KR102413133B1 - Tail gomtang excellent in stain resistance and flavor preservation and cooking method thereof, and home-style tail gomtang pouch for distribution using the same - Google Patents

Abstract

4 to 6 brix (brix) beef bone broth production step of preparing beef bone broth;
Concentrating the beef bone broth prepared in the step of preparing the beef bone broth and then sterilizing to prepare a 10-20 brix beef bone broth concentrate;
A pork bone broth production step of preparing 4 to 6 brix beef bone broth;
Concentrating the pork bone broth and then sterilizing to prepare a pig bone concentrate to prepare 10 to 20 brix of pig bone concentrate;
A seaweed concentrate preparation step of preparing a seafood concentrate of 10 to 20 Brix;
A tail gomtang material processing step of processing tail gomtang, which is the tail of a cow from which blood and foreign substances have been removed, in a cooking pot;
a tail gomtang cooking step of cooking the beef tail broth obtained in the tail gomtang material processing step in a separate cooking pot;
In a reactor equipped with a stirrer and a temperature controller, 1,000 parts by weight of vinyl acetate, 1,000 parts by weight of a reaction solvent, and 10 to 20 parts by weight of a polymerization initiator a polymerization initiator solution preparation step of preparing a polymerization initiator solution by stirring for 30 to 60 minutes at a rate of 10 to 100 RPM after administration;
A purge gas selected from nitrogen or argon is continuously supplied at a rate of 1 to 5 L/hour to a flow reactor equipped with a stirrer and a temperature controller and discharged while reacting 1,000 parts by weight of solvent/hour, 700-1,200 parts by weight of vinyl acetate/hour, 150-400 parts by weight of monomer/hour, and 48-80 parts by weight of the polymerization initiator solution prepared in the polymerization initiator solution preparation step at a rate of 48 to 80 parts by weight/hour While supplying, the pre-polymerization reaction proceeds for 1 to 5 hours while maintaining the reactor pressure at 250 to 350 atm and the temperature at 40 to 100°C. After the initial polymerization reaction is completed, the monomer is supplied to the reactor at a rate of 250 to 500 parts by weight/hour to perform polymerization for 1 to 5 hours, and then steam stripping the polymerization reaction solution extracted from the lower part of the continuous reactor. a copolymerization step to obtain a vinyl acetate copolymer by treatment, separating the copolymer from the solvent, and drying at a temperature of 40 to 80° C. for 12 to 48 hours under reduced pressure;
After dissolving 500 to 1,000 parts by weight of the vinyl acetate copolymer prepared in the copolymerization step to a uniform phase in 100,000 parts by weight of an aromatic solvent, it is added dropwise to 500,000 parts by weight of a strong base solution having a pH of 12 to 13 while hydrolysis is performed. proceed The suspension generated during the saponification is stirred at a speed of 100 to 500 RPM at room temperature for 1 to 8 hours, filtered and washed, and then 12 to 24 in a vacuum oven maintained at 40 to 80 ° C. dried for an hour. After drying the saponified powder is extruded to produce pellets with a size of 2 to 5 mm, dried in an oven at 40 to 80 ° C. a saponification step of preparing a coalescence;
100,000 parts by weight of polyethylene in the first hopper and the third hopper of a co-extruder equipped with a co-extrusion die and saponified vinyl acetate produced through the saponification step The mixed resin mixed with 20,000 parts by weight of the copolymer, and 120,000 parts by weight of the saponified vinyl acetate copolymer prepared through the saponification step were administered to the second hopper, and then the temperature conditions were: barrel 160 ~ 200 ℃, die is a hot water distribution to obtain a wrapping paper for hot water distribution through a packaging film forming step of molding a packaging film with a saponified vinyl acetate copolymer film layer inside by extrusion molding at a rate of 6 to 15 kg/hour at 160 to 200 ° C. a wrapping paper completion step;
Packing paper for distribution of tail gomtang is completed by adding 150~250g of tail gomtang dish obtained in the cooking step of cooking tail gomtang to 450~550g of broth and 150~250g of tail gomtang material obtained in the step of processing tail gomtang. A method of completing the home-style tailed gomtang pouch for distribution with excellent contamination resistance and flavor preservation by vacuum packaging the soup distribution packaging obtained in the step to obtain a home-style tailed gomtang pouch for distribution.

Description

Tail gomtang excellent in stain resistance and flavor preservation and cooking method thereof, and home-style tail gomtang pouch for distribution using the same same}

The present invention relates to a tail gomtang excellent in stain resistance and flavor preservation, a cooking method thereof, and a method of completing a home-cooked tail gomtang pouch for distribution using the same. It relates to a tail gomtang with excellent stain resistance and flavor preservation, and a cooking method therefor, and a home-style tail gomtang pouch for distribution using the same, which is supplied to consumers in a single state.

Koreans often use spices such as garlic and green onions to give flavor to food. Depending on the recipe, these spices can preserve their own flavor.

For example, garlic, which is used in many dishes such as soups and vegetables, has its own flavor only when allicin, a pungent ingredient, is produced. Therefore, garlic must be added last when cooking food to produce allicin, because allinase, an enzyme that produces allicin, is weak against heat.

Any food ingredient is made up of small molecules called sugar and amino acids, and when it is cooked at a temperature of 130℃ or higher, it is transformed and combined with each other to create substances that emit fragrance.

The actual amount is a very small amount, less than 0.1%, but the scent strongly stimulates the sense of smell with a very small amount. Each food has a different composition of ingredients, so the flavor is slightly different, but the basic form of creating a flavor is similar.

In particular, when food is warm, the scent is felt because the scent is a very small molecule, and the movement of the molecule becomes more active as the temperature increases. The higher the temperature, the more scent substances volatilize into gas, which stimulates the olfactory cells of the nose, which is why we can feel the smell better.

The flavor of food made by heating has the shortest maintenance period among the various flavors. The life of the fragrance is shorter than the life of the product.

Feeling the smell means that the scent evaporates and disappears, so it is unavoidable that the scent leaks during cooking.

As an example, the spice used in tail gomtang is a generic term for a product that has a strong scent obtained from leaves, fruits, roots, etc. of plants and serves to enhance the flavor of food. Spices are highly volatile and have a unique color or taste. For this, packaging for protection is generally required to have gas barrier properties for fragrance preservation, moisture barrier properties for moisture absorption, and light barrier properties.

In addition, while flavor components are relatively easily soluble in water, there is a problem in that fragrances that promote appetite do not dissolve well in water.

In addition, there are only five tastes that can be felt with the mouth, and the various tastes of tens of thousands of dishes in the world are entirely determined by less than 0.1% of the flavor.

Therefore, in order to improve the taste of dishes, it is also necessary to develop recipes that reduce the loss of flavor during cooking and emit good food flavor during meals.

In addition to this, the product image and preference for consumers can be greatly improved when there is little contamination due to the packaging film of the tail gomtang by distribution.

In order to improve these characteristics, the following is a look at the prior art and patent literature that have been researched and developed so far and applied for a patent.

Korean Patent Registration No. 100245362 includes an inner layer and an outer layer made of a water-resistant thermoplastic resin and an intermediate layer of a gas barrier resin interposed between the two layers, and a specific surface area of any layer present on the inner surface of the intermediate layer of the gas barrier resin Provided is a plastic multilayer container mixed with this 1.0 m 2 /g or more of the adsorbent. The container according to the present invention is useful for effectively preserving the contents by capturing an unpleasant taste or odor, and for packaging items in which flavor such as rice is preserved. Korean Patent Registration No. 100078923 provides a food packaging pouch made of polybutylene terephthalate that has excellent directional preservation and is tasteless and odorless unlike polyethylene or polypropylene resin films. In addition, the odor that hardly disappears from the bag will not permeate the packaged food, and the bag will not deteriorate the direction of the food, which is the most important requirement of the food packaging material. In addition, the polybutylene terephthalate resin film used in the present invention may be molded by an inflation method and heat-sealed. Another advantage of the film according to the invention is that, since it has excellent properties even with a single layer of film, an economical food packaging bag can be manufactured with high productivity. Republic of Korea Patent No. 100584782 is a mixture of minced garlic with functional bamboo salt or refined salt in an appropriate ratio, freeze-dried and dried, and then pulverized. To provide a method for producing garlic bamboo salt or garlic salt that is not separated and that can be stored for a long time by preventing browning and moisture absorption during processing or storage through appropriate packaging. Garlic and salt are the most used and basic seasoning ingredients among various types of seasonings and ingredients used in cooking. According to the invention, garlic and salt have been separately added during cooking until now, but if you use a garlic salt complex seasoning material (or an intermediate material for processing) mixed with them, you can taste food with one addition, and also garlic Considering the various pharmacological effects of bamboo salt and bamboo salt, it has the advantage of being able to respond to the recent dietary consumption pattern that emphasizes convenience and functionality. Republic of Korea Patent Publication No. 1020060112768 provides a natural spiced soy sauce that can be used as a natural seasoning sauce containing natural spiced vegetables and brisket extract. According to the invention, soy sauce is boiled and concentrated with vegetables, high fructose sugar, starch syrup, etc., and prepared by mixing separately prepared spice vegetables, brisket extract and grapefruit extract. Therefore, the natural spiced soy sauce composition can preserve the flavor from the natural spiced vegetables, so it has a superior flavor than the existing soy sauce, and it can minimize the use of other ingredients during cooking, increasing consumer preference and satisfaction as well as improving the taste of various dishes. It is a useful invention with a large ripple effect in the food industry because it can be deepened. Korean Patent Laid-Open No. 1020070027998 provides a method for extracting, concentrating, and producing a distillate using flavored kelp or seaweed powder, and extracting, concentrating, and distilling the same. According to the above invention, the first process of processing kelp or seaweed in a fine powder state and in a grainy state and fine powder state by applying a unique flavor of kelp or seaweed, and the color and flavor inherent in kelp or seaweed using the kelp or seaweed powder coated with the fragrance It features extraction, concentration, and distillate manufacturing method using flavor-coated kelp or seaweed powder comprising the second process of extracting, concentrating, and preparing a distillate, and extracting, concentrating, and distilling the same. Accordingly, the taste, aroma and nutrients of kelp or seaweed can be ingested by preserving the color and flavor of the kelp or seaweed that make up the flavored kelp or seaweed powder, and having a deep taste and aroma. It has the effect of being ingested or used as an additive to food. Korean Patent Laid-Open Patent No. 1020020062884 discloses that pharmacological ingredients contained in various natural products identified in various medical books or used as folk remedies are extracted, concentrated, or made into an extract, and then used to cook functional rice (porridge) or use as cooking water. provides a way to According to the invention, by brewing the ingredients of a natural product with boiling water to cook rice or cooking food to stimulate appetite or improve preservation due to its unique color, and to provide functional foods containing pharmacological ingredients, treatment and prevention of various diseases It has the advantage of promoting health, such as improving the constitution. Korean Patent Laid-Open Patent No. 1020200069238 discloses that it is applied to the cooking and manufacturing process of food materials containing carbohydrates and proteins as main components and the consumption of favorite foods such as alcoholic beverages and beverages to increase the elasticity and flavor of cooked and manufactured food to improve texture and taste. and to provide a composition and product for improving the taste, aroma, body, and hangover of alcoholic beverages and beverages. Korean Patent Laid-Open Patent No. 1020210123489 discloses that food and a charcoal package for warming and flavoring are embedded together between the body of the container for food and the cover of the container for food. The lid of the container for charcoal fire with a hole in it and the charcoal built between them are made of a living charcoal lump, and the heat and the charcoal smell of the charcoal burning charcoal block is not only warming food while it is being delivered through a plurality of warming and flavoring holes. During delivery, the food can be flavored with the charcoal smell, which further enhances the taste and aroma of the food. Republic of Korea Registration No. 200403960 provides a pouch for product packaging that is made of synthetic resin material and prevents the separation of dust, foreign substances, and contained water, deterioration, and odor when packaging products or food. According to the present invention, chemical-free, environmentally friendly, and excellent preservation capacity is obtained by mixing nano silver or colloidal silver, that is, silver solution (Ag) and fragrance, with the raw material of the pouch when manufacturing the pouch. Neutralizes environmental hormone substances, which are carcinogens such as dioxin phthalate, contained in raw materials, and fundamentally blocks the production of bacteria, mold, virus, bacteria, and mites to ensure that the received product is free from changes in physical properties, infection, decay, and contamination Because it can be stored for a long time, it has the advantage of bringing effects to public health, health and hygiene. Korean Patent Laid-Open Patent No. 1020030062028 discloses that a composition obtained by wet-pulverizing shellfish and a composition obtained by wet-pulverizing onion is added to make food in the shape of a soup bowl at the time of completion of the production of whole bone food using vegetables, meat, seafood, seasonings, and other ingredients. It was vacuum-packed in disposable cylindrical containers, cans or pouches so that it could be stored at room temperature for more than 1 year and 6 months. Republic of Korea Patent No. 102361283 discloses a method for manufacturing namul-bap and seasoning that can sufficiently utilize the nutritional components of gondalbi and the aroma and taste of gondalbi using gondalbi. According to the above invention, it is possible to develop a new product called kondalbi namulbap by providing a manufacturing method for producing gondalbi with good health functionality and good flavor into gondalbi namulbap and, along with this, an optimal seasoning sauce recipe that retains the flavor of gondalbi. As a representative food of Namwon, where gondalbi is produced with very good quality, it has the advantage of achieving industrialization.

The technical problem to be achieved by the present invention is a cooking method of tail gomtang with excellent stain resistance and flavor preservation in which it is cooked and supplied to consumers while preserving the original taste and aroma, and a packaging film for immediately packaging the same And the purpose of this is to pursue the revitalization of the distribution of home-cooked food by developing a method of completing a home-cooked tail gomtang pouch for distribution using the same.

The present invention for achieving the above object, by adding 10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of beef bones from which blood and foreign substances are removed, and 2,000 parts by weight of spices in a pressurized extractor, the temperature is 110 at 1.5 to 2 atmospheres It was extracted under pressure by maintaining ~125 ℃ for 4 to 10 hours. When the extraction is complete, lowering the temperature of the pressurized extractor to 80-100° C., filtering, removing the residue, and sterilizing to produce 4-6 brix beef bone broth production step;

After storing 1,000 parts by weight of the beef ethm bone broth prepared in the step of preparing the beef ethm bone broth at a temperature of 0-5° C. for 6-12 hours, the tallow is separated by filtration. Using a vacuum concentrator, beef ethm bone broth from which beef tallow is separated is reduced at a temperature of 40-80℃ to 0.01-0.5 atm, concentrated for 1-4 hours, and then sterilized to produce 10-20 brix beef ethm bone concentrate. manufacturing step;

In a pressurized extractor, 10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of pork bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices were added, and the pressure was extracted for 4 to 10 hours while maintaining the temperature at 110 to 125 ° C at 1.5 to 2 atmospheres. . When the extraction is complete, the pressure extractor temperature is lowered to 80-100° C., filtered to remove the residue, and sterilized to produce 4-6 brix pork bone broth production step;

The pork bone broth is coagulated at a temperature of 5 to 10° C. for 6 to 12 hours and then filtered to separate the pork. Pig bone broth with pork separated using a vacuum concentrator Pig bone broth Pig bone broth at 80 ° C., at a temperature of 0.01 to 0.5 atm, concentrated for 1 to 4 hours, and then sterilized to produce 10 to 20 Brix pig bone concentrate. a step of preparing a pork bone broth concentrate;

Put 10,000 parts by weight of water and 1,000-1,500 parts by weight of kelp in a pressurized extractor, 1,000-1,500 parts by weight of kelp head, extract at 100-120° C. for 1-4 hours, and then concentrate under reduced pressure and freeze-dry to prepare a 10-20 brix concentrate. Concentrate preparation step;

In a cooking pot, put 1,000 parts by weight of the beef tail, which is the tail of a cow, from which blood and foreign substances have been removed, 1,500 to 3,000 parts by weight of purified water, 1 to 5 parts by weight of bay leaves, 10 to 20 parts by weight of spices, and 4 to 8 parts by weight of pepper. Add 4 to 8 parts by weight of ginger and heat at 110 to 125°C for 1 to 4 hours. When the heating is completed, the process step of processing the beef tail material by filtering the broth to obtain pure broth, recovering the boiled tail gomtang material from the broth, and removing foreign materials such as plant leaves and spices;

When 400 to 800 parts by weight of ox tail broth obtained in the process of processing the tail gomtang material is put into a separate cooking pot and heated and then boiled, 200 to 400 parts by weight of the ethmoid concentrate prepared in the step of preparing the ethmoid concentrate, pork bone broth concentrate Add 3 to 10 parts by weight, 1 to 5 parts by weight of seafood concentrate, and 20 to 40 parts by weight of salt, and heat for 3 to 10 minutes. When heating is completed, stop heating, and after 1 to 10 minutes, add 1 to 10 parts by weight of thickener powder, mix well, and reheat to stop heating when the cooking pot boils;

In a reactor equipped with a stirrer and a temperature controller, 1,000 parts by weight of vinyl acetate, 1,000 parts by weight of a reaction solvent, and 10 to 20 parts by weight of a polymerization initiator a polymerization initiator solution preparation step of preparing a polymerization initiator solution by stirring for 30 to 60 minutes at a rate of 10 to 100 RPM after administration;

A purge gas selected from nitrogen or argon is continuously supplied to a flow reactor equipped with a stirrer and a temperature controller at a rate of 1 to 5 L/hour and discharged while reacting. 1,000 parts by weight of solvent/hour, 700-1,200 parts by weight of vinyl acetate/hour, 150-400 parts by weight of monomer/hour, and 48-80 parts by weight of the polymerization initiator solution prepared in the polymerization initiator solution preparation step at a rate of 48 to 80 parts by weight/hour While supplying, the pre-polymerization reaction proceeds for 1 to 5 hours while maintaining the reactor pressure at 250 to 350 atm and the temperature at 40 to 100°C. After the initial polymerization reaction is completed, the monomer is supplied to the reactor at a rate of 250 to 500 parts by weight/hour to perform polymerization for 1 to 5 hours, and then steam stripping the polymerization reaction solution extracted from the lower part of the continuous reactor. a copolymerization step to obtain a vinyl acetate copolymer by treatment, separating the copolymer from the solvent, and drying at a temperature of 40 to 80° C. for 12 to 48 hours under reduced pressure;

After dissolving 500 to 1,000 parts by weight of the vinyl acetate copolymer prepared in the copolymerization step to a uniform phase in 100,000 parts by weight of an aromatic solvent, it is added dropwise to 500,000 parts by weight of a strong base solution having a pH of 12 to 13 while hydrolysis is performed. proceed The suspension generated during the saponification is stirred at a speed of 100 to 500 RPM at room temperature for 1 to 8 hours, filtered and washed, and then 12 to 24 in a vacuum oven maintained at 40 to 80 ° C. dried for an hour. After drying the saponified powder is extruded to produce pellets with a size of 2 to 5 mm, dried in an oven at 40 to 80 ° C. a saponification step of preparing a coalescence;

100,000 parts by weight of polyethylene in the first hopper and the third hopper of a co-extruder equipped with a co-extrusion die and saponified vinyl acetate produced through the saponification step The mixed resin mixed with 20,000 parts by weight of the copolymer, and 120,000 parts by weight of the saponified vinyl acetate copolymer prepared through the saponification step were administered to the second hopper, and then the temperature conditions were: barrel 160 ~ 200 ℃, die is extruded at a temperature of 160~200℃ at a rate of 6~15kg/hour, and goes through a packaging film forming step of forming a packaging film with a saponified vinyl acetate copolymer film layer on the inside to obtain a wrapping paper for hot water distribution. Completion of packaging paper for distribution;

Distributing 600-800 g of a dish made by adding 150-250 g of the tail gomtang material obtained in the process of processing the tail gomtang to 450-550 g of the tail gomtang cooking broth obtained in the cooking step of cooking the tail gomtang. A home-style tail gomtang pouch for distribution is obtained by vacuum packaging immediately with packaging paper for distribution; It is about how to complete the tail gomtang pouch.

As described above, the present invention has the effect of easily manufacturing tail gomtang and a packaging film composition having excellent flavor preservation while having little contamination during packaging for distribution after the production of tail gomtang.

1 is an exemplary view of a process flow according to completing the present invention.

An embodiment of the present invention capable of meeting the above object and characteristics in the best form will be described in detail with reference to FIG. 1 as follows.

Beef bone broth production step;

In the present invention, 10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of beef leg bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices are added to a pressurized extractor to maintain the temperature at 1.5 to 2 atmospheres at 110 to 125 ℃ and extracted under pressure for 4 to 10 hours. When extraction is complete, the temperature of the pressurized extractor is lowered to 80~100℃, filtered to remove the residue, and sterilized to obtain 4~6 brix beef bone broth.

bovine ethmoid concentrate preparation step;

After storing 1,000 parts by weight of the beef bone broth prepared in the step of preparing the beef bone broth at a temperature of 0-5° C. for 6-12 hours, the tallow is separated by filtration. Using a vacuum concentrator, the beef ethmoid broth from which the tallow is separated is reduced at a temperature of 40-80°C to 0.01-0.5 atm, concentrated for 1-4 hours, and then sterilized to obtain a 20-30 brix beef ethmoid concentrate.

pork bone broth production step;

10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of pork bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices were added to the pressurized extractor. . When the extraction is complete, the temperature of the pressurized extractor is lowered to 80~100℃, filtered to remove the residue, and sterilized to obtain 4~6 brix pork bone broth.

pig bone concentrate preparation step;

The pork bone broth is coagulated at a temperature of 5 to 10° C. for 6 to 12 hours and then filtered to separate the pork. Using a vacuum concentrator, the pork bone broth from which the pork is separated is decompressed at a temperature of 40-80°C to 0.01-0.5 atm, concentrated for 1 to 4 hours, and then sterilized to obtain 10-20 rix of pork bone concentrate.

Seafood concentrate preparation step;

Put 10,000 parts by weight of water, 1,000-1,500 parts by weight of kelp, and 1,000-1,500 parts by weight of kelp in a pressurized extractor, extract at 100-120° C. for 1-4 hours, and then concentrate under reduced pressure and freeze-dry to prepare a 10-20 brix seafood concentrate do.

tail gomtang material processing step;

In a cooking pot, put 1,000 parts by weight of the beef tail, which is the tail of a cow, from which blood and foreign substances have been removed, 1,500 to 3,000 parts by weight of purified water, 1 to 5 parts by weight of bay leaves, 10 to 20 parts by weight of spices, and 4 to 8 parts by weight of pepper. Add 4 to 8 parts by weight of ginger and heat at 110 to 125°C for 1 to 4 hours. When heating is complete, the broth is filtered to obtain pure broth, and the boiled tail gomtang material is removed from the broth, and foreign materials such as plant leaves and spices are removed to process the beef tail material.

soup cooking stage;

When 400 to 800 parts by weight of the beef tail broth obtained in the process of processing the tail gomtang material is put into a separate cooking pot and heated, then it starts to boil. Add 3 to 10 parts by weight, 1 to 5 parts by weight of blackfish concentrate, and 20 to 40 parts by weight of salt, and heat for 3 to 10 minutes. When heating is complete, stop heating, and after 1 to 10 minutes, add 1 to 10 parts by weight of thickener powder, mix well, reheat, and stop heating when the cooking pot boils.

Polymerization initiator solution preparation step;

In a reactor equipped with a stirrer and a temperature controller, 1,000 parts by weight of vinyl acetate, 1,000 parts by weight of a reaction solvent, and 10 to 20 parts by weight of a polymerization initiator After administration, the polymerization initiator solution is prepared by stirring at a speed of 10 to 100 RPM for 30 to 60 minutes.

copolymerization step;

A purge gas selected from nitrogen or argon is continuously supplied to a flow reactor equipped with a stirrer and a temperature controller at a rate of 1 to 5 L/hour and discharged while reacting. 1,000 parts by weight of solvent/hour, 700-1,200 parts by weight of vinyl acetate/hour, 150-400 parts by weight of monomer/hour, and 48-80 parts by weight of the polymerization initiator solution prepared in the polymerization initiator solution preparation step at a rate of 48 to 80 parts by weight/hour While supplying, the pre-polymerization reaction proceeds for 1 to 5 hours while maintaining the reactor pressure at 250 to 350 atm and the temperature at 40 to 100°C. After the initial polymerization reaction is completed, the monomer is supplied to the reactor at a rate of 250 to 500 parts by weight/hour to perform polymerization for 1 to 5 hours, and then steam stripping the polymerization reaction solution extracted from the lower part of the continuous reactor. After treatment, the copolymer is separated from the solvent and dried under reduced pressure at a temperature of 40 to 80° C. for 12 to 48 hours to obtain a vinyl acetate copolymer.

saponification step;

After dissolving 500 to 1,000 parts by weight of the vinyl acetate copolymer prepared in the copolymerization step to a uniform phase in 100,000 parts by weight of an aromatic solvent, it is added dropwise to 500,000 parts by weight of a strong base solution having a pH of 12 to 13 while hydrolysis is performed. proceed The suspension generated during the saponification is stirred at a speed of 100 to 500 RPM at room temperature for 1 to 8 hours, filtered and washed, and then 12 to 24 in a vacuum oven maintained at 40 to 80 ° C. dried for an hour. After drying the saponified powder is extruded to produce pellets with a size of 2 to 5 mm, dried in an oven at 40 to 80 ° C. make a composite.

Completion of packaging paper for tail gomtang distribution;

100,000 parts by weight of polyethylene in the first hopper and the third hopper of a co-extruder equipped with a co-extrusion die and saponified vinyl acetate produced through the saponification step The mixed resin mixed with 20,000 parts by weight of the copolymer, and 120,000 parts by weight of the saponified vinyl acetate copolymer prepared through the saponification step were administered to the second hopper, and then the temperature conditions were: barrel 160 ~ 200 ℃, die is extrusion-molded at a rate of 6-15 kg/hour at 160-200 ° C., and passes through a packaging film forming step of molding a packaging film having a saponified vinyl acetate copolymer film layer inside to obtain a packaging paper for distribution of hot water.

Completion of Home-style Tail Gomtang Pouch for Distribution;

Distributing 600-800 g of a dish made by adding 150-250 g of the tail gomtang material obtained in the process of processing the tail gomtang to 450-550 g of the tail gomtang cooking broth obtained in the cooking step of cooking the tail gomtang. A home-style tailed gomtang pouch for distribution is completed immediately by vacuum packaging with a packaging paper for distribution.

The cooking method of tail gomtang excellent in stain resistance and flavor preservation according to the present invention, a packaging film for immediately packaging the same, and a method of completing a home-style tail gomtang pouch for distribution using the same will be looked at in more detail, and examples thereof will be described as follows. .

The present invention will be described in more detail with reference to the following examples.

However, the scope of the present invention is not limited only to the illustrated examples.

Example -For distribution with excellent stain resistance and flavor preservation home-cooked Tail Gomtang Pouch

10,000 g of purified water, 10,000 g of leg bones of cattle from which blood and foreign substances have been removed, 1,000 g of onion, 400 g of ginger, 300 g of garlic, and 100 g of pepper were added to the pressurized extractor, and pressurized extraction was performed for 6 hours while maintaining the temperature at 1.8 atmospheres at 120 °C. . When extraction was complete, the temperature of the pressurized extractor was lowered to 80° C., filtered to remove spice residues, and sterilized to prepare 4 to 6 brix beef bone broth.

1,000 g of the beef bone broth prepared in the step of preparing the beef bone broth is stored at a temperature of 0-5° C. for 6 hours, and then filtered to separate the beef tallow. Using a vacuum concentrator, the beef bone broth from which beef tallow was separated was reduced at a temperature of 60° C. to 0.1 atmosphere, concentrated for 2 hours, and then sterilized to prepare 10-20 Brix bone broth.

10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of pork bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices were added to the pressurized extractor. . When the extraction was completed, the temperature of the pressurized extractor was lowered to 80-100° C., filtered to remove the residue, and sterilized to prepare 4-6 brix pork bone broth.

The pork bone broth is coagulated at a temperature of 5 to 10° C. for 6 to 12 hours and then filtered to separate the pork. Pig bone broth from which pork fat is separated using a vacuum concentrator is decompressed to 0.01-0.5 atm at a temperature of 40-80℃, concentrated for 1-4 hours, and then sterilized to produce 10-20 brix of pork bone broth. A concentrate was prepared.

After putting 10,000 g of water, 1,200 g of kelp, 1,200 g of seaweed in a pressurized extractor, extraction was performed at 100° C. for 2 hours, and concentrated under reduced pressure and freeze-dried to prepare a seafood concentrate.

In a cooking pot, put 1,000 parts by weight of the beef tail, which is the tail of a cow, from which blood and foreign substances have been removed, 1,500 to 3,000 parts by weight of purified water, 1 to 5 parts by weight of bay leaves, 10 to 20 parts by weight of spices, and 4 to 8 parts by weight of pepper. Add 4 to 8 parts by weight of ginger and heat at 110 to 125°C for 1 to 4 hours. When heating is complete, the broth is filtered to obtain pure broth, and the boiled tail gomtang material is removed from the broth, and foreign materials such as plant leaves and spices are removed to prepare the beef tail material.

When 400 to 800 parts by weight of the beef tail broth obtained in the process of processing the tail gomtang material is put into a separate cooking pot and heated, then it starts to boil. Add 3 to 10 parts by weight, 1 to 5 parts by weight of blackfish concentrate, and 20 to 40 parts by weight of salt, and heat for 3 to 10 minutes over low heat. When heating is complete, stop heating, and after 1 to 10 minutes, add 1 to 10 parts by weight of thickener powder, mix well, reheat, and stop heating when the cooking pot boils.

A polymerization initiator solution was prepared by administering 1,000 g of vinyl acetate, 1,000 g of tert-butyl alcohol, and 15 g of tert-butyl perpivalate to the reactor, followed by stirring at a speed of 50 RPM for 30 minutes.

While continuously supplying nitrogen at a rate of 2 L/hour to a continuous reactor and discharging it, 1,000 g/hour of tert-butyl alcohol, 800 g/hour of vinyl acetate, 260 g/hour of ethylene and the polymerization initiator solution prepared in the polymerization initiator solution preparation step While supplying at a rate of 60 g/hour, the initial polymerization reaction proceeds for 1 hour while maintaining the reactor pressure at 300 atmospheres and the temperature at 80°C. After the initial polymerization reaction is completed, polymerization is carried out in the reactor at a rate of 300 g/hour of ethylene for 4 hours, and then the polymerization reaction solution extracted from the lower part of the continuous reactor is steam stripped to separate the copolymer from the solvent and then 60° C. A vinyl acetate copolymer having a vinyl acetate content of 40 wt% was prepared by drying under reduced pressure at a temperature of 24 hours.

After dissolving 500 g of a vinyl acetate copolymer in 100,000 g of toluene to become a homogeneous phase, saponification proceeds while dropwise adding it to 500,000 g of a potassium hydroxide/ethanol solution having a pH of 13. The resulting suspension was stirred at room temperature for 6 hours at 100 RPM, filtered and washed, and then dried in a vacuum oven maintained at 60° C. for 12 hours. After the dried saponified powder was extruded to prepare pellets having a size of 2 to 3 mm, dried in an oven at 60° C. and subjected to a particle size selection process to prepare a saponified vinyl acetate copolymer.

Administer a mixed resin of 100,000 g of linear low-grade polyethylene and 20,000 g of saponified vinyl acetate copolymer to the first and third hoppers of the co-extruder equipped with a co-extrusion die, and 120,000 g of saponified vinyl acetate copolymer to the second hopper Then, the temperature conditions are 160 to 180 ° C., and the die is 170 ° C., and extrusion molding is performed at a rate of 10 kg / hour to form a packaging film having a saponified vinyl acetate copolymer film layer inside.

A 600-800 g dish prepared by adding 150 to 250 g of the tail gomtang material obtained in the process of processing the tail gomtang to 450 to 550 g of the tail gomtang cooking broth obtained in the cooking step of cooking the tail gomtang Immediately vacuum-packed with packaging paper for distribution to obtain a home-style tailed gomtang pouch for distribution.

As described above, the present invention can easily produce a tail gomtang and a packaging film for it, which is excellent in flavor preservation with little contamination even when the tail gomtang touches the packaging material due to an external impact during delivery after the production of home-style tail gomtang. It will be of great value.

Claims (3)

4 to 6 brix (brix) beef bone broth production step of preparing beef bone broth;
a bovine ethmoid concentrate preparation step of concentrating the ethmoid broth prepared in the beef ethmoid broth production step and then sterilizing to prepare 10-20 brix beef ethmoid concentrate;
A pork bone broth production step of preparing 4 to 6 brix beef bone broth;
a pig bone concentrate preparation step of concentrating the pork bone broth and then sterilizing it to prepare 10-20 brix pig bone concentrate;
A seafood concentrate preparation step of preparing a seafood concentrate of 10 to 20 Brix;
A tail gomtang material processing step of processing the tail gomtang material, which is the tail of a cow from which blood and foreign substances have been removed, in a cooking pot;
a tail gomtang cooking step of cooking the beef tail broth obtained in the tail gomtang material processing step in a separate cooking pot;
In a reactor equipped with a stirrer and a temperature controller, 1,000 parts by weight of vinyl acetate, 1,000 parts by weight of a reaction solvent, and 10 to 20 parts by weight of a polymerization initiator After administration, a polymerization initiator solution preparation step of preparing a polymerization initiator solution by stirring at a rate of 10 to 100 RPM for 30 to 60 minutes;
A purge gas selected from nitrogen or argon is continuously supplied to a flow reactor equipped with a stirrer and a temperature controller at a rate of 1 to 5 L/hour and discharged while discharging the reaction solvent 1,000 parts by weight/hour, 700 to 1,200 parts by weight of vinyl acetate, 150 to 400 parts by weight of monomer/hour, and the polymerization initiator solution prepared in the polymerization initiator solution preparation step are supplied at a rate of 48 to 80 parts by weight/hour While maintaining the reactor pressure at 250 to 350 atmospheres and the temperature at 40 to 100° C., the pre-polymerization reaction is carried out for 1 to 5 hours to complete the initial polymerization reaction, and then, 250 to 500 weight of the monomer is added to the reactor. After the polymerization is performed for 1 to 5 hours by supplying at a rate of parts/hour, the polymerization reaction solution extracted from the lower part of the continuous reactor is subjected to steam stripping to separate the copolymer from the solvent, and then 40 to 80 A copolymerization step of obtaining a vinyl acetate copolymer by drying it under reduced pressure for 12 to 48 hours at a temperature of ℃;
After dissolving 500 to 1,000 parts by weight of the vinyl acetate copolymer prepared in the copolymerization step in 100,000 parts by weight of an aromatic solvent to become a homogeneous phase, it is added dropwise to 500,000 parts by weight of a strong base solution having a pH of 12 to 13 while saponification (hydrolysis) In a vacuum oven, the suspension generated during saponification is stirred at a speed of 100 to 500 RPM at room temperature for 1 to 8 hours, followed by filtration and washing, and then maintained at 40 to 80 ° C. After drying for 12 to 24 hours at a saponification step of preparing a saponified vinyl acetate copolymer through a screening process;
100,000 parts by weight of polyethylene in the first hopper and the third hopper of a co-extruder equipped with a co-extrusion die and saponified vinyl acetate produced through the saponification step The mixed resin mixed with 20,000 parts by weight of the copolymer, and 120,000 parts by weight of the saponified vinyl acetate copolymer prepared through the saponification step were administered to the second hopper, and then temperature conditions were: ) is a hot water obtained by extrusion molding at a rate of 6 to 15 kg/hour at 160 to 200 ° C. Completion of packaging paper for distribution;
Packing paper for distribution of tail gomtang is completed by adding 150~250g of tail gomtang dish obtained in the cooking step of cooking tail gomtang to 450~550g of broth and 150~250g of tail gomtang material obtained in the step of processing tail gomtang. A method of completing the home-style tailed gomtang pouch for distribution with excellent contamination resistance and flavor preservation by vacuum packaging the soup distribution packaging obtained in the step to obtain a home-style tailed gomtang pouch for distribution. 10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of beef leg bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices are added to a pressurized extractor, and the temperature is maintained at 110 to 125°C at 1.5 to 2 atm. When extraction is completed by pressurized extraction for a period of time, the temperature of the pressurized extractor is lowered to 80-100° C., filtered to remove debris, and sterilized to prepare 4-6 brix beef bone broth production step;
After storing 1,000 parts by weight of the beef bone broth prepared in the step of preparing the beef bone broth at a temperature of 0 to 5° C. for 6 to 12 hours, filtering to separate the tallow, and then using a vacuum concentrator, 40 A bovine ethmoid concentrate preparation step of reducing the pressure to 0.01-0.5 atm at a temperature of ~80°C, concentrating for 1 to 4 hours, and then sterilizing to prepare a 10-20 brix bovine ethmoid concentrate;
10,000 parts by weight of purified water, 8,000 to 10,000 parts by weight of pork bones from which blood and foreign substances have been removed, and 2,000 parts by weight of spices are added to the pressurized extractor to extract under pressure for 4 to 10 hours while maintaining the temperature at 110 to 125°C at 1.5 to 2 atmospheres. When the extraction is complete, a pork bone broth production step of lowering the temperature of the pressurized extractor to 80-100° C., filtering, removing the residue, and sterilizing to produce 4-6 brix ethm bone broth;
The pork bone broth was coagulated at a temperature of 5-10 ° C for 6-12 hours, filtered to separate the pork, and then the pork bone broth from which the pork fat was separated using a vacuum concentrator was heated to 0.01 to 0.5 atm at a temperature of 40 to 80 ° C. A pig bone concentrate preparation step of preparing 10-20 Brix pig bone concentrate by sterilizing after concentration for 1 to 4 hours under reduced pressure;
Put 10,000 parts by weight of water, 1,000-1,500 parts by weight of kelp, and 1,000-1,500 parts by weight of kelp in a pressurized extractor, extract at 100-120° C. for 1-4 hours, and then concentrate under reduced pressure and freeze-dry to prepare a 10-20 brix seafood concentrate a seafood concentrate manufacturing step;
In a cooking pot, put 1,000 parts by weight of the beef tail, which is the tail of a cow, from which blood and foreign substances have been removed, 1,500 to 3,000 parts by weight of purified water, 1 to 5 parts by weight of bay leaves, 10 to 20 parts by weight of spices, and 4 to 8 parts by weight of pepper. Add 4-8 parts by weight of ginger and ginger, and heat at 110-125°C for 1-4 hours. When heating is complete, filter the broth to obtain pure broth. and a tail gomtang material processing step of processing the beef tail material;
When 400 to 800 parts by weight of the beef tail broth obtained in the process of processing the tail gomtang material is put into a separate cooking pot and heated, then it starts to boil. Add 3 to 10 parts by weight, 1 to 5 parts by weight of sardines concentrate, and 20 to 40 parts by weight of salt, and heat for 3 to 10 minutes over low heat. When heating is complete, stop heating and after 1 to 10 minutes, 1 to 10 parts by weight of thickener powder A home-style cooking method of tail gomtang for distribution with excellent stain resistance and flavor preservation completed with the cooking step of stopping the heating when the cooking pot boils, by reheating after mixing well. delete

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