KR102321927B1 - Method for producing Korean beef GALBITANG using GONGJU chestnut - Google Patents

Abstract

The present invention relates to a method for producing galbitang, characterized in that it is prepared using Gongju chestnuts, a specialty product of Gongju, and Yugupurigat grown in Gongju, and to galbitang prepared by the method.

Description

{Method for producing Korean beef GALBITANG using GONGJU chestnut}

The present invention comprises the steps of: (1) adding gold-silver gold to water, then extracting and filtering to prepare a gold-silver extract; (2) after adding lotus leaf and aronia leaf to water, extracting and filtering to prepare a lotus leaf extract; (3) immersing beef ribs and Korean beef bones in the Geumhwagyu extract prepared in step (1) to drain blood; (4) After adding the lotus leaf extract prepared in the step (2) to the beef ribs and Korean beef mixed with the blood of the step (3), jujube, mulberry, onion, ginger and green onion root, boiled, boiled beef ribs, Korean beef mixed bones and separating the broth; and (5) adding and heating the boiled beef ribs separated in step (4), green onion, chestnut, root mustard leaf, garlic and salt to the broth separated in step (4). It relates to a method for producing galbitang and galbitang prepared by the method.

Gongju kernel chestnut is mostly starch except for water, and has been used as a major food resource along with grains such as rice and barley as an excellent source of carbohydrates. In addition, as a source of natural beta-carotene, various minerals, vitamins, and dietary fiber, its nutrition and functionality have been confirmed, and it is used as a material for convenience foods, favorite foods and health supplements. Conventionally, chestnuts are eaten raw or in the form of chestnuts, chestnut powder, chestnut porridge, baby food, canned food, alcohol, tea, etc. are providing

However, people are expecting and demanding another type of intake method that is out of the conventional intake method. In particular, Gongju Albalm contains a lot of carbohydrates and vitamin C and is low in water, so it is high in calories, detoxifies benzpirin, one of the carcinogens, and prevents adult diseases because it is rich in vegetable fiber. It has the effect of lowering the mood and reducing stress.

As the nutritional and functional properties of Gongju Albam are known through various studies and experiments, the demand for Gongju Albam is increasing, and various processed products using Gongju Albam and its manufacturing methods as well as various cooking methods are being developed.

Galbi is a low-fat and high-protein, low-fat rib, or a dish made from the backbone. Due to its unique taste and nutrition, it is one of the most favored foods by both Koreans and foreigners, along with kimchi and bulgogi. There are pork ribs made of pork and beef ribs made of beef. Foods using these ribs include beef rib soup made with ribs in broth, steamed ribs stewed with ribs and seasoned ribs, and grilled ribs. In cooking food using these ribs, if the proper ingredients are not mixed, the ribs are too tough to chew or swallow, and if the unique smell of ribs is not removed, there are problems such as a feeling of rejection.

The general method of making beef rib soup traditionally is to first cut the beef ribs into 5 to 6 cm pieces, boil them in fresh water, and cook them so that the meat on the bones is soft enough to fall off. Boil it, or just scoop it out with the broth, add chopped green onions, and season with salt.

Beef galbi-tang is a clear soup made from all the bone ingredients, but it has a different delicacy from other clear soups. In addition, beef galbi-tang is rich in nutrition and is easily digested and absorbed, so it is a very necessary food not only for the growth of children but also for the nutrition of adults.

In the conventional galbitang, it was common to simply boil the ribs by mixing them with the broth, or to boil the ribs that were first boiled with the broth and boil them again. Therefore, although the broth may have a umami taste, the meat is distinguished from the broth so that it has a taste of boiled meat or the unique smell of raw ribs is not removed, and the umami taste is poor.

On the other hand, as the lifestyles of modern people change through accelerated industrialization and economic growth, there are major changes in the overall diet including food and meal types. Accordingly, the proportion of eating half-cooked or fully-cooked food purchased at home, ordered or delivered is increasing, even if eating at home. The proportion of single-person households and dual-income couples skipping breakfast is increasing This is increasing.

Korean Patent No. 1726570 discloses a method for preparing galbitang, and Korean Patent No. 2222053 discloses a method for preparing boneless galbitang with no nurin odor removed. different

The present invention has been derived from the above needs, and the object of the present invention is to use Gongju special products, Gongju Albam and Yugupurigat, to produce galbitang suitable for consumers' preferences while removing the nurin odor, selection of auxiliary materials, pretreatment, An object of the present invention is to provide a method of manufacturing galbitang having excellent quality and preference by optimizing manufacturing conditions such as heating.

In order to solve the above problems, the present invention comprises the steps of: (1) preparing a gold-silicon extract by extracting and filtering after adding gold-silver gold to water; (2) after adding lotus leaf and aronia leaf to water, extracting and filtering to prepare a lotus leaf extract; (3) immersing beef ribs and Korean beef bones in the Geumhwagyu extract prepared in step (1) to drain blood; (4) After adding the lotus leaf extract prepared in the step (2) to the beef ribs and Korean beef mixed with the blood of the step (3), jujube, mulberry, onion, ginger and green onion root, boiled, boiled beef ribs, Korean beef mixed bones and separating the broth; and (5) adding and heating the boiled beef ribs separated in step (4), green onion, chestnut, root mustard leaf, garlic and salt to the broth separated in step (4). It provides a method for producing galbitang.

In addition, the present invention provides a galbitang prepared by the above method.

The galbitang of the present invention uses Gongju's special product, Gongju Albam, Yugupurigat produced in the Gongju area, and various auxiliary ingredients to show excellent flavor and excellent umami. Suitable galbitang can be provided.

In order to achieve the object of the present invention, the present invention

(1) preparing a gold-silver extract by extracting and filtration after adding gold-silver gold to water;

(2) after adding lotus leaf and aronia leaf to water, extracting and filtering to prepare a lotus leaf extract;

(3) immersing beef ribs and Korean beef bones in the Geumhwagyu extract prepared in step (1) to drain blood;

(4) After adding the lotus leaf extract prepared in the step (2) to the beef ribs and Korean beef mixed with the blood of the step (3), jujube, mulberry, onion, ginger and green onion root, boiled, boiled beef ribs, Korean beef mixed bones and separating the broth; and

(5) to the broth separated in step (4), adding boiled beef ribs, green onion, chestnuts, root mustard leaves, garlic and salt separated in step (4) to prepare it including the step of heating A method for preparing galbitang is provided.

In the method for producing galbitang of the present invention, the gold-geum-gyu extract in step (1) is preferably obtained by adding 80-120 g of gold-geumhwagyu to 45-55 L of water and then extracting it at 80-90°C for 50-70 minutes. It can be prepared by filtration, and more preferably, after adding 100 g of Geumhwagyu to 50 L of water, extraction at 85° C. for 60 minutes, followed by filtration.

In addition, in the method for preparing galbitang of the present invention, the lotus leaf extract of step (2) is preferably 90-100 ℃ after adding 80-120 g of lotus leaves and 45-55 g of aronia leaves to 45-55 L of water. It can be prepared by extraction and filtration for 2 to 4 hours, more preferably by adding 100 g of lotus leaves and 50 g of aronia leaves to 50 L of water and then extracting and filtering at 100° C. for 3 hours. .

In addition, in the method for producing galbitang of the present invention, the step (3) preferably involves soaking 0.8 to 1.2 kg of beef ribs and 8 to 12 kg of Korean beef miscellaneous bones in Geumhwagyu extract for 20 to 28 hours to drain blood, and more Preferably, 1 kg of beef ribs and 10 kg of Korean beef bones can be soaked in Geumhwagyu extract for 24 hours to drain blood.

In addition, in the method of manufacturing galbitang of the present invention, the step (4) is preferably 45-55 L of lotus leaf extract, 45-55 g of jujube 45-55 g, 80-120 g of Eom tree, 80- After adding 120 g, 25-35 g of ginger, and 80-120 g of green onion root, boil at 90-100°C for 3-5 hours to separate boiled beef ribs, Korean beef bones and broth, more preferably with blood. After adding 50 L of lotus leaf extract, 50 g of jujube, 100 g of mulberry tree, 100 g of onion, 30 g of ginger and 100 g of green onion root to the subtracted beef ribs and Korean beef bones, boil at 100°C for 4 hours. can be separated.

In addition, in the method for producing galbitang of the present invention, the step (5) is preferably 600-800 g of beef ribs boiled in 45-55 L of broth, 130-170 g of green onions, 450-550 g of chestnuts, 270- By adding 330 g, 80-120 g of garlic and 27-33 g of salt, it can be heated at 90-100℃ for 50-70 minutes, more preferably 700 g of beef ribs boiled in 50 L of broth, 150 g of green onion, chestnut 500 g, 300 g of rhizome leaves, 100 g of garlic and 30 g of salt may be added and heated at 100° C. for 60 minutes.

In addition, the manufacturing method of the galbitang, more specifically,

(1) After adding 80-120 g of Kumhwa-gyu to 45-55 L of water, extracting at 80-90° C. for 50-70 minutes, and filtering to prepare a gold-silver extract;

(2) after adding 80-120 g of lotus leaves and 45-55 g of aronia leaves to 45-55 L of water, extracting at 90-100° C. for 2-4 hours and filtering to prepare a lotus leaf extract;

(3) soaking 0.8~1.2 kg of beef ribs and 8~12 kg of Korean beef ribs in the Geumhwagyu extract prepared in step (1) for 20~28 hours to drain blood;

(4) 45-55 L of lotus leaf extract prepared in step (2), 45-55 g of jujube, 80-120 g of mulberry, 80-120 g of onion, After adding 25~35 g of ginger and 80~120 g of green onion root, boiling at 90~100℃ for 3~5 hours, separating boiled beef ribs, Korean beef bones and broth; and

(5) 600-800 g of boiled beef ribs separated in step (4), 130-170 g of green onions, 450-550 g of chestnuts, 270-330 g of rhizome leaves in 45-55 L of broth separated in step (4) g, by adding 80-120 g of garlic and 27-33 g of salt and heating at 90-100 ° C. for 50-70 minutes,

more specifically

(1) adding 100 g of Kumhwagyu to 50 L of water, followed by extraction at 85° C. for 60 minutes, followed by filtration to prepare an extract of Kumhwagyu;

(2) after adding 100 g of lotus leaf and 50 g of aronia leaf to 50 L of water, extracting at 100° C. for 3 hours and filtering to prepare a lotus leaf extract;

(3) soaking 1 kg of beef ribs and 10 kg of raw Korean beef bones in the Geumhwagyu extract prepared in step (1) for 24 hours to drain blood;

(4) 50 L of lotus leaf extract prepared in step (2), 50 g of jujube, 100 g of mulberry tree, 100 g of onion, 30 g of ginger, and 100 g of green onion root, prepared in step (2), to beef ribs and Korean beef after removing the blood from step (3). Boiling at 100° C. for 4 hours after adding , separating boiled beef ribs, Korean beef bones and broth; and

(5) In 50 L of the broth separated in step (4), 700 g of boiled beef ribs separated in step (4), 150 g of green onions, 500 g of chestnuts, 300 g of rhizome leaves, 100 g of garlic and 30 g of salt and heating at 100° C. for 60 minutes.

The present invention also provides a galbitang prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Preparation of Korean beef ribs soup

(1) After adding 100 g of Kumhwagyu petals to 50 L of purified water, extraction was performed at 85° C. for 1 hour, followed by filtration to prepare a Kumhwagyu extract.

(2) 100 g of lotus leaves and 50 g of aronia leaves were added to 50 L of purified water, extracted at 100° C. for 3 hours, and filtered to prepare a lotus leaf extract.

(3) 1 kg of Korean beef ribs and 10 kg of Korean beef bones were soaked in 11 L of the Geumhwagyu extract prepared in step (1) for 24 hours to drain blood. When the blood was drained, the blood was drained by changing the Keumhwagyu extract to a new Keumhwagyu extract once every 6 hours.

(4) 50 L of lotus leaf extract prepared in step (2) and 50 g of jujube, 100 g of mulberry tree, 100 g of onion, 30 g of whole ginger and green onion root to Korean beef beef ribs and Korean beef bones obtained by subtracting blood from step (3) After adding 100 g, it was boiled at 100° C. for 4 hours to separate boiled beef ribs, Korean beef bones and broth. In the separated broth, impurities and residues in the broth were separately removed.

(5) In 50 L of the broth separated in the step (4), 150 g of the separated boiled beef ribs and shredded green onions in the step (4), 500 g of Gongju chestnut, 300 g of leaves of yugupurigat (root greens), minced garlic Galbitang was prepared by heating at 100° C. for 1 hour by adding 100 g and 30 g of flower salt.

(6) The galbitang prepared in step (5) was subdivided into a retort pouch, filled, sealed, put in a retort machine, and ^{heated at 130° C. and 2 kgf/cm 2} for 20 minutes.

Comparative Example 1. Preparation of Korean beef rib soup

(1) 1 kg of Korean beef ribs and 10 kg of Korean beef bones were soaked in 11 L of purified water for 24 hours to drain blood. When the blood was drained, the purified water was changed once every 6 hours to drain the blood.

(2) 50 L of purified water, 50 g of jujube, 100 g of mulberry tree, 100 g of onion, 30 g of whole ginger, and 100 g of green onion root were added to Korean beef ribs and Korean beef bones from which the blood was removed from step (1), and then at 100 ° C. Boiled for 4 hours, boiled beef ribs, Korean beef bones and broth were separated. In the separated broth, impurities and residues in the broth were separately removed.

(3) To 50 L of the broth separated in step (2), 150 g of boiled beef ribs and shredded green onions in step (2), 500 g of Gongju albam, 100 g of minced garlic and 30 g of flower salt were added and heated at 100 ° C. Galbitang was prepared by heating for 1 hour.

(4) The galbitang prepared in step (3) was subdivided into a retort pouch, filled, sealed, put in a retort machine, and ^{heated at 130° C. and 2 kgf/cm 2} for 20 minutes.

Comparative Example 2. Preparation of Korean beef rib soup

Prepare Korean beef rib soup by the method of Preparation Example 1, but do not use aronia leaves in preparing the lotus leaf extract in step (2), add 150 g of lotus leaves to 50 L of purified water, extract at 100° C. for 3 hours, and filter Hanwoo galbitang was prepared using the lotus leaf extract prepared by

Comparative Example 3. Preparation of Korean beef rib soup

(1) After adding 100 g of lotus leaf and 50 g of aronia leaf to 50 L of purified water, extraction was performed at 100° C. for 3 hours and filtered to prepare a lotus leaf extract.

(2) 1 kg of Korean beef ribs and 10 kg of Korean beef bones were soaked in 11 L of purified water for 24 hours to drain blood. When the blood was drained, the purified water was changed once every 6 hours to drain the blood.

(3) 50 L of lotus leaf extract prepared in step (1), 50 g of jujube, 100 g of mulberry tree, 100 g of onion, 30 g of whole ginger and green onion root to Korean beef beef ribs and Korean beef bones from step (2). After adding 100 g, it was boiled at 100° C. for 4 hours to separate boiled beef ribs, Korean beef bones and broth. In the separated broth, impurities and residues in the broth were separately removed.

(4) In 50 L of the broth separated in step (3), 150 g of boiled beef ribs and shredded green onions in step (3) above, 500 g of Gongju chestnuts, 300 g of leaves of yugupurigat (root greens), minced garlic Galbitang was prepared by heating at 100° C. for 1 hour by adding 100 g and 30 g of flower salt.

(5) The galbitang prepared in step (4) was subdivided into a retort pouch, filled, sealed, put in a retort machine, and ^{heated at 130° C. and 2 kgf/cm 2} for 20 minutes.

Comparative Example 4. Preparation of Korean beef rib soup

Korean beef galbitang was prepared by the method of Preparation Example 1, but galbitang was prepared without using yugupurigat in step (5).

Example 1. DPPH radical scavenging activity of Korean beef rib soup

Antioxidant activity was measured by hydrogen electron donating ability in order to examine the antioxidant activity of Korean beef rib soup. The sample was diluted with distilled water, 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After the mixed sample was reacted in the dark for 30 minutes, absorbance was measured at 517 nm. For hydrogen electron donating ability, each experiment was repeated 3 times and averaged, and then the degree of decrease in absorbance for the control was calculated by the following equation.

DPPH radical scavenging ability = (A-B)/A × 100

A: Absorbance of DPPH solution without sample added

B: Absorbance of reaction between DPPH and sample in the reaction solution

DPPH radical scavenging activity of Korean beef rib soup (%) Galbitang Type DPPH radical scavenging ability (%) Preparation Example 1 54.6±1.7 Comparative Example 1 35.1±1.2 Comparative Example 2 43.6±1.6 Comparative Example 3 47.2±2.0 Comparative Example 4 46.1±3.2

The results of DPPH radical scavenging activity of Galbitang are shown in Table 1 above. As a result, the Hanwoo galbitang of Preparation Example 1 showed the highest DPPH radical scavenging activity compared to the Hanwoo galbitang of Comparative Examples, and thus had the highest antioxidant activity. In addition, among the comparative examples, the Korean beef rib soup of Comparative Example 1 showed the lowest activity, and Comparative Example 3 showed the highest activity.

Example 2. Sensory test of Korean beef rib soup

A sensory test was performed with the Korean beef rib soup of Preparation Example 1 and Comparative Examples 1 to 4. The sensory test was conducted with 50 sensory test personnel, and the five-point sign indicating 1 point very bad, 2 points bad, 3 points average, 4 points good, 5 points very good, by classifying scent, taste, and overall preference. The scale method was used.

Sensory test of Korean beef rib soup division incense taste overall symbolism Preparation Example 1 4.5 4.4 4.4 Comparative Example 1 3.5 3.3 3.4 Comparative Example 2 3.7 3.6 3.6 Comparative Example 3 4.0 3.9 3.9 Comparative Example 4 3.6 3.7 3.7

The results of the sensory test of Hanwoo galbitang of Preparation Example 1 and Comparative Examples are shown in Table 2. In terms of flavor, taste, and overall preference, the Korean beef galbitang of Preparation Example 1 showed the highest score, and the Korean beef galbitang of Comparative Example 1 showed the lowest preference, confirming that the Korean beef rib soup of Preparation Example 1 was most preferred.

Claims (5)

(1) preparing a gold-silver extract by extracting and filtering after adding gold-silver gold to water;
(2) after adding lotus leaf and aronia leaf to water, extracting and filtering to prepare a lotus leaf extract;
(3) immersing beef ribs and beef bones in the Geumhwagyu extract prepared in step (1) to drain blood;
(4) Add the lotus leaf extract prepared in step (2) to the beef ribs and beef bones that have been drained of the blood in step (3), jujube, mulberry, onion, ginger and green onion root, and then boil, boil beef ribs, beef bones and broth separating; and
(5) to the broth separated in step (4), adding boiled beef ribs separated in step (4), green onions, chestnuts, root mustard leaves, garlic and salt, and heating How to make galbitang. The method according to claim 1, wherein the lotus leaf extract of step (2) is extracted by adding 80-120 g of lotus leaves and 45-55 g of aronia leaves to 45-55 L of water and then extracting at 90-100° C. for 2-4 hours. A method of producing galbitang, characterized in that it is prepared by filtration. According to claim 1,
(1) after adding 80-120 g of gold-geumhwagyu to 45-55L of water, extracting and filtering to prepare a gold-silver extract;
(2) after adding 80-120 g of lotus leaves and 45-55 g of aronia leaves to 45-55 L of water, extracting and filtering to prepare a lotus leaf extract;
(3) immersing 0.8~1.2 kg of beef ribs and 8~12 kg of beef bones in the Geumhwagyu extract prepared in step (1) to drain blood;
(4) 45-55 L of lotus leaf extract prepared in step (2), 45-55 g of jujube, 80-120 g of mulberry tree, 80-120 g of onion, and ginger Boiling after adding 25-35 g and 80-120 g of green onion root, separating the boiled beef ribs, beef bones and broth; and
(5) 600-800 g of boiled beef ribs separated in step (4), 130-170 g of green onions, 450-550 g of chestnuts, 270-330 g of rhizome leaves in 45-55 L of broth separated in step (4) g, garlic 80-120 g, and salt 27-33 g of a method for producing galbitang, characterized in that it is prepared including the step of heating. 4. The method of claim 3,
(1) after adding 80-120 g of Geumhwagyu to 45-55 L of water, extracting at 80-90° C. for 50-70 minutes, and then filtering to prepare a gold-silver extract;
(2) after adding 80-120 g of lotus leaves and 45-55 g of aronia leaves to 45-55 L of water, extracting at 90-100° C. for 2-4 hours and filtering to prepare a lotus leaf extract;
(3) soaking 0.8~1.2 kg of beef ribs and 8~12 kg of beef bones in the Geumhwagyu extract prepared in step (1) for 20~28 hours to drain blood;
(4) 45-55 L of lotus leaf extract prepared in step (2), 45-55 g of jujube, 80-120 g of mulberry tree, 80-120 g of onion, and ginger After adding 25-35 g and 80-120 g of green onion root, boiling at 90-100° C. for 3-5 hours to separate boiled beef ribs, beef bones and broth; and
(5) 600-800 g of boiled beef ribs separated in step (4), 130-170 g of green onions, 450-550 g of chestnuts, 270-330 g of rhizome leaves in 45-55 L of broth separated in step (4) g, 80-120 g of garlic, and 27-33 g of salt are added and heated at 90-100° C. for 50-70 minutes. [Claim 5] Galbitang prepared by the method of any one of claims 1 to 4.