Apparatus for manufacturing sundae-guk using dual-extraction blending process

Abstract

The double extraction mixing method sundae soup manufacturing device according to the present invention comprises: a kiln section into which raw materials including pig head bones, pig leg bones, and old chickens are introduced; a double extraction section configured to extract a first broth by heating the kiln section while it is filled with water, and to extract a second broth by adding fresh water to the raw materials remaining in the kiln section after discharging the first broth and heating it further; a broth mixing section configured to combine the first broth and the second broth in one container to produce a mixed broth; a filling mixing section configured to form a sundae filling by adding seasonings and spices to filling materials including minced pork, blood, chives, and glass noodles and mixing them; a filling section configured to fill the sundae filling into the pig small intestine; a sundae heating section configured to boil the small intestine filled with the sundae filling by introducing it into a heating medium; and a cooling storage section configured to cool and seal the boiled sundae for storage.

Description

Technology Field

[0001] The present invention relates to an apparatus and method for manufacturing sundaeguk using a double extraction mixing method. Background Technology

[0002] In the conventional field of sundaeguk production, the single-boiling method, in which pork bones and by-products are placed in a single pot and heated for a long period to extract the broth, has been widely adopted. However, this single-boiling method entails problems such as uneven turbidity and fat content in the broth, as collagen and lipid components from the bone tissue are excessively leached out during the initial heating phase. Furthermore, in the sundae manufacturing process, the mixing of filling ingredients and the addition of seasonings largely depend on the cook's experiential sense, resulting in significant variations in taste and texture between products. Additionally, during the process of boiling the head meat, quality defects frequently occurred where certain parts were overcooked or undercooked because they were heated uniformly without considering the heat penetration characteristics of specific parts, such as the heart. Similarly, kkakdugi (diced radish kimchi) and seasoning sauce were manufactured without a standardized mixing system, making it difficult to consistently maintain the overall quality of a bowl of sundaeguk.

[0003] Driven by the recent trend of consolidation and franchising in the food service industry, active attempts are being made in sundaeguk manufacturing facilities to simultaneously achieve large-scale production and ensure consistent quality. In the area of ​​broth preparation, the concept of dual extraction—where the first and second broths are extracted separately from the same raw materials and then mixed according to adjusted ratios—is being discussed to some extent; however, technology that systematically defines the heating time, extraction volume, and mixing ratio for each extraction stage has not yet been established. In the field of sundae filling ingredients, approaches are being attempted to enhance flavor homogeneity by applying special seasonings utilizing umami-enhancing materials such as bonito flake decoctions, and by managing pepper particle size to specific mesh specifications. In the field of head meat preparation, there is also a trend toward improving texture by setting differential input times for different cuts and introducing a residual heat simmering process.

[0004] Against this backdrop, there is a need for technology capable of simultaneously achieving rich flavor and optimal concentration by clearly separating the broth extraction process into a dual stage of initial and secondary boiling, and numerically specifying the heating conditions and extraction volume ratios for each stage. Furthermore, it is necessary to establish an integrated manufacturing system that can stably control moisture retention and texture by quantitatively standardizing the blend of sundae filling ingredients and seasoning composition, and combining a two-stage heat treatment system of rapid cooling and reheating after boiling. In the preparation of pig's head meat, there is also a technical demand for manufacturing devices and methods that can simultaneously improve the quality uniformity and production efficiency of all components of sundaeguk by systematizing the staggered input of main ingredients and by-products and the residual heat simmering process, and by centrally managing the boiling, filtration, and aging processes of the seasoning sauce, as well as the pickling of cubed radish and the carbonated beverage-based fermentation promotion process. Prior art literature

[0005] Korean Published Patent No. 10-2816305 The problem to be solved

[0006] The present invention aims to provide a dual-extraction mixed-method sundaeguk manufacturing apparatus and method capable of simultaneously improving the quality uniformity of all components of sundaeguk and production efficiency by separating the broth extraction process into a dual stage of first boiling and a double boiling, numerically specifying the heating conditions and extraction volume ratio of each stage to simultaneously achieve a rich flavor and appropriate concentration, standardizing the quantitative mixing of sundae filling ingredients, systematizing the staggered input of head meat and residual heat simmering process, and unifiedly integrating the boiling, filtration, and aging process of the seasoning sauce with the fermentation promotion process of the cubed radish kimchi. The technical problems of the present invention are not limited to those mentioned above, and other unmentioned technical problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0007] A double extraction mixing method sundae soup manufacturing device according to the first embodiment of the present invention comprises: a kiln section into which raw materials including pig head bones, pig leg bones, and old chickens are introduced; a double extraction section configured to extract a first broth by heating the kiln section while it is filled with water, and to extract a second broth by adding fresh water to the raw materials remaining in the kiln section after discharging the first broth and heating it further; a broth mixing section configured to combine the first broth and the second broth in one container to create a mixed broth; a filling mixing section configured to form a sundae filling by adding seasonings and spices to filling materials including minced pork, blood, chives, and glass noodles and mixing them; a filling section configured to fill the sundae filling into the pig small intestine; a sundae heating section configured to boil the small intestine filled with the sundae filling by introducing it into a heating medium; and a cooling storage section configured to cool and seal the boiled sundae for storage.

[0008] In the first embodiment, the double extraction unit is configured to obtain 50L of primary broth by heating strongly for 10 hours during the process of extracting the primary broth, and to obtain 90L of secondary broth by heating additionally for 6 hours during the process of extracting the secondary broth, and the broth mixing unit may be configured to produce 140L of mixed broth by combining the primary broth and the secondary broth.

[0009] In the first embodiment, the double extraction mixing method sundaeguk manufacturing device further includes a seasoning manufacturing unit that manufactures a special seasoning consisting of a concentrated liquid produced by mixing and boiling ingredients including soy sauce, red chili peppers, and dried bonito flakes, and the filling ingredient mixing unit may be configured to mix the special seasoning manufactured in the seasoning manufacturing unit and pepper of a predetermined particle size into the filling ingredients.

[0010] In the first embodiment, the double extraction mixing method sundaeguk manufacturing device may further include a simmering sauce manufacturing unit that prepares a simmering sauce by adding ginger, onion scraps, and sugar to soup soy sauce and dark soy sauce and boiling it; a filtration unit that extracts a clear liquid by filtering out solids from the simmering sauce; a seasoning sauce mixing unit that mixes the simmering sauce extracted from the filtration unit with red pepper powder; and a seasoning sauce aging unit that ages the seasoning sauce mixed in the seasoning sauce mixing unit under a refrigerated state.

[0011] In the first embodiment, the double extraction mixing method sundaeguk manufacturing device may further include a radish kimchi pretreatment unit that cuts radish into a predetermined size, pickles it in a pickling solution containing salt and sugar, and removes moisture; a radish kimchi seasoning unit that prepares radish kimchi seasoning by mixing red pepper powder, sugar, and auxiliary ingredients in a predetermined ratio; and a radish kimchi mixing unit that mixes the radish kimchi seasoning with the pickled radish and adds cider to form a broth.

[0012] In the first embodiment, the double extraction mixing method sundaeguk manufacturing device may further include a head heating unit that heats a cleaned pig's head and heart together with coarse salt and minced ginger, a steaming unit that cooks the inside of the pig's head and heart with residual heat after heating is completed in the head heating unit, and a dismantling unit that performs deboning work when the fat layer solidifies after cooling the cooked pig's head and heart.

[0013] In the first embodiment, the dual extraction unit includes a concentration sensing unit that detects the concentration of the broth during the extraction process of the first broth, an extraction determination unit that determines the time when the extraction of the first broth is completed by comparing the concentration value detected by the concentration sensing unit with a preset reference concentration value, and an input amount calculation unit that discharges the first broth and calculates the input amount of new water based on the determination result of the extraction determination unit, and the input amount calculation unit may be configured to correct the input amount of new water for the second broth extraction by reflecting the ratio of the discharge amount of the first broth and the detected concentration value to the reference concentration value.

[0014] In the first embodiment, the broth mixing unit may include a quality measuring unit that measures the concentration index of the first broth and the concentration index of the second broth, respectively; a ratio setting unit that sets the mixing ratio of the first broth and the second broth as an adjustable weight; and a mixing control unit configured to update the weight of the ratio setting unit based on each concentration index measured by the quality measuring unit, mix the first broth and the second broth according to the updated weight, verify whether the concentration index of the mixed broth is within a preset allowable range, and if it falls outside the allowable range, readjust the weight and repeat the mixing.

[0015] In the first embodiment, the filling mixing unit includes a uniformity measuring unit that measures the uniformity of mixing after adding the special seasoning and pepper to the filling, and a mixing feedback unit that controls the filling mixing unit to perform additional mixing if the uniformity value measured by the uniformity measuring unit does not reach a preset uniformity reference value. The mixing feedback unit may be configured to calculate an additional mixing time based on the difference between the uniformity value and the uniformity reference value, and to verify whether the uniformity has reached or exceeded the uniformity reference value by re-measuring through the uniformity measuring unit after performing the additional mixing.

[0016] In the first embodiment, the cooling storage unit includes a temperature sensing unit that detects the central temperature of the boiled sundae, a cooling control unit that adjusts the cooling speed by comparing the central temperature detected by the temperature sensing unit with a preset cooling target temperature, and a moisture correction unit configured to measure the surface moisture amount of the sundae after cooling is complete and compare it with a preset moisture reference value, and to perform moisture replenishment before sealed storage if it is less than the moisture reference value. The cooling control unit may be configured to track the change trend of the central temperature over time to calculate the expected time to reach the cooling target temperature, and to adjust the cooling intensity in steps based on the calculated expected time.

[0017] A method for manufacturing a double extraction mixing method of sundaeguk according to a second embodiment of the present invention comprises the steps of: introducing raw materials including pig head bones, pig leg bones, and old chickens into a pot, and heating the pot while it is filled with water to extract a first broth; after discharging the first broth, adding fresh water to the raw materials remaining in the pot and heating it further to extract a second broth; combining the first broth and the second broth in one container to create a mixed broth; forming a sundae filling by adding seasonings and spices to filling materials including minced pork, blood, chives, and glass noodles and mixing them; filling the sundae filling into a pig small intestine; boiling the small intestine filled with the sundae filling by introducing it into a heating medium; and cooling and sealing the boiled sundae for storage.

[0018] In the second embodiment, the step of extracting the first broth involves heating strongly for 10 hours to obtain 50 L of first broth, the step of extracting the second broth involves heating additionally for 6 hours to obtain 90 L of second broth, and the step of generating the mixed broth can generate 140 L of mixed broth by combining the first broth and the second broth.

[0019] In the second embodiment, prior to the step of forming the sundae filling, the method further includes the step of preparing a special seasoning consisting of a concentrated liquid obtained by mixing and boiling ingredients including soy sauce, red chili peppers, and dried bonito flakes, and the step of forming the sundae filling may involve adding the special seasoning and pepper of a predetermined particle size to the filling ingredients and mixing them.

[0020] In the second embodiment, the method may further include the steps of preparing a decoction by adding ginger, onion scraps, and sugar to soup soy sauce and regular soy sauce and boiling them; filtering out solids from the decoction to extract a clear liquid; mixing the extracted decoction with red chili powder; and aging the mixed seasoning mixture under refrigeration.

[0021] In the second embodiment, the method may further include the steps of cutting the radish into a predetermined size, pickling it in a pickling solution containing salt and sugar, and removing the moisture; mixing red pepper powder, sugar, and auxiliary ingredients in a predetermined ratio to prepare a kkakdugi seasoning; and mixing the kkakdugi seasoning with the pickled radish and adding cider to form a broth.

[0022] In the second embodiment, the method may further include the steps of: heating the prepared pig head and heart together with coarse salt and minced ginger; cooking the inside of the pig head and heart with residual heat after heating is complete; and performing deboning work when the fat layer solidifies after cooling the cooked pig head and heart.

[0023] In the second embodiment, the step of extracting the first broth includes a step of detecting the concentration of the broth during the extraction process and a step of determining the time when the extraction of the first broth is completed by comparing the detected concentration value with a preset reference concentration value, and further includes a step of discharging the first broth in response to the determination of the time when the extraction is completed, and a step of correcting and calculating the amount of new water to be added for the second broth extraction by reflecting the ratio of the amount of the first broth discharged and the detected concentration value to the reference concentration value, and the second broth can be extracted after filling with new water according to the calculated amount.

[0024] In the second embodiment, the step of generating the mixed broth includes measuring the concentration index of the first broth and the concentration index of the second broth, respectively; setting a weight corresponding to the mixing ratio of the first broth and the second broth based on each measured concentration index; and verifying whether the concentration index of the mixed broth is within a preset allowable range after mixing the first broth and the second broth according to the set weight. In the verification step, if the concentration index of the mixed broth deviates from the allowable range, the weight may be readjusted, the mixing may be repeated, and the verification may be performed again.

[0025] In the second embodiment, the step of forming the sundae filling may include the step of adding the special seasoning and the pepper to the filling ingredients and measuring the uniformity of the mixture; the step of calculating an additional mixing time based on the difference between the uniformity value and the uniformity reference value if the measured uniformity value does not reach a preset uniformity reference value; and the step of verifying whether the uniformity has reached or exceeded the uniformity reference value by re-measuring the uniformity after performing additional mixing during the calculated additional mixing time.

[0026] In the second embodiment, prior to the step of sealing and storing, the method may further include the steps of detecting the core temperature of the boiled sundae and adjusting the cooling speed by comparing the detected core temperature with a preset cooling target temperature, tracking the trend of change of the core temperature over time to calculate the expected time to reach the cooling target temperature, and adjusting the cooling intensity in stages based on the calculated expected time, and after cooling is complete, measuring the surface moisture content of the sundae and comparing it with a preset moisture reference value, and if it is less than the moisture reference value, performing moisture replenishment before sealing and storing.

[0027] As described above, the present invention has been explained by specific embodiments, but this is merely illustrative and various changes or modifications are possible without departing from the technical spirit or scope of the invention. Accordingly, the scope of protection of the present invention should be determined by the matters described in the claims set forth below and their equivalents. Effects of the invention

[0028] The present invention adopts a dual extraction configuration in which raw materials are heated over a high fire in a kiln for 10 hours to extract 50L of primary broth, and after draining the primary broth, new water is added to the remaining raw materials and heated for an additional 6 hours to extract 90L of secondary broth. By doing so, the invention maximizes the utilization efficiency of raw materials and provides a basis for combining two types of broths with different compositions in a complementary manner, by separating and extracting a rich primary broth concentrated with collagen and gelatin and a light secondary broth in which umami components and amino acids are leached from the same raw materials.

[0029] The present invention adopts a configuration in which the concentration of the primary broth is monitored in real time by a concentration sensing unit, and the extraction judgment unit compares the detected concentration value with a preset standard concentration value to automatically determine the time when extraction is completed. This allows for the stable securing of primary broth with a standard concentration or higher regardless of fluctuations in the state of the raw materials, and has the effect of controlling the extraction process based on objective concentration indicators without relying on the cook's experiential sense.

[0030] The present invention adopts a configuration in which the amount of new water to be added for secondary broth extraction is corrected by the non-linear correction amount calculation formula, Equation 1, namely Vadj = Vbase x (Cm / Cr) x EXP(alpha x (Cm - Cr) / Cr), in the amount of input. This configuration ensures that when the actual concentration of the primary broth is higher than the reference concentration, the amount of water to be added is increased non-linearly to sufficiently extract the components of the residual raw material, and when the concentration is lower than the reference concentration, the amount of water to be added is actively reduced to compensate for the concentration of the secondary broth. Furthermore, the non-linear correction based on an exponential function ensures the stability and precision of the correction even in extreme situations where the concentration deviation is large.

[0031] The present invention adopts a configuration in which the expected concentration after mixing the first broth and the second broth is calculated by the mixing concentration calculation formula, Equation 2, in the ratio setting unit, namely Cb = (w1 x Ca + w2 x Cd) / (w1 + w2) + beta x (Ca - Cd)^2 / (Ca + Cd). By quantitatively correcting non-linear mixing effects, such as the rearrangement of the collagen-gelatin binding structure and the merging of lipid emulsions caused by the concentration difference between the two broths, the invention improves the accuracy of predicting the concentration of the mixed broth and reduces the number of readjustments after mixing, thereby improving process efficiency.

[0032] The present invention adopts a feedback control configuration in which the mixing control unit verifies whether the concentration index of the mixed broth is within a preset allowable range and, if it falls outside the allowable range, readjusts the weights and repeats the mixing process. This allows the final concentration of the mixed broth to converge within the target allowable range despite variations in the state of the raw materials or minute deviations in heating conditions, thereby enabling highly reproducible quality control.

[0033] The present invention adopts a configuration in which minced pork, blood, chives, glass noodles, and special seasoning are mixed according to quantitative mixing standards in a filling mixing section, and the uniformity of the mixture is objectively evaluated by measuring the coefficient of variation at multiple points of the mixture in a uniformity measuring section. This ensures that the quality of the sundae filling is consistently maintained for each batch through numerical-based uniformity evaluation, rather than relying on subjective senses.

[0034] The present invention adopts a configuration in which additional mixing time is calculated in the mixing feedback unit using mathematical formula 3, namely Tadd = kappa x (CVm - CVr) x LN(1 + Nm / Nr), which is a feedback mixing time calculation formula. This allows additional mixing time to be adaptively calculated based on the measured uniformity deviation and the number of types of materials, so that the optimal mixing time is automatically adjusted even if the composition of the materials changes, and the mixing time does not become unrealistically long even if the number of types of materials increases due to correction based on a logarithmic function.

[0035] The present invention adopts a configuration in which the filling of the sundae is uniformly filled into the small intestine without voids at an appropriate density by means of a filling nozzle and a pressure regulating means in the filling section, thereby having the effect of stably maintaining the shape of the sundae during the boiling process and ensuring cross-sectional uniformity of the final product.

[0036] The present invention adopts a configuration that calculates the estimated time to reach cooling by comprehensively reflecting the current core temperature of the sundae, the heat transfer capacity of the cooling equipment, the shape characteristics of the sundae, and the surface moisture condition using Equation 4, which is a prediction formula for the time to reach cooling in the cooling storage unit, namely Tcool = (Th - Tg) / (lambda x Fp) x (1 + delta x Ms). By doing so, it is possible to control cooling customized to the individual characteristics of the sundae, prevent the risk of surface drying due to overcooling or microbial growth due to insufficient cooling, and optimize the energy consumption of the cooling equipment.

[0037] The present invention adopts a configuration in which the surface moisture content of the sundae is measured after cooling is completed in the moisture correction unit and compared with a preset moisture standard value, and if the moisture content is less than the moisture standard value, moisture is replenished, thereby compensating for surface moisture loss that occurs during the rapid cooling process in a timely manner, and thus maintaining the moist texture of the final product.

[0038] The present invention adopts a composition in which ingredients including soy sauce, red chili peppers, and dried bonito are mixed and boiled in a seasoning manufacturing unit to produce a special seasoning, thereby introducing a high-concentration umami concentrate in which the glutamic acid component of soy sauce and the inosinic acid component of dried bonito are synergistically combined into the sundae, resulting in a significantly improved flavor.

[0039] The present invention manufactures a seasoning sauce through a sequential process of a simmering sauce manufacturing section, a filtration section, a seasoning sauce mixing section, and a seasoning sauce aging section in a seasoning sauce manufacturing line. By adopting a configuration in which the aging completion point is determined by calculating the aging flavor index at the current time using mathematical formula 5, i.e., Sf = Si x (1 - EXP(-gamma x Ts)) x (Pw / Pr), which is an aging completion determination formula in the seasoning sauce aging section, it is possible to determine the aging completion point customized to the seasoning sauce composition, prevent flavor deficiency due to insufficient aging or flavor deterioration due to over-aging, and mathematically guarantee the attainment of the target flavor within a finite time by an exponential saturation model.

[0040] The present invention adopts a systematic process in a kkakdugi manufacturing line, which includes salting and sugaring by the kkakdugi pretreatment unit, adding cider and seasoning by the kkakdugi seasoning unit, and mixing by the kkakdugi mixing unit. By doing so, the carbonation of the cider softens the cell walls of the radish and promotes fermentation, thereby achieving the effect of simultaneously realizing a crisp texture and a deep fermented flavor.

[0041] The present invention adopts a systematic process in a head meat manufacturing line that includes heating with coarse salt and ginger using a head heating unit, steaming with residual heat using a steaming unit, and deboning using a dismantling unit. By utilizing residual heat for low-energy cooking, the internal tissue of the pig's head is cooked uniformly without overcooking, resulting in a soft texture. Additionally, deboning at the point where the fat layer solidifies after cooling makes it easy to secure pure lean meat with less fat.

[0042] The present invention has the effect of operating the entire process of making sundaeguk under organically linked automated quality control by configuring an integrated feedback control system in which mathematical formulas 1 to 5 are each applied to independent physical process steps while the output data is interconnected, the corrected input amount of mathematical formula 1 is reflected in the weight setting of mathematical formula 2, the securing of mixing uniformity by mathematical formula 3 affects the cooling prediction accuracy of mathematical formula 4, and the time of completion of aging by mathematical formula 5 is reflected in the scheduling of the entire process.

[0043] The present invention has the effect of providing a general-purpose manufacturing apparatus and manufacturing method in which each of the sub-parameters of Equations 1 to 5 can be adjusted according to the manufacturing environment, thereby adaptively responding to small-scale multi-product production in franchise stores, mass standardized production in central factories, and seasonal fluctuations, respectively.

[0044] The present invention adopts a configuration in which all components of sundaeguk, including broth, sundae, seasoning sauce, kkakdugi, and pig's head meat, are produced uniformly through a standardized process within a single manufacturing device, thereby enabling the stable supply of sundaeguk of uniform quality in franchise stores or mass production facilities, and has the effect of reducing equipment investment costs and management personnel required for the individual manufacturing of each component.

[0045] The effects of the present invention are not limited to those mentioned above, and various effects may be included within the scope obvious to a person skilled in the art from the contents described below. Brief explanation of the drawing

[0046] FIG. 1 is a block diagram showing the overall configuration of a double extraction mixing method sundaeguk manufacturing device according to one embodiment of the present invention. FIG. 2 is a block diagram showing the detailed configuration of a double extraction unit and a broth mixing unit according to one embodiment of the present invention. FIG. 3 is a block diagram showing the detailed configuration of a material mixing section according to one embodiment of the present invention. FIG. 4 is a block diagram showing the detailed configuration of a cooling storage unit according to one embodiment of the present invention. FIG. 5 is a block diagram showing the configuration of a seasoning sauce manufacturing line according to one embodiment of the present invention. FIG. 6 is a block diagram showing the configuration of a cubed radish kimchi manufacturing line according to one embodiment of the present invention. FIG. 7 is a block diagram showing the configuration of a head meat manufacturing line according to one embodiment of the present invention. FIG. 8 is a flowchart showing the basic process of a double extraction mixing method for manufacturing sundaeguk according to one embodiment of the present invention. FIG. 9 is a flowchart showing the detailed process of a broth extraction and mixing control method according to one embodiment of the present invention. Specific details for implementing the invention

[0047] FIG. 1 is a block diagram showing the overall configuration of a double extraction mixing method sundaeguk manufacturing device according to one embodiment of the present invention.

[0048] Referring to FIG. 1, the double extraction mixing method sundae soup manufacturing device according to the present invention includes a kiln section (100), a double extraction section (200), a broth mixing section (300), a filling mixing section (400), a filling section (500), a sundae heating section (600), a cooling storage section (700), a seasoning manufacturing section (800), a seasoning sauce manufacturing line (900), a cubed radish kimchi manufacturing line (1100), and a head meat manufacturing line (1400).

[0049] The kiln (100) is a large-capacity heating vessel into which raw materials including pig skull bones, pig leg bones and old chickens are introduced, and is a component that serves as the starting point for the double extraction process.

[0050] To describe the technical configuration of the kiln section (100) in detail, the kiln section (100) may include a main body into which raw materials are introduced, a water supply means for supplying water inside the main body, and a heating means for heating the lower or outer surface of the main body. The main body has a volume in which pig skull bones, pig leg bones, and old chickens can be introduced together, and may have a semi-open top structure for managing steam generated during the heating process. Since the kiln section (100) is configured so that the extraction of the first broth and the extraction of the second broth are performed sequentially in the same kiln, it is equipped with a discharge valve for discharging the first broth and a water supply valve for introducing new water. Accordingly, after the first broth extraction is completed, new water can be introduced to switch to the second broth extraction without removing the raw materials remaining inside the kiln section (100).

[0051] For example, raw materials including 15 kg of pig skull bones, 10 kg of pig leg bones, and 5 kg of old chicken are placed in the kiln (100), and 70 L of water is filled and heated over high heat for 10 hours, approximately 50 L of primary broth is extracted. Afterward, the primary broth is discharged, and 100 L of new water is filled into the remaining raw materials inside the same kiln (100) and heated for an additional 6 hours, approximately 90 L of secondary broth is extracted.

[0052] As another example, the same double extraction process can be applied even when the raw material composition is changed so that the kiln (100) is operated with only 20 kg of pork leg bones and 10 kg of old chickens. In this case, the collagen leaching amount of the first broth increases, and the Brix value may rise to 9.0 or higher, so the amount of new water added during the second broth extraction can be increased to 110 L to balance the concentration of the final mixed broth.

[0053] According to the configuration of the kiln (100), by sequentially extracting primary and secondary broths from a single kiln, the equipment investment cost can be reduced, and the remaining components of the raw materials can be effectively utilized to ensure diversity in the flavor of the broth. In addition, since the extraction process is switched quickly by the discharge valve and the water supply valve, the total production lead time is shortened.

[0054] The double extraction unit (200) is a component configured to extract a first broth by heating the kiln unit (100) while it is filled with water, and to extract a second broth by filling the raw material remaining in the kiln unit (100) with fresh water and heating it further after the first broth is discharged.

[0055] To explain the technical configuration of the dual extraction unit (200) in detail, during the extraction process of the first broth, collagen, gelatin, lipid components, and mineral components contained in the raw material are intensively extracted by heating at a high temperature for a long time. Accordingly, the first broth has a rich flavor and high viscosity and exhibits a milky white, cloudy appearance. During the extraction process of the second broth, umami components, amino acids, and residual collagen contained within the bone tissue of the raw material remaining after the first extraction are additionally extracted, but since they are extracted at a relatively low concentration, they have a light and clean flavor. Specifically, the dual extraction unit (200) can be configured to secure 50L of first broth by heating strongly for 10 hours during the process of extracting the first broth, and to secure 90L of second broth by heating additionally for 6 hours during the process of extracting the second broth. The heating time for the first broth is set to 10 hours because it is the minimum time required for the collagen contained in the pork leg bones and skull bones to be sufficiently hydrolyzed and converted into gelatin, and the heating time for the second broth is set to 6 hours because most of the umami components that can be additionally extracted from the remaining raw materials are extracted within 6 hours.

[0056] For example, if the amount of raw materials input increases by 1.5 times, the extraction volume of the first broth is adjusted to approximately 75 L and the extraction volume of the second broth is adjusted to approximately 135 L, thereby securing a total of 210 L of mixed broth. Conversely, if the amount of raw materials input decreases by 0.7 times, approximately 35 L of first broth and approximately 63 L of second broth are secured, thereby producing a total of 98 L of mixed broth.

[0057] According to this configuration of the dual extraction unit (200), two types of broth with different component compositions are sequentially extracted from the same raw material, thereby maximizing the utilization efficiency of the raw material and providing a basis for combining rich flavor and light flavor in a mutually complementary manner. In particular, by setting the extraction volume ratio of the first broth and the second broth to approximately 5:9 (50L:90L), a sufficient umami concentration can be secured in the total mixed broth of 140L without the rich component of the first broth being excessive. This has technical significance in resolving the problem of uneven broth concentration caused by excessive extraction in the initial stage and dilution in the later stage when relying on a single extraction in the conventional single-boiler method.

[0058] The broth mixing section (300) is a component that combines the primary broth and the secondary broth extracted from the double extraction section (200) in one container to produce a mixed broth.

[0059] To describe the technical configuration of the broth mixing unit (300) in detail, the broth mixing unit (300) may include a mixing container and a stirring means. The mixing container has a volume of 140 L or more, which is the sum of 50 L of the first broth and 90 L of the second broth, and the stirring means uniformly mixes the two types of broth. The rich collagen and gelatin components of the first broth and the mild umami components of the second broth are mutually diluted and complemented to produce a mixed broth having an appropriate concentration and a balanced flavor.

[0060] For example, if the Brix concentration of 50L of the first broth is 8.0 and the Brix concentration of 90L of the second broth is 3.5, the expected Brix concentration of 140L of the mixed broth is calculated to be approximately 5.1 by weighted average. Since this figure corresponds to the appropriate concentration range of Brix 4.5 to 6.0 for sundaeguk broth, it is possible to achieve a balance of appropriate richness and lightness preferred by consumers.

[0061] According to this configuration of the broth mixing section (300), the rich flavor of the first broth and the light flavor of the second broth can be quantitatively combined to stably produce a mixed broth of balanced sensory quality.

[0062] The filling mixing section (400) is a component that forms the filling of the sundae by adding seasonings and spices to the filling, which includes minced pork, blood, chives, and glass noodles, and mixing them.

[0063] To describe in detail the technical configuration of the filling mixing unit (400), the filling mixing unit (400) may include a mixing container into which the filling is introduced and a low-speed rotary stirrer. A special seasoning prepared in the seasoning manufacturing unit (800) may be introduced into the filling mixing unit (400). The special seasoning consists of a concentrated liquid made by mixing and boiling ingredients including soy sauce, red chili peppers, and bonito flakes, and is introduced into the filling along with pepper of a predetermined particle size. Here, pepper of a predetermined particle size refers to pepper ground to a particle size in the range of 20 mesh to 40 mesh, and in this range, the release rate of piperine is appropriately controlled so that a uniform flavor can be imparted to the entire filling of the sundae.

[0064] For example, 3 kg of minced pork, 2 kg of blood, 1 kg of chives, 1.5 kg of glass noodles, 0.5 L of special seasoning, and 30 g of ground pepper are added to the filling mixing section (400) and mixed with a low-speed stirrer for 5 minutes, so that the filling of the sundae is formed with each filling and seasoning evenly dispersed.

[0065] According to this configuration of the filling mixing section (400), various fillings, seasonings, and spices are uniformly mixed according to quantitative mixing standards, so the taste and texture of the sundae filling are maintained consistently for each batch.

[0066] The filling unit (500) is a component that fills the inside of a pig's small intestine with the filling formed in the filling mixing unit (400). The filling unit (500) includes a filling nozzle and a pressure regulating means, and ensures that the filling is uniformly filled inside the small intestine without voids at an appropriate density (85% to 95% of the volume inside the small intestine). Accordingly, the shape of the sundae is stably maintained during the boiling process, and the cross-sectional uniformity of the final product is ensured.

[0067] To explain the technical configuration of the filling unit (500) in more detail, the filling nozzle has an outer diameter suitable for the inner diameter of the small tube, and is configured so that the filling of the sundae is tightly filled inside the small tube without an air layer. The pressure regulating means maintains the filling pressure within a predetermined range to prevent the small tube from bursting due to excessive filling pressure or the filling pressure from causing a void in the filling of the sundae due to insufficient filling pressure. Both ends of the small tube are sealed by binding to prevent the filling of the sundae from leaking out during the boiling process.

[0068] For example, if the length of the small intestine is about 30 cm and the inner diameter is about 4 cm, the filling portion (500) can fill about 250 g to 280 g of sundae filling into one small intestine. If the filling density is less than 85%, voids are formed inside the sundae after boiling, resulting in poor texture, and if it exceeds 95%, the small intestine may rupture due to thermal expansion, so the filling density is managed within the above range.

[0069] The sundae heating unit (600) is a component configured to put a small intestine filled with sundae filling into a heating medium and boil it. The sundae heating unit (600) includes a heating tank and a temperature control means, and maintains the temperature of the heating medium in the range of 95℃ to 100℃ so that the sundae filling inside the small intestine cooks uniformly.

[0070] To explain the technical configuration of the sundae heating unit (600) in more detail, the heating medium may be boiling water or steam, and the volume of the heating tank is set so that the small intestine filled with sundae filling is completely submerged in the heating medium. The boiling time may be set in the range of 30 to 60 minutes depending on the diameter of the sundae and the composition of the filling material.

[0071] For example, if a sundae with a diameter of about 4 cm is boiled in 98°C water for 40 minutes, the minced meat and blood are completely coagulated and the glass noodles are sufficiently gelatinized, resulting in a sundae with appropriate elasticity. In the case of a large sundae with a diameter of 5 cm or more, the boiling time can be extended to 50 to 60 minutes to ensure it is thoroughly cooked to the center.

[0072] With this configuration of the sundae heating unit (600), the sundae filling inside the small intestine is uniformly heated and cooked, resulting in a safe food product and providing an appropriate elasticity and moisture.

[0073] The cooling storage unit (700) is a component configured to cool and seal the boiled sundae. The cooling storage unit (700) includes a rapid cooling means (e.g., a blast chiller), a sealing means (e.g., a vacuum sealer), and a low-temperature storage means, and rapidly lowers the central temperature of the boiled sundae to inhibit the growth of microorganisms and maintain the moisture retention rate at an appropriate level.

[0074] For example, if sundae with a core temperature of about 90°C immediately after boiling is placed into a blast chiller, the core temperature is lowered to 10°C or lower within 30 minutes. Afterward, if it is vacuum-packed and stored at a refrigerated temperature of 0°C to 4°C, the moisture retention rate of the sundae is maintained and the growth of microorganisms is effectively inhibited.

[0075] According to this configuration of the cooling storage unit (700), food safety is ensured by rapid cooling, and moisture loss and oxidation are prevented by sealed storage, so the texture and flavor of the sundae are maintained for a long period of time. The detailed configuration of the cooling storage unit (700) will be described later in FIG. 4.

[0076] The seasoning manufacturing unit (800) is a component that manufactures a special seasoning consisting of a concentrated liquid formed by mixing and boiling ingredients including soy sauce, red chili peppers, and dried bonito flakes. Since soy sauce provides glutamic acid and dried bonito flakes provide inosinic acid (IMP), when these are mixed and boiled, a concentrated liquid is formed that exhibits a synergistic umami effect of glutamic acid and inosinic acid. The special seasoning manufactured in the seasoning manufacturing unit (800) is supplied to the filling mixing unit (400) to enhance the umami and flavor of the sundae filling.

[0077] To describe the technical configuration of the seasoning manufacturing unit (800) in detail, the seasoning manufacturing unit (800) may include a mixing container for containing soy sauce, red chili peppers, and dried bonito flakes, a heating means for heating and boiling the contents, and an extraction means for extracting a concentrate after boiling. The red chili peppers provide a spicy taste due to capsaicin and vitamin C, and the pigment components of the red chili peppers impart a red color to the concentrate through heating.

[0078] For example, when 500 mL of soy sauce, 200 g of red chili peppers, and 100 g of bonito flakes are added to the seasoning preparation unit (800) and boiled over medium heat for 20 minutes, approximately 400 mL of special seasoning concentrate is produced, in which umami components are concentrated as the water evaporates. As another example, if the amount of bonito flakes added is increased to 150 g, the content of inosinic acid is increased, and a concentrate with a more enhanced umami flavor is produced; conversely, if the amount of bonito flakes is reduced to 50 g, a concentrate in which the saltiness of the soy sauce is relatively prominent is produced. In this way, the flavor profile of the special seasoning can be customized by adjusting the ratio of each ingredient.

[0079] According to this configuration of the seasoning manufacturing unit (800), a high-concentration concentrate with synergistically combined umami components can be stably produced, which has the effect of significantly improving the flavor of the sundae filling.

[0080] The seasoning sauce manufacturing line (900) includes a simmering sauce manufacturing section (910), a filtration section (920), a seasoning sauce mixing section (930), and a seasoning sauce aging section (940), and the detailed configuration is described later in FIG. 5. The cubed radish kimchi manufacturing line (1100) includes a cubed radish kimchi pretreatment section (1110), a cubed radish kimchi seasoning section (1120), and a cubed radish kimchi mixing section (1130), and the detailed configuration is described later in FIG. 6. The head meat manufacturing line (1400) includes a head heating section (1410), a steaming section (1420), and a dismantling section (1430), and the detailed configuration is described later in FIG. 7.

[0081] When the overall configuration illustrated in FIG. 1 is combined, the double extraction mixing method sundaeguk manufacturing device according to the present invention is centered around a broth extraction process (cauldron section (100), double extraction section (200), broth mixing section (300)) and a sundae manufacturing process (filling ingredient mixing section (400), filling section (500), sundae heating section (600), cooling storage section (700)), wherein a special seasoning manufactured in the seasoning manufacturing section (800) is supplied to the filling ingredient mixing section (400), and the seasoning sauce manufacturing line (900), kkakdugi manufacturing line (1100), and head meat manufacturing line (1400) each have a structure that systematically produces the auxiliary components of sundaeguk. Accordingly, since all elements constituting sundaeguk are managed centrally within a single manufacturing device, there is an effect of simultaneously improving quality uniformity and production efficiency.

[0082] FIG. 2 is a block diagram showing the detailed configuration of a double extraction unit (200) and a broth mixing unit (300) according to one embodiment of the present invention.

[0083] Referring to FIG. 2, the dual extraction unit (200) includes a concentration detection unit (210), an extraction judgment unit (220), and an input amount calculation unit (230), and the broth mixing unit (300) includes a quality measurement unit (310), a ratio setting unit (320), and a mixing control unit (330). The broth extracted from the kiln unit (100) has its concentration detected by passing through the concentration detection unit (210) of the dual extraction unit (200), and based on the detection result, the extraction completion time is determined by the extraction judgment unit (220), and the input amount of new water for the second broth extraction is calculated by the input amount calculation unit (230). The processing results from each component of the dual extraction unit (200) are transmitted to the corresponding component of the broth mixing unit (300) and reflected in the mixing process.

[0084] The concentration detection unit (210) is a component that detects the concentration of the broth during the primary broth extraction process. The concentration detection unit (210) monitors the real-time concentration of the broth being extracted and performs the role of providing basic data necessary for subsequent extraction determination and input amount calculation.

[0085] To describe in detail the technical configuration of the concentration detection unit (210), the concentration detection unit (210) includes a concentration sensor that measures a concentration value representing the concentration of the broth in real time. Here, the concentration value is defined as an indicator including one or more of Brix value, refractive index, turbidity, viscosity, or electrical conductivity. For example, when using the Brix value as the concentration value, the concentration detection unit (210) includes a refractometer-type sensor to continuously measure the sugar content converted concentration of the broth being extracted. The concentration detection unit (210) transmits the measured concentration value to the extraction judgment unit (220) at predetermined time intervals (e.g., 30-minute intervals).

[0086] For example, during the 10-hour primary broth extraction process, if the concentration detection unit (210) measures the Brix value at 30-minute intervals, a total of 20 concentration value data are collected. During the initial 1 hour, a trend of concentration change in the form of a saturation curve can be observed in which the Brix value rises rapidly and then gradually increases at a slower rate.

[0087] According to this configuration of the concentration detection unit (210), it is possible to monitor changes in the concentration of the broth in real time during the extraction process and provide quantitative data necessary for determining the time when the extraction is complete.

[0088] The extraction judgment unit (220) is a component that determines the time when the extraction of the first broth is completed by comparing the concentration value detected by the concentration detection unit (210) with a preset reference concentration value. Here, the reference concentration value refers to a minimum concentration threshold value that can be judged to have appropriate flavor and concentration as the first broth, and can be set, for example, in the range of 7.0 to 9.0 based on Brix.

[0089] To explain the technical configuration of the extraction judgment unit (220) in detail, the extraction judgment unit (220) determines the point in time when the concentration value received from the concentration detection unit (210) becomes greater than or equal to the reference concentration value as the point in time when extraction is completed, and transmits an opening signal to the discharge valve of the kiln unit (100) to start the discharge of the first broth.

[0090] For example, when the reference concentration value is set to Brix 8.0, Brix 7.8 is detected after 8 hours have passed since the start of extraction and Brix 8.2 is detected after 9 hours, the extraction judgment unit (220) determines that the time after 9 hours is the time when extraction is completed. As another example, if the condition of the raw material is good and the rate of concentration increase is fast, the time when extraction is completed may be brought forward to 7 or 8 hours, and if the condition of the raw material is poor, it may be extended to 10 hours or later.

[0091] According to this configuration of the extraction judgment unit (220), since the time of completion of extraction of the first broth is determined based on objective concentration standards, there is an effect of stably securing the first broth having a concentration of at least a certain level regardless of fluctuations in the condition of the raw materials.

[0092] The input amount calculation unit (230) is a component that discharges the first broth and calculates the input amount of new water based on the judgment result of the extraction judgment unit (220). The input amount calculation unit (230) is configured to correct the input amount of new water for the second broth extraction by reflecting the ratio of the discharge amount of the first broth and the detected concentration value to the standard concentration value.

[0093] To explain the technical configuration of the input amount calculation unit (230) in detail, the input amount calculation unit (230) includes a flow sensor that measures the actual discharge amount of the first broth, and a calculation logic that calculates the optimal water input amount based on the discharge amount and concentration data. When defining parameters related to the input amount calculation, the discharge amount of the first broth is defined as V₁ (L), the concentration value detected by the concentration detection unit (210) is defined as C_measured, the preset reference concentration value is defined as C_ref, the reference input amount of new water for the second broth extraction is defined as V₂_base (L), and the corrected input amount is defined as V₂_adj (L). The input amount calculation unit (230) calculates the concentration ratio R = C_measured / C_ref and calculates the corrected input amount V₂_adj = V₂_base × R. That is, if the actual concentration of the first broth is higher than the standard concentration (R > 1), more water is added during the second extraction to sufficiently extract the components of the residual raw material, and if the actual concentration of the first broth is lower than the standard concentration (R < 1), less water is added to compensate for the concentration of the second broth.

[0094] For example, if the reference concentration value C_ref is Brix 8.0 and the detected concentration value C_measured is Brix 8.8, then R = 8.8 / 8.0 = 1.1, and if the reference input amount V₂_base is 90L, then V₂_adj = 90 × 1.1 = 99L is calculated. As another example, if C_measured is Brix 7.2, then R = 0.9 and V₂_adj = 90 × 0.9 = 81L is calculated. Also, if C_measured exactly matches the reference concentration value, so R = 1.0, then V₂_adj = 90L is calculated to be the same as the reference input amount.

[0095] The input amount calculation unit (230) may apply a corrected input amount calculation formula that reflects the non-linear influence of the concentration deviation in addition to the linear correction based on the concentration ratio above. Specifically, the input amount calculation unit (230) calculates the corrected input amount by the following [Mathematical Formula 1].

[0096] [Mathematical Formula 1]

[0097] Vadj = Vbase x (Cm / Cr) x EXP(alpha x (Cm - Cr) / Cr)

[0098] Here, Vadj is the correction input amount (L) for secondary broth extraction, Vbase is the reference input amount (L) for secondary broth extraction, Cm is the final concentration value (Brix) of the primary broth detected by the concentration detection unit (210), Cr is the preset reference concentration value (Brix), and alpha is a non-linear correction coefficient (dimensionless).

[0099] [Mathematical Formula 1] is explained as follows: the (Cm / Cr) term is a linear correction factor representing the ratio of the actual concentration of the primary broth to the reference concentration, and the EXP(alpha x (Cm - Cr) / Cr) term is an exponential correction factor that non-linearly amplifies the correction amount as the concentration deviation increases. The non-linear correction coefficient alpha is determined empirically based on the type of raw material, the capacity of the kiln (100), and the heating method, and can be set within the range of 0.1 to 0.5. When alpha approaches 0, the EXP term converges to 1, producing the same result as linear correction, and when alpha increases, the correction sensitivity to concentration deviation increases. Accordingly, in an environment where the fluctuation of the raw material state is large, alpha is set high to strengthen the correction effect, and in an environment where the fluctuation is small, alpha is set low to perform stable correction.

[0100] For example, when Vbase = 90L, Cr = Brix 8.0, and alpha = 0.3 are set, and Cm = Brix 8.8, Vadj = 90 x (8.8 / 8.0) x EXP(0.3 x (8.8 - 8.0) / 8.0) = 90 x 1.1 x EXP(0.03) = 90 x 1.1 x 1.030 - 102.0L is calculated by [Equation 1]. This is a value that is about 3L higher than 99L obtained by simple linear correction, and is a correction that reflects the fact that there is a high possibility of additional components leaching from residual raw materials when the primary broth is extracted more concentrated than the standard.

[0101] As another example, when Cm = Brix 7.2, Vadj = 90 x (7.2 / 8.0) x EXP(0.3 x (7.2 - 8.0) / 8.0) = 90 x 0.9 x EXP(-0.03) = 90 x 0.9 x 0.970 - 78.6L is calculated. This is a value approximately 2.4L lower than 81L obtained through linear correction, indicating an effect of compensating for the concentration by more actively reducing the amount of water input in the second extraction when the concentration of the first broth falls below the standard.

[0102] As another example, when Cm = Brix 9.5 and alpha = 0.5, Vadj = 90 x (9.5 / 8.0) x EXP(0.5 x (9.5 - 8.0) / 8.0) = 90 x 1.1875 x EXP(0.09375) = 90 x 1.1875 x 1.098 ≈ 117.4L is calculated, confirming that the correction effect is significantly amplified in the combination of high concentration deviation and high alpha.

[0103] To explain the technical significance of [Mathematical Equation 1] in comparison with conventional technology, in conventional broth manufacturing processes, the amount of water input for the first and second extractions is determined by a fixed recipe; consequently, variations in extraction concentration due to fluctuations in the raw material state (origin, part ratio, storage period, etc.) directly lead to non-uniform quality of the final mixed broth. In contrast, according to [Mathematical Equation 1], the amount of water input for the second extraction is corrected in real-time based on the actual measured concentration of the first broth. Since a non-linear correction based on an exponential function is applied rather than a simple proportional correction, the stability and precision of the correction are ensured even in extreme situations where the concentration variation is large. In particular, the exponential function EXP(alpha x (Cm - Cr) / Cr) converges to nearly 1 when the difference between Cm and Cr is small, producing results identical to linear correction, and non-linearly amplifies the correction amount only when the difference is large. Therefore, it possesses adaptive characteristics that prevent excessive correction under normal operating conditions while performing active correction only under abnormal conditions.

[0104] In addition, the non-linear correction coefficient alpha in [Equation 1] is a parameter that can be adjusted according to the manufacturing environment. In environments where the range of raw material quality variation is large (e.g., franchise stores where raw material suppliers change seasonally), alpha can be set high to 0.4 to 0.5 to enhance correction sensitivity, while in environments where raw material quality is stable (e.g., central factories that procure standardized raw materials from the same source), alpha can be set low to 0.1 to 0.2 to prioritize the stability of the correction. This adjustable alpha provides versatility, enabling the response to various manufacturing environments with a single mathematical formula.

[0105] According to this configuration of the input amount calculation unit (230), by adaptively correcting the second broth extraction conditions by reflecting the actual extraction results of the first broth, the concentration of the final mixed broth is stably maintained within the target range.

[0106] The quality measurement unit (310) is a component that measures the concentration index of the first broth and the concentration index of the second broth, respectively. Here, the concentration index is defined as Brix value, turbidity, viscosity, electrical conductivity, or a combination thereof.

[0107] To describe the technical configuration of the quality measurement unit (310) in detail, the quality measurement unit (310) includes a sensor that independently measures multiple concentration indicators for each broth. For example, the Brix value and turbidity can be measured simultaneously for the first broth, and the same indicators can be measured for the second broth, so that a total of four concentration indicator data can be transmitted to the ratio setting unit (320).

[0108] For example, if the Brix value of the first broth is 8.5 and the turbidity is 350 NTU, and the Brix value of the second broth is 3.2 and the turbidity is 120 NTU, the quality measurement unit (310) transmits these four indicator values ​​to the ratio setting unit (320).

[0109] According to this configuration of the quality measurement unit (310), the quality characteristics of each broth before mixing are quantified by multiple indicators, so the mixing ratio can be determined objectively and precisely.

[0110] The ratio setting unit (320) is a component that sets the mixing ratio of the first broth and the second broth as an adjustable weight.

[0111] To explain the technical configuration of the ratio setting unit (320) in detail, the ratio setting unit (320) sets the mixing ratio of the first broth and the second broth to weights w₁ and w₂ (w₁ + w₂ = 1), and receives the concentration index measured by the quality measurement unit (310) as input to calculate the optimal weight for achieving the target concentration index of the mixed broth. The target concentration index can be set to a range of, for example, 4.5 to 6.0 based on Brix.

[0112] For example, if the Brix value of the first broth is 8.5, the Brix value of the second broth is 3.2, and the target Brix value is 5.5, solving the system of w₁ × 8.5 + w₂ × 3.2 = 5.5 and w₁ + w₂ = 1 yields w₁ ≈ 0.434 and w₂ ≈ 0.566. If the total mixing volume is 140L, it is set to mix approximately 60.8L of the first broth and approximately 79.2L of the second broth. As another example, if the Brix value of the first broth is 7.0, the Brix value of the second broth is 4.0, and the target Brix value is 5.0, it yields w₁ ≈ 0.333 and w₂ ≈ 0.667.

[0113] In addition to the above-mentioned weighted average-based mixing ratio calculation, the ratio setting unit (320) may apply a mixing concentration calculation formula that corrects the effect of the concentration difference between the first broth and the second broth on the mixing homogeneity. Specifically, the ratio setting unit (320) calculates the expected concentration of the mixed broth by the following [Equation 2].

[0114] [Mathematical Formula 2]

[0115] Cb = (w1 x Ca + w2 x Cd) / (w1 + w2) + beta x (Ca - Cd)^2 / (Ca + Cd)

[0116] Here, Cb is the expected concentration (Brix) of the mixed broth, w1 is the mixing weight (dimensionless) of the primary broth, w2 is the mixing weight (dimensionless) of the secondary broth, Ca is the measured concentration (Brix) of the primary broth, Cd is the measured concentration (Brix) of the secondary broth, and beta is the concentration difference correction coefficient (dimensionless).

[0117] [Equation 2] is explained as follows: the term (w1 x Ca + w2 x Cd) / (w1 + w2) represents the theoretical mixing concentration based on the weighted average, and the term beta x (Ca - Cd)^2 / (Ca + Cd) is a factor that corrects for non-linear mixing effects caused by the concentration difference between the two broths. The greater the concentration difference (Ca - Cd) between the first and second broths, the more physicochemical interactions occur during the mixing process, such as the rearrangement of collagen-gelatin bond structures and the coalescence of lipid emulsions, resulting in a deviation between the simple weighted average and the actual measured concentration; this is corrected by the term (Ca - Cd)^2 / (Ca + Cd). The correction factor beta is set within the range of 0.01 to 0.10 and is determined empirically to minimize the residual between the actual mixing result and the theoretical estimate.

[0118] For example, when Ca = Brix 8.5, Cd = Brix 3.2, w1 = 50, w2 = 90, and beta = 0.05 are set, Cb = (50 x 8.5 + 90 x 3.2) / (50 + 90) + 0.05 x (8.5 - 3.2)^2 / (8.5 + 3.2) = (425 + 288) / 140 + 0.05 x 28.09 / 11.7 = 5.093 + 0.120 ? 5.21 is calculated by [Equation 2]. This value is about 0.12 higher than the simple weighted average of 5.09, reflecting the concentration increase effect due to nonlinear interaction when two broths with large concentration differences are mixed.

[0119] As another example, in the case where Ca = Brix 7.5, Cd = Brix 4.0, w1 = 50, w2 = 90, and beta = 0.05, Cb is calculated as Cb = (50 x 7.5 + 90 x 4.0) / 140 + 0.05 x (7.5 - 4.0)^2 / (7.5 + 4.0) = (375 + 360) / 140 + 0.05 x 12.25 / 11.5 = 5.250 + 0.053 ? 5.30. It can be observed that as the concentration difference between the two broths decreases, the contribution of the correction term decreases, and the value tends to approach the simple weighted average.

[0120] As another example, under high concentration difference conditions where Ca = Brix 9.2, Cd = Brix 2.8, w1 = 50, w2 = 90, and beta = 0.08, Cb = (50 x 9.2 + 90 x 2.8) / 140 + 0.08 x (9.2 - 2.8)^2 / (9.2 + 2.8) = (460 + 252) / 140 + 0.08 x 40.96 / 12.0 = 5.086 + 0.273 - 5.36. In this case, the contribution of the correction term is expanded to 0.273, indicating that physicochemical interactions caused by the large concentration difference between the two broths have a significant effect on the mixed concentration.

[0121] To explain the technical significance of [Equation 2] in comparison with conventional technology, the conventional broth mixing process involved simply mixing two types of broth in a fixed ratio and then adjusting the resulting taste based on sensory evaluation. Consequently, there were issues with large quality variations between batches and low reproducibility. In contrast, according to [Equation 2], the predicted concentration after mixing is numerically calculated based on the measured concentrations of the two broths, and since non-linear mixing effects caused by concentration differences are also taken into account, the accuracy of the prediction is improved. In particular, the term (Ca - Cd)^2 / (Ca + Cd) approximates the non-ideal mixing behavior that occurs in physical chemistry when two solutions are mixed. This allows for the reflection in the concentration correction of phenomena such as viscosity changes due to gelatin network formation and the merging or separation of lipid emulsions when a primary broth with a high collagen concentration is mixed with a secondary broth mainly composed of umami components.

[0122] In addition, the concentration difference correction coefficient beta of [Equation 2] can be adjusted according to the stirring conditions of the mixing container, the mixing temperature, and the lipid content of the broth. When mixing at a high temperature (60°C or higher), the lipid fluidity increases and the non-linear effect decreases, so beta can be set low to 0.01 to 0.03. When mixing at a low temperature (30°C or lower), the gelatin gelation tendency is strengthened and the non-linear effect increases, so beta can be set high to 0.06 to 0.10. By adjusting beta in a temperature-dependent manner, prediction accuracy is maintained in various mixing environments.

[0123] According to this configuration of the ratio setting unit (320), the mixing weight is flexibly adjusted based on the actual concentration of each batch, so the concentration of the mixed broth is stably maintained within the target range.

[0124] The mixing control unit (330) is a component configured to update the weight of the ratio setting unit (320) based on each concentration index measured by the quality measuring unit (310), mix the first broth and the second broth according to the updated weight, verify whether the concentration index of the mixed broth is within a preset allowable range, and if it is outside the allowable range, readjust the weight and repeat the mixing.

[0125] To describe the technical configuration of the mixing control unit (330) in detail, the mixing control unit (330) includes mixing execution logic, re-measurement logic, verification logic, and readjustment logic. The acceptable range refers to the acceptable quality range of the concentration index of the mixed broth as Sundaeguk broth, and, for example, can be set to ±0.5 centered on a target Brix value of 5.5, i.e., Brix 5.0 to 6.0. After mixing, the mixing control unit (330) re-measures the concentration index of the mixed broth through the quality measurement unit (310), and if it is within the acceptable range, it completes the mixing process; if it is outside the acceptable range, it readjusts the weight and repeats the mixing process by adding additional broth. This process corresponds to the feedback path labeled "re-measurement" in FIG. 2.

[0126] For example, if the Brix value is 5.3 after mixing 60.8L of primary broth and 79.2L of secondary broth according to weight and re-measuring, the mixing is completed because it is within the acceptable range. On the other hand, if the Brix value is 4.7, which is below the lower limit, the mixing control unit (330) adds more primary broth and repeats the process of re-mixing and re-measuring until it reaches within the acceptable range.

[0127] According to this configuration of the mixing control unit (330), since verification by actual measurement and feedback control are performed after mixing, the quality of the mixed broth is guaranteed to be within an acceptable range.

[0128] FIG. 3 is a block diagram showing the detailed configuration of a material mixing section (400) according to one embodiment of the present invention.

[0129] Referring to FIG. 3, the filling mixing unit (400) is a subsystem indicated by a dotted box, and includes a filling mixing unit (410), a uniformity measuring unit (420), and a mixing feedback unit (430) inside it. The filling mixing unit (410) is responsible for the function of physically mixing the filling, and the uniformity measuring unit (420) and the mixing feedback unit (430) control the mixing quality in real time. The seasoning manufacturing unit (800) supplies a special seasoning to the filling mixing unit (410) from outside the dotted box.

[0130] The uniformity measuring unit (420) is a component that measures the uniformity of the mixture after adding special seasoning and pepper to the filling. Here, the uniformity value refers to the coefficient of variation (CV) of the index value measured at multiple points of the mixture, and the lower the CV, the more uniform the mixture is evaluated.

[0131] To describe the technical configuration of the uniformity measuring unit (420) in detail, the uniformity measuring unit (420) includes a group of sensors that calculate a uniformity value by measuring one or more of color, moisture content, viscosity, or electrical conductivity at multiple points (e.g., 5 points) of the mixture. A preset uniformity reference value may be set, for example, to CV 3.0% or less.

[0132] For example, when the moisture content of five points is 57.5%, 58.8%, 57.9%, 58.5%, and 58.3%, respectively, the average is 58.2% and the standard deviation is approximately 0.50%, so the CV is calculated as -0.86%, indicating good uniformity below the standard value. As another example, when the moisture content of five points is 54.1%, 61.3%, 56.7%, 59.8%, and 57.1%, the CV is calculated as -4.79%, which exceeds the standard value of 3.0%, so it is determined that additional mixing is required.

[0133] With this configuration of the uniformity measuring unit (420), since the mixing quality is evaluated as an objective numerical value, it has the effect of guaranteeing a mixing uniformity of a certain level or higher without relying on subjective senses.

[0134] The mixing feedback unit (430) is a component that controls the filling material mixing unit (400) to perform additional mixing when the uniformity value measured by the uniformity measuring unit (420) does not reach a preset uniformity reference value. The mixing feedback unit (430) is configured to calculate the additional mixing time based on the difference between the uniformity value and the uniformity reference value, and to verify whether the uniformity has reached or exceeded the uniformity reference value by re-measuring through the uniformity measuring unit (420) after performing additional mixing.

[0135] To describe the technical configuration of the mixing feedback unit (430) in detail, the mixing feedback unit (430) includes comparison logic, calculation logic, and control logic. When defining parameters, the measured uniformity value is defined as CV_measured(%), the uniformity reference value as CV_ref(%), the uniformity difference as ÄCV = CV_measured - CV_ref(%), and the additional mixing time as T_add = k × ?CV(min), where k is the performance coefficient of the stirrer and can be set, for example, to k = 2(min / %). If the uniformity value re-measured after additional mixing is below the reference value, the mixing is completed, and if it still exceeds the reference value, a repeating control is executed to perform additional mixing again.

[0136] For example, if CV_ref is 3.0% and CV_measured is 4.8%, ?CV = 1.8% and k = 2, additional mixing of T_add = 3.6 minutes (approx. 4 minutes) is performed. Mixing is completed when CV drops to 2.5% after additional mixing. As another example, if CV still exceeds the threshold value at 3.3% after additional mixing, additional mixing of T_add = 0.6 minutes (approx. 1 minute) is performed again based on ÄCV = 0.3%.

[0137] The mixing feedback unit (430) may apply a feedback mixing time calculation formula that reflects the number of types of ingredients and the number of mixing repetitions, in addition to the additional mixing time calculation based on the linear proportionality above. Specifically, the mixing feedback unit (430) calculates the additional mixing time according to the following [Equation 3].

[0138] [Mathematical Formula 3]

[0139] Tadd = kappa x (CVm - CVr) x LN(1 + Nm / Nr)

[0140] Here, Tadd is the additional mixing time (minutes), kappa is the mixing time proportionality coefficient (minutes / %), CVm is the current variation coefficient (%) measured by the uniformity measuring unit (420), CVr is the preset reference variation coefficient (%), Nm is the number of types of filling materials introduced into the mixing container (dimensionless), and Nr is the number of reference types of filling materials (dimensionless).

[0141] [Equation 3] is explained as follows: the (CVm - CVr) term represents the difference in uniformity between the current mixing state and the target mixing state, and the LN(1 + Nm / Nr) term is a correction factor that logarithmically reflects the phenomenon where more time is required for uniform mixing as the number of types of materials increases. If the number of types of materials is equal to the reference number of types, LN(1 + 1) = LN(2) - 0.693, and if the number of types is twice the reference number, LN(1 + 2) = LN(3) - 1.099, resulting in an increase of approximately 59% in additional mixing time. The mixing time proportionality coefficient kappa can be set in the range of 1.0 to 4.0 depending on the rotational speed of the stirrer, the shape of the mixing vessel, and the viscosity characteristics of the materials.

[0142] For example, when kappa = 2.0, CVm = 18%, CVr = 10%, Nm = 5 (minced pork, blood, chives, glass noodles, special seasoning), and Nr = 4, Tadd = 2.0 x (18 - 10) x LN(1 + 5 / 4) = 2.0 x 8 x LN(2.25) = 16 x 0.811 ? 13.0 min according to [Equation 3].

[0143] As another example, when CVm = 14%, Nm = 4, and Nr = 4, Tadd = 2.0 x (14 - 10) x LN(1 + 4 / 4) = 2.0 x 4 x LN(2) = 8 x 0.693 ? 5.5 min.

[0144] As another example, when the number of filling ingredients increases to 7 types (minced pork, blood sausage, chives, glass noodles, special seasoning, ground pepper, sesame oil) and CVm = 22%, Tadd = 2.0 x (22 - 10) x LN(1 + 7 / 4) = 2.0 x 12 x LN(2.75) = 24 x 1.012 - 24.3 minutes, it can be confirmed that the increase in mixing time due to the increase in the number of filling ingredients is reflected.

[0145] To explain the technical significance of [Equation 3] in comparison with conventional technology, in the conventional process of mixing the filling for sundae, the mixing time is uniformly set by a fixed recipe (e.g., 10-minute batch mixing), so there was a problem of insufficient or excessive mixing occurring when the type or physical properties of the filling ingredients changed. In contrast, according to [Equation 3], additional mixing time is adaptively calculated based on the measured uniformity deviation (CVm - CVr) and the number of filling ingredient types (Nm), so the optimal mixing time is automatically adjusted even if the composition of the filling ingredients changes. In particular, the term LN(1 + Nm / Nr) increases the additional mixing time logarithmically when the number of filling ingredient types increases. Since this represents a gentler rate of increase than a linear proportion to the number of filling ingredient types, it has the advantage that the mixing time does not become unrealistically long even when the number of types is extremely large.

[0146] In addition, since the mixing time proportionality coefficient kappa of [Equation 3] has the characteristic of being inversely proportional to the rotation speed of the stirrer, kappa can be set low to 1.0 to 1.5 when using a high-speed stirrer (e.g., 120 rpm), and kappa can be set high to 3.0 to 4.0 when using a low-speed stirrer (e.g., 30 rpm). Furthermore, the mixing feedback unit (430) performs mixing for the additional mixing time calculated by [Equation 3], then re-measures the uniformity using the uniformity measuring unit (420), and if the re-measured CVm still exceeds CVr, executes an iterative feedback loop that calculates the additional mixing time by applying [Equation 3] again. Through this iterative feedback, mixing is performed until CVm finally converges to CVr or less, thereby ensuring that the mixing uniformity is reliably guaranteed.

[0147] With this configuration of the mixing feedback unit (430), automatic feedback control is performed until the mixing uniformity reaches a reference value, thereby preventing the non-uniform filling from being transferred to a subsequent process.

[0148] FIG. 4 is a block diagram showing the detailed configuration of a cooling storage unit (700) according to one embodiment of the present invention.

[0149] Referring to FIG. 4, the cooling storage unit (700) includes a temperature sensing unit (710), a cooling control unit (720), and a moisture correction unit (730).

[0150] The temperature sensing unit (710) is a component that detects the temperature of the center of the boiled sundae. The temperature sensing unit (710) includes a probe-type temperature sensor to directly detect the temperature of the center of the sundae and continuously measures the temperature of the center at predetermined time intervals (e.g., 1 minute intervals) and transmits it to the cooling control unit (720).

[0151] For example, when cooling is started immediately after boiling with the core temperature at 92℃, the temperature sensor (710) transmits the temperature decrease trend such as 92℃ → 85℃ → 76℃ → 65℃ → … to the cooling control unit (720) in real time.

[0152] With this configuration of the temperature sensing unit (710), the temperature of the center of the sundae is precisely monitored, so there is an effect of preventing overcooling or insufficient cooling.

[0153] The cooling control unit (720) is a component that adjusts the cooling rate by comparing the core temperature detected by the temperature sensing unit (710) with a preset cooling target temperature. The cooling control unit (720) tracks the trend of change of the core temperature over time to calculate the expected time to reach the cooling target temperature, and is configured to adjust the cooling intensity in steps based on the calculated expected time.

[0154] When defining the parameters of the cooling control unit (720), the cooling target temperature is defined as T_target(°C), the current core temperature as T_current(°C), and the temperature drop rate per unit time as ÄT / Ät(°C / min). The cooling control unit (720) calculates the expected arrival time t_est = (T_current - T_target) / (ÄT / Ät)(min), and if t_est is longer than the target cooling time, the cooling intensity is increased, and if it is shorter, the cooling intensity is decreased to reduce energy consumption.

[0155] For example, if T_target is 10℃, T_current is 60℃, and ÄT / Ät is 2℃ / min, t_est = (60 - 10) / 2 = 25 minutes is calculated. If the target cooling time is 30 minutes, the cooling intensity is maintained because the expected time is within the target time. As another example, if ÄT / Ät slows down to 1℃ / min, t_est = 50 minutes is calculated, which exceeds the target cooling time, so the cooling intensity is increased stepwise by increasing the airflow of the blast chiller.

[0156] In addition to the linear prediction-based cooling time calculation, the cooling control unit (720) may apply a cooling time prediction formula that reflects the mass and surface moisture condition of the sundae. Specifically, the cooling control unit (720) calculates the estimated time to reach the cooling target by the following [Equation 4].

[0157] [Mathematical Formula 4]

[0158] Tcool = (Th - Tg) / (lambda x Fp) x (1 + delta x Ms)

[0159] Here, Tcool is the estimated time (min) to reach the target cooling temperature, Th is the current core temperature (°C) of the sundae, Tg is the target cooling temperature (°C), lambda is the heat transfer coefficient (°C / min) of the cooling equipment, Fp is the ratio of the cooling surface area according to the shape of the sundae (dimensionless), delta is the cooling resistance coefficient due to moisture (dimensionless / %), and Ms is the surface moisture percentage (%) of the sundae measured by the moisture correction unit (730).

[0160] [Equation 4] is explained as follows: the (Th - Tg) term represents the temperature difference between the current core temperature and the target temperature, and the (lambda x Fp) term represents the effective cooling rate combining the heat transfer capacity of the cooling equipment and the shape-based cooling efficiency of the sausage. The (1 + delta x Ms) term is a factor that corrects for the phenomenon where moisture on the surface of the sausage acts as latent heat of evaporation during the cooling process, thereby affecting the cooling efficiency. The heat transfer coefficient lambda is set in the range of 2.0 to 5.0 depending on the wind speed of the blast chiller, the refrigerant temperature, and the circulation method; the shape ratio Fp is set in the range of 0.5 to 1.5 depending on the length-to-diameter ratio of the sausage; and the moisture resistance coefficient delta can be set in the range of 0.005 to 0.02.

[0161] For example, when Th = 90℃, Tg = 10℃, lambda = 3.0, Fp = 1.0, delta = 0.01, and Ms = 15%, Tcool = (90 - 10) / (3.0 x 1.0) x (1 + 0.01 x 15) = 80 / 3.0 x 1.15 = 26.67 x 1.15 ? 30.7 min according to [Equation 4].

[0162] As another example, in the case of a large sundae with a large diameter (Fp = 0.7) and a high surface moisture content (Ms = 25%), Tcool = 80 / (3.0 x 0.7) x (1 + 0.01 x 25) = 80 / 2.1 x 1.25 = 38.1 x 1.25 ≈ 47.6 minutes, which may exceed the target time of 30 minutes. In this case, the cooling control unit (720) can induce cooling completion within the target time by increasing the airflow of the blast chiller or lowering the refrigerant temperature to increase the lambda value.

[0163] As another example, under high-efficiency cooling conditions with lambda = 4.5, Fp = 1.2, and Ms = 10%, Tcool = 80 / (4.5 x 1.2) x (1 + 0.01 x 10) = 80 / 5.4 x 1.10 = 14.8 x 1.10 ? 16.3 min is calculated, which sufficiently meets the target time.

[0164] To explain the technical significance of [Equation 4] in comparison with conventional technology, in conventional sundae cooling processes, the cooling time is uniformly set based on empirical criteria (e.g., unconditionally cooling for 30 minutes). Consequently, differences in cooling rates due to the size, filling density, and surface moisture state of the sundae are not reflected, leading to risks of surface drying due to supercooling or microbial growth due to insufficient cooling. In contrast, according to [Equation 4], a cooling time prediction is performed that comprehensively reflects the current temperature, target temperature, heat transfer capacity of the cooling equipment, shape characteristics of the sundae, and surface moisture state. This enables cooling control tailored to the individual characteristics of the sundae. In particular, the term (1 + delta x Ms) corrects for the phenomenon where surface moisture acts as latent heat of evaporation to reduce cooling efficiency. It numerically reflects the thermodynamic phenomenon where energy is consumed by surface evaporation in sundae with high moisture content, thereby delaying cooling of the core.

[0165] In addition, the shape ratio Fp of [Equation 4] is calculated based on the ratio of length to diameter of the sausage, and for sausages with a long length and small diameter (e.g., length 40 cm, diameter 3 cm), Fp is set high to 1.2 to 1.5, resulting in good cooling efficiency, whereas for sausages with a large diameter and short diameter (e.g., length 20 cm, diameter 6 cm), Fp is set low to 0.5 to 0.8, extending the cooling time. The cooling control unit (720) can automatically adjust the Tcool calculated by [Equation 4] in the direction of increasing lambda (i.e., increasing the output of the cooling equipment) when the Tcool exceeds the target time (e.g., 30 minutes), and can optimize energy efficiency by decreasing lambda (reducing the energy consumption of the cooling equipment) when the Tcool is significantly shorter than the target time.

[0166] According to this configuration of the cooling control unit (720), since prediction-based control of the temperature drop trend is performed, the completion time of the cooling process is managed within the target time.

[0167] The moisture correction unit (730) is a component configured to measure the surface moisture amount of the sundae after cooling is complete and compare it with a preset moisture standard value, and to perform moisture replenishment before sealed storage if it is less than the moisture standard value.

[0168] When defining the parameters of the moisture correction unit (730), the surface moisture amount is defined as M_surface(%) and the moisture reference value is defined as M_ref(%). When M_surface < M_ref, an amount of moisture proportional to the moisture deficit amount ÄM = M_ref - M_surface is replenished by spraying. The moisture sensor may be a near-infrared (NIR) moisture meter or a capacitive moisture meter.

[0169] For example, if M_ref is 65% and M_surface is 62% after cooling is complete, ÄM = 3%, so the moisture correction unit (730) performs fine spraying on the surface of the sundae to replenish the surface moisture amount to the 65% level. Conversely, if M_surface is 66%, the process proceeds to the sealed storage step without replenishing moisture.

[0170] According to this configuration of the moisture correction unit (730), surface moisture loss occurring during the rapid cooling process is compensated in a timely manner, thereby maintaining the moist texture of the final product.

[0171] FIG. 5 is a block diagram showing the configuration of a seasoning sauce manufacturing line (900) according to one embodiment of the present invention.

[0172] Referring to FIG. 5, the seasoning manufacturing line (900) includes a simmering section (910), a filtration section (920), a seasoning mixing section (930), and a seasoning aging section (940).

[0173] The simmering sauce manufacturing unit (910) is a component that manufactures simmering sauce by adding ginger, onion scraps, and sugar to soup soy sauce and dark soy sauce and boiling them. Since soup soy sauce has a strong salty taste and a light color, while dark soy sauce has a strong sweet taste and flavor and a dark color, the two types of soy sauce are mixed to adjust the balance of saltiness and umami. Ginger imparts a spicy aroma due to the gingerol component, sweet components are extracted from the onion scraps through heating, and sugar adjusts the overall sweetness.

[0174] To explain the technical configuration of the simmering sauce manufacturing unit (910) in more detail, the simmering sauce manufacturing unit (910) increases the depth of flavor as the Maillard reaction between the amino acids and sugars of the soy sauce proceeds partially during the heating process. As some of the gingerol in ginger is converted into shogaol by heating, a deeper spicy aroma is formed. Since onion scraps are by-products that do not require separate purchase, they also contribute to cost reduction.

[0175] For example, boiling 300mL of soup soy sauce, 200mL of regular soy sauce, 50g of ginger, 100g of onion scraps, and 30g of sugar over medium heat for 15 minutes produces about 400mL of simmering sauce. As another example, adjusting the ratio of soup soy sauce to regular soy sauce to 6:4 slightly increases the saltiness and lightens the color, while adjusting it to 5:5 enhances the sweetness and darkens the color.

[0176] According to this configuration of the simmering sauce manufacturing unit (910), multiple types of soy sauce, spiced vegetables, and sugars interact during the heating process, resulting in the production of a simmering sauce with a complex flavor that cannot be achieved with a single ingredient.

[0177] The filtration unit (920) is a component that filters out solids from the decoction to extract a clear liquid. The filtration unit (920) includes a sieve ranging from 40 mesh to 60 mesh to separate ginger slices and onion scraps.

[0178] For example, when 400mL of simmering sauce is filtered through a 50-mesh strainer, approximately 80g of solids are separated and approximately 350mL of clear liquid is extracted. Since the solids are completely removed, particle dispersion is uniform when mixed with red pepper powder, and the texture of the final seasoning sauce becomes smooth.

[0179] The seasoning mixture mixing unit (930) is a component that mixes the simmering sauce extracted from the filtration unit (920) with the red pepper powder. The capsaicin component of the red pepper powder and the umami component of the simmering sauce are uniformly combined to form a seasoning base that combines spicy, umami, sweet, and salty flavors.

[0180] For example, when 200g of red pepper powder and 350mL of filtered simmering sauce are added to the seasoning sauce mixing section (930) and mixed with a stirrer for 3 minutes, approximately 500g of seasoning sauce base is formed in which the red pepper powder is completely dispersed in the simmering sauce. If the particle size of the red pepper powder is large (coarse red pepper powder), the mixing time can be extended to 5 minutes to promote dispersion.

[0181] The seasoning aging unit (940) is a component that ages the seasoning mixed in the seasoning mixing unit (930) under a refrigerated state. When the seasoning is placed in a sealed container and stored at a refrigerated temperature (e.g., 0°C to 5°C) for 24 to 72 hours, the spicy component of the red pepper powder and the umami component of the simmering sauce penetrate each other, the flavors become integrated, and the taste is transformed into a mild flavor.

[0182] For example, if 500g of seasoning base is aged at 4℃ for 48 hours, capsaicin is more evenly dispersed in the liquid of the simmering sauce, and amino acids from the soy sauce components and sugars from the sugar penetrate into the red pepper powder particles, enhancing the complex umami flavor. If the aging time is extended to 72 hours, the degree of flavor maturation increases, but the intensity of the spiciness may decrease slightly.

[0183] The seasoning aging unit (940) may apply a aging completion determination formula to quantitatively predict the degree of flavor maturity during the aging process. Specifically, the seasoning aging unit (940) calculates the aging flavor index at the current time according to the following [Mathematical Formula 5] and determines the completion of aging when the aging flavor index reaches a target value.

[0184] [Mathematical Formula 5]

[0185] Sf = Si x (1 - EXP(-gamma x Ts)) x (Pw / Pr)

[0186] Here, Sf is the aging flavor index at the current time (dimensionless), Si is the initial flavor index at the start of aging (dimensionless), gamma is the aging rate constant (1 / hour), Ts is the elapsed aging time (hours), Pw is the actual weight percentage (%) of red pepper powder contained in the seasoning sauce, and Pr is the standard weight percentage (%) of red pepper powder.

[0187] [Mathematical Equation 5] is explained as follows: The term Si x (1 - EXP(-gamma x Ts)) represents an exponential growth model in which the flavor index gradually converges to saturation from its initial value as aging time progresses. During the initial stages of aging, the flavor index rises rapidly because the interpenetration rates of capsaicin, amino acids, and sugars are fast; however, after a certain period, the rate of increase becomes moderate as it approaches penetration equilibrium. The term (Pw / Pr) is a factor that corrects for the proportional influence on the degree of aging flavor development when the ratio of red pepper powder in the seasoning sauce is higher or lower than the standard. The aging rate constant gamma depends on the aging temperature and can be set within the range of 0.03 to 0.08 for refrigerated aging at 0°C to 5°C. The larger gamma is, the faster the aging proceeds, reaching the target flavor in a short time, while a smaller gamma results in aging proceeding more slowly.

[0188] For example, when Si = 10.0, gamma = 0.05, Ts = 48 hours, Pw = 20%, and Pr = 18%, Sf = 10.0 x (1 - EXP(-0.05 x 48)) x (20 / 18) = 10.0 x (1 - EXP(-2.4)) x 1.111 = 10.0 x (1 - 0.091) x 1.111 = 10.0 x 0.909 x 1.111 ? 10.10 is calculated by [Equation 5]. If this value meets the preset target value for completion of aging (e.g., Sf >= 9.0), it is determined that the aging is complete.

[0189] As another example, when Ts = 24 hours, Sf = 10.0 x (1 - EXP(-1.2)) x 1.111 = 10.0 x 0.699 x 1.111 ? 7.76 is calculated, which is below the target value, so aging is continued.

[0190] As another example, when the red pepper powder ratio is low (Pw = 15%, Pr = 18%), Sf = 10.0 x 0.909 x (15 / 18) = 10.0 x 0.909 x 0.833 ? 7.57 is calculated, and since the target may not be reached even with the same 48 hours of aging, feedback is provided to extend the aging time or adjust the red pepper powder ratio.

[0191] To explain the technical significance of [Equation 5] in comparison with conventional technology, in the conventional seasoning sauce aging process, the aging time is uniformly set based on empirical criteria (e.g., unconditional 48-hour refrigeration aging). Consequently, differences in aging speed according to the composition of the seasoning sauce (red pepper powder ratio, simmering sauce concentration, sugar content, etc.) are not reflected, which can lead to insufficient flavor due to insufficient aging or flavor degradation due to over-aging. In contrast, according to [Equation 5], a flavor index prediction is performed that comprehensively reflects the aging time, aging speed constant, and red pepper powder ratio, making it possible to determine the completion point of aging tailored to the seasoning sauce composition. In particular, the term (1 - EXP(-gamma x Ts)) mathematically simulates the physical phenomenon in which the penetration of flavor components during the aging process converges exponentially to saturation over time as a diffusion-based phenomenon. Accordingly, the rapid flavor development in the early stages of aging and the gradual additional aging in the later stages are quantitatively distinguished.

[0192] In addition, the aging rate constant gamma of [Equation 5] depends on the aging temperature and can be set to gamma - 0.03 at 0℃, gamma - 0.05 at 3℃, and gamma - 0.08 at 5℃. This reflects the physicochemical phenomenon in which molecular motion becomes more active as the temperature increases, thereby increasing the penetration rate of capsaicin and amino acids. However, since there is a risk of microbial growth at temperatures exceeding 5℃, the aging temperature is limited to the range of 0℃ to 5℃. Furthermore, the seasoning sauce aging unit (940) can notify the manufacturing management system of the expected time of completion of aging by back-calculating the expected time when Sf calculated by [Equation 5] reaches the target value (e.g., 9.0), and accordingly, there is an additional effect of optimizing the scheduling of subsequent processes (completion of sundaeguk and packaging).

[0193] According to this configuration of the seasoning sauce manufacturing line (900), the effect is that a seasoning sauce with a deep and harmonious flavor is stably produced through the systematic processes of boiling, filtration, mixing, and aging.

[0194] FIG. 6 is a block diagram showing the configuration of a cubed radish kimchi manufacturing line (1100) according to one embodiment of the present invention.

[0195] Referring to FIG. 6, the kkakdugi manufacturing line (1100) includes a kkakdugi pretreatment section (1110), a kkakdugi seasoning section (1120), and a kkakdugi mixing section (1130).

[0196] The radish kimchi pretreatment unit (1110) is a component that cuts the radish into a predetermined size (e.g., a cube with sides of about 2 cm to 3 cm), pickles it in a pickling solution containing salt and sugar, and removes moisture. The salt expels water from within the cells of the radish through osmotic action, and the sugar provides sweetness while maintaining a crisp texture. The pickling time can be set to a range of 30 minutes to 1 hour.

[0197] To explain the technical configuration of the kkakdugi pretreatment unit (1110) in more detail, the amount of salt is set to a range of 2% to 4% relative to the total amount of radish, and within this range, water discharge due to osmotic pressure is properly carried out without excessive salt remaining. The amount of sugar is set to a range of 0.5% to 1.5% relative to the total amount of radish, and the crunchy texture of the radish is maintained even after pickling due to the moisture retention function of the sugar. After pickling, the removal of water can be performed by natural drainage using a sieve or by a light compression method.

[0198] For example, 5 kg of radish is cut into cubes with sides of about 2.5 cm, then marinated in a brine containing 150 g of salt and 50 g of sugar for 40 minutes, and drained for 15 minutes to reach a state suitable for absorbing seasoning. As another example, winter radishes have a high moisture content, so the marinating time can be extended to 50 minutes, while summer radishes have a relatively low moisture content, so the time can be shortened to 30 minutes.

[0199] According to this configuration of the radish pretreatment unit (1110), the moisture content of the radish is adjusted to an appropriate level during the pickling process, which promotes the absorption of seasoning and maintains a crisp texture.

[0200] The kkakdugi seasoning section (1120) is a component that prepares kkakdugi seasoning by mixing red pepper powder, sugar, and auxiliary ingredients in a predetermined ratio. For example, 200g of red pepper powder, 60g of sugar, 100mL of fish sauce, 40g of minced garlic, and 20g of minced ginger can be measured and mixed.

[0201] The kkakdugi mixing section (1130) is a component that mixes kkakdugi seasoning with pickled radish and adds cider to form a broth. The cider promotes initial fermentation through its carbonation (CO₂) component, and the amount added can be set in the range of 200 mL to 300 mL based on 5 kg of radish.

[0202] For example, if you add seasoning to pickled radish, add 250mL of cider, and mix for 3 minutes, the seasoning is evenly coated and fermentation is promoted by carbonation, resulting in a finished cubed radish kimchi with a liquid.

[0203] According to this configuration of the kkakdugi manufacturing line (1100), initial fermentation is promoted by the carbonation of cider, so that broth is formed in a short time, and the effect is to quickly produce kkakdugi suitable for serving with sundae soup.

[0204] FIG. 7 is a block diagram showing the configuration of a head meat manufacturing line (1400) according to one embodiment of the present invention.

[0205] Referring to FIG. 7, the head meat manufacturing line (1400) includes a head heating section (1410), a steaming section (1420), and a dismantling section (1430).

[0206] The head heating unit (1410) is a component that heats the prepared pig head and heart together with coarse salt and minced ginger. The coarse salt gradually dissolves during the heating process, allowing the seasoning to permeate evenly on the surface of the pig head and heart, and the minced ginger releases gingerol to remove the off-flavor. The heating temperature can be set to 95°C to 100°C, and the heating time to 1 hour to 2 hours.

[0207] To explain the technical configuration of the head heating unit (1410) in more detail, the reason for using coarse salt is that it has a slower dissolution rate compared to fine salt, so it prevents excessive salt from concentrating on the surface at the beginning of heating and allows the salt to gradually penetrate throughout the heating time. Minced ginger provides the effect of masking the off-flavors generated from the fatty tissue of the pig's head with the aromatic component of gingerol. Since the heart is smaller in size and has a denser tissue than the pig's head, it is sufficiently cooked within the heating time even if added together with the pig's head.

[0208] For example, if you heat one pig head (about 3 kg) and two hearts (about 0.5 kg) with 100 g of coarse salt and 30 g of minced ginger at 98°C for 1.5 hours, the outer tissue will be sufficiently cooked and the seasoning will have permeated the surface.

[0209] With this configuration of the head heating unit (1410), the pig head and heart are heated and cooked with the flavor of coarse salt and ginger, which has the effect of removing unwanted odors and sufficiently cooking the surface layer.

[0210] The steaming unit (1420) is a component that cooks the inside of the pig's head and heart with residual heat after heating is completed in the head heating unit (1410). With the heat source blocked, the residual heat (about 80°C to 90°C) inside the heating tank is gradually transferred to the thick part of the pig's head so that it is completely cooked to the inside without overcooking. The steaming time can be set to 30 minutes to 1 hour.

[0211] According to this configuration of the rim (1420), the internal tissue of the pig head is cooked uniformly without overcooking by low-energy cooking utilizing residual heat, so the effect of achieving a soft texture is achieved.

[0212] The dismantling unit (1430) is a component that performs deboning work when the fat layer solidifies after cooling the cooked pig head and heart. When the fat layer of the pig head solidifies due to cooling, the deboning work to separate the meat from the bone becomes easier, and the solidified fat layer can be selectively removed to secure pure meat with less fat.

[0213] For example, when the pig head that has been heated is cooled at room temperature for 30 minutes to 1 hour so that the fat layer solidifies into a semi-solid state, the separation between the bone and the meat becomes easier, and the efficiency of the deboning process is improved.

[0214] According to this configuration of the head meat manufacturing line (1400), the effect is to stably produce head meat with excellent texture and removed odor through a systematic process of heating, steaming, and disassembly.

[0215] FIG. 8 is a flowchart showing the basic process of a double extraction mixing method for manufacturing sundaeguk according to one embodiment of the present invention.

[0216] Referring to FIG. 8, the double extraction mixing method for manufacturing sundaeguk according to the present invention includes a first broth extraction step (S110), a second broth extraction step (S120), a mixed broth generation step (S130), a sundae filling formation step (S140), a small intestine filling step (S150), a sundae boiling step (S160), and a cooling and sealing storage step (S170).

[0217] In the first broth extraction step (S110), raw materials including pig skull bones, pig leg bones, and old chickens are placed into the kiln (100), and the first broth is extracted by heating the kiln (100) while it is filled with water. Specifically, 50L of first broth can be obtained by heating strongly for 10 hours. In the first broth extraction step (S110), collagen, gelatin, and lipid components contained in the raw materials are intensively extracted to produce a broth with a rich flavor.

[0218] To explain the technical processing steps of the first broth extraction step (S110) in more detail, raw materials are placed into the kiln (100) and then filled with water, with the amount of water set to a level sufficient to submerge the raw materials (e.g., about 2 to 3 times the total volume of raw materials). Heating is performed over a high heat (e.g., maximum output of a gas burner or equivalent output of an electric heater), and the water begins to boil within about 30 minutes to 1 hour after heating begins. If the high heat is maintained even after boiling begins, the collagen of the bone tissue is hydrolyzed and converted into gelatin, and the lipid components are emulsified, forming a milky white, cloudy appearance in the broth. When heating for 10 hours is completed, about 30% to 40% of the originally added water is lost by evaporation, and about 50L of concentrated first broth is secured.

[0219] In the first broth extraction step (S110), the concentration detection unit (210) continuously monitors the concentration of the broth throughout the heating process. According to the monitoring results, a three-stage pattern is observed in which the concentration rises rapidly as water-soluble components of the surface layer of the raw material are rapidly leached out during the initial heating stage (0 to 3 hours), rises gradually as collagen inside the bone is gradually hydrolyzed during the middle heating stage (3 to 7 hours), and rises slowly as the leaching of residual soluble components approaches saturation during the later heating stage (7 to 10 hours). This concentration change trend data is transmitted to the extraction judgment unit (220) and used to determine whether a reference concentration has been reached, and the final detected concentration value is used as the Cm parameter of [Equation 1] in the input amount calculation unit (230).

[0220] For example, when 30 kg of raw materials and 70 L of water are added to the kiln (100) and heated over a high fire, the Brix value of the broth reaches about 4.0 after 3 hours of heating, about 6.5 after 6 hours, and about 8.0 to 9.0 after 10 hours. This trend of concentration increase shows a saturation curve shape that is steep at the beginning and becomes gentler towards the end.

[0221] In the second broth extraction step (S120), after discharging the first broth, fresh water is filled into the raw materials remaining in the kiln (100) and heated further to extract the second broth. Specifically, 90L of second broth can be obtained by heating for 6 hours. The second broth has a relatively mild flavor, with umami components and amino acids additionally extracted from the remaining raw materials.

[0222] To explain the technical processing steps of the second broth extraction step (S120) in more detail, since the remaining raw material in the kiln (100) after the first broth discharge has already had a significant portion of collagen and lipid components leached out, the second extraction mainly leaches out water-soluble amino acids, nucleic acid-related components, and minerals remaining inside the bone tissue. The amount of fresh water input is basically set to 90L to 100L, but a correction by the input amount calculation unit (230) may be applied. The reason the heating time for the second extraction is 6 hours, which is shorter than the first extraction (10 hours), is that after the first extraction, the remaining leaching possible components of the raw material decrease, and most of the leaching is completed within 6 hours.

[0223] In the mixed broth production step (S130), the first broth and the second broth are combined in one container to produce the mixed broth. For example, 50L of the first broth and 90L of the second broth can be combined to produce 140L of mixed broth.

[0224] To explain the technical processing steps of the mixed broth production step (S130) in more detail, the rich collagen and gelatin components of the first broth and the mild umami components of the second broth are uniformly dispersed by stirring within the mixing container. After mixing, the Brix concentration of the mixed broth is determined by the weighted average of the Brix values ​​and volumes of the first and second broths. For example, if the Brix of the first broth is 8.5 and the Brix of the second broth is 3.2, the expected Brix of the mixed broth is calculated as = (8.5 × 50 + 3.2 × 90) / 140 ≈ 5.1. If this value is within the target allowable range of Brix 4.5 to 6.0, the mixed broth is finalized; if it falls outside the range, the weights are readjusted and the mixing is repeated.

[0225] Furthermore, in the mixed broth generation step (S130), the ratio setting unit (320) can apply the above [Equation 2] to calculate the expected concentration after mixing more precisely. The correction term beta x (Ca - Cd)^2 / (Ca + Cd) in [Equation 2] provides a particularly significant correction when the difference in concentration between the first broth and the second broth is large (e.g., extreme conditions where Ca = 9.0 and Cd = 2.5). Under these extreme conditions, a deviation of Brix 0.2 to 0.4 may occur between the expected value based on a simple weighted average and the actual mixed concentration, and the correction term in [Equation 2] reflects this in advance to improve the accuracy of the weight setting. Accordingly, there is an additional effect of improving process efficiency by reducing the number of readjustments due to re-measurement after mixing.

[0226] In the sundae filling formation step (S140), the sundae filling is formed by adding seasonings and spices to filling ingredients including minced pork, blood, chives, and glass noodles and mixing them. Prior to this step, a step of preparing a special seasoning by mixing and boiling ingredients including soy sauce, red chili peppers, and dried bonito flakes may be performed, and the special seasoning and pepper of a predetermined particle size may be added to the filling ingredients and mixed.

[0227] To explain the technical processing steps of the sundae filling formation stage (S140) in more detail, each filling ingredient is weighed according to a predetermined mixing ratio and added to a mixing container. For example, 3 kg of minced pork, 2 kg of blood, 1 kg of chives, and 1.5 kg of glass noodles may be added. For the special seasoning, 0.5 L of a concentrated liquid made by mixing and boiling soy sauce, red chili peppers, and bonito flakes is added, along with 30 g of pepper ground to a particle size ranging from 20 mesh to 40 mesh. Mixing is performed for 5 to 10 minutes using a low-speed stirrer (30 rpm to 60 rpm) to ensure that each filling ingredient and seasoning are uniformly dispersed. During the mixing process, the uniformity of the mixture is measured by a uniformity measuring unit (420), and if it falls below a standard value, additional mixing is performed by a mixing feedback unit (430).

[0228] To explain the mixing feedback control in the sundae filling formation step (S140) in more detail, after the initial mixing (e.g., stirring for 5 minutes) is completed, the uniformity measuring unit (420) measures the coefficient of variation (CV). If the measured CV is less than or equal to the reference value (e.g., CVr = 10%), the mixing is completed and the process proceeds to the small sachet filling step (S150). If the measured CV exceeds the reference value, the mixing feedback unit (430) calculates the additional mixing time Tadd by applying the above [Equation 3]. For example, if CVm = 16% after the initial mixing, the number of filling material types Nm = 5, the reference number of types Nr = 4, and kappa = 2.0, Tadd is calculated as 2.0 x (16 - 10) x LN(1 + 5 / 4) = 2.0 x 6 x 0.811 - 9.7 minutes. After performing stirring for this additional mixing time, the uniformity is re-measured, and mixing is completed if it falls below the reference value. Through this feedback loop, even if the composition of the filling materials changes or the physical properties of each filling material (particle size, moisture content, etc.) show variations from batch to batch, the mixing uniformity is guaranteed to be above a certain level.

[0229] Furthermore, when the amount of special seasoning added changes during the sundae filling formation stage (S140), the complexity of the mixing changes, so the Nm parameter of [Equation 3] automatically reflects this. For example, if 20 mL of sesame oil and 15 g of sesame salt are added in addition to the special seasoning, Nm increases from 5 to 7, and accordingly, the LN(1 + Nm / Nr) term of [Equation 3] increases from LN(2.25) to LN(2.75), automatically extending the additional mixing time. This mathematically reflects the increase in mixing difficulty due to the increase in the number of filling ingredients.

[0230] In the small intestine filling step (S150), the filling for the sundae is filled into the pig small intestine. Using a filling nozzle, the filling for the sundae is filled into the small intestine without any gaps at an appropriate density (85% to 95% of the volume inside the small intestine), and both ends of the small intestine are bound and sealed.

[0231] In the step of boiling the sundae (S160), the small intestine filled with sundae stuffing is placed in a heating medium (e.g., boiling water at 95°C to 100°C) and boiled for 30 to 60 minutes. During the boiling process, the proteins of the minced meat and blood are heat-coagulated, and the glass noodles are gelatinized, thereby imparting appropriate elasticity and texture.

[0232] In the cooling and sealing storage step (S170), the boiled sundae is rapidly cooled and sealed for storage. Rapid cooling can be performed by using equipment such as a blast chiller to lower the core temperature of the sundae to 10°C or lower within 30 minutes. After cooling is complete, it is sealed by vacuum packaging or gas exchange packaging and stored at a refrigeration temperature of 0°C to 4°C or a freezing temperature of -18°C or lower. During the cooling process, the core temperature is monitored by a temperature sensing unit (710), the cooling intensity is controlled by a cooling control unit (720), and surface moisture loss can be compensated by a moisture correction unit (730).

[0233] To explain the cooling control in the cooling seal storage step (S170) in more detail, the cooling control unit (720) calculates the estimated time Tcool to reach the target cooling temperature (Tg = 10℃) by applying the above [Equation 4] at the start of cooling. If the calculated Tcool is within the target time (e.g., 30 minutes), the current cooling conditions are maintained, and if Tcool exceeds the target time, the airflow speed of the blast chiller or the refrigerant temperature is adjusted to increase the heat transfer coefficient lambda. Even during the cooling process, the temperature sensing unit (710) continuously monitors the temperature of the center of the sundae, and dynamic control is performed to update Th of [Equation 4] in real time and recalculate Tcool based on the monitored temperature data.

[0234] Additionally, in the cooling and sealing storage step (S170), the moisture correction unit (730) measures the surface moisture content Ms of the sundae and reflects it in the (1 + delta x Ms) term of [Equation 4]. When moisture on the surface of the sundae evaporates during the rapid cooling process, Ms decreases, and accordingly, the (1 + delta x Ms) term decreases, thereby updating the calculation in a direction that shortens Tcool. On the other hand, since surface moisture evaporation is suppressed after vacuum packaging, Ms is maintained, enabling stable cooling control. If the measured Ms is lower than the reference moisture content (e.g., M_ref = 12%), the moisture correction unit (730) performs moisture correction (e.g., fine moisture spraying) to prevent the surface of the sundae from drying out and to maintain the texture of the final product.

[0235] According to the method illustrated in Fig. 8, by mixing two types of broth with different ingredient compositions by double extraction to produce a mixed broth of appropriate concentration, and filling a quantitatively mixed sundae filling into a small sachet, boiling it, and then cooling and sealing it for storage, the core components of sundae soup are systematically manufactured.

[0236] FIG. 9 is a flowchart showing the detailed process of a broth extraction and mixing control method according to one embodiment of the present invention.

[0237] Referring to FIG. 9, the broth extraction and mixing control method according to the present invention includes a first broth concentration detection step (S210), a reference concentration determination step (S220), a first broth discharge step (S230), an input amount correction calculation step (S240), a second broth extraction step (S250), a mixing ratio setting step (S260), a determination within an allowable range step (S270), and a mixed broth confirmation step (S280).

[0238] In the first broth concentration detection step (S210), the concentration of the broth is detected during the extraction process of the first broth. The concentration value can be measured as an indicator such as Brix value, turbidity, or viscosity, and is continuously measured at predetermined time intervals.

[0239] To explain the technical processing of the first broth concentration detection step (S210) in more detail, a sensor included in the concentration detection unit (210) measures the concentration of the first broth being extracted in the kiln unit (100) in real time. The measurement interval can be set, for example, to 10 minutes, 30 minutes, or 1 hour intervals, and the measured concentration value data forms a trend of concentration change along the time axis. This concentration change trend data is transmitted to the extraction judgment unit (220) and used to determine the time of completion of extraction.

[0240] In the standard concentration determination step (S220), the detected concentration value is compared with a preset standard concentration value to determine the time when the extraction of the first broth is completed. The standard concentration value can be set, for example, in the range of Brix 7.0 to 9.0. If the detected concentration value reaches the standard concentration value ("Yes"), the process proceeds to the first broth discharge step (S230), and if it does not reach the standard concentration value ("No"), it returns to the first broth concentration detection step (S210) to continue the extraction.

[0241] To explain the technical processing steps of the standard concentration attainment determination step (S220) in more detail, the extraction determination unit (220) executes a threshold comparison logic to compare whether the most recently received concentration value is greater than or equal to the standard concentration value. The standard concentration value is pre-set according to the target flavor and concentration of the product, and Brix 8.0 can be used as the default setting value. If the concentration value is less than the standard concentration value, heating is continued and a wait is made until the next measurement point. Through this repeated determination, if the condition of the raw material is good, extraction is completed early, and if the condition of the raw material is poor, extraction is completed after a sufficient amount of time is taken, thereby guaranteeing that the concentration of the final primary broth is greater than or equal to the standard value.

[0242] In the first broth discharge step (S230), the first broth is discharged in response to the determination of the extraction completion time. The discharge valve of the kiln (100) is opened, and the extracted first broth is transferred to a separate storage container.

[0243] In the input amount correction calculation step (S240), the input amount of new water for extracting the second broth is corrected and calculated by reflecting the ratio of the discharge amount of the first broth and the detected concentration value to the reference concentration value. Specifically, the concentration ratio R = C_measured / C_ref is calculated, and the corrected input amount V₂_adj = V₂_base × R is calculated.

[0244] To explain the technical processing steps of the input amount correction calculation step (S240) in more detail, the input amount calculation unit (230) measures the actual discharge amount V₁ of the first broth using a flow sensor and calculates the concentration ratio R using the concentration value C_measured finally detected by the concentration detection unit (210) and the preset reference concentration value C_ref. For example, if C_ref = Brix 8.0 and C_measured = Brix 8.8, R = 1.1, and if V₂_base = 90L, V₂_adj = 99L is calculated. If R > 1, it means that the first broth has been extracted more concentrated than the reference, so more water is added during the second extraction to sufficiently extract the components of the residual raw material. If R < 1, less water is added to compensate for the concentration of the second broth. As another example, if C_measured = Brix 7.2, R = 0.9 and V₂_adj = 81L is calculated, and if C_measured = Brix 8.0, R = 1.0 and V₂_adj = 90L (same as the standard input amount). Furthermore, the input amount calculation unit (230) can increase the correction precision in cases where the concentration deviation is large by applying a non-linear correction according to [Equation 1] in addition to the linear correction above, and a detailed explanation of this is as described above in the explanation of the input amount calculation unit (230) of FIG. 2.

[0245] In the second broth extraction step (S250), fresh water is filled according to the calculated input amount, and then the second broth is extracted. The fresh water is introduced into the kiln (100) according to the corrected input amount V₂_adj, and the second broth is extracted by additional heating for 6 hours.

[0246] In the mixing ratio setting step (S260), the concentration index of the first broth and the concentration index of the second broth are measured, and weights (w₁, w₂) corresponding to the mixing ratio of the first broth and the second broth are set based on each measured concentration index. After mixing the first broth and the second broth according to the set weights, the concentration index of the mixed broth is measured.

[0247] To explain the technical processing steps of the mixing ratio setting step (S260) in more detail, the quality measurement unit (310) independently measures the concentration index (e.g., Brix value) of the first broth and the second broth. The ratio setting unit (320) calculates the optimal weight by solving two conditions simultaneously: w₁ × C₁ + w₂ × C₂ = C_target (where C₁ is the concentration of the first broth, C₂ is the concentration of the second broth, and C_target is the target concentration) and w₁ + w₂ = 1. For example, if C₁ = 8.5, C₂ = 3.2, and C_target = 5.5, w₁ ≠ 0.434 and w₂ ≠ 0.566 are calculated. Based on the calculated weight, the first broth and the second broth are introduced into a mixing container, and after mixing, the concentration index of the mixed broth is re-measured. Furthermore, the ratio setting unit (320) can minimize the error between the actual concentration and the expected concentration after mixing by applying a non-linear concentration difference correction according to [Equation 2] above, and a detailed explanation of this is as described above in the explanation of the ratio setting unit (320) in FIG. 2.

[0248] In the within-allowable range determination step (S270), it is verified whether the concentration index of the mixed broth is within a preset allowable range. The allowable range can be set, for example, to Brix 5.0 to 6.0. If it is within the allowable range ("Yes"), the process proceeds to the mixed broth confirmation step (S280), and if it is outside the allowable range ("No"), the weights are readjusted and the process returns to the mixing ratio setting step (S260) to repeat the mixing process.

[0249] To explain the technical processing steps of the within-allowable range determination step (S270) in more detail, the mixing control unit (330) compares the concentration index (e.g., Brix value) of the mixed broth, which is re-measured by the quality measurement unit (310) after mixing, with the upper and lower limits of the preset allowable range. The lower limit of the allowable range is a value intended to provide a minimum richness as a sundaeguk broth, and the upper limit is a value intended to prevent an excess of flavor due to excessive concentration. For example, if the Brix value re-measured when the allowable range is Brix 5.0 to 6.0 is 5.3, it is within the range, so the process proceeds to the confirmation step; if the Brix value is 4.7, it is below the lower limit, so the weight w₁ is increased (the ratio of the first broth is increased) and the mixture is re-mixed. Conversely, if the Brix value is 6.3, it exceeds the upper limit, so the weight w₂ is increased (the ratio of the second broth is increased) and the mixture is re-mixed.

[0250] In the mixed broth confirmation step (S280), the mixed broth verified to be within the acceptable range is finally confirmed and supplied to the subsequent process.

[0251] According to the method illustrated in Fig. 9, during the extraction process of the first broth, the concentration is detected in real time and the extraction is completed when a reference concentration is reached. Based on the detected concentration data, the amount of water to be added for the second broth extraction is corrected, and after mixing, feedback control is performed to verify whether it is within the allowable range and readjust the weights if necessary. Accordingly, the final quality of the mixed broth is stably managed within the target allowable range despite fluctuations in the state of the raw materials or minute deviations in heating conditions.

[0252] As described above with reference to FIGS. 1 to 9, the double extraction mixing method sundaeguk manufacturing apparatus and manufacturing method according to the present invention separate the broth extraction process into a double stage of first boiling and a double boiling, and numerically specify the heating conditions and extraction volume ratio of each stage to simultaneously achieve a rich flavor and appropriate concentration, and can simultaneously improve the quality uniformity and production efficiency of all sundaeguk components by integrating the quantitative mixing standardization of filling ingredients, the boiling, filtration, and aging process of the seasoning sauce, the carbonated beverage-based fermentation promotion process of the cubed radish kimchi, and the residual heat steaming process of the head meat into a single unit. Furthermore, extraction control by the concentration detection unit (210), extraction judgment unit (220), and input amount calculation unit (230); mixing control by the quality measurement unit (310), ratio setting unit (320), and mixing control unit (330); mixing uniformity control by the uniformity measurement unit (420) and mixing feedback unit (430); and cooling control by the temperature detection unit (710), cooling control unit (720), and moisture correction unit (730) each constitute a feedback-based automated quality control system, thereby having the effect of controlling each process based on objective parameters without relying on the cook's experiential sense.

[0253] To explain the interrelationship between the above [Equation 1] to [Equation 5], the corrected input amount Vadj, which is the output of [Equation 1], determines the extraction volume of the secondary broth, and this volume serves as the basis for the weight w2, which is the input of [Equation 2]. That is, when Vadj calculated by [Equation 1] is greater than the reference input amount Vbase, the volume of the secondary broth increases, causing w2 in [Equation 2] to become relatively larger, and consequently, the expected concentration Cb of the mixed broth is more influenced by the secondary broth side. Through this interrelationship between the equations, the concentration deviation of the primary extraction stage is automatically propagated to the weight setting of the mixing stage, thereby maintaining consistency throughout the entire process.

[0254] [Equation 3] operates independently in the process of mixing the sundae filling, but the final uniformity value, which is the output of the mixing feedback unit (430), affects the filling quality of the filling unit (500), and the filling quality, in turn, affects the heating uniformity in the sundae heating unit (600) and the cooling characteristics in the cooling storage unit (700). Specifically, the sundae filling in which sufficient mixing uniformity is secured by [Equation 3] has a small density deviation during filling, so the occurrence of voids within the small intestine is minimized, and accordingly, heat transfer during the boiling process becomes uniform, and the shape ratio Fp of [Equation 4] during the cooling process is maintained constant. On the other hand, the sundae filling in which mixing uniformity is insufficient has a large deviation in filling density, causing Fp to fluctuate irregularly, which can reduce the accuracy of the cooling time prediction by [Equation 4].

[0255] [Equation 5] operates independently in the aging process of the seasoning sauce manufacturing line (900), but the determination of the time when aging is complete affects the scheduling of the entire Sundaeguk completion process. Since all components of a bowl of Sundaeguk (mixed broth, Sundae, seasoning sauce, kkakdugi, and head meat) are prepared only when the aging of the seasoning sauce is complete, the estimated time when aging is completed according to [Equation 5] becomes the standard schedule for the manufacturing plan. For example, if the estimated time when aging is completed according to [Equation 5] is calculated to be 48 hours later, the start times of the mixed broth manufacturing (process applying [Equation 1] and [Equation 2]), the mixing of the Sundae filling (process applying [Equation 3]), and the cooling storage (process applying [Equation 4]) can be reversed to schedule all components to be completed simultaneously.

[0256] In this way, the above [Equation 1] to [Equation 5] are each applied to independent physical process steps, and the output data are interconnected to organically constitute the quality control system of the entire Sundaeguk manufacturing device. Each equation performs the function of quantitatively calculating the key parameters of the corresponding process, and the calculation results are utilized as inputs for equations of subsequent processes or reflected in the scheduling of the entire process, thereby forming a technical structure in which the entire process of Sundaeguk manufacturing is operated under integrated feedback control.

[0257] Below, the parameter sensitivity analysis and application scenarios of the above [Equation 1] to [Equation 5] are explained.

[0258] By analyzing the parameter sensitivity of [Equation 1], the variation of Vadj according to changes in the nonlinear correction coefficient alpha can be examined. When alpha is varied to 0.1, 0.3, and 0.5 while Vbase = 90L, Cr = Brix 8.0, and Cm = Brix 9.0 are fixed, Vadj is calculated as 90 x 1.125 x EXP(0.0125) ? 101.4L when alpha = 0.1, Vadj as 90 x 1.125 x EXP(0.0375) ? 104.8L when alpha = 0.3, and Vadj as 90 x 1.125 x EXP(0.0625) ? 107.5L when alpha = 0.5. From this, it can be confirmed that Vadj increases by approximately 6L (about 6%) when alpha increases from 0.1 to 0.5, and it can be seen that the selection of alpha has a significant effect on the correction amount. Therefore, it is desirable to determine the initial setting of alpha after analyzing the correlation between the actual primary broth concentration and the optimal secondary extraction volume through at least 5 batch tests.

[0259] By analyzing the parameter sensitivity of [Mathematical Equation 2], the variation of Cb according to changes in the concentration difference correction coefficient beta can be examined. When beta is varied to 0.01, 0.05, and 0.10 while keeping Ca = Brix 8.5, Cd = Brix 3.2, w1 = 50, and w2 = 90, the correction term is calculated as 0.01 x 28.09 / 11.7 ≠ 0.024 when beta = 0.01, ≠ 0.120 when beta = 0.05, and ≠ 0.240 when beta = 0.10. The absolute value of the correction term is in the range of Brix 0.024 to 0.240, and exerts a relative influence of 0.5% to 4.7% on the total mixed concentration (approx. Brix 5.09). When the deviation between the actual measured Brix and the simple weighted average predicted Brix after mixing is observed to be around Brix 0.15, beta ≠ 0.05 to 0.07 becomes the optimal setting value.

[0260] By analyzing the parameter sensitivity of [Mathematical Equation 3], the variation in Tadd according to changes in the mixing time proportionality coefficient kappa and the number of types of filling materials Nm can be examined. When kappa and Nm are varied while keeping CVm = 15%, CVr = 10%, and Nr = 4, Tadd is calculated as 1.5 x 5 x LN(2) ? 5.2 min when kappa = 1.5 and Nm = 4, Tadd = 2.5 x 5 x LN(2) ? 8.7 min when kappa = 2.5 and Nm = 4, Tadd = 2.0 x 5 x LN(2.5) ? 9.2 min when kappa = 2.0 and Nm = 6, and Tadd = 2.0 x 5 x LN(3) ? 11.0 min when kappa = 2.0 and Nm = 8. From this, it can be seen that a 0.5 increase in kappa increases Tadd by about 1.7 minutes, and a 2 increase in Nm increases Tadd by about 1.8 minutes, indicating that the effects of kappa and Nm on Tadd are similar.

[0261] By analyzing the parameter sensitivity of [Equation 4], the variation in Tcool according to changes in the heat transfer coefficient lambda and the shape ratio Fp can be examined. When lambda and Fp are varied while keeping Th = 90℃, Tg = 10℃, delta = 0.01, and Ms = 15%, Tcool = 80 / 1.6 x 1.15 ≈ 57.5 min when lambda = 2.0 and Fp = 0.8, Tcool = 80 / 3.0 x 1.15 ≈ 30.7 min when lambda = 3.0 and Fp = 1.0, and Tcool = 80 / 4.8 x 1.15 ≈ 30.7 min when lambda = 4.0 and Fp = 1.2. When the time is 19.2 minutes, lambda = 5.0, and Fp = 1.5, Tcool = 80 / 7.5 x 1.15 ? 12.3 minutes. From this, it can be seen that when the product of lambda x Fp increases from 1.6 to 7.5, Tcool is reduced by approximately 4.7 times from 57.5 minutes to 12.3 minutes, and it can be seen that the performance of the cooling equipment and the shape of the sausage have a decisive influence on the cooling time.

[0262] By analyzing the parameter sensitivity of [Mathematical Equation 5], the variation of Sf according to changes in the ripening rate constant gamma and the red pepper powder weight ratio Pw can be examined. When gamma and Pw are varied while Si = 10.0, Ts = 48 hours, and Pr = 18% are fixed, Sf = 10.0 x (1 - EXP(-1.44)) x 1.0 = 10.0 x 0.763 x 1.0 ≈ 7.63 when gamma = 0.03 and Pw = 18%; Sf = 10.0 x 0.909 x 1.0 ≈ 9.09 when gamma = 0.05 and Pw = 18%; and Sf = 10.0 x 0.979 x 1.0 ≈ 10.0 When gamma = 9.79, gamma = 0.05, and Pw = 22%, Sf is calculated as 10.0 x 0.909 x 1.222 ≈ 11.11. From this, it can be confirmed that Sf increases by approximately 28% when gamma increases from 0.03 to 0.08, and Sf increases by approximately 22% when Pw increases from 18% to 22%, indicating that both the aging speed and the red pepper powder ratio have a significant effect on flavor development.

[0263] Below, examples of parameter settings for each application scenario of the above [Equation 1] to [Equation 5] are explained.

[0264] As a first application scenario, a small-scale multi-product production environment in a franchise store is described. In franchise stores, batch production is performed once or twice a day, and since raw material suppliers may vary by store, the range of variation in raw material quality is relatively large. In this environment, the alpha in [Equation 1] is set high to 0.4 to 0.5 to strengthen the correction sensitivity for primary broth concentration deviation, the beta in [Equation 2] is set high to 0.06 to 0.10 to increase the correction precision of non-linear mixing effects, the kappa in [Equation 3] is set to 2.5 to 3.0 to secure sufficient mixing time for variations in the physical properties of the filling material, the delta in [Equation 4] is set to 0.015 to 0.02 to strengthen cooling correction for moisture state fluctuations, and the gamma in [Equation 5] is set to 0.04 to 0.06 to perform a stable aging completion judgment.

[0265] As a second application scenario, a mass standardization production environment in a central factory is described. In a central factory, standardized raw materials are supplied in large quantities from the same source and production facilities are automated, so the range of variation in raw materials and process conditions is relatively small. In this environment, alpha in [Equation 1] is set low to 0.1 to 0.2 to prevent excessive correction, beta in [Equation 2] is set low to 0.01 to 0.03 to perform stable prediction close to a weighted average, kappa in [Equation 3] is set to 1.0 to 1.5 to calculate a short additional mixing time suitable for a high-speed stirrer, lambda in [Equation 4] is set to 4.0 to 5.0 to reflect rapid cooling by a high-performance blast chiller, and gamma in [Equation 5] is set to 0.06 to 0.08 to reflect rapid flavor development in a constant aging environment.

[0266] As a third application scenario, the response to seasonal fluctuations is explained. During the summer, the ambient temperature is high, so the heating efficiency of the kiln section (100) increases and the cooling efficiency of the cooling storage section (700) decreases, and the aging speed of the seasoning sauce increases. Accordingly, during the summer, Cr in [Equation 1] is lowered to Brix 7.5 (since the concentration increases within the same time due to the increase in heating efficiency), lambda in [Equation 4] is reduced by 0.5 to 1.0 (reflecting the decrease in cooling efficiency due to the increase in ambient temperature), and gamma in [Equation 5] is increased by 0.01 to 0.02 (reflecting the acceleration of aging due to the increase in temperature) to adaptively respond to seasonal fluctuations. During the winter, adjustments are made in the opposite direction.

[0267] Below, the convergence and stability characteristics of each of the above [Equation 1] to [Equation 5] are explained.

[0268] To explain the convergence of [Equation 1], it is a monotonically increasing function with respect to the input value Cm. That is, as Cm increases, both the (Cm / Cr) term and the EXP(alpha x (Cm - Cr) / Cr) term increase, causing Vadj to increase monotonically. This is consistent with the intuitive relationship that the higher the concentration of the primary broth, the greater the volume of the secondary extract. Furthermore, when Cm = Cr, Vadj = Vbase x 1 x EXP(0) = Vbase, so the reference input amount is maintained, guaranteeing a baseline under normal operating conditions. Even in the case where Cm is extremely high (e.g., Cm = 2 x Cr), since Vadj = Vbase x 2 x EXP(alpha), Vadj when alpha = 0.5 Vbase x 2 x 1.649 = Vbase x 3.3, which does not exceed approximately 3.3 times the reference input amount and is within a physically feasible range. Therefore, [Equation 1] produces a stable output across the entire input range.

[0269] To explain the convergence of [Equation 2], the correction term beta x (Ca - Cd)^2 / (Ca + Cd) in [Equation 2] is always a positive value. This means that in any case, the correction term acts only in the direction of increasing the mixed concentration above the weighted average. The physical basis for this unidirectional correction lies in the phenomenon where, when two broths of different concentrations are mixed, the apparent concentration becomes slightly higher than the simple weighted average due to the formation of a network of gelatin and collagen. The maximum value of the correction term appears when the difference between Ca and Cd is maximized; since Ca has a maximum Brix of 10 and Cd has a minimum Brix of 2 within a realistic operating range, the maximum value of the correction term becomes beta x (10 - 2)^2 / (10 + 2) = beta x 64 / 12 = beta x 5.33. When beta = 0.10, the maximum value of the correction term is 0.533, which is about 10% of the total mixed concentration, so the correction term does not overpower the principal term (weighted average), ensuring the stability of the mathematical formula.

[0270] To explain the convergence of [Equation 3], the output Tadd of [Equation 3] has a positive value only when CVm - CVr > 0, thus exhibiting correct behavior where no additional mixing is performed when uniformity already meets the criteria (CVm <= CVr). Additionally, the LN(1 + Nm / Nr) term is always positive as long as Nm / Nr > 0, and increases logarithmically and gradually as Nm increases, so Tadd does not become unrealistically large even if the number of material types becomes extremely large (e.g., Nm = 20). Specifically, when Nm = 20 and Nr = 4, LN(1 + 5) = LN(6) ? 1.79; thus, when kappa = 2.0 and CVm - CVr = 10, Tadd = 2.0 x 10 x 1.79 = 35.8 min is calculated, which remains within a physically feasible range. Furthermore, when analyzing the convergence of the iterative feedback loop (mixing → measuring → additional mixing → remeasuring) according to [Equation 3], CVm decreases in each mixing iteration, so CVm - CVr decreases, and consequently Tadd also decreases, leading to convergence. Generally, it is observed that CVm converges to less than CVr after 2 to 3 iterations of feedback.

[0271] To explain the convergence of [Equation 4], since [Equation 4] has a linear proportional relationship with respect to the input value Th, Tcool decreases proportionally as Th decreases during the cooling process. When Th reaches Tg during the cooling process, Tcool = 0, and the completion of cooling is automatically determined. Also, regarding the term (1 + delta x Ms), since the range of delta is 0.005 to 0.02 and the range of Ms is 5% to 30%, the value of this term is in the range of 1.025 to 1.60. Therefore, the cooling time extension effect due to moisture is limited to a maximum of 60%, thereby maintaining the physical validity of the equation. When the cooling control unit (720) performs feedback to increase lambda when Tcool > target time, Tcool decreases due to the increase in lambda, and when Tcool <= target time, the feedback terminates, thus ensuring the convergence of the control loop.

[0272] To explain the convergence of [Equation 5], the term (1 - EXP(-gamma x Ts)) in [Equation 5] is an exponential saturation function that monotonically converges to 1 as Ts increases. When Ts is sufficiently large (e.g., Ts > 5 / gamma), this term becomes greater than 0.993 and practically converges to 1, at which point Sf ≠ Si x (Pw / Pr). This means that after a sufficient aging time has elapsed, the flavor index saturates to a value obtained by applying the chili powder ratio correction to the initial flavor index. Therefore, if the aging completion target Sf_target is set to Si x (Pw / Pr) or less, it is mathematically guaranteed that the target will be reached within a finite time. Conversely, if Sf_target exceeds Si x (Pw / Pr), the target cannot be reached no matter how much Ts is extended. Therefore, the seasoning aging unit (940) performs feedback to increase Pw (adjusting the ratio of chili powder) or feedback to increase Si (adjusting the concentration of the simmering sauce) in such cases to ensure the possibility of reaching the target.

[0273] Below, the physical meaning and measurement method of each sub-parameter used in the above [Equation 1] to [Equation 5] are summarized comprehensively.

[0274] When combining the sub-parameters of [Mathematical Formula 1], Vadj is the actual volume of fresh water introduced into the kiln section (100) by the flow control valve, and Vbase is the standard water input amount preset by the recipe, which is generally set to 90L. Cm is the final concentration of the primary broth measured in Brix units by the refractometer sensor of the concentration detection section (210), and Cr is the standard concentration preset according to the product specifications, which is generally set to Brix 8.0. alpha is a dimensionless coefficient empirically determined based on the characteristics of the raw material and the volume of the kiln section (100), and is set in the range of 0.1 to 0.5.

[0275] When combining the sub-parameters of [Mathematical Formula 2], Cb is the expected concentration of the mixed broth to be verified by the quality measurement unit (310) after stirring is completed in the mixing container, and w1 and w2 are mixing weights proportional to the input amounts of the first broth and the second broth, respectively. Ca is the measured concentration (Brix) of the first broth, and Cd is the measured concentration (Brix) of the second broth, both of which are measured independently by the quality measurement unit (310). beta is a dimensionless correction coefficient that is empirically determined based on the mixing temperature and the lipid content of the broth, and is set in the range of 0.01 to 0.10.

[0276] When combining the sub-parameters of [Mathematical Formula 3], Tadd is the additional stirring time (minutes) transmitted to the stirrer by the mixing feedback unit (430), and kappa is the time proportionality coefficient (minutes / %) determined by the rotation speed of the stirrer and the shape of the mixing container. CVm is the current coefficient of variation (%) calculated from the measurements at multiple points by the uniformity measuring unit (420), and CVr is the reference coefficient of variation (%) pre-set according to the product specifications. Nm is the total number of types of fillings and seasonings introduced into the mixing container in the corresponding batch (integer), and Nr is the reference number of types of standard recipes (integer, generally 4).

[0277] When combining the sub-parameters of [Mathematical Equation 4], Tcool is the estimated time (minutes) for reaching the cooling target that the cooling control unit (720) notifies the process management system, and Th is the current temperature (°C) measured by a probe-type temperature sensor inserted into the center of the sundae by the temperature sensing unit (710). Tg is the cooling target temperature (°C, generally 10°C) pre-set by food safety standards, and lambda is the effective heat transfer coefficient (°C / min) set based on the heat transfer capacity listed in the specifications of the blast chiller. Fp is the ratio of the cooling surface area according to the shape (dimensionless) calculated from the length and diameter measurements of the sundae, delta is a dimensionless coefficient representing the degree of cooling resistance due to latent heat of evaporation, and Ms is the surface moisture percentage (%) of the sundae measured by a near-infrared sensor by the moisture correction unit (730).

[0278] Synthesizing the sub-parameters of [Mathematical Equation 5], Sf is the aging flavor index (dimensionless) at the current time point, and Si is the initial flavor index (dimensionless) of the seasoning sauce at the start of aging, calculated based on the concentration of the simmering sauce, the capsaicin content of the red pepper powder, and the sugar content. gamma is a rate constant (1 / hour) that depends on the aging temperature, and has a larger value as the aging temperature increases. Ts is the elapsed aging time (hours), Pw is the weight ratio (%) of red pepper powder relative to the total weight of the seasoning sauce, and Pr is the standard weight ratio (%, generally 18%) of the red pepper powder in the standard recipe.

[0279] In addition, the manufacturing device according to the present invention manufactures a seasoning sauce with deep and uniform flavor through a sequential process of a simmering sauce manufacturing unit (910), a filtration unit (920), a seasoning sauce mixing unit (930), and a seasoning sauce aging unit (940) in a seasoning sauce manufacturing line (900), manufactures fermentation-promoting radish kimchi utilizing carbonation of cider through a radish kimchi pretreatment unit (1110), a radish kimchi seasoning unit (1120), and a radish kimchi mixing unit (1130) in a radish kimchi manufacturing line (1100), and manufactures head meat with excellent texture utilizing a residual heat steaming process through a head heating unit (1410), a steaming unit (1420), and a dismantling unit (1430) in a head meat manufacturing line (1400). Accordingly, since all components of a bowl of sundaeguk—broth, sundae, seasoning sauce, kkakdugi, and head meat—are produced uniformly through standardized processes within a single manufacturing system, it has the effect of stably supplying sundaeguk of uniform quality at franchise stores or mass production facilities.

[0280] Furthermore, the manufacturing method according to the present invention systematically manufactures the core components of sundaeguk through the basic process (S110 to S170) illustrated in FIG. 8, and applies a feedback loop for concentration detection, standard concentration determination, input amount correction, and allowable range verification during the extraction and mixing process of the broth through the detailed control process (S210 to S280) illustrated in FIG. 9. Through this feedback control, even if various disturbance factors such as the condition of raw materials, minute deviations in heating conditions, and seasonal fluctuations occur, the final quality of the mixed broth converges within a preset allowable range, thereby enabling the production of sundaeguk with high reproducibility.

[0281] In particular, the present invention secures the overall advancement of the sundaeguk manufacturing process through a quantitative control system based on [Equation 1] to [Equation 5]. [Equation 1] performs non-linear adaptive correction of the amount of secondary extract input according to the deviation in the concentration of the primary broth in the input amount calculation unit (230); [Equation 2] calculates an expected concentration that corrects the abnormal mixing behavior caused by the difference in concentration between the two broths in the ratio setting unit (320); [Equation 3] calculates an adaptive additional mixing time based on the number of types of filling ingredients and the deviation in uniformity in the mixing feedback unit (430); [Equation 4] predicts the time to reach cooling reflecting the shape and surface moisture condition of the sundae in the cooling control unit (720); and [Equation 5] calculates a flavor index based on the aging time and the ratio of red pepper powder in the seasoning sauce aging unit (940). These five mathematical formulas are applied to each independent process step while being organically linked to each other to form an overall quality control system for the production of sundaeguk, and their inventiveness can be recognized by replacing each process parameter, which relied on the cook's experiential sense in conventional technology, with automatic control based on objective numerical values.

[0282] The embodiments described above are merely illustrative of the technical concept of the present invention, and those skilled in the art to which the present invention pertains may make various modifications, changes, and substitutions within the scope of the essential characteristics of the present invention. Accordingly, the scope of protection of the present invention should be determined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included within the scope of protection of the present invention. Explanation of the symbols

[0284] Kamabu: 100 Dual extraction unit: 200 Broth Mixing Section: 300 Filling mixing section: 400 Charging part: 500 Sundae heating unit: 600 Cooling storage compartment: 700 Seasoning Manufacturing Department: 800 Seasoning sauce manufacturing line: 900 Kkakdugi manufacturing line: 1100 Head meat manufacturing line: 1400 Concentration sensing unit: 210 Extraction Judgment Unit: 220 Input Quantity Calculation Section: 230 Quality Measurement Department: 310 Ratio setting section: 320 Mixing Control Unit: 330 Filling mixing section (mixing function): 410 Uniformity measuring unit: 420 Mixed Feedback Section: 430 Temperature sensor: 710 Cooling control unit: 720 Moisture correction unit: 730 Decoction Manufacturing Department: 910 Filtration unit: 920 Seasoning Mixing Section: 930 Seasoning aging section: 940 Kkakdugi Preprocessing Unit: 1110 Radish Kimchi Seasoning: 1120 Kkakdugi Mixed Section: 1130 Head heating part: 1410 Teumbu: 1420 Dismantling Department: 1430 1st broth extraction step: S110 Second broth extraction step: S120 Mixed broth production step: S130 Sundae filling formation stage: S140 Sochang filling stage: S150 Sundae boiling steps: S160 Cooling and sealing storage step: S170 1st broth concentration detection step: S210 Determination step for reaching standard concentration: S220 1st broth drainage stage: S230 Input amount correction calculation step: S240 Second broth extraction step: S250 Mixing Ratio Setting Step: S260 Determination stage within allowable range: S270 Mixed broth confirmation step: S280

Claims

Claim 1 A double extraction and mixing method sundae soup manufacturing device characterized by comprising: a kiln section into which raw materials including pig skull bones, pig leg bones, and old chickens are introduced; a double extraction section configured to extract a first broth by heating the kiln section while it is filled with water, and to extract a second broth by adding fresh water to the raw materials remaining in the kiln section after discharging the first broth and heating it further; a broth mixing section configured to combine the first broth and the second broth in one container to create a mixed broth; a filling mixing section configured to form a sundae filling by adding seasonings and spices to filling materials including minced pork, blood, chives, and glass noodles and mixing them; a filling section configured to fill the sundae filling into the pig small intestine; a sundae heating section configured to boil the small intestine filled with the sundae filling by introducing it into a heating medium; and a cooling storage section configured to cool and seal the boiled sundae for storage. Claim 2 A double extraction and mixing method sundaeguk manufacturing apparatus according to claim 1, wherein the double extraction unit is configured to secure 50L of primary broth by heating strongly for 10 hours during the process of extracting the primary broth and secure 90L of secondary broth by heating additionally for 6 hours during the process of extracting the secondary broth, and the broth mixing unit is configured to combine the primary broth and the secondary broth to produce 140L of mixed broth. Claim 3 A double extraction mixing type sundaeguk manufacturing apparatus according to claim 1, further comprising a seasoning manufacturing unit for manufacturing a special seasoning consisting of a concentrated liquid formed by boiling a mixture of ingredients including soy sauce, red chili peppers, and dried bonito flakes, and wherein the filling ingredient mixing unit is configured to mix the special seasoning manufactured in the seasoning manufacturing unit and pepper of a predetermined particle size into the filling ingredients. Claim 4 A double extraction and mixing type sundae guk manufacturing apparatus according to claim 1, further comprising: a simmering sauce manufacturing unit that prepares a simmering sauce by adding ginger, onion scraps, and sugar to soup soy sauce and regular soy sauce and boiling them; a filtration unit that extracts a clear liquid by filtering out solids from the simmering sauce; a seasoning sauce mixing unit that mixes the simmering sauce extracted from the filtration unit with red chili powder; and a seasoning sauce aging unit that ages the seasoning sauce mixed in the seasoning sauce mixing unit under a refrigerated state. Claim 5 A double extraction mixing type sundaeguk manufacturing apparatus according to claim 1, further comprising: a radish kimchi pretreatment unit that cuts radish into a predetermined size, pickles it in a pickling solution containing salt and sugar, and removes moisture; a radish kimchi seasoning unit that prepares radish kimchi seasoning by mixing red pepper powder, sugar, and auxiliary ingredients in a predetermined ratio; and a radish kimchi mixing unit that mixes the radish kimchi seasoning with the pickled radish and adds cider to form a broth. Claim 6 A double extraction mixing type sundae soup manufacturing device according to claim 1, further comprising: a head heating unit for heating a prepared pig's head and heart together with coarse salt and minced ginger; a steaming unit for cooking the inside of the pig's head and heart with residual heat after heating is completed in the head heating unit; and a dismantling unit for performing deboning work at the point when the fat layer solidifies after cooling the cooked pig's head and heart. Claim 7 A double extraction mixing method sundaeguk manufacturing apparatus according to claim 1, wherein the double extraction unit comprises a concentration sensing unit that detects the concentration of the broth during the extraction process of the first broth, an extraction determination unit that determines the time of completion of the extraction of the first broth by comparing the concentration value detected by the concentration sensing unit with a preset reference concentration value, and an input amount calculation unit that discharges the first broth and calculates the input amount of new water based on the determination result of the extraction determination unit, and wherein the input amount calculation unit is configured to correct the input amount of new water for the second broth extraction by reflecting the ratio of the discharge amount of the first broth and the detected concentration value to the reference concentration value. Claim 8 A double extraction mixing method sundaeguk manufacturing apparatus according to claim 1, wherein the broth mixing unit comprises a quality measuring unit that measures the concentration index of the first broth and the concentration index of the second broth, respectively; a ratio setting unit that sets the mixing ratio of the first broth and the second broth as an adjustable weight; and a mixing control unit configured to update the weight of the ratio setting unit based on each concentration index measured by the quality measuring unit, mix the first broth and the second broth according to the updated weight, verify whether the concentration index of the mixed broth is within a preset allowable range, and if it deviates from the allowable range, readjust the weight and repeat the mixing. Claim 9 A double extraction mixing method sundaeguk manufacturing apparatus according to claim 3, wherein the filling mixing unit comprises a uniformity measuring unit that measures the uniformity of mixing after adding the special seasoning and pepper to the filling, and a mixing feedback unit that controls the filling mixing unit to perform additional mixing when the uniformity value measured by the uniformity measuring unit does not reach a preset uniformity reference value, and wherein the mixing feedback unit calculates the additional mixing time based on the difference between the uniformity value and the uniformity reference value, and is configured to verify whether the uniformity has reached or exceeded the uniformity reference value by re-measuring through the uniformity measuring unit after performing the additional mixing. Claim 10 A dual extraction mixing method sundae soup manufacturing device according to claim 1, wherein the cooling storage unit comprises a temperature sensing unit that detects the central temperature of a boiled sundae, a cooling control unit that adjusts the cooling speed by comparing the central temperature detected by the temperature sensing unit with a preset cooling target temperature, and a moisture correction unit configured to measure the surface moisture amount of the sundae after cooling is complete and compare it with a preset moisture reference value, and perform moisture replenishment before sealed storage if it is less than the moisture reference value, and wherein the cooling control unit is configured to track the change trend of the central temperature over time to calculate the expected time to reach the cooling target temperature, and to adjust the cooling intensity in steps based on the calculated expected time. Claim 11 delete Claim 12 delete Claim 13 delete Claim 14 delete Claim 15 delete

Images