Manufacturing method of stock for sliced raw korean beef

Abstract

According to a method for preparing Hanwoo mulhoe broth according to one embodiment of the present invention, a broth base containing fruit juice extracted from apples, pears, and onions and garlic juice is prepared by including it in an appropriate weight ratio with a gochujang liquid prepared by mixing gochujang and water. By preparing the natural ingredients blended in appropriate proportions through only an aging or fermentation process without heating, the natural ingredients harmoniously contain rich nutrients and various flavors, thereby providing a Hanwoo mulhoe broth with enhanced palatability that can be enjoyed by people of all ages.

Description

Technology Field

[0001] The present invention relates to a method for preparing broth for Korean beef mulhoe, and more specifically, to a method for preparing broth for Korean beef mulhoe that has excellent taste and nutrition and enhances the natural texture of Korean beef yukhoe by mixing various natural ingredients in appropriate proportions without heating. Background Technology

[0002] Mulhoe is a raw seafood dish made by finely chopping fresh seafood, seasoning it spicyly with green onions, garlic, and onions, and pouring cold water over it. It is a dish primarily consumed during the summer because it offers a refreshing taste combined with the unique spicy, sweet, and sour flavors of the mulhoe sauce. Typically, the ingredients suitable for mulhoe are diverse, including not only fish such as flounder, halibut, rockfish, triggerfish, and sea bream, but also sea cucumber, sea squirt, squid, abalone, and sea urchin roe. Almost all fish can be prepared as mulhoe, with the exception of saury, cutlassfish, and mackerel, which have a strong fishy smell and soft flesh.

[0003] While researching various types of broth for mulhoe that can be used not only for seafood or fish mulhoe but also for other dishes, the inventor conceived a mulhoe broth that pairs well with Hanwoo beef yukhoe.

[0004] Beef used for yukhoe consists of 65-75% water, 20% protein, and 1% minerals, making it rich in protein, an essential energy source for daily life. This protein is a component of our body's muscles, skin, various organs, bones, blood vessels, hair, and nails, and also serves as a raw material for blood, hormones, enzymes, neurotransmitters, and immune substances. Furthermore, beef is a nutrient-rich food containing a balanced mix of essential amino acids necessary for muscle formation and is rich in easily absorbed iron to prevent anemia. Additionally, the B vitamins contained in beef help prevent aging and maintain elastic skin.

[0005] In particular, Hanwoo, a native Korean cattle breed, is rich in essential amino acids and various nutrients, making it an excellent health food ingredient. It is also significantly fresher than imported meat, making it very suitable for use in raw beef dishes.

[0006] However, the raw meat used in yukhoe can have a distinctive fishy taste, and due to the nature of the meat, there is a problem with a tough texture.

[0007] Accordingly, the inventors intend to provide a mulhoe broth that can improve the meat quality and enhance the reduction and digestion absorption rate while enhancing the original flavor of the raw beef included in the mulhoe by utilizing various natural ingredients. Prior art literature

[0008] Korean Patent Publication No. 10-1686137 The problem to be solved

[0009] The present invention relates to a method for preparing Hanwoo mulhoe broth, and aims to provide a method for preparing Hanwoo mulhoe broth that can be enjoyed by anyone by improving the texture and digestibility while enhancing the excellent flavor of Hanwoo yukhoe. means of solving the problem

[0010] According to one embodiment of the present invention, a method for preparing Hanwoo mulhoe broth is provided, comprising the steps of: preparing fruit juice by extracting juice from apples, pears, and onions; preparing garlic juice by extracting juice from raw garlic; preparing a broth base by mixing 4 to 14 parts by weight of the fruit juice and 1 to 3 parts by weight of the garlic juice and filtering through a cheesecloth; preparing a gochujang liquid by mixing gochujang and water in a weight ratio of 1:3 and using a filter mesh; mixing 5 to 17 parts by weight of the broth base and 40 to 80 parts by weight of the gochujang liquid, and mixing the broth base and the gochujang liquid in a weight ratio of 1:6; and mixing 7 to 13 parts by weight of vinegar, 7 to 13 parts by weight of red pepper powder, 5 to 10 parts by weight of sugar, and 1 to 3 parts by weight of salt.

[0011] In the present invention, the step of preparing the fruit juice may be performed by mixing and extracting 1 to 5 parts by weight of apples with 12 to 14 Brix, 2 to 6 parts by weight of pears with 12 to 14 Brix, and 1 to 3 parts by weight of onions.

[0012] In the present invention, the broth base may include a step of aging at 2 to 5°C for 1 to 3 days.

[0013] The present invention may include a step of mixing 10 parts by weight of fermentation liquid with 100 parts by weight of the chili paste liquid and aging it at 4 to 7°C for 36 to 60 hours.

[0014] In the present invention, the Hanwoo mulhoe broth may include a step of aging at 0 to 5℃ for 12 to 24 hours.

[0015] According to another embodiment of the present invention, a Hanwoo mulhoe broth prepared by the method of the present invention is provided. Effects of the invention

[0016] The Hanwoo mulhoe broth produced by the present invention utilizes various natural ingredients to enhance the original flavor of the raw beef included in the mulhoe, while improving the meat quality to enhance texture and digestibility, thereby providing a Hanwoo mulhoe broth with increased palatability that can be enjoyed by people of all ages.

[0017] Furthermore, by preparing natural ingredients blended in appropriate proportions through aging or fermentation processes without heating, the destruction of beneficial components is inhibited, allowing for the inclusion of abundant nutrients and enhancing palatability through the harmony of various flavors. Additionally, the inherent effects of the natural ingredients inhibit the proliferation of harmful bacteria. Specific details for implementing the invention

[0018] The present invention is capable of various modifications and may take various forms, and specific embodiments are illustrated and described in detail below. However, this is not intended to limit the invention to the specific disclosed forms, and it should be understood that the invention includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention.

[0019] Hereinafter, a method for preparing Hanwoo mulhoe broth according to one embodiment of the present invention will be described in more detail.

[0020] In one embodiment of the present invention, a method for preparing Hanwoo mulhoe broth comprises the following steps.

[0021] Step of producing fruit juice by extracting juice from apples, pears, and onions;

[0022] Step of extracting raw garlic to produce garlic juice;

[0023] A step of preparing a broth base by mixing 4 to 14 parts by weight of the fruit juice and 1 to 3 parts by weight of the garlic juice and filtering through a cheesecloth;

[0024] Step of preparing a gochujang mixture by mixing gochujang and water in a weight ratio of 1:3 and using a strainer: and

[0025] A step of mixing 5 to 17 parts by weight of the above broth base and 40 to 80 parts by weight of the above gochujang liquid, and mixing the above broth base and the above gochujang liquid in a weight ratio of 1:6;

[0026] A method for preparing Hanwoo mulhoe broth is provided, comprising the step of mixing 7 to 13 parts by weight of vinegar, 7 to 13 parts by weight of red pepper powder, 5 to 10 parts by weight of sugar, and 1 to 3 parts by weight of salt.

[0027] In the present invention, the step of preparing the fruit juice can be prepared by mixing 1 to 5 parts by weight of apples with 12 to 14 Brix, 2 to 6 parts by weight of pears with 10 to 12 Brix, and 1 to 3 parts by weight of onions.

[0028] The Brix mentioned above refers to the sugar content of food molasses, representing the amount of sugar dissolved in 100g of liquid in weight units.

[0029] When preparing the above fruit juice, 1 to 3 parts by weight of freeze-dried raspberry powder may be further included with respect to 1 to 5 parts by weight of apple, 2 to 6 parts by weight of pear, and 1 to 3 parts by weight of onion.

[0030] Wild raspberries in Gyeongsangbuk-do, particularly in the Pohang region, have been cultivated for over 50 years as a local specialty crop. As of 2023, the region ranks second nationwide with a cultivation area of ​​80 hectares and produces an average of 336 tons of wild raspberries annually. Approximately 10 to 20 tons of wild raspberries are stored frozen in the Pohang region each year, creating a need for the development of products utilizing these frozen raspberries.

[0031] The wild raspberry (*Rubus crataegifolius*) is a deciduous broad-leaved tree belonging to the Rosaceae family, growing to a height of about 1 to 2 meters. It is covered in thorns, and its leaves are ovate or elliptical, divided into 3 to 5 lobes. White flowers bloom in May, and the fruit clusters are nearly round. As a perennial plant bearing spherical red fruits, its stems do not have a white bloom like the Korean black raspberry (*Rubus coreanus*). It grows wild in Korea south of Hwanghae Province, as well as in Japan and China. In the United States, selective breeding began in the mid-19th century, leading to the development of the raspberry.

[0032] Wild strawberries have a strong aroma and high acidity, so they produce a fruit wine with a beautiful color when brewed. The sour taste is due to organic acids, such as citric acid and malic acid, which make up about 1.5% of the fruit. According to the *Compendium of Materia Medica*, they are described as beneficial for the kidneys, nourish the liver, and boost male vitality; it is also recorded that they beautify the skin, darken the hair, and are effective for lung diseases.

[0033] Based on 100g, wild strawberries contain 0.40mg of niacin, 2.00mg of sodium, 1.30g of protein, 4.00g of carbohydrates, 101.00µg of beta-carotene, 28.00mg of vitamin C, 4.70g of dietary fiber, 0.46mg of zinc, 16.50µg of folic acid, 31.00mg of phosphorus, 130.00mg of potassium, 21.00mg of calcium, 0.00mg of cholesterol, and other nutrients such as anthocyanins and tannins.

[0034] Wild raspberries are harvested and shipped during a short period of about 40 days from late May to late June and are distributed as fresh fruit. However, they have the disadvantage of rapid spoilage due to high temperatures, so any raspberries remaining after being sold fresh during the harvest season must be flash-frozen for storage. In the case of frozen raspberries, the price is about 20% lower than that of fresh fruit, and the costs associated with freezing facilities and storage are placing a burden on growers.

[0035] Freeze-dried wild raspberry powder was made using frozen wild raspberries from the Pohang region. Through their antioxidant properties, wild raspberries can prevent the rancidity of the Hanwoo mulhoe broth and extend its shelf life.

[0036] Specifically, the Hanwoo mulhoe broth according to the present invention does not add artificial sweeteners and realizes various flavors using the inherent sweetening components of natural ingredients; thus, the fruit juice mixed with apple, pear, and onion can suppress the fishy taste of raw or uncooked meat, soften the meat texture, and enhance flavor to improve palatability.

[0037] In addition, to produce fruit juice, the juicing process is performed using only the flesh of apples, pears, and onions, and the juicing method can be a commonly used method.

[0038] Apples are known as alkaline foods that are low in calories and contain many beneficial components. Among these, organic acids have the effect of increasing the absorption rate of iron and stimulating the secretion of gastric juice to promote digestion. Consequently, this can increase the absorption rate of iron, which is abundant in raw beef, and can also aid in digestion and absorption along with the large amount of dietary fiber contained in apples.

[0039] For example, the apple used in the present invention is one that has a moderate sweetness with a sugar content of 12 to 14 Brix and a sour taste added. In order to produce the desired taste by combining the sweet and sour taste of the apple with the pear and onion while exhibiting the natural effects of the apple, 2 to 4 parts by weight or 3 parts by weight of apple may be included.

[0040] Pears are a fruit commonly eaten with raw beef dishes; they help tenderize the protein and have a refreshing, sweet taste, making them an excellent fruit to use as a natural sweetener.

[0041] For example, the pear used in the present invention has a sugar content of 12 to 14 Brix, which is slightly sweeter than a regular pear. In order to achieve the desired flavor by combining the cool, sweet taste of the pear with the apple and onion while exhibiting the tenderizing effect of the pear, 3 to 5 parts by weight or 4 parts by weight of pear may be included.

[0042] Onions are an essential vegetable in Korean cuisine; their core nutrients are not easily destroyed during various cooking processes, and they possess bactericidal and insecticidal effects against E. coli and Salmonella, making them effective in preventing food poisoning and infectious diseases. Additionally, they aid in tenderizing protein; in particular, the compound allyl sulfide found in onions promotes digestion by aiding the secretion of digestive juices and facilitating metabolism, making them an excellent ingredient to use in various protein dishes.

[0043] For example, the onion used in the present invention is mainly a sweet-tasting onion, and may include 2 parts by weight of onion to produce the desired taste by ensuring that the soft and sweet taste of the onion blends well with apples and pears while exhibiting the inherent effects of the onion.

[0044] In addition, the step of preparing the garlic juice involves extracting juice from washed domestic raw garlic, and the extraction method can be a commonly used method.

[0045] Garlic is one of Korea's four major vegetables, and it is so rich in nutrients and has such diverse effects that it has been called "one harm, a hundred benefits" since ancient times, as it is said to have 100 advantages excluding its strong smell. In particular, the allicin component abundantly contained in garlic is effective in improving cholesterol levels, strengthening immunity, and providing powerful antibacterial action, making it an excellent ingredient to use in the broth for raw seafood dishes.

[0046] Next, in the present invention, the base of the Hanwoo mulhoe broth can be prepared by mixing 4 to 14 parts by weight of the fruit juice and 1 to 3 parts by weight of the garlic juice and filtering through a cheesecloth to make a broth base.

[0047] Specifically, it contains only the liquid extract obtained by mixing 4 to 14 parts by weight, 5 to 13 parts by weight, 12 parts by weight, or 7 to 10 parts by weight of fruit juice extracted by mixing the apple, pear, and onion, and 1 to 3 parts by weight or 2 parts by weight of the garlic juice, filtering through a cotton cloth to remove extraction by-products.

[0048] As described above, through the process of filtering with a cloth to remove extraction by-products, the natural flavors and umami of each ingredient are well blended, enabling the realization of a clean taste and color.

[0049] In the present invention, the broth base can be prepared by including a step of aging at 2 to 5°C for 1 to 3 days.

[0050] For example, if the aging temperature of 2 to 5°C and the aging time of 1 to 3 days are exceeded, the flavors of the ingredients constituting the broth base may not blend well, or any one of them may become over-fermented.

[0051] Next, the present invention may include the step of mixing gochujang and water in a weight ratio of 1:3 and preparing the gochujang mixture using a strainer.

[0052] Gochujang is a representative fermented food of Korea that contains beneficial microorganisms, offering various effects such as antioxidant and anti-inflammatory properties. Additionally, the protein-degrading and starch-degrading enzymes found in gochujang can improve digestion. Furthermore, it is effective in removing unwanted odors such as fishy or grassy smells, and because it has antibacterial and antiviral effects against various types of bacteria, it is an excellent ingredient for use as broth for mulhoe (raw fish soup).

[0053] The above-mentioned gochujang may be used as gochujang that does not contain commonly used chemical food preservatives, but suitably, it may be used as gochujang containing 35% or more of sun-dried chili powder, and further containing one or more selected from the group consisting of fermented soybean milk, glutinous rice, barley flour, domestic meju, malt syrup, sun-dried salt, rice syrup, and underground bedrock water, and fermented in a traditional earthenware jar for 6 months or more.

[0054] In addition, the above-mentioned gochujang mixture can be mixed with a constant force and speed by including gochujang and water in a weight ratio of 1:3, and if it can form a gochujang mixture of uniform concentration without lumps or clumping, there are no restrictions on the method of mixing.

[0055] In addition, by mixing gochujang and water to a uniform consistency to form a gochujang liquid and then using only the liquid from which all substances such as lumps or impurities have been removed using a strainer, it is possible to achieve a clean texture and color while preserving the flavor and umami of the gochujang. At this time, a conventional sieve may be used as the strainer, and there are no restrictions on the choice of strainer as long as it serves the purpose of removing substances such as lumps or impurities.

[0056] For example, if the mixing ratio of gochujang and water deviates from 1:3, the characteristic bitter taste of gochujang may be felt too strongly as the proportion of gochujang increases, which may disrupt the overall balance of the flavor of the Hanwoo mulhoe broth, or it may be formed too watery, which may result in a problem where the effects and flavor of gochujang are not sufficiently expressed.

[0057] In the present invention, the step of preparing the gochujang liquid may include mixing 10 parts by weight of fermented liquid with 100 parts by weight of the gochujang liquid and aging it at 4 to 7°C for 36 to 60 hours.

[0058] In this case, the fermented liquid may suitably be a plum fermented liquid prepared using plum extract, and there are no limitations thereon as long as it enhances the inherent effects and umami of the gochujang and does not have a negative effect on the taste of the Hanwoo mulhoe broth intended in this invention.

[0059] For example, if the aging temperature is 4 to 7°C and the aging time is less than 36 to 60°C, a problem may arise in which the astringent taste of the gochujang does not disappear.

[0060] In addition, if the aging temperature exceeds 4~7℃ and the aging time exceeds 36~60 days, it may be over-fermented, resulting in an increased sour taste similar to gochujang, which may cause problems that weaken the overall balance of flavor in the Hanwoo mulhoe broth.

[0061] Next, the present invention can produce a Hanwoo mulhoe broth by further mixing 7 to 13 parts by weight of vinegar, 7 to 13 parts by weight of red pepper powder, 5 to 10 parts by weight of sugar, and 1 to 3 parts by weight of salt into a mixture of the broth base and the red pepper paste.

[0062] Specifically, the above broth base and the above gochujang mixture are mixed in 5 to 17 parts by weight and 40 to 80 parts by weight, respectively, but can be mixed in a weight ratio of 1:6 to enhance the flavor of the Hanwoo mulhoe broth.

[0063] For example, if the above broth base and the above gochujang liquid are mixed in a weight ratio of less than 1:6, the original flavor of the gochujang is reduced, and the taste and color of the Hanwoo mulhoe broth become lighter overall, so when Hanwoo yukhoe is added, a problem may arise where the taste feels unnatural.

[0064] In addition, if mixed in a weight ratio exceeding 1:6, it becomes difficult to express the inherent effects of the apples, pears, onions, and raw garlic included in the broth base. Furthermore, the strong taste of the gochujang liquid prevents it from properly acting as a natural sweetener, which may result in difficulties in realizing the intended flavor of the Hanwoo mulhoe broth. Additionally, as a Hanwoo mulhoe broth, it may give the impression that not only the taste but also the color becomes cloudy overall.

[0065] In the present invention, the Hanwoo mulhoe broth can be prepared as a final Hanwoo mulhoe broth by including a step of aging the mixture of the broth base and gochujang liquid prepared as above with vinegar, red pepper powder, sugar, and salt for 12 to 24 hours at 0 to 5°C to enhance palatability so that anyone of any age can enjoy it by improving flavor, umami, and color.

[0066] For example, if the above aging temperature and time are exceeded, the components included in the Hanwoo mulhoe broth may not blend well with each other, and the assertion of the original flavor of each component may be strong, resulting in a lack of the refreshing and clean taste made from natural ingredients, or the sour taste may be enhanced due to over-aging, which may have a negative effect on the taste of the Hanwoo yukhoe.

[0067] According to another embodiment of the present invention, the invention relates to a Hanwoo mulhoe broth prepared by the method of the present invention.

[0068] The Hanwoo mulhoe broth prepared in the present invention is a broth prepared to enjoy Hanwoo yukhoe as mulhoe, and can be used not only for Hanwoo yukhoe but also as a broth for mulhoe using raw fish or seafood.

[0070] Although exemplary embodiments of the present invention have been described above, the present invention is not limited thereto, and those skilled in the art will understand that various changes and modifications are possible within the scope and concept of the claims set forth below.

[0072] Examples

[0073] [Example 1]

[0074] A broth base was prepared by mixing and extracting 3 parts by weight of apples with 13 Brix, 4 parts by weight of pears with 11 Brix, and 2 parts by weight of onions to produce 10 parts by weight of fruit juice, and mixing 2 parts by weight of garlic juice extracted from raw garlic, filtering through a cheesecloth, and then preparing the broth base.

[0075] Next, gochujang and water were mixed in a weight ratio of 1:3, and then 10 parts by weight of a fermented liquid prepared using plum extract was mixed with 10 parts by weight of gochujang liquid from which all substances such as lumpy materials or impurities were removed using a sieve, and aged at 5°C for 48 hours to produce gochujang liquid containing the fermented liquid.

[0076] Next, 10 parts by weight of the above broth base and 60 parts by weight of the gochujang liquid containing the above fermented liquid were mixed (the broth base and gochujang liquid were mixed in a weight ratio of 1:6), and a final mixture including 10 parts by weight of vinegar, 10 parts by weight of red pepper powder, 8 parts by weight of sugar, and 2 parts by weight of salt was aged at 3°C ​​for 15 hours to prepare the Hanwoo mulhoe broth.

[0077] [Example 2]

[0078] It was prepared using the same composition and steps as in Example 1, but without the fermentation liquid, using a gochujang mixture.

[0079] [Example 3]

[0080] The Hanwoo mulhoe broth was prepared using the same composition and steps as in Example 1, but without undergoing the aging process of the final mixture.

[0081] [Comparative Example 1]

[0082] In order to verify the effect of filtration of by-products in the step of preparing the broth base and gochujang liquid, 10 parts by weight of fruit juice and 2 parts by weight of garlic juice with the same composition as in Example 1 were mixed to prepare a broth base that was not filtered through a cheesecloth, and a gochujang liquid was prepared by adding a fermented liquid to a gochujang liquid that was not filtered and aging it. The subsequent steps were performed in the same manner as in Example 1 to prepare the broth for Korean beef mulhoe.

[0083] [Comparative Example 2] and [Comparative Example 3]

[0084] In order to confirm the effect according to the mixing weight ratio of the broth base and the gochujang liquid, Hanwoo mulhoe broth was prepared with the same composition and steps as in Example 1, but Comparative Example 2 was prepared by mixing the broth base and the gochujang liquid in a weight ratio of 1:5, and Comparative Example 3 was prepared by mixing them in a weight ratio of 1:7.

[0086] Sensory evaluation was performed on the Hanwoo mulhoe broth obtained in Examples 1 to 3 and Comparative Examples 1 to 3 above, and the results are shown in [Table 1] below.

[0087] Specifically, 50g of Hanwoo yukhoe was added to 200g of Hanwoo mulhoe broth, and the texture of the yukhoe, the flavor of the broth, balance (the degree of harmony or blending between the yukhoe and the broth), and overall preference were evaluated on 20 food industry experts and 20 general consumers. A 5-point scoring system was used for the scores and evaluation criteria, and the average value was rounded to the first decimal place (5: Very Good, 4: Good, 3: Average, 2: Poor, 1: Very Poor).

[0088] division Korean beef tartare texture The taste of the broth Balance Overall preference Example 1 4.7 4.9 4.8 4.8 Example 2 4.1 4.2 3.8 4.0 Example 3 4.6 4.1 3.9 4.2 Comparative Example 1 4.4 1.6 1.3 2.4 Comparative Example 2 4.5 2.3 1.7 2.8 Comparative Example 3 3.4 2.2 1.8 2.45

[0089] Referring to Table 1 above, it was confirmed that when using the Hanwoo mulhoe broth prepared according to Examples 1 to 3, excellent scores were obtained in the texture of the Hanwoo yukhoe, the taste and balance of the broth, and an overall preference of 4.0 or higher was observed.

[0090] Specifically, in the case of Example 1, the majority of evaluations indicated that the raw beef had a soft yet chewy texture, and the broth had a variety of spicy, sweet, and sour flavors that blended well with a refreshing and clean taste made from natural ingredients, resulting in a very harmonious combination of raw beef and broth; it was confirmed that it received the highest score in all aspects.

[0091] In the case of Example 2, it was found to have excellent sensory qualities with an overall preference score of 4.0, but compared to Example 1, it was evaluated that the texture of the Hanwoo beef tartare was slightly lacking in tenderness, and regarding the taste of the broth, it was evaluated that although various flavors blended well, the umami was 2% lacking, and the balance was also found to be somewhat low.

[0092] In the case of Example 3, it was found to have excellent sensory properties with an overall preference score of 4.2, but compared to Example 1, it was evaluated as somewhat lacking in the cool and clean taste made from natural ingredients.

[0093] In the case of Comparative Example 1, while the texture of the Hanwoo beef tartare received an excellent rating of 4.4, it was confirmed that the taste and balance of the broth received significantly lower ratings of 1.6 and 1.3, respectively, because the broth base and gochujang mixture were not filtered during the preparation stage. More specifically, the majority of evaluations indicated that the presence of by-products from natural ingredients resulted in a lack of a generally clean taste in the broth, and the visual presence of the by-products lowered palatability. Additionally, while the texture of the Hanwoo beef tartare was excellent, being soft yet chewy, the majority of evaluations indicated that the broth interfered with the texture of the tartare and failed to harmonize with it because the by-products in the broth were chewed together.

[0094] In the case of Comparative Example 2, although the texture of the Hanwoo beef tartare received an excellent rating of 4.5, the majority of evaluations indicated that the broth tasted generally bland and the color of the broth was somewhat light, as the broth base contained more of the red chili paste liquid. Additionally, as the broth tasted bland, it was noted that there was a sense of disparity when consumed with the beef tartare, resulting in a lack of harmony. Consequently, it was confirmed that the evaluation results for the taste and balance of the broth received significantly low ratings of 2.3 and 1.7.

[0095] In the case of Comparative Example 3, the majority of evaluations indicated that the texture of the Hanwoo beef tartare received a low score of 3.4 and was significantly less tender compared to Example 1. Additionally, as the amount of gochujang liquid was greater than that of the broth base, the flavor of gochujang was generally perceived as strong in the broth; consequently, the majority of evaluations indicated that when consumed with the beef tartare, the taste of the broth negatively affected the taste of the beef tartare, resulting in a lack of harmony. In this regard, it was confirmed that the evaluation results for the taste and balance of the broth received significantly low scores of 2.2 and 1.8.

[0096] Through this, it was found that when preparing the Hanwoo mulhoe broth according to the present invention, the broth base made of natural ingredients improves the texture of the Hanwoo yukhoe, and by including the broth base from which by-products have been removed through a filtration process and the gochujang liquid in appropriate proportions, various flavors of spicy, sweet, and sour are appropriately harmonized, while a cool and clean taste created from natural ingredients is realized, thereby enhancing the harmony and balance of flavors with the yukhoe.

[0097] Foregoing, specific parts of the present invention have been described in detail. It is evident to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the invention. Accordingly, the actual scope of the invention is defined by the appended claims and their equivalents.

Claims

Claim 1 A step of preparing fruit juice by extracting juice from apples, pears, and onions; a step of preparing garlic juice by extracting juice from raw garlic; a step of preparing a broth base by mixing 4 to 14 parts by weight of the fruit juice and 1 to 3 parts by weight of the garlic juice and filtering through a cheesecloth; a step of aging the broth base at 2 to 5°C for 1 to 3 days; a step of preparing a gochujang liquid by mixing gochujang and water in a weight ratio of 1:3 and using a strainer; a step of aging 10 parts by weight of plum fermentation liquid mixed with 100 parts by weight of the gochujang liquid for 36 to 60 hours at 4 to 7°C; a step of mixing 5 to 17 parts by weight of the broth base and 40 to 80 parts by weight of the gochujang liquid, and mixing the broth base and the gochujang liquid in a weight ratio of 1:6; a step of mixing 7 to 13 parts by weight of vinegar, 7 to 13 parts by weight of red pepper powder, 5 to 10 parts by weight of sugar, and 1 to 3 parts by weight of salt; A method for preparing Hanwoo mulhoe broth, comprising the step of aging at 0 to 5℃ for 12 to 24 hours, wherein the step of preparing the fruit juice involves mixing and extracting 1 to 5 parts by weight of apples with 12 to 14 Brix, 2 to 6 parts by weight of pears with 12 to 14 Brix, 1 to 3 parts by weight of onions, and 1 to 3 parts by weight of freeze-dried raspberry powder. Claim 2 Hanwoo mulhoe broth produced by the manufacturing method of claim 1. Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete

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