KR102633320B1 - How to make beef radish soup and beef radish soup prepared thereby - Google Patents
How to make beef radish soup and beef radish soup prepared thereby Download PDFInfo
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- KR102633320B1 KR102633320B1 KR1020230125288A KR20230125288A KR102633320B1 KR 102633320 B1 KR102633320 B1 KR 102633320B1 KR 1020230125288 A KR1020230125288 A KR 1020230125288A KR 20230125288 A KR20230125288 A KR 20230125288A KR 102633320 B1 KR102633320 B1 KR 102633320B1
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Classifications
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
본 발명은 소고기무국 제조방법 및 그에 의해 제조된 소고기무국에 관한 것으로서, 소고기의 지방 및 불순물을 제거하는 소고기 전처리단계와, 상기 소고기 전처리단계에서 전처리된 소고기를 가열한 후, 상기 가열한 소고기를 결대로 찢는 소고기 가열단계와, 상기 소고기 가열단계에서 소고기 가열시 생성된 소고기육수에 사골육수농축액, 국간장, 무, 복합조미식품, 정제염, 마늘, L-글루탐산나트륨 및 후춧가루를 혼합하고 가열하는 육수제조단계와, 세척한 무를 절단한 후, 물에 데치는 무 전처리단계 및 상기 소고기 가열단계에서 가열된 소고기와 상기 육수제조단계에서 제조된 육수 및 상기 무 전처리단계에서 전처리된 무를 혼합하여 가열하는 혼합 및 가열단계를 포함하여 이루어지는 것을 특징으로 한다.
본 발명에 따르면, 소고기 전처리 및 가열과정, 무의 전처리과정 및 육수제조과정을 각각 진행한 후 혼합 및 가열하는 제조방법을 택함으로써, 소고기 특유의 잡내가 없으며, 맑은 소고기무국 특유의 시원하고 담백한 풍미가 우수하여 기호성이 높으며, 보관 및 유통이 용이한 효과가 있다.The present invention relates to a method for manufacturing beef radish soup and beef radish soup produced thereby, comprising a beef pre-treatment step of removing fat and impurities from beef, heating the beef pre-treated in the beef pre-treatment step, and then kneading the heated beef. A broth production process that includes a beef heating step where the beef is shredded, and mixing and heating bone broth concentrate, soup soy sauce, radish, complex seasoning food, refined salt, garlic, monosodium L-glutamate, and pepper powder with the beef broth generated during heating of the beef in the beef heating step. A radish pretreatment step of cutting the washed radish and then blanching it in water; mixing and heating by mixing the beef heated in the beef heating step with the broth prepared in the broth production step and the radish pretreated in the radish pretreatment step; It is characterized by comprising steps.
According to the present invention, by selecting a manufacturing method of mixing and heating after performing the beef pre-treatment and heating process, the radish pre-treatment process, and the broth preparation process, respectively, there is no unpleasant odor unique to beef, and the cool and light flavor unique to clear beef radish soup is achieved. It has excellent palatability and is easy to store and distribute.
Description
본 발명은 소고기무국 제조방법 및 그에 의해 제조된 소고기무국에 관한 것으로서, 더 상세하게는 소고기 전처리 및 가열과정, 무의 전처리과정 및 육수제조과정을 각각 진행한 후 혼합 및 가열하는 제조방법을 택함으로써, 소고기 특유의 잡내가 없으며, 맑은 소고기무국 특유의 시원하고 담백한 풍미가 우수하여 기호성이 높으며, 보관 및 유통이 용이한 소고기무국 제조방법 및 그에 의해 제조된 소고기무국에 관한 것이다. The present invention relates to a method for manufacturing beef radish soup and beef radish soup produced thereby, and more specifically, by selecting a manufacturing method of mixing and heating after performing the beef pre-treatment and heating process, the radish pre-treatment process, and the broth production process, respectively. , It relates to a method for manufacturing beef radish soup, which has no unpleasant odor unique to beef, has excellent cool and light flavor unique to clear beef radish soup, has high palatability, and is easy to store and distribute, and beef radish soup produced thereby.
가속화된 산업화와 경제 성장을 통해 현대인들의 라이프 스타일이 바뀌면서, 식품이나 식사 형태 등 식생활 전반에도 큰 변화가 오고 있다. 이에 따라 가정에서 식사를 하더라도 집에서 전부 조리하지 않고 반조리 또는 완전조리 식품을 구입해서 가정에 가져와 먹거나 주문, 배달해 먹는 비중이 증가하고 있다.As the lifestyles of modern people change through accelerated industrialization and economic growth, there are major changes in the overall eating habits, including food and meal types. Accordingly, even when eating at home, the proportion of people who do not cook the food entirely at home but instead purchase semi-cooked or fully cooked food and bring it home or order or have it delivered is increasing.
또한, 현대인들의 건강에 대한 관심사가 높아짐에 따라, 편리함과 영양을 모두 갖추면서 가정식을 대체할만한 식문화에 대한 요구가 증대되고 있는데, 이와 같은 흐름에 맞추어 인스턴트 및 대용식 시장은 매년 20% 이상의 성장률을 기록하고 있다. In addition, as modern people's interest in health increases, the demand for a food culture that is both convenient and nutritious and can replace home cooking is increasing. In line with this trend, the instant and substitute food market is recording a growth rate of more than 20% every year. I'm doing it.
한편, 소고기무국은 소고기와 무를 넣고 끓인 맑은 국으로, 시원하면서도 단맛이 돌아 남녀노소 누구나 즐겨 먹는 음식이다. 이러한 소고기무국은 양지나 사태 덩어리 고기와 무를 썰어 솥에 넣고 무를 때까지 끓여 제조하는 것으로, 가정에서도 손쉽게 제조할 수 있다는 장점이 있다. 그러나, 이러한 소고기무국은 소량 조리의 특성상 무국 특유의 깊고 시원한 맛이 없어 풍미가 좋지 못하고, 소고기 특유의 누린내가 완전히 제거되지 않는 등의 문제가 있었다.Meanwhile, beef radish soup is a clear soup made by boiling beef and radish. It has a refreshing yet sweet taste and is enjoyed by people of all ages. This kind of beef radish soup is made by cutting brisket or beef stew and radish into a pot and boiling it until soft. It has the advantage of being easy to make at home. However, due to the nature of this beef radish soup, which is cooked in small quantities, it does not have the deep and cool taste unique to radish soup, so it does not have a good flavor, and there are problems such as the unique smell of beef being not completely removed.
따라서, 소고기 전처리 및 가열과정, 무의 전처리과정 및 육수제조과정을 각각 진행하여 제조하는 방법을 통해, 소고기 특유의 잡내가 없으며, 맑은 소고기무국 특유의 시원하고, 담백한 풍미가 우수하여 기호성이 높으며, 보관 및 유통이 용이한 소고기무국 제조방법의 개발이 필요한 실정이다. Therefore, through a method of manufacturing by proceeding with the beef pre-treatment and heating process, the radish pre-treatment process, and the broth preparation process, there is no unpleasant odor unique to beef, and the clear, refreshing, light flavor of beef radish soup is excellent, making it highly palatable. There is a need to develop a method for manufacturing beef radish soup that is easy to store and distribute.
본 발명은 상기 종래기술이 갖는 문제점을 해결하기 위해서 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 소고기 전처리 및 가열과정, 무의 전처리과정 및 육수제조과정을 각각 진행한 후 혼합 및 가열하는 제조방법을 택함으로써, 소고기 특유의 잡내가 없으며, 맑은 소고기무국 특유의 시원하고 담백한 풍미가 우수하여 기호성이 높으며, 보관 및 유통이 용이한 소고기무국 제조방법을 제공함에 그 목적이 있다. The present invention was created to solve the problems of the prior art, and the problem to be solved by the present invention is a manufacturing method of mixing and heating after performing the beef pretreatment and heating process, the radish pretreatment process, and the broth production process, respectively. By choosing , the purpose is to provide a method for manufacturing beef radish soup that has no unpleasant odor unique to beef, has excellent cool and light flavor unique to clear beef radish soup, has high palatability, and is easy to store and distribute.
또 다른 목적으로는 육수제조과정에서 용아초추출물, 유근피추출물, 측백엽추출물 및 마리골드추출물을 혼합하여 제조된 천연육수를 포함함으로써, 각각의 유효한 성분과 함께 천연재료들로 맛과 향을 증진시키며, 각각의 특유의 맛과 향이 어우러져 소고기의 조직감과 전체적인 감칠맛을 더욱 향상시킬 수 있는 소고기무국 제조방법을 제공함에 그 목적이 있다. Another purpose is to include a natural broth made by mixing Yongsea extract, Radix root bark extract, Cupressa leaf extract, and marigold extract during the broth manufacturing process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient. The purpose is to provide a method of manufacturing beef radish soup that can further improve the texture and overall umami of beef by combining each unique taste and aroma.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 소고기무국 제조방법은 소고기의 지방 및 불순물을 제거하는 소고기 전처리단계와, 상기 소고기 전처리단계에서 전처리된 소고기를 가열한 후, 상기 가열한 소고기를 결대로 찢는 소고기 가열단계와, 상기 소고기 가열단계에서 가열된 소고기육수에 사골육수농축액, 국간장, 무, 복합조미식품, 정제염, 마늘, L-글루탐산나트륨 및 후춧가루를 혼합하고 가열하는 육수제조단계와, 세척한 무를 절단한 후, 물에 데치는 무 전처리단계 및 상기 소고기 가열단계에서 가열된 소고기, 상기 육수제조단계에서 제조된 육수 및 상기 무 전처리단계에서 전처리된 무를 혼합하여 가열하는 혼합 및 가열단계를 포함하여 이루어지는 것을 특징으로 한다. The beef radish soup manufacturing method according to the present invention for achieving the above object includes a beef pre-treatment step of removing fat and impurities of beef, heating the beef pre-treated in the beef pre-treatment step, and then combining the heated beef with grains. A tearing beef heating step, a broth manufacturing step of mixing and heating beef broth heated in the beef heating step with bone broth concentrate, soup soy sauce, radish, complex seasoning, refined salt, garlic, monosodium L-glutamate, and pepper powder, and washing. After cutting one radish, it includes a radish pretreatment step of blanching in water and a mixing and heating step of mixing and heating the beef heated in the beef heating step, the broth prepared in the broth production step, and the radish pretreated in the radish pretreatment step. It is characterized by being carried out.
또, 상기 소고기 가열단계는 소고기 가열시 생성된 소고기육수 100중량부에 천연육수 20~30중량부를 더 포함하되, 상기 천연육수는 용아초추출물 100중량부에 대하여, 유근피추출물 30~70중량부, 측백엽 추출물 20~30중량부 및 마리골드 추출물 10~15중량부를 혼합하여 제조하는 것을 특징으로 한다. In addition, the beef heating step further includes 20 to 30 parts by weight of natural broth per 100 parts by weight of beef broth generated during heating of beef, wherein the natural broth contains 30 to 70 parts by weight of Yu root bark extract, based on 100 parts by weight of Yongsacillus extract. It is characterized in that it is manufactured by mixing 20 to 30 parts by weight of Arborvitae leaf extract and 10 to 15 parts by weight of marigold extract.
또, 상기 무 전처리단계는 상기 세척한 무를 절단한 후 물에 데치는 과정 이후에, 상기 데친 무에 호박씨오일 및 해바라기씨오일을 더 도포하되, 상기 데친 무 100중량부에 대하여, 호박씨오일 2~5중량부 및 해바라기씨오일 2~5중량부를 도포하는 것을 특징으로 한다. In addition, in the radish pretreatment step, after cutting the washed radish and then blanching it in water, pumpkin seed oil and sunflower seed oil are further applied to the blanched radish, wherein 2 to 5 pumpkin seed oils are added to 100 parts by weight of the blanched radish. It is characterized by applying 2 to 5 parts by weight of sunflower seed oil.
또, 상기 혼합 및 가열단계는 상기 소고기 가열단계에서 가열된 소고기 100중량부에 대하여, 상기 육수제조단계에서 제조된 육수 1,000~1,500중량부 및 상기 무 전처리단계에서 전처리된 무 200~400중량부를 혼합하여 60~90℃에서 20~40분 동안 가열하는 것을 특징으로 한다. In addition, the mixing and heating step is performed by mixing 1,000 to 1,500 parts by weight of the broth prepared in the broth production step and 200 to 400 parts by weight of the radish pretreated in the radish pretreatment step, with respect to 100 parts by weight of beef heated in the beef heating step. It is characterized by heating at 60 to 90°C for 20 to 40 minutes.
본 발명에 따르면, 소고기 전처리 및 가열과정, 무의 전처리과정 및 육수제조과정을 각각 진행한 후 혼합 및 가열하는 제조방법을 택함으로써, 소고기 특유의 잡내가 없으며, 맑은 소고기무국 특유의 시원하고 담백한 풍미가 우수하여 기호성이 높으며, 보관 및 유통이 용이한 효과가 있다. According to the present invention, by selecting a manufacturing method of mixing and heating after performing the beef pre-treatment and heating process, the radish pre-treatment process, and the broth preparation process, respectively, there is no unpleasant odor unique to beef, and the cool and light flavor unique to clear beef radish soup is achieved. It has excellent palatability and is easy to store and distribute.
또한, 본 발명에서는 육수제조과정에서 용아초추출물, 유근피추출물, 측백엽추출물 및 마리골드추출물을 혼합하여 제조된 천연육수를 포함함으로써, 각각의 유효한 성분과 함께 천연재료들로 맛과 향을 증진시키며, 각각의 특유의 맛과 향이 어우러져 소고기의 조직감과 전체적인 감칠맛을 더욱 향상시킬 수 있는 효과가 있다. In addition, the present invention includes a natural broth prepared by mixing Yongsacia extract, Radix root bark extract, Cupressa leaf extract, and marigold extract during the broth manufacturing process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient, The unique taste and aroma of each are combined to further improve the texture and overall umami of beef.
도 1은 본 발명에 따른 소고기무국 제조방법을 나타낸 단계흐름도이다. Figure 1 is a step flow diagram showing the method for producing beef radish soup according to the present invention.
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.
도 1은 본 발명에 따른 소고기무국 제조방법을 나타낸 단계흐름도이다. Figure 1 is a step flow diagram showing the method for producing beef radish soup according to the present invention.
첨부된 도 1을 참조하면, 본 발명에 따른 소고기무국 제조방법은 소고기 전처리단계(S10), 소고기 가열단계(S20), 육수제조단계(S30), 무 전처리단계(S40) 및 혼합 및 가열단계(S50)를 포함하여 이루어진다. Referring to Figure 1 attached, the method for producing beef radish soup according to the present invention includes a beef pretreatment step (S10), a beef heating step (S20), a broth preparation step (S30), a radish pretreatment step (S40), and a mixing and heating step ( S50) is included.
1. 소고기 전처리단계(S10)1. Beef preprocessing step (S10)
소고기 전처리단계(S10)는 소고기의 지방 및 불순물을 제거하는 단계이다. The beef pretreatment step (S10) is a step of removing fat and impurities from beef.
이를 통해, 하기의 소고기의 가열과정에서 기름성분이나 불순물 없이 소고기의 살코기 부분만을 제공할 수 있을 뿐만 아니라, 소고기 특유의 잡내를 저하시킬 수 있다.Through this, not only can only the lean meat portion of beef be provided without oil or impurities in the beef heating process below, but also the unique beef odor can be reduced.
2. 소고기 가열단계(S20)2. Beef heating step (S20)
소고기 가열단계(S20)는 상기 소고기 전처리단계(S10)에서 전처리된 소고기를 가열한 후, 상기 가열한 소고기를 결대로 찢는 단계이다. The beef heating step (S20) is a step of heating the beef pretreated in the beef pretreatment step (S10) and then tearing the heated beef into grains.
더 상세하게는, 상기 소고기 전처리단계(S10)에서 전처리된 소고기를 정제수가 투입된 90~110℃의 스팀솥에서 2~3시간 동안 가열한 후, 상기 가열한 소고기를 결대로 찢는 것이다. More specifically, the beef pre-treated in the beef pre-treatment step (S10) is heated in a steam pot at 90-110°C with purified water for 2-3 hours, and then the heated beef is torn along the grain.
상기의 과정을 통해, 소고기의 육질이 부드럽고 쫄깃할 뿐만 아니라, 소고기 특유의 잡내를 저하시킬 수 있다.Through the above process, the meat quality of beef is not only soft and chewy, but also the unique smell of beef can be reduced.
만약, 상기 소고기 전처리단계(S10)에서 전처리된 소고기를 90℃, 2시간 미만으로 가열할 경우에는 상기 소고기의 육질이 질길 뿐만 아니라 소고기 특유의 잡내를 저하시키기 어렵고, 110℃, 3시간을 초과하여 가열할 경우에는 소고기의 수율이 현저히 떨어질 뿐만 아니라 육질이 흐물거리게 되어 오히려 식감을 저하시킬 수 있다. If the beef pre-treated in the beef pre-treatment step (S10) is heated at 90°C for less than 2 hours, not only is the meat quality of the beef tough, but it is difficult to reduce the beef's unique odor, and if heated at 110°C for more than 3 hours, When heated, not only does the yield of beef decrease significantly, but the meat quality becomes mushy, which can actually reduce the texture.
3. 육수제조단계(S30)3. Broth manufacturing step (S30)
육수제조단계(S30)는 상기 소고기 가열단계(S20)에서 소고기 가열시 생성된 소고기육수에 사골육수농축액, 국간장, 무, 복합조미식품, 정제염, 마늘, L-글루탐산나트륨 및 후춧가루를 혼합하고 가열하는 단계이다. In the broth production step (S30), bone broth concentrate, soup soy sauce, radish, complex seasoning food, refined salt, garlic, monosodium L-glutamate, and pepper powder are mixed with the beef broth generated when heating the beef in the beef heating step (S20) and heated. This is the step.
더 상세하게는, 상기 소고기 가열단계(S20)에서 소고기 가열시 생성된 소고기육수 100중량부에 대하여, 사골육수농축액 1~3중량부, 국간장 1~3중량부, 무 1~3중량부, 복합조미식품 0.5~2중량부, 정제염 0.5~2중량부, 마늘 0.5~2중량부, L-글루탐산나트륨 0.1~0.5중량부 및 후춧가루 0.05~0.1중량부를 혼합하고 60~90℃에서 20~60분 동안 가열하는 것이다.More specifically, for 100 parts by weight of beef broth generated when heating beef in the beef heating step (S20), 1 to 3 parts by weight of bone broth concentrate, 1 to 3 parts by weight of soup soy sauce, 1 to 3 parts by weight of radish, Mix 0.5 to 2 parts by weight of complex seasoning food, 0.5 to 2 parts by weight of refined salt, 0.5 to 2 parts by weight of garlic, 0.1 to 0.5 parts by weight of sodium L-glutamate, and 0.05 to 0.1 parts by weight of pepper powder and simmer at 60 to 90°C for 20 to 60 minutes. It is heated for a while.
상기 소고기 가열단계(S20)에서 소고기 가열시 생성된 소고기육수 100중량부에 대하여, 사골육수농축액 1~3중량부, 국간장 1~3중량부, 무 1~3중량부, 복합조미식품 0.5~2중량부, 정제염 0.5~2중량부, 마늘 0.5~2중량부, L-글루탐산나트륨 0.1~0.5중량부 및 후춧가루 0.05~0.1중량부를 혼합함을 통해, 고소하고 진한 맛 및 감칠맛을 제공할 수 있다. For 100 parts by weight of beef broth produced when heating beef in the beef heating step (S20), 1 to 3 parts by weight of bone broth concentrate, 1 to 3 parts by weight of soup soy sauce, 1 to 3 parts by weight of radish, and 0.5 to 0.5 parts by weight of complex seasoning food. By mixing 2 parts by weight, 0.5 to 2 parts by weight of refined salt, 0.5 to 2 parts by weight of garlic, 0.1 to 0.5 parts by weight of sodium L-glutamate, and 0.05 to 0.1 parts by weight of pepper powder, a nutty, rich taste and umami can be provided. .
본 발명에서는 상기 소고기 가열단계(S20)에서 소고기 가열시 생성된 소고기육수에 천연육수를 더 포함할 수 있다. In the present invention, natural broth may be further included in the beef broth generated when heating beef in the beef heating step (S20).
더 상세하게는, 상기 소고기 가열단계(S20)에서 소고기 가열시 생성된 소고기육수 100중량부에 천연육수 20~30중량부를 더 포함하는 것이다. More specifically, in the beef heating step (S20), 20 to 30 parts by weight of natural broth is further included in 100 parts by weight of beef broth generated during heating of beef.
여기서, 천연육수는 용아초추출물, 유근피추출물, 측백엽추출물 및 마리골드추출물을 혼합하여 제조한다.Here, the natural broth is prepared by mixing Yongweed extract, Radix root bark extract, Chrysanthemum leaf extract, and Marigold extract.
더 상세하게는, 용아초추출물 100중량부에 대하여, 유근피추출물 30~70중량부, 측백엽 추출물 20~30중량부 및 마리골드 추출물 10~15중량부를 혼합하여 제조하는 것이다. More specifically, it is prepared by mixing 30 to 70 parts by weight of Radix Root Bark extract, 20 to 30 parts by weight of Eucalyptus leaf extract, and 10 to 15 parts by weight of marigold extract, with respect to 100 parts by weight of Yongweed extract.
용아초추출물 100중량부에 대하여, 유근피추출물 30~70중량부, 측백엽추출물 20~30중량부 및 마리골드추출물 10~15중량부를 혼합함을 통해, 각각의 유효한 성분과 함께 천연재료들로 맛과 향을 증진시키며, 각각의 특유의 맛과 향이 어우러져 소고기의 조직감과 전체적인 감칠맛을 더욱 향상시킬 수 있다. By mixing 100 parts by weight of Dragonfly extract, 30 to 70 parts by weight of Radix Root Bark extract, 20 to 30 parts by weight of Chrysanthemum leaf extract, and 10 to 15 parts by weight of Marigold extract, the taste and taste are made from natural ingredients along with each effective ingredient. It enhances the aroma, and the unique taste and aroma of each product come together to further improve the texture and overall umami of the beef.
먼저, 용아초추출물은 세척한 용아초를 수분함량이 5% 이하가 되도록 건조한 후, 상기 건조된 용아초에 물을 중량대비 1 : 10~15의 비율로 혼합하고, 80~90℃에서 3~7시간 동안 가열하여 액상 추출물만 수득한 것으로서, 항균, 항산화, 항염, 면역력강화, 소화촉진 등의 효능과 함께, 특유의 신맛과 단맛이 조화롭게 어우러져 소고기 특유의 잡내를 저하시키고 식감을 높여준다. First, the Yongjaweed extract is made by drying the washed Yongjaweed to a moisture content of 5% or less, mixing the dried Yongjaweed with water at a ratio of 1:10 to 15 by weight, and stirring for 3~15 minutes at 80~90℃. Only the liquid extract is obtained by heating for 7 hours. It has antibacterial, antioxidant, anti-inflammatory, immune strengthening, and digestion-promoting effects, and the unique sourness and sweetness harmoniously combine to reduce the unique odor of beef and improve the texture.
유근피추출물은 세척한 유근피를 수분함량이 5% 이하가 되도록 건조한 후, 상기 건조된 유근피에 물을 중량대비 1 : 10~15의 비율로 혼합하고, 80~90℃에서 3~7시간 동안 가열하여 액상 추출물만 수득한 것으로서, 유근피는 생체 내 독성이 없으면서도 중성지방을 자유지방산 및 글리세롤로 분해하여 지방분해(lipolysis)를 촉진하는 우수한 효능을 가지고 있으며, 항균, 항산화, 항염, 면역력강화, 소화촉진 등의 효능과 함께, 특유의 맛과 향을 통해 소고기 특유의 잡내를 저하시키고 식감을 높여준다. The root bark extract is made by drying the washed root bark to a moisture content of 5% or less, mixing water into the dried root bark at a ratio of 1:10 to 15 by weight, and heating at 80 to 90°C for 3 to 7 hours. Only the liquid extract was obtained, and while it is not toxic in vivo, it has excellent efficacy in promoting lipolysis by decomposing neutral fat into free fatty acid and glycerol, and is antibacterial, antioxidant, anti-inflammatory, strengthens immunity, and promotes digestion. In addition to other benefits, it reduces the unique smell of beef and improves the texture through its unique taste and aroma.
측백엽추출물은 세척한 측백엽을 수분함량이 5% 이하가 되도록 건조한 후, 상기 건조된 측백엽에 물을 중량대비 1 : 10~15의 비율로 혼합하고, 80~90℃에서 3~7시간 동안 가열하여 액상 추출물만 수득한 것으로서, 항염, 항균, 항산화, 면역력강화, 항알레르기 및 피부보호 등의 효능과 함께, 특유의 맛과 향을 통해 소고기 특유의 잡내를 저하시키고 식감을 높여준다. To obtain the Arborvitae leaf extract, dry the washed Arborvitae leaves to a moisture content of 5% or less, mix the dried Arborvitae leaves with water at a ratio of 1:10 to 15 by weight, and heat at 80 to 90°C for 3 to 7 hours. It is obtained only as a liquid extract, and has anti-inflammatory, antibacterial, antioxidant, immunity-boosting, anti-allergic, and skin-protecting effects, as well as reducing beef's unique odor and improving texture through its unique taste and aroma.
마리골드추출물은 세척한 마리골드를 수분함량이 5% 이하가 되도록 건조한 후, 상기 건조된 마리골드에 물을 중량대비 1 : 10~15의 비율로 혼합하고, 80~90℃에서 3~7시간 동안 가열하여 액상 추출물만 수득한 것으로서, 항염, 항균, 항산화, 면역력강화, 소화개선 및 피부재생 등의 효능과 함께, 특유의 산뜻하고 향기로운 맛을 통해 소고기 특유의 잡내를 저하시키고 식감을 높여준다. Marigold extract is made by drying washed marigolds to a moisture content of 5% or less, mixing water into the dried marigolds at a ratio of 1:10-15 by weight, and steeping at 80-90°C for 3-7 hours. Only the liquid extract is obtained by heating for a while, and it has anti-inflammatory, antibacterial, antioxidant, immune strengthening, digestion improvement, and skin regeneration effects, as well as a unique refreshing and fragrant taste that reduces the unique odor of beef and improves the texture.
4. 무 전처리단계(S40)4. Radish pretreatment step (S40)
무 전처리단계(S40)는 세척한 무를 절단한 후, 물에 데치는 단계이다. The radish pretreatment step (S40) is a step of cutting the washed radish and then blanching it in water.
더 상세하게는, 세척한 무를 5~10mm의 두께로 절단한 후, 80~100℃의 물에 2~5분 동안 데치는 것이다. More specifically, the washed radish is cut into 5-10 mm thick pieces and then blanched in water at 80-100°C for 2-5 minutes.
이를 통해, 소고기 및 육수와 조화롭게 어우러져 단맛 및 부드러운 식감을 제공할 수 있다. Through this, it can be harmoniously combined with beef and broth to provide a sweet taste and soft texture.
본 발명에서는 상기 세척한 무를 절단한 후 물에 데치는 과정 이후에, 상기 데친 무에 호박씨오일 및 해바라기씨오일을 더 도포할 수 있다. In the present invention, after cutting the washed radish and then blanching it in water, pumpkin seed oil and sunflower seed oil can be further applied to the blanched radish.
더 상세하게는, 상기 세척한 무를 절단한 후 물에 데치는 과정 이후에, 상기 데친 무 100중량부에 대하여, 호박씨오일 2~5중량부 및 해바라기씨오일 2~5중량부를 도포하는 것이다. More specifically, after cutting the washed radish and then blanching it in water, 2 to 5 parts by weight of pumpkin seed oil and 2 to 5 parts by weight of sunflower seed oil are applied to 100 parts by weight of the blanched radish.
이는 상기 데친 무의 수분은 빠지지 않고 무 자체의 색은 유지되면서, 호박씨오일 및 해바라기씨오일이 고르게 도포되어 유효한 성분과 함께 고소한 맛과 풍미를 증진시킬 수 있다. This means that the moisture of the blanched radish is not lost and the color of the radish itself is maintained, while the pumpkin seed oil and sunflower seed oil are evenly applied to enhance the savory taste and flavor along with the effective ingredients.
만약, 상기 데친 무 100중량부에 대하여, 호박씨오일 및 해바라기씨오일을 상기의 범위 미만으로 도포할 경우에는 상기 데친 무에 고르게 도포되지 않아 그 효과가 미미할 수 있으며, 상기의 범위를 초과하여 도포할 경우에는 필요 이상의 도포량으로 인하여 오히려 호박씨오일 및 해바라기씨오일 맛이 강하게 되어 무 고유의 맛을 저하시킬 뿐만 아니라 그로인해 전체적인 식감을 저하시킬 수 있다. If pumpkin seed oil and sunflower seed oil are applied in amounts less than the above range relative to 100 parts by weight of the blanched radish, the effect may be minimal as it is not evenly applied to the blanched radish, and if applied in excess of the above range, the effect may be minimal. In this case, if the amount applied is more than necessary, the taste of pumpkin seed oil and sunflower seed oil may become stronger, which not only reduces the inherent taste of radish, but also reduces the overall texture.
여기서, 호박씨오일은 수분함량이 5% 이하가 되도록 건조된 호박씨를 180~220℃의 온도에서 20~30분 동안 가열하고, 상기 가열된 호박씨를 100~200MPa의 압력에서 30-60분 동안 압착하여 호박씨 원유를 추출한 후, 정제하여 제조된 것이다. Here, pumpkin seed oil is made by heating pumpkin seeds dried to a moisture content of 5% or less at a temperature of 180 to 220°C for 20 to 30 minutes, and pressing the heated pumpkin seeds at a pressure of 100 to 200 MPa for 30 to 60 minutes. It is manufactured by extracting and refining pumpkin seed crude oil.
호박씨오일은 비타민 E, 아미노산 및 오메가-3 지방산 등의 영양소를 함유하고 있어 피부건강개선, 항산화작용, 모발강화, 소화개선 및 항염작용 등의 효과가 있고, 호박씨 특유의 고소한 맛과 향을 제공하며, 무의 수분이 빠지지 않도록 코팅하는 역할을 한다. Pumpkin seed oil contains nutrients such as vitamin E, amino acids, and omega-3 fatty acids, and has effects such as improving skin health, antioxidant action, hair strengthening, improving digestion, and anti-inflammatory action, and provides the unique nutty taste and aroma of pumpkin seeds. , It serves to coat the radish so that moisture does not escape.
해바라기씨오일은 수분함량이 5% 이하가 되도록 건조된 해바라기씨를 180~220℃의 온도에서 20~30분 동안 가열하고, 상기 가열된 해바라기씨를 100~200MPa의 압력에서 30-60분 동안 압착하여 해바라기씨 원유를 추출한 후, 정제하여 제조된 것이다. Sunflower seed oil is made by heating sunflower seeds dried to a moisture content of 5% or less at a temperature of 180-220°C for 20-30 minutes, and pressing the heated sunflower seeds at a pressure of 100-200 MPa for 30-60 minutes to produce sunflower oil. It is manufactured by extracting seed crude oil and then refining it.
상기 해바라기씨오일은 셀레늄, 올레산, 리놀레산, 인지질, 미티오닌, 라이신, 칼륨, 칼슘, 철분, 무기질 및 비타민 B1, B2 복합체 등의 영양성분을 통해 암세포의 발생 및 증식 억제, 피부미용, 혈액순환, 고혈압이나 동맥경화 등의 심혈관 질환 예방, 면역력 강화 및 뇌 건강 증진 등의 효과가 있고, 해바라기씨 특유의 고소한 맛과 향을 제공하며, 무의 수분이 빠지지 않도록 코팅하는 역할을 한다. The sunflower seed oil inhibits the development and proliferation of cancer cells, skin care, and blood circulation through nutrients such as selenium, oleic acid, linoleic acid, phospholipids, mythionine, lysine, potassium, calcium, iron, minerals, and vitamins B1 and B2 complex. It has effects such as preventing cardiovascular diseases such as high blood pressure and arteriosclerosis, strengthening immunity, and improving brain health, provides the unique nutty taste and aroma of sunflower seeds, and serves as a coating to prevent moisture from being lost in the radish.
5. 혼합 및 가열단계(S50)5. Mixing and heating step (S50)
혼합 및 가열단계(S50)는 상기 소고기 가열단계(S20)에서 가열된 소고기, 상기 육수제조단계(S30)에서 제조된 육수 및 상기 무 전처리단계(S40)에서 전처리된 무를 혼합하여 가열하는 단계이다. The mixing and heating step (S50) is a step of mixing and heating the beef heated in the beef heating step (S20), the broth prepared in the broth preparation step (S30), and the radish pretreated in the radish pretreatment step (S40).
더 상세하게는, 상기 소고기 가열단계(S20)에서 가열된 소고기 100중량부에 대하여, 상기 육수제조단계(S30)에서 제조된 육수 1,000~1,500중량부 및 상기 무 전처리단계(S40)에서 전처리된 무 200~400중량부를 혼합하여 60~90℃에서 20~40분 동안 가열하는 것이다. More specifically, for 100 parts by weight of beef heated in the beef heating step (S20), 1,000 to 1,500 parts by weight of the broth prepared in the broth preparation step (S30) and the radish pretreated in the radish pretreatment step (S40) Mix 200 to 400 parts by weight and heat at 60 to 90°C for 20 to 40 minutes.
상기 소고기 가열단계(S20)에서 가열된 소고기 100중량부에 대하여, 상기 육수제조단계(S30)에서 제조된 육수 1,000~1,500중량부 및 상기 무 전처리단계(S40)에서 전처리된 무 200~400중량부를 혼합함으로써, 상기 가열된 소고기의 부드럽고 쫄깃한 씹힘성과 상기 육수의 깊고 진한 맛에 상기 전처리된 무의 달고 부드러운 식감이 어우려져 전체적인 맛과 풍미를 증진시키게 된다. For 100 parts by weight of beef heated in the beef heating step (S20), 1,000 to 1,500 parts by weight of the broth prepared in the broth preparation step (S30) and 200 to 400 parts by weight of the radish pretreated in the radish pretreatment step (S40) By mixing, the soft and chewy texture of the heated beef and the deep, rich taste of the broth are combined with the sweet and soft texture of the pre-treated radish to enhance the overall taste and flavor.
또한, 상기 소고기 가열단계(S20)에서 가열된 소고기 100중량부에 대하여, 상기 육수제조단계(S30)에서 제조된 육수 1,000~1,500중량부 및 상기 무 전처리단계(S40)에서 전처리된 무 200~400중량부를 혼합하여 60~90℃에서 20~40분 동안 가열함으로써, 상기 육수의 깊고 진한 맛이 상기 가열된 소고기 및 전처리된 무에 충분히 스며들어 상기 가열된 소고기의 부드럽고 쫄깃한 씹힘성과 상기 무의 달고 부드러운 식감을 더욱 극대화시켜 전체적인 맛과 풍미를 증진시키게 된다. In addition, for 100 parts by weight of beef heated in the beef heating step (S20), 1,000 to 1,500 parts by weight of broth prepared in the broth preparation step (S30) and 200 to 400 parts by weight of radish pretreated in the radish pretreatment step (S40) By mixing parts by weight and heating at 60 to 90°C for 20 to 40 minutes, the deep and rich taste of the broth sufficiently permeates the heated beef and pre-treated radish, creating the soft and chewy chew of the heated beef and the sweet and soft texture of the radish. It further maximizes the texture and improves the overall taste and flavor.
본 발명에서는 상기 혼합 및 가열단계(S40)에서 혼합 및 가열된 소고기무국에 신선초분말 및 익모초분말을 더 추가할 수 있다. In the present invention, fresh vinegar powder and motherwort powder can be further added to the mixed and heated beef radish soup in the mixing and heating step (S40).
더 상세하게는, 상기 혼합 및 가열단계(S40)에서 혼합 및 가열된 소고기무국100중량부에 신선초분말 0.5~2중량부 및 익모초분말 0.5~2중량부를 추가하는 것이다. More specifically, 0.5 to 2 parts by weight of fresh root powder and 0.5 to 2 parts by weight of motherwort powder are added to 100 parts by weight of beef radish soup mixed and heated in the mixing and heating step (S40).
이를 통해, 상기 혼합 및 가열된 소고기무국에 신선초분말 및 익모초분말이 소량 혼합되어 각각의 유효한 성분과 함께 소고기 특유의 잡내를 없애고, 신선초분말 및 익모초분말의 특유의 맛과 향을 통해 느끼하거나 텁텁한 맛을 상쇄시키고 감칠맛을 더욱 높일 수 있다. Through this, a small amount of shepherd's purse powder and motherwort powder are mixed into the mixed and heated beef radish soup to remove the unique beef odor along with each effective ingredient, and to remove the greasy or dull taste through the unique taste and aroma of the apricot herb powder and motherwort powder. It can offset and further enhance the savory taste.
상기 신선초분말 및 익모초분말은 각각 수분함량이 5% 이하가 되도록 건조한 후, 100~200mesh의 크기로 분쇄한 것을 사용한다. The fresh herb powder and motherwort powder are each dried to a moisture content of 5% or less and then ground to a size of 100 to 200 mesh.
먼저, 신선초분말은 비타민 C 및 플라보노이드가 다량 함유되어 있으며, 항균작용, 소화개선, 면역강화 및 혈압조절 등의 효능과 함께 특유의 맛과 향을 통해 소고기 특유의 잡내 또한 제거시키며, 느끼하거나 텁텁한 맛을 상쇄시키고 감칠맛을 더욱 높일 수 있다. First, fresh vinegar powder contains a large amount of vitamin C and flavonoids, and has antibacterial, digestion improvement, immune strengthening, and blood pressure control effects. It also removes beef-specific odor through its unique taste and aroma, and has a greasy or dull taste. It can offset and further enhance the savory taste.
익모초분말은 항염작용, 면역강화, 소화개선, 항균작용, 혈압조절 등의 효능과 함께 특유의 맛과 향을 통해 소고기 특유의 잡내 또한 제거시키며, 느끼하거나 텁텁한 맛을 상쇄시키고 감칠맛을 더욱 높일 수 있다. Motherwort powder has anti-inflammatory effects, immune strengthening, digestion improvement, antibacterial action, and blood pressure control. In addition to its unique taste and aroma, motherwort powder also removes the unique odor of beef, offsets the greasy or dry taste, and further enhances the umami flavor. .
만약, 상기 혼합 및 가열된 소고기무국 100중량부에 대하여, 신선초분말 및 익모초분말을 상기의 범위 미만으로 도포할 경우에는 상기 혼합 및 가열된 소고기무국에 신선초분말 및 익모초분말이 고르게 혼합되지 않아 그 효과가 미미하며, 상기의 범위를 초과하여 도포할 경우에는 필요 이상의 도포량으로 인하여 오히려 신선초분말 및 익모초분말의 맛이 강하게 되어 소고기무국 고유의 맛을 저하시킬 수 있다. If, with respect to 100 parts by weight of the mixed and heated beef radish soup, the amount of fresh green vinegar powder and motherwort vinegar powder is applied below the above range, the fresh green vinegar powder and motherwort vinegar powder will not be evenly mixed in the mixed and heated beef radish soup, resulting in an effect. It is insignificant, and when applied in excess of the above range, the taste of the fresh root powder and motherwort powder becomes stronger due to the amount applied more than necessary, which may deteriorate the unique taste of the beef radish soup.
본 발명에서는 상기와 같이 제조된 소고기무국을 통째로 또는 건더기(소고기 및 무)와 육수를 분리하여 진공 포장한 후, -18℃ 이하로 유지되도록 하여 보관하는 것이 바람직하다. In the present invention, it is preferable to vacuum-package the beef radish soup prepared as above, either whole or with the ingredients (beef and radish) and broth separated, and then stored at -18°C or lower.
필요에 따라서, 냉동된 소고기무국을 외포장하여 냉동 상태로 보관 및 유통할 수 있다. If necessary, frozen beef radish soup can be externally packaged and stored and distributed in a frozen state.
본 발명에 따르면, 소고기 전처리 및 가열과정, 무의 전처리과정 및 육수제조과정을 각각 진행한 후 혼합 및 가열하는 제조방법을 택함으로써, 소고기 특유의 잡내가 없으며, 맑은 소고기무국 특유의 시원하고 담백한 풍미가 우수하여 기호성이 높으며, 보관 및 유통이 용이한 효과가 있다. According to the present invention, by selecting a manufacturing method of mixing and heating after performing the beef pre-treatment and heating process, the radish pre-treatment process, and the broth preparation process, respectively, there is no unpleasant odor unique to beef, and the cool and light flavor unique to clear beef radish soup is achieved. It has excellent palatability and is easy to store and distribute.
또한, 본 발명에서는 육수제조과정에서 용아초추출물, 유근피추출물, 측백엽추출물 및 마리골드추출물을 혼합하여 제조된 천연육수를 포함함으로써, 각각의 유효한 성분과 함께 천연재료들로 맛과 향을 증진시키며, 각각의 특유의 맛과 향이 어우러져 소고기의 조직감과 전체적인 감칠맛을 더욱 향상시킬 수 있는 효과가 있다. In addition, the present invention includes a natural broth prepared by mixing Yongsacia extract, Radix root bark extract, Cupressa leaf extract, and marigold extract during the broth manufacturing process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient, The unique taste and aroma of each are combined to further improve the texture and overall umami of beef.
이하에서 실시예를 통하여 본 발명을 더욱 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 통상의 기술자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 통상의 기술자에 의하여 쉽게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only intended to specifically illustrate the present invention and do not limit the scope of the present invention. In other words, simple modifications or changes to the present invention can be easily implemented by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.
실시예 1 : 본 발명에 따라 제조된 소고기무국Example 1: Beef radish soup prepared according to the present invention
1) 소고기 1.5kg의 지방 및 불순물을 제거한다. 1) Remove fat and impurities from 1.5 kg of beef.
2) 1)의 전처리된 소고기를 정제수가 투입된 100℃의 스팀솥에서 2시간 30분 동안 가열한 후, 상기 가열한 소고기를 결대로 찢는다.2) The beef pretreated in 1) is heated in a steam pot at 100°C filled with purified water for 2 hours and 30 minutes, and then the heated beef is torn along the grain.
3) 2)의 소고기 가열시 생성된 소고기육수 10kg, 사골육수농축액 200g, 국간장 200g, 무 200g, 복합조미식품 100g, 정제염 100g, 마늘 100g, L-글루탐산나트륨 30g 및 후춧가루 10g을 혼합하고 90℃에서 30분 동안 가열한다. 3) Mix 10kg of beef broth generated when heating the beef in 2), 200g of bone broth concentrate, 200g of soup soy sauce, 200g of radish, 100g of complex seasoning, 100g of refined salt, 100g of garlic, 30g of sodium L-glutamate, and 10g of pepper powder and heat to 90℃. Heat for 30 minutes.
4) 세척한 무를 7mm의 두께로 절단한 후, 100℃의 물에 3분 동안 데친다. 4) Cut the washed radishes into 7mm thick pieces and blanch them in 100℃ water for 3 minutes.
5) 2)의 가열된 소고기 1kg, 3)의 제조된 육수 10kg 및 4)의 전처리된 무 3kg을 혼합하여 90℃에서 30분 동안 가열한다.5) Mix 1 kg of heated beef in 2), 10 kg of broth prepared in 3), and 3 kg of pre-treated radish in 4) and heat at 90°C for 30 minutes.
실시예 2 : 본 발명에 따라 제조된 소고기무국(천연육수 추가) Example 2: Beef radish soup prepared according to the present invention (natural broth added)
1) 소고기 1.5kg의 지방 및 불순물을 제거한다.1) Remove fat and impurities from 1.5 kg of beef.
2) 1)의 전처리된 소고기를 정제수가 투입된 100℃의 스팀솥에서 2시간 30분 동안 가열한 후, 상기 가열한 소고기를 결대로 찢는다.2) The beef pretreated in 1) is heated in a steam pot at 100°C filled with purified water for 2 hours and 30 minutes, and then the heated beef is torn along the grain.
3) 2)의 소고기 가열시 생성된 소고기육수 10kg, 천연육수 2.5kg, 사골육수농축액 200g, 국간장 200g, 무 200g, 복합조미식품 100g, 정제염 100g, 마늘 100g, L-글루탐산나트륨 30g 및 후춧가루 10g을 혼합하고 90℃에서 30분 동안 가열한다(천연육수는 용아초추출물 100중량부, 유근피추출물 50중량부, 측백엽 추출물 30중량부 및 마리골드 추출물 10중량부를 혼합하여 제조함). 3) 10kg of beef broth produced when heating the beef in 2), 2.5kg of natural broth, 200g of bone broth concentrate, 200g of soup soy sauce, 200g of radish, 100g of complex seasoning, 100g of refined salt, 100g of garlic, 30g of sodium L-glutamate, and 10g of pepper powder. Mix and heat at 90°C for 30 minutes (natural broth is prepared by mixing 100 parts by weight of Yonggia extract, 50 parts by weight of Radix root extract, 30 parts by weight of Cupressa leaf extract, and 10 parts by weight of marigold extract).
4) 세척한 무를 7mm의 두께로 절단한 후, 100℃의 물에 3분 동안 데친다. 4) Cut the washed radishes into 7mm thick pieces and blanch them in 100℃ water for 3 minutes.
5) 2)의 가열된 소고기 1kg, 3)의 제조된 육수 10kg 및 4)의 전처리된 무 3kg을 혼합하여 90℃에서 30분 동안 가열한다. 5) Mix 1 kg of heated beef in 2), 10 kg of broth prepared in 3), and 3 kg of pre-treated radish in 4) and heat at 90°C for 30 minutes.
실시예 3 : 본 발명에 따라 제조된 소고기무국(무에 호박씨오일 및 해바라기씨오일 도포) Example 3: Beef radish soup prepared according to the present invention (pumpkin seed oil and sunflower seed oil applied to radish)
1) 소고기 1.5kg의 지방 및 불순물을 제거한다. 1) Remove fat and impurities from 1.5 kg of beef.
2) 1)의 전처리된 소고기를 정제수가 투입된 100℃의 스팀솥에서 2시간 30분 동안 가열한 후, 상기 가열한 소고기를 결대로 찢는다.2) The beef pretreated in 1) is heated in a steam pot at 100°C filled with purified water for 2 hours and 30 minutes, and then the heated beef is torn along the grain.
3) 2)의 소고기 가열시 생성된 소고기육수 10kg, 사골육수농축액 200g, 국간장 200g, 무 200g, 복합조미식품 100g, 정제염 100g, 마늘 100g, L-글루탐산나트륨 30g 및 후춧가루 10g을 혼합하고 90℃에서 30분 동안 가열한다. 3) Mix 10kg of beef broth generated when heating the beef in 2), 200g of bone broth concentrate, 200g of soy sauce, 200g of radish, 100g of complex seasoning, 100g of refined salt, 100g of garlic, 30g of sodium L-glutamate, and 10g of pepper powder and heat to 90℃. Heat for 30 minutes.
4) 세척한 무를 7mm의 두께로 절단한 후, 100℃의 물에 3분 동안 데친다. 이후, 무 1kg 당 호박씨오일 30g 및 해바라기씨오일 30g을 도포한다. 4) Cut the washed radishes into 7mm thick pieces and blanch them in 100℃ water for 3 minutes. Afterwards, apply 30g of pumpkin seed oil and 30g of sunflower seed oil per 1kg of radish.
5) 2)의 가열된 소고기 1kg, 3)의 제조된 육수 10kg 및 4)의 전처리된 무 3kg을 혼합하여 90℃에서 30분 동안 가열한다.5) Mix 1 kg of heated beef in 2), 10 kg of broth prepared in 3), and 3 kg of pre-treated radish in 4) and heat at 90°C for 30 minutes.
실시예 4 : 본 발명에 따라 제조된 소고기무국(천연육수 추가 및 무에 호박씨오일 및 해바라기씨오일 도포) Example 4: Beef radish soup prepared according to the present invention (addition of natural broth and application of pumpkin seed oil and sunflower seed oil to radish)
1) 소고기 1.5kg의 지방 및 불순물을 제거한다. 1) Remove fat and impurities from 1.5 kg of beef.
2) 1)의 전처리된 소고기를 정제수가 투입된 100℃의 스팀솥에서 2시간 30분 동안 가열한 후, 상기 가열한 소고기를 결대로 찢는다.2) The beef pretreated in 1) is heated in a steam pot at 100°C filled with purified water for 2 hours and 30 minutes, and then the heated beef is torn along the grain.
3) 2)의 소고기 가열시 생성된 소고기육수 10kg, 천연육수 2.5kg, 사골육수농축액 200g, 국간장 200g, 무 200g, 복합조미식품 100g, 정제염 100g, 마늘 100g, L-글루탐산나트륨 30g 및 후춧가루 10g을 혼합하고 90℃에서 30분 동안 가열한다(천연육수는 용아초추출물 100중량부, 유근피추출물 50중량부, 측백엽 추출물 30중량부 및 마리골드 추출물 10중량부를 혼합하여 제조함). 3) 10kg of beef broth produced when heating the beef in 2), 2.5kg of natural broth, 200g of bone broth concentrate, 200g of soup soy sauce, 200g of radish, 100g of complex seasoning, 100g of refined salt, 100g of garlic, 30g of sodium L-glutamate, and 10g of pepper powder. Mix and heat at 90°C for 30 minutes (natural broth is prepared by mixing 100 parts by weight of Dragon's purse extract, 50 parts by weight of Radix root bark extract, 30 parts by weight of Cupressa leaf extract, and 10 parts by weight of marigold extract).
4) 세척한 무를 7mm의 두께로 절단한 후, 100℃의 물에 3분 동안 데친다. 이후, 무 1kg 당 호박씨오일 30g 및 해바라기씨오일 30g을 도포한다. 4) Cut the washed radishes into 7mm thick pieces and blanch them in 100℃ water for 3 minutes. Afterwards, apply 30g of pumpkin seed oil and 30g of sunflower seed oil per 1kg of radish.
5) 2)의 가열된 소고기 1kg, 3)의 제조된 육수 10kg 및 4)의 전처리된 무 3kg을 혼합하여 90℃에서 30분 동안 가열한다. 5) Mix 1 kg of heated beef in 2), 10 kg of broth prepared in 3), and 3 kg of pre-treated radish in 4) and heat at 90°C for 30 minutes.
비교예 : 일반적인 방법으로 제조된 소고기무국 Comparative example: Beef radish soup prepared by a general method
1) 소고기 1.5kg의 지방 및 불순물을 제거한다. 1) Remove fat and impurities from 1.5 kg of beef.
2) 1)의 전처리된 소고기 1kg, 물 10kg, 사골육수농축액 200g, 국간장 200g, 무 200g, 복합조미식품 100g, 정제염 100g, 마늘 100g, L-글루탐산나트륨 30g, 후춧가루 10g 및 세척 및 7mm 두께로 절단한 무 3kg을 혼합하여 90℃에서 1시간 동안 가열한다. 2) 1kg of pre-treated beef from 1), 10kg of water, 200g of bone broth concentrate, 200g of soup soy sauce, 200g of radish, 100g of complex seasoning, 100g of refined salt, 100g of garlic, 30g of monosodium L-glutamate, 10g of pepper powder, washed and cut into 7mm thick pieces. Mix 3 kg of cut radish and heat at 90°C for 1 hour.
실험 : 관능검사 Experiment: Sensory test
본 발명에 따라 제조된 소고기무국(실시예 1 내지 4) 및 비교예를 동일한 조건으로 조리하여 제조하고, 관능검사요원(2년 이상 관능검사 경험을 지닌 30명(남자 15명, 여자 15명))으로 하여금 맛, 풍미, 식감, 전체적인 기호도로 나누어 관능검사(5점 측정법 : 1: 매우 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 매우 좋음)를 실시하였다. 실시한 결과를 아래 표 1에 나타내었다.Beef radish soup (Examples 1 to 4) and comparative examples prepared according to the present invention were prepared by cooking under the same conditions, and sensory testers (30 people (15 men, 15 women) with more than 2 years of sensory test experience) ) conducted a sensory test (5-point measurement method: 1: very bad, 2: bad, 3: average, 4: good, 5: very good) divided into taste, flavor, texture, and overall preference. The results are shown in Table 1 below.
상기 표 1을 통해 알 수 있듯이, 모든 항목에서 비교예보다 실시예 1 내지 4가 높은 점수를 나타내고 있다. 이는 소고기 전처리 및 가열과정, 무의 전처리과정, 육수제조과정을 각각 진행한 후 혼합 및 가열하는 제조방법을 택함으로써, 소고기 특유의 잡내가 없으며, 맑은 소고기무국 특유의 시원하고 담백한 풍미가 우수하여 맛, 풍미, 식감 및 전체적인 기호도를 향상된 결과로 풀이된다. As can be seen from Table 1, Examples 1 to 4 show higher scores than the Comparative Example in all items. By choosing a manufacturing method of mixing and heating after proceeding with the beef pre-treatment and heating process, the radish pre-treatment process, and the broth preparation process, there is no unpleasant odor unique to beef, and the clear, cool and light flavor unique to beef radish soup is excellent. , which is interpreted as a result of improved flavor, texture, and overall preference.
또한, 육수제조과정에서 용아초추출물, 유근피추출물, 측백엽추출물 및 마리골드추출물을 혼합하여 제조된 천연육수를 포함함으로써, 각각의 유효한 성분과 함께 천연재료들로 맛과 향을 증진시키며, 각각의 특유의 맛과 향이 어우러져 소고기의 조직감과 감칠맛을 더욱 향상시켜 전체적인 기호도를 높인 결과로 보인다.In addition, by including natural broth made by mixing Yongsea extract, Radix root bark extract, Cupressa leaf extract, and Marigold extract during the broth manufacturing process, the taste and aroma are improved with natural ingredients along with each effective ingredient, and each unique This appears to be the result of the combination of the taste and aroma, further improving the texture and umami of the beef, thereby increasing overall preference.
Claims (5)
상기 소고기 전처리단계(S10)에서 전처리된 소고기를 가열 후, 상기 가열한 소고기를 결대로 찢는 소고기 가열단계(S20);
상기 소고기 가열단계(S20)에서 소고기 가열시 생성된 소고기육수에 사골육수농축액, 국간장, 무, 복합조미식품, 정제염, 마늘, L-글루탐산나트륨 및 후추가루를 혼합하고 가열하는 육수제조단계(S30);
세척한 무를 절단한 후, 물에 데치는 무 전처리단계(S40); 및
상기 소고기 가열단계(S20)에서 가열된 소고기, 상기 육수제조단계(S30)에서 제조된 육수 및 상기 무 전처리단계(S40)에서 전처리된 무를 혼합하여 가열하는 혼합 및 가열단계(S50);
를 포함하여 이루어지며,
상기 육수제조단계(S30)는,
상기 소고기 가열단계(S20)에서 가열된 소고기육수 100중량부에 천연육수 20~30중량부를 더 포함하되,
상기 천연육수는 용아초추출물 100중량부에 대하여, 유근피추출물 30~70중량부, 측백엽 추출물 20~30중량부 및 마리골드 추출물 10~15중량부를 혼합하여 제조하는 것을 특징으로 하는 소고기무국 제조방법.
Beef pretreatment step (S10) to remove fat and impurities from beef;
After heating the beef pre-treated in the beef pre-treatment step (S10), a beef heating step (S20) of tearing the heated beef into grains;
A broth production step (S30) in which bone broth concentrate, soup soy sauce, radish, complex seasoning, refined salt, garlic, monosodium L-glutamate, and pepper powder are mixed with the beef broth generated during beef heating in the beef heating step (S20) and heated. );
A radish pretreatment step of cutting the washed radish and then blanching it in water (S40); and
A mixing and heating step (S50) of mixing and heating the beef heated in the beef heating step (S20), the broth prepared in the broth preparation step (S30), and the radish pretreated in the radish pretreatment step (S40);
It includes,
In the broth manufacturing step (S30),
100 parts by weight of beef broth heated in the beef heating step (S20) further includes 20 to 30 parts by weight of natural broth,
The natural broth is a beef radish soup manufacturing method, characterized in that it is prepared by mixing 30 to 70 parts by weight of Yuju root bark extract, 20 to 30 parts by weight of Cupressa leaf extract, and 10 to 15 parts by weight of marigold extract with respect to 100 parts by weight of Yonggia extract.
상기 무 전처리단계(S40)는,
상기 세척한 무를 절단한 후 물에 데치는 과정 이후에, 상기 데친 무에 호박씨오일 및 해바라기씨오일을 더 도포하되,
상기 데친 무 100중량부에 대하여, 호박씨오일 2~5중량부 및 해바라기씨오일 2~5중량부를 도포하는 것을 특징으로 하는 소고기무국 제조방법.
According to paragraph 1,
The radish preprocessing step (S40) is,
After cutting the washed radish and then blanching it in water, pumpkin seed oil and sunflower seed oil are further applied to the blanched radish,
A method for producing beef radish soup, characterized in that 2 to 5 parts by weight of pumpkin seed oil and 2 to 5 parts by weight of sunflower seed oil are applied to 100 parts by weight of the blanched radish.
상기 혼합 및 가열단계(S50)는,
상기 소고기 가열단계(S20)에서 가열된 소고기 100중량부에 대하여, 상기 육수제조단계(S30)에서 제조된 육수 1,000~1,500중량부 및 상기 무 전처리단계(S40)에서 전처리된 무 200~400중량부를 혼합하여 60~90℃에서 20~40분 동안 가열하는 것을 특징으로 하는 소고기무국 제조방법.
According to paragraph 1,
In the mixing and heating step (S50),
For 100 parts by weight of beef heated in the beef heating step (S20), 1,000 to 1,500 parts by weight of the broth prepared in the broth preparation step (S30) and 200 to 400 parts by weight of the radish pretreated in the radish pretreatment step (S40) A beef radish soup manufacturing method characterized by mixing and heating at 60-90°C for 20-40 minutes.
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