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

Method For Preparation Of Ginseng-Chicken Stew Using Curing Agent Download PDF

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AU2020273309A1
AU2020273309A1 AU2020273309A AU2020273309A AU2020273309A1 AU 2020273309 A1 AU2020273309 A1 AU 2020273309A1 AU 2020273309 A AU2020273309 A AU 2020273309A AU 2020273309 A AU2020273309 A AU 2020273309A AU 2020273309 A1 AU2020273309 A1 AU 2020273309A1
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weight
parts
chicken
extract solution
hours
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AU2020273309A
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Jong Kuk KO
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Sunbong Food Co ltd
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Sunbong Food Co Ltd
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Priority to KRKR10-2020-0129592 priority Critical
Priority to KR1020200129592A priority patent/KR102279890B1/en
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Publication of AU2020273309A1 publication Critical patent/AU2020273309A1/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/55Treatment of original pieces or parts
    • A23L13/57Coating with a layer or stuffing
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40Table salts; Dietetic salt substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065Microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/14Extraction
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/20Freezing
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/24Heat, thermal treatment
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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.
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