KR102641406B1 - Broth-Ice pack and its manufacturing mehod - Google Patents
Broth-Ice pack and its manufacturing mehod Download PDFInfo
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- KR102641406B1 KR102641406B1 KR1020210024703A KR20210024703A KR102641406B1 KR 102641406 B1 KR102641406 B1 KR 102641406B1 KR 1020210024703 A KR1020210024703 A KR 1020210024703A KR 20210024703 A KR20210024703 A KR 20210024703A KR 102641406 B1 KR102641406 B1 KR 102641406B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 239000000284 extract Substances 0.000 claims description 71
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 239000002781 deodorant agent Substances 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 17
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 235000015278 beef Nutrition 0.000 claims description 11
- 238000012423 maintenance Methods 0.000 claims description 11
- 239000008213 purified water Substances 0.000 claims description 11
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 241001098054 Pollachius pollachius Species 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 229920003002 synthetic resin Polymers 0.000 claims description 9
- 239000000057 synthetic resin Substances 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 8
- 210000000988 bone and bone Anatomy 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000088415 Raphanus sativus Species 0.000 claims description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000005711 Benzoic acid Substances 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 235000010233 benzoic acid Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000002562 thickening agent Substances 0.000 claims description 4
- 241000283690 Bos taurus Species 0.000 claims description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 235000010384 tocopherol Nutrition 0.000 claims description 3
- 229960001295 tocopherol Drugs 0.000 claims description 3
- 229930003799 tocopherol Natural products 0.000 claims description 3
- 239000011732 tocopherol Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000003507 refrigerant Substances 0.000 abstract description 11
- 238000003860 storage Methods 0.000 abstract description 2
- 235000010633 broth Nutrition 0.000 description 117
- 235000020639 clam Nutrition 0.000 description 9
- 229920000247 superabsorbent polymer Polymers 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000010865 sewage Substances 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000237519 Bivalvia Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 229920000426 Microplastic Polymers 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 239000000017 hydrogel Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D3/00—Devices using other cold materials; Devices using cold-storage bodies
- F25D3/02—Devices using other cold materials; Devices using cold-storage bodies using ice, e.g. ice-boxes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
- Y02A40/963—Off-grid food refrigeration
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Combustion & Propulsion (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 식료품을 배송할 때 신선도 유지를 위해 보냉의 수단으로 사용하는 아이스 팩에 관한 것으로서 특히, 육수를 보냉제로 하는 아이스 팩 및 그 제조방법에 관한 것이다.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
본 발명은 식료품을 배송할 때 신선도 유지를 위해 보냉의 수단으로 사용하는 아이스 팩에 관한 것으로서 특히, 육수를 보냉제로 하는 아이스 팩 및 그 제조방법에 관한 것이다.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.
최근 운송업이 발달하면서 빠른 배송을 필요로 하는 신선식품의 운송량이 늘어가고 있다. 신선식품은 상온에 노출되면 빠르게 상하기 때문에 저온에 보관하여 신선도를 유지시켜야 한다.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.
아이스 팩은 이러한 신선식품이나 빙과류 같이 상온에서 녹는 물품 등을 보냉하기 위해서 사용되며, 얼음에 비해 사용시간이 길어 얼음 대용으로 널리 사용되고 있다.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.
일반적으로 아이스 팩은 내부에 고흡수성 수지(Super absorbent polymer, SAP)와 물을 포함하고 있다.Generally, ice packs contain super absorbent polymer (SAP) and water inside.
고흡수성 수지는 자기 중량의 수백 배 내지 천여 배에 이르는 물을 흡수하여 보유할 수 있는 고분자 물질로 물을 첨가하면 팽윤(swelling)하여 수화겔(hydrogel)을 형성하고, 이 수화겔은 외부로부터 압력을 가해도 물을 쉽게 배출하지 않는 특징을 가지고 있다.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.
이와 같은 아이스 팩은 드라이아이스와는 다르게 취급 및 보관이 용이하고, 반영구적으로 사용 가능하기 때문에 널리 사용되고 있다.Such ice packs are widely used because, unlike dry ice, they are easy to handle and store, and can be used semi-permanently.
필요한 수량 외의 아이스 팩은 냉장고 내부의 공간을 차지하기 때문에 폐기가 필요하지만 질산암모늄이나 염화암모늄이 냉매일 경우 환경에 유해한 물질이기 때문에 폐기가 용이하지 못하다.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.
고흡수성 수지를 냉매로 사용하는 아이스 팩은 많은 물을 머금고 있기 때문에 소각을 해도 잘 타지 않는다.Ice packs that use superabsorbent polymer as a refrigerant do not burn well even when incinerated because they contain a lot of water.
고흡수성 수지를 냉매로 사용할 경우 물과 결합된 젤 형태를 유지하기 때문에 사용자가 하수관에 흘려보내는 방법으로 폐기하기도 하지만 이는 하수관이 막히는 문제가 야기될 수 있고, 미세 플라스틱인 고흡수성 수지는 하수처리장에서 걸러지지 않으며 심지어 다른 물질과 만나서 예상치 못한 반응이 일어날 수 있는 문제점이 있다.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.
또한, 하수 처리장에서 걸러지지 않기 때문에 물고기 몸에 축적되어 결국에 사람의 몸체 미세 플라스틱이 축적되는 등 여러 가지 환경적 문제가 야기된다.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.
이러한 문제점 때문에 근래에는 순수한 물을 보냉제로 사용하는 아이스 팩이 사용되고는 있지만 냉기를 오랫동안 유지하지 못하는 단점이 있다.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.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출한 것으로 아이스 팩의 보냉제로서 육수를 사용함으로써, 아이스 팩을 버리지 않고 함께 배송되는 신선식품을 조리할 때 육수로 사용할 수 있는 육수 아이스 팩 및 그 제조방법을 제공하는 것이 본 발명의 목적이다.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.
상기의 목적을 달성하기 위하여 본 발명에 의한 육수 아이스 팩 제조방법은 육수 재료를 손질하고 세척하는 재료 손질단계(S10); 정제수에 무, 대파, 양파, 마늘을 투입하고 90℃ 내지 100℃의 온도로 1시간 내지 2시간 동안 가열하여 베이스 육수를 제조하는 베이스 육수 제조단계(S20); 상기 베이스 육수와 별도로 고기 육수 엑기스, 채소 육수 엑기스, 황태 육수 엑기스, 조개 육수 엑기스를 제조하고, 베이스 육수에 상기 엑기스 중 어느 하나를 혼합하는 엑기스 제조 및 혼합단계(S30); 상기 베이스 육수와 엑기스가 혼합된 육수에 소취제를 혼합하는 소취제 혼합단계(S40); 제조된 육수를 합성수지 팩에 밀봉 포장하는 포장단계(S70);로 구성된다.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.
이때, 상기 엑기스 제조 및 혼합단계(S30)의 고기 육수 엑기스는 60℃ 내지 80℃로 가열된 정제수 100 중량부에 대해 소고기와 소뼈의 혼합물 또는 닭고기 20 내지 40 중량부를 투입하고, 30분 내지 40분 동안 가열하여 고기 표면의 단백질을 변성시킨 후, 90℃ 내지 130℃의 온도로 3시간 내지 4시간 동안 가열하여 졸여 제조된 것을 특징으로 한다.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.
또한, 상기 엑기스 제조 및 혼합단계(S30)는 고기 육수 엑기스, 채소 육수 엑기스, 황태 육수 엑기스, 조개 육수 엑기스는 엑기스 100리터를 90℃ 내지 130℃의 온도로 3시간 내지 4시간 동안 가열하여 졸인 후, 베이스 육수 100 중량부에 대해 엑기스 40 내지 50 중량부를 혼합하는 것을 특징으로 한다.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.
또한, 상기 소취제 혼합단계(S40) 이후에 베이스 육수와 엑기스가 혼합된 육수 100 중량부에 대해 유지제로서 안식향산, 소브르산, 아스코브르산, 토코페롤 중 어느 하나 또는 둘 이상이 혼합된 유지제를 1 내지 1.8 중량부 혼합하는 유지제 혼합단계(S50);를 더 포함하여 구성된 것을 특징으로 한다.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.
또한, 상기 유지제 혼합단계(S50)는 베이스 육수와 엑기스가 혼합된 육수를 100℃ 내지 130℃의 온도로 20분 내지 60분 동안 가열한 후 유지제를 혼합하는 것을 특징으로 한다.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.
또한, 상기 소취제 혼합단계(S40) 이후에 베이스 육수와 엑기스가 혼합된 육수에 증점제로서 전분 또는 타피오카 분말을 더 혼합하는 점도 설정단계(S60);를 더 포함하여 구성된 것을 특징으로 한다.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).
또한, 상기 점도 설정단계(S60)는 증점제를 혼합하여 육수의 점도가 30cP 내지 100cP가 되도록 구성된 것을 특징으로 한다.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.
그리고 본 발명에 의한 육수 아이스 팩은 상기의 제조방법으로 제조된 것을 특징으로 한다.And the broth ice pack according to the present invention is characterized by being manufactured by the above manufacturing method.
상기와 같이 구성된 본 발명은 아이스 팩의 보냉제로서 육수를 사용함으로써 배송이 이루어진 후 아이스 팩을 폐기하지 않고, 비닐은 재활용하고 내용물인 육수는 음식을 조리할 때 사용함으로써 환경오염을 최소화할 수 있고, 사용자는 별도의 육수를 만들 필요 없으므로 사용자의 편리성이 증대되는 효과가 있다.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.
도 1은 본 발명에 의한 육수 아이스 팩 제조방법을 도시한 공정도Figure 1 is a process diagram showing a method for manufacturing a broth ice pack according to the present invention.
이하에서는 본 발명의 바람직한 실시 예 및 첨부하는 도면을 참조하여 본 발명을 상세하게 설명하되, 도면의 동일한 참조부호는 동일한 구성요소를 지칭함을 전제하여 설명하기로 한다.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.
발명의 상세한 설명 또는 특허청구범위에서 어느 하나의 구성요소가 다른 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 당해 구성요소만으로 이루어지는 것으로 한정되어 해석되지 아니하며, 다른 구성요소들을 더 포함할 수 있는 것으로 이해되어야 한다.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.
본 명세서에서 사용되는 "상부", "하부", "저부", "전방", "후방", "아래" 등의 용어는 단지 설명을 용이하게 하기 위한 것으로 도면에 도시되어 있는 바와 같은 구성요소의 배향을 지칭한다.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.
본 발명에 의한 육수 아이스 팩 제조방법은 도 1에 도시한 바와 같이, 재료 손질단계(S10), 베이스 육수 제조단계(S20), 엑기스 제조 및 혼합단계(S30), 소취제 혼합단계(S40), 유지제 혼합단계(S50), 점도 설정단계(S60) 및 포장 단계(S70)로 구성된다.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).
이하 각 공정(단계)별로 상세하게 설명한다.Below, each process (step) will be described in detail.
재료 손질단계(S10)Material handling stage (S10)
본 발명에 의한 육수에 사용되는 식재료를 세척하고 다듬는 단계로서 흐르는 물로 식재료를 깨끗하게 수세한다.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.
베이스 육수 제조단계(S20)Base broth manufacturing step (S20)
본 발명은 고기 베이스 육수, 채소 육수, 황태 육수, 조개 육수 등 다양한 육수를 아이스 팩의 보냉제로 사용하는데 생산성 향상과, 일정한 품질 관리를 위하여 베이스 육수를 제조한 후 이후의 엑기스 제조 공정을 통해 제조된 다양한 육수 엑기스를 혼합하는 방식으로 본 발명의 아이스 팩 보냉제로서의 육수가 제조된다.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.
베이스 육수를 제조하기 위해서는 정제수를 90℃ 내지 100℃로 가열하고, 모든 육수에 기본적으로 들어가는 무, 대파, 양파, 마늘을 정제수를 정제수에 투입한다.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.
무는 육수에 시원한 맛과 감칠맛을 내고, 양파는 육수에 달달한 맛과 감칠맛을 더하며, 대파와 마늘은 육수에서 날수 있는 잡내를 잡고 풍미를 더한다.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.
정제수 100 중량부에 대해 무 20 내지 30 중량부, 대파 8 내지 10 중량부, 양파 10 내지 15 중량부, 마늘 5 내지 8 중량부를 혼합하여 90℃ 내지 100℃의 온도로 1시간 내지 2시간 동안 가열한다.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.
엑기스 제조 및 혼합단계(S30)Extract manufacturing and mixing step (S30)
상기 베이스 육수 제조와 별개로 베이스 육수에 혼합될 엑기스 들을 제조한다.Separately from preparing the base broth, extracts to be mixed into the base broth are prepared.
본 발명의 실시예에 의한 엑기스로는 고기 육수 엑기스, 채소 육수 엑기스, 황태 육수 엑기스 및 조개 육수 엑기스를 제조한다.Extracts according to embodiments of the present invention include meat broth extract, vegetable broth extract, pollack broth extract, and clam broth extract.
고기 육수 엑기스를 위해 먼저 6cm 내지 7cm 크기로 절단한 소고기와, 5cm 내지 6cm 크기로 절단한 소뼈를 물에 침지하여 핏물을 제거한다. 상기 소고기와 소뼈 대신에 닭고기를 사용하여 고기 육수 엑기스를 제조할 수도 있다.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.
60℃ 내지 80℃로 가열된 정제수 100 중량부에 대해 소고기와 소뼈의 혼합물 또는 닭고기 20 내지 40 중량부를 투입하고 30분 내지 40분 동안 가열하여 고기와 소뼈 표면의 단백질을 변성시켜 핏물이 육수로 베어나오는 것을 방지하도록 한다.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.
그리고 소고기와 소뼈의 혼합물 또는 닭고기가 투입되어 30분 내지 40분 동안 60℃ 내지 80℃ 온도로 가열된 고기 베이스 육수를 90℃ 내지 130℃ 온도로 3시간 내지 4시간 동안 가열하며 졸여 고기 육수 엑기스가 제조된다.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.
채소 육수 엑기스는 정제수 100 중량부에 손질된 다시마와 표고버섯 혼합물을 20 내지 30 중량부 혼합하고 90℃ 내지 130℃ 온도로 3시간 내지 4시간 동안 가열하며 졸여 채소 육수 엑기스가 제조된다.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.
황태 육수 엑기스는 정제수 100 중량부에 손질된 황태, 멸치, 다시마 혼합물을 15 내지 30 중량부 혼합하고 90℃ 내지 130℃ 온도로 3시간 내지 4시간 동안 가열하며 졸여 황태 육수 엑기스가 제조된다.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.
조개 육수 엑기스는 정제수 100 중량부에 대해 해감된 모시조개 및 바지락 혼합물 15 내지 30 중량부 혼합하고 90℃ 내지 130℃ 온도로 3시간 내지 4시간 동안 가열하며 졸여 조개 육수 엑기스가 제조된다.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.
각각의 육수 100리터를 기준으로 90℃ 내지 130℃의 온도로 3시간 내지 4시간 동안 가열하여 졸이면 베이스 육수에 혼합하였을 때 육수가 적절한 농도와 풍미를 갖는다.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.
상기와 같이 제조된 고기 육수 엑기스, 채소 육수 엑기스, 황태 육수 엑기스, 조개 육수 엑기스를 각각 별개로 준비하고, 상기 베이스 육수 제조단계(S20)를 통해 준비된 베이스 육수에 고기 육수 엑기스, 채소 육수 엑기스, 황태 육수 엑기스, 조개 육수 엑기스 중 어느 하나를 혼합한다.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.
이때, 베이스 육수 100 중량부에 대해 선택된 엑기스 40 내지 50 중량부를 혼합한다.At this time, 40 to 50 parts by weight of the selected extract is mixed with 100 parts by weight of the base broth.
소취제 혼합단계(S40)Deodorant mixing step (S40)
베이스 육수와 엑기스가 혼합된 육수는 후술하는 몇 공정을 거친 후 합성수지 팩에 포장되어 냉동된 후 신선식품 유통 박스에 투입되는데, 냉동 및 해동되는 과정과 합성수지 팩에 포장되어 유통되면서 육수에서 냄새가 발생할 수 있는데, 이러한 냄새가 발생하지 않도록 육수에 소취제를 혼합한다.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.
상기 소취제로는 월계수잎, 로즈마리, 육두구 및 후추 등의 향신료나, 생강, 샐러리, 산초 등의 향신채나, 요리용 술, 오일, 식초, 레몬즙, 커피분말, 녹차 분말을 사용할 수 있다.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.
상기 소취제는 베이스 육수 및 엑기스가 혼합된 육수 100 중량부에 대해 0.5 내지 2.3 중량부를 혼합한다.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.
소취제가 0.5 중량부 미만으로 혼합되면 소취제의 역할이 제대로 발현되지 않고, 소취제가 2.3 중량부를 초과하여 혼합되면 풍미가 떨어지므로 소취제는 베이스 육수 및 엑기스가 혼합된 육수 100 중량부에 대해 0.5 내지 2.3 중량부를 혼합하는 것이 바람직하다.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.
유지제 혼합단계(S50)Maintenance mixing step (S50)
본 발명의 육수는 합성수지 팩에 포장되어 냉동된 상태로 신선식품과 함께 유통되는데, 예상보다 유통과정이 오래 걸리는 경우 육수가 해동되어 상온 상태로 유통될 수가 있는데, 상온 상태로 오랫동안 유통되면 세균이 번식하며 육수가 상할 수 있다.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.
이를 방지하기 위하여 베이스 육수 및 엑기스가 혼합된 육수에 유지제를 혼합한다.To prevent this, a retaining agent is mixed into the broth mixed with the base broth and extract.
유지제로는 균의 생장을 억제하고 살균할 수 있는 천연 항균제로서 안식향산, 소브르산, 아스코브르산, 토코페놀을 사용한다.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.
베이스 육수 및 엑기스가 혼합된 육수 100 중량부에 대해 안식향산, 소브르산, 아스코브르산, 토코페롤 중 어느 하나 또는 둘 이상이 혼합된 유지제 1 내지 1.8 중량부를 혼합한다.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.
바람직하게는 상기 유지제를 혼합하기 전에 베이스 육수 및 엑기스가 혼합된 육수를 100℃ 내지 130℃의 온도로 20분 내지 60분 동안 가열하여 살균한 후에 유지제를 혼합하는 것이 바람직하다.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.
점도 설정단계(S60)Viscosity setting step (S60)
베이스 육수 및 엑기스가 혼합된 육수에 소취제와 유지제를 투입한 후에 육수의 점도를 조정하는 점도 설정단계(S60)를 실시한다.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.
본 발명의 육수는 합성수지 팩에 포장되어 냉동된 상태로 신선식품과 함께 유통되는데, 육수의 점도를 조정함으로써 좀 더 오랫동안 냉동된 상태를 유지하도록 한다.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.
베이스 육수 및 엑기스가 혼합된 육수에 대해 증점제로서 전분 또는 타피오카 분말을 혼합하고 교반하여 육수 점도가 30cP 내지 100cP가 되도록 조정한다.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.
육수의 점도가 30cP 내지 100cP 사이 범위에서 설정 점도가 될 때까지 전분 또는 타피오카 분말을 투입하면서 육수의 점도를 맞춘다.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.
육수의 점도가 30cP 미만이면 육수를 오랫동안 냉동상태를 유지하기 어렵고, 육수의 점도가 100 cP를 초과하면 점도가 높아 펌프에 영향을 미쳐 제조공정상에 문제가 발행할 수 있으므로 육수의 점도를 30cP 내지 100cP 범위로 조정하는 것이 바람직하다.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.
점도가 상승한 본 발명의 육수는 사용자의 기호에 따라 높은 점도의 육수를 그대로 사용할 수도 있고, 물을 혼합하여 점도를 낮춘 상태로 사용할 수도 있다.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.
포장단계(S70)Packaging stage (S70)
상술한 공정을 통해 제조된 육수를 합성수지 팩에 포장하고 밀봉한 상태에서 냉동시킨다.The broth produced through the above-described process is packaged in a synthetic resin pack and frozen in a sealed state.
이때, 상기 합성수지 팩은 생분해성 합성수지 필름을 사용하는 것이 바람직하다.At this time, it is preferable to use a biodegradable synthetic resin film for the synthetic resin pack.
상기와 같이 구성된 본 발명은 아이스 팩의 보냉제로서 육수를 사용함으로써 배송이 이루어진 후 아이스 팩을 폐기하지 않고, 비닐은 재활용하고 내용물인 육수는 음식을 조리할 때 사용함으로써 환경오염을 최소화할 수 있고, 사용자는 음식을 조리할 때 별도의 육수를 만들 필요 없으므로 사용자의 편리성이 증대되는 효과가 있다.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.
이상 상술한 실시 예를 통해 본 발명의 기술적 사상을 살펴보았다.The technical idea of the present invention has been examined through the above-described embodiments.
본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명의 기재사항으로부터 상기 살펴본 실시 예를 다양하게 변형하거나 변경할 수 있음은 자명하다.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.
또한, 비록 명시적으로 도시되거나 설명되지 아니하였다 하여도 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명의 기재사항으로부터 본 발명에 의한 기술적 사상을 포함하는 다양한 형태의 변형을 할 수 있음은 자명하며, 이는 여전히 본 발명의 권리범위에 속한다.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.
첨부하는 도면을 참조하여 설명된 상기의 실시 예는 본 발명을 설명하기 위한 목적으로 기술된 것이며 본 발명의 권리범위는 이러한 실시 예에 국한되지 아니한다.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 : 재료 손질단계
S20 : 베이스 육수 제조단계
S30 : 엑기스 제조 및 혼합단계
S40 : 소취제 혼합단계
S50 : 유지제 혼합단계
S60 : 점도 설정단계
S70 : 포장단계S10: 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)
정제수에 무, 대파, 양파, 마늘을 투입하고 90℃ 내지 100℃의 온도로 1시간 내지 2시간 동안 가열하여 베이스 육수를 제조하는 베이스 육수 제조단계(S20);
상기 베이스 육수와 별도로 고기 육수 엑기스, 채소 육수 엑기스, 황태 육수 엑기스, 조개 육수 엑기스를 제조하고, 베이스 육수에 상기 엑기스 중 어느 하나를 혼합하는 엑기스 제조 및 혼합단계(S30);
상기 베이스 육수와 엑기스가 혼합된 육수에 소취제를 혼합하는 소취제 혼합단계(S40);
상기 소취제 혼합단계(S40)를 거친 베이스 육수와 엑기스가 혼합된 육수를 100℃ 내지 130℃의 온도로 20분 내지 60분 동안 가열하고, 베이스 육수와 엑기스가 혼합된 육수 100 중량부에 대해 유지제로서 안식향산, 소브르산, 아스코브르산, 토코페롤 중 어느 하나 또는 둘 이상이 혼합된 유지제를 1 내지 1.8 중량부 혼합하는 유지제 혼합단계(S50);
상기 유지제 혼합단계(S50)를 거친 베이스 육수와 엑기스가 혼합된 육수에 증점제로서 전분 또는 타피오카 분말을 혼합하여 육수의 점도를 30cP 내지 100cP가 되도록 조정하는 점도 설정단계(S60); 및
제조된 육수를 합성수지 팩에 밀봉 포장하는 포장단계(S70);로 구성된 것을 특징으로 하는 육수 아이스 팩 제조방법.
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.
상기 엑기스 제조 및 혼합단계(S30)의 고기 육수 엑기스는,
60℃ 내지 80℃로 가열된 정제수 100 중량부에 대해 소고기와 소뼈의 혼합물 또는 닭고기 20 내지 40 중량부를 투입하고, 30분 내지 40분 동안 가열하여 고기 표면의 단백질을 변성시킨 후, 90℃ 내지 130℃의 온도로 3시간 내지 4시간 동안 가열하여 졸여 제조된 것을 특징으로 하는 육수 아이스 팩 제조방법.
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 ℃.
상기 엑기스 제조 및 혼합단계(S30)는,
고기 육수 엑기스, 채소 육수 엑기스, 황태 육수 엑기스, 조개 육수 엑기스는 엑기스 100리터를 90℃ 내지 130℃의 온도로 3시간 내지 4시간 동안 가열하여 졸인 후, 베이스 육수 100 중량부에 대해 엑기스 40 내지 50 중량부를 혼합하는 것을 특징으로 하는 육수 아이스 팩 제조방법.
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.
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