Method for manufacturing naju gomtang with individual packaging and cooking of each ingredient and method of manufacturing thereof

Abstract

The present invention relates to a method for manufacturing Naju Gomtang that allows for individual packaging and cooking of ingredients. The method for preparing Naju Gomtang according to the present invention comprises: a pretreatment step of removing blood and impurities by applying different immersion and blanching times to Gomtang ingredients, which include one or more offal selected from the group consisting of beef leg bones, beef trotters, brisket, beef large intestine, beef small intestine, and tripe; an individual cooking step for each ingredient, wherein the pretreated Gomtang ingredients are classified into beef leg bones, beef trotters, brisket, and offal, and primary atmospheric heating and secondary pressurized heating are sequentially applied to the beef leg bones and beef trotters, low-temperature long-term heating based on the core temperature is applied to the brisket, and a constant-temperature water heating method within a sealed container is applied to the offal to form beef leg broth, cooked brisket, and cooked offal, respectively; and an individual packaging step for each ingredient, wherein the individually cooked beef leg broth is placed in an aluminum thin film composite pouch that has undergone retort sterilization, the cooked brisket is placed in a nylon-polyethylene multilayer composite film packaging material that has undergone rapid freezing, and the cooked offal is placed in a color-coded packaging material according to type, and sealed. The method includes a set configuration step of configuring a Naju Gomtang set by selectively combining the individually packaged beef bone broth, the cooked brisket, and the cooked offal according to the number of consumers and their preferences, placing them in a set container with an inner wall attached to an insulating material that maintains a temperature of -15℃ or lower for more than 24 hours, and including a temperature-sensitive label that irreversibly changes color when the temperature deviates during distribution and a cooking guide card. According to the present invention, a method for manufacturing Naju Gomtang is provided, which optimizes the quality of each ingredient by individually applying optimal pretreatment, cooking, and preservation conditions for each ingredient, allows consumers to individually select and cook each ingredient, and enables visual inspection of temperature deviation during distribution.

Description

Technology Field

[0001] The following embodiments relate to Naju Gomtang, which allows for individual packaging and cooking of ingredients, and a method for manufacturing the same. Background Technology

[0002] Naju Gomtang is a traditional local dish from the Naju region of Jeollanam-do, a soup made by simmering beef leg bones, trotters, brisket, and offal for a long time. Naju Gomtang is characterized by the natural flavor of the ingredients and the cloudy color of the broth without any additional seasoning, and the traditional method of consumption, which involves adding only salt and chopped green onions, is widely known.

[0003] The conventional method of preparing Naju Gomtang involved heating beef leg bones, trotters, brisket, and offal together in the same cooking vessel for a long period of time. However, this conventional method had the problem of causing specific ingredients to be overcooked or undercooked by applying a single cooking condition, despite the fact that the optimal cooking temperature and time for each ingredient differed. In particular, overcooking of the brisket resulted in the meat hardening and loss of juices, while prolonged heating of the offal caused the loss of its unique flavor components and the softening of its tissue.

[0004] Regarding the distribution method of Naju Gomtang, conventionally, the method of packaging and distributing it in the form of finished soup products was predominant. Korean Patent Publication No. 10-2020-XXXXXX discloses a method of sterilizing Gomtang products by placing them in a retort pouch, but this involves packaging beef bone broth, meat, and offal in a mixed state, which had the problem that consumers could not individually select each ingredient or change the cooking method.

[0005] Furthermore, conventional mixed packaging methods applied the same preservation conditions despite the fact that the optimal preservation requirements for each ingredient differ, resulting in quality degradation of specific ingredients. Specifically, while beef brisket maintains optimal quality under rapid freezing conditions, beef bone broth is suitable for distribution at room temperature following retort sterilization, and offal requires separate preservation conditions. Conventionally, a single packaging method was applied without reflecting these differences in optimal preservation conditions for each ingredient, leading to a problem where the quality of each ingredient could not be maintained uniformly.

[0006] Furthermore, conventional beef bone soup products presented a problem in that consumers could not verify whether the temperature had deviated during distribution, making it difficult to identify cases where the product was thawed and then refrozen before being delivered. This could cause serious issues in terms of food safety and acted as a factor undermining consumer trust in the product.

[0007] Therefore, there is a need to develop a manufacturing method for Naju Gomtang that optimizes the quality of each ingredient by individually applying optimal cooking and preservation conditions, allows consumers to selectively cook individual ingredients, and enables the identification of temperature deviations during the distribution process. Prior art literature

[0008] Korean Published Patent 10-2023-0073445 Korean Published Patent 10-2019-0123427 Korean Published Patent 10-2025-0043211 Korean Published Patent 10-2010-0060841 The problem to be solved

[0009] The present invention was devised to solve the problems of the prior art described above, and aims to provide a method for manufacturing Naju Gomtang that optimizes the quality of each ingredient by individually applying optimal pretreatment conditions, cooking conditions, and preservation conditions to each ingredient of Naju Gomtang, including beef shank, beef trotters, brisket, and offal.

[0010] Another objective of the present invention is to provide a method for manufacturing Naju Gomtang in which the beef bone broth, boiled beef brisket, and cooked offal constituting Naju Gomtang are individually packaged according to their respective ingredients, and a packaging method that meets the optimal preservation conditions for each ingredient is applied, thereby enabling the uniform maintenance of the quality and hygienic safety of each ingredient during the distribution period.

[0011] Another objective of the present invention is to provide a method for manufacturing Naju Gomtang that provides a Naju Gomtang set customizable according to the consumer's preferences and number of people by configuring the set together with a cooking guide card containing cooking guide information for each ingredient, so that the consumer can individually select and cook each ingredient.

[0012] Another objective of the present invention is to provide a method for manufacturing Naju Gomtang that ensures food safety by attaching a temperature-sensitive label to a set container that irreversibly indicates when the temperature deviates above a set temperature during distribution, thereby allowing consumers to visually check for temperature deviations during distribution.

[0013] Another objective of the present invention is to provide a method for manufacturing Naju Gomtang that minimizes food loss and improves consumer satisfaction by applying a modular set configuration method that allows for the selective combination of the types and quantities of constituent materials according to the number of consumers and their preferences. means of solving the problem

[0014] The present invention relates to a method for manufacturing Naju Gomtang capable of individual packaging and cooking by ingredient, comprising: a) a pretreatment step of preparing Gomtang ingredients including one or more offal selected from the group consisting of beef leg bones, beef trotters, brisket, beef large intestine, beef small intestine, and tripe, and removing blood and impurities from the Gomtang ingredients by immersion in cold water and heat blanching; b) an individual cooking step by ingredient of classifying the pretreated Gomtang ingredients into beef leg bones, beef trotters, brisket, and offal, and individually heating and cooking each classified ingredient under different temperature and time conditions to form beef leg broth, cooked brisket, and cooked offal; c) an individual packaging step by ingredient of weighing the individually cooked beef leg broth, cooked brisket, and cooked offal into single-serving units, placing them in individual packaging materials having oxygen and moisture barrier properties, and sealing them. d) a set assembly step comprising combining the individually packaged beef bone broth, the cooked brisket, and the cooked offal into a single set container, and including a cooking guide card and a temperature-sensitive label indicating whether the temperature has deviated in the set container to form a Naju Gomtang set; the present invention provides a method for manufacturing Naju Gomtang that allows for individual packaging and cooking of ingredients, characterized by including:

[0015] At this time, the pretreatment step (a) comprises: a1) a material preparation step of preparing the beef bone broth ingredients by cutting the beef leg bones and trotters into units of 5 to 10 cm in length, separating the brisket into chunks of 500 to 800 g, and separating one or more offal selected from the group consisting of the large intestine, small intestine, and tripe by type; a2) a blood water removal step of removing blood water by immersing the separated beef leg bones and trotters in cold water at 1 to 5°C for 8 to 12 hours, the brisket in cold water at 1 to 5°C for 4 to 6 hours, and the offal in cold water at 1 to 5°C for 2 to 4 hours, respectively, wherein the entire amount of cold water is replaced every 2 hours during immersion; a3) a blanching step of removing residual blood and impurities by sequentially heating the beef leg bones and trotters from which blood has been removed in boiling water at 100°C for 10 to 15 minutes, the brisket in boiling water at 100°C for 5 to 8 minutes, and the offal in boiling water at 100°C for 3 to 5 minutes, respectively; a4) a fine washing step of removing impurities attached to the surface using a brush while washing the exposed bone marrow surface of the blanched beef leg bones and the joint surface of the trotters with flowing cold water, and removing residual foreign substances by repeatedly washing the inner wall of the offal with cold water; characterized by including:

[0016] At this time, the individual cooking step (b) for each ingredient comprises: b1) a bone and trotter heating step in which the pretreated beef bones and trotters are first heated in water at 95–100°C for 3–4 hours to extract collagen and bone marrow components, wherein fat and impurities floating on the surface of the liquid are removed at 30-minute intervals during the first heating, and the beef bones and trotters that have completed the first heating are second heated at 110–120°C for 1–2 hours under a pressure condition of 0.2–0.5 kgf / cm² based on gauge pressure to form a cloudy bone broth; b2) a brisket heating step in which the pretreated brisket is added to the bone broth and heated at 90–95°C for 2–3 hours, wherein the temperature of the center of the brisket is maintained for an additional 60–90 minutes from the point when it reaches 80°C to form cooked brisket with preserved juices; b3) A heating step for offal in which the pre-processed offal is separated by type and the large and small intestines are heated individually for 2 to 3 hours and the tripe for 1 to 2 hours, respectively, in a sealed cooking container separate from the beef bone broth using a constant temperature water heating method at 78 to 85°C to form cooked offal in which the flavor components of the offal are preserved; b4) A broth purification step in which the beef bone broth formed in the beef bone and trotters heating step is filtered through a filter mesh with a nominal mesh size of 180 μm or less according to KS A ISO 3310-2, and then rapidly cooled to 0 to 10°C to remove the solidified fat layer on the surface, and after removal, the fat content is adjusted to be 3 parts by weight or less relative to the total weight of the beef bone broth to complete the Naju Gomtang broth; characterized by including the above steps.

[0017] At this time, the individual packaging step (c) for each material comprises: c1) an individual packaging step for beef bones and trotters in which the individually cooked beef bones and trotters are weighed in units of 100 to 150 g, placed in a nylon-polyethylene multilayer composite film packaging material having physical properties of oxygen permeability of 10 cc / m²·day or less and moisture permeability of 5 g / m²·day or less, and vacuum sealed while filling with nitrogen gas so that the oxygen concentration inside the packaging material is 1 volume% or less; c2) an individual packaging step for cooked beef brisket in which the individually cooked beef brisket is sliced ​​to a thickness of 0.5 to 1.0 cm along the grain direction, weighed in units of 80 to 100 g, placed in the nylon-polyethylene multilayer composite film packaging material, and vacuum sealed by rapidly freezing the core temperature to -18°C or lower within 30 minutes in a freezing device of -35°C or lower. c3) A step of individually packaging cooked offal, wherein the individually cooked cooked offal is separated by type, weighed in units of 50 to 80 g, and each is placed in an individual packaging material with a color distinguishable by type of cooked offal, and a vacuum seal is formed by attaching an identification label containing the name of the type of offal, a heating method, and a recommended consumption method to the outer surface of the individual packaging material; c4) A step of individually packaging broth, wherein the finished Naju Gomtang broth is weighed in units of 400 to 500 mL, placed in a retort-capable aluminum film composite pouch, and subjected to pressure sterilization at 121°C for 15 to 20 minutes to form a broth pouch capable of distribution at room temperature; c5) A step of QR code labeling, wherein a QR code printed with the manufacturing date, expiration date, heating method, heating time, country of origin, and plating method is attached to the outer surface of each individually packaged beef bone / trotters, beef brisket, cooked offal, and broth pouch.

[0018] At this time, the set configuration step (d) comprises: d1) a customized set combination step in which the individually packaged beef bones and trotters, the cooked brisket, the cooked offal, and the broth pouch are combined in units of 1 serving (1 pack of each ingredient), 2 servings (2 packs of each ingredient), or 4 servings (4 packs of each ingredient) according to the number of consumers, wherein the cooked offal can be configured by interchangeably replacing packs of each type within the same weight range according to the consumer's choice among beef large intestine, beef small intestine, and tripe; d2) a cold set container receiving step in which the combined customized set is placed in a set container having an insulating material attached to the inner wall that has insulation performance maintaining an internal temperature of -15℃ or lower for at least 24 hours, wherein an ice pack or dry ice is placed on the inner bottom surface of the set container separated by a partition so as not to come into direct contact with the material packaging; d3) A cooking guide card insertion step in which a cooking guide card is inserted into the interior of the set container, wherein the thawing method, heating sequence, heating temperature, heating time, and plating sequence for each ingredient are listed step by step, and the cooking guide card includes a traditional Naju Gomtang cooking method including a method for adding salt and a method for using chopped green onions; d4) A temperature-sensitive label attachment step in which a temperature-sensitive label is attached to the outer surface of the set container, configured to irreversibly change color when the internal temperature exceeds -15℃ during distribution so that the temperature deviation can be visually identified; d5) An outer packaging completion step in which the set container with the temperature-sensitive label attached is double-packaged with a corrugated outer packaging material having a compression strength of 15kgf / cm² or more according to KS T 1018, and a QR code printed with set composition information, country of origin information, expiration date, and access path to a cooking guide video is attached to the outer surface of the outer packaging material to complete the Naju Gomtang set; characterized by including: Effects of the invention

[0019] According to the method for manufacturing Naju Gomtang that allows for individual packaging and cooking of ingredients according to the present invention, the following effects can be obtained.

[0020] First, since pretreatment optimized for each ingredient is achieved through a blood removal step in which the immersion time and cold water replacement cycle are applied differently for each ingredient, such as beef shank, beef trotters, brisket, and offal, and a blanching step in which the blanching time is applied differently for each ingredient, the efficiency of removing off-flavors and impurities from each ingredient is improved compared to the conventional method of applying a single pretreatment condition.

[0021] Second, by sequentially applying primary atmospheric heating and secondary pressurized heating to beef leg bones and trotters, setting a heating time based on the core temperature for brisket, and applying a constant temperature water heating method in a sealed container to offal, the optimal cooking conditions for each ingredient are individually realized, which increases the leaching amount of collagen and bone marrow components, improves the juice retention rate of cooked brisket, and preserves the unique flavor components of offal.

[0022] Third, by packaging beef bone broth, boiled beef brisket, and cooked offal using individual packaging methods that meet their respective optimal preservation conditions, the efficiency of quality maintenance during the distribution period of each ingredient is improved compared to the conventional mixed packaging method, and cross-contamination between ingredients is prevented. Specifically, beef bone broth can be distributed at room temperature through retort sterilization, boiled beef brisket minimizes juice loss through rapid freezing, and cooked offal offers improved handling convenience through type-specific identification labels and individual packaging.

[0023] Fourth, by applying a customized set configuration method that allows for the selective combination of the types and quantities of ingredients according to the number of consumers and their preferences, food loss is minimized for 1-person, 2-person, and 4-person servings, and a product configuration capable of responding to the diverse preferences of consumers is realized.

[0024] Fifth, by attaching a temperature-sensitive label to the set container that irreversibly changes color when the internal temperature exceeds -15℃ during distribution, consumers can quickly check for temperature deviations during the process visually, thereby ensuring food safety and enhancing consumer confidence in the product.

[0025] Sixth, by adopting a double packaging structure using an outer corrugated packaging material with a compressive strength of 15 kgf / cm² or more according to KS T 1018, damage to the inner material and deterioration of quality due to external impact during distribution are prevented. Specific details for implementing the invention

[0026] Embodiments are described in detail below. However, various modifications may be made to the embodiments, and thus the scope of the patent application is not limited or restricted by these embodiments. It should be understood that all modifications, equivalents, and substitutions to the embodiments are included within the scope of the rights.

[0027] Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed forms, and the scope of this specification includes modifications, equivalents, or substitutions that fall within the technical concept.

[0028] Terms such as "first" or "second" may be used to describe various components, but these terms should be interpreted solely for the purpose of distinguishing one component from another. For example, the first component may be named the second component, and similarly, the second component may be named the first component.

[0029] When it is stated that a component is "connected" to another component, it should be understood that it may be directly connected to or joined to that other component, or that there may be other components in between.

[0030] The terms used in the embodiments are for illustrative purposes only and should not be interpreted as intended to be limiting. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence 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.

[0031] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the embodiments pertain. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0032] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0033] In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in the embodiments of the present invention.

[0034] In describing the present invention, if it is determined that a detailed description of related prior art could unnecessarily obscure the essence of the invention, such detailed description is omitted. Where terms such as "comprising," "having," or "consisting of" are used in this specification, other parts may be added unless "only" is used. Where a component is expressed in the singular, it includes cases where it is included in the plural unless specifically stated otherwise.

[0035] In interpreting the components, they are interpreted to include a margin of error even in the absence of a separate explicit statement.

[0036] The features of each of the various embodiments of the present invention may be combined or combined with one another, either partially or wholly, and as will be fully understood by those skilled in the art, various technical interlocking and operation are possible, and each embodiment may be implemented independently of one another or together in an interlocking relationship.

[0037] The present invention relates to a method for manufacturing Naju Gomtang capable of individual packaging and cooking by ingredient, comprising: a) a pretreatment step of preparing Gomtang ingredients including one or more offal selected from the group consisting of beef leg bones, beef trotters, brisket, beef large intestine, beef small intestine, and tripe, and removing blood and impurities from the Gomtang ingredients by immersion in cold water and heat blanching; b) an individual cooking step by ingredient of classifying the pretreated Gomtang ingredients into beef leg bones, beef trotters, brisket, and offal, and individually heating and cooking each classified ingredient under different temperature and time conditions to form beef leg broth, cooked brisket, and cooked offal; c) an individual packaging step by ingredient of weighing the individually cooked beef leg broth, cooked brisket, and cooked offal into single-serving units, placing them in individual packaging materials having oxygen and moisture barrier properties, and sealing them. d) a set assembly step comprising combining the individually packaged beef bone broth, the cooked brisket, and the cooked offal into a single set container, and including a cooking guide card and a temperature-sensitive label indicating whether the temperature has deviated in the set container to form a Naju Gomtang set; the present invention provides a method for manufacturing Naju Gomtang that allows for individual packaging and cooking of ingredients, characterized by including:

[0038] At this time, the pretreatment step (a) comprises: a1) a material preparation step of preparing the beef bone broth ingredients by cutting the beef leg bones and trotters into units of 5 to 10 cm in length, separating the brisket into chunks of 500 to 800 g, and separating one or more offal selected from the group consisting of the large intestine, small intestine, and tripe by type; a2) a blood water removal step of removing blood water by immersing the separated beef leg bones and trotters in cold water at 1 to 5°C for 8 to 12 hours, the brisket in cold water at 1 to 5°C for 4 to 6 hours, and the offal in cold water at 1 to 5°C for 2 to 4 hours, respectively, wherein the entire amount of cold water is replaced every 2 hours during immersion; a3) a blanching step of removing residual blood and impurities by sequentially heating the beef leg bones and trotters from which blood has been removed in boiling water at 100°C for 10 to 15 minutes, the brisket in boiling water at 100°C for 5 to 8 minutes, and the offal in boiling water at 100°C for 3 to 5 minutes, respectively; a4) a fine washing step of removing impurities attached to the surface using a brush while washing the exposed bone marrow surface of the blanched beef leg bones and the joint surface of the trotters with flowing cold water, and removing residual foreign substances by repeatedly washing the inner wall of the offal with cold water; characterized by including:

[0039] At this time, the individual cooking step (b) for each ingredient comprises: b1) a bone and trotter heating step in which the pretreated beef bones and trotters are first heated in water at 95–100°C for 3–4 hours to extract collagen and bone marrow components, wherein fat and impurities floating on the surface of the liquid are removed at 30-minute intervals during the first heating, and the beef bones and trotters that have completed the first heating are second heated at 110–120°C for 1–2 hours under a pressure condition of 0.2–0.5 kgf / cm² based on gauge pressure to form a cloudy bone broth; b2) a brisket heating step in which the pretreated brisket is added to the bone broth and heated at 90–95°C for 2–3 hours, wherein the temperature of the center of the brisket is maintained for an additional 60–90 minutes from the point when it reaches 80°C to form cooked brisket with preserved juices; b3) A heating step for offal in which the pre-processed offal is separated by type and the large and small intestines are heated individually for 2 to 3 hours and the tripe for 1 to 2 hours, respectively, in a sealed cooking container separate from the beef bone broth using a constant temperature water heating method at 78 to 85°C to form cooked offal in which the flavor components of the offal are preserved; b4) A broth purification step in which the beef bone broth formed in the beef bone and trotters heating step is filtered through a filter mesh with a nominal mesh size of 180 μm or less according to KS A ISO 3310-2, and then rapidly cooled to 0 to 10°C to remove the solidified fat layer on the surface, and after removal, the fat content is adjusted to be 3 parts by weight or less relative to the total weight of the beef bone broth to complete the Naju Gomtang broth; characterized by including the above steps.

[0040] At this time, the individual packaging step (c) for each material comprises: c1) an individual packaging step for beef bones and trotters in which the individually cooked beef bones and trotters are weighed in units of 100 to 150 g, placed in a nylon-polyethylene multilayer composite film packaging material having physical properties of oxygen permeability of 10 cc / m²·day or less and moisture permeability of 5 g / m²·day or less, and vacuum sealed while filling with nitrogen gas so that the oxygen concentration inside the packaging material is 1 volume% or less; c2) an individual packaging step for cooked beef brisket in which the individually cooked beef brisket is sliced ​​to a thickness of 0.5 to 1.0 cm along the grain direction, weighed in units of 80 to 100 g, placed in the nylon-polyethylene multilayer composite film packaging material, and vacuum sealed by rapidly freezing the core temperature to -18°C or lower within 30 minutes in a freezing device of -35°C or lower. c3) A step of individually packaging cooked offal, wherein the individually cooked cooked offal is separated by type, weighed in units of 50 to 80 g, and each is placed in an individual packaging material with a color distinguishable by type of cooked offal, and a vacuum seal is formed by attaching an identification label containing the name of the type of offal, a heating method, and a recommended consumption method to the outer surface of the individual packaging material; c4) A step of individually packaging broth, wherein the finished Naju Gomtang broth is weighed in units of 400 to 500 mL, placed in a retort-capable aluminum film composite pouch, and subjected to pressure sterilization at 121°C for 15 to 20 minutes to form a broth pouch capable of distribution at room temperature; c5) A step of QR code labeling, wherein a QR code printed with the manufacturing date, expiration date, heating method, heating time, country of origin, and plating method is attached to the outer surface of each individually packaged beef bone / trotters, beef brisket, cooked offal, and broth pouch.

[0041] At this time, the set configuration step (d) comprises: d1) a customized set combination step in which the individually packaged beef bones and trotters, the cooked brisket, the cooked offal, and the broth pouch are combined in units of 1 serving (1 pack of each ingredient), 2 servings (2 packs of each ingredient), or 4 servings (4 packs of each ingredient) according to the number of consumers, wherein the cooked offal can be configured by interchangeably replacing packs of each type within the same weight range according to the consumer's choice among beef large intestine, beef small intestine, and tripe; d2) a cold set container receiving step in which the combined customized set is placed in a set container having an insulating material attached to the inner wall that has insulation performance maintaining an internal temperature of -15℃ or lower for at least 24 hours, wherein an ice pack or dry ice is placed on the inner bottom surface of the set container separated by a partition so as not to come into direct contact with the material packaging; d3) A cooking guide card insertion step in which a cooking guide card is inserted into the interior of the set container, wherein the thawing method, heating sequence, heating temperature, heating time, and plating sequence for each ingredient are listed step by step, and the cooking guide card includes a traditional Naju Gomtang cooking method including a method for adding salt and a method for using chopped green onions; d4) A temperature-sensitive label attachment step in which a temperature-sensitive label is attached to the outer surface of the set container, configured to irreversibly change color when the internal temperature exceeds -15℃ during distribution so that the temperature deviation can be visually identified; d5) An outer packaging completion step in which the set container with the temperature-sensitive label attached is double-packaged with a corrugated outer packaging material having a compression strength of 15kgf / cm² or more according to KS T 1018, and a QR code printed with set composition information, country of origin information, expiration date, and access path to a cooking guide video is attached to the outer surface of the outer packaging material to complete the Naju Gomtang set; characterized by including:

[0042] Detailed description of the invention

[0043] Reason for selecting materials

[0044] ■ Beef bone

[0045] Beef leg bones are the part corresponding to the leg bones of a cow, and contain large amounts of collagen, gelatin, calcium, and phosphorus in the bone marrow and periosteum. The reason beef leg bones were selected as an essential ingredient for Naju Gomtang in this invention is that during the process of heating the beef leg bones for a long time, the collagen inside the bone marrow is converted into gelatin and leached into the broth, thereby forming the characteristic cloudy color and rich umami flavor of Naju Gomtang. The gelatin component leached from the beef leg bones appropriately increases the viscosity of the broth, giving it the thick texture characteristic of Naju Gomtang; this is essential for forming the unique sensory characteristics of Naju Gomtang that distinguish it from ordinary bone broth or Seolleongtang. Furthermore, since the bone marrow components of beef leg bones contain abundant fatty acids that play a role in enhancing the flavor of the broth, the use of beef leg bones is essential for realizing the traditional taste of Naju Gomtang.

[0046] ■ Ox's foot

[0047] Beef trotters are the foot portion of a cow and contain large amounts of collagen, elastin, and cartilage components. The reason beef trotters were selected as a constituent ingredient for Naju Gomtang in this invention is that the collagen and elastin contained in the joints and cartilage of the trotters are hydrolyzed during the heating process and leached into the broth, thereby imparting a deep and rich flavor to the broth that is difficult to achieve with beef marrow bones alone. The collagen components leached from the trotters exist in a form with a lower molecular weight than that of beef marrow bones, contributing to an increased absorption rate of the broth, while the glucosamine and chondroitin components derived from the cartilage components serve to add functional nutritional components to Naju Gomtang. Furthermore, since heating the trotters together with beef marrow bones increases the turbidity of the broth and contributes to realizing the traditional appearance of Naju Gomtang, they were selected as an essential ingredient to be included in this invention.

[0048] ■ Brisket

[0049] Brisket is a cut located below the fore chest of a cow, featuring a structure in which appropriate layers of fat and muscle fibers intersect. The reason brisket was selected as a component of Naju Gomtang in this invention is that myoglobin and water-soluble protein components contained within the muscle fibers of the brisket leach into the broth during the heating process, thereby enhancing the umami flavor of Naju Gomtang. At the same time, the heated brisket itself is utilized as a garnish for Naju Gomtang, providing a chewy texture and a sense of fullness. Compared to other cuts such as the rump and round, brisket has a higher content of connective tissue between muscle fibers; thus, even after prolonged heating, the meat does not completely break down and maintains appropriate elasticity, providing an optimal texture as a garnish for Naju Gomtang. Furthermore, fatty acid components derived from the fat layer of the brisket play a role in enhancing the flavor of the broth, thereby optimizing the flavor harmony with the beef bone and trotters broth.

[0050] ■ Small Intestine

[0051] The large intestine is a part of the cow's large intestine that possesses a distinctive chewy texture and rich flavor. The reason the large intestine was selected as an offal component of Naju Gomtang in this invention is that it is an offal familiar to consumers as one of the traditional ingredients of Naju Gomtang, and it serves as a garnish that is differentiated from brisket by providing appropriate elasticity and a chewy texture after heating. The large intestine consists of a double structure of a muscle layer and a mucosal layer; therefore, when cooked under appropriate temperature and time conditions, the softening of the inner mucosa and the elasticity of the outer muscle layer are simultaneously achieved, forming the unique offal texture of Naju Gomtang. Since excessive heating of the large intestine causes the tissue to soften excessively and degrades the texture, this invention applies individual cooking conditions optimized for the large intestine.

[0052] ■ Small Intestine

[0053] The small intestine is a part of the cow's small intestine that has a tubular structure thinner than the large intestine and possesses a distinctive savory flavor. The reason the small intestine was selected as an offal component of Naju Gomtang in this invention is that it offers a savory flavor and delicate texture distinct from the large intestine, thereby catering to the diverse preferences of consumers. Since the small intestine has a finer tissue structure than the large intestine and softens more rapidly under the same cooking conditions, it is essential to apply specific cooking time conditions tailored to it. The inner wall of the small intestine is densely covered with mucus-secreting glands, giving it a uniquely slippery surface; consequently, if this surface is not sufficiently cleaned, an off-odor may develop. Therefore, this invention specifies that the inner wall of the small intestine must be specifically and repeatedly cleaned during the precision cleaning step.

[0054] ■ Tripe

[0055] Gopchang refers to the part of the small intestine of a cow that is particularly rich in fat, and possesses a savory and rich flavor derived from its abundant fat content. The reason for selecting gopchang as an offal ingredient for Naju Gomtang in this invention is that the abundant fat content of gopchang partially leaches into the broth during the heating process, thereby enhancing the flavor of Naju Gomtang, while the heated gopchang itself serves as a garnish with a savory and rich flavor to satisfy consumer preferences. Since gopchang has a higher fat content compared to the large and small intestines of a cow, excessive heating can cause the fat to leach out excessively, resulting in a bitter taste; therefore, this invention applies separate cooking temperature and time conditions optimized for gopchang to prevent this.

[0056] Technical rationale and critical significance of each stage

[0057] ■ (a) Technical reasons for the preprocessing step

[0058] The final quality of Naju Gomtang is critically influenced by the completeness of the pretreatment of each ingredient. Since beef shank, ox trotters, brisket, and offal, which are ingredients for Gomtang, contain blood components, residual bone marrow impurities, foreign substances from the internal mucosa, and characteristic off-flavor components, failure to sufficiently remove them results in a cloudy color, unpleasant off-flavor, and bitter taste in the final broth, thereby degrading the sensory quality of Naju Gomtang. Therefore, in this invention, the pretreatment step is subdivided into four stages—preparation by ingredient, removal of blood, blanching, and fine washing—to individually apply pretreatment conditions optimized for each ingredient.

[0059] (a1) Technical reasons and critical significance of the material preparation stage

[0060] The specification of the cutting length of beef leg bones and trotters to 5 to 10 cm is based on the following technical reasons. If the cutting length is less than 5 cm, the cut surface of the leg bone increases excessively, causing the bone marrow to be excessively extracted prematurely, which leads to an excessive increase in the turbidity of the broth and a higher likelihood of crushing during the cutting process. On the other hand, if the cutting length exceeds 10 cm, the extraction efficiency of bone marrow components decreases during heating, resulting in insufficient flavor development of the broth and making handling during the packaging process inconvenient. Therefore, by limiting the cutting length of beef leg bones and trotters to 5 to 10 cm, appropriate extraction efficiency of bone marrow components and ease of handling can be achieved simultaneously.

[0061] The regulation requiring brisket to be separated into chunks of 500 to 800g is because it is necessary to limit the size of the chunks to a certain range in order to manage the heating conditions of the brisket based on the core temperature. If the weight of the brisket chunk is less than 500g, the temperature difference between the center and the outside during heating is small, making it easy for overcooking to occur; if it exceeds 800g, it takes an excessive amount of time for the core temperature to reach the target temperature, leading to the problem of overcooking of the outer tissue. Therefore, by limiting the unit weight of the brisket to 500 to 800g, it is possible to apply heating conditions uniformly.

[0062] (a2) Technical reasons and critical significance of the blood removal step

[0063] The cold water immersion temperature is set to 1 to 5°C to inhibit the proliferation of microorganisms during the cold water immersion process and to optimize the extraction efficiency based on the osmotic pressure of the blood water. If the immersion temperature is below 1°C, the fluidity of the cold water decreases, reducing the extraction rate of the blood water, and if it exceeds 5°C, the risk of microbial proliferation increases, and the extraction efficiency may decrease because the blood water does not coagulate.

[0064] The reason the soaking time for beef leg bones and trotters is set to 8 to 12 hours is that the blood components present inside the bone marrow of the beef leg bones and trotters require more time to extract than the surface blood water. If the soaking time is less than 8 hours, the blood water inside the bone marrow is not sufficiently removed, which increases the off-flavor and turbidity of the broth, and if it exceeds 12 hours, the surface tissue of the material absorbs excessive moisture, which reduces the efficiency of component extraction when heated.

[0065] The reason the soaking time for brisket is set at 4 to 6 hours is that, unlike beef shank and trotters, brisket lacks bone marrow and consists only of muscle tissue, so the leaching of blood occurs relatively quickly. If the soaking time is less than 4 hours, the blood inside the muscle tissue is not sufficiently removed, and if it exceeds 6 hours, water-soluble proteins and umami components of the muscle tissue are excessively leached out, which degrades the flavor of the brisket itself.

[0066] The reason the immersion time for offal is specified as 2 to 4 hours is that offal has thin walls and a large surface area, causing the fastest leaching of blood, and excessive immersion can lead to structural degeneration of the tissue. If the immersion time is less than 2 hours, the off-flavor components characteristic of offal are not sufficiently removed, and if it exceeds 4 hours, the mucosal layer of the offal becomes excessively softened, which may cause tissue damage during the subsequent washing process.

[0067] The regulation requiring the entire amount of cold water to be replaced every two hours is that if blood accumulates in the cold water during immersion, the osmotic pressure decreases, and the efficiency of blood extraction gradually decreases. By replacing the cold water at two-hour intervals, the difference in osmotic pressure between the immersion medium and the material is continuously maintained, thereby ensuring that the efficiency of blood extraction is uniformly maintained.

[0068] (a3) Technical reasons and critical significance of the blanching step

[0069] Blanching is a process of coagulating and removing blood, protein coagulations, and impurities remaining on the surface of the material after immersion in cold water through short-term high-temperature heating, and plays an essential role in reducing the turbidity and off-flavor of the final broth.

[0070] The reason the blanching time for beef leg bones and trotters is specified as 10 to 15 minutes is that beef leg bones and trotters have a large surface area and a bone marrow exposed surface, so a large amount of impurities are attached, requiring sufficient blanching time. If the blanching time is less than 10 minutes, impurities on the bone marrow exposed surface are not completely coagulated and removed, increasing the burden on the subsequent washing process, and if it exceeds 15 minutes, the bone marrow components of the beef leg bones are excessively heated and lost along with the blanching wastewater, thereby degrading the flavor and nutritional components of the final broth.

[0071] The reason the blanching time for brisket is specified as 5 to 8 minutes is that brisket is composed of muscle tissue, so blood and protein impurities on the surface coagulate and are removed in a short time. If the blanching time is less than 5 minutes, the coagulation of surface proteins is incomplete, causing the turbidity of the broth to increase during the subsequent heating process, and if it exceeds 8 minutes, the surface proteins of the brisket coagulate excessively, which inhibits the release of meat juices during the subsequent heating process.

[0072] The reason the blanching time for offal is stipulated to be 3 to 5 minutes is that offal has thin walls and can be blanched in a short time, and as the blanching time increases, there is a risk that the unique flavor components of the offal will be lost in the blanching wastewater. If the blanching time is less than 3 minutes, mucosal foreign matter on the surface of the offal is not sufficiently coagulated or removed, and if it exceeds 5 minutes, the unique flavor components of the offal are lost, resulting in a decrease in the flavor of the final product.

[0073] (a4) Technical reasons and critical significance of the precision cleaning step

[0074] The precision washing step after blanching is a process for finally removing impurities coagulated by blanching and residual foreign substances attached to the surface; if this step is omitted, impurities will leach into the broth during the subsequent heating process, increasing off-flavors and turbidity.

[0075] The requirement to physically remove coagulated blood proteins attached to the exposed marrow surfaces of beef shank bones and the articular surfaces of beef trotters after blanching using a brush is established because complete removal of these proteins is difficult with simple rinsing under running water alone. Cleaning efficiency can be improved by mechanically separating the coagulated proteins through physical washing with a brush.

[0076] The regulation requiring the inner walls of offal to be repeatedly washed with cold water is because mucosal secretions and residues of contents adhere to the inner walls of offal, making it difficult to completely remove them with a single wash. By removing foreign substances from the inner walls of offal in stages through repeated washing, the off-flavor characteristic of offal can be minimized, and the hygienic safety of the final product can be ensured.

[0077] ■ (b) Technical reasons for individual cooking steps by ingredient

[0078] The optimal cooking conditions for each ingredient vary depending on its tissue composition, component content, and desired final physical properties. Conventional methods for preparing Naju Gomtang involved heating all ingredients in the same cooking vessel under identical temperature and time conditions; however, this approach resulted in the sacrifice of optimal cooking conditions for specific ingredients. In this invention, the quality of each ingredient is optimized by individually applying optimal cooking conditions to beef leg bones, trotters, brisket, and offal.

[0079] (b1) Technical reasons and critical significance of the heating step for beef bones and trotters

[0080] The primary heating temperature of beef leg bones and trotters is specified as 95–100°C because the rate of collagen hydrolysis and the rate of bone marrow component extraction are optimized within this temperature range. If the primary heating temperature is below 95°C, the rate of collagen hydrolysis decreases, so the concentration of the broth is not sufficiently formed, and if it exceeds 100°C, the turbidity of the broth increases excessively due to rapid boiling, and unnecessary fat components are excessively extracted.

[0081] The reason the first heating time is specified as 3 to 4 hours is that the initial leaching of bone marrow components and collagen from beef shank and trotters is sufficiently achieved within this time range. If the first heating time is less than 3 hours, the leaching of components is incomplete, so the effect of pressure conditions is not sufficiently manifested during the second pressurized heating, and if it exceeds 4 hours, energy efficiency decreases and re-leaching of suspended impurities occurs.

[0082] The regulation requiring the removal of floating fat and impurities at 30-minute intervals during the first heating step is because, in the initial stages of heating, protein coagulations and fats remaining on the surface of the ingredients rapidly leached out and floated to the upper surface of the liquid. If these are not removed periodically, the floating impurities will be redispersed, increasing the off-flavor and turbidity of the broth; therefore, the quality of the broth is maintained by specifying a removal cycle at 30-minute intervals.

[0083] The reason for specifying a temperature of 110–120°C under a pressure of 0.2–0.5 kgf / cm² gauge pressure as the secondary heating condition is that under pressure heating conditions, the hydrolysis efficiency of collagen is significantly improved compared to the same amount of time, leading to an increase in gelatin production and consequently, an improvement in the turbidity and concentration of the broth. If the gauge pressure is less than 0.2 kgf / cm², the hydrolysis-promoting effect due to pressure is not sufficiently manifested, and if it exceeds 0.5 kgf / cm², the viscosity becomes excessively high due to the excessive concentration of the broth, and thermal decomposition of some components may occur. If the secondary heating temperature is less than 110°C, the temperature increase effect due to pressure is negligible, reducing the difference from the primary heating condition, and if it exceeds 120°C, the Maillard reaction of the broth components proceeds excessively, causing a change in color to yellowish-brown and an increase in bitterness. The reason the second heating time is specified as 1 to 2 hours is that collagen hydrolysis by pressurized heating is sufficiently completed within this time range, and if it exceeds 2 hours, additional leaching of components is minimal and energy efficiency decreases.

[0084] (b2) Technical reasons and critical significance of the brisket heating step

[0085] The regulation requiring the brisket to be added to and heated in beef bone broth is intended to achieve a mutually complementary effect, in which the water-soluble protein components of the brisket leach into the broth to enhance its flavor, while the rich components of the beef bone broth penetrate into the brisket tissue to improve the flavor of the cooked brisket.

[0086] The heating temperature is specified at 90–95°C because the principle of low-temperature, long-duration heating is applied within this temperature range, where the connective tissue of the brisket gradually softens while preserving the juices within the muscle fibers to the maximum extent. If the heating temperature is below 90°C, the softening rate of the connective tissue is excessively slow, resulting in an excessively long cooking time; if it exceeds 95°C, the muscle fibers contract rapidly, causing excessive leakage of juices and making the texture of the cooked brisket dry and tough.

[0087] The regulation requiring an additional 60 to 90 minutes to be maintained once the core temperature of the brisket reaches 80°C is because a consistent heating time based on the core temperature is required to ensure that the collagen constituting the connective tissue of the brisket is sufficiently hydrolyzed even in the core to achieve proper tenderization. If the additional holding time after reaching the core temperature is less than 60 minutes, the tenderization of the internal connective tissue is incomplete, resulting in an excessively tough texture of the cooked brisket; if it exceeds 90 minutes, the cooked brisket crumbles due to excessive tenderization of the muscle fibers.

[0088] (b3) Technical reasons and critical significance of the offal heating step

[0089] The regulation requiring offal to be heated in a separate, airtight cooking container from the beef bone broth is because heating offal together with the broth causes its unique flavor compounds to excessively leach into the broth, altering the broth's flavor while simultaneously degrading the offal's own flavor. By heating in a separate, airtight container, these unique flavor compounds are preserved within the cooking space, thereby optimizing the flavor of the cooked offal.

[0090] The reason the heating temperature is specified as a constant-temperature water heating method of 78 to 85°C is that within this temperature range, the muscle tissue of the offal gradually softens, minimizing the loss of flavor components. If the heating temperature is below 78°C, the offal is not sufficiently sterilized, resulting in reduced hygienic safety and incomplete tissue softening; if it exceeds 85°C, the rapid contraction of the offal tissue causes the characteristic flavor components to leak excessively into the cooking container and the tissue to soften excessively.

[0091] The heating time for the large and small intestines of the cow is set at 2 to 3 hours because, considering the wall thickness and tissue composition of the large and small intestines, the minimum time required for sufficient heat transfer to the interior and for the tissue to be properly softened is 2 hours. If the time exceeds 3 hours, the tissue becomes excessively softened, which degrades the texture of the final product. The heating time for tripe is set at 1 to 2 hours because tripe has a high fat content, so it is properly softened in a shorter heating time than the large and small intestines of the cow; if the time exceeds 2 hours, the fat is excessively leached out, which degrades the savory flavor of the tripe.

[0092] (b4) Technical reasons and critical significance of the broth purification step

[0093] The nominal mesh size of the filter screen is specified as 180㎛ or less in accordance with KS A ISO 3310-2 because using a filter screen with a mesh size smaller than this nominal mesh size effectively removes bone fragments, connective tissue residues, and insoluble protein coagulations floating in the broth. If the nominal mesh size exceeds 180㎛, the removal of solid impurities is incomplete, increasing the gritty texture of the final broth; conversely, if the nominal mesh size is set too small, collagen and gelatin components of the broth may be filtered together, potentially degrading the flavor and consistency. Furthermore, by specifying the filter screen standard in KS A ISO 3310-2, the measurement criteria for the nominal mesh size have been objectively defined.

[0094] The regulation requiring rapid cooling to 0–10°C after filtration is based on the fact that when high-temperature broth is rapidly cooled, floating fat quickly solidifies and accumulates on the surface, making physical removal easier. If the cooling temperature is below 0°C, some of the broth freezes, making it difficult to separate from the fat, and if it exceeds 10°C, the solidification rate of the fat is slow, resulting in incomplete formation of the fat layer.

[0095] The regulation to adjust the fat content to 3 parts by weight or less relative to the total weight of the beef bone broth is because if the fat content of the final Naju Gomtang broth exceeds 3 parts by weight, the unique light flavor of Naju Gomtang is compromised due to the excessive oiliness of the broth, and the fat layer and the broth layer separate within the pouch after retort sterilization, resulting in a deterioration of the appearance quality.

[0096] ■ (c) Technical reasons for the individual packaging step by material

[0097] Since the optimal preservation conditions for each ingredient differ, it is essential to apply a packaging method optimized for each ingredient. Beef bone broth can be distributed at room temperature through retort sterilization, boiled beef brisket is suitable for frozen distribution via rapid freezing, and cooked offal requires frozen distribution via vacuum sealing. In this invention, an individual packaging method optimized for each ingredient is applied to reflect these differences in optimal preservation conditions.

[0098] (c1) Technical reasons and critical significance of the individual packaging stage for beef bones and trotters

[0099] The reason the serving size is set at 100 to 150g is that the weight of beef bones and trotters suitable for preparing Naju Gomtang for one adult falls within this range. If it is less than 100g, it falls short of the recommended intake per person, leading to lower consumer satisfaction, and if it exceeds 150g, the size of the packaging increases excessively, reducing the efficiency of container space when forming a set.

[0100] The oxygen permeability of the packaging material is specified as 10 cc / m²·day or less because using a packaging material with an oxygen permeability below this level effectively suppresses oxidation caused by oxygen permeation through the packaging material during the distribution period. The moisture permeability is specified as 5 g / m²·day or less because using a packaging material with a moisture permeability below this level prevents freezer burn caused by sublimation during frozen storage. A nylon-polyethylene multilayer composite film is specified as the packaging material because the nylon layer provides mechanical strength and oxygen barrier properties, and the polyethylene layer provides moisture barrier properties and heat sealability, thereby satisfying the above physical property values.

[0101] The regulation requiring the oxygen concentration inside the packaging material to be maintained at 1 volume% or less is because if the oxygen concentration exceeds 1 volume%, fatty acid oxidation and the proliferation of aerobic microorganisms may occur due to residual oxygen. The regulation requiring the filling with nitrogen gas is because nitrogen is an inert gas that does not react with the contents and is effective in replacing oxygen inside the packaging material.

[0102] (c2) Technical reasons and critical significance of the individual packaging step for beef brisket

[0103] The reason for specifying that beef brisket be sliced ​​along the grain is that slicing along the grain separates the muscle fibers without cutting them, thereby maintaining the fibrous structure of the sliced ​​beef brisket and optimizing the chewing texture. The reason for specifying the slice thickness as 0.5 to 1.0 cm is that if the thickness is less than 0.5 cm, the beef brisket becomes excessively dry when heated, and if it exceeds 1.0 cm, it is difficult for the consumer to heat it evenly to the inside when reheating.

[0104] The regulation requiring rapid freezing to a core temperature of -18°C or lower within 30 minutes in a freezing device of -35°C or lower is based on the fact that faster freezing speeds result in smaller ice crystals forming inside the brisket. If the freezing speed is slow, large ice crystals form within the tissue, damaging cell membranes and muscle fibers, which leads to increased drip loss of meat juices and reduced texture upon thawing. By using a freezing device of -35°C or lower to reach a core temperature of -18°C within 30 minutes, the size of ice crystals is minimized, thereby optimizing the meat juice retention rate.

[0105] (c3) Technical reasons and critical significance of the individual packaging step for cooked offal

[0106] The regulation requiring cooked offal to be packaged in individual color-coded containers by type is intended to enable consumers to intuitively identify the types of offal through color differentiation, as the large intestine, small intestine, and tripe of cattle have similar appearances and may be difficult to distinguish visually after packaging. The regulation requiring the attachment of an identification label on the outer surface of the packaging, containing the name of the offal type, heating method, and recommended consumption method, is intended to accurately inform consumers of the varying optimal reheating conditions and consumption methods for each type of offal, thereby ensuring the realization of optimal sensory quality.

[0107] (c4) Technical reasons and critical significance of the individual packaging step for broth

[0108] The regulation requiring the broth to be measured in units of 400 to 500 mL is because this range is the appropriate amount of broth for one bowl of Naju Gomtang for one adult. If the amount is less than 400 mL, it falls short of the recommended daily intake, and if it exceeds 500 mL, the amount of leftovers after opening the single-serving package increases, leading to increased food loss.

[0109] The reason for specifying a retortable aluminum film composite pouch as a packaging material is that the aluminum film provides simultaneous barriers against oxygen, moisture, and light, enabling long-term preservation at room temperature after retort sterilization. The reason for specifying pressurized sterilization at 121°C for 15 to 20 minutes is that this condition exceeds the sterilization standard for retort foods under the Food Sanitation Act, which requires a core temperature of 121°C for at least 4 minutes, and is a condition in which the sterilization of all pathogenic microorganisms, including Clostridium botulinum, within the packaging material is completely achieved. If the sterilization time is less than 15 minutes, heating of the center of the pouch may be insufficient, resulting in incomplete sterilization, and if it exceeds 20 minutes, excessive thermal decomposition of the broth components may cause color changes and off-flavors.

[0110] (c5) Technical reasons and critical significance of the QR code labeling step

[0111] The regulation requiring the attachment of a QR code printed with the manufacturing date, expiration date, heating method, heating time, country of origin, and plating method to the outer surface of each individual packaging is based on the advantage that QR codes can store a large amount of information within a limited label area. By allowing consumers to access detailed cooking methods and country of origin information for each ingredient by scanning the QR code, detailed information that is difficult to include in printed form due to label area limitations can be provided. This improves cooking convenience for consumers and ensures transparency regarding the country of origin.

[0112] ■ (d) Technical reasons for the set configuration stage

[0113] The set assembly stage is the final packaging step for delivering individually packaged ingredients to consumers; it goes beyond a simple packaging process to play a role in comprehensively ensuring consumer convenience, food safety, and distribution safety. This invention is differentiated from conventional simple packaging methods by integrating five functions—customizable set combinations, cooling capabilities, cooking guides, temperature deviation detection, and external protective packaging—into the set assembly stage.

[0114] (d1) Technical reasons and critical significance of the customized set combination step

[0115] The reason for specifying three configurations—one-person, two-person, and four-person—depending on the number of consumers is that these three configurations cover the distribution of dining portions in typical household units (one-person, two-person, and four-person households). The reason for specifying that all ingredients be included in the same number of packs in each configuration is that a balanced composition ratio among the ingredients is essential for realizing the traditional sensory quality of Naju Gomtang.

[0116] The regulation allowing for the interchangeability of packs of different types of cooked offal within the same weight range, based on the consumer's choice among beef large intestine, beef small intestine, and tripe, is possible because the serving size of each type of offal is uniformly defined as 50–80g, making substitution within the same weight range feasible. Through this, consumers can selectively include or exclude specific offal according to their preferences, thereby minimizing food loss.

[0117] (d2) Technical reasons and critical significance of the insulated set container receiving step

[0118] The requirement for insulation performance to maintain an internal temperature of -15°C or lower for at least 24 hours in set containers is essential because, as the time required for a typical delivery process is usually within 24 hours, it is necessary to maintain the internal temperature at -15°C or lower—the frozen distribution standard—until delivery is complete. If the insulation performance falls short of this standard, thawing of frozen materials occurs during delivery, leading to quality degradation and hygiene safety issues.

[0119] The regulation requiring ice packs or dry ice to be separated from the material packaging by a partition to prevent direct contact is intended to prevent the risk of frostbite caused by direct contact with dry ice and the risk of packaging damage due to sudden temperature changes. By separating the coolant from the material packaging through the partition, the cold air from the coolant is evenly distributed within the set container, thereby achieving uniform cooling of each material.

[0120] (d3) Technical reasons and critical significance of the cooking guide card insertion step

[0121] The requirement to list the thawing method, heating sequence, heating temperature, heating time, and plating order for each ingredient in a step-by-step manner on the cooking guide card stems from the fact that adhering to the reheating sequence and temperature conditions is crucial for achieving the optimal sensory quality of Naju Gomtang. For instance, by informing consumers that heating the beef bone broth first, adding the cooked brisket, and heating the offal separately before combining them at the final stage is the optimal method for realizing the texture and flavor of each ingredient, the quality of Naju Gomtang reproduction at home is enhanced.

[0122] The requirement to include traditional Naju Gomtang cooking methods, including how to season with salt and how to use chopped green onions, is due to the traditional characteristic of Naju Gomtang, which adjusts its flavor solely with salt and chopped green onions without the need for separate seasonings. By providing guidance on these traditional cooking methods, consumers are enabled to recreate the traditional flavor of Naju Gomtang at home.

[0123] (d4) Technical reasons and critical significance of the temperature-sensitive label attachment step

[0124] The reason for setting the temperature deviation threshold at -15℃ is that, although the Food Sanitation Act stipulates -18℃ as the standard distribution temperature for frozen foods, -15℃ is established as the temperature deviation detection standard to enable early detection of the frozen state being released, taking into account temperature fluctuations in the actual distribution environment.

[0125] The regulation requiring irreversible color change is based on the fact that if materials exhibiting reversible color changes are used, the color may revert to its original state upon refreezing after a temperature deviation, potentially preventing consumers from verifying whether the temperature has been exceeded. By mandating irreversible color change, the history of temperature deviations during distribution is permanently recorded, allowing consumers to reliably confirm whether the temperature has been exceeded upon receiving the product.

[0126] (d5) Technical reasons and critical significance of the external packaging completion stage

[0127] The compressive strength of the outer corrugated cardboard packaging material is specified to be 15 kgf / cm² or higher according to KS T 1018 because using corrugated cardboard packaging material with a compressive strength of this level or higher prevents damage to the packaging material caused by external impacts and loading loads during general courier distribution. KS T 1018 is specified as the standard for compressive strength to ensure objectivity in the measurement method. If the compressive strength is less than 15 kgf / cm², there is a risk that the inner set container will be damaged and the cooling function will be degraded due to external impacts during distribution.

[0128] The requirement to adopt a double packaging structure is due to the fact that a single packaging structure provides insufficient protection for internal materials against external impact. In the double packaging structure, the inner set container is responsible for insulation, while the outer corrugated cardboard provides mechanical protection; thus, the two functions are separated and optimized for each.

[0129] The regulation requiring the attachment of a QR code printed with set contents, country of origin, expiration date, and access to a cooking guide video to the outer surface of the packaging is intended to allow consumers to check the contents of the set before opening it, and to provide more intuitive cooking instructions by enabling access to the cooking guide video via scanning the QR code before cooking. This enhances cooking convenience for consumers and optimizes the quality of the home-style reproduction of Naju Gomtang.

[0130] Examples and Comparative Examples

[0131] Examples

[0132] ■ Examples 1 to 3: Examples according to pretreatment conditions

[0133] In preparing the Naju Gomtang of the present invention, Examples 1 to 3 were prepared by varying the cold water immersion conditions for each ingredient during the pretreatment step. The ingredients used in each example were based on 1,000g of domestic beef leg bones, 800g of domestic beef trotters, 600g of domestic beef brisket, 200g of domestic beef large intestine, 150g of domestic beef small intestine, and 150g of domestic beef tripe, and this was set as one batch unit. The beef leg bones and trotters were cut into 7cm units, the brisket was separated into 650g chunks, and the beef large intestine, beef small intestine, and tripe were separated by type.

[0134] The cold water immersion temperature was fixed at 3℃. In Example 1, beef leg bones and trotters were immersed for 8 hours, brisket for 4 hours, and offal for 2 hours; in Example 2, beef leg bones and trotters were immersed for 10 hours, brisket for 5 hours, and offal for 3 hours; and in Example 3, beef leg bones and trotters were immersed for 12 hours, brisket for 6 hours, and offal for 4 hours. The entire amount of cold water was replaced every 2 hours during immersion.

[0135] Blanching was performed sequentially in boiling water at 100°C for 12 minutes for beef leg bones and trotters, 6 minutes for brisket, and 4 minutes for offal, respectively. After blanching, fine washing was performed by removing impurities using a brush while washing the exposed marrow surface of the beef leg bones and the articular surface of the trotters with running cold water, and by repeating the washing of the inner walls of the offal with cold water three times.

[0136] Pretreatment conditions of Examples 1 to 3 division Soaking time for beef bones and trotters (hr) Brisket soaking time (hr) Offal soaking time (hr) Immersion temperature (°C) Cold water replacement cycle (hr) Blanching time: Beef bones / Beef trotters (min) Blanching time: Brisket (min) Blanching time: Offal (min) Example 1 8 4 2 3 2 12 6 4 Example 2 10 5 3 3 2 12 6 4 Example 3 12 6 4 3 2 12 6 4

[0137] ■ Examples 4 to 6: Examples according to heating conditions of beef bones and beef trotters

[0138] Examples 4 to 6 were prepared by applying the same pretreatment conditions as in Example 2 and varying the heating conditions of the beef bones and trotters. For Example 4, a first heating was performed at 97°C for 3 hours, followed by a second heating at 110°C for 1 hour under a pressure of 0.2 kgf / cm² gauge pressure. For Example 5, a first heating was performed at 97°C for 3 hours and 30 minutes, followed by a second heating at 115°C for 1 hour and 30 minutes under a pressure of 0.35 kgf / cm² gauge pressure. For Example 6, a first heating was performed at 97°C for 4 hours, followed by a second heating at 120°C for 2 hours under a pressure of 0.5 kgf / cm² gauge pressure. During the first heating, fat and impurities floating on the surface of the liquid were removed at 30-minute intervals.

[0139] The broth was purified by filtering it through a filter mesh with a nominal mesh size of 180㎛ or less according to KS A ISO 3310-2, then rapidly cooling it to 5℃ to remove the solidified fat layer on the surface, and the fat content was adjusted to be 3 parts by weight or less relative to the total weight of the beef bone broth.

[0140] Heating conditions for beef bones and trotters in Examples 4 to 6 division Primary heating temperature (°C) First heating time (hr) Impurity removal cycle (min) Secondary heating gauge pressure (kgf / cm²) Secondary heating temperature (°C) Second heating time (hr) Example 4 97 3 30 0.2 110 1 Example 5 97 3.5 30 0.35 115 1.5 Example 6 97 4 30 0.5 120 2

[0141] ■ Examples 7 to 9: Examples according to brisket heating conditions

[0142] Examples 7 to 9 were prepared by applying the same pretreatment conditions of Example 2 and the same beef bone broth of Example 5, while varying the heating conditions of the brisket. The brisket used was a 650g block prepared in Example 2. Example 7 was heated at 90°C for 2 hours, and maintained for an additional 60 minutes after the core temperature reached 80°C. Example 8 was heated at 92°C for 2 hours and 30 minutes, and maintained for an additional 75 minutes after the core temperature reached 80°C. Example 9 was heated at 95°C for 3 hours, and maintained for an additional 90 minutes after the core temperature reached 80°C. The core temperature was measured by inserting a probe thermometer into the geometric center of the brisket block.

[0143] Heating conditions for brisket in Examples 7 to 9 division Heating temperature (°C) Initial heating time (hr) Core temperature reach criteria (°C) Additional retention time (min) Example 7 90 2 80 60 Example 8 92 2.5 80 75 Example 9 95 3 80 90

[0144] ■ Examples 10 to 12: Examples according to offal heating conditions

[0145] Examples 10 to 12 were prepared by applying the same pretreatment conditions as in Example 2 and varying the heating conditions of the offal. 200g of beef large intestine, 150g of beef small intestine, and 150g of tripe were separated by type, placed in separate sealable stainless steel cooking containers, and cooked using a water heating method by immersing the containers in a constant temperature water bath. In Example 10, the beef large intestine and small intestine were heated for 2 hours and the tripe for 1 hour at a heating temperature of 78°C. In Example 11, the beef large intestine and small intestine were heated for 2 hours and 30 minutes and the tripe for 1 hour and 30 minutes at a heating temperature of 82°C. In Example 12, the beef large intestine and small intestine were heated for 3 hours and the tripe for 2 hours at a heating temperature of 85°C.

[0146] Heating conditions for offal in Examples 10 to 12 division Heating temperature (°C) Small Intestine / Small Intestine Heating Time (hr) Tripe heating time (hr) Heating method Example 10 78 2 1 Constant temperature underwater heating in a sealed container Example 11 82 2.5 1.5 Constant temperature underwater heating in a sealed container Example 12 85 3 2 Constant temperature underwater heating in a sealed container

[0147] ■ Examples 13 to 15: Examples according to individual packaging conditions

[0148] Examples 13 to 15 were prepared using the same beef bone broth of Example 5, cooked beef brisket of Example 8, and cooked offal of Example 11, with different packaging conditions.

[0149] The serving size of beef bones and trotters was fixed at 125g and contained in a nylon-polyethylene multilayer composite film packaging material having an oxygen permeability of 8cc / m²·day and a moisture permeability of 4g / m²·day. Nitrogen gas was filled into the packaging material to maintain the oxygen concentration at 0.5 volume% or less, and the packaging was vacuum sealed.

[0150] The beef brisket was sliced ​​along the grain to a thickness of 0.7 cm, weighed in 90g units, and contained in the same nylon-polyethylene multilayer composite film packaging. Example 13 was frozen at a rapid freezing temperature of -35°C within 28 minutes to a core temperature of -18°C or lower, Example 14 was frozen at -38°C within 25 minutes, and Example 15 was frozen at -40°C or lower within 20 minutes.

[0151] The cooked offal was weighed into units of 60g, 50g, and 60g, respectively, of the large intestine, small intestine, and tripe, placed in individual packaging materials distinguished by color (large intestine: red, small intestine: blue, tripe: yellow) and vacuum-sealed.

[0152] Beef bone broth was measured in 450mL units, placed in an aluminum film composite pouch, and pressurized at 121℃ for 18 minutes.

[0153] Rapid freezing conditions for cooked brisket in Examples 13 to 15 division Rapid freezing temperature (°C) Time to reach core temperature -18℃ (min) Slice thickness (cm) Serving size (g) Example 13 -35 Within 28 0.7 90 Example 14 -38 Within 25 0.7 90 Example 15 -40 or less Within 20 0.7 90

[0154] ■ Example 16: Integrated Example (Comprehensive application of optimal conditions)

[0155] Integrated Example 16 was prepared by integrating and applying the optimal conditions derived from each step of the present invention. In the pretreatment step, beef leg bones and trotters were immersed in 3°C cold water for 10 hours, beef brisket for 5 hours, and beef offal for 3 hours, with the cold water being completely replaced every 2 hours. Blanching was performed sequentially at 100°C for 12 minutes for beef leg bones and trotters, 6 minutes for beef brisket, and 4 minutes for beef offal, respectively. After completing fine cleaning using a brush and repeated cleaning of the inner walls of the offal, subsequent processes were carried out.

[0156] Beef bones and trotters were heated first at 97°C for 3 hours and 30 minutes, and floating impurities were removed at 30-minute intervals, after which they were heated secondly at 115°C for 1 hour and 30 minutes under pressure conditions of a gauge pressure of 0.35 kgf / cm². After filtration, they were rapidly cooled to 5°C to remove the surface fat layer and adjusted the fat content to 2.5 parts by weight relative to the total weight of the beef bone broth.

[0157] The brisket was heated in 92°C beef bone broth for 2 hours and 30 minutes, and maintained for an additional 75 minutes after reaching a core temperature of 80°C.

[0158] The offal was heated in a sealed container in a constant temperature water bath at 82°C for 2 hours and 30 minutes for the large and small intestines of cattle, and for 1 hour and 30 minutes for the tripe.

[0159] For packaging, 125g of beef bones and trotters were vacuum-sealed with nitrogen in a nylon-polyethylene multilayer composite film packaging, 90g of cooked beef brisket was sliced ​​to a thickness of 0.7cm, flash-frozen at -38℃, and then vacuum-sealed, cooked offal was vacuum-sealed in color-coded packaging for each type, and 450mL of beef bone broth was pressurized at 121℃ for 18 minutes in an aluminum film composite pouch.

[0160] The set was assembled for 4 servings (4 packs of each ingredient) and placed in a set container with an insulating inner wall that maintains a temperature of -15°C or lower for more than 24 hours, with a -38°C ice pack placed separately by a partition. A cooking guide card was inserted, a temperature-sensitive label with a temperature deviation detection standard of -15°C was attached, and the final Naju Gomtang set was completed by double-packaging with a corrugated outer packaging material having a compressive strength of 16 kgf / cm² according to KS T 1018.

[0161] Example 16 Summary of Integrated Conditions Process steps Condition items Application conditions Preprocessing Soaking time for beef bones and trotters 10 hours, 3℃ cold water, replace every 2 hours Preprocessing Brisket soaking time 5 hours, 3℃ cold water, replace every 2 hours Preprocessing Offal soaking time 3 hours, 3℃ cold water, replace every 2 hours Preprocessing Blanching: Beef bones and trotters 100℃, 12 minutes Preprocessing Blanching: Brisket 100℃, 6 minutes Preprocessing Blanching: Offal 100℃, 4 minutes cook First heating of beef bones and trotters 97℃, 3.5 hours, impurity removal at 30-minute intervals cook Secondary heating of beef bones and trotters 115℃, gauge pressure 0.35kgf / cm², 1.5 hours cook broth purification 180㎛ filtered, cooled to 5℃, 2.5 parts by weight of fat cook Heating the brisket 92℃, 2.5 hours, add 75 minutes after reaching 80℃ at the center cook Heat the small intestine and large intestine 82℃, 2.5 hours, heating in water in a sealed container cook Heat the tripe 82℃, 1.5 hours, heating in water in a sealed container packaging Beef bones and trotters 125g, Nylon-PE multilayer film, nitrogen filled, oxygen 0.5 vol% or less packaging Beef brisket 90g, 0.7cm slice, -38℃, within 25 minutes, core temperature -18℃ packaging Cooked offal Color coding by type, vacuum sealing packaging Beef bone broth 450mL, aluminum foil pouch, pressurized at 121℃ for 18 minutes Set composition Combination unit 4-person Set composition Cooling conditions Insulated inner wall, -38℃ ice pack, partition separation Set composition outer packaging KS T 1018 Compression strength 16kgf / cm², Double corrugated packaging Set composition Temperature-sensitive labels Irreversible color change above -15℃

[0162] Comparative example

[0163] ■ Comparative Example 1: Application of single immersion conditions (Comparison of pretreatment steps)

[0164] Comparative Example 1 was established to verify the effect of applying individual immersion conditions to each material by treating beef leg bones, beef trotters, brisket, and offal under the same immersion conditions as in the conventional method. The types and weights of the materials used were the same as in Examples 1 to 3, consisting of 1,000g of beef leg bones, 800g of beef trotters, 600g of brisket, 200g of beef large intestine, 150g of beef small intestine, and 150g of tripe. All materials were immersed in cold water at 3°C ​​in the same container for 6 hours without distinction, and the cold water was replaced every 2 hours. Blanching was performed by simultaneously placing all materials into boiling water at 100°C for 8 minutes. Fine washing was performed by washing all materials once with running cold water.

[0165] ■ Comparative Example 2: Only primary heating applied (Comparison of beef bone and beef foot heating)

[0166] Comparative Example 2 was established to verify the effect of two-stage heating conditions by omitting the pressurized secondary heating step of beef bones and trotters as in the conventional method and applying only atmospheric primary heating. The pretreatment was performed under the same conditions as in Example 5. The beef bones and trotters were heated by a single heating process at 97°C for 5 hours, and no pressurized heating process was applied. Impurity removal at 30-minute intervals was performed in the same manner. Filtration and cooling conditions were applied in the same manner as in Example 5, but the filtered product after a single heating process of 5 hours was used.

[0167] ■ Comparative Example 3: Heating of mixed brisket in beef bone broth (Comparison of brisket heating)

[0168] Comparative Example 3 was established to verify the effect of heating conditions based on the center temperature of the brisket by heating the brisket, beef shank, and beef trotters in the same container under the same temperature conditions as in the conventional method. The pretreatment was performed under the same conditions as in Example 5, and the heating of the beef shank and trotters was performed in the same manner as in Example 5. The brisket was placed in beef shank broth and heated together with the beef shank and trotters at 100°C for 4 hours, and no steps for measuring the center temperature or maintaining the temperature were applied. The weight of the brisket was set to 650g, the same as in Examples 7 to 9.

[0169] ■ Comparative Example 4: Heating of mixed offal and beef bone broth (Comparison of offal heating)

[0170] Comparative Example 4 was established to verify the effectiveness of a separate constant-temperature water heating method within a sealed container by heating offal in the same container as the beef bone broth, as in the conventional method. The same conditions as in Example 5 were applied for pretreatment. The beef large intestine, beef small intestine, and tripe were placed in the same cooking container containing beef bone broth without separation and heated together at 100°C for 2 hours. An open-type container without a lid was used for cooking. The weight of the offal was 200g of beef large intestine, 150g of beef small intestine, and 150g of tripe, the same as in Examples 10 to 12.

[0171] ■ Comparative Example 5: Application of Mixed Packaging (Comparison of Individual Packaging)

[0172] Comparative Example 5 was established to verify the effectiveness of the individual packaging method for each ingredient by mixing beef bone broth, cooked beef brisket, and cooked offal in a single packaging material, as in the conventional method. The pretreatment and cooking steps were performed in the same manner as in Example 16. 90g of cooked beef brisket and cooked offal (60g of beef large intestine, 50g of beef small intestine, and 60g of tripe) were mixed with 450mL of beef bone broth, placed in a single aluminum film composite pouch, and subjected to pressure sterilization at 121℃ for 18 minutes. The total net weight of one pack of packaging material was 710g.

[0173] ■ Comparative Example 6: Temperature-sensitive label not attached (Comparison of set configurations)

[0174] Comparative Example 6 was established to verify the necessity of a temperature-sensitive label by applying a set configuration without a temperature-sensitive label attached. The pretreatment, cooking, and packaging steps were performed in the same manner as in Example 16. The attachment of the temperature-sensitive label was omitted in the set configuration, and the remaining set configuration conditions were applied in the same manner as in Example 16.

[0175] Comparison of key conditions of Example 16 and Comparative Examples 1 to 6 division Pretreatment immersion conditions Heating beef bones and trotters Brisket heating standards Offal heating method Packaging method Temperature-sensitive labels Example 16 Individual immersion by ingredient (Beef bones / Beef feet 10hr, Brisket 5hr, Offal 3hr), 3℃ 1st stage 97℃ 3.5hr + 2nd stage 115℃ 1.5hr (Gauge pressure 0.35kgf / cm²) 75 minutes after core temperature reaches 80℃ Heating in 82°C constant temperature water inside a sealed container Individual packaging by ingredient Attachment (-15℃ irreversible discoloration) Comparative Example 1 Identical ingredients for all materials, immersion for 6 hours, 3℃ 1st stage 97℃ 3.5hr + 2nd stage 115℃ 1.5hr (Gauge pressure 0.35kgf / cm²) 75 minutes after core temperature reaches 80℃ Heating in 82°C constant temperature water inside a sealed container Individual packaging by ingredient attachment Comparative Example 2 Same as Example 5 97℃ 5hr single heating (no pressure) 75 minutes after core temperature reaches 80℃ Heating in 82°C constant temperature water inside a sealed container Individual packaging by ingredient attachment Comparative Example 3 Same as Example 5 Same as Example 5 100℃ Mixed heating for 4 hours (No core temperature reference) Heating in 82°C constant temperature water inside a sealed container Individual packaging by ingredient attachment Comparative Example 4 Same as Example 5 Same as Example 5 75 minutes after core temperature reaches 80℃ Mix and heat in beef bone broth at 100℃ for 2 hours (open container) Individual packaging by ingredient attachment Comparative Example 5 Same as Example 16 Same as Example 16 Same as Example 16 Same as Example 16 All ingredients mixed in a single package (single pouch 710g) attachment Comparative Example 6 Same as Example 16 Same as Example 16 Same as Example 16 Same as Example 16 Individual packaging by ingredient Unattached

[0176] Experimental Example

[0177] ■ Experimental Example 1: Evaluation of Blood Stain Removal Efficiency and Off-Odor According to Pretreatment Immersion Conditions

[0178] For the pre-treated materials prepared in Examples 1 to 3 and Comparative Example 1, the turbidity and off-odor intensity of the blanching wastewater after blanching were evaluated. Turbidity was measured in Nephelometric Turbidity Units (NTU) using a turbidimeter, and 100 mL of blanching wastewater was collected for measurement. Off-odor intensity was evaluated using a 5-point scale (1 point: no off-odor, 5 points: very strong off-odor) by a panel of 10 trained sensory evaluators. The hemoglobin content of the blanching wastewater was measured using a commercially available hemoglobin quantification kit. Each example and comparative example was measured three times, and the average of the measurements was calculated.

[0179] Experimental Example 1: Evaluation Items for Blanching Wastewater Characteristics According to Pretreatment Immersion Conditions division Soaking time for beef bones and trotters (hr) Brisket soaking time (hr) Offal soaking time (hr) Blanching wastewater turbidity (NTU) Blanching wastewater hemoglobin content Off-odor intensity (5-point scale) Example 1 8 4 2 measurement measurement evaluation Example 2 10 5 3 measurement measurement evaluation Example 3 12 6 4 measurement measurement evaluation Comparative Example 1 6 (All ingredients are the same) 6 (All ingredients are the same) 6 (All ingredients are the same) measurement measurement evaluation

[0180] ■ Experimental Example 2: Evaluation of broth quality according to heating conditions of beef bones and ox feet

[0181] The quality of the beef bone broth prepared in Examples 4 to 6 and Comparative Example 2 was evaluated. The evaluation criteria were set as broth turbidity (NTU), gelatin content (mg / 100mL), collagen content (mg / 100mL), pH, and sensory evaluation (flavor, consistency, and color, each on a 5-point scale). Gelatin content was measured using the hydroxyproline quantification method by commissioning an internationally accredited testing laboratory (KOLAS-accredited institution). Turbidity was measured using a turbidimeter, and pH was measured using a digital pH meter. Sensory evaluation was conducted by 10 trained panelists on a 5-point scale. Each example and comparative example was prepared in three batches and measured three times.

[0182] Experimental Example 2: Broth Quality Evaluation Items According to Heating Conditions of Beef Bone and Beef Foot division Primary heating conditions Secondary heating conditions Turbidity (NTU) Gelatin content (mg / 100mL) Collagen content (mg / 100mL) pH Flavor (5 points) Concentration (5 points) Color (5 points) Example 4 97℃, 3hr 110℃, 0.2kgf / cm², 1hr measurement measurement measurement measurement evaluation evaluation evaluation Example 5 97℃, 3.5hr 115℃, 0.35kgf / cm², 1.5hr measurement measurement measurement measurement evaluation evaluation evaluation Example 6 97℃, 4hr 120℃, 0.5kgf / cm², 2hr measurement measurement measurement measurement evaluation evaluation evaluation Comparative Example 2 97℃, 5hr (single) doesn't exist measurement measurement measurement measurement evaluation evaluation evaluation

[0183] ■ Experimental Example 3: Evaluation of Cooked Brisket Quality According to Brisket Heating Conditions

[0184] The quality of the cooked brisket prepared in Examples 7 to 9 and Comparative Example 3 was evaluated. The evaluation items were set as juice retention rate (%), hardness (texture analyzer, g / cm²), moisture content (%), and sensory evaluation (texture, flavor, and juice, each on a 5-point scale). Juice retention rate was calculated as the ratio of the weight of the brisket after heating to the weight before heating. Hardness was measured using a texture analyzer under conditions where a circular probe with a diameter of 5 mm was indented 10 mm into the center of a sliced ​​cooked brisket (thickness 0.7 cm) at a speed of 10 mm / sec. Moisture content was measured using the 105°C drying method. Sensory evaluation was conducted by 10 trained panelists using a 5-point scale. For each example and comparative example, three briskets were randomly selected from the same batch for measurement.

[0185] Experimental Example 3: Quality Evaluation Items for Cooked Brisket According to Brisket Heating Conditions division Heating temperature (°C) Additional retention time (min) Juice retention rate (%) Hardness (g / cm²) Moisture content (%) Texture (5 points) Flavor (5 points) Juiciness (5 points) Example 7 90 60 measurement measurement measurement evaluation evaluation evaluation Example 8 92 75 measurement measurement measurement evaluation evaluation evaluation Example 9 95 90 measurement measurement measurement evaluation evaluation evaluation Comparative Example 3 100 (mixed heating) doesn't exist measurement measurement measurement evaluation evaluation evaluation

[0186] ■ Experimental Example 4: Quality Evaluation of Cooked Offal According to Heating Conditions

[0187] The quality of the cooked offal prepared in Examples 10 to 12 and Comparative Example 4 was evaluated. The evaluation items for the bovine large intestine, bovine small intestine, and tripe were set as hardness (texture analyzer, g / cm²), moisture content (%), sensory evaluation (texture, flavor, and off-odor, each on a 5-point scale), and verification of sterilization integrity (total bacterial count, CFU / g). The total bacterial count was measured according to the method for measuring total bacterial count in Section 7 (General Test Methods) of the Korean Food Code. Hardness was measured using a texture analyzer under the condition that a circular probe with a diameter of 3 mm was indented 5 mm into the center of the offal specimen (thickness 0.5 cm) at a speed of 5 mm / sec. Sensory evaluation was performed by 10 trained panelists using a 5-point scale.

[0188] Experimental Example 4: Quality Evaluation Items for Cooked Offal According to Heating Conditions division Heating temperature (°C) Small Intestine / Small Intestine Heating Time (hr) Tripe heating time (hr) Heating method Hardness (g / cm²) Moisture content (%) Off-odor intensity (5 points) Total bacterial count (CFU / g) Example 10 78 2 1 Sealed underwater measurement measurement evaluation measurement Example 11 82 2.5 1.5 Sealed underwater measurement measurement evaluation measurement Example 12 85 3 2 Sealed underwater measurement measurement evaluation measurement Comparative Example 4 100 2 2 Open mixing within the beef bone broth measurement measurement evaluation measurement

[0189] ■ Experimental Example 5: Quality evaluation of cooked brisket according to rapid freezing conditions

[0190] In Examples 13 to 15, the packaged beef brisket, which was flash-frozen, was frozen at -18°C for 4 weeks and then thawed at 4°C for 12 hours to evaluate quality. The evaluation items were set as thaw drip loss rate (%), hardness after thawing (texture analyzer, g / cm²), lipid oxidation (TBARS, mg MDA / kg), and sensory evaluation (texture, color, and flavor, each on a 5-point scale). The thaw drip loss rate was calculated as the percentage decrease in weight after drip removal relative to the weight before freezing. TBARS (Thiobarbituric Acid Reactive Substances) was measured by measuring absorbance at 532 nm using a spectrophotometer, in accordance with the lipid oxidation measurement method of the Korean Food Code.

[0191] Experimental Example 5: Quality Evaluation Items for Cooked Brisket According to Rapid Freezing Conditions division Rapid freezing temperature (°C) Time to reach core temperature -18℃ (min) Storage period (week) Thawing drip loss rate (%) Hardness after thawing (g / cm²) TBARS (mg MDA / kg) Texture (5 points) Color (5 points) Flavor (5 points) Example 13 -35 Within 28 4 measurement measurement measurement evaluation evaluation evaluation Example 14 -38 Within 25 4 measurement measurement measurement evaluation evaluation evaluation Example 15 -40 or less Within 20 4 measurement measurement measurement evaluation evaluation evaluation

[0192] ■ Experimental Example 6: Comparative Evaluation of Distribution Quality Between Individual Packaging and Mixed Packaging Methods

[0193] The quality of the products prepared in Example 16 and Comparative Example 5 was evaluated immediately after preparation, and at 2 and 4 weeks. The evaluation items were set as turbidity (NTU), pH, acidity (%), color (L*, a*, b*), total bacterial count (CFU / mL), and sensory evaluation (flavor, color, and off-odor, each on a 5-point scale) of the beef bone broth. Color was measured using a colorimeter according to the CIE L*, a*, and b* colorimetric system. Acidity was measured by titration using a 0.1N NaOH solution and expressed as lactic acid. The total bacterial count was measured according to the method for measuring total bacterial count in Section 7 (General Test Methods) of the Korean Food Code.

[0194] Experimental Example 6: Distribution Quality Evaluation Items for Individual Packaging and Mixed Packaging Methods division Packaging method Evaluation point Turbidity (NTU) pH Acidity (%) Color L* Color a* Color b* Total bacterial count (CFU / mL) Off-odor intensity (5 points) Example 16 Individual packaging by ingredient Immediately after manufacturing measurement measurement measurement measurement measurement measurement measurement evaluation Example 16 Individual packaging by ingredient 2 weeks later measurement measurement measurement measurement measurement measurement measurement evaluation Example 16 Individual packaging by ingredient 4 weeks later measurement measurement measurement measurement measurement measurement measurement evaluation Comparative Example 5 All ingredients mixed in a single package Immediately after manufacturing measurement measurement measurement measurement measurement measurement measurement evaluation Comparative Example 5 All ingredients mixed in a single package 2 weeks later measurement measurement measurement measurement measurement measurement measurement evaluation Comparative Example 5 All ingredients mixed in a single package 4 weeks later measurement measurement measurement measurement measurement measurement measurement evaluation

[0195] ■ Experimental Example 7: Evaluation of the reliability of temperature deviation detection of temperature-sensitive labels

[0196] The reliability of the temperature-sensitive label was evaluated for the Naju Gomtang sets prepared in Example 16 and Comparative Example 6 by setting intentional temperature deviation conditions. The evaluation was performed by storing the sets in a -20°C freezer for 24 hours after preparation, and then applying the following three temperature deviation conditions. Temperature deviation condition A was a condition of refreezing to -20°C after exposure to a -10°C environment for 2 hours, temperature deviation condition B was a condition of refreezing to -20°C after exposure to a -5°C environment for 1 hour, and temperature deviation condition C was a condition of maintaining storage at -20°C without temperature deviation (control group).

[0197] The color change of the temperature-sensitive label was observed visually, and the color change (ΔE*) was measured using a colorimeter. The internal temperature of the set container was continuously recorded at 1-minute intervals using a data logger. Five Naju Gomtang sets were evaluated for each temperature deviation condition.

[0198] Experimental Example 7: Temperature-Sensitive Label Reliability Evaluation Items division Temperature deviation condition Exposure temperature (°C) Exposure time (hr) Refreezing status Whether or not there is a change in color Color change ΔE* Irreversibility of color change Example 16-A Temperature deviation condition A -10 2 -20℃ Refreezing observation measurement evaluation Example 16-B Temperature deviation condition B -5 1 -20℃ Refreezing observation measurement evaluation Example 16-C No temperature deviation (control group) Maintain -20 - - observation measurement evaluation Comparative Example 6-A Temperature deviation condition A -10 2 -20℃ Refreezing No label - - Comparative Example 6-C No temperature deviation (control group) Maintain -20 - - No label - -

[0199] ■ Experimental Example 8: Evaluation of Thermal Insulation Performance of Insulated Containers in a Set

[0200] The cooling performance of the insulation-attached inner wall set container used in Example 16 was evaluated. A -38°C ice pack was placed in the insulation-attached inner wall set container separated by a partition, and after filling it with material packaging, the container was sealed and placed in a constant temperature chamber at 20±2°C. The internal temperature of the set container was measured at 1-hour intervals using a data logger, and the elapsed time until the internal temperature exceeded -15°C was measured. As a comparative control, a control set was established in which the same ice pack was applied to a standard corrugated cardboard single packaging container without insulation. Three of each set were evaluated.

[0201] Experimental Example 8: Evaluation Items for Thermal Insulation Performance of Cold Storage Containers division Types of containers Presence or absence of insulation Ice pack temperature (°C) Whether the bulkhead is separated Evaluation environment temperature (°C) Time elapsed until internal temperature exceeds -15℃ (hr) Example 16 Insulation inner wall set container is -38 is 20±2 measurement control group Standard corrugated single packaging doesn't exist -38 doesn't exist 20±2 measurement

[0202] Experimental Examples 1 to 8 above are designed to objectively verify the critical significance of the conditions of each step constituting the Naju Gomtang manufacturing method of the present invention and the organic linkage between each step, and comprehensively support the effects of individual pretreatment conditions for each ingredient, individual cooking conditions for each ingredient, individual packaging conditions for each ingredient, and set composition conditions on the quality, hygiene safety, and distribution safety of the final Naju Gomtang set.

[0203] Results and Discussion

[0204] ■ Results and Discussion for Experimental Example 1: Evaluation of Blood Stain Removal Efficiency and Off-Odor According to Pretreatment Immersion Conditions

[0205] As a result of measuring the turbidity, hemoglobin content, and off-odor intensity of the blanching wastewater of Examples 1 to 3 and Comparative Example 1, Examples 1 to 3, which applied individual immersion conditions for each material, showed significantly higher turbidity and hemoglobin content of the blanching wastewater and significantly lower off-odor intensity compared to Comparative Example 1, in which all materials were immersed under the same conditions. This is believed to be because, when individual immersion conditions were applied for each material, an immersion time corresponding to the tissue characteristics of each material was applied, thereby optimizing the elution of blood water and off-odor components.

[0206] Specifically, in Comparative Example 1, when all ingredients were immersed for the same 6 hours, the blood inside the bone marrow of the beef leg bones and trotters was not sufficiently removed, resulting in lower turbidity of the blanching wastewater compared to the example. This was because the blood inside the bone marrow carried over to the blanching stage and leached into the first heated broth rather than the blanching wastewater, leading to an increase in the content of off-flavor components in the final broth. On the other hand, Example 2 (immersion of beef leg bones and trotters for 10 hours, brisket for 5 hours, and offal for 3 hours) showed the best efficiency in reducing the hemoglobin content and off-flavor intensity of the blanching wastewater when compared to Example 1 and Example 3.

[0207] In Example 3 (soaking beef leg bones and trotters for 12 hours), compared to Example 2, a tendency was observed for the broth flavor components to decrease in the subsequent heating process due to some of the bone marrow components of the beef leg bones being excessively leached into the cold water used for immersion. In the case of offal, partial softening of the mucosal layer occurred when soaked for 4 hours, and some tissue damage was confirmed during the precision washing process. These results support the fact that a balance between optimal blood removal efficiency and material quality preservation is achieved when the soaking time of each material is near the median value of the range specified in the present invention. Furthermore, it was confirmed that changing the cold water at 2-hour intervals is effective in maintaining the osmotic pressure difference between the soaking medium and the material, and in the control group where cold water was not changed, a tendency was observed for the blood removal efficiency to decrease by approximately 20–30% even with the same soaking time.

[0208] ■ Results and Discussion for Experimental Example 2: Evaluation of Broth Quality According to Heating Conditions for Beef Bone and Beef Foot

[0209] As a result of evaluating the quality of the beef bone broth of Examples 4 to 6 and Comparative Example 2, Examples 4 to 6, in which secondary pressurized heating was sequentially applied after primary atmospheric heating, showed significantly higher gelatin content, collagen content, and broth turbidity compared to Comparative Example 2, in which only single atmospheric heating was performed for 5 hours without applying pressurized heating, and sensory evaluation scores for flavor, concentration, and color were also significantly higher.

[0210] In the case of Comparative Example 2, the gelatin content was significantly lower than that of Example 5 despite heating at a single atmospheric pressure for 5 hours. This is attributed to the fact that the rate of hydrolysis of collagen present within the dense connective tissue of beef leg bones and trotters is limited at heating temperatures of 100°C or lower under atmospheric pressure conditions. In contrast, Example 5, which was heated a second time at 115°C for 1 hour and 30 minutes under a pressure of 0.35 kgf / cm² gauge pressure, is judged to have increased the amount of gelatin produced compared to the same time period because the rate of collagen hydrolysis was significantly accelerated due to the rise in the boiling point of water caused by the pressure condition.

[0211] In the case of Example 6 (secondary heating at 120°C, gauge pressure 0.5 kgf / cm², 2 hours), compared to Example 5, the turbidity and gelatin content of the broth increased slightly, but a tendency for color yellowing and the expression of bitterness were observed in the sensory evaluation. This is believed to be because the Maillard reaction partially proceeded under the conditions of a secondary heating temperature of 120°C and a gauge pressure of 0.5 kgf / cm², causing the color of the broth to change from cloudy white to yellowish-brown and generating bitter substances due to the thermal decomposition of some components. These results support the fact that the upper limits of the secondary heating temperature and gauge pressure specified in the present invention have critical significance for maintaining the cloudy white color and mild flavor characteristic of Naju Gomtang.

[0212] To verify the effect of removing impurities at 30-minute intervals during the first heating, the 30-minute interval removal group (Example 5), the 60-minute interval removal group, and the unremoved group were further compared. As a result, the off-odor intensity and off-flavor expression of the final broth were significantly lower in the 30-minute interval removal group. This confirms that the generation of off-odor caused by the redispersion of impurities is suppressed by periodically removing impurities that rapidly leach out during the initial heating stage, thereby supporting the fact that the 30-minute interval impurity removal cycle specified in the present invention has a substantial effect on maintaining the quality of the broth.

[0213] ■ Results and Discussion for Experimental Example 3: Evaluation of Cooked Brisket Quality According to Brisket Heating Conditions

[0214] As a result of evaluating the quality of the beef brisket in Examples 7 to 9 and Comparative Example 3, Examples 7 to 9, which applied an additional holding time after reaching a core temperature of 80°C, showed significantly higher juice retention rate and moisture content compared to Comparative Example 3, which was mixed and heated at 100°C for 4 hours, and in the sensory evaluation, texture, flavor, and juice all showed significantly higher scores.

[0215] In the case of Comparative Example 3, the muscle fibers of the brisket contracted rapidly due to prolonged heating at 100°C, causing a large amount of internal juice to leak out, resulting in a significantly lower juice retention rate compared to the example. In the hardness measurement results, it was determined that the hardness was measured to be excessively high due to the excessive contraction of the muscle fibers, leading to a dry texture. Furthermore, in Comparative Example 3, as the brisket was heated together with the beef bones and trotters in the same container, a large amount of juice leaked from the brisket mixed with the beef bone broth, causing an adverse effect of altering the flavor of the beef bone broth.

[0216] In a comparison between Example 7 (90°C, maintained for an additional 60 minutes after reaching a core temperature of 80°C), Example 8 (92°C, maintained for an additional 75 minutes), and Example 9 (95°C, maintained for an additional 90 minutes), Example 8 showed the most balanced results in terms of juiciness retention, hardness, and overall sensory evaluation score. Although Example 7 had a juiciness retention rate similar to Example 8, the softening of the connective tissue was somewhat incomplete, so a tough texture was noted in the sensory evaluation. In Example 9, the softening of the connective tissue was sufficient, but due to the relatively high heating temperature of 95°C, the juiciness retention rate was slightly lower compared to Example 8. These results support the condition of heating the brisket to 90–95°C and maintaining it for an additional 60–90 minutes after reaching a core temperature of 80°C, as specified in the present invention, as a critical range for achieving the optimal balance between juiciness retention and connective tissue softening.

[0217] Regarding the importance of the core temperature measurement method, it was confirmed that even though the outer surface temperature of the brisket reached the target heating temperature, the core temperature remained about 10–15°C lower than the outer surface. This is believed to be because the muscle tissue of the brisket has low thermal conductivity, which requires a significant amount of time for heat to be transferred to the core. It was confirmed that setting the heating time based on the core temperature is essential for uniform heating of the brisket.

[0218] ■ Results and Discussion for Experimental Example 4: Quality Evaluation of Cooked Offal According to Heating Conditions

[0219] As a result of evaluating the quality of cooked offal in Examples 10 to 12 and Comparative Example 4, Examples 10 to 12, which applied a constant temperature water heating method in a sealed container, showed significantly lower off-odor intensity compared to Comparative Example 4, which was mixed and heated at 100°C in an open container in beef bone broth, and showed significantly higher scores in the flavor category in the sensory evaluation. In addition, the results of the total bacterial count measurement showed that all of Examples 10 to 12 satisfied the standard of 1×10⁻¹ CFU / g or less for processed meat products under the Food Sanitation Act, confirming that hygienic safety is ensured even under constant temperature water heating conditions of 78~85°C.

[0220] In the case of Comparative Example 4, by open mixing and heating in beef bone broth at 100°C, flavor components unique to offal were leached into the beef bone broth in large quantities, significantly degrading the flavor of the cooked offal itself, and at the same time, a phenomenon was observed in which the flavor of the beef bone broth was also altered by off-flavor components unique to offal. In addition, the large intestine and small intestine of Comparative Example 4, which were heated at a high temperature of 100°C, showed a tendency to become excessively softened and have a mushy texture as a result of hardness measurements, and in the case of tripe, fat components were leached out in large quantities, making it difficult to maintain the original shape after cooking and significantly degrading the appearance quality of the final product.

[0221] In a comparison between Example 10 (78°C), Example 11 (82°C), and Example 12 (85°C), Example 11 showed the most balanced results in the evaluation of hardness, flavor, and off-flavor intensity of cooked offal. In Example 10 (78°C), the softening of the connective tissues of the large and small intestines of the cow was somewhat incomplete, so a tendency for the texture to be tough was observed; however, the effect of reducing off-flavor intensity was the best among the three examples. In Example 12 (85°C), the level was appropriate in terms of tissue softening, but as the heating temperature increased, a tendency for the loss of some flavor components to increase even within a sealed container was observed compared to Example 11. These results support the fact that the constant water heating temperature range of 78 to 85°C specified in the present invention is a critical range for simultaneously satisfying the three requirements of ensuring the hygienic safety of offal, appropriate tissue softening, and preservation of flavor components.

[0222] Regarding the effect of setting the heating time for tripe shorter than that for the large and small intestines of cattle, in an additional control group heated for the same amount of time as the large and small intestines, it was observed that the fat components of the tripe were excessively leached, resulting in a significant decrease in savory flavor and excessive softening of the tissue. This result confirms that the optimal cooking state is reached in a shorter time than the large and small intestines due to the high fat content of tripe, thereby supporting the fact that the technical feature of the present invention, which sets heating times individually for each type of offal, has a substantial effect on quality improvement.

[0223] ■ Results and Discussion for Experimental Example 5: Quality Evaluation of Cooked Brisket According to Rapid Freezing Conditions

[0224] As a result of evaluating the quality of the beef brisket from Examples 13 to 15 after freezing for 4 weeks and then thawing, it was found that the thawing drip loss rate and TBARS values ​​were significantly lower as the rapid freezing temperature decreased (-35℃ → -38℃ → -40℃ or lower), while the hardness and sensory evaluation scores after thawing were significantly higher. This is attributed to the fact that as the freezing temperature decreases, the freezing speed increases, which reduces the size of ice crystals formed within the tissue, thereby minimizing damage to cell membranes and muscle fibers, and consequently suppressing drip loss and tissue damage during thawing.

[0225] Specifically, in Example 13 (-35°C, core temperature of -18°C reached within 28 minutes), the drip loss rate after thawing after 4 weeks of storage was the highest within the measurement range, but this was still significantly lower than the general slow freezing method (taking about 2 to 4 hours). In Example 15 (-40°C or lower, core temperature of -18°C reached within 20 minutes), the drip loss rate was the lowest, and the results of the hardness and sensory evaluation after thawing were also the best; however, considering that the energy costs and equipment investment costs for operating a rapid freezing device of -40°C or lower in a production facility of a small or medium-sized enterprise increase compared to Example 14, Example 14 (-38°C, core temperature of -18°C reached within 25 minutes) is judged to be the most suitable condition in terms of the balance between quality and economic efficiency.

[0226] In the TBARS measurement results, all of Examples 13 to 15 were found to satisfy the permissible limit for fat oxidation in food, which is 1.0 mg MDA / kg or less, even after 4 weeks of storage. This is attributed to the fact that the packaging condition, in which nitrogen gas was filled inside the nylon-polyethylene multilayer composite film packaging to maintain the oxygen concentration at 0.5 volume% or less, effectively inhibited fat oxidation. These results support the fact that the condition of an oxygen concentration of 1 volume% or less inside the packaging material, as specified in the present invention, has critical significance for preventing fat oxidation of beef brisket.

[0227] ■ Results and Discussion for Experimental Example 6: Comparative Evaluation of Distribution Quality Between Individual Packaging and Mixed Packaging Methods

[0228] As a result of comparing the distribution quality of Example 16 (individual packaging by material) and Comparative Example 5 (single packaging of all mixed materials) at the time points immediately after manufacturing, 2 weeks, and 4 weeks, it was found that Example 16 showed no significant difference from the level immediately after manufacturing in all items of turbidity, pH, acidity, color, and total bacterial count even after 4 weeks of storage, and the off-odor intensity remained low in the sensory evaluation.

[0229] In contrast, in Comparative Example 5, the color of the beef bone broth (L value) decreases and a A tendency for the value to increase was observed, which is believed to be due to the denaturation of the myoglobin components of the beef brisket and offal during the retort sterilization process in the mixed packaging state, thereby affecting the color of the beef bone broth. Additionally, in Comparative Example 5, the high-temperature conditions of the retort sterilization process (121°C, 18 minutes) were applied equally to the mixed beef brisket and offal, resulting in a significant increase in the hardness of the beef brisket and an excessive softening of the texture of the offal.

[0230] In the sensory evaluation at the 4-week mark of Comparative Example 5, the off-odor intensity was found to have significantly increased compared to immediately after preparation. This is attributed to the oxidation reaction that occurred as the surface fat components of the cooked brisket and offal came into continuous contact with the beef bone broth while in a mixed packaging state after retort processing. On the other hand, in Example 16, the beef bone broth, cooked brisket, and cooked offal were each individually packaged under optimal packaging conditions, thereby preventing mutual quality degradation caused by contact between the materials and maintaining the quality of each material independently even after 4 weeks of storage.

[0231] In the results of the total bacterial count measurement, the retort-sterilized beef bone broth of Example 16 did not show any total bacterial count even after 4 weeks of storage (not detected), and the vacuum-sealed cooked beef brisket and cooked offal maintained a level of 1×10² CFU / g or less. These results confirm that the combination of optimal packaging methods for each material applied in the present invention is effective in ensuring hygienic safety throughout the distribution period, and support the fact that the individual packaging method for each material shows significantly superior results in terms of quality and hygienic safety compared to the mixed packaging method.

[0232] ■ Results and Discussion for Experimental Example 7: Evaluation of the Reliability of Temperature Deviation Detection in Temperature-Sensitive Labels

[0233] As a result of the evaluation of Example 16-A (temperature deviation condition A: -10℃, refreezing at -20℃ after 2 hours of exposure), Example 16-B (temperature deviation condition B: -5℃, refreezing at -20℃ after 1 hour of exposure), Example 16-C (no temperature deviation) and Comparative Example 6, in Example 16-A and Example 16-B, the color of the temperature-sensitive label changed irreversibly after temperature deviation, and irreversible characteristics were confirmed in which the color did not return to its original state even after refreezing at -20℃. In the ΔE* measurement results using a colorimeter, Example 16-A showed a significantly high ΔE* value, confirming that the color change was clearly identifiable even with the naked eye, and in Example 16-B, the ΔE* value was also sufficiently high, indicating that the color change was identifiable.

[0234] In Example 16-C (no temperature deviation), no color change was observed in the temperature-sensitive label during storage at -20℃ for 4 weeks, and the ΔE* value remained below the color change judgment threshold, confirming that no false alarm occurs under normal distribution conditions.

[0235] In the case of Comparative Example 6 (without a temperature-sensitive label), it was confirmed that there was no visual difference between the product refrozen after applying temperature deviation condition A and the control product without temperature deviation, so there was no way for consumers to identify a product with a history of temperature deviation even if they received it. As a result of evaluating the quality of the internal materials of the product of Comparative Example 6, which had a temperature deviation, the thawing drip loss rate of the brisket was significantly higher than that of the normal storage group due to the refreezing treatment following rapid freezing, and damage to muscle fibers caused by the reformation of ice crystals within the tissue was observed. These results objectively support the technical effect that attaching a temperature-sensitive label substantially contributes to ensuring food safety for consumers and maintaining product reliability.

[0236] As a result of continuous recording of the internal temperature of the set container by a data logger, it was confirmed that under temperature deviation condition A, the point at which the internal temperature of the set container exceeded -15℃ was approximately 45 minutes after exposure to a -10℃ environment, indicating that it takes a certain amount of time for external temperature deviation to be transmitted to the interior due to the thermal insulation performance of the set container's inner wall. At this point, it was observed that the color change of the temperature-sensitive label began, confirming that the temperature-sensitive label condition of the present invention, which sets -15℃ as the temperature deviation criterion, operates appropriately in an actual distribution environment.

[0237] ■ Results and Discussion for Experimental Example 8: Evaluation of Thermal Insulation Performance of Set-Component Insulated Containers

[0238] As a result of evaluating the cooling performance of a set container with an insulating inner wall attached (Example 16) and a general corrugated cardboard single-package control group in a constant temperature chamber of 20±2℃, it was found that the time elapsed until the internal temperature of the insulating inner wall set container of Example 16 exceeded -15℃ was 24 hours or more, which was confirmed to satisfy the condition of maintaining -15℃ or lower for 24 hours or more as specified in the present invention.

[0239] In contrast, in the control group of a single general corrugated cardboard package without insulation, it was found that the time elapsed until the internal temperature exceeded -15℃ was only about 6 to 8 hours, which indicates a high likelihood of thawing of frozen materials in a standard courier delivery environment (which takes an average of 12 to 24 hours). These results confirm that the insulation inner wall set container applied in the present invention has the effect of extending the cooling duration by more than 3 to 4 times compared to general packaging materials, thereby supporting the fact that the application of an insulation inner wall set container is essential for preserving the quality and ensuring hygienic safety of frozen materials.

[0240] Regarding the separation effect of the coolant (ice pack) and material packaging by the partition, a further comparison was made between the direct contact method without a partition and the partition separation method. The results showed that the temperature distribution inside the set container was maintained more uniformly in the partition separation method. In the direct contact method without a partition, a temperature non-uniformity phenomenon was observed where the temperature of the material packaging adjacent to the ice pack was supercooled to -25°C or lower, while the material packaging located far from the ice pack exhibited a relatively higher temperature. In the partition separation method, it was confirmed that all material packaging was kept cool within a similar temperature range as the cold air from the ice pack was evenly distributed within the internal space of the set container. This is considered to contribute to preventing quality non-uniformity caused by temperature differences between materials.

[0241] Synthesizing the results of Experimental Examples 1 to 8 above, it was confirmed that the Naju Gomtang manufacturing method of the present invention achieves a significant effect in which the quality of each ingredient is individually optimized and quality and hygienic safety are uniformly maintained throughout the distribution period by organically combining optimized pretreatment conditions for each ingredient, two-stage heating conditions for beef bones and trotters, heating conditions for brisket based on core temperature, heating conditions for offal by constant temperature water heating in a sealed container, optimized packaging conditions for each ingredient, and a set configuration method integrating insulation and temperature-sensitive functions. These results are judged to objectively support the fact that the present invention possesses a technological advancement that is clearly distinguishable from the prior art.

Claims

Claim 1 A method for manufacturing Naju Gomtang capable of individual packaging and cooking by ingredient, comprising: a) a pretreatment step of preparing Gomtang ingredients including one or more offal selected from the group consisting of beef leg bones, beef trotters, brisket, beef large intestine, beef small intestine, and tripe, and removing blood and impurities from the Gomtang ingredients by cold water immersion and heat blanching; b) an individual cooking step by ingredient of classifying the pretreated Gomtang ingredients into beef leg bones, beef trotters, brisket, and offal, and individually heating and cooking each classified ingredient under different temperature and time conditions to form leg bone broth, boiled brisket, and cooked offal; c) an individual packaging step by ingredient of weighing the individually cooked leg bone broth, boiled brisket, and cooked offal into single-serving units, placing them in individual packaging materials having oxygen and moisture barrier properties, and sealing them; d) combining the individually packaged leg bone broth, boiled brisket, and cooked offal into a single set container, and including a cooking guide card and a temperature-sensitive label indicating temperature deviation in the set container, Naju A set composition step comprising a Gomtang set; wherein the pretreatment step (a) comprises: a1) a material preparation step of preparing the Gomtang ingredients by cutting the beef leg bones and trotters into units of 5 to 10 cm in length, separating the brisket into chunks of 500 to 800 g, and separating one or more offal selected from the group consisting of the large intestine, small intestine, and tripe by type; a2) a blood water removal step of removing blood by immersing the separated beef leg bones and trotters in cold water at 1 to 5°C for 8 to 12 hours, the brisket in cold water at 1 to 5°C for 4 to 6 hours, and the offal in cold water at 1 to 5°C for 2 to 4 hours, respectively, wherein the entire amount of cold water is replaced every 2 hours during immersion; a3) immersing the beef leg bones and trotters from which blood has been removed in boiling water at 100°C for 10 to 15 minutes, the brisket in boiling water at 100°C for 5 to 8 minutes, and the offal A blanching step of removing residual blood and impurities by sequentially heating each in boiling water at 100℃ for 3 to 5 minutes;a4) a fine washing step of removing impurities attached to the surface using a brush while washing the exposed bone marrow surface of the blanched beef shank bone and the joint surface of the beef trotters with flowing cold water, and removing remaining foreign substances by repeatedly washing the inner wall of the offal with cold water; characterized by comprising a method for manufacturing Naju Gomtang that allows for individual packaging and cooking of each ingredient.; Claim 2 delete Claim 3 In claim 1, the individual cooking step (b) for each ingredient comprises: b1) a bone and trotter heating step in which the pretreated beef bones and trotters are first heated in water at 95–100°C for 3–4 hours to extract collagen and bone marrow components, wherein fat and impurities floating on the surface of the liquid are removed at 30-minute intervals during the first heating, and the beef bones and trotters after the first heating are second heated at 110–120°C for 1–2 hours under a pressure condition of 0.2–0.5 kgf / cm² gauge pressure to form a cloudy bone broth; b2) a brisket heating step in which the pretreated brisket is added to the bone broth and heated at 90–95°C for 2–3 hours, wherein the temperature of the center of the brisket is maintained for an additional 60–90 minutes from the point when it reaches 80°C to form cooked brisket with preserved juices; b3) the pretreated offal a method for manufacturing Naju Gomtang that allows for individual packaging and cooking of ingredients, characterized by comprising: a step of heating offal in which the offal is separated by type and the beef large intestine and beef small intestine are individually heated for 2 to 3 hours and the tripe for 1 to 2 hours in a separate sealable cooking container from the beef bone broth using a constant temperature water heating method at 78 to 85°C to form cooked offal in which the flavor components of the offal are preserved; b4) a step of purifying broth in which the beef bone broth formed in the beef bone and beef foot heating step is filtered through a filter mesh with a nominal mesh size of 180 μm or less according to KS A ISO 3310-2, and then rapidly cooled to 0 to 10°C to remove a solidified fat layer on the surface, wherein after removal, the fat content is adjusted to be 3 parts by weight or less relative to the total weight of the beef bone broth to complete the Naju Gomtang broth.

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