KR20230012113A - Large-capacity gomtang manufacturing apparatus and manufacturing method for uniform taste and quality - Google Patents

Large-capacity gomtang manufacturing apparatus and manufacturing method for uniform taste and quality Download PDF

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KR20230012113A
KR20230012113A KR1020210092082A KR20210092082A KR20230012113A KR 20230012113 A KR20230012113 A KR 20230012113A KR 1020210092082 A KR1020210092082 A KR 1020210092082A KR 20210092082 A KR20210092082 A KR 20210092082A KR 20230012113 A KR20230012113 A KR 20230012113A
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gomtang
tank
steam
cauldrons
manufacturing
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KR1020210092082A
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Korean (ko)
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김동은
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주식회사 미식발전소
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30—Meat extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/26—Homogenisation

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  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to an apparatus and method for manufacturing gomtang (beef-bone soup), wherein the apparatus comprises: a plurality of steam cauldrons; a first tank in which gomtang boiled in the steam cauldrons is introduced to remove oil; a second tank into which the gomtang from which the oil is removed from the first tank flows; a heat exchanger cooling the gomtang in the second tank; a homogenizer for homogenizing the gomtang in the second tank; and a low-temperature tank in which the homogenized gomtang is stored. Accordingly, there is an effect that the taste of the gomtang can be uniformly manufactured in large quantities by means of the steam cauldrons and the homogenizer.

Description

균일한 맛과 품질을 위한 대용량 곰탕 제조장치 및 제조방법{Large-capacity gomtang manufacturing apparatus and manufacturing method for uniform taste and quality}Large-capacity gomtang manufacturing apparatus and manufacturing method for uniform taste and quality

본 발명은 곰탕 제조장치 및 제조방법에 관한 것이다.The present invention relates to a gomtang manufacturing apparatus and manufacturing method.

일반적으로 곰탕은, 한우의 우두고기, 소의 뼈, 내장, 양지 및 우양 등 부산물을 주원료로 장시간 고아서 육수를 추출한 뒤 무, 파, 마늘 및 야채류와 조미 향신료를 첨가하여 조리된 국물이다.In general, Gomtang is a broth prepared by boiling by-products such as beef meat of Korean beef, cow bones, intestines, brisket, and beef as main ingredients for a long time to extract broth, and then adding radish, green onion, garlic, vegetables, and seasoning spices.

이러한 곰탕은 원료와 조리방법에 따라 소머리곰탕, 사골곰탕, 양 곰탕, 꼬리곰탕, 도가니곰탕, 갈비탕, 설렁탕등의 종류가 알려져 있다. 특히, 소의 뼈는 무기물과 단백질이 주성분이기 때문에 이들이 고온에서 분해되어 아미노산, 칼슘, 인 및 미량의 영양소가 생성되어 이를 음용한 인체에 유익한 것임은 이미 주지된 사항으로, 이에 따라 소의 뼈로 조리된곰탕은 한국 전통의 건강 보양식으로 인식되어져 왔다. These gomtang are known as cow head gomtang, beef bone soup, sheep gomtang, tail gomtang, crucible gomtang, short rib soup, and seolleongtang, depending on the raw material and cooking method. In particular, since cow bones are mainly composed of minerals and proteins, it is already known that they are decomposed at high temperatures to produce amino acids, calcium, phosphorus, and trace nutrients, which are beneficial to the human body. Accordingly, gomtang cooked with cow bones has been recognized as a traditional Korean health food.

이에 따라, 맛과 영양이 풍부한 곰탕은 임산부나 수유부, 허약한 사람에게 여름철에 더위를 이기는 식품으로,추운 겨울에는 몸을 따뜻하게 해주는 보신용 전통식품으로 각광받아 왔다. 그러나, 곰탕은 여타의 음식조리에 비해 상당한 조리시간을 요구하게 되는데, 이는 소의 뼈에서 곰탕을 취출하는 시간이 오래 지연되기 때문이며, 보다 부드럽고 진한 맛을 내기 위해서는 1 ~ 2일간 약한 불로 가열해야 하기도 한다. 이와 같은 조리과정에 의해 일반 가정에서의 곰탕조리는 조리자의 시간이 허락되는 날짜를 잡아 조리를 수행하기 때문에 자주 음용하기 어려우며, 조리과정에서 적당한 온도를 조절하지 못하면 곰탕의 맛에 현저한 차이가발생하기 때문에 조리 자체의 난해함은 물론, 조리실패를 종종 경험하게 되는 문제점이 노출된다. 따라서, 곰탕의 맛을 균일하게 제조할 수 있는 곰탕 제조장치 및 제조방법의 개발이 요구되고 있는 실정이다. Accordingly, Gomtang, rich in taste and nutrition, has been in the limelight as a food for pregnant women, nursing mothers, and infirm people to beat the heat in summer, and as a traditional food for body warming in cold winter. However, Gomtang requires a considerable amount of cooking time compared to other food preparations. This is because it takes a long time to extract Gomtang from the bones of a cow. . Due to this cooking process, Gomtang cooking in general households is difficult to drink often because cooking is performed by setting a date that allows the cook's time. Therefore, the difficulties of cooking itself as well as the problems of often experiencing cooking failures are exposed. Therefore, there is a demand for development of an apparatus and method for manufacturing gomtang capable of uniformly producing the taste of gomtang.

본 발명은 전술한 종래의 제반 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 곰탕의 맛을 균일하게 대량으로 제조할 수 있는 곰탕 제조장치 및 제조방법을 제공하는데 있다.The present invention has been made to solve the above-mentioned problems of the prior art, and an object of the present invention is to provide an apparatus and method for producing gomtang that can uniformly taste gomtang in large quantities.

상기와 같은 목적을 달성하기 위한 본 발명의 곰탕 제조장치는, 복수의 스팀가마솥; 상기 스팀가마솥에서 끓인곰탕이 유입되어 기름을 제거하는 제1탱크; 상기 제1탱크에서 기름이 제거된 곰탕이 유입되는 제2탱크; 상기 제2탱크의 곰탕을 냉각시키는 열교환기; 상기 제2탱크의 곰탕을 균질화시키는 균질기; 및 상기 균질화된 곰탕이저장되는 저온탱크를 포함하는 것을 특징으로 한다.Gomtang manufacturing apparatus of the present invention for achieving the above object includes a plurality of steam cauldrons; A first tank in which boiled gomtang is introduced from the steam cauldron to remove oil; a second tank into which gomtang from which the oil is removed from the first tank flows; a heat exchanger cooling the gomtang in the second tank; a homogenizer for homogenizing the gomtang in the second tank; and a low-temperature tank in which the homogenized gomtang is stored.

본 발명에 따른 곰탕 제조장치 및 제조방법에 따르면, 복수의 스팀가마솥 및 균질기에 의해 곰탕의 맛을 균일하게 대량으로 제조할 수 있는 효과가 있다.According to the apparatus and method for manufacturing gomtang according to the present invention, it is possible to uniformly produce the taste of gomtang in large quantities by using a plurality of steam cauldrons and a homogenizer.

또한, 스팀 가마솥에 의해 끓인 곰탕을 제1, 제2열교환기로 신속하게 냉각할 수 있게 된다.In addition, the gomtang boiled by the steam cauldron can be rapidly cooled by the first and second heat exchangers.

도 1은 본 발명에 따른 곰탕 제조장치의 도시한 구성도이다.
도 2는 본 발명에 따른 곰탕 제조방법을 도시한 순서도이다.1 is a schematic block diagram of an apparatus for producing gomtang according to the present invention.
2 is a flowchart illustrating a method for manufacturing gomtang according to the present invention.

이하, 본 발명의 바람직한 실시 예를 첨부된 도면을 참조하여 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명에 따른 곰탕 제조장치의 도시한 구성도이고, 도 2는 본 발명에 따른 곰탕 제조방법을 도시한 순서도이다.1 is a block diagram showing a gomtang manufacturing apparatus according to the present invention, and FIG. 2 is a flow chart showing a gomtang manufacturing method according to the present invention.

도 1에 도시한 바와 같이, 본 발명에 따른 곰탕 제조장치(A)는, 복수의 스팀가마솥(100)과, 상기 스팀가마솥(100)에서 끓인 곰탕이 유입되어 기름을 제거하는 제1탱크(200)와, 상기 제1탱크(200)에서 기름이 제거된 곰탕이 유입되는 제2탱크(300)와, 상기 제2탱크(300)의 곰탕을 냉각시키는 열교환기(400)와, 상기 제2탱크의 곰탕을균질화시키는 균질기(500) 및 상기 균질기(500)를 통과한 곰탕이 저장되는 저온탱크(600)로 구성된다.As shown in FIG. 1, the gomtang manufacturing apparatus (A) according to the present invention includes a plurality of steam cauldrons 100, and a first tank 200 in which the gomtang boiled in the steam cauldron 100 is introduced to remove oil. ), a second tank 300 into which gomtang from which oil has been removed from the first tank 200 flows in, a heat exchanger 400 for cooling the gomtang of the second tank 300, and the second tank It consists of a homogenizer 500 that homogenizes the gomtang and a low-temperature tank 600 in which the gomtang that has passed through the homogenizer 500 is stored.

또한, 상기 복수의 스팀가마솥(100)은 10개가 한 라인으로 구성되며, 본 발명에서는 10개가 한 묶음인 2개 라인으로 구성된다. 다만, 상기 복수의 스팀가마솥(100)의 개수는 본 발명의 곰탕 제조장치(A)의 제조용량에 따라가변될 수 있다.In addition, the plurality of steam cauldrons 100 are composed of 10 in one line, and in the present invention, 10 are composed of two lines in a bundle. However, the number of the plurality of steam cauldrons 100 may vary according to the production capacity of the gomtang manufacturing apparatus A of the present invention.

더욱이, 상기 복수의 스팀가마솥(100)은 열량을 가열시 발생되는 김을 외부로 배출함으로써 곰탕의 잡 냄새를제거하게 된다.In addition, the plurality of steam cauldrons 100 remove the smell of gomtang by discharging steam generated when heating the heat to the outside.

그리고, 상기 복수의 스팀가마솥(100)에는 온수를 공급하는 온수라인(110)이 설치되며, 상기 온수라인(110)에유량계(120)와 온수의 공급을 조절하는 자동제어밸브(130)가 설치된다. 이에 따라, 상기 유량계(120) 및 자동제어밸브(130)에 의해 상기 스팀가마솥(100)에 적정량의 온수를 공급하게 된다. 한편, 상기 복수의 스팀가마솥(100)에는 고압스팀을 공급하는 스팀라인(140)이 설치된다.In addition, a hot water line 110 for supplying hot water is installed in the plurality of steam cauldrons 100, and a flow meter 120 and an automatic control valve 130 for controlling the supply of hot water are installed in the hot water line 110. do. Accordingly, an appropriate amount of hot water is supplied to the steam cauldron 100 by the flow meter 120 and the automatic control valve 130. On the other hand, a steam line 140 for supplying high-pressure steam is installed in the plurality of steam cauldrons 100.

또한, 상기 제1탱크(200)는 90℃이상으로 끓여진 곰탕이 유입되어 기름을 제거하게 된다. 상기 제1탱크(200)는5톤의 용량을 가지게 된다.In addition, gomtang boiled at 90 ° C or higher flows into the first tank 200 to remove oil. The first tank 200 has a capacity of 5 tons.

그리고, 상기 제2탱크(300)는 제1탱크(320)에서 기름이 제거된 곰탕이 유입되어 다음 공정으로 진입 전에 대기하게 된다. 상기 제2탱크(300)는 3톤의 용량을 가지게 된다.In addition, the second tank 300 waits before the gomtang from which the oil is removed from the first tank 320 flows into the next process. The second tank 300 has a capacity of 3 tons.

한편, 상기 열교환기(400)는 상기 균질기(500)로 유입되는 곰탕을 냉각시키는 제1열교환기(410)와, 상기 균질기(500)를 통과한 곰탕을 냉각시키는 제2열교환기(420)로 구성되어 곰탕이 제1,2열교환기(410,420)를 통과하며 열교환에 의해 5℃로 냉각된다.Meanwhile, the heat exchanger 400 includes a first heat exchanger 410 for cooling the gomtang flowing into the homogenizer 500 and a second heat exchanger 420 for cooling the gomtang that has passed through the homogenizer 500. ), the gomtang passes through the first and second heat exchangers 410 and 420 and is cooled to 5 ° C by heat exchange.

이에 따라, 상기 스팀 가마솥(100)에 의해 끓인 곰탕을 제1, 제2열교환기(410,420)로 신속하게 냉각할 수 있게된다.Accordingly, the gomtang boiled by the steam cauldron 100 can be rapidly cooled by the first and second heat exchangers 410 and 420 .

이와 같이 냉각된 곰탕은 상기 저온탱크(600)에 보관되며, 상기 저온탱크(600)는 10톤 용량으로 2개가구비된다.The cooled gomtang is stored in the low-temperature tank 600, and the low-temperature tank 600 is provided with two 10-ton capacity.

또한, 상기 균질기(500)는 곰탕의 질을 균질하게 하는 공지의 균질기가 적용된다. 즉, 액체의 성분이 완전히 균일한 상태로 품질을 향상시키는 공지의 균질기가 본 발명에 적용됨에 따라 상세한 설명은 생략한다.In addition, the homogenizer 500 is a known homogenizer that homogenizes the quality of gomtang. That is, since a well-known homogenizer for improving the quality of liquid components in a completely uniform state is applied to the present invention, a detailed description thereof will be omitted.

그리고, 상기 열교환기(400)에서 곰탕과의 열교환에 의해 발생된 폐열은 복수의 스팀가마솥(100)에서 사용되는온수 및 고압스팀의 승온에 재사용하여 열효율이 크게 향상된다. 즉 불필요한 에너지의 낭비를 억제하여 곰탕의제조비용을 크게 줄일 수 있게 된다.In addition, waste heat generated by heat exchange with gomtang in the heat exchanger 400 is reused to increase the temperature of the hot water and high-pressure steam used in the plurality of steam cauldrons 100, thereby greatly improving thermal efficiency. In other words, it is possible to significantly reduce the manufacturing cost of gomtang by suppressing unnecessary waste of energy.

한편, 상기 복수의 스팀가마솥(100)에서 저온탱크(600)까지 곰탕을 순차적으로 전달하는 이송라인(700)이 더 구비되며, 상기 이송라인(700)에는 곰탕을 압송하는 펌프(710)가 더 구비된다.Meanwhile, a transfer line 700 for sequentially transferring gomtang from the plurality of steam cauldrons 100 to the low temperature tank 600 is further provided, and a pump 710 for pressurizing gomtang is further provided in the transfer line 700. are provided

마지막으로, 상기 저온탱크(600)에서 저장된 곰탕을 포장하는 포장기(800)가 더 구비된다.Finally, a packaging machine 800 for packaging the gomtang stored in the low temperature tank 600 is further provided.

이에 따라, 복수의 스팀가마솥(100) 및 균질기(500)에 의해 곰탕의 맛을 균일하게 대량으로 제조할 수 있게 된다.Accordingly, the taste of gomtang can be uniformly produced in large quantities by the plurality of steam cauldrons 100 and the homogenizer 500.

이하, 도 1 내지 도 2를 참조하여 본 발명에 따른 곰탕 제조방법을 설명한다.Hereinafter, a method for manufacturing gomtang according to the present invention will be described with reference to FIGS. 1 and 2.

먼저, 곰탕 재료를 준비한다.First, prepare the gomtang ingredients.

즉, 냉동보관된 한우 부산물인 사골 및 잡뼈 등의 곰탕 재료를 계량 및 골절하여 준비한다.In other words, ingredients for gomtang, such as beef bones and mixed bones, which are by-products of frozen Korean beef, are prepared by measuring and breaking them.

다음, 곰탕 재료를 온수와 함께 1차 가열한다.Next, the gomtang ingredients are first heated with hot water.

이때, 상기 곰탕 재료를 온수와 함께 스팀가마솥(100)에 투입한 후 핏물 빼기 및 초벌 끓임을 실시한다.At this time, the gomtang ingredients are put into the steam cauldron 100 together with hot water, and blood is drained and the first boil is performed.

그리고, 1차 가열된 곰탕과 곰탕 재료를 고압 스팀에 의해 끓인다.Then, the firstly heated gomtang and the gomtang ingredients are boiled by high-pressure steam.

이때, 상기 스팀가마솥(100)에 고압 스팀을 투입하여 곰탕을 1회에서 6회까지 끓이며, 곰탕을 끓이면서 기화된양만큼 온수를 1회에서 2회 정도 보충한다.At this time, high-pressure steam is injected into the steam cauldron 100 to boil the gomtang 1 to 6 times, and while boiling the gomtang, the vaporized amount of hot water is replenished once to twice.

다음, 고압스팀을 배출한 후 곰탕에서 기름을 제거한다.Next, after discharging the high-pressure steam, the oil is removed from the gomtang.

구체적으로, 상기 스팀가마솥(100)에서 고압 스팀을 배출한 후 곰탕은 제1탱크(200)로 유입되어 상기 제1탱크(200)에서 곰탕에 부유한 기름을 제거하며, 기름이 제거된 곰탕은 제2탱크(300)로 유입된다.Specifically, after the high-pressure steam is discharged from the steam cauldron 100, the gomtang is introduced into the first tank 200 to remove the oil floating in the gomtang in the first tank 200, and the oil-free gomtang is It flows into the second tank 300.

그리고, 기름이 제거된 곰탕을 열교환에 의해 냉각시킨다.Then, the gomtang from which the oil has been removed is cooled by heat exchange.

이때, 상기 제2탱크(300)의 곰탕은 제1열교환기(410)로 유입되어 열교환에 의해 1차 냉각이 이루어진다.At this time, the gomtang in the second tank 300 flows into the first heat exchanger 410, and primary cooling is performed by heat exchange.

다음, 냉각된 곰탕을 균질화한다.Next, the cooled gomtang is homogenized.

이때, 상기 제1열교환기(410)에서 열교환에 의해 1차 냉각된 곰탕은 균질기(500)를 통과하며 곰탕의 질이 균일한 상태가 된다.At this time, the first cooled gomtang by heat exchange in the first heat exchanger 410 passes through the homogenizer 500, and the quality of the gomtang becomes uniform.

그리고, 균질화된 곰탕을 열교환에 의해 재냉각한다. 이때, 상기 균질기(500)를 통과한 곰탕은 제2열교환기(420)로 유입되어 열교환에 [0063] 의해 2차 냉각이 이루어지며,2차 냉각된 곰탕은 최종적으로 5℃를 유지한다.Then, the homogenized gomtang is re-cooled by heat exchange. At this time, the gomtang that has passed through the homogenizer 500 is introduced into the second heat exchanger 420, and secondary cooling is performed by heat exchange, and the secondary cooled gomtang is finally maintained at 5 ° C.

더욱이, 곰탕을 냉각하면서 열교환에 의해 발생된 제1,2열교환기(410,420)의 폐열은 온수와 고압스팀의 승온에이용한다.Moreover, the waste heat of the first and second heat exchangers 410 and 420 generated by heat exchange while cooling gomtang is used to raise the temperature of hot water and high-pressure steam.

다음, 냉각된 곰탕을 저온으로 보관한다.Next, the cooled gomtang is stored at a low temperature.

이때, 냉각된 곰탕은 저온탱크(600)에 보관된다.At this time, the cooled gomtang is stored in the low temperature tank 600.

마지막으로, 상기 저온탱크(600)에 보관된 곰탕을 포장기(800)를 통해 자동포장한 후 급속냉동하여 곰탕의 제조를 완료한다.Finally, the gomtang stored in the low-temperature tank 600 is automatically packaged through the packaging machine 800 and rapidly frozen to complete the manufacture of the gomtang.

이상, 본 발명의 바람직한 실시 예에 대하여 상세히 설명하였으나, 본 발명의 기술적 범위는 전술한 실시 예에한정되지 않고 특허청구범위에 의하여 해석되어야 할 것이다. 이때, 이 기술분야에서 통상의 지식을 습득한 자라면, 본 발명의 범위에서 벗어나지 않으면서도 많은 수정과 변형이 가능함을 고려해야 할 것이다.In the above, the preferred embodiments of the present invention have been described in detail, but the technical scope of the present invention is not limited to the above-described embodiments and should be interpreted according to the claims. At this time, those skilled in the art should consider that many modifications and variations are possible without departing from the scope of the present invention.

Claims (1)

복수의 스팀가마솥;
상기 스팀가마솥에서 끓인 곰탕이 유입되며, 끓인 곰탕에서 분리되어 부유된 기름을 제거하는 제1탱크;
상기 제1탱크에서 기름이 제거된 곰탕이 유입되는 제2탱크;
상기 제2탱크의 곰탕을 냉각시키는 열교환기;
상기 제2탱크의 곰탕을 균질화시키는 균질기; 및
상기 균질화된 곰탕이 저장되는 저온탱크를 포함하되,
상기 복수의 스팀가마솥에는 온수를 공급하는 온수라인이 설치되며, 상기 온수라인에는 유량계와 온수의 공급을 조절하는 자동제어밸브가 설치되는 것을 특징으로 하는 곰탕 제조장치.
a plurality of steam cauldrons;
A first tank into which gomtang boiled in the steam cauldron is introduced and separated from the boiled gomtang to remove floating oil;
a second tank into which gomtang from which the oil is removed from the first tank flows;
a heat exchanger cooling the gomtang in the second tank;
a homogenizer for homogenizing the gomtang in the second tank; and
Including a low-temperature tank in which the homogenized gomtang is stored,
A hot water line for supplying hot water is installed in the plurality of steam cauldrons, and a flow meter and an automatic control valve for controlling the supply of hot water are installed in the hot water line.
KR1020210092082A 2021-07-14 2021-07-14 Large-capacity gomtang manufacturing apparatus and manufacturing method for uniform taste and quality KR20230012113A (en)

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