KR100513984B1 - Method of manufacturing gravy using chickin, seafood, and medicinal herbs and gravy manufactured by the same - Google Patents

Abstract

The present invention relates to broths using chicken, seafood, and herbal medicines, and a method of manufacturing the same, and more particularly, to cook chicken, seafood, and herbal medicines in an appropriate proportion, and then, after boiling water treatment to adjust salinity with salt, kalguksu It relates to a broth used for the same and a method for producing the same. The broth is 10-35% by weight of chicken; Kelp 5-25% by weight; Smoked tuna 5-25 weight percent; Dry anchovy 10-30% by weight; Astragalus 1.0-10 weight percent; Elm bark 1.0-5.0 wt%; Licorice 0.1-5.0 wt%; And concentrating the mixture of 30.0-50.0% by weight of water; (b) separating the extract from the concentrate; (c) diluting the extract; And (d) adjusting the salinity.

Description

METHOD OF MANUFACTURING GRAVY USING CHICKIN, SEAFOOD, AND MEDICINAL HERBS AND GRAVY MANUFACTURED BY THE SAME}

The present invention relates to broths using chicken, seafood, and herbal medicines, and a method of manufacturing the same, and more particularly, to cook chicken, seafood, and herbal medicines in an appropriate proportion, and then, after boiling water treatment to adjust salinity with salt, kalguksu It relates to a broth used for the like and a manufacturing method thereof.

In general, beef, bones, pork bones, anchovy and the like has been used a lot, and recently, inventions for mixing these materials with herbal materials, or to improve the manufacturing process has been developed.

Korean Patent Application No. 10-2002-0050975 discloses broth that lowered cholesterol levels by using herbal ingredients and pork crucible bone. Korean Patent Application No. 10-2002-0008584 discloses bone bone using algae and herbal medicine. Methods of making broth are disclosed.

Republic of Korea Patent Application No. 10-2001-0051481 relates to a method for producing a broth for sauce by the high pressure heating method, the invention is a method comprising the step of heating the broth material for sauce using an autoclave It is open to the public. The method enables the preparation of broths for sauces in large quantities in a short time, and also provides broths with improved nutrients, colors, and viscosities over traditional methods.

On the other hand, the Republic of Korea Patent Application No. 10-2000-0068815 solves many problems, such as the hassle caused by the removal of blood from the bone during the process of cooking bone bone broth, loss of nutrients, hassle due to long time cooking, and storage and storage Provided is a method for producing concentrated bone bone broth processed in multiple stages.

However, the research on the method of making broth using chicken, which is one of relatively important livestock products produced in Korea, is insufficient. Therefore, the development of a method for producing a variety of broth using chicken has been required.

In addition to simply using chicken, there has been a demand for a method of making a broth that can use a variety of ingredients simultaneously, such as broth, which uses seafood and herbal medicine together to taste chicken, seafood, and herbal medicine together. .

An object of the present invention is to develop a broth production method using chicken and seafood and herbal medicine.

Still another object of the present invention is to provide a broth with excellent taste and nutrition using a broth production method using chicken, seafood and herbal medicine.

Another object of the present invention is chicken, for the harmony of taste and nutrition of broth using chicken, seafood and herbal medicine; Seafood including kelp, smoked tuna and dried anchovies; And to provide a broth that is prepared using herbal medicine, including Astragalus, bark of bark, licorice.

It is another object of the present invention to provide a method of controlling salinity in order to provide a good taste of broth.

The broth production method according to the present invention for achieving the above object is

(a) chicken;

  Seafood including kelp, smoked bonito and dried anchovies;

  Chinese herbal medicine including Astragalus, Elm bark, Licorice; And

  water;

Preparing a concentrate by heating the mixture comprising a;

(b) separating the extract from the concentrate;

(c) diluting the extract; And

(d) adjusting salinity

It consists of a broth production method comprising a.

In the broth production method according to the present invention, in order to taste a good broth mixed with the flavors of chicken, seafood, and herbal medicines, the mixture is 10-35 wt% chicken; Kelp 5-25% by weight; Smoked tuna 5-25 weight percent; Dry anchovy 10-30% by weight; Astragalus 1.0-10 weight percent; Elm bark 1.0-5.0 wt%; Licorice 0.1-5.0 wt%; And 30.0-50.0 weight% of water.

More preferably the mixture is 10-30 wt% chicken, 10-21 wt% kelp; Smoked bonito 10-21% by weight; Dry anchovies 15-26% by weight; Astragalus 2-5 weight percent; Elm bark 2.0-3.5% by weight; Licorice 0.8-2.5% by weight; And 35.0-50.0 weight% of water.

If the mixture is out of the above range, the flavored beef stock is prepared, which is not a mixed taste of chicken, seafood and herbal medicine.

It is preferable to concentrate the mixture in a bath using a conventional concentrator, and the temperature is preferably concentrated between 100-120 ° C. Concentration time is generally preferably concentrated from 2 hours to 4 hours, more preferably from 2.5 to 3.5 hours. If the heating time is too short, the concentration is too thin and the taste is not sufficient, and if the heating time is long, it becomes like jelly, and the problem does not occur in the next step.

In addition, it is preferable to replenish purified water to prevent the concentrate from becoming jelly (gelling) during concentration. It is desirable to remove the oil which arises during condensation from the condensation process to prevent segregation during storage of the product.

In an embodiment according to the invention, the concentrate is mixed with dry matter and extract. Therefore, in order to prepare a convenient broth to use, it is preferable to separate the extract by separating the dust from the concentrate. Separation can be carried out using conventional separation methods, and separation using a network is preferred.

In an embodiment according to the invention, the materials of the mixtures may themselves contain water. Therefore, the amount of water is preferable in order to give an appropriate broth flavor after heating the mixture and then separating the dust from the concentrate so that the amount of extract remaining after the heating is equal to the amount of water added before heating.

In an embodiment according to the invention, it is preferred to dilute the separated extract, and more preferably to mix and dilute the same amount of water.

In an embodiment according to the present invention, although the salinity of the diluted extract can be adjusted using conventional salts, it is preferable to adjust the soy sauce, sun salt, mirin and the like. It is preferable to boil the extract after administering the soy sauce, sun salt, mirin and the like.

In one embodiment according to the present invention, the salinity is preferably adjusted by adding soy sauce, sun salt, mirin 5% -30% by weight, 5-30% by weight, 1-20% by weight of the extract to the extract.

It is preferable to sterilize the boiling extract with the controlled salinity after cooling. Sterilization may use a conventional sterilizer, but it is more preferable to sterilize using ultraviolet and ozone.

Example 1.

2 kg of chicken, 1.1 kg of kelp, 1.1 kg of smoked tuna, 1.6 kg of anchovies, 80 g of licorice, 200 g of astragalus, 210 g of elm bark and 3.5 kg of purified water were added to the condenser and stirred for 2 hours and 30 minutes at 100 ° C and atmospheric pressure. Heated and concentrated.

Drying was removed from the concentrate to give 3.5 kg of the extract as a filtrate. 3.5 kg of purified water was mixed with 3.5 kg of the obtained extract and heated again. While boiling the mixture, 700 g of soy sauce, 1 kg of sun salt and 140 g of Mirim were added thereto, followed by boiling water treatment, followed by cooling. After cooling, sterilized with ozone and ultraviolet light to obtain a broth.

 Comparative Example 1

Add 5.5 kg of chicken, 0.1 kg of kelp, 0.1 kg of smoked tuna, 0.1 kg of anchovy, 0.1 kg of licorice, 200 g of Astragalus, 210 g of elm bark, and 3.5 kg of purified water into a condenser, stirring for 2 hours and 30 minutes at 100 ° C and atmospheric pressure. Heated and concentrated.

Drying was removed from the concentrate to give 3.5 kg of the extract as a filtrate. 3.5 kg of purified water was mixed with 3.5 kg of the obtained extract and heated again. While boiling the mixture, 700 g of soy sauce, 1 kg of sun salt and 140 g of Mirim were added thereto, followed by boiling water treatment, followed by cooling. After cooling, sterilized with ozone and ultraviolet light to obtain a broth.

Comparative Example 2

0.1 kg of chicken, 2.1 kg of kelp, 2.0 kg of smoked bonito, 1.6 kg of anchovies, 80 g of licorice, 200 g of Astragalus, 210 g of elm bark and 3.5 kg of purified water were added to the condenser and stirred for 2 hours and 30 minutes at 100 ° C and atmospheric pressure. Heated and concentrated.

Drying was removed from the concentrate to give 3.5 kg of the extract as a filtrate. 3.5 kg of purified water was mixed with 3.5 kg of the obtained extract and heated again. While boiling the mixture, 700 g of soy sauce, 1 kg of sun salt and 140 g of Mirim were added thereto, followed by boiling water treatment, followed by cooling. After cooling, sterilized with ozone and ultraviolet light to obtain a broth.

Comparative Example 3

2.444 kg of chicken, 1.1 kg of kelp, 1.1 kg of smoked bonito, 1.6 kg of anchovies, 5 g of licorice, 20 g of astragalus, 20 g of elm bark and 3.5 kg of purified water are added to the condenser and stirred for 2 hours and 30 minutes at 100 ° C and atmospheric pressure. Heated and concentrated.

Drying was removed from the concentrate to give 3.5 kg of the extract as a filtrate. 3.5 kg of purified water was mixed with 3.5 kg of the obtained extract and heated again. While boiling the mixture, 700 g of soy sauce, 1 kg of sun salt and 140 g of Mirim were added thereto, followed by boiling water treatment, followed by cooling. After cooling, sterilized with ozone and ultraviolet light to obtain a broth.

The broth was measured for 100 male and female adults randomly extracted. The results are shown in the table below. In the prepared broth, 10 points were given if the taste of chicken, herbal medicine, and seafood could be felt, 5 if some could be felt, and 0 points if not felt.

sample Preferences (Chicken / Seafood / Chinese Herb) Example 1 10/10/10 Comparative Example 1 10/0/10 Comparative Example 2 0/10/10 Comparative Example 3 10/10/0

Only in Example 1 falling into the content range of the present invention was able to obtain a product that can feel the taste of chicken / seafood / herbal medicine.

According to the present invention, a method of producing a broth that is rich in taste and nutrition that can be used for noodles, ramen, and the like, using chicken, herbal medicine, and seafood is provided. Also provided is a tasty and nutritious broth prepared by the above method.

Claims (4)

In the broth production method, (a) 10-35 weight percent chicken; Kelp 5-25% by weight; Smoked tuna 5-25 weight percent; Dry anchovy 10-30% by weight; Astragalus 1.0-10 weight percent; Elm bark 1.0-5.0 wt%; Licorice 0.1-5.0 wt%; And heating the mixture comprising 30.0-50.0 wt% water to prepare a concentrate; (b) separating the extract from the concentrate; (c) diluting the extract; And (d) adjusting salinity Stock solution manufacturing method comprising a. The method of claim 1 wherein the mixture is concentrated at 100-120 ° C. for 2-4 hours. The method of claim 1, wherein the salinity is controlled using a mixture of sun salt, mirin, and soy sauce. A broth prepared by any one of claims 1 to 3.