KR101962582B1 - Method of preparing Samgyetang and Samgyetang prepared by the preparing method - Google Patents

Abstract

Provided is a method for preparing a ginseng chicken soup, and a ginseng chicken soup prepared thereby. The method of the present invention comprises the steps of: preparing an extracted concentrate including fresh ginseng, glutinous rice, nonglutinous rice, jujube, chestnut, and garlic; adding the extracted concentrate to a chicken, and aging the same to obtain a mixture containing the chicken and the extracted concentrate; and mixing the mixture with a beef leg bone composite powder containing cooked potato and sweet potato. According to the method of the present invention, the ginseng chicken soup having an aromatic and deep taste almost without a bitter taste of a broth using medicinal herbs can be obtained by using the beef leg bone composite powder containing cooked potato and sweet potato. Also, the ginseng chicken soup is prepared by separately preparing the extracted concentrate containing the fresh ginseng and the beef leg bone composite powder and adding the same to a chicken, thereby having an excellent taste compared to that of a ginseng chicken soup prepared by a conventional single process, having a short time for preparation, and being very easily prepared. In addition, when a ginseng chicken soup retort food is prepared by using the method of the present invention, a texture and a taste of the chicken are maintained, thereby significantly increasing a storage period.

Description

TECHNICAL FIELD The present invention relates to a method for preparing samgyetang and a method for preparing the samgyetang,

The present invention relates to a method for producing samgyetang and a method for producing samgyetang which is produced according to the method for producing samgyetang. More specifically, the present invention relates to a method for producing samgyetang which has a deep taste and a fine taste without bitter taste of oriental ingredients, It is about Samgyetang.

Chicken is a protein food that is less fat and digestible than beef or pork. Especially, chicken protein contains a lot of linoleic acid in fatty acid, so it is good for prevention of adult diseases. It is also suitable for the elderly and patient type. It also contains vitamin A, B1, B2 and niacin. Especially Samgyetang, which was made by boiling glutinous rice, garlic, jujube, and ginseng in the stomach of young chickens and pouring water for a long time, was widely used for summer.

Samgyetang's seaweed uses mostly herbal medicines, etc. However, seaweeds using such herbal medicines have a bitter taste due to the basic taste of herbal medicines, and there is insufficient taste, and thus improvement is required.

It is an object of the present invention to provide a method for producing Samgyetang which is produced to satisfy the above-mentioned necessity and which has little bitter taste, has a high taste and a deep taste, and a Samgyetang produced by the method.

In order to accomplish the above object, according to the present invention,

Preparing an extract concentrate consisting of fresh ginseng, glutinous rice, rice, jujube, chestnut, and garlic; Adding the extract concentrate to broilers and aging them to obtain a mixture containing broiler chickens and extract concentrates; And mixing the potato mixed with the mixture and the sacred complex powder containing the cooked sweet potato.

In the present invention, the sacred bone composite powder may be prepared by preparing chicken bone, chicken leg, and bovine bone; Preheating and discarding chicken bone, chicken leg, and bovine bone, and washing the resultant again; Into the bone again washed in water by heating and filtered from 110 to 130 ℃, pressure 3.0kgf / cm ² for 1 to 2 hours to obtain a broth; Removing oil from the broth; Boiling or boiling potatoes and sweet potatoes; Adding the edible oil to the cooked sweet potatoes and potatoes and grinding them to prepare a mixture; And the mixture was added and mixed with onion, onion, garlic, Angelica japonica, Laurel, Laurel leaves, Hwanggi, Kwak, Lycopersicum, and Namco salt, and heated at 100 to 150 ° C for 24 to 36 hours to obtain a concentrate. Lt; 0 > C to -45 < 0 > C to obtain a saccharide composite powder.

The mixing ratio of the chicken bone, the chicken breast, and the bovine bone is 1: 1: 0.2 to 1: 1: 0.5. In the step of obtaining the bovine bone composite powder, 100 parts by weight 4 to 5 parts by weight of onion, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of garlic, 20 to 30 parts by weight of Angelica keiskei, 20 to 30 parts by weight of Angelica keiskei, 10 to 15 parts by weight of laurel leaf, 20 to 30 parts by weight, and 0.2 to 0.5 parts by weight of green tea salt.

In the present invention, the total weight of potato and chestnut sweet potatoes is 1 to 10 parts by weight based on 100 parts by weight of total weight of chicken bone, chicken legs and bovine bone, and the weight of potatoes is 2 to 3 times the weight of sweet potatoes. The content of ginseng is 0.7 to 0.9 parts by weight, the content of glutinous rice is 2 to 3 parts by weight, the content of rice flour is 2 to 3 parts by weight, the content of jujube is 0.1 to 0.3 parts by weight, 1 to 3 parts by weight, the content of garlic is 0.1 to 0.5 parts by weight, and the content of purified water is 30 to 50 parts by weight.

In order to achieve the above object, the samgyetang according to the present invention is manufactured according to the above manufacturing method.

According to the manufacturing method of the present invention, it is possible to obtain Samgyetang which has a bitter taste and has a high flavor and deep taste, using the herbal medicine composite material containing the cooked potatoes and the cooked sweet potatoes.

According to the present invention, an extract concentrate containing ginseng and the like and a saccharide composite powder are prepared separately and added to chicken to produce Samgyetang, so that the taste is excellent, the production time is short, and the preparation is very easy as compared with the conventional single process. When this is used to produce Samgyetang retort food, the texture of the broiler meat is maintained and the taste is maintained and the preservation period is greatly increased.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an image showing a samgyetang obtained according to a method for producing Samgyetang of the present invention.

Hereinafter, a method for producing samgyetang according to the present invention and a samgyetang prepared according to the method will be described in detail.

Preparing an extract concentrate consisting of fresh ginseng, glutinous rice, rice, jujube, chestnut, and garlic to produce a samgyetang of the present invention; Adding the extract concentrate to broilers and aging them to obtain a mixture containing broiler chickens and extract concentrates; And mixing the potato mixed with the mixture and the sacred complex powder containing the cooked sweet potato.

In the case of manufacturing the conventional samgyetang, in case of producing the broth by using the chicken byproducts such as the herbal ingredients and the chicken bone, not only the shelf life is short but also the bitter taste from the oriental herb is lacking in the deep taste and the poor taste.

Accordingly, the present inventors have carried out a lot of researches to develop Samgyetang which can improve the problems of the past and can store for a long time while preserving taste, and as a result, it can be said that the bitter taste of herbal ingredients Which is a natural ingredient extracted from the extract concentrate of natural materials and natural flavor coming from the saccharide composite powder, a deep flavor and a fine flavor And it was completed and the present invention was completed. In addition, the saccharide composite powder can be stored for a longer period of time than the existing Samgyetang manufacturing method by lyophilizing the powder to prepare a Samgyetang which is clean, consistent in taste, and quick and convenient.

First, various materials for preparing an extractive concentrate and materials for preparing a crushed bone powder are prepared.

The ingredients for producing the extract concentrate are ginseng, glutinous rice, rice, jujube, chestnut and garlic. The content of each ingredient is 0.7 to 0.9 parts by weight of ginseng, 2 to 3 parts by weight of glutinous rice, 2 to 3 parts by weight of rice, 0.1 to 0.3 parts by weight of jujube, 1 to 3 parts by weight of garlic, 0.1 to 0.5 parts by weight of garlic, And 30 to 50 parts by weight of purified water.

The above materials consist of 0.83 parts by weight of ginseng, 2.72 parts by weight of glutinous rice, 2.72 parts by weight of rice, 0.22 parts by weight of jujube, 1.11 parts by weight of chestnut, 0.30 parts by weight of garlic and 347.20 parts by weight of purified water.

Each of the above materials is then heated at 150 to 200 DEG C, especially about 180 DEG C, for 1 to 3 hours, for example about 2 hours, and cooled to 20 DEG C. [ Subsequently, by-products are removed from the resultant product obtained by cooling, and an extract concentrate can be prepared.

The broth is supplemented with the extract concentrate obtained according to the above procedure to obtain a mixture of broiler and extract concentrate and aged at about 1 to 5 DEG C for about 10 to 30 hours. According to this process, low-temperature fermentation of the broiler progresses and the flesh of the broiler becomes soft.

The mixture of chicken broth and extract concentrate is mixed with powdered egg shell and homogenized. In this homogenization process, mix until the lumps disappear. The content of the sacrum composite powder is 5 to 12 parts by weight based on 100 parts by weight of the mixture of broiler chickens and extract concentrates.

After homogenization as described above, the samgyetang is prepared by heating at about 100 to 150 ° C for 5 minutes to 10 minutes.

The prepared samgyetang is put in a pouch, vacuum packed and sealed. It is preferable to sterilize by heating at 110 to 150 ° C and 1 to 5 kgf / cm 2 for 20 to 40 minutes. After the heat sterilization, it is preferable to freeze rapidly for 30 to 50 minutes at -50 to -30 ° C and then for 18 to 30 hours at -35 to -15 ° C in a freezing depot.

In the case of preparing the Samgyetang retort food according to the above method, the consumer puts the retort food into the boiling water at 100 to 120 ° C at home, and the meat is chewy, and the flavor and flavor are produced within 3 to 5 minutes It is possible to easily ingest Samgyetang which is not only excellent but also oily.

The saccharide composite powder was prepared by using chicken bone, chicken leg and bone meal, cooked potatoes and cooked sweet potatoes, onion, green onion, garlic, Angelica gigas, Laurel leaves, Hwanggi, Hwacheon, licorice, and Namco salt. The preparation method of the sacred bone composite powder will be described in more detail below.

First, prepare chicken bones, chicken legs and bones and wash them. It is possible to remove foreign matter, bone powder, blood, etc. attached to the bone by immersing the bone in a submergence tank having a size enough for the bone to be submerged and then flowing cold water or rinsing it several times while changing the cold water. The cold water for washing may be water at normal temperature, for example, water at 20 to 25 ° C. In order to remove odor and tastes, the washing process requires a sufficient time, for example, about 8 hours to remove the bones It can be soaked to remove foreign matter, bone powder and blood.

The mixing weight ratio of chicken bone, chicken breast and bovine bone is 1: 1: 0.2 to 1: 1: 0.5. When the mixing weight ratio of chicken bone, chicken breast and bovine bone is within the above range, Samgyetang can be produced which has a deep taste and a fine taste.

Chicken legs are known to be good for women's skin beauty because they are made up of collagen as the main ingredient, and are good for osteoporosis, neuralgia and arthritis. In addition, chickens have cartilage that is important in taste and nutrition besides proteins such as collagen. This cartilage is mainly composed of gelatin and is a component that is not synthesized in the human body. Therefore, it is supposed to be consumed from the outside. It is said to help skin soften. Chicken feet contain a large amount of collagen, a protein that makes up the bones and skin of the human body, which helps prevent aging, joint health, hair loss prevention, skin beauty and brain growth, and cell tissue production. And the chicken bone is rich in broth and makes you feel a deep taste.

The bovine bone may include a bony bone, or a bone mixed with a right and a left bone. Raw bones can be used with a small amount of beef stuck to the right ribs. In this case, it is possible to improve the savor taste compared to boiling only the right rib bones. The weight of the right osseous can be about 1/4 to 1/3 times the weight of the right osseous.

Then, the chicken bone, chicken leg and bovine bone are preliminarily heated and then washed again. Preheating can remove foreign matter, blood, etc. left on the bone, and the bone can be washed again to remove foreign matter adhering to the bone. The washed bone is put into water and heated at 110 to 130 ° C and at an air pressure of 3.0 kgf / cm ² for 1 to 2 hours and filtered to obtain broth. Heating time is short by heating under high pressure. If the heating time is less than the above range, the concentration of the broth may be too low to produce a deep flavor, or the taste of broth may be increased.

The oil is removed from the broth. The oil is removed by boiling the broth and removing the floating oil on the surface, or by cooling the broth and then removing the hardened oil from the surface of the broth.

Separately, prepare sweet potatoes and potatoes, wash them, boil them, or boil them. Sweet potatoes and potatoes are unprocessed raw potatoes and raw sweet potatoes and are used as natural seasoning. You can use sweet potatoes for sweet potatoes and potatoes for pork.

The total weight of potatoes and sweet potatoes is 1 to 10 parts by weight, preferably 3 to 10 parts by weight, more preferably 5 parts by weight, based on 100 parts by weight of the total weight of chicken bone, chicken leg and bovine bone. Potatoes weigh more than sweet potatoes. That is, the weight of the potato is preferably about 2 to 3 times the weight of the sweet potato. If the total weight of potatoes and sweet potatoes is less than the above range, it will not affect the taste of the broth as a seasoning. If the total weight exceeds the upper limit, the thickened broth will increase to produce a thick taste, . In addition, even if the total weight of chicken bone, chicken leg, and bovine bone and the total weight ratio of potatoes and sweet potatoes are satisfied, if the weight ratio of potatoes and sweet potatoes exceeds the above range, the sweetness of sweet potatoes is relatively increased, , And when the upper limit is exceeded, there is a problem that the taste unique to the potato is increased and the balance of the taste of the broth is deteriorated. Therefore, when considering the taste of the finished broth, it is preferable that the potatoes and sweet potatoes satisfy the above-mentioned mixing weight ratio.

Next, I go to steamed potatoes and sweet potatoes. Add the steamed potatoes and steamed sweet potatoes to the blender, and add some of the broth until the lumps disappear. Ground potatoes and sweet potatoes are mixed with some of the broth. In such a mixture, the particles of ground potatoes and sweet potatoes can be visually confirmed.

As a comparative example of the present invention, when steamed potatoes and sweet potatoes are grinded into a blender and commercially available potato flour and sweet potato flour are used instead of the finished mixture, it is difficult to feel a unique flavor derived from fresh raw potatoes and fresh sweet potatoes. It is hard to expect. To the mixture, 4 to 5 parts by weight of onion, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of garlic, 20 to 30 parts by weight of Angelica japonica, 20 to 30 parts by weight of Angelica keiskei, 10 to 15 parts by weight of laurel leaf, 20 to 30 parts by weight, and 0.2 to 0.5 part by weight of green tea salt are added and mixed, and lyophilized at -35 to -45 캜 to prepare a saccharide composite powder.

When the potato and sweet potato are steamed and mixed in a mixer to prepare the saccharide composite powder, when a commercially available potato powder and sweet potato powder are used instead of the finished mixture, it is difficult to feel a unique flavor derived from fresh potatoes and sweet potatoes. It is difficult to do.

According to the above manufacturing process, it is possible to remove specific odors such as chicken pox, chicken pox, right pox and right pox.

The above-mentioned Umbelliferae salt contains a green tea plant, and the green tea plant is rich in dietary fiber, so that the absorption of cholesterol and sugar is slowed, unnecessary bacteria and carcinogens are excreted, And the salty taste of the green tea itself is contained. Unlike tablets, this green tea salt, which contains this green tea, helps promote health as a natural ingredient.

It is good for the cold of the wife, bad blood color, recovery of the prenatal / postnatal life, impotence of the menstruation, poor growth of the uterus, warming the body and functioning through the gyeongmaek. It is effective. It relieves paralysis symptoms and hemorrhage caused by blood circulation disorder, and is used for menstrual pain and menstrual irregularity. It is used for constipation of the elderly and frail person because it has the effect of supplementing blood and essence. And Cnidium officinale MAKINO is a perennial herbaceous plant belonging to the mountain type and is commonly cultivated in Korea. Its height is 30-60㎝, it grows straight and the flower blooms in August. The young seeds eat as herbs and the rootstock is dried and used as medicinal materials. These cysts activate the function of the liver, and when taken in anemia, they are efficacious as hematopoiesis. And the heart muscle pain caused by the contraction of the heart muscle is also improving symptoms. If the skeleton of the lower back and legs is weak and the person often causes muscle spasms, such symptoms will be improved.

Laurel nobilis is an evergreen tree of the dicotyledonous plant, Ranunculaceae, and the laurel leaves are laurel leaves. Laurel leaves have a noble scent and some bitter taste, and are suitable for removing the nutrients in the food. It contains 1 ~ 3% of essential oil and its main component is cineol which contains 45 ~ 50% of essential oils, other eugenol (0.5 ~ 1.7%), pinene, linalool, geraniol and so on. Raw, dried or crushed, is used in dishes such as soup and stew, and in meat products such as ham, sausage, etc., processed products such as pickles, curry powder, and confectionary. It is also used as a fragrance for cosmetics and soaps, and it also has a dryness, antibacterial and antiseptic effect. Agastachis Herba (KHP) is the underside of Agastache rugosa O. Kuntze (Lamiaceae and Labiatae). It is also known as Toukouya (藿 藿 香) or 초 草 향 (草香). Above ground, stem is square and diameter is about 0.5cm. Outer surface is dark brown with vertical pattern and nodes, and between nodes is 3 ~ 10cm. The vagina is light and soft and the folded side is uneven, fibrous and hollow. The upper surface of the leaf is green ~ dark green and the lower surface is yellowish green ~ grayish brown. Sometimes a flower stalk is attached. There is a peculiar smell and the taste is cool and slightly cool. This has a peculiar aroma and the spots are spicy and slightly warm. In addition, the stomach is stagnant in the abdomen, only the abdominal cavity, anorexia, nausea, vomiting, diarrhea is treated. It is effective for cold with digestive disorder, vomiting due to summer diaper, diarrhea, halitosis, numbness and numbness. In addition, pharmacological actions include skin fungi, E. coli, alien bacteria, pneumococci, hemolytic streptococcal inhibition, and gastric juice secretion promoting action. In the present invention, sweet potatoes and cooked sweet potatoes are used to cook sweet potatoes.

The broth obtained by the above process is in a state of removing odor and tannin flavor, and can feel the savory taste and the savory taste by the potato and sweet potato while complaining with the bone, and even when using the herbal ingredient used in the preparation of Samgyetang, Provides a clean aftertaste and a deep taste without bitter taste.

The broth has the property of an opaque colored liquid similar to raw potato or sweet potato.

As described above, since the extract concentrate and the saccharide composite powder are separately prepared at the time of manufacturing Samgyetang, the present invention has a stronger flavor than the case of mixing the materials for producing the extract concentrate material and the saccharide composite powder from the beginning, It can be stored for a long time.

The sacrificial composite powder used in the present invention can be used to produce Samgyetang which has a sweet and savory taste added to the delicate taste of the husk by using the bovine bone, the chicken bone, the chicken leg, the cooked potato, and the sweet potato. According to this manufacturing method, it is possible to make a deep roasted soup without the hassle in a short time, and it is easy to solve the troubles to worry about various raw materials for long time in the broth cooking.

According to another aspect, a samgyetang obtained according to the above production method is provided.

In the present invention, when preparing a salted retort food of Samgyetang, the saccharide composite powder is packaged in powder form, and the mixture containing the extract concentrate and the broiler chick can be separately packaged. Since the packaging is made in this way, the texture of broiler chickens is not deteriorated, and the shelf life is increased due to the maintenance of a deep taste, a sweet taste, and a tasting taste.

In the preparation process of the Samgyetang retort food of the present invention, the mixture containing the broiler chickens and the extract concentrate is filled in a packaging container such as a pouch, sealed, and X-rays are used to monitor the foreign matter. Followed by filling, sterilization of the sealed product and cooling. The product is stored at room temperature and has a very long shelf life.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but it should be understood that the present invention is not limited to the following examples.

Manufacturing example  1: Preparation of husk concentrate powder

The chicken broth, chicken bone and bovine bone, which were distributed in the market, were prepared in a ratio of 1: 1: 0.3 part by weight, and then washed in running water to remove blood and contaminants. The chicken broth, chicken bone, and bovine bone were placed in an extractor and placed in a steamer and heated at 120 ° C under a pressure of 3.0 kgf / cm ² for 1 hour under high pressure. The resultant obtained by high-pressure heating was filtered through a filter to remove impurities to obtain broth.

The oil floating on the surface was removed using a squeezer while the broth was heated. After the oil was removed, the cooked potatoes and sweet potatoes were added, and the mixture was ground by adding the mixture. The total content of the cooked potatoes and sweet potatoes was 5 parts by weight based on 100 parts by weight of the total weight of chicken legs, chicken bone and bovine bone, and the weight ratio of potatoes and sweet potatoes was 2: 1.

To 100 parts by weight of the mixture, 4 parts by weight of onion, 2 parts by weight of garlic, 2 parts by weight of garlic, 20 parts by weight of Angelica keiskei, 30 parts by weight of Angelica keiskei, 10 parts by weight of laurel leaf, 20 parts by weight of Hwanggi, 20 parts by weight, And 0.2 part by weight of Hamcho salt were added and mixed, and the mixture was heated at 150 DEG C for 24 hours to obtain a concentrate. The concentrate was filtered and lyophilized at -40 DEG C to obtain a husk concentrate powder.

Manufacturing example  2

The total content of potatoes and sweet potatoes was 5 parts by weight based on 100 parts by weight of total weight of chicken legs, chicken bone and bovine bone, and the weight ratio of potatoes and sweet potatoes was 3: 1, To prepare a concentrated powder.

Comparative Manufacturing Example  One

The preparation was carried out in the same manner as in Production Example 1, except that the sweet potatoes and the potatoes were not added during the preparation of the saccharide composite powder.

Comparative Manufacturing Example  2

The preparation was carried out in the same manner as in Production Example 1, except that potato flour and potato flour sold on the market were used instead of cooked potato and sweet potato.

Comparative Production Example 3

Chicken broth and bovine bone prepared in Preparation Example 1 were wrapped in an extractive bag and heated at 120 캜 and at an air pressure of 3.0 kgf / cm ² for 1 hour under a high pressure condition. The reaction mixture was placed in a vessel and heated at 100 占 폚 for 1 hour. This comparative preparation example 3 was obtained by heating the chicken leg, chicken bone and bovine bone at normal temperature without heating at high pressure. According to this procedure, the sensory evaluation was lowered as compared with the case of Example 1 as described later.

(Manufacture of Samgyetang)

Example  1: Manufacture of Samgyetang

0.83 parts by weight of ginseng, 2.72 parts by weight of glutinous rice, 2.72 parts by weight of rice, 0.22 parts by weight of jujube, 1.11 parts by weight of chestnut, 0.30 part by weight of garlic and 47.20 parts by weight of purified water were heated at about 180 ° C for about 2 hours, The by-products were removed to prepare an extract concentrate.

The extract concentrate was added to 44.45 parts by weight of broth and subjected to low temperature aging at 2 DEG C for about 20 hours to obtain a mixture containing broiler chickens and an extract concentrate.

To 100 parts by weight of the mixture were added 10 parts by weight of the mixed powder obtained according to Preparation Example 1, mixed until the lumps were removed, and the mixture was heated at about 120 ° C for 5 to 10 minutes to prepare Samgyetang.

Example 2

A samgyetang was produced in the same manner as in Example 1, except that the sacred bone composite powder of Preparation Example 2 was used in place of the sacred bone composite powder of Production Example 1.

Comparative Example 1-3

A samgyetang was manufactured in the same manner as in Example 1, except that the sacred bone composite powder of Comparative Production Examples 1 to 3 was used in place of the sacred bone composite powder obtained in Production Example 1, respectively.

Comparative Example  4

The chicken broth, chicken bone and bones, which are distributed on the market, were prepared and then washed in running water to remove blood and contaminants. 20 parts by weight of garlic, 20 parts by weight of Angelica keiskei, 30 parts by weight of Angelica keiskei, 10 parts by weight of laurel leaf, 20 parts by weight of yellow radish, 20 parts by weight of radish, And 0.2 part by weight of green tea herb were added and mixed. Then, 0.83 parts by weight of ginseng, 2.72 parts by weight of glutinous rice, 2.72 parts by weight of rice, 0.22 parts by weight of jujubes, 1.11 parts by weight of chestnut, 0.30 parts by weight of garlic, And the mixture was wrapped in an extractive bag and placed in a steamer. The mixture was heated at a temperature of 150 ° C for 5 hours to obtain a samgyetang.

( Evaluation example )

Evaluation example  One: Sensory test

The sensory evaluation was carried out by selecting 50 housewives and conducting the necessary training for sensory evaluation. Finally, 30 persons were selected as sensual agents and sensory tests were carried out in consideration of reliability and interest in the experiment. The samgye tang retort food prepared in Comparative Example 1-4 was poured into boiling water for 5 minutes and cooked, and the cooked samgye tang was provided to the sensory workers and evaluated by the 5-point scaling method. Table 1 is a table evaluating preference of broth according to the present invention and broth according to the present invention.

1 point: very low, 2 points: low, 3 points: normal, 4 points: good, 5 points: very good

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Light taste 4.3 4.4 3.0 3.4 3.0 2.4 Savory taste 4.4 4.2 3.5 4.0 3.7 3.0 Refreshing taste 4.5 4.3 2.8 3.7 2.6 2.2 Sweet taste 2.9 2.8 3.3 3.3 2.2 2.0 Incense 0.9 0.8 2.2 0.5 2.4 2.2 bitter 0.2 0.2 2.5 1.8 1.9 1.9 Richness 4.5 4.4 2.5 3.4 2.5 2.4 Likelihood (comprehensive evaluation) 4.5 4.6 3.4 3.7 3.6 2.8

As can be seen from Table 1, Examples 1 and 2 exhibited a significantly improved sensory evaluation as compared to Comparative Examples 1 to 4. In case of Comparative Example 2, potato powder and sweet potato powder, which are sold in the market, were used to make a saccharide composite powder. In this case, the sensory properties were lowered in comparison with the case of Examples 1 and 2. Especially, in case of Comparative Example 4, the chicken bone, the chicken leg and the bovine bone were mixed with the ginseng and the like to produce Samgyetang gravy. In this case, the sensory results were lower than those of Examples 1 and 2.

Evaluation example  2: Measurement of retention period test

Samgyetang retort food was prepared according to the following method using Samgyetang produced according to Examples 1 and 2 and Comparative Example 4.

In the case of Examples 1 and 2, the mixture containing the broiler chickens and the extract concentrate was put in a pouch and sealed by vacuum packing. Then, the mixture was sterilized by heating at 120 ° C and 2 kgf / cm 2 for 30 minutes, rapidly frozen at -40 ° C for 4 minutes And frozen in a -20 < 0 > C freezer for 20 hours. Separately, Samgye - tang retort food was prepared by packing powdered egg - crumb composite powder. Thus, in the case of Examples 1 and 2, the chicken leg, chicken bone, and bovine bone were kept in a powder state, and separately prepared separately from the extract concentrate containing ginseng and the like to prepare Samgyetang lactotre food.

The samgyetang of Comparative Example 4 was placed in a pouch and sealed by vacuum packing. Then, it was sterilized by heating at 120 ° C and 2 kgf / cm 2 for 30 minutes. After rapid freezing at -40 ° C for 4 minutes, freezing at -20 ° C for 20 hours To prepare a Samgyetang retort food.

The Samgyetang products of Examples 1 and 2 and Comparative Example 4 were stored in a dry oven at 45 캜 for 8 weeks to accelerate the experiment. After the accelerated test, the sensory test was performed by the 5-point scaling method. The results are shown in Table 2 below.

5: very good, 4: good, 3: usual, 2: bad, 1: very bad).

division 4 weeks 8 weeks 10 weeks Example 1 4.5 4.3 4.1 Example 2 4.6 4.4 4.2 Comparative Example 4 2.8 2.0 1.4

As shown in Table 2, the storage period of the Samgyetang retort food obtained by using the extract concentrate and the saccharide composite powder obtained according to Examples 1 and 2 was much longer than that of Comparative Example 4.

Evaluation example  3: Measurement of texture and shelf life test of broiler

Samgyetang retort food was prepared according to the following method using Samgyetang produced according to Examples 1 and 2 and Comparative Example 4.

In the case of Examples 1 and 2, the mixture containing the broiler chickens and the extract concentrate was put in a pouch and sealed by vacuum packing. Then, the mixture was sterilized by heating at 120 ° C and 2 kgf / cm 2 for 30 minutes, rapidly frozen at -40 ° C for 4 minutes And frozen in a -20 < 0 > C freezer for 20 hours. Separately, Samgye - tang retort food was prepared by packing powdered egg - crumb composite powder. Thus, in the case of Examples 1 and 2, the chicken leg, chicken bone, and bovine bone were kept in a powder state, and separately prepared separately from the extract concentrate containing ginseng and the like to prepare Samgyetang lactotre food.

The samgyetang of Comparative Example 4 was placed in a pouch and sealed by vacuum packing. Then, it was sterilized by heating at 120 ° C and 2 kgf / cm 2 for 30 minutes. After rapid freezing at -40 ° C for 4 minutes, freezing at -20 ° C for 20 hours To prepare a Samgyetang retort food.

The Samgyetang products of Examples 1 and 2 and Comparative Example 4 were stored in a dry oven at 45 캜 for 8 weeks to accelerate the experiment. After the accelerated experiment, the texture of the broiler was measured. The texture of broiler chickens was measured by repeatedly measuring hardness, cohesiveness, elasticity and chewiness three or more times using a texture analyzer (CT-3 texture analyzer, USA). The significance analysis was analyzed using the SPSS program at the Duncan test at a level of 0.05 or less.

As a result of the analysis, it was confirmed that the texture of broiler meat was significantly reduced in the texture of the chicken meat of the sesame tang meat prepared according to Example 1 and Example 2, compared with Comparative Example 4.

Evaluation example  4: collagen and Free amino acid  Promotion effect

The content of collagen in the samgyetang obtained according to Example 1 and Comparative Example 3 was examined.

The content of collagen in the samgyetang of Example 1 was 5224 mg / g, which was about 30 times higher than that of the samgyetang of Comparative Example 3. In addition, the content of free amino acid in the samgyetang of Example 1 was the highest The content of the protein was increased by about 29% as compared with the samgyetang of Comparative Example 1. This is because the proteins such as chicken broth are changed into the free amino acid form in the broth during the high pressure fermentation process.

Claims (6)

Preparing an extract concentrate consisting of fresh ginseng, glutinous rice, rice, jujube, chestnut, and garlic;
Adding the extract concentrate to broilers and aging them to obtain a mixture containing broiler chickens and extract concentrates; And
Mixing the potato mixed with potatoes and the cooked potato mixed with powdered sweet potatoes and mixing them at 120 DEG C for 5 to 10 minutes,
Preparing and washing the chicken bone, chicken leg, and bovine bone; Pre-heating the chicken bone, chicken breast and bovine bone to discard the water, and then washing the chicken bone, chicken breast and bovine bone again; The washed chicken bones, chicken legs and bones are placed in water, heated at 110 to 130 캜, at an air pressure of 3.0 kgf / cm ² for 1 to 2 hours, and filtered to obtain broth; Removing oil from the broth; steaming or boiling potatoes and sweet potatoes; Adding the edible oil to the cooked sweet potatoes and potatoes and grinding them to prepare a mixture; And the mixture was added and mixed with onion, onion, garlic, Angelica japonica, Laurel, Laurel leaves, Hwanggi, Kwak, Lycopersicum, and Namco salt, and heated at 100 to 150 ° C for 24 to 36 hours to obtain a concentrate. To-45 < 0 > C to obtain a saccharide composite powder,
The bovine bone is a bovine bone, the sweet potato is a night sweet potato,
The mixing weight ratio of chicken bone, chicken breast and bovine bone is 1: 1: 0.2 to 1: 1: 0.5,
4 parts by weight of onion, 2 parts by weight of garlic, 2 parts by weight of garlic, 20 parts by weight of Angelica keiskei, 30 parts by weight of Angelica gigantea, 10 parts by weight of laurel leaf, 20 parts by weight of Angelica keiskei 20 parts by weight and 0.2 part by weight of green tea salt were added,
The total weight of potatoes and chestnuts is 1 to 10 parts by weight based on 100 parts by weight of total weight of chicken bone, chicken legs and bovine bone, the weight of the potatoes is two or three times the weight of sweet potatoes,
0.83 parts by weight of ginseng, 2.72 parts by weight of glutinous rice, 2.72 parts by weight of rice, 0.22 parts by weight of jujube, 1.11 parts by weight of garlic, 0.30 parts by weight of garlic, And the content of purified water is 47.20 parts by weight. delete delete delete delete A samgyetang produced according to claim 1.

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