A Method for Preparing Epimedium Black Goat Extract with the Fishy Taste Removed

Abstract

The present invention relates to black goat syrup produced by mixing wheat malt extract with black goat soup, and a method for producing the same. The method of the present invention maximizes the flavor, nutrition, and medicinal effects of black goat meat, and as a natural food product with no chemical additives whatsoever, it can significantly extend the shelf life, making it safe for consumption by people of all ages; thus, it has great value for application in the food industry.

Description

Technology Field

[0001] The present invention relates to black goat syrup produced by mixing wheat malt extract with black goat soup, and a method for producing the same. Background Technology

[0002] Black goat meat has long been used as a medicinal ingredient to replenish vital energy. In particular, it has been regarded as a food for restoring the strength of pregnant women and recovering vitality after suffering from serious illnesses. Black goat bones have also been consumed as a medicinal ingredient to strengthen human bones.

[0003] Although the benefits of black goat meat are widely known and proven, it is not easy to consume it regularly as a meal. Furthermore, when processed with medicinal herbs, it is difficult to consume it frequently because the herbal medicine does not suit one's constitution or has poor palatability due to its bitter taste. Prior art literature

[0004] KR 10-0426879 BKR 10-2012-0111832 A The problem to be solved

[0005] The present invention was devised to solve the problems of the prior art described above. The objective of this invention is to provide black goat syrup and a method for manufacturing the same, which maximizes taste, nutrition, and medicinal effects by applying the processing method of Korean traditional food, yeot (jocheong), and adding components of native Korean plants, while also significantly extending the shelf life as a natural food without any chemical additives. means of solving the problem

[0006] To solve the above problems, the present invention provides a method for manufacturing black goat syrup comprising the following steps:

[0007] (1) Step of washing the wheat and soaking it in water;

[0008] (2) The step of sprouting at room temperature;

[0009] (3) A stage where moisture is supplied frequently to allow the shoot to grow;

[0010] (4) Step of drying the sprouted wheat in the sun;

[0011] (5) Step of grinding dried wheat malt;

[0012] (6) Step of cooking rice with brown rice;

[0013] (7) A step of adding brown rice and warm water to ground wheat malt powder and stirring to soak;

[0014] (8) Fermentation step;

[0015] (9) Heating step;

[0016] (10) A step of preparing malt extract for making syrup by filtering it through a fine sieve or burlap;

[0017] (11) A step of pouring water over black goat meat, boiling it, and then letting it cool completely to remove the animal fat that rises to the top;

[0018] (12) A step of adding completely dried mulberry roots, Acanthopanax sessiliflorus and Rowan sorghum to black goat soup from which animal fat has been completely removed and heating at a low temperature; and

[0019] (13) Step of adding malt extract and heating at a low temperature.

[0020] (14) The black goat soup from step (12) with the animal fat completely removed is preferably further extracted from black goat meat and bones and contains liquid juice.

[0021] (15) In addition, the present invention provides black goat syrup produced by the above manufacturing method.

[0022] (16) In addition, the present invention provides a method for making canned black goat syrup, comprising the following steps:

[0023] (1) Step of washing the wheat and soaking it in water;

[0024] (2) The stage of sprouting at room temperature

[0025] (3) A stage where moisture is supplied frequently to allow the shoot to grow;

[0026] (4) Step of drying the sprouted wheat in the sun;

[0027] (5) Step of grinding dried wheat malt;

[0028] (6) Step of cooking rice with brown rice;

[0029] (7) A step of adding brown rice and warm water to ground wheat malt powder and stirring to soak;

[0030] (8) Fermentation step;

[0031] (9) Heating step;

[0032] (10) A step of preparing malt extract for making syrup by filtering it through a fine sieve or burlap;

[0033] (11) A step of pouring water over black goat meat, boiling it, and then letting it cool completely to remove the animal fat that rises to the top;

[0034] (12) A step of adding completely dried mulberry roots, Acanthopanax sessiliflorus and Rowan sorghum to black goat soup from which animal fat has been completely removed and heating at a low temperature;

[0035] (13) A step of adding malt extract and heating at a low temperature; and

[0036] (14) A step of removing bones from black goat meat, adding ginger juice and heating, and then mixing in black goat syrup to make canned meat.

[0037] In addition, the present invention provides canned black goat syrup produced by the above manufacturing method. Effects of the invention

[0038] The black goat product manufactured according to the method of the present invention maximizes flavor, nutrition, and medicinal efficacy. Furthermore, as a natural food product with no chemical additives whatsoever, it can significantly extend the shelf life, making it safe for consumption by people of all ages; thus, it has great value for application in the food industry. Brief explanation of the drawing

[0039] Figure 1 shows the manufacturing process of the black goat syrup canned product of the present invention. Specific details for implementing the invention

[0040] The present invention will be described in detail below.

[0041] The inventors of the present invention conducted extensive research to resolve the problem that, despite its excellent nutritional value and vitality-restoring effects, black goat meat is difficult to consume due to unsuitability for one's constitution or reduced palatability caused by a bitter taste. As a result, by manufacturing black goat meat in the form of syrup, they have produced a black goat soup in the form of syrup that maintains the vitality-restoring power and nutritional value of black goat meat while being highly palatable and easy to consume.

[0042] Accordingly, the present invention provides a method for manufacturing black goat syrup comprising the following steps:

[0043] (1) Step of washing the wheat and soaking it in water;

[0044] (2) The step of sprouting at room temperature;

[0045] (3) A stage where moisture is supplied frequently to allow the shoot to grow;

[0046] (4) Step of drying the sprouted wheat in the sun;

[0047] (5) Step of grinding dried wheat malt;

[0048] (6) Step of cooking rice with brown rice;

[0049] (7) A step of adding brown rice and warm water to ground wheat malt powder and stirring to soak;

[0050] (8) Fermentation step;

[0051] (9) Heating step;

[0052] (10) A step of preparing malt extract for making syrup by filtering it through a fine sieve or burlap;

[0053] (11) A step of pouring water over black goat meat, boiling it, and then letting it cool completely to remove the animal fat that rises to the top;

[0054] (12) A step of adding completely dried mulberry roots, Acanthopanax sessiliflorus and Rowan sorghum to black goat soup from which animal fat has been completely removed and heating at a low temperature; and

[0055] (13) Step of adding malt extract and heating at a low temperature.

[0056] Each of the above processes is explained in more detail.

[0057] Step (1) above is a step of soaking washed wheat in water for the production of rice syrup. The wheat of the present invention is preferably black wheat, for example, produced using a domestic organic method. The soaking time in water may be, for example, 24 hours.

[0058] Step (2) above is a step of sprouting wheat soaked in water. The temperature is performed, for example, within 18℃.

[0059] Step (3) above is a step of supplying water to grow the shoot. It is usually watered frequently for about 3 to 4 days, and it is desirable to let the shoot grow within 3 cm.

[0060] Step (4) above is a step of drying to produce malt. Drying is carried out in sunlight, and it is desirable to dry it completely.

[0061] Step (5) above is a step of grinding the manufactured wheat malt. The particle size of the grind is not particularly limited, but it is preferable that it be of a coarse particle size.

[0062] Step (6) above is the step of cooking rice with brown rice. The brown rice is used to make syrup as described below.

[0063] Step (7) above is a step of mixing the ground wheat malt product prepared from Step (5) and the brown rice product prepared from Step (6), and adding warm water of about 60°C to the mixture and soaking it for about 30 minutes. Considering the process of mixing with black goat soup, the amount of the above ingredients is preferably 5 kg of wheat malt, brown rice cooked with 5 kg of brown rice, and 15 L of warm water.

[0064] The above step (8) is an amylase fermentation process. It is typically fermented at 60°C for about 6 hours.

[0065] Step (9) above is a process of sterilizing by heating after fermentation is completed. For example, it can be heated at 100°C for about 10 to 20 minutes.

[0066] Step (10) above is a step of preparing malt extract by filtering the heated fermented product. A fine sieve or a muslin cloth may be used for filtration.

[0067] Steps (11) and (12) above are steps for preparing black goat soup. It is preferable to use black goats raised domestically on domestic feed without administering antibiotics. Typically, 20 L of water is added to the meat of one black goat weighing 20 kg, boiled at 100°C, and then completely cooled to remove the floating animal fat. This process can be repeated, for example, about 3 times. After removing the animal fat, completely dried mulberry roots, Acanthopanax senticosus, and Rowan ash produced without pesticides are added and heated at a low temperature; 500 g of each of the medicinal herbs can be added. A heating time of approximately 3 hours is typically suitable. Meanwhile, in the black goat soup from which the animal fat has been completely removed in step (12), liquid juice extracted from the black goat meat and bones may be further included. This is a matter that can be appropriately selected according to preference.

[0068] Step (13) above is a process of producing black goat syrup by adding the malt extract prepared in Step (10) to the black goat soup prepared in Step (12) and heating it at a low temperature. It is preferable to perform the heating for approximately 6 hours.

[0069] In addition, the present invention provides black goat syrup produced from the above-described manufacturing process.

[0070] Meanwhile, the inventors of the present invention intended to manufacture the black goat syrup of the present invention in a canned form.

[0071] Accordingly, the present invention provides a method for manufacturing canned black goat syrup comprising the following steps:

[0072] (1) Step of washing the wheat and soaking it in water;

[0073] (2) The step of sprouting at room temperature;

[0074] (3) A stage where moisture is supplied frequently to allow the shoot to grow;

[0075] (4) Step of drying the sprouted wheat in the sun;

[0076] (5) Step of grinding dried wheat malt;

[0077] (6) Step of cooking rice with brown rice;

[0078] (7) A step of adding brown rice and warm water to ground wheat malt powder and stirring to soak;

[0079] (8) Fermentation step;

[0080] (9) Heating step;

[0081] (10) A step of preparing malt extract for making syrup by filtering it through a fine sieve or burlap;

[0082] (11) A step of pouring water over black goat meat, boiling it, and then letting it cool completely to remove the animal fat that rises to the top;

[0083] (12) A step of adding completely dried mulberry roots, Acanthopanax sessiliflorus and Rowan sorghum to black goat soup from which animal fat has been completely removed and heating at a low temperature;

[0084] (13) A step of adding malt extract and heating at a low temperature; and

[0085] (14) A step of removing bones from black goat meat, adding ginger juice and heating, and then mixing in black goat syrup to make canned meat.

[0086] Steps (1) to (13) above are identical to the manufacturing process of black goat syrup of the present invention described above.

[0087] The above step (14) is a step of removing bones from prepared black goat meat, adding organically produced ginger juice to it, heating for about 1 hour, and then packaging it into a sterile can. The can may be in the form of a bottle or a can.

[0088] Accordingly, the present invention provides canned black goat syrup produced by the above-described manufacturing method of the present invention.

[0089] In the present invention, the black goat syrup and canned black goat syrup described above may have the following effects.

[0090] First, containing a large amount of calcium, it is effective in preventing and treating osteoporosis in middle-aged individuals and offers excellent benefits for restoring vitality after childbirth or surgery. Furthermore, by completely eliminating animal fats, it can reduce the risk of obesity and arteriosclerosis; additionally, ginger and Acanthopanax not only remove the characteristic odor of goats but also warm the body, thereby building resistance against all diseases.

[0091] In addition, the mountain ash tree, which grows naturally in the alpine regions of Korea, has been used as a remedy for relieving fatigue, dispelling wind, expelling phlegm, and coughing, and is known to provide rapid relief from joint pain and inflammation. The mulberry root, called Sangbaekpi, is known to prevent obesity, be effective in treating high blood pressure and diabetes, and have antibacterial and sedative effects, so these pharmacological effects can also be obtained.

[0092] In addition, the black goat syrup of the present invention contains amylase enzymes, which provide excellent digestive absorption and are effective in improving memory and concentration; furthermore, it is rich in antioxidants, making it effective for preventing and treating diseases as well as preventing aging.

[0093] In addition, the black goat syrup of the present invention is a pure natural food that does not contain chemical additives, so it helps maintain the body's harmony and balance. In particular, although the syrup contains a lot of sugar, it has very low calories, so it does not cause weight gain even when consumed during a diet and has the effect of eliminating hunger. Furthermore, since the syrup is a fructose component that can be instantly converted into glucose, it is effective for students suffering from study stress or when intellectual abilities need to be demonstrated.

[0094] The present invention will be explained in more detail below through specific embodiments. The following embodiments are preferred embodiments of the present invention, and the scope of the present invention is not to be interpreted narrowly by the matters described in the following embodiments.

[0095] [Example]

[0096] Examples

[0097] Korean wheat (black wheat) was washed and soaked in water for 24 hours. After sprouting at room temperature within 18℃, water was supplied frequently for 4 days to allow the sprouts to grow to within 3cm. The sprouted Korean wheat (black wheat) was dried in the sun, and the dried Korean wheat (black wheat) malt was coarsely ground.

[0098] 5 kg of brown rice was cooked, and 5 kg of ground Korean wheat malt powder, the cooked brown rice, and 15 L of warm water (60℃) were added and stirred well and soaked for about 30 minutes. Afterward, amylase fermentation was carried out at 60℃ for 6 hours. After fermentation was finished, the mixture was boiled to 100℃ and filtered through a fine sieve to prepare the liquid for the syrup.

[0099] 20 liters of water were poured over the meat of one black goat (based on 20 kg) and boiled to 100°C. The process of removing the animal fat floating on the surface was repeated three times. Completely dried medicinal herbs (500 g of mulberry root, 500 g of Acanthopanax sessiliflorus, and 500 g of Rowan ash) were added to the goat soup from which the animal fat had been completely removed, and the mixture was heated over low heat for three hours.

[0100] Black goat syrup was produced by adding fermented malt extract to the prepared black goat soup and heating it at low heat for 6 hours.

[0101] Comparative example

[0102] A commercially available black goat extract was used as a comparative example.

[0103] Experimental Example

[0104] After having the examples and comparative examples tasted by an evaluation panel consisting of 30 adult men and women, the taste, aroma, and ease of consumption were evaluated according to a 5-point scale, and the results are shown in Table 1 below (1 point: poor, 2 points: slightly poor, 3 points: average, 4 points: slightly good, 5 points: good).

[0105]

[0106] As shown in Table 1 above, the black goat syrup of the present invention yielded superior results in taste and aroma compared to general black goat extract, and received a high evaluation, particularly in ease of consumption.

Claims

Claim 1 (1) A step of washing the wheat and soaking it in water for 24 hours; (2) A step of sprouting it at room temperature within 18℃; (3) A step of supplying water intermittently for 3 to 4 days to grow the sprouts to a size within 3cm; (4) A step of completely drying the sprouted wheat in the sun; (5) A step of grinding the dried wheat malt; (6) A step of cooking rice with brown rice; (7) A step of adding cooked brown rice and warm water at 60℃ to the ground wheat malt powder and soaking it for 30 minutes, wherein 5kg of wheat malt, 5kg of cooked brown rice, and 15L of warm water are stirred and soaked; (8) A step of fermenting at 60℃ for 6 hours; (9) A step of heating at 100℃ for 10 to 20 minutes; (10) A step of filtering through a fine sieve or burlap to prepare the malt liquid for making syrup; (11) adding water to black goat meat A method for manufacturing black goat syrup comprising: (12) a step of adding 20L of water to the meat of one black goat weighing 20kg, boiling it at 100℃, and then completely cooling it to remove the animal fat floating on top, repeating this process three times; (12) a step of adding 500g each of completely dried mulberry root, Acanthopanax root, and Rowan tree to the black goat soup from which the animal fat has been completely removed, and heating it at a low temperature for 3 hours; and (13) a step of adding malt extract and heating it at a low temperature for 6 hours; wherein the black goat soup from which the animal fat has been completely removed in step (12) further includes liquid juice extracted from the black goat meat and bones. Claim 2 (1) A step of washing the wheat and soaking it in water for 24 hours; (2) A step of sprouting it at room temperature within 18℃; (3) A step of supplying water intermittently for 3 to 4 days to grow the sprouts to a size within 3cm; (4) A step of completely drying the sprouted wheat in the sun; (5) A step of grinding the dried wheat malt; (6) A step of cooking rice with brown rice; (7) A step of adding cooked brown rice and warm water at 60℃ to the ground wheat malt powder and soaking it for 30 minutes, wherein 5kg of wheat malt, 5kg of cooked brown rice, and 15L of warm water are stirred and soaked; (8) A step of fermenting at 60℃ for 6 hours; (9) A step of heating at 100℃ for 10 to 20 minutes; (10) A step of filtering through a fine sieve or burlap to prepare the malt liquid for making syrup; (11) adding water to black goat meat A method for manufacturing canned black goat syrup, comprising the steps of: (12) adding 20L of water to the meat of one black goat weighing 20kg, boiling it at 100℃, and then completely cooling it to remove the animal fat floating on top, repeating this process three times; (13) adding 500g each of completely dried mulberry root, Acanthopanax root, and Rowan root to the black goat soup from which the animal fat has been completely removed, and heating it at a low temperature for 3 hours; and (14) adding malt extract and heating it at a low temperature for 6 hours; and (14) removing the bones from the black goat meat, adding ginger juice and heating it, and then mixing in black goat syrup to produce canned meat.

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