KR20010076656A - Process for producing beef leg bone extract - Google Patents
Process for producing beef leg bone extract Download PDFInfo
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- KR20010076656A KR20010076656A KR1020000003932A KR20000003932A KR20010076656A KR 20010076656 A KR20010076656 A KR 20010076656A KR 1020000003932 A KR1020000003932 A KR 1020000003932A KR 20000003932 A KR20000003932 A KR 20000003932A KR 20010076656 A KR20010076656 A KR 20010076656A
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- South Korea
- Prior art keywords
- bone
- concentrated
- extract
- producing
- concentrate
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- 235000015278 beef Nutrition 0.000 title abstract description 7
- 238000000034 method Methods 0.000 title abstract 3
- 210000001930 leg bone Anatomy 0.000 title 1
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 42
- 239000012141 concentrate Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 210000001185 bone marrow Anatomy 0.000 claims description 7
- 239000010775 animal oil Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000021487 ready-to-eat food Nutrition 0.000 abstract 2
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 농축 사골액의 제법에 관한 것이다.The present invention relates to a method for producing concentrated bone fluid.
사골탕, 곰탕은 소고기 뼈를 오랜시간 고아서 만든 탕으로서 영양가가 높고 맛이 구수하여 많은 사람들이 즐겨 먹는 한국고유한 음식의 하나이다.Sagol-tang and Gom-tang are soups made from beef bones for a long time.
그러나 가정에서 곰탕이나 사골탕을 조리하려면 장시간 사골을 고아야 하기 때문에 번거롭고 불편하여 주부들에게는 큰 노역이 부담되는 문제가 있었다.However, to cook Gomtang or Beeftang at home, it is cumbersome and inconvenient to cook long bones, so there was a problem that the housewives were burdened.
또한 대중음식점에서도 사골을 가마에 끓이면서 사골액으로 곰탕이나 떡만두국을 조리하여 고객에게 제공하고 있으나 사골을 끓이는 시간과 사골액의 농도가 일정하지 않어 고객에게 제공되는 사골탕의 맛과 영양이 일정하지 않은 문제점이 있었다.In addition, in restaurants, bone bones are cooked in a kiln, and the gomtang or rice cake soup is cooked with bone bone liquor and provided to customers, but the taste and nutrition of bone bones provided to customers are not constant due to the non-uniformity of the bone boiling and the concentration of the bone bone liquid. There was this.
사골액은 장시간 가열하여 사골에 함유된 각종 유효한 영양성분을 추출한 액이므로 가열시간과 농도에 따라 맛과 영양이 모두 다르기 때문에 음식점에서는 모든 고객에게 일정한 고품질의 사골탕을 제공하기 어렵고 더욱이 생활이 바쁜 현대인의 가정에서는 사골탕을 개별적으로 조리하여 먹는것이 쉽지 않다.Since the bone marrow liquid is a liquid extracted from various effective nutrients contained in the bone bone for a long time, the taste and nutrition are different according to the heating time and concentration. Therefore, it is difficult for restaurants to provide a constant high-quality bone bone to all customers. At home, it is not easy to cook and eat beef bones individually.
본 발명의 목적은 고농축의 사골액을 다량으로 생산하여 고영양가의 일정한 품질의 사골액을 각 음식업소나 가정에 제공하므로서 언제나 동일한 품질의 풍미가 있는 사골탕을 조리할 수 있게 제공하려는데 있다.It is an object of the present invention to produce a large amount of high concentration bone bone fluid to provide a high quality of bone bone of a certain nutritional quality to each food shop or home to provide a cooked bone bone of the same quality flavor at all times.
본 발명은 정선된 사골을 스테인레스 고압가마에 물과 함께 넣고 120℃의 온도로 약 10시간 가열하여 사골의 모든 영양성분을 추출한 다음 가열을 중지하고 빈 용기에 담어 냉각할 때가지 방치하여 둔다. 이때 사골농축액의 표면에는 왁스가 응고하므로 이를 건저내고 다시 오일분리기에 의하여 동물성 기름을 분리하여 제거한후 우유빛의 진한 농축 사골액을 얻는다.In the present invention, the selected bone bone is put together with water in a stainless high-pressure kiln and heated at a temperature of 120 ° C. for about 10 hours to extract all the nutrients from the bone bone, and the heating is stopped and left in an empty container until it is cooled. At this time, since the wax solidifies on the surface of the bone concentrate, dry it and remove the animal oil by means of an oil separator, and then obtain a milky dark concentrated bone mineral.
이 사골액을 정량씩 포장하여 요식업소나 가정에 공급하며 공급받은 농축사골액은 곰탕, 설농탕, 떡만두국, 배추국, 우거지국, 칼국수 등을 조리할 때 소정량을 가하여 함께 끓이면 즉석에서 고소한 맛이 진한 사골탕이 된다.The bone marrow solution is packaged in small quantities and supplied to a restaurant or family. Becomes
본 발명의 농축사골액은 400g 은 곰탕 20명분을 만들 수 있는 농도이다.The concentrated bone bone of the present invention is 400g is a concentration that can make 20 minutes of Gomtang.
또 조리가 간편하여 종래 가정에서 사골탕을 조리하려면 장시간 사골을 가열하던 번거로움과 가정주부들의 노고를 절감할 수 있고 요식업소에서는 고객들이 사골탕을 주문할 때는 언제든지 영양분이 매우 높고 맛이 항상 일정한 사골탕을 제공할 수 있다. 또 농축액으로서 진공포장하므로서 장기간의 보관이 가능하여 누구나 편리하게 사골탕을 조리할 수 있는 이점이 있다.In addition, the cooking is easy to cook the bone bone in the traditional home can save the hassle of heating the bone bone for a long time and the housewife's hard work, and in the restaurant, when the customers order the bone bone is always high in nutrients and always taste constant can do. In addition, it is possible to store for a long time by vacuum packaging as a concentrate, there is an advantage that anyone can conveniently cook the bone bone.
본 발명을 실시예를 들어 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to Examples.
도축장에서 공급되는 신선한 사골 100kg을 세정하여 150ℓ의 물과 함께 고압가마에 넣고 120℃의 열과 압력1.2기압에서 10시간 정도 가열하여 사골에 함유된 영양성분을 모두 추출한다.Clean 100kg of fresh bone from the slaughterhouse, put it in a high pressure kiln with 150ℓ of water and heat it for 10 hours under heat of 120 ℃ and pressure of 1.2 atm to extract all the nutrients contained in the bone.
가열을 마치고 사골의 농축액을 용기에 담아 상온으로 냉각되게 방치하여 사골액의 표면에 떠 응고된 왁스를 걷어 낸다. 이어서 오일분리기에 의하여 사골액중의 동물성 기름기를 제거하고 우유빛의 농축사골액을 얻는다.After heating, the concentrated solution of the bone bone is placed in a container and allowed to cool to room temperature to remove the solidified wax floating on the surface of the bone bone liquid. Subsequently, the oily separator removes the animal oil in the bone marrow liquor to obtain a milky concentrate bone marrow solution.
농축사골액의 중요성분은 사골액 100g 당 에너지량 957k ㎈, 단백질 34.5g, 탄수화물 10㎎, 칼슘 260㎎, 철분 533MCG로서 영양가가 대단히 높다.The important components of concentrated bone mineral juice are 957k ㎈ of 100g of bone mineral juice, protein 34.5g, carbohydrate 10mg, calcium 260mg, and iron 533MCG.
(조리예1)(Cooking example 1)
본 발명의 농축사골액으로 1인분의 설농탕 을 조리할 경우 끓는 물 300㎖에 본 발명의 농축사골액20g을 넣어 편육을 곁들여 후추가루와 소금을 적량 첨가하여 먹는다.When cooking 1 serving of Sulnongtang with concentrated bone bone concentrate of the present invention, 20 g of concentrated bone bone concentrate of the present invention is added to 300 ml of boiling water, and the side meat is added to eat black pepper and salt.
(조리예2)(Cooking Example 2)
본 발명의 농축사골액으로 1인분의 떡만두국, 배추국, 우거지국, 칼국수, 미역국, 전골 등의 조리시에는 끓는 물300㎖에 본발명의 농축사골액 10g을 넣어 희석하여 먹는다.In the concentrate of bone marrow juice of the present invention for cooking of 1 serving of rice cake dumplings, Chinese cabbage soup, ugly soup, kalguksu, seaweed soup, hot pot, etc., dilute and eat 10 g of concentrated bone bone concentrate of the present invention in 300 ml of boiling water.
본 발명의 농축사골액은 대량으로 농축한 사골로서 일정량씩 진공포장하였기 때문에 냉장고에 비교적 장기간 보관이 가능하고 가정에서나 요식업소에서 적량씩 끓는 물에 넣어 즉석에서 사골탕이나 기타 여러종류의 탕을 조리 할 수 있어 조리하는 품이 절감되고 또 신속하게 손님에게 탕류의 음식을 제공할 수 있으며, 또한어느때나 양에 관계 없이 맛과 영양이 일정한 고품질의 사골탕을 제공할 수 있는 효과가 있다.The concentrated bone marrow liquor of the present invention can be stored in a refrigerator for a relatively long time because it is vacuum-packed by a predetermined amount as a large quantity of bone bone, and can be cooked in a bone bone or other various types of hot water immediately by putting it in boiling water at home or at a restaurant. It is possible to reduce the quality of cooking and to provide the food of hot water to customers quickly, and also to provide high quality sagoltang with constant taste and nutrition regardless of quantity.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000003932A KR20010076656A (en) | 2000-01-27 | 2000-01-27 | Process for producing beef leg bone extract |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000003932A KR20010076656A (en) | 2000-01-27 | 2000-01-27 | Process for producing beef leg bone extract |
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| Publication Number | Publication Date |
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| KR20010076656A true KR20010076656A (en) | 2001-08-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020000003932A KR20010076656A (en) | 2000-01-27 | 2000-01-27 | Process for producing beef leg bone extract |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101271519B1 (en) * | 2012-12-28 | 2013-06-05 | 주식회사 우향우 | Gomtang manufacturing apparatus and manufacturing method |
-
2000
- 2000-01-27 KR KR1020000003932A patent/KR20010076656A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101271519B1 (en) * | 2012-12-28 | 2013-06-05 | 주식회사 우향우 | Gomtang manufacturing apparatus and manufacturing method |
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