KR20240080473A - Oriental herb seasoning manufacturing method for traditional chicken meat boiled in water by using medicinal heral plants and the method of the same - Google Patents

Abstract

The method for manufacturing traditional herbal seasoning for boiled chicken using medicinal plants according to the present invention,
a) Preparing 40 to 60% by weight of Astragalus, 20 to 40% by weight of Baekchul, and 10 to 30% by weight of dermis based on the total weight as a mixed medicinal plant for traditional herbal seasoning for boiled chicken;
b) removing impurities from the prepared raw materials and cutting the raw materials into appropriate sizes through a selection and washing process;
c) extracting the cut raw materials at normal pressure or pressure at a temperature of 90 to 150°C;
d) Concentrating the extract under reduced pressure to 30-80°Bx and then spray-drying it to powder it;
e) Drying the powdered extract at a temperature of 40-60°C for 9-15 hours to formulate it into a spray-dried powder.

Description

Oriental herb seasoning manufacturing method for traditional chicken meat boiled in water by using medicinal heral plants and the method of the same}

The present invention relates to a traditional herbal seasoning for boiled chicken, and in particular, to a method for manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants.

In general, medicinal plants are plants that have medicinal properties and physiological activities among the plants around us. In modern times, parts such as stems, leaves, flowers, and roots are useful to humans as food and herbal medicine. It is a general term for and has had a close relationship with human life since ancient times, regardless of East or West. These medicinal plants are used to relieve symptoms and treat various diseases such as allergies, chronic pain, hyperlipidemia, cancer, arthritis, and heart disease.

These medicinal plants are generally used as herbal medicine in the form of a decoction, which usually refers to a drug in which medicinal ingredients and purified water are mixed in a container and then heated to release the medicinal ingredients. It can be viewed as a type of hot water extract, and there have been limitations in using this kind of decoction as a general health supplement other than being used as an herbal medicine for the purpose of treating diseases by obtaining a prescription from an oriental medicine doctor.

Therefore, although the above-mentioned medicinal plants are traditionally known to have health-promoting effects, it has become difficult for the general public to easily consume them.

In particular, there was an inherent difficulty in going beyond health supplements because the taste of food due to the use of medicinal plants was not taken into consideration. Most of the medicinal plants added were of one type, and even when mixed, they were only focused on health promotion or health supplements. It was merely a form with additional grains that were said to be effective, and there was a problem in that the efficacy of the medicinal plants was destroyed or reduced during the process.

As a conventional technology to solve this problem and popularize medicinal plants, health supplements that can be consumed in the form of extract or powder by drying the extract have been released. However, this type of health supplement had disadvantages such as the burden of having to take it separately and the unique smell of medicinal plants, and a way to popularize it more easily by adding the above medicinal plants to food rather than in the form of a separate health supplement is being sought.

Food ingredients edible by humans include plants, land animals, marine products, and edible microorganisms, and the most abundant resource among these is obtained from plants. As a food source, various grains and pulses dominate and have played the biggest role in maintaining and sustaining human life.

In particular, in terms of production and sustainability, there is no other food material that can match the strengths of plants, and plants can produce various types of resources using only solar energy, air, water, and soil.

Recently, various medicinal plants that are effective in promoting health have become the subject of great interest as it has been scientifically proven that the special ingredients contained in these plants and animals play a positive role in maintaining the health of the human body, rather than their value as food.

There are approximately 400,000 species of plants native to Korea, and it is estimated that approximately one-third of them have the potential for various medicinal purposes, and 3,140 of these 5,300 native species are classified as medicinal crops.

Meanwhile, health food is something that cannot be missed on the dog days of summer, and among them, the representative health food enjoyed by people of all ages is definitely samgyetang. Recently, the main ingredient of samgyetang is often replaced with 'fried chicken' because chicken is thought to be the key, but the reason samgyetang has become a representative Boknal food is thanks to the combination of various ingredients that are often used in oriental medicine.

Chicken, which is easily digestible and has a high protein content, is perfect as a health food on dog days as it can replenish stamina lost due to the heat. It also contains a large amount of essential fatty acids, among which linolenic acid helps lower blood cholesterol.

Ginseng, which is used in samgyetang, is Korea's representative medicinal plant and an herbal medicine that has been used for thousands of years. It is effective in improving immunity, recovering from fatigue, anti-oxidation, and relieving stress. Astragalus, an herbal medicine that is best suited to summer when sweating a lot, promotes energy. Boha is a representative herbal medicine and has been mainly prescribed since ancient times when sweating continues in hot weather.

Unlike the traditional samgyetang in the past that added herbal medicine to boost energy, the current samgyetang does not function as a health food, and although functional samgyetang has a long history, the product is not developed or popularized.

In addition, recently, there is a trend to supplement the protein deficiency with chicken and duck, and Samgyetang is a food made by boiling chicken with high protein content to replenish stamina with nutrients through medicinal ingredients, but now the method has been corrupted and the focus is on chicken. It is deteriorating into a form that only focuses on appearance and the addition of ginseng.

In addition, in recent years, many people consume samgyetang to supplement the protein they lack with chicken and duck, so the nutritional function of traditional medicinal plants is being lost.

Republic of Korea Patent Publication No. 10-2012-0070727 (July 2, 2012) Republic of Korea Patent Publication No. 10-1250440 (April 8, 2013)

The present invention was developed in consideration of the problems of the prior art described above, and the purpose of the present invention is to provide a method for producing an herbal seasoning for traditional boiled chicken using medicinal plants that can be used as a seasoning for traditional boiled chicken.

Another object of the present invention is to provide a method for manufacturing traditional herbal seasoning for boiled chicken using medicinal plants, which not only reduces the risk of various chronic diseases, but also improves health by providing nutrients necessary for the body, and helps popularize medicinal plants. There is something to do.

Another object of the present invention is to manufacture a traditional herbal seasoning for boiled chicken using medicinal plants that can be more conveniently used as a seasoning for cooking food without the inconvenience of consuming separate beverages or extracts containing ingredients of medicinal plants. The goal is to provide a method.

In order to achieve the purpose of the present invention described above,

a) Preparing 40 to 60% by weight of Astragalus, 20 to 40% by weight of Baekchul, and 10 to 30% by weight of dermis based on the total weight as a mixed medicinal plant for traditional herbal seasoning for boiled chicken;

b) removing impurities from the prepared raw materials and cutting the raw materials into appropriate sizes through a selection and washing process;

c) extracting the cut raw materials at normal pressure or pressure at a temperature of 90 to 150°C;

d) Concentrating the extract under reduced pressure to 30-80°Bx and then spray-drying it to powder it;

e) A method for manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants is provided, which includes the step of drying the powdered extract at a temperature of 40-60°C for 9-15 hours and formulating it into a spray-dried powder form.

Meanwhile, in order to achieve the purpose of the present invention described above,

a) Preparing 10 to 30% by weight of Siho, 20 to 40% by weight of Peony, 10 to 30% by weight of Gold, and 20 to 40% by weight of Sansa based on the total weight as mixed medicinal plants for traditional herbal seasoning for boiled chicken;

b) removing contaminants from the prepared raw materials and cutting the raw materials into appropriate sizes through a washing process of sifting and washing with water;

c) extracting the cut raw materials at normal pressure or pressure at a temperature of 90 to 150°C;

d) Concentrating the extract under reduced pressure to 30-80°Bx and adding dextrin as an excipient to the extract;

e) A method for manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants is provided, which includes the step of drying the powdered extract at a temperature of 40-60°C for 9-15 hours and formulating it into a spray-dried powder form.

Meanwhile, in order to achieve the purpose of the present invention described above,

a) Preparing 20 to 40% by weight of Sanzoin, 15 to 35% by weight of Rehmannia glutinosa, 15 to 35% by weight of Angelica root, and 10 to 30% by weight of turmeric based on the total weight as mixed medicinal plants for traditional herbal seasoning for boiled chicken;

b Step of removing impurities from the prepared raw materials and cutting the raw materials into appropriate sizes through a washing process of sifting and washing with water;

c) extracting the cut raw materials at normal pressure or pressure at a temperature of 90 to 150°C;

d) Concentrating the extract under reduced pressure to 30-80°Bx and adding glucose to the extract as an excipient;

e) A method for manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants is provided, which includes the step of drying the powdered extract at a temperature of 40-60°C for 9-15 hours and formulating it into a granular powder form.

According to the method for manufacturing traditional herbal seasoning for boiled chicken using the medicinal plants of the present invention as described above, the following effects are achieved.

First, the powdered mixed medicinal plants are individually packaged in sticks and can be used as a seasoning for traditional boiled chicken.

Second, when you consume boiled chicken, which is a health food, you can conveniently obtain the health-promoting effects of medicinal plants, which not only reduces the risk of various chronic diseases, but also improves health by providing the nutrients necessary for the body, helping to popularize medicinal plants. can be given.

Third, it has the advantage of being able to be used as a seasoning for cooking foods more conveniently without the inconvenience of having to consume separate beverages or extracts containing ingredients of medicinal plants.

Figure 1 is a process flow chart of a method for manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants according to an embodiment of the present invention;
Figure 2 is a photograph showing the traditional herbal seasoning for boiled chicken in powder form prepared by the present invention;
Figure 3 is a photograph showing the state in which the traditional herbal seasoning for boiled chicken in powder form prepared by the present invention is packaged in a stick.

Hereinafter, a method for manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants according to a preferred embodiment of the present invention will be described in detail.

The terms or words used below should not be construed limited to their usual or dictionary meanings, and based on the principle that an inventor can appropriately define the concept of a term in order to explain his or her invention in the best way, It should be interpreted with meaning and concept consistent with the technical idea of the present invention.

The present invention is a mixture of various medicinal plants, extracted and formulated, and the composition of the mixed medicinal plants includes Astragalus membranaceus BNUGE, Atractylodes macrocephala KOIDZ, Aurantii bobilis Pericarpium, and Shiho ( Bupleurum falcatum LINNE, Paeonia lactiflora RALL, Scutellaria baicalensis GEORGE, Crataegus pinnatifida BUNGE, Zizyphus jujuba MILL, Rehmannia glutinosa LIBOSCH, Angelica sinensis DIELS, Curcuma A total of 11 medicinal plants, including longa LINNE, are used.

Astragalus is a perennial herb belonging to the legume family (-family Fabaceae) with long, thin roots that are cone-shaped, spherical, or club-shaped, and contain ingredients such as colloid, mucilage, starch, sucrose, glucose, fiber, and vitamin B. Its nature is slightly warm, non-poisonous, and sweet, and it mainly acts on the nasal passages and menopause, as well as the nerves, colonic meridians, and trichoceles. The efficacy of Astragalus includes improving the body's vitality, relieving the body's digestive tract, clearing the body of water, clearing away toxins from the body, etc.

Baekchul is the root of Atractylodes japonica, a perennial plant belonging to the Asteraceae family, and contains volatile essential oil, vitamin A, and vitamin D. It has a warm nature and a slightly fragrant, non-poisonous taste. It tastes sweet with a slightly bitter taste, and mainly acts on the spleen and stomach meridians. Its efficacy is that it helps the weakened digestive function, revitalizes it, dries up excess moisture that weighs down the body, and allows urine to be excreted well. It also prevents the skin from becoming weak and sweating and has the effect of stabilizing the placenta and fetus. In addition, it treats symptoms of spleen weakness such as swollen or cold extremities, bluish complexion, lack of appetite or energy, and sweating even when standing still. Especially in children, symptoms such as loss of appetite, physical weakness, and self-hating after illness are treated. It is an important herbal medicine that must be used when present.

Dermis refers to the peel of tangerine, a mature fruit of the tangerine tree. It contains volatile essential oil, hesperidin (flavone glycoside), citric acid, vitamin B1, etc. It is warm in nature, non-toxic, and has a spicy and bitter taste. It mainly acts on the spleen and menopause, but also on the liver and stomach. It has effects such as drying the body and controlling humidity.

The dermis is used to treat symptoms of nasogastric gas such as flatulence, loss of appetite, nausea, and vomiting that appear in indigestion. When abdominal distension or abdominal pain is severe, a mixture of Changchang (瘡朮) and Hubak (厚朴) is used, for example, Pyeongwisan (平胃散). In addition, it is also used for coughs with a lot of phlegm. For damp phlegm symptoms where a lot of thick white phlegm is produced and the chest and abdomen are not comfortable, mix gihwadam (理氣化痰) with the dermis and banha (半夏) to control moisture hwadam (燥濕化痰). ), and when used for bronchitis or upper respiratory tractitis, it removes phlegm and expands the airways, making breathing easier.

Sihoran, a perennial plant belonging to the umbel family (傘形科 Apiaceae), grows wild throughout Korea and is also distributed in Japan, China, Manchuria, Mongolia, the Caucasus, and Siberia. In Oriental medicine, the root is called Sihoran and is used to treat malaria, jaundice, and headaches. , It is used to relieve colds, high fever, pain, and excitement, and to strengthen the liver.

Paeonia refers to the root of Paeonia obovata, a perennial herb belonging to the peony family (Paeoniaceae). It contains benzoic acid, resin, glucose, asparagine, starch, etc., has a mild cold taste, is not poisonous, and has a slightly spicy taste. Tao has a sour taste. It mainly acts on the meridians of the liver and spleen, and is mainly effective in relieving interstitial pain and purifying blood.

Gold refers to a perennial herb belonging to the Lamiaceae family. It is used for edible, industrial, wheat sources, ornamental purposes, etc., and is used as a cleansing heat and moisturizer, deadening and detoxifying, ophthalmitis, gastritis, enteritis, cough, etc., and as an anti-inflammatory agent. ·Used as a decongestant, fever reducer, and stomach laxative.

Crataegus refers to a medicine made by drying the ripe fruits of Crataegus pinnatifida Bunge var. typica Schneider and other plants of the same family. This medicine has a unique odor, a slightly sour and sweet taste, and a slightly warm nature. It warms the stomach and promotes digestion. It is effective when you get sick after eating meat and is used for abdominal pain, vomiting, diarrhea, hyperacidity, chronic enteritis, etc. In addition, it acts on blood powder to help blood flow and eliminate stagnant blood, and its pharmacological effects have been reported to strengthen the heart, improve blood circulation, and lower blood pressure.

Sanjoin refers to a medicinal herb made from the seeds of Zizyphus jujuba Miller, a member of the buckthorn family. It has a mild oily smell, a sweet and sour taste, and is not biased to one side but is flat in nature. It is used for nervousness, insomnia, forgetfulness, and cold sweats. It also strengthens the stomach and is effective in treating anemia, and its pharmacological effects are reported to be sedative, hypnotic, lowering blood pressure, analgesic, lowering body temperature, antioxidant, enhancing immunity, stimulating the uterus, and suppressing edema in burns.

Raw Rehmannia glutinosa refers to the root of Rehmannia glutinosa, a perennial herb of the dicotyledonous plant order Hyunsam family. It is a medicinal herb that purifies consonant sound, living blood, clearing heat, clearing yang blood, producing live blood, eliminating dead fish, and killing insects.

Angelica root refers to the root of Angelica root, an herbal medicine belonging to the Apiaceae family. It contains essential oil, uterine stimulating ingredients, sugar, vitamin E, etc., and is warm in nature, non-toxic, and has a sour taste. It tastes sweet but has a slightly bitter taste. It has effects such as blood replenishment, blood circulation pain, and lubrication. It is especially a main medicine in gynecology, and is mainly used to regulate menstruation. In addition, it is effective for menstrual pain, amenorrhea, and menstrual irregularities, and Angelica root is effective in replenishing and soothing blood for symptoms of cardiac and blood deficiency such as palpitations, forgetfulness, insomnia, and mental anxiety. When your body looks dry and haggard, use angelica root to nourish the yang blood and liver. When you feel dizzy, your eyes are healed, your ears are ringing, or you have muscle cramps, you can use angelica root to nourish the yang blood and liver. It is used for blood stagnation and is effective in treating internal bleeding, blood flow stagnation, swelling, and pain caused by trauma such as bruises or sprains or vascular disease by improving blood circulation and providing pain relief. It is also suitable for abdominal pain caused by stagnation of energy and blood due to hunger.

Turmeric is a plant belonging to the ginger family and refers to a tuber root. It has a peculiar smell, turns saliva yellow when chewed, is irritating, and has a cold, spicy and bitter taste. In addition, it communicates energy and helps blood circulation to treat menstrual cramps, menstrual irregularities, flank pain, hematemesis, nosebleeds, and bloody urine, clears the mind, removes chest and abdominal congestion, promotes bile secretion, treats gallbladder stones, and has pharmacological properties. It is reported that it promotes bile secretion and excretion and reduces the formation of lumps in coronary arteries.

Figure 1 is a process flow chart of a method for manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants according to an embodiment of the present invention. Referring to this, first, medicinal plants as raw materials are prepared by type (S11), and then classified, impurities are removed, and the raw materials are cut into appropriate sizes through a selection and washing process (S12).

Afterwards, the medicinal plant that has gone through the pretreatment step, that is, the raw material, is heated (S13), and the heating is performed at a temperature of 90 to 150°C, more preferably 120°C, 1 to 4 times at normal pressure or pressure extraction.

Afterwards, the extract can be concentrated under reduced pressure to 30 to 80°Bx, more preferably 60°Bx, and powdered by spray drying (S14). Alternatively, as another example, dextrin or glucose can be added to the extract as an excipient. there is.

Thereafter, the powdered or excipient-added extract is formulated by drying at a temperature of 40 to 60°C, preferably 50°C, for 9 to 15 hours, more preferably 12 hours (S15).

Hereinafter, the present invention will be described in more detail through the following examples.

(Example 1)

1) As a mixed medicinal plant for traditional herbal seasoning for boiled chicken, 40 to 60% by weight of Astragalus, 20 to 40% by weight of Baekchul, and 10 to 30% by weight of dermis were prepared based on the total weight.

2) Contaminants were removed from the prepared raw materials, and the raw materials were cut into appropriate sizes after going through a cleaning process of sifting and washing with water.

3) The cut raw materials were extracted under normal pressure or pressure twice using a commercial electronic herbal medicine boiler at a temperature of 120°C.

4) The extract was concentrated under reduced pressure to 60°Bx, spray dried, and powdered. At this time, it was manufactured by spray drying (nozzle type) at 161°C heater, 58°C chamber, and 88°C exhaust air.

5) The powdered extract was dried at a temperature of 50°C for 12 hours and formulated into a spray-dried powder.

(Example 2)

1) As a mixed medicinal plant for traditional herbal seasoning for stewed chicken, 10 to 30% by weight of Siho, 20 to 40% by weight of Peony, 10 to 30% by weight of Goldenrod, and 20 to 40% by weight of Sansa were prepared based on the total weight.

2) Contaminants were removed from the prepared raw materials, and the raw materials were cut into appropriate sizes after going through a cleaning process of sifting and washing with water.

3) The cut raw materials were extracted under normal pressure or pressure twice using a commercial electronic herbal medicine boiler at a temperature of 120°C.

4) The extract was concentrated under reduced pressure to 60°Bx, spray dried, and powdered. At this time, it was prepared by spray drying (nozzle type) at 161°C heater, 58°C chamber, and 88°C exhaust air, and dextrin was added to the extract as an excipient. In this case, it was spray-dried after dissolving in the dextrin without concentration.

5) The powdered extract was dried at a temperature of 50°C for 12 hours and formulated into a spray-dried powder.

(Example 3)

1) As a mixed medicinal plant for traditional herbal seasoning for boiled chicken, 20 to 40% by weight of Sanzoin, 15 to 35% by weight of raw Rehmannia glutinosa, 15 to 35% by weight of angelica root, and 10 to 30% by weight of turmeric were prepared based on the total weight.

2) Contaminants were removed from the prepared raw materials, and the raw materials were cut into appropriate sizes after going through a cleaning process of sifting and washing with water.

3) The cut raw materials were extracted under normal pressure or pressure twice using a commercial electronic herbal medicine boiler at a temperature of 120°C.

4) The extract was concentrated under reduced pressure to 60°Bx, spray dried, and powdered. At this time, it was prepared by spray drying (nozzle type) at 161°C heater, 58°C chamber, and 88°C exhaust air, and glucose was added to the extract as an excipient.

5) The powdered extract was dried at 50°C for 12 hours and formulated into granular powder.

Figure 2 is a photograph showing the powdered traditional herbal seasoning for boiled chicken prepared according to the present invention, and Figure 3 is a photograph showing the powdered traditional herbal seasoning for boiled chicken prepared according to the present invention in a stick state.

Referring to Figure 2, it is shown that the mixed medicinal plants are in the form of granules after going through pretreatment, heating, spray drying, and formulation steps. Referring to Figure 3, the powdered mixed medicinal plants are individually packaged in sticks. something appears.

This indicates that the herbal medicine material according to the present invention can be used as a seasoning for traditional boiled chicken, and the herbal seasoning obtained through the above process is easy to handle and possess, so it is possible for the general public to easily consume it by adding it to boiled chicken. .

In addition, when you consume boiled chicken, which is a health food, you can conveniently obtain the health-promoting effects of medicinal plants, which not only reduces the risk of various chronic diseases, but also improves health by providing the nutrients necessary for the body, helping to popularize medicinal plants. can be given.

In addition, medicinal plants, which are traditionally known for their health-promoting effects, are mixed, extracted and formulated to be used as a seasoning for cooking foods more conveniently without the inconvenience of consuming separate drinks or extracts containing medicinal plant ingredients. There are possible advantages to this.

In this way, the method for manufacturing the traditional herbal seasoning for boiled chicken using medicinal plants according to the present invention has been described with reference to the drawings, but the present invention is not limited by the examples and drawings disclosed in this specification and is within the scope of the technical idea of the invention. Of course, various modifications can be made by those skilled in the art.

Claims (3)

a) Preparing 40 to 60% by weight of Astragalus, 20 to 40% by weight of Baekchul, and 10 to 30% by weight of dermis based on the total weight as a mixed medicinal plant for traditional herbal seasoning for boiled chicken;
b) removing impurities from the prepared raw materials and cutting the raw materials into appropriate sizes through a selection and washing process;
c) extracting the cut raw materials at normal pressure or pressure at a temperature of 90 to 150°C;
d) Concentrating the extract under reduced pressure to 30-80°Bx and then spray-drying it to powder it;
e) A method for manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants, comprising the step of drying the powdered extract at a temperature of 40-60°C for 9-15 hours and formulating it into a spray-dried powder form.
a) Preparing 10 to 30% by weight of Siho, 20 to 40% by weight of Peony, 10 to 30% by weight of Gold, and 20 to 40% by weight of Sansa based on the total weight as mixed medicinal plants for traditional herbal seasoning for boiled chicken;
b) removing contaminants from the prepared raw materials and cutting the raw materials into appropriate sizes through a washing process of sifting and washing with water;
c) extracting the cut raw materials at normal pressure or pressure at a temperature of 90 to 150°C;
d) Concentrating the extract under reduced pressure to 30-80°Bx and adding dextrin as an excipient to the extract;
e) A method for manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants, comprising the step of drying the powdered extract at a temperature of 40-60°C for 9-15 hours and formulating it into a spray-dried powder form.
a) Preparing 20 to 40% by weight of Sanzoin, 15 to 35% by weight of Rehmannia glutinosa, 15 to 35% by weight of Angelica root, and 10 to 30% by weight of turmeric based on the total weight as mixed medicinal plants for traditional herbal seasoning for boiled chicken;
b Step of removing impurities from the prepared raw materials and cutting the raw materials into appropriate sizes through a washing process of sifting and washing with water;
c) extracting the cut raw materials at normal pressure or pressure at a temperature of 90 to 150°C;
d) Concentrating the extract under reduced pressure to 30-80°Bx and adding glucose to the extract as an excipient;
e) A method of manufacturing a traditional herbal seasoning for boiled chicken using medicinal plants, comprising the step of drying the powdered extract at a temperature of 40-60°C for 9-15 hours and formulating it into granular powder.