KR102319620B1 - Manufacturing method of korean hwangbong chicken porridge - Google Patents

Abstract

The present invention relates to a method for preparing Hwangjagye (yellow-feather hen) porridge, and specifically, to a method for preparing Hwangjagye porridge which is prepared by using Hwangjagye (Hwangbong: a breed of Korean native chicken) registered in the Domestic Animal Diversity Information System (DAD-IS). The present invention comprises: a Hwangjagye broth preparing step (A) of putting 100 parts by weight of Hwangjagye (Hwangbong), radish, green onion, and Zanthoxylum schinifolium in water based on the weight of Hwangjagye, and boiling the water; a raw rice preparing step (B) of soaking non-glutinous rice in water, taking out the rice from the water, removing moisture from the rice, grinding the rice into small pieces, putting the small pieces of rice and glutinous millet individually in steamers, and steaming and drying the rice and glutinous millet; a Hwangjagye floss preparing step (C) of taking out the Hwangjagye, cooling the Hwangjagye, separating the Hwangjagye into bones and flesh, discarding the bones, and finely chopping and stir-frying the flesh to prepare floss; a salty juice preparing step (D) of aging black beans to prepare salty juice; and a raw ingredient mixing step (E) of putting 30-35 parts by weight of steamed and dried small pieces of rice and 20-30 parts by weight of steamed and dried glutinous millet prepared in step (B) into 300-350 parts by weight of Hwangjagye broth prepared in step (A), boiling the mixture thereof, and adding all of the Hwangjagye floss prepared in step (C) and 4-6 parts by weight of salty juice prepared in step (D) to the mixture while boiling the same. According to the present invention, Hwangjagye porridge is prepared by using Hwangjagye that is enriched with collagen and unsaturated fatty acids and plays a role in nourishing the human body, and thus has an effect of treating prostatitis or nursing consumers' energy.

Description

Manufacturing method of Hwangjagyejuk {MANUFACTURING METHOD OF KOREAN HWANGBONG CHICKEN PORRIDGE}

The present invention relates to Hwangjagye porridge, and specifically, it is made by using Hwangjagye (Hwangbong) registered in the Livestock Genetic Resources Diversity Information System (DAD-IS) and is rich in collagen, so it is effective in protecting prostatitis or yang. It relates to a manufacturing method.

Chicken, eaten by many people, is nutritionally rich in taste and nutrition as it contains 220 kacl of calories per 100 g of chicken, 15 g of fat, 19 g of protein, 66 g of water, 41 μg of vitamin A, 0.9 mg of iron, and 70 mg of salt. It is a health food that boosts the lack of yang in the body.

Hwangjagye (黃雌鷄), which was registered in the Livestock Genetic Resources Diversity Information System (DAD-IS) in 2012, is a native yellow hen of Korea, also called Hwangbong. Hwangjagye is used as a representative nutritious food, and has the effect of warming the inside, replenishing energy, replenishing the soul, replenishing the bone marrow, removing phlegm, and replenishing the essence. It is a drug that has

Chicchi is a field of traditional East Asian medicine as a dietary therapy to help treat diseases with food. The roots of folk dining can be found in 'Lee Seokgan Experience Room', written by Yu Lee Seok-gan (李碩幹), a native of Yeongju who was active in Jeminru, the first medical country of the Joseon Dynasty. Seokgan Lee valued food to prevent diseases in advance and to celebrate his health, and this is related to the reign of a scholar and food passed down through records throughout his life. The characteristics of the dietary method of the Lee Seokgan Experience Room include the use of porridge and rice juice, a treatment using rice (orthodox diet using medicinal herbs mixed with rice or applying the medicinal properties of mixed grains), foods (efficacies and contraindications of 26 trillion and 39 types), and fostering There are laws, kisik laws (30 articles of taboo food, compounding taboos), etc.

According to the Lee Seokgan Experience Room, for Hwangja-gye, it is called 妊婦養胎法 (a method for a pregnant woman to strengthen the womb), so it is a soktae-hwan (prescribed to relieve the fetus by taking it around the 8th month of pregnancy) to reduce the waist due to fetal movement and wetness. In case of pain and swelling in the legs, boil and cook 1 chicken, add 3 hops of glutinous rice to make porridge, add salt, pepper and ginger, and eat it on an empty stomach.

The origin of Hwangjagyejuk can be found in the Lee Seokgan Experience Room. ) and can't resist urinating frequently, it is said to be eaten on an empty stomach with 1 yellow hen and 1 doe of non-glutinous rice, seasoned with salt, soy sauce, and vinegar.

And in the preface to 'Sikryochanyo', the first dietary book in Korea, compiled by Jeon Sun-ui, a royal idiom in 1460, in the 6th year of King Sejo's reign, "People In living in this world, food is first and medicine is next.The ancients said that when making prescriptions, treatment with food was the first priority, and if food did not cure it, it was treated with medicine. It is more than half compared to medicine. Is there any cure?” he said, revealing the importance of food treatment, and records that the effects of the Hwangja-gye system are to control Bojeong, Saengjin, Sodam, Onjung, and Oro, and to protect negligence.

Also, in Heo Jun's 'Donguibogam (東醫寶鑑)', he says the following about Hwangja-gye.

- See the five intestines Boil thoroughly and season with seasoning. 《The Herb》

- Look at the stomach. Boil it thoroughly and cook the soup. 《The Herb》

- Red white lilies heal old ones. Trim one animal like cooking, boil it in soup, and eat it all the time.

- When the stool comes out one after another and diarrhea occurs, trim one chicken as you would normally eat it, grill it over a fire, wash it with salt and vinegar, and then bake it again and eat it on an empty stomach. This is called the old calculation. 《The Herb》

- Treats things that have dried up and can't even get up. make people fat It is very good if you boil it and eat it in a soup. 《The Herb》

In addition, Hwangja-gye is known to be rich in collagen and has a lot of unsaturated fatty acids, so it plays a role in nourishing the body. Therefore, we intend to develop Hwangjagyejuk as a dietary food with Hwangjagye as the main ingredient, which is a representative herbal medicine.

It is an object of the present invention to provide a method for producing Hwangjagye porridge which is effective in protecting prostatitis or yang by using Hwangjagye, which is rich in collagen and has a lot of unsaturated fatty acids, which plays a role in nourishing the body.

In order to achieve the above object, the present invention is (A) Hwangja-based broth production step of putting 100 parts by weight of Hwangja-based (hwangbong), Nabok (radish), green onion, and Japanese pepper in water and boiling; (B) a raw rice manufacturing step of soaking gaengmi in water, taking it out, removing the water, crushing it into small pieces, and putting the saragi and raw rice in a steamer, respectively, and steaming and drying; (C) a step of preparing the lint from the chicken meat lint, after taking out the hwangja chicken and cooling it, separating the bones from the flesh, discarding the bones, mincing the flesh finely and frying it into fluff; (D) manufacturing step of hamsi juice made by aging black beans; (E) Put 30 to 35 parts by weight of steamed dried saragi prepared in step (B) and 20 to 30 parts by weight of steamed and dried raw rice to 300 to 350 parts by weight of Hwangja-based broth prepared in step (A), and boil (C) ) and a material mixing step of putting all of the lint from the chicken nuggets prepared in step (D) and 4 to 6 parts by weight of the hamsi juice prepared in step (D).

In the present invention, the Hwangja-based broth preparation step is 100 parts by weight of Hwangja-based, 20-30 parts by weight of Nabok, 2-4 parts by weight of the white part of green onion with roots, 1-2 parts by weight of Sancho, 350-400 parts by weight of water. Put it in a pressure cooker, start over high heat, and when it boils, boil it over medium heat for 1 to 2 hours. Then, filter the green onion and pickled pepper, put the Nabok on a sieve, and boil the broth again for 30 minutes.

In the present invention, the gaengmi is rice that has been harvested for more than one year, and the soaking time in water is 12 hours in summer and 24 hours in winter.

In the present invention, the hamsi juice is boiled 85 to 90 parts by weight of black beans, covered with mugwort, floated for 3-4 days at a uniform temperature of 40 to 45° C. Put it in a jar, pour 120-130 parts by weight of salt dissolved in 120-130 parts by weight of water, and then grind it for at least 20 days at room temperature.

Hwangjagye porridge according to the present invention is made by using Hwangjagye. When the collagen content of Hwangja chicken and conventional commercially available broilers was measured at the Department of Animal Resources and Life Sciences, Chungnam National University, the collagen content (mg/g) of the Hwangja chicken was 7.66, whereas that of the commercially available broiler was 4.10. It can be seen that the collagen content of broilers is higher than that of the broiler. In addition, through fatty acid analysis of the Agricultural Technology Commercialization Foundation, it can be confirmed that the content of unsaturated fatty acids that lower plasma cholesterol among fatty acids contained in one point of Hwangja chicken is 71.55%, which is higher than the content of saturated fatty acids of 28.45%. Therefore, Hwangja-gye porridge according to the present invention is effective in protecting prostatitis and yang by using Hwangja-gye, which is rich in collagen components and has a lot of unsaturated fatty acids, which plays a role in nourishing the body.

1 is a flow chart showing a method of manufacturing Hwangjagyejuk according to an embodiment of the present invention.
2 is a document showing the results of measuring the collagen content of Hwangjagye and commercially available broilers.
3 is a report showing the results of analysis of fatty acids contained in one point of Hwangja chicken chicken.

In order to explain in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily implement the technical idea of the present invention, the most preferred embodiment of the present invention will be described with reference to the accompanying drawings.

First, in adding reference numerals to the components of each drawing, it should be noted that the same components are given the same reference numerals as possible even though they are indicated in different drawings.

In addition, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted.

Hwangjagye (黃雌鷄) is a native yellow hen, also known as Hwangbong, registered in the Livestock Genetic Resources and Diversity Information System (DAD-IS) in 2012. It is a medicinal material that has the effect of replenishing (骨髓), removing gall, and replenishing the essence. It is rich in collagen and contains many unsaturated fatty acids. And Hwangjagye porridge made using Hwangjagye is effective in relieving prostatitis and yang, as documented in the Lee Seokgan Experience Room.

Raw rice used for porridge is gangmi and raw rice. Gaengmi, also called non-glutinous rice, is the seed from which the outer skin of rice has been removed. In addition, it is a medicinal agent with the action of strengthening central and energizing, energizing, regulating the crisis, eliminating the occurrence of alternating (煩渴) and stopping diarrhea. In the present invention, rice that has been harvested for more than one year is used, but when one year after harvesting has elapsed, starch, protein, lipid, etc. of the rice are decomposed due to fertilization, so that it can be easily made into sashimi. In addition, hard gangmi (wild rice) needs time to soak in water. After one year of harvest, the moisture in the rice decreases due to hardening and the hardness increases, so the soaking time in water is set to 12 hours in summer and 12 hours in winter. The temperature is low, so it takes longer to soak the rice, so it is set to 24 hours. In the present invention, the so-called gaengmi is crushed into small pieces, put in a steamer, and dried after being steamed.

Saengdong rice is a kind of millet, and compared to other grains, it protects the spleen and stomach very well. Its nature is slightly cold, the taste is sweet, and it is non-toxic. Stomach and stomach (胃痺), hot symptoms, small thirst, etc. to treat the urine comes out well. In addition, it is known to stop diarrhea and redness, lighten the body, and make you live longer. In the present invention, raw rice is put in a steamer and steamed and dried.

Also, salted and fermented soybean paste with salt is called hamsi. It is characterized by using the original shape without crushing the beans. According to Bonchogangmok (本草綱目), the method of making hamsi is to soak 1 mal of soybean in water for three days, rise it, steam it, spread it on the floor, and cover it. dry To this, add 1 geun of salt, half ginseng ginseng, cheoncho, tangerine peel, soy sauce, fennel, and passerin for every 4 gins, mix well and put in a jar. It is said to be made by adding water to a depth of 1 cun from the surface, covering the mouth with mulberry leaves, sealing it, and drying it in the sun for 1 month. It is also used as medicine, and in Bonchogangmok, it is said that 7 hamsi (with the skin removed) and 2 minutes 1 don are ground together to make a pill the size of millet rice, and 3-5 pills of this are fed with decoction of Kwakhyang. Hamshi juice is made by grinding this hamsi, and in the present invention, it is used to enhance the flavor of Hwangjagye porridge and to improve the nourishing effect.

Therefore, the present invention prepared a porridge effective for prostatitis or yanggi, using the above ingredients as a main ingredient of the porcini family.

1 is a flow chart showing a method of manufacturing Hwangjagyejuk according to an embodiment of the present invention.

Referring to FIG. 1 , the manufacturing method (S100) of Hwangja-based porridge is a Hwangja-based broth preparation step (S110), raw rice preparation step (S120), Hwangja chicken lint manufacturing step (S130), Hamshi juice manufacturing step (S140), and material mixing step. (S150).

(A) Hwangja-based broth preparation step (S110)

Put 100 parts by weight of Hwangja-gye, 20-30 parts by weight of Nabok, 2-4 parts by weight of the white part of green onion with roots, 1-2 parts by weight of pickled pepper, and 350-400 parts by weight of water in a pressure cooker. After boiling for 1 to 2 hours, filter the green onion and pickled radish, remove the nabokki through a sieve, and boil the broth again for 30 minutes.

(B) raw rice preparation step (S120)

This step is to remove sugar from raw rice and increase digestion and absorption, and after soaking the gaengmi in water, remove the water and crush it into small pieces, and put the saragi and raw rice in a steamer, respectively, and steam and dry them. It is assumed that the gangmi is rice that has been harvested for more than one year, and the soaking time in water is 12 hours in summer and 24 hours in winter.

(C) Hwangja chicken lint manufacturing step (S130)

After taking out the chicken meat and cooling it, separate the bones from the flesh, discard the bones, mince the flesh finely, and fry to make a fluff of the chicken meat.

(D) hamsi juice production step (S140)

Boil 85-90 parts by weight of black beans, cover with mugwort, float for 3-4 days at a uniform temperature of 40-45 ° C. When the surface of the beans ferment and white threads form, dry them, wash them in water, put them in a jar, and add water to 120 It is prepared by pouring brine in which 120-130 parts by weight of salt is dissolved in ~130 parts by weight and then aging it at room temperature for at least 20 days.

(E) material mixing step (S150)

Add 30 to 35 parts by weight of steamed dried saragi prepared in step (B) and 20 to 30 parts by weight of steamed and dried raw rice to 300 to 350 parts by weight of Hwangja-based broth prepared in step (A), and boil while boiling in step (C). Put all of the prepared Hwangja chicken lint and 4-6 parts by weight of the hamsi juice prepared in step (D) to complete the porridge.

Hereinafter, it will be described in detail with respect to the manufacturing method of Hwangjagyejuk according to an embodiment of the present invention. These examples are only for illustrating the present invention, and therefore, the scope of the present invention should not be construed as being limited by these examples.

[Example]

(A) Hwangja-based broth preparation step (S110)

Put 800g Hwangja-gye, 200g Nabok, 30g white part of green onion with roots, 10g pickle pepper, and 1L water in a pressure cooker.

The green onions and pickled peppers were filtered out of the broth, and the Nabok was put down through a sieve, and the broth was boiled again for 30 minutes.

(B) raw rice preparation step (S120)

800g of gaengmi, which has been harvested for more than a year, is soaked in water for about 12 hours, taken out, drained, crushed with a wooden bat so that the grains remain, made into small pieces, and steamed and dried.

800g of raw rice was also steamed and dried in the same manner as above.

(C) Hwangja chicken lint manufacturing step (S130)

After removing the Hwangja-gye from step (A) and cooling it, separate the bones from the flesh, discard the bones, and mince the flesh finely.

The minced Hwangja chicken meat was seasoned with green onion, garlic, soy sauce, sesame oil, and wild pepper powder, fried, cooled, and then rubbed to make a fluff.

(D) hamsi juice production step (S140)

Boil 700 g of black beans, cover them with mugwort, and float them for about 4 days at a uniform temperature of 42°C.

The fermented black beans were washed in water, put in a jar, and brine in which 1 kg of salt was dissolved in 1 L of water was poured and aged for at least 20 days at room temperature, and then the soy sauce was grinded to prepare hamsi juice.

(E) material mixing step (S150)

In 2.5L of Hwangja-based broth prepared in step (A), 250g of steamed and dried saragi prepared in step (B) and 200g of steamed and dried raw rice were put and boiled.

After boiling three times, the porridge was spread, and all of the lint from the Hwangja chicken meat prepared in the step (C) and 40 g of the Hamshi juice prepared in the step (D) were added to season the porridge to complete the porridge.

Figure 2 is a document showing the results of measuring the collagen content of Hwangja chicken and commercial broilers used as the main material of the present invention.

Collagen content was measured for sample A (Hwangja chicken) and sample B (commercial broiler chicken) at the Department of Animal Resources and Life Sciences, Chungnam National University. The collagen content (mg/g) of Hwangja chicken was 7.66, whereas that of commercial broilers was 4.10. From this result, it can be confirmed that the collagen content of Hwangja chicken is higher than that of commercially available broilers.

3 is a report showing the results of analysis of fatty acids contained in one point of Hwangja chicken chicken.

The type of fatty acid contained in 1 point of Hwangja chicken was analyzed by the fatty acid analysis method of the Agricultural Technology Commercialization Foundation. As a result of the analysis, among the fatty acids contained in 1 point of Hwangja chicken chicken, 28.45% of saturated fatty acids (myristic acid, palmitic acid, stearic acid) and unsaturated fatty acids (palmitoleic acid, oleic acid, linoleic acid, gamma-linoleic acid) were ic acid, linolenic acid, eicosenoic acid, and arachidonic acid) account for 71.55%, and it can be seen that the content of unsaturated fatty acids is higher than that of saturated fatty acids.

As described above, Hwangja-gye porridge according to an embodiment of the present invention has a richer collagen content than conventional commercially available broiler chickens, and the content of non-fatty acids contained in one piece of chicken is higher than the content of saturated fatty acids. Because it is made, it is effective in protecting prostatitis or yang.

As described above, the best embodiment has been disclosed in the drawings and the specification. Although specific terms are used herein, they are used only for the purpose of describing the present invention and are not used to limit the meaning or the scope of the present invention described in the claims. Therefore, it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible therefrom. Accordingly, the true technical protection scope of the present invention should be defined by the technical spirit of the appended claims.

S100: Hwangjagyejuk manufacturing method
S110: Hwangja-based broth manufacturing step
S120: raw rice preparation stage
S130: Hwangja chicken lint manufacturing step
S140: hamsi juice manufacturing step
S150: material mixing step

Claims (5)

In the manufacturing method of Hwangjagyejuk,
(A) Hwangja-based broth production step in which 100 parts by weight of Hwangja-gye (Hwangbong), Nabok (radish), green onion, and Japanese peppercorns are put in water and boiled;
(B) a raw rice manufacturing step of soaking gaengmi in water, taking it out, removing the moisture, crushing it into small pieces, and putting the saragi and raw rice in a steamer, respectively, and steaming and drying;
(C) a step of preparing the lint of Hwangja chicken meat, which is taken out and cooled, and then the bones and flesh are separated, the bones are discarded, and the flesh is finely minced and roasted into lint;
(D) manufacturing step of hamsi juice made by aging black beans;
(E) Put 30 to 35 parts by weight of steamed dried saragi prepared in step (B) and 20 to 30 parts by weight of steamed and dried raw rice to 300 to 350 parts by weight of Hwangja-based broth prepared in step (A), and boil (C) ) a material mixing step of adding all of the lint of the Hwangja chicken meat prepared in step (D) and 4 to 6 parts by weight of the hamsi juice prepared in step (D);
A method of producing Hwangjagyejuk, characterized in that it comprises a.
The method of claim 1,
The Hwangja-based broth manufacturing step is 100 parts by weight of Hwangja-based broth, 20-30 parts by weight of Nabok, 2-4 parts by weight of the white part of the green onion with roots, 1-2 parts by weight of Sancho, and 350-400 parts by weight of water in a pressure cooker. A method of manufacturing Hwangjagyejuk, characterized in that, when it boils, start with high heat and boil for 1 to 2 hours over medium heat, then filter the green onion and wild pepper, put the Nabok on a sieve, and boil the broth again for 30 minutes.
The method of claim 1,
The above-mentioned gaengmi shall be rice that has been harvested for more than one year,
A method of manufacturing Hwangjagyejuk, characterized in that the soaking time in water is 12 hours in summer and 24 hours in winter.
The method of claim 1,
The hamsi juice is boiled 85-90 parts by weight of black beans, covered with mugwort, floated for 3-4 days at a uniform temperature of 40-45 ° C. When the surface of the beans is fermented and white threads are formed, dry them, wash them in water, put them in a jar, and add water A method of manufacturing hwangjagyejuk, characterized in that 120-130 parts by weight of salt is poured into 120-130 parts by weight of salt, aged at room temperature for 20 days or more, and then grinded.
Hwangjagyejuk prepared by the method of claim 1.

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