KR102175673B1 - Retorte samgyetang and method for preparing the same - Google Patents

Abstract

The present invention relates to a retort samgyetang and a method for preparing the same. (A) Injecting a broth concentrate containing broth concentrate including chicken meat and mugwort extract and rosemary extract into a tumbler and then tumbling to infiltrate the salt solution into the chicken meat; (B) first heating the surface of the chicken meat with superheated steam; (C) secondary heating the surface-heated chicken meat with steam; (D) tertiary heating by mixing the broth containing the secondary heated chicken meat, mugwort extract and rosemary extract; And (E) retort packaging the third-heated chicken meat and the broth; By including, it is possible to maintain the chewy texture of the meat by solving the problem that the texture is deteriorated due to the release of the chicken meat during the retort treatment, and Samgyetang having excellent sensory properties. Can provide.

Description

Retorte samgyetang and method for preparing the same}

The present invention can maintain the chewyness of chicken meat, unlike conventional retort samgyetang in which the chicken meat is released during retort treatment and the texture is deteriorated, and it is possible to provide a samgyetang having fewer fatty acid plaques and excellent sensory properties.

With the recent development of the industry, the trend toward simplifying dietary life is increasing day by day due to the increase of double-income and single-family households. In response to the demands of convenience-oriented consumers, various retort foods that can be easily cooked and consumed immediately are being released in the food industry.

Such retort foods are sterilized at high temperature and high pressure (retort sterilization treatment), so that the contents can be stored at room temperature for a long period of time, and can be easily cooked and consumed anytime, anywhere, and thus consumers' demands are increasing.

Samgyetang has been known as a health food for people who have been depressed since ancient times. Specifically, it is good for people who are cold and cold, constantly dry, sweat a lot, are tired, unbalanced, or have low concentration. In particular, it is a traditional food that has been proven to be effective in recovering energy of patients who are suffering from prenatal, postpartum, and ill patients when energy is weak or tasteless, and it is effective in replenishing energy that is easy to consume in summer, so a lot of consumption is concentrated in summer. .

Samgyetang is a food made by filling the stomach of young chicken with glutinous rice, ginseng, jujube, and garlic and boiled in Hwanggi water. Chicken, the main ingredient of Samgyetang, has thin and soft fibers that make up the meat, and the fat is not mixed in the muscles. Because of this, it is a protein food with a light taste and good digestion and absorption. Pregnant women who need high-quality protein and fat intake have traditionally put chicken in seaweed soup and ate it.

In addition, there are many essential amino acids, including methionine, in chicken, which is effective in raising new flesh. In particular, the protein of chicken meat contains a lot of linoleic acid among fatty acids, so it is good for preventing adult diseases. It is also suitable for elderly food or patient food, and contains a lot of vitamins A, B1, B2, and niacin. In addition, many mucins in the chicken wings promote growth, increase motor function, and increase protein absorption.

Since it takes a lot of time and effort to cook Samgyetang with good efficacy as described above, it is uncomfortable to enjoy Samgyetang due to the modern life structure. Therefore, we are trying to develop a method for preparing Samgyetang for instant eating that can be easily consumed in a short time without complicated cooking process. Efforts are being made, and Samgyetang processed foods have been developed as existing convenience foods.

Although there is an advantage of being able to eat samgyetang simply and easily through the instant eating samgyetang as described above, there is a problem in that the texture is not excellent because the smell and taste peculiar to chicken are generated and the chicken meat is released like porridge.

Korean Patent Registration No. 1876552 Korean Patent Registration No. 10-1806072

It is an object of the present invention to provide a method for preparing a samgyetang having less fatty acid plaques and excellent organoleptic properties, unlike the conventional retort samgyetang, in which chicken meat is released during retort treatment and the texture is lowered.

In addition, another object of the present invention is to provide a samgyetang prepared according to the above manufacturing method.

The method for preparing the retort samgyetang of the present invention for achieving the above object is (A) a salting solution containing a broth concentrate containing a mugwort extract and rosemary extract, and a chicken meat by adding it to a tumbler and then tumbled to the inside of the chicken meat. Infiltrating the liquid; (B) first heating the surface of the cured chicken meat with superheated steam; (C) secondary heating the surface-heated chicken meat with steam; (D) mixing the secondary heated chicken meat, and the broth containing the injin mugwort extract and rosemary extract and third heating; And (E) retort packaging the third heated chicken meat and the broth.

In the step (A), the salt solution may include 10 to 25 parts by weight of broth concentrate, 10 to 25 parts by weight of soy sauce, 2 to 15 parts by weight of seasoning, and 5 to 20 parts by weight of sugar based on 100 parts by weight of purified water.

The broth concentrate is 0.2 to 1 parts by weight of a mixed extract of a mixture of injinsuk extract and rosemary extract based on 100 parts by weight of a solution obtained by blending chicken meat heads, chicken legs, or a mixture thereof; 0.5 to 2 parts by weight of a mixture of ginseng and sweet ginseng; And 2 to 4 parts by weight of the purified salt may be concentrated.

The mixed extract may be a mixture of 1: 1 to 3 weight ratio of injinsuk extract and rosemary extract, and the pharmaceutical mixture may be a mixture of 1: 1 to 5 of ginseng and single ginseng.

In the step (A), 30 to 60 parts by weight of a curing solution may be mixed and tumbled based on 100 parts by weight of chicken meat.

In the step (A), the mixture of chicken meat and salt solution may be tumbled at a vacuum degree of 0.3 to 1.5 bar.

The temperature of the superheated steam in step (B) may be 150 to 400 °C.

The step of heating with superheated steam in step (B) may be performed in an ultra-fast superheated steam device (SHS).

In the step (C), it may be performed for 10 to 40 minutes with steam at 90 to 120°C.

In the step (D), the secondary heated chicken meat and broth may be mixed and heated at a temperature of 90 to 150° C. at a pressure of 0.20 to 0.25 mPa for 10 to 30 minutes.

A step of cooling the third heated chicken meat and broth may be added before step (E).

In steps (D) and (E), the broth is 0.2 to 1 part by weight of a mixed extract in which a mixture of injinmuk extract and rosemary extract are mixed with respect to 100 parts by weight of a solution obtained by blending chicken meat head, chicken leg, or a mixture thereof; 0.5 to 2 parts by weight of a mixture of ginseng and sweet ginseng; And it may be a mixed solution of 2 to 4 parts by weight of purified salt.

The mixed extract may be a mixture of 1: 1 to 3 weight ratio of injinsuk extract and rosemary extract, and the pharmaceutical mixture may be a mixture of 1: 1 to 5 of ginseng and single ginseng.

In addition, the retort samgyetang of the present invention for achieving the other object described above may be prepared according to the above manufacturing method.

The retort samgyetang of the present invention can maintain the chewy texture of the meat and has fewer fatty acid plaques, unlike the conventional retort samgyetang, in which the chicken meat is released during retort treatment and the texture is lowered.

In addition, the retort samgyetang of the present invention has little weight loss when heated, is rich in juicy, and has excellent sensory properties.

In the present invention, unlike conventional retort samgyetang, in which chicken meat is released during retort treatment and texture is deteriorated, it is possible to maintain the chewy quality of meat and provide a samgyetang having fewer fatty acid plaques and excellent sensory properties.

Hereinafter, the present invention will be described in detail.

The manufacturing method of the retort samgyetang of the present invention comprises the steps of: (A) infiltrating the salted liquor into the inside of the chicken meat by injecting the salted liquor and chicken meat containing the broth concentrate including the Injin Mugwort extract and rosemary extract into a tumbler and then tumbled; (B) first heating the surface of the chicken meat with superheated steam; (C) secondary heating the surface-heated chicken meat with steam; (D) mixing the secondary heated chicken meat, and the broth containing the injin mugwort extract and rosemary extract and third heating; And (E) retort packaging the third heated chicken meat and the broth.

First, in the step (A), the chicken meat and the salting liquid are added to a tumbler and then tumbled to penetrate the salting liquid into the chicken meat.

The curing liquid is a broth concentrate containing, specifically, 10 to 25 parts by weight of broth concentrate, 10 to 25 parts by weight of soy sauce, 2 to 15 parts by weight of seasoning, and 5 to 20 parts by weight of sugar based on 100 parts by weight of purified water.

The broth concentrate relates to a concentrate in which the flavor remains and only moisture is evaporated by boiling the broth in a vacuum at a temperature of 60 to 80° C. for 30 to 40 minutes, and the concentration is preferably 4 to 6 ° brix. If the concentration of the broth concentrate is less than the lower limit, the flavor of Samgyetang does not occur, and the more you chew, the peculiar odor of chicken meat may occur. If the concentration of the broth concentrate is greater than the upper limit, the sensory properties may decrease.

The broth of the present invention comprises 0.2 to 1 parts by weight of a mixed extract of a mixture of injinsuk extract and a rosemary extract based on 100 parts by weight of a solution obtained by blending chicken meat heads, chicken legs, or a mixture thereof; 0.5 to 2 parts by weight of a mixture of ginseng and sweet ginseng; And 2 to 4 parts by weight of a purified salt.

The mixed extract in which the extract of Artemisia capillaris Thunberg and the extract of Rosemary are mixed is a substance capable of maintaining a chewy meat quality after retort treatment by inhibiting fat rancidity and improving shearing force.Each extract is water, carbon number 1 It is an extract extracted for 1 to 5 hours at 80 to 110° C. using the lower alcohol of to 4 or a mixed solvent thereof, and water is preferably used as a solvent capable of improving the above effect.

The injinsuk extract and rosemary extract are mixed in a weight ratio of 1: 1-3, preferably in a weight ratio of 1: 1-2, and when the content of the rosemary extract is less than the lower limit based on the injinmuk extract, the shear force is lowered and the meat quality after retort The texture may almost disappear, and if it exceeds the upper limit, the ability to inhibit fatty acid plaque may not be excellent and the heating loss may be high.

In addition, the drug mixture in which ginseng and sweet ginseng are mixed is a substance that inhibits fat rancidity and increases the viscosity of the broth as well as improves the functionality, and the weight ratio of ginseng and sweet ginseng is 1:1-5, preferably 1:1- It is mixed in a weight ratio of 3. If the content of ginseng based on ginseng is less than the lower limit, the ability to inhibit fatty acid plaque may not be excellent and the viscosity may not increase, and if the content exceeds the upper limit, the functionality may decrease.

In addition, in the present invention, it is necessary to use the purified salt instead of the natural sea salt and bamboo salt as salt to reduce the heating loss and improve the shear force under the influence of the mixed extract.

When the content of each component constituting the curing solution of the present invention is outside the above range, fat rancidity of chicken meat cannot be suppressed, heating loss may be high, and shear force may be lowered.

The curing solution is 30 to 60 parts by weight, preferably 40 to 50 parts by weight based on 100 parts by weight of chicken meat. If the content of the salting liquid is less than the lower limit, the chicken meat is stiff and the taste of the broth concentrate cannot penetrate into the chicken, resulting in a peculiar smell of chicken meat.If the content exceeds the upper limit, the flavor may decrease.

The tumbler used in the present invention has 3 to 4 large blades attached to the inner wall of the cylindrical drum, and rotates up and down (forward rotation and reverse rotation). During rotation, the chicken meats on the wing are pulled up to the upper part and then fall down by gravity, hitting the wall or colliding with each other repeatedly, and the muscle fibers are destroyed by the impact, which can infiltrate the salt solution. have.

By tumbling the chicken meat injected with the salt solution with a tumbler 50 to 200 times (rotation cloud, rotation mixing), it is enough to massage the chicken meat so that the salt solution can penetrate deep into the chicken meat.

The tumbling is carried out at a vacuum degree of 0.3 to 1.5 bar, preferably 0.5 to 1.0 bar, at a speed of 10 to 50 rpm, preferably 20 to 30 rpm. When the vacuum level and speed during tumbling are less than the lower limit, the salting liquid cannot penetrate deep into the chicken meat, and if it exceeds the upper limit, the muscles of the chicken meat are almost destroyed, resulting in a decrease in texture, and the salting liquid flows out of the chicken meat, resulting in decreased sensory properties. Can be.

In addition, the tumbling is performed for 50 to 100 minutes, preferably 50 to 70 minutes. When the tumbling time is less than the lower limit, the broth of the chicken meat may flow down, and when the tumbling time exceeds the upper limit, the elasticity of the chicken meat may decrease.

Next, in step (B), the surface of the cured chicken meat is first heated with superheated steam.

In the present invention, the cured chicken meat is heated with superheated steam to cure the protein on the surface of the chicken meat, so that the salted chicken meat and moisture do not escape and are fixed to the chicken meat, thereby preventing the loss of the salting solution and moisture during the subsequent steam heating in step (C). By doing so, it enhances the flavor and color of chicken meat, inhibits fat rancidity, and improves shearing force.

In the case of performing high-pressure heating instead of superheated steam in step (B) of the present invention, the meat quality may not be chewy after retort, but may become hard, and the color may be deteriorated.

Heating the cured chicken meat with superheated steam is performed in an ultra-fast superheated steam device (SHS). Specifically, the cured chicken meat is put in a tray of an ultra-fast superheated steam device (SHS) and heated with superheated steam.

The time for heating the cured chicken meat with superheated steam is 1 to 10 minutes, preferably 3 to 4 minutes; The temperature of the superheated steam is 150 to 400 °C. Specifically, in order to inject superheated steam at the same temperature as above, the heater temperature of the super fast superheated steam device (SHS) is 150 to 200°C; The steam temperature is 200 to 500°C.

If the time for treatment with superheated steam is less than the lower limit, the meat quality may become dry after retort and the color may be deteriorated, and if it exceeds the upper limit, fatty acid plaque may occur. In addition, when the temperature of the superheated steam and the heater temperature of the super-fast superheated steam device (SHS) are less than the lower limit, the salting solution and moisture loss cannot be blocked, and when the temperature of the superheated steam is higher than the upper limit, the texture may be deteriorated or the organoleptic property may be reduced. .

Next, in the step (C), the surface-heated chicken meat is secondarily heated with steam.

The present invention is in order to cook the inside of the chicken meat while fixing the salt solution and moisture inside the chicken meat that is first heated with superheated steam, 10 to 40 minutes with steam at 90 to 120 ℃, preferably 100 to 110 ℃, preferably Steam heating is performed for 10 to 20 minutes. If, after steam heating, superheated steam and hot water are heated, the salting liquid and moisture inside the chicken meat are lost during steam heating, so that flavor, shearing force, and color may be deteriorated; In the case of performing steam superheating and superheated steam after hot water heating, likewise, during hot water heating, salting liquid and moisture inside the chicken meat are also lost, and flavor, shearing force, and color may be deteriorated. In both cases, since there is no meaning to perform superheated steam, it is preferable to perform steam heating after superheated steam.

If the steam heating temperature and time are less than the lower limit, the inside of the chicken meat may not be cooked, and if it exceeds the upper limit, the flavor and shear force may decrease.

Next, in the step (D), the secondary heated chicken meat and broth are mixed at a temperature of 90 to 150°C, preferably 130 to 140°C, at a pressure of 0.20 to 0.25 mPa for 10 to 30 minutes, preferably Third heating for 20 to 30 minutes.

The third heating improves the flavor of chicken meat and broth by heating the second heated chicken meat and broth to provide a samgyetang of similar quality to the homemade samgyetang by mixing the secondary heated chicken meat and broth. During the steam heating in step (C), the broth permeates into the fine pores formed in the chicken meat, thereby improving the shearing force of the chicken meat and further improving the flavor.

The broth used in step (D) is the same as the broth used in preparing the broth concentrate used in the brine solution in step (A). Since the broth contains a mixture extract of a mixture of mugwort extract and rosemary extract, and a drug mixture of ginseng and sweet ginseng, it suppresses fatty acid plaque of the broth itself and improves flavor.

Next, in the step (E), the third heated chicken meat and broth are retorted. The third heated chicken meat and broth are cooled before step (E) to further improve the shear force of the chicken meat.

Samgyetang containing chicken meat and broth according to the present invention may be sterilized for 15 to 25 minutes at 200 to 220°C using a retort after heating at 80 to 120°C for 15 to 25 minutes for long-term circulation. If the heating and retort treatment time is less than the lower limit, long-term storage may be difficult, and if it exceeds the upper limit, the quality of samgyetang may be deteriorated.

Hereinafter, a preferred embodiment is presented to aid the understanding of the present invention, but the following examples are only illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It is natural that such modifications and modifications fall within the appended claims.

<By type and weight ratio of natural extract>

[Examples and Comparative Examples]

Example 1. Mugwort extract: rosemary extract = 1: 1 weight ratio

Broth and broth concentrate

After mixing the chicken head and the chicken legs in a weight ratio of 1:1, a mixture extract in which injinsuk extract and rosemary extract are mixed in a weight ratio of 1:1 with respect to 100 parts by weight of the mixture of chicken head and chicken legs (blanching at 100°C) 0.6 parts by weight, 1 part by weight of a drug mixture mixed in a weight ratio of 1 to 1 of ginseng and single ginseng, and 3 parts by weight of purified salt were added to prepare a broth, and then the broth was boiled for 50 minutes at a temperature of 70°C in a vacuum state to obtain a concentration. A broth concentrate of 5 ° brix was obtained.

Salt solution

A salting solution was prepared by mixing 20 parts by weight of the broth concentrate, 10 parts by weight of soy sauce, 5 parts by weight of seasoning, and 6 parts by weight of sugar based on 100 parts by weight of purified water.

Retort Samgyetang

100 parts by weight of statistic meat from which the head and legs were cut and 40 parts by weight of the dyeing solution were added to a tumbler and tumbled at a speed of 20 rpm at a vacuum degree of 0.5 bar. The surface of the upper extremity cured chicken meat was first heated at a temperature of 300 ℃ superheated steam for 3 minutes, and the chicken meat surface heated on the surface of the upper extremity was heated with steam at 100 ℃ for 20 minutes, followed by secondary heating. The heated chicken meat and the broth were mixed, third heating was performed for 30 minutes at a temperature of 140° C. at a pressure of 0.22 mPa, cooled, and then retort samgyetang was prepared by retorting the chicken meat and broth.

Example 2. Mugwort extract: rosemary extract = 1: 0.5 weight ratio

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, retort samgyetang was prepared by mixing and using injinsuk extract and rosemary extract in a weight ratio of 1:0.5.

Example 3. Mugwort extract: rosemary extract = 1: 5 weight ratio

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, retort samgyetang was prepared by mixing and using injinmuk extract and rosemary extract in a weight ratio of 1:5.

Comparative Example 1. Injin Mugwort extract alone

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, a retort samgyetang was prepared by using the Injinsukum extract alone instead of the mixed extract in which the Injinmuk extract and rosemary extract were mixed.

Comparative Example 2. Rosemary extract alone

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, a retort samgyetang was prepared by using rosemary extract alone instead of the mixed extract in which the injinmuk extract and rosemary extract were mixed.

Comparative Example 3. Vitamin C alone

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, retort samgyetang was prepared by using vitamin C alone instead of the mixed extract in which the extract and rosemary extract were mixed.

Comparative Example 4. Green tea extract alone

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, retort samgyetang was prepared by using green tea extract alone instead of the mixed extract in which the injinmuk extract and rosemary extract were mixed.

Comparative Example 5. Sambaekcho extract alone

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, a retort samgyetang was prepared by using the Sambaekcho extract alone instead of the mixed extract in which the injinmuk extract and rosemary extract were mixed.

[Test Example_1]

Control 1 is It was carried out in the same manner as in Example 1, but a samgyetang prepared without adding an extract was used.

Test Example 1. Shear force measurement

Shear force was measured using a texture analyzer (TA-XT2 i , Stable Micro Systems, England) after heating the chicken meat until the third time and cooling it at room temperature for 30 minutes. After cooling, the sample was cut to a thickness of about 1cmX1cmX3cm, and the shear force of the sample was measured using a blade set (Warner Bratzler blade), and the cross head speed at this time was 5 mm/sec.

division Shear force (kg) Control 1 1.34 Example 1 1.95 Example 2 1.36 Example 3 1.44 Comparative Example 1 1.43 Comparative Example 2 1.52 Comparative Example 3 1.40 Comparative Example 4 1.31 Comparative Example 5 1.39

As shown in Table 1 above, it was confirmed that the meat quality of Samgyetang prepared according to Examples 1 to 3 of the present invention had a higher shear force than that of the control group 1. In particular, the meat quality of Samgyetang of Example 1 has higher shearing force compared to Examples 2, 3, and Comparative Examples 1 to 5, and accordingly, a chewy meat quality was obtained after retort treatment. It was confirmed that the texture of the samgyetang of Example 2, Example 3 and Comparative Examples 1 to 5 was lowered after retort treatment.

Test Example 2. Fatty acid plaque and weight loss measurement

2-1. Fatty acid plaque measurement: Lipid oxidation was determined by Tarladgis et al . (1960) was evaluated using the TBARS method, and expressed as mg of malondialdehyde (MD) per kg of meat product. 50 ml of distilled water was added to 10 g of sample, mixed for 2 minutes with a homogenizer (AM-7, Nihonseiki, Kaisha Ltd., Japan), 47.5 ml of distilled water was added, and then 2.5 ml of 4N HCl, antifoam (KMK) -73, Shin-Etsu Silicone Co., Ltd., Seoul, Korea) was added. The mixture was distilled and 50 ml of distillate was collected.

After 5 ml of 90% acetic acid and 0.02 M TBA (TBA reagent) was added to a test tube containing 5 ml of distilled water for mixing, the tube was sealed, heated in boiling water for 30 minutes, and then cooled to room temperature. Absorbance was measured at 538 nm for a blank prepared with 5 ml distilled water and 5 ml TBA reagent using a UV/VIS spectrophotometer (Optizen 2120 UV plus, Mecasys Co. Ltd., Seoul, South Korea).

2-2. Weight loss measurement (meat quality): Samgyetang was heated up to the third time and then allowed to cool at room temperature for 30 minutes to measure the heating loss.

[Equation 1]

division TBARS (mg MA/kg)
Meat quality TBARS (mg MA/kg)
gravy Heating loss (%) Control 1 2.60±0.06 0.16±0.01 18.6 Example 1 0.11±0.01 0.04±0.01 13.1 Example 2 0.34±0.01 0.09±0.01 15.9 Example 3 0.30±0.01 0.07±0.01 16.2 Comparative Example 1 0.39±0.03 0.10±0.02 17.4 Comparative Example 2 0.47±0.01 0.10±0.01 16.9 Comparative Example 3 1.01±0.02 0.16±0.01 19.1 Comparative Example 4 1.12±0.01 0.08±0.01 19.9 Comparative Example 5 0.75±0.01 0.09±0.01 18.5

As shown in Table 2 above, it was confirmed that the Samgyetang prepared according to Example 1 of the present invention had a lower TBARS value compared to Control 1, Example 2, Example 3 and Comparative Examples 1 to 5 in both meat quality and broth. . This means that the Samgyetang of Example 1 inhibits enzymes and microorganisms compared to the Samgyetang of Control 1, Example 2, Example 3, and Comparative Examples 1 to 5, resulting in a slow deterioration.

In addition, it was confirmed that the Samgyetang prepared according to Examples 1 to 3 of the present invention has a lower heating loss compared to the Samgyetang of Control 1 and Comparative Examples 1 to 5.

Test Example 3. Measurement of pH and water holding capacity of meat

3-1. pH measurement: The chicken meat was heated up to the third time, allowed to cool at room temperature for 30 minutes, and then the pH was measured with a pH meter.

3-2. Water holding capacity measurement: The chicken meat was heated up to the third time, allowed to cool at room temperature for 30 minutes, and then measured. Place filter paper (Whatman No. 2) in the center of a specially manufactured plexiglass plate by applying the filter paper press method of Grau and Hamm (1953), take 300 mg of chicken meat and place it on it, and then place one plexiglass plate on it. After tightening the bolts and nuts connecting the intestinal plexiglass for 3 minutes under constant pressure, take out the filter paper and measure the area of the area with chicken meat and the total area of the area wetted with a planimeter (MT-10S, MT Precision Co. Ltd., Tokyo, Japan).

[Equation 2]

division pH Water holding power (%) Control 1 6.45±0.02 20.14±0.72 Example 1 6.34±0.01 27.88±0.56 Example 2 6.36±0.03 22.15±0.31 Example 3 6.35±0.01 22.53±0.40 Comparative Example 1 6.39±0.02 21.42±0.64 Comparative Example 2 6.27±0.01 21.91±0.81 Comparative Example 3 6.36±0.04 20.18±0.63 Comparative Example 4 6.39±0.01 19.52±0.58 Comparative Example 5 6.42±0.01 21.34±0.83

As shown in Table 3 above, the meat quality of Samgyetang prepared according to Examples 1 to 3 of the present invention did not have a significant difference in pH from Control 1 and Comparative Examples 1 to 5.

In addition, it was confirmed that the meat quality of Samgyetang prepared according to Examples 1 to 3 has a high water holding power compared to the meat quality of Control 1 and Comparative Examples 1 to 5, so that the meat juice is rich.

Test example 4. Measurement of pH, transmittance and viscosity of broth

4-1. pH measurement: After heating up to the third time, the pH of the broth, which was allowed to cool at room temperature for 30 minutes, was measured with a pH meter.

4-2. Transmittance measurement: As the transmittance of the broth, which was heated up to the third time and then left to cool at room temperature for 30 minutes, the transmittance of Samgyetang broth was measured at 600 nm using a spectrophotometer (Libra S22, Biochrom Ltd., Cambridge, England). Each broth was prepared after centrifugation (3000 Xg, 5 min) using filter paper (Whatman No. 1, Whatman TM, Maidstone, UK). The transmittance was expressed as a percentage of the light passing through the filtered solution (Triyannanto E and Lee KT 2015).

[Equation 3]

Transmittance (%) = (10-a)X100

a = absorbance value of broth at 600 nm

4-3. Viscosity measurement: The viscosity of the broth, which was heated up to the third time and left to cool at room temperature for 30 minutes, was measured with a viscometer.

division pH Transmittance (%) Viscosity (pass) Control 1 6.27±0.02 80.23±0.28 0.03±0.01 Example 1 6.21±0.01 98.18±0.19 0.18±0.01 Example 2 6.24±0.01 90.07±0.28 0.12±0.01 Example 3 6.27±0.01 91.10±0.20 0.12±0.01 Comparative Example 1 6.25±0.01 83.79±0.26 0.08±0.01 Comparative Example 2 6.20±0.01 78.97±0.45 0.08±0.01 Comparative Example 3 5.54±0.01 81.91±1.13 0.11±0.01 Comparative Example 4 6.26±0.01 82.17±0.11 0.05±0.01 Comparative Example 5 6.24±0.01 83.93±0.29 0.06±0.01

As shown in Table 4 above, it was confirmed that the broth of Samgyetang prepared according to Examples 1 to 3 of the present invention has a higher transmittance than that of Control 1 and Comparative Examples 1 to 5, so that it is easy to permeate the broth to the meat quality. As is high, consumers' preference can be increased.

Test Example 5. Sensory evaluation

The retort-treated Samgyetang was composed of 12 panel personnel aged 25 to 35 years old who had sensory test experience, and the appearance color, internal color, flavor, texture, and succulence ( juiciness) and overall acceptability were averaged and compared by a score of 10 points. At this time, 10 points were the best in color, flavor, year, succulent, and overall acceptability, and 1 point was the worst quality condition.

division Appearance color Inner color zest Texture Juicy Overall preference Control 1 4.3 4.1 5.0 3.4 3.2 3.6 Example 1 8.1 8.3 8.0 8.4 8.5 8.5 Example 2 6.4 6.1 6.8 5.6 7.0 6.1 Example 3 6.6 5.9 6.8 6.0 7.2 6.3 Comparative Example 1 5.4 4.8 6.0 4.9 5.5 5.2 Comparative Example 2 5.3 4.9 5.8 4.3 5.3 5.3 Comparative Example 3 5.1 4.5 6.1 4.0 5.0 4.8 Comparative Example 4 5.3 4.7 5.5 3.7 5.2 4.9 Comparative Example 5 4.9 4.5 5.9 3.9 5.4 4.3

As shown in Table 5 above, the samgyetang prepared according to Examples 1 to 3 of the present invention is superior to the control 1 and Comparative Examples 1 to 5 in terms of exterior color, interior color, flavor, texture, succulence, and overall palatability. Confirmed.

<By drug type and weight ratio>

[Examples and Comparative Examples]

Example 1. Ginseng: Danseng = 1: 1 weight ratio

The samgyetang of Example 1 was used.

Example 4. Ginseng: Dansam = 1: 0.5 weight ratio

It was carried out in the same manner as in Example 1, but when preparing broth and broth concentrate, ginseng and sweet ginseng were used. Retort Samgyetang was prepared by mixing and using at a weight ratio of 1:0.5.

Example 5. Ginseng: Dansam = 1: 8 weight ratio

It was carried out in the same manner as in Example 1, but when preparing broth and broth concentrate, ginseng and sweet ginseng were used. Retort Samgyetang was prepared by mixing and using at a weight ratio of 1:8.

Comparative Example 6. Ginseng alone

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, a retort samgyetang was prepared by using ginseng alone instead of a drug mixture in which ginseng and sweet ginseng were mixed.

Comparative Example 7. Dansam alone

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, a retort samgyetang was prepared by using Dansam alone instead of a drug mixture in which ginseng and Dansam were mixed.

Comparative Example 8. Deodeok alone

In the same manner as in Example 1, when preparing the broth and broth concentrate, a retort samgyetang was prepared by using Deodeok alone instead of a drug mixture in which ginseng and sweet ginseng were mixed.

[Test Example_2]

Control 2 It was carried out in the same manner as in Example 1, but a samgyetang prepared without adding a drug was used.

Test Example 6. Shear force measurement

Shear force measurement was carried out in the same manner as in Test Example 1.

division Shear force (kg) Control 2 1.44 Example 1 1.95 Example 4 1.49 Example 5 1.52 Comparative Example 6 1.46 Comparative Example 7 1.48 Comparative Example 8 1.35

As shown in Table 1 above, it was confirmed that the meat quality of Samgyetang prepared according to Examples 1 to 3 of the present invention had a higher shearing force compared to Control 2 and Comparative Examples 5 to 8. In particular, it was confirmed that the meat quality of Samgyetang of Example 1 had a higher shearing force compared to Examples 4, 5, and Comparative Examples 6 to 8. It was confirmed that the texture of the samgyetang of Examples 4, 5 and Comparative Examples 6 to 8 decreased after retort treatment.

Test Example 7. Fatty acid plaque and weight loss measurement

Fatty acid plaque and weight loss were measured in the same manner as in Test Example 2.

division TBARS (mg MA/kg)
Meat quality TBARS (mg MA/kg)
gravy Heating loss (%) Control 2 1.08±0.03 0.10±0.02 16.5 Example 1 0.11±0.01 0.04±0.01 13.1 Example 4 0.24±0.02 0.07±0.01 15.4 Example 5 0.23±0.01 0.06±0.01 14.6 Comparative Example 6 0.35±0.04 0.08±0.01 16.2 Comparative Example 7 0.37±0.01 0.08±0.02 17.1 Comparative Example 8 0.44±0.02 0.10±0.01 19.3

As shown in Table 7 above, it was confirmed that the Samgyetang prepared according to Examples 1, 4 and 5 of the present invention had a lower TBARS value compared to the Samgyetang of Control 2 and Comparative Examples 6 to 8 in both meat quality and broth. In addition, it was confirmed that the Samgyetang prepared according to Examples 1, 4 and 5 of the present invention had a lower heating loss compared to the Samgyetang of Control 2 and Comparative Examples 6 to 8.

Comparing the control 1 measured in Test Example 2 with the control 2 measured in Test Example 7, in the presence of a drug mixture, the control 1 without using the mixed extract of the mixture of the extract of injinsuk extract and the rosemary extract was ginseng in the presence of the mixed extract. And it was confirmed that the TBARS value was higher than that of the control group 2 that did not use the drug mixture mixed with sweet ginseng. This means that the mixed extract in which the extract of the mugwort extract and the rosemary extract are mixed is effective in lowering the TBARS value more than the mixture of the drug mixture containing the ginseng and sweet ginseng.

Test Example 8. Measurement of pH and water holding capacity of meat

Measurement of pH and water retention was performed in the same manner as in Test Example 3.

division pH Water holding power (%) Control 2 6.40±0.02 21.51±0.48 Example 1 6.34±0.01 27.88±0.56 Example 4 6.32±0.01 23.89±0.65 Example 5 6.35±0.03 24.45±0.50 Comparative Example 6 6.31±0.01 22.04±0.77 Comparative Example 7 6.33±0.02 22.38±0.61 Comparative Example 8 6.34±0.01 21.60±0.85

As shown in Table 8 above, the meat quality of Samgyetang prepared according to Examples 1, 4 and 5 of the present invention did not have a significant difference in pH from Control 2 and Comparative Examples 6 to 8. In addition, it was confirmed that the meat quality of Samgyetang prepared according to Examples 1, 4, and 5 was high in water holding capacity compared to the meat quality of Control 2 and Comparative Examples 6 to 8, so that it was rich in juice.

Comparing the control 1 measured in Test Example 3 with the control 2 measured in Test Example 8, the control 1 without using the mixed extract in which a mixture of injinmuk extract and rosemary extract was used in the presence of a drug mixture was ginseng in the presence of the mixed extract. And it was confirmed that the water holding power was lower than that of the control group 2 without using the drug mixture mixed with sweet ginseng. This means that the mixed extract obtained by mixing the extract of Mugwort and the rosemary extract has superior water holding power compared to the mixture of the pharmaceutical mixture containing ginseng and sweet ginseng.

Test Example 9. Measurement of pH, transmittance and viscosity of broth

Measurement of pH, transmittance and viscosity were performed in the same manner as in Test Example 4.

division pH Transmittance (%) Viscosity (pass) Control 2 6.24±0.02 84.15±0.31 0.03±0.01 Example 1 6.21±0.01 98.18±0.19 0.18±0.01 Example 4 6.20±0.01 92.34±0.25 0.11±0.01 Example 5 6.19±0.02 93.66±0.48 0.11±0.01 Comparative Example 6 6.23±0.01 86.11±0.33 0.07±0.01 Comparative Example 7 6.22±0.01 87.08±0.16 0.08±0.01 Comparative Example 8 6.21±0.01 85.34±0.25 0.04±0.01

As shown in Table 9 above, it was confirmed that the broth of Samgyetang prepared according to Examples 1, 4, and 5 of the present invention has a higher transmittance than that of Control 2 and Comparative Examples 6 to 8, making it easy to permeate the broth to the meat quality. , As the viscosity is high, it can increase consumer preference.

Comparing the control 1 measured in Test Example 4 with the control 2 measured in Test Example 9, the control 1 without using the mixed extract in which a mixture of injinsuk extract and rosemary extract was used in the presence of a drug mixture was ginseng in the presence of the mixed extract. And it was confirmed that the transmittance was lower than that of the control group 2 without using the drug mixture mixed with sweet ginseng. This means that the mixed extract obtained by mixing the extract of Mugwort and the rosemary extract has excellent transmittance compared to the mixture of the mixture of ginseng and sweet ginseng.

Test Example 10. Sensory evaluation

Sensory evaluation was performed in the same manner as in Test Example 5.

division Appearance color Inner color zest Texture Juicy Overall preference Control 2 4.5 4.1 4.8 3.6 3.5 3.7 Example 1 8.1 8.3 8.0 8.4 8.5 8.5 Example 4 6.5 6.2 6.9 5.9 7.3 6.8 Example 5 6.3 6.4 6.5 6.1 7.6 7.0 Comparative Example 6 5.1 4.9 6.1 5.1 5.5 5.4 Comparative Example 7 5.3 4.6 5.1 5.4 5.6 5.1 Comparative Example 8 5.2 4.7 5.5 4.9 5.1 4.6

As shown in Table 10 above, the broth of Samgyetang prepared according to Examples 1, 4 and 5 of the present invention was compared to Control 2 and Comparative Examples 6 to 8 in appearance color, internal color, flavor, texture, succulence and overall palatability. Both of these were confirmed to be excellent.

<By type of salt>

[Examples and Comparative Examples]

Example 1. Purified salt

The samgyetang of Example 1 was used.

Comparative Example 9. Sea salt

It was carried out in the same manner as in Example 1, but when preparing the broth and broth concentrate, retort samgyetang was prepared using sea salt instead of purified salt.

Comparative Example 10. Bamboo salt

In the same manner as in Example 1, when preparing the broth and broth concentrate, retort samgyetang was prepared using bamboo salt instead of purified salt.

[Test Example_3]

Test Example 11. Shear force measurement

Shear force measurement was carried out in the same manner as in Test Example 1.

division Shear force (kg) Example 1 1.95 Comparative Example 9 1.31 Comparative Example 10 1.29

As shown in Table 11 above, the meat quality of Samgyetang prepared according to Example 1 of the present invention has a higher shearing force compared to Comparative Examples 9 and 10, thereby obtaining a chewy meat quality after retort treatment. It was confirmed that the texture of the samgyetang of Comparative Examples 9 and 10 decreased after the retort treatment.

Test Example 12. Fatty acid plaque and weight loss measurement

Fatty acid plaque and weight loss were measured in the same manner as in Test Example 2.

division TBARS (mg MA/kg)
Meat quality TBARS (mg MA/kg)
gravy Heating loss (%) Example 1 0.11±0.01 0.04±0.01 13.1 Comparative Example 9 0.71±0.02 0.04±0.01 27.1 Comparative Example 10 0.63±0.02 0.05±0.01 22.6

As shown in Table 12 above, it was confirmed that Samgyetang prepared according to Example 1 of the present invention had a lower TBARS value compared to Comparative Examples 9 and 10 in meat quality. In addition, it was confirmed that the Samgyetang prepared according to Example 1 of the present invention has a lower heating loss compared to the Samgyetang of Comparative Examples 9 and 10.

Test Example 13. Measurement of pH and water holding capacity of meat

Measurement of pH and water retention was performed in the same manner as in Test Example 3.

division pH Water holding power (%) Example 1 6.34±0.01 27.88±0.56 Comparative Example 9 6.45±0.01 24.67±0.48 Comparative Example 10 6.60±0.02 25.15±0.66

As shown in Table 13 above, it was confirmed that the samgyetang prepared according to Example 1 of the present invention had a lower pH than Comparative Examples 9 and 10 in meat quality, and had high water holding power, so that it was rich in juice.

Test Example 14. Measurement of pH, transmittance and viscosity of broth

Measurement of pH, transmittance and viscosity were performed in the same manner as in Test Example 4.

division pH Transmittance (%) Viscosity (pass) Example 1 6.21±0.01 98.18±0.19 0.18±0.01 Comparative Example 9 6.22±0.01 87.56±0.37 0.17±0.01 Comparative Example 10 6.25±0.01 90.43±0.25 0.18±0.01

As shown in Table 14 above, it was confirmed that the Samgyetang prepared according to Example 1 of the present invention has a higher transmittance than Comparative Examples 9 and 10 in meat quality, making it easy to permeate the broth through the meat quality, and it was confirmed that the viscosity was similar. .

Test Example 15. Sensory evaluation

Sensory evaluation was performed in the same manner as in Test Example 5.

division Appearance color Inner color zest Texture Juicy Overall preference Example 1 8.1 8.3 8.0 8.4 8.5 8.5 Comparative Example 9 7.9 7.8 7.6 7.9 8.0 7.8 Comparative Example 10 8.0 7.9 7.7 8.0 8.0 7.9

As shown in Table 14, it was confirmed that the Samgyetang prepared according to Example 1 of the present invention was superior to Comparative Examples 9 and 10 in terms of exterior color, interior color, flavor, texture, succulence, and overall palatability.

Claims (17)

(A) adding the broth concentrate containing the broth concentrate and the chicken meat to a tumbler and then tumble to penetrate the broth concentrate into the inside of the chicken meat;
(B) first heating the surface of the cured chicken meat with superheated steam;
(C) secondary heating the surface-heated chicken meat with steam;
(D) mixing the secondary heated chicken meat, and the broth containing the extract and rosemary extract and third heating; And
(E) retort packaging the third-heated chicken meat and the broth; includes,
The broth concentrate is a solution obtained by blending chicken heads, chicken legs, or a mixture thereof; Injin Mugwort extract and mixed extract of rosemary extract; A mixture of ginseng and sweet ginseng; And a solution obtained by mixing purified salt is concentrated,
The mixed extract is a mixture of ginseng extract and rosemary extract in a weight ratio of 1: 1 to 3, and the pharmaceutical mixture is a method of manufacturing a retort samgyetang, characterized in that the ginseng and ginseng are mixed in a weight ratio of 1: 1 to 5. The method of claim 1, wherein the salting solution in step (A) contains 10 to 25 parts by weight of broth concentrate, 10 to 25 parts by weight of soy sauce, 2 to 15 parts by weight of seasoning, and 5 to 20 parts by weight of sugar based on 100 parts by weight of purified water. A method for producing a retort samgyetang, characterized in that. delete The method of claim 1, wherein the broth concentrate comprises 0.2 to 1 parts by weight of a mixed extract in which a mixture of injinmuk extract and rosemary extract are mixed with respect to 100 parts by weight of a solution obtained by blending chicken meat head, chicken leg, or a mixture thereof; 0.5 to 2 parts by weight of a mixture of ginseng and sweet ginseng; And a solution of 2 to 4 parts by weight of purified salt is concentrated. delete delete The method of claim 1, wherein in step (A), 30 to 60 parts by weight of a salting solution is mixed and tumbling with respect to 100 parts by weight of chicken meat. The method of claim 1, wherein the mixture of chicken meat and salting liquid in step (A) is tumbled at a vacuum degree of 0.3 to 1.5 bar. The method of claim 1, wherein the temperature of the superheated steam in step (B) is 150 to 400°C. The method of claim 1, wherein the heating with superheated steam in step (B) is performed in an ultra-fast superheated steam device (SHS). The method of claim 1, wherein the step (C) is performed with steam at 90 to 120° C. for 10 to 40 minutes. The retort samgyetang according to claim 1, wherein in step (D), the secondary heated chicken meat and broth are mixed and heated at a temperature of 90 to 150 °C at a pressure of 0.20 to 0.25 mPa for 10 to 30 minutes. Method of manufacturing. The method of claim 1, further comprising cooling the third-heated chicken meat and broth before step (E). The method of claim 1, wherein the broth in the steps (D) and (E) is 0.2 to 1 weight of a mixed extract in which a mixture of ginseng mugwort extract and rosemary extract are mixed based on 100 parts by weight of a solution obtained by blending chicken meat head, chicken leg, or a mixture thereof. part; 0.5 to 2 parts by weight of a mixture of ginseng and sweet ginseng; And a solution mixed with 2 to 4 parts by weight of a purified salt. [15] The method of claim 14, wherein the mixed extract is a mixture of injinmuk extract and rosemary extract in a weight ratio of 1: 1 to 3. The method of claim 14, wherein the pharmaceutical mixture is a mixture of ginseng and sweet ginseng in a weight ratio of 1: 1 to 5. Retort samgyetang prepared according to the manufacturing method of any one of claims 1, 2, 4, and 7 to 16.