KR102489007B1 - Broth sauce for gukbap and manufacturing method thereof - Google Patents
Broth sauce for gukbap and manufacturing method thereof Download PDFInfo
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- KR102489007B1 KR102489007B1 KR1020200129190A KR20200129190A KR102489007B1 KR 102489007 B1 KR102489007 B1 KR 102489007B1 KR 1020200129190 A KR1020200129190 A KR 1020200129190A KR 20200129190 A KR20200129190 A KR 20200129190A KR 102489007 B1 KR102489007 B1 KR 102489007B1
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
본 발명은 금화규를 이용한 국밥용 육수 및 이의 제조방법에 관한 것으로서, 더욱 상세하게는 잡내가 제거되며, 금화규의 식물성 콜라겐이 함유되어 맛과 영양가가 상승된 국밥용 육수 및 이의 제조방법에 관한 것이다.
본 발명의 금화규를 이용한 국밥용 육수는 돼지 또는 소의 사골을 물에 끓여서 수득한 육수베이스와, 육수베이스에 첨가되는 금화규 추출물을 포함한다. The present invention relates to a broth for rice soup using Geumhwa beef and a method for preparing the same, and more particularly, to a broth for rice soup in which miscellaneous odors are removed and the taste and nutritional value are increased by containing vegetable collagen of Geumhwa beef and a method for preparing the same. will be.
The broth for soup using Geumhwagyu of the present invention includes a broth base obtained by boiling pig or cow bones in water, and an extract of Geumhwagyu added to the broth base.
Description
본 발명은 금화규를 이용한 국밥용 육수 및 이의 제조방법에 관한 것으로서, 더욱 상세하게는 잡내가 제거되며, 금화규의 식물성 콜라겐이 함유되어 맛과 영양가가 상승된 국밥용 육수 및 이의 제조방법에 관한 것이다. The present invention relates to a broth for rice soup using Geumhwa beef and a method for preparing the same, and more particularly, to a broth for rice soup in which miscellaneous odors are removed and the taste and nutritional value are increased by containing vegetable collagen of Geumhwa beef and a method for preparing the same. will be.
밥을 말아먹을 수 있는 국이나 탕 종류는 우리나라 사람들이 좋아하는 음식 중의 하나로, 그 종류도 다양하다. 이러한 국이나 탕 종류는 고기나 뼈를 우린 육수를 이용하며, 육수에 순대나 고기, 뼈 등을 넣고 갖은 양념 등을 넣어 만든다.Soup or soup, which can be eaten with rice, is one of the favorite foods of Korean people, and there are many types of soup. These kinds of soups and soups use broth made from meat or bones, and are made by adding sundae, meat, bones, etc. to the broth and adding various seasonings.
일반적으로 국밥은 육고기나 뼈를 삶아서 만든 육수에 양념과 부원료 등을 넣고 끓여서 밥을 말아먹는 음식을 의미하는 데, 특히 돼지고기나 돼지뼈를 이용한 돼지국밥은 오래전부터 서민들이 선호하는 음식 중의 하나이다.In general, gukbap refers to a food made by boiling meat or bone broth with seasonings and supplementary ingredients, and then rolling the rice to eat.
특히 돼지고기나 돼지뼈를 이용한 돼지국밥과 감자탕은 오래전부터 서민들이 선호하는 음식 중의 하나이다.In particular, pork soup and gamjatang, which use pork or pork bones, have long been one of the favorite foods of the common people.
동물성 단백질을 국물 형태로 공급하는 육수는 칼슘, 나트륨, 철분 등의 미네랄과 젤라틴 등의 교질 조직을 풍부하게 포함하고 그 성상 또한 유백색이다. 하지만 육수는 고기나 사골 특유의 노린내가 강하고, 뒷맛이 개운치 않다는 문제가 있었다. 특히, 소가 아닌 돼지를 재료로 한 육수의 경우 돼지 고유의 누린내가 강하게 난다. Broth, which supplies animal protein in the form of broth, contains abundant minerals such as calcium, sodium, and iron, and colloidal tissue such as gelatin, and its appearance is also milky white. However, there was a problem that the broth had a strong fishy smell unique to meat or beef bones, and the aftertaste was not refreshing. In particular, in the case of broth made from pork rather than cow, the unique smell of pork is strong.
이러한 문제점을 해결하기 위해 다양한 조리방법이 시도되고 있다. 대한민국 등록특허 제10-1159228호에는 돼지육수의 제조방법이 개시되어 있다. In order to solve this problem, various cooking methods have been attempted. Republic of Korea Patent Registration No. 10-1159228 discloses a method for preparing pork broth.
상기 돼지육수의 제조방법은 통상적인 천연 식재료만을 첨가하는 정도에 불과하여 돼지 특유의 노린내와 잡냄새를 제거하는 효과가 낮다는 문제점이 있다.The manufacturing method of the pork broth has a problem in that the effect of removing stink smell and odor peculiar to pigs is low because it is only to the extent of adding only ordinary natural ingredients.
본 발명은 잡내가 제거되며, 금화규의 식물성 콜라겐이 함유되어 맛과 영양가가 상승된 국밥용 육수 및 이의 제조방법을 제공하는 데 그 목적이 있다. An object of the present invention is to provide broth for rice soup with increased taste and nutritional value by containing vegetable collagen of Geumhwagyu and a method for preparing the same.
상기의 목적을 달성하기 위한 본 발명의 금화규를 이용한 국밥용 육수는 돼지 또는 소의 사골을 물에 끓여서 수득한 육수베이스와; 상기 육수베이스에 첨가되는 금화규 추출물;을 포함한다. In order to achieve the above object, the broth for soup using Geumhwagyu of the present invention includes a broth base obtained by boiling pig or cow bones in water; It includes; Geumhwagyu extract added to the broth base.
상기 금화규 추출물은 상기 금화규의 꽃잎으로부터 추출된다. The Geumhwagyu extract is extracted from the Geumhwagyu petals.
또한, 본 발명의 금화규를 이용한 국밥용 육수는 항산화 활성을 가지는 잔개자리 추출물;을 더 포함한다. In addition, the broth for rice soup using Geumhwagyu of the present invention further includes a japonica extract having antioxidant activity.
그리고 상기의 목적을 달성하기 위한 본 발명의 금화규를 이용한 국밥용 육수의 제조방법은 돼지 또는 소의 사골을 물에 담가 핏물을 제거하는 핏물제거단계와; 핏물이 제거된 상기 사골을 물에 담가 1차로 가열한 후 상기 사골을 건져낸 후 물로 세척하는 1차가열단계와; 상기 1차로 가열된 사골을 물에 담가 부원료를 첨가한 후 2차로 가열하여 육수베이스를 수득하는 2차가열단계와; 상기 육수베이스에 금화규 추출물을 첨가한 후 냉각시키는 후첨단계;를 포함한다. In order to achieve the above object, the method for preparing broth for soup using Geumhwagyu of the present invention includes the steps of removing blood by immersing pork or cow bones in water; A first heating step of immersing the bone from which blood has been removed in water and firstly heating it, then taking out the bone and washing it with water; A second heating step of soaking the firstly heated beef bone in water to add auxiliary ingredients and then secondly heating to obtain a broth base; A post-addition step of cooling after adding the Geumhwagyu extract to the broth base; includes.
그리고 상기 핏물제거단계는 5℃ 내지 15℃에서 5 내지 20시간 동안 수행하고, 상기 1차가열단계는 100℃ 내지 200℃ 온도에서 1 내지 3시간 동안 수행하며, 상기 2차가열단계는 100℃ 내지 200℃ 온도에서 10 내지 30시간 동안 수행하고, 상기 후첨단계는 잔개자리 추출물을 더 첨가한다. And the blood removal step is carried out at 5 ℃ to 15 ℃ for 5 to 20 hours, the first heating step is carried out at a temperature of 100 ℃ to 200 ℃ for 1 to 3 hours, the second heating step is 100 ℃ to It is carried out for 10 to 30 hours at a temperature of 200 ° C., and in the post-addition step, the raspberry extract is further added.
본 발명은 육수베이스에 금화규 추출물을 첨가하여 제조함으로써 육수의 잡내가 효과적으로 제거될 수 있다. The present invention is prepared by adding the Geumhwagyu extract to the broth base, so that miscellaneous odors of the broth can be effectively removed.
특히, 본 발명은 금화규 추출물에 함유된 식물성 콜라겐이 더해져 영양학적 측면에서 유용하다. 아울러, 본 발명의 육수는 향, 맛 등의 관능성이 우수하다.In particular, the present invention is useful in terms of nutrition by adding vegetable collagen contained in the extract of Geumhwagyu. In addition, the broth of the present invention is excellent in sensory properties such as aroma and taste.
본 발명의 육수는 순대국, 돼지국밥 등 다양한 종류의 국밥이나 탕, 국 요리에 활용될 수 있다. The broth of the present invention can be used in various types of rice soup, soup, and soup dishes such as sundae soup and pork soup.
이하, 본 발명의 바람직한 실시 예에 따른 금화규를 이용한 국밥용 육수 및 이의 제조방법에 대해 구체적으로 설명한다.Hereinafter, broth for rice soup using Geumhwagyu according to a preferred embodiment of the present invention and a manufacturing method thereof will be described in detail.
본 발명의 국밥용 육수는 육수베이스와, 육수베이스에 첨가되는 금화규 추출물을 포함한다. The broth for rice soup of the present invention includes a broth base and an extract of Geumhwagyu added to the broth base.
종래, 고기 또는 사골을 재료로 한 육수는 특유의 잡내가 있다. 특히, 소가 아닌 돼지를 재료로 한 육수의 경우 삶는 행위가 적절하게 이루어지지 않으면 돼지 고유의 누린내가 강하게 난다. 따라서 취식시, 누린내를 없애기 위해 과다한 화학조미료가 포함된 다대기를 사용하게 되어 과도한 염분을 섭취할 수 있다는 문제점이 있다.Conventionally, broth made from meat or beef bones has a distinctive odor. In particular, in the case of broth made from pigs rather than cows, if the act of boiling is not properly performed, the unique smell of pigs will be strong. Therefore, when eating, there is a problem in that excessive salt may be consumed by using a dadaegi containing excessive chemical seasoning to remove the smell.
그러나 본 발명의 국밥용 육수는 금화규 추출물을 함유함에 따라 누린내가 제거되어 잡내가 제거되며, 금화규 추출물에 함유된 영양성분을 취식자가 섭취할 수 있다는 장점을 갖는다. However, the soup stock for rice soup of the present invention has the advantage that it contains the geumhwagyu extract, so that the smell is removed and miscellaneous odors are removed, and the eater can consume the nutrients contained in the geumhwagyu extract.
구체적으로, 육수베이스는 주원료를 물을 이용하여 끓여낸 것으로, 주원료는 돼지고기, 소고기, 돼지사골, 우사골로 이루어진 군으로부터 선택되는 어느 하나 또는 둘 이상일 수 있으나 바람직하게는 돼지 사골일 수 있다. 돼지 사골은 종래에 육수를 제조하기 사용한 돼지 뼈의 부위를 한정하지 않고 사용할 수 있다.Specifically, the broth base is obtained by boiling the main ingredient with water, and the main ingredient may be any one or two or more selected from the group consisting of pork, beef, pork shank, and cow bone, but preferably pork shank. Pig bones can be used without limiting the parts of pork bones that have been conventionally used to prepare broth.
금화규(Hibiscus sabdariffa L )(金花葵)는 일년생 초본식물로 뿌리 줄기 잎 꽃 모두 약용할 수 있다. 꽃은 7~8월에 피며 골드 히비스커스로도 불리며 중국에서는 황금 해바라기라고도 한다. 금화규는 맛이 달고 독이 없으며 플라보노이드, 올레익산, 비타민E, 셀레늄 등이 함유되어 있다. 특히 금화규는 식물성 콜라겐이 풍부한 것으로 알려져 있다. Hibiscus sabdariffa L (金花葵) is an annual herbaceous plant, and both rhizomes, leaves, and flowers can be used medicinally. Flowers bloom in July-August and are also called gold hibiscus and are also called golden sunflowers in China. Geumhwagyu tastes sweet and has no poison, and contains flavonoids, oleic acid, vitamin E, and selenium. In particular, Geumhwa beef is known to be rich in vegetable collagen.
콜라겐은 피부의 주된 단백질로서의 기능을 수행하는 성분으로 피부의 수분 및 탄력 유지에 효능이 있는 것으로 알려져 있는데 금화규는 식물성 콜라겐을 함유하여 피부미용에 도움이 된다. 또한, 금화규의 꽃은 해열해독, 장 운동을 돕고, 소염진통의 효과가 있으며 피로 회복과 혈압을 낮추는 효능을 가지고 있다. 본 발명은 다량의 식물성 콜라겐을 함유하고 있는 금화규의 꽃, 특히 꽃잎을 사용한다.Collagen is a component that functions as the main protein of the skin and is known to be effective in maintaining skin moisture and elasticity. In addition, the flower of Geumhwagyu helps detoxification of fever, bowel movements, has anti-inflammatory and analgesic effects, and has the effect of recovering from fatigue and lowering blood pressure. In the present invention, flowers, especially petals, of Keumhwagyu containing a large amount of vegetable collagen are used.
금화규 추출물은 금화규의 꽃잎에 추출용매를 가해 추출한 액상의 추출액 또는 금화규의 꽃잎을 압착하여 추출한 즙을 포함한다. 또한, 추출액 또는 즙을 분말화시킨 분말을 포함한다. 금화규추출물은 액상 또는 분말상 모두 적용이 가능하다. The extract of Keumhwagyu includes a liquid extract obtained by adding an extraction solvent to the petals of Geumhwagyu or a juice extracted by pressing the petals of Geumhwagyu. In addition, a powder obtained by pulverizing an extract or juice is included. Geumhwagyu extract can be applied in either liquid or powder form.
추출용매로 물, 탄소수 1 내지 4의 저급 알코올, 다가 알코올 또는 이들의 혼합물로부터 선택된 적어도 어느 하나를 이용할 수 있다. 탄소수 1 내지 4의 저급 알코올로 메탄올, 에탄올 등을 이용할 수 있고, 다가 알코올로 부틸렌글리콜 및 프로필렌글리콜, 펜틸렌글리콜 등을 이용할 수 있다. 그리고 혼합물로는 물 및 저급 알코올의 혼합물, 물 및 다가 알코올의 혼합물, 저급 알코올 및 다가 알코올의 혼합물, 또는 물 및 저급알코올 및 다가알코올의 혼합물을 이용할 수 있다.As the extraction solvent, at least one selected from water, lower alcohols having 1 to 4 carbon atoms, polyhydric alcohols, or mixtures thereof may be used. Methanol, ethanol, etc. can be used as a lower alcohol having 1 to 4 carbon atoms, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. As the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water, a lower alcohol and a polyhydric alcohol may be used.
추출의 일 예로 금화규에 대하여 추출용매를 중량비로 2 내지 20배를 가하여 혼합한 후 10 내지 150℃에서 1내지 24시간 동안 열수추출, 냉침 또는 온침 추출 등을 이용할 수 있다. 또한, 환류냉각추출, 초음파 추출방법등을 이용할 수 있다. 또한, 상술한 추출방법뿐만 아니라, 통상적인 정제 과정을 거친 추출물도 포함한다. 예컨대, 일정한 분자량 컷-오프 값을 갖는 한외여과막을 이용한 분리, 다양한 크로마토그래피에 의한 분리 등, 추가적으로 실시된 다양한 정제 방법을 통해 얻어진 활성 분획도 추출물에 포함되는 것이다.As an example of extraction, after mixing by adding 2 to 20 times the extraction solvent in a weight ratio with respect to gold filaments, hot water extraction at 10 to 150 ° C. for 1 to 24 hours, cold or warm needle extraction, etc. may be used. In addition, reflux cooling extraction, ultrasonic extraction method, etc. can be used. In addition, it includes not only the above-described extraction method, but also an extract that has undergone a conventional purification process. For example, an active fraction obtained through various additional purification methods, such as separation using an ultrafiltration membrane having a certain molecular weight cut-off value and separation by various chromatography, is also included in the extract.
그리고 상기의 추출용매를 이용하여 추출한 추출액 또는 압착하여 추출한 즙을 여과, 감압농축 또는 동결건조, 분무건조 방식 등을 통해 분말 형태로 얻을 수 있음은 물론이다. 동결건조 일 예로 -50 내지 -40℃의 온도에서 10 내지 20시간 급속동결시킨 다음, 0.1 내지 0.5torr의 진공도를 가진 동결건조기에서 약 -40℃에서 48시간 동안 건조시킨다. And, of course, the extract obtained by using the extraction solvent or the juice extracted by compression can be obtained in powder form through filtration, vacuum concentration, freeze-drying, spray drying, or the like. For example, freeze-drying is rapidly frozen at a temperature of -50 to -40 ° C for 10 to 20 hours, and then dried for 48 hours at about -40 ° C in a freeze dryer with a vacuum of 0.1 to 0.5 torr.
금화규 추출물을 포함한 육수는 잡내가 제거되고 금화규 추출물에 포함된 영양성분을 포함할 수 있으며, 육수의 향미를 증진시킬 수 있다.The broth containing the Geumhwagyu extract can remove miscellaneous odors, contain nutrients contained in the Geumhwagyu extract, and enhance the flavor of the broth.
본 발명은 육수베이스 100중량부에 대해 금화규추출물 0.1 내지 10중량부를 포함할 수 있다. 상기 범위에서 육수의 맛을 해치지 않고 잡내를 제거시킬 수 있다.In the present invention, 0.1 to 10 parts by weight of the goldenrod extract may be included based on 100 parts by weight of the broth base. Within the above range, it is possible to remove miscellaneous odors without impairing the taste of the broth.
본 발명의 일 실시예에 있어서, 육수는 항산화 활성을 가지는 잔개자리 추출물을 더 포함할 수 있다.In one embodiment of the present invention, the broth may further include an anti-oxidant extract.
잔개자리(Medicago lupulina)는 콩과에 속하는 한해살이 또는 두해살이풀로서 줄기는 밑부분에서 가지가 갈라지고, 가지는 땅에 눕거나 위를 향해 자라고 전체에 짧은 털이 있다. Medicago lupulina is an annual or biennial plant belonging to the leguminous family. The stem is branched at the bottom, and the branches lie on the ground or grow upward and have short hairs throughout.
잔개자리 추출물은 잔개자리의 잎으로부터 추출한다. 잔개자리 추출물은 상술한 금화규 추출물과 동일한 방법으로 추출하여 수득할 수 있다. 가령, 잔개자리의 잎에 추출용매를 중량비로 2 내지 20배를 가하여 혼합한 후 10 내지 150℃에서 1내지 24시간 동안 열수추출, 냉침 또는 온침 추출 등을 이용할 수 있다. The cannabis extract is extracted from the leaves of the cannabis plant. The cannabis extract can be obtained by extracting in the same way as the above-mentioned Geumhwagyu extract. For example, after adding and mixing 2 to 20 times the extraction solvent in weight ratio to the leaves of japonica, hot water extraction, cold or warm needle extraction at 10 to 150 ° C. for 1 to 24 hours may be used.
잔개자리 추출물은 항산화 활성이 우수하여 육수의 산패를 억제하여 보존성을 높인다. The anti-oxidation activity of the turmeric extract is excellent, so it suppresses the rancidity of the broth and increases the preservation.
이상에서 설명한 본 발명의 국밥용 육수는 금화규 추출물을 포함하여 육수의 잡내가 제거될 수 있으며, 취식 시, 금화규 추출물에 함유된 유익한 성분을 섭취할 수 있다. 아울러 금화규 추출물에 의한 향미가 증진될 수 있다.The broth for rice soup of the present invention described above can remove miscellaneous odors of the broth by including the extract of Geumhwagyu, and when eating, the beneficial ingredients contained in the extract of Geumgyu can be ingested. In addition, the flavor by the extract of Geumhwagyu can be enhanced.
본 발명의 국밥용 육수의 제조방법은 돼지 또는 소의 사골을 물에 담가 핏물을 제거하는 핏물제거단계와, 핏물이 제거된 사골을 물에 담가 1차로 가열한 후 사골을 건져낸 후 물로 세척하는 1차가열단계와, 1차로 가열된 사골을 물에 담가 부원료를 첨가한 후 2차로 가열하여 육수베이스를 수득하는 2차가열단계와, 육수베이스에 금화규 추출물을 첨가한 후 냉각시키는 후첨단계를 포함한다. The method for preparing soup stock for rice soup of the present invention includes a step of removing blood by immersing a pork or cow bone in water to remove blood, first soaking the bone from which blood is removed in water and heating it first, then removing the bone and then washing it with water It includes a heating step, a secondary heating step in which the firstly heated beef bone is immersed in water to add auxiliary ingredients, and then heated for a second time to obtain a broth base, and a post-addition step in which the gold beef extract is added to the broth base and then cooled. .
본 발명에 주원료로 이용하는 사골은 돼지 또는 소의 사골일 수 있다. 구체적으로 돼지사골일 수 있다. 사골을 적정 크기로 절단한 후, 핏물을 제거한다. The bones used as the main raw material in the present invention may be pig or cow bones. Specifically, it may be pork bones. After cutting the ethmoid to an appropriate size, the blood is removed.
핏물제거단계는 물이 담긴 용기에 적당한 크기로 절단한 사골을 투입하여 물에 침지시켜 사골의 핏물을 제거하는 단계이다. 핏물제거단계는 5℃ 내지 15℃ 온도의 찬물에 5 내지 20시간 동안 담가 수행할 수 있다. The blood removal step is a step of removing the blood from the bones by putting the bones cut into a suitable size into a container filled with water and immersing them in water. The blood removal step may be performed by soaking in cold water at a temperature of 5 ° C to 15 ° C for 5 to 20 hours.
핏물제거단계 후 물에서 사골은 건져내고 용기에 있던 물은 버린다. After the blood removal step, take the beef bone out of the water and discard the water in the container.
다음으로, 핏물이 제거된 사골을 1차 가열한다.Next, the bones from which the blood is removed are first heated.
1차 가열을 위해 사골을 가열용기에 투입한 후 물을 충분히 붓는다. 가령, 물 100 중량부에 사골 10 내지 30 중량부를 넣을 수 있다. 1차 가열은 100℃ 내지 200℃의 온도, 구체적으로 130℃ 내지 180℃의 온도에서 1 내지 3시간동안 수행할 수 있다. 상기 범위의 온도 및 시간에서 수행할 시, 이 단계에서 얻어지는 액체 성분은 흑색을 띠며, 핏물 제거 단계에서 미처 제거되지 못한 피를 제거할 수 있다.For the first heating, put the beef bone into the heating container and pour enough water. For example, 10 to 30 parts by weight of beef bone may be added to 100 parts by weight of water. The primary heating may be performed at a temperature of 100 °C to 200 °C, specifically, 130 °C to 180 °C for 1 to 3 hours. When performed at the temperature and time within the above range, the liquid component obtained in this step is black, and blood that has not yet been removed in the blood removal step can be removed.
1차가열이 완료된 후 사골을 건져내고 가열용기에 남아 있는 물은 버린다. 건져낸 사골은 차가운 물로 세척하여 사골에 묻어있는 이물질을 제거한다.After the primary heating is completed, take out the bones and discard the remaining water in the heating container. Remove the foreign substances attached to the bones by washing them with cold water.
다음으로, 본격적으로 사골의 유익성분을 추출하기 위해 2차가열단계를 진행한다. Next, a secondary heating step is performed in order to extract the beneficial components of the beef bone in earnest.
제2차가열단계는 가열용기에 깨끗한 물을 부은 후 1차가열된 사골과 부원료를 가열용기에 투입한다. 가령, 물 100중량부에 대하여 사골 10 내지 30 중량부, 부원료 0.1 내지 1중량부를 투입할 수 있다. 부원료로 소금, 조미료, 맛술 등을 이용할 수 있다. 부원료의 일 예로 천일염 100중량부에 대하여 조미료 40 내지 60중량부, 맛술 2 내지 6중량부를 사용할 수 있다. 부원료는 생략이 가능하다. In the second heating step, after pouring clean water into the heating container, the firstly heated beef bone and auxiliary ingredients are put into the heating container. For example, 10 to 30 parts by weight of beef bones and 0.1 to 1 part by weight of auxiliary materials may be added to 100 parts by weight of water. Salt, seasoning, cooking wine, etc. can be used as auxiliary ingredients. As an example of auxiliary ingredients, 40 to 60 parts by weight of seasoning and 2 to 6 parts by weight of cooking wine may be used based on 100 parts by weight of sea salt. Additional ingredients can be omitted.
2차가열은 100 내지 200 ℃에서 구체적으로 130℃ 내지 180℃의 온도에서 10 내지 30시간 동안 수행한다. 상기 범위 내에서 수행할 경우, 사골 내의 유익성분을 다량 추출할 수 있다. The secondary heating is performed at a temperature of 100 to 200 °C, specifically 130 °C to 180 °C for 10 to 30 hours. When carried out within the above range, a large amount of beneficial components in the bone can be extracted.
2차 가열을 완료한 후 가열용기의 내용물을 체에 걸러 우골과 고형물을 제거하여 육수베이스를 수득한다 After completing the secondary heating, the contents of the heating container are sieved to remove beef bones and solids to obtain a broth base.
다음으로, 육수베이스에 금화규 추출물을 첨가하는 후첨단계를 수행한다. 후첨단계는 육수베이스 100중량부에 대해 금화규추출물 0.1 내지 10중량부를 첨가할 수 있다. 상기 범위에서 육수는 사골 특유의 맛을 해치지 않고 금화규에 의한 영양소를 충분히 공급받을 수 있다. Next, a post-addition step of adding geumhwagyu extract to the broth base is performed. In the post-addition step, 0.1 to 10 parts by weight of the goldenrod extract may be added to 100 parts by weight of the broth base. In the above range, the broth can be sufficiently supplied with nutrients by Geumhwagyu without spoiling the unique taste of the beef bone.
금화규를 첨가한 후 차가온 온도, 즉 4 내지 10℃에서 5시간 동안 방치하여 냉각시킨다. 냉각이 완료되면 최종적으로 국밥용 육수가 완성된다. After adding the gold oxide, it is cooled by leaving it for 5 hours at a cold temperature, that is, 4 to 10 ° C. When the cooling is completed, the broth for soup is finally completed.
본 발명의 다른 예로 후첨단계에서 잔개자리 추출물을 더 첨가할 수 있다. 가령, 육수베이스 100중량부에 대해 금화규추출물 0.1 내지 10중량부와, 잔개자리 추출물 1 내지 5중량부를 첨가할 수 있다. As another example of the present invention, in the post-application step, the japonica extract may be further added. For example, 0.1 to 10 parts by weight of the goldenrod extract and 1 to 5 parts by weight of the calico extract may be added to 100 parts by weight of the broth base.
이하, 실시 예를 통하여 본 발명에 대해 설명하고자 한다. 다만, 하기의 실시 예는 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위를 하기의 실시 예로 한정하는 것은 아니다.Hereinafter, the present invention will be described through examples. However, the following examples are intended to specifically explain the present invention, and the scope of the present invention is not limited to the following examples.
(실시예 1)(Example 1)
약 10℃의 찬물에 돼지 사골을 10시간 동안 담가 핏물을 제거하였다. 핏물이 제거된 사골 20kg에 물 100ℓ를 붓고 160℃에서 90 분 동안 1차로 가열한 후 사골을 건져 내어 물로 세척하였다. 그리고 물 50ℓ에 1차 가열한 사골 10kg, 부원료 0.2kg(천일염 130g, 조미료 65g, 맛술5g)을 넣고 160 ℃에서 20시간 동안 2차로 가열한 다음 체에 걸러 육수베이스를 수득하였다. 그리고 육수베이스 100중량부에 대하여 금화규 추출물 0.5중량부를 첨가한 다음 8℃에서 5시간 동안 방치하여 냉각시켜 국밥용 육수를 제조하였다. Pig bones were soaked in cold water at about 10 ° C for 10 hours to remove blood. 100 ℓ of water was poured into 20 kg of bone bones from which blood was removed, heated first at 160 ° C. for 90 minutes, and then the bones were removed and washed with water. Then, 10 kg of beef bones and 0.2 kg of supplementary ingredients (130 g of sea salt, 65 g of seasoning, 5 g of cooking wine) were added to 50 L of water, heated a second time at 160 ° C. for 20 hours, and then filtered through a sieve to obtain a broth base. In addition, 0.5 parts by weight of Geumhwagyu extract was added to 100 parts by weight of the broth base, and then left at 8 ° C. for 5 hours to cool to prepare broth for soup.
금화규 추출물은 금화규의 꽃잎에 물을 중량비로 6배를 가한 후 80℃에서 4시간 동안 추출한 후 여과하여 준비하였다. The extract of Geumhwagyu was prepared by adding 6 times the weight of water to the petals of Geumhwagyu, extracting at 80 ° C. for 4 hours, and then filtering.
(실시예 2)(Example 2)
실시예 1에서, 육수베이스에 잔개자리 추출물 1.2중량부를 더 첨가한 것을 제외하고, 실시예1의 방법과 동일하게 국밥용 육수를 제조하였다.In Example 1, soup stock for rice soup was prepared in the same manner as in Example 1, except that 1.2 parts by weight of the turmeric extract was further added to the broth base.
잔개자리 추출물은 잔개자리의 잎에 물을 중량비로 8배를 가하여 혼합한 후 100℃에서 8시간 동안 추출한 후 여과하여 준비하였다. The extract was prepared by adding and mixing eight times the weight ratio of water to the leaves of the cannabis plant, extracting at 100 ° C. for 8 hours, and then filtering.
(비교예 1)(Comparative Example 1)
실시예 1에서, 금화규을 제외하고 실시예1의 방법과 동일하게 국밥용 육수를 제조하였다.In Example 1, broth for rice soup was prepared in the same manner as in Example 1, except for Geumhwagyu.
<관능평가><Sensory evaluation>
실시예들 및 비교예를 대상으로 관능평가를 실시하였다. 패널은 적절한 훈련과정을 거친 성인 남녀 20명을 선정하여 외관, 향, 맛, 전체적 기호도를 다음과 같은 5점 척도법에 의해 평가하도록 하였다. 그 결과를 하기 표1에 나타내었다.Sensory evaluation was conducted on the Examples and Comparative Examples. The panel selected 20 adult males and females who had undergone appropriate training and had them evaluate the appearance, aroma, taste, and overall acceptability by the following 5-point scale method. The results are shown in Table 1 below.
(1:매우나쁨 2:나쁨 3:보통 4:좋음 5:매우 좋음)(1: very bad 2: bad 3: average 4: good 5: very good)
상기 표 1의 결과를 살펴보면, 외관에서 큰 차이는 없었으나 맛과 향에서 비교예와 실시예들 간에 유의적인 차이가 있었다. 특히 향의 경우 비교예에 비해 잡내가 없어 실시예들의 점수가 훨씬 더 높은 것으로 나타났다. 외관의 경우, 실시예들의 경우 금화규 추출물 의해 옅은 녹색빛이 보였고, 맛의 경우 금화규의 향미가 가미되어 비교예에 비해 맛이 우수한 것으로 평가되었다. Looking at the results of Table 1, there was no significant difference in appearance, but there was a significant difference between the comparative example and the examples in taste and aroma. In particular, in the case of fragrance, it was found that the scores of the examples were much higher because there was no odor compared to the comparative example. In the case of appearance, in the case of Examples, a pale green color was seen by the extract of Geumhwagyu, and in the case of taste, the flavor of Geumhwagyu was added, and the taste was evaluated to be excellent compared to the comparative example.
<항산화활성 실험><Antioxidant activity test>
실시예 2에 적용된 잔개자리 추출물에 대한 항산화활성을 실험하였다. 잔개자리 추출물을 상온에서 40분 정도 방치한 후 미세여과 필터와 여과지(Whatman, No. 2)로 감압 여과하여 고형물질을 제거한 다음 50mL로 농축(Tokyo rkiakikai, N-1000, Japan)하고 증류수를 가해 1000ppm 농도로 희석하여 시료로 사용하였다The antioxidative activity of the cannabis extract applied in Example 2 was tested. After leaving the cannabis extract at room temperature for about 40 minutes, it was filtered under reduced pressure with a microfiltration filter and filter paper (Whatman, No. 2) to remove solid substances, concentrated to 50mL (Tokyo rkiakikai, N-1000, Japan), and distilled water was added. It was diluted to a concentration of 1000 ppm and used as a sample.
시료의 항산화 활성은 Blois의 방법을 변형하여 측정하였다. 시료 2mL에0.2mM의 DPPH(1,1-diphenyl-2-picrylhydrazyl) 0.5mL를 놓고 교반한 후 30분간 방치한 다음 517nm에서 흡광도를 측정하였다. 라디칼소거활성능은 시료 첨가구와 무첨가구의 흡광도 감소율로 나타내었다. 실험결과를 하기 표 2에 나타내었다Antioxidant activity of the samples was measured by modifying the method of Blois. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) was placed on 2 mL of the sample, stirred, left for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging activity was expressed as the rate of decrease in absorbance between the sample-added and non-added groups. The experimental results are shown in Table 2 below.
실시예 2에서 사용한 잔개자리 추출물을 시험구로 사용하였고, 대조구로 BHT(합성산화방지제)를 사용하였다The cannabis extract used in Example 2 was used as a test group, and BHT (synthetic antioxidant) was used as a control group.
상기 표 2의 결과를 살펴보면, 시험구의 라디칼소거활성능은 대조구로 사용된 BHT의 소거능과 큰 차이가 없는 것으로 나타났다. 따라서 시험구의 항산화활성은 매우 우수한 것으로 확인되었다. 이로써 본 발명의 국밥용 육수는 항산화 활성에 의해 산패를 억제하여 보존성을 증대시킬 수 있을 것으로 보인다.Looking at the results of Table 2, it was found that the radical scavenging activity of the test group was not significantly different from that of BHT used as the control group. Therefore, the antioxidant activity of the test group was confirmed to be very good. As a result, it seems that the broth for rice soup of the present invention can increase preservation by suppressing rancidity by antioxidant activity.
이상, 본 발명은 실시 예를 참고로 설명하였으나 이는 예시적인 것에 불과하며, 당해 기술분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시 예가 가능하다는 점을 이해할 것이다. 따라서 본 발명의 진정한 보호 범위는 첨부된 청구범위에 의해서만 정해져야 할 것이다.In the above, the present invention has been described with reference to embodiments, but these are only examples, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true protection scope of the present invention should be defined only by the appended claims.
Claims (5)
핏물이 제거된 상기 사골을 물에 담가 1차로 가열한 후 상기 사골을 건져낸 후 물로 세척하는 1차가열단계와;
상기 1차로 가열된 사골을 물에 담가 부원료를 첨가한 후 2차로 가열하여 육수베이스를 수득하는 2차가열단계와;
상기 육수베이스 100중량부에 대하여 금화규 추출물 0.1 내지 10중량부와, 잔개자리 추출물 1 내지 5중량부를 첨가한 후 냉각시키는 후첨단계;를 포함하며,
상기 금화규 추출물은 금화규의 꽃잎에 추출용매로 물을 가해 추출하고,
상기 잔개자리 추출물은 잔개자리의 잎에 추출용매로 물을 가해 추출한 것을 특징으로 하는 금화규를 이용한 국밥용 육수의 제조방법. A blood removal step of immersing pig or cow bones in water to remove blood;
A first heating step of immersing the bone from which blood has been removed in water and firstly heating it, then taking out the bone and washing it with water;
A second heating step of soaking the firstly heated beef bone in water to add auxiliary ingredients and then secondly heating to obtain a broth base;
Including a post-addition step of adding 0.1 to 10 parts by weight of Geumhwagyu extract and 1 to 5 parts by weight of japonica extract with respect to 100 parts by weight of the broth base and then cooling,
The Geumhwagyu extract is extracted by adding water as an extraction solvent to the petals of Geumhwagyu,
The method for producing broth for rice soup using Geumhwagyu, characterized in that the extract of japonica is extracted by adding water as an extraction solvent to the leaves of japonica.
상기 핏물제거단계는 5℃ 내지 15℃에서 5 내지 20시간 동안 수행하고,
상기 1차가열단계는 100℃ 내지 200℃ 온도에서 1 내지 3시간 동안 수행하며,
상기 2차가열단계는 100℃ 내지 200℃ 온도에서 10 내지 30시간 동안 수행하는 것을 특징으로 하는 금화규를 이용한 국밥용 육수의 제조방법. According to claim 4,
The blood removal step is performed at 5 ° C to 15 ° C for 5 to 20 hours,
The first heating step is performed at a temperature of 100 ° C to 200 ° C for 1 to 3 hours,
The secondary heating step is a method for producing broth for rice soup using gold beef, characterized in that carried out at a temperature of 100 ℃ to 200 ℃ for 10 to 30 hours.
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