KR101300745B1 - Producing method of sauce for dakgalbi using the extract of chicken bone - Google Patents

Producing method of sauce for dakgalbi using the extract of chicken bone Download PDF

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KR101300745B1
KR101300745B1 KR1020110068804A KR20110068804A KR101300745B1 KR 101300745 B1 KR101300745 B1 KR 101300745B1 KR 1020110068804 A KR1020110068804 A KR 1020110068804A KR 20110068804 A KR20110068804 A KR 20110068804A KR 101300745 B1 KR101300745 B1 KR 101300745B1
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chicken
seasoning
extract
bone
broth
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KR1020110068804A
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Korean (ko)
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KR20130008205A (en
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이성기
무흘리신
최원희
강선문
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강원대학교산학협력단
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88Taste or flavour enhancing agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof

Abstract

본 발명은 (A) 노계육뼈, 육계육뼈 및 노계통닭으로 이루어진 군에서 선택된 하나 이상 0.5 ~ 1.5kg, 대파 200 ~ 400g, 무 400 ~ 600g, 양파 200 ~ 400g, 생강 50 ~ 150g, 마늘 50 ~ 150g을 물 2 ~ 4L에 첨가하고 4 ~ 6시간 동안 가열하여 육수 추출물을 제조하는 단계; (B) 간장, 설탕, 매실추출물, 꿀 및 고춧가루를 함유하는 단맛 양념 혼합물, 또는 청양 고춧가루, 고추장 및 올리고당을 함유하는 매운맛 양념 혼합물을 제조하는 단계; 및 (C) 상기 육수 추출물과 상기 단맛 양념 혼합물 또는 매운맛 양념 혼합물을 혼합하여 닭갈비용 양념을 제조하는 단계;를 포함하는 것을 특징으로 하는 닭갈비용 양념의 제조방법을 개시한다. The present invention (A) at least one selected from the group consisting of broiler bone, broiler bone and chicken broiler chicken 0.5 ~ 1.5kg, leek 200 ~ 400g, radish 400 ~ 600g, onion 200 ~ 400g, ginger 50 ~ 150g, garlic 50 ~ Adding 150 g to 2 to 4 L of water and heating for 4 to 6 hours to prepare a broth extract; (B) preparing a sweet spice mixture containing soy sauce, sugar, plum extract, honey and red pepper powder, or a spicy spice mixture containing cheongyang red pepper powder, red pepper paste and oligosaccharides; And (C) mixing the broth extract and the sweet spice mixture or the spicy spice mixture to prepare chicken rib spice seasoning.

Description

육수 추출물을 이용한 닭갈비용 양념의 제조방법{Producing method of sauce for dakgalbi using the extract of chicken bone} Producing method of sauce for dakgalbi using the extract of chicken bone}
본 발명은 닭갈비용 양념의 제조방법에 관한 것으로, 구체적으로는 닭뼈, 노계육 등을 원료로 한 육수 추출물을 이용한 춘천 닭갈비용 양념의 제조방법에 관한 것이다. The present invention relates to a method for producing chicken ribs seasoning, and more particularly, to a method for preparing Chuncheon chicken ribs seasoning using a broth extract made from chicken bones, old chicken meat and the like.
춘천 닭갈비는 1961년에 돼지고기 양념구이에서 닭고기로 전환되어 개발되었으며, 초창기에는 고기가 귀하고 비싼 시절이었으므로 육계 대신 노계육을 사용하기도 하였으나, 육계를 사용하여 각종 양념을 섞어 열판에 익혀 먹는 음식이다. Chuncheon Chicken Ribs was developed in 1961 by converting from pork seasoning to chicken.In the early days, meat was precious and expensive, so it used old chicken instead of broiler chicken. to be.
그런데 아직까지 춘천 닭갈비는 원료육부터 양념, 가열방법 등에 이르기까지 체계적인 분류가 없어 각 닭갈비 음식점이나 가공장에서 자기들만의 기술로 만들어내고 있는 실정이다. 그래서 닭갈비의 특성이 없고 업소 간 유사한 맛을 지닌다.However, Chuncheon Chicken Ribs has not been systematically categorized from raw meat to seasoning, heating method, and so on. So chicken ribs are not characteristic and have a similar taste between businesses.
한편, 노계육이나 닭뼈는 식품으로서의 가치가 매우 낮은 부산물의 일종으로 이를 닭갈비용 양념의 원료로 사용된 예는 아직까지 전혀 없는 실정이다. On the other hand, lean meat or chicken bone is a kind of by-product having a very low value as a food, and there is no example of using it as a raw material for seasoning chicken ribs.
한편, 우리나라 사람들이 좋아하는 특징적인 두 가지 맛으로는 단맛과 매운맛이 있다. 이에 본 발명의 발명자들은 닭갈비용 양념으로 단맛과 매운맛 양념을 개발하고, 또한, 이의 감칠맛을 증진시키기 위하여 예의연구한 결과 본 발명을 완성하기에 이른 것이다. On the other hand, the two distinctive tastes that Korean people like are sweet and spicy. Accordingly, the inventors of the present invention have developed a sweet and spicy seasoning as a chicken marinade seasoning, and also have completed the present invention as a result of earnest research in order to enhance its rich taste.
본 발명은 상기 종래기술의 문제점을 해결하고자 하는 것으로 닭갈비 음식점이나 가공장은 물론 가정에서도 손쉽게 춘천 닭갈비를 조리할 수 있도록 하는 닭갈비용 양념을 제조하는 방법을 제공하는 것을 목적으로 한다. An object of the present invention is to provide a method for producing a chicken ribs seasoning to be able to easily cook Chuncheon chicken ribs in chicken ribs restaurants or processing plants as well as at home to solve the problems of the prior art.
또한, 본 발명은 단맛과 매운맛에 감칠맛이 가미된 닭갈비용 양념을 제조하는 방법을 제공하는 것을 목적으로 한다. In addition, an object of the present invention is to provide a method for producing a chicken galbi seasoning seasoned sweet and spicy flavor.
또한, 본 발명은 노계육뼈, 육계육뼈 또는 노계통닭을 원료로 한 육수 추출물을 이용하여 감칠맛이 탁월하게 증진될 뿐만 아니라 저비용으로 닭갈비용 양념을 제조하는 방법을 제공하는 것을 목적으로 한다. In addition, an object of the present invention is to provide a method for producing chicken marinade seasoning as well as excellent umami taste by using broth extract made from raw chicken bone, broiled chicken bone or old chicken.
또한, 본 발명은 레토르트 파우치 등의 형태로 가공되어 장소의 제약 없이 누구든지 손쉽고 간단하게 조리할 수 있는 닭갈비 가공식품을 제조하는 방법을 제공하는 것을 목적으로 한다. In addition, it is an object of the present invention to provide a method for producing a chicken ribs processed food that can be easily and simply cooked by anyone in the form of a retort pouch or the like without restrictions of the place.
상기 목적을 달성하기 위하여, 본 발명은 노계육뼈, 육계육뼈 또는 노계육을 야채와 함께 장기간 열수 추출하여 얻어진 육수 추출물을 이용하여 감칠맛이 증진된 닭갈비용 양념을 제조하는 것을 특징으로 한다. In order to achieve the above object, the present invention is characterized by producing a savory flavor enhanced chicken galbi seasoning using broth extract obtained by hot water extraction of the broiled bone, broiled bone or broiled meat with vegetables for a long time.
구체적으로 본 발명의 닭갈비용 양념의 제조방법은 (A) 노계육뼈, 육계육뼈 및 노계통닭으로 이루어진 군에서 선택된 하나 이상 0.5 ~ 1.5kg, 대파 200 ~ 400g, 무 400 ~ 600g, 양파 200 ~ 400g, 생강 50 ~ 150g, 마늘 50 ~ 150g을 물 2 ~ 4L에 첨가하고 4 ~ 6시간 동안 가열하여 육수 추출물을 제조하는 단계; (B) 간장, 설탕, 매실추출물, 꿀 및 고춧가루를 함유하는 단맛 양념 혼합물을 제조하는 단계; 및 (C) 상기 육수 추출물과 상기 단맛 양념 혼합물을 혼합하여 닭갈비용 양념을 제조하는 단계;를 포함하는 것을 특징으로 한다. Specifically, the method of manufacturing the chicken ribs seasoning of the present invention (A) at least one selected from the group consisting of the broiler bone, broiler bone and chicken broiler chicken 0.5 ~ 1.5kg, leek 200 ~ 400g, radish 400 ~ 600g, onion 200 ~ 400g Adding 50 to 150 g of ginger and 50 to 150 g of garlic to 2 to 4 L of water and heating for 4 to 6 hours to prepare a broth extract; (B) preparing a sweet spice mixture containing soy sauce, sugar, plum extract, honey and red pepper powder; And (C) mixing the broth extract and the sweet spice mixture to prepare a chicken rib spice seasoning.
또한, 본 발명의 닭갈비용 양념의 제조방법은 (A) 노계육뼈, 육계육뼈 및 노계통닭으로 이루어진 군에서 선택된 하나 이상 0.5 ~ 1.5kg, 대파 200 ~ 400g, 무 400 ~ 600g, 양파 200 ~ 400g, 생강 50 ~ 150g, 마늘 50 ~ 150g을 물 2 ~ 4L에 첨가하고 4 ~ 6시간 동안 가열하여 육수 추출물을 제조하는 단계; (B) 청양 고춧가루, 고추장 및 올리고당을 함유하는 매운맛 양념 혼합물을 제조하는 단계; 및 (C) 상기 육수 추출물과 상기 매운맛 양념 혼합물을 혼합하여 닭갈비용 양념을 제조하는 단계;를 포함하는 것을 특징으로 한다. In addition, the method of manufacturing the chicken ribs seasoning of the present invention (A) at least one selected from the group consisting of chicken broiler, broiler bone and chicken broiler chicken 0.5 ~ 1.5kg, leek 200 ~ 400g, radish 400 ~ 600g, onion 200 ~ 400g Adding 50 to 150 g of ginger and 50 to 150 g of garlic to 2 to 4 L of water and heating for 4 to 6 hours to prepare a broth extract; (B) preparing a spicy seasoning mixture containing Cheongyang red pepper powder, red pepper paste and oligosaccharides; And (C) mixing the broth extract and the spicy seasoning mixture to prepare a chicken ribs seasoning sauce.
이와 같이 본 발명은 노계육뼈, 육계육뼈 또는 노계통닭 중 하나 이상을 대파, 무, 양파, 생강, 마늘과 함께 물에 넣고 장기간 열수 추출함으로써 닭의 비린내는 제거되고 깊은 맛을 내는 육수 추출물을 얻을 수 있으며, 이를 첨가하여 매우 저렴한 비용으로 감칠맛이 증진된 닭갈비용 양념을 제조할 수 있다. 이때, 닭의 비린내는 제거하면서 깊은맛을 충분히 내기 위해서는 물 3L에 노계육뼈, 노계육뼈와 육계육뼈를 반반 섞은 것, 노계통닭 중 하나 이상 1kg, 대파 300g, 무우 500g, 양파 300g, 생강 100g, 마늘 100g을 넣고, 5시간 동안 중불로 가열하여 충분히 맛 성분이 추출되도록 하는 것이 바람직하다. As described above, the present invention is obtained by adding one or more of the broiler bone, broiler bone or broiler chicken in water with leek, radish, onion, ginger and garlic to extract the fishy extract of fishy and deep flavor by long-term hot water extraction. And it can be added to prepare a rich seasoning chicken marinade seasoning at very low cost. At this time, in order to remove the fishy fishy and deep taste, 3L of water, broiled bone, broiled bone and broiled chicken half and half, one or more chickens of old chicken 1kg, leek 300g, radish 500g, onion 300g, ginger 100g Add 100 g of garlic and heat it over medium heat for 5 hours to ensure that the ingredients are extracted sufficiently.
또한, 본 발명은 단맛용 양념 혼합물과 매운맛용 양념 혼합물을 이용하여 단맛 닭갈비용 양념과 매운맛 닭갈비용 양념을 제조할 수 있다. In addition, the present invention can be used to prepare sweet chicken ribs seasoning and spicy chicken ribs seasoning using a sweet seasoning mixture and spicy seasoning mixture.
여기서 단맛용 양념 혼합물은 특별히 한정되는 것은 아니나 간장, 설탕, 매실추출물, 꿀을 많이 첨가하여 단맛을 내며, 단맛을 더욱 내기 위하여 콜라를 첨가할 수도 있다. 예를 들면, 단맛 양념 혼합물은 단맛을 적절하게 내기 위하여 간장 5 ~ 10중량%, 설탕 3 ~ 8중량%, 매실추출물 10 ~ 15중량%, 꿀 2 ~ 3중량% 및 고춧가루 10 ~ 20중량% 함유할 수 있다. Here, the sweet spice mixture is not particularly limited, but adds soy sauce, sugar, plum extract, honey to give a sweet taste, coke may be added to further sweeten. For example, the sweet and spice mixture contains 5 to 10% by weight of soy sauce, 3 to 8% by weight of sugar, 10 to 15% by weight of plum extract, 2 to 3% by weight of honey and 10 to 20% by weight of red pepper powder for proper sweetness. can do.
반면, 매운맛 양념 혼합물은 특별히 한정되는 것은 아니라 청량고춧가루를 많이 첨가하여 매운맛을 낸다. 예를 들면, 청양 고춧가루 10 ~ 15중량%, 고추장 5 ~ 30중량% 및 올리고당 2~20중량% 함유할 수 있다. On the other hand, the spicy seasoning mixture is not particularly limited and adds a lot of chilled red pepper powder to give a spicy taste. For example, it may contain 10 to 15% by weight of Cheongyang pepper, 5 to 30% by weight of kochujang and 2 to 20% by weight of oligosaccharides.
본 발명은 앞에서 제조된 육수 추출물과 단맛 양념 혼합물 또는 매운맛 양념 혼합물을 혼합하여 최종적으로 닭갈비용 양념을 제조할 수 있다. 이때, 감칠맛을 증진시키면서도 텁텁한 맛은 배제하기 위하여 육수 추출물을 10 ~ 20중량% 함유하도록 닭갈비용 양념을 제조하는 것이 바람직하다. The present invention can finally prepare the chicken ribs seasoning by mixing the broth extract and the sweet spice mixture or spicy spice mixture prepared above. At this time, it is preferable to prepare the chicken ribs seasoning to contain 10 to 20% by weight of the broth extract in order to enhance the umami taste and to exclude the ugly taste.
이와 같이 제조된 닭갈비용 양념을 닭고기와 혼합하여 누구나 손쉽게 감칠맛이 증진된 닭갈비를 조리할 수 있다. 이때, 닭갈비용 양념과 닭고기는 중량비로 1 : 2의 비율로 섞으면 그 맛이 매우 탁월하게 좋다. 이렇게 양념과 혼합된 닭고기를 가열판에서 고기의 심부온도가 75℃가 될 때까지 약 10 ~ 20분, 바람직하게는 15분간 가열하면 감칠맛이 증진된 닭갈비를 조리할 수 있다. Thus prepared chicken ribs seasoned with chicken mixed chicken meat anyone can easily enhance the rich flavor. At this time, chicken seasoning seasoned chicken and chicken at a weight ratio of 1: 2, the taste is very good. Thus, when the chicken mixed with the seasoning is heated for about 10 to 20 minutes, preferably 15 minutes until the core temperature of the meat is 75 ℃ in the heating plate can be cooked chicken ribs enhanced.
또한, 본 발명은 이와 같이 제조된 닭갈비용 양념을 닭고기와 혼합한 후, 이를 레토르트 파우치에 포장하여 레토르트용 닭갈비를 제조할 수 있다. 이에 장소에 제약없이 누구나 손쉽고 간단하게 닭갈비를 조리할 수 있다. 이때, 레토르트 파우치에 가공하는 방법은 특별히 한정되는 것은 아니며 본 발명이 속하는 기술분야에서 통상 사용하는 방법을 사용할 수 있다. In addition, the present invention can be prepared by mixing the chicken ribs seasoning seasoned with chicken, and then packaged in a retort pouch for chicken retort. Anyone can cook chicken ribs easily and simply without restrictions. At this time, the method of processing to the retort pouch is not particularly limited and can be used a method commonly used in the art.
본 발명에 의하면 닭갈비 음식점이나 가공장은 물론 가정에서도 손쉽게 춘천 닭갈비를 조리할 수 있도록 하는 닭갈비용 양념을 제조할 수 있다. According to the present invention can be prepared chicken ribs seasoning to enable easy cooking of Chuncheon chicken ribs in chicken ribs restaurants or processing plants, as well as at home.
또한, 본 발명에 의하면 단맛과 매운맛에 감칠맛이 가미된 닭갈비용 양념을 제조할 수 있다. In addition, according to the present invention can be prepared chicken galbi spice seasoned sweet and spicy flavors.
또한, 본 발명에 의하면 노계육뼈, 육계육뼈 또는 노계통닭을 원료로 한 육수 추출물을 이용하여 감칠맛이 탁월하게 증진될 뿐만 아니라 저비용으로 닭갈비용 양념을 제조할 수 있다. In addition, according to the present invention, using the broth extract made from raw chicken bone, broiled chicken bone or chicken broiler chicken as a raw material, the umami taste is not only enhanced, but can be prepared at low cost.
또한, 본 발명은 레토르트 파우치 등의 형태로 가공되어 장소의 제약 없이 누구든지 손쉽고 간단하게 조리할 수 있는 닭갈비 가공식품을 제조할 수 있다. In addition, the present invention is processed in the form of a retort pouch or the like can produce a chicken ribs processed food that can be easily and simply cooked by anyone without restrictions of the place.
도 1은 본 발명의 닭갈비용 양념의 제조방법을 간략하게 나타낸 공정도이다.
도 2는 본 발명의 육수 추출물을 제조하는 공정을 나타내는 사진이다.
1 is a process diagram showing a simplified method of manufacturing chicken ribs seasoning of the present invention.
Figure 2 is a photograph showing the process for producing a broth extract of the present invention.
이하, 본 발명의 내용을 하기 실시예를 들어 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
참조예Reference Example 1, 2 : 단맛 양념 및 매운맛 양념의 제조 1, 2: Preparation of sweet and spicy condiments
본 참조예에서는 하기 표 1의 배합조성대로 단맛 양념 및 매운맛 양념을 제조하였다. In this reference example, sweet and spicy seasonings were prepared according to the formulation of Table 1 below.
참조예 1(단맛 양념)Reference Example 1 (sweet seasoning) 참조예 2(매운맛 양념)Reference Example 2 (Spicy Seasoning)
재료명Name of material 함유량(g)Content (g) %% 함유량(g)Content (g) %%
백설탕White sugar 43.043.0 5.45.4 93.693.6 11.711.7
올리고당oligosaccharide 75.375.3 9.49.4 20.220.2 2.52.5
honey 19.919.9 2.52.5 19.219.2 2.42.4
고춧가루chili powder 107.7107.7 13.513.5 93.693.6 11.711.7
태양초고추장Solar Pepper Paste 59.759.7 7.57.5 46.946.9 5.85.8
청양고추가루Cheongyang Red Pepper 19.919.9 2.52.5 46.946.9 5.85.8
마늘garlic 123.0123.0 15.415.4 29.329.3 3.63.6
양파onion 107.7107.7 13.513.5 101.0101.0 12.612.6
미원Miwon 5.95.9 0.70.7 5.95.9 0.70.7
흑후추Black pepper 5.35.3 0.70.7 2.02.0 0.30.3
다시다Again 2.12.1 0.30.3 3.93.9 0.50.5
water 27.827.8 3.53.5 215.1215.1 26.926.9
간장Soy sauce 69.669.6 8.78.7 -- --
미림Mirim 56.256.2 7.07.0 -- --
카레Curry 12.212.2 1.51.5 -- --
콜라Cola 64.764.7 8.28.2 -- --
맛소금Flavored Salt -- -- 49.249.2 6.16.1
대파Green onion -- -- 29.329.3 3.73.7
청주Rice wine -- -- 17.617.6 2.22.2
닭고기맛분말Chicken Flavored Powder -- -- 10.110.1 1.31.3
생강ginger -- -- 16.216.2 2.02.0
800800 100100 800800 100100
상기 표 1의 배합조성에 나타나는 바와 같이, 단맛 양념은 백설탕, 꿀, 올리고당, 콜라를 많이 첨가하였고, 매운맛 양념은 청양고추 가루를 많이 첨가하였다. As shown in the formulation of Table 1, the sweet seasoning was added a lot of white sugar, honey, oligosaccharides, cola, spicy seasoning was added a lot of Chungyang pepper powder.
이와 같이 제조된 양념의 특징은 표 2에 나타내었다. The characteristics of the seasoning thus prepared are shown in Table 2.
참조예 1(단맛 양념)Reference Example 1 (sweet seasoning) 참조예 2(매운맛 양념)Reference Example 2 (Spicy Seasoning)
pHpH 5.12±0.05a 5.12 ± 0.05 a 4.99±0.05b 4.99 ± 0.05 b
CIE색차값CIE color difference value L* (명도)L * (brightness) 15.99±0.54b 15.99 ± 0.54 b 18.27±0.85a 18.27 ± 0.85 a
a* (적색도)a * (red) 31.89±0.90a 31.89 ± 0.90 a 32.19±0.84a 32.19 ± 0.84 a
b* (황색도)b * (yellow) 13.53±0.55b 13.53 ± 0.55 b 15.77±0.89a 15.77 ± 0.89 a
관능검사1 ) Sensory test 1 ) 조직감Texture 7.2±0.6a 7.2 ± 0.6 a 6.6±1.0a 6.6 ± 1.0 a
색깔Color 8.2±0.6a 8.2 ± 0.6 a 8.2±1.0a 8.2 ± 1.0 a
flavor 6.0±1.8a 6.0 ± 1.8 a 7.2±1.5a 7.2 ± 1.5 a
incense 6.7±1.8a 6.7 ± 1.8 a 7.2±2.6a 7.2 ± 2.6 a
매운 정도Spicy 4.7±2.0b 4.7 ± 2.0 b 7.6±1.0a 7.6 ± 1.0 a
단 정도Sweet 6.6±1.1a 6.6 ± 1.1 a 4.5±2.0b 4.5 ± 2.0 b
종합기호도Comprehensive preference map 6.4±1.4a 6.4 ± 1.4 a 7.4±0.5a 7.4 ± 0.5 a
1) 9점: 매우 강하다. 또는 매우 좋다. 1점: 매우 약하다. 또는 매우 나쁘다. 1) 9 points: Very strong. Or very good. 1 point | piece: Very weak. Or very bad.
ab Means±S.D. in the same row within different superscripts are significantly different (p<0.05). ab Means ± SD in the same row within different superscripts are significantly different (p <0.05).
상기 표 2에 의하면, pH는 단맛 양념의 경우 5.12로 매운맛 양념의 4.99보다 유의적으로 높았다(p<0.05). 일반적으로 pH가 낮아질수록 저장성이 증가하는 경향이 있기 때문에 매운맛 양념이 저장성 측면에서는 유리한 것으로 판단되었다. According to Table 2, the pH was 5.12 for the sweet seasoning was significantly higher than 4.99 of the spicy seasoning (p <0.05). In general, since the shelf life tends to increase as the pH is lowered, it was determined that spicy seasoning is advantageous in terms of shelf life.
또한, CIE 색차값에서는 매운맛 양념이 명도와 황색도에서 더 높게 나타났다. In addition, spicy seasoning was higher in brightness and yellowness in CIE color difference value.
또한, 관능검사의 결과를 보면 매운맛 양념과 단맛 양념이 단 정도와 매운 정도는 각각 유의적인 차이를 나타내고 있다. 맛과 향에서는 매운맛이 단맛보다 더 좋아하는 것으로 나타나고 있다(p<0.05). 종합기호도도 매운맛이 단맛보다 높았지만 유의적인 차이는 없었다.
In addition, the results of the sensory test showed a significant difference between the sweet and spicy sweet sauce and the sweet and spicy sauce, respectively. In taste and aroma, spicy taste is more preferred than sweetness (p <0.05). The overall symbol also had a spicy taste higher than a sweet taste, but there was no significant difference.
제조예Manufacturing example 1 :  One : 노계뼈Subgrade bone 육수 추출물의 제조 Preparation of broth extract
본 제조예에서는 물 3L에 대파 300g, 무우 500g, 양파 300g, 생강 100g, 마늘 100g, 노계다리뼈1kg 넣고, 5시간 동안 중불로 가열하여 충분히 맛 성분이 추출되도록 한 다음 식혀서 노계뼈 육수 추출물을 제조하였다.
In this preparation example, 300 g of leek, 500 g of radish, 300 g of onion, 100 g of ginger, 100 g of garlic, 100 g of garlic, 1 kg of boiled leg bones, were heated on medium heat for 5 hours to extract enough flavored ingredients, and then cooled to prepare the bran bone broth extract. It was.
제조예Manufacturing example 2 :  2 : 노계Old world  And 육계뼈Broiler bone 육수 추출물의 제조 Preparation of broth extract
본 제조예에서는 물 3L에 대파 300g, 무우 500g, 양파 300g, 생강 100g, 마늘 100g, 노계 및 유계 다리뼈 1kg(노계 : 육계 = 1 : 1) 넣고, 5시간 동안 중불로 가열하여 충분히 맛 성분이 추출되도록 한 다음 식혀서 노계 및 육계뼈 육수 추출물을 제조하였다.
In this production example, 300 g of leek, 500 g of radish, 300 g of onions, 100 g of ginger, 100 g of garlic, 1 kg of old and young leg bones (gyeonggye: broiler = 1: 1) were put into 3L of water, and heated on medium heat for 5 hours to sufficiently taste the ingredients. Allowed to be extracted and then cooled to prepare a broth and broiler bone broth extract.
제조예Manufacturing example 3 :  3: 노계통닭Roe chicken 육수 추출물의 제조 Preparation of broth extract
본 제조예에서는 물 3L에 대파 300g, 무우 500g, 양파 300g, 생강 100g, 마늘 100g, 노계통닭 1kg 넣고, 5시간 동안 중불로 가열하여 충분히 맛 성분이 추출되도록 한 다음 식혀서 노계통닭 육수 추출물을 제조하였다.
In this preparation example, 300g of leek, 500g of radish, 300g of onion, 100g of ginger, 100g of garlic, 100g of garlic, 1kg of old chicken, and heated to medium heat for 5 hours to extract enough flavored ingredients, then cooled and prepared chicken broth extract. .
실시예Example 1 :  One : 노계뼈Subgrade bone 육수 추출물을 함유한 닭갈비용 양념의 제조 Preparation of Chicken Galbi Seasoning Containing Broth Extract
본 실시예에서는 하기 표 3의 배합조성대로 닭갈비용 양념을 제조하였다. 대조구로 기존 춘천 닭갈비에서 흔히 첨가하고 있는 콜라와 물을 넣었다. In this example, the chicken ribs seasoning was prepared according to the formulation of Table 3 below. As a control, coke and water, which are commonly used in Chuncheon chicken ribs, were added.
재료명Name of material 대조구(물+콜라)Control (water + cola) 실시예 1(노계뼈 육수)Example 1 (lave bone stock)
함유량(g)Content (g) %% 함유량(g)Content (g) %%
간장Soy sauce 6060 7.57.5 6060 7.57.5
미림Mirim 56.756.7 7.17.1 56.756.7 7.17.1
흑설탕+백설탕(1:1)Brown Sugar + White Sugar (1: 1) 2424 3.03.0 2424 3.03.0
매실추출물Plum Extract 110.4110.4 13.813.8 9090 11.2511.25
흑후추Black pepper 55 0.60.6 55 0.60.6
카레Curry 1515 1.91.9 1515 1.91.9
마늘garlic 100100 12.512.5 100100 12.512.5
양파onion 120.3120.3 15.015.0 120.3120.3 15.015.0
콜라Cola 5050 6.36.3
water 2020 2.52.5
제조예 1의 노계뼈 육수 추출물Extract of Broiled Bone of Preparation Example 1 90.490.4 11.311.3
미원Miwon 66 0.80.8 66 0.80.8
꽃소금Flower salt 1.61.6 0.20.2 1.61.6 0.20.2
다시다Again 22 0.30.3 22 0.30.3
honey 2020 2.52.5 2020 2.52.5
영양 고춧가루Nutritional Red Pepper Powder 131131 16.816.8 131131 16.816.8
청양 고춧가루Cheongyang Red Pepper Powder 1818 2.32.3 1818 2.32.3
태양초 고추장Suncho Gochujang 6060 7.57.5 6060 7.57.5
TotalTotal 800800 100100 800800 100100
이와 같이 제조된 닭갈비용 양념의 특징은 표 4에 나타내었다. The characteristics of the seasoned chicken ribs seasoning is shown in Table 4.
대조구(물+콜라)Control (water + cola) 육수(노계뼈)Broth
pHpH 4.744.74 4.734.73
당도Sugar content 4343 4242
염도Salinity 3.503.50 3.433.43
CIE색차값CIE color difference value L* (명도)L * (brightness) 32.1432.14 33.0433.04
a* (적색도)a * (red) 18.7518.75 19.2419.24
b* (황색도)b * (yellow) 15.6415.64 16.9216.92
관능검사1 ) Sensory test 1 ) 색깔Color 6.4±1.66.4 ± 1.6 6.7±1.36.7 ± 1.3
맛과 향Taste and Aroma 5.3±0.95.3 ± 0.9 5.8±1.25.8 ± 1.2
매운 정도Spicy 5.2±1.65.2 ± 1.6 5.4±1.45.4 ± 1.4
짠 정도Saltiness 5.0±1.55.0 ± 1.5 5.1±1.55.1 ± 1.5
단 정도Sweet 5.8±1.35.8 ± 1.3 6.5±1.26.5 ± 1.2
종합기호도Comprehensive preference map 5.1±1.1b 5.1 ± 1.1 b 6.8±1.2a 6.8 ± 1.2 a
1) 9점: 매우 강하다. 또는 매우 좋다. 1점: 매우 약하다. 또는 매우 나쁘다. 1) 9 points: Very strong. Or very good. 1 point | piece: Very weak. Or very bad.
ab Means±S.D. in the same row within different superscripts are significantly different (p<0.05). ab Means ± SD in the same row within different superscripts are significantly different (p <0.05).
상기 표 4에 의하면, 당도와 염도에서는 대조구가 높은 경향을 보였다. 이와 같은 이유는 대조구에 당이 많이 함유된 메실엑기스 첨가량이 높았고, 콜라 속에도 당과 염이 많이 함유되었기 때문이다. According to Table 4, the control showed a high tendency in sugar and salinity. The reason for this is that the amount of added mesyl extract containing a lot of sugar in the control was high, and the sugar and salt were also contained in the coke.
또한, 색깔을 보면 실시예 1의 육수 첨가구가 명도, 적색도, 황색도가 더 높은 것으로 보아 더 밝고 색깔이 선명한 것으로 나타났다.In addition, the color of the broth added in Example 1 was higher in brightness, redness, and yellowness.
또한, 관능검사에 의하면 실시예 1의 육수 첨가구가 색깔, 맛과 향 항목이 높았고, 종합기호도면에서도 유의적인 차이를 나타내었다(P<0.05).
In addition, according to the sensory test, the broth added group of Example 1 had a high color, taste, and aroma, and showed a significant difference in the general symbol diagram (P <0.05).
실시예Example 2 :  2 : 노계Old world  And 육계뼈Broiler bone 육수 추출물을 함유한 닭갈비용 양념의 제조 Preparation of Chicken Galbi Seasoning Containing Broth Extract
본 실시예에서는 하기의 표 5의 배합조성대로 닭갈비용 양념을 제조하였다. 대조구에서는 육수 대신 물을 사용하였다. In this example, the chicken ribs seasoning was prepared according to the formulation of Table 5 below. In the control group, water was used instead of broth.
재료명Name of material 대조구(물) Control (water) 실시예 2(노계 및 육계뼈 육수) Example 2 (lave meat and broiler bone broth)
함유량(g)Content (g) %% 함유량(g)Content (g) %%
간장Soy sauce 48 48 6.06.0 48 48 6.06.0
미림Mirim 58 58 7.27.2 58 58 7.27.2
백설탕White sugar 58 58 7.27.2 58 58 7.27.2
매실원액Plum 106 106 13.213.2 106 106 13.213.2
양파onion 125 125 15.715.7 125 125 15.715.7
honey 22 22 2.82.8 22 22 2.82.8
흑후추Black pepper 5 5 0.60.6 5 5 0.60.6
카레Curry 24 24 3.03.0 24 24 3.03.0
마늘garlic 77 77 9.69.6 77 77 9.69.6
미원Miwon 6 6 6.06.0 6 6 6.06.0
꽃소금Flower salt 2 2 0.20.2 2 2 0.20.2
다시다Again 2 2 0.20.2 2 2 0.20.2
양념용 고추가루Spice Pepper Powder 125 125 15.715.7 125 125 15.715.7
water 144 144 18.018.0 0 0 00
제조예 2의 노계 및 육계뼈 육수 추출물Root and Broiler Bone Broth Extract of Preparation Example 2 144144 18.018.0
전체all 800 (g)800 (g) 100100 800 (g)800 (g) 100100
이와 같이 제조된 닭갈비용 양념의 특징은 하기 표 6에 나타내었다.The characteristics of the seasoned chicken ribs seasoning is shown in Table 6 below.
대조구(물)Control (water) 실시예 2(노계뼈+육계뼈 육수)Example 2 (fake bone + broiler bone broth)
pHpH 4.964.96 5.015.01
당도Sugar content 3.83.8 3.83.8
염도Salinity 3.23.2 3.03.0
CIE색차값CIE color difference value L* (명도)L * (brightness) 33.3733.37 33.4333.43
a* (적색도)a * (red) 21.1021.10 20.6620.66
b* (황색도)b * (yellow) 18.7918.79 18.9218.92
관능검사1) Sensory test 1) 색깔Color 5.6±0.95.6 ± 0.9 5.6±0.95.6 ± 0.9
맛과 향Taste and Aroma 5.7±0.8b 5.7 ± 0.8 b 6.8±0.7a 6.8 ± 0.7 a
매운 정도Spicy 6.4±1.16.4 ± 1.1 6.4±1.16.4 ± 1.1
짠 정도Saltiness 5.3±0.85.3 ± 0.8 5.6±1.05.6 ± 1.0
단 정도Sweet 5.7±1.15.7 ± 1.1 5.9±1.25.9 ± 1.2
종합기호도Comprehensive preference map 5.3±0.9b 5.3 ± 0.9 b 6.9±0.8a 6.9 ± 0.8 a
1) 9점: 매우 강하다. 또는 매우 좋다. 1점: 매우 약하다. 또는 매우 나쁘다. 1) 9 points: Very strong. Or very good. 1 point | piece: Very weak. Or very bad.
ab Means±S.D. in the same row within different superscripts are significantly different (p<0.05). ab Means ± SD in the same row within different superscripts are significantly different (p <0.05).
상기 표 6에 의하면, pH는 실시예 2의 육수 추출물을 첨가한 닭갈비가 5.01로 대조구 4.96보다 높았다. According to Table 6, the pH of the chicken ribs added with broth extract of Example 2 was 5.01, higher than the control 4.96.
또한, 색차계에 의한 색깔 차이는 거의 없었다. In addition, there was almost no color difference by the color difference meter.
또한, 관능검사에 의하면 실시예 2의 육수 추출물를 첨가하여 만든 춘천 닭갈비용 양념이 맛과 향이 좋아졌고, 종합기호도도 높게 나타났다(p<0.05).
In addition, according to the sensory test, the Chuncheon chicken galbi seasoning made by adding the broth extract of Example 2 was improved in taste and aroma, and the general symbol was also high (p <0.05).
실시예Example 3 :  3: 노계통닭Roe chicken 육수 추출물을 함유한 닭갈비용 양념의 제조 Preparation of Chicken Galbi Seasoning Containing Broth Extract
본 실시예에서는 하기의 표 7의 배합조성대로 닭갈비용 양념을 제조하였다. 대조구에서는 육수 대신 물을 사용하였다. In this example, the chicken ribs seasoning was prepared according to the formulation of Table 7. In the control group, water was used instead of broth.
재료명Name of material water 육수 gravy
함유량(g)Content (g) %% 함유량(g)Content (g) %%
태양초 고추장Suncho Gochujang 206.3206.3 25.825.8 206.3206.3 25.825.8
청양 고춧가루Cheongyang Red Pepper Powder 94.894.8 11.911.9 94.894.8 11.911.9
간장Soy sauce 43.343.3 5.45.4 43.343.3 5.45.4
미향Taste 125.7125.7 15.715.7 125.7125.7 15.715.7
올리고 당oligosaccharide 130.8130.8 16.316.3 130.8130.8 16.316.3
흑 후추Black pepper 5.65.6 0.70.7 5.65.6 0.70.7
다진 마늘chopped garlic 40.140.1 5.05.0 40.140.1 5.05.0
양파onion 92.192.1 11.511.5 92.192.1 11.511.5
water 61.361.3 7.77.7
제조예 3의 노계통닭 육수 추출물Root Chicken Chicken Extract of Preparation Example 3 61.361.3 7.77.7
합계Sum 800800 100100 800800 100100
이와 같이 제조된 닭갈비용 양념의 특징은 하기 표 8에 나타내었다.The characteristics of the seasoned chicken ribs seasoned as shown in Table 8 below.
대조구(물)Control (water) 실시예 3(노계통닭 육수 추출물)Example 3 (grilled chicken broth extract)
pHpH 5.245.24 5.265.26
당도Sugar content 4.04.0 4.54.5
염도Salinity 3.33.3 3.73.7
CIE색차값CIE color difference value L* (명도)L * (brightness) 30.5730.57 29.2429.24
a* (적색도)a * (red) 16.5216.52 16.0116.01
b* (황색도)b * (yellow) 13.1213.12 12.5812.58
관능검사1) Sensory test 1) 색깔Color 7.6±1.17.6 ± 1.1 7.4±0.97.4 ± 0.9
맛과 향Taste and Aroma 6.0±0.96.0 ± 0.9 6.4±0.86.4 ± 0.8
매운 정도Spicy 8.1±1.08.1 ± 1.0 7.7±0.97.7 ± 0.9
짠 정도Saltiness 6.3±1.36.3 ± 1.3 6.3±1.16.3 ± 1.1
단 정도Sweet 5.0±1.05.0 ± 1.0 5.7±1.25.7 ± 1.2
종합기호도Comprehensive preference map 5.3±0.9b 5.3 ± 0.9 b 6.7±1.1a 6.7 ± 1.1 a
1) 9점: 매우 강하다. 또는 매우 좋다. 1점: 매우 약하다. 또는 매우 나쁘다. 1) 9 points: Very strong. Or very good. 1 point | piece: Very weak. Or very bad.
ab Means±S.D. in the same row within different superscripts are significantly different (p<0.05). ab Means ± SD in the same row within different superscripts are significantly different (p <0.05).
상기 표 8에 의하면, 실시예 3의 노계통닭 육수 추출물이 첨가된 닭갈비용 양념은 관능검사의 종합기호도에서 물만 첨가한 대조구에 비해 유의적으로 높게 나타났다(p<0.05).According to Table 8, chicken galbi seasoning seasoned with the broiler chicken broth extract of Example 3 was significantly higher than the control group added only water in the general symbol of the sensory test (p <0.05).
이상 종합하면, 단맛 양념과 매운맛 양념은 종합기호도면에서 유의적인 차이는 없었다. 또한, 실시예 1 내지 3의 육수 추출물을 첨가한 양념구가 대조구에 비해 관능검사상으로는 맛과 향기, 종합기호도 항목에서 더 우수한 것으로 나타났다. 하지만, 육수의 주재료인 뼈, 통닭 등에 따른 차이는 없는 것으로 나타났다. 이에 단맛이나 매운맛 양념에 감칠맛을 내기 위해 매실액을 첨가하고, 노계뼈, 혼합노계뼈, 노계통닭에서 추출한 육수를 첨가하면 대조구에 비해 춘천닭갈비의 감칠맛을 증진시킬 수 있음을 알 수 있었다.In summary, the sweet and spicy seasonings were not significantly different in terms of the general symbol. In addition, the seasonings added the broth extract of Examples 1 to 3 showed better taste, aroma, and overall symbols in the sensory evaluation than the control. However, there was no difference according to bone, chicken, etc., the main ingredients of broth. The addition of plum liquid to give a savory flavor to sweet or spicy seasoning, and the addition of broth extracted from roe bone, mixed roe bone, roe chicken, it can be seen that can improve the savory taste of Chuncheon chicken ribs compared to the control.

Claims (8)

  1. 노계 다리뼈 1kg, 대파 300g, 무 500g, 양파 300g, 생강 100g, 마늘 100g을 물 3L에 첨가하고 5시간 동안 가열하여 육수 추출물을 제조한 후,
    상기 육수 추출물 90.4g, 간장 60g, 미림 56.7g, 설탕 24g, 매실추출물 90g, 흑후추 5g, 카레 15g, 마늘 100g, 양파 120.3g, 미원 6g, 소금 1.6g, 다시다 2g, 꿀 20g, 고춧가루 149g, 고추장 60g 혼합하는 것을 특징으로 하는 닭갈비용 양념의 제조방법.
    After 1kg of leg bone, leek 300g, radish 500g, onion 300g, ginger 100g, garlic 100g is added to 3L of water and heated for 5 hours to prepare a broth extract,
    The broth extract 90.4g, soy sauce 60g, Mirim 56.7g, sugar 24g, plum extract 90g, black pepper 5g, curry 15g, garlic 100g, onion 120.3g, Miwon 6g, salt 1.6g, again 2g, honey 20g, red pepper powder 149g, red pepper paste 60g chicken ribs seasoning method characterized in that the mixing.
  2. 노계 및 육계 다리뼈 1kg, 대파 300g, 무 500g, 양파 300g, 생강 100g, 마늘 100g을 물 3L에 첨가하고 5시간 동안 가열하여 육수 추출물을 제조한 후,
    상기 육수 추출물 144g, 간장 48g, 미림 58g, 설탕 58g, 매실원액 106g, 양파 125g, 꿀 22g, 흑후추 5g, 카레 24g, 마늘 77g, 미원 6g, 소금 2g, 다시다 2g, 고춧가루 125g 혼합하는 것을 특징으로 하는 닭갈비용 양념의 제조방법.
    After adding 1kg of old and broiler leg bones, 300g of leek, 500g of radish, 300g of onion, 100g of ginger, 100g of garlic to 3L of water and heating for 5 hours to prepare a broth extract,
    The broth extract 144g, soy sauce 48g, Mirim 58g, sugar 58g, plum juice 106g, onion 125g, honey 22g, black pepper 5g, curry 24g, garlic 77g, Miwon 6g, salt 2g, again 2g, red pepper powder 125g How to prepare chicken ribs seasoning.
  3. 삭제delete
  4. 삭제delete
  5. 삭제delete
  6. 삭제delete
  7. 제1항 또는 제2항의 방법으로 제조된 닭갈비용 양념을 닭고기와 혼합하는 단계; 및
    상기 닭갈비용 양념이 혼합된 닭고기를 레토르트 포장하는 단계를 포함하는 것을 특징으로 하는 레토르트용 닭갈비의 제조방법.
    Mixing the chicken ribs seasoning prepared by the method of claim 1 with the chicken; And
    The method of manufacturing a retort chicken ribs, characterized in that it comprises the step of retort packing the chicken marinated chicken ribs seasoning.
  8. 제7항에 있어서,
    상기 닭갈비용 양념과 상기 닭고기는 1 : 2의 중량비로 혼합하는 것을 특징으로 하는 레토르트용 닭갈비의 제조방법.
    The method of claim 7, wherein
    The chicken ribs seasoning and the chicken is a method of producing a chicken retort, characterized in that the mixture in a weight ratio of 1: 2.
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KR20160134260A (en) 2015-05-15 2016-11-23 주식회사 도담세빛 Method of manufacturing roasted chicken using sweet pumpkin and roasted chicken using sweet pumpkin
CN108244587A (en) * 2017-12-06 2018-07-06 芜湖市欣然食品有限公司 A kind of processing method of soft piece of animal tankage chickens' extract
KR102207746B1 (en) * 2020-10-20 2021-01-26 장희나 Method for manufacturing dakgalbi

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