KR102204842B1 - Manufacture method of functional jelly containing dried pollack collagen - Google Patents
Manufacture method of functional jelly containing dried pollack collagen Download PDFInfo
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- KR102204842B1 KR102204842B1 KR1020200056557A KR20200056557A KR102204842B1 KR 102204842 B1 KR102204842 B1 KR 102204842B1 KR 1020200056557 A KR1020200056557 A KR 1020200056557A KR 20200056557 A KR20200056557 A KR 20200056557A KR 102204842 B1 KR102204842 B1 KR 102204842B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0031—Moulds processing
- A23G3/0034—Moulding in plastic or elastomeric material, or plastic or elastomer coated material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2300/00—Processes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
Description
본 발명은 북어 콜라겐을 함유한 기능성 젤리 제조방법에 관한 것으로, 더욱 상세하게는 육류 콜라겐 보다 상대적으로 체내 흡수율이 높은 어류 북어껍질의 콜라겐을 젤리에 함유시킴으로써, 콜라겐의 비린맛을 잡아 섭취가 용이하게 이루어질 수 있도록 하는 북어 콜라겐을 함유한 기능성 젤리 제조방법에 관한 것이다.The present invention relates to a method for producing functional jelly containing northern fish collagen, and more particularly, by containing collagen from the skin of fish, which has a relatively higher absorption rate in the body than meat collagen, in the jelly, catches the fishy taste of collagen and facilitates intake. It relates to a method for producing a functional jelly containing Northern fish collagen that can be made.
산업화의 발달 및 의료기술의 진보로 인해 인간의 평균수명은 계속적으로 늘어가고 있다. 근래에는 수명 연장과 더불어 점진적으로 노화되는 신체 및 피부의 노화를 막기 위해 다양한 영양제와 기능성식품 등을 섭취하고 있는 실정이다.Due to the development of industrialization and advances in medical technology, the life expectancy of humans continues to increase. In recent years, a variety of nutrients and functional foods are being consumed in order to prolong the lifespan and prevent aging of the body and skin gradually aging.
그 중 여성들은 미용과 다이어트 등에 상당한 관심을 가지고 있으며, 신체 나이보다 어린 피부를 유지하고 건강한 삶을 위하여 다양한 방법으로 콜라겐을 섭취하고 있다.Among them, women are very interested in beauty and diet, and are ingesting collagen in various ways for maintaining skin younger than their body age and for a healthy life.
특히, 우리 몸속에는 단백질이 약 20% 포함되어 있는데 이중 콜라겐이 30%를 차지하는 물질이다(L.C.Junqueira and J.carneiro1983). 콜라겐은 다른 동물에도 똑같아서 소나 돼지, 닭, 생선 등의 뼈나 피부에도 다량 함유되어 있다. In particular, about 20% of protein is contained in our body, of which collagen accounts for 30% (L.C. Junqueira and J.carneiro1983). Collagen is the same in other animals, so it is contained in large amounts in the bones and skin of cows, pigs, chickens, and fish.
현재, 이러한 콜라겐은 건강식품뿐만 아니라 화장품 및 의약품에 이르기까지 여러 가지의 상품에 이용되고 있다. 콜라겐은 단백질이므로 식품에서 섭취하면 체내에 아미노산으로 분해되어 필요에 의해 여러가지 단백질로 재합성된다. 이러한 이유 때문에 식품에서 콜라겐을 섭취한다고 할지라도 반드시 그것이 체내에서 콜라겐으로 남아 있다고는 할 수 없다. 단지, 최근의 연구에 의하면 콜라겐을 섭취하는 경우 콜라겐의 대사가 좋아져 재차 콜라겐으로 합성되는 확률이 높아진다고 알려져 있다. 그러므로 피부나 뼈, 관절의 건강을 유지하기 위해서도 적극적으로 식품에서 콜라겐을 섭취하는 것을 연구 현장에서도 권하고 있는 실정이다. 콜라겐을 섭취하여 보충해 주면 노화가 저지되고 피부에 윤기와 탄력을 주게 된다.Currently, such collagen is used in a variety of products ranging from health foods to cosmetics and pharmaceuticals. Collagen is a protein, so when consumed from food, it is broken down into amino acids in the body and resynthesized into various proteins as needed. For this reason, even ingesting collagen from food does not necessarily mean that it remains as collagen in the body. However, according to recent studies, it is known that when collagen is consumed, the metabolism of collagen is improved, and the probability of being synthesized into collagen again increases. Therefore, in order to maintain the health of skin, bones, and joints, it is also recommended in the research field to actively consume collagen from food. When collagen is ingested and supplemented, aging is stopped and it gives the skin shine and elasticity.
콜라겐을 보충하기 위해 섭취하는 식품으로는 육류와 어류가 있으나, 상대적으로 가공이 손쉬운 육류인 족발, 닭발, 돼지껍데기 등을 가장 많이 선호하고 있다. 그러나 육류의 콜라겐은 분자크기가 크기 때문에 체내 흡수율이 2%밖에 되지 않아 섭취량 대비 흡수율이 매우 떨어지는 문제가 있다.Foods consumed to supplement collagen include meat and fish, but relatively easy-to-process meat such as pork feet, chicken feet, and pork skins are the most preferred. However, because of the large molecular size of collagen in meat, the absorption rate in the body is only 2%, so there is a problem that the absorption rate compared to the intake is very low.
이에 반해 근래에는, 어류의 콜라겐을 섭취가 증가하고 있는 실정인데, 이는 어류 콜라겐의 분자크기가 육류 콜라겐의 분자크기보다 훨씬 작아 체내 흡수율이 84%나 되기 때문이다.On the other hand, in recent years, the intake of fish collagen is increasing, because the molecular size of fish collagen is much smaller than that of meat collagen, and the absorption rate in the body is 84%.
이중, 북어에는 콜라겐이 풍부하며, 특히 북어껍질에는 30%가 콜라겐일 정도로 콜라겐의 함유량이 높고, 또한 세포노화를 막아주는 오메가3 지방산 역시 풍부하여 노화방지에 효능이 있다.Among them, the northern fish is rich in collagen, and especially, the skin of the northern fish has a high collagen content of about 30% collagen, and is also rich in omega-3 fatty acids that prevent cell aging, so it is effective in preventing aging.
그러나, 북어껍질을 이용한 콜라겐은 껍질에 들어있는 비린내로 인해 섭취에 대한 거부감이 있기 때문에 쉽게 접근하지 못하고 있는 실정이다. However, because of the fishy smell contained in the skin, the collagen used in the skin is not easily accessible because there is a feeling of rejection.
따라서, 캡슐화된 영양제 이외에는 일반 식품처럼 섭취하기에는 한계가 있는 것이다.Therefore, there is a limit to ingestion like regular foods other than encapsulated nutritional supplements.
본 발명은 상기와 같은 문제점 및 기술적 편견을 해소하기 위해 안출된 것으로, 육류 콜라겐 보다 상대적으로 체내 흡수율이 높은 북어 껍질의 콜라겐을 젤리화 함으로써, 콜라겐의 비린맛을 잡아 섭취가 용이하게 이루어질 수 있도록 북어 콜라겐을 함유한 기능성 젤리 제조방법을 제공 하는데 그 목적이 있다.The present invention was devised to solve the above problems and technical biases, and by making the collagen of the skin of the northern fish, which has a relatively higher absorption rate in the body than the meat collagen, jelly, catches the fishy taste of the collagen so that it can be easily consumed. Its purpose is to provide a method for producing functional jelly containing collagen.
상기의 목적을 달성하기 위한 본 발명의 북어 콜라겐을 함유한 기능성 젤리 제조방법은, 마른북어껍질을 세척하는 북어껍질세척단계; 조합된 약재들을 끓여서 약재물을 제조하는 약재물제조단계; 제조된 상기 약재물에 세척된 북어껍질을 투입하여 북어물을 제조하는 북어물제조단계; 제조된 상기 북어물에 실한천를 투입하여 가열 용해시켜 젤리물을 제조하는 젤리물제조단계; 및 제조된 상기 젤리물에 스테비아를 투입하여 용해시킨 후, 상기 젤리물을 성형틀에 부어 기능성 젤리를 완성하는 젤리완성단계;를 포함하여 제조된다.In order to achieve the above object, there is provided a method for producing functional jelly containing bukeo collagen of the present invention, including a bukeo shell washing step of washing dry bukeo skin; A medicinal material manufacturing step of preparing a medicinal material by boiling the combined medicinal materials; Bukeomul manufacturing step of producing bukeomul by putting the washed bukeo shell into the prepared medicinal material; A jelly product manufacturing step of preparing a jelly product by heating and dissolving the dried agar in the prepared bukfish; And a jelly-finishing step of adding and dissolving stevia in the prepared jelly material, and then pouring the jelly material into a molding mold to complete a functional jelly.
이때, 상기 북어껍질세척단계 이후에는, 세척된 북어껍질을 절단하는 단계를 더 포함하는 것이 바람직하다.At this time, after the step of washing the bukeo shell, it is preferable to further include the step of cutting the washed bukeo shell.
그리고, 상기 북어껍질 절단은 가로 세로 2.5cm 내지 3.5cm 범위의 크기인 것이 바람직하다.In addition, it is preferable that the bukeo shell cut is in the range of 2.5cm to 3.5cm in width and length.
한편, 상기 약재물은 당귀, 천궁, 작약, 진피, 복령, 황기, 계피, 감초, 인진, 모과, 두지, 홍화씨, 결명자, 숙지황, 복분자, 오가피, 칡뿌리, 계피가지, 도라지뿌리, 뽕나무가지, 헛개나무줄기, 다래나무줄기 및 산사나무열매로 이루어지는 약재들을 물에 넣고 끊여서 우려낸 것이 바람직하다.On the other hand, the medicinal materials are Angelicae, Cheongung, Peony, Dermis, Bokryeong, Astragalus, Cinnamon, Licorice, Injin, Chinese quince, Duji, Safflower Seed, Cassia tora, Sukjihwang, Bokbunja, Ogapi, Arrowroot, Cinnamon Branch, Bellflower Root, Mulberry Branch, It is preferable to put the medicinals consisting of stalks of dulcis stalks, stalks of hawthorn and hawthorns in water and boil them.
더하여, 상기 약재물은 물 100 중량부에 대하여, 약재가 각각 1.5 내지 2.5중량부를 넣고 끓여서 우려내는 것이 바람직하다.In addition, it is preferable that the medicinal material is boiled by putting 1.5 to 2.5 parts by weight of each medicinal material based on 100 parts by weight of water.
한편, 상기 북어물은 약재물 100 중량부에 대하여, 마른북어껍질 45 내지 55 중량부를 넣고 끓여서 우려내는 것이 바람직하다.On the other hand, it is preferable that the bukeomul is boiled by putting 45 to 55 parts by weight of dry bukeo skin based on 100 parts by weight of the medicinal material.
또한, 상기 젤리물은 북어물 100 중량부에 대하여, 실한천 8 내지 12 중량부를 넣고 끓이는 것이 바람직하다.In addition, the jelly water is preferably boiled with 8 to 12 parts by weight of real agar based on 100 parts by weight of bukeomul.
마지막으로, 상기 젤리물 100 중량부에 대하여, 상기 스테비아는 7 내지 9 중량부로 투입되는 것이 바람직하다.Finally, with respect to 100 parts by weight of the jelly, the stevia is preferably added in an amount of 7 to 9 parts by weight.
상기와 같은 구성을 가진 본 발명의 북어 콜라겐을 함유한 기능성 젤리 제조방법은, 육류 콜라겐 보다 상대적으로 체내 흡수율이 높은 북어껍질의 콜라겐 성분을 젤리에 함유시키고, 북어껍질 콜라겐의 비린맛을 약재들을 이용하여 잡음과 동시에 젤리 특유의 말랑한 식감을 통해 섭취의 부드러움을 가지며, 천연감미료인 스테비아를 첨가함으로써 건강과 다이어트에 도움이 되는 효과를 갖는다.The method for producing functional jelly containing northern fish collagen of the present invention having the above-described configuration contains the collagen component of the northern fish skin, which has a relatively higher absorption rate in the body than meat collagen, and uses medicines for the fishy taste of the northern fish skin collagen. As a result, it has the softness of ingestion through the soft texture of jelly, and has the effect of helping health and diet by adding stevia, a natural sweetener.
또한, 젤리의 내에 북어껍질이 존재하지 않으면서 북어의 콜라겐이 함유될 수 있도록 하는 효과가 있다.In addition, there is an effect that the collagen of the northern fish can be contained without the skin of the northern fish in the jelly.
도 1은 본 발명에 따른 북어 콜라겐을 함유한 기능성 젤리 제조방법을 나타낸 순서도이고,
도 2는 본 발명에 따른 북어 콜라겐을 함유한 기능성 젤리 제조방법을 통해 제조된 다양한 형상의 기능성 젤리가 데코장식된 상태를 나타낸 사진이다.1 is a flow chart showing a method for manufacturing a functional jelly containing Northern fish collagen according to the present invention,
Figure 2 is a photograph showing a state in which functional jelly of various shapes prepared by the method for producing functional jelly containing Northern fish collagen according to the present invention is decorated.
이하, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, preferred embodiments of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that a person of ordinary skill in the art can easily carry out the invention. This does not mean that the technical spirit and scope of the present invention are limited.
도 1은 본 발명에 따른 북어 콜라겐을 함유한 기능성 젤리 제조방법을 나타낸 순서도이고, 도 2는 본 발명에 따른 북어 콜라겐을 함유한 기능성 젤리 제조방법을 통해 제조된 다양한 형상의 기능성 젤리가 데코장식된 상태를 나타낸 사진이다.Figure 1 is a flow chart showing a method for producing functional jelly containing northern fish collagen according to the present invention, Figure 2 is a decorative decoration of functional jelly of various shapes prepared through the method for producing functional jelly containing northern fish collagen according to the present invention This is a picture showing the condition.
도 1 및 도 2에 나타낸 바와 같이 본 발명의 북어 콜라겐을 함유한 기능성 젤리 제조방법은, 마른북어껍질을 세척하는 북어껍질세척단계(S10); 조합된 약재들을 끓여서 약재물을 제조하는 약재물제조단계(S20); 제조된 상기 약재물에 세척된 북어껍질을 투입하여 북어물을 제조하는 북어물제조단계(S30); 제조된 상기 북어물에 실한천를 투입하여 가열 용해시켜 젤리물을 제조하는 젤리물제조단계(S40); 및 제조된 상기 젤리물에 스테비아를 투입하여 용해시킨 후, 상기 젤리물을 성형틀에 부어 기능성 젤리를 완성하는 젤리완성단계(S50);를 포함하여 제조된다.As shown in Figs. 1 and 2, the method for manufacturing a functional jelly containing bukeo collagen of the present invention includes a bukeo shell washing step (S10) of washing dry bukeo skin; A medicinal material manufacturing step (S20) of preparing a medicinal material by boiling the combined medicinal materials; A bukeo product manufacturing step (S30) of preparing bukfish by putting the washed bukeo shell into the prepared medicinal material; A jelly product manufacturing step (S40) of preparing a jelly product by heating and dissolving the yarn agar in the prepared bukfish product (S40); And after dissolving stevia in the prepared jelly product, the jelly product is poured into a mold to complete a functional jelly (S50).
본 발명의 가장 큰 특징은 육류 콜라겐 보다 상대적으로 체내 흡수율이 높은 어류 중 북어껍질의 풍부한 콜라겐을 쉽게 섭취할 수 있도록 비린맛을 잡아 젤리화 한것에 있다.The most important feature of the present invention is that it is made into jelly by catching the fishy taste so that the rich collagen of the sea bass shell can be easily ingested among fish that have a relatively higher absorption rate in the body than meat collagen.
특히, 젤리에 북어껍질이 잔존하지 않으면서 북어의 콜라겐이 함유될 수 있도록 하는 것에 있다.In particular, it is to allow the collagen of the northern fish to be contained without the skin of the northern fish remaining in the jelly.
어류의 콜라겐은 어류의 콜라겐 분자는 육류의 콜라겐 분자보다 작아 체내 흡수율이 84%가 되고, 그 중 북어의 껍질의 30%가 콜라겐을 포함하고 있기 때문에 육류 콜라겐 섭취율 대비 적은량의 섭취로도 체내로 많은 콜라겐이 섭취될 수 있도록 한다.The collagen molecule of fish is smaller than that of meat, so the absorption rate in the body is 84%, and 30% of the skin of the northern fish contains collagen. Allow collagen to be ingested.
또한, 약재가 함유됨에 따라 건강에 이로우며, 기존의 젤리와 같은 강한 단맛을 배제함과 동시에 스테비아를 첨가하여 함으로써 건강과 다이어트에 도움이 될 수 있도록 하였다.In addition, as the medicinal material is contained, it is beneficial to health, and by adding stevia while excluding a strong sweet taste such as existing jelly, it can be helpful for health and diet.
마른북어껍질을 세척하는 북어껍질세척단계(S10)는, 후술하는 약재물에 투입되기 위한 세척된 북어껍질을 준비하는 것이다.The bukeo shell washing step (S10) of washing the dried bukeo shell is to prepare the washed bukeo shell to be introduced into a medicinal material to be described later.
마른북어껍질은 명태 또는 동태로부터 벗겨진 껍질을 식용상태로 건조하여 가공된 것으로, 후술하는 북어물 100 중량부(1리터)에 대하여 45 내지 55 중량부를 준비한다.Dried bukeo skin is processed by drying the skin peeled from pollock or dried pollack in an edible state, and 45 to 55 parts by weight is prepared based on 100 parts by weight (1 liter) of bukfish to be described later.
준비된 마른북어껍질을 용기에 담은 상태로 물을 부어 마른북어껍질 상태가 흐물거릴 정도로 10분 내지 20분간 침지시킨다. 물은 정제수 또는 통상의 수돗물을 사용할 수 있다.Pour water in a container with the prepared dried bukko shells, and immerse them for 10 to 20 minutes so that the dried bukko shells become fuzzy. As water, purified water or ordinary tap water may be used.
침지된 북어껍질을 꺼내고, 흐르는 물에 수 회 반복하여 헹구면서 북어껍질에 잔존하는 이물질은 제거한다. 이후, 이물질 제거가 완료된 북어껍질을 건져 잔존하는 물이 제거될 때까지 체에 담아 둠으로써 세척된 북어껍질을 미리 준비한다.Take out the immersed bukeo shell and rinse repeatedly with running water several times to remove any foreign substances remaining in the bukeo shell. Thereafter, the washed bukeo shells are prepared in advance by taking the bukeo shells from which the foreign matter has been removed and placing them in a sieve until the remaining water is removed.
한편, 북어껍질세척단계 이후에는, 세척된 북어껍질 절단하는 단계를 더 포함할 수도 있는데, 이는 북어껍질의 크기를 소정의 크기로 절단함으로써, 절단된 북어껍질이 후술하는 약재물에 투입되어 끓여질 때 약재물과의 넓은 표면적 접촉이 이루어지도록 하여 북어껍질로부터 콜라겐이 최대로 추출될 수 있도록 하기 위함이다.On the other hand, after the bukeo shell washing step, it may further include the step of cutting the washed bukeo shell, which cuts the size of the bukeo shell into a predetermined size, so that the cut bukeo shell is put into a medicinal material to be described later and boiled. It is intended to maximize the extraction of collagen from the husks by allowing a large surface area contact with the medicinal material.
이때, 북어껍질 절단은 가로 세로 2.5cm 내지 3.5cm 범위의 크기인 것이 바람직하다. 만일, 북어껍질의 절단 크기가 2.5cm 이하인 경우 절단 크기가 작아 약재물과의 넓은 표면적 접촉을 이루기 때문에 보다 많은 함량의 콜라겐 추출이 가능하나 반대로 약재물에 쉽게 녹아내릴수 있기 때문에 콜라겐 외의 필요치 않은 성분이 젤리에 함유될 수도 있다. 반면, 북어껍질의 절단 크기가 3.5cm 이상일 경우 약재물과의 표면적 접촉이 적어 북어껍질로부터의 콜라겐 추출이 상대적으로 적을 수 있다.At this time, it is preferable that the bukeo shell cutting is in the range of 2.5cm to 3.5cm in width and length. If the cut size of the bukeo shell is less than 2.5cm, the cut size is small and makes a large surface area contact with the medicinal material, so it is possible to extract a greater amount of collagen, but on the contrary, since it can be easily dissolved in the medicinal material, unnecessary ingredients other than collagen are not required. It can also be contained in jelly. On the other hand, when the cut size of the bukeo shell is 3.5cm or more, the surface area contact with the medicinal material is small, so that collagen extraction from the bukeo shell may be relatively small.
북어껍질의 절단은 칼 또는 가위질 등과 같이 다양한 절단방식을 통해 이루어질 수 있다.Cutting of the bukeo shell can be made through various cutting methods such as knife or scissors.
조합된 약재들을 끓여서 약재물을 제조하는 약재물제조단계(S20)는, 여러 약재들을 혼합하여 약재물을 제조하는 것이다.The medicinal material manufacturing step (S20) of preparing a medicinal material by boiling the combined medicinal materials is to prepare a medicinal material by mixing several medicinal materials.
약재물은 23가지의 약재들을 조합하여 물에 넣고 끓여서 약재성분을 우려내는 것으로, 약재는 당귀, 천궁, 작약, 진피, 복령, 황기, 계피, 감초, 인진, 모과, 두지, 홍화씨, 결명자, 숙지황, 복분자, 오가피, 칡뿌리, 계피가지, 도라지뿌리, 뽕나무가지, 헛개나무줄기, 다래나무줄기 및 산사나무열매로 이루어지는 것이 바람직하다.The medicinal material is a combination of 23 kinds of medicinal materials, boiled in water and boiled to brew the medicinal ingredients, and the medicinal materials are Angelica, Cheongung, Peony, Dermis, Bokryeong, Hwanggi, Cinnamon, Licorice, Injin, Chinese quince, Duji, Honghwa seed, Cassia tora, Sukjihwang , Bokbunja, Ogapi, arrowroot root, cinnamon branch, bellflower root, mulberry branch, it is preferably made of a dulcis tree stem, a tree stem and a hawthorn tree.
약재들은 젤리와 함께 섭취됨으로써 한방 효능이 체내로 전달되도록 하는 것으로, 당귀는 혈액순환과 치매를 예방하고, 천궁은 혈관건강 통증완화 여성질환개선 및 피부미용에 탁월하며, 작약은 관절통에 뛰어나고, 진피는 소화기관과 호흡기기관을 강화시키며, 복령은 이뇨작용과 신경쇠약에 도움이되고, 황기는 체력증강과 피로회복에 좋으며, 계피는 소화기관과 심신을 안정시키고, 감초는 약물중독을 방지하면서 약의 효능을 상승시키며, 인진은 열을 내리고 습(濕)을 제거하고, 모과는폐와 기관지 기능강화와 면역력을 높이며, 두지는 관절염 요통 골다공증 등의 통증을 완화시키고, 홍화씨는 뼈와 혈액순환에 좋으며, 결명자는 눈건강에 좋고, 숙지황은 동맥경화 생리불순 정력 식은땀 불임증 및 피를 만드는 역할을 하며, 복분자는 자양강장과 원기회복에 탁월하고, 오가피는 간과 신장 및 관절에 좋으며 , 칡뿌리는 고혈압 골다공증 혈액순환 숙취해소 및 감기예방에 좋고, 계피가지는 혈관거강 면역력강화 혈당조절 및 고혈압 위장강화 방광염 관절염 신장강화에 탁월하며, 도자리뿌리는 인후통통증완화에 효능이 있고, 뽕나무가지는 항암효과와 심혈관계질환에 뛰어나며, 헛개나무줄기는 관절염과 간질환 및 특히 숙취해소에 뛰어나고, 다래나무줄기는 항암과 간장질환 건위 강장보호 관절염 기관지염 및 설사에 좋으며, 산사나무열매는 심혈관질환 항산화작용 위장건강에 탁월하다.Medicinals are consumed with jelly so that oriental medicine benefits are delivered to the body.Donggwi prevents blood circulation and dementia, Chungoong is excellent for improving vascular health and pain relief female diseases and skin beauty, and peony is excellent for joint pain and dermis. Strengthens the digestive and respiratory organs, Bokryeong is helpful for diuretic and nervous breakdown, Astragalus is good for strengthening physical strength and recovering from fatigue, Cinnamon stabilizes the digestive system and mind and body, and Licorice is medicine while preventing drug addiction. Increases the efficacy of, and Injin reduces heat and removes moisture, and quince relieves pain such as arthritis, low back pain and osteoporosis, and improves immunity and strengthens lung and bronchial functions. It is good, Cassia tora is good for eye health, Sukjihwang plays a role in making arteriosclerosis, menstrual impurities, energetic cold sweat, infertility and blood, Bokbunja is excellent for nourishment and rejuvenation, and Ogapi is good for liver, kidneys and joints, and arrowroot is High blood pressure osteoporosis blood circulation is good for hangover relief and cold prevention, cinnamon branch is excellent for reinforcing vascular strength immunity, blood sugar control and high blood pressure gastrointestinal strengthening cystitis arthritis kidney reinforcement. Dojari root is effective in alleviating sore throat pain, and mulberry branch has anticancer effect and cardiovascular It is excellent in related diseases, and dulcis stem is excellent in relieving arthritis and liver disease and especially hangovers, serrata stalk is good for anticancer and liver disease, healthy stomach tonic protection arthritis bronchitis and diarrhea, and hawthorn fruit is excellent for cardiovascular disease antioxidant activity and gastrointestinal health. Do.
약재물은 물 100 중량부(2리터)에 대하여, 약재가 각각 1.5 내지 2.5 중량부를 넣고 끓여서 우려내는 것에 의해 제조되는데, 콜라겐을 함유한 젤리에 한방의 약성이 추가되도록 함으로써 건강에 이롭도록 하는 것이다.The medicinal material is prepared by adding 1.5 to 2.5 parts by weight of the medicinal material to each 100 parts by weight (2 liters) of water and boiling and brewing it.It is to be beneficial to health by adding the medicinal properties of oriental medicine to the jelly containing collagen. .
이때, 각 약재가 물 100 중량부에 대하여 1.5 중량부 이하로 투입되면 약재의 효능이 극히 미미하여 북어껍질로부터 추출되는 콜라겐의 비린내를 잡을수가 없고, 반면 약재가 2.5 중량부 이상으로 투입되면 콜라겐의 비린내는 잡을수 있으나 약재향이 강해짐에 따라 섭취 취향에 따른 거부반응을 야기시킬수 있다.At this time, if each medicinal material is added in an amount of 1.5 parts by weight or less based on 100 parts by weight of water, the efficacy of the medicinal material is extremely insignificant, so that the fishy smell of collagen extracted from the husks cannot be caught. It can be caught, but as the flavor of the medicinal herb becomes stronger, it may cause rejection depending on the taste of consumption.
위와 같이 준비된 약재들은 물 100 중량부(2리터)가 담겨진 냄비에 투입된 상태에서 1시간을 우려내고, 이후 냄기를 버너로 옮겨 100℃ 온도로 1시간을 가열하여 약재를 끓이면서 졸여 약재물을 만든다. 그리고, 끓여진 약재물을 면보자기를 이용한 채반에 걸러 약재들과 함께 미세한 이물질을 걸러내어 1리터의 약재물을 준비한다.The medicinal materials prepared as above are put in a pot containing 100 parts by weight (2 liters) of water and brewed for 1 hour, then transferred to a burner and heated at 100°C for 1 hour to boil the medicinal materials while boiling them to make medicinal materials. Then, the boiled medicinal material is filtered through a tray using a cotton cloth, and fine foreign substances are filtered out along with the medicinal materials to prepare 1 liter of medicinal material.
한편, 1리터의 약재물은 버너의 화력세기에 따라 졸임의 정도가 달라질 수 있기 때문에 졸임 시간을 반드시 1시간으로 한정하지는 않는다. On the other hand, 1 liter of medicinal material is not necessarily limited to 1 hour because the degree of boiling may vary depending on the intensity of the burner.
제조된 상기 약재물에 세척된 북어껍질을 투입하여 북어물을 제조하는 북어물제조단계(S30)는, 북어껍질을 투입하여 북어물을 제조하는 것이다.The bukeomul manufacturing step (S30) of preparing bukeomul by putting the washed bukeo shell into the prepared medicinal material is to prepare bukeo by putting the puppies.
북어물은 약재물 100 중량부(1리터)에 대하여, 마른북어껍질 즉 세척된 북어껍질 45 내지 55 중량부를 약재물에 투입하여 끓여서 우려내는 것에 의해 완성된다.For 100 parts by weight (1 liter) of the medicinal substance, the dried bukeo shell, that is, 45 to 55 parts by weight of the washed bukeo shell, is added to the medicinal material and boiled to brew it.
여기서, 북어껍질이 약재물 100 중량부에 대하여 45 중량부 이하로 투입되면 약재물을 통한 콜라겐의 비린내는 쉽게 잡히지만 콜라겐의 추출량이 작고, 이에 반하여 북어껍질이 55 중량부 이상으로 투입되면 콜라겐의 추출량은 증가하지만 상대작으로 콜라겐의 비린내를 잡기가 어려워진다.Here, if less than 45 parts by weight is added to 100 parts by weight of the medicinal material, the fishy smell of collagen through the medicinal material is easily caught, but the amount of collagen extracted is small. The amount of extraction increases, but it becomes difficult to catch the fishy smell of collagen with a relative product.
준비된 1리터의 약재물을 냄비에 담아 버너에 올린상태로 가열시킨다. 냄비의 약재물이 가열되어 끓기 시작하면 세척된 북어껍질을 투입하고 100℃의 온도로 1시간을 끓이면서 졸여 북어물을 만든다. 이후, 졸여진 북어물을 면보자기를 이용하여 북어만을 걸러내어 0.5리터의 북어물을 준비한다.Put the prepared 1 liter of medicinal material in a pot and heat it while putting it on a burner. When the medicinal material in the pot is heated and begins to boil, put the washed bukeo shell and boil it for 1 hour at 100℃ to make bukeo water. Thereafter, the boiled drumsticks are filtered using a cotton cloth to prepare 0.5 liters of drumsticks.
여기서, 0.5리터의 북어물은 버너의 화력세기에 따라 졸임의 정도가 달라질 수 있기 때문에 졸임 시간을 반드시 1시간으로 한정하지는 않는다. Here, the boiling time of 0.5 liters of boiled fish is not necessarily limited to 1 hour because the degree of boiling may vary depending on the intensity of the burner.
제조된 상기 북어물에 실한천를 투입하여 가열 용해시켜 젤리물을 제조하는 젤리물제조단계(S40)는, 실한천을 이용하여 젤리물을 제조하는 것이다.The jelly product manufacturing step (S40) of preparing a jelly product by heating and dissolving the dried agar in the prepared bukfish product is to prepare a jelly product using the real agar.
젤리물은 북어물 100 중량부(0.5리터)에 대하여, 실한천 8 내지 12 중량부를 넣고 끓이는 것에 의해 완성된다.Jelly water is completed by boiling 8 to 12 parts by weight of real agar per 100 parts by weight (0.5 liters) of bukeomul.
한천은 우무를 동결탈수하거나 압착탈수하여 건조시킨 식품으로, 우무는 보통 우뭇가사리·개우무·새발 등 우뭇가사리과의 해초로 만든다. 꼬시래기·갈래곰보 등의 해초로도 만들 수 있다. 우무를 만드는 것은 홍조류의 해초로서 깊은 바다에서 자라고 있으며 엽록소 이외에 홍조소라 이르는 홍색의 색소를 가지고 있기 때문에 홍색 또는 홍자색을 나타낸다. 우뭇가사리는 5월에서 10월에 걸쳐 채취한다. 해녀가 바다 속으로 잠수하여 낫으로 잘라내거나, 배 위에서 채취기구와 그물을 내려서 바다 밑을 쳐내어 얻는다. 채취한 해초는 종류별로 가려낸 다음에 맹물로 씻어 소금기를 빼내고, 홍색이 없어져서 백색이 될 때까지 햇볕에 쬔 상태에서 쇠솥에 넣고 눅진눅진해질 때까지 삶아서 거르거나 주머니에 넣고 짜내어 냉각시켜 고체화하여 우무로 완성시킨다. 우무는 실 모양으로 가늘게 썰어 콩국에 띄워 여름철의 청량음료로 이용하여왔으며, 이 우무를 건조시킨 것이 실한천이다. 이러한 한천은 수분 15％, 단백질 2％, 회분 3.5％, 지방 0.5％ 이하로서 대부분은 다당류로 구성되며, 응고력이 세고 응고한 것은 비교적 용융점이 높고 잘 부패하지 않으며, 또 물과의 친화성이 강하여 수분을 일정한 형태로 유지하는 능력이 크기 때문에 젤리.잼 등의 과자와 아이스크림, 양조시의 찌꺼기 앉힘 등의 식품가공에 많이 이용되고 있으며, 세균의 작용으로 잘 분해되지 않고 응고력이 강하기 때문에 세균배양용으로도 쓰인다.Agar is a food that is dried by freeze-dehydration or compression dehydration of beef radish, and it is usually made from seaweed of the Agaraceae family such as agar agara, agaric radish, and a bird's paw. It can also be made from seaweeds such as Koshiraegi and Galaegombo. It is the seaweed of red algae that grows in the deep sea, and it has red or reddish purple color because it has a red color such as red algae in addition to chlorophyll. The agar is harvested from May to October. Haenyeo dives into the sea and cuts it off with a sickle, or it is obtained by dropping a harvesting device and a net on a ship and sweeping the bottom of the sea. After sorting out the collected seaweed by type, wash it with plain water to remove salt. Put it in an iron pot in the sun until the red color disappears and becomes white. Complete with It has been used as a refreshing drink in the summer by thinly chopping the radish into a thread shape and floating it in bean soup. The dried radish is thread agar. These agars contain 15% moisture, 2% protein, 3.5% ash, and 0.5% fat. Most of them are composed of polysaccharides, and the solidified ones have a relatively high melting point and are not easily perishable, and have affinity with water. Because it is strong and has a large ability to keep moisture in a certain form, it is widely used in food processing such as confectionery such as jelly and jam, ice cream, and brewing waste. It is not easily decomposed by the action of bacteria and has strong coagulation power. It is also used for culture.
여기서, 실한천은 북어물 100 중량부(0.5리터)에 대하여 8 중량부 이하로 투입되면 젤리물의 응고력이 약해지기 때문에 젤리의 특정형상을 유지시키기가 어렵고, 반면 실한천이 12 중량부 이상으로 투입되면 응고력은 증가하여 젤리의 형상을 이루기에는 좋으나 상대적으로 젤리 특유의 질감을 기대할 수가 없다.Here, it is difficult to maintain the specific shape of the jelly because if less than 8 parts by weight is added to 100 parts by weight (0.5 liters) of the dried fish, the coagulation power of the jelly is weakened, whereas the actual agar is more than 12 parts by weight. When added, the coagulation power increases and it is good to achieve the shape of a jelly, but a relatively unique texture of the jelly cannot be expected.
먼저, 실한천 8 내지 12 중량부를 흐르는 물에 담군 상태로 양손으로 파지한채로 비벼가며 실한천을 깨끗하게 세척하고, 세척이 완료된 실한천을 물과 함께 용기에 담아 물에 불려준다. 이때 실한천의 불림시간이 1시간 정도로 이루어지도록 함으로써 딱딱한 실한천의 물성이 물러지도록 하고, 물러진 실한천은 체반에 받쳐 물기를 제거한다.First, clean the thread agar by rubbing it with both hands while holding 8 to 12 parts by weight of thread agar in running water, and put the washed thread agar in a container with water and soak it in water. At this time, the soaking time of the thread agar is made to be about 1 hour so that the physical properties of the hard thread agar are softened, and the soft agar is supported by the sieve to remove moisture.
이후, 준비된 0.5리터의 북어물을 냄비에 담아 버너에 올려 가열시키고, 북어물이 끓기 시작하면 물기를 제거한 실한천을 냄비에 투입하여 저어주면서 거품이 일어날 때까지 끊인다. 거품이 일어나면 화력을 낮게 조절하여 거품을 가라앉히면서 저온 상태에서 더 끓여줌으로써 젤리물을 만든다. 이때, 저온 가열은 투입된 실한천이 완전하게 녹아 없어질 때까지 진행된다. 이후 완성된 젤리물의 온도가 25℃ 내지 35℃도 범위로 하강할 수 있도록 실온상태로 자연냉각 시키는데, 이는 후술하는 스테비아의 용해가 안정적으로 이루어질 수 있도록 하기 위함이다.After that, put 0.5 liters of prepared bukeo water in a pot and put it on a burner to heat it. When the bukeo water starts to boil, put the dried silk agar in the pot and stir until a bubble occurs. When foaming occurs, the heat is lowered to settle the foam and boil it at a low temperature to make jelly water. At this time, the low-temperature heating proceeds until the inputted real agar is completely dissolved and disappears. Thereafter, the finished jelly is naturally cooled to room temperature so that the temperature can drop to a range of 25°C to 35°C, in order to stably dissolve stevia, which will be described later.
제조된 상기 젤리물에 스테비아를 투입하여 용해시킨 후, 상기 젤리물을 성형틀에 부어 기능성 젤리를 완성하는 젤리완성단계(S50)는, 성형틀을 이용하여 다양한 모양을 갖는 젤리를 성형하는 것이다.After dissolving stevia in the prepared jelly material, the jelly-finishing step (S50) of pouring the jelly material into a molding mold to complete a functional jelly is to mold jelly having various shapes using a molding mold.
스테비아는 젤리물 100 중량부에 대하여, 7 내지 9 중량부로 투입되어 용해된다.Stevia is dissolved in 7 to 9 parts by weight based on 100 parts by weight of the jelly.
스테비아(Stevia)는 남아메리카의 파라과이 아르헨티나 브라질등에 국경 산간지에서 자라나는 국화과 다년생 식물로, 하천이나 습지대 주변에서 서식하는 높이 60~90cm 정도의 상록성 다년초이다. 특히 스테비아의 잎과 줄기에 들어있는 '스테비오사이드'라는 성분은 설탕의 당분보다 200~300배 높아, 설탕을 대체할 수 있는 천연 감미료로 사용된다. 또한 스테비아에 포함된 ‘테르펜’이라는 당은 인슐린 분비 세포를 자극해 식사 후 고혈당을 예방하는 데 도움을 준다. 더하여 당분은 있지만 칼로리가 거의 없어 다이어트에 많은 도움이되며, 항균과 항산화작용이 뛰어나 피부와 신체 노화를 늦추어 준다.Stevia is a perennial plant in the Asteraceae family that grows in mountainous areas bordering South America, Paraguay, Argentina, Brazil, etc. It is an evergreen perennial plant of about 60 to 90cm in height that inhabits rivers and wetlands. In particular, the ingredient'stevioside' contained in the leaves and stems of stevia is 200 to 300 times higher than the sugar in sugar, and is used as a natural sweetener that can replace sugar. In addition, a sugar called “terpene” contained in stevia stimulates insulin-secreting cells to help prevent high blood sugar after eating. In addition, it contains sugar, but it has few calories, so it is very helpful in diet, and it has excellent antibacterial and antioxidant properties and slows skin and body aging.
스테비아는 젤리물 100 중량부에 대하여 7 중량부 이하로 투입되면 단맛이 너무 떨어지기 때문에 젤리 섭취에 대한 거부감이 있고, 반대로 스테비아가 9 중량부 이상으로 투입되면 단맛이 너무 강해지기 때문에 이 또한 젤리 섭취에 대한 거부감으로 갖게 된다.If stevia is added in less than 7 parts by weight per 100 parts by weight of jelly, the sweetness is too low, so there is a feeling of rejection against jelly consumption. Conversely, if stevia is added in more than 9 parts by weight, the sweet taste becomes too strong. It comes from a sense of rejection.
준비된 젤리물에 스테비아를 투입하여 용해시킨다. 스테비아가 용해된 젤리물을 특정된 모양을 갖는 성형틀에 부어주고, 성형틀을 2도 내지 5도 사이의 냉장실에 투입하여 50분 내지 70분 동안 굳혀주며, 이후 냉장실에서 성형틀을 꺼내 성형틀로부터 굳어진 젤리를 꺼내 다양한 형상을 갖는 젤리를 완성한다.Stevia is added to the prepared jelly and dissolved. The stevia-dissolved jelly is poured into a mold having a specific shape, and the mold is put in a refrigerator between 2°C and 5°C to harden for 50 to 70 minutes.After that, take the mold out of the refrigerator Take out the hardened jelly and complete the jelly with various shapes.
이하에서는, 본 발명에 따른 북어 콜라겐을 함유한 기능성 젤리 제조방법을 통해 제조된 기능성 젤리의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the physical properties of the functional jelly prepared through the method for producing a functional jelly containing Northern fish collagen according to the present invention will be described by way of examples.
<실시예 1><Example 1>
마른북어껍질 50g을 용기에 담아 물을 부어 마른북어껍질 상태가 흐물거릴 정도로 15분간 침지시키고, 침지된 북어껍질을 흐르는 물에 헹구면서 이물질을 제거하며, 체에 건져 잔존하는 물기를 제거하여 세척된 북어껍질을 가로 세로 3cm 크기로 잘게 절단하여 준비하고, 냄비에 물 2000g과 약재(당귀, 천궁, 작약, 진피, 복령, 황기, 계피, 감초, 인진, 모과, 두지, 홍화씨, 결명자, 숙지황, 복분자, 오가피, 칡뿌리, 계피가지, 도라지뿌리, 뽕나무가지, 헛개나무줄기, 다래나무줄기 및 산사나무열매) 각 2g을 투입하여 1시간을 끓여 물이 1000g이 될때까지 졸여 약재물을 제조하고, 제조된 약재물 1000g을 냄비에 담아 버너로 가열하면서 약재물이 끓으면 절단된 북어껍질을 투입하여 1시간을 끓여 약재물이 500g이 될 때까지 졸이고, 북어를 걸러내어 500g의 북어물을 제조하며, 제조된 북어물에 500g에 대하여 실한천 10g을 흐르는 물에 세척하고 실한천의 조직이 물러지도록 물에 1시간 불린후 물기를 제거하고, 준비된 북어물 500g을 냄비에 담아 가열하면서 북어물이 끓을때 세척된 실한천을 냄비에 투입하여 거품이 일어날 때까지 끓이며, 거품이 일어나면 화력을 내려 거품을 가라앉히면서 저 화력으로 실한천이 녹아 없어질 때까지 저으면서 끓여 젤리물을 제조하고, 제조된 젤리물을 30℃로 자연냉각시키며, 제조된 젤리물에 스테비아 9g을 투입하여 용해시킨 후 성형틀에 붇고, 성형틀을 냉장실에 넣어 60분간 응고시켜 기능성 젤리를 제조하였다.Put 50g of dry sea shells in a container, pour water and immerse them for 15 minutes, rinsing the immersed sea shells in running water to remove foreign substances, and remove remaining water from a sieve to clean. Cut the bukeo shell into 3cm in size to prepare, and prepare 2000g of water and medicinal materials (Danggui, Cheongung, Peony, Dermis, Bokryeong, Hwanggi, Cinnamon, Licorice, Injin, Chinese quince, Duji, Safflower seed, Cassia tora, Sukjihwang, Bokbunja , Ogapi, arrowroot root, cinnamon branch, bellflower root, mulberry branch, halter tree stem, walnut tree stem, and hawthorn fruit) Boil for 1 hour by adding 2 g each and boil it for 1 hour until the water becomes 1000 g to prepare a medicinal material. Put 1000g of the medicinal material in a pot and heat it with a burner, and when the medicinal material boils, put the cut bukeo shell and boil for 1 hour, simmer until the medicinal material becomes 500g, and filter the bukeo to make 500g of bukeo water. For 500g of prepared bukeo water, wash 10g of thread agar under running water, soak in water for 1 hour to soften the structure of the prepared bukeo water, remove the water, put 500g of prepared bukeo water in a pan, and heat it when the bukeo water boils. Put the washed thread agar in a pot and boil it until foam occurs, and when foam occurs, lower the heat to subside the foam, while stirring and boiling until the thread agar dissolves with low thermal power to make jelly water. The mixture was naturally cooled to 30° C., and 9 g of stevia was added to the prepared jelly to dissolve, and then poured into a mold, and the mold was placed in a refrigerator to solidify for 60 minutes to prepare a functional jelly.
<비교예 1><Comparative Example 1>
마른북어껍질 50g을 용기에 담아 물을 부어 마른북어껍질 상태가 흐물거릴 정도로 15분간 침지시키고, 침지된 북어껍질을 흐르는 물에 헹구면서 이물질을 제거하며, 체에 건져 잔존하는 물기를 제거하여 세척된 북어껍질을 준비하고, 냄비에 물 2000g과 대파 50g과 생강 20g을 넣고 물이 끓으면 북어껍질을 투입하여 살짝 데쳐내고, 냄비에 새로운 물 1500g을 붓고 세척된 북어껍질을 투입하여 15분간 끓이며, 거품이 일어나면 중불에서 1시간을 끓이면서 국간장 6g과 한천가루 15g을 넣고 5분간 더 끓이고, 끓여진 내용물을 용기에 담아 냉장실에 넣어 60분간 응고시켜 젤리를 제조하였다.Put 50g of dry sea shells in a container, pour water and immerse them for 15 minutes, rinsing the immersed sea shells in running water to remove foreign substances, and remove remaining water from a sieve to clean. Prepare the bukeo husk, put 2000g of water, 50g of green onions and 20g of ginger into a pot, and when the water boils, add the bukeo husk and boil it slightly.Pour 1500g of fresh water into the pan, put the washed bukeo husk and boil for 15 minutes, foam When this happens, boil for 1 hour over medium heat, add 6 g of soup soy sauce and 15 g of agar powder, boil for 5 more minutes, put the boiled contents in a container, and solidify for 60 minutes to prepare jelly.
상기 실시예 1 및 비교예 1을 통해 제조된 젤리의 식감, 맛, 향 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The texture, taste, aroma, and overall acceptability of the jelly prepared through Example 1 and Comparative Example 1 were measured and shown in Table 1 below.
(단, 젤리의 비린내, 경도, 식감, 맛 및 전체적인 기호도는 피시험자 20명을 대상으로 5점 척도법으로 측정하였으며, 5:매우우수, 4:우수, 3:보통, 2:나쁨, 1:매우나쁨의 기준으로 측정하고 평균값으로 나타내었다.)(However, the fishy smell, hardness, texture, taste and overall acceptability of the jelly were measured on a 5-point scale for 20 subjects, 5: very good, 4: excellent, 3: moderate, 2: bad, 1: very It was measured as a criterion of bad and expressed as an average value.)
<표 1><Table 1>
위에 표 1에 나타낸 것처럼, 본 발명의 실시예 1을 통해 제조된 기능성 젤리는 비교예 1을 통해 제조된 젤리에 비해 빈린내, 경도, 식감 및 맛이 월등하게 뛰어난 것을 알수 있으며, 특히 섭취시 느끼는 비린내가 거의 없고 북어껍질이 존재하지 않음에 따른 파지시의 경도가 매우 높다.As shown in Table 1 above, it can be seen that the functional jelly prepared through Example 1 of the present invention has superior taste, hardness, texture, and taste compared to the jelly prepared through Comparative Example 1. There is little fishy smell and the hardness of gripping is very high due to the absence of sea bream.
따라서, 북어 콜라겐을 함유한 기능성 젤리 제조방법은 북어껍질이 존재하지 않는 상태로 북어껍질의 콜라겐 성분을 젤리에 함유시키고, 북어껍질 콜라겐의 비린맛을 약재들을 이용하여 잡음과 동시에 젤리 특유의 말랑한 식감을 통해 섭취의 부드러움을 가지며, 천연감미료인 스테비아를 첨가함으로써 건강과 다이어트에 도움이 되는 기능성 젤리를 제공한다.Therefore, the method of manufacturing functional jelly containing northern fish collagen contains the collagen component of the northern fish skin in the jelly without the presence of the northern fish skin, and the fishy taste of the fish skin collagen is obtained by using medicines and at the same time, the unique soft texture of the jelly It has the softness of ingestion through and provides a functional jelly that is helpful for health and diet by adding stevia, a natural sweetener.
이상, 본 발명의 북어 콜라겐을 함유한 기능성 젤리 제조방법을 바람직한 실시예 및 첨부된 도면에 의해 설명하였으나, 이는 발명의 이해를 돕고자 하는 것일 뿐 발명의 기술적 범위를 이에 한정하고자 함이 아님은 물론이다.As described above, the method for producing a functional jelly containing North Korean collagen of the present invention has been described with reference to a preferred embodiment and the accompanying drawings, but this is not intended to limit the technical scope of the invention thereto, only to aid understanding of the invention. to be.
즉, 본 발명의 기술적 요지를 벗어나지 않고도 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 다양한 변형이나 개조가 가능함은 물론이고, 그와 같은 변경이나 개조는 청구범위의 해석상 본 발명의 기술적 범위 내에 있음은 말할 나위가 없다.That is, without departing from the technical gist of the present invention, a person having ordinary knowledge in the technical field to which the present invention pertains can, of course, be able to make various modifications or modifications, and such changes or modifications are the technical scope of the present invention for interpretation of the claims. It goes without saying that it is within.
S10 ; 북어껍질세척단계 S20 ; 약재물제조단계
S30 ; 북어물제조단계 S40 ; 젤리물제조단계
S50 ; 젤리완성단계S10; Northern fish shell washing step S20; Medicinal product manufacturing stage
S30; North fish production step S40; Jelly Water Manufacturing Step
S50; Jelly completion stage
Claims (8)
조합된 약재들을 끓여서 약재물을 제조하는 약재물제조단계;
제조된 상기 약재물에 세척된 북어껍질을 투입하여 끓여낸 후 잔존하는 북어껍질을 걸러내어 북어물을 제조하는 북어물제조단계;
제조된 상기 북어물에 실한천를 투입하여 가열 용해시켜 젤리물을 제조하는 젤리물제조단계; 및
제조된 상기 젤리물에 스테비아를 투입하여 용해시킨 후, 상기 젤리물을 성형틀에 부어 기능성 젤리를 완성하는 젤리완성단계;를 포함하며,
상기 북어껍질세척단계 이후에는, 상기 북어껍질을 가로 세로 2.5cm 내지 3.5cm 범위의 크기로 절단하고,
상기 약재물은 당귀, 천궁, 작약, 진피, 복령, 황기, 계피, 감초, 인진, 모과, 두지, 홍화씨, 결명자, 숙지황, 복분자, 오가피, 칡뿌리, 계피가지, 도라지뿌리, 뽕나무가지, 헛개나무줄기, 다래나무줄기 및 산사나무열매로 이루어지는 약재들을 물 100 중량부에 대하여 각각 1.5 내지 2.5중량부로 물에 넣고 끓여서 우려낸 것을 특징으로 하는 북어 콜라겐을 함유한 기능성 젤리 제조방법.
A bukeo shell washing step of washing the dried bukeo shell;
A medicinal material manufacturing step of preparing a medicinal material by boiling the combined medicinal materials;
A bukfish production step of preparing a bukeo product by putting the washed bukeo shell into the prepared medicinal material to boil and then filtering the remaining bukeo bark;
A jelly product manufacturing step of preparing a jelly product by heating and dissolving the dried agar in the prepared bukfish; And
Including; after dissolving stevia in the prepared jelly product, the jelly product is poured into a molding mold to complete a functional jelly; including,
After the bukeo shell washing step, the bukeo shell is cut into a size ranging from 2.5cm to 3.5cm in width and length,
The medicinal materials are Angelicae, Cheongung, Peony, Dermis, Bokryeong, Hwanggi, Cinnamon, Licorice, Injin, Chinese quince, Duji, Safflower Seed, Cassia tora, Sukjihwang, Bokbunja, Ogapi, Arrowroot, Cinnamon Branch, Bellflower Root, Mulberry Branch, Huttiana A method for producing a functional jelly containing bukeo collagen, characterized in that the medicinal materials consisting of a stem, a stalk and a hawthorn are put in water in 1.5 to 2.5 parts by weight, respectively, and boiled and brewed with respect to 100 parts by weight of water.
상기 북어물은 약재물 100 중량부에 대하여, 마른북어껍질 45 내지 55 중량부를 넣고 끓여서 우려내는 것을 특징으로 하는 북어 콜라겐을 함유한 기능성 젤리 제조방법.
The method of claim 1,
The bukeomul is a method for producing a functional jelly containing bukeo collagen, characterized in that for 100 parts by weight of the medicinal material, 45 to 55 parts by weight of dried bukeo skin is put and boiled.
상기 젤리물은 북어물 100 중량부에 대하여, 실한천 8 내지 12 중량부를 넣고 끓이는 것을 특징으로 하는 북어 콜라겐을 함유한 기능성 젤리 제조방법.
The method of claim 1,
The jelly water is a method for producing functional jelly containing bukeo collagen, characterized in that boiled with 8 to 12 parts by weight of real agar based on 100 parts by weight of bukeomul.
상기 젤리물 100 중량부에 대하여, 상기 스테비아는 7 내지 9 중량부로 투입되는 것을 특징으로 하는 북어 콜라겐을 함유한 기능성 젤리 제조방법.The method of claim 1,
With respect to 100 parts by weight of the jelly, the stevia is added in an amount of 7 to 9 parts by weight.
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