KR20210011784A - Beef bone soup with pomegranate and manufacturing method of the same - Google Patents

Abstract

Disclosed are a beef bone soup using pomegranate and a manufacturing method thereof. An embodiment of the present invention provides a beef bone soup using pomegranate which contains 99.5 wt% or more and less than 100 wt% of broth with 2.6% of a beef bone soup solid content, and a pomegranate extract exceeding 0 and 0.5 wt% or less. The present invention further enhances a health-promoting effect of beef bone and makes it possible to satisfy the taste of various consumers.

Description

Beef bone gomtang using pomegranate and its manufacturing method {BEEF BONE SOUP WITH POMEGRANATE AND MANUFACTURING METHOD OF THE SAME}

The present invention is a beef bone stew using pomegranate and a method for manufacturing the same, and more specifically, a pomegranate extract in an appropriate amount is added to the bone bone to further enhance the health promotion effect of the bone bone, which is widely used as a health food, and satisfy the tastes of various consumers. The present invention relates to a sagol gomtang using pomegranate and a method of manufacturing the same so that the flavor of the pomegranate extract can be added to the taste of the broth obtained by brewing the active ingredients of the beef bone for a long time to be helpful in nutritional effects.

Beef bones gomtang is a soup prepared by extracting the broth by picking beef bones in various parts for a long time, and adding vegetables such as radish, green onion, and garlic, and seasoning spices.

Beef bones are mainly composed of minerals and proteins, so it is already well known that they are decomposed at high temperatures to produce amino acids, calcium, phosphorus and trace nutrients, which are beneficial to the human body after drinking them. Gomtang, which has been recognized as a health food for health care and rich in taste and nutrition, has been in the spotlight as a food that overcomes the heat in the summer for pregnant women, nursing mothers, and weak people, and as a traditional food for Boshin that warms the body in cold winter.

Recently, the demand for instant food is increasing due to a lack of cooking time due to double-income, a lack of understanding of cooking methods or ingredients. On the other hand, on the other hand, growing interest in well-being has led to a growing demand for slow food.

Sagol Gomtang is a typical slow food rich in taste and nutrition. These beef bone gomtangs take a long time to manufacture, so they cannot be easily boiled at home. To solve this problem, a ready-to-eat beef bone gomtang that can be easily eaten and distributed at room temperature is being developed.

On the other hand, pomegranate is the fruit of a pomegranate tree belonging to the pomegranate family, and the flesh contains organic acids such as sugars (glucose, fructose) and citric acid, and a small amount of water-soluble vitamins, and the skin contains a large amount of tannin, and the seeds It is known to contain ingredients such as plant estrogen.

Regarding the efficacy of the electrical components, water-soluble vitamin B1 is effective for motor and optic nerves, vitamin B2 can prevent loss of intelligence, memory loss, Alzheimer's, etc., niacin is essential for energy metabolism in the body, and stomatitis and stomatitis Tannin stimulates the secretion of digestive juices, boosts appetite, helps the body's energy metabolism to quickly recover from fatigue, and phytoestrogens are known to be good for menopausal disorders in women.

In particular, with regard to phytoestrogens, it was found that 1 kg of pomegranate contains about 10 to 18 mg of phytoestrogens, which has the same effect as the female hormone estrogen, and pomegranate attracts great interest to menopausal women suffering from female hormone imbalance. Pomegranate is widely used as one of female hormone replacement therapy in not only developed countries such as Sweden and the UK, but also in Korea.

And, pomegranate is known to have effects such as tonic action, intestinal action, toothache relief action, diarrhea treatment action, asthma and whooping cough treatment action, athlete's foot treatment action, and menstrual pain relief action.

In addition, dried pomegranate fruit, stem, and root bark are known to be effective for tapeworm control, diarrhea, dysentery, stomatitis, and intestinal bleeding, and has the effect of hemostasis and hookworm, and old dysentery, symptoms of bloody stool, prolapse, uterine bleeding, It has been used as a treatment for nasal bleeding such as scabies, otitis media, toothache, hematomes, and menstrual irregularities.

Pomegranate shells are known to be rich in flavonoids, including anthocyanin and phenolic compounds, and are reported to have anti-cancer, antioxidant, anti-inflammatory, anti-diabetic, antioxidant, and antimicrobial activities. Anthocyanins are known to be particularly beneficial for health.

In this way, pomegranate removes free radicals in the human body to prevent cell aging and memory loss, protect eyesight by promoting the synthesis of a plastid called rhodopsin in the eye retina, and help in the treatment of diabetes by helping the production of insulin. It has strong anti-inflammatory and sterilizing effects, and helps to discharge heavy metals from the human body such as lead and mercury.

Since pomegranate has various effects, various foods using pomegranate have been developed.

Republic of Korea Patent Publication No. 10-2007-0041941 (published on April 20, 2007) (beef bone concentrate manufacturing apparatus and method)

In one embodiment of the present invention, an appropriate amount of pomegranate extract is added to the ethmoid bone and treated with hot water for a long time, thereby doubling the intrinsic component of the pomegranate extract to the active ingredient of the ethmoid bone, and further strengthening the health promotion effect of the ethmoid bone, which is widely used as a health food. It is to provide a beef bone gomtang using pomegranate and a manufacturing method thereof that can satisfy the taste of various consumers.

The technical problem of the present invention is not limited to those mentioned above, and another technical problem that is not mentioned will be clearly understood by those skilled in the art from the following description.

One embodiment of the present invention provides a beef bone gomtang using pomegranate, characterized in that it comprises 99.5% by weight or more and less than 100% by weight of broth with a solid content of Gomtang and less than 100% by weight and more than 0 and 0.5% by weight of pomegranate extract do.

In this case, the pomegranate extract may include dried pomegranate powder, pomegranate juice, pomegranate concentrate, pomegranate contents, or a combination thereof.

In addition, one embodiment of the present invention, after adding 89% to 92% by weight of purified water to 8% to 11% by weight of bovine bone cut to a certain size, and heating at a temperature of 70°C to 80°C for 2 hours to 2.5 hours Blood bleeding step of removing the blood, 89% to 92% by weight of purified water is added to 8% to 11% by weight of the bovine bone from which the blood has been removed, and heated at a temperature of 100°C to 120°C for 2 to 2.5 hours, and then a strainer The broth is collected after filtering through, and the extraction step of heating and collecting by adding purified water in a reduced amount again, mixing the broth so that the solid content of Gomtang in the broth is 2.6%, and then the blended Mixing step of mixing more than 0 and 0.5% by weight of pomegranate extract in 99.5% by weight or more and less than 100% by weight of broth, and heating at a temperature of 110°C to 120°C for 40 to 50 minutes, the mixing and the heated broth Cooling step of cooling the pomegranate extract to 40°C or less, packing step of filling and sealing the cooled broth and pomegranate extract in a packaging container, and completely freezing the packaged broth and pomegranate extract in a quick freezer of -25°C or less for 24 hours It provides a method for producing a beef bone gomtang using pomegranate, characterized in that it comprises a freezing step to let.

In this case, in at least one of the bleeding step and the extraction step, water vapor generated during the heating may be discharged to the outside.

In addition, in the extraction step, the heating and the collection may be performed once to 10 times by adding purified water in the reduced amount again.

According to one embodiment of the present invention, by adding an appropriate amount of pomegranate extract to the ethmoid bone and treating it with hot water for a long time, the intrinsic component of the pomegranate extract is doubled to the active ingredient of the ethmoid bone, and the health promotion effect of the ethmoid bone, which is widely used as a nutrition food, is further strengthened. And it is possible to provide a beef bone gomtang and a method of manufacturing the same using pomegranate that can satisfy the taste of various consumers.

The effects of the present invention are not limited to the effects mentioned above, and other effects that are not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 is a flow chart showing a method of manufacturing a beef bone gomtang using pomegranate according to an embodiment of the present invention.

In the present invention, various transformations may be applied and various embodiments may be provided, and specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to a specific embodiment, it is to be understood to include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, when it is determined that a detailed description of a related known technology may obscure the subject matter of the present invention, a detailed description thereof will be omitted.

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. In the present application, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features. It is to be understood that the presence or addition of elements or numbers, steps, actions, components, parts, or combinations thereof, does not preclude in advance.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. These terms are used only for the purpose of distinguishing one component from another component.

The present invention doubles the intrinsic ingredients of the pomegranate extract to the active ingredients of the ethmoid by adding an appropriate amount of pomegranate extract to the ethmoid bone together for a long time, and further enhances the health promotion effect of the ethmoid bone, which is widely used as a health food, and enhances the taste of various consumers. It was devised to provide a beef bone gomtang using pomegranate and a method of manufacturing the same.

To this end, sagol gomtang using pomegranate according to an embodiment of the present invention comprises 99.5% by weight or more and less than 100% by weight of broth with a solid content of Gomtang and less than 100% by weight and more than 0 and 0.5% by weight or less of pomegranate extract. To do.

In general, the solid content in the broth of Gomtang is usually prepared in a ratio of 2.7 to 2.8%, but in the case of the Sagol Gomtang using pomegranate according to the present invention, when the solid content in the broth of Gomtang is about 2.7-2.8%, pomegranate extract When mixed with the fruit, discoloration was severe, the broth became cloudy, and the broth with a solid content of 2.6% was optimally mixed with the pomegranate extract.

At this time, pomegranate extract may contain dried pomegranate powder, pomegranate juice, pomegranate concentrate, pomegranate contents, or a combination thereof, and a study showing that pomegranate dried powder increases the compatibility with collagen in the ethmoid bone by about 179%. There are results, and this is more preferable because it has been certified by the KFDA.

However, the present invention is not limited thereto, and may further include pomegranate synthetic flavoring.

On the other hand, the manufacturing method of beef bone gomtang using pomegranate according to an embodiment of the present invention is 2 to 2.5 at a temperature of 70 to 80 ℃ after adding 89 to 92% by weight of purified water to 8 to 11% by weight of bovine bone cut into a certain size. Blood bleeding step of removing blood by heating for a period of time, 89 to 92% by weight of purified water is added to 8 to 11% by weight of the bovine bone from which the blood has been removed, and heated at a temperature of 100 to 120°C for 2 to 2.5 hours, and then through a strainer. After filtration, the broth is collected, the heating and extraction step of collecting the collected water by re-adding a reduced amount of purified water, and after mixing the broth so that the solid content of Gomtang in the broth is 2.6%, the blended broth Mixing more than 99.5% by weight and less than 100% by weight of pomegranate extract greater than 0 and 0.5% by weight and heating at a temperature of 110 to 120°C for 40 to 50 minutes, and the mixing and the heated broth and pomegranate extract A cooling step of cooling the broth to 40°C or less, a packaging step of filling and sealing the cooled broth and pomegranate extract in a packaging container, and completely freezing the packaged broth and pomegranate extract in a quick freezer of -25°C or less for 24 hours It characterized in that it comprises a freezing step.

Hereinafter, the present invention will be described with reference to the drawings for explaining a method of manufacturing a beef bone gomtang using pomegranate according to embodiments of the present invention.

Hereinafter, a method of manufacturing a beef bone gomtang using pomegranate according to an embodiment of the present invention will be described with reference to FIG. 1.

1 is a flow chart showing a method of manufacturing a beef bone gomtang using pomegranate according to an embodiment of the present invention.

(1) Bleeding step (S100)

This is the preparatory step to remove the smell and make the beef bone broth white.

Put 8-11% by weight of beef bones such as ethmoid bones and jagged bones cut into 5-7 cm in a pot, pail or an extraction tank equipped with a steam outlet, and purified water equivalent to about 8-11 times the weight of the beef bones 89- After adding 92% by weight, it is heated at a temperature of 70 to 80°C for 2 to 2.5 hours to remove residual blood and fat. At this time, when the water boils, open the lid or open the steam outlet so that the steam is discharged to the outside.

(2) Extraction step (S200)

This is the step of selecting so that the taste and nutritional content of the beef bones are sufficiently brewed.

Put 8-11% by weight of bovine bones from which blood has been removed into a pot, pail, or an extraction tank equipped with a steam outlet, and add 89-92% by weight of purified water equivalent to about 8-11 times the weight of the bovine bones, and 100-120°C After heating at a temperature of 2 to 2.5 hours, filtering through a strainer and collecting the broth to extract the first extract.

At this time, when the water boils, open the lid or open the steam outlet so that the steam is discharged to the outside.

Then, when the primary extract is extracted, it is frozen in a quick freezer and stored in a freezer. The reason for rapid freezing is to prevent deterioration of the extract during the freezing process.

Thereafter, the first extract is extracted, purified water is added to the remaining bovine bone and heated to extract the second extract. The extraction process is the same as that of extracting the primary extract.

The extracted secondary extract is rapidly frozen in the same manner as the primary extract and stored in a freezing chamber, and multiple extracts can be extracted and stored frozen in the same manner as the secondary extract. Beef bones can be brewed several times to make ethmoid gomtang, so you can reduce the material cost by extracting the extract multiple times. However, as the number of times increases, the content of the solid content of Gomtang in the extract decreases, so it is preferable to extract the appropriate number of times. In the present invention, the number of extractions is limited to about 10 or less.

(3) Mixing step (S300)

This is a step in which the flavor of the pomegranate extract is added to the taste of the broth obtained by mixing the broth with the pomegranate extract and brewing the active ingredients of the beef bone.

As described above, in the present invention, the number of extractions is limited to about 10 or less, first, second, ... Some of the extracts of the multiple times, in particular, extracts of the 5th to 7th times are mixed, and the above broth is blended so that the solid content of Gomtang in the broth is 2.6%.

1st, 2nd,… The concentration (average value) of solids according to the extraction step of the 10th extract is shown in [Table 1].

Round Primary Secondary 3rd 4th 5th 6th 7th 8th 9th 10th Solid content (%) 4.8 4.2 3.6 3.0 2.9 2.6 2.4 1.8 1.2 0.6

At this time, 1st, 2nd,… Since the multiplex extract is in a frozen state, it is more preferable to thaw and mix them when mixing, and then sterilize them.

In addition, more than 0 and less than 0.5% by weight of pomegranate extract is mixed with 99.5% by weight or more and less than 100% by weight of the mixed broth, and heated at a temperature of 110 to 120°C for 40 to 50 minutes.

At this time, when using pomegranate dry powder, the pomegranate extract has a study result showing that the compatibility with collagen in the ethmoid bone increases by about 179%, and this is more preferable because it has been certified by the Food and Drug Administration.

(4) Cooling step (S400)

This is a step of cooling the mixed and heated broth and pomegranate extract to room temperature below 40°C. This process facilitates packaging, and also allows easy separation of fats from the broth. Since fat is present in the broth because its specific gravity is smaller than that of broth, a significant amount of fat can be removed by removing it.

(5) packing step (S500)

In this step, the cooled broth and pomegranate extract are placed in a packaging container and vacuum-packed.

The cooled broth and pomegranate extract are filled in a predetermined packaging container and sealed, and this process may be performed by an automatic filling machine.

(6) freezing step (S600)

This is the step of quick freezing for storage and distribution of packaged and commercialized stock and pomegranate extract.

The packaging container filled with broth and pomegranate extract is completely frozen in a quick freezer below -25℃, and the frozen finished product is stored and distributed in a freezer below -18℃. If the product quickly frozen below -25℃ is stored below -18℃, it can be distributed for more than 12 months without quality change.

As described above, according to one embodiment of the present invention, the proper amount of pomegranate extract is added to the ethmoid bone and treated with hot water for a long time, thereby doubling the intrinsic component of the pomegranate extract to the active ingredient of the ethmoid bone, and the health promotion effect of the ethmoid bone, which is widely used as a health food. It is possible to provide a beef bone soup using pomegranate and a method of manufacturing the same to further strengthen and satisfy the tastes of various consumers.

In the above, the present invention has been illustrated and described in relation to specific preferred embodiments, but the present invention may be variously modified and changed within the scope of not departing from the technical features or field of the present invention provided by the following claims. It is obvious to one of ordinary skill in the art that it can be.

Claims (5)

99.5% by weight or more and less than 100% by weight of the broth with a solid content of Gomtang is 2.6%; And
Pomegranate extract exceeding 0 and 0.5% by weight or less
Beef bone gomtang using pomegranate, characterized in that it comprises a.
The method of claim 1,
The pomegranate extract is dried pomegranate powder, pomegranate juice, pomegranate concentrate, pomegranate contents, or a combination thereof.
Bleeding step of removing blood by adding 89% to 92% by weight of purified water to 8% to 11% by weight of bovine bone cut to a certain size and heating at a temperature of 70°C to 80°C for 2 hours to 2.5 hours;
89% to 92% by weight of purified water was added to 8% to 11% by weight of the bovine bone from which the blood was removed, heated at a temperature of 100°C to 120°C for 2 hours to 2.5 hours, filtered through a sieve, and then the stock An extraction step of heating and collecting the collection by collecting and adding purified water in a reduced amount again;
After mixing the broth so that the solid content of Gomtang in the broth is 2.6%, more than 0 and 0.5% by weight of pomegranate extract are mixed in 99.5% by weight or more and less than 100% by weight of the mixed broth, and 110°C to 120 A mixing step of heating for 40 to 50 minutes at a temperature of °C;
A cooling step of cooling the mixed and heated broth and pomegranate extract to 40°C or less;
A packaging step of filling and sealing the cooled broth and pomegranate extract into a packaging container; And
Freezing step of completely freezing the packaged stock and pomegranate extract in a quick freezer at -25°C or less for 24 hours
Method for producing a beef bone gomtang using pomegranate, characterized in that it comprises a.
The method of claim 3,
In at least one of the bleeding step and the extraction step,
Method for producing a beef bone gomtang using pomegranate, characterized in that the steam generated during the heating can be discharged to the outside.
The method of claim 3,
In the extraction step,
The method of manufacturing a beef bone gomtang using pomegranate, characterized in that the heating and the collection are performed once to 10 times by re-adding the reduced amount of purified water.

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