KR20150056746A - Salmon pellet - Google Patents
Salmon pellet Download PDFInfo
- Publication number
- KR20150056746A KR20150056746A KR1020140122693A KR20140122693A KR20150056746A KR 20150056746 A KR20150056746 A KR 20150056746A KR 1020140122693 A KR1020140122693 A KR 1020140122693A KR 20140122693 A KR20140122693 A KR 20140122693A KR 20150056746 A KR20150056746 A KR 20150056746A
- Authority
- KR
- South Korea
- Prior art keywords
- salmon
- powder
- pill
- mixing
- present
- Prior art date
Links
- 241000972773 Aulopiformes Species 0.000 title claims abstract description 71
- 235000019515 salmon Nutrition 0.000 title claims abstract description 71
- 239000008188 pellet Substances 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 33
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 8
- 235000004347 Perilla Nutrition 0.000 claims abstract description 8
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 6
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 6
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 6
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims description 11
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 7
- 229940010454 licorice Drugs 0.000 claims description 7
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 241000607142 Salmonella Species 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 abstract description 12
- 235000005911 diet Nutrition 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 5
- 235000012054 meals Nutrition 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 239000006187 pill Substances 0.000 abstract 5
- 241001474374 Blennius Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 208000001132 Osteoporosis Diseases 0.000 abstract 1
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 1
- 244000046146 Pueraria lobata Species 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 241000202807 Glycyrrhiza Species 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000037406 food intake Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229940124597 therapeutic agent Drugs 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 230000037180 bone health Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000006096 Attention Deficit Disorder with Hyperactivity Diseases 0.000 description 1
- 208000036864 Attention deficit/hyperactivity disease Diseases 0.000 description 1
- 201000004569 Blindness Diseases 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- -1 and flowerpot Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000015802 attention deficit-hyperactivity disease Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000295 fuel oil Substances 0.000 description 1
- 235000019525 fullness Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008085 high protein diet Nutrition 0.000 description 1
- 208000035231 inattentive type attention deficit hyperactivity disease Diseases 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 210000002374 sebum Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000010731 swelling symptom Diseases 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000025366 tissue development Effects 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000004393 visual impairment Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/10—Securing foodstuffs on a non-edible supporting member
-
- 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
Abstract
Description
본 발명은 연어 액기스를 포함한 연어 환의 제조방법에 관한 것이다. The present invention relates to a method for producing salmon rings including salmon flour.
연어는 불포화지방산인 오메가 3를 다량 함유한 건강식품으로 널리 알려져 있다. 오메가 3의 효능은 혈액순환 개선, 정상조직 발달 등을 돕는 것으로 알려져 있으며, 결핍시 주의력집중 장애, 시력저하, 우울증, 심장병 발병, 스트레스 가중 현상이 생긴다고 한다. 따라서 연어의 섭취는 상기 증상들을 완화시켜 건강을 지켜준다는 것을 쉽게 짐작할 수 있다. 그러나 연어를 음식으로 섭취하는 것은 구이나 회, 탕 등으로 음식점이나 가정에서 요리하여 섭취하여야 하므로 매일같이 자주 섭취하기에는 식성과 비용 등에서 한계가 있다. 또한, 연어 자체는 쉽게 부패할 수 있어 항상 수중에 지니고 다니면서 섭취할 수 없다는 점도 문제가 된다. Salmon is widely known as a health food containing a large amount of omega-3, an unsaturated fatty acid. Omega-3 is known to help improve blood circulation and normal tissue development, and it can cause attention deficit disorder, vision loss, depression, heart disease, and stress. Therefore, it can be easily guessed that the intake of salmon alleviates the symptoms and protects the health. However, eating salmon as a meal must be ingested in a restaurant or a home by a meal, a sashimi, or a bath, so there is a limit to the food and the cost for frequent daily ingestion. In addition, the salmon itself can easily become rotten, which means that it can not always be consumed while in the water.
또한, 연어를 가공하여 휴대용으로 만든다는 점에 있어서는 연어의 비린내 제거 및 장기 보존 가능성이 따라야 한다. In addition, the fact that salmon is processed for portable purposes should be followed by possible removal of salmon and long-term preservation.
대한민국 등록특허 제10-1048271호에는 연어 전체를 분쇄 및 동결건조하여 건조분말화하여 동맥경화증 예방 및 치료제를 제조하는 기술이 개시되어 있다. 이러한 기술은 단순히 연어 전체를 세정하여 진공동결건조하고 분쇄함으로써 분말을 얻어 경구투여하게 함으로서 고혈압 치료제로서 제공하고 있는바, 섭취하는 사람에게 단지 고혈압 치료제의 의미로만 작용하게 되어 맛에 대한 거부감 등은 전혀 고려되지 않은 경우라 할 수 있다. Korean Patent No. 10-1048271 discloses a technique for producing a preventive and therapeutic agent for arteriosclerosis by pulverizing and freeze-drying the whole salmon to make it into a dry powder. This technique is provided as a therapeutic agent for hypertension by simply washing the whole salmon and vacuum-lyzing and pulverizing the powder to obtain orally administered powder. As a result, it serves only as a therapeutic agent for hypertension to a person who consumes it, It can be said that it is not considered.
또한, 섭취의 용이성과 더불어 연어의 효능을 그대로 포함하면서 이와 어울리는 기능 성분을 좀 더 추가하여 인체 건강에 상승작용을 나타낼 수 있는 다양한 기능성 보조식품을 제공하는 것이 더욱 바람직하다고 할 것이다.
In addition, it is more desirable to provide a variety of functional supplements that can be synergistic to human health by adding more functional ingredients suitable for the salmon as well as the ease of ingestion.
따라서 본 발명의 목적은 연어의 효능을 인체에 유익하게 전달하면서 휴대가 편리하여 언제 어디서든 섭취할 수 있는 연어 환을 제공하고자 하는 것이며, 연어 비린내를 없애 휴대는 물론 섭취시 거부감이 없게 하고, 나아가 연어와 상승작용을 일으킬 수 있는 인체 유용한 성분을 추가하여 기능성 식사대용품을 제공하고자 하는 것이다. Accordingly, an object of the present invention is to provide salmon rings that can be conveniently taken anywhere and at any time by conveniently delivering the salmon's efficacy to the human body. The present invention eliminates the salmon fry, eliminates the sense of rejection upon ingestion, It is intended to provide a functional snack bar by adding useful ingredients to the human body which can cause synergy with salmon.
상기 목적에 따라 본 발명은, 연어의 머리와 뼈를 칡, 생강, 감초, 대추 또는 들깨 중 하나 이상과 물을 혼합하여 6 내지 24시간 동안 가열하여 여과한 액기스에 약콩 가루, 다시마 가루, 브로콜리 가루, 계피 가루, 화분 중 하나 이상의 분말을 섞어 환으로 빚어 제조되는 것을 특징으로 하는 연어 환을 제공한다.According to the above object, the present invention relates to a method for preparing a fermented soybean meal, which comprises mixing salmon head and bones with at least one of ginger, licorice, jujube or perilla and water, heating the mixture for 6 to 24 hours, , Cinnamon powder, and flowerpot, which are produced by mixing one or more powders.
또한, 본 발명은, 상기 액기스를 팩이나 캔 또는 병과 같은 밀폐용기에 넣어 휴대하면서 섭취할 수 있는 연어 액기스를 제공한다. Further, the present invention provides a salmon liquefied fish which can be ingested while enclosing the liquid fish in a sealed container such as a pack, a can, or a bottle.
또한, 본 발명은, 상기 연어 액기스를 추가적으로 가열하여 졸인 후 상기 분말을 혼합하여 환으로 제조하는 연어 환을 제공한다. Further, the present invention provides a salmon-shaped ring which is produced by further heating the above-described salmon flour into a ring by mixing the powder after the salting.
또한, 본 발명은, 상기 연어 액기스를 추가적으로 가열하여 졸인 후 팩이나 캔 또는 병과 같은 밀폐용기에 넣어 휴대하면서 섭취할 수 있는 연어 액기스를 제공한다. In addition, the present invention provides a salmon liquefied pet food which can be taken while the salmon liquor is further heated and then put in a sealed container such as a pack, a can, or a bottle to carry.
본 발명의 연어 환은 연어 비린내가 나지 않아 섭취에 거부감이 없으며, 환으로 건조제조되어 있어 휴대가 용이하여 언제 어디서든 복용가능하다는 편리성이 있다. 연어 환을 섭취하면, 소량의 섭취로도 고단백식사 효과를 볼 수 있고 불포화지방함량이 높아 건강한 혈액을 만들 수 있으며 필요한 칼로리를 충분히 얻을 수 있어 식사대용품으로 활용될 수 있고 다이어트용 식사로도 활용가능하다. The salmon roe of the present invention has no discomfort to ingestion because it is not salty roe and is easy to carry because it is dried in a ring, so that it can be taken anytime and anywhere. The intake of salmon roe makes it possible to have a high-protein diet effect with a small amount of intake, a high unsaturated fat content to produce a healthy blood, a sufficient calorie to be obtained, and thus it can be used as a dietary supplement. Do.
특히, 본 연어 환은 칼슘과 인함량이 높아 뼈 건강을 도울 수 있고, 칼륨 함량이 매우 높아 체액의 염류 배출에 도움을 주어 붓는 증상을 완화할 수 있고, 비타민 B군 E, 철분 및 마그네슘의 함량으로 인해 신진대사를 활발히 하여 준다. 식이섬유도 들어있어 포만감과 배변도움 작용도 있어 전반적인 건강기능식품으로서 가치가 높다. In particular, the salmon roe is high in calcium and phosphorus content and can help bone health. The potassium content is very high, which helps to relieve the swelling symptoms by helping to release saliva from the body fluids. Due to the content of vitamin B group E, iron and magnesium It stimulates metabolism. It also contains dietary fiber, so it has a good feeling as an overall health functional food, as it has a fullness and a bowel function.
도 1은 본 발명의 연어 환을 제조하는 과정을 설명하는 순서도 이다.
도 2 내지 도 4는 본 발명의 연어 환에 대한 검사성적서(중앙생명과학원 214.01.02발급)로서 단위질량당 열량을 비롯한 각종 영양소 함량을 보여준다. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart for explaining the process of manufacturing a salmon-shaped ring of the present invention. Fig.
FIGS. 2 to 4 show various nutrient contents including calories per unit mass as an inspection report (Issued by KRIA 214.01.02) for salmon roe of the present invention.
이하, 첨부도면을 참조하여 본 발명의 바람직한 실시예에 대해 상세히 설명한다. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
연어는 생연어를 준비한다. 즉, 냉동연어보다는 냉장유통되는 신선한 것을 준비하는 것이 바람직하다. 본 실시예의 경우, 뉴질랜드 청정지역에서 포획된 연어의 냉장유통되는 제품을 사용하였다. 연어의 살 부분은 식품용으로 유통되거나 훈제, 캔 등의 가공식품으로 사용되는 경우가 많지만 머리 부분과 뼈는 제거되어 버려지는 경우가 많다. 본 발명자는 신선도가 높고 영양가가 풍부함에도 불구하고 활용되지 못하는 부위의 생연어를 주원료로 한 연어 액기스와 연어 환을 제조하게 되었다. Salmon prepare fresh salmon. That is, it is preferable to prepare freshly refrigerated salmon rather than frozen salmon. In the case of this example, a chilled and circulated product of salmon caught in a New Zealand clean area was used. The salmon part is often used as food for processing, processed foods such as smoked and cans, but often the head and bones are removed and discarded. The present inventors have made salmon flour and salmon rings using raw salmon as a main ingredient in areas where the freshness is high and the nutritional value is abundant but are not utilized.
생연어 머리 부분과 뼈를 채집하여 가열기구에 넣고 여기에 칡, 생강, 감초, 대추 또는 들깨 중 하나 이상을 함께 넣는다. 이들 재료에 약간의 물을 혼합하는 것이 바람직하며 물은 가열 도중 재료가 타지 않도록 중간에 추가할 수도 있다. Collect the raw salmon head and bones, put them in the heating apparatus, and put together at least one of 칡, ginger, licorice, jujube or perilla. It is desirable to mix some of these materials with water, and water may be added in the middle to prevent burning of the material during heating.
여기서 특히, 칡은 연어 비린내를 제거하는데 유용하므로 필수적으로 넣는 것이 바람직하다. Especially, it is preferable to put in an essential part because it is useful for removing salmon smut.
연어 머리와 뼈, 칡, 생강, 감초, 대추, 들깨는, 1:0.1~0.3:0.05~0.2:0.05~0.2:0.1~0.2:0.1~0.2중량부로 혼합하고, 솥과 같은 가열용기에 넣은 후, 재료가 잠길 정도로 물을 붓는다. 0.1 to 0.3: 0.05 to 0.2: 0.05 to 0.2: 0.1 to 0.2: 0.1 to 0.2 part by weight of salmon head, bones, ginger, licorice, jujube, jujube and perilla , Pour water so that the material is locked.
본 실시예의 경우, 연어 머리와 뼈를 10 내지 20 kg 준비하고, 여기에 칡 1 내지 3 kg, 생강 0.5 내지 1 kg, 감초 0.5 내지 1 kg, 대추 1 내지 2 kg, 들깨 1 내지 2 kg을 넣고, 여기에 모든 재료가 충분히 잠길 정도의 물을 넣었다. 바람직하게는 칡＞대추＞들깨＞감초＞생강의 순으로 양을 조절한다. In the case of this embodiment, 10 to 20 kg of salmon head and bone are prepared, and 1 to 3 kg of ginger, 0.5 to 1 kg of ginger, 0.5 to 1 kg of licorice, 1 to 2 kg of jujube and 1 to 2 kg of perilla , I put enough water here to lock all the ingredients. Preferably, the amount is adjusted in the order of 칡> jujube> perilla> licorice> ginger.
가열기구는 압력가열용기를 사용할 수 있다. 연어의 뼈는 그다지 단단하지 않아 장시간 가열로 별다른 여과 물을 남기지 않을 정도로 용해된다. 본 실시예에서는 이들을 중불에서 24시간 가열하였다. 그러나 다소 센 불에서 이보다 짧은 시간 가열될 수 있다. 즉, 연어 머리와 뼈가 거의 모두 용융될 정도로 가열되는 것으로 충분하며, 기타 추가된 식물성 재료들은 연어 뼈의 용융 단계 이전에 충분히 용융상태가 된다. 이와 같이 충분히 가열되어, 이른바, 푹 고아진 후 잔류하는 고형물을 체, 여과지 또는 면보를 이용하여 여과한다. The heating mechanism may be a pressure heating vessel. The bones of salmon are not so hard that they dissolve long enough to leave no filtrate. In the present example, they were heated for 24 hours in a moderate heating. However, it can be heated for a shorter time in moderately high temperatures. That is, it is sufficient that the salmon head and bones are heated to such an extent that they are almost all melted, and the other added vegetable ingredients are sufficiently molten prior to the melting step of the salmon bone. The solids that have been sufficiently heated in this way, that is, the so-called solidified residue, are filtered using a sieve, filter paper or cotton wool.
상기에서 얻어진 연어 액기스를 중불이나 약불에서 가열하여 좀 더 농축시킨다. 즉, 약한 불에서 가열하여 여과된 연어 액기스의 양이 약 1/3으로 농축되도록 가열한다. The salmon flour obtained in the above is further concentrated by heating in a medium or heavy oil. That is, it is heated so that the amount of the filtered salmon liquor is heated to about 1/3 by heating in a weak fire.
본 실시예에서는 상기에서 얻은 연어 액기스를 약불로 1 시간 내지 3시간 정도 졸여 농축시켰다. 그러나 상기 추가 가열은 하지 않을 수도 있고, 제조되는 원료 양과 액기스 양에 따라 달라질 수 있다. 즉, 이는 상기 기재된 원료 양을 가지고 제조된 연어 액기스에 대해 추가 가열한 시간을 예시한 것이다. In this embodiment, the salmon flour obtained above was concentrated by solubilization for about 1 to 3 hours. However, the additional heating may not be performed, and may vary depending on the amount of the raw material to be produced and the amount of the liquid to be produced. That is, this illustrates the additional heating time for the salmon flour prepared with the raw material amount described above.
이와 같이 농축된 연어 액기스와 다음과 같은 분말 재료를 섞어 환으로 제조한다.The thus-concentrated salmon flour is mixed with the following powder materials to produce a ring.
약콩 가루, 다시마 가루, 브로콜리 가루, 계피 가루, 화분 중 하나 이상의 분말을 준비하고 이들을 골고루 혼합하여 여기에 농축된 연어 액기스를 넣어 환으로 빚는다. 환의 크기는 별다른 제한은 없으나 복용이 편리하고 건조시간이 너무 길지 않도록 직경 0.5cm 정도로 함이 바람직하다. Prepare one or more powders of powdered bean powder, kelp powder, broccoli powder, cinnamon powder, and flowerpot, mix them evenly, add the concentrated salmon fluid, and make a ring. The size of the ring is not particularly limited, but it is preferable that the diameter is about 0.5 cm so that the taking is convenient and the drying time is not too long.
본 실시예에서는 상기 열거한 모든 분말을 혼합하여 환을 제조하였다. 환을 제조함에 있어 분말의 양과 농축 액기스의 양은 환이 빚어지는 상태를 보며 조절할 수 있다. 이는 특별히 수치로 제시하지 않아도 환을 빚으면서 쉽게 터득되므로 당업자라면 쉽게 실시가능하다. In the present example, all the powders listed above were mixed to prepare a ring. The amount of the powder and the amount of the concentrated liquor in the production of the ring can be controlled by observing the state of the ring. This is easily accomplished by a person skilled in the art since it is easy to learn while making a circle even if it is not presented by a numerical value.
다만, 분말의 경우, 브로콜리 가루는 연어의 비린내 제거 작용을 더욱 강화한다는 점에서 필수적으로 포함시키는 것이 바람직하다. However, in the case of the powder, it is preferable that the broccoli powder is essentially included in order to further enhance the saliva-removing action of fish.
또한, 다시마 가루의 경우, 다이어트를 위한 한끼 식사 대체용으로 섭취하고자 할 경우 필수적으로 포함시키는 것이 바람직하다. 이는 포만감과 더불어 다이어트 중 빈발하는 변비 해소에 도움을 주기 때문이다. In addition, in the case of kelp powder, it is preferable to include it as a substitute for a meal for a diet. This is because it helps to relieve the constipation that often occurs during the diet along with a feeling of satiety.
또한, 계피 가루는 향을 좋게 하고, 화분 가루는 영양을 더하면서 맛을 좋게 한다. Also, the cinnamon powder improves the aroma, and the flowerpot enhances the taste while adding nutrition.
약콩 가루 역시 고소한 맛을 내며 기능적으로는 혈행 개선 등 연어와 상승작용을 나타내는 것으로 포함시키는 것이 바람직하며 특히 환을 빚는데 있어서 양적으로 충분한 기질이 되어 준다.It is also desirable to include the sweet potato powder as a functioning flavor and to exhibit a synergistic effect with salmon such as blood circulation improvement.
본 실시예에서는 약콩 가루＞다시마 가루＞브로콜리 가루＞계피 가루＞화분의 순으로 양을 조절하였다. In this example, the amount was adjusted in the order of powdered bean powder> kelp powder> broccoli powder> cinnamon powder> pot.
이와 같이 제조된 연어 환은 맛과 향에 있어서 전혀 거부감이 없고 고소한 맛을 내 건강 보조식품으로 섭취가 용이하다. The salmon roe thus produced has no taste and flavor and is easy to ingest as a health supplement.
빚어진 환은 상온에서 3 내지 10시간 정도 건조될 수 있으며, 일반 약병에 넣거나 지퍼 팩 등에 넣어 휴대하면서 수시로 섭취할 수 있다. The formed rings can be dried at room temperature for about 3 to 10 hours, and they can be taken frequently by putting them in general vials or putting them in zipper packs and carrying them.
0.5cm 직경의 연어 환은 다이어트를 위해 1 식을 대체하고자 할 경우, 20 내지 30 개를 물과 함께 한번에 섭취하는 것이 바람직하다. If a 0.5 cm diameter salmon syllable is intended to replace one diet for dieting, it is desirable to take 20 to 30 salads together with water at one time.
도 2 내지 도 4에는 본 발명의 연어 환에 대한 검사성적서가 도시되며, 100g당 열량을 비롯하여 영양소의 함량이 정량분석되어 있다. 2 to 4 show an examination report on the salmon roe of the present invention, and quantities of nutrients including calories per 100 g are quantitatively analyzed.
본 발명의 연어 환은 상대적으로 고열량이며 고단백, 고 블포화지방 성분을 보여준다. 또한, 비타민 B군과 E의 함량이 높다는 것을 알 수 있고, 칼슘과 인의 함량도 매우 높아 뼈 건강에 좋다는 것을 알 수 있다. The salmonaceous rings of the present invention have a relatively high calorific value and show a high protein content and high sebum saturated fat content. Also, it can be seen that the content of vitamin B group and E is high, and the content of calcium and phosphorus is also very high, which is good for bone health.
그밖에 식이섬유는 포만감과 배변작용을 돕고, 칼륨의 높은 함량은 염류의 배출을 도울 수 있다는 것을 시사한다. 철분, 마그네슘의 함량은 충분한 미네랄 성분 섭취가 가능함을 보여준다. In addition, dietary fiber promotes satiety and defecation, and high levels of potassium can help release salts. Iron, and magnesium in the diet.
한편, 상기 연어 액기스를 만드는 단계에서, 연어 머리와 뼈, 칡, 생강, 감초, 대추, 들깨 외에 브로콜리를 더 추가하고, 바람직하게는 여기에 천궁, 당귀, 황귀 등을 더 추가하여 가열한 후 여과한 연어 액기스는 그 자체로 팩, 병, 캔에 밀봉포장되어 마시는 건강보조식품이 될 수 있다. On the other hand, in the step of making the salmon flour, broccoli is added in addition to salmon head, bone, ginger, ginger, licorice, jujube and perilla, A salmon oranges can themselves be packaged, packaged and packaged in packs, bottles, and cans.
그에 따라 제조되는 연어 액기스는 상기 한약재에 의해 연어 비린내를 완화하여 마시는 데 거부감이 없이 식품으로서 즐길 수 있는 맛을 내며 쉽게 부패하지 않는 상태가 된다. The salmon liquor produced thereby alleviates the salty fishy smell by the herbal medicines described above and has a taste that can be enjoyed as a food without irritation to drink and is in a state of not being easily decayed.
연어 액기스는 흡수가 빠르다는 장점이 있다. 팩에 밀봉된 경우, 30일 이상 별다른 변성 없이 보존될 수 있으나, 개봉된 경우, 냉장 보관할 필요가 있다.
Salmon juice has the advantage of quick absorption. When sealed in a pack, it can be preserved for 30 days or more without any denaturation, but if opened, it needs to be refrigerated.
본 발명의 권리는 위에서 설명된 실시예에 한정되지 않고 청구범위에 기재된 바에 의해 정의되며, 본 발명의 분야에서 통상의 지식을 가진 자가 청구범위에 기재된 권리범위 내에서 다양한 변형과 개작을 할 수 있다는 것은 자명하다. It is to be understood that the invention is not limited to the disclosed embodiment, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.
도면 부호 없음.No reference symbol.
Claims (3)
The salmonella according to claim 1, characterized in that the salmon head and the solid component of the bone are heated to such an extent that the solid component of the salmon head and bone is melted to make the salmon liquor.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130139469 | 2013-11-16 | ||
| KR1020130139469 | 2013-11-16 |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170020803A Division KR101965426B1 (en) | 2013-11-16 | 2017-02-16 | Salmon extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20150056746A true KR20150056746A (en) | 2015-05-27 |
| KR101710755B1 KR101710755B1 (en) | 2017-02-27 |
Family
ID=53391836
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140122693A KR101710755B1 (en) | 2013-11-16 | 2014-09-16 | Salmon pellet |
| KR1020170020803A KR101965426B1 (en) | 2013-11-16 | 2017-02-16 | Salmon extract |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170020803A KR101965426B1 (en) | 2013-11-16 | 2017-02-16 | Salmon extract |
Country Status (1)
| Country | Link |
|---|---|
| KR (2) | KR101710755B1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100023306A (en) * | 2008-08-21 | 2010-03-04 | 공춘화 | Method for preparating pill comprising abalone and pill prepared thereby |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0656A (en) * | 1992-06-17 | 1994-01-11 | Satoru Nakajima | Production of canned food utilizing bone of salmon |
| KR20040028121A (en) * | 2002-09-28 | 2004-04-03 | 김금곡 | Manufacturing method of health supplement food |
| JP5155476B1 (en) * | 2011-09-16 | 2013-03-06 | 友田セーリング株式会社 | Processed fish product manufacturing method, heating apparatus and heat treatment method |
-
2014
- 2014-09-16 KR KR1020140122693A patent/KR101710755B1/en active IP Right Grant
-
2017
- 2017-02-16 KR KR1020170020803A patent/KR101965426B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100023306A (en) * | 2008-08-21 | 2010-03-04 | 공춘화 | Method for preparating pill comprising abalone and pill prepared thereby |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101710755B1 (en) | 2017-02-27 |
| KR20170023401A (en) | 2017-03-03 |
| KR101965426B1 (en) | 2019-04-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101757002B1 (en) | Eating-assisting oil or fat composition for persons who have difficulty in swallowing/chewing, and food for persons who have difficulty in swallowing/chewing | |
| CN101530223A (en) | A vacuum curing convenient mutton soup material and preparation method thereof | |
| WO2012092694A1 (en) | Medicinal egg and health-promoting egg | |
| CN105815749A (en) | Instant chilli sauce and preparation method thereof | |
| CN100998431B (en) | Muslim's non-fried instant noodles food containing ox-marrow, and its production method | |
| CN101690562A (en) | Nutrition fast food gruel | |
| CN105494577A (en) | Nutrient easy-to-digest biscuits for preschoolers to eat | |
| KR101930433B1 (en) | manufacturing method of sweet jelly containing mealworm and sweet jelly containing mealworm made by the same | |
| KR101965426B1 (en) | Salmon extract | |
| JP4454290B2 (en) | Cooking method, white rice nutrition additive, processed rice food, and rice cooking set | |
| KR20150056743A (en) | Salmon extract | |
| KR102337256B1 (en) | Herbal supplement for boosting immunity and vitality, with deer antlers, angelica, cornus fruits, aloeswood, and pear marmalade as main ingredients | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| KR100584888B1 (en) | A beverage with herb remedy and eel, and manufacturing method thereof | |
| KR101129686B1 (en) | Functional food comprising of red pepper | |
| CN101756203A (en) | Chinese rose and highland barley flour | |
| CN109329776A (en) | A kind of shortening liquid meat and preparation method thereof | |
| CN104489536B (en) | A kind of five-leaved chaste tree leaf products and preparation method thereof | |
| NL2030881B1 (en) | A Special Nutritional Food for Relieving Physical Fatigue and its Preparation Method | |
| KR100911648B1 (en) | Pine-nuts Nutritional Porridge Meal using Perilla Oil and a Glutinous Rice and Process for Preparation Thereof | |
| KR20060079777A (en) | Emotional tea with spicy, sweety collagen vita kiwi green tea | |
| CN111406920A (en) | Formula and production process of health-preserving and beauty-maintaining nutritional powder soup | |
| JP3180268U (en) | Non-heated sesame oil for health promotion in small portable containers | |
| KR20230161578A (en) | food composition including unpolished rice and method of making the same | |
| JPS59137415A (en) | Calcium agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| A107 | Divisional application of patent | ||
| GRNT | Written decision to grant |