KR101154710B1 - Process for producing stock - Google Patents

Abstract

PURPOSE: A producing method of stock having fresh and savory taste is provided to use cudrania tricuspidata and kalopanax pictus to obtain sweetness in the stock. CONSTITUTION: A producing method of stock comprises the following steps: boiling 100 parts of kalopanax pictus by weight, 1-20 parts of cudrania tricuspidata by weight, 10-80 parts of dried pumpkin slices by weight, 10-80 parts of dried radish slices by weight, 10-80 parts of ginger by weight, 600-1,500 parts of radish by weight, 50-150 parts of cheongyang capsicum annuum by weight, 1-50 parts of lentinus edodes by weight, and 50-500 parts of pear by weight in water; removing solid portions from the boiled mixture to obtain dilute stock; boiling bones in water, and removing solid portions to obtain bone stock; and mixing the dilute stock and the bone stock in a ratio of 1:20-40.

Description

Process for producing stock

The present invention relates to a method for producing broth, and more particularly, to a method for producing healthy broth including moth and Gucci mulberry.

The broth has been used in various dishes (gomtang, Seolleongtang, wuyangtang, haejangguk, etc.) for a long time in Korea, and recently, it is used in most of the soups and soups that are commonly used in daily life such as kimchi stew, hot pot, and seaweed soup. Broth, which supplies animal protein in broth, can be divided into two ways: boil and bone.

Most soups in Gomtang or Seolleongtang, which are eaten in Korea at present, are mostly made by boiling bone or meat for a long time.

As a way to make broth of Gomtang or Seolleongtang, purchase high quality beef bones and wash them clean to remove foreign substances and blood.Then, boil the bones in about 5 times the weight ratio of drinking water and heat them. , 4-5 times the weight ratio of drinking water is added to the first heat on a strong fire and after boiling boiled for 5-8 hours on a low heat repeatedly boiled bones broth 2-3 times to boiled and used for Gomtang.

However, most broths are prepared only by boiling only the bones or meats, and thus, there is a problem in that a large amount of chemical seasonings are used because the flavor is not strong and the taste is loose.

Therefore, efforts to reduce the taste of broth, including herbal medicines, have been carried out. Korean Laid-Open Patent Publication No. 2002-0024032 discloses a method of manufacturing herbal bony haejangguk, which contains herbal medicines, pork bones and water in a bucket. Boils three times, and adds various seasonings and bone soup to this broth. However, there is a problem that the herbal taste is too strong to feel the unique food taste.

Therefore, it is urgent to develop a broth that can improve the health while still being able to grab the taste of the bone broth.

The present invention relates to a method for producing a health supplement broth including Gucci mulberry and oak.

In addition, the present invention relates to a method for producing healthy broth with improved taste and sweetness.

The present invention is a step of preparing a diluted broth by removing the solid components after boiling and heating the oak, Gucci mulberry, pumpkin dried, radish, ginger, raw radish, Cheongyang pepper, shiitake mushrooms, and pears in water; Preparing the broth by removing the solid components by putting the broth for the broth in water and heating it to boil; And it relates to a broth production method comprising the step of diluting the dilution broth into the broth.

The present invention can provide a healthy broth that can be used as a medicinal herb, and the ingredients of Gucci bonggi as one of the four anti-cancer herbs eluted in the soup to maximize the use of the nutritional ingredients. In addition, the present invention provides a broth that can be boiled by mixing the ingredients that can improve the cool taste and sweet taste to boil a cool and light taste.

The present invention relates to a method for producing a broth, comprising mixing a moth tree and Gucci mulberry to prepare a diluted broth, preparing a broth from a broth for bone, and mixing the diluted broth and broth.

Diluted broth  Manufacturing steps

Diluted broth is prepared by including health ingredients such as oak and gucci bong, ingredients to add a cool taste and ingredients to feel cool. The dilution broth is prepared without containing meat or bone, but is used as a dilution broth and is referred to as dilution broth.

Dilution broth according to the present invention is to put a variety of ingredients in water to boil enough so that the ingredients of the ingredients are enough. There is no particular restriction on the time of boiling the diluted broth, and may vary depending on the content of the ingredients in the broth. For example, it is preferable to boil the broth sufficiently for at least one day with the following material or water content.

The broth production method of the present invention is to remove the solid components by boiling the moth, Gucci mulberry, pumpkin dried, radish, ginger, raw radish, Cheongyang pepper, shiitake mushrooms, and pears.

The broth preparation method of the present invention boils the oak tree good for chronic neuralgia, arthritis, inflammation, back pain, recovery of liver function. The algae (Kalopanax pictus) is a perennial deciduous arboreous tree with broad leaves, which grows in all areas of Korea.

The components of the oak tree include saponins, essential oils and coumarins in all parts of the plant. Saponin, the main ingredient, was mainly used as a sputum, but recently, saponin has been known to have various pharmacological effects such as anti-inflammatory action, thyroid hormone-like action, tonic action, and blood sugar reduction action. In addition, leaf and bark rain forest fluids eliminate inflammatory edema, and mice fed with leaf, root, and fruit rain forest liquids have been able to withstand a large number of sugar-load experiments. In addition, leaf rainforest has an inhibitory effect on the central nervous system and root rainforest stimulates the opposite. Saponins of the oak tree have a similar effect to ginseng and are expected to be used as a substitute. In Chinese medicine, it is mainly used as a cough sputum medicine, and also used as a medicine for neuralgia and rheumatism.

Diluted broth production method of the present invention is put to boil the excellent Gucci poncho in the treatment of constipation, high blood pressure, diabetes.

Gucci is one of the four anticancer herbs, and is used as a constipation, high blood pressure, diabetes, etc., and is used as a treatment for pulmonary tuberculosis, chronic low back pain, bruises, acute arthritis, swelling, tonic, stroke, diuresis, and cough.

Gucci mulberry is a small tall tree attached to the mulberry family, with long, sharp spines on its stems, and fruit that resembles an audius in autumn. Gucci mulberry is a tree belonging to the mulberry family, but there are many differences from mulberry. There is a female and a male tree, and the leaf shape is different from the mulberry tree. Gucci mulberry trees are effective in women's uterine cancer, uterine inflammation, cold menstrual arthritis, neuralgia. In addition, Gucci mulberry removes the blood and pee well, strengthens the function of the liver and kidneys and removes all kinds of inflammation. In more detail, Gucci pong removes waste from inside the body and blood vessels, so it treats and prevents diseases such as stroke, obesity, arthritis, edema, seawater, and asthma, and lowers blood sugar and blood pressure, and digests. Promotes urination well and quenches thirst.

In the present invention, prepared by roasting the Gucci mulberry stem, or may be used including the leaves.

The Gucci pongee may use 1 to 20 parts by weight compared to 100 parts by weight of the oak tree.

On the other hand, in order to make the broth according to the present invention, in addition to the oak and Gucci pongee can be added to the ingredients to add a sweet taste and ingredients to feel the cool taste.

First, explain the ingredients that can add a cool taste.

In order to eliminate the feeling and slack peculiar to Gomtang in the present invention, may include pumpkin dried, radish, radish, ginger, raw radish, cheongyang pepper, shiitake mushroom.

Ginger's diastases and proteases help digestion, and flavors help digestion in the digestive system. In addition, active metabolism and gastrointestinal movement to promote the ingredients are effective to improve the appetite.

The pumpkin dried, dried radish, ginger may be used 10 to 80 parts by weight compared to 100 parts by weight of each oak tree. The dried radish is rich in vitamins, ducts, and fiber to help promote digestion, and contains more lignin than anti-cancer, which acts as cancer prevention. In particular, put it in the broth to make it feel light.

In the present invention, it is preferable to relatively increase the amount of radish used to improve the taste of the cool feeling. Radish can be used 600 ~ 1500 parts by weight compared to 100 parts by weight of the oak.

Radish is one of the major vegetables that contains nutrients such as vitamins in the roots and leaves. In particular, radish leaves have a wide distribution of photosynthetic chlorophyll (Chlorophyl) and low sugar content, but also a high source of vitamin B1, B2, vitamin C, niacin, protein lipids and iron, calcium, starch decomposition Diastase, an enzyme, contains ingredients that promote digestion for Asians who consume a lot of starch.

In the present invention, it is also possible to use cheongyang pepper that lowers blood pressure and improves the savory taste to reduce the taste of Gomtang or Haejangguk. Cheongyang pepper adds a spicy taste to enhance the harmony of food taste. Cheongyang pepper can be used 50 ~ 150 parts by weight compared to 100 parts by weight of oak.

In the present invention, shiitake mushroom is used. The shiitake mushroom contains polysaccharides including Letinan, which enhances anti-tumor and immunity, and erytadenin, which lowers blood pressure, and ergosterol, a parent of vitamin D, which promotes absorption and utilization of calcium in the body, and rickets. Prevents.

Shiitake mushrooms also contain guanylic acid and adenylic acid, both of which are taste-defining.

The shiitake mushroom may be used 1 to 50 parts by weight relative to 100 parts by weight of the oak.

Next, the material which can add a sweet taste is demonstrated.

In the present invention, a pear which is a natural material is used without using sugar to improve sweetness. When pear is added, the cool taste is increased, and the aftertaste is refreshing and clean, leaving a sweet aftertaste. Of course, in addition to pears, any material that can improve sweetness can be included.

In the present invention, the pear is used as an embodiment, and the pear may use 50 to 500 parts by weight compared to 100 parts by weight of the oak tree.

Steps to make broth

The broth may include broth used for Hanwoo broth or haejangguk, and also includes broth to be applied to various soups and soups.

The step may use a method for producing bone broth that is commonly used, and may include a process of boiling and boiling the bone broth by repeating 2-3 times.

As an embodiment of the present invention will be described Korean beef stock.

In the present invention, the bone for beef broth can be used such as the backbone, bone bone, crucible. The broth preparation step is to soak the broth for a certain time in clean water to remove the blood; Boiling the removed bones in boiling water and then rinsing off the debris attached to the meat to clean the bones; Put the trimmed bone and boil to make a bone broth.

In the broth preparation step, known spices, and good taste and aroma can be added to the appropriate amount of beneficial medicines to the human body.

Broth dilution stage

The step is diluting the dilution broth into the broth. By diluting the broth with dilute broth, you can feel a cool and sweet taste, and the taste of nutritious dilute broth, including the ingredients of Gucci poncho and oak, is alive, making it possible to make a refreshing broth.

In the dilution step, dilute broth and broth can be mixed at a ratio of 1:20 to 40. In this case, the diluted broth is boiled with water containing 5,000 to 10,000 parts by weight, preferably 7,000 to 9,000 parts by weight with respect to 100 parts by weight of the oak, and the broth is 200 to 600 parts by weight with respect to 100 parts by weight of the spine, preferably 300 Boil to boil, including ~ 500 parts by weight.

In the present invention, even if a small amount of the diluted broth in the broth can enhance the desired taste and health function.

It is intended that the invention not be limited by the foregoing embodiments and the accompanying drawings, but rather by the claims appended hereto. Accordingly, various forms of substitution, modification, and alteration may be made by those skilled in the art without departing from the technical spirit of the present invention described in the claims, which also belong to the scope of the present invention. will be.

Claims (4)

Preparing a dilute broth by removing the solid components by heating the moth, Gucci mulberry, pumpkin dried, radish dried, ginger, raw radish, chilli pepper, shiitake mushrooms, and pears in water and boiling;
Preparing the broth by removing the solid components by putting the broth for the broth in water and heating it to boil; And
Method for producing a broth comprising the step of diluting the dilution broth into the broth. The method of claim 1,
The step of preparing the diluted broth, compared to 100 parts by weight of the oak tree
1 to 20 parts by weight of Gucci poncho, 10 to 80 parts by weight of pumpkin, 10 to 80 parts by weight of radish, 10 to 80 parts by weight of ginger, 600 to 1500 parts of fresh radish, 50 to 150 parts by weight of red chilli pepper, 1 to 50% of shiitake mushrooms 50 parts by weight and 50 to 500 parts by weight of pears in a step of boiling water characterized in that the step of boiling. The method of claim 1,
The Gucci bong is a method of producing a broth to include roasted stems or leaves of the Gucci mulberry tree. The method of claim 1,
In the dilution step, the diluted broth and broth are mixed at a ratio of 1:20 to 40, but the diluted broth includes 5,000 to 10,000 parts by weight of 100 parts by weight of the oak tree, and the broth is 200 to 600 parts by weight of 100 parts by weight of the backbone. A method for producing a broth, comprising parts by weight.