KR101196939B1 - method for preparing camellia sinensis assamica clear soup with wheat flakes comprise terrine made chiken beef stock - Google Patents

Abstract

The present invention is to prepare a sujebi by mixing and kneading the general tea leaf powder and flour, and after boiling the sujebi in Jangguncha Yaksen chicken broth broth prepared by putting the general tea extract into chicken bone, chicken, ginseng, jujube, garlic, leek, The present invention relates to a method for preparing sujebi topped with terrin made from ingredients such as laver, general tea leaves, and glutinous rice.
In the method of manufacturing Janggun-cha sujebi with terrine made from medicinal chicken broth, mix the whole wheat flour with the Jangcha-tea powder and salt, add water (50% of the total weight of the mixture), knead and mature to complete the sujebi dough, Put the Jangguncha yaksen chicken broth in a container and boil it, and then thinly cut the finished Jangguncha sujebi dough, and cook it. Chop a small amount of ingredients such as green onions, green peppers, and red peppers, and then mix the sauce with a little bit of soy sauce, pepper, and garlic to make a homemade sujebi.
The present invention can supply a new type of food to people who like existing sujebi, can be popularized as a unified product, and can create high added value with globalization of Korean unique food.

Description

Method for preparing camellia sinensis assamica clear soup with wheat flakes comprise terrine made chiken beef stock}

The present invention relates to a method for preparing Janggun-cha sujebi with a terrine made of medicinal chicken broth. After boiling the above sujebi in chicken broth, and relates to a method of manufacturing a sujebi topped with a terrine made of ingredients such as chicken, ginseng, jujube, garlic, leek, seaweed, general tea leaves, glutinous rice.

Conventional techniques related to the sujebi, Korean Patent Publication No. 2004-0082382 "Sadby leaves and preparation method thereof", 2005-0099718 "Eel gravy kimchi kalguksu or homemade bee and the preparation method thereof", Korean Patent 1991-025898 "Method of preparing instant sujebi ”, 2003-0087873“ Manufacturing method of multi-seed sujebi and multi-seul sujebi ”, 2001 -0071621" Method of manufacturing potato sujebi ".

Korean Unexamined Patent Publication No. 2008-0030603 discloses "a manufacturing method of a functional coated rice containing a general tea extract and a functional rice having an effect of improving hypertension obtained by the manufacturing method thereof."

 However, as described above, although there is a study on the therapeutic composition and functional coated rice utilizing the efficacy of Jangguncha, there is no disclosure of a method of using medicines such as Jangguncha in food.

In addition, Terrine is a traditional French dish made of a double bath filled with meat and poultry meat in a container filled with bacon slices. In France, it was a dish made by the common people and leftover by-products, but many people's efforts made it a high value added dish.

Terrine's traditional cooking method (Chicken Liver Terrine with Truffle) is disclosed on page 418 of the modern Western cuisine (Jin Yang-ho author) published by Hyungseol Publisher in 1997, the cooking method is shown in Table 1 below.

Korean-style terrin is a Korean-style terrin made from the traditional recipe of Terin, using samgyetang ingredients familiar to Koreans.

However, the sujebi is home to older people, recalling the old days and boiled down, and the preference is low. Especially, the research on the sujebi using the yaksen chicken broth and terin made with Janggun tea extract, etc., is insignificant. Therefore, in order to prepare the sujebi to suit the taste and taste of modern people, it is necessary to widely disseminate the sujebi using the Janggun tea extract and the terrine affecting nutrition and taste.

As described above, the conventional techniques related to the preparation of sujebi are limited to the traditional cooking method, and since the technique of making sujebi using the Jang-cha-vek chicken broth and the Korean-terrin is not disclosed at all. Manufacturing method that can meet your taste is very necessary.

Therefore, the development of a sujebi using general carnal chicken broth and Korean terrine will be a task that must be made.

It is an object of the present invention to provide a method for preparing Janggun tea sujebi with terin made of medicinal chicken broth that can enhance the nutrition and taste of food and keep health.

It is another object of the present invention to provide a sujebi with our traditional food Sujebi with modernized Korean terin, which can meet the consumer's preferences and the desires of the age. In providing.

Still another object of the present invention is to provide a method for preparing Janggun tea sujebi with a terrine made of Janggun tea Yaksen chicken broth using the Janggun tea broth chicken broth and functional ingredients.

Janggun car homemade dough dough of the present invention for achieving the above object,

Soaking the Janggun tea leaves in water at room temperature to remove the water of the Janggun tea leaves, and pulverizing the water-removed Janggun tea leaves with a grinder to form a powder, 92.5 ~ 97% by weight of whole wheat flour , Mixing 2 ~ 5% by weight of the general tea leaf powder formed by the powder, 1 ~ 2.5% by weight of salt, and then kneading 50% by weight of the total weight of the water mixture, and wrapped the homemade dough dough in a wrap at room temperature or 1 ~ Comprising aging for 2 hours to 2 hours 30 minutes at 2 ℃ to complete the homemade dough, characterized in that it comprises the step of vacuuming the finished homemade dough.

In order to achieve the above object, Janggun tea homemade preparation method with a terrine made of chicken meat chicken broth of the present invention, put boiled water of 55-65 ℃ in Janggun tea leaves at 50 times the weight of the general tea leaves in 20 minutes After, the jangguncha extract prepared by sieving 25 mesh sieve, 45-50% by weight of the bones of chicken bones missing from the total material weight, 45-50% by weight of the jangcha tea extract, 0.1-1% by weight, 0.1-1% by weight of oak, 0.1-0.5% by weight of jujube, 0.05-0.5% by weight of wolfberry, 0.05-0.2% by weight of ginger, 0.3-0.9% by weight of whole garlic, 0.3-0.9% by weight of whole onion, and total weight of the total material And the general carcass chicken broth obtained by boiling for 3 to 4 times the weight of water in a pressure cooker and boiled for 10-20 minutes by heating to 700-800psi pressure,

70 parts by weight of glutinous rice cooked with 1 to 1.4 times the weight of the Jangguncha extract and 500 parts by weight of chicken breast and 2 parts by weight of garlic were cut into a suitable size, and the viscosity was adjusted to 15 parts by weight of fresh cream and ground very finely in a food mixer. Prepare the gin mixed chicken breast, spread the chicken breast flat and apply it on a transparent wrap, put 2 parts by weight of seaweed on it, lay the glutinous rice flat, and arrange the prepared 23 parts by weight of jujube in a row. After placing 100 parts by weight of ginseng poached in boiling water and 3 parts by weight of leek or buttercup poached in brine, hold the bottom part of the transparent wrap and roll it as hard as rolled rice. Steam for a minute, then cool in a freezer, peel off the foil and slice the gimbap with Korean-style terrine formed,

Chopped zucchini, potatoes and carrots, fry in cooking oil, chopped small amounts of green onions, green peppers and red peppers, and then marinated soy sauce, pepper and garlic to make a mixed sauce Put the Jangguncha Yaksen chicken broth in a container and boil, and then thinly chopped the Jangguncha sujebi dough prepared in claim 1, and when the sujebi dough is cooked, put the sujebi in a bowl and garnish the Korean-style terrin, zucchini fried, fried potatoes , Carrot stir-fry and so on, and put the mixed seasoning seasoned properly, characterized in that consisting of the step.

The garnish is preferably in the ratio of 29% by weight of the Korean-style terrin, 24% by weight of the courgette, 24% by weight of the potato stir-fry, 23% by weight of the carrot stir-fry.

The chicken broth in the container is preferably 3.3 times the weight based on the weight of the homemade.

The present invention can supply a new type of food to people who like existing sujebi, can be popularized as a unified product, and can create high added value with globalization of Korean unique food.

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Homemade sujebi prepared in the manner suggested in the present invention contains nutritional ingredients and functionality such as Janggun tea and medicinal herbs, and can be used as a medicinal herb that has the effect of maintaining health and preventing diseases.

The present invention has the advantage of using the Jangguncha as a subsidiary material to increase the adhesive force of the homemade sujebi and increase the taste and taste.

Sujebi prepared as described in the present invention will be a food containing the functionality of Jangguncha will be used in a variety of food.

The general background of Janggun tea and terin, which are the main ingredients of Janggun chicken broth using Janggun tea, will be described before explaining the preparation method of Jangguncha Yaksen chicken broth and Korean-style erin.

First of all, the general car, which is the main ingredient of chicken broth, came from Goryeo Chongryu King and the Allied Mong Oda to encourage the Allied forces stationed in Happo (now Masan) to conquer Japan. It is said to have stopped the carts and named them Jangguncha after seeing the tea trees of the electric train Geumganggok. The leaves of Janggun tea are large, wide, oval, strong in aggression, and processed with green tea and black tea, which has a bitter taste and is light (Korean Chain Association, 2006. 98: 60-61).

Janggun tea contains Theanine, which inhibits the effects of vitamin A and caffeine (Hong Jung Hwa. 2001. Analysis of ingredients and flavors of Gimhae Janggun tea. Gimhae Development Committee 4 (1): 199-255) Recently, the effects of improving lipid metabolism, improving obesity, and improving diabetic complications have been reported. (Diabetes complications containing Janggun tea extract of Patent Registration No. 10-0847355 filed by Inje University Industry-Academic Cooperation Agency as an active ingredient. Preventive and therapeutic compositions)

Hwanggi, the absent ingredient of Janggun tea chicken broth, is used for the purpose of cold, diuresis, tonic, and blood pressure drop in Korean medicine (Different Committee on Comprehensive Textbook of Korean Medicine University. 2005), diuretic effect, tonic effect, blood pressure lowering effect, hypoglycemic effect (Park CS, Kim DH, Kim ML. 2008. Biological Activities of Extracts from Cornifructus, Astragalus membranaceus and Glycyrrhiza uralensis. Herbology. 23 (1): 93-101, Min SH, Lee BR. 2008.Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality.Korean J. Food Culture 23 (2): 228-234)

The oak tree has been used as a tonic neuralgia in herbal medicine, and has been reported to contain antioxidants and insulin resistance reducing agents (Kim YH, Kim JP, Yun BS, Moon SS. 1998. Antioxidants Isolated from Kalop anaxpictus. Korean Journal of Plant Resources. 11: 89-109, Koh BS, Kim HK, Park SM. 2002.Insulin Sensitizing and Insulin-like Effects of Water Extracts from Kalopanax pictus NAKAI in 3T3-L1 Adipocyte.Korean Journal of Chem, Biotechnol, 45 (1): 42-46) Goji berries have nourishing tonic effect in oriental medicine, blood lipid lowering effect, detoxification effect of harmful oxygen and alcohol, liver protection effect and synergistic inhibitory effect of serum lipid, hypoglycemic effect (Kim OK. 2009.Antidiabetic and Antioxidative Effect of Lycii fructus in Streptozotocin-Induced Diabetic Rats.Korean.J. Pharmacogn. 40 (2): 128-136, Liu, Z., Barrett, EJ, Dalkin, AC, Zwart, AD and Chou, JY. 1994.Effect of acute diabetes on the rat hepatic glucos e-6-phosphatase activity and its messenger RNA level.Biochem.Biophy.Rers.Commun, 38: 680-690).

Ginger stimulates the secretion of digestive juices and promotes gastrointestinal motility, which improves appetite and helps digestion. In addition, liver protection, antidiabetic effects and antioxidant activity have been reported (Bang CY, Won EK, Park KW, Lee GW, Choung SY. 2008. Antioxidant Activities and Whitening Effect from Lindera obtusiloba BL.Extract.Yakak Hoeji. 52 (5): 355-360).

Chicken, used as a main ingredient in Korean terin, is low in fat, tastes light, is digested and absorbed well, and contains unsaturated fatty acid and linolenic acid to prevent cancer, arteriosclerosis, and heart disease. In addition, chicken bone broth contains calcium and collagen, which is good for bone and skin beauty, and has higher protein content than other meats, preventing the formation of tissues and various diseases. (Young HT, Choi HJ. 2003. Studies on Nutrient Components between the Chungjung Chicken Meats and General.The Korean Society of Food and Nutrition.16 (3): 187)

Ginseng used as an absent ingredient in Korean terin has toxin removal, stress relief, metabolism improvement, immune function improvement, and anti-cancer effect (Jun Chung-no, Kim Jae-won, 1984. The Korean Ginseng Society, 8: 75). Anti-cancer effect, bactericidal effect, anti-aging (Choi SY, Kim HS, Lee SJ, Shon MY, Shin Jh, Sung NJ. 2006. Effect of garlic extracts on formation of N-nitrosodimethylamine.The Korean Society of Food and Nutrition. 35 (6): 677-682, Choi JH, Byun DS. 1991. Comparative Study of Garlic and Ginseng Components on Anti-aging Action.Biochemistry and Molecurar Biology Reports 24 (4): 140-146).

In jujube, digestion, tonic, anti-allergic and liver protection (Yook Chang-soo, Shim Jae-ryun, Ryu Gi-ok, Kim Hyung-geun, Nam Jun-yong. 1992. Korean Medicine II, Gwangmyeong Publisher, Seoul, p394) are reported.

Leek is rich in vitamins A, B ₁ and C (Korean Nutrition Society. 1995. Korean Nutrition Recommendation 6th Edition) and contains allyl sulfide as a unique flavor component to remove the smell of meat (Jang Ji-hyun. 1993. Health Effect of Kimchi as Food, Kimchi Science and Industry, Kimchi Research Group 2: 5), In oriental medicine, hematopoiesis, hookworm, diuresis, cardiac, analgesic, antidote, etc. and stroke, hemorrhoids, diabetes, chiru, bruises (Korea Plant Daebogam. 1990. It is also used in Korea Institute of Plant Resources, Cheil Publishing Co.).

The main ingredients of Western terrin are chicken liver, butter, truffle, wine, pork fat, thyme, milk, and aspic.

Korean-style terinine can use traditional ingredients such as chicken, ginseng, jujube, leek, garlic, seaweed, general tea leaves, and glutinous rice to give a light taste with low intake of fat.

Comparing the nutritional ingredients of Western-style terrin and Korean-style terrin is shown in Table 2.

Next will be described in detail Jangguncha sujebi and the method of manufacturing the same with the erin made of Jangguncha sujebi and medicinal chicken broth.

1. An embodiment of a method of preparing chicken broth using a general car will be described.

① Soak chicken bone in cold water for 1 hour to 1 hour 30 minutes to remove blood and smell.

 ② Put 3 ~ 7% by weight (preferably 5% by weight) of vinegar in boiling water, and branch for 3 to 5 minutes (preferably 3 minutes).

③ branching (blanching) to remove the fat, meat, cartilage of chicken bones.

④ Boiled bottled water of 55 ~ 65 ℃ (preferably 60 ℃) to the general tea leaves in 50 times the weight of the general tea leaves in a weight of 20 minutes, and after 20 minutes, sift the 25 mesh (mesh) sieve to prepare the extract.

⑤ 45-50% by weight of boneless chicken bones, 45-50% by weight of Janggun tea extract, 0.1-1% by weight of Astragalus, 0.1-1% by weight of oak, 0.1-0.5% by weight of jujube, wolfberry 0.05 ~ 0.5% by weight, ginger 0.05 ~ 0.2% by weight, whole garlic 0.3 ~ 0.9% by weight, whole onions 0.3 ~ 0.9% by weight of the total material and 3-4 times the weight of the total material in the pressure cooker 700- Heat to 800 psi and boil for 10-20 minutes. The boiling time can be increased as the intensity of the fire or the amount of material increases.

⑥ Put the obtained chicken broth on a sieve of 25 mesh, and filtered to prepare chicken broth with the residue removed.

⑦ After storing the prepared chicken broth in the freezer at -20 ° C. for 1 hour, remove the solid oil from the above to complete the chicken broth.

The total material for producing the chicken broth is 48.7% by weight of bloody chicken bones, 48.7% by weight of general tea extract, 0.5% by weight, yellow oak 0.5%, jujube 0.3% by weight, wolfberry 0.1% by weight, ginger by weight 0.1%, It is most preferable to boil for 10 minutes after adding 0.6% by weight of whole garlic and 0.5% by weight of whole onion and 3.5 times of water to the pressure cooker.

In the configuration of the present invention, the general tea leaves in the water of 60 ° C. tannin which is a bitter taste component is less so that the taste is better than that in hot water.

2. Based on the blending ratio exemplified in Table 2, an embodiment of a method of preparing Korean terin is described.

① Add boiled bottled water at 55 ~ 65 ℃ (preferably 60 ℃) to 70 times the weight of Janggun tea leaf and mix it for 5 ~ 10 minutes.

② Prepare 70g of glutinous rice cooked with 1 ~ 1.4 times (preferably 1.2 times) weight of Janggun tea extract based on the weight of glutinous rice.

③ Make jujube 23g and roll it into a flower shape.

④ 100 g of boiled ginseng in boiling water and 3 g of leek in brine.

⑤ 500g chicken breasts, 2g garlic cut into suitable size, adjust the viscosity to 15g fresh cream (or egg whites) and grind very finely in a food mixer.

⑥ Lay the transparent wrap on the table and flatten the ground chicken breasts and apply it on the transparent wrap.

⑦ Put 2g of laver on it and lay the glutinous rice cooked with Janggun tea flatly.

⑧ Place the prepared jujube on the glutinous rice in a row, put the ginseng and leek boiled in the boiling water for a long time.

⑨ Hold the lap at the bottom and turn around as hard as gimbap.

싼 After wrapping well with foil, steam for 10-20 minutes (preferably 15 minutes) in steamed steamer (95 ℃).

테 Cool well-washed terin in freezer (-20 ℃), peel off the foil, and cut it like sliced gimbap.

In the composition of the present invention as described above, the general tea leaves in the water at 60 ℃ is less delicious tannin, which is a bitter taste component that we are better than hot water.

Chicken, one of the fillings that fills terrine, can be finely ground in a food mixer to facilitate shaping and soften the chewy texture of the finished food.

Garlic and fresh cream (or eggs) can make the terrine filling more sticky, shape and steam, and keep the shape good.

 The finished terrine is cooled in a freezer (-20 ° C) and is very easy to chop.

3. Description will be given of an embodiment of manufacturing a general vehicle sujebi.

① Put 10 times of water at room temperature to the weight of Janggun tea leaves, soak for 5 minutes, wash, and filter out 25mesh sieve to remove water.

② Grind the general tea leaves with a grinder to form a powder.

③ 92.5 to 97% by weight of whole wheat flour (preferably 95% by weight), 2-5% by weight of general tea leaf powder (preferably 3% by weight), and 1 to 2.5% by weight of salt (preferably 2%) is mixed and water is added to 50% by weight of the total weight of the mixture and kneaded.

④ Wrap the homemade kneading dough in a wrap and ripen at room temperature or 1 ~ 2 ℃ (preferably 2 ℃) for 2 hours to 2 hours 30 minutes (preferably 2 hours) and wrap the finished homemade dough dough in vacuum.

4. Detailed description will be made of an embodiment of preparing a general car sujebi with a terrine made of medicinal chicken broth.

① Finely chopped zucchini, potatoes and carrots, and fry in cooking oil.

② Chop a small amount of ingredients such as green onions, green peppers, red peppers, chopped soy sauce, pepper, garlic and make a sauce.

③ put in the pot (pot or pot) the general tea Yaksen chicken broth and boil. At this time, the general car Yaksen chicken broth is put into 3.3 times the weight of the weight ratio of homemade.

④ When the chicken broth boils, chop the Janggun tea sujebi dough prepared above thinly.

⑤ Sujebi Dough When the dough is cooked, put sujebi in a bowl and garnish with Korean terrine, zucchini chops, potato chops, and carrot chops. The garnish is preferably topped with 29% by weight of the Korean-style terrin, 24% by weight of the zucchini fried, 24% by weight of the potato fried, 23% by weight of the carrot fried.

⑥ Add seasoned soy sauce, pepper, and garlic mixed with finely sliced green and red peppers.

Claims (5)

delete delete 45-50% by weight of the bones of the chicken bones, the vitamin A and Theanine components, and boiled water at 55-65 ℃ are added 50 times the weight of the general tea leaves. After 20 minutes, 45-50% by weight of Janggun tea extract prepared by sieving 25 mesh sieves, 0.1-1% by weight of Astragalus, 0.1-1% by weight of oak, 0.1-0.5% by date of jujube, 0.05-0.5 by Goji 700-800psi pressure after putting the total material consisting of the weight%, ginger 0.05 ~ 0.2% by weight, whole garlic 0.3 ~ 0.9% by weight, whole onions 0.3 ~ 0.9% by weight and water 3 to 4 times the weight of the total material into the pressure cooker Jangguncha Yaksen chicken broth obtained by heating to boil for 10-20 minutes;
For the weight of glutinous rice, boiled boiled water at 55-65 ℃ for 70 times the weight of general tea leaves containing vitamin A and theanine components, and weaved for 5-10 minutes, and then sieved through 25 mesh sieve. 70 parts by weight of glutinous rice cooked with 1 to 1.4 times the weight of Jangguncha extract, 500 parts by weight of chicken breast, and 2 parts by weight of garlic, cut into proper sizes, and mixed with chicken breast meat Prepare, spread the chicken breast flat and apply it on a transparent wrap, put 2 parts by weight of a laver on it, lay the glutinous rice flat, lay the prepared 23 parts by weight of jujube in a row, in boiling water After 100 parts by weight of poached ginseng and 3 parts by weight of leek or buttercup poached in brine, hold the bottom part of the transparent wrap and roll it as hard as gimbap and wrap it with foil. In the Jangguncha homemade non-brewing method with Korean-style terrine made of medicinal chicken broth with Korean terin, steamed in a steamed steamer for 10-20 minutes, then cooled in a freezer, stripped of foil, and sliced as gimbap.
Finely chop the zucchini, potatoes and carrots, and fry in cooking oil,
Chopped a small amount of ingredients such as scallions, green peppers, and red peppers, and then mix the soy sauce, pepper, garlic, etc.
Putting the Jangguncha yaksen chicken broth into a container to boil and then slicing the Jangguncha sujebi dough thinly prepared in claim 1;
When the sujebi dough is cooked, put sujebi in a bowl and put the garnish with Korean garnish, zucchini chops, potato chops, carrot stir-fry, and so on.
The seasoning is made by putting the mixed marinade in moderation,
The garnish, the total weight of garnish, the ratio of 29% by weight of the Korean-style terrin, 24% by weight of the zucchini fry, 24% by weight of the potato fry, 23% by weight of the carrot fry,
The chicken broth to put in the container is Janggun tea homemade fertilizer manufacturing method with a Korean-style terrine made of Yaksen chicken broth, characterized in that 3.3 times the weight of the homemade broth.
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