KR100741948B1 - Producing method of water boiled with cattle bone - Google Patents
Producing method of water boiled with cattle bone Download PDFInfo
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- KR100741948B1 KR100741948B1 KR1020060016196A KR20060016196A KR100741948B1 KR 100741948 B1 KR100741948 B1 KR 100741948B1 KR 1020060016196 A KR1020060016196 A KR 1020060016196A KR 20060016196 A KR20060016196 A KR 20060016196A KR 100741948 B1 KR100741948 B1 KR 100741948B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
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Abstract
Description
도 1은 본 발명의 실시예에 따른 육수제조방법을 이용하여 사골육수를 제조하는 공정을 도시한 흐름도이다.1 is a flow chart illustrating a process for producing bone bone broth using the broth production method according to an embodiment of the present invention.
본 발명은 사골육수를 제조하는 방법에 관한 것으로서, 보다 상세하게는 게르마늄을 함유하는 약수를 이용하여 소뼈, 사골 등의 육수 재료를 장시간 가열하여 각종 영양성분을 우려내는 사골육수를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing bone bone broth, and more particularly, to a method for producing bone bone broth in which various nutritional ingredients are concerned by heating a broth material such as beef bone, bone bone for a long time using a mineral water containing germanium. will be.
사골, 소뼈 등의 뼈를 정육과 함께 물에 넣고 가열하면 사골육수를 얻을 수 있으며, 이 육수에는 칼슘, 칼륨, 콜라겐, 콘드라이친 등의 영양성분이 함유되어 있다.Bone bones, beef bones, bones, etc., together with the meat in the water can be obtained bone bone broth, which contains nutrients such as calcium, potassium, collagen, Kondrachin.
이러한 사골육수는 맛과 영양이 풍부하기 때문에 오래전부터 곰탕, 설렁탕, 도가니탕 등을 만드는데 사용되어 왔으며, 최근에는 떡국, 만두국의 국물로도 사용하고 밥을 지을 때나 김치, 된장찌개 등을 끓일 때도 사용되고 있다.This bone marrow broth has been used for making Gomtang, Seolleongtang, and Doganitang since it has a rich taste and nutrition.It has recently been used as a soup of rice cake soup, dumpling soup, and also when cooking rice, kimchi, and miso soup. .
종래의 소뼈를 사용하여 육수를 제조하는 방법을 설명하면 다음과 같다. Referring to the method of producing a broth using a conventional bovine bone as follows.
먼저 사골, 잡뼈 등의 소뼈와 양지, 소머리고기 등의 소의 정육을 깨끗이 씻어 이물질을 제거한다. 다음에 소뼈와 소의 정육을 물에 침지하여 소뼈와 소의 정육에 있는 피를 자연제거한다. First, clean the beef bones such as bones, scavengers, and lean meats and cattle heads to remove foreign substances. Next, the bones and the meat of the cow are immersed in water to naturally remove the blood from the bone and the meat of the cow.
다음에 피가 자연 제거된 소뼈와 소의 정육을 가마솥에 물과 함께 넣어 소뼈와 소의 정육에 남아 있는 피를 가열 제거시킨다. 여기서 피의 가열제거시간은 자연제거시간에 따라 달라진다. 즉, 피의 자연제거시간이 길면 피의 가열제거 시간이 짧아지고 피의 자연제거시간이 짧으면 피의 가열제거시간이 길어진다. 그리고 피를 가열 제거하는 동안 소뼈와 소의 정육에 있는 영양성분이 우러나게 된다. 이후 가마솥에 있는 핏물을 버리고 새 물을 붓고 끓인다. 물이 끓으면 피가 제거된 소의 정육과 소뼈를 한꺼번에 가마솥에 투입하고 계속하여 가열하여 소뼈와 정육에 있는 영양성분이 우러나 육수가 만들어진다. 여기서 가마솥에 투입된 소의 정육이 익으면 건져내어 적당한 크기로 절단한다. 절단된 정육을 육수에 넣어 소뼈 육수를 제조한다. Next, the boiled beef and boiled meat is naturally removed from the cauldron with water, and the blood remaining in the boiled meat and beef is removed. The heat removal time of the blood here depends on the natural removal time. In other words, if the natural removal time of the blood is long, the heat removal time of the blood is short, and if the natural removal time of the blood is short, the heat removal time of the blood is long. And while the blood is heated and removed, the nutrients in the bones and the meat of the cows grow. Then discard the blood in the cauldron, pour fresh water and boil. When the water boils, the meat and beef bones of the removed blood are added to the cauldron at once, and then heated to produce the broth. Here, when the beef meat in the cauldron is cooked, it is taken out and cut into appropriate sizes. The cut meat is added to the broth to prepare the beef bone broth.
이와 같은 종래의 소뼈 육수를 제조하는 방법에 따르면 가마솥에 장시간 가열하는 과정에서 영양성분을 함유한 육수가 수증기로 대기중에 증발하게 되므로 영양성분, 향미 및 육수의 손실이 많은 문제점이 있다.According to the conventional method for preparing a beef bone broth, the broth containing nutrients evaporates into the air with water vapor in the process of heating the cauldron for a long time, so there are many problems of loss of nutrients, flavor and broth.
한편, 등록특허 제0508203호 "곰탕 및 그의 제조방법" 발명은 우두와 사골을 주재료로 하고, 우설, 우족, 꼬리 기타 정육 등을 혼합하여 가압 된 상태에서 적어도 110℃이상의 온도에서 우려내는 곰탕 및 그의 제조 방법이 소개되어 있다. 그러나 가압 된 상태에서 우려내는 곰탕은 비교적 단시간 가열하여 육수를 얻게 되므로 소뼈의 영양성분이 충분히 우러나지 못하는 문제점이 있다.On the other hand, Patent No. 00508203 "Bamtang and its manufacturing method" The invention is made of cow head and bone bone as a main material, mixed with beef tongue, beef leg, tail and other meat, etc. in a pressurized state at a temperature of at least 110 ℃ or more The manufacturing method is introduced. However, gomtang boiled in a pressurized state is a relatively short time to obtain a broth because there is a problem that the nutrition of the bone is not enough.
일반적으로 소뼈를 이용하여 육수를 제조할때는 수돗물이 사용되고 있어 소뼈에 의한 영양성분만이 육수에 포함된다는 문제점이 있다.In general, when the beef bones are used to prepare the broth, tap water is used, and there is a problem that only the nutrients caused by the bovine bone are included in the broth.
본 발명은 전술한 문제점을 해결하기 위한 것으로, 육수 재료를 장시간 가열하여 소뼈의 영양성분이 충분히 우러나도록 함과 동시에 장시간 가열함에도 불구하고 육수의 손실을 줄여 영양성분 및 향미가 풍부한 다량의 사골 육수를 제공하는 것을 그 목적으로 한다.The present invention is to solve the above-described problems, by heating the broth material for a long time to ensure that the nutritional ingredients of the beef bone is sufficient and at the same time to reduce the loss of broth despite long-term heating a large amount of bone mineral broth rich in nutrients and flavor Its purpose is to provide.
또한 본 발명은 일반 수돗물이 아닌 게르마늄이 함유된 약수를 사용하여 육수를 제조하므로 소뼈 등의 육수 재료에 의한 영양성분 뿐만 아니라 약수에 함유된 풍부한 미네랄이 포함된 육수를 제공하는 것을 그 목적으로 한다.In addition, the present invention is to prepare a broth using a mineral water containing germanium rather than the general tap water, and its object is to provide a broth containing abundant minerals contained in the mineral water as well as nutritional ingredients of the broth material such as beef bone.
본 발명에 따른 사골 육수는, 사골, 도가니뼈, 우족, 반골, 잡뼈를 포함하여 이루어진 정육의 육수 재료들을 10~25㎝ 길이의 크기로 절단 손질하고 상온의 물에 20~30 시간 침지한 후 세척하여 불순물을 제거하는 제1공정; 상기 제1공정을 거친 육수 재료에 잠길 정도의 물을 넣고 40~50분 가열한 후 물을 제거하고 남은 육수 재료를 세척하여 불순물을 제거하는 제2공정; 상기 제2공정을 거친 육수 재료를 솥뚜껑에 냉각수단이 구비된 솥에 담고 육수 재료 중량의 2.4 내지 3 배의 물을 가하여 120~130℃의 온도에서 12~14시간 가열하되 증발하는 육수의 수증기를 냉각시켜 증발되지않고 다시 육수에 포함되도록 하여 다량의 육수를 추출하는 제3공정; 상기 제3공정에 의해 1차로 육수를 추출하고 남은 육수 재료 가운데 가식 부분을 분리해낸 후 나머지 육수 재료에 육수 재료 중량의 2.4 내지 3 배의 물을 가하여 120~130℃의 온도에서 12~14시간 가열하되 증발하는 육수의 수증기를 냉각시켜 다량의 육수를 재추출하는 제4공정을 포함하여 이루어지는 것을 특징으로 한다.The bone bone broth according to the present invention is cut and trimmed to a size of 10-25 cm long meat broth material, including bone bone, crucible bone, right foot, half bone, and variegated bone, and washed after immersing in water at room temperature for 20-30 hours. A first step of removing impurities; A second step of removing water by putting water enough to be immersed in the broth material passed through the first step, heating for 40 to 50 minutes, and then washing the remaining broth material; Put the broth material passed through the second process in a pot equipped with a cooling means in the pot lid, add 2.4 to 3 times the weight of the broth material and heat it for 12 to 14 hours at a temperature of 120 to 130 ° C. A third step of extracting a large amount of broth to allow the broth to be contained in the broth again without being evaporated by cooling; After extracting the broth from the first step by the third step, the decorative part is separated from the remaining broth material, and then the remaining broth is added with 2.4 to 3 times the weight of the broth material and heated at a temperature of 120 to 130 ° C. for 12 to 14 hours. It is characterized in that it comprises a fourth step of re-extracting a large amount of broth by cooling the vapor of the broth to evaporate.
바람직하게는, 본 발명의 제조방법 중 상기 육수를 추출하는 제3공정 및 제4공정에서 육수 재료에 부가하는 물은 게르마늄이 함유된 약수인 것을 특징으로 한다. Preferably, the water added to the broth material in the third step and the fourth step of extracting the broth in the manufacturing method of the present invention is characterized in that the water containing germanium.
도 1은 본 발명에 의한 사골육수 제조공정을 나타낸 순서도이다.1 is a flow chart showing a bone bone broth production process according to the present invention.
이하, 본 발명의 육수 및 그 제조방법을 성분 및 단계를 중심으로 보다 상세하게 설명한다.Hereinafter, the broth and the manufacturing method of the present invention will be described in more detail with reference to the components and steps.
제 1공정으로서 사골, 도가니뼈, 우족, 반골, 잡뼈를 포함하여 이루어진 정육의 육수 재료들을 10~25㎝ 길이로 절단하여 뼈의 영양성분이 우러나는데 용이하게 손질한다. 손질된 육수 재료는 상온의 물에 20~30 시간 침지하여 뼈에 함유된 핏물을 우려낸다. 이때 물 100 중량부를 기준으로 침지하는 육수 재료는 20 내지 30 중량부 가 바람직하다. 물의 양이 너무 많으면 물의 사용량이 너무 많아 비경제적이며 물의 양이 너무 적어도 핏물의 제거가 충분하지 않다. As the first step, meat stocks made of meat, including bones, crucibles, right foot, bones, and variegated bones, are cut to a length of 10-25 cm to easily trim the nutritional content of bones. The trimmed broth material is immersed in water at room temperature for 20-30 hours to bleed the blood in the bones. At this time, the broth material immersed based on 100 parts by weight of water is preferably 20 to 30 parts by weight. If the amount of water is too high, the amount of water used is too economical, and the amount of water is too at least not enough to remove blood.
제 2공정은 상기 제1공정을 거친 육수 재료에 잠길 정도의 물을 넣고 40~50분 가열한 후 물을 제거하고 남은 육수 재료를 세척하여 불순물을 제거하는데 이때 정육내부에 포함된 핏물을 제거할 수 있다.The second step is to put the water enough to immerse in the broth material passed through the first step, heated for 40 to 50 minutes, then remove the water and wash the remaining broth material to remove impurities in this process to remove the blood contained in the meat Can be.
제 3공정은 상기 제2공정을 거친 육수 재료를 솥에 넣어 가열하게 된다.In the third step, the broth material passed through the second step is put into a pot and heated.
본 발명에 의한 육수를 제조하기 위해서 솥뚜껑에 냉각수단이 구비된 솥을 사용하여 육수를 우려낸다. 솥뚜껑의 냉각수단은 솥을 지속적으로 가열함에도 불구하고 솥뚜껑이 차가운 온도를 유지할 수 있도록 냉각수단이 구비된다. 솥에 육수 재료를 담고 육수 재료 중량의 2.4 내지 3 배의 약수를 가하여 120~130℃의 온도에서 12~14시간 가열한다. 이때 증발하는 육수의 수증기는 상기 솥뚜껑의 냉각수단에 의해 냉각된 솥뚜껑에 열을 빼앗겨 다시 액화되어 육수에 포함되므로 솥 외부로 증발되는 물의 량이 거의 없어 다량의 육수를 추출하게 된다.In order to produce the broth according to the present invention, the broth is brewed using a pot provided with a cooling means on the pot lid. The cooling means of the pot lid is provided with cooling means so that the pot lid can maintain a cold temperature despite the continuous heating of the pot. Put the broth material in the pot, add 2.4 to 3 times the amount of broth to the broth and heat it for 12 to 14 hours at a temperature of 120 to 130 ° C. At this time, the water vapor of the evaporated broth is deprived of heat in the pot lid cooled by the cooling means of the pot lid and is liquefied again and is included in the broth.
제 4공정은 상기 제3공정에 의해 1차로 육수를 추출하고 남은 육수 재료 가운데 가식 부분을 분리해낸다. 정육은 너무 장시간 가열하게 되면 뻣뻣해 질뿐만 아니라 미감도 저하되므로 1차 추출 이후 건져낸다. 정육을 제외한 육수 재료에 육수 재료 중량의 2.4 내지 3 배의 약수를 다시 가하여 120~130℃의 온도에서 12~14시간 가열하되 제3공정과 마찬가지로 차가운 솥뚜껑이 증발하는 육수의 수증기를 냉각시켜 다시 육수에 포함되게 하므로 다량의 육수를 재추출할 수 있다.In the fourth step, the broth is first extracted by the third step, and the decorative part is separated from the remaining broth material. If meat is heated for too long, it will not only be stiff, but also aesthetically deteriorated. Add 2.4 to 3 times the amount of broth to the broth except the meat, and heat it for 12 to 14 hours at a temperature of 120 ~ 130 ℃. Like the third process, cool the steam of the broth where the cold pot lid evaporates, and then return the broth. It can be re-extracted in large quantities of broth.
본 발명의 제조방법에 의한 사골육수는 게르마늄이 함유된 약수를 사용하여 제조된 것을 특징으로 한다. 상기 약수는 경기도 양평군 강하면 전수리의 800m 암반에서 솟아오르는 27℃ 광천수이다. 상기 약수를 한국자원연구소에 성분 분석을 의뢰하였으며 그 결과 다음의 성분 분석 성적서를 얻을 수 있었다. Beef bone broth according to the production method of the present invention is characterized in that it is prepared using a germanium-containing weak water. The spring water is 27 ℃ mineral water rising from the 800m rock of Jeonsuri if the Yangpyeong-gun, Gyeonggi-do. The distillation was requested by the Korea Institute of Resources for component analysis. As a result, the following component analysis report was obtained.
<표1. 약수의 성분분석표>Table 1. Table of Component Analysis>
본 발명에 사용되는 약수에 포함된 게르마늄은 함량은 타지역에서 얻을 수 있는 약수에 비해 상당히 높은 것으로 1996년 5월에 창간된 '게르마늄' 잡지에 실린 한국자원연구소의 분석결과표를 통해 확인할 수 있다. The content of germanium in the spring water used in the present invention is considerably higher than the spring water available in other regions, and can be confirmed through an analysis result table of the Korea Institute of Resource Research published in the Germanium magazine published in May 1996.
<표2. 게르마늄 함유량 비교표><Table 2. Germanium Content Comparison Table>
다량의 게르마늄이 함유된 약수를 이용하여 사골 육수를 제조하므로 사골의 영양성분뿐만 아니라 약수의 영양성분도 섭취할 수 있다.Since bone marrow is prepared using a large amount of germanium containing mineral water, it is possible to consume not only the nutritional component of the bone bone but also the nutritional component of the mineral water.
많은 실험과 임상의 공통된 게르마늄의 효능은 다음과 같다. The efficacy of common germanium in many experiments and trials is as follows.
① 인체에 산소를 보충하여 항산화 작용을 하며 체질의 산성화를 막고 세포의 노화를 방지한다. ① supplements the body with oxygen to act as an antioxidant to prevent acidification of the constitution and prevent the aging of cells.
② 면역 기능이 활성화되어 암·성인병의 발생과 전이를 사전에 자연적으로 억제한다. ② immune function is activated to inhibit the occurrence and metastasis of cancer and adult diseases in advance.
③ 콜레스테롤, 지질, 혈전 등 혈관 내 노폐물과 결합·제거하여 혈액을 정화시키고, 혈행을 개선하여 혈압을 조절하며, 수은·카드늄·납 등 각종 중금속과 결합하여 체외로 배출한다. 그러므로 다이옥신 등 환경 호르몬의 영향을 줄여줄 가능성이 크다. ③ Cleanse blood by binding and removing waste products in blood vessels such as cholesterol, lipids, and thrombus, improve blood circulation, regulate blood pressure, and combine with various heavy metals such as mercury, cadmium, and lead and discharge them outside the body. Therefore, it is likely to reduce the effects of environmental hormones such as dioxins.
④ 항바이러스작용과 진통작용이 우수하다. 그리고 칼슘과 아연 등 미네랄의 흡수를 촉진하여 골다공증도 개선한다. ④ antiviral and analgesic is excellent. It also improves osteoporosis by promoting absorption of minerals such as calcium and zinc.
⑤ 단백당화반응 저해작용이 있어 아밀로이드의 침투 및 축적을 막아주므로 노인성치매·알츠하이머병과 검버섯을 예방한다. ⑤ inhibits amyloid invasion and accumulation of protein glycosylation reaction, thereby preventing senile dementia, Alzheimer's disease and blotch.
⑥ 면역력 활성과 자연치유력을 복원시키는 약리작용에 착안하여 AIDS의 예방과 치료에도 응용하고 있다. ⑥ It is applied to the prevention and treatment of AIDS by focusing on the pharmacological action of restoring the immune activity and natural healing.
⑦부족해진 산소를 보충해주어 자연치유력을 높여주어 평소의 건강을 지켜준다.(항상성유지) ⑦ It supplements the insufficient oxygen to increase the natural healing power and keeps the usual health.
이러한 게르마늄의 효능과 관련하여 많은 연구논문과 신문기사가 있으며 소개하면 다음과 같다.There are many research papers and newspaper articles related to the efficacy of germanium.
유기게르마늄은 복용 후 인체 내에서 각종 임무를 마친 후 약 20-30시간 안에 인체 내에 있는 암 세포, 독소, 오염물질, 중금속 등을 축적되는 것 없이 소변을 통해 인체에서 완전히 빠져나가므로 전혀 독성이 남지 않아 매우 안전하다(Asai Germanium Research Institute, Tokyo, Japan.); 동물실험 28일과 6개월 1mg/kg/Day 투여하며 정밀 관찰 결과 6개월 마지막에 수놈에게서 아주 약간의 무게 가 줄어든 것 외에는 어떤 특별한 독성이나 중독 현상이 없었으며 동작이나 행동에도 이상이 발견되지 않았다. 뿐만 아니라 게르마늄은 복용하는 대로 소변을 따라 배출되기 때문에 6개월 후의 검사에서 어느 기관에서도 축적이나 중독 증상이 없었다(Journal de Toxicologie Clinique et Experimental Dec. 11, 1991 (7-8) 421-36-); 게르마늄(Ge-132)의 상해(부상)를 입은 세포들에 대한 효과의 동물실험 연구에서 게르마늄(Ge-132)을 투여한 동물들의 세포들의 부상에 대한 예방과 스스로 치료되는 것을 발견하였다. 이 모든 효과들은 게르마늄(Ge-132)의 역할과 관련이 있다. 이러한 결과들은 게르마늄(Ge-132)이 세포들의 원활한 신진대사를 촉진하여 그것이 부상으로부터 보호되고 있는 것으로 보여 진다(Yao Hsueh Pao Acta Pharmaceutica Sinica, 1992, 27(7): 481-5);이 이외의 문헌으로 Use of Organic Germanium in Chronic Epstein-Barr Virus Syndrome,' Journal of Orthomolecular Medicine, 1989; Department of Biological Sciences, Oakland University,Rochester, MI, Experimental Eye Research, August 1995.;Journal of Veterinary Medical Science, 1993 Oct., 55(5): 795-9.; International Archives of Allergy 63(1980): 338-339; Mutation Research 125 (1984): 145-151; Asai Germanium Research Institute, Tokyo, Japan. 등이 있다.Organic germanium is completely toxic because it completely escapes from the body through urine without accumulating cancer cells, toxins, contaminants, and heavy metals in the body within about 20-30 hours after completing various tasks in the human body after taking it. Very safe (Asai Germanium Research Institute, Tokyo, Japan); On the 28th and 6th month of the animal experiment, 1mg / kg / Day was administered and there was no specific toxicity or poisoning phenomenon except for the slight loss of weight at the end of 6 months. In addition, since germanium is excreted along the urine as taken, there was no evidence of accumulation or intoxication in any of the organs after six months (Journal de Toxicologie Clinique et Experimental Dec. 11, 1991 (7-8) 421-36-); Animal studies of the effects of germanium (Ge-132) on injured (injury) cells have found that the prevention and repair of cells in the cells of germanium (Ge-132) -treated animals are self-healing. All these effects are related to the role of germanium (Ge-132). These results show that germanium (Ge-132) promotes the smooth metabolism of cells and is protected from injury (Yao Hsueh Pao Acta Pharmaceutica Sinica, 1992, 27 (7): 481-5); Use of Organic Germanium in Chronic Epstein-Barr Virus Syndrome, 'Journal of Orthomolecular Medicine, 1989; Department of Biological Sciences, Oakland University, Rochester, MI, Experimental Eye Research, August 1995 .; Journal of Veterinary Medical Science, 1993 Oct., 55 (5): 795-9 .; International Archives of Allergy 63 (1980): 338-339; Mutation Research 125 (1984): 145-151; Asai Germanium Research Institute, Tokyo, Japan. Etc.
실시예Example 1 One
물100 중량부에 육수 재료 30 중량부를 첨가하고 24시간 침지하였다. 이후 육수 재료만 건져내어 세척하였다. 이후 솥에 육수 재료와 물을 넣고 50분 가열하 여 핏물 등의 불순물을 빼내고 육수 재료를 건져내어 다시 물에 세척하였다. 이후 솥뚜껑에 냉각수단이 구비된 솥에 육수 재료 100㎏를 넣고 게르마늄이 함유된 약수 240㎏을 붓고 120℃에서 12시간 가열하였다. 정육은 뼈에서 분리해 내었다. 1차로 육수를 추출해낸 다음 남은 육수 재료에 육수 재료 : 약수가 1: 2.4 중량비가 되도록 약수를 첨가하여 120℃에서 12시간 가열하여 2차로 육수를 추출하였다. 30 parts by weight of the broth material was added to 100 parts by weight of water and soaked for 24 hours. After that, only the broth was removed and washed. After putting the broth and water in a pot and heating for 50 minutes to remove impurities such as blood, the broth was removed and washed again with water. After putting 100kg of broth material into a pot equipped with a cooling means on the pot lid, poured 240kg of germanium-containing water and heated at 120 ° C for 12 hours. The meat was separated from the bones. After extracting the broth first, the broth was added to the remaining broth material, followed by adding the broth so that the ratio of the broth was 1: 2.4 by weight.
위 실시예를 통해 얻은 사골 육수는 1회 추출량이 200㎏정도였다. 1인분으로 제공되는 사골 육수가 보통 400g이므로 500인분의 사골 육수를 얻을 수 있었다. 최초 부가된 약수가 240㎏으로 증발된 물의 량은 40㎏에 지나지 않았다.The bone marrow broth obtained through the above example was once extracted 200kg. Beef bone broth provided in one serving is usually 400g, so 500 servings of bone bone stock could be obtained. The amount of water evaporated to 240 kg of the initially added fresh water was only 40 kg.
본 발명에 의해 추출된 사골 육수의 성분 분석을 주식회사 대한식품연구소에 의뢰하여 다음 결과를 얻었다.Component analysis of the bone bone broth extracted by the present invention was commissioned by the Korea Food Research Institute Co., Ltd. to obtain the following results.
<표3. 사골 육수의 성분분석표><Table 3. Component Analysis Table of Beef Bone Broth>
위의 성분분석이외에도 한국식품연구소에 의뢰한 결과 칼슘과 철의 함량을 시험한 결과, 칼슘은 2.50 mg/100g 그리고 철은 0.14 mg/100g이 함유되었음을 확인할 수 있었다.In addition to the above component analysis, the results were commissioned by the Korea Food Research Institute as a result of testing the calcium and iron content, it was confirmed that the calcium contained 2.50 mg / 100g and iron contained 0.14 mg / 100g.
실험예Experimental Example ; 관능시험; Sensory test
일반 수돗물을 사용하여 추출한 사골 육수와 본 발명에 따른 게르마늄이 함 유된 약수를 사용하여 추출한 사골 육수를 성인 50명을 패널로 하는 관능시험에 적용하고, 진한 정도 및 기호도를 5점 평가법으로 하여 나온 결과를 평균하여 하기 표4에 나타내었다.The bone marrow broth extracted using normal tap water and the bone marrow broth extracted using the germanium-containing mineral water according to the present invention were applied to a panel sensory test of 50 adults, and the results obtained from the five-point evaluation method of the degree of intensity and preference. The average is shown in Table 4 below.
<표4. 관능시험 결과><Table 4. Sensory Test Results>
진한 정도를 평가한 관능시험에서 본 발명에 따른 실시예에 의한 사골 육수는 수돗물을 이용한 비교예에 비해 상당히 높게 나타났으며, 미감도 본 발명에 따른 사골 육수가 비교예에 비해 우수한 것으로 나타났다.The bone marrow broth according to the embodiment according to the present invention was significantly higher than the comparative example using the tap water in the sensory test evaluating the degree of thickening, and the bone marrow broth according to the present invention was also superior to the comparative example.
본 발명에 의한 사골 육수는 장시간 가열에 의해 증발하는 육수 수증기를 냉각시켜 육수의 손실을 막음으로써 1회 추출시 다량의 사골 육수를 얻을 수 있는 이점이 있다.The bone bone broth according to the present invention has an advantage of obtaining a large amount of bone bone broth during one extraction by cooling the broth vapor evaporated by heating for a long time to prevent loss of the broth.
그리고 솥두껑에 있는 냉각수단에 의해 수증기가 다시 냉각되므로 사골육수의 영양성분과 향미가 가열중에 수증기와 함께 공기중으로 날아가는 것을 막아 향미가 우수한 사골 육수를 얻을 수 있다.And since the water vapor is cooled again by the cooling means in the pot lid prevents the nutrients and flavor of the bone bone broth from being blown into the air with water vapor during heating to obtain the bone bone broth with excellent flavor.
또한 본 발명에 의한 사골 육수는 게르마늄이 함유된 약수를 사용하여 육수를 우려내므로 영양성분이 강화되고 미감이 향상되는 이점이 있다.In addition, the bone bone broth according to the present invention has an advantage that the nutritional component is enhanced and the aesthetics are enhanced because the broth is concerned using the mineral water containing germanium.
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Cited By (12)
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| WO2011132815A1 (en) * | 2010-04-20 | 2011-10-27 | Kim Ki Bum | Method and apparatus for making beef leg bone broth |
| KR101104415B1 (en) | 2009-11-03 | 2012-01-16 | 최광문 | Method for manufacturing steamed pig-backborn with cow kneecap cartilage and sea-food contained |
| KR101159228B1 (en) | 2009-07-15 | 2012-06-25 | 조성백 | Manufacturing Process of Hog Stock |
| KR101253154B1 (en) | 2011-05-30 | 2013-04-10 | 임문규 | Thick Soup and Its Manufacturing Method |
| KR101351975B1 (en) * | 2012-01-25 | 2014-01-22 | (주)벽제갈비 | Method for preparing meat broth of Seolreong-tang AND Seolreong-tang |
| KR20160109476A (en) | 2015-03-11 | 2016-09-21 | 조우형 | Method for preparing ox head soup |
| KR20160127977A (en) * | 2015-04-28 | 2016-11-07 | 조용석 | The rich stock meat stock and manufacturing mathod thereof |
| KR101678482B1 (en) * | 2016-04-15 | 2016-11-22 | 김준혁 | Manufacturing method of bone broth and food additives powder using shark bone |
| KR101728295B1 (en) | 2017-02-10 | 2017-04-18 | 홍갑진 | Method for manufacturing the dogani-tang, and the dogani-tang manufactured by the method |
| KR101798127B1 (en) * | 2015-02-26 | 2017-11-16 | 주식회사 신세계푸드 | Method for preparing bone broth using 4-step-hot water extraction & Method for analyzing bone broth with MS-electronic nose and FT-NIR |
| KR102128915B1 (en) | 2019-08-19 | 2020-07-01 | 황학수 | Method for manufacturing beef rice soup and beef rice soup manufactured by the method |
| KR102402820B1 (en) | 2022-01-10 | 2022-05-31 | 주식회사 미락정푸드 | Manufacturing method of oriental beef bone drink |
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| KR101159228B1 (en) | 2009-07-15 | 2012-06-25 | 조성백 | Manufacturing Process of Hog Stock |
| KR101104415B1 (en) | 2009-11-03 | 2012-01-16 | 최광문 | Method for manufacturing steamed pig-backborn with cow kneecap cartilage and sea-food contained |
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| KR101798127B1 (en) * | 2015-02-26 | 2017-11-16 | 주식회사 신세계푸드 | Method for preparing bone broth using 4-step-hot water extraction & Method for analyzing bone broth with MS-electronic nose and FT-NIR |
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| KR101678482B1 (en) * | 2016-04-15 | 2016-11-22 | 김준혁 | Manufacturing method of bone broth and food additives powder using shark bone |
| KR101728295B1 (en) | 2017-02-10 | 2017-04-18 | 홍갑진 | Method for manufacturing the dogani-tang, and the dogani-tang manufactured by the method |
| KR102128915B1 (en) | 2019-08-19 | 2020-07-01 | 황학수 | Method for manufacturing beef rice soup and beef rice soup manufactured by the method |
| KR102402820B1 (en) | 2022-01-10 | 2022-05-31 | 주식회사 미락정푸드 | Manufacturing method of oriental beef bone drink |
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