Method of making Yukgaltang

Abstract

The present invention relates to a method for preparing Yukgaltang, comprising: a bone broth preparation step of boiling beef bones to prepare broth; a seasoning preparation step of adding vegetables to beef fat and stir-frying them, then removing the added vegetables, mixing in red pepper powder and stir-frying again, and then cooling to prepare seasoning; a meat broth preparation step of boiling ribs and brisket, then removing the boiled ribs and brisket to prepare broth; a Yukgaltang broth preparation step of mixing the prepared bone broth, meat broth, and water to prepare a mixed broth, adding green onions, bean sprouts, red pepper powder, vinegar, and the prepared seasoning, then heating and boiling, and then cooling; and a step of mixing the ribs and brisket removed in the meat broth preparation step into the prepared Yukgaltang broth.

Description

Technology Field

[0001] The present invention relates to a method for preparing Yukgaltang. Background Technology

[0003] Generally, compared to Western cuisine, Korean cuisine has developed soups and stews due to the moist-heat cooking method of heating liquids, and soups and stews are dishes that are always served with rice during meals.

[0004] Among them, Yukgaejang is a spicy soup made by boiling beef and various vegetables; due to its combination of meat and vegetables, it is suitable for balanced nutritional intake. Generally, Yukgaejang is prepared by thoroughly boiling beef, separating the broth from the boiled meat, shredding the meat, seasoning the prepared vegetables and shredded meat, stir-frying them in a pot, pouring in the prepared broth, and boiling it. Only by thoroughly boiling the beef to create the broth in this manner can Yukgaejang achieve a deep and rich flavor.

[0005] However, preparing the broth and cooking Yukgaejang takes a significant amount of time and is quite a cumbersome process. In particular, as the trend toward convenient eating habits grows daily due to the increase in dual-income and single-person households, it is not easy to make Yukgaejang with a deep and rich flavor at home.

[0006] Furthermore, Galbitang is prepared by first cutting beef ribs into pieces 5 to 6 cm in size and boiling them in plain water until the meat becomes tender and soft enough to fall off the bone. It is then either seasoned like Gomguk and boiled with soy sauce, or served as is with the broth, chopped green onions added, and seasoned with salt. Because the components of all the bones are extracted together, the broth is clear yet offers a distinct delicacy that sets it apart from other clear broths. Additionally, Galbitang is nutritious and easily digestible, making it an essential food for the growth of children as well as for the nutritional intake of adults.

[0007] Conventional galbitang typically involved simply boiling the ribs mixed with broth, or boiling the ribs once in broth and boiling them again. Consequently, while the broth may produce umami, the meat tasted like boiled meat distinct from the broth, and the unique odor of the raw rib meat was not removed, resulting in a lack of umami.

[0008] Recently, as the number of one- or two-person households in Korea increases, consumer demand for Home Meal Replacement (HMR) is rising due to changes in awareness regarding dietary culture, diversification of dietary consumption patterns, and a tendency to seek convenience. Home Meal Replacement refers to all types of food substitutes that allow one to easily prepare or consume food with minimal time and effort.

[0009] For example, recently, instant ready-to-eat products such as Yukgaejang and Galbitang that can be cooked on the spot are being sold, most of which use retort liquid soups or powder soup mixes to create the broth flavor.

[0010] However, these instant convenience food products cannot replicate the deep and rich flavor of home-cooked meals, and they cannot eliminate the distinctive instant taste. In addition, there are problems such as the meat added as an ingredient in dishes like Yukgaejang or Galbitang developing an unpleasant odor, particularly during the freezing and thawing process, which degrades the texture.

[0011] Accordingly, there is always a need for a method to manufacture convenience foods that can improve meat quality, enhance flavor, and improve texture while controlling off-flavors, even when frozen.

[0012] Furthermore, in order to meet the diverse tastes of modern people and consumer preferences for novelty, we aim to provide new types of products that are not limited to existing Yukgaejang or Galbitang. Prior art literature

[0014] Republic of Korea Registered Patent No. 10-2625544 (Published Jan. 15, 2024) Republic of Korea Registered Patent No. 10-2435036 (Published Aug. 23, 2022) The problem to be solved

[0015] The present invention aims to solve the aforementioned problems and provides a method for manufacturing Yukgaltang, which is a fusion of the existing Yukgaejang and Galbitang.

[0016] Furthermore, the present invention aims to provide a method for preparing Yukgaltang that can provide the deep and rich umami flavor of Galbitang along with the unique spicy taste of Yukgaejang.

[0017] In addition, the present invention aims to provide a method for preparing Yukgaltang that includes two or more types of meat broth and offers a clean taste without being greasy.

[0018] Furthermore, the present invention aims to provide an instant-cook Yukgaltang product that is free from the characteristic off-flavor of beef even when frozen, and can continuously maintain the unique flavors of Yukgaejang and Galbitang. means of solving the problem

[0020] A method for preparing Yukgaltang according to the present invention for achieving the above-mentioned purpose comprises: a bone broth preparation step of boiling beef bones to prepare broth; a seasoning paste preparation step of adding vegetables to beef fat and stir-frying them, then removing the added vegetables, mixing in red pepper powder and stir-frying again, and then cooling to prepare seasoning paste; a meat broth preparation step of boiling rib bones and brisket, then removing the boiled rib bones and brisket to prepare broth; a Yukgaltang broth preparation step of mixing the prepared bone broth, meat broth, and water to prepare a mixed broth, adding green onions, bean sprouts, red pepper powder, vinegar, and the prepared seasoning paste, then heating and boiling, and then cooling; and a step of mixing the rib bones and brisket removed in the meat broth preparation step into the prepared Yukgaltang broth.

[0021] Here, the step of preparing the beef bone broth involves preparing a first beef bone broth by boiling the beef bones in water at 80 to 100°C for 3 to 8 hours and then cooling them at least three times, and then adding water to the prepared first beef bone broth to dilute it, thereby making it possible to prepare a beef bone broth having a concentration of 40 to 60% of the concentration of the first beef bone broth.

[0022] And, the above-mentioned step of making the dadegi may be to add green onions, onions, ginger, and Cheongyang chili peppers as vegetables to beef fat and stir-fry them, then remove the added vegetables, mix in a mixture of regular chili powder and Cheongyang chili powder, stir-fry again, and then cool to make the dadegi.

[0023] In addition, the mixed broth in the above-mentioned beef bone broth preparation step can be prepared by mixing the beef bone broth, meat broth, and water prepared above in a weight ratio of 30~50 : 20~40 : 20~40.

[0024] In addition, the step of preparing the above beef bone broth may involve preparing a mixed broth by mixing the prepared beef bone broth, meat broth, and water in a weight ratio of 35-45:25-35:25-35, adding green onions, bean sprouts, red pepper powder, vinegar, and the prepared seasoning paste, wherein the seasoning paste is added in a ratio of 1 to 3 parts by weight per 100 parts by weight of the mixed broth, then heating and boiling, and then cooling.

[0026] Meanwhile, another embodiment of the present invention is a Yukgaltang in which ribs and brisket are mixed in beef bone broth and meat broth, characterized by being prepared by the above-described manufacturing method.

[0028] Specific details of other embodiments are included in the detailed description and drawings. Effects of the invention

[0030] The present invention relates to a method for preparing Yukgaltang, which is a fusion of the existing Yukgaejang and Galbitang, characterized by preparing a Yukgaltang broth by mixing beef bone broth, meat broth, and seasoned paste, thereby having the effect of providing the deep and rich umami flavor of Galbitang along with the unique spicy taste of Yukgaejang.

[0031] In addition, the present invention is characterized by optimizing the seasoning paste prepared with beef bone broth, which is the base for Yukgaejang, meat broth, which is the base for Galbitang, and vegetable broth in an exquisite ratio, so that while containing two types of broth, it is not greasy and can provide a clean taste through the vegetable broth-based paste.

[0032] Furthermore, the present invention is characterized by mixing the rib bones and brisket removed during the meat broth preparation step into the beef rib soup broth before packaging, thereby making it possible to provide an instant beef rib soup product that is free of the characteristic gamey odor of beef even when frozen and can continuously maintain the unique flavors of Yukgaejang and Galbitang. Brief explanation of the drawing

[0034] FIG. 1 is a flowchart showing a specific process of a method for preparing Yukgaltang according to a preferred embodiment of the present invention, and FIG. 2 is a photograph showing an example of beef bone broth prepared according to the present invention, and FIG. 3 is a photograph showing an example of a process for preparing meat broth according to the present invention, and Figure 4 is a photograph showing an example of Yukgaltang prepared according to the present invention. Specific details for implementing the invention

[0035] The present invention is capable of various modifications and may have various embodiments; specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention. In describing the present invention, detailed descriptions of related prior art are omitted if it is determined that such detailed descriptions may obscure the essence of the present invention.

[0036] The terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, terms such as "comprising" or "having" are intended to specify the presence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0037] Terms such as "first," "second," etc., may be used to describe various components, but said components should not be limited by said terms. These terms are used solely for the purpose of distinguishing one component from another.

[0038] Throughout this specification, "%" used to indicate the concentration of a particular substance is (weight / weight) % for solid / solid, (weight / volume) % for solid / liquid, and (volume / volume) % for liquid / liquid, unless otherwise noted.

[0040] FIG. 1 is a flowchart showing the specific process of a method for preparing Yukgaltang according to a preferred embodiment of the present invention.

[0041] The purpose of the present invention is to provide a method for manufacturing Yukgaltang, which is a fusion of the existing Yukgaejang and Galbitang.

[0042] In this specification, "Yukgaltang" refers to a soup that is a mixture of general Yukgaejang and Galbitang, and may include a soup in which seasoned paste is mixed with beef bone broth, which is a Yukgaejang base, and meat broth, which is a Galbitang base. Additionally, it may include ribs or brisket.

[0044] The method for preparing Yukgaltang according to the present invention comprises a step of preparing beef bone broth (S100); a step of preparing seasoning paste (S200); a step of preparing meat broth (S300); a step of preparing Yukgaltang broth (S400~S700); and a step of mixing rib bones and brisket (S800).

[0045] The step (S100) of preparing beef bone broth according to the present invention is to prepare broth by boiling beef bones. The method of preparing beef bone broth is not particularly limited. Beef bone broth can be prepared by removing blood from the beef bones (S110) and boiling them in hot water for several hours (S120). For example, beef bone broth can be prepared by boiling the beef bones in water at 80 to 100°C for 3 to 8 hours and then cooling them.

[0046] In addition, it is also possible to prepare beef bone broth by repeating the process of boiling beef bones in 90°C water for 5 hours and then cooling them for about 10 minutes to 2 hours at least twice. If the process of boiling and cooling the beef bones is repeated about 3 times in this manner, resulting in a total boiling time of about 15 to 20 hours, more nutritional and beneficial components of the beef bones can be extracted, and it is possible to produce beef bone broth with a deeper flavor by repeating the cooling process after boiling.

[0047] In addition, as an example of the present invention, the step of preparing beef bone broth involves preparing a primary beef bone broth by boiling the beef bone in water at 80 to 100°C for 3 to 8 hours and then cooling it at least three times, and then diluting the prepared primary beef bone broth by adding water (S130), thereby preparing a beef bone broth having a concentration corresponding to 40 to 60% of the concentration of the primary beef bone broth (S140). When beef bone broth is prepared by repeatedly heating the beef bone in hot water for several hours, a large amount of useful components can be extracted from the same beef bone, but the beef bone broth obtained in this way has a significantly high concentration. Therefore, if the concentration of the beef bone broth is too high, there was a disadvantage that the color became cloudy and the taste became bitter. As shown in the examples and Experimental Example 1 described below, the beef bone broth with a concentration of 40 to 60% of the primary beef bone broth concentration received the best evaluation. It was found that if the concentration of the beef bone broth is higher than the above range, the color is cloudy and the taste is bitter, and if the concentration of the beef bone broth is lower than the above range, the meat taste or flavor is weak.

[0048] The step (S200) of the preparation of the seasoning paste according to the present invention involves adding vegetables to beef fat and stir-frying them (S210), removing the added vegetables, mixing in red pepper powder, stir-frying again, and then cooling to prepare the seasoning paste. The seasoning paste according to the present invention is characterized by being prepared using beef fat and vegetable broth. To this end, beef fat can be obtained by first heating beef fat, and vegetables such as green onions, onions, ginger, and / or Cheongyang peppers can be selectively added to the beef fat obtained in this way and stir-fried (S210). When vegetable broth is produced to a certain extent (preferably stir-fried only to the extent that the vegetables do not burn), the vegetables are removed (S220), red pepper powder is mixed in therewith (S230), and then stir-fried again. In this way, when preparing the seasoning paste by including beef fat and vegetable broth, it is possible to impart a savory taste from the beef fat and a clean taste from the vegetable broth to the seasoning paste.

[0049] As an example of the present invention, the step of preparing the seasoning paste (S200) may be to add green onions, onions, ginger, and Cheongyang chili peppers as vegetables to beef fat and stir-fry them (S210), remove the added vegetables (S220), mix a mixture of regular chili powder and Cheongyang chili powder (S230), stir-fry again, and then cool to prepare the seasoning paste (S240). The mixed chili powder may be a mixture of 1.5 parts by weight of regular chili powder and 0.5 parts by weight of Cheongyang chili powder. Using a chili powder mixture of regular chili powder and Cheongyang chili powder in this manner has the effect of providing a rich combination of the deep spicy flavor from the regular chili powder and the pungent spicy flavor from the Cheongyang chili powder.

[0050] The meat broth preparation step (S300) of the present invention involves boiling the ribs and brisket, and then removing the boiled ribs and brisket to prepare the broth. The ribs and brisket are not particularly limited, and various boiling methods known in this technical field can be used. For example, beef ribs and brisket can be placed over high heat and boiled for about 1 to 2 hours (S310), then the boiled ribs and brisket are removed (S320), foreign substances (such as fat or skin) are removed from the ribs (S330), and the brisket is cut into pieces with a thickness of about 1 to 3 mm and a width and length of about 3 to 8 cm each, and then stored separately in a refrigerator for later use. In preparing the meat broth, it is preferable to use both beef ribs and brisket together to produce a broth with a deeper and richer flavor (S340).

[0051] The above-mentioned beef bone broth preparation step (S100); seasoning paste preparation step (S200); and meat broth preparation step (S300) are not restricted in order; any one step may be performed first, and each step may also be performed separately and simultaneously.

[0052] The step of preparing the beef bone broth (S400~S700) of the present invention involves preparing a mixed broth by mixing the prepared beef bone broth, meat broth, and water, adding green onions, bean sprouts, red chili powder, vinegar, and the prepared seasoning paste, heating and boiling, and then cooling.

[0053] The step of preparing the Yukgaltang broth (S400~S700) includes a step (S400) of preparing a mixed broth by mixing the beef bone broth prepared as above, the meat broth, and water. The present invention prepares a mixed broth suitable for making Yukgaltang by mixing beef bone broth, which is generally used as a base for Yukgaejang, and meat broth, which is used as a base for Galbitang, and then diluting the mixture with water (or purified water). Additionally, it is possible to add green onions, mung bean sprouts, eggplant, taro stems, etc., which are used as vegetable ingredients for Yukgaltang (S500). The types or amounts of vegetables included here are not particularly limited. Adding vinegar along with the vegetables has the effect of further enhancing the vitality of the vegetables. Furthermore, after adding the seasoning paste prepared as above (S600), it is possible to boil it over high or medium heat for 1 to 3 hours and then let it cool naturally (S700). The present invention relates to a method for preparing Yukgaltang, which is a fusion of the existing Yukgaejang and Galbitang, characterized by preparing a Yukgaltang broth by mixing beef bone broth, meat broth, and seasoned paste, thereby having the effect of providing the deep and rich umami flavor of Galbitang along with the unique spicy taste of Yukgaejang.

[0054] As an example of the present invention, the mixed broth in the step of preparing the Yukgaltang broth can be prepared by mixing the prepared beef bone broth, meat broth, and water in a weight ratio of 30-50: 20-40: 20-40. The inventors intended to prepare Yukgaltang by mixing beef bone broth, meat broth, and water, and among them, to prepare the most delicious Yukgaltang. As can be confirmed in the examples and experiments described below, when beef bone broth, meat broth, and water were mixed in the above ratios, they received consistently and significantly excellent evaluations in all items, including meat texture (degree of juiciness), broth (greasiness), taste (flavor), and overall preference. If the ratio of meat broth was higher than the above range, there was a disadvantage of the broth being too greasy; if the ratio of water was higher than the above range, the overall taste and preference were found to be insufficient; and if the ratio of beef bone broth was higher than the above range, the broth was found to be thick and the flavor was poor.

[0055] As another example of the present invention, the step of preparing the Yukgaltang broth may involve preparing a mixed broth by mixing the prepared beef bone broth, meat broth, and water in a weight ratio of 35-45:25-35:25-35, adding green onions, mung bean sprouts, red chili powder, vinegar, and the prepared seasoning paste, wherein the seasoning paste is added in a ratio of 1 to 3 parts by weight per 100 parts by weight of the mixed broth, then heating and boiling, and finally cooling. The present invention is characterized by optimizing the blending of beef bone broth, which is the base for Yukgaejang, meat broth, which is the base for Galbitang, and seasoning paste made from vegetable broth in an exquisite ratio, thereby having the effect of providing a clean taste through the vegetable broth-based seasoning paste while containing two types of broth without being greasy.

[0056] The rib bone and brisket mixing step (S800) of the present invention involves mixing the rib bones and brisket removed during the meat broth preparation step into the prepared Yukgaltang broth. The rib bones may have foreign substances (such as fat or skin) removed, and the brisket may be cut to a thickness of approximately 1 to 3 mm and a width and length of approximately 3 to 8 cm. Since the rib bones and brisket used in the meat broth preparation step are utilized, the Yukgaltang broth prepared using the meat broth, as well as the rib bones and brisket, can provide a consistent taste. Furthermore, the present invention is characterized by mixing the rib bones and brisket removed during the meat broth preparation step into the Yukgaltang broth before packaging, thereby making it possible to provide an instant Yukgaltang product that is free of the characteristic off-flavor of beef even when frozen and can continuously maintain the unique taste of Yukgaejang and Galbitang.

[0058] Meanwhile, another embodiment of the present invention is a Yukgaltang in which ribs and brisket are mixed in beef bone broth and meat broth, characterized by being prepared by the above-described manufacturing method.

[0059] The present invention can provide a Yukgaltang that combines the existing Yukgaejang and Galbitang, and can provide the deep and rich umami flavor of Galbitang along with the spicy taste unique to Yukgaejang, and can provide a Yukgaltang that contains two or more types of meat broths but has a clean taste without being greasy.

[0061] The present invention may be better understood by the following examples, which are for illustrative purposes only and are not intended to limit the scope of protection defined by the appended claims.

[0063] Example: Preparation of Yukgaltang

[0065] Preparation Example 1: Preparation of beef bone broth

[0066] First, beef bones (including miscellaneous bones) were purchased and cut into pieces approximately 15 cm in size. Then, the cut beef bones were soaked in water for about 6 hours to remove the blood. Subsequently, the beef bones from which the blood had been removed were boiled in water at approximately 90°C for about 5 hours in a first heating step. After the first heating step, the heating was stopped for about 10 minutes to cool, and then the process was repeated by heating again in water at approximately 90°C for about 5 hours and cooling for about 10 minutes. Finally, the same heating and cooling process was performed a third time to prepare the first beef bone broth (Example 1).

[0067] Then, the first bone broth prepared above was diluted separately to prepare second, third, and fourth bone broths. Specifically, a second bone broth (Example 2) with a concentration of approximately 75% of the first bone broth was prepared by adding water equivalent to half the weight of the first bone broth to the first bone broth; a third bone broth (Example 3) with a concentration of approximately 50% of the first bone broth was prepared by adding more water equivalent to half the weight of the first bone broth to the second bone broth; and a fourth bone broth (Example 4) with a concentration of approximately 37.5% of the first bone broth was prepared by adding water equivalent to half the weight of the second bone broth to the third bone broth.

[0068] Figure 2 is a photograph showing an example of beef bone broth prepared according to the present invention.

[0070] Preparation Example 2: Preparation of Dadaegi

[0071] A seasoning paste used as a spice in the preparation of Yukgaltang according to one embodiment of the present invention was prepared. The seasoning paste of the present invention was prepared using beef fat and vegetable broth.

[0072] First, beef fat was placed in a heated pot and heated over medium heat (about 70°C) to extract beef fat. Then, foreign substances including the beef fat, other than the beef fat, were removed. Subsequently, green onions, onions, ginger, and Cheongyang chili peppers were added to the obtained beef fat as vegetables and stir-fried until the vegetables were burnt to extract vegetable broth. The green onions, onions, ginger, and Cheongyang chili peppers were used in the proportions of 60 parts by weight of green onions, 20 parts by weight of onions, 10 parts by weight of ginger, and 10 parts by weight of Cheongyang chili peppers.

[0073] Then, the vegetables were removed, and a mixture of regular chili powder and Cheongyang chili powder in a weight ratio of 1.5:0.5 was added in an amount similar to that of the Cheongyang chili, and then stir-fried for about 10 minutes over low heat (about 50℃).

[0074] After stir-frying in this way and cooling, the seasoning paste for making Yukgaltang according to the present invention was prepared.

[0076] Preparation Example 3: Preparation of meat broth

[0077] To prepare meat broth, beef ribs and brisket were placed in boiling water at about 90°C and boiled for about 90 minutes. Figure 3 is a photograph showing an example of the process of preparing meat broth according to the present invention.

[0078] Then, after removing the boiled ribs and brisket, foreign substances (such as fat or skin) were removed from the ribs, and the brisket was cut into pieces approximately 1 to 3 mm thick and 3 to 8 cm in width and length. The ribs from which the foreign substances were removed were refrigerated, and the cut brisket was vacuum-packed and refrigerated to be prepared for future use.

[0079] In addition, the broth from which the boiled ribs and brisket were removed was refrigerated separately after removing foreign substances.

[0081] Preparation Example 4: Preparation of broth by mixing ingredients

[0082] The materials prepared according to Manufacturing Examples 1, 2, and 3 above were mixed.

[0083] First, the beef bone broth prepared according to Manufacturing Example 1 above and the meat broth prepared according to Manufacturing Example 3 above were mixed well, and then water (purified water) was added to prepare the mixed broth, and then heated to about 90°C.

[0084] Here, the above beef bone broth used was the third beef bone broth prepared according to Preparation Example 1, and the mixing ratio of the beef bone broth, meat broth, and water was set to the weight parts (weight ratio) as shown in Table 1 below. For example, 40 weight parts (200 L) of the third beef bone broth prepared according to Preparation Example 1 and 30 weight parts (150 L) of the meat broth prepared according to Preparation Example 3 were mixed and thoroughly combined, and then 30 weight parts (150 L) of water (purified water) were added to prepare 500 L of mixed broth (Example 3.3).

[0085] Beef bone broth Meat broth Water (purified water) total Example 3.1 30 30 40 100 Example 3.2 30 40 30 100 Example 3.3 40 30 30 100 Example 3.4 50 20 30 100 Example 3.5 50 30 20 100

[0086] Then, green onions (cut into pieces approximately 5 cm in size), mung bean sprouts, Cheongyang chili powder, and vinegar were added and mixed. For the above mixed broth, 20 bunches of green onions, 70 kg of mung bean sprouts, 3 kg of Cheongyang chili powder, and 0.5 liters of vinegar were used.

[0087] Next, the seasoning paste (about 5 kg) prepared according to Manufacturing Example 2 above was added and mixed in a ratio of about 1 part by weight to 100 parts by weight of the mixed broth.

[0088] The mixed ingredients were boiled at approximately 90°C for about 120 minutes, then the heating was stopped and the mixture was allowed to cool naturally for 6 hours to prepare the broth for making Yukgaltang. The prepared broth for making Yukgaltang was stored separately in a refrigerator.

[0090] Preparation Example 5: Package Packaging

[0091] The broth for making Yukgaltang prepared according to the above Manufacturing Example 4 was placed in a packaging container (600g), and the rib bone (1 unit) and brisket (45g) that were removed in the above Manufacturing Example 3 (meat broth preparation process) and refrigerated were added to it and sealed.

[0093] Experimental Example: Sensory Evaluation

[0095] Experimental Example 1: Sensory Evaluation of Beef Bone Broth

[0096] A sensory evaluation was conducted on the first beef bone broth prepared according to the above Preparation Example 1 (Example 1), the second beef bone broth corresponding to approximately 75% of the concentration of the first beef bone broth (Example 2), the third beef bone broth corresponding to approximately 50% of the concentration of the first beef bone broth (Example 3), and the fourth beef bone broth corresponding to approximately 37.5% of the concentration of the first beef bone broth (Example 4).

[0097] A survey was conducted on 10 evaluators, and the color, taste, and overall preference ratings evaluated by the respondents were assessed using a 5-point comparison method and averaged, as shown in Table 2.

[0098] Beef bone broth concentration (%) color taste Total symbols Example 1 100 3.0 3.3 2.5 Example 2 75 3.9 4.1 3.8 Example 3 50 4.8 4.6 4.7 Example 4 37.5 4.5 3.8 3.5

[0099] As a result of the evaluation of the beef bone broth, Example 3 was found to be the best in terms of color, taste, and overall preference.

[0100] According to this, it was found that if the concentration of the beef bone broth is too high, the color is cloudy and the taste is bitter. Also, it was found that if the concentration of the beef bone broth is too low, the meat taste or flavor is weak.

[0102] Experimental Example 2: Sensory Evaluation of Yukgaltang

[0103] After storing the packaged product according to the above examples (3.1 to 3.5) for one month, it was taken out and cooked (the contents were poured into a pot and boiled for about 5 minutes), and then tasted by consumer panels (20 adults, 10 men and 10 women).

[0104] Figure 4 is a photograph showing an example of Yukgaltang prepared according to the present invention.

[0105] In addition, a Yukgaltang product sold as a ready-to-cook meal in the market was prepared and tasted by the same consumer panel as a comparative example, and a comparative evaluation was conducted with the product of the embodiment of the present invention.

[0106] The evaluation items consisted of five categories: meat texture (juiciness), broth (greasiness), taste (flavor), and overall preference. After evaluating using a 10-point comparison method, the results were averaged and shown in Table 3.

[0107] Meat texture (juiciness) Broth (greasiness) Taste (flavor) Total symbols Example 3.1 7.8 7.1 7.5 7.4 Example 3.2 8.5 7.3 8.2 7.8 Example 3.3 9.1 9.2 9.0 9.4 Example 3.4 8.9 8.5 8.8 8.7 Example 3.5 8.8 7.5 8.1 8.2 Comparative example 7.9 7.2 7.5 7.4

[0108] As shown in Table 3 above, the product according to the embodiment of the present invention received an overall superior evaluation compared to the comparative example.

[0109] Among them, Example 3.3 received consistently superior evaluations in all categories, including meat texture (juiciness), broth (greasiness), taste (flavor), and overall preference, and Example 3.4 was also found to be excellent.

[0110] In the case of Example 3.2, the broth was evaluated as being oily, which appears to be due to the high proportion of meat broth; in the case of Example 3.1, the overall taste and palatability were found to be insufficient, which appears to be due to the high proportion of water; and in the case of Example 3.5, the broth was evaluated as being thick and lacking in flavor, which appears to be due to the high amount of beef bone broth and low amount of water.

[0112] Although the present invention has been illustrated and described above in relation to specific preferred embodiments, it is obvious to those skilled in the art that the present invention may be modified and varied without departing from the technical features or scope of the invention as defined by the following claims.

Claims

Claim 1 A method for preparing Yukgaltang comprising: a bone broth preparation step of boiling beef bones to prepare broth; a seasoning paste preparation step of adding vegetables to beef fat and stir-frying them, removing the added vegetables, mixing in red pepper powder and stir-frying again, and then cooling to prepare seasoning paste; a meat broth preparation step of boiling ribs and brisket, and then removing the boiled ribs and brisket to prepare broth; a Yukgaltang broth preparation step of mixing the prepared bone broth, meat broth, and water to prepare a mixed broth, adding green onions, bean sprouts, red pepper powder, vinegar, and the prepared seasoning paste, heating and boiling, and then cooling; and a step of mixing the ribs and brisket removed in the meat broth preparation step into the prepared Yukgaltang broth. Claim 2 A method for preparing Yukgaltang according to claim 1, wherein the step of preparing the beef bone broth comprises preparing a primary beef bone broth by performing the process of boiling beef bones in water at 80 to 100°C for 3 to 8 hours and then cooling them at least three times, and diluting the prepared primary beef bone broth by adding water to prepare a beef bone broth having a concentration corresponding to 40 to 60% of the concentration of the primary beef bone broth. Claim 3 A method for preparing Yukgaltang according to claim 1, wherein the step of preparing the seasoning paste is characterized by adding green onions, onions, ginger, and Cheongyang chili peppers as vegetables to beef fat and stir-frying them, removing the added vegetables, mixing a mixture of regular chili powder and Cheongyang chili powder, stir-frying again, and then cooling to prepare the seasoning paste. Claim 4 A method for preparing Yukgal-tang according to claim 1, wherein the mixed broth in the step of preparing the Yukgal-tang broth is prepared by mixing the prepared beef bone broth, meat broth, and water in a weight ratio of 30~50 : 20~40 : 20~40. Claim 5 A method for preparing Yukgaltang according to claim 1, wherein the step of preparing the Yukgaltang broth comprises preparing a mixed broth by mixing the prepared beef bone broth, meat broth, and water in a weight ratio of 35-45:25-35:25-35, adding green onions, mung bean sprouts, red chili powder, vinegar, and the prepared seasoning paste, wherein the seasoning paste is added in a ratio of 1 to 3 parts by weight per 100 parts by weight of the mixed broth, then heating and boiling, and then cooling. Claim 6 A beef rib soup characterized by being manufactured by a manufacturing method according to any one of claims 1 to 5, wherein rib bones and brisket are mixed in beef bone broth and meat broth.

Images