted. In describing the embodiments, if it is determined that detailed descriptions of related known technologies may unnecessarily obscure the gist of the embodiments, the detailed descriptions are omitted.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.
본 발명의 실시예들에서, 별도로 다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 발명의 실시예에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. It has meaning. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the embodiments of the present invention, have an ideal or excessively formal meaning. It is not interpreted as
본 발명의 실시예를 설명하기 위한 도면에 개시된 형상, 크기, 비율, 각도, 개수 등은 예시적인 것이므로 본 발명이 도시된 사항에 한정되는 것은 아니다. 또한, 본 발명을 설명함에 있어서, 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다. 본 명세서 상에서 언급된 ‘포함한다’, ‘갖는다’, ‘이루어진다’ 등이 사용되는 경우 ‘~만’이 사용되지 않는 이상 다른 부분이 추가될 수 있다. 구성 요소를 단수로 표현한 경우에 특별히 명시적인 기재 사항이 없는 한 복수를 포함하는 경우를 포함한다.The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are illustrative, and the present invention is not limited to the matters shown. Additionally, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When ‘includes’, ‘has’, ‘consists of’, etc. mentioned in this specification are used, other parts may be added unless ‘only’ is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.
구성 요소를 해석함에 있어서, 별도의 명시적 기재가 없더라도 오차 범위를 포함하는 것으로 해석한다.When interpreting a component, it is interpreted to include the margin of error even if there is no separate explicit description.
위치 관계에 대한 설명일 경우, 예를 들어, ‘~상에’, ‘~상부에’, ‘~하부에’, ‘~옆에’ 등으로 두 부분의 위치 관계가 설명되는 경우, ‘바로’ 또는 ‘직접’이 사용되지 않는 이상 두 부분 사이에 하나 이상의 다른 부분이 위치할 수도 있다.In the case of a description of a positional relationship, for example, if the positional relationship of two parts is described as 'on top', 'on the top', 'on the bottom', 'next to', etc., 'immediately' Alternatively, there may be one or more other parts placed between the two parts, unless 'directly' is used.
소자(elements) 또는 층이 다른 소자 또는 층"위(on)"로 지칭되는 것은 다른 소자 바로 위에 또는 중간에 다른 층 또는 다른 소자를 개재한 경우를 모두 포함한다. 명세서 전체에 걸쳐 동일 참조 부호는 동일 구성 요소를 지칭한다.When an element or layer is referred to as “on” another element or layer, it includes instances where the element or layer is directly on top of or intervening with another element. Like reference numerals refer to like elements throughout the specification.
도면에서 나타난 각 구성의 크기 및 두께는 설명의 편의를 위해 도시된 것이며, 본 발명이 도시된 구성의 크기 및 두께에 반드시 한정되는 것은 아니다.The size and thickness of each component shown in the drawings are shown for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the components shown.
본 발명의 여러 실시예들의 각각 특징들이 부분적으로 또는 전체적으로 서로 결합 또는 조합 가능하며, 당업자가 충분히 이해할 수 있듯이 기술적으로 다양한 연동 및 구동이 가능하며, 각 실시예들이 서로에 대하여 독립적으로 실시 가능할 수도 있고 연관 관계로 함께 실시 가능할 수도 있다.Each feature of the various embodiments of the present invention can be partially or fully combined or combined with each other, and as can be fully understood by those skilled in the art, various technical interconnections and operations are possible, and each embodiment may be implemented independently of each other. It may be possible to conduct them together due to a related relationship.
첨부된 도면 중에서, 도 1은 본 발명에 따른 균일한 온도 유지가 가능한 육류즙 제조방법을 나타낸 공정흐름도, 도 2는 본 발명에 따른 균일한 온도 유지가 가능한 육류즙 제조방법에서 가열단계의 착즙가열기에 대한 정면도, 도 3은 상기 도 2의 착즙가열기에서 재료저장부를 나타낸 도면이다.Among the attached drawings, Figure 1 is a process flow diagram showing a method for producing meat juice capable of maintaining a uniform temperature according to the present invention, and Figure 2 is a juice heater in the heating step in the method for producing meat juice capable of maintaining a uniform temperature according to the present invention. A front view of FIG. 3 is a view showing the material storage portion in the juice heater of FIG. 2.
본 발명에 따른 균일한 온도 유지가 가능한 육류즙 제조방법은, The meat juice production method capable of maintaining a uniform temperature according to the present invention,
a) 염소, 닭발, 붕어, 장어, 다슬기로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 제1 주재료를 선별한 후 세척기에 넣고 세척기 내의 컨베이어벨트를 통과하면서 세척수를 분사하여 표면의 이물질이 제거되도록 세척하는 단계(S100); a) After selecting the first main material containing one or two or more selected from the group consisting of goat, chicken feet, crucian carp, eel, and snail, place it in a washing machine, and spray washing water while passing through the conveyor belt in the washing machine to remove foreign substances on the surface. Washing as much as possible (S100);
b) 상기 세척된 제1 주재료를 건조 컨베이어벨트에 펼쳐서 이동하면서 상,하부에서 송풍시켜 건조되도록 하는 단계(S110); b) spreading the washed first main material on a drying conveyor belt and drying it by blowing from the top and bottom while moving (S110);
c) 상기 건조된 제1 주재료를 적외선 램프가 다수 배치된 가열기에 통과시키고, 제1 주재료의 표면에 적외선 복사열을 전달시켜 가열되도록 하여 익도록 하는 단계(S120); c) passing the dried first main material through a heater equipped with a plurality of infrared lamps, transferring infrared radiant heat to the surface of the first main material to heat it and cook it (S120);
d) 상기 c)단계에서 수득된 가열된 제1 주재료를 UV조사기를 통과시켜 표면 살균을 실시하는 단계(S130); d) surface sterilization of the heated first main material obtained in step c) by passing it through a UV irradiator (S130);
e) 상기 d)단계에서 표면 살균된 제1 주재료를 세절기에 넣고, 2mm~50mm의 크기가 되도록 절단하여 제1 주재료를 수득하는 단계(S140); e) placing the first main material surface-sterilized in step d) into a shredder and cutting it to a size of 2 mm to 50 mm to obtain the first main material (S140);
f) 대추, 생강, 당귀, 황기, 산사나무열매, 두충, 복분자열매, 천궁뿌리, 작약뿌리. 칡뿌리, 뽕나무가지, 결명자열매, 삽주뿌리, 감초뿌리, 헛개나무열매, 귤껍질, 숙지황, 계피, 오갈피나무, 복령, 사철쑥지상부, 홍화씨, 보리 씨앗, 검정콩으로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 제1 부재료를 세척기에 넣고 세척한 후 건조하고, 10mm~50mm의 크기로 파쇄하여 제1 부재료를 수득하는 단계(S150); f) Jujube, ginger, angelica root, astragalus, hawthorn fruit, eucalyptus, bokbunja fruit, aspen root, peony root. One or two or more selected from the group consisting of arrowroot, mulberry branch, Cassia fruit, thrips root, licorice root, Hovenia fruit, tangerine peel, Rehmannia glutinosa, cinnamon, Eucalyptus tree, Bokryeong, mugwort aerial parts, safflower seeds, barley seeds, and black beans. Putting the first auxiliary material containing in a washing machine, washing it, drying it, and crushing it to a size of 10 mm to 50 mm to obtain the first auxiliary material (S150);
g) 상기 제1 주재료와 제1 부재료 및 정제수를 착즙가열기에 투입하고, 착즙가열기의 상,하 온도를 유지하는 조절장치를 이용하여 균일한 온도로 가열 상태를 유지하면서 약액이 추출되도록 하여 주재료와 부재료의 성분이 우러나와 정제수에 용해되도록 하는 달이는 단계(S160); g) The first main material, the first auxiliary material, and purified water are put into the juice heater, and the chemical solution is extracted while maintaining heating at a uniform temperature using a control device that maintains the upper and lower temperatures of the juice heater. A boiling step (S160) to allow the components of the auxiliary ingredients to come out and dissolve in purified water;
h) 상기 달임단계에서 수득된 약액추출물을 용기에 저장한 후 18~22℃에서 방치하여 14~18시간 냉각시키면서 숙성되도록 하는 단계(S170); h) storing the chemical extract obtained in the decoction step in a container and leaving it at 18 to 22°C to ripen while cooling for 14 to 18 hours (S170);
i) 상기 h)단계에서 수득된 숙성된 약액추출물을 여과기에서 여과시켜 입자를 제거하는 여과단계(S180); i) a filtration step (S180) of filtering the aged drug extract obtained in step h) through a filter to remove particles;
j) 상기 i)단계에서 수득된 약액추출물을 UV조사기를 통과시켜 2차 살균을 실시하여 육류즙을 제조하는 단계(S190); j) preparing meat juice by passing the chemical extract obtained in step i) through a UV irradiator to perform secondary sterilization (S190);
k) 상기 j)단계에서 살균된 육류즙을 다시 여과기에서 여과시켜 굵은 입자들을 제거하여 액상만 남도록 하여 육류즙을 수득한 후 내측 포장재에 넣어 밀봉 포장하는 단계(S200); k) filtering the meat juice sterilized in step j) again through a filter to remove coarse particles so that only the liquid remains, thereby obtaining meat juice, and sealing the meat juice by placing it in an inner packaging material (S200);
ℓ) 상기 k)단계에서 포장된 내측 포장재를 외측 포장재에 넣어 밀봉 포장하는 단계(S210);ℓ) sealing packaging by placing the inner packaging material packaged in step k) into the outer packaging material (S210);
를 포함하여 이루어진다.It is made including.
이하 각 단계별로 상세하게 설명한다. Below, each step is explained in detail.
[주재료 세척단계(S100)][Main material washing step (S100)]
염소, 닭발, 붕어, 장어, 다슬기로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 제1 주재료를 선별한 후 세척기에 넣고 세척기 내의 컨베이어벨트를 통과하면서 세척수를 분사하여 표면의 이물질이 제거되도록 세척한다. After selecting the first main material containing any one or two or more selected from the group consisting of goat, chicken feet, crucian carp, eel, and snail, place it in a washing machine and wash it to remove foreign substances on the surface by spraying washing water while passing through the conveyor belt in the washing machine. do.
제1 주재료는, 염소 10~30중량부, 닭발 10~30중량부, 붕어 10~30중량부, 장어 10~30중량부, 다슬기 10~30중량부로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상일 수 있다. The first main ingredient may be any one or two or more selected from the group consisting of 10 to 30 parts by weight of goat, 10 to 30 parts by weight of chicken feet, 10 to 30 parts by weight of crucian carp, 10 to 30 parts by weight of eel, and 10 to 30 parts by weight of snail. .
염소고기는 저지방, 고단백이며, 토코페롤을 비롯한 비타민 E는 세포의 손상,노화,산화 등으로부터 보호하는 역할을 하며, 칼슘이 풍부하여 뼈 강화의 효능이 있다.Goat meat is low in fat and high in protein, and vitamin E, including tocopherol, plays a role in protecting cells from damage, aging, and oxidation, and is rich in calcium, which has the effect of strengthening bones.
염소고기는 10중량부 미만이면 뼈 강화 효능이 미미할 수 있고, 30중량부 이상이면 과다하여 영양섭취의 불균형을 초래할 수 있다. If the amount of goat meat is less than 10 parts by weight, the bone strengthening effect may be minimal, and if it is more than 30 parts by weight, it may be excessive and cause an imbalance in nutritional intake.
닭발은 관절 건강 닭발에 풍부하게 함유된 콜라겐과 콘드로이친 성분이 연골의 재생을 도와 관절 건강에 이로운 작용을 한다고 하며, 퇴행성 관절염과 류머티즘 관절염의 증상개선 및 통증 완화에 많은 도움을 준다.Chicken feet are said to be beneficial to joint health as the collagen and chondroitin contained in abundance in chicken feet help regenerate cartilage and are very helpful in improving symptoms and relieving pain of degenerative arthritis and rheumatoid arthritis.
닭발은 10중량부 미만이면 연골 재생 효능이 미미할 수 있고, 30중량부 이상이면 과다하여 영양섭취의 불균형을 초래할 수 있다. If the amount of chicken feet is less than 10 parts by weight, the cartilage regeneration effect may be minimal, and if it is more than 30 parts by weight, it may be excessive and cause an imbalance in nutritional intake.
붕어는 함유된 불포화지방산이 혈관 내 유해한 콜레스테롤을 배출하는데 도움을 주어 혈관건강에 탁월한 효능이 있고, 빈혈을 개선하고 증상을 완화하며, 골다공증 예방, 부종완화의 효능이 있다.The unsaturated fatty acids contained in crucian carp help to excrete harmful cholesterol in the blood vessels, which is excellent for vascular health. It improves anemia, relieves symptoms, prevents osteoporosis, and relieves edema.
붕어는 10중량부 미만이면 빈혈 개선 효능이 미미할 수 있고, 30중량부 이상이면 과다하여 영양섭취의 불균형을 초래할 수 있다. If the amount of crucian carp is less than 10 parts by weight, the effect of improving anemia may be minimal, and if it is more than 30 parts by weight, it may be excessive and cause an imbalance in nutritional intake.
장어는 칼슘, 뮤신, 콘드로이친 성분이 많아 골밀도를 강화해주고, 단백질, 비타민 A,B, 무기질이 풍부하여 스태미너 향상에 효능이 있다. Eel is rich in calcium, mucin, and chondroitin, which helps strengthen bone density, and is rich in protein, vitamins A, B, and minerals, making it effective in improving stamina.
장어는 10중량부 미만이면 골밀도 강화 효능이 미미할 수 있고, 30중량부 이상이면 과다하여 영양섭취의 불균형을 초래할 수 있다. If the amount of eel is less than 10 parts by weight, the effect of strengthening bone density may be minimal, and if it is more than 30 parts by weight, it may be excessive and cause an imbalance in nutritional intake.
다슬기는 아미노산과 타우린이 풍부하게 함유되어 있어 간을 피로회복을 돕고 간 기능을 활성화하여 간경화, 지방간 등 간 건강에 뛰어난 효과가 있다.As it is rich in amino acids and taurine, it helps the liver recover from fatigue and activates liver function, which is excellent for liver health such as cirrhosis and fatty liver.
다슬기는 10중량부 미만이면 간기능 개선 효능이 미미할 수 있고, 30중량부 이상이면 과다하여 영양섭취의 불균형을 초래할 수 있다. If it is less than 10 parts by weight, the effect of improving liver function may be minimal, and if it is more than 30 parts by weight, it may be excessive and cause an imbalance in nutritional intake.
한편 제1 주재료에는 제1-1부재료가 추가될 수 있다.Meanwhile, a 1-1 secondary material may be added to the first main material.
제1-1부재료는 배 10~15중량부, 도라지 10~15중량부, 산겨릅나무가지 10~15중량부, 비수리 10~15중량부로 이루어진 그룹에서 택일되거나 둘 이상 포함될 수 있다. The 1-1st secondary material may be selected from the group consisting of 10 to 15 parts by weight of pear, 10 to 15 parts by weight of bellflower, 10 to 15 parts by weight of mountain elm branch, and 10 to 15 parts by weight of bisuri, or may include two or more.
배는 기관지 건강 배에 함유된 루테오린 성분은 폐 염증을 예방하고, 기관지 점막의 수축을 막아 기침이나 가래, 천식 등의 기관지 관련 증상을 완화하는 데 도움을 준다. Pears are for bronchial health. The luteolin contained in pears prevents lung inflammation and prevents the contraction of bronchial mucosa, helping to relieve bronchial-related symptoms such as cough, phlegm, and asthma.
배는 10 중량부 미만이면 기관지 개선 효능이 미미할 수 있고, 15중량부 이상이면 과다하여 영양섭취의 불균형을 초래할 수 있다. If the amount of pear is less than 10 parts by weight, the effect of improving the bronchial tubes may be minimal, and if it is more than 15 parts by weight, it may be excessive and cause an imbalance in nutritional intake.
도라지는 당질, 칼슘, 철분이 풍부하여 피로회복, 빈혈회복, 변비, 항암 효과가 있는 것으로 알려져 있다. Bellflower root is rich in carbohydrates, calcium, and iron, and is known to have anti-cancer, fatigue, anemia, constipation, and anti-cancer effects.
도라지는 10 중량부 미만이면 피로 회복 효능이 미미할 수 있고, 15중량부 이상이면 과다하여 영양섭취의 불균형을 초래할 수 있다. If the amount of bellflower root is less than 10 parts by weight, the fatigue recovery effect may be minimal, and if it is more than 15 parts by weight, it may be excessive and cause an imbalance in nutritional intake.
산겨릅나무가지는 간암, 간경화, 백혈병 등 일체의 간 질환에 효과가 있다. The branches of the wild yore tree are effective for all liver diseases such as liver cancer, cirrhosis, and leukemia.
산겨릅나무가지는 10 중량부 미만이면 간 회복 효능이 미미할 수 있고, 15중량부 이상이면 과다하여 영양섭취의 불균형을 초래할 수 있다. If the amount of mountain hyacinth branches is less than 10 parts by weight, the liver recovery effect may be minimal, and if it is more than 15 parts by weight, it may be excessive and cause an imbalance in nutritional intake.
비수리는 항균 작용, 혈액 순환 촉진, 혈당조절에 효과가 있다. Bisuri is effective in antibacterial action, promoting blood circulation, and controlling blood sugar.
비수리는 10 중량부 미만이면 혈당 조절 효능이 미미할 수 있고, 15중량부 이상이면 과다하여 영양섭취의 불균형을 초래할 수 있다. If the amount of bisuri is less than 10 parts by weight, the blood sugar control effect may be minimal, and if it is more than 15 parts by weight, it may be excessive and cause an imbalance in nutritional intake.
[송풍건조단계(S110)][Blow drying step (S110)]
상기 세척된 제1 주재료를 건조 컨베이어벨트에 펼쳐서 이동하면서 상,하부에서 송풍시켜 건조되도록 한다. The washed first main material is spread on a drying conveyor belt and dried by blowing air from the top and bottom while moving.
건조 컨베이어벨트는 망상구조로 이루어져 통기성이 좋아 제1 주재료가 신속히 송풍에 의해 건조될 수 있다. The drying conveyor belt has a network structure and has good ventilation, so the first main material can be quickly dried by blowing air.
[가열단계(S120)][Heating step (S120)]
상기 세척된 제1 주재료를 적외선 램프가 다수 배치된 가열기에 통과시켜 제1 주재료의 표면에 적외선 복사열을 전달시켜 가열되도록 하여 건조와 동시에 표면이 가열되도록 하여 표면으로부터 1~2mm깊이까지 살짝 익을 수 있도록 한다. The washed first main material is passed through a heater equipped with a plurality of infrared lamps to transmit infrared radiant heat to the surface of the first main material and heated, so that the surface is heated at the same time as drying, so that it can be slightly cooked to a depth of 1 to 2 mm from the surface. do.
[1차 살균단계(S130)][First sterilization step (S130)]
상기 가열을 마친 제1 주재료를 UV조사기를 통과시켜 표면 살균을 실시한다. The heated first main material is passed through a UV irradiator to perform surface sterilization.
[제1 주재료 수득단계(S140)][First main material acquisition step (S140)]
상기 살균된 제1 주재료를 세절기에 넣고 잘게 절단한다. The sterilized first main material is placed in a shredder and cut into small pieces.
[제1 부재료 수득단계(S150)][First auxiliary material acquisition step (S150)]
대추, 생강, 당귀, 황기, 산사나무열매, 두충, 복분자열매, 천궁뿌리, 작약뿌리. 칡뿌리, 뽕나무가지, 결명자열매, 삽주뿌리, 감초뿌리, 헛개나무열매, 귤껍질, 숙지황, 계피, 오갈피나무, 복령, 사철쑥지상부, 홍화씨, 보리 씨앗, 검정콩로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 제1 부재료를 구비한다.Jujube, ginger, angelica root, astragalus, hawthorn fruit, eucalyptus, bokbunja fruit, Cheongung root, peony root. One or two or more selected from the group consisting of arrowroot, mulberry branches, Cassia fruit, thrips root, licorice root, Hovenia fruit, tangerine peel, Rehmannia glutinosa, cinnamon, Eucalyptus tree, Bokryeong, mugwort aerial parts, safflower seeds, barley seeds, and black beans. It is provided with a first auxiliary material containing.
제1 부재료를 세척기에 넣고 세척한 후 건조하고, 10mm~50mm의 크기로 파쇄하여 제1 부재료를 수득한다. The first auxiliary material is placed in a washing machine, washed, dried, and crushed into pieces of 10 mm to 50 mm in size to obtain the first auxiliary material.
대추는 면역력을 강화시켜 줘서 감기와 같은 호흡기 질환 예방에 도움을 준다. Jujube strengthens the immune system and helps prevent respiratory diseases such as colds.
생강은 호르몬을 자극해 아드레날린의 분비를 촉진하고 혈관을 확장시켜 혈액순환을 도와 몸을 따뜻하게 하고, 면역력을 강화시켜 잔병치레를 막아준다. Ginger stimulates hormones, promotes the secretion of adrenaline, expands blood vessels, helps blood circulation, warms the body, and strengthens immunity to prevent minor illnesses.
당귀는 기침 억제 및 변비 예방과 몸을 따뜻하게 해주고, 몸속의 혈액순환 및 장운동을 도와줘서 변비와 기침을 예방하는 효과가 있다. Angelica is effective in preventing constipation and coughing by suppressing coughing, preventing constipation, warming the body, and helping blood circulation and intestinal movement in the body.
황기는 면역강화, 심장, 신장, 간 건강 보조, 땀 조절, 이뇨작용, 소화불량개선, 항암작용, 피부 개선 및 피부미용의 효과가 있다. Astragalus has the effect of strengthening immunity, supporting heart, kidney and liver health, controlling sweat, diuretic effect, improving indigestion, anti-cancer effect, improving skin and beautifying skin.
산사나무열매는 비타민 C와 카로티노이드, 플라보노이드 등의 항산화 성분이 면역 체계를 강화하고 콜라겐 생성을 촉진하고, 식이섬유와 각종 효소가 소화기능을 개선하고 체한 것을 낫게 해주며, 혈당 조절에 효과적이며 당뇨병 예방에 도움이 되고, 눈 건강을 증진시키고 시력 저하를 예방하고, 노폐물을 제거하고 해독 작용을 한다.Hawthorn berries contain antioxidants such as vitamin C, carotenoids, and flavonoids, which strengthen the immune system and promote collagen production. Dietary fiber and various enzymes improve digestion and relieve constipation, and are effective in controlling blood sugar levels and preventing diabetes. It helps improve eye health, prevents deterioration of vision, removes waste and has a detoxifying effect.
두충은 풍부한 칼슘은 뼈를 튼튼하게 해 주고, 골밀도를 강화하여 뼈 건강 증진에 많은 도움을 준다.Duchung is rich in calcium, which strengthens bones and strengthens bone density, helping to improve bone health.
복분자열매는 뼈 기능 강화 복분자는 뼈를 튼튼하게 해주고, 칼슘 성분이 있어 뼈를 튼튼하게 만들어 준다. Bokbunja fruit strengthens bone function. Bokbunja fruit strengthens bones and contains calcium, which strengthens bones.
천궁뿌리는 심신안정, 스트레스, 우울증, 불면증 개선 등에 도움이 되고, 뇌경색 예방에 좋다. Cheongung root helps improve mental and physical stability, stress, depression, and insomnia, and is good for preventing cerebral infarction.
작약뿌리는 어혈을 풀어주는 효과가 있어 혈관 건강에 탁월한 효능이 있고, 혈전의 생성을 막아주고, 관상동맥의 확장을 통하여 동맥경화나 심근경색 등과 같은 심혈관 관련 질환들을 예방하는데 도움을 준다Peony root has an excellent effect on vascular health as it has the effect of relieving blood stagnation, prevents the formation of blood clots, and helps prevent cardiovascular diseases such as arteriosclerosis and myocardial infarction through expansion of coronary arteries.
칡뿌리는 소화 작용을 높여주고 몸의 ph 수치를 유지하며, 독을 배출시켜 심장을 튼튼하게 하는 효능이 있다. Kudzu root has the effect of improving digestion, maintaining the body's pH level, and strengthening the heart by expelling poisons.
뽕나무가지는 고혈압, 고지혈증 및 동맥경화에 도움을 주고, 당뇨로 인한 혈당 수치가 높아지는 것을 낮춰준다. Mulberry branches help with high blood pressure, hyperlipidemia, and arteriosclerosis, and reduce high blood sugar levels caused by diabetes.
결명자열매는 눈의 피로를 풀어주고, 시력을 개선하며, 결막염, 백내장, 녹내장 등의 안질환을 예방하고 개선하고, 간을 보호하고, 순환기계를 강화하며, 숙취를 해소하며, 장의 연동 운동을 활성화하고, 노폐물 배출을 돕고, 변비를 개선하고, 이뇨 작용을 하고, 부종을 줄이고, 체중 감소에 도움이 되며, 혈압을 낮추고, 콜레스테롤 수치를 감소시키고, 항염 작용을 한다. Cassia fruit relieves eye fatigue, improves vision, prevents and improves eye diseases such as conjunctivitis, cataracts, and glaucoma, protects the liver, strengthens the circulatory system, relieves hangovers, and promotes intestinal peristalsis. Activates, helps excrete waste, improves constipation, has a diuretic effect, reduces edema, helps with weight loss, lowers blood pressure, reduces cholesterol levels, and has an anti-inflammatory effect.
삽주뿌리는 이뇨작용, 면역력 향상, 혈관질환 예방, 항암효과, 항염작용, 건망증 완화, 혈액순환 개선의 효능이 있다. Thrips root has the effect of diuretic effect, improving immunity, preventing vascular disease, anti-cancer effect, anti-inflammatory effect, alleviating forgetfulness, and improving blood circulation.
감초뿌리는 체내 독소를 제거하고 피부염, 습진, 두드러기 등 피부질환을 개선하고, 염증을 효과적으로 개선하고 복통과 근육통을 완화하며, 체내에 필요한 점액 및 소화액을 생산하여 위염, 위보호, 소화기능을 돕고, 피로를 해소하고 입맛을 살려준다.Licorice root removes toxins from the body, improves skin diseases such as dermatitis, eczema, and urticaria, effectively improves inflammation, relieves abdominal pain and muscle pain, and produces mucus and digestive juices necessary for the body, helping with gastritis, stomach protection, and digestive function. , Relieves fatigue and revives appetite.
헛개나무열매는 숙취 해소, 술독해독, 갈증 해소, 해독작용 등 다양한 효능이 있다. Hovenia berries have a variety of benefits, including relieving hangovers, detoxifying alcohol poisoning, quenching thirst, and detoxifying.
귤껍질은 테레빈유 성분이 풍부한데 이 성분이 체내 나쁜 콜레스테롤 수치를 낮춰 혈액순환을 개선시켜주고, 헤스페리딘 성분이 모세관의 삼투압을 조절해 모세혈관을 강화시키고 보호해준다. Tangerine peels are rich in turpentine, which improves blood circulation by lowering bad cholesterol levels in the body, and hesperidin strengthens and protects capillaries by regulating the osmotic pressure of the capillaries.
숙지황은 카로틴 성분이 활성산소를 없애주고, 세포의 재생을 촉진하는 뛰어난 항산화 작용을 함에 따라 노화를 방지하는데 효과적인 도움을 준다.Rehmannia glutinosa effectively helps prevent aging as the carotene component has an excellent antioxidant effect that eliminates free radicals and promotes cell regeneration.
계피는 성질이 따뜻해서 혈액 순환을 도와주며 혈관 수축과 이완을 통해 혈압을 정상적으로 유지하는데 도움을 준다. Cinnamon has a warm nature, so it helps blood circulation and helps maintain normal blood pressure through constriction and relaxation of blood vessels.
오갈피나무는 간 건강을 증진하며, 함유된 아칸토사이드 성분은 간세포 손상을 방지한다. Eucalyptus tree promotes liver health, and the acantoside ingredient it contains prevents liver cell damage.
복령은 인슐린의 분비를 촉진시키고 혈당 수치를 낮춰주어 당뇨에 좋다. Bokryeong promotes the secretion of insulin and lowers blood sugar levels, making it good for diabetes.
사철쑥지상부는 베타카로틴 성분은 피부를 탄력 있고 부드럽게 만들어주며 보습을 유지시켜 피부 재생을 도움을 준다. The beta-carotene content of mugwort leaves makes the skin elastic and soft, maintains moisture, and helps skin regeneration.
홍화씨는 혈당, 콜레스테롤, 피부 염증 등의 다양한 효능이 있다. Safflower seeds have various effects such as blood sugar, cholesterol, and skin inflammation.
보리 씨앗은 칼륨 함량이 높아 체내에 쌓여있는 나트륨을 몸 밖으로 배출하는데 효과적이며 폴리코사놀도 들어있어서내장지방을 감소하여 동맥경화, 심근경색 등 혈관질환을 예방하는데 효과적이다. Barley seeds are high in potassium, so they are effective in expelling sodium accumulated in the body out of the body. They also contain policosanol, which reduces visceral fat and is effective in preventing vascular diseases such as arteriosclerosis and myocardial infarction.
검정콩은 심혈관 건강을 돕고, 혈당 수치를 조절하며, 뼈를 튼튼하게 하고, 선천적 결손증을 예방해준다.Black beans support cardiovascular health, regulate blood sugar levels, strengthen bones, and prevent birth defects.
[달임단계(S160)][Decoction stage (S160)]
상기 제1 주재료와 제1 부재료 및 정제수를 착즙가열기에 투입한다. 즉 착즙가열기의 착즙용 가열탱크에 투입한다. The first main material, first auxiliary material, and purified water are put into the juice heater. That is, it is put into the heating tank for juice of the juice heater.
착즙용 가열탱크에 재료를 투입한 후 90~100℃로 8~10시간 끓여서 주재료와 부재료의 성분이 우러나와 정제수에 용해되도록 한다. After putting the ingredients into the heating tank for juice, boil it at 90~100℃ for 8~10 hours so that the main and secondary ingredients come out and dissolve in purified water.
한편 상기 착즙용 가열탱크에 액상즙을 혼합하는 공정(S620);이 포함될 수 있다. Meanwhile, a process (S620) of mixing liquid juice in the heating tank for juicing may be included.
바람직하게는 액상즙을 혼합하는 공정(S620)의 액상즙은, 제1 액상 60~80중량%와, 제2 액상 20~40중량%를 탱크에 투입한 후 교반시켜 혼합한 것이다. Preferably, the liquid juice in the liquid juice mixing step (S620) is mixed by adding 60 to 80% by weight of the first liquid and 20 to 40% by weight of the second liquid into a tank and stirring.
제1 액상은 도라지배즙, 호박즙, 흰민들레즙, 숙성칡즙, 벌나무즙, 엉겅퀴즙으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것일 수 있다.The first liquid may be selected from the group consisting of bellflower pear juice, pumpkin juice, white dandelion juice, aged arrowroot juice, bee tree juice, and thistle juice, or a mixture of two or more.
도라지배즙은 도라지를 착즙하여 추출된 것으로, 식이섬유가 풍부하여 소화기 건강에 유익하며 비타민 A,비타민 C, 칼륨의 포함되어 있다. Bellflower pear juice is extracted by squeezing bellflower root, and is rich in dietary fiber, which is beneficial for digestive health and contains vitamin A, vitamin C, and potassium.
호박즙은 호박을 착즙하여 추출된 것으로, 항암효과와 심장 건강에 유익하며 폴리페놀 화합물, 베타 카로틴이 풍부하게 함유되어 있다. Pumpkin juice is extracted by squeezing pumpkin, has anti-cancer effects and is beneficial for heart health, and is rich in polyphenol compounds and beta-carotene.
흰민들레즙은 흰민들레를 착즙하여 추출된 것으로, 플라보노이드와 각종 비타민이 함유되어 면역력 강화, 시력 보호에 좋다. White dandelion juice is extracted by squeezing white dandelions, and contains flavonoids and various vitamins, which are good for strengthening immunity and protecting eyesight.
숙성칡즙은 칡을 착즙한 후 5~6시간 숙성시킨 것으로, 숙취, 갱년기에 좋을 것으로 알려져있다. Aged arrowroot juice is made by extracting arrowroot juice and aging it for 5 to 6 hours, and is known to be good for hangovers and menopause.
벌나무즙은 벌나무를 착즙하여 추출된 것으로, 건강 개선, 간의 독소를 제거하여 간의 건강을 개선하는 효능을 나타내며, 플라보노이드가 함유되어 있어 알코올과 같은 독소를 제거하는 데 효과적이며 손상된 간 조직을 재생시키는 효능이 있다. Bee tree juice is extracted by squeezing bee trees, and has the effect of improving liver health by improving health and removing toxins from the liver. It contains flavonoids, which are effective in removing toxins such as alcohol, and have the effect of regenerating damaged liver tissue. There is.
엉겅퀴즙은 엉겅퀴를 착즙하여 추출된 것으로, 간에 좋은 실리마린이 함유되어 있다. Thistle juice is extracted from thistle and contains silymarin, which is good for the liver.
한편 제2 액상은 헛개열매즙, 야관문즙, 흑마늘즙, 녹용진액으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것일 수 있다. Meanwhile, the second liquid may be selected from the group consisting of Hovenia fruit juice, nightshade juice, black garlic juice, and deer antler essence, or may be a mixture of two or more.
헛개열매즙은 헛개열매를 착즙하여 추출된 것으로, 간의 회복에 도움을 주고 알칼로이드와 플라보노이드 성분이 체내 알코올 대사 및 알코올 농도를 낮춰준다. Hovenia fruit juice is extracted by squeezing the Hovenia fruit. It helps restore the liver, and alkaloids and flavonoids reduce alcohol metabolism and alcohol concentration in the body.
야관문즙은 야관문을 착즙하여 추출된 것으로, 항산화 작용, 이뇨작용, 기관지 질환 개선, 혈액순환에 도움을 준다. Yagwanmung juice is extracted by squeezing the nightgwanmun, and has antioxidant, diuretic effects, improves bronchial diseases, and helps blood circulation.
흑마늘즙은 흑마늘을 착즙하여 추출된 것으로, 항산화 성분과 콜레스테롤 수치 안정에 도움을 줄 수 있다. Black garlic juice is extracted by squeezing black garlic, and has antioxidant properties and can help stabilize cholesterol levels.
녹용진액은 녹용으로부터 추출된 것으로, 강글리오사이드 성분이 풍부하게 들어 있어 뇌의 중추신경계에서 뇌세포 기능을 활성화해준다. Deer antler extract is extracted from deer antlers and is rich in gangliosides, which activate brain cell function in the brain's central nervous system.
한편 도 2 및 도 3을 참조하면, 착즙가열기(100)는, 상부에 투입구를 갖는 덮개(121)가 장착되고 내부에 공간이 형성되고 하부에 배출관(122)이 형성되며, 하부 일측에는 회수관 연결구(123)가 형성된 가열탱크(120); 상기 회수관 연결구에 연결된 회수관(142)과, 회수관(142)에 장착된 펌프(144)와, 펌프(144)에 연결되어 가열탱크(120)의 상부측 인입관 연결구에 연결된 리턴관(146)으로 구성되는 순환부(140); 상기 가열탱크(120)의 내측 상부와 하부에 각기 형성되어 온도를 측정하는 상,하 온도측정기(161,162);를 포함하여 구성된다. Meanwhile, referring to Figures 2 and 3, the juice heater 100 is equipped with a cover 121 having an inlet at the top, a space is formed inside, a discharge pipe 122 is formed at the bottom, and a recovery pipe is formed on one side of the lower part. Heating tank 120 having a connector 123; A recovery pipe 142 connected to the recovery pipe connector, a pump 144 mounted on the recovery pipe 142, and a return pipe connected to the pump 144 and connected to the upper inlet pipe connector of the heating tank 120 ( Circulation unit 140 consisting of 146); It is configured to include upper and lower temperature gauges 161 and 162 respectively formed at the upper and lower sides of the heating tank 120 to measure temperature.
따라서 순환부(140)의 작동에 의해 가열탱크(120) 내부의 액체가 상,하로 순환되도록 하여 전체적으로 온도가 균일하게 유지될 수 있도록 하여 재료가 가열된 정제수에 용해되어 추출될 수 있다. Accordingly, the operation of the circulation unit 140 allows the liquid inside the heating tank 120 to circulate up and down so that the overall temperature can be maintained uniformly, so that the material can be dissolved in heated purified water and extracted.
또한 상기 가열탱크(120)의 배출관에 연결되어 재료가 배출되어 저장되는 재료저장부(200);를 포함할 수 있다. It may also include a material storage unit 200 connected to the discharge pipe of the heating tank 120 to discharge and store the material.
재료저장부(200)는 내부에 공간을 가지며 일측에는 상기 가열탱크(120)의 배출관(122)과 연결되는 유입덕트(222)가 형성된 몸체(220)와, 몸체(220)의 하부판에 형성되는 배출구(240)와, 배출구(240)의 상부에 장착된 여과망(262)과, 상기 여과망(262)을 감싸며 상기 몸체(220)의 하부판의 내면에 돌출형성된 측벽으로 된 재료수거환턱(260)을 포함하여 이루어진다. The material storage unit 200 has a space inside, a body 220 on one side of which is formed an inlet duct 222 connected to the discharge pipe 122 of the heating tank 120, and a lower plate of the body 220. A material collection ring 260 consisting of an outlet 240, a filter net 262 mounted on the upper part of the outlet 240, and a side wall surrounding the filter net 262 and protruding from the inner surface of the lower plate of the body 220. It is done including.
재료수거환턱(260)은 일측에 개구부를 갖는 '∪'자 형상으로 형성되고, 개구부가 유입덕트(222)의 통공을 향해 형성되어 유입덕트(222)에서 유입된 재료와 액체가 재료수거환턱에 충돌하여 여과망(262)에 모여지도록 한다.The material collection ring 260 is formed in a '∪' shape with an opening on one side, and the opening is formed toward the through hole of the inflow duct 222, so that the material and liquid flowing in from the inflow duct 222 are directed to the material collection ring ledge. They collide and are collected in the filter net (262).
여과망(262)에 모여진 액체는 배출구(240)를 통해 배출된다. The liquid collected in the filter net 262 is discharged through the outlet 240.
여과망(262)에 수집된 재료찌꺼기는 수거하여 제거하기 편해질 수 있다. Material waste collected in the filter net 262 can be collected and removed easily.
[숙성단계(S170)][Maturation stage (S170)]
상기 달임단계(S160)에서 수득된 액상 약액추출물을 18~22℃에서 방치하여 20~26시간 냉각시키면서 숙성되도록 한다. The liquid drug extract obtained in the decoction step (S160) is left at 18 to 22°C and allowed to ripen while cooling for 20 to 26 hours.
[여과단계(S180)][Filtration step (S180)]
상기 숙성단계(S170)를 통과한 액상 약액추출물을 여과기에서 여과시켜 입자를 제거하여 순수한 액상 약액추출물만 수득한다.The liquid drug extract that has passed the maturation step (S170) is filtered through a filter to remove particles, thereby obtaining only a pure liquid drug extract.
[2차 살균단계(S190)][Second sterilization step (S190)]
상기 여과단계(S180)에서 수득된 액상 약액추출물을 UV조사기를 통과시켜 살균을 실시한다. The liquid chemical extract obtained in the filtration step (S180) is sterilized by passing it through a UV irradiator.
[1차 포장단계(S200)][First packaging stage (S200)]
상기 2차 살균단계(S900)에서 살균된 육류즙을 여과기에서 여과시켜 굵은 입자들을 제거하여 액상만 남도록 하여 육류즙을 수득한 후 내측 포장재에 넣어 밀봉 포장한다. In the second sterilization step (S900), the sterilized meat juice is filtered through a filter to remove coarse particles so that only the liquid remains, thereby obtaining meat juice, which is then placed in an inner packaging material and sealed.
[2차 포장단계(S210)][Second packaging step (S210)]
상기 1차 포장단계(S200)에서 포장된 내측 포장재를 외측 포장재에 넣어 밀봉 포장한다. The inner packaging material packed in the first packaging step (S200) is placed in the outer packaging material and sealed.
이하 본 발명에 따라 제조되는 실시예 1~3을 설명한다. Hereinafter, Examples 1 to 3 prepared according to the present invention will be described.
[실시예 1][Example 1]
주재료로서 염소, 붕어, 다슬기를 고압의 물에 세척한 후 건조시킨다. The main ingredients are chlorine, crucian carp, and snailfish, which are washed in high-pressure water and then dried.
건조 후 가열시킨 다음 UV 살균을 실시한다. After drying and heating, UV sterilization is performed.
이후 주재료를 소정 크기로 절단하여 제1 주재료를 수득한다. Thereafter, the main material is cut into predetermined sizes to obtain the first main material.
이후 제1 부재료를 수득한다. 제1 부재료로서 대추, 생강, 당귀, 황기, 산사나무열매, 두충, 복분자열매, 천궁뿌리, 작약뿌리. 칡뿌리, 뽕나무가지를 세척한 후 파쇄하여 수득한다. Thereafter, the first auxiliary material is obtained. The first auxiliary ingredients are jujube, ginger, angelica root, astragalus, hawthorn fruit, eucalyptus, bokbunja fruit, Cheongung root, and peony root. Obtained by washing and crushing arrowroot and mulberry branches.
이후 정제수와 제1 주재료, 제1 부재료를 착즙가열기(100)의 착즙용 가열탱크(120)에 투입한다. Afterwards, purified water, the first main ingredient, and the first auxiliary ingredient are put into the heating tank 120 for juice of the juice heater 100.
정제수 100중량부를 기준으로 하여 제1 주재료 70중량부, 제1 부재료 30중량부를 착즙가열기에 투입한 후 120℃로 12시간 끓여서 달여낸다. Based on 100 parts by weight of purified water, 70 parts by weight of the first main material and 30 parts by weight of the first auxiliary material are placed in a juice heater and boiled at 120°C for 12 hours to decoct.
이때 액상즙을 더 혼합시킨다. 액상즙은 제1 액상 60중량%와, 제2 액상 20중량%를 착즙가열기에 투입하고 2시간 끓여 달인다. At this time, mix more liquid juice. Liquid juice is made by putting 60% by weight of the first liquid and 20% by weight of the second liquid into a juice heater and boiling for 2 hours.
이때 도라지배즙 50wt%, 호박즙 50wt%가 혼합된 제1 액상이 10중량부가 혼합된다. At this time, 10 parts by weight of the first liquid mixed with 50 wt% bellflower pear juice and 50 wt% pumpkin juice is mixed.
헛개열매즙 50wt%, 야관문즙 50wt%이 혼합된 제2 액상이 10중량부가 혼합된다. 10 parts by weight of the second liquid, which is a mixture of 50 wt% of Hovenia fruit juice and 50 wt% of Yagwanmun juice, is mixed.
착즙용 가열탱크의 상,하 온도를 유지하는 조절장치를 이용하여 90℃로 유지하면서 약액이 추출되도록 한다. The chemical solution is extracted while maintaining the temperature at 90°C using a control device that maintains the upper and lower temperatures of the heating tank for juice.
착즙가열기에서 달여낸 약액추출물을 18℃에서 방치하여 20시간 냉각시키면서 숙성시킨 후 여과시켜 최종 육류즙 약액추출물을 수득한다. The chemical extract decocted from the juice heater is left at 18°C, aged while cooling for 20 hours, and then filtered to obtain the final meat juice chemical extract.
[실시예 2][Example 2]
주재료로서 닭발, 장어, 다슬기를 고압의 물에 세척한 후 건조시킨다. The main ingredients, chicken feet, eel, and snails, are washed in high-pressure water and then dried.
건조 후 가열시킨 다음 UV 살균을 실시한다. After drying and heating, UV sterilization is performed.
이후 주재료를 소정 크기로 절단하여 제1 주재료를 수득한다. Thereafter, the main material is cut into predetermined sizes to obtain the first main material.
이후 제1 부재료를 수득한다. 제1 부재료로서 대추, 생강, 당귀, 황기, 결명자열매, 삽주뿌리, 감초뿌리를 세척한 후 파쇄하여 수득한다. Thereafter, the first auxiliary material is obtained. As the first auxiliary material, it is obtained by washing and crushing jujube, ginger, angelica root, astragalus, cassia fruit, thrips root, and licorice root.
이후 정제수와 제1 주재료, 제1 부재료를 착즙가열기(100)의 착즙용 가열탱크(120)에 투입한다. Afterwards, purified water, the first main ingredient, and the first auxiliary ingredient are put into the heating tank 120 for juice of the juice heater 100.
정제수 100중량부를 기준으로 하여 제1 주재료 75중량부, 제1 부재료 25중량부를 착즙가열기에 투입한 후 120℃로 12시간 끓여서 달여낸다. Based on 100 parts by weight of purified water, 75 parts by weight of the first main material and 25 parts by weight of the first auxiliary material are put into the juice heater and boiled at 120°C for 12 hours to decoct.
이때 액상즙을 더 혼합시킨다. 액상즙은 제1 액상 70중량%와, 제2 액상 30중량%를 착즙가열기에 투입하고 2.5시간 끓여 달인다. At this time, mix more liquid juice. Liquid juice is made by putting 70% by weight of the first liquid and 30% by weight of the second liquid into a juice heater and boiling for 2.5 hours.
이때 흰민들레즙 50wt%, 숙성칡즙 50wt%가 혼합된 제1 액상이 10중량부가 혼합된다. At this time, 10 parts by weight of the first liquid mixed with 50 wt% of white dandelion juice and 50 wt% of aged arrowroot juice is mixed.
흑마늘즙 50wt%, 녹용진액 50wt%이 혼합된 제2 액상이 10중량부가 혼합된다. 10 parts by weight of the second liquid is mixed with 50 wt% of black garlic juice and 50 wt% of deer antler essence.
착즙용 가열탱크의 상,하 온도를 유지하는 조절장치를 이용하여 100℃로 유지하면서 약액이 추출되도록 한다. The chemical solution is extracted while maintaining the temperature at 100°C using a control device that maintains the upper and lower temperatures of the heating tank for juice.
착즙가열기에서 달여낸 약액추출물을 20℃에서 방치하여 23시간 냉각시키면서 숙성시킨 후 여과시켜 최종 육류즙 약액추출물을 수득한다. The chemical extract decocted from the juice heater is left at 20°C, aged while cooling for 23 hours, and then filtered to obtain the final meat juice chemical extract.
[실시예 3][Example 3]
주재료로서 염소, 닭발, 붕어, 장어, 다슬기를 고압의 물에 세척한 후 건조시킨다. The main ingredients are goat, chicken feet, crucian carp, eel, and snailfish, which are washed in high-pressure water and then dried.
건조 후 가열시킨 다음 UV 살균을 실시한다. After drying and heating, UV sterilization is performed.
이후 주재료를 3mm 크기로 절단하여 제1 주재료를 수득한다. Afterwards, the main material is cut into 3 mm pieces to obtain the first main material.
이후 제1 부재료를 수득한다. 제1 부재료로서 대추, 생강, 당귀, 황기, 산사나무열매, 두충, 복분자열매, 천궁뿌리, 작약뿌리. 칡뿌리, 뽕나무가지, 결명자열매, 삽주뿌리, 감초뿌리, 헛개나무열매, 귤껍질, 숙지황, 계피, 오갈피나무, 복령, 사철쑥지상부, 홍화씨, 보리 씨앗, 검정콩을 세척한 후 파쇄하여 수득한다. Thereafter, the first auxiliary material is obtained. The first auxiliary ingredients are jujube, ginger, angelica root, astragalus, hawthorn fruit, eucalyptus, bokbunja fruit, Cheongung root, and peony root. It is obtained by washing and crushing kudzu root, mulberry branch, Cassia fruit, thrips root, licorice root, Hovenia tree fruit, tangerine peel, rehmannia root, cinnamon, eucalyptus tree, bokryeong, mugwort aerial parts, safflower seeds, barley seeds, and black beans.
이후 정제수와 제1 주재료, 제1 부재료를 착즙가열기에 투입한다. Afterwards, purified water, the first main ingredient, and the first auxiliary ingredient are put into the juice heater.
정제수 100중량부를 기준으로 하여 제1 주재료 80중량부, 제1 부재료 20중량부를 착즙가열기에 투입한 후 140℃로 16시간 끓여서 달여낸다. Based on 100 parts by weight of purified water, 80 parts by weight of the first main material and 20 parts by weight of the first auxiliary material are placed in a juice heater and boiled at 140°C for 16 hours to decoct.
이후 주재료 액상 80중량%와, 부재료 액상 20중량%를 가열탱크에 투입한 후 교반시켜 혼합하여 액상의 육류즙을 수득한 후 상기 착즙가열기에 투입하고 3시간 끓여 달인다. Afterwards, 80% by weight of the liquid main material and 20% by weight of the liquid auxiliary material are added to the heating tank, stirred and mixed to obtain liquid meat juice, and then placed in the juice heater and boiled for 3 hours.
이때 액상즙을 더 혼합시킨다. 액상즙은 제1 액상 70중량%와, 제2 액상 30중량%를 착즙가열기(100)의 착즙용 가열탱크(120)에 투입하고 2.5시간 끓여 달인다. At this time, mix more liquid juice. Liquid juice is made by putting 70% by weight of the first liquid and 30% by weight of the second liquid into the juice heating tank 120 of the juice heater 100 and boiling for 2.5 hours.
이때 벌나무즙 50wt%, 엉겅퀴즙 50wt%이 혼합된 제1 액상이 20중량부가 혼합된다. At this time, 20 parts by weight of the first liquid mixed with 50 wt% of bee juice and 50 wt% of thistle juice is mixed.
헛개열매즙 25wt%, 흑마늘즙 25wt%, 야관문즙 25wt%, 녹용진액 25wt%이 20중량부가 혼합된다. 20 parts by weight of 25 wt% Hovenia fruit juice, 25 wt% black garlic juice, 25 wt% Yagwanmun juice, and 25 wt% deer antler essence are mixed.
착즙용 가열탱크(120)의 상,하 온도를 유지하는 조절장치를 이용하여 100℃로 유지하면서 약액이 추출되도록 한다. The chemical solution is extracted while maintaining the temperature at 100°C using a control device that maintains the upper and lower temperatures of the juicing heating tank 120.
착즙가열기에서 달여낸 약액추출물을 20℃에서 방치하여 23시간 냉각시키면서 숙성시킨 후 여과시켜 최종 육류즙 약액추출물을 수득한다. The chemical extract decocted from the juice heater is left at 20°C, aged while cooling for 23 hours, and then filtered to obtain the final meat juice chemical extract.
실시예 1-3와 비교예의 육류즙 대한 관능평가를 실시하여 하기 표 1에 그 결과를 나타내었다. Sensory evaluation was conducted on the meat juice of Examples 1-3 and Comparative Examples, and the results are shown in Table 1 below.
비교예는 시중에서 판매중인 흑염소즙 제품을 선택하였다. For the comparative example, a commercially available black goat juice product was selected.
(대상자는 맛과 향미 평가에 대해 기본적인 훈련을 거친 패널 20명을 선정하여 9점 척도법에 따라 실시하였다.)(Twenty panelists who had undergone basic training in taste and flavor evaluation were selected as subjects and the test was conducted according to a 9-point scale.)
실시예 1 보다 주재료, 부재료를 다양하게 첨가한 실시예 3이 보다 맛있고, 향이 좋으며, 삼키기에도 용이하여 기호도가 높게 나타났음을 알 수 있다. It can be seen that Example 3, in which a variety of main and auxiliary ingredients were added compared to Example 1, was more delicious, had a better aroma, and was easier to swallow, resulting in a higher preference.
이상 첨부된 도면을 참조하여 본 발명의 실시예들을 더욱 상세하게 설명하였으나, 본 발명은 반드시 이러한 실시예로 국한되는 것은 아니고, 본 발명의 기술사상을 벗어나지 않는 범위 내에서 다양하게 변형 실시될 수 있다. 따라서, 본 발명에 개시된 실시예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 그러므로, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.Although embodiments of the present invention have been described in more detail with reference to the accompanying drawings, the present invention is not necessarily limited to these embodiments, and various modifications may be made without departing from the technical spirit of the present invention. . Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.
그러므로, 다른 구현들, 다른 실시예들 및 특허청구범위와 균등한 것들도 후술하는 청구범위의 범위에 속한다.Therefore, other implementations, other embodiments, and equivalents of the claims also fall within the scope of the following claims.
100 : 착즙가열기 120 : 가열탱크
140 : 순환부 161,162 : 상,하 온도측정기
200 : 재료저장부 220 : 몸체
240 : 배출구 260 : 재료수거환턱
262 : 여과망 100: juice heater 120: heating tank
140: circulation unit 161,162: upper and lower temperature gauges
200: material storage unit 220: body
240: outlet 260: material collection wheel
262: filter net
Claims (3)
b) 상기 세척된 제1 주재료를 건조 컨베이어벨트에 펼쳐서 이동하면서 상,하부에서 송풍시켜 건조되도록 하는 단계;
c) 상기 건조된 제1 주재료를 적외선 램프가 다수 배치된 가열기에 통과시키고, 제1 주재료의 표면에 적외선 복사열을 전달시켜 가열되도록 하여 익도록 하는 단계;
d) 상기 c)단계에서 수득된 가열된 제1 주재료를 UV조사기를 통과시켜 표면 살균을 실시하는 단계;
e) 상기 d)단계에서 표면 살균된 제1 주재료를 세절기에 넣고, 절단하여 제1 주재료를 수득하는 단계;
f) 대추, 생강, 당귀, 황기, 산사나무열매, 두충, 복분자열매, 천궁뿌리, 작약뿌리. 칡뿌리, 뽕나무가지, 결명자열매, 삽주뿌리, 감초뿌리, 헛개나무열매, 귤껍질, 숙지황, 계피, 오갈피나무, 복령, 사철쑥지상부, 홍화씨, 보리 씨앗, 검정콩으로 이루어진 그룹에서 선택된 어느 하나 또는 둘이상을 포함하는 제1 부재료를 세척기에 넣고 세척한 후 건조하고, 파쇄하여 제1 부재료를 수득하는 단계;
g) 상기 제1 주재료와 제1 부재료 및 정제수를 착즙가열기에 투입하고, 착즙가열기의 상,하 온도를 유지하는 조절장치를 이용하여 균일한 온도로 가열 상태를 유지하면서 약액이 추출되도록 하여 주재료와 부재료의 성분이 우러나와 정제수에 용해되도록 하는 달이는 단계;
h) 상기 달임단계에서 수득된 약액추출물을 용기에 저장한 후 18~22℃에서 방치하여 14~18시간 냉각시키면서 숙성되도록 하는 단계;
i) 상기 h)단계에서 수득된 숙성된 약액추출물을 여과기에서 여과시켜 입자를 제거하는 여과단계;
j) 상기 i)단계에서 수득된 약액추출물을 UV조사기를 통과시켜 2차 살균을 실시하여 육류즙을 제조하는 단계;
k) 상기 j)단계에서 살균된 육류즙을 다시 여과기에서 여과시켜 굵은 입자들을 제거하여 액상만 남도록 하여 육류즙을 수득한 후 내측 포장재에 넣어 밀봉 포장하는 단계;
ℓ) 상기 k)단계에서 포장된 내측 포장재를 외측 포장재에 넣어 밀봉 포장하는 단계;
를 포함하는 것을 특징으로 하는 육류즙 제조방법. a) After selecting the first main material containing one or two or more selected from the group consisting of goat, chicken feet, crucian carp, eel, and snail, place it in a washing machine, and spray washing water while passing through the conveyor belt in the washing machine to remove foreign substances on the surface. Washing as much as possible;
b) spreading the washed first main material on a drying conveyor belt and drying it by blowing air from the top and bottom while moving it;
c) passing the dried first main material through a heater equipped with a plurality of infrared lamps and transferring infrared radiant heat to the surface of the first main material to heat it and cook it;
d) performing surface sterilization of the heated first main material obtained in step c) by passing it through a UV irradiator;
e) placing the first main material surface-sterilized in step d) into a shredder and cutting it to obtain the first main material;
f) Jujube, ginger, angelica root, astragalus, hawthorn fruit, eucalyptus, bokbunja fruit, aspen root, peony root. One or two or more selected from the group consisting of arrowroot, mulberry branch, Cassia fruit, thrips root, licorice root, Hovenia fruit, tangerine peel, Rehmannia glutinosa, cinnamon, Eucalyptus tree, Bokryeong, mugwort aerial parts, safflower seeds, barley seeds, and black beans. Putting the first auxiliary material containing in a washing machine, washing it, drying, and crushing to obtain the first auxiliary material;
g) The first main material, the first auxiliary material, and purified water are put into the juice heater, and the chemical solution is extracted while maintaining heating at a uniform temperature using a control device that maintains the upper and lower temperatures of the juice heater. A boiling step to allow the ingredients of the auxiliary ingredients to come out and dissolve in purified water;
h) storing the chemical extract obtained in the decoction step in a container and leaving it at 18-22°C to ripen while cooling for 14-18 hours;
i) a filtration step of filtering the aged drug extract obtained in step h) through a filter to remove particles;
j) preparing meat juice by passing the chemical extract obtained in step i) through a UV irradiator to perform secondary sterilization;
k) filtering the meat juice sterilized in step j) again through a filter to remove coarse particles so that only the liquid remains, thereby obtaining meat juice, and sealing the meat juice by placing it in an inner packaging material;
ℓ) sealing packaging by placing the inner packaging material packaged in step k) into the outer packaging material;
A method for producing meat juice, comprising:
상기 g)단계에는 착즙용 가열탱크에 액상즙을 혼합하는 공정;이 포함되고,
상기 액상즙을 혼합하는 공정의 액상즙은, 제1 액상 60~80중량%와, 제2 액상 20~40중량%를 탱크에 투입한 후 교반시켜 혼합한 것이고,
상기 제1 액상은
도라지배즙, 호박즙, 흰민들레즙, 숙성칡즙, 벌나무즙, 엉겅퀴즙으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것이고,
상기 제2 액상은
헛개열매즙, 야관문즙, 흑마늘즙, 녹용진액으로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것을 특징으로 하는 육류즙 제조방법. According to clause 1,
Step g) includes a process of mixing liquid juice in a heating tank for juice,
The liquid juice in the step of mixing the liquid juice is mixed by adding 60 to 80% by weight of the first liquid and 20 to 40% by weight of the second liquid into a tank and stirring,
The first liquid phase is
It is selected from the group consisting of bellflower pear juice, pumpkin juice, white dandelion juice, aged arrowroot juice, bee tree juice, and thistle juice, or a mixture of two or more.
The second liquid is
A method for producing meat juice, characterized in that it is selected from the group consisting of Hovenia fruit juice, Yagwanmun juice, black garlic juice, and deer antler essence, or a mixture of two or more.
상기 f)단계의 제1 부재료에 추가하여 제2 부재료;가 더 혼합되고,
상기 제2 부재료는 배, 도라지, 산겨릅나무가지, 비수리, 건조수세미, 생강, 호박, 흰민들레, 엉겅퀴, 헛개나무열매로 이루어진 그룹에서 택일되거나 둘 이상을 혼합한 것이고,
상기 g)단계의 착즙가열기는
상부에 투입구를 갖는 덮개가 장착되고 내부에 공간이 형성되고 하부에 배출관이 형성되며, 하부 일측에는 회수관 연결구가 형성된 착즙용 가열탱크;
상기 회수관 연결구에 연결된 회수관과, 회수관에 장착된 펌프와, 펌프에 연결되어 착즙용 가열탱크의 상부측 인입관 연결구에 연결된 리턴관으로 구성되는 순환부;
상기 착즙용 가열탱크의 내측 상부와 하부에 각기 형성되어 온도를 측정하는 상,하 온도측정기;를 포함하고,
상기 가열탱크의 배출관에 연결되어 재료가 배출되어 저장되는 재료저장부;를 포함하고,
상기 재료저장부는 내부에 공간을 가지며 일측에는 상기 배출관과 연결되는 유입덕트가 형성된 몸체와, 상기 몸체의 하부판에 형성되는 배출구와, 상기 배출구의 상부에 장착된 여과망과, 상기 여과망을 감싸며 상기 몸체의 하부판의 내면에 돌출형성된 측벽으로 된 재료수거환턱을 포함하는 것을 특징으로 하는 육류즙 제조방법.
According to clause 1,
In addition to the first auxiliary material of step f), a second auxiliary material is further mixed,
The second auxiliary material is selected from the group consisting of pear, bellflower root, syringa branch, bisurigi, dried loofah, ginger, pumpkin, dandelion, thistle, and Hovenia tree fruit, or a mixture of two or more,
The juice heater in step g) is
A heating tank for juice equipped with a cover having an inlet at the top, a space formed inside, a discharge pipe formed at the bottom, and a recovery pipe connector formed at one side of the lower part;
A circulation unit consisting of a recovery pipe connected to the recovery pipe connector, a pump mounted on the recovery pipe, and a return pipe connected to the pump and connected to the inlet pipe connection port on the upper side of the heating tank for juice;
It includes upper and lower temperature gauges that are formed at the upper and lower parts of the juice heating tank to measure the temperature,
It includes a material storage unit connected to the discharge pipe of the heating tank to discharge and store the material,
The material storage unit includes a body having a space inside and an inflow duct connected to the discharge pipe on one side, an outlet formed in a lower plate of the body, a filter net mounted on an upper part of the outlet, and a body surrounding the filter net and forming an inflow duct connected to the discharge pipe. A method of producing meat juice, comprising a material collection jaw with a side wall protruding from the inner surface of the lower plate.
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KR20020006326A (en) * | 2000-07-12 | 2002-01-19 | 박윤자 | An invigorant containing eel and oriental medicines, and preparation method thereof |
KR101590503B1 (en) * | 2015-07-22 | 2016-02-01 | 권미선 | Method for preparing dried conger eel and dried conger eel prepared by the method |
KR101807667B1 (en) * | 2017-07-17 | 2018-01-18 | 조경록 | Method for producing black goat extracted beverage and beverage produced thereby |
KR20190141061A (en) * | 2018-06-13 | 2019-12-23 | 박용립 | Manufacturing method for eel extract mixture |
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Publication number | Priority date | Publication date | Assignee | Title |
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KR20020006326A (en) * | 2000-07-12 | 2002-01-19 | 박윤자 | An invigorant containing eel and oriental medicines, and preparation method thereof |
KR101590503B1 (en) * | 2015-07-22 | 2016-02-01 | 권미선 | Method for preparing dried conger eel and dried conger eel prepared by the method |
KR101807667B1 (en) * | 2017-07-17 | 2018-01-18 | 조경록 | Method for producing black goat extracted beverage and beverage produced thereby |
KR20190141061A (en) * | 2018-06-13 | 2019-12-23 | 박용립 | Manufacturing method for eel extract mixture |
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