KR20170114509A - The manufacturing method of extract using the Functional chicken feet - Google Patents
The manufacturing method of extract using the Functional chicken feet Download PDFInfo
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- KR20170114509A KR20170114509A KR1020160041532A KR20160041532A KR20170114509A KR 20170114509 A KR20170114509 A KR 20170114509A KR 1020160041532 A KR1020160041532 A KR 1020160041532A KR 20160041532 A KR20160041532 A KR 20160041532A KR 20170114509 A KR20170114509 A KR 20170114509A
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- chicken
- extract
- burdock
- jujube
- water
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 닭발을 이용한 건강 기능성 엑기스의 제조방법에 관한 것으로, 더욱 상세하게는 찜통에 물을 넣은 다음 닭발과 부재료로 우엉 및 대추를 투입하여 가열하는 단계; 상기 가열한 닭발과 부재료를 망에 걸러 불순물을 제거하여 엑기스를 얻는 단계; 를 포함하는 것을 특징으로하는 닭발을 이용한 건강 기능성 엑기스의 제조방법에 관한 것이다.The present invention relates to a method for producing a health functional extract using a chicken leg, and more particularly, to a method for manufacturing a health functional extract using a chicken leg, comprising the steps of: adding water to a steamer and then adding burdock and jujube to the chicken leg; Filtering the heated chicken leg and the raw material by a net to remove impurities to obtain an extract; The present invention relates to a method for producing a health functional extract using a chicken feather.
Description
본 발명은 닭발을 이용한 건강 기능성 엑기스의 제조방법에 관한 것으로, 더욱 상세하게는 찜통에 물을 넣은 다음 닭발과 부재료로 우엉 및 대추를 투입하여 가열하는 단계; 상기 가열한 닭발과 부재료를 망에 걸러 불순물을 제거하여 엑기스를 얻는 단계; 를 포함하는 것을 특징으로 하는 닭발을 이용한 건강 기능성 엑기스의 제조방법에 관한 것이다.The present invention relates to a method for producing a health functional extract using a chicken leg, and more particularly, to a method for manufacturing a health functional extract using a chicken leg, comprising the steps of: adding water to a steamer and then adding burdock and jujube to the chicken leg; Filtering the heated chicken leg and the raw material by a net to remove impurities to obtain an extract; The present invention relates to a method for producing a health functional extract using a chicken feather.
닭발은 닭의 발목 아래 부분, 즉 다리살을 제거하고 남은 발 부위로, 발톱이 있는 발끝을 절단한 것을 칭한다.The chicken leg refers to the part of the chicken below the ankle, that is, the part of the foot where the leg flesh is removed and the clawed toes are cut.
이러한 닭발은 뼈, 관절, 연골조직, 힘줄, 근육 등으로 이루어져 있고 칼슘, 골수, 단백질, 콜라겐 기타 미량 원소가 풍부하게 함유되어 있다. 콜라겐은 아미노산으로 구성된 섬유상 단백질로서 장기를 감싸는 막, 연골, 치아, 머리카락, 근육, 뼈와 피부 등에 주로 존재하고 관절을 튼튼하게 한다.These chickens are composed of bones, joints, cartilage, tendons and muscles, and are rich in calcium, bone marrow, proteins, collagen and other trace elements. Collagen is a fibrous protein composed of amino acids. It is mainly found in membranes surrounding cartilage, cartilage, teeth, hair, muscle, bones and skin, and strengthens joints.
닭발은 근육과 지방이 적고 힘줄과 껍질만 있기 때문에 글리신과 같은 당단백질이 주요 성분이다. 닭발 뼈는 굵지 않고 연골 형태이며 연골부위에는 콘드로이틴 성분이, 껍질에는 글리신과 같은 당단백질과 콜라겐이나 엘라스틴과 같은 결합조직단백질이 많이 들어있다. 결합조직은 조직세포 사이의 공간에 다량의 세포외 물질이 있으며, 이 물질의 종류와 배열에 따라 고유 결합조직, 연골, 뼈 혈액으로 나눌 수 있다. 고유 결합조직 중 피부의 진피(dermis)는 섬유성 단백질인 콜라겐이 산재된 형태인 소성결합조직(loose connective tissue)이며, 근육을 뼈에 연결하는 건(tendon)은 콜라겐이 규칙적 또는 비 규칙적으로 빽빽하게 배열된 상태인 밀집결합조직(dense connective tissue)이다. 닭발은 예로부터 퇴행성관절염에 좋은 것으로 알려져 왔고, 최근에는 피부미용과 혈압강하에도 도움이 된다고 하는 것도 이러한 성분의 생리활성 작용이라 할 수 있다.Chicken legs are mainly composed of glycine-like glycoproteins because they have less muscle and fat and only tendons and shells. The chicken bone is not thick but cartilaginous. The chondrocyte contains chondroitin, the shell contains glycine - like glycoprotein, and many connective tissue proteins such as collagen and elastin. The connective tissue has a large amount of extracellular material in the space between the tissue cells, and can be divided into the specific connective tissue, cartilage, and bone blood depending on the type and arrangement of the material. The skin's dermis is a loose connective tissue in which fibrous protein collagen is dispersed. The tendon connecting the muscle to the bone is a tightly or irregularly dense collagen It is a dense connective tissue that is arranged. Chicken roots have been known to be good for degenerative arthritis from time to time. Recently, it is said that physiological activity of these components is also helpful in skin beauty and blood pressure lowering.
또한, 닭발에는 다량의 콜라겐 성분과 불포화 지방산인 리놀렌산 등이 함유되어 있어 다이어트, 피부미용, 골다공증, 신경통, 관절염에 효과가 있다고 알려져 있으며, DHA와 EPA 등은 어린이 두뇌계발과 성장발육에, 키틴과 키토산은 지혈작용과 면역력 증진에 도움을 주는 것으로 밝혀졌다. 닭발에 함유되어 있는 젤라틴은 인체 내에서 합성되지 않는 성분이기 때문에 외부에서 섭취해야 한다. 상기 젤라틴은 노화방지와 피부미용에도 효능이 있다. 또한, 닭발 속에 함유된 아연 성분은 혈당조절, 당뇨와 정력강화, 면역성 강화, 성장발육촉진 등의 효과가 있다.In addition, chickens are known to contain a large amount of collagen and linolenic acid, an unsaturated fatty acid, and are known to be effective for diet, skin aesthetics, osteoporosis, neuralgia and arthritis. DHA and EPA are known to be effective in children's brain development and growth, Chitosan has been shown to help with hemostatic and immunity. Gelatin contained in chicken feet is an ingredient that can not be synthesized in the human body, so it should be ingested from the outside. The gelatin is also effective in anti-aging and skin care. In addition, the zinc component contained in chicken feces has effects such as controlling blood sugar, strengthening diabetes and vigor, strengthening immune, and promoting growth and development.
또한, 닭발에 함유된 리놀렌산은 항암효과, 동맥경화, 심장병 예방, 혈당 조절, 면역기능 강화에 좋으며 특히 몸을 따뜻하게 하여주기 때문에 추위를 많이 타는 체질에 도움이 된다.In addition, Linolenic acid contained in chicken legs is good for anticancer effect, arteriosclerosis, prevention of heart disease, blood sugar control and strengthening of immune function.
한편, 닭발에 포함된 다량의 콜라겐은 젤라틴으로 변성시켜 이용할 수 있음에도 불구하고 닭발의 그 모양으로 인해 혐오감을 주거나 먹기가 용이하지 않은 것은 물론 육질이 적고 뼈가 대부분을 차지하는 등 여러 가지 면에서 식용으로 적합하지 않아 대량화 되지 못하고 육수를 만들거나 술안주 등 일부 식용으로 소비될 뿐 대부분이 폐기처분 되고 있다. 따라서, 닭발을 이용하여 건강 기능성을 증가시킨 식품과 그 부가가치를 높일 수 있는 새로운 제품의 개발이 절실하게 필요한 실정이다.On the other hand, although a large amount of collagen contained in chicken legs can be used by being denatured with gelatin, it is not easy to eat or dislike due to the shape of the chicken leg, and the meat is small and most of the bones are occupied. Most of them are disposed of because they are not suitable and can not be mass-produced. Therefore, there is an urgent need for the development of new products that can increase the health functionalities and the added value by using chicken legs.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 노화방지와 피부미용에 효능이 있는 닭발과, 약용으로 진정효과는 물론 항염증에 효능이 있는 대추 및 당질의 함량이 높고 비타민 등 다량의 미네랄을 포함하는 우엉을 이용한 면역력 강화, 피로회복, 건강 증진에 도움을 주는 기능성 엑기스를 제조하는 것에 그 목적이 있다.The present invention has been conceived to solve the above-mentioned problems, and it is an object of the present invention to provide a chicken hair which is effective for anti-aging and skin beauty, and a medicinal product which has a high content of jujube and carbohydrate, It is an object of the present invention to produce a functional extract which is useful for strengthening immunity, restoring fatigue and promoting health by using burdock including minerals.
또한, 우엉은 산성에 가까운 닭발의 성질을 중화시키는 역할을 할 뿐만 아니라, 닭발 특유의 잡내도 우엉 특유의 향으로 제거하도록 하며, 대추를 투입함으로써 단맛을 내도록 하여 제조되는 닭발 엑기스의 섭취가 용이할 수 있도록 하는 것에 그 목적이 있다.In addition, burdock acts not only to neutralize the properties of chicken fingers that are close to acidity, but also to remove odor specific to chicken fingers with incense specific to burdock, and it is easy to consume chickpea extract prepared by adding jujube to sweet taste The purpose is to make it possible.
본 발명은 닭발을 이용한 건강 기능성 엑기스의 제조방법에 관한 것으로, 찜통에 물을 넣은 다음 닭발과 부재료로 우엉 및 대추를 투입하여 가열하는 단계; 상기 가열한 닭발과 부재료를 망에 걸러 불순물을 제거하여 엑기스를 얻는 단계;를 포함하는 것을 특징으로 한다.The present invention relates to a method for producing a health functional extract using a chicken leg, comprising the steps of: adding water to a steamer, adding burdock and jujube to the chicken leg and a raw material, and heating the same; And a step of filtering the heated chicken leg and the raw material by screening to remove impurities to obtain an extract.
또한, 본 발명에서 상기 가열단계는 물 100중량부에 대하여 닭발 95~100중량부와 부재료로 우엉 2~4중량부 및 대추 4~6중량부를 투입하여 가열하는 것을 특징으로 한다.In addition, in the present invention, the heating step is performed by heating 95 to 100 parts by weight of chicken hair, 2 to 4 parts by weight of burdock and 4 to 6 parts by weight of jujube to 100 parts by weight of water.
또한, 본 발명에서 상기 가열단계는 24시간 동안 가열하되 8시간마다 국물이 졸아들면 물을 보충해가면서 끓이도록 한 것을 특징으로 한다.In addition, in the present invention, the heating step is performed by heating for 24 hours, and when boiled broth is boiled every eight hours, water is supplemented and boiled.
상기와 같이 이루어지는 본 발명은 콜라겐 성분으로 골다공증과 관절질환에 효능이 있으며, 불포화지방산과 콜라겐 및 리놀레산이 풍부하여 피부미용은 물론 동맥경화에 효과가 있으며, 키토산이 함유되어 있어 면역력 강화에 효과적인 닭발과 당분을 비롯한 식이성 섬유, 미네랄, 베타카로틴, 비타민 등이 풍부하여 체력회복에 효과적인 대추 및 섬유질이 풍부하며 칼슘이 많아 뼈건강에 도움을 주며, 비타민이 풍부하여 노화방지와 눈의 피로에 좋으며, 체내에서 혈당을 낮춰주는 이눌린이 풍부하여 당뇨증상에도 효과적인 우엉을 이용하여 상기 재료들을 24시간 동안 고와 냄으로써 유용한 성분을 포함하는 건강 기능성 엑기스를 제공할 수 있는 효과가 있다.The present invention as described above is effective as a collagen component for osteoporosis and joint diseases, and is rich in unsaturated fatty acids, collagen and linoleic acid, and is effective for arteriosclerosis as well as skin beauty. It is rich in dietary fibers, minerals, beta-carotene, and vitamins, including sugar, which are effective in restoring the body's strength. It is rich in calcium and helps bone health. It is rich in vitamins, It is possible to provide a health functional extract containing useful ingredients by inundating the above materials for 24 hours by using burdock which is rich in inulin which lowers blood sugar in the body and is effective also for diabetic symptoms.
또한, 상기 우엉은 독특한 향기를 가지고 있으며 물에서 가열하여 우려내게 되면 구수함을 더하여 주는 것은 물론이거니와 닭발의 잡냄새를 제거하는데 효과적이게 되므로 제조되는 엑기스의 섭취가 용이할 수 있도록 하는 효과가 있다.In addition, the burdock has a unique aroma, and when it is heated by water, it is effective to remove odor of the chicken leg, as well as to add a water fountain when it becomes a concern, so that it is easy to take the produced extract.
또한, 상기 대추는 본래 맛이 달고 성질이 따뜻하며 미네랄과 플라보노이드 성분이 장 속에 있는 독을 제거하고 장에 가스가 발생하는 것을 막아 진정시키는 효능이 있으며 소화와 흡수를 돕는 것에 효과가 있다.In addition, the jujube is originally flavored and warm in nature, and minerals and flavonoids are effective in eliminating poisons from the intestines and preventing the generation of gas in the intestines, soothing the digestion and absorption.
도 1은 본 발명에 따른 닭발을 이용한 건강 기능성 엑기스 제조방법의 개략적인 공정도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic process diagram of a method for manufacturing a health functional extract using a chicken feather according to the present invention. FIG.
본 발명은 닭발을 이용한 건강 기능성 엑기스의 제조방법에 관한 것으로, 가열단계와 엑기스를 얻는 단계로 이루어지는 것이다.The present invention relates to a method for producing a health functional extract using a chicken leg, and comprises a step of heating and a step of obtaining an extract.
이하, 본 발명에 따른 닭발을 이용한 건강 기능성 엑기스의 제조방법을 첨부한 도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, a method for manufacturing a health functional extract using a chicken leg according to the present invention will be described in detail with reference to the accompanying drawings.
1. 가열단계1. Heating step
껍질이 제거된 닭발을 흐르는 물로 깨끗하게 세척한다.Clean the chickens with skin removed with running water.
상기 세척한 닭발을 15~18℃의 물에 충분히 담가두어 50~60분간 핏물이 빠져나올 수 있도록 한다.The washed chicken feet are immersed sufficiently in water at 15 to 18 ° C to allow blood to escape for 50 to 60 minutes.
상기 핏물이 제거된 닭발을 1.5L의 물이 담긴 찜통 또는 가마솥에 투입하여 100℃로 1~2분간 데친 다음 닭발은 건져내고 기름과 국물은 버린다.The chickens are put into a steamer or a kettle containing 1.5 L of water and boiled at 100 ° C for 1 to 2 minutes. The chicken legs are then removed and the oil and soup are discarded.
상기 데쳐 건져낸 닭발을 25도 소주 3.6L에 1~2시간 충분히 담가두어 냄새를 제거함과 동시에 닭발의 불순물과 이물질 등이 배출될 수 있도록 한다. 이때, 소주는 닭발에 포함된 유해성분을 해독하며 닭발의 잡냄새를 제거하고 지방 분해가 잘 이루어지도록 하는 역할을 한다.The soaked chicken feet are soaked in 3.6L of 25 ℃ soaking for 1 ~ 2 hours to remove the odor, and the impurities and foreign substances of the chicken feet can be discharged. At this time, soju extracts the harmful components contained in chicken legs and removes the odor of chicken feet and makes the fat decomposition well.
깨끗한 물 2L가 담긴 찜통 또는 가마솥을 준비하여 상기 닭발 95~100중량부와 부재료로 우엉 2~4중량부 및 대추 4~6중량부를 투입하여 100~120℃로 24시간 가열한다.2 to 4 parts by weight of burdock and 4 to 6 parts by weight of jujubes are added to 95 to 100 parts by weight of the above chicken hair, and 2 to 4 parts by weight of jujube are heated to 100 to 120 DEG C for 24 hours.
상기 닭발은 닭의 일부이며 한국을 비롯한 여러 나라에서 요리의 재료로 사용하고 있는 고단백질의 영양식품으로서, 닭발에 있는 주요한 영양 성분 중 콜라겐 성분은 젊은 여성들의 피부미용에 좋으며 골다공증, 신경통, 관절염에도 좋다. 상기 콜라겐은 동물의 뼈·연골·이·건(腱)·피부 외에 물고기의 비늘 등을 구성하는 경단백질(硬蛋白質)로서 교원질(膠原質)이라고도 한다. 섬유상 고체로 존재하고, 전자현미경으로 보면 복잡한 가로무늬 구조로 되어 있다. 물, 묽은 산, 묽은 알칼리에는 녹지 않지만 끓이면 젤라틴이 되어 용해되며 트립신 등의 단백질 분해효소의 작용은 받기 어렵고, 콜라게나아제의 작용을 받는다. 구성 아미노산은 프롤린, 옥시프롤린, 글리신, 글루탐산 등이며, 그 중에서도 다른 단백질에 존재하지 않는 옥시프롤린의 함량이 높다는 것이 특징이다.The chicken broth is a high-protein nutritional food used as a cooking ingredient in Korea and other countries as part of a chicken. Collagen is one of the major nutrients in chickens and is good for skin beauty of young women. It is also used for osteoporosis, neuralgia, arthritis good. The collagen is also referred to as collagen (collagen) as a light protein (hard protein) constituting the scales of fish, bone, cartilage, teeth, tendons, skin in addition to the skin. It is present as a fibrous solid and has a complex horizontal pattern structure when viewed under an electron microscope. It does not dissolve in water, dilute acid and dilute alkali but when it boils, it becomes gelatin and dissolves. It is difficult to get the action of protease such as trypsin, and it is under the action of collagenase. The constituent amino acids are proline, oxyproline, glycine, glutamic acid and the like, and the content of oxyproline which is not present in other proteins is high.
또한, 닭발에는 피부나 관절을 구성하는 콜라겐 같은 단백질 외에도 중요한 맛과 영양을 좌우하는 연골이 있다. 연골의 주성분은 젤라틴으로 되어 있는데, 젤라틴은 인체 내에서 합성되지 않는 성분이기 때문에 외부에서 섭취해야 한다. 상기 젤라틴이라는 아교질은 그 속에 생리 활성화 물질인 콘드로이친(chondroitin)이라는 성분이 들어 있어 신경통과 관절염에 좋으며 노화방지에 도움을 주고 피부미용에 효과가 높으며, 연골 회복과 재생능력증진, 통증 완화에 효과적이라고 알려져 있다.In addition, chickens have cartilage, which is important for taste and nutrition, as well as proteins such as collagen that make up the skin and joints. The major component of cartilage is gelatin, which is an ingredient that is not synthesized in the body and should be ingested from the outside. The gelatin called gelatin contains chondroitin, which is a physiologically active substance, and is good for neuralgia and arthritis. It helps prevent aging, has a high effect on skin beauty, and is effective for cartilage recovery, regeneration ability, and pain relief It is known.
또한, 닭발에는 리놀레산 성분이 함유돼 지속적으로 섭취 시 심장질환뿐만 아니라 각종 혈관계 질환을 예방하고 완화하는 데 좋으며, 아연 성분을 함유하고 있어 혈당조절, 당뇨와 정력강화, 면역력 증진에 효과가 있으며, DHA, EPA 등으로 성장발육 촉진에 좋으며, 키틴 및 키토산은 혈액응고의 촉진을 통한 지혈효과에도 효능이 있다고 알려져 있다.In addition, it contains linoleic acid component, which is good for preventing and alleviating not only heart disease but also various vascular diseases during ingestion. It contains zinc ingredient and is effective for controlling blood sugar, strengthening diabetes and vigor, and improving immunity. DHA , And EPA. Chitin and chitosan are known to be effective in hemostatic effects through promotion of blood coagulation.
상기 우엉(Arctium lappa L.)은 초롱꽃목 국화과의 두해살이 풀로, 일반적으로는 뿌리를 식용으로 하고, 어린 줄기잎도 식용이 가능하다.The above-mentioned burdock (Arctium lappa L.) is a two-year-old plant of the Lycopersicona asteraceae, and it is generally possible to use the roots for edible purposes and the young stem leaf for edible purposes.
야생종은 유럽, 시베리아, 만주 등지에 자생하며, 유럽에서는 간혹 어린 잎과 뿌리를 식용으로 하고, 중국에서는 종자를 우방자(牛蒡子)라 하여 이뇨제로 쓰고 있으나, 일본에서는 우엉이 채소로서 발달 되었고, 한국에서도 채소로서의 용도로 그 재배가 점차 증가 되고 있는 추세이며, 맛이 쓰며 그 성질은 차갑다.Wild species are native to Europe, Siberia and Manchuria. In Europe, sometimes leaves and roots are used for food. In China, seeds are used as diuretic for the use as diuretic. In Japan, burdock is developed as a vegetable, It is a growing tendency for the use as a vegetable and its taste is tasty and its nature is cold.
우엉의 열매에는 리그난 배당체인 아르커티인, 기름 25~30%, 피토스테린, 비타민 B1, 사포닌, 쿠마린, 레몬산 등을 함유하고 있고, 뿌리에는 이눌린 27~45%, 프로테인 12%, 정유 0.17%, 아르크테인, 카페인산, 탄닌, 알칼로이드 등이 함유되어 있는 것으로 알려져 있다.The root of burdock contains 27 ~ 45% of inulin, 12% of protein, 0.17% of essential oil in roots, arctin glycoside, oil 25-30%, phytosterin, vitamin B1, saponin, coumarin, , Arctein, caffeic acid, tannin, and alkaloids.
이러한 우엉은 특유의 향기를 갖고 있으며, 씹는 맛이 좋아 어린 순을 삶아 먹거나 뿌리를 먹는 근채류로 사용되어 왔다. 일반적으로는 생으로 먹지 않고 소금에 절이거나, 식초에 데치거나, 또는 간장에 졸여 식용하는 방법이 있다.These burdocks have a distinctive aroma, and they have been used as root vegetables to boil or eat roots for their chewy taste. In general, there is a method of not eating raw, cutting into salt, putting on vinegar, or digesting in soy sauce.
우엉은 당질이 주성분으로 약리 효과가 있으며 섬유질은 많고 비타민은 적은 편이다. 하지만, 우엉은 다른 채소에 비하여 수분 함량이 적은 대신 당질의 함량이 높으며 그 대부분이 이눌린의 형태로 존재하므로 당뇨병 환자에게 매우 좋다고 알려져 있다. 우엉에 함유된 이눌린은 신장의 기능을 향상시켜 이뇨 작용에 효과가 있으며, 풍부한 섬유소질이 정장 작용 및 배변을 촉진하여 소화를 이롭게 한다.The burdock is mainly composed of carbohydrates, pharmacological effects, a lot of fiber and few vitamins. However, burdock has a higher content of carbohydrate than most other vegetables, and most of it is in the form of inulin, so it is known to be very good for diabetics. Inulin contained in burdock enhances kidney function and is effective in diuretic action, and rich fiber fiber promotes the functioning and defecation, thereby benefiting digestion.
또한, 우엉은 Trp-P-1 등 돌연변이원이 되는 여러 가지 아미노산 열분해 산물을 불활성화시키는 작용이 있으며, 이러한 작용은 우엉에 존재하는 열에 강한 리그닌(lignin) 유사물질이라고 하며, 상기와 같은 리그닌은 항균 작용에 효과가 있는 것으로 알려져 있다.In addition, burdock has a function of inactivating various amino acid pyrolysis products which are mutants such as Trp-P-1, and this action is called lignin-like substance which is strong in heat and exists in burdock, It is known to be effective in the action.
본 발명에서는 상기 우엉을 닭발을 이용한 엑기스 제조에 투입함으로써 산성에 가까운 닭발의 성질을 중화시키며 닭발 특유의 잡내도 우엉 특유의 향으로 제거할 수 있는 효과를 볼 수 있다.In the present invention, the burdock is put into the production of an extract using a chicken leg to neutralize the property of the chicken leg close to the acidity, and the unique characteristic of the chicken leg can be also removed with the unique aroma of the burdock.
상기 대추(Zizyphus jujuba var. inermis (Bunge) Rehder)는 낙엽활엽교목의 열매로 유럽이 원산지이며 열매의 표면은 적갈색이며 타원형이고 빨갛게 익으면 단맛이 있다.The jujube (Zizyphus jujuba var. Inermis (Bunge) Rehder) is a deciduous broad-leaved arboreous tree native to Europe. Its surface is reddish brown and oval.
대추는 예로부터 건강식품으로서 영양성분이 풍부하여 한의약에는 감초와 함께 빠질 수 없는 재료로 널리 사용되어 왔으며, 이에는 기본적으로 당질과 아스코르브산(ascorbic acid)이 많이 함유되어 있고 그와 관련된 약용성분으로는 각종 스테롤(sterol), 알칼로이드(alkaloid), 사포닌(saponin), 비타민, 유기산류, 아미노산류 등이 보고되고 있다.Jujube has been widely used as a health food, rich in nutritional ingredients, and can not be separated with licorice in Chinese medicine. It is mainly composed of carbohydrate and ascorbic acid, and its related medicinal ingredient Various sterols, alkaloids, saponins, vitamins, organic acids, and amino acids have been reported.
이러한 대추의 효능으로는 완화제, 이뇨제, 강장제, 담즙증, 강정, 체력회복, 거담제, 항염증제 등의 약리효과 등이 확인되어 한의약계에서 이용되어 왔다. 주성분으로는 탄수화물로 무기질이 풍부하며 특히 철분과 칼슘이 다량 함유 되어 있다. 또한, 대추는 당분, 유기산, 점액질, 플라보노이드, AMP 등이 들어있으며, 이뇨, 강장제, 근육급박증상, 견인통, 지각과민증 등을 완화시켜주는 효과를 갖고, 불면증에 시달리고 마음이 불안한 증상을 개선하며, 항종양 및 항알러지 작용도 있는 것으로 알려져 있다.The efficacy of these jujube has been confirmed in the oriental medicines by confirming pharmacological effects such as emollients, diuretics, tonic, bile, gangjeong, recovery of physical strength, expectorant, and antiinflammatory agent. The main component is carbohydrate rich in minerals, especially iron and calcium. Jujube also contains sugars, organic acids, mucilages, flavonoids, and AMPs. It has the effect of alleviating diuretic, tonic, muscle acupuncture, traction, and hypersensitivity, improving insomnia, It is also known to have anti-tumor and anti-allergic effects.
또한, 대추에는 항암효과가 있는 식이섬유와 미네랄, 플라보노이드 성분이 풍부한데, 식이섬유는 우리 몸에 있는 발암성분을 함께 흡착하여 제거해주며, 베타카로틴이라는 성분은 체내의 유해한 활성산소를 제거해주어 노화 방지에 효과가 있다.Also, jujube has abundant dietary fibers, minerals and flavonoids that have anticancer effects. Dietary fiber adsorbs and removes carcinogenic substances in our body. Beta-carotene removes harmful active oxygen in the body, .
본 발명에서 대추는 건조시켜 말린 건대추를 사용할 수 있으며, 이는 생대추보다 더욱 단맛이 더욱 증가하기 때문에 제조되는 엑기스의 맛을 높여 음용을 수월하게 할 뿐만 아니라, 건조과정에서 대추의 성분에도 변화가 일어나 더욱 건강에 좋은 효과가 있다.In the present invention, the jujube can be dried and dried, and the jujube can be used. This further increases the sweetness of the jujube, so that the taste of the juice can be enhanced to facilitate the drinking, It has a healthier effect.
상기 가열단계에서는 24시간 동안 가열하되 8시간마다 국물이 졸아들어 부족해지면 물을 보충해가면서 끓이도록 한다.In the heating step, the broth is heated for 24 hours, and when the broth becomes deficient every 8 hours, the broth is boiled while supplementing the water.
2. 엑기스를 얻는 단계2. Steps to obtain extract
상기 가열이 완료된 닭발을 비롯한 부재료 우엉과 대추를 거름망에 걸러내면서 불순물이 흘러나오지 못하도록 제거하여 엑기스만을 얻는다.The heated chicken burdock, including the burdock and jujube, is screened by the sieve and removed to prevent the impurities from flowing out to obtain only the extract.
<실시예〉<Examples>
껍질이 제거된 닭발 2kg을 흐르는 물로 깨끗하게 세척한다.2kg of chicken skin removed from the skin is cleaned with running water.
상기 세척한 닭발 2kg을 18℃의 물에 충분히 담가두어 60분간 핏물이 충분히 빠져나올 수 있도록 한다.2 kg of the washed chicken leg is immersed sufficiently in 18 ° C water so that the blood can sufficiently escape for 60 minutes.
상기 핏물이 제거된 닭발 2kg을 1.5L의 물이 담긴 찜통 또는 가마솥에 투입하여 100℃로 1분간 데친 다음 닭발은 건져내고 기름과 국물은 버린다.2kg of the chicken leg removed from the blood is put into a steamer or a cauldron containing 1.5L of water and heated at 100 ° C for 1 minute. The chicken leg is then removed and the oil and broth are discarded.
상기 데쳐 건져낸 닭발 2kg을 25도 소주 3.6L에서 1시간 동안 담가두어 냄새를 제거함과 동시에 닭발의 불순물과 이물질 등이 모두 빠져 나오도록 한다.2kg of chicken broth extracted from the above is immersed in 3.6L of 25 ℃ shochu for 1 hour to remove the odor and to remove impurities and foreign substances from chicken broth.
깨끗한 물 2L가 담긴 찜통을 준비하여 상기 닭발 2kg와 부재료로 우엉 40g 및 대추 60g을 투입하여 120℃로 24시간 가열하되, 8시간마다 국물이 졸아들면 물을 보충해가면서 끓인다.Prepare a steamer containing 2 liters of clean water. Add 2 kg of chicken legs, 40 g of burdock and 60 g of jujube as a substitute, and heat at 120 ° C for 24 hours. Boil the broth every 8 hours to make up for water.
상기 가열이 완료된 닭발을 비롯한 부재료 우엉과 대추를 거름망에 걸러내면서 불순물이 흘러나오지 못하도록 제거하여 닭발을 이용한 건강 기능성 엑기스를 제조하였다.The heated functional juice extracts were prepared by filtering the burdock and jujubes including the chicken 's boiled meat, which had been heated, by filtering them to prevent impurities from flowing out.
Claims (3)
상기 가열한 닭발과 부재료를 망에 걸러 불순물을 제거하여 엑기스를 얻는 단계; 를 포함하는 것을 특징으로 하는 닭발을 이용한 건강 기능성 엑기스의 제조방법.Adding water to the steamer, adding burdock and jujube to the chicken bowl and the raw material, and heating the same;
Filtering the heated chicken leg and the raw material by a net to remove impurities to obtain an extract; Wherein the method comprises the steps of:
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