KR102258131B1 - Additive composition for samgyetang broth - Google Patents

Abstract

The present invention relates to an additive composition for samgyetang (chicken soup with oriental medicine materials) broth, and more particularly, consists of purified water, potatoes, onions, ginger, flour and salt. The additive for samgyetang broth made of the above ingredients improves taste and preference for chicken and broth for samgyetang, supplies nutrients, gives pharmacological efficacy, and exhibits excellent odor removal effect on samgyetang broth or chicken.

Description

Additive composition for samgyetang broth {ADDITIVE COMPOSITION FOR SAMGYETANG BROTH}

The present invention relates to an additive composition for samgyetang broth, and more particularly, improves taste and palatability to chicken and broth for samgyetang, supplies nutrients and imparts pharmacological efficacy, and is excellent for samgyetang broth or chicken. It relates to an additive composition for samgyetang broth showing an off-flavor removal effect.

Samgyetang has been known as a health food for people who have been desperate for a long time. Specifically, it is good for people who are cold and cold, 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 the energy is weak or lack of appetite. .

Chicken, the main ingredient of Samgyetang, is a protein food that has a light taste and good digestion and absorption because the fibers that make up the meat are thin and soft, and the fat is not mixed in the muscles. 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 increasing 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.

In addition, since ginseng is added to the samgyetang, it has the effect of removing the feel and smell of chicken, but ginseng has a bitter taste, so it may be difficult for young people, children, and foreigners who do not like bitterness to eat it deliciously.

In particular, ginseng alone has a problem that the feeling of the broth from chicken meat and the removal effect of the smell are insufficient, and the fat component generated from the skin of the chicken may be rather harmful to the human body.

Korean Patent Registration No. 10-0651926 (2006.11.23) Korean Patent Registration No. 10-1331352 (2013.11.13)

An object of the present invention is to improve the taste and palatability of chicken and broth for samgyetang, supply nutrients and give pharmacological efficacy, as well as to provide an additive composition for samgyetang broth that exhibits excellent odor removal effect for samgyetang broth or chicken. To provide.

An object of the present invention is achieved by providing an additive composition for broth, characterized in that consisting of purified water, potatoes, onions, ginger, flour and salt.

According to a preferred feature of the present invention, the additive composition for samgyetang broth is 100 parts by weight of purified water, 80 to 120 parts by weight of potatoes, 35 to 40 parts by weight of onion, 4 to 6 parts by weight of ginger, 5 to 20 parts by weight of flour, and 4 salts. It shall consist of 6 parts by weight.

According to a more preferred feature of the present invention, the additive composition for samgyetang broth is to further contain 1 to 3 parts by weight of hwangchil extract based on 100 parts by weight of the purified water.

According to a more preferred feature of the present invention, the hwangchil extract is to be prepared by mixing 5 to 10 parts by weight of hwangchil tree branches and heating 100 parts by weight of purified water.

According to an even more preferred feature of the present invention, the additive composition for broth for samgyetang is to be further contained 0.5 to 1 part by weight of kkujippong essence based on 100 parts by weight of the purified water.

According to an even more preferred feature of the present invention, the kkujippong essence is to be prepared by mixing 2 to 4 parts by weight of pulverized Cudrania fruit in 100 parts by weight of purified water, soaking for 20 to 30 hours, and then filtering.

According to an even more preferred feature of the present invention, the additive composition for broth for samgyetang is to further contain 1 to 5 parts by weight of an off-flavor remover based on 100 parts by weight of the purified water.

According to an even more preferred feature of the present invention, the odor remover is to be made of guava leaf extract.

The additive composition for Samgyetang broth according to the present invention improves taste and palatability to chicken and broth for samgyetang, supplies nutrients and imparts pharmacological efficacy, and exhibits excellent off-flavor removal effect for samgyetang broth or chicken.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that one of ordinary skill in the art can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention are limited.

The additive composition for Samgyetang broth according to the present invention consists of purified water, potatoes, onions, ginger, flour and salt, and 100 parts by weight of purified water, 80 to 120 parts by weight of potatoes, 35 to 40 parts by weight of onion, 4 to 6 parts by weight of ginger , It is preferably made of 5 to 20 parts by weight of flour and 4 to 6 parts by weight of salt, and after mixing potatoes, onions, ginger, flour and salt in purified water as described above, heating at a temperature of 90 to 100° C. for 20 to 40 minutes It is manufactured through the process of doing.

The potatoes contain a large amount of potassium and dietary fiber, and in addition to potassium and dietary fiber, they contain antioxidants such as vitamin C and polyphenols, which help prevent various diseases and cell aging and oxidation caused by free radicals. Rather, it serves to impart a savory and protein taste.

In addition, the onion is rich in vitamins, chromium, potassium, and the like, so that it not only improves diabetes and exhibits anticancer effects, but also improves vascular diseases such as hypertension and hyperlipidemia, and serves to give the broth a sweet taste.

In addition, the ginger contains jingeron and shogaol that give off a spicy taste, and the ingredients have an antioxidant function to inhibit gene damage caused by free radicals, and the diastase contained in ginger promotes bowel movement to aid digestion, Due to the property of raising body temperature, it not only promotes metabolism and improves blood flow, but also removes the smell of chicken for sangyetang.

In addition, the flour serves to impart a soft taste when the additive for samgyetang broth is mixed with the samgyetang broth by imparting viscosity to the additive composition for samgyetang broth according to the present invention, and if the content of the flour is less than 5 parts by weight The above effect is insignificant, and when the content of the flour exceeds 20 parts by weight, the viscosity of the broth increases too much to make the broth thick, and the taste of the flour becomes too strong, so that the palatability of the samgyetang broth may decrease.

In addition, the additive composition for Samgyetang broth according to the present invention may further contain 1 to 3 parts by weight of hwangchil extract relative to 100 parts by weight of the purified water. When the Hwangchil extract is contained, diabetes and hypertension are improved, liver function is restored, and Samgyetang There is provided an additive composition for samgyetang broth that can improve the preservability of broth.

The Hwangchil tree (Dendropanax morbifera Lev), belonging to the Araliaceae family, is a Korean specialty tree distributed in southwest coasts and islands such as Jeju Island, Wando, Bogildo, Geomundo and Haenam of Korea. Dendro) has a meaning of omnipotent medicine (全能藥: panax), and it has been reported that the main component of Hwangchil liquid is the essential oil component, the sap is used as a paint, and the resin has a special effect on geopung habits and blood circulation. As the efficacy of Hwangchil tree, it is known to improve blood circulation, improve liver function, improve antioxidant activity, improve immunity, stabilize nerves, have antibacterial activity, and have anticancer activity.

At this time, it is preferable to use the Hwangchil extract prepared by mixing 5 to 10 parts by weight of Hwangchil tree branches and heating 100 parts by weight of purified water, and the heating can be efficiently extracted without destroying the active ingredients contained in the Hwangchil tree. It is preferable to proceed for 20 to 40 minutes at a temperature of 80 to 90°C so that.

If the content of the hwangchil extract is less than 1 part by weight, the above effect is insignificant, and if the content of the hwangchil extract exceeds 3 parts by weight, the above effect may not be greatly improved and the preference of the broth may be reduced.

In addition, the additive composition for samgyetang broth according to the present invention may further contain 0.5 to 1 part by weight of Cudrania extract compared to 100 parts by weight of the purified water. Do it.

The Cudrania tree is a small tall tree belonging to the Morus family, and its shape resembles a mulberry tree, so it has the name of the Cudrania tree. The fruits of the Cudrania tree form lumps around September and ripen red, and are known for their excellent taste. , Kujippong, which has been used as a treatment for hypertension and gynecological diseases, is known for its excellence in numerous ancient books such as Donguibogam, Botanical Herbs, Herbal Herbs, Bonchuguwon, and Mindong Herbs. Aspartic acid, glutamic acid, flavoflavin, vitamin C, minerals, as well as antioxidants such as morin, rutin, and mortin.

It was confirmed that it was contained in a large amount and showed antibacterial and antioxidant effects, antidiabetic, antihyperlipidemia, antihypertension, and anticytotoxic effects.

At this time, the Cudrania extract is prepared by mixing 2 to 4 parts by weight of pulverized Cudrania fruit in 100 parts by weight of purified water, soaking for 20 to 30 hours, and then filtering, and the Cudrania essence prepared through the above process is contained in Cudrania fruit. The destruction of active ingredients is minimized, showing excellent pharmacological efficacy.

If the content of the Cudrania extract is less than 0.5 parts by weight, the above effect is insignificant, and when the content of the Cudrania extract exceeds 1 part by weight, the above effect is not significantly improved, increasing the manufacturing cost and lowering the preference of Samgyetang broth. I can make it.

In addition, the additive composition for samgyetang broth according to the present invention may further contain 1 to 5 parts by weight of an odor remover based on 100 parts by weight of the purified water, and the odor remover is preferably made of a guava leaf extract.

The guava leaf extract is prepared by mixing 1 to 5 parts by weight of guava leaves in 100 parts by weight of purified water and heating for 20 to 30 minutes at a temperature of 80 to 90°C, and the guava leaf extract prepared through the above process is Not only does it remove the off-flavor of chicken for Samgyetang, but also contains a large amount of polyphenols, giving antioxidant effects and regulating the blood sugar of the eaters.

As described above, when the content of the odor remover consisting of guava leaf extract is less than 1 part by weight, the odor removal effect is insignificant, and when the content of the guava leaf extract exceeds 5 parts by weight, the odor removal effect is not significantly improved, and the broth for samgyetang May lower the acceptability of.

Listed above, Hwangchil extract, Cudrania extract and guava leaf extract are used for samgyetang broth consisting of purified water, potatoes, onions, ginger, flour and salt to minimize the destruction of active ingredients contained in Hwangchil extract, Cudrania extract and guava leaf extract. After preparing the additive composition, it is preferable to further mix while cooling to room temperature.

In addition, it is preferable that the additive composition for samgyetang broth according to the present invention contains 20 to 50 parts by weight based on 100 parts by weight of samgyetang broth according to the preference of the eater.

Hereinafter, the method of preparing the additive composition for samgyetang broth according to the present invention and the physical properties of the additive composition for samgyetang broth prepared through the manufacturing method will be described by way of examples.

<Preparation Example 1> Preparation of hwangchil extract

After mixing 8 parts by weight of Hwangchil tree branches with 100 parts by weight of purified water and heating at a temperature of 85°C for 30 minutes, the solids were filtered to prepare a hwangchil extract.

<Preparation Example 2> Preparation of Cudrania root extract

3 parts by weight of pulverized Cudrania fruit was mixed with 100 parts by weight of purified water, and soaked for 24 hours at room temperature, and then the solid was filtered to prepare Cudrania extract.

<Production Example 3> Preparation of odor remover

3 parts by weight of guava leaves were mixed with 100 parts by weight of purified water, heated at 85° C. for 25 minutes, and the solid was filtered to prepare an off-flavor remover.

<Example 1>

100 parts by weight of purified water, 100 parts by weight of potatoes, 38 parts by weight of onion, 5 parts by weight of ginger, 12.5 parts by weight of flour, and 5 parts by weight of salt are mixed, heated at 95°C for 30 minutes, cooled to room temperature, and used for samgyetang broth. The additive composition was prepared.

<Example 2>

An additive composition for samgyetang broth was prepared by mixing 2 parts by weight of the hwangchil extract prepared through Preparation Example 1 with respect to 100 parts by weight of the additive composition for samgyetang broth prepared through Example 1.

<Example 3>

An additive composition for a samgyetang broth was prepared by mixing 0.8 parts by weight of the kkujippong essence prepared through Preparation Example 2 with respect to 100 parts by weight of the additive composition for samgyetang broth prepared through Example 1.

<Example 4>

An additive composition for Samgyetang broth was prepared by mixing 3 parts by weight of the odor remover prepared through Preparation Example 3 with respect to 100 parts by weight of the additive composition for Samgyetang broth prepared through Example 1.

<Example 5>

2 parts by weight of the hwangchil extract prepared through Preparation Example 1 compared to 100 parts by weight of the additive composition for Samgyetang broth prepared through Example 1, 0.8 parts by weight of the Cudrania extract prepared through Preparation Example 2, and Preparation Example 3 By mixing 3 parts by weight of the odor remover prepared through the mixture to prepare an additive composition for Samgyetang broth.

<Comparative Example 1>

Samgyetang was prepared by mixing 700g of broth for samgyetang with one raw chicken (530g) for samgyetang with 50g of glutinous rice loaded therein, and heating it at a temperature of 100°C for 20 minutes.

At this time, the broth for Samgyetang was prepared by mixing 4L of purified water, 0.3Kg of chicken bones, 10g of red pepper, 30g of onion, 20g of garlic, 10g of ginger, 3g of whole pepper, 5g of jujube and 10g of ginseng, and heating for 2 hours.

The additive composition for Samgyetang broth prepared through Examples 1 to 5 was mixed with each of 210g of the Samgyetang prepared through Comparative Example 1, and the taste and off-flavor were identified and shown in Table 1 below.

{However, the taste and off-flavor of Samgyetang were measured by a 5-point scale for 20 test subjects, and then expressed as an average value.

5 points: very excellent, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the samgyetang containing the additive composition for broth prepared through Examples 1 to 5 of the present invention has excellent taste and aroma.

In addition, in the case of Example 5, it can be seen that the occurrence of off-flavor of samgyetang broth or chicken is low because all of the hwangchil extract, cudrania root extract, and odor remover are contained.

Therefore, the additive composition for samgyetang broth according to the present invention improves taste and palatability to chicken and broth for samgyetang, supplies nutrients and imparts pharmacological efficacy, as well as excellent odor removal effect for samgyetang broth or chicken. Show.

Claims (8)

100 parts by weight of purified water, 80 to 120 parts by weight of potatoes, 35 to 40 parts by weight of onion, 4 to 6 parts by weight of ginger, 5 to 20 parts by weight of flour, and 4 to 6 parts by weight of salt were mixed to prepare a mixture, and then cooled to room temperature. , Prepared by further mixing 1 to 3 parts by weight of Hwangchil extract and 0.5 to 1 parts by weight of Cudrania extract, based on 100 parts by weight of purified water contained in the cooled mixture,
The hwangchil extract is prepared by mixing 5 to 10 parts by weight of hwangchil tree branches to 100 parts by weight of purified water and heating at a temperature of 80 to 90°C for 20 to 40 minutes.
delete delete delete delete The method according to claim 1,
The Cudrania extract is prepared by mixing 2 to 4 parts by weight of pulverized Cudrania fruit in 100 parts by weight of purified water, soaking for 20 to 30 hours, and then filtering the additive composition for samgyetang broth.
The method according to claim 1,
The Samgyetang broth additive composition, characterized in that it further contains 1 to 5 parts by weight of an off-flavor remover based on 100 parts by weight of the purified water.
The method of claim 7,
The odor remover is an additive composition for samgyetang broth, characterized in that consisting of guava leaf extract.