KR20020087659A - Gelly made of the soup made of the bones of a cow and method manufacturing the same - Google Patents

Abstract

PURPOSE: Provided are jelly made of beef bone stock and its manufacturing method by adding starch, glutinous rice flour and gelatin to the fat or oil removed beef bone stock. Therefore, prepared jelly has characteristic flavor and taste of the beef bone stock and abundant nutrients. CONSTITUTION: The method for manufacturing jelly is characterized by comprising the steps of: preparing beef bones and infusing them at 45-55 deg.C for 6-7 hours, at 70-80 deg.C for 6-7 hours, at 100-110 deg.C for 1-2 hours and at 70-80 deg.C for 10-12 hours sequentially; removing fat or oil components from the beef bone stock and maturing it at 15-20 deg.C for 20-24 hours; and adding 2-3 wt.% of starch, 4-5 wt.% of glutinous rice flour, 0.0015-0.002 wt.% of gelatin.

Description

{Gelly made of the soup made of the bones of a cow and method manufacturing the same}

The present invention relates to beef bone jelly and a method for manufacturing the same, and more particularly, to the bone bone prepared in the form of jelly by adding starch, glutinous rice flour and gelatin to the beef bone broth from which fat or oil components have been removed. It is about.

The right bone is rich in calcium and has been used as a food for nutrition and nutrition for Koreans. It is known to be especially good for osteoporosis and fracture patients. The right bone is composed of bones, leg bones, head bones, tail bones and other crushed bones, a good material for the intake of animal nutrients and calcium intake, but the cooking process is very long is not suitable for the busy modern man's diet.

In order to solve this problem and facilitate the intake of nutrient-rich bone ingredients, Korean Patent Application Nos. 1994-30975 and 1991-24686 are mixed with dried bone and other subsidiary materials, vacuum dried, and vacuum-packed for easy cooking. The bone bone dwelling station was prepared to be described, the Republic of Korea Patent Application No. 1995-4300 has been disclosed the noodle prepared by powdering the bone bone broth.

In addition, Korean Patent Application Nos. 1992-7203 and 1995-29 disclose examples of making broth using a bone bone and vacuum packaging the same.

However, instant foods manufactured to meet the tastes of modern people using the right bone still lack development compared to their needs.

The inventors of the present invention while developing instant foods suitable for the taste and diet of modern people using the bone, not only does the nutrients are destroyed while maintaining the original taste of the bone soup, but also by adding a variety of ingredients to the bone soup to cook separately The present invention has been completed by preparing a bulge bone made easy to eat without going through the process.

Accordingly, it is an object of the present invention to provide a method for producing mussels, which have been mulated to facilitate eating while maintaining the inherent taste of the rib bones.

In addition, another object of the present invention to provide a bone bone produced by the method of producing the bone bone.

In order to achieve the above object, the present invention

1) preparing blood bones from which blood and meat have been removed;

2) boiling the right bone;

3) removing fat or oil from the boiled beef bone broth;

4) aging the beef bone broth from which the fat or oil is removed; And

5) provides a method for producing a bone bone, characterized in that the step of adding the starch 2-3 weight%, glutinous rice flour 4-5% by weight and gelatin 0.0015-0.002% by weight to the aged beef bone broth. .

In the manufacturing method of the bone bone according to the present invention, in addition to starch, glutinous rice flour and gelatin, soybean juice, wheat flour, malt gold or a mixture thereof may be further added to the aged beef bone broth.

In addition, in the method of manufacturing the bone bone according to the present invention, the starch is preferably potato starch or sweet potato starch, the soybean juice is preferably peanut juice.

Hereinafter will be described in detail the manufacturing method of beef bones according to the present invention.

In order to manufacture the right bone according to the present invention, it is necessary to first chop fine bones of fine quality, and to remove the blood attached to the blood and the right bone, and the right bones are bone bones, tail bones, right foot bones, head bones, mixed bones or mixtures thereof It is preferable. In order to remove the blood of the right bone in the finely swelled right bone soaked in water at 13-18 ℃ temperature for 10-12 hours, it is preferable to put the right bone in boiled water of about three times the boiled bone and boil again. When the water containing the bone is boiled, the bone is taken out, and the bone is soaked in ice water for 1-2 hours to completely remove the blood from the bone and the meat attached to the bone. Soaking the right bone in ice water is characterized in that the fat is easily removed and the destruction and loss of nutrition is prevented.

To boil the right bone component from the right bone from which the meat attached to the blood and the right bone is removed, it is necessary to boil the right bone, and to boil the right bone component, it is important to boil while gradually adjusting the temperature. That is, 6-7 hours at 45-55 ° C, preferably 6 hours at 47 ° C, 6-7 hours at 70-80 ° C, preferably 6 hours at 74 ° C, 1-2 hours at 100-110 ° C, It is preferably boiled at 100 ° C. for 1 hour and then bathed at 70-80 ° C. for 10-12 hours, preferably at 80 ° C. for 12 hours.

For the light taste of the bone soup, the process of removing fat or oil from the bone soup is required.To this end, the broiled beef bone broth is used for 3-4 hours at minus 20-minus 30 ℃, especially at minus 20 ℃ for 3 hours. After quenching, it is desirable to remove the resulting fat or oil components.

On the other hand, in order to obtain a pure bone liquid broth to remove the fat or oil components as described above, the step of filtering impurities on the bone bone with 0.01-0.02mm size, preferably 0.02mm size further It is preferred to be included.

Thereafter, the prepared beef bone broth is aged at 15-20 ° C. for 20-24 hours. When the aging temperature exceeds 20 ℃, the problem occurs that the right bone decay, if less than 15 ℃ may cause problems such as the bias of the constituent material, it is preferable to maintain the temperature to mature, in particular, 20 Preferably aged at 24 ° C. for 24 hours.

The bone bone according to the present invention is prepared by adding 2-3% by weight of starch, 4-5% by weight of glutinous rice flour and 0.0015-0.002% by weight of gelatin to the aged beef bone broth. Starch and glutinous rice flour are added to increase cohesion of beef bone broth, and gelatin is required to prepare beef bone broth in the form of jelly. The starch in the above is preferably potato starch or sweet potato starch, particularly preferably added at 2% by weight. In addition, it is particularly preferable that glutinous rice flour is added in an amount of 4% by weight and gelatin in an amount of 0.0015% by weight.

On the other hand, it is preferable that in addition to the starch, glutinous rice flour and gelatin, soybean juice, wheat flour, malt gold or a mixture thereof is added to the bone bone according to the present invention. In the above, soybean juice is added to add the vegetable nutrients to the prepared beef bone, all kinds of soybean juice can be used, but it is preferable to use peanut juice. The soybean juice is preferably added in 4-5% by weight, particularly preferably in 4% by weight of peanut juice. In addition, the flour is added for shaping the golgol, and is preferably added at 2-3% by weight, in particular at 2% by weight.

The malt gold is added to impart the appearance of shine and nutrition to the prepared beef bones, it is preferably added in 0.2-0.3% by weight, in particular 0.2% by weight.

In the present invention provides a bone bone prepared by the above method, the bone bone prepared by the method according to the present invention can be used for various uses.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example 1 Removal of Blood and Meat from Bone

The bone was chopped to a size of 5 cm and then immersed for 10 hours in water at a temperature of 15 ℃. After boiling water three times as much as the bones, the bones were put again and boiled again, and the bones were pulled out and soaked in ice water for 1 hour to completely remove the blood and the meat and fat from the bones.

Example 2 Sterilization of Bone Bone Components

The bones from which blood and meat were removed in Example 1 were boiled for 6 hours at 47 ° C. low heat, 6 hours at 74 ° C. medium heat, and 1 hour at 100 ° C. strong fire, and then heated at 80 ° C. for 12 hours. .

Example 3 Oil Component Removal and Aging

After cooling the bone bone broth prepared in Example 2 for 3 hours at minus 20 ℃, the resulting oil was removed, and the impurities on the broth were filtered off with a size of 0.02mm. The filtered broth was boiled at 150 ° C. for 1 hour and then cooled at 40 ° C. After filtering out impurities with a size of 0.02 mm again, the bone and bone broth from which the oil and impurities were removed were aged at 20 ° C. for 24 hours.

Example 4 Preparation of Beef Jelly

Peanut juice, potato starch, glutinous rice flour, wheat flour, salt, gelatin, and malt were added to the bone bone broth in the mixing ratio of Table 1 to prepare a bone bone.

ingredient Compounding ratio (%) Beef bone broth 87.7685 Peanut Juice 4 Potato starch 2 Glutinous rice flour 4 Power Wheat Flour 2 Salt 0.03 gelatin 0.0015 Fucked 0.2 Sum 100

Peanut juice was added to the bone bone broth prepared in Example 3, heated at 80 ° C. for 1 hour, the temperature was raised to 90 ° C., and potato starch and glutinous rice flour were added. After the temperature was lowered to 50 ° C., forceful flour was added, the temperature was raised to 80 ° C. and heated for 1 hour, and then the temperature was raised to 100 ° C. for 20 minutes.

Salt was added thereto, cooled to 70 ° C., and gelatin and malt were added thereto. The temperature was then lowered to 2 ° C. and aged for 18 hours.

As a result of tasting the prepared bone bones to 10 sensory evaluation agents, it was confirmed that the bone bones with the unique flavor of the right bone were produced.

As described in detail above, the present invention was prepared by adding starch, glutinous rice flour and gelatin to beef bone broth. The bone bone according to the present invention was prepared to facilitate eating while maintaining the flavor of the bone bone without nutrients being destroyed. Therefore, the bulgogi can be used in various dishes such as ice cream, children's sweets, baby food, patient and senior citizen's nutrition, health food, nutritional supplements, functional drinks, milk, yogurt, sherbet and soup, stew, pizza.

Claims (9)

1) preparing blood bones from which blood and meat have been removed; 2) boiling the right bone; 3) removing fat or oil from the boiled beef bone broth; 4) aging the beef bone broth from which the fat or oil is removed; And 5) Method of producing a bone bone, characterized in that the step of adding the starch 2-3 weight%, glutinous rice flour 4-5% by weight and gelatin 0.0015-0.002% by weight to the aged beef bone broth. The method of claim 1, wherein the right bone is bone bone, tail bone, right foot, head bone, mixed bone or a mixture thereof. The method of claim 1, wherein the step of boiled the bone is boiled for 6-7 hours at 45-55 ℃, 6-7 hours at 70-80 ℃, 1-2 hours at 100-110 ℃, 70-80 ℃ Method of producing a bone bone, characterized in that for 10-12 hours in hot water. The method of claim 1, wherein the fat or oil component is removed after quenching the bone soup at minus 20-minus 30 ° C for 3-4 hours. The method of claim 1, wherein the starch is potato starch or sweet potato starch, characterized in that the manufacturing method of beef bones. The method of claim 1, wherein the step of maturing the beef bone broth is characterized in that it is made for 20-24 hours at 15-20 ℃. The method of claim 1, wherein 4-5% by weight of soybean juice, 2-3% by weight of wheat flour, 0.2-0.3% by weight of malt gold, or a mixture thereof are further added to the aged beef bone broth. . The method of claim 1, wherein after removing the fat or oil component from the bone bone broth, further comprising the step of filtering the bone bone broth with a 0.01-0.02mm. Ugol bone prepared according to the method of any one of claims 1 to 8.