MANUFACTURING METHOD OF FUNCTIONAL GELATIN JEONYAK USING DONKEY SKIN EXTRACT AND DONKEY BONE EXTRACT
The present invention relates to a method for producing Jeonyak using a donkey skin extract and a donkey bone extract of which antioxidant functions are proven. More specifically, the present invention provides a method for producing functional Jeonyak, comprising the steps of obtaining gelatin extr...
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| creator | PAK, JAE IN KIM, DONG WOOK JANG, AE RA SHIN, JONG SEO |
| description | The present invention relates to a method for producing Jeonyak using a donkey skin extract and a donkey bone extract of which antioxidant functions are proven. More specifically, the present invention provides a method for producing functional Jeonyak, comprising the steps of obtaining gelatin extracts from donkey skins and donkey bones, respectively; mixing the obtained extracts, and adding a jujube paste, gelatin, cinnamon powder, ginger powder, and black pepper thereto, followed by heating at 50-60°C for 1-2 hours; and pouring the mixture in a mold frame, followed by solidification at 4°C. The Jeonyak produced by the method of the present invention has excellent antioxidant activity, retains neuroprotective activity, does not induce cytotoxicity, and has an excellent flavor, so that Jeonyak with improved health enhancement functionality can be obtained, thereby satisfying desires of modern consumers that value health. |
| format | Patent |
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More specifically, the present invention provides a method for producing functional Jeonyak, comprising the steps of obtaining gelatin extracts from donkey skins and donkey bones, respectively; mixing the obtained extracts, and adding a jujube paste, gelatin, cinnamon powder, ginger powder, and black pepper thereto, followed by heating at 50-60°C for 1-2 hours; and pouring the mixture in a mold frame, followed by solidification at 4°C. 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More specifically, the present invention provides a method for producing functional Jeonyak, comprising the steps of obtaining gelatin extracts from donkey skins and donkey bones, respectively; mixing the obtained extracts, and adding a jujube paste, gelatin, cinnamon powder, ginger powder, and black pepper thereto, followed by heating at 50-60°C for 1-2 hours; and pouring the mixture in a mold frame, followed by solidification at 4°C. The Jeonyak produced by the method of the present invention has excellent antioxidant activity, retains neuroprotective activity, does not induce cytotoxicity, and has an excellent flavor, so that Jeonyak with improved health enhancement functionality can be obtained, thereby satisfying desires of modern consumers that value health.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MANUFACTURING METHOD OF FUNCTIONAL GELATIN JEONYAK USING DONKEY SKIN EXTRACT AND DONKEY BONE EXTRACT |
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