KR102626575B1 - Method for producing black goat extracted beverage - Google Patents
Method for producing black goat extracted beverage Download PDFInfo
- Publication number
- KR102626575B1 KR102626575B1 KR1020210105049A KR20210105049A KR102626575B1 KR 102626575 B1 KR102626575 B1 KR 102626575B1 KR 1020210105049 A KR1020210105049 A KR 1020210105049A KR 20210105049 A KR20210105049 A KR 20210105049A KR 102626575 B1 KR102626575 B1 KR 102626575B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- extract
- black goat
- root
- double
- Prior art date
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Classifications
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
본 발명은 흑염소 중탕 엑기스 제조 방법에 관한 것이다.
본 발명의 흑염소 중탕 엑기스 제조 방법은, 흑염소 육골과 정제수를 준비한 후 흑염소육골과 정제수를 25.8 : 74.2의 중량비로 혼합한 후 중탕기에 투입한 다음 12시간 동안 90 ~ 110℃의 온도로 중탕한 후 고형물을 걸러내어 1차추출액을 제조하는 1차중탕단계와; 상기 1차추출액 78.9 중량%와, 참당귀 뿌리 1.75중량%, 황기 1.75 중량%, 삽주 뿌리와 줄기를 1:1의 중량비로 혼합한 삽주혼합물 1.7중량%, 복령균핵 1.7중량%, 감초 1.7중량%, 천궁 뿌리와 줄기를 1:1의 중량비로 혼합한 천궁혼합물 1.7중량%, 작약 뿌리 1.7중량%, 생강 1.7중량%, 대추 1.7중량%, 산사나무 열매 1.2중량%, 계내금 1.2 중량%, 구기자 나무 열매 1.2중량%, 지황포제 가공 뿌리 0.8중량%, 용안헛씨 껍질 0.8 중량%, 계피 줄기와 껍질을 1:1의 중량비로 혼합한 계피혼합물 0.5중량%를 혼합한 다음 중탕기에 넣은 다음 6시간 동안 90 ~ 110℃의 온도로 중탕한 후 고형물을 걸러내어 2차추출액을 제조하는 2차중탕단계와; 상기 2차추출액을 고온으로 살균 처리하여 엑기스를 제조하는 살균단계와; 상기 살균 처리된 2차추출액을 냉각한 후 포장하는 포장단계;를 포함하여 구성된다.
본 발명에 의해, 한약재를 주요 첨가재로 활용하여 엑기스를 제조하되 정확한 비율 조절을 통해 비린내 및 한약재 냄새를 최소화하여 기호도를 높여줄 수 있게 된다. 더불어, 계내금을 가공 처리함으로써 소화가 원할히 이루어지면서도 비린내를 줄여 기호도를 가일층 높여줄 수 있게 된다.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
본 발명은 흑염소 중탕 엑기스 제조 방법에 관한 것으로, 흑염소 특유의 비린내를 줄여 기호도를 높일 수 있도록 한, 흑염소 중탕 엑기스 제조 방법에 관한 것이다.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.
흑염소(black goat)는 본초강목(本草綱目)에 원양을 보하며, 허약을 낫게 하고 강정보약이 된다고 소개되고 있으며, 머리를 맑게 하고 피로와 추위를 물리치며 위장의 작용을 보하고 마음을 편안하게 한다고 한다.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.
흑염소는 지방질 함량이 적고, 단백질, 칼슘 및 철분이 많이 들어있어 임산부 뿐만 아니라 어린이에게도 좋은 식품으로 알려져 있다. 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.
이에 따라, 우리나라에서 뿐만 아니라 미국, 유럽등의 서양에서도 마찬가지로 흑염소유, 흑염소유로 만든 치즈가 건강식품으로 그 소비가 매년 늘고 있으며, 우리나라에서는 흑염소 증탕, 흑염소 불고기, 흑염소로스구이 형태로 널리 이용되고 있다. 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.
위에서와 같이, 동서양을 막론하고 오랜 기간을 통하여 경험으로 흑염소가 건강식품으로 사용되고 있다.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.
흑염소는 3저(低) 4고(高) 식품이다. 염소고기는 속을 덥게 하고 내장을 보하고 기를 늘리고 심장을 안정시키고 놀라는 것을 그치며 염소의 젖은 한랭과 허핍을 보한다. 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.
또한 염소의 허파는 폐를 보하고, 기침을 그친다.Additionally, the goat's lungs protect the lungs and stop coughing.
염소의 콩팥은 신기허약을 보하고, 정수를 늘린다. 쓸개는 청맹을 다스리고 눈을 밝게 한다. Goat kidneys compensate for kidney weakness and increase water purity. The gallbladder controls blindness and brightens the eyes.
뿔은 산후통, 풍두통을 없애고, 골수는 양기부족을 치료한다고 알려진 약용동물이다.It is a medicinal animal known to have horns to relieve postpartum pain and wind headaches, and bone marrow to treat yang deficiency.
흑염소의 주요성분을 알아보면 인체에 필요한 칼슘이 소, 돼지, 닭에 비해 약 10배 이상이나 되며 특히 토코페롤(비타민E)이 45mg(100g기준)이나 함유되어 있다. 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).
또한, 토종 흑염소의 지방 함량은 쇠고기의 절반으로 특히 비타민 B군 뿐만 아니라 비타민 E(토코페롤: 노화방지에 탁월한 효과)의 함량도 뛰어나 불임을 예방하고 세포노화를 방지하는 효과가 있어 노년 건강에 필수적이다In 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.
이러한 흑염소를 엑기스 형태로 소비자에게 제공해왔는데, 흑염소만으로 진액을 제조할 경우 역한 냄새가 심해 기호도가 떨어진다.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.
이에 비린내를 잡아주고 몸에 이로운 각종 약재를 첨가하여 제조해왔다.Accordingly, it has been manufactured by adding various medicinal ingredients that are beneficial to the body and eliminate the fishy smell.
관련된 문헌을 살펴보면, "흑염소 진액 음료 제조방법 및 이에 의해 제조된 흑염소 진액 음료"(한국 등록특허공보 제10-1807667호, 특허문헌 1)에는 흑염소 지육에 물을 첨가하여 가열하여 진액을 추출하고, 각종 약재를 혼합하여 식물성 진액을 추출한 후 피쉬 콜라겐 분말, 타피오카, 과일, 흑염소 진액, 식물성 진액을 혼합한 후 가열 농축 처리하는 기술이 공개되어 있다.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.
상기 특허문헌 1은 흑염소의 식육 부위를 제거한 부산물을 활용함에 따라 비린내가 심하여 각종 약재를 다량 첨가할 뿐만 아니라, 피쉬 콜라겐 분말이나 과일 분말을 첨가하여 그 냄새를 잡고자 하였다.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.
그러나, 과일 사용시 음료가 달아지는 현상이 있고 보존 기간이 짧아지는 현상이 발생하게 된다.However, when using fruit, the beverage becomes sweeter and the shelf life is shortened.
그 외에 시중에서 판매되는 흑염소 진액의 경우 부재료가 적게 들어간 제품의 경우 대추와 생강만을 넣어 달여 제조하기도 하고, 많게는 당귀, 천궁, 작약, 진피, 갈근, 쌍지, 대추, 감초, 육계, 황기, 산사, 숙지황 등을 첨가하기도 한다.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.
또, 양파, 토마토, 양배추, 브로콜리, 오미자액기스, 흑마늘 등을 포함시켜 저온 추출한 제품도 판매되고 있다.In addition, low-temperature extracted products containing onions, tomatoes, cabbage, broccoli, Schisandra chinensis extract, and black garlic are also sold.
즉, 시중에 판매되고 있는 흑염소 엑기스를 크게 분류하자면 첨가제를 최소화한 유형의 제품, 첨가재가 주로 한약재인 유형의 제품, 첨가재가 주로 야채 종류인 유형의 제품으로 분류된다 하겠다.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.
이중 첨가재가 주로 한약재인 유형의 제품의 경우 취음자의 건강 증진을 목표로 하다 보니 흑염소 비린내, 약재 냄새가 함께 나 이 둘에 대한 거부감이 떨어지는 사람으로 하여금 기호도가 떨어지는 문제점이 있다.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.
뿐만 아니라 소화기능이 떨어지는 사람들은 흑염소 엑기스 섭취시 소화가 잘 안 되고 가스가 차는 느낌을 받게 되는 경우가 있어, 소화 기능 강화를 위해 산사나무 열매나 계내금을 사용하게 되는데, 그 함량 조절이 원할하지 못해 오히려 소화를 방해할 뿐만 아니라 계내금으로 인한 비린내가 더 커지게 되는 문제점도 있다.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.
본 발명은 상기한 종래 기술에서 발생하는 문제점을 해소하기 위한 것으로, 한약재를 주요 첨가재로 활용하여 엑기스를 제조하되 정확한 비율 조절을 통해 비린내 및 한약재 냄새를 최소화하여 기호도를 높여줄 수 있게 하려는 것이다.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.
더불어, 계내금을 가공 처리함으로써 소화가 원할히 이루어지면서도 비린내를 줄여 기호도를 가일층 높여줄 수 있게 하려는 것이다.In addition, by processing the gyenaegeum, it is intended to facilitate digestion while reducing the fishy smell to further increase palatability.
본 발명의 흑염소 중탕 엑기스 제조 방법은 상기한 과제를 해결하기 위하여, 흑염소 육골과 정제수를 준비한 후 흑염소육골과 정제수를 25.8 : 74.2의 중량비로 혼합한 후 중탕기에 투입한 다음 12시간 동안 90 ~ 110℃의 온도로 중탕한 후 고형물을 걸러내어 1차추출액을 제조하는 1차중탕단계와; 상기 1차추출액 78.9 중량%와, 참당귀 뿌리 1.75중량%, 황기 1.75 중량%, 삽주 뿌리와 줄기를 1:1의 중량비로 혼합한 삽주혼합물 1.7중량%, 복령균핵 1.7중량%, 감초 1.7중량%, 천궁 뿌리와 줄기를 1:1의 중량비로 혼합한 천궁혼합물 1.7중량%, 작약 뿌리 1.7중량%, 생강 1.7중량%, 대추 1.7중량%, 산사나무 열매 1.2중량%, 계내금 1.2 중량%, 구기자 나무 열매 1.2중량%, 지황포제 가공 뿌리 0.8중량%, 용안헛씨 껍질 0.8 중량%, 계피 줄기와 껍질을 1:1의 중량비로 혼합한 계피혼합물 0.5중량%를 혼합한 다음 중탕기에 넣은 다음 6시간 동안 90 ~ 110℃의 온도로 중탕한 후 고형물을 걸러내어 2차추출액을 제조하는 2차중탕단계와; 상기 2차추출액을 고온으로 살균 처리하여 엑기스를 제조하는 살균단계와; 상기 살균 처리된 2차추출액을 냉각한 후 포장하는 포장단계;를 포함하여 구성된다.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.
상기한 구성에 있어서, 상기 1차중탕단계와 2차중탕단계 사이에, 광대싸리나무의 잎을 물과 혼합하여 데쳐낸 후 고형물을 분리하여 1차액상을 수득하는 데침단계와; 상기 1차액상에 뽀리뱅이 잎과 개망초 잎을 첨가한 후 상온에서 120분 동안 침지시키고 고형물을 분리하여 2차액상을 수득하는 1차침지단계와; 상기 2차액상을 저온에서 36 ~ 48시간 동안 발효시켜 발효액을 제조하는 발효단계와; 닭똥집 내막을 벗겨내어 준비한 후 상기 발효액에 침지시킨 후 상온에서 5 ~6시간 동안 존치시키는 2차침지단계와; 상기 2차침지단계를 끝낸 닭똥집을 꺼내어 건조시켜 계내금을 제조하는 건조단계;가 더 진행되는 것을 특징으로 한다.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.
이때, 상기 데침단계는 광대싸리나무의 잎과 물을 1 : 8 ~ 10의 중량비로 혼합하고, 55 ~ 70℃의 온도로 데쳐내는 것을 특징으로 한다.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.
또, 상기 1차침지단계는 1차액상, 뽀리뱅이 잎, 개망초 잎을 10 : 3 : 1의 중량비로 혼합하여 침지시키는 것을 특징으로 한다.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.
또한, 상기 2차침지단계는 닭똥집 내막과 상기 발효액을 1 : 5 ~ 6의 중량비로 혼합하여 침지시키는 것을 특징으로 한다.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.
본 발명에 의해, 한약재를 주요 첨가재로 활용하여 엑기스를 제조하되 정확한 비율 조절을 통해 비린내 및 한약재 냄새를 최소화하여 기호도를 높여줄 수 있게 된다.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.
더불어, 계내금을 가공 처리함으로써 소화가 원할히 이루어지면서도 비린내를 줄여 기호도를 가일층 높여줄 수 있게 된다.In addition, by processing Gye Naegeum, it is possible to improve digestion and reduce the fishy smell, further increasing the palatability.
이하, 본 발명의 흑염소 중탕 엑기스 제조방법에 대해 상세히 설명하기로 한다.Hereinafter, the method for producing black goat double-boiled extract of the present invention will be described in detail.
1. 1차중탕단계1. First double boiling step
흑염소를 도축, 가공 및 세척하여 핏물이 제거된 흑염소 육골을 준비하고, 정제수를 준비한 다음, 흑염소육골과 정제수를 25.8 : 74.2의 중량비로 혼합한 후 중탕기에 투입한 다음 12시간 동안 90 ~ 110℃의 온도로 중탕한 후 고형물을 걸러내어 1차추출액을 제조한다.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. 2차중탕단계2. Second double boiling stage
상기 1차추출액 78.9 중량%와, 참당귀 뿌리 1.75중량%, 황기 1.75 중량%, 삽주 뿌리와 줄기를 1:1의 중량비로 혼합한 삽주혼합물 1.7중량%, 복령균핵 1.7중량%, 감초 1.7중량%, 천궁 뿌리와 줄기를 1:1의 중량비로 혼합한 천궁혼합물 1.7중량%, 작약 뿌리 1.7중량%, 생강 1.7중량%, 대추 1.7중량%, 산사나무 열매 1.2중량%, 계내금 1.2 중량%, 구기자 나무 열매 1.2중량%, 지황포제 가공 뿌리 0.8중량%, 용안헛씨 껍질 0.8 중량%, 계피 줄기와 껍질을 1:1의 중량비로 혼합한 계피혼합물 0.5중량%를 혼합한 다음 중탕기에 넣은 다음 6시간 동안 90 ~ 110℃의 온도로 중탕한 후 고형물을 걸러내어 2차추출액을 제조한다.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.
당귀, 황기, 삽주뿌리(백출), 복령균핵(백복령), 감초, 천궁, 작약, 생강, 대추, 구기자 나무 열매, 지황포제 가공 뿌리(숙지황), 계피혼합물은 통상의 한약 조제시 자주 사용되는 원료이다.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.
참당귀 뿌리는 어혈을 풀어주는 효과를 갖고 있으며, 혈액 순환에 도움이 되는 것으로 알려져 있다.Angelica root is known to have the effect of relieving stagnant blood and aiding blood circulation.
그러나, 참당귀 뿌리는 그 향이 매우 강해 과량 포함시킬 경우 취식 거부감을 발생시킬 수 있다.However, angelica root has a very strong scent, so if it is included in excessive amounts, it may cause reluctance to eat.
황기는 허약체질의 체질 개선 효과를 가진 것으로 알려져 있으며, 당귀와 거의 비슷한 비율로 포함시켜 한약재를 제조하고는 한다.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.
삽주 뿌리(백출)는 삽주의 뿌리 줄기 또는 주피를 제거한 것으로 위를 튼튼히 하고 소화에 도움이 되는 것으로 알려져 있다.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.
복령균핵 역시 필요없는 수분이나 습기를 체내에서 배출하는 역할을 해 주로 소변의 이상을 동반하는 부종이 있을 때 수분을 조절 및 배출하는 목적으로 사용되며 약간의 단맛과 담백한 맛을 가져 여러 한약재와 조합하여 자주 사용된다.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.
감초는 소화를 촉진하는 역할을 하여 한약재 조합시 자주 사용되는 원료이며, 천궁 역시 약재 사이의 조합을 도와주며, 한약재의 쓴 맛과 독성을 저감시켜 한약재 배합시 주로 사용되는 원료이다.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.
생강과 대추는 한약재의 풍미를 높여주고 비린 맛을 잡아주는 역할을 한다.Ginger and jujube enhance the flavor of herbal medicine and reduce the fishy taste.
하편, 산사나무 열매 및 계내금은 육류를 먹을 때 소화를 돕는 역할을 하며, 구기자 나무 열매는 지방을 흡착 및 배출하는 역할을 하고, 지황포제 가공 뿌리는 부족한 혈을 보충하고 근육과 뼈를 튼튼히 하여 거의 모든 한약재에 포함되는 성분이다.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.
아울러, 용안헛씨 껍질(용안육)은 무환자나무과의 용안의 가종피를 말하는데 단맛을 복돋워주며, 계피혼합물은 특유의 향으로 비린내를 잡아주는 역할을 한다.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.
상기와 같은 원료들은 통상의 한약재 배합시 거의 동일한 비율로 혼합되고, 감초나 계피혼합물 등을 가감하여 맛과 향을 조절하고는 했다.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.
한편, 산사나무 열매는 소화기능을 개선하여 취식자로 하여금 한약재의 취식 효과를 높이기 위해 사용되는데, 과량 사용시 위산 분비를 촉진시키기 때문에 사용량에 한계가 따른다.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.
이에 계내금을 적량 사용함으로써 산사나무 열매의 부족한 면을 채워주게 된다.Accordingly, by using an appropriate amount of Gyenaegeum, the shortcomings of the hawthorn fruit can be filled.
계내금은 계내금은 닭 모래주머니의 속껍질을 건조한 한약재로, 체했을 때 막힌 것을 풀어주는 목적으로 사용된다.Gyenaegeum is an herbal medicine made by drying the inner skin of chicken gizzards and is used to relieve blockages in the body.
이러한 계내금은 끝 맛이 쓰며, 비릿한 맛과 냄새가 난다.This type of gyenaegeum has a bitter aftertaste and a fishy taste and smell.
전술한 것처럼 한약재 원료들을 전체적으로 비슷한 비율로 혼합하여 사용할 경우 냄새와 맛이 비릿하고, 장복시 속쓰림이 발생하는 문제점을 갖게 된다.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.
본 발명에서는 약재를 전체적으로 3개의 무리로 구분하여 참당귀 뿌리, 황기, 삽주혼합물, 복령균핵, 감초, 천궁혼합물, 작약뿌리, 생강, 대추는 전체적으로 다량으로 배합하고, 지황포제 가공 뿌리, 용안헛씨 겁질, 계피혼합물은 소량을 배합하며, 산사나무 열매, 계내금, 구기자 나무 열매를 중량으로 배합하여 흑염소 특유의 비린내와 느끼한 맛, 한약재 냄새와 맛을 줄이도록 하였다.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.
구체적으로 냄새를 냄새로 잡는 성격을 갖는 참당귀뿌리와 계피혼합물 중 참당귀 뿌리는 다량 배합에 포함시키고 계피혼합물은 소량 배합에 포함시켜 약재 향이 강하지 않으면서도 흑염소 비린내를 줄일 수 있게 하였다.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.
아울러, 소화 기능을 강화시키기 위한 원료로 산사나무 열매와 계내금을 각각 중량 배합에 동일 비율로 포함시켜 계내금의 사용으로 인한 비릿한 냄새와 맛이 증가되는 것을 억제하면서 소화 흡수가 잘 이루어지도록 컨트롤하였다.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. 살균단계3. Sterilization step
상기 2차추출액을 고온으로 살균 처리하여 엑기스를 제조한다.The extract is prepared by sterilizing the secondary extract at high temperature.
4. 포장단계4. Packaging stage
상기 살균 처리된 2차추출액을 냉각한 후 파우치 등으로 포장한다.The sterilized secondary extract is cooled and then packaged in a pouch, etc.
상기한 구성에 있어서 계내금을 가공 처리함으로써 소화가 원할히 이루어지면서도 비린내를 줄여 기호도를 가일층 높여줄 수 있다.In the above configuration, by processing the gyenaegeum, digestion can be facilitated and the fishy smell can be reduced to further increase the preference.
출원인은 반찬으로 사용하기 위해 광대싸리나무의 어린 잎을 물에 넣고 가열하였는데, 사용하고 남은 물에 역시 나물로 사용하기 위해 준비해놓은 뽀리뱅이 잎과 개망초 잎을 침지시켰다가 가열 처리하지 못하고 방치하였었는데, 요리를 위해 준비해둔 닭똥집을 이 물에 담갔다가 요리하였더니 소화도 잘 되고 비린내도 적게 나는 것을 알게 되었다.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.
이에 한약재로 활용하기 위한 계내금 가공에 이러한 점을 감안하여 연구한 결과 아래와 같은 공정을 개발하게 되었으며, 아래의 공정에 따르면 계내금을 흑염소 엑기스 제조에 사용할 경우 소화가 원할하고 비릿한 맛과 냄새가 적어진다.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.
한편, 아래 공정의 원료로 사용되는 광대싸리나무는 대극과 광대싸리속에 속하는 낙협 활엽 관목을 말한다.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.
광대싸리나무 잎에는 세류리닌이 함유되어 있으며, 맛은 쓰고 매운 것으로 알려져 있으며, 어린 순을 데쳐서 나물로 무쳐 먹곤 하였다.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.
한편, 뽀리뱅이는 국화과의 두해살이 풀로 황가채, 박조가리나물 등으로 불리운다.Meanwhile, Poribaengi is a biennial herb of the Aster family and is also called Hwanggachae, Pakchogari, etc.
뽀리뱅이에는 이눌린, 세스퀘테르펜 등이 다량 함유되어 있는 것으로 알려져 있다.Poribangi is known to contain large amounts of inulin and sesquiterpene.
약재로는 말린 전초와 뿌리를 각종 염증 질환에 사용하기도 하며, 나물로도 식용하나, 특별한 향도 맛도 없는 편으로 알려져 있다.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.
아울러, 개망초는 길가에서 흔히 볼 수 있는 풀로 체내 독소 제거와 같은 청열해독 기능이 있다고 알려져 있으며, 성질이 평하고 특별한 냄새가 없는 것으로 알려져 있다.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.
계내금 가공 공정은 데침단계, 1차침지단계, 발효단계, 2차침지단계, 건조단계로 이루어지며, 상기 1차중탕단계와 2차중탕단계 사이에 포함된다.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.
데침단계는 광대싸리나무의 잎을 물과 혼합하여 데쳐낸 후 고형물을 분리하여 1차액상을 수득한다.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.
이때, 데침단계는 광대싸리나무의 잎과 물을 1 : 8 ~ 10의 중량비로 혼합하고, 55 ~ 70℃의 온도로 데쳐내는 것이 바람직하다.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.
1차침지단계는 상기 1차액상에 뽀리뱅이 잎과 개망초 잎을 첨가한 후 상온에서 120분 동안 침지시키고 고형물을 분리하여 2차액상을 수득하는 것으로 구성된다.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.
이때, 1차액상, 뽀리뱅이 잎, 개망초 잎을 10 : 3 : 1의 중량비로 혼합하여 침지시키는 것이 바람직하다.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.
아울러, 발효단계는 상기 2차액상을 저온에서 36 ~ 48시간 동안 발효시켜 발효액을 제조하는 것으로 구성되며, 2차침지단계는 닭똥집 내막을 벗겨내어 준비한 후 상기 발효액에 침지시킨 후 상온에서 5 ~6시간 동안 존치시키는 것으로 구성된다.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.
상기 2차침지단계는 닭똥집 내막과 상기 발효액을 1 : 5 ~ 6의 중량비로 혼합하여 침지시키는 것이 바람직하다.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.
아울러, 건조단계는 상기 2차침지단계를 끝낸 닭똥집을 꺼내어 건조시켜 계내금을 제조하는 것으로 구성된다.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.
이하, 본 발명의 실시예에 대해 설명한다.Hereinafter, embodiments of the present invention will be described.
흑염소 한 마리를 도축하여 가공 및 세척하여 핏물이 제거된 흑염소 육골을 준비하고, 정제수를 준비한 다음, 흑염소육골과 정제수를 25.8 : 74.2의 중량비로 혼합하였다.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.
이어 혼합물을 중탕기에 투입하고 12시간 동안 100℃의 온도로 중탕한 후 고형물을 걸러내어 1차추출액을 제조하였다.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.
참당귀 뿌리, 황기, 삽주 뿌리와 줄기를 1:1의 중량비로 혼합한 삽주혼합물(백출), 복령균핵(백복령), 감초, 천궁 뿌리와 줄기를 1:1의 중량비로 혼합한 천궁혼합물, 작약 뿌리, 생강, 대추, 산사나무 열매, 계내금, 구기자 나무 열매, 지황포제 가공 뿌리(숙지황), 용안헛씨 껍질(용안육), 계피 줄기와 껍질을 1:1의 중량비로 혼합한 계피혼합물(육계)를 준비한 후 상기 1차추출액과 아래 표 1과 같은 배합으로 혼합하였다. 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.
아울러, 혼합물을 중탕기에 넣은 다음 6시간 동안 100℃의 온도로 중탕한 후 고형물을 걸러내어 2차추출액을 제조하였다.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.
이어 상기 상기 2차추출액을 고온으로 살균 처리하여 엑기스를 제조하고, 살균 처리된 2차추출액을 냉각한 후 포장기에 100ml 단위로 포장하였다.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.
광대싸리나무의 어린 잎을 채취한 후 광대싸리나무 잎과 물을 1 : 9의 중량비로 혼합하고, 65℃의 온도로 90초간 데쳐내고 고형물을 분리하여 1차액상을 수득하였다.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.
뽀리뱅이의 어린 잎과 개망초의 어린 잎을 채취하여 준비한 후 1차액상, 뽀리뱅이 잎, 개망초 잎을 10 : 3 : 1의 중량비로 계량하여 용기에 투입한 후 상온에서 120분 동안 침지시키고 고형물을 분리하여 2차액상을 수득하였다.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.
아울러, 2차액상을 3℃로 설정된 냉장고에 투입하여 48시간 동안 발효시켜 발효액을 제조하였다.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.
별도로 닭똥집을 준비하여 내막을 벗겨내어 준비한 후 내막과 발효액을 1 : 5의 중량비로 혼합시킨 다음 상온에서 6시간 동안 존치시키고, 닭똥집 내막만 꺼내어 건조기로 건조시켜 가공 계내금을 제조하였다.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.
아울러, 실시예 1과 동일하게 실시하되, 계내금 대신 가공 계내금을 원료로 사용하였다.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.
실시예 2와 동일하게 진행하되, 광대싸리나무 어린 순과 물을 1 : 7의 비율로 혼합하여 데쳤다.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.
실시예 2와 동일하게 진행하되, 광대싸리나무 어린 순과 물을 1: 11의 비율로 혼합하여 데쳤다.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.
실시예 2와 동일하게 진행하되, 광대싸리나무의 잎을 데칠 때 50℃의 온도로 데쳤다.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.
실시예 2와 동일하게 진행하되, 광대싸리나무의 잎을 데칠 때 75℃의 온도로 데쳤다.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.
실시예 2와 동일하게 진행하되, 2차액상 제조시 1차액상, 뽀리뱅이 잎, 개망초 잎을 10 : 3 : 2의 비율로 혼합하여 침지시켰다.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.
실시예 2와 동일하게 진행하되, 2차액상 제조시 1차액상, 뽀리뱅이 잎, 개망초 잎을 10 : 4 : 1의 비율로 혼합하여 침지시켰다.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.
실시예 2와 동일하게 진행하되, 닭똥집 내막과 발효액을 1 : 4의 중량비로 혼합하여 침지시켰다.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.
실시예 2와 동일하게 진행하되, 닭똥집 내막과 발효액을 1 : 7의 중량비로 혼합하여 침지시켰다.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.
이하에서는 상기 실시예와 비교하기 위한 비교예의 제조에 대해 설명하기로 한다.Hereinafter, the preparation of comparative examples for comparison with the above examples will be described.
<비교예 1 내지 8> <Comparative Examples 1 to 8>
실시예 1과 동일하게 제조하되, 2차추출액의 배합(중량% 기준)을 아래 표 2와 같이 각기 달리하여 비교예 1 내지 4를 제조하였다.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.
<원료명><Raw material name>
1 : 흑염소추출물, 2 : 참당귀뿌리, 3 : 황기, 4 : 삽주뿌리줄기, 5 : 복령균핵, 6 : 감초, 7 : 천궁뿌리줄기, 8 : 작약뿌리, 9 : 생강, 10 : 대추, 11 : 산사나무열매, 12 : 계내금, 13 : 구기자나무열매, 14 : 지황포제가공한뿌리, 15 : 용안헛씨껍질, 16 : 계피줄기껍질 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
이하에서는 실시예 및 비교예를 이용한 실험에 대해 설명하기로 한다.Hereinafter, experiments using examples and comparative examples will be described.
<실험예 1> 관능실험1(비선호 냄새)<Experimental Example 1> Sensory experiment 1 (non-preferred odor)
관능검사는 제조가 완료된 실시예 및 비교예에 대하여 비선호 냄새(비린내, 한약냄새, 기타 비선호 특이취)로 구분하여 9 점 평정법을 이용하여 평가하였다.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.
연령과 성별을 고려하여 10 대 ~ 60 대 성인 남녀를 각각 연령대별로 10 명씩 총 60 명을 선발하여평가하였다.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.
실험 결과는 아래 표 3에 나타냈다.The experimental results are shown in Table 3 below.
* 관능 검사 수치(9 : 아주 적음, 0 : 심함)* Sensory test values (9: very little, 0: severe)
상기 표 3의 결과로 볼 때, 실시예들이 비교예들에 비해 전체적으로 비린내 및 한약 냄새가 적게 나는 것으로 나타났다.According to the results in Table 3, the Examples showed less overall fishy and herbal medicine odor than the Comparative Examples.
실시예들 중에서는 실시예2가 가장 적게 나타났으며, 가공 계내금 사용으로 인한 기타 비선호 특이취도 적게 나는 것으로 나타났다.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.
<실험예 2> 관능실험2(비선호 맛)<Experimental Example 2> Sensory experiment 2 (non-preferred taste)
관능검사는 제조가 완료된 실시예 및 비교예에 대하여 비선호 맛(비린 맛, 쓴 맛, 신 맛)로 구분하여 9 점 평정법을 이용하여 평가하였다.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.
연령과 성별을 고려하여 10 대 ~ 60 대 성인 남녀를 각각 연령대별로 10 명씩 총 60 명을 선발하여평가하였다.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.
실험 결과는 아래 표 4에 나타냈다.The experimental results are shown in Table 4 below.
* 관능 검사 수치(9 : 아주 적음, 0 : 심함)* Sensory test values (9: very little, 0: severe)
상기 표 4의 결과로 볼 때, 실시예들이 비교예들에 비해 전체적으로 비선호되는 비린 맛, 쓴 맛, 신 맛이 적은 것으로 나타났다.According to the results in Table 4, the Examples showed less overall undesirable fishy, bitter, and sour taste compared to the Comparative Examples.
<실험예 3> 관능실험3(맛과 향)<Experimental Example 3> Sensory Experiment 3 (Taste and Aroma)
관능검사는 제조가 완료된 실시예 및 비교예에 대하여 맛과 향으로 구분하여 9 점 평정법을 이용하여 평가하였다.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.
연령과 성별을 고려하여 10 대 ~ 60 대 성인 남녀를 각각 연령대별로 10 명씩 총 60 명을 선발하여평가하였다.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.
실험 결과는 아래 표 5에 나타냈다.The experimental results are shown in Table 5 below.
* 관능 검사 수치(9 : 맛이 좋음, 향이 좋음, 0 : 맛이 나쁨, 향이 나쁨)* Sensory test values (9: good taste, good scent, 0: bad taste, bad scent)
상기 표 5의 결과로 볼 때, 실시예들이 비교예들에 비해 전체적으로 맛과 향이 우수한 것으로 나타났다.Based on the results in Table 5, the Examples were found to have superior overall taste and aroma compared to the Comparative Examples.
<실험예 4> 관능실험4(소화 장애 증상)<Experimental Example 4> Sensory Experiment 4 (Digestive Disorder Symptoms)
관능검사는 실시예 및 비교예에 대하여 아침 식전과 자기 직전 2회에 걸쳐 30일간 복용하게 하고, 소화 장애 증상(속쓰림, 복부팽창, 소화불량)이 발생하는 지의 여부를 평가하였다.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.
소화 불량 증상은 복용자가 복용 기간 내에 1회라도 해당 현상이 발생하면 1회로 측정하여 최대치가 '60'이 되도록 하여 측정하였다.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'.
측정자는 40대 ~ 60대 성인 남녀를 무작위로 각각의 실시예 및 비교예별로 10명씩 총 140명을 선발하여 복용케 하였다.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.
실험 결과는 아래 표 6에 나타냈다.The experimental results are shown in Table 6 below.
상기 표 6에 나타난 바와 같이 본 발명에 따른 실시예 및 비교예들의 경우 공복에 복용하더라도 속쓰림 현상이 거의 나타나지 않았으나, 비교예들의 경우 비교예 1은 합산 5, 비교예 2는 합산 3, 비교예 3, 4의 경우 합산 2회에 걸쳐 소화 장애 현상이 발생하는 것으로 나타났다.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.
따라서, 본 발명에 따른 실시예가 소화가 더 원할히 잘 이루어지는 것을 확인할 수 있었다.Therefore, it was confirmed that the embodiment according to the present invention allows digestion to proceed more smoothly.
Claims (5)
흑염소 육골과 정제수를 준비한 후 흑염소육골과 정제수를 25.8 : 74.2의 중량비로 혼합한 후 중탕기에 투입한 다음 12시간 동안 90 ~ 110℃의 온도로 중탕한 후 고형물을 걸러내어 1차추출액을 제조하는 1차중탕단계와;
상기 1차추출액 78.9 중량%와, 참당귀 뿌리 1.75중량%, 황기 1.75 중량%, 삽주 뿌리와 줄기를 1:1의 중량비로 혼합한 삽주혼합물 1.7중량%, 복령균핵 1.7중량%, 감초 1.7중량%, 천궁 뿌리와 줄기를 1:1의 중량비로 혼합한 천궁혼합물 1.7중량%, 작약 뿌리 1.7중량%, 생강 1.7중량%, 대추 1.7중량%, 산사나무 열매 1.2중량%, 계내금 1.2 중량%, 구기자 나무 열매 1.2중량%, 지황포제 가공 뿌리 0.8중량%, 용안헛씨 껍질 0.8 중량%, 계피 줄기와 껍질을 1:1의 중량비로 혼합한 계피혼합물 0.5중량%를 혼합한 다음 중탕기에 넣은 다음 6시간 동안 90 ~ 110℃의 온도로 중탕한 후 고형물을 걸러내어 2차추출액을 제조하는 2차중탕단계와;
상기 2차추출액을 고온으로 살균 처리하여 엑기스를 제조하는 살균단계와;
상기 살균 처리된 2차추출액을 냉각한 후 포장하는 포장단계;를 포함하여 구성된,
흑염소 중탕 엑기스 제조방법.
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.
상기 1차중탕단계와 2차중탕단계 사이에,
광대싸리나무의 잎을 물과 혼합하여 데쳐낸 후 고형물을 분리하여 1차액상을 수득하는 데침단계와;
상기 1차액상에 뽀리뱅이 잎과 개망초 잎을 첨가한 후 상온에서 120분 동안 침지시키고 고형물을 분리하여 2차액상을 수득하는 1차침지단계와;
상기 2차액상을 저온에서 36 ~ 48시간 동안 발효시켜 발효액을 제조하는 발효단계와;
닭똥집 내막을 벗겨내어 준비한 후 상기 발효액에 침지시킨 후 상온에서 5 ~6시간 동안 존치시키는 2차침지단계와;
상기 2차침지단계를 끝낸 닭똥집을 꺼내어 건조시켜 계내금을 제조하는 건조단계;가 더 진행되는 것을 특징으로 하는,
흑염소 중탕 엑기스 제조방법.
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.
상기 데침단계는 광대싸리나무의 잎과 물을 1 : 8 ~ 10의 중량비로 혼합하고,
55 ~ 70℃의 온도로 데쳐내는 것을 특징으로 하는,
흑염소 중탕 엑기스 제조방법.
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.
상기 1차침지단계는
1차액상, 뽀리뱅이 잎, 개망초 잎을 10 : 3 : 1의 중량비로 혼합하여 침지시키는 것을 특징으로 하는,
흑염소 중탕 엑기스 제조방법.
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.
상기 2차침지단계는 닭똥집 내막과 상기 발효액을 1 : 5 ~ 6의 중량비로 혼합하여 침지시키는 것을 특징으로 하는,
흑염소 중탕 엑기스 제조방법.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.
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