KR101561869B1 - Manufacturing method of galbitang - Google Patents

Abstract

The present invention relates to a method for preparing short rib soup (Galbitang), which is a traditional Korean soup prepared with ribs, while reducing the odor and softening the meat on the ribs. According to the present invention, the method includes: a first step of removing blood from various bones, brisket bone, shin fore shanks, and chuck rolls used as first ingredients; a second step of mixing the first ingredients having the blood removed with water and a wild herb extract and lightly boiling the mixture; a third step of washing the first ingredients lightly boiled in the previous step and removing oil thereof; a fourth step of mixing and heating water, a meat softening additive, and additional ingredients with the first ingredients having the oil removed; a fifth step of filtering the heated first ingredients to prepare first solids and a first broth; a sixth step of removing blood from the ribs used as second ingredients; a seventh step of mixing the second ingredients having the blood removed with the wild herb extract and lightly boiling the mixture; an eighth step of washing the second ingredients lightly boiled in the previous step and removing oil thereof; a ninth step of adding water, a meat softening agent, additional ingredients to the second ingredients having the oil removed and heating the mixture; a tenth step of filtering the second ingredients heated in the previous step to prepare second solids and a second broth; an eleventh step of mixing the first and second broth to prepare the broth for Galbitang; and a twelfth step of mixing the first and second solids with the Galbitang broth and adding spices thereof.

Description

{Manufacturing method of galbitang}

TECHNICAL FIELD The present invention relates to a method of manufacturing ribs, and more particularly, to a method of manufacturing ribs by reducing odor in ribs and softening the meat quality of ribs.

Generally speaking, ribs are dishes made of spines or spines with fewer fat except spine and protein (muscle), and because of its unique taste and nutrition, it is possible to use kimchi and bulgogi as well as preference Is one of the highest foods. On the other hand, the ribs have pork ribs and pork ribs, and the ribs are made with soba ribs, boiled ribs, and boiled pork ribs and ribs. And grilled pork ribs.

However, if the wrong cooking method is used to prepare ribs, ribs, or ribs using ribs, it is difficult to chew or swallow the ribs, and it is also difficult to swallow the ribs. It was not possible to remove it, and there was a problem in that the texture was not good.

Korean Patent Laid-Open No. 10-2002-0057480 Cattle, Pork Galbiang Cooking Method (Recipe)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a rib cucumber which removes the inherent nutritional value of a rib cucumber by using an herb extract, There is a purpose.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems to be solved by the present invention, which are not mentioned here, can be clarified to those skilled in the art from the following description It can be understood.

A method of manufacturing a rib cage according to the present invention includes a first step of removing bovine bone, cucumber, stubble, and bodily fluids of a cow with a first material; A second step of mixing the first material from which the blood is removed with water and an acid herb extract; A third step of washing the defatted first material and removing oil; A fourth step of mixing and heating the first material from which the oil has been removed with water, a meat softening additive, and a sub ingredient; A fifth step of filtering the heated first material to produce a first solid content and a first broth; A sixth step of removing the bodily waste from the second material; A seventh step of mixing the second material from which the blood is removed with an acid herb extract, An eighth step of washing the poached second material and removing oil; A ninth step of mixing and heating the second material from which the oil has been removed with water, a meat softening additive, and a sub ingredient; A step 10 of filtering the heated second material to produce a second solid portion and a second seawater; Mixing the first broth and the second broth to produce broth for broth; And a twelfth step of adding the seasoning after mixing the first solid content and the second solid content into the rabbit juice.

According to the solution of the above-mentioned problems, the method of manufacturing the ribs according to the present invention has the effect of softening the meat quality of the ribs used as a solid component in the production of ribs and removing the nourishment occurring in the ribs, thereby increasing the consumer's preference for ribs.

Fig. 1 is a flowchart showing the flow of a method of manufacturing ribs according to the present invention.
2 is a graph showing the free amino acid contents of Example 1 and Comparative Example 1 in comparison.
3 is a graph showing the free amino acid contents of Example 1 and Comparative Example 1 in comparison.
4 is a graph showing the comparison of fatty acid compositions of Example 1 and Comparative Example 1. Fig.
5 is a graph showing the comparison of fatty acid compositions of Example 1 and Comparative Example 1. Fig.
6 is a graph showing comparison of essential fatty acid compositions of Example 1 and Comparative Example 1. Fig.
7 is a graph showing the DPPH radical scavenging activity of Example 1,
8 is a graph showing the sensory evaluation of Example 1. Fig.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, the above-described method of manufacturing the ribbing method will be described in detail with reference to the drawings.

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Fig. 1 is a flowchart showing the flow of a method of manufacturing ribs according to the present invention.

First, in the first step (S10), the bones of the bovine, the mackerel, the stubble, and the bosom of the bovine are removed as the first material. Specifically, the raw material used as the first material is immersed in the ribs, so that the raw materials are not immersed in the ribs, and the raw materials are removed by washing.

When the blood is removed, cold water is used to prevent the bones, mackerels, stings, and necks from getting tired.

The bite removal is carried out by immersing in cold water for 6 to 8 hours in the summer, and 8 to 12 hours in the winter. If the blood is removed under the above-mentioned time, the blood in the material may not be sufficiently removed, and if the blood is removed beyond the prescribed time, there is a problem that the efficiency of the operation is deteriorated due to the excessive removal of the blood, have.

Next, in the second step (S20), the first material from which the blood is removed is mixed with water, an acid herb extract, and then ground. Specifically, the first material from which the blood is removed is mixed with water and an acid herb extract for reducing odor, and then heated and boiled.

1 part by weight of ginger, 0.5 part by weight of hippopotamus, 0.5 part by weight of hinoki, and 0.5 part by weight of Saururus chinensis are mixed with cold water and boiled to 1 part by weight of Cheongmaeae.

The Chungmirae is a deciduous broad-leaved shrub belonging to the lily family, distributed in the central and southern part of Korea, China and Japan. In the Oriental medicine, the root of Chungmirae is called the soil bogyeong and used as a gastrointestinal-related disease treatment such as gastric cancer, esophageal cancer and appetite loss. It is also reported that antioxidant and antimicrobial activity and anti-inflammatory effect are excellent.

The ginger tree is poisonous, and the ginger tree is peeled off and tastes a little spicy and warm. Relieving cold symptoms, alleviating pain, eliminating eosinophilia, and improving the constitution.

The herb is widely used as a detox, insect repellent, analgesic agent, and has excellent antimicrobial activity and is used as a spice for eliminating the ingestion of food.

Hovenia japonica is widely known as a medicinal agent for relieving the stomach and relieving hangover. It has the effect of eliminating constipation, digestive function, diuretic effect, and has the effect of filling up the liquid and making liquid.

The above Saururus chinensis contains quercetrin, isoquercitrin, and flavonoids to eliminate constipation and remove the succulents accumulated in the intestines to release harmful bacteria in the intestines. It has excellent anticancer effect and can treat various cancers such as lung cancer, It is excellent for prevention and treatment.

In the process of mixing and dissolving the herbal extract for odor reduction, the nutrients in the material are removed, and the functionality of each of the herbicides is imparted to the material.

It is preferable that the first material is heated for 5 to 10 minutes when heated. If the dipping time is less than 5 minutes, it may be impossible to sufficiently remove the nutrients of the material. If the dipping time is more than 10 minutes, the flavor of the herb extract may be excessively absorbed in the material, and the taste of the meat may be deteriorated.

Next, in the third step S30, the above-mentioned first material is washed and oil is removed. Specifically, the battered first material is washed and the oil remaining in the meat is removed.

When the oil removal operation is not carried out, the ribs can be burdensome because of the greasy feeling.

Next, in the fourth step (S40), the oil-removed first material is mixed with water, a meat softening additive, and a sub ingredient to be heated. Specifically, the oil-removed first material is mixed with water, an additive for meat softening, and a vegetable ingredient made of vegetables and boiled.

The mixing ratio of the first material and water is preferably 5 parts by weight of water to 1 part by weight of the first material.

The above-mentioned additives for meat softening can be used alone or as a mixture of non-salted smoked salted smoked salted smoked salted smoked salted smoked salted shiitake mushroom,

2 parts by weight of Sambyeongcho, 2 parts by weight of Cheongmyeongrae, 2 parts by weight of licorice, 2 parts by weight of Cryptomeria japonica, 6 parts by weight of dried shiitake, 9 parts by weight of peppermint, 15 parts by weight of sardine, 24 parts by weight of triplets, and 50 parts by weight of ragweed.

The mixing ratio of the meat softening additive does not deteriorate the taste of the first material meat at the time of mixing so as to be able to impart meat softening effect and the functionality contained in the additive to the meat.

The hwanggi is warm and has a taste and is effective for improvement of hyperhidrosis, skin beauty, soy sauce protection, anti-aging, mental stability, digestive power increase, ease of urine drainage, immunity enhancement, diarrhea treatment and anorexia.

The licorice is a medicinal plant and has effects of alleviating sore throat, constipation, improving vascular disease, and removing cholesterol component.

The above-mentioned cleanser is a little bit cold and poisonous, and it is good for the reduction of visual acuity due to heat of the liver by giving heat to the liver, and is especially effective for people who have frequent eye irritation. Other hypertensive patients with high blood pressure, taking blood pressure lowering effect.

The dried shiitake mushrooms are enriched in nutrients, and the shiitake mushrooms, which produce a deeper flavor and flavor than the green mushrooms, make the taste of the food rich. Prevention of osteoporosis, prevention of hyperlipidemia.

The peppercorns contain piperidine, progesterone, essential oil, and are effective in removing the burden of meat. In addition, it has an antioxidative effect, promotes the secretion of gastric juice, and eliminates the intestinal gas.

The donggulre inhibits the aging process and has the effect of nourishment, tonic, and zigal (stopping), and acts to cause acupuncture.

The above-mentioned trichome has the effect of preventing hyperlipemia, hypertension and diabetes which may occur through blood vessels, and has an effect of cleansing the blood by protecting the health of the colon, abundant fiber which helps constipation and defecation.

The non-salted radish is rich in calcium, and it is supplemented with calcium which is scarce to women of Pyeonggi-do to prevent osteoporosis and is effective for preventing aging.

The above ingredients are mixed vegetables such as onion, onion and garlic, either alone or in combination.

The heating time is preferably 70 to 90 minutes. If the heating time is less than the above-mentioned heating time, the broth may not have a deep flavor coming from the meat. If the heating time is exceeded, the broth becomes thick and the meat is boiled excessively.

Next, in the fifth step (S50), the heated first material is filtered to produce a first solid portion and a first seawater. Specifically, the first material, the water, the additives for cultivation, and the ingredients are mixed, and the boiled broth and the mackerel are separated to prepare the first solid portion and the first broth.

Next, in the sixth step (S60), the bivalve material is removed with the second material. Specifically, the bivalve used as the second material is immersed in the ribbing so as not to mix the bivalves, and then the bivalves are removed by washing.

Next, in a seventh step (S70), the second material from which the blood is removed is mixed with an acid herb extract, and the mixture is squeezed. Specifically, the second material from which the blood is removed is mixed with water and an acid herb extract for reducing odor, and then heated and boiled.

1 part by weight of ginger, 0.5 part by weight of hippopotamus, 0.5 part by weight of hinoki, and 0.5 part by weight of Saururus chinensis are mixed with cold water and boiled to 1 part by weight of Cheongmaeae.

Next, in the eighth step S80, the poisoned second material is washed and oil is removed. Specifically, the battered second material is washed and the oil remaining in the meat is removed.

Next, in the ninth step (S90), the oil-removed second material is mixed with water, a meat softening additive, and a sub ingredient to be heated. Specifically, the second material from which the oil has been removed is mixed with water, an additive for meat softening, and a vegetable ingredient made of vegetables and boiled.

The mixing ratio of the second material and water is preferably 3 parts by weight of water to 1 part by weight of the second material.

The above-mentioned additives for meat softening can be used alone or as a mixture of non-salted smoked salted smoked salted smoked salted smoked salted smoked salted shiitake mushroom,

The above ingredients are mixed vegetables such as onion, onion and garlic, either alone or in combination.

The heating time is preferably 60 to 80 minutes. When heated below the above-mentioned heating time, the broth may not have a deep flavor coming from the meat, and if the heating time is exceeded, the broth becomes thick and the meat becomes excessively boiled, .

Next, in a tenth step (S100), the heated second material is filtered to produce a second solid portion and a second seawater. Specifically, the second material, the water, the additives for meat cultivation, and the ingredient are mixed, and the boiled water and the mackerel are separated to prepare a second solid portion and a second seawater.

Next, in the eleventh step (S110), the first broth and the second broth are mixed to produce broth for rib cressing. More specifically, the first broth made of the first material and the second broth made of the second material are mixed to produce broth for ribs.

Next, in a twelfth step (S120), the first solid portion and the second solid portion are mixed in the rabbit broth and then the seasoning is added. Specifically, the prepared first and second solid portions for rib cullet are added in portions, and then ribs are prepared by adding soy sauce, sun salt, and pepper powder to the liver to control the liver.

The present invention will be described in detail below with reference to a comparison between a normal ribbang and a ribbang of the present invention as shown below.

[Comparative Example 1]

Comparative Example 1 is a commercially available rib tang.

[Example 1]

Example 1 is a Galvitan prepared on the basis of the process of the present invention.

A. Free amino acid analysis

100 g of the sample was weighed with an automatic amino acid analyzer (Hitachi, L-8900, Japan), ground with a homogenizer, filtered through a 0.45 ㎛ membrane filter, and 100 mg of sulfosalicylic acid was added to the filtrate. Proteins and the like were removed by centrifugation (15,000 rpm, 30 minutes), and the supernatant was filtered through a 0.22 μm membrane filter, and the filtrate was used as an analytical sample.

2 and 3 are graphs showing the free amino acid contents of Example 1 and Comparative Example 1 in comparison.

2 and 3, the free amino acids were higher in the order of Carosine, Ammonia, Anserine, Alanine, Taurine, Urea, and Valine in the case of Example 1, and Glutamic acid, Carosine, Ammonia , Valine, Phenylalanine and Arginine. That is, in Example 1, taurine, which has increased cardiac function, lung antioxidant activity, decreased platelet aggregation, and increased importance of thrombotic defense, was measured. On the other hand, in Comparative Example 1, Glutamic acid was found to be high. This is thought to be attributed to the addition of wheat, soybean, and milk added to enhance flavor rather than to beef meat

N. fatty acid

The oil was treated with a methanolic sodium hydroxide solution in GC (SHIMADZU, GC-2010, Japan) to make an alkali salt, and then a trifluoroborane methanol solution was added and heated to be esterified. The resulting fatty acid ester was dissolved in isooctane Respectively. The content of saturated fatty acids, monounsaturated fats and polyunsaturated fats was analyzed by calculating the contents of the individual fatty acids and the representative fatty acids.

FIGS. 4 and 5 are graphs comparing the fatty acid compositions of Example 1 and Comparative Example 1, and FIG. 6 is a graph showing comparisons of essential fatty acid compositions of Example 1 and Comparative Example 1.

4 and 5, the content of oleic acid (cis), palmitic acid, stearic acid, and palmitoleic acid accounted for 80% or more in Example 1, and the contents of oleic acid (cis) and palmitoleic acid And 50%, respectively, indicating that the content of saturated fatty acid was somewhat lower than that of ordinary ribitol fatty acid composition. Butyric acid and caproic acid, which are major fatty acids of fresh butter, were not measured in Comparative Example 1, but 0.6 g and 0.3 g of butyric acid and caproic acid were contained in Example 1, respectively. This result is considered to be due to the fact that excessive fat removal does not occur during the first pretreatment of ribs. In the case of Comparative Example 1, the saturated fatty acid, palmitic acid, accounted for 40% of the total fatty acids. The content and distribution of essential fatty acids were similar to those of Example 1 except for DHA.

Although intake of unsaturated fatty acids is known to play a positive role in health, it has been reported that attention should be paid to the intake of unsaturated fatty acids. In the case of omega-6 fatty acids, the ratio of omega-3 fatty acids to omega-6 fatty acids is recommended to be 1: 1 ~ 1: 4 because of excessive thrombosis and inflammation formation and splenic blood coagulation. . On the basis of these results, Comparative Example 1 and Example 1 were compared with each other. As a result, it was found that omega-6 fatty acid was 10 times higher than that of Example 1 (0.8 g / 100 g) The composition ratios of fatty acid and omega-6 fatty acid were 1: 2 for Comparative Example 1 and 1: 1 for Example 1, so that the unsaturated fatty acid composition of Example 1, which is the present research product, is considered to be somewhat preferable.

These results suggest that the excessive consumption of saturated fat, which is the most abundant animal fat in meat, has a negative effect on obesity and cardiovascular diseases. However, in the case of Galbtang, which is not frequently consumed, the fragrant butter flavor, which is unique to fresh meat oil, It is considered that the fatty acid composition of Example 1 is somewhat superior in terms of the natural flavor and nutritional characteristics of Galbichang.

C. Evaluation of antioxidant ability in vitro

Example 1 In vitro antioxidative capacity of broth was measured by hydrogen donating ability using the DPPH method. The lyophilized broth was extracted with 80% methanol for 2 hours and centrifuged at 12,000 xg for 20 minutes. The supernatant was used as an extract. 200, 0.3 mM DPPH solution (800) was added and incubated at room temperature. After 10 minutes, the measurement was carried out at 525 nm using a spectrophotometer (Libra S22, Biochrom Co., Cambridge, England), and L-ascorbic acid was used as a standard.

7 is a graph showing the DPPH radical scavenging activity of Example 1. Fig.

Example 1 DPPH radical scavenging activity of L-ascorbic acid in broth and standard product was 69.7% and 85.2% at 0.05 mg / mL concentration, respectively. Example 1 DPPH radical scavenging ability of broth was 81.8% as compared with L-ascorbic acid, indicating that the antioxidant ability was excellent. Oxidative stress is known to be a risk factor for cancer, cardiovascular disease, diabetes and liver disease. Thus, Example 1 seawater is considered to be useful for prevention and treatment of related diseases by reducing oxidative stress.

D. Sensory evaluation

The sensory evaluation was conducted with 10 people engaged in the distribution of meat processing products industry, 10 people working in the K industry in Kyungnam, 10 people in food nutrition and foodservice, 10 people in the 40 residents in the metropolitan area Knowledge, terminology, and evaluation criteria, and then responded to the evaluation. As the sensory evaluation contents, preference and non-preference factors for Example 1 were repeated five times in the form of focus group interview (FGI) for the color, the meat concentration, the smell, the richness, the salty taste, And final products were evaluated. 10 point scales were used for evaluation.

8 is a graph showing the sensory evaluation of broth in Example 1. Fig.

As a result of evaluating the odor, richness, salty taste, color, concentration, and overall acceptability by the 10-point scoring method after the preparation of Example 1, it was evaluated as an average score (6 to 7 points) We expect to see somewhat positive results in sales.

ㅁ. Sensory evaluation 2

The sensory evaluation was conducted with 10 people engaged in the distribution of meat processing products industry, 10 people working in the K industry in Kyungnam, 10 people in food nutrition and foodservice, 10 people in the 40 residents in the metropolitan area Knowledge, terminology, and evaluation criteria, and then responded to the evaluation. As the content of the sensory evaluation, the taste, texture, and meat quality of the Galvin solid were repeated 5 times in the FGI (focus group interview) format for the preference of the comparative example 1 and the example 1 for the overall preference, The final product was evaluated. 10 point scales were used for evaluation.

Table 1 shows the results of the sensory evaluation of the solid content of Example 1 and Comparative Example 1 averaged.

Sample Type Sensory characteristics flavor Texture Meat Comparative Example 1 7.75 8.75 7.75 Example 1 8.00 9.75 9.50

As a result of the sensory evaluation on the solid content of the ribs, it was found that Example 1 produced by the ribbing method of the present invention showed high preference in all items.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10. The first step is to remove the bones, cucumber, stubble,
S20. The first material from which the blood is removed is mixed with water and an herb extract of water,
S30. A third step of washing the battered first material and removing oil,
S40. A fourth step of mixing the first material from which the oil has been removed with water,
S50. A fifth step of filtering the heated first material to produce a first solid portion and a first broth
S60. The sixth step of removing the blood of the exhaust gas from the second material
S70. The second material from which the blood is removed is mixed with an acid herb extract,
S80. An eighth step of washing the poached second material and removing oil,
S90. A ninth step of mixing and heating the second material from which the oil has been removed with water,
S100. A step 10 of filtering the heated second material to produce a second solid portion and a second seawater
S110. Mixing the first broth and the second broth to produce rabbit broth;
S120. Mixing the first solids and the second solids in the rabbit broth with water and adding seasonings,

Claims (5)

A first step of removing bovine bone, cucumber, stubble, and bodily fluids of cow with a first material;
A second step of mixing the first material from which the blood is removed with water, an acid herb extract, and defrosting for 5 to 10 minutes;
A third step of washing the defatted first material and removing oil;
A fourth step of mixing the first material from which the oil has been removed with water, a meat softening additive and a material, and heating the mixture for 70 to 90 minutes;
A fifth step of filtering the heated first material to produce a first solid content and a first broth;
A sixth step of removing the bodily waste from the second material;
A seventh step of mixing the second material from which the blood is removed with an acid herb extract,
An eighth step of washing the poached second material and removing oil;
Mixing the second material from which the oil has been removed with water, a meat softening additive and a material, and heating the mixture for 60 to 80 minutes;
A step 10 of filtering the heated second material to produce a second solid portion and a second seawater;
Mixing the first broth and the second broth to produce broth for broth;
And mixing the first solid portion and the second solid portion with the rabbit broth, and adding a seasoning,
The herb extract was prepared by mixing 1 part by weight of ginger, 0.5 part by weight of hippopotamus, 0.5 part by weight of hinoki, and 0.5 part by weight of Saururus chinensis with cold water,
2 parts by weight of Lycopersicon esculentum, 2 parts by weight of licorice, 2 parts by weight of liquorice, 6 parts by weight of dried shiitake mushrooms, 9 parts by weight of sesame seeds, 15 parts by weight of sardine seeds, 24 parts by weight, and Salalangiae 50 parts by weight. delete delete delete delete

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