KR102633322B1 - How to make Korean beef bone rice cake soup and how to make Korean beef bone rice cake soup - Google Patents

Abstract

The present invention relates to a method for manufacturing Korean beef bone tteokguk and Korean beef bone tteokguk produced thereby, comprising a beef pre-treatment step of removing fat and impurities from beef, heating the beef pre-treated in the beef pre-treatment step, and heating the heated beef. A beef heating step of tearing the beef along the grain, a broth production step of mixing and heating Korean beef bone extract, soup soy sauce, refined salt, garlic, mixed seasoning, and sodium L-glutamate with the beef broth generated when heating the beef in the beef heating step, A mixing and heating step of mixing and heating the beef heated in the beef heating step, the broth prepared in the broth manufacturing step, and rice cake, and adding egg beats, green onions, and green onions to the Korean beef bone rice cake soup mixed and heated in the mixing and heating step. It is characterized by including an additional additional step.
According to the present invention, by using broth produced in-house, there is no unpleasant smell peculiar to beef, and the clean and light flavor unique to Korean beef bone tteokguk is excellent, resulting in high palatability and easy storage and distribution.
In addition, when making Korean beef bone rice cake soup, natural broth made by mixing Yongsap extract, Radix root bark extract, Chrysanthemum root extract, and Marigold extract is included during the broth making process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient. When combined, each unique taste and aroma has the effect of further improving the texture and overall umami of beef.

Description

Method for manufacturing Korean beef bone rice cake soup and Korean beef bone rice cake soup produced thereby {How to make Korean beef bone rice cake soup and how to make Korean beef bone rice cake soup}

The present invention relates to a method for manufacturing Korean beef bone tteokguk and Korean beef bone tteokguk produced thereby. More specifically, by using broth produced in-house, there is no unpleasant smell peculiar to beef, and the clean and light flavor unique to Korean beef bone tteokguk is excellent. It relates to a method of manufacturing Korean beef bone rice cake soup that has high palatability and is easy to store and distribute, and the Korean beef bone rice cake soup produced thereby.

Tteokguk is a soup made by boiling thinly sliced rice cakes in clear soybean paste soup, and the rice cakes refer to white rice cakes made by steaming non-glutinous rice flour and then pulling it out in a round shape. The rice cake is usually manufactured by soaking rice in water for a certain period of time, drying and pulverizing it into powder, steaming it to gelatinize it, and extruding it in a molding machine.

Garae rice cake made using this traditional method has high applicability to various foods due to its light taste and texture, and has shown high preference regardless of age and gender.

Looking at the nutritional value of rice used in making traditional rice cakes as described above, rice, which is an ingredient of conventional rice cakes, contains carbohydrates (77.6%), proteins (6.5%), moisture (14.0%), lipids (1.3%), and ash ( 0.3%), and the starch in rice is effective in helping brain activity and preventing obesity and diabetes.

In addition, compared to other grains, rice has a low protein and essential amino acid content, but it has the best carbohydrate resources among all grains, and is known to be effective in lowering cholesterol, controlling blood pressure, and preventing cancer.

In addition, rice is rich in niacin, known as vitamin B3, and contains enzymes such as amylase, maltase, protease, lipase, and hydrogen peroxide, especially brown rice. Compared to white rice, it is rich in lipids, protein, and fiber, so it is in the spotlight as a health food.

However, rice lacks dietary fiber, fat, and minerals, and its nutrients are concentrated in the germ, which is largely lost during the milling process. Therefore, if you make rice cake soup with rice cake made using only rice as in the past, you will eat it. This can lead to nutritional imbalance.

Moreover, as consumers' tastes become more diverse and sophisticated as their eating habits improve, consumers' demands in terms of not only taste but also nutrition are increasing. Accordingly, we are trying to manufacture rice cake soup by adding various nutritionally excellent ingredients to rice, which is the ingredient of rice cake. Attempts are underway.

Therefore, there is a need to develop a method for manufacturing Korean beef bone tteokguk that has high palatability due to the excellent clean and light flavor unique to Korean beef bone tteokguk, and is easy to store and distribute by using the broth produced in-house.

KR 10-2010-0001194 A(2010. 01. 06.)

The present invention was created to solve the problems of the prior art, and the problem to be solved by the present invention is that by using broth produced in-house, there is no unpleasant smell peculiar to beef, and the clean and light flavor unique to Korean beef bone tteokguk is excellent. The purpose is to provide a method for manufacturing Korean beef bone rice cake soup that has high palatability and is easy to store and distribute.

Another purpose is to include a natural broth made by mixing Yongsea extract, Radix root bark extract, Cupressa leaf extract, and marigold extract during the broth manufacturing process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient. The purpose is to provide a method for manufacturing Korean beef bone tteokguk that can further improve the texture and umami of beef by combining each unique taste and aroma.

The method for producing Korean beef bone tteokguk according to the present invention to achieve the above object includes a beef pre-treatment step of removing fat and impurities of beef, heating the beef pre-treated in the beef pre-treatment step, and then kneading the heated beef. A beef heating step of tearing the beef into pieces, a broth production step of mixing and heating Korean beef bone extract, soup soy sauce, refined salt, garlic, mixed seasoning, and sodium L-glutamate with the beef broth generated during heating of the beef in the beef heating step, and heating the beef. A mixing and heating step of mixing and heating the beef heated in the heating step, the broth prepared in the broth manufacturing step, and rice cake, and an additional step of adding egg fat and green onions to the Korean beef bone tteokguk mixed and heated in the mixing and heating step. It is characterized by comprising:

In addition, the broth manufacturing step further includes 20 to 30 parts by weight of natural broth to 100 parts by weight of the beef broth heated in the beef heating step, wherein the natural broth contains 30 to 70 parts by weight of radicle root extract based on 100 parts by weight of Yongsacillus extract. It is characterized in that it is prepared by mixing 20 to 30 parts by weight of Cupressa leaf extract and 10 to 15 parts by weight of marigold extract.

In addition, the mixing and heating step is performed by mixing 1,000 to 2,000 parts by weight of the broth prepared in the broth production step and 500 to 800 parts by weight of rice cake with respect to 100 parts by weight of beef heated in the beef heating step, at 80 to 100 ° C. Characterized by heating for ~20 minutes.

In addition, the additional step is characterized by adding 1 to 3 parts by weight of pumpkin seed oil and 1 to 3 parts by weight of sunflower seed oil with respect to 100 parts by weight of Korean beef bone rice cake soup mixed and heated in the mixing and heating step.

According to the present invention, by using broth produced in-house, there is no unpleasant smell peculiar to beef, and the clean and light flavor unique to Korean beef bone tteokguk is excellent, resulting in high palatability and easy storage and distribution.

In addition, when making Korean beef bone rice cake soup, the taste and aroma are improved by using natural ingredients along with each effective ingredient by including natural broth made by mixing Yongsap extract, Radix root bark extract, Cupressum root extract, and marigold extract during the broth manufacturing process. When combined, each unique taste and aroma has the effect of further improving the texture and overall umami of beef.

Figure 1 is a step flow diagram showing a method for manufacturing Korean beef bone rice cake soup according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

Figure 1 is a step flow diagram showing a method for manufacturing Korean beef bone rice cake soup according to the present invention.

Referring to Figure 1 attached, the method for manufacturing Korean beef bone rice cake soup according to the present invention includes a beef pretreatment step (S10), a beef heating step (S20), a broth preparation step (S30), a mixing and heating step (S40), and an additional step ( S50) is included.

1. Beef preprocessing step (S10)

The beef pretreatment step (S10) is a step of removing fat and impurities from beef.

Through this, not only can only the lean meat portion of beef be provided without oil or impurities in the beef heating process below, but also the unique beef odor can be reduced.

2. Beef heating step (S20)

The beef heating step (S20) is a step of heating the beef pretreated in the beef pretreatment step (S10) and then tearing the heated beef into grains.

More specifically, the beef pre-treated in the beef pre-treatment step (S10) is heated in a steam pot at 90-110°C with purified water for 2-3 hours, and then the heated beef is torn along the grain.

Through the above process, the meat quality of beef is not only soft and chewy, but also the unique smell of beef can be reduced.

If the beef pre-treated in the beef pre-treatment step (S10) is heated at 90°C for less than 2 hours, not only is the meat quality of the beef tough, but it is difficult to reduce the beef's unique odor, and if heated at 110°C for more than 3 hours, When heated, not only does the yield of beef decrease significantly, but the meat quality becomes mushy, which can actually reduce the texture.

3. Broth manufacturing step (S30)

The broth production step (S30) is a step of mixing and heating Korean beef bone extract, soup soy sauce, refined salt, garlic, mixed seasoning, and sodium L-glutamate with the beef broth generated when heating the beef in the beef heating step (S20).

More specifically, for 100 parts by weight of beef broth generated when heating beef in the beef heating step (S20), 3 to 7 parts by weight of Korean beef bone extract, 1 to 3 parts by weight of soup soy sauce, 0.5 to 2 parts by weight of refined salt, Mix 0.5 to 2 parts by weight of garlic, 0.5 to 2 parts by weight of mixed seasoning, and 0.5 to 2 parts by weight of sodium L-glutamate and heat at 60 to 80°C for 20 to 40 minutes.

For 100 parts by weight of beef broth generated when heating beef in the beef heating step (S20), 3 to 7 parts by weight of Korean beef bone extract, 1 to 3 parts by weight of soup soy sauce, 0.5 to 2 parts by weight of refined salt, and 0.5 to 2 parts by weight of garlic. By mixing 0.5 to 2 parts by weight of mixed seasoning and 0.5 to 2 parts by weight of sodium L-glutamate, a nutty, rich taste and umami can be provided.

Here, the Korean beef bone extract is manufactured including the beef bones and half bones of Korean beef.

More specifically, 800 to 1,000 parts by weight of purified water is mixed with 100 parts by weight of beef bones and half bones of Korean beef that have been pretreated by removing blood and foreign substances and heated at a temperature of 60 to 80°C for 30 to 40 hours.

Here, the beef bones and half bones of the Korean beef are pretreated by immersing them in water at a temperature of 10 to 20°C for 8 to 12 hours and then washing them by heating them in boiling water for 10 to 20 minutes to remove blood and foreign substances.

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

In the present invention, natural broth may be further included in the beef broth generated when heating beef in the beef heating step (S20).

More specifically, in the beef heating step (S20), 20 to 30 parts by weight of natural broth is further included in 100 parts by weight of beef broth generated during heating of beef.

Here, the natural broth is prepared by mixing Yongweed extract, Radix root bark extract, Chrysanthemum leaf extract, and Marigold extract.

More specifically, it is prepared by mixing 30 to 70 parts by weight of Radix Root Bark extract, 20 to 30 parts by weight of Eucalyptus leaf extract, and 10 to 15 parts by weight of marigold extract, with respect to 100 parts by weight of Yongweed extract.

By mixing 100 parts by weight of dragonfly extract, 30 to 70 parts by weight of root bark extract, 20 to 30 parts by weight of cypress leaf extract, and 10 to 15 parts by weight of marigold extract, the taste and flavor are created with natural ingredients along with each effective ingredient. It enhances the aroma, and the unique taste and aroma of each product come together to further improve the texture and overall umami of the beef.

First, the Yongjaweed extract is made by drying the washed Yongjaweed to a moisture content of 5% or less, mixing the dried Yongjaweed with water at a ratio of 1:10 to 15 by weight, and stirring for 3~15 minutes at 80~90℃. Only the liquid extract is obtained by heating for 7 hours. It has antibacterial, antioxidant, anti-inflammatory, immune strengthening, and digestion-promoting effects, and the unique sourness and sweetness harmoniously combine to reduce the unique odor of beef and improve the texture.

The root bark extract is made by drying the washed root bark to a moisture content of 5% or less, mixing water into the dried root bark at a ratio of 1:10 to 15 by weight, and heating at 80 to 90°C for 3 to 7 hours. Only the liquid extract was obtained, and while it is not toxic in vivo, it has excellent efficacy in promoting lipolysis by breaking down neutral fat into free fatty acids and glycerol, and is antibacterial, antioxidant, anti-inflammatory, strengthens immunity, and promotes digestion. In addition to other benefits, it reduces the unique smell of beef and improves the texture through its unique taste and aroma.

To obtain the Arborvitae leaf extract, dry the washed Arborvitae leaves to a moisture content of 5% or less, mix the dried Arborvitae leaves with water at a ratio of 1:10 to 15 by weight, and heat at 80 to 90°C for 3 to 7 hours. It is obtained only as a liquid extract, and has anti-inflammatory, antibacterial, antioxidant, immunity-boosting, anti-allergic, and skin-protecting effects, as well as reducing beef's unique odor and improving texture through its unique taste and aroma.

Marigold extract is made by drying washed marigolds to a moisture content of 5% or less, mixing water into the dried marigolds at a ratio of 1:10-15 by weight, and steeping at 80-90°C for 3-7 hours. Only the liquid extract is obtained by heating for a while, and it has anti-inflammatory, antibacterial, antioxidant, immune strengthening, digestion improvement, and skin regeneration effects, as well as a unique refreshing and fragrant taste that reduces the unique odor of beef and improves the texture.

4. Mixing and heating step (S40)

The mixing and heating step (S40) is a step of mixing and heating the beef heated in the beef heating step (S20), the broth and rice cake prepared in the broth preparation step (S30).

More specifically, with respect to 100 parts by weight of beef heated in the beef heating step (S20), 1,000 to 2,000 parts by weight of the broth prepared in the broth preparation step (S30) and 500 to 800 parts by weight of rice cake are mixed to produce 80 to 100 parts by weight. It is heated at ℃ for 10 to 20 minutes.

By mixing 1,000 to 2,000 parts by weight of the broth prepared in the broth preparation step (S30) and 500 to 800 parts by weight of rice cake with 100 parts by weight of beef heated in the beef heating step (S20), the soft and chewy of the heated beef The chewiness and deep, rich taste of the broth combine with the nutty and chewy texture of the rice cake to enhance the overall taste and flavor.

With respect to 100 parts by weight of beef heated in the beef heating step (S20), 1,000 to 2,000 parts by weight of the broth prepared in the broth preparation step (S30) and 500 to 800 parts by weight of rice cake are mixed and heated at 80 to 100 ° C. for 10 to 20 minutes. By heating for a minute, the deep and rich taste of the broth sufficiently penetrates into the heated beef and rice cake, further maximizing the soft and chewy chewiness of the heated beef and the savory and chewy texture of the rice cake, thereby enhancing the overall taste and flavor. .

Here, the rice cake is manufactured by mixing rice flour with pumpkin seed powder and pine nut powder, kneading, aging, steaming, and molding.

More specifically, it includes (i) raw material preparation step, (ii) mixing and kneading step, (iii) maturation step, (iv) steaming step, and (v) forming step.

(i) Raw material preparation stage

The raw material preparation step is to prepare rice, pumpkin seed powder, and pine nut powder, respectively.

First, the washed and dried rice is powdered to a particle size of 120 to 150 mesh in a grinder.

Pumpkin seed powder is made by drying pumpkin seeds to a moisture content of 5% or less and then grinding them to a particle size of 120 to 150 mesh in a grinder.

Pumpkin seeds contain nutrients such as vitamin E, amino acids, and omega-3 fatty acids, and have effects such as improving skin health, antioxidant action, strengthening hair, improving digestion, and anti-inflammatory action. In addition to the above effective effects, pumpkin seeds have a unique nutty taste. Provides flavor and aroma.

Pine nut powder is made by drying pine nuts to a moisture content of 5% or less and then grinding them to a particle size of 120 to 150 mesh in a grinder.

Pine nuts are rich in protein, dietary fiber, vitamin E, vitamin B, calcium, iron, etc., and have effects such as improving heart health, antioxidant activity, controlling blood sugar, dieting, and strengthening bone health. Together, it provides the unique savory taste and aroma of pine nuts.

(ii) Mixing and kneading stage

This is a step of mixing and kneading the rice flour, pumpkin seed powder, pine nut powder, and purified water prepared in the raw material preparation step.

More specifically, with respect to 100 parts by weight of rice flour prepared in the raw material preparation step, 3 to 7 parts by weight of pumpkin seed powder, 1 to 3 parts by weight of pine nut powder, and 50 to 70 parts by weight of purified water are mixed and kneaded.

By mixing 3 to 7 parts by weight of pumpkin seed powder, 1 to 3 parts by weight of pine nut powder, and 50 to 70 parts by weight of purified water with 100 parts by weight of rice powder prepared in the raw material preparation step, the taste and nutrition of rice and the savory taste of pumpkin seeds and pine nuts are added. It can be provided with both flavor and effective ingredients.

(iii) Ripening stage

The maturation step is a step of maturing the mixed dough mixed and kneaded in the mixing and kneading step at a low temperature.

More specifically, the mixed dough mixed and kneaded in the mixing and kneading step is aged at 2 to 5 ° C. for 48 to 72 hours.

Through this, the tissues of the mixed dough mixed and kneaded in the mixing and kneading step are intimately combined, thereby further enhancing the soft texture and flavor.

(iv) Steaming stage

The steaming step is a step of steaming the aged mixed dough.

More specifically, the aged mixed dough is steamed with steam at 80 to 120°C for 20 to 40 minutes.

(v) Forming stage

The forming step is a step in which the mixed dough steamed in the steaming step is put into a rice cake molding machine to produce rice cakes, frozen, thawed again, and cut into rice cake shapes.

Through this, not only can it provide the taste and nutrition of rice with the savory taste, aroma, and effective ingredients of pumpkin seeds and pine nuts, but also the tissues are intimately combined during the kneading process, further enhancing the soft texture and flavor.

5. Additional step (S50)

The additional step (S50) is a step of adding egg yolk and green onions to the Korean beef bone rice cake soup mixed and heated in the mixing and heating step (S40).

More specifically, 2 to 5 parts by weight of beaten egg and 2 to 5 parts by weight of green onions are added to 100 parts by weight of Korean beef bone rice cake soup mixed and heated in the mixing and heating step (S40).

By adding egg and green onions to the mixed and heated Korean beef bone rice cake soup in the mixing and heating step (S40), the aesthetics are enhanced and a nutty and cool taste is added.

In the present invention, pumpkin seed oil and sunflower seed oil can be further added to the Korean beef bone rice cake soup mixed and heated in the mixing and heating step (S40).

More specifically, 1 to 3 parts by weight of pumpkin seed oil and 1 to 3 parts by weight of sunflower seed oil are added to 100 parts by weight of Korean beef bone rice cake soup mixed and heated in the mixing and heating step (S40).

By adding pumpkin seed oil and sunflower seed oil to the mixed and heated Korean beef bone rice cake soup in the mixing and heating step (S40), the savory taste and flavor along with the effective ingredients can be improved.

If pumpkin seed oil and sunflower seed oil are added in amounts less than the above range with respect to 100 parts by weight of the mixed and heated Korean beef bone rice cake soup in the mixing and heating step (S40), they may be evenly added to the mixed and heated Korean beef bone rice cake soup. Since they are not mixed, the effect may be minimal, and if added beyond the above range, the taste of pumpkin seed oil and sunflower seed oil will become stronger due to the amount applied more than necessary, which not only deteriorates the unique taste of Korean beef bone rice cake soup, but also causes overall damage. It may reduce the texture.

Here, pumpkin seed oil is made by heating pumpkin seeds dried to a moisture content of 5% or less at a temperature of 180 to 220°C for 20 to 30 minutes, and pressing the heated pumpkin seeds at a pressure of 100 to 200 MPa for 30 to 60 minutes. It is manufactured by extracting and refining pumpkin seed crude oil.

Pumpkin seed oil contains nutrients such as vitamin E, amino acids, and omega-3 fatty acids, and has effects such as improving skin health, antioxidant action, strengthening hair, improving digestion, and anti-inflammatory effects, and provides the unique savory taste and aroma of pumpkin seeds. .

Sunflower seed oil is made by heating sunflower seeds dried to a moisture content of 5% or less at a temperature of 180-220°C for 20-30 minutes, and pressing the heated sunflower seeds at a pressure of 100-200 MPa for 30-60 minutes to produce sunflower oil. It is manufactured by extracting seed crude oil and then refining it.

The sunflower seed oil inhibits the development and proliferation of cancer cells, skin care, and blood circulation through nutrients such as selenium, oleic acid, linoleic acid, phospholipids, mythionine, lysine, potassium, calcium, iron, minerals, and vitamins B1 and B2 complex. It is effective in preventing cardiovascular diseases such as high blood pressure and arteriosclerosis, strengthening immunity, and improving brain health, and provides the unique nutty taste and aroma of sunflower seeds.

In the present invention, it is preferable to vacuum-pack the Korean beef bone tteokguk prepared as above, whole or with the ingredients (beef, rice cake, egg cake, green onion, etc.) and broth separated, and then stored at -18°C or lower.

If necessary, frozen Korean beef bone rice cake soup can be externally packaged and stored and distributed in a frozen state.

According to the present invention, by using broth produced in-house, there is no unpleasant smell peculiar to beef, and the clean and light flavor unique to Korean beef bone tteokguk is excellent, resulting in high palatability and easy storage and distribution.

In addition, when making Korean beef bone rice cake soup, natural broth made by mixing Yongsap extract, Radix root bark extract, Chrysanthemum root extract, and Marigold extract is included during the broth making process, thereby enhancing the taste and aroma with natural ingredients along with each effective ingredient. When combined, each unique taste and aroma has the effect of further improving the texture and overall umami of beef.

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. In other words, simple modifications or changes to the present invention can be easily implemented by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example 1: Korean beef bone rice cake soup prepared according to the present invention

1) Remove fat and impurities from 1.5 kg of beef.

2) The beef pretreated in 1) is heated in a steam pot at 100°C filled with purified water for 2 hours and 30 minutes, and then the heated beef is torn along the grain.

3) Mix 10kg of beef broth generated when heating the beef in 2), 2.5kg of natural broth, 500g of Korean beef bone extract, 250g of soup soy sauce, 100g of refined salt, 100g of garlic, 100g of mixed seasoning, and 100g of sodium L-glutamate and simmer at 80℃ for 30 minutes. Heat for 10 minutes (natural broth is prepared by mixing 100 parts by weight of dragonfly extract, 50 parts by weight of root bark extract, 30 parts by weight of Cupressa leaf extract, and 10 parts by weight of marigold extract).

4) Mix 500g of the heated beef from 2), 7kg of the broth prepared from 3), and 3kg of rice cake and heat at 90°C for 15 minutes (the rice cake contains 100 parts by weight of rice flour, 5 parts by weight of pumpkin seed powder, and 2 parts by weight of pine nut powder). and 60 parts by weight of purified water).

5) Add 300g of beaten egg and 300g of green onion to 10kg of the mixed and heated Korean beef bone rice cake soup from 4).

Example 2: Korean beef bone rice cake soup prepared according to the present invention (pumpkin seed oil and sunflower seed oil added)

1) Remove fat and impurities from 1.5 kg of beef.

2) The beef pretreated in 1) is heated in a steam pot at 100°C filled with purified water for 2 hours and 30 minutes, and then the heated beef is torn along the grain.

3) Mix 10kg of beef broth generated when heating the beef in 2), 2.5kg of natural broth, 500g of Korean beef bone extract, 250g of soup soy sauce, 100g of refined salt, 100g of garlic, 100g of mixed seasoning, and 100g of sodium L-glutamate and simmer at 80℃ for 30 minutes. Heat for minutes.

4) Mix 500g of the heated beef from 2), 7kg of the broth prepared from 3), and 3kg of rice cake and heat at 90°C for 15 minutes (the rice cake contains 100 parts by weight of rice flour, 5 parts by weight of pumpkin seed powder, and 2 parts by weight of pine nut powder). and 60 parts by weight of purified water).

5) To 10 kg of Korean beef bone rice cake soup mixed and heated in 4), add 300 g of egg fat, 300 g of green onion, 200 g of pumpkin seed oil, and 200 g of sunflower seed oil.

Comparative example: Korean beef bone rice cake soup prepared by a general method

1) Remove fat and impurities from 1.5 kg of beef.

2) The beef pretreated in 1) is heated in a steam pot at 100°C filled with purified water for 2 hours and 30 minutes, and then the heated beef is torn along the grain.

3) Mix 10kg of beef broth generated when heating the beef in 2), 500g of Korean beef bone extract, 250g of soup soy sauce, 100g of refined salt, 100g of garlic, 100g of mixed seasoning, and 100g of sodium L-glutamate and heat at 8℃ for 30 minutes.

4) Mix 500g of heated beef from 2), 7kg of broth prepared from 3), and 3kg of rice cake and heat at 90°C for 15 minutes (rice cake is made using a mixture of general rice flour and purified water).

5) Add 300g of beaten egg and 300g of green onion to 10kg of the mixed and heated Korean beef bone tteokguk from 4).

Experiment: Sensory test

Korean beef bone rice cake soup (Examples 1 to 2) and comparative examples prepared according to the present invention were prepared by cooking under the same conditions, and sensory testers (30 people (15 men, 15 women) with more than 2 years of sensory test experience )) was divided into taste, flavor, texture, and overall preference and a sensory test (5-point measurement method: 1: very bad, 2: bad, 3: average, 4: good, 5: very good) was conducted. The results are shown in Table 1 below.

taste zest Texture overall preference Example 1 4.2 4.3 4.3 4.3 Example 2 4.5 4.5 4.5 4.5 Comparative example 4.0 3.7 3.8 3.8

As can be seen from Table 1, Examples 1 and 2 show higher scores than the Comparative Example in all items. By using broth produced in-house, there is no unpleasant smell peculiar to beef, and the clean and light flavor unique to Korean beef bone tteokguk is excellent, which is interpreted as a result of improved taste, flavor, texture, and overall preference.

In particular, by including a natural broth made by mixing Yongsea extract, Radix root bark extract, Cupressa leaf extract, and marigold extract during the broth manufacturing process, the taste and aroma are enhanced with natural ingredients along with each effective ingredient, and each unique This appears to be the result of the combination of the taste and aroma, further improving the texture and umami of the beef, thereby increasing overall preference.

Claims (5)

Beef pretreatment step (S10) to remove fat and impurities from beef;
After heating the beef pre-treated in the beef pre-treatment step (S10), a beef heating step (S20) of tearing the heated beef into grains;
A broth production step (S30) of mixing Korean beef bone extract, soup soy sauce, refined salt, garlic, mixed seasoning, and sodium L-glutamate with the beef broth generated when heating the beef in the beef heating step (S20) and heating it;
A mixing and heating step (S40) of mixing and heating the beef heated in the beef heating step (S20), the broth and rice cake prepared in the broth preparation step (S30); and
An additional step (S50) of adding egg yolk and green onions to the Korean beef bone rice cake soup mixed and heated in the mixing and heating step (S40);
It includes,
In the broth manufacturing step (S30),
100 parts by weight of beef broth heated in the beef heating step (S20) further includes 20 to 30 parts by weight of natural broth,
The natural broth is a method of producing Korean beef bone rice cake soup, characterized in that it is prepared by mixing 30 to 70 parts by weight of Yuju root bark extract, 20 to 30 parts by weight of Chrysanthemum leaf extract, and 10 to 15 parts by weight of marigold extract with respect to 100 parts by weight of Yonggia extract. .
delete According to paragraph 1,
In the mixing and heating step (S40),
With respect to 100 parts by weight of beef heated in the beef heating step (S20), 1,000 to 2,000 parts by weight of the broth prepared in the broth preparation step (S30) and 500 to 800 parts by weight of rice cake are mixed and heated at 80 to 100 ° C. for 10 to 20 minutes. A method for manufacturing Korean beef bone rice cake soup, characterized by heating for 1 minute.
According to paragraph 1,
The additional step (S50) is,
A method for manufacturing Korean beef bone rice cake soup, characterized in that adding 1 to 3 parts by weight of pumpkin seed oil and 1 to 3 parts by weight of sunflower seed oil for 100 parts by weight of Korean beef bone rice cake soup mixed and heated in the mixing and heating step (S40).
Korean beef bone rice cake soup manufactured by the manufacturing method of any one of paragraphs 1, 3, and 4.