Method for manufacturing beef leg bone soup and beef leg bone soup manufactured thereby

Abstract

The present invention relates to a method for manufacturing beef leg bone soup and beef leg bone soup manufactured thereby.

Description

Method for producing ox bone soup and ox bone soup produced thereby

[0001] The present invention relates to a method for producing bone soup and bone soup produced thereby.

[0002] Gomtang is a traditional Korean food. Our ancestors made gomtang by boiling beef bones in an iron cauldron for a long time.

[0003] This traditional gomtang recipe involves boiling the bones in a pot once to drain the blood, then placing the bones in the cauldron and braising them for a long time. As the water boils, the bones' liquid is infused and the hot steam escapes, minimizing the boney odor. Depending on the skill of the cook and the amount of fat in the broth, gomtang can vary in flavor.

[0004] The downside to this type of gomtang is that it is not a food that can be made in a short time, and it is a food that requires a lot of care and dedication to bring out its flavor. Modern people with busy lives not only do not have time to cook it at home, but also have no choice but to give up on cooking it due to the complicated manufacturing process and buy it at the market or eat it at a specialty restaurant. However, this also has the problem that the taste varies depending on the manufacturer or the chef of the restaurant.

[0005] Looking at the prior art in this field, the device and method for producing beef bone concentrate of Patent Publication No. 10-2007-0041941 (hereinafter referred to as “prior art”) are characterized by comprising: an extraction tank into which beef bones, water, and materials for extracting beef bone liquid are introduced, and the inside is heated while applying pressure; a filtering device that filters impurities present in the liquid and advances the liquid when the liquid extracted from the extraction tank is discharged; a concentration tank connected to the filtering device, into which the liquid filtered by the filtering device is introduced, and which concentrates the liquid into a paste state and then discharges it; and a magnetic filter installed in a discharge pipe through which the concentrate of the concentration tank is discharged to filter out harmful components contained in the concentrate; and a step of crushing beef bones, the freshness and normal condition of which have been confirmed, into a target size and introducing them into the extraction tank together with water, and then heating the crushed beef bones to release blood and remove foam and dregs; It can be seen that a method for manufacturing a beef bone concentrate has been disclosed, characterized by comprising: a step of providing pressure inside an extraction tank to extract liquid from the added beef bones and heating it so that the liquid comes out from the crushed beef bones, and leaving it for a certain period of time while maintaining a certain pressure and temperature to mature it; a step of removing the pressure inside the extraction tank, removing beef tallow, etc. from the extracted and matured liquid, filtering it by passing it through a filter net, and putting the filtered liquid into a concentration tank to concentrate the liquid into a paste state; and a step of sterilizing the concentrated liquid, inspecting whether there are any impurities, and packaging and shipping the product.

[0006] The above prior art concentrates beef bones by installing a cooling tower and a condensation tank to provide pressure inside the extraction tank and heat it to extract liquid from the crushed beef bones, and leaving it for a certain period of time while maintaining a certain pressure and temperature to mature it, and then removing the pressure inside the extraction tank, removing beef tallow, etc. from the extracted and matured liquid, filtering it through a filter net, and putting the filtered liquid into a concentration tank to concentrate the liquid into a paste state. However, the prior art simply concentrates beef bones, and although beef bones should be boiled for a long time to make a thick gomtang by boiling the remaining liquid inside the beef bones, there was a problem in that it simply extracts beef bone extract, and more precisely, it cannot produce the taste of beef bone gomtang.

[0007] In addition, recently, along with the aforementioned sagol gomtang, a health food called samwootang, which is made by boiling oxtail and ginseng in sagol gomtang, has been manufactured and sold. However, as mentioned above, sagol gomtang cannot maintain a consistent taste and flavor, which is causing problems in the manufacture and sale of samwootang.

[0008] An object of the present invention is to provide a method for producing ox bone soup, comprising the steps of: preparing a broth; preparing ox bone broth; and mixing and heating the broth and ox bone broth, wherein the step of preparing the broth satisfies the following steps 1) to 5).

[0009] Step 1) The step of removing by-products consisting of bones, offal, and tail from Korean beef.

[0010] Step 2) Quick freezing of the deboned by-products

[0011] Step 3) After adjusting the weight ratio of bone:bone = 1:1, the first heating step is performed with purified water.

[0012] Step 4) Step of removing impurities after the first heating and performing the second heating.

[0013] Step 5) After the second heating, remove impurities, adjust the weight ratio of the tail to the sum of the bones and miscellaneous bones: tail = 1:1, and then heat it a third time to secure the broth.

[0014] In particular, the steps of making the broth and preparing the oxtail are divided as described above, and heating and time are controlled at each step, so that it has the characteristic of being able to make ox bone soup that does not produce any unpleasant odor and has a consistent taste quality.

[0015] However, the technical problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

[0016] An object of the present invention is to provide a method for producing ox bone soup, comprising the steps of: preparing a broth; preparing ox bone broth; and mixing and heating the broth and ox bone broth, wherein the step of preparing the broth satisfies the following steps 1) to 5).

[0017] Step 1) The step of removing by-products consisting of bones, offal, and tail from Korean beef.

[0018] Step 2) Quick freezing of the deboned by-products

[0019] Step 3) After adjusting the weight ratio of bone:bone = 1:1, the first heating step is performed with purified water.

[0020] Step 4) Step of removing impurities after the first heating and performing the second heating.

[0021] Step 5) After the second heating, remove impurities, adjust the weight ratio of the tail to the sum of the bones and miscellaneous bones: tail = 1:1, and then heat it a third time to secure the broth.

[0022] In one embodiment of the present invention, a method for producing ox bone soup is provided, wherein the step of preparing the ox bone soup satisfies the following steps A) to C).

[0023] Step A) The step of securing raw meat by selecting the tail and rump parts with a yield of 40% or more and a thickness of 3 cm or more and 5 cm or less.

[0024] Step B) Step of removing blood by placing the selected raw meat in purified water.

[0025] Step C) Step of heating the raw meat from which the blood has been removed by adding purified water and seasoning.

[0026] In the above step C), the seasoning includes at least one selected from the group consisting of dasida, sea salt, MSG, pepper powder, minced garlic, and bay leaves.

[0027] In one embodiment of the present invention, a method for producing ox bone gomtang is provided, wherein the heating temperature of step 3) of producing the broth is 80°C or more and 110°C or less, the heating temperature of step 4) of producing the broth is 90°C or more and 120°C or less, and the heating temperature of step 5) of producing the broth is 50°C or more and 70°C or less.

[0028] In one embodiment of the present invention, a method for producing bone soup is provided, wherein the heating time in steps 3) to 5) of producing the broth is 6 hours or more and 10 hours or less.

[0029] In one embodiment of the present invention, a method for producing bone soup is provided, which includes a step of rapidly cooling the broth at a temperature of -10°C or lower for 10 hours or longer in step 2) of producing the broth.

[0030] In one embodiment of the present invention, a method for producing ox bone soup is provided, wherein the time for removing blood in step B) of preparing the ox bone soup is 5 hours or more.

[0031] In one embodiment of the present invention, a method for producing ox bone soup is provided, wherein the heating temperature in step C) of preparing the ox bone soup is 80°C or more and 110°C or less, and the heating time is 1 hour or more and 4 hours or less.

[0032] In one embodiment of the present invention, a method for producing ox bone soup is provided, comprising the step of mixing and heating the broth and the ox tail meat, the step of heating over high heat of 110°C or higher and 150°C or lower for 5 to 10 minutes; and the step of removing impurities.

[0033] Finally, we would like to provide a bone soup manufactured according to the manufacturing method described above.

[0034] The present invention features a method for producing sagol gomtang.

[0035] The present application divides the steps of manufacturing broth and preparing oxtail meat as described above into steps, and by controlling heating and time at each step, it has the characteristic of being able to manufacture ox bone soup that does not produce any unpleasant odor and has a consistent taste quality.

[0036] However, it should be understood that the above effects are not limited to the above effects, and include all effects that can be inferred from the composition of the invention described in the detailed description or claims.

[0037] Figure 1 is a diagram showing separately packaging and dividing by-products during broth production according to the present application.

[0038] Hereinafter, the present invention will be described in detail with examples to aid understanding. However, the following examples are merely illustrative of the present invention and are not intended to limit its scope. These examples are provided to more fully explain the present invention to those of ordinary skill in the art. The present invention is not limited to the examples presented herein and may be embodied in other forms.

[0039] The present invention relates to a beef bone soup and a method for producing the same, which is prepared by mixing and boiling all the bones of a cow, namely, the ox bone, ox tail, ox bones, ox head bones, and ox feet, to extract all the beneficial ingredients of the bones.

[0040] Typically, gomtang is made by first soaking bones in cold water, changing the water every hour for 3 to 4 hours to drain the blood from the bones, then boiling water to submerge the bones, blanching the bones in this boiling water, discarding the first boiling water to remove any gamey or unpleasant odors, and then washing the bones thoroughly again, filling the pot with cold water, and boiling for more than 3 hours.

[0041] The present invention also shares some of the same processes, but varies the process (temperature and time) for obtaining broth according to the characteristics of each bone, and includes a step for preparing the oxtail separately. This was developed by combining the inventor's know-how acquired through the long process of boiling ox bone soup. Therefore, the present invention is an organic combination of the traditional gomtang cooking method and the inventor's know-how.

[0042] An object of the present invention is to provide a method for producing ox bone soup, comprising the steps of: preparing a broth; preparing ox bone broth; and mixing and heating the broth and ox bone broth, wherein the step of preparing the broth satisfies the following steps 1) to 5).

[0043] Step 1) The step of removing by-products consisting of bones, offal, and tail from Korean beef.

[0044] Step 2) Quick freezing of the deboned by-products

[0045] Step 3) After adjusting the weight ratio of bone:bone = 1:1, the first heating step is performed with purified water.

[0046] Step 4) Step of removing impurities after the first heating and performing the second heating.

[0047] Step 5) Step of removing impurities after the second heating and heating a third time to secure broth.

[0048] This application has the characteristic of being able to produce bone soup with no off-flavor and consistent taste quality by dividing the steps of preparing broth and preparing oxtail as described above and controlling the heating and time at each step. That is, in order to prevent the oxtail from producing an off-flavor when the steps of preparing broth and preparing oxtail are performed together and the optimal temperatures are different, this application studied a manufacturing method in which the steps of preparing broth and preparing oxtail are performed separately and then mixed.

[0049] In this application, the "miscellaneous bones" refer to bones other than the shin bones, tail, and shins. They are inexpensive but rich in calcium. Furthermore, they possess a subtle, indescribable flavor, and when boiled in gomtang (beef bone soup), their savory flavor lingers for a long time after consumption.

[0050] Below, the steps for making broth are described in more detail.

[0051] In the present application, the production of broth can satisfy the following steps 1) to 5).

[0052] Step 1) The step of removing by-products consisting of bones, offal, and tail from Korean beef.

[0053] Step 2) Quick freezing of the deboned by-products

[0054] Step 3) After adjusting the weight ratio of bone:bone = 1:1, the first heating step is performed with purified water.

[0055] Step 4) Step of removing impurities after the first heating and performing the second heating.

[0056] Step 5) After the second heating, remove impurities, adjust the weight ratio of the tail to the sum of the bones and miscellaneous bones: tail = 1:1, and then heat it a third time to secure the broth.

[0057] In the present application, the above step 1) is a step of deboning by-products from Korean beef to produce broth, and corresponds to a step of deboning and shaping bones, miscellaneous bones, and tails, excluding lean meat that can be used in Korean beef.

[0058] In the present application, step 2) is a step of rapidly freezing the deboned by-product.

[0059] In the case of the above step 2), it corresponds to the step of maturing the deboned by-product.

[0060] In the present application, the rapid cooling temperature of step 2) of producing the broth includes a step of rapid cooling to a temperature of -10°C or lower for 10 hours or longer.

[0061] In the present application, the rapid freezing step of step 2) includes a rapid freezing step at a temperature of -30°C or higher and -10°C or lower, and specifically, may be -25°C or higher and -15°C or lower, and more specifically, -20°C or higher and -15°C or lower.

[0062] In the present application, the rapid cooling step of step 2) may be 10 hours or longer, specifically 11 hours or longer, and 15 hours or shorter, more specifically 13 hours or shorter.

[0063] When step 2) is included as described above, the offal smell in the broth can be removed compared to when the by-product is used as is, and blood can be removed, so the broth has the characteristic of being able to produce a broth with a cleaner taste.

[0064] After the above step 2), a step of dividing and fracturing all of the rapidly frozen bones, offal, and tail may be further included, and a step of washing the fractured by-products in running water may be further included.

[0065] In the present application, step 3) corresponds to the step of first heating the bones and miscellaneous bones.

[0066] In the present application, the above-mentioned deboning process corresponds to the step of dividing the scapula, miscellaneous bones, and tail, fracturing and cooling them, and first adjusting the scapula: miscellaneous bones to a weight ratio of 1:1 as in step 3) above, and then heating them with purified water for the first time.

[0067] First, the ox bones and miscellaneous bones are heated for the first time, and the tail is included in step 5) described later. It was confirmed that in the case of ox bones and miscellaneous bones, if heated for a long time, the deep flavor of gomtang is produced, whereas in the case of the tail, if heated together for a long time, it produces a gamey smell rather than a deep flavor. Accordingly, the addition of the tail in step 5) is a characteristic of the present application.

[0068] In the present application, the heating temperature of step 3) of preparing the broth may be 80°C or more and 110°C or less, and the heating time of step 3) of preparing the broth may be 6 hours or more and 10 hours or less.

[0069] In another embodiment, the heating temperature of step 3) of preparing the broth is 80°C or more and 110°C or less, specifically 90°C or more and 110°C or less, and more specifically 110°C, and the heating time of step 3) of preparing the broth may be 6 hours or more and 10 hours or less, or 8 hours or more and 10 hours or less, and specifically 8 hours.

[0070] In the present application, the step 4) corresponds to the step of removing impurities after the first heating and performing the second heating. In the case of the step 4), the heating temperature of the step 4) for preparing the broth is 90°C or more and 120°C or less, as the step is for heating to deepen the flavor of the broth, and the heating time of the step 4) for preparing the broth may be 6 hours or more and 10 hours or less.

[0071] In another embodiment, the heating temperature in step 4) of preparing the broth may be 90°C or higher and 120°C or lower, specifically 90°C or higher and 100°C or lower, and more specifically 95°C.

[0072] In another embodiment, the heating time of step 4) of preparing the broth may be 6 hours or more and 10 hours or less, specifically 7 hours or more and 9 hours or less, and more specifically 8 hours.

[0073] In the present application, step 5) corresponds to a step of removing impurities after the second heating, adjusting the tail to a weight ratio of the sum of the bones and miscellaneous bones: tail = 1:1, and then heating it a third time to secure broth.

[0074] In the present application, the heating temperature of step 5) of preparing the broth may be 50°C or more and 70°C or less, and the heating time of step 5) of preparing the broth may be 6 hours or more and 10 hours or less.

[0075] In another embodiment, the heating temperature in step 5) of preparing the broth may be 50°C or higher and 70°C or lower, specifically 60°C or higher and 70°C or lower, and more specifically 70°C.

[0076] In another embodiment, the heating time of step 4) of preparing the broth may be 6 hours or more and 10 hours or less, specifically 7 hours or more and 9 hours or less, and more specifically 8 hours.

[0077] That is, it is characterized by heating the ox bones and miscellaneous bones first, and then including the tail in the final stage of broth production. Typically, the ox bones, miscellaneous bones, and tail are all placed in a pot and heated to produce broth, but in the case of the tail, the bones contained within the tail can produce an off-flavor, and it has been found that this off-flavor becomes more severe the longer it is boiled.

[0078] Accordingly, the applicant includes a heating step in three steps as described above. If the heating step is not performed in the three steps described above and only two steps are performed or additional steps are included, the taste of the broth will not be deep and it will have a gamey smell.

[0079] The broth can be prepared as described above, and after processing the broth in the above step and cooling it, the bone soup can be prepared together with the oxtail soup described below, and it can also be packaged and portioned separately and cooled.

[0080] In the present application, a step of preparing tail meat may be further included after the step of preparing the broth, and is specifically as follows.

[0081] Specifically, the step of preparing the above tail meat can satisfy the following steps A) to C).

[0082] Step A) The step of securing raw meat by selecting the tail and rump parts with a yield of 40% or more and a thickness of 3 cm or more and 5 cm or less.

[0083] Step B) Step of removing blood by placing the selected raw meat in purified water.

[0084] Step C) Step of heating the raw meat from which the blood has been removed by adding purified water and seasoning.

[0085] In the above step C), the seasoning includes at least one selected from the group consisting of dashi, sea salt, MSG, pepper powder, minced garlic, and bay leaves.

[0086] In the present application, the above step A) corresponds to the step of securing raw meat.

[0087] In the present application, the step B) is a step of removing blood from the selected raw meat by putting it in purified water, and the time for removing blood in the step B) of preparing the tail meat may be 5 hours or more, specifically 6 hours or more, and may be 10 hours or less, more specifically 8 hours or less, and preferably 6 hours.

[0088] If the blood is not removed as described above, even if the broth and tail meat are prepared separately, the blood may cause a meaty smell.

[0089] In the present application, the step C) is a step of heating the raw meat from which the blood has been removed by adding purified water and seasoning, and in the step C), the seasoning may include at least one selected from the group consisting of dasida, sea salt, MSG, pepper powder, minced garlic, and bay leaves.

[0090]

[0091] *That is, the above step C) corresponds to the step of seasoning the caudal meat. At this time, the heating temperature of step C) of preparing the caudal meat may be 80°C or higher and 110°C or lower, and the heating time may be 1 hour or higher and 4 hours or lower.

[0092] This may include a step of mixing the prepared broth and the tail meat described above and heating them, a step of heating them over high heat of 110°C or higher and 150°C or lower for 5 to 10 minutes, and a step of removing impurities.

[0093] Specifically, it may include a step of mixing and heating the broth and the aforementioned tail meat, a step of heating on high heat of 110°C or higher and 150°C or lower, specifically 130°C, for 5 to 10 minutes, specifically 7 minutes; and a step of removing impurities.

[0094] The step of removing the above impurities corresponds to the step of removing oil, etc. generated during heating.

[0095] Finally, we would like to provide a bone soup manufactured according to the manufacturing method described above.

[0096] By going through the steps above, you can make ox bone soup, and then top the soup with gomyeong to complete the ox bone soup.

[0097] Although exemplary embodiments of the present invention have been described above, the present invention is not limited thereto, and those skilled in the art will understand that various changes and modifications are possible within the scope and spirit of the claims set forth below.

[0098] Below, for more specific explanation, examples will be given to provide a detailed explanation.

[0099] Example 1.

[0100] <Preparing raw materials>

[0101] Sagol (domestic Korean beef), japbon (domestic Korean beef), taechubangol (domestic Korean beef), kkori (domestic Korean beef), purified water, green onion, dasida, sea salt, MSG, pepper powder, minced garlic, bay leaf

[0102] <Broth Making Process>

[0103] Byproducts (bones, offal, tail) from Hanwoo beef are deboned, shaped, and then rapidly frozen at -18°C for 12 hours. The rapidly frozen product is then fractured according to each specification.

[0104] Impurities (bone powder) attached to the fractured product are washed in running water, and the washed bones and miscellaneous bones are placed in a large pot with 70 L of purified water in a 1:1 weight ratio and heated at 110℃ for 8 hours.

[0105]

[0106] *After the first heating is complete, remove impurities, add 50 L of purified water to the pot, and heat for the second time at 95℃ for 8 hours. After the second heating is complete, similarly remove impurities, add 30 L of purified water, and add the tail in a weight ratio of 1:1 (bone + miscellaneous bones:tail) and heat for the third time at 70℃ for 8 hours. After a total of three processing steps, it is cooled and then transferred to small packaging materials.

[0107] <The process of making boiled tail meat>

[0108] Select the tailbone and caudal fin area with a yield of 40% or more and a thickness of 3 cm or more but less than 5 cm.

[0109] The selected raw meat is spread in purified water to remove any blood for six hours. The meat is then drained, the fat removed, and boiled with purified water and various seasonings (dashida, sea salt, MSG, pepper powder, minced garlic, and bay leaves) for at least two hours and thirty minutes to make boiled oxtail.

[0110] <Making Sagol Gomtang>

[0111] Transfer the broth and oxtail stock to a pot and boil over high heat at 130℃ for 7 minutes. Remove any impurities and transfer to a pot. Top the pot with garnishes such as green onions and scrambled eggs to make ox bone soup.

[0112] Comparative Example 1.

[0113] In the above Example 1, ox bone gomtang was prepared in the same manner as in Example 1, except that the tail was included in the first heating step during the broth preparation process at a weight ratio of ox bone + offal:tail = 1:1.

[0114] Comparative Example 2.

[0115] In the above Example 1, sagol gomtang was prepared in the same manner as in the above Example 1, except that the second heating was not performed.

[0116] Comparative Example 3.

[0117] In the above Example 1, after the third heating was completed, the step of removing impurities, adding 30 L of purified water to the pot, and heating for the fourth time at 70°C for 4 hours was additionally included, and the bone gomtang was prepared in the same manner as in the above Example 1.

[0118] Comparative Example 4.

[0119] <Preparing raw materials>

[0120] Sagol (domestic Korean beef), japbon (domestic Korean beef), taechubangol (domestic Korean beef), kkori (domestic Korean beef), purified water, green onion, dasida, sea salt, MSG, pepper powder, minced garlic, bay leaf

[0121] <Broth Making Process>

[0122] Byproducts (bones, offal, tail) from Hanwoo beef are deboned, shaped, and then rapidly frozen at -18°C for 12 hours. The rapidly frozen product is then fractured according to each specification.

[0123] Select the tailbone and caudal fin area with a yield of 40% or more and a thickness of 3 cm or more but less than 5 cm.

[0124] The selected raw meat is spread in purified water to remove any blood for six hours. The meat is then drained, the fat removed, and boiled with purified water and various seasonings (dashida, sea salt, MSG, pepper powder, minced garlic, and bay leaves) for at least two hours and thirty minutes to make boiled oxtail.

[0125] After this, the washed bones and miscellaneous bones are placed in a large pot with 70L of purified water in a 1:1 weight ratio and heated at 110℃ for 8 hours. The tail meat is also heated at this time.

[0126] After the first heating is complete, remove impurities, add 50 L of purified water to the pot, and heat for the second time at 95℃ for 8 hours. After the second heating is complete, similarly remove impurities, add 30 L of purified water, and add the tail in a weight ratio of ox bone + miscellaneous bones:tail = 1:1, and heat for the third time at 70℃ for 8 hours. After a total of 3 processing steps and a cooling process, transfer the broth and boiled ox bone to an earthenware pot and boil over high heat at 130℃ for 7 minutes. Remove impurities in the middle and transfer to an earthenware pot. Place garnishes such as green onions and scrambled eggs on the earthenware pot to make ox bone gomtang.

[0127] Experimental example. Sensory evaluation

[0128] The results are the average of the responses from people involved in food manufacturing and the general public regarding the overall aroma, taste, and texture of the bone soup manufactured in the above examples and comparative examples using a 5-point scale (5 points: very good, 4: good, 3: so-so, 2: dislike, 1: very dislike).

[0129] At this time, the sensory evaluation was conducted with a panel of 8 men and 12 women (2 men and 1 woman in their 20s, 2 men and 2 women in their 30s, 2 men and 1 woman in their 40s, 3 men and 2 women in their 50s, 2 men and 3 women in their 60s) and was conducted with a focus on preference.

[0130] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Odor 4.8 2.5 3.0 2.8 3.2 Taste 4.9 3.5 2.8 2.9 2.4 Texture 4.8 4.0 4.2 4.2 2.5 Overall Evaluation 4.8 3.3 3.2 3.1 2.8

[0131] As can be seen in Table 1 above, the present application produced bone soup by separately producing broth and preparing oxtail, and in particular, it was confirmed that it had excellent characteristics in the evaluation of smell, taste, texture, and overall evaluation by performing a third heating during the production of broth and including the oxtail in the final heating step. In the case of Comparative Example 1 above, the oxtail was included in the first heating of the present application, and as can be seen in Table 1 above, an unpleasant odor was generated from the oxtail, resulting in poor results in the evaluation of smell and taste.

[0132] In the case of the above comparative example 2, only two heatings were performed instead of three heatings during the broth production. The texture evaluation was similar to the example, but the taste was not deep enough, so the overall evaluation results were not good.

[0133] In the case of the above comparative example 3, it was confirmed that the fourth heating was performed, and the taste evaluation showed a gamey smell, which was not as good as that of Example 1, and thus it received a poor evaluation in the comprehensive evaluation.

[0134] Lastly, in the case of Comparative Example 4, the broth and tail were not prepared separately, but were prepared together, so the tail meat became tough as it was heated together, resulting in a poor texture. In addition, the tail meat was heated for a long time, resulting in poor evaluations in taste and overall evaluation.

Claims

1. Step for preparing broth; Steps for preparing the tail meat; and A step of mixing and heating the above broth and tail meat; A method for producing bone soup including: The method for producing ox bone gomtang, wherein the step of producing the above broth satisfies the following steps 1) to 5): Step 1) The step of removing by-products consisting of bones, offal, and tail from Korean beef. Step 2) Quick freezing of the deboned by-products Step 3) After adjusting the weight ratio of bone:bone = 1:1, the first heating step is performed with purified water. Step 4) Step of removing impurities after the first heating and performing the second heating. Step 5) A method for producing ox bone soup, comprising the step of removing impurities after the second heating, adjusting the weight ratio of the tail to the sum of the ox bone and miscellaneous bones: tail = 1:1, and then heating it a third time to secure broth.

2. In claim 1, The method for preparing the above ox bone soup satisfies the following steps A) to C): Step A) The step of securing raw meat by selecting the tail and rump parts with a yield of 40% or more and a thickness of 3 cm or more and 5 cm or less. Step B) Step of removing blood by placing the selected raw meat in purified water. Step C) Step of heating the raw meat from which the blood has been removed by adding purified water and seasoning. A method for producing ox bone soup, wherein in the above step C), the seasoning comprises at least one selected from the group consisting of dashi, sea salt, MSG, pepper powder, minced garlic, and bay leaves.

3. In claim 1, The heating temperature in step 3) of manufacturing the above broth is 80℃ or higher and 110℃ or lower, The heating temperature in step 4) of manufacturing the above broth is 90℃ or higher and 120℃ or lower. A method for producing bone gomtang, wherein the heating temperature in step 5) of producing the above broth is 50°C or higher and 70°C or lower.

4. In claim 1, A method for producing ox bone soup, wherein the heating time in steps 3) to 5) of producing the above broth is 6 hours or more and 10 hours or less.

5. In claim 1, A method for producing ox bone gomtang, wherein the rapid cooling temperature in step 2) of producing the above broth includes a step of rapid cooling to a temperature of -10°C or lower for 10 hours or longer.

6. In claim 2, A method for producing ox bone soup, wherein the time for removing blood in step B) of preparing the above-mentioned ox bone soup is 5 hours or more.

7. In claim 2, A method for producing ox bone soup, wherein the heating temperature in step C) of preparing the above-mentioned ox bone soup is 80°C or higher and 110°C or lower, and the heating time is 1 hour or higher and 4 hours or lower.

8. In claim 1, The step of mixing and heating the above broth and tail meat is A method for producing sagol gomtang, comprising the step of heating over high heat at 110℃ or higher and 150℃ or lower for 5 to 10 minutes; and the step of removing impurities.

9. Bone soup manufactured according to the manufacturing method according to any one of Articles 1 to 8.

Images