KR20120118732A - Method for cooking puffer soup by using oriental raisin tree extract - Google Patents
Method for cooking puffer soup by using oriental raisin tree extract Download PDFInfo
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- KR20120118732A KR20120118732A KR1020110036287A KR20110036287A KR20120118732A KR 20120118732 A KR20120118732 A KR 20120118732A KR 1020110036287 A KR1020110036287 A KR 1020110036287A KR 20110036287 A KR20110036287 A KR 20110036287A KR 20120118732 A KR20120118732 A KR 20120118732A
- Authority
- KR
- South Korea
- Prior art keywords
- blowfish
- puffer fish
- extract
- boiling
- broth
- Prior art date
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- 150000007949 saponins Chemical class 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
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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
- 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
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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
- 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
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
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Abstract
Description
본 발명은 헛개나무 추출물을 이용한 복국의 제조방법에 관한 것으로, 더욱 상세하게는 복어 육수에 일정 비율로 혼합한 헛개나무 추출물을 복국의 국물로 이용하여 복국을 제조하도록 한 헛개나무 추출물을 이용한 복국의 제조방법에 관한 것이다.
The present invention relates to a method for manufacturing Bok-guk using a bark tree extract, and more specifically, to a method of manufacturing Bok-guk using a bark tree extract mixed with puffer fish broth in a certain ratio as a soup of Bok-guk. It relates to a manufacturing method.
일반적으로 복국(혹은 복어국)은 복어의 담백한 육질과 시원한 육수맛을 자아내는 우리의 음식 문화에 오랫동안 전해 내려오는 고유의 음식 중에 하나이다. In general, fuguk (or puffer fish soup) is one of the unique foods that have been handed down to our food culture for a long time.
여기서 복국의 주재료로 사용되는 복어(puffer)는 분류학적으로 바다에 서식하는 어류인 참복, 불뚝복, 거북복, 가시복 등에 속하는 복어들을 통칭하는 것으로, 통상 복어라 함은 참복과에 속하는 복어를 가르키며, 우리 나라 수역에 서식하는 참복과에 속한 복어는 자주복, 밀복, 검복, 까치복 등 18종과 가시복의 1종을 합쳐 19종으로 알려져 있으며, 또한 복어는 간장을 비롯하여 생식선, 소화관, 피부 등에 강력한 신경독, 즉, 테트라도톡신(tetrodotoxin)이 함유되어 있으며, 이러한 신경독은 적은 양으로도 생명체를 치사시킬 수 있는 강한 독성이 있다.Here, puffer, which is used as the main ingredient of fugu, is a taxonomy of puffer fish belonging to the sea, such as bokbok, fireball, turtlefish, and thornbok. The pufferfish belonging to the bokbok family in the waters of our country is known as 19 species including 18 kinds of self-cultivated clothes, wheat suit, sword and magpie, and one kind of thorn suit. That is, it contains tetradotoxin (tetrodotoxin), and these neurotoxins have a strong toxicity that can kill life in a small amount.
하지만 이러한 독성을 갖는 복어는, 육질이 동물성 단백질과 비타민B군으로 이루어져 저지방ㆍ저칼로리 식품으로 탁월하며, 어묵처럼 투명한 젤라틴 성분의 복어 껄질은 칼슘과 무기질 영양소가 다량 함유되어 있고, 또한, 콜레스테롤을 감소시키고, 고혈압 등 각종 성인병을 예방하는 효능도 포함되어 있어 수술 전후의 환자 회복이나 당뇨병, 신장질환의 식이요법에도 적합하여 독성을 모두 제거한 복어를 주재료로 하는 다양한 음식이 있다.However, these toxic puffer fishes are composed of animal protein and B vitamins, which are excellent for low fat and low calorie foods.The fish pulp, which is transparent like gelatin, contains a lot of calcium and mineral nutrients, and also reduces cholesterol. In addition, it is included in the effect of preventing various adult diseases such as hypertension, and also suitable for the recovery of patients before and after surgery, and diet of diabetes and kidney disease.
또한, 복어는 인체의 알코올 분해 효소를 활성화시켜 간장 해독 작용에 도움을 줄 뿐만 아니라 알콜 중독 예방과 숙취 제거에도 탁월한 효능을 발휘하기 때문에, 숙취해소를 위해 복국과 같은 복어 요리를 찾는 애호가가 많다.In addition, since blowfish not only helps liver detoxification by activating the alcohol degrading enzymes of the human body, but also exerts excellent effects in preventing alcoholism and removing hangovers, there are many lovers looking for fugu dishes such as fuguk to solve hangovers.
하지만 종래의 복국은, 복어의 동물성 육수만을 사용함으로 인해 비린내와 기름기가 있어 섭취자의 위(stomach, 胃)에 부담을 주어 숙취해소를 방해할 수 있다.However, the conventional Bokguk, by using only the animal broth of the puffer fish has a fishy and oily, burdening the stomach of the intake (stomach, 胃) may interfere with the hangover.
따라서 소비자의 기호도를 만족시키기 위해, 위에 부담을 덜어주어 복국 본연의 효능인 숙취해소에 탁월한 새로운 레시피(recipe) 개발이 요구되고있다.Therefore, in order to satisfy the preference of consumers, it is required to develop a new recipe (receive) that is excellent in relieving hangover, which is a natural effect of relieving the stomach by reducing the burden on the stomach.
한편, 헛개나무(Oriental Raisin Tree)는 갈매나무과의 낙엽활엽교목으로 지구자(枳煩子)나무라고도 하며, 국내 산과 계곡에 널리 분포되어 자생하고 있는 수종(樹種)이다.On the other hand, Oriental Raisin Tree is a deciduous broad-leaved arborescent tree of the sea buckthorn family, also known as the earth tree, and is a species that grows widely distributed in the mountains and valleys of Korea.
이와 같은 헛개나무는 Hoduloside1, Hoduloside2, Hoduloside3,Hoduloside4, Hoduloside5, HovenineA, Horenolactone, Hovenodise G, Hovenoside I, Saponin C2, Saponin H, Rhamanose, glucose, galactose, arabinose 등으로 구성되어 인체에 유익한 물질들이 함유되어 있어 헛개나무 열매나 잎, 줄기로부터 추출된 추출액은 술해독과 피로해복, 당뇨병, 구토증, 소화불량, 액취증 등의 치료 및 여러가지 질병의 치료효과를 가지고 있는 것으로 판명되었다.These huts are composed of Hoduloside1, Hoduloside2, Hoduloside3, Hoduloside4, Hoduloside5, HovenineA, Horenolactone, Hovenodise G, Hovenoside I, Saponin C2, Saponin H, Rhamanose, glucose, galactose, arabinose, etc. Extracts extracted from fruit, leaves, and stems of larvae have been found to have treatment effects such as alcohol detoxification, fatigue recovery, diabetes, nausea, indigestion, liquor, and various diseases.
또한, 간장 해독기능 증진, 알코올 대사물질 체내 분해 촉진, 숙취 원인인 알데히드 물질 잔류 억제에 기여하는 효능도 확인되고 있어, 식품의약품안전청에서도 헛개나무의 간 기능 개선 효과를 인정해 건강기능식품까지 등장하고 있다.In addition, the effects of improving liver detoxification function, promoting the breakdown of alcohol metabolites in the body, and suppressing the residual aldehyde substance that causes hangover are being confirmed. The Korea Food & Drug Administration has recognized the effect of improving the liver function of the liana, and even health functional foods have appeared. .
또한, 헛개나무 추출물은 약간 단맛이 나기 때문에 먹기에도 좋고 마시고 나면 달콤한 향이 한 시간쯤 입안에 남아있어 어떤 음식이든지 섞어서 조리하면 맛이 한결 좋아지는 장점도 있다.
In addition, since the bark extract is slightly sweet, it is also good to eat, and after drinking, the sweet aroma remains in the mouth for about an hour.
따라서 본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 보다 상세하게는, 복어 육수에 일정 비율로 혼합한 헛개나무 추출물을 복국의 국물로 이용하여 복국을 제조하도록 한 헛개나무 추출물을 이용한 복국의 제조방법을 제공하는 것을 목적으로 한다.
Therefore, the present invention has been made in order to solve the above problems, more specifically, using the hut bark extract made by using the hut bark extract mixed in a certain proportion to the puffer fish stock as a soup of the bokkuk An object of the present invention is to provide a manufacturing method.
전술한 목적을 달성하기 위한 본 발명의 특징에 의하면, 헛개나무 추출물을 이용한 복국의 제조방법에 있어서, 헛개나무의 열매, 가지, 줄기, 뿌리로 혼합되어 구성된 조각 10~20kg을 물 70L와 혼합하여 24시간 끓인 다음 상온에서 자연냉각시켜 헛개나무 추출물을 만드는 제1 단계(S100) 및; 물 1L당 복어머리 25~30g, 콩나물 120~150g, 건새우 5~10g, 무 15~20g, 다시마 5~10g, 바지락 25~30g을 혼합하여 1~2시간 끓여 복어 육수를 만드는 제2 단계(S110)와; 상기 복어 육수의 제조를 완료 후 1인용 크기의 뚝배기에 상기 복어 육수 500~550ml, 복어고기 120~150g, 콩나물 70~80g을 담은 다음 100℃ 이상의 온도로 3~5분 가열하는 제3 단계(S120)와; 상기 제3 단계의 복어 육수가 끓으면서 육수 표면에 발생되는 거품을 제거하는 제4 단계(S130)와; 상기 거품이 제거된 복어 육수에 상기 제1 단계에서 만들어진 헛개나무 추출물 110~125ml, 미나리 35~40g, 다진마늘 5~7g, 소금 5~8g을 첨가한 다음 70~100℃의 온도로 7~10분 가열하여 복국을 완성하는 제5 단계(S140)를 포함하는 것을 특징으로 하는 헛개나무 추출물을 이용한 복국의 제조방법을 제공한다.According to a feature of the present invention for achieving the above object, in the manufacturing method of Fuguk using the bark tree extract, 10 to 20 kg of pieces consisting of mixed fruit, branches, stems, roots of the bark tree mixed with 70L of water Boiling for 24 hours and then cooled to room temperature to the first step (S100) to make a bark extract; Blowfish head 25-30g, bean sprouts 120-150g, dried shrimp 5-10g, radish 15-20g, kelp 5-10g, clam 25-30g, boiled for 1-2 hours to make blowfish broth (S110) )Wow; After completing the manufacture of the puffer fish broth, put the puffer fish broth 500 ~ 550ml, puffer fish 120 ~ 150g, bean sprouts 70 ~ 80g in a single-sized casserole and then heated to a temperature of 100 ℃ or more for 3 to 5 minutes (S120 )Wow; A fourth step (S130) of removing the bubbles generated on the surface of the broth while the puffer fish broth of the third step is boiling; The foamed puffer fish broth extract 110 ~ 125ml, parsley 35 ~ 40g, minced garlic 5 ~ 7g, salt 5 ~ 8g added in the first step and then 7 ~ 10 at a temperature of 70 ~ 100 ℃ Provides a manufacturing method of the bokkuk using a bark tree extract, characterized in that it comprises a fifth step (S140) to complete the bokuk by heating minutes.
바람직하게는, 상기 제2 단계(S110) 및 제3 단계(S120)에 첨가되는 복어머리와 복어고기는, 밀복, 참복, 자주복과 같은 식용이 가능한 복어를 간장, 점막, 비장, 눈알, 담낭, 아가미, 심장, 신장, 난소와 같은 비가식 부위 또는 독성이 있는 부위를 제거한 다음 일정 크기로 절단하여 얼음물에 2~3시간 담가두는 단계(S110-1, S120-1)를 거친 후 사용되는 것을 특징으로 한다.Preferably, the puffer fish head and puffer fish is added to the second step (S110) and the third step (S120), the edible blowfish such as bokbok, bokbok, purple bokbok soy sauce, mucosa, spleen, eyeballs, gallbladder, It is used after removing the non-eating parts such as gills, heart, kidneys, ovaries or toxic parts, cutting them to a certain size and immersing them in ice water for 2-3 hours (S110-1, S120-1). It is done.
바람직하게는, 상기 제5 단계(S140)는, 상기 거품이 제거된 복어 육수에 상기 제1 단계에서 만들어진 헛개나무 추출물 110~125ml, 미나리 35~40g, 다진마늘 5~7g, 소금 5~8g, 청량고추 10~12g, 고춧가루 8~10g, 진간장 5~8g을 첨가한 다음 70~100℃의 온도로 7~10분 가열하여 매운 국물맛을 내는 복국을 완성하는 단계(S150)를 더 포함하는 것을 특징으로 한다.
Preferably, the fifth step (S140), the blowfish broth from which the bubbles are removed 110 to 125ml, parsley 35-40g, minced garlic 5-7g, salt 5-8g, Adding 10 ~ 12g of chilled pepper, 8 ~ 10g of red pepper powder, 5 ~ 8g of soy sauce and then heating for 7 to 10 minutes at a temperature of 70 ~ 100 ℃ to complete the spicy soup to give a spicy soup taste (S150) It features.
본 발명의 헛개나무 추출물을 이용한 복국의 제조방법에 따르면 다음과 같은 효과가 있다.According to the manufacturing method of the bokkuk using the bark of the present invention has the following effects.
(1) 복어 육수에 일정 비율로 혼합한 헛개나무 추출물을 복국의 국물로 사용함으로써 복어 육수의 기름기를 완화시켜 위(stomach, 胃)의 부담을 덜어주고, 복어 육수의 시원하고 개운한 맛과 헛개나무 추출물의 특유의 단맛이 어우러져 소비자의 기호도를 향상시킬 수 있다.(1) By using the extract of the bark tree in the proportion of puffer fish broth as the soup of Fuguk, the oil of the puffer fish broth is relieved to relieve the burden of stomach, and the cool and refreshing taste of the puffer fish broth. The unique sweetness of the extracts can be combined to improve consumer preference.
(2) 헛개나무 추출물을 복어 육수에 첨가함으로써, 복국의 본연의 맛과 효능 및 헛개나무 추출물의 술해독과 피로회복, 당뇨병, 구토증, 소화불량, 액취증 등의 치료효과를 동시에 얻을 수 있다.
(2) By adding the bark tree extract to the puffer fish broth, it is possible to simultaneously obtain the natural taste and efficacy of Bok-guk and the treatment effects such as alcohol detoxification and fatigue recovery, diabetes, vomiting, indigestion, and liquor.
도 1은 본 발명의 바람직한 실시예에 따른 헛개나무 추출물을 이용한 해장국의 복국의 제조방법을 나타낸 흐름도.
도 2는 본 발명의 바람직한 실시예에 따른 제2 단계 및 제3 단계에 첨가되는 복어머리와 복어고기의 처리단계를 나타낸 흐름도.
도 3은 본 발명의 바람직한 실시예에 따른 5단계의 매운 국물맛의 복국을 제조하는 방법을 나타낸 흐름도.1 is a flow chart showing a manufacturing method of the bokjang of Haejangguk using the bark extract according to a preferred embodiment of the present invention.
Figure 2 is a flow chart showing the processing step of blowfish head and blowfish meat added to the second and third steps according to a preferred embodiment of the present invention.
Figure 3 is a flow chart showing a method for producing a five-step spicy soup flavor soup according to an embodiment of the present invention.
이하, 본 발명의 바람직한 실시예를 첨부된 도면들을 참조하여 본 발명의 바람직한 실시예에 따른 헛개나무 추출물을 이용한 복국의 제조방법을 상세하게 설명한다. Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the present invention will be described in detail a manufacturing method of Bokguk using the bark extract according to a preferred embodiment of the present invention.
우선 각 도면의 구성요소들에 참조번호를 부가함에 있어서, 동일한 구성요소들에 대해서는 비록 다른 도면상에 표시하더라도 가능한 동일한 부호를 가지도록 하고 있음에 유의해야 한다. 또한, 본 발명을 설명함에 있어서, 관련된 공지의 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다.First, in adding reference numerals to the elements of each drawing, it should be noted that the same reference numerals are used to refer to the same elements even though they are shown in different drawings. In describing the present invention, when it is determined that the detailed description of the related well-known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted.
먼저 본 발명의 바람직한 실시예에 따른 헛개나무 추출물을 이용한 복국에 첨가된 재료는 헛개나무 추출물, 복어, 콩나물, 건새우, 무, 다시마, 바지락, 미나리, 마늘, 청양고추로, 효능 및 특징에 대해 설명하면,First, the ingredients added to the bokkuk using the bark tree extract according to a preferred embodiment of the present invention is the bark tree extract, blowfish, sprouts, dried shrimp, radish, kelp, clams, buttercups, garlic, cheongyang pepper, and describes the efficacy and characteristics if,
헛개나무 추출물은, 술해독과 피로회복, 당뇨병, 구토증, 소화불량, 액취증 등의 치료 및 여러가지 질병의 치료효과가 있으며, 또한, 약간 단맛이 나기 때문에 먹기에도 좋고 마시고 나면 달콤한 향이 한 시간쯤 입안에 남아있어 어떤 음식이든지 섞어서 조리하면 맛이 한결 좋아지는 효과가 있으나, 헛개나무의 생(生)나무는 독성이 있기 때문에 채집한 헛개나무를 자연 건조하여 독성을 없앤 다음 물과 일정 비율로 섞어서 추출물을 얻도록 한다.The extract of the bark tree has the effects of alcohol detoxification, fatigue recovery, diabetes, vomiting, indigestion, liqueurs, and various diseases, and because it is slightly sweet, it is easy to eat and has a sweet scent after drinking If any food is mixed and cooked, the taste will be better. But the raw wood of the bark tree is toxic, so the collected bark tree is dried naturally to remove the toxicity, and then mixed with water in a certain ratio to obtain the extract. To do that.
복어는, 육질이 동물성 단백질과 비타민B군으로 이루어져 저지방ㆍ저칼로리 식품으로 탁월하며, 어묵처럼 투명한 젤라틴 성분의 복어 껄질은 칼슘과 무기질 영양소가 다량 함유되어 있고, 콜레스테롤을 감소시키고, 고혈압 등 각종 성인병을 예방하는 효능도 포함되어 있어 수술 전후의 환자 회복이나 당뇨병, 신장질환의 식이요법에도 적합하다. 특히 인체의 알코올 분해 효소를 활성화시켜 간장 해독 작용에 도움을 줄 뿐만 아니라 알콜 중독 예방과 숙취 제거에도 탁월한 효능을 발휘하기 때문에, 숙취해소를 위한 복국과 같은 해장국류에 많이 사용되는 재료이다.Puffer fish is made of animal protein and vitamin B group, making it excellent for low fat and low calorie foods.The puffer fish quality of transparent gelatin like fish cake contains a lot of calcium and mineral nutrients, reduces cholesterol, and prevents various adult diseases such as high blood pressure. It is also effective in preventing and recovering patients before and after surgery and in dieting diabetes and kidney disease. In particular, by activating the body's alcohol degrading enzymes to help the liver detoxification action, as well as excellent effects in the prevention of alcoholism and hangover removal, it is a material widely used in haejangguk, such as Fuguk for hangover.
콩나물은, 비타민B, 비타민C, 섬유소, 아미노산, 효소, 아스파라긴산, 사포닌 등의 성분이 다량 함유되어 있어, 소화촉진과 간기능 개선 및 숙취해소에 탁월한 효과가 있으며, 또한, 뇌세포에 산소를 공급하여 머리를 맑게 해주는 효과도 있어 숙취해소를 위한 음식의 주재료로 첨가되고 있다.Soybean sprouts contain vitamin B, vitamin C, fiber, amino acids, enzymes, aspartic acid, and saponin in large amounts, and are excellent for promoting digestion, improving liver function and relieving hangover, and supplying oxygen to brain cells. It is also effective as a main ingredient in foods to relieve hangovers.
건새우는, 건조된 새우(마른 새우)로 국내에 유통되는 건새우에는 홍새우, 보리새우, 두절새우(목이 없는 새우), 광새우 등이 있으며, 주요성분으로는 새우는 종류에 따라 성분의 차이가 있으나 주성분은 단백질이고, 외골격은 키틴질로 이루어져 있다. 또한 메치오닌, 라이신을 비롯한 필수아미노산과 비타민B2, 비타민 B6, 비타민 B12 등을 골고루 가지고 있으며, 독특한 단맛을 주는 글리신이라는 아미노산과 강장효과와 콜레스테롤치를 감소시켜주 베타인과 같은 매우 유용한 성분을 함유하고 있어, 주로 국물 요리의 육수를 내거나 볶음요리에 사용된다. Dried shrimps are dried shrimps (dried shrimps), which are distributed in Korea as shrimps, barley shrimps, tofu shrimps (neckless shrimps), and wild shrimps. But the main component is protein, and the exoskeleton consists of chitin. It also contains essential amino acids, including methionine and lysine, and vitamin B2, vitamin B6, and vitamin B12.It also contains amino acids called glycine which give unique sweetness, and very useful ingredients such as betaine, which reduce tonic and cholesterol levels. Mainly used for broth or stir fry.
무는, 숙취의 주원인인 혈중 아세트알데히드를 체내밖으로 배출을 돕는 전분 분해효소인 아밀라아제 등의 효소가 다량 함유되어 있으며, 녹말을 분해하여 소화흡수를 촉진하는 디아스타아제 및 발암물질을 분해, 해독하고 위벽을 보호하는 오게시타제도 다량 함유되어 있어 소화촉진 및 숙취해소에 효과가 있다.Radish contains a large amount of enzymes such as amylase, a starch degrading enzyme that helps to release blood acetaldehyde, which is the main cause of hangover, and decomposes and detoxifies and detoxifies diatose and carcinogens that promote digestion and absorption by protecting starch. Ogeshita also contains a large amount, which is effective for promoting digestion and hangover.
다시마는, 무기질과 칼슘, 칼륨, 철 성분이 풍부하여 소화기능을 도우며, 특히 술을 마시면 체내의 칼륨이 부족해져 숙취와 간 질환을 일으키는데, 칼륨이 풍부한 다시마는 이를 예방하는 효과가 탁월하다. 또한, 다시마는 국물의 맛을 개운하고 깔끔하여 국물의 육수를 만드는데 주로 첨가되는 재료이다.Kelp is rich in minerals, calcium, potassium and iron to help digestion. Especially drinking alcohol, the lack of potassium in the body causes hangover and liver disease, potassium rich kelp is excellent in preventing this. In addition, kelp is a material that is mainly added to make soup broth because the taste of soup is refreshing and clean.
바지락은, 메티오닌과 시스틴 등의 필수아미노산이 풍부하게 함유되어 있어 술, 담배로 약해진 간세포를 복원하고 간기능을 회복시키며, 비타민B2, B12와 글리코겐도 간의 기능강화에 도움을 주고, 또한 아미노산의 하나인 타우린과 답즙산은 결합하여 간의 해독작용을 강화한다. 이외에도 바지락은 칼슘, 철분, 구리, 프로비타민D 등과 맛을 내주는 성분인 호박산, 글루탐산 아미노산도 많이 들어 있어 시원한 맛과 함께 빈혈예방과 식욕증진에도 좋기 때문에, 국물의 육수로 많이 사용되는 재료이다.The clam is rich in essential amino acids such as methionine and cystine, which restores liver cells weakened by alcohol and tobacco, and restores liver function. Vitamin B2, B12 and glycogen also help strengthen liver function. Phosphorus taurine and bile acids combine to enhance liver detoxification. In addition, clam is rich in calcium, iron, copper, provitamin D and succinic acid, glutamic acid, which is a component that gives a taste, because it is also good for preventing anemia and boosting appetite, and it is used as broth for broth.
미나리는, 맛과 향도 일품이지만 비타민A, 비타민C, 칼슘, 철분 등 무기질이 풍부한 알칼리성 식품으로, 갈증을 풀어주고 머리를 맑게 하며 술 마신 후의 주독을 제거할 뿐만 아니라 대장과 소장을 원활하게 해주는 등 신진대사를 촉진시키고, 또한, 복국을 끓일 때 반드시 미나리를 넣는데 이는 미나리가 독성을 제거하는 작용이 있어 복어의 독성을 중화시키기 때문이다.Buttercup is an alkaline food rich in minerals such as vitamin A, vitamin C, calcium, and iron, but it quenches thirst, clears the head, removes poison after drinking, and smoothes the large intestine and small intestine. It promotes metabolism and also adds buttercups when boiling Bokguk, because the buttercups act to remove the toxicity, neutralizing the toxicity of the blowfish.
마늘은, 특유의 자극성분인 알리신을 포함한 다양한 유황화합물, 게르마늄, 티아민, 스코르다닌, 비타민B, 글리코겐 등의 성분을 풍부하게 함유하고 있어 상기 대파와 더불어 국내 주요 음식에 빠지지 않고 들어가는 필수 음식 재료로, 해독작용, 항암작용, 살균 및 항균효과가 있다. 또한, 마늘 특유의 냄새로 콩나물과 생선 및 고기의 비린내를 없애주는 효과도 있다.Garlic is rich in various sulfur compounds, including allicin, a unique stimulant, germanium, thiamin, scodanine, vitamin B, and glycogen. As, detoxification, anticancer action, bactericidal and antibacterial effect. In addition, the smell of garlic is effective in eliminating the fishy smell of bean sprouts, fish and meat.
청양고추는, 알칼로이드의 일종으로 고추의 매운 맛을 내는 성분인 캅사이신이 다른 고추에 비해 월등히 많이 함유되어 있어 입맛을 돋구는 매운 음식을 조리할 경우 빠지지 않고 첨가되는 재료로, 청양고추에 함유된 캅사이신은 인체 내 기초대사율을 높이는 효능이 있어 다이어트 음식에도 첨가되며, 위암예방 및 항산화작용에도 탁월한 효과가 있다.Cheongyang pepper is a kind of alkaloid and contains much more capsaicin, which is a spicy taste ingredient of red pepper, compared to other peppers, so it is added when cooking spicy foods that taste appetizing. Efficacy in increasing the basic metabolic rate in the human body is added to diet foods, it is also excellent in gastric cancer prevention and antioxidant action.
위와같이 숙취해소 및 다양한 효능을 갖는 상기 재료들을 첨가한 복국의 제조방법을 아래와 같이 상세하게 설명하도록 한다.
As described above, the manufacturing method of the bokkuk added with the ingredients having a hangover and various effects will be described in detail as follows.
도 1을 참조하여, 본 발명의 바람직한 실시예에 따른 헛개나무 추출물을 이용한 복국의 제조방법은,Referring to Figure 1, the manufacturing method of the bokkuk using the bark extract according to a preferred embodiment of the present invention,
헛개나무의 열매, 가지, 줄기, 뿌리로 혼합되어 구성된 조각 10~20kg을 물 70L와 혼합하여 24시간 끓인 다음 상온에서 자연냉각시켜 헛개나무 추출물을 만드는 제1 단계(S100)를 갖는다.10 to 20 kg of pieces consisting of fruit, branches, stems, and roots of the barn tree are mixed with 70L of water and boiled for 24 hours, and then cooled naturally at room temperature to have a first step (S100) of making the bark extract.
여기서 상기 헛개나무의 열매, 가지, 줄기, 뿌리 조각은 채집된 헛개나무를 작두 등의 기계를 통해 잘게 썰어서 자연 건조 된 것을 사용하며, 헛개나무 추출물을 추출 시 물 70L당 헛개나무의 열매, 가지, 줄기, 뿌리 조각 10~20kg을 혼합하여 24시간 동안 끓이는 이유는, 출원인의 다양한 실험 결과, 자연 건조된 헛개나무 조각이라도 나무의 독성이 남아있으므로 물과 혼합하여 24시간 동안 끓임으로써, 헛개나무의 독성이 제거된 액(液)이 끓는 물과 섞이면서 헛개나무 추출물이 충분히 만들어졌으며, 상기와 같이 헛개나무 10~20kg당 물 70L 비율로 혼합하여 끓일 경우 헛개나무 추출물의 특유의 단맛과 약성분이 잘 어우러져 음용(飮用)하기에 무리가 없었기 때문이다. Here, the fruit, branches, stems, root pieces of the barn tree is used to cut the collected bark tree through a machine such as small grains and dried naturally, when extracting the bark tree extract, the fruit of the tree bark per 70L water, branches, 10 to 20 kg of stem and root pieces are mixed and boiled for 24 hours. As a result of the applicant's various experiments, even the naturally dried barn wood remains toxic of the tree, so it is mixed with water and boiled for 24 hours. This removed liquid was mixed with boiling water, and the bark tree extract was sufficiently made, and when mixed and boiled at a rate of 70L of water per 10 ~ 20kg of bark tree as described above, the unique sweetness of the bark tree extract and the medicinal ingredients were well combined. This is because there was no difficulty to drink (飮 用).
다음은, 물 1L당 복어머리 25~30g, 콩나물 120~150g, 건새우 5~10g, 무 15~20g, 다시마 5~10g, 바지락 25~30g을 혼합하여 1~2시간 끓여 복어 육수를 만드는 제2 단계(S110)를 갖는다.Next, a second blowfish head 25-30g, bean sprouts 120-150g, dried shrimp 5-10g, radish 15-20g, kelp 5-10g, clam 25-30g, boiled for 1-2 hours to make a blowfish broth Has a step S110.
여기서, 상기 복어머리와, 후술하는 제3 단계에 첨가되는 복어고기는 밀복, 참복, 자주복과 같은 식용이 가능한 복어를 간장, 점막, 비장, 눈알, 담낭, 아가미, 심장, 신장, 난소와 같은 비가식 부위 또는 독성이 있는 부위를 제거한 다음 일정 크기로 절단하여 얼음물에 2~3시간 담가두는 단계(S110-1, S120-1)를 거친 후 사용함으로써, 복어머리와 복어고기의 육질의 신선도를 유지함과 동시에 복어머리와 복어고기에 남아있는 피가 완전히 제거되도록 한다(도 2 참조).Here, the puffer fish head and the puffer fish which is added to the third step to be described later, the edible puffer fish such as sackcloth, bokbok, purple bokbok, soy sauce, mucosa, spleen, eyeball, gallbladder, gills, heart, kidney, ovary Remove the food or toxic part and cut it to a certain size and soak it in ice water for 2 ~ 3 hours (S110-1, S120-1) to maintain the freshness of the puffer fish head and puffer meat. At the same time, the blood remaining in the blowfish head and puffer fish is completely removed (see Fig. 2).
복어의 몸통으로부터 머리를 절단한 것은 상기 제2 단계에 첨가되는 복어머리로 사용하고, 복어의 몸통은 후술하는 제3 단계에 첨가되는 복어고기로 사용되도록 한다.Cutting the head from the body of the blowfish is used as a blowfish head added to the second step, the body of the blowfish is to be used as a blowfish meat added in the third step to be described later.
또한, 상기 바지락은 해감과정을 거친 바지락을 사용한 것으로, 해감과정 시 바지락을 해수(海水)에 24시간 담궈 놓되, 2시간 간격으로 해수를 바꾸어 줌으로써 바지락의 신선도를 유지하는 동시에 부산물을 말끔히 토해내도록 한다.In addition, the clam clam is a clam clad through a sea process, soaking clam in sea water during the sea process 24 hours, by changing the sea water every two hours to maintain the freshness of the clam and at the same time to spout the by-products neatly .
다시말해, 상기 해감과정이란, 바다나 민물의 바닥층에 서식하는 조개류는 모래 등의 부산물을 포함하고 있기 때문에 조개류를 요리 시 먼저 부산물을 빼내야 하는데 이것을 해감과정이라 한다.In other words, since the shellfish inhabiting the bottom layer of the sea or fresh water includes by-products such as sand, it is necessary to remove the by-products when cooking shellfish.
또한, 상기와 같은 비율로 재료를 첨가하여 복어 육수를 만드는 이유는, 출원인의 다양한 실험 결과 도출된 비율로, 복어머리로부터 나오는 담백한 국물맛과, 다시마와 무 및 바지락의 시원한 국물맛이 잘 어우러졌기 때문이다. In addition, the reason for making blowfish stock by adding the ingredients in the above ratio is the ratio derived from the applicant's various experiments, the taste of the light broth from the blowfish head and the cool taste of the kelp, radish and clam Because.
다음은, 상기 복어 육수의 제조 완료 후 1인용 크기의 뚝배기에 상기 복어 육수 500~550ml, 복어고기 120~150g, 콩나물 70~80g을 담은 다음 100℃ 이상의 온도로 3~5분 가열하는 제3 단계(S120)를 갖는다.Next, after the manufacture of the puffer fish broth complete the puffer fish broth 500 ~ 550ml, puffer fish 120 ~ 150g, bean sprouts 70 ~ 80g in a single-sized casserole and then heated to a temperature of 100 ℃ or more for 3 to 5 minutes (S120).
여기서, 상기 제3 단계에 첨가되는 재료의 첨가순서를 상세히 설명하며, 먼저 뚝배기 바닥에 콩나물을 담고, 복어고기를 콩나물 위에 얹은 다음 복어 육수를 붓도록 한다. 이는 콩나물이 복어고기에 의해 뚝배기 바닥에 가라앉도록 하여 복어고기와 함께 잘 익힘으로써 콩나물의 비린내를 완벽히 제거할 수 있다.Here, the order of addition of the ingredients added in the third step will be described in detail, first containing bean sprouts on the bottom of the earthenware pot, put the puffer fish meat on the bean sprouts and then pour puffer fish stock. This allows the bean sprouts to sink to the bottom of the earthenware by the puffer fish, so that they can be cooked well together with the puffer fish to completely remove the fishy smell of the bean sprouts.
또한, 복어고기는 상기 제2 단계에서 복어머리 준비 시 함께 비가식부위 및 독성 부위를 제거한 복어 몸통을 적당한 크기로 절단하여 뚝배기에 넣도록 한다. In addition, the blowfish meat is cut to the appropriate size to cut the blowfish body to remove the non-planting site and toxic sites together in preparing the puffer head in the second step to put in the pot.
다음은, 상기 복어 육수가 끓으면서 육수 표면에 발생되는 거품을 제거하는 제4 단계(S130)와, 상기 거품이 제거된 복어 육수에 상기 제1 단계에서 만들어진 헛개나무 추출물 110~125ml, 미나리 35~40g, 다진마늘 5~7g, 소금 5~8g을 첨가한 다음 70~100℃의 온도로 7~10분 가열하여 복국을 완성하는 제5 단계(S140)를 각각 갖는다.Next, the fourth step (S130) of removing the bubbles generated on the surface of the broth while the puffer fish broth boils, 110 ~ 125ml of the hut tree extract made in the first step on the blowfish broth from which the foam is removed, 35 ~ 40g, chopped garlic 5-7g, salt 5-8g is added and then heated to a temperature of 70 ~ 100 ℃ 7-10 minutes to have a fifth step (S140) to complete the country.
여기서, 상기 제4 단계에서 거품을 제거하는 이유는, 통상적으로 찌개와 같은 국물류의 요리나 육수를 끓이는 과정에서 첨가되는 음식재료나 양념 등에서 나오는 단백질이나 녹말이 국물에 녹지 않고 응고되어 떠오르면서 거품처럼 발생되는 것으로 인체에 유해한 물질이나 불순물이라고는 할 수 없지만, 거품을 제거하지 않을 경우 국물 맛이 텁텁해지고 시각적으로도 좋지않기 때문에 복국과 같은 맑은 국물과 복어의 담백한 맛을 유지하기 위해서는 발생된 거품을 제거하도록 한다.Here, the reason for removing the foam in the fourth step, the protein or starch from the food ingredients or seasonings usually added during the cooking of broth or soup stock, such as stew, solidified without rising in the broth, bubbles It is not a harmful substance or impurities to the human body, but if the bubble is not removed, the taste of the broth will become unsatisfactory and visually unsatisfactory. Remove it.
또한, 상기 제5 단계에서 뚝배기에 담겨진 복어 육수에 상기 헛개나무 추출물 125ml을 혼합하는 이유는, 출원인의 다양한 실험 결과, 복국으로써 헛개나무 추출물의 특유의 단맛과 복어 육수의 담백하고 시원한 맛이 잘 어우러짐과 동시에 헛개나무의 약효성분이 육수에 남아 있어 숙취해소에 가장 효과가 좋았기 때문이다. 또한, 독성제거작용이 있는 미나리를 첨가함으로써 독성부위가 제거된 복어고기에 남아있을 수 있는 독성을 완벽히 제거하도록 한다.In addition, the reason why the 125 ml of the barn tree extract is mixed with the puffer fish stock in the fifth step in the fifth step, as a result of various experiments of the applicant, the unique sweetness of the bark tree extract and the light and cool taste of the puffer fish stock Simultaneously with the burden, the active ingredient of the larvae remained in the broth, so it was the most effective in relieving hangovers. In addition, by adding a buttercup with a toxic detoxification action to completely remove the toxicity that can remain in the puffer fish meat has been removed.
또한, 상기 제5 단계는, 상기 거품이 제거된 복어 육수에 상기 제1 단계에서 만들어진 헛개나무 추출물 110~125ml, 미나리 35~40g, 다진마늘 5~7g, 소금 5~8g, 청량고추 10~12g, 고춧가루 8~10g, 진간장 5~8g을 첨가한 다음 70~100℃의 온도로 7~10분 가열하여, 청량고추와 고춧가루에 의해 완성된 복국이 매운 국물맛을 내도록 제조할 수도 있다(S150).In addition, the fifth step, 110 ~ 125ml of the bark extract made in the first step in the blowfish broth from which the foam is removed, buttercup 35 ~ 40g, minced garlic 5 ~ 7g, salt 5 ~ 8g, chilled pepper 10 ~ 12g , 8 ~ 10g red pepper powder, 5 ~ 8g of soy sauce is added and then heated for 7-10 minutes at a temperature of 70 ~ 100 ℃, it can also be prepared to give a taste of spicy soup soup made by soft red pepper and red pepper powder (S150) .
이와 같이, 본 발명의 실시예에 따른 헛개나무 추출물을 이용한 복국의 제조방법은, 복어 육수에 일정 비율로 혼합한 헛개나무 추출물을 복국의 국물로 사용함으로써 복어 육수의 기름기를 완화시켜 위(stomach, 胃)의 부담을 덜어주고, 복어 육수의 시원하고 개운한 맛과 헛개나무 추출물의 특유의 단맛이 어우러져 소비자의 기호도를 향상시킬 수 있으며, 또한, 헛개나무 추출물을 복어 육수에 첨가함으로써, 복국의 본연의 맛과 효능 및 헛개나무 추출물의 술해독과 피로회복, 당뇨병, 구토증, 소화불량, 액취증 등의 치료효과를 동시에 얻을 수 있다.As such, the manufacturing method of the bokkuk using the bark tree extract according to an embodiment of the present invention, by using the bark tree extract mixed in a certain proportion to the puffer fish stock as a soup of the bokguk to reduce the grease of the puffer fish soup stock (stomach, 부담) to reduce the burden, the fresh and refreshing taste of puffer fish stock and the unique sweetness of the bark tree extract can improve the taste of the consumer, and by adding the bark tree extract to the puffer fish stock, Taste and efficacy and the effects of alcohol detoxification, fatigue recovery, diabetes, vomiting, indigestion, liquor can be obtained simultaneously.
이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서 본 발명에 개시된 실시예는 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.
Claims (3)
헛개나무의 열매, 가지, 줄기, 뿌리로 혼합되어 구성된 조각 10~20kg을 물 70L와 혼합하여 24시간 끓인 다음 상온에서 자연냉각시켜 헛개나무 추출물을 만드는 제1 단계(S100) 및;
물 1L당 복어머리 25~30g, 콩나물 120~150g, 건새우 5~10g, 무 15~20g, 다시마 5~10g, 바지락 25~30g을 혼합하여 1~2시간 끓여 복어 육수를 만드는 제2 단계(S110)와;
상기 복어 육수의 제조를 완료 후 1인용 크기의 뚝배기에 상기 복어 육수 500~550ml, 복어고기 120~150g, 콩나물 70~80g을 담은 다음 100℃ 이상의 온도로 3~5분 가열하는 제3 단계(S120)와;
상기 제3 단계의 복어 육수가 끓으면서 육수 표면에 발생되는 거품을 제거하는 제4 단계(S130)와;
상기 거품이 제거된 복어 육수에 상기 제1 단계에서 만들어진 헛개나무 추출물 110~125ml, 미나리 35~40g, 다진마늘 5~7g, 소금 5~8g을 첨가한 다음 70~100℃의 온도로 7~10분 가열하여 복국을 완성하는 제5 단계(S140)를 포함하는 것을 특징으로 하는 헛개나무 추출물을 이용한 복국의 제조방법.
In the manufacturing method of the bokkuk using the bark extract
A first step (S100) of making 10 to 20 kg of pieces consisting of fruit, branches, stems and roots of the barn tree, mixed with 70 L of water and boiling for 24 hours and then cooling it at room temperature to form a barn tree extract;
Blowfish head 25-30g, bean sprouts 120-150g, dried shrimp 5-10g, radish 15-20g, kelp 5-10g, clam 25-30g, boiled for 1-2 hours to make blowfish broth (S110) )Wow;
After completing the manufacture of the puffer fish broth, put the puffer fish broth 500 ~ 550ml, puffer fish 120 ~ 150g, bean sprouts 70 ~ 80g in a single-sized casserole and then heated to a temperature of 100 ℃ or more for 3 to 5 minutes (S120 )Wow;
A fourth step (S130) of removing the bubbles generated on the surface of the broth while the puffer fish broth of the third step is boiling;
The foamed puffer fish broth extract 110 ~ 125ml, parsley 35 ~ 40g, minced garlic 5 ~ 7g, salt 5 ~ 8g added in the first step and then 7 ~ 10 at a temperature of 70 ~ 100 ℃ Method of manufacturing the bokkuk using a bark extract, characterized in that it comprises a fifth step (S140) to complete the bokuk by heating the minute.
상기 제2 단계(S110) 및 제3 단계(S120)에 첨가되는 복어머리와 복어고기는, 밀복, 참복, 자주복과 같은 식용이 가능한 복어를 간장, 점막, 비장, 눈알, 담낭, 아가미, 심장, 신장, 난소와 같은 비가식 부위 또는 독성이 있는 부위를 제거한 다음 일정 크기로 절단하여 얼음물에 2~3시간 담가두는 단계(S110-1, S120-1)를 거친 후 사용되는 것을 특징으로 하는 헛개나무 추출물을 이용한 복국의 제조방법.
The method according to claim 1,
Blowfish head and puffer fish which is added in the second step (S110) and the third step (S120), the edible blowfish such as bokbok, bokbok, purplefish, soy sauce, mucosa, spleen, eyeballs, gallbladder, gills, heart, Remove the non-edible parts such as kidneys, ovaries or toxic parts and cut to a certain size soaked in ice water for 2 to 3 hours (S110-1, S120-1) after the bark tree, characterized in that it is used Method of manufacturing Fuguk using extracts.
상기 제5 단계(S140)는, 상기 거품이 제거된 복어 육수에 상기 제1 단계에서 만들어진 헛개나무 추출물 110~125ml, 미나리 35~40g, 다진마늘 5~7g, 소금 5~8g, 청량고추 10~12g, 고춧가루 8~10g, 진간장 5~8g을 첨가한 다음 70~100℃의 온도로 7~10분 가열하여 매운 국물맛을 내는 복국을 완성하는 단계(S150)를 더 포함하는 것을 특징으로 하는 헛개나무 추출물을 이용한 복국의 제조방법.The method according to claim 1,
The fifth step (S140), 110 ~ 125ml of the bark extract made in the first step in the puffer fish broth from which the foam is removed, buttercup 35 ~ 40g, minced garlic 5 ~ 7g, salt 5 ~ 8g, chilled pepper 10 ~ After adding 12g, red pepper powder 8-10g, 5-8g of soy sauce, and heating it for 7-10 minutes at a temperature of 70-100 ° C. to complete the bokuk, which gives a spicy soup flavor (S150). Method of manufacturing Fuguk using tree extracts.
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