High-collagen beef bone soup composition for improving skin beauty and joint health and method for preparing the same

Abstract

The present invention relates to a high-collagen beef bone broth composition for improving skin beauty and joint health and a method for manufacturing the same. More specifically, the invention relates to a high-collagen beef bone broth composition for improving skin beauty and joint health and a method for manufacturing the same, which provides raw meat for beef bone broth in which collagen and gelatin components are richly extracted through a processing process including steps such as pretreatment, removal of blood, heat treatment, and cooling. Furthermore, the present invention aims to provide a high-collagen beef bone broth composition for improving skin beauty and joint health and a method for manufacturing the same, which can enhance the hygienic safety of the final beef bone broth product (food) and prevent the occurrence of a foreign object sensation upon consumption by minimizing the retention of inedible tissues and foreign substances, such as outer skin, inner skin, membrane tissue, and bone fragments, through pretreatment, cutting, and deboning processes.

Description

Technology Field

[0001] The present invention relates to a high-collagen beef bone broth composition for improving skin beauty and joint health and a method for manufacturing the same. More specifically, it relates to a high-collagen beef bone broth composition for improving skin beauty and joint health and a method for manufacturing the same, which provides raw meat for beef bone broth rich in collagen and gelatin components through a processing process including steps such as pretreatment, removal of blood, heat treatment, and cooling. Background Technology

[0003] Gomtang is generally known as a traditional Korean dish made by simmering parts of a cow, such as bones, shin bones, miscellaneous bones, brisket, trotters, tail, and shank, in water for a long time to obtain a milky white broth. While households typically boil it using mainly shin bones and miscellaneous bones, it is common for restaurants and food manufacturers to use various other parts, such as trotters, tail, and shank, to adjust the viscosity and flavor of the broth. Recently, due to the increasing demand for Home Meal Replacements (HMR), gomtang products are being mass-produced and distributed in forms such as retort packaging and frozen packaging.

[0004] However, conventional gomtang manufacturing processes generally remain limited to washing the raw meat and bones and boiling them for a long time in large cauldrons or tanks, and systematic pretreatment and processing procedures for the raw meat itself, such as beef feet, tails, and shank, have not been sufficiently established.

[0005] If the outer skin, inner skin, membrane tissues, and tendons on the surface of the raw meat are incompletely removed, or if residual blood components around the bones are not sufficiently removed, off-flavors such as fishy or gamey odors are likely to leach into the broth during the prolonged heating process.

[0006] In addition, the blood removal process is often limited to simple washing with tap water or soaking for a short time, which can lead to inconsistent levels of off-flavors among products in mass production environments.

[0007] Meanwhile, although the ratios and structures of bone, cartilage, muscle, and fat differ among beef feet, tails, and shanks, conventionally, the same heat treatment conditions (temperature, heating time, etc.) were often applied without sufficient consideration of these specific characteristics of each part. Under such uniform heat treatment conditions, in some parts, the leaching of collagen and gelatin components is insufficient, making it difficult to secure the viscosity and rich flavor of the broth, while in other parts, problems arise such as a deterioration in texture, where the meat tissue becomes excessively soft or dry due to excessive heating.

[0008] In addition, the absence of specific management standards for cutting size and cooling conditions can lead to tissue damage during distribution and storage, as well as significant variations in solid content size and texture between products.

[0009] Furthermore, in the case of parts containing a mixture of bone and cartilage, such as cow's feet and tails, if bone fragments or inedible tissues generated during the cutting and deboning process are not sufficiently removed, they may be perceived as foreign matter in the final product, leading to consumer dissatisfaction. Additionally, for instant beef bone soup products intended for frozen or refrigerated distribution, if the cooling process after heating is not properly controlled, surface drying, freezing burns, or excessive moisture loss after thawing may degrade the texture of the meat pieces and compromise the harmony between the broth and solids.

[0010] In addition, there has recently been an increasing demand for functional beef bone broth products, such as high-collagen or high-functional collagen-containing broth compositions that claim to improve skin beauty and joint health.

[0011] Therefore, for raw meat for beef bone broth such as beef feet, tails, and shanks, there is a need for a processing method that organically combines pretreatment including the removal of the outer skin, inner skin, and membrane tissues, blood removal to effectively remove off-flavors and blood components, heat treatment reflecting the characteristics of each part, and a cooling process to stably maintain texture and quality during distribution and cooking.

[0012] In particular, there is a growing demand for technology that can reduce the off-flavor of the raw meat in mass-produced instant beef bone soup products while simultaneously ensuring the flavor of the broth and the texture of the solids. Prior art literature

[0014] Korean Registered Patent Publication No. 10-0508203, 'Gomtang and Method of Manufacturing the Same', (Published Aug. 17, 2005) The problem to be solved

[0015] In order to solve the above-mentioned problems, the present invention provides a series of processing steps for raw meat for beef bone broth, such as beef trotters, tails, and shanks, comprising pretreatment, removal of blood, heat treatment, and cooling, thereby allowing collagen and gelatin components to be sufficiently extracted from each part and providing a beef bone broth composition in which collagen properties are maintained even when reheated.

[0016] In addition, the present invention provides a beef bone broth composition having a soft yet elastic texture by preventing the deterioration of texture caused by undercooking and overheating of the meat, by providing conditions for removing inedible parts, removing blood, cutting, blanching, boiling, and cooling for each part, taking into account the structural characteristics and uses of beef feet, tails, and shanks.

[0017] Furthermore, the present invention provides a high-collagen beef bone broth composition for skin beauty and joint health improvement, and a method for manufacturing the same, which enhances the hygienic safety of the final beef bone broth product (food) and prevents the occurrence of a foreign sensation upon consumption by minimizing the residue of inedible tissues and foreign substances, such as outer skin, inner skin, membrane tissue, and bone fragments, through pretreatment, cutting, and deboning processes.

[0018] The technical problems of the present invention are not limited to those mentioned above, and other unmentioned technical problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0020] To achieve the above objectives, the method for preparing a Gomtang composition according to the present invention comprises a pretreatment step of removing an inedible portion of raw meat used in Gomtang, a blood removal step of removing blood from the pretreated raw meat, a heat treatment step of heat-treating the raw meat from which blood has been removed, and a cooling step of cooling the heat-treated raw meat under predetermined conditions.

[0021] Here, the raw meat may include any one of cow's foot, tail, and shank.

[0022] Additionally, the above pretreatment step may include a skin removal step for removing an outer membrane or skin from the surface of the raw meat, a freezing storage step for freezing the raw meat from which the skin has been removed by storing it in a freezer at -18℃ or lower, and an inner skin removal step for removing membrane tissue attached to the inside or around the bone of the frozen raw meat.

[0023] In addition, the outer skin removal step and the inner skin removal step may remove the outer skin and inner skin of the raw meat in an indoor environment maintained at a temperature of 15℃ or lower.

[0024] Meanwhile, the above pretreatment step may further include a step of immersing the raw meat for 10 to 60 minutes in an immersion solution containing 0.1% to 2% by weight of rice koji extract or barley malt extract in weakly acidic purified water with a pH of 4.0 to 5.5, prior to the skin removal step.

[0025] In addition, the above pretreatment step may further include a step of supplying microbubbles while immersing the raw meat in purified water adjusted to a pH of 8.0 to 9.0 containing 0.05% to 0.3% by weight of sodium bicarbonate before the skin removal step.

[0026] In addition, the blood removal step may include immersing the pretreated raw meat in purified water for at least 3 hours to remove the blood.

[0027] In addition, the blood removal step may include immersing the pretreated raw meat in purified water containing 0.01% to 0.5% by weight of hojicha extract or rosemary extract to simultaneously remove blood and off-flavors.

[0028] In addition, the blood removal step may include immersing the pretreated raw meat in an aqueous solution containing 0.05% to 1% by weight of sea tangle extract or chicory root extract to simultaneously remove blood and volatile off-flavor components.

[0029] In addition, the blood removal step may include placing a permeable bag containing food-grade activated carbon or bamboo charcoal in a tank containing the pre-treated raw meat, thereby adsorbing volatile off-flavor components by the activated carbon or bamboo charcoal while simultaneously removing the blood.

[0030] In addition, if the raw meat from which the blood has been removed is either a cow's foot or a tail, the method may further include a cutting step of cutting the raw meat into a certain length or a certain weight.

[0031] In addition, the cutting step may include an inspection process for performing a visual inspection to ensure that foreign matter is not mixed into the raw meat during or after cutting.

[0032] In addition, the heat treatment step may include a blanching step in which the raw meat from which blood has been removed is heated in water at a temperature of 95°C to 105°C for 100 to 140 minutes to remove surface impurities and residual foreign matter.

[0033] In addition, the blanching step may include a process of removing impurities floating on the surface of the water using a stainless steel strainer during the blanching process.

[0034] In addition, the cooling step may involve cooling the blanched raw meat in a freezer for 3 to 24 hours.

[0035] In addition, if the cooled raw meat is a cow's foot, the present invention may further include a deboning step for removing the bone contained in the cooled raw meat after the cooling step.

[0036] In addition, the heat treatment step may further include a boiling step in which, if the blanched raw meat is either a tail or a shank, the blanched raw meat is reheated in water at a temperature of 95°C to 105°C for 100 to 140 minutes.

[0037] In addition, the cooling step may involve cooling the boiled raw meat in a freezer for 3 to 24 hours.

[0038] In addition, prior to the cooling step, the boiled raw meat can be placed in a sterilized and washed storage container and stored in a processing room at 15°C or lower.

[0039] In addition, the cooling step may involve first cooling the raw meat in a processing room at 15°C or lower for 3 to 6 hours, and then cooling it in a freezer at -5°C to 0°C for 12 to 18 hours.

[0040] Specific details of other embodiments are included in the detailed description and drawings. Effects of the invention

[0042] By means of the above solution, the present invention has the effect of providing a Gomtang composition in which collagen and gelatin components are sufficiently extracted from each part and the collagen tissue is stably maintained even after cooling and frozen storage by systematically performing pretreatment, blood removal, heat treatment, and cooling processes on raw meat for Gomtang, such as beef feet, tails, and shanks.

[0043] In addition, according to the method for preparing a high-collagen beef bone broth composition for improving skin beauty and joint health according to the present invention, by providing conditions for removing inedible parts, removing blood, cutting, blanching and boiling, and cooling for each part in accordance with the structural characteristics of beef feet, tails, and shanks, it is possible to prevent a decrease in texture due to underheating or overheating and secure a texture with a solid content that is soft, elastic, and provides a satisfying chewing sensation.

[0044] In addition, according to the present invention, by cutting beef feet, tails, and shanks into uniform sizes and weights and then performing heat treatment and cooling, the size and number of solid components in a single-serving beef bone soup product can be maintained uniformly. Accordingly, this has the effect of reducing quality variations between lots in mass-produced instant beef bone soup products, such as retort beef bone soup and frozen beef bone soup, and providing consumers with consistent visual and sensory quality.

[0045] Furthermore, the method for preparing a high-collagen beef bone broth composition for improving skin beauty and joint health according to the present invention can reduce the possibility of foreign matter occurrence in the final beef bone broth product (food) and improve hygiene safety by sufficiently removing the outer skin, inner skin, membrane tissue, etc., in the pretreatment step, and removing bone fragments and inedible tissues in the cutting and deboning step. Accordingly, it has the effect of reducing consumer complaints regarding the sensation of foreign matter upon consumption and increasing product reliability.

[0046] In addition, according to the present invention, in the pretreatment and blood removal step, blood components and volatile off-flavor components can be effectively removed by selectively performing a immersion process using a weakly acidic or weakly alkaline solution, tea extract, dietary fiber, or an adsorbent material. Accordingly, even if heat treatment is performed for a long time, off-flavors such as fishy or gamey odors are suppressed, and the flavor of the broth is maintained cleanly, thereby enabling the production of a Gomtang product (food).

[0047] Furthermore, the method for manufacturing a high-collagen beef bone broth composition for improving skin beauty and joint health according to the present invention has the effect of being applicable as a standardized raw meat processing technology applicable to all instant beef bone broth products for dining out, catering, and home use, by ensuring that the texture of the solids and the flavor of the broth are stably maintained even when the raw meat processed by the above process is distributed in a retort, frozen, or refrigerated state and then consumed by a consumer after heating and cooking.

[0048] The effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by a person skilled in the art to which the present invention pertains from the description in the claims. Brief explanation of the drawing

[0050] Figure 1 is a flowchart schematically showing the entire process of a method for preparing a Gomtang composition according to the present invention. Figure 2 is a flowchart illustrating the common detailed process of the pretreatment step. FIG. 3 is a flowchart illustrating a manufacturing method using a cow's foot portion according to one embodiment of the present invention. FIG. 4 is a flowchart illustrating a manufacturing method using a tail portion according to one embodiment of the present invention. FIG. 5 is a flowchart illustrating a manufacturing method using a shank portion according to one embodiment of the present invention. Specific details for implementing the invention

[0051] It should be noted that technical terms used in this specification are used merely to describe specific embodiments and are not intended to limit the invention. Furthermore, unless specifically defined otherwise in this specification, technical terms used in this specification should be interpreted in the sense generally understood by those skilled in the art to which the invention pertains, and should not be interpreted in an overly broad or overly narrow sense. Additionally, if a technical term used in this specification is an incorrect technical term that fails to accurately express the spirit of the invention, it should be understood as being replaced by a technical term that can be correctly understood by those skilled in the art. Moreover, general terms used in this invention should be interpreted according to their prior definitions or the context, and should not be interpreted in an overly narrow sense.

[0052] Additionally, singular expressions used in this specification include plural expressions unless the context clearly indicates otherwise. In this application, terms such as 'composed of' or 'have' should not be interpreted as necessarily including all of the various components or steps described in the specification, and should be interpreted as potentially including some of the components or steps, or including additional components or steps.

[0053] Additionally, terms including ordinal numbers, such as first, second, etc., used herein may be used to describe various components, but said components should not be limited by said terms. Such terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component.

[0054] When it is stated that one component is 'connected' or 'connected' to another component, it may be directly connected or connected to that other component, or there may be other components in between. On the other hand, when it is stated that one component is 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

[0055] Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the attached drawings. Identical or similar components regardless of drawing symbols are given the same reference number, and redundant descriptions thereof will be omitted. Furthermore, in describing the present invention, if it is determined that a detailed description of related known technology may obscure the essence of the present invention, such detailed description will be omitted. Additionally, it should be noted that the attached drawings are intended only to facilitate an easy understanding of the concept of the present invention and should not be interpreted as limiting the concept of the present invention. The concept of the present invention should be interpreted as extending to all modifications, equivalents, and substitutions other than those shown in the attached drawings.

[0057] Hereinafter, a method for preparing a Gomtang composition according to an embodiment of the present invention will be described in detail with reference to the attached drawings. In the drawings, the same reference numerals indicate the same or similar compositions or steps.

[0058] First, FIG. 1 is a process flow diagram schematically showing the overall process flow of a method for preparing a beef bone broth composition according to the present invention, FIG. 2 is a process flow diagram showing the detailed configuration of a pretreatment step, and FIGs. 3 to 5 are process flow diagrams specifically showing a method for preparing using beef trotters, tails, and shanks, respectively.

[0059] In the present invention, the raw meat for beef bone soup may be any one of beef trotters, tails, and shanks. Depending on the factory's production schedule or product lineup, each part may be processed separately on a separate process line or in a separate batch without being mixed with each other, or two or more parts may be mixed and processed.

[0060] In the following description, the common process is explained first, followed by the processing for each part—the trotters, tail, and shank—in sequential order.

[0061] FIG. 1 is a flowchart schematically showing the overall process of a method for preparing a Gomtang composition according to the present invention, and FIG. 2 is a flowchart explaining the common detailed process of the pretreatment step.

[0062] Referring to FIG. 1, a method for preparing a Gomtang composition according to the present invention may include a pretreatment step (S100) for removing an inedible portion of raw meat used in Gomtang, a blood removal step (S200) for removing blood from the pretreated raw meat, a heat treatment step (S300) for heat-treating the raw meat from which blood has been removed, and a cooling step (S400) for cooling the heat-treated raw meat under predetermined conditions.

[0063] Here, the raw meat may be at least one of beef trotters, tails, and shanks, and each step may have process conditions partially adjusted according to the selected raw meat, but the overall flow may proceed in the order of pretreatment, blood removal, heat treatment, and cooling as shown in FIG. 1.

[0064] Referring to FIG. 2, the pretreatment step (S100) may include an outer skin removal step (S110) for removing an outer film or skin from the surface of the raw meat, a freezing storage step (S120) for freezing the raw meat from which the outer skin has been removed by storing it in a freezer, and an inner skin removal step (S130) for removing membrane tissue attached to the inside or around the bone of the frozen raw meat.

[0065] First, in the skin removal step (S110), the operator can remove the outer membrane, skin, or contaminated surface layer of the cow's foot, tail, or shank using a knife, trimming tool, or mechanical peeling device.

[0066] In the skin removal step (S110), by removing inedible parts such as hair, contaminants, and thick skin layers present on the surface of the raw meat, hygiene in subsequent processes can be ensured, and factors that may cause off-flavors and odors in the Gomtang can be reduced in advance. If the skin removal is insufficient, a fishy or unpleasant odor may remain during subsequent heat treatment, the color of the broth may become cloudy, and the palatability of the final product may be reduced.

[0067] Next, the raw meat from which the skin has been removed in the freezing storage step (S120) is -18 It can be stored in a freezer maintained at a temperature below this level. By freezing the raw meat in this manner, microbial growth is inhibited, and the internal moisture of the raw meat is maintained in a frozen state, which allows the membrane tissue attached around the bone to become firmer and easier to separate when the skin is removed.

[0068] If the freezing temperature is higher than -18℃, the inner skin does not harden sufficiently, making removal difficult; conversely, if stored at excessively low temperatures for a long time, the tissue may be excessively damaged, resulting in a loss of texture after thawing.

[0069] In the subsequent skin removal step (S130), after properly thawing the frozen raw meat, membrane tissues, tendons, and other inedible tissues attached around the bone or inside the muscle can be removed.

[0070] The skin removal step (S130) is particularly important for bone areas such as cow's trotters and tails, and if the skin is not sufficiently removed, a tough texture or unpleasant texture may remain even after heat treatment.

[0071] In addition, the pretreatment step (S100) is preferably performed while maintaining the temperature of the workplace where the outer skin removal and inner skin removal are performed at 15℃ or lower.

[0072] If the workplace temperature exceeds 15℃, the temperature of the raw meat rises, accelerating the rate of microbial growth, and if the working time is prolonged, hygiene problems may occur. Conversely, if the workplace temperature is excessively low, it may cause fatigue and safety issues for workers, so it is desirable to manage the temperature within the range of 0℃ to 15℃.

[0073] Meanwhile, although not shown in FIG. 2, in order to more easily remove the outer skin and inner skin in the pretreatment step (S100), a step (not shown) of immersing the raw meat in a specific immersion solution before the outer skin removal step may be further included.

[0074] For example, the pretreatment step (S100) may further include a step of immersing the raw meat for 10 to 60 minutes in an immersion solution containing 0.1% to 2% by weight of rice koji extract or barley malt extract in weakly acidic purified water with a pH of 4.0 to 5.5 before the skin removal step.

[0075] In this way, using a weakly acidic immersion solution containing grain or fermentation extracts partially loosens the protein bonds between the membrane tissue and the tendon area, allowing for easy removal of the outer and inner layers and reducing working time.

[0076] If the soaking time is less than 10 minutes, the membrane tissue softening effect may not be sufficiently expressed, and if it exceeds 60 minutes, the tissue may be excessively softened, making it difficult to maintain its shape. In addition, if the pH is too low below 4.0, protein denaturation may proceed excessively, which may impair the flavor of the Gomtang, and if the pH exceeds 5.5, the membrane tissue softening effect may be insufficient.

[0077] In another embodiment, the pretreatment step (S100) may further include a step of supplying microbubbles while immersing the raw meat in purified water adjusted to a pH of 8.0 to 9.0 containing 0.05% to 0.3% by weight of sodium bicarbonate before the skin removal step.

[0078] In this case, physical stimulation by weakly alkaline purified water and microbubbles occurs in combination, which can lead to a state where the interface between the membrane tissue and bone or muscle is mechanically stimulated and easily exfoliated. If the sodium bicarbonate content is less than 0.05% by weight, the increase in pH and the surfactant effect are negligible, and if it exceeds 0.3% by weight, excessive alkalinity causes excessive denaturation of proteins, which may result in off-flavors such as a bitter or soapy taste. Additionally, if the pH is less than 8.0, the membrane tissue exfoliation effect is insufficient, and if it exceeds 9.0, tissue damage and color change may become severe.

[0079] In addition, the raw meat pretreated in the blood removal step (S200) can be immersed in purified water for at least 3 hours to remove the blood. As the blood components remaining inside the raw meat are leached into the purified water during the blood removal step (S200), the fishy odor, metallic taste, and cloudy broth color that may occur during subsequent heat treatment can be reduced.

[0080] If the soaking time is less than 3 hours, blood components are not sufficiently removed, so an off-flavor may remain even after heat treatment, and if it is excessively long, such as 10 hours or more, flavor components of the raw meat may be excessively extracted, which may reduce the deep flavor of the Gomtang.

[0081] Additionally, in the blood removal step (S200), instead of simple purified water, a specific aqueous solution may be used to remove blood and off-flavors simultaneously. For example, the blood removal step may include immersing the pre-treated raw meat in purified water containing 0.01% to 0.5% by weight of hojicha extract or rosemary extract to remove blood and off-flavors simultaneously.

[0082] Polyphenols and aromatic components contained in Hojicha or rosemary extracts can adsorb or mask the fishy odor originating from blood components and the off-flavor originating from fatty acid oxidation, thereby providing raw meat with a cleaner flavor.

[0083] If the extract concentration is less than 0.01% by weight, the deodorizing effect is weak, and if it exceeds 0.5% by weight, the unique scent of hojicha or rosemary is excessively emphasized, which may impair the original taste of gomtang.

[0084] In another embodiment, the blood removal step (S200) may include immersing the pretreated raw meat in an aqueous solution containing 0.05% to 1% by weight of sea tangle extract or chicory root extract to simultaneously remove blood and volatile off-flavor components.

[0085] Seaweed extract and chicory root extract contain dietary fiber and mucilaginous components, which increase the viscosity of aqueous solutions and can provide a deodorizing effect by adsorbing volatile odor components and some blood components.

[0086] If the content of these extracts is less than 0.05% by weight, the increase in viscosity and adsorption effect are insufficient, and if it exceeds 1% by weight, the viscosity of the aqueous solution becomes excessively high, which reduces handling ability and may leave excessive viscosity on the surface of the raw meat.

[0087] In another embodiment, the blood removal step may include placing a permeable bag containing food-grade activated carbon or bamboo charcoal in a tank containing pre-treated raw meat, thereby adsorbing volatile off-flavor components by the activated carbon or bamboo charcoal while simultaneously removing the blood.

[0088] In this way, using solid adsorbents in the form of bags or cartridges allows for the effective adsorption of odor components generated within the tank while preventing powder from adhering directly to the surface of the raw meat. If the amount of activated carbon or bamboo charcoal is excessively small, the deodorizing effect is negligible; if it is excessively large, costs increase and handling within the tank may be compromised.

[0089] In the heat treatment step (S300), a blanching process may be commonly performed to remove surface impurities and residual foreign matter by heating the raw meat, from which blood has been removed, in water at a temperature of 95°C to 105°C for 100 to 140 minutes. If the blanching temperature is below 95°C, the coagulation of the surface and removal of impurities are not sufficiently achieved, and foam, blood residue, and impurities may remain in the broth. If the temperature exceeds 105°C, the surface of the raw meat may easily collapse due to excessive boiling, and the texture of the meat may become excessively softened or separated.

[0090] In addition, if the heating time is less than 100 minutes, the inside may not be heated sufficiently, which may reduce the effectiveness of removing unwanted odors, and if it exceeds 140 minutes, energy is consumed unnecessarily, and some amino acids and flavor components may be excessively leached out, which may reduce the flavor of the meat itself.

[0091] The preferred blanching condition of the present invention is heating in water at a temperature of 100°C for 120 minutes.

[0092] During the blanching process, impurities floating on the surface of the water can be removed by using a stainless steel strainer.

[0093] The process of removing impurities can be carried out by a worker holding an oil screen or through a filter placed on the top of the blanching tank.

[0094] The impurity removal process is the process of frequently skimming off foam, bubbles, coagulated blood clots, and fat clots that occur while boiling.

[0095] If a strainer is not used, these impurities increase the turbidity of the broth, reduce heat exchange efficiency, and can mix with the raw meat in subsequent processes, acting as foreign matter.

[0096] In the cooling step (S400), the heat-treated raw meat can be cooled in a freezer for 3 to 24 hours. Through this cooling step, the internal temperature of the raw meat is stabilized, and as the collagen component coagulates, an elastic gel structure can be formed.

[0097] Workability can be improved in subsequent cutting or deboning processes. If the cooling time is less than 3 hours, the center of the raw meat is not sufficiently cooled, posing a risk of quality degradation or microbial growth during packaging and storage; if it exceeds 24 hours, not only is unnecessary time and energy consumed, but surface drying or cracking may occur due to excessive cooling.

[0098] Additionally, the cooling step (S400) may include a two-stage cooling process in which the raw meat is first cooled in a processing room at 15°C or lower for 3 to 6 hours, and then further cooled in a freezer at -5°C to 0°C for 12 to 18 hours.

[0099] By cooling in stages in this way, it is possible to prevent the surface of the raw meat from cracking or drying out due to rapid temperature changes, and to mitigate the temperature difference between the inside and outside, allowing the collagen gel network to form more uniformly.

[0100] If the first cooling time is less than 3 hours, the temperature may not drop sufficiently to the inside, which could cause rapid shrinkage during the second cooling, and if it exceeds 6 hours, productivity may decrease. If the second cooling temperature is below -5℃, the raw meat may freeze excessively, causing tissue damage, and if it exceeds 0℃, the risk of microbial growth may increase.

[0101] If the secondary cooling time is less than 12 hours, gel structure formation may not be sufficient, and if it exceeds 18 hours, time is wasted unnecessarily.

[0102] The process described above with reference to FIGS. 1 and FIGS. 2 can be applied to the trotters, tails, and shanks in general, and depending on the characteristics of each part, a cutting step, an additional boiling step, and a deboning step may be optionally added.

[0104] FIG. 3 is one of the present invention Examples According to Ox feet This is a flowchart to explain a manufacturing method using parts.

[0105] Referring to FIG. 3, a method for manufacturing using a cow's foot portion according to one embodiment of the present invention may include a pretreatment step (S1100) for removing the inedible portion of the cow's foot used for beef bone soup, a blood removal step (S1200) for removing blood from the pretreated cow's foot, a cutting step (S1300) for cutting the cow's foot from which blood has been removed into a certain length or weight, a blanching step (S1400) for heating the cut cow's foot in water at a certain temperature for a certain period of time to remove surface impurities and residual foreign matter, a cooling step (S1500) for cooling the blanched cow's foot under predetermined conditions, and a deboning step (S1600) for removing the bone contained in the cooled cow's foot.

[0106] The pretreatment step (S1100) and blood removal step (S1200) of the cow's foot can be performed in substantially the same way as the pretreatment step (S100) and blood removal step (S200) described above with reference to FIGS. 1 and FIG. 2. Since the cow's foot is a part where bone and cartilage are present in combination, it is desirable to sufficiently remove the inedible tissue on the surface by removing the outer skin and inner skin, and if necessary, additional pretreatment processes such as soaking in a solution containing grains or fermented extracts or soaking in a weakly alkaline microbubble solution may be applied.

[0107] In the cutting step (S1300), the beef trotters from which blood has been removed are cut into a specific length or weight corresponding to the specifications of the beef bone broth ingredients. For example, the beef trotters may be cut within a length range of about 3 cm to 8 cm, more preferably to a length corresponding to the head portion of a standard rice spoon used at home. If the cut length is excessively short, less than 3 cm, the shape may easily become distorted during cooking and workability may decrease, and if it is excessively long, exceeding 8 cm, packaging and cooking become difficult, and the leaching of collagen into the broth may not be uniform.

[0108] In addition, the weight of one piece of beef trotters may be in the range of about 10g to 40g, and preferably in the range of about 15g to 35g. If the weight of the piece is too light, less than 10g, it may easily break down during the cooking process or the consumer may feel less satisfied when consuming it, and if it is excessively heavy, exceeding 40g, the number of beef trotters served in one bowl may be excessively reduced, disrupting visual balance and increasing weight variation per packaging unit, which may lead to reduced productivity.

[0109] During the cutting process, it is advisable to perform inspections, such as visual inspection or using a metal detector, to prevent blade fragments, bone fragments, or other foreign matter from being mixed into the trotters.

[0110] In the blanching step (S1400), the cut beef trotters can be heated in water at a temperature of 95°C to 105°C for 100 to 140 minutes to remove surface impurities and residual foreign matter. If the blanching temperature is below 95°C, the coagulation of the surface and removal of impurities are not sufficiently achieved, and foam, blood residue, and impurities may remain in the broth. If the temperature exceeds 105°C, the surface of the beef trotters may easily collapse due to excessive boiling, and the texture of the meat may become excessively soft or separate.

[0111] In addition, if the heating time is less than 100 minutes, the inside may not be heated sufficiently, which may reduce the effectiveness of removing unwanted odors, and if it exceeds 140 minutes, energy is consumed unnecessarily, and some flavor components may be excessively leached out, which may reduce the flavor of the meat itself.

[0112] A preferred blanching process in one embodiment of the present invention is to heat the cut beef trotters in water at a temperature of 100°C for 120 minutes.

[0113] In the cooling step (S1500), the blanched beef trotters can be cooled in a freezer or according to the two-step cooling process described above. During this process, the collagen inside the beef trotters solidifies into a gel state to form an elastic texture, and subsequently, the bone and soft tissues become easy to separate during the deboning stage. If cooling is insufficient, the bone and soft tissues do not separate easily, and excessive cooling can cause surface cracking and drying.

[0114] In the deboning step (S1600), bones contained in the cooled cow's foot can be removed. Deboning can be performed by an operator using a knife, a bone cutter, or specialized deboning equipment to remove bone and cartilage, leaving only soft tissue and collagen-containing tissue suitable for consumption. If the bones are completely removed at this stage, the possibility of foreign matter caused by bone fragments can be reduced during subsequent cooking, packaging, and distribution processes, and the end consumer can be prevented from feeling any foreign sensation when consuming the product. The bones and inedible tissues generated during the deboning process can be discarded or, if necessary, recycled as raw materials for other uses.

[0116] FIG. 4 is one of the present invention Examples This is a flowchart to explain a manufacturing method using the tail section.

[0117] Referring to FIG. 4, a manufacturing method using a tail portion according to another embodiment of the present invention may include a pretreatment step (S2100) for removing the inedible part of the tail used in Gomtang, a blood removal step (S2200) for removing blood from the pretreated tail, a cutting step (S2300) for cutting the tail from which blood has been removed into a certain length or weight, a blanching step (S2400) for heating the cut tail in water at a certain temperature for a certain period of time to remove surface impurities and residual foreign matter, a boiling step (S2500) for reheating the blanched tail in water at a certain temperature for a certain period of time, and a cooling step (S2600) for cooling the boiled tail under predetermined conditions.

[0118] The pretreatment step (S2100) and blood removal step (S2200) of the tail can be performed in substantially the same way as the pretreatment step (S100) and blood removal step (S200) described above with reference to FIGS. 1 and FIG. 2. Since the tail is a part where muscle and fat are distributed between the bones, it is desirable to sufficiently remove the inedible tissue on the surface by removing the outer skin and inner skin, and if necessary, additional pretreatment processes such as soaking in a solution containing grains or fermented extracts or soaking in a weakly alkaline microbubble solution may be applied.

[0119] In the cutting step (S2300), the tail from which blood has been removed can be cut into a certain length or weight corresponding to the specifications of the ingredients for the beef bone soup. For example, the tail is cut based on the vertebrae, and the cross-sectional diameter of each segment can range from about 4 cm to 6 cm, and the height (thickness) can range from about 3 cm to 5 cm. If the cross-sectional diameter is less than 4 cm or the height is less than 3 cm, it may easily break down during the cooking process, which may reduce its visual presence; conversely, if the cross-sectional diameter exceeds 6 cm or the height exceeds 5 cm, the number of tail pieces served in one bowl may be excessively reduced, which may lower the palatability.

[0120] In addition, the weight of one piece (joint) of the tail may be in the range of about 40g to 100g, and preferably in the range of about 60g to 80g. If the weight of the piece is less than 40g, the meat may become excessively small due to moisture loss during cooking, which may reduce the satisfaction of consumption; if it exceeds 100g, the total weight of the raw meat may increase excessively in a typical oxtail soup composition that provides 2 to 3 pieces per bowl, which may disrupt the balance of the product.

[0121] On average, one segment with a diameter of about 5 cm and a height of about 4 cm can have a weight of about 70 g, and it may be desirable to include 2 to 3 tail pieces per serving. During the cutting process, it is desirable to perform a visual inspection or an inspection using a metal detector to prevent foreign matter, such as bone fragments or blade fragments, from being mixed in.

[0122] In the blanching step (S2400), the cut tail can be heated in water at a temperature of 95°C to 105°C for 100 to 140 minutes to remove surface impurities and residual foreign matter. The blanching temperature and time range can be set considering the balance between removing surface impurities and protecting the tissue, as in the case of beef trotters.

[0123] A preferred blanching process in one embodiment of the present invention is to heat the cut tail in water at a temperature of 100°C for 120 minutes.

[0124] In the boiling step (S2500), the blanched tail may be reheated in water at a temperature of 95°C to 105°C for 100 to 140 minutes. This boiling step serves to sufficiently extract collagen and gelatin components from within the tail and further soften the soft tissues, thereby improving the viscosity and flavor of the final beef bone broth. If the boiling temperature is below 95°C, collagen extraction is insufficient, resulting in low broth viscosity; if it exceeds 105°C, the breakdown of fat and protein proceeds excessively, causing the broth to become cloudy and an excessive amount of oil to rise to the surface. Additionally, if the boiling time is less than 100 minutes, heat is not sufficiently transferred to the center of the tail, leaving tough tissues; and if it exceeds 140 minutes, some amino acid components are excessively broken down, resulting in a bitter taste or off-flavor.

[0125] A preferred boiling process in one embodiment of the present invention is to heat the blanched tail in water at a temperature of 100°C for 120 minutes.

[0126] In the cooling step (S2600), the boiled tail can be cooled in a freezer or according to the two-stage cooling process described above. During this process, the collagen inside the tail solidifies into a gel state to form an elastic texture, making it easy to maintain its shape during packaging and distribution. If cooling is insufficient, the internal temperature remains high, which may lead to microbial growth or quality degradation during storage, while excessive cooling may result in surface drying and freezing burns. Additionally, by including an additional step of placing the boiled tail in a sterilized and cleaned storage container and storing it in a processing room at 15°C or lower for a certain period of time prior to the cooling step, the high temperature immediately after boiling can be gradually lowered, external contamination can be minimized, and temperature shock can be reduced when placed in a freezer.

[0128] FIG. 5 is one of the present invention Examples This is a flowchart to explain a manufacturing method using the following parts.

[0129] Referring to FIG. 5, a method for manufacturing using a shank portion according to another embodiment of the present invention may include a pretreatment step (S3100) for removing the inedible part of the shank used in Gomtang, a blood removal step (S3200) for removing blood from the pretreated shank, a blanching step (S3300) for removing surface impurities and residual foreign matter by heating the shank from which blood has been removed in water at a certain temperature for a certain period of time, a boiling step (S3400) for reheating the blanched shank in water at a certain temperature for a certain period of time, and a cooling step (S3500) for cooling the boiled shank under predetermined conditions.

[0130] The pretreatment step (S3100) and blood removal step (S3200) of the shank can be performed in substantially the same way as the pretreatment step (S100) and blood removal step (S200) described earlier with reference to FIGS. 1 and FIG. 2.

[0131] Since the shank is a part composed mainly of muscle tissue, it is desirable to adjust the chewing texture by appropriately removing the fascia and some thick tendons along with the removal of the outer and inner skin, and if necessary, auxiliary pretreatment processes such as soaking in a solution containing grains or fermented extracts or soaking in a weakly alkaline microbubble solution may be applied.

[0132] By applying an example using hojicha extract, rosemary extract, hijiki extract, chicory extract, or activated carbon / bamboo charcoal bag in the blood removal step (S3200), the off-flavor originating from the red meat color and blood components characteristic of beef shank can be effectively reduced.

[0133] When beef shank is received in a canned state, it is desirable to process it into slices of a certain thickness or flat pieces. For example, when cutting boiled whole beef shank for Gomtang, the shank pieces may be flat pieces of meat with a length of about 3 cm to 5 cm, a width of about 2 cm to 4 cm, and a thickness of about 0.5 cm to 1 cm. If the length is less than 3 cm or the width is less than 2 cm, it may easily fall apart during the cooking process, which may reduce the visual presence and chewing satisfaction; conversely, if the length exceeds 5 cm or the width exceeds 3 cm, the number of shank pieces placed in a bowl may decrease, resulting in an imbalance.

[0134] In addition, the weight of a single piece of shank may range from approximately 10g to 25g, preferably from approximately 12g to 20g. If the weight is less than 10g, it may be difficult to recognize it as a single piece, which may result in reduced visual and sensory satisfaction; if it exceeds 25g, the number of pieces may be excessively reduced based on a pack of Gomtang containing approximately 100g of shank, leading to significant size variations between pieces. On average, a shank piece measuring approximately 4cm in length, 3cm in width, and 0.7cm in thickness may have a weight of approximately 15g, which is It can be used as a standard value when labeling nutritional information or calculating recipes.

[0135] In the blanching step (S3300), the shank can be heated in water at a temperature of 95°C to 105°C for 100 to 140 minutes to remove surface impurities and residual foreign matter. Since the shank is a cut with a high muscle content, the coagulation of surface proteins and the leaching of some fat occur simultaneously during the blanching process, thereby imparting a basic flavor to the broth. However, if the blanching temperature or time deviates from the above range, the meat may become excessively dry, or conversely, it may not be cooked sufficiently, leaving a tough texture.

[0136] A preferred blanching process in one embodiment of the present invention is to heat the beef shank, from which blood has been removed, in water at a temperature of 100°C for 120 minutes.

[0137] In the boiling step (S3400), the blanched shank is reheated in water at a temperature of 95°C to 105°C for 100 to 140 minutes to sufficiently transfer heat to the inside of the muscle and extract more collagen and gelatin components. This process can contribute to securing the viscosity of the broth when the shank is used for Gomtang and to making the shank meat itself soft and moist in texture. If the boiling temperature and time are excessively low or short, collagen extraction is insufficient, which may result in a watery and bland broth; conversely, if they are excessively high or long, some amino acids and fat components may break down, causing a bitter taste or off-flavor.

[0138] A preferred boiling process in one embodiment of the present invention is to heat the blanched shank in water at a temperature of 100°C for 120 minutes.

[0139] In the cooling step (S3500), the boiled shank can be cooled in a freezer or according to the two-stage cooling process described above. By stabilizing the collagen gel structure formed inside the shank during the cooling process, excessive moisture loss can be reduced upon reheating, and tissue damage can be minimized during packaging and distribution. If the cooling time is too short, the internal temperature may not be lowered sufficiently, leading to quality deterioration during storage, and if it is too long, surface drying and freezing burns may occur.

[0142] Hereinafter, the technical features of the present invention will be described with reference to examples in order to examine them in detail. However, this is merely one preferred embodiment of the present invention and does not represent all technical concepts of the present invention; therefore, it should be understood that various equivalents and modifications that can replace them may exist at the time of filing the present invention.

[0144] [Example 1]

[0145] Each composition was prepared according to the manufacturing method of the present invention using the trotters, tail, and shank portions.

[0146] In the pretreatment stage, the outer skin was removed, the trotters were frozen at -18°C or below, and the inner skin was removed (in a workplace at 15°C or below). Blood was then removed by immersing the trotters in purified water for 3 hours. Subsequently, the blood-removed trotters were cut into pieces approximately 4 cm in length or 20 g in weight, and then blanched in 100°C water for 120 minutes. During the blanching process, impurities floating on the surface were frequently removed using a stainless steel strainer. After blanching, the trotters were cooled in a freezer for 12 hours. Afterward, the bones were removed through the deboning stage, and only the collagen-rich soft tissue was recovered.

[0147] The tails were subjected to the same pretreatment and blood removal steps as the beef trotters, and were then cut at the vertebrae to have a cross-sectional diameter of approximately 5 cm and a height of approximately 4 cm, or to have a weight of approximately 70 g per piece. The cut tails were blanched in 100°C water for 120 minutes, followed by an additional 120 minutes of boiling under the same conditions. During the blanching and boiling processes, impurities floating to the surface were removed using a strainer. After heat treatment, the tails were cooled under the same conditions as the beef trotters.

[0148] For the shank, the pretreatment and blood removal steps were performed in the same manner as for the cow's trotters. Then, the boiled whole shank was cut into pieces approximately 4 cm in length, 3 cm in width, and 0.7 cm in thickness, or each piece was prepared to weigh approximately 15 g. The shank pieces were blanched in 100°C water for 120 minutes, followed by an additional 120 minutes of boiling under the same conditions. Subsequently, cooling was performed under the same conditions as for the cow's trotters and tail.

[0149] The beef feet, tail, and shank prepared in this manner were mixed in a ratio of approximately 1:1:1 (weight ratio) based on solid content, and a single-serving Gomtang sample was prepared by adjusting the amount of the mixed solid content to include 180g of the mixture in 500g of Gomtang broth prepared using beef bones, miscellaneous bones, and brisket.

[0150] In the following other embodiments, only the processing conditions of the trotters, tails, and shanks were changed, and the final beef bone broth sample was prepared by combining the mixed solids of the trotters, tails, and shanks with broth in a single-serving portion.

[0152] [Example 2]

[0153] Example 2 is an example in which the overall process sequence is the same as Example 1, but the size, temperature, heating time, cooling time, etc. are set differently.

[0154] In the pretreatment stage, the beef trotters were subjected to the same procedures as in Example 1, including removing the outer skin, freezing at -18°C or below, removing the inner skin (in a workplace at 15°C or below), and removing blood by immersing in purified water for 3 hours. Subsequently, the blood-removed beef trotters were cut to a length of approximately 3 cm and a weight of approximately 10 g. The cut beef trotters were blanched in water at 95°C for 100 minutes. During the blanching process, impurities floating on the surface were frequently removed using a stainless steel strainer. After blanching was completed, the beef trotters were cooled in a freezer for approximately 3 hours.

[0155] The tail was prepared by performing the pretreatment and blood removal steps in the same manner as in Example 1, and then cut into pieces with a cross-sectional diameter of approximately 4 cm and a height of approximately 3 cm based on the spinal segment, or with a weight of approximately 40 g per piece. The cut tail was blanched in water at 95°C for 100 minutes, followed by an additional boiling at the same temperature for 100 minutes. During the blanching and boiling process, impurities floating on the surface were removed using a strainer. After heat treatment, the tail was cooled in a freezer for approximately 3 hours.

[0156] After performing the pretreatment and blood removal steps in the same manner as in Example 1, the boiled whole shank was cut into pieces approximately 3 cm in length, 2 cm in width, and 0.5 cm in thickness, or each piece was made to weigh approximately 10 g. The shank pieces were blanched in water at 95°C for 100 minutes, and then boiled for an additional 100 minutes at the same temperature. Afterward, the shank pieces were cooled in a freezer for approximately 3 hours.

[0157] The beef feet, tail, and shank processed in this manner were mixed in a ratio of approximately 1:1:1 (weight ratio) based on solid content, and a beef bone broth sample was prepared by mixing them in the same ratio as in Example 1 with the beef bone broth.

[0159] [Example 3]

[0160] Example 3 is an example in which the overall process sequence is the same as Example 1, but the size, temperature, heating time, cooling time, etc. are set differently.

[0161] The pretreatment and blood removal steps for the beef trotters were performed in the same manner as in Example 1. Subsequently, the blood-removed beef trotters were cut into pieces approximately 8 cm in length or 40 g in weight. The cut beef trotters were blanched in water at 105°C for 140 minutes. During the blanching process, impurities floating on the surface were removed periodically using a stainless steel strainer. After blanching was completed, the beef trotters were cooled in a freezer for approximately 24 hours.

[0162] The tail was prepared by performing the pretreatment and blood removal steps in the same manner as in Example 1, and then cut into pieces with a cross-sectional diameter of approximately 6 cm and a height of approximately 5 cm based on the spinal segment, or with a weight of approximately 100 g per piece. The cut tail was blanched in water at 105°C for 140 minutes, followed by additional boiling at the same temperature for 140 minutes. During the blanching and boiling process, impurities floating on the surface were removed using a strainer. After heat treatment, the tail was cooled in a freezer for approximately 24 hours.

[0163] After performing the pretreatment and blood removal steps in the same manner as in Example 1, the boiled whole shank was cut into pieces approximately 5 cm in length, 4 cm in width, and 1 cm in thickness, or each piece was made to weigh approximately 25 g. The shank pieces were blanched in water at 105°C for 140 minutes, and then boiled for an additional 140 minutes at the same temperature. Afterward, the shank pieces were cooled in a freezer for approximately 24 hours.

[0164] The beef feet, tail, and shank processed in this manner were mixed in a ratio of approximately 1:1:1 (weight ratio) based on solid content, and a beef bone broth sample was prepared by mixing them in the same ratio as in Example 1 with the beef bone broth.

[0166] [Example 4]

[0167] Example 4 is an example in which the overall process conditions are the same as Example 1, but a weakly acidic immersion process is added during the pretreatment step.

[0168] Before removing the skin, the trotters, tails, and shanks were immersed for 30 minutes in a solution containing 0.5% by weight of rice koji extract in purified water adjusted to a pH of approximately 4.5. Subsequently, the remaining pretreatment, cutting, blanching, boiling (tails and shanks), and cooling conditions were all set to be the same as in Example 1.

[0169] The processed beef feet, tail, and shank were mixed in a 1:1:1 (weight ratio) ratio based on solid content, and a beef bone broth sample was prepared by mixing the beef bone broth in the same ratio as in Example 1.

[0171] [Example 5]

[0172] Example 5 is an example in which the overall process conditions are the same as in Example 1, but an immersion process using weakly alkaline purified water and microbubbles is added in the pretreatment step.

[0173] Before removing the skin, the trotters, tails, and shanks were immersed in purified water adjusted to a pH of approximately 8.5 containing 0.1% by weight of sodium bicarbonate, and bubbles were supplied for 20 minutes using a microbubble generator. Subsequently, the remaining pretreatment, cutting, blanching, boiling (tails and shanks), and cooling conditions were all set to be the same as in Example 1.

[0174] Beef feet, tail, and shank were mixed in a 1:1:1 (weight ratio) ratio based on solid content, and a beef bone broth sample was prepared by mixing them in the same ratio as in Example 1.

[0176] [Example 6]

[0177] Example 6 is an example in which the overall process conditions are the same as in Example 1, but an aqueous solution containing Hojicha extract is used in the blood removal step.

[0178] The pretreatment steps for the trotters, tails, and shanks (removal of outer skin, frozen storage at -18°C or below, removal of inner skin) were performed in the same manner as in Example 1. In the blood removal step, the raw meat was immersed for 3 hours in an aqueous solution containing 0.1% by weight of Hojicha extract instead of purified water.

[0179] Afterwards, the remaining pretreatment, cutting, blanching, boiling (tail and shank), and cooling conditions were all set to be the same as in Example 1.

[0180] The processed beef feet, tail, and shank were mixed in a 1:1:1 (weight ratio) ratio based on solid content, and a beef bone broth sample was prepared by mixing the beef bone broth in the same ratio as in Example 1.

[0182] [Example 7]

[0183] Example 7 is an example in which weak acidic soaking in the pretreatment step (Example 4) and the application of Hojicha extract in the blood removal step (Example 6) were performed simultaneously.

[0184] Beef feet, tails, and shanks were first immersed for 30 minutes in an immersion solution containing 0.5% by weight of rice koji extract in purified water adjusted to a pH of approximately 4.5, followed by the removal of the outer skin, freezing at -18°C or below, and the removal of the inner skin (in a workplace at 15°C or below). Subsequently, in the blood removal step, they were immersed for 3 hours in an aqueous solution containing 0.1% by weight of Hojicha extract.

[0185] Afterwards, the remaining pretreatment, cutting, blanching, boiling (tail and shank), and cooling conditions were all set to be the same as in Example 1.

[0186] The processed beef feet, tail, and shank were mixed in a 1:1:1 (weight ratio) ratio based on solid content, and a beef bone broth sample was prepared by mixing the beef bone broth in the same ratio as in Example 1.

[0188] [Comparative Example 1]

[0189] In Comparative Example 1, a conventional process of simply washing and then heating was applied to the trotters, tail, and shank without performing a separate pretreatment process or blood removal process.

[0190] After briefly washing the beef feet, tails, and shanks with tap water, the ingredients were placed directly into a cooking tank without any separate standards regarding cutting size or weight, and water was added to sufficiently submerge the ingredients. Subsequently, the cooking tank was heated and boiled for about 60 minutes while maintaining the internal temperature at approximately 120°C, after which heating was stopped and the ingredients were cooled in that state.

[0191] The processed beef feet, tail, and shank were mixed in a 1:1:1 (weight ratio) ratio based on solid content, and a beef bone broth sample was prepared by mixing the beef bone broth in the same ratio as in Example 1.

[0193] [Experimental Example]

[0194] Sensory evaluation

[0195] After processing the cow's trotters, tail, and shank according to each of Examples 1 to 7, the cow's trotters, tail, and shank processed as in Example 1 were mixed in a ratio of approximately 1:1:1 (weight ratio) based on solid content, and mixed with beef bone broth prepared using beef bones, miscellaneous bones, and brisket to produce a single-serving sample of beef bone broth.

[0196] In all examples, the cooking conditions of the beef bone broth used (part used, heating temperature and time, salt content, etc.) were kept the same, and the mixing ratio of beef trotters, tails, and shanks, as well as the total solid content (e.g., 180g of solid content in 500g of broth) were also kept the same, so that only the processing conditions of the raw meat differed for each example, and the taste, off-flavor, and texture were investigated.

[0197] Meanwhile, the beef bone broth sample of Comparative Example 1 was prepared by simply washing beef feet, tails, and shanks, heating them collectively at approximately 120°C for 60 minutes, naturally cooling them without performing separate pretreatment, blood removal, heat treatment by part, or freezing and cooling processes, and then extracting the broth and solids together and dividing them into single-serving portions.

[0198] Taste, off-flavor, and texture were scored by 30 professional panel members (15 men, 15 women) according to the following criteria, and the average was calculated.

[0199] 0 points: Low flavor in terms of taste. Strong off-flavor in terms of off-flavor. Tough when chewed in terms of texture.

[0200] 5 points: High flavor in terms of taste. No off-flavor. Soft to chew in terms of texture.

[0201] The evaluation results for the taste, off-flavor, and texture mentioned above are as shown in Table 1.

[0203] division taste unpleasant smell Texture Example 1 4.5 4.4 4.5 Example 2 3.6 3.8 3.4 Example 3 3.9 3.9 3.7 Example 4 4.6 4.6 4.5 Example 5 4.5 4.6 4.4 Example 6 4.7 4.8 4.6 Example 7 4.9 4.9 4.7 Comparative Example 1 3.0 2.8 3.0

[0204] As shown in Table 1, Comparative Example 1 showed the lowest scores in all three categories: taste, off-flavor, and texture. Due to process conditions relying on short-term high-temperature heating and natural cooling after simple washing, off-flavor originating from the raw meat was not sufficiently removed, and because the cutting size and heat treatment conditions of the trotters, tails, and shanks did not take into account the characteristics of each part, the flavor of the broth and the texture of the solids were evaluated as generally inferior compared to the embodiments of the present invention.

[0205] Meanwhile, Example 1, which corresponds to the standard process, received an overall excellent evaluation in terms of taste, off-flavor, and texture. It is judged that the high palatability was achieved because the richness of the broth and the texture of the meat pieces were in harmony, resulting from a balanced combination of the cutting sizes of the trotters, tail, and shank, the blanching and boiling times, and the cooling conditions.

[0206] In contrast, Example 2, which applied minimum range conditions, had a relatively short blanching and boiling time and a small cutting size, so some meat pieces were not sufficiently tenderized, resulting in a low texture score, and the removal of off-flavors was also insufficient, so the taste and off-flavor evaluations were lower than those of Example 1.

[0207] Example 3, which applied the maximum range conditions, showed some reduction in off-flavors due to sufficient heat treatment, but the taste and texture evaluations were lower than those of Example 1 due to tissue softening and some reduction in flavor caused by excessive heating.

[0208] Example 4, which added a weakly acidic immersion during the pretreatment step, and Example 5, which added a weakly alkaline and microbubble immersion, showed a slight improvement in off-flavor evaluation compared to the standard process, Example 1, while taste and texture were at nearly equivalent levels. This can be interpreted as a result of the additional removal of blood components and off-flavor-causing substances remaining in the outer skin, inner skin, and membrane tissues during the pretreatment step, thereby reducing the off-flavor of the broth and meat. However, the application of the auxiliary pretreatment process alone did not result in a difference significant enough to demonstrate a superior improvement compared to the standard process.

[0209] Example 6, which used an aqueous solution containing Hojicha extract in the blood removal step, showed a higher off-flavor evaluation compared to Examples 1, 4, and 5, and the broth exhibited a cleaner and milder flavor, resulting in an improved taste evaluation. In addition, since the cutting, heat treatment, and cooling conditions were maintained identically to Example 1 even with the addition of the blood removal process, the texture evaluation was also found to be slightly superior to the standard process.

[0210] Example 7, which applied both the weak acid immersion in the pretreatment step and the Hojicha extract treatment in the blood removal step, showed the highest evaluation in all three categories: taste, off-flavor, and texture. This is believed to be because off-flavor-causing components present on the surface and inside the raw meat were comprehensively removed through the pretreatment and blood removal processes, while simultaneously maintaining the same cutting, heat treatment, and cooling conditions as in Example 1, thereby optimizing both the richness of the broth and the texture of the meat pieces.

[0211] Therefore, it can be seen that when beef feet, tails, and shanks are processed separately according to the manufacturing method of the present invention and then prepared into beef bone broth, the examples can provide raw meat for beef bone broth and beef bone broth products that are significantly superior in terms of taste, off-flavor, and texture compared to the conventional simple heating process as in Comparative Example 1.

[0212] In particular, superior taste, odor, and texture compared to conventional processes can be secured using only the standard process (Example 1), and by applying conditions such as Example 7, which appropriately combines additional processes during pretreatment and blood removal, a high-collagen beef bone broth product with further improved consumer preference can be provided.

[0214] As described above, preferred embodiments of the present invention have been disclosed in this specification and drawings; however, it is obvious to those skilled in the art that other variations based on the technical spirit of the present invention are possible in addition to the embodiments disclosed herein. Furthermore, although specific terms have been used in this specification and drawings, they are used merely in a general sense to facilitate the explanation of the technical content of the present invention and to aid in understanding the invention, and are not intended to limit the scope of the present invention. Accordingly, the detailed description above should not be interpreted restrictively in any respect and should be considered illustrative. The scope of the present invention should be determined by a reasonable interpretation of the appended claims, and all modifications within the equivalent scope of the present invention are included within the scope of the present invention.

Claims

Claim 1 A method for preparing a Gomtang composition, comprising: a pretreatment step for removing inedible parts of raw meat used in Gomtang; a blood removal step for removing blood from the pretreated raw meat; a heat treatment step for heat treating the raw meat from which blood has been removed; and a cooling step for cooling the heat-treated raw meat under predetermined conditions; wherein the raw meat comprises any one of beef trotters, tails, and shanks; and the pretreatment step comprises: an outer skin removal step for removing an outer membrane or skin from the surface of the raw meat; a freezing storage step for freezing the raw meat from which the outer skin has been removed by storing it in a freezer at -18°C or lower; and an inner skin removal step for removing membrane tissue attached to the inside or around the bone of the frozen raw meat; wherein the outer skin removal step and the inner skin removal step are characterized by removing the outer skin and inner skin of the raw meat in a room maintained at a temperature of 15°C or lower. Claim 2 A method for preparing a Gomtang composition according to claim 1, wherein the blood removal step comprises immersing the pretreated raw meat in purified water for at least 3 hours to remove blood. Claim 3 A method for preparing a Gomtang composition, further comprising: a cutting step of cutting the raw meat into a certain length or certain weight when the raw meat from which blood has been removed is either a cow's foot or a tail, in the case of paragraph 2. Claim 4 A method for preparing a Gomtang composition according to claim 2, wherein the heat treatment step comprises a blanching step of heating the raw meat from which blood has been removed in water at a temperature of 95°C to 105°C for 100 to 140 minutes to remove surface impurities and residual foreign matter. Claim 5 A method for preparing a beef bone broth composition according to claim 4, wherein the blanching step includes a process of removing impurities floating on the surface of the water using a stainless steel strainer during the blanching process. Claim 6 A method for preparing a Gomtang composition according to claim 5, wherein the cooling step further comprises cooling the blanched raw meat in a freezer for 3 to 24 hours, and, if the cooled raw meat is beef trotters, a deboning step for removing bones contained in the cooled raw meat after the cooling step. Claim 7 A method for preparing a Gomtang composition according to claim 4, wherein the heat treatment step further comprises a boiling step of reheating the blanched raw meat in water at a temperature of 95°C to 105°C for 100 to 140 minutes when the blanched raw meat is either a tail or a shank; and the cooling step is characterized by cooling the boiled raw meat in a freezer for 3 to 24 hours. Claim 8 delete Claim 9 delete Claim 10 delete

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