KR100485791B1 - A method for cooked cartilage juice make use of shark cartilage - Google Patents
A method for cooked cartilage juice make use of shark cartilage Download PDFInfo
- Publication number
- KR100485791B1 KR100485791B1 KR1020050002031A KR20050002031A KR100485791B1 KR 100485791 B1 KR100485791 B1 KR 100485791B1 KR 1020050002031 A KR1020050002031 A KR 1020050002031A KR 20050002031 A KR20050002031 A KR 20050002031A KR 100485791 B1 KR100485791 B1 KR 100485791B1
- Authority
- KR
- South Korea
- Prior art keywords
- shark cartilage
- cartilage
- water
- shark
- liquid
- Prior art date
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
Abstract
Description
본 발명은 상어연골을 이용한 상어연골액의 제조방법에 관한 것으로, 상세하게는 절단되어 세척된 상어연골을, 약탕기를 이용하여 고온으로 고아서 상어연골액을 추출하는 방법에 관한 것이다.The present invention relates to a method for producing shark cartilage solution using shark cartilage, and more particularly, to a method of extracting shark cartilage liquid by cutting the washed shark cartilage at high temperature using a yaktanggi.
일반적으로 섭취되는 상어연골 중에서 영양이 풍부하고 인체에 유익한 상어연골의 제조는, 상어연골을 장시간 건조시켜 건조된 상어연골을 분쇄기를 이용하여 미세한 분말로 제조하여 사람이 섭취할 수 있도록 하고 있다.In general, the production of shark cartilage rich in nutrition and beneficial to human body among shark cartilage is made by drying the shark cartilage for a long time to produce dried shark cartilage into a fine powder using a grinder to be ingested by humans.
그러나 상기와 같은 방법으로 제조되는 상어연골분말은, 연골부분에서 사람이 먹을 수 없는 경골부분을 제거하지 않은 상태에서 가공되어 지므로, 사람이 상어연골을 섭취하기 위해서는 상어연골에서 먹을 수 없는 경골부분을 분리해야 하는 문제점이 있었다.However, the shark cartilage powder produced by the above method is processed in a state in which the cartilage portion that humans cannot eat is removed from the cartilage portion, so that a human can not eat the tibial portion from the shark cartilage in order to ingest shark cartilage. There was a problem that had to be separated.
또한 분말로 제조된 상어연골은 물이나 기타 수분에 잘 녹지 않아, 음식물에 첨가하거나 부가하여 섭취하는데 불편함이 있으며, 그 활용성이 극히 미비한 문제점 있으며, 특히 연골에 포함되는 경골로 인해, 연골이 가지는 영양소가 훼손되므로 인체에 연골에 가지는 영양소를 100% 제공하지 못하는 문제점이 있는 것이다.In addition, the shark cartilage is made of powder is insoluble in water or other moisture, it is inconvenient to ingest or add to food, and its utilization is extremely poor, especially due to the tibia contained in the cartilage, cartilage is Since the nutrients are damaged, there is a problem that the human body does not provide 100% of the nutrients in the cartilage.
본 발명은 상기의 문제점을 감안하여, 분말로 제조되는 상어연골을 액체상태로 제조할 수 있도록 한 것으로, 통상의 상어연골을 절단하고 세척하여 물과 혼합하여 약탕기에 장시간 고아서, 약탕기에 투입된 상어연골을 액체상태로 가공하여, 생성된 상어연골액을 식품 또는 의약품으로 첨가되는 재료로 사용할 수 있도록 한 것으로, 상세하게 설명하면 다음과 같다. In view of the above problems, the present invention is to make a shark cartilage made of powder in a liquid state, by cutting and washing the usual shark cartilage, mixed with water and orphaned in the bath for a long time, shark cartilage put into the medicine bath Processed in a liquid state, the resulting shark cartilage liquid to be used as a material to be added to food or medicine, which will be described in detail as follows.
본 발명의 구성은 아래와 같다.The configuration of the present invention is as follows.
물(먹는물) 10kg10kg of water
상어연골 6kg 이다.Shark cartilage is 6kg.
상기와 같은 구성물로 생성되는 상어연골액의 제조공정을 단계별로 상세하게 설명하면 다음과 같다.Referring to the step-by-step detailed manufacturing process of the shark cartilage produced by the composition as described above are as follows.
1 단계는 상어연골 준비단계로 신선도가 양호한 상어연골을 약 5cm 미만 크키로 절단하여, 100℃ 물에 약 10분정도 끓인 다음 깨끗한 물로 세척한다.The first step is to prepare shark cartilage, cut the shark cartilage with good freshness to less than about 5cm tall, boil it for about 10 minutes in 100 ℃ water and wash it with clean water.
2 단계는 가열단계로 물(먹는물) 10kg와 세척된 상어연골 6kg의 비율량을 한약 약탕기에 넣고 약 18시간을 100℃에서 고운다.The second step is the heating step, the ratio of 10kg of water (eating water) and 6kg of washed shark cartilage is put in a Chinese medicine medicine bath, and about 18 hours at 100 ℃.
상기 공정에서 한약 약탕기에 투입되는 상어연골 6kg은 삼베방에 내입한 상태로 투입되는 것이다.Shark cartilage 6kg to be introduced into the herbal medicine bath in the process is to be introduced into the burlap state.
3 단계는 분리단계로 고온의 열기로 인해 상어연골은 액체로 변하여 한약 약탕기에 투입되는 물(먹는물)과 혼합되어 액체상태로 변하며, 열기에 녹지 않은 경골부분은 삼베방에 남아 있게 되므로, 상어연골에서 사람이 먹을 수 있는 연골액과 먹을 수 없는 경골로 분리되는 것이다.The third stage is the separation phase, and the shark cartilage turns into liquid due to the high temperature heat, mixed with the water (eating water) that is put into the herbal medicine bath, and turns into a liquid state. In cartilage, human cartilage and cartilage can not be separated.
상기와 경골부분이 제거되고 순수하게 얻어진 상어연골액은 용도에 따라 식품 또는 의약품으로 첨가되는 재료로 사용하는 것이다.The shark cartilage liquid obtained by removing the tibia and the tibia is purely used as a material to be added to food or medicine depending on the purpose.
본 발명을 상기의 같은 구성으로 실시하면, 물 10kg과 상어연골 6kg을 한약 약탕기에 투입하여 18시간 가열할 때, 한약 약탕기에서 발생하는 열기로 인하여 물은 약 20% 증발하여 물(먹는물)의 잔량이 8kg이 되는 것이다When the present invention is carried out in the same configuration as described above, when 10 kg of water and 6 kg of shark cartilage are put into a Chinese medicine medicine bath and heated for 18 hours, the water is evaporated by about 20% due to the heat generated in the Chinese medicine medicine bath to make water (eating water) of The remaining amount is 8 kg
또한 상어연골 6kg의 경우에는 사람이 먹을 수 없는 경골부분 33%를 제외하고 물에 녹는 연골부분이 4.02kg이 되므로, 합계된 상어연골은 12.02kg을 얻을 수 있는 것이다.In addition, in the case of shark cartilage 6kg, the cartilage part is dissolved in water except for 33% of the tibial part that humans can not eat, so the total amount of shark cartilage is 12.02kg.
상기에서 상세하게 설명한 바와 같이, 종래에 분말로만 제조할 수 없었던 상어연골을 액체상태인 상어연골액으로 제조하므로, 상어연골 중에서 영양이 풍부하고 인체에 유익한 연골부분을 사람이 쉽게 먹을 수 있도록 액체상태로 제공하는 효과가 있는 것이다.As described in detail above, since the shark cartilage, which could not be conventionally manufactured only as a powder, is manufactured with liquid shark cartilage fluid, the liquid state so that humans can easily eat the cartilage part that is rich in nutrition and beneficial to human body among the shark cartilage. The effect is to provide.
본 발명은 상어연골을 분말로 제조하는 것에 반해, 사람의 인체에 유익한 연골부분만을 제공하므로, 연골부분이 가지는 고유한 영양소 100%를 인체에 유익한 효능을 발휘하는 것이다.The present invention provides a cartilage part that is beneficial to the human body, whereas the shark cartilage is made of powder, and thus 100% of the unique nutrients of the cartilage part have beneficial effects on the human body.
이러한 효과는 연골과 경골이 혼합된 분말의 경우, 연골이 가지는 영양소가 혼합된 경골로 인해 20~30% 정도 밖에 제공하지 못하지만, 연골만으로 구성된 액체의 경우 양양소를 100%를 제공하므로, 상당한 효율성을 가지는 것이다. This effect provides only about 20-30% of the cartilage and tibial powder, due to the cartilage mixed with the nutrients of the cartilage, but 100% of the nutrients for cartilage-only liquids, which is quite efficient. To have.
도1은 본 발명의 작업 공정도1 is a work flow chart of the present invention
Claims (1)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050002031A KR100485791B1 (en) | 2005-01-10 | 2005-01-10 | A method for cooked cartilage juice make use of shark cartilage |
| JP2006001806A JP2006191930A (en) | 2005-01-10 | 2006-01-06 | Method for producing liquid of shark cartilage utilizing cartilage of shark |
| CNB2006100012288A CN100534444C (en) | 2005-01-10 | 2006-01-10 | Method for producing liquid of shark cartilage utilizing cartilage of shark |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050002031A KR100485791B1 (en) | 2005-01-10 | 2005-01-10 | A method for cooked cartilage juice make use of shark cartilage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR100485791B1 true KR100485791B1 (en) | 2005-04-28 |
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ID=36798462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020050002031A KR100485791B1 (en) | 2005-01-10 | 2005-01-10 | A method for cooked cartilage juice make use of shark cartilage |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP2006191930A (en) |
| KR (1) | KR100485791B1 (en) |
| CN (1) | CN100534444C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100859267B1 (en) | 2007-05-08 | 2008-09-19 | 민 자 강 | Shark cartilage manufacturing fruit juice or extract mixing process |
| KR101049793B1 (en) | 2008-09-02 | 2011-07-19 | 민 자 강 | Method for preparing shark chondrocyte using shark cartilage |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6410379B1 (en) * | 2017-09-05 | 2018-10-24 | まるいち沼田商店株式会社 | Method for producing fish nasal cartilage products |
| WO2020084676A1 (en) * | 2018-10-23 | 2020-04-30 | まるいち沼田商店株式会社 | Method for producing fish nasal cartilage product |
-
2005
- 2005-01-10 KR KR1020050002031A patent/KR100485791B1/en not_active IP Right Cessation
-
2006
- 2006-01-06 JP JP2006001806A patent/JP2006191930A/en active Pending
- 2006-01-10 CN CNB2006100012288A patent/CN100534444C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100859267B1 (en) | 2007-05-08 | 2008-09-19 | 민 자 강 | Shark cartilage manufacturing fruit juice or extract mixing process |
| KR101049793B1 (en) | 2008-09-02 | 2011-07-19 | 민 자 강 | Method for preparing shark chondrocyte using shark cartilage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1833660A (en) | 2006-09-20 |
| CN100534444C (en) | 2009-09-02 |
| JP2006191930A (en) | 2006-07-27 |
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