KR100742224B1 - A recipe of chicken broth with ginseng using resin of sea tangle and skipjack tuna - Google Patents

Abstract

A method of manufacturing Ginseng chicken soup(Samgyetang) by stuffing dressed chicken with an optional ingredient and hot water extract of kelp(sea tangle) and dried Bonito as soup and heating under pressure for a short time is provided. The method removes characteristic off-flavor, off-taste and fat and provides a non-greasy and clean taste to the Ginseng chicken soup. Slaughtered chicken(450 to 450g) without the non-edible portion is stuffed with an optional ingredient containing 35 to 45g glutinous rice, 4 to 5g raw ginseng, 15 to 20g chestnut, 5 to 6g jujube, 4 to 5g onion and 3 to 4g garlic and then 320 to 350g dried Bonito extract and sealed. Thereafter, the chicken is sterilized at 100 to 110deg.C for 30 to 40min in a retort, cooled at 30±5deg.C for 20min, quickly frozen at -40 to -50deg.C for 40 to 40min and stored at -25deg.C for 24hr. The dried Bonito extract is prepared by the steps of: heating 0.83kg ginger, 1.33kg purified salt, 0.08kg white black pepper powder and 96.98kg water at 90deg.C for 2hr in a steam-jacketed kettle; heating kelp cut into 0.28kg at 90deg.C for 1hr; taking out the kelp; adding 0.5kg sliced bonito and heating for 10 to 20min.

Description

A method of chicken broth with ginseng using resin of sea tangle and skipjack tuna}

1 is a manufacturing process showing an embodiment of the present invention

Figure 2 is a raw meat preparation process showing an embodiment of the present invention

Figure 3 is a material preparation and cleaning process showing a preferred embodiment of the present invention

4 is a glutinous rice cooking process showing a preferred embodiment of the present invention

Figure 5 is a broth manufacturing process showing an embodiment of the present invention

The present invention relates to a method for producing samgyetang using kelp and bonito extract, and more particularly, broth and high protein, low fat, low calorie, and low cholesterol chicken meat utilizing the taste of a clean natural seasoning without fat using kelp and bonito hot water extract. It relates to a method of producing a nutritious Samgyetang made by adding ginseng, chestnuts, jujube, glutinous rice, onion, garlic as the main raw material.

In general, Samgyetang removes irresistible parts such as chicken hair and intestines, cleans it, and adds glutinous rice, ginseng, chestnut, and herbal medicine, soaks in a certain amount of water, and boils it for a long time. The preparation process is complicated and difficult to cook due to a long time, and the Samgyetang, which is currently distributed in the market, loses its elasticity due to high pressure sterilization for a long time, resulting in deterioration of texture, deterioration, and destruction of texture. In addition, the appearance of the problem, and also during the production of the broth is boiled in water for a long time, so that the distinctive odor or smell from chicken by-products are generated, and the fat and smell of the chicken as it is, has the problem of lowering the flavor.

In addition, the use of a large amount of seasonings and spices to enhance the unique smell and taste of chicken not only can not enjoy the natural taste, but also may be a more irritating food, the reality is that it is difficult to commercialize.

Prior arts related to the manufacture of Samgyetang include a method of manufacturing Boyang Samgyetang, which is made by mixing ginseng and seasoned samgye with various herbal medicines (Korean Patent Laid-Open No. 2000-54171), and the instant samgyetang (Korean) Patent Publication No. 1998-8058), Samgyetang (Korean Patent Publication No. 1999-24211) using basidiomycetes cultured glutinous rice, Production method of Palm Samgyetang (Korean Patent Publication No. 2000-63479), Instant drinking food Samgyetang and its manufacturing method (Korean Patent No. 1996-9904), a method of manufacturing instant frozen Samgyetang (Korean Patent Publication No. 2003-49289), and the like, but these conventional techniques do not solve the problems listed above. In view of the problems of the technology was devised.

The present invention has been researched and developed in order to solve the problems to solve the conventional technical problems while maintaining the original taste of Samgyetang, so that the broth of Samgyetang uses kelp and bonito hot water extract, which is unique to fat and chicken. It has the object of the present invention to provide a method for producing a samgyetang that can improve the quality of the product by removing the flavor and can taste the flavor of the natural seasoning, and after cooling for a short time autoclave after rapid sterilization.

Kelp, Samgyetang production method using the bonito extract according to the present invention can be largely divided into three steps can be described.

The first stage is the pretreatment stage, which consists of raw material preparation, subsidiary material selection and washing, glutinous rice cooking, and broth production process.

The second step is to insert the ingredients into the chicken abdominal cavity and then put them in a retort magazine to pour the broth using kelp and bonito extract and seal it.

The third step consists of the process of cooling the packed Samgyetang by pressure sterilization at 100 ℃ ~ 110 ℃ for 30-40 minutes and then rapidly freezing at -40 ℃ ~ -45 ℃.

Hereinafter, the present invention will be described in more detail as follows.

Step 1: pretreatment manufacturing process

Raw Meat Preparation Process

Samgye, the raw material for samgyetang, is prepared on the basis of the range of 45 ~ 50, and the raw meat is made by cutting the invisible parts of neck, tip, and unknown line, and removing the light yellowish fat in the abdominal cavity and tail area from flowing water. Prepare.

Subsidiary Material Selection and Cleaning Process

Fresh ginseng, which is a subsidiary material, is washed and prepared to be cut to an appropriate size.In addition, chestnuts, jujube, garlic, onion, and ginger are washed with water, and finely chopped garlic and onion with a silo cut to prepare raw materials.

Glutinous Rice Cooking Process

Glutinous rice is soaked in lukewarm water 1 hour before filling, and the mineral wood is placed on the rice plate and thinly coated with glutinous rice and cooked at 90 ℃ for 30 minutes in a cooker.

This process is to prevent the glutinous rice from ripening completely after a short time of autoclave sterilization and to give the elasticity of meat by autoclaving for a short time.

Broth manufacturing process

Add ginger, white pepper and refined salt to a double steamer and boil for 2 hours at 90 ℃. Kelp is a dry cotton cloth to wipe off the white powder on the surface of the kelp and then scrub the broth so that the soup goes well. Put kelp in water and boil it. Boil it for 90 ℃ for 1 hour and then take out the kelp.

When the kelp broth boils, add the dried bonito flakes and boil for 10 to 20 minutes. If the broth goes well, turn off the heat and settle down, then filter the bonito and ginger from the broth.

The broth is used after measuring the salinity by using a salinity meter. The broth salinity is based on 1 ± 0.4%. When the salinity exceeds the standard due to evaporation loss during the preparation of the broth, the water is added or subtracted to meet the salinity. When the stock is put in, the temperature should be over 85 ± 5 ℃ and stored in a thermos in advance.

The kelp used for broth is 20% of carbohydrates, and the rest contains polysaccharides such as alginic acid and laminarin.It is slightly different depending on the seawater, where it grew, the season, and the depth of the sea. 45%, mannitol 5 ~ 20%, laminarin 0.58%, galactose, pentozan, etc.In addition to various pigments such as carotene, xanthophylls, and chlorophyll, manit and laminarin are produced as a result of carbon assimilation. Carbohydrates such as and a large amount of alginic acid, which is a component of the cell wall, and also contains a large amount of inorganic salts such as iodine, potassium, calcium, etc., it may be desirable to eat a little bit of kelp for the supply of inorganic salts.

Step 2: Filling and Sealing Process

The inside of Samgye abdominal cavity is filled with fresh ginseng, chestnuts, jujube, garlic, onion, and glutinous rice in a retort magazine and pour a proper amount of broth to seal.

Step 3: retort and rapid freezing process

Put the packed Samgyetang into the retort and pressurize and sterilize at 100 ~ 110 ℃ for 30 ~ 40 minutes, cool for 20 minutes at 30 ± 5 ℃, and rapidly freeze at -40 ~ -50 ℃ for 40 ~ 50 minutes, then put it in -25 ℃ freezer for 24 hours. Freeze.

Hereinafter, the present invention will be described in more detail with reference to Examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Example 1>

The chicken used in the method for preparing samgyetang using kelp and bonito extract according to the present invention was used in the range of 400 ~ 450g. Prepare the samgye chicken and remove the inedible area and put 35 ~ 45g of glutinous rice, 4 ~ 5g of fresh ginseng, 15 ~ 20g of chestnut, 5 ~ 6g of jujube, 4 ~ 5g of onion, and 3 ~ 4g of garlic. The broth is poured with 0.83kg ginger, 1.33kg refined salt, 0.08kg white pepper powder, and 96.98kg water, and boiled at 90 ℃ for 2 hours.

Clean the white powder on the surface of the kelp and scrub the broth to make it well. Add 0.28kg and boil it at 90 ℃ for 1 hour. Take out the kelp, turn off the fire, and put 0.5kg of dried bonito. Boil it, and then take out the ginger and bonito flakes with a cotton cloth. The broth is finally used after measuring salinity using a salinity meter. The broth salinity is based on 1 ± 0.4%. When the salinity is higher than the standard due to the loss due to evaporation during the preparation of the broth, add and subtract water to meet the salinity. When adding broth, the temperature should be over 85 ± 5 ℃ and stored in a thermos container in advance.

Three chickens filled with subsidiary ingredients are added to a retort magazine, and the broth is poured at 320 ± 50 g, sealed at 800 to 820 g per bag, and the product is sealed in a retort and pressurized for 30 to 40 minutes at 100 to 110 ° C. Even more preferred retort autoclaving process is 100 ° C. for 40 minutes.

After the autoclaving process, it is cooled for 20 minutes at 30 ± 5 ℃, and then rapidly frozen at -40 ~ -50 ℃ for 40-50 minutes, and frozen at -25 ℃ freezing warehouse for 24 hours.

Here the kelp, bonito hot water extract broth blending ratio is shown in Table 1.

[Table 1] Kelp and bonito hot water extract broth formula table

[Table 1] Mixed broth materials for hot water extraction of kelp and bonito Proper Mixing Ratio (%) Optimum Blending Ratio (%) ginger 0.6 ~ 0.9 0.83 Refined salt 1.2 ~ 1.4 1.33 White Pepper 0.06-0.09 0.08 Kelp 0.25-0.3 0.28 Bonito 0.4-0.6 0.5 Purified water 95-97 96.98 Sum 100

As described above, it was confirmed by various experimental results that the material and the blending ratio mobilized in the examples are preferably in the ratio shown in Table 2.

[Table 2] Samgyetang blending ratio using kelp and bonito hot water extract

material Proper Mixing Ratio (%) Optimum Blending Ratio (%) Three worlds 45-55 50 Fresh ginseng 0.5 to 0.6 0.54 Glutinous rice 4 ~ 5 4.4 night 2 ~ 3 2.43 Jujube 0.5 to 0.8 0.67 onion 0.5 to 0.6 0.56 garlic 0.35-0.45 0.4 ginger 0.3 ~ 0.4 0.33 White Pepper Powder 0.02-0.04 0.03 Refined salt 0.5 to 0.6 0.53 Kelp 0.1-0.2 0.11 Bonito 0.15-0.25 0.2 Purified water 38-40 39.8 Sum 100

<Example 2>

The same procedure as in Example 1 was carried out, but autoclaved sterilization at 90 ℃ 90 minutes to prepare a samgyetang.

<Example 3>

It carried out in the same manner as in Example 1, but was sterilized at 120 ℃ 30 minutes to prepare a samgyetang.

<Example 4>

In the same manner as in Example 1, instead of kelp and bonito fry chicken feet and chicken bones to make a broth and then prepared Samgyetang.

Comparative Example 1

The same procedure as in Example 1 was conducted, but the samgyetang was prepared by slowly freezing for 36 hours at -25 ° C.

<Test Example 1>

Sensory tests such as taste, elasticity, and texture of Samgyetang prepared in Examples 1, 2, 3, and Comparative Example 1 to test the quality change of Samgyetang according to the sterilization and rapid freezing conditions of the packaged retort pouch. The results obtained are shown in Table 3.

The sensory test was conducted on 12 well-trained in-house panelists and 15 maniker housewife monitors by the 9-point item scale method (9 points: very good, 1 point: very dislike) for overall taste, meat elasticity and texture. .

Table 3 Sensory Test Results

division  Example 1  Example 2  Example 3 Comparative Example 1 Overall taste 7.8 7.3 7.4 7.2 Elasticity 7.5 7.1 6.6 7.1 Texture 7.6 7.0 6.4 7.1

<Test Example 2>

In order to test the change in taste and odor according to the addition of kelp and bonito hot water extraction broth, the results of sensory tests such as odors of Samgyetang prepared in Examples 1 and 4 are shown in Table 4.

Sensory tests were conducted on 12 well-trained in-house panel personnel and 15 manikin housewives monitors using the 9-point item scale method (9 points: no already bad smell, 1 point: very bad smell). It was.

[Table 4] Sensory test results

division Example 1 Example 4 already 7.8 5.6 Off-flavor 7.5 5.5

<Test Example 3>

Table 5 shows the crude fat test results of Samgyetang prepared in Examples 1 and 4 to show the crude fat test results according to the addition of kelp and bonito hot water extraction broth.

[Table 5] Test result of crude fat test

division Example 1 Example 4 Crude fat 3.1% 3.6%

The manufacturing method according to the present invention improves the texture of samgye and removes the peculiar odor, odor and fat from the by-products of Samgyetang broth, and uses natural seasonings that give it a lighter and cleaner taste while maintaining the unique taste of Samgyetang. It is expected to improve the taste and nutrition of Samgyetang, our traditional food, and contribute to the globalization of Korean food by providing Samgyetang that is easy to use by consumers.

Claims (2)

In the production method of samgyetang using kelp and bonito hot water extract 1) Samgye uses a range of 400-450g and removes the irreversible part in the prepared samgye chicken. First step to add 3 to 4 g of garlic 2) a second step of sealing seawater and dried kelp and bonito hot water extraction broth 320-350g after the process; 3) The third step of the mixture after the process to the autoclave sterilized for 30-40 minutes at 100 ~ 110 ℃ after cooling for 20 minutes at 30 ± 5 ℃ 4) Using kelp and bonito hot water extract as broth of Samgyetang, including the fourth step of freezing the product which passed the above process at -40 ~ -50 ℃ for 40 ~ 50 minutes and freezing it at -25 ℃ freezer for 24 hours. So it is already unique to the fat and chicken, Samgyetang manufacturing method characterized in that to remove the odor. The method of claim 1, wherein the kelp, bonito hot water extraction broth 1) First step of boiling 0.83kg, refined salt 1.33kg, white pepper powder 0.08kg, 96.98kg of water in a double steamer and boiling for 2 hours at 90 ℃ 2) Clean the white powder on the surface of the seaweed and scrub the broth to make it well. Add 0.28kg and boil it for 1 hour at 90 ℃. The method of manufacturing samgyetang, characterized in that it removes the odor already unique to fats and chickens by using kelp and bonito hot water extract obtained by boiling the broth.

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