KR100431171B1 - A method for preparing frozen Samgetang - Google Patents

Abstract

The present invention relates to a method for manufacturing instant frozen samgyetang, and more specifically, to remove fat contained in broth, improve the texture of samgye through high-pressure sterilization in a short time, and to remove the peculiar odor or odor, which can be easily used by consumers. It relates to a method for producing instant frozen samgyetang.

The present invention is a retort process for preparing broth to cook broth with chicken feet, chicken bones, astragalus, green tea, and natural spices, and to prepare broiled chicken with glutinous rice and ginseng. A method of manufacturing an instant frozen samgyetang comprising the steps of sterilizing and rapidly freezing by packaging in a pouch film, wherein the broth is added by adding a functional sweetener to the pure broth solution after removing the fat which is avoided by modern people after cooling the broth. It provides a method for producing an instant frozen samgyetang characterized in that the autoclaved sterilized pouch retort pouch film at 85-95 ℃ for 80-90 minutes at -40 ℃ to -45 ℃.

Description

A method for preparing frozen Samgetang

The present invention relates to a method for manufacturing instant frozen samgyetang, and more specifically, to remove fat contained in broth, improve the texture of samgye through high-pressure sterilization in a short time, and to remove the peculiar odor or odor, which can be easily used by consumers. It relates to a method for producing instant frozen samgyetang.

In Korea, sambok heat has been traditionally called a special day to protect the health during the hot summer season. The foods eaten at this time include bosintang, watermelon, and samgyetang, of which samgyetang is boiled with chicken, garlic, ginseng, and jujube in summer. It is a traditional food that has a very good effect when you eat it when you sweat a lot and lose energy.

However, in order to cook and eat samgyetang in a general home or a restaurant, there is a lot of trouble in the cooking process, so the recent consumer prefers fast food that can be easily cooked on the spot.

Frozen samgyetang and retort samgyetang, which are currently on the market, are made from jujube and chestnut, and are booming as a supplement to consumers due to seasonal factors such as chokbok, redundancy, and horsebok, but when purchased and thawed and heated, fat This is not completely removed, the quality of the product by the high-pressure sterilization is lost in the quality of the meat, the texture is degraded, and the quality problems such as the peculiar image or smell is generated due to the by-product of chicken input during the production of broth .

Prior arts related to the manufacture of Samgyetang include a method of manufacturing Boyang Samgyetang, which is heated by mixing various Chinese herbs with ginseng and seasoning (Korean Patent Publication No. 2000-54171), and instant samgyetang (Korean) Korean Patent Publication No. 1998-8058), Samgyetang (Korean Patent Publication No. 1999-24211) using basidiomycetes cultured glutinous rice, a method for producing palm samgyetang (Korean Patent Publication No. 2000-28100) and bamboo barrel using rice husk salt and bamboo Samgyetang (Korean Patent Laid-Open No. 2000-63479) and the like, but these prior art is different from the present invention and its technical configuration.

In addition, the instant edible samgyetang and its manufacturing method are disclosed (Korean Patent Publication No. 1996-9904), but the problem of fat removal as described above, the problem of deterioration of texture due to prolonged autoclaving and characteristic of chicken by-products Already has problems with or off-flavor.

Accordingly, the present inventors continue the research to solve the above problems, centrifuged the broth of samgyetang and then passed through a multi-stage filter to remove fat, short-term autoclaving to improve the quality of the product, and also functional sweeteners The present invention was completed by finding out that it is possible to prepare instant frozen samgyetang by removing the peculiar smell by adding a yellow tea and a yellow tea which is herbal medicine.

Accordingly, an object of the present invention is to remove fat contained in broth and improve the texture of samgye through short-term autoclaving, and to provide a method for producing instant frozen frozen samgyetang that can be easily used by consumers by removing peculiar image or odor. Is in.

The present invention is a manufacturing process of broiled chicken meat, chicken bone, astragalus, green tea and natural seasoning to prepare a broth by boiling water and means to achieve the above object, and the production process of samgye boiled young chicken containing glutinous rice and ginseng And sterilizing and rapidly freezing the broth and samgye obtained in the above step in a retort pouch film, wherein the fat is avoided by the modern man over 2 times after cooling the stock solution. Instant broth is prepared by adding a functional sweetener to pure broth stock solution, and sterilizing the packaged retort pouch film by autoclaving at 85-95 ° C. for 80-90 minutes to rapidly freeze at -40 ° C. to -45 ° C. It provides a method of manufacturing samgyetang.

In the method for producing instant frozen samgyetang according to the present invention, the fat is removed by centrifuging the broth stock solution at a centrifuge for 10-20 minutes at 3000-4000 rpm, followed by the second step of the supernatant obtained by centrifugation. Remove by passing through a filtering machine.

The filter used in the present invention is connected to the centrifuge and is manufactured to be used to replace seven filters in the form of a separate rectangular tube, each filter using a special filter for the broth stock solution introduced into the filter by centrifugation. Fat can be completely removed through the filter, and filter paper has the advantage of being washed and reused.

In the preparation method according to the present invention, the functional sweetener to be added is maltitol, oligosaccharide, xylitol, erythritol, cyclthrate, aspartame, acesulfame- One or two or more selected from the group consisting of K (acesul fame-K) or stevioside may be used.

Functional sweeteners used in the present invention, for example, maltitol has a sweetness similar to sugar while having a soft sweetness and has properties such as low calorie, sugar-free, tooth decay resistance and excellent moisturizing properties to prevent tooth decay, obesity, constipation or diabetes. In addition to the potency of having chicken bones and chicken feet to remove the already odor or odor generated when preparing the broth.

In addition, Astragalus used in the preparation of instant broth of instant frozen samgyetang according to the present invention is effective in tonic, cold, diuretic, small type, etc. It is effective in physical weakness, fatigue boredom, fever, collapse, green tea is vitamin C and anti-inflammatory It has a whitening effect and has a calming effect to relieve mental tension and stress, so it has the effect of rehabilitation and eliminating off-flavor, which is already generated when preparing broth with chicken bones and chicken feet.

Hereinafter, a method of manufacturing an instant frozen samgyetang according to the present invention will be described in detail.

Step 1 (manufacturing process of broth stock)

Put chicken feet and chicken bones in tap water and heat it. When it reaches 95-100 ℃, lower the temperature and heat it to 75-85 ℃ for 1-2 hours, then add Astragalus, green tea and heat it again for 1-2 hours.

Put a natural sauce such as onion, garlic, ginger, green onions in the heated broth and heat up to 95-105 ℃ and then heated to low temperature at 65-75 ℃ for 2-3 hours to prepare a stock solution of broth.

2nd process (fat separation process of broth stock solution)

After cooling the concentrated broth obtained in the above process, remove the yellow, green tea and natural seasoning, and put the concentrated stock in a centrifuge, centrifuged for 10-20 minutes at 3000-4000rpm to primarily fat generated from chicken bone and chicken feet. Remove

First, the broth concentrate from which fat was removed is passed through a seven-stage filter to separate and remove the fat secondly to prepare a pure broth concentrate.

Third Process (Manufacturing Process of Instant Frozen Samgyetang)

Functional sweetener and other natural seasonings and purified water were added to a pure broth concentrate obtained through the above process in a stirrer and mixed with stirring at 2500-3000 rpm to prepare a broth for instant frozen samgyetang.

4th process (Samgye manufacturing process)

Samgye, which is a raw material for instant frozen samgyetang, is prepared on the basis of No. 30 to 35. After removing the welfare room, it is prepared by washing with water flowing on the surface and inside of the raw material.

Glutinous rice, ginseng and proximal as a subsidiary material are put into the washed samgye belly and then boiled to 85 ~ 90 ℃ to remove the foreign material on the surface to prepare the samgye.

5th process (manufacturing process of frozen samgyetang)

The cooked samgye and broth are quantitatively packaged in a retort pouch film, the packed samgyetang is sterilized and cooled by autoclaving at 85-95 ° C for 80-90 minutes, and then rapidly frozen at -40 ° C to -45 ° C to prepare instant frozen samgyetang. do.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to describe the present invention in more detail, and are not intended to limit the scope of the present invention thereto.

<Example 1>

When the chicken feet and chicken bones are put in tap water and heated up to 100 ° C, the temperature is lowered and heated to 80 ° C for 1 hour, followed by addition of Astragalus and green tea and heating for another hour, followed by onion, garlic, ginger and Put a natural seasoning consisting of green onion and heated to 100 ℃ and heated to low temperature for 2 hours 30 minutes at 70 ℃ to prepare a stock solution of broth.

The concentrated stock solution of broth was cooled and centrifuged to remove fat, and the broth was prepared by mixing the functional sweetener maltitol with black pepper, salt, and monosodium glutamate (MSG).

Samgye, a raw material for instant frozen samgyetang, is prepared in accordance with No. 30-35, and after removing the welfare room, it is prepared by washing with water flowing on the surface and inside of the raw material. Washed, immersed and hydrated in 18 ℃ tap water. After removing foreign substances such as soil by using ginseng and fresh ones, oil and foreign substances were removed, and the salt treated proximal was placed in a washed samgye to remove bitter taste, and then boiled to 85-90 ℃.

The broth and cooked samgye prepared above were quantitatively packaged in a retort pouch film, autoclaved at 85 ° C. for 80 minutes, and rapidly frozen at −45 ° C. to prepare instant frozen samgyetang.

<Example 2>

The same procedure as in Example 1 was performed, but aspartame was added as a functional sweetener, and sterilized at 95 ° C. for 90 minutes to prepare an instant frozen samgyetang.

<Example 3>

The same procedure as in Example 1 was performed, but oligosaccharide was added as a functional sweetener, and sterilized at 85 ° C. for 80 minutes to prepare an instant frozen samgyetang.

Comparative Example 1

In the same manner as in Example 1, sugar was added instead of maltitol to prepare a broth, sterilized for 80 minutes at 85 ℃ sterilized rapidly at -18 ℃ to prepare an instant frozen samgyetang.

Comparative Example 2

In the same manner as in Example 1, sugar was added instead of maltitol to prepare a broth, sterilized for 90 minutes at 95 ℃ sterilized rapidly at -18 ℃ to prepare an instant frozen samgyetang.

Comparative Example 3

In the same manner as in Example 1, sugar was added instead of maltitol to prepare a broth, sterilized for 80 minutes at 85 ℃ sterilized rapidly at -18 ℃ to prepare an instant frozen samgyetang.

<Comparative Example 4>

In the same manner as in Example 1, but without the addition of Astragalus, green tea and sweeteners and broth was prepared to prepare instant frozen Samgyetang.

<Test Example 1>

In order to test the change of the quality of Samgyetang according to sterilization and rapid freezing conditions of the fixed-packed retort pouch film, the texture and elasticity of instant frozen Samgyetang prepared in Examples 1 to 3 and Comparative Examples 1 to 3 Table 1 shows the results of sensory evaluation.

Sensory tests were conducted on 10 well-trained 25-35 year-old panelists using a 9-point scale (9 points: very good, 1 point: no) for the overall taste, elasticity and texture of the chickens. .

TABLE 1 Sensory test result

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Overall taste 7.9 7.7 7.8 6.1 6.2 6.2 Elasticity 7.6 7.5 7.4 6.0 6.3 6.4 Texture 7.5 7.5 7.4 6.1 6.3 6.3

<Test Example 2>

In order to test the change of taste and odor according to the removal of fat and the addition of Astragalus, green tea and functional sweeteners, sensory tests such as Alme and Off-flavor of Instant Frozen Samgyetang prepared in Examples 1 to 3 and Comparative Example 4 were performed. The results are shown in Table 2.

Sensory tests were conducted on 10 well-trained 25-35 year old panelists by the 9-point item scale method (9 points: very good, 1 point: no).

TABLE 2 Sensory test result

division Example 1 Example 2 Example 3 Comparative Example 4 already 7.6 7.5 7.6 4.7 Off-flavor 7.9 7.8 7.8 5.2

The manufacturing method according to the present invention improves the texture of the three chickens and removes the unique odor and smell of Samgyetang by providing instant frozen Samgyetang that can be easily used by consumers, and the desire of modern people who prefer fast food that can be easily cooked on the spot. It will be able to meet the needs and help the public health.

Claims (3)

Retort pouch of the broth to prepare broth with chicken feet, chicken bones, astragalus, green tea and natural seasoning, and to prepare broiled chicken with glutinous rice, ginseng and proximal broth. In the method of manufacturing an instant frozen samgyetang comprising a step of packaging and sterilizing by packaging in a film, After cooling the stock solution, the stock solution was centrifuged at 3000-4000 rpm in a centrifuge for 10-20 minutes, and the supernatant obtained by centrifugation was passed through a seven-stage filter. Method of producing an instant frozen samgyetang characterized in that the sweetener is added to prepare a broth, and the packaged retort pouch film is autoclaved at 85-95 ° C. for 80-90 minutes to rapidly freeze at −40 ° C. to −45 ° C. delete The method of claim 1, Functional sweetener is maltitol, oligosaccharide, xylitol, erythritol, cyclamate, aspartame, acesulfame-K or stevioside selected from the group consisting of one or two or more methods for producing an instant frozen samgyetang.