KR20200116623A - Kkamnyang galbitang - Google Patents

Kkamnyang galbitang Download PDF

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KR20200116623A
KR20200116623A KR1020190038204A KR20190038204A KR20200116623A KR 20200116623 A KR20200116623 A KR 20200116623A KR 1020190038204 A KR1020190038204 A KR 1020190038204A KR 20190038204 A KR20190038204 A KR 20190038204A KR 20200116623 A KR20200116623 A KR 20200116623A
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beef
turmeric
ribs
soup
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이성민
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농업회사법인 유한회사 명성황우
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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
    • 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
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L13/40—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
    • 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
    • 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
    • A23L27/14—Dried spices
    • 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
    • A23L27/50—Soya sauce
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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  • Polymers & Plastics (AREA)
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  • Food Science & Technology (AREA)
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Abstract

The present invention relates to beef rib soup, and a method of preparing the same. Through a method of adding ingredients that are beneficial to the human health such as turmeric, Astragalus propinquus, fruits of Lycium chinense, Rubus coreanus, etc., which are commonly known as medicinal materials, the condition of beef ribs added to the beef rib soup is softened such that the beef rib soup can function as healthy food while the beef ribs are remained in a state of not being tough. Specifically, according to the present invention, when Linum usitatissimum for which anti-cancer and antioxidant activities have been reported is added in the method of preparing beef rib soup, it is possible to reduce side effects such as the burden of eating meat from the beef rib soup, and the beef rib soup can be utilized as healthy food. In addition, during a pretreatment process, turmeric is inoculated with Aspergillus oryzae, such that turmeric′s health rejuvenating effect can be achieved while unique taste and smell of the turmeric are removed.

Description

깜냥갈비탕{Kkamnyang galbitang }Kamnyang galbitang {Kkamnyang galbitang}

본 발명은 소갈비탕 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 울금과 황기를 사용해서 맛과 향기를 내The present invention relates to a beef rib soup and a method for manufacturing the same, and more specifically, using turmeric and astragalus to give a taste and aroma.

고 건강에 도움을 줄 수 있는 소갈비탕 및 그 제조방법에 대한 것이다. It is about beef ribs soup that can help high health and its manufacturing method.

일반적으로 갈비라 함은 척추를 제외한 지방이 적고 단백질(근육)이 많은 등뼈 부분 또는 그 등뼈로 만든 요리In general, ribs are a part of the spine or a dish made from the spine or a portion of the spine that has a lot of protein (muscle) except for the spine

를 말하는 것으로, 그 특유의 뛰어난 맛과 영양으로 인해 김치 및 불고기와 더불어 한국인은 물론 외국인에게도 In addition to kimchi and bulgogi, due to its unique excellent taste and nutrition,

선호도가 가장 높은 음식 중의 하나이다. 한편, 갈비는 돼지고기를 이용한 돼지갈비와 소고기를 이용한 소갈비가 있으며, 이러한 갈비를 이용한 음식에는 갈비를 육수와 함께 끓인 소 갈비탕과, 갈비를 양념과 함께 졸인소?돼지 갈비찜 및 갈비를 구운 소?돼지 갈비 구이 등이 있다. It is one of the foods with the highest preference. On the other hand, ribs include pork ribs using pork and beef ribs using beef, and the foods using these ribs include beef rib soup with ribs boiled with stock, boiled ribs with seasoning? Braised pork ribs and beef ribs grilled? And grilled pork ribs.

그러나, 이상과 같이 갈비를 이용하여 갈비탕이나, 갈비찜이나, 혹은 갈비구이를 조리함에 있어서 적정한 성분However, as described above, suitable ingredients for cooking galbitang, braised ribs, or grilled ribs using spare ribs.

을 혼합하지 않으면, 갈비가 너무 질겨 음식을 씹거나 삼키기가 어렵고, 또한 갈비 고유의 냄새(누린내)를 제거 If you don't mix the ribs, the ribs are too tough to chew or swallow, and the smell of ribs (smelling smell) is removed.

하지 못하여 심한 거부감을 느끼게 하는 등 식감이 좋지 못하다는 등의 문제점이 있었다. There was a problem such as that the texture was not good, such as being unable to do so, causing a severe rejection.

또한, 갈비는 그 뛰어난 맛으로 인해 현대인이 많이 선호하고는 있지만, 그에 반해 과도한 육류의 섭취로 인해Also, ribs are preferred by modern people for their excellent taste, but on the contrary, due to excessive consumption of meat,

건강에 해로운 작용을 끼침은 물론, 당뇨병이나 고혈압을 예방 및 치료하고, 간기능을 개선하는 등 건강에 이로 Not only does it cause harmful effects to health, but also prevents and treats diabetes or high blood pressure, and improves liver function, which is beneficial to health.

운 상승작용을 기대하기는 어렵다는 문제점이 있었다. There was a problem that it was difficult to expect a fortune synergy.

본 발명은 상술한 바와 같은 문제를 해결하기 위하여 안출한 것으로써, 통상적으로 약재로 알려져 있는 울금이The present invention was devised to solve the above-described problem, and turmeric is commonly known as a medicinal material.

나 황기를 소갈비탕에 첨가하는 방법으로 소갈비탕이 본래 가지고 있는 영양분의 파괴에 대한 대응수단으로서의 B. A method of adding Hwanggi to Sogalbitang as a countermeasure against the destruction of nutrients inherent in Sogalbitang.

소갈비탕 및 그 제조방법을 제공함에 있다. To provide a beef rib soup and a method for manufacturing the same.

본 발명은, 갈비를 물 90~95중량%와 20% 에틸알코올 5~10중량%의 비율로 혼합된 용액에 담그어 1~20시간 동안 In the present invention, ribs are immersed in a mixed solution of 90 to 95% by weight of water and 5 to 10% by weight of 20% ethyl alcohol for 1 to 20 hours.

유지하는 단계(S110)와, 상기 혼합용액에 담근 갈비를 꺼내어 끓는 물에 넣어 삶은 초벌 삶기 단계(S120)와, 주 Maintaining (S110), taking out the ribs soaked in the mixed solution and putting them in boiling water and boiled (S120), and

재료(물 60~80중량%에 대하여 초벌 삶기된 소갈비 18~35중량%, 울금 0.1~3중량%, 황기 0.1~3중량%, 구기자 Ingredients (18 to 35% by weight of uncooked beef ribs, 0.1 to 3% by weight of turmeric, 0.1 to 3% by weight of Astragalus, wolfberry per 60 to 80% by weight of water

0.1~3중량% 및 복분자 0.1~3중량%)를 넣고, 상기 주재료 이외에 다양한 부재료(대추 0.1~3중량%, 마늘 0.1~3중 0.1 to 3% by weight and 0.1 to 3% by weight of bokbunja) are added, and various subsidiary materials (0.1 to 3% by weight of jujube and 0.1 to 3% of garlic) are added.

량% 및 고추가루 0.1~3중량% 중에서 선택된 어느 하나 이상)를 준비하여 상기 재료 들을 물에 함께 넣어 끓이는 % By weight and 0.1 to 3% by weight of chili powder) and boil them by putting the ingredients together in water.

육수 생성 단계(S130) 및 간장 0.1~0.5중량%, 설탕 0.1~0.5중량% 및 양파즙 0.1~0.5중량%를 상기 육수에 더 혼 The broth generation step (S130) and 0.1 to 0.5% by weight of soy sauce, 0.1 to 0.5% by weight of sugar and 0.1 to 0.5% by weight of onion juice are further mixed with the broth

합하고, 상기 육수 생성 단계에서 끓여진 갈비를 혼합하여 갈비탕을 완성하는 단계(S140)로 이루어지는 것을 특 And mixing the ribs boiled in the broth generation step to complete the rib soup (S140).

징으로 하는 소갈비탕 제조방법을 제공한다. It provides a method of manufacturing beef ribs with gong.

상기 울금은 울금을 분쇄하여 분말화하는 단계(S10)와, 상기 분말화된 울금을 증기압에서 10~40분간 처리하여The turmeric is pulverized and powdered (S10), and the powdered turmeric is treated for 10 to 40 minutes at vapor pressure.

멸균하는 단계(S20) 및 황국을 접종하여 10~30시간 배양하는 단계(S30)로 만들어진 것일 수 있다. It may be made in the step of sterilizing (S20) and the step of inoculating yellow soup and incubating for 10 to 30 hours (S30).

상기 소갈비탕의 제조방법은 육수 생성단계(S130)에서 아마 0.1~3중량%를 더 포함하는 것일 수 있다.The method of manufacturing the beef ribs may further include 0.1 to 3% by weight in the broth generation step (S130).

상기 소갈비탕의 제조방법에 의해 제조되고, 물 60~80중량%에 대하여 초벌 삶기된 소갈비 18~35중량%, 울금18 to 35% by weight of uncooked beef ribs prepared by the method for preparing the beef ribs and 60 to 80% by weight of water, turmeric

0.1~3중량%, 황기 0.1~3중량%, 구기자 0.1~3중량% 및 복분자 0.1~3중량%와 대추 0.1~3중량%, 마늘 0.1~3중량% 0.1 to 3% by weight, 0.1 to 3% by weight of Astragalus, 0.1 to 3% by weight of Gojija and 0.1 to 3% by weight of bokbunja and 0.1 to 3% by weight of jujube, 0.1 to 3% by weight of garlic

및 고추가루 0.1~3중량% 중에서 선택된 어느 하나 이상을 포함하는 것을 특징으로 하는 소갈비탕을 제공한다. And it provides beef ribs, characterized in that it comprises any one or more selected from 0.1 to 3% by weight of red pepper powder.

본 발명에 따른 소갈비탕 및 그 제조방법에 따르면 소갈비로서 초벌 삶기가 이루어진 상태의 소갈비를 사용하기According to the beef ribs soup and its manufacturing method according to the present invention, using beef ribs in a state of uncooked boiled beef ribs

때문에 연하면서도 소갈비 특유의 맛을 상실하지 않은 소갈비탕의 제공이 가능하다. Therefore, it is possible to provide beef ribs soup that is soft and does not lose the unique taste of beef ribs.

또한 본 발명인 소갈비탕의 제조방법에 사용되는 울금의 경우에도 통상적으로 특유의 향기와 맛으로 말미암아In addition, in the case of turmeric used in the method for preparing beef ribs soup according to the present invention, due to its unique aroma and taste,

어떤 음식에 적용하더라도 울금 특유의 맛 또는 향기 때문에 몸에 이로운 음식임에도 불구하고 음식물에 적용하 Even if it is a food that is beneficial to the body due to the unique taste or scent of turmeric, it is not applied to food.

기 어려운 문제점이 있었으나 본 발명에 따른 소갈비탕의 경우에는 울금에 대하여 전처리 공정인 멸균단계와 황 There was a difficult problem, but in the case of beef ribs-tang according to the present invention, the sterilization step and sulfur pre-treatment process for turmeric

국을 접종하여 배양처리하는 단계를 거치기 때문에 울금에 들어있는 커큐민의 효과를 극대화하는 것이 Since it goes through the step of inoculating and culturing the soup, it is important to maximize the effect of curcumin in turmeric.

가능하다. It is possible.

커큐민은 이담작용, 간염 치료제, 위액 분비촉진작용, 이뇨작용, 해독기능, 항암 작용, 갈락토오스 처리 능력의 항상 효과는 물론, 우로 빌린 뇨를 줄이며, 간세포의 재생 촉진 효과가 탁월하고, 강한 항균 작용을 하는 것으로 알려져 있으므로 본 발명에 따른 소갈비탕의 경우에도 울금의 사용으로 소갈비탕 자체가 가지고 있는 육식이Curcumin has an excellent effect on otitis, hepatitis treatment, gastric juice secretion, diuretic, detoxification, anticancer, galactose treatment, as well as reducing urobirin urine, promoting regeneration of hepatocytes, and has a strong antibacterial effect. Because it is known that beef ribs-tang according to the present invention, the meat diet of beef ribs-tang itself is

라는 한계를 넘어서 보양식으로 활용이 가능한 장점을 갖는다. It has the advantage of being able to use it as a health food beyond the limit.

도 1은 울금의 전처리 과정을 보여주는 절차도이다.
도 2는 본 발명에 따라 소갈비탕을 제조하는 단계를 보여주는 절차도이다.1 is a flowchart showing a pretreatment process for turmeric.
Figure 2 is a flow chart showing the steps of preparing beef ribs-tang according to the present invention.

이하, 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시예를 상세하게 설명한다. 그러나, 이하의 실시예는Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the following examples

이 기술분야에서 통상적인 지식을 가진 자에게 본 발명이 충분히 이해되도록 제공되는 것으로서 여러 가지 다른 As provided so that the present invention may be sufficiently understood by those of ordinary skill in the art, various other

형태로 변형될 수 있으며, 본 발명의 범위가 다음에 기술되는 실시예에 한정되는 것은 아니다. It can be modified in form, and the scope of the present invention is not limited to the following examples.

이하에서 본 발명에 따른 소갈비탕의 제조방법은 소갈비를 물 95중량%와 20% 에틸알코올 5중량%의 비율로 혼합Hereinafter, the method for preparing beef ribs according to the present invention is mixed in a ratio of 95% by weight of water and 5% by weight of 20% ethyl alcohol.

된 용액에 담그어 1~20시간 동안 유지하는 단계(S110);와, 상기 혼합용액에 담근 갈비를 꺼내어 끓는 물에 넣어 Immersing in the prepared solution and maintaining it for 1 to 20 hours (S110); and, taking out the ribs soaked in the mixed solution and putting it in boiling water

삶은 초벌 삶기 단계(S120);와, 주재료(물 60~80중량%에 대하여 초벌 삶기된 소갈비 18~35중량%, 울금 0.1~3중 Boiled uncooked boiling step (S120); and, the main material (18-35% by weight of uncooked beef ribs per 60-80% by weight of water, 0.1-3 of turmeric

량%, 황기 0.1~3중량%, 구기자 0.1~3중량% 및 복분자 0.1~3중량%)를 넣고, 상기 주재료 이외에 다양한 부재료 % By weight, 0.1 to 3% by weight of Astragalus, 0.1 to 3% by weight of wolfberry and 0.1 to 3% by weight of bokbunja), and various subsidiary materials other than the main material

(대추 0.1~3중량%, 마늘 0.1~3중량% 및 고추가루 0.1~3중량% 중에서 선택된 어느 하나 이상)를 준비하여 상기 (Any one or more selected from 0.1 to 3% by weight of jujube, 0.1 to 3% by weight of garlic, and 0.1 to 3% by weight of red pepper powder)

재료 들을 물에 함께 넣어 끓이는 육수 생성 단계(S130) 및 간장 0.1~0.5중량%, 설탕 0.1~0.5중량% 및 양파즙 Ingredients are put together in water to create a broth (S130) and soy sauce 0.1-0.5% by weight, sugar 0.1-0.5% by weight, and onion juice

0.1~0.5중량%를 상기 육수에 더 혼합하고, 상기 육수 생성 단계에서 끓여진 갈비를 혼합하여 갈비탕을 완성하는 0.1 to 0.5% by weight is further mixed with the broth, and the ribs boiled in the broth generation step are mixed to complete the rib soup.

단계(S140);로 이루어지는 소갈비탕의 제조방법을 제공한다. It provides a method of manufacturing beef ribs consisting of step (S140).

본 발명에서는 통상의 소갈비탕 제조방법과 다르게 약재료 사용되는 울금, 황기, 구기자 및 복분자 등을 주재료In the present invention, turmeric, astragalus, goji, and bokbunja, which are used as medicinal materials differently from the conventional method for preparing beef ribs-tang, are used as main materials.

로서 사용하므로 먼저 상술한 재료들이 가지고 있는 약효가 소갈비탕의 제조방법을 통해서 어떻게 발현되는지 As it is used as, first, how the medicinal effects of the above-described ingredients are expressed through the method of manufacturing Sogalbitang

먼저 상술한다. First, it will be detailed.

울금은 기원전 600년경부터 기록되어 있는 앗 시리아 식물지 중에 착색성의 물질로 기재되어 있고, 생강 과에Turmeric is described as a colored substance among Assyrian plants recorded from about 600 BC.

속하는 다년생 초목으로, 근경(根莖)은 등황색의 장타원형이며, 이 근경의 분말을 울금 또는 천옥금이라고 This is a perennial plant that belongs to, and the rhizome is an orange-yellow long oval shape, and the powder of this rhizome is called turmeric or cheonokgeum.

한다. do.

현대인들은 과거에 비해 각종 만성 퇴행성 질환 일명 성인병에 노출되는 연령이 짧아지고 있으며, 환경 오염,Compared to the past, modern people are less exposed to various chronic degenerative diseases, also known as adult diseases, and are becoming less exposed to environmental pollution,

즉석식품의 섭취량 증가와 정신적 육체적 스트레스에 의해 건강에 대해 많은 위험에 노출되어 있다. 최근 인류 Increased intake of ready-to-eat foods and mental and physical stress are exposing many health risks. Recent mankind

의 건강 증진을 위하여 의학 분야에서는 신약 개발에 힘을 기울이고 있으며, 천연물질에서 각종 난치병을 다스 In the field of medicine, to promote health of people, efforts are being made to develop new drugs, and natural substances are used to treat various incurable diseases.

릴 수 있는 물질을 찾는데 많은 노력을 기울이고 있다. A lot of effort is being made to find a material that can be used.

그러나 종래의 각종 식품 첨가제들은 화학적인 약물의 오남용으로 인해 인체 기관들이 정상적으로 작용하는 것 However, various conventional food additives work normally due to the abuse of chemical drugs.

을 방해하는 역할을 하게 되고, 이로 인해 오히려 건강을 해치는 폐단을 갖는 것이다. It plays a role of hindering people's health, and this has a negative effect on their health.

반면 자연에서 얻어지는 천연물질은 화학물질과 비교하여 거부 반응없이 몸에 쉽게 흡수되어 건강 기능성을 촉On the other hand, natural substances obtained from nature are easily absorbed into the body without rejection compared to chemical substances to promote health functions.

진하고 화학 물질보다도 부작용이 적어 약리제거 효용성이 크게 평가받고 있으며, 따라서 천연물질로 이루어진 Because it is thick and has fewer side effects than chemicals, its efficacy in pharmacological removal is highly evaluated.

건강기능성 식품 조성물이 그 어느 때보다 절실한 실정이라고 할 수 있다. It can be said that the health functional food composition is more urgent than ever.

상술한 울금(鬱金, Curcuma longa, L)은 커큐민(curcumin)을 주성분으로 하는 노란 색소 1~3중량%와, 투르메론,The above-described turmeric (鬱金, Curcuma longa, L) contains 1 to 3% by weight of a yellow pigment containing curcumin as a main component, turmeric,

데히드로투르메론, 진기베렌, 씨네올, 알파사비넬 및 보르네올이 주성분인 정유 1~5중량%와, 불휘발성유 약 2.4 1 to 5% by weight of essential oils containing dehydroturmerone, jingiberen, cineol, alpha savinel and borneol, and about 2.4 nonvolatile oils

중량%, 전분 50중량%, 조섬유 5중량%, 회분 4중량%, 수분 16중량% 등으로 이루어져 있으며, 그 약리작용으로는 It consists of weight%, starch 50% by weight, crude fiber 5% by weight, ash 4% by weight, moisture 16% by weight, etc., and its pharmacological action

커큐민 유사물질과 정유의 작용에 의해 이담작용, 간염 치료제, 위액 분비촉진작용, 이뇨작용, 해독기능, 항암 By the action of curcumin-like substances and essential oils, otitis, hepatitis treatment, gastric juice secretion promotion, diuresis, detoxification, anticancer

작용, 갈락토오스 처리 능력의 항상 효과는 물론, 우로 빌린 뇨를 줄이며, 간세포의 재생 촉진 효과가 Action and galactose processing ability, as well as reducing urobiline urine, and promoting the regeneration of hepatocytes.

탁월하고, 강한 항균 작용을 하는 것으로 알려져 있다. It is known to have excellent and strong antibacterial activity.

특히, 커큐민은 미국의 국립 암 실험소(NCI)에서 항암물질로서 기능성에 대한 실험 결과가 널리 알려져 있는데,In particular, curcumin is widely known for its functionality as an anticancer substance at the National Cancer Laboratory (NCI) in the United States.

미국 휴스턴에 있는 텍사스 주립대 실험원들은 울금의 커큐민이 남아 있는 종양세포를 사멸하고 복제된 종양세 Testers at Texas State University in Houston, USA, killed the remaining tumor cells with turmeric curcumin.

포에 의한 복합 골수종 암세포를 차단하는 것에 대한 실험 결과를 발표한 바 있으며, 국내에서도 암, 당뇨, 건 The results of an experiment on blocking complex myeloma cancer cells caused by vesicles have been published.

선, 루마티즘, 치매 등의 난치성 질환의 원인으로 알려져 있는 혈관신생(angiogenesis)을 저해할 수 있는 기능성 생리 활성 물질로 보고되고 있다. It is reported as a functional physiologically active substance capable of inhibiting angiogenesis, which is known to cause intractable diseases such as glandular, lumatism, and dementia.

울금의 분포는 아시아 남부 원산, 중국 등이며, 원산지는 인도, 중국, 오키나오 등인데, 인도를 중심으로 한 자마이카, 대만, 페루 등 열대 및 아열대 지방에서 많이 재배되고 있다. 우리나라에서는 북부의 산악지대를 제외The distribution of turmeric is native to southern Asia and China, and its origin is India, China, and Okinawa. It is cultivated in tropical and subtropical regions such as Jamaica, Taiwan, and Peru, mainly in India. In Korea, the northern mountainous regions are excluded.

한 각지에서 재배한다. It is grown in one place.

울금은 인도, 동남아, 중국에서는 옛날부터 견, 면의 염색용과 식용 착색에 많이 사용되어 카레를 만드는데 사Turmeric has been widely used in India, Southeast Asia, and China for dyeing and edible coloring of silk and cotton, and is used to make curry.

용되는 향신료로 이용되어 왔다. 울금의 기능성 성분인 커큐민이 간을 강화하는 효과 및 체내에서 강력한 항산 It has been used as a spice. Curcumin, a functional ingredient of turmeric, strengthens the liver and is a powerful antioxidant in the body

화 물질로 변하며, 향산화 물질로 변하는 것 외에 이뇨, 이담 효과와 간장의 해독 기능을 촉진시키는 작용도 있 In addition to turning into a pyrophoric substance and a fragrant oxidizing substance, it also has the effect of promoting diuretic, otitis and detoxification functions of the liver.

다고 알려져 있다. 일본에서는 단무지의 착색에 울금 색소를 많이 이용하고 있다. It is known. In Japan, turmeric pigments are often used to color pickled radish.

한편, 한방에서는 뿌리줄기를 강황, 덩이뿌리를 울금이라고 한다. 특히 강황을 건위 약, 통경 약으로 사용해왔On the other hand, in oriental medicine, the rootstock is called turmeric and the tuber root is called turmeric. In particular, turmeric has been used as a medicine for dry stomach and for tongyeong.

고, 코피, 피오줌, 토혈에 사용한다고 알려졌다. 약리작용은 콜레스테린(cholesterin)을 용해하고 담즙 분비와 It is known to be used for high, nosebleed, bloody urine, and hematopoiesis. Pharmacological action dissolves cholesterol, secretes bile and

담능수축을 촉진하며, 급?만성 담낭염, 담석증, 황달의 치료에 쓰인다. 또 이뇨작용과 가벼운 진통작용도 있으 It promotes biliary contraction and is used to treat acute or chronic cholecystitis, cholelithiasis, and jaundice. It also has diuretic and mild pain relief.

며 창만 동통, 월경통, 폐경 등을 시호, 백작약, 당귀와 같이 처방하여 치료약에 쓴다. 최근에는 암치료의 보조 It is used in treatment drugs by prescribing changman pain, menstrual pain, and menopause together with Siho, Countess, and Angelica. Recently, cancer treatment aid

제, 간장염, 담석증, 요혈 등에 쓰인다. It is used for medicine, hepatic inflammation, cholelithiasis, and urine.

상기한 바와 같은 효능 및 작용을 하는 울금을 이용하여 소갈비탕을 제조하기 위해서는 울금에 대한 전처리 공In order to prepare beef ribs using turmeric that has the above-described efficacy and action, a pretreatment ball for turmeric

정이 필요하다. 울금의 경우 특이한 냄새가 있고, 씹으면 침을 누렇게 물들이며, 자극성이 있다. 맛은 맵고 쓰 I need jeong. Turmeric has a peculiar smell, and when chewed, the saliva becomes yellowish and irritating. The taste is spicy and bitter

며, 성질은 서늘하다. 울금은 기를 소통시키고, 혈액순환을 도와 생리통, 생리불순, 옆구리 통증을 치료하고, And the nature is cool. Turmeric communicates energy and helps blood circulation to treat menstrual cramps, menstrual irregularities, and flank pain,

정신을 맑게 하며 흉복부가 그득한 것을 없애준다. It clears the mind and removes the stuffiness in the chest and abdomen.

도 1은 본 발명에 사용되는 울금의 전처리 과정을 보여주는 절차도이다.1 is a flowchart showing a pretreatment process of turmeric used in the present invention.

도 1을 참조하면, 울금의 전처리 공정은 분말로 만들어서 배양하는 단계로 구성되어 있다. 이하에서 울금의 전Referring to Figure 1, the pretreatment process of turmeric consists of a step of culturing by making a powder. From the following before of turmeric

처리 공정에 대해서 약술한다. The treatment process is outlined.

상기한 바와 같이 울금은 특유의 맛과 냄새로 그 음용이 매우 어렵다는 문제점 때문에 울금으로부터 유효성분을As described above, turmeric is very difficult to drink due to its unique taste and smell.

추출하여 울금의 유효 성분을 활용하는 것이 바람직하다. 울금의 유효성분을 활용하기 위해서는 울금의 이물질 It is desirable to extract and utilize the active ingredient of turmeric. In order to utilize the active ingredients of turmeric, foreign substances of turmeric

을 제거한 후, 분쇄하여 분말화하는 분말단계(S10)와, 상기 분말 단계에서 분말화된 울금 분말을 1kgf/㎠의 증 After removing the powder, the powder step (S10) of pulverizing and powdering, and the turmeric powder powdered in the powder step is increased by 1kgf/cm2.

기압(121℃)에서 10~40분간 처리하여 멸균하는 멸균단계(S20)와 상기 멸균단계에 의해 멸균된 울금 분말에 물을 Water to the sterilized turmeric powder sterilized by the sterilization step (S20) and the sterilization step by treating for 10 to 40 minutes at atmospheric pressure (121 ℃)

10~80중량%로 혼합하고 상대습도 50% 이상 섭씨 25~40℃를 유지하는 배양기에서 순수 배양된 황국(Aspergillus Mixed with 10 to 80% by weight and purely cultured in an incubator maintaining a relative humidity of 50% or more at 25 to 40°C (Aspergillus

oryzae, Aspergillus soyzae)을 접종하여 24시간 이상 배양하는 배양단계(S30)를 수행하게 되는데, 이때 황국이 oryzae, Aspergillus soyzae) is inoculated and cultured for more than 24 hours (S30).

배양되는 과정에서 울금 분말 특유의 냄새 및 쓴맛이 제거되며, 상기 배양단계(S30)에서는 황국 균주를 아스퍼 During the cultivation process, the characteristic smell and bitter taste of turmeric powder are removed, and in the culturing step (S30), the Hwangkuk strain is

질러스 오리제(Aspergillus oryzae):아스퍼질러스 소이제(Aspergillus soyzae) = 2: 1과 아스퍼질러스 오리제 Aspergillus oryzae: Aspergillus soyzae = 2: 1 and Aspergillus oryzae

(Aspergillus oryzae) :아스퍼질러스 소이제(Aspergillus soyzae)를 1: 2로 포함하는 것을 특징으로 한다. (Aspergillus oryzae): It is characterized in that it comprises 1: 2 of Aspergillus soyzae.

상술한 바와 같은 울금은 소갈비탕 전체 중량에 대하여 0.1~3중량% 첨가하는 것이 바람직하다.Turmeric as described above is preferably added 0.1 to 3% by weight based on the total weight of beef ribs.

여기에 부가되는 황기(Astragali Radix ; Astragalus membranaceus)는 콩과에 속하는 다년생의 초본 식물로 2-Astragali Radix (Astragalus membranaceus) added to this is a perennial herbaceous plant belonging to the legume family.

5년 생의 뿌리를 캐서 겉껍질을 벗기고, 건조하여 약용으로 사용되는 식물로, 주로 한국, 중국 등 아시아 지역 It is a plant used for medicinal purposes by digging the roots of 5-year-olds, peeling, drying, and mainly in Asia, such as Korea and China.

뿐만 아니라, 러시아, 불가리아 등 유럽까지 분포하여 다양한 용도의 민간 치료용으로 사용되어지고 있다. 황기 In addition, it is distributed to Europe such as Russia and Bulgaria, and is used for civilian treatment for various purposes. Astragalus

는 주로 식품보다는 한방에서 주로 사용되어지는데, 지산, 이뇨, 강장, 혈압강하 등의 목적으로 사용되며, 약리 Is mainly used in oriental medicine rather than food, and is used for purposes such as fatty acid, diuresis, tonicity, and blood pressure reduction.

실험에서도 이뇨작용, 강장 작용, 혈압 강하작용, 면역 증강작용, 항종양작용, 항바이러스 적용 등의 다양한 생 In the experiment, various productions such as diuretic action, tonic action, blood pressure lowering action, immune enhancing action, antitumor action, antiviral application, etc.

리적 기능성이 확인되고 있으며, 황기에 존재하는 생리활성 물질로는 이소플라본(isoflavone) 배당체 중의 하나 Physical functionality has been confirmed, and is one of the isoflavone glycosides as bioactive substances present in the Astragalus

인 포르모노네틴(formononetin)과 트리터퍼노이드 글리코사이드(triterpenoide glycoside) 및 β-시토스테롤 Phosphorus formononetin and triterpenoide glycoside and β-sitosterol

(β-sitosterol), 스티마스트-4-언-6β-오브-3-원(stimast-4-en-6β-of-3-one) 등의 물질과 사포닌(saponin) (β-sitosterol), stimast-4-en-6β-of-3-one, and other substances and saponins

류로서 아스트로갈로사이드(astragaloside) 류 및 당이 주성분으로 알려져 있다. As a class, astrogallosides and sugars are known as main components.

소갈비탕 제조시에 사용되는 황기는 소갈비탕 전체 중량에 대하여 0.1~3중량% 부가하는 것이 바람직하다.It is preferable to add 0.1 to 3% by weight based on the total weight of beef ribs, which is used for preparing beef ribs.

여기에 부가되는 구기자는 간기능이 허약하거나, 간세포 내의 지방 침착을 억제하며, 간세포의 신생을Gugija added here has weak liver function, inhibits fat deposition in hepatocytes,

촉진한다. 지방간, 간염 등과 같은 질환 등으로 늘 피곤하고 성욕이 일어나지 않을 때 노화로 인해 정기가 쇠한 Promote. When you are always tired from diseases such as fatty liver, hepatitis, etc.

경우 등에 효능이 뛰어나다고 알려져 있다. It is known to be excellent in efficacy in cases.

구기자의 중요한 유효성분은 다당으로, 다당은 백혈구의 수를 증가시켜 면역력을 강화하는 데 탁월한 효능을 발The important active ingredient of goji fruit is polysaccharide, and polysaccharide exhibits excellent efficacy in strengthening immunity by increasing the number of white blood cells.

휘한다고 알려져 있다. It is known to do.

특히 노년층에게는 뇌기능과 체력을 보하는데 도움을 준다. 구기자에 함유된 베타인은 몸안에서 콜린 대사 산물In particular, it helps the elderly to see brain function and physical strength. Betaine contained in goji berry is a product of choline metabolism in the body

의 하나이며, 따라서 총 콜레스테롤을 줄이고, 눈을 밝게 하고, 피로를 빨리 회복시키는 효과가 있다. It is one of, and thus, has the effect of reducing total cholesterol, brightening the eyes, and quickly recovering from fatigue.

보통 인체의 세포 주기가 3년이라고 할 때 구기자 성분들이 들어가 3년의 주기 이상 꾸준히 몸 안에서 작용을Normally, when the cell cycle of the human body is 3 years, gojija components enter the body and continue to work in the body for more than 3 years.

해주면, 몸의 기질이 바뀐다고 한다. If you do, the temperament of the body is said to change.

본 발명에 따른 소갈비탕에 사용되는 구기자는 0.1~3중량% 포함되도록 하는 것이 바람직하다.It is preferable to include 0.1 to 3% by weight of wolfberry used in the beef ribs soup according to the present invention.

본 발명에 따른 소갈비탕에 첨가되는 복분자는 이하와 같은 성질을 가진다. 복분자를 먹으면 요강이 소변 줄기Bokbunja added to the beef rib-tang according to the present invention has the following properties. When you eat bokbunja, the urine stems

에 뒤집어진다고 하여 붙여진 이름이 복분자이다. 또한 음력 5월에 익은 열매가 검붉은 색을 띠므로 오표자(烏 Bokbunja is the name given to be overturned. Also, the fruit ripened in the May of the lunar calendar has a dark red color.

飇子), 대맥매, 삽전표, 재앙표라고도 불린다. 飇子), Daebeimae, Sapjeonpyo, and Jaeangpyo are also called.

현대 과학에 의하면, 복분자 과육의 붉은 색이 안토시안 게통으로 다양한 긴능성 성분을 함유하고 있는 것으로According to modern science, the red color of the flesh of bokbunja is anthocian crab, and it contains various potent properties.

알려지고 있는 등 건강 지향적인 식품소재로 각광을 받고 있다. 복분자는 냉동과일, 복분자 과즙, 복분자 잼형 It is known as a health-oriented food material. Bokbunja frozen fruit, bokbunja juice, bokbunja jam type

태로 가공유통되고 있으며, 건강식품으로 인식되면서 과즙인 액상 주스 또는 술 제조에 이용되고 있으나, 복분 It is processed and distributed, and is recognized as a health food and is used to manufacture liquid juice or liquor, which is fruit juice.

자를 이용한 가공식품은 일반화되지 않고 있다. 일반화 되지 않은 이유는 복분자 자체의 열에 의해 붉은색이 갈 Processed food using rulers is not generalized. The reason it is not generalized is that the red color is changed by the heat of the bokbunja itself.

변에 의해 암갈색으로 변색되는 단점이 있어 상품화에 어려움을 겪는 것이다. 또한 현재 유통되고 있는 복분자 It has the disadvantage of discoloring to dark brown by stool, which makes it difficult to commercialize. Also, bokbunja currently in circulation

과즙은 복분자 냉동 또는 생과를 이용하여 제조하고 있으며, 과즙의 경우 생과를 미세하게 마쇄한 후에 씨앗과 Fruit juice is manufactured using frozen or fresh bokbunja, and in the case of fruit juice, after finely grinding the raw fruit,

과육을 함께 여과포대(부직포)에 넣고서 압착하여 과즙을 제조하고 있다. 이 방법으로 가공된 복분자 과즙은 진 The pulp is put together in a filter bag (nonwoven fabric) and compressed to produce fruit juice. The bokbunja juice processed in this way is

한 붉은 색을 가지고 있으며, 복분자를 이용해 많든 아이스 생과와 한과, 음료, 고추장, 청국장, 떡, 제과 등 It has a red color, and uses bokbunja to make many iced pastries and Korean sweets, drinks, red pepper paste, cheonggukjang, rice cakes, and confectionery.

다양한 식품으로 가공되고 있는 실정이다. It is being processed into various foods.

또한 복분자의 열매, 잎, 뿌리에 항염, 항산화 작용 및 여러 가지 기능성 성분들이 있는 것으로 나타나 복분자In addition, the fruits, leaves and roots of bokbunja have anti-inflammatory, antioxidant and various functional ingredients.

잎과 줄기, 복분자 제조과정의 부산물을 첨가하여 종합사료로 이용되고 있다. 또한 이러한 복분자를 섭취한 한 It is used as a general feed by adding leaves, stems, and by-products of the manufacturing process of bokbunja. Also, as long as you eat these bokbunja,

우, 돼지고기가 생산중에 있다. Ooh, pork is in production.

복분자의 생리활성으로는 줄기로부터 2종의 flavan-3-o1과 1종의 proanthocyanidin 및 1종의 ellagitanin의 분The physiological activities of bokbunja include two kinds of flavan-3-o1, one kind of proanthocyanidin and one kind of ellagitanin from the stem.

리와 잎으로부터 4종의 가스분해성 tamin과 4종의 flavonoid 등의 phenol 성 화합물의 분리가 있었다. 또한 복 There was separation of phenolic compounds such as 4 types of gas-decomposable tamin and 4 types of flavonoids from the leaves and leaves. Also suit

분자 열매의 생리활성은 항산화, 항고혈압, SOD 유사활성, 면역세포 활성, 항암활성 등이 생리활성을 나타낸다. As for the physiological activity of molecular fruit, antioxidant, antihypertensive, SOD-like activity, immune cell activity, and anticancer activity show physiological activity.

본 발명에 따른 소갈비탕의 제조시에 사용되는 복분자는 0.1~3중량% 첨가하는 것이 바람직하다.It is preferable to add 0.1 to 3% by weight of bokbunja used in the preparation of beef ribs-tang according to the present invention.

본 발명에 따른 소갈비탕의 제조시에 아마를 더 첨가하는 것도 가능하다.It is also possible to further add flax when preparing beef ribs soup according to the present invention.

아마는 서구 사회에서는 성스러운 씨앗으로 알려져 있으며 중앙아시아 고산지대가 원산지인 아마과(linacede)Flax is known as a sacred seed in Western society and is a linacede native to the highlands of Central Asia.

식물의 종자로 자생력이 강하며 높은 함량의 α-리놀레닉산(linolenic acid)을 함유하고 있는 채종유이다. 이외 It is a rapeseed oil that has strong autogenous power as a plant seed and contains a high content of α-linolenic acid. Other than

에도 식이섬유, 리그난, 토코페롤, 엽산 및 미네랄 등 수많은 필수성분이 집약되어 있는 식물이다. Edo is a plant that contains numerous essential ingredients such as dietary fiber, lignan, tocopherol, folic acid and minerals.

아마씨는 지질의Flaxseed is a lipid

함량이 약 40%이며, 지질의 함량이 약40중량% 라는 사실로부터 착유한 기름에는 다가불포화지방산 함량이 40~60 From the fact that the content is about 40% and the content of lipids is about 40% by weight, the content of polyunsaturated fatty acids is 40-60

중량% 이상이므로 산패에 대해 불안정하다고 할 수 있으나, 종실상태에서는 상당기간 산패없이 저장이 가능한 It can be said to be unstable against rancidity because it is more than wt%.

것으로 보아 아마는 강력한 항산화물질을 함유하는 것으로 추정된다. It is believed that flax contains powerful antioxidants.

상기한 바와 같은 효능을 가지고 있는 아마를 본 발명에 따른 소갈비탕에 첨가할 경우 항암효과와 항산화 효과Anticancer effect and antioxidant effect when flax, which has the above-described effects, is added to Sogalbitang according to the present invention

를 동시에 이룰 수 있을 것이라고 판단된다. It is judged that we can achieve at the same time.

상술한 바와 같은 아마(亞麻)는 본 발명에 따라 소갈비탕을 제조하는 경우에 0.1~3중량% 부가하는 것이 바람직Flax as described above is preferably added in an amount of 0.1 to 3% by weight when preparing beef ribs soup according to the present invention.

하다. Do.

이하에서, 본 발명에 따른 소갈비탕의 제조방법에 대한 실시예들을 더욱 구체적으로 제시하며, 다음에 제시하는In the following, examples of the method for preparing beef ribs-tang according to the present invention are presented in more detail, and

실시예들에 본 발명이 한정되는 것은 아니다. The present invention is not limited to the examples.

<실시예 ><Example>

도 2는 본 발명에 따라 소갈비탕을 제조하는 단계를 보여주는 절차도이다.Figure 2 is a flow chart showing the steps of preparing beef ribs-tang according to the present invention.

도 2를 참조하면, 본 발명에 따른 소갈비탕의 제조방법은 갈비를 물 90~95중량%와 20% 에틸알코올 5~10중량%의Referring to Figure 2, the method of manufacturing beef ribs-tang according to the present invention comprises 90 to 95% by weight of water and 5 to 10% by weight of 20% ethyl alcohol.

비율로 혼합된 용액에 담그어 1~20시간 동안 유지하는 단계(S110)와 상기 혼합용액에 담근 갈비를 꺼내어 끓는 The step of immersing in the mixed solution at a ratio and maintaining for 1 to 20 hours (S110) and taking out the ribs immersed in the mixed solution and boiling

물에 넣어 삶은 초벌 삶기 단계(S120)와, 주재료(초벌 삶기된 소갈비, 황국이 접종된 울금, 황기, 구기자 및 복 Boiled boiled in water step (S120), and the main ingredients (raw boiled beef ribs, turmeric inoculated with yellow soup, astragalus, goji and bok

분자)를 넣고, 그 외에 다양한 부재료(아마, 대추, 마늘, 양파, 대파, 고추가루 및 생강 등)을 함께 넣고 끓여 Molecule), and other ingredients (flax, jujube, garlic, onion, leek, red pepper powder, ginger, etc.) and boil.

육수를 만드는 육수생성단계(S130) 및 육수를 만드는 데 사용된 소갈비는 따로 꺼내어 보관함과 동시에 육수는 The broth generation step (S130) of making the broth and the beef ribs used to make the broth are separately taken out and stored.

채를 이용하여 거르기와 그릇에 상기 보관된 갈비 및 육수를 비롯하여 그외의 재료(예를 들면 수삼 등)를 넣고, Put the ribs and broth, as well as other ingredients (for example, fresh ginseng, etc.)

끓이는 단계 및 간장 등 각종 간을 맞추어 소갈비탕을 완성하는 단계(S140)를 포함한다. It includes a step of completing the beef ribs soup by matching various livers such as boiling and soy sauce (S140).

여기서, 갈비를 물 90~95중량%와 20% 에틸알코올 5~10중량%의 비율로 혼합된 용액에 담그어 1~20시간 동안 유지Here, the ribs are immersed in a mixed solution of 90 to 95% by weight of water and 5 to 10% by weight of 20% ethyl alcohol and maintained for 1 to 20 hours.

하는 단계(S110)는 갈비에 배어 있는 핏물을 제거하는 단계로, 찬물 95중량%, 대비 20% 에틸알코올 5중량%의 비 The step (S110) is a step of removing blood soaked in the ribs, the ratio of 95% by weight of cold water and 5% by weight of 20% ethyl alcohol compared to

율로 서로 혼합한 물에 약 10시간 동안 갈비를 담그어 두며, 약 10시간 뒤 갈비의 핏물이 제거된 다음에는 물을 Soak the ribs in the water mixed with each other for about 10 hours. After about 10 hours, after the blood of the ribs is removed, water

버리는 과정으로 이루어져 있다. 상술한 바와 같이 갈비에서 핏물을 제거하지 않으면 이후 진행되는 과정에서 It consists of throwing away. As described above, if blood is not removed from the ribs,

다른 물질과 혼합되어 소갈비탕에 들어가게 되므로 전처리 단계로서 물과 20% 에틸알코올의 혼합물에 담가서 제 As it is mixed with other substances and enters the beef rib soup, it is prepared by immersing in a mixture of water and 20% ethyl alcohol as a pretreatment step.

거하는 것이 바람직하다. It is desirable to stay.

따라서, 갈비의 핏물을 제거함은 물론, 찬물에 의해 소갈비가 질겨지는 것을 방지하고 20% 에틸알코올에 의해Therefore, not only to remove blood from the ribs, but also to prevent the beef ribs from becoming tough due to cold water, and use 20% ethyl alcohol.

갈비 고유의 빗한 잡냄새를 제거할 수 있게 된다. It is possible to remove the unique odor of the ribs.

상기 초벌 삶기 단계(S120)는 소갈비를 삶아 미리 익혀두는 단계로, 초벌 끓일 물에 생강, 20% 에틸알코올 및 갈비를 넣고 중불에 1시간 내지 1시간 30분간 끓여 갈비를 삶는다.The uncooking step (S120) is a step in which beef ribs are boiled and cooked in advance. Ginger, 20% ethyl alcohol, and ribs are put in water to be uncooked and boiled over medium heat for 1 hour to 1 hour 30 minutes to boil the ribs.

따라서 소갈비에 배인 생강의 효능에 의해 후술할 울금, 황기, 구기자 및 복분자의 약효과 인체에 빠르게 전달Therefore, the medicinal effects of turmeric, astragalus, goji and bokbunja, which will be described later, are quickly transmitted to the human body by the efficacy of ginger marinated in beef ribs.

될 수 있다. 또한 20% 에틸알코올과 함께 소갈비의 잡냄새를 다시 한번 제거할 수 있다. Can be. In addition, with 20% ethyl alcohol, the odor of beef ribs can be removed once again.

또한 중불에서 적절한 시간 동안 초벌삶기를 함으로써 초벌삶기를 하지 않았을 경우에 비해 갈비를 연하게In addition, the ribs are softened compared to the case of not being uncooked by simmering the ribs for an appropriate time over medium heat.

하고, 1시간 30분을 초과하여 과도하게 삶아서 갈비 고유의 감칠맛이 떨어지는 것을 방지하며, 미리 익혀 차후 And over-boiled for more than 1 hour and 30 minutes to prevent the unique flavor of the ribs from falling off.

갈비탕 양념이 고르게 밸 수 있도록 한다. Let the seasoning of the rib soup spread evenly.

기 육수 생성단계(S130)는 갈비탕에 들어갈 육수를 생성하는 단계로, 주재료로서 상기 초벌 삶기를 마친 물Gi broth generation step (S130) is a step of generating the broth to be put into the rib soup, as the main material, the water that has been primed

70중량%에 대하여 소갈비,25중량% 울금 0.3중량%, 황기 0.3중량%, 구기자 0.3중량% 및 복분자 0.3중량%를 넣고 With respect to 70% by weight, put beef ribs, 25% by weight, 0.3% by weight of turmeric, 0.3% by weight of Astragalus, 0.3% by weight of wolfberry and 0.3% by weight of bokbunja

부재료로서 아마 0.2중량%, 대추 0.2중량%, 마늘0.2 중량%, 양파 0.2중량%, 대파 0.2중량%, 고추가루 0.2중량% As subsidiary materials, flax 0.2% by weight, jujube 0.2% by weight, garlic 0.2% by weight, onion 0.2% by weight, onion 0.2% by weight, red pepper powder 0.2% by weight

및 생강0.5중량%을 준비하여 상기 재료들을 물에 함께 넣어 끓인다. And 0.5% by weight of ginger is prepared and the ingredients are put together in water to boil.

상기 부재료는 대추 0.1~3중량%, 마늘 0.1~3중량% 및 고추가루 0.1~3중량% 중에서 선택된 어느 하나 이상을 부The subsidiary material is added any one or more selected from 0.1 to 3% by weight of jujube, 0.1 to 3% by weight of garlic, and 0.1 to 3% by weight of red pepper powder.

가하는 것이 바람직하다. It is desirable to add.

그리고 육수와 부재료를 혼합한 혼합물을 중불에 2시간 동안 끓인 후, 불크기를 조절하여 다시 약한 불에 1시간Then, boil the mixture of broth and subsidiary materials over medium heat for 2 hours, adjust the size of the fire and put it on low heat again for 1 hour.

동안 끓인다. Boil while.

상기 육수 생성시 첨가된 울금, 황기, 구기자 및 복분자를 통해서 당뇨병 예방, 고혈압 예방 및 간기능 개선 등Diabetes prevention, hypertension prevention and liver function improvement through turmeric, astragalus, wolfberry and bokbunja added during the production of the broth

인체에 이로운 각종 상승 작용을 발생시킬 수 있으며, 과도한 육류의 섭취로 인한 부작용을 방지할 수 있는 효 It can cause various synergistic effects that are beneficial to the human body, and is effective in preventing side effects caused by excessive consumption of meat.

과가 있다. There is a section.

상기한 바와 같이 육수가 만들어지고 나면 상기 육수와 그외의 재료를 넣고 끓이는 단계를 진행한다. 이렇게 첨After the broth is made as described above, the broth and other ingredients are added and boiled. Like this

가되는 부재료로는 아마0.1~3중량%, 대추0.1~3중량%, 마늘 0.1~3중량%, 양파 0.1~3중량%, 대파 0.1~3중량% 및 As additives added, flax 0.1-3 wt%, jujube 0.1-3 wt%, garlic 0.1-3 wt%, onion 0.1-3 wt%, green onion 0.1-3 wt%, and

고추가루 0.1~3중량%를 첨가할 수 있음은 전술한 바와 같다. It is as described above that 0.1 to 3% by weight of pepper powder can be added.

편 상기 갈비탕 조리완성단계(S140)는 간장 등 간을 맞추어 완성하는 단계이므로 사람의 취향에 따라 달라질Pyeon The rib soup cooking completion step (S140) is a step of completing with soy sauce, etc., so it varies according to the taste of the person.

수 있다. 상기와 같이 소갈비의 핏기를 제거하고 소갈비에 대한 초벌 삶기, 육수 생성하기, 부재료를 첨가하여 I can. As above, by removing the blood of beef ribs, uncooking beef ribs, creating stock, and adding subsidiary materials

끓이기와 최종적으로 기타 양념 등을 첨가하면, 소갈비탕은 완성된다. After boiling and finally adding other seasonings, the beef rib soup is completed.

이상, 본 발명의 바람직한 실시예를 들어 상세하게 설명하였으나, 본 발명은 상기 실시예에 한정되는 것은 아니Above, although the preferred embodiment of the present invention has been described in detail, the present invention is not limited to the above embodiment.

며, 본 발명의 기술적 사상의 범위 내에서 당 분야에서 통상의 지식을 가진 자에 의하여 여러 가지 변형이 가능 And, within the scope of the technical idea of the present invention, various modifications may be made by those of ordinary skill in the art.

하다. Do.

Claims (5)

소갈비를 물 90~95중량%와 20% 에틸알코올 5~10중량%의 비율로 혼합된 용액에 담그어 1~20시간 동안 유지하는

단계(S110);

상기 혼합용액에 담근 소갈비를 꺼내어 끓는 물에 넣어 삶은 초벌 삶기 단계(S120);

물 60~80중량%과,

초벌 삶기된 소갈비 18~35중량%, 울금 0.1~3중량%, 황기 0.1~3중량%, 구기자 0.1~3중량% 및 복분자 0.1~3중량%

와,

대추 0.1~3중량%, 마늘 0.1~3중량% 및 고추가루 0.1~3중량% 중에서 선택된 어느 하나 이상을 혼합하여 상기 물

에 함께 넣어 끓이는 육수 생성 단계(S130); 및

간장 0.1~0.5중량%, 설탕 0.1~0.5중량% 및 양파즙 0.1~0.5중량%를 상기 육수에 더 혼합하고, 상기 육수 생성 단

계에서 끓여진 소갈비를 혼합하여 갈비탕을 완성하는 단계(S140);로 이루어지는 것을 특징으로 하는 소갈비탕

제조방법.
Beef ribs are immersed in a mixed solution of 90 to 95% by weight of water and 5 to 10% by weight of 20% ethyl alcohol and maintained for 1 to 20 hours.

Step S110;

Boiling the beef ribs immersed in the mixed solution and boiled in boiling water (S120);

60 to 80% by weight of water,

Uncooked beef ribs 18 to 35% by weight, Turmeric 0.1 to 3% by weight, Astragalus 0.1 to 3% by weight, Gojija 0.1 to 3% by weight, and Bokbunja 0.1 to 3% by weight

Wow,

The water by mixing at least one selected from 0.1 to 3% by weight of jujube, 0.1 to 3% by weight of garlic, and 0.1 to 3% by weight of red pepper powder

Putting it together and boiling the broth generation step (S130); And

0.1 to 0.5% by weight of soy sauce, 0.1 to 0.5% by weight of sugar and 0.1 to 0.5% by weight of onion juice are further mixed with the broth, and the broth producing stage

Mixing the beef ribs boiled in the system to complete the rib soup (S140); beef rib soup, characterized in that consisting of

Manufacturing method.
 제1항에 있어서, 상기 울금은,

울금을 분쇄하여 분말화하는 단계(S10);

상기 분말화된 울금을 증기압에서 10~40분간 처리하여 멸균하는 단계(S20); 및

상기 멸균처리된 울금에 황국을 접종하여 10~30시간 배양하는 단계(S30);로 만들어진 울금인 것을 특징으로 하

는 소갈비탕 제조방법.
The method of claim 1, wherein the turmeric is,

Pulverizing and pulverizing turmeric (S10);

Sterilizing the powdered turmeric by treating for 10 to 40 minutes at vapor pressure (S20); And

Inoculating the sterilized turmeric in the step of culturing for 10 to 30 hours (S30); characterized in that the turmeric made of

The beef rib soup manufacturing method.
 제1항 또는 제2항에 있어서,

상기 소갈비탕의 제조방법은 육수 생성단계(S130)에서 아마(亞麻) 0.1~3중량%를 더 포함하는 것을 특징으로 하

는 소갈비탕의 제조방법.
The method according to claim 1 or 2,

The method of manufacturing the beef ribs-tang is characterized in that it further comprises 0.1 to 3% by weight of flax in the broth generation step (S130).

The manufacturing method of beef ribs soup.
 제1항 또는 제2항에 기재된 제조방법에 의해 제조되는 것을 특징으로 하는 소갈비탕.
Beef galbitang, characterized in that it is produced by the production method according to claim 1 or 2.
 제3항에 기재된 제조방법에 의해 제조되는 것을 특징으로 하는 소갈비탕.


Beef rib-tang, characterized in that it is produced by the production method according to claim 3.
KR1020190038204A 2019-04-02 2019-04-02 Kkamnyang galbitang KR20200116623A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102435036B1 (en) * 2021-02-23 2022-08-23 주식회사 송림축산육가공농업회사법인 Method for producing retort Korean beef GALBITANG using natural plant

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102435036B1 (en) * 2021-02-23 2022-08-23 주식회사 송림축산육가공농업회사법인 Method for producing retort Korean beef GALBITANG using natural plant

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