KR100741948B1 - Producing method of water boiled with cattle bone - Google Patents

Abstract

A method of manufacturing beef bone stock(Sagol Yuksu) by soaking bones in water and extracting the soaked bones in water containing germanium is provided. The method prevents loss of beef bone stock by cooling evaporating water vapor of beef bone stock and thus produces a quantity of beef bone stock with good taste and flavor by use of water containing germanium during extraction. First, cow leg bones, knee bones and miscellaneous bones are cut into 10 to 25cm in size and soaked in water at room temperature for 20 to 30hr to remove impurities. Second, the raw material is heated with water for 40 to 50min and washed. Third, the raw material is added with 2.4 to 3 times weight of water and heated at 120 to 130deg.C for 12 to 14hr. After removing the edible part from the bones, the raw material is added with 2.4 to 3 times weight of water and heated at 120 to 130deg.C for 12 to 14hr while cooling water vapor of beef bone stock by a cooling device of a kettle lid. In the extracting process, water containing germanium is used.

Description

Producing Method of Water boiled with Cattle Bone}

1 is a flow chart illustrating a process for producing bone bone broth using the broth production method according to an embodiment of the present invention.

The present invention relates to a method for producing bone bone broth, and more particularly, to a method for producing bone bone broth in which various nutritional ingredients are concerned by heating a broth material such as beef bone, bone bone for a long time using a mineral water containing germanium. will be.

Bone bones, beef bones, bones, etc., together with the meat in the water can be obtained bone bone broth, which contains nutrients such as calcium, potassium, collagen, Kondrachin.

This bone marrow broth has been used for making Gomtang, Seolleongtang, and Doganitang since it has a rich taste and nutrition.It has recently been used as a soup of rice cake soup, dumpling soup, and also when cooking rice, kimchi, and miso soup. .

Referring to the method of producing a broth using a conventional bovine bone as follows.

First, clean the beef bones such as bones, scavengers, and lean meats and cattle heads to remove foreign substances. Next, the bones and the meat of the cow are immersed in water to naturally remove the blood from the bone and the meat of the cow.

Next, the boiled beef and boiled meat is naturally removed from the cauldron with water, and the blood remaining in the boiled meat and beef is removed. The heat removal time of the blood here depends on the natural removal time. In other words, if the natural removal time of the blood is long, the heat removal time of the blood is short, and if the natural removal time of the blood is short, the heat removal time of the blood is long. And while the blood is heated and removed, the nutrients in the bones and the meat of the cows grow. Then discard the blood in the cauldron, pour fresh water and boil. When the water boils, the meat and beef bones of the removed blood are added to the cauldron at once, and then heated to produce the broth. Here, when the beef meat in the cauldron is cooked, it is taken out and cut into appropriate sizes. The cut meat is added to the broth to prepare the beef bone broth.

According to the conventional method for preparing a beef bone broth, the broth containing nutrients evaporates into the air with water vapor in the process of heating the cauldron for a long time, so there are many problems of loss of nutrients, flavor and broth.

On the other hand, Patent No. 00508203 "Bamtang and its manufacturing method" The invention is made of cow head and bone bone as a main material, mixed with beef tongue, beef leg, tail and other meat, etc. in a pressurized state at a temperature of at least 110 ℃ or more The manufacturing method is introduced. However, gomtang boiled in a pressurized state is a relatively short time to obtain a broth because there is a problem that the nutrition of the bone is not enough.

In general, when the beef bones are used to prepare the broth, tap water is used, and there is a problem that only the nutrients caused by the bovine bone are included in the broth.

The present invention is to solve the above-described problems, by heating the broth material for a long time to ensure that the nutritional ingredients of the beef bone is sufficient and at the same time to reduce the loss of broth despite long-term heating a large amount of bone mineral broth rich in nutrients and flavor Its purpose is to provide.

In addition, the present invention is to prepare a broth using a mineral water containing germanium rather than the general tap water, and its object is to provide a broth containing abundant minerals contained in the mineral water as well as nutritional ingredients of the broth material such as beef bone.

The bone bone broth according to the present invention is cut and trimmed to a size of 10-25 cm long meat broth material, including bone bone, crucible bone, right foot, half bone, and variegated bone, and washed after immersing in water at room temperature for 20-30 hours. A first step of removing impurities; A second step of removing water by putting water enough to be immersed in the broth material passed through the first step, heating for 40 to 50 minutes, and then washing the remaining broth material; Put the broth material passed through the second process in a pot equipped with a cooling means in the pot lid, add 2.4 to 3 times the weight of the broth material and heat it for 12 to 14 hours at a temperature of 120 to 130 ° C. A third step of extracting a large amount of broth to allow the broth to be contained in the broth again without being evaporated by cooling; After extracting the broth from the first step by the third step, the decorative part is separated from the remaining broth material, and then the remaining broth is added with 2.4 to 3 times the weight of the broth material and heated at a temperature of 120 to 130 ° C. for 12 to 14 hours. It is characterized in that it comprises a fourth step of re-extracting a large amount of broth by cooling the vapor of the broth to evaporate.

Preferably, the water added to the broth material in the third step and the fourth step of extracting the broth in the manufacturing method of the present invention is characterized in that the water containing germanium.

1 is a flow chart showing a bone bone broth production process according to the present invention.

Hereinafter, the broth and the manufacturing method of the present invention will be described in more detail with reference to the components and steps.

As the first step, meat stocks made of meat, including bones, crucibles, right foot, bones, and variegated bones, are cut to a length of 10-25 cm to easily trim the nutritional content of bones. The trimmed broth material is immersed in water at room temperature for 20-30 hours to bleed the blood in the bones. At this time, the broth material immersed based on 100 parts by weight of water is preferably 20 to 30 parts by weight. If the amount of water is too high, the amount of water used is too economical, and the amount of water is too at least not enough to remove blood.

The second step is to put the water enough to immerse in the broth material passed through the first step, heated for 40 to 50 minutes, then remove the water and wash the remaining broth material to remove impurities in this process to remove the blood contained in the meat Can be.

In the third step, the broth material passed through the second step is put into a pot and heated.

In order to produce the broth according to the present invention, the broth is brewed using a pot provided with a cooling means on the pot lid. The cooling means of the pot lid is provided with cooling means so that the pot lid can maintain a cold temperature despite the continuous heating of the pot. Put the broth material in the pot, add 2.4 to 3 times the amount of broth to the broth and heat it for 12 to 14 hours at a temperature of 120 to 130 ° C. At this time, the water vapor of the evaporated broth is deprived of heat in the pot lid cooled by the cooling means of the pot lid and is liquefied again and is included in the broth.

In the fourth step, the broth is first extracted by the third step, and the decorative part is separated from the remaining broth material. If meat is heated for too long, it will not only be stiff, but also aesthetically deteriorated. Add 2.4 to 3 times the amount of broth to the broth except the meat, and heat it for 12 to 14 hours at a temperature of 120 ~ 130 ℃. Like the third process, cool the steam of the broth where the cold pot lid evaporates, and then return the broth. It can be re-extracted in large quantities of broth.

 Beef bone broth according to the production method of the present invention is characterized in that it is prepared using a germanium-containing weak water. The spring water is 27 ℃ mineral water rising from the 800m rock of Jeonsuri if the Yangpyeong-gun, Gyeonggi-do. The distillation was requested by the Korea Institute of Resources for component analysis. As a result, the following component analysis report was obtained.

Table 1. Table of Component Analysis>

ingredient Content (mg / l) ingredient Content (mg / l) ingredient Content (mg / l) potassium 0.30 silicon 21.80 lead 0.00 salt 59.40 radium 0.06 zinc 0.02 calcium 1.75 Strontium 0.02 T- solids 165 Goat 24.30 iron 0.00 Hardness 4.36 Sulfuric acid 4.72 manganese 0.00 Carbonic acid 26.30 Fluoride 9.25 Copper 0.00 Bicarbonate 42.50 germanium 0.008 Hydrogen ion concentration 9.40 brimstone 1.24

 The content of germanium in the spring water used in the present invention is considerably higher than the spring water available in other regions, and can be confirmed through an analysis result table of the Korea Institute of Resource Research published in the Germanium magazine published in May 1996.

<Table 2. Germanium Content Comparison Table>

Germanium content comparison table (unit PPb) Local people content Yangpyeong, Gyeonggi-do 8.00 Chungbuk Onsen 0.06 Walkerhill 0.065 Gyeongbuk province 0.03 Jirisan 0.029 Lourdes, France 0.01

Since bone marrow is prepared using a large amount of germanium containing mineral water, it is possible to consume not only the nutritional component of the bone bone but also the nutritional component of the mineral water.

The efficacy of common germanium in many experiments and trials is as follows.

① supplements the body with oxygen to act as an antioxidant to prevent acidification of the constitution and prevent the aging of cells.

② immune function is activated to inhibit the occurrence and metastasis of cancer and adult diseases in advance.

③ Cleanse blood by binding and removing waste products in blood vessels such as cholesterol, lipids, and thrombus, improve blood circulation, regulate blood pressure, and combine with various heavy metals such as mercury, cadmium, and lead and discharge them outside the body. Therefore, it is likely to reduce the effects of environmental hormones such as dioxins.

④ antiviral and analgesic is excellent. It also improves osteoporosis by promoting absorption of minerals such as calcium and zinc.

⑤ inhibits amyloid invasion and accumulation of protein glycosylation reaction, thereby preventing senile dementia, Alzheimer's disease and blotch.

⑥ It is applied to the prevention and treatment of AIDS by focusing on the pharmacological action of restoring the immune activity and natural healing.

⑦ It supplements the insufficient oxygen to increase the natural healing power and keeps the usual health.

There are many research papers and newspaper articles related to the efficacy of germanium.

Organic germanium is completely toxic because it completely escapes from the body through urine without accumulating cancer cells, toxins, contaminants, and heavy metals in the body within about 20-30 hours after completing various tasks in the human body after taking it. Very safe (Asai Germanium Research Institute, Tokyo, Japan); On the 28th and 6th month of the animal experiment, 1mg / kg / Day was administered and there was no specific toxicity or poisoning phenomenon except for the slight loss of weight at the end of 6 months. In addition, since germanium is excreted along the urine as taken, there was no evidence of accumulation or intoxication in any of the organs after six months (Journal de Toxicologie Clinique et Experimental Dec. 11, 1991 (7-8) 421-36-); Animal studies of the effects of germanium (Ge-132) on injured (injury) cells have found that the prevention and repair of cells in the cells of germanium (Ge-132) -treated animals are self-healing. All these effects are related to the role of germanium (Ge-132). These results show that germanium (Ge-132) promotes the smooth metabolism of cells and is protected from injury (Yao Hsueh Pao Acta Pharmaceutica Sinica, 1992, 27 (7): 481-5); Use of Organic Germanium in Chronic Epstein-Barr Virus Syndrome, 'Journal of Orthomolecular Medicine, 1989; Department of Biological Sciences, Oakland University, Rochester, MI, Experimental Eye Research, August 1995 .; Journal of Veterinary Medical Science, 1993 Oct., 55 (5): 795-9 .; International Archives of Allergy 63 (1980): 338-339; Mutation Research 125 (1984): 145-151; Asai Germanium Research Institute, Tokyo, Japan. Etc.

Example  One

30 parts by weight of the broth material was added to 100 parts by weight of water and soaked for 24 hours. After that, only the broth was removed and washed. After putting the broth and water in a pot and heating for 50 minutes to remove impurities such as blood, the broth was removed and washed again with water. After putting 100kg of broth material into a pot equipped with a cooling means on the pot lid, poured 240kg of germanium-containing water and heated at 120 ° C for 12 hours. The meat was separated from the bones. After extracting the broth first, the broth was added to the remaining broth material, followed by adding the broth so that the ratio of the broth was 1: 2.4 by weight.

The bone marrow broth obtained through the above example was once extracted 200kg. Beef bone broth provided in one serving is usually 400g, so 500 servings of bone bone stock could be obtained. The amount of water evaporated to 240 kg of the initially added fresh water was only 40 kg.

Component analysis of the bone bone broth extracted by the present invention was commissioned by the Korea Food Research Institute Co., Ltd. to obtain the following results.

<Table 3. Component Analysis Table of Beef Bone Broth>

nutrient Per 100g % Of nutrient baseline calorie 20.1 Kcal carbohydrate 0.8 g 0.2% protein 2.2 g 3.7% Fat 0.9 g 1.8% salt 84.7 mg 2.4%

In addition to the above component analysis, the results were commissioned by the Korea Food Research Institute as a result of testing the calcium and iron content, it was confirmed that the calcium contained 2.50 mg / 100g and iron contained 0.14 mg / 100g.

Experimental Example ; Sensory test

The bone marrow broth extracted using normal tap water and the bone marrow broth extracted using the germanium-containing mineral water according to the present invention were applied to a panel sensory test of 50 adults, and the results obtained from the five-point evaluation method of the degree of intensity and preference. The average is shown in Table 4 below.

<Table 4. Sensory Test Results>

division Thick Taste Comparative Example (Bone Bone Stock Using Normal Tap Water) 3.7 3.5 Example (bone bone broth according to the present invention) 4.3 3.9 Sensory evaluation criteria (five-point evaluation method) 5: Very good 4: Good 3: Normal 2: Bad 1: Very bad

The bone marrow broth according to the embodiment according to the present invention was significantly higher than the comparative example using the tap water in the sensory test evaluating the degree of thickening, and the bone marrow broth according to the present invention was also superior to the comparative example.

The bone bone broth according to the present invention has an advantage of obtaining a large amount of bone bone broth during one extraction by cooling the broth vapor evaporated by heating for a long time to prevent loss of the broth.

And since the water vapor is cooled again by the cooling means in the pot lid prevents the nutrients and flavor of the bone bone broth from being blown into the air with water vapor during heating to obtain the bone bone broth with excellent flavor.

In addition, the bone bone broth according to the present invention has an advantage that the nutritional component is enhanced and the aesthetics are enhanced because the broth is concerned using the mineral water containing germanium.

Claims (2)

A first step of cutting and trimming meat broth materials including meat bones, crucible bones, right foot bones, bone bones, and chopped bones to a length of 10 to 25 cm, immersing in water at room temperature for 20 to 30 hours, and washing them to remove impurities; A second step of removing water by putting water enough to be immersed in the broth material passed through the first step, heating for 40 to 50 minutes, and then washing the remaining broth material; Put the broth material passed through the second process in a pot equipped with a cooling means in the pot lid, add 2.4 to 3 times the weight of the broth material and heat it for 12 to 14 hours at a temperature of 120 to 130 ° C. A third step of cooling and extracting a large amount of broth; After extracting the broth from the first step by the third step, the decorative part is separated from the remaining broth material, and then the remaining broth is added with 2.4 to 3 times the weight of the broth material and heated at a temperature of 120 to 130 ° C. for 12 to 14 hours. However, the method of producing a bone bone broth comprising a fourth step of re-extracting a large amount of broth by cooling the vapor of broth to evaporate. The method of claim 1, Water added to the broth material in the third step and the fourth step of extracting the broth is a bone bone broth production method, characterized in that the germanium containing weak water.

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