KR20210115112A - Extract of chicken comprising ginseng and preparation method of thereof - Google Patents

Abstract

The present invention relates to a ginseng chicken concentrate and a preparation method thereof. The present invention can provide the ginseng chicken concentrate, which includes ginseng and cornus fruit and/or moringa extract in an appropriate mixing ratio in the chicken concentrate to remove off-flavor and increase flavor, and at the same time facilitate storage and distribution.

Description

Ginseng chicken concentrate and its manufacturing method {Extract of chicken comprising ginseng and preparation method of thereof}

The present invention relates to a chicken concentrate containing active ingredients of ginseng and other herbal medicines, and a method for producing the same.

Ginseng is a medicinal plant in the Araliaceae family. Depending on the processing method, there are unprocessed fresh ginseng, fresh ginseng dried white ginseng, steamed fresh ginseng dried red ginseng, etc. It is known to perform various functions in regulating bodily functions. In addition, ginsenosides in ginseng are known to exhibit effects such as detoxification, anti-hepatitis, anti-inflammatory, antipyretic and analgesic, liver function protection, anti-diabetes, anti-arteriosclerosis, and anti-cancer.

As interest in health increases around the world, consumer preference for ginseng is on the rise. In particular, Korean ginseng has been recognized worldwide for its excellent quality as a representative special crop in Korea, and has long been used as an important medicinal agent mainly in oriental countries. It has been used and research and development are also active as the market expands. However, the external conditions surrounding the ginseng market have recently changed, such as the expansion of the global ginseng market and intensifying competition, such as the conclusion of the Korea-China FTA with China's accession to the WTO. are doing Accordingly, there is a need to develop a new product with ginseng as a theme to meet the needs of real consumers.

On the other hand, chicken concentrate is a high-protein food from which fat and cholesterol are removed from chicken broth or milk produced by steaming chicken. It helps with replenishment. Chicken concentrate is made up of easily digestible small molecule proteins (anserine, canosarin, etc.) and helps to improve vitality within a short period of time, and is consumed as a health supplement (tonic) in the Greater China region, including China and Taiwan.

Recently, in the Greater China region, the production of chicken concentrate containing chocolate, honey, and sugar to add sweetness and herbal medicines to reduce the characteristic fishy taste and aroma of chicken concentrate is becoming a trend.

Accordingly, the present inventors increased the use of ginseng by grafting Korean ginseng to the preparation of a new chicken concentrate, and has excellent health function promotion effect including human body useful components of ginseng, and contains plant extracts such as ginseng to remove odor and taste. The present invention was completed by studying a method for preparing a chicken concentrate with increased palatability and drinking it conveniently for busy modern people.

Food and Beverage Newspaper (http://www.thinkfood.co.kr/news/articleView.html?idxno=29721)

The technical problem to be achieved by the present invention is to provide a chicken concentrate containing ginseng and a method for producing the same.

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above problems, the present invention provides a ginseng chicken concentrate containing ginseng.

As an embodiment of the present invention, the ginseng may be a wet pulverized product of ginseng separated from Darasu flower extract after being immersed in Darasu flower extract and steam heated under reduced pressure.

As another embodiment of the present invention, the chicken concentrate may further include cornus oil and/or Moringa extract.

In another embodiment of the present invention, the cornus oil extract may be an extract of cornus oil from which seeds have been removed, and the moringa extract may be a leaf extract of moringa.

As another embodiment of the present invention, the cornus oil and the Moringa extract may each independently be extracted with water, ethanol, or a mixture thereof as a solvent, and a reflux extraction method under heating and reduced pressure conditions below the boiling point of the solvent may have been obtained with

The present invention provides a method for preparing a ginseng chicken concentrate comprising the following steps (1) to (4).

(1) a chicken concentrate preparation step comprising the following steps (a) to (d);

(a) a blood-blooding step of immersing the chicken in water to drain blood; (b) a pressure extraction step of heating the chicken under pressure conditions by mixing the chicken with the blood removed; (c) heating and sterilizing the chicken extract obtained in step (b), and performing centrifugation to remove fat and stenosis; and (d) vacuum-concentrating the chicken extract from which the fat and stenosis are removed to prepare a chicken concentrate;

(2) a step of preparing a pulverized ginseng product comprising the following steps (a) to (c);

(a) mixing 100 parts by weight of Darasu flower extract by dry weight and 80 parts by weight of purified water, stirring, and filtering to prepare 30 to 35 brix Darasu flower extract; (b) immersing ginseng in the Darasu flower juice and steam heating under reduced pressure; and (c) separating ginseng and Darasu flower juice, and wet grinding the ginseng;

(3) a step of preparing cornus oil and moringa extract comprising the following steps (i) and (ii);

(i) mixing cornus oil and moringa with a solvent and heating the mixture under reduced pressure to below the boiling point of the solvent; and (ii) removing the vaporized water vapor by reduced pressure to obtain residual cornus oil and moringa extract;

(4) mixing the chicken concentrate, ground ginseng, and cornus oil and moringa extract.

As an embodiment of the present invention, steps (a) to (d) of step (1) may be specifically as follows.

(a) mixing 2 to 3 parts by weight of water to 1 part by weight of chicken to perform a blood-bleeding operation for 5-15 hours; (b) mixing 1 part by weight of chicken minus the blood and 2-4 parts by weight of water and ^{heating under a pressure of 1.2 to 1.8 kgf/cm 2} at a temperature of 100 to 130° C. for 5 to 10 hours to extract under pressure; (c) sterilization is performed by heating the chicken extract obtained in step (b) at 130 to 150° C. for 10 to 30 seconds, followed by centrifugation at 1,000 to 10,000 rpm for 10 to 60 minutes to separate fat and removing the stenosis; and (d) vacuum-concentrating the chicken extract from which the fat and stenosis are removed to prepare a chicken concentrate.

As another embodiment of the present invention, in step (b) of step (2), the pressure is reduced at 80-100° C., the pressure is maintained for 30 minutes, and then the pressure is removed again 5 times at 2 hour intervals for a total of 10 hours. It may be steam heating during the time. On the other hand, the magnitude of the reduced pressure in step (b) may be 0.5 to 1 bar.

As another embodiment of the present invention, in the step (i), 1 part by weight of cornflower oil, 0.5 parts by weight of Moringa, and 30 parts by weight of purified water are mixed to a temperature of 60 to 65° C. under reduced pressure of -0.8 to -0.6 bar. It may be heating for 20 to 24 hours.

As another embodiment of the present invention, step (4) may be to mix 9 to 11 parts by weight of chicken concentrate, 1 part by weight of ground ginseng, and 9 to 15 parts by weight of cornflower oil and moringa extract, preferably 10 parts by weight of chicken concentrate, 1 part by weight of ground ginseng, 10 parts by weight of cornus oil and moringa extract may be mixed.

As another embodiment of the present invention, the production method comprises adding Darasu flower juice separated in step (c) after step (4) so that the sugar content of the final mixture becomes 10 to 20 Brix to the mixture of step (4). It may further include a step, and the sugar content of the final mixture may be preferably 12 to 16 brix.

The present invention uses ginseng to increase the flavor of a chicken concentrate, eliminates the use of processed sugar by using Darasu flower extract as a natural sweetener, and uses a cornflower extract and Moringa extract concentrate to enhance the unique flavor of each plant extract. Chicken concentrate is included in the chicken concentrate, and at the same time, by using the antioxidant and antibacterial activity of these extracts, it is possible to provide a chicken concentrate that is easy to store and distribute and removes off-flavor. We can provide health functional foods that promote healthy metabolism, recover from fatigue and replenish stamina, restore patient health, maintain muscle, and improve vitality in a short period of time.

The present inventors have completed the present invention by intensively researching a method for removing off-flavor and odor of chicken concentrate, increasing its usefulness as a health functional food, and increasing the use of Korean ginseng.

Ginseng (Panax ginseng) of the present invention is a medicinal plant of the Araliaceae family, and preferably refers to Korean ginseng, and includes red ginseng, which is a processed ginseng.

Darasu flower sap of the present invention is a sap that flows when the flower heads of darasu trees are cut. Darasu is a type of palm tree with a fan-shaped mouth, which is a plant of the palm family, also called Palmyra Palm. Darasu is a tree that grows in tropical regions such as India, Burma, and Sri Lanka, and its scientific name is Borassus flabelliformis or Borassus flabellifer. It is rich in polyphenols and various minerals. The present inventors used Darasu flower juice as a natural sweetener and additive so that the unique scent and taste of ginseng could be harmonized with the chicken concentrate.

Specifically, the present inventors grafted ginseng with chicken concentrate to increase the usefulness and palatability of chicken concentrate as a health functional food, at this time, while reducing the fishy smell and taste of chicken, the aroma and taste of chicken concentrate and ginseng Ginseng processed by immersing in Darasu flower extract under reduced pressure conditions to harmonize with steam was used.

On the other hand, the present inventors provide a ginseng chicken concentrate containing cornflower oil and moringa extract in order to reduce rancidity of the fat contained in the chicken concentrate and to reduce the taste and odor caused by stenosis, etc. not filtered in the filtration step. Cornus officianalis (Cornus officianalis) of the present invention is a deciduous tree of the Dogwood family and is mainly distributed in the central and southern regions of Korea. The fruit of cornflower oil is called Chosangsancho, and it has a sour taste and slightly sweet taste, has a unique flavor, and is known to have nerve stabilization, blood pressure lowering action, and antibacterial action. In the present invention, the cornus oil extract may be an extract of flowers, branches, roots, leaves, fruits, etc. of cornus oil, but preferably may be a fruit extract of cornus oil from which seeds have been removed.

Moringa of the present invention is a deciduous broad-leaved tree of the Moringa family, rich in protein and vitamins, and has high nutritional value, medicinally, has pharmacological actions such as hyperglycemia, anti-inflammatory and anticancer, and the flowers of Moringa, Roots, seeds, leaves, and fruits are known to be rich in phytochemicals such as vitamins, flavonoids, and amino acids compared to other plants. In particular, the leaves of moringa are rich in beta-carotene, vitamin C, and calcium, which are used as antioxidants and are effective in healing skin inflammation and skin wounds. In the present invention, the Moringa extract may be an extract of flowers, roots, branches, leaves, etc. of Moringa, but preferably, it may be an extract of Moringa leaves.

The cornus oil and moringa extract can be extracted using a conventional method known in the art for extracting extracts from natural products, that is, using a conventional solvent under conventional temperature and pressure conditions, but in the present invention, water or 50 to 70 % ethanol was used as a solvent and heated to below the boiling point of the solvent and reduced pressure to remove vaporized water vapor by reduced pressure to obtain a residual extract.

The method for obtaining cornus oil and moringa extract in the present invention is as follows:

(i) a preparation step of washing the raw material containing cornus oil and moringa; (ii) mixing the raw material and the solvent and heating the mixture to below the boiling point of the solvent; (iii) depressurizing the inside of the container containing the raw material; (iv) removing the vaporized water vapor under the reduced pressure and obtaining the remaining extract.

In the present invention, the solvent is a general solvent used to obtain a natural product extract, for example, in the present invention, the plant extract is water, an alcohol having 1 to 4 carbon atoms, n-hexane, ethyl acetate, acetone, butyl acetate, 1,3-butylene The extraction may be performed using at least one solvent selected from the group consisting of glycol, methylene chloride, and a mixed solvent thereof, but preferably water, ethanol, or a mixture thereof (50 to 70% ethanol) may be used.

On the other hand, when the solvent of step (ii) is distilled water, the heating is preferably performed at a temperature below the boiling point of the distilled water, and specifically, the temperature in the vessel is 50 to 95 ° C, preferably 60 to 80 ° C. You can do this until you do. Similarly, when the solvent in step (ii) is ethanol, the heating is preferably performed at a temperature below the boiling point of ethanol, and specifically, it may be performed until the temperature in the container reaches 50 to 70 °C. Heating below the boiling point of the solvent used as described above is to prevent destruction of physiologically active substances such as Vit C, and under reduced pressure conditions, water vapor is generated and removed at a temperature below the boiling point of the solvent, and the fragrance of cornus oil and moringa This is to obtain a residual extract with concentrated and physiologically active ingredients.

On the other hand, the reduced pressure in step (iv) is not limited to the size as long as the liquid solvent containing the active ingredient of the raw material is vaporized, but preferably 0.5 to 0.9 Bar, more preferably 0.6 to 0.8 Bar. and may vary depending on the solvent and heating temperature of step (ii).

In addition, the method of extracting the extract is not limited to the method comprising the steps (i) to (v) above, and can be extracted through various methods such as hot water extraction, cold extraction, reflux extraction, ultrasonic extraction, etc. The extraction method comprising steps (i) to (v) of the present invention is a low-temperature hot water extraction method that is heated at a low temperature under reduced pressure conditions. The advantage is that the loss of

The prepared extract may then be filtered or concentrated or dried to remove the solvent, and all of filtration, concentration and drying may be performed, and the filtration, concentration or drying process may be performed several times. For example, the filtration may use a filter paper or a reduced pressure filter, and the concentration may be performed by a vacuum concentrator, and drying may be performed by a spray drying method, a freeze drying method, and the like, but is not limited thereto.

The present invention can apply various transformations and can have various embodiments. Hereinafter, specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

[Example]

1. Preparation of chicken concentrate

1-1. chicken grooming

In order to remove chicken blood and impurities, 1 kg of cleaned chicken was immersed in 2 kg of water at 20° C. for 10 hours to perform bleeding. The chickens from which blood and impurities were sufficiently removed were washed again and separated by cutting each part.

Similarly, 1 kg of chicken by-products such as neck bones, backbones, breast bones, and chop meat were immersed in 2 kg of water at 20° C. for 10 hours to perform bleeding.

1-2. Chicken extract preparation

Pressurized extraction was performed by mixing the trimmed chicken with a solvent. Specifically, the chicken, which had been bled in Example 1-1, was mixed with water and heated at a temperature of 90° C. for 10 minutes to perform a secondary bleed operation. Next, the chicken, which has been completed until the second blood-bleeding operation, and 3 parts by weight of purified water based on 1 part by weight of the chicken are mixed in a pressure cooker and ^{extracted under pressure at a pressure of 1.5 kgf/cm 2} and a temperature of 115° C. for 6 hours to prepare a chicken extract did.

1-3. Sterilization and Preparation of Chicken Concentrate

Sterilization was performed by heating the chicken extract at 140° C. for 15 seconds, followed by centrifugation at 1,000 to 10,000 rpm for 10 to 60 minutes to separate fat from the chicken extract and remove stenosis. The chicken extract from which the fat and stenosis were removed was concentrated in a vacuum concentrator to prepare a chicken concentrate as 3Brix.

2. Processing of ginseng

2-1. Preparation of Darasu Flower Juice

After extracting the flower extract from the Darasu tree and drying it, 80 parts by weight of purified water based on 100 parts by weight of the dry weight of the Darasu flower extract is mixed and passed through a 50 mesh filter while stirring and sterilizing at 105°C for 60 minutes in a negative pressure stirrer. and repeatedly circulated to prepare 35 brix Darasu flower sap.

2-2. Ginseng processing

After immersing ginseng without cutting the brain head in the Darasu flower juice, the steam bath processing is performed in a steam bath pressurizer at 95° C. for 10 hours at 2 hour intervals under reduced pressure (1 bar) for 30 minutes and then removes the decompression. Repeat 5 times.

After steam bath processing was completed, ginseng was separated and wet pulverized with a 50 mesh mesh to prepare a pulverized ginseng product. Darasu flower juice remaining after being used for ginseng processing was separated and used to control the sugar content of the final chicken concentrate.

3. Preparation of cornus oil and moringa extract

Add 0.5 parts by weight of Moringa and 30 parts by weight of purified water based on 1 part by weight of Cornus and Cornus oil to the extraction and dissolution tank, and heat at low temperature (60°C to 65°C) under reduced pressure (-0.6 to -0.8 Bar) for 22 hours to produce Cornus oil and A mixed plant extract of Moringa was obtained.

4. Preparation of Ginseng Chicken Concentrate

4-1. Mixing ratio and sensory evaluation of chicken concentrate and plant extract

The chicken concentrate prepared in Example 1 and the pulverized ginseng prepared in Example 2 were mixed at various mixing ratios (weight ratio), and the sugar content was adjusted by adding Darasu flower juice so that 12 brix when measured with a saccharometer at 30°C.

Chicken Concentrate ginseng powder Cornus Oil and Moringa Extract Preparation Example 1 50 3 30 Preparation 2 50 3 50 Preparation 3 50 3 70 Preparation 4 50 5 30 Preparation 5 50 5 50 Preparation 6 50 5 70 Preparation 7 50 10 30 Preparation 8 50 10 50 Preparation 9 50 10 70

Sensory evaluation was performed according to the mixing ratio of chicken concentrate and plant extract. In order to confirm the sensory quality in the main consumption areas of chicken concentrate, a panel of 12 people working in the food field in Thailand was performed, and the taste, aroma, fishy smell, and overall preference were performed three times on a 5-point scale method. is shown in the table below. In the case of taste, the lower the taste and the better the umami, the higher the value, and the higher the fishy smell, the weaker the fishy flavor. In addition, the overall acceptance was requested to be evaluated considering the harmonious degree of ginseng and chicken concentrate. Overall, each item means that the higher the number, the better the sensory.

taste incense fishy Comprehensive symbol map Preparation Example 1 2.4 3.1 1.2 2.5 Preparation 2 2.8 2.8 2.5 2.6 Preparation 3 3.1 2.7 2.3 2.6 Preparation 4 2.8 4.3 4.0 3.2 Preparation 5 4.1 4.8 4.1 4.2 Preparation 6 4.0 4.5 4.0 4.0 Preparation 7 3.1 1.2 3.8 2.8 Preparation 8 3.6 1.7 4.1 2.6 Preparation 9 3.2 1.8 4.3 3.0

4-2. Comparison and sensory evaluation of low-temperature hot water extracts and hot water extracts

In Example 3, the present inventors removed by generating water vapor at a low temperature by heating to 60-65° C. under reduced pressure to extract nutrients and fragrance of plants (cornus oil and moringa) with high density, and eluted in a solvent. Linga extract was used. Therefore, the sensory evaluation was performed by mixing the plant extract by the low temperature hot water extraction method and the plant extract by the general hot water extraction method (heating temperature of 100° C. or higher) into the chicken concentrate, respectively. In this case, the mixing ratio is according to Preparation Example 5 showing the highest degree of preference in Example 1. The sensory evaluation was conducted for the same panel as the panel of Example 4-1, and the evaluation of flavor and taste was requested focusing on the harmony of the aromas of ginseng, chicken concentrate, moringa, and cornus oil.

As a result, the difference in taste according to the extraction method did not show a significant difference, but when the extract obtained by the low-temperature hot water extraction method was added, the aroma of moringa and cornus oil was strong, and it was evaluated that it harmonized better with the aroma of ginseng.

As described above in detail a specific part of the content of the present invention, for those of ordinary skill in the art, it is clear that this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby. something to do. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

A method for preparing ginseng chicken concentrate comprising the following steps (1) to (4):
(1) a chicken concentrate preparation step comprising the following steps (a) to (d);
(a) a blood-blooding step of immersing the chicken in water to drain blood;
(b) a pressure extraction step of heating the chicken under pressure conditions by mixing the chicken with the blood removed;
(c) heating and sterilizing the chicken extract obtained in step (b), and performing centrifugation to remove fat and stenosis; and
(d) vacuum-concentrating the chicken extract from which the fat and stenosis are removed to prepare a chicken concentrate;
(2) a step of preparing a pulverized ginseng product comprising the following steps (a) to (c);
(a) mixing 100 parts by weight of Darasu flower extract by dry weight and 80 parts by weight of purified water, stirring, and filtering to prepare 30 to 35 brix Darasu flower extract;
(b) immersing ginseng in the Darasu flower juice and steam heating under reduced pressure; and
(c) separating ginseng and Darasu flower juice and wet grinding ginseng;
(3) a step of preparing cornus oil and moringa extract comprising the following steps (i) and (ii);
(i) mixing cornus oil and moringa with a solvent and heating the mixture under reduced pressure to below the boiling point of the solvent; and
(ii) obtaining an extract remaining after removing the vaporized water vapor by reduced pressure;
(4) mixing the chicken concentrate, ground ginseng, and cornus oil and moringa extract.
According to claim 1,
The step (1) is a method for producing ginseng chicken concentrate, characterized in that it comprises the following steps (a) to (d):
(a) mixing 2 to 3 parts by weight of water to 1 part by weight of chicken to perform a blood-bleeding operation for 5-15 hours;
(b) mixing 1 part by weight of chicken minus the blood and 2-4 parts by weight of water and ^{heating under a pressure of 1.2 to 1.8 kgf/cm 2} at a temperature of 100 to 130° C. for 5 to 10 hours to extract under pressure;
(c) sterilization is performed by heating the chicken extract obtained in step (b) at 130 to 150° C. for 10 to 30 seconds, followed by centrifugation at 1,000 to 10,000 rpm for 10 to 60 minutes to separate fat and removing the stenosis;
(d) preparing a chicken concentrate by vacuum-concentrating the chicken extract from which the fat and stenosis are removed.
According to claim 1,
Step (b) of step (2) is characterized in that the pressure is reduced at 80-100° C., the pressure is maintained for 30 minutes, and then the pressure is removed again 5 times at an interval of 2 hours, followed by steam heating for a total of 10 hours. , Method for preparing ginseng chicken concentrate.
According to claim 1,
The size of the reduced pressure in step (b) is 1 ~ 0.5 bar, ginseng chicken concentrate production method, characterized in that.
According to claim 1,
The solvent of step (i) is water, ethanol, or a mixture thereof, characterized in that the ginseng chicken concentrate production method.
According to claim 1,
In the step (i), 1 part by weight of cornflower oil, 0.5 parts by weight of Moringa, and 30 parts by weight of purified water are mixed and heated at a temperature of 60 to 65° C. for 20 to 24 hours under a reduced pressure condition of -0.8 to -0.6 bar. A method for producing a ginseng chicken concentrate.
According to claim 1,
In step (4), 9 to 11 parts by weight of chicken concentrate, 1 part by weight of ground ginseng, and 9 to 15 parts by weight of cornflower oil and moringa extract are mixed, ginseng chicken concentrate production method.
According to claim 1,
The manufacturing method further comprises the step of adding, after step (4), the darasu flower juice separated in step (c) to the mixture of step (4) so that the sugar content of the final mixture becomes 10 to 20 Brix A method for producing ginseng chicken concentrate.
A ginseng chicken concentrate prepared by the method of any one of claims 1 to 8.