KR-20260063764-A - VISCOSITY-STICK TYPE FOOD CONTAINING EEL, RED GINSENG, AND HERBAL MEDICINE WITH CYTOTOXICITY INHIBITION AND IMMUNE FUNCTION, AND METHOD FOR MANUFACTURING THE SAME

Abstract

The present invention relates to a manufacturing technology for a viscous stick-type food product capable of performing beneficial functions for the body, comprising red ginseng and various herbal medicine ingredients. The invention provides a viscous stick-type food product containing eel, red ginseng, and herbal medicine ingredients, manufactured through a process of obtaining a main ingredient extract containing eel components and herbal medicine ingredients, a process of obtaining an auxiliary ingredient extract containing red ginseng components, and a process of controlling the viscosity of the mixed extracts, filtering them, fermenting and concentrating them, and packaging.

Inventors

• 황의민

Assignees

• 더옳은협동조합
• 재단법인 고창식품산업연구원

Dates

Publication Date

20260507

Application Date

20241031

Claims (3)

1. a) A step of obtaining a main ingredient extract by heating eel bone, jujube, ginger, Ophiopogon japonicus root, Astragalus membranaceus, and licorice as main ingredients; b) A step of mixing red ginseng, red ginseng concentrate, schisandra concentrate, and rice syrup as auxiliary ingredients with the main ingredient extract, adding eel meat, and heating to obtain a mixture; c) A step of filtering the above mixture through a filter mesh; d) a step of adding eel skin to the filtered mixture and fermenting and concentrating; and, e) a step of packaging a viscosity-controlled mixture in a packaging material; comprising a method for manufacturing a viscous stick-type food containing eel, red ginseng, and herbal medicine.
2. In paragraph 1, In step a) above, 5% by weight of eel bone, 0.6% by weight of dried jujube, 0.8% by weight of dried ginger, 3% by weight of Ophiopogon japonicus root, 1.5% by weight of Astragalus membranaceus, and 1.5% by weight of licorice are applied, and extraction is performed at 118℃ or higher and 122℃ or lower for 6 hours and 30 minutes or more and 6 hours and 50 minutes, and In step b) above, 0.7% by weight of schisandra concentrate, 5.5% by weight of red ginseng concentrate, and 16.2% by weight of rice syrup are mixed and stirred, 3% by weight of eel meat is mixed and extracted for 1 hour at a temperature of 108°C or higher and 112°C or lower, and A method for manufacturing a stick-type food product containing eel, red ginseng, and herbal medicine, wherein, in step d) above, 9% by weight of eel skin is mixed, and the product is aged for 1 day or more and 2 days or less at a temperature of 60°C or higher and 80°C or lower, and aged for 3 days or more and 7 days or less at a temperature of 25°C or higher and 30°C or lower.
3. As a food produced by the manufacturing method of paragraph 1 or 2, A viscous stick-type food containing eel, red ginseng, and herbal medicines, formed by mixing and extracting an extract obtained by heating 5% by weight of eel bone, 0.6% by weight of dried jujube, 0.8% by weight of dried ginger, 3% by weight of Ophiopogon japonicus root, 1.5% by weight of Astragalus membranaceus, and 1.5% by weight of licorice, with 0.7% by weight of Schisandra chinensis concentrate, 5.5% by weight of red ginseng concentrate, 16.2% by weight of rice syrup, 3% by weight of eel flesh, and 9% by weight of eel skin.

Description

Viscous-stick type food containing eel, red ginseng, and herbal medicine having cytotoxicity inhibition and immune function, and method for manufacturing the same The present invention relates to the manufacture of liquid tea, and more specifically, to a manufacturing technology for a viscous stick-type food product containing eel, red ginseng, and various herbal medicine ingredients that can have beneficial effects on the body upon consumption. Eel has long been a health food enjoyed not only in Korea but also in China and Europe. It comes in various types, including freshwater eels and saltwater species such as moray eels, conger eels, and sea eels. Eels contain 200 times more Vitamin A than beef, which is effective for promoting growth, restoring eyesight, and maintaining the health of skin and mucous membranes. They also have higher levels of DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid) than other fish species, which are beneficial for improving cognitive function, preventing dementia, and inhibiting cancer. Furthermore, they are nutritionally superior, containing Vitamin E, which has anti-aging properties; Vitamin B1, which helps relieve stress and fatigue; Vitamin C, an antioxidant; as well as calcium, phosphorus, and essential amino acids. Various methods are applied when utilizing eels in food products. Typically, the skin and bones are removed to prepare the meat, which is then cooked through grilling or braising. Recently, eel extracts are being processed into concentrated liquid forms and developed into diverse products such as beverages, teas, and stick-type foods. Meanwhile, red ginseng is processed ginseng produced by steaming and drying 4 to 6-year-old ginseng roots, and it is rich in saponins. It can be preserved for a longer period than regular ginseng and has been traditionally used for boosting immunity and relieving fatigue. It has also been recorded as a major health food in Korean medical literature, such as the *Donguibogam*. Red ginseng contains a saponin component called ginsenoside, which is excellent for strengthening immunity, recovering from fatigue, and providing antioxidant effects. In particular, ginsenosides help alleviate stress and improve blood circulation, and research is also being conducted on their anticancer effects. Looking at the manufacturing technology of red ginseng, the ginseng is first steamed and then dried, during which the saponin components are concentrated. This can be processed into powder or extract, and red ginseng concentrate can also be concentrated. In this process, a low-temperature extraction method is known to prevent the destruction of saponin components. Furthermore, Ssanghwacha is a traditional Korean herbal tea known as a restorative tea made by decocting various medicinal herbs, including licorice, jujube, cinnamon, Angelica gigas, Rehmannia glutinosa, and Cnidium officinale. Recognized in Korea as a traditional beverage for relieving fatigue and boosting vitality, it is frequently used regardless of the season to warm the body and restore energy. Ssanghwacha is prepared by mixing various medicinal herbs in specific proportions and simmering them in water for an extended period. It can also be concentrated into a liquid or viscous form. Ssanghwacha is manufactured by mixing herbs to maintain a slightly thick consistency while ensuring a uniform distribution of active ingredients. It is effective for improving blood circulation, relieving fatigue, and strengthening the immune system, with the herbs warming the body and replenishing energy. In particular, Angelica gigas and Rehmannia glutinosa are known to aid in blood production, while licorice and jujube promote digestion and help relieve tension. There are attempts to develop food products utilizing traditional ingredients such as eel, red ginseng, and Ssanghwacha, which offer benefits like restorative effects or immune system enhancement. Korean Published Patent Application No. 10-2002-0006326 discloses a medicinal beverage made primarily of eel and medicinal herbs, and a method for manufacturing the same. Looking at this technology, it presents a first step of pre-treating various medicinal herbs and eel, a second step of mixing the ingredients, and a third step of manufacturing the medicinal beverage by placing the above-mentioned mixed ingredients into a stainless steel steamer to remove air, slowly heating at 100–200°C for 6 hours under vacuum pressure, heating again at 100°C for 10–20 minutes to prevent spoilage, and then extracting the extract by filtering and removing the eel oil from the steamed liquid using a separator. However, because the inherent aroma and taste of the ingredients are strong, these beverages have limitations as foods that can be consumed generally, and thus have not reached popularization. In the case of the aforementioned eel, red ginseng, and ssanghwa tea, not only are their respective properties unique and their processing methods different, bu