KR101585591B1 - Method for manufacturing herbal broth and herbal broth manufactured by the same - Google Patents
Method for manufacturing herbal broth and herbal broth manufactured by the same Download PDFInfo
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- KR101585591B1 KR101585591B1 KR1020150091571A KR20150091571A KR101585591B1 KR 101585591 B1 KR101585591 B1 KR 101585591B1 KR 1020150091571 A KR1020150091571 A KR 1020150091571A KR 20150091571 A KR20150091571 A KR 20150091571A KR 101585591 B1 KR101585591 B1 KR 101585591B1
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Images
Classifications
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- A23L1/3002—
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- A23L1/015—
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- A23L1/3106—
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
Abstract
The present invention relates to a method for producing oriental herbal juice and herbal oriental herb prepared thereby.
The method for preparing the herbal juice according to the present invention comprises a herbal material preparation step (S100) for preparing herbal ingredients made of hwanggi, lantern, jujube, jujube, licorice, roundwort, hot pepper seed, Washing the one-shot materials with water and drying the one-shot materials (S200); A low temperature leaching step (S300) of immersing the dried herbal materials in purified water for a predetermined time; A high-pressure heating step (S400) of adding and heating radish to the purified water immersed in the one-sided materials; A step S500 of mixing and heating the gentle powder to mix the gentle powder with the one-sided materials and the non-added, purified water, and then heating the gentle powder to produce broth; And a low temperature aging step (S600) in which the broth is kept in a low temperature aging chamber and aged.
According to the above-described structure of the present invention, by mixing various kinds of herbal materials at an optimum ratio to produce soup water, the active ingredients of herbal ingredients are sufficiently raised, and the ingredients of various herbal ingredients remove the peculiar smell of meat, And by adding various herbal ingredients and mash powder to produce broth, it is possible to prevent the salty taste of broth from increasing due to evaporation of water even when the broth is continuously heated, and to maintain a light taste for a long period of time .
Description
More particularly, the present invention relates to a method for producing oriental herbal water, and more particularly to a method for producing oriental herbal water by mixing various oriental ingredients at an optimal ratio to produce edible spring water, A method of manufacturing a herbal water which can remove the peculiar smell of meat and can enjoy the pleasure of anyone without any sense of discomfort and can prevent the salty taste of the broth from being increased due to evaporation of water even when the broth is continuously heated, The present invention relates to a prepared oriental herbal water.
In recent years, with the improvement of the income level, the interest in the improvement of the eating habits and the health is gradually increasing, and the concern about health is producing various research tasks for treating the diseases. Among them, natural-friendly researches from the viewpoint of dietary habits are being carried out in various fields.
On the other hand, meat (meat) commonly used is pork, beef, chicken, and duck meat. However, meat usually contains a large amount of fat, meat quality and specific nutritional deficiencies, so that general consumers (especially children and the elderly) can easily avoid eating meat or consuming meat Problems were common.
In addition, when meat is roasted and burnt, it hardens immediately, and it is hard to feel the taste of meat, and after digestion, digestion is not performed well, and there is a fear of stomachache.
In addition, meat contains harmful elements such as cholesterol, which are not neutralized but absorbed by the human body, which in turn leads to harm to health.
In order to overcome the above problems, in order to soften the meat and remove the odor peculiar to the meat, a meat sauce to be processed in the meat is presented before the meat is cooked, or various kinds of herbal medicines and various materials are added Methods are disclosed.
However, in the conventional method of using a meat sauce before cooking meat, the meat sauce was limited to cooking meats for aged meat for a certain period of time and the meat sauce for the conventional meat sauce was mainly composed of garlic, red pepper, , Which has an effect of improving the taste by the sauce, but has limitations in softening the meat quality of the meat or removing the nutrients in the meat.
In addition, conventional sauces served with cooked meat were confined to miso, sauce, salt and the like to reduce the taste of the meat. However, the conventional sauce used for the cooked meat has the problem that the meat of the meat is softened or the meat of the meat itself can not be removed and the meat is easily consumed even if the meat is avoided or the meat is consumed.
On the other hand, as a method for preparing various medicinal materials or adding various materials, for example, Korean Patent Laid-Open No. 97-198899 discloses a method for manufacturing a blood-redcorn samgyetang. The method comprises adding licorice and ginseng to the bottom of the abdomen After covering, cover the top with an appropriate amount of glutinous rice, then mix garlic, chestnut and jujube on top of the above rice, then mix the yellow, yellow, green, and octagonal fennel over it and finally cook the ginger. Next, the body of the raw chicken is wrapped with a sprinkling roots, which is then boiled in water for 2 to 3 hours with medium intensity fire.
In addition, Korean Patent Publication No. 99-80782 discloses a method for preparing Samgyetang which is suitable for the constitution by using the herbal medicine material. The method of sealing the grain in the stomach of the spiritual body and sealing only the herbal medicine prescribed for the constitution of the oriental herb, , Put it in a pressure cooker, cook it in a high heat, cook about 20 minutes while steaming, put boiled soup and chicken in a pot, and boil it again.
In this way, traditional Samgyetang and improved herbal Samgyetang are made by boiling raw chicken, which is filled with ginseng and glutinous rice, in clear water. However, when the raw chicken and the herbal medicine are boiled together, the effective ingredient of the herbal medicine does not completely come out and the unpleasant smell may be generated by mixing the characteristic smell of the chicken with the herbal medicine smell, and the aftertaste after eating has a problem .
The present invention relates to a method for producing a broth by mixing various herbal materials at an optimum ratio to obtain a medicinal ingredient of herbal ingredients, and a herbal composition in which the ingredients of various herbal ingredients are removed from the odor of meat, And to provide a method for producing the broth.
In addition, the present invention can prevent the salty taste of the broth from increasing due to evaporation of water even when the broth is continuously heated by adding the various herbal ingredients and the mash powder to the broth so as to maintain the light taste for a long time And to provide a method for manufacturing herbal broth.
The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.
The method for preparing the herbal juice according to the present invention comprises a herbal material preparation step (S100) for preparing herbal ingredients made of hwanggi, lantern, jujube, jujube, licorice, roundwort, hot pepper seed, Washing the one-shot materials with water and drying the one-shot materials (S200); A low temperature leaching step (S300) of immersing the dried herbal materials in purified water for a predetermined time; A high-pressure heating step (S400) of adding and heating radish to the purified water immersed in the one-sided materials; A step S500 of mixing and heating the gentle powder to mix the gentle powder with the one-sided materials and the non-added, purified water, and then heating the gentle powder to produce broth; And a low temperature aging step (S600) in which the broth is kept in a low temperature aging chamber and aged.
25 to 75 parts by weight of jujube, 25 to 75 parts by weight of licorice, 15 to 45 parts by weight of oriental ginger, 15 to 45 parts by weight of ginger, 20 to 60 parts by weight, 10 to 30 parts by weight of Angelicae giganta, and 15 to 45 parts by weight of Angelica keiskei koidz.
The one-step cleaning step S200 includes washing the one-sided materials 2 to 5 times in water, and drying the washed one-sided materials for 5 to 10 hours using a hot-air drier set in a temperature range of 30 to 50 ° C Wherein the low temperature leaching step (S300) comprises immersing the one-shot materials in purified water of 40 to 60 liters (L), 50 to 70 DEG C for 100 to 150 minutes, and the high pressure heating step (S400) is based on 100 parts by weight of purified water of the herbal materials are immersed radish 1 to 5 parts by weight are contained, in the herbal materials and radish pressure of the purified water immersion of 2.0 to 2.5kg / cm 2 and a temperature of 100 to 120 ℃ (S500) comprises 0.1 to 0.5 parts by weight based on 100 parts by weight of the broth produced in the high-pressure heating step (S400), and the step (S500) And heating the mixture at a temperature of 100 to 120 ° C for 30 to 60 minutes, wherein the low temperature aging step (S600) may include a step of maintaining the mixture at a temperature of 3 to 7 ° C for 5 to 40 hours have.
The herbal ingredients according to the present invention were prepared by washing herbaceous materials consisting of 300 g of yellow radish, 50 g of radish, 50 g of green tea, 50 g of jujubes, 50 g of licorice, 50 g of radicule, 30 g of red ginseng, 40 g of red pepper, dried over time, and the shot after the immersion of 120 minutes in a 50 liter (L) of purified water temperature of 60 ℃ material, followed by the addition of non-1000g to the purified water at a pressure and a temperature of 110 ℃ of 2.2kg / cm 2 Heated for 120 minutes, added with 0.2 parts by weight of gonococcal powder based on 100 parts by weight of purified water immersed and immersed in water, and then heated for 40 minutes at a temperature of 110 ° C to produce broth. And storing the broth in a low-temperature aging chamber at 5 캜 for 20 hours and aging at low temperature.
The details of other embodiments are included in the detailed description and drawings.
The herbal water according to the present invention can be used to produce various kinds of herbal ingredients at an optimum ratio to produce the broth water, and the herbal ingredients are sufficiently effective, and the ingredients of various herbal ingredients remove the unique smell of meat, Enjoy.
In addition, according to the present invention, it is possible to prevent the salty taste of broth from increasing due to evaporation of water even when the broth is continuously heated by adding various herbal ingredients and chewing powder to produce broth. It can be maintained for a long time.
It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.
FIG. 1 is a flow chart for explaining a method of manufacturing a herbal broth according to the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.
Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed in an ideal or overly formal sense unless expressly defined in the present application Do not.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a preferred embodiment of a method for manufacturing a broth according to the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a flow chart for explaining a method of manufacturing a herbal broth according to the present invention.
According to the present invention, it is possible to enjoy a variety of herbal ingredients by eliminating the unique odor of meat, and enjoying it without any sense of discomfort. It is possible to prevent the salty taste of the broth from increasing due to evaporation of water.
On the other hand, the oriental herb prepared according to the present invention functions as a source for producing foodstuffs such as Samgyetang and Oritang which provide the form of soup, and the oriental herb prepared according to the present invention can be used in the form of soup ≪ / RTI >
Referring to FIG. 1, a method of manufacturing a Chinese herbal water according to the present invention includes preparing a herbal material preparation step S100, a herbal material washing step S200, a low temperature leaching step S300, a high pressure heating step S400, A heating step S500 and a low temperature aging step S600.
1. Preparation of herbal material (S100)
The preparation step S100 is a step of preparing the materials for preparing the herbal water according to the present invention at a constant weight ratio.
In the present invention, the materials used in the preparation step (S100) of the herbal material may be selected from the group consisting of Hwanggi, Oum, Green Gang, Jujube, Licorice, Roundworm,
The Astragalus Root is a root of Astragalus membranaceus Bunge which is a perennial herbaceous plant belonging to Leguminosae. It is dried with roots almost scraped off from other Astragalus plants. The outside is pale brown or yellowish brown, It is soft and has a sweet aroma. In the present invention, 250 to 350 parts by weight of the sulfur group may be used.
It is a multi-year-old deciduous arboreous tree with broad leaves and has a thorns on its branches. The leaf is palm-shaped, which is a common feature of the Acanthopanax, and is usually divided into 5 to 9 branches. It is known that the pine is effective for neuralgia, back pain, contusion, and rheumatism. In the present invention, 25 to 75 parts by weight of the seedling can be used.
It is said that deer (plum rock, marrok) and smooth horns of relative animals are called antler, while the natural angle of lengthening is said to be called wakame. The amino acid contains a high content of proline, lysine and serine, estrogen, estranediol, and sphingomyeline ganghoside, which are sex hormones. In the present invention, 25 to 75 parts by weight of the antler may be used.
The jujube has long been used as a medicinal herb for mental stability, relieving stress, treating insomnia, promoting hepatic detoxification, and serving as a raw material. In the present invention, 25 to 75 parts by weight of the jujube can be used.
The licorice (Glycyrrhiza uralensis FISCH.) Is a perennial herb of soybean. Licorice is harmonized with all the medicines in herbal medicine and not only increases the efficacy, but also alleviates various pain and urgency symptoms by relieving pain medication. It is used for external use, and is known to have a weakness such as a neutralizing action of the poison itself. In the present invention, 25 to 75 parts by weight of licorice may be used.
Polygonatum odorati Rhizoma is a perennial herb that is native to Korea and is called Polygonatum odoratum var. Pluriflorum Ohwi. It is used as a herbal medicine for rhizome, It is known that it is used for the drainage of oil wells and diabetes. In the present invention, 15 to 45 parts by weight of the roundbag may be used.
The red pepper seeds are known to have antimutagenic, anticancer and antioxidative effects on the red pepper seeds, with less than 10% moisture, 13 ~ 17% crude protein, 18 ~ 30% fat and more than 50% total dietary fiber have. In the present invention, 20 to 60 parts by weight of the red pepper seeds may be used.
Angelica gigantis radix is a herbaceous herb that belongs to Umbelliferae and belongs to the genus Angelica gigas Nakai, Angelica acutiloba Kitagawa and Angelica sinensis. It is mainly used in gynecological diseases such as anemia, and it is known that blood circulation is facilitated and hematocrit and blood flow are improved. In the present invention, 10 to 30 parts by weight of Angelica gigas can be used.
The goji are absorbed fast by containing protein, fat, saccharides, calcium, phosphorus, iron, betaine, rutin, vitamins (A, B1, B2, C) and they are used as tonic and antipyretic It has excellent side effects, improves vision, prevents adult diseases such as diabetes, improves function of lungs and kidneys, and mixes with perilla oil to prevent gray hair from being produced when applied to the head. It is known that there is a blocking effect. In the present invention, 15 to 45 parts by weight of the pigments may be used.
2. The herbal material washing step (S200)
In the one-way material washing step (S200), the materials prepared in the one-way material preparation step (S100) are washed in flowing water and dried. The one-way material washing is performed two to five times in flowing water, The materials may be dried for 5 to 10 hours using a hot air dryer set to a temperature range of 30 to 50 占 폚.
In the present invention, drying the washed herbal materials at a temperature of 30 to 50 DEG C for 5 to 10 hours removes foreign substances that may remain in the washing process and simultaneously removes moisture inside or outside of the one- So that the active ingredient of the herbal ingredients can be leached smoothly during the leaching process.
In the present invention, when the above-mentioned one-component materials are dried at a temperature of less than 30 캜 for less than 5 hours, moisture inside or outside of the one-shot materials may not be sufficiently removed and dried at a temperature exceeding 50 캜 for more than 10 hours The tissue of the one-way materials is broken, and the outer surface of the one-way materials is broken or broken, so that the effective amount of the one-way materials can be eluted to the outside.
3. Low temperature leaching step (S300)
The low-temperature leaching step (S300) is a step of dipping the dried one-packaged materials in the one-way material washing step (S200) into purified water for a certain period of time, thereby leaking the effective ingredients of the one-packaged materials.
In the present invention, the low-temperature leaching step (S300) comprises mixing the herbal materials prepared in the one-step washing step (S200) at a predetermined weight ratio, immersing the herbal materials in 40 to 60 liters (L) of purified water, And immersing the purified water in the temperature range of 50 to 70 캜 for 100 to 150 minutes.
In the present invention, when the purified water immersed in the herbal materials is soaked at a temperature of less than 50 DEG C for less than 100 minutes, there is a problem that the effective ingredient of the one-way materials is difficult to leach sufficiently. If it is immersed in excess, the one-shot materials may be leached out thickly, resulting in a poor overall taste.
4. High pressure heating step (S400)
The high-pressure heating step S400 is a step of adding radish to the purified water in which the active ingredient of the herbal ingredients is leached at the low temperature leaching step (S300) and heating for a predetermined time.
In the present invention, the mushroom is used for imparting a cool taste of broth, and may be added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the leached purified water of the active ingredient of the one-sided materials. Further, the high-pressure heating step may be performed at a pressure of 2.0 to 2.5 kg / cm < 2 > and a temperature of 100 to 120 DEG C for 100 to 150 minutes.
In the present invention, when the high-pressure heating step (S400) proceeds below the lower limit, the cool taste of the radish does not sufficiently appear, and when the upper limit is exceeded, no further special effect may be exhibited.
5. Mixing and heating step (S500)
In the step S500 of mixing and heating the browning powder, the baking powder prepared in the high-pressure heating step S400 is added with baking powder, mixed and heated.
The sentinel used in the present invention is seaweed, which is a perennial species of algae. It is a major raw material for making iodine and potassium alginate, and is mainly distributed in Jeju, South coast, and Japan.
These brown algae have a sea flavor. They grow in deep sea than green algae. They also have anti-cancer effect and antioxidant effect by reporting of vitamins and minerals. Alginate, a representative polysaccharide in seaweeds, is a component comparable to vegetable fiber cellulose and chitin, which is an animal fiber. It has a sponge effect and can absorb heavy metals (lead, mercury, cadmium, platonium, cesium) It absorbs the carcinogenic substance and makes it insoluble salt. It sends out the body, lowers cholesterol level, fixes hyperlipemia that blood clot can get blocked, normalizes blood pressure, and the longer the time to stay in the mutation, the greater the risk of developing colon cancer It helps to prevent bowel cancer by controlling bowel movements and inhibits the growth of cancer cells.
Since the menthol having such properties has a tannin ingredient which is tasted and bitter in its taste, salty taste can be reduced even when it boils for a long time in the production of oriental herbal juices as in the present invention, so that a pleasant taste is long. In addition, the tannin component, which functions to neutralize salty taste and maintain a pleasant taste in such a taste, is effective in prevention of adult diseases such as fatty liver, diabetes and arteriosclerosis due to its antibacterial, antiinflammatory and antioxidant effects. It is known to be effective for suppression of aging. Eclotannine contained in it is effective in removing chronic inflammation applied to hair follicle cells beyond the wall of existing hair growth agent, and thus it is excellent in hair growth as well as prevention of hair loss. It suppresses skin wrinkles and skin inflammation do.
In the present invention, gangue powder may be used in order that the active ingredient of the gangue is sufficiently enriched and its taste is deeply distributed in the broth. The gangue powder is prepared by mixing 100 weight parts of the broth prepared in the high pressure heating step (S400) 0.1 to 0.5 parts by weight of the composition may be added and then heated at a temperature of 100 to 120 ° C for 30 to 60 minutes.
In the present invention, when the phytotoxic powder mixing and heating step (S500) proceeds below the lower limit, the effect of adding phlegmatic powder may not be sufficiently exhibited. When the phytotoxic powder is advanced beyond the upper limit, the phytotoxic powder is excessively added The overall taste and taste of the broth can be inhibited.
6. Low temperature aging step (S600)
In the low-temperature aging step (S600), the broth prepared in the mixing and heating step (S500) is stored in a low-temperature aging chamber maintained at a low temperature and aged.
In the present invention, the low-temperature aging step (S600) may be carried out by keeping at a temperature of 3 to 7 DEG C for 5 to 40 hours.
Thereafter, the soup prepared by the low-temperature aging (S600) may be used to prepare and cook foods such as Samgyetang or Ori-tang.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a preferred embodiment of a method for producing a broth according to the present invention will be described in detail with reference to the accompanying drawings.
<Examples>
First, the herbal ingredients consisting of 300 g of radish, 50 g of radish, 50 g of jujube, 50 g of licorice, 50 g of licorice, 30 g of curdlet, 40 g of red pepper, 20 g of Angelica gigas and 30 g of gugija were washed and dried at 40 ° C. for 7 hours.
Next, the shot material sikyeotgo the 120 minutes of immersion in a 50 liter (L) the temperature of 60 ℃ purified water, in a later temperature followed by the addition of non-1000g to the purified water pressure of 2.2kg / cm 2 and 110 ℃ 120 minutes And heated to prepare broth.
Subsequently, 0.2 part by weight of ganoderma powder was added to the broth, based on 100 parts by weight of the broth, and then heated at 110 DEG C for 40 minutes.
Subsequently, the broth was stored in a low-temperature aging chamber at 5 DEG C for 20 hours and aged at a low temperature, thereby producing the broth according to the present invention.
<Comparative Example>
Except for not adding the ghatti powder, the same one-way materials and the same materials as those of the above-mentioned examples were mixed and heated, thereby producing the herbal water according to the conventional invention.
The taste, odor and preference of the herb prepared according to the present invention and the conventional herb prepared according to the above-mentioned comparative example were subjected to sensory evaluation, and the results were shown in Table 2 below ]. The sensory test was conducted on 50 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.
As shown in Table 2, the taste, odor, and overall preference of the oriental herbal water produced through the examples and the comparative examples were compared. As a result, The overall taste, odor, and overall preference were superior to those of broth.
This is because, by mixing various herbal materials at an optimum ratio and adding seaweed powder to produce seaweed, the effective ingredients of the herbal ingredients and the seaweed powder are intensely distributed in the seawater, so that the overall taste, Odor and overall preference.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.
Claims (4)
Washing the one-shot materials with water and drying the one-shot materials (S200);
A low temperature leaching step (S300) of immersing the dried herbal materials in purified water for a predetermined time;
A high-pressure heating step (S400) of adding and heating radish to the purified water immersed in the one-sided materials;
A step S500 of mixing and heating the gentle powder to mix the gentle powder with the one-sided materials and the non-added, purified water, and then heating the gentle powder to produce broth; And
(S600) in which the broth is stored in a low-temperature aging chamber and aged at a low temperature,
25 to 75 parts by weight of jujube, 25 to 75 parts by weight of licorice, 15 to 45 parts by weight of oriental ginger, 15 to 45 parts by weight of ginger, Is used in an amount of 20 to 60 parts by weight, 10 to 30 parts by weight in the case of Angelica gigas Nakai, and 15 to 45 parts by weight in terms of ginger,
The one-step cleaning step S200 includes washing the one-sided materials 2 to 5 times in water, and drying the washed one-sided materials for 5 to 10 hours using a hot-air drier set in a temperature range of 30 to 50 ° C Lt; / RTI >
The low temperature leaching step (S300) comprises immersing the one-shot materials in purified water of 40 to 60 liters (L), 50 to 70 DEG C for 100 to 150 minutes,
The high pressure heating step (S400) is the shot materials are based on 100 parts by weight parts of the purified water immersion radish 1 to 5 parts by weight is contained, the pressure of the shot materials and the radish soaked purified water 2.0 to 2.5kg / cm 2 and Heating at a temperature of 100 to 120 DEG C for 100 to 150 minutes,
The gentle powder mixing and heating step (S500) may be performed by adding gutta powder containing 0.1 to 0.5 parts by weight based on 100 parts by weight of the water produced in the high pressure heating step (S400) ≪ / RTI > to 60 minutes,
Wherein the low temperature aging step (S600) comprises a step of storing at a temperature of 3 to 7 DEG C for 5 to 40 hours.
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| KR101843546B1 (en) | 2016-01-14 | 2018-03-30 | 주식회사 천해무 | Preparation method of roasted daikon for broth and composition for broth with high palatability containing roasted daikon |
| KR20200007323A (en) * | 2018-07-12 | 2020-01-22 | 정미애 | Manufacturing method for samgyetang using black ginseng and samgyetang using black ginseng manufactured by the same |
| KR20220042820A (en) * | 2020-09-28 | 2022-04-05 | 박동훈 | Method of manufacturing oriental medicine stock and oriental medicine stock manufactured using the same |
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| KR20030049970A (en) | 2001-12-18 | 2003-06-25 | 함수자 | Herb used meat stock |
| KR100884816B1 (en) | 2007-07-20 | 2009-02-20 | 주식회사 제이아이에프앤디 | Sauce with herb soup |
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| KR101843546B1 (en) | 2016-01-14 | 2018-03-30 | 주식회사 천해무 | Preparation method of roasted daikon for broth and composition for broth with high palatability containing roasted daikon |
| KR20200007323A (en) * | 2018-07-12 | 2020-01-22 | 정미애 | Manufacturing method for samgyetang using black ginseng and samgyetang using black ginseng manufactured by the same |
| KR102070507B1 (en) * | 2018-07-12 | 2020-01-28 | 정미애 | Manufacturing method for samgyetang using black ginseng and samgyetang using black ginseng manufactured by the same |
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| KR102449733B1 (en) | 2020-09-28 | 2022-09-29 | 박동훈 | Method of manufacturing oriental medicine stock and oriental medicine stock manufactured using the same |
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