KR20200129420A - Manufacturing method for tomato sundaetguk and tomato sundaetguk manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing a tomato Korean blood sausage soup, and a tomato Korean blood sausage soup prepared thereby. According to the present invention, the method comprises: a pork bone broth preparing step (S100) of preparing a pork bone broth by heating a pork bone with purified water; a Korean blood sausage preparing step (S200) of preparing a Korean blood sausage by filling an outer skin of the Korean blood sausage with a Korean blood sausage filling, and heating the same; and a Korean blood sausage soup preparing step (S300) of preparing a Korean blood sausage soup by mixing minor ingredients with the pork bone broth and the Korean blood sausage, and heating the same. Accordingly, a broth for a Korean blood sausage soup is prepared by using a tomato, such that unique meat smell of the Korean blood sausage soup is removed, and unique smell and flavor of the tomato are added to prepare the Korean blood sausage soup with plain and refreshing taste. Also, the tomato Korean blood sausage soup which can enhance the health and preference of a consumer by including effective ingredients of a tomato can be prepared.

Description

Manufacturing method of tomato sundaeguk and tomato sundaeguk manufactured thereby TECHNICAL FIELD [MANUFACTURING METHOD FOR TOMATO SUNDAETGUK AND TOMATO SUNDAETGUK MANUFACTURED BY THE SAME}

The present invention relates to a method for producing tomato sundae-guk and tomato sundae-guk prepared thereby, and more particularly, by preparing a sundae-guk broth using tomatoes, the unique smell and taste of tomato are added while removing the smell of sundae-guk. The present invention relates to a method of manufacturing tomato sundet-guk that can produce sundet-guk having a clean and refreshing taste, and can improve consumer health and preference by including an active ingredient of tomato, and tomato sun-det-guk produced thereby.

The type of soup that can be rolled up rice is one of the favorite foods of the Korean people, and there are various types such as sundae soup, beef head soup, and pork soup. This type of soup uses meat or bone broth, and it is made by adding sundae, meat, and intestines to the broth and various seasonings and garnishes. In particular, Sundae-guk, made using sundae and pork-attached meat or intestines, has long been a favorite food for commoners.

Sundae, which is used to make Sundae-guk, is one of the traditional foods in Korea. In general, Sundae beef is made by mixing pork, vermicelli, seonji, tofu, carrots, onions, and various seasonings in a sundae skin that has been cleaned of pig intestines. It is known to be filled and cooked in hot water or steam.

These sundae are foods that are rich in nutrient value. In oriental medicine, pig blood in Seonji helps treat or relieve anemia, kidney weakness, headache, and dizziness, and pig intestines have the effect of releasing poisons such as lead, mercury, rich people, and sulfur. In addition, it is known that it contains a wealth of beneficial ingredients such as vitamin E, vitamin B1, B2, and zinc (Primary Gangmok), which is one of the foods that attract attention in the modern society where interest in health is increasing.

In general, Sundae-guk is manufactured based on pork bone broth brewed by heating pork bone with purified water. In this way, since it is common to make Sundae-guk by mixing the pork bone broth with sundae or pork-attached meat or intestines, Sundae-guk is manufactured based on pigs, as well as the soup itself.

On the other hand, tomato is an annual semi-vine plant fruit belonging to the Gajitsu family, has two characteristics of fruits and vegetables, and is an excellent food as a source of vitamins and minerals.

The tomato contains components such as citric acid, malic acid, succinic acid, amino acids, rutin, protein, sugar, ash, calcium, iron, phosphorus, vitamin A, vitamin B1, vitamin B2, vitamin C, and dietary fiber, so osteoporosis or senile dementia It is helpful for prevention, aging prevention, melasma prevention, high blood pressure prevention, and blood sugar reduction.

In addition, the tomato is effective in diet because it has low calorie and sugar content, rich in moisture and fiber, and also aids digestion and has an effect of promoting metabolism. In particular, the tomato contains a large amount of antioxidants such as lycopene and beta-carotene, and becomes red due to the lycopene.

The lycopene is a powerful antioxidant that prevents the formation of blood clots, prevents stroke, myocardial infarction, etc., but also helps to maintain the youthfulness of cells by releasing free radicals that cause aging. In addition, it can prevent prostate cancer in men, breast cancer in women, and cancer of the digestive system, and is effective in discharging toxic substances that occur when alcohol is broken down in the body. Accordingly, it is most preferable to consume mature tomatoes that have a red color as the tomatoes contain a large amount of lycopene.

In addition, when the lycopene-containing tomato is cooked, the lycopene content of the tomato is increased, and when the cooked tomato is consumed, the absorption rate in the body can be improved three times or more than that of eating the tomato raw.

Accordingly, the present inventors confirmed that by preparing Sundae-guk broth using tomatoes, the unique smell and taste of tomato can be added while removing the unique smell of Sundae-guk, thereby completing the present invention.

Domestic registered patent No. 10-1219553 (registered on January 02, 2013) Domestic registered patent No. 10-1706724 (registered on February 08, 2017) Domestic registered patent No. 10-1941284 (registered on January 16, 2019)

In the present invention, by preparing Sundae-guk broth using tomatoes, it is possible to remove the unique smell of Sundae-guk and at the same time add the unique aroma and taste of tomatoes to produce a clean and refreshing Sundae-guk. It is to provide a method of producing tomato sundae-guk that can improve health and preference, and tomato sun-dea-guk prepared thereby.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing tomato sundae soup according to the present invention includes a pork bone broth manufacturing step (S100) of heating pork bone with purified water to prepare pork bone broth (S100); Sundae manufacturing step (S200) of filling and heating sundae in the shell of the sundae; And a step (S300) of preparing sundae soup by mixing the pork bone broth and sundae with a subsidiary material and heating it.

In the manufacturing step (S300), the sundae soup is 350 to 450 parts by weight of pork bone broth and 100 to 200 parts by weight of sundae, 50 to 150 parts by weight of pork, 10 to 30 parts by weight of red pepper powder, 5 to 15 parts by weight of soy sauce, and 0.5 parts by weight of garlic. It can be prepared by mixing in a weight ratio of to 4 parts by weight, 0.5 to 5 parts by weight of ginger, 10 to 30 parts by weight of green onion, 0.1 to 3 parts by weight of pepper, and 10 to 30 parts by weight of tomato sauce and then heating.

In the tomato sauce, after preparing the tomato, the non-edible part is removed and washed in water, and the washed tomato is immersed in grape juice and rancidity inhibitor, but the grape juice and rancidity inhibitor are mixed in a weight ratio of 1:1, and the The rancidity inhibitor is prepared by mixing lemon juice and salt solution in a weight ratio of 1:1, and the salt solution has a concentration of 0.1 to 0.6% by weight, and grape juice and rancidity inhibitor 50 to 100 based on 100 parts by weight of the washed tomatoes After immersing in a weight ratio of parts by weight, it is maintained for 10 to 50 minutes, and the tomatoes are steamed by separating the tomatoes immersed in the grape juice and rancidity inhibitor, but the steaming of the tomatoes is performed by heating the tomatoes at a temperature of 120 to 140°C. It is carried out by heating and steaming with steam for 10 to 20 minutes, and after removing the skin of the steamed tomato, the tomato from which the skin has been removed is washed with at least one acid of acetic acid or citric acid, and the washed tomato is pulverized. Can be manufactured.

In the pork bone broth manufacturing step (S100), the pork bone broth is selected and separated, the pork bone is cut into 5 to 10 cm size, and the cut pork bone is immersed in purified water at a temperature of 5 to 15°C for 2 to 4 hours. To prepare pork bone broth by mixing purified water and natural concentrated fermentation extract to the pork bone, and heating the pork bone broth, the pork bone broth is 100 to 200 parts by weight of pork, 1000 to 2000 parts by weight of purified water, and 10 to 30 parts by weight of the natural concentrated fermentation extract. After mixing in a weight ratio of parts and putting it into a heater, it is prepared by heating the inside of the heater at a temperature of 150 to 160° C. and a pressure of 2 to 4 kgf/cm ² for 3 to 7 hours, and the natural concentrated fermentation extract is made of yam, cypress It can be manufactured using wood, elm, hwangchil and green tea.

In the sundae production step (S200), the sundae is 20 to 40 parts by weight of seaweed, 1 to 5 parts by weight of shiitake, 5 to 10 parts by weight of onion, 3 to 7 parts by weight of fermented rice flour, 10 to 20 parts by weight of leek, 30 To 50 parts by weight of purified water and 20 to 40 parts by weight of purified water, after filling the shell of the sundae with the mixed sundae beef, steam at a temperature of 110 to 120°C for 30 to 60 minutes was added to the outer skin of the sundae. It can be manufactured as

In the sundae manufacturing step (S200), the seaweeds are selected from the group consisting of seaweed, fusiformes, agar, kelp, and green seaweeds, and the seaweeds are washed with seawater, but the seaweeds are washed at 10 to 15°C It is carried out using purified seawater having a temperature of and a salinity of 3 to 5%, and the seaweeds washed with seawater are immersed in a mixture of green tea extract and lemon juice.After preparing green tea leaves, the green tea leaves and purified water Mixing in a weight ratio of 1:9 to 2:8, and boiling the purified water mixed with green tea leaves at a temperature of 80 to 85°C for 5 to 10 minutes, removing the green tea leaves and filtering to prepare a green tea leaf filtrate And, the green tea leaf filtrate and lemon juice are mixed in a weight ratio of 7:3 to 8:2 and aged for 5 to 25 hours to prepare a green tea leaf aging liquid, and the seaweed washed with seawater is heated at 8 to 10°C. It can be prepared by immersing in the aging of green tea leaves for 30 to 60 minutes, separating the immersed seaweeds, and then refrigerating for 1 to 3 hours at a temperature of 5 to 10°C.

In addition, the present invention includes tomato sundaeguk prepared by the above-described manufacturing method.

Details of other embodiments are included in the detailed description.

In the method for producing tomato sundae-guk according to the present invention, by preparing the sundae-guk broth using tomatoes, it is possible to prepare a clean and refreshing sundae-guk by removing the smell and taste of tomato while removing the smell of sundae-guk. It is possible to manufacture tomato sundaeguk that contains active ingredients to improve consumer health and preference.

It will be fully understood that the embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing tomato sundae soup according to the present invention.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless otherwise defined, all terms including technical or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to a preferred embodiment of the method for producing tomato sundaeguk according to the present invention.

1 is a flow chart for explaining a method of manufacturing tomato sundae soup according to the present invention.

Referring to FIG. 1, a method of manufacturing tomato sundae soup according to the present invention includes a pork bone broth manufacturing step (S100), a sundae manufacturing step (S200), and a sundae soup manufacturing step (S300).

1. Pork broth manufacturing step (S100)

The pork bone broth manufacturing step (S100) is a step of heating the pork bone with purified water to prepare pork bone broth containing useful components of pork bone.

In the pork bone broth manufacturing step (S100), in order to prepare pork bone broth, first, pork bones are sorted and separated from slaughtered pigs, and the pork bones may be cut into a size of 5 to 10 cm.

Next, the cut pork bones may be immersed in purified water at a temperature of 5 to 15° C. for 2 to 4 hours to remove blood and foreign substances remaining in the pork bones. At this time, by immersing the cut pork bones in purified water at a low temperature of 5 to 15°C for 2 to 4 hours, residual oil and blood on the surface of the pork bones can be removed, and fine powder that may occur when cutting the pork bones can be removed. .

Next, the pork bones may be mixed with purified water and natural concentrated fermentation extract and heated to prepare pork bone broth, the pork bone broth being 100 to 200 parts by weight of pork, 1000 to 2000 parts by weight of purified water, and 10 of the naturally concentrated fermented extract. After mixing in a weight ratio of to 30 parts by weight and putting it into a heater, it can be prepared by heating the inside of the heater at a temperature of 150 to 160° C. and a pressure of 2 to 4 kgf/cm ² for 3 to 7 hours.

The natural concentrated fermented extract used in the pork bone broth manufacturing step (S100) may be prepared using Eum, Cypress, Elm, Hwangchil and Green tea, and the natural concentrated fermented extract is Eum, Cypress, Elm, In order to double the extraction of useful ingredients contained in Hwangchil and green tea, it can be prepared by fermenting the above Eum, Cypress, Elm, Hwangchil and green tea.

In the present invention, the natural concentrated fermentation extract may be included in order to improve the aroma and taste of Sundae-guk broth while removing the smell characteristic of pork bones.For example, the natural concentrated fermentation extract prepared by the following manufacturing method Fermentation extract may also be used.

First, in order to prepare the natural concentrated fermentation extract, Eum, cypress, elm, hwangchil and green tea are prepared, and then the stems and raw leaves of the Eum, cypress, elm, hwangchil and green tea can be prepared. There, the stems and fresh leaves of the Eom Tree, Cypress Tree, Elm Tree, Hwangchil Tree, and Green Tea may be prepared in a weight ratio of 1:1:1:1:1, respectively.

Next, the stems of Eum, Cypress, Elm, Hwangchil, and green tea can be prepared using a pulverizer such as a ball milling device to prepare Eum, Cypress, Elm, Hwangchil, and green tea stem powder. There, the Eum Tree, Cypress Tree, Elm Tree, Hwangchil Tree, and Green Tea Stem Powder may be pulverized to have a particle diameter of 1000 to 5000 μm and a specific surface area of 100 to 3000 m ² /g.

When the powders of the lump tree, cypress tree, elm tree, hwangchil tree, and green tea stem are pulverized to a particle size of 1000 µm or a specific surface area of 100 m ² /g, the pulverization time is delayed and workability is poor due to dust or fine powder. Can occur, and when pulverized by exceeding a particle diameter of 5000㎛ or a specific surface area of 3000m ² /g, the active ingredients contained in the powders of the yam, cypress, elm, hwangchil and green tea stems are easily extracted. There may be a problem that cannot be done.

Thereafter, the pulverized Um tree, cypress tree, elm tree, hwangchil tree, and green tea stem powder may be dried to remove moisture.

Drying of the pulverized Eom, Cypress, Elm, Hwangchil and Green tea stem powders destroys the plant cells or chlorophyll of the Eum, Cypress, Elm, Hwangchil and green tea stem powder when sunlight is dried. , Elm, Hwangchil, and green tea stems can be carried out in a dryer that maintains a constant temperature and humidity in order to prevent the reduction of useful components, for example, the pulverized mums, cypress, elm, hwangchil and Drying of the green tea stem powder may be dried for 5 to 15 hours at a temperature of 25 to 30 ℃.

That is, drying of the pulverized Um tree, Cypress tree, Elm tree, Hwangchil tree, and green tea stem powder is dried in a dryer under the above process conditions and included in the Um tree, Cypress tree, Elm tree, Hwangchil tree, and green tea stem powder. By allowing the existing moisture to evaporate gradually and evenly, it is possible to more easily exert useful ingredients of Um, Cypress, Elm, Hwangchil and green tea, and cells of Um, Cypress, Elm, Hwangchil and green tea stem powder By facilitating the penetration of air due to the destruction of the tissue, useful components of the powders of Um, cypress, elm, hwangchil and green tea stems can be extracted in a thick manner.

Subsequently, the dried Eum, Cypress, Elm, Hwangchil, and green tea stem powder may be steamed and steamed with steam.

Steaming of the dried moth tree, cypress tree, elm tree, hwangchil tree and green tea stem powder may be carried out by heating with water vapor at a constant temperature under a constant pressure, for example, the dried moth tree, cypress tree, elm tree, Hwangchil wood and green tea stem powder can be carried out by heating with water vapor for 1 to 3 hours at a temperature of 130 to 140 °C and a pressure of 2 to 4kgf / cm ² .

In the present invention, when steaming of the dried moth tree, cypress tree, elm tree, hwangchil tree, and green tea stem powder is performed below the lower limit of the above-described process conditions, moth tree, cypress tree, elm tree, hwangchil tree and green tea stem powder are Due to insufficient steaming, it may be difficult to prepare a sufficient natural concentrated fermented extract within a short time in a later process.If the process exceeds the upper limit of the above-described process conditions, it is difficult to produce yam, cypress, elm, hwangchil and green tea. The active ingredient of the stem powder may be volatilized or the increase in the effect of further steaming may be insignificant.

Subsequently, by preparing and washing the raw leaves of Eum, Cypress, Elm, Hwangchil, and green tea, foreign substances adhering to the raw leaves of Eum, Cypress, Elm, Hwangchil and green tea can be removed.

Here, for washing the raw leaves of Eum, Cypress, Elm, Hwangchil, and green tea, purified water in which sodium hydrogen carbonate is dissolved may be used for the prepared Eum, Cypress, Elm, Hwangchil, and green tea leaves, 2 to 4 It is preferable to wash by immersing for 5 to 10 minutes in a sodium hydrogen carbonate solution having a concentration of (w/w)% and a temperature of 40 to 45°C.

Next, the washed leaves of Eum, Cypress, Elm, Hwangchil and green tea may be dried in a dryer.

In the present invention, drying of the green leaves of Eum, Cypress, Elm, Hwangchil and green tea prevents the destruction of chlorophyll of the green leaves of Eum, Cypress, Elm, Hwangchil and green tea and volatilization of useful ingredients when sunlight is dried. In order to do so, the raw leaves of Eum, Cypress, Elm, Hwangchil and green tea may be dried for 1 to 5 hours at a temperature of 25 to 35°C.

Next, the dried Eum, Cypress, Elm, Hwangchil, and green tea leaves are sprayed with Bacillus leachate to ferment the Eum, Cypress, Elm, Hwangchil and green green tea leaves.

The Bacillus bacillus leachate is capable of promoting fermentation of the dried Um tree, Cypress tree, Elm tree, Hwangchil tree, and green green tea leaves, based on 100 parts by weight of the dried Um tree, Cypress tree, Elm tree, Hwangchil tree and green tea leaves After spraying at a weight ratio of 50 to 100 parts by weight of the Bacillus bacteria culture medium and maintaining a temperature of 50 to 60° C. and a humidity of 60 to 65%, it can be fermented for 1 to 3 days.

The Bacillus Bacillus culture medium is produced by mixing Bacillus bacillus and water, and the Bacillus bacillus is grown twice a day at 25°C after mixing 10 to 12% by weight of brown sugar in godubap, placing eco-friendly rice husks on the prepared medium and covering a cloth. It can be cultured for one week while spraying water on the plant to generate Bacillus bacteria, which are re-inoculated in a medium mixed with rice bran and brown sugar at a weight ratio of 50:50, and cultured at 25°C for one week to be used as the Bacillus bacteria leachate used in the present invention. have.

In the present invention, the Bacillus subtilis ( Bacillus subtilis ), Bacillus subtilis spjijepiyi ( Bacillus subtilis ), Bacillus megaterium ( Bacillus megaterium ), Bacillus licheniformis ( Bacillus licheniformis ) and Bacillus fulmis Any one or more selected from the group consisting of ( Bacillus pumilus ) may be used.

Subsequently, the steamed yam, cypress, elm, hwangchil, and green tea stem powder, and the fermented hem, cypress, elm, hwangchil, and green tea leaves are mixed and fermented to ferment um, cypress, elm , Hwangchil wood and green tea fermentation broth can be prepared.

In the above step, the fermented yam, cypress, elm, hwangchil and green green tea leaves are mixed in a weight ratio of 150 to 250 parts by weight with respect to 100 parts by weight of the steamed yam, cypress, elm, hwangchil and green tea stem powder. After that, fermentation is performed for 3 to 5 days at a temperature of 60 to 65° C. and a humidity of 55 to 60% to prepare a fermented yam, cypress, elm, hwangchil, and green tea mixture.

Next, by mixing a solvent with the fermented Eom tree, Cypress tree, Elm tree, Hwangchil tree, and green tea mixture and applying ultrasonic waves, Eum Tree, Cypress Tree, Elm tree, Hwangchil tree and green tea fermentation broth can be prepared.

In order to prepare the fermented yam, cypress, elm, hwangchil wood and green tea fermentation liquid, the fermented yam, cypress, elm, hwangchil wood, and green tea mixture was mixed with a solvent to prepare a mixture, and then added to an ultrasonic extractor to prepare the fermented liquid. By applying ultrasonic waves to the mixture, it is possible to prepare a fermented solution of Eum, Cypress, Elm, Hwangchil and green tea, and the solvent is 200 to 400 based on 100 parts by weight of the mixed solution of Eum, Cypress, Elm, Hwangchil and green tea. It is included in a weight ratio of parts by weight, and water may be used as the solvent.

In addition, the ultrasonic wave applied to the mixed solution to prepare the fermented solution of the Eum, Cypress, Elm, Hwangchil and green tea uses an output of 300 to 400 watts for 50 to 100 minutes at a vibration frequency of 50 to 80 KHz. Can be extracted.

Next, solids such as gum tree, cypress tree, elm tree, hwangchil tree, and green tea fermentation broth, such as gum tree, cypress tree, elm tree, hwangchil tree and green tea stem powder, gum tree, cypress tree, elm tree, hwangchil tree, and green tea leaves Can be removed.

In the above step, a known sieve such as a sieve can be used to separate solids such as Eum, Cypress, Elm, Hwangchil, and green tea stem powder, Eum, Cypress, Elm, Hwangchil, and green tea leaves. .

Subsequently, the fermentation broth from which the solid content has been removed, um, cypress, elm, hwangchil and green tea may be centrifuged.

In the above step, by centrifuging the fermented solution of Eum, Cypress, Elm, Hwangchil, and green tea from which the solid content has been removed, the lower layer liquid in which fine particles of Eum, Cypress, Elm, Hwangchil, and green tea stems and green leaves are located, and the It can be separated by dividing it into an intermediate layer and a supernatant located above the lower layer.

Next, a natural concentrated fermentation extract containing useful ingredients of Eum, Cypress, Elm, Hwangchil and green tea by extracting the fermented solution of Eum, Cypress, Elm, Hwangchil and green tea located in the middle and supernatant Can be manufactured.

In the above step, the natural concentrated fermentation extract is 10 to 15 ℓ of a 70% (v/v) ethanol aqueous solution in 2000 to 3000 g of Eum, Cypress, Elm, Hwangchil and green tea fermentation at 85 to 90°C for 3 to 4 hours 1 After the tea extraction, the secondary extraction was completed for 2 to 3 hours at 85 to 90°C with 4 to 6 L of an aqueous 70% (v/v) ethanol solution, and the extract was prepared in a vacuum rotary evaporator until it became 1000 to 1500 mL. step; And ethanol is added to the extract, diluted to 2 to 3 times by weight, and centrifuged at 18,000 to 20,000 rpm for 30 to 40 minutes, and polymer fibers that may be included in the fermentation broth of Um, cypress, elm, hwangchil and green tea, and After completely removing the solid, the collected supernatant may be prepared by extracting twice with 1.5 to 2.0 times the weight of acetic acid.

2. Sundae manufacturing step (S200)

The sundae manufacturing step (S200) is a step of filling and heating the sundae shell to prepare sundae.

In the sundae manufacturing step (S200), a known sundae shell such as pig intestine or small intestine may be used as the sundae shell, and the sundae cattle filled inside the sundae shell are to remove the characteristic odor of pig intestine or small intestine. Sundae beef prepared using the materials of can be used.

For example, the sundae is filled with seaweed, shiitake mushrooms, onions, rice flour, leek, vermicelli and purified water in a certain ratio to the sundae shell, and then 110 to 120 in the sundae shell filled with the sundae beef It can be prepared by steaming by adding steam at a temperature of °C for 30 to 60 minutes, and the sundae beef is seaweed 20 to 40 parts by weight, shiitake mushrooms 1 to 5 parts by weight, onion 5 to 10 parts by weight, fermented rice flour 3 to 7 parts by weight It can be prepared by mixing in a weight ratio of 10 to 20 parts by weight of parts, leek, 30 to 50 parts by weight of vermicelli, and 20 to 40 parts by weight of purified water.

As the seaweeds, any one or more selected from the group consisting of seaweed, hepatitis, agara, kelp, and green seaweed may be used, and the seaweeds prepared through the following processing process may be used.

First, the seaweeds may be selected, foreign substances or non-edible parts attached to the seaweeds may be removed, and the seaweeds may be washed with seawater.

The washing of the seaweeds in the above step may be performed using purified seawater having a temperature of 10 to 15°C and a salinity of 3 to 5%. By washing with seawater having the same temperature and salinity, the While removing bacteria existing on the surface and inside of seaweeds, it is possible to remove the fishy smell of the seaweeds.

Next, the seaweeds washed with seawater may be immersed in a mixture of green tea extract and lemon juice.

In the above step, the seaweeds washed with seawater are immersed in a mixture of green tea extract and lemon juice, thereby obtaining a washing effect to lower the salinity contained in the seaweeds and at the same time adding the aroma of the green tea and lemon juice to enhance flavor and Seaweeds that can maintain freshness even if stored can be manufactured.

In the above step, first, after preparing green tea leaves, the green tea leaves and purified water are mixed in a weight ratio of 1:9 to 2:8, and purified water mixed with the green tea leaves is mixed at a temperature of 80 to 85°C for 5 to 10 minutes. After heating and boiling, the green tea leaves are removed and filtered to prepare a green tea leaf filtrate. Next, the green tea leaf filtrate and lemon juice are mixed in a weight ratio of 7:3 to 8:2 and aged for 5 to 25 hours to prepare a green tea leaf ripening solution. Subsequently, the seaweeds washed with seawater are immersed in the green tea leaf aging solution at a temperature of 8 to 10°C for 30 to 60 minutes, thereby washing the seaweeds and adding the aroma of the green tea leaves and lemon juice to always improve the freshness of the seaweeds. It can be maintained for a long time.

Next, the immersed seaweeds can be separated and then aged to prepare seaweeds used in the present invention.

In the above step, by aging the seaweeds to which the scent of green tea leaves and lemon juice is added, the scent of green tea leaves and lemon juice penetrates into the inside of the seaweeds, and seaweeds with improved flavor can be prepared. After separation, the seaweeds can be aged by refrigerating for 1 to 3 hours at a temperature of 5 to 10°C.

If the above step is performed below the above lower limit range, it may be difficult to sufficiently mature the seaweed, and if it is performed beyond the above upper limit range, the unique taste and aroma of seaweed will deteriorate and excess moisture is removed. As a result, there may be a problem that the freshness of seaweed decreases.

The fermented rice powder may be fermented rice powder prepared by the following manufacturing method.

First, in order to prepare fermented rice flour, rice may be washed and immersed to prepare soaked rice. In this step, the washed rice may be immersed in water at a temperature of 20 to 30° C. for 30 to 60 minutes to soak rice.

Next, the soaked rice is pulverized after adding the sea salt to prepare rice flour containing the sea salt.

In the above step, by adding 1 to 5 parts by weight of sea salt based on 100 parts by weight of the soaked rice and pulverizing using a grinder, the particles of rice flour may have a range of 50 to 200 mesh.

Next, makgeolli, sugar and purified water may be added to the rice flour, stirred, and then aged.

In the above step, 5 to 10 parts by weight of makgeolli, 1 to 3 parts by weight of sugar, and 20 to 30 parts by weight of purified water are mixed and stirred at a temperature of 10 to 15°C with respect to 100 parts by weight of rice flour containing the sea salt. By storing for 1 to 3 hours, the rice flour can be aged.

In the present invention, the makgeolli may be used as a microbial source for fermentation.In addition to the makgeolli, a diluent of kimchi broth, a diluent of yogurt, or leuconostoc lactis (KCTC 3528) may be added as a microbial source for fermentation. .

Subsequently, fermented rice flour may be prepared by fermenting the aged rice flour.

In the above step, fermented rice flour can be prepared by fermenting the aged rice flour at a temperature of 35 to 40° C. for 10 to 30 hours. When the fermentation step is performed below the above lower limit, the aged rice flour is sufficient. A problem that is difficult to ferment may occur, and if the process exceeds the upper limit range, the physical properties of the fermented rice flour may be deteriorated or denatured.

3. Sundaeguk manufacturing step (S300)

In the step S300 of manufacturing the sundae soup, the pork bone broth and the sundae are mixed and heated to prepare sundae soup.

In the manufacturing step (S300) of the sundae soup, the pork bone broth and sundae, pork, red pepper powder, soy sauce, garlic, ginger, green onion, pepper, and tomato sauce may be mixed and then heated to prepare the pork bone. 350 to 450 parts by weight of broth and 100 to 200 parts by weight of sundae, 50 to 150 parts by weight of pork, 10 to 30 parts by weight of red pepper powder, 5 to 15 parts by weight of soy sauce, 0.5 to 4 parts by weight of garlic, 0.5 to 5 parts by weight of ginger, Sundaeguk can be prepared by mixing in a weight ratio of 10 to 30 parts by weight of leek, 0.1 to 3 parts by weight of pepper, and 10 to 30 parts by weight of tomato sauce and heating.

Since the technology for manufacturing Sundae-guk in the manufacturing step (S300) is known to those of ordinary skill in the art, detailed descriptions thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention. To

The tomato sauce may be a tomato sauce prepared by the following manufacturing method.

That is, in order to prepare the tomato sauce, first, after preparing the tomato, non-edible parts such as a tap may be removed and washed cleanly in water.

Next, the washed tomatoes can be immersed in grape juice and rancidity inhibitor, wherein the grape juice and rancidity inhibitor may be mixed in a weight ratio of 1:1, and the rancidity inhibitor is lemon juice and salt solution of 1:1. It can be prepared by mixing in a weight ratio.

The grape juice is good for preventing blood clots and preventing adult diseases such as high blood pressure, arteriosclerosis and heart disease, and may help improve memory, and the salt solution used as the rancidity inhibitor may be a salt solution having a concentration of 0.1 to 0.6% by weight, After immersing in a weight ratio of 50 to 100 parts by weight of grape juice and rancidity inhibitor with respect to 100 parts by weight of the washed tomatoes, it may be maintained for 10 to 50 minutes.

Next, the tomato can be steamed by separating the tomato immersed in the grape juice and the rancidity inhibitor.

The steaming of the tomatoes may be performed by steaming the tomatoes into which the components of the grape juice and rancidity inhibitor have penetrated by heating them with steam at a temperature of 120 to 140°C for 10 to 20 minutes.

Subsequently, after removing the skin of the steamed tomato, the skin from which the skin has been removed may be washed with one or more acids of acetic acid or citric acid, and the tomato from which the skin has been removed is washed with any one or more of acetic acid or citric acid. By doing so, characteristics such as flavor, color, and long-term storage properties of tomatoes can be improved.

Next, the washed tomatoes may be pulverized to prepare tomato sauce.

In the above step, a tomato sauce having a soft texture may be prepared by pulverizing the tomato from which the skin has been removed using a known grinder such as a blender.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment and a comparative example for a method for producing tomato sundae soup according to the present invention will be described in more detail.

<Example>

First, cut the pork bone into a size of 5 to 10 cm, and immerse the cut pork bone in purified water at a temperature of 9 to 11°C for 3 hours to remove blood and foreign substances remaining in the pork bone, and then 150 parts by weight of the pork bone, purified water 1500 After mixing in a weight ratio of 20 parts by weight and 20 parts by weight of the natural concentrated fermentation extract and putting it into a heater, the inside of the heater was heated at a temperature of 155 to 157° C. and a pressure of 3 kgf/cm ² for 5 hours to prepare pork bone broth.

At this time, the natural concentrated fermentation extract was prepared by using the stems and raw leaves of Eum, Cypress, Elm, Hwangchil, and green tea.

Next, 30 parts by weight of seaweed, 3 parts by weight of shiitake, 7 parts by weight of onion, 5 parts by weight of fermented rice flour, 15 parts by weight of leek, 40 parts by weight of vermicelli, and 30 parts by weight of purified water are mixed in a weight ratio of sundae cows prepared by pig Sundae was prepared by filling the shell of the sundae made of the intestine, and then steaming at a temperature of 110 to 120°C for 45 minutes.

Then, 400 parts by weight of pork bone broth and 150 parts by weight of sundae, 100 parts by weight of pork, 20 parts by weight of red pepper powder, 8 parts by weight of soy sauce, 2 parts by weight of garlic, 2 parts by weight of ginger, 20 parts by weight of green onion, 1.5 parts by weight of pepper, and After mixing in a weight ratio of 20 parts by weight of tomato sauce, it was heated to prepare sundaeguk.

<Comparative Example 1>

Sundae-guk was prepared by a method similar to that of the Example, but in Comparative Example 1, when preparing pork bone broth, the pork bones were mixed with purified water and then heated without including the natural concentrated fermentation extract, thereby preparing the Sundae-guk according to Comparative Example 1.

<Comparative Example 2>

Sundae-guk was prepared by a method similar to that of the Example, but in Comparative Example 2, when preparing sundae, seaweeds and fermented rice flour were not included to prepare sundae-guk according to Comparative Example 2.

<Comparative Example 3>

Sundae-guk was prepared in a similar manner to the Example, but in Comparative Example 3, when preparing pork bone broth, the natural concentrated fermented extract was not included, and the tomato sauce was not included in the production of Sundae-guk, and Sundae-guk according to Comparative Example 3.

<Sensory evaluation>

Sensory evaluation was conducted on the taste, aroma, texture, preference, etc. of the Sundae-guk prepared according to the Example and the Sundae-guk prepared according to Comparative Examples 1 to 3, and the results are shown in Table 2 below.

The sensory test was conducted on 25 general consumers, and the score and evaluation criteria used a 9-point scoring method, and are shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division Taste (flavor) Incense (smell) Texture (physical properties) Overall preference Example 8.4 8.5 8.4 8.4 Comparative Example 1 6.8 6.6 6.7 6.7 Comparative Example 2 6.9 7.0 7.0 7.0 Comparative Example 3 5.5 5.6 5.5 5.5

Referring to [Table 2], it was confirmed that the taste (flavor), aroma (smell), texture (physical properties), and overall preference of Sundae-guk prepared according to the Examples were superior to that of Sundae-guk prepared according to the comparative examples. .

This is because the Sundae-guk prepared according to the embodiment uses seaweed and rice powder to produce sundae, and the natural concentrated fermentation extract is used to remove the peculiar off-flavor of pork bones, and at the same time, the unique aroma and taste of tomato is added to create a clean and refreshing taste of Sundae-guk By manufacturing, it is judged that consumers' preference has been doubled.

In the above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. I will be able to. Therefore, it should be understood that the exemplary embodiment described above is illustrative in all respects and is not limiting.

Claims (4)

Pork broth manufacturing step (S100) of heating pork bone with purified water to prepare pork bone broth;
Sundae manufacturing step (S200) of filling and heating sundae in the shell of the sundae; And
Including a step (S300) of preparing sundae soup by mixing a subsidiary material in the pork bone broth and sundae and heating it,
In the manufacturing step (S300), the sundae soup is 350 to 450 parts by weight of pork bone broth and 100 to 200 parts by weight of sundae, 50 to 150 parts by weight of pork, 10 to 30 parts by weight of red pepper powder, 5 to 15 parts by weight of soy sauce, and 0.5 parts by weight of garlic. Prepared by mixing in a weight ratio of to 4 parts by weight, 0.5 to 5 parts by weight of ginger, 10 to 30 parts by weight of green onion, 0.1 to 3 parts by weight of pepper, and 10 to 30 parts by weight of tomato sauce and heating,
The tomato sauce,
After preparing the tomato, the non-edible part is removed and washed in water, and the washed tomato is immersed in grape juice and rancidity inhibitor, the grape juice and rancidity inhibitor are mixed in a weight ratio of 1:1, and the rancidity inhibitor is lemon juice And a salt solution is prepared by mixing in a weight ratio of 1:1, and the salt solution has a concentration of 0.1 to 0.6% by weight, and a weight ratio of 50 to 100 parts by weight of grape juice and rancidity inhibitor to 100 parts by weight of the washed tomatoes. After immersion, it is maintained for 10 to 50 minutes, and the tomato is steamed by separating the tomato immersed in the grape juice and rancidity inhibitor, but the steaming of the tomato is 10 to 20 with water vapor at a temperature of 120 to 140°C. It characterized in that it is carried out by heating and steaming for a minute, and after removing the skin of the steamed tomato, washing the peeled tomato with one or more of acetic acid or citric acid, and crushing the washed tomato. How to make tomato sundae soup.
The method of claim 1,
In the pork bone broth manufacturing step (S100), the pork bone broth is selected and separated, the pork bone is cut into 5 to 10 cm size, and the cut pork bone is immersed in purified water at a temperature of 5 to 15°C for 2 to 4 hours. To prepare pork bone broth by mixing purified water and natural concentrated fermentation extract to the pork bone, and heating the pork bone broth, the pork bone broth is 100 to 200 parts by weight of pork, 1000 to 2000 parts by weight of purified water, and 10 to 30 parts by weight of the natural concentrated fermentation extract. After mixing in a weight ratio of parts and putting it into a heater, it is prepared by heating the inside of the heater at a temperature of 150 to 160° C. and a pressure of 2 to 4 kgf/cm ² for 3 to 7 hours, and the natural concentrated fermentation extract is made of yam, cypress It is manufactured using wood, elm, hwangchil and green tea,
In the sundae production step (S200), the sundae is 20 to 40 parts by weight of seaweed, 1 to 5 parts by weight of shiitake, 5 to 10 parts by weight of onion, 3 to 7 parts by weight of fermented rice flour, 10 to 20 parts by weight of leek, 30 To 50 parts by weight of purified water and 20 to 40 parts by weight of purified water, after filling the shell of the sundae with the mixed sundae beef, steam at a temperature of 110 to 120°C for 30 to 60 minutes was added to the outer skin of the sundae. Method for producing tomato sundaeguk, characterized in that produced by.
The method of claim 2,
In the sundae manufacturing step (S200), the seaweeds are selected from the group consisting of seaweed, fusiformes, agar, kelp, and green seaweed, and the seaweeds are washed with seawater, and the seaweeds are washed at 10 to 15°C It is carried out using purified seawater having a temperature of and a salinity of 3 to 5%, and the seaweeds washed with seawater are immersed in a mixture of green tea extract and lemon juice.After preparing green tea leaves, the green tea leaves and purified water Mixing in a weight ratio of 1:9 to 2:8, and boiling the purified water mixed with green tea leaves at a temperature of 80 to 85°C for 5 to 10 minutes, removing the green tea leaves and filtering to prepare a green tea leaf filtrate And, the green tea leaf filtrate and lemon juice are mixed in a weight ratio of 7:3 to 8:2 and aged for 5 to 25 hours to prepare a green tea leaf aging liquid, and the seaweed washed with seawater is heated at 8 to 10°C. A method for producing tomato sundaeguk, characterized in that it is immersed in the green tea leaf aging solution for 30 to 60 minutes, and after separating the immersed seaweeds, refrigerated for 1 to 3 hours at a temperature of 5 to 10°C.
Tomato sundaeguk, characterized in that produced by any one of the manufacturing method of claim 1 to 3.

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