KR102240912B1 - Manufacturing method of meet soup for jjigae - Google Patents

Abstract

The present invention is excellent in organoleptic because there is no already (異味) or off-flavor (異臭) in the beef bone broth used for steaming, and makes it possible to consume various nutrients, as well as to facilitate the distribution and storage of broth used for steaming. It relates to a method for producing a stew broth to achieve a uniform taste of the broth in various cooked foods, the method comprising: preparing a first broth of pork pelvic bones; Preparing a second broth of mushrooms; Preparing a third broth of gasiogapi; Preparing a fourth broth of windbreak; Preparing a preliminary broth by mixing the first broth, the second broth, the third broth, and the fourth broth; Adding 50g of kelp, 50g of leek root, 20g of onion skin and 2kg of radish to 100ℓ of the preliminary stock and heating at 50 to 80°C for 5 to 8 hours to prepare a fifth broth; And 5 g of red pepper paste, 10 g of red pepper powder, 4 g of MSG (sodium glutamate), 3 g of dried onion powder, 2 g of sugar, 2 g of vinegar, and 3 g of salt are added to 10 L of the fifth broth and heated at 80 to 100°C for 30 minutes to 1 hour to steam the broth. It comprises a; step of manufacturing.

Description

Manufacturing method of meet soup for jjigae}

The present invention relates to a method for preparing stewed broth, and more particularly, there is no already (異味) or off-flavor (異臭) in the beef bone broth used for stewing, so that it has excellent sensory properties and allows the intake of various nutrients. The present invention relates to a method for preparing stew broth that facilitates distribution and storage of broth used for stew, and makes it possible to achieve a uniform taste of broth in various cooked foods.

Due to westernization and diversification of dietary life, meat consumption is increasing day by day, and meat represented by pork, beef, and chicken is processed and consumed in almost all food types such as grilled, steamed, fried, tang, and red.

And, the beef bone broth using the meat bones has been used by Koreans for a variety of dishes (gomtang, seolleongtang, beef foot soup, crucible soup, etc.) from a long time ago, and recently, kimchi, miso stew, hot pot, seaweed, and even ramen have been used for cooking rice. It is also used when boiling.

Beef bone broth, which is rich in taste and nutrients, suits our taste and is recognized as a traditional health care food containing evenly various nutrients that promote the growth and development of children and the metabolism of adults.

In general, in order to cook nutritious foods such as gom-guk, gom-tang, beef-jok-tang, and crucible-tang at home, purchase high-quality pork bones or beef bones, wash them clean to remove foreign substances, fat, and blood. After brewing the fat 1-2 times, add 4-5 times the weight ratio of drinking water again and heat it over a strong heat at first, then heat it over a low heat for 5-8 hours after it starts to boil. Repeat 2-3 times to brew the beef bone broth and boil it. Used for the back.

However, in Korean Patent Registration No. 10-0741948, it is difficult to develop a unique color for the beef bone broth according to the conventional method, such as the conventional method for manufacturing beef bone broth using meat bone, and in particular, it is accumulated in the manufacturing process and reheated when used. In some cases, off-flavor may be expressed by doing so, and it is difficult to maintain optimal conditions and uniformity such as heating temperature, heating time, storage or storage, reuse, etc. in the process of brewing broth, and accordingly, concentration and nutrition of beef bone broth The reality is that the quality has not been stabilized, such as loss of ingredients, and the appearance of off-flavor.

As such, conventional beef bone broth does not have its own color, and the quality of the extract is not homogeneous, resulting in uneven quality, resulting in poor product value.Moreover, it has a dark brown color and a characteristic image or odor, resulting in poor sensory quality. Due to the problem, especially children and adolescents, students tend to avoid it, and there is a need for a solution.

[Prior technical literature]

1. Korean Patent Registration No. 10-0741948

An object of the present invention for solving the above-described problems is a homogeneous beef bone broth extract having a light brown intrinsic color, and is excellent in organoleptic properties because there is no already (異味) or off-flavor (異臭), solid content and By optimizing the fat content, it enhances the nutritional aspects, especially the organoleptic quality, and at the same time enables the intake of various nutrients, facilitates the distribution and storage of the broth used for steaming, and the broth used in various cooked foods. The aim is to provide a method for making steamed broth so that the taste can be uniform.

The stew broth production method according to an embodiment of the present invention for achieving the above object is a mixture of pig pelvic bone and water in a weight ratio of 1:10 to 30, and heating at 80 to 100°C for 8 to 10 hours The step of preparing a first broth (S11); Mixing the mushrooms and water at a weight ratio of 1:5 to 10, and heating at 50 to 80°C for 3 to 4 hours to prepare a second broth (S12); Mixing gasoline and water at a weight ratio of 1:10 to 30, and heating at 80 to 100° C. for 5 to 6 hours to prepare a third broth (S13); Mixing windbreak and water at a weight ratio of 1:10 to 30, and heating at 50 to 80° C. for 3 to 4 hours to prepare a fourth broth (S14); Mixing the first broth, the second broth, the third broth, and the fourth broth at 5:3:1:1: to prepare a preliminary broth (S15); Adding 50g of kelp, 50g of leek root, 20g of onion skin and 2kg of radish to 100ℓ of the preliminary stock and heating at 50 to 80°C for 5 to 8 hours to prepare a fifth broth (S16); And 5 g of red pepper paste, 10 g of red pepper powder, 4 g of MSG (sodium glutamate), 3 g of dried onion powder, 2 g of sugar, 2 g of vinegar, and 3 g of salt are added to 10 L of the fifth broth and heated at 80 to 100°C for 30 minutes to 1 hour to steam the broth. It comprises a; step of manufacturing (S17).

According to an embodiment of the present invention, 3 to 5 g of a mixture consisting of pepper, ginger, ginseng and capsaicin powder is added to 10 L of the steamed broth and stirred while heating at 40 to 60°C for 30 minutes to 1 hour.

According to an embodiment of the present invention, it is characterized in that the squid viscera pulverized product is additionally included in the stew broth.

When using the broth obtained by using the stew broth production method according to the present invention as described above, beef bone broth is a homogeneous extract having a light brown intrinsic color, and has no already or off-flavor, so it has excellent organoleptic properties and solid content. By optimizing the content of fat and nutrition, it can enhance not only the nutritional aspect, but also the organoleptic quality, and it can be obtained by ingesting a variety of nutrients, and it can be used in a variety of stew, so that a great effect can be obtained in marketability.

1 is a flow chart showing a method for producing a stew broth according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of a method for preparing a stew broth according to the present invention will be described in detail.

1 is a flow chart showing a method for producing a stew broth according to an embodiment of the present invention.

Here, in describing the present invention, detailed descriptions of related known functions or configurations will be omitted so as not to obscure the subject matter of the present invention.

Beef bone broth used for steaming has no already or off-flavor, so it has excellent organoleptic properties, enables you to consume various nutrients, and facilitates distribution and storage of broth used for steaming, and various cooking As shown in FIG. 1, a method for preparing a stew broth according to an embodiment of the present invention to achieve a uniform taste of the broth in a food is a first broth manufacturing method (S11), a second broth manufacturing method (S12). , A third broth manufacturing method (S13), a fourth broth manufacturing method (S14), a preliminary broth manufacturing method (S15), a fifth broth manufacturing method (S16) and a stew broth manufacturing method (S17).

First, before the step (S11) of preparing the first broth using the pig pelvic bone, the pig pelvic bone is trimmed.

That is, the meat broth material of the pork pelvic bone is cut to an appropriate size, for example, 10 to 25 cm long, and trimmed so that the nutrients of the bone can be sufficiently revived.

The trimmed broth material is immersed in water at room temperature for 20 to 30 hours to brew the blood contained in the bones.At this time, the broth material to be immersed based on 100 parts by weight of water is preferably 20 to 30 parts by weight, which is too much water. This is because the amount of water used is too much, which is uneconomical, and the amount of water is too much, and the removal of blood is not sufficient.

When the blood and foreign substances of the pig pelvic bone are removed by performing as described above, the first broth is prepared.

In the step of preparing the first broth (S11), the trimmed pig pelvic bones and water are mixed in a weight ratio of 1:10 to 30, and heated at 80 to 100°C for 8 to 10 hours.

At this time, seasonings or spices may be used to prevent the peculiar smell and rancidity of pig pelvic bones from occurring quickly, but in the present invention, only water was used to allow the broth to come out well without any obstruction. B. Spice was used when preparing the preliminary broth described below.

In addition, the heating step within the above temperature and time range minimizes the loss of bone nutrients, while nutrients such as minerals, protein, collagen, and chondroitin can be sufficiently brewed, and it is the most economical and efficient.

In the step of preparing the second broth (S12), mushrooms and water are mixed in a weight ratio of 1:5 to 10, and heated at 50 to 80°C for 3 to 4 hours.

By going through the heating step within the above temperature and time range, the nutrient and medicinal components of the mushrooms were sufficiently produced.

In the step of preparing the third broth (S13), gasiogapi and water are mixed in a weight ratio of 1:10 to 30, and heated at 80 to 100°C for 5 to 6 hours.

By going through the heating step within the above temperature and time range, the nutrient and medicinal ingredients of gasiogapi were sufficiently brought out.

In the step of preparing the fourth broth (S14), windbreak and water are mixed in a weight ratio of 1:10 to 30, and heated at 50 to 80°C for 3 to 4 hours.

By going through the heating step within the above temperature and time range, the nutrient and medicinal components of the windbreak were sufficiently produced.

In the step of preparing the preliminary broth (S15), the first broth, the second broth, the third broth, and the fourth broth prepared through the above method were mixed at 5:3:1:1: By having an appropriate blend of broth for pork ribs and other broths with other nutrients and medicinal properties, it can be suitably used for all stew.

Here, in preparing the broth, it is generally prepared by putting the ingredients for the first to fourth broth at once and boiling for a predetermined period of time,

In the present invention, in preparing the preliminary broth as described above, each of the first broth to the fourth broth was prepared separately, and the prepared broths were mixed to prepare each component of the first broth to the fourth broth. Since there is a concern that the effects on deriving nutrients and taste of the ingredients themselves may be reduced if they are prepared by heating in combination, each broth was prepared separately and then mixed as a preliminary broth and used.

That is, the first to fourth broths each have their own heating time to sufficiently brew the maximum nutrients in each of their ingredients, so each of the first to fourth broths is heated separately in consideration of this advantage. It was manufactured by doing.

Using the preliminary broth made as described above, the following step (S16) of preparing the fifth broth is carried out, which is 50 g of kelp, 50 g of green onion root, 20 g of onion skin and 2 kg of radish are added to 100 ℓ of the preliminary stock. It was heated at 50 to 80° C. for 5 to 8 hours.

Accordingly, through the preliminary broth manufacturing step and the fifth broth manufacturing step as described above, it is possible to sufficiently prevent the occurrence of odor or rancidity that may occur in the first broth, which is a pork pelvic bone broth.

Then, in the step (S17) of preparing a stew broth to be used for various stew, 5 g of red pepper paste, 10 g of red pepper powder, 4 g of MSG (sodium glutamate), 3 g of dried onion powder, 2 g of sugar, 2 g of vinegar and 3 g of salt are added to 10 L of the fifth broth. Put it and prepare by heating for 30 minutes to 1 hour at 80 to 100 ℃.

On the other hand, in the steaming broth of the present invention, if necessary, 3 to 5 g of a mixture consisting of pepper and ginger, and ginseng and capsaicin powder was added to 10 liters of steamed meat and stirred while heating at 40 to 60°C for 30 minutes to 1 hour. It is said to have the advantage of providing nutrients and umami without compromising the overall flavor of the broth composition for steaming because the taste and aroma are not strong, and helping to remove the smell of meat.

In addition, it is also possible to additionally include squid intestines pulverized product in the stew broth of the present invention, which has a high content of fat, vitamin B group, and minerals, and in particular, the squid intestines containing a high content of EPA and DHA are added to the broth composition. In addition to imparting high nutritional properties, it is intended to obtain the effect of replacing chemical seasonings by imparting a light and savory taste and umami taste to the broth composition.

Hereinafter, the present invention will be described in detail through specific examples.

[Example]

In order to find out the effect on the broth prepared through the stew broth manufacturing method of the present invention as described above, through comparison with the broth of a number of Preparation Examples according to the practice of the present invention and Comparative Examples sold or used in the market , Sensory evaluation for steamed crab, that is, taste, texture, aroma, and overall acceptability were investigated.

(Production Example 1)

According to an embodiment of the present invention, a first to fourth broth was prepared, and a preliminary broth was prepared by mixing the four broths at 5:3:1:1:, and then kelp in the preliminary broth, 50g, 50g, 20g and 2kg of green onion root, onion skin, and radish were added and heated at 50 to 80°C for 5 to 8 hours to prepare a 5th broth. Finally, 5g of red pepper paste and red pepper powder were added to 10ℓ of the 5th broth. 10g, MSG (sodium glutamate) 4g, dried onion powder 3g, sugar 2g, vinegar 2g and salt 3g were added and heated at 80 to 100°C for 30 minutes to 1 hour to prepare a steamed broth.

(Production Example 2)

According to an embodiment of the present invention, a first to fourth broth was prepared, and a preliminary broth was prepared by mixing the four broths at 5:3:1:1:, and then kelp in the preliminary broth, 50g, 50g, 20g and 2kg of green onion root, onion skin, and radish were added and heated at 50 to 80°C for 5 to 8 hours to prepare a 5th broth. Finally, 5g of red pepper paste and red pepper powder were added to 10ℓ of the 5th broth. 10g, MSG (sodium glutamate) 4g, dried onion powder 3g, sugar 2g, vinegar 2g and salt 3g were added and heated at 80 to 100°C for 30 minutes to 1 hour to prepare a steamed broth.

In addition, 3 to 5 g of a mixture consisting of pepper, ginger, ginseng and capsaicin powder was added to the stew broth prepared as described above, and stirred while heating at 40 to 60° C. for 30 minutes to 1 hour.

(Production Example 3)

According to an embodiment of the present invention, a first to fourth broth was prepared, and a preliminary broth was prepared by mixing the four broths at 5:3:1:1:, and then kelp in the preliminary broth, 50g, 50g, 20g and 2kg of green onion root, onion skin, and radish were added and heated at 50 to 80°C for 5 to 8 hours to prepare a 5th broth. Finally, 5g of red pepper paste and red pepper powder were added to 10ℓ of the 5th broth. 10g, MSG (sodium glutamate) 4g, dried onion powder 3g, sugar 2g, vinegar 2g and salt 3g were added and heated at 80 to 100°C for 30 minutes to 1 hour to prepare a steamed broth.

In addition, 110 g of crushed squid viscera was additionally included in the stew broth.

(Example 1)

Kimchi jjige was prepared using the broth of Preparation Examples 1 to 3. The kimchi used here was used that has been aged for 1 year, and was cooked by heating for 20 minutes.

(Example 2)

Fish stew, that is, ecological stew, was prepared using the broth of Preparation Examples 1 to 3. The ecology used here is commercially purchased or obtained by freezing and then thawing, and cooked by heating for 30 minutes.

(Comparative Example 1)

A commercially available instant kimchi stew was purchased and carried out in the same manner as in Example 1.

(Comparative Example 2)

A commercially available instant fish stew was purchased and carried out in the same manner as in Example 2.

[Sensory test]

Ten trained panelists were selected, and the stew broth of the present invention and the broth purchased on the market were placed in separate kimchi stew and fish stew, and sensory tests were conducted on taste, texture, aroma, and overall acceptability, as shown in Table 1. appear. Here, the sensory evaluation was conducted using a 9-point scoring method.

division incense flavor Texture Overall preference
Example 1 Manufacturing Example 1 8 8 7 8 Manufacturing Example 2 8 9 8 8 Manufacturing Example 3 9 9 8 9 Comparative Example 1 5 5 5 5
Example 2 Manufacturing Example 1 8 8 7 8 Manufacturing Example 2 9 9 7 9 Manufacturing Example 3 9 9 7 9 Comparative Example 2 6 5 5 5

As shown in Table 1, it was confirmed that the jjige dishes of Examples 1 and 2 obtained high results in terms of aroma, taste, texture, and overall preference as compared to Comparative Examples 1 and 2.

Although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those who have acquired ordinary knowledge in this technical field should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (3)

Mixing pig pelvic bone and water at a weight ratio of 1:10 to 30, and heating at 80 to 100° C. for 8 to 10 hours to prepare a first broth (S11);
Mixing the mushrooms and water in a weight ratio of 1:5 to 10, and heating at 50 to 80°C for 3 to 4 hours to prepare a second broth (S12);
Mixing gasoline and water at a weight ratio of 1:10 to 30, and heating at 80 to 100° C. for 5 to 6 hours to prepare a third broth (S13);
Mixing windbreak and water at a weight ratio of 1:10 to 30, and heating at 50 to 80° C. for 3 to 4 hours to prepare a fourth broth (S14);
Mixing the first broth, the second broth, the third broth, and the fourth broth at 5:3:1:1: to prepare a preliminary broth (S15);
Adding 50g of kelp, 50g of leek root, 20g of onion skin and 2kg of radish to 100ℓ of the preliminary stock and heating at 50 to 80°C for 5 to 8 hours to prepare a fifth broth (S16); And
5 g of red pepper paste, 10 g of red pepper powder, 4 g of MSG (sodium glutamate), 3 g of dried onion powder, 2 g of sugar, 2 g of vinegar, and 3 g of salt are added to 10 L of the fifth broth and heated at 80 to 100°C for 30 minutes to 1 hour to make steamed broth. Manufacturing step (S17); Jjige broth manufacturing method comprising a. The method according to claim 1, wherein 3 to 5 g of a mixture consisting of pepper, ginger, ginseng and capsaicin powder is added to 10 liters of the stewed broth and stirred while heating at 40 to 60°C for 30 minutes to 1 hour. The method according to claim 1, wherein the pulverized squid viscera is further included in the stew broth.

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