KR102641406B1 - Broth-Ice pack and its manufacturing mehod - Google Patents

Abstract

The present invention relates to an ice pack used as a means of cold storage to maintain freshness when delivering food. In particular, it relates to an ice pack using broth as a refrigerant and a method of manufacturing the same.

Description

Broth-Ice pack and its manufacturing method {Broth-Ice pack and its manufacturing method}

The present invention relates to an ice pack used as a means of cold storage to maintain freshness when delivering food. In particular, it relates to an ice pack using broth as a refrigerant and a method of manufacturing the same.

With the recent development of the transportation industry, the volume of fresh food that requires quick delivery is increasing. Fresh food spoils quickly when exposed to room temperature, so it must be stored at low temperatures to maintain freshness.

Ice packs are used to keep items that melt at room temperature, such as fresh foods or frozen desserts, and are widely used as a substitute for ice as they have a longer usage time than ice.

Generally, ice packs contain super absorbent polymer (SAP) and water inside.

Superabsorbent polymer is a polymer material that can absorb and retain water hundreds to thousands of times its own weight. When water is added, it swells to form a hydrogel, and this hydrogel is exposed to pressure from the outside. It also has the characteristic of not easily discharging water.

Such ice packs are widely used because, unlike dry ice, they are easy to handle and store, and can be used semi-permanently.

Ice packs exceeding the required quantity need to be disposed of because they take up space inside the refrigerator. However, if ammonium nitrate or ammonium chloride is the refrigerant, disposal is not easy because they are substances harmful to the environment.

Ice packs that use superabsorbent polymer as a refrigerant do not burn well even when incinerated because they contain a lot of water.

When superabsorbent polymer is used as a refrigerant, it remains in a gel form combined with water, so users dispose of it by flushing it down the sewer pipe. However, this can cause the problem of sewage pipe clogging, and superabsorbent polymer, which is a microplastic, is used in sewage treatment plants. There is a problem that it is not filtered and may even cause unexpected reactions when it meets other substances.

Additionally, because it is not filtered out at sewage treatment plants, it accumulates in the bodies of fish and eventually causes various environmental problems, such as the accumulation of microplastics in the human body.

Because of this problem, ice packs that use pure water as a refrigerant have been used recently, but they have the disadvantage of not maintaining cold air for a long time.

Document 1. Korea Intellectual Property Office Registered Patent Publication No. 10-2204770, “Frozen vegetable water using ice pack and method of manufacturing the same” Document 2. Republic of Korea Patent Office Registered Patent Publication No. 10-0532154, “Method for manufacturing beef bone broth” Document 3. Republic of Korea Patent Office Publication No. 10-2018-0082353, “Method for producing broth composition”

The present invention was developed to solve the above problems, and by using broth as a refrigerant in the ice pack, a broth ice pack that can be used as broth when cooking fresh food delivered together without discarding the ice pack, and a method of manufacturing the same It is the purpose of the present invention to provide.

In order to achieve the above object, the broth ice pack manufacturing method according to the present invention includes a material preparation step (S10) of preparing and washing the broth ingredients; A base broth production step (S20) of preparing base broth by adding radish, green onion, onion, and garlic to purified water and heating it at a temperature of 90°C to 100°C for 1 to 2 hours; An extract preparation and mixing step of preparing meat broth extract, vegetable broth extract, pollack broth extract, and clam broth extract separately from the base broth, and mixing any one of the extracts into the base broth (S30); A deodorant mixing step (S40) of mixing a deodorant with the base broth and extract mixture; It consists of a packaging step (S70) of sealing and packaging the prepared broth in a synthetic resin pack.

At this time, the meat broth extract in the extract production and mixing step (S30) is added in an amount of 20 to 40 parts by weight of a mixture of beef and beef bones or chicken based on 100 parts by weight of purified water heated to 60 ℃ to 80 ℃, and left for 30 to 40 minutes. It is characterized in that it is manufactured by denaturing the protein on the surface of the meat by heating it for a while and then boiling it down by heating it at a temperature of 90°C to 130°C for 3 to 4 hours.

In addition, the extract manufacturing and mixing step (S30) involves boiling 100 liters of extract at a temperature of 90 ℃ to 130 ℃ for 3 to 4 hours for meat broth extract, vegetable broth extract, pollack broth extract, and clam broth extract. , characterized in that 40 to 50 parts by weight of extract are mixed with 100 parts by weight of base broth.

In addition, after the deodorant mixing step (S40), one or two or more of benzoic acid, sobric acid, ascorbic acid, and tocopherol as a retaining agent is added to 100 parts by weight of broth mixed with base broth and extract. It is characterized in that it further includes a maintenance mixing step (S50) of mixing to 1.8 parts by weight.

In addition, the maintenance agent mixing step (S50) is characterized by heating the broth mixed with the base broth and extract at a temperature of 100 ℃ to 130 ℃ for 20 to 60 minutes and then mixing the maintenance agent.

In addition, after the deodorant mixing step (S40), the viscosity setting step (S60) of further mixing starch or tapioca powder as a thickener into the broth mixed with the base broth and extract (S60).

In addition, the viscosity setting step (S60) is characterized in that the viscosity of the broth is set to 30 cP to 100 cP by mixing the thickener.

And the broth ice pack according to the present invention is characterized by being manufactured by the above manufacturing method.

The present invention, constructed as described above, uses broth as a refrigerant for an ice pack, so that the ice pack is not discarded after delivery, the plastic is recycled, and the broth, which is the content, is used when cooking food, thereby minimizing environmental pollution. Since the user does not need to make a separate broth, the user's convenience is increased.

Figure 1 is a process diagram showing a method for manufacturing a broth ice pack according to the present invention.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments of the present invention and the accompanying drawings, assuming that the same reference numerals in the drawings refer to the same components.

When it is said that one component "includes" another component in the detailed description of the invention or in the patent claims, this shall not be construed as being limited to consisting of only that component, unless specifically stated to the contrary, and other components shall not be included. It should be understood that it can include more.

Terms such as “upper”, “lower”, “bottom”, “front”, “rear”, “bottom”, etc. used in this specification are merely for ease of description and refer to the components as shown in the drawings. Refers to orientation.

As shown in Figure 1, the broth ice pack manufacturing method according to the present invention includes a material preparation step (S10), a base broth preparation step (S20), an extract preparation and mixing step (S30), a deodorant mixing step (S40), and maintenance. It consists of a mixing step (S50), a viscosity setting step (S60), and a packaging step (S70).

Below, each process (step) will be described in detail.

Material handling stage (S10)

As a step of washing and trimming the ingredients used in the broth according to the present invention, the ingredients are thoroughly washed with running water.

Base broth manufacturing step (S20)

The present invention uses various broths such as meat base broth, vegetable broth, pollack broth, and clam broth as refrigerants for ice packs. In order to improve productivity and maintain consistent quality, the base broth is manufactured and then manufactured through the extract manufacturing process. The broth as an ice pack refrigerant of the present invention is produced by mixing various broth extracts.

To prepare base broth, purified water is heated to 90°C to 100°C, and radish, green onion, onion, and garlic, which are basically included in all broths, are added to the purified water.

Radish gives a cool and savory taste to the broth, onions add a sweet and savory taste to the broth, and green onions and garlic remove any unpleasant odors that may come from the broth and add flavor.

Mix 20 to 30 parts by weight of radish, 8 to 10 parts by weight of green onions, 10 to 15 parts by weight of onions, and 5 to 8 parts by weight of garlic with 100 parts by weight of purified water and heat at a temperature of 90°C to 100°C for 1 to 2 hours. do.

Extract manufacturing and mixing step (S30)

Separately from preparing the base broth, extracts to be mixed into the base broth are prepared.

Extracts according to embodiments of the present invention include meat broth extract, vegetable broth extract, pollack broth extract, and clam broth extract.

For meat broth extract, beef cut into 6cm to 7cm pieces and beef bones cut into 5cm to 6cm pieces are immersed in water to remove blood. Meat broth extract can also be manufactured using chicken instead of the beef and beef bones.

For 100 parts by weight of purified water heated to 60℃ to 80℃, add 20 to 40 parts by weight of a mixture of beef and bovine bones or chicken and heat for 30 to 40 minutes to denature the proteins on the surface of the meat and bovine bones, so that the blood is cut into broth. Prevent it from coming out.

Then, a mixture of beef and beef bones or chicken is added, and the meat base broth heated to a temperature of 60℃ to 80℃ for 30 to 40 minutes is boiled at a temperature of 90℃ to 130℃ for 3 to 4 hours to form a meat broth extract. It is manufactured.

Vegetable broth extract is prepared by mixing 20 to 30 parts by weight of a mixture of prepared kelp and shiitake mushrooms with 100 parts by weight of purified water, heating and boiling at a temperature of 90°C to 130°C for 3 to 4 hours.

Dried pollack broth extract is prepared by mixing 15 to 30 parts by weight of a mixture of prepared dried pollack, anchovies, and kelp with 100 parts by weight of purified water, heating at 90°C to 130°C for 3 to 4 hours, and boiling it down.

The clam broth extract is prepared by mixing 15 to 30 parts by weight of a mixture of peeled clams and clams with 100 parts by weight of purified water, boiling it for 3 to 4 hours at a temperature of 90°C to 130°C.

Based on 100 liters of each broth, boil it down by heating it at a temperature of 90°C to 130°C for 3 to 4 hours, and when mixed with the base broth, the broth has an appropriate concentration and flavor.

The meat broth extract, vegetable broth extract, dried pollack broth extract, and clam broth extract prepared as described above are prepared separately, and the meat broth extract, vegetable broth extract, and pollack are added to the base broth prepared through the base broth manufacturing step (S20). Mix either broth extract or clam broth extract.

At this time, 40 to 50 parts by weight of the selected extract is mixed with 100 parts by weight of the base broth.

Deodorant mixing step (S40)

The broth, which is a mixture of base broth and extract, is packaged in synthetic resin packs, frozen, and put into fresh food distribution boxes after going through several processes described later. During the freezing and thawing process and being packaged and distributed in synthetic resin packs, odors are generated from the broth. However, to prevent this smell from occurring, a deodorant is mixed into the broth.

As the deodorant, spices such as bay leaf, rosemary, nutmeg, and pepper, spices such as ginger, celery, and pepper, cooking alcohol, oil, vinegar, lemon juice, coffee powder, and green tea powder can be used.

The deodorant is mixed in an amount of 0.5 to 2.3 parts by weight based on 100 parts by weight of broth mixed with base broth and extract.

If the deodorant is mixed in less than 0.5 parts by weight, the role of the deodorant is not properly expressed, and if the deodorant is mixed in more than 2.3 parts by weight, the flavor is reduced. Therefore, the deodorant should be used in an amount of 0.5 to 2.3 parts by weight per 100 parts by weight of broth mixed with base broth and extract. It is desirable to mix wealth.

Maintenance mixing step (S50)

The broth of the present invention is packaged in a synthetic resin pack and distributed with fresh food in a frozen state. If the distribution process takes longer than expected, the broth may be thawed and distributed at room temperature. If distributed at room temperature for a long time, bacteria can multiply. And the broth may spoil.

To prevent this, a retaining agent is mixed into the broth mixed with the base broth and extract.

Benzoic acid, sobric acid, ascorbic acid, and tocophenol are used as maintenance agents, which are natural antibacterial agents that can inhibit the growth of bacteria and sterilize them.

1 to 1.8 parts by weight of a fattening agent containing one or more of benzoic acid, sobric acid, ascorbic acid, and tocopherol is mixed with 100 parts by weight of broth mixed with base broth and extract.

Preferably, before mixing the retaining agent, the broth mixed with the base broth and extract is sterilized by heating at a temperature of 100°C to 130°C for 20 to 60 minutes before mixing the retaining agent.

Viscosity setting step (S60)

After adding the deodorant and maintenance agent to the broth mixed with the base broth and extract, a viscosity setting step (S60) is performed to adjust the viscosity of the broth.

The broth of the present invention is packaged in a synthetic resin pack and distributed with fresh food in a frozen state. By adjusting the viscosity of the broth, it is kept frozen for a longer period of time.

Starch or tapioca powder is mixed with the base broth and extract as a thickener and stirred to adjust the broth viscosity to 30 cP to 100 cP.

Adjust the viscosity of the broth by adding starch or tapioca powder until the broth reaches a set viscosity in the range of 30cP to 100cP.

If the viscosity of the broth is less than 30 cP, it is difficult to keep the broth frozen for a long time. If the viscosity of the broth exceeds 100 cP, the high viscosity may affect the pump and cause problems in the manufacturing process. Therefore, the viscosity of the broth should be between 30 cP and 100 cP. It is desirable to adjust it to a range.

The broth of the present invention with increased viscosity can be used as is, depending on the user's preference, or can be used with the viscosity lowered by mixing with water.

Packaging stage (S70)

The broth produced through the above-described process is packaged in a synthetic resin pack and frozen in a sealed state.

At this time, it is preferable to use a biodegradable synthetic resin film for the synthetic resin pack.

The present invention, constructed as described above, uses broth as a refrigerant for an ice pack, so that the ice pack is not discarded after delivery, the plastic is recycled, and the broth, which is the content, is used when cooking food, thereby minimizing environmental pollution. User convenience is increased because users do not need to make separate broth when cooking food.

The technical idea of the present invention has been examined through the above-described embodiments.

It is obvious that a person skilled in the art to which the present invention pertains can make various modifications or changes to the above-described embodiments based on the description of the present invention.

In addition, even if not explicitly shown or explained, a person skilled in the art may make various modifications including the technical idea of the present invention from the description of the present invention. is self-evident, and still falls within the scope of the present invention.

The above embodiments described with reference to the accompanying drawings are described for the purpose of explaining the present invention, and the scope of the present invention is not limited to these embodiments.

S10: Material handling stage
S20: Base broth manufacturing step
S30: Extract manufacturing and mixing step
S40: Deodorant mixing step
S50: Maintenance mixing step
S60: Viscosity setting step
S70: Packaging stage

Claims (8)

Material preparation step (S10) of preparing and washing the broth ingredients;
A base broth production step (S20) of preparing base broth by adding radish, green onion, onion, and garlic to purified water and heating it at a temperature of 90°C to 100°C for 1 to 2 hours;
An extract preparation and mixing step of preparing meat broth extract, vegetable broth extract, pollack broth extract, and clam broth extract separately from the base broth, and mixing any one of the extracts into the base broth (S30);
A deodorant mixing step (S40) of mixing a deodorant with the base broth and extract mixture;
The broth mixed with the base broth and extract that has gone through the deodorant mixing step (S40) is heated at a temperature of 100°C to 130°C for 20 to 60 minutes, and a retaining agent is added to 100 parts by weight of the broth mixed with the base broth and extract. A maintenance agent mixing step (S50) of mixing 1 to 1.8 parts by weight of a maintenance agent containing one or more of benzoic acid, sobric acid, ascorbic acid, and tocopherol;
A viscosity setting step (S60) of mixing starch or tapioca powder as a thickener into the broth mixed with the base broth and extract that has gone through the maintenance agent mixing step (S50) to adjust the viscosity of the broth to 30 cP to 100 cP; and
A method for manufacturing a broth ice pack, characterized in that it consists of a packaging step (S70) of sealing and packaging the prepared broth in a synthetic resin pack.
According to paragraph 1,
The meat broth extract in the extract manufacturing and mixing step (S30),
Add 20 to 40 parts by weight of beef and bovine bone mixture or chicken to 100 parts by weight of purified water heated to 60°C to 80°C, heat for 30 to 40 minutes to denature the protein on the surface of the meat, and then heat to 90°C to 130°C. A method of manufacturing a broth ice pack, characterized in that it is manufactured by boiling down by heating for 3 to 4 hours at a temperature of ℃.
According to paragraph 1,
The extract manufacturing and mixing step (S30),
Meat broth extract, vegetable broth extract, pollack broth extract, and clam broth extract are prepared by boiling 100 liters of extract at a temperature of 90°C to 130°C for 3 to 4 hours, and then mixing 40 to 50 parts by weight of the base broth. A method for manufacturing a broth ice pack, characterized by mixing parts by weight.
delete delete delete delete A broth ice pack manufactured according to any one of claims 1 to 3.