KR20120071876A - 장어 발효액 및 그 제조방법 - Google Patents
장어 발효액 및 그 제조방법 Download PDFInfo
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- KR20120071876A KR20120071876A KR1020100133599A KR20100133599A KR20120071876A KR 20120071876 A KR20120071876 A KR 20120071876A KR 1020100133599 A KR1020100133599 A KR 1020100133599A KR 20100133599 A KR20100133599 A KR 20100133599A KR 20120071876 A KR20120071876 A KR 20120071876A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B70/00—Preservation of non-alcoholic beverages
- A23B70/30—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 매실, 포도, 연, 구아바 등 식용과일, 한약재, 채소류중에서 선택된 어느 하나의 재료 30?80중량%와 황설탕이나 꿀 20?70중량%를 혼합하여 용기에 넣은 다음 상온에서 3?6개월 동안 발효시켜 제1발효액을 추출하는 제1발효액 추출단계와; 용기에 뱀장어와 물을 각각 1:0.5?1:5의 비율로 넣은 후 60?120℃의 온도로 1.5?4시간 동안 가열하면서 열수추출하여 5?30brix 농도의 장어추출액을 얻는 장어추출액 열수추출단계와; 상기 장어추출액 열수추출단계에서 얻어진 장어추출액 50?97vol%와 제1발효액 추출단계에서 얻어진 제1발효액 3?50vol%를 혼합하는 장어추출액 혼합단계와; 상기 제1발효액과 장어추출액의 혼합액을 용기에 넣고 60?120℃의 온도로 2?7시간 동안 가열하는 혼합액 가열단계와; 상기 혼합액 가열단계를 거친 제1발효액과 장어추출액의 혼합액을 5?30℃로 냉각시키는 혼합액 냉각단계와; 상기 혼합액 냉각단계를 거친 제1발효액과 장어추출액의 혼합액을 발효용기에 넣은 후 상온에서 2개월?3년 동안 발효시키는 혼합액 발효단계를 포함하여 구성된다.
Description
성분 | 칼로리 Kcal |
수분 g |
단백질 g |
지방 g |
회분 g |
타우린 ㎎ |
함량 | 213.0 | 67.1 | 14.4 | 17.1 | 1.1 | 31.0 |
Claims (3)
- 매실, 포도, 연, 구아바중에서 선택된 어느 하나 또는 2이상의 재료 30?80중량%와 황설탕이나 꿀 20?70중량%를 혼합하여 용기에 넣은 다음 상온에서 3?6개월 동안 발효시켜 제1발효액을 추출하는 제1발효액 추출단계와;
용기에 뱀장어와 물을 각각 1:0.5?1:5의 비율로 넣은 후 60?120℃의 온도로 1.5?72시간 동안 가열하면서 열수추출하여 5?30brix 농도의 장어추출액을 얻는 장어추출액 열수추출단계와;
상기 장어추출액 열수추출단계에서 얻어진 장어추출액 50?97vol%와 제1발효액 추출단계에서 얻어진 제1발효액 3?50vol%를 혼합하는 장어추출액 혼합단계와;
상기 제1발효액과 장어추출액의 혼합액을 용기에 넣고 60?120℃의 온도로 2?7시간 동안 가열하는 혼합액 가열단계와;
상기 혼합액 가열단계를 거친 제1발효액과 장어추출액의 혼합액을 5?30℃로 냉각시키는 혼합액 냉각단계와;
상기 혼합액 냉각단계를 거친 제1발효액과 장어추출액의 혼합액을 발효용기에 넣은 후 상온에서 2개월?3년 동안 발효시키는 혼합액 발효단계와;
상기 혼합액 발효단계를 거쳐 얻어지는 장어 발효액을 단위 용량별 용기에 주입하여 포장하는 장어 발효액 포장단계를 포함하여 구성되는 것을 특징으로 하는 장어 발효액의 제조방법. - 제1항에 있어서,
상기 장어추출액 열수추출단계에서 장어에 인삼이나 홍삼 또는 기타 동/식물성 식재중에서 선택된 하나의 식재나 2이상의 식재를 1:0.2?1:5의 중량비로 혼합하는 것을 특징으로 하는 장어 발효액의 제조방법. - 상기 청구항1 또는 청구항2에 기재된 제조공정을 거쳐 제조되며, 장어추출액 50?97vol%와 제1발효액 3?50vol%로 이루어진 것을 특징으로 하는 장어 발효액.
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KR102017216B1 (ko) * | 2018-02-28 | 2019-09-02 | 오서현 | 붕장어 발효 추출물, 이를 포함하는 화장료 조성물 및 이의 제조방법 |
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KR101793646B1 (ko) * | 2017-06-16 | 2017-11-06 | 정금자 | 함초를 이용한 장어 추출액의 제조방법 및 그 장어 추출액 |
KR20240178347A (ko) | 2023-06-22 | 2024-12-31 | 박종덕 | 수삼과 유근피가 첨가된 장어탕의 제조방법 |
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KR100462384B1 (ko) | 2002-10-31 | 2004-12-17 | 임대수 | 민물장어와 한약재를 배합한 건강식품 및 그 제조방법 |
KR20040078996A (ko) * | 2003-03-05 | 2004-09-14 | 손영석 | 약이되는 물질을 함유한 육장과 어장의 제조방법 |
KR100912122B1 (ko) | 2007-12-28 | 2009-08-13 | 오준기 | 홍삼 장어 엑기스 조성물 |
KR100889035B1 (ko) | 2008-08-29 | 2009-03-20 | (주)한국파비스 알엔디 | 식용동식물 발효물의 제조방법, 이에 의해 제조된 식용동식물 발효물 및 이를 포함하는 식품 |
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KR102017216B1 (ko) * | 2018-02-28 | 2019-09-02 | 오서현 | 붕장어 발효 추출물, 이를 포함하는 화장료 조성물 및 이의 제조방법 |
WO2019168263A1 (ko) * | 2018-02-28 | 2019-09-06 | 오서현 | 붕장어 발효 추출물, 이를 포함하는 화장료 조성물 및 이의 제조방법 |
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