KR102538010B1 - A process for the preparation of galbitang and galbitang prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing galbitang broth and a galbitang broth prepared according to the method, (S1) 100 parts by weight of purified water, 13 to 17 parts by weight of radish, 8 to 10 parts by weight of green onion, 5 to 7 parts by weight of onion, 1.0 minced garlic to 1.5 parts by weight, fine ginseng 0.5 to 0.8 parts by weight, minced ginger 0.3 to 0.6 parts by weight, kelp 0.3 to 0.6 parts by weight, jujube 0.1 to 0.2 parts by weight, licorice 0.08 to 0.11 parts by weight, pine needle fermentation broth 0.5 to 1 parts by weight, onion 1 to 2 parts by weight of fermentation broth, 0.09 to 0.13 parts by weight of red pepper seeds and 0.4 to 0.7 parts by weight of pepper are added and boiled to prepare a primary stock; (S2) 1.0 to 1.5 parts by weight of soy sauce for soup, 4 to 6 parts by weight of soju, 2.5 to 3.5 parts by weight of seasoning, 1.0 to 1.5 parts by weight of dark soy sauce, 4 to 6 parts by weight of refined salt, based on 100 parts by weight of the primary broth prepared above , 0.9 to 1.0 parts by weight of sodium L-glutamate and 3 to 4 parts by weight of beef extract were mixed and then boiled to prepare a secondary broth; And (S3) Galbitang broth prepared according to the present invention, in which the secondary broth and water prepared above are mixed in a volume ratio of 1:5 to 1:7, retains the unique taste and aroma of Galbitang, while removing the unique smell There is an advantage of improving acceptability. In addition, the galbitang broth of the present invention has increased storability and can be stored for a long period of time. Therefore, when the galbitang broth according to the present invention is used, the preference for galbitang increases, and it can be used very usefully as a well-being food not only for tasters who avoided galbitang because of the smell of galbitang, but also for foreigners. It is more advantageous than this, and mass production can be expected.

Description

Galbitang broth manufacturing method and galbitang broth prepared according to the method {A process for the preparation of galbitang and galbitang prepared therefrom}

The present invention relates to a method for preparing galbitang broth and a galbitang broth prepared according to the method, and more specifically, by adding pine needles and onion fermented liquid during the preparation of galbitang broth, while increasing the taste and aroma of galbitang and reducing the unique smell of galbitang, while reducing storage stability It relates to a method for producing improved galbitang broth and a galbitang broth prepared according to the method.

Beef galbitang is made with all the ingredients of the bones, so the soup is clear, but it has a different delicacy than other clear soups. In addition, beef rib soup is rich in nutrients and is well digested and absorbed, so it is a very necessary food not only for children's growth but also for adult nutrition.

Conventional Galbi-tang is generally consumed by simply boiling short ribs mixed with broth, or by mixing first-boiled short ribs with broth and then boiling again. Therefore, the broth may have a savory taste, but the meat is distinguished from the broth, and the taste of boiled meat is not removed or the unique smell of raw rib meat is not removed, and the savory taste is poor.

Conventional beef galbitang (hereinafter referred to as 'galbi-tang') is made by soaking raw meat in cold water to remove blood, then boiling it in a pot with water and raw meat, then putting radish, green onion, garlic, and raw meat in a pot and boiling it. After taking it out, it is mixed with seasoning and cooked by mixing raw meat and broth mixed in a pot and boiling it.

At this time, the broth uses a broth made by mixing radish, green onion, etc. and raw meat.

As a technology to solve these problems, in "Method of Manufacturing Galbi-tang Using Mountain Herb Extract" (Korean Patent Registration No. 10-1591079, Patent Document 1), in the process of blanching raw meat, mirae, ginger tree, sable, barberry, We tried to remove the unique odor of Galbitang by using the extract of mountain medicinal herbs mixed with the extract of Sambaekcho.

In the case of the above patent literature, it is possible to suppress the off-odor of the raw meat, but there is a problem in that the likes and dislikes of the eater for the smell of the wild grass extract are different because they smell due to the use of the wild grass extract.

In particular, the reason why broth is prepared using mixed bones, rather than beef ribs, is that broth made from boiled beef ribs loses its savory taste and gives off an unpleasant smell, so the wild grass extract in the above-mentioned patent literature is bound to have a limited function.

Accordingly, the inventors of the present inventors continued research to develop a galbitang broth that can be stored for a long period of time, while maintaining the unique taste and aroma of the galbitang broth, removing the distinctive smell, improving the palatability, and adding pine needles and onion fermented liquid during the preparation of the galbitang broth By doing so, the present invention was completed by discovering the fact that the taste and aroma of galbitang could be increased, while the specific smell of galbitang could be removed and the shelf life could be improved.

Therefore, the technical problem to be solved by the present invention is to provide a method for producing galbitang broth that can be stored for a long period of time while maintaining the unique taste and aroma of galbitang and removing the smell of galbitang.

Another technical problem to be solved by the present invention is to provide galbitang broth that can be stored for a long period of time and improves palatability by removing the smell while maintaining the unique taste and aroma of galbitang prepared according to the manufacturing method.

In addition, another technical problem to be solved by the present invention is to provide a method for manufacturing galbitang using the galbitang broth.

In order to solve the above technical problem, the present invention provides a method for producing galbitang broth comprising the following steps:

(S1) 100 parts by weight of purified water, 13 to 17 parts by weight of radish, 8 to 10 parts by weight of green onion, 5 to 7 parts by weight of onion, 1.0 to 1.5 parts by weight of minced garlic, 0.5 to 0.8 parts by weight of fine ginseng, 0.3 to 0.6 parts by weight of minced ginger 0.3 to 0.6 parts by weight of kelp, 0.1 to 0.2 parts by weight of jujube, 0.08 to 0.11 parts by weight of licorice, 0.5 to 1 part by weight of fermented pine needles, 1 to 2 parts by weight of fermented onion broth, 0.09 to 0.13 parts by weight of red pepper seeds, and 0.4 to 0.7 parts by weight of black pepper Preparing a primary broth by adding parts by weight and boiling;

(S2) 1.0 to 1.5 parts by weight of soy sauce for soup, 4 to 6 parts by weight of soju, 2.5 to 3.5 parts by weight of seasoning, 1.0 to 1.5 parts by weight of thick soy sauce, 4 parts by weight of soy sauce, based on 100 parts by weight of the primary broth prepared in step (S1). to 6 parts by weight, 0.9 to 1.0 parts by weight of sodium L-glutamate, and 3 to 4 parts by weight of beef extract, followed by boiling to prepare a secondary broth; and

(S3) preparing galbitang broth by mixing the secondary broth and water prepared in step (S2) at a volume ratio of 1:5 to 1:7.

Preferably, the mixture is boiled for 7 to 9 hours in the step (S1).

Preferably, the pine needles and onion fermented liquid is prepared by finely pulverizing pine needles and onion, adding 2 to 3 times the volume of purified water and aging at room temperature for 3 to 6 hours, and then inoculating lactic acid bacteria to 35 to 40 It is characterized in that it is prepared by fermentation for 1 to 3 days in the range of ℃.

The lactic acid bacteria is characterized in that at least one selected from the group consisting of Lactobacillus plantarum ( L.plantarum ), Lactobacillus casei ( L.casei ) and Bifidobacterium infantis ( B. infantis ).

Preferably, it is characterized in that 1 to 5 million CFU of lactic acid bacteria are inoculated per 100 grams of the aging solution.

Preferably, the mixture is boiled for 7 to 9 hours in the step (S2).

In order to solve the above other technical problems, the present invention provides galbitang broth prepared according to the above manufacturing method.

In order to solve the above-mentioned another technical problem, the present invention provides a method of manufacturing galbitang using the galbitang broth.

As such, the galbitang broth prepared according to the present invention has the advantage of improving the preference by removing the unique smell of galbitang while maintaining the unique taste and aroma of galbitang. In addition, the galbitang broth of the present invention has increased storability and can be stored for a long period of time. Therefore, when the galbitang broth according to the present invention is used, the preference for galbitang increases, and it can be used very usefully as a well-being food not only for tasters who avoided galbitang because of the smell of galbitang, but also for foreigners. It is more advantageous than this, and mass production can be expected.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for preparing galbitang broth comprising the following steps:

(S1) 100 parts by weight of purified water, 13 to 17 parts by weight of radish, 8 to 10 parts by weight of green onion, 5 to 7 parts by weight of onion, 1.0 to 1.5 parts by weight of minced garlic, 0.5 to 0.8 parts by weight of fine ginseng, 0.3 to 0.6 parts by weight of minced ginger 0.3 to 0.6 parts by weight of kelp, 0.1 to 0.2 parts by weight of jujube, 0.08 to 0.11 parts by weight of licorice, 0.5 to 1 part by weight of fermented pine needles, 1 to 2 parts by weight of fermented onion broth, 0.09 to 0.13 parts by weight of red pepper seeds, and 0.4 to 0.7 parts by weight of black pepper Preparing a primary broth by adding parts by weight and boiling;

(S2) 1.0 to 1.5 parts by weight of soy sauce for soup, 4 to 6 parts by weight of soju, 2.5 to 3.5 parts by weight of seasoning, 1.0 to 1.5 parts by weight of thick soy sauce, 4 parts by weight of soy sauce, based on 100 parts by weight of the primary broth prepared in step (S1). to 6 parts by weight, 0.9 to 1.0 parts by weight of sodium L-glutamate, and 3 to 4 parts by weight of beef extract, followed by boiling to prepare a secondary broth; and

(S3) preparing galbitang broth by mixing the secondary broth and water prepared in step (S2) at a volume ratio of 1:5 to 1:7.

Galbitang broth prepared according to the present invention has the advantage of improving preference by removing the unique smell of galbitang while maintaining the unique taste and aroma of galbitang.

Step (S1) in the method for preparing galbitang broth of the present invention is to add radish, green onion, onion, minced garlic, fine ginseng, minced ginger, kelp, jujube, licorice, pine needle fermentation broth, onion fermentation broth, red pepper seeds and pepper to purified water and extract first This is the step of preparing the primary broth.

Radish, green onion, onion, minced garlic, fine ginseng, minced ginger, kelp, jujube, licorice, red pepper seed, and pepper used in the present invention are ingredients generally used in preparing galbitang broth, enhancing the taste and aroma of galbitang, while reducing the smell There are no particular limitations on these as the removable materials.

According to one embodiment of the present invention, the ingredients are specifically 13 to 17 parts by weight of radish, 8 to 10 parts by weight of green onion, 5 to 7 parts by weight of onion, 1.0 to 1.5 parts by weight of minced garlic, based on 100 parts by weight of purified water, 0.5 to 0.8 parts by weight of fine ginseng, 0.3 to 0.6 parts by weight of minced ginger, 0.3 to 0.6 parts by weight of kelp, 0.1 to 0.2 parts by weight of jujube, 0.08 to 0.11 parts by weight of licorice, 0.09 to 0.13 parts by weight of red pepper seeds, and 0.4 to 0.7 parts by weight of black pepper It is characterized by using as.

According to one embodiment of the present invention, by adding pine needle fermentation broth and onion fermentation broth together with the above galbitang ingredients to the galbitang of the present invention, the taste and aroma of galbitang can be enhanced while the unique odor of galbitang can be removed. In addition, the storability of galbitang broth can be increased.

The method for preparing the fermented pine needles and onion broth of the present invention is specifically described as follows.

The pine needles and onion fermented liquid is prepared by finely pulverizing pine needles and onion, adding 2 to 3 times the volume of purified water and aging at room temperature for 3 to 6 hours, and then inoculating lactic acid bacteria in the range of 35 to 40 ° C. It is characterized in that it is prepared by fermentation for 1 to 3 days.

Through this lactic acid bacteria fermentation process, the solubility and water solubility of antibacterial substances contained in herbs can be increased to increase the preservation of Galbitang broth.

The lactic acid bacteria is characterized in that at least one selected from the group consisting of Lactobacillus plantarum ( L.plantarum ), Lactobacillus casei ( L.casei ) and Bifidobacterium infantis ( B. infantis ).

One of the lactic acid bacteria, Lactobacillus plantarum ( L. plantarum ) is a lactic acid bacterium of the genus Lactobacillus, and is a rod-shaped bacillus and is Gram-positive. The size is 0.7 to 1.0 X 3.0 to 8.0 μ, the optimum temperature for growth is 29 to 33 ° C, and it is slightly aerobic. Lactobacillus plantarum contains arabinose, glucose, fructose, galactose, maltose, sucrose, dextran, and raffinose and trehalose are fermented to produce lactic acid. Lactobacillus plantarum is mainly isolated from milk, cheese, butter, kefir, fermented sausages, fermented potatoes, grains, acidic bread dough, pickles and kimchi, and tomatoes. It is one of the most widely distributed lactic acid bacteria in nature. In particular, it is a lactic acid bacterium that plays an important role in the fermentation of Korean kimchi, and its salt tolerance is about 5.5%.

In addition, Lactobacillus casei is an anaerobic microorganism of the genus Lactobacillus found in the human intestine or mouth and has been isolated from milk and cheese. Lactobacillus casei, a probiotic, is a rod-shaped bacillus that is Gram-positive, non-motile, and resistant to acid or heat. It also helps the growth of Lactobacillus acidophilus and produces amylase, an enzyme that breaks down carbohydrates.

This bacterium is not killed by the digestive juices in the human body, but goes to the small intestine, normalizes the flora in the small intestine, reduces milk intolerance, and is a very beneficial bacterium to the human body that helps the intestinal function and digestion. Milk is coagulated in 3-5 days by lactic acid produced by Lactobacillus casei and becomes viscous. At this time, casein is used, which is a very important bacterium in cheese ripening. Recently, it has been reported that Lactobacillus casei inhibits the growth of Helicobacter pylori, which causes gastric ulcer or gastritis, and helps balance the microbial flora in the large intestine.

In addition, Bifidobacterium infantis ( B. infantis ) helps digestion of food and improves irritable bowel syndrome. It is known to strengthen immunity and suppress harmful bacteria in the intestines.

According to one embodiment of the present invention, it is characterized in that 1 to 5 million CFU of lactic acid bacteria are inoculated per 100 grams of the aging solution.

The fermented pine needles and onions may be fermented by including seasonings such as finely pulverized garlic.

According to one embodiment of the present invention, the prepared fermentation broth of pine needles and onion is preferably heat-treated or sterilized in a general manner at a temperature range of 80 to 100 ° C. for 10 to 20 minutes.

According to a specific embodiment of the present invention, the solubility and water solubility of antibacterial substances contained in pine needles and onions can be increased by fermenting pine needles and onion ripening liquid using lactic acid bacteria, so that it can be well mixed with foods containing oil, while maintaining preservation. can be raised

The fermented pine needle and onion liquid used in the present invention has a refined taste and aroma, so it is convenient to consume and can be easily mixed with other solutions such as Galbitang broth.

According to one embodiment of the present invention, the fermented pine needles and onion broth are added in amounts of 0.5 to 1 part by weight and 1 to 2 parts by weight, respectively, based on 100 parts by weight of purified water. At this time, when the fermented pine needles and the fermented onion are used in amounts less than the above range, it is difficult to remove the smell of Galbitang, and when the fermented pine needles and the onion are used in an amount exceeding the above range, the fragrance of the pine needles and onion is strong, and there is a risk that the degree of preference may decrease. .

According to one embodiment of the present invention, in the step (S1), the mixture is boiled for 7 to 9 hours. At this time, if the boiling time is less than 7 hours, it is difficult to remove the smell of galbitang because the ingredients are not brewed well, and if the boiling time exceeds 9 hours, the fresh smell becomes stronger and rather lowers the preference.

Step (S2) in the method for producing galbitang broth of the present invention is a step of secondary extraction by adding soy sauce, soju, seasoning, dark soy sauce, refined salt, sodium L-glutamate and beef extract to the prepared primary broth, 1.0 to 1.5 parts by weight of soup soy sauce, 4 to 6 parts by weight of soju, 2.5 to 3.5 parts by weight of seasoning, 1.0 to 1.5 parts by weight of thick soy sauce, 4 to 6 parts by weight of refined salt, L-glutamic acid, based on 100 parts by weight of the primary broth. It is characterized in that 0.9 to 1.0 parts by weight of sodium and 3 to 4 parts by weight of beef extract are mixed and then boiled to prepare a secondary broth.

The soup soy sauce, soju, seasoning, dark soy sauce, refined salt, sodium L-glutamate, and beef extract are generally ingredients used in preparing galbitang broth, and are ingredients that can remove the smell while enhancing the taste and aroma of galbitang. There are no special restrictions.

The seasoning is a commercially available seasoning, and for example, beef dashi may be used.

According to one embodiment of the present invention, in step (S2), the mixture is boiled for 7 to 9 hours. At this time, if the boiling time is less than 7 hours, it is difficult to remove the smell of galbitang because the ingredients are not brewed well, and if the boiling time exceeds 9 hours, the fresh smell becomes stronger and rather lowers the preference.

In the method for preparing galbitang broth of the present invention, step (S3) is a step of preparing galbitang broth by mixing the secondary broth and water prepared above, specifically, the secondary broth and water are mixed in a ratio of 1:5 to 1: Galbitang broth can be prepared by mixing in a volume ratio of 7, preferably 1:6. At this time, if the mixing ratio is out of the range, the taste of the galbitang broth is too soft or too strong, and there is a risk of reducing the degree of preference.

Other conventional ingredients may be added to the galbitang broth of the present invention within a range that does not impair the objective effect of the present invention. For example, green onion, sweet pepper, etc. may be added, and there is no particular limitation thereto.

On the other hand, the present invention provides galbitang broth prepared according to the above manufacturing method.

As such, the galbitang broth prepared according to the present invention has the advantage of improving the preference by removing the unique smell of galbitang while maintaining the unique taste and aroma of galbitang. In addition, the galbitang broth of the present invention has increased storability and can be stored for a long period of time. Therefore, when the galbitang broth according to the present invention is used, the preference for galbitang increases, and it can be used very usefully as a well-being food not only for tasters who avoided galbitang because of the smell of galbitang, but also for foreigners. It is more advantageous than this, and mass production can be expected.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Preparation Example 1> Preparation of fermented pine needle and onion broth

Finely ground pine needles and onion, respectively, and then mixed with 300 parts by weight of water based on 100 parts by weight of each crushed pine needle and onion, aged for 3 to 6 hours at room temperature to prepare a matured liquid, and then Lactobacillus plantarum ( L. plantarum ) was inoculated in an amount of 1 to 5 million CFU per 100 grams of the aged broth and fermented at 35 to 40 ° C for 1 to 3 days to prepare each fermented pine needle and onion broth.

Subsequently, the prepared pine needles and onion fermentation broth was sterilized by heating at a temperature of 90 ° C. for 15 minutes.

<Example 1> Galbitang broth preparation

Purified water 70.13% by weight, radish 10.86% by weight, green onion 6.51% by weight, onion 4.34% by weight, minced garlic 0.95% by weight, fine ginseng 0.44% by weight, minced ginger 0.31% by weight, kelp 0.31% by weight, jujube 0.12% by weight, licorice 0.07% by weight %, 0.61% by weight of fermented pine needles, 1.21% by weight of fermented onion broth, 0.08% by weight of red pepper seeds and 0.41% by weight of pepper were mixed and boiled for 8 hours to prepare a primary broth.

Then, 83.33% by weight of the primary broth, 1.03% by weight of soy sauce, 4.12% by weight of soju, 2.5% by weight of seasoning, 1.03% by weight of dark soy sauce, 4.12% by weight of refined salt, 0.82% by weight of sodium L-glutamate and 3.05% by weight of beef extract The mixture was boiled for 8 hours to prepare a secondary broth.

Galbitang broth was prepared by mixing the prepared secondary broth and purified water in a weight ratio of 1:6.

<Comparative Example 1>

Galbitang broth was prepared in the same manner as in Example 1, except that the pine needle fermentation broth was not added and purified water was added so that the total weight was 100% by weight.

<Comparative Example 2>

Galbitang broth was prepared in the same manner as in Example 1, except that the onion fermentation broth was not added and purified water was added so that the total weight was 100% by weight.

<Comparative Example 3>

Galbitang broth was prepared in the same manner as in Example 1, except that purified water was added so that the total weight was 100% by weight without adding pine needles and onion fermentation broth.

<Test Example 1> Sensory test of Galbitang broth

After cooking galbitang using the galbitang broth prepared according to the present invention, sensory quality evaluation was performed for color, aroma, taste, and overall acceptability. 40 sensory testers with the sensory identification ability of this food were selected and the sensory quality evaluation scale was a 9-point scoring method (9 points: very good, 7 points: good, 5 points: normal, 3 points: slightly bad, 1 Point: very bad). The sensory test results were verified for significant differences between each sample by Duncan's multiple range test at the 5% level using ANOVA. The results are shown in Table 1 (average value ± standard deviation) below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 8.50±1.02 6.14±1.20 6.12±1.16 5.34±1.31 incense 8.34±1.16 5.23±1.00 5.23±1.76 4.21±1.51 taste 8.57±1.34 5.31±1.34 5.14±1.10 4.23±1.65 overall preference 8.52±1.31 5.35±1.10 5.54±1.98 4.47±1.47

As shown in Table 1, Galbitang using the Galbitang broth of Example 1 prepared according to the present invention had very high color, aroma, taste and overall preference. On the other hand, the sensory results of Galbitang using the Galbitang broth of Comparative Examples 1, 2 and 3 were very poor.

In particular, it was confirmed that Galbitang using the Galbitang broth of Example 1 according to the present invention had almost completely removed the unique smell.

<Test Example 2> Storage test of Galbitang broth

The galbitang broth of Example 1 and the galbitang broth of Comparative Examples 1 to 3 prepared according to the present invention are cooled and managed in an isolated room where an average room temperature of 25 ° C is maintained, and rancidity, spoilage, etc. are monitored every 24 hours As observed by the sensory test, the results shown in Table 2 below were obtained.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Day 1 normal normal normal normal Day 2 normal normal bubble generation bubble generation Day 3 normal bubble generation smell smell Day 5 normal smell Corruption Corruption

As shown in Table 2, it can be seen that the galbitang broth of Example 1 prepared according to the present invention did not deteriorate even on the 5th day, and the shelf life was greatly improved. On the other hand, the galbitang broth of Comparative Example 1 foamed on the 3rd day and smelled on the 5th day, and the galbitang broth of Comparative Examples 2 and 3 without adding pine needles and onion fermentation broth foamed from the 2nd day. So, on the 5th day, it was confirmed that it was completely corrupted.

<Test Example 3> Microbial detection test of Galbi-tang broth

The galbitang broth prepared in Example 1 and the galbitang broth of Comparative Examples 1 to 3 were stored under refrigeration conditions at 7 to 10 ° C, and samples were taken at intervals of one month to investigate the quality change of microorganisms in the product.

Microbial detection analysis was carried out according to the standard method according to the Food Code, and microbial items for a total of three quality control items, total number of bacteria, coliform group, and Staphylococcus aureus, were tested and confirmed. Samples with a storage period of more than 3 months were identified by adding mold items. 10 g of sample and 90 ml of sterilized physiological saline (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. After culturing at (37±1° C.) for 24 hours, colony-forming cells were counted, and the average value of 2 to 3 repetitions was used to express the number of bacteria per gram of sample (CFU/g). The fungus was cultured in an incubator (28 ± 1 ° C) for more than 7 days, and the detection result was confirmed.

The results are shown in Table 3 below.

storage duration Test Items Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 1 month later normal bacterial count 1.2x10 3.0x10 3.0x10 3.0x10 coliform N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. 2 months later Normal bacterial count 1.8x10 3.5x10 3.5x10 3.5x10 coliform N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. 3 months later Normal bacterial count 2.5x10 3.3x10 3.3x10 3.3x10 coliform N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. 4 months later Normal bacterial count 2.8x10 3.6x10 3.6x10 3.6x10 coliform N.D. N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. N.D. mold N.D. detection detection detection

As shown in Table 3, the total bacterial count of the galbitang broth prepared in Example 1 after 1 month storage was 1.2x10 CFU/g. It was confirmed that the galbitang broth of the present invention did not detect mold at all even after 4 months of storage.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (7)

(S1) 100 parts by weight of purified water, 13 to 17 parts by weight of radish, 8 to 10 parts by weight of green onion, 5 to 7 parts by weight of onion, 1.0 to 1.5 parts by weight of minced garlic, 0.5 to 0.8 parts by weight of fine ginseng, 0.3 to 0.6 parts by weight of minced ginger 0.3 to 0.6 parts by weight of kelp, 0.1 to 0.2 parts by weight of jujube, 0.08 to 0.11 parts by weight of licorice, 0.5 to 1 part by weight of fermented pine needles, 1 to 2 parts by weight of fermented onion broth, 0.09 to 0.13 parts by weight of red pepper seeds, and 0.4 to 0.7 parts by weight of black pepper Preparing a primary broth by adding parts by weight and boiling;
(S2) 1.0 to 1.5 parts by weight of soy sauce for soup, 4 to 6 parts by weight of soju, 2.5 to 3.5 parts by weight of seasoning, 1.0 to 1.5 parts by weight of thick soy sauce, 4 parts by weight of soy sauce, based on 100 parts by weight of the primary broth prepared in step (S1). to 6 parts by weight, 0.9 to 1.0 parts by weight of sodium L-glutamate, and 3 to 4 parts by weight of beef extract, followed by boiling to prepare a secondary broth; and
(S3) mixing the secondary broth and water prepared in step (S2) at a volume ratio of 1:5 to 1:7 to prepare galbitang broth,
The pine needles and onion fermented liquid is finely ground with pine needles and onions, and then 2 to 3 times the volume of purified water is added and aged at room temperature for 3 to 6 hours to prepare a matured liquid, and then 1 to 500 per 100 grams of the matured liquid. It is prepared by inoculating only CFU of lactic acid bacteria and fermenting for 1 to 3 days in the range of 35 to 40 ° C.
The lactic acid bacteria are Lactobacillus plantarum (L.plantarum), Lactobacillus casei (L.casei) and Bifidobacterium infantis (B. infantis) Preparation of galbitang broth, characterized in that at least one selected from the group consisting of method. delete delete delete delete delete delete