KR101840547B1 - Manufacturing method of a chicken foot jelly and the chicken foot jelly - Google Patents

Manufacturing method of a chicken foot jelly and the chicken foot jelly Download PDF

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KR101840547B1
KR101840547B1 KR1020160064243A KR20160064243A KR101840547B1 KR 101840547 B1 KR101840547 B1 KR 101840547B1 KR 1020160064243 A KR1020160064243 A KR 1020160064243A KR 20160064243 A KR20160064243 A KR 20160064243A KR 101840547 B1 KR101840547 B1 KR 101840547B1
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chicken
weight
jelly
prepared
breast
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이주석
이명학
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이주석
이명학
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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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

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Abstract

본 발명의 닭발묵의 제조방법 및 그 닭발묵에 관한 것이다.
본 발명의 닭발묵의 제조방법 및 그 닭발묵은 뼈있는 닭발을 준비한 후, 흐르는 물에 세척하여 핏물이나 오염물을 제거하는 제1공정; 상기 제1공정에서 준비된 닭발을 추출포에 감싸 증탕기에 넣어100 ~ 150℃ 온도에 4시간 ~ 5시간 가열하여 닭발액기스를 추출하는 제2공정; 상기 제2공정에서 추출된 닭발액기스를 여과기에 넣고 불순물을 제거하는 제3공정; 상기 제3공정에서 불순물이 제거된 닭발액기스 전체 중량 대비, 정제수 800 ~ 900 중량%, 우슬 0.4 ~ 0.6 중량%, 황기 0.1 ~ 0.3 중량%, 오가피 0.4 ~ 0.6 중량%, 카라기닌 0.2 ~ 0.4 중량%, 글리신 0.2 ~ 0.4 중량%, 말토덱스트린 0.4 ~ 0.6 중량%, 곤약분말 0.5 ~ 0.7 중량% 첨가한 후, 100 ~ 150℃ 온도에 8 ~ 10분간 교반 가열하여 닭발묵을 제조하는 제4공정; 및 상기 제4공정에서 제조된 닭발묵을 10℃ 온도로 냉각하는 제5공정;을 포함하여 구성된다.
본 발명에 의해, 콜라겐, 단백질 및 아미노산이 다량 함유된 닭발을 식물성 불포화지방인 곤약을 이용하여 묵형태로 제조하여 닭발에 혐오감을 갖는 어린이 및 여성들이 보다 쉽게 섭취 가능함은 물론, 한약재를 통해 닭발 특유의 냄새를 제거하여 남녀노소 누구나 간편한 식감 좋은 영양식 제공이 가능한 닭발묵의 제조방법 및 그 닭발묵을 제공한다.The present invention relates to a process for producing chicken jelly, and to a chicken jelly.
A method for manufacturing chicken breast mousse of the present invention and a chicken breast with a chicken breast are prepared and then washed in running water to remove blood or contaminants; A second step in which the chicken leg prepared in the first step is wrapped in an extractive bag and heated at 100 to 150 DEG C for 4 to 5 hours to extract chicken chicken juice; A third step of removing the impurities from the chick embryo extracted in the second step into a filter; The method according to any one of Claims 1 to 3, wherein in the third step, the purified water is mixed with 800 to 900 wt%, 0.4 to 0.6 wt% of mussel, 0.1 to 0.3 wt% of an ocher, 0.4 to 0.6 wt% 0.2 to 0.4% by weight of glycine, 0.4 to 0.6% by weight of maltodextrin and 0.5 to 0.7% by weight of konjac powder, and heating the mixture at a temperature of 100 to 150 ° C for 8 to 10 minutes with stirring to produce chicken breast mousse; And a fifth step of cooling the chicken broth prepared in the fourth step to a temperature of 10 ° C.
According to the present invention, it is possible to make chickens containing a large amount of collagen, protein and amino acid in a jelly-like form using konjac, a vegetable unsaturated fat, so that children and women with discomfort in chicken feet can be easily ingested, To provide easy food texture and good nutrition to every man and woman, and to provide chicken broth.

Description

닭발묵의 제조방법 및 그 닭발묵{MANUFACTURING METHOD OF A CHICKEN FOOT JELLY AND THE CHICKEN FOOT JELLY}TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a chicken jelly, and a method of manufacturing the chicken jelly,

본 발명은 닭발묵의 제조방법 및 그 닭발묵에 관한 것으로, 더욱 상세하게는 콜라겐, 단백질 및 아미노산이 다량 함유된 닭발을 식물성 불포화지방인 곤약을 이용하여 묵형태로 제조하여 닭발에 혐오감을 갖는 어린이 및 여성들이 보다 쉽게 섭취 가능함은 물론, 한약재를 통해 닭발 특유의 냄새를 제거하여 남녀노소 누구나 간편한 식감 좋은 영양식 제공이 가능한 닭발묵의 제조방법 및 그 닭발묵에 관한 것이다.The present invention relates to a method for producing chicken mug and a chicken mug of the present invention, and more particularly, to a chicken mug with a large amount of collagen, protein and amino acid in a mushroom form using a vegetable unsaturated fat, The present invention relates to a method for manufacturing a chicken breast mushroom which is easy to be consumed by women and which is capable of providing a nutritious food with easy texture and comfort by eliminating the characteristic smell of chicken breast through herbal medicines and its chicken breast mush.

닭고기는 육질이 섬세하고 연하며 소화흡수가 잘되므로 먹기에 좋을 뿐만 아니라 영양적으로도 많은 효과가 있는 것으로 알려져 있다.Chicken meat is delicate, soft, digestible and absorbable, so it is said to be good for eating as well as nutritionally effective.

닭고기는 단백질과 아미노산 등의 성분을 다량 함유하고 있어 영양성분이 풍부하고 그 맛도 좋아 닭고기를 사용한 다양한 요리가 널리 알려져 있다.Chicken has a lot of ingredients such as protein and amino acid, so it is rich in nutrients, and its taste is good. Various dishes using chicken are widely known.

이와 같이 닭고기의 소비가 증가하고 있음에도 불구하고 도계과정에서 부산물로 나오는 닭발은 그 사용에 한계가 있다.In spite of the increase in consumption of chicken, chicken broiler, which is a byproduct in the process, has a limited use.

즉, 닭발은 조리하기 전이나 시식할 때에 많은 전손질이 필요하며 닭발뼈로 인해 먹기가 용이하지 않고 닭발의 형태가 다소 혐오스러워 먹는 사람으로 하여금 혐오감을 불러일으켜 버리거나 극히 일부만이 식용으로 이용되어 왔다.In other words, the chicken feet require a lot of care before cooking or when they are tasted, and because of the chicken bone, it is not easy to eat, and the shape of the chicken feet is a bit repulsive, causing the athlete to disgust or only a part of them have been used for food .

그러나, 닭발에는 콜라겐 성분이 주성분으로 구성되어 있어 여성들의 피부미용에 좋으며 골다공증, 신경통, 관절염에도 좋다고 알려져 있다.However, chickens are composed of collagen as the main ingredient, which is good for women's skin beauty, osteoporosis, neuralgia, arthritis is also known to be good.

또한, 닭발에는 콜라겐 같은 단백질 외에도 중요한 맛과 영양을 좌우하는 연골이 있는데, 이 연골은 젤라틴이 주성분으로서, 인체 내에서 합성되지 않는 성분이기 때문에 외부에서 섭취해야 하는 것이 특징이며 노화방지에 도움을주고 피부를 곱게 해준다고 알려져 있어, 닭발을 이용한 조리방법에 대한 많은 연구가 필요하다.In addition, chickens have cartilage that is important in taste and nutrition besides proteins such as collagen. This cartilage is mainly composed of gelatin and is a component that is not synthesized in the human body. Therefore, it is supposed to be consumed from the outside. Because it is known to make the skin finer, much research on cooking methods using chicken feet is needed.

예컨대, 한국 공개특허공보 특1999-0037591호에는 도계시 부산물로 나오는 닭발의 외피를 분리하여 깨끗이 세척한 후 뼈를 분리 제거하고 다시 재세척한 다음 급속 동결시키는 공정, 동결된 닭발을 자연 해동시킨 다음 일정량으로 평량하여 정수(淨水)를 원료 닭발 무게의 1.5배량을 첨가하여 자숙하는 공정, 자숙공정에서 정수가 1/2량 증발하였을 시 폴리 인산 나트륨(Sodium Polyhosphate)과 메타인산 나트륨(Sodium Metaphosphate)를 50:50으로 혼합한 복합 인산염(원료닭발에 대하여 0.05%), 젤라틴(Gelatin; 원료닭발에 대하여 0.5%), 키실로스(D-XYLOSE; 원료닭발에 대하여 0.15%), 모노글리세라이드(Mono glyceride; 원료닭발에 대하여 0.01%), 곡류전분(α화-옥수수콘, 감자전분 등(원료닭발에 대하여 10%)의 첨가물을 첨가하는 공정, 상기 첨가물이 첨가된 조성물을 교반하면서 농축을 계속하여 일정한 결착력을 가졌을 시 성형틀에 넣고 성형하여 냉동숙성시킨 후 소정 크기로 절단하여 진공포장하는 공정으로 이루어진, 뼈없는 닭발을 이용한 닭발묵의 제조방법이 공개되어 있다.For example, Korean Patent Laid-Open Publication No. 1999-0037591 discloses a method for separating and removing the outer shell of chicken breast which is produced as a byproduct at the time of gypsum, separating and removing the bone, re-washing and then freezing rapidly, Sodium Polyphosphate and Sodium Metaphosphate are added when 1/2 of water is evaporated in the process of mastication by adding 1.5 times the weight of raw chicken wool, Gelatin (0.5% based on the raw chicken wool), xylose (D-XYLOSE; 0.15% based on the raw chicken wool), monoglyceride (Mono a process for adding an additive of glyceride (0.01% for raw chicken meat), cereal starch (α-corn cone, potato starch, etc. (10% for raw chicken meat), and concentrating the composition to which the additive is added Belongs to the constant into a mold during molding have had a gyeolchakryeok cut to a predetermined size after freezing fermentation method of producing a chicken feet Jelly with, boneless chicken feet made of a process for vacuum packaging is disclosed.

그러나, 상기의 기술은 닭발을 묵형태로 제조는 가능하나, 닭발 특유의 냄새를 완전하게 제거하지 못함은 물론, 동물성 포화지방인 젤라틴을 이용하여 식감이 너무 딱딱한 문제가 있으며 무뼈닭발로 닭발액기스를 추출함으로 인해, 뼈와 연골의 진한 육수를 추출하지 못하는 문제가 있다.However, the technology described above can produce chickpeas in the form of jelly, but it does not completely remove the odor of the chickens, and the texture of the animal fat is too stiff due to the use of animal fat saturated gelatin. In addition, Due to the extraction, there is a problem of not being able to extract the deep seawater of bone and cartilage.

한국 공개특허공보 특1999-0037591호, '닭발을 이용한 닭발묵의 제조방법'Korean Unexamined Patent Application Publication No. 1999-0037591, " Method for manufacturing chicken jelly using chicken wings,

본 발명에서는 상기와 같은 문제점을 해결하기 위해, 콜라겐, 단백질 및 아미노산이 다량 함유된 닭발을 식물성 불포화지방인 곤약을 이용하여 묵형태로 제조하여 닭발에 혐오감을 갖는 어린이 및 여성들이 보다 쉽게 섭취 가능함은 물론, 한약재를 통해 닭발 특유의 냄새를 제거하여 남녀노소 누구나 간편한 식감 좋은 영양식 제공이 가능한 닭발묵의 제조방법 및 그 닭발묵을 제공하는 데 있다.In order to solve the above-mentioned problems, the present invention provides a chicken breast containing a large amount of collagen, protein and amino acid in a jelly-like form using konjac, a vegetable unsaturated fat, so that children and women with discomfort in chicken feet can easily ingest Of course, it is possible to provide a simple nutrition formula for anyone, male and female, by eliminating the odor of chicken legs through medicinal herbs.

상기 목적을 달성하기 위한, 본 발명의 닭발묵의 제조방법 및 그 닭발묵은 뼈있는 닭발을 준비한 후, 흐르는 물에 세척하여 핏물이나 오염물을 제거하는 제1공정; 상기 제1공정에서 준비된 닭발을 추출포에 감싸 증탕기에 넣어100 ~ 150℃ 온도에 4시간 ~ 5시간 가열하여 닭발액기스를 추출하는 제2공정; 상기 제2공정에서 추출된 닭발액기스를 여과기에 넣고 불순물을 제거하는 제3공정; 상기 제3공정에서 불순물이 제거된 닭발액기스 전체 중량 대비, 정제수 800 ~ 900 중량%, 우슬 0.4 ~ 0.6 중량%, 황기 0.1 ~ 0.3 중량%, 오가피 0.4 ~ 0.6 중량%, 카라기닌 0.2 ~ 0.4 중량%, 글리신 0.2 ~ 0.4 중량%, 말토덱스트린 0.4 ~ 0.6 중량%, 곤약분말 0.5 ~ 0.7 중량% 첨가한 후, 100 ~ 150℃ 온도에 8 ~ 10분간 교반 가열하여 닭발묵을 제조하는 제4공정; 및 상기 제4공정에서 제조된 닭발묵을 10℃ 온도로 냉각하는 제5공정;을 포함하여 구성된다.In order to accomplish the above object, there is provided a method for producing chicken breast mousse of the present invention and a method for preparing the chicken breast mousse of the present invention, comprising the steps of: preparing a chicken breast with a chicken breast and then washing it in running water to remove blood or contaminants; A second step in which the chicken leg prepared in the first step is wrapped in an extractive bag and heated at 100 to 150 DEG C for 4 to 5 hours to extract the chicken leg liquid; A third step of removing the impurities from the chick embryo extracted in the second step into a filter; The method according to any one of Claims 1 to 3, wherein in the third step, the purified water is mixed with 800 to 900 wt%, 0.4 to 0.6 wt% of mussel, 0.1 to 0.3 wt% of an ocher, 0.4 to 0.6 wt% 0.2 to 0.4% by weight of glycine, 0.4 to 0.6% by weight of maltodextrin and 0.5 to 0.7% by weight of konjac powder, and heating the mixture at a temperature of 100 to 150 ° C for 8 to 10 minutes with stirring to produce chicken breast mousse; And a fifth step of cooling the chicken broth prepared in the fourth step to a temperature of 10 ° C.

상기 제4공정에는 닭발액기스 전체 중량 대비, 백년초 0.4 ~ 0.6 중량%, 모링가 0.4 ~ 0.6 중량%, 율금 0.4 ~ 0.6 중량% 중 선택된 어느 하나 또는 전부가 더 첨가되는 것이 바람직하다.In the fourth step, it is preferable that any one or all selected from among 0.4 to 0.6% by weight per 100 seconds, 0.4 to 0.6% by weight of moringa, and 0.4 to 0.6% by weight based on the total weight of the chickens.

또, 상기 제4공정에서 제조된 닭발묵은 엑스레이 검출기에 통과되어 불순물을 검출하는 공정이 더 포함되는 것이 바람직하다.Preferably, the method further includes a step of detecting impurities by passing through the chick egg-covered X-ray detector manufactured in the fourth step.

또한, 상기와 같은 방법에 의해 제조된 닭발묵인 것이 바람직하다.Also, it is preferable that the chicken broth produced by the above-mentioned method is roasted.

상기 해결수단에 의한 본 발명은 콜라겐, 단백질 및 아미노산이 다량 함유된 닭발을 식물성 불포화지방인 곤약을 이용하여 묵형태로 제조하여 닭발에 혐오감을 갖는 어린이 및 여성들이 보다 쉽게 섭취 가능함은 물론, 한약재를 통해 닭발 특유의 냄새를 제거하여 남녀노소 누구나 간편한 식감 좋은 영양식 제공이 가능한 효과가 있다.In the present invention by the above-mentioned solution, chickens containing a large amount of collagen, protein and amino acid are manufactured in the form of mushrooms using konjac, a vegetable unsaturated fat, so that children and women with discomfort in chicken feet can easily ingest them, It is possible to provide a nutritious meal with good texture and ease to anyone, both young and old, by removing the characteristic odor of chicken legs.

도 1은 본 발명의 닭발묵의 제조방법의 제조공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram of the method for manufacturing chicken broth of the present invention. FIG.

본 발명의 닭발묵의 제조방법 및 그 닭발은 콜라겐, 단백질 및 아미노산이 다량 함유된 닭발을 식물성 불포화지방인 곤약을 이용하여 묵형태로 제조하여 닭발에 혐오감을 갖는 어린이 및 여성들이 보다 쉽게 섭취 가능함은 물론, 한약재를 통해 닭발 특유의 냄새를 제거하여 남녀노소 누구나 간편한 식감 좋은 영양식을 제공한다.
The method for producing chicken jelly of the present invention and its chicken legs are manufactured in a jelly-like form using konjac, which is a vegetable unsaturated fat, which contains a large amount of collagen, protein and amino acid, so that children and women with discomfort in chicken legs can easily ingest Of course, it eliminates the odor of chicken feces through herbal medicines, providing easy nutrition for all sexes.

도면 전체를 통하여 동일한 부분에는 동일한 도면부호를 표시한다.The same reference numerals are assigned to the same parts throughout the drawings.

또, 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.It is also to be understood that terms such as those defined in commonly used dictionaries are to be construed as having a meaning consistent with the meaning of the context in the relevant art and, unless otherwise defined explicitly in this application, It is not interpreted.

닭발은 콜라겐 성분이 주성분으로 구성되어 있어 여성들의 피부미용에 좋으며 골다공증, 신경통, 관절염에도 좋다고 알려져 있다.Chicken legs are known to be good for women's skin cosmetics because they are made up of collagen as the main ingredient, and good for osteoporosis, neuralgia and arthritis.

또한, 닭발에는 콜라겐 같은 단백질 외에도 중요한 맛과 영양을 좌우하는 연골이 있는데, 이 연골은 젤라틴이 주성분으로서, 인체 내에서 합성되지 않는 성분이기 때문에 외부에서 섭취해야 하는 것이 특징이며 노화방지에 도움을주고 피부를 곱게 해준다고 알려져 있다,
In addition, chickens have cartilage that is important in taste and nutrition besides proteins such as collagen. This cartilage is mainly composed of gelatin and is a component that is not synthesized in the human body. Therefore, it is supposed to be consumed from the outside. It is known to make the skin finer,

우슬은 식물 줄기에 있는 마디의 형상이 소의 무릎과 유사하다고 하여 쇠무릎이라 호칭되기도 한다. 우슬은 쇠무릎의 뿌리에 해당하는 약재이다.It is sometimes referred to as a knuckle because the shape of a node in a plant stem is similar to that of a bovine knee. The whisker is a medicinal material that corresponds to the root of the shoulder.

유효성분으로는 사포닌과 다량의 칼슘을 함유하고 있으며, 동물실험에서는 진통작용을 나타내었다.The active ingredient contains saponin and a large amount of calcium, and showed analgesic action in animal experiments.

또 자궁의 수축을 증강시키며 약한 이뇨작용이 있고, 혈관을 확장시켜 일시적인 혈압강하작용을 나타내기도 한다. 약성은 평범하고 맛은 시고 쓰다. 효능은 부인의 생리를 정상으로 유도하고 이뇨와 배변을 용이하게 한다.It also enhances the contraction of the uterus, has a weak diuretic effect, and expands the blood vessels to produce a temporary hypotensive effect. The weakness is ordinary, the taste is bitter and bitter. Efficacy induces normal menstruation and facilitates diuretic and bowel movements.

형태가 무릎을 닮은 것과 같이 무릎의 질환(관절염·류머티스성관절염·타박으로 인한 염증)을 치료하는 데 현저한 효과가 인정되고 있다. 또 허리와 다리가 무겁고 통증을 느끼며 때로 근육경련이 있을 때에 많이 활용된다.
Significant effects have been recognized in the treatment of knee diseases (inflammation due to arthritis, rheumatoid arthritis, bruises) as the shape resembles the knee. It is also often used when the waist and legs are heavy, painful, and sometimes have muscle spasms.

황기는 콩과에 속하는 식물로, 한의학에서 많이 사용되는 본초의 하나로서, 약용으로 사용된 역사는 2000년 이상으로 매우 길며, 최초의 본초서인 『신농본초경』에 등재되어 있다.Hwanggi is a plant belonging to the soybean family. It is one of the main herbs used in Oriental medicine. The history of medicinal use is very long, more than 2000 years, and it is listed in the first baseline of "Divine Husbandman's Classic".

전통적으로 황기가 주로 사용되었던 질환은 만성피로, 식욕상실, 빈혈, 상처회복, 발열, 알레르기, 자궁출혈, 자궁탈(uterine prolapse) 등이다.
Traditionally, the diseases in which Hwanggi has been mainly used include chronic fatigue, loss of appetite, anemia, wound healing, fever, allergy, uterine bleeding and uterine prolapse.

오가피는 건강식품으로 사랑받고 있는 먹거리로서, 기운을 보강하고 혈액순환을 돕는 효능을 가진 것으로 알려져 있다.
Ogapi is a food that is loved as a health food, and it is said to have the effect of boosting energy and helping blood circulation.

카라기닌(carrageenin)은 진두발 등의 홍조류에서 추출한 콜로이드상의 물질로 식품이나 화장품, 약품 등에서 재료들을 잘 혼합하게 하고 점도(粘度)를 높이며 저장성을 높이는 역할을 한다.Carrageenin is a colloidal substance extracted from red algae such as bean curd refuse. It mixes ingredients well in food, cosmetics and medicine, enhances viscosity and increases storage stability.

이러한, 카라기닌은 단백질과의 반응성이 우수하며 이를 이용해 어묵, 축육의 가공품인 햄,소시지,게맛살의 조직계량제로 사용하며 유제품으로는 아이스크림류의 조직계량제, 밀크푸딩의 겔화제, 초코우유, 두유의 현탁안정제, 휘핑크림의 기포안정제 등으로 사용된다
This kind of carrageenin is excellent in reactivity with proteins and is used as a tissue metering agent for ham, sausage, and crab meat, which are processed fish paste and meat products, and includes dairy products such as a tissue measuring agent for ice cream, a gelling agent for milk pudding, , Suspension stabilizer of soy milk, foam stabilizer of whipping cream, etc.

글리신(glycine)은 가장 간단한 아미노산의 중 하나이며 아미노산 중에서 비대칭 탄소원자를 가지지 않는 유일한 것으로, 단백질의 가부분해물에서 최초로 추출된 비필수아미노산이며 광학이성질체는 없다. 동물성 단백질에 다량 함유되어 있으며 생체 내 에너지대사, 해독작용을 한다.
Glycine is one of the simplest amino acids and is the only one that does not have an asymmetric carbon atom in the amino acid. It is the first non - essential amino acid extracted from the proteolytic cleavage of the protein, and there is no optical isomer. It is abundant in animal protein, and metabolizes and decodes in vivo energy.

말토덱스트린(maltodextrin)은 녹말을 산·열·효소 등으로 가수분해시킬 때 녹말에서 말토스에 이르는 중간단계에서 생기는 여러 가지 가수분해 산물이다. 사무용 풀, 수성도료, 제과의 조합용이나 약품의 부형제 등으로 쓰이고 있다.Maltodextrin is a hydrolytic product of starch hydrolysing acid, heat, and enzymes during the intermediate stage from starch to maltose. It is used for office pools, water-based paints, confectionery combinations and pharmaceutical excipients.

건강기능식품 기능성 원료로서의 난소화성말토덱스트린은 옥수수전분을 가열하여 얻은 배소덱스트린을 α-아밀라아제(α-amylase, Bacillus subtilis 또는 Bacillus licheniformis 유래) 및 아밀로글루코시다아제(amyloglucosidase, Aspergillusniger)로 효소분해하고 정제한 것 중 난소화성 성분을 분획하여 식용에 적합하도록 한 것을 말한다. 액상이 아닌 경우에는 식이섬유를 85% 이상 함유하고 있어야 하나, 액상인 경우에는 58% 이상 함유하고 있어야 한다.
Maltodextrin as a functional food for health functional foods is obtained by enzymatically decomposing rosin dextrin obtained by heating corn starch with amyloglucosidase (Aspergillus niger) and? -Amylase (derived from Bacillus subtilis or Bacillus licheniformis) Refined fraction refers to a fraction of the indigestible component that is suitable for edible use. If it is not liquid, it should contain more than 85% of dietary fiber, but if it is liquid, it should contain more than 58%.

곤약은 구약나물의 알줄기로 만든 가공식품으로서, 구약을 건조, 분쇄, 도정해서 만든 만난(mannan)은 물과 만나서 점성이 있는 콜로이드액이 되며 곤약에 들어있는 글루코만난은 주 성분이 수분과 식이섬유로 되어 있어 소화기관에서 소화되지는 않지만 부드럽게 장을 자극해 배변활동을 도와 변비나 다이어트에 좋다.
Konnan is a processed food made from the olive oil of the Old Testament herbs. Mannan made by drying, crushing and crushing the old medicine becomes a viscous colloidal liquid by meeting with water. Glucomanan contained in konjac is made of water and dietary fiber It is not digested in digestive organs but it is good for constipation and diet by helping bowel activity gently stimulate bowel.

모링가(Moringa)는 아시아와 아프리카에서 많이 재배되는 기적의 나무로서, 사람에 필요한 5대영양소와 필수아미노산 9종 오메가3칼슘 비타민 철분 칼슘 등이 풍부하며 당뇨에좋은 천연인슐린아르코르빈산이 풍부하며 2007년도에는 미국에서 올해의식물로 지정된바있다. 원산지는 인도이며 여러나라에서 기적의 식물로 불리우며 남녀노소 영양보충 및 면역력개선에 도움을 주는 식품으로 알려져있다.
Moringa is a miracle tree grown in Asia and Africa. It is rich in five essential nutrients and nine essential amino acids, omega-3 calcium vitamin, iron and calcium, and it is rich in natural insulin arconaceous acid which is good for diabetes. In 2007, it was designated as Plant of the Year in the United States. The country of origin is India and is known as a miracle plant in many countries and is known as a food that helps men and women to get a nutritional supplement and improve immunity.

정제수는 상수를 증류하거나 이온교환수지를 통하여 정제한 깨끗한 물이다.
Purified water is purified water that is purified through distillation of a constant or ion exchange resin.

백년초는 구토를 일으키는 위통이 가라앉고 고통스런 기침을 멎게 하고 체질도 개선시켜 주며 변비에도 효과가 있다고 알려졌다.
The acupuncture has been known to cause vomiting, stomach upset, stop the painful cough, improve the constitution, and also work on constipation.

율금은 강황과 같은 과에 속하며 꽃의 색깔 등에서 강황과 차이가 나지만 약용으로 사용하는 뿌리만으로는 전문가가 아니면 구별하기 힘든데 특히, 일본에서는 대부분 강황을 울금의 한자식 발음인 우콘 혹은 우킨이라 부르고 있다. 그리고, 정작 율금은 강황(쿄우오우, 강황(薑黃))이라고 부르고 있다. Yu-gum belongs to the same family as Turmeric, and although it differs from turmeric in flower color, it is difficult to distinguish it only by the roots used for medicinal purposes. In Japan, most of them are called Turmeric or Ukin. In addition, it is called "Kyoho" (京 王, 薑黄).

율금은 심장, 폐장, 간장 경락으로 작용하며 혈액순환을 활발하게 하고 기체를 잘 풀어주고 여성들의 생리가 잘 통하도록 하고 통증을 완화하며 치매에 좋은 효능을 지니고 있는 것으로 알려져있다.
It is known to act as a heart, lung, and liver meridians, which is active in blood circulation, relieving gas, helping women's physiology, relieving pain, and having good dementia.

이하, 본 발명의 제조방법에 대해 상세히 설명하면 다음과 같다.Hereinafter, the production method of the present invention will be described in detail.

그러나, 이들이 본 발명의 범위를 제한 하는 것은 아니다.However, these do not limit the scope of the present invention.

도 1은 본 발명의 닭발묵의 제조방법의 제조공정도를 나타낸 도면이다.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a manufacturing process of a chicken broth of the present invention. FIG.

<닭발묵의 제조공정><Manufacturing process of chicken jelly>

1. 제1공정: 재료준비1. First step: preparation of materials

뼈있는 닭발을 준비한 후, 흐르는 물에 세척하여 핏물이나 오염물을 제거하여 준비한다.Prepare a chick chicken with a bone and wash it in flowing water to remove blood and contaminants.

이때, 뼈있는 닭발을 준비한는 이유는 하기의 공정에서 닭발액기스제조시, 뼈와 연골에 있는 유효성분까지 함께 추출하기 위함이다.At this time, the reason for preparing the chicken breast with bone is to extract the active ingredient in the bone and cartilage together with the chicken breast extract in the following process.

2. 제2공정: 닭발액기스 제조2. Step 2: Manufacture of chicken legs

제1공정에서 준비된 닭발을 추출포에 감싸 증탕기에 넣어 100 ~ 150℃ 온도에 4시간 ~ 5시간 가열하여 닭발액기스를 추출한다.The chicken feet prepared in the first step are wrapped in an extractive bag and heated at 100 to 150 ° C for 4 to 5 hours to extract the chicken leg liquid.

상기의 공정으로 콜라겐이 추출하는 것으로서, 닭발액기스를 의미한다.By the above-mentioned process, collagen is extracted and means chickens.

3. 제3공정: 불순물 제거3. Third step: removal of impurities

제2공정에서 추출된 닭발액기스를 여과기에 넣고 불순물을 제거한다.The chicken broth extracted from the second step is put into a filter to remove impurities.

4. 제4공정: 닭발묵 제조4. Step 4: Manufacture of chicken breast

제3공정에서 불순물이 제거된 닭발액기스 전체 중량 대비, 정제수 800 ~ 900 중량%, 우슬 0.4 ~ 0.6 중량%, 황기 0.1 ~ 0.3 중량%, 오가피 0.4 ~ 0.6 중량%, 카라기닌 0.2 ~ 0.4 중량%, 글리신 0.2 ~ 0.4 중량%, 말토덱스트린 0.4 ~ 0.6 중량%, 곤약분말 0.5 ~ 0.7 중량% 첨가한 후, 100 ~ 150℃ 온도에 8 ~ 10분간 교반 가열하여 닭발묵을 제조한다.The chrysanthemum extract of the present invention is characterized in that it contains 800 to 900 wt% of purified water, 0.4 to 0.6 wt% of mist, 0.1 to 0.3 wt% of sulfur, 0.4 to 0.6 wt% of carrageenan, 0.2 to 0.4 wt% 0.2 to 0.4% by weight of glycine, 0.4 to 0.6% by weight of maltodextrin and 0.5 to 0.7% by weight of konjac powder are added and the mixture is heated at a temperature of 100 to 150 ° C for 8 to 10 minutes with stirring to prepare chicken breast mousse.

이때, 닭발액기스 전체 중량 대비, 백년초 0.4 ~ 0.6 중량%, 모링가 0.4 ~ 0.6 중량%, 율금 0.4 ~ 0.6 중량% 중 선택된 어느 하나 또는 전부가 더 첨가되는 것이 바람직하다.At this time, it is preferable that any one or all selected from 0.4 to 0.6% by weight per 100 seconds, 0.4 to 0.6% by weight of moringa and 0.4 to 0.6% by weight based on the total weight of the chickens.

또, 제조된 닭발묵은 엑스레이 검출기에 통과되어 불순물을 검출하는 것이 바람직하다.In addition, it is preferable to detect the impurities by passing through the X-ray detector which has been manufactured.

5. 제5공정: 성형5. Fifth step: molding

제4공정에서 제조된 닭발묵을 10℃ 온도로 냉각하여 묵 형태로 성형한다.The chicken broth prepared in the fourth step is cooled to a temperature of 10 캜 and molded into a mushroom shape.

이때, 제조된 닭발묵은 내포장제에 충진시켜 10℃ 온도로 냉각시켜 그 후, 외포장하여 출고하는 것이 바람직하다.At this time, it is preferable that the prepared chicken eggplant be packed in a wrapping agent, cooled to 10 ° C, and then packed out.

한편, 상기의 공정으로 닭발묵의 결착력을 증대시키며 유통시 보존기간이 연장된다.On the other hand, the above-mentioned process increases the binding force of chicken jelly beans and prolongs the shelf life period.

이하, 본 발명의 제조방법을 이용한 닭발묵에 대하여 실시예 및 실험예를 통하여 상세히 설명하면 다음과 같다.Hereinafter, chicken brocast roasting using the manufacturing method of the present invention will be described in detail with reference to Examples and Experimental Examples.

그러나, 이들이 본 발명의 범위를 제한 하는 것은 아니다.
However, these do not limit the scope of the present invention.

<실시 예1>본 발명의 제조방법으로 제조된 닭발묵.Example 1 Chicken rosewood prepared by the method of the present invention.

시중에 유통되는 뼈있는 닭발을 준비한 후, 흐르는 물에 세척하여 핏물이나 오염물을 제거하여 준비하였다.Bone chickens distributed on the market were prepared and washed by running water to remove blood and contaminants.

상기 준비된 닭발을 추출포에 감싸 증탕기에 넣어 150℃ 온도에 5시간 가열하여 닭발액기스를 추출하였다.The chicken broth prepared above was wrapped in an extractive bag and placed in a boiling machine and heated at 150 ° C for 5 hours to extract chicken broth.

상기 추출된 닭발액기스를 여과기에 넣고 불순물을 제거하였다.The extracted chicken wing liquid was put into a filter to remove impurities.

상기 불순물이 제거된 닭발액기스 전체 중량 대비, 정제수 900 중량%, 우슬 0.6 중량%, 황기 0.3 중량%, 오가피 0.6 중량%, 카라기닌 0.4 중량%, 글리신 0.4 중량%, 말토덱스트린 0.6 중량%, 곤약분말 0.7 중량% 첨가한 후, 150℃ 온도에 10분간 교반 가열하여 닭발묵을 제조하였다.The composition was prepared by mixing 900 wt% of purified water, 0.6 wt% of silkworm, 0.3 wt% of sulfur, 0.6 wt% of caragean, 0.4 wt% of carrageenan, 0.4 wt% of glycine, 0.6 wt% of maltodextrin, 0.7% by weight, and the mixture was heated at 150 DEG C for 10 minutes with stirring to prepare chicken broth.

상기 제조된 닭발묵을 10℃ 온도로 냉각하여 묵형태로 성형하였다.
The chicken broth was cooled to 10 &lt; [deg.] &Gt; C and molded into a mushroom shape.

<비교 예 1>&Lt; Comparative Example 1 &

시중에 유통되는 무뼈 닭발을 준비한 후, 흐르는 물에 세척하여 핏물이나 오염물을 제거하여 준비하였다.The meatless chicken legs distributed on the market were prepared and then washed in running water to remove blood and contaminants.

상기 준비된 닭발을 분쇄후, 추출포에 감싸 증탕기에 넣어 150℃ 온도에 5시간 가열하여 닭발액기스를 추출하였다.The chicken broth prepared above was crushed, wrapped in an extractive bag, placed in a steamer, and heated at a temperature of 150 ° C for 5 hours to extract a chicken liquor.

상기 불순물이 제거된 닭발액기스 전체 중량 대비, 정제수 900 중량%, 카라기닌 0.4 중량%, 글리신 0.4 중량%, 말토덱스트린 0.6 중량%, 젤라틴 2 중량% 첨가한 후, 150℃ 온도에 10분간 교반 가열하여 닭발묵을 제조하였다.After addition of 900 wt% of purified water, 0.4 wt% of carrageenan, 0.4 wt% of glycine, 0.6 wt% of maltodextrin and 2 wt% of gelatin, the mixture was heated at 150 ° C for 10 minutes with stirring, Chicken roast was prepared.

상기 제조된 닭발묵을 10℃ 온도로 냉각하여 묵형태로 성형하였다.
The chicken broth was cooled to 10 &lt; [deg.] &Gt; C and molded into a mushroom shape.

<실험 예 1><Experimental Example 1>

상기와 같이 구성된 본 발명의 닭발묵에 대한 소비자들의 만족도를 조사하였다.The consumer's satisfaction with the chicken mug of the present invention constructed as described above was investigated.

대조구로는 상기 비교예 1의 닭발을 준비하였다.As a control, chicken broth of Comparative Example 1 was prepared.

연령과 성별을 고려하여 10대 ~ 40대 성인 남녀를 각각 연령대별로 5명씩 총 20명을 대상으로 조사하였으며, 향,식감 및 색택, 맛을 비교 조사하였다.In consideration of age and gender, a total of 20 persons were surveyed for each age group of 10 males and 40 females. The flavor, texture, color and taste were compared.

그 결과, 아래의 표1에 나타내었다.The results are shown in Table 1 below.

관능검사 결과Sensory test result
만족도satisfaction 향incense 식감 및 색택Texture and color 맛flavor 비고Remarks 실시예 1Example 1 55 55 55 쫀득한 식감과 닭발특유의 잡냄새가 적다Low odor and unique texture of chicken feet 비교예 1Comparative Example 1 2.42.4 3.83.8 3.53.5 질기고 닭발특유의 잡냄새가 많다.There is a lot of odor and smell unique to chicken meat.

*기호도 기준; 1. 아주 나쁘다, 3. 보통이다., 5. 아주 좋다.* Criteria of preference; 1. Very bad, 3. Normal, 5. Very good.

상기 표 1과 같이 본 발명의 실시예 1의 닭발묵은 쫀득한 식감과 닭발특유의 잡냄새가 적어 소비자들의 만족도가 높게 나타났음을 알수있다.As shown in Table 1 above, it can be seen that the chicken odor of Example 1 of the present invention has a high level of satisfaction due to low odor and unique odor of the chicken leg.

특히, 10대의 경우 거부감을 느끼지 않았다.Especially, teenagers did not feel rejection.

반면, 비교예 1의 닭발묵은 실시 예 1 대비, 질겨 식감이 안좋고 닭발특유의 잡냄새가 있으며 닭발액기스 추출시, 무뼈닭발로 인해 뼈와 연골의 진한 육수가 없어 전반적인 만족도가 낮았다.On the other hand, compared to Example 1 of Comparative Example 1, there was a poor texture of chicken meat, a characteristic odor of chicken meat, and overall satisfaction was low due to lack of strong bones and cartilage due to osseous chicken wings.

특히, 10대의 경우 거부감이 컸다.Especially, teenagers showed a great displeasure.

이와 같은, 본 발명은 콜라겐, 단백질 및 아미노산이 다량 함유된 닭발을 식물성 불포화지방인 곤약을 이용하여 묵형태로 제조하여 닭발에 혐오감을 갖는 어린이 및 여성들이 보다 쉽게 섭취 가능함은 물론, 한약재를 통해 닭발 특유의 냄새를 제거하여 남녀노소 누구나 간편한 식감 좋은 영양식 제공이 가능한 효과가 있다.As described above, the present invention provides a method of manufacturing a chicken breast containing a large amount of collagen, protein and amino acid in a mucilage form using konnyaku, a vegetable unsaturated fat, so that children and women having a dislike to chicken feet can be easily ingested, The unique odor is removed, and it is possible to provide easy nutritious food for all ages.

본 발명에 의해, 콜라겐, 단백질 및 아미노산이 다량 함유된 닭발을 식물성 불포화지방인 곤약을 이용하여 묵형태로 제조하여 닭발에 혐오감을 갖는 어린이 및 여성들이 보다 쉽게 섭취 가능함은 물론, 한약재를 통해 닭발 특유의 냄새를 제거하여 남녀노소 누구나 간편한 식감 좋은 영양식 제공이 가능한 닭발묵의 제조방법 및 그 닭발묵을 제공한다.According to the present invention, a chicken breast containing a large amount of collagen, protein, and amino acid is manufactured in a mucilage form using konjac, a vegetable unsaturated fat, so that children and women having a dislike to chicken feet can be easily ingested, To provide easy food texture and good nutrition to every man and woman, and to provide chicken broth.

Claims (4)

뼈있는 닭발을 준비한 후, 흐르는 물에 세척하여 핏물이나 오염물을 제거하는 제1공정;
상기 제1공정에서 준비된 닭발을 추출포에 감싸 증탕기에 넣어 100 ~ 150℃ 온도에 4시간 ~ 5시간 가열하여 닭발액기스를 추출하는 제2공정;
상기 제2공정에서 추출된 닭발액기스를 여과기에 넣고 불순물을 제거하는 제3공정;
상기 제3공정에서 불순물이 제거된 닭발액기스 전체 중량 대비, 정제수 800 ~ 900 중량%, 우슬 0.4 ~ 0.6 중량%, 황기 0.1 ~ 0.3 중량%, 오가피 0.4 ~ 0.6 중량%, 카라기닌 0.2 ~ 0.4 중량%, 글리신 0.2 ~ 0.4 중량%, 말토덱스트린 0.4 ~ 0.6 중량%, 곤약분말 0.5 ~ 0.7 중량% 첨가한 후, 100 ~ 150℃ 온도에 8 ~ 10분간 교반 가열하여 닭발묵을 제조하는 제4공정; 및
상기 제4공정에서 제조된 닭발묵을 10℃ 온도로 냉각하는 제5공정;을 포함하며,
상기 제4공정에는 닭발액기스 전체 중량 대비, 백년초 0.4 ~ 0.6 중량%, 모링가 0.4 ~ 0.6 중량%, 율금 0.4 ~ 0.6 중량% 중 선택된 어느 하나 또는 전부가 더 첨가되는 것을 특징으로 하고,
상기 제4공정에서 제조된 닭발묵은 엑스레이 검출기에 통과되어 불순물을 검출하는 공정이 더 포함되는 것을 특징으로 하는 닭발묵의 제조방법.Preparing a chicken breast with a bone, washing it in running water to remove blood and contaminants;
A second step in which the chicken leg prepared in the first step is wrapped in an extractive bag and heated at 100 to 150 DEG C for 4 to 5 hours to extract chicken chicken juice;
A third step of removing the impurities from the chick embryo extracted in the second step into a filter;
The method according to any one of Claims 1 to 3, wherein in the third step, the purified water is mixed with 800 to 900 wt%, 0.4 to 0.6 wt% of mussel, 0.1 to 0.3 wt% of an ocher, 0.4 to 0.6 wt% 0.2 to 0.4% by weight of glycine, 0.4 to 0.6% by weight of maltodextrin and 0.5 to 0.7% by weight of konjac powder, and heating the mixture at a temperature of 100 to 150 ° C for 8 to 10 minutes with stirring to produce chicken breast mousse; And
And a fifth step of cooling the chicken broth prepared in the fourth step to a temperature of 10 DEG C,
In the fourth step, any one or all selected from among 0.4 to 0.6% by weight per 100 seconds, 0.4 to 0.6% by weight of moringa, and 0.4 to 0.6% by weight based on the total weight of the chowder flour is further added.
And detecting the impurities by passing through the chick egg-covered X-ray detector manufactured in the fourth step. 삭제delete 삭제delete 상기 제 1항의 방법에 의해 제조된 닭발묵.Chicken broth produced by the method of the above 1.
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JP2004065062A (en) 2002-08-05 2004-03-04 With:Kk Jelly-like supplement for diet
KR101258680B1 (en) * 2010-11-22 2013-04-26 소영진 rice muk, and method for manufacturing the rice muk

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004065062A (en) 2002-08-05 2004-03-04 With:Kk Jelly-like supplement for diet
KR101258680B1 (en) * 2010-11-22 2013-04-26 소영진 rice muk, and method for manufacturing the rice muk

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210050113A (en) 2019-10-28 2021-05-07 강순희 Manufacturing method of jelly using chicken feet

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