KR20100060966A - Gravy and manufacturing method thereof - Google Patents

Gravy and manufacturing method thereof Download PDF

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Publication number
KR20100060966A
KR20100060966A KR1020080119790A KR20080119790A KR20100060966A KR 20100060966 A KR20100060966 A KR 20100060966A KR 1020080119790 A KR1020080119790 A KR 1020080119790A KR 20080119790 A KR20080119790 A KR 20080119790A KR 20100060966 A KR20100060966 A KR 20100060966A
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South Korea
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weight
broth
meat
water
beef
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KR1020080119790A
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Korean (ko)
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정영기
하경수
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정영기
하경수
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Priority to KR1020080119790A priority Critical patent/KR20100060966A/en
Publication of KR20100060966A publication Critical patent/KR20100060966A/en

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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
    • A23L23/00—Soups; Sauces; 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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

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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)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Meat stock and a manufacturing method thereof are provided to improve state by removing fatty components and bloody smell of meat ingredients by adding extract of herb medicine in the meat ingredients such as beef bone, beef and chicken. CONSTITUTION: A manufacturing method of meat stock includes the following steps: preparing herb medicines including as Crataegus pinnatifida 20~30 weight%, Saururus chinensis 15~25 weight%, Perilla frutescens 15~25 weight%, Zanthoxylum piperitum 20~30 weight%, and indera obtusiloba 20~30 weight%; manufacturing the herb medicines for 30 ~ 60 minutes after boiling the water; heating the meat ingredients for 20 ~ 60 minutes after mixing the meat ingredients and the herbal medicines; heating the meat ingredients with the manufactured herbal medicines and the water.

Description

약선 육수 및 그 제조방법{Gravy and manufacturing method thereof}Yaksun broth and manufacturing method thereof

본 발명은 육수 및 그 제조방법에 관한 것으로, 약초를 이용하여 제조한 약초액과 육재료를 이용하여 제조한 약선 육수 및 그 제조방법에 관한 것이다.The present invention relates to a broth and a method of manufacturing the same, and to a herb wire broth prepared using a herbal medicine and a meat material prepared by using the herbal medicine and a method of manufacturing the same.

일반적으로 육수는 곰탕, 설렁탕, 갈비탕, 순대국, 도가니탕 등의 탕류나 냉면 등에 사용되는 것으로, 사골이나 육재료의 핏물을 제거하고 끓여서 제조된 것이다.In general, broth is used in soups, cold noodles, etc., such as Gomtang, Seolleongtang, Galbi-tang, Sundae Soup, and Crucible Soup, and is made by removing and removing boiled water from beef bones and meat ingredients.

이 경우 시간이 경과하면 육재료 자체의 효소작용, 조직액의 변패 및 기타 잡균의 번식으로 인해 고기 특유의 누린내 등 악취가 발생할 수 있으며, 맛 또한 변질될 수 있다. In this case, due to the enzymatic action of the meat material itself, decay of tissue fluid and propagation of other germs, malodors such as peculiar meat may occur, and taste may also be altered.

따라서 마늘, 생강 등을 비롯하여 여러 부재료를 첨가하여 냄새 제거를 위한 노력이 계속되고 있다.Therefore, efforts have been made to remove odors by adding various subsidiary materials including garlic and ginger.

그러나 이러한 이취 제거 이외에도 육재료의 사육시 사용한 항생제 성분, 특히 수입산 육재료를 사용하는 경우 방부제 성분들이 육재료에 남아있을 수 있으며, 이러한 재료를 이용하여 육수를 제조하면 이러한 성분들이 용출될 가능성이 높고, 또한 육재료가 지방이 많은 특성상 육수에 기름 성분이 많을 수밖에 없었다.However, in addition to the removal of off-flavors, antimicrobial ingredients used in the rearing of meat materials, especially imported meat ingredients, may leave preservatives in the meat material. Also, due to the high fat content of meat ingredients, the meat was rich in oil.

또한 탕류나 냉면에 사용되기 위하여 업소나 가공식품으로 제품화된 육수에는 조미료가 필수로 포함되어 생산단가가 높아지고 인체에 유익하지 못한 점이 있었다.In addition, the meat produced as a business or processed food for use in hot water or cold noodles contained seasonings as essential, which increased production costs and was not beneficial to the human body.

따라서 본 발명은 육재료의 악취 뿐만 아니라 지방 성분이 제거되고, 담백하고 깔끔한 맛을 갖는 육수 및 그 제조방법을 제공하고자 한다.Accordingly, the present invention is to provide a broth and a method of manufacturing the same, which removes odor as well as fat components, and has a light and clean taste.

또한 조미료를 첨가하지 않아도 맛과 향이 우수하여 인체에도 이롭고 제조비용도 절감할 수 있는 육수 및 그 제조방법을 제공하고자 한다.In addition, it is to provide a broth and a method of manufacturing the same that can be beneficial to the human body and also reduce the manufacturing cost because it is excellent in taste and aroma without adding seasoning.

이에 본 발명은 바람직한 제1구현예로서 (S1) 총 약초 중량에 대하여 산사 20~30중량%, 삼백초 15~25중량%, 소엽 15~25중량%, 초피나무 20~30중량% 및 황매목 20~30중량%를 포함하는 약초 준비 단계; (S2) 상기 (S1)에서 준비된 약초에 물을 가하여 물이 끓기 시작한 후부터 30~60분간 가열하여 약초액을 제조하는 단계; (S3) 육재료와 제조된 약초액을 1:0.5~2의 중량비율로 혼합하여 20~60분 가열하는 육재료 전처리 단계; 및 (S4) 상기 (S2)단계에서 제조된 약초액과 물을 1 : 5~10의 중량비율로 혼합하고 (S3) 단계에서 전처리된 육재료를 넣고 가열하는 단계를 포함하는 육수 제조방법을 제공한다.Thus, the present invention is a preferred first embodiment (S1) 20 ~ 30% by weight, total weight of medicinal herb 20-30%, three hundred seconds 15-25%, foliar 15-25%, bark 20-20% by weight and yellow plum 20 Herbal preparation comprising about 30% by weight; (S2) adding water to the medicinal herbs prepared in (S1) and heating them for 30 to 60 minutes after the water starts to boil to prepare a herbal solution; (S3) meat material pre-treatment step of mixing the prepared herbal medicine with a weight ratio of 1: 0.5 to 2 for 20 to 60 minutes heating; And (S4) mixing the herbal solution prepared in the step (S2) and water in a weight ratio of 1: 5 to 10, and putting the pretreated meat material in the step (S3) and providing a broth production method comprising the step of heating. do.

상기 구현예에 의한 육수 제조방법은, (S2) 단계에서 물은 상기 약초 중량의 200~350배로 투입하는 것일 수 있다.The broth production method according to the embodiment, the water in step (S2) may be to be added to 200 ~ 350 times the weight of the herbal medicine.

상기 구현예에 의한 육수 제조방법은, (S2) 단계에서 가열 후 약초를 건져낸 약초액의 1/3~3/5을 덜어낸 후 나머지 약초액에 50~150ℓ의 물을 추가하는 것일 수 있다.The broth preparation method according to the embodiment may be to add 50 to 150 liters of water to the remaining herbal medicine after removing 1/3 to 3/5 of the herbal medicine extracted from the herbal medicine after heating in step (S2).

상기 구현예에 의한 육수 제조방법은, (S3) 단계에서 육재료는 우사골:우육:닭을 2~5:1~3:1의 중량비율로 혼합한 것일 수 있다.The broth production method according to the embodiment, the meat material in step (S3) may be a mixture of beef bone: beef: chicken in a weight ratio of 2-5: 1-3: 1.

상기 구현예에 의한 육수 제조방법은, (S4) 단계에서 육재료는 우사골, 우육 및 닭이며, 우육과 닭은 2~5시간 가열 후 건져내고, 우사골은 10~15시간 가열 후 건져내는 것일 수 있다.The broth production method according to the embodiment, the meat material in step (S4) is beef bone, beef meat and chicken, beef meat and chicken is pulled out after heating for 2 to 5 hours, the beef bone bones after heating for 10 to 15 hours Can be.

상기 구현예에 의한 육수 제조방법은, (S4) 단계 후에 (S5) 부재료 총 중량에 대하여 알후추 0.3~1중량%, 고추씨 2~5중량%, 양파 20~30중량%, 대파 10~15중량%, 무 50~60중량%, 다시마 2~5중량% 및 마늘 3~10중량%를 포함하는 부재료를 (S4) 단계에서 투입한 물과 약초액의 총 중량에 대하여 3~10중량% 투입하여 50~80분간 가열하는 단계를 더 포함하는 것일 수 있다.The broth preparation method according to the embodiment, after the step (S4) (S5) 0.3 to 1% by weight, pepper seeds 2 to 5% by weight, red pepper seeds 2 to 5% by weight, onions 10 to 15% by weight relative to the total weight of the subsidiary material (S5) %, 50 to 60% by weight of radish, 2 to 5% by weight of kelp and 3 to 10% by weight of garlic were added in an amount of 3 to 10% by weight, based on the total weight of the water and herbal solution added in step (S4). It may be to include a step of heating for 50 to 80 minutes.

상기 구현예에 의한 육수 제조방법은, (S5) 단계 후에 (S6) 멸치 우린 물 또는 멸치 및 소금을 투입하는 단계를 더 포함하는 것일 수 있다.The broth preparation method according to the embodiment may further include adding water or anchovies and salt (S6) anchovy after step (S5).

본 발명은 바람직한 제2구현예로서 상기의 제조방법에 의하여 제조된 육수를 제공한다.The present invention provides a broth prepared by the above production method as a second preferred embodiment.

상기 구현예에 의한 육수는 염도가 0.5~1.5%인 것일 수 있다. The broth according to the embodiment may have a salinity of 0.5 to 1.5%.

본 발명은 바람직한 제3구현예로서 상기의 육수를 포함하는 냉면 육수를 제공한다.The present invention provides a cold noodles broth comprising the broth as described above as a third preferred embodiment.

상기 구현예에 의한 냉면 육수는 상기의 육수 100중량부에 대하여 감초와 소엽과 설탕이 1 : 1~3 : 80~120의 중량비율로 혼합된 시럽 5~15중량부 및 식초 0.3~0.5중량부를 포함하는 것일 수 있다.Cold noodles broth according to the embodiment is 5 to 15 parts by weight and 0.3 to 0.5 parts by weight of syrup mixed with licorice, leaflets and sugar in a weight ratio of 1: 1 to 3: 80 to 120 with respect to 100 parts by weight of the broth It may be to include.

본 발명은 바람직한 제4구현예로서 상기의 육수를 포함하는 갈비탕을 제공한다.The present invention provides a galbi-tang containing the broth as the fourth preferred embodiment.

본 발명은 바람직한 제5구현예로서 상기의 육수를 포함하는 육개장을 제공한다.The present invention provides a yukjangjang comprising the above broth as a fifth preferred embodiment.

이하, 본 발명을 보다 상세히 설명한다.Hereinafter, the present invention will be described in more detail.

본 발명자는 (S1) 총 약초 중량에 대하여 산사 20~30중량%, 삼백초 15~25중량%, 소엽 15~25중량%, 초피나무 20~30중량% 및 황매목 20~30중량%를 포함하는 약초 준비 단계; (S2) 상기 (S1)에서 준비된 약초에 물을 가하여 30~60분간 가열하여 약초액을 제조하는 단계; (S3) 육재료와 제조된 약초액을 1:0.5~2의 중량비율로 혼합하여 20~60분 가열하는 단계; 및 (S4) 상기 (S2)단계에서 제조된 약초액과 물을 1 : 5~10의 중량비율로 혼합하고 (S3) 단계에서 가열하여 건져낸 우사골, 우육 및 닭을 넣고 가열하는 단계를 포함하여 제조한 육수가 기름기가 제거되고 조미료 등을 첨가하지 않아도 우수한 맛과 향을 갖는 것을 확인하였다.The present inventors (S1) 20 to 30% by weight of hawthorn, 300 to 15% by weight, 15 to 25% by weight of lobule, 20 to 30% by weight of bark wood and 20 to 30% by weight of yellow barberry Herbal preparation step; (S2) adding water to the medicinal herbs prepared in (S1) and heating them for 30 to 60 minutes to produce a medicinal herb solution; (S3) mixing the meat material and the prepared herbal medicine in a weight ratio of 1: 0.5 to 2 and heating for 20 to 60 minutes; And (S4) mixing the herbal solution prepared in the step (S2) with water at a weight ratio of 1: 5 to 10, and adding the heated beef bone, beef and chicken, which were heated and dried in the step (S3). It was confirmed that the prepared broth had excellent taste and aroma even when oil was removed and seasoning was not added.

본 발명의 육수 제조방법을 구체적으로 설명하면 다음과 같다.Referring to the broth production method of the present invention in detail.

(S1) 약초 준비단계(S1) herbal preparation stage

본 단계는 육재료의 전처리 및 육수 자체에 투입되는 약초액을 제조하기 위한 원료를 준비하는 단계이다.This step is to prepare a raw material for the preparation of the herbal solution that is added to the pretreatment of the meat material and the broth itself.

우선, 총 약초 중량에 대하여 산사 20~30중량%, 삼백초 15~25중량%, 소엽 15~25중량%, 초피나무 20~30중량% 및 황매목 20~30중량%를 준비한다.First, 20 to 30% by weight of hawthorn, 15 to 25% by weight of triticale, 15 to 25% by weight of lobular leaves, 20 to 30% by weight of bark wood, and 20 to 30% by weight of yellow plum are prepared.

각 약초에 대하여 살펴보면, 산사는 아가위라고도 하며, 아가위 나무는 낙엽과 활엽의 중간정도의 키를 갖는 나무로 키가 4~5m쯤 자라고 잎 모양은 단풍나무 잎과 비슷하다. 4~5월에 하얀 꽃이 피고 9~10월에 타원 모양의 지름 0.5~1㎝ 정도의 열매가 빨갛게 익는다. 중국에서는 아가위에 엿을 발라 꼬치에 꿰어 얼려서 시장에서 파는데 겨울철 과일로 인기가 있다. 생선이나 고기를 삶을때 아기위를 넣으면 잘 물러질 뿐만 아니라 해독작용도 있으므로 중독을 미리 막을 수 있다. 본초강목에는 아가위가 음식을 소화시키고 육적(고기에 체한 것)과 담음(늑막염), 함산(위산과다), 체혈통(어혈) 및 두통을 없애고, 뿌리는 적취를 다스리고 반위(구토)를 치료한다고 되어 있다. 본 발명에서는 산사 열매를 쪄서 씨를 버리고 말려서 사용한다.Looking at each herb, Sansa is also called agawi, and the agawi tree is a tree with a medium height between deciduous and broad-leaved leaves. It grows about 4 ~ 5m in height and leaves are similar to maple leaves. In April-May, white flowers bloom, and in September-October, oval-shaped fruits of about 0.5-1cm in diameter ripen red. In China, it is popular as a winter fruit, which is used as a fruit in the market. When you put fish or meat on the baby's stomach is not only retired but also detoxification action can be prevented in advance. In the herbaceous tree, agawi digests food, eliminates flesh (presumed by meat), soaks (pleurisy), contains acid (excess of stomach acid), bodily strains (fish blood) and headaches, and roots control catches and treats regurgitation (vomit). It is. In the present invention, the hawthorn fruit is steamed, discarded, and dried.

삼백초는 천성초라고도 하며 제주도를 비롯한 우리나라 남부지방의 숲 속 물기 많은 땅에서 드물게 자라는 오래살이풀이다. 키는 30~90㎝이고 뿌리는 희고 털이 있다. 줄기는 곧게 자라고 잎 모양은 달걀모양인데 초여름에 줄기 끝 꽃및에 있는 잎 2~3개가 하얗게 변하는 특징이 있다. 꽃은 이삭 모양으로 14㎝ 넘게 길게 자라며 5~8월에 꽃이 피어 9월에 열매를 맺는다. 중국의 <당본초>나 <본초습유>같은 본초학 책에서는 수종과 각기를 치료하고 대소변을 잘 나오게 하며 가래를 삭이고 막힌 것을 뚫어주며 뱃속에 있는 딱딱한 덩어리를 풀어주고 종기나 종창을 치료한다고 적혀있다. 한편 삼백초는 변비, 당뇨병, 간장병, 암, 고혈압, 심장병, 부인병, 신장병 등 갖가지 성인병의 예방과 치료에 주목할만한 효과가 있는 것으로 알 려져 있다. 이러한 삼백초는 뿌리, 잎, 줄기, 꽃 전체를 약으로 쓰는데, 차로 달여마실 수도 있고, 두부, 돼지고기 등과 요리에 이용할 수도 있으며, 생즙을 짜서 마실 수도 있다. 본 발명에서는 삼백초 전체를 말려서 사용한다.Sambaekcho is also known as Cheonseongcho and is a long-lived grass that rarely grows in the bitter soil of forests in southern Korea, including Jeju Island. The height is 30 ~ 90㎝ and the root is white and hairy. The stem grows straight and the shape of the leaf is egg-shaped, and in early summer, the leaves at the end of the stem and 2-3 leaves are characterized by turning white. Flowers grow in the shape of ears and grow up to 14cm long. Flowers bloom in May-August and bear fruit in September. Herbal books such as Chinese Herbal Medicine and Herbal Milk are written to treat species and individuals, to excrete faeces, sputum and cut off blockages, to release hard masses in the stomach and to cure boils or swelling. On the other hand, three hundred seconds is known to have a remarkable effect in the prevention and treatment of various adult diseases, such as constipation, diabetes, liver disease, cancer, hypertension, heart disease, women's disease, kidney disease. The three hundred seconds to use the root, leaves, stems, flowers as a medicine, you can drink as a tea, tofu, pork, etc. can be used for cooking, and squeezed juice and drink. In the present invention, the entire three hundred seconds are dried and used.

소엽은 꿀풀과에 속한 차조기라는 식물의 잎사귀를 말하며, 깻잎과 비슷한 모양과 향을 갖고 있으며, 색이 자주빛이 나는 풀잎이다. 땀을 내게 하여 몸살이나 감기에 사용되고, 체기를 뚫어주며 기의 순환을 돕는 작용을 한다. 또한 생선을 먹고 탈이 난 경우에 사용되고 특히 게의 독을 없애주는 것으로 알려져 있다. 본 발명에서는 소엽을 말려서 사용한다.Lobules are the leaves of the perilla plant belonging to the Lamiaceae and have similar shapes and aromas as sesame leaves and are purple leaves with a mauve color. It is used for body or cold by sweating, and it helps to circulate the body and helps the circulation of the body. It is also used for eating fish and burning, and is known to detoxify crabs. In the present invention, the leaflets are dried and used.

초피나무는 키 3m, 지름 15㎝ 정도까지 자라는 낙엽떨기나무이다. 전국의 해발 1천미터 아래의 산야에 자생하거나 심어 키운다. 6월에 황록색 꽃이 피어 가을에 지름 4mm정도의 둥근 열내가 갈색으로 익으며, 다 익으면 껍질이 터져 씨앗이 밖으로 튀어나온다. 대개 열매껍질은 향신료와 약으로 쓰고, 씨앗이나 어린 잎, 나무 줄기도 여러 용도로 쓰인다. 초피 열매는 한방에서 해독, 구충, 진통, 건위약으로 많이 쓰며, 베개 속에 넣고 자면 두통이나 불면증에 효과가 있다. 또 여름철에 잎이 붙은 연한 가지를 잘라 그늘에서 말렸다가 가루를 내어 계란 흰자위와 밀가루를 섞어서 이겨 화장 크림처럼 만들어 타박상, 동상, 요통, 근육통, 종기 등에 바르면 효과가 좋다. 초피나무는 균을 죽이는 힘이 대단히 강하며, 성질이 뜨거우므로 속을 따뜻하게 하고 기를 내리며 양기를 돕고 소화를 잘되게 하는 등의 약리작용이 있다. 본 발명에서는 나무줄기를 말려서 사용한다.Chopi trees are deciduous trees that grow up to 3m in height and 15cm in diameter. It grows and grows in the hills below 1,000m above sea level. In June, yellow-green flowers bloom, and in autumn, round filaments with a diameter of about 4 mm are ripe in brown, and when they are ripe, the shells burst and the seeds stick out. Fruit peels are usually used as spices and medicine, and seeds, young leaves, and tree trunks are also used for many purposes. Chopi fruit is used as a detox, insect relief, pain relief, and placebo in a herbal medicine, sleeping on the pillow is effective for headaches and insomnia. Also, in summer, cut soft branches with leaves, dry them in the shade, mix them with egg whites and flour, and make them like make-up creams that can be applied to bruises, frostbite, back pain, muscle pain, and boils. Chopi trees have a strong force to kill bacteria, and because they are hot, they have a pharmacological effect such as warming the inside, lowering their energy, helping nourishment, and digesting well. In the present invention, dried tree trunks are used.

황매목은 생강나무의 줄기껍질을 말하는 것으로, 생강나무는 전국의 산에서 쉽게 볼 수 있는데, 높이는 3m 정도이고, 잎은 난형이며, 톱니가 없거나 3갈래로 갈라진 끝은 날카롭고 밑은 뭉뚝하다. 꽃은 황백색으로 2~3월에 가지에서 피고, 과실은 장과로서 구형이며 9월경에 성숙한다. 종자는 기름을 대용하며, 잎과 가는 줄기의 껍질은 차로 다려서 마시기도 한다. 황매목은 신경통, 두통, 복통, 황달, 변비, 근육통, 만성간염, 오한발열, 산후통, 발목이나 허리를 삐었을때, 거담, 건위제, 복통, 청간 등에 약용하고, 민간에서는 어혈을 푸는데 효력이 있다고 하여 타박상이나 산후조리용으로 사용한다. 본 발명에서는 황매목 줄기를 말려서 사용한다.Hwangmaemok refers to the stem bark of ginger trees. Ginger trees can be easily seen in mountains around the country. The height is about 3m, the leaves are ovate, the teeth are not sawtooth, or the three branched ends are sharp and the bottom is blunt. The flower is yellowish white and blooms in the branches from February to March, and the fruit is berry spherical and matures around September. Seeds substitute oil, and the leaves and skins of thin stems are ironed and drink. It is effective for neuralgia, headache, abdominal pain, jaundice, constipation, myalgia, chronic hepatitis, chills and fever, postpartum pain, ankle or back sprain, expectorant, sputum, abdominal pain, blue liver, etc. It is used for bruising or postpartum cooking. In the present invention, the dried plum tree trunk is used.

(S2) 약초액 제조 단계(S2) herbal liquid manufacturing step

상기 (S1)에서 준비된 약초에 물을 가하여 물이 끓기 시작한 후부터 30~60분간 가열하여 약초액을 제조한다. 이 때 약초의 성분이 적절한 농도로 우러나올 수 있도록 하기 위하여 물은 상기 약초 중량의 200~350배로 투입하는 것일 수 있다.Water is added to the medicinal herbs prepared in (S1) and then heated for 30 to 60 minutes from the start of boiling water to prepare a herbal solution. At this time, in order to allow the components of the herb to come out at an appropriate concentration, water may be added to 200 ~ 350 times the weight of the herbal medicine.

이후 약초를 건져내고 그대로 사용할 수도 있지만, 약초액의 1/3~3/5을 덜어낸 후 나머지 약초액에 50~150ℓ의 물을 추가할 수 있다. After that, you can take out the herbs and use them as they are, but after removing 1/3 to 3/5 of the herbal liquid, you can add 50 to 150 liters of water to the remaining herbal liquid.

(S3) 육재료 전처리 단계(S3) meat pretreatment step

상기 제조된 약초액에 육재료를 투입하여 가열함으로써 육재료를 해독시키고 이취나 느끼한 맛을 제거하도록 한다. 이를 고려하여 육재료와 약초액의 비율을 1:0.5~2의 중량비율로 혼합하고 20~60분 가열하는 것이 바람직하다.The meat material is added to the prepared herbal solution to heat the meat material to detoxify and remove off-flavor and taste. In consideration of this, it is preferable to mix the ratio of the meat material and the herbal medicine in a weight ratio of 1: 0.5 to 2 and heat for 20 to 60 minutes.

상기 육재료는 우사골:우육:닭을 2~5 : 1~3 : 1의 중량비율로 혼합한 것일 수 있다. The meat material may be a mixture of beef bone: beef: chicken in a weight ratio of 2 to 5: 1 to 3: 1:

(S4) 육수 제조 단계(S4) broth production step

상기 (S2)단계에서 제조된 약초액과 물을 1 : 5~10의 중량비율로 혼합하고 여기에 상기 (S3) 단계에서 전처리된 육재료, 즉, 우사골, 우육 및 닭을 건져내어 투입한 후, 우육과 닭은 2~5시간 가열 후 건져내고, 우사골은 10~15시간 가열 후 건져내도록 한다.The herbal solution prepared in step (S2) and water are mixed at a weight ratio of 1: 5 to 10, and the meat materials pretreated in the step (S3), that is, beef bone, beef and chicken Afterwards, the beef and chicken are dried after heating for 2 to 5 hours, and the beef bone is to be drained after heating for 10 to 15 hours.

(S5) 부재료 투입 단계(S5) Substance input step

상기 (S4) 단계에서 끓인 육수에 부재료를 더 투입하여 가열할 수 있다. 부재료 총 중량에 대하여 알후추 0.3~1중량%, 고추씨 2~5중량%, 양파 20~30중량%, 대파 10~15중량%, 무 50~60중량%, 다시마 2~5중량% 및 마늘 3~10중량%를 포함하는 부재료를 (S4) 단계에서 투입한 물과 약초액의 총 중량에 대하여 3~10중량% 투입하여 50~80분간 더 가열할 수 있다. 이렇게 부재료를 투입함으로써 더욱 맛과 향을 좋게하여 기호도를 높일 수 있다.In the step (S4) it can be heated by further adding the subsidiary materials to the broth boiled. 0.3-1% by weight of red pepper, 2-5% by weight of red pepper seeds, 20-30% by weight of onion, 10-15% by weight of green onion, 50-60% by weight of radish, 2-5% by weight of kelp and garlic 3 Subsidiary material containing ˜10% by weight may be added to 3 to 10% by weight relative to the total weight of the water and the medicinal herbs added in step (S4) can be heated for 50 to 80 minutes. By adding the subsidiary materials in this way, the taste and aroma can be improved to increase the degree of preference.

(S6) 염도 조절 단계(S6) salinity control step

상기 제조된 육수에 멸치 우린 물 또는 멸치 및 소금을 적절히 투입하여 염도를 조절할 수 있다. 제조된 육수의 염도는 보편적인 간을 고려하여 0.5~1.5%가 되도록 하는 것이 바람직하다.Anchovy we prepared in the broth can be adjusted to the salinity by properly adding water or anchovy and salt. The salinity of the prepared broth is preferably 0.5 to 1.5% in consideration of universal liver.

본 발명의 육수를 이용하여 갈비탕, 육개장, 순대국, 곰탕, 도가니탕 등의 각종 탕류나 냉면 등의 육수가 사용되는 요리에 제한 없이 사용할 수 있다. By using the broth of the present invention, it can be used without limitation for a dish in which soups such as ribs, yukjangjang, sundae soup, gomtang, and crucible soup are used, such as soups or cold noodles.

특히 냉면은 제조된 육수 100중량부에 대하여 감초와 소엽과 설탕이 1 : 1~3 : 80~120의 중량비율로 혼합된 시럽 5~15중량부 및 식초 0.3~0.5중량부를 혼합한 육수를 사용할 수 있다.Particularly, cold noodles are broth mixed with 5 to 15 parts by weight of syrup mixed with licorice, leaflets and sugar at a weight ratio of 1: 1 to 3:80 to 120, and 0.3 to 0.5 parts by weight of vinegar. Can be.

이상과 같이 제조한 육수 또는 냉면육수는 살균 및 진공포장할 수도 있는데, 살균 및 진공 포장 방법은 특별히 한정된 것은 아니고 종래 공지된 방법을 이용할 수 있다. The broth or cold noodle broth prepared as described above may be sterilized and vacuum packed, but the sterilization and vacuum packing method is not particularly limited, and conventionally known methods may be used.

이하, 본 발명의 실시예로 더욱 상세히 설명하나, 본 발명의 범위가 이들에 한정되는 것은 아니다.Hereinafter, examples of the present invention will be described in more detail, but the scope of the present invention is not limited thereto.

<실시예 1> <Example 1>

물 200kg에 산사 150g, 삼백초 100g, 소엽 100g, 초피나무 150g, 황매목 150g을 넣고 물이 끓기 시작한 후로부터 40분간 끓였다. 이후 약초를 건져내고 남은 약초액의 1/2을 덜어낸 후 나머지 1/2의 약초액에 100리터의 물을 추가하여 약초액을 제조하였다.In 200kg of water, 150 g of hawthorn, 100 g of triticale, 100 g of leaflets, 150 g of barkwood, and 150 g of yellow plum were added and boiled for 40 minutes after the water started to boil. After extracting the medicinal herbs to remove the remaining half of the herbal medicine was prepared by adding 100 liters of water to the remaining half of the herbal medicine.

적당한 크기로 절단 및 손질된 우사골 50kg, 우육 30kg, 닭 20kg을 흐르는 물로 6시간정도 세척하여 불순물을 제거하였다. 50 kg of cut and trimmed beef bone, 30 kg of beef, and 20 kg of chicken were washed with running water for 6 hours to remove impurities.

준비된 약초액에 상기 우사골, 우육, 닭을 넣고 30분 끓여 전처리하였다.Put the beef bone, beef, chicken in the prepared herbal solution boiled for 30 minutes and pretreated.

스팀탱크에 물 700kg 및 약초액 100kg에 상기 전처리된 우사골, 우육, 닭을 넣고 끓였다. 우육과 닭은 3시간 끓이고 건져내었고, 우사골은 12시간 끓인 후 건져내었다.The pretreated beef bone, beef and chicken were put and boiled in a steam tank of 700 kg of water and 100 kg of herbal medicine. The beef and chicken were boiled and rescued for 3 hours, and the beef bone was boiled for 12 hours and retrieved.

이후 알후추 200g, 고추씨 1kg, 양파 10kg, 대파 5kg, 무 25kg, 다시마 1kg 및 마늘 2kg을 끓고 있는 스팀탱크에 투입하여 1시간 후 모두 건져내었다.Since 200g of pepper, 1kg of pepper seeds, 10kg of onions, 5kg of leeks, 25kg of radish, 1kg of kelp and 2kg of garlic was added to a boiling steam tank and all were removed after 1 hour.

여기에 정재염 6kg을 첨가하고, 다시멸치 5kg을 전일 찬물 50kg에 담가두었다가 다시멸치는 건져낸 멸치 우린 물을 투입하였으며, 최종 육수(염도 0.9%) 800kg을 생산하였다. To this, 6 kg of jeongjeol salt was added, 5 kg of anchovies were soaked in 50 kg of cold water the day before, and the anchovy was removed. The water was added and the final broth (salt 0.9%) produced 800 kg.

<실시예 2><Example 2>

설탕 1kg, 감초 10g 및 소엽 20g을 물 400에 혼합하여 전체량이 절반정도 줄어들도록 가열하여 시럽을 제조하였다.Syrup was prepared by mixing 1 kg of sugar, 10 g of licorice and 20 g of leaflets in 400 with water to reduce the total amount by about half.

상기 실시예 1에서 제조된 육수 100g, 상기 제조한 시럽 10g 및 양조식초 0.35g을 혼합하여 냉면육수로 하였다.100 g of the broth prepared in Example 1, 10 g of the prepared syrup, and 0.35 g of vinegar were then mixed to obtain cold noodle broth.

<비교예 1>Comparative Example 1

(주)부광식품의 "사골육수"를 준비하였다."Bulk bone broth" of Bugwang Food Co., Ltd. was prepared.

<비교예 2>Comparative Example 2

(주)백리식품의 "냉면육수"를 준비하였다.Baekni Food Co., Ltd. "cold noodles broth" was prepared.

<실험예> Experimental Example

실시예 및 비교예의 육수에 대하여 맛, 향 및 전체적인 기호도에 대하여 20인의 패널(panel)을 구성하여 우수할수록 5점, 좋지 않을수록 1점으로 하는 5단계 평점법으로 상대 평가하여 이를 평균값으로 나타내었다. 평가 결과는 하기 표 1에 나타내었다.Twenty panels of taste, aroma, and overall preference for the broths of the Examples and Comparative Examples were made and evaluated as relative values using a five-step scoring method with five points as excellent and one point as poor. . The evaluation results are shown in Table 1 below.

구분division 맛flavor 향incense 기호도Symbol 실시예 1Example 1 4.54.5 4.64.6 4.64.6 실시예 2Example 2 4.94.9 4.54.5 4.74.7 비교예 1Comparative Example 1 3.03.0 2.12.1 2.62.6 비교예 2Comparative Example 2 3.93.9 2.52.5 3.23.2

상기 관능 평가 결과, 본 발명의 육수는 별도의 조미료를 첨가하지 않아도 맛이 매우 우수하였으며, 비린내 등의 이취도 없어 향도 우수하였고, 냉면육수로 하였을 때에도 맛과 향이 매우 우수하였음을 알 수 있다.As a result of the sensory evaluation, the broth of the present invention is very excellent in taste even without the addition of a separate seasoning, there is no smell of fishy smell, etc., it can be seen that the taste and aroma were excellent even when cold noodles.

Claims (13)

(S1) 총 약초 중량에 대하여 산사 20~30중량%, 삼백초 15~25중량%, 소엽 15~25중량%, 초피나무 20~30중량% 및 황매목 20~30중량%를 포함하는 약초 준비 단계;(S1) Herb preparation step comprising 20 ~ 30% by weight, 30 ~ 15% by weight, 15-25% by weight of lobular, 20-30% by weight of bark wood and 20-30% by yellow barberry relative to the total weight of herbs ; (S2) 상기 (S1)에서 준비된 약초에 물을 가하여 물이 끓기 시작한 후부터 30~60분간 가열하여 약초액을 제조하는 단계;(S2) adding water to the medicinal herbs prepared in (S1) and heating them for 30 to 60 minutes after the water starts to boil to prepare a herbal solution; (S3) 육재료와 제조된 약초액을 1:0.5~2의 중량비율로 혼합하여 20~60분 가열하는 육재료 전처리 단계; 및(S3) meat material pre-treatment step of mixing the prepared herbal medicine with a weight ratio of 1: 0.5 to 2 for 20 to 60 minutes heating; And (S4) 상기 (S2)단계에서 제조된 약초액과 물을 1 : 5~10의 중량비율로 혼합하고 (S3) 단계에서 전처리된 육재료를 넣고 가열하는 단계를 포함하는 육수 제조방법.(S4) Mixing the herbal medicine prepared in the step (S2) and water in a weight ratio of 1: 5 to 10, and (S3) a broth preparation method comprising the step of putting the pretreated meat ingredients in step (S3). 제1항에 있어서,The method of claim 1, (S2) 단계에서 물은 상기 약초 중량의 200~350배로 투입하는 것임을 특징으로 하는 육수 제조방법.In step (S2), the water is a broth production method characterized in that the input to 200 ~ 350 times the weight of the herbal medicine. 제1항에 있어서,The method of claim 1, (S2) 단계에서 가열 후 약초를 건져낸 약초액의 1/3~3/5을 덜어낸 후 나머지 약초액에 50~150ℓ의 물을 추가하는 것을 특징으로 하는 육수 제조방법.(S2) after removing 1/3 to 3/5 of the medicinal herb taken out from the medicinal herb after heating the broth production method, characterized in that the addition of 50 ~ 150ℓ of water to the remaining medicinal herb. 제1항에 있어서,The method of claim 1, (S3) 단계에서 육재료는 우사골:우육:닭을 2~5:1~3:1의 중량비율로 혼합한 것임을 특징으로 하는 육수 제조방법.In step (S3), the meat material is beef broth: beef meat: chicken broth, characterized in that the mixture of 2 to 5: 1 to 3: 1 by weight ratio. 제1항에 있어서,The method of claim 1, (S4) 단계에서 육재료는 우사골, 우육 및 닭이며, 우육과 닭은 2~5시간 가열 후 건져내고, 우사골은 10~15시간 가열 후 건져내는 것임을 특징으로 하는 육수 제조방법.In step (S4), the meat material is beef bone, beef and chicken, beef and chicken is pulled out after heating for 2 to 5 hours, beef bone is characterized in that the meat is pulled out after heating for 10 to 15 hours. 제1항에 있어서,The method of claim 1, (S4) 단계 후에 (S5) 부재료 총 중량에 대하여 알후추 0.3~1중량%, 고추씨 2~5중량%, 양파 20~30중량%, 대파 10~15중량%, 무 50~60중량%, 다시마 2~5중량% 및 마늘 3~10중량%를 포함하는 부재료를 (S4) 단계에서 투입한 물과 약초액의 총 중량에 대하여 3~10중량% 투입하여 50~80분간 가열하는 단계를 더 포함하는 것을 특징으로 하는 육수 제조방법.After the step (S4) (S5) 0.3 ~ 1% by weight of red pepper, 2-5% by weight of red pepper seeds, 20-30% by weight of onions, 10-15% by weight of green onion, 50-60% by weight of radish, kelp Subsequently, 2 to 5% by weight and 3 to 10% by weight of garlic containing 3 to 10% by weight based on the total weight of the water and the herbal solution added in step (S4) further comprises the step of heating for 50 to 80 minutes The broth production method characterized in that. 제6항에 있어서,The method of claim 6, (S5) 단계 후에 (S6) 멸치 우린 물 또는 멸치 및 소금을 투입하는 단계를 더 포함하는 것을 특징으로 하는 육수 제조방법.After the step (S5) (S6) anchovy we broth production method characterized in that it further comprises the step of adding water or anchovy and salt. 제1항 내지 제7항 중 어느 한 항의 제조방법에 의하여 제조된 육수.Stock broth produced by the method of any one of claims 1 to 7. 제8항에 있어서,The method of claim 8, 염도가 0.5~1.5%인 것임을 특징으로 하는 육수. A broth characterized by having a salinity of 0.5 to 1.5%. 제8항 또는 제9항의 육수를 포함하는 냉면 육수.Cold noodles broth containing the broth of claim 8 or 9. 제10항에 있어서,The method of claim 10, 제8항 또는 제9항의 육수 100중량부에 대하여 감초와 소엽과 설탕이 1 : 1~3 : 80~120의 중량비율로 혼합된 시럽 5~15중량부 및 식초 0.3~0.5중량부를 포함하는 냉면 육수.Cold noodles comprising 5-15 parts by weight of syrup mixed with licorice, leaflets and sugar in a weight ratio of 1: 1 to 3:80 to 120 with respect to 100 parts by weight of broth according to claim 8 or 9. gravy. 제8항 또는 제9항의 육수를 포함하는 갈비탕.Galbi-tang comprising the broth of claim 8 or 9. 제8항 또는 제9항의 육수를 포함하는 육개장.Yukgaejang containing the broth of claim 8 or 9.
KR1020080119790A 2008-11-28 2008-11-28 Gravy and manufacturing method thereof KR20100060966A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101240252B1 (en) * 2011-02-14 2013-03-07 김용일 Bracken using medicinal herb and process for preparing the same
KR101401055B1 (en) * 2014-01-24 2014-05-29 권예지 Yukgaejang soft tofu jeongol and manufacturing method thereof
KR101591079B1 (en) * 2014-12-12 2016-02-03 농업회사법인(주)산청자연식품 Herbal extracts for reducing galbitang odor and manufacturing method of galbitang using Herbal extracts
WO2016093627A1 (en) * 2014-12-12 2016-06-16 농업회사법인주식회사 산청자연식품 Method for making galbitang
KR101972975B1 (en) * 2018-07-26 2019-04-26 김래현 A manufacturing method of cold noodle soup having radish kimchi
KR20200134099A (en) * 2019-05-21 2020-12-01 안종복 The manufacturing method of meat boiled in plants extractive matters and it's meat boiled in plants extractive matters

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101240252B1 (en) * 2011-02-14 2013-03-07 김용일 Bracken using medicinal herb and process for preparing the same
KR101401055B1 (en) * 2014-01-24 2014-05-29 권예지 Yukgaejang soft tofu jeongol and manufacturing method thereof
KR101591079B1 (en) * 2014-12-12 2016-02-03 농업회사법인(주)산청자연식품 Herbal extracts for reducing galbitang odor and manufacturing method of galbitang using Herbal extracts
WO2016093627A1 (en) * 2014-12-12 2016-06-16 농업회사법인주식회사 산청자연식품 Method for making galbitang
KR101972975B1 (en) * 2018-07-26 2019-04-26 김래현 A manufacturing method of cold noodle soup having radish kimchi
KR20200134099A (en) * 2019-05-21 2020-12-01 안종복 The manufacturing method of meat boiled in plants extractive matters and it's meat boiled in plants extractive matters

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