KR101930925B1 - A process for the preparation of duck soup with medicinal herbs by using the duck feeding Sipjjeondaebotang and the Duck Soup prepared therefrom - Google Patents
A process for the preparation of duck soup with medicinal herbs by using the duck feeding Sipjjeondaebotang and the Duck Soup prepared therefrom Download PDFInfo
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- KR101930925B1 KR101930925B1 KR1020160167079A KR20160167079A KR101930925B1 KR 101930925 B1 KR101930925 B1 KR 101930925B1 KR 1020160167079 A KR1020160167079 A KR 1020160167079A KR 20160167079 A KR20160167079 A KR 20160167079A KR 101930925 B1 KR101930925 B1 KR 101930925B1
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Classifications
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1624—Sulphur
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- 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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- Chemical & Material Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fodder In General (AREA)
Abstract
본 발명은 십전대보탕을 먹인 오리를 이용한 한방오리탕의 제조방법 및 이에 따라 제조된 한방오리탕에 관한 것으로, 본 발명에 따라 제조된 한방오리탕은 십전대보탕과 유황소금이 함유된 물; 및 유황과 천연식이유황 및 유황소금이 함유된 사료를 급이시킨 오리뼈와 한약재를 이용하여 제조된 오리탕 육수와 오리고기를 이용함으로써 오리 특유의 비린맛 및 잡내가 제거되면서 느끼한 맛이 개선되고 각종 영양성분이 풍부할 뿐만 아니라 저장기간도 향상시킬 수 있다. The present invention relates to a method for manufacturing a herbal ori using a duck fed with a soup baseball, and a herbal ori tang produced thereby. The herbal ori tang produced according to the present invention comprises water containing sulfuric acid trehalose and sulfur salts; And duck bone which is prepared by using duck bones and herbal ingredients which are fed with sulfur and natural dietary sulfur and sulfur salts. By using duck meat and duck meat, it is possible to improve the flavor Not only is it rich in nutrients, but also the storage period can be improved.
Description
본 발명은 십전대보탕을 먹인 오리를 이용한 한방오리탕의 제조방법 및 이에 따라 제조된 한방오리탕에 관한 것으로, 보다 구체적으로는 십전대보탕과 유황소금이 함유된 물; 및 유황과 천연식이유황 및 유황소금이 함유된 사료를 급이시킨 오리로부터 수득한 오리뼈 육수와 오리고기를 이용하여 한방오리탕을 제조하는 방법 및 이에 따라 제조된 한방오리탕에 관한 것이다.The present invention relates to a method for manufacturing a herb oritang using a duck fed with a prey tremor bath and to a herb oritang produced thereby, and more specifically, And a method for manufacturing a herbal ori carrots by using duck bone marrow and duck meat obtained from ducks fed with a feed containing sulfur and natural dietary sulfur and sulfur salts, and a herbal oriental prepared thereby.
오리는 예로부터 중풍, 고혈압, 신경통, 동맥경화, 비만증, 허약체질, 결핵, 위장질환 등에 효능이 있는 것으로 알려져 있으며, 몸 안에 강한 해독제를 함유하고 있어서 양잿물이나 염산과 같은 독극물을 먹어도 잘 죽지 않으며, 몸 안에 소금기가 많아서 질병에 대한 저항력이 강하다. 한방에서는 이러한 오리를 그 자체로서 약제로 사용할 경우에 전술한 바와 같은 효능 외에도 염증을 없애주고 새살이 돋아나게 하며, 몸 안에 축적된 어혈이나 염증, 고름 등을 없애주고 피를 맑게 하여 주는 것으로 알려져 있다. 오리고기는 불포화지방산의 함량이 높고, 필수 아미노산과 무기질, 각종 비타민과 칼슘, 인, 철, 칼륨 등의 미네랄과 오메가 3가 풍부하여 약용으로도 많이 사용되고 있다.Ducks have been known to be effective against paralysis, hypertension, neuralgia, arteriosclerosis, obesity, weakness, tuberculosis and gastrointestinal diseases. Since they contain strong antidote in the body, they do not die even if they eat toxic substances such as lye or hydrochloric acid. There is a lot of salt in the body, so it is resistant to disease. In the oriental medicine, when these ducks are used as medicines in themselves, it is known that they remove the inflammation as well as the above-mentioned efficacy and cause the newborn to sprout, cleanse the accumulated eosinophils, inflammation, pus, etc. and clear the blood. Duck meat has a high content of unsaturated fatty acids, is rich in essential amino acids and minerals, various vitamins, minerals such as calcium, phosphorus, iron and potassium, and omega-3.
이러한 오리고기를 이용하여 양파, 수삼, 미나리, 대추 등을 혼합하여 끓여낸 오리탕 또한 영양보양식으로 많이 애용되고 있다. Using these duck meat, onion, ginseng, parsley, jujube mixed with boiled orchids are also widely used as nutritional supplements.
그러나, 이와 같이 건강에 좋은 오리는 다른 가금류인 닭보다 더 비릿한 맛과 비릿한 잡내를 내기 때문에 오리를 이용한 음식의 제조시에는 오리 특유의 비릿한 맛과 잡내를 제거하는 것이 중요하다. 이에 오리탕 제조시 오리 특유의 비릿한 맛과 잡내를 제거하기 위하여 감초, 생강, 마늘 등을 이용한 육수에 오리를 담가둠으로써 특유의 비릿한 맛과 잡내를 제거하는 방법이 사용되고 있다. However, it is important to remove duck-specific tastes and catches when manufacturing duck-based foods, since such healthy ducks produce a more salty taste and a clearer taste than other poultry chickens. Therefore, in order to remove the characteristic taste of ducks and ducks, ducks are soaked in seaweeds using licorice, ginger, garlic, etc. to remove specific taste and odor.
이외에도 최근에는 오리를 사육하는 방법을 개선하고자 하는 연구가 많이 진행되고 있으며, 예를 들어 유황을 사료로 하여 키운 유황오리를 이용하는 방법도 제시되고 있으며, 각종 한방재료를 첨가함으로써 오리탕에 높은 영양이 함유되도록 하고 있다. Recently, many studies have been conducted to improve the method of raising ducks. For example, a method of using sulfur duck raised with sulfur as a feed has been proposed, and by adding various herbal materials, .
그러나, 아직까지는 오리 특유의 비릿한 맛과 잡내를 제거하기에는 역부족이며, 오히려 한방재의 향이 너무 강하여 식감을 떨어뜨리는 문제가 있다.However, until now, it is not enough to remove the characteristic taste of the duck and the taste of the duck, and the scent of the herbal material is rather strong, so that the texture is lowered.
이에 본 발명자들은 상기 문제점을 개선하면서 기호도 및 기능성이 향상될 수 있는 오리탕을 개발하기 위해 계속 연구를 진행한 결과, 십전대보탕과 유황소금이 함유된 물; 및 유황과 천연식이유황 및 유황소금이 함유된 사료를 급이시킨 오리뼈와 한약재를 이용하여 제조된 오리탕 육수와 오리고기를 이용함으로써 오리 특유의 비린맛 및 잡내가 제거되면서 느끼한 맛이 개선되고 각종 영양성분이 풍부하면서 저장기간도 향상시킬 수 있다는 사실을 발견함으로써 본 발명을 완성하였다. Accordingly, the inventors of the present invention have conducted research to develop oritang which can improve the preference and functionality while improving the above problems. As a result, it has been found that water containing sulfuric acid trehalose and sulfuric salt; And duck bone which is prepared by using duck bones and herbal ingredients which are fed with sulfur and natural dietary sulfur and sulfur salts. By using duck meat and duck meat, it is possible to improve the flavor The present inventors have completed the present invention by discovering that the nutritional composition is abundant and the storage period can be improved.
따라서, 본 발명에서 해결하고자 하는 기술적 과제는 오리 특유의 비린맛 및 잡내가 제거되면서 느끼한 맛이 개선되고 각종 영양성분이 풍부할 뿐만 아니라 저장기간도 향상시킬 수 있는 오리탕의 제조방법을 제공하기 위한 것이다.SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for manufacturing Orientang which can improve not only the pungent taste of birds, .
또한, 본 발명에서 해결하고자 하는 다른 기술적 과제는 상기 제조방법에 따라 제조된 오리탕을 제공하기 위한 것이다.Another technical problem to be solved by the present invention is to provide an oritang manufactured according to the above-described production method.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 오리탕의 제조방법을 제공한다:According to an aspect of the present invention, there is provided a method for manufacturing an oriental bath comprising the steps of:
(S1) 물의 총 중량을 기준으로 하여 십전대보탕 0.05 내지 0.15 중량% 및 유황소금 0.05 내지 0.15 중량%가 함유된 식수; 및 (S1) drinking water containing 0.05 to 0.15% by weight of Sucraldeggimbutan and 0.05 to 0.15% by weight of sulfuric salt based on the total weight of water; And
사료의 총 중량을 기준으로 하여 법제유황 0.05 내지 0.15 중량%, 천연식이유황 0.05 내지 0.15 중량% 및 유황소금 0.05 내지 0.15 중량%가 함유된 사료를 이용하여 오리를 30 내지 50일 동안 급이시킨 후 오리뼈 및 오리고기를 준비하는 단계;The ducks were fed for 30 to 50 days using a diet containing 0.05-0.15% by weight of legal sulfur, 0.05-0.15% by weight of natural dietary sulfur and 0.05-0.15% by weight of sulfur, based on the total weight of the feed Steps to prepare duck bone and duck meat;
(S2) 암반지하수 100 중량부에 대하여 상기 단계 (S1)에서 수득된 오리뼈 60 내지 70 중량부; 대파 2 내지 4 중량부; 양파 10 내지 30 중량부; 무 5 내지 15 중량부; 한약재 2 내지 4 중량부; 울금가루 0.5 내지 1.5 중량부; 및 천일염 1 내지 3 중량부를 첨가하여 1 내지 2 시간 동안 가열하여 오리탕 육수를 제조하는 단계로서,(S2) 60 to 70 parts by weight of the duck bone obtained in the step (S1) with respect to 100 parts by weight of rock groundwater; 2 to 4 parts by weight of rapamycin; 10 to 30 parts by weight of onion; 5 to 15 parts by weight; 2 to 4 parts by weight of herbal medicine; 0.5 to 1.5 parts by weight of corn meal; And 1 to 3 parts by weight of a salt of the sun, and heating the mixture for 1 to 2 hours,
상기 한약재가 한약재 총 중량을 기준으로 하여 울금 또는 당귀 4.5 내지 5.5 중량%, 산수유 4.5 내지 5.5 중량%, 황기 18 내지 22 중량%, 대추 4.5 내지 5.5 중량%, 오가피 가지 33 내지 37 중량% 및 헛개나무 가지 28 내지 32 중량% 로 이루어진 것이고; 및 Wherein said medicinal herb is selected from the group consisting of 4.5 to 5.5% by weight of corn or ginseng, 4.5 to 5.5% by weight of corn oil, 18 to 22% by weight of sulfur, 4.5 to 5.5% by weight of jujube, 33 to 37% 28 to 32% by weight of branches; And
(S3) 상기 단계 (S1)에서 수득된 오리고기 100 중량부에 대하여 상기 단계 (S2)에서 제조된 오리탕 육수 600 내지 650 중량부; 토란대 100 내지 140 중량부; 들깨가루 14 내지 16 중량부, 생마늘 20 내지 28 중량부, 쇠고기다시다 7 내지 8 중량부; 생강 10 내지 14 중량부, 표고가루 4 내지 6 중량부; 흑후추분말 2 내지 3 중량부, 천일염 10 내지 14 중량부 및 양파 20 내지 28 중량부를 혼합하여 50 내지 70분 동안 가열하여 한방오리탕을 제조하는 단계.(S3) 600 to 650 parts by weight of the oriental broth prepared in the step (S2) with respect to 100 parts by weight of the duck meat obtained in the step (S1); 100 to 140 parts by weight of a tandem mass; 14 to 16 parts by weight of perilla powder, 20 to 28 parts by weight of raw garlic, 7 to 8 parts by weight of beef tongue; 10 to 14 parts by weight of ginger, 4 to 6 parts by weight of ground flour; 2 to 3 parts by weight of blackhit powder, 10 to 14 parts by weight of a salt of the sun, and 20 to 28 parts by weight of an onion are mixed and heated for 50 to 70 minutes to prepare a one-way ori.
또한, 본 발명에서는 상기한 제조방법에 따라 제조된 한방오리탕을 제공한다.In addition, the present invention provides a Oriental Oriental herb prepared according to the above-described production method.
본 발명에 따라 제조된 한방오리탕은 십전대보탕과 유황소금이 함유된 물; 및 유황과 천연식이유황 및 유황소금이 함유된 사료를 급이시킨 오리뼈와 한약재를 이용하여 제조된 오리탕 육수와 오리고기를 이용함으로써 오리 특유의 비린맛 및 잡내가 제거되면서 느끼한 맛이 개선되고 각종 영양성분이 풍부할 뿐만 아니라 저장기간도 향상시킬 수 있다. The herb oritang prepared according to the present invention is a mixture of water containing sulfuric acid trehalose and sulfur salts; And duck bone which is prepared by using duck bones and herbal ingredients which are fed with sulfur and natural dietary sulfur and sulfur salts. By using duck meat and duck meat, it is possible to improve the flavor Not only is it rich in nutrients, but also the storage period can be improved.
본 발명에서 오리의 식수에 사용하는 십전대보탕은 십보탕(十補湯), 십전산(十全散)으로도 불린다. 십전대보(十全大補)라는 처방명은 모든 것을 온전하고 지극하게(大) 보(補)한다는 의미를 지니고 있다. 중국 송(宋)나라 태종 때 진사문(陳師文) 등이 황제의 명을 받들어 지은 의서(醫書)인 《태평혜민화제국방(太平惠民和劑局方)》에 처음으로 등장한다. 이후 허준(許浚), 유완소(劉完素) 등의 저명한 의학자들이 저술한 의서에서 기혈(氣血)을 대보(大補)시켜 허로(虛勞)를 치료한다고 수록되어 있다. 즉 십전대보탕은 몸을 전반적으로 보양(補養)하는 대표 처방으로 사용되어 왔고 현재에도 각종 허약성 질환에 널리 활용되고 있다.In the present invention, the Suseobaebotang which is used for the drinking water of the duck is also referred to as Sobotan (hot water), Jisan (十 十 散). The prescription name of Daejeon Daebo (meaning Daejeon Daebo) has the meaning of perfecting and enriching everything. And the Chinese calligrapher Chen Dynasty in the Song Dynasty of Song Dynasty first appeared in the Taipei Dynasty Peace Treaty (Taipei Peaceful Peace Treaty), a treatise on the Emperor's name. Since then, it has been reported that heo (虚 勞) is treated by reporters of gihyeol (气血) in the books written by prominent medical scientists such as Huhjun and Yuujang. In other words, Sukjeonbyeotang has been used as a representative prescription to maintain the body as a whole and is now widely used for various diseases with weakness.
동의보감 잡병편의 허로문에서는 '허약하고 피로해서 기와 혈이 모두 약해진 것을 치료하고 능히 음과 양을 조화롭게 한다.(治虛勞, 氣血兩虛, 能調和陰陽)', '허약하고 피로해서 저절로 땀이 나는 증상을 치료한다.(治虛勞自汗)'고 기재되어 있다. 현대에서는 임상적으로 만성허증질환, 병을 앓고 난 후 회복할 때 또는 수술 후 회복할 때 사용빈도가 높다. 게다가 십전대보탕은 부인과질환, 간계질환, 외과 및 피부질환, 안이비인후질환, 심계질환, 운동기계질환, 신계질환, 비위계질환 등에 폭넓게 활용되기도 한다. 실험적 연구로는 쥐를 대상으로 한 실험에서 면역계의 증강에 유의한 효과를 나타낸다는 보고가 있다.In Dong-bo-hyeon, the handovers of Dong-bo-hyeon's handicap, "It is possible to cure weakness and fatigue by weakness and weakness, and to harmonize the yin and yang" (治 虛 勞, 气血 兩虛, This is the symptom that I am healing. " In modern times, it is frequently used clinically for chronic amyotrophy, recovery after illness, or recovery after surgery. In addition, Suseongdaebotang is widely used for gynecological diseases, tranditional diseases, surgery and skin diseases, eye diseases, heart diseases, exercise machines, neonatal diseases, and non-geriatric diseases. Experimental studies have shown a significant effect on the enhancement of the immune system in rats.
십전대보탕은 인삼, 백출, 백복령, 감초, 숙지황, 백작약, 천궁, 당귀, 황기, 육계 각 4g씩으로 한 첩이 구성되고 여기에 대추 2개, 생강 3쪽을 넣고 물에 달여서 복용한다. 처방의 구성을 보면 사군자탕(인삼, 백출, 백복령, 감초)과 사물탕(숙지황, 백작약, 천궁, 당귀)을 합친 후 황기와 육계가 추가되어 있다. 일반적으로 사군자탕은 기(氣)를 보하며, 사물탕은 혈(血)을 보하는 처방으로 널리 알려져 있다. 사상의학에서는 소음인 십전대보탕이라는 것이 있으며, 이는 소음인 체질의 사람들에 적합하게 처방을 변형시킨 것이다. 숙지황 대신 사인을 넣고 백복령 대신 진피를 넣는다. 노란색의 고체상태를 유지하지만 고온에서는 그 반응성이 매우 커서 금 및 백금을 제외한 거의 모든 금속과 반응하여 황화물을 형성하며, 천연에서는 주로 유리상태의 자연황이나 중금속과 결합된 황철석(FeS2), 방연석(PbS), 섬아연석(ZnS), 황동석(CuFeS2) 등의 황화물 또는 중정석(BaSO4), 경석고(硬石膏, CaSO4), 석고(CaSO4·2H2O) 등의 황산염을 비롯한 화산가스, 온천, 광천 등의 황화수소(H2S), 아황산가스(SO2), 황산(H2SO4)의 형태로 존재한다.It is made up of a mixture of 4 g of each of 4 g each of ginseng, white liquor, Baekbokryeong, licorice, Sujijiwang, Baekjae medicine, celestial ginseng, angelica, hwanggi and broiler. In the composition of the prescription, yellow jelly and broiler are added after the combination of saunjangtang (ginseng, Baekjong, Baekbokryeong, licorice) and samtang (saekjipghang, Generally, Sanggun-tang sees Ki (气), and Sam-tang is widely known as a prescription to see blood (blood). In Sasang Medicine, there is a noise called Sikjeon Daebomboong, which is a modification of the prescription for the people of the noise constitution. Instead of Sukjipgang, put the sign and put the dwarf instead of Baekbokryeong. (FeS2) and galena (PbS), which are mainly bound to the natural state in the glassy state and in the natural state, are formed by reacting with almost all metals except gold and platinum to form sulfides, ), Sulfides such as sphalerite (ZnS) and chalcopyrite (CuFeS2), and sulfates such as barite (BaSO4), cementite (CaSO4 · 2H2O) and gypsum (CaSO4 · 2H2O) H2S), sulfur dioxide (SO2), and sulfuric acid (H2SO4).
본 발명에서는 통상의 공지된 방법에 따라 십전대보탕을 제조하거나 시판하는 십전대보탕을 사용할 수 있다.According to the present invention, it is possible to manufacture a souvenir souvenir soup according to a conventionally known method or to use a commercially available soup soup soup soup soup.
본 발명에서 사용하는 유황은 생물체를 구성하는 필수요소로서 단백질의 함황아미노산{시스테인(cysteine), 메치오닌(methione)} 성분을 이루거나 비타민 B, 비타민 H, 페니실린 등의 헤테로고리화합물에도 함유되어 있는데, 동의보감에 따르면 "유황은 성(性)이 대열(大熱)하고 맛이 시고 독이 있으며, 심복(心腹)의 적취(積聚:체증이 오래되어 덩어리가 지는 병)와 사기(邪氣:부정한 기운)의 냉벽 등을 다스리고 근골(筋骨)을 굳세고 장하게 한다."라 서술되어 있다. 이의 효능으로는 항암작용, 피부병 치료, 콜레스트롤 합성억제 및 혈전분해 작용, 뼈 강화작용, 염증제거와 살균작용, 이뇨 및 변비 억제작용, 당뇨병 예방 등의 효과가 있다.Sulfur used in the present invention is an essential element constituting an organism and constitutes a component of a sulfurous acid amino acid (cysteine, methione) of a protein or is contained in a heterocyclic compound such as vitamin B, vitamin H and penicillin. According to Dong-bo-gyung, "Sulfur is a mixture of sex, heat, poison, poison, sickness, and fraud. It controls the cold walls and strengthens the muscles (muscles). " Its effects include anticancer action, treatment of skin diseases, inhibition of cholesterol synthesis and thrombolytic action, bone strengthening action, inflammation elimination and sterilization action, diuretic and constipation inhibiting action, and prevention of diabetes.
이러한 유황은 독성이 강하기 때문에 사기 그릇에 유황을 투입 및 밀봉한 후 약 48시간 동안 가열한 다음 분말화하는 법제유황의 제조방법이 이용되고 있으나, 이러한 제조방법은 그 혼합량을 정확히 조절하지 못하면 가금류 또는 가축류가 대거 사멸하는 현상이 발생할 수 있으며, 유황 성분이 대부분 배설물로 배설되어 흡수율이 미미하며 순도가 낮은 문제점이 있다. Since this sulfur is highly toxic, sulfur is added to the porcelain bowl and sealed, and then heated for about 48 hours and then pulverized. However, such a preparation method is not suitable for poultry or poultry There is a problem that the livestock is killed extensively, and the sulfur component is mostly excreted in the excrement, so that the water absorption rate is insignificant and the purity is low.
본 발명에서는 유황성분으로서 독성분을 제거한 법제유황을 사용한다. In the present invention, a legal sulfur obtained by removing a toxic component as a sulfur component is used.
본 발명에서 사용하는 천연유기유황이란 (Dimethyl Sulfone; Methyl Sulfonyl Methane) “신종” 물질인 천연 유황 합성물, 천연유기유황(Natural Sulfur)은- 식물에서 추출해낸 무독, 무취의 유황(천연유기유황/Natural Sulfur) - 소나무에서 추출한 천연식이유황을 말한다. DMSO(디메틸 설폭사이드)라는 유황물질을 근육 골격에 대한 장애, 피부경화증, 관절염, 당뇨, 위궤양 등에 효과가 있다.Natural sulfur compounds and natural sulfur compounds, which are "new" substances in the present invention, are non-toxic and odorless sulfur extracted from plants (Natural Sulfur / Natural (Natural Sulfur) Sulfur) - refers to natural dietary sulfur extracted from pine trees. DMSO (dimethylsulfoxide), a substance called sulfur skeletal disorder, skin sclerosis, arthritis, diabetes, gastric ulcers are effective.
본 발명의 구체적인 실시양태에 따르면, 물의 총 중량을 기준으로 하여 십전대보탕 0.05 내지 0.15 중량%, 바람직하게는 0.1 중량% 및 유황소금 0.05 내지 0.15 중량%, 바람직하게는 0.1 중량%를 첨가한 식수; 및 사료의 총 중량을 기준으로 하여 법제유황 0.05 내지 0.15 중량%, 바람직하게는 0.1 중량%, 천연식이유황 0.05 내지 0.15 중량%, 바람직하게는 0.1 중량% 및 유황소금 0.05 내지 0.15 중량%, 바람직하게는 0.1 중량%가 함유된 사료를 이용하여 오리를 30 내지 50일 동안 급이시킨 오리를 이용하는 것을 특징으로 한다.According to a specific embodiment of the present invention, drinking water containing 0.05 to 0.15% by weight, preferably 0.1% by weight, and 0.05 to 0.15% by weight, preferably 0.1% by weight of sulfuric acid based on the total weight of water is added; 0.05 to 0.15% by weight, preferably 0.1% by weight, preferably 0.05 to 0.15% by weight, preferably 0.05 to 0.15% by weight, and 0.05 to 0.15% by weight, based on the total weight of the feed, Is characterized by using ducks fed with ducks for 30 to 50 days using a feed containing 0.1% by weight.
본 발명에서 오리 급이시 사용하는 사료는 통상의 오리사료로서 이에는 특별한 제한이 없다. 또한, 오리의 영양상태를 향상시키기 위하여 추가의 기능성 성분을 포함할 수 있다.In the present invention, the feed used for ducks is not particularly limited. It may also contain additional functional ingredients to improve the nutritional status of the duck.
상기한 방법에 따라 사육된 오리로부터 수득한 오리뼈 및 오리고기를 이용하여 오리탕을 제조할 경우 오리 특유의 비린맛 및 잡내를 제거할 수 있으며, 십전대보탕 및 유황의 효능을 부가할 수 있다.When the duck bone and the duck meat obtained from the ducks raised according to the above-described method are used to prepare the ori tang, it is possible to remove the pungent flavor and odor peculiar to the duck, and to add the effect of the deciduous treacle and the sulfur.
본 발명의 하나의 구체적인 실시양태에 따르면, 암반지하수 100 중량부에 대하여 상기에서 수득된 오리뼈 60 내지 70 중량부; 대파 2 내지 4 중량부; 양파 10 내지 30 중량부; 무 5 내지 15 중량부; 한약재 2 내지 4 중량부; 울금가루 0.5 내지 1.5 중량부; 및 천일염 1 내지 3 중량부를 첨가하여 1 내지 2 시간 동안 가열하여 오리탕 육수를 제조할 수 있다.According to one specific embodiment of the present invention, 60 to 70 parts by weight of the duck bone obtained above is added to 100 parts by weight of rock groundwater; 2 to 4 parts by weight of rapamycin; 10 to 30 parts by weight of onion; 5 to 15 parts by weight; 2 to 4 parts by weight of herbal medicine; 0.5 to 1.5 parts by weight of corn meal; And 1 to 3 parts by weight of a salt of the sun-dried salt may be added and heated for 1 to 2 hours to prepare oriental broth.
상기 한약재는 한약재 총 중량을 기준으로 하여 울금 또는 당귀 4.5 내지 5.5 중량%, 산수유 4.5 내지 5.5 중량%, 황기 18 내지 22 중량%, 대추 4.5 내지 5.5 중량%, 오가피 가지 33 내지 37 중량% 및 헛개나무 가지 28 내지 32 중량% 로 이루어진 것을 특징으로 한다.The medicinal herb contains, based on the total weight of herbal medicines, 4.5 to 5.5% by weight of corn or ginseng, 4.5 to 5.5% by weight of corn oil, 18 to 22% by weight of sulfur, 4.5 to 5.5% by weight of jujube, 33 to 37% And 28 to 32% by weight of branches.
상기 울금은 생강과의 식물인 울금(Curcuma longa Radix), 온울금(C. aromatica), 광서아출(C. kwangsiensis), 봉아출(C. zedoaria)을 포함한다. 보통 강황과 많이 비교되는데, 강황은 뿌리줄기인 반면 울금은 덩이뿌리를 사용해 건조한 것이다. 울금은 기를 소통시키고 혈액순환을 도와 생리통, 생리 불순, 옆구리 통증을 완화시킨다. 또한 토혈, 코피, 피오줌을 치료하는 데에도 효능이 있으며, 정신을 맑게 하고 흉복부가 그득한 것을 없애주므로 담즙 분비 촉진과 담낭 결석 치료에도 쓰인다.The galls include the ginger plants Curcuma longa Radix, C. aromatica, C. kwangsiensis, and C. zedoaria. It is usually compared with turmeric, which is rootstock, while turmeric is dried using root roots. Ulgum communicates the flies and helps the blood circulation to relieve menstrual cramps, menstrual irregularities and flank pain. It is also effective in the treatment of blood clots, nosebleeds, and pus, cleanses the mind and removes the victim's part, which is also used to promote bile secretion and to treat gallstones.
상기 당귀는 기운이 따뜻하고 맛은 달면서도 매운데[溫甘辛], 일반적으로 참당귀가 중국당귀나 왜당귀에 비해 단맛은 약하고 매운맛이 강하다. 당귀의 효능은 피가 부족할 때 피를 생성해 주는 보혈 작용(補血作用)이 주를 이룬다. 중국당귀나 왜당귀의 뿌리로 만든 당귀는 보혈작용이 뛰어나다. 하지만 참당귀의 뿌리로 만든 당귀는 보혈작용보다는 피를 원활히 순환하게 해주는 활혈작용(活血作用)이 더 뛰어나며, 항암효과 및 혈압강하 작용이 강하다.The Angelica gigas are warm and tasty, but spicy and spicy. Generally, Angelica angustifolia is stronger than Chinese angelica angelica and Angelica gigas. The efficacy of angiosperms is due to the blood-producing (blood-clotting) action of producing blood when blood is scarce. Chinese Angelica, why Angelica, made from the root of Angelica gigas, is excellent in blood circulation. However, Angelica root, made from the root of Angelica gigas, has better anticancer effect and blood pressure lowering effect than antihypertensive action.
상기 산수유는 층층나무과의 낙엽교목인 산수유나무의 열매이다. 과육(果肉)에는 코르닌(cornin)·모로니사이드(Morroniside)·로가닌(Loganin)· 타닌(tannin)·사포닌(Saponin) 등의 배당체와 포도주산·사과산·주석산 등의 유기산이 함유되어 있고, 그밖에 비타민 A와 다량의 당(糖)도 포함되어 있다. 종자에는 팔미틴산·올레인산·리놀산 등이 함유되어 있다. 성분 중 코르닌은 부교감신경의 흥분작용이 있는 것으로 알려져 있다. The above-mentioned corn oil is the fruit of the seedling tree which is a deciduous tree of the debris. The pulp contains the glycosides such as cornin, Morroniside, Loganin, tannin and saponin and organic acids such as wine, malic acid and tartaric acid. In addition, it contains vitamin A and a large amount of sugars. Seeds include palmitic acid, oleic acid, linoleic acid and the like. Among the components, cornin is known to have an excitatory action of parasympathetic nerves.
상기 황기는 콩과에 속하는 다년생 초본식물로서 내용 약성이 온화하고 맛이 달다. 효능은 쉽게 피로하고 힘이 약하며, 음성이 낮고 맥박이 연약하고 땀을 많이 흘리는 사람에게 현저한 효능을 나타내고 있어서 예로부터 인삼 대용으로 많이 써왔다. 그리고 자궁하수·위하수·탈홍·자궁출혈에도 널리 이용되며, 체력을 항진시켜 주고 전신근육의 긴장도를 높여주기도 한다.The Hwanggi is a perennial herbaceous plant belonging to the soybean family, and its content is mild and tasteful. The efficacy is easily fatigued, weak in strength, low in vomiting, weak in pulse, and exhibiting remarkable efficacy in people who sweat a lot, and has been widely used as substitute for ginseng since ancient times. It is also widely used for uterine drainage, gastrointestinal tract, esophagus, and uterine bleeding. It also increases the physical strength and increases the tension of the whole body muscles.
상기 대추는 그 색이 붉다 하여 홍조(紅棗)라고도 하는데, 홍조는 찬 이슬을 맞고 건조한 것이라야 양질의 대추가 된다. 과육에는 주로 당분이 들어 있으며 점액질·능금산·주석산 등도 들어 있다. 씨에는 베툴린·베투릭산·지방 등이 들어 있어 한방에서는 이뇨강장·건위진정·건위자양의 약재로 널리 쓰인다. 또한, 식용으로 널리 쓰여 관혼상제 때의 음식마련에는 필수적인 과실이다. The jujube is also called red liquor because its color is red. The red liquor is a jujube of good quality if it is dry with cold dew. The pulp contains mainly sugar and contains mucus, maltose, and tartaric acid. Seeds contain Betuline, Betulic acid, and fat, and are widely used as medicines for diuretic, calmness, and dryness in one room. In addition, it is widely used for edible purposes, and it is an indispensable mistake to prepare food for ceremonial occasions.
상기 오가피는 잎이 다섯 개로 갈라져 있는데, 하나의 가지에 다섯 개의 잎이 나는 것이 좋다 하여 오가(五佳)라고 칭하였다가 지금은 오가(五加)로 기재하게 되었다. 오가피는 간과 신장의 기운을 보하여 힘줄과 뼈를 튼튼하게 하므로 사지마비, 구련, 허리와 무릎의 연약증상, 하지무력감, 골절상, 타박상, 부종 등에 쓰인다. 약리작용은 면역증강, 항산화, 항피로, 항고온, 항자극작용, 내분비기능조절, 혈압조절, 항방사능, 해독작용이 보고되었다. The oggia is divided into five leaves, and it is said that it is good to have five leaves on one branch, and it is called Oga, and now it is described as Oga (五 加). Ogapi is used to strengthen the tendons and bones by showing the energy of the liver and kidneys. It is used for limb paralysis, burning, softness symptoms of the waist and knee, weakness, numbness, fractures, bruises and edema. The pharmacological actions were immune enhancement, antioxidant, anti-fatigue, anti-hypertension, anti-irritation, endocrine control, blood pressure control, anti-radioactivity and detoxification.
본 발명에서는 오가피의 가지 부분을 사용하는 것을 특징으로 한다.The present invention is characterized by using branch portions of orgies.
상기 헛개나무는 지구자나무라고도 하며, 높이 10~17 m이고 수피(樹皮)는 흑회색이며 작은가지는 갈자색(褐紫色)으로 피목(皮目)이 있다. 겨울눈은 2개의 눈비늘[芽鱗]로 싸여 있으며 털이 있다. 잎은 길이 8~15 cm이며 어긋나고 넓은 난형 또는 타원형이다. 잎에 3개의 굵은 잎맥이 발달하고 가장자리에 잔톱니가 있다. 자웅동주로 6~7월에 흰색 꽃이 피는데 양성화(兩性花)이다. 꽃은 취산꽃차례로 달린다. 꽃받침조각과 꽃잎은 5개씩이고 암술대는 3개로 갈라진다. 9-10월에 얻을 수 있는 열매는 갈색이 돌고 지름 8 mm 정도이며 닭의 발톱 모양이다. 열매의 3실에 각각 1개씩의 종자가 들어 있다. 종자는 다갈색이고 윤기가 있다. 본초강목》에 술을 썩히는 작용이 있다고 하며 생즙은 술독을 풀고 구역질을 멎게 한다The hinoki tree is also called as a child tree, 10-17 m high. The bark is black gray, and the small branch is brown-purple. The winter snow is covered with two eye scales [] and has hairs. Leaves are 8 ~ 15 cm long, ovate and wide oval or oval. There are three coarse veins on the leaf, with serrate on the edge. The white flowers bloom in June ~ July as the euphorbiae. It is bosunghwa (兩性 花). The flower runs on a sacrum flower. There are five sepals and petals, and the style divides into three. The fruit that can be obtained in September-October is brownish, 8 mm in diameter, and is shaped like a chicken's claw. Three seeds of fruit each contain one seed. Seeds are dark brown and glossy. The main river gangmyeo "is said to have the effect of drinking alcoholic beverages and juice to stop the nausea
본 발명에서는 헛개나무의 가지 부분을 사용하는 것을 특징으로 한다.The present invention is characterized by using branch portions of hornbills.
본 발명의 하나의 구체적인 실시양태에 따르면, 오리탕 육수의 제조시 상기 한약재를 암반지하수 100 중량부에 대하여 2 내지 4 중량부, 바람직하게는 3 중량부의 양으로 사용하는 것을 특징으로 한다. 이 때 한양재의 양이 2 중량부 미만일 경우 오리탕의 느끼한 맛을 감소시키기 어려우며, 4 중량부를 초과하여 사용할 경우 한약재 맛이 강해져서 오히려 식감을 저해시킬 수 있다.According to one specific embodiment of the present invention, the herb medicine is used in an amount of 2 to 4 parts by weight, preferably 3 parts by weight, based on 100 parts by weight of rock groundwater in the production of oriental broth. When the amount of the soybean ash is less than 2 parts by weight, it is difficult to reduce the sensory taste of the ori tang, and when it exceeds 4 parts by weight, the taste of the herbal medicine becomes stronger, which may hinder the texture.
이렇게 제조된 오리탕 육수를 이용하여 오리탕을 제조할 경우 오리 특유의 비린맛 및 잡내를 제거할 수 있으며, 느끼한 맛을 감소시킬 수 있다. When the oritang is prepared by using the thus prepared oriental broth, it is possible to remove the pungent flavor and odor peculiar to the duck and reduce the sensory taste.
본 발명의 하나의 구체적인 실시양태에 따르면, 상기에서 수득된 오리고기 100 중량부에 대하여 상기에서 제조된 오리탕 육수 600 내지 650 중량부; 토란대 100 내지 140 중량부; 들깨가루 14 내지 16 중량부, 생마늘 20 내지 28 중량부, 쇠고기다시다 7 내지 8 중량부; 생강 10 내지 14 중량부, 표고가루 4 내지 6 중량부; 흑후추분말 2 내지 3 중량부, 천일염 10 내지 14 중량부 및 양파 20 내지 28 중량부를 혼합하여 50 내지 70분 동안 가열하여 한방오리탕을 제조할 수 있다.According to one specific embodiment of the present invention, 600 parts by weight to 650 parts by weight of the above prepared soya juice is added to 100 parts by weight of the duck meat obtained above, 100 to 140 parts by weight of a tandem mass; 14 to 16 parts by weight of perilla powder, 20 to 28 parts by weight of raw garlic, 7 to 8 parts by weight of beef tongue; 10 to 14 parts by weight of ginger, 4 to 6 parts by weight of ground flour; 2 to 3 parts by weight of blackhut powder, 10 to 14 parts by weight of sun salt and 20 to 28 parts by weight of onion are mixed and heated for 50 to 70 minutes to prepare Oriental Orient.
이와 같이, 본 발명에 따라 제조된 한방오리탕은 십전대보탕과 유황소금이 함유된 물; 및 유황과 천연식이유황 및 유황소금이 함유된 사료를 급이시킨 오리뼈와 한약재를 이용하여 제조된 오리탕 육수와 오리고기를 이용함으로써 오리 특유의 비린맛 및 잡내가 제거되면서 느끼한 맛이 개선되고 각종 영양성분이 풍부할 뿐만 아니라 저장기간도 향상시킬 수 있다. 또한, 오리고기의 쫄깃한 식감을 그대로 유지시킬 수 있을 뿐만 아니라 영양성분이 다량 함유되어 명품 오리탕으로 남녀노소 누구에게나 기호도가 크게 증대될 것으로 기대된다.As described above, the herbal ori-tang produced according to the present invention can be prepared by mixing water containing sulfuric acid trehalose and sulfur salts; And duck bone which is prepared by using duck bones and herbal ingredients which are fed with sulfur and natural dietary sulfur and sulfur salts. By using duck meat and duck meat, it is possible to improve the flavor Not only is it rich in nutrients, but also the storage period can be improved. In addition, it can not only maintain the chewy texture of duck meat, but also contains a large amount of nutrients, which is expected to greatly increase the preference of men and women of all ages.
이와 같이, 본 발명에 따라 제조된 한방오리탕은 십전대보탕과 유황소금이 함유된 물; 및 유황과 천연식이유황 및 유황소금이 함유된 사료를 급이시킨 오리뼈와 한약재를 이용하여 제조된 오리탕 육수와 오리고기를 이용함으로써 오리 특유의 비린맛 및 잡내가 제거되면서 느끼한 맛이 개선되고 각종 영양성분이 풍부할 뿐만 아니라 저장기간도 향상시킬 수 있다. As described above, the herbal ori-tang produced according to the present invention can be prepared by mixing water containing sulfuric acid trehalose and sulfur salts; And duck bone which is prepared by using duck bones and herbal ingredients which are fed with sulfur and natural dietary sulfur and sulfur salts. By using duck meat and duck meat, it is possible to improve the flavor Not only is it rich in nutrients, but also the storage period can be improved.
도 1은 본 발명에 따라 제조된 한방오리탕의 사진이다. Fig. 1 is a photograph of a oriental oriental bath prepared according to the present invention.
이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다. Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.
<실시예 1> 한방오리탕 제조≪ Example 1 > Production of Oriental Orienta
(1) 오리 사육(1) Duck breeding
물의 총 중량을 기준으로 하여 십전대보탕 0.1 중량% 및 유황소금 0.1 중량%를 첨가하여 식수를 제조하였다.Based on the total weight of water, 0.1 wt% of Dixi Daibenbo Tang and 0.1 wt% of sulfuric salt were added to prepare potable water.
일반 사료의 총 중량을 기준으로 하여 법제유황 0.1 중량%, 천연식이유황 0.1 중량% 및 유황소금 0.1 중량%가 함유된 사료를 제조하였다.Feeds containing 0.1% by weight of legal sulfur, 0.1% by weight of natural dietary sulfur and 0.1% by weight of sulfur salts were prepared on the basis of the total weight of the general diets.
상기 제조된 식수 및 사료를 오리에게 40일 동안 급이시켰다.The prepared drinking water and feed were fed to ducks for 40 days.
이와 같이 사육된 오리고기내의 유황 함유 측정 결과 0.148%로 유황이 실질적으로 다량 함유되어 있음을 확인할 수 있었다.As a result of the measurement of the sulfur content in the thus-grown rootstock, it was confirmed that sulfur was contained in a substantial amount at 0.148%.
(2) 오리탕 육수 제조(2) Manufacture of oriental broth
상기에서 사육된 오리로부터 오리뼈를 수득하였다.Duck bone was obtained from the ducks raised in the above.
한약재로 당귀 5 중량%, 산수유 5 중량%, 황기 20 중량%, 대추 5 중량%, 오가피 가지 35 중량% 및 헛개나무 가지 30 중량%로 혼합하였다. 5% by weight of Angelica keiskei, 5% by weight of Sanskrit oil, 20% by weight of Hwanggi, 5% by weight of jujube, 35% by weight of eggplant and 30% by weight of eggplant.
하기 표 1에 나타낸 바와 같은 조성으로 각 재료를 혼합한 다음 80분 동안 가열하여 오리탕 육수를 제조하였다.Each material was mixed with the composition shown in Table 1 below, and then heated for 80 minutes to prepare Oriental juice.
(3) 한방오리탕 제조(3) Manufacturing Oriental Oriental Medicine
상기에서 사육된 오리로부터 오리고기를 준비하고, 상기에서 제조된 오리탕 육수를 준비하였다.Duck meat was prepared from the ducks raised in the above, and the duckweed broth prepared in the above was prepared.
하기 표 2에 나타낸 바와 같은 조성으로 각 재료를 혼합한 다음 60분 동안 가열하여 한방오리탕을 제조하였다. Each material was mixed with the composition as shown in Table 2 and heated for 60 minutes to prepare Oriental Orient.
도 1은 본 발명에 따라 제조된 한방오리탕의 사진이다.Fig. 1 is a photograph of a oriental oriental bath prepared according to the present invention.
<비교예 1>≪ Comparative Example 1 &
일반 사료 및 식수를 사용하여 사육된 오리를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 오리탕을 제조하였다.An oritang was prepared in the same manner as in Example 1, except that the ducks were fed with common feed and drinking water.
<시험예 1> 관능검사≪ Test Example 1 >
상기 실시예 1에서 제조된 한방오리탕 및 비교예 1에서 제조된 오리탕에 대해 맛, 색상, 향, 조직감 및 전반적 기호도에 대해 관능적인 품질평가를 실시하였다. 본 식품의 관능적 식별 능력이 있는 관능검사요원 20명을 선정하여 관능적 품질의 평가 척도는 9점 채점법(9점: 아주 좋다, 7점: 좋다, 5점: 보통이다, 3점: 조금 나쁘다, 1점: 아주 나쁘다)으로 하였다. 관능검사 결과는 ANOVA를 이용하여 5% 수준에서 Duncan's multiple range test에 의해 각 시료간의 유의적인 차이를 검증하였다. 그 결과는 하기 표 3(평균값±표준편차)에 나타내었다.Sensory evaluation of flavor, color, flavor, texture and overall acceptability of Oriental Oritang produced in Example 1 and Oritang produced in Comparative Example 1 were carried out. The sensory evaluation scale of the sensory quality was evaluated by 9 point scoring method (9 points: very good, 7 points: good, 5 points: average, 3 points: slightly worse, 1 point) Point: very bad). The sensory test results were verified by Duncan 's multiple range test at 5% level using ANOVA. The results are shown in Table 3 (mean value + standard deviation).
기호도Overall
Likelihood
상기 표 3에서 보듯이, 맛, 색상, 향 및 질감 면에서 본 발명에 따라 제조된 한방오리탕에서 우수한 결과가 나왔다. 특히 맛 및 향 평가에서 보듯이, 본 발명에 따라 제조된 한방오리탕은 맛이 향상되고 오리 특유의 비린맛 및 잡내 제거효과가 우수할 뿐만 아니라 느끼한 맛이 제거되어 일반 오리탕에 비하여 우수한 평가를 받은 것을 확인할 수 있었다. 또한, 본 발명의 한방오리탕은 조직감에 있어서 육질이 부드럽고 쫄깃해서 식감을 크게 향상시켜 전반적인 기호도를 크게 증가시킴을 알 수 있다. As shown in Table 3, excellent results were obtained in the oriental oriental oranges prepared according to the present invention in terms of taste, color, flavor and texture. Especially, as shown in the evaluation of taste and fragrance, the herb Oritang produced according to the present invention was improved in taste, excellent in the odor-peculiar salty taste and odor removal effect, I could confirm. In addition, the oriental oriental oriental herb according to the present invention has a smooth texture and a strong texture in texture, which greatly improves the texture and greatly increases the overall preference.
<시험예 2> 한방오리탕의 저장성 평가<Test Example 2> Evaluation of storage stability of oriental oriental bath
상기 실시예 1에서 제조된 한방오리탕 및 비교예 1에서 제조된 오리탕을 각각 냉동고에서 15일 동안 보관한 후 맛, 향 및 조직감에 대한 평가를 상기 시험예 1과 동일한 방법으로 실시하여 하기 표 4에 나타내었다. The Oriental Oritang prepared in Example 1 and the Oriental dish prepared in Comparative Example 1 were stored in a freezer for 15 days, respectively, and then taste, flavor and texture were evaluated in the same manner as in Test Example 1, Respectively.
상기 표 4에서 보듯이, 본 발명에 따라 제조된 한방오리탕은 저장 15일 후에도 맛의 변화가 거의 없으며, 불쾌한 잡내가 거의 발생하지 않았으며, 부드럽고 쫄깃한 육질이 유지되어 조직감이 살아있는 반면, 비교예 1의 오리탕은 저장 초기부터 불쾌한 잡내가 나기 시작하여 7일 후부터는 거의 시식할 수 없는 수준이었음을 알 수 있다.As can be seen from Table 4, the Oriental Oriental herb prepared according to the present invention hardly changed in taste even after 15 days of storage, showed almost no unpleasant odor, retained soft and chewy meat texture, Of the oritang were uncomfortable from the beginning of storage, and it was almost impossible to tasting after 7 days.
이와 같이, 본 발명에 따라 제조된 한방오리탕은 십전대보탕과 유황소금이 함유된 물; 및 유황과 천연식이유황 및 유황소금이 함유된 사료를 급이시킨 오리뼈와 한약재를 이용하여 제조된 오리탕 육수와 오리고기를 이용함으로써 오리 특유의 비린맛 및 잡내가 제거되면서 느끼한 맛이 개선되고 각종 영양성분이 풍부할 뿐만 아니라 저장기간도 향상시킬 수 있다. As described above, the herbal ori-tang produced according to the present invention can be prepared by mixing water containing sulfuric acid trehalose and sulfur salts; And duck bone which is prepared by using duck bones and herbal ingredients which are fed with sulfur and natural dietary sulfur and sulfur salts. By using duck meat and duck meat, it is possible to improve the flavor Not only is it rich in nutrients, but also the storage period can be improved.
Claims (2)
(S1) 인삼, 백출, 백복령, 감초, 숙지황, 백작약, 천궁, 당귀, 황기 및 육계를 동일한 중량으로 혼합하고, 대추 및 생강을 넣어 달인 다음 식수의 총 중량을 기준으로 하여 0.1 중량%의 양으로 첨가하고, 유황소금을 식수의 총 중량을 기준으로 하여 0.1 중량%의 양으로 첨가하여 제조된 오리 급이용 식수; 및
사료의 총 중량을 기준으로 하여 법제유황 0.1 중량%, 천연식이유황 0.1 중량% 및 유황소금 0.1 중량%가 함유된 오리 급이용 사료를 이용하여 오리를 30 내지 50일 동안 급이시킨 후 오리뼈 및 오리고기를 준비하는 단계;
(S2) 암반지하수 100 중량부에 대하여 상기 단계 (S1)에서 수득된 오리뼈 60 내지 70 중량부; 대파 2 내지 4 중량부; 양파 10 내지 30 중량부; 무 5 내지 15 중량부; 한약재 2 내지 4 중량부; 울금가루 0.5 내지 1.5 중량부; 및 천일염 1 내지 3 중량부를 첨가하여 1 내지 2 시간 동안 가열하여 오리탕 육수를 제조하는 단계로서,
상기 한약재가 한약재 총 중량을 기준으로 하여 울금 또는 당귀 4.5 내지 5.5 중량%, 산수유 4.5 내지 5.5 중량%, 황기 18 내지 22 중량%, 대추 4.5 내지 5.5 중량%, 오가피 가지 33 내지 37 중량% 및 헛개나무 가지 28 내지 32 중량% 로 이루어진 것이고; 및
(S3) 상기 단계 (S1)에서 수득된 오리고기 100 중량부에 대하여 상기 단계 (S2)에서 제조된 오리탕 육수 600 내지 650 중량부; 토란대 100 내지 140 중량부; 들깨가루 14 내지 16 중량부, 생마늘 20 내지 28 중량부, 쇠고기다시다 7 내지 8 중량부; 생강 10 내지 14 중량부, 표고가루 4 내지 6 중량부; 흑후추분말 2 내지 3 중량부, 천일염 10 내지 14 중량부 및 양파 20 내지 28 중량부를 혼합하여 50 내지 70분 동안 가열하여 한방오리탕을 제조하는 단계.A method for preparing an oriental bath comprising the steps of:
(S1) ginseng, white liquor, Baekbokryeong, licorice, sorghum liquorice, vinegar, citrine, angelica, angelica, and broiler were mixed in equal weight, jujube and ginger were added and then added in an amount of 0.1 wt% based on the total weight of the drinking water And added with sulfur salt in an amount of 0.1% by weight based on the total weight of drinking water; And
The ducks were fed for 30 to 50 days using duck feeds containing 0.1% by weight of legal sulfur, 0.1% by weight of natural dietary sulfur and 0.1% by weight of sulfur salts based on the total weight of the feed, Step to prepare duck meat;
(S2) 60 to 70 parts by weight of the duck bone obtained in the step (S1) with respect to 100 parts by weight of rock groundwater; 2 to 4 parts by weight of rapamycin; 10 to 30 parts by weight of onion; 5 to 15 parts by weight; 2 to 4 parts by weight of herbal medicine; 0.5 to 1.5 parts by weight of corn meal; And 1 to 3 parts by weight of a salt of the sun, and heating the mixture for 1 to 2 hours,
Wherein said medicinal herb is selected from the group consisting of 4.5 to 5.5% by weight of corn or ginseng, 4.5 to 5.5% by weight of corn oil, 18 to 22% by weight of sulfur, 4.5 to 5.5% by weight of jujube, 33 to 37% 28 to 32% by weight of branches; And
(S3) 600 to 650 parts by weight of the oriental broth prepared in the step (S2) with respect to 100 parts by weight of the duck meat obtained in the step (S1); 100 to 140 parts by weight of a tandem mass; 14 to 16 parts by weight of perilla powder, 20 to 28 parts by weight of raw garlic, 7 to 8 parts by weight of beef tongue; 10 to 14 parts by weight of ginger, 4 to 6 parts by weight of ground flour; 2 to 3 parts by weight of blackhut powder, 10 to 14 parts by weight of a salt of the sun, and 20 to 28 parts by weight of an onion are mixed and heated for 50 to 70 minutes to prepare a one-way ori.
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