KR101401055B1 - Yukgaejang soft tofu jeongol and manufacturing method thereof - Google Patents
Yukgaejang soft tofu jeongol and manufacturing method thereof Download PDFInfo
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- KR101401055B1 KR101401055B1 KR1020140009124A KR20140009124A KR101401055B1 KR 101401055 B1 KR101401055 B1 KR 101401055B1 KR 1020140009124 A KR1020140009124 A KR 1020140009124A KR 20140009124 A KR20140009124 A KR 20140009124A KR 101401055 B1 KR101401055 B1 KR 101401055B1
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Classifications
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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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
Abstract
Description
본 발명은 육개장 순두부 전골 및 이의 제조방법에 관한 것으로서, 더 상세하게는 육개장과 순두부가 조화를 이루어 관능적 특성이 우수한 육개장 순두부 전골 및 이의 제조방법에 관한 것이다.More particularly, the present invention relates to a pearl-shaped sweet potato soup having excellent sensory characteristics and a method for producing the same.
육개장은 쇠고기를 삶아서 알맞게 뜯어 갖은 양념을 하여 얼큰하도록 맵게 끓인 국으로 삼복 시식의 하나이다. 그러나, 육개장은 맛이 텁텁하고 매운맛이 강해 웰빙을 지향하는 현대인의 식생활과 맞지 않는 부분이 있다.Yukjangjang is one of the sambok tasting dishes that boil the beef and boil it properly to make it smell. However, there is a part of the nursing home that does not match the diet of the modern people who is tasty and has a strong spicy taste.
한편, 순두부는 두부의 제조공정에서 압착공정이 생략된 음식으로서, 대두를 물에 불린 후에 분쇄기로 분쇄한 다음 비지와 두유를 분리하고 분리된 두유를 충분히 끓인 다음에 응고제를 넣고 응고시켜 순두부를 제조하며, 순두부를 형틀에 넣고 압착시켜 굳히면 두부를 얻을 수 있다. 이렇게 제조된 순두부는 영양성분이 우수하나 싱겁고 비릿한 맛으로 인하여 어린이나 자주 접해보지 않은 사람들은 별도의 양념장을 넣어 먹거나, 고춧가루, 파 등으로 양념한 후 해산물과 야채를 넣고 끓인 순두부찌개 형태로 요리되고 있으나 다양한 요리로 적용되지 못하는 실정이다. 상기와 같은 문제점을 해결하기 위한 방안으로서, 한국등록특허공보 제0637962호에는 순두부 조성물에 송화 가루와 더덕 가루를 혼합하여 순두부를 제조한 후, 모시조개, 청주, 마늘 등을 넣어 끓인 시원한 국물과 천연 자연 송이버섯을 추가하여 맛과 향을 동시에 느끼는 송화 순두부 해장국 및 그 제조방법이 개시되어 있다. 그러나 상기 발명에 사용되는 송화 가루와 송이버섯은 고가이고 시중에 구매하기 용이하지 않아 널리 보급하기에는 한계가 있다. 또한, 순두부에는 단백질과 지질을 제외하고는 무기질, 비타민 등의 함유량은 미미한 실정이므로 영양성분이 편중되고 있다는 문제점이 제기되고 있다. 따라서, 순두부에 다른 영양성분을 첨가하여 누구나 쉽게 섭취할 수 있고, 순두부 고유의 맛을 만끽할 수 있는 식품개발이 절실한 실정이다.On the other hand, soybean curd is a food in which the squeezing process is omitted in the manufacturing process of tofu. Soybean is ground in water and then pulverized with a grinder. Then, soybean curd and soybean milk are separated, boiled soybean milk is sufficiently boiled, coagulant is added, Tofu can be obtained by putting the soybean curd into a mold and pressing it to harden it. The soybean soup thus prepared is excellent in nutritional content, but due to its simple and salty taste, children who do not often come to see themselves are seasoned with marinade sauce, red pepper powder and green onion, and then cooked in the form of simmered tofu soup with seafood and vegetables However, it is not applicable to various dishes. As a method for solving the above problems, Korean Patent Registration No. 0637962 discloses a method of preparing a soya bean paste by mixing goryeong powder and dodok powder in a soybean curd composition, and then adding a broth, a sake, And the natural pine mushroom is added to simultaneously taste and aroma, and a manufacturing method thereof. However, the pine mushroom and pine mushroom used in the above-described invention are expensive and difficult to purchase on the market, and thus they are limited to widely spread. In addition, the content of minerals and vitamins except for protein and lipids in the soybean curd is insignificant. Therefore, there is a problem that the nutrients are concentrated. Therefore, it is inevitable to develop a food that can easily be ingested by anyone by adding other nutritional ingredients to the soybean sprout, and can enjoy the unique taste of soybean sprouts.
본 발명은 종래의 배경하에서 도출된 것으로서, 본 발명의 목적은 영양성분이 풍부하고 맛, 향미, 구감 및 전체적인 기호도와 같은 관능적 측면이 우수한 육개장 순두부 전골 및 이의 제조방법을 제공하는데에 있다.The present invention has been made under the background of the prior art, and an object of the present invention is to provide a whitewood soup base pot which is rich in nutrients and excellent in sensory aspects such as taste, flavor, mouthfeel and overall acceptability and a method for manufacturing the same.
본 발명의 발명자는 전통식품인 육개장과 순두부를 조합하여 영양성분을 풍부하게 하고, 육개장과 순두부를 조합에 의해 발생하는 육개장의 고유한 얼큰하고 깊은 국물맛의 저하 및 텁텁하고 비릿한 맛의 증가 등의 문제점을 닭 육수 농축액 및 허브의 첨가를 통해 해결하고, 본 발명을 완성하였다.
The inventors of the present invention have found that the combination of the traditional foods such as yukgeangjang and soybean soup enriches the nutritional components, and the combination of the yukcheonjang and the soybean soup, The problem was solved by the addition of chicken broth concentrate and herb, and the present invention was completed.
상기 목적을 해결하기 위하여, 본 발명은 쇠고기 육수에 토란 줄기, 숙주, 고사리, 삶은 쇠고기, 파 및 육개장용 다데기를 첨가하고 끓여 육개장 베이스를 제조하는 단계; 및 상기 육개장 베이스 100 중량부 대비 순두부 20~50 중량부, 닭 육수 농축액 5~25 중량부 및 허브 분말 0.1~2 중량부을 첨가하고 끓여 전골을 제조하는 단계를 포함하는 육개장 순두부 전골의 제조방법을 제공한다. 이때, 상기 육개장용 다데기는 고추 기름, 고추 가루, 식용유, 다진 파, 다진 마늘, 간장, 다진 생강, 소금 및 후추 가루를 포함하는 혼합물이고, 상기 닭 육수 농축액은 닭고기 또는 닭뼈의 열수 추출물을 고형분 농도가 굴절 당도계의 측정값으로 35~55 브릭스(Brix)가 되도록 농축한 것이다.In order to solve the above-mentioned problems, the present invention provides a method for manufacturing a beef tallow, comprising the steps of adding taro root, host, bracken, boiled beef, And 20 to 50 parts by weight of a soybean curd concentrate, 5 to 25 parts by weight of a chicken broth concentrate, and 0.1 to 2 parts by weight of a herb powder, relative to 100 parts by weight of the above-mentioned jellyfish base, and boiling to prepare a pot. do. The chicken meat soup concentrate is a mixture of hot water extract of chicken or chicken bone with a solid content concentration of chicken meat or chicken bone. The chicken meat soup concentrate is a mixture containing chili oil, red pepper powder, edible oil, chopped green pepper, chopped garlic, soy sauce, Was concentrated to a Brix value of 35 to 55 as a measurement value of the refractometric system.
또한, 상기 쇠고기 육수는 바람직하게는 물에 쇠고기와 무, 대파, 마늘 및 생강으로 이루어진 군에서 선택되는 1종 이상의 보조 재료를 첨가하고 끓인 후 쇠고기를 건져내고 위에 뜨는 기름을 제거하여 제조한 것을 특징으로 한다. 상기 쇠고기 육수의 제조 과정에서 쇠고기의 첨가량은 물 100 중량부 대비 15~45 중량부인 것이 바람직하다. 또한, 상기 쇠고기 육수의 제조 과정에서 보조 재료는 무인 것이 바람직하고, 무의 첨가량은 물 100 중량부 대비 5~20 중량부인 것이 더 바람직하다.The beef broth is preferably prepared by adding at least one auxiliary material selected from the group consisting of beef, radish, garlic and ginger to water, boiling the beef, and removing the oil from the beef. do. The amount of beef added to the beef broth is preferably 15 to 45 parts by weight based on 100 parts by weight of water. In addition, it is preferable that the auxiliary material is not added in the process of manufacturing the beef broth, and it is more preferable that the addition amount of radish is 5 to 20 parts by weight relative to 100 parts by weight of water.
또한, 상기 육개장 베이스를 제조하는 과정에서 토란 줄기, 숙주, 고사리 또는 파의 첨가량은 쇠고기 육수 100 중량부 대비 2~10 중량부인 것이 바람직하다.In addition, it is preferable that the amount of taro stem, host, bracken or wax added is 2 to 10 parts by weight relative to 100 parts by weight of beef broth in the process of preparing the above-mentioned whisker-base.
또한, 상기 육개장 베이스를 제조하는 과정에서 삶은 쇠고기의 첨가량은 쇠고기 육수 100 중량부 대비 5~50 중량부인 것이 바람직하다.In addition, it is preferable that the amount of boiled beef to be added is 5 to 50 parts by weight relative to 100 parts by weight of beef broth.
또한, 상기 육개장 베이스를 제조하는 과정에서 육개장용 다데기는 고추 기름 100 중량부 당 고추 가루 60~140 중량부, 식용유 30~70 중량부, 다진 파 80~150 중량부, 다진 마늘 20~80 중량부, 간장 40~90 중량부, 다진 생강 20~80 중량부, 소금 5~10 중량부 및 후추 가루 1~5 중량부를 포함하는 혼합물인 것이 바람직하고, 그 첨가량은 쇠고기 육수 100 중량부 대비 1.5~7.5 중량부인 것이 더 바람직하다.In addition, in the process of manufacturing the above-mentioned pearl bean bass base, 60 parts by weight of red pepper powder, 30 to 70 parts by weight of edible oil, 80 to 150 parts by weight of chopped green bean, 20 to 80 parts by weight of chopped garlic, , 40 to 90 parts by weight of soy sauce, 20 to 80 parts by weight of chopped ginger, 5 to 10 parts by weight of salt, and 1 to 5 parts by weight of pepper powder. The added amount is preferably 1.5 to 7.5 More preferably by weight.
또한, 상기 허브 분말은 로즈마리(Rosemary) 분말, 바질(Basil) 분말, 월계수 잎(Bay leaf) 분말, 오레가노(Oregano) 분말 및 타임(thyme) 분말을 포함하는 것이 바람직하다.
Preferably, the herb powder includes Rosemary powder, Basil powder, Bay leaf powder, Oregano powder and thyme powder.
본 발명은 전술한 방법으로 제조된 육개장 순두부 전골을 제공한다.The present invention provides a whiskered tofu hot pot prepared by the above-described method.
본 발명에 따른 육개장 순두부 전골은 육개장과 순두부 및 이와 조화되는 닭 육수 농축액 및 특정 허브 성분을 포함하고 있어서, 영양성분이 풍부하고 육개장 고유의 얼큰한 맛을 유지하면서 동시에 텁텁하고 비릿한 맛 대신 시원한 맛과 청량감을 나타낸다. 이로 인해, 본 발명에 따른 육개장 순두부 전골은 맛과 구감이 뛰어나고 풍미가 풍부하며 사용자가 선호하는 전체 기호도를 가진다.According to the present invention, the whiteng-myeon soba pot is composed of a mixture of six kinds of herbs, a soymilk concentrate, and a concentrated herb concentrate and a specific herb component. Thus, it has a rich nutritional component and maintains a unique taste of the whiteng- . Therefore, according to the present invention, the whitewood soup pot is excellent in taste and mouth feel, rich in flavor, and has a preference of the user's preference.
이하, 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에 따른 육개장 순두부 전골의 제조방법은 육개장 베이스를 제조하는 단계; 및 상기 육개장 베이스에 순두부, 닭 육수 농축액 및 허브 분말을 첨가하고 끓여 전골을 제조하는 단계를 포함한다. 이하, 본 발명에 따른 육개장 순두부 전골의 제조방법을 제조단계별로 나누어 설명한다.
The method for manufacturing a pounded tofu hot pot according to the present invention comprises the steps of: And adding the soybean curd, chicken broth concentrate, and herbal powder to the above-mentioned kneader base and boiling to prepare a hot pot. Hereinafter, the method for manufacturing the pear-shaped sweet pot according to the present invention will be described by dividing its manufacturing steps.
육개장 베이스를 제조하는 단계Steps for manufacturing a hexagonal base
본 발명에 따른 육개장 순두부 전골의 제조방법에서 육개장 베이스를 제조하는 단계는 쇠고기 육수에 토란 줄기, 숙주, 고사리, 삶은 쇠고기, 파 및 육개장용 다데기를 첨가하고 끓이는 것으로 구성된다.According to the present invention, the step of preparing the pottery base comprises the steps of adding a rootstock, a host, a bracken, a boiled beef, a wave, and a pottery to a beef broth.
상기 쇠고기 육수는 육개장 제조시 통상적으로 사용되는 것이라면 그 종류가 크게 제한되지 않으며, 바람직한 일 예로 물에 쇠고기와 무, 대파, 마늘 및 생강으로 이루어진 군에서 선택되는 1종 이상의 보조 재료를 첨가하고 끓인 후 쇠고기를 건져내고 위에 뜨는 기름을 제거하여 제조한 것이다. 이때, 쇠고기 육수를 제조하기 위해 사용되는 쇠고기의 부위는 크게 제한되지 않으며, 예를 들어 양지머리, 사태에서 선택되는 것이 바람직하다. 또한, 쇠고기 육수를 제조할 때 쇠고기 외에 소의 양(깃머리), 소의 곱창, 소의 잡뼈를 더 포함할 수 있다. 쇠고기 육수의 제조과정에서 쇠고기의 첨가량은 물 100 중량부 대비 15~45 중량부인 것이 바람직하고 20~40 중량부인 것이 더 바람직하다. 또한, 쇠고기 육수의 제조과정에서 보조 재료는 쇠고기의 누린 내를 제거하기 위해 사용되는 것으로서, 무, 대파, 마늘 및 생강으로 이루어진 군에서 선택되는 1종 이상으로 구성될 수 있으며, 이중 무인 것이 바람직하다. 보조 재료로 무를 사용하는 경우 무의 첨가량은 물 100 중량부 대비 5~20 중량부인 것이 바람직하고, 7~15 중량부인 것이 더 바람직하다.The beef broth is not particularly limited as long as it is ordinarily used in the production of six kinds of beef soup. As a preferable example, one or more auxiliary materials selected from the group consisting of beef, radish, green onion, garlic and ginger are added to water, It is made by removing beef and removing oil from the top. At this time, the portion of the beef used for producing the beef broth is not limited to a great extent, and is preferably selected, for example, from briskness. In addition, beef grains may be produced in addition to beef, beef cattle (head), beef giblets, and bovine bone. The amount of beef added is preferably 15 to 45 parts by weight, more preferably 20 to 40 parts by weight, relative to 100 parts by weight of water in the course of producing beef broth. In addition, in the process of manufacturing beef broth, the auxiliary material is used for removing the inside of the beef, and may be composed of one or more kinds selected from the group consisting of radish, green onion, garlic and ginger, . In the case of using radish as an auxiliary material, the amount of radish added is preferably 5 to 20 parts by weight, more preferably 7 to 15 parts by weight, based on 100 parts by weight of water.
또한, 상기 육개장 베이스를 제조하는 단계에서 토란 줄기, 숙주, 고사리 및 파의 첨가량은 각각 독립적으로 쇠고기 육수 100 중량부 대비 2~10 중량부인 것이 바람직하고 2~8 중량부인 것이 더 바람직하며, 4~8 중량부인 것이 가장 바람직하다. 또한, 상기 파는 대파, 실파 등에서 선택될 수 있다.In addition, in the step of preparing the marigold base, the addition amount of the taro stem, the host, the bracken, and the wavenge is preferably 2 to 10 parts by weight, more preferably 2 to 8 parts by weight, relative to 100 parts by weight of the beef broth, Most preferably 8 parts by weight. In addition, the wave can be selected from large waves, real waves, and the like.
또한, 상기 육개장 베이스를 제조하는 단계에서 삶은 쇠고기의 첨가량은 쇠고기 육수 100 중량부 대비 5~50 중량부인 것이 바람직하고, 10~40 중량부인 것이 더 바람직하며, 15~30 중량부인 것이 가장 바람직하다. 상기 삶은 쇠고기로는 쇠고기 육수를 제조하는 과정에서 삶은 후 건져낸 쇠고기를 결대로 굵게 찢거나 결 반대로 납작하게 썬 것을 사용할 수 있다.In addition, the amount of the boiled beef is preferably 5 to 50 parts by weight, more preferably 10 to 40 parts by weight, and most preferably 15 to 30 parts by weight based on 100 parts by weight of the beef broth. As the above-mentioned boiled beef, in the course of manufacturing beef broth, boiled beef can be severely torn as a result of brewing, or flattened to a flat shape.
또한, 상기 육개장 베이스를 제조하는 단계에서 육개장용 다데기는 육개장 제조시 통상적으로 사용하는 국거리 양념이라면 그 종류가 크게 제한되지 않으며, 바람직한 일 예로 고추 기름, 고추 가루, 식용유, 다진 파, 다진 마늘, 간장, 다진 생강, 소금 및 후추 가루를 포함하는 혼합물의 형태이며, 더 바람직하게는 고추 기름 100 중량부 당 고추 가루 60~140 중량부, 식용유 30~70 중량부, 다진 파 80~150 중량부, 다진 마늘 20~80 중량부, 간장 40~90 중량부, 다진 생강 20~80 중량부, 소금 5~10 중량부 및 후추 가루 1~5 중량부를 포함하는 혼합물의 형태이다. 또한, 상기 식용유는 참기름, 면실유(cotton seed oil)에서 선택되는 것이 바람직하다. 또한, 상기 간장은 국 간장 또는 청장(淸醬)에서 선택되는 것이 바람직하다. 상기 육개장 베이스의 기본 간은 육개장용 다데기를 사용하여 맞추며, 간의 세기에 따라 육개장용 다데기의 첨가량은 다양한 범위에서 선택될 수 있다. 통상적으로 육개장용 다데기의 첨가량은 쇠고기 육수 100 중량부 대비 1.5~7.5 중량부인 것이 바람직하고, 2~6 중량부인 것이 더 바람직하다.
In addition, in the step of preparing the above-mentioned maturing base, the matting mat is not limited in its kind as long as it is conventionally used in the manufacture of a matte field, and preferred examples thereof include chilli oil, red pepper powder, edible oil, More preferably 60 to 140 parts by weight of red pepper powder, 30 to 70 parts by weight of cooking oil, 80 to 150 parts by weight of chopped squash, 100 to 150 parts by weight of chopped green pepper, 20 to 80 parts by weight of garlic, 40 to 90 parts by weight of soy sauce, 20 to 80 parts by weight of chopped ginger, 5 to 10 parts by weight of salt and 1 to 5 parts by weight of pepper powder. In addition, the edible oil is preferably selected from sesame oil and cotton seed oil. In addition, the liver is preferably selected from the group consisting of a liver or a liver. The base of the hexagonal base is adjusted by using a hexagonal hood, and the amount of hexagonal hood can be selected in various ranges according to the strength of the hood. Generally, the amount of the seedling seeds is preferably 1.5 to 7.5 parts by weight, more preferably 2 to 6 parts by weight, based on 100 parts by weight of the beef broth.
전골을 제조하는 단계Steps to manufacture hotpot
본 발명에 따른 육개장 순두부 전골의 제조방법에서 전골을 제조하는 단계는 육개장 베이스에 순두부, 닭 육수 농축액 및 허브 분말을 첨가하고 끓이는 것으로 구성된다.According to the present invention, the step of preparing the hot pot in the method of manufacturing the sweet pot sweet pot consists of adding a sweet potato, a chicken concentrate and a herbal powder to the pot of the pot.
이때, 순두부의 첨가량은 육개장 베이스 100 중량부 대비 20~50 중량부인 것이 바람직하고, 25~45 중량부인 것이 더 바람직하고, 25~40 중량부인 것이 가장 바람직하다. 순두부의 첨가량이 육개장 베이스 100 중량부 대비 20 중량부 미만인 경우 순두부 첨가의 효과가 미비하고, 순부두 첨가량이 육개장 베이스 100 중량부 대비 50 중량부를 초과하는 경우 순두부의 맛이 너무 강하여 육개장 베이스와의 조화가 떨어질 염려가 있다.In this case, the amount of the soybean curd added is preferably 20 to 50 parts by weight, more preferably 25 to 45 parts by weight, and most preferably 25 to 40 parts by weight, based on 100 parts by weight of the white rice flour base. When the added amount of the soybean curd is less than 20 parts by weight based on 100 parts by weight of the soybean flour base, the effect of the soybean curd addition is insufficient. When the added amount of the net wharf is more than 50 parts by weight based on 100 parts by weight of the white soybean base, the flavor of the soybean curd is too strong, May fall.
또한, 상기 닭 육수 농축액의 첨가량은 육개장 베이스 100 중량부 대비 5~25 중량부인 것이 바람직하고, 10~25 중량부인 것이 더 바람직하고, 10~20 중량부인 것이 가장 바람직하다. 닭 육수 농축액의 첨가량이 육개장 베이스 100 중량부 대비 5 중량부 미만인 경우 닭 육수 농축액의 첨가 효과가 미비하여 육개장 순두부 전골의 맛이 텁텁할 염려가 있고, 닭 육수 농축액의 첨가량이 육개장 베이스 100 중량부 대비 25 중량부를 초과하는 경우 육개장 고유의 맛이 희석될 염려가 있다. 본 발명에서 닭 육수 농축액은 닭고기 또는 닭뼈의 추출물을 고형분의 농도가 소정 범위 이상이 되도록 농축한 것이다. 이때, 추출 방법으로는 열수 추출 또는 효소 추출 등 공지된 방법을 사용할 수 있고, 이중 닭 고유의 풍미를 유지하기 위해 열수 추출 방법을 사용하는 것이 바람직하다. 예를 들어, 닭 육수 농축액은 닭고기 또는 닭뼈의 열수 추출물을 고형분 농도가 굴절 당도계의 측정값으로 35~55 브릭스(Brix)가 되도록 농축한 것이 바람직하고, 40~50 브릭스(Brix)가 되도록 농축한 것이 더 바람직하다. 또한, 열수 추출 방법은 상압 또는 가압 조건에서 행해질 수 있고, 효소 추출은 단백질 분해효소를 이용하여 행해질 수 있다[조현희(2002) : 닭의 비상용가식부 추출물로부터 천연조미료 개발에 관한 연구, 공주대학교, 석사학위논문; 김상수(2007) : 추출방법에 따른 닭뼈 추출물의 제조에 관한 연구, 한경대학교, 석사학위논문; 김종석(2008) : 소금 첨가량에 따른 고압가열 추출기로 추출된 닭 육수의 품질 특성, 경기대학교, 석사학위논문]. 본 발명에 따른 육개장 순두부 전골에서 닭 육수 농축액은 육개장 순두부 전골의 텁텁함을 없애주고 시원한 맛을 부여하며 다른 성분들과 조화를 이루어 향미, 구감 등과 전체적인 기호도를 개선하는 역할을 한다.The amount of the chicken broth concentrate to be added is preferably 5 to 25 parts by weight, more preferably 10 to 25 parts by weight, and most preferably 10 to 20 parts by weight, based on 100 parts by weight of the hexagonal base. When the added amount of the chicken broth concentrate is less than 5 parts by weight based on 100 parts by weight of the broth base, there is a fear that the addition effect of the chicken broth concentrate is insufficient, If it exceeds 25 parts by weight, there is a possibility that the flavor inherent in the noodle field is diluted. In the present invention, the chicken broth concentrate is obtained by concentrating the extract of chicken or chicken bone so that the concentration of the solid content is in a predetermined range or more. At this time, known methods such as hot water extraction or enzyme extraction can be used as an extraction method, and it is preferable to use a hot water extraction method to maintain the inherent flavor of the chicken. For example, chicken broth concentrate is preferably obtained by concentrating the hot water extract of chicken or chicken bone to a solid concentration of 35 to 55 Brix as a measured value of the refractory sugar content, and concentrating it to 40 to 50 Brrix Is more preferable. In addition, the hot water extraction method can be performed under atmospheric or pressurized conditions, and the enzyme extraction can be performed using proteolytic enzymes [Cho, Hyun-hee (2002) Thesis; Kim, Sang Soo (2007): A Study on the Preparation of Chicken Bone Extracts by Extraction Method, Hankyong National University, Master Thesis; Kim, Jong - Suk (2008): Quality Characteristics of Chicken Broth Extracted with High Pressure Extractor according to Salt Content,. According to the present invention, the chicken broth concentrate in the whitewood soup according to the present invention removes the toughness of the whitewood soup pot, imparts a cool taste, and harmonizes with other ingredients to improve flavor, mouthfeel and the like.
또한, 상기 허브 분말의 첨가량은 육개장 베이스 100 중량부 대비 0.1~2 중량부인 것이 바람직하고, 0.5~2 중량부인 것이 더 바람직하고, 0.5~1.5 중량부인 것이 가장 바람직하다. 허브 분말의 첨가량이 육개장 베이스 100 중량부 대비 0.1 중량부 미만인 경우 허브 분말의 첨가 효과가 미비하여 육개장 순두부 전골에서 순두부의 비릿한 맛이 나고 청량감이 떨어질 염려가 있으며, 허브 분말의 첨가량이 육개장 베이스 100 중량부 대비 2 중량부를 초과하는 경우 허브의 향미가 너무 강하여서 육개장 고유의 맛이 희석될 염려가 있다. 본 발명에서 허브 분말을 구성하는 허브는 식품에서 향신료로 사용될 수 있는 것이라면 그 종류가 크게 제한되지 않으며, 예를 들어 바질, 마조람, 펜넬(Fennel), 케트 닙, 슈퍼 민트, 헬리오트러프, 레몬 그라스(Lemon grass), 세이지(Sage), 제노바실, 스테비아, 파인애플 세이지(Pineapple Sage), 디지털리스, 화이트 야로, 히솝, 슈퍼 탄지, 체리 세이지, 다이어스 케모마일, 클라리 세이지(Clary Sage), 웜 우드, 레몬 버베나, 우로바노 라벤더, 피나타 라벤더, 차이브스(Chives), 예루살렘 세이지 (yerusalem sage), 월계수 잎, 멕시칸 세이지(Mexican sage), 빅토리오 라벤더, 안테로라벤더, 마리노라벤더, 바이올렛(Violet), 캐트민트(Catmint), 슈퍼잉글리쉬 라벤더(Lavender), 그린타임, 싼토리나 플래쉬, 엘로우 야로, 오레가노, 블래더 캄피온, 소프워트(Soapwort), 베르가모트(Bergamot), 와일드 스트로베리, 소프워트(Soapwort), 마르타 로즈마리, 람스이어(Lamb'sear), 페파민트(Pepper mint), 보리지, 퍼플세이지(pupple Sage), 로케트, 퍼실컴먼, 나스터티움(Nasturtium), 컴먼 로즈마리, 피버퓨(Feverfew), 허브로즈(Herb Rasa), 슈퍼 페리윙클(빙카), 하우스릭, 페니로얄(Mentha pulegium), 트리칼라 세이지(Salvia officinalis var tricolor), 케모마일(Chamomile), 코리아 타임, 클로브 핑크, 루바브, 코튼 라벤더(Cotton Lavender), 레몬 밤, 로즈 제라늄(Geranium), 골든타임, 세인트 존즈 워트(St. Jogn's Wort) 및 러시안 타라곤으로 이루어진 군으로부터 1종 이상 선택될 수 있다. 본 발명에서 허브 분말은 육개장 베이스, 순두부, 닭 육수 농축액과의 조화성을 고려할 때 로즈마리(Rosemary) 분말, 바질(Basil) 분말, 월계수 잎(Bay leaf) 분말, 오레가노(Oregano) 분말 및 타임(thyme) 분말을 모두 포함하는 것이 바람직하고, 이때, 로즈마리(Rosemary) 분말 : 바질(Basil) 분말 : 월계수 잎(Bay leaf) 분말 : 오레가노(Oregano) 분말 : 타임(thyme) 분말의 중량비는 1:(0.5~2):(0.5~2):(0.5~2):(0.5~2)인 것이 바람직하다.
The amount of the hub powder added is preferably 0.1 to 2 parts by weight, more preferably 0.5 to 2 parts by weight, and most preferably 0.5 to 1.5 parts by weight based on 100 parts by weight of the hexagonal base. When the amount of the herb powder added is less than 0.1 part by weight based on 100 parts by weight of the hexagonal base, the additive effect of the herbal powder is insufficient, If the amount is more than 2 parts by weight, the flavor of the herb is too strong, and the flavor inherent in the noodles may be diluted. The herb constituting the herb powder according to the present invention is not limited in its kind as long as it can be used as a spice in food. Examples of herbs include basil, marjoram, Fennel, ketnip, supermint, heliotrope, Lemon grass, Sage, Genoese room, Stevia, Pineapple Sage, Digital Leath, White Yarrow, Hysop, Super Tanji, Cherry Sage, Dyes Keemmail, Clary Sage, Lemon Verbena, Urovano Lavender, Pinota Lavender, Chives, Yerusalem Sage, Laurel Leaf, Mexican Sage, Victorio Lavender, Anther Lavender, Marino Lavender, Violet, Catmint, Super English Lavender, Green Time, San Torino Flash, Yellow Yaro, Oregano, Bladder Campion, Soapwort, Bergamot, Wild Lamb'sear, Pepper mint, Borage, Pupple Sage, Rocket, Persilcoman, Nasturtium, Common Rosemary, Liliaceae, Liliaceae, Feverfew, Herb Rasa, Super Ferry Winkle, House Rick, Mentha pulegium, Salvia officinalis var tricolor, Chamomile, Korea Time, Clove, At least one selected from the group consisting of pink, lavabo, Cotton Lavender, lemon balm, Geranium, Golden Time, St. Jogn's Wort and Russian Tarragon. In the present invention, the herb powder is preferably selected from the group consisting of Rosemary powder, Basil powder, Bay leaf powder, Oregano powder, and thyme powder in consideration of harmony with the hexagonal base, The weight ratio of the powder of Rosemary powder: Basil powder: Bay leaf powder: Oregano powder: thyme powder is 1: (0.5 - 2): (0.5 to 2): (0.5 to 2): (0.5 to 2).
이하, 본 발명을 실시예를 통하여 보다 구체적으로 설명하고자 한다. 다만, 하기 실시예들은 본 발명의 기술적 특징을 명확하게 예시하기 위한 것일 뿐 본 발명의 보호범위를 한정하는 것은 아니다.
Hereinafter, the present invention will be described more specifically by way of examples. However, the following examples are intended to clearly illustrate the technical features of the present invention, and do not limit the scope of protection of the present invention.
1. 닭 육수 농축액의 제조1. Preparation of chicken broth concentrate
물 300 중량부에 약 80 메쉬(mesh) 이하의 크기로 분쇄한 닭뼈 100 중량부를 첨가하고 혼합한 후, 이를 오토클레이브(Autoclave)에 넣고 약 121℃에서 약 120분 동안 추출하였다. 이후, 추출물을 여과포로 여과하고 진공 농축기로 농축하여 닭 육수 농축액을 제조하였다. 닭 육수 농축액의 고형분 농도를 굴절 당도계(refractometer)로 측정한 결과, 약 45 브릭스(Brix) 이었다.
100 parts by weight of chicken bone ground to a size of about 80 mesh or less was added to 300 parts by weight of water and mixed. The mixture was put into an autoclave and extracted at about 121 캜 for about 120 minutes. Then, the extract was filtered with filter paper and concentrated with a vacuum concentrator to prepare chicken broth concentrate. The solid concentration of the chicken broth concentrate was measured with a refractometer and found to be about 45 Brix.
2. 육개장 순두부 전골의 제조2. Manufacture of noodle soup
제조예 1.Production Example 1
끓는 물 5ℓ에 핏물을 뺀 양지머리 1.2㎏, 무 400g 및 마늘 25g을 넣고 약 1시간 동안 삶았다. 이후, 삶은 양지머리와 무를 건져내고 국물 위의 뜨거운 기름을 제거한 후 면포에 걸러 쇠고기 육수를 제조하였다. 또한, 삶은 양지머리를 결대로 찢어 준비였다. 또한, 토란 줄기 및 고사리는 삶아서 부드럽게 불린 후 약 7㎝의 크기로 잘라 준비하였고, 숙주는 끓는 물에 데쳐서 준비하였고, 대파는 약 8㎝의 크기로 토막내고 길이대로 굵게 채 썬 후 끓는 물에 살짝 데쳐서 준비하였다. 또한, 고추 기름 100 중량부, 고추 가루 80 중량부, 면실유 30 중량부, 다진 파 100 중량부, 다진 마늘 50 중량부, 국 간장 60 중량부, 다진 생강 60 중량부, 깨소금 8 중량부 및 후추 가루 2 중량부를 혼합하여 육개장용 다데기를 제조하였다.After adding 1.2 ㎏ of bite-dried bite to the 5 ℓ of boiling water, 400 g of radish and 25 g of garlic were added and boiled for about 1 hour. After that, the boiled brisket and radish were removed, hot oil on the soup was removed, and then the beef broth was prepared by filtering it with cottonseed oil. Also, the boil was ready to tear the brisket. In addition, the taro stem and bracken were boiled and softly called, and prepared to be cut to a size of about 7 cm. The host was prepared by boiling water, and the green onion was cut into a size of about 8 cm, bolded to a length, I prepared it. 100 parts by weight of red pepper oil, 80 parts by weight of red pepper powder, 30 parts by weight of cottonseed oil, 100 parts by weight of chopped green onion, 50 parts by weight of minced garlic, 60 parts by weight of soup soy sauce, 60 parts by weight of grated ginger, 2 parts by weight were mixed to prepare a mat for a six-ply.
이후, 쇠고기 육수 4ℓ를 냄비에 붓고 끓인 후, 여기에 준비한 토란 줄기 150g, 고사리 150g, 숙주 150g 및 삶은 양지머리 1㎏을 넣고 끓이면서 다데기 약 250g을 넣고 간을 하고 다시 끓여 육개장 베이스를 제조하였다.After that, 4 liters of beef broth was poured into a pan and boiled. Then, 150 g of the prepared turban stem, 150 g of fern, 150 g of host, and 1 kg of boiled brisket were added, and about 250 g of the bran was boiled and boiled.
이후, 끓고 있는 육개장 베이스 100 중량부를 기준으로 순두부 50 중량부, 닭 육수 농축액 25 중량부 및 허브 분말[로즈마리(Rosemary) 분말, 바질(Basil) 분말, 월계수 잎(Bay leaf) 분말, 오레가노(Oregano) 분말 및 타임(thyme) 분말을 각각 동량으로 혼합한 것임] 2 중량부를 첨가하고 끓여 육개장 순두부 전골을 제조하였다.
Thereafter, 50 parts by weight of the soybean curd base, 25 parts by weight of the chicken broth concentrate, and 100 parts by weight of herbal powder (Rosemary powder, Basil powder, Bay leaf powder, Oregano powder, Powder and thyme powder were mixed in an equal amount, respectively) were added, and the mixture was boiled to prepare a whiskered tofu pot.
제조예 2.Production Example 2
제조예 1과 동일한 방법으로 육개장 베이스를 제조하였다.A whitening base was prepared in the same manner as in Production Example 1.
이후, 끓고 있는 육개장 베이스 100 중량부를 기준으로 순두부 20 중량부, 닭 육수 농축액 5 중량부 및 허브 분말[로즈마리(Rosemary) 분말, 바질(Basil) 분말, 월계수 잎(Bay leaf) 분말, 오레가노(Oregano) 분말 및 타임(thyme) 분말을 각각 동량으로 혼합한 것임] 0.1 중량부를 첨가하고 끓여 육개장 순두부 전골을 제조하였다.
Thereafter, 20 parts by weight of the soybean curd base, 5 parts by weight of the chicken broth concentrate and 1 part by weight of herbal powder (Rosemary powder, Basil powder, Bay leaf powder, Oregano powder, Powder and thyme powder were mixed in the same amount, 0.1 part by weight was added, and the mixture was boiled to prepare a whiskered tofu pot.
제조예 3.Production Example 3
제조예 1과 동일한 방법으로 육개장 베이스를 제조하였다.A whitening base was prepared in the same manner as in Production Example 1.
이후, 끓고 있는 육개장 베이스 100 중량부를 기준으로 순두부 30 중량부, 닭 육수 농축액 15 중량부 및 허브 분말[로즈마리(Rosemary) 분말, 바질(Basil) 분말, 월계수 잎(Bay leaf) 분말, 오레가노(Oregano) 분말 및 타임(thyme) 분말을 각각 동량으로 혼합한 것임] 0.8 중량부를 첨가하고 끓여 육개장 순두부 전골을 제조하였다.
Then, 30 parts by weight of the soybean curd base, 15 parts by weight of the chicken broth concentrate and 10 parts by weight of herbal powder (Rosemary powder, Basil powder, Bay leaf powder, Oregano powder, Powder and thyme powder were mixed in the same amount, respectively) were added and boiled to prepare a six-pound potato soup.
비교제조예 1.Comparative Production Example 1
제조예 1과 동일한 방법으로 육개장 베이스를 제조하였다.A whitening base was prepared in the same manner as in Production Example 1.
이후, 끓고 있는 육개장 베이스 100 중량부를 기준으로 순두부 30 중량부를 첨가하고 끓여 육개장 순두부 전골을 제조하였다.
Subsequently, 30 parts by weight of the soybean curd was added based on 100 parts by weight of the boiled kotatsu base, and the mixture was boiled to prepare a whiskered tofu pot.
비교제조예 2.Comparative Preparation Example 2
제조예 1과 동일한 방법으로 육개장 베이스를 제조하였다.A whitening base was prepared in the same manner as in Production Example 1.
이후, 끓고 있는 육개장 베이스 100 중량부를 기준으로 순두부 30 중량부 및 닭 육수 농축액 15 중량부를 첨가하고 끓여 육개장 순두부 전골을 제조하였다.
Then, 30 parts by weight of the soybean curd and 15 parts by weight of the chicken broth concentrate were added to 100 parts by weight of the boiled kelp seeds base, and the mixture was boiled to prepare a whiskered tofu pot.
비교제조예 3.Comparative Preparation Example 3
제조예 1과 동일한 방법으로 육개장 베이스를 제조하였다.A whitening base was prepared in the same manner as in Production Example 1.
이후, 끓고 있는 육개장 베이스 100 중량부를 기준으로 순두부 30 중량부 및 허브 분말[로즈마리(Rosemary) 분말, 바질(Basil) 분말, 월계수 잎(Bay leaf) 분말, 오레가노(Oregano) 분말 및 타임(thyme) 분말을 각각 동량으로 혼합한 것임] 0.8 중량부를 첨가하고 끓여 육개장 순두부 전골을 제조하였다.
Then, 30 parts by weight of a soybean curd base and 30 parts by weight of a herbal powder (Rosemary powder, Basil powder, Bay leaf powder, Oregano powder and thyme powder) based on 100 parts by weight of boiling- Were mixed in the same amount and 0.8 parts by weight of the mixture was added and boiled to prepare a whiskered tofu hot pot.
3. 육개장 순두부 전골의 관능 평가3. Sensory evaluation of the soup of Tobu
전문적인 관능 검사 패널 20명을 대상으로 제조예 1 내지 3 및 비교제조예 1 내지 3에서 제조한 육개장 순두부 전골을 시식하게 하고 관능 평가를 수행하였다. 평가 항목은 맛(taste), 향미(flavor), 구감(mouth feel) 및 전체 기호도(overall acceptability)이었고, 9점 척도법(최저 점수 1점에서 최고 점수 9점)을 사용하였다. 하기 표 1에 육개장 순두부 전골의 관능 평가 결과를 나타내었다.A total of 20 sensory test panels were tested and the sensory evaluation was carried out on the potatoes prepared in Preparation Examples 1 to 3 and Comparative Preparation Examples 1 to 3. The evaluation items were taste, flavor, mouth feel and overall acceptability, and 9 point scale method (lowest score 1 point to highest score 9 points) was used. The following table 1 shows the sensory evaluation results of the whitewood porridge.
상기 표 1에서 보이는 바와 같이 제조예 1 내지 3에서 제조한 육개장 순두부 전골의 관능적 특성이 가장 우수한 것으로 나타났다. 관능 검사 패널에게 비교제조예 1 내지 비교제조예 3에서 제조한 육개장 순두부 전골이 관능 평가 점수가 상대적으로 낮은 이유를 설문 조사한 결과, 비교제조예 1에서 제조한 육개장 순두부 전골의 경우 국물 맛이 텁텁하고 순두부의 비린 맛이 남아 있다는 지적이 있었고, 비교제조예 2에서 제조한 육개장 순두부 전골의 경우 국물 맛의 텁텁함은 어느 정도 사라졌으나 순두부의 비린 맛이 남아 있고 청량감이 떨어진다는 지적이 있었고, 비교제조예 3에서 제조한 육개장 순두부 전골의 경우 순두부의 비린 맛은 사라졌으나 국물 맛이 텁텁하고 육개장 고유의 맛이 일정 부분 희석되는 문제를 지적하였다.
As shown in Table 1 above, the sensory characteristics of the whitewood soup prepared in Preparation Examples 1 to 3 were the most excellent. As a result of a questionnaire survey on the sensory test panel for the relatively low sensory evaluation scores of the six kinds of potato soup prepared in Comparative Production Examples 1 to 3, it was found that in the case of the potato soup prepared in Comparative Preparation Example 1, There was an indication that the fermented flavor of the soybean paste remained. In the case of the six-pack fermented soybean paste prepared in Comparative Preparation Example 2, there was some indication that the toughness of the soup flavor disappeared to some extent, but the fermented flavor of the soybean paste remained and the refreshing sensation deteriorated. 3, the flavor of soybean paste was disappeared, but the flavor of broth was sober and the flavor of yukjangjang was partially diluted.
이상에서와 같이 본 발명을 상기의 실시예를 통해 설명하였지만 본 발명이 반드시 여기에만 한정되는 것은 아니며 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다. 따라서, 본 발명의 보호범위는 본 발명에 첨부된 특허청구의 범위에 속하는 모든 실시 형태를 포함하는 것으로 해석되어야 한다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Therefore, the scope of the present invention should be construed as including all embodiments falling within the scope of the appended claims.
Claims (10)
상기 육개장 베이스 100 중량부 대비 순두부 20~50 중량부, 닭 육수 농축액 5~25 중량부 및 허브 분말 0.1~2 중량부을 첨가하고 끓여 전골을 제조하는 단계를 포함하고,
상기 육개장용 다데기는 고추 기름 100 중량부 당 고추 가루 60~140 중량부, 식용유 30~70 중량부, 다진 파 80~150 중량부, 다진 마늘 20~80 중량부, 간장 40~90 중량부, 다진 생강 20~80 중량부, 소금 5~10 중량부 및 후추 가루 1~5 중량부를 포함하는 혼합물이고,
상기 닭 육수 농축액은 닭고기 또는 닭뼈의 열수 추출물을 고형분 농도가 굴절 당도계의 측정값으로 35~55 브릭스(Brix)가 되도록 농축한 것이고
상기 허브 분말은 로즈마리(Rosemary) 분말, 바질(Basil) 분말, 월계수 잎(Bay leaf) 분말, 오레가노(Oregano) 분말 및 타임(thyme) 분말을 1:(0.5~2):(0.5~2):(0.5~2):(0.5~2)의 중량비로 포함하는 것을 특징으로 하는 육개장 순두부 전골의 제조방법.
2 to 10 parts by weight of taro stalk, 2 to 10 parts by weight of host, 2 to 10 parts by weight of bracken, 5 to 50 parts by weight of boiled beef, 2 to 10 parts by weight of corn, 1.5 to 7.5 parts by weight of cornstarch, 100 parts by weight of beef broth, Adding a part and boiling to prepare a mat base; And
Adding 20 to 50 parts by weight of soybean curd, 5 to 25 parts by weight of chicken concentrate, and 0.1 to 2 parts by weight of herbal powder to 100 parts by weight of the above-mentioned whiskey base,
The above-described matsutake mats have 60 to 140 parts by weight of red pepper powder, 30 to 70 parts by weight of cooking oil, 80 to 150 parts by weight of chopped garlic, 20 to 80 parts by weight of chopped garlic, 40 to 90 parts by weight of soy sauce, 20 to 80 parts by weight of ginger, 5 to 10 parts by weight of salt and 1 to 5 parts by weight of pepper powder,
The chicken broth concentrate is obtained by concentrating the hot water extract of chicken or chicken bone to have a solid content concentration of 35 to 55 Brix as measured by a reflex balance meter
The herb powder is prepared by mixing 1: (0.5-2) :( 0.5-2): Rosemary powder, Basil powder, Bay leaf powder, Oregano powder and thyme powder, (0.5 to 2): (0.5 to 2) by weight.
[Claim 2] The beef broth according to claim 1, wherein the beef broth is prepared by adding at least one auxiliary material selected from the group consisting of beef, radish, green onion, garlic and ginger to water, extracting the beef after boiling, Which is prepared by the method described in the above.
[3] The method according to claim 2, wherein the amount of the beef is 15 to 45 parts by weight based on 100 parts by weight of water.
[3] The method according to claim 2, wherein the auxiliary material is non-phosphorous, and the amount of radish is 5 to 20 parts by weight relative to 100 parts by weight of water.
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| KR101723558B1 (en) * | 2016-12-02 | 2017-04-05 | 김인배 | Method of manufacturing instant hangover soup cube |
| KR20180054153A (en) * | 2016-11-15 | 2018-05-24 | 문동일 | Manufacture method for hot spicy meat stew with bracken and hot spicy meat stew with bracken manufactured by the same |
| KR101872009B1 (en) | 2017-06-21 | 2018-06-27 | 김시원 | Mmanufacturing method of the same that and manufacturing method of yukgaejang using the cooked beef |
| KR102193959B1 (en) | 2019-06-13 | 2020-12-22 | 안찬영 | Manufacturing method for duck jeongol having octopus and duck jeongol having octopus manufactured by the same |
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| KR101226703B1 (en) | 2012-06-21 | 2013-01-25 | 태경농산주식회사 | Manufacturing method of chicken bone extract |
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| KR20100060966A (en) * | 2008-11-28 | 2010-06-07 | 정영기 | Gravy and manufacturing method thereof |
| KR101226703B1 (en) | 2012-06-21 | 2013-01-25 | 태경농산주식회사 | Manufacturing method of chicken bone extract |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20180054153A (en) * | 2016-11-15 | 2018-05-24 | 문동일 | Manufacture method for hot spicy meat stew with bracken and hot spicy meat stew with bracken manufactured by the same |
| KR101906266B1 (en) * | 2016-11-15 | 2018-12-05 | 문동일 | Manufacture method for hot spicy meat stew with bracken and hot spicy meat stew with bracken manufactured by the same |
| KR101723558B1 (en) * | 2016-12-02 | 2017-04-05 | 김인배 | Method of manufacturing instant hangover soup cube |
| KR101872009B1 (en) | 2017-06-21 | 2018-06-27 | 김시원 | Mmanufacturing method of the same that and manufacturing method of yukgaejang using the cooked beef |
| KR102193959B1 (en) | 2019-06-13 | 2020-12-22 | 안찬영 | Manufacturing method for duck jeongol having octopus and duck jeongol having octopus manufactured by the same |
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