KR102630737B1 - Manufacturing method of soup made of cattle bone containing high content calcium and soup made of cattle bone using the same - Google Patents

Abstract

The present invention relates to a method for producing high-calcium beef bone soup that is effective in preventing high blood pressure and to beef bone soup manufactured using the same. More specifically, it relates to the step of soaking the beef bone and cow skull in running water for 20 to 30 hours to remove blood (S10). ); A step (S20) of heating and boiling the blood-removed dead bones and cow skulls and then removing the flesh attached to the dead bones and cow skull bones; A step of preparing beef bone broth by adding citric acid and acetic acid to the fleshy bone and beef skull and boiling it at a temperature of 90 to 110°C (S30); Preparing a fermentation broth by adding a microbial culture medium to a mixture of a mixed extract of oak bark extract obtained by extracting oak bark with hot water and a mixed extract of columbine hot water extract and molasses (S40); Preparing fermented beef bone broth by adding and maturing the fermentation broth to the bone broth (S50); and a step (S60) of preparing beef bone stew by adding lean meat to the prepared fermented bone broth and boiling it. .

Description

Manufacturing method of high calcium beef bone stew and beef bone stew manufactured using the same {Manufacturing method of soup made of cattle bone containing high content calcium and soup made of cattle bone using the same}

The present invention relates to a method for producing high-calcium beef bone soup and beef bone soup manufactured using the same. More specifically, the present invention relates to a mixture of oak bark extract obtained by extracting oak bark with hot water and mugwort hot water extract, and Monascus ruber (Monascus ruber) is added to the mixture. ruber) relates to a method of manufacturing high-calcium beef bone soup that is effective in preventing high blood pressure prepared using a fermented broth with the addition of culture broth, and a beef bone soup made using the same.

Beef bone gomtang is a soup made by boiling beef leg bones and other beef bones for a long period of time to infuse the minerals contained in the bones. It is generally a health food eaten with rice and seasoned with green onions, salt, and pepper. Beef bone stew, which is rich in flavor and nutrition, has been in the spotlight as a food for pregnant women, lactating women, and the weak to beat the heat in the summer, and as a traditional food to warm the body in the cold winter. In particular, it is in the spotlight as a delicious taste and a high-quality source of calcium. As such a prior art, Patent Publication No. 2016-0063475 discloses a method for producing a high-calcium bone extract with an optimized ratio of calcium and phosphorus by adding citric acid and acetic acid.

Meanwhile, in accordance with changes in the lifestyles of modern people, dietary habits have also changed from the conventional grain-centered diet to a diet high in fat, and it is considered a problem related to the increase in obesity and metabolic syndrome. It is known that an increase in fat intake increases the risk of developing not only obesity but also adult diseases such as hyperlipidemia, arteriosclerosis, diabetes, etc. related to obesity. Moreover, hyperlipidemia is considered to be one of the factors of metabolic syndrome and a major cause of arteriosclerosis, and the development of foods that suppress the rise in blood cholesterol after a meal without any safety problems is attracting attention. To date, known food ingredients that suppress the rise in blood cholesterol after a meal include globin protein decomposition products, tea catechins, Oryong tea polyphenols, apple polyphenols, and oligosaccharides.

However, beef bone soup that is effective in preventing high blood pressure while improving the texture, such as the taste of beef bone soup, has not yet been known or developed. In other words, technologies such as manufacturing methods of high-calcium beef bone extract are being developed in relation to beef bone soup, but there is no disclosure of beef bone soup that improves the texture and preference of beef bone soup and is effective in preventing the rise of blood cholesterol and reducing high blood pressure. not.

While researching high-calcium beef bone soup, the present inventors used a fermented broth obtained by adding Monascus ruber culture broth to a mixture of oak bark extract and mugwort hot water extract obtained by extracting oak bark with hot water. The present invention was completed by confirming that the prepared beef bone soup was effective in preventing high blood pressure, removing the bitter taste, and improving the savory taste.

Republic of Korea Patent No. 10-1351975 (2014. 01. 09)

Therefore, the purpose of the present invention is to prevent high blood pressure prepared using a fermented broth obtained by adding Monascus ruber culture to a mixture of oak bark extract and columbine hot water extract obtained by extracting oak bark with hot water. The purpose of the present invention is to provide a method for manufacturing high-calcium beef bone soup and a beef bone soup manufactured using the same.

Another object of the present invention is to produce a high-calcium beef bone soup that prevents high blood pressure, removes bitter taste, and improves umami by using a fermented broth of oak bark extract, mugwort hot water extract, shiitake mushroom extract, and soybean extract, and the same. The purpose is to provide beef bone soup made using the method.

In order to achieve the above-described object, the present invention includes the steps of soaking the ethmoid bone and cow skull in flowing water for 20 to 30 hours to remove blood (S10); A step (S20) of heating and boiling the blood-removed dead bones and cow skulls and then removing the flesh attached to the dead bones and cow skull bones; A step of preparing beef bone broth by adding citric acid and acetic acid to the fleshy bone and beef skull and boiling it at a temperature of 90 to 110°C (S30); Preparing a fermentation broth by adding a microbial culture medium to a mixture of a mixed extract of oak bark extract obtained by extracting oak bark with hot water and a mixed extract of columbine hot water extract and molasses (S40); Preparing fermented beef bone broth by adding and maturing the fermentation broth to the bone broth (S50); and a step (S60) of preparing beef bone soup by adding lean meat to the prepared fermented beef bone broth and boiling it (S60).

In addition, in the method for producing high-calcium beef bone soup that is effective in preventing high blood pressure according to an embodiment of the present invention, in step S40, the microbial culture medium is characterized in that it is a Monascus ruber culture medium.

In addition, in the method for producing high-calcium beef bone soup that is effective in preventing high blood pressure according to an embodiment of the present invention, in step S40, the mixture further includes shiitake mushroom extract and soybean extract, and the oak bark extract and mugwort part. It is characterized by mixing Jjaengi hot water extract at a weight ratio of 2:1.

The present invention provides a high-calcium beef bone soup that is effective in preventing high blood pressure prepared by the above production method.

According to the present invention, a high-calcium beef bone soup is provided that prevents high blood pressure and improves overall preference by improving texture, such as the taste, by using a fermented broth of a mixture of oak bark extract and mugwort hot water extract with Monascus ruber. can do.

In addition, the beef bone soup according to the present invention can provide a high-calcium beef bone soup with an optimized ratio of calcium and phosphorus by adding citric acid and acetic acid.

In addition, by using a fermented broth that further contains shiitake mushroom extract and soybean extract when producing the fermented broth, it is possible to provide a high-calcium beef bone soup that prevents high blood pressure and improves umami.

Since the present invention can be modified in various ways and can have various embodiments, specific embodiments will be described in detail in the detailed description.

The method for manufacturing high-calcium beef bone soup that is effective in preventing high blood pressure according to the present invention includes the steps of soaking the beef bone and cow skull in running water for 20 to 30 hours to remove blood (S10); A step (S20) of heating and boiling the blood-removed dead bones and cow skulls and then removing the flesh attached to the dead bones and cow skull bones; A step of preparing beef bone broth by adding citric acid and acetic acid to the fleshy bone and beef skull and boiling it at a temperature of 90 to 110°C (S30); Preparing a fermentation broth by adding a microbial culture medium to a mixture of a mixed extract of oak bark extract obtained by extracting oak bark with hot water and a mixed extract of columbine hot water extract and molasses (S40); Preparing fermented beef bone broth by adding and maturing the fermentation broth to the bone broth (S50); And a step (S60) of preparing beef bone soup by adding lean meat to the prepared fermented beef bone broth and boiling it.

In the present invention, acetic acid and citric acid are used to increase the calcium content in beef bone soup. Citric acid increases calcium and phosphorus, and acetic acid selectively increases calcium. It is preferable to add 0.2-0.3% by weight of acetic acid and 0.1% by weight of citric acid based on the weight of the ethmoid and cow skull.

The fermentation broth of the present invention is fermented by adding a microbial culture medium to a mixture of molasses and an extract mixed with oak bark extract and mugwort hot water extract.

Quercus acutissima is a deciduous tree of the Quercus family with a height of 20 to 25 m and a diameter of about 1 m. The bark is cracked in black and gray. It is also called oak tree, acorn tree, and garab tree. In oriental medicine, the fruit is used as a medicine called loss (橡實), and it is known to be effective in mastitis. Since ancient times, the fruits of Quercus family plants (trees, acorns) have a long history of separating and extracting starch and making it into jelly, a traditional food. By storing whiskey in oak barrels for a long time, proteins, tannins, lignin, lactones, etc. It was used to increase the aged flavor of whiskey by allowing the ingredients to elute.

The hot water extract of oak bark is extracted 2-3 times by finely grinding oak bark, adding it to distilled water, and refluxing and cooling at 90℃~100℃ for 3 hours. At this time, the appropriate amount of aqueous solution used is about 10 times the weight of the oak bark.

The present inventors confirmed that bone broth aged using fermented broth prepared by adding Monascus ruber culture to a mixture of oak bark extract and molasses had a minimal blood pressure lowering effect. Accordingly, candidate groups were explored to significantly improve the blood pressure lowering effect and at the same time improve the preference, such as the delicious taste of beef bone soup.

As a result of exploring goji berry, Cassia chinensis, water parsley, ginseng, Aster, and cabbage, which are known to have the effect of lowering blood pressure, as candidate groups (see Comparative Examples 2-1 to 2-5), an extract of oak bark was mixed with a hot water extract of Aster. In the case of bone broth aged using fermented broth prepared by adding Monascus ruber culture, it was confirmed that the blood pressure lowering effect was significantly improved and the overall preference, including reduced taste, was improved.

Aster yomena is a perennial herb of the dicotyledonous plant Campanula order Asteraceae. It is also called Aster yomena, Aster yomena, and Aster aster. It grows in slightly humid mountains and fields. Mugwort is used for gardening and landscaping, but its leaves and young shoots are also used for food. Mugwort leaves are rich in vitamins A and C and contain a large amount of dietary fiber, which improves digestion and lowers blood pressure. It is good for coughs and asthma, and the juice is drunk and used for insect bites. In Oriental medicine, it is used as an antipyretic and diuretic. In addition, when the flower blooms, you can relieve severe pain from stiff shoulders and abdominal pain by drinking water boiled with licorice in dried leaves and stems and boiled with licorice three times a day on an empty stomach.

The hot water extract of Aster mugwort is made by finely grinding dried Aster aster, adding it to distilled water, and extracting it 2-3 times while refluxing and cooling at 90℃~100℃ for 3 hours. At this time, the appropriate amount of aqueous solution used is about 10 times the weight of dry mugwort.

The microbial culture medium uses Monascus ruber. The fermented beef bone broth of the present invention is a broth aged by using the Monascus ruber culture medium in beef bone broth. When preparing beef bone stew, when lean meat is added to the fermented beef bone broth and boiled, the bitter taste is removed, the umami is improved, and the high blood pressure is reduced. It was confirmed that it was effective in preventing , and the present invention was completed.

The microorganisms used in the present invention can be used by receiving seed from a microorganism depository (KCCM, KCTC, etc.), or by culturing the microorganisms obtained by a method known in the art.

The mixture may further include shiitake mushroom hot water extract and soybean hot water extract.

Elitadenine contained in shiitake mushrooms is effective in preventing various cardiovascular diseases such as high blood pressure, myocardial infarction, and arteriosclerosis by lowering cholesterol levels.

Soybean extract is the isoflavone component contained in soybeans, which plays a role in regulating fat metabolism and reducing cholesterol, and can double the umami taste.

The present invention provides a high-calcium beef bone soup that is effective in preventing high blood pressure prepared by the above production method.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

<Example 1>

After soaking the ox bones and ox skulls in running water for 24 hours to remove the blood, 12 kg of ox bones and 10 kg ox skulls were placed in 324 liters of clean water at room temperature, boiled for 3 to 10 hours, and the flesh attached to the ox bones and ox skulls was removed.

Next, citric acid and acetic acid were added to the filleted beef bones and beef skull bones, boiled at 100°C for 10 hours, and then boiled at 70°C for 5 hours to obtain 160 liters of beef bone broth.

Next, the oak bark extract and the Quercus columbine hot water extract obtained by extracting the oak bark with hot water were prepared and mixed at a weight ratio of 2:1, and 50 parts by weight of the mixed extract was added to 50 parts by weight of the Monascus ruber culture medium and 50 parts by weight of the mixed extract. 50 parts by weight of molasses was added and fermented at 28°C to 35°C for 5 to 7 days to prepare a fermented broth. At this time, the Monascus ruber culture medium was inoculated into a sterilized medium consisting of 1% by weight of yeast extract, 2% by weight of peptone, 2% by weight of dextrose, and 95% by weight of distilled water, and incubated at room temperature of 28°C to 35°C for 24 hours. After culturing with shaking for ~48 hours and vacuum treatment, the culture medium was stored in a chamber filled with nitrogen gas and used.

1 kg of the fermented broth prepared above was added to 10 kg of beef bone broth and aged for 2 days to prepare 11 kg of fermented beef bone broth. Thinly sliced brisket was added to the prepared beef bone fermentation broth to prepare beef bone soup.

<Example 2>

It was carried out in the same manner as in Example 1, except that when preparing the fermentation broth, 50 parts by weight of Monascus ruber culture medium was mixed with oak bark extract obtained by extracting oak bark with hot water and Aster hot water extract at a weight ratio of 2:1. A fermentation broth was prepared by adding 25 parts by weight of extract, 25 parts by weight of molasses, 25 parts by weight of shiitake mushroom hot water extract, and 25 parts by weight of soybean hot water extract and fermenting at 28°C to 35°C for 5 to 7 days.

<Comparative example>

Comparative Example 1 was carried out in the same manner as Example 1, except that the Aster mugwort hot water extract was excluded.

Comparative Example 2 was carried out in the same manner as Example 1, except that instead of the mugwort hot water extract, cabbage (Comparative Example 2-1), Goji berry (Comparative Example 2-2), Cassia chinensis (Comparative Example 2-3), and water parsley (Comparative Example) were used. 2-4) and ginseng (Comparative Example 2-5) were used as extracts obtained by hot water extraction, respectively.

Comparative Example 3 was carried out in the same manner as Example 1, but Monascus purpureus was used instead of Monascus ruber.

Comparative Example 4 was carried out in the same manner as Example 1, but Saccharomyces cerevisiae was used instead of Monascus ruber.

Comparative Example 5 was performed in the same manner as Example 1, but Lactobacillus paracasei was used instead of Monascus ruber.

Comparative Example 6 was carried out in the same manner as Example 1, but instead of the oak bark extract, Alder bark extract was used.

Comparative Example 7 was carried out in the same manner as Example 1, but instead of the oak bark extract, Euchung tree bark extract was used.

<Experimental example>

<Experimental Example 1> Sensory test

Sensory evaluations such as taste, enjoyment, and overall preference were measured for the beef bone soup according to the above examples and comparative examples, and the results are shown in Table 1. The above sensory evaluation was measured by having 20 adult men and women in their 30s to 50s (10 men and women each) with more than 3 years of experience in the food-related field.

1 point: The beef bone gomtang broth tastes very greasy, has a lot of malty flavor, and the overall preference is not very good.

2 points: The taste of the beef bone gomtang broth is greasy and has a bitter taste, and the overall preference is not good.

3 points: The taste of the beef bone gomtang broth is average, with a slight nutty taste, and the overall preference is average.

4 points: The taste of the beef bone gomtang broth is rich and light, with almost no bitter taste, and the overall preference is good.

5 points: The taste of the beef bone gomtang broth is very rich and light, without any bitter taste, and the overall preference is very good.

division broth taste Enjoyed the taste overall preference Example 1 4.1 4.5 4.3 Example 2 4.2 4.7 4.5 Comparative Example 1 3.2 3.2 3.2 Comparative Example 2-1 3.3 3.5 3.4 Comparative Example 2-2 3.2 3.6 3.5 Comparative Example 2-3 3.2 3.6 3.5 Comparative Example 2-4 3.4 3.7 3.6 Comparative Example 2-5 3.3 3.3 3.3 Comparative example 3 3.6 3.4 3.5 Comparative example 4 3.3 3.4 3.4 Comparative Example 5 3.2 3.2 3.2 Comparative Example 6 3.3 3.4 3.4 Comparative example 7 3.4 3.5 3.5

* The numbers in Table 1 are the total score of the sensory testers divided by the number of sensory testers, rounded to two decimal places. As shown in Table 1, in the sensory test of beef bone soup according to Examples and Comparative Examples, the broth taste of Examples 1 to 2 was obtained by fermenting a mixture of oak tree bark extract and Aster mugwort hot water extract with Monascus ruber. , it was found to be significantly superior to Comparative Examples 1 to 7 in terms of taste and overall preference.

<Experimental Example 2>

In order to confirm whether the embodiment of the present invention is effective in preventing high blood pressure, the following experiment was conducted.

The animals used in the test were a total of 18 7-week-old male spontaneously hypertensive rats (SHR), which were acclimatized for 1 week before use. During the adaptation period, experimental animal feed and purified water were freely consumed, and artificial light was provided for 11 hours a day (9:00 AM to 8:00 PM) under constant temperature and humidity conditions (temperature 22±05°C, relative humidity 55±5%). investigated. After a one-week adaptation period, mice were separated into groups and fed the experimental diet for 5 weeks.

First, the control group was supplied with only feed, and the examples and comparative examples were supplied with mixed feed in an amount equivalent to 10% by weight of the total feed supplied. During the breeding period, blood pressure was measured once a week. After placing the rat in a holder, a cuff with a measuring sensor was attached to the tail vein, and the systolic and diastolic blood pressure were measured after stabilizing for about 10 minutes in a constant temperature box adjusted to 37°C. Measurements were repeated 5 times using a measuring instrument (LE 5002 storage pressure meter, LSi Letica, Barcelona, Spain).

In order to determine the effect of the examples of the present invention on blood pressure, the results of measuring blood pressure changes in rats, which are often used in research on the mechanism of essential hypertension, were averaged and shown in Table 2.

division 0 weeks 1 week 2 weeks 3 weeks 4 weeks 5 weeks Control 212 212 212 212 212 212 Example 1 212 204 198 194 189 183 Example 2 212 205 198 193 186 183 Comparative Example 1 212 210 208 206 205 205 Comparative Example 2-1 211 210 211 211 212 212 Comparative Example 2-2 211 211 210 210 211 212 Comparative Example 2-3 209 210 211 212 210 210 Comparative Example 2-4 210 209 2011 210 212 213 Comparative Example 2-5 208 209 210 210 210 211 Comparative example 3 209 210 209 210 210 211 Comparative example 4 211 210 211 211 211 212 Comparative Example 5 209 210 210 210 210 211 Comparative Example 6 210 211 211 210 210 210 Comparative example 7 211 212 212 212 211 212

(Unit: mmHg)

As can be seen in Table 2, Examples 1 and 2, in which a mixture of oak bark extract and Artemisia vulgaris thermal water extract were fermented with Monascus ruber, significantly reduced blood pressure in the SHR group showing congenital hypertension. It was confirmed that it exists. On the other hand, Comparative Example 1, excluding the mugwort hot water extract, had a minimal effect on lowering blood pressure. In addition, the blood pressure of Comparative Examples 2 to 7 and the control group was maintained constant, showing that Examples 1 and 2 of the present invention have a significantly excellent effect in preventing high blood pressure.

Meanwhile, the above detailed description should not be construed as restrictive in all respects and should be considered illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (4)

Step of removing blood by soaking the ethmoid and cow skull in running water for 20 to 30 hours (S10);
A step (S20) of heating and boiling the blood-removed dead bones and cow skulls and then removing the flesh attached to the dead bones and cow skull bones;
Preparing bone broth by adding citric acid and acetic acid to the fleshy bone and ox skull and boiling it at a temperature of 90 to 110°C (S30);
Preparing a fermented broth by adding a microbial culture medium to a mixture of molasses and a mixed extract of oak bark extract obtained by extracting oak bark with hot water and mugwort hot water extract (S40);
Preparing fermented beef bone broth by adding and maturing the fermentation broth to the bone broth (S50); and
Preparing beef bone soup by adding lean meat to the prepared fermented beef bone broth and boiling it (S60);
A method for manufacturing high-calcium beef bone soup that is effective in preventing high blood pressure, comprising:
According to paragraph 1,
In step S40,
A method for producing high-calcium beef bone soup effective in preventing high blood pressure, characterized in that the microbial culture medium is a Monascus ruber culture medium.
According to paragraph 1,
In step S40,
The mixture further includes shiitake mushroom extract and soybean extract,
A method for producing high-calcium beef bone soup effective in preventing high blood pressure, characterized in that the oak tree bark extract and the Aster mugwort hot water extract are mixed at a weight ratio of 2:1.
High-calcium beef bone soup that is effective in preventing high blood pressure prepared by the manufacturing method of any one of claims 1 to 3.