A manufacturing method of sauce for soup containing mixed ginseng powder

Abstract

One aspect provides a method for preparing broth for Gukbap containing mixed wild ginseng powder. The broth prepared according to one aspect and the Gukbap containing it have significantly reduced off-flavors and odors, excellent overall palatability, high antioxidant capacity, and high ginsenoside content. Accordingly, consuming the said broth and Gukbap may increase immunity.

Description

Technology Field

[0001] This invention relates to a method for preparing broth for Gukbap containing mixed wild ginseng powder. Background Technology

[0003] Gukbap is a dish made by mixing rice and thinly sliced ​​boiled pork into a broth simmered from pork or beef bones, topped with seasoning paste. The broth for gukbap is typically made using pork, pork bones, beef bones, beef brisket, or beef shank, and sometimes a mixture of pork and beef bones is used to simmer the broth.

[0004] Broth, which supplies animal protein in the form of soup, is rich in minerals such as calcium, sodium, and iron, as well as colloidal tissues such as gelatin, and is milky white in appearance. On the other hand, broth for gukbap has a unique taste and aroma of meat or beef bones, which causes a problem in that people who are sensitive to smells or have weak stomachs are reluctant to consume it.

[0005] Accordingly, the inventors researched a method to develop a broth for Gukbap that reduces the distinctive taste and aroma (such as gamey odor) caused by meat or beef bones and enhances functionality. By adding mixed wild ginseng powder to the broth, they developed a broth in which off-flavors and odors are reduced, the ginsenoside content is increased, and antioxidant capacity is enhanced. Consequently, consuming Gukbap prepared using the above broth can also provide the effect of boosting immunity. Prior art literature

[0007] Korean Registered Patent No. 10-2586416 The problem to be solved

[0008] One aspect is the step of mixing water, seasoning powder, chicken meat extract, beef tallow, and peanut butter to obtain a first mixture;

[0009] A step of obtaining a second mixture by mixing the first mixture with refined sugar, xanthan gum, and mixed wild ginseng powder;

[0010] A step of heating the second mixture to 85 to 105 ℃; and

[0011] The present invention provides a method for preparing broth for Gukbap, comprising the step of mixing the heated second mixture with pork bone extract and beef bone extract to obtain a third mixture.

[0012] Another aspect is the step of mixing water, seasoning powder, chicken meat extract, beef tallow, and peanut butter to obtain a first mixture;

[0013] A step of obtaining a second mixture by mixing the first mixture with refined sugar, xanthan gum, and mixed wild ginseng powder;

[0014] A step of heating the second mixture to 85 to 105 ℃; and

[0015] The present invention provides a broth for gukbap prepared by a method for preparing broth for gukbap comprising the step of mixing the heated second mixture with pork bone extract and beef bone extract to obtain a third mixture.

[0016] Another aspect is the step of mixing water, seasoning powder, chicken meat extract, beef tallow, and peanut butter to obtain a first mixture;

[0017] A step of obtaining a second mixture by mixing the first mixture with refined sugar, xanthan gum, and mixed wild ginseng powder;

[0018] A step of heating the second mixture to 85 to 105 ℃; and

[0019] The present invention provides a gukbap containing broth prepared by a method for preparing broth for gukbap, comprising the step of mixing the heated second mixture with pork bone extract and beef bone extract to obtain a third mixture. means of solving the problem

[0021] One aspect is the step of mixing water, seasoning powder, chicken meat extract, beef tallow, and peanut butter to obtain a first mixture;

[0022] A step of obtaining a second mixture by mixing the first mixture with refined sugar, xanthan gum, and mixed wild ginseng powder;

[0023] A step of heating the second mixture to 85 to 105 ℃; and

[0024] The present invention provides a method for preparing broth for gukbap, comprising the step of mixing the heated second mixture with pork bone extract and beef bone extract to obtain a third mixture.

[0025] Specifically, when the heating temperature is 85 to 105 ℃ in the step of heating the second mixture, the off-flavor and odor of the broth for gukbap are reduced, and significantly excellent palatability is exhibited, while the ginsenoside content and antioxidant capacity are also maintained at a high level. If the heating temperature is 75 ℃ or lower or 105 ℃ or higher, the ginsenoside content and antioxidant capacity are significantly reduced.

[0026] In addition, when the above pork bone extract and beef bone extract are mixed with the heated second mixture, a significantly superior texture is exhibited compared to when mixed with the first mixture or the second mixture, and overall palatability is also excellent.

[0027] The above water includes purified water, distilled water, deionized water, purified water, tap water, etc.

[0028] The term "seasoning powder" refers to a substance added to main ingredients to enhance the inherent flavor and umami of food.

[0029] In one embodiment, the seasoning powder may comprise one or more selected from the group consisting of monosodium glutamate (MSG), 5-sodium inosinate (IMP), 5-sodium guanylate (GMP), disodium 5'-ribonucleotide, pepper powder, garlic powder, and refined salt. Specifically, the seasoning powder may comprise all of monosodium glutamate (MSG), 5-sodium inosinate (IMP), 5-sodium guanylate (GMP), disodium 5'-ribonucleotide, pepper powder, garlic powder, and refined salt.

[0030] The term "extract" refers to a product such as a liquid component obtained by immersing a target substance in various solvents and then extracting it for a certain period of time at room temperature or under heated conditions, or a solid component obtained by removing the solvent from said liquid component. Furthermore, in addition to said product, it can be comprehensively interpreted to include diluted solutions of said product, concentrates thereof, modifiers thereof, the extract itself, and extracts of all formulations that can be formed using said extract. Accordingly, the extract can be interpreted to include the extract itself and extracts of all formulations that can be formed using said extract, such as the extract obtained by extractive treatment, a diluted or concentrated solution of said extract, a dried product obtained by drying said extract, a modifier or purified product of said extract, or a mixture thereof.

[0031] The above chicken meat extract may be an extract obtained by extracting one or more parts selected from the group consisting of chicken meat (lean meat from parts such as legs, feet, chest, wings, shoulders, neck, etc.) and chicken bones.

[0032] The above pork bone extract may be an extract obtained by extracting one or more parts selected from the group consisting of pork (lean meat from parts such as legs, feet, chest, belly, back, neck, etc.) and pork bones.

[0033] The above beef bone extract may be an extract obtained by extracting one or more parts selected from the group consisting of beef (lean meat from parts such as legs, feet, chest, belly, back, neck, etc.) and beef bones.

[0034] The term "beef tallow" refers to cow fat or cow oil obtained by processing and refining it.

[0035] The term "peanut butter" refers to a paste made by grinding and processing peanuts.

[0036] The term "xanthan gum" is Xanthomonas campestris It refers to a high-molecular-weight polysaccharide obtained by fermenting carbohydrates using [a specific compound], and the xanthan gum is added to food to increase the viscosity of the food and increase emulsion stability.

[0037] The term "mixed wild ginseng powder" refers to a powder made by mixing young ginseng sprouts and cultivated wild ginseng. When the mixed wild ginseng powder is added to broth for Gukbap, off-flavors and odors in the broth are reduced, and immunity enhancement and excellent antioxidant effects can be obtained through the ginsenosides contained in the mixed wild ginseng powder.

[0038] In one embodiment, the mixed wild ginseng powder may contain sprout ginseng and cultivated wild ginseng in a weight ratio of 90:10 to 99.9:0.1. Specifically, the mixed wild ginseng powder may contain sprout ginseng and cultivated wild ginseng in a weight ratio of 90:10 to 99.9:0.1, 90:10 to 99:1, 90:1 to 95:5, 95:5 to 99.9:0.1, 95:5 to 99:1, or 99:1 to 99.9:0.1.

[0039] Specifically, if the ratio of cultivated ginseng to sprout ginseng in the weight ratio of the mixed wild ginseng powder is higher than 90:10, the bitterness of the mixed wild ginseng powder increases rapidly, and when added to the broth for soup, it lowers the overall palatability. If the ratio of cultivated ginseng is lower than 99.9:0.1, the off-flavor and odor of the broth for soup cannot be removed, and the content of ginsenosides (Rb1 and Rg1) decreases rapidly.

[0040] In one embodiment, the method for preparing the broth for Gukbap may further include a step of heating the first mixture to 50 to 70°C after the step of obtaining the first mixture. Specifically, the step of heating the first mixture to 50 to 70°C may be performed after the step of obtaining the first mixture and before the step of obtaining the second mixture, and simultaneously with the step of obtaining the second mixture. More specifically, it may be performed after the step of obtaining the first mixture and before the step of obtaining the second mixture.

[0041] Specifically, if the step of heating the first mixture to 50 to 70°C is further included after the step of obtaining the first mixture and before the step of obtaining the second mixture, the raw materials of the first mixture are evenly dispersed compared to the case where the heating step is not included, resulting in a significantly better texture and excellent overall palatability.

[0042] In addition, if the above mixed wild ginseng powder is added after the step of heating the first mixture following the acquisition of the first mixture, it is most effective in removing off-flavors and odors from the broth for rice soup, and the ginsenoside content and antioxidant capacity can also be maintained excellently.

[0043] In one embodiment, the method for preparing the broth for the rice soup may further include the step of cooling the third mixture to 75 to 95°C after the step of obtaining the third mixture.

[0044] If the step of cooling the third mixture is further included, the product can be manufactured while maintaining the ginsenoside content, antioxidant capacity, and ability to remove off-flavors and odors of the mixed wild ginseng powder.

[0045] In one embodiment, the mixed wild ginseng powder was mixed into a heated first mixture and heated to 85 to 105 ℃, and it was confirmed that the off-flavor and odor of the broth for gukbap caused by chicken meat, pork bones, and beef bones were reduced and the manufacturing quality was significantly excellent (see Experimental Example 1 and Experimental Example 4).

[0046] In addition, when the above mixed wild ginseng powder was mixed into the heated first mixture and heated to 85 to 105 ℃, it was confirmed that the ginsenoside content in the mixed wild ginseng powder remained significantly high and the antioxidant capacity was also significantly excellent (see Experimental Examples 2 and 3).

[0047] When broth for gukbap is prepared according to the method, the prepared broth has significantly reduced off-flavors and odors, excellent overall palatability, and a high ginsenoside content. Accordingly, consuming the above broth and gukbap can increase immunity and exhibit excellent antioxidant capacity.

[0049] Another aspect is the step of mixing water, seasoning powder, chicken meat extract, beef tallow, and peanut butter to obtain a first mixture;

[0050] A step of obtaining a second mixture by mixing the first mixture with refined sugar, xanthan gum, and mixed wild ginseng powder;

[0051] A step of heating the second mixture to 85 to 105 ℃; and

[0052] The present invention provides a broth for gukbap prepared by a method for preparing broth for gukbap comprising the step of mixing the heated second mixture with pork bone extract and beef bone extract to obtain a third mixture.

[0053] The above "water," "seasoning powder," "extract," "chicken meat extract," "pork bone extract," "beef bone extract," "beef tallow," "peanut butter," "xanthan gum," "mixed wild ginseng powder," etc. may be within the aforementioned range.

[0054] In one embodiment, the content of ginsenoside in the broth for the soup may be 2.5 to 3.5 mg / g, and specifically, it may be 2.5 to 3.5 mg / g, 2.5 to 3.1 mg / g, 2.5 to 2.8 mg / g, 2.8 to 3.5 mg / g, 2.8 to 3.1 mg / g, or 3.1 to 3.5 mg / g.

[0055] The above ginsenosides may be used in combination with saponins and include ginsenosides Rb1, Rb2, Rb3, Rg1, Rg3, Rc, Rd, Re, F1, F2, Rh, etc., and specifically include ginsenosides Rb1 and Rg1.

[0056] The broth for gukbap prepared according to the above method significantly reduces off-flavors and odors, exhibits excellent overall palatability, and demonstrates high ginsenoside content and antioxidant capacity. Furthermore, consuming the above broth and gukbap increases immunity.

[0058] Another aspect is the step of mixing water, seasoning powder, chicken meat extract, beef tallow, and peanut butter to obtain a first mixture;

[0059] A step of obtaining a second mixture by mixing the first mixture with refined sugar, xanthan gum, and mixed wild ginseng powder;

[0060] A step of heating the second mixture to 85 to 105 ℃; and

[0061] The present invention provides a gukbap comprising a broth for gukbap prepared by a method for preparing broth for gukbap, comprising the step of mixing the heated second mixture with pork bone extract and beef bone extract to obtain a third mixture.

[0062] The above "water," "seasoning powder," "extract," "chicken meat extract," "pork bone extract," "beef bone extract," "beef tallow," "peanut butter," "xanthan gum," "mixed wild ginseng powder," etc. may be within the aforementioned range.

[0063] Gukbap prepared according to the above method exhibits significantly reduced off-flavors and odors, excellent overall palatability, and high ginsenoside content and antioxidant capacity. Furthermore, consuming the above-mentioned broth and gukbap increases immunity. Effects of the invention

[0065] Gukbap prepared according to one aspect of the manufacturing method has significantly reduced off-flavors and odors, excellent overall palatability, high antioxidant capacity, and high ginsenoside content. Accordingly, consuming the above-mentioned broth and gukbap may increase immunity. Specific details for implementing the invention

[0067] The present invention will be explained in more detail below through examples. However, these examples are intended to illustrate the invention and the scope of the invention is not limited to these examples.

[0069] <Preparation Example> Preparation of mixed wild ginseng powder

[0070] 1- to 2-year-old Panax ginseng and 3-year-old Wild-simulated ginseng were mixed in a weight ratio of 99:1, washed under running water, and soaked for one day. Afterward, the water was removed from the Panax ginseng and Wild-simulated ginseng, and they were freeze-dried. The freeze-dried raw materials were ground twice to 180 mesh to produce mixed wild ginseng powder.

[0071] In the following examples, broth for Gukbap was prepared using the above-mentioned mixed wild ginseng powder, and experiments were conducted.

[0073] <Example 1> Broth for Gukbap containing mixed wild ginseng powder

[0074] The broth for the rice soup of Example 1 was prepared according to the following steps (1) to (6).

[0075] (1) Water (240 g), seasoning powder (beef seasoning (100 g), L-sodium glutamate (10 g), nucleic acid IG (5'-ribonucleotide disodium; 5 g), white pepper coating spice (5 g), garlic powder (10 g), refined salt (70 g)), chicken meat extract (100 g), beef tallow (20 g) and peanut butter (20 g) were mixed.

[0076] (2) The mixture prepared in step (1) above was heated at 60°C for 10 minutes.

[0077] (3) The mixture heated in step (2) above was mixed with refined sugar and xanthan gum (15 g) and the mixed wild ginseng powder (5 g) of Preparation Example 6.

[0078] (4) The mixture prepared in step (3) above was heated at 95°C for 10 minutes.

[0079] (5) The mixture heated in step (4) above was mixed with a mixture of pork bone extract and beef bone extract (400 g).

[0080] (6) The mixture prepared in step (5) above was cooled to 85°C to prepare broth for rice soup.

[0082] <Example 2> Broth for Gukbap containing mixed wild ginseng powder (Step (4) heating temperature change: 85 ℃)

[0083] Broth for rice soup was prepared in the same manner as in Example 1, except that the heating temperature in step (4) of Example 1 was changed to 85°C.

[0085] <Example 3> Broth for Gukbap containing mixed wild ginseng powder (Step (4) heating temperature change: 105 ℃)

[0086] Broth for rice soup was prepared in the same manner as in Example 1, except that the heating temperature in step (4) of Example 1 was changed to 105°C.

[0088] <Example 4> Broth for Gukbap containing mixed wild ginseng powder (change in heating frequency: Step (2) not performed)

[0089] Broth for rice soup was prepared in the same way as in Example 1, except that step (2) was not performed in Example 1.

[0091] <Example 5> Broth for Gukbap containing mixed wild ginseng powder (Change in heating frequency: Step (2) not performed / Change in mixing frequency: Step (1) and Step (3) performed simultaneously)

[0092] Broth for rice soup was prepared in the same manner as in Example 1, except that step (2) was not performed in Example 1 and the ingredients of step (1) and step (3) were mixed simultaneously.

[0094] <Comparative Example 1> Broth for Gukbap containing mixed wild ginseng powder (mixed wild ginseng powder not added)

[0095] Broth for Gukbap was prepared in the same manner as in Example 1, except that mixed wild ginseng powder was not added in Example 1.

[0097] <Comparative Example 2> Broth for Gukbap containing mixed wild ginseng powder (Change in the step of adding mixed wild ginseng powder: Step (1))

[0098] Broth for Gukbap was prepared in the same manner as in Example 1, except that the mixed wild ginseng powder was added in step (1) instead of in step (3) as in Example 1.

[0100] <Comparative Example 3> Broth for Gukbap containing mixed wild ginseng powder (change in the step of adding mixed wild ginseng powder: step (5))

[0101] Broth for Gukbap was prepared in the same manner as in Example 1, except that the mixed wild ginseng powder was added in step (5) instead of in step (3) as in Example 1.

[0103] <Comparative Example 4> Broth for Gukbap containing mixed wild ginseng powder (Step (4) heating temperature change: 75 ℃)

[0104] Broth for rice soup was prepared in the same manner as in Example 1, except that the heating temperature in step (4) of Example 1 was changed to 75°C.

[0106] <Comparative Example 5> Broth for Gukbap containing mixed wild ginseng powder (Step (4) heating temperature change: 115 ℃)

[0107] Broth for rice soup was prepared in the same manner as in Example 1, except that the heating temperature in step (4) of Example 1 was changed to 115°C.

[0109] <Comparative Example 6> Broth for Gukbap containing mixed wild ginseng powder (change in heating frequency: Step (4) not performed)

[0110] Broth for rice soup was prepared in the same way as in Example 1, except that step (4) was not performed in Example 1.

[0112] <Comparative Example 7> Broth for Gukbap containing mixed wild ginseng powder (change in step of adding pork bone extract and beef bone extract: Step (1))

[0113] Broth for Gukbap was prepared in the same manner as in Example 1, except that the pork bone extract and beef bone extract were added in step (1) instead of in step (5) as in Example 1.

[0115] <Comparative Example 8> Broth for Gukbap containing mixed wild ginseng powder (change in step of adding pork bone extract and beef bone extract: Step (3))

[0116] Broth for Gukbap was prepared in the same manner as in Example 1, except that the pork bone extract and beef bone extract were added in step (3) instead of in step (5) as in Example 1.

[0118] <Comparative Example 9> Broth for Gukbap containing mixed wild ginseng powder (Change in mixed wild ginseng powder addition step: Step (1) / Change in heating temperature in Step (4): 115 ℃)

[0119] Broth for Gukbap was prepared in the same manner as in Example 1, except that the mixed wild ginseng powder was added in step (1) instead of step (3) as in Example 1, and the heating temperature in step (4) was changed to 115°C.

[0121] <Comparative Example 10> Broth for Gukbap containing mixed wild ginseng powder (Change in step of adding mixed wild ginseng powder: Step (5) / Change in heating temperature in Step (4): 115 ℃)

[0122] Broth for Gukbap was prepared in the same manner as in Example 1, except that the mixed wild ginseng powder was added in step (5) instead of step (3) as in Example 1, and the heating temperature in step (4) was changed to 115°C.

[0124] <Comparative Example 11> Broth for Gukbap containing mixed wild ginseng powder (Change in step of adding pork bone extract and beef bone extract: Step (1) / Change in heating temperature of Step (4): 115 ℃)

[0125] A broth for rice soup was prepared in the same manner as in Example 1, except that the pork bone extract and beef bone extract were added in step (1) instead of in step (5) as in Example 1, and the heating temperature in step (4) was changed to 115°C.

[0127] <Comparative Example 12> Broth for Gukbap containing mixed wild ginseng powder (Change in step of adding pork bone extract and beef bone extract: Step (3) / Change in heating temperature in Step (4): 115 ℃)

[0128] A broth for rice soup was prepared in the same manner as in Example 1, except that the pork bone extract and beef bone extract were added in step (3) instead of step (5) as in Example 1, and the heating temperature in step (4) was changed to 115°C.

[0130] <Comparative Example 13> Broth for Gukbap containing mixed wild ginseng powder (change in heating number: Step (2) not performed / change in step of adding mixed wild ginseng powder: Step (5))

[0131] Broth for Gukbap was prepared in the same manner as in Example 1, except that step (2) was not performed in Example 1 and mixed wild ginseng powder was added in step (5).

[0133] <Comparative Example 14> (Change in heating number: Step (4) not performed / Change in mixing number: Step (3) and Step (5) performed simultaneously)

[0134] Broth for rice soup was prepared in the same manner as in Example 1, except that step (4) was not performed in Example 1 and the ingredients of step (3) and step (5) were mixed simultaneously.

[0136] <Comparative Example 15> (Change in heating frequency: Step (4) not performed / Change in step of adding mixed wild ginseng powder: Step (1))

[0137] Broth for Gukbap was prepared in the same manner as in Example 1, except that step (4) was not performed and mixed wild ginseng powder was added in step (1).

[0139] <Experimental Example 1> Preparation of broth for Gukbap containing mixed wild ginseng powder

[0140] The broth for gukbap prepared according to the examples and comparative examples, and the problems in the manufacturing process of said broths were evaluated.

[0141] As shown in Table 1 below, in the case of Examples 1 to 3, there were no problems with the prepared broth for Gukbap or during the manufacturing process, and it was confirmed that Examples 4 and 5 had slightly lower viscosity than Examples 1 to 3. In addition, in the case of Comparative Examples 1 to 15, it was confirmed that problems occurred during the manufacturing process, such as the raw materials not being completely dissolved or strong off-flavors, bitterness, and wild ginseng scents in the prepared broth.

[0142] division Problems with the manufactured broth or the broth manufacturing process Example 1 There wasn't Example 2 There wasn't Example 3 There wasn't Example 4 It was somewhat watery Example 5 It was somewhat watery Comparative Example 1 I could smell a strong off-flavor. Comparative Example 2 There was a strong off-flavor, and the broth was watery. Comparative Example 3 The mixed wild ginseng powder had a strong aroma and a very strong bitter taste. Comparative Example 4 The off-flavor feels somewhat strong. Comparative Example 5 I could smell a strong off-flavor. Comparative Example 6 There was a strong off-flavor, the broth was watery, and lumps were present as the ingredients were not completely dissolved. Comparative Example 7 The raw materials were not completely dissolved, so lumps existed, and the oil layer separated. Comparative Example 8 The raw materials were not completely dissolved, so lumps existed, and the oil layer separated. Comparative Example 9 There was a strong off-flavor, and the broth was watery. Comparative Example 10 The aroma and bitterness of the mixed wild ginseng powder were too strong, and the broth was watery. Comparative Example 11 The raw materials were not completely dissolved, so lumps existed, and the oil layer separated. Comparative Example 12 The raw materials were not completely dissolved, so lumps existed, and the oil layer separated. Comparative Example 13 The mixed wild ginseng powder had a strong aroma and a very strong bitter taste. Comparative Example 14 There was a strong off-flavor, the broth was watery, and lumps were present as the ingredients were not completely dissolved. Comparative Example 15 There was a strong off-flavor, the broth was watery, and lumps were present as the ingredients were not completely dissolved.

[0144] <Experimental Example 2> Measurement of Ginsenoside Content

[0145] Changes in ginsenoside content resulting from changes in the preparation method of broth for Gukbap containing mixed wild ginseng powder and changes in the content of mixed wild ginseng powder were measured through the following method.

[0146] Distilled water (HPLC grade) and acetonitrile (HPLC grade) were used as analytical reagents, ginsenosides Rg1 and Rb1 (HWI ANALYTIK GmbH, Germany) were used as standard samples, and an HPLC-UVD (Ultimate 3000 series; Thermo Fisher Scientific) was used as the analytical instrument. Samples for the examples and comparative examples were prepared by taking 2 g of each sample into a 50 ml flask, filling it with distilled water to dissolve it, and then filtering it through a syringe filter (0.45 μm).

[0147] As shown in Table 2 below, when considering the step of adding mixed wild ginseng powder, Example 1, which was added in step (3), showed a higher content of ginsenosides (Rg1 and Rb1) than Comparative Examples 2 and 3, which were added in step (1) or step (5). Additionally, in the case of Comparative Examples 9 and 10, in which the heating temperature of step (4) was also changed, it was confirmed that the ginsenoside content decreased compared to Comparative Examples 2 and 3 as the heating temperature increased.

[0148] In addition, when comparing the ginsenoside content when the heating temperature in step (4) was changed or the total number of heating cycles was changed to one, it was confirmed that the ginsenoside content was significantly reduced when the heating temperature in step (4) was set to 75 ℃ or 115 ℃ (Comparative Examples 4 and 5), and in the case of Example 4 and Comparative Example 6, in which the heating cycle was performed only once, the ginsenoside content was reduced in Comparative Example 6, in which step (4) was not performed, unlike Example 4, in which step (2) was not performed. In Comparative Examples 13 to 15, in which the step of adding mixed wild ginseng powder was also changed along with the change in the number of heating cycles, a reduced content was shown compared to Example 4 and Comparative Example 6.

[0149] In Comparative Examples 7 and 8, the step of adding pork bone extract and beef bone extract was changed, and a reduced ginsenoside content was observed compared to Example 1. In Comparative Examples 11 and 12, the heating temperature of step (4) was changed along with the step of adding pork bone extract and beef bone extract, and it was confirmed that the ginsenoside content was further reduced compared to Comparative Examples 7 and 8.

[0150] That is, it was confirmed that when mixed wild ginseng powder is added in step (3) and the heating temperature in step (4) after the mixed wild ginseng powder is added is set to 85 to 105 ℃, the ginsenoside content can be maintained at a high level.

[0151] division Ginsenoside content Rg1(mg / g) Rb1(mg / g) Example 1 1.45 1.65 Example 2 1.45 1.66 Example 3 1.44 1.65 Example 4 1.47 1.69 Example 5 1.46 1.69 Comparative Example 1 0 0 Comparative Example 2 1.12 1.31 Comparative Example 3 1.41 1.64 Comparative Example 4 1.42 1.64 Comparative Example 5 1.23 1.46 Comparative Example 6 1.4 1.64 Comparative Example 7 1.41 1.63 Comparative Example 8 1.43 1.64 Comparative Example 9 0.99 1.14 Comparative Example 10 1.38 1.6 Comparative Example 11 1.3 1.52 Comparative Example 12 1.31 1.5 Comparative Example 13 1.38 1.6 Comparative Example 14 1.38 1.59 Comparative Example 15 1.4 1.59

[0153] <Experimental Example 3> Evaluation of Antioxidant Activity (DPPH Radical Scavenging Activity)

[0154] To evaluate the antioxidant capacity of broth for Gukbap, DPPH radical scavenging activity was measured. Specifically, test solutions diluted to various concentrations (Examples 1 to 5 and Comparative Examples 1 to 15) were mixed with DPPH (2,2-diphenyl-1-picrylhydrazyl) solution in a 96-well plate and reacted at room temperature for 30 minutes, after which the absorbance was measured at a wavelength of 570 nm. The results showed free radical scavenging activity compared to a control group without added samples, and ascorbic acid was used as a positive control.

[0155] As shown in Table 3 below, compared to Comparative Example 1, which did not have mixed wild ginseng powder added, the DPPH radical scavenging activity was increased overall in Examples 1 to 5 and Comparative Examples 2 to 15, which had mixed wild ginseng powder added, and it was confirmed that the DPPH radical scavenging activity corresponded to the ginsenoside content of Experimental Example 2.

[0156] Specifically, as shown in Table 3 below and as the result of Experimental Example 2 above, the DPPH radical scavenging activity was higher in Example 1, which was added in step (3), than in Comparative Examples 2 and 3, which were added in step (1) or step (5), when considering the step of adding mixed wild ginseng powder. Additionally, in the case of Comparative Examples 9 and 10, in which the heating temperature of step (4) was also changed, it was confirmed that the DPPH radical scavenging activity decreased compared to Comparative Examples 2 and 3 as the heating temperature increased.

[0157] In addition, when comparing the DPPH radical scavenging activity when the heating temperature of step (4) was changed or the total number of heating cycles was changed to one, it was confirmed that the DPPH radical scavenging activity was significantly reduced when the heating temperature of step (4) was set to 75 ℃ or 115 ℃ (Comparative Examples 4 and 5), and in the case of Example 4 and Comparative Example 6, in which the number of heating cycles was performed only once, the DPPH radical scavenging activity was reduced in the case of Comparative Example 6, in which step (4) was not performed, unlike Example 4, in which step (2) was not performed. In Comparative Examples 13 to 15, in which the step of adding mixed wild ginseng powder was also changed along with the change in the number of heating cycles, a reduced content was shown compared to Example 4 and Comparative Example 6.

[0158] In Comparative Examples 7 and 8, the step of adding pork bone extract and beef bone extract was changed, and a reduced DPPH radical scavenging activity was observed compared to Example 1. In Comparative Examples 11 and 12, the heating temperature of step (4) was changed along with the step of adding pork bone extract and beef bone extract, and it was confirmed that the DPPH radical scavenging activity was further reduced compared to Comparative Examples 7 and 8.

[0159] That is, it was confirmed that when mixed wild ginseng powder is added in step (3) and the heating temperature in step (4) after the mixed wild ginseng powder is added is set to 85 to 105 ℃, the DPPH radical scavenging ability can be maintained at a high level.

[0160] To summarize the results of Experimental Examples 1 to 3 above, it was confirmed that when mixed wild ginseng powder is added, the off-flavor of the broth for soup is removed, and when the mixed wild ginseng powder is mixed in step (3) and the heating temperature of step (4) is 85 to 105 ℃, the off-flavor removal effect of the mixed wild ginseng powder is significantly excellent, and the ginsenoside content and antioxidant capacity are also maintained at a high level (Examples 1 to 5).

[0161] In other words, it was confirmed that the conditions of Examples 1 to 5 are the conditions that can maintain significantly superior manufacturing quality while also maintaining high ginsenoside content and antioxidant capacity.

[0162] Accordingly, the following sensory evaluation was conducted by selecting Comparative Examples 1 to 5, which had relatively superior manufacturing quality among Examples 1 to 5 and Comparative Examples.

[0163] division DPPH radical scavenging activity (%) Example 1 46.5 Example 2 46.7 Example 3 46.3 Example 4 46.9 Example 5 46.8 Comparative Example 1 2.1 Comparative Example 2 36.8 Comparative Example 3 41.2 Comparative Example 4 41.3 Comparative Example 5 37.8 Comparative Example 6 44.7 Comparative Example 7 44.6 Comparative Example 8 44.9 Comparative Example 9 34.6 Comparative Example 10 31.5 Comparative Example 11 30.4 Comparative Example 12 30.2 Comparative Example 13 31.4 Comparative Example 14 31.2 Comparative Example 15 31.7

[0165] <Experimental Example 4> Sensory Evaluation

[0166] To evaluate changes in the preference for Gukbap broth resulting from changes in the preparation method of the Gukbap broth, a sensory evaluation was conducted on Examples 1 to 5 and Comparative Examples 1 to 5. The evaluation was conducted by selecting a panel of 40 adult men and women aged 20 to 50 who had undergone appropriate training. The samples were prepared out of sight and presented to consumers with a three-digit random number attached as a code number (designated as Example 1: 242, Example 2: 194, Example 3: 348, Example 4: 818, Example 5: 446, Comparative Example 1: 617, Comparative Example 2: 114, Comparative Example 3: 698, Comparative Example 4: 924, Comparative Example 5: 573). The sensory evaluation sheet to be provided to consumers was as shown in Table 4 below.

[0167] 242 This is a sensory evaluation. <Overall Taste Rating> I hate it very much I really dislike it disgust I dislike it a little Neither good nor bad Slightly good well It's really good Very good How good is the overall taste? 1 2 3 4 5 6 7 8 9 Please write down the reason for your evaluation of overall preference (e.g., I like it because of this, I dislike it because of this, etc.) Sensory Evaluation I hate it very much I really dislike it disgust I dislike it a little Neither good nor bad Slightly good well It's really good Very good How good is the taste of the broth? 1 2 3 4 5 6 7 8 9 How good is the aroma of the broth? 1 2 3 4 5 6 7 8 9 How good is the texture of the broth? 1 2 3 4 5 6 7 8 9 Please write down any other comments you may have (e.g., I wish ~ were improved, it smells strange because of ~ scent, etc.).

[0169] As shown in Table 5 below, compared to Comparative Example 1, which did not have mixed wild ginseng powder added, the overall preference was higher in Examples 1 to 5 and Comparative Examples 2 to 5, which had mixed wild ginseng powder added. However, in Comparative Example 2, which had mixed wild ginseng powder added in step (1), there was an opinion that the off-flavor in the broth for the soup was strong, similar to Comparative Example 1. In Comparative Example 3, which had mixed wild ginseng powder added in step (5), there were many evaluation opinions that the strong aroma of the wild ginseng powder reduced the flavor of the broth for the soup, such as the savory taste, and increased the bitter taste, and the overall preference was significantly lower.

[0170] In addition, in Comparative Example 4, where the heating temperature of step (4) was 75 ℃, there were evaluation opinions that solids in the broth could be felt due to the insufficient heating temperature and that off-flavors in the broth were also somewhat strong, resulting in a low overall preference. In Comparative Example 5, where the heating temperature of step (4) was 115 ℃, there were many evaluation opinions that off-flavors were felt strongly, resulting in a low overall preference.

[0171] That is, the most effective addition step for the mixed wild ginseng powder to mask the off-flavor of the broth for the soup is the heating temperature of step (4), which is 85 to 105 ℃, and it was confirmed that if the mixed wild ginseng powder is added in other steps (step (1) or step (5)) or heated at a temperature outside the range of 85 to 105 ℃, the overall palatability of the broth for the soup is significantly reduced.

[0172] Accordingly, it was confirmed that when mixed wild ginseng powder is added in the same way as in Experimental Examples 1 to 3 and under the conditions of Examples 1 to 5, that is, when the mixed wild ginseng powder is mixed in step (3) and the heating temperature of step (4) is 85 to 105 ℃, the effect of removing unwanted odors from the prepared broth for soup is significantly excellent and the overall palatability increases.

[0173] division taste incense Texture Overall preference Example 1 7.6 7.6 7.7 7.73 Example 2 7.5 7.4 7.5 7.53 Example 3 7.4 7.4 7.5 7.49 Example 4 7.2 7.1 7.4 7.28 Example 5 7.2 7.2 7.3 7.26 Comparative Example 1 5.6 5.3 7.2 5.7 Comparative Example 2 6.1 6.3 7.3 6.18 Comparative Example 3 5.9 6 7.1 5.94 Comparative Example 4 6.8 6.7 6.8 6.8 Comparative Example 5 6.5 6.6 7.2 6.55

Claims

Claim 1 A step of obtaining a first mixture by mixing water, seasoning powder, chicken meat extract, beef tallow, and peanut butter; a step of heating the first mixture to 50 to 70 ℃; a step of obtaining a second mixture by mixing the first mixture with refined sugar, xanthan gum, and mixed wild ginseng powder; a step of heating the second mixture to 85 to 105 ℃; a step of obtaining a third mixture by mixing the heated second mixture with pork bone extract and beef bone extract; A method for preparing broth for Gukbap, comprising the step of cooling the third mixture to 75 to 95 ℃, wherein the seasoning powder comprises monosodium glutamate (MSG), 5-sodium inosinate (IMP), 5-sodium guanylate (GMP), disodium 5'-ribonucleotide, pepper powder, garlic powder, and refined salt, and the mixed wild ginseng powder comprises sprout ginseng and cultivated wild ginseng in a weight ratio of 90:10 to 99.9:0.

1. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 Broth for Gukbap prepared by the manufacturing method of claim 1. Claim 7 A broth for Gukbap according to claim 6, wherein the ginsenoside content in the broth for Gukbap is 2.5 to 3.5 mg / g. Claim 8 Gukbap comprising the broth for gukbap of claim 6.

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