KR20160068171A - A Snail Liquid Manufacturing Method - Google Patents
A Snail Liquid Manufacturing Method Download PDFInfo
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- KR20160068171A KR20160068171A KR1020140173537A KR20140173537A KR20160068171A KR 20160068171 A KR20160068171 A KR 20160068171A KR 1020140173537 A KR1020140173537 A KR 1020140173537A KR 20140173537 A KR20140173537 A KR 20140173537A KR 20160068171 A KR20160068171 A KR 20160068171A
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- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 239000007788 liquid Substances 0.000 title description 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 25
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 25
- 108091005804 Peptidases Proteins 0.000 claims abstract description 17
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 5
- 241000405398 Hovenia Species 0.000 claims description 3
- 235000008586 Hovenia Nutrition 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 235000019674 grape juice Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 240000006108 Allium ampeloprasum Species 0.000 claims 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims 1
- 240000002234 Allium sativum Species 0.000 claims 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims 1
- 244000303040 Glycyrrhiza glabra Species 0.000 claims 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims 1
- 235000004611 garlic Nutrition 0.000 claims 1
- 235000009569 green tea Nutrition 0.000 claims 1
- 229940010454 licorice Drugs 0.000 claims 1
- 230000005070 ripening Effects 0.000 claims 1
- 241000237858 Gastropoda Species 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 239000002075 main ingredient Substances 0.000 abstract 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 11
- 235000013824 polyphenols Nutrition 0.000 description 11
- 235000019419 proteases Nutrition 0.000 description 10
- 102000035195 Peptidases Human genes 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000006000 Garlic extract Substances 0.000 description 2
- 239000009262 Puerariae Radix plant extract Substances 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 235000020706 garlic extract Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000001649 glycyrrhiza glabra l. absolute Substances 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 229940051810 licorice root extract Drugs 0.000 description 2
- 235000020725 licorice root extract Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 241000521324 Pleuroceridae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 239000005416 organic matter Substances 0.000 description 1
- 238000009304 pastoral farming Methods 0.000 description 1
- 230000010181 polygamy Effects 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
-
- 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
-
- 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
- A23V2250/212—Garlic
-
- 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
- A23V2250/214—Tea
-
- 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
- A23V2250/54—Proteins
-
- 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
Abstract
Description
본 발명은 다슬기음료에 관한 것으로, 더욱 상세하게는 기능성이 추가되고, 영양성분이 극대화된 다슬기음료 제조방법에 관한 것이다. BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a snack beverage, and more particularly, to a snack beverage manufacturing method in which functionality is added and nutritional ingredients are maximized.
다슬기[ Semisulcopira libertina(Gould) ]는 연체동물 문( Mollusca ), 복족 강( Gastropoda ), 중복족 목(Mesogastropoda ), 다슬기 과( Pleuroceridae )에 속하는 담수패로서 한국, 중국 및 일본에 주로 분포하며, 하천이나 호수 등지에서 흔히 볼 수 있는 종류로서 고등, 민물고등, 올갱이, 고디 등으로 불린다. 다슬기는 진흙땅보다는 모래와 자갈이 많은 곳에 더 많이 서식하며, 냇가의 바위나 자갈 등에 붙어있는 조류 등을 먹고산다. Semisulcopira libertina (Gould) is a freshwater paddle belonging to the mollusca, Gastropoda, Mesogastropoda, Pleuroceridae, and is distributed mainly in Korea, China and Japan, It is commonly known as lakes and lakes, and is called high, freshwater, grazing, and godi. It is more abundant in sand and pebbles than muddy soil, and it eats algae attached to the rocks and pebbles of the stream.
한국산 다슬기는 주름 다슬기, 곳체 다슬기, 좀주름 다슬기, 참다슬기 등이 있다. 다슬기는 한여름 시냇가에서 손쉽게 채취할 수 있는 패류이기 때문에 우리나라에서는 예로부터 살짝 삶아서 가식부를 그대로 식용하기도 하고, 찜 또는 탕, 초무침 등으로 조리하여 식용하거나 미역국 등에 넣어 맛을 내는데 이용하여 왔다. 다슬기를 삶아서 껍질은 버리고 살은 끓여 먹거나 아니면 분말 형태의 가루를 내어 먹기도 하며 외용할 때는 즙을 내어 바르거나 붙이기도 한다. There are wrinkles, stingles, wrinkles and twigs in Korea. Because it is a shellfish that can be easily picked up from a stream in the middle of the summer season, it has been boiled for a long time in the past, and it has been used to eat the edible portion as it is and to cook it with steamed or hot water or vinegar. You can boil the skins, discard the skin, boil the flesh, or eat the powder in powder form.
그러나 종래 기술에서는 다음과 같은 문제점이 있었다. However, the prior art has the following problems.
다슬기의 성분을 추출하면서, 영양성분에 상관없이 무분별하게 섭취하여 건강음료의 역할을 제대로 못하는 문제점이 있었다. There is a problem in that it can not properly take the role of a health drink by indiscriminately ingesting the components of the tea, regardless of the nutritional components.
상술한 문제점을 해결하기 위한 것으로, 본 발명의 목적은 다슬기 중 중요한 성분만을 추출한 다슬기음료 제조방법을 제공하는 것이다. The object of the present invention is to provide a method for manufacturing a polyphenol drink by extracting only essential components from polyphenols.
본 발명은 상술한 목적을 달성하기 위한 것으로, 본 발명인 다슬기음료 제조방법은, 다슬기에서 지방과 단백질을 분리하는 제 1단계와, 상기 단백질을 분쇄하는 제 2단계와, 상기 제 2단계의 단백질을 단백질분해효소를 혼합하는 제 3단계와, 상기 제 3단계의 혼합물을 교반하면서 40 내지 60℃로 가열하는 제 4단계를 포함하여 구성되는 것을 특징으로 한다. In order to achieve the above object, the present invention provides a method for preparing a polyphenol drink, which comprises a first step of separating a fat and a protein from a polyol, a second step of pulverizing the protein, And a fourth step of heating the mixture of the third step to 40 to 60 캜 with stirring.
상기 제 1단계 이전에는, 상기 다슬기를 자숙하는 단계를 더 포함하여 구성되는 것을 특징으로 한다. And before the first step, further comprising the step of dipping the skins.
상기 제 4단계의 추출물에, 갈근추출물, 감초추출물, 마늘추출물, 녹차추출물, 헛개나무잎추출물, 배액추출물, 매실액, 포도액, 대추액, 복분자액, 구연산을 혼합하는 것을 특징으로 한다. The extract of the fourth step is characterized by mixing Puerariae radix extract, licorice root extract, garlic extract, green tea extract, Hovenia dulcifera leaf extract, drainage extract, plum solution, grape juice, jujube solution, bacterium solution and citric acid.
본 발명에 의한 다슬기음료 제조방법에서는 다음과 같은 효과가 있다. The method of manufacturing a polyphenol drink according to the present invention has the following effects.
다슬기 중 성인병 등의 원인이 되는 지방을 제거한 단백질만을 분리하고, 상기 단백질을 단백질분해효소를 이용하여 성분을 추출한 후, 각종 약재를 혼합하여 건강기능음료로서 효율을 극대화한 효과가 있다. There is an effect of extracting only the protein from which fat, which is a cause of adult diseases and the like, is removed, extracting the protein using proteolytic enzyme, and then mixing various kinds of medicines to maximize efficiency as a health functional drink.
도 1은 본 발명에 의한 다슬기음료 제조방법의 바람직한 실시예를 나타낸 순서도.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a preferred embodiment of a method for producing a polyphenol drink according to the present invention. Fig.
이하, 본 발명에 의한 다슬기음료 제조방법의 바람직한 실시예가 첨부된 도면을 참고하여 상세하게 설명한다. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명인 다슬기음료 제조방법은, 도 1에 도시된 바와 같이, 다슬기에서 지방과 단백질을 분리하는 제 1단계(S20)와, 상기 단백질을 분쇄하는 제 2단계(S30)와, 상기 분쇄된 단백질에 단백질분해효소를 혼합하는 제 3단계(S40)와, 상기 혼합물을 교반하면서 40 내지 60℃로 가열하는 제 4단계(S50)를 포함하여 구성될 수 있다. As shown in FIG. 1, the method for producing a polyphenol drink of the present invention comprises a first step (S20) of separating fat and protein from a polygamy, a second step (S30) of pulverizing the protein, A third step (S40) of mixing proteolytic enzymes, and a fourth step (S50) of heating the mixture to 40 to 60 DEG C with stirring.
먼저, 본 발명에 의한 다슬기음료 제조방법에서는 다슬기를 해감하고 세척하여 다슬기를 준비한다. 이때, 위생적인 식품 제조를 위해 다슬기 세척은 수회에 걸쳐 충분한 양의 물을 사용하여 세척하는 것이 바람직하다. 여기서, 해감은 강물 따위에서 흙과 유기물이 썩어생기는 냄새나는 찌꺼기를 제거하기 위한 과정이며, 다슬기가 포함하고 있는 찌꺼기를 제거하는 과정이다First, in the method of manufacturing a polyphenol drink according to the present invention, the polyphenols are dissolved and washed to prepare polyphenols. At this time, it is preferable to wash the polyglyclean using a sufficient amount of water for several times in order to produce hygienic food. Here, the sensing process is a process to remove odorous debris from soil and organic matter rotting in the river, and it is a process to remove the residues contained in the reed
그리고, 상기 다슬기를 자숙할 수 있다(S10). 이는 상기 다슬기를 미리 죽이기 위함이다. Then, the crossbars can be cooked (S10). This is to kill the dragon in advance.
상기 다슬기를 자숙하지 않고 바로 분쇄하게 되면, 다슬기에서 분비되는 액체에 의해 음료를 만들게 되면 쓴맛이 발생된다. 이러한 문제점을 방지하기 위해 상기 다슬기를 먼저 가열하여 삶을 수 있다. If the pulverizer is pulverized without digesting it, a bitter taste is produced when the beverage is produced by the liquid secreted from the pulverizer. In order to prevent such a problem, it is possible to heat and cook the skewer first.
상기 다슬기를 가열할 때, 상기 물에 다슬기를 넣고, 상기 물의 온도를 낮은 온도에서 높은 온도로 상승시킬 수 있다. 이는 상기 다슬기가 죽으면서 상기 분비물을 배출하지 않도록 하기 위함이다. When heating the web, the water may be heated to a high temperature at a low temperature. This is to prevent the discharge of the secretion by dying of the crossborder.
상기 다슬기살을 분리한 후, 상기 다슬기살에서 지방과 단백질을 분리한다(S20). 이는 상기 지방이 다슬기를 음료고 만들게 되면 쓴맛이 발생되는 원인이 되며, 상기 지방은 건강음료로서 불필요한 성분이기 때문이다. After separating the polyphenols, the lipids and proteins are separated from the polyphenols (S20). This is because when the fat is made into a drink, the bitter taste is generated, and the fat is an unnecessary component as a health drink.
상기 다슬기살에서 상기 지방과 단백질을 분리하는 것은 알려진 초임계추출법 등을 이용하여 분리할 수 있다. The separation of the fat and the protein from the fungus can be accomplished using known supercritical extraction methods.
상기 분리된 단백질을 분쇄한다(S30). 이때, 상기 단백질은 160mesh 이하로 분쇄될 수 있으며, 상기 분쇄된 단백질에 단백질분해효소를 첨가한다(S40). The separated protein is pulverized (S30). At this time, the protein may be pulverized to 160mesh or less, and protease is added to the pulverized protein (S40).
상기 단백질과 상기 단백질분해효소는 상기 단백질 100g 당 상기 단백질분해효소를 3ml를 혼합하여 교반하여 추출할 수 있다. 상기 단백질 분해효소는 일반적으로 효소투입량에 따라 단백질의 분해가 보다 용이하여, 다슬기 진액의 유용성분에 대한 농도가 높아진다. The protein and the protease can be extracted by mixing 3 ml of the protease per 100 g of the protein and stirring the mixture. In general, the proteinase is more easily decomposed according to the amount of the enzyme, and the concentration of the protein in the active ingredient of the polysaccharide is increased.
다만, 단백질 분해효소농도가 일정량 도달하면, 단백질 분해효소의 투입량이 증가함에도, 다슬기 진액의 영양성분에 대한 함유량의 증가율이 정비례하지 않는다. However, when the protease concentration reaches a certain level, the amount of protease is increased, but the increase rate of the content of the protein in the nutrient solution is not directly proportional.
또한, 단백질 효소의 투입량이 지나치게 높으면, 단백질 분해효소로 인해 효소활성이 저해되어, 다슬기 진액의 영양성분에 대한 함유량의 증가가 둔화되거나 오히려 함유량이 저하될 수 있다. 그러므로, 단백질 분해효소의 투입량을 다슬기 100g 당 3mL 를 첨가하는 것이 효율적이다.In addition, if the amount of the protein enzyme is too high, the enzyme activity is inhibited by the protease, so that the increase of the content of the protein in the nutritional component of the polysaccharide may be slowed down or the content may be lowered. Therefore, it is effective to add 3 mL per 100 g of the protease.
그리고, 상기 교반의 온도는 40 내지 60℃로 유지하는 것이 바람직하다(S50). 이는 상기 단백질분해효소가 40℃ 미만이면 단백질 분해효소가 활성되지 않고, 60℃를 초과하면 열에 민감한 단백질 분해효소가 변성될 수 있기 때문이다. The stirring temperature is preferably maintained at 40 to 60 DEG C (S50). This is because the proteolytic enzyme is not activated when the protease is less than 40 DEG C, and when the temperature is more than 60 DEG C, the heat-sensitive proteolytic enzyme may be denatured.
그리고, 상기 교반시간은 상기 단백질과 상기 단백질분해효소가 서로 충분히 혼합되기 위해, 최소 60분 이상은 교반하여야 한다. 그리고, 단백질과 단백질 분해효소의 교반시간이 길어질수록 다슬기 진액의 영양성분 함유량이 증가하는 일반적인 원리이나, 교반시간이 90분에 가까워지면 증가율이 감소된다. The agitation time should be at least 60 minutes for the protein and the protease to be sufficiently mixed with each other. In addition, as the agitation time of protein and protease increases, the general principle is that the content of nutrients in the ginseng extract increases, and when the agitation time approaches 90 minutes, the increase rate decreases.
상술한 방법으로 추출된 다슬기의 단백질 추출액을 필터링하여 이물질을 제거한다(S60). 그리고, 상기 필터링된 추출액에 약재에서 추출한 액체를 혼합한다(S70). 상기 약재로는 갈근추출물, 감초추출물, 마늘추출물, 녹차추출물, 헛개나무잎추출물, 배액, 매실액, 포도액, 대추액, 복분자액, 구연산 등을 혼합할 수 있다. The extraneous matter is removed by filtering the extraneous protein extract obtained by the above-described method (S60). Then, the liquid extracted from the medicinal material is mixed with the filtered extract (S70). The medicament may be a mixture of Puerariae Radix extract, licorice root extract, garlic extract, green tea extract, Hovenia dulcifera leaf extract, drainage solution, plum solution, grape juice, jujube solution, bokbule solution and citric acid.
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.
Claims (3)
상기 단백질을 분쇄하는 제 2단계;
상기 제 2단계의 단백질을 단백질분해효소를 혼합하는 제 3단계; 및
상기 제 3단계의 혼합물을 교반하면서 40 내지 60℃로 가열하는 제 4단계;를 포함하여 구성되는 것을 특징으로 하는 다슬기음료 제조방법.A first step of separating the fat and the protein from the leeks;
A second step of pulverizing the protein;
A third step of mixing the protein of the second step with a protease; And
And a fourth step of heating the mixture of the third step to 40 to 60 캜 with stirring.
상기 제 1단계 이전에는,
상기 다슬기를 자숙하는 단계를 더 포함하여 구성되는 것을 특징으로 하는 다슬기음료 제조방법.The method according to claim 1,
Prior to the first step,
Further comprising the step of: ripening the above-mentioned skins.
상기 제 4단계의 추출물에, 갈근, 감초, 마늘, 녹차, 헛개나무잎, 배액, 매실액, 포도액, 대추액, 복분자액, 구연산을 혼합하는 것을 특징으로 하는 다슬기음료 제조방법.
The method according to claim 1,
Wherein the extract of step 4 is mixed with Puerariae radix, licorice, garlic, green tea, Hovenia leaf, drainage, plum solution, grape juice, jujube solution, bokbule solution and citric acid.
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| KR102145320B1 (en) * | 2020-02-17 | 2020-08-18 | 최애경 | The method of manufacturing marsh snail extract |
| KR20210100768A (en) * | 2020-02-06 | 2021-08-18 | (주)정옥 | Manufacturing method for gel effective components in melania snail and green tea for development of senior-friendly food |
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| KR20210100768A (en) * | 2020-02-06 | 2021-08-18 | (주)정옥 | Manufacturing method for gel effective components in melania snail and green tea for development of senior-friendly food |
| KR102145320B1 (en) * | 2020-02-17 | 2020-08-18 | 최애경 | The method of manufacturing marsh snail extract |
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