KR960006790A - 토종염소를 이용한 건강식품 및 이의 제조방법 - Google Patents

토종염소를 이용한 건강식품 및 이의 제조방법 Download PDF

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Publication number
KR960006790A
KR960006790A KR1019940021917A KR19940021917A KR960006790A KR 960006790 A KR960006790 A KR 960006790A KR 1019940021917 A KR1019940021917 A KR 1019940021917A KR 19940021917 A KR19940021917 A KR 19940021917A KR 960006790 A KR960006790 A KR 960006790A
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South Korea
Prior art keywords
weight
native
health food
chlorine
producing
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KR1019940021917A
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English (en)
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KR0135226B1 (ko
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유익종
전기홍
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서중일
한국식품개발연구원
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Priority to KR1019940021917A priority Critical patent/KR0135226B1/ko
Publication of KR960006790A publication Critical patent/KR960006790A/ko
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Publication of KR0135226B1 publication Critical patent/KR0135226B1/ko

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    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 토종염소육을 주재료로 하고 토종염소육에 대하여 당귀, 천궁, 백출, 복령, 황기 및 육계 각 1.5~2.5중량%, 작약과 숙지황 각 2.5~3.5중량%, 감초와 인삼 각 0.3~0.8중량%를 부재료로 하며 생강 2.5~3.5중량%를 혼합한 후 가수하고 가열추출한 다음, pH를 조정하고 분급하여 탈기한 후 밀봉하고 가압살균하여 냉각함을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법 및 이로부터 제조된 건강식품에 관한 것이다.

Description

토종염소를 이용한 건강식품 및 이의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (9)

  1. 토종염소육을 주재료로 하고 토종염소육에 대하여 당귀, 천궁, 백출, 복령, 황기 및 육계 각 1.5~2.5중량%, 작약과 숙지황 각 2.5~3.5중량%, 감초와 인삼 각 0.3~0.8중량%를 부재료로 하며 생강 2.5~3.5중량%를 혼합한 후 가수하고 가열추출한 다음, pH를 조정하고 분급하여 탈기한 후 밀봉하고 가압살균하여 냉각함을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법.
  2. 제1항에 있어서, 부재료의 전체 사용량은 토종염소육에 대하여 20중량% 미만임을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법.
  3. 제1항에 있어서, 당귀, 천궁, 백출, 복령, 황기 및 육계는 토종염소육에 대하여 각각 2중량%, 작약과 숙지황은 각 3중량%, 감초와 인삼은 각 0.5중량%, 생강은 3중량%임을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법.
  4. 제1항에 있어서, 가수량은 원료육중량: 물의 부피가 1:1.5~2.5의 비율임을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법.
  5. 제1항에 있어서, 가열추출은 105~115℃의 온도에서 5~7시간 동안 행함을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법.
  6. 제1항에 있어서, pH조정은 pH5로 행함을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법.
  7. 제4항에 있어서, pH조정은 구연산(Citric acid)으로 행함을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법.
  8. 제1항에 있어서, 가압살균은 115℃의 온도로 20~60분간 행함을 특징으로 하는 토종염소를 이용한 건강식품의 제조방법.
  9. 제1항 내지 제8항중 어느 한 항의 방법으로 제조된 토종염소를 이용한 건강식품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940021917A 1994-08-31 1994-08-31 토종염소를 이용한 건강식품 및 이의 제조방법 KR0135226B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940021917A KR0135226B1 (ko) 1994-08-31 1994-08-31 토종염소를 이용한 건강식품 및 이의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940021917A KR0135226B1 (ko) 1994-08-31 1994-08-31 토종염소를 이용한 건강식품 및 이의 제조방법

Publications (2)

Publication Number Publication Date
KR960006790A true KR960006790A (ko) 1996-03-22
KR0135226B1 KR0135226B1 (ko) 1998-04-22

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100514348B1 (ko) * 2003-12-03 2005-09-13 한국과학기술연구원 셀룰로오스 용액의 이송 장치 및 이송 방법
KR101295635B1 (ko) * 2011-05-13 2013-08-12 김기선 한방재료를 이용한 육류 냄새 제거 및 육질연화용 조성물 및 이를 이용하여 제조된 육제품

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100426879B1 (ko) * 2001-02-08 2004-04-13 학교법인 영광학원 흑염소 지육을 주재료로한 흑보환 및 그 제조방법
CN105010898A (zh) * 2015-07-30 2015-11-04 河南洛阳红牡丹产业研发有限公司 一种牡丹饺子及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100514348B1 (ko) * 2003-12-03 2005-09-13 한국과학기술연구원 셀룰로오스 용액의 이송 장치 및 이송 방법
KR101295635B1 (ko) * 2011-05-13 2013-08-12 김기선 한방재료를 이용한 육류 냄새 제거 및 육질연화용 조성물 및 이를 이용하여 제조된 육제품

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