KR20070109093A - Thick soup made of cattle bone with astragalus membranaceus, and the manufacturing method thereof - Google Patents

Abstract

A method of manufacturing thick beef soup served with rice(gomtang) by heating a leg bone of cattle and Astragalus root without using salt and MSG is provided to obtain the food product having an effect to recover strength and characteristic flavor of Astragalus root without the fatty smell. A leg bone of cattle is cut and soaked in flowing cold water for 12 to 24hr to remove blood and impurities. The leg bone of cattle is added with 5 to 7 times the weight of water, heated for 4 to 6hr while removing water vapor during heating, added with 2% by weight of Astragalus root and 6 to 7 times the weight of purified water, heated for 48hr while removing water vapor during heating and adding purified water every 12hr. The boiled beef soup is cooled to less than 40deg.C, filled into a container and frozen to less than -25deg.C. The leg bone contains the leg bone of Korean native cattle and the remaining bone except for the leg bone of Korean native cattle in a weight ratio of 20%:78%.

Description

Thick soup made of cattle bone with Astragalus Membranaceus, and the manufacturing method

Figure 1 (a) is a photograph of the Hwanggisagol gomtang according to an embodiment of the present invention (b) is a general bone bone gomtang photo according to a comparative example of the present invention.

The present invention relates to a Hwanggisagol gomtang and a manufacturing method thereof.

Beef bone gomtang is a soup that boils minerals contained in bone after boiling water bone and other bovine bones for a long time. It is usually eaten with rice with leek, salt, pepper, etc. Sagol Gomtang, which is rich in taste and nutrition, has been spotlighted by pregnant women, nursing mothers, and fragile people as a food that beats the heat in the summer and warms the body in the cold winter. It is particularly well-received as a source of calcium for its delicious taste and quality.

On the other hand, Astragalus membranaceus is a Chinese herbal medicine belonging to the leguminosae . According to the agreement, Ahngi is said to be good for skin care, blood pressure, drainage (preventing pus), blood, and tonic.

Since ancient times, Astragalus root has been widely used as a botanical medicine after ginseng and variously used as a tonic, diuretic and antiperspirant. In particular, oriental medicine is used for hundreds of prescriptions such as Bogiikgitang, Hwanggigunjungtang, Sipjeondaebotang, Kamimidaebotang, Palbohoechuntang, and Cheongseoikgitang.

The inventor of the present invention, while researching a method to further enhance the health promoting effect of the bone bone Gomtang widely used as a supplementary style and satisfy the tastes of various consumers, if you put an appropriate amount of astragalus together in the bone bones to ordain the taste of bone bones The flavor of the Astragalus was added and found to be water-saving and cool, without the smell, to complete the present invention.

Therefore, one purpose of the present invention is to contribute to the health of the modern people by producing a good and healthy Hwanggisagol Gomtang.

In order to achieve the object of the present invention as described above, the Hwanggisagol Gomtang according to the present invention is immersed for 12 hours to 24 hours in cold water flowing through the cut bone to a certain size to remove blood and impurities first blood bleeding step ; A second bleeding step of adding blood corresponding to 5 times to 7 times the weight of the bovine bone to remove the blood and then heating for 4 hours to 6 hours to remove the water vapor and fat and nurin; After adding about 2% by weight of sulfur and purified water corresponding to 6 to 7 times the weight of the bovine bone after the above step, it is heated for about 48 hours, and the generated steam is discharged at intervals of about 12 hours. Extracting the broth by applying the reduced amount of purified water again; A cooling step of cooling the bone marrow extract to 40 ° C. or less; A packing step of filling and cooling the cooled bone marrow extract in a predetermined packaging container; And characterized in that it was prepared through a freezing step of completely freezing the packaged bone extract in a quick freezer below -25 ℃.

In a preferred embodiment, the bovine bone is about 20%: 78% by weight of the Korean beef bone, except for the bone bone.

Hereinafter, the manufacturing process of the Hwanggisagol gomtang according to the present invention will be described in detail according to the process.

(1) bleeding stage

It is a step to remove the smell and to make the bone soup white.

After soaking 12 ~ 24 hours in cold water flowing through bones such as bones and scallops cut into 5 ~ 7cm size and removing blood (primary bleeding stage), put it in an extraction tank equipped with a pot, a bucket or a steam outlet. After adding water that is 5 to 7 times the weight, it is heated for 4 to 6 hours to cause residual blood and fat (secondary bleeding step). At this time, when water boils, open the lid or open the steam outlet so that the water vapor is discharged to the outside to effectively remove the smell.

(2) extraction step

It's a step of making sure that the flavor and nutrients in your ear are balanced. The present invention is characterized by the addition of astragalus to the bovine bone. Put the bovine bone and about 2% by weight of sulfur in an extraction tank equipped with a pot, pail or steam outlet, add an integer corresponding to 6-7 times the weight of the bovine bone, and heat it for about 48 hours, but decrease it at intervals of about 12 hours. The broth is boiled by adding the purified water again.

Here, the amount of Astragalus is about 2% by weight based on the long experience of the present inventors. After a long trial and error, the present inventors found that Hwanggisagol Gomtang is made with the flavor of Astragalus while minimizing the rejection of the unfamiliar taste when the cow bone and Astragalus are put in a ratio of about 98: 2. In other words, the amount of Astragalus to about 2% by weight can be said to be optimal when considering the effects of Astragalus and the taste of Beef Bone Soup. Astragalus is preferably used entirely.

On the other hand, according to the experience of the present inventors, there is an advantage that the bone bones in the pressure cooker can be deeply concerned in a short time, but because the smell of the bone is not discharged by water vapor, the smell is better and tastes better than when cooked in a regular pot. There was a downside to this fall. Therefore, it is preferable to use an extraction tank provided with a general pot, a bucket or a steam outlet free of steam discharge so that the steam and the rouge that are generated while picking the bone can be discharged to the outside.

(3) cooling stage

It is a step of cooling the bone | skull bone extract extracted at room temperature below 40 degreeC. It facilitates packaging and also facilitates the separation of fat from the bone marrow extract. Fat has a smaller specific gravity than broth, so it can be removed by removing it.

Alternatively, the broth may be separated from the fat by placing the outlet at the lower end of the bowl containing the bone marrow extract as the method used by the present invention so that only the broth is discharged.

(4) Packing step

The bone marrow extract is put in a packaging container and vacuum packed. The cooled bone marrow extract is filled into a predetermined packaging container and sealed. This process may be performed by an autofiller.

(5) freezing stage

The step of freezing the productized bone marrow extract for storage and distribution. The packaging container filled with the bone marrow extract is completely frozen in a quick freezer of -25 ° C or lower. Finished product is frozen and stored in freezer below -18 ℃. If a product frozen at -25 ℃ or below is stored at -18 ℃ or lower, it can be distributed for more than 12 months without any quality change.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

<Example>

Soak 20 grams of Hanwoosa bone cut into 5 ~ 7cm and 78kg of Hanwoo Jap Bone for 24 hours to remove the blood, remove the bovine bone, put it into the extraction tank, add 700 liters of water, and heat it for 6 hours to worry about residual blood and fat. Paid.

Here, the extraction tank is a cylinder made by the inventor of the present invention, the upper portion of the lid is provided with a steam outlet.

During heating, the steam outlet of the extraction tank was opened to allow the steam and the smell to be produced when boiling. After 6 hours of heating, discard the broth containing the residual blood and fat, and add 2 kg of clean manure Astragalus to the extraction tank, add 700 liters of purified water, and heat it for 48 hours on a 12 hour interval. The soup was soaked again by adding an integer. At this time, the water vapor outlet was opened so that the water vapor and the grenades generated while the bone bones were being drained to the outside. Astragalus was used whole.

The dead bone extract was transferred from the extraction tank to the storage tank and left to cool to 40 ° C or lower. Here, the storage tank is made to order as the extraction tank is cylindrical and has a discharge port that can be adjusted to the flow rate at the bottom. When the bone marrow extract temperature of the storage tank reached room temperature of 40 ° C. or lower, the broth was sealed in a packaging container and completely frozen in a quick freezer of −25 ° C. or lower. The following sensory test was conducted while the finished product was frozen in freezers below -18 ℃.

Comparative Example

Except for Astragalus, except for the saenggol gomtang was prepared in the same manner as in Example.

<Sensory test>

     The sensory test was carried out with the Hwanggi Sagol Gomtang prepared in the Example and the Sagol Gomtang prepared in the Comparative Example. Hwanggisagol gomtang and frozen bone gomtang, which were frozen and thawed, were boiled and added with only an appropriate amount of salt (Fig. 1). One hundred and thirty randomly selected sensory assessors were surveyed for their taste, smell, appearance and overall palatability. The results are shown in Table 1.

Sensory Test Results of Hwanggisagol Gomtang division flavor smell Exterior Overall palatability Hwanggisagol Gomtang (Example) 7.5 7.5 7.0 8.0 Regular Beef Bone Soup (Comparative) 8.0 8.0 8.0 8.0

Sensory evaluation: Very good (10 points), good (7.5 points), normal (5 points), disliked (2.5 points), disliked (0 points)

In general, the food is often unfamiliar when the taste is unfamiliar, but as can be seen from the results of the sensory test, Hwanggisagol gomtang according to the present invention shows a high preference similar to that of regular bone bone gomtang despite being the first taste It was.

In particular, there was a lot of interest in the health promotion effect of Astragalus, and there were many answers that the taste was slightly lower than the existing regular Beef Bonetang, but there was no sense of taste, and it was a light and traditional flavor of Astragalus.

In terms of taste, smell, and appearance, Hwanggisagol Gomtang is slightly lower than regular beef bone soup, but the overall preference is the same because it reflects the health promotion effect of Ahngi and the expectation for a new taste. do.

Hwanggisagol gomtang according to the present invention is rich in taste and nutrition as well as containing an organic extract with an excellent effect on rejuvenation has the effect of improving the health of tired and modern people, children, the elderly and the like.

In addition, the Hwanggisagol Gomtang according to the present invention is cool and has no smell, and satisfies the taste of various consumers by combining the unique flavor of Astragalus.

In addition, Hwanggi Sagol Gomtang according to the present invention can be used in various dishes without using any salt and seasoning material.

In addition, Hwanggi Sagol Gomtang according to the present invention can be expected to reduce the production cost because it is easy to store, stable in taste, long shelf life is possible for mass production.

Claims (3)

A first bleeding step of removing blood and impurities by immersing cold water flowing through the cut bone in a predetermined size for 12 to 24 hours; A second bleeding step of adding blood corresponding to 5 times to 7 times the weight of the bovine bone to remove the blood and then heating for 4 hours to 6 hours to remove the water vapor and fat and nurin; After adding about 2% by weight of sulfur and purified water corresponding to 6 to 7 times the weight of the bovine bone after the above step, it is heated for about 48 hours, and the generated steam is discharged at intervals of about 12 hours. Extracting the broth by applying the reduced amount of purified water again; A cooling step of cooling the bone marrow extract to 40 ° C. or less; A packing step of filling and cooling the cooled bone marrow extract in a predetermined packaging container; And Hwanggi Sagol Gomtang, characterized in that prepared through the freezing step to completely freeze the packaged bone bone extract in a rapid freezer of -25 ℃ or less. According to claim 1, wherein the bovine bone bone, and except for the bone bone, each of the bones of Hwanggisagol Gomtang, characterized in that about 20%: 78% by weight. A first bleeding step of removing blood and impurities by immersing cold water flowing through the cut bone in a predetermined size for 12 to 24 hours; A second bleeding step of adding blood corresponding to 5 times to 7 times the weight of the bovine bone to remove the blood and then heating for 4 hours to 6 hours to remove the water vapor and fat and nurin; After adding about 2% by weight of sulfur and purified water corresponding to 6 to 7 times the weight of the bovine bone after the above step, it is heated for about 48 hours, and the generated steam is discharged at intervals of about 12 hours. Extracting the broth by applying the reduced amount of purified water again; A cooling step of cooling the bone marrow extract to 40 ° C. or less; A packing step of filling and cooling the cooled bone marrow extract in a predetermined packaging container; And A freezing step of completely freezing the packaged bone marrow extract in a rapid freezer of -25 ° C. or less; A method for producing a Hwanggisagol gomtang, comprising:

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