KR100584888B1 - Gangjeong beverages based on eel and herbal remedies - Google Patents

Abstract

The present invention relates to a gangjeong drink based on eel and herbal medicines and a method for producing the same.

The present invention is a functional Kangjeong drink that can enhance flavor and stamina without fishy taste using eel and herbal medicines as main ingredients for stamina and energetic enhancement of women and improvement of women's kidney and skin aging due to chronic stress. It aims to provide a manufacturing method.

Gangjeong beverage manufacturing method of the present invention

(1) 20 to 60 parts by weight of eel, 0.8 to 3.0 parts by weight of odor remover and 0.5 to 30 parts by weight of seasonings are added to purified water to remove odor of eel, and

(2) adding 20 to 60 parts by weight of eel and 10 to 30 parts by weight of herbal medicine to purified water with respect to 100 parts by weight of purified water;

(3) heating, concentrating and filtering purified water containing eel and herbal medicine;

(4) stabilizing the filtrate containing eel and herbal medicine by adding 0.01 to 0.03 parts of a stabilizer to the filtered filtrate with respect to 100 parts by weight of purified water;

(5) sterilizing and filling the stabilized filtrate.

Description

Gangjeong beverages based on eel and herbal remedies and manufacturing method thereof {A beverage with herb remedy and eel, and manufacturing method             

1 is a manufacturing process chart of the Gangjeong beverage of the present invention.

The present invention relates to a gangjeong drink mainly containing eel and herbal medicines and a method of manufacturing the same, more specifically, a quince including stamina (stamina) enhancing ingredients and bokja, schisandra chinensis, wolfberry, casualties and earthenware The present invention relates to a functional gangjung beverage made mainly of eel and herbal medicine, which can be obtained by mixing, heating, and extracting meat flavors including (숙 子), Sukji-hwang, Baekbong-ryeong, cornus, cauliflower, broiler, and jujube. .

Eel, such as freshwater eel, conger eel, ink eel, and eel, has higher vitamins than regular fish, and vitamin E contains about 10 times more than eggs and vitamin A contains 30 to 100 times more than white fish. In addition, it has a high proportion of unsaturated fatty acids. The eel has a unique smell, unlike ordinary fish, and is grilled and eaten. With the development of aquaculture technology, eel farming is becoming more widely available, and the chances of eating eel are increasing.However, the cooking method of eel is mainly grilled, so that consumers are eating more and more. Various ways of eating eel is a pity.

Modern people get various adult diseases due to mental stress and environmental changes, which causes adult males to decrease sexual function, resulting in erectile dysfunction, premature ejaculation, etc., and females inferior kidney function such as insensitivity and incontinence and skin dryness.

As a person ages, as aging progresses, hormones in the body decrease, resulting in menopausal symptoms. Particularly in men, menopausal symptoms occur as a testicular male hormone (androgen) production of liver cells (Leydig's cell) function and sexual function decreases due to a decrease in the number of cells. This disorder, called menopausal menopausal, is one of the normal aging phenomena, and estrogen (androgen), androgen (androgen), dihydroepiandro-sterone (DHEA) and growth hormone are reduced. As aging begins, the number of sex churches decreases, followed by ejaculation, erectile disfunction, and penile stiffness degeneration and semen volume. These menopausal symptoms can occur somewhat differently depending on the individual, but are present in both sexes.

Therefore, in order to slow down or overcome these menopausal symptoms, modern people are taking health functional foods based on various herbal medicines or healthy ingredients as main ingredients.

However, the general functional herbal foods based on herbal medicines may meet the shortcomings of the human body, but on the contrary, there may be a problem that one or more other parts are allowed.

In herbal medicine ingredients, herbal medicines such as Bokbunja, Schisandra chinensis, Gojija, Cornus, Sukjihwang, Baekbong-ryeong, Hemp, Ginseng, and Sewao promote blood circulation and regulate the secretion of hormones related to sexual function such as thyroxine, prolactin, and testosterone. It has been reported to enhance but they are still ingested only (liquor), tea (tea), etc. There is a problem that the method of taking is limited.

The present invention intends to develop Gangjeong beverage as a kind of health functional convenience while satisfying the body's functionality lacking as the main raw material of eel and functional herbal medicine containing excellent nutrition as mentioned above.

The present inventors conducted a study to solve the mental and physical stress of modern people to some extent by using the natural medicinal herbs and other natural additives for improving physical properties, such as eel and Oja, the taste of the unique flavor and products The present invention was found to be able to manufacture a strong drink having the desired physical properties of.

Therefore, the present invention is a functional Kangjeong drink that can improve the flavor and stamina without fishy taste by using eel and herbal herbal medicine as the main ingredients for stamina and energetic enhancement of women due to chronic stress, improvement of the kidneys, prevention of skin aging, etc. And it aims to provide a manufacturing method thereof.

In order to achieve the above object, the method of producing a jeongjeongbyeong drink with the eel and herbal medicine of the present invention as a main material

(1) 20 to 60 parts by weight of eel, 0.8 to 3.0 parts by weight of odor remover, and 0.5 to 30 parts by weight of eel in a purified water to mix with 100 parts by weight of purified water to remove the odor of eel;

(2) adding 20 to 60 parts by weight of eel and 10 to 30 parts by weight of herbal medicine to purified water with respect to 100 parts by weight of purified water;

(3) heating, concentrating and filtration of purified water containing eel and herbal medicine;

(4) stabilizing the filtrate containing eel and herbal medicine by adding 0.01 to 0.03 parts of a stabilizer to the filtered filtrate with respect to 100 parts by weight of purified water;

(5) sterilizing and filling the stabilized filtrate.

Hereinafter, the present invention will be described in more detail according to the above-mentioned steps.

Step 1: remove odor from eel

The eel has a sea smell and fishy smell that is mixed with soil and organic substances in the water. If the sea eel and fishy smell of the eel is not removed before the beverage is made, the functionality of the drink will be greatly reduced. Should be removed.

In order to remove sea eel and fishy smell of the eel, 20 to 60 parts by weight of eel, 0.8 to 3.0 parts by weight of odor remover and 0.5 to 30 parts by weight of spice are mixed in purified water to remove odor.

Deodorant can be used as long as it can improve the odor of eel. In the present invention, as an example of the off-flavor remover may be used munmundong, more preferably roasted munmundong can be used. Macmundong has a similar function to licorice and protects the stomach and has a good taste. At this time, it is better to remove the wick in the center of the root of the pulse, and also to improve the off-odor removal effect on a low fire, preferably 60 to 70 ℃ temperature fire to use.

Seasonings may be any one selected from ginger, garlic, licorice, pepper, or a mixture of two or more in the same ratio.

In the present invention was carried out in a variety of content to remove the sea eel and fishy smell of eel as described above it was found that can remove the sea eel and fishy smell of eel with the composition and content. Therefore, 20 to 60 parts by weight of eel, 0.8 to 3.0 parts by weight of odor remover, 0.5 to 30 parts by weight of spice in purified water to remove odors such as seaweed and fishy smell of eel before the preparation of the Gangjeong beverage of the present invention. It is good to put and mix.

Second Step: Mix Eel and Herbal Herbs

The eel and the herbal medicines from which the odor is removed in the first step are put in purified water, mixed and heated. It is one of the main ingredients of Gangjeong beverage, and as a functional material, herbal medicines can use Ozawa, Sukjihwang, Cornus, Baekbongryeong, Sanctuary, Broiler, and Jujube of Bokbunja, Schisandra chinensis, Gugija, Sasa and Tosa. In the above, the mistake is known to have a stabilizing effect to promote stamina, promote blood circulation, protect the liver and kidneys can improve the functionality of the Gangjeong beverage of the present invention. In addition, the taste can be used for improving the taste symbol, physiological function.

The herbal medicine as a functional material is applied in various contents with respect to the herbal medicine bar in the present invention, the herbal medicine is 10 to 30 parts by weight of herbal medicines in detail with respect to 100 parts by weight of purified water more preferably 2 to 5 parts by weight, Omija, 1 -5 parts by weight, wolfberry 1-5 parts, casualty 1-5 parts, earthenware 1-5 parts, sucrose sulfur 0.5-6 parts, cornus oil 0.5-6 parts, Baeknyeong 0.5-6 parts, acid pills 1- When using 6 parts by weight, broiler 1-6 parts by weight, jujube 1-6 parts by weight can be obtained a strong drink in accordance with the object of the present invention.

The eel, which is another main ingredient of the Gangjeong beverage of the present invention, may be made into a beverage by adding 20 to 60 parts by weight of eel, which is deodorized based on 100 parts by weight of purified water. In the Gangjeong beverage of the present invention, the jeongjeong drink according to the object of the present invention can be obtained by adding 20 to 60 parts by weight of eel with respect to 100 parts by weight of purified water after applying the eel of various contents.

At this time, the eel can be used as long as it can be used for food, including freshwater eel, conger eel, ink eel, eel, and more preferably, the cheoncheon eel caught in the place where the sea water and river mix Since it is excellent in the present invention, the eel as a raw material of the Gangjeong beverage is good to use a wind eel.

Third Step: Heating, Concentration, and Filtration of Purified Water Containing Eel and Herbal Herbs

Herbal medicine and eel can be added to the purified water and heated and concentrated under normal extraction conditions. As an example of such extraction conditions in the present invention, the mixture is heated for 30 minutes to 1 hour at 1 atm, 90 to 110 ° C., and then concentrated by hot water at 100 to 130 ° C. for 1.5 to 3.5 kg / cm ² for 3 to 8 hours. Can be. After concentration is completed, the mixture is filtered through a filter cloth and separated into a solid and a filtrate.

 Step 4: Add Stabilizer to Filtrate

0.01 to 0.03 parts by weight of the stabilizer relative to 100 parts by weight of purified water is added to the filtrate filtered by the third step to stabilize the filtrate containing eel and herbal medicine.

In the preparation of the Gangjeong beverage of the present invention, even when the eel and the herbal medicines are heated and concentrated, the fine solid may be present in the filtrate. The solid may be precipitated in the beverage later to reduce the visual sensuality of the beverage. Therefore, in the present invention, a stabilizer is used so that the fine solid that may occur after filtration exists in the beverage for a long time and does not precipitate. Stabilizers that can play such a role in the present invention can be used as long as it is allowed as a food additive. As an example of such stabilizers in the present invention, any one selected from carrageenan, cellulose, guar gum, xanthan gum, modified starch, α-starch, or a mixture of two or more thereof in a uniform mixing ratio may be used.

In the present invention, when the stabilizer is used less than 0.01 parts by weight based on 100 parts by weight of purified water, it does not contribute to the stabilization of the filtrate, and when it is used in excess of 0.03 parts by weight, there is no increase in effect on the stabilization of the filtrate. The contained filtrate may contain 0.01 to 0.03 parts by weight of a stabilizer based on 100 parts by weight of purified water for stabilization.

Meanwhile, before adding the stabilizer, food additives suitable for the taste of Gangjeong beverage consumers can be selected and added. As an example of such a food additive, any one or more selected from juices, citric acid, malic acid, lactic acid, sugars, and vitamins may be added. In the above, the fruit juice can be used as long as it does not impair the flavor and functionality of eel and herbal medicine, which are the main ingredients of Gangjeong beverage. Apple, pear, grape, orange, strawberry, etc. can be used as an example of such raw fruit. Can be. On the other hand, sugars and vitamins can be used as long as it can be commonly used in food additives, these are not essential components of the present invention will not be described in detail below.

Step 5: Sterilize and Fill the Filtrate

Filtrates containing eel and herbal medicine with stabilizer added can be sterilized and filled to obtain a strong drink. At this time, sterilization and filling can be carried out by a conventional method in the art. For example, the filtrate containing the eel and the herbal medicine is sterilized for 30 minutes to 2 hours at a temperature of 95 to 120 ℃ more preferably than 95 ℃ or more, and the filtrate is filled and cooled in a previously sterilized container. You can get Gangjeong beverages based on eel and herbal medicine.

In the above, any container can be used as long as it can be used as a beverage container. As an example of such a beverage container, a glass bottle, a plastic container, a retort pouch packaging material, a paper container coated with a resin (polyethylene resin, polypropylene resin) or the like on the inner surface may be used. In addition, the cooling may be performed using a cooling water or using a cooling apparatus including a refrigerator.

On the other hand, the present invention includes a gangjeong drink based on the eel and herbal medicine that can be produced by the above-mentioned method.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and are not intended to limit the scope of the present invention thereto.

<Example 1>

Gangjeong drink containing eel and herbal medicine was prepared by the process as shown in FIG.

First, Pungcheon eel obtained from Gochang area in Jeonbuk was cut into 2 ~ 3 parts, and then the indelible parts such as fins, guts, blood and bones of eel were removed.

20 parts by weight of the eel, from which the above-mentioned irreversible portion was removed, 1.0 parts by weight of odor remover, and 5 parts by weight of seasonings were added to purified water and mixed to remove odor of the eel. At this time, the deodorant was used to remove the wick in the center of the root and roasted munmundong for 5 to 10 minutes at 70 ~ 80 ℃, seasoning was used for ginger.

To 20 parts by weight of purified water, 20 parts by weight of eel from which the odor was removed and 12 parts by weight of herbal medicine were added to the purified water and mixed. At this time, herbal medicines are 2 parts by weight of bokbunja, Schisandra chinensis, 1 part by weight, 1 part by weight of gojijaja, 1 part by weight of casualties, 1 part by weight of earthenware, 1 part by weight of sucrose sulfur, 1 part by weight of cornus oil, 1 part by weight of Baekbongryeong, 1 part by weight of mountain medicine, 1 part by weight of broiler, 1 part by weight of jujube was used.

Purified water containing eel and herbal medicines was heated at 1 atm, 100 ° C for 1 hour, and then concentrated by bathing at 120 ° C at a pressure of 2.5kg / cm ² for 5 hours, and then filtered through a 50 mesh filter cloth. The filtrate was separated.

To the separated filtrate, 0.02 parts by weight of xanthan gum was added as a stabilizer to stabilize the filtrate containing eel and herbal medicine. Then, the stabilized filtrate is sterilized for about 30 minutes in a storage tank controlled at 110 ° C, hot filled into the retort pouch packaging material, and then cooled in 15 ° C cooling water to prepare eel and herbal medicine as main ingredients. Gangjeong beverage was prepared.

<Example 2>

40 parts by weight of eel, 3 parts by weight of bokbunja, Schisandra chinensis, 2 parts by weight, wolfberry 2 parts by weight, casualty 2 parts by weight, earthenware 2 parts by weight, koji sulfur (1.5 parts by weight), cornus oil 1.5 parts by weight, Baekbongryeong 1.5 parts by weight, acid extract 1.5 parts by weight , Except that the broiler 1.5 parts by weight, jujube 1.5 parts by weight of herbal medicines 20 parts by weight using the same composition and method as in Example 1 was prepared Kangjeong beverages based on eel and herbal medicines.

<Example 3>

60 parts by weight of eel, 4 parts by weight of bokbunja, Schisandra chinensis, 3.5 parts by weight, wolfberry 3.5 parts by weight, casualty 3.5 parts by weight, earthenware 3.5 parts by weight, sucrose sulfur 2 parts by weight, corn oil 2 parts by weight, Baekbongryeong 2 parts by weight, 2 parts by weight , Except that using 2 parts by weight of broiler, 2 parts by weight of jujube herbal medicine using the same composition and method as in Example 1 was prepared Kangjeong beverages based on eel and herbal medicine.

<Test Example 1>

Functional gangjeong beverages based on eel and herbal medicine prepared in Example 1 were analyzed and the results are shown in Table 1 below.

The composition analysis of Gangjeong Beverage is based on the analysis of total lipids, saturated fatty acids, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, iron, etc. Analyzed.

Table 1. Component Analysis of Functional Beverage Products for Gangjeong

Item Analysis unit Analysis method  Total lipid 0.6 g / 100g  General Ingredients Test of Food Code  Saturated fatty acid 0.3 g / 100g  General Ingredients Test of Food Code  cholesterol Not detected mg / 100  General Ingredients Test of Food Code  salt 54.4 mg / 100  Trace element test method of food industry  Carbohydrate 7.5 g / 100g  calculus  Dietary Fiber 1.2 g / 100g  General Ingredients Test of Food Code  sugars  2.3 g / 100g  General Ingredients Test of Food Code  protein 4.4 g / 100g  General Ingredients Test of Food Code  Vitamin A 13.0 IU / 100g  Vitamin Code of Food Code  Vitamin c Not detected mg / 100g  Vitamin Code of Food Code  calcium 45.1 mg / 100g  Trace element test method of food industry  iron 0.2 mg / 100g  Trace element test method of food industry

<Test Example 2>

The pH of the Gangjung beverage was stored at 30 days (1 month) interval during storage, while storing the functional Gangjeong beverage containing the eel and the herbal medicine prepared in Example 1 for 90 days (3 months) in an incubator at 40 ° C. The results are shown in Table 2 below.

Table 2. Changes in pH (pH) with storage period

Item Early 30 days 60 days 90 days pH 4.51 4.55 4.62 4.63

Since pH is an important factor in storage ability, it has a good effect on storage performance in the acidic side as possible, and after drying the packaging appearance of Gangjeong beverage, it was distributed between 4.51 and 4.63 as a result of checking the pH at an interval of 1 month over the initial pH and 3 months. Indicated. Therefore, if the product is well maintained at low temperature, it is considered that there is no problem with the food at room temperature. Moreover, since the refrigerator is recently equipped, it is considered safer to store it as a refrigerated food.

<Test Example 3>

The functional Gangjeong beverage prepared in Example 1 was stored in an incubator at 40 ° C. for 90 days, and analyzed TBA (Thiobarbituric acid) of Gangjeong beverage at 30 days intervals during storage and the results are shown in Table 3 below.

Table 3. Changes in TBA of Gangjeong Beverages by Storage Period

Item Early 30 days 60 days 90 days TBA 0.217 0.236 0.241 0.233

Kangjung beverage of the present invention is added to the main ingredient of the eel as an animal raw material, so TBA was analyzed as lipid severity during storage of Kangjeong beverage, the standard of lipid rancidity, the analyzed value is determined to be an appropriate level, large depending on the storage period No change was seen. This is considered to be the result of maintaining the anaerobic state in the case of beverage products with lipid acidity such as TBA value, so that TBA value may have a good effect on shelf life of anaerobic beverage products.

<Test Example 4>

The functional steel tablets prepared in Example 1 were stored in an incubator at 40 ° C. for 90 days, and the quality change during storage was examined. At this time, the VBN of Gangjeong beverage is analyzed every 30 days and the results are shown in Table 4 below.

Table 4. VBN Variation of Gangjeong Beverage by Storage Period

Item Early 30 days 60 days 90 days VBN 24.83 24.92 24.90 24.88

The freshness of Gangjeong beverages was analyzed, and the analyzed values were found to be somewhat higher. However, this is considered to be due to high temperature heat treatment for a long time and there is no problem in drinking. In particular, it did not change significantly depending on the storage period, which is thought to have a good effect on the shelf life of the product as the Gangjung beverage is kept anaerobic and air like the TBA.

<Test Example 5>

While storing the functional Gangjeong beverage prepared in Example 1 in an incubator at 40 ℃ for 90 days, the color taste of the Gangjeong beverage was analyzed at 30 days intervals during storage and the results are shown in Table 5 below.

Table 5. Changes in color choices by storage period

Item Early 30 days 60 days 90 days L a b L a b L a b L a b Color 0.72 0.38 0.31 0.81 0.39 0.42 0.82 0.44 0.43 0.81 0.45 0.44

In general, carbohydrates that affect most colors after dark heat treatment for a long time appeared dark color. Therefore, L value (brightness) was low, a value (redness) and b value (yellowness) were high, while L value (brightness) decreased and a value (redness) slightly increased during storage. Showed a trend. This result suggests that browning is increased by oxidation during storage.

However, because all foods are brown during storage, it is not a level of concern, and it must be taken immediately after opening the product.

<Test Example 6>

While storing the functional Gangjeong beverage prepared in Example 1 in an incubator at 40 ° C. for 90 days, the total bacterial count of Gangjeong beverage was analyzed at 30 days intervals during storage and the results are shown in Table 6 below.

Table 6. Changes in Total Bacteria by Storage Period

Item Early 30 days 60 days 90 days Total bacteria Not detected Not detected Not detected Not detected

In general, general bacteria of foods that have been heat-treated at high temperature and high pressure for a long time do not appear to be dead, but may be a problem in storage properties when the filling and packaging materials are contaminated and the sealing is not performed properly. Therefore, special hygiene management is required for thorough hygiene treatment of packaging materials and various containers in the processing process. In this test example, no microorganisms appeared during storage for 3 months, but it is necessary to check the container, packaging materials and sealing for the sealing process.

<Test Example 7>

The sensory test of Gangjeong beverages was carried out at 30 days intervals during storage while storing the functional Gangjeong beverages prepared in Example 1 in an incubator at 40 ° C. for 90 days, and the results are shown in Table 7 below.

Table 7. Changes of Sensory Evaluation According to Storage Period

Item Early 30 days 60 days 90 days Sensory evaluation 3.0 to 3.2 3.1 to 3.2 2.9-3.1 2.9-3.2

The sensory evaluation was analyzed and evaluated by the 5-point scoring method, and only the sensory degree of sensory test was examined on the basis of 5 points (very good), 3 points (usually), and 1 point (very bad). In general, the score was considered to be in good condition, but it was judged that the taste symbol needs to be improved in the future. In addition, the longer the storage period of 3 months showed no difference in sensory results, it was considered appropriate level considering the drinking period of about 1 month.

Experimental Example 8 Clinical Trial of Gangjeong Beverage

In the clinical trials, 20 men before and after 50 years of age were selected for the study, and 40 entrepreneurs were provided for each pill (80ml, 60 pouches) for a month. Clinical trials were conducted on 20 patients). Dosage should be taken 30 minutes after breakfast and dinner. Do not take alcohol, peach or pork, which are generally prohibited foods during the administration.

After 10 days of dosing, 17 out of 20 men responded with "improved or refreshed body condition", and after 30 days of dosing, 19 were "improved or very satisfied with body". The body condition was very good at taking it. Satisfaction with marital life among women also improved by more than 15 out of 20.

Based on the above results, the Gangjeong beverage of the present invention can give satisfaction to the life of the couple not only for men but also for women, and can be used as functional foods such as skin care and incontinence improvement.

Test Example 9 Animal Experiment

In order to evaluate the effects on swimming endurance, sperm production capacity and sex hormone, etc. in experimental animals using rats, the Gangjeong beverage of the present invention prepared in Example 1 was used.

The experimental diet was based on the solid diet for rats satisfying AIN-diet.

The experimental group was divided into Gangjeong beverage drinking group (group B 1ml, group D 2ml) and diet group (group A 5%, group C 10%). Gangjeong beverage drinking group B group 1ml, D group 2ml oral tube feeding (oral tube feeding) daily, Gangjeong beverage group A and C group in the basic diet Gangjeong beverage 5%, 10% weight ratio (w / w) The pellet diet prepared by adding was ingested. The control group was fed rat chow.

Rats were 3 weeks old male Sprague Dawley rats and BALB / c mice, purchased domestically and adapted for 7 days in an animal laboratory, and 20 rats were placed per experimental group for 7 weeks.

Representative male hormones synthesized mainly in the epilepsy cells of testes, testosterone concentrations in males stimulate the development of reproductive organs, induction of sexual behavior, and spermatogenesis later in group B and D of rats In the group, 2.40ng / ml and 2.76ng / ml, respectively, were superior to 1.63ng / ml of the control group.

Sperm motility was 70.5% and 72.0% in group A and C, respectively, which were ingested by adding Gangjeong beverage to the basic diet, higher than 62.5% in the control group. The group A and C ingested were 370 million and 386 million, respectively, which were 15-20% higher than the control group's 330 million.

Swimming endurance, which is used as a measure of stamina, which is the physical strength of the body, ranged from 84.3 to 89 points in all treatment groups ingesting Gangjung beverages, which was 15% and 21% higher than 73.3 points in the control group.

In the above results, the treatment group fed the Gangjeong beverage to the experimental animals showed better results in serum testosterone concentration, sperm vitality, sperm concentration, sperm cell incidence, and endurance endurance compared to the control group fed the normal diet. Diet group C with beverages added to the basic diet was shown to be superior in sperm parameters and swimming endurance.

As shown in the results of the test example, Gangjeong beverages containing the eel and the herbal material of the present invention have a long distribution period, which is stable in distribution and good in functionality, and is a sex hormone of serum testosterone concentration, sperm vitality, sperm concentration, and sperm production ability. It has excellent health functions such as back, which can contribute to national health.

In addition, as the demand for eel and oriental medicine is increased due to the Gangjeong beverage of the present invention, local residents, such as farmers who grow eel and producers of herbal medicines, can increase their incomes and develop economically. It can contribute to this local economy.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

Claims (7)

(1) 20 to 60 parts by weight of eel with respect to 100 parts by weight of purified water, 0.8 to 3.0 parts by weight of removed wicks or seaweeds removed with odor remover, or marinated ganmun dong, any one selected from ginger, garlic, licorice and sancho 0.5-30 parts by weight of the above mixture is added to purified water and mixed to remove the odor of the eel; (2) 20 to 60 parts by weight of eel removed from the previous offense with respect to 100 parts by weight of purified water; Adding 30 parts by weight to purified water, (3) heating, concentrating and filtration of purified water containing eel and herbal medicine; (4) 0.01 to 0.03 parts by weight of any one selected from carrageenan, cellulose, guar gum, xanthan gum, modified starch, α-starch or a mixture of two or more as a stabilizer based on 100 parts by weight of purified water to the filtered filtrate Stabilizing the filtrate containing herbal medicines, (5) sterilizing and filling the stabilized filtrate, the method of producing a jeongjeongbyeon drink with the eel and herbal herbal medicine as a main material. delete delete delete delete The eel according to claim 1, wherein the eel is heated by heating at 90 to 110 ° C. for 30 minutes to 1 hour and then hot water at 100 to 130 ° C. at a pressure of 1.5 to 3.5 kg / cm ² for 3 to 8 hours. Method for producing Gangjeong beverages, mainly herbal medicines. Kangjeong beverages containing eel and herbal medicine prepared by the method of claim 1 as main ingredients.

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