KR102492196B1 - Manufacturing method of Chicken Broth using Wild Ginseng - Google Patents
Manufacturing method of Chicken Broth using Wild Ginseng Download PDFInfo
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- KR102492196B1 KR102492196B1 KR1020200159966A KR20200159966A KR102492196B1 KR 102492196 B1 KR102492196 B1 KR 102492196B1 KR 1020200159966 A KR1020200159966 A KR 1020200159966A KR 20200159966 A KR20200159966 A KR 20200159966A KR 102492196 B1 KR102492196 B1 KR 102492196B1
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Abstract
본 발명은 산양삼을 이용한 삼계탕의 제조방법에 관한 것으로, 산양삼 뿌리를 자숙하는 단계(단계 1); 산양삼 잎을 팽화처리하는 단계(단계 2); 산양삼 줄기를 마이크로웨이브 처리하는 단계(단계 3); 침지수에 상기 자숙한 산양삼 뿌리, 상기 팽화처리한 산양삼 잎, 상기 마이크로웨이브 처리한 산양삼 줄기, 겨우살이, 황칠나무 줄기, 헛개나무 잎 및 뽕나무 뿌리를 가한 후 가열하여 육수를 제조하는 단계(단계 4); 쌀을 혼합추출액에 침지하는 단계(단계 5); 닭의 배에 상기 침지한 쌀, 대추 및 발효 산양삼을 넣는 단계(단계 6); 상기 쌀, 대추 및 발효 산양삼이 투입된 닭을 후처리하는 단계(단계 7); 상기 후처리한 닭을 가열하는 단계(단계 8); 상기 가열된 닭 및 육수를 냉각하는 단계(단계 9); 및 상기 냉각된 닭 및 육수를 포장하는 단계(단계 10); 를 포함하는 것을 기술적 특징으로 하며, 산양삼의 유용성분을 섭취할 수 있을 뿐만 아니라 산양삼의 쓴맛을 해소할 수 있는 장점이 있으며, 육수의 진한 맛을 제공할 수 있는 장점이 있다.The present invention relates to a method for manufacturing samgyetang using wild ginseng, comprising the steps of ripening the roots of wild ginseng (step 1); Puffing the wild ginseng leaves (step 2); Microwave treatment of wild ginseng stems (step 3); Adding the self-ripening wild ginseng roots, the puffed wild ginseng leaves, the microwave-treated wild ginseng stems, mistletoe, hwangchil tree stems, barnacle leaves, and mulberry roots to the soaking water, followed by heating to prepare broth (step 4) ; immersing the rice in the mixed extract (step 5); Putting the immersed rice, jujube and fermented wild ginseng in the stomach of the chicken (step 6); Post-processing the chicken into which the rice, jujube and fermented wild ginseng were added (step 7); Heating the post-processed chicken (step 8); Cooling the heated chicken and broth (step 9); And packaging the cooled chicken and broth (step 10); It is a technical feature to include, and it has the advantage of not only being able to consume the useful ingredients of wild ginseng, but also solving the bitter taste of wild ginseng, and having the advantage of providing a rich taste of broth.
Description
본 발명은 산양삼을 이용한 삼계탕의 제조방법에 관한 것으로, 보다 상세하게는 산양삼의 유용성분을 섭취할 수 있을 뿐만 아니라 산양삼의 쓴맛을 해소할 수 있으며, 육수의 진한 맛을 제공할 수 있는, 산양삼을 이용한 삼계탕의 제조방법에 관한 것이다. The present invention relates to a method for manufacturing samgyetang using wild ginseng, and more specifically, to use wild ginseng, which can not only consume useful ingredients of wild ginseng, but also relieve the bitter taste of wild ginseng, and provide a rich taste of broth. It relates to a method for manufacturing Samgyetang using
삼계탕은 예로부터 기가 허한 사람들의 보양식으로 알려져 있다. 구체적으로 몸이 차고 추위를 많이 타거나, 자꾸 마르거나, 식은땀을 많이 흘리거나, 쉬 피로하고 편식을 하거나 집중력이 떨어지는 사람에게 좋다. 특히, 원기가 허할 때나 입맛이 없을 때, 산모의 산전 산후에, 와병중에 있는 환자의 기력회복에 효능이 입증된 전통 음식이며, 여름철 소모되기 쉬운 기력 보충에 효과적이어서 많은 소비가 여름철에 집중되고 있다.Samgyetang has been known since ancient times as a health food for those who lack energy. Specifically, it is good for people who are cold and cold, who keep getting dry, who sweat a lot, who are easily fatigued, who are unbalanced, or whose concentration is poor. In particular, it is a traditional food that has been proven to be effective for energy recovery when energy is poor or lack of appetite, before and after childbirth, and for patients who are bedridden. .
상기 삼계탕은 영계의 뱃속에 찹쌀, 인삼, 대추, 마늘을 함께 채워 놓고 황기물에 푹 삶아 만든 음식으로서, 삼계탕의 주재료인 닭고기는 육질을 구성하는 섬유가 가늘고 연하며, 지방질이 근육 속에 섞여 있지 않기 때문에 맛이 담백하고 소화흡수가 잘 되는 단백질 식품이다. 질 좋은 단백질과 지방질 섭취가 필요한 임산부는 예부터 미역국에 닭을 넣어 끓여 먹었다.The Samgyetang is a food made by filling the stomach of a young chicken with glutinous rice, ginseng, jujube, and garlic and boiling it in astragalus. Because of this, it is a protein food that has a light taste and is easily digested and absorbed. Pregnant women who need high-quality protein and fat intake have been boiling seaweed soup with chicken since ancient times.
또한, 닭고기에는 메티오닌을 비롯한 필수아미노산이 많아 새살을 돋게 하는데 효과가 있다. 특히 닭고기의 단백질은 지방산 중 리놀레산을 많이 함유하고 있어 성인병 예방에 좋으며 노인식이나 환자식으로도 적합하고 비타민 A, B1, B2, 니아신도 많이 함유하고 있다. 그리고 닭날개 부위에 많은 뮤신은 성장을 촉진하고 운동기능을 증진시키며 단백질의 흡수력을 높여준다.In addition, there are many essential amino acids, including methionine, in chicken, which is effective in growing new flesh. In particular, chicken protein contains a lot of linoleic acid among fatty acids, so it is good for preventing adult diseases, suitable for the elderly or patients, and contains a lot of vitamins A, B1, B2, and niacin. In addition, many mucins in chicken wings promote growth, improve motor function, and increase protein absorption.
한편, 산양삼(Wood-cultivated ginseng, 학명:Panax ginseng C.A Meyer)은 모양이나 약효면에서 자연산 산삼과 거의 비슷한 효과를 지닌다. 산양삼의 주요성분 및 약리작용에 관한 과학적 연구는 최근에 많이 이루어지고 있다. 연구결과에 따르면, 산양삼은 허약체질 개선, 피로회복, 면역력 강화, 내분비 조절 및 폐기능과 호흡기 질환 등의 개선 효과가 있다고 보고되었다. 이처럼 산양삼의 주요성분과 약리 효능작용이 과학적으로 규명됨에 따라 자연건강식품으로 다시 각광을 받게 되었다. 따라서 그 수요도 점차 크게 신장되고 있으며 경제성장과 생활수준의 향상으로 더욱 가속화되어 요즈음 대중적 자연건강식품으로 널리 애용되고 있다.On the other hand, wood-cultivated ginseng (scientific name: Panax ginseng C.A Meyer) has almost the same effects as wild ginseng in terms of shape and efficacy. Recently, many scientific studies on the main components and pharmacological effects of wild ginseng have been conducted. According to the research results, wild ginseng has been reported to improve the weak constitution, recover from fatigue, strengthen immunity, regulate endocrine, and improve lung function and respiratory diseases. As the main components and pharmacological effects of wild ginseng have been scientifically identified, it has come into the spotlight again as a natural health food. Therefore, its demand is also increasing significantly, and it is further accelerated by economic growth and the improvement of living standards, and these days, it is widely used as a popular natural health food.
대한민국등록특허공보 제10-1175292호(2012.06.23.)에는 산양삼 삼계탕의 제조방법이 개시되어 있다.Republic of Korea Patent Registration No. 10-1175292 (2012.06.23.) discloses a method for manufacturing Sanyangsam Samgyetang.
상기 산양삼 삼계탕은 소비자들의 자양강장에 도움을 주는 장점이 있지만, 산양삼의 쓴 맛이 나는 단점이 있다. The wild ginseng samgyetang has the advantage of helping consumers to nourish themselves, but has the disadvantage of having a bitter taste of wild ginseng.
본 발명의 목적은 산양삼의 유용성분을 섭취할 수 있을 뿐만 아니라 산양삼의 쓴맛을 해소할 수 있는, 산양삼을 이용한 삼계탕의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method for manufacturing samgyetang using wild ginseng, which can relieve the bitter taste of wild ginseng as well as ingest useful ingredients of wild ginseng.
본 발명의 다른 목적은 육수의 진한 맛을 제공할 수 있는, 산양삼을 이용한 삼계탕의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for manufacturing Samgyetang using wild ginseng, which can provide a rich taste of broth.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 산양삼 뿌리를 자숙하는 단계(단계 1); 산양삼 잎을 팽화처리하는 단계(단계 2); 산양삼 줄기를 마이크로웨이브 처리하는 단계(단계 3); 침지수에 상기 자숙한 산양삼 뿌리, 상기 팽화처리한 산양삼 잎, 상기 마이크로웨이브 처리한 산양삼 줄기, 겨우살이, 황칠나무 줄기, 헛개나무 잎 및 뽕나무 뿌리를 가한 후 가열하여 육수를 제조하는 단계(단계 4); 쌀을 혼합추출액에 침지하는 단계(단계 5); 닭의 배에 상기 침지한 쌀, 대추 및 발효 산양삼을 넣는 단계(단계 6); 상기 쌀, 대추 및 발효 산양삼이 투입된 닭을 후처리하는 단계(단계 7); 상기 후처리한 닭을 가열하는 단계(단계 8); 상기 가열된 닭 및 육수를 냉각하는 단계(단계 9); 및 상기 냉각된 닭 및 육수를 포장하는 단계(단계 10); 를 포함하는, 산양삼을 이용한 삼계탕의 제조방법을 제공한다.The present invention, the step of ripening the wild ginseng roots (step 1); Puffing the wild ginseng leaves (step 2); Microwave treatment of wild ginseng stems (step 3); Adding the self-ripening wild ginseng roots, the puffed wild ginseng leaves, the microwave-treated wild ginseng stems, mistletoe, hwangchil tree stems, barnacle leaves, and mulberry roots to the soaking water, followed by heating to prepare broth (step 4) ; immersing the rice in the mixed extract (step 5); Putting the immersed rice, jujube and fermented wild ginseng in the stomach of the chicken (step 6); Post-processing the chicken into which the rice, jujube and fermented wild ginseng were added (step 7); Heating the post-processed chicken (step 8); Cooling the heated chicken and broth (step 9); And packaging the cooled chicken and broth (step 10); It provides a method for producing samgyetang using wild ginseng, including a.
상기 단계 1은 산양삼 뿌리를 100~110℃에서 60~70분 동안 자숙하며, 상기 단계 2는 산양삼 잎을 팽화기에 넣고 110~115℃, 6kg/㎠의 압력에서 팽화처리하며, 상기 단계 3은 산양삼 줄기를 40~50초 동안 마이크로웨이브 처리한다.In step 1, the wild ginseng root is self-sufficient at 100 ~ 110 ℃ for 60 to 70 minutes, and in step 2, the wild ginseng leaves are put in a puffer and expanded at 110 ~ 115 ℃, a pressure of 6 kg / ㎠, and the step 3 is wild ginseng Microwave the stems for 40-50 seconds.
상기 단계 4는 침지수 100중량부에 상기 자숙한 산양삼 뿌리 1~5중량부, 상기 팽화처리한 산양삼 잎 5~10중량부, 상기 마이크로웨이브 처리한 산양삼 줄기 1~5중량부, 겨우살이 0.1~1중량부, 황칠나무 줄기 0.1~1중량부, 헛개나무 잎 0.1~1중량부 및 뽕나무 뿌리 0.1~1중량부를 가하고 센불에서 1~2시간 가열한 후, 약불에서 5~6시간 동안 가열하되, 상기 침지수는 정제수 60~70중량%, 함초 15~25중량%, 가시오가피 10~20중량% 및 둥굴레 1~5중량%를 40~45℃에서 10~12시간 동안 침지하여 수득한다.The step 4 is 100 parts by weight of the soaking water, 1 to 5 parts by weight of the matured wild ginseng roots, 5 to 10 parts by weight of the expanded treated wild ginseng leaves, 1 to 5 parts by weight of the microwave-treated wild ginseng stems, and 0.1 to 1 mistletoe After adding parts by weight, 0.1 to 1 part by weight of Hwangchil tree stem, 0.1 to 1 part by weight of barn tree leaves and 0.1 to 1 part by weight of mulberry root, heated over high heat for 1 to 2 hours, then heated over low heat for 5 to 6 hours, The immersion water is obtained by immersing 60 to 70% by weight of purified water, 15 to 25% by weight of seaweed, 10 to 20% by weight of barnacles, and 1 to 5% by weight of Donggul at 40 to 45 ° C. for 10 to 12 hours.
상기 단계 5는 쌀을 20~25℃의 혼합추출액에 12~14시간 동안 침지하되, 상기 혼합추출액은 깻잎추출액 50~60중량%, 녹차추출액 35~45중량% 및 타트체리추출액 1~10중량%를 포함하며, 상기 깻잎추출액은 깻잎 100중량부에 물 500~600중량부를 넣고 95~100℃에서 1~2시간 동안 가열하며, 상기 녹차추출액은 녹차 잎 100중량부에 물 800~900중량부를 넣고 80~85℃에서 1~2시간 동안 가열하며, 상기 타트체리 추출액은 타트체리에 압력을 가하여 추출한다.In step 5, the rice is immersed in a mixed extract at 20 to 25 ° C for 12 to 14 hours, but the mixed extract contains 50 to 60% by weight of sesame leaf extract, 35 to 45% by weight of green tea extract and 1 to 10% by weight of tart cherry extract The sesame leaf extract is added with 500 to 600 parts by weight of water to 100 parts by weight of sesame leaves and heated at 95 to 100 ° C. for 1 to 2 hours. It is heated at 80-85 ° C. for 1-2 hours, and the tart cherry extract is extracted by applying pressure to the tart cherry.
상기 단계 6은 닭 100중량부에 상기 침지한 쌀 10~20중량부, 대추 1~5중량부 및 발효 산양삼 1~5중량부을 포함하되, 상기 발효 산양삼은 산양삼의 뿌리 100중량부에 젖산균 1~5중량부 및 스테비아 추출발효물 1~5중량부를 가하고 25~30℃에서 10~12시간 동안 발효시키며, 상기 스테비아 추출발효물은 스테비아 100중량부에 물 500~600중량부를 넣고 100~105℃에서 1~2시간 동안 추출하고, 스테비아 추출액 100중량부에 복합합성균 1~5중량부를 첨가하고 30~35℃에서 12~14시간 동안 발효시킨 발효액을 동결건조하여 제조하며, 상기 복합합성균은 홍국균 40~50중량%, 고초균 20~30중량%, 효모 10~20중량% 및 누룩균 5~15중량%를 포함한다.The step 6 includes 10 to 20 parts by weight of the immersed rice, 1 to 5 parts by weight of jujube, and 1 to 5 parts by weight of fermented wild ginseng in 100 parts by weight of chicken, but the fermented wild ginseng is 1 to 1 part by weight of lactic acid bacteria in 100 parts by weight of the roots of wild ginseng. 5 parts by weight and 1 to 5 parts by weight of fermented stevia extract were added and fermented at 25 to 30 ° C for 10 to 12 hours. It is prepared by extracting for 1 to 2 hours, adding 1 to 5 parts by weight of complex synthetic bacteria to 100 parts by weight of stevia extract, and freeze-drying the fermentation broth fermented at 30 to 35 ° C for 12 to 14 hours. 40 to 50% by weight, 20 to 30% by weight of Bacillus subtilis, 10 to 20% by weight of yeast, and 5 to 15% by weight of Aspergillus.
본 발명에 따른 산양삼을 이용한 삼계탕의 제조방법은 산양삼의 유용성분을 섭취할 수 있을 뿐만 아니라 산양삼의 쓴맛을 해소할 수 있는 장점이 있다.The method for manufacturing Samgyetang using wild ginseng according to the present invention has the advantage of not only being able to consume useful ingredients of wild ginseng, but also eliminating the bitter taste of wild ginseng.
본 발명에 따른 산양삼을 이용한 삼계탕의 제조방법은 육수의 진한 맛을 제공할 수 있는 장점이 있다.The method for manufacturing Samgyetang using wild ginseng according to the present invention has the advantage of providing a rich taste of broth.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
산양삼은 약리 효능작용을 지님에도 불구하고 종래의 가공공정에 의하여 제조한 산양삼 제품은 인삼의 향, 즉 흙냄새와 비슷한 향을 지니고 있어 여자, 청소년, 특히 외국인들에 의하여 기피되어지는 경향이 있다.Although wild ginseng has pharmacological efficacy, wild ginseng products manufactured by the conventional processing process tend to be avoided by women, teenagers, especially foreigners, because they have a scent similar to that of ginseng, that is, the smell of soil.
본 발명은 삼계탕 제조시 산양삼을 포함하여 산양삼의 유용성분을 섭취할 뿐만 아니라 산양삼의 쓴 맛을 제거하여 기호성을 향상시킨 것에 특징이 있다.The present invention is characterized in that it improves palatability by removing the bitter taste of sanyangsam as well as ingesting useful ingredients of sanyangsam, including sanyangsam, during the manufacture of samgyetang.
먼저, 본 발명에 따른 산양삼을 이용한 삼계탕의 제조방법을 설명한다.First, a method for manufacturing Samgyetang using wild ginseng according to the present invention will be described.
본 발명의 산양삼을 이용한 삼계탕의 제조방법은,The manufacturing method of Samgyetang using wild ginseng of the present invention,
산양삼 뿌리를 자숙하는 단계(단계 1);The step of ripening the roots of wild ginseng (step 1);
산양삼 잎을 팽화처리하는 단계(단계 2);Puffing the wild ginseng leaves (step 2);
산양삼 줄기를 마이크로웨이브 처리하는 단계(단계 3);Microwave treatment of wild ginseng stems (step 3);
침지수에 상기 자숙한 산양삼 뿌리, 상기 팽화처리한 산양삼 잎, 상기 마이크로웨이브 처리한 산양삼 줄기, 겨우살이, 황칠나무 줄기, 헛개나무 잎 및 뽕나무 뿌리를 가한 후 가열하여 육수를 제조하는 단계(단계 4);Adding the self-ripening wild ginseng roots, the puffed wild ginseng leaves, the microwave-treated wild ginseng stems, mistletoe, hwangchil tree stems, barnacle leaves, and mulberry roots to the soaking water, followed by heating to prepare broth (step 4) ;
쌀을 혼합추출액에 침지하는 단계(단계 5);immersing the rice in the mixed extract (step 5);
닭의 배에 상기 침지한 쌀, 대추 및 발효 산양삼을 넣는 단계(단계 6);Putting the immersed rice, jujube and fermented wild ginseng in the stomach of the chicken (step 6);
상기 쌀, 대추 및 발효 산양삼이 투입된 닭을 후처리하는 단계(단계 7);Post-processing the chicken into which the rice, jujube and fermented wild ginseng were added (step 7);
상기 후처리한 닭을 가열하는 단계(단계 8);Heating the post-processed chicken (step 8);
상기 가열된 닭 및 육수를 냉각하는 단계(단계 9); 및Cooling the heated chicken and broth (step 9); and
상기 냉각된 닭 및 육수를 포장하는 단계(단계 10);Packing the cooled chicken and broth (step 10);
를 포함한다.includes
상기 단계 1은 산양삼 뿌리를 100~110℃에서 60~70분 동안 자숙하는 것이 바람직하다.In step 1, it is preferable to self-ripe the wild ginseng roots at 100 to 110 ° C for 60 to 70 minutes.
상기 산양삼 뿌리를 자숙함으로 인해 산양삼 뿌리의 쓴 맛을 감소시킬 수 있는 장점이 있다.There is an advantage in that the bitter taste of the wild ginseng roots can be reduced by self-ripening the wild ginseng roots.
상기 단계 2는 산양삼 잎을 팽화기에 넣고 110~115℃, 6kg/㎠의 압력에서 팽화처리하는 것이 바람직하다. In step 2, it is preferable to put the wild ginseng leaves in a swelling machine and expand them at a pressure of 110 to 115 ° C and 6 kg / cm 2 .
상기 산양삼 잎을 팽화처리함으로 인해 산양삼 잎의 쓴 맛을 감소시킬 수 있다.The bitter taste of wild ginseng leaves can be reduced by swelling the wild ginseng leaves.
상기 단계 3은 산양삼 줄기를 40~50초 동안 마이크로웨이브 처리하는 것이 바람직하다.In step 3, it is preferable to microwave the wild ginseng stem for 40 to 50 seconds.
상기 산양삼 줄기를 마이크로웨이브 처리함으로 인해 산양삼 줄기의 쓴 맛을 감소시킬 수 있다.The bitter taste of the wild ginseng stems can be reduced by microwave treatment of the wild ginseng stems.
상기 단계 4는 침지수 100중량부에 상기 자숙한 산양삼 뿌리 1~5중량부, 상기 팽화처리한 산양삼 잎 5~10중량부, 상기 마이크로웨이브 처리한 산양삼 줄기 1~5중량부, 겨우살이 0.1~1중량부, 황칠나무 줄기 0.1~1중량부, 헛개나무 잎 0.1~1중량부 및 뽕나무 뿌리 0.1~1중량부를 가하고 센불에서 1~2시간 가열한 후, 약불에서 5~6시간 동안 가열하여 육수를 제조하는 것이 바람직하다. The step 4 is 100 parts by weight of the soaking water, 1 to 5 parts by weight of the matured wild ginseng roots, 5 to 10 parts by weight of the expanded treated wild ginseng leaves, 1 to 5 parts by weight of the microwave-treated wild ginseng stems, and 0.1 to 1 mistletoe Add parts by weight, 0.1 to 1 part by weight of Hwangchil tree stem, 0.1 to 1 part by weight of barnacle tree leaves, and 0.1 to 1 part by weight of mulberry root, heat over high heat for 1 to 2 hours, and then heat over low heat for 5 to 6 hours to make broth. It is desirable to manufacture
본 발명은 상기와 같이 육수를 제조함으로 인해 육수의 맛이 진한 장점이 있다.The present invention has the advantage that the taste of the broth is thick due to the preparation of the broth as described above.
상기 침지수는 정제수 60~70중량%, 함초 15~25중량%, 가시오가피 10~20중량% 및 둥굴레 1~5중량%를 40~45℃에서 10~12시간 동안 침지하여 수득한다.The immersion water is obtained by immersing 60 to 70% by weight of purified water, 15 to 25% by weight of glasswort, 10 to 20% by weight of barnacles, and 1 to 5% by weight of Donggule at 40 to 45 ° C. for 10 to 12 hours.
상기 침지수는 상기 산양삼 뿌리, 잎 및 줄기의 쓴 맛을 더욱 감소시키는 장점이 있다. The immersion water has the advantage of further reducing the bitter taste of the wild ginseng roots, leaves and stems.
상기 함초(Salicornia Herbacea L.)는 명아주과(Chenopodaceae)에 속하는 일년생 초본으로 우리나라 남해안과 서해안 백령도 제주도 울릉도와 같은 섬 지방의 바닷물이 닿는 해안이나 갯벌등 염습지대에서 자생하는 대표적인 염생식물 중 하나이며, 민간에서는 마디가 튀어나온 풀이라고 하여 퉁퉁마디라고 불워지고 있고, 갯벌 식물인 함초는 다량의 염분을 체내에 축적하고 있으며 섬유질뿐만 아니라 마그네슘, 칼슘. 철 그리고 칼륨등의 천연 미네랄과 비타민을 다량 함유하고 있을 뿐만 아니라 발린(Valnine), 류신(Leucine), 프로린(Proline) 등 필수아미노산과 다당체가 함유되어 있어, 민간에서는 봄철 몸이 나른하고 밥맛이 없을 때 함초 나물을 먹으면 눈이 맑아지고 밥맛이 좋아지며, 황해도 지방에서는 소화불량 위장병, 간염, 신장병 등 약용으로도 쓰여졌다고 전해져 오고 있다.Salicornia Herbacea L. is an annual herb belonging to the Chenopodaceae family, and is one of the representative salt plants that grow in salt marshes such as seashores or tidal flats in island regions such as Baengnyeongdo, Jejudo, and Ulleungdo in the south and west coasts of Korea. In , it is called tungtung joint because it is a grass with protruding nodes, and glasswort, a tidal flat plant, accumulates a large amount of salt in the body and contains not only fiber but also magnesium and calcium. It contains a large amount of natural minerals and vitamins such as iron and potassium, as well as essential amino acids and polysaccharides such as Valnine, Leucine, and Proline. Eating seaweed greens improves eyesight and improves the taste of rice, and in the Hwanghae-do region, it is said to have been used for medicinal purposes such as indigestion, gastrointestinal diseases, hepatitis, and kidney diseases.
상기 가시오가피는 두릅나무과 오갈피속에 속하며 일명 시베리아인삼으로 더 잘 알려져 있고, 자생지는 극동아시아 북위 40∼50˚지역, 러시아 우수리강, 중국 흑룡강성 유역, 일본 북해도, 우리 나라의 고산지대(1,100m이상)이다. 오갈피 속과 구별되는 가장 큰 형태적 차이는 줄기에 0.5∼0.8㎝되는 가늘고 긴 바늘모양의 가시가 지면을 향하여 밀생하고 있는데, 2년지 이상에서는 가시가 탈락되기도 한다. 꽃은 6월에 피며 수술은 장화사형과 단화사형이 있고 과실은 9월경에 흑색으로 익는다. 근피와 수피에서 유효성분으로 엘 루데로사이드 B, E등이 추출되었으며, 근육강화, 지구력 향상, 피로회복, 강장, 강정, 신경통, 중풍, 당뇨병, 고혈압, 저혈압, 건망증, 불면증, 및 류마티스 치료에 탁월한 효과가 인정되어 건강음료 및 약제원료로 개발되어 시판되고 있다. 가시오가피는 많은 종류의 오가피 배당체와 비타민, 미네랄이 풍부하여 범 적응원이 있는 약재로 주목받고 있다. 가시오가피의 유효성분은 리그닌 배당체인 아칸토사이드(Acanthoside B, D)가 있고 면역성을 높혀주는 수용성 다당체가 분리되었다. 잎에는 치사노 사이드(Chiisanoside)가 있어 약리적 기능을 갖고 있으며 뿌리에서는 오가피 배당체뿐만 아니라 지링긴(Sylingin), 쿠마린 배당체 등이 분리되어 있다. 이들 성분들은 생체의 기능에 대해서 다각적으로 활성을 부여하기 때문에 범적응적인 활성(Adaptogenic activity)이 있어 양생효과, 질병예방, 자가면역적인 질환 등에 대해서 그 효과가 광범위하다.The ginseng belongs to the genus Araliaceae and is better known as Siberian ginseng, and its native habitat is the Far East Asia 40-50 degrees north latitude, the Ussuri River in Russia, the Heilongjiang Province in China, Hokkaido in Japan, and the alpine regions of Korea (more than 1,100m) to be. The biggest morphological difference distinguishing it from the genus Ogalpi is that the 0.5 to 0.8 cm long, needle-like spines grow densely on the stem toward the ground, and the thorns sometimes fall off after 2 years or more. The flower blooms in June, the stamen has a long flower type and a short flower type, and the fruit ripens in black around September. Eluderoside B and E were extracted as active ingredients from the root and bark, and are used for muscle strengthening, endurance improvement, fatigue recovery, tonic, gangjeong, neuralgia, stroke, diabetes, high blood pressure, hypotension, forgetfulness, insomnia, and rheumatism. Recognized for its excellent effect, it has been developed and marketed as a health drink and pharmaceutical raw material. As it is rich in many kinds of glycosides, vitamins and minerals, it is attracting attention as a medicinal material with pan-adaptation sources. Acanthoside (B, D), a lignin glycoside, is an active ingredient in cinnamon, and a water-soluble polysaccharide that enhances immunity has been isolated. The leaves have chiisanoside, which has a pharmacological function, and the roots contain not only Glycosides, but also Sylingin and Coumarin glycosides. Since these components give various activities to the functions of the body, they have adaptogenic activity, and their effects are wide-ranging for curative effects, disease prevention, and autoimmune diseases.
상기 둥굴레는 외떡잎식물 백합목 백합과의 여러해살이풀로서, 이러한 식물의 뿌리를 말려 차로 끓여 먹는 방식으로 현재 이용하고 있으며, 둥굴레 뿌리가 가진 숭늉과 같은 특이한 고유의 향미 및 기능성 유효 성분을 통한 신진대사 촉진, 항산화, 심신안정 및 혈당수치 조절 등의 효과들로 인해 많은 사람에게 많이 소비되고 있다.The roundworm is a perennial plant of the monocotyledonous plant Liliaceae Liliaceae, and is currently used in a way to boil and eat the roots of these plants as a tea, and metabolism through unique flavor and functional active ingredients such as mulberry root of roundworm It is consumed by many people due to its effects such as promotion, antioxidant, mental and physical stability, and blood sugar level control.
상기 겨우살이(Mistletoe, Viscum album)는 전 세계에 널리 자생하는 식물로서 참나무, 사과나무, 배나무, 모과나무 등을 숙주로 하는 반 기생 다년초 식물이다. 세계 전역에는 30속 1,500종의 식물이 있는 것으로 알려져 있으며, 독일을 중심으로 유럽 지역에서뿐만 아니라, 우리나라에서도 오래 전부터 여러 가지 질병에 대한 민간 약제로 사용되어 왔다. 한편, 유럽산 겨우살이(EM, Viscum album. loranthaceae)와는 구별되는 한국산 겨우살이(KM, Viscum album. coloratum) 역시 민간 및 한방에서 다양한 약제로 사용하여 왔다. 한국산 겨우살이의 항종양효과 및 활성성분에 있어서 유럽산 겨우살이와는 상이성이 있음을 보고한 것이 최초이며, 이들에 의하면 한국산 겨우살이의 항종양 효과는 유럽산의 경우와는 다르게 렉틴에 의한 것뿐만 아니라, 알칼로이드에 의한 세포독성효과에 기인하는 것으로 보고하여 유럽산 겨우살이와 한국산 겨우살이의 항종양 활성 성분 및 기작을 구별하였다. 한국산 겨우살이에도 렉틴성분(KML-C)이 존재하는 것이 밝혀지고, 그 세포 독성 기전이 어팝토시스(apoptosis)에 기인됨이 수 편 보고되고 있다. 또한 KML-C에 의한 종양 전이 억제작용이 보고되는 바, 한국산 겨우살이의 경우도 렉틴성분이 주 활성물질로 사료되고 있다. The mistletoe ( Viscum album ) is a plant that grows wild all over the world and is a semi-parasitic perennial plant that uses oaks, apple trees, pear trees, quince trees, etc. as hosts. It is known that there are 1,500 species of plants in 30 genera all over the world, and it has been used as a folk medicine for various diseases not only in Germany and Europe, but also in Korea for a long time. On the other hand, Korean mistletoe (KM, Viscum album. coloratum ), which is distinguished from European mistletoe (EM, Viscum album. loranthaceae ), has also been used as a variety of medicines in folk and oriental medicine. It was the first to report that Korean mistletoe was different from European mistletoe in its antitumor effect and active components. It was reported that it was due to the cytotoxic effect by , and the antitumor active components and mechanisms of European and Korean mistletoe were distinguished. It has been found that Korean mistletoe also contains a lectin component (KML-C), and it has been reported several times that the cytotoxic mechanism is caused by apoptosis. In addition, suppression of tumor metastasis by KML-C has been reported, and in the case of Korean mistletoe, lectin is considered to be the main active substance.
상기 황칠나무(Dendropanax morbifera)는 우리나라의 남부해안 지역과 제주도 등에서 자생하는 쌍떡잎 식물이며, 두릅나무과의 상록교목이다. 최근 그 효능이 활발히 연구되고 있으며, 황칠나무 추출물의 항암 활성 및 항산화 활성 등의 생리활성이 일부 제한적으로 보고되면서 약학 및 식품 조성물에 쓰이고 있다.The hwangchil tree ( Dendropanax morbifera ) is a dicotyledonous plant native to the southern coastal region of Korea and Jeju Island, etc., and is an evergreen tree of Araliaceae. Recently, its efficacy has been actively studied, and some limited reports of physiological activities such as anticancer activity and antioxidant activity of hwangchil tree extract have been used in pharmaceutical and food compositions.
상기 갈매나무과에 속하는 헛개나무(Hovenia Dulcis)는 열매, 뿌리, 가지, 잎에서 포도당, 사과산, 칼슘을 비롯하여 후랑구라닌, 호베닌, 호배노시드, 하벤산 등의 인체 내의 유익한 성분들이 함유되어 있어 해독작용, 피로회복, 당뇨병의 치료효과가 있고, 암페롭신과 호베니틴스은 활성화학 물질로써 간을 보호해 주고 각종 암(간암, 유방암, 위암)에 90%의 암세포 박멸효과가 있다. Hovenia Dulcis belonging to the buckthorn family contains beneficial components in the human body such as glucose, malic acid, calcium, furanguranin, hovenin, hobanocide, and haven acid in fruits, roots, branches, and leaves. It has detoxification, fatigue recovery, and treatment effects for diabetes, and amperopsin and hovenitins are active substances that protect the liver and have an effect of eradicating 90% of cancer cells in various cancers (liver cancer, breast cancer, stomach cancer).
상기 뽕나무는 장미목 뽕나무과의 식물(Morus alba)로서 그 잎이나, 뿌리, 열매 등은 예로부터 여러 약리활성이 있다고 알려져 왔다.The mulberry tree is a plant of the rose order Morus family ( Morus alba ), and its leaves, roots, fruits, etc. have been known to have various pharmacological activities since ancient times.
뽕나무 뿌리의 경우 그 껍질이 동의보감에 "폐기가 숨이 차는 천만과 수기부종을 다스리고 폐의 수기를 없애주며 수도를 이롭게 하며 해수와 침에 섞여나오는 피를 다스린다"고 기록되어 있으며, 최근의 연구 결과에 따르면 혈당을 떨어뜨리는 모란에이(moran A), 혈압을 떨어뜨리는 멀벨르후란에프.지(mulberrfuran F.G), 항염효과가 있는 움베리페론(umbeliferone) 등이 함유되어 있고, 또한 모루신(morusin), 멀베린, 멀베로크로먼(mulberrochromene) 등 여러 생리활성 물질이 함유되어 있는 것으로 알려져 있다.In the case of the mulberry root, it is recorded in Donguibogam that "the lungs control shortness of breath and hand edema, remove the lungs, benefit the water supply, and control the blood mixed with seawater and saliva." According to the results, it contains moran A, which lowers blood sugar, mulberrfuran F.G, which lowers blood pressure, and umbeliferone, which has an anti-inflammatory effect. It is known to contain several physiologically active substances such as morusin, mulberine, and mulberrochromene.
상기 단계 5는 쌀을 20~25℃의 혼합추출액에 12~14시간 동안 침지하는 단계이다.Step 5 is a step of immersing rice in a mixed extract at 20 to 25 ° C for 12 to 14 hours.
상기 혼합추출액은 깻잎추출액 50~60중량%, 녹차추출액 35~45중량% 및 타트체리추출액 1~10중량%를 포함한다.The mixed extract includes 50 to 60% by weight of sesame leaf extract, 35 to 45% by weight of green tea extract, and 1 to 10% by weight of tart cherry extract.
본 발명은 쌀을 상기 혼합추출액에 침지함으로써 죽의 식감을 향상시키는 장점이 있다.The present invention has the advantage of improving the texture of the porridge by immersing the rice in the mixed extract.
상기 깻잎추출액은 깻잎 100중량부에 물 500~600중량부를 넣고 95~100℃에서 1~2시간 동안 가열하여 제조한다. The sesame leaf extract is prepared by adding 500 to 600 parts by weight of water to 100 parts by weight of sesame leaves and heating at 95 to 100 ° C. for 1 to 2 hours.
들깨(Perilla frutescens var japonica)는 광대나무과에 속하는 1 년생 초본과 식물로 한국, 중국, 인도 등 동남아시아에서 광범위하게 재배되고 있다. 들깨는 통상 기름을 짜내기 위하여 재배되는 작물인데, 생육하는 동안에 잎을 수확하여 식용으로 하는 것이 바로 깻잎이다. 깻잎을 식용으로 먹는 나라는 우리나라가 거의 유일하며, 페릴라알데히드, 리모넨, 페릴케톤 등과 같은 방향성 정유 성분이 들어 있어 독특한 향이 입맛을 돋우어 주므로 쌈 채소로 주로 이용되며, 향긋한 나물 반찬이나 장아찌, 깻잎 김치 등의 밑반찬으로 먹기도 하고, 무침이나 탕 등에 향신료처럼 사용되기도 한다.Perilla frutescens var japonica ( Perilla frutescens var japonica) is an annual herbaceous plant belonging to the clown family, and is widely cultivated in Southeast Asia, including Korea, China, and India. Perilla is a crop that is usually cultivated to squeeze oil, and sesame leaves are harvested during growth and used for food. Korea is almost the only country where sesame leaves are eaten as food, and they contain aromatic essential oils such as perillaaldehyde, limonene, and peryl ketone, and their unique fragrance stimulates the appetite, so they are mainly used as vegetables for wraps. It is eaten as a side dish such as kimchi, and is also used as a spice in seasonings or soups.
상기 녹차추출액은 녹차 잎 100중량부에 물 800~900중량부를 넣고 80~85℃에서 1~2시간 동안 가열하여 제조한다. The green tea extract is prepared by adding 800 to 900 parts by weight of water to 100 parts by weight of green tea leaves and heating at 80 to 85° C. for 1 to 2 hours.
상기 녹차는 기원전부터 기호식품인 차로서 음용되어져 왔다. 최근에는 녹차에 함유된 여러 성분들의 약효가 밝혀져 건강식품으로서 각광받고 있다. 그중 녹차의 엽록소 성분이 건강기능성을 갖는 물질로 각광을 받으면서 섭취 및 이용이 증가하고 있다. 엽록소가 갖는 대표적인 활성으로는 생리활성으로는 조혈작용, 효소활성 유지, 해독작용, 탈취작용, 섬유소제공, 소염작용, 신진대사 촉진 등이 있다. 이외에도 체질을 개선시키며, 노화, 암, 유전자 돌연변이, 위장병, 여드름, 기미, 주근깨, 얼룩점, 빈혈, 만성 피로, 심장질환, 고혈압, 중풍, 간염 및 간경화 등을 예방할 수 있다.The green tea has been consumed as a favorite food since BC. Recently, the medicinal effects of various components contained in green tea have been revealed, and it is in the spotlight as a health food. Among them, as the chlorophyll component of green tea is in the limelight as a substance with health functionalities, intake and use are increasing. Representative activities of chlorophyll include hematopoiesis, maintenance of enzyme activity, detoxification, deodorization, fibrin provision, anti-inflammatory, and promotion of metabolism. In addition, it improves the constitution and prevents aging, cancer, genetic mutation, gastrointestinal disease, acne, melasma, freckles, spots, anemia, chronic fatigue, heart disease, high blood pressure, stroke, hepatitis and cirrhosis of the liver.
상기 타트체리 추출액은 타트체리에 압력을 가하여 추출한다.The tart cherry extract is extracted by applying pressure to the tart cherry.
상기 타트체리(tart cherry)는 유럽서부에서 터키에 걸친 지역을 원산으로 하는 체리의 한 종류로 신맛이 강하며, 약 100년 전부터 의약과 식물 목적으로 사용되고 있다. 기존에 타트체리는 만성염증을 감소시키는 효능을 가지고 있고, 항산화 물질인 안토시아닌이 풍부하여 노화방지 및 항암 효과가 있다고 알려져 있다. 또한 멜라토닌의 함량이 높아 생체리듬 조절 및 수면 유도 기능이 있어 불면증 완화에 효과적이며, 식이섬유의 함량이 높아 콜레스테롤 배출, 변비 개선 효과, 고혈압과 심혈관계 질환 예방에 도움을 준다. The tart cherry (tart cherry) is a type of cherry native to the region from western Europe to Turkey, has a strong sour taste, and has been used for medicinal and plant purposes for about 100 years. Previously, tart cherry is known to have the effect of reducing chronic inflammation and has anti-aging and anti-cancer effects because it is rich in anthocyanin, an antioxidant. In addition, it is effective in relieving insomnia due to its high content of melatonin, which regulates circadian rhythms and induces sleep, and its high content of dietary fiber helps to discharge cholesterol, improve constipation, and prevent high blood pressure and cardiovascular diseases.
상기 단계 6은 닭 100중량부에 상기 침지한 쌀 10~20중량부, 대추 1~5중량부 및 발효 산양삼 1~5중량부을 포함하는 단계이다. Step 6 is a step comprising 10 to 20 parts by weight of the immersed rice, 1 to 5 parts by weight of jujube, and 1 to 5 parts by weight of fermented wild ginseng in 100 parts by weight of chicken.
상기 대추(Zizyphus jujuba var. inermis Rehder)는 갈매나무과(Ramnace)의 지지퍼스(Zizyphus)속, 낙엽, 활엽향목의 열매로서 현재 40여종의 품종과 400여종의 변종이 있는 것으로 알려져 있다. 예로부터 대추는 자양강장의 효과가 있고 이뇨제, 견이통 완화제, 만성기관지염, 거담제, 결핵, 위의 허한증을 치료하는 효능 등 46가지 약리효과가 있어 우리나라 사람 대부분 약을 달일 때나 물을 끓일 때 대추 한두 알씩은 넣어서 끓이는 풍습이 있다. 뿐만 아니라 대추는 소화완화, 강장, 항알레르기, 간 보호 작용이 있으며 그 밖에 대장암과 같은 성인병 예방, 결핵, 기관지염 및 신경쇠약에 치료효과가 있다.The jujube ( Zizyphus jujuba var. inermis Rehder ) is a fruit of the genus Zizyphus of Ramnace, deciduous trees, and broad-leaved trees, and is known to have about 40 varieties and about 400 varieties. Since ancient times, jujube has 46 pharmacological effects including diuretic, shoulder pain reliever, chronic bronchitis, expectorant, tuberculosis, gastric insufficiency, etc. There is a custom of putting one or two eggs in and boiling them. In addition, jujube has digestive, tonic, anti-allergic, and liver-protective effects, and also prevents adult diseases such as colon cancer, and has therapeutic effects on tuberculosis, bronchitis, and nervous breakdown.
상기 발효 산양삼은 산양삼의 뿌리 100중량부에 젖산균 1~5중량부 및 스테비아 추출발효물 1~5중량부를 가하고 25~30℃에서 10~12시간 동안 발효시킨다.The fermented wild ginseng is added to 100 parts by weight of the roots of wild ginseng, 1 to 5 parts by weight of lactic acid bacteria and 1 to 5 parts by weight of fermented stevia extract, and fermented at 25 to 30 ° C. for 10 to 12 hours.
본 발명은 발효 산양삼을 사용함으로 인해 산양삼 뿌리의 쓴 맛을 제거하는 장점이 있다.The present invention has the advantage of removing the bitter taste of the roots of wild ginseng due to the use of fermented wild ginseng.
상기 스테비아 추출발효물은 스테비아 100중량부에 물 500~600중량부를 넣고 100~105℃에서 1~2시간 동안 추출하고, 스테비아 추출액 100중량부에 복합합성균 1~5중량부를 첨가하고 30~35℃에서 12~14시간 동안 발효시킨 발효액을 동결건조하여 제조한다. The stevia extract fermented product is extracted by adding 500 to 600 parts by weight of water to 100 parts by weight of stevia, extracted at 100 to 105 ° C. for 1 to 2 hours, and adding 1 to 5 parts by weight of composite synthetic bacteria to 100 parts by weight of the stevia extract and 30 to 35 parts by weight It is prepared by freeze-drying the fermentation broth fermented for 12 to 14 hours at ℃.
상기 스테비아(Stevia rebaudiana)는 식물계 속씨식물문 쌍떡잎식물강 초롱꽃목 국화과의 다년생 숙근초로, 하천이나 습지대 주변에서 자란다. 뿌리는 원뿌리의 발달이 분명하지 않고 많은 곁뿌리와 막뿌리가 있다. 생육 후기에는 굵은 뿌리가 발달해서 저장 기능이 생긴다. 뿌리 가까이 있는 숨은눈에서 새가지가 자라 해마다 새로운 줄기를 이룬다. 줄기는 곧게 서며 월동 중 줄기의 기능이 없어진다. 스테비아는 설탕의 수백배의 단맛을 내면서도 칼로리가 없는 허브 식물로서, 최근 각광을 받고 있는 식물이다. 잎에는 무게의 6~7% 정도 감미물질인 스테비오시드(stevioside)가 함유되어 있으며, 차를 만들어 마시거나 껌 대용으로 하며 청량음료의 감미료로 사용된다. 또한 스테비아에서 추출한 스테비오사이드는 인체 소화기관에 흡수되지 않아 혈액 속의 당 농도에도 영향을 주지 않는다. 뿐만 아니라 이 물질은 인체에 부작용을 나타내지 않고 소화기관을 그대로 통과해 배출된다. 따라서 다양한 부작용을 야기할 수 있는 설탕, 사카린, 아스파탐과 같은 인공감미료의 대체 감미료로서 최근 관심이 주목되고 있다. The Stevia ( Stevia rebaudiana ) is a perennial root plant of the plant family Angiosperm phylum Dicotyledon class Campanula Asteraceae, and grows around rivers or wetlands. The development of the primary root is not obvious, and there are many side roots and membrane roots. In the late stage of growth, thick roots develop to create a storage function. New branches grow from the hidden buds near the roots to form new stems every year. The stem stands straight and the function of the stem is lost during the winter. Stevia is a herbal plant that is hundreds of times sweeter than sugar and has no calories. The leaves contain stevioside, a sweetener, at 6-7% of the weight, and are used to make tea or substitute for gum and as a sweetener in soft drinks. In addition, stevioside extracted from stevia is not absorbed by the human digestive system and does not affect the blood sugar concentration. In addition, this substance does not show side effects to the human body and passes through the digestive system as it is and is discharged. Therefore, interest has recently been drawn as a substitute for artificial sweeteners such as sugar, saccharin, and aspartame, which can cause various side effects.
상기 복합합성균은 홍국균 40~50중량%, 고초균 20~30중량%, 효모 10~20중량% 및 누룩균 5~15중량%를 포함한다.The composite synthetic bacteria include 40 to 50% by weight of Honggukgyun, 20 to 30% by weight of Bacillus subtilis, 10 to 20% by weight of yeast, and 5 to 15% by weight of Nuruk bacteria.
상기 복합합성균은 홍국균, 고초균, 효고 및 누룩균을 혼합하는 개념으로서, 이렇게 혼합하면 복합활성효소의 생성이 가능하다.The composite synthetic bacteria is a concept of mixing Honggukgyun, Bacillus subtilis, Hyogo and Nuruk bacteria, and when mixed in this way, it is possible to produce a composite active enzyme.
상기 홍국균은 자낭균문 모나스커스(Monascus)속에 속하는 붉은색의 사상균으로서, 쌀 등과 같은 곡류를 발효시키는 과정에서 각종 유익한 대사산물로 진한 빨간색의 색소 및 모나콜린 K 등을 생산한다. 이 균은 중국을 중심으로 동아시아의 여러 지역에서 천연의 식품 착색제나 가공품 및 소화 촉진과 혈류 개선의 소재로서 오랫동안 사용되어 왔다. 홍국균이 생성하는 2차 대사산물인 메비놀린은 콜레스테롤 생합성효소인 HMG-CoA(3-hydroxy-methyl-3-glutaryl-coenzyme) 환원효소를 강력하게 저해하여 혈중지질 농도를 감소시키고 콜레스테롤 합성을 억제하거나 항진균, 혈당상승의 억제, 혈압조절, 항비만, 항암 등과 같은 각종 기능성을 가진다. 또한, 홍국균은 적색계 색소(rubropuntain, monascorubin)와 황색계 색소(monascin, ankaflavin), 자색계 색소(rubropunctamine, monascorubramine) 등을 생성하며, 이와 같은 색소물질은 항균 및 항암효과가 있다.The honggukgyun is a red filamentous fungus belonging to the genus Monascus, and produces dark red pigments and monacolin K as various useful metabolites in the process of fermenting grains such as rice. This fungus has been used for a long time in various parts of East Asia, mainly in China, as a natural food coloring agent, processed product, and material for promoting digestion and improving blood flow. Mebinolin, a secondary metabolite produced by Honggukgyun, strongly inhibits HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, a cholesterol biosynthetic enzyme, to reduce blood lipid concentration and inhibit cholesterol synthesis or It has various functions such as antifungal, inhibition of blood sugar rise, blood pressure control, anti-obesity, and anti-cancer. In addition, honggukgyun produces red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), purple pigments (rubropunctamine, monascorubramine), and the like, and these pigment substances have antibacterial and anticancer effects.
상기 홍국균은 모나스커스 필로서스(Monascus pilosus), 모나스커스 러버(Monascus ruber), 모나스커스 퍼프레우스(Monascus purpureus), 모나스커스 카올리앙(Monascus kaoliang), 모나스커스 바리케리(Monascus barykery) 및 모나스커스 안카(Monascus anka)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The honggukgyun is Monascus pilosus , Monascus rubber, Monascus ruber , Monascus purpureus , Monascus kaoliang , Monascus barykery and Monas Any one selected from the group consisting of Monascus anka may be used.
상기 고초균은 바실러스 섭틸리스(B. subtilis), 바실러스 리크네포르미스(B. lichneformis), 바실러스 메가테리움(B. megaterium), 바실러스 아밀로리퀘파시엔스(B. amyloliquefaciens), 바실러스 낫토(B. natto), 바실러스 안스라시스(B.antharcis), 바실러스렌투스(B.lentus), 바실러스 퍼미러스(B.pumilus), 바실러스 더링지엔시스(B.thuringiensis), 바실러스 알베이(B.alvei), 바실러스 아조토픽산스(B.azotofixans), 바실러스 매세란스(B.macerans), 바실러스 포리믹사(B.polymyxa), 바실러스 파필리에(B.popilliae), 바실러스 코아글란스(B.coagulans), 바실러스 스테아로더모필러스(B.stearothermophilus), 바실러스 파스퇴리(B.pasteurii), 바실러스 패리커스(B.sphaericus) 및 바실러스 패스티디오서스(B.fastidiosus)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The Bacillus subtilis is Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), Bacillus megaterium ( B. megaterium ), Bacillus amyloliquefaciens ( B. amyloliquefaciens ), Bacillus natto ( B. natto ), Bacillus anthracis ( B.antharcis ), Bacillus lentus ( B.lentus ), Bacillus furmirus ( B.pumilus ), Bacillus thelingsiensis ( B.thuringiensis ), Bacillus albei ( B.alvei ) ), Bacillus azotopic Sans ( B.azotofixans ), Bacillus Macerans ( B.macerans ), Bacillus polymyxa ( B.polymyxa ), Bacillus papilliae ( B.popilliae ), Bacillus coagulans ( B.coagulans ), Bacillus Stearodermophilus ( B.stearothermophilus ), Bacillus Pasteurii ( B.pasteurii ), Bacillus paricus ( B.sphaericus ) and Bacillus Pastidiosus ( B.fastidiosus ) Any one selected from the group consisting of can be used.
상기 효모는 사카로마이세스 루시(Saccharomyces rouxii), 사카로마이세스 세레비시아에(Saccharomyces cereviciae), 사카로마이세스 오비폴미스(Saccharomyces oviformis) 및 사카로마이세스 스테이네리(Saccharomyces steineri)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다. The yeast is Saccharomyces rouxii , Saccharomyces cerevisiae, Saccharomyces oviformis , and Saccharomyces steineri . Any one selected from the group can be used.
상기 누룩균은 아스퍼질러스 오리제(Aspergillus oryzae) 및 아스퍼질러스 소제(Aspergillus sojae)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The yeast is Aspergillus oryzae ( Aspergillus oryzae ) and Aspergillus sojae ( Aspergillus sojae ) Any one selected from the group consisting of can be used.
상기 단계 7은 상기 쌀, 대추 및 발효 산양삼이 투입된 닭의 다리를 교차시켜 닭의 배 안에 있는 내용물을 고정시키는 단계이다.The step 7 is a step of fixing the contents in the belly of the chicken by crossing the legs of the chicken into which the rice, jujube and fermented wild ginseng were added.
상기 단계 8은 상기 후처리한 닭을 100~105℃에서 10~15분 동안 가열하는 단계이다.Step 8 is a step of heating the post-treated chicken at 100 to 105 ° C. for 10 to 15 minutes.
상기 후처리한 닭을 100℃ 미만의 온도에서 10분 미만 가열하면 소비자가 취식 시 오랫동안 조리해야 하는 문제가 있고, 105℃ 초과의 온도에서 15분 초과 가열하면 조직감이 떨어지는 문제가 있다.If the post-treated chicken is heated for less than 10 minutes at a temperature of less than 100 ° C, there is a problem that the consumer must cook for a long time when eating, and when heated for more than 15 minutes at a temperature of more than 105 ° C, there is a problem of poor texture.
상기 단계 9는 상기 가열된 닭 및 육수를 10~14℃로 냉각하는 단계이다.The step 9 is a step of cooling the heated chicken and broth to 10 ~ 14 ℃.
상기 단계 10은 상기 냉각된 닭 100중량부 및 육수 90~130중량부를 포장하는 단계이다.Step 10 is a step of packaging 100 parts by weight of the cooled chicken and 90 to 130 parts by weight of broth.
상기 단계 10 이후에, 상기 닭과 육수가 포장된 최종제품을 살균하는 단계가 추가될 수 있다.After step 10, a step of sterilizing the final product in which the chicken and broth are packaged may be added.
본 발명에 따른 산양삼을 이용한 삼계탕의 제조방법은 산양삼의 유용성분을 섭취할 수 있을 뿐만 아니라 산양삼의 쓴맛을 해소할 수 있는 장점이 있다.The method for manufacturing Samgyetang using wild ginseng according to the present invention has the advantage of not only being able to consume useful ingredients of wild ginseng, but also eliminating the bitter taste of wild ginseng.
본 발명에 따른 산양삼을 이용한 삼계탕의 제조방법은 육수의 진한 맛을 제공할 수 있는 장점이 있다.The method for manufacturing Samgyetang using wild ginseng according to the present invention has the advantage of providing a rich taste of broth.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.
산양삼 뿌리를 110℃에서 60분 동안 자숙하였다. 산양삼 잎을 팽화기에 넣고 115℃, 6kg/㎠의 압력에서 팽화처리하였다. 산양삼 줄기를 50초 동안 마이크로웨이브 처리하였다. 침지수 100중량부에 상기 자숙한 산양삼 뿌리 5중량부, 상기 팽화처리한 산양삼 잎 10중량부, 상기 마이크로웨이브 처리한 산양삼 줄기 5중량부, 겨우살이 1중량부, 황칠나무 줄기 1중량부, 헛개나무 잎 1중량부 및 뽕나무 뿌리 1중량부를 가하고 센불에서 2시간 가열한 후, 약불에서 6시간 동안 가열하여 육수를 제조하였다. 상기 침지수는 정제수 60중량%, 함초 20중량%, 가시오가피 15중량% 및 둥굴레 5중량%를 45℃에서 12시간 동안 침지하여 수득하였다. 쌀을 20℃의 혼합추출액에 12시간 동안 침지하였다. 상기 혼합추출액은 깻잎추출액 50중량%, 녹차추출액 40중량% 및 타트체리추출액 10중량%를 혼합하여 제조하였다. 상기 깻잎추출액은 깻잎 100중량부에 물 600중량부를 넣고 100℃에서 2시간 동안 가열하여 제조하였다. 상기 녹차추출액은 녹차 잎 100중량부에 물 900중량부를 넣고 85℃에서 2시간 동안 가열하여 제조하였다. 상기 타트체리 추출액은 타트체리에 압력을 가하여 추출하였다. 닭을 깨끗한 물을 이용하여 세척하였다. 상기 세척한 닭의 내장 및 기름을 제거하였다. 상기 침지한 쌀 15중량부, 대추 5중량부 및 발효 산양삼 5중량부를 상기 전처리한 닭 100중량부의 배에 넣었다. 상기 발효 산양삼은 산양삼의 뿌리 100중량부에 젖산균 5중량부 및 스테비아 추출발효물 5중량부를 가하고 25℃에서 12시간 동안 발효시켜 제조하였다. 상기 스테비아 추출발효물은 스테비아 100중량부에 물 600중량부를 넣고 100℃에서 2시간 동안 추출한 스테비아 추출액 100중량부에 복합합성균 5중량부를 첨가하고 35℃에서 14시간 동안 발효시킨 발효액을 동결건조하여 제조하였다. 상기 복합합성균은 홍국균 50중량%, 고초균 30중량%, 효모 15중량% 및 누룩균 5중량%를 혼합하였다. 상기 홍국균은 모나스커스 필로서스(Monascus pilosus)를 사용하였고, 상기 고초균은 바실러스 섭틸리스(B. subtilis)를 사용하였고, 상기 효모는 사카로마이세스 루시(Saccharomyces rouxii)를 사용하였고, 상기 누룩균은 아스퍼질러스 오리제(Aspergillus oryzae)를 사용하였다. 상기 쌀, 대추 및 발효 산양삼이 투입된 닭의 다리를 교차시켜 닭의 배 안에 있는 내용물을 고정시켰다. 상기 후처리한 닭을 105℃에서 10분 동안 가열하였다. 상기 가열된 닭 및 육수를 10℃로 냉각하였다. 상기 냉각된 닭 100중량부 및 육수 130중량부를 포장한 후에 살균하여 산양삼 삼계탕을 제조하였다.Wild ginseng roots were ripened at 110 ° C for 60 minutes. Wild ginseng leaves were put into a puffer and puffed at 115 ° C and a pressure of 6 kg / cm 2 . Wild ginseng stems were microwaved for 50 seconds. 100 parts by weight of the soaking water, 5 parts by weight of the ripened wild ginseng roots, 10 parts by weight of the expanded wild ginseng leaves, 5 parts by weight of the microwave-treated wild ginseng stems, 1 part by weight of mistletoe, 1 weight part of Hwangchil tree stems, Hovenia tree 1 part by weight of leaves and 1 part by weight of mulberry root were added, heated over high heat for 2 hours, and then heated over low heat for 6 hours to prepare broth. The immersion water was obtained by immersing 60% by weight of purified water, 20% by weight of glasswort, 15% by weight of barnacles, and 5% by weight of tuna at 45 ° C. for 12 hours. Rice was immersed in a mixed extract at 20 ° C for 12 hours. The mixed extract was prepared by mixing 50% by weight of sesame leaf extract, 40% by weight of green tea extract, and 10% by weight of tart cherry extract. The sesame leaf extract was prepared by adding 600 parts by weight of water to 100 parts by weight of sesame leaves and heating at 100 ° C. for 2 hours. The green tea extract was prepared by adding 900 parts by weight of water to 100 parts by weight of green tea leaves and heating at 85° C. for 2 hours. The tart cherry extract was extracted by applying pressure to the tart cherry. Chickens were washed using clean water. The intestines and oil of the washed chicken were removed. 15 parts by weight of the immersed rice, 5 parts by weight of jujube and 5 parts by weight of fermented wild ginseng were placed in the stomach of 100 parts by weight of the pre-treated chicken. The fermented wild ginseng was prepared by adding 5 parts by weight of lactic acid bacteria and 5 parts by weight of fermented stevia extract to 100 parts by weight of the roots of wild ginseng and fermenting at 25 ° C. for 12 hours. The fermented stevia extract is obtained by adding 5 parts by weight of composite synthetic bacteria to 100 parts by weight of stevia extract extracted at 100 ° C. for 2 hours by adding 600 parts by weight of water to 100 parts by weight of stevia and freeze-drying the fermentation broth fermented at 35 ° C. for 14 hours. manufactured. The composite synthetic bacteria were mixed with 50% by weight of Honggukgyun, 30% by weight of Bacillus subtilis, 15% by weight of yeast, and 5% by weight of Aspergillus. The honggukgyun used Monascus pilosus ( Monascus pilosus ), the Bacillus subtilis used Bacillus subtilis ( B. subtilis ), the yeast used Saccharomyces rouxii ( Saccharomyces rouxii ), and the yeast Aspergillus oryzae was used. The contents in the belly of the chicken were fixed by crossing the legs of the chicken into which the rice, jujube and fermented wild ginseng were added. The post-treated chicken was heated at 105° C. for 10 minutes. The heated chicken and broth were cooled to 10 °C. After packing 100 parts by weight of the cooled chicken and 130 parts by weight of broth, sterilization was performed to prepare Sanyangsam Samgyetang.
[비교예 1][Comparative Example 1]
산양삼의 잎, 줄기 및 뿌리를 건조한 후 분쇄하여 분말로 제조하였다. 상기 분말로 제조한 산양삼 300g, 어성초 1kg, 삼백초 1kg, 향유 3kg, 삼지구엽초 1kg 및 함초 500g을 분쇄하여 제조된 분말에 대추 1kg, 뿌리 달린 대파 1kg, 양파 1kg 및 물 400L를 첨가하여 5시간 동안 끓여 육수를 제조하였다. 손질된 영계, 산양삼 1뿌리 및 상기 육수를 포장하였다.The leaves, stems and roots of wild ginseng were dried and pulverized to prepare powder. 300g of wild ginseng, 1kg of Houttuynia cordata, 1kg of Sambaekcho, 3kg of fragrant oil, 1kg of Samguchicho, and 500g of glasswort prepared with the powder were added with 1kg of jujube, 1kg of green onion with roots, 1kg of onion, and 400L of water, and boiled for 5 hours. Broth was prepared. The trimmed young chicken, 1 root of wild ginseng, and the broth were packed.
[실험예 1][Experimental Example 1]
실시예 1 및 비교예 1에서 제조한 산양삼 삼계탕을 가열용기에 넣고 90℃에서 10분 동안 가열한 후에, 관능검사 경험이 있는 25~35세의 12명의 panel 요원을 구성하여 육수의 진한 맛, 조직감, 산양삼의 쓴맛 제거효과 및 전체적인 기호도에 대하여 10점 만점의 채점법에 의해 평균치를 구하여 표 1에 나타내었다. 이때 10점은 가장 우수하고, 1점은 가장 열악한 품질의 상태를 나타내었다.Sanyangsam Samgyetang prepared in Example 1 and Comparative Example 1 was placed in a heating container and heated at 90 ° C for 10 minutes, and then 12 panel agents aged 25 to 35 years old with sensory test experience were formed to enhance the rich taste and texture of the broth. , The average value was obtained by a 10-point scoring method for the bitter taste removal effect and overall acceptability of wild ginseng, and it is shown in Table 1. At this time, 10 points were the best, and 1 point was the worst quality.
표 1에 의하면, 실시예 1의 산양삼 삼계탕은 비교예 1의 산양삼 삼계탕에 비하여 육수의 진한 맛이 우수한 것을 알 수 있다.According to Table 1, it can be seen that the wild ginseng samgyetang of Example 1 has a superior rich taste of broth compared to the wild ginseng samgyetang of Comparative Example 1.
또한, 실시예 1의 산양삼 삼계탕은 비교예 1의 산양삼 삼계탕에 비하여 산양삼의 쓴맛 제거효과가 우수한 것을 알 수 있다.In addition, it can be seen that the Sanyangsam Samgyetang of Example 1 is superior in the bitter taste removal effect of Sanyangsam Samgyetang of Comparative Example 1.
Claims (5)
산양삼 잎을 팽화처리하는 단계(단계 2);
산양삼 줄기를 마이크로웨이브 처리하는 단계(단계 3);
침지수에 상기 자숙한 산양삼 뿌리, 상기 팽화처리한 산양삼 잎, 상기 마이크로웨이브 처리한 산양삼 줄기, 겨우살이, 황칠나무 줄기, 헛개나무 잎 및 뽕나무 뿌리를 가한 후 가열하여 육수를 제조하는 단계(단계 4);
쌀을 혼합추출액에 침지하는 단계(단계 5);
닭의 배에 상기 침지한 쌀, 대추 및 발효 산양삼을 넣는 단계(단계 6);
상기 쌀, 대추 및 발효 산양삼이 투입된 닭을 후처리하는 단계(단계 7);
상기 후처리한 닭을 가열하는 단계(단계 8);
상기 가열된 닭 및 육수를 냉각하는 단계(단계 9); 및
상기 냉각된 닭 및 육수를 포장하는 단계(단계 10);
를 포함하는,
산양삼을 이용한 삼계탕의 제조방법.
The step of ripening the roots of wild ginseng (step 1);
Puffing the wild ginseng leaves (step 2);
Microwave treatment of wild ginseng stems (step 3);
Adding the self-ripening wild ginseng roots, the puffed wild ginseng leaves, the microwave-treated wild ginseng stems, mistletoe, hwangchil tree stems, barnacle leaves, and mulberry roots to the soaking water, followed by heating to prepare broth (step 4) ;
immersing the rice in the mixed extract (step 5);
Putting the immersed rice, jujube and fermented wild ginseng in the stomach of the chicken (step 6);
Post-processing the chicken into which the rice, jujube and fermented wild ginseng were added (step 7);
Heating the post-processed chicken (step 8);
Cooling the heated chicken and broth (step 9); and
Packing the cooled chicken and broth (step 10);
including,
Manufacturing method of Samgyetang using wild ginseng.
상기 단계 1은 산양삼 뿌리를 100~110℃에서 60~70분 동안 자숙하며,
상기 단계 2는 산양삼 잎을 팽화기에 넣고 110~115℃, 6kg/㎠의 압력에서 팽화처리하며,
상기 단계 3은 산양삼 줄기를 40~50초 동안 마이크로웨이브 처리하는,
산양삼을 이용한 삼계탕의 제조방법.
According to claim 1,
In step 1, the wild ginseng roots are self-ripening at 100-110 ° C for 60-70 minutes,
In step 2, wild ginseng leaves are put in a puffer and expanded at 110 to 115 ° C and a pressure of 6 kg / cm 2,
Step 3 is to microwave the wild ginseng stems for 40 to 50 seconds,
Manufacturing method of Samgyetang using wild ginseng.
상기 단계 4는 침지수 100중량부에 상기 자숙한 산양삼 뿌리 1~5중량부, 상기 팽화처리한 산양삼 잎 5~10중량부, 상기 마이크로웨이브 처리한 산양삼 줄기 1~5중량부, 겨우살이 0.1~1중량부, 황칠나무 줄기 0.1~1중량부, 헛개나무 잎 0.1~1중량부 및 뽕나무 뿌리 0.1~1중량부를 가하고 센불에서 1~2시간 가열한 후, 약불에서 5~6시간 동안 가열하되,
상기 침지수는 정제수 60~70중량%, 함초 15~25중량%, 가시오가피 10~20중량% 및 둥굴레 1~5중량%를 40~45℃에서 10~12시간 동안 침지하여 수득하는,
산양삼을 이용한 삼계탕의 제조방법.
According to claim 1,
The step 4 is 100 parts by weight of the soaking water, 1 to 5 parts by weight of the matured wild ginseng roots, 5 to 10 parts by weight of the expanded treated wild ginseng leaves, 1 to 5 parts by weight of the microwave-treated wild ginseng stems, and 0.1 to 1 mistletoe Add parts by weight, 0.1 to 1 part by weight of hwangchil tree stem, 0.1 to 1 part by weight of barnacle tree leaves, and 0.1 to 1 part by weight of mulberry root, heat over high heat for 1 to 2 hours, then heat over low heat for 5 to 6 hours,
The immersion water is obtained by immersing 60 to 70% by weight of purified water, 15 to 25% by weight of seaweed, 10 to 20% by weight of barnacles, and 1 to 5% by weight of Donggul at 40 to 45 ° C. for 10 to 12 hours.
Manufacturing method of Samgyetang using wild ginseng.
상기 단계 5는 쌀을 20~25℃의 혼합추출액에 12~14시간 동안 침지하되,
상기 혼합추출액은 깻잎추출액 50~60중량%, 녹차추출액 35~45중량% 및 타트체리추출액 1~10중량%를 포함하며,
상기 깻잎추출액은 깻잎 100중량부에 물 500~600중량부를 넣고 95~100℃에서 1~2시간 동안 가열하며,
상기 녹차추출액은 녹차 잎 100중량부에 물 800~900중량부를 넣고 80~85℃에서 1~2시간 동안 가열하며,
상기 타트체리 추출액은 타트체리에 압력을 가하여 추출하는,
산양삼을 이용한 삼계탕의 제조방법.
According to claim 1,
In step 5, the rice is immersed in a mixed extract at 20 to 25 ° C for 12 to 14 hours,
The mixed extract includes 50 to 60% by weight of sesame leaf extract, 35 to 45% by weight of green tea extract, and 1 to 10% by weight of tart cherry extract,
The sesame leaf extract is added with 500 to 600 parts by weight of water to 100 parts by weight of sesame leaves and heated at 95 to 100 ° C. for 1 to 2 hours,
The green tea extract is heated at 80 to 85 ° C. for 1 to 2 hours by adding 800 to 900 parts by weight of water to 100 parts by weight of green tea leaves,
The tart cherry extract is extracted by applying pressure to the tart cherry,
Manufacturing method of Samgyetang using wild ginseng.
상기 단계 6은 닭 100중량부에 상기 침지한 쌀 10~20중량부, 대추 1~5중량부 및 발효 산양삼 1~5중량부을 포함하되,
상기 발효 산양삼은 산양삼의 뿌리 100중량부에 젖산균 1~5중량부 및 스테비아 추출발효물 1~5중량부를 가하고 25~30℃에서 10~12시간 동안 발효시키며,
상기 스테비아 추출발효물은 스테비아 100중량부에 물 500~600중량부를 넣고 100~105℃에서 1~2시간 동안 추출하고, 스테비아 추출액 100중량부에 복합합성균 1~5중량부를 첨가하고 30~35℃에서 12~14시간 동안 발효시킨 발효액을 동결건조하여 제조하며,
상기 복합합성균은 홍국균 40~50중량%, 고초균 20~30중량%, 효모 10~20중량% 및 누룩균 5~15중량%를 포함하는,
산양삼을 이용한 삼계탕의 제조방법.According to claim 1,
Step 6 includes 10 to 20 parts by weight of the immersed rice, 1 to 5 parts by weight of jujube, and 1 to 5 parts by weight of fermented wild ginseng, based on 100 parts by weight of chicken,
The fermented wild ginseng is added to 100 parts by weight of the roots of wild ginseng, 1 to 5 parts by weight of lactic acid bacteria and 1 to 5 parts by weight of fermented stevia extract, and fermented at 25 to 30 ° C. for 10 to 12 hours,
The stevia extract fermented product is extracted by adding 500 to 600 parts by weight of water to 100 parts by weight of stevia, extracted at 100 to 105 ° C. for 1 to 2 hours, and adding 1 to 5 parts by weight of composite synthetic bacteria to 100 parts by weight of the stevia extract and 30 to 35 parts by weight It is prepared by freeze-drying the fermentation broth fermented for 12 to 14 hours at ℃,
The composite synthetic bacteria include 40 to 50% by weight of Honggukgyun, 20 to 30% by weight of Bacillus subtilis, 10 to 20% by weight of yeast, and 5 to 15% by weight of Aspergillus,
Manufacturing method of Samgyetang using wild ginseng.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100710695B1 (en) | 2006-05-08 | 2007-04-27 | 이용구 | Method for manufacturing the puffing red ginseng, and red ginseng manufactured by the same |
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| KR101067957B1 (en) * | 2009-08-17 | 2011-09-26 | 박희춘 | Dry producing method of red ginseng |
| KR101175292B1 (en) | 2012-04-06 | 2012-08-23 | 이민희 | Method for producing wood-cultivated ginseng samgyetang |
| KR101573324B1 (en) * | 2013-10-24 | 2015-12-01 | 서복령 | Manufacturing method of low fat Samgyetang and low fat Samgyetang manufactured by the same |
| KR102016214B1 (en) * | 2017-09-26 | 2019-08-29 | 경기도 광주시 | Preparation method of Samgyetang with wild-cultivated ginseng |
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| KR100710695B1 (en) | 2006-05-08 | 2007-04-27 | 이용구 | Method for manufacturing the puffing red ginseng, and red ginseng manufactured by the same |
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