KR101219553B1 - Cooking method sundae soup using the bones of the four legs of a cow - Google Patents

Abstract

PURPOSE: A manufacturing method of a sundae soup is provided to lessen the fishy, thick taste and odor of sundae soup. CONSTITUTION: A manufacturing method of a sundae soup comprises the following steps. Prepare soup bones comprising bones from the four legs of a cow, and remove the blood and foreign substances. Add purified water 10-20 times as much as the soup bones to the preprocessed soup bones. Scald 50-150g of lettuce in 1L of water. Add 0.5-1L of water made from the previous step when the purified water is 100L, and heat for 20-36 hours (the first heating). Separate the first soup bone juice and the soup bones. Add purified water 10-20 times as much as the soup bones to the separated soup bones, and heat for 5-12 hours (the second heating). Separate the second soup bone juice and the soup bones. Mix the first soup bone juice and the second soup bone juice, and heat for 10-15 minutes (the third heating). Add sundaes to the soup bone juice, and make a sundae soup by heating it for 10-20 minutes. During the second heating, add 5-15 wt% of herbal material when the soup bone is 100 wt%. The herbal material comprises wilfordi root, powdered medicine, and Korean angelica in the weight ratio of 0.5-1.5:0.3-0.8:0.7-1.2. The first heating lasts 24-30 hours. [Reference numerals] (AA) Start; (BB) Pretreatment step of removing blood and foreign substances by washing soupbone with cold water, adding water, and boiling with high-heat; (CC) First heating step of adding purified water and lettuce parboiled water into the pretreated soupbone and heating for 20-36 hours; (DD) Second heating step of separating the first heated soupbone juice and soupbone materials, adding purified water and herbal materials into the soupbone materials, and heating for 5-12 hours; (EE) Third heating step of separating the second soupbone juice and soupbone materials, mixing the first soupbone juice and the second soupbone juice, and heating for 10-15 minutes; (FF) Step of obtaining Sundae soup by adding Sundae into the mixed soupbone juice and boiling for 10-20 minutes; (GG) End

Description

Cooking Method Sundae Soup Using the bones of the four legs of a cow}

The present invention relates to a method for producing a bone bone sundae soup, and more particularly to manufacture a bone bone sundae soup that can provide the best flavor and nutrition by mixing the sundae based on the bone bone broth obtained through a predetermined process based on the right bone It is about a method.

In general, Sundae Soup is made based on the pork bone broth made by heating pork bone with purified water. As such, it is common to prepare sundae soup by mixing sundae or pork intestine with pork bone broth, and sundae soup is made of both pork and pork intestine as well as broth itself. Therefore, the conventional sundae country has a peculiar to the pigs, and the nature of the pork bones meat, there is a toughness, people who are weak or hate pigs avoid the sundae country, Sundae country is popular food There was a limit.

Accordingly, the present inventors have developed a bone bone sundae based on the beef bone bone broth, and derived from the combination of the beef bone bone broth and sundae can represent a much improved flavor than when using the pork bone bone.

However, due to the peculiar smell and greasy or simple taste of bone bone broth, there is still a problem of low preference in some consumer groups. In addition, bone bone broth is a broth made by heating a leg bone of a cow for a long time, so that a large amount of mineral and protein contained in the bone is expected. Since there is a large deviation in the content of the extracted mineral component, such as), there is also a problem that the maintenance effect as expected is not obtained.

Patent No. 10-1130976 discloses a method for producing a bone marrow extract with reduced rouge, blemish, and odor caused by using a combination of pressure extraction and vacuum extraction for the bone bone, and the bone bone in Korean Patent No. 10-1124828. Disclosed is a method for obtaining bone bone broth with improved flavor by hydrolyzing proteolytic enzymes.

However, none has been proposed and studied how to obtain the bone bone broth showing the best flavor while having the most nutritionally desirable calcium (Ca) and phosphorus (P) content.

The present invention has been made to solve the above problems, the object of the present invention is to eliminate the miso or fishy smell and peculiar flavor that occurs in conventional sundae, and further improve the flavor and nutrition of bone bone broth It is to provide a method of manufacturing a bone bone sundae that can provide the best taste and nutrition.

In order to achieve the above technical problem, the method of manufacturing a bone bone sundae according to the present invention, comprising the steps of preparing a bone bone made of the right bone and removing the blood and foreign matters; To the pre-treated bone is added an integer of 10 to 20 times the weight of the bone material, and the water boiled 50 to 150 g of bite per liter of water in the range of 0.5 to 1 liter per 100 liters of water to the primary for 20 to 36 hours Heating; Separating the primary bone marrow broth and the bone material obtained in the first heating step, and then adding an integer of 10 to 20 times the weight of the bone material to the separated bone material and performing secondary heating for 5 to 12 hours; Separating the second bone marrow broth and the bone material obtained in the second heating step, then mixing the primary bone marrow broth and the second bone marrow broth and tertiary heating for 10 to 15 minutes; Sundae is added to the mixed bone bone broth obtained in the third heating step and boiled for 10-20 minutes to obtain a sundae soup.

In a preferred embodiment, the method of manufacturing a bone bone sundae according to the present invention, the herbal medicine material consisting of sewage, acid, and donkey mixed in a weight ratio of 0.5 to 1.5: 0.3 to 0.8: 0.7 to 1.2 in the second heating step It is characterized in that it is further added in a weight ratio of 5 to 15 weight with respect to 100 weight of the bone material.

In another preferred embodiment, the method for producing a bone bone sundae according to the present invention, characterized in that the first heating step is heated for 24 to 30 hours.

The bone bone sundae produced by the method of the present invention is not only greasy or ugly, but also has no smell or mischief, and adds a rich taste to the smoothness and lightness, resulting in a deep soup taste and excellent texture and flavor. In addition, since cholesterol is lowered and the content of Ca and P is higher than the conventional one, the intake and absorption rate of Ca can be further increased by a preferable ratio of Ca and P, and thus excellent efficacy as a nutritional supplement and a nutritional diet.

1 is a flow chart schematically showing a method of manufacturing a bone bone sundae according to a preferred embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings. However, the scope of the present invention is not limited only to the following examples, and may include various forms of modifications or variations that are recognized as equivalents.

1 is a flow chart schematically showing a method of manufacturing a bone bone sundae according to a preferred embodiment of the present invention.

Referring to FIG. 1, first, pretreatment of a bone bone prepared for cooking a bone bone broth is performed. Hereinafter, the bone bone refers to the right bone. The pretreatment means a process of removing blood and foreign matter from the bone bone.

More specifically, the bones are immersed in cold water, and then the bones are washed in running water such that blood is not visible to the naked eye. Here, since the coagulation of the blood may occur when the temperature of the cold water is too low, it is preferable to wash the bone bone in cold water of 10 ~ 35 ℃.

After washing the cold water, water is added so that the bone is submerged in order to remove foreign substances and remaining blood in the bone, and then heated by boiling over 20-30 minutes. The water to be added is preferably an integer. Most foreign matters can be removed only by heating the bones to a high heat, but in order to remove the foreign substances, when the salt is added to the water to increase the salinity of the water during the heating, the foreign substances contained in the bones have a salinity. Easily discharged with high water can further increase the effect of removing foreign substances. The amount of salt added at this time is preferably 30 to 50g per liter of water. In addition to the salt, liquor containing alcohol such as shochu or sake can be added to enhance the effect of removing foreign substances. The added shochu or sake is preferably 10 to 20cc per liter of water.

When the foreign matter is removed by the above treatment, the bone bones are removed, washed again with running water, put in an empty pot, and purified water is added to perform a primary heating process. In this case, the amount of purified water added to the pot is preferably 10 to 20 times the weight of the bone material.

In the primary heating process, heating is performed without any additional ingredients other than bone bone in order to sufficiently concern the taste of bone bone broth, but the addition of bitter poached water together to reduce the greasy taste and smell peculiar to bone bone broth. desirable.

It is a perennial herb of the Asteraceae family and is commonly found in the mountains and south of central China and Japan. Its roots and leaves are eaten mainly, and are commonly used as kimchi, radish, salad, and tea substitutes.

To get the bitter poached water, clean the roots and leaves of the bitter moth, and then add 50 to 150 g of washed bitter to 1 liter of water and boil it for 10 to 15 minutes using the low heat strength of the general gas range, then remove the bitter bitter. You can get water.

Here, the ratio of the purified water and the bitter poached water is preferably in the range of 0.5 to 1 liter of the bitter poached water per 100 liters of integer.

By using the purified water and bitter poached water together as above, the primary bone is heated, and the flavor contained in the bitter poached water can reduce the unique greasy taste and smell that comes out of the bone. . In addition, the use of bitter poached water can also neutralize the cholesterol present in the bone stock.

The primary heating step is preferably heated for 20 to 36 hours at a temperature of 95 ± 10 ℃, more preferably 24 to 30 hours.

According to the research of the present inventors, since the elution amount of Ca and P in the bone bone material does not increase even when the heating process is performed for more than 36 hours, heating over the above time may be uneconomical and rather deteriorate the flavor. In addition, when the heating process is performed for less than 20 hours, Ca and P are not sufficiently eluted in the bone material, and the Ca / P ratio is less than 1, which may lower the intake and absorption of Ca. It is nutritionally undesirable.

In addition, in order to more elute Ca and / or P in the primary heating step, it is preferable to add 0.1% citric acid at 0.001 to 0.01 times the integral weight, and / or under a pressure of 1.1 to 1.8 kg / cm ² . It is preferable to carry out the heating process. Elution of calcium can be further promoted by carrying out the heating process by adding the predetermined amount of 0.1% citric acid as described above. In addition, it is possible to further promote the dissolution of calcium and phosphorus by performing the heating process under the predetermined pressure described above.

As described above, when the primary bone bone broth is obtained through the primary heating process, the primary bone bone broth and the bone bone dust (sand bone material) are separated, and the separated primary bone bone broth is cooled at a low temperature. The separated bone material is placed in a pot again, and a second heating process is performed by adding an integer of 10 to 20 times the weight of the bone material.

The secondary heating process is carried out by incorporating additive materials together with the bone material to further improve flavor and impart functionality. The additive material may include a medicinal herb material consisting of basic spices such as green onions, onions, garlic, ginger, pepper and herbal medicines.

The additive material is not added in the primary heating process for obtaining the primary bone stock, in order to prevent excessive blocking of the flavor unique to the bone bone stock due to the seasoning material or the herbal medicine material. The additive material can be added only in the secondary heating process for obtaining the second bone bone stock, thereby further improving the flavor and nutrition of the finally obtained bone stock.

The medicinal herb material is a material added in order to add flavor and functionality to the bone bone broth, it is preferable to mix and configure so that the sewage, acid powder, and donkey are 0.5 to 1.5: 0.3 to 0.8: 0.7 to 1.2, respectively. By adding the medicinal herb material configured as described above in a weight ratio of 5 to 15 weights with respect to 100 weight of the bone bone material, it can exhibit a light yet delicious flavor and can supplement the nutrients to improve the function as a supplement.

The seasoning material is a weight ratio of 10 to 15 weights to 100 weight of bone material, onions 15 to 20 weights, garlic 5 to 8 weights, ginger 2 to 3 weights, pepper 0.5 to 0.8 It can be added in the weight ratio of weight.

Secondary bone stock can be obtained by adding the above-mentioned additive material and then heating the bone bone material at a temperature of 95 ± 10 ° C. for 5 to 12 hours.

When the secondary bone bone stock is obtained as described above, the secondary bone bone stock and the bone marrow pile (the dead bone material) are separated, and the separated secondary bone bone stock is cooled at a low temperature. Then, the first bone bone broth and the second bone bone broth are mixed together in a pot, and the third bone heating process is performed by boiling the mixed bone bone broth at 95 ± 10 ° C. for 10-15 minutes. When the mixed bone bone broth boils, the sundae is added to boil the bone bone broth further for 10 to 20 minutes so as to sufficiently fill the sundae, thereby finally producing the bone bone sundae soup.

Here, sundae can be used commercially available, for example, can be used byeongcheon sundae produced mainly from meat, vegetables, pork, pork fat. The prepared bone bone sundae can further adjust the taste according to the user's preference, such as salt, green onions.

The bone bone sundae produced through the above process has no greasy or ugly taste as well as no smell or mischievous taste, and adds a rich taste to the smoothness and lightness of the soup. In addition, since cholesterol is lowered and the content of Ca and P is higher than the conventional one, the intake and absorption rate of Ca can be further increased by a preferable ratio of Ca and P, and thus excellent efficacy as a nutritional supplement and a nutritional diet.

Hereinafter, the experimental example which shows the effect which concerns on this invention concretely is described concretely.

Experimental Example  1: Calcium and Phosphorus Content Analysis

2.5L of purified water and 150g of dead bone were put into a container, and heated, and it heated for 12, 16, 20, 24, 30, 36, 40 hours, respectively, maintaining the temperature in a container at 99 +/- 1 degreeC. In addition, the 24-hour sample and the 30-hour sample were tested by dividing into groups with and without addition of 10 mL of 0.1% citric acid, respectively.

After the heating, the eluate was cooled and 20 mL of the eluate was taken to quantify the calcium and phosphorus contents, and then the calcium and phosphorus contents were calculated based on the quantified amounts. The experiment was repeated three times to find the average value.

Quantification of calcium was analyzed by the method of Brooks et al. (IB Brooks, GA Luster and DG Easterly: At. Absorp. Newsl. 9, 93 (1970)) and trichloroacetic acid (TCA) to remove protein in 20 mL of eluate. 20 mL was added and centrifuged for 20 minutes at 4 ° C and 10,000 rpm. 1 mL of 5% lanthanum chloride was added to 10 mL of the supernatants, and the mixture was diluted to 50 mL. Quantification was measured by an atomic absorption spectrophotometer (Shimazu AA 625), and the standard solution was prepared by diluting a reagent for atomic absorption (Junsei Chem. Co. Ltd., 1,000 ppm). Quantification of phosphorus was performed by Chen et al. (PS Chen, Toribara, TY, and Huber Warner; Analytical Chemistry 28 (11), 1756 (1956)), and the supernatant was obtained in the same manner as above and measured at 820 nm with a spectrophotometer (PYE UNICAM pu 8,800 uv / vis Spectrophotometer, PHILIPS).

The amount of Ca and P eluted per 150 g of bone (unit: mg) 12hr 16hr 20hr 24hr 30hr 36hr 40hr Ca 19 24 38 45 56 62 65 P 26 27 30 28 21 21 19

The elution amount of calcium increased with increasing heating time, but there was no significant difference in the elution amount when heating for more than 36 hours. In addition, the amount of phosphorus elution increased to some extent and then decreased after heating for a certain time. If the elution amount of phosphorus is higher than calcium at 16 hours or less of heating time, it acts as an obstacle to the intake and absorption of calcium. Calcium phosphorus ratio (Ca / P ratio) was found to be more than 1 in 20 hours or more, especially in 24 to 30 hours it was confirmed that the calcium phosphate ratio of about 2 is preferable.

Ca content with or without citric acid (unit: mg) 24hr 30hr Citric acid addition X 45 56 Citric Acid O 53 69

In the case of adding a predetermined amount of 0.1% citric acid in the primary heating step, it was confirmed that the elution amount of calcium can be further increased.

Experimental Example  2: sensory test

Prepared 1kg of bones, washed in cold water and then added enough water to submerge the bones and boiled on high heat for 20 minutes to remove blood and debris. The pretreated bones and the purified water 16L, 0.1% citric acid 20mL were put together in a pot and heated for 1 hour at medium heat (99 ± 1 ℃) for 24 hours. After the primary bone marrow broth obtained from the primary heating and the bone material were separated, the separated bone material and purified water 12L were put together in a pot and heated for 2 hours at medium heat for 7 hours. After separating the second bone bone broth obtained from the secondary heating and the bone material, the primary bone bone stock and the second bone bone stock was mixed and heated 3 times for 15 minutes at medium heat. A commercially available Byeongcheon Sundae was added to the mixed bone bone broth obtained by the tertiary heating, and boiled for 10 minutes to finally obtain a bone bone sundae soup.

In the bone bone sundae obtained in the above step, the sample using the bone bone broth prepared by further adding 150 mL of bitter poached water (water boiled 100 g per 100g to 1 liter of water for 10 minutes) in the first heating step, without addition Divided into samples using the bone bone broth prepared was applied to the sensory test. In addition, the sample, in the secondary heating step in the weight ratio of 1: 0.5: 0.8 mixed bone herbs made of sewage, medicinal herbs, and Angelica in a weight ratio of 10 weight to 100 weight of bone material, The samples used were further divided into samples using bone bone broth prepared without addition thereof, and then applied to the sensory test. The sensory test was performed on a panel of 20 adults, and the results obtained from the 5-point evaluation method on the degree of unfeeling and overall preference are shown in Table 3 below.

Sensory test results Unfeeling Comprehensive Preference Use of bitter poached water O
Herbal Medicine Ingredients O 4.3 4.7 Use of Herbal MedicinesX 3.9 4.1 Use of bitter poached waterx
Herbal Medicine Ingredients O 3.2 3.4 Use of Herbal MedicinesX 2.4 2.8

Sensory Evaluation Criteria (5-point Evaluation Method)

5: very good 4: good 3: normal 2: bad 1: very bad

As a result of the sensory test, the bone bone sundae according to the manufacturing method of the present invention not only significantly reduced the flavor but also reduced the overall flavor compared to the case of not using bitter poached water and / or not using the herbal medicine materials (sewage, acid powder and donkey). It was found to be excellent in the degree of preference.

Claims (3)

Preparing a bone bone made of a beef bone and pretreating by removing blood and foreign matter;
To the pretreated sand bones, an integer of 10 to 20 times the weight of the bone material is added, and 50 to 150 g of bitter water per liter of water is added to the range of 0.5 to 1 liter per 100 liters of water for the first 20 to 36 hours. Heating;
Separating the primary bone marrow broth and the bone material obtained in the first heating step, and then adding an integer of 10 to 20 times the weight of the bone material to the separated bone material and performing secondary heating for 5 to 12 hours;
Separating the second bone marrow broth and the bone material obtained in the second heating step, then mixing the primary bone marrow broth and the second bone marrow broth and subjecting the mixture to third heating for 10 to 15 minutes;
Adding a sundae to the mixed bone bone broth obtained in the third heating step and boiling for 10 to 20 minutes to obtain a sundae soup, characterized in that it comprises a step. According to claim 1, wherein the secondary heating step in the weight ratio of 0.5 to 1.5: 0.3 to 0.8: 0.7 to 1.2 of the herbal medicine material composed of sewage, acid powder, and Angelica of about 5 to 15 weight relative to 100 weight of bone material A method for producing a bone bone sundae, characterized by further adding in a weight ratio. The method of claim 1, wherein the primary heating step is a method for producing bone bone sundae characterized in that the heating for 24 to 30 hours.

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