KR20170054663A - Preparation Method of Concentrated Extracts of The Shank of Beef And The Concentrated Extracts - Google Patents
Preparation Method of Concentrated Extracts of The Shank of Beef And The Concentrated Extracts Download PDFInfo
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- KR20170054663A KR20170054663A KR1020150157087A KR20150157087A KR20170054663A KR 20170054663 A KR20170054663 A KR 20170054663A KR 1020150157087 A KR1020150157087 A KR 1020150157087A KR 20150157087 A KR20150157087 A KR 20150157087A KR 20170054663 A KR20170054663 A KR 20170054663A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/50—Soya sauce
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
In the present invention, 72 to 78% by weight of extracted broth obtained by putting 1 to 2% by weight of dried anchovy, 0.5 to 1.0% by weight of large intestine, 0.1 to 0.5% by weight of pork bone in 70 to 75% 7 to 13% by weight of a liquid raw material consisting of 5 to 8% by weight of anchovy extract concentrate, 0.5 to 2.0% by weight of shellfish extract, 1 to 2% by weight of vegetable mixed concentrate and 0.5 to 1.0% by weight of low- Again 1 to 3% by weight of the solution; 5 to 6% by weight of salt; 0.1 to 0.3% by weight of disodium 5'-ribonucleotide; 4 to 6% by weight of refined salt; 0.01 to 0.02% by weight of grapefruit seed extract; 0.05 to 0.1% by weight of fermented lactic acid bacteria powder; And 0.01 to 0.03% by weight of mixed soy sauce, and a method for producing the same.
Description
More particularly, the present invention relates to a soup base composition and a method for producing the same. More specifically, the present invention provides a homogeneous extract having a brownish color tone, Nutrient aspects as well as a broth base and a method of making the same, particularly enhanced sensory quality.
The soup base (or sauce) contrasts the texture and color of the food and provides flavor and moisture. It is also used as a food medium, such as a blended sauce of creamy chicken, and is made from soy sauce, red pepper paste, , Worcestershire sauce, etc., may be used as a food ingredient or as a seasoning on the table.
In order to worry about soup using anchovy in home or restaurant, it is extracted by heating for a long time, and anchovy is filtered out and used for various dishes. However, there is an inconvenience that the dish is troublesome, the cooking time is long, and the sauce can not be used for a long time.
In addition, the source obtained by the conventional method is unlikely to exhibit intrinsic color tone, and in particular, may have already been exposed to the offensive odor during the manufacturing process. In addition, the heating temperature, heating time, storage or storage, It is difficult to maintain the optimal conditions and uniformity, and thus, the quality such as the concentration of the nutrient base, the loss of the nutrients, and the appearance of the offensive odor has not been stabilized.
As described above, in the case of the existing spring water base, not only does not have inherent coloring, but also the quality of the extract is not homogeneous, the quality of the extract is not uniform and the product value is lowered. Moreover, the color is dark brown, And a tendency to avoid students, especially children and adolescents.
[Prior Art Literature]
[Patent Literature]
Patent Registration No. 10-0976944 (August 12, 2010)
It is an object of the present invention to provide a homogeneous extract liquid having a brownish inherent coloring matter and excellent in the sensibility because it has no odor and no odor and can optimize the solid content and the fat content, Base and a method of manufacturing the same.
The technical problem of the present invention as described above is achieved by the following means.
(1) 72 to 78% by weight of extracted broth obtained by adding 1 to 2% by weight of dried anchovy, 0.5 to 1.0% by weight of green onion and 0.1 to 0.5% by weight of yellowtail to 70 to 75% by weight of water and hot extraction; 7 to 13% by weight of a liquid raw material consisting of 5 to 8% by weight of anchovy extract concentrate, 0.5 to 2.0% by weight of shellfish extract, 1 to 2% by weight of vegetable mixed concentrate and 0.5 to 1.0% by weight of low- Again 1 to 3% by weight of the solution; 5 to 6% by weight of salt; 0.1 to 0.3% by weight of disodium 5'-ribonucleotide; 4 to 6% by weight of refined salt; 0.01 to 0.02% by weight of grapefruit seed extract; 0.05 to 0.1% by weight of fermented lactic acid bacteria powder; And 0.01 to 0.03% by weight of mixed soy sauce.
(2) In the above (1)
1 to 2% by weight of dried anchovy, 0.5 to 1.0% by weight of Dae-Wang and 0.1 to 0.5% by weight of Dae-Bok bone are added to the extracted juice, 70-75% by weight of water is added to the extraction tank, And the lid is opened. When the temperature is raised to 60 ~ 70 캜, the lid is closed, and when the temperature is raised to 80 ~ 90 캜, the liquor is drained and further extracted for 30 - 40 minutes, and then filtered with 200 mesh.
(3) extracting hot anchovy, green onion, and yellowtail bones by hot water to obtain extracted broth;
Adding anchovies to the tank together with purified water, dissolving, and filtering to obtain a dissolving solution;
Sodium salicylate, disodium 5'-ribonucleotide, and purified salt are added to the extracted broth and dissolved with stirring;
Adding a liquid raw material containing anchovy extract concentrate, shellfish extract, vegetable mixture concentrate, and depressant sugar to the extracted broth together with the above-mentioned dissolution solution and stirring after the dissolution is finished; And
A method for producing a broth base comprising the steps of: adding grapefruit seed extract, fermented lactic acid bacteria powder, and mixed soy sauce to an extracted broth.
(4) In the above (3)
1 to 2% by weight of dried anchovy, 0.5 to 1.0% by weight of Dae-Wang and 0.1 to 0.5% by weight of Dae-Bok bone are added to the extracted juice, 70-75% by weight of water is added to the extraction tank, And the lid is opened. When the temperature is raised to 60 ~ 70 캜, the lid is closed, and when the temperature is raised to 80 ~ 90 캜, the liquor is drained and further extracted for 30 ~ 40 minutes and then filtered with 200 mesh.
The soup base composition according to the present invention is a homogeneous extract having a distinctive color tone of brownish brown. It has excellent sensibility because there is no odor and no odor, and it is possible to optimize the solid content and the fat content, Thereby providing an enhanced broth base.
1 is a view showing a manufacturing process of a broth base according to the present invention.
Hereinafter, the present invention will be described in detail.
The broth base according to the present invention comprises 72 to 78% by weight of extracted broth obtained by adding 1 to 2% by weight of dried anchovy, 0.5 to 1.0% by weight of large anchovy, 0.1 to 0.5% ; 7 to 13% by weight of a liquid raw material consisting of 5 to 8% by weight of anchovy extract concentrate, 0.5 to 2.0% by weight of shellfish extract, 1 to 2% by weight of vegetable mixed concentrate and 0.5 to 1.0% by weight of low- Again 1 to 3% by weight of the solution; 5 to 6% by weight of salt; 0.1 to 0.3% by weight of disodium 5'-ribonucleotide; 4 to 6% by weight of refined salt; 0.01 to 0.02% by weight of grapefruit seed extract; 0.05 to 0.1% by weight of fermented lactic acid bacteria powder; And 0.01 to 0.03% by weight of mixed soy sauce.
Preferably, the extracted broth is prepared by adding 1 to 2% by weight of dried anchovy, 0.5 to 1.0% by weight of large anchovy, 0.1 to 0.5% by weight of anchovy bone, 70 to 75% by weight of water to the extraction tank, When the lid is opened and the lid is opened, the lid is closed. After the lid is closed, when the temperature is raised to 80 to 90 ° C, the lobster is drained and extracted for 30 to 40 minutes.
The extracted broth is a component which becomes the main raw material in the broth base of the present invention. The extracted broth is hot water-extracted with 1 ~ 2 wt% of dried anchovy, 0.5 ~ 1.0 wt% Thereby making it possible to exert a unique color tone while suppressing the occurrence of odor to the utmost.
Preferably, 1.0% to 2.0% by weight of a 70% ethanol extract of Kochunhwa, Chrysanthemum morifolium, and Somangwang can be used to enhance the overall sensory properties including taste and aroma, as well as functionality,
The addition of 0.1 to 0.2 wt% of the eel bones and paraffin bark together with bokbun bone helps improve the sensory quality by improving the coloration together with the strengthening of the collagen component.
1 to 2 wt% of anchovy extract concentrate 5 to 8 wt%, shellfish extract 0.5 to 2.0 wt%, vegetable mixture concentrate 1 to 2 wt% of a concentrate of hot water extract such as lettuce, spinach, kale, brooklyn, Is preferably added in an amount of 7 to 13% by weight, and the preservation property can be further improved by adding the grapefruit seed extract in an amount of 0.01 to 0.02% by weight to improve the richness and sweetness by the ingredients and the blending ratio have.
0.05 to 0.1% by weight of lactic acid bacterial fermentation powder (for example, lyophilized lactic acid bacteria fermented product such as brown rice, milk or a mixture thereof) is added in order to improve the sensuality, taste and aroma.
Hereinafter, a process of producing the broth base according to the present invention will be described in detail with reference to FIG.
1. Preparation of extracted broth
1 ~ 2% by weight of dried anchovy, 0.5 ~ 1.0% by weight of lobster, 0.1 ~ 0.5% by weight of bovine bone. 70 ~ 75% by weight of water is added to the extraction tank, and the raw material is inserted into the wrapping material. The lid is opened. When the temperature is raised to 60 ~ 70 캜, the lid is closed. When the lid is closed and the temperature is raised to 80 ~ 90 ℃, the broth is drained and further extracted for 30 ~ 40 minutes and filtered with 200 mesh, and this is used as extracted main broth.
2. Preparation of solution again
Anchovies Add 350 liters of purified water to a 500-liter tank, dissolve at 90 to 95 ° C for 10 to 20 minutes, refine for 30 to 40 minutes, and prepare 200-mesh sieves.
3. Primary raw material input
After the extraction of the broth is finished, 5 to 6% by weight of sodium chloride, 0.1 to 0.3% by weight of disodium 5'-ribonucleotide, and 4 to 6% by weight of purified salt are added to the extracted broth and dissolved with stirring for 20 minutes.
4. Second raw material input
7 to 13% by weight of a liquid raw material containing 5 to 8% by weight of anchovy extract concentrate, 0.5 to 2.0% by weight of shellfish extract, 1 to 2% by weight of vegetable mixed concentrate and 0.5 to 1.0% 1 to 3% by weight of the solution, and the mixture is stirred for 30 to 40 minutes.
5. Third raw material input
When the temperature falls below 75 캜, 0.01 to 0.02% by weight of grapefruit seed extract, 0.05 to 0.1% by weight of fermented lactic acid bacteria, and 0.01 to 0.03% by weight of mixed soy sauce are added to the extracted broth and stirred for 10 to 20 minutes.
6. Filtration / Packaging
Filtration is carried out with an 80 mesh filter net and the packing operation is carried out at a temperature of 70 ° C or higher.
Hereinafter, the present invention will be described in more detail with reference to Examples. However, these Examples are presented for the purpose of illustrating the present invention, and the scope of the present invention is not limited to these Examples.
[Example 1] Production of broth base
(Preparation of extracted broth)
According to the composition shown in Table 1, first anchovy, green onion, and bony bone were placed in a wrapping cloth. Water was added to the extraction tank and the lid was opened and the lid was closed when the temperature was raised to 70 ° C. When the temperature was raised to 80 ° C, the broth was drained and further extracted for 40 minutes and filtered into 200 mesh, which was used as extracted main broth.
(Preparation of dissolution liquid again)
Anchovies were added to a 500-liter tank, 350 ℓ of purified water was added, and the mixture was dissolved at 95 ° C for 10 minutes. After refining for 30 minutes, 200-mesh filters were prepared.
(Primary raw material input)
When the extraction was completed, the crepe was removed, and the salt of mannitol, 5'-ribonucleotide, and the purified salt were added to the extracted broth and dissolved with stirring for 20 minutes.
(Second raw material input)
At the end of the dissolution, the liquid raw material containing the anchovy extract concentrate, the shell extract, the vegetable mixed concentrate, and the depressed sugar was added to the extracted broth together with the above-mentioned dissolution solution and stirred for 30 minutes.
(Third raw material input)
When the temperature dropped below 75 ° C, grapefruit seed extract, fermented lactic acid bacteria and mixed soy sauce were added to the broth and stirred for 10 minutes.
(Filtration / packaging)
The filtration was performed with an 80 mesh filter net and the packing operation was performed at a temperature of 70 ° C or higher.
[Example 2] Production of broth base
A broth base was prepared according to the same procedure as in Example 1, except that 1.0% by weight of 70% ethanol extract of Kochunhwa, Bombyx mori,
[Example 3] Production of broth base
A broth base was prepared according to the same procedure as in Example 1, except that 0.2% by weight of eel bones and 0.1% by weight of thin rib shells were added during the production of the extracted broth.
[Experimental Example 1]
Tests were conducted according to the methods disclosed in the following Table 2 for testing whether the properties of the broth base prepared in Examples 1 to 3 were appropriate for the properties, biological standards, chemical standards, and physical specifications. Comparative Example 1 is a broth base of a commercially available A company.
Already · Haze: X
Brownish liquid
Already · Haze: X
Light brown liquid
Already · Haze: X
Light brown liquid
Already · Hazel: O
Dark brown liquid
standard
Number of general bacteria:
1.0 x 10 4 or less
Number of general bacteria:
1.0 x 10 4 or less
Number of general bacteria:
1.0 x 10 4 or less
Number of general bacteria:
2.5 x 10 4
Preservative: Detection
Salinity (%): 12.15
Availability
Solid content (%): 18
Preservative: Detection
Salinity (%): 12.17%
Availability
Solid content (%): 18.2
Preservative: Detection
Salinity (%): 12.20%
Availability
Solid content (%): 18.5
Preservative: Detection
Salinity (%): 8%
Availability
Solid content (%): 31
Crude fat: 15%
As described above, in the case of the comparative example of the commercially available product A, somewhat poor results were obtained in all aspects of the properties, biological standards, chemical standards, and physical standards, and thus it was confirmed that the broth base according to the present invention was superior.
[Experimental Example 2] Sensory evaluation
The sensory evaluation was carried out using the 5-point scale method for 30 men and women in their twenties who developed taste in the soup bases of the Examples and Comparative Examples. The results are shown in Table 3 below.
♪ -1. It is very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.
As can be seen from the above Table 2, the broth base of the comparative example not only did not obtain a good score in the coloring but also had odor in the taste and flavor and showed low overall acceptability. On the other hand, The bass showed excellent results in terms of coloring, taste, aroma and general preference. Particularly, in Examples 2 and 3, it can be confirmed that the functional properties are further improved.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that
Claims (4)
1 to 2% by weight of dried anchovy, 0.5 to 1.0% by weight of Dae-Wang and 0.1 to 0.5% by weight of Dae-Bok bone are added to the extracted juice, 70-75% by weight of water is added to the extraction tank, And the lid is opened. When the temperature is raised to 60 ~ 70 캜, the lid is closed, and when the temperature is raised to 80 ~ 90 캜, the liquor is drained and further extracted for 30 - 40 minutes, and then filtered with 200 mesh.
Adding anchovies to the tank together with purified water, dissolving, and filtering to obtain a dissolving solution;
Sodium salicylate, disodium 5'-ribonucleotide, and purified salt are added to the extracted broth and dissolved with stirring;
Adding a liquid raw material containing anchovy extract concentrate, shellfish extract, vegetable mixture concentrate, and depressant sugar to the extracted broth together with the above-mentioned dissolution solution and stirring after the dissolution is finished; And
A method for producing a broth base comprising the steps of: adding grapefruit seed extract, fermented lactic acid bacteria powder, and mixed soy sauce to an extracted broth.
1 to 2% by weight of dried anchovy, 0.5 to 1.0% by weight of Dae-Wang and 0.1 to 0.5% by weight of Dae-Bok bone are added to the extracted juice, 70-75% by weight of water is added to the extraction tank, And the lid is opened. When the temperature is raised to 60 ~ 70 캜, the lid is closed, and when the temperature is raised to 80 ~ 90 캜, the liquor is drained and further extracted for 30 ~ 40 minutes and then filtered with 200 mesh.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102099381B1 (en) * | 2019-10-18 | 2020-05-22 | 주식회사 열한시오십분 | Soba sauce and method for manufacturing the same |
| KR102209130B1 (en) * | 2020-05-09 | 2021-01-28 | 김영표 | Mehtod for preparing concentrate of brisket soup |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100976944B1 (en) * | 2010-03-10 | 2010-08-18 | 빈희신 | Manufacturing method of broth sauce and that broth sauce |
| KR101041417B1 (en) * | 2010-08-11 | 2011-06-14 | 김귀태 | Making method of anchovy gravy soup |
| KR101330430B1 (en) * | 2011-04-19 | 2013-11-20 | 강용석 | the powdered and liquefied seasoning, product method of powdered and liquefied seasoning |
| KR101170698B1 (en) * | 2011-09-02 | 2012-08-07 | 학교법인 국제문화대학원대학교 | Seasoning powder for instant noodle |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102099381B1 (en) * | 2019-10-18 | 2020-05-22 | 주식회사 열한시오십분 | Soba sauce and method for manufacturing the same |
| KR102209130B1 (en) * | 2020-05-09 | 2021-01-28 | 김영표 | Mehtod for preparing concentrate of brisket soup |
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