KR20120107284A - The production method of lacquer chicken by using alkaline water and lacquer and thereof lacquer chicken - Google Patents
The production method of lacquer chicken by using alkaline water and lacquer and thereof lacquer chicken Download PDFInfo
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- KR20120107284A KR20120107284A KR1020110024881A KR20110024881A KR20120107284A KR 20120107284 A KR20120107284 A KR 20120107284A KR 1020110024881 A KR1020110024881 A KR 1020110024881A KR 20110024881 A KR20110024881 A KR 20110024881A KR 20120107284 A KR20120107284 A KR 20120107284A
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Images
Classifications
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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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
Description
본 발명은 알칼리환원수와 옻(乾漆)을 이용하여 옻 닭을 제조하는 방법에 관한 것으로서, 더욱 상세하게는 물을 전기분해하여 얻은 알칼리환원수와 잘게 토막낸 옻나무를 가마솥에 넣고 100℃의 온도로 15~20시간 가열하여 알칼리환원수를 이용하여 제조되는 독성이 제거된 옻 액을 얻은 다음, 상기 얻어진 옻 액과 닭을 압력솥에 넣고 30~40분간 끓여서 옻 닭을 제조하는 방법 및 상기방법으로 제조된 옻 닭에 관한 것이다.The present invention relates to a method for producing lacquered chicken using alkaline reduced water and lacquer, and more particularly, alkaline reduced water obtained by electrolysis of water and finely divided lacquer into a cauldron. Method of preparing lacquered chicken by heating for 20 hours to obtain detoxified lacquer prepared by using alkaline reduced water, and then putting the obtained lacquer and chicken in a pressure cooker and boiling for 30 to 40 minutes. It's about chickens.
옻 닭도 종래와 같은 맛과 영양식으로 섭취하는 것 이외에 더욱 새롭고 옻 특유의 독성이 제거되고, 몸에 유익한 방향으로 개발되어지는 것이 요구되고 있다.In addition to the intake of lacquer chicken with the same taste and nutrition as conventionally, it is required to remove new and unique lacquer toxic and develop in a beneficial way for the body.
이에 알칼리환원수는 칼슘, 마그네슘, 나트륨, 칼륨과 같은 미네랄이 다량 함유되어있고, 활성산소에 의해 발생한 체내의 산성노폐물을 빠르게 흡착시켜 몸 밖으로 배출시킴으로써 성인병의 증세를 서서히 없애주는 중요한 기능을 하며 물 분자 클러스트(분자덩어리의 크기: 단위Hz)가 작아 강력한 용출력으로 옻나무에서 옻의 성분을 진하게 우려내고, 체내 흡수율을 높이며 냄새를 중화시켜 닭 고유의 냄새가 적어지고 맛도 담백하게 하는 역활을 한다.Alkaline reduced water contains a large amount of minerals such as calcium, magnesium, sodium, and potassium, and it is an important function of slowly eliminating the symptoms of adult diseases by quickly adsorbing acidic wastes generated by active oxygen and discharging it out of the body. It has a small cluster (molecular mass: unit Hz), and it has a strong melt power, so it is strongly concerned with the components of lacquer from lacquer trees, increases the absorption rate of the body, and neutralizes the odor, so that the smell of chicken is reduced and the taste is light.
이에 동의보감에서는 닭고기를 성질이 따뜻하고 맛은 달며, 오장을 안정시키고 몸을 따뜻하게 하는 작용과 기력을 증진시킨다고 하였으며, 또한 옻은 예로부터 인체에 유익한 여러 효능이 있는 것으로 알려지고 있으며 본초강목에 의하면 According to Dongbobom, chicken is warm in nature, sweet in taste, stabilizes five intestines, improves warming and energy, and lacquer is known to have many benefits for the human body since ancient times.
- 절상(絶傷):뼈가 부러지고 다친 데, 보중(保中):소화기관, 위장병을 고침, 속근골(續筋骨):근육과 뼈를 이어줌, 진수뇌(眞髓腦):뼛속, 골속을 채워줌, 안오장(安五臟):오장을 편하게 함, 오완육급(五緩六急):급하고 느린 것을 고쳐줌, 풍한습비(風寒濕痺):감기, 고뿔, 뼈가 시리고 쑤시는데, 구복경신내로(久服經身耐老):오래 복용하면 몸이 가벼워지고 늙지 않음, 담해수(痰咳嗽):가래, 기침병에, 소어혈비결오통(消瘀血結腰痛):어혈을 풀어 허리 아픈 데를 고쳐줌, 여자산구(女子疝廐):부인병, 하복통 치료, 이소장(利小腸):장의 기능을 좋게 함, 주여인경맥불통(主女人經不通):여자들의 생리를 순조롭게 함, 제풍(除風):중풍을 다스림, 삭년심견결지적체(削年深堅結之積滯):몸 안에 오래 묵은 병 덩어리를 없앰, 파일구응결지어혈(破日久凝結之瘀血):오래 묵은 어혈, 응혈을 파하여 피를 맑게 한다 - 라고 설명하고 있다. -Relief: Bones broken and injured, Medium: Digestive organs, gastrointestinal cure, Internal muscles: Connect muscles and bones, Jin brain: , Filling the bones, Anojang: Relaxing the five chapters, Owanyuk class (五 緩 六 急): Correcting the urgent and slow, Windy rain: (cold, horns, cold and tingling) But, swelling gyeongsinnae (久服 經 身 耐 老): If you take a long time, the body becomes light and does not grow old, fresh water: sputum, cough disease, sore blood secret pain (消 瘀血 結 腰痛): fish blood Loosen to heal back pain, women's Sangu: women's diseases, treatment of lower abdominal pain, Lee Soejang: improve the function of the intestine, master women's menstrual pain (主 女 人 經 不 通): women's menstruation smoothly Ham, Jeung (: 風): reigns in strokes, crustal pathologies of the last year (削 年 深 堅 結 之 積滯): eliminating old bottle lumps in the body, pile-up cohesion blood (破 日久 凝結 之 瘀血): Long stay By the wave eohyeol, it clears the blood clot - that is described.
그러나 일반적인 옻 닭은 여러 다양한 효능을 갖고 있는 반면에 독성이 있어 옻 알레르기가 있는 사람은 옻이 오르면 알레르기 반응으로 인해 고생을 하기 때문에 모든 사람이 옻의 다양하면서도 유익한 효과를 볼 수 없는 것이 현실이다. However, the general lacquer chicken has a variety of effects, while toxic because people with allergic lacquer suffers from allergic reactions when the lacquer rises, the reality is that everyone can not see the diverse and beneficial effects of lacquer.
따라서 이왕 건강을 위해 섭취한다면 옻의 독성이 제거되어 옻 알레르기로부터 안전하고 체내 흡수율이 높으며 미네랄까지 동시에 섭취되는 것이 요구되고 있는 실정이다.Therefore, if ingested for good health, the toxicity of lacquer is removed, safe from allergic to lacquer, high absorption rate in the body and minerals are required to be consumed at the same time.
본 발명은 이러한 배경을 바탕으로 개발된 것으로서 미네랄이 풍부하고 체내 흡수율이 높은 알칼리환원수를 이용하여 제조되는 독성이 제거된 옻 액을 이용, 건강식으로 애용되고 있는 옻 닭을 제조함으로써, 기능성을 부여하여 상기 옻 닭을 섭취할 때 옻 고유의 효능 및 미네랄을 동시에 섭취될 수 있도록 하며, 옻 성분의 체내 흡수율을 높이고, 냄새를 중화시켜 닭 고유의 냄새를 줄여줌과 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을 제거하는 여러 효능이 있도록 한 발명이다.
The present invention was developed on the basis of this background, by using a detoxified lacquer liquid prepared using alkaline reduced water rich in minerals and high absorption rate in the body, by producing a lacquer chicken is used as a healthy food, giving functionality When the lacquer chicken is ingested, it is possible to simultaneously ingest the intrinsic efficacy and minerals of the lacquer, increase the absorption rate of the lacquer component in the body, and neutralize the smell to reduce the smell of the chicken, and at the same time, acidity in the body generated by active oxygen It is an invention to have various effects of removing waste.
따라서 본 발명은 알칼리환원수를 이용하여 옻나무에서 강력한 용출력으로 옻 성분이 진하게 추출되게 알칼리환원수를 이용하여 제조되는, 독성분이 제거된 옻 액에 닭을 넣고 가열하여 옻 닭을 제조함으로써 옻 고유의 효능과 미네랄이 풍부하고 체내 흡수율을 높이며 냄새를 중화시켜 닭 고유의 냄새를 줄여주고 활성산소를 제거하는 효능을 동시에 섭취할 수 있도록 한 알칼리환원수와 옻을 이용하여 옻 닭을 제조하는 방법을 제공하고자한다.Therefore, the present invention is the use of alkali reduced water to produce a lacquer chicken by heating the chicken in a lacquer that is removed from toxic components, which is prepared by using alkaline reduced water so that the lacquer component is extracted from the lacquer tree with a strong dissolving power. It is intended to provide a method for manufacturing lacquer chicken using alkaline reduced water and lacquer, which is rich in minerals and minerals, improves the body's absorption rate, neutralizes odors, and reduces the intrinsic odor of chickens. .
또한, 본 발명은 상기방법으로 제조된 알칼리환원수와 옻을 이용하여 제조된 옻 닭을 제공하고자 한다.In addition, the present invention is to provide a lacquer chicken prepared using alkaline reduced water and lacquer prepared by the above method.
본 발명의 알칼리환원수와 옻을 이용하여 옻 닭을 제조하는 방법은 물을 전기분해하여 얻은 알칼리환원수 80.0중량％와, 5~10㎝의 크기로 잘게 토막낸 옻나무 12.0중량％, 황기 3.0중량％, 대추 3.0중량%, 감초 1.0중량％, 당귀 1.0중량％를 가마솥에 넣고 100℃의 온도로 15~20시간 가열하여 알칼리환원수를 이용하여 제조되는 독성이 제거된 옻 액을 얻는 단계, 상기 옻 액을 얻는 단계에서 얻어진 알칼리환원수를 이용하여 제조된 독성이 제거된 옻액 1.5리터와 일반적으로 다 자란 닭(약 1.5㎏)을 압력솥에 넣고 30~40분간 끓여서 옻 닭을 제조하는 단계로 이루어진다.Method for producing a lacquer chicken using alkali reduced water and lacquer of the present invention is 80.0% by weight of alkaline reduced water obtained by electrolysis of water, 12.0% by weight of lacquered wood shredded into a size of 5 ~ 10cm, 3.0% by weight of Astragalus, Put the jujube 3.0% by weight, licorice 1.0% by weight, Angelica 1.0% by weight in a cauldron and heated to a temperature of 100 ℃ for 15 to 20 hours to obtain a detoxified lacquer prepared using alkaline reduced water, the lacquer 1.5 liters of the detoxified lacquer liquid prepared using the alkaline reduced water obtained in the obtaining step and the mature chicken (about 1.5 kg) are put in a pressure cooker and boiled for 30 to 40 minutes to prepare lacquer chicken.
이와 같은 본 발명은 다양한 미네랄이 함유되어있고 강력한 용출력이있는 알칼리환원수를 이용하여 독성이 제거된 옻 액을 진하게 추출한 후, 상기 추출된 옻 액으로 옻 닭을 제조함으로써 닭 고유의 냄새가 제거되어 향미가 매우 우수하며, 미네랄함량이 풍부하고 옻 성분의 체내 흡수율을 높이며 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을 제거함으로써, 손쉽고 맛있게 섭취할 수 있으며 옻 알레르기에서도 안전한 건강식으로서의 기능성 및 기호도를 향상 시킬 수 있는 효과가 있다.The present invention as described above is concentrated to extract the poisonous lacquer liquid using a strong reduced alkaline alkali water containing a variety of minerals, and then by removing the unique smell of chicken by producing a lacquer chicken with the extracted lacquer liquid It has excellent flavor, rich in minerals, improves the absorption rate of lacquer in the body, and at the same time removes acidic waste from the body caused by active oxygen, so it can be easily and deliciously eaten and improves the functionality and palatability as a healthy food even in lacquer allergy. It can be effective.
또한, 옻은 우수한 천연방부제 역활을 하므로 상기 옻 닭의 보관에도 탁월한 효과가 있다.In addition, because the lacquer acts as an excellent natural preservative, there is an excellent effect in the storage of the lacquer chicken.
도 1은 본 발명에 따른 알칼리환원수와 옻을 이용하여 옻 닭을 제조하는 공정도이다.1 is a process chart for manufacturing lacquer chicken using alkaline reduced water and lacquer according to the present invention.
본 발명에 따른 알칼리환원수와 옻을 이용하여 옻 닭을 제조하는 방법 및 상기방법으로 제조된 옻 닭을 만드는 방법을 도표 및 첨부도면에 의거하여 제조방법에 대한 실시예를 상세히 설명하면 다음과 같다.The method for producing the lacquered chicken using alkaline reduced water and lacquer according to the present invention and the method for making the lacquered chicken prepared by the above method will be described in detail with reference to the accompanying drawings and examples of the manufacturing method.
다만, 본 발명의 권리범위는 실시 예, 도표 및 도면에 의하여 본 발명의 청구 범위가 한정되는 것은 아니다.However, the scope of the present invention is not limited to the claims of the present invention by the embodiments, diagrams and drawings.
표A에 나타낸 바와 같이 물을 전기분해하여 얻은 알칼리환원수 80.0중량％와, 5~10㎝의 크기로 잘게 토막낸 옻나무 12.0중량％, 황기 3.0중량％, 대추 3.0중량%, 감초 1.0중량％, 당귀 1.0중량％를 가마솥에 넣고 100℃의 온도로 15~20시간 가열하면 옻 오름인 피부 알레르기를 일으키는 우루시올 성분과 라카아제 성분이 분해되어 독성이 제거되고 강력한 용출력이있는 알칼리환원수에 의해 옻 성분이 진하게 추출 되어 미네랄함량이 풍부하고 옻 성분의 체내 흡수율을 높이며 냄새를 중화시켜 닭 고유의 냄새를 줄여줌과 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을 제거하는 옻 액을 얻을 수 있다.As shown in Table A, 80.0% by weight of alkali-reduced water obtained by electrolysis of water, 12.0% by weight of lacquered wood with a size of 5 to 10 cm, 3.0% by weight of Astragalus, 3.0% by weight of jujube, 1.0% by weight of licorice, Angelica When 1.0 wt% is put into a cauldron and heated at a temperature of 100 ° C. for 15 to 20 hours, the urushiol and laccase components that cause lacquer skin allergy are decomposed and the toxicity is eliminated. It is richly extracted and rich in minerals, improves the absorption rate of lacquer in the body, neutralizes the smell, and reduces the inherent smell of chicken, and at the same time, it can obtain a lacquer liquid that removes acid waste from the body caused by free radicals.
상기에서 얻어진 알칼리환원수를 이용하여 제조된 독성이 제거된 옻액 1.5리터와 일반적으로 다 자란 닭(약 1.5㎏)을 압력솥에 넣고 30~40분간 끓여서 옻 닭을 제조한다.1.5 liters of detoxified lacquer liquid prepared using the alkaline reduced water obtained above and mature chicken (about 1.5 kg) are put in a pressure cooker and boiled for 30 to 40 minutes to prepare lacquer chicken.
이하 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of examples.
물을 전기분해하여 얻은 알칼리환원수 80.0중량％와, 5~10㎝의 크기로 잘게 토막낸 옻나무 12.0중량％, 황기 3.0중량％, 대추 3.0중량%, 감초 1.0중량％, 당귀 1.0중량％를 가마솥에 넣고 100℃의 온도로 15~20시간 가열하여 옻 오름인 피부 알레르기를 일으키는 우루시올 성분과 라카아제 성분이 분해되어 독성이 제거되고 알칼리환원수의 강력한 용출력에 의해 옻 성분이 진하게 추출되고 미네랄함량이 풍부하고 옻 성분의 체내 흡수율을 높이며 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을 제거하는 옻 액을 얻는다.80.0% by weight of alkaline reduced water obtained by electrolysis of water, 12.0% by weight of lacquered chopped lacquer, 5% by weight, 3.0% by weight, jujube, 3.0% by weight, 1.0% by weight of licorice, and 1.0% by weight of Angelica in the cauldron. It is heated at 100 ℃ for 15-20 hours to decompose urushiol and laccase, which cause lacquer skin allergy, to remove toxic, and to extract rich lacquer and rich mineral content by strong dissolving power of alkaline reduced water. And it increases the absorption rate of the lacquer component in the body and at the same time obtains a lacquer liquid to remove the acidic wastes generated by the active oxygen.
상기에서 얻어진 알칼리환원수에 의해 옻 성분이 진하게 추출되고 미네랄함량이 풍부하고 옻 성분의 체내 흡수율을 높이며 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을 제거하는 알칼리환원수를 이용하여 제조된 독성이 제거된 옻액 1.5리터와 일반적으로 다 자란 닭(약 1.5㎏)한마리와 밤 3개, 대추 3개, 마늘 4쪽을 압력솥에 넣고 30~40분간 끓여서 옻 닭을 제조하고 60g의 부추를 데쳐서 고명으로 올려 옻 닭을 완성한다.Lacquer is extracted from alkali-reduced water, which is rich in minerals and rich in minerals, improves the absorption rate of lacquer in the body, and simultaneously removes toxic debris from alkali-reduced water. 1.5 liters and one full-grown chicken (about 1.5 ㎏), three chestnuts, three jujubes, and four garlics, are put in a pressure cooker and boiled for 30 to 40 minutes to make a lacquer chicken. To complete.
이와 같은, 본 발명은 상술한 특정의 실시 예에 한정되지 아니하며, 청구 범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진자라면 누구든지 다양한 변형의 실시가 가능함은 물론이고, 그와 같은 변형은 청구범위 기재의 범위 내에 있게 된다.As such, the present invention is not limited to the above-described specific embodiments, and any person skilled in the art to which the present invention pertains can make various modifications without departing from the gist of the present invention as claimed in the claims. Of course, such variations are within the scope of the claims.
본 발명에 사용된 알칼리환원수는 pH 8.5~10.0을 가진 물을 말하며 칼슘, 마그네슘, 나트륨, 칼륨과 같은 미네랄이 다량함유되어있고 물 분자 클러스트(분자덩어리의 크기: 단위Hz)가 일반 물(110Hz)의 절반 정도로 작아서(54~60Hz) 체내 흡수율이 높으며, 클러스트가 작음으로써 강력한 용출력이 있어 옻나무에서 옻의 성분을 진하게 우려내는 것과 동시에 옻의 약성을 체내에 빠르게 흡수시킨다. Alkaline reduced water used in the present invention refers to water having a pH of 8.5 ~ 10.0 and contains a large amount of minerals such as calcium, magnesium, sodium, potassium and water molecular cluster (molecular mass size: unit Hz) is normal water (110 Hz) It is about half as small (54 ~ 60Hz), so the absorption rate is high, and the cluster is small, so there is strong discharging power.
이와 관련하여 한의신문(신문게재일자 2008-02-04)에 따르면; In this regard, according to the Oriental Newspaper (Newspaper publication date 2008-02-04);
최근 알칼리환원수가 가열 후에도 미네랄 성분이 유지될 뿐 아니라 한약재 성분 추출 효과도 높은 것으로 나타나 주목된다.In recent years, it is noted that alkaline reduced water is not only maintained in the mineral component even after heating, but also has a high extraction effect of the herbal medicine component.
연세대학교 원주의과대학 환경의생물학교실 이규재 교수의 연구보고에 따르면 (주)유 후레쉬 제품을 사용해 만들어진 알칼리환원수에 감초를 넣고 45~55℃로 1시간 동안 중탕한 결과 정수물과 알칼리환원수 추출물의 당도가 각각 0.9Brix, 1.1Brix로 나타나 알칼리환원수 추출 당도가 22% 높게 측정됐다.According to a research report by Lee Kyu-jae of the Department of Environmental Biology, Yonsei University Wonju Medical School, licorice was added to alkaline reduced water made with Yu Fresh Co., Ltd. and heated at 45-55 ℃ for 1 hour. Were 0.9Brix and 1.1Brix, respectively, which resulted in 22% higher sugar extraction.
이 교수는 “알칼리수의 추출능의 향상은 일반적인 수용성 열수추출 외에 알칼리수의 지방분해성 성질이 부가돼 지용성 유효성분의 추출이 함께 이뤄질 것으로 판단된다”며 “이는 알칼리수가 지방이나 단백질을 쉽게 용해시키기 때문으로 같은 원리로 알칼리환원수가 약재의 추출에 있어 수용성 성분과 지용성 성분을 추출할 수 있는 조건을 가지고 있다고 볼 수 있다”고 밝힌바 있다.Professor Lee said, "The improvement of alkaline water extraction ability is expected to be achieved by adding lipolytic property of alkaline water in addition to general water soluble hot water extraction." On the same principle, alkaline reduced water has the conditions for extracting the water-soluble and fat-soluble components in the extraction of medicinal herbs. ”
또한 활성산소에 의해 발생한 체내의 산성노폐물을 빠르게 흡착시켜 몸밖으로 배출시킴으로써 성인병의 증세를 서서히 없애주는 중요한 기능을 하며, 냄새를 중화시켜 닭 고유의 냄새를 줄이며 맛을 담백하게 하는 효과도 있다.In addition, by quickly adsorbing the acidic waste in the body caused by the active oxygen to be discharged out of the body to play an important role to gradually eliminate the symptoms of adult diseases, neutralizing the smell to reduce the inherent smell of chicken and has the effect of lightening the taste.
상기 원인에 의해, 본 발명의 알칼리환원수와 옻을 이용하여 제조된 옻 닭은 닭 고유의 냄새가 제거되어 향미가 매우 우수하며, 미네랄함량이 풍부하고 옻 성분의 체내 흡수율이 높으며 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을제거함으로써, 손쉽고 맛있게 섭취할 수 있으며 옻 알레르기에서도 안전한 건강식으로서의 기능성 및 기호도를 향상 시킬 수 있는 효과가 있었다.Due to the above, the lacquered chicken prepared using alkaline reduced water and lacquer of the present invention has a very good flavor by eliminating the smell of chicken, rich in mineral content, high absorption rate of lacquer in the body and at the same time by active oxygen By removing the acidic wastes generated in the body, it can be easily and deliciously ingested, and it has the effect of improving the functionality and palatability as a safe and healthy food even from lacquer allergy.
또한, 옻은 우수한 천연방부제 역활을 하므로 상기 옻 닭의 보관에도 탁월한 효과가 있었다.In addition, since the lacquer acts as an excellent natural preservative, there was an excellent effect in the storage of the lacquer chicken.
상기 실시예 1의 방법으로 옻 닭을 제조하여 기존의 옻 닭과 비교하여 관능검사를 하였다.Preparation of lacquer chicken by the method of Example 1 was compared with conventional lacquer chicken was sensory test.
관능검사는 20명의 인원을 대상으로 하여 5점 평가법으로 실시하였으며, 상기 관능검사결과를 표B 에 나타내었다.The sensory test was carried out by five-point evaluation method for 20 people, and the sensory test results are shown in Table B.
상기 표B 에 의한 관능검사의 결과는 맛, 식 감, 옻 향, 전체적 기호도 면에서 전체적으로 양호하였으며, 특히 전체적 기호도 면에서 알칼리환원수로 추출한 옻 액으로 옻 닭을 제조하여 아주 좋은 결과를 나타내었다.The results of the sensory test according to Table B were generally good in terms of taste, texture, lacquer aroma, overall acceptability, and in particular, prepared lacquered chicken with lacquered liquid extracted with alkaline reduced water in terms of overall acceptability.
Claims (2)
80.0% by weight of alkaline reduced water obtained by electrolysis of water, 12.0% by weight of lacquered chopped lacquer, 5% by weight, 3.0% by weight, jujube, 3.0% by weight, 1.0% by weight of licorice, and 1.0% by weight of Angelica in the cauldron. It is heated for 15 ~ 20 hours at 100 ℃, and the lacquer component is extracted by alkaline reduced water, rich in minerals, the absorption rate of the lacquer component is increased, and the smell is neutralized to reduce the unique odor of chicken. 1.5 liters of detoxified lacquer liquid prepared using alkaline reduced water to remove acidic waste from the body caused by oxygen, one mature chicken (about 1.5 kg), three chestnuts, three jujubes, and four garlic Put it in a pressure cooker and boil it for 30 to 40 minutes to make lacquered chicken, then boil about 60g of leek to make garnish using Alkali-reduced water and lacquer.
상기 제조방법으로 제조된 것을 특징으로 하는 옻 닭.
The method of claim 1,
Lacquer chicken, characterized in that prepared by the manufacturing method.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160082568A (en) | 2014-12-30 | 2016-07-08 | 김옥순 | Composition comprising Rhus verniciflua for extraction and extraction mthod of the Composition |
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2011
- 2011-03-21 KR KR1020110024881A patent/KR20120107284A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160082568A (en) | 2014-12-30 | 2016-07-08 | 김옥순 | Composition comprising Rhus verniciflua for extraction and extraction mthod of the Composition |
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