KR101204120B1 - rice-cake soup using camellia sinensis assamica and method for preparing camellia sinensis assamica rice-cake soup comprise terrine made chiken beef stock - Google Patents
rice-cake soup using camellia sinensis assamica and method for preparing camellia sinensis assamica rice-cake soup comprise terrine made chiken beef stock Download PDFInfo
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- KR101204120B1 KR101204120B1 KR1020100022116A KR20100022116A KR101204120B1 KR 101204120 B1 KR101204120 B1 KR 101204120B1 KR 1020100022116 A KR1020100022116 A KR 1020100022116A KR 20100022116 A KR20100022116 A KR 20100022116A KR 101204120 B1 KR101204120 B1 KR 101204120B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
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Abstract
본 발명은 장군차잎과 물에 불린 멥쌀을 분쇄한 후 혼합하여 떡국떡을 제조하고, 닭뼈에 약선재료를 넣어 제조한 장군착 약선 닭육수 국물에 상기 떡국떡을 끓인 후, 닭고기, 인삼, 대추, 마늘, 부추, 김, 장군차잎, 찹쌀 등의 재료로 만든 테린을 고명으로 얹은 떡국을 제조하는 방법에 관한 것이다.
우리의 전통 음식인 떡국을 현대화된 한국식 테린을 곁들인 떡국을 제공함으로써 소비자의 기호나 시대적인 욕구에 부합할 수 있고, 장군차 추출액을 사용하여 떡국을 제조함으로 노화방지, 당뇨예방, 노인성 치매 예방, 암 예방 및 심장질환 등의 효능이 함유된 건강 기능성 음식으로 유용하게 이용될 수 있는 장군차 약선 닭육수로 만든 테린을 곁들인 장군차 떡국 제조방법은, 장군차잎과 물에 불린 멥쌀을 분쇄하여 혼합하여 증자한 후 가래떡을 만들어 냉가시킨 후 건조하여 떡국떡을 제조하고, 닭뼈에 약선재료를 넣어 제조한 장군차 약선 닭육수 국물에 상기 떡국떡을 끓인 후, 닭고기, 인삼, 대추, 마늘, 부추, 김, 장군차잎, 찹쌀 등의 재료로 만든 테린을 고명으로 얹은 떡국을 제조한다.
본 발명은 기존의 떡국을 좋아하는 사람들에게 새로운 형태의 음식을 공급할 수 있으며, 단일화한 상품으로 대중화가 가능하고, 한국 고유의 음식을 세계화와 함께 높은 부가가치를 창출할 수 있고, 장군차 추출액을 사용하여 떡국을 제조함으로 노화방지, 당뇨예방, 노인성 치매 예방, 암 예방 및 심장질환 등의 효능이 함유된 건강 기능성 음식으로 유용하게 이용될 수 있다.The present invention is to prepare a rice cake soup by pulverizing and mixing nongyo rice called Janggun tea leaves and water, and then boiled the rice cake soup in Janggunjak Yaksen chicken broth broth prepared by putting the Yaksen ingredients in chicken bone, chicken, ginseng, jujube, It relates to a method of making rice cake soup topped with garter made of ingredients such as garlic, leek, seaweed, general tea leaves, and glutinous rice.
By providing our traditional food, Tteokguk with modernized Korean Terin, we can meet consumer's tastes and desires, and we make rice cake soup with Janggun tea extract to prevent aging, prevent diabetes, prevent senile dementia, The method of manufacturing Jangguncha Tteokguk with terrine made from Jangguncha Yaksen chicken broth, which can be useful as a health functional food containing the effects of cancer prevention and heart disease, is mixed with crushed Janggun tea leaves and non-glutinous rice called water. After making steamed rice cake with steamed rice cake, dried it to make rice cake soup, boiled rice cake soup in Jangguncha Yaksen chicken broth broth prepared with chicken bone material, and then chicken, ginseng, jujube, garlic, leek, laver. Tteokguk made with ingredients such as general tea leaves and glutinous rice is prepared with garnish.
The present invention can supply a new type of food to people who like the traditional rice cake soup, can be popularized as a unified product, can create a high value added with the globalization of Korea's own food, using Jangguncha extract By making rice cake soup can be useful as a health functional food containing the effects of anti-aging, diabetes prevention, senile dementia prevention, cancer prevention and heart disease.
Description
본 발명은 장군차 떡국떡과 장군차 약선 닭육수로 만든 테린을 곁들인 장군차 떡국 제조방법에 관한 것으로, 더욱 상세하게는 장군차잎과 물에 불린 멥쌀을 분쇄한 후 혼합하여 떡국떡을 제조하고, 닭뼈에 약선재료를 넣어 제조한 장군차 약선 닭육수 국물에 상기 떡국떡을 끓인 후, 닭고기, 인삼, 대추, 마늘, 부추, 김, 장군차잎, 찹쌀 등의 재료로 만든 테린을 고명으로 얹은 떡국을 제조하는 방법에 관한 것이다
The present invention relates to a method for producing Jangguncha Tteokguk with a terin made of Jangguncha Tteokguk and Jangguncha Yaksen chicken broth, and more specifically, to prepare a rice cake soup by grinding and mixing the rice called soybeans and water, Boiled the rice cake soup in Jangguncha Yaksen chicken broth broth made with medicinal ingredients in chicken bones, and then topped with terrin made of chicken, ginseng, jujube, garlic, leek, seaweed, general tea leaves, and glutinous rice with garnish. It is about manufacturing method
떡국에 관한 종래의 기술로는 대한민국 공개특허 2000-0026240 “비만치료 떡국과 과일떡국”, 2005-0036321 “즉석 떡국의 제조방법”, 2000- 0026236 “식물 떡국”, 2000-0056812 “뽕잎 건조분말을 함유하는 떡의 제조방법”, 2003-0016561 “솔잎 성분이 함유된 기능성 떡의 제조방법”, 2005-0046459 “파프리카 떡국떡 및 그 제조방법” 등이 있다.Conventional techniques relating to rice cake soup include Republic of Korea Patent Application Publication No. 2000-0026240 "Obesity Treatment Rice Cake Soup and Fruit Rice Cake Soup", 2005-0036321 "Method of Making Instant Rice Cake Soup", 2000-0026236 "Plant Rice Cake Soup", 2000-0056812 Manufacturing method of rice cake containing ”, 2003-0016561“ manufacturing method of functional rice cake containing pine needle component ”, 2005-0046459“ paprika rice cake soup and its manufacturing method ”and the like.
대한민국 공개특허 2008-0030603에는 “장군차 추출물을 함유하는 기능성 코팅 쌀의 제조방법 및 이의 제조방법으로 수득되는 고혈압의 개선 효과를 갖는 기능성 쌀” 이 공개되어 있다.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."
그러나, 전술한 바와 같이 장군차의 효능을 활용한 치료용 조성물과 기능성 코팅쌀에 관한 연구는 있으나, 장군차 등의 약선 재료를 음식에 활용한 방법은 전혀 개시되어 있지 않다. 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.
또한 테린(Terrine)은 프랑스 전통 요리이며, 베이컨 조각을 깐 용기에 여러 가지 고기와 가금육 같은 고기를 채워 넣어 이중탕으로 하여 만든 음식을 뜻한다. 프랑스에서는 서민들에 의해 식육으로 사용하고 남은 부산물을 이용한 요리였으나, 많은 사람들의 노력으로 부가가치가 높은 최고급 요리가 되었다. 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.
테린(Terrine)의 전통적 조리방법(Chicken Liver Terrine with Truffle)은 1997년 형설출판사에서 발행한 현대 서양요리(진양호 저자)의 418쪽에 개시되어 있으며, 그 조리방법은 하기 표 1과 같다.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.
한국식 테린은 한국인들에게 익숙한 삼계탕 식재료를 사용하여, 테린의 전통적 조리법을 기초로 제조한 한국식 테린이다.Korean-style terrin is a Korean-style terrin made from the traditional recipe of Terin, using samgyetang ingredients familiar to Koreans.
그러나 떡국은 명절에나 끓여 먹고 있으며, 평상시에는 라면을 끓일 때 첨가 사용하고 있는 실정이며, 특히나 장군차 추출액 등으로 제조한 장군차 약선 닭육수와 테린을 이용한 떡국에 관한 연구는 미미한 편이다. 따라서 떡국을 현대인의 입맛과 취향에 알맞게 제조하기 위하여 영양과 맛에 영향을 주는 장군차 추출액과 테린을 사용한 떡국을 널리 보급할 필요가 있다.However, Tteokguk is boiled and eaten during holidays, and it is usually used when boiling ramen. In particular, research on rice cake soup made with Jangguncha Yaksen chicken broth and terin made with Jangguncha extract is insignificant. Therefore, in order to prepare the rice cake soup according to the tastes and tastes of modern people, it is necessary to widely spread rice cake soup using general extracts and terrine that affect nutrition and taste.
전술한 바와 같이 떡국에 관한 종래의 기술은 전통 조리방식에 국한되어 있을 뿐, 장군차 등을 사용한 장군차 약선 닭육수와 한국식 테린을 이용한 떡국 제조에 관한 기술은 전혀 개시되어 있지 않기 때문에 현대인의 취향에 부합할 수 있는 제조방법은 매우 필요하다고 할 수 있다.As described above, the conventional techniques related to the rice cake soup are limited to traditional cooking methods, and the technology of making rice cake soup using Janggun tea, Yaksen chicken broth using Janggun tea, and Korean terin is not disclosed at all. It is very necessary to have a manufacturing method that can meet the requirements.
따라서, 장군차 약선 닭육수와 한국식 테린을 이용한 떡국의 개발은 당연히 이루어져야 할 숙제라 할 것이다.
Therefore, the development of Tteokguk using Jangguncha Yaksen chicken broth and Korean terin will be a task that must be made.
본 발명의 목적은 음식의 영양과 맛을 높이고 건강을 지킬 수 있는 장군차 떡국떡과 장군차 약선 닭육수로 만든 테린을 곁들인 장군차 떡국 제조방법을 제공함에 있다.It is an object of the present invention to provide a method for producing Jangguncha Tteokguk with terin made of Jangguncha Tteokgukteok and Jangguncha Yaksen chicken broth to improve the nutrition and taste of food and to maintain health.
본 발명의 다른 목적은 우리의 전통 음식인 떡국을 현대화된 한국식 테린을 곁들인 떡국을 제공함으로써 소비자의 기호나 시대적인 욕구에 부합할 수 있는 장군차 떡국떡과 장군차 약선 닭육수로 만든 테린을 곁들인 장군차 떡국 제조방법을 제공함에 있다.Another object of the present invention is to provide a rice cake soup with modern Korean-style terrin soup, which is our traditional food, with a terrine made of Janggun tea Tteokguk rice cake and Janggun tea Yaksen chicken broth that can meet consumer's taste or the desire of the times. It is to provide a method for making Janggun tea rice cake soup.
본 발명의 또 다른 목적은 떡국의 국물을 장군차 약선 닭육수를 사용하여 기능성 성분이 함유된 약선음식으로 장군차 약선 닭육수로 만든 테린을 곁들인 장군차 떡국 제조방법을 제공함에 있다.
Still another object of the present invention is to provide a method for preparing Janggun tea rice cake soup with terin made of Janggun tea Yaksen chicken broth as a medicine food containing functional ingredients using Jangguncha Yaksen chicken broth.
상기 목적을 달성하기 위한 본 발명의 장군차 떡국떡 제조방법은,Janggun tea rice cake soup manufacturing method of the present invention for achieving the above object,
장군차잎을 상온의 물에 담가 세척하여 상기 장군차잎의 수분을 제거하는 단계와, 물에 담구어 불린 멥쌀과 상기 장군차잎을 분쇄기로 분쇄하여 각각 가루로 형성하는 단계와, 상기 형성한 멥쌀가루 95~97 중량%, 상기 형성한 장군차잎 가루 2.0~4.0 중량%, 소금 0.5~1 중량%를 혼합하고, 3kg/cm2의 압력에서 15~ 25분동안 증자한 다음, 압출 성형기를 사용하여 1차 성형하고, 3~7℃의 흐르는 물에 냉각시켜 원하는 크기로 절단하여 가래떡을 형성하는 단계와, 상기 형성된 가래떡을 건조한 후, 절단기로 3mm~10mm의 두께로 절단하여 장군차 떡국떡을 완성하는 단계로 이루어짐을 특징으로 한다.Immersing the Janggun tea leaves in water at room temperature and washing to remove the water of the Janggun tea leaves, crushing the soaked rice and Janggun tea leaves in a grinder to form a powder, respectively, and forming the non-glutinous rice powder 95 ~ 97% by weight, 2.0 to 4.0% by weight of the general tea leaf powder formed above, 0.5 to 1% by weight of salt, and mixed for 15 to 25 minutes at a pressure of 3kg / cm 2 , and then using an extrusion molding machine Forming, cooling in running water of 3 ~ 7 ℃ to cut to a desired size to form a sputum-teok, and drying the formed sputum-teok, cut to a thickness of 3mm ~ 10mm with a cutter to complete Jangguncha Tteokgukteok Characterized in that made.
상기 목적을 달성하기 위한 본 발명에 적용되는 장군차 떡국떡은,Janggun tea rice cake soup applied to the present invention for achieving the above object,
멥쌀가루 95~97 중량%, 장군차잎 가루 2.0~4.0 중량%, 소금 0.5~1 중량%를 혼합하고, 3kg/cm2의 압력에서 15~ 25분동안 증자한 다음 가래떡을 형성하고, 상기 형성된 가래떡을 건조한 후 3mm~10mm의 두께로 절단된 형태를 갖는 것을 특징으로 한다.95-97 wt% of non-glutinous rice flour, 2.0-4.0 wt% of Janggun tea leaf powder, 0.5-1 wt% of salt, and the mixture is increased for 15 to 25 minutes at a pressure of 3kg / cm 2 , and then a rice cake is formed. After drying, characterized in that it has a form cut to a thickness of 3mm ~ 10mm.
상기 목적을 달성하기 위한 약선 닭육수로 만든 테린을 곁들인 장군차 떡국제조방법은,General method of rice cake with terrine made of medicinal chicken broth to achieve the above object,
장군차잎에 55~65℃의 끓인 생수를 상기 장군차잎 중량 대비 50배 중량을 넣고 20분간 우린 후, 25 메쉬(mesh)의 체에 걸러 제조된 장군차 추출액을 제조하는 단계와;
핏물이 빠진 닭뼈 45 ~ 50 중량부, 상기 장군차 추출액 45 ~ 50 중량부, 황기 0.1 ~ 1 중량부, 엄나무 0.1 ~ 1 중량부, 대추 0.1 ~ 0.5 중량부, 구기자 0.05 ~ 0.5 중량부, 생강 0.05 ~ 0.2 중량부, 통마늘 0.3 ~ 0.9 중량부, 통양파 0.3 ~ 0.9 중량부로 이루어진 재료들과 이 재료들 중량 대비 3 ~ 4배 중량의 물을 압력솥에 넣은 후 700-800psi압력으로 가열하여 10~20분동안 끓여 장군차 약선 닭육수를 수득하는 단계와;Putting the water boiled at 55-65 ° C. into the janggun tea leaves at 50 times the weight of the janggun tea leaves for 20 minutes, and then preparing a janggun tea extract prepared by filtering a 25 mesh sieve;
45-50 parts by weight of chicken bones missing blood, 45-50 parts by weight of the Janggun tea extract, 0.1-1 parts by weight, 0.1-1 parts by weight of oak, 0.1-0.5 parts by weight jujube, 0.05-0.5 parts by weight of wolfberry, 0.05 ginger by weight ~ 0.2 parts by weight, whole garlic 0.3 ~ 0.9 parts by weight, whole onions 0.3 ~ 0.9 parts by weight and water 3 ~ 4 times the weight of these materials into a pressure cooker and heated to 700-800psi pressure to 10 ~ 20 Boiling for minutes to obtain general tea Yaksen chicken broth;
찹쌀 70 중량부에 대하여 1~1.4배 중량의 상기 장군차 추출액을 넣고 지은 찹쌀밥과, 닭가슴살 500 중량부, 마늘 2 중량부를 적당한 크기로 썰어 생크림(또는 계란흰자) 15 중량부로 점도를 맞춰 푸드믹서에 아주 곱게 갈아진 혼합 닭가슴살을 준비하고, 상기 혼합 닭가슴살을 평평하게 펴서 투명랩 위에 바르고 그 위에 2 중량부의 김 한 장을 올리고 상기 장군차 추출액으로 지은 찹쌀밥을 평평하게 깔고, 평평하게 깔은 찹쌀밥 위에 준비한 포뜬 대추 23 중량부를 일렬로 배열시키고, 끓는 물에 데친 인삼 100 중량부와 소금물에 데친 부추 또는 미나리 3 중량부를 길게 놓은 후 상기 투명랩의 맨아래부분을 잡고 김밥 말듯 단단하게 돌돌 말아 호일로 잘 싼 후 김오른 찜통에서 10~20분간 찌고, 쪄진 것을 냉동고에서 냉각시킨 후 호일을 벗겨 내고 김밥 썰듯 썰어 한국식 테린을 제조하는 단계와;Glutinous rice cooked with 1 ~ 1.4 times the weight of 70 g by weight of glutinous rice, glutinous rice cooked, 500 parts by weight of chicken breast, 2 parts by weight of garlic cut into suitable size 15 parts by weight of fresh cream (or egg white) to adjust the viscosity Prepare the mixed chicken breast finely ground in a mixer, spread the mixed chicken breast flat and apply it on a transparent wrap, place 2 parts by weight of seaweed on it, and spread the glutinous rice cooked with the janggun tea extract flat and flat. Arrange 23 parts by weight of jujube prepared jujube prepared on the chopped glutinous rice, put 100 parts by weight of ginseng poached in boiling water and 3 parts by weight of leek or buttercups boiled in brine, hold the bottom of the transparent wrap and hold as hard as gimbap Roll it up and wrap it in foil and steam it in a steamed steamer for 10-20 minutes, cool the steamed product in a freezer, peel off the foil and slice it as if it were sliced gimbap Preparing a Korean terin;
물에 불린 멥쌀과 장군차잎을 분쇄기로 분쇄하여 각각 가루로 형성하고, 상기 가루로 형성한 멥쌀가루 95~97 중량%, 장군차잎 가루 2.0~4.0 중량%, 소금 0.5~1 중량%를 혼합하고, 3kg/cm2의 압력에서 15~ 25분동안 증자한 다음, 압출 성형기를 사용하여 성형하고, 3~7℃의 흐르는 물에 냉각시켜 원하는 크기로 절단하여 가래떡을 형성하는 단계와; 상기 형성한 가래떡을 15~ 25℃에서 5-7시간 동안 건조한 후, 절단기로 절단하여 떡국떡을 완성하는 단계와; 계란은 황. 백 지단을 부쳐 가늘게 써는 단계와, 김을 등분하여 가늘게 썰거나 가루를 형성하는 단계와; 상기 장군차 약선 닭육수를 용기에 넣고 끓인 후 상기 완성한 떡국떡을 넣어 익히는 단계와; 상기 떡국떡이 익으면 국간장과 소금으로 간을 맞추는 단계와; 그릇에 떡국떡을 담고 고명으로 상기 테린, 상기 계란부침, 상기 김 등을 보기좋게 얹는 단계로 이루어짐을 특징으로 한다.Grind the rice and Janggun tea leaves soaked in water with a grinder to form a powder, and mix the rice powder 95-97% by weight, Janggun tea leaf powder 2.0-4.0% by weight, salt 0.5-1% by weight, Increasing the temperature at a pressure of 3 kg / cm 2 for 15 to 25 minutes, and then molding using an extrusion molding machine, cooling in running water at 3 to 7 ° C., cutting the desired size to form a rice cake; Drying the formed sputum-teok at 15-25 ° C. for 5-7 hours and then cutting it with a cutter to complete the rice cake soup; Eggs are sulfur. Squeezing the white algae and thinning them, dividing the laver into fine pieces or forming powder; Putting the Jangguncha yaksen chicken broth into a container and boiling, and then putting the finished Tteok-gukchi to cook; When the rice cake soup is ripe, seasoning with soy sauce and salt; Put the rice cake soup in a bowl, characterized in that it consists of the step of putting the terrin, the fried egg, the laver and the like.
상기 장군차 약선 닭육수와 상기 떡국떡을 용기에 넣을 때 상기 떡국떡 중량대비 상기 장군차 약선 닭육수 3.3배 중량을 넣는 것이 바람직하다.
When putting the Jangguncha yaksen chicken broth and the rice cake soup in a container, it is preferable to put 3.3 times the weight of the Jangguncha weak meat chicken broth compared to the weight of the rice cake soup.
본 발명은 기존의 떡국을 좋아하는 사람들에게 새로운 형태의 음식을 공급할 수 있으며, 단일화한 상품으로 대중화가 가능하고, 한국 고유의 음식을 세계화와 함께 높은 부가가치를 창출할 수 있다. The present invention can supply a new type of food to people who like the traditional rice cake soup, can be popularized as a unified product, and can create high added value with globalization of Korean unique food.
본 발명은 장군차 추출액을 사용하여 떡국을 제조함으로 노화방지, 당뇨예방, 노인성 치매 예방, 암 예방 및 심장질환 등의 효능이 함유된 건강 기능성 음식으로 유용하게 이용될 수 있다.The present invention can be usefully used as a health functional food containing the effects of anti-aging, diabetes prevention, prevention of senile dementia, cancer prevention and heart disease by manufacturing rice cake soup using Janggun tea extract.
본 발명에서 제시한 방식대로 제조한 떡국은 장군차와 약선재료 등의 영양성분과 기능성이 함유되어 있으며, 건강유지와 질병 예방의 효과를 주는 약선음식으로 이용될 수 있다.The rice cake soup prepared in the manner suggested in the present invention contains nutritional ingredients and functionalities such as Janggun tea and medicinal herbs, and can be used as a medicinal herb that provides health maintenance and disease prevention effects.
본 발명은 장군차잎을 부재료로 사용하여 떡국떡의 점착력을 높이고 맛과 식미감을 높일 수 있는 이점이 있다.The present invention has the advantage to increase the adhesive force of the rice cake soup and increase the taste and taste by using Janggun tea leaves as a subsidiary material.
본 발명과 같이 제조된 떡국떡은 장군차의 기능성이 함유된 식품으로 음식에 다양하게 활용될 수 있을 것이다.
The rice cake soup prepared as the present invention may be used in various foods as food containing the functionality of Jangguncha.
본 발명에 따른 장군차 약선 닭육수와 한국식 테린을 이용한 떡국의 제조방법을 설명하기에 앞서 장군차 등을 사용한 약선닭육수의 주재료가 되는 장군차와 테린의 일반적인 배경에 대해 살펴보면 다음과 같다. Before explaining the manufacturing method of the rice cake soup using Jangguncha Yaksen chicken broth and Korean-style terrin according to the present invention will be described with respect to the general background of Janggun tea and terin which is the main material of the Yaksen chicken broth using Janggun tea and the like.
먼저, 장군차 닭육수의 주재료인 장군차의 유래는 고려 충렬왕(忠烈王)때 여,몽 연합군이 일본을 정벌하기 위해 합포(지금의 마산)에 주둔중인 연합군을 격려키 위해 오다가 동상동의 다전동(茶田洞) 금강곡(金剛谷) 차(茶) 나무를 보고 수레를 멈춰 장군차로 이름 붙였다고 한다. 장군차의 잎은 크고 넓으며 타원형으로 자행력이 강하고 녹차와 홍차로 가공하면 쓴맛이 적고 담백하다.(한국 차인연합회지. 2006. 98: 60-61).First of all, the origin of the general car, the main ingredient of the chicken carcass, came from Odaga-dong to encourage the Allied troops stationed in Happo (now Masan) to conquer Japan during the Goryeo Chongryu king. 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).
장군차에는 비타민A와 카페인의 효과를 억제하는 테아닌(Theanine) 성분이 함유되어 있으며(홍정화. 2001. 김해 장군차의 맛과 향에 대한 성분분석. 김해발전위원회 4(1): 199-255) 최근에는 지질대사 개선 효과, 비만 개선효과, 당뇨 합병증 개선효과 등의 효능이 보고되고 있다.(인제대학교 산학협력단에서 출원한 특허등록번호 10-0847355호의 장군차 추출물을 유효성분으로 함유하는 당뇨합병증의 예방 및 치료용 조성물)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)
장군차 닭육수의 부재료인 황기는 한방에서 지한, 이뇨, 강장, 혈압강하 등의 목적으로 사용되며(대한한의과대학 공동교재편찬위원회. 2005), 이뇨작용, 강장작용, 혈압강하작용, 혈당강하작용, 면역증강작용, 항바이러스작용, 항암작용, 항당뇨작용 등에 효능이 있는 것으로 밝혀졌다.(Park CS, Kim DH, Kim ML. 2008. Biological Activities of Extracts from Cornifructus, Astragalus membranaceus and Glycyrrhiza uralensis. Korean J. 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) 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)
엄나무는 한방에서 강장 신경통약으로 사용되어져 왔으며, 항산화 물질, 인슐린 저항성의 감소 물질 등이 함유되어 있는 것으로 보고되고 있다(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) 구기자는 한방에서 자양강장 효능이 있으며, 혈중지질 저하효과, 유해산소 및 알코올의 해독효과, 간 보호효과 및 혈청지질의 상승억제효과, 혈당강하작용(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, E. J., Dalkin, A. C., Zwart, A. D. and Chou, J. Y.. 1994. Effect of acute diabetes on the rat hepatic glucose-6-phosphatase activity and its messenger RNA level. Biochem. Biophy. Rers. Commun, 38: 680-690) 등이 보고 되고 있다.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).
생강은 소화액의 분비를 자극하고, 위장운동을 촉진하는 기능이 있어 식욕을 좋게 하고 소화흡수를 돕는다. 또한 간 보호, 항당뇨 효과, 항산화 활성 등이 보고되고 있다.(Bang CY, Won EK, Park KW, Lee GW, Choung SY. 2008. Antioxidant Activities and Whitening Effect from Lindera obtusiloba BL. Extract. Yakhak Hoeji. 52(5): 355-360). 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).
한국식 테린에 주재료로 사용되는 닭고기는 지방이 적어 맛이 담백하고, 소화흡수가 잘 되며, 불포화지방산과 리놀렌산이 함유되어 있어 암, 동맥경화, 심장병 등을 예방해 준다. 또한 닭뼈 육수에는 칼슘과 콜라겐 성분이 들어 있어 뼈와 피부미용에 좋고, 다른 육류에 비해 단백질 함량이 높아 세포조직의 형성과 각종 질병을 예방해 준다.(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) 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)
한국식 테린에 부재료로 사용되는 인삼은 체내의 독소제거, 스트레스 해소, 신진대사 개선, 면역기능의 향상, 항암효과(주충노, 김재원. 1984. 고려인삼학회지. 8: 75)등이 있으며, 마늘은 뛰어난 항암효과, 살균효과, 노화억제작용(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) 등이 보고되고 있다. 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).
대추에는 소화완화, 강장작용, 항알레르기, 간 보호작용 (육창수, 심재륜, 류기옥, 김형근, 남준용. 1992. 한의학Ⅱ, 광명출판사, 서울, p394)등이 보고되고 있다. 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.
부추에는 비타민 A, B1, C가 풍부하며(한국영양학회. 1995. 한국인 영양권장량 6차개정판), 특유의 향미 성분으로 allyl sulfide가 함유되어 있어 육류의 냄새를 제거하고(장지현. 1993. 건강음식으로서의 김치의 효능, 김치과학과 산업, 김치연구회 2: 5), 한방에서는 보혈, 구충, 이뇨, 강심, 진통, 해독제 등의 약제 그리고 중풍, 치질, 당뇨, 치루, 타박상(한국식물대보감. 1990. 한국자원식물연구소, 제일출판사)에도 이용되고 있다. 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.).
서양식 테린의 주재료는 닭간, 버터, 트러플, 와인, 돼지지방, 타임, 우유, Aspic 등이며, 지방 함량이 높은 식품의 사용으로 열량이 높은 것으로 분석되었다. The main ingredients of Western terrin are chicken liver, butter, truffle, wine, pork fat, thyme, milk, and aspic.
한국식 테린은 닭고기, 인삼, 대추, 부추, 마늘, 김, 장군차잎, 찹쌀 등의 전통 식재료를 사용하여 낮은 지방의 섭취와 함께 담백한 맛을 줄 수 있다. 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.
서양식 테린과 한국식 테린의 영양성분 비교하면 하기 표 2와 같다.Comparing the nutritional ingredients of Western-style terrin and Korean-style terrin is shown in Table 2.
이하 본 발명의 장군차 떡국떡과 약선 닭육수로 만든 테린을 곁들인 장군차 떡국 및 그 제조방법을 자세히 설명한다.It will be described below in detail Jangguncha Tteokguk with a terin made of Jangguncha Tteokguk and medicinal chicken broth of the present invention and a manufacturing method thereof.
1. 장군차를 이용한 닭육수의 제조방법에 대한 일 실시 예를 설명한다.1. An embodiment of a method of preparing chicken broth using a general car will be described.
① 닭뼈를 찬물에 1시간 내지 1시간 30분 동안 침지시켜 핏물과 냄새를 제거한다. ① Soak chicken bone in cold water for 1 hour to 1 hour 30 minutes to remove blood and smell.
② 끓는 물에 닭뼈 중량의 3~7 중량%(바람직하게는 5 중량%) 분량의 식초를 넣고, 3~5분(바람직하게는 3분)간 브랜칭(blanching)한다. ② Put 3 ~ 7% by weight (preferably 5% by weight) of vinegar in boiling water and branch for 3 ~ 5 minutes (preferably 3 minutes).
③ 브랜칭(blanching)한 닭뼈의 지방, 고기, 연골 등을 제거한다.③ branching (blanching) to remove the fat, meat, cartilage of chicken bones.
④ 장군차잎에 55~65℃(바람직하게는 60℃)의 끓인 생수를 장군차잎 중량에 대하여 50배의 중량으로 넣고 20분간 우린 후, 25 메쉬(mesh)의 체에 걸러 장군차 추출액을 제조한다.④ Add 55 to 65 ℃ (preferably 60 ℃) boiled bottled water at 50 times the weight of the general tea leaves in the general green tea leaves, and after 20 minutes, filter the 25-mesh sieve to produce the general green tea extract. .
⑤ 핏물이 빠진 닭뼈 45 ~ 50 중량부, 장군차 추출액 45 ~ 50 중량부, 황기 0.1 ~ 1 중량부, 엄나무 0.1 ~ 1 중량부, 대추 0.1 ~ 0.5 중량부, 구기자 0.05 ~ 0.5 중량부, 생강 0.05 ~ 0.2 중량부, 통마늘 0.3 ~ 0.9 중량부, 통양파 0.3 ~ 0.9 중량부의 총 재료와 상기 총재료 중량 대비 3~4배 중량의 물을 압력솥에 넣은 후 700-800psi압력으로 가열하여 10~20분동안 끓인다. 상기 끓이는 시간은 불의 세기나 재료의 분량이 증가함에 따라 늘릴 수 있다. ⑤ 45 ~ 50 parts by weight of chicken bones missing blood, 45 ~ 50 parts by weight of Janggun tea extract, 0.1 ~ 1 parts by weight Astragalus 0.1 ~ 1 parts by weight, jujube 0.1 ~ 0.5 parts, jujube 0.05 ~ 0.5 parts, ginger 0.05 ~ 0.2 parts by weight, whole garlic 0.3 ~ 0.9 parts by weight, whole onions 0.3 ~ 0.9 parts by weight of the total material and water 3 to 4 times the weight of the total material in a pressure cooker and heated to 700-800psi pressure for 10-20 minutes Boil for a while. The boiling time can be increased as the intensity of the fire or the amount of material increases.
⑥ 수득된 닭육수를 25 mesh의 체에 면보를 얹고, 여과하여 찌꺼기가 제거된 상태의 닭육수를 제조한다.⑥ Put the obtained chicken broth on a sieve of 25 mesh, and filtered to prepare chicken broth with the residue removed.
⑦ 상기 제조한 닭육수를 -20℃의 냉동실에 1시간 보관한 후, 위의 굳은 기름을 걷어내어 장군차 약선 닭육수를 완성한다.⑦ After storing the prepared chicken broth in the freezer at -20 ℃ for 1 hour, remove the solid oil from the above to complete Janggun car Yaksen chicken broth.
상기 장군차 약선 닭육수를 제조하기 위한 총 재료는 핏물이 빠진 닭뼈 48.7 중량부, 장군차 추출액 48.7 중량부, 황기 0.5 중량부, 엄나무 0.5 중량부, 대추 0.3 중량부, 구기자 0.1 중량부, 생강 0.1 중량부, 통마늘 0.6 중량부, 통양파 0.5 중량부의 총재료와 상기 총재료 중량의 3.5배 중량의 물을 압력솥에 넣은 후 10분동안 끓이는 것이 가장 바람직하다.The total material for producing the general general car Yaksen chicken broth is 48.7 parts by weight of chicken bones missing blood, 48.7 parts by weight of Janggun tea extract, 0.5 parts by weight of yellow tea, 0.5 parts by weight of oak, 0.3 parts by weight of jujube, 0.1 parts by weight of gojija, ginger 0.1 It is most preferable to boil for 10 minutes after putting the total material and the water of 3.5 times the weight of the total material and 3.5 parts by weight of whole garlic and 0.6 parts by weight of whole garlic in a pressure cooker.
본 발명의 구성에서 장군차잎은 60℃의 물에 우리는 것이 떫은 맛 성분인 탄닌이 덜 우러나므로 뜨거운 물에 우리는 것보다 맛이 양호하다. 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. 한국식 테린의 제조방법에 대한 일 실시 예를 설명한다.2. An embodiment of a method of preparing Korean terin is described.
① 장군차잎은 55~65℃(바람직하게는 60℃)의 끓인 생수를 장군차잎 중량 대비 70배 중량으로 넣고 5~10분간 우린 후, 25 mesh의 체에 걸러 장군차 추출액을 제조한다. ① Janggun tea leaves put boiled water of 55 ~ 65 ℃ (preferably 60 ℃) to 70 times the weight of the general tea leaves weight, we cut for 5-10 minutes, then filter the 25 mesh sieve to prepare the Janggun tea extract.
② 찹쌀 70 중량부에 대하여 장군차 추출액 1~1.4배(바람직하게는 1.2배)를 넣고 찹쌀밥을 짓는다. ② 70 parts by weight of glutinous rice Janggun tea extract 1 ~ 1.4 times (preferably 1.2 times) to put the glutinous rice to make.
③ 대추 23 중량부를 포를 뜬 후, 꽃 모양으로 말아 놓는다③ 23 parts by weight of jujube and rolled in a flower shape.
④ 인삼 100 중량부를 끓는 물에 살짝 데치고, 부추 3 중량부를 끓는 물에 살짝 데친다.④ 100 parts by weight of ginseng slightly boiled in boiling water, leek 3 parts by weight in boiling water slightly.
⑤ 닭가슴살 500 중량부, 마늘 2 중량부를 적당한 크기로 썰어 생크림(또는 계란흰자) 15 중량부로 점도를 맞춰 푸드믹서에 아주 곱게 갈아 놓는다.⑤ 500 parts by weight of chicken breast, 2 parts by weight of garlic cut into suitable size, 15 parts by weight of fresh cream (or egg whites) to adjust the viscosity and grind very finely in the food mixer.
⑥ 테이블에 투명랩을 깔고 상기 닭가슴살 갈은 것을 평평하게 펴서 투명랩 위에 바른다.⑥ Lay the transparent wrap on the table and flatten the ground chicken breasts and apply it on the transparent wrap.
⑦ 그 위에 김 한 장을 올리고 장군차로 지은 찹쌀밥을 평평하게 깐다.⑦ Put a piece of laver on it and lay the glutinous rice cooked with Janggun tea flatly.
⑧ 찹쌀밥 위에 준비한 꽃대추를 일렬로 놓은 후, 상기 끓는 물에 데친 인삼과 부추를 길게 놓는다.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 제일 아래의 랩을 잡고 김밥 말듯 단단하게 돌돌만다.⑨ Hold the lap at the bottom and turn around as hard as gimbap.
⑩ 그리고 호일로 잘 싼 후 김오른 찜통(95℃)에 서 10~20분(바람직하게는 15분)간 찐다.싼 After wrapping well with foil, steam for 10-20 minutes (preferably 15 minutes) in steamed steamer (95 ℃).
⑫ 잘 쪄진 테린을 냉동고(-20℃)에서 냉각시킨 후 호일을 벗겨 내고 김밥 썰듯 썬다.테 Cool well-washed terin in freezer (-20 ℃), peel off the foil, and cut it like sliced gimbap.
전술한 바와 같은 본 발명의 구성에서 장군차잎은 60℃의 물에 우리는 것이 떫은 맛 성분인 탄닌이 덜 우러나므로 뜨거운 물에 우리는 것보다 맛이 양호하다.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.
테린의 속을 채우는 충전물의 하나인 닭고기는 푸드믹서에 곱게 갈아 사용하면 성형을 용이하게 할 수 있고, 완성된 음식의 씹는 질감을 부드럽게 해준다. 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.
마늘과 생크림(또는 계란)은 테린 충전물의 점착성을 좋게 하여, 성형하고 찐 후, 형태를 보기 좋게 유지시켜 줄 수 있다.Garlic and fresh cream (or eggs) can make the terrine filling more sticky, shape and steam, and keep the shape good.
완성된 테린은 냉동고(-20℃)에 냉각시키면 썰기가 매우 용이하다. The finished terrine is cooled in a freezer (-20 ° C) and is very easy to chop.
3. 장군차 떡국떡을 제조하는 실시 예를 설명한다.3. An embodiment of preparing Jangguncha Tteokguk is described.
① 멥쌀을 세척하고, 멥쌀 중량에 3배의 물(상온)을 넣고 8시간 침지하여 불린 후 25mesh의 체에 받쳐 수분을 제거한다.① Wash non-glutinous rice, add 3 times of water (room temperature) to the weight of non-glutinous rice and soak for 8 hours to soak.
② 장군차잎 중량 대비 상온의 물을 10배로 넣고, 5분간 담가 세척한 후, 25mesh의 체에 걸러 수분을 제거한다.② Put 10 times of water at room temperature relative to the weight of Janggun tea leaves, soak for 5 minutes, wash, and filter out 25mesh sieve to remove moisture.
③ 상기의 불린 멥쌀과 장군차잎을 분쇄기로 분쇄하여 각각 가루로 만든다.③ Grind the boiled non-rice and Janggun tea leaves with a grinder to make each powder.
④ 멥쌀가루 95~97 중량%, 장군차잎 가루 2.0~4.0 중량%(바람직하게는 2.3 중량%), 소금 0.5~1 중량%(바람직하게는 0.6 중량%)를 혼합하고, 3kg/cm2의 압력에서 15 ~ 25분(바람직하게는 20분)동안 증자한 다음, 압출 성형기를 사용하여 1차 성형하고, 3~7℃(바람직하게는 5℃)의 흐르는 물에 냉각시켜 원하는 크기로 절단하여 가래떡을 만든다.④ Mix 95 ~ 97% by weight of non-glutinous rice powder, 2.0 ~ 4.0% by weight of general tea leaf powder (preferably 2.3% by weight), 0.5-1% by weight of salt (preferably 0.6% by weight), and pressure of 3kg / cm 2 The mixture is increased for 15 to 25 minutes (preferably 20 minutes), then firstly molded using an extrusion machine, cooled in running water at 3 to 7 ° C (preferably 5 ° C), and cut into desired sizes. Make
⑤ 이렇게 만들어진 가래떡을 15~ 25℃에서 5-7시간 동안 건조한 후, 성형기로 절단하여 2차 성형을 하고, 장군차 떡국떡을 완성한다.⑤ After drying soaked rice cake at 15 ~ 25 ℃ for 5-7 hours, cut it with a molding machine to make secondary molding, and complete Jangguncha rice cake soup.
4. 약선 닭육수로 만든 테린을 곁들인 장군차 떡국을 제조하는 실시 예를 상세히 설명한다. 4. Detailed description will be made of an embodiment of preparing a Janggun tea rice cake soup with terrine made from medicinal chicken broth.
① 계란은 황. 백 지단을 부쳐 가늘게 썬다.① eggs are sulfur. Spread the white Zidane and cut it finely.
② 김은 등분 해 가늘게 썰거나 가루를 형성한다.② Seaweed is divided into thinly or thinly formed powder.
③ 냄비에 상기 장군차 약선 닭육수를 넣고 끓인다. 이때 상기 장군차 약선 닭육수는 떡국떡 중량 대비 장군차 약선 닭육수 3.3배 중량으로 넣는다.③ Put the general tea medicinal chicken broth in a pot and boil. At this time, the Jangguncha Yaksen chicken broth is put into 3.3 times the weight of Jangguncha Yaksen chicken broth compared to the weight of rice cake soup.
④ 닭육수가 끓으면, 상기의 제조한 장군차 떡국떡을 세척하여 넣는다. ④ When the chicken broth boils, wash and put the prepared Jangguncha rice cake soup.
⑤ 떡이 익으면 국간장과 소금으로 간을 맞춘다.⑤ When the rice cake is ripe, season with soy sauce and salt.
⑥ 그릇에 떡국떡을 담고 고명으로 테린, 계란부침, 김 등을 보기좋게 얹는다. ⑥ Put rice cake soup in a bowl and put terrine, fried egg, laver etc. with garnish.
상기 고명은 테린 50~55 중량부, 계란부침 44~50 중량부, 김 0.5~2 중량부의 비율은 갖는다.The garnish has a ratio of 50 to 55 parts by weight of terrine, 44 to 50 parts by weight of egg fry, and 0.5 to 2 parts by weight of laver.
Claims (4)
핏물이 빠진 닭뼈 45~50 중량부, 상기 장군차 추출액 45~50 중량부, 황기 0.1~1 중량부, 엄나무 0.1 ~ 1 중량부, 대추 0.1 ~ 0.5 중량부, 구기자 0.05 ~ 0.5중량부, 생강 0.05 ~ 0.2 중량부, 통마늘 0.3 ~ 0.9중량부, 통양파 0.3 ~ 0.9중량부로 이루어진 재료들과 이 재료들 중량 대비 3 ~ 4배 중량의 물을 압력솥에 넣은 후 700-800psi압력으로 가열하여 10 ~ 20분동안 끓여 장군차 약선 닭육수를 수득하는 단계와;
찹쌀 70 중량부에 1 ~ 1.4배 중량의 상기 장군차 추출액을 넣고 지은 찹쌀밥과, 닭가슴살 500 중량부, 마늘 2 중량부를 적당한 크기로 썰어 생크림(또는 계란흰자) 15 중량부로 점도를 맞춰 푸드믹서에 아주 곱게 갈아진 혼합 닭가슴살을 준비하고, 상기 혼합 닭가슴살을 평평하게 펴서 투명랩 위에 바르고 그 위에 2 중량부의 김 한 장을 올리고 상기 장군차 추출액으로 지은 찹쌀밥을 평평하게 깔고, 평평하게 깔은 찹쌀밥 위에 준비한 포뜬 대추 23 중량부를 일렬로 배열시키고, 끓는 물에 데친 인삼 100 중량부와 소금물에 데친 부추 또는 미나리 3 중량부를 길게 놓은 후 상기 투명랩의 맨아래 부분을 잡고 김밥 말듯 단단하게 돌돌 말아 호일로 잘 싼 후 김오른 찜통에서 10~20분간 찌고, 쪄진 것을 냉동고에서 냉각시킨 후 호일을 벗겨 내고 김밥 썰듯 썰어 한국식 테린을 제조하는 단계와;
물에 불린 멥쌀과 홍차로 가공된 장군차잎을 분쇄기로 분쇄하여 각각 가루로 형성하는 단계와,
가래떡 중량에 대해 상기 가루로 형성한 멥쌀가루 95~97 중량%, 상기 장군차잎 가루 2.0~4.0 중량%, 소금 0.5~1 중량%를 혼합하고, 3kg/cm2의 압력에서 15~ 25분동안 증자한 다음, 압출 성형기를 사용하여 성형하고, 3~7℃의 흐르는 물에 냉각시켜 원하는 크기로 절단하여 가래떡을 형성하는 단계와,
상기 형성한 가래떡을 15~ 25℃에서 5-7시간 동안 건조한 후, 절단기로 절단하여 떡국떡을 완성하는 단계와,
계란은 황. 백 지단을 부쳐 가늘게 써는 단계와,
김을 등분하여 가늘게 썰거나 가루를 형성하는 단계와,
상기 장군차 약선 닭육수를 용기에 넣고 끓인 후 상기 완성한 떡국떡을 넣어 익히는 단계와,
상기 떡국떡이 익으면 국간장과 소금으로 간을 맞추는 단계와,
그릇에 떡국떡을 담고 고명으로 상기 테린, 상기 계란부침, 상기 김을 얹는 단계로 이루어짐을 특징으로 하는 약선 닭육수로 만든 테린을 곁들인 장군차 떡국 제조방법.Boiled bottled water at 55-65 ° C is added 50 times more than the weight of the general tea leaves to the general tea leaves, which are naturally dried and contain theanine, which inhibits the effects of vitamin A and caffeine. Preparing a janggun tea extract prepared by sieving;
45-50 parts by weight of chicken bones missing blood, 45-50 parts by weight of the Janggun tea extract, 0.1-1 parts by weight of Astragalus, 0.1-1 parts by weight, Jujube 0.1-0.5 parts, Jujube 0.05-0.5 parts, Ginger 0.05 ~ 0.2 parts by weight, whole garlic 0.3 ~ 0.9 parts by weight, whole onions 0.3 ~ 0.9 parts by weight and water 3 ~ 4 times the weight of these materials in a pressure cooker and heated to 700-800psi pressure to 10 ~ 20 Boiling for minutes to obtain general tea Yaksen chicken broth;
Glutinous rice cooked with 1 ~ 1.4 times the weight of the Jangguncha extract, 70 parts by weight of glutinous rice, 500 parts by weight of chicken breast meat, 2 parts by weight of garlic cut into suitable size to adjust the viscosity to 15 parts by weight of fresh cream (or egg whites) Prepare the mixed chicken breast finely ground, spread the chicken breast flat and spread it on a transparent wrap, place 2 parts by weight of seaweed on it, lay the glutinous rice cooked with the janggun tea extract flat, and lay it flat. Arrange 23 parts by weight of jujube prepared in silver glutinous rice in a row, place 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 of the transparent wrap and hold the stone as hard as gimbap Roll it up well and steam it in a steamed steamer for 10-20 minutes, cool the steamed product in a freezer, peel off the foil and slice it like a slice of gimbap Korea Preparing an endothelin with;
Grinding the green tea leaves processed with non-rice and black tea soaked in water with a grinder to form powders, respectively;
95 to 97% by weight of non-glutinous rice flour formed from the powder, 2.0 to 4.0% by weight of the general tea leaf powder, and 0.5 to 1% by weight of salt, and cooked for 15 to 25 minutes at a pressure of 3 kg / cm 2 . Then, by using an extrusion molding machine, the step of cooling in flowing water of 3 ~ 7 ℃ cut to the desired size to form a rice cake,
Drying the formed sputum-teok at 15-25 ° C. for 5-7 hours, cutting the rice cake with a cutter to complete the rice cake soup;
Eggs are sulfur. I'm going to write a little bit of white paper,
Dividing the seaweed into fine pieces or forming flour,
Putting boiled rice cake broth into the container and boiling, and then putting the finished rice cake soup to cook;
When the rice cake soup is cooked and seasoned with soy sauce and salt,
Jangguncha Tteokguk manufacturing method with a terrine made of medicinal chicken broth, characterized in that it comprises the step of putting the terrin, the fried egg, the seaweed in a bowl.
상기 장군차 약선 닭육수와 상기 떡국떡을 용기에 넣을 때 상기 떡국떡 중량대비 장군차 약선 닭육수 3.3배 중량을 넣는 것을 특징으로 하는 약선 닭육수로 만든 테린을 곁들인 장군차 떡국 제조방법.The method according to claim 3,
Jangguncha tteokguk production method with a terrine made of medicinal chicken broth, characterized in that the jangguncha Yaksen chicken broth to 3.3 times the weight of the rice cake rice cake when the jangguncha Yaksen chicken broth and the rice cake soup in the container.
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