KR101853890B1 - Manufacturing method for buckwheat radish soup comprising black cattle sinews and buckwheat radish soup comprising black cattle sinews manufactured by the same - Google Patents

Abstract

BACKGROUND OF THE INVENTION 1. Field of the Invention [0002] The present invention relates to a method for manufacturing a beef cattle beef cattle station and a cattle beef cattle station manufactured thereby.
A method for manufacturing a bovine beef cattle station according to the present invention includes the steps of preparing a beef cattle tendon (S100) for separating tendons from slaughtered beef cattle to prepare a beef tendon; Removing the remaining blood in the prepared black wrist tendon (S200); And a cooling step (S300) of heating and defrosting the molten tendrils to remove the blood from the molten steel to cool the molten tendrils and cooling the molten tendrils. (Step S400) of boiling and softening the black beef tendon by mixing and boiling the cooled beef tendon and materials, (S500) for separating the molten beef tendon and beans mixed with the above materials from the materials and cutting the molten beef to a predetermined length; (S600); and a fermentation season (S600); (S700); mixing and heating the soup mixture by boiling the mixture of the black beef tendons and the ingredients prepared in the step (S400); And a step (S800) of producing a buckwheat station using the broth mixed with the broth and the broth.
According to the above-described constitution, the present invention can produce a stationary state by using tendon and buckwheat flour, which is a non-favorable region of Jeju black cattle, thereby making it possible to harmonize the sweet and soft texture and nutrition unique to the black and white tendons, The preference degree can be satisfied.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a bovine buckwheat bran, and to a method for manufacturing the bovine bovine buckwheat bran,

More particularly, the present invention relates to a method for manufacturing a buckwheat grains, and more particularly, to a method for manufacturing a gravy buckwheat grains using the tendons and buckwheat flour, The present invention relates to a method of manufacturing a buckwheat beef bran with a soft texture and nutrition and a sweet and refreshing sweetness of a bran in harmony with the taste of a consumer.

In general, Hanwoo (Korean tiller coreanae) is commonly referred to as Korean native cattle. The common Hanwoo, which is yellowish brown, is a representative variety of Hanwoo. However, Hanwoo is a common Korean native cattle, Including Jeju Black cattle.

Jeju black bean is native to Korea and has been cultivated and cultivated strictly in the country, as recorded in the old documents such as Chosun Dynasty Annals, Tamra Sungwa, Tamna Era. This historical and cultural value of Jeju Black cattle was acknowledged and it was proved that it possesses a distinctive pedigree uniqueness from general Hanwoo, Jamso,

On the other hand, the soup dish is representative of soup dishes prepared by applying beef such as Korean beef to food, and the constitution of such bones can be manufactured by using bone as a main material and interior of a bovine as a material.

That is, in the case of the bovine bone produced by the conventional method, the bovine bone is heated to a high temperature for a long time, and various kinds of supplementary materials are added to the thus produced broth according to the taste of the user, .

However, in the case of the bovine bone using the bovine bone or the interior of the bovine as the main raw material as described above, since a large amount of the fat is contained in the bovine bone and the internal organs, a considerable amount of the fat is extracted during the boiling process for a long time, Should be removed

And the remaining fat is contained in a relatively large amount in the bovine bone. Therefore, when the bovine bone meal is consumed, it becomes a cause of adult diseases due to the accumulation of fat in the body, and health-oriented cooking is preferred It is not enough to satisfy the taste of modern consumers.

Therefore, the inventor of the present invention has been studying a method of manufacturing a dish having soup using Jeju black bean cattle raised in Jeju Island, and by manufacturing the soup using the tendon and buckwheat flour, which is a non-preferred region of Jeju black beef, And it is possible to satisfy the preference of consumers by harmonizing the sweet and soft texture and nutrition of the soup and the cool and refreshing sweetness of the country.

Domestic Registration No. 10-1258272 (Registered on April 19, 2013) Korean Patent Publication No. 10-1995-0010791 (published on May 15, 1995)

The present invention makes it possible to satisfy the preference of consumers by making a delicious bran by using tendon and buckwheat flour which are non-favorable parts of Jeju black beef, And to provide a method for manufacturing a bovine buckwheat bran.

In addition, the present invention is to provide a buckwheat gravy brewing machine capable of uniformly eating taste and nutrients unique to buckwheat and enjoying a collagen ingredient richly contained in Jeju black bean tendon.

In addition, the present invention allows consumers of various age groups, from children to the elderly, to feel free to enjoy. In response to the well-being era, consumers can enjoy the products according to their preferences and preferences in response to health- It is to provide the buckwheat bureau which can reach up.

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.

A method for manufacturing a bovine beef cattle station according to the present invention includes the steps of preparing a beef cattle tendon (S100) for separating tendons from slaughtered beef cattle to prepare a beef tendon; Removing the remaining blood in the prepared black wrist tendon (S200); And a cooling step (S300) of heating and defrosting the molten tendrils to remove the blood from the molten steel to cool the molten tendrils and cooling the molten tendrils. (Step S400) of boiling and softening the black beef tendon by mixing and boiling the cooled beef tendon and materials, (S500) for separating the molten beef tendon and beans mixed with the above materials from the materials and cutting the molten beef to a predetermined length; (S600); and a fermentation season (S600); (S700); mixing and heating the soup mixture by boiling the mixture of the black beef tendons and the ingredients prepared in the step (S400); And a step (S800) of producing a buckwheat station using the broth mixed with the broth and the broth.

In the step of removing the bovine obovate strips (S200), the prepared obovoid strips are immersed in purified water at 3 to 8 캜 for 3 to 5 hours, and the defoliating and cooling step (S300) Heating the beef cattle tendon at a temperature of 95 to 105 캜 for 8 to 12 minutes and then cooling the beaker at a temperature of 15 to 25 캜 for 5 to 10 minutes.

In the step (S400), the black beef tendon, purified water, shochu, radish, miso, garlic, laurel leaf and cooking oil are used, and the black bean tendon is 1400 to 1600 parts by weight and the purified water is 8000 to 15000 parts by weight The garlic is 13 to 17 parts by weight, the laurel leaf is 0.1 to 0.3 part by weight, the edible oil is 45 to 45 parts by weight, the soybean oil is 3 to 7 parts by weight, the garlic is 13 to 17 parts by weight, To 55 parts by weight, and mixing and boiling the ingredients with the black beard tendon at a temperature of 95 to 105 DEG C for 100 to 150 minutes.

In the step 660, the sauce is blended in a weight ratio of 8 to 12 parts by weight of soy sauce, 13 to 17 parts by weight of garlic and 90 to 110 parts by weight of shochu, It may be aged at a temperature of 5 to 10 DEG C for 1 to 2 hours.

In addition, the present invention includes the beef cattle beef bran produced by the above-described production method.

The details of other embodiments are included in the detailed description.

According to the present invention, it is possible to produce buckwheat steamed beef bran with a non-favorable area of Jeju black beef and buckwheat flour, To satisfy consumers' preference.

Also, according to the present invention, buckwheat bran beetle can take a unique taste and nutritional content of buckwheat and can enjoy a collagen ingredient richly contained in Jeju beef tendon.

In addition, according to the present invention, buckwheat grains can be enjoyed by consumers of various ages from children to the elderly, and in the well-being age, they can enjoy the taste and the taste of consumers in accordance with the demand of health- , We can approach the younger generation with familiarity.

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 flowchart for explaining a method of manufacturing a beef cattle station according to the present invention.
Fig. 2 is a photograph showing the bovine tendon buckwheat station manufactured according to the present invention.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. 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.

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 as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, with reference to the drawings, a description will be made in detail of a method for manufacturing a buckwheat gravy station of the present invention.

Meanwhile, according to the present invention, the buckwheat grains of buckwheat grains of buckwheat grains are manufactured using Jeju grapes grown in Jeju Special Self-Governing Province, and they can be named as 'Buckwheat grape buckwheat grains' in Jeju Special Self-Governing Province.

In the present invention, the specification is written using the standard word "mu" instead of "Nomi", which is a dialect of Jeju dialect meaning "no", and it is clarified that "black beef tendon buckwheat bureau" has the same meaning as "black beef tendon buckwheat noodle bough" , And that the invention named "Nomi Piggery" is the same scope as the "stateless" scope of the present invention.

FIG. 1 is a flow chart for explaining a method of manufacturing a buckwheat station of the present invention; and FIG. 2 is a photograph showing a buckwheat station of a beef cattle manufactured according to the present invention.

According to the present invention, it is possible to produce buckwheat steamed beef bran with a non-favorable area of Jeju black beef and buckwheat flour, To satisfy consumers' preference.

Referring to FIGS. 1 and 2, a method for manufacturing a buckwheat gravy according to the present invention includes the steps of preparing a black bean tendon (S100), removing a black beard tendon (S200), a black bean tendon decanting and cooling step (S300) A seasoning and softening step S400, a black and white tendon and non-separation step S500, a black and white tendon seasoning and aging step S600, a soup mixing and heating step S700 and a buckwheat bran manufacturing step S800.

1. Preparations for black bean tendon (S100)

The preparation step S100 of preparing the black and white tendons is a step of preparing the black and white tendons by separating the tendons from the slaughtered black and white.

In the preparation step (S100) of the black and white tendon, the Jeju black beef may be used. In the present invention, the Jeju black beef is cultivated in the Jeju Special Self-Governing Province and the native blood and standard body type Means a cow equipped with the following axes.

2. Stripping step of the black beef tendon (S200)

In the removing step (S200), the blood remaining in the prepared tendon is removed.

In step S200, the blood vessel is removed by immersing the prepared tendon in the purified water at 3 to 8 캜 for 3 to 5 hours. .

In the case where the blood reducing tendon removing step (S200) is performed below the lower limit range, the fish can not be sufficiently removed from the tendon of the black and white fish, so that fishy flesh can be generated. In the case of performing above the upper limit range, The effect can not be seen and the texture of the tendon can be weakened.

3. Brownian tendon dipping and cooling step (S300)

The bovine tendon retraction and cooling step (S300) is a step of heating the bovine tendon removed from the bovine bone, thereby breaking the tendon and cooling the bovine tendon.

In the bovine tendon retraction and cooling step (S300), the bovine tendinus free from the blood is heated at 95 to 105 ° C for 8 to 12 minutes, and then cooled in water at 15 to 25 ° C for 5 to 10 minutes .

In the present invention, when the bovine tendon retention and cooling step (S300) is heated and cooled outside the above-mentioned range, it is possible to reduce the sensual texture of the bovine tendon, so it is heated at a temperature of 95 to 105 ° C for 8 to 12 minutes After boiling, it is preferred to cool for 5 to 10 minutes in water at a temperature of 15 to 25 캜.

4. Black beef tendency and softening step (S400)

In the step of finishing and softening the black beef tendon (S400), the cooled beef tendon and ingredients are boiled to boil and soften the beef tendon.

The black bean tendons may be 1400-1600 parts by weight and the purified water may be 8000-15000 parts by weight in the black beef tendon and softening step S400. , The garlic is 13 to 17 parts by weight, the laurel leaf is 0.1 to 0.3 parts by weight, the edible oil is in the range of 90 to 110 parts by weight, the radish is in the range of 350 to 450 parts by weight, the soybean paste is in the range of 3 to 7 parts by weight, And 45 to 55 parts by weight.

In addition, the black beef tendency and softening step (S400) may be performed by boiling the black beard tendon and materials at a temperature of 95 to 105 DEG C for 100 to 150 minutes. Of the nutrient components contained in the black beard tendon is increased or the beaten beef tendon may not be sufficiently softened and seasoned if it is carried out below the lower limit range, Leakage may occur.

5. Black bean tendon and non-separating step (S500)

In the step of cutting and separating the black beef tendon and the non-separating step (S500), it is separated from the materials and then cut into a certain length.

In the bovine tendon and non-bovine separation step (S500), the boiled bovine tendon may be prepared separately from the materials, and the bovine be prepared separately from the materials after 30 to 50 minutes have elapsed. In the present invention, the bite can be prepared by cutting to a length of 3 to 4 cm so that the bite can be easily ingested.

6. Black beef tendon seasoning and aging stage (S600)

The black beef tendon seasoning and aging step (S600) is a step of mixing and aging the cut black bean tendon to be seasoned with the seasoning.

In step S600, the seasoning consisting of soup soy sauce, garlic, and soju can be mixed with the black beef tendon, wherein the sauce includes 8 to 12 parts by weight of soy sauce, 13 to 17 parts by weight of garlic and 90 to 90 parts by weight of soju To 110 parts by weight.

Also, in the above-described black and white tendon seasoning and aging step (S600), the seasoning may be aged so as to penetrate into the black and white tendon. In the black and white tendon seasoning and aging step (S600), at a temperature of 5 to 10 ° C for 1 to 2 hours It can be aged.

If the fermentation of the black beef tendon is performed below the lower limit range in the fermented beef tendon seasoning and fermentation step S600, there is a problem that the seasoning is not absorbed up to the inside of the black beef tendon, , The surface and the inside of the black bean tendon are excessively seasoned to deteriorate the flavor of the black bean tendon.

7. Soup Mixing and Heating Step (S700)

The broth mixing and heating step S700 is a step of heating and boiling the mixture of the black bean broth soup and the boiled broth broth obtained by mixing the black bean tendons and the materials in the breeding and softening step S400, The broth and broth can be mixed and mixed in a weight ratio of 6: 4 to 4: 6.

In the broth mixing and heating step (S700), the black and white tendon broth can use the soup produced in the black and white tendon-finishing and softening step (S400), and the right-foot soup can use the broth produced by boiling the right- have.

For example, the fermentation broth may be prepared through (1) a material preparation step, (2) a leaching step, (3) a heating step, and (4) a cooling aging step.

(1) Material preparation step

The material preparing step is a step of preparing materials for preparing the right-footed broth, and the materials for producing the right-footed broth can be selected from the group consisting of oval, radish, mandarin, jujube and licorice.

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.

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.

The jujube has been used as a herb medicine since ancient times as a mental stabilizer, a stress reliever, an insomnia treatment, a liver detoxification promoting agent and a nutrient.

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.

(2) Leaching step

The leaching step is a step of immersing the materials in the purified water for a predetermined time to leach the usable components of the materials. In the leaching step, 80 to 120 parts by weight of alum, 3 to 7 parts by weight of sulfur, 5 to 10 parts by weight 5 to 10 parts by weight of jujube, and 2 to 3 parts by weight of licorice, 500 to 800 parts by weight of purified water is mixed with 100 parts by weight of the total of oyster, Lt; 0 > C for a period of 200 to 300 minutes so that the oil component of the materials can be leached.

(3) Heating step

The heating step is a step of adding radish to the materials immersed in the purified water and heating them to prepare the broth.

The heating step may be performed in such a manner that 2 to 5 parts by weight of the materials are added to 100 parts by weight of the whole of the immersed purified water, A pressure of 1.5 to 2.0 kgf / cm < ² > and a temperature of 110 to 125 DEG C for 1 to 2 hours.

(4) cooling aging step

The cooling aging step is a step of cooling and aging the broth.

The cooling and aging step may be carried out by storing the fermented broth at a temperature of 5 to 10 DEG C for 2 to 3 hours.

8. Buckwheat station (S800)

The buckwheat bureau station manufacturing step S800 is a step of manufacturing a buckwheat buckwheat using the broth mixed with the broth and the broth.

In the buckwheat muffin preparation step S800, the aged black beef tendon and radish are added to the broth mixed with the black beef tendinous broth and the broth broth, and heated and boiled. Then, boiled meat and boiled meat are added to the broth and boiled Buckwheat grains can be prepared by adding buckwheat flour dissolved in cold water to the broth to adjust the concentration.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing a method for manufacturing a bovine buckwheat station according to the present invention;

<Examples>

First, the tendons were separated from the slaughtered black beef, and then immersed in purified water at 4 ° C for 4 hours to remove blood from the tendons of the black beef. The beef was heated at 100 ° C for 10 minutes and then boiled at 20 ° C for 7 minutes Lt; / RTI &gt;

Next, 1500 parts by weight of black bean tendon, 13,000 parts by weight of purified water, 100 parts by weight of soju, 400 parts by weight of soybean paste, 5 parts by weight of soybean paste, 15 parts by weight of garlic, 0.2 part by weight of laurel leaf and 50 parts by weight of cooking oil, Lt; 0 &gt; C for 120 minutes.

Next, the mixture of seasonings and black beef tendons at a weight ratio of 10 parts by weight of soy sauce, 15 parts by weight of garlic and 100 parts by weight of shochu was mixed and aged at a temperature of 7 ° C for 1 hour and 30 minutes.

Then, the mixture of the black bean soup and the broth soup was mixed with the broth, and the aged black bean worm and radish were added to the soup, and the mixture was heated to boil. Then, boiled meat and boiled meat were added to the mixture and boiled, And the concentration was adjusted by injecting into the above broth to produce the buckwheat grains according to the examples.

<Comparative Example>

We prepared beef stew with the beef as the general method.

As described above, the sensory evaluation of taste, texture, and preference of the conventional beef bran prepared by the embodiment of the present invention and the above-described comparative example were performed, and the results are shown in Table 2 below . The sensory test was conducted on 25 general consumers. The scores and the evaluation criteria were based on the 9-point scoring method and are shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division Taste (flavor) Incense (odor) Texture (physical property) Comprehensive preference Example 8.4 8.5 8.3 8.4 Comparative Example 6.9 7.1 6.8 6.9

As shown in Table 2, the taste, flavor, texture, and overall preference of the beef bran prepared by the Example and the Comparative Example were compared with each other, and as a result, It was found that the overall taste (flavor), flavor (smell), and overall preference were superior to those of the beef stew produced by the comparative example.

This is because, according to the embodiment, the bovine bovine buckwheat bran produced by using the Jeju bovine beef tendon and the buckwheat flour makes the bovine tendon's unique chewy, soft texture and nutrition, and the cool and clean sweetness of the country harmonize with the consumer It is judged that it satisfies the preference of

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

(S100) for preparing a black and white tendon by separating the tendon from the slaughtered beef;
Removing the remaining blood in the prepared black wrist tendon (S200);
And a cooling step (S300) of heating and defrosting the molten tendrils to remove the blood from the molten steel to cool the molten tendrils and cooling the molten tendrils.
(Step S400) of boiling and softening the black beef tendon by mixing the cooled beef tendon with materials consisting of purified water, soju, radish, miso, garlic, laurel leaf and cooking oil, and boiling the softened beef tendon (S400);
(S500) for separating the molten beef tendon and beans mixed with the above materials from the materials and cutting the molten beef to a predetermined length;
(S600), which is prepared by mixing the cut black bean tendon with a seasoning consisting of soup soy sauce, garlic, and soju, followed by aging;
In step S700, the broth mixing and heating step (S700) is performed by mixing the black bean broth soup prepared by mixing the black beef tendons and the materials prepared in the black beef tendon and softening step (S400) and the broth produced by boiling the right beef, ; And
(S800) for preparing a buckwheat bran using a broth mixed with the broth and the broth of corn steep liquor,
The removing step (S200) is performed by immersing the prepared tendon of the Jeju black cattle for 3 to 5 hours in purified water at 3 to 8 캜,
The bovine tendon retention and cooling step (S300) may be performed by heating the bovine tendon removed from the bovine bone at 95 to 105 ° C for 8 to 12 minutes, cooling the bovine tendon at 15 to 25 ° C for 5 to 10 minutes Lt; / RTI &gt;
The black bean tendon is 1400 to 1600 parts by weight, the purified water is 8000 to 15000 parts by weight, the shochu is 90 to 110 parts by weight, the mushroom is 350 to 450 parts by weight in the black beef tendency and softening step S400, 3 to 7 parts by weight of garlic, 13 to 17 parts by weight of garlic, 0.1 to 0.3 parts by weight of the laurel leaf, 45 to 55 parts by weight of the vegetable oil, Min by mixing the black beard tendons and the materials for a minute,
In the step 660, the sauce is blended in a weight ratio of 8 to 12 parts by weight of soy sauce, 13 to 17 parts by weight of garlic and 90 to 110 parts by weight of shochu, Aged at a temperature of 5 to 10 DEG C for 1 to 2 hours,
In the broth mixing and heating step (S700), the black beef tendinous broth and the broth broth are mixed and mixed in a weight ratio of 6: 4 to 4: 6,
In the broth mixing and heating step (S700), the broth broth is manufactured through (1) a material preparation step, (2) a leaching step, (3) a heating step, and (4) a cooling aging step,
(1) The preparation of the material is a step of preparing the ingredients for producing the right-footed broth. Examples of the ingredients for producing the right-footed broth include the bovine, the radish, the radish, the jujube and the licorice,
(2) The leaching step is a step of immersing materials made of the above-mentioned Umbilical, Umbilicus, Japanese apricot, jujube and licorice into purified water for a certain period of time to leach the usable components of the above materials. 120 to 100 parts by weight of a mixture containing 3 to 7 parts by weight of sulfur, 5 to 10 parts by weight of mandarin, 5 to 10 parts by weight of jujube and 2 to 3 parts by weight of licorice, Mixing 500 to 800 parts by weight of purified water with respect to parts by weight and then immersing in a temperature range of 40 to 60 DEG C for 200 to 300 minutes,
The heating step (3) is a step of heating the materials immersed in the purified water and heating them to produce a right-footed broth. (3) In the heating step, 2 to 5 , Heating at a pressure of 1.5 to 2.0 kgf / cm &lt; ² &gt; and a temperature of 110 to 125 DEG C for 1 to 2 hours,
Wherein the cooling aging step (4) is carried out by storing the broth at a temperature of 5 to 10 캜 for 2 to 3 hours.
delete delete delete 6. A buckwheat buckwheat mill produced according to the process of claim 1.

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