KR20190099594A - Beef Organ Soup Manufacturing Method Using Perilla - Google Patents

Abstract

The present invention provides a beef tripe and intestine soup manufacturing method using perilla, which comprises the steps of: (a) manufacturing boiled beef tripe and intestine; (b) manufacturing seasoned boiled beef by mixing the boiled beef tripe and intestine in the step (a) with a mixed seasoning comprising soy sauce, red pepper powder, green onion, garlic and sesame oil; and (c) putting mixed broth mixed with the seasoned boiled beef in the step (b), beef bone broth and beef broth, finely ground perilla, coarse ground perilla, cut taro, and cut shiitake in a container and boiling the same. The beef tripe and intestine soup manufactured by the method of the present invention is that the texture of the beef tripe and intestine is very soft, the odor of the beef tripe and intestine are hardly obtained, and the texture of the small intestine included in the beef tripe and intestine is preserved.

Description

Beef Organ Soup Manufacturing Method Using Perilla

The present invention relates to a method for producing beef intestine using perilla, and more specifically, seasoned beef, boiled beef bone broth, beef brisket broth, finely pulverized, prepared with various seasonings such as red pepper powder, leeks and garlic It relates to a method of producing bovine intestine tang using perilla, including the step of putting a cinnabar persimmon, roughly ground cinnamon persimmon, shiitake mushroom and taro simmer.

Haejangguk is also called sakeokguk, and is a general term for soup to eat liquor. In Nogaldae, a Chinese painting textbook from the late Goryeo Dynasty, Seongjutang (의 酒 깨) appears to be a sake soup. This is the prototype of Haejangguk, and according to this, "The meat is finely chopped with noodles and put with cheoncho (川椒) flour and green onions."

Such haejangguk is made of sesame haejangguk cooked with broth as the main ingredient according to broth and main raw materials, haejujanggukgu cooked with the main ingredient of yellow seaweed, simmered broth haejangguk and pork bones with boiled boiled beef broth. There are many kinds, such as bone haejangguk using orphan master broth.

These haejangguk is known to be a good food for growing health of children, senior citizens, patients, etc., depending on the ingredients and preferences, stamina food for adult men and osteoporosis, anti-aging and hangover relief for women and the elderly.

However, pork bones, beef guts, and seonji, which are frequently used as main ingredients of haejangguk, have problems that can be rejected when ingested according to people due to the stink or catch from meat.

In order to solve the above problems, KR Patent Application No. 10-2010-0097590 (name of the invention: a method for manufacturing hangover soup for hangover) compared to 100 parts by weight of bottled water, 2 parts by weight, licorice 0.3 parts by weight, and 1 part of dermis Boil, hawthorn 0.5 parts by weight, wolfberry 1 part by weight, using a medicinal herb broth that boiled for 30 minutes, and then made with a marinade seasoning made by mixing pork bone, wooge, chopped ginger, chopped garlic, chilli pepper powder, red pepper powder The hangover soup production method for hangovers characterized by this is disclosed,

KR Patent Application No. 10-2017-0050962 (name of the invention: haejangguk manufacturing method) in the first step to prepare the chicken broth by pouring rice water in the chicken bone removed blood and boiled with onion, ginger, leek, baekbaekpi; A second step of preparing food ingredients by boiling boiled beef and intestine; A third step of roasting the ingredients by adding seasonings including soy sauce, garlic, ginger, radish, salt, red pepper powder, asparagus powder, and pepper to the beef; A fourth step of adding the chicken broth to the ingredients roasted in the third step, putting bean sprouts and broth and boiling for 5 to 10 minutes; And the fifth step of putting the boiled broth, bovine guts, leeks, and asparagus into the chicken broth and ingredients boiled in the fourth step; and in the first step, the chicken bone from which blood was removed is onions with respect to 100 parts by weight of rice water. 5 to 10 parts by weight, 2 to 5 parts by weight of ginger, 1 to 4 parts by weight of leek, 3 to 8 parts by weight of baekpipi, and put into a boil, and the marinade in the third step is soy sauce 2 to 10 with respect to 100 parts by weight of beef Parts by weight, garlic 2 to 6 parts by weight, ginger 1 to 3 parts by weight, radish 10 to 15 parts by weight, salt 0.5 to 2 parts by weight, red pepper powder 1 to 4 parts by weight, asparagus powder 3 to 8 parts by weight, pepper 0.5 to 3 Including the weight part, in the fourth step includes 10 to 15 parts by weight, bean sprouts 5 to 8 parts by weight relative to 100 parts by weight of food and chicken broth, and in the fifth step to 100 parts by weight of chicken broth and ingredients The prophet discloses a method for producing Haejangguk comprising 3 to 10 parts by weight, small built-in 2 to 5 parts by weight, 1 to 3 parts by weight of onion, asparagus 2 to 8 parts by weight.

KR Patent Application No. 10-2006-0018696 (name of the invention: Samgyetang containing glutinous rice and perilla and its manufacturing method) 100 parts by weight of chicken, 72 to 108 parts by weight broth, 36.8 to 55.2 parts by weight of glutinous rice-perilla sauce , 0.08 to 0.12 parts of salt, 0.05 to 0.07 parts of seasoning, 5.60 to 8.40 parts of ground garlic, 3.20 to 4.80 parts by weight of chopped green onion, and 0.10 to 0.14 parts by weight of black pepper, the broth is 100 parts of water 6.32 to 9.47 parts by weight of chicken feet and 5.26 to 7.89 parts by weight of chicken neck are disclosed, and then heated 10.53 to 15.79 parts by weight of water and boiled glutinous rice perilla Samgyetang prepared by boiling.

However, in the case of the haejangguk recorded in the above-mentioned patent document, the manufacturing method is very complicated, and there is a problem in that miscellaneous intestines and the like contained in the haejangguk are not sufficiently removed.

Throughout this specification, many papers and patent documents are referenced and their citations are indicated. The disclosures of cited papers and patent documents are incorporated herein by reference in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.

The inventors of the present invention made an effort to develop a cow gut tang that is very soft and has a small texture of bovine gut, and can make use of the texture of the product of the gut. As a result, seasoned beef meat, boiled beef bone broth, beef brisket broth, finely ground cinnamon sesame, roughly ground cinnamon sesame, shiitake and taro When boiled and put the bovine intestine is very soft, not catching, as well as the fact that in the process of boiled giblets, you can feel abundantly the texture of the 'gum' was completed to complete the present invention.

Therefore, an object of the present invention is to provide a method for producing beef gutstang using perilla.

Other objects and advantages of the present invention will become apparent from the following detailed description, claims and drawings.

The present invention provides a method for producing bovine intestine tang.

The inventors of the present invention made an effort to develop a cow gut tang that is very soft and has a small texture of bovine gut, and can make use of the texture of the product of the gut. As a result, seasoned beef meat, boiled beef bone broth, beef brisket broth, finely ground cinnamon sesame, roughly ground cinnamon sesame, shiitake and taro When boiled and boiled, it was confirmed that the intestines were very soft, not catching up, and the texture of 'gible', which was mostly lost in the process of boiled giblets, was confirmed.

According to one aspect of the present invention, the present invention provides a method for producing bovine intestine tang using perilla, comprising the following steps: (a) preparing bovine viscera; (b) toss the bovine viscera of step (a) with a mixed seasoning comprising soy sauce, red pepper powder, green onion, garlic, and sesame oil to prepare seasoning broth; And (c) putting the seasoned broth, beef bone broth and beef broth mixed in the step (b), mixed finely ground perilla, coarse ground perilla, cut taro, and cut shiitake into a container and boiling.

The term "product" as used herein may mean a series of digestive fluids contained in the intestines of animals.

As used herein, the term “peep sesame seed” may refer to peeled perilla in roasted perilla.

As used herein, the term “finely crushed” is an unclear term, but may refer to a finely pulverized state than the “thickly crushed” state described below in a relative concept.

As used herein, the term 'crushed coarse' is an unclear term, but in the present specification, the term “coarse crushed” may refer to a state in which the coarse crushed coarse than the coarse pulverized state described above.

According to a preferred embodiment of the present invention, the bovine viscera of the step (a) of the present invention may preferably be a mixture of bovine intestine broiler and bovine lamb.

In the present invention, it is a very important configuration that the above-described beef gut carcass is a mixture of beef giblet carcass and beef lamb carcass. Because, as a result of a number of repeated experiments, the results of the experiment by mixing the intestine meat prepared by using several bovine intestine parts such as hongchang, sheep, large intestine, giblets This is because the best flavor was obtained when the beef and cattle meat were mixed.

According to a preferred embodiment of the present invention, the bovine viscera of the step (a) of the present invention is preferably boiled with 15 minutes to 25 minutes of bovine sheep in water containing ginger and miso; Placing the beef giblets in boiling water for the sheep, boiling for 50 to 70 minutes; And steaming boiled cattle and cattle giblets.

In the present invention, it is a very important configuration to go through the process of steaming boiled bovine viscera. This is because, when the boiled bovine carcass meat is subjected to the process of moxibustion, the softness of the bovine carcass meat is dramatically superior to that when it is not.

According to a preferred embodiment of the present invention, the ginger and miso-containing water of the present invention may preferably include 100 parts by weight of water, 5-10 parts by weight of ginger and 2-5 parts by weight of soybean paste, based on 100 parts by weight of water. have.

In the present invention, putting ginger and miso in boiled water of bovine intestine is a very important configuration. This is because, when ginger and miso are added to the boiled water of the bovine intestine, it is possible to significantly remove the intestines of the bovine intestine meat compared to the case where it is not.

According to a preferred embodiment of the present invention, the seasoned beef meat of the present invention is preferably mixed with the bovine intestine meat with a mixed seasoning comprising the soy sauce, red pepper powder, green onion, garlic and sesame oil, and then the temperature of -2 degrees Celsius to 1 degree Celsius. It may be prepared by aging for 20-30 hours.

In the present invention, after tossing with seasoning with bovine viscera, it is a very important configuration to age 20-30 hours at a temperature of -2 degrees Celsius to 1 degree Celsius. Because, as a result of a number of experiments, when the seasoned beef is aged for a certain period of time at low temperature, the flavor of the finished beef intestines is improved as well as the softness of the intestines.

According to a preferred embodiment of the present invention, the mixed broth of the present invention may preferably include 100-200 parts by weight of the beef broth based on 100 parts by weight of the bone bone broth and 100 parts by weight of the bone bone broth.

In the present invention, it is very important to use a mixture of beef bone broth and beef broth in the above-described ratio. Because, as a result of a number of repeated experiments, when the beef bone soup was prepared by mixing beef bone broth and beef broth at the above-mentioned ratio, it showed the best flavor.

According to a preferred aspect of the present invention, the perilla of the present invention may preferably be cinnamon, more preferably roasted cinnamon, even more preferably pulverized cinnamon, most Preferably, it may be ground flecked sesame seeds with different degrees of grinding.

According to a preferred embodiment of the present invention, the average particle size of the finely ground perilla of the present invention may preferably be from 0.05 mm to 0.1 mm.

In the present invention, the use of finely ground ground sesame seed is a very important configuration. This is because finely ground cinnabar sesame seeds not only eliminates the intestinal meat, but also softens the texture of the broth.

According to a preferred embodiment of the present invention, the average particle size of the coarsely ground perilla of the present invention may be 0.25 mm to 0.5 mm.

In the present invention, the use of coarse ground cinnamon is very important. This is because coarse ground cinnamon removes the intestines of beef intestines, makes the broth very soft, and makes the texture of the intestines more excellent. Precipitates at the bottom of the vessel and mixes with the product of the intestine).

According to a preferred embodiment of the present invention, the beef viscera soup using the perilla of the present invention is preferably 200 to 300 parts by weight of the mixed broth, based on 100 parts by weight of the seasoned broth, 100 parts by weight of the seasoned broth, the cut taro 10 It may include -20 parts by weight, 5-10 parts by weight of the cut shiitake mushrooms.

In the present invention, using the cut taro and the cut shiitake mushroom is a very major configuration. Because, as a result of a number of repeated experiments, when bovine intestine was prepared by mixing the cut taro and the cut shiitake mushroom, it showed the best flavor.

The features and advantages of the present invention are summarized as follows:

The present invention provides a method for producing bovine intestine soup using perilla, comprising the following steps: (a) preparing bovine viscera; (b) toss the bovine viscera of step (a) with a mixed seasoning comprising soy sauce, red pepper powder, green onion, garlic, and sesame oil to prepare seasoning broth; And (c) putting the seasoned broth, beef bone broth and beef broth mixed in the step (b), mixed finely ground perilla, coarse ground perilla, cut taro, and cut shiitake into a container and boiling.

Beef intestine prepared by the method of the present invention is very soft texture of the intestine, very little of the intestines of the intestine, as well as provides the advantage of using the texture of the "food" contained in the small intestine as it is.

Figure 1 shows a flow chart of the method for producing bovine intestine tang using perilla perilla.
Figure 2 shows a state of bovine intestine seasoned beef prepared by the method of the present invention.
Figure 3 shows the appearance of the mixed broth prepared by the method of the present invention.
Figure 4 shows the state of the beef tang prepared by the method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention to those skilled in the art. Will be self explanatory.

Example

Throughout this specification, unless otherwise indicated, “%” used to indicate the concentration of a particular substance is solid / solid (weight / weight)%, solid / liquid (weight / volume)%, and Liquid / liquid is (volume / volume)%.

Production Example  : Manufacture of Beef Naejangtang using Perilla

Production Example  One : Cow guts  Manufacture of meat

Bovine intestine meat of step (a) was added to 500 g of peeled ginger and 500 g of doenjang in 10 L of water and boiled for 1 min. Thereafter, 1 kg of boiled beef giblets were added to boiling water, and the boil was further boiled for 60 minutes. Finally, the gas fire was turned off, the lid was closed, and the boiled boiled beef was completed after 1 hour of steaming.

Production Example  2: Preparation of Seasoned Meat

First, 4 tablespoons of red pepper powder was put on the root, and 4 tablespoons of sesame oil were added to crush them to make pepper oil. Thereafter, 2 tablespoons of Cheongjang, 1 tablespoon of salt, 4 tablespoons of chopped green onion, 2 tablespoons of chopped garlic, 0.5 tablespoons of black pepper, 1 tablespoon of soy sauce, and 1 tablespoon of asparagus were mixed to make a sauce. After giving the finished seasoning to the bovine intestine carcasses completed by the method of Preparation Example 1, the seasoning was prepared by aging for 24 hours at 0 degrees Celsius.

Production Example  3: preparation of broth

Production Example  3-1: Preparation of Bone Bone Stock

The bone bone was washed clean. A large ball was filled with enough water to submerge the bones and drained the blood for a day. Rinse again with a sieve, and drain the water (change water in the middle). Put the water in the large pot so that the bone is submerged, and when it simmers in a strong fire, put the bone in it for 10 minutes, and then rinse it under the sieve. Water, poached bone, leek, garlic were put in a pan and covered with a lid to boil. When it boils over a strong fire, it is reduced to a low heat and boiled for a while. The broth boiled for 6-7 hours over medium heat. Finally, the broth was sieved, filtered, cooled, and the oil was removed to prepare bone bone broth.

Production Example  3-2: Preparation of Beef Stock

The bristle was soaked in cold water to remove blood. Put the brisket and water, sake, green onions and garlic in a pot and boil it over a high heat. When it starts to boil, the fire was reduced, and when it was chopped with chopsticks, boiled until the brisket was ripe (about 1 hour), and the sieve was produced by sieving.

Production Example  4: manufacturing of beef viscera

100 g of seasoned broth prepared by the method of Preparation Example 2, 0.1 L of beef bone broth prepared by the Preparation Example 3-1, 0.2 L of beef broth prepared by the Preparation Example 3-2, and cut into a casserole. 15 g of taro stand, 10 g of cut shiitake mushrooms, 1 tablespoon of finely ground perilla (with an average diameter of 0.1 mm or less) and 1 tablespoon of coarse ground perilla (average diameter of 0.5 mm) are added to the boil to complete the bovine intestine of Example 1 It was. Boe jangtang of Examples 2 to 5 and Comparative Example 1 and Comparative Example 2 was prepared in the composition of Table 1 below.

fair Example  One Example  2 Example  3 Example  4 Example  5 Comparative example  One Comparative example  2 Seasoning 100 g 100 g 100 g 100 g 100 g 100 g 100 g gravy Beef bone stock 0.1 L 0.3 L - 0.1 L 0.1 L 0.1 L 0.3 L of water Beef broth 0.2 L - 0.3 L 0.2 L 0.2 L 0.2 L Perilla Fine Perilla 1 tbsp 1 tbsp 1 tbsp 2 tablespoons - - 1 tbsp Coarse Perilla 1 tbsp 1 tbsp 1 tbsp - 2 tablespoons - 1 tbsp Taro 15 g 15 g 15 g 15 g 15 g 15 g 15 g Shiitake mushrooms 10 g 10 g 10 g 10 g 10 g 10 g 10 g

Experimental Example  : Sensory test

In the preference evaluation, the flavor preferences of the beef guts tang prepared by the methods of Examples 1 to 5, Comparative Example 1 and Comparative Example 2 were examined, and 30 persons were selected and performed for the corresponding personnel. The beef tang prepared by the method of Example 1 to Example 5, Comparative Example 1 and Comparative Example 2 was subjected to the object, and the taste of each treatment method was evaluated and recorded in 10 steps from 1 to 10 after tasting. . At the time of tasting, 200 g of beef jangtang prepared by the method of Examples 1 to 5, Comparative Example 1 and Comparative Example 2 was provided. Palatability tasted and recorded flavor palatability as the main oligopoly.

The symbols of Boejangtang prepared by the method of Examples 1 to 5, Comparative Example 1 and Comparative Example 2 are shown in Table 2 below. In summary, the flavors were evaluated in order of Boe Jangtang, Example 3, Example 2, Example 4, Example 5, Comparative Example 1 and Comparative Example 2 presented in Example 1 of the present invention. That is, in terms of flavor palatability, the sample corresponding to Example 1 obtained the highest preference, and the numerical value was significantly superior to that of the comparative example. This demonstrates that the production method of the method and ratio proposed in the present invention has an excellent effect compared to other production methods.

Judging from the above results, it can be confirmed that the flavor palatability of the beef tang prepared by the manufacturing method proposed by the present invention was significantly improved as compared with the other manufacturing methods.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 zest 9.27 7.12 7.34 6.98 6.12 4.57 4.32 1.13 1.23 1.17 1.48 1.52 1.09 1.31

The upper column for each item is the average value, and the lower column is its standard deviation.

Claims (10)

Method of preparing bovine intestinal tang using perilla, comprising the following steps:
(a) preparing bovine viscera;
(b) toss the bovine viscera of step (a) with a mixed seasoning comprising soy sauce, red pepper powder, green onion, garlic, and sesame oil to prepare seasoning broth; And
(c) putting the seasoned broth, beef bone broth and beef broth mixed in the step (b), mixed finely ground perilla, coarse ground perilla, cut taro and cut shiitake in a container and boiling.
The method of claim 1,
Bovine viscera of the step (a) is a method of producing a visceral tang using perilla, characterized in that the mixture of cattle giblets and cattle sheep.
The method of claim 2,
Bovine viscera of the step (a) is a step of boiling 15 minutes to 25 minutes in the amount of beef in water containing ginger and miso; Placing the beef giblets in boiling water for the sheep, boiling for 50 to 70 minutes; And boiled beef and bovine intestine manufacturing method using perilla, characterized in that it comprises the step of steaming bovine beef giblets.
The method of claim 3, wherein
The ginger and miso-containing water is 100 parts by weight of water, based on 100 parts by weight of water 5-10 parts by weight of ginger and 2-5 parts by weight of miso Soybean paste production method using perilla.
The method of claim 4, wherein
The seasoned suyuk is mixed with the soy sauce, red pepper powder, green onions, garlic, and sesame oil mixed with seasoning, and then produced perilla for 20-30 hours at a temperature of -2 degrees to 1 degree Celsius Method of manufacturing bovine intestine tang using.
The method of claim 5,
The mixed broth is 100 parts by weight of beef bone broth and 100 parts by weight of beef bone broth 100-200 parts by weight of beef beef broth using a perilla, characterized in that it comprises.
The method of claim 6,
The perilla is a bovine intestine manufacturing method using perilla, characterized in that the repellent perilla.
The method of claim 7, wherein
Average fine particle size of the finely ground perilla is 0.05 mm to 0.1 mm production method of bovine intestinal tang using perilla.

The method of claim 8,
Average grain size of the coarse crushed perilla is 0.25mm to 0.5mm boiled beef production method using perilla, characterized in that.
The method of claim 9,
The beef gutstang using the perilla is 100 parts by weight of the seasoned beef, 200-300 parts by weight of the mixed broth, 10-20 parts by weight of the cut taro, 5-10 weight of the cut shiitake mushroom Bovine intestine manufacturing method using perilla, characterized in that it comprises a part.

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