KR20220008513A - Bomal Extract and Manufacturing Method thereof - Google Patents

Abstract

An embodiment of the present invention relates to a bomal (animal with a spiral-shaped shell) extract that removes a peculiar smell of bomal that can reduce a texture or flavor while preserving a unique active ingredient of the bomal, and allows excellent texture, flavor, and pharmacological action to be realized by adding specific natural ingredients that can enhance a pharmacological effect in harmony with bomal; and a manufacturing method thereof. The manufacturing method comprises: a step of making a first bomal extract; a step of drying; a step of roasting; and a step of completing a final bomal extract.

Description

Bomal extract and manufacturing method thereof

The present invention relates to a bomal extract and a method for producing the same, and more particularly, it removes the peculiar odor of bomal that can reduce the texture or flavor while preserving the unique active ingredient of bomal, and also improves the pharmacological effect in harmony with the bomal. It relates to a bomal extract as a health food and a method for producing the same, which can improve texture, flavor and pharmacological action by adding specific natural ingredients that can be used.

In general, Bomal means 'godung' in the dialect of the Jeju Island region, and in Chinese characters it is called Na (螺, ban) or Nasa (螺旅). It is a generic term for mollusks belonging to gastropods, and in a narrow sense, it refers to animals with a spiral-shaped shell with a twisted shell, such as conch and conch conch among gastropods. Conch is known as a food for hangover, detoxification, liver and stomach.

However, the unique miscellaneous odor (this is an odor that is very offensive to the human sense of smell, and the element that emits the odor is also offensive to the taste buds) may reduce the texture or flavor of the bomal extract, which is good for health.

Therefore, it removes odors unique to bomal, and improves texture, flavor, and healthful active ingredients, while preserving bomal extract's unique active ingredients, eliminating odors unique to bomal that can reduce texture and flavor. In addition, it is necessary to enhance the pharmacological effect as much as possible in harmony with Bomal.

Patent Publication No. 10-2004-0091418 (October 28, 2004)

The present invention was created to meet the above-mentioned needs, and its purpose is to remove odors peculiar to bomal that can reduce the texture or flavor while preserving the unique active ingredients of bomal, and to enhance the pharmacological effect in harmony with bomal. It is to provide a bomal extract and a method for manufacturing the same, allowing to implement excellent texture, flavor and pharmacological action by adding specific natural ingredients that can be used.

In order to achieve the above object, in the method for preparing bomal extract according to an aspect of the present invention, (a) mix the water and the washed mulberry in a ratio by weight of 2:1 to 3:2, and cook on high heat for about 5 hours. Boiling for about 13 hours on low heat and about 13 hours in boiling water, then removing the koji mala to make the first bomal extract; (b) drying the thistle root, windbreak root, and wild mulberry root in sunlight for about 2 days or in a dryer for about 2 hours; (c) mixing the dried thistle root, windbreak root, and wild mulberry root dried in step (b) with the dried fruit extract in step (a) and frying it over low heat for about 2 hours; and (d) 9 to 11 parts by weight of the roasted soybean paste produced in step (c), 4.5 to 5.5 parts by weight of roasted thistle root, and roasted based on 18 to 22 parts by weight of the primary bomal extract prepared in step (a). Add 2.7 to 3.3 parts by weight of windbreak root and 4.5 to 5.5 parts by weight of roasted wild mulberry root, add 9 to 11 parts by weight of sancheongmok, and boil for about 5 hours on high heat and about 13 hours on low heat, and then boil over hot water for ingredients and impurities Completing the final bomal extract by picking up; may include.

In addition, in order to achieve the above object, according to another aspect of the present invention, it is possible to provide a Bomal extract prepared by the method for producing the Bomal extract.

As described above, according to the present invention, according to the present invention, while retaining the unique active ingredient of Bomal, it removes the peculiar odor of Bomal, which can reduce the texture or flavor, and adds a specific natural material that harmonizes well with the Bomal, thereby providing a pharmacological effect as a health food. In addition to enhancing the effect, it has the effect of maximizing the texture and flavor of the bomal extract.

1 is a flowchart for explaining a method of manufacturing a bomal extract according to an embodiment of the present invention.

Hereinafter, a bomal extract and a manufacturing method thereof according to an exemplary embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart for explaining a method of manufacturing a bomal extract according to an exemplary embodiment of the present invention.

As shown in FIG. 1 , the method for producing a bomal extract according to an embodiment of the present invention includes a primary bomal extract preparation step (S11), a root material drying step (S13), a root material roasting step (S15), and a final It may include a completion step (S17) of the bomal extract.

1st bomal extract manufacturing step (S11)

In the first step of preparing the extract (S11), after washing the shellfish (bomal containing the shell) with water and washing it secondarily with coarse salt water to remove foreign substances attached to the shell, the ratio by weight of water and the washed shellfish 2:1 to 3:2, boil on high heat for about 5 hours and on low heat for about 13 hours.

The primary bomal extract prepared in step S11 alone is very beneficial to drink as a health food for liver detoxification, etc., but as it is, the texture or flavor of the primary bomal extract is very offensive to the sense of smell depending on the person due to the unique miscellaneous odor of the bomal extract. In many cases, it is very difficult to drink because the smell or the element that emits the smell is offensive to the taste.

Therefore, according to an embodiment of the present invention, through the additional process of steps S13 to S17 described below, it removes the peculiar odor of bomal that can reduce the texture or flavor while preserving the unique active ingredient of bomal, and harmonizes well with bomal. By adding specific natural ingredients, it not only enhances the pharmacological effect as a health food, but also maximizes the texture and flavor of bomal extract.

For reference, 'Bomal' means 'sea beating' in the Jeju language. Bomal, which can be easily found on the beaches of clean Jeju Island, has been a great ingredient for the people of Jeju since ancient times. The taste is the best in summer of the year, and in Jeju Island, godong is mainly eaten in soup or porridge. It has a clean and light taste, and is a nutritious food rich in protein and minerals.

There are various types of bomal in Jeju Island as follows, and different kinds of bomal inhabit depending on the perspective of the sea field and have different tastes and shapes. it is preferable

1) Broiled trout fish: It has the lowest taste and is caught the most. The texture is soft and the taste is sweet.

2) Mundagibomal (Eyed eyeball, Mundadakji, Mundadari): Green moss is attached to the shell. The flesh is slightly bitter, so it is also called 'Yakbomal'.

3) Maukbomal (hole chestnut conch): The shell is dark black-brown, and the surface is smooth and has a spiral shape. The flesh is slightly sweet and savory.

4) Maeongyi (Periwinkle, pine cone): The conch-shaped shell is bumpy and is mainly grayish-brown or pinkish in color. The flesh has a bitter and spicy taste.

5) Suduribomal (top conch): It has a conical shape and the shell is mainly pink. It has the best taste and is the ingredient of Bomal soup, Bomal Kalguksu, and Bomal porridge.

Bomal, which mainly feeds on small algae, is attached to rocks and can be easily collected without special tools. If you go out to the sea at low tide, you can easily catch it.

Since Jeju bomal is rich in protein, it has been a food ingredient to supplement the lack of animal protein in coastal villages on Jeju Island since ancient times. Arginine contained in Bomal is one of the semi-essential amino acids (protein basic unit) constituting proteins. Arginine can be synthesized in the body in adults, but the amount is very small. The amount of arginine contained in bomal is higher than that of eel and beef. Arginine promotes growth hormone secretion, enhances growth/immune response, reduces accumulated body fat, strengthens metabolism, strengthens muscle tissue, prevents kidney disease, treats erectile dysfunction, produces nitric oxide (NO), and nitric oxide helps to expand blood vessels. Substance -> vasodilation -> smooth supply of oxygen in the body -> removal of toxins such as ammonia -> When blood flows smoothly in the body, it has the function of recovering from fatigue and relieving hangover.

Bomal also contains abundant minerals such as calcium and iron. Bomal grown by eating only seaweed from clean areas is rich in minerals. Minerals make up only 4% of our body, but they are not produced in the body, so we have to get them through food. One of the five essential nutrients, it helps other essential nutrients work properly. In other words, without minerals, it means that even if the rest of the nutrients are ingested, the effect will not be displayed properly.

The liver is the largest internal organ in our body. When the liver, a very important body organ that is responsible for most of the metabolic functions essential for maintaining body functions, such as metabolism and storage of nutrients, and immune system management, deteriorates, symptoms such as fatigue, lethargy, unexplained muscle pain, and decreased vision can be seen. Bomal, a food high in protein and minerals, promotes the regeneration of liver cells.

Root material drying step (S13)

In the root material drying step (S13), thistle root, windbreak root, and wild mulberry root are prepared as root plant materials that go well with bomal in terms of health and pharmacological action (especially liver detoxification, etc.) Then, the prepared thistle root, windbreak root, and wild mulberry root are trimmed (washed and/or cut if necessary) and dried in sunlight for about 2 days or in a dryer for about 2 hours.

Thistle is a grass that can be seen very commonly in mountains and fields across the country. It can live for many years rather than just one year, and it is distributed in China, Taiwan, Japan, Russia, etc. around the world. Thistle flower blooms in purple or red from June, young shoots are eaten as a vegetable, and mature roots are used for medicinal purposes. Milk thistle has a good effect on high blood pressure, and when you take it, it has the effect of lowering blood pressure, which helps to manage high blood pressure. It is known that drinking milk thistle extract is beneficial to stamina, and stamina can activate the body to reduce fatigue and give you fundamental strength to live a lively day. If you take milk thistle, it will release the blood clots that block blood circulation and help the blood flow smoothly. Malignant tumors such as bruises and boils can also be improved by cleaning the eohyeol. In particular, the polyvonoid component contained in thistle root can protect liver cells from fatty liver and alcoholic liver poisoning caused by various types of drinking. The active ingredients of thistle root can be very helpful for those who suffer from chronic fatigue and those who drink frequently. In addition, thistle root is said to help stop bleeding that is released in various parts of the body, such as hematemesis, nosebleeds, and gestational bleeding.

Windbreak root, called liberation wind or buksa ginseng in oriental medicine, is harvested and dried in autumn to use. The taste is sweet and bitter, and the nature is cool. It nourishes yin (陰), purifies waste (肺气), removes walls, and stops seawater. It is effective for symptoms such as dry cough consecutively due to lung heat, seawater and dry cough due to yin-heo, and bloody cough in severe cases. It is also used for acute and chronic bronchitis and pulmonary tuberculosis.

Windbreak root contains coumarin compounds such as psoralen, bergapten, xanthotoxin, imperatorin, marmesin, and scopoletin, which have a unique scent, and (9Z)-1, which has an antibacterial effect. , organic compounds such as 9-heptadecadiene-4,6-diyne-3,8,11-triol and (10E)-1,10-heptadecadiene-4,6-diyne-3,8,9-triol, glehlinosides A, As it contains lignan components such as B and C, these components can harmonize well with the active ingredients of Bomal and weaken the peculiar odor of Bomal. In addition, fatty acids such as petroselinic acid, palmitic acid, linoleic acid, and petrosellidic acid are contained. Efficacy of antitussive, expectorant, immunomodulatory, anti-mutagenic, antipyretic, sedative, and analgesic was confirmed.

Mulberry root or root bark (sangbaekpi) can be used for wild mulberry root. Mulberry root or Sangbaekpi is said to be good for diabetes in Donguibogam, beneficial to the five organs (liver, heart, lung, kidney), and makes you forget hunger if you eat it for a long time. Mulberry is widely used in the treatment of high blood pressure or hypotension because of its excellent blood pressure control effect. It is known for its effects such as promoting diuresis, strengthening lung function, improving indigestion/constipation, relieving pain, and hemostasis.

Root material stir-fry step (S15)

In the root material stir-frying step (S15), the dried thistle root, windbreak root, and wild mulberry root dried in step S13 are mixed and roasted over low heat for about 2 hours.

By sterilizing the dried thistle root, windbreak root, and wild mulberry root through the roasting process of step S15, the pharmacological efficacy is increased, and by roasting them together with the dried mulberry extract obtained in step S11, the final bomal extract is prepared in step S17. It is possible to remove the peculiar smell of bomal while increasing the pharmacological effect of the material.

Final Bomal Extract Completion Step (S17)

In the final Bomal extract completion step (S17), with respect to 18 to 22 parts by weight (20L) of the primary Bomal extract prepared in Step S11, 9 to 11 parts by weight (10 kg) of roasted sagebrush, which is the result of step S15, and 4.5 to roasted thistle root Add 5.5 parts by weight (5 kg), 2.7 to 3.3 parts by weight (3 kg) of roasted windbreak root, and 4.5 to 5.5 parts by weight (5 kg) of roasted wild mulberry root, and add 9 to 11 parts by weight (10 kg) of Sancheongmok (10 kg) After boiling for about 5 hours in a pot and about 13 hours on low heat, take out the ingredients and impurities to complete the final bomal extract.

For example, with respect to 20L of the primary bomal extract of step S11, 10 kg of roasted mulberry extract of step S15, 5 kg of roasted thistle root, 3 kg of roasted mulberry root, and 5 kg of roasted wild mulberry root are added, and 10 kg of sancheong tree is added to it and heated on high heat. After boiling for about 5 hours and for about 13 hours on low heat, take out the ingredients and impurities to complete the final bomal extract.

The final bomal extract of step S17 prepared through the above-described steps S11 to S17 is

It preserves Bomal's unique active ingredients and removes odors unique to Bomal that can reduce texture and flavor, while preserving Bomal's unique active ingredients, while improving texture and flavor, and using specific natural ingredients that match Bomal in a specific way. In addition, it can be combined with Bomal to enhance the pharmacological effect.

On the other hand, in the above-described embodiment, although the bellows is used in steps S11, S15, and S17, it is not limited thereto, and for example, in the step S11, the bellows is used, and in steps S15 and S17, the shell is removed and the intestines and the intestines are removed. Meat can be used together.

In addition, in season from May to August, fresh sage can be used, and in other seasons, frozen saffron can be thawed and used. On the other hand, it is possible to use a mixture of biological and frozen pellets in a certain ratio.

In this embodiment, the bomal used as the main material of the bomal extract can be used by mixing frozen bomal and living bomal in a certain ratio. The characteristic weakness, taste, and flavor may be weakened. That is, it is very important to capture the peculiar fishy taste of bomal in order to use bomal as the main ingredient of bomal extract. As a result of numerous tests, in this embodiment, frozen bomal is mixed in a ratio of about 5:5 to 7:3. By using it, it was possible to enhance the weakness, taste and flavor of the bomal while catching the fishy taste.

The above description is merely illustrative of the technical spirit of the present invention, and various modifications and variations will be possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

S11: 1st step of preparing bomal extract
S13: Root material drying step
S15: Stir-frying the root material
S17: Final Vermal Extract Completion Stage

Claims (3)

(a) mixing the water and the washed mulberry in a ratio by weight of 2:1 to 3:2, boiling and boiling, and then removing the mulberry to make a primary bomal extract;
(b) drying the thistle root, windbreak root, and wild mulberry root;
(c) stir-frying the dried thistle root, windbreak root, and wild mulberry root dried in step (b) with the dried fruit extract from step (a); and
(d) 9 to 11 parts by weight of roasted sagebrush, 4.5 to 5.5 parts by weight of roasted thistle root, roasted windbreak, the result of step (c) with respect to 18 to 22 parts by weight of the primary bomal extract prepared in step (a) 2.7 to 3.3 parts by weight of the root, and 4.5 to 5.5 parts by weight of the roasted mulberry root, add 9 to 11 parts by weight of sancheongmok, boil it, and then remove the ingredients and impurities to complete the final bomal extract;
Bomal extract manufacturing method comprising a. The method of claim 1,
The step (a) boils for 5 hours on high heat and 13 hours on low heat, the step (b) is dried in sunlight for 2 days or in a dryer for 2 hours, the step (c) is roasted for 2 hours at low heat, the step ( d) boil for 5 hours on high heat and 13 hours on low heat A Bomal extract produced by the method for producing the Bomal extract of any one of claims 1 and 2.

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