KR102567257B1 - The maratang manufacturing method and maratang produced thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing Maratang, which is prepared by mixing 700 to 1,000 parts by weight of purified water with respect to 100 parts by weight of beef bones and half bones of a cow pretreated by removing blood and foreign substances, and heating the beef bone broth at 60 to 80 ° C for 24 to 48 hours. Manufacturing step, natural broth manufacturing step of heating Hwangchil tree leaves, barnacle tree fruit, thistle and camellia fruit in purified water, garlic, green onion, coriander, ginger fermented liquid, dried pepper, medicinal material, and soybean paste in cooking oil, lard and beef oil Mala sauce manufacturing step of mixing and heating banjang, Vietnamese pepper, and Japanese pepper oil, and the natural broth produced in the natural broth manufacturing step in the beef bone broth manufacturing step, and the mala sauce produced in the mara sauce manufacturing step. , Mixing and heating step of mixing and heating beef, seafood, garnish and cotton, and adding garlic powder, radish powder, lotus root powder, black bean powder and cucumber powder to the mixed and heated maratang in the mixing and heating step It is characterized by including steps.
According to the present invention, the texture is enhanced through the savory and plain taste of the high-quality protein, calcium and magnesium source of the beef bone broth and the unique taste and aroma of the hwangchil tree leaves, raisin tree fruit, thistle and camellia fruit of the natural broth. In addition, it can provide a hangover relief effect, and it does not contain chemical additives such as phosphates, flavor enhancers, synthetic preservatives, colorants and antioxidants used in most malatang manufacturing, and only natural ingredients taste and aroma. and has the effect of further improving the spicy taste, spicy taste and savory taste.

Description

The maratang manufacturing method and maratang produced thereby}

The present invention relates to a method of manufacturing Malatang and to Malatang produced thereby, and more particularly, to the savory and light taste of high-quality protein, calcium and magnesium sources of beef bone broth, Hwangchil tree leaves and Hovenia tree fruits of natural broth , Thistle and camellia fruit's unique taste and scent enhances the texture and provides hangover relief, and only natural ingredients enhance the taste and aroma, and the spicy, spicy, and savory flavors are further improved. It relates to a tang manufacturing method and malatang produced thereby.

Mala (麻辣) is a spice often used in Sichuan, China. It is a combination of 'ma' meaning anesthesia or paralysis and 'la' meaning spicy. These marae include dried red pepper, Japanese pepper, black pepper, cloves, and star anise.

Recently, according to the trend of eating out, which has fallen into spicy taste, there are more restaurants featuring Mara, which is evaluated as spicy but addictive. Malatang, a soup dish containing mala, mara xiangguo, which is made by stir-frying various ingredients in mala sauce, and mala longsha, which is made by stir-frying freshwater crayfish in mala sauce, are typical.

This Malatang is derived from hot pots that pursue a spicy taste that does not go away and only eats the ingredients. It is high in salt and contains a lot of seasonings, red pepper oil and spices, so it is not good for health. many.

Therefore, while maintaining the lingering spicy taste of the existing Maratang, lowering the concentration of spices, and combining the spicy flavor of Malatang to suit the taste of Koreans who enjoy spicy taste, Malatang has excellent taste and aroma and can be consumed together with effective ingredients. is in need of development.

KR 10-2021-0075561 A (2021. 06. 23.) KR 10-2168320 B1 (2020. 10. 15.)

The present invention was made to solve the problems of the prior art, and the problem to be solved in the present invention is the savory and light taste of high-quality protein, calcium and magnesium sources of beef bone broth, hwangchil tree leaves of natural broth, In addition to enhancing the texture through the unique taste and aroma of barnacles fruit, thistle, and camellia fruit, it can also provide hangover relief effects, and phosphates, flavor enhancers, synthetic preservatives, Its purpose is to enhance the taste and aroma with only natural ingredients without containing chemical additives such as coloring agents and antioxidants, and to further improve the spicy, spicy and savory taste.

For another purpose, by adding garlic powder, radish powder, lotus root powder, black bean powder, and cucumber powder in the manufacturing process, moisture is reduced during the heating process of Maratang to prevent more than necessary spicy and spicy taste, and each unique The purpose is to enhance the overall texture by providing the taste, aroma and effective ingredients of

Maratang manufacturing method according to the present invention for achieving the above object is to mix 700 to 1,000 parts by weight of purified water with respect to 100 parts by weight of the calf bone and half bone of a cow pretreated by removing blood and foreign matter, 24 to 48 parts by weight at 60 to 80 ℃ Beef bone broth manufacturing step of heating for a period of time, natural broth manufacturing step of heating hwangchil tree leaves, hovenia tree fruit, thistle and camellia fruit in purified water, garlic, green onion, coriander, ginger fermented liquid in cooking oil, lard and beef oil, Mara sauce manufacturing step of mixing and heating dried red pepper, medicinal materials, tofu paste, Vietnamese pepper, and Japanese pepper oil, and the natural broth prepared in the natural broth manufacturing step in the beef bone broth manufacturing step, and the mala sauce manufacturing step. The mixing and heating step of mixing and heating the mara sauce, beef, seafood, garnish and noodles prepared in the step, and garlic powder, radish powder, lotus root powder, black bean powder and It is characterized in that it comprises an additional step of adding cucumber powder.

In addition, in the natural broth production step, 5 to 15 parts by weight of Hwangchil tree leaves, 5 to 15 parts by weight of Hovenia tree fruit, 3 to 7 parts by weight of thistle, and 3 to 7 parts by weight of camellia fruit are mixed with 100 parts by weight of purified water. It is characterized by heating for 2 to 5 hours at 80 to 110 ° C.

In addition, the mala sauce manufacturing step is based on 100 parts by weight of cooking oil, lard oil 20-50 parts by weight, soybean oil 20-50 parts by weight, garlic 5-20 parts by weight, green onion 5-20 parts by weight, coriander 5-10 parts by weight and 2 to 3 parts by weight of fermented ginger solution and heated at 130 to 140 ° C for 20 to 40 minutes, further mixing 20 to 30 parts by weight of dried red pepper and 10 to 30 parts by weight of medicinal herbs and heated at 130 to 140 ° C for 30 to 60 minutes. After heating and filtering, 10 to 20 parts by weight of tofu, 30 to 50 parts by weight of Vietnamese pepper, and 2 to 3 parts by weight of Japanese pepper oil are further mixed and heated at 150 to 160 ° C. for 20 to 40 minutes.

In addition, in the mixing and heating step, based on 100 parts by weight of the beef bone broth prepared in the beef bone broth manufacturing step, 30 to 50 parts by weight of the natural broth prepared in the natural broth manufacturing step, and the mala sauce prepared in the mala sauce manufacturing step. 5 to 10 parts by weight, 20 to 30 parts by weight of beef, 10 to 30 parts by weight of seafood, 20 to 50 parts by weight of garnish and 20 to 50 parts by weight of cotton are mixed and heated at 80 to 100 ℃ for 15 to 30 minutes. do.

According to the present invention, the texture is enhanced through the savory and plain taste of the high-quality protein, calcium and magnesium source of the beef bone broth and the unique taste and aroma of the hwangchil tree leaves, raisin tree fruit, thistle and camellia fruit of the natural broth. In addition, it can provide a hangover relief effect, and it does not contain chemical additives such as phosphates, flavor enhancers, synthetic preservatives, colorants and antioxidants used in most malatang manufacturing, and only natural ingredients taste and aroma. and has the effect of further improving the spicy taste, spicy taste and savory taste.

In addition, in the present invention, by adding garlic powder, radish powder, lotus root powder, black bean powder, and cucumber powder in the manufacturing process, water is reduced during the heating process of Maratang to prevent more spicy and spicy taste from being derived, and each unique It has the effect of increasing the overall texture by providing the taste and aroma and effective ingredients of the.

1 is a step flow chart showing a method for manufacturing malatang according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a step flow chart showing a method for manufacturing malatang according to the present invention.

Referring to FIG. 1 attached, the Malatang manufacturing method according to the present invention includes a beef bone broth manufacturing step (S10) and a natural broth manufacturing step (S20). It consists of a mala sauce manufacturing step (S30), a mixing and heating step (S40) and an additional step (S50).

1. Bone broth manufacturing step (S10)

The beef bone broth manufacturing step (S10) is a step of preparing by heating the beef bones and half bones of a cow.

More specifically, 700 to 1,000 parts by weight of purified water is mixed with 100 parts by weight of the calf bones and half bones of a cow pretreated by removing blood and foreign substances and heated at 60 to 80 ° C. for 24 to 48 hours.

At this time, more purified water is added as much as evaporated during the heating process to heat.

Here, the cow bones and half bones are immersed in water at 10 to 20 ° C. for 8 to 12 hours, and then washed by heating in boiling water for 10 to 20 minutes to remove blood and foreign substances before pretreatment.

The beef bones and half bones of the cow have a savory and light taste when brewed in boiling water for a long time, and are used as a source of high-quality protein, calcium and magnesium.

In addition, 700 to 1,000 parts by weight of purified water is mixed with 100 parts by weight of the calf bones and half bones of the cows pretreated by removing blood and foreign substances and heated at 60 to 80 ° C. for 24 to 48 hours to obtain protein from the pretreated cow bones and half bones, This is to ensure that the calcium and magnesium components are sufficiently brewed, and at the same time, the peculiar odors of the cow's shank and half bone are also removed to give a savory and light taste.

At this time, more purified water is added as much as evaporated during the heating process so that effective ingredients can be sufficiently brewed from the shank and half bone of the cow.

2. Natural broth manufacturing step (S20)

The natural broth manufacturing step (S20) is a step of preparing by heating hwangchil tree leaves, hovenia tree fruits, thistles and camellia fruits in purified water.

More specifically, based on 100 parts by weight of purified water, 80 to 110 parts by weight of Hwangchil tree leaves, 5 to 15 parts by weight of Hovenia tree fruit, 3 to 7 parts by weight of thistle, and 3 to 7 parts by weight of camellia fruit. It is heated for 2 to 5 hours at C.

Based on 100 parts by weight of purified water, 5 to 15 parts by weight of Hwangchil tree leaves, 5 to 15 parts by weight of Hovenia tree fruit, 3 to 7 parts by weight of thistle, and 3 to 7 parts by weight of camellia fruit were mixed and mixed with 2 to 5 parts by weight at 80 to 110 ° C. Heating for a period of time is to enhance the texture through the unique taste and aroma of the hwangchil tree leaves, barnacles fruit, thistle and camellia fruit, and to ensure that the effective ingredients for relieving hangover are sufficiently brewed.

First, the Hwangchil tree leaves detoxify the liver with a unique taste and aroma, relieve hangovers, and are rich in vitamin C to recover fatigue, lower cholesterol, and improve blood vessel health by clearing the blood.

The barn tree fruit helps the regeneration ability of the liver with its unique taste and aroma, helps to improve liver function, prevents liver disease caused by excessive drinking, and has excellent detoxification action to help cirrhosis fatty liver.

The milk thistle promotes the metabolism of liver cells through silymarin and flavonoids contained in it along with its unique taste and aroma, thereby preventing hangover and destruction of liver cells, thereby helping liver health, improving fatty liver, blood circulation, cardiovascular disease It has effects such as prevention and skin diseases.

The camellia fruit produces an enzyme that decomposes alcohol in the liver through the component of asparagine, which is known to be effective in relieving hangovers, along with a unique taste and aroma, and removes acetaldehyde, a toxic substance, to remove alcohol. It plays a role in excreting substances from the body.

3. Mala sauce manufacturing step (S30)

Mara sauce manufacturing step (S30) is a step of mixing and heating cooking oil, lard and beef oil with garlic, green onion, coriander, ginger fermented liquid, dried red pepper, medicinal material, bean paste, Vietnamese pepper and Japanese pepper oil.

More specifically, based on 100 parts by weight of cooking oil, 20 to 50 parts by weight of lard oil, 20 to 50 parts by weight of beef oil, 5 to 20 parts by weight of garlic, 5 to 20 parts by weight of green onion, 5 to 10 parts by weight of coriander and fermented ginger Mix 2 to 3 parts by weight and heat at 130 to 140 ° C for 20 to 40 minutes, further mix 20 to 30 parts by weight of dried red pepper and 10 to 30 parts by weight of herbs, heat at 130 to 140 ° C for 30 to 60 minutes, and filter. After that, 10 to 20 parts by weight of tofu, 30 to 50 parts by weight of Vietnamese pepper, and 2 to 3 parts by weight of Japanese pepper oil are further mixed and heated at 150 to 160 ° C. for 20 to 40 minutes.

The mala sauce prepared as described above does not contain chemical additives such as phosphates, flavor enhancers, synthetic preservatives, colorants and antioxidants used in most of the mala tang production, and enhances the taste and aroma with only natural ingredients, and has a spicy taste. , Mixed composition and mixed composition ratio to further enhance the spicy taste and umami taste.

Here, the lard is prepared by heating pork fat at 70 to 90 ° C. for 2 to 3 hours, and has a soft and light taste.

The bovine oil is prepared by heating cow fat at 70 to 90 ° C. for 2 to 3 hours, and has a savory and light taste.

In addition, the ginger fermented liquid is mixed with ginger at a ratio of 1: 1 by weight, sealed, aged at 15 to 25 ° C for 80 to 120 days, and then the remaining extract is fermented for 15 to 12 to 18 months. As it is further aged at 20 ° C, it not only provides the sterilization and digestive action that ginger has on its own, but also serves to reduce the greasy taste or miscellaneous smell of beef bone broth through the unique scent of ginger.

The medicines used in the present invention are octagonal, black pepper, cumin, cinnamon, bay leaf, marjo, flower, sign, sansa, sancho, cardamom, clove, small fennel, nutmeg, samnaeja, pilbal, baekdug, white paper, mother clove, red bean It may consist of gu, oxo, yanggang, chungmug, licorice and crust.

The above herbs have a tingling yet unique spicy taste, and have the effect of stimulating appetite by giving flavor to food.

In addition, the Sancho oil is extracted from the fruit of Sancho tree, the taste is spicy and has a unique fragrance, cerebral blood circulation, nervous stability, insomnia relief, cold hands and feet relief, prevention of adult diseases, prevention of respiratory diseases, strengthening of digestive function, constipation Not only does it have a helpful and analgesic effect, but it is used in the manufacturing process of Malatang and is blended with the broth, which can easily become greasy, to improve the clean taste by reducing the greasy feeling due to its spicy and unique scent.

4. Mixing and heating step (S40)

In the mixing and heating step (S40), the beef bone broth prepared in the beef bone broth manufacturing step (S10), the natural broth prepared in the natural broth manufacturing step (S20), the mala sauce prepared in the mala sauce manufacturing step (S30), This is the step of mixing and heating beef, seafood, garnish and noodles.

More specifically, with respect to 100 parts by weight of the beef bone broth prepared in the beef bone broth manufacturing step (S10), 30 to 50 parts by weight of the natural broth prepared in the natural broth manufacturing step (S20), the mala sauce manufacturing step (S30 ) 5 to 10 parts by weight of Mara sauce, 20 to 30 parts by weight of beef, 10 to 30 parts by weight of seafood, 20 to 50 parts by weight of garnish, and 20 to 50 parts by weight of cotton are mixed at 80 to 100 ℃ for 15 to 30 minutes. heating while

Here, seafood may be used by mixing one or two or more of shrimp, squid, and shellfish.

As a garnish, one or a mixture of two or more of bean sprouts, green onions, bok choy, coriander, cabbage, onion, zucchini, bamboo shoots, wood ear mushrooms, white throat mushrooms, enoki mushrooms, oyster mushrooms, shrimp balls, and cheese rice cakes can be used.

As the noodles, one or a mixture of two or more of pusjumyeon, tofu noodles, potato noodles, Chinese vermicelli, and denominators may be used.

With respect to 100 parts by weight of the beef bone broth prepared in the beef bone broth manufacturing step (S10), 30 to 50 parts by weight of the natural broth prepared in the natural broth manufacturing step (S20), and the mara sauce prepared in the mara sauce manufacturing step (S30). By mixing 5 to 10 parts by weight of sauce, 20 to 30 parts by weight of beef, 10 to 30 parts by weight of seafood, 20 to 50 parts by weight of garnish, and 20 to 50 parts by weight of cotton and heating at 80 to 100 ℃ for 15 to 30 minutes, The savory and light taste of the broth, the unique taste and aroma of natural broth, and effective ingredients for relieving hangovers, the spicy, spicy and clean taste of mara sauce, and the nutrients and flavors of beef, seafood, garnish, and noodles The aromas work together to enhance the overall taste and flavor.

If less than 30 parts by weight of the natural broth prepared in the natural broth manufacturing step (S20) is mixed with respect to 100 parts by weight of the beef bone broth prepared in the beef bone broth manufacturing step (S10), the characteristic of the natural broth Not only the taste and aroma are insignificant, but it is difficult to fully exert the effect of relieving hangover, and when mixed in excess of 50 parts by weight, the unique taste and aroma of the natural broth become stronger, rather reducing the overall texture.

In addition, if less than 5 parts by weight of the mala sauce prepared in the mala sauce manufacturing step (S30) is mixed with respect to 100 parts by weight of the beef bone broth prepared in the beef bone broth manufacturing step (S10), the spicy and spicy mala sauce However, the clean taste may be insignificant, and when mixed in excess of 10 parts by weight, the spicy taste of mara sauce becomes too strong, rather degrading the overall texture.

5. Additional step (S50)

The addition step (S50) is a step of adding garlic powder, radish powder, lotus root powder, black bean powder and cucumber powder to the mixed and heated malatang in the mixing and heating step (S40).

More specifically, 2 to 3 parts by weight of garlic powder, 3 to 5 parts by weight of radish powder, 2 to 3 parts by weight of lotus root powder, 3 to 5 parts by weight of black bean powder and 3 to 5 parts by weight of cucumber powder are added.

With respect to 100 parts by weight of Maratang mixed and heated in the mixing and heating step (S40), 2 to 3 parts by weight of garlic powder, 3 to 5 parts by weight of radish powder, 2 to 3 parts by weight of lotus root powder, 3 to 3 parts by weight of black bean powder By adding 5 parts by weight and 3 to 5 parts by weight of cucumber powder, water is reduced during the heating process of Maratang to prevent excessive spicy and spicy taste from being derived, and each unique taste and aroma and effective ingredients can be consumed together. do.

The garlic powder, radish powder, and lotus root powder are dried to a moisture content of 5% or less and ground to a particle size of 1 to 2 mm.

Garlic powder removes the fishy smell, enhances the overall texture through a spicy taste, and helps with sterilization and digestion.

Radish powder reduces excessively spicy and spicy taste, and radish is rich in dietary fiber, which helps digestion by activating intestinal movement, has the function of breaking down protein, and has cold prevention, antibacterial action, and immunity enhancement effects.

Lotus root powder has proper viscosity when coagulated in the form of tofu through a substance called mucin contained in lotus root, and contains a large amount of vitamin C and iron to help blood production, and is also rich in potassium to prevent high blood pressure. It works.

Black bean powder is ground after roasting black beans at 80-100 ° C for 1-2 hours.

Cucumber powder is pulverized after washing and freeze-drying at -15~-10℃ for 20~30 hours. It also has the effect of excreting waste as well.

If less than 2 parts by weight of garlic powder is mixed with respect to 100 parts by weight of Maratang mixed and heated in the mixing and heating step (S40), the effect may be insignificant, and when mixed in excess of 3 parts by weight The garlic flavor is strong and can deteriorate the overall texture.

In addition, if less than 3 parts by weight of radish powder is mixed with respect to 100 parts by weight of Malatang mixed and heated in the mixing and heating step (S40), the effect may be insignificant, and mixing in excess of 5 parts by weight In this case, a lot of water is generated due to the amount of mixing more than necessary, which can rather deteriorate the texture.

In addition, if less than 2 parts by weight of lotus root powder is mixed with respect to 100 parts by weight of Maratang mixed and heated in the mixing and heating step (S40), the effect may be insignificant, and mixing in excess of 3 parts by weight In this case, due to the amount of mixing more than necessary, it becomes sticky and viscous, which can reduce the texture.

In addition, if less than 3 parts by weight of black bean powder is mixed with respect to 100 parts by weight of Maratang mixed and heated in the mixing and heating step (S40), the effect may be insignificant, and the mixing in excess of 5 parts by weight In the case of doing so, the food texture may be rather deteriorated due to the mixing amount more than necessary.

In addition, if less than 3 parts by weight of cucumber powder is mixed with respect to 100 parts by weight of Malatang mixed and heated in the mixing and heating step (S40), the effect may be insignificant, and mixing in excess of 5 parts by weight In this case, a lot of water is generated due to the amount of mixing more than necessary, which can rather deteriorate the texture.

According to the present invention, the texture is enhanced through the savory and plain taste of the high-quality protein, calcium and magnesium source of the beef bone broth and the unique taste and aroma of the hwangchil tree leaves, raisin tree fruit, thistle and camellia fruit of the natural broth. In addition, it can provide a hangover relief effect, and it does not contain chemical additives such as phosphates, flavor enhancers, synthetic preservatives, colorants and antioxidants used in most malatang manufacturing, and only natural ingredients taste and aroma. and has the effect of further improving the spicy taste, spicy taste and savory taste.

In addition, in the present invention, by adding garlic powder, radish powder, lotus root powder, black bean powder, and cucumber powder in the manufacturing process, water is reduced during the heating process of Maratang to prevent more spicy and spicy taste from being derived, and each unique It has the effect of increasing the overall texture by providing the taste and aroma and effective ingredients of the.

Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only intended to specifically illustrate the present invention and do not limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily performed by a person skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example: Maratang prepared according to the present invention

1) Mix 80 kg of purified water with 10 kg of cow bones and half bones pretreated by removing blood and foreign substances and heat them at 70 ° C for 48 hours. At this time, as much purified water as evaporated during the heating process is added and heated.

2) Mix 1 kg of Hwangchil tree leaves, 1 kg of Hovenia tree fruit, 500 g of thistle, and 500 g of camellia fruit with 10 kg of purified water and heat at 90 ° C for 3 hours.

3) Mix 10kg of cooking oil with 3kg of lard oil, 3kg of beef oil, 1kg of garlic, 1kg of green onion, 500g of coriander, and 200g of fermented ginger juice and heat it at 140℃ for 30 minutes. After heating for 20 minutes and filtering, 1.5 kg of tofu, 3 kg of Vietnamese pepper, and 200 g of Japanese pepper oil are further mixed and heated at 160° C. for 20 minutes.

4) Mix 300g of natural broth from 2), 70g of mara sauce, 200g of beef, 150g of seafood, 30g of garnish, and 30g of noodles from 3) with 1kg of beef bone broth from 1) and heat at 100℃ for 20 minutes. Shrimp, squid and shellfish, bean sprouts, green onion, bok choy, cilantro, cabbage, onion, zucchini, bamboo shoots, wood ear mushroom, white throat mushroom, enoki mushroom, oyster mushroom, shrimp ball and cheese rice cake, noodles with pusjumyeon, tofu noodles, potato noodles, Chinese vermicelli, and denominator).

5) Add 2g of garlic powder, 3 radish powder, 2g of lotus root powder, 3g of black bean powder and 3g of cucumber powder to the mixed and heated malatang of 4).

Comparative Example 1: Prepared by the method of Example, except for natural broth

1) Mix 80 kg of purified water with 10 kg of cow bones and half bones pretreated by removing blood and foreign substances and heat them at 70 ° C for 48 hours. At this time, as much purified water as evaporated during the heating process is added and heated.

2) Mix 10kg of cooking oil with 3kg of lard oil, 3kg of beef oil, 1kg of garlic, 1kg of green onion, 500g of coriander, and 200g of fermented ginger juice, heat at 140℃ for 30 minutes, mix 2kg of dried red pepper and 2kg of herbs, and heat for 30 minutes at 140℃. After heating for 20 minutes and filtering, 1.5 kg of tofu, 3 kg of Vietnamese pepper, and 200 g of Japanese pepper oil are further mixed and heated at 160° C. for 20 minutes.

3) Mix 1kg of beef bone broth with 300g of natural broth from 2), 70g of mara sauce, 200g of beef, 150g of seafood, 30g of garnish, and 30g of noodles from 2) and heat at 100℃ for 20 minutes (at this time, the seafood is Shrimp, squid and shellfish, bean sprouts, green onion, bok choy, cilantro, cabbage, onion, zucchini, bamboo shoots, wood ear mushroom, white throat mushroom, enoki mushroom, oyster mushroom, shrimp ball and cheese rice cake, noodles with pusjumyeon, tofu noodles, potato noodles, Chinese vermicelli, and denominator).

4) Add 2g of garlic powder, 3 radish powder, 2g of lotus root powder, 3g of black bean powder and 3g of cucumber powder to the mixed and heated malatang of 3).

Comparative Example 2: Prepared by the method of Example, except for garlic powder, radish powder, lotus root powder, black bean powder and cucumber powder

1) Mix 80 kg of purified water with 10 kg of cow bones and half bones pretreated by removing blood and foreign substances and heat them at 70 ° C for 48 hours. At this time, as much purified water as evaporated during the heating process is added and heated.

2) Mix 1 kg of Hwangchil tree leaves, 1 kg of Hovenia tree fruit, 500 g of thistle, and 500 g of camellia fruit with 10 kg of purified water and heat at 90 ° C for 3 hours.

3) Mix 10kg of cooking oil with 3kg of lard oil, 3kg of beef oil, 1kg of garlic, 1kg of green onion, 500g of coriander, and 200g of fermented ginger juice and heat it at 140℃ for 30 minutes. After heating for 20 minutes and filtering, 1.5 kg of tofu, 3 kg of Vietnamese pepper, and 200 g of Japanese pepper oil are further mixed and heated at 160° C. for 20 minutes.

4) Mix 300g of natural broth from 2), 70g of mara sauce, 200g of beef, 150g of seafood, 30g of garnish, and 30g of noodles from 3) with 1kg of beef bone broth from 1) and heat at 100℃ for 20 minutes. Shrimp, squid and shellfish, bean sprouts, green onion, bok choy, cilantro, cabbage, onion, zucchini, bamboo shoots, wood ear mushroom, white throat mushroom, enoki mushroom, oyster mushroom, shrimp ball and cheese rice cake, noodles with pusjumyeon, tofu noodles, potato noodles, Chinese vermicelli, and denominator).

Comparative Example 3: Prepared by the method of Example, except for natural broth, garlic powder, radish powder, lotus root powder, black bean powder and cucumber powder

1) Mix 80 kg of purified water with 10 kg of cow bones and half bones pretreated by removing blood and foreign substances and heat them at 70 ° C for 48 hours. At this time, as much purified water as evaporated during the heating process is added and heated.

2) Mix 10kg of cooking oil with 3kg of lard oil, 3kg of beef oil, 1kg of garlic, 1kg of green onion, 500g of coriander, and 200g of fermented ginger juice, heat at 140℃ for 30 minutes, mix 2kg of dried red pepper and 2kg of herbs, and heat for 30 minutes at 140℃. After heating for 20 minutes and filtering, 1.5 kg of tofu, 3 kg of Vietnamese pepper, and 200 g of Japanese pepper oil are further mixed and heated at 160° C. for 20 minutes.

3) Mix 1kg of beef bone broth with 300g of natural broth from 2), 70g of mara sauce, 200g of beef, 150g of seafood, 30g of garnish, and 30g of noodles from 2) and heat at 100℃ for 20 minutes (at this time, the seafood is Shrimp, squid and shellfish, bean sprouts, green onion, bok choy, cilantro, cabbage, onion, zucchini, bamboo shoots, wood ear mushroom, white throat mushroom, enoki mushroom, oyster mushroom, shrimp ball and cheese rice cake, noodles with pusjumyeon, tofu noodles, potato noodles, Chinese vermicelli, and denominator).

Experiment: sensory test

Maratang (Example) and Comparative Examples 1 to 3 prepared according to the present invention were prepared by cooking under the same conditions, and sensory test agents (30 people (15 males, 15 females) with sensory test experience of 2 years or more) ) were divided into taste, flavor, texture, and overall acceptability, and a sensory test (5-point measurement method: 1: very bad, 2: bad, 3: average, 4: good, 5: very good) was conducted. The conducted results are shown in Table 1 below.

taste zest texture overall sign Example 1 4.5 4.5 4.7 4.5 Comparative Example 1 4.0 4.0 4.2 4.0 Comparative Example 2 3.8 3.9 4.0 3.8 Comparative Example 3 3.5 3.5 3.9 3.7

As can be seen from Table 1, the Example shows a higher score than Comparative Examples 1 to 3 in all items. During the manufacturing process, it enhances the texture through the savory and light taste of the high-quality protein, calcium, and magnesium source of the beef bone broth, and the unique taste and aroma of the hwangchil tree leaves, raisin tree fruit, thistle, and camellia fruit of the natural broth. In addition, it can provide a hangover relief effect, and it does not contain chemical additives such as phosphates, flavor enhancers, synthetic preservatives, colorants, and antioxidants used in most malatang manufacturing, and only natural ingredients provide taste and aroma. It is solved as a result of further improvement of spicy taste, spicy taste, and umami taste.

In addition, by adding garlic powder, radish powder, lotus root powder, black bean powder, and cucumber powder, moisture is reduced during the heating process of Maratang to prevent excessive spicy and spicy taste from being derived, and each unique taste and aroma and effective It seems that the overall texture is improved by providing ingredients.

Claims (5)

Preparing beef bone broth by mixing 700 to 1,000 parts by weight of purified water with respect to 100 parts by weight of beef bones and half bones of cows pretreated by removing blood and foreign substances and heating at 60 to 80 ° C. for 24 to 48 hours (S10);
Based on 100 parts by weight of purified water, 5 to 15 parts by weight of Hwangchil tree leaves, 5 to 15 parts by weight of Hovenia tree fruit, 3 to 7 parts by weight of thistle, and 3 to 7 parts by weight of camellia fruit were mixed and mixed with 2 to 5 parts by weight at 80 to 110 ° C. Natural broth manufacturing step of heating for a period of time (S20);
Based on 100 parts by weight of cooking oil, 20-50 parts by weight of lard oil, 20-50 parts by weight of beef oil, 5-20 parts by weight of garlic, 5-20 parts by weight of green onion, 5-10 parts by weight of coriander and 2-3 parts by weight of fermented ginger solution Mix and heat at 130 ~ 140 ℃ for 20 ~ 40 minutes, further mix 20 ~ 30 parts by weight of dried red pepper and 10 ~ 30 parts by weight of medicinal herbs, heat at 130 ~ 140 ℃ for 30 ~ 60 minutes, filter, 10 to 20 parts by weight, 30 to 50 parts by weight of Vietnamese pepper, and 2 to 3 parts by weight of Japanese pepper oil are further mixed and heated at 150 to 160 ° C. for 20 to 40 minutes (S30);
With respect to 100 parts by weight of the beef bone broth prepared in the beef bone broth manufacturing step (S10), 30 to 50 parts by weight of the natural broth prepared in the natural broth manufacturing step (S20), and the mara sauce prepared in the mara sauce manufacturing step (S30). 5 to 10 parts by weight of sauce, 20 to 30 parts by weight of beef, 10 to 30 parts by weight of seafood, 20 to 50 parts by weight of garnish, and 20 to 50 parts by weight of cotton are mixed and heated at 80 to 100 ° C. for 15 to 30 minutes Mixing and Heating step (S40); and
With respect to 100 parts by weight of Maratang mixed and heated in the mixing and heating step (S40), 2 to 3 parts by weight of garlic powder, 3 to 5 parts by weight of radish powder, 2 to 3 parts by weight of lotus root powder, 3 to 3 parts by weight of black bean powder An additional step of adding 5 parts by weight and 3 to 5 parts by weight of cucumber powder (S50);
Including,
The pork fat in the mala sauce manufacturing step (S30) is prepared by heating pig fat at 70 to 90 ° C. for 2 to 3 hours,
The bovine oil is prepared by heating bovine fat at 70 to 90 ° C. for 2 to 3 hours,
The ginger fermentation liquid is mixed with ginger at a ratio of 1: 1 by weight, sealed, aged at 15 to 25 ° C for 80 to 120 days, and then the remaining extract is 15 to 20 ° C for 12 to 18 months. It is further matured in
The above herbs are octagonal, black pepper, cumin, cinnamon, bay leaf, marjo, flower, cosine, sansa, sancho, cardamom, clove, small fennel, nutmeg, samnaeja, pilbal, baekdug, white paper, clove, redhead, wood scent, Malatang manufacturing method, characterized in that consisting of yanggang, chodugu, licorice and crust.
delete delete delete Maratang prepared by the manufacturing method of claim 1.