KR20130130256A - Composition of eel extract and red ginseng with seaweed, and producing method thereof - Google Patents

Composition of eel extract and red ginseng with seaweed, and producing method thereof Download PDF

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KR20130130256A
KR20130130256A KR1020120053035A KR20120053035A KR20130130256A KR 20130130256 A KR20130130256 A KR 20130130256A KR 1020120053035 A KR1020120053035 A KR 1020120053035A KR 20120053035 A KR20120053035 A KR 20120053035A KR 20130130256 A KR20130130256 A KR 20130130256A
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eel
red ginseng
extract
weight
added
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오준기
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오준기
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • 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
    • 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
    • A23V2250/202—Algae 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/606—Fructose
    • 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
    • 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
    • A23V2300/50—Concentrating, enriching or enhancing in functional factors

Abstract

The present invention relates to a composition of eel extract with red ginseng and seaweed and producing method of a composition of eel extract with red ginseng and seaweed which comprises the steps of: extracting more than one oriental medicine which is selected from a group which comprises cuscuta seed, achyranthes, cinnamon, nutmeg, rubus coreanus fruit, corni, Poria cocos Wolff, thuja; with eel and Capsosiphon fulvescens after applying in the purified water or alkaline water for 23-25 hours at 110-130°C; adding a fruit sugar and red ginseng extract in the obtained mixed extract from previous step.

Description

해조류가 첨가된 홍삼 장어 엑기스 조성물 및 그 제조방법{Composition of eel extract and red ginseng with seaweed, and producing method thereof}Composition of red ginseng eel extract with seaweed and its preparation method {Composition of eel extract and red ginseng with seaweed, and producing method

본 발명은 해조류가 첨가된 홍삼 장어 엑기스 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 장어 추출시 한약재, 매생이를 함께 첨가하여 추출한 후, 홍삼 농축액 및 결정과당을 첨가한 홍삼 장어 엑기스 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a red ginseng eel extract composition to which seaweeds are added, and a method of manufacturing the same, and more particularly, after extracting by adding medicinal herbs and medicinal herbs at the time of extracting eel, the red ginseng eel extract composition added with red ginseng concentrate and fructose and It relates to a manufacturing method.

장어는 예부터 우리 나라 뿐만 아니라 중국, 유럽 등에서도 즐겼던 보양 식품으로, 종류는 민물고기인 뱀장어, 바닷고기인 먹장어, 붕장어, 갯장어 등이 있다. The eel has been enjoyed not only in Korea but also in China and Europe. The eel includes freshwater eel, saltwater eel, conger eel, and eel.

장어는 성장촉진, 시력회복 및 피부와 점막의 건강유지 등에 효과가 있는 비타민 A가 쇠고기의 200배 함유되어 있으며, 머리가 좋아지고, 치매예방 및 암 억제 등의 효과가 있는 DHA(Docosahexaenoic Acid) 및 EPA(Eicosapentaenoic Acid) 함량도 타 어종보다 높다. 또한, 노화방지의 효능이 있는 비타민 E, 스트레스 해소와 피로회복에 좋은 비타민 B1, 항산화제인 비타민 C, 칼슘, 인뿐만 아니라 필수아미노산도 골고루 함유하고 있어 영양적으로 우수하다. The eel contains 200 times the vitamin A of beef, which is effective for promoting growth, restoring vision and maintaining the health of skin and mucous membranes, and improves hair, prevents dementia and inhibits cancer, and DHA (Docosahexaenoic Acid) EPA (Eicosapentaenoic Acid) content is higher than other species. In addition, it is nutritionally excellent because it contains vitamin E which has anti-aging effect, vitamin B 1 which is good for stress relief and fatigue recovery, and vitamin C, calcium and phosphorus which are antioxidants, as well as essential amino acids.

또한, 장어는 강장 상승효과가 있고, 혈관에 콜레스테롤이나 칼슘의 침착을 방지하여 동맥경화 치료 및 예방효과도 있을 뿐만 아니라, 동의보감 및 방약 합편에 의하면 민간용법으로 폐결핵, 요통, 신경통, 폐렴, 관절염, 성기능 회복 및 어린아이 허약체질 개선 등에도 이용되어 왔다.In addition, eel has a tonic synergistic effect, prevents the deposition of cholesterol or calcium in blood vessels, and also has the effect of treating and preventing arteriosclerosis. According to synonymous relief and chemotherapy, pulmonary tuberculosis, back pain, neuralgia, pneumonia, arthritis, It has been used to restore sexual function and improve the weakness of children.

한편, 홍삼은 수삼을 정선한 후, 껍질을 벗기지 않은 상태를 증기로 쪄서 건조시킨 담황갈색 또는 담적갈색의 인삼을 말하며, 배당체(glycosides), 인삼 향성분(panacen), 폴리아세틸렌계 화합물, 함질소성분, 플라보노이드, 비타민(B군), 미량원소, 효소, 항산화물질과 유기산 및 아미노산 등이 많이 함유되어 있다. Meanwhile, red ginseng refers to pale yellow brown or light red ginseng dried by steaming the unsealed skin after selection of ginseng. Glycosides, panacen, polyacetylene-based compounds, and nitrogen-containing It contains a lot of ingredients, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids.

특히, 홍삼에는 다른 인삼보다 사포닌이 다량으로 함유되어 있는데, 사포닌은 노화억제, 기억력증진, 뇌기능 개선, 항피로작용, 항종양작용 등의 효과가 있다. 또한, 홍삼은 환경으로부터 오는 유해작용인 누병 또는 스트레스 등에 대한 방어능력 및 면역능력을 증가시켜 생체가 보다 쉽게 적응하도록 하는 어댑토겐 (adaptogen) 효과, 동맥경화 예방, 항산화 효과, 불면증 개선, 세포재생 효과 등도 있다. In particular, red ginseng contains more saponin than other ginseng, and saponins have effects such as anti-aging, memory enhancement, brain function improvement, anti-fatigue action, and anti-tumor action. In addition, red ginseng increases the ability to defend against immune diseases or stress, which are harmful effects from the environment, and the immune system, so that the body adapts more easily, the adaptation effect, prevention of atherosclerosis, antioxidant effect, insomnia improvement, cell regeneration effect There is also.

한편, 매생이는 주로 남도지방에서 식용하는 가늘고 부드러운 갈매패목의 녹조류로 파래와 유사하게 생겼으며 겨울철에 주로 채취된다. 철분과 칼륨, 단백질 등을 많이 함유하고 특유의 향기와 맛을 지니고 있어 오래 전부터 식용으로 애용돼 왔다. On the other hand, falcons are thin and tender sea buckthorn edible algae mainly cultivated in the southern provinces, which resemble greens and are harvested in winter. It contains a lot of iron, potassium, and protein, and has a unique aroma and taste.

한편, 장어 엑기스에 관한 선행기술로는 대한민국 공개특허 제10-1995-0007703호(장어엑기스의 제조방법), 대한민국 공개특허 제10-1996-0000078호(민물장어와한약재를이용한건강식품제조방법) 등이 있으나, 아직까지 장어 엑기스의 제조시 해조류를 첨가하는 것에 대해서는 전혀 개시된 바 없는 실정이다. Meanwhile, prior arts related to eel extract include Korean Patent Application Publication No. 10-1995-0007703 (Method of Manufacturing Eel Extract) and Korean Patent Application Publication No. 10-1996-0000078 (Health Food Manufacturing Method Using Fresh Eel and Herbal Medicines) And the like, but there is no disclosure about the addition of seaweed in the preparation of the eel extract.

이에 본 발명의 발명자들은 장어 엑기스 제조시 해조류도 첨가하여 해조류의 각종 무기질이 부가됨으로써 생리활성기능이 매우 증대된 장어 엑기스를 예의연구한 결과 본 발명을 완성하기에 이른 것이다.
Accordingly, the inventors of the present invention have completed the present invention as a result of intensively studying eel extracts having a very increased physiological activity by adding seaweeds in the preparation of eel extracts and adding various minerals of seaweeds.

이에 본 발명은 장어, 한약재, 매생이, 홍삼 및 결정과당을 최적의 조성비로 조성하여 장어, 한약재, 매생이, 홍삼 및 결정과당의 맛과 향이 적절하게 조화가 되어 관능적 특성이 매우 우수한 해조류가 첨가된 홍삼 장어 엑기스 조성물 및 그 제조방법을 제공하는 것을 목적으로 한다. In the present invention, eel, medicinal herbs, maesengyi, red ginseng and fructose sugar were formulated at the optimum composition ratio, so that the taste and aroma of eel, medicinal herbs, maeseng, red ginseng and fructose were well harmonized, and red ginseng was added with very excellent sensory characteristics. An object of the present invention is to provide an eel extract composition and a method of producing the same.

또한, 본 발명은 장어의 비린내를 제거하고 한약재, 홍삼의 쓴맛이 강하게 느껴지지 않으며 매생이의 향긋한 향이 가미되고 적절한 단맛으로 감칠맛이 있는 해조류가 첨가된 홍삼 장어 엑기스 및 그 제조방법을 제공하는 것을 목적으로 한다. In addition, the present invention is to remove the fishy smell of eel, and the medicinal herbs, the bitter taste of red ginseng does not feel strongly, and the red ginseng eel extract with a seaweed is added with a sweet taste of sweet scent and appropriate sweetness, and a method of manufacturing the same. do.

또한, 본 발명은 장어, 한약재, 해조류 또는 홍삼의 각종 생리활성성분이 풍부하게 들어 있어 원기회복능력, 혈액순환 개선능력 등이 매우 뛰어난 해조류가 첨가된 홍삼 장어 엑기스 조성물 및 그 제조방법을 제공하는 것을 목적으로 한다.
In addition, the present invention is rich in a variety of physiologically active ingredients of eel, herbal medicine, seaweed or red ginseng to provide a red ginseng eel extract composition and a method of manufacturing the same added to seaweeds with excellent rejuvenation ability, blood circulation improvement ability, etc. The purpose.

상기 기술적 과제를 해결하기 위하여, 본 발명은 (A) 토사자, 우슬, 육계, 육두구, 복분자, 산수유, 복신 및 측백으로 이루어진 군으로부터 선택된 하나 이상의 한약재, 장어 및 매생이에 정제수 또는 알칼리수를 가한 후, 110 ~ 130℃에서 23 ~ 25시간 동안 추출하는 단계; 및 (B) 상기 (A)단계에서 얻어진 혼합 추출액에 홍삼 농축액 및 결정과당을 첨가하는 단계를 포함하는 것을 특징으로 하는 해조류가 첨가된 홍삼 장어 엑기스의 제조방법을 제공한다. In order to solve the above technical problem, the present invention (A) after adding purified water or alkaline water to one or more herbal medicines, eel and falcons selected from the group consisting of earth, sand, broil, broiler, bokbunja, cornus, bokshin and baekrye, 110 Extraction at 23 ° C. for 23-25 hours; And (B) adding a red ginseng concentrate and fructose to the mixed extract obtained in step (A).

또한, 본 발명은 토사자, 우슬, 육계, 육두구, 복분자, 산수유, 복신 및 측백으로 이루어진 군으로부터 선택된 하나 이상의 한약재, 장어 및 매생이의 혼합 추출액; 홍삼 농축액; 및 결정과당을 포함하는 것을 특징으로 하는 해조류가 첨가된 홍삼 장어 엑기스 조성물을 제공한다.
In addition, the present invention is a mixed extract of one or more medicinal herbs, eel and falconia selected from the group consisting of earth, sand, broil, broiler, nutmeg, bokbunja, cornus, bokshin and baekbaek; Red ginseng concentrate; And it provides a red ginseng eel extract composition is added to the seaweed characterized in that it comprises a fructose.

본 발명의 해조류가 첨가된 홍삼 장어 엑기스 조성물은 장어 추출시 한약재와 해조류를 함께 첨가하여 추출하여 장어 특유의 비린내를 제거하고, 한약재의 여러 가지 효능성분과 해조류의 각종 무기질이 풍부하게 공급되어 여러 생리활성기능이 강화된다. 게다가 장어, 한약재 및 해조류의 혼합 추출액에 홍삼 농축액이 첨가됨에 따라 홍삼의 원기회복, 보혈보기 등의 여러 효능을 제공할 수 있다.
The red ginseng eel extract composition to which the algae of the present invention is added is extracted by adding medicinal herbs and seaweeds together when extracting eel to remove fishy smells unique to eel, and various medicinal ingredients of herbal medicines and various minerals of seaweeds are supplied to various physiology. Active function is enhanced. In addition, red ginseng concentrate is added to the mixed extract of eel, medicinal herbs and seaweeds, which can provide various benefits such as restoring and refreshing red ginseng.

이하에서는 본 발명의 해조류가 첨가된 홍삼 장어 엑기스 조성물 및 그 제조방법에 대하여 자세히 설명하겠다.
Hereinafter, the red ginseng eel extract composition to which the seaweeds of the present invention are added, and a method of preparing the same will be described in detail.

본 발명의 해조류가 첨가된 홍삼 장어 엑기스 조성물의 제조방법은 (A) 토사자, 우슬, 육계, 육두구, 복분자, 산수유, 복신 및 측백으로 이루어진 군으로부터 선택된 하나 이상의 한약재, 장어 및 매생이에 정제수 또는 알칼리수를 가한 후, 110 ~ 130℃에서 23 ~ 25시간 동안 추출하는 단계; 및 (B) 상기 (A)단계에서 얻어진 혼합 추출액에 홍삼 농축액 및 결정과당을 첨가하는 단계를 포함하는 것을 특징으로 한다. The preparation method of the red ginseng eel extract composition to which the algae of the present invention is added includes (A) purified water or alkaline water in at least one herbal medicine, eel and falconus selected from the group consisting of earth and sand, sesame, broiler, nutmeg, bokbunja, cornus oil, fuxin and baekbaek After the addition, extraction at 110 to 130 ° C. for 23 to 25 hours; And (B) adding red ginseng concentrate and fructose to the mixed extract obtained in step (A).

(A) 한액재, 장어 및 매생이의 혼합 추출액을 제조하는 단계(A) preparing a mixed extract of the medicinal herb, eel and seaweed

본 단계는 토사자, 우슬, 육계, 육두구, 복분자, 산수유, 복신 및 측백으로 이루어진 군으로부터 선택된 하나 이상의 한약재, 장어 및 매생이에 정제수 또는 알칼리수를 가한 후, 110 ~ 130℃에서 23 ~ 25시간 동안 추출하여 혼합 추출액을 제조하는 단계이다.This step is to add purified water or alkaline water to one or more herbal medicines, eel and falcone selected from the group consisting of earth, sand, broil, broil, nutmeg, bokbunja, cornus, boksin and baekbaek, and then extracted for 23 to 25 hours at 110 ~ 130 ℃ It is a step of preparing a mixed extract.

본 발명은 한약재로써 토사자, 우슬, 육계, 육두구, 복분자, 산수유, 복신 및 측백으로 이루어진 군으로부터 선택된 하나 이상을 사용하는데, 이 중 토사자는 메꽃과에 속하는 한해살이 덩굴성 식물인 새삼의 씨앗으로, 주로 간과 신장을 보호하며 눈을 밝게 해주고, 양기(陽氣)를 도우며 신장 기능을 튼튼하게 해주는 약재로 알려져 있다. The present invention uses one or more selected from the group consisting of earth and sand, hyssop, broiler, nutmeg, bokbunja, cornus, bokshin and baekbaek as a herbal medicine, among which earth and sand is a seed of perennial vines belonging to the main flower family, It is known as a medicine that protects the liver and kidneys, brightens the eyes, helps yang (yang 氣), and strengthens kidney function.

또한, 우슬은 비름과에 속하는 여러해살이 초본식물인 쇠무릎의 뿌리로, 자궁의 수축을 증강시키며 약한 이뇨작용이 있고, 혈관을 확장시켜 일시적인 혈압강하작용을 나타내기도 하며, 부인의 생리를 정상으로 유도하고 이뇨와 배변을 용이하게 하고, 무릎의 질환(관절염·류머티스성관절염·타박으로 인한 염증)을 치료하는 데 효과가 있다. In addition, the dew is the root of the iron knee which is a perennial herbaceous plant belonging to the amaranth family, which enhances the contraction of the uterus, has a weak diuretic effect, dilates the blood vessels, and causes temporary blood pressure lowering. It is easy to diuretic and bowel movements, and is effective in treating diseases of the knee (inflammation due to arthritis, rheumatoid arthritis, and bruises).

또한, 육계는 녹나무과의 육계나무(Cinnamomum cassia Blume;肉桂)의 나무껍질을 말하며, 약리작용은 중추억제, 진정, 진통, 해열, 관상동맥 혈류량 증가, 피부진균억제작용이 보고되었다.In addition, broilers refer to the bark of Cinnamomum cassia Blume (肉桂) of the camphor tree, and pharmacological action has been reported to suppress central nervous system, sedation, analgesic, fever, increased coronary blood flow, and skin fungus.

또한, 육두구는 쌍떡잎식물 미나리아재비목 육두구과의 상록활엽 교목으로, 말려서 건위제·강장제 등으로 쓴다.In addition, nutmeg is an evergreen broad-leaved arboretum of the dicotyledon plant Namiaceae, nutmeg and it is dried and used as a tonic or tonic.

또한, 복분자는 장미과의 복분자딸기(Rubus coreanus Miquel)의 채 익지 않은 열매로 만든 약재(한국, 중국)로, 약리작용으로 항염작용, 항산화작용, 항 헬리코박터 파이로리작용이 보고되었다. Also, Bokbunja is a medicinal herb (Rusus coreanus Miquel) made from unripe fruit (Korea, China). Its pharmacological action has been reported to be anti-inflammatory, antioxidant and anti-Helicobacter pylori.

또한, 복신은 복령이라고도 하며 소나무 뿌리에서 기생하는 버섯류의 일종으로, 이뇨작용, 항종양작용, 항균작용, 진정작용, 심신수축 강화작용 및 면역기능 증강 효과가 탁월하다. In addition, Bokshin is also known as Bokryeong and is a kind of mushrooms parasitic from the roots of pine, which is excellent in diuretic, antitumor, antibacterial, sedative, mental and physical contraction and immune function enhancement.

또한, 측백은 측백나무(Thuja orientalis L.)의 잎으로 혈(血)을 길러주고 지혈(止血)작용이 있고 풍습(風濕)을 없애주며 종독(腫毒)을 삭이고, 기육(肌肉)을 만들게 하며 통증을 그치고 뭉친 것을 풀어주며 소변을 잘 보게 하고 수염과 머리털을 검게 해주는 효능이 있는 약재이다. In addition, the cypress is the leaf of the cypress tree (Thuja orientalis L.), which cultivates blood, has a hemostatic effect, eliminates wind, removes poison, and makes meat. It is a medicine that is effective in stopping pain, releasing clumps, peeing well, and blackening beard and hair.

본 발명의 장어는 특정 종류의 장어에 한정되는 것은 아니며 경골어류 뱀장어목에 속하는 모든 종류를 사용할 수 있다. 예를 들면, 뱀장어, 먹장어, 붕장어, 갯장어 등이 사용될 수 있다. 바람직하게는 장어의 뼈 또는 내장을 사용하는데, 이로 인하여 버려지는 장어의 뼈나 내장을 재활용할 수 있다는 이점이 있다. The eel of the present invention is not limited to a specific kind of eel, and all kinds belonging to the tibia eel may be used. For example, eel, ink eel, conger eel, eel and the like can be used. Preferably, the eel bone or intestines are used, which has the advantage of recycling the discarded bone or intestines of the eel.

본 발명은 해조류로 매생이를 사용하는 것이 바람직하며, 매생이의 종류는 특별히 한정되는 것은 아니며 갈매패목의 녹조류를 모두 사용할 수 있다. 본 발명은 매생이를 첨가함으로써 풍부한 무기질을 공급하고 여러 생리활성성분을 활성화시켜 기능성을 강화시킬 수 있으며, 장어의 맛과 적절하게 조화를 이루어 관능적 특성을 향상시킨다. 특히, 본 발명은 장어의 함량이 높아도 매생이를 첨가함에 따라 장어의 비린내를 효과적으로 제거할 수 있고 매생이 특유의 향긋한 향으로 관능적 특성을 증대시킬 수 있다. In the present invention, it is preferable to use falconus as seaweed, and the kind of falconus is not particularly limited, and all of the green algae of sea buckthorn can be used. The present invention can supply abundant minerals by adding maesanyi to enhance the functionality by activating various biologically active ingredients, and improve the organoleptic properties in harmony with the taste of eel. In particular, the present invention can effectively remove the fishy smell of the eel by the addition of the maesanyi even if the content of the eel high, the maeyun can increase the sensory characteristics with a unique fragrance.

본 발명의 한약재, 장어 및 매생이의 혼합 추출액을 제조하는 방법은 특별히 한정되는 것은 아니나, 정제수 또는 알칼리수를 사용하여 110 ~ 130℃에서 23 ~ 25시간 동안 추출하는 것이 바람직하다. The method for preparing the mixed extract of the herbal medicine, eel and falconus of the present invention is not particularly limited, but it is preferable to extract for 23 to 25 hours at 110 ~ 130 ℃ using purified water or alkaline water.

이때, 추출용매로는 알카리수를 사용하는 것이 더욱 바람직한데, 알칼리수 추출은 일반 물 추출보다 침투력이 강하기 때문에 추출이 빠르고 살균효과가 있을 뿐만 아니라 본 발명에서 사용된 장어 특유의 불쾌한 풍미를 제거할 수 있어 해조류가 첨가된 홍삼 장어 엑기스의 섭취를 용이할 수 있다. At this time, it is more preferable to use alkaline water as the extraction solvent, the extraction of alkaline water is stronger because the penetration is stronger than the general water extraction is not only fast extraction and sterilization effect can remove the unpleasant flavor peculiar to the eel used in the present invention Red ginseng eel extract with added algae may facilitate the intake.

또한, 한약재, 장어 및 매생이의 혼합물의 전체 중량에 대하여 정제수 또는 알칼리수의 중량을 대략 1.3배 정도 가하여 110 ~ 130℃에서 23 ~ 25시간 동안 추출하는 것이 바람직한데, 이 경우 혼합 추출액은 건조 고형분의 농도가 최소 10% 정도가 되며, 한약재, 장어 및 매생이의 유효성분이 최대한 용출될 수 있다.In addition, it is preferable to add about 1.3 times the weight of purified water or alkaline water to the total weight of the mixture of medicinal herbs, eel and falcon and extract for 23 to 25 hours at 110 ~ 130 ℃, in which case the mixed extract is a concentration of dry solids Is at least 10%, and the active ingredients of medicinal herbs, eel and seaweed may be eluted as much as possible.

또한, 본 발명의 한약재, 장어 및 매생이의 혼합물은 토사자 3.2 ~ 4.0 중량%, 우슬 2.0 ~ 3.0 중량%, 육계 0.4 ~ 1.0중량%, 육두구 0.2 ~ 0.5 중량%, 복분자 3.2 ~ 4.0 중량%, 산수유 0.4 ~ 1.0 중량%, 복신 1.0 ~ 1.5 중량%, 측백 0.4 ~ 1.0 중량%, 장어 80 ~ 85중량% 및 매생이 4.0 ~ 5.0중량%로 조성되는 것이 바람직하다. 상기 범위를 만족하는 경우, 장어, 한약재 및 매생이가 조화를 이루어 장어 특유의 비린내는 제거되고, 한약재의 쓴맛은 강하지 않으며 매생이의 향긋한 향이 가미되어 관능적으로 매우 우수하다. In addition, the mixture of the herbal medicine, eel and maesanyi of the present invention is 3.2 to 4.0% by weight, 2.0 to 3.0% by weight, broiler 0.4 to 1.0% by weight, nutmeg 0.2 to 0.5% by weight, Bokbunja 3.2 to 4.0% by weight, cornus milk 0.4 ~ 1.0% by weight, 1.0-1.5% by weight, 0.4-1.0% by weight, 80-85% by weight, eel and 4.0-5.0% by weight of persimmon is preferred. When the above range is satisfied, the eel unique to the eel is removed in harmony with the eel, the medicinal herb, and the medicinal herb.

또한, 본 발명은 이와 같은 방법으로 얻은 혼합 추출액을 실온으로 냉각한 후, 혼합 추출액의 표면에 있는 장어 기름을 제거하는 것이 바람직하다. Moreover, in this invention, after cooling the mixed extract obtained by such a method to room temperature, it is preferable to remove the eel oil on the surface of the mixed extract.

또한, 본 발명은 이와 같은 방법으로 얻은 혼합 추출액을 부직포, 마이크로필터 등으로 여과하는 것이 바람직하다.
Moreover, in this invention, it is preferable to filter the mixed extract obtained by such a method with a nonwoven fabric, a micro filter, etc.

(B) 상기 혼합 추출액에 홍삼 농축액 및 결정과당을 첨가하는 단계(B) adding red ginseng concentrate and fructose fructose to the mixed extract;

본 단계는 상기 (A)단계에서 얻어진 홍삼 농축액에 홍삼 농축액 및 결정과당을 첨가하는 단계이다. This step is a step of adding red ginseng concentrate and fructose fructose to the red ginseng concentrate obtained in step (A).

본 발명의 홍삼 농축액은 수삼을 증기 또는 그 밖의 방법으로 익혀 말린 홍삼을 원료로 하여 추출, 여과, 농축 공정을 거쳐 제조된 농축액을 의미한다. 이때, 본 발명의 홍삼 농축액은 상기 (A)단계에서 얻은 혼합 추출액 전체 중량에 대하여 0.2 ~ 0.3중량%, 바람직하게는 0.25중량% 만큼 첨가하는 것이 바람직하다. 상기 범위를 만족하는 경우 홍삼의 맛과 풍미가 적절하게 가미되며 그 효능이 충분히 발휘될 수 있다.The red ginseng concentrate of the present invention refers to a concentrate prepared by extracting, filtering, and concentrating the red ginseng cooked by steam or other methods as raw materials. At this time, the red ginseng concentrate of the present invention is preferably added by 0.2 to 0.3% by weight, preferably 0.25% by weight relative to the total weight of the mixed extract obtained in step (A). If it satisfies the above range, the taste and flavor of red ginseng can be properly added and its efficacy can be sufficiently exhibited.

또한, 본 발명의 결정과당은 농축한 액상과당을 결정화하여 건조시킨 결정 또는 분말상의 것으로, 한약재, 홍삼 농축액 등의 쓴맛을 중화시키고 감칠맛을 가미하기 위하여 첨가하는 것이다. 이때, 본 발명의 결정과당은 상기 혼합 추출액 전체 중량에 대하여 1.5 ~ 2.5 중량%, 바람직하게는 1.99중량% 만큼 첨가하는 것이 바람직하다. 상기 범위를 만족하는 경우, 단맛이 적절하게 가미되어 관능적 특성이 매우 우수한 해조류가 첨가된 홍삼 장어 엑기스 조성물을 얻을 수 있다. In addition, the crystallized fructose of the present invention is crystal or powdery form obtained by crystallizing the concentrated liquid fructose, and is added to neutralize the bitter taste of herbal medicine, red ginseng concentrate and the like to add umami flavor. At this time, the fructose of the present invention is preferably added 1.5 to 2.5% by weight, preferably 1.99% by weight based on the total weight of the mixed extract. If it satisfies the above range, the red ginseng eel extract composition to which the sweetness is appropriately added and the seaweeds excellent in the organoleptic properties is added.

또한, 본 발명의 목적을 해하지 않는 범위 내에서 결정과당 대신에 액상과당, 조청, 꿀 등을 다양하게 사용할 수 있다. In addition, liquid fructose, crude syrup, honey, etc. may be used in place of crystalline fructose within a range that does not impair the object of the present invention.

본 발명은 이와 같이 상기 (A)단계에서 얻은 혼합 추출액에 홍삼 농축액 및 결정과당을 첨가한 후 교반하면서 균질하게 혼합함으로써, 해조류가 첨가된 홍삼 장어 엑기스 조성물을 얻을 수 있다.In the present invention, the red ginseng eel extract composition to which the seaweed is added can be obtained by adding the red ginseng concentrate and the fructose fructose to the mixed extract obtained in the above step (A) and then homogeneously mixing with stirring.

본 발명은 상기 해조류가 첨가된 홍삼 장어 엑기스 조성물에 각종 식품 보존제, 첨가제 등을 더욱 첨가할 수도 있으며, 예를 들면 보존제로서 대나무 추출물을 더욱 첨가할 수 있다. 대나무 추출물을 첨가하는 경우, 본 발명의 해조류가 첨가된 홍삼 장어 엑기스 조성물의 보존기간을 효과적으로 늘릴 수 있으며 인체에 무해하다는 이점이 있다. In the present invention, various food preservatives, additives, etc. may be further added to the red ginseng eel extract composition to which the seaweed is added. For example, bamboo extract may be further added as a preservative. When the bamboo extract is added, it is possible to effectively increase the shelf life of the red ginseng eel extract composition to which the algae of the present invention is added and has the advantage of being harmless to the human body.

본 발명은 상기 해조류가 첨가된 홍삼 장어 엑기스 조성물을 100 ~ 110℃에서 20 ~ 40분간 살균하는 것이 바람직하다.
In the present invention, it is preferable to sterilize the red ginseng eel extract composition to which the seaweed is added at 100 to 110 ° C for 20 to 40 minutes.

본 발명의 해조류가 첨가된 홍삼 장어 엑기스 조성물은 토사자, 우슬, 육계, 육두구, 복분자, 산수유, 복신 및 측백으로 이루어진 군으로부터 선택된 하나 이상의 한약재, 장어 및 매생이의 혼합 추출액; 홍삼 농축액; 및 결정과당을 포함하는 것을 특징으로 한다. The red ginseng eel extract composition to which the algae of the present invention is added comprises a mixed extract of one or more herbs, eel and falconus selected from the group consisting of earth and sand, sesame, broiler, nutmeg, bokbunja, cornus, fuxin and baekbaek; Red ginseng concentrate; And fructose.

여기서, 상기 혼합 추출액은 앞서 설명한 바와 같이 토사자 3.2 ~ 4.0 중량%, 우슬 2.0 ~ 3.0 중량%, 육계 0.4 ~ 1.0중량%, 육두구 0.2 ~ 0.5 중량%, 복분자 3.2 ~ 4.0 중량%, 산수유 0.4 ~ 1.0 중량%, 복신 1.0 ~ 1.5 중량%, 측백 0.4 ~ 1.0 중량%, 장어 80 ~ 85중량% 및 매생이 4.0 ~ 5.0중량%로 조성되는 혼합물의 추출액인 것이 바람직하다. Here, the mixed extract is as described above 3.2 to 4.0% by weight, 2.0 to 3.0% by weight, broiler 0.4 to 1.0% by weight, nutmeg 0.2 to 0.5% by weight, Bokbunja 3.2 to 4.0% by weight, cornus milk 0.4 to 1.0 weight It is preferable that it is an extract of the mixture which consists of%, fuxin 1.0-1.5 weight%, side protein 0.4-1.0 weight%, eel 80-85 weight%, and medium life 4.0-5.0 weight%.

또한, 상기 홍삼 농축액은 앞서 설명한 바와 같이, 상기 혼합 추출액 전체 중량에 대하여 0.2 ~ 0.3중량% 만큼 첨가된 것이 바람직하다. In addition, the red ginseng concentrate is preferably added by 0.2 to 0.3% by weight based on the total weight of the mixed extract as described above.

또한, 상기 결정과당은 앞서 설명한 바와 같이, 상기 혼합 추출액 전체 중량에 대하여 1.5 ~ 2.5 중량% 만큼 첨가된 것이 바람직하다. In addition, the fructose is preferably added by 1.5 to 2.5% by weight based on the total weight of the mixed extract as described above.

이와 같은 본 발명의 해조류가 첨가된 홍삼 장어 엑기스 조성물은 한약재, 장어, 매생이, 홍삼 및 결정과당의 맛과 향이 적절하게 조화가 되어 관능적 특성이 매우 우수하며, 장어, 한약재, 해조류 또는 홍삼의 각종 생리활성성분이 풍부하여 원기회복능력이 매우 뛰어나다.
The red ginseng eel extract composition to which the algae of the present invention is added is excellent in the sensory characteristics because the taste and aroma of the medicinal herbs, eel, falcon, red ginseng and fructose are appropriately harmonized, and various physiological characteristics of eel, medicinal herb, algae or red ginseng It is rich in active ingredients and is very good for restorative energy.

본 발명의 해조류가 첨가된 홍삼 장어 엑기스 조성물은 한약재, 장어, 매생이, 홍삼 및 결정과당의 맛과 향이 적절하게 조화가 되어 관능적 특성이 매우 우수하다. The red ginseng eel extract composition to which the algae of the present invention is added has excellent taste characteristics because the taste and aroma of herbal medicine, eel, falcon, red ginseng and fructose are appropriately harmonized.

또한, 본 발명의 해조류가 첨가된 홍삼 장어 엑기스 조성물은 장어, 한약재, 해조류 또는 홍삼의 각종 생리활성성분이 풍부하여 원기회복능력이 매우 뛰어나며 혈액순환 개선능력이 뛰어나 각종 기능성 식품으로 다양하게 이용될 수 있다.
In addition, the red ginseng eel extract composition to which the algae of the present invention is added is rich in various physiologically active ingredients of eel, medicinal herbs, algae or red ginseng, excellent in energy recovery ability and excellent in blood circulation, and can be used in various functional foods. have.

이하, 본 발명의 내용에 대해 하기 실시예에서 더욱 상세히 설명하지만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 이와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.

실시예Example : 해조류가 첨가된 홍삼 장어  : Red ginseng eel with added algae 엑기스Extract 조성물의 제조 Preparation of the composition

장어 4,000g, 토사자 180g, 우슬 120g, 육계 30g, 육두구 15g, 복분자 180g, 산수유 30g, 복신 60g, 측백 30g, 매생이 200g을 깨끗하게 세정한 후, 정제수 6298.5g을 가하여 120℃에서 24시간 동안 추출하였다. 추출액을 부직포를 이용하여 여과한 후, 여과액을 냉각시킨 후 장어 기름을 제거하고, 홍삼 농축액, 결정과당을 각각 여과액에 대하여 0.25중량%, 1.99중량% 만큼 첨가하고 교반하면서 균질하게 혼합하였다.
Eel 4,000g, earthenware 180g, burdock 120g, broiler 30g, nutmeg 15g, bokbunja 180g, cornus oil 30g, fuxin 60g, baekrye 30g, 200g of every day was washed clean, 6298.5g of purified water was added and extracted for 24 hours at 120 ℃. After the extract was filtered using a nonwoven fabric, the filtrate was cooled, the eel oil was removed, and the red ginseng concentrate and fructose were added by 0.25 wt% and 1.99 wt%, respectively, and mixed homogeneously with stirring.

비교예Comparative Example 1 : 홍삼 장어  1: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

장어를 1,000g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 1,000 g of eel was added.

비교예Comparative Example 2 : 홍삼 장어  2: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

장어를 6,000g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 6,000 g of eel was added.

비교예Comparative Example 3 : 홍삼 장어  3: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

매생이를 100g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example, except that 100 g of maesanii was added.

비교예Comparative Example 4 : 홍삼 장어  4: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

매생이를 300g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example, except that 300 g of falcone was added.

비교예Comparative Example 5 : 홍삼 장어  5: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

홍삼 농축액을 혼합 추출액에 대하여 0.1중량% 만큼 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
Eel extract was prepared in the same manner as in Example except that the red ginseng concentrate was added by 0.1% by weight based on the mixed extract.

비교예Comparative Example 6 : 홍삼 장어  6: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

홍삼 농축액을 혼합 추출액에 대하여 0.4중량% 만큼 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
Eel extract was prepared in the same manner as in Example except that the red ginseng concentrate was added by 0.4 wt% based on the mixed extract.

비교예Comparative Example 7 : 홍삼 장어  7: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

결정과당을 혼합 추출액에 대하여 1.0중량% 만큼 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
Eel extract was prepared in the same manner as in Example except that fructose was added by 1.0% by weight based on the mixed extract.

비교예Comparative Example 8 : 홍삼 장어  8: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

결정과당을 혼합 추출액에 대하여 3.0중량% 만큼 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
Eel extract was prepared in the same manner as in Example except that fructose was added in an amount of 3.0% by weight based on the mixed extract.

비교예Comparative Example 9 : 홍삼 장어  9: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

토사자를 100g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 100 g of earthworms were added.

비교예Comparative Example 10 : 홍삼 장어  10: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

토사자를 300g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example, except that 300 g of earthworms were added.

비교예Comparative Example 11 : 홍삼 장어  11: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

우슬을 50g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example, except that 50 g of dew was added.

비교예Comparative Example 12 : 홍삼 장어  12: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

우슬을 300g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example, except that 300 g of the dew was added.

비교예Comparative Example 13 : 홍삼 장어  13: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

육계를 10g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 10 g of broiler chicken was added.

비교예Comparative Example 14 : 홍삼 장어  14: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

육계를 60g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in Example except that 60 g of broiler was added.

비교예Comparative Example 15 : 홍삼 장어  15: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

육두구를 5g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 5 g of nutmeg was added.

비교예Comparative Example 16 : 홍삼 장어  16: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

육두구를 30g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example, except that 30 g of nutmeg was added.

비교예Comparative Example 17 : 홍삼 장어  17: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

복분자를 100g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 100 g of bokbunja was added.

비교예Comparative Example 18 : 홍삼 장어  18: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

복분자를 300g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 300 g of bokbunja was added.

비교예Comparative Example 19 : 홍삼 장어  19: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

산수유를 10g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 10 g of cornus oil was added.

비교예Comparative Example 20 : 홍삼 장어  20: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

산수유를 60g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 60 g of cornus oil was added.

비교예Comparative Example 21 : 홍삼 장어  21: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

복신을 30g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 30 g of fuxin was added.

비교예Comparative Example 22 : 홍삼 장어  22: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

복신을 90g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 90 g of fuxin was added.

비교예Comparative Example 23 : 홍삼 장어  23: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

측백을 10g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example except that 10 g of the white bean was added.

비교예Comparative Example 24 : 홍삼 장어  24: red ginseng eel 엑기스Extract 조성물의 제조 Preparation of the composition

측백을 60g 첨가한 것을 제외하고는 상기 실시예와 동일한 방법으로 장어 엑기스를 제조하였다.
An eel extract was prepared in the same manner as in the above example, except that 60 g of the white bean was added.

실험예Experimental Example 1 : 관능검사 1: sensory test

관능검사는 훈련된 10명의 관능요원에게 평가하게 하였고, 평가 방법은 9점 척도법(1점 가장 나쁘다, 2점 매우 나쁘다, 3점 나쁘다, 4점 조금 나쁘다, 5점 보통이다, 6점 조금 좋다, 7점 좋다, 8점 매우 좋다, 9점 가장 좋다)으로 하였다. 평가 항목은 냄새, 색, 맛, 종합적인 기호도로 하여 측정하였다. Sensory tests were conducted by 10 trained sensory workers, and the evaluation method was a 9-point scale (1 point worst, 2 points very bad, 3 points bad, 4 points a little bad, 5 points normal, 6 points a little good, 7 points are good, 8 points are very good, and 9 points are the best). Evaluation items were measured based on smell, color, taste, and general preference.

냄새smell 맛flavor 색color 종합적인 기호도Comprehensive preference 실시예 Example 8.28.2 8.58.5 8.18.1 8.68.6 비교예 1Comparative Example 1 6.56.5 6.46.4 5.65.6 6.26.2 비교예 2Comparative Example 2 5.65.6 5.45.4 5.45.4 5.15.1 비교예 3Comparative Example 3 5.15.1 5.25.2 6.56.5 5.55.5 비교예 4Comparative Example 4 4.54.5 4.24.2 4.24.2 4.14.1 비교예 5Comparative Example 5 4.34.3 4.54.5 4.24.2 4.54.5 비교예 6Comparative Example 6 4.24.2 4.54.5 4.64.6 4.24.2 비교예 7 Comparative Example 7 4.14.1 4.24.2 4.14.1 4.14.1 비교예 8Comparative Example 8 4.34.3 4.54.5 4.84.8 4.64.6 비교예 9Comparative Example 9 4.54.5 4.34.3 4.54.5 4.24.2 비교예 10 Comparative Example 10 4.74.7 4.14.1 4.64.6 4.14.1 비교예 11Comparative Example 11 4.84.8 4.24.2 4.14.1 4.34.3 비교예 12Comparative Example 12 4.24.2 4.64.6 4.54.5 4.54.5 비교예 13 Comparative Example 13 4.14.1 4.54.5 4.64.6 4.24.2 비교예 14Comparative Example 14 4.64.6 4.34.3 4.24.2 4.64.6 비교예 15Comparative Example 15 4.74.7 4.24.2 4.84.8 4.24.2 비교예 16Comparative Example 16 4.84.8 4.14.1 4.34.3 4.34.3 비교예 17Comparative Example 17 4.24.2 4.64.6 4.54.5 4.54.5 비교예 18Comparative Example 18 4.54.5 4.44.4 4.84.8 4.14.1 비교예 19Comparative Example 19 4.34.3 4.24.2 4.24.2 4.54.5 비교예 20 Comparative Example 20 4.14.1 4.54.5 4.64.6 4.34.3 비교예 21 Comparative Example 21 4.64.6 4.44.4 4.54.5 4.24.2 비교예 22Comparative Example 22 4.24.2 4.34.3 4.24.2 4.14.1 비교예 23Comparative Example 23 4.34.3 4.54.5 4.14.1 4.64.6 비교예 24Comparative Example 24 4.24.2 4.14.1 4.84.8 4.54.5

상기 표 1에 의하면, 실시예의 조성으로 해조류가 첨가된 홍삼 장어 엑기스 조성물을 제조하는 경우, 장어의 비린내는 제거되고, 한약재와 홍삼의 쓴맛을 약하며, 매생이의 향긋한 향이 가미되고 적절하게 단맛이 조화가 되어 관능적 특성이 매우 우수함을 알 수 있었다.  According to Table 1, when preparing the red ginseng eel extract composition to which the seaweed is added in the composition of the embodiment, the fishy smell of the eel is removed, the bitter taste of the medicinal herbs and red ginseng is weak, the fragrance of the falcons is added and the sweetness is appropriately harmonized It was found that the sensory characteristics were very excellent.

그러나, 비교예 1 내지 24와 같이 장어, 한약재, 매생이, 홍삼 농축액 또는 결정과당의 첨가량이 본 발명의 조성범위를 벗어나는 경우, 장어의 비린내가 강하거나 한약재, 홍삼의 쓴맛이 강하고, 매생이의 향을 느껴지지 않으며 단맛이 약하여 종합적인 기호도가 매우 낮음을 알 수 있었다. However, as in Comparative Examples 1 to 24, when the amount of added eel, herbal medicine, falcon, red ginseng concentrate or fructose is out of the composition range of the present invention, the fishy smell of eel is strong or the bitter taste of medicinal herbs and red ginseng is strong, It was not felt and the sweet taste was weak so that the overall preference was very low.

Claims (5)

(A) 토사자, 우슬, 육계, 육두구, 복분자, 산수유, 복신 및 측백으로 이루어진 군으로부터 선택된 하나 이상의 한약재, 장어 및 매생이에 정제수 또는 알칼리수를 가한 후, 110 ~ 130℃에서 23 ~ 25시간 동안 추출하는 단계; 및
(B) 상기 (A)단계에서 얻어진 혼합 추출액에 홍삼 농축액 및 결정과당을 첨가하는 단계를 포함하는 것을 특징으로 하는 해조류가 첨가된 홍삼 장어 엑기스의 제조방법.
(A) after adding purified water or alkaline water to one or more herbal medicines, eel, and falcone selected from the group consisting of earth, sand, broil, broil, nutmeg, wild corn, bokshin and baekbaek, and then extracting for 23 to 25 hours at 110 ~ 130 ℃ step; And
(B) a method for producing red ginseng eel extract, comprising the step of adding the red ginseng concentrate and fructose fructose to the mixed extract obtained in step (A).
토사자, 우슬, 육계, 육두구, 복분자, 산수유, 복신 및 측백으로 이루어진 군으로부터 선택된 하나 이상의 한약재, 장어 및 매생이의 혼합 추출액;
홍삼 농축액; 및
결정과당을 포함하는 것을 특징으로 하는 해조류가 첨가된 홍삼 장어 엑기스 조성물.
Mixed extracts of one or more herbal medicines, eel, and falcons selected from the group consisting of earth, sand, broil, broil, nutmeg, bokbunja, cornus, fuxin and saponica;
Red ginseng concentrate; And
Red ginseng eel extract composition comprising seaweeds, characterized in that it comprises a fructose.
제 2 항에 있어서,
상기 혼합 추출액은,
토사자 3.2 ~ 4.0 중량%, 우슬 2.0 ~ 3.0 중량%, 육계 0.4 ~ 1.0중량%, 육두구 0.2 ~ 0.5 중량%, 복분자 3.2 ~ 4.0 중량%, 산수유 0.4 ~ 1.0 중량%, 복신 1.0 ~ 1.5 중량%, 측백 0.4 ~ 1.0 중량%, 장어 80 ~ 85중량% 및 매생이 4.0 ~ 5.0중량%로 조성되는 혼합물의 추출액인 것을 특징으로 하는 해조류가 첨가된 홍삼 장어 엑기스 조성물.
3. The method of claim 2,
The mixed extract is,
Tosa 3.2 to 4.0% by weight, 2.0 to 3.0% by weight, broiler 0.4 to 1.0% by weight, nutmeg 0.2 to 0.5% by weight, Bokbunja 3.2 to 4.0% by weight, Cornus 0.4 to 1.0% by weight, Fuxin 1.0 to 1.5% by weight, white matter Red ginseng eel extract composition, characterized in that the extract of the mixture of 0.4 to 1.0% by weight, 80 to 85% by weight eel and 4.0 to 5.0% by weight perennial.
제 2 항에 있어서,
상기 홍삼 농축액은,
상기 혼합 추출액 전체 중량에 대하여 0.2 ~ 0.3중량% 만큼 첨가된 것을 특징으로 하는 해조류가 첨가된 홍삼 장어 엑기스 조성물.
3. The method of claim 2,
The red ginseng concentrate,
Red ginseng eel extract composition is added to the seaweed, characterized in that added by 0.2 to 0.3% by weight based on the total weight of the mixed extract.
제2항에 있어서,
상기 결정과당은,
상기 혼합 추출액 전체 중량에 대하여 1.5 ~ 2.5 중량% 만큼 첨가된 것을 특징으로 하는 해조류가 첨가된 홍삼 장어 엑기스 조성물. 3. The method of claim 2,
The fructose,
Red ginseng eel extract composition is added to the seaweed, characterized in that added by 1.5 to 2.5% by weight based on the total weight of the mixed extract.
KR1020120053035A 2012-05-18 2012-05-18 Composition of eel extract and red ginseng with seaweed, and producing method thereof KR20130130256A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104223226A (en) * 2014-07-22 2014-12-24 济南伟传信息技术有限公司 Beverage with cold-defending effect and preparation method of beverage

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104223226A (en) * 2014-07-22 2014-12-24 济南伟传信息技术有限公司 Beverage with cold-defending effect and preparation method of beverage

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