KR102626575B1 - Method for producing black goat extracted beverage - Google Patents

Abstract

The present invention relates to a method for producing black goat double-boiled extract.
The method for producing black goat double boiler extract of the present invention is to prepare black goat meat bones and purified water, mix the black goat meat bones and purified water at a weight ratio of 25.8:74.2, put them in a double boiler, and then boil them at a temperature of 90 to 110°C for 12 hours, then dissolve the solids. A first boiling step of filtering and producing a primary extract; 78.9% by weight of the primary extract, 1.75% by weight of Angelica root, 1.75% by weight of Astragalus, 1.7% by weight of a mixture of 1:1 root and stem, 1.7% by weight of Bokryeong sclerotia, and 1.7% by weight of licorice. , 1.7% by weight of Cheongung mixture, which is a 1:1 weight ratio of Cheongung root and stem, 1.7% by weight of peony root, 1.7% by weight of ginger, 1.7% by weight of jujube, 1.2% by weight of hawthorn fruit, 1.2% by weight of Gyenaegeum, wolfberry. Mix 1.2% by weight of tree fruit, 0.8% by weight of processed Rehmannia glutinosa roots, 0.8% by weight of Longan Hut seed bark, and 0.5% by weight of cinnamon mixture mixed with cinnamon stems and bark in a weight ratio of 1:1, then place in a double boiler and simmer for 6 hours. A secondary bath step of preparing a secondary extract by filtering out solids after bathing at a temperature of 90 to 110°C; A sterilization step of producing an extract by sterilizing the secondary extract at high temperature; It includes a packaging step of cooling the sterilized secondary extract and then packaging it.
According to the present invention, it is possible to manufacture extract by using herbal medicine as the main additive and to increase preference by minimizing the fishy smell and herbal medicine odor by accurately controlling the ratio. In addition, by processing Gye Naegeum, it is possible to improve digestion and reduce the fishy smell, further increasing the palatability.

Description

Method for producing black goat extracted beverage}

The present invention relates to a method for producing black goat double-boiled extract, which reduces the unique fishy smell of black goat and increases preference.

Black goat is said to protect the ocean, improve weakness, and act as a tonic herbal medicine in the herb class. It is said to clear the head, fight off fatigue and cold, support the functioning of the stomach, and relax the mind. do.

Black goat is known to be a good food for not only pregnant women but also children as it has a low fat content and a lot of protein, calcium, and iron.

Accordingly, the consumption of black goat milk and cheese made from black goat milk as a health food is increasing every year, not only in Korea but also in Western countries such as the United States and Europe. In Korea, it is widely used in the form of black goat steamed meat, black goat bulgogi, and grilled black goat loin.

As above, black goat has been used as a health food through experience over a long period of time, both in the East and the West.

Black goat is a 3-low and 4-high food. Goat meat warms the inside, nourishes the internal organs, increases energy, stabilizes the heart, stops startling, and goat's milk compensates for coldness and hunger.

Additionally, the goat's lungs protect the lungs and stop coughing.

Goat kidneys compensate for kidney weakness and increase water purity. The gallbladder controls blindness and brightens the eyes.

It is a medicinal animal known to have horns to relieve postpartum pain and wind headaches, and bone marrow to treat yang deficiency.

If you look at the main ingredients of black goat, the calcium required for the human body is about 10 times more than that of cows, pigs, and chickens, and in particular, it contains 45mg (per 100g) of tocopherol (vitamin E).

In addition, the fat content of native black goat is half that of beef, and it is especially rich in vitamin B as well as vitamin E (tocopherol: excellent anti-aging effect), which prevents infertility and cellular aging, making it essential for health in old age.

This black chlorine has been provided to consumers in the form of extract, but when the essence is manufactured with only black chlorine, it has a strong foul odor and is undesirable.

Accordingly, it has been manufactured by adding various medicinal ingredients that are beneficial to the body and eliminate the fishy smell.

Looking at related literature, "Method for producing black goat essence drink and black goat essence drink manufactured thereby" (Korean Patent Publication No. 10-1807667, Patent Document 1) describes extracting the essence by adding water to black goat carcass and heating it, A technology has been disclosed that extracts vegetable essence by mixing various medicinal ingredients, then mixes fish collagen powder, tapioca, fruit, black goat essence, and vegetable essence and then heat-concentrates them.

In Patent Document 1, as the by-product of removing the meat part of the black goat was used, it had a strong fishy smell, so not only did a large amount of various medicinal materials be added, but also fish collagen powder or fruit powder was added to control the smell.

However, when using fruit, the beverage becomes sweeter and the shelf life is shortened.

In addition, in the case of black goat essence sold on the market, products containing few auxiliary ingredients are made by decocting only jujube and ginger, and in many cases, angelica root, astragalus, peony, dermal root, kudzu root, sage root, jujube, licorice, broiler, astragalus, hawthorn, Rehmannia glutinosa, etc. are also added.

In addition, low-temperature extracted products containing onions, tomatoes, cabbage, broccoli, Schisandra chinensis extract, and black garlic are also sold.

In other words, the black goat extracts sold on the market can be broadly classified into products with minimal additives, products whose additives are mainly herbal medicine, and products whose additives are mainly vegetables.

In the case of products where the additives are mainly herbal medicines, the goal is to improve the health of the drinker, so there is a problem that people who have a taste for both the fishy smell of black goat and the smell of medicinal herbs decrease in preference.

In addition, people with poor digestive function may have difficulty digesting black goat extract and feel gassed when taking black goat extract, so they use hawthorn fruit or ginseng to strengthen digestive function, but the content cannot be easily controlled. Not only does it interfere with digestion, but there is also the problem of the fishy smell due to the fishy smell becoming bigger.

KR 10-1807667 (2017.12.05)

The present invention is intended to solve the problems arising from the above-described prior art. The purpose of the present invention is to manufacture extracts using herbal medicines as main additives and to increase preference by minimizing the fishy smell and herbal medicine odor through accurate ratio control.

In addition, by processing the gyenaegeum, it is intended to facilitate digestion while reducing the fishy smell to further increase palatability.

In order to solve the above-mentioned problems, the method for producing black goat double boiler extract of the present invention prepares black goat meat bones and purified water, mixes the black goat meat bones and purified water at a weight ratio of 25.8:74.2, puts them in a double boiler, and heats at 90 to 110°C for 12 hours. A first bath step of preparing a primary extract by filtering the solids after boiling at a temperature of; 78.9% by weight of the primary extract, 1.75% by weight of Angelica root, 1.75% by weight of Astragalus, 1.7% by weight of a mixture of 1:1 root and stem, 1.7% by weight of Bokryeong sclerotia, and 1.7% by weight of licorice. , 1.7% by weight of Cheongung mixture, which is a 1:1 weight ratio of Cheongung root and stem, 1.7% by weight of peony root, 1.7% by weight of ginger, 1.7% by weight of jujube, 1.2% by weight of hawthorn fruit, 1.2% by weight of Gyenaegeum, wolfberry. Mix 1.2% by weight of tree fruit, 0.8% by weight of processed Rehmannia glutinosa roots, 0.8% by weight of Longan Hut seed bark, and 0.5% by weight of cinnamon mixture mixed with cinnamon stems and bark in a weight ratio of 1:1, then place in a double boiler and simmer for 6 hours. A secondary bath step of preparing a secondary extract by filtering out solids after bathing at a temperature of 90 to 110°C; A sterilization step of producing an extract by sterilizing the secondary extract at high temperature; It includes a packaging step of cooling the sterilized secondary extract and then packaging it.

In the above-described configuration, between the first and second bath steps, a blanching step of mixing the leaves of P. fir tree with water, boiling them, and then separating the solids to obtain a first liquid phase; A primary immersion step of adding Poribaengi leaves and Manchurian leaves to the primary liquid phase, immersing them at room temperature for 120 minutes, and separating the solids to obtain a secondary liquid phase; A fermentation step of producing a fermented broth by fermenting the secondary liquid phase at low temperature for 36 to 48 hours; A secondary immersion step of removing and preparing the inner layer of chicken gizzard, immersing it in the fermentation liquid, and leaving it at room temperature for 5 to 6 hours; A drying step of manufacturing chicken gizzard by taking out the chicken gizzard after completing the second immersion step and drying it is characterized in that it is further progressed.

At this time, the blanching step is characterized by mixing the leaves and water of the L. fir tree at a weight ratio of 1:8 to 10 and blanching them at a temperature of 55 to 70°C.

In addition, the first immersion step is characterized by mixing and immersing the first liquid phase, Poribangi leaves, and Gamancho leaves at a weight ratio of 10:3:1.

In addition, the second immersion step is characterized in that the chicken gizzard inner membrane and the fermentation broth are mixed and immersed at a weight ratio of 1:5 to 6.

According to the present invention, it is possible to manufacture extract by using herbal medicine as the main additive and to increase preference by minimizing the fishy smell and herbal medicine odor by accurately controlling the ratio.

In addition, by processing Gye Naegeum, it is possible to improve digestion and reduce the fishy smell, further increasing the palatability.

Hereinafter, the method for producing black goat double-boiled extract of the present invention will be described in detail.

1. First double boiling step

Slaughter, process and wash black goats to prepare black goat meat and bones with blood removed, prepare purified water, mix black goat meat and purified water at a weight ratio of 25.8:74.2, put it in a double boiler, and boil at 90 to 110°C for 12 hours. After boiling at high temperature, the solids are filtered out to prepare the primary extract.

2. Second double boiling stage

78.9% by weight of the primary extract, 1.75% by weight of Angelica root, 1.75% by weight of Astragalus, 1.7% by weight of a mixture of 1:1 root and stem, 1.7% by weight of Bokryeong sclerotia, and 1.7% by weight of licorice. , 1.7% by weight of Cheongung mixture, which is a 1:1 weight ratio of Cheongung root and stem, 1.7% by weight of peony root, 1.7% by weight of ginger, 1.7% by weight of jujube, 1.2% by weight of hawthorn fruit, 1.2% by weight of Gyenaegeum, wolfberry. Mix 1.2% by weight of tree fruit, 0.8% by weight of processed Rehmannia glutinosa roots, 0.8% by weight of Longan Hut seed bark, and 0.5% by weight of cinnamon mixture mixed with cinnamon stems and bark in a weight ratio of 1:1, then place in a double boiler and simmer for 6 hours. After boiling at a temperature of 90 to 110°C, the solids are filtered out to prepare a secondary extract.

Angelica root, astragalus, root of thrips (Baekchul), mycorrhizal root (Baekbokryeong), licorice, cheongung, peony, ginger, jujube, goji berry fruit, processed root of Rehmannia glutinosa (Rehmannia glutinosa), and cinnamon mixture are raw materials frequently used in the preparation of conventional herbal medicine. am.

Angelica root is known to have the effect of relieving stagnant blood and aiding blood circulation.

However, angelica root has a very strong scent, so if it is included in excessive amounts, it may cause reluctance to eat.

Astragalus is known to have the effect of improving the constitution of weak people, and herbal medicines are manufactured by including it in almost similar proportions to angelica root.

The root of the spatula (Baekchul) is made by removing the rhizome or pericarp of the spatula and is known to strengthen the stomach and help digestion.

Bokyeong sclerotia also plays a role in expelling unnecessary moisture or moisture from the body. It is mainly used to control and excrete moisture when there is edema accompanying urinary abnormalities. It has a slightly sweet and light taste and can be used in combination with various herbal medicines. It is often used.

Licorice promotes digestion and is a frequently used raw material when combining herbal medicines. Cheongung also helps in the combination of medicinal ingredients and reduces the bitter taste and toxicity of herbal medicines, so it is a raw material mainly used when combining herbal medicines.

Ginger and jujube enhance the flavor of herbal medicine and reduce the fishy taste.

On the other hand, hawthorn fruit and Gyenaegeum help with digestion when eating meat, goji berry fruit plays a role in adsorbing and excreting fat, and Rehmannia glutinosa processed root replenishes insufficient blood and strengthens muscles and bones. It is an ingredient included in almost all herbal medicine.

In addition, Yongan Hut seed bark (Yongan yuk) refers to the arils of the longan tree of the Aralia family, which enhances the sweet taste, and the cinnamon mixture plays a role in controlling the fishy smell with its unique scent.

The above raw materials were mixed in almost the same ratio when mixing traditional herbal medicine, and the taste and aroma were adjusted by adding or subtracting licorice or cinnamon mixture.

Meanwhile, hawthorn fruit is used to improve digestive function and enhance the effect of herbal medicine by consuming it, but there is a limit to the amount of use because excessive use promotes gastric acid secretion.

Accordingly, by using an appropriate amount of Gyenaegeum, the shortcomings of the hawthorn fruit can be filled.

Gyenaegeum is an herbal medicine made by drying the inner skin of chicken gizzards and is used to relieve blockages in the body.

This type of gyenaegeum has a bitter aftertaste and a fishy taste and smell.

As mentioned above, if the herbal medicine raw materials are mixed and used in similar ratios, the smell and taste are fishy, and heartburn occurs during bowel movements.

In the present invention, the medicinal ingredients are divided into three groups, and Angelica root, Astragalus root, thrips mixture, Bokryeong sclerotia, licorice root, Cheongung mixture, peony root, ginger, and jujube are mixed in large quantities, and Rehmannia glutinosa processed root and Yongan Hut seed are mixed together in large quantities. A small amount of the cinnamon and cinnamon mixture was mixed, and hawthorn fruit, goldenrod, and goji berry fruit were mixed by weight to reduce the fishy smell and greasy taste unique to black goat, as well as the smell and taste of herbal medicine.

Specifically, among the mixture of angelica root and cinnamon, which have the property of catching odors, angelica root was included in a large amount of the mixture, and the cinnamon mixture was included in a small amount of the mixture, thereby reducing the fishy smell of black goat without having a strong medicinal scent.

In addition, as raw materials to strengthen the digestive function, hawthorn fruit and Gyenaegeum were included in equal proportions in the weight mixture, controlling the increase in fishy odor and taste caused by the use of Gyenaegeum to ensure good digestion and absorption. .

3. Sterilization step

The extract is prepared by sterilizing the secondary extract at high temperature.

4. Packaging stage

The sterilized secondary extract is cooled and then packaged in a pouch, etc.

In the above configuration, by processing the gyenaegeum, digestion can be facilitated and the fishy smell can be reduced to further increase the preference.

The applicant put the young leaves of the Chinese fir tree in water and heated them to use as a side dish. In the remaining water, he soaked the leaves of the prickly pear tree and the leaves of the columbine root, which were also prepared to be used as vegetables, and left them without heat treatment. When I soaked the chicken gizzards I had prepared for cooking in this water and cooked them, I found that they were easily digested and had less fishy smell.

Accordingly, as a result of research into the processing of Gyenaegeum for use as an herbal medicine, the following process was developed. According to the process below, when Gyenaegeum is used to manufacture black goat extract, it is easily digested and has less fishy taste and odor. Lose.

On the other hand, the eucalyptus tree used as a raw material in the process below refers to a broad-leaved shrub belonging to the genus Euphorbiaceae and euphorbia genus.

The leaves of the linden fir tree contain serurinin and are known to have a bitter and spicy taste. The young shoots were boiled and eaten as a seasoned vegetable.

Meanwhile, Poribaengi is a biennial herb of the Aster family and is also called Hwanggachae, Pakchogari, etc.

Poribangi is known to contain large amounts of inulin and sesquiterpene.

As a medicinal herb, the dried whole plant and roots are used to treat various inflammatory diseases, and it is also edible as a vegetable, but it is known to have no special scent or taste.

In addition, Gamancho is a grass commonly found on the roadside and is known to have a detoxifying function such as removing toxins from the body, and is known to have a neutral nature and no special odor.

The gyenaegeum processing process consists of a blanching step, a first soaking step, a fermentation step, a second soaking step, and a drying step, and is included between the first and second double boiling steps.

In the blanching step, the leaves of the Chinese fir tree are mixed with water, then the solids are separated to obtain the first liquid phase.

At this time, in the blanching step, it is preferable to mix the leaves and water of the Chinese fern tree at a weight ratio of 1:8 to 10 and blanch them at a temperature of 55 to 70°C.

The first immersion step consists of adding Poribaengi leaves and Manchurian leaves to the first liquid phase, immersing them at room temperature for 120 minutes, and separating the solids to obtain a second liquid phase.

At this time, it is preferable to mix and immerse the primary liquid phase, Poribaengi leaves, and Gamancho leaves at a weight ratio of 10:3:1.

In addition, the fermentation step consists of producing a fermented broth by fermenting the secondary liquid at low temperature for 36 to 48 hours, and the secondary immersion step is prepared by removing the inner layer of the chicken gizzard, immersed in the fermentation broth, and then fermented for 5 to 6 hours at room temperature. It consists of keeping it in place for some time.

In the second immersion step, it is preferable to mix and immerse the chicken gizzard inner membrane and the fermentation broth at a weight ratio of 1:5 to 6.

In addition, the drying step consists of taking out the chicken gizzard after completing the secondary immersion step and drying it to produce chicken gold.

Hereinafter, embodiments of the present invention will be described.

One black goat was slaughtered, processed and washed to prepare black goat meat and bones from which blood was removed, purified water was prepared, and black goat meat and bones and purified water were mixed at a weight ratio of 25.8:74.2.

The mixture was then placed in a double boiler and boiled at a temperature of 100°C for 12 hours, and then the solids were filtered out to prepare a primary extract.

Angelica root, astragalus, thrips root and stem mixed at a weight ratio of 1:1 (Baekchul), Bokryeong sclerotia (Baekbokryeong), licorice, Cheongung root and stem mixed at a weight ratio of 1:1, Cheongung mixture, peony Root, ginger, jujube, hawthorn fruit, Gynaegeum, Goji berry fruit, Rehmannia glutinosa processed root (Rich Rehmannia glutinosa), Longan Hut seed bark (Yongan yuk), Cinnamon stem and bark mixed in a weight ratio of 1:1 (Cinnamon mixture (broiler) ) was prepared and mixed with the primary extract in the formulation shown in Table 1 below.

number Ingredient name Content (by weight) note One Black goat extract 78.9% 2 Angelica Root 1.75% 3 Astragalus 1.75% 4 rhizome 1.7% Baekchul 5 Bokryeong bacteria nucleus 1.7% Baekbokryeong 6 licorice 1.7% 7 Cheongung rhizome 1.7% 8 peony root 1.7% 9 ginger 1.7% 10 jujube 1.7% 11 hawthorn fruit 1.2% 12 account deposit 1.2% 13 Goji berry fruit 1.2% 14 Rehmannia glutinosa processed roots 0.8% Rehmannia glutinosa 15 Longan Hut seed shell 0.8% Yongan meat 16 cinnamon stem bark 0.5% broiler

In addition, the mixture was placed in a double boiler and then boiled at a temperature of 100°C for 6 hours, and then the solids were filtered out to prepare a secondary extract.

Next, the secondary extract was sterilized at high temperature to prepare an extract, and the sterilized secondary extract was cooled and packaged in a packaging machine in units of 100 ml.

After collecting the young leaves of the Japanese apricot tree, the leaves and water were mixed at a weight ratio of 1:9, boiled at a temperature of 65°C for 90 seconds, and the solids were separated to obtain the primary liquid phase.

After collecting and preparing the young leaves of Poribaengi and Gamancho, the primary liquid, Poribangi leaves, and Gamancho leaves were weighed at a weight ratio of 10:3:1 and placed in a container. Then, they were soaked at room temperature for 120 minutes and the solids were separated. A secondary liquid phase was obtained.

In addition, the secondary liquid phase was placed in a refrigerator set at 3°C and fermented for 48 hours to prepare a fermented broth.

Separately, chicken gizzard was prepared and the inner membrane was removed, and the inner membrane and fermentation broth were mixed at a weight ratio of 1:5 and left at room temperature for 6 hours. Only the chicken gizzard inner membrane was taken out and dried in a dryer to prepare processed chicken gizzard.

In addition, the same procedure as Example 1 was carried out, but instead of system gold, processed system gold was used as a raw material.

Proceed in the same manner as in Example 2, except that the young shoots of Chinese cypress and water were mixed and blanched at a ratio of 1:7.

Proceed in the same manner as Example 2, but young shoots of Chinese linden and water were mixed and blanched at a ratio of 1:11.

Proceed in the same manner as in Example 2, except that when blanching the leaves of L. fir tree, they were blanched at a temperature of 50°C.

Proceed in the same manner as in Example 2, except that when blanching the leaves of L. fir tree, they were blanched at a temperature of 75°C.

Proceed in the same manner as in Example 2, but when preparing the secondary liquid, the primary liquid, Poribaengi leaves, and Gamancho leaves were mixed and immersed in a ratio of 10:3:2.

Proceed in the same manner as in Example 2, but when preparing the secondary liquid, the primary liquid, Poribaengi leaves, and Gamancho leaves were mixed and immersed in a ratio of 10:4:1.

The same procedure as in Example 2 was carried out, except that the inner membrane of the chicken gizzard and the fermentation liquid were mixed and immersed in a weight ratio of 1:4.

The procedure was the same as in Example 2, but the inner layer of chicken gizzard and the fermentation liquid were mixed and immersed at a weight ratio of 1:7.

Hereinafter, the preparation of comparative examples for comparison with the above examples will be described.

<Comparative Examples 1 to 8>

Comparative Examples 1 to 4 were prepared in the same manner as in Example 1, but with different combinations of secondary extracts (based on weight percent) as shown in Table 2 below.

number Comparative Example 1 Comparative example 2 Comparative Example 3 Comparative example 4 One remaining amount remaining amount remaining amount remaining amount 2 1.75 1.75 1.25 2.25 3 1.75 1.75 1.75 1.75 4 1.7 1.7 1.7 1.7 5 1.7 1.7 1.7 1.7 6 1.7 1.7 1.7 1.7 7 1.7 1.7 1.7 1.7 8 1.7 1.7 1.7 1.7 9 1.7 1.7 1.7 1.7 10 1.7 1.7 1.7 1.7 11 1.7 0.7 1.2 1.2 12 0.7 1.7 1.2 1.2 13 1.2 1.2 1.2 1.2 14 0.8 0.8 0.8 0.8 15 0.8 0.8 0.8 0.8 16 0.5 0.5 1.0 0.0

<Raw material name>

1: Black goat extract, 2: Angelica root, 3: Astragalus, 4: Rhizome rhizome, 5: Bokryeong sclerotia, 6: Licorice, 7: Cheongung rhizome, 8: Peony root, 9: Ginger, 10: Jujube, 11 : Hawthorn fruit, 12: Gynaegeum, 13: Goji berry fruit, 14: Rehmannia glutinosa processed root, 15: Yongan Hut seed bark, 16: Cinnamon stem bark

Hereinafter, experiments using examples and comparative examples will be described.

<Experimental Example 1> Sensory experiment 1 (non-preferred odor)

In the sensory test, the manufactured Examples and Comparative Examples were classified into non-preferred odors (fishy odor, herbal odor, and other non-preferred odors) and were evaluated using a 9-point rating method.

Considering age and gender, a total of 60 adult men and women in their teens to 60s, 10 from each age group, were selected and evaluated.

The experimental results are shown in Table 3 below.

division Fishy smell herbal medicine smell Other non-preferred outliers Example 1 2.3 3.5 3.2 Example 2 0.5 1.2 1.1 Example 3 2.4 3.3 3.3 Example 4 2.3 2.8 3.6 Example 5 1.9 3.1 3.5 Example 6 2.1 2.8 3.2 Example 7 2.5 3.4 3.5 Example 8 2.4 3.6 4.1 Example 9 1.8 3.5 3.5 Example 10 2.1 2.9 3.7 Comparative Example 1 5.6 6.6 3.3 Comparative example 2 8.7 7.2 3.2 Comparative Example 3 5.5 7.8 5.6 Comparative example 4 5.2 8.5 5.3

* Sensory test values (9: very little, 0: severe)

According to the results in Table 3, the Examples showed less overall fishy and herbal medicine odor than the Comparative Examples.

Among the examples, Example 2 appeared the least, and also appeared to have fewer other undesirable odors due to the use of processed account money.

<Experimental Example 2> Sensory experiment 2 (non-preferred taste)

In the sensory test, the prepared Examples and Comparative Examples were classified into non-preferred tastes (fishy, bitter, sour) and evaluated using a 9-point rating method.

Considering age and gender, a total of 60 adult men and women in their teens to 60s, 10 from each age group, were selected and evaluated.

The experimental results are shown in Table 4 below.

division Fishy taste bitter Sour taste Example 1 1.5 1.4 1.1 Example 2 0.7 1.1 0.6 Example 3 2.1 1.6 1.2 Example 4 1.6 1.8 2.1 Example 5 2.3 1.9 2.3 Example 6 3.2 2.1 3.3 Example 7 3.3 2.2 2.5 Example 8 2.4 1.8 3.2 Example 9 2.3 1.8 2.1 Example 10 2.1 1.7 3.7 Comparative Example 1 7.8 6.7 7.7 Comparative example 2 7.7 7.6 6.5 Comparative Example 3 7.6 7.4 6.6 Comparative example 4 6.5 8.6 6.8

* Sensory test values (9: very little, 0: severe)

According to the results in Table 4, the Examples showed less overall undesirable fishy, bitter, and sour taste compared to the Comparative Examples.

<Experimental Example 3> Sensory Experiment 3 (Taste and Aroma)

Sensory tests were conducted on the prepared Examples and Comparative Examples by dividing them into taste and aroma and evaluating them using a 9-point rating method.

Considering age and gender, a total of 60 adult men and women in their teens to 60s, 10 from each age group, were selected and evaluated.

The experimental results are shown in Table 5 below.

division taste incense Example 1 7.1 6.9 Example 2 7.9 8.3 Example 3 6.6 6.6 Example 4 7.0 6.3 Example 5 6.3 7.2 Example 6 7.1 7.1 Example 7 6.5 6.8 Example 8 6.6 6.7 Example 9 6.3 7.2 Example 10 7.0 6.8 Comparative Example 1 4.3 2.5 Comparative example 2 3.7 2.4 Comparative Example 3 4.1 2.6 Comparative example 4 3.3 3.2

* Sensory test values (9: good taste, good scent, 0: bad taste, bad scent)

Based on the results in Table 5, the Examples were found to have superior overall taste and aroma compared to the Comparative Examples.

<Experimental Example 4> Sensory Experiment 4 (Digestive Disorder Symptoms)

In the sensory test, the Examples and Comparative Examples were administered twice a day before breakfast and just before going to bed for 30 days, and the occurrence of digestive disorder symptoms (heartburn, abdominal distension, indigestion) was evaluated.

Symptoms of indigestion were measured once if the user experienced the symptom even once within the period of taking the drug, with the maximum value being '60'.

The measurer randomly selected 140 adult men and women in their 40s to 60s, 10 for each example and comparative example, and had them take the medication.

The experimental results are shown in Table 6 below.

division water brash abdominal distension Indigestion Example 1 0 0 0 Example 2 0 0 0 Example 3 0 One 0 Example 4 0 0 0 Example 5 0 0 0 Example 6 0 0 One Example 7 0 0 0 Example 8 0 One 0 Example 9 0 0 0 Example 10 0 0 0 Comparative Example 1 3 One One Comparative example 2 One 2 0 Comparative Example 3 One One 0 Comparative example 4 One 0 One

As shown in Table 6, in the Examples and Comparative Examples according to the present invention, almost no heartburn occurred even when taken on an empty stomach. However, in the Comparative Examples, Comparative Example 1 had a total of 5, Comparative Example 2 had a total of 3, and Comparative Example 3. In the case of 4, digestive problems were found to occur a total of 2 times.

Therefore, it was confirmed that the embodiment according to the present invention allows digestion to proceed more smoothly.

Claims (5)

In the method of manufacturing black goat double boiling extract,
After preparing black goat meat bones and purified water, the black goat meat bones and purified water are mixed at a weight ratio of 25.8:74.2, placed in a double boiler, and then double boiled at a temperature of 90 to 110°C for 12 hours, then filtered out the solids to prepare the primary extract. Chajungtang stage and;
78.9% by weight of the primary extract, 1.75% by weight of Angelica root, 1.75% by weight of Astragalus, 1.7% by weight of a mixture of 1:1 root and stem, 1.7% by weight of Bokryeong sclerotia, and 1.7% by weight of licorice. , 1.7% by weight of Cheongung mixture, which is a 1:1 weight ratio of Cheongung root and stem, 1.7% by weight of peony root, 1.7% by weight of ginger, 1.7% by weight of jujube, 1.2% by weight of hawthorn fruit, 1.2% by weight of Gyenaegeum, wolfberry. Mix 1.2% by weight of tree fruit, 0.8% by weight of processed Rehmannia glutinosa roots, 0.8% by weight of Longan Hut seed bark, and 0.5% by weight of cinnamon mixture mixed with cinnamon stems and bark in a weight ratio of 1:1, then place in a double boiler and simmer for 6 hours. A secondary bath step of preparing a secondary extract by filtering out solids after bathing at a temperature of 90 to 110°C;
A sterilization step of producing an extract by sterilizing the secondary extract at high temperature;
Consists of a packaging step of cooling the sterilized secondary extract and then packaging it,
How to make black goat double boil extract.
According to clause 1,
Between the first and second bath steps,
A blanching step of mixing the leaves of the L. fir tree with water and then separating the solids to obtain the first liquid phase;
A primary immersion step of adding Poribaengi leaves and Manchurian leaves to the primary liquid phase, immersing them at room temperature for 120 minutes, and separating the solids to obtain a secondary liquid phase;
A fermentation step of producing a fermented broth by fermenting the secondary liquid phase at low temperature for 36 to 48 hours;
A secondary immersion step of removing and preparing the inner layer of chicken gizzard, immersing it in the fermentation liquid, and leaving it at room temperature for 5 to 6 hours;
Characterized in that a drying step of producing chicken gizzard by taking out the chicken gizzard after completing the secondary immersion step and drying it,
How to make black goat double boil extract.
According to clause 2,
In the blanching step, the leaves and water of the Chinese fir tree are mixed at a weight ratio of 1:8 to 10,
Characterized by blanching at a temperature of 55 to 70℃,
How to make black goat double boil extract.
According to clause 3,
The first immersion step is
Characterized by mixing and immersing the primary liquid, Poribaengi leaves, and Gamancho leaves in a weight ratio of 10:3:1,
How to make black goat double boil extract.
According to clause 4,
The second immersion step is characterized in that the inner membrane of the chicken gizzard and the fermentation broth are mixed and immersed at a weight ratio of 1:5 to 6,
How to make black goat double boil extract.