KR-102963693-B1 - Method for producing black goat extract with improved extraction efficiency

Abstract

A method for manufacturing black goat extract with improved extraction efficiency is provided. The method for manufacturing black goat extract with improved extraction efficiency comprises a material preparation step, an enzyme injection step and an aging step, a material mixing step and a low-temperature vacuum extraction step. The enzyme injection step and the aging step include a step of injecting an enzyme into a black goat carcass, a step of forming air dots on the enzyme-injected black goat carcass, a step of injecting a first additive into the air dots, a step of coating a second additive on the outer surface of the black goat carcass, and a step of aging.

Inventors

• 박용근

Dates

Publication Date

20260511

Application Date

20241119

Claims (7)

1. Material preparation step; Enzyme injection step and maturation step; Material mixing step; and It includes a low-temperature vacuum extraction step, The above enzyme injection step and aging step comprise a step of injecting an enzyme into a black goat carcass, a step of forming an air dot in the black goat carcass injected with the enzyme, a step of injecting a first additive into the air dot, a step of coating a second additive on the outer surface of the black goat carcass, and a step of aging, thereby producing a black goat extract with increased extraction efficiency.
2. In Article 1, A method for producing black goat extract with improved extraction efficiency, comprising the step of mixing vacuum extraction water with the aged black goat carcass and then performing low-temperature vacuum extraction for 6 to 8 hours in a vacuum state at a temperature of 30℃ to 60℃.
3. In Article 2, A method for producing black goat extract with improved extraction efficiency, wherein the above vacuum extraction water is mixed in a ratio of 10 to 15 parts by weight of lemon juice, 5 to 7 parts by weight of vinegar, 8 to 10 parts by weight of coconut oil, and 5 to 8 parts by weight of chia seed powder per 100 parts by weight of purified water.
4. In Paragraph 3 The above materials include black goat, enzyme, red ginseng, deer antler, ginseng, Poria cocos, Atractylodes macrocephala, licorice, Angelica gigas, Cnidium officinale, peony, Rehmannia glutinosa, Astragalus membranaceus, cinnamon, Pueraria root, Eucommia ulmoides, Acanthopanax senticosus, Achyranthes root, ginger, jujube, loofah, red ginseng extract, sword bean, balloon flower root, Cuscuta seed, black garlic, lotus root, Phellinus linteus, Chaga mushroom, and Ganoderma lucidum, a method for producing black goat extract with increased extraction efficiency.
5. In Paragraph 4 The above enzyme is a method for producing black goat extract with increased extraction efficiency, including Alcalase.
6. In Article 5, A method for producing black goat extract with improved extraction efficiency, wherein the first additive is mixed in a ratio of 150 to 200 parts by weight of blueberry powder, 200 to 300 parts by weight of date palm powder, 200 to 250 parts by weight of sesame powder, and 80 to 110 parts by weight of kiwi juice, relative to 100 parts by weight of avocado oil.
7. In Article 6, The second additive is mixed in a ratio of 30 to 35 parts by weight of pear juice, 3 to 5 parts by weight of sesame oil, 20 to 30 parts by weight of apple juice, and 3 to 5 parts by weight of pepper, based on 100 parts by weight of camellia oil. The above aging step is a method for producing black goat extract with increased extraction efficiency, carried out at 30 to 35°C for 20 to 24 hours.

Description

Method for producing black goat extract with improved extraction efficiency The present invention relates to a method for producing black goat extract with increased nutrient extraction efficiency using enzymes. Black goat meat is known to be a beneficial food for children as well as pregnant women, as it is low in fat and rich in protein, calcium, and iron. In Korea, black goat meat is consumed in the form of steamed stew, bulgogi, and roast. The major nutrients contained in black goats include calcium, which is about 10 times more necessary for the human body than that of cows, pigs, and chickens, and in particular, tocopherol (vitamin E) is contained at a rate of 45 mg (per 100 g). In addition, the fat content of native black goats is half that of beef, and they are rich in not only B vitamins but also vitamin E (tocopherol: excellent for anti-aging), which helps prevent infertility and cellular aging, making them essential for the health of the elderly. However, it has been reported that the absorption rate of the major nutrients in black goat meat is very low in the human body, and research is underway to increase this absorption rate. Figure 1 is a process diagram for manufacturing black goat extract with increased extraction efficiency according to one embodiment. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Black goat meat contains various beneficial components that have a positive effect on health. For example, black goat meat is rich in tocopherol (Vitamin E), calcium, minerals, B vitamins, amino acids, collagen, and iron; therefore, consuming it provides positive health benefits such as muscle strengthening, immune system enhancement, fatigue recovery, support for joint health, anti-aging effects, improved blood circulation, and strengthening of bones and teeth. The present invention relates to a method for producing black goat extract that increases the extraction efficiency of active ingredients of black goats by subjecting black goat carcass to enzyme treatment and aging steps, and then performing low-temperature vacuum extraction. In one embodiment, the enzyme may be a proteolytic enzyme. For example, it may include alcalase, but is not limited thereto. Such a proteolytic enzyme penetrates the black goat carcass to break down cell membranes and enzymatically degrade proteins to help release nutrients inside the cells, thereby enabling the effective extraction of nutrients from the black goat and simultaneously increasing the absorption rate in the human body. Low-temperature vacuum extraction is a method that efficiently extracts active ingredients while preserving heat-sensitive components, enabling increased extraction efficiency by maximizing the preservation of the black goat's active ingredients. Low-temperature vacuum extraction carries out the extraction process at low temperatures ranging from 30°C to 60°C, and maintaining these low temperatures prevents heat-sensitive components from being denatured or damaged. Furthermore, creating a vacuum lowers the boiling point, allowing water or solvents to evaporate easily even at low temperatures, thereby enabling the effective extraction of active ingredients without high temperatures. Specific embodiments will be described below with reference to the attached drawings. FIG. 1 is a process diagram for manufacturing black goat extract with increased absorption rate in the body according to one embodiment. Referring to FIG. 1, a method for manufacturing black goat extract with increased absorption rate of active ingredients in the body may include a material preparation step (S10), an enzyme injection step and an aging step (S20), a material mixing step (S30), a low-temperature vacuum extraction step (S40), a filtration step (S50), and a concentration step (S60). In one embodiment, the material preparation step (S10) may be a step of preparing materials for manufacturing black goat extract. Here, the materials may include black goat, enzyme, red ginseng, deer antler, ginseng, Poria cocos, Atractylodes macrocephala, licorice, Angelica gigas, Cnidium officinale, peony, Rehmannia glutinosa, Astragalus membranaceus, cinnamon, Pueraria root, Eucommia ulmoides, Acanthopanax senticosus, Achyranthes root, ginger, jujube, loofah, red ginseng extract, sword bean, balloon flower root, Cuscuta seed, black garlic, lotus root, Phellinus linteus, Chaga mushroom, and Ganoderma lucidum. However, the materials are not limited th