KR20130087690A - Manufacturing method of liqufied seasoning comprising herbal medicine and meat as a key material, and liquified seasoning made by the same method - Google Patents

Abstract

PURPOSE: A liquid seasoning production method is provided to offer unique flavor of medical herbs and meat to liquid seasoning, and to offer an insufficient nutritive substance to human body. CONSTITUTION: 100 parts by weight of beef, 150-250 parts by weight of beef bones, 50-150 parts by weight of pheasant meat and 1,500-2,500 parts by weight of water are mixed and boiled. Beef and pheasant meat are removed from the boiled mixture, and 1,500-2,500 parts by weight of water is added to the mixture for secondly boiling. 500-1,500 parts by weight of water are added to the boiling mixture for thirdly boiling. Fat and oil are removed from the boiling mixture. 1,500-2,500 parts by weight of liquid seasoning and 400-600 parts by weight of refined rice wine are added to the boiling mixture without the fat and oil, and the mixture is boiled to obtain a meat extract. The meat extract is mixed with a medical herb extract. The medical herb extract is obtained by extracting deer antlers, arrowroot, Angelica gigas, milk vetch root, cinnamon, Acanthopanacis Cortex, ginseng, Glycyrrhizae radix, black garlic, and garlic.

Description

MANUFACTURING METHOD OF LIQUFIED SEASONING COMPRISING HERBAL MEDICINE AND MEAT AS A KEY MATERIAL, AND LIQUIFIED SEASONING MADE BY THE SAME METHOD}

The present invention relates to a liquid seasoning manufacturing method using the herbal medicine and meat as a main ingredient and a liquid seasoning prepared thereby.

Currently widely used chemical seasonings have the advantage that can be used at a cheaper price than natural seasonings, which are various seasonings. However, there has been a controversy over the fact that compared to natural foods, it has less taste and odor, lacks nutrients, and contains harmful ingredients to the human body.

In order to improve the problems of chemical seasonings as well as to provide a beneficial effect on the health of the human body, seasonings based on herbal medicine and meat have not been developed until now.

KR0155664 10

An object of the present invention is to provide a new type of herbal medicine and meat seasoning liquid manufacturing method of improving the problems of the conventional chemical seasoning, and another object of the present invention is a liquid medicine containing the herbal medicine and meat as the main raw material It is to provide seasonings.

The present invention having such an object is a mixture of Chinese herbal medicines such as green rust, brown root, donkey, astragalus, cinnamon, cucumber, ginseng, licorice, black garlic, garlic and meat beef, beef bone and bone, old chicken or pheasant, purified water, jongjong By concentrating and processing liquid seasonings made mainly of medicinal herbs and meats, you can taste most dishes, as well as get effective effects on the body by pharmacological action of herbal ingredients, and nutritional supplement effect by nutrients contained in meat This is done by allowing you to get too.

The liquid seasonings obtained mainly from the herbal medicines and meats can be used as seasonings that match the flavor of natural seasonings in various dishes, as well as chemical seasonings, and the nutrients insufficient for the human body by the herbal and meat ingredients contained in liquid seasonings. As well as supplementary effect, the unique flavor and meat of the herbal medicine has the characteristic flavor.

Hereinafter, the herbal seasoning and the meat seasoning of the present invention will be described in detail a liquid seasoning.

The liquid seasoning containing the herbal medicine and meat of the present invention as a main ingredient comprises a sequence of meat extract preparation step, herbal extract preparation step and mixing step.

Meat extract manufacturing step is 100 parts by weight of beef (1 kg to 100 parts by weight), 150 to 250 parts by weight of bovine bone, 50 to 150 parts by weight of pheasant and 1500 to 2500 parts by weight of water, 70 to 70 to 100 to 110 degrees After boiling for 110 minutes, remove the beef and pheasant, add 1500 to 2500 parts by weight of water and boil again for 70 to 110 minutes at 100 to 110 degrees, then add 500 to 1500 parts by weight of water and boil at 45 to 75 minutes at 100 to 110 degrees again. Then, the bovine bone is removed, filtered with a filter cloth to remove fat and oil, 1500 to 2500 parts by weight of liquid soup gold and 400 to 600 parts by weight of the seed, and boiled at 100 to 110 degrees for 20 to 40 minutes to obtain a meat extract ,

Herbal medicine extract preparation step is 5 to 15 parts by weight, brown root 1 to 10 parts by weight, 0.5 to 5 parts by weight, Angelica 1 to 10 parts by weight, cinnamon 0.1 to 5 parts by weight, Ogapi 1 to 10 parts by weight, ginseng 5 to 15 parts by weight, licorice 0.5 to 5 parts by weight, black garlic 5 to 15 parts by weight, garlic 5 to 15 parts by weight and water 3000 to 5000 parts by weight in a separate container, boiled at 100 to 110 degrees, 95 to 105 degrees Heated at 80 to 140 minutes and concentrated to obtain a herbal extract,

The mixing step is characterized by comprising the step of mixing the meat extract obtained in the meat extract manufacturing step and the herbal medicine extract obtained in the herbal medicine extract manufacturing step of the herbal medicine and meat of the present invention as a main ingredient liquid seasoning.

In addition, it is characterized in that the old chicken (old system) can be used instead of the pheasant meat.

Further, according to claim 1, characterized in that the bovine bone may be made of a mixture of the bone bone and the zygomatic bone.

Further, according to claim 1, characterized in that the mixing ratio of the bone bone: mixed bone can be mixed in the ratio of 1: 1: 9.

In addition, the mixed solution obtained in the mixing step after the mixing step is characterized in that it may further comprise a post-treatment step of filtering, cooling to room temperature, and then packaging.

In addition, it is characterized by a liquid seasoning, the main raw material of the herbal medicine and meat obtained according to any one of claims 1 to 5.

Nocturnal is an oriental medical name, and it is a keratinized horn of various deer such as manok or plum rust belonging to the family Deer. Its taste is salty, its properties are warm, it is not poisonous, and its liver and kidneys It enters, promotes blood circulation, eliminates blood clots, helps kidney function and liver function, and contains large amounts of calcium, which is effective in strengthening bones. Often used as a substitute for antler, but the effect is weaker than the antler, the dose is gradually increased from 3 to 9g to 90g.

Brown root is a 칡 root, and the qi is flat, so it is used for sweating, antipyretic, febrile disease, cold, and muscle consolidation. There is this.

Dongguk (當歸) means that I hope to come back, and that the Chinese customs put the donkey in the husband's arms to go to the battlefield. Because it was believed that, this drug is named after the blood donation returns to its place. In Korea, the root of Angelica gigas Nakai is used, in China, Angelica sinensis (Oliv.) Is used, and in Japan, Angelica acutiloba (Sieb. & Zuc.) Kitagawa Use The medicinal weakness of the Korean Pharmacopoeia is said to be 'sweet and smelly and sweet', but it can only be felt in Chinese donkeys and Koreans. The effect of the donkey is the blood production (때 作用) to produce blood when there is a lack of blood, and the donkey made from the roots of Chinese donkeys and dwarf donkey is also excellent. However, the Angelica Angelica, the root of the Korean Angelica, has better blood circulation than the blood-acting action (活 활 作用), and has a strong anti-cancer and blood pressure-lowering effect. Pharmacologically, Angelica has the effect of promoting blood flow in coronary arteries and stimulating red blood cell production. According to the Korean Pharmacopoeia, the shell is yellowish brown to blackish brown, and the inner shell is yellowish white. In contrast, Korean Angelica gigas has a yellowish-white bark and no microscopic features. Champang-Dang-Gi is also called tong-Dang-Gi, Sung-Gum-cho, Cho-Sang-Dong-Gi-Gi. It is also known as Won (地 仙 圓), and why not know why.

Astragalus is cultivated as an herb, and it is harvested in the fall of oriental medicine to remove outcrops and fine roots, and dried in sunlight, called Astragalus of Chinese herbal medicine. Tonic, Jihan, Diuresis, and small seedlings. It is effective in physical weakness, fatigue, boredom (혈), blood loss (항), uterine disorders, visceral sewage, cold sweat, peripheral nerves are prescribed.

The action of Astragalus is to control the pores to prevent abnormal discharge of sweat, to participate in the water metabolism to control edema, to boost the flesh, and to burn Astragalus to have a vigorous effect.

Cinnamon is very feverish, sweet, and very poisonous to Heo Jun's consent. The effect of cinnamon in the consent is warming, blood vessels well, even the liver or lungs, and the rats with the ovulation is better. It is introduced as a medicinal herb that can spread all kinds of medicinal oils evenly and cause miscarriage without showing side effects.

Ogapi refers to the bark of roots, stems and branches of the Acanthopanax sessiliflorum Seeman or related plant in Korea.

This drug has a peculiar smell, taste is hot and bitter, and the nature is warm (辛苦 溫). Ogapi strengthens the tendons and bones by strengthening the liver and kidneys, which is used for limb paralysis, coughing, weakness in the lower back and knees, lower limbs, fractures, bruises, and swelling.

Pharmacological action has been reported to enhance immune, antioxidant, anti-fatigue, anti-high temperature, anti-irritant, endocrine function, blood pressure control, anti-radioactivity, detoxification.

Ginseng is the root of Panax ginseng C. A. Meyer in Korea and Japan. In Korea, white ginseng (白 蔘: raw), red ginseng (紅 蔘: steamed), and misam (尾 蔘: thin root) were recorded, but wild ginseng is also classified as camphor and wild ginseng. In China, it refers to the root and root stem of ginseng and distinguishes it into Wonsam (cultivated ginseng), red ginseng and wild ginseng (wild ginseng).

Ginseng medicine has a peculiar smell, tastes sweet and slightly bitter, and its properties are slightly warm (甘苦 微溫). Ginseng is used for energy recovery, physical weakness, boredom, fatigue, anorexia, vomiting and diarrhea. It helps pulmonary function, produces essences, and enhances anxiety and renal function.

Pharmacological action has been reported cortical excitement and inhibition, equilibrium, anti-fatigue, anti-aging, immune enhancement, heart contraction, gonadotropin, hyperglycemia suppression, protein synthesis, homeostasis, anticancer, detoxification.

Licorice is used in Korea and Japan, with or without peeling the roots and stems of licorice (Glycyrrhiza uralensis Fischer), European licorice (Glycyrrhiza glabra L.), or other similar plants.

Licorice is the root of perennial herb belonging to the legumes, and the creeper is flat, sweet and less bitter, and thick. It is used as a laxative, Jinhae, expectorant, and analgesic. It is also used for urgent symptoms.

Licorice has an unusual smell and tastes sweet. Licorice harmonizes the toxicity of all medicines and makes the medicinal effect appear, regulates the fever and morale of the book, makes good communication of all blood vessels, and strengthens the muscles and bones.

Pharmacological action is effective in detoxification, hepatitis, urticaria, dermatitis, eczema. Jinhae (鎭 咳), expectorant (근육), muscle relaxation, diuretic, anti-inflammatory action and suppresses peptic ulcer.

Black garlic reduces the unique smell of garlic and can be sterilized by inhibiting and eradicating the growth of extra microorganisms and molds remaining in garlic by steaming, ie, steaming, to facilitate fermentation. By inactivating various enzymes in garlic, it is effective to block chemical and enzymatic reactions to prevent further changes in ingredients even when garlic is exposed to the outside. In particular, by inactivating the allinase of garlic enzymes, allied, which is a component of raw garlic, is not converted to allicin. Therefore, it is possible to contain the allied component as an active ingredient. By suppressing it has the effect of significantly reducing the smell of garlic. In addition, the meat quality of the garlic through the steaming process is light.

Antioxidant activity of fermented black garlic showed very good antioxidant activity and high polyphenol content compared to conventional garlic, odorless garlic, dried garlic and roasted garlic.

The scientific name of garlic is Allium scorodopram, a perennial bulbous plant belonging to the genus Allium of the Liliaceae family, and has been widely used as a food ingredient and a medicinal herb.

Garlic contains 70% water, 20% carbohydrate, 1.3% protein, and the minerals of the edible portion contain ash 99, potassium 33, calcium 21, magnesium 5, phosphoric acid 5, etc. in 10,000 minutes, vitamins B1, B2, It contains a small amount of C.

Garlic's unique taste and aroma is known to be caused by allicin (allicin), one of garlic's organic sulfur compounds, which is a very low solubility in water and is present as allin in garlic. When garlic is injured or crushed, it is transformed into allicin, which has a strong odor and spicy taste by the enzyme alinase. In addition, allicin is known to be very unstable at room temperature, reducing the constituents of allicin in half in 2-16 hours and converting to other sulfur compounds by the action of other enzymes, causing a complex odor unique to garlic.

For example, garlic's unique odor, Alysine, is characterized by a significant decrease in enzyme activity when applied to heat, leading to a decrease in garlic's unique taste and aroma, as well as an increased content of antioxidants, polyphenols and flanoids, and a significant increase in sugar content. It is known.

In particular, the aging process of garlic, which is processed not only by applying heat but also by maintaining a certain amount of moisture, has been recently applied to reduce garlic's peculiar smell or irritation and to show the inherent effects of garlic-containing ingredients. The irritating odor is caused by allicin, which is present in allium, especially in the scales of the stem, and when the cell dies or is destroyed, it is degraded by coexisting enzyme allinase to become an antiseptic substance.

Meat Extract Manufacturing Step

Meat extract manufacturing step is beef 1, bone 2, pheasant 1 and water 20 mixed, boiled for 70 to 110 minutes at 100 to 110 degrees, then remove the beef and pheasant meat and add water 20 and again at 100 to 110 degrees 70 After boiling for 110 minutes, water 10 was added and boiled again at 100 to 110 degrees for 45 to 75 minutes, then the bovine bones were removed, filtered through a filter cloth to remove fats and oils, liquid soup gold 2 and 0.5 ml of seed oil were added thereto. Boiled at 100 to 110 degrees for 20 to 40 minutes to obtain a meat extract.

Here, it is preferable to use purified water for water. Liquid soup gold is a product of Korea Miyeon Food Research Institute (www.miyoun.co.kr). You can also use old chicken instead of pheasant meat.

Herbal Medicine Extract Manufacturing Step

Chinese herbal medicine extract manufacturing step is green ginseng 60g, brown root 60g, Angelica 20g, Astragalus 50g, cinnamon 20g, cucumber 60g, ginseng 90g, licorice 20g, black garlic 80g, garlic 80g and water 40 in a separate container, at 100 to 110 degrees After boiling, the mixture was heated at 95 to 105 degrees, heated to 80 to 140 minutes, and concentrated to obtain an herbal extract.

Mixing stage

The mixing step is made by mixing the meat extract obtained in the meat extract manufacturing step and the herbal medicine extract obtained in the herbal medicine extract manufacturing step.

After the mixing step, the mixed liquid obtained in the mixing step is filtered, cooled to room temperature, and sterilized, followed by packaging to prepare a liquid seasoning product mainly comprising the herbal medicine and meat of the present invention.

In addition to cooling, infrared sterilization treatment is to obtain a liquid seasoning mainly composed of herbs and meat.

The liquid seasonings based on the herbal medicine and meat according to the present invention, thus completed, are then marketed in a sealed container in a glass bottle, a plastic bottle, or a pack.

The liquid seasoning containing the herbal medicine and meat of the present invention as the main raw materials prepared by the manufacturing method of the present invention may be used by replacing the chemical seasoning and adding it when cooking.

For example, it is used as a natural seasoning in various dishes such as kalguksu, dumpling soup, seaweed soup, miso soup, Chinese soup stock, various soup stocks, soup, stew, stewed foods, stir-fried foods, and uncooked dishes.

Since the ingredients contained in meat are supplemented, there is an effect of improving the nutrition supply of the human body.

In addition, the liquid seasoning of the present invention does not easily deteriorate or decay even when used and stored for a long time by performing infrared sterilization treatment.

Poll

The survey was conducted on 50 general public. The herbal medicinal herbs and meat of Example 1 was eaten as a liquid seasoning and reported the questionnaire of Table 1 below, the results are shown in Table 2 below.

Poll (1) What is the taste of liquid seasonings based on medicinal herbs and meat?
Very good Good Normal Just Not good
(2) What is the smell?
Very good Good Normal Just Not good
(3) Is it easy to ingest?
Very good Good Normal Just Not good

Survey Results of Liquid Seasonings Based on Herbs and Meats Category / (person) very good good  is average so so  Not good flavor 35 10 4 One 0 smell 27 15 7 One 0 Ease of Intake 43 6 One 0 0

In the results of Tables 1 and 2, the evaluation of the taste and smell of the liquid seasonings based on the medicinal herbs and meat of the present invention was relatively less than 10% and relatively less than 10%. It was generally very good at ~ 90%, and there were very few ratings of 'not good' or 'normal' in terms of ease of ingestion, and more than 90% of 'good' and 'very good' were generally obtained.

The liquid seasoning containing the herbal medicine and meat of the present invention as a main ingredient is natural in various cooking such as kalguksu, dumpling soup, seaweed soup, miso soup, Chinese broth, broth of various soups, soup, stew, stewed food, stir-fried food, and uncooked food. Can be used as a seasoning.

Claims (6)

Meat extract manufacturing step is based on 100 parts by weight of beef (1 kg to 100 parts by weight, based on the percentage, more complex) based on 150 to 250 parts by weight of bone, 50 to 150 parts by weight of pheasant and 1500 to 2500 water After mixing the parts by weight, and boiled for 70 to 110 minutes at 100 to 110 degrees, the beef and pheasant meat is taken out, and 1500 to 2500 parts by weight of water is added and boiled at 70 to 110 minutes at 100 to 110 degrees, and then 500 to 1500 parts by weight of water is added. Then boil again at 100 to 110 degrees for 45 to 75 minutes, and then remove the bovine bone, filter with a filter cloth to remove oil and fat, 1500 to 2500 parts by weight of liquid soup gold and 400 to 600 parts by weight of the seed, 100 to 110 Boil in 20 to 40 minutes to obtain a meat extract,
Herbal extract extract manufacturing step 5 to 15 parts by weight (previously 1 kg of beef to 100 parts by weight, 100 grams of greenery is 10 parts by weight, the other herbs are converted in this way), 1 ~ 10 parts by weight, brown root 0.5 to 5 parts by weight, 1 to 10 parts by weight of astragalus, 0.1 to 5 parts by weight of cinnamon, 1 to 10 parts by weight of cucumber, 5 to 15 parts by weight of ginseng, 0.5 to 5 parts by weight of licorice, 5 to 15 parts by weight of black garlic, garlic 5 To 15 parts by weight and 3000 to 5000 parts by weight of water are put in a separate container, boiled at 100 to 110 degrees, then heated at 95 to 105 degrees and heated for 80 to 140 minutes to concentrate to obtain a herbal medicine extract,
The mixing step is a liquid seasoning comprising the herbal medicine and meat as a main ingredient, characterized in that it comprises the step of mixing the meat extract obtained in the meat extract manufacturing step and the herbal medicine extract obtained in the herbal medicine extract manufacturing step.
The method according to claim 1,
Traditional seasonings based on Chinese medicine and meat, characterized in that it is possible to use old chicken instead of the pheasant meat. The method according to claim 1,
A liquid seasoning based on herbal medicine and meat, characterized in that the bovine bones can be made of a mixture of bones and bones. The method according to claim 1,
Beef bone: Mixed seasoning of medicinal herbs is 1: 1 to 9: 1 is characterized in that the liquid seasonings based on Chinese medicine and meat as the main ingredient. The method according to claim 1,
After the mixing step, the mixed liquid obtained in the mixing step is filtered, cooled to room temperature, and then further packaged after-treatment step of the liquid seasoning comprising herbal medicines and meat as a main raw material. A liquid seasoning comprising herbal medicines and meat as the main ingredients, which are obtained according to any one of claims 1 to 5.