KR101137891B1 - Sauce composition for chicken boiled containing Kalopanax Pictus - Google Patents

Abstract

In the present invention, water bark 16.7% (w / v), brown root 1.7% (w / v), Astragalus 3.3% (w / v), dried red pepper 0.67% (w / v), ginger 0.3% (w / v), which relates to a chicken baeksook sauce composition, characterized in that the composition is added by adding 3.3% (w / v) of the ogapi, the added ingredients are well harmonized to lower the cholesterol content of the final prepared chicken baeksook, It is excellent in flavor, taste, chewability (texture), and refreshing feeling, and can provide chicken white meat which has already been removed.

Roasted chicken, sauce, oak, wood

Description

Sauce composition for chicken boiled containing Kalopanax Pictus}

The present invention relates to a chicken bake sauce composition, and more particularly to a chicken bake sauce composition comprising a bark of oak.

Oak Tree ( Kalopanax) pictus NAKAI), also known as Eum Tree, is a deciduous arborescent tree belonging to the family Elmaceae, and there are about 80 kinds of 900 genera distributed around the world. The main distributions are Japan, Sakhalin, Okinawa and China. In Korea, it grows in the sunny area at the foot of 100 ~ 1800m altitude in Jeollabuk-do and Gangwon-do, and is known as the central zone near 400 ~ 500m above sea level.

The oak tree contains glycosides such as carlotoxin, carlosaponin, coumarin, essential oils, sugars and gums.

The oak tree has a taste and acts on the rain, stomach, liver, and nerves. The oak bark rainforest liquid is known to have a calming effect on the central nervous system at a customized amount. The expectorant, anti-inflammatory and antibacterial effects are also known.

On the other hand, Baeksuk generally refers to foods made by boiling meat, fish, etc. in a big or broth, and boiled, cooked in Korean. Koreans tend to prefer chicken whites using chicken or duck whites using duck.

However, Baeksuk is likely to be reluctant because certain chickens or ducks have a bad smell.

Therefore, there is a need to develop a new chicken white meat with improved off-flavor.

Accordingly, the present invention is to develop and provide a sauce composition for producing chicken baeksuk is already improved off the off-flavor.

In order to achieve the above object, the present invention provides water bark 16.7% (w / v), brown root 1.7% (w / v), Astragalus 3.3% (w / v), dried red pepper 0.67% (w / v) To provide a chicken backing sauce composition, characterized in that the composition is added, ginger 0.3% (w / v), Ogapi 3.3% (w / v).

Hereinafter, the problem solving means of the present invention will be described in detail.

The bark of the oak is a roll of the bark of the Kolopanax Pictum belonging to the genus Araliaceae, and 16.7% (w / v) is added to the present invention.

Deer roots are dried roots of the soybean family, and are isoflavonoids that contain daizein, daidzin, formonetin, and genistein. As the main effect, flavones extracted from the roots increase the blood flow in the brain and coronary arteries, and are known to have antifungal and antipyretic effects and relaxation of muscle spasms. Brown root is added 1.7% (w / v) to the chicken bag sauce composition of the present invention.

Astragalus is the dried root of Astragalus belonging to the legumes, glycosides, flavonoids, alkaloids, sugars (sugar, glucose), amino acids (threonine, aspartic acid, leucine, valine, tyrosine, proline, alanine, glycine, serine, asparagine, glutamine) , Choline, betaine and the like, gamma aminobutyric acid (GABA) content of 0.01 ~ 0.094% depending on the species. Astragalus acts to elevate the functions of the materials included in the present invention, and effects on body weakness, fatigue, boredom, diuresis, deprivation of blood loss, small bowel, visceral sewage, and cold sweat are also known. In the present invention, 3.3% (w / v) of sulfur is added.

Red pepper is a perennial plant of the dicotyledon and moss plant. It is known that vitamin C usually contains twice the amount of citrus fruits and 30 times that of apples. Red pepper is known to be effective in the treatment of pain, diarrhea, cold, cough, each and the like, and also known as a therapeutic agent for infectious diseases such as scurvy, night blindness, malaria. The red pepper used in the present invention is dried red pepper and is added to the present invention at 0.67% (w / v).

Ginger is a perennial herb of the monocotyledonous plant Ginger, Ginger, which contains essential oils, which include a large amount of ginberen, cineol, d-pinene, and a small amount of ginrebol, bisabolene, linalon and d-bro. It contains renol, curcumen, eugenol, farnesene, and camphor. Ginger contains spicy flavors such as ginolone, gingeron and shogaol. Ginger is effective for indigestion, vomiting and diarrhea, promotes blood circulation and has anti-inflammatory and analgesic effects. In the present invention, ginger is added 0.3% (w / v).

Ogapi refers to the bark of the roots, stems and branches of the Agapi and the same plant (Agaraceae) and contains acantoside B, beta-sitosterol, campestrol, docosterol, sabinin, sesamin, stigmasterol, Anti-inflammatory action, effects on immune function, sedation and analgesic action, anti-fatigue and anti-stress action, hypoglycemic action is known. 3.3% (w / v) of Ogapi is added to this invention.

Chicken Baeksuk using the chicken sauce composition of the present invention as described above is not only low in the content of cholesterol compared to chicken bacon without using the present invention, the appearance, flavor, taste, chewiness (texture), refreshing feeling of chicken Baeksuk It is excellent, and in particular, it has an effect of remarkably alleviating odor.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples, and includes modifications of equivalent technical spirit.

Example  One, Comparative example  1 and Comparative example  2: chicken bag sauce

Chicken bag cooking sauce containing the oak was prepared in Example 1, Comparative Example 1 and Comparative Example 2. Each compounding ratio was as Table 1 below.

Mixing ratio of chicken white sauce material Comparative Example 1 Comparative Example 2 Example 1 Oak bark 100 g 300 g 500 g Rooting 12 g 50 g 50 g Hwanggi 25 g 100 g 100 g Dried peppers 2.5 g 20 g 20 g ginger 2 g 10 g 10 g Ogapi - 50 g 100 g water 4,000 mL 3,000 mL 3,000 mL

Comparative Examples 1, 2 and 1 prepared in Comparative Examples 1 and 2, the fragrance of the bark of the oak bark 1 Example 1 {bark bark 16.7% (w / v), brown root 1.7% (w / v), Astragalus 3.3% (w / v), dried red pepper 0.67% (w / v), ginger 0.3% (w / v), Ogapi 3.3% (w / v)} was determined as the final recipe, and the following experiment was performed. And chicken backstay (Example 2) was prepared.

Experimental Example  One: Example  Nutritional Status of Chicken Sauce

The nutritional components of the Chicken Sauce Sauce prepared in Example 1 were analyzed.

Nutritional Analysis of Chicken Sauce Sauce Prepared in Example 1 ingredient content protein(%) 1.1 Fat(%) 0 carbohydrate(%) 2.4 Calories (Kcal) 15.8 moisture(%) 95.8 Ashes (%) 0.3 Sodium (mg / 100g) 7.5

As a result of the measurement (Table 2), the nutritional component of Example 1 was found to be 1.1% protein, 2.4% carbohydrate, 95.8% moisture, 0.3% ash, 7.5 mg / 100 g sodium, and calorie value was 15.8 Kcal.

Example  2: Example  Preparation of Chicken White Soup with Sauce Prepared in 1

Chicken Baeksuk was prepared as the sauce of Example 1, except that the sauce prepared in Example 1 was used a general method.

Experimental Example  2: Example  Determination of Cholesterol Content in Chicken Baeksuk

Only the flesh of all boiled chickens prepared from Chicken White Soup prepared in Example 2 was collected—hereinafter, referred to as “sample” —cholesterol content was measured.

Cholesterol content of the sample was confirmed by quantification by gas chromatography. About 10 g of sample and 1 ml of IS (5α-cholestane 2,074 ppm) were taken in a 250 round flask, and 50 ml of 2N EtOH-KOH was added thereto, followed by saponification in a constant temperature water bath at about 90 ° C. for about 1 hour. It was extracted twice with 100 ml of ether and 50 ml, then the ethers were combined and washed until neutral. The mixture was concentrated under reduced pressure, analyzed by GC with 5 ml of hexane. Analytical conditions are shown in Table 3, and the chromatograph of the cholesterol standard is shown in FIG. 1.

The amount of cholesterol was calculated using Equation 1 below.

Cholesterol in the sample (mg / 100g) = 2 × K × P ₁ × 100 / sample collection (g) × P ₂

P ₁ : peak area or height of cholesterol

P ₂ : peak area or height of 5α-cholestane

K: conversion factor

Analytical Conditions for the Measurement of Cholesterol in Chicken Condition Column HP-1 25m X 0.32 mm X 0.17 μm Detector FID Oven Temp. 270 ℃ / 3min-3 ℃ / min-290 ℃ / 10min Injection Temp. 280 ℃ Detector Temp. 300 ° C Carrier gas N2 or He Gas Flow Rate 2.0 ml / min

Determination of Cholesterol Contents in Chicken Bark Containing Oak Bark Cholesterol content (mg / 100g) Remarks Sauce with Chicken Bark Sauce 87.4 In the case of raw chicken, cholesterol content varies by site, but contains about 95mg / 100g Sauce-free chicken 90.3

As a result of the measurement (Table 4), the cholesterol content of the chicken whites with the source of the bark of the bark was reduced by 3.21% to 87.4 mg / 100 g, compared to the chicken without the sauce. It was confirmed that the effect to reduce the cholesterol content.

Experimental Example  3: sensory test

For the sensory test of Example 2, 50 sensory testers were selected and evaluated for color, flavor, taste, chewability, freshness, smell and smell, and overall preference. At this time, as a control, sauce-free chicken baeksook was used.

According to the 10-point scoring method, color, flavor, taste, chewiness, refreshment, and overall preference were expressed as 'very bad' as the score goes up to 1 point, and already? Odor is expressed as 'very bad'. The color, flavor, taste, chewiness, refreshing feeling, and overall preference of the product are 'greatly good', and already?

Sensory Evaluation of Chicken Bark-Containing Oak Bark Evaluation Item Color
(Exterior) Flavor flavor Chewability
(Texture) Refreshing feeling
(aftertaste) Already? Off Overall
Likelihood Example 2 7.8 ± 1.5 7.9 ± 2.4 8.1 ± 1.7 8.0 ± 1.6 8.5 ± 1.8 7.6 ± 1.8 8.3 ± 1.9 Comparative example 7.5 ± 0.9 6.5 ± 1.2 6.5 ± 1.1 7.5 ± 1.4 5.5 ± 1.4 4.5 ± 1.1 6.7 ± 1.3

Results of the measurement (Table 5), Chicken Baeksuk prepared in Example 2 was generally excellent in all evaluation items compared to the control group without source in the overall evaluation items, especially in the aftertaste of fresh feeling and smell? Excellent characteristics contrasted significantly with the control group.

1 shows a chromatograph of cholesterol standards.

Claims (1)

Water bark 16.7% (w / v), brown root 1.7% (w / v), Astragalus 3.3% (w / v), dried red pepper 0.67% (w / v), ginger 0.3% (w / v), It is composed by adding 3.3% (w / v) of Ogapi, Contains 1.1% protein, 2.4% carbohydrates, 95.8% moisture, and 0.3% ash, but no fat, Sauce composition for chicken egg white, characterized in that to reduce the cholesterol content of chicken egg white chicken 3.21% compared to the chicken sauce without additives.

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