KR101729098B1 - Samgyetang Manufacturing Method - Google Patents

Abstract

The present invention relates to a method of manufacturing a chicken soup with ginseng by using an extract (broth) of pretreated main and minor ingredients (mung bean, kelp, pollack head, chicken feet), a pretreated chicken and steamed sticky rice. To this end, the method comprises: a first step of using ingredients-1 (Kalopanax pictus, Hovenia dulcis THUNB., Acanthopanax senticosus, Astragalus membranaceus Bge., Morus bombycis Koidz., jujube) to manufacture first broth; a second step of using ingredients-2 (skinned mung bean, kelp, pollack head, chicken feet, salt) to manufacture second broth; a third step of using the first and second broth to manufacture broth for a chicken soup with ginseng; a fourth step of mixing and boiling the broth, a pretreated chicken, and steamed sticky rice; a fifth step of cooling and aging a first manufactured chicken soup with ginseng; and a sixth step of packing and merchandizing the chicken soup with ginseng. Thus, functionality and preference of a customer can be enhanced.

Description

Samgyetang Manufacturing Method {Samgyetang Manufacturing Method}

The present invention relates to a process for preparing a traditional samgyetang which is a food having good compatibility with food and animal materials in foodstuffs. In order to enhance the functionality of raw materials and to achieve high added value, The present invention relates to a method for producing Samgyetang using samgyetang juice which uses a seedling, a hinoki tree, an oak, an oak, a mountain mulberry, a mung bean, a kelp, a chicken leg,

As a conventional samgyetang manufacturing technology, there are a patent application number "10-2011-0127825 "," instant samgyetang and its manufacturing method ", application number "10-2015-0054409 "," a method of producing samgyetang for instant ingestion, , Application No. "10-2011-0061079" " Samgyetang manufacturing method and Samgyetang produced by the above method "Application No." 10-2013-0063657 "" Method for manufacturing Samgyetang gravy and method for manufacturing Samgyetang using it ", Application No. 10-2011-0069243" Method for manufacturing Samgyetang using abalone extract ", Application No. "10-2009-0008837" The invention relates to a method for producing sangheang which contains extracts such as red pepper powder, green mung bean, kelp, and pollack hair for the purpose of enhancing the functionality and quality of the final product, White water and plum There is no description of techniques such as manufacturing by using horses, and there is no description of techniques such as manufacturing of boiled chicken by aging with rice paper treated with green tea extract, There is no mention.

The present invention is intended to enhance the satisfaction of consumers by enhancing functionality and meeting various preferences of consumers and functionalities of raw materials.

Samgyetang is manufactured by using raw materials such as mung bean, hinoki tree, ogapi, hwanggi, and mulberry which are known to contain a large amount of antioxidants and functional materials and pork mung bean, kelp, chicken leg, To improve the quality, aroma, and functionality of samgyetang.

The present invention relates to a method for producing Samgyetang which has improved quality and functionality by applying a functional ingredient of raw material to seawater.

In the production of broth, the broth is prepared by using the reddish water and the pulverized powder, and the broth, mung bean, and pollack hair are also prepared by applying the broth powder and the powdered rice, and the boiled chicken is aged with the green rice treated with the green tea extract. And to provide Samgyetang which is improved in functionality and functionality.

In the first step, the first step is to prepare the first broth using the material-1 (eggplant, hornblende, oak, hwanggi, mulberry, jujube) , Salt), the third step is the first stage of producing Samgyetang broth using the first and second broth using the material-1 and the material-2, the fourth step is the broth production using the broth, Steamed glutinous rice mixture and boiling step, the fifth step is the cooling and aging step of the firstly prepared Samgyetang, and the sixth step is the manufacturing of Samgyetang including the packaging and the product step.

     As described in detail above, the present invention can provide a high-quality and high-value food having improved food quality by using omelet, oak, hwanggi, mulberry, mung bean, kelp, It is possible to manufacture and provide Samgyetang to provide the health and economic benefits of the people.

1. Process diagram for use in the present invention

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings of the accompanying drawings.

The first step is the first step of preparing the first broth by using the material-1 (eggplant, hornblown tree, oak, hwanggi, mulberry, jujube) , The third step is the step of preparing the broth of Samgyetang using the material-1 and the material-2 extract, the step 4 is the step of mixing broth, pre-treated chicken, steamed glutinous rice and boiling step, The cooling and aging step of the firstly prepared samgyetang, and the sixth step, which will be described in detail through the construction and operation of the Samgyetang as a manufacturing method including the packaging and the product step,

As a main material, the mushroom (Mushroom) belongs to Araliaceae and is harvested from time to time throughout the year. The main ingredients include saponin, tannin, flavonoid glycosides, coumarin, alkaloids, aglycon, etc. The efficacy includes neuralgia, arthritis, bruises, gusts, stomatitis, , Liver cirrhosis, pleuritis, diabetes, kidney strengthening, scabies, boils, skin diseases, etc. The main uses are edible, medicinal, ornamental.

 It is a deciduous broad-leaved bark tree with a number of names such as a willow tree, a white pine tree, a tree coral, and a cypress tree. The main ingredients are saponin, mannose, glucose, galactose, and arabinose. The efficacy of this treatment is due to the treatment of digestive disorders, jaundice and liver cirrhosis, liver cirrhosis, liver cirrhosis, hemorrhoids treatment, arthritis, hangover, liver disease, indigestion, It is known to be effective in treatment.

Acanthoside A, B, C, D, syringaresinol glycosides and essential oils, tannins, saponins, sesamin, and sesamin are distributed throughout the country as deciduous broad-leaved trees. ), And savinin

The efficacy is known to be effective in the treatment of tinnitus, analgesia, gusty wind, and sound, and is effective in paralytic pain, rheumatism, low back pain, pain, and neuralgia.

Hwanggi (Danang Samgwan) is a soybean plant distributed in Gyeongbuk, Gangwon, Hambuk and other mountains. Its main ingredients are seoulang, gluculoninc acid, amino acid, choline, glucose, betaine etc. And is known to be effective for weakness, fatigue, helplessness, withdrawal, hemihypertension, nephritis, heart disease, diuretic effect, tooth disease, tonic, emollient, depressant, cardiopulmonary, hypotensive, gastric ulcer and gastritis.

Mountain mulberry is a deciduous arboreous tree belonging to the mulberry family and grows in the mountains throughout the country. The main ingredients include rutin, quercetin, beta-sitosterol, tartaric acid, malic acid, asparaginic acid, scopoletin, tannin, dihydrokaempf, carotene, It is known that it is effective for diarrhea, diarrhea, diuretic disorder, headache, headache, cough, bronchitis, fever, diuretic and constipation. Main processed foods are mulberry leaf tea and liquor

Jujube contains mainly carbohydrate 43%, protein 1.5%, fat 0.8%, ash 4.2%, vitamin C 60mg%, carotene, crytoxanthin, rutin and saponin. It is known to be effective for prevention, hysteria and elimination of fatigue, diuretic effect, anemia, anorexia, nervous breakdown, skin protection, anticancer effect, poor circulation, aging, edema. On the other hand, main processed foods of jujube include dried jujube, jujube, jujube, jujube, and jujube.

 The origin of mung bean is India, and it has been cultivated long time ago in Korea, China and Japan. Ingredients are similar to red beans, but are known to be in carbohydrates. It is effective for fatigue recovery, acne and freckle removal, fever, hypertension, hangover, pediatric dermatosis. Main processed foods are used for host herb, mung bean,

(1) Production of the first broth using material-1 (rape, hornbush, oak, hwanggi, mulberry, jujube)

In this step, raw materials using raw material 1 (oak, hanagi, hanagi, hanagi, mountain mulberry, jujube) are used for the production of samgyetang. The raw material is 50g raw material, 10g hump tree, 10g ocher, 10g jujube was purchased from the market, cut into about 0.5cm, washed three times with tap water, air-dried for 2 hours, immersed in 3% brine for 1 hour, immersed in 70% ethanol for 10 minutes and washed with tap water.

After washing, 2 liters of the pre-treated water were boiled for 30 minutes to 1 hour in a glass pan in a gas stove.

At this time, the pre-treated five-color water (carbonic acid water which was first found around 1550 and is known to be effective for gastrointestinal disease, neurasthenia, neuralgia, anemia, etc.) was used in Yanggang Yangyang- (Whatman No. 2) after ultrasonication for 30 minutes using an ultrasonic device (stencil tube: length × height × height = 28 cm × 30 cm × 18 cm, Tecon Co., USA) And the filtrate was aged at 10 ° C for 48 hours and used as pretreated white water.

(2) Preparation of second broth using material-2 (pungus, kelp, pollack, chicken broth, salt)

This step is a step of producing broth using raw material-2 (pine nut, kelp, pollack head, chicken leg, salt) for the preparation of Samgyetang and contains 30g of raw mung bean, 20g, kelp, 5g of pollock, 40g of chicken leg, 30 g of pungol, 20 g of kelp cut into a size of about 0.5 cm, 5 g of pollock hair, 40 g of chicken pork (in Japanese) And 5 liters of salt, and 1 liter of distilled water. After sealing with a retort sterilizer (Hanil, k-25, Korea) at 2 atm for 20 minutes, add 2 liters of pretreated water. After boiling for the rest of the time, the rest of the mackerel was made into second broth.

At this time, the pre-treated five-color water (firstly found in about 1550 and having five flavors of carbonated water, which is known to be effective for gastrointestinal diseases, neurasthenia, neuralgia and anemia) was produced from Yangyang- Ultrasonic treatment was performed for 30 minutes using an ultrasonic apparatus (stencil tube: length × height × height = 28 cm × 30 cm × 18 cm, Tecon Co., USA) mixed with 2 g of plum powder per liter (commercially available) .2), and the filtered filtrate was aged at 10 DEG C for 48 hours, and used as pretreated white water.

(3) Preparation of broth for samgyetang mixed with the first broth and the second broth

 This step was carried out by mixing the first seawater using the material-1 of (1) and the second seawater using the material-2 of (2) at a ratio of 1: 1 (w / w).

(4) broth, pre-treated chicken, steamed glutinous rice mixture and boiling step

This step is carried out by mixing the above-mentioned samgyetang broth, pre-treated chicken, steamed glutinous rice of (3) with broth: pre-treated chicken: steamed glutinous rice mixture ratio of 75-85%: 10-20% to be.

At this time, the steamed glutinous rice was crushed to about 0.5 cm after mixing with the horny tree: Hana wood: mountain mulberry = 1: 1: 1 (w / w / w), washed three times with tap water, naturally dried for 2 hours, 1 kg of the above mixture was mixed with 10 liters of fresh water and boiled in a gas stove for 1 to 2 hours. Then 1 kg of glutinous rice (2015, produced in Korea) was added to the extract obtained by extracting the mackerel, -101, Korea), which was used as steamed glutinous rice for Samgyetang.

On the other hand, the pretreated chickens were purchased from the market with a weight of 500-600 g, and boiled for 30 minutes using a gas stove. The green tea extracts were sprayed a number of times and wrapped in rice paper in which the extract was thoroughly poured, And then aged for 48 hours was used as a pretreated chicken for Samgyetang. The green tea extract was prepared by extracting 1.5 g of green tea leaves from Hadongsan (produced in 2015) for 3 minutes in hot water at 90 ° C. The rice paper was purchased from the market

(5) cooling and aging step of the firstly prepared Samgyetang

In this step, Samgyetang in the step (4) was cooled at 20 ° C for 2 hours and then aged at 4 ° C for 24 hours in a polypropylene retort pouch packaging sheet (width × length = 15 cm × 28 cm, Korea) .

(6) Packaging and product steps

This step (5) relates to a method for manufacturing Samgyetang including a packaging and commercialization step

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings

In the examples, ordinary samgyetang gravy is comparatively prepared by adding 2 liters of water to 30 g of ogapi, 30 g of mulberry, 20 g of oak, 10 g of oyster, 8 g of bank, (1) is the first broth of the material-1 and the third broth (2) is the mixture of the first broth of the material-1 and the second broth using the material-2 in a ratio of 1: 1 One Samgyetang soup is used.

(1) Sensory Evaluation of Samgyetang Meat with Different Extraction Materials

In the present invention, the sensory evaluation measurement of Samgyetang juice according to the extraction material was as shown in Table 1.

Sensory Evaluation of Samgyetang Meat with Different Extraction Materials event General Sametitan soup Samgyetang soup (1) Samgyetang soup (2) color 3.1 3.5 3.8 Flavor 3.1 3.6 4.3 Overall likelihood 3.3 4.0 4.5

_{1) The value given was the mean value of 3 times, 5 point method (One- Very bad , 2-poor, 3-moderate, 4-good, 5- Very good )}

① sensory test

As shown in Table 1, the sensory test was performed by a panel of 10 panelists who were well trained. The color, flavor, and overall acceptability were evaluated using the 5-point intensity method (very weak: 1 point, weak: 2 points, 4 points, very strong: 5 points).

② Sensory evaluation results of Samgyetang gravy according to the extracted materials

As shown in Table 1, in all colors, flavor and overall preference, all three kinds of Sanggye tung meat (1) (2) showed higher values than Samgyetang juice, and Samgyetang juice (2) showed the highest values.

(2) Antioxidative effects of Samgyetang broth according to the extraction materials Example

Table 2 shows the results of the antioxidant effect measurement of broth according to the extracting materials of the present invention.

Antioxidative Effect of Sanggye Tang Sauce on Extraction Materials event General Sametitan soup Samgyetang soup (1) Samgyetang soup (2) DPPH
(% Inhibition) 47.22 51.33 68.12 Total polyphenol
(/ / G) 182.22 203.34 389.22

_{1) The value given is the average of three times,}

① Antioxidant effect measurement

DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) The radical scavenging activity was determined by the method of Bryce and the DPPH solution was used at a concentration of 0.1%. Absorbance was measured using an ELISA micro-reader.

Total phenol content was also measured by Folin-Ciocalteu method. An ELISA micro-reader (Infinite F50, Tecan, Switzerland) was used as the measuring device.

 ② Results of antioxidative effect measurement of Samgyetang broth according to extraction materials

As shown in Table 2, DPPH and total polyphenol contents of the antioxidative effects were the highest in the treatment of Samgyetang juice (2).

(3) Material (Samgyetang soup: treated chicken: steamed glutinous rice) Sensory evaluation of Samgyetang according to the mixing ratio

Example

The sensory evaluation of Samgyetang according to the mixing ratio of ingredients (Samgyetang soup: treated chicken: steamed glutinous rice) was as shown in Table 3.

Sensory Evaluation of Samgyetang According to the Mixing Ratio of Ingredients (Samgyetang gravy: treated chicken: steamed glutinous rice)  Broth (%): Chicken treated (%): Steamed glutinous rice (%) color Flavor Overall likelihood 85: 10: 5 3.1 3.5 3.9 80: 15: 5 3.2 3.9 4.5 75: 20: 5 3.1 3.9 4.1

_{1) The value given was the mean value of 3 times, 5 point method (One- Very bad , 2-poor, 3-moderate, 4-good, 5- Very good )}

① sensory test

As shown in Table 3, the sensory test was performed by 10 panelists who were well trained. The color, flavor, and overall acceptability were evaluated using the 5-point intensity method (very weak: 1 point, weakness: 2 points, Point, very strong: 5 points).

 ② The result of sensory evaluation of Samgyetang according to the mixing ratio of ingredients (Samgyetang gravy: treated chicken: steamed glutinous rice)

  As shown in Table 3, 80%: 15%: 5% of the ratio of the broth (%): treated chicken (%): steamed glutinous rice (%) was the best in color, flavor and overall preference.

(4) Materials (Samgyetang soup: treated chicken: steamed glutinous rice) Antioxidant effect of Samgyetang according to the blending ratio Example

Table 4 shows the antioxidant effect of Samgyetang according to the mixing ratio of the ingredients (Samgyetang gravy: treated chicken: steamed glutinous rice).

The antioxidant effect of Samgyetang according to the mixing ratio of ingredients (Samgyetang gravy: treated chicken: steamed glutinous rice)  Broth (%): Chicken treated (%): Steamed glutinous rice (%) DPPH
(% Inhibition) Total polyphenol
(/ / G) 85: 10: 5 59.88 378.22 80: 15: 5 65.99 399.87 75: 20: 5 63.12 368.23

 _{1) The given value is the average of three times.}

① Antioxidant effect measurement

DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) The radical scavenging activity was determined by the method of Bryce and the DPPH solution was used at a concentration of 0.1%. Absorbance was measured using an ELISA micro-reader.

Total phenol content was also measured by Folin-Ciocalteu method. An ELISA micro-reader (Infinite F50, Tecan, Switzerland) was used as the measuring device.

② Evaluation of antioxidative effect of Samgyetang according to the mixing ratio of ingredients (Samgyetang gravy: treated chicken: steamed glutinous rice)

Table 4 shows that the ratio of DPPH and total polyphenol content in the antioxidant effect was 80%: 15%: 5% in the total amount of the three kinds of rice wine: preprocessed chicken (%): steamed glutinous rice (% Was the best.

Claims (5)

The first step is to prepare the first broth by using the rape, hornbeam, ogapi, hwanggi, mountain mulberry, and jujube in the broth production step. And the second boiled water is prepared by mixing the first and second boiled water, and the boiling boiled water is prepared by mixing the first boiled water, the pre-treated chicken, A method for manufacturing a samgyetang made by mixing steamed glutinous rice and boiling,
Wherein the first broth production step comprises:
After cutting for 3 hours in tap water and air-dried for 2 hours, it was immersed in 3% brine for 1 hour and then dissolved in 70% ethanol. The mixture was ultrasonicated for 30 minutes using an ultrasonic device and filtered. The filtered filtrate was aged at 10 ° C for 48 hours to prepare 2 liters of pretreated water. , Boiled for 30 minutes to 1 hour, and then separated from the mackerel,
Wherein the second broth preparation step comprises:
30 g pine mung bean, 20 g kelp, 5 g pollock hair, 40 g chicken feet, 5 g salt, put in a polypropylene retort pouch wrapping paper, seal it and seal it with a retort sterilizer at 1.2 atm for 20 minutes, The mixture was ultrasonicated for 30 minutes using an ultrasonic device and then filtered. The filtered filtrate was boiled for 30 minutes to 1 hour by adding 2 liters of pretreated fresh water, which had been aged at 10 ° C for 48 hours,
The mixed boiling step is carried out by mixing the above three kinds of broth, pre-treated chicken and steamed glutinous rice in an amount of 80%: 15%: 5% based on the total weight and boiling the broth. The steamed glutinous rice is: The mixture was pulverized to 0.5 cm in size, washed three times with tap water, and naturally dried for 2 hours to form a mixture. To the mixture (1 kg) was mixed 10 liters of bleached water, followed by addition of 1 (1 w / w) And boiling for ~ 2 hours, then extracting the mackerel and adding 1 kg of glutinous rice to the extract.
delete delete delete The method according to claim 1,
The pretreated chicken was boiled for 30 minutes and then wrapped in rice paper impregnated with green tea extract and aged at 4 ° C for 48 hours. The green tea extract was prepared by extracting 1.5 g of green tea leaves in 90 ° C. water for 3 minutes .

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