KR20190036958A - 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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- KR20190036958A KR20190036958A KR1020170126486A KR20170126486A KR20190036958A KR 20190036958 A KR20190036958 A KR 20190036958A KR 1020170126486 A KR1020170126486 A KR 1020170126486A KR 20170126486 A KR20170126486 A KR 20170126486A KR 20190036958 A KR20190036958 A KR 20190036958A
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- A—HUMAN NECESSITIES
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- 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
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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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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Abstract
Description
본 발명은 사골육수와 그의 제조방법에 관한 것으로서, 더욱 상세하게는 각종 한약재를 첨가하여 약재 고유의 효능을 제공하며, 동시에 특유의 누린 냄새를 제거하여 섭취자의 기호에 도움을 주며, 인체에서의 소화 기능 및 체내 흡수에 도움을 줄 수 있는 사골육수와 그의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing bone marrow meat and a method for producing the same, and more particularly, And to a method for producing the same.
주지된 바와 같이 돼지국밥은 사태, 머릿고기, 내장 등 여러 부분의 돼지고기를 썰어 육수에 넣고 끓인 것으로, 현재에도 서민들의 많은 사랑을 받고 있는 우리나라 전통음식의 하나이다.As is well known, pig rice soup is one of the traditional food of Korea which has been loved by the common people since it was made by cutting and pouring various parts of pork such as beef,
이러한 돼지국밥의 한가지 문제점은 돼지고기 특유의 냄새가 조금 있어서 특히 어린이나 여성들과 같이 이러한 냄새에 민감하거나 비위가 약한 사람들은 먹기를 꺼리게 된다는 점이고, 이러한 문제를 해결하기 위하여 여러가지 향이 많은 재료를 넣어 끓이거나 향신료 등을 첨가하여 먹기도 하지만 이러한 해결수단들은 그러한 냄새를 확실하게 억제하지 못하므로 원천적인 해결이 되지 못하였던 것이다.One problem with this kind of pork soup is that it has a peculiar odor of pork. Especially, it is not easy for people who are sensitive to this smell or weak noodles like children or women to eat. To solve this problem, Or spices, but these solutions do not reliably prevent such odors, so they can not be solved originally.
또한, 돼지국밥은 지금까지 그 내용물이나 맛과 향 등이 크게 변화하지 못하여 젊은 세대들의 입맛에는 제대로 호응하지 못하였고 돼지국밥을 자주 먹기에는 부담감이 있고 쉽게 싫증이 나게 되었던바, 누구나 부담없이 돼지 국밥을 먹을 수 있고 자주 먹어도 싫증나지 않게 하는 새로운 재료나 맛과 향을 필요로 하게 되었던 것이다.In addition, since the content, taste, and flavor of pork soup have not changed greatly so far, they have not responded well to the taste of the younger generation, and it has been a burden to eat pork rice soup frequently and became tired easily. To eat, and to eat a lot of new material that does not want to be tired of the flavor and fragrance.
이에 대한 종래의 돼지국밥 제조방법으로서, 대한민국특허청 등록특허공보 등록번호 10-0872552 (2008.12.01.)에서 '한약재를 이용한 국밥의 제조방법 및 이를 이용한 국밥'이 제안된 바가 있다. 이하에서는 특허문헌 1이라고 명칭하겠다.As a conventional method for manufacturing pig rice soup, Korean Patent Registration No. 10-0872552 (Dec. 12, 2008) has proposed a method of producing rice bran using herbal medicines and rice bran using the same. Hereinafter, it will be referred to as Patent Document 1.
상기 특허문헌 1은 오가피와 더덕을 포함하는 한약재로부터 한약재추출물을 추출하는 한약재추출단계와; 돼지뼈를 물과 혼합한 후 끓여서 육수를 얻는 육수준비단계와; 상기 육수에 상기 한약재추출물을 혼합한 후 가열하여 한약재육수를 얻는 한약재육수준비단계를 포함한다. 상기 한약재추출단계는 상기 오가피에 헛개나무와 겨우살이를 첨가하고 물을 혼합한 후 끓여서 제 1추출물을 얻는 제 1추출단계와, 인동과 우슬을 물과 혼합한 후 끓여서 제 2추출물을 얻는 제 2추출단계와, 상기 더덕에 삼지구엽초를 첨가하고 물을 혼합한 후 끓여서 제 3추출물을 얻는 제 3추출단계와, 상기 제 1추출물과 제 2추출물 및 제 3추출물은 상온에서 냉각시킨 후 혼합하여 끓여서 상기 한약재추출물을 얻는 혼합가열단계를 포함하는 것을 특징으로 한다.Patent Document 1 discloses a herbal medicine extracting step for extracting a herbal medicine extract from a herbal medicine containing Oggie and Doduck; A broth preparation step of mixing the pig bone with water and boiling to obtain broth; And the step of preparing the medicinal herb water to obtain the medicinal herb broth by mixing the medicinal herb extract with the broth. The herbal medicine extracting step comprises a first extracting step of adding the haploid tree and mistletoe to the oak, mixing the water and boiling to obtain a first extract, a second extracting step of mixing the scallop and the oyster with water and boiling to obtain a second extract A third extracting step of adding a third extract to the dodder, mixing the water and boiling to obtain a third extract, and mixing the first extract, the second extract and the third extract after cooling at room temperature, And a mixed heating step of obtaining an extract of the medicinal herb.
참고로, 한방에서는 음식이 사람의 몸에 작용하는 성질에 따라 찬 성질을 가지는 음식과 따뜻한 성질을 가지는 음식으로 구분하고 있는데 음식을 섭취했을 때 음식이 몸의 열을 내려주는 작용을 하면 찬 음식으로 분류하며, 반면에 음식을 섭취했을 때 몸에서 열이 나게 하는 작용을 하면 따뜻한 음식으로 분류한다. 이러한 원리로 만약 속이 차서 음기가 많고 양기는 부족한 소음인이 돼지국밥을 먹게 되는 경우 음기는 더욱 많아지고 양기는 상대적으로 더욱 부족하게 되는 경우가 있다.For reference, in a room, food is divided into food with a cold nature and food with a warm nature, depending on the nature of the human body. When food is consumed when the food is consumed, On the other hand, food is classified as a warm food if it acts as a heat source when the food is consumed. In this way, if a person is cheated and has a lot of phonemes and poor phonics, eating a pork rice soup may result in more phonemics and relatively fewer phonemes.
따라서, 체질에 관계없이 돼지국밥을 즐기기 위해서는 찬 성질의 음식과 함께 먹는 것을 피하는 것이 좋으며, 돼지고기의 소화를 돕기 위해 찬 성질을 중화시킬 수 있는 따뜻한 성질의 음식과 함께 먹는 것이 좋다.Therefore, in order to enjoy pig soup regardless of constitution, it is good to avoid eating with cold food, and it is good to eat with warm-temperate food which can neutralize cold quality to help digest pork.
그러나, 상기 특허문헌 1의 돼지국밥은 한방에서 찬 성질을 가지는 것으로 분류되는 헛개나무, 겨우살이, 인동, 더덕을 포함하고 있어 돼지고기를 주재료로 사용하는 돼지국밥의 찬 성질이 더욱 극대화되는 경향이 있다.However, the Pork soup of Patent Document 1 includes hovenosa trees, mistletoe, persimmon, and dodec which are classified as having cold properties in one room, so that the cold properties of pork soup using pork as a main ingredient tend to be further maximized .
이와 같은 이유로 상기 특허문헌 1의 찬 성질을 가지는 한약재가 첨가된 돼지국밥을 소음인이 먹게 되는 경우 종종 소화불량, 설사, 복통 등을 일으키는 문제점이 발생할 수 있다.For this reason, when the soaked beans are fed with the herbal medicine added with the cold properties of the above Patent Document 1, problems such as poor digestion, diarrhea and abdominal pain may occur.
한편, 상기한 돼지국밥에 사용되는 육수의 경우에 누구나 쉽게 섭취할 수 없는 경우가 발생하게 된다.On the other hand, in the case of broth used in the above-described pork soup, anyone can not easily ingest it.
예를 들어, 당뇨 환자의 경우에는 사골육수를 섭취할 경우에 당의 수치에 영향을 주어 대표적인 국밥에 활용되는 음식을 섭취할 수가 없게 된다.For example, in the case of diabetic patients, when the broth is consumed, the sugar level is influenced and it becomes impossible to consume the representative food for the rice soup.
또한, 각종 한약제를 첨가하여 약제 고유의 효능을 제공함은 물론 특유의 누린 냄새 등을 제거하여 음용자들의 기호에 도움과 인체에서의 소화 기능 및 체내 흡수에 도움을 줄 수 있는 육수의 개발이 필요하게 되었다.In addition, it is necessary to add various herbal medicines to provide the unique effects of medicines, as well as to eliminate the unique odor of nourishment, so as to help the consumers' taste, and to develop a broth that can help digestion and absorption in the body .
본 발명의 사골육수 제조방법은 상기와 같은 종래 기술에서 발생하는 문제점을 해소하기 위한 것으로, 본 발명의 목적은 각종 한약재를 첨가하여 약재 고유의 효능을 제공하며, 동시에 특유의 누린 냄새를 제거하여 섭취자의 기호에 도움을 주며, 인체에서의 소화 기능 및 체내 흡수에 도움을 줄 수 있도록 하는데 있다.The method of the present invention for solubilizing omega-3 fatty acids is intended to overcome the problems of the prior art as described above, and it is an object of the present invention to provide a medicinal herb with added various herbal medicines and at the same time, And to help digestion and absorption in the body.
본 발명의 다른 목적은 한약재에 삼붕초를 추가하여 사골육수를 제조함으로써, 당뇨 환자의 음식 섭취에 도움을 주고자 한다.Another object of the present invention is to contribute to the dietary intake of diabetic patients by preparing bone meal by adding trilob gum to medicinal herbs.
본 발명의 과제를 해결하기 위하여, 사골육수 제조방법은,In order to solve the problems of the present invention,
차가운 물로 채워진 용기에 돼지사골 400중량부, 소사골 120중량부, 돼지족 200중량부를 투입한 후, 3시간 침제하여 핏물을 제거하기 위한 핏물제거단계(S100)와,(S100) for removing blood by injecting 400 parts by weight of pork bran, 120 parts by weight of bovine bone and 200 parts by weight of pig family into a container filled with cold water,
상기 핏물이 제거된 육수재료를 육수제조탱크에 투입한 후, 40분 ~ 1시간 끓여 불순물을 제거하기 위한 불순물제거단계(S200)와,An impurity removal step (S200) for removing the impurities from the simmering water by adding the edible material from which the impurities are removed into a simmering water production tank, boiling for 40 minutes to 1 hour,
상기 육수제조탱크에 형성된 배출밸브를 열어 불순물을 배출하기 위한 불순물배출단계(S300)와,An impurity discharging step (S300) for discharging impurities by opening a discharge valve formed in the broth tank,
육수제조탱크에 정제수 2,000중량부를 투입하기 위한 정제수투입단계(S400)와,(S400) for adding 2,000 parts by weight of purified water to the water producing tank,
육수제조탱크를 가열하기 위한 가열단계(S500)와,A heating step (S500) for heating the soup producing tank,
가열을 시작한 지 13시간 경과 후, 엄나무 10중량부, 오갈피 10중량부, 헛개나무 10중량부를 육수제조탱크에 투입하기 위한 1차한약재투입단계(S600)와,After 13 hours from the start of heating, a first herbal medicinal ingredient input step (S600) for putting 10 parts by weight of ram, 10 parts by weight of oak, and 10 parts by weight of hovenwood into a broth production tank,
가열을 시작한 지 15시간 경과 후, 닭고기 70중량부를 육수제조탱크에 투입하기 위한 닭고기투입단계(S700)와,After the lapse of 15 hours from the start of the heating, a chicken step (S700) for putting 70 parts by weight of chicken into a broth manufacturing tank,
가열을 시작한 지 16시간 경과 후, 황기 2 중량부, 오미자 0.5중량부, 산수유 0.5중량부를 투입하기 위한 2차한약재투입단계(S800)와,After the lapse of 16 hours from the start of the heating, a second herbal medicinal material input step (S800) for inputting 2 parts by weight of sulfur vulcanizate, 0.5 part by weight of omija, and 0.5 part by weight of vegetable oil,
가열을 시작한 지 17시간 경과 후, 육수제조탱크의 가열을 정지시키는 추출완료단계(S900)를 포함하여 이루어짐으로써, 본 발명의 과제를 해결하게 된다.And an extraction completion step (S900) for stopping the heating of the seawater production tank after 17 hours from the start of heating, thereby solving the problems of the present invention.
본 발명에 의해, 각종 한약재를 첨가하여 약재 고유의 효능을 제공하며, 동시에 특유의 누린 냄새를 제거하여 섭취자의 기호에 도움을 주며, 인체에서의 소화 기능 및 체내 흡수에 도움을 줄 수 있게 된다.According to the present invention, it is possible to add various herbal medicines to provide the inherent efficacy of a medicinal substance, and at the same time, to eliminate the unique nourishing odor, thereby helping the taste of the consuming person, and helping the digestive function and the body absorption in the human body.
또한, 한약재에 삼붕초를 추가하여 사골육수를 제조함으로써, 당뇨 환자의 음식 섭취에 도움을 주는 효과를 제공하게 된다.In addition, the addition of trilob gum to the medicinal herb to produce the broth of broth provides an effect of helping the diabetic patient to eat food.
도 1은 본 발명의 사골육수 제조방법을 나타낸 공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG.
본 발명의 과제를 해결하기 위하여, 본 발명의 바람직한 실시예에 따른 사골육수 제조방법은,In accordance with a preferred embodiment of the present invention,
차가운 물로 채워진 용기에 돼지사골 400중량부, 소사골 120중량부, 돼지족 200중량부를 투입한 후, 3시간 침제하여 핏물을 제거하기 위한 핏물제거단계(S100)와,(S100) for removing blood by injecting 400 parts by weight of pork bran, 120 parts by weight of bovine bone and 200 parts by weight of pig family into a container filled with cold water,
상기 핏물이 제거된 육수재료를 육수제조탱크에 투입한 후, 40분 ~ 1시간 끓여 불순물을 제거하기 위한 불순물제거단계(S200)와,An impurity removal step (S200) for removing the impurities from the simmering water by adding the edible material from which the impurities are removed into a simmering water production tank, boiling for 40 minutes to 1 hour,
상기 육수제조탱크에 형성된 배출밸브를 열어 불순물을 배출하기 위한 불순물배출단계(S300)와,An impurity discharging step (S300) for discharging impurities by opening a discharge valve formed in the broth tank,
육수제조탱크에 정제수 2,000중량부를 투입하기 위한 정제수투입단계(S400)와,(S400) for adding 2,000 parts by weight of purified water to the water producing tank,
육수제조탱크를 가열하기 위한 가열단계(S500)와,A heating step (S500) for heating the soup producing tank,
가열을 시작한 지 13시간 경과 후, 엄나무 10중량부, 오갈피 10중량부, 헛개나무 10중량부를 육수제조탱크에 투입하기 위한 1차한약재투입단계(S600)와,After 13 hours from the start of heating, a first herbal medicinal ingredient input step (S600) for putting 10 parts by weight of ram, 10 parts by weight of oak, and 10 parts by weight of hovenwood into a broth production tank,
가열을 시작한 지 15시간 경과 후, 닭고기 70중량부를 육수제조탱크에 투입하기 위한 닭고기투입단계(S700)와,After the lapse of 15 hours from the start of the heating, a chicken step (S700) for putting 70 parts by weight of chicken into a broth manufacturing tank,
가열을 시작한 지 16시간 경과 후, 황기 2 중량부, 오미자 0.5중량부, 산수유 0.5중량부를 투입하기 위한 2차한약재투입단계(S800)와,After the lapse of 16 hours from the start of the heating, a second herbal medicinal material input step (S800) for inputting 2 parts by weight of sulfur vulcanizate, 0.5 part by weight of omija, and 0.5 part by weight of vegetable oil,
가열을 시작한 지 17시간 경과 후, 육수제조탱크의 가열을 정지시키는 추출완료단계(S900)를 포함하여 이루어지는 것을 특징으로 한다.And an extracting completion step (S900) for stopping the heating of the precipitation tank after 17 hours from the start of heating.
이때, 상기 불순물제거단계(S200) 이전에,At this time, before the impurity removing step (S200)
핏물이 제거된 육수재료를 숙성실에 투입하여 10 ~ 12℃의 온도로 24시간 숙성시키기 위한 숙성단계(S150)를 더 포함하는 것을 특징으로 한다.And further aging the fermented seawater for 24 hours at a temperature of 10 to 12 DEG C (S150).
이때, 상기 2차한약재투입단계(S800)에서,At this time, in the second herbal medicine injection step (S800)
삼붕초 9중량부를 더 투입하는 것을 특징으로 한다.And 9 parts by weight of trilobinate are further added.
이하, 상기와 같은 종래의 문제점을 개선하고자 본 발명을 개시하게 된 것이며, 본 발명인 사골육수 제조방법에 대해 상세히 설명하면 다음과 같다.Hereinafter, the present invention has been described in order to overcome the above-mentioned problems of the prior art.
도 1은 본 발명의 사골육수 제조방법을 나타낸 공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG.
도 1에 도시한 바와 같이, 본 발명인 사골육수 제조방법은,As shown in Fig. 1, in the method for producing egg-and-
차가운 물로 채워진 용기에 돼지사골 400중량부, 소사골 120중량부, 돼지족 200중량부를 투입한 후, 3시간 침제하여 핏물을 제거하기 위한 핏물제거단계(S100)와,(S100) for removing blood by injecting 400 parts by weight of pork bran, 120 parts by weight of bovine bone and 200 parts by weight of pig family into a container filled with cold water,
상기 핏물이 제거된 육수재료를 육수제조탱크에 투입한 후, 40분 ~ 1시간 끓여 불순물을 제거하기 위한 불순물제거단계(S200)와,An impurity removal step (S200) for removing the impurities from the simmering water by adding the edible material from which the impurities are removed into a simmering water production tank, boiling for 40 minutes to 1 hour,
상기 육수제조탱크에 형성된 배출밸브를 열어 불순물을 배출하기 위한 불순물배출단계(S300)와,An impurity discharging step (S300) for discharging impurities by opening a discharge valve formed in the broth tank,
육수제조탱크에 정제수 2,000중량부를 투입하기 위한 정제수투입단계(S400)와,(S400) for adding 2,000 parts by weight of purified water to the water producing tank,
육수제조탱크를 가열하기 위한 가열단계(S500)와,A heating step (S500) for heating the soup producing tank,
가열을 시작한 지 13시간 경과 후, 엄나무 10중량부, 오갈피 10중량부, 헛개나무 10중량부를 육수제조탱크에 투입하기 위한 1차한약재투입단계(S600)와,After 13 hours from the start of heating, a first herbal medicinal ingredient input step (S600) for putting 10 parts by weight of ram, 10 parts by weight of oak, and 10 parts by weight of hovenwood into a broth production tank,
가열을 시작한 지 15시간 경과 후, 닭고기 70중량부를 육수제조탱크에 투입하기 위한 닭고기투입단계(S700)와,After the lapse of 15 hours from the start of the heating, a chicken step (S700) for putting 70 parts by weight of chicken into a broth manufacturing tank,
가열을 시작한 지 16시간 경과 후, 황기 2 중량부, 오미자 0.5중량부, 산수유 0.5중량부를 투입하기 위한 2차한약재투입단계(S800)와,After the lapse of 16 hours from the start of the heating, a second herbal medicinal material input step (S800) for inputting 2 parts by weight of sulfur vulcanizate, 0.5 part by weight of omija, and 0.5 part by weight of vegetable oil,
가열을 시작한 지 17시간 경과 후, 육수제조탱크의 가열을 정지시키는 추출완료단계(S900)를 포함하여 이루어지는 것을 특징으로 한다.And an extracting completion step (S900) for stopping the heating of the precipitation tank after 17 hours from the start of heating.
하기에서는 상기한 제조 단계를 구체적으로 단계별로 설명하도록 하겠다.In the following, the above-described manufacturing steps will be described step-by-step.
1. 핏물제거단계(S100)1. Bleaching step (S100)
상기 핏물제거단계(S100)는 차가운 물로 채워진 용기에 돼지사골 400중량부, 소사골 120중량부, 돼지족 200중량부를 투입한 후, 3시간 침제하여 핏물을 제거하기 위한 단계이다.The blood removing step (S100) is a step for removing the blood by putting 400 parts by weight of pork bones, 120 parts by weight of bovine bone, and 200 parts by weight of pigs into a container filled with cold water for 3 hours.
상기한 돼지사골, 소사골, 돼지족의 중량은 상기한 중량을 유지해야 한다.The weights of pigs, bovines and pigs described above should be maintained at the above-mentioned weights.
만약, 상기한 중량을 유지하지 못하면 특유의 냄새가 발생하게 된다.If the above weight can not be maintained, a specific odor is generated.
그러나, 상기한 중량을 유지하게 되면 특유한 냄새 제거 및 중화 효과와 내용물이 갖는 영양적 특성 등을 제공할 수 있어 소비자의 기호도가 상승하게 된다.However, if the above-mentioned weight is maintained, a peculiar odor elimination and neutralization effect and nutritional characteristics of the contents can be provided.
따라서, 상기한 수치 범위를 준수해야 할 것이다.Therefore, it is necessary to observe the above-mentioned numerical range.
2. 불순물제거단계(S200)2. Impurity removal step (S200)
상기 불순물제거단계(S200)는 핏물이 제거된 육수재료를 육수제조탱크에 투입한 후, 40분 ~ 1시간 끓여 불순물을 제거하는 단계이다.The impurity removing step (S200) is a step of putting the seawater material from which the blood is removed into a tank for producing seawater, and boiling for 40 minutes to 1 hour to remove impurities.
사골육수를 전문적으로 추출하기 위하여 육수제조탱크를 사용하게 되며, 핏물이 제거된 육수재료를 육수제조탱크에 투입하여 40분 ~ 1시간 정도를 끓여 불순물을 제거하게 되는 것이다.In order to professionally extract the broth, the broth preparation tank is used, and the broth material from which the blood is removed is added to the broth production tank and boiled for about 40 minutes to 1 hour to remove the impurities.
상기 40분 미만일 경우에는 불순물이 우려져 나오는 시간이 충분하지 못하고, 1시간을 초과할 경우에는 우려져 나온 불순물이 내용물과 다시 혼합 내지는 침투되는 역효과가 발생하게 되므로 최종 사골 육수에 이치 발생 및 맛의 변형, 육수의 색도에 악영향을 미치게 된다.If the time is less than 40 minutes, the time for the impurities to become worried is insufficient. If the time exceeds 1 hour, the impurities coming into the concerned contents may be mixed again with the contents or adversely affect the contents. Deformation, and color of the broth.
따라서, 상기한 시간을 준수해야 한다.Therefore, the above time must be observed.
한편, 부가적인 양상에 따라, 불순물제거단계 이전에,On the other hand, according to an additional aspect, prior to the impurity removal step,
핏물이 제거된 육수재료를 숙성실에 투입하여 섭씨 10 ~ 12℃의 온도로 24시간 숙성시키기 위한 숙성단계(S150)를 더 포함하여 이루어지는 것을 특징으로 한다.And a fermentation step (S150) of agitating the broth material from which the blood is removed into a fermentation chamber and aging the fermentation broth at a temperature of 10 to 12 DEG C for 24 hours.
상기한 온도에서는 이치의 탈취가 가장 적절하게 발생하게 된다.At the above temperature, the deodorization of the most suitable occurs.
3. 불순물배출단계(S300)3. Impurity release step (S300)
상기 불순물배출단계(S300)는 육수제조탱크에 형성된 배출밸브를 열어 불순물을 배출하기 위한 단계이다.The impurity discharging step (S300) is a step for discharging impurities by opening a discharge valve formed in the broth tank.
즉, 사골육수를 제조하기 위한 육수제조탱크의 어느 일측에는 배출밸브를 구성하여 이를 열어주게 되면 수작업으로 불순물을 제거하는 공정이 필요없게 된다.That is, when a discharge valve is formed at one side of the tank for producing brook meat, it is not necessary to manually remove the impurities by opening the discharge valve.
따라서, 육수를 제조하기 위한 시간이 상당히 단축될 수 있는 장점을 제공하게 된다.Therefore, it provides an advantage that the time for producing broth can be significantly shortened.
예를 들어 육수제조탱크에 배출밸브를 구성하게 되면, 배출밸브를 열어서 불순물이 포함된 물을 배출한 후, 투입된 내용물을 육수제조탱크에 방치시킨 후, 외부에 설치된 온도제어장치에서 보내주는 송풍을 제공함으로써, 육수제조탱크 내의 공기 흐름을 원활히 하여 이치 탈취 및 숙성이 이루어지게 된다.For example, when a discharge valve is formed in a tank for producing seawater, the discharge valve is opened to discharge water containing impurities, and after the charged contents are left in the tank for producing seawater, So that the airflow in the southerly water producing tank can be smoothly performed, and deodorization and aging can be achieved.
따라서, 숙성 후에 다시 정제수(혹은 수돗물)을 채워서 가열하여 우려내는 과정을 거치게 된다.Therefore, after aging, refined water (or tap water) is filled and heated, and the process of concern is performed.
4. 정제수투입단계(S400)4. Purified water injection step (S400)
상기 정제수투입단계(S400)는 육수제조탱크에 정제수 2,000중량부를 투입하기 위한 단계이다.The step of injecting purified water (S400) is a step for injecting 2,000 parts by weight of purified water into a broth manufacturing tank.
이를 위하여 육수제조탱크의 상측에는 정제수를 투입하기 위한 밸브 및 투입관을 구성하고, 이를 통해 손쉽게 정제수를 투입할 수 있게 된다.For this purpose, a valve and an input pipe for inputting purified water are provided on the upper side of the tank for producing seawater, and the purified water can be easily inputted through the valve.
상기한 정제수 중량부는 투입되는 육수 제조를 위한 내용물과의 적정 범위로서 상기 중량부를 초과할 경우에 최종 완제품의 저농도 등으로 인한 구수한 맛을 제공할 수가 없게 된다.The weight of the purified water mentioned above can not provide a satisfactory taste due to the low concentration of the final product when the weight of the purified water exceeds the weight of the pure water.
5. 가열단계(S500)5. Heating step (S500)
상기 가열단계(S500)는 육수제조탱크를 가열하기 위한 단계이다.The heating step (S500) is a step for heating the seawater production tank.
예를 들어, 섭씨 95℃ ~ 98℃의 온도로 가열을 시작하게 된다.For example, heating is started at a temperature of 95 ° C to 98 ° C.
종래에는 구수한 맛을 증가시키기 위해 화학 조미료를 다량(약 9중량부)사용했으나, 섭씨 100도 이상 끓이던 것을 섭씨 95℃ ~ 98℃ 범위 온도를 유지할 수 있도록 가열함으로서 뼈 속 깊숙한 곳의 성분까지 추출할 수 있게 되는 것을 발견하였으며, 이를 통해 조미료없이 구수한 맛을 구현할 수가 있게 되는 것이다.Conventionally, a large amount (about 9 parts by weight) of chemical seasoning was used to increase the taste, but by boiling over 100 degrees Celsius, it is heated so that the temperature can be maintained in the range of 95 to 98 degrees Celsius, And thus, it is possible to realize a savory taste without seasoning.
6. 1차한약재투입단계(S600)6. The first step of injecting herbal medicine (S600)
상기 1차한약재투입단계(S600)는 가열을 시작한 지 13시간 경과 후, 엄나무 10중량부, 오갈피 10중량부, 헛개나무 10중량부를 준비하여 1차적으로 한약재를 육수제조탱크에 투입하기 위한 단계이다.In the first step S600, 13 hours after the start of heating, 10 parts by weight of rape, 10 parts by weight of an oak, and 10 parts by weight of a hodgkin are prepared and the herbal medicine is firstly introduced into a broth manufacturing tank .
본 발명에서 가열하는 바람직한 시간은 17시간 정도이므로 가열을 시작한 지 13시간 정도에 상기한 1차 한약재를 투입하게 되는 것이다.In the present invention, the preferable time for heating is about 17 hours, so that the above-mentioned first herbal medicine is injected about 13 hours after the start of heating.
상기한 엄나무는 한방에서 관절염 예방, 신경통 치유, 종기, 암 및 만성간염과 같은 간장질환에도 탁월한 효과를 나타내기 때문에 피로한 간을 회복시켜주며 자양강장 기능을 나타낸다.The above-mentioned pine shows excellent effect on the liver diseases such as arthritis prevention, neuralgia healing, boils, cancer, and chronic hepatitis in the oriental medicine, and thus restores the fatigued liver and exhibits nourishing tonic function.
또한, 피부병과 같은 염증질환에도 탁월한 효과를 나타내기 때문에, 목욕제로 사용하면, 피부의 노폐물 배출 및 피부질환을 예방하는 효과를 나타낸다.In addition, it exhibits an excellent effect on inflammatory diseases such as skin diseases. Therefore, when used as a bath agent, it exhibits an effect of preventing waste of skin and preventing skin diseases.
그리고, 상기한 오갈피는 두릅나무과(Araliaceae) 오갈피속(Acanthopanax)에 속하는 다년생 관목으로 러시아 및 유럽지역에서는‘Siberian ginseng’으로 더 잘 알려졌으며, 항피로, 항스트레스, 면역활성, 항우울증, 흥분완화, 항당뇨, 항암 등 다양한 약리효과가 국내외적으로 인정받고 있다.The above-mentioned aphid is a perennial shrub belonging to the genus Acanthopanax of Araliaceae. It is better known as 'Siberian ginseng' in Russia and Europe, and is known as an anti-fatigue, antistress, immune, antidepressant, , Anti-diabetes, anti-cancer, etc. are recognized as domestic and foreign.
생약으로는 오갈피(Acanthopanacis Cortex)라 하여 잎, 수피 또는 근피를 약재로 사용하고 있으며, 줄기 및 뿌리껍질에는 리그난(lignan) 배당체인 엘루세로사이드(eleutherosides) A, B, C, D, E, I, K, M 및 클로로겐산(chlorogenic acid), 세사민(sesamin), 카페산(caffeic acid) 등이 함유되어 있는 것으로 보고되고 있다.Acanthopanacis Cortex is a herbal medicine used as a medicinal material for leaves, bark or flesh, and contains lignan glycosides such as eleutherosides A, B, C, D, E, I, K, M, and chlorogenic acid, sesamin, caffeic acid, and the like.
오갈피류로부터 분리되어진 다당류(polysaccharide)가 면역조절효과가 있음이 보고된바 있으며, 오갈피의 다당류(polysaccharide)가 in vitro 상에서는 비장 세포(total spleen cell)의 증식을 유도하고, in vivo 상에서는 B-세포(B-cell)의 항체형성을 강하게 증가시킴이 보고된 바 있다.It has been reported that polysaccharides isolated from aquatic organisms have immunomodulatory effects, and polysaccharides of augaru induce the proliferation of total spleen cells in vitro and inhibit the proliferation of B-cells in vivo (B-cell) antibody formation.
그리고, 상기한 헛개나무는 민간요법으로 잎, 줄기 및 열매로 만든 차가 주독제거와 과음 시 부작용으로 나타나는 황달, 지방간, 간경화증, 위장병 및 대장염 등의 간 기능 보호에 효능이 뛰어난 것으로 전해지는데, 이는 헛개나무 열매의 알코올 분해능과 간 해독작용에 대한 연구가 그 효능을 뒷받침하고 있다. In addition, the above-mentioned Hovenia japonica is said to be excellent in the protection of hepatic function such as jaundice, fatty liver, liver cirrhosis, gastrointestinal disease and colitis, which are caused by side effects at the time of digestion and removal of stomach by a folk medicine such as leaf, stem and fruit, Studies on alcohol degradation and liver detoxification of nuts have supported their efficacy.
최근 연구결과에 의하면, 헛개나무 잎의 메탄올 추출물과 헥산, 클로로포름 분획물은 높은 암세포 성장 저해효과를 나타내어 발암물질로부터 생체를 보호하는 물질을 함유하고 있는 것으로 밝혀진 바 있으며{J Korean Soc Food Sci Nutr 36(11), 1371~1376(2007)}, 또한 헛개나무 잎 메탄올 추출물은 생체 내에서 자유기로 인해 야기되는 간장의 산화적 손상을 효과적으로 억제할 수 있을 것으로 파악되었다Recent studies have shown that methanol extracts, hexane, and chloroform fractions of Hovenia dulcis have high inhibitory effects on cancer cell growth and contain a substance that protects living organisms from carcinogens {J Korean Soc Food Sci Nutr 36 11), 1371 ~ 1376 (2007)}, and the methanol extract of Hovenia dulcifera can effectively inhibit the oxidative damage of the liver caused by free radicals in vivo
따라서, 가열을 시작한 지 13시간 경과 후, 상기한 효능을 제공하는 몸에 좋은 엄나무 10중량부, 오갈피 10중량부, 헛개나무 10중량부를 준비하여 1차적으로 한약재를 육수제조탱크에 투입하게 된다.Therefore, after 13 hours from the start of the heating, 10 parts by weight of good-bodied woods, 10 parts by weight of anchovirus, and 10 parts by weight of a hodgkin's tree, which provide the above-mentioned efficacy, are prepared and the herbal medicine is firstly introduced into a broth production tank.
상기한 약재들의 경우에는 고가 약재에 해당하므로 상기한 중량부를 유지하는 것이 바람직하다.In the case of the above-mentioned medicinal materials, it is preferable to keep the above-mentioned weight portion since it corresponds to a high-price medicinal material.
즉, 상기와 같은 중량부를 혼합하게 되면 가장 최적의 효과인 이취를 약화시키고, 약리적 작용을 적정하게 유지할 수 있게 된다.That is, when the above-mentioned weight parts are mixed, it is possible to weaken the odor which is the most optimal effect and maintain the pharmacological action appropriately.
7. 닭고기투입단계(S700)7. Step of putting chicken (S700)
상기 닭고기투입단계(S700)는 가열을 시작한 지 15시간 경과 후, 닭고기 70중량부를 육수제조탱크에 투입하기 위한 단계이다.The step of injecting chicken (S700) is a step for putting 70 parts by weight of chicken into a broth manufacturing tank after lapse of 15 hours from the start of heating.
한편, 닭고기는 콜라겐이 많아 피부미용 및 근골격계 질환 예방 등의 효과로 알려졌으며 소나 돼지고기와의 배합시 구수한 맛을 더욱 상승시키는 효과를 제공할 수 있으며, 소나 돼지고기의 배합을 고려하여 상기한 중량부를 유지해야 한다.On the other hand, chicken is known to be effective for prevention of skin cosmetics and musculoskeletal diseases due to its large amount of collagen, and it can provide an effect of further improving the taste when mixed with cattle or pork. In consideration of mixing of cattle and pork, We must keep wealth.
8. 2차한약재투입단계(S800)8. The second herbal medicine application step (S800)
상기 2차한약재투입단계(S800)는 가열을 시작한 지 16시간 경과 후, 황기 2 중량부, 오미자 0.5중량부, 산수유 0.5중량부를 투입하기 위한 단계이다.In the step of injecting the second herbal medicine (S800), after the lapse of 16 hours from the start of heating, 2 parts by weight of hwanggi, 0.5 part by weight of omija and 0.5 part by weight of citric acid are injected.
상기 황기는 쌍떡잎식물 장미목 콩과의 여러해살이풀로서 산지의 바위틈에 자란다. The Hwanggi is a perennial herb with roots of dicotyledonous roots, which grows in the rocks of the mountain.
한국, 일본, 만주, 중국 북동부, 시베리아 동부 등지에 주로 분포한다. 황기는 흔히 약초로서 재배하며 한방에서는 가을에 채취하여 노두(蘆頭)와 잔뿌리를 제거하고 햇빛에 말린 것을 한약재의 황기라 하며, 강장, 지한(止汗), 이뇨(利尿), 소종(消腫) 등의 효능이 있어 신체허약, 피로권태, 기혈허탈(氣血虛脫), 탈항(脫肛), 자궁탈, 내장하수, 식은땀, 말초신경 등에 처방한다. 상기와 같은 약효를 지니는 황기는 한약재의 일부로 사용되나, 가장 흔히 사용되는 형태로는 여름 복날 삼계탕을 섭취시 닭과 함께 황기를 넣고 끓이는데 사용되고 있다.It is mainly distributed in Korea, Japan, Manchuria, Northeastern China, and Eastern Siberia. Hwanggi is often cultivated as an herb, and it is collected in the autumn in an oriental herb, and it is called "Hwanggi" of herbal medicines. It is prescribed for the weakness of the body, fatigue boredom, blood depression, defecation, stomachache, internal sewage, cold sweat, peripheral nerve. Although the above-mentioned medicinal herb has been used as a part of herbal medicinal materials, the most commonly used form is used for boiling herbs together with chickens when she takes her summer sundown samgyetang.
황기는 주로 식품보다는 한방에서 주로 사용되는데 지산, 이뇨, 강장, 혈압강하 등의 목적으로 사용되며 약리실험에서도 이뇨작용, 강장작용, 혈압강하작용, 혈당강하작용, 면역증강작용, 항종양작용, 항바이러스 작용 등의 다양한 생리적 기능성이 확인되고 있으며 황기에 존재하는 생리활성 물질로는 이소플라본(isoflavone) 배당체 중의 하나인 포르모노네틴(formononetin)과 트리페노이드 글리코사이드(triterpenoide glycoside) 및 β-시토스테롤(β-sitosterol) 등의 물질과 사포닌(saponin)류로써 아스트라갈로사이드(astragaloside)류 및 당이 주성분으로 알려져 있다.Hwanggi is mainly used in herbal medicine rather than food. It is used for the purpose of jisan, diuretic, tincture and blood pressure lowering. In pharmacological experiments, diuretic action, tonic action, hypotensive action, hypoglycemic action, immune enhancement action, anti- And viral functions. The physiologically active substances present in the hwanggi period include formononetin, triterpenoide glycoside, and β-sitosterol, which are one of isoflavone glycosides. β-sitosterol) and saponins as astragalosides and sugars as main components.
그리고, 상기 오미자는 단맛, 신맛, 쓴맛, 매운맛, 짠맛이 다양하게 조화를 이루어 나타난다고 하여 오미자라 불린다. The above-mentioned Omiza is called Omiza because it is expressed in various combinations of sweetness, sourness, bitter taste, hot taste, and salty taste.
오미자의 기능적인 면을 살펴보면 알코올 해독 작용 및 항산화 작용이 뛰어나며, 안토시아닌, 플라보노이드 및 유기산류 등이 풍부하여 예로부터 한방에서도 진정, 진해, 해열 등의 작용과 혈당 강하 및 알코올 해독 작용 등에 도움이 된다고 전해져 오고 있다. The functional aspects of Omija are excellent in alcohol detoxification and antioxidant activity, rich in anthocyanins, flavonoids, and organic acids, and have been said to help in calming, digestion, and fever, and blood glucose lowering and alcohol detoxification It is coming.
이는 오미자에 함유된 성분 중 시잔드린(schizandrin)류, 고미신(gomisin)류 등의 리그난(lignan)화합물에 의한 것으로, 이처럼 오미자는 다양한 약리기능을 가지고 있어 생약재 및 식품 원료로 다방면으로 이용되고 있다.This is due to lignan compounds such as schizandrin and gomisin among the ingredients contained in Omiza, and Omiza has various pharmacological functions and is widely used as a raw material for medicines and foodstuffs .
그리고, 상기 산수유는 산수유는 몸을 보호하고 기(氣)를 돋우며 몸을 가볍게 하며 신장을 강화하고 허리와 무릎이 시큰거리고 아플 때, 어지러움증, 귀울림(이명증), 폐결핵, 식은 땀이 나는 사람에게 좋다.In addition, the above-mentioned corn oil is used to protect the body, to strengthen the body, to strengthen the kidney, to protect the body, to help the body when the waist and knee are numb and sore, dizziness, ear canal (tinnitus), pulmonary tubercle, good.
한편, 한약재마다 익혀지는 시간과 우려지는 시간이 다르기 때문에 엄나무, 오갈피, 헛개나무를 먼저 투입한 후에 황기, 오미자, 산수유를 투입하게 되는 것이다.On the other hand, since the time to learn and the time to worry about each medicinal herb are different, it is necessary to inject the hwanggi, the omija,
즉, 표피와 생육질이 약한 황기, 오미자, 산수유를 1차에 동시에 투입하게 되면 표피 등이 심하게 분리되어 육수의 분리 배출이 어려워지게 된다.In other words, when the hull, omija and corn oil with weak epidermis and growth quality are injected at the same time, the epidermis is severely separated and the separation and discharge of the broth becomes difficult.
따라서, 이물질이 혼입되는 것을 방지하며, 약효를 효과적으로 이용할 수 있도록 1차 및 2차에 걸쳐 한약재를 시간을 달리하여 투입하게 되는 것이다.Therefore, the herbal medicines are injected at different times over the first and second order so as to prevent the foreign substances from being mixed and effectively use the medicinal effect.
한편, 부가적인 양상에 따라, 상기 2차한약재투입단계(S800)에서,According to an additional aspect, in the step S800 of injecting the second herbal medicine,
삼붕초 9중량부를 더 투입하는 것을 특징으로 한다.And 9 parts by weight of trilobinate are further added.
상기 삼붕초는 국화과 (Compositae)의 식물로서 인도네시아와 태국, 말레이시아에서 사용되는 중요한 약용식물이다. The triphosphate is an important medicinal plant used in Indonesia, Thailand and Malaysia as a plant of the Compositae family.
말레이시아에서는 peninsular의 남쪽지역에서만 제한적으로 자란다.In Malaysia, it is limited to the south of the peninsular.
이 식물은 일반적으로 말레이시아에서는 'sambungnyawa´라 부르고 주로 밥과 함께 쌈으로 즐겨 먹는다.This plant is generally called 'sambungnyawa' in Malaysia and is mainly eaten with rice.
상기 삼붕초는 전통적으로 암을 치료하고, 국소적 피부염증과 류머티즘, 가벼운 바이러스성 질환을 치료하는데 사용되어 왔다(Perry, 1980). The triphosphate has traditionally been used to treat cancer, treat localized skin inflammation, rheumatism, and mild viral diseases (Perry, 1980).
또한, 당뇨, 고혈압, 요로감염증을 치료하고 항염증, 항알러지 효과가 있다고 알려져 있다(Jiratchariyakul et al., 2000).It is also known to treat diabetes, hypertension and urinary tract infections, and has anti-inflammatory and anti-allergic effects (Jiratchariyakul et al., 2000).
삼붕초에 대한 국내외의 연구 중 생리학적 활성에 관한 연구로는 Bohari 등이 2006년 이 식물의 추출물이 3T3 지방세포주의 당흡수를 증가시키는 것을 확인하고 항당뇨 활성이 있다고 보고 하였고, 같은 해에 Mi-Ja등은 추출물이 고혈압 랫트 모델에서 항고혈압 활성이 있다고 보고 했다(Bohari etal., 2006; Kim et al., 2006).A study on physiological activity of triphosphate in domestic and foreign studies showed that Bohari et al. In 2006 showed that the extract of this plant increased the glucose uptake of 3T3 adipocyte cell line and had anti-diabetic activity. In the same year, Mi -Ja et al. Reported that the extract had anti-hypertensive activity in hypertensive rat models (Bohari et al., 2006; Kim et al., 2006).
또한, Iskander 등은 2004년 G. procumbens의 에탄올 추출물에서 항염증 활성이 있음을 보고하였다. In addition, Iskander et al. Reported that anti-inflammatory activity was found in the ethanol extract of G. procumbens in 2004.
Zhang과 Tan 등은 2000년추출물에서 랫트의 혈당수치와 혈중 콜레스테롤 수치를 낮추는데 높은 효과를 나타낸다고 보고하였다(Iskander et al., 2002; Zhang and Tan, 2000).Zhang and Tan et al. (2000) reported that extracts showed a high effect on lowering blood glucose and blood cholesterol levels in rats (Iskander et al., 2002; Zhang and Tan, 2000).
2001년 Akowuah 등은 부탄올 분획물에서 streptozotocin-induced type 2 당뇨 랫트모델에서 혈당 수치를 내린다고 보고하였다 (Akowuah et al., 2001).In 2001, Akowuah et al. Reported that blood glucose levels were lowered in the streptozotocin-induced type 2 diabetic rat model in the butanol fraction (Akowuah et al., 2001).
그 외에도Nawawi 등은 1999년 항herpes바이러스 활성이 있다고 보고하였으며, 2008년Rosidah 등은 항산화 활성이 있다고 보고하였다. In addition, Nawawi et al reported that anti-herpesvirus activity in 1999, and Rosidah et al.
이렇듯, 한국에서 삼붕초, 명월초, 당뇨초 등으로 불리우며, 당뇨, 고혈압, 항암 분야에서 많은 논문이 발표되고 있으며, 주목받고 있는 한약재이며 이를 사골육수 제조시 활용할 경우에 당뇨 환자들도 정상 섭취하여도 당의 수치에 영향을 주지 않게 된다.In Korea, diabetes, hypertension, and anticancer drugs have been reported in Korea, and it has been reported that diabetes mellitus is normally consumed by diabetic patients. It does not affect the value of the sugar.
9. 추출완료단계(S900)9. Extraction completion step (S900)
상기 추출완료단계(S900)는 가열을 시작한 지 17시간 경과 후, 육수제조탱크의 가열을 정지시키는 단계이다.The extraction completion step (S900) is a step of stopping the heating of the seawater production tank after 17 hours from the start of heating.
즉, 가열을 시작한 지 17시간이 경과되면 가열을 정지시키게 되는 것이다.That is, when heating is started for 17 hours, heating is stopped.
이후, 포장 용기에 넣어서 냉동, 냉장 보관을 하게 되는 것이다. After that, it is placed in a packaging container to be frozen and refrigerated.
상기와 같은 내용의 본 발명이 속하는 기술분야의 당업자는 본 발명의 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시 예들은 모든 면에서 예시된 것이며 한정적인 것이 아닌 것으로서 이해해야만 한다. It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the embodiments described above are to be considered in all respects as illustrative and not restrictive.
본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타내어지며, 특허청구 범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.The scope of the present invention is defined by the appended claims rather than the detailed description and all changes or modifications derived from the meaning and scope of the claims and their equivalents are to be construed as being included within the scope of the present invention do.
없음.none.
Claims (1)
차가운 물로 채워진 용기에 돼지사골 400중량부, 소사골 120중량부, 돼지족 200중량부를 투입한 후, 3시간 침제하여 핏물을 제거하기 위한 핏물제거단계(S100)와,
상기 핏물이 제거된 육수재료를 육수제조탱크에 투입한 후, 40분 ~ 1시간 끓여 불순물을 제거하기 위한 불순물제거단계(S200)와,
상기 육수제조탱크에 형성된 배출밸브를 열어 불순물을 배출하기 위한 불순물배출단계(S300)와,
육수제조탱크에 정제수 2,000중량부를 투입하기 위한 정제수투입단계(S400)와,
육수제조탱크를 가열하기 위한 가열단계(S500)와,
가열을 시작한 지 13시간 경과 후, 엄나무 10중량부, 오갈피 10중량부, 헛개나무 10중량부를 육수제조탱크에 투입하기 위한 1차한약재투입단계(S600)와,
가열을 시작한 지 15시간 경과 후, 닭고기 70중량부를 육수제조탱크에 투입하기 위한 닭고기투입단계(S700)와,
가열을 시작한 지 16시간 경과 후, 황기 2 중량부, 오미자 0.5중량부, 산수유 0.5중량부를 투입하기 위한 2차한약재투입단계(S800)와,
가열을 시작한 지 17시간 경과 후, 육수제조탱크의 가열을 정지시키는 추출완료단계(S900)를 포함하여 이루어지는 것을 특징으로 하는 사골육수 제조방법.
In the method for producing bone marrow broth,
(S100) for removing blood by injecting 400 parts by weight of pork bran, 120 parts by weight of bovine bone and 200 parts by weight of pig family into a container filled with cold water,
An impurity removal step (S200) for removing the impurities from the simmering water by adding the edible material from which the impurities are removed into a simmering water production tank, boiling for 40 minutes to 1 hour,
An impurity discharging step (S300) for discharging impurities by opening a discharge valve formed in the broth tank,
(S400) for adding 2,000 parts by weight of purified water to the water producing tank,
A heating step (S500) for heating the soup producing tank,
After 13 hours from the start of heating, a first herbal medicinal substance input step (S600) for putting 10 parts by weight of ram, 10 parts by weight of oak, and 10 parts by weight of hovenwood into a broth manufacturing tank,
After the lapse of 15 hours from the start of the heating, a chicken step (S700) for putting 70 parts by weight of chicken into a broth manufacturing tank,
After the lapse of 16 hours from the start of the heating, a second herbal medicinal material input step (S800) for inputting 2 parts by weight of sulfur vulcanizate, 0.5 part by weight of omija, and 0.5 part by weight of vegetable oil,
And an extraction completion step (S900) of stopping heating of the broth production tank after 17 hours from the start of heating.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102044950B1 (en) * | 2019-06-25 | 2019-11-14 | 배행도 | Manufacturing method of broth for pig rice soup |
| KR102082878B1 (en) | 2019-11-19 | 2020-02-28 | 농업회사법인 에이플러스 주식회사 | Method for making bone broth |
| KR20210115112A (en) * | 2020-03-11 | 2021-09-27 | 김영주 | Extract of chicken comprising ginseng and preparation method of thereof |
| KR102402820B1 (en) * | 2022-01-10 | 2022-05-31 | 주식회사 미락정푸드 | Manufacturing method of oriental beef bone drink |
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| KR19990080782A (en) * | 1998-04-14 | 1999-11-15 | 이찬우 | How to cook Samgyetang with medicinal herbs |
| KR100872552B1 (en) | 2008-05-13 | 2008-12-08 | 장성금 | Manufacturing method of soup using medical herbs and soup thereof |
| KR20100095336A (en) * | 2009-02-20 | 2010-08-30 | 정명균 | Manufacturing method of soup using medical herbs and soup thereof |
| KR101610205B1 (en) * | 2015-07-10 | 2016-04-08 | 김경숙 | Manufacturing method leg bone soup for rice with meat broth |
| KR20170030868A (en) * | 2015-09-10 | 2017-03-20 | (주) 굳길 | Manufacturing method of concentrate meat broth for rice soup |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR19990080782A (en) * | 1998-04-14 | 1999-11-15 | 이찬우 | How to cook Samgyetang with medicinal herbs |
| KR100872552B1 (en) | 2008-05-13 | 2008-12-08 | 장성금 | Manufacturing method of soup using medical herbs and soup thereof |
| KR20100095336A (en) * | 2009-02-20 | 2010-08-30 | 정명균 | Manufacturing method of soup using medical herbs and soup thereof |
| KR101610205B1 (en) * | 2015-07-10 | 2016-04-08 | 김경숙 | Manufacturing method leg bone soup for rice with meat broth |
| KR20170030868A (en) * | 2015-09-10 | 2017-03-20 | (주) 굳길 | Manufacturing method of concentrate meat broth for rice soup |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102044950B1 (en) * | 2019-06-25 | 2019-11-14 | 배행도 | Manufacturing method of broth for pig rice soup |
| KR102082878B1 (en) | 2019-11-19 | 2020-02-28 | 농업회사법인 에이플러스 주식회사 | Method for making bone broth |
| KR20210115112A (en) * | 2020-03-11 | 2021-09-27 | 김영주 | Extract of chicken comprising ginseng and preparation method of thereof |
| KR102402820B1 (en) * | 2022-01-10 | 2022-05-31 | 주식회사 미락정푸드 | Manufacturing method of oriental beef bone drink |
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