KR102081832B1 - Manufacturing method of Samgyetang using black galic and Sarcodon aspratus - Google Patents

Abstract

The present invention relates to a method for preparing ginseng chicken soup with black garlic and Sarcodon aspratus, which has an excellent texture, and can increase eating preference. The method of the present invention comprises: a salting step; a broth preparing step; a setting step; a heating step; and a decoration step.

Description

Manufacturing method of Samgyetang using black galic and Sarcodon aspratus}

The present invention relates to a method for producing samgyetang, and to a method for producing black garlic oyster mushroom samgyetang, in which miscellaneousness is reduced and a soft texture can be felt through dyeing, broth preparation, and separate processing in a heating process.

Samgyetang (chicken Baeksuk) is commonly referred to as a food for boiled by adding grains such as glutinous rice and jujube ginseng.

Samgyetang is well known as a food, especially as a food supplement, and has been developed and spread in various forms with the globalization of Korean food.

Samgyetang usually removes the sensation and smell of chicken, and contains various herbal medicines that are good for the body.

Representative herbal medicines include ginseng, and chestnuts, jujube, yellow rice, and ogapi.

On the other hand, judging from the terminology used in restaurants, chicken white meat is cooked using large chickens, such as broilers, and three to four people are provided to eat one chicken, while samgyetang uses young chickens such as chickens. One chicken is provided for one adult to eat.

In addition, in the case of chicken Baeksook, the cooking time is long, so that various herbs are long, and the medicinal scent is deep and soft. On the other hand, Samgyetang has a short cooking time because of the medicinal aroma.

As a technique for solving such a phenomenon, "Hanbang mung bean samgyetang and its manufacturing method" (Korea Patent Publication No. 10-1331352, Patent Document 1) in the chicken feet and chicken bones in water to prepare a separate broth, trim Techniques have been disclosed to apply aged or ground chicken meat to ginseng enzyme solution for dipping and then to heat them together.

Patent Document 1 described above will be a case of trying to inhibit chicken ginseng because the ginseng flavor is deeply cut compared to the conventional Samgyetang by immersing the chicken ginseng enzyme solution in advance before aging.

However, Samgyetang with ginseng is not preferred for those who have low preference for ginseng flavor.

Samgyetang, which uses tung mushrooms instead of ginseng, has recently become popular.

As a related patent, "The manufacturing method of Baeksuk using the mushrooms and Baeksuk using the mushrooms produced by it" (Korea Patent Publication No. 10-1812006, Patent Document 2) is a low temperature after heating the mushrooms in salt water, An example of the following chopped mushrooms, which are ripened at, is used as a broth and garnish after being immersed in a specific ingredient.

However, in the case of the patent document 2, the taste and aroma peculiar to the twill mushrooms are strongly felt, and thus, there is a problem that the preference of the tumble mushrooms is poor and it is difficult to catch the peculiarities of chickens with only the twill mushrooms.

As a technique for solving this problem, "Method of manufacturing oriental medicine Samgyetang using Neungi mushroom" (Korean Patent Laid-Open No. 10-2004-0084350, Patent Document 3) includes a combination of Neungi mushroom and herbal ingredients to produce Samgyetang How to do this is open to the public.

However, in the case of cooking short cooking time, such as samgyetang because the medicinal ingredients, including mushrooms do not come out enough, even if you put a variety of herbs, the situation is difficult to catch the chicken catch.

KR 10-1331352 (2013.11.13) KR 10-1812006 (2017.12.19) KR 10-2004-0084350 (2004.10.06)

The method of manufacturing the black garlic tung mushroom samgyetang of the present invention is to solve the problems occurring in the prior art as described above, the first step of removing chicken meat in the salting process, using chicken feet and chicken bone in the broth production process Reduces the smell of scavenger and medicinal herbs that occur due to, and during the heating process in the pressure cooker can be minimized in the samgyetang than in the past, even if cooked for a short time by catching the residual ssam by adding mushrooms and black garlic That is to provide a cooking method.

In particular, the mushrooms are put inside the chicken and the black garlic is cooked in the outside of the chicken, and the black garlic is semi-dried mixed with honey and donkey. Of course, less fragrance of herbal medicines will try to make.

In addition, despite the manufacture of a large number of herbal medicines, by adding a proper amount of Schisandra chinensis to provide a strong preference Samgyetang even for people who do not like the smell of herbal medicine because it does not smell strong.

Furthermore, by using the water soaked in dried onions, onion roots and skins when dyeing, it is to provide a smooth and protein Samgyetang such as chicken breast meat.

In addition, the nurungji produced in the pressure cooker is not only good taste because it is decorated on the chicken, but the chewy nurungji is coated on the surface of the chicken to eat the nurungji and chicken meat together to further increase the eating preference.

In order to solve the above problems, the method of manufacturing black garlic twill mushroom samgyetang of the present invention, in the production method of samgyetang, dried onion root and skin of dried onion mixture, dried leek root, mashed whole pepper to the net After immersing the net in a container in which water is stored, step 1 for salting the contents of the net by holding it at room temperature for 2 to 4 hours, and removing the net containing the contents from the container, and then removing salt, A salting step consisting of two salted stages of adding garlic grind, ginger and shochu, and three salted stages of producing salted chicken by soaking a plurality of chickens in the container for 10 to 14 hours; Water is put into a pot for preparing broth, then chicken by-products, Chinese herbal medicines including Schizandra chinensis, pepper, and fresh ginger are put into a pot, heated for 30 minutes to an hour and a half by a strong fire, and heated over medium heat for two and a half to three and a half hours. A broth production step of preparing broth; A setting step of placing the mushrooms in the salted chicken after the dyeing step; Put black garlic, honey, and donkey powder into the pressure cooker, and put 1 set salted chicken prepared in the setting step, weighing 1 serving of the broth prepared in the broth manufacturing step, and then put the pressure cooker on a heavy fire A heating step of sequentially heating and subtracting steam and then steaming; After preparing the casserole container, a decoration step of pouring chicken and broth cooked in the pressure cooker after the heating step to put in the casserole container; is configured to include.

In the above configuration, the first step of the salting salt is 0.4 ~ 0.6 parts by weight of dried onion mixture, 3 ~ 5 parts by weight of dried leek root, 0.3 ~ 0.5 parts by weight of mashed pepper in a mesh, water is salted chicken 350 to 450 parts by weight based on 250 parts by weight in a container, in the salting step 2, salt is 3 to 5 parts by weight compared to 250 parts by weight of salted chicken, garlic powder is 1.5 to 2.5 parts by weight, ginger is 0.5 to 1.5 parts by weight Characterized in that.

In addition, the raw material of the broth production step, based on 900 parts by weight of water, chicken by-product 100 parts by weight, herbal medicine 7 ~ 7.5 parts by weight, pepper pepper 0.4 ~ 0.6 parts by weight, fresh ginger 1.5 ~ 2.5 parts by weight, Herbal medicine is characterized in that it contains 0.4 to 0.6 parts by weight of Schizandra chinensis.

In addition, the heating step is mixed with black garlic, honey, Angelica powder in a weight ratio of 2000: 5: 5.5 ~ 6.5 and then dried in a semi-dry state until the water content is about 50% to prepare a semi-dry black garlic, The semi-dried black garlic is 20 to 30 parts by weight based on 600 parts by weight of broth, characterized in that the input to the pressure cooker.

Alternatively, 50 g of dried onion mixture and dried onion roots and skins mixed at a weight ratio of 1: 1, 400 g of dried leek root, and 40 g of crushed whole peppercorns are added to the net, and the net is immersed in a container storing 40 kg of water. 1 step of salting out the contents of the net by keeping it at room temperature for 3 hours, and removing 400 g of salt, 200 g of garlic crushed powder, 200 g of ginger, 100 g of soju, and 0.5 g of soju inside the container after removing the net containing the contents from the container. A dyeing step consisting of two steps, and a salting step consisting of immersing 50 chickens of 450 to 550g per head in the container and then dyeing for 12 hours to produce 50 servings of salted chickens; In a pot for making broth, put 90-100 kg of water, and then, in the pot, 5 kg of chicken feet, 5 kg of chicken bone, 200 g of Astragalus, licorice 50 g, 50 g of Schisandra chinensis, 30 g of Angelica, 200 g of Ogapi, 200 g of oak tree, 50 g of whole pepper, 200 g of fresh ginger, A broth manufacturing step of heating the fire for 1 hour and heating the medium heat for 3 hours to produce broth; A setting step of setting 10 g of chopped mushrooms per one of the salted chickens having undergone the dyeing step; Black garlic, honey, and donkey powder are mixed at a weight ratio of 2000: 5: 5.5 ~ 6.5, and then dried in a semi-dry state until the moisture content is about 50%, to prepare semi-dried black garlic, 4g soybean powder, perilla in a pressure cooker 3.5g of flour, 1.6g of sesame powder, 20g of semi-dried black garlic, and 1 set of salted chicken prepared in the setting step, and then weighing 500 ~ 700g of broth prepared in the broth manufacturing step. And then heated to a strong fire until the pressure cooker to move further, then heated for 24 minutes with medium heat, then the heating step to remove the steam for 1 minute; After preparing the casserole container, the chicken, broth and porridge cooked in the pressure cooker subjected to the heating step is removed and put in the casserole container, separating the nurungji from the pressure cooker and then covering the chicken inside the casserole container; It is composed.

According to the present invention, in the dyeing process, the first step of removing the meat of the chicken meat, using the Schizandra chinensis during the process of broth to reduce the smell of chewing and herbal medicine caused by chicken feet and chicken bones, mushrooms in the heating process in the pressure cooker Although it is cooked for a short time by adding the residual garlic by adding the black garlic and to provide a cooking method that can minimize the misery felt in Samgyetang compared to the prior art.

In particular, the mushrooms are put inside the chicken and the black garlic is cooked in the outside of the chicken, and the black garlic is semi-dried mixed with honey and donkey. Of course, less fragrance of herbal medicines will try to make.

In addition, despite the manufacture of a large number of herbal medicines, by adding a proper amount of Schisandra chinensis to provide a strong preference Samgyetang even for people who do not like the smell of herbal medicine because it does not smell strong.

Furthermore, by using the water soaked in dried onions, onion roots and skins when dyeing, it is to provide a smooth and protein Samgyetang such as chicken breast meat.

In addition, the nurungji produced in the pressure cooker is not only good taste because it is decorated on the chicken, but the chewy nurungji is coated on the surface of the chicken to eat the nurungji and chicken meat together to further increase the eating preference.

1 is a photograph showing a samgyetang prepared according to the present invention.

Hereinafter, a method of manufacturing the black garlic twill mushroom samgyetang of the present invention will be described in detail.

1. Dyeing stage

The dyeing step proceeds to the following salting stage 1, salting stage 2 and salting stage 3.

1-1. Yeomji Stage 1

Put the dried onion root and skin mixed with dried onion mixture, dried leek root, crushed whole pepper in the net, and after immersing the net in a container of water and left at room temperature for 2 to 4 hours, the contents of the inside of the net Concerns.

At this time, the raw material is preferably composed of 0.4 ~ 0.6 parts by weight of dried onion mixture, 3 ~ 5 parts by weight of dried green onion root, crushed whole pepper 0.3 ~ 0.5 parts by weight relative to 250 parts by weight of chicken.

In addition, water is preferably 350 to 450 parts by weight relative to 250 parts by weight of salted chicken in a container.

Too little or too much water is not adequately salted.

If the dried onion mixture and leek root is less than the above range may cause chicken odor, exceeding the above range is not suitable because of the smell peculiar to onion and leek root.

At this time, the dried onion mixture is preferably a dry onion root and the skin is mixed in a weight ratio of 1: 1.

Specifically, in order to fry 50 chickens of 450 to 550 g per head, 50 g of dried onion mixture, 400 g of dried leek root, and 40 g of crushed whole peppercorns are added to the net, and the net is immersed in a container storing 40 kg of water for 3 hours. It can be kept at room temperature for a while, and the contents inside the net can be worried.

1-2. Dyeing stage 2

Take out the net containing the contents from the container, and then add salt, garlic grind, ginger grind and shochu to the inside of the container.

At this time, the salt is preferably 3 to 5 parts by weight relative to 250 parts by weight of salted chicken, 1.5 to 2.5 parts by weight of garlic ground, 0.5 to 1.5 parts by weight of ginger ground.

Garlic, ginger, and shochu are added to make the dyeing process much smoother, such as chicken breasts.

Based on the 50 chicken salts described above, the most suitable combination is 400 g salt, 200 g garlic grind, 100 g ginger, 0.5 g shochu.

1-3 stages of dyeing

Soaking 50 chickens of 450 ~ 550g per head in the container and soaked for 12 hours to prepare salted chicken of 50 servings.

Dyeing may proceed at a temperature of about 3 ~ 20 ℃.

The salting step as described above is that salt, garlic powder, ginger powder and soju are mixed with dried leek roots, dried onion mixture, etc., and then the chicken is dipped and soaked. The chicken's flesh is soaked in, and the chicken breast is softer and the flavor is deeper than other samgyetang.

2. Stock production stage

Water is put into a pot for preparing broth, then chicken by-products, Chinese herbal medicines including Schizandra chinensis, pepper, and fresh ginger are put into a pot, heated for 30 minutes to an hour and a half by a strong fire, and heated over medium heat for two and a half to three and a half hours. Prepare the broth.

The formulation is based on 900 parts by weight of water, 100 parts by weight of chicken by-products, 7 to 7.5 parts by weight of herbal medicine, 0.4 to 0.6 parts by weight of whole pepper, 1.5 to 2.5 parts by weight of fresh ginger.

In particular, it is preferable that the herbs contain 0.4 to 0.6 parts by weight of Schizandra chinensis.

Schisandra chinensis is a sour, sweet, spicy, bitter, salty, salty name, and despite its many known weaknesses, it is not a preferred ingredient.

Moreover, it smells like a unique herb, which is not taken in the usual way.

However, Applicants have found that when a small amount of Schisandra chinensis was added to a number of herbal medicines in a certain ratio when preparing the broth, it was possible to increase the preference in people who do not like the smell of herbal medicine by suppressing the catch of chicken as well as the smell of herbal medicine.

If it is less than the above ratio, the smell of Chinese medicine and chicken feet used as broth raw material is not well suppressed from catching the catch, on the contrary, when used in excess, Omija unique unpleasant aroma and taste of the broth is reduced.

If you put 90 ~ 100 kg of water in the pot for cooking soup for 150 servings, suitable chicken by-products are preferably composed of 5 kg of chicken feet, 5 kg of chicken bone, at this time, the herbal medicine takes about 730g.

As a more specific example, put 90 ~ 100 kg of water in the pot, then 5 kg of chicken feet, 5 kg of chicken bones, 200 g of Astragalus, licorice 50 g, Schisandra chinensis 50 g, Angelica 30 g, Ogapi 200 g, oak 200 g, pepper pepper 50 g, fresh ginger 200 g It is most preferable to prepare the broth by heating with a strong fire for 1 hour and heating over medium heat for 3 hours.

3. Setting step

Put the mushrooms inside the salted chicken after the salting step is set.

At this time, the amount of the mushrooms is preferably about 10g when based on about 500g salted chicken.

Tung mushrooms have recently been widely used as raw materials for samgyetang and white ginseng, and are known to enhance the taste of broth.

However, if the twill mushroom and ginseng together, the taste of ginseng worsens, and the aroma of the twill mushroom also worsens.

Therefore, the present invention is characterized in that the ginseng is excluded inside the salted chicken and only the mushrooms are added.

In addition, depending on the case, in addition to the mushroom, the whole chestnut, ginseng, jujube, ginkgo can be set.

In this case, you can put about half a chestnut, 2 jujubes, and 3 rows of banks for each salted chicken.

4. Heating step

Put black garlic, honey, and donkey powder into the pressure cooker, and put 1 set salted chicken prepared in the setting step, weighing 1 serving of the broth prepared in the broth manufacturing step, and then put the pressure cooker on a heavy fire After heating sequentially, remove steaming and steaming.

Black garlic is made by drying garlic in a chewy state and then soaking it in honey. The spicy taste of garlic is hardly felt and it is sweet.

Since black garlic is usually sweet, it is mainly used for sweetening.

In the present invention, when the black garlic is used together with the tung mushroom, the black garlic is used as a raw material, paying attention to the fact that the flavor is much superior to the conventional samgyetang.

At this time, when just using black garlic is simply sweet taste, in the present invention, black garlic was able to catch all the smell of black garlic, the smell of chicken by adding a small amount of donkey powder instead of using a small amount.

At this time, the donkey powder does not stick to the black garlic well, so that the donkey powder can stick to the black garlic using a small amount of honey.

To this end, more preferably, black garlic, honey, and donkey powder are mixed in a weight ratio of 2000: 5: 5.5 ~ 6.5, and then dried in a semi-dry state until the moisture content is about 50% to prepare a semi-dry black garlic Preferably, the semi-dried black garlic is weighed 20 to 30 parts by weight based on 600 parts by weight of the broth and added to the pressure cooker.

If the honey is less than the above range, the Angelica powder does not stick well to the black garlic, there is a problem that the taste of samgyetang is too sweet when used in large quantities.

In addition, when the Angelica powder is less than the above range, the effect of reducing the smell of chicken and the smell of Chinese medicine is insufficient, on the contrary, there is a problem that a strong Angelica smell occurs when used in large quantities.

In addition, the semi-dry black garlic exceeds the above range, the samgyetang is sweetened and the taste is reduced, if less than the opposite, it is difficult to catch the smell of the chicken and smell of Chinese medicine.

At this time, based on 600 parts by weight of broth, 3.5 to 4.5 parts by weight of soybean powder, 3 to 4 parts by weight of perilla powder, 1.3 to 1.9 parts by weight of sesame powder, 80 to 120 parts by weight of glutinous rice may be additionally prepared together.

In the above configuration, when the donkey powder contained in the semi-dry black garlic is cooked and then eats porridge and nurungji, the taste of nurungji becomes more refreshing than the conventional nurungji white soak.

In the heating step, based on 1 serving Samgyetang, 4g soybean powder, perilla powder 3.5g, sesame powder 3.5g, sesame powder 1.6g, semi-dried black garlic 20g, 100g glutinous rice, 1 set salted chicken prepared in the setting step After the input, after weighing 500 ~ 700mg of the broth prepared in the broth production step, and then heated with a strong fire until the pressure cooker is moved further, then heated with medium heat for 24 minutes, then proceed to remove the steam for 1 minute Can be.

At this time, the strong fire means that the valve of the gas burner is opened as much as possible, and the medium fire means the state of shutting off the valve about halfway. The upper part is mixed with broth and becomes a porridge-like state.

This heating method is different from making glutinous rice porridge in the chicken during the production of conventional chicken soup.

5. Decoration stage

After preparing the casserole container, the chicken and broth cooked in the pressure cooker subjected to the heating step are scooped out and placed in the casserole container.

In the case of manufacturing nurungji together in a pressure cooker, the cooked chicken, broth, and porridge from the pressure cooker after the heating step are removed and placed in a casserole container, and the nurungji is separated from the pressure cooker, and then covered on the chicken inside the casserole container. Do it.

If you decorate the chicken on the chicken and decorate it, you can eat the chicken together with the chicken to taste different flavors.In this case, the texture becomes softer and the chicken surface exposed to the casserole is prevented from drying out. It allows you to.

EMBODIMENT OF THE INVENTION Hereinafter, the Example of this invention is described.

<Production of Nurungji Herbal Samgyetang>

Prepare 400g of dried leek root, 40g of crushed whole black pepper, 50g of dried onion mixture (dried onion root and skin in a weight ratio of 1: 1), put it in a net, and then put the above into a container containing 40kg of water. After boiling for 3 hours, the nets were separated and separated.

In addition, 400 g of salt, 200 g of garlic powder, 100 g of ginger powder, and 500 ml of shochu (about 500 g) were added to the soaked water.

Subsequently, 50 broiled chickens (average weight 500g, total 25kg, trimmed for samgyetang) were immersed in a container and then soaked for 12 hours.

The pot was prepared with 95kg of water, 5kg of chicken feet, 5kg of chicken bones, 200g of Astragalus, 50g of licorice, 50g of Schisandra chinensis, 30g of Angelica, 200g, 200g of oak tree, 50g of whole pepper and 200g of fresh ginger.

Then use a gas burner to heat the pot and heat it with a strong fire until an hour has passed since the water began to boil, reduce the gas supply to a medium fire, and heat it over medium heat for 3 hours to serve broth (about 150 servings). Was prepared.

10 g of chopped mushrooms per 1 salted chicken after the salting step were measured and set in the chicken.

200 g of black garlic, 0.5 g of honey, and 0.6 g of Angelica powder were mixed and dried at room temperature in the shade to prepare a semi-dried black garlic having a semi-dry state having a water content of about 50%.

After preparing and weighing 20 g of semi-dried black garlic, preparing a pressure cooker, 1 salted chicken set in a pressure cooker and semi-dried black garlic, and then weighing 600 ml (about 600 g) of the broth prepared in the broth manufacturing step. Input.

The lid of the autoclave was then heated to a fire using a gas burner.

When the pressure cooker was moved further, the gas supply was reduced to medium heat, followed by additional heating for 24 minutes, the gas supply was stopped, the burner was turned off, and the steam was removed for 1 minute.

Then, after preparing a 1 serving casserole container, chicken, broth (including semi-dried black garlic) cooked in a pressure cooker was scooped out and placed in a casserole container, and a little green onion was chopped into 20 pieces and decorated.

The decoration of Samgyetang is shown in FIG.

Manufactured in the same manner as in Example 1, the salted chicken setting was set by putting three whole garlic, half chestnuts, tung mushroom 10g, jujube 2 grains, 3 rows of ginseng per salted chicken passed through the dyeing step.

In addition, the pressure cooker 4g raw soy flour, perilla powder 3.5g, sesame powder 1.6g, glutinous rice 100g first, and then prepared semi-dried black garlic, salted chicken, broth and heat treatment.

After the heating in the autoclave, the chicken, broth and porridge cooked in the autoclave are scooped out into the casserole container, placed in the casserole container, separated from the nurungji at the bottom of the autoclave, and covered over the chicken inside the casserole container. Decorated by cutting 20 pieces of leeks.

Proceed in the same manner as in Example 1, but proceeded to put 30g instead of 50g of Schizandrae during the preparation of broth.

Proceeded in the same manner as in Example 1, but proceeded to put 70g instead of 50g of Schizandra during the preparation of the broth.

Proceeded in the same manner as in Example 1, when cooking in a pressure cooker, 10 g of semi-dry black garlic was used instead of 20 g.

Proceeded in the same manner as in Example 1, when cooking in a pressure cooker, 40 g of semi-dry black garlic was used instead of 20 g.

Proceed in the same manner as in Example 2, when cooking in a pressure cooker, 1 g of Geumsicho (金 時 草) fermentation broth was further added.

Geumsicho is a perennial subtropical plant of the Asteraceae family and is known as Southeast Asia.

Geumchocho has green leaves on the front, bright purple on the back, and milky mucus.

Geumchocho fermentation broth was used to obtain Geumchocho leaves, then mixed Geumchocho, salt and vinegar at a ratio of 1: 1: 1 and then fermented for 2 months, and obtained only a supernatant from which solids were separated.

Hereinafter, the manufacture of a comparative example for comparison with the above embodiment will be described.

Comparative Example 1

In a container containing 40 kg of water, add 400 g of salt, 200 g of garlic crushed powder, 100 g of ginger crushed powder, 500 ml of soju (approx. 500 g), and store 50 chicken broilers (average weight 500 g, 25 kg total, trimmed for samgyetang). After soaking in, it was dipped for 12 hours.

The process after the dyeing was carried out in the same manner as in Example 1.

Comparative Example 2

Proceeded in the same manner as in Example 1, but proceeded by adding Schisandra chinensis during broth preparation.

Comparative Example 3

Proceeded in the same manner as in Example 1, when cooking in a pressure cooker, semi-dried black garlic was not added.

<Comparative Example 4>

Proceed in the same manner as in Example 1, when cooking in a pressure cooker, 20 g of black garlic without honey and donkey powder was added to the market.

<Comparative Example 5>

The dyeing proceeded in the same manner as in Comparative Example 1, the rest of the process was carried out in the same manner as in Example 1, without adding Schisandra chinensis during broth preparation, and when cooking in a pressure cooker did not add semi-dry black garlic.

Hereinafter, the experiment using Examples and Comparative Examples will be described.

Experimental Example 1 Sensory Experiment 1 (Taste, Flavor, Texture)

Sensory tests were evaluated by using 9-point rating method.

In consideration of age and gender, a total of 60 men and women were selected for each age group from 10 to 60 years of age.

The experimental results are shown in Table 1 below.

division flavor incense Texture Example 1 8.7 8.7 8.9 Example 2 8.8 8.8 8.8 Example 3 7.8 7.5 8.3 Example 4 7.6 7.2 8.4 Example 5 7.4 7.2 8.4 Example 6 7.3 7.6 8.3 Example 7 8.6 8.5 8.4 Comparative Example 1 6.5 6.3 5.5 Comparative Example 2 6.3 5.2 6.3 Comparative Example 3 5.5 5.3 6.1 Comparative Example 4 4.2 4.4 5.7 Comparative Example 5 4.7 3.3 5.6

* Sensory test value (9: Very good, 0: Very bad)

As a result of Table 1, Samgyetang of Examples 1 to 7 was evaluated to be excellent in overall taste, aroma, and texture compared to the comparative examples.

In particular, it was found to be much superior to the comparative examples in terms of flavor and texture.

In addition, among Examples, Examples 1 and 2 were evaluated to be relatively excellent in taste, aroma, and texture.

<Experiment 2> Sensory experiment 2 (smell of herbal medicine, smell of chicken)

Sensory tests were evaluated by using nine-point rating method.

In consideration of age and gender, a total of 60 men and women were selected for each age group from 10 to 60 years of age.

The experimental results are shown in Table 2 below.

division Chinese medicine smell Chicken odor Example 1 8.5 8.6 Example 2 8.6 8.9 Example 3 7.5 7.6 Example 4 7.1 7.2 Example 5 7.3 7.1 Example 6 7.2 7.1 Comparative Example 1 4.5 5.3 Comparative Example 2 5.1 4.9 Comparative Example 3 4.9 3.7 Comparative Example 4 5.1 4.3 Comparative Example 5 3.1 2.1

* Sensory test value (9: very low, 0: severe)

As a result of Table 2, it can be seen that the Samgyetang of Examples 1 to 6 is less of the smell of herbal medicine as a whole, and less smell of chicken compared to the comparative examples.

In addition, among Examples, Examples 1 and 2 were evaluated to have significantly less smell of medicinal herbs and odor.

Experimental Example 3 Sensory Experiment 3

Sensory evaluation was performed using 9-point rating method for softness of breast texture and leg texture.

In consideration of age and gender, a total of 60 men and women were selected for each age group from 10 to 60 years of age.

Sensory Test Results for Herbal Odor and Chicken Odor division brisket Leg meat Example 1 8.5 8.9 Example 2 8.8 8.8 Example 3 7.1 7.6 Example 4 7.0 7.5 Example 5 6.9 7.4 Example 6 6.9 7.3 Comparative Example 1 4.5 6.1 Comparative Example 2 3.6 6.3 Comparative Example 3 3.7 6.3 Comparative Example 4 4.1 6.1 Comparative Example 5 2.9 5.3

* Sensory test value (9: Soft, 0: Sucky)

As a result of Table 3, the evaluation of the tenderness of both the examples and the comparative examples were mainly about the leg meat, but the examples were evaluated to feel softer than the comparative examples.

On the other hand, in the case of the texture for breasts, the comparative examples receive a lot of puffiness, whereas the examples were evaluated as being softly felt as a whole.

Experimental Example 4 Sensory Experiment 4 (Taste, Flavor, and Texture)

Sensory tests were evaluated by using 9-point rating method.

In consideration of age and gender, a total of 60 men and women were selected for each age group from 10 to 60 years of age. They were refrigerated for 24 hours and then heated once for cooking.

The experimental results are shown in Table 1 below.

division flavor incense Texture Example 2 6.7 6.7 7.7 Example 7 7.3 7.6 8.3 Comparative Example 1 3.3 3.3 3.4 Comparative Example 2 3.3 2.2 3.4 Comparative Example 3 3.5 2.3 3.1 Comparative Example 4 3.2 2.4 2.7 Comparative Example 5 3.1 2.3 2.6

* Sensory test value (9: Very good, 0: Very bad)

As a result of Table 4, it can be seen that Example 7 containing Geumchocho was superior to Comparative Example as well as Example 2, in which the ability to maintain taste, aroma, and texture.

Therefore, it can be seen that it is preferable to add fermentation broth to Geumsicho even after a certain time has passed after preparation.

Claims (5)

In the production method of samgyetang,
Put the dried onion root and skin mixed with dried onion mixture, dried leek root, crushed whole pepper in the net, and after immersing the net in a container of water and left at room temperature for 2 to 4 hours, the contents of the inside of the net Soaking step 1, and taking out the net containing the contents from the container, salting step of adding salt, garlic crushed, ginger, shochu to the inside of the container 2, and after dipping a plurality of chicken in the container 10 ~ A dyeing step consisting of three stages of salting to produce salted chicken by dyeing for 14 hours;
After putting water in a pot for preparing broth, put chicken by-products, a mixture of chicken feet and chicken bones, whole pepper, and fresh ginger, which are mixed with chicken feet and chicken bone, and heat for 30 minutes to an hour and a half with a strong fire, and from 2 hours and a half to A broth production step of preparing broth by heating over medium heat for 3 hours and a half;
A setting step of placing the mushrooms in the salted chicken after the dyeing step;
Put black garlic, honey, and donkey powder into the pressure cooker, 1 set salted chicken prepared in the setting step, and then weighing and serving 1 serving of the broth prepared in the broth manufacturing step. A heating step of sequentially heating and subtracting steam and then steaming;
After preparing the earthenware container, a decoration step of pouring the cooked chicken and broth in the pressure cooker went through the heating step to put in the earthenware container; configured, including,
Method for producing black garlic tung mushroom samgyetang.
The method of claim 1,
The salting step 1 is 0.4 to 0.6 parts by weight of dried onion mixture 0.4 to 0.6 parts by weight, dried onion roots 3 to 5 parts by weight, crushed whole pepper 0.3 ~ 0.5 parts by weight into the net,
Water is put 350 ~ 450 parts by weight relative to 250 parts by weight of salted chicken,
In the salting step 2, salt is 3 to 5 parts by weight relative to 250 parts by weight of salted chicken, garlic crushed 1.5 to 2.5 parts by weight, ginger is characterized in that the addition of 0.5 to 1.5 parts by weight,
Method for producing black garlic tung mushroom samgyetang.
The method of claim 1,
Raw material of the broth production step,
Based on 900 parts by weight of water, chicken by-products 100 parts by weight, herbal medicine 7 ~ 7.5 parts by weight, pepper pepper 0.4 ~ 0.6 parts by weight, fresh ginger 1.5 ~ 2. 5 parts by weight,
The herbal medicine is characterized in that it comprises 0.4 to 0.6 parts by weight of Schizandra chinensis,
Method for producing black garlic tung mushroom samgyetang.
The method of claim 1,
In the heating step, black garlic, honey, and donkey powder are mixed in a weight ratio of 2000: 5: 5.5 ~ 6.5, and then dried in a semi-dry state until the moisture content is about 50% to prepare semi-dried black garlic,
Characterized in that the semi-dry black garlic 20 to 30 parts by weight based on 600 parts by weight of broth to put in a pressure cooker,
Method for producing black garlic tung mushroom samgyetang.
In the manufacturing method of nurungji herbal samgyetang,
50 g of dried onion mixture with dried onion root and skin in a weight ratio of 1: 1, 400 g of dried leek root, and 40 g of crushed whole peppercorns were added to the net, and then the net was immersed in a container storing 40 kg of water for 3 hours. 1 stage of salting out the contents of the net by keeping it at room temperature for 2 hours, and 2 stages of salting, adding 400 g of salt, 200 g of garlic crushed powder, 200 g of ginger, 100 g of ginger, and 0.5 g of soju inside the container after removing the net containing the contents from the container. And, Dyeing step consisting of three stages of immersing 50 chickens of 450 ~ 550g per head in the container and then immersed for 12 hours to produce 50 servings of salted chicken;
In a pot for making broth, put 90-100 kg of water, and then, in the pot, 5 kg of chicken feet, 5 kg of chicken bone, 200 g of Astragalus, licorice 50 g, 50 g of Schisandra chinensis, Angelica 30 g, 200 g of Ogapi, 200 g of oak tree, 50 g of whole pepper, 200 g of fresh ginger A broth manufacturing step of heating the fire for 1 hour and heating the medium heat for 3 hours to produce broth;
A setting step of setting 10 g of persimmon mushroom per salted chicken which has been passed through the dyeing step;
Black garlic, honey, and donkey powder are mixed at a weight ratio of 2000: 5: 5.5 ~ 6.5, and then dried in semi-dried state until the moisture content is about 50%, and then semi-dried black garlic is prepared. 3.5g of flour, 1.6g of sesame powder, 20g of semi-dried black garlic, and 1 set salted chicken prepared in the setting step, and then weighed 500 ~ 700g of the broth prepared in the broth manufacturing step. And then heated to a strong fire until the pressure cooker to move further, and then heated for 24 minutes with medium heat, then the heating step to remove the steam for 1 minute;
After preparing the casserole container, the chicken, broth and porridge cooked in the pressure cooker subjected to the heating step is removed and put in the casserole container, separating the nurungji in the pressure cooker and then covering the chicken inside the casserole container; Configured,
Method for producing black garlic tung mushroom samgyetang.

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