KR101921699B1 - A ready-to-eat samgyetang with bamboo sprout and abalone and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing bamboo shoot abalone samgyetang containing fermented bamboo shoots and a bamboo shoot abalone bamboo shoot prepared by the method, the method comprising the steps of: (a) And (b) after the step (a), the chicken is packed in a retort pouch together with fermented bamboo shoots and rolled bamboo shoots, and a method for manufacturing instant bamboo shoot abalone samgyetang, .

Description

[0001] The present invention relates to a ready-to-eat samgyetang with bamboo sprout and abalone and its manufacturing method,

The present invention relates to a method for manufacturing samgyetang containing fermented bamboo shoots and a method for preparing the same, and more particularly, to a bamboo shoot bamboo samgyetang which is produced by bamboo shoots, To solve the problem, the fermented bamboo shoots are packed in a retort pouch together with the abalone and chicken, and the bamboo shoot is sterilized by heating. In order to utilize the rich texture and delicacy of Samgyetang during the process of sterilization, And a bamboo shoot abalone samgyetang produced by the method.

Chicken is a protein food that is less fat and digestible than beef or pork. Especially, the chicken protein contains many linoleic acid in the fatty acid, so it is good for prevention of adult diseases. It is also suitable for the geriatric / patient type and contains vitamin A, B1, B2 and niacin.

Therefore, there have been various kinds of foods using chicken, such as pork sausage and chicken gomtang. Especially, Samgyetang, which is made by pouring glutinous rice, garlic, jujube, and ginseng in the stomach of young chickens and boiling them for a long time, has been widely used for summer.

This traditional cooking method of Samgyetang is to prepare a small sized chicken which is suitable for a person to eat alone, remove the intestines from the belly, and then add the glutinous rice, ginseng, jujube and garlic called in it, After tied to the thread, it will boil slowly in an appropriate amount of water.

On the other hand, in recent years, Samcheetang, an abalone, which is abalone added to Samgyetang to enhance the unique taste of abalone is emerging.

The commonly known abalone is attached to the rocks and feeds brown algae, so the unique smell of algae in the intestines and the taste is also weird. If you eat raw, you can feel the taste of chewing ginger.

Especially, the gourmet's tendency to eat in spring and early summer is not only good in texture but also delicious. Abalone is rich in glycine and other components, and has a rich and sweet taste. Since the fat is much smaller than other fish and the protein is abundant, it is recommended as a health food of middle age or more.

Abalone is abundant in proteins and vitamins, and has been treated as an advanced aquatic product since ancient times. It has excellent efficacy in skin cosmetics, postpartum cooking, fragile constitution, and is often used not only for food but also for medicinal purposes. Especially abalone is widely known because of abundant nutrition and unique flavor.

Samgyeetang, an abalone cooked in Samgyetang, is one of the foods that many people enjoy eating with the report of nutrients.

A description will be given of a conventional technique for an abalone samgyetang.

According to Korean Patent Laid-open Publication No. 10-2015-0064904, in the invention of the abalone Samgyetang, there is a problem that the quality change occurs due to the phenomenon that the fresh abalone is sterilized at a high temperature and a high pressure during the production of the instant abalone samgye tang, The purpose of this study is to maintain the original texture and texture of abalone contained in Samgyetang using dried abalone after a certain process.

Another invention related to the invention of an abalone samgyetang according to Korean Unexamined Patent Publication No. 10-2016-0131756 relates to an invention for manufacturing an abalone samgyetang which has been filled with camphor wild ginseng in a chicken.

Another invention related to the invention of an abalone samgyetang according to Korean Patent Publication No. 10-2014-0046742 which is another conventional technique relates to an invention for producing abalone samgye tang which is produced by using a mushroom.

In this way, there is a tendency to develop abalone samgyetang which can add a new flavor to existing abalone samgye tang, with the technical features that abalone is added to the previous samgyetang, and new materials that have not been added before.

(Patent Document 1) KR10-2015-0064904 A

(Patent Document 2) KR10-2016-0131756 A

(Patent Document 3) KR10-2014-0046742 A

According to the development trend of the abalone samgyetang described above, it is intended to provide a method for manufacturing bamboo shoot abalone samgyetang which adds bamboo shoots to abalone samgye tang which is widely known to have an effect to add nutrition and flavor to the abalone samgye tang.

In addition, despite the widely known efficacy of bamboo shoots, when used as bamboo shoots, there is a problem of food texture and aesthetic problems (foot, bitterness, texture). I want to.

In addition, a heat sterilization treatment process is required in the production of abalone samgyetang for instant consumption, and a method for manufacturing bamboo shoot abalone samgyetang which can minimize the deformation of the bamboo shoot abalone samgye tang taste which can be caused by the heat sterilization process is provided.

In order to solve the above-described problems, the method for preparing instant bamboo shoots for bamboo shoots according to the present invention comprises the steps of: (a) filling the inside of a chicken with a soup base; And (b) after the step (a), the chicken is packed in a retort pouch with fermented bamboo shoots and rolled up.

Preferably, the bamboo shoot is a bamboo shoot fermented with plum being included.

Preferably, the bamboo shoot is a bamboo shoot fermented at 8 캜 to 12 캜 for 22 to 26 hours.

Preferably, (c) after the step (b), the retort pouch is heated in two stages in a retort, wherein the heating in the first step in step (c) Lt; 0 > C and the second stage of heating is heated at 120 < 0 > C to 125 < 0 > C.

Preferably, the heating of the first step in the step (c) is carried out at a temperature of 92 ° C to 98 ° C for 8 minutes to 12 minutes, the heating of the second step is carried out at 120 ° C to 125 ° C for 15 minutes to 20 minutes (D) after the step (b), passing the retort pouch to an X-ray foreign matter detector.

As a solution to the above-mentioned problems, it is possible to prevent constipation due to abundant fiber, control the amount of salt in the body due to a large amount of potassium component, lower blood cholesterol, prevent hypertension and prevent arteriosclerosis, Bamboo shoot bamboo shoots can be provided.

Furthermore, by using the bamboo shoot fermented in the abalone samgyetang, the bamboo shoot abalone samgeoltang for instant ingestion which can minimize problems such as a good texture or an aesthetic feeling that can be caused by the use of the bamboo shoot that is not fermented, that is, Can be provided.

In addition, the two-stage heat sterilization treatment in the heat sterilization process minimizes the retort pouch deformation and improves the taste of the bamboo shoot abalone samgye tang despite the heat sterilization process required for the instant food. Bamboo shoot bamboo shoots can be provided.

FIG. 1 is a graph showing sensory test data on texture and taste of bamboo shoot fermented according to each fermentation example.
FIG. 2 is a graph showing sensory test data on the texture and taste of bamboo shoots of bamboo shoots of bamboo shoots prepared according to the respective heating examples.
FIG. 3 is a graph showing sensory test data on texture and taste of bamboo shoots of the bamboo shoots of bamboo shoots prepared according to the respective preparation examples.

Hereinafter, preferred embodiments of the method according to the present invention will be described with reference to the accompanying drawings. In this process, the thicknesses of the lines and the sizes of the components shown in the drawings may be exaggerated for clarity and convenience of explanation. In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the intention or custom of the user or operator. Therefore, definitions of these terms should be made based on the contents throughout this specification.

Bamboo shoots are good for body, especially good for preventing constipation, and potassium is contained in a large amount of potassium in the body to control the amount of blood and cholesterol in the blood by reducing the prevention of hypertension and is known to help prevent arteriosclerosis.

In addition, the bamboo shoot contains the ingredient that cleanse the blood and cleanse the mind, and it is known that taking bamboo shoot helps to relieve the stress. It also helps diuretic and helps to remove the swelling of the body. .

It is known that bamboo shoots contain carbohydrates, proteins, minerals and vitamin C.

About 70% of proteins contained in bamboo shoots are amino acids such as tyrosine, asparagine valine, and glutamic acid, and betaine choline. The inherent taste of bamboo shoots is caused by glutamic acid and the like. It is known to be due to homocysteinic acid and oxalic acid.

Problems related to the texture and aesthetics generated when bamboo shoots are used in foods include arine flavor of a bitter or tingling sensation caused by some components included in bamboo shoots, inward shoots due to water components, and hard texture. In spite of its efficacy, bamboo shoots have been used only limitedly for food because of these problems.

In order to combine the above-described effects of bamboo shoot with Samgyetang, bamboo shoots were added to bamboo shoots of instant noodles according to the present invention. However, fermented bamboo shoots were used to solve the texture and taste problems of bamboo shoots such as arine flavor, foot, and hard texture.

1. Steps to ferment bamboo shoots

The fermentation of bamboo shoots will be described with reference to Table 1 and FIG.

The bamboo shoots were fermented by using microorganisms having high growth which exist in the bamboo shoots themselves. In one embodiment, fermented bamboo shoots were added by adding fermented bamboo shoots to increase the sweetness and sourness.

Table 1 shows fermentation temperature and time, and fermentation examples classified according to addition of fermented plum juice.

[Table 1]

FIG. 1 is a graph showing sensory test data on texture and taste of bamboo shoot fermented according to each fermentation example.

The sensory test was conducted on 20 persons and shows the average value of the scores obtained in each of the fermentation examples in the 7 step scores from very strong (7 points) to very weak (1 point).

Low scores were obtained in the fermentation examples 2, 4, 6, and 8 for the arynine taste and forefoot expressed in the bitter taste or the pungent taste, which is a unique taste of bamboo shoots. In other words, it is an experiment result that the degree of arine taste in fermented mackerel is low when fermented mackerel liquid is added.

Considering the texture of bamboo shoots, low scores were obtained in fermentation examples 5 to 8, somewhat higher scores were obtained in fermentation examples 1 and 3, and average scores were obtained in fermentation examples 2 and 4. That is, it can be seen that the fermented broth fermented in the state that the fermented broth was added for 24 hours had an appropriate texture.

Fermented bamboo shoots were obtained a low score in Examples 5 to 8 and an average score was obtained in Fermentation Examples 1 to 4. However, in the fermented bamboo shoots with a fermented plum liquor added, a higher score . That is, fermented bamboo shoots were fermented for 24 hours and had a proper sweet taste when added with fermented plum juice.

The sour taste of fermented bamboo shoots was high in the fermentation examples 4 to 8 and lower in the fermentation examples 1 and 3. A suitable level of sour taste is fermentation example 2. That is, it can be understood that the fermented broth having fermented at 10 ° C for 24 hours has an optimum sour taste in fermented bamboo shoots.

In conclusion, it is preferable that the fermentation of bamboo shoots is carried out at 10 ° C for 24 hours with the fermented plum liquor added.

2. Step that Samgyetang ingredient is filled in chicken

The ingredients used in the present invention are glutinous rice, chestnut, jujube, garlic, ginseng, ginger, and persimmon.

After washing the glutinous rice with water, put it in water for about 1 hour and then drain it.

The chick cuts off the first wing and the paw, and removes the oil inside the neck skin and the lump of oil in the stomach.

Put the glutinous rice called the chicken's stomach and stuff the remaining ingredients.

It fixes the neck of the chicken so that it does not come loose, it makes a hole in the shell of one side of the leg of the chicken, and it crosses each other and crosses the legs,

3. The step of packaging the chicken stuffed with fermented bamboo shoots and abalone with retort pouch

The present invention relates to a method for producing instant bamboo shoots of bamboo shoots and bamboo shoots, and a method for producing a bamboo shoot sauce, which comprises packing a raw chicken filled with bamboo shoots and abalone with a retort pouch, Seal it.

4. Passing a retort pouch packed with chicken, fermented bamboo shoots and rolled up to an X-ray foreign matter detector

The sealed retort pouch is passed through an X-ray foreign matter detector. The inside of the retort pouch contains foreign substances to filter the retort pouch. Here, foreign substances are substances other than chicken, Samgyetang material, fermented bamboo shoots, and abalone, to filter out retort pouches containing substances other than organic substances (such as iron, plastics and other organic substances).

5. Retort pouch with chickens, fermented bamboo shoots and abalone packed At the retort  Step of 2-step heat sterilization

In order for the ready-to-eat food to be put on the market in a retort pouch, the food must be sterilized by heating the retort pouch. In general, the recommended heating temperature and time for the retort pouch for sterilization is 121 ° C and 15 minutes.

However, if the chicken is heated in the retort pouch immediately after being heated to 121 ° C, it may deform the retort pouch packaging and affect the texture and aesthetics of the bamboo shoot abalone samgyetang.

That is, if it is heated directly at 121 ° C, there may be a slight smell of food and fishy smell, and further, the texture of the chicken may be superior to that of a chewy texture.

In order to solve the problem of texture and aesthetics, the sample was heated to a temperature lower than the recommended temperature of 121 캜 for a predetermined time, and then heated to 121 캜 for heating. That is, it was heated in a two-step heat sterilization process.

Two-stage heating of the retort pouch will be described with reference to Table 2 and FIG.

Table 2 shows each heating example divided into one-stage heating temperature in the heating sterilization process consisting of two-stage heating.

[Table 2]

FIG. 2 is a graph showing sensory test data on the texture and taste of bamboo shoots of bamboo shoots of bamboo shoots prepared according to the respective heating examples.

The sensory test was conducted on 20 persons and shows the average value of the scores obtained by the respective heating examples in the 7-point score from the very strong taste (7 points) to the very weak (1 point).

As for each heating example, the sensory test results of the bamboo shoots of the bamboo shoots of the bamboo shoots prepared according to the Example 1 obtained at a temperature of 121 ° C without heating the stage 1 were lower than those of the chewy tastes, And smell of fish were high.

Heating to the first stage heating temperature of 55 캜 In the case of bamboo shoots of the bamboo shoots of the first embodiment, It was found that there was no significant difference between the results of heating Example 1 and the results thereof with respect to the bamboo shoots of the bamboo shoots of the bamboo shoots.

Heating to the first stage heating temperature of 75 캜 Unlike the heating examples 1, 2 and 5, the bamboo shoots of the bamboo shoots of the bamboo shoots obtained in Example 3 were slightly higher than those of the heating examples 1, 2 and 5, I got a somewhat low score.

Further, in the case of the bamboo shoots of the bamboo shoots of the bamboo shoots of the bamboo shoots obtained in Example 4, the score of the chewy flavor was much higher than that of the other heating examples, and the tumbler, I got a low score.

In conclusion, the heating example 4 in which a high score is obtained in a chewy taste with good texture and a low score in a toe recognized as a problem, a crummy taste and a fishy smell is selected as the most preferable two-stage heat sterilization treatment.

Hereinafter, the results of the sensory test on Samgyetang according to the presence or absence of fermented bamboo shoots and fermented bamboo shoots will be described with reference to Table 3 and FIG.

Table 3 shows examples of Samgyetang production according to whether fermented bamboo shoots or non-fermented ordinary bamboo shoots were included.

[Table 3]

Fig. 3 shows the results of the sensory test on the fishy smell (bad smell), strong taste, flavor feeling (fine taste), refreshing taste, and savory taste for each production example.

The sensory test was conducted on 20 persons and shows the average value of the scores obtained in each manufacturing example in the 7 step score from the very strong taste (7 points) to the very weak (1 point).

Fermented bamboo shoots and abalone were added. In Example 1, low scores were obtained for smell of fishy smell and taste, which is a problem in texture and aesthetics, and high scores were obtained for flavor and refreshing taste.

Production Example 2 in which fermented ordinary bamboo shoots and rolled abalone were added In the case of Example 2, although a somewhat high score was obtained in fresh taste, a somewhat low score was obtained in terms of flavor, and fishy smell or taste, 1.

Production Example 3 in which no bamboo shoots were added In Example 3, the smell of fishy smell or sensory taste, which is a problem in texture or aesthetics, was much higher than that of Examples 1 and 2. On the other hand, It appears to have acquired.

As a result, it is possible to maximize the flavor and fresh taste with good texture and aesthetics, while minimizing the problem of texture and aesthetics in Production Example 1, which includes rolled and fermented bamboo shoots. It can be considered that it has a texture and an aesthetic remarkably superior to those of Samgyetang produced according to Production Examples 2 and 3.

While the present invention has been described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the following claims. It will be appreciated that embodiments are possible. Accordingly, the scope of protection of the present invention should be determined by the claims.

Claims (6)

(a) the inside of the chicken is filled with a soup stock; And
(b) after the step (a), the chicken is packed in a retort pouch with fermented bamboo shoots and rolled up,
Wherein the bamboo shoot is a bamboo shoot fermented in a state that the fermented plum is included.
delete The method according to claim 1,
Wherein the bamboo shoot is fermented at 8 to 12 DEG C for 22 to 26 hours.
The method according to claim 1,
(c) after the step (b), heating the retort pouch in two stages in a retort stage,
Wherein the heating in the first step in step (c) is heated at 92 ° C to 98 ° C, and the heating in the second step is heated at 120 ° C to 125 ° C.
5. The method of claim 4,
The heating of the first step in the step (c) is heated at 92 to 98 占 폚 for 8 to 12 minutes, the heating of the second step is heated at 120 to 125 占 폚 for 15 to 20 minutes,
Wherein the retort pouch is passed to the X-ray foreign matter detector after the step (b), and then the step (c) is performed.
A ready-to-eat bamboo shoot abalone samgyetang produced by the method according to any one of claims 1, 3, 4 or 5.

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