KR102016214B1 - Preparation method of Samgyetang with wild-cultivated ginseng - Google Patents

Abstract

The present invention mixes ripened broth, chicken broth for chicken soup, and nurungji with matured broth extracted from pre-treated goat ginseng and subsidiary materials (umbark, ogapi, wild mulberry, jujube, red pepper seed kelp, chicken feet, salt) After the retort sterilization process relates to a method for producing a sanyangsam ginseng samgyetang, the first step is the material of the material-1 (umbark, ogapi, wild mulberry, jujube, goat ginseng) and material-2 (pepper seeds, kelp, chicken feet, salt) To extract (broth) production step using purified water passed through the water-cooler, the second step is the step of ripening the prepared broth, the third step is aged and broiled broth, chicken and nurungji for Samgyetang, and boiling step, the first step The fourth step relates to the production and cooling method of goat ginseng samgyetang, the fifth step is the addition of goat goat ginseng to the aged goat ginseng samgyetang, and the sixth step is a packaging and product step. .

Description

Sanyangsam Samgyetang Preparation Method {Preparation method of Samgyetang with wild-cultivated ginseng}

The present invention is to produce a mountain ginseng samgyetang by using a wild ginseng planting wild ginseng seeds planted in a deep mountain instead of ginseng, which is a main ingredient of vegetable material, in the wild to produce a samgyetang. The present invention relates to a method for manufacturing a mountain ginseng samgyetang that can meet the needs of consumers.

Conventional samgyetang production techniques include the registration number "10-0516957" "immediate samgyetang for osteoporosis prevention", registration number "10-1217651" "method of producing a goat samsamtang", registration number "10-1175292" "immediate samgyetang and its preparation Method ", registration number" 10-1264985 "" frozen samgyetang for instant cooking and its manufacturing method ", registration number" 10-1252054 "" method of manufacturing samgyetang using black garlic ", registration number" 10-1560270 "" heukgujippong samgyetang Manufacturing Method ", Registration Number" 10-1331352 "" Herbal Mung Bean Samgyetang and its Manufacturing Method ", Application No." 10-2011-0127825 "" Instant Samgyetang and its Manufacturing Method ", Application No." 10-2011-0066329 " Medicinal herb extract and its manufacturing method ", Application No." 10-2014-0014742 "" Manufacturing method of leaf oriental medicine Samgyetang ", Application No." 10-2011-0061079 "" Manufacturing method of Samgyetang and said method Samgyetang ", Application No." 10-2013-0063657 "" Method of making samgyetang broth and the same Yonghan Samgyetang manufacturing method ", Application No." 10-2011-0069243 "" Samgyetang manufacturing method using abalone extract ", Application No." 10-2015-0054409 "" Method of producing instant samgyetang for improved quality and shelf life ", Application No. "10-2009-0008837" "methods related to the manufacturing method of samgetang containing rag lacquer extract" has been filed and registered,

Techniques related to goat's ginseng include application number "10-2015-0010205" "pharmaceutical composition for preventing or treating bone disease comprising goat extract", application number "10-2014-0090423" "goat's fermentation health beverage and manufacturing method", Application No. "10-2013-0116373" "Method for preparing a ring containing goat ginseng and herbal extracts and functional substances, and a ring containing goat ginseng and herbal extracts and functional substances produced thereby," Application No. "10-2013-0063809" "Dried persimmon production using goat's ginseng extract and dried persimmon using goat's ginseng extract prepared by this," Application No. "10-2013-0031878" "Method of producing wild ginseng miso", Registration number "10-1018400" "Goat ginseng honey and its Manufacturing method ", the registration number" 10-0924969 "" Goyang ginseng extract-added dried anchovy and its manufacturing method "has been filed and registered.

In view of the above, there is no method for improving the functionality and quality of the final product when manufacturing Sanyangsan Samgyetang. In other words, during the pretreatment of goat ginseng material such as the present invention, the ginseng extract treatment window (munji paper) using ginseng extract is aged, and the extracted broth is aged by using wrapping paper inside the retort wrapper (PIT ++ polypropylene), Samyangtang Samgyetang is made of a method of immersing persimmon leaf powder in 50% ethanol-containing edible alcohol and immersing it in a solution. No technical content has been reported so far.

In the present invention, when manufacturing samgyetang, which is made from traditional food, instead of ginseng, which is the main ingredient of vegetable material, planting wild ginseng seeds in a deep mountain and growing them in a wild state, the production of goat ginseng samgyetang is made in terms of food compatibility and functionality. Sanyangsam Samgyetang that can meet the requirements of the purpose of the development of the improvement of the quality, fragrance and functionality of the final Samgyetang.

In order to solve the above-mentioned problems, the first step is using purified water that has passed through the water-repellent material of ingredients-1 (umbark, ogapi, wild mulberry, jujube, goat ginseng) and material-2 (pepper seed, kelp, chicken feet, salt). Extract (meat) preparation step, the second step is the step of ripening the prepared broth, the third step is the aging broth, chicken and nurungji for Samgyetang mixing and boiling step, the fourth step is cooling and ripening In the fifth step, a goat goat ginseng is added to the aged goat samgyetang, and the sixth step is a method for producing a goat goat samgyetang, including the packaging and product steps, using high quality and functional goat ginseng known to contain functional ingredients. Samgyetang was prepared to provide a way to solve this problem.

Through the present invention, by combining ginseng having functionality instead of ginseng, which is a vegetable material, in manufacturing traditional samgyetang, it is possible to manufacture samgyetang with improved consumer preference such as functionality, taste and aroma, thus improving high functional quality and food value. It is a great invention that can provide the health and economic benefits of the people as a product.

1 is a process chart used in the present invention

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

1 is a manufacturing process chart of the goat ginseng samgyetang, the first step for the present invention is to use the material of the material-1 (moth, ogapi, wild mulberry, jujube, goat ginseng) and the material-2 (pepper seeds, kelp, chicken feet, salt) Extract (meat) production step using purified water passed through the water, the second step is the step of ripening the prepared broth, the third step is the aged broth, chicken and nurungji for Samgyetang, and boiling step, the fourth step The cooling and aging step of the prepared goat ginseng samgyetang, the fifth step is the addition of the goat ginseng to the aged goat ginseng samgyetang, the sixth step is made of a production method of the goat ginseng samgyetang, including the packaging and product steps as follows.

(1) Preparation step of broth using purified water that passed material of ingredients-1 (moth, ogapi, wild mulberry, jujube, wild ginseng) and ingredients-2 (pepper seed, kelp, chicken feet, salt)

As the main ingredient, the wild ginseng is a wild ginseng planted in a deep mountain and grown wild in the wild.Ginseng ginseng is effective for liver function, blood sugar strengthening, diabetes treatment, cancer cell suppression, arteriosclerosis prevention, activation of immune function, anemia Ebang, promotes metabolism in the body, helps treat skin diseases, promotes learning and memory, and relieves stress and fatigue.

The elm tree belongs to the arboraceae family and is distributed near the foothills and villages of the country. Its main ingredients include saponin, flavonoid glycosides, coumarin, alkaloids, tannins, and aglycons.Its benefits include cirrhosis, pleurisy, diabetes, kidney strengthening, dermatological neuralgia, arthritis, bruises, It is known to be effective in treating gusts, stomatitis, swelling and chronic hepatitis.

Ogapi is distributed throughout the country and its main ingredients are tannin, saponin, sesamine, savinin, acanthoside A, B, C, D, and syringaresinol. It contains glycosides and essential oils, and its effects are used in tonic, analgesic, swelling, paralyzed pain, rheumatism, back pain, each and neuralgia.

The mulberry tree is a deciduous tree belonging to the mulberry family and its main components are tannin, tartaric acid, malic acid, aspartic acid, rutin, quercetin, beta-sitosterol, scopoline, hydrocamperol (dihydrokaempf) and carotene (carotene). It is known to be effective in bronchitis, antipyretic, diuretic, constipation, high blood pressure, diuretic, swelling, headache, cough.

Jujube is the fruit of jujube tree belonging to the sea buckthorn family, and its main distribution is China, Asia, and Europe. The main ingredients are 43% of sugar, 1.5% of protein, 0.8% of fat, 4.2% of ash, 60mg of vitamin C, carotene, and krypto. It contains xanthine (crytoxanthin), rutin and saponin, and processed foods include dried jujube, jujube tea, jujube wine, jujube wine and jujube jam. On the other hand, the main effects are known to be effective in removing stress, nervous breakdown, skin protection, cold hands and feet, diuretic, anemia, anorexia, anti-aging, edema.

Red pepper seed has a umami taste as far as it is known, and its extract has anti-cancer activity against stomach cancer, colon cancer and liver cancer, and vitamin C is about 6 times that of lemon, and it is known that it is rich in unsaturated fatty acids and helps prevent aging.

Kelp is a seaweed belonging to the brown algae, and Jeju, Heuksan and East Coast are the main production regions in Korea. Dry matter contains about 7% protein, 1% fat, about 52% sugars, about 3% fibre, and rich minerals. Processing and cooking are used as industrial grasses or food additives, and their effects are effective in preventing diabetes and hypertension, improving digestion, metabolism in the body, hardening of arteries, and preventing aging.

In this step, commercially prepared ingredients for the production of goat samsamtang are washed three times in tap water and naturally dried for 2 hours, cut into about 0.5 cm, 1.5% by weight of oak, 1.0% by weight of mulberry, 1.5% by weight of mulberry, and 1.0 weight of jujube. %, Goat's ginseng 1.0% by weight, red pepper seed 5.0% by weight, kelp 1.0% by weight, chicken feet 0.5% by weight, salt 0.5% by weight, 87.0% by weight of water purified by a water softener and then 121 ℃, 1.5 atm, The extract was removed for 2 hours, and the extract was used as the broth.

The water-cooler used was Daewon Bio Co., Ltd. (UP-200). At this time, pre-treatment of Sanyangsan Ginseng, which is an additive material, was washed with tap water of 5 years old Sanyangsan Ginseng, Kwangju-si, Gyeonggi-do (2016), and then removed foreign substances and wrapped with Goyang ginseng in a ginseng treatment window at 4 ℃. Goat ginseng aged for 48 hours was used as a material for goat ginseng samgyetang. In addition, the ginseng treatment window used at this time was extracted with a ethanol content of 50% edible alcohol: ginseng (commercially available) powder = 90:10 (w / w) for 24 hours and a vacuum vacuum concentrator (Hanil, k-201, Korea) After removing the edible alcohol as the extract was passed through the filter paper (Whatman No. 2) as a ginseng extract that was sprayed twice in a window (commercially available) was used as a ginseng treatment window.

(2) the step of ripening broth

This step is to seal the broth extracted in the step of aging the broth prepared in step (1) into 200 ml inside the retort pouch (Pitty + polypropylene, Hanil, Korea, horizontal × length = 10 cm × 20 cm) Aged for 10 days at 4 ~ 5 ℃ was used as the final Sanyangsam Samgyetang broth.

(3) mixing and boiling aged chicken, samgyetang chicken and nurungji

In this step, aging broth: chicken for samgyetang: nurungji 10 ~ 15: 75 ~ 85: 5 ~ 10 (w / w / w) was mixed and boiled for 1 hour in a glass pot (Hanil, Korea) to prepare a samyang samgyetang.

Samgyetang chicken used at this time is about 400 ~ 500g, Nurungji using domestic rice, all were purchased from the market. Samgyetang chicken treatment removes the chickens from the welfare room, cleans them in tap water, and freeze-dried persimmon leaves (Sangju, 2015) in 10 liters of acetic acid and persimmon leaf powder to improve flavor and quality. 10 g added (bottle water: acetic acid: persimmon leaf powder = 1000: 10: 10, w / w / w) in the persimmon powder mixture was used for 30 to 120 minutes immersion chicken was used as chicken for Sansam samgetang.

On the other hand, Nurungji (Taeseong Farm, South Korea) treatment was Nurungji: the ratio of the water treated with water 1: 1: 5, w / w) boiled in a glass pot for 30 minutes and used after drying for 8 hours at 60 ℃. The water-cooler used was Daewon Bio (UP-200) Co., Ltd.

(4) cooling and aging step of the prepared goat samgyetang

This step is to cool the goat samsamtang prepared in the aging step after cooling the goat ginseng samgyetang of (3) at room temperature, and then inside the retort pouch (Pitty + Polypropylene, Hanil, Korea, horizontal × length = 10cm × 20cm) 200 g was put in and then aged at 4-5 ° C. for 10 days.

(5) Adding Goat Ginseng to Aged Sansam Ginseng Soup

In this step, goat ginseng root (three-year-old, Gwangju-si, Gyeonggi-do, 2016) was added to aged samsamtang in (4).

(6) Packing and product step

This step is to use a high-pressure retort sterilizer (steam saturation: Jays, Korea) using a four-pack retorto pouch wrapper made of polypropylene on the inside of the ginseng samgyetang packaged in the packaging and commercialization step (5) Cooling was performed at 115 ° C. for 20 minutes.

Hereinafter, preferred embodiments of the present invention are as follows.

(1) Example of sensory evaluation of pre-treated Sansam Samgyetang

In the present invention, the sensory evaluation measurement of pre-treated Sansamsam Samgyetang is shown in Table 1.

Sensory Evaluation of Pre-treated Sansam Ginseng Samgyetang event General Samgyetang Pre-treated Sansam Ginseng Samgyetang (1) Pretreated Sansam Ginseng Samgyetang (2) color 3.0 3.1 3.9 Flavor 3.0 3.8 4.5 Overall preference 3.0 4.1 4.6

_{1) The given value is the average value of 3 times, by sensory inspectors (10 persons) 5-point method (One- Very bad , 2-bad, 3-normal, 4- Good, 5 - Very good )}

_{2) General Samgyetang: commercially available products, Preprocessed Goat's ginseng  Samgyetang (1): 1 time addition (making broth), Preprocessed  Goatsam Samgyetang (2): added twice (preparation of broth + before retort sterilization after packaging)}

① Sensory test Referring to Table 1, the sensory test was performed by ten well-trained panelists for the five-point intensity method (very weak: one point, weak: two points, and three points: three points). , Strong: 4 points, very strong: 5 points).

② Sensory Evaluation Results of Pre-treated Sanyangsam Samgyetang

Table 1 shows all Samgyetang treatments in terms of color, flavor, and overall acceptability.

The highest value was obtained in the pre-treated Goyang Samsam-tang (2) treatment (2 times = before broth preparation + after sterilization of packaging).

(2) Example of sensory evaluation of wild ginseng samgyetang according to ripening time

In accordance with the present invention, the measurement of sensory evaluation of goat ginseng samgyetang according to the aging time of broth added goat's ginseng was shown in Table 2.

 Sensory Evaluation of Mountain Ginseng Samgyetang with Ripening Times event Aging time (hours) 0 8 24 48 color 3.3 3.4 4.0 3.8 Flavor 3.0 3.6 4.6 4.3 Overall preference 3.0 4.1 4.6 4.1

_{1) The given value is the average value of 3 times, by sensory inspectors (10 persons) 5-point method (One- Very bad , 2-bad, 3-normal, 4-good, 5- Very good )}

 ① sensory test

Referring to Table 2, the sensory test was performed by 10 well trained panelists to determine the color, flavor, and overall palatability of the five-point intensity method (very weak: 1 weak, 2: moderate: 3, strong: 4 points, very strong: 5 points).

② Sensory Evaluation Results of Sanyangsam Samgyetang with Ripening Times

Table 2 shows all Samgyetang treatments in terms of color, flavor and overall acceptability.

The highest value was found at 24 hours of fermentation.

(3) Example of sensory evaluation of wild ginseng samgyetang according to the amount of Nurungji

According to the present invention, the measurement of sensory evaluation of Sanyangsam Samgyetang according to the amount of Nurungji added in the preparation of Sanyangsam Samgyetang was shown in Table 3.

Sensory Evaluation of Sanyangsam Samgyetang by Addition of Nurungji event Nurungji addition amount (%) 0 5 10 15 color 3.3 4.0 3.6 3.9 Flavor 3.2 4.6 4.6 4.1 Overall preference 3.2 4.6 4.7 4.3

_{1) The given value is the average value of 3 times, by sensory inspectors (10 persons) 5-point method (One- Very bad , 2-bad, 3-normal, 4-good, 5- Very good ).}

_{2) Nurungji added amount is the percentage by weight based on the total amount of Samgyetang.}

① sensory test

Referring to Table 3, the sensory test was performed by 10 well trained panelists to determine the color, flavor, and overall preference of the five-point intensity method (very weak: 1 weak, 2: normal: 3, strong: 4 Score, very strong: 5 points).

② Sensory Evaluation Results of Sanyangsam Samgyetang According to Nurungji Additives in Manufacturing Sanyangsam Samgyetang

     Referring to Table 3, 5-10% of Nurungji was the best in color, flavor and overall acceptability.

(4) Example of sensory evaluation of Sansam ginseng samgyetang according to the chicken immersion time in persimmon leaf powder solution

In the present invention, the sensory evaluation of Sansamsam samgyetang according to the chicken immersion time in samgyetang powder solution as shown in Table 4.

Sensory Evaluation of Sansam Ginseng Samgyetang in Chicken Persimmon Soaking Time in Persimmon Leaf Powder Solution event Immersion time (min) 0 30 60 120 color 3.1 3.4 4.2 3.7 Flavor 3.1 3.5 4.4 4.0 Overall preference 3.1 4.1 4.5 4.2

_{1) The given value is the average value of 3 times, by sensory inspectors (10 persons) 5-point method (One- Very bad , 2-bad, 3-normal, 4-good, 5- Very good )}

① sensory test

Referring to Table 4, the sensory test was performed by 10 well trained panelists to determine the color, flavor, and overall preference of the five-point intensity method (very weak: 1, weak: 2, normal: 3, strong: 4 Points, very strong: 5 points).

② Sensory Evaluation Results of Sansamsam Samgyetang with Chicken Soaking Time in Samgyetang in Persimmon Leaf Powder Solution

     Referring to Table 4, the 60-minute soaking time was the best for color, flavor, and overall acceptability.

(5) Antioxidant Effect of Sansam Ginseng Samgyetang with Chicken Soaking Time for Samgyetang in Persimmon Leaf Powder Solution

The present invention showed the antioxidative effect of Sansamsam Samgyetang according to the chicken soaking time for samgyetang in persimmon leaf powder solution as shown in Table 5.

Antioxidant Effect of Goatsam Samgyetang on Chicken Persimmon Soaking Time in Persimmon Leaf Powder Solution event Immersion time (min) 0 30 60 120 DPPH
(% Inhibition) 57.28 70.33 77.32 69.18 Total polyphenols
(Μg / g) 201.12 233.42 323.34 289.22

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

① Antioxidant effect measurement

DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging ability was measured using the DPPH solution at a concentration of 0.1% by the method of Bryce. Absorbance was measured using an ELISA microreader.

In addition, the total phenol content was measured using the Folin-Ciocalteu method. The ELISA microreader (Infinite F50, Tecan, Switzerland) was used as a measuring instrument.

② Evaluation of the Antioxidant Effects of Samgyetang with Chicken Soaking Time in Persimmon Leaf Powder Solution

Referring to Table 5, the treatment period of 60 minutes of immersion time was the best in both the DPPH and the total polyphenol content of the antioxidant effect.

Claims (5)

In the broth production step, the step of maturing the broth, mixed broiler step of mixing the broth and chicken broiled chicken broth, aging samgyetang aging step, packaging step, Samgyetang manufacturing method,
The broth production step is 1.5% by weight of oak, 1.0% by weight of Ogapi, 1.5% by weight of mulberry, 1.0% by weight of jujube, 1.0% by weight of goat ginseng, pepper seeds 5.0% by weight, kelp 1.0% by weight, 0.5% by weight of chicken feet, 0.5% by weight of salt After mixing 87.0% by weight of purified water with a water softener, using a high pressure cooker, extract 121 ° C, 1.5 atm and 2 hours to remove the dry matter.
The goats are aged at 48 ° C. for 48 hours after wrapping the goats in windowpanes sprayed with ginseng extract on goats, including leaves and stems.
After the aging step of the samgyetang packed with goat ginseng root,
The broth aging step is put 200 ml of broth prepared in the broth preparation step inside the retort pouch and sealed and then aged for 10 days at 4 ~ 5 ℃,
The mixed boiling step is broth: Samgyetang chicken: Nurungji 10-15: 75-85: 5-10 (w / w / w) after mixing for 1 hour,
The chicken chicken Samgyetang is immersed in a mixed solution of 10 ml of acetic acid and 10 g of lyophilized persimmon leaf powder in 1 liter of bottled water after removing fat,
The nurungji is nurungji: boiled water ratio of 1: 5 (w / w) of the water is boiled for 30 minutes and then dried for 8 hours at 60 ℃,
The Samgyetang ripening step is put 200 g of Samgyetang prepared in the mixing and boiling step inside the retort pouch, and aged for 10 days at 4 ~ 5 ℃ after sealing,
The ginseng extract is an ethanol content of 50% edible alcohol: ginseng powder = 90: 10 (w / w) extracted for 24 hours to remove the edible alcohol with a vacuum vacuum concentrator passed through filter paper (Whatman No. 2) Sanyangsam Samgyetang manufacturing method characterized in that.
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