KR102092390B1 - Manufacturing method of a soup which is made by a head of cattle - Google Patents

Abstract

The present invention relates to ox head soup, in which an ox head is first treated with an oil-fat separation agent to treat ox head meat from which the fat and oil are removed with an alkaline aqueous solution, followed by pressurization and heating the same to manufacture ox head boiled beef, and boiling the ox head boiled beef with broth. According to the present invention, since fat and oil are easily separated, it is possible to shorten the manufacturing time and have a soft and elastic texture without crumble texture of ox head boiled beef.

Description

Manufacturing method of a beef head soup {Manufacturing method of a soup which is made by a head of cattle}

The present invention relates to a method of manufacturing a cow head gomtang that is simple to manufacture and has excellent flavor.

Gomtang Gomtang is a boiled boiled boiled head, usually boiled with bovine bone and boiled. Boiled boiled for 2-3 hours, then boiled and cut into pieces that are easy to eat, prepared with head meat. Then, put the head meat in the bear soup to prepare.

However, cow hair has a more gelatinous texture than other parts of cows, but it has a firm texture, but it is very difficult to process because it has more than half of the fat, and it takes a lot of time to remove fat and has many problems.

In addition, since the meat of the head is in various forms such as outer meat, meat, skin, and beef tongue, it has to be boiled for a long time.

In addition, boiled boiled with a simple bone and boiled head has the disadvantage of lacking a clear and deep taste of broth. In particular, when using bovine bone, there is a problem that odor occurs when it is not boiled for a long time.

Republic of Korea Registered Patent No. 1666649 (Invention name: method for manufacturing broth for beef head soup)

The present invention is to solve the problems as described above.

In order to solve the above problems, the present invention comprises the steps of separating the fat and oil components from the cow head using a protein solubilizing enzyme and a fat or oil separating agent for cow head meat from the head of the cow head; Preparing the beef head meat by subjecting the cow head meat to alkali treatment followed by pressing and heating; Preparing the broth by putting the bovine bone, the tail pelvic bone, and the dead bone in water, boiling, and then adding more boiled meat; And adding the boiled beef head meat to the broth and boiling.

According to the present invention, it is possible to shorten the manufacturing time by easily separating the oil during the production process of the cow hair Gomtang by first treating the hair with an oil and fat separator.

In addition, by treating the cow head meat with an alkaline aqueous solution and subjecting it to pressure and heating, it is possible to provide a soft but elastic texture with no boiled head meat.

In addition, it is possible to remove the debris of the broth and shorten the production time of the broth by using it to prepare broth after the treatment of burning the head bone.

1 is a photograph of a cow head Gomtang prepared according to an embodiment of the present invention.

The present invention, as a method of manufacturing a cow head gomtang, separates the fat and oil components from the cow head using a protein solubilizing enzyme and a fat or oil separating agent for the cow head meat from which the cow head bone has been removed from the cow head, After the alkali treatment, the head and meat are prepared by pressing and heating, and boiled with the above-mentioned bovine bone, caudal bone, and skeletal bones, boiled, and boiled with additional amounts of simmer to prepare broth. It is prepared by adding the boiled beef head meat and boiling.

The present invention will be described in detail below.

First, a cow's head is prepared from the cow's head by applying the cow's bone.

The prepared beef head meat can be treated with a protein solubilizing enzyme and a brine solution of yeast as a fat or oil separation agent, and the fat or oil component can be separated by centrifugation.

This is to facilitate separation of fats and oils because the separation of fats and oils is significantly improved even at low temperatures when a large amount of fats and oils present in beef head meat is treated with a specific enzyme.

As such a specific enzyme, a protein solubilizing enzyme and a saline solution of yeast can be used.

As the protein solubilizing enzyme, endo-type neutral protease is more preferable, for example, protease of various microorganisms such as bacteria, fungi, yeast, actinomycetes, protease of animal origin such as rennin, pancreatin, papain, bromelain And protease of plant origin such as piecin.

The amount of the protease is not particularly limited, but it is generally good to have an enzyme activity of about 100 to 3000 units per 1 g of cow head. In addition, the enzyme activity is that the value of generating a decomposition product of 1 μg of tyrosine in 1 minute at pH 7.0 and 30 ° C. as milk substrate is used as a substrate.

The brine solution of the yeast is aged 7 to 21 days by putting the yeast in cold brine.

At this time, the yeast is preferably soy sauce yeast.

The salt water preferably has a salt concentration of 5 to 30% by weight and a temperature of -5 to 15 ° C.

The brine solution of the yeast thus prepared becomes an enzyme that contains, as a main component, an exo-type protease of yeast fungi. The aminopeptidase, an exo-type protease, is not easy to separate and purified for use as an enzyme and has never been applied to the separation of fats and fats of cattle, but the saline solution of the yeast of the present invention can be in a stable and safe state as the enzyme is economically prepared.

It is preferable that the brine of the yeast is hardly changed in the range of 6 to 8 even after the pH is added.

The amount of the brine solution of yeast is not particularly limited, but an amount having an enzyme activity of about 0.1 to 0.5 units per 1 g of cow head is preferred. And this enzyme activity is measured by the activity of the exo-type protease, and the amount of enzyme that releases 1 μmol of amino acid at 30 ° C. for 1 minute using Roysil, Grisil, and Glycine as a substrate is 1 unit. In addition, the amount of the enzyme activity is generally about 0.1 to 0.5 mL as the amount of the saline solution of the yeast.

The present invention can be carried out by a method of acting on a cow head meat for 10 to 180 minutes at a temperature of 40-65 ° C. by mixing a protein solubilizing enzyme and a saline solution of yeast with an appropriate amount of water in the cow head meat.

Due to this, even at low temperatures, the enzymatic action occurs sufficiently in cow head meat, so that the separation of fats and oils can easily occur without denaturation of cow head meat, and this makes the final product according to the method of the present invention a neat taste not felt in cow head gomtang. This can be improved and there is no loss of nutrients.

Thereafter, the cow head meat from which the fat or oil component has been removed may be immersed in an alkaline aqueous solution, subjected to alkali treatment, and then subjected to pressure and heating treatment to produce cow head meat.

Heating beef lice tends to harden and feel when eaten by heat, which indicates that the meat fibers contract due to heat, hardening the fibers themselves, and there is a lot of juice leakage, making them feel chewy or chewy. .

In the present invention, by manufacturing the beef head meat as described above, the fiber of the meat is softened without shrinking, so that the meat becomes very soft and elastic, so that the feeling of chewing is not smooth or chewy, and improves so that the flavor is excellent. You can.

By immersing the cow head meat in an alkaline aqueous solution, the alkaline aqueous solution penetrates the cow head meat. At this time, it is possible to show a softer texture by penetrating the alkaline aqueous solution up to the inside of the beef head.

The concentration of the alkaline aqueous solution is preferably 0.1 to 1.0% by weight, but if it is less than 0.1% by weight, the meat becomes hard or tough, and when it exceeds 1.0% by weight, slippery mucus appears on the surface of the meat and an alkaline odor may be strong.

As the alkaline aqueous solution, aqueous solutions such as sodium hydrogen carbonate (baking soda), sodium carbonate, sodium hydroxide, sodium lactate, and sodium acetate provide softness to meat and do not exhibit a strong alkaline odor even at low concentrations of alkaline aqueous solutions.

The method of impregnating the cow head with an alkaline aqueous solution may use a conventional method such as immersion, and the temperature of the alkaline aqueous solution is 5 to 40 ° C, and the immersion time is preferably 1 to 24 hours.

If it is out of the above range, the amount of impregnation of the alkaline aqueous solution may decrease or the heat-treated meat may be hardened or toughened due to heat denaturation of the protein of meat.

Then, the beef head treated with an alkaline aqueous solution is subjected to pressure and heating treatment.

Pressurization and heat treatment can be performed at 110 to 120 ° C for 10 to 120 minutes. At this time, the gauge pressure is 0.4 to 1.0 kgf / cm 2.

Meanwhile, a step of preparing broth is carried out.

After removing the blood, remove the blood from the boil, remove the first boiled water and remove the first boiled water to remove the smell and smell. After washing, add 5-10 parts by weight of the head bone, 2-5 parts by weight of the tail pelvis, and 5-10 parts by weight of the ethmoid bone for 100 parts by weight of water. It can be boiled more and manufactured.

It is rich in calf bone, and has a shallow taste to enhance the taste of broth.

The tail pelvic bone is rich in protein, calcium, and minerals, and the broth is pale.

Sagol has a good taste and contains high-quality protein and rich collagen and calcium, so it is used without boiled when boiling Gomtang or Seolleongtang, and is especially good for pregnant women, mothers, or weak people.

On the other hand, in the present invention, a process of baking bones used when preparing broth can be further performed.

A unique roast flavor and odor is given to the bone by the baking treatment, and extraction of the flavor and odor of the bone can be easily performed by subjecting the bone to boiling under pressure in this state.

Baking treatment can be used without limitation a method that can be baked at a high temperature uniformly at a predetermined temperature. For example, oven heating by hot air, direct heating, and the like.

At this time, the baking treatment may be performed at 200 to 250 ° C for 10 to 30 minutes.

If it is out of the above range, the flavor and aroma of the broth may not appear sufficiently or the bitter taste may appear due to the burning of the bone.

Thereafter, the bone can be cooled and heated using hot water at a pressure of 0.1 to 1.4 kgf / cm 2 at 102 to 115 ° C.

When it is out of the above range, the elution of the bone component is less, so that the flavor and fragrance are not sufficiently exhibited in the broth or economically undesirable.

As described above, by subjecting the pressurization / heating treatment to hot water after the baking treatment, it takes a long time to prepare the broth by boiling the bone, and thus, the problem of uneven flavor and odor can be solved.

Hereinafter, the present invention will be described in more detail based on the following examples and comparative examples.

However, the following examples are only for exemplifying the present invention, and the present invention is not limited by the following examples, and can be changed to other equivalents of substitution and equivalent within the scope not departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

[Example 1]

The cow's head was removed from the cow's head to separate the cow's head from the cow's head, and immersed in cold water for 4 hours to remove blood.

After adding 160 parts by weight of 23 wt% saline at 0 ° C to 100 parts by weight of soy sauce yeast (pH 6.8) and aging at 20 ° C for 20 days, solid content was removed by filtration to prepare a brine solution of soy sauce yeast (pH 6.7).

When 100 parts by weight of the beef head was indirectly heated with hot water, when the product temperature reached 50 ° C, 1 part by weight of the neutral protease orientase 10NL (HBL, Japan) and 5 parts by weight of the brine solution of the soy sauce yeast water 200 The suspension suspended in parts by weight was evenly sprinkled on the cow's head and reacted while keeping warm at 50 ° C for 2 hours.

Thereafter, centrifugation was performed at 3000 rpm for 10 minutes in a centrifuge to obtain cow head meat from which oil and fat components were removed.

The head was immersed in sodium hydrogen carbonate at a concentration of 0.5% by weight as an alkaline aqueous solution for 12 hours, and then alkali-treated.

Then, the alkali-treated beef head meat was placed in a pressure cooker and pressurized and heated in hot water at 115 ° C for 30 minutes to prepare beef head meat.

Meanwhile, with respect to 100 parts by weight of water, 5 parts by weight of the head bone, 3 parts by weight of the tail pelvic bone and 7 parts by weight of the bone were boiled for 10 hours, and then 0.5 parts by weight of parsley was boiled for another hour to prepare broth.

The beef head meat broth was added to the broth and boiled for 5 minutes to prepare cow head gomtang.

[Example 2]

In Example 1, the same method as in Example 1 was used, except that the aqueous sodium hydrogen carbonate solution used for the alkali treatment was used instead of the hot water used when preparing beef head meat by pressing and heating treatment. To prepare a head soup Gomtang.

[Example 3]

When preparing the broth in Example 1, the same method as Example 1 was used, except that the broth was prepared as follows.

The head, tail and bone were baked in an oven at 250 ° C for 15 minutes. After roasting, the bones did not burn significantly, and the entire brown color appeared, and a characteristic roasting flavor and smell appeared.

The bones were then allowed to cool.

Thereafter, 5 parts by weight of roasted head bones, 3 parts by weight of baked tailbone bones and 7 parts by weight of baked bones were placed in 100 parts by weight of water in a pressure cooker, and heated and pressed at 115 ° C for 120 minutes to prepare broth.

Even in such a short-time treatment, a lot of bone components eluted, and the broth with good flavor and smell was prepared. In addition, roast scent appeared in the broth.

[Comparative Example 1]

In Example 1, using the same method as in Example 1, except that cow head was immersed in 1.2% by weight of sodium hydrogen carbonate as an alkaline aqueous solution for 12 hours when the alkali treatment was performed. Did.

[Comparative Example 2]

In Example 1, when preparing the broth, on the other hand, was prepared by using the same method as in Example 1, except that 15 parts by weight of bovine bone in water and boiled for 10 hours to prepare broth.

Sensory evaluation (five scales) was performed on 10 evaluation trainees trained for the Sommy Gomtang of the above Examples and Comparative Examples, and the results are shown in Table 1 below.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Meat (flesh) taste Neatness without feeling 4.2 4.1 4.2 3.8 4.1 Soft 3.8 4.1 3.9 4.3 3.9 elasticity 3.7 4.3 3.8 4.5 3.6 Alkali odor 4.1 3.8 4.3 2.8 3.5 gravy Catch 3.6 3.7 4.5 3.5 2.7 Preference 3.4 3.6 4.2 3.3 2.5 Sommori Gomtang Comprehensive Preference 3.9 4.0 4.2 3.6 3.3

According to the embodiment of the present invention, the head of the head of Gom-tang exhibits a neat taste that is not felt due to the removal of the fat, and indicates that the meat's fibrous tissue is not cured to show a soft yet non-smooth, elastic chewing sensation. It is confirmed from 1.

In addition, according to Example 3, it was also confirmed that the broth prepared after the treatment of roasting the bones exhibits a deep and rich taste without being caught even if the broth is prepared in a short time.

Claims (5)

A step of treating cow's head meat from which the cow's head has been cut from the head of the head using a protein solubilizing enzyme and a fat separation agent, and centrifuging and removing the fat component from the cow's head;
Preparing the beef head meat by subjecting the cow head meat to alkali treatment followed by pressing and heating;
Preparing the broth by putting the bovine bone, the tail pelvic bone and the dead bone in water and boiling, then adding more boiled meat; And
Including the step of boiling the beef head meat and boiled in the broth;
The protein solubilizing enzyme is an endo-type neutral protease, selected from proteases of microbial origin, proteases of animal origin and proteases of plant origin,
The fat-and-oil separation agent is characterized in that the soy sauce yeast is placed in salt water having a concentration of 5 to 30% by weight and a temperature of -5 to 15 ° C and aged for 7 to 21 days to be a brine solution of yeast having a pH of 6 to 8. Method for manufacturing Sommori Gomtang. delete delete According to claim 1,
The alkali treatment is a method of producing cow head gomtang, characterized in that the cow head is impregnated with an aqueous solution selected from sodium hydrogen carbonate, sodium carbonate, sodium hydroxide, sodium lactate and sodium acetate. According to claim 1,
The pressurization and heating treatment, the method of producing a head soup Gomtang characterized in that for 10 to 120 minutes at 110 ~ 120 ℃ using hot water in a sealed pressure cooker.

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