KR20170133839A - The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit - Google Patents

The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit Download PDF

Info

Publication number
KR20170133839A
KR20170133839A KR1020160065138A KR20160065138A KR20170133839A KR 20170133839 A KR20170133839 A KR 20170133839A KR 1020160065138 A KR1020160065138 A KR 1020160065138A KR 20160065138 A KR20160065138 A KR 20160065138A KR 20170133839 A KR20170133839 A KR 20170133839A
Authority
KR
South Korea
Prior art keywords
weight
extract
concentrate
medicinal herbal
fruits
Prior art date
Application number
KR1020160065138A
Other languages
Korean (ko)
Inventor
박은혜
Original Assignee
박은혜
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 박은혜 filed Critical 박은혜
Priority to KR1020160065138A priority Critical patent/KR20170133839A/en
Publication of KR20170133839A publication Critical patent/KR20170133839A/en

Links

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • 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
    • 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 medicinal herbal meat stock using snow crab, medicinal herbal material, fruits, and seaweeds, and to a method for producing the same. More specifically, snow crab, medicinal herbal material, fruits, and seaweeds are mixed at an appropriate ratio, and are dually boiled. Then, the medicinal herbal meat stock is used in cold raw fish soup, raw fish noodles, and the like which are already widely distributed as a general favored food and as a medicinal herbal meat stock which is more freely used in chemical sodium and sugar. The method comprises the steps of: (a) producing a concentrate by heating a mixture including 10 to 30 weight% of snow crab, 5 to 10 weight% of medicinal herbal material, 10 to 20 weight% of fruits, and 35 to 50 weight% of water; (b) separating an extract from the concentrate by separating the extract from the concentrate and by adding 5 to 10 weight% of seaweeds to be dually boiled again for 30 minutes; (c) rapidly cooling the extract to a cooler to minimize the nutrient loss of the extract; (d) mixing a seasoning by diluting the extract; and (e) aging the diluted extract.

Description

대게, 생약재, 과실 및 해조류의 약성을 이용한 육수 제조 방법 및 그에 의해 제조된 육수{The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit}[0001] The present invention relates to a method for producing soup stock using a drug, a herb, a fruit, and a seaweed, and a method for producing the same,

본 발명은 대게, 생약재, 과실 및 해조류의 약성과 양념을 이용한 약선 육수 및 그 제조 방법에 관한 것으로 상세하게는 대게, 생약재, 과실 및 해조류와 양념을 적절한 비율로 혼합하여 중탕 처리 후 화학적 나트륨과 당류가 제로인 물회, 회국수에 사용되는 약선 육수 및 그 제조 방법에 관한 것이다.The present invention relates generally to medicinal herbs, medicinal herbs, fruit and seaweed medicines and seasonings, and more particularly to medicinal herbs and medicines using the same, The present invention also relates to a method for producing the same.

일반적으로 물회, 회국수 육수에 사용되는 재료는 육류(꿩, 닭, 사골 등)를 사용하여 콜레스테롤의 증가로 인해 성인병 증가에 따른 문제점으로 지적되고 있었다.In general, the materials used for watering and sourcing have been pointed out as a problem due to an increase in adult diseases due to the increase of cholesterol by using meat (pheasant, chicken, bovine).

이에 반해 대게, 생약재, 과일 및 해조류, 약성을 이용하여 성인병 예방과 특히 생약재와 해조류, 과일만을 이용하여 염도와 당도를 조절하여 고혈압, 당뇨, 성인병 등으로부터 자유로운 음식 섭취의 연구가 이루어 지고 있지 않은 실정이다.On the other hand, researches on food intake free from hypertension, diabetes and adult diseases by controlling salinity and sugar content using only herbal medicines, algae and fruits, to be.

본 발명은 대게, 생약재, 과실 및 해조류와 양념을 이용한 약선 육수의 제조방법을 제공하고자 하는 것이다.The present invention is intended to provide a method for producing medicinal marine meats using generally herbal medicines, fruits, seaweeds and seasonings.

본 발명의 또 다른 목적은 대게, 생약재, 과실 및 해조류와 양념을 이용하여 맛과 영양이 뛰어나고 나트륨과 인위적인 당류에서의 해방으로 성인병 예방 및 기 성인병을 겪고 있는 사람들에게 만족감을 주고자 하는 것이다.Another object of the present invention is to provide satisfaction to those suffering from adult diseases and diseases caused by liberation of sodium and artificial saccharides by using seasonings, herbal medicines, fruits and seaweeds and seasonings, and having excellent taste and nutrition.

육수제조방법에 있어서In the broth production process

(a) 대게 10~30% 중량, 생약재 5~10% 중량, 과실 10~20% 중량, 물 35~50% 중량을 포함 혼합물을 중탕 가열하여 농축물을 제조하는 단계(a) preparing a concentrate by heating the mixture containing 10 to 30% by weight, 5 to 10% by weight of herbal medicines, 10 to 20% by weight of fruits and 35 to 50% by weight of water,

(b) 상기 농축물에서 추출액을 분리하여 해조류 5~10% 중량을 첨가 후 재중탕하여(30분)추출액을 분리하는 단계(b) separating the extract from the concentrate, adding 5 to 10% by weight of seaweed, and re-stirring (30 minutes) to separate the extract

(c) 상기 추출액을 영양손실을 줄이기 위해 냉각기로 급속냉각하는 단계(c) rapidly cooling the extract to a cooler to reduce nutrition loss

(d) 상기 추출액을 희석하여 양념을 혼합하는 단계(d) diluting the extract to mix the spices

(e) 혼합된 추출액을 숙성하는 단계를 포함하는 육수제조방법(e) aging the mixed extract.

본 발명에서 생약재는 천연당재료인 계피, 감초와 삼백초, 구기자, 뽕잎, 돼지감자, 갈근이라 불리는 칡 등을 사용하는 것이 바람직하며 해조류는 다시마, 미역과 천연나트륨인 함초를 사용하며 과실은 사과, 배 등을 이용하여 부족한 당을 보충해 주는 것이 바람직하며 양념은 고추장, 씨 없이 발효시킨 매실 원액과 막걸리를 발효하여 만든 천연 식초 등을 혼합하여 사용함이 바람직하다In the present invention, it is preferable to use natural materials such as cinnamon, licorice and Saururus, gugija, mulberry leaf, pork potato, and crabgrass, and seaweeds such as sea tangle, seaweed and natural sodium are used. It is preferable to supplement the deficient sugar by using a mixture of the raw material of the plum fermented with Kochujang and seeds and the natural vinegar made by fermenting the makgeolli

실시예Example 1 One

대게 4kg, 계피 10g, 감초 50g, 삼백초 10g, 구기자 10g, 뽕잎 10g, 칡 20g, 돼지감자, 다시마 20g, 미역 20g, 함초 100g을 사용하며 사과 200g, 배 200g과 물 20L를 농축기에 넣고 1시간을 끓인 후 염도를 조절한 후 간마늘 100g, 간생강 100g을 넣고 30분 가열 농축하였다.20 grams of pork potatoes, 20 grams of seaweed, 20 grams of seaweed, 20 grams of seaweed, 100 grams of green tea leaves, 200 g of apple, 200 g of pear and 20 L of water were added to the concentrator for 1 hour After boiling, the salinity was adjusted. 100 g of liver garlic and 100 g of liver ginger were added and the mixture was heated and concentrated for 30 minutes.

농축물에서 건더기를 제거하고 추출액 20L를 습득하였다. 추출액에 물 20L를 혼합하면서 고추장 2kg, 매실원액 500ml, 막걸리 발효식초 0.2L, 청양분말 고춧가루 100g을 혼합하여 냉각 살균 후 육수 냉장고에서 2일간 숙성시켰다.The mash was removed from the concentrate and 20 L of extract was obtained. The extract was mixed with 20 L of water, and 2 kg of hot pepper paste, 500 ml of the undiluted solution of mung bean, 0.2 L of fermented vinegar and 100 g of red pepper powder were mixed, cooled and sterilized for 2 days in a broth refrigerator.

실시예Example 2 2

대게 1kg, 계피 100g, 감초 100g, 삼백초 50g, 구기자 50g, 뽕잎 50g, 칡 100g, 돼지감자, 다시마 50g, 미역 70g, 함초 200g을 사용하며 사과 500g, 배 500g과 물 25L를 농축기에 넣고 1시간을 끓인 후 염도를 조절한 후 간마늘 200g, 간생강 200g을 넣고 1시간 가열 농축하였다.50 grams of mulberry leaves, 50 grams of mulberry leaves, 100 grams of mulberry leaves, 50 grams of pork potatoes, 50 grams of seaweeds, 70 grams of seaweeds and 200 grams of green tea leaves were used. 500 g of apple, 500 g of pear and 25 L of water were added to the concentrator for 1 hour After boiling, the salinity was adjusted. 200 g of liver garlic and 200 g of liver ginger were added and the mixture was heated and concentrated for 1 hour.

농축물에서 건더기를 제거하고 추출액 20L를 습득하였다. 습득한 추출물에 물 20L를 혼합하여 고추장 3kg, 매실원액 500ml, 막걸리 발효식초 0.5L, 청양분말 고춧가루 200g을 혼합하여 냉각 살균 후 육수 냉장고에서 2일간 숙성시켰다.The mash was removed from the concentrate and 20 L of extract was obtained. The obtained extract was mixed with 20 L of water, and 3 kg of hot pepper paste, 500 ml of undiluted wax, 0.5 L of fermented vinegar and 200 g of red pepper powder were mixed, sterilized by cooling, and aged in a broth refrigerator for 2 days.

실시예Example 3 3

대게 2kg, 계피 80g, 감초 80g, 삼백초 40g, 구기자 40g, 뽕잎 40g, 칡 80g, 돼지감자, 다시마 40g, 미역 60g, 함초 150g을 사용하며 사과 400g, 배 400g과 물 25L를 농축기에 넣고 1시간을 끓인 후 염도를 조절한 후 간마늘 150g, 간생강 150g을 넣고 1시간 가열 농축하였다.400g of apple, 400g of pear and 25L of water were added to the concentrator for 1 hour and then the mixture was stirred for 2 hours. After boiling, the salinity was adjusted. 150 g of liver garlic and 150 g of liver ginger were added and the mixture was heated and concentrated for 1 hour.

농축물에서 건더기를 제거하고 추출액 20L를 습득하였다. 습득한 추출물에 물 20L를 혼합하여 고추장 2kg, 매실원액 200ml, 막걸리 발효식초 0.3L 청양고추 분말가루 180g을 혼합하여 냉각 살균 후 육수냉장고에서 3일간 숙성시켰다.The mash was removed from the concentrate and 20 L of extract was obtained. The obtained extract was mixed with 20 L of water, mixed with 2 kg of hot pepper paste, 200 ml of the undiluted solution of mung bean, and 180 g of powdered rice powder of 0.3 L of Makkolli fermented vinegar, cooled and sterilized for 3 days in a broth refrigerator.

- 아래 표는 상기 육수를 무작위로 선정된 성인 남녀 200명을 상대로 기호도를 측정한 결과이다 -- The table below shows the result of the preference measure of 200 men and women randomly selected in the broth.

제조된 3가지 육수에서 맛에 대한 호감도가 느낌이 없으면 0점, 약간 느끼면 5점, 최고일 때 10점을 주는 방식으로 채점하여 평균 값을 구하였다.The average score was calculated by scoring 0, 5, and 10 at the best if there was no feeling of taste in the three kinds of meat.

구분division 기초도Foundation figure 실시예 1Example 1 4.14.1 실시예 2Example 2 5.75.7 실시예 3Example 3 3.33.3

Claims (4)

육수제조방법에 있어서
(a) 대게 10~30% 중량, 생약재 5~10% 중량, 과실 10~20% 중량, 물 35~50% 중량을 포함 혼합물을 중탕 가열하여 농축물을 제조하는 단계
(b) 상기 농축물에서 추출액을 분리하여 해조류 5~10% 중량을 첨가 후 재중탕하여(30분)추출액을 분리하는 단계
(c) 상기 추출액을 영양손실을 줄이기 위해 냉각기로 급속냉각하는 단계
(d) 상기 추출액을 희석하여 양념을 혼합하는 단계
(e) 혼합된 추출액을 숙성하는 단계를 포함하는 육수제조방법In the broth production process
(a) preparing a concentrate by heating the mixture containing 10 to 30% by weight, 5 to 10% by weight of herbal medicines, 10 to 20% by weight of fruits and 35 to 50% by weight of water,
(b) separating the extract from the concentrate, adding 5 to 10% by weight of seaweed, and re-stirring (30 minutes) to separate the extract
(c) rapidly cooling the extract to a cooler to reduce nutrition loss
(d) diluting the extract to mix the spices
(e) aging the mixed extract. 제 1항에 있어서 상기 혼합물을 100℃~110℃에서 3~4시간 농축한 후 미역, 다시마, 함초, 간생강, 간마늘을 추가하여 30분간 농축 가열하여 추출하는 방법The method according to claim 1, wherein the mixture is concentrated at 100 ° C to 110 ° C for 3 to 4 hours and then added with seaweed, kelp, green tea, liver ginger, liver garlic, 제 1항에 있어서 상기 양념은 고추장 45~60% 중량, 발효시킨 매실원액(씨가 있는상태의 매실을 발효시키면 씨안의 독소가 과다 분비되어 안체에 독소가 축적됨) 15~25% 중량 천연 발효식초인 막걸리 발효식초 3~8% 중량, 청양분말 고춧가루(목넘김을 좋게 하기위해) 1~3% 중량 범위를 포함하는 육수제조방법      The method according to claim 1, wherein the seasoning is 45 to 60% by weight of kochujang, and the fermented plum stock is fermented (when fermenting the plum with seeds, the toxin is excessively secreted in the seed to accumulate toxins in the body) 3 ~ 8% by weight rice wine fermented vinegar, Cheongyang powder red pepper powder (to improve necking) 1 ~ 3% 제 1항~제3항에 따른 어느 한 방법에 의해서 제조된 육수     A broth produced by a method according to any one of claims 1 to 3
KR1020160065138A 2016-05-26 2016-05-26 The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit KR20170133839A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020160065138A KR20170133839A (en) 2016-05-26 2016-05-26 The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020160065138A KR20170133839A (en) 2016-05-26 2016-05-26 The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit

Publications (1)

Publication Number Publication Date
KR20170133839A true KR20170133839A (en) 2017-12-06

Family

ID=60922535

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020160065138A KR20170133839A (en) 2016-05-26 2016-05-26 The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit

Country Status (1)

Country Link
KR (1) KR20170133839A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102430100B1 (en) * 2021-08-19 2022-08-04 김상헌 Cold noodle soup with herbsand Process for preparing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102430100B1 (en) * 2021-08-19 2022-08-04 김상헌 Cold noodle soup with herbsand Process for preparing the same

Similar Documents

Publication Publication Date Title
CN101756261B (en) Method for preparing Pu'er tea beef
CN102669637B (en) Composite tomato catsup
KR102031081B1 (en) Method for producing chinese cabbage Kimchi for vegetarian without adding animality raw material and five spicy vegetables
CN104172353A (en) Giant salamander polypeptide beverage and preparation method thereof
CN103315338A (en) Instant squid rolls and preparation method thereof
CN103082268B (en) Tomato chili sauce with function of helping digestion to remove food retention and preparation method for tomato chili sauce
KR20160081415A (en) Manufacturing method for Rubus coreanus noodles and cooking Method thereof
KR100965132B1 (en) Strong noodle sauces with punic apple tastes
CN102077999A (en) Novel method of making chicken feet
CN104920926A (en) Mung bean and konjac nutritional composite instant bean vermicelli and production method thereof
CN104256503B (en) A kind of Limax soy sauce and preparation method thereof
KR20170133839A (en) The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit
CN105558992A (en) Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs
CN105077198A (en) Novel compound sesame paste and preparation method thereof
KR100291334B1 (en) Manufacturing method of ultra red pepper paste
CN104286984A (en) Chinese chestnut paste
KR101092737B1 (en) Meat stock and making method thereof using Snow Crab, seafood, vegetables and fruit
CN104621674B (en) A kind of solid ginger beverage and preparation method thereof
KR101843887B1 (en) Broth made from Hovenia dulcis and manufacturing method of the same that
KR20110005983A (en) Kimch including sweet pumpkin porridge and maunfacturing method thereof
KR20110023193A (en) Functional grain syrup and gochujang using thereof
KR102347341B1 (en) Manufacturing method of fish paste containing yellow lacquer
CN103141859B (en) Chicken skin paste for maintaining beauty and keeping young and preparation method thereof
CN103976221B (en) A kind of blueberry parfait and preparation method thereof
CN108208607A (en) A kind of peacock meat characteristic slaughterhouse and preparation method thereof

Legal Events

Date Code Title Description
E601 Decision to refuse application
E601 Decision to refuse application