SHIN, JUNG HYE,신정혜,KANG, MIN JUNG,강민정,JEONG, WOO JAE,정우재,YOON, HWAN SIK,윤환식
申请号：
KR1020120041253
公开号：
KR1011819200000B1
申请日:
2012.04.20
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Conger eel drink containing black garlic, black ginseng, and black jujube, and a producing method thereof are provided to remove the unique fishy taste of conger eel. CONSTITUTION: A producing method of conger eel drink comprises the following steps: mixing garlic, fresh ginseng, and jujube in weight ratio of 10:1-3:3-1, firstly aging the mixture at 80-90 deg C for 24-48 hours, and secondly aging the mixture at 70-80 deg C for 48-72 hours； drying the aged material at 60-70 deg c for 24-48 hours to obtain black garlic, black ginseng, and black jujube； mixing 8-13 parts of black garlic by weight, 3-7 parts of black ginseng by weight, 4-8 parts of black jujube by weight, and 55-70 parts of conger eel by weight； adding water 7-12 times the amount of the mixture, and extracting the mixture at 70-120 deg C for 2-8 hours； firstly filtering the obtained drink, and secondly filtering the drink after cooling at 40 deg C； and adding 1-4 parts of glycyrrhizae radix by weight, 2-4 parts of ginger by weight, or 5-12 parts of white corvania by weight. The conger ell is soaked in 15-25% alcohol for 10-20 minutes before the mixing process.본 발명은 건강 증진용 붕장어 음료 및 그 제조방법에 관한 것으로서, 보다 상세하게는, 붕장어 추출음료의 맛, 향, 기능성이 향상된 최적의 가공 조건 설정을 위한 것으로, 붕장어 추출시 흑마늘, 흑삼, 흑대추를 첨가함으로써 붕장어의 비린 냄새를 없애고 육체 피로회복 및 체력보강 기능성을 향상시킬 수 있는 기호성 및 기능성이 향상된 붕장어 음료 및 그 제조방법에 관한 것이다.
