KR102435036B1 - Method for producing retort Korean beef GALBITANG using natural plant - Google Patents

Abstract

The present invention relates to a method for producing retort Galbitang and retort Galbitang prepared by the method. The method comprises the steps of: (1) preparing an extract by adding water to a mixture of deodeok leaf, jujube, coltsfoot leaf, Ligularia fischeri leaf and bean leaf, followed by extraction and filtering; (2) soaking beef ribs in water to remove blood, adding the extract prepared in step (1), water, green onion, jujube and ginger thereto, then boiling and separating beef rib broth from boiled beef ribs; (3) mixing the beef bone broth and the extract prepared in step (1) with the separated beef rib broth in step (2) and heating the same to prepare broth for Galbitang; (4) adding the separated boiled beef ribs, green onion, garlic, and salt from step (2) to the broth for Galbitang prepared in step (3) and heating the same to prepare Galbitang; and (5) filling a retort pouch with the Galbitang prepared in step (4), sealing the same, and then putting the same in a retort device and heating. The retort Galbitang provide excellent quality and palatability.

Description

Method for producing retort Korean beef galbi-tang using natural materials {Method for producing retort Korean beef GALBITANG using natural plant}

The present invention relates to a method for producing retort galbitang, characterized in that it is prepared using the extract prepared by adding water to a mixture of deodeok leaves, jujube, coltsfoot leaves, gomchwi leaves and soybean leaves, followed by extraction and filtration. It relates to the prepared retort galbitang.

Retort food refers to a pouch food that is cooled by sterilizing it through pressure and heating after filling and sealing a film container laminated with plastic film and aluminum foil to give commercial sterility by applying a high temperature to a high-pressure tank.

Galbi is a low-fat, high-protein, low-fat, or dish made from the backbone, and is one of the most favored foods by both Koreans and foreigners, along with kimchi and bulgogi, due to its unique taste and nutrition. There are pork ribs made of pork and beef ribs made of beef. Foods using these ribs include beef ribs 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 until they are soft enough to remove the meat on the bones. 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 rib soup is rich in nutrition and is easily digested and absorbed, so it is a very necessary food for the growth of children as well as nutrition for 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, and the proportion of single-person households and dual-income couples skipping breakfast is increasing even if they eat at home. This is increasing.

Korean Patent Application Laid-Open No. 2020-0131052 discloses a method for preparing boneless rib soup from which the odor has been removed, and Korean Patent No. 1728296 discloses a method for preparing Korean beef beef rib soup, but as in the present invention, deodeok leaves, jujube, There is no technology for manufacturing retort Korean beef rib soup using coltsfoot leaves, gomchwi leaves and soybean leaves.

The present invention has been derived from the above needs, and the object of the present invention is to prepare an extract using natural materials such as butterbur and gomchi, which are special products of Nonsan, and retort galbitang with excellent quality and preference using the extract and Korean beef ribs. To provide a manufacturing method of

In order to solve the above problems, the present invention comprises the steps of (1) adding water to a mixture of deodeok leaves, jujube, coltsfoot leaves, gomchwi leaves and soybean leaves, followed by extraction and filtration to prepare an extract; (2) immersing beef ribs in water to remove blood, then adding the extract prepared in step (1), water, green onions, jujubes and ginger, and then boiling to separate beef ribs from broth and boiled beef ribs; (3) mixing the beef bone broth and the extract prepared in the step (1) with the beef rib broth separated in step (2) and heating to prepare broth for galbitang; (4) preparing galbitang by adding boiled beef ribs separated from step (2), green onion, garlic and salt to the broth for galbitang prepared in step (3) and heating; and (5) filling and sealing the galbitang prepared in step (4) in a retort pouch, and then putting it in a retort machine and heating it.

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

The galbitang of the present invention can provide a more preferred galbitang by consumers because it removes the unique smell of ribs and has a deep, rich and savory taste. In addition, by using various natural materials, it helps consumers to nourish and strengthen, and it has excellent antioxidant activity and can be consumed simply by heating it.

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

(1) preparing an extract by adding water to a mixture of deodeok leaves, jujubes, coltsfoot leaves, gomchwi leaves and soybean leaves, followed by extraction and filtration;

(2) immersing beef ribs in water to remove blood, then adding the extract prepared in step (1), water, green onions, jujubes and ginger, and then boiling to separate beef ribs from broth and boiled beef ribs;

(3) mixing the beef bone broth and the extract prepared in the step (1) with the beef rib broth separated in step (2) and heating to prepare broth for galbitang;

(4) preparing galbitang by adding boiled beef ribs separated from step (2), green onion, garlic and salt to the broth for galbitang prepared in step (3) and heating; and

(5) After filling and sealing the galbitang prepared in the step (4) in a retort pouch, put it in a retort machine and heating it.

In the method for producing retort galbitang of the present invention, the extract of step (1) is preferably 18 to 22 g of deodeok leaves, 28 to 32 g of jujube, 8 to 12 g of coltsfoot leaves, 18 to 22 g of gomchwi leaves and 18 soybean leaves. It can be prepared by adding 0.8-1.2 L of water to a mixture of ~22 g, extracting at 80-90℃ for 1-3 hours, and filtering, more preferably 20 g of deodeok leaves, 30 g of jujube, and butterbur It can be prepared by adding 1 L of water to a mixture of 10 g of leaves, 20 g of Gomchwiap and 20 g of soybean leaves, followed by extraction at 85° C. for 2 hours and filtration.

In addition, in the method for producing retort galbitang of the present invention, the step (2) is preferably by immersing 0.8 to 1.2 kg of beef ribs in water to drain blood, then 0.4 to 0.6 L of extract, 2.8 to 3.2 L of water, and green onion After adding 13~17 g, 28~32 g of jujube, and 8~12 g of ginger, boil at 90~110℃ for 3~5 hours to separate beef rib broth and boiled beef ribs, more preferably 1 kg of beef ribs Soak in water to drain the blood, then add 0.5 L of extract, 3 L of water, 15 g of green onion, 30 g of jujube and 10 g of ginger, and boil at 100°C for 4 hours to separate beef rib broth and boiled beef ribs. .

In addition, in the method for producing retort galbitang of the present invention, the broth for galbitang in step (3) is preferably obtained by mixing 3 to 4 L of separated beef ribs broth with 0.8 to 1.2 L of beef bone broth and 0.4 to 0.6 L of extract. It can be prepared by heating at ~110 ℃ for 1-3 hours, more preferably by mixing 3.5 L of beef ribs broth with 1 L of beef bone broth and 0.5 L of extract and heating at 100° C. for 2 hours.

In addition, in the method of manufacturing retort galbitang of the present invention, the galbitang of step (4) is preferably 0.4-0.6 kg of beef ribs boiled in 4.5-5.5 L of broth for galbitang, 130-170 g of green onion, 28-32 g of garlic and It can be prepared by adding 8-12 g of salt and heating it at 90-110°C for 20-40 minutes, more preferably 0.5 kg of beef ribs boiled in 5 L of broth for galbitang, 150 g of green onion, 30 g of garlic and 10 salt g can be prepared by heating at 100° C. for 30 minutes.

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

(1) After adding 0.8-1.2 L of water to a mixture of 18-22 g of deodeok leaves, 28-32 g of jujube, 8-12 g of coltsfoot leaves, 18-22 g of gomchwi leaves and 18-22 g of soybean leaves, 80 Preparing an extract by extraction and filtration at ~90 ℃ for 1-3 hours;

(2) Soak 0.8-1.2 kg of beef ribs in water to drain blood, then 0.4-0.6 L of the extract prepared in step (1), 2.8-3.2 L of water, 13-17 g of green onion, 28-32 g of jujube and 8 to 12 g of ginger added and then boiled at 90 to 110° C. for 3 to 5 hours to separate beef ribs from the boiled beef ribs;

(3) Mix 0.8~1.2 L of beef bone broth and 0.4~0.6 L of extract prepared in step (1) with 3~4 L of beef ribs broth separated in step (2) at 90~110℃ for 1~3 hours heating while preparing broth for galbitang;

(4) 0.4-0.6 kg of boiled beef ribs separated from step (2), 130-170 g of green onions, 28-32 g of garlic, and 8-12 salt g to prepare galbitang by heating at 90 to 110° C. for 20 to 40 minutes; and

(5) filling and sealing the galbitang prepared in step (4) in a retort pouch, and then putting it in a retort device and heating it,

more specifically

(1) After adding 1 L of water to a mixture of 20 g of deodeok leaf, 30 g of jujube, 10 g of coltsfoot leaf, 20 g of gomchwi leaf and 20 g of soybean leaf, extract at 85° C. for 2 hours and filter to prepare an extract to do;

(2) Soak 1 kg of beef ribs in water to drain blood, then add 0.5 L of the extract prepared in step (1), 3 L of water, 15 g of green onion, 30 g of jujube and 10 g of ginger Boiling for 4 hours in a step to separate the beef ribs broth and boiled beef ribs;

(3) Mixing 1 L of beef bone broth and 0.5 L of the extract prepared in step (1) with 3.5 L of beef rib broth separated in step (2) and heating at 100° C. for 2 hours to prepare broth for galbitang ;

(4) 0.5 kg of boiled beef ribs separated from step (2), 150 g of green onion, 30 g of garlic and 10 g of salt were added to 5 L of broth for galbitang prepared in step (3), and heated at 100° C. for 30 minutes. heating to prepare galbitang; and

(5) After filling and sealing the galbitang prepared in step (4) in a retort pouch, it may include a step of heating it into a retort machine.

The present invention also provides a retort 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 retort Korean beef rib soup

(1) After adding 1 L of purified water to a mixture of 20 g of deodeok leaf, 30 g of jujube, 10 g of coltsfoot leaf, 20 g of gomchwi leaf and 20 g of soybean leaf, extract at 85° C. for 2 hours and filter to prepare an extract did.

(2) Soak 1 kg of Korean beef ribs in water for about 4 hours to drain blood, then add 0.5 L of the extract prepared in step (1), 3 L of water, 15 g of green onion, 30 g of jujube and 10 g of ginger After boiling at 100°C for 4 hours, beef ribs broth and boiled beef ribs were separated.

(3) Soak 10 kg of Korean beef bones in water for 4 hours to drain the blood, then add about 3 times (v/w) of water compared to Korean beef bones, boil for 3 hours on high heat, and boil for 2 hours on medium heat Bone broth was prepared by simmering on low heat for 1 hour and removing Korean beef bones and impurities.

(4) Mix 3.5 L of beef rib broth separated in step (2), 1 L of bone broth prepared in step (3), and 0.5 L of extract prepared in step (1) and heated at 100° C. for 2 hours Thus, broth for galbitang was prepared.

(5) 0.5 kg of boiled beef ribs separated from step (2), 150 g of shredded green onions, 30 g of minced garlic and 10 g of refined salt were added to 5 L of broth for galbi-tang prepared in step (4) and heated at 100°C for 30 minutes. Galbitang was prepared by heating for minutes.

(6) After filling and sealing the galbitang prepared in step (5) in a retort pouch, it was placed in a retort machine and heated at 130° C. and 2 kgf/cm ² for 30 minutes.

Comparative Example 1. Preparation of retort Korean beef rib soup

(1) Soak 1 kg of Korean beef ribs in water for 4 hours to remove blood, add 3.5 L of water, 15 g of green onion, 30 g of jujube and 10 g of ginger, and boil at 100°C for 4 hours. Boiled beef ribs were separated.

(2) Soak 10 kg of Korean beef bones in water for 4 hours to drain the blood, then add about 3 times (v/w) of water compared to Korean beef bones, boil over high heat for 3 hours, and boil over medium heat for 2 hours Bone broth was prepared by simmering on low heat for 1 hour and removing Korean beef bones and impurities.

(3) 3.5 L of beef rib broth separated in step (1) and 1.5 L of bone broth prepared in step (2) were mixed and heated at 100° C. for 2 hours to prepare broth for galbitang.

(4) 0.5 kg of boiled beef ribs separated from step (1), 150 g of shredded green onion, 30 g of minced garlic and 10 g of refined salt were added to 5 L of broth for galbitang prepared in step (3) and heated at 100°C for 30 minutes. Galbitang was prepared by heating for minutes.

(5) After filling and sealing the galbitang prepared in step (4) in a retort pouch, it was placed in a retort machine and heated at 130° C. and 2 kgf/cm ² for 30 minutes.

Comparative Example 2. Preparation of retort Korean beef rib soup

(1) After adding 1 L of purified water to 100 g of jujube, extraction was performed at 85° C. for 2 hours, followed by filtration to prepare an extract.

(2) Retort Korean beef rib soup was prepared in the same manner as in steps (2) to (6) of Preparation Example 1 using the extract prepared in step (1).

Comparative Example 3. Preparation of retort Korean beef rib soup

(1) After adding 1 L of purified water to a mixture of 40 g of deodeok leaf, 10 g of jujube, 30 g of coltsfoot leaf, 10 g of gomchwi leaf and 10 g of soybean leaf, extract at 100° C. for 5 hours and filter to prepare an extract did.

(2) Soak 1 kg of Korean beef ribs in water for about 4 hours to drain blood, then add 1 L of the extract prepared in step (1), 2.5 L of water, 5 g of green onion, 10 g of jujube and 20 g of ginger After boiling at 100°C for 2 hours, beef ribs broth and boiled beef ribs were separated.

(3) Soak 10 kg of Korean beef bones in water for 4 hours to drain the blood, then add about 3 times (v/w) of water compared to Korean beef bones, boil for 3 hours on high heat, and boil for 2 hours on medium heat Bone broth was prepared by simmering on low heat for 1 hour and removing Korean beef bones and impurities.

(4) Mix 2 L of beef rib broth separated in step (2), 2 L of bone broth prepared in step (3), and 1 L of extract prepared in step (1), and heat at 100° C. for 30 minutes Thus, broth for galbitang was prepared.

(5) 0.5 kg of boiled beef ribs separated from step (2), 150 g of shredded green onions, 30 g of minced garlic and 10 g of refined salt were added to 5 L of broth for galbi-tang prepared in step (4) and heated at 100°C for 30 minutes. Galbitang was prepared by heating for minutes.

(6) After filling and sealing the galbitang prepared in step (5) in a retort pouch, it was placed in a retort machine and heated at 130° C. and 2 kgf/cm ² for 30 minutes.

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

Antioxidant activity was measured by hydrogen electron donating ability in order to investigate the antioxidant activity of retort 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 reacting this mixed sample in the dark for 30 minutes, absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, 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 retort Korean beef rib soup (%) Galbitang Type DPPH radical scavenging ability (%) Preparation Example 1 45.7±1.5 Comparative Example 1 30.2±1.0 Comparative Example 2 34.7±1.8 Comparative Example 3 38.1±2.0

The results of DPPH radical scavenging activity of Galbitang are shown in Table 1 above. As a result, the Korean beef galbitang of Preparation Example 1 exhibited the highest DPPH radical scavenging ability compared to the galbitang of Comparative Examples. Among the comparative examples, the Hanwoo galbitang of Comparative Example 1 prepared without using an extract showed the lowest 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 3. The sensory test was conducted on 30 sensory test personnel who were trained to recognize sensory quality factors well, and the flavor, taste, and overall preference were evaluated by a five-point scoring method.

Sensory test of Korean beef rib soup division incense taste Comprehensive symbology Preparation Example 1 4.38±0.2 4.22±0.2 4.28±0.1 Comparative Example 1 3.30±0.1 3.20±0.4 3.40±0.1 Comparative Example 2 3.52±0.3 3.60±0.3 3.60±0.2 Comparative Example 3 3.70±0.1 3.78±0.1 3.72±0.2

As a result of performing a sensory test of Hanwoo galbitang, the Korean beef galbitang of Preparation Example 1 showed the highest score in aroma, taste, and overall preference, and the galbitang of Comparative Example 1 showed the lowest preference. It has been evaluated for its distinctive nurin smell.

Claims (5)

(1) After adding 0.8-1.2 L of water to a mixture of 18-22 g of deodeok leaves, 28-32 g of jujube, 8-12 g of coltsfoot leaves, 18-22 g of gomchwi leaves and 18-22 g of soybean leaves, 80 Preparing an extract by extracting and filtering at ~90 ℃ for 1-3 hours;
(2) Soak 0.8~1.2 kg of beef ribs in water to drain blood, then 0.4~0.6 L of the extract prepared in step (1), 2.8~3.2 L of water, 13~17 g of green onion, 28~32 g of jujube and 8 to 12 g of ginger added and then boiled at 90 to 110° C. for 3 to 5 hours to separate beef ribs from the boiled beef ribs;
(3) Mix 0.8-1.2 L of beef bone broth and 0.4-0.6 L of extract prepared in step (1) with 3-4 L of beef rib broth separated in step (2) at 90-110° C. for 1-3 hours heating while preparing broth for galbitang;
(4) 0.4-0.6 kg of boiled beef ribs separated from step (2), 130-170 g of green onions, 28-32 g of garlic, and 8-12 salt g to prepare galbitang by heating at 90 to 110° C. for 20 to 40 minutes; and
(5) The method of manufacturing retort galbitang with enhanced antioxidant activity, characterized in that it comprises the step of filling and sealing the galbitang prepared in step (4) in a retort pouch, and then putting it in a retort machine and heating it. delete delete delete delete