AU2020273309A1 - Method For Preparation Of Ginseng-Chicken Stew Using Curing Agent - Google Patents

Abstract

OF THE DISCLOSURE Disclosed is a method for preparing ginseng-chicken stew using a curing agent. The method comprises the steps of: washing a chicken with wash water (step 1); pre treating the washed chicken (step 2); curing the pre treated chicken with a curing agent (step 3); macerating a mixture of glutinous rice and non-glutinous rice in macerating water (step 4); inputting the macerated rice mixture, jujube, ginkgo fruits, ginseng, and Codonopsis lanceolate into the inside of the cured chicken (step 5); post-treating the chicken charged with the macerated rice mixture, jujube, ginkgo fruits, ginseng, and Codonopsis lanceolate (step 6); heating the post-treated chicken (step 7); preparing a broth (step 8); cooling the heated chicken and broth (step 9); and primarily packing the cooled chicken, followed by secondarily packing the primarily packed chicken and the cooled broth (step 10). The ginseng-chicken stew is packed such that the chicken and the broth are separated apart, thereby prolonging the shelf life, maintaining an excellent texture sensation for a long time after preparation, and improving the clean taste.

Description

METHOD FOR PREPARATION OF GINSENG-CHICKEN STEW USING CURING AGENT BACKGROUND OF THE INVENTION

1. Field of the invention

The present disclosure relates to a method for

preparation of ginseng chicken stew using a curing

agent and, more particularly, to a method for

preparation of ginseng-chicken stew using a curing

agent, whereby the ginseng chicken stew has an extended

shelf life and retains high texture sensation for a

long period of time after preparation thereof.

2. Description of the Prior Art

In contemporary society, dual-income families and

single households have expanded, thus there is a trend

toward a simplified dietary life. In order to meet the

demands of such convenience-oriented consumers, the food

industry has launched various retort foods that can be

readily cooked and instantly ingested.

In addition to being able to preserve food therein at

room temperature for a long period of time because of

sterilization at a high temperature under high pressure

(retort sterilization), retort food can be instantly and

readily cooked and ingested anywhere and anytime and thus,

consumer demand for such foods has increased.

From old times, ginseng-chicken stew has been known as

a stamina food for persons who lack vitality. In detail,

ginseng-chicken stew is good to persons who are of cold

constitution, are sensitive to cold, lose weight, sweat

profusely, are easily tired, eat only what they want, or

have short attention spans. Ginseng-chicken stew is a

Korean traditional food proven to have a vitality

restoration effect especially in persons who are

unenergetic, have no appetite, women just after and before

delivery, and ailing patients. Ginseng-chicken stew has

been, for the most part, consumed in the summer season

because it is effective for supplementing vigor which

persons are apt to lack in the summer season.

Ginseng-chicken stew is usually prepared by loading

glutinous rice, ginseng, jujube, and garlic to the inside

of a young chicken and braising the same in water

containing Astragalus membranaceus. Chicken meat, which is

a main material of ginseng-chicken stew, has thin and soft

proteinous fibers, with little fat dispersed therein, and

as such, is a protein food that has clean taste and is easy

to digest and absorb. For pregnant and parturient women,

who need the ingestion of high-quality proteins and fats, chicken has been braised in seaweed soup from old times.

In addition, chicken meat is rich in essential amino

acids including methionine and as such, is effective for

granulation. Containing a lot of linoleic acid among fatty

acids, the proteins of chicken meat are effectively used

for preventing adult diseases and are proper as meals for

the elderly and medical patients. In addition, chicken

meat is abundant in vitamins A, B1, B2, and niacin. Mucin

found abundantly in chicken wings promotes body growth,

enhances motor ability, and increases protein absorption.

Much time and labor are required for cooking ginseng

chicken stew that has such advantages, making it

inconvenient to often take ginseng-chicken stew in

consideration of contemporary everyday life. Thus, efforts

have been made to develop a method for preparing instant

ginseng-chicken stew that can be conveniently ingested

within a short time without a complicated cooking process.

Ginseng-chicken stew processed foods are already developed

as convenient foods.

The conventional instant ginseng-chicken stew is

convenient and easy to cook, but suffer from the problems

that the chicken meat gives characteristic odor and taste

and becomes mushy like porridge, with poor mouthfeel.

Korean Patent No. 10-2020-0060806 A (June 02, 2020)

discloses retort ginseng-chicken stew and a preparation method therefor.

The retort ginseng-chicken stew is advantageous in

terms of low fatty acid rancidity, but suffers from a short

shelf life.

[Related Art Document]

[Patent Literature]

(Patent literature 1) KR 10-2020-0060806 A June 02,

2020

SUMMARY OF THE INVENTION

A purpose of the present disclosure is to provide a

method for preparing ginseng-chicken stew using a curing

agent whereby the shelf life can be prolonged.

Another purpose of the present disclosure is to

provide a method for preparing ginseng-chicken stew using a

curing agent whereby excellent the texture sensation of the

chicken can be maintained for a long time after

preparation.

In order to achieve the purposes, the present

disclosure provides the following solutions.

The present disclosure provides a method for preparing

ginseng-chicken stew using a curing agent, the method

comprising the steps of: washing a chicken with wash water

(step 1); pre-treating the washed chicken (step 2); curing the pre-treated chicken with a curing agent (step 3); macerating a mixture of glutinous rice and non-glutinous rice in macerating water (step 4); inputting the macerated rice mixture, jujube, ginkgo fruits, ginseng, and

Codonopsis lanceolate into the inside of the cured chicken

(step 5); post-treating the chicken charged with the

macerated rice mixture, jujube, ginkgo fruits, ginseng, and

Codonopsis lanceolate (step 6); heating the post-treated

chicken (step 7); preparing a broth (step 8); cooling the

heated chicken and broth (step 9); and primarily packing

the cooled chicken, followed by secondarily packing the

primarily packed chicken and the cooled broth (step 10).

In step 1, the wash water contains 60-70 % by weight

of purified water, 15-25 % by weight of Glasswort, 10-20

% by weight of Eleutherococcus senticosus, and 1-5 % by

weight of Solomon's seal.

In step 3, 100 parts by weight of the pre-treated

chicken is cured with 1-5 parts by weight of a curing agent

for 30-35 minutes in a tumbler, wherein: the curing agent

contains 65-75 % by weight of composite salt, 10-20 % by

weight of Korean traditional soy source, and 10-20 % by

weight of a fermented Stevia rebaudiana extract solution;

the composite salt comprises 60-70 % by weight of boiled

salt, 15-20 % by weight of bamboo salt, 10-15 % by weight

of sun-dried salt, and 1-10 % by weight of Suaeda japonica

Makino salt, the boiled salt being deposited after seawater

is heated at 185-190°C for 2-3 days in an iron pot to

concentrate salt, the bamboo salt being made by adding sun

dried salt into a one-side-plugged bamboo cask, sealing the

inlet of the cast with less, and heating the bamboo cask

at 900-950°C for 14-15 hours, the sun-dried salt being

prepared by introducing seawater into a pond, allowing the

seawater to naturally evaporate with solar heat and wind,

and heating the residue at 800-850°C for 1-2 hours in a

less pot, the Suaeda japonica Makino salt being produced

by heating 100 parts by weight of Suaeda japonica Makino in

400-500 parts by weight of water at 105-110°C for 6-7 hours

and drying the resulting extract solution at 60-65°C for

12-13 hours with hot wind; and the fermented Stevia

rebaudiana extract is prepared by steeping 100 parts by

weight of Stevia rebaudiana in 500-600 parts by weight of

water at 100-105°C for 1-2 hours to give an extract

solution, adding 1-5 parts by weight of a microbial

composite to 100 parts by weight of the Stevia rebaudiana

extract solution, fermenting the same at 30-35°C for 12-14

hours, and lyophilizing the fermented solution, the

microbial composite including 40-50 % by weight of Monascus

sp. 20-30 % by weight of Bacillus sp., 10-20 % by weight of

yeast, and 5-15 % by weight of Aspergillus sp.

The Korean traditional soy source is prepared by a process comprising the steps of: macerating soy beans in a

Cordyceps. sp. extract solution (Si); boiling the macerated

soy beans in a Sarcodon aspratus extract solution (S2);

mashing the boiled soy beans and molding the mashed soy

beans, together with Grifola frondosa, into a predetermined

lump form (S3) ; fermenting and drying the molded form of

the mashed soy beans to give a fermented lump of mashed

soybeans (S4); primarily aging the fermented lump of mashed

soybeans in brine in a jar(S5); separating the primarily

fermented matter into solid substances and a soy sauce

solution(S6); and secondarily aging the separated soy sauce

solution, together with a Sparassis crispa extract

solution, in a jar (S7), wherein: step S1 is carried out by

macerating 60-70 parts by weight of soy beans in 100 parts

by weight of a Cordyceps. sp. extract solution at 20-25°C

for 1-2 hours, the Cordyceps. sp. extract solution being

prepared by heating 100 parts by weight of Cordyceps. sp.

in 500-600 parts by weight of water at 95-100°C for 1-2

hours; step S2 is carried out by boiling 40-45 parts by

weight of the macerated soybeans at 100-105°C for 1-2 hours

in 100 parts by weight of a Sarcodon aspratus extract

solution, the Sarcodon aspratus extract solution being

prepared by macerating 100 parts by weight of Sarcodon

aspratus in 400-500 parts by weight of 70 % (v/v) ethanol,

followed by sonication at 200C for 1-2 hours and filtration; step S3 is carried out by mashing the boiled soybeans, adding the mashed soybeans with 1-5 parts by weight of Grifola frondosa powder per 100 parts by weight of the mashed soybeans, and molding same into a predetermined lump form; step S4 is carried out by fermenting the molded lump of mashed soybeans at 26-30°C for 1-2 days in a less room and then drying same to the moisture content of 6-10 % by weight based on the total weight of the molded lump of mashed soybeans to give a molded lump of fermented soybeans; step S5 is carried out by introducing 40-60 parts by weight of the fermented lump of mashed soybeans, together with 100 parts by weight of brine, into a jar and primarily aging same at 20-25°C for

40-50 days; step S6 is carried out by separating the

primarily aged matter into a solid substance and a soy

sauce solution; and step S7 is carried out by adding a

Sparassis crispa extract solution in an amount of 1-5 parts

by weight per 100 parts by weight of the soy sauce solution

to a jar, followed by secondarily aging at 31-35°C for 30

40 days, the Sparassis crispa extract solution being

prepared by heating 100 parts by weight of Sparassis crispa

in 300-400 parts by weight of water at 100-105°C for 1-2

hours..

Step 4 is carried out by macerating a mixture of

glutinous rice and non-glutinous rice at a weight ratio of

1:1 at 20-25°C for 24-25 hours in macerating water, the

macerating water containing 50-60 % by weight of a perilla

leaf extract solution, 35-45 % by weight of a green tea

extract solution, and 1-10 % by weight of a tart cherry

extract solution, wherein: the perilla leaf extract

solution is prepared by heating 100 parts by weight of

perilla leaves at 95-100°C for 1-2 hours in 500-600 parts

by weight of water; and the green tea extract solution is

prepared by heating 100 parts by weight of green tree

leaves in 800-900 parts by weight of water at 80-85°C for

1-2 hours.

Step 8 is carried out by mixing 60-70 % by weight of

purified water, 10-20 % by weight of an aronia extract

solution, 10-20 % by weight of a Pueraria thunbergiana

extract solution, 1-5 % by weight of a Cudrania

tricuspidata Bureau extract, and 1-5 % by weight of

fermented coffee powder and heating same at 90-93°C for 19

21 minutes to prepare a broth, wherein: the aronia extract

solution is prepared by adding 100 parts by weight of

aronia fruits to 800-900 parts by weight of 70%(v/v)

ethanol and leaving the same at 20-25°C for 20-21 hours,

the Pueraria thunbergiana extract solution is prepared by

heating 50-60 parts by weight of Pueraria thunbergiana in

100 parts by weight of water at 100-105°C for 3-4 hours,

followed by filtration, the Cudrania tricuspidata Bureau extract is prepared by adding 800-900 parts by weight of water to 100 parts by weight of Cudrania tricuspidata

Bureau fruits, leaving same at 100-105°C for 4-6 hours,

concentrating the exudate at 50-60°C in a vacuum to give a

70-75Brix Cudrania tricuspidata Bureau concentrate, and

heating the concentrate at 70-75°C for 25-30 minutes, and

the fermented coffee powder is prepared by mixing 10 parts

by weight of green coffee beans with 100 parts by weight of

a lactic acid bacteria culture, fermenting the coffee beans

in an anaerobic manner, roasting the coffee beans for 20-22

minutes, lyophilizing the same at -20°C - -10°C for 20-24

hours, and grinding the lyophilizate, wherein the lactic

acid bacteria culture is prepared by inoculating lactic

acid bacteria at a concentration of 5% into a sterile

medium and anaerobically culturing the bacteria at 360C for

34 hours.

The method for preparing ginseng-chicken stew using a

curing agent in accordance with the present disclosure has

the advantage of prolonging the shelf life by separately

packing the chicken and the broth.

In addition, the method for preparing ginseng-chicken

stew using a curing agent in accordance with the present

disclosure guarantees an excellent texture sensation of the

chicken for a long time after production because the chicken and the broth are separately packed.

In addition, the method for preparing ginseng-chicken

stew using a curing agent in accordance with the present

disclosure can improve a clean taste and remove off flavor

in the product.

DETAILED DESCRIPTION OF THE EXEMPLARY EMBODIMENTS

Below, a detailed description will be given of the

present disclosure.

First, a method for preparing ginseng-chicken stew

using a curing agent in accordance with the present

disclosure is described.

The method for preparing ginseng-chicken stew

using a curing agent in accordance with the present

disclosure comprises the steps of:

washing a chicken with wash water (step 1);

pre-treating the washed chicken (step 2);

curing the pre-treated chicken with a curing agent

(step 3);

macerating a mixture of glutinous rice and non

glutinous rice in macerating water (step 4);

inputting the macerated rice mixture, jujube,

ginkgo fruits, ginseng, and Codonopsis lanceolate into

the inside of the cured chicken (step 5); post-treating the chicken charged with the macerated rice mixture, jujube, ginkgo fruits, ginseng, and Codonopsis lanceolate (step 6); heating the post-treated chicken (step 7); preparing a broth (step 8); cooling the heated chicken and broth (step 9); and primarily packing the cooled chicken, followed by secondarily packing the primarily packed chicken and the cooled broth (step 10).

Step 1 is a step in which a chicken is washed with

wash water.

The wash water contains 60-70 % by weight of

purified water, 15-25 % by weight of Glasswort, 10-20

% by weight of Eleutherococcus senticosus, and 1-5 % by

weight of Solomon's seal.

In the present disclosure, the washing of a

chicken with the wash water enhances a clean taste in

the ginseng-chicken stew.

Glasswort, which is an annual herb belonging to

Chenopodaceae, is a representative halophyte that grows

in soil or waters of high salinity, coming into contact

with saline water, such as marshes, mudflats, or

seashores in, for example, the southern coast, western

coast, Baengnyeong island, Jeju island, or Ulleung

island of Korea. This herb has apparent protruding nodes. Glassworts accumulate a lot of salt in their tissues and are abundant in natural minerals, such as magnesium, calcium, iron, and potassium, and vitamins as well as fibroid materials. Furthermore, the halophytic plants contain essential amino acids such as valine, leucine, proline, and so on, and polysaccharides. In the folk remedy of Korea, glassworts are made as a vegetable side dish to promote the appetite of persons who are drowsy and have no appetite. In Hwagnhae province of Korea, glassworts are also used as a medicine for dyspepsia, stomach problems, hepatitis, renal disorders, etc.

Eleutherococcus senticosus is a species of small,

woody shrubs in the genus Eleutherococcus of the family

Araliaceae native to regions of 40-50° north latitude

in Far Eastern Asia, drainage areas of Ussuri river in

Russia, drainage areas in Heilongjiang province of

China, Hokkaido in Japan, and alpine zones (1,100 m or

higher altitude) in Korea and is colloquially called

Siberian ginseng. Thorns of E. senticosus are 0.5-0.5

cm in length like thin and long pins, are densely

attached to the stalk, and direct toward the earth,

accounting to the main morphological difference from

other Eleutherococcus spp. The thorns start to fall

from the stalk in the plant which is two or more years old. The plant flowers in June, with stamens in long and short forms. The fruits ripen to black around

September. Eleutherosides B and E are extracted from

the barks and roots and have been developed as

effective ingredients in health beverages and medicines

for muscular strengthening, stamina enhancement,

restoration from fatigue, robustness, invigoration, and

for prevention or treatment of neuralgia, stroke,

diabetes, hypertension, hypotension, insomnia, and

rheumatoid arthritis. Rich in various Eleutherococcus

glycosides, vitamins, and minerals, E. senticosus has

attracted much attention as an adaptogenic medicinal

material. From E. senticosus, acanthosides B and D,

which are lignin glycosides, as well as

immunostimulant, water-soluble polysaccharides are

separated. In the leaves, medicinally active

chiisanoside is found while sylingin and coumarin

glycosides as well as Eleutherococcus glycosides are

detected from the roots. Having adaptogenic activity

to confer various activities on biological functions,

those ingredients find a broad spectrum of advantageous

applications in nourishment, prevention of diseases,

and treatment of autoimmune diseases.

Solomon's seal is a monocotyledon perennial plant

in the family Asparagaceae of the order Asparagales.

In Korea, the roots are dried and used to make tea.

Having a characteristic smell and taste and containing

functionally effective ingredients useful for

metabolism promotion, antioxidation, body and mind

relaxation, and blood sugar regulation, the tea is well

consumed in Korea.

Step 2 is a step of pre-treating the washed.

In this pre-treatment step, viscera and fats are

removed from the washed chicken.

In Step 3, 1-5 parts by weight of a curing agent

is added to 100 parts by weight of the pre-treated

chicken which is then cured for 30-35 minutes in a

tumbler.

The curing agent contains 65-75 % by weight of

composite salt, 10-20 % by weight of Korean traditional

soy source, and 10-20 % by weight of a fermented Stevia

rebaudiana extract solution.

In the present disclosure, odors of chicken can be

removed using the curing agent.

The composite salt comprises 60-70 % by weight of

boiled salt, 15-20 % by weight of bamboo salt, 10-15 %

by weight of sun-dried salt, and 1-10 % by weight of

Suaeda japonica Makino salt.

The boiled salt is deposited after seawater is

heated at 185-190°C for 2-3 days in an iron pot to

concentrate salt.

The bamboo salt is made by adding sun-dried salt

into a one-side-plugged bamboo cask, sealing the inlet

of the cast with less, and heating the bamboo cask at

900-9500C for 14-15 hours.

As for the sun-dried salt, seawater is introduced

into a pond and allowed to naturally evaporate with

solar heat and wind. As the water dried up, salt

crystals are harvested. Thereafter, the salt is heated

at 800-850°C for 1-2 hours in a less pot.

The Suaeda japonica Makino salt is produced by

heating 100 parts by weight of Suaeda japonica Makino

in 400-500 parts by weight of water at 105-110°C for 6

7 hours and drying the resulting extract solution at

60-65°C for 12-13 hours with hot wind.

The Korean traditional soy source is prepared by a

method comprising the steps of:

Macerating soy beans in a Cordyceps. sp. extract

solution (Si);

Boiling the macerated soy beans in a Sarcodon

aspratus extract solution (S2);

Mashing the boiled soy beans and molding the

mashed soy beans, together with Grifola frondosa, into

a predetermined lump form (S3);

Fermenting and drying the molded form of the

mashed soy beans to give a fermented lump of mashed

soybeans (S4);

Primarily aging the fermented lump of mashed

soybeans in brine in a jar(S5);

Separating the primarily fermented matter into

solid substances and a soy sauce solution(S6); and

Secondarily aging the separated soy sauce

solution, together with a Sparassis crispa extract

solution, in a jar (S7).

Step S1 is a step in which 60-70 parts by weight

of soy beans are macerated in 100 parts by weight of a

Cordyceps. sp. extract solution at 20-25°C for 1-2

hours. Less than 60 parts by weight of soy beans per

100 parts by weight of a Cordyceps. sp. extract

solution would consume water in an amount more than

necessary, resulting in an economic disadvantage while

more than 70 parts by weight of soy beans could not be

sufficiently macerated in the Cordyceps. sp. extract

solution. At less than 200C for less than one hour,

the soy beans are permeated by too insufficient an

amount of the Cordyceps. sp. extract solution to macerate the soy beans. Under the maceration conditions, the resulting soy source may have an off flavor. When the soy beans are macerated in the

Cordyceps. sp. extract solution at higher than 250C for

longer than two hours, effective ingredients of soy

beans may be eluted into the Cordyceps. sp. extract

solution.

The Cordyceps. sp. extract solution may be

prepared by heating 100 parts by weight of Cordyceps.

sp. in 500-600 parts by weight of water at 95-100°C for

1-2 hours.

Cordyceps is a collection of various fungi the

most of which are parasitic on an insect host and

produce fruit bodies in the insect carcass, forming

Sporocarpic species; a few are parasitic on other

fungi. Representative Cordyceps. sp. includes: the

Cordyceps genus in the Clavicipitaceae family of

ascomycetes fungi that has a sexual organ in a perfect

state; and the Paecilomyces genus, the Torrubiella

genus, and the Podonectria genus in deuteromycetes

fungi. As many as 300 species in the Cordyceps genus,

which forms fruiting bodies, are found in the world.

Various effective ingredients contained in Cordyceps,

such as polysaccharides, cordycepin (3'

deoxyadenosine), ergosterol, mannitol, etc. are used in various medical uses thanks to their biological functions. For example, when administered to cancer cell-implanted mice, an extract from Cordyceps militaris had proven the anticancer effect of inhibiting the growth of solid cancer. It was reported that this anticancer effect is attributed to an increase in the number of natural killer (NK) cells and

T cells and IL-2 expression in the spleen. In

addition, cordycepin, which is a hallmark of Cordyceps

militaris, is known to be inserted, instead of adenine,

into DNA and RNA in cancer cells, thus exhibiting an

anticancer effect.

Step S2 is a step in which 40-45 parts by weight

of the macerated soybeans is boiled at 100-105°C for 1

2 hours in 100 parts by weight of a Sarcodon aspratus

extract solution. When the macerated soybeans are

boiled at less than 1000C for less than one hour in the

Sarcodon aspratus extract solution, the macerated

soybeans may be not boiled sufficiently and the

resulting soy sauce may have an off flavor. When boiled

at higher than 1050C for more than two hours, the

macerated soybeans may have destroyed textures or a

chapped or burst surface to leak effective ingredients.

The Sarcodon aspratus extract solution is prepared

by macerating 100 parts by weight of Sarcodon aspratus in 400-500 parts by weight of 70 % (v/v) ethanol, followed by sonication at 200C for 1-2 hours and filtration.

The Sarcodon aspratus has a characteristic smell,

is taxonomically classified as basidiomycete fungi, and

is rich in nutrients including carbohydrates, proteins,

lipids, minerals, and vitamins. In addition, Sarcodon

aspratus is highly effective for modulating biological

functions and exhibits a prophylactic and alleviative

effect on adult diseases such as cancer, stroke, heart

disease, etc.

Step S3 is a step in which the boiled soybeans are

mashed and the mashed soybeans are added with 1-5 parts

by weight of Grifola frondosa powder per 100 parts by

weight thereof and molded into a predetermined form,

such as a rectangular parallelepiped, etc.

At less than 1 parts by weight of Grifola frondosa

powder per 100 parts by weight of the mashed soybeans,

the effect of reducing a fermentation duration at low

temperatures is decreased and the resulting soy sauce

may have an off flavor. The addition of more than 5

parts by weight of Grifola frondosa powder per 100

parts by weight of the mashed soybeans may result in

poorer preference due to too strong smell of Grifola

frondosa.

Grifola frondosa is a mushroom that belongs to the

genus Grifola of the family Meripliaceae in the order

Polyporales and grows as a necrotroph at the base of

dead broadleaf trees, particularly, Quercus mongolica

var. crispula, chestnut trees, Engler beech, etc. The

mushroom is typically found in late summer to autumn

and native to Eastern Asia, Europe, and North America.

The fruiting body a cluster consisting of tens of caps

which are attached to several branches extending from

the stipe, forming a shape like a conifer cone. The

fruiting body requires a fastidious condition for the

generation thereof, and needs very much light and

oxygen as the stipe and caps develop. Grifola frondosa

tastes and smells good. In herbal medicine, the

mushroom is used as a medicinal material for blood

pressure drop, diuresis, obesity treatment,

invigoration, and antianemic activity.

Step S4 is a step in which the molded lump of

mashed soybeans is fermented at 26-30°C for 1-2 days in

a less room and then dried to the moisture content of

6-10 % by weight based on the total weight thereof to

give a molded lump of fermented soybeans.

At less than 260C for less than one day in the

less room, the molded lump of mashed soybeans may not

be sufficiently fermented. At higher than 300C for more than two days in a less room, the molded lump of the mashed soybeans may be over-fermented, which results in degrading the characteristic taste, smell, and color of the soy sauce.

Step S5 is a step in which 40-60 parts by weight

of the fermented lump of mashed soybeans is introduced,

together with 100 parts by weight of brine, into a jar

and primarily aged at 20-25°C for 40-50 days. The

temperature and duration are factors that have

influence on the degree of aging in the fermented lump

of mashed soybeans. If the temperature is too low or

high, the aging is not properly achieved. Too short or

long durations have negative effects on the taste of

soy sauce. It is therefore very important to maintain

aging temperatures and durations at an optimal range

responsible for the best flavor of soy sauce.

The brine is prepared by adding 16-20 parts by

weight of boiled salt to 100 parts by weight of water.

At 16 parts by weight of boiled salt per 100 parts by

weight of water, contaminating microbes may grow

therein. At more than 20 % by weight of the brine,

aging is not achieved.

Step S6 is a step in which the primarily aged

matter is separated into a solid substance and a soy

sauce solution.

Step S7 is a step in which a Sparassis crispa

extract solution is added in an amount of 1-5 parts by

weight per 100 parts by weight of the soy sauce

solution to a jar, followed by secondarily aging at 31

350C for 30-40 days.

Secondarily aging the soy sauce solution

containing a Sparassis crispa extract solution may

further reduce off-flavor.

The Sparassis crispa extract solution is prepared

by heating 100 parts by weight of Sparassis crispa in

300-400 parts by weight of water at 100-105°C for 1-2

hours.

Sparassis crispa, which is a mushroom belonging to

the Sparassidaceae family in the Aphyllophorales order,

is native to Korea, Japan, China, Europe, North

America, and Australia and is found at the roots or

base of confiner trees in August to September. The

fruiting body grows in an entangled globe that is 10-25

cm in length, with a common thick flesh stipe in the

lower part. The lobes are flat and wavy, resembling

cauliflower, colored white. The odor is pleasant and

the taste of the flesh mild and valuable as a food. In

addition, this mushroom is much richer in B-1,3-D glucan than other mushrooms and as such, exhibits

various biological activities including anticancer, anti-angiogenesis, anti-tumor, anti-bacterial and fungal, and anti-allergic effects, and therapeutic effects on diabetes and acute liver damage.

The fermented Stevia rebaudiana extract is

prepared by steeping 100 parts by weight of Stevia

rebaudiana in 500-600 parts by weight of water at 100

1050C for 1-2 hours to give an extract solution, adding

1-5 parts by weight of a microbial composite to 100

parts by weight of the Stevia rebaudiana extract

solution, fermenting the same at 30-35°C for 12-14

hours, and lyophilizing the fermented solution.

Stevia rebaudiana, which is a perennial plant in

the family Asteraceae, the order Campanulales, the

class Anthophyta, the division Magnoliophyta, grows

along rivers or around damp areas. The development of

the main root is not clear, and there are many side

roots and adventitious roots. In the late stage of

development, thick roots develop and storage functions

are developed. A new branch grows from a potential bud

near the roots, forming a new stem each year. The stem

is straight and the function of the stem is lost during

the winter. Stevia rebaudiana is an herbal plant that

is hundreds of times sweeter than sugar, with no

calories, and is gaining popularity in recent years.

The sweetener stevioside accounts for about 6-7% of the weight of the leaves in the plant. The leaves are used to make a tea and as a substitution for gum.

Stevioside extracted from Stevia rebaudiana is added as

a sweetener in carbonated beverages and is not absorbed

into human digestive organs, thereby having no

influences on blood sugar levels. In addition, this

material passes through the digestive organ and is

discharged as it is, without causing side effects on

the human body. Therefore, stevioside has attracted

intensive attention as a substitute for artificial

sweetener such as sugar, saccharin, aspartame, or the

like.

The microbial composite includes 40-50 % by weight

of Monascus sp. 20-30 % by weight of Bacillus sp., 10

20 % by weight of yeast, and 5-15 % by weight of

Aspergillus sp.

The microbial composite is a mixture of Monascus

sp., Bacillus sp., yeast, and Aspergillus sp. and

produces active composite enzymes.

Monascus sp. which is a red-pigmented filamentous

mold belonging to the genus Monascus of the Ascomycota,

ferment cereals such as rice and the like with the

concomitant production of intense red pigments and

monacolin K. These molds have been long used as natural

food pigments or processed product and for digestion promotion and blood flow improvement. Mevinolin, which is a secondary metabolite produced by Monascus sp., strongly inhibits HMG-CoA (3-hydroxy-methyl-3-glutaryl coenzyme) reductase, which is involved in cholesterol biosynthesis, to reduce blood lipid levels and suppress cholesterol synthesis, thereby exhibiting various functionalities including antifungal activity, blood sugar regulation, blood pressure control, anti-obesity activity, and anticancer activity. In addition,

Monascus sp. produces red pigments (rubropuntain,

monascorubin), yellow pigments (monascin, ankaflavin),

and purple pigments (rubropunctamine,

monascorubramine), which all have antibacterial and

anticancer effects.

Monascus sp. may include at least one selected

from the group consisting of Monascus pilosus, Monascus

ruber, Monascus purpureus, Monascus kaoliang, Monascus

barykery, and Monascus anka.

Bacillus sp. may include at least one selected

from the group consisting of B. subtilis, B.

lichneformis, B. megaterium, B. amyloliquefaciens, B.

natto, B. antharcis, B. lentus, B. pumilus, B.

thuringiensis, B. alvei, B. azotofixans, B. macerans,

B. polymyxa, B. popilliae, B. coagulans, B.

stearothermophilus, B. pasteurii, B. sphaericus, and B.

fastidiosus.

The yeast may include at least one selected from

the group consisting of Saccharomyces rouxii,

Saccharomyces cereviciae, Saccharomyces oviformis, and

Saccharomyces steineri.

The Aspergillus sp. may include at least one

selected from the group consisting of Aspergillus

oryzae and Aspergillus sojae.

Step 4 is a step in which a mixture of glutinous

rice and non-glutinous rice at a weight ratio of 1:1 is

macerated at 20-25°C in macerating water.

The macerating water contains 50-60 % by weight of

a perilla leaf extract solution, 35-45 % by weight of a

green tea extract solution, and 1-10 % by weight of a

tart cherry extract solution.

By macerating the rice mixture in macerating rice,

the ginseng-chicken stew is provided with an improved

clean taste.

The perilla leaf extract solution is prepared by

heating 100 parts by weight of perilla leaves at 95

1000C for 1-2 hours in 500-600 parts by weight of

water.

Perilla frutescens var japonica, which is an

annual herbaceous plant belonging to the family

Lamiaceae, is traditionally grown in broad regions

including Korea, China, India, and Southeast Asia.

Perilla frutescens var japonica is a crop that is

generally cultivated to squeeze oil therefrom. Korea

is the only nation which eats perilla leaves, which

contains aromatic essential oils such as perilla

aldehyde, limonene, pherylketone, phenyl ketone, etc.

With a characteristic flavor that whets the appetite,

perilla leaves are used mainly as raw wrapping

vegetables, seasoned vegetables, or picked vegetables,

etc. and often as a spice and flavoring in stews and

other vegetable dishes.

The green tea extract solution is prepared by

heating 100 parts by weight of green tree leaves in

800-900 parts by weight of water at 80-85°C for 1-2

hours.

Green tea has been used as a favorite food since

B.C. In recent years, green tea has taken center stage

as a health food because various ingredients contained

therein are found to have medicinal effects. Of them,

chlorophyll ingredients of green tea are known to have

health functionality, promoting the consumption of

green tea. Representative biological functions of

chlorophyll include hematopoiesis, enzyme activity

maintenance, detoxification, deodorization, fibrin supply, antiphlogistic activity, metabolism improvement. In addition, chlorophyll may contribute to constitutional improvement and prevention of senescence, caner, genetic mutation, stomach disease, acne, melasma, freckles, dotted moles, anemia, chronic fatigue, heart disease, hypertension, stroke, hepatitis, and liver cirrhosis.

The tart cherry extract solution is prepared by

squeezing tart cherries.

Tart cherries are sour cherries native to regions

from Western Europe to Turkey and have been used as

medicinal materials and foods since about 100 years

ago. Tart cherries are known to reduce chronic

inflammation and are rich in the anti-oxidative

material anthocyanin, thus exhibiting senescence

prevention and anticancer effects. In addition, tart

cherries contain a high level of melatonin and as such,

have functions of modulating bio-rhythms and inducing

sleep and are effective for treating insomnia.

Furthermore, thanks to a high level of fibrins therein,

tart cherries are helpful for discharging cholesterol

and treating constipation, hypertension, and

cardiovascular diseases.

Step 5 is a step in which 10-20 parts by weight of

the macerated rice mixture, 1-5 parts by weight of jujube, 1-5 parts by weight of ginkgo fruits, 1-5 parts by weight of ginseng, and 1-5 parts by weight of

Codonopsis lanceolate were inputted into the inside of

100 parts by weight of the cured chicken.

Jujube is a drupe of a tree in the genus of

Zisiphus in the buckthorn family Rhamnaceae. As many

as 40 cultivars with 400 variants are found. Jujubes

have been long known as an invigorant and to have as

many as 46 medicinal effects including therapeutic

effects on diuresis, should pain, chronic bronchitis,

phlegm, tuberculosis, stomach cold syndrome, etc. Most

Koreans used to add one or two jujube drupes when

making a decoction or boiling water. In addition,

jujubes exhibit digestion promotion, anti-allergic

activity, and hepaprotective activity and have

therapeutic effects on adult diseases such as

colorectal cancer, tuberculosis, bronchitis, and

neurasthenia.

The ginkgo fruits are mature ginkgo seeds after

being are dried and unshelled. They are edible. These

fruits contain 6.4% of proteins, 2.4% of lipids, 36% of

carbohydrates, 0.01% of potassium, 0.218% of

phosphorus, 0.001% of iron, 0.32% of carotene, 0.05% of

vitamin B2, and various kinds of amino acids and cyan glycosides, gibberellin, and cytokinin are also found therein.

Ginseng is known to activate enzymes in the body

to promote metabolism and recovery from fatigue. Its

effects have been long described in many documents.

Codonopsis lanceolata is a plant belonging to the

family Campanulaceae and native to mountainous regions

of the Middle and East Asia, particularly Korea, China,

and Japan. The roots are taken in spring and autumn

and used in popular Korean cuisines. Codonopsis

lanceolata is also known as a medicinal plant effective

for discharge of phlegm, cough relief, invigoration,

fever relief, and for treatment of laryngopharyngitis,

lymphadenopathy, and tumor.

The clean taste of the ginseng-chicken stew

according to the present disclosure is further improved

by inputting jujube, ginkgo fruits, ginseng, and

Codonopsis lanceolata into the empty abdomen of the

chicken.

Step 6 is a step in which the legs of the chicken

having the rice mixture, jujube, gingko fruits,

ginseng, and Codonopsis lanceolata loaded to the

abdomen thereof are crossed to fix the same in the

abdomen.

Step 7 is a step in which the post-treated chicken

is heated at 95-97°C for 17-23 minutes.

The post-treated chicken, if heated at less than

950C for less than 17 minutes, should be further cooked

for a long time just before being served as a dish.

When heated at higher than 97°C for longer than 23

minutes, the post-treated chicken degrades in texture.

Step 8 is a step in which 60-70 % by weight of

purified water, 10-20 % by weight of an aronia extract

solution, 10-20 % by weight of a Pueraria thunbergiana

extract solution, 1-5 % by weight of a Cudrania

tricuspidata Bureau extract, and 1-5 % by weight of

fermented coffee powder are mixed and heated at 90-93°C

for 19-21 minutes to prepare a broth.

The broth of the present disclosure further

improves a clean taste in the ginseng-chicken stew.

The aronia extract solution is prepared by adding

100 parts by weight of aronia fruits to 800-900 parts

by weight of 70%(v/v) ethanol and leaving the same at

20-25°C for 20-21 hours.

Aronia melanocarpa belongs to the Rosaceae family,

native to North America and Eastern Europe. Aronia with

dark red color has been widely grown all over the world

in recent years, and also cultivated as a hybrid breed

between two varieties in horticulture. Aronia, in particular, is known to belong to the group richest in anthocyanins among natural plants. Studies have shown that aronia has not only excellent antioxidative, anti inflammatory, and immunopotentiation effects, but also is therapeutically effective for diabetes and various cardiovascular diseases. In addition, aronia has been applied to cosmetics.

The Pueraria thunbergiana extract solution is

prepared by heating 50-60 parts by weight of Pueraria

thunbergiana in 100 parts by weight of water at 100

1050C for 3-4 hours, followed by filtration.

Pueraria thunbergiana is a perennial plant the

roots of which are, in the most part, alive in the

winter season. This plant is divided as a tree because

the stalk becomes thick each year. It grows at the

sunny foot of a mountain, deeply rooting into properly

moist soil. The stalk extends 20 m or longer. In

Korea, Pueraria thunbergiana was long used as a hardy

plant and as a health food for invigoration. In herb

medicine, the root is used as a medicinal material for

relieving fever. Starch from the root is used in

mixture with mung bean powder to make noodles. The bark

is used as a material for a cloth. In recent years,

the use of Pueraria thunbergiana has become narrow. A

tea is made by steeping the root in hot water.

Pueraria thunbergiana contains the female hormone

estrogen and calcium which are advantageous for

menopausal women, children, and osteoporosis patients.

In addition, the plant is effective for treating skin

disorders such as melasma or acne and atopy. Moreover,

the blood sugar controlling ingredient of Pueraria

thunbergiana is effective for recovery from fatigue and

diabetes treatment and preventive of a sudden increase

in blood sugar level.

The Cudrania tricuspidata Bureau extract is

prepared by adding 800-900 parts by weight of water to

100 parts by weight of Cudrania tricuspidata Bureau

fruits, leaving the same at 100-105°C for 4-6 hours,

concentrating the exudate at 50-60°C in a vacuum to

give a 70-75Brix Cudrania tricuspidata Bureau

concentrate, and heating the concentrate at 70-75°C for

25-30 minutes.

Cudrania tricuspidata Bureau belongs to the

Mulberry family and the fruits are used for many

products such as beverages, jam, red pepper paste,

etc., and contain pharmacological substances such as

GABA, lutein, flavonoids, and morphine, aspartic acid.

In particular, GABA is a neurotransmitter that is

effective in alleviating anxiety, depression, and

insomnia, and for improving memory. Lutein is known to have a strong effect on diabetes and blood pressure by making capillaries stronger.

The fermented coffee powder is prepared by mixing

10 parts by weight of green coffee beans with 100 parts

by weight of a lactic acid bacteria culture, fermenting

the coffee beans in an anaerobic manner, roasting the

coffee beans for 20-22 minutes, lyophilizing the same

at -20°C - -10°C for 20-24 hours, and grinding the

lyophilizate, wherein the lactic acid bacteria culture

is prepared by inoculating lactic acid bacteria at a

concentration of 5% into a sterile medium and

anaerobically culturing the bacteria at 360C for 34

hours.

Step 9 is a step in which the heated chicken and

the broth are cooled to 15-20°C.

Step 10 is a step in which the cooled chicken is

primarily packed and then secondarily packed in an

amount of 100 parts by weight, together with 100-150

parts by weight of the broth.

In the present disclosure, the chicken and the

broth are packed without contact therebetween so that

the ginseng-chicken stew has a prolonged shelf life.

After step 10, the method may further comprise a

step of primarily sterilizing the separated packed chicken and broth at 121-125°C for 5-25 minutes and secondarily at 126-130°C for 60-100 minutes.

The method for preparing ginseng-chicken stew

using a curing agent in accordance with the present

disclosure has the advantage of prolonging the shelf

life by separately packing the chicken and the broth.

In addition, the method for preparing ginseng

chicken stew using a curing agent in accordance with

the present disclosure guarantees an excellent texture

sensation of the chicken for a long time after

production because the chicken and the broth are

separately packed.

In addition, the method for preparing ginseng

chicken stew using a curing agent in accordance with

the present disclosure can improve a clean taste and

remove off flavor in the product.

The configuration and advantages of the present

disclosure will be described in detail below by way of

specific examples to better understand the present

disclosure, but the following examples do not limit the

scope of the present disclosure.

EXAMPLE 1

A chicken was washed with wash water. The wash

water was prepared by mixing 60 % by weight of purified

water, 20 % by weight of glasswort, 15 % by weight of

Eleutherococcus senticosus, and 5 % by weight of

Solomon's seal. From the washed chicken, viscera and

fats were removed. In a tumbler, 100 parts by weight

of this pre-treated chicken was cured with 5 parts by

weight of a curing agent for 30 minutes. The curing

agent was prepared by mixing 70 % by weight of

composite salt, 15 % by weight of Korean traditional

soy source, and 15 % by weight of fermented stevia

extract. The composite salt is prepared by mixing 60

% by weight of boiled salt, 20 % by weight of bamboo

salt, 15 % by weight of sun-dried salt, and 5 % by

weight of Suaeda japonica Makino salt. The boiled salt

was deposited after seawater was heated at 1900C for 3

days in an iron pot to concentrate salt. The bamboo

salt was made by adding sun-dried salt into a one-side

plugged bamboo cask, sealing the inlet of the cast with

less, and heating the bamboo cask at 9500C for 14

hours. As for the sun-dried salt, seawater was

introduced into a pond and allowed to naturally

evaporate with solar heat and wind. As the water dried

up, salt crystals were harvested. Thereafter, the salt

was heated at 8500C for 1-2 hours in a less pot. The

Suaeda japonica Makino salt was produced by heating 100

parts by weight of Suaeda japonica Makino in 500 parts

by weight of water at 1100C for 6 hours and drying the

resulting extract solution at 650C for 12 hours with

hot wind.

In 100 parts by weight of a Cordyceps. sp. extract

solution, 70 parts by weight of beans were macerated at

200C for 2 hours. The Cordyceps. sp. extract solution

was prepared by heating 100 parts by weight of

Cordyceps. sp. in 600 parts by weight of water at 1000C

for 1 hour. Then, 45 parts by weight of the macerated

soybeans were boiled at 1050C for 1 hour in 100 parts

by weight of a Sarcodon aspratus extract solution. The

Sarcodon aspratus extract solution was prepared by

macerating 100 parts by weight of Sarcodon aspratus in

500 parts by weight of 70 % (v/v) ethanol, followed by

sonication at 200C for 2 hours and filtration. The

boiled soy beans were cooled to 200C. The boiled

soybeans were mashed and the mashed soybeans were added

with 5 parts by weight of Grifola frondosa powder per

100 parts by weight thereof and molded into a

rectangular parallelepiped form. The molded lump of

mashed soybeans was fermented at 280C for 2 days in a

less room and then dried to the moisture content of

10 % by weight based on the total weight thereof to give a molded lump of fermented soybeans. Together with 100 parts by weight of brine, 40-60 parts by weight of the fermented lump of mashed soybeans was introduced into a jar and primarily aged at 250C for 50 days. The brine was prepared by adding 20 parts by weight of boiled salt to 100 parts by weight of water.

The primarily fermented matter was separated into solid

substances and a soy sauce solution. A Sparassis

crispa extract solution was added in an amount of 5

parts by weight per 100 parts by weight of the soy

sauce solution to a jar, followed by secondarily aging

at 350C for 30 days to give Korean traditional soy

source. The Sparassis crispa extract solution was

prepared by heating 100 parts by weight of Sparassis

crispa in 400 parts by weight of water at 1000C for 2

hours.

The fermented Stevia rebaudiana extract was

prepared by steeping 100 parts by weight of Stevia

rebaudiana in 600 parts by weight of water at 1000C for

2 hours to give an extract solution, adding 5 parts by

weight of a microbial composite to 100 parts by weight

of the Stevia rebaudiana extract solution, fermenting

the same at 300C for 12 hours, and lyophilizing the

fermented solution. The microbial composite was a

mixture of 50 % by weight of Monascus sp., 30 % by weight of Bacillus sp., 15 % by weight of yeast, and

5 % by weight of Aspergillus sp. The Monascus sp. was

Monascus pilosus, the Bacillus sp. was B. subtilis, the

yeast was Saccharomyces rouxii, and the Aspergillus sp.

was Aspergillus oryzae.

A mixture of glutinous rice and non-glutinous rice

at a weight ratio of 1:1 was macerated at 20-25°C in

macerating water. The macerating water was prepared by

mixing 50 % by weight of a perilla leaf extract

solution, 40 % by weight of a green tea extract

solution, and 10 % by weight of a tart cherry extract

solution. The perilla leaf extract solution was

prepared by heating 100 parts by weight of perilla

leaves at 950C for 2 hours in 600 parts by weight of

water. The green tea extract solution was prepared by

heating 100 parts by weight of green tree leaves in 900

parts by weight of water at 85°C for 2 hours. The tart

cherry extract solution was prepared by squeezing tart

cherries.

Thereafter, 20 parts by weight of the macerated

rice mixture, 5 parts by weight of jujube, 5 parts by

weight of ginkgo fruits, 5 parts by weight of ginseng,

and 5 parts by weight of Codonopsis lanceolate were

inputted into the inside of 100 parts by weight of the

cured chicken. The legs of the chicken having the rice mixture, jujube, gingko fruits, ginseng, and Codonopsis lanceolata loaded to the abdomen thereof were crossed to fix the same in the abdomen. The post-treated chicken was heated at 950C for 20 minutes.

After 60-70 % by weight of purified water, 10-20

% by weight of an aronia extract solution, 10-20 % by

weight of a Pueraria thunbergiana extract solution, 1

5 % by weight of a Cudrania tricuspidata Bureau

extract, and 1-5 % by weight of fermented coffee powder

were mixed, the mixture was heated at 900C for 20

minutes to prepare a broth. The aronia extract

solution was prepared by adding 100 parts by weight of

aronia fruits to 900 parts by weight of 70%(v/v)

ethanol and leaving the same at 25°C for 20 hours.

The Pueraria thunbergiana extract solution was

prepared by heating 50 parts by weight of Pueraria

thunbergiana in 100 parts by weight of water at 1050C 4

hours, followed by filtration. The Cudrania

tricuspidata Bureau extract was prepared by adding 800

parts by weight of water to 100 parts by weight of

Cudrania tricuspidata Bureau fruits, leaving the same

at 1000C for 4 hours, concentrating the exudate at 50°C

in a vacuum to give a 70 Brix Cudrania tricuspidata

Bureau concentrate, and heating the concentrate at 700C

for 30 minutes. The fermented coffee powder was prepared by mixing 10 parts by weight of green coffee beans with 100 parts by weight of a lactic acid bacteria culture, fermenting the coffee beans in an anaerobic manner, roasting the coffee beans for 20 minutes, lyophilizing the same at -20°C for 24 hours, and grinding the lyophilizate, wherein the lactic acid bacteria culture was prepared by inoculating lactic acid bacteria at a concentration of 5% into a sterile medium and anaerobically culturing the bacteria at 360C for 34 hours.

The heated chicken and the broth were cooled to

200C. The cooled chicken was primarily packed and then

secondarily packed in an amount of 100 parts by weight,

together with 120 parts by weight of the broth to

prepare ginseng-chicken stew.

COMPARATIVE EXAMPLE 1

Chicken heads and legs were mixed at a weight

ratio of 1:1. To 100 parts by weight of this mixture

(blenched at 100°C), 0.6 parts by weight of a mixture

of Artemisia capillaris extract and rosemary extract

mixture at a 1:1 weight ratio, 1 part by weight of a

drug mixture of ginseng and Salvia miltiorrhiza BUNGE

at 1:1 weight ratio, and 3 parts by weight of refined

salt were added. The broth thus obtained was boiled at

700C for 50 minutes in a vacuum to afford a broth

concentrate having a concentration of 5° brix. A

curing agent was prepared by mixing 100 parts by weight

of purified water, 20 parts by weight of the broth

concentrate, 10 parts by weight of soy sauce, 5 parts

by weight of a seasoning, and 6 parts by weight of

sugar. Together with 40 parts by weight of the curing

agent, 100 parts by weight of a whole chicken but

without the head and legs was introduced into a tumbler

and tumbled at 20 rpm in a vacuum of 0.5 bar. The

surface of the cured whole chicken was primarily heated

for 3 minutes with steam overheated to 3000C. The

surface-heated cured chicken was secondarily heated for

20 minutes with steam of 1000C and then mixed with the

broth. This mixture was tertiarily heated at 1400C and

0.22 mPa for 30 minutes, cooled, and packed in a retort

pouch, followed by sterilization to prepare retort

ginseng-chicken stew.

COMPARATIVE EXAMPLE 2

Glutinous rice and jujubes were inputted into the

abdomen of a chicken the legs of which were then

crossed. The chicken was subjected to steam boiling in

a steam boiler. Separately, 10 % by weight of chicken

feet, 2 % by weight of onion, 1 % by weight of garlic,

0.3 % by weight of ginger, and 86.7 % by weight of

purified water were heated in a heat-exchange extractor

to prepare broth. In a dilution tank, 30 % by weight

of the broth, 65 % by weight of purified water, and 5

% by weight of a food additive were mixed and boiled at

980C for 5 minutes. Thereafter, the mixture was added

with a seasoning and then boiled again to give a

seasoned broth. The chicken was inputted, together

with fresh ginseng, into a pouch to which a dilution of

the seasoned broth was then added until the legs were

immersed. The pouch was sealed and sterilized to

prepare instant ginseng-chicken stew.

COMPARATIVE EXAMPLE 3

After 100 parts by weight of a chicken was

primarily heated and cooked for 10 minutes at an oven

temperature of 2800C and a steam temperature of 3500C,

100 parts by weight of the primarily heated chicken was

added with 80 parts by weight of broth and secondarily

heated and cooked for 15 minutes at an oven temperature

of 2800C and a steam temperature of 3500C. The broth

was prepared by heating 100 parts by weight of chicken

bones, 100 parts by weight of chicken feet, and 580

parts by weight of water for 2.5 hours with moderate

flames after the chicken bones were immersed in cold water for 1 hour to remove blood therefrom. The secondarily steam-heated ginseng-chicken stew thus obtained was input into a package vessel, hermetically sealed, and sterilized to afford instant ginseng chicken stew.

EXPERIMENTQAL EXAMPLE 1

After being stored in a refrigerator for one week,

pouches having the ginseng-chicken stew prepared in

Example 1 and Comparative Examples 1 to 3 were opened

and heated at 900C for 10 minutes in respective heating

vessels. Then, these dishes were assayed for clean

taste, texture sensation, off-flavor removal, and

overall preference by 12 panel members 25-35 years old.

The assay results obtained as average values in a 10

point test method are summarized in Table 1. In this

regard, 10 points are the best condition while 1 point

is the worst.

TABLE 1 Clean Texture Off-flavor Overall taste sensation removal preference Example 1 8.9 8.6 8.4 8.7 Comparative 8.0 5.6 6.5 6.3 Example 1 Comparative 7.5 5.2 6.8 6.2

Example 2 Comparative 7.1 4.9 6.2 5.8 Example 3

As is understood from the data of Table 1, the

ginseng-chicken stew of Example 1 is superior in terms

of texture sensation even after one week of the

preparation thereof.

In addition, the ginseng-chicken stew of Example 1

exhibited better clean taste and off-flavor removal,

compared to those of Comparative Examples 1 to 3.

Although the present disclosure has been described and

illustrated in conjunction with particular embodiments

thereof, it will be apparent to those skilled in the art

that various improvements and modifications may be made to

the present disclosure without departing from the technical

idea of the present disclosure defined by the appended

claims.

Claims (1)

WHAT IS CLAIMED IS:

1. 1. A method for preparing ginseng-chicken

stew using a curing agent, the method comprising the

steps of:

washing a chicken with wash water (step 1);

pre-treating the washed chicken (step 2);

curing the pre-treated chicken with a curing agent

(step 3);

macerating a mixture of glutinous rice and non

glutinous rice in macerating water (step 4);

inputting the macerated rice mixture, jujube,

ginkgo fruits, ginseng, and Codonopsis lanceolate into

the inside of the cured chicken (step 5);

post-treating the chicken charged with the

macerated rice mixture, jujube, ginkgo fruits, ginseng,

and Codonopsis lanceolate (step 6);

heating the post-treated chicken (step 7);

preparing a broth (step 8);

cooling the heated chicken and broth (step 9); and

primarily packing the cooled chicken, followed by

secondarily packing the primarily packed chicken and

the cooled broth (step 10).

2. The method of claim 1, wherein the wash water contains 60-70 % by weight of purified water, 15-25

% by weight of Glasswort, 10-20 % by weight of

Eleutherococcus senticosus, and 1-5 % by weight of

Solomon's seal.

3. The method of claim 1, wherein step 3 is

conducted by curing 100 parts by weight of the pre

treated chicken with 1-5 parts by weight of a curing

agent for 30-35 minutes in a tumbler, wherein:

the curing agent contains 65-75 % by weight of

composite salt, 10-20 % by weight of Korean traditional

soy source, and 10-20 % by weight of a fermented Stevia

rebaudiana extract solution;

the composite salt comprises 60-70 % by weight of

boiled salt, 15-20 % by weight of bamboo salt, 10-15

% by weight of sun-dried salt, and 1-10 % by weight of

Suaeda japonica Makino salt,

the boiled salt being deposited after seawater is

heated at 185-190°C for 2-3 days in an iron pot to

concentrate salt,

the bamboo salt being made by adding sun-dried

salt into a one-side-plugged bamboo cask, sealing the

inlet of the cast with less, and heating the bamboo

cask at 900-950°C for 14-15 hours,

the sun-dried salt being prepared by introducing seawater into a pond, allowing the seawater to naturally evaporate with solar heat and wind, and heating the residue at 800-850°C for 1-2 hours in a less pot, the Suaeda japonica Makino salt being produced by heating 100 parts by weight of Suaeda japonica Makino in 400-500 parts by weight of water at 105-110°C for 6

7 hours and drying the resulting extract solution at

60-65°C for 12-13 hours with hot wind; and

the fermented Stevia rebaudiana extract is

prepared by steeping 100 parts by weight of Stevia

rebaudiana in 500-600 parts by weight of water at 100

1050C for 1-2 hours to give an extract solution, adding

1-5 parts by weight of a microbial composite to 100

parts by weight of the Stevia rebaudiana extract

solution, fermenting the same at 30-35°C for 12-14

hours, and lyophilizing the fermented solution,

the microbial composite including 40-50 % by

weight of Monascus sp. 20-30 % by weight of Bacillus

sp., 10-20 % by weight of yeast, and 5-15 % by weight

of Aspergillus sp.

4. The method of claim 3, wherein the Korean

traditional soy source is prepared by a process

comprising the steps of: macerating soy beans in a Cordyceps. sp. extract solution (Si); boiling the macerated soy beans in a Sarcodon aspratus extract solution (S2); mashing the boiled soy beans and molding the mashed soy beans, together with Grifola frondosa, into a predetermined lump form (S3); fermenting and drying the molded form of the mashed soy beans to give a fermented lump of mashed soybeans (S4); primarily aging the fermented lump of mashed soybeans in brine in a jar(S5); separating the primarily fermented matter into solid substances and a soy sauce solution(S6); and secondarily aging the separated soy sauce solution, together with a Sparassis crispa extract solution, in a jar (S7), wherein, step S1 is carried out by macerating 60-70 parts by weight of soy beans in 100 parts by weight of a

Cordyceps. sp. extract solution at 20-25°C for 1-2

hours, the Cordyceps. sp. extract solution being

prepared by heating 100 parts by weight of Cordyceps.

sp. in 500-600 parts by weight of water at 95-100°C for

1-2 hours,

step S2 is carried out by boiling 40-45 parts by weight of the macerated soybeans at 100-105°C for 1-2 hours in 100 parts by weight of a Sarcodon aspratus extract solution, the Sarcodon aspratus extract solution being prepared by macerating 100 parts by weight of Sarcodon aspratus in 400-500 parts by weight of 70 % (v/v) ethanol, followed by sonication at 20°C for 1-2 hours and filtration, step S3 is carried out by mashing the boiled soybeans, adding the mashed soybeans with 1-5 parts by weight of Grifola frondosa powder per 100 parts by weight of the mashed soybeans, and molding same into a predetermined lump form, step S4 is carried out by fermenting the molded lump of mashed soybeans at 26-30°C for 1-2 days in a less room and then drying same to the moisture content of 6-10 % by weight based on the total weight of the molded lump of mashed soybeans to give a molded lump of fermented soybeans, step S5 is carried out by introducing 40-60 parts by weight of the fermented lump of mashed soybeans, together with 100 parts by weight of brine, into a jar and primarily aging same at 20-25°C for 40-50 days, step S6 is carried out by separating the primarily aged matter into a solid substance and a soy sauce solution, and step S7 is carried out by adding a Sparassis crispa extract solution in an amount of 1-5 parts by weight per 100 parts by weight of the soy sauce solution to a jar, followed by secondarily aging at 31

350C for 30-40 days, the Sparassis crispa extract

solution being prepared by heating 100 parts by weight

of Sparassis crispa in 300-400 parts by weight of water

at 100-105°C for 1-2 hours..

5. The method of claim 1, wherein step 4 is

carried out by macerating a mixture of glutinous rice

and non-glutinous rice at a weight ratio of 1:1 at 20

25°C for 24-25 hours in macerating water, the

macerating water containing 50-60 % by weight of a

perilla leaf extract solution, 35-45 % by weight of a

green tea extract solution, and 1-10 % by weight of a

tart cherry extract solution, wherein:

the perilla leaf extract solution is prepared by

heating 100 parts by weight of perilla leaves at 95

1000C for 1-2 hours in 500-600 parts by weight of

water; and

the green tea extract solution is prepared by

heating 100 parts by weight of green tree leaves in

800-900 parts by weight of water at 80-85°C for 1-2

hours.

6. The method of claim 1, wherein the step 8 is

carried out by mixing 60-70 % by weight of purified

water, 10-20 % by weight of an aronia extract solution,

10-20 % by weight of a Pueraria thunbergiana extract

solution, 1-5 % by weight of a Cudrania tricuspidata

Bureau extract, and 1-5 % by weight of fermented coffee

powder and heating same at 90-93°C for 19-21 minutes to

prepare a broth, wherein:

the aronia extract solution is prepared by adding

100 parts by weight of aronia fruits to 800-900 parts

by weight of 70%(v/v) ethanol and leaving the same at

20-25°C for 20-21 hours,

the Pueraria thunbergiana extract solution is

prepared by heating 50-60 parts by weight of Pueraria

thunbergiana in 100 parts by weight of water at 100

1050C for 3-4 hours, followed by filtration,

the Cudrania tricuspidata Bureau extract is

prepared by adding 800-900 parts by weight of water to

100 parts by weight of Cudrania tricuspidata Bureau

fruits, leaving same at 100-105°C for 4-6 hours,

concentrating the exudate at 50-60°C in a vacuum to

give a 70-75Brix Cudrania tricuspidata Bureau

concentrate, and heating the concentrate at 70-75°C for

25-30 minutes, and the fermented coffee powder is prepared by mixing

10 parts by weight of green coffee beans with 100 parts

by weight of a lactic acid bacteria culture, fermenting

the coffee beans in an anaerobic manner, roasting the

coffee beans for 20-22 minutes, lyophilizing the same

at -20°C - -10°C for 20-24 hours, and grinding the

lyophilizate, wherein the lactic acid bacteria culture

is prepared by inoculating lactic acid bacteria at a

concentration of 5% into a sterile medium and

anaerobically culturing the bacteria at 360C for 34

hours.