KR20180046045A - The method of manufacturing the bone soup and collagen are extracted from chicken foot contained - Google Patents
The method of manufacturing the bone soup and collagen are extracted from chicken foot contained Download PDFInfo
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- KR20180046045A KR20180046045A KR1020160140788A KR20160140788A KR20180046045A KR 20180046045 A KR20180046045 A KR 20180046045A KR 1020160140788 A KR1020160140788 A KR 1020160140788A KR 20160140788 A KR20160140788 A KR 20160140788A KR 20180046045 A KR20180046045 A KR 20180046045A
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- Prior art keywords
- collagen
- bone
- hanwoo
- extract
- chicken
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5422—Collagen
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕 및 이의 제조방법에 관한 것으로, 더욱 상세하게는 닭발에서 분리된 발가락뼈에서 추출되는 졸(sol)상태의 콜라겐과 한우 사골, 한우 잡뼈에서 추출되는 사골 육수와 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물 및 물을 혼합한 후 끓여서 사골 곰탕을 제조하는 것으로써 간편하게 조리하여 먹을 수 있도록 하며, 콜라겐에 의해 피부에 탄력과 잔주름이 없도록 하고, 간편하게 콜라겐을 섭취할 수 있도록 하는 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕 및 이의 제조방법에 관한 것이다.The present invention relates to a collagen-containing collagen-containing egg shell extract and a preparation method thereof, and more particularly, to a collagen-extracted collagen extracted from a toe bone isolated from chicken legs, a collagen extracted from a Hanwoo bone, It can be cooked and cooked easily by mixing Yaksoowon, Hwangbyeol Extract, Hwanggi Extract, Soybean Extract and Water and then boiling to make Yakitori Gomtang. It is made by collagen so that there is no elasticity and fine wrinkles on skin, The present invention also relates to a method for producing the collagen-containing egg-shell bean gum.
일반적으로, 얼굴 등을 아름답게 가꾸기 위한 일환으로 피부가 거칠어지거나 햇볕에 타고 피로할 때 얼굴 피부에 영양을 공급하여 피부를 탄력 있게 가꾸기 위하여 세안한 후 마사지를 행하며 이때 피부에 영양을 공급하기 위하여 오이나 감귤 등의 천연재료나 마사지용 크림, 영양 팩, 클린싱 팩, 표백 팩 등의 팩제를 바른 상태에서 얼굴에 미용 티슈나 기타 보조수단을 사용 하여 덮어 주었다.In general, as a part of beautifully growing the face, when the skin becomes rough or gets tired in the sun, it supplies nutrition to the face skin, massage it after cleansing to make the skin elastic, and then, in order to nourish the skin, Natural ingredients such as citrus fruits, massage cream, nutritional packs, cleansing packs, bleach packs, and other facial products were covered with cosmetic tissue or other auxiliary means.
이에 간편성을 부여하면서 보다 영양적으로나 미백적 측면에서 향상된 다양한 마스크 팩용 조성물 및 마스크 팩이 개발되고 있으며, 이 조성물은 식물성 재료, 동물성 재료 및 화학적 재료 등 다양하다.Various compositions and mask packs for mask packs improved in terms of nutrition and whitening while providing simplicity are being developed, and the compositions are various such as vegetable materials, animal materials, and chemical materials.
상기한 마스크 팩은 피부의 각질층에 수분, 보습제, 에몰리엔트제 공급과 동시에 도포한 마스크 팩의 폐쇄효과(occlusive effect)에 의해 피하에서 올라오는 수분으로 보습이 유지되고 유연하게 해주는 기능을 한다. The above-mentioned mask pack functions to keep the moisturizing and softening by the water rising from the subcutaneous layer due to the occlusive effect of the mask pack applied at the same time as the supply of water, moisturizing agent and emollients to the stratum corneum of the skin.
또한, 흡착작용과 동시에 건조/박리시에 피부표면의 오염을 제거함으로 우수한 청정작용을 가지게 된다.In addition, it has an excellent cleaning action because it removes contamination on the skin surface at the time of drying / peeling at the same time as the adsorption action.
그러나 상기한 마스크 팩은 천연성분과 화학 성분이 같이 혼합되어 얼굴에 붙이는 형태로 사용되어 화학성분에 의한 피부에 부작용이 종종 발생하는 문제점이 있었다.However, the above-mentioned mask pack has a problem in that side effects are often caused on the skin due to the chemical components because the natural and chemical components are mixed together and used on the face.
이러한 문제점을 해결하기 위해 동물에서 추출되는 콜라겐을 피부미용이나 뼈와 관절에 좋아 엑기스 또는 묵으로 제조되어 건강식품으로 복용하게 되었다.To solve these problems, collagen extracted from animals was made into extracts or jelly, like skin cosmetics, bones and joints, and used as a health food.
상기 콜라겐이 많이 함유된 닭발은 피부건강 유지에 꼭 필요한 영양 성분인 필수지방산과 불포화지방산이 많이 함유되어 있다.The chicken leg containing a lot of collagen contains a lot of essential fatty acid and unsaturated fatty acid which are essential nutrients to maintain skin health.
그리고 닭발의 주요한 영양 성분 중 콜라겐 성분은 젊은 여성들의 피부미용과 골다공증, 신경통 등에 좋다.Collagen is one of the most important nutrients in chickens. It is good for skin beauty, osteoporosis and neuralgia of young women.
상기 콜라겐에 열을 가해 끓이면 졸(sol)상태의 콜라겐이 추출되어 상기 콜라겐을 섭취하면 노화방지와 피부미용에도 효능이 있다.When the collagen is heated and boiled, collagen in a sol state is extracted, and the collagen is effective for preventing aging and skin beauty.
또한, 닭발 속에 함유되어 있는 아연 성분은 혈당조절, 당뇨와 정력강화, 면역기능강화, 어린이 성장발육촉진 등에 많은 도움을 준다.In addition, the zinc component contained in chicken breasts is very helpful in controlling blood sugar, strengthening diabetes and vigor, strengthening immune function, and promoting growth and development of children.
상기와 같이 건강식품으로 콜라겐을 복용하면 피부 탄력을 주도하여 피부를 매끄럽고 윤기나게 가꾸어 주어 피부에 탄력과 잔주름이 없도록 하며, 골다공증이나 관절염을 완하 하는 등에 효과가 있다.As described above, taking collagen as a health food leads to elasticity of the skin to smooth and gentle the skin, so that the skin has no elasticity and fine lines, and osteoporosis and arthritis are relieved.
상기한 효능을 가지는 종래 닭발을 이용하여 묵을 제조하는 방법을 간단히 살펴보면, 닭발의 외피를 분리하여 세척한 후 뼈를 분리 제거하고 다시 재세척한 다음 탈수하여 급속 동결시키는 공정과, 동결된 닭발을 자연 해동시킨 다음 일정량으로 평량하여 정수(淨水)를 원료 닭발 무게의 1.5배량을 첨가하여 자숙하는 공정과, 자숙공정에서 정수가 1/2량 증발하였을 시 폴리 인산 나트륨(Sodium Polyhosphate)과 메타인산 나트륨(Sodium Metaphosphate)를 50:50으로 혼합한 복합 인산염(원료닭발에 대하여 0.05%), 젤라틴(Gelatin; 원료닭발에 대하여 0.5%), 키실로스(D-XYLOSE; 원료닭발에 대하여 0.15%), 모노글리세라이드(Monoglyceride; 원료닭발에 대하여 0.01%), 곡류전분(원료닭발에 대하여 10%)의 첨가물을 첨가하는 공정과, 상기 첨가물이 첨가된 조성물을 교반하면서 농축을 계속하여 일정한 결착력을 가졌을 시 성형 틀에 넣고 성형하여 냉동시킨 후 소정 크기로 절단하여 진공 포장하는 공정으로 제조하였다.The method for manufacturing the moxibulins using the conventional chicken feet having the above-mentioned effects is as follows: a step of separating and washing the outer shell of the chicken leg, separating and removing the bones, rehydrating the chicken bones and then dewatering and rapidly freezing, (1) a process in which water is squeezed by adding 1.5 times the weight of the raw chicken flesh, and (2) when the water is evaporated in 1/2 of water in the cooking process, sodium polyphosphate and sodium metaphosphate (0.05% based on raw chicken broth), gelatin (0.5% based on feedstock), xylose (D-XYLOSE; 0.15% based on feedstock), 50% A step of adding an additive of glyceride (monoglyceride: 0.01% for raw chicken meat) and cereal starch (10% for raw chicken meat), and continuing the concentration while stirring the composition to which the additive is added When they had a certain binding force, they were put into a molding mold, molded, frozen, cut into a predetermined size, and vacuum packaged.
그러나 상기한 닭발을 이용하여 묵을 제조하는 방법은 폴리 인산 나트륨과 메타인산 나트륨 등의 화학 첨가물을 첨가시켜 제조하여 인체에 유익하지 못하는 등의 문제점이 있었다.However, there is a problem in that the method for manufacturing jelly using the chicken feet is not beneficial to the human body by adding chemical additives such as sodium polyphosphate and sodium metaphosphate.
또한, 종래 닭발의 조리는 뼈 없는 닭발을 튀기거나 굽어서 조리하여 음식물을 제공함으로써 조리가 번거로워 닭발이 소비자에게 편리하게 제공되지 못할 뿐 아니라 닭발을 튀기거나 불에 구우면 인체에 유해한 성분이 함유되어 섭취되는 등의 문제점이 있었다.In addition, the cooking of the chicken feet is not convenient because the cooked chicken is not convenient because the cooking is difficult because the cooked chicken feet are splashed or bent and cooked to provide the foodstuffs. In addition, when the chicken feet are fried or blazed, harmful ingredients are contained And the like.
그리고 엑기스로 복용할 때 식감이 떨어지거나 동물성 지방이 완전히 걸러지지 않고 남아있어 복용을 꺼려 하는 문제점이 있었다.In addition, when taken as an extract, there is a problem that the mouthfeel is reduced or the animal fat is not completely filtered, and therefore, it is reluctant to take it.
상기한 문제점으로 인해 건강에 도움을 줄 수 있는 콜라겐이 함유되는 음식을 간편하면서도 거부감이 없는 식감으로 자주 먹을 수 있고, 간단하게 조리되는 음식으로 개발할 필요성이 한층 제기되고 있다.It is necessary to develop collagen-containing food which can be helpful for health as a simple and easily cooked food which can be easily eaten with a simple but non-irritating texture.
따라서, 본 발명의 목적은 상기한 문제점을 해결하기 위한 것으로서, 닭발에서 분리된 발가락뼈에서 추출되는 졸(sol)상태의 콜라겐과 사골 육수와 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물 및 물을 혼합하여 끓여서 사골 곰탕이 제조되도록 한 것으로서, 상기 사골 곰탕을 간편하게 데우기만 하면 먹을 수 있도록 제조되어 장소와 시간에 관계없이 간단하게 조리하여 먹을 수 있고, 또한 콜라겐이 함유된 사골 곰탕을 먹을 때마다 얼굴 피부에 탄력과 잔주름이 없도록 하는 콜라겐을 쉽게 섭취할 수 있으며, 폐기처분되는 발가락뼈를 재활용함으로써 부가가치가 높아지도록 하는 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕 및 이의 제조방법을 제공함에 있다.Accordingly, an object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing a collagen, a collagen, a safflower extract, a safflower extract, Which is prepared so that it can be eaten simply by warming the gangol gomtang, and it can be cooked and eaten easily regardless of the place and time. Also, when the gangolgomtang containing collagen is eaten, The present invention provides collagen-containing skim milk extract which is extracted from chicken legs, which can easily absorb collagen to prevent skin elasticity and fine wrinkles, and can increase the added value by recycling the toe bones to be disposed of, and a method for producing the same.
상기한 목적을 실현하기 위하여 본 발명은, 닭발에서 추출되는 콜라겐과 사골육수를 유효성분으로 함유하는 것을 특징으로 한다.To achieve the above object, the present invention is characterized by containing collagen extracted from chicken legs and bone marrow as an active ingredient.
또한, 도계장에서 노란 껍질이 1차로 탈피된 닭발이 입고되면, 65℃의 뜨거운 물이 공급되는 탈피기계에 닭발을 투입하여 이물질과 노란 껍질을 완전히 탈피시키는 껍질탈피단계와; 상기 껍질탈피단계에서 탈피된 닭발을 깨끗한 냉각수에 넣고 30~40분 동안 냉각시킨 후 칼을 사용하여 발목뼈와 발가락뼈 및 뼈 없는 닭발 고기로 분리하여 발가락뼈를 얻는 닭발 가공단계와; 상기 닭발 가공단계에서 수거한 발가락뼈를 60~70℃의 뜨거운 물에 넣고 10~20분 동안 불려 핏물을 제거하는 제1차 핏물 제거단계와; 상기 제1차 핏물 제거단계에서 핏물이 제거된 발가락뼈를 100℃의 끓는 물에 넣고 3분 동안 끓여 핏물과 불필요한 지방성분을 완전히 제거하는 제2차 핏물 제거단계와; 상기 제2차 핏물 제거단계에서 핏물이 완전히 제거된 발가락뼈 70중량%와 물 30중량%를 밀폐되는 고압솥에 넣고 100~120℃의 온도에서 6~7시간 동안 끓인 후 졸(sol) 상태의 콜라겐을 추출하는 콜라겐 추출단계와; 한우사골 및 한우 잡뼈를 깨끗한 냉각수에 넣고 5시간 동안 용기에 담아 핏물을 제거하는 제1차 한우사골 및 한우 잡뼈 핏물 제거단계와; 상기 제1차 한우사골 및 한우 잡뼈 핏물 제거단계에서 핏물이 일부 제거된 한우사골 및 한우 잡뼈를 60~70℃의 뜨거운 물에 넣고 10~20분 동안 불려 핏물을 2차로 제거하는 제2차 한우사골 및 한우 잡뼈 핏물 제거단계와; 상기 제2차 한우사골 및 한우 잡뼈 핏물 제거단계에서 핏물이 2차로 제거된 한우사골 및 한우 잡뼈를 100℃의 끓는 물에 넣고 10분 동안 끓여 핏물을 완전히 제거하는 제3차 한우사골 및 한우 잡뼈 핏물 제거단계와; 상기 제3차 한우사골 및 한우 잡뼈 핏물 제거단계에서 핏물이 완전히 제거된 한우사골 및 한우 잡뼈 50중량%와 물 50중량%를 밀폐되는 고압솥에 넣고 90~110℃의 온도에서 9~10시간 동안 끓여 사골육수를 추출하는 한우 사골육수 추출단계와; 상기 콜라겐 추출단계에서 추출된 콜라겐과 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물을 혼합한 혼합물과 상기 한우 사골육수 추출단계에서 추출한 사골육수를 1:1의 비율로 밀폐되는 고압솥에 넣고 혼합하여 100℃의 온도에서 1시간 30분 동안 잘 저으며 끓여 사골 곰탕을 제조하는 사골 곰탕제조단계를 포함하는 것을 특징으로 한다.In addition, when the chickens are firstly melted in the slaughterhouse, the chickens are put into a machine which is supplied with hot water at 65 ° C to completely remove foreign matter and yellow bark. A chicken meat processing step of putting the chicken feet, which have been melted in the peeling step, into clean cooling water, cooling them for 30 to 40 minutes, separating them into ankle bones, toe bones and boneless chicken meat using a knife to obtain toe bones; A first blood removing step of removing the blood from the toe bones collected in the step of processing the chicken feet by heating the toe bones in hot water at 60 to 70 ° C for 10 to 20 minutes; A second blood removing step of completely removing the blood and unnecessary fat components by boiling the toe bone from which the blood is removed in the first blood removing step in boiling water at 100 ° C for 3 minutes; 70 wt% of the toe bone and 30 wt% of water, in which the blood was completely removed in the second decontamination step, were placed in a sealed high pressure pot and boiled at a temperature of 100 to 120 ° C for 6 to 7 hours, A collagen extraction step of extracting collagen; A first Hanwoo bone meal and Hanwoo osseed meal removing step for removing the blood by placing the Hanwoo beef bone and the Hanwoo beef bone in a clean cooling water for 5 hours; The first Hanwoo beef bone and Hanwoo bone marrow bone removing step is a second Hanwoo beef bone removing step in which the Hanwoo beef bone and the Hanwoo bony bone from which the blood is partially removed are placed in hot water at 60 to 70 ° C for 10 to 20 minutes to remove the blood, And a cow and oat bone remnant removing step; The third Hanwoo beef bone and Hanwoo bone beef bones, which were completely boiled for 10 minutes, were put into boiling water at 100 캜 in which Hanwoo beef bone and Hanwoo beef bone were removed secondarily from the second Hanwoo beef bone and Hanwoo beef bone removing step, Removing step; 50% by weight of Hanbu beef bone and Hanwoo beef bone, from which the blood was completely removed, and 50% by weight of water were put in a sealed high pressure pot at the third step of removing Hanwoo bones and Hanwoo bodys, A step for extracting broth and broth from the broth; The mixture of the collagen extracted from the collagen extraction step, the mixture of the extracts of mushroom, safflower extract, hwanggi extract and soybean extract and the broth extracted from the step of extracting the broth was mixed in a high pressure kettle sealed at a ratio of 1: 1 And then boiling the mixture at a temperature of 100 ° C for 1 hour and 30 minutes to boil the mixture to prepare a safflower germ.
이러한 본 발명은 닭발에서 분리된 발가락뼈에서 추출되는 졸(sol)상태의 콜라겐과 한우 사골, 한우 잡뼈에서 추출되는 사골 육수와 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물을 혼합하여 끓여서 사골 곰탕이 제조되도록 한 것으로, 복용시 식감이 좋을 뿐 아니라, 장소와 시간에 관계없이 간단하게 조리하여 먹을 수 있고, 콜라겐을 쉽게 섭취할 수 있어 얼굴 피부에 탄력과 잔주름이 없도록 하며, 폐기처분되는 발가락뼈를 재활용함으로써 부가가치가 높아지도록 하는 등의 효과가 있다.The present invention relates to a method for producing a collagen-containing collagen, which comprises extracting collagen and Hanwoo bones extracted from toe bones isolated from chicken legs, broth meat extract and raspberry extract, safflower extract, hwanggi extract and soybean extract, It is not only good in texture when taken, but also can be cooked and eaten easily regardless of place and time, and can easily absorb collagen, so that there is no elasticity and fine lines on face skin, There is an effect that the added value is increased by recycling.
본 발명은 도계장에서 노란 껍질이 1차로 탈피된 닭발이 입고되면, 65℃의 뜨거운 물이 공급되는 탈피기계에 닭발을 투입하여 이물질과 노란 껍질을 완전히 탈피시키는 껍질탈피단계와; 상기 껍질탈피단계에서 탈피된 닭발을 깨끗한 냉각수에 넣고 30~40분 동안 냉각시킨 후 물기를 제거하고, 물기가 제거된 닭발에서 칼을 사용하여 발목뼈와 발가락뼈 및 뼈 없는 닭발 고기로 분리하여 원료로 사용되고 콜라겐이 제일 많이 함유된 발가락뼈를 얻는 닭발 가공단계와; 상기 닭발 가공단계에서 수거한 발가락뼈를 60~70℃의 뜨거운 물에 넣고 10~20분 동안 불려 핏물을 제거하는 제1차 핏물 제거단계와; 상기 제1차 핏물 제거단계에서 핏물이 제거된 발가락뼈를 100℃의 끓는 물에 넣고 3분 동안 끓여 핏물과 불필요한 지방성분을 완전히 제거하는 제2차 핏물 제거단계와; 상기 제2차 핏물 제거단계에서 핏물이 완전히 제거된 발가락뼈 70중량%와 물 30중량%를 밀폐되는 고압솥에 넣고 100~120℃의 온도에서 6~7시간 동안 끓인 후 졸(sol) 상태의 콜라겐을 추출하는 콜라겐 추출단계와; 한우사골 및 한우 잡뼈를 깨끗한 냉각수에 넣고 5시간 동안 용기에 담아 핏물을 제거하는 제1차 한우사골 및 한우 잡뼈 핏물 제거단계와; 상기 제1차 한우사골 및 한우 잡뼈 핏물 제거단계에서 핏물이 일부 제거된 한우사골 및 한우 잡뼈를 60~70℃의 뜨거운 물에 넣고 10~20분 동안 불려 핏물을 2차로 제거하는 제2차 한우사골 및 한우 잡뼈 핏물 제거단계와; 상기 제2차 한우사골 및 한우 잡뼈 핏물 제거단계에서 핏물이 2차로 제거된 한우사골 및 한우 잡뼈를 100℃의 끓는 물에 넣고 10분 동안 끓여 핏물을 완전히 제거하는 제3차 한우사골 및 한우 잡뼈 핏물 제거단계와; 상기 제3차 한우사골 및 한우 잡뼈 핏물 제거단계에서 핏물이 완전히 제거된 한우사골 및 한우 잡뼈 50중량%와 물 50중량%를 밀폐되는 고압솥에 넣고 90~110℃의 온도에서 9~10시간 동안 끓여 사골육수를 추출하는 한우 사골육수 추출단계와; 상기 콜라겐 추출단계에서 추출된 콜라겐과 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물을 혼합한 혼합물과 상기 한우 사골육수 추출단계에서 추출한 사골육수를 1:1의 비율로 밀폐되는 고압솥에 넣고 혼합하여 100℃의 온도에서 1시간 30분 동안 잘 저으며 끓여 사골 곰탕을 제조하는 사골 곰탕제조단계와; 상기 사골 곰탕 제조단계에서 제조된 사골 곰탕을 파우치에 담아 포장하는 포장단계와; 상기 포장단계에서 포장된 사골 곰탕 파우치를 120℃의 온도로 멸균처리를 하고 멸균처리된 파우치를 냉각수로 냉각시킨 다음 냉장고에 냉장보관하는 멸균처리단계로 이루어지는 것을 그 제조방법의 기본 특징으로 한다.The present invention relates to a peel-off step for peeling a foreign body and a yellow shell by introducing a chicken hair into a peel-off machine to which hot water at 65 ° C is supplied when a chicken shell with a first yellow peel from the slaughterhouse is received; The chicken feet, which have been melted in the peeling step, are placed in clean cooling water and cooled for 30 to 40 minutes. Then, the water is removed, and the raw chicken legs are separated from the ankle bone, toe bones and bone- A step of processing the chicken hair to obtain the toe bone which is used as the most collagen and contains the most collagen; A first blood removing step of removing the blood from the toe bones collected in the step of processing the chicken feet by heating the toe bones in hot water at 60 to 70 ° C for 10 to 20 minutes; A second blood removing step of completely removing the blood and unnecessary fat components by boiling the toe bone from which the blood is removed in the first blood removing step in boiling water at 100 ° C for 3 minutes; 70 wt% of the toe bone and 30 wt% of water, in which the blood was completely removed in the second decontamination step, were placed in a sealed high pressure pot and boiled at a temperature of 100 to 120 ° C for 6 to 7 hours, A collagen extraction step of extracting collagen; A first Hanwoo bone meal and Hanwoo osseed meal removing step for removing the blood by placing the Hanwoo beef bone and the Hanwoo beef bone in a clean cooling water for 5 hours; The first Hanwoo beef bone and Hanwoo bone marrow bone removing step is a second Hanwoo beef bone removing step in which the Hanwoo beef bone and the Hanwoo bony bone from which the blood is partially removed are placed in hot water at 60 to 70 ° C for 10 to 20 minutes to remove the blood, And a cow and oat bone remnant removing step; The third Hanwoo beef bone and Hanwoo bone beef bones, which were completely boiled for 10 minutes, were put into boiling water at 100 캜 in which Hanwoo beef bone and Hanwoo beef bone were removed secondarily from the second Hanwoo beef bone and Hanwoo beef bone removing step, Removing step; 50% by weight of Hanbu beef bone and Hanwoo beef bone, from which the blood was completely removed, and 50% by weight of water were put in a sealed high pressure pot at the third step of removing Hanwoo bones and Hanwoo bodys, A step for extracting broth and broth from the broth; The mixture of the collagen extracted from the collagen extraction step, the mixture of the extracts of mushroom, safflower extract, hwanggi extract and soybean extract and the broth extracted from the step of extracting the broth was mixed in a high pressure kettle sealed at a ratio of 1: 1 A step for preparing a saccharose gomtang which is boiled for 1 hour and 30 minutes at a temperature of 100 캜 to prepare a saccharum gomtang; A packaging step of packing the eggplant mash prepared in the step of preparing the eggplant mash into a pouch; And a sterilization treatment step of sterilizing the sacred papery pouch packaged in the packaging step at a temperature of 120 ° C, cooling the sterilized pouch with cooling water, and then storing the pouch in the refrigerator in a refrigerator.
상기 콜라겐 추출단계 추출한 닭발 콜라겐 100g당 영양성분은 열량 21.21kcal, 조단백질 4.22g, 트랜스지방 0.00g, 탄수화물 0.07g, 조지방 0.45g, 콜레스테롤 4.32g, 불포화지방 0.07g, 나트륨 13g이다.For the 100g of the chicken collagen extracted from the collagen extraction step, the nutritional components are 21.21kcal of heat, 4.22g of crude protein, 0.00g of trans fat, 0.07g of carbohydrate, 0.45g of crude fat, 4.32g of cholesterol, 0.07g of unsaturated fat and 13g of sodium.
상기 한우 사골육수 추출단계에서 추출되는 사골육수 100g당 영양성분은 열량 29.88kcal, 탄수화물 0.0g, 당류(불검출), 조단백질 6.25g, 조지방(0.52g), 포화지방(0.11g), 트랜스지방(0.01g), 콜레스테롤(2.66g)이다.Nutrient content of 100 g of broth extracted from Hanwoo broth was 100 g of calories (29.88 kcal), carbohydrate (0.0 g), sugar (not detected), 6.25 g of crude protein, 0.52 g of crude fat, 0.11 g of saturated fat g), and cholesterol (2.66 g).
이하 본 발명을 좀 더 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
먼저, 도계장에서 입고되는 닭발은 통상적으로 노란 껍질을 1차로 탈피를 한 것이나 더 정교하고 깨끗하게 처리하기 위하여 껍질탈피단계에서는 노란 껍질이 잘 벗겨지고 이물질이 제거되도록 65℃의 뜨거운 물이 공급되는 탈피기계에 닭발이 3분 동안 머무르면서 탈피기계에 의해 닭발 표면에 붙어 있는 노란 껍질이 완전히 탈피되고 이물질도 닭발에서 제거되는 단계이다.First, the chicken feet to be slaughtered in the slaughterhouse are generally peeled off from the yellow shell first, but in order to treat more finely and cleanly, the peeled peel is peeled off the yellow shell and the foreign material is removed, While the chicken feet stay for 3 minutes, the yellow skin attached to the surface of the chicken feet is completely melted and the foreign substances are removed from the chicken feet.
닭발 가공단계에서는 상기 껍질탈피단계에서 노란 껍질이 완전히 탈피된 닭발을 깨끗한 냉각수에 넣고 30~40분 동안 냉각시킨 후 건져내고 건져낸 닭발에 묻은 물기를 제거하며, 물기가 제거된 닭발에서 칼을 사용해 발목뼈와 발가락뼈 부분을 제거하여 식용으로 사용 가능한 뼈 없는 닭발의 고기부분과 분리하는 단계이다.In the step of processing the chicken hair, the chicken breast completely melted in the peeling step is put in clean cooling water, cooled for 30 to 40 minutes, and then removed, and the water removed from the chicken breast is removed, And removing the toe bone part and separating it from the meat part of the boneless chicken leg which can be used for food.
이때 닭발에서 콜라겐(Collagen)이 제일 많이 함유되어 있고 부산물로 폐기처분되는 발가락뼈를 재활용하여 본 발명의 원료로 사용하며, 발목뼈는 폐기처분하고, 뼈 없는 닭발은 고기로 사용하게 된다.At this time, the collagen (collagen) is most abundant in the chicken leg, and the toe bones disposable by-products are recycled to be used as the raw material of the present invention, the ankle bones are discarded, and the boneless chicken legs are used as meat.
여기에서 본 발명의 원료로 사용되는 발가락뼈는 고체 형태의 단백질인 콜라겐(Collagen)이 함유되어 있다.Herein, the toe bone used as a raw material of the present invention contains collagen, which is a solid form protein.
상기 발가락뼈에 함유된 콜라겐은 고체상태의 단백질로서 열을 가해 끓이게 되면 콜라겐은 용해되어 졸(sol) 상태의 콜라겐이 추출되고, 추출된 콜라겐은 실온(室溫)에서 응고되어 탄성이 있는 젤리형태의 겔(gel) 상태가 되고, 다시 열을 가하면 졸(sol) 상태가 된다.The collagen contained in the toe bones is a solid state protein. When heat is applied to the collagen, the collagen is dissolved and the collagen in the sol state is extracted. The extracted collagen is solidified at room temperature, Gel state, and when it is heated again, it becomes a sol state.
제1차 핏물 제거단계에서는 상기 닭발 가공단계에서 얻은 발가락뼈 원료를 60~70℃의 뜨거운 물에 넣고 10~20분 동안 불려 핏물을 제거하는 단계이다.In the first step of removing the blood, the raw material of the toe bone obtained in the step of processing the chicken feet is put into hot water at 60 to 70 ° C and is called for 10 to 20 minutes to remove the blood.
상기 제1차로 핏물이 제거된 발가락뼈를 꺼내 다시 차가운 물로 뼈 없는 닭발 고기에 붙어있는 핏물이나 이물질을 깨끗하게 세척한다.The toe bone removed from the first liquor is removed, and the blood and foreign substances attached to the bone-free chicken meat are cleanly cleaned with cold water.
상기 제1차 핏물 제거단계 과정에서 처리한 발가락뼈에는 핏물과 지방성분이 완전히 제거되지 않고 남아 있게 되는데, 제2차 핏물 제거단계에서는 그런 닭발을 100℃의 끓는 물에 넣고 다시 3분 동안 끓이면 핏물과 불필요한 지방성분이 완전히 제거되는 단계이다.In the step of removing the first blood, the blood and fat components are not completely removed from the toe bones. In the second blood removing step, the chicken broth is placed in boiling water at 100 ° C, and if boiled for 3 minutes, And unnecessary fat components are completely removed.
그리고 핏물과 지방성분이 완전히 제거된 발가락뼈를 건져 냉수로 세척한다.Remove the toe bones from which the blood and fat components have been completely removed and wash them with cold water.
콜라겐 추출단계에서는 상기 제2차 핏물 제거단계에서 핏물과 지방성분이 완전히 제거된 발가락뼈 70중량%와 물 30중량%를 밀폐되는 고압솥에 넣고 100~120℃의 온도에서 6~7시간 동안 끓이면 발가락뼈에서 졸(sol) 상태의 콜라겐(Collagen)이 추출되는 단계이다.In the collagen extraction step, 70% by weight of toe bones and 15% by weight of toe bones, from which the blood and fat components have been completely removed, are put into a high-pressure cooker which is sealed and boiled at a temperature of 100 to 120 ° C for 6 to 7 hours This is the stage where collagen in the sol state is extracted from the toe bone.
이때 졸(sol) 상태의 콜라겐(Collagen)이 추출되면 고체상태의 발가락뼈는 고압솥에서 거름망으로 걸러내어 폐기처분한다.At this time, when the collagen in the sol state is extracted, the solid toe bones are sieved in a high pressure pot and filtered out.
즉, 밀폐되는 고압솥에 발가락뼈 70중량%와 물 30중량%를 혼합한 후 뚜껑을 닫아 고압솥을 밀폐시키고 밀폐된 고압솥에 100℃~120℃의 온도로 공급되는 스팀을 1~3kg/㎠의 압력으로 공급하여 6~7시간 동안 끓이면 물은 완전 증발하게 되고 농축된 졸(sol) 상태의 콜라겐(Collagen)만 추출되게 된다.That is, 70% by weight of toe bone and 30% by weight of water are mixed in an airtight high pressure cooker, and the lid is closed to seal the high pressure cooker. Steam supplied at a temperature of 100 ° C to 120 ° C is sealed in a sealed high pressure cooker at a rate of 1 to 3 kg / ㎠, and boil for 6 ~ 7 hours to completely evaporate the water, and only concentrated collagen in the sol state will be extracted.
한편, 추출시간이 6시간 이내가 되면 물이 완전히 증발되지 않게 되고, 7시간 이상이 되면 농축된 콜라겐(Collagen)의 양이 줄어드는 문제점이 있다.On the other hand, when the extraction time is less than 6 hours, the water is not completely evaporated, and when the extraction time is more than 7 hours, the amount of concentrated collagen is decreased.
여기에서 발가락뼈와 물을 고압솥에 넣고 끓이면 발가락뼈에 함유되어 있는 고체형태의 단백질인 콜라겐(Collagen)은 용해되어 졸(sol) 상태가 되고, 실온(室溫)에서는 응고되어 탄성이 있는 젤리형태의 겔(gel) 상태가 된다.Here, when the toe bones and water are put into a high pressure cooker, collagen, which is a solid protein contained in the toe bones, is dissolved and becomes a sol state. At room temperature, solidified jelly Gel state.
제1차 한우사골 및 한우 잡뼈 핏물 제거단계에서는 한우사골 및 한우 잡뼈를 깨끗한 냉각수에 넣고 5시간 동안 용기에 담아 핏물을 제거하는 단계이다.In the 1st Hanwoo bovine and Hanwoo bovine bone removal step, Hanwoo bovine bone and Hanwoo bony bone are placed in clean cooling water and placed in a container for 5 hours to remove blood.
상기 핏물이 일부 제거된 한우사골 및 한우 잡뼈를 꺼내 차가운 물로 핏물이나 이물질을 깨끗하게 세척한다.Take out the Hanwoo bone and Hanwoo bone from which the blood is partially removed, and clean the blood and foreign matter with cold water.
제2차 한우사골 및 한우 잡뼈 핏물 제거단계에서는 제1차 한우사골 및 한우 잡뼈 핏물 제거단계에서 일부 핏물이 제거된 한우사골 및 한우 잡뼈를 60~70℃의 뜨거운 물에 넣고 10~20분 동안 불려 핏물을 2차로 제거하는 단계이다.In the 2nd Hanwoo bones and Hanwoo bovine bone removal step, Hanwoo bones and Hanwoo bones were removed from the first Hanwoo bones and Hanwoo bones by hot water at 60 ~ 70 ℃ for 10 ~ 20 minutes The second step is to remove the blood.
그리고 2차로 핏물이 제거된 한우사골 및 한우 잡뼈를 다시 차가운 물로 핏물이나 이물질을 깨끗하게 세척한다.Then, clean the blood and foreign matters with cold water again in the Hanwoo bone and Hanwoo bones, which are removed from the 2nd blood.
상기 제2차 한우사골 및 한우 잡뼈 핏물 제거단계에서 핏물을 제거한 한우사골 및 한우 잡뼈에는 핏물이 완전히 제거되지 않고 남아 있게 되는데, 제3차 한우사골 및 한우 잡뼈 핏물 제거단계에서는 한우 사골 및 한우 잡뼈를 100℃의 끓는 물에 넣고 다시 10분 동안 끓이면 핏물이 완전히 제거되는 단계이다.In the second Hanwoo beef bone and Hanwoo beef bone removing step, the blood remains in Hanwoo beef bone and Hanwoo beef bone without the blood completely removed. In the third beef bone and Hanwoo beef bone removing step, Hanwoo beef bone and Hanwoo bone bone are removed When boiled in 100 ° C boiling water and boiled again for 10 minutes, the blood is completely removed.
그리고 핏물이 완전히 제거된 한우사골 및 한우 잡뼈를 건져 냉수로 세척한다.Then, wash out the chicken breast with Hanwoo bone and Hanwoo ham, which have been completely removed from the blood, with cold water.
사골육수 추출단계에서는 상기 제3차 한우사골 및 한우 잡뼈 핏물 제거단계에서 핏물이 완전히 제거된 한우사골 및 한우 잡뼈 50중량%와 물 50중량%를 밀폐되는 고압솥에 넣고 90~110℃의 온도에서 9~10시간 동안 끓여 사골육수를 추출하는 단계이다. In the broth and broth extraction step, 50% by weight of Hanwoo beef bone and Korean beef bone and 50% by weight of water, from which the blood was completely removed in the third Hanwoo bone meal and Hanwoo osseed meal removal step, were put into a high pressure cooker, And boiling for 9 to 10 hours to extract the broth.
상기 사골육수가 추출되면 고체상태의 한우사골 및 한우 잡뼈를 고압솥에서 거름망으로 걸러내어 폐기처분한다.When the broth is extracted, the solid Hanwoo bones and Hanwoo bones are sifted through a sieve in a high pressure cooker and discarded.
즉, 밀폐되는 고압솥에 한우사골 및 한우 잡뼈 50중량%와 물 50중량%를 혼합한 후 뚜껑을 닫아 고압솥을 밀폐시키고 밀폐된 고압솥에 90℃~110℃의 온도로 공급되는 스팀을 1~3kg/㎠의 압력으로 공급하여 9~10시간 동안 끓이면 한우사골 및 한우 잡뼈에서 우러 나오는 사골육수가 추출되게 된다.That is, 50 wt% of Hanwoo beef bone and Hanwoo beef bone and 50 wt% of water were mixed in a closed high pressure cooker, and the lid was closed to seal the high pressure cooker. The steam supplied at a temperature of 90 to 110 ° C was sealed in a sealed high pressure cooker ~ 3kg / ㎠, and then boiled for 9 ~ 10 hours to extract the broth from Hanwoo bone and Hanwoo bone.
사골 곰탕제조단계에서는 상기 콜라겐 추출단계에서 추출된 콜라겐 40중량%, 우슬 추출물 2.5중량%, 홍화 추출물 2.5중량%, 황기 추출물 2.5중량%, 대두 추출물 2.5중량%를 혼합한 혼합물과 상기 한우 사골육수 추출단계에서 추출한 사골육수 50중량%를 밀폐되는 고압솥에 혼합하여 100℃의 온도에서 1시간 30분 동안 잘 저으며 끓여 졸(sol) 상태의 농축된 콜라겐이 함유되는 사골 곰탕을 제조하는 단계이다.In the saccharomygum production step, a mixture of 40% by weight of the collagen extracted in the collagen extraction step, 2.5% by weight of the extract of raspberry, 2.5% by weight of the safflower extract, 2.5% by weight of the extract of Hwanggi and 2.5% by weight of the soybean extract, 50% by weight of the broth extracted from the step (1) is mixed in a sealed high pressure cooker and boiled for 1 hour and 30 minutes at a temperature of 100 ° C to prepare a husked eggplant containing concentrated collagen in a sol state.
즉, 상기 사골 곰탕제조단계에서 혼합되는 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물은 먼저, 밀폐되는 고압솥에 우슬과 물을 1:2의 비율로 넣고 100℃의 온도에서 3시간 동안 잘 저으며 끓여 우슬 추출물을 추출하고, 또 다른 밀폐되는 고압솥에 홍화와 물을 1:2의 비율로 넣고 100℃의 온도에서 3시간 동안 잘 저으며 끓여 홍화 추출물을 추출하고, 또 다른 밀폐되는 고압솥에 황기와 물을 1:2의 비율로 넣고 100℃의 온도에서 3시간 동안 잘 저으며 끓여 황기 추출물을 추출하고, 또 다른 밀폐되는 고압솥에 대두와 물을 1:2의 비율로 넣고 100℃의 온도에서 3시간 동안 잘 저으며 끓여 대두 추출물을 추출하여 상기 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물을 각각 추출한다.That is, firstly, the water extracts of ryegrass, safflower, hwanggi, and soybean were mixed in a high pressure autoclave at a ratio of 1: 2, and the mixture was stirred at 100 ° C for 3 hours The safflower extract is extracted and extracted into a high pressure cooker at a ratio of 1: 2 in a sealed autoclave at a temperature of 100 ° C for 3 hours. The safflower extract is then extracted, And water were mixed at a ratio of 1: 2, and the mixture was boiled for 3 hours at a temperature of 100 ° C. The extracts were then boiled to obtain a mixture of soybean and water at a ratio of 1: 2 to another sealed autoclave. After 3 hours of boiling, the soybean extract is extracted and extracted from the above extracts, safflower extract, hwanggi extract and soybean extract.
상기 추출된 우슬 추출물 2.5중량%, 홍화 추출물 2.5중량%, 황기 추출물 2.5중량%, 대두 추출물 2.5중량%는 미리 추출한 콜라겐 40중량%와 함께 밀폐되는 고압솥에 혼합물을 혼합하고, 상기 고압솥에 혼합된 혼합물에 사골육수 50중량%를 혼합한 후 뚜껑을 닫아 고압솥을 밀폐시키고 밀폐된 고압솥에 100℃의 온도로 공급되는 스팀을 1~3kg/㎠의 압력으로 1시간 30분 동안 공급하여 끓이면 졸(sol) 상태의 농축된 콜라겐이 함유되는 사골 곰탕이 제조된다.The mixture was mixed in a high pressure pot which was enclosed with 2.5 wt% of the extracted ascans extract, 2.5 wt% of safflower extract, 2.5 wt% of an emerald extract, 2.5 wt% of a soybean extract and 40 wt% of collagen extracted in advance, The mixture was mixed with 50 wt% of broth, and the lid was closed to seal the high pressure pot. The steam supplied at a temperature of 100 캜 was supplied to the sealed high pressure cooker at a pressure of 1 to 3 kg / cm 2 for 1 hour and 30 minutes, A sacrose goblet containing concentrated collagen in a sol state is prepared.
여기에서 상기 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물, 콜라겐 추출물을 혼합한 혼합물과 사골육수를 밀폐되는 고압솥에 1:1의 비율로 혼합되도록 하는 것이 바람직하다.Here, it is preferable to mix the mixture of the above-mentioned water extract, safflower extract, hwanggi extract, soybean extract and collagen extract in a 1: 1 ratio in a hermetically sealed autoclave.
상기 사골 곰탕제조단계에서 혼합되는 우슬은 소의 무릎과 유사하다고 하여 쇠무릎이라 호칭 되기도 한다.It is also referred to as a knee joint because the kneaded mixture in the step of preparing the kneaded eggplant is similar to that of the knee.
우슬의 유효성분으로는 사포닌과 다량의 칼슘이 함유되어 무릎의 질환(관절염·류머티스성관절염·타박으로 인한 염증)을 치료하는 데 현저한 효과가 있는 것으로 알려져있다.Saponin and a large amount of calcium are contained as effective ingredients of the wax, and it is known to have a remarkable effect in treating knee diseases (inflammation caused by arthritis, rheumatoid arthritis, and bruises).
또한, 홍화는 쌍떡잎식물 초롱꽃목 국화과의 두해살이풀로 홍람(紅藍), 이꽃, 잇나물 이라고도 한다.In addition, the safflower is a biennial plant of the dicotyledonous plant, and it is also called red lantern, itch, and itch.
홍화의 열매로 기름을 짜서 등유(燈油)와 식용으로 사용하였고 종자에서 짠 기름에는 리놀산(linolic acid)이 많이 들어 있어 콜레스테롤 과다에 의한 동맥경화증의 예방과 치료에 좋다.It is used as kerosene and edible oil by squeezing oil as fruit of safflower and it is good for prevention and treatment of arteriosclerosis due to cholesterol excess because it contains linolic acid in seed oil.
홍화씨는 유기백금, 리놀산, 뼈의 성분이 칼슘, 마그네슘이 다량으로 함유되어 있어 혈중 콜레스테롤의 농도를 저하 시키는 작용을 하여 동맥경화, 고지혈증, 고혈압 등 순환기 질환의 예방과 치료 및 뼈를 튼튼하게 해 골절, 골다공증, 골형성부전증 등의 치료 효과가 있다.The safflower seeds contain a large amount of organic platinum, linoleic acid, and bone components calcium and magnesium, which acts to lower the blood cholesterol level, thereby preventing and treating cardiovascular diseases such as arteriosclerosis, hyperlipemia and hypertension, , Osteoporosis, osteoporosis, and the like.
또한, 대두와 황기의 효능은 널리 알려져 생략하기로 한다.In addition, the efficacy of soybean and hwanggi is widely known and will be omitted.
포장단계에서는 상기 사골 곰탕제조단계에서 제조된 사골 곰탕을 파우치에 350g정도 담은 후 파우치 상단부를 실링하여 포장하는 포장단계이다.In the packing step, 350 g of the eggplant prepared in the manufacturing step of the eggplant is put in the pouch, and the upper end of the pouch is sealed and packed.
멸균처리단계에서는 120℃ 온도의 스팀이 1~3kg/㎠의 압력으로 공급되는 멸균기계에 상기 포장단계에서 포장된 파우치를 투입하여 멸균처리하고 멸균처리된 파우치는 냉각수로 냉각시킨 다음 -2℃~5℃의 냉장고에 보관하는 단계이다.In the sterilization treatment step, the pouch packed in the packaging step is put into a sterilizing machine in which steam at a temperature of 120 ° C is supplied at a pressure of 1 to 3 kg / cm 2, sterilized, and the sterilized pouch is cooled with cooling water. And stored in a refrigerator at 5 ° C.
한편, 본 발명에 의해 제조된 콜라겐이 함유된 사골 곰탕이 냉장고에 냉장보관되면, 사골 곰탕이 포장된 파우치가 콜라겐에 의해 겔(gel) 상태의 젤리형태로 응고됨으로써 응고된 파우치를 더운물이나 전자렌지에 데워서 사골 곰탕을 섭취하는 것이 바람직하다.On the other hand, when the collagen-containing collagen-containing collagen produced in the present invention is stored in the refrigerator in a refrigerator, the collagen pouch is solidified into gel-like jelly by collagen, It is preferable to eat the eggplant gomtang.
이와 같이 본 발명에 의해 만들어진 콜라겐이 함유된 사골 곰탕을 섭취하면 콜라겐에 의해 피부에 영양이 공급되고, 이로 인해 피부 탄력이 회복되도록 할 뿐 아니라 얼굴 피부에 탄력과 잔주름이 없도록 하는 효과도 낼 수 있다.As described above, the collagen-containing gangolmogang produced by the present invention can supply nutrition to the skin by collagen, thereby restoring the elasticity of the skin and preventing the skin from having elasticity and fine lines. .
Claims (9)
상기 닭발에서 추출되는 콜라겐과 사골육수가 함유된 사골 곰탕에서 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물을 더 함유하는 것을 특징으로 하는 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕.The method according to claim 1,
Wherein the collagen extracted from chicken legs further contains collagen-extracted collagen and bone-marrow-derived extracts, which are further characterized in that the collagen-containing extract is selected from the group consisting of raspberry extract, safflower extract, hwanggi extract and soybean extract.
닭발에서 추출되는 콜라겐과 사골육수가 함유된 사골 곰탕에서 콜라겐 40중량%와 사골육수 50중량%가 유효성분으로 함유되는 것을 특징으로 하는 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕.The method according to claim 1,
Wherein the collagen extracted from chicken legs contains collagen and 50% by weight of collagen and 50% by weight of collagen extracted from chicken legs.
닭발에서 추출되는 콜라겐과 사골 육수가 함유된 사골 곰탕에서 우슬 추출물 2.5중량%, 홍화 추출물 2.5중량%, 황기 추출물 2.5중량%, 대두 추출물 2.5중량%가 더 함유되는 것을 특징으로 하는 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕.3. The method of claim 2,
Wherein the collagen extracted from chicken legs is further supplemented with 2.5% by weight of a spinach extract, 2.5% by weight of a safflower extract, 2.5% by weight of an angelica extract and 2.5% by weight of a soybean extract, This is a gingerbread.
상기 사골 곰탕 제조단계에서 혼합되는 우슬 추출물, 홍화 추출물, 황기 추출물, 대두 추출물은 먼저, 우슬과 물을 1:2의 비율로 고압용기에 넣고 100℃의 온도에서 3시간 동안 잘 저으며 끓여 우슬 추출물을 추출하고, 또 다른 고압용기에 홍화와 물을 1:2의 비율로 넣고 100℃의 온도에서 3시간 동안 잘 저으며 끓여 홍화 추출물을 추출하고, 또 다른 고압용기에 황기와 물을 1:2의 비율로 넣고 100℃의 온도에서 3시간 동안 잘 저으며 끓여 황기 추출물을 추출하고, 또 다른 고압용기에 대두와 물을 1:2의 비율로 넣고 100℃의 온도에서 3시간 동안 잘 저으며 끓여 대두 추출물을 추출하는 추출단계를 더 포함하는 것을 특징으로 하는 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕 제조방법.6. The method of claim 5,
First, the water extracts of ryegrass, safflower, and soybean were mixed in a high-pressure vessel at a ratio of 1: 2 and boiled at 100 ° C for 3 hours. And safflower and water were added to another high-pressure vessel at a ratio of 1: 2, and the mixture was boiled for 3 hours at a temperature of 100 ° C. to boil the safflower extract. In another high-pressure vessel, And boiled for 3 hours at 100 ° C for 3 hours. Extract the extract from the hull, add soybeans and water to another high-pressure vessel at a ratio of 1: 2, boil for 3 hours at 100 ° C, Wherein the extracting step further comprises a step of extracting collagen from the chicken leg.
상기 사골 곰탕 제조단계에서 제조되는 사골 곰탕을 파우치에 담아 포장하는 포장단계를 더 포함하는 것을 특징으로 하는 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕 제조방법.The method according to claim 5 or 6,
The method according to claim 1, further comprising a packing step of packing a saccharide gum prepared in the step of preparing saccharomy bittern in a pouch.
상기 포장단계에서 포장된 사골 곰탕 파우치를 120℃의 온도로 멸균처리를 하고 멸균처리된 파우치를 냉각수로 냉각시킨 다음 냉장고에 냉장보관하는 멸균처리단계를 더 포함하는 것을 특징으로 하는 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕 제조방법.8. The method of claim 7,
Further comprising a sterilization treatment step of sterilizing the sacred gommel pouch packaged in the packaging step at a temperature of 120 DEG C, cooling the sterilized pouch with cooling water, and then storing the same in a refrigerator. Wherein the method comprises the steps of:
상기 사골 곰탕 제조단계에서 제조되는 사골 곰탕은 콜라겐 40중량%, 우슬 추출물 2.5중량%, 홍화 추출물 2.5중량%, 황기 추출물 2.5중량%, 대두 추출물 2.5중량%를 혼합한 혼합물과 상기 한우 사골육수 추출단계에서 추출한 사골육수 50중량%를 밀폐되는 고압솥에 넣고 혼합하여 100℃의 온도에서 1시간 30분 동안 잘 저으며 끓여 제조하는 것을 특징으로 하는 닭발에서 추출되는 콜라겐이 함유된 사골 곰탕 제조방법. The method according to claim 5 or 6,
The saccharum gomtang prepared in the step of preparing the saccharum gomtang was prepared by mixing 40% by weight of collagen, 2.5% by weight of spinach extract, 2.5% by weight of safflower extract, 2.5% by weight of hwanggi extract and 2.5% by weight of soybean extract, And 50% by weight of the broth extracted from the broth is put into a sealed high-pressure cooker and mixed and boiled for 1 hour and 30 minutes at a temperature of 100 ° C to boil the broth.
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