KR102623850B1 - Manufacturing method of Chicken Broth using Low Salt Curing agent - Google Patents
Manufacturing method of Chicken Broth using Low Salt Curing agent Download PDFInfo
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- KR102623850B1 KR102623850B1 KR1020210092524A KR20210092524A KR102623850B1 KR 102623850 B1 KR102623850 B1 KR 102623850B1 KR 1020210092524 A KR1020210092524 A KR 1020210092524A KR 20210092524 A KR20210092524 A KR 20210092524A KR 102623850 B1 KR102623850 B1 KR 102623850B1
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Abstract
본 발명은 저염도 염지제를 이용한 삼계탕의 제조방법에 관한 것으로, 닭을 혼합수를 이용하여 세척하는 단계(단계 1); 상기 세척한 닭을 전처리하는 단계(단계 2); 상기 전처리한 닭을 저염도 염지제를 이용하여 염지하는 단계(단계 3); 찹쌀 및 멥쌀을 혼합한 혼합쌀을 침지수에 침지하는 단계(단계 4); 상기 염지한 닭의 배에 상기 침지한 혼합쌀, 대추, 은행, 인삼 및 더덕을 넣는 단계(단계 5); 상기 혼합쌀, 대추, 은행, 인삼 및 더덕이 투입된 닭을 후처리하는 단계(단계 6); 상기 후처리한 닭을 가열하는 단계(단계 7); 육수를 제조하는 단계(단계 8); 상기 가열된 닭 및 육수를 냉각하는 단계(단계 9); 및 상기 냉각된 닭을 1차 포장하고, 상기 1차 포장된 닭 및 상기 냉각된 육수를 2차 포장하는 단계(단계 10); 를 포함하여 제조되는 것을 기술적 특징으로 하며, 짠 맛을 저감시킬 수 있는 장점이 있으며, 닭과 육수가 접촉되지 않도록 포장함으로써 유통기한을 연장시킬 수 있는 장점이 있으며, 닭과 육수를 분리 포장함으로써 제조 후 일정기간 이후에도 조직감이 우수한 장점이 있으며, 담백한 맛을 향상시킬 수 있는 장점이 있으며, 닭의 잡내를 제거할 수 있는 장점이 있다. The present invention relates to a method for manufacturing samgyetang using a low-salt salting agent, comprising the steps of washing chicken using mixed water (step 1); Pretreating the washed chicken (step 2); Salting the pretreated chicken using a low-salt salting agent (step 3); Immersing mixed rice of glutinous rice and non-glutinous rice in immersion water (step 4); Adding the soaked mixed rice, jujube, ginkgo, ginseng, and deodeok to the marinated chicken stomach (step 5); Post-processing the chicken into which the mixed rice, jujube, ginkgo, ginseng, and deodeok were added (step 6); Heating the post-treated chicken (step 7); Preparing broth (step 8); Cooling the heated chicken and broth (step 9); and primary packaging the cooled chicken and secondary packaging the primary packaging chicken and the cooled broth (step 10); The technical feature is that it is manufactured including: It has the advantage of reducing the salty taste, has the advantage of extending the shelf life by packaging it so that the chicken and broth do not come into contact, and is manufactured by packaging the chicken and broth separately. It has the advantage of excellent texture even after a certain period of time, has the advantage of improving the light taste, and has the advantage of removing the unpleasant smell of chicken.
Description
본 발명은 저염도 염지제를 이용한 삼계탕의 제조방법에 관한 것으로, 보다 상세하게는 짠 맛을 저감시킬 수 있으며, 유통기한을 연장시킬 수 있으며, 제조 후 일정기간 이후에도 조직감이 우수한, 저염도 염지제를 이용한 삼계탕의 제조방법에 관한 것이다. The present invention relates to a method for manufacturing samgyetang using a low-salt salting agent, and more specifically, to a low-salt salting agent that can reduce the salty taste, extend the shelf life, and have excellent texture even after a certain period of time after production. It relates to a method of manufacturing samgyetang using .
최근 산업이 발달하면서 맞벌이 및 독신가구의 증가로 인하여 식생활의 간편화를 추구하는 경향이 날로 증대되고 있다. 이처럼 편의지향적인 소비자들의 요구에 의해 식품업계에서는 간단히 조리하여 즉석에서 섭취할 수 있는 다양한 레토르트 식품들이 출시되고 있다.Recently, with the development of industry, the trend toward simplifying eating habits is increasing day by day due to the increase in the number of dual-income and single-income households. In response to the demands of convenience-oriented consumers, the food industry is releasing a variety of retort foods that can be simply cooked and consumed immediately.
이러한 레토르트 식품은 고온 고압에서 살균 처리(레토르트 살균 처리)하여 내용물을 상온에서 장기간 보관할 수 있고, 언제 어디서든 즉석에서 간편하게 조리하여 섭취할 수 있으므로 소비자들의 요구가 점점 증가하고 있다.These retort foods are sterilized at high temperature and pressure (retort sterilization), so the contents can be stored at room temperature for a long time, and they can be easily cooked and consumed anytime, anywhere, so consumer demand is increasing.
삼계탕은 예로부터 기가 허한 사람들의 보양식으로 알려져 있다. 구체적으로 몸이 차고 추위를 많이 타거나, 자꾸 마르거나, 식은땀을 많이 흘리거나, 쉬 피로하고 편식을 하거나 집중력이 떨어지는 사람에게 좋다. 특히, 원기가 허할 때나 입맛이 없을 때, 산모의 산전 산후에, 와병중에 있는 환자의 기력회복에 효능이 입증된 전통 음식이며, 여름철 소모되기 쉬운 기력 보충에 효과적이어서 많은 소비가 여름철에 집중되고 있다.Samgyetang has been known since ancient times as a health food for people with weak spirits. Specifically, it is good for people who get cold a lot, are constantly dry, sweat a lot, get tired easily, are picky eaters, or have trouble concentrating. In particular, it is a traditional food that has been proven to be effective in restoring energy to patients who are bedridden, when they are low on energy or when they have no appetite, before and after childbirth, and is effective in replenishing energy that is easily lost in the summer, so much of its consumption is concentrated in the summer. .
상기 삼계탕은 영계의 뱃속에 찹쌀, 인삼, 대추, 마늘을 함께 채워 놓고 황기물에 푹 삶아 만든 음식으로서, 삼계탕의 주재료인 닭고기는 육질을 구성하는 섬유가 가늘고 연하며, 지방질이 근육 속에 섞여 있지 않기 때문에 맛이 담백하고 소화흡수가 잘 되는 단백질 식품이다. 질 좋은 단백질과 지방질 섭취가 필요한 임산부는 예부터 미역국에 닭을 넣어 끓여 먹었다.The samgyetang is a food made by filling the stomach of a young chicken with glutinous rice, ginseng, jujube, and garlic and boiling it in astragalus water. Chicken, which is the main ingredient of samgyetang, has thin and soft fibers that make up the meat, and fat is not mixed into the muscles. Therefore, it is a protein food that has a light taste and is easily digested and absorbed. Pregnant women who need to consume high-quality protein and fat have been boiling chicken in seaweed soup since ancient times.
또한, 닭고기에는 메티오닌을 비롯한 필수아미노산이 많아 새살을 돋게 하는데 효과가 있다. 특히 닭고기의 단백질은 지방산 중 리놀레산을 많이 함유하고 있어 성인병 예방에 좋으며 노인식이나 환자식으로도 적합하고 비타민 A, B1, B2, 니아신도 많이 함유하고 있다. 그리고 닭날개 부위에 많은 뮤신은 성장을 촉진하고 운동기능을 증진시키며 단백질의 흡수력을 높여준다.In addition, chicken is rich in essential amino acids, including methionine, which is effective in growing new flesh. In particular, chicken protein contains a lot of linoleic acid among fatty acids, so it is good for preventing adult diseases and is also suitable as a food for the elderly or patients. It also contains a lot of vitamins A, B1, B2, and niacin. Mucin, which is abundant in chicken wings, promotes growth, improves motor function, and enhances protein absorption.
위와 같이 좋은 효능을 갖는 삼계탕을 조리하는데 시간과 노력이 많이 들기 때문에 현대적 생활 구조상 삼계탕을 즐겨 섭취하는데 불편한 점이 있어 복잡한 요리과정 없이 짧은 시간에 간편하게 섭취할 수 있는 즉석 취식용 삼계탕 제조방법을 개발하고자 하는 노력이 시도되고 있으며, 기존 편의식품으로서 삼계탕 가공식품이 개발된 바 있다.Because it takes a lot of time and effort to cook samgyetang, which has the above-mentioned good effects, it is inconvenient to enjoy samgyetang in modern lifestyles, so we are trying to develop a method of manufacturing samgyetang for instant consumption that can be easily consumed in a short time without a complicated cooking process. Efforts are being made, and processed samgyetang food has been developed as an existing convenience food.
상기와 같은 즉석 취식용 삼계탕을 통하여 간편하고 쉽게 삼계탕을 취식할 수 있다는 이점은 있으나, 닭고기 특유의 냄새와 잡맛이 발생하고 계육이 죽처럼 풀어져 식감이 우수하지 못한 문제가 있었다.There is an advantage of being able to eat samgyetang simply and easily through the instant-ready samgyetang as described above, but there is a problem that a unique smell and unpleasant taste of chicken occurs and the chicken meat is disintegrated like porridge, so the texture is not excellent.
대한민국등록특허공보 제10-2175673호(2020.11.06.)에는 레토르트 삼계탕 및 이의 제조방법이 개시되어 있다.Republic of Korea Patent Publication No. 10-2175673 (2020.11.06.) discloses retort samgyetang and its manufacturing method.
상기 레토르트 삼계탕은 지방산패가 적은 장점이 있지만, 짠맛이 강한 단점이 있다.The retort samgyetang has the advantage of having less fatty acid, but has the disadvantage of having a strong salty taste.
본 발명의 목적은 짠 맛을 저감시킬 수 있는, 저염도 염지제를 이용한 삼계탕의 제조방법을 제공하는 것이다.The purpose of the present invention is to provide a method for producing samgyetang using a low-salt salting agent that can reduce the salty taste.
본 발명의 다른 목적은 유통기한을 연장시킬 수 있는, 저염도 염지제를 이용한 삼계탕의 제조방법을 제공하는 것이다. Another object of the present invention is to provide a method for producing samgyetang using a low-salt salting agent that can extend the shelf life.
본 발명의 또 다른 목적은 제조 후 일정기간 이후에도 조직감이 우수한, 저염도 염지제를 이용한 삼계탕의 제조방법을 제공하는 것이다. Another object of the present invention is to provide a method for producing samgyetang using a low-salt salting agent that has excellent texture even after a certain period of time after production.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.To achieve the above object, the present invention provides the following means.
본 발명은, 닭을 혼합수를 이용하여 세척하는 단계(단계 1); 상기 세척한 닭을 전처리하는 단계(단계 2); 상기 전처리한 닭을 저염도 염지제를 이용하여 염지하는 단계(단계 3); 찹쌀 및 멥쌀을 혼합한 혼합쌀을 침지수에 침지하는 단계(단계 4); 상기 염지한 닭의 배에 상기 침지한 혼합쌀, 대추, 은행, 인삼 및 더덕을 넣는 단계(단계 5); 상기 혼합쌀, 대추, 은행, 인삼 및 더덕이 투입된 닭을 후처리하는 단계(단계 6); 상기 후처리한 닭을 가열하는 단계(단계 7); 육수를 제조하는 단계(단계 8); 상기 가열된 닭 및 육수를 냉각하는 단계(단계 9); 및 상기 냉각된 닭을 1차 포장하고, 상기 1차 포장된 닭 및 상기 냉각된 육수를 2차 포장하는 단계(단계 10); 를 포함하되, 상기 단계 1에서, 상기 혼합수는 자화수 50~60중량%, 플라즈마 처리수 20~30중량% 및 원적외선 처리수 15~25중량%를 포함하는, 저염도 염지제를 이용한 삼계탕의 제조방법을 제공한다.The present invention includes the steps of washing chicken using mixed water (step 1); Pretreating the washed chicken (step 2); Salting the pretreated chicken using a low-salt salting agent (step 3); Immersing mixed rice of glutinous rice and non-glutinous rice in immersion water (step 4); Adding the soaked mixed rice, jujube, ginkgo, ginseng, and deodeok to the marinated chicken stomach (step 5); Post-processing the chicken into which the mixed rice, jujube, ginkgo, ginseng, and deodeok were added (step 6); Heating the post-treated chicken (step 7); Preparing broth (step 8); Cooling the heated chicken and broth (step 9); and primary packaging the cooled chicken and secondary packaging the primary packaging chicken and the cooled broth (step 10); Including, but in step 1, the mixed water includes 50 to 60% by weight of magnetized water, 20 to 30% by weight of plasma-treated water, and 15 to 25% by weight of far-infrared treated water. Production of samgyetang using a low-salt salting agent. Provides a method.
상기 단계 3은 상기 전처리한 닭 100중량부에 저염도 염지제 1~5중량부를 투입하고 텀블러에서 30~35분 동안 염지하되, 상기 저염도 염지제는 저염도 소금 65~75중량%, 순한간장 10~20중량% 및 연잎발효액 10~20중량%를 포함하며, 상기 저염도 소금의 제조방법은, 천일염을 고구마식초에 20~30℃에서 1~2시간 동안 침지하는 단계; 및 상기 고구마식초에 침지된 천일염을 40~45℃에서 10~20분 동안 건조하는 단계; 를 포함하며, 상기 고구마식초의 제조방법은, 고구마를 정제수에 20~30℃에서 5~10분 동안 침지하는 단계; 상기 침지한 고구마를 90~95℃에서 30~40분 동안 가열하는 단계; 정제수 100중량부에 상기 가열된 고구마 20~25중량부를 가하고 110~115℃에서 30~40분 동안 가열하여 고구마추출액을 수득하는 단계; 상기 고구마추출액 100중량부에 액화효소 5~6중량부를 첨가하고 55℃에서 35~40분 동안 액화시키는 단계; 상기 액화된 고구마추출액 100중량부에 당화효소 5~6중량부를 첨가하고 55℃에서 40~45분 동안 당화시키는 단계; 상기 당화된 고구마추출액 100중량부에 효모 4~5중량부를 가하고 36~38℃에서 1~2일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계; 상기 알코올발효액 100중량부에 초산균 6~7중량부를 가하고 36~38℃에서 8~9일 동안 초산 발효시켜 초산발효액을 수득하는 단계; 및 상기 초산발효액을 22~25℃에서 7~8일 동안 숙성하는 단계; 를 포함한다.In step 3, 1 to 5 parts by weight of a low-salt salting agent is added to 100 parts by weight of the pre-treated chicken and salted in a tumbler for 30 to 35 minutes, and the low-salt salting agent includes 65 to 75% by weight of low-salt salt and mild soy sauce. It contains 10 to 20% by weight and 10 to 20% by weight of lotus leaf fermentation liquid, and the method for producing low-salt salt includes immersing sea salt in sweet potato vinegar at 20 to 30 ° C. for 1 to 2 hours; And drying the sea salt soaked in the sweet potato vinegar at 40-45°C for 10-20 minutes; It includes the steps of immersing sweet potatoes in purified water at 20-30°C for 5-10 minutes; Heating the soaked sweet potatoes at 90-95°C for 30-40 minutes; Adding 20 to 25 parts by weight of the heated sweet potato to 100 parts by weight of purified water and heating at 110 to 115°C for 30 to 40 minutes to obtain a sweet potato extract; Adding 5 to 6 parts by weight of liquefaction enzyme to 100 parts by weight of the sweet potato extract and liquefying it at 55°C for 35 to 40 minutes; Adding 5 to 6 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying at 55°C for 40 to 45 minutes; Adding 4 to 5 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 36 to 38°C for 1 to 2 days to obtain an alcohol fermentation broth; Adding 6 to 7 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and performing acetic acid fermentation at 36 to 38° C. for 8 to 9 days to obtain an acetic acid fermentation liquid; And maturing the acetic acid fermentation liquid at 22-25°C for 7-8 days; Includes.
상기 순한간장의 제조방법은, 어성초 추출액에 콩을 침지하여 콩을 불리는 단계(S 1); 녹차 추출액에 상기 불린 콩을 넣고 삶는 단계(S 2); 상기 삶은 콩을 으깨고 적하수오 분말을 첨가하고 성형하여 메주를 만드는 단계(S 3); 상기 성형된 메주를 발효시킨 후 건조하여 발효메주를 제조하는 단계(S 4); 소금물 및 상기 발효메주를 항아리에 넣고 1차 숙성시키는 단계(S 5); 상기 1차 숙성물을 고형물과 간장용액으로 분리하는 단계(S 6); 및 상기 분리된 간장용액 및 천궁 추출액을 항아리에 넣고 2차 숙성하는 단계(S 7); 를 포함하되, 상기 S 1은 20~25℃의 어성초 추출액 100중량부에 콩 75~80중량부를 1~2시간 동안 침지하여 콩을 불리는 단계이며, 상기 어성초 추출액은 증류수 100중량부에 어성초 10~20중량부를 넣고 3시간 동안 250℃에서 환류하여 추출한 후 여과하여 제조하며, 상기 S 2는 녹차 추출액 100중량부에 상기 불린 콩 50~55중량부를 넣고 105~110℃에서 1~2시간 동안 삶는 단계이며, 상기 녹차 추출액은 정제수 100중량부에 녹차 분말 10~20중량부를 가하고 95~100℃에서 24시간 동안 가열하여 제조하며, 상기 S 3은 상기 삶은 콩을 으깬 후, 상기 으깬 삶은 콩 100중량부에 적하수오 분말 1~5중량부를 첨가하고 성형하여 메주를 만드는 단계이며, 상기 S 4는 상기 성형된 메주를 20~25℃에서 3~4일 동안 발효시킨 후 메주 중량대비 수분함량이 6~10중량%가 되도록 건조하여 발효메주를 제조하는 단계이며, 상기 S 5는 소금물 100중량부에 대하여 상기 발효메주 65~70중량부를 항아리에 넣고 15~20℃에서 10~20일 동안 1차 숙성시키는 단계이며, 상기 소금물은 물 100중량부에 천일염 10~15중량%를 첨가하여 제조하며, 상기 S 7은 상기 간장용액 100중량부에 대하여 천궁 추출액 6~10중량부를 항아리에 넣고 25~30℃에서 10~20일 동안 2차 숙성하는 단계이며, 상기 천궁 추출액은 80%(v/v) 에탄올 100중량부에 천궁 분말 10~20중량부를 가하고 80℃에서 8시간 추출하여 제조한다. The method for producing the mild soy sauce includes the step of soaking the beans in Houttuynia cordata extract (S 1); Boiling the soaked beans in green tea extract (S 2); Crushing the boiled soybeans, adding red water powder, and molding them to make meju (S 3); Producing fermented meju by fermenting the formed meju and then drying it (S 4); Putting salt water and the fermented meju into a jar and performing primary maturation (S 5); Separating the primary ripened product into solids and soy sauce solution (S 6); And placing the separated soy sauce solution and Cheongung extract in a jar and performing secondary aging (S 7); Including, wherein the S 1 is a step of soaking beans by immersing 75 to 80 parts by weight of soybeans in 100 parts by weight of Houttuynia cordata extract at 20 to 25°C for 1 to 2 hours, and the Houttuynia cordata extract is 10 to 100 parts by weight of Houttuynia cordata in 100 parts by weight of distilled water. It is prepared by adding 20 parts by weight, extracting by refluxing at 250°C for 3 hours, and then filtering. The S2 is prepared by adding 50 to 55 parts by weight of the soaked beans to 100 parts by weight of green tea extract and boiling at 105 to 110°C for 1 to 2 hours. The green tea extract is prepared by adding 10 to 20 parts by weight of green tea powder to 100 parts by weight of purified water and heating at 95 to 100 ° C for 24 hours, and the S 3 is obtained by crushing the boiled beans and 100 parts by weight of the mashed boiled beans. This is a step of making meju by adding 1 to 5 parts by weight of sewage powder and molding it. In S 4, the formed meju is fermented at 20 to 25 ℃ for 3 to 4 days and the moisture content relative to the weight of meju is 6 to 10. This is a step of manufacturing fermented meju by drying it to % by weight, and the S 5 is the step of placing 65 to 70 parts by weight of the fermented meju in a jar relative to 100 parts by weight of salt water and primary maturing for 10 to 20 days at 15 to 20 ° C. The brine is prepared by adding 10 to 15% by weight of sea salt to 100 parts by weight of water, and the S 7 is prepared by placing 6 to 10 parts by weight of Cheongung extract in a jar with respect to 100 parts by weight of the soy sauce solution and stirring at 25 to 30 ° C. This is a secondary aging step for ~20 days, and the Cheongung extract is prepared by adding 10 to 20 parts by weight of Cheongung powder to 100 parts by weight of 80% (v/v) ethanol and extracting at 80°C for 8 hours.
상기 연잎발효액의 제조방법은, 연잎을 정제수에 15~18℃에서 40~50분 동안 침지하는 단계; 상기 침지된 연잎 100중량부에 정제수 500~600중량부를 가하고 1.7~1.8기압, 95~100℃에서 1~2시간 동안 추출하여 연잎추출액을 수득하는 단계; 및 상기 연잎추출액 100중량부에 연자방종균 6~7중량부를 가하고 25~28℃에서 20~24시간 동안 발효시킨 후 여과하는 단계; 를 포함하되, 상기 연자방종균의 제조방법은, 연자방 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 연자방 추출액을 수득하는 단계; 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 상기 배지 100중량부에 상기 연자방 추출액 40중량부를 가하고 25~28℃에서 10~12일 동안 발효시키는 단계; 를 포함한다.The method for producing the lotus leaf fermentation liquid includes immersing lotus leaves in purified water at 15 to 18° C. for 40 to 50 minutes; Adding 500 to 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf and extracting at 1.7 to 1.8 atm and 95 to 100°C for 1 to 2 hours to obtain lotus leaf extract; And adding 6 to 7 parts by weight of lotus leaf extract to 100 parts by weight of lotus leaf extract, fermenting at 25 to 28°C for 20 to 24 hours, and then filtering; However, the method for producing the above-mentioned lotus fungus includes the steps of adding 100 ml of sterilized water to 100 g of lotus seed, crushing it with a grinder, squeezing juice, and then filtering to obtain a lotion extract; Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; And adding 40 parts by weight of the lotus leaf extract to 100 parts by weight of the medium and fermenting at 25 to 28° C. for 10 to 12 days; Includes.
상기 단계 4는 찹쌀 및 멥쌀을 중량비 1:1로 혼합한 혼합쌀을 20~25℃의 침지수에 24~25시간 동안 침지하되, 상기 침지수는 산수유추출액 50~60중량%, 홍화추출액 35~45중량% 및 쇠비름추출액 1~10중량%를 포함하며, 상기 산수유추출액은 산수유 100중량부에 물 500~600중량부를 넣고 95~100℃에서 1~2시간 동안 가열하며, 상기 홍화추출액은 홍화 100중량부에 물 800~900중량부를 넣고 80~85℃에서 1~2시간 동안 가열하며, 상기 쇠비름 추출액은 쇠비름 100중량부에 물 300~400중량부를 넣고 90~95℃에서 1~2시간 동안 가열한다. In step 4, mixed rice mixed with glutinous rice and non-glutinous rice at a weight ratio of 1:1 is immersed in immersion water at 20 to 25 ℃ for 24 to 25 hours, and the immersion water is 50 to 60% by weight of Cornus officinalis extract and 35% by weight of safflower extract. It contains 45% by weight and 1-10% by weight of purslane extract, and the Cornus officinalis extract is prepared by adding 500-600 parts by weight of water to 100 parts by weight of Cornus officinalis and heating at 95-100°C for 1-2 hours, and the safflower extract is 100 parts by weight of safflower. Add 800 to 900 parts by weight of water and heat at 80 to 85°C for 1 to 2 hours. For the purslane extract, add 300 to 400 parts by weight of water to 100 parts by weight of purslane and heat at 90 to 95°C for 1 to 2 hours. do.
상기 단계 8은 정제수 60~70중량%, 블루베리발효액 20~30중량% 및 블루베리퓨레 5~15중량%를 혼합한 후 90~93℃에서 19~21분 동안 가열하여 육수를 제조하되, 상기 블루베리발효액은 블루베리 착즙액 100중량부에 아로니아 발효액 10~15중량부를 하고 30~33℃에서 10~12시간 동안 발효시키며, 상기 아로니아 발효액은 아로니아 45~50중량%, 프락토올리고당 45~50중량% 및 자일로스 1~6중량%를 혼합한 후 25~30℃에서 40~50일 동안 발효시키며, 상기 블루베리퓨레는 블루베리 착즙액 80~85중량%, 새싹보리추출액 10~15중량% 및 자일리톨 1~6중량%를 혼합하며, 상기 새싹보리추출액은 새싹보리 100중량부에 정제수 500~600중량부를 가하고 110~120℃에서 10~20분 동안 가열한 후 여과한다.In step 8, broth is prepared by mixing 60-70% by weight of purified water, 20-30% by weight of blueberry fermentation liquid, and 5-15% by weight of blueberry puree and then heating at 90-93°C for 19-21 minutes. The blueberry fermentation broth is made by adding 10 to 15 parts by weight of aronia fermentation broth to 100 parts by weight of blueberry juice and fermenting at 30 to 33°C for 10 to 12 hours. The aronia fermentation broth contains 45 to 50 weight percent of aronia and fructo-oligosaccharides. 45-50% by weight and 1-6% by weight of xylose are mixed and fermented at 25-30°C for 40-50 days, and the blueberry puree contains 80-85% by weight of blueberry juice and 10-10% of barley sprout extract. 15% by weight and 1 to 6% by weight of xylitol are mixed, and the sprout barley extract is prepared by adding 500 to 600 parts by weight of purified water to 100 parts by weight of sprout barley, heating at 110 to 120 ° C. for 10 to 20 minutes, and then filtering.
본 발명에 따른 저염도 염지제를 이용한 삼계탕의 제조방법은 짠 맛을 저감시킬 수 있는 장점이 있다.The method for producing samgyetang using a low-salt salting agent according to the present invention has the advantage of reducing the salty taste.
또한, 본 발명에 따른 저염도 염지제를 이용한 삼계탕의 제조방법은 닭과 육수가 접촉되지 않도록 포장함으로써 유통기한을 연장시킬 수 있는 장점이 있다. In addition, the method of manufacturing samgyetang using a low-salt salting agent according to the present invention has the advantage of extending the shelf life by packaging the chicken so that it does not come into contact with the broth.
또한, 본 발명에 따른 저염도 염지제를 이용한 삼계탕의 제조방법은 닭과 육수를 분리 포장함으로써 제조 후 일정기간 이후에도 조직감이 우수한 장점이 있다.In addition, the method of producing samgyetang using a low-salt salting agent according to the present invention has the advantage of excellent texture even after a certain period of time after production by separately packaging chicken and broth.
또한, 본 발명에 따른 저염도 염지제를 이용한 삼계탕의 제조방법은 담백한 맛을 향상시킬 수 있는 장점이 있으며, 닭의 잡내를 제거할 수 있는 장점이 있다.In addition, the method of manufacturing samgyetang using a low-salt salting agent according to the present invention has the advantage of improving the light taste and removing the odor of chicken.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail as follows.
먼저, 본 발명에 따른 저염도 염지제를 이용한 삼계탕의 제조방법을 설명한다.First, a method for producing samgyetang using a low-salt salting agent according to the present invention will be described.
본 발명의 저염도 염지제를 이용한 삼계탕의 제조방법은,The method for producing samgyetang using the low-salt salting agent of the present invention,
닭을 혼합수를 이용하여 세척하는 단계(단계 1);Washing the chicken using mixed water (step 1);
상기 세척한 닭을 전처리하는 단계(단계 2);Pretreating the washed chicken (step 2);
상기 전처리한 닭을 저염도 염지제를 이용하여 염지하는 단계(단계 3);Salting the pretreated chicken using a low-salt salting agent (step 3);
찹쌀 및 멥쌀을 혼합한 혼합쌀을 침지수에 침지하는 단계(단계 4);Immersing mixed rice of glutinous rice and non-glutinous rice in immersion water (step 4);
상기 염지한 닭의 배에 상기 침지한 혼합쌀, 대추, 은행, 인삼 및 더덕을 넣는 단계(단계 5);Adding the soaked mixed rice, jujube, ginkgo, ginseng, and deodeok to the marinated chicken stomach (step 5);
상기 혼합쌀, 대추, 은행, 인삼 및 더덕이 투입된 닭을 후처리하는 단계(단계 6);Post-processing the chicken into which the mixed rice, jujube, ginkgo, ginseng, and deodeok were added (step 6);
상기 후처리한 닭을 가열하는 단계(단계 7);Heating the post-treated chicken (step 7);
육수를 제조하는 단계(단계 8);Preparing broth (step 8);
상기 가열된 닭 및 육수를 냉각하는 단계(단계 9); 및Cooling the heated chicken and broth (step 9); and
상기 냉각된 닭을 1차 포장하고, 상기 1차 포장된 닭 및 상기 냉각된 육수를 2차 포장하는 단계(단계 10);Primary packaging the cooled chicken, and secondary packaging the primary packaging chicken and the cooled broth (step 10);
를 포함한다.Includes.
상기 단계 1은 닭을 혼합수를 이용하여 세척하는 단계이다.Step 1 is a step of washing the chicken using mixed water.
상기 혼합수는 자화수 50~60중량%, 플라즈마 처리수 20~30중량% 및 원적외선 처리수 15~25중량%를 포함한다. The mixed water includes 50-60% by weight of magnetized water, 20-30% by weight of plasma-treated water, and 15-25% by weight of far-infrared ray-treated water.
본 발명은 닭을 상기 혼합수를 이용하여 세척함으로써 삼계탕의 담백한 맛을 향상시킨 장점이 있다.The present invention has the advantage of improving the light taste of samgyetang by washing the chicken using the mixed water.
상기 자화수는 네오듐(Neodymium) 자석과 같은 강자석을 이용하여 물이 갖는 통상적인 구조인 5각수를 6각수 형태로 전환시킨 물을 의미한다.The magnetized water refers to water in which pentagonal water, which is a typical structure of water, is converted into hexagonal water using a strong magnet such as a neodymium magnet.
물의 분자구조는 - 이온의 산소원자 1개와 + 이온의 수소 원자 2개가 서로 결합되어 이루어진 것으로 0~100℃에서는 액체상태, 0℃ 이하에서는 고체화, 100℃ 이상에서는 기체화되며, 고체 및 기체상태에서는 부피가 늘어난다.The molecular structure of water is made up of one oxygen atom of a - ion and two hydrogen atoms of a + ion bonded together. It is in a liquid state at 0 to 100℃, solidifies below 0℃, and vaporizes above 100℃, and is in solid and gaseous states. The volume increases.
6각형의 구조화된 자화수 내에서는 어떠한 세균이라도 물분자내에 있는 산소를 흡수할 수 없고, 일반적인 물에 비해 6배나 많은 + 이온의 수소원자와 - 이온의 산소원자가 서로 결합하는 과정에서 필연적으로 보유하게 되는 0.5가우스 정도의 자기에너지에 의해 여러 가지 제재를 받아 세균의 생존이 어렵게 되며 또 생존한다 하더라도 번식이 불가능하여 마침내 소멸하고 만다.In the hexagonal structured magnetized water, no bacteria can absorb the oxygen contained in the water molecules, and the hydrogen atoms of the + ions and the oxygen atoms of the - ions, which are 6 times more than in ordinary water, are inevitably retained in the process of combining with each other. The survival of bacteria becomes difficult due to various restrictions caused by magnetic energy of about 0.5 Gauss, and even if they survive, they are unable to reproduce and eventually die out.
상기 플라즈마 처리수는 정제수에 직접 플라즈마를 조사하여 제조한다. The plasma treated water is manufactured by directly irradiating plasma to purified water.
플라즈마는 다양한 이온, 전자, 자유라디칼, 중성입자, 광자 등을 포함하여 창상, 혈전, 멸균, 구강질환 치료 등에 효과가 있다. Plasma contains various ions, electrons, free radicals, neutral particles, and photons, and is effective in treating wounds, blood clots, sterilization, and oral diseases.
정제수 표면에서 이격된 지점에 플라즈마 방전부를 배치하고 정제수에 플라즈마가 방전 조사되게 하며, 이때 정제수의 증발을 방지할 수 있는 수단을 제공하는 것이 바람직하다. 플라즈마 처리시간은 35~40분 일 수 있다.It is desirable to arrange a plasma discharge unit at a point away from the surface of the purified water and irradiate the plasma discharge to the purified water, and to provide a means to prevent evaporation of the purified water. Plasma treatment time may be 35 to 40 minutes.
상기 원적외선 처리수는 물을 원적외선 처리장치로 처리하여 물의 분자구조를 변화시켜 물분자와 순한간장과의 혼합을 빠르게 한다.The far-infrared treated water changes the molecular structure of water by treating water with a far-infrared treatment device, thereby speeding up the mixing of water molecules with mild soy sauce.
상기 단계 2는 상기 세척한 닭을 전처리하는 단계이다.Step 2 is a step of pre-treating the washed chicken.
상기 전처리는 상기 세척한 닭의 내장 및 기름을 제거하는 단계이다.The pretreatment is a step of removing the internal organs and oil of the washed chicken.
상기 단계 3은 상기 전처리한 닭 100중량부에 저염도 염지제 1~5중량부를 투입하고 텀블러에서 30~35분 동안 염지하는 단계이다. Step 3 is a step of adding 1 to 5 parts by weight of a low-salt salting agent to 100 parts by weight of the pretreated chicken and salting in a tumbler for 30 to 35 minutes.
상기 저염도 염지제는 저염도 소금 65~75중량%, 순한간장 10~20중량% 및 연잎발효액 10~20중량%를 포함한다.The low-salt salting agent includes 65-75% by weight of low-salt salt, 10-20% by weight of mild soy sauce, and 10-20% by weight of lotus leaf fermentation liquid.
본 발명은 닭을 상기 저염도 염지제를 이용하여 염지함으로써 짠맛을 감소시킨 장점이 있으며, 닭의 잡내를 제거할 수 있는 장점이 있다. The present invention has the advantage of reducing the salty taste by salting the chicken using the low-salt salting agent and removing the odor of the chicken.
상기 저염도 소금의 제조방법은,The method for producing the low-salt salt is,
천일염을 고구마식초에 20~30℃에서 1~2시간 동안 침지하는 단계; 및Soaking sea salt in sweet potato vinegar at 20-30°C for 1-2 hours; and
상기 고구마식초에 침지된 천일염을 40~45℃에서 10~20분 동안 건조하는 단계; 를 포함한다.Drying the sea salt soaked in the sweet potato vinegar at 40-45°C for 10-20 minutes; Includes.
상기 고구마식초의 제조방법은,The method for producing the sweet potato vinegar is,
고구마를 정제수에 20~30℃에서 5~10분 동안 침지하는 단계;Soaking sweet potatoes in purified water at 20-30°C for 5-10 minutes;
상기 침지한 고구마를 90~95℃에서 30~40분 동안 가열하는 단계;Heating the soaked sweet potatoes at 90-95°C for 30-40 minutes;
정제수 100중량부에 상기 가열된 고구마 20~25중량부를 가하고 110~115℃에서 30~40분 동안 가열하여 고구마추출액을 수득하는 단계;Adding 20 to 25 parts by weight of the heated sweet potato to 100 parts by weight of purified water and heating at 110 to 115°C for 30 to 40 minutes to obtain a sweet potato extract;
상기 고구마추출액 100중량부에 액화효소 5~6중량부를 첨가하고 55℃에서 35~40분 동안 액화시키는 단계;Adding 5 to 6 parts by weight of liquefaction enzyme to 100 parts by weight of the sweet potato extract and liquefying it at 55°C for 35 to 40 minutes;
상기 액화된 고구마추출액 100중량부에 당화효소 5~6중량부를 첨가하고 55℃에서 40~45분 동안 당화시키는 단계;Adding 5 to 6 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying at 55°C for 40 to 45 minutes;
상기 당화된 고구마추출액 100중량부에 효모 4~5중량부를 가하고 36~38℃에서 1~2일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계;Adding 4 to 5 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 36 to 38°C for 1 to 2 days to obtain an alcohol fermentation broth;
상기 알코올발효액 100중량부에 초산균 6~7중량부를 가하고 36~38℃에서 8~9일 동안 초산 발효시켜 초산발효액을 수득하는 단계; 및Adding 6 to 7 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and performing acetic acid fermentation at 36 to 38° C. for 8 to 9 days to obtain an acetic acid fermentation liquid; and
상기 초산발효액을 22~25℃에서 7~8일 동안 숙성하는 단계;Aging the acetic acid fermentation liquid at 22-25°C for 7-8 days;
를 포함한다.Includes.
상기 순한간장의 제조방법은,The method for producing the mild soy sauce is,
어성초 추출액에 콩을 침지하여 콩을 불리는 단계(S 1);A step of soaking the beans in Houttuynia cordata extract (S 1);
녹차 추출액에 상기 불린 콩을 넣고 삶는 단계(S 2);Boiling the soaked beans in green tea extract (S 2);
상기 삶은 콩을 으깨고 적하수오 분말을 첨가하고 성형하여 메주를 만드는 단계(S 3);Crushing the boiled soybeans, adding red water powder, and molding them to make meju (S 3);
상기 성형된 메주를 발효시킨 후 건조하여 발효메주를 제조하는 단계(S 4);Producing fermented meju by fermenting the formed meju and then drying it (S 4);
소금물 및 상기 발효메주를 항아리에 넣고 1차 숙성시키는 단계(S 5);Putting salt water and the fermented meju into a jar and performing primary maturation (S 5);
상기 1차 숙성물을 고형물과 간장용액으로 분리하는 단계(S 6); 및Separating the primary ripened product into solids and soy sauce solution (S 6); and
상기 분리된 간장용액 및 천궁 추출액을 항아리에 넣고 2차 숙성하는 단계(S 7);Putting the separated soy sauce solution and Cheongung extract into a jar and performing secondary aging (S 7);
를 포함한다.Includes.
상기 S 1은 20~25℃의 어성초 추출액 100중량부에 콩 75~80중량부를 1~2시간 동안 침지하여 콩을 불리는 단계이다. 콩을 20℃ 미만의 어성초 추출액에 1시간 미만으로 침지시킬 경우에는 간장의 맛을 부드럽게 만드는 효과가 떨어질 수 있으며, 콩을 25℃ 초과의 어성초 추출액에 2시간 초과하여 침지시킬 경우에는 콩이 침지된 어성초 추출액에 콩의 유효성분이 용출되는 문제가 있다.The S 1 is a step in which beans are soaked by soaking 75 to 80 parts by weight of soybeans in 100 parts by weight of Houttuynia cordata extract at 20 to 25°C for 1 to 2 hours. If soybeans are soaked in Houttuynia cordata extract below 20℃ for less than 1 hour, the effect of softening the taste of soy sauce may be reduced. If soybeans are soaked in Houttuynia cordata extract above 25℃ for more than 2 hours, the soaked beans may be damaged. There is a problem with the active ingredients of soybeans being leached into Houttuynia cordata extract.
상기 어성초 추출액은 증류수 100중량부에 어성초 10~20중량부를 넣고 3시간 동안 250℃에서 환류하여 추출한 후 여과하여 제조한다. The Houttuynia cordata extract is prepared by adding 10 to 20 parts by weight of Houttuynia cordata to 100 parts by weight of distilled water, extracting by refluxing at 250°C for 3 hours, and then filtering.
상기 어성초란 삼백초과의 약모밀(Houttuynia cordata Thunberg)의 개화기의 지상부를 말한다. 생김새는 줄기에 세로주름이 있고 마디가 분명하다. 밑의 마디에는 가는 뿌리가 남아 있고 질은 무르며 꺾어지기 쉽다. 잎은 말려 있거나, 쭈그러져 있으나 펴면 심장형으로 되어 있다. 잎은 끝이 뾰족하고 윗면은 어두운 황록색이나 황갈색이고 아랫면은 회녹색이나 회갈색이다. 어성초는 해열, 배농작용이 뛰어나 폐농양으로 인한 기침, 피고름을 토할때, 폐렴, 급만성기관지염, 장염, 요로감염증, 종기에 쓰며, 열이 많고 소변을 못볼 때 사용한다. 약리작용으로 항균작용, 면역증강작용, 항염증작용, 이뇨작용, 진해작용이 보고되었다.The term Houttuynia cordata Thunberg refers to the above-ground part of the flowering stage of Houttuynia cordata Thunberg. The appearance is that the stem has vertical wrinkles and the nodes are clear. Fine roots remain at the lower nodes, and the quality is soft and easy to break. The leaves are curled or wrinkled, but when unfolded, they are heart-shaped. The leaves have sharp ends, the upper side is dark yellow-green or yellow-brown, and the lower side is gray-green or gray-brown. Houttuynia cordata has excellent antipyretic and drainage properties and is used for coughing due to lung abscess, vomiting of blood and pus, pneumonia, acute and chronic bronchitis, enteritis, urinary tract infection, and boils. It is also used when you have a lot of fever and cannot urinate. Antibacterial, immune-boosting, anti-inflammatory, diuretic, and antitussive effects have been reported as pharmacological effects.
상기 S 2는 녹차 추출액 100중량부에 상기 불린 콩 50~55중량부를 넣고 105~110℃에서 1~2시간 동안 삶는 단계이다. 상기 녹차 추출액에 불린 콩을 넣고 105℃ 미만의 온도에서 1시간 미만 삶으면 간장의 맛을 부드럽게 만드는 효과가 떨어질 수 있고, 110℃ 초과의 온도에서 2시간 초과하여 삶으면 불린 콩의 조직이 파괴되어 콩의 외부면이 갈라지거나 부서져 콩의 유효성분이 외부로 용출될 수 있다. The S 2 is a step in which 50 to 55 parts by weight of the soaked beans are added to 100 parts by weight of green tea extract and boiled at 105 to 110° C. for 1 to 2 hours. If soaked beans are added to the green tea extract and boiled for less than 1 hour at a temperature below 105°C, the effect of softening the taste of soy sauce may be reduced, and if boiled for more than 2 hours at a temperature above 110°C, the tissue of the soaked beans may be destroyed. The outer surface of the soybean may crack or break, causing the active ingredient in the soybean to leach out.
상기 녹차 추출액은 정제수 100중량부에 녹차 분말 10~20중량부를 가하고 95~100℃에서 24시간 동안 가열하여 제조한다. The green tea extract is prepared by adding 10 to 20 parts by weight of green tea powder to 100 parts by weight of purified water and heating at 95 to 100°C for 24 hours.
상기 녹차(green tea)는 신경과 근육의 긴장을 완화시켜 준다. 원산지가 중국으로 알려지고 있는 차나무는 후피향 나무과에 속하는 상록활엽관목이다. 잎은 차로, 열매는 착유해서 기름으로, 줄기는 단추감으로 이용된다. 녹차에 들어있는 카테킨은 체내에 활성산소를 제거하는 항산화효과가 비타민E의 50배, 비타민C의 100배나 높은 것으로 알려져 있다.The green tea relieves nerve and muscle tension. The tea tree, whose origin is known to be China, is an evergreen broad-leaved shrub belonging to the pachyderm family. The leaves are used as tea, the fruits are extracted into oil, and the stems are used as buttons. The catechin contained in green tea is known to have an antioxidant effect that removes free radicals in the body, 50 times higher than vitamin E and 100 times higher than vitamin C.
상기 S 3은 상기 삶은 콩을 으깬 후, 상기 으깬 삶은 콩 100중량부에 적하수오 분말 1~5중량부를 첨가하고 성형하여 메주를 만드는 단계이다. The S3 is a step of making meju by crushing the boiled soybeans, adding 1 to 5 parts by weight of dropper powder to 100 parts by weight of the mashed boiled soybeans, and molding them.
상기 으깬 삶은 콩 100중량부에 적하수오 분말 1중량부 미만 첨가하면 간장의 맛을 부드럽게 만드는 효과가 떨어지며, 5중량부 초과 첨가하면 적하수오의 향이 너무 강해 기호도가 떨어질 수 있다.If you add less than 1 part by weight of the powdered soybeans to 100 parts by weight of the mashed boiled beans, the effect of softening the taste of soy sauce will be reduced, and if you add more than 5 parts by weight, the scent of the dried soybeans will be too strong, which may reduce your preference.
상기 적하수오는 여귀과 식물인 붉은조롱(Polygonum multiflorum Thunb)의 덩이뿌리를 말린 것이다. 붉은조롱은 각지에서 심는다. 가을이나 봄에 덩이뿌리를 캐 잔뿌리를 다듬어 버리고 물에 씻어 햇볕에 말리거나 증기에 쪄서 말린다. 맛은 달고 쓰며 성질은 약간 따뜻하다. 간경·신경에 작용한다. 간·신을 강화하고 정혈을 보충하며 뼈와 근육을 튼튼하게 한다. 또한 대변이 통하게 하고 헌데를 잘 아물게 한다. 약리 실험에서 강심 작용, 장 연동 운동 강화 작용, 장에서의 콜레스테롤 흡수 억제 작용, 항균 작용 등이 밝혀졌다.The dripping water is made from dried tubers of Polygonum multiflorum Thunb, a plant in the Polygonum multiflorum Thunb family. Red marigolds are planted in various places. Dig up the tubers in fall or spring, trim the fine roots, wash them in water, dry them in the sun or steam them. The taste is sweet and bitter and the nature is slightly warm. It acts on the liver and nerves. Strengthens the liver and kidneys, replenishes blood, and strengthens bones and muscles. It also allows stool to pass through and heals sores well. Pharmacological experiments revealed that it has a cardiotonic effect, an action to strengthen intestinal peristalsis, an action to inhibit cholesterol absorption in the intestines, and an antibacterial action.
상기 S 4는 상기 성형된 메주를 20~25℃에서 3~4일 동안 발효시킨 후 메주 중량대비 수분함량이 6~10중량%가 되도록 건조하여 발효메주를 제조하는 단계이다. The S4 is a step of producing fermented meju by fermenting the formed meju at 20-25°C for 3-4 days and then drying it so that the moisture content is 6-10% by weight based on the weight of the meju.
상기 20℃ 미만의 온도에서 3일 미만으로 발효시킬 경우에는 상기 성형된 메주가 충분히 발효되지 못할 수 있으며, 상기 25℃ 초과의 온도에서 4일 초과하여 발효시킬 경우에는 상기 성형된 메주에서 이상 발효되어 제조된 간장의 고유한 맛, 향, 색이 변질될 수 있다.When fermented for less than 3 days at a temperature below 20°C, the formed meju may not be sufficiently fermented, and when fermented for more than 4 days at a temperature above 25°C, the formed meju may ferment abnormally. The unique taste, aroma, and color of manufactured soy sauce may be deteriorated.
상기 S 5는 소금물 100중량부에 대하여 상기 발효메주 65~70중량부를 항아리에 넣고 15~20℃에서 10~20일 동안 1차 숙성시키는 단계이다. 상기 숙성온도와 숙성기간은 메주 숙성정도에 영향을 미치는 요인으로 숙성온도가 낮거나 높아도 숙성이 적절히 이루어지지 않고, 숙성기간이 너무 짧거나 길게 되면 맛에 많은 영향을 주기 때문에 간장의 풍미를 가장 우수하게 나타낼 수 있는 숙성 온도와 기간을 유지하는 것이 매우 중요하다.The S 5 is the step of placing 65 to 70 parts by weight of the fermented meju in a jar relative to 100 parts by weight of salt water and performing primary maturing at 15 to 20 ° C. for 10 to 20 days. The ripening temperature and maturation period are factors that affect the degree of maturation of meju. Even if the maturation temperature is low or high, maturation does not occur properly, and if the maturation period is too short or too long, it greatly affects the taste, so the flavor of soy sauce is the best. It is very important to maintain a ripening temperature and period that can be clearly expressed.
상기 소금물은 물 100중량부에 천일염 10~15중량%를 첨가하여 제조한다. 물 100중량부에 천일염 10중량부 미만 첨가하면 오염미생물이 생육하는 문제가 있고, 15중량% 초과 첨가하면 숙성이 되지 않는 문제가 있다. The salt water is prepared by adding 10 to 15% by weight of sea salt to 100 parts by weight of water. If less than 10 parts by weight of sea salt is added to 100 parts by weight of water, there is a problem with the growth of contaminating microorganisms, and if more than 15% by weight is added, there is a problem that ripening does not occur.
상기 S 6은 1차 숙성물을 고형물과 간장용액으로 분리하는 단계이다.The S 6 is a step of separating the first ripened product into solids and soy sauce solution.
상기 S 7은 상기 간장용액 100중량부에 대하여 천궁 추출액 6~10중량부를 항아리에 넣고 25~30℃에서 10~20일 동안 2차 숙성하는 단계이다. The S 7 is a step in which 6 to 10 parts by weight of Cheongung extract is placed in a jar relative to 100 parts by weight of the soy sauce solution and subjected to secondary aging at 25 to 30° C. for 10 to 20 days.
상기 간장용액에 천궁 추출액을 포함하고 2차 숙성하므로써 간장의 맛을 더욱 부드럽게 만들 수 있다. By including Cheongung extract in the soy sauce solution and performing secondary aging, the taste of soy sauce can be made more mellow.
상기 천궁 추출액은 80%(v/v) 에탄올 100중량부에 천궁 분말 10~20중량부를 가하고 80℃에서 8시간 추출하여 제조한다. The Cheongung extract is prepared by adding 10 to 20 parts by weight of Cheongung powder to 100 parts by weight of 80% (v/v) ethanol and extracting at 80°C for 8 hours.
상기 천궁(Cnidii Rhizoma)은 산형과에 속한 다년생 초본인 천궁 시디움 오피스내일 마키노(Cnidium officinale MAKINO)의 근경을 건조한 것으로, 9~10월에 채취하여 전열을 제거한 것을 주건한다. 혈액순환을 돕고 통증을 가라앉히는 진통효과가 있어 두통에도 자주 응용되며, 간장의 기능을 활성화시켜 주는 효능과 더불어 빈혈에 적용하면 조혈작용을 하는 것으로 알려져 있다.The Cnidii Rhizoma is the dried rhizome of Cnidium officinale MAKINO, a perennial herb belonging to the Umbrella family. It is collected in September and October and the entire row is removed. It has an analgesic effect that helps blood circulation and relieves pain, so it is often applied to headaches. In addition to its effect in activating the function of the liver, it is known to have a hematopoietic effect when applied to anemia.
상기 연잎발효액의 제조방법은,The method for producing the lotus leaf fermentation liquid is,
연잎을 정제수에 15~18℃에서 40~50분 동안 침지하는 단계;Immersing lotus leaves in purified water at 15-18°C for 40-50 minutes;
상기 침지된 연잎 100중량부에 정제수 500~600중량부를 가하고 1.7~1.8기압, 95~100℃에서 1~2시간 동안 추출하여 연잎추출액을 수득하는 단계; 및Adding 500 to 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf and extracting at 1.7 to 1.8 atm and 95 to 100°C for 1 to 2 hours to obtain lotus leaf extract; and
상기 연잎추출액 100중량부에 연자방종균 6~7중량부를 가하고 25~28℃에서 20~24시간 동안 발효시킨 후 여과하는 단계;Adding 6 to 7 parts by weight of lotus leaf extract to 100 parts by weight of the lotus leaf extract, fermenting at 25 to 28°C for 20 to 24 hours, and then filtering;
를 포함한다.Includes.
상기 연자방종균의 제조방법은,The method for producing the above-mentioned soft-shelled fungus is,
연자방 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 연자방 추출액을 수득하는 단계;Adding 100 ml of sterilized water to 100 g of lotus root, crushing it with a grinder, extracting juice, and then filtering to obtain a lotion extract;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
상기 배지 100중량부에 상기 연자방 추출액 40중량부를 가하고 25~28℃에서 10~12일 동안 발효시키는 단계;Adding 40 parts by weight of the lotus extract to 100 parts by weight of the medium and fermenting at 25 to 28°C for 10 to 12 days;
를 포함한다.Includes.
상기 단계 4는 찹쌀 및 멥쌀을 중량비 1:1로 혼합한 혼합쌀을 20~25℃의 침지수에 24~25시간 동안 침지하는 단계이다.Step 4 is a step of immersing mixed rice in which glutinous rice and non-glutinous rice are mixed at a weight ratio of 1:1 in immersion water at 20 to 25 ° C. for 24 to 25 hours.
상기 침지수는 산수유추출액 50~60중량%, 홍화추출액 35~45중량% 및 쇠비름추출액 1~10중량%를 포함한다.The steeping water contains 50 to 60% by weight of Cornus officinalis extract, 35 to 45% by weight of safflower extract, and 1 to 10% by weight of purslane extract.
본 발명은 혼합쌀을 상기 침지수에 침지함으로써 삼계탕의 담백한 맛을 향상시키는 장점이 있다.The present invention has the advantage of improving the light taste of samgyetang by immersing mixed rice in the immersion water.
상기 산수유추출액은 산수유 100중량부에 물 500~600중량부를 넣고 95~100℃에서 1~2시간 동안 가열하여 제조한다. The Cornus officinalis extract is prepared by adding 500 to 600 parts by weight of water to 100 parts by weight of Cornus officinalis and heating it at 95 to 100°C for 1 to 2 hours.
상기 산수유(Cornus fructus)는 산수유나무(Cornus officinalis)의 열매의 씨를 제거하여 건조한 과육으로서, 예로부터 약용식물로 이용되어 왔으며, 간경, 신경에 좋고 항암작용이 있다고 알려져 있다. 산수유의 성분은 갈릭산, 말산, 우솔릭산과 로가닌, 스웨로사이드 같은 이리도이드(iridoid) 배당체 등이 있으며, 항산화 및 항염 효과가 우수한 것으로 보고되었다. Cornus fructus is the dried pulp obtained by removing the seeds of the fruit of Cornus officinalis , and has been used as a medicinal plant since ancient times, and is known to be good for the liver and nerves and to have anti-cancer properties. Cornus officinalis contains gallic acid, malic acid, ursolic acid, and iridoid glycosides such as loganin and sweroside, and has been reported to have excellent antioxidant and anti-inflammatory effects.
상기 홍화추출액은 홍화 100중량부에 물 800~900중량부를 넣고 80~85℃에서 1~2시간 동안 가열하여 제조한다. The safflower extract is prepared by adding 800 to 900 parts by weight of water to 100 parts by weight of safflower and heating at 80 to 85°C for 1 to 2 hours.
상기 홍화(Carthamus tinctorius)는 도라지목의 국화과에 속하는 1년생 초본으로, 홍화씨는 리놀레산, 식물성스테롤 등이 풍부하며 세로토닌 유도체, 리그난 등의 폴리페놀 화합물이 함유되어 있어 항산화 활성, 콜레스테롤 저하작용, 항암, 항염증의 효능이 있는 것으로 알려져 있다.The safflower ( Carthamus tinctorius ) is an annual herb belonging to the Asteraceae family of the bellflower family. Safflower seeds are rich in linoleic acid and plant sterols and contain polyphenol compounds such as serotonin derivatives and lignans, which have antioxidant activity, cholesterol-lowering effect, anti-cancer, and anti-cancer properties. It is known to have anti-inflammatory effects.
상기 쇠비름 추출액은 쇠비름 100중량부에 물 300~400중량부를 넣고 90~95℃에서 1~2시간 동안 가열하여 제조한다. The purslane extract is prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of purslane and heating at 90 to 95 ° C. for 1 to 2 hours.
상기 쇠비름(Portulaca oleracea)은 쇠비름과의 한해살이 식물로서, 민간요법에서 붓기 완화에 효능이 있어 피부진정제로서 사용되어 왔다. 임상적으로는 피부궤양, 피부염 등의 상처나 질병 치료에 사용되었다. 쇠비름은 쿠마린, 플라보노이드, 비타민 C와 같은 성분들을 함유하고 있어 항산화 활성이 뛰어나고, 항암, 항염 등의 다양한 효능이 있다고 알려져 있다.The purslane ( Portulaca oleracea ) is an annual plant of the purslane family, and has been used as a skin soothing agent in folk medicine due to its effectiveness in alleviating swelling. Clinically, it was used to treat wounds and diseases such as skin ulcers and dermatitis. Purslane contains ingredients such as coumarin, flavonoids, and vitamin C, so it has excellent antioxidant activity and is known to have various effects such as anti-cancer and anti-inflammatory.
상기 단계 5는 상기 염지한 닭 100중량부에 상기 침지한 혼합쌀 10~20중량부, 대추 1~5중량부, 은행 1~5중량부, 인삼 1~5중량부 및 더덕 1~5중량부을 넣는 단계이다. In step 5, 10 to 20 parts by weight of the soaked mixed rice, 1 to 5 parts by weight of jujube, 1 to 5 parts by weight of ginkgo, 1 to 5 parts by weight of ginseng, and 1 to 5 parts by weight of deodeok are added to 100 parts by weight of the cured chicken. This is the insertion step.
상기 대추(Zizyphus jujuba var. inermis Rehder)는 갈매나무과(Ramnace)의 지지퍼스(Zizyphus)속, 낙엽, 활엽향목의 열매로서 현재 40여종의 품종과 400여종의 변종이 있는 것으로 알려져 있다. 예로부터 대추는 자양강장의 효과가 있고 이뇨제, 견이통 완화제, 만성기관지염, 거담제, 결핵, 위의 허한증을 치료하는 효능 등 46가지 약리효과가 있어 우리나라 사람 대부분 약을 달일 때나 물을 끓일 때 대추 한두 알씩은 넣어서 끓이는 풍습이 있다. 뿐만 아니라 대추는 소화완화, 강장, 항알레르기, 간 보호 작용이 있으며 그 밖에 대장암과 같은 성인병 예방, 결핵, 기관지염 및 신경쇠약에 치료효과가 있다.The jujube ( Zizyphus jujuba var. inermis Rehder ) is a fruit of the deciduous, broad-leaved jujube of the Zizyphus genus of the Ramnace family, and is currently known to have over 40 varieties and 400 varieties. Since ancient times, jujube has a nourishing tonic effect and has 46 medicinal effects, including diuretic, canine pain reliever, chronic bronchitis, expectorant, tuberculosis, and the effect of treating stomach lethargy. Most Koreans use jujube when making medicine or boiling water. There is a custom of boiling with one or two eggs at a time. In addition, jujube has digestive-relieving, tonic, anti-allergic, and liver-protective effects, and is also effective in preventing adult diseases such as colon cancer and treating tuberculosis, bronchitis, and nervous breakdown.
상기 은행은 한방에서 은행나무의 성숙한 종자를 건조하여 종자의 껍질을 제거한 것으로서 이를 식용으로 한다. 은행에는 청산배당체, 지베렐린(gibberellin), 싸이토키닌(cytokinin) 등을 함유하고 있으며 단백질 6.4%, 지방 2.4%, 탄수화물 36%, 칼륨 0.01%, 인 0.218%, 철 0.001%, 카로틴 0.32%, 비타민 B2 0.05%, 그리고 많은 종류의 아미노산도 함유하고 있다.The ginkgo is made by drying the mature seeds of the ginkgo tree in oriental medicine and removing the seed skin, and it is used as food. Ginkgo nuts contain cyanogenic glycosides, gibberellin, cytokinin, etc., 6.4% protein, 2.4% fat, 36% carbohydrate, 0.01% potassium, 0.218% phosphorus, 0.001% iron, 0.32% carotene, and vitamins. It also contains 0.05% B2 and many types of amino acids.
상기 인삼은 체내 효소를 활성화시켜 신진대사를 촉진하고 피로 회복을 앞당기는 효과를 지닌 것으로 알려져 있으며, 그 효능에 대해서는 과거로부터 많은 의서에서 언급하고 있다.The ginseng is known to have the effect of activating enzymes in the body to promote metabolism and accelerate recovery from fatigue, and its efficacy has been mentioned in many medical books from the past.
상기 더덕(Codonopsis lanceolata)은 초롱꽃과에 속하는 식물로써, 한국, 중국, 일본의 산간지방에서 야생하는 다년생 초본으로서 원산지는 아시아 중동부이며 봄, 가을에 뿌리를 채취하여 사용 하는데 기호품으로도 상당한 인기가 있는 식물이다. 더덕은 거담, 진해, 강장, 해열 등의 약효가 있으며 인후염, 임파선염, 종기 등의 치료에 효과적인 약용 식물로 알려져 있다. Codonopsis lanceolata is a plant belonging to the Campanula family. It is a perennial herb that grows wild in mountainous regions of Korea, China, and Japan. Its origin is in central and eastern Asia. The root is collected in spring and fall and used, and is quite popular as a luxury item. It is a plant. Deodeok has medicinal properties such as expectorant, antitussive, tonic, and antipyretic, and is known to be an effective medicinal plant in the treatment of sore throat, lymphadenitis, and boils.
본 발명은 닭의 배에 대추, 은행, 인삼 및 더덕을 투입함으로써 삼계탕의 담백한 맛을 더욱 향상시키는 장점이 있다.The present invention has the advantage of further improving the light taste of samgyetang by adding jujube, ginkgo, ginseng, and deodeok to the chicken's stomach.
상기 단계 6은 상기 혼합쌀, 대추, 은행, 인삼 및 더덕이 투입된 닭의 다리를 교차시켜 닭의 배 안에 있는 내용물을 고정시키는 단계이다.Step 6 is a step of fixing the contents in the chicken's stomach by crossing the legs of the chicken into which the mixed rice, jujube, ginkgo, ginseng, and deodeok are added.
상기 단계 7은 상기 후처리한 닭을 95~97℃에서 17~23분 동안 가열하는 단계이다.Step 7 is a step of heating the post-treated chicken at 95 to 97°C for 17 to 23 minutes.
상기 후처리한 닭을 95℃ 미만의 온도에서 17분 미만 가열하면 소비자가 취식 시 오랫동안 조리해야 하는 문제가 있고, 97℃ 초과의 온도에서 23분 초과 가열하면 조직감이 떨어지는 문제가 있다.If the post-treated chicken is heated for less than 17 minutes at a temperature below 95°C, there is a problem that consumers have to cook it for a long time before eating, and if it is heated for more than 23 minutes at a temperature above 97°C, there is a problem that the texture deteriorates.
상기 단계 8은 정제수 60~70중량%, 블루베리발효액 20~30중량% 및 블루베리퓨레 5~15중량%를 혼합한 후 90~93℃에서 19~21분 동안 가열하여 육수를 제조하는 단계이다.Step 8 is a step of preparing broth by mixing 60-70% by weight of purified water, 20-30% by weight of blueberry fermentation liquid, and 5-15% by weight of blueberry puree and heating at 90-93°C for 19-21 minutes. .
본 발명의 육수는 삼계탕의 담백한 맛을 더욱 향상시킬 수 있는 장점이 있다.The broth of the present invention has the advantage of further improving the light taste of samgyetang.
상기 블루베리발효액은 블루베리 착즙액 100중량부에 아로니아 발효액 10~15중량부를 하고 30~33℃에서 10~12시간 동안 발효시켜 제조한다.The blueberry fermentation liquid is prepared by adding 10 to 15 parts by weight of aronia fermentation broth to 100 parts by weight of blueberry juice and fermenting at 30 to 33 ° C. for 10 to 12 hours.
상기 아로니아 발효액은 아로니아 45~50중량%, 프락토올리고당 45~50중량% 및 자일로스 1~6중량%를 혼합한 후 25~30℃에서 40~50일 동안 발효시켜 제조한다.The aronia fermentation broth is prepared by mixing 45-50% by weight of aronia, 45-50% by weight of fructooligosaccharides, and 1-6% by weight of xylose and fermenting at 25-30°C for 40-50 days.
상기 블루베리퓨레는 블루베리 착즙액 80~85중량%, 새싹보리추출액 10~15중량% 및 자일리톨 1~6중량%를 혼합하여 제조한다.The blueberry puree is prepared by mixing 80-85% by weight of blueberry juice, 10-15% by weight of barley sprout extract, and 1-6% by weight of xylitol.
상기 새싹보리추출액은 새싹보리 100중량부에 정제수 500~600중량부를 가하고 110~120℃에서 10~20분 동안 가열한 후 여과하여 제조한다.The barley sprout extract is prepared by adding 500 to 600 parts by weight of purified water to 100 parts by weight of barley sprouts, heating at 110 to 120°C for 10 to 20 minutes, and then filtering.
상기 단계 9는 상기 가열된 닭 및 육수를 15~20℃로 냉각하는 단계이다.Step 9 is a step of cooling the heated chicken and broth to 15-20°C.
상기 단계 10은 상기 냉각된 닭을 1차 포장하고, 상기 1차 포장된 닭 100중량부 및 상기 냉각된 육수 100~150중량부를 2차 포장하는 단계이다.Step 10 is a step of primary packaging the cooled chicken, and secondary packaging of 100 parts by weight of the primarily packaged chicken and 100 to 150 parts by weight of the cooled broth.
본 발명은 닭과 육수가 접촉되지 않도록 포장함으로써 유통기간을 연장할 수 있는 장점이 있다.The present invention has the advantage of extending the shelf life by packaging the chicken so that it does not come into contact with the broth.
상기 단계 10 이후에, 상기 닭과 육수가 분리 포장된 최종제품을 121~125℃에서 5~25분 동안 1차 살균한 다음, 126~130℃에서 60~100분 동안 2차 살균하는 단계가 추가될 수 있다.After step 10, the final product in which the chicken and broth are separately packaged is first sterilized at 121-125°C for 5-25 minutes, and then a second sterilization step is added at 126-130°C for 60-100 minutes. It can be.
본 발명에 따른 저염도 염지제를 이용한 삼계탕의 제조방법은 짠 맛을 저감시킬 수 있는 장점이 있다.The method for producing samgyetang using a low-salt salting agent according to the present invention has the advantage of reducing the salty taste.
또한, 본 발명에 따른 저염도 염지제를 이용한 삼계탕의 제조방법은 닭과 육수가 접촉되지 않도록 포장함으로써 유통기한을 연장시킬 수 있는 장점이 있다. In addition, the method of manufacturing samgyetang using a low-salt salting agent according to the present invention has the advantage of extending the shelf life by packaging the chicken so that it does not come into contact with the broth.
또한, 본 발명에 따른 저염도 염지제를 이용한 삼계탕의 제조방법은 닭과 육수를 분리 포장함으로써 제조 후 일정기간 이후에도 조직감이 우수한 장점이 있다.In addition, the method of producing samgyetang using a low-salt salting agent according to the present invention has the advantage of excellent texture even after a certain period of time after production by separately packaging chicken and broth.
또한, 본 발명에 따른 저염도 염지제를 이용한 삼계탕의 제조방법은 담백한 맛을 향상시킬 수 있는 장점이 있으며, 닭의 잡내를 제거할 수 있는 장점이 있다.In addition, the method of manufacturing samgyetang using a low-salt salting agent according to the present invention has the advantage of improving the light taste and removing the odor of chicken.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention and the scope of the present invention is not limited by these examples.
닭을 혼합수를 이용하여 세척하였다. 상기 혼합수는 자화수 60중량%, 플라즈마 처리수 20중량% 및 원적외선 처리수 20중량%를 혼합하여 제조하였다. 상기 세척한 닭의 내장 및 기름을 제거하였다. 상기 전처리한 닭 100중량부에 저염도 염지제 5중량부를 투입하고 텀블러에서 30분 동안 염지하였다. 상기 저염도 염지제는 저염도 소금 70중량%, 순한간장 15중량% 및 연잎발효액 15중량%를 혼합하여 제조하였다. 상기 저염도 소금은, 천일염을 고구마식초에 25℃에서 2시간 동안 침지하고, 상기 고구마식초에 침지된 천일염을 40℃에서 20분 동안 건조하여 제조하였다. 상기 고구마식초는, 고구마를 정제수에 30℃에서 10분 동안 침지하고, 상기 침지한 고구마를 95℃에서 30분 동안 가열하고, 정제수 100중량부에 상기 가열된 고구마 25중량부를 가하고 110℃에서 30분 동안 가열하여 고구마추출액을 수득하고, 상기 고구마추출액 100중량부에 액화효소 5중량부를 첨가하고 55℃에서 35분 동안 액화시키고, 상기 액화된 고구마추출액 100중량부에 당화효소 5중량부를 첨가하고 55℃에서 45분 동안 당화시키고, 상기 당화된 고구마추출액 100중량부에 효모 4중량부를 가하고 36℃에서 2일 동안 알코올 발효시켜 알코올발효액을 수득하고, 상기 알코올발효액 100중량부에 초산균 7중량부를 가하고 36℃에서 9일 동안 초산 발효시켜 초산발효액을 수득하고, 상기 초산발효액을 22℃에서 8일 동안 숙성하여 제조하였다. 상기 순한간장은, 25℃의 어성초 추출액 100중량부에 콩 80중량부를 2시간 동안 침지하여 콩을 불리고, 녹차 추출액 100중량부에 상기 불린 콩 55중량부를 넣고 105℃에서 1시간 동안 삶고, 상기 삶은 콩을 으깬 후, 상기 으깬 삶은 콩 100중량부에 적하수오 분말 5중량부를 첨가하고 성형하여 메주를 만들고, 상기 성형된 메주를 25℃에서 3일 동안 발효시킨 후 메주 중량대비 수분함량이 10중량%가 되도록 건조하여 발효메주를 제조하고, 소금물 100중량부에 대하여 상기 발효메주 70중량부를 항아리에 넣고 20℃에서 10일 동안 1차 숙성시키고, 상기 1차 숙성물을 고형물과 간장용액으로 분리하고, 상기 간장용액 100중량부에 대하여 천궁 추출액 10중량부를 항아리에 넣고 25℃에서 20일 동안 2차 숙성하여 제조하였다. 상기 어성초 추출액은 증류수 100중량부에 어성초 20중량부를 넣고 3시간 동안 250℃에서 환류하여 추출한 후 여과하여 제조하였다. 상기 녹차 추출액은 정제수 100중량부에 녹차 분말 20중량부를 가하고 100℃에서 24시간 동안 가열하여 제조하였다. 상기 소금물은 물 100중량부에 천일염 10중량%를 첨가하여 제조하였다. 상기 천궁 추출액은 80%(v/v) 에탄올 100중량부에 천궁 분말 20중량부를 가하고 80℃에서 8시간 추출하여 제조하였다. 상기 연잎발효액은, 연잎을 정제수에 18℃에서 50분 동안 침지하고, 상기 침지된 연잎 100중량부에 정제수 600중량부를 가하고 1.7기압, 95℃에서 1시간 동안 추출하여 연잎추출액을 수득하고, 상기 연잎추출액 100중량부에 연자방종균 6중량부를 가하고 25℃에서 24시간 동안 발효시킨 후 여과하여 제조하였다. 상기 연자방종균은, 연자방 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 연자방 추출액을 수득하고, 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하고, 상기 배지 100중량부에 상기 연자방 추출액 40중량부를 가하고 25~28℃에서 10~12일 동안 발효시켜 제조하였다. 찹쌀 및 멥쌀을 중량비 1:1로 혼합한 혼합쌀을 25℃의 침지수에 24시간 동안 침지하였다. 상기 침지수는 산수유추출액 50중량%, 홍화추출액 40중량% 및 쇠비름추출액 10중량%를 혼합하여 제조하였다. 상기 산수유추출액은 산수유 100중량부에 물 600중량부를 넣고 100℃에서 2시간 동안 가열하여 제조하였다. 상기 홍화추출액은 홍화 100중량부에 물 900중량부를 넣고 85℃에서 2시간 동안 가열하여 제조하였다. 상기 쇠비름 추출액은 쇠비름 100중량부에 물 400중량부를 넣고 95℃에서 2시간 동안 가열하여 제조하였다. 상기 침지한 혼합쌀 20중량부, 대추 5중량부, 은행 5중량부, 인삼 5중량부 및 더덕 5중량부를 상기 염지한 닭 100중량부의 배에 넣었다. 상기 혼합쌀, 대추, 은행, 인삼 및 더덕이 투입된 닭의 다리를 교차시켜 닭의 배 안에 있는 내용물을 고정시켰다. 상기 후처리한 닭을 95℃에서 20분 동안 가열하였다. 정제수 60중량%, 블루베리발효액 25중량% 및 블루베리퓨레 15중량%를 혼합한 후 90℃에서 20분 동안 가열하여 육수를 제조하였다. 상기 블루베리발효액은 블루베리 착즙액 100중량부에 아로니아 발효액 10중량부를 하고 30℃에서 10시간 동안 발효시켜 제조하였다. 상기 아로니아 발효액은 아로니아 50중량%, 프락토올리고당 45중량% 및 자일로스 5중량%를 혼합한 후 25℃에서 40일 동안 발효시켜 제조하였다. 상기 블루베리퓨레는 블루베리 착즙액 80중량%, 새싹보리추출액 15중량% 및 자일리톨 5중량%를 혼합하여 제조하였다. 상기 새싹보리추출액은 새싹보리 100중량부에 정제수 600중량부를 가하고 110℃에서 20분 동안 가열한 후 여과하여 제조하였다. 상기 가열된 닭 및 육수를 20℃로 냉각하였다. 상기 냉각된 닭을 1차 포장하고, 상기 1차 포장된 닭 100중량부 및 상기 냉각된 육수 120중량부를 2차 포장한 후에 살균하여 삼계탕을 제조하였다.The chicken was washed using mixed water. The mixed water was prepared by mixing 60% by weight of magnetized water, 20% by weight of plasma treated water, and 20% by weight of far infrared treated water. The internal organs and oil of the washed chicken were removed. 5 parts by weight of low-salt salting agent was added to 100 parts by weight of the pretreated chicken and salted in a tumbler for 30 minutes. The low-salt salting agent was prepared by mixing 70% by weight of low-salt salt, 15% by weight of mild soy sauce, and 15% by weight of lotus leaf fermentation liquid. The low-salt salt was prepared by immersing sea salt in sweet potato vinegar for 2 hours at 25°C, and drying the sea salt soaked in sweet potato vinegar at 40°C for 20 minutes. The sweet potato vinegar is made by immersing sweet potatoes in purified water at 30°C for 10 minutes, heating the soaked sweet potatoes at 95°C for 30 minutes, adding 25 parts by weight of the heated sweet potatoes to 100 parts by weight of purified water, and heating at 110°C for 30 minutes. Sweet potato extract was obtained by heating for 100 parts by weight, 5 parts by weight of liquefaction enzyme was added to 100 parts by weight of the sweet potato extract and liquefied at 55°C for 35 minutes, and 5 parts by weight of saccharification enzyme was added to 100 parts by weight of the liquefied sweet potato extract and liquefied at 55°C. It was saccharified for 45 minutes, 4 parts by weight of yeast was added to 100 parts by weight of the saccharified sweet potato extract, and alcohol fermented at 36°C for 2 days to obtain an alcoholic fermentation liquid. 7 parts by weight of acetic acid bacteria were added to 100 parts by weight of the alcoholic fermentation liquid and fermented at 36°C. Acetic acid fermentation was performed for 9 days to obtain an acetic acid fermentation broth, and the acetic acid fermentation broth was prepared by aging at 22°C for 8 days. The mild soy sauce is made by soaking 80 parts by weight of soybeans in 100 parts by weight of Houttuynia cordata extract at 25°C for 2 hours, adding 55 parts by weight of the soaked beans to 100 parts by weight of green tea extract and boiling them at 105°C for 1 hour. After crushing the soybeans, add 5 parts by weight of red sewage powder to 100 parts by weight of the mashed boiled soybeans and mold them to make meju. After fermenting the formed meju at 25°C for 3 days, the moisture content of the meju is 10% by weight. Fermented meju was prepared by drying it so that 70 parts by weight of the fermented meju was placed in a jar relative to 100 parts by weight of salt water and subjected to primary maturation at 20° C. for 10 days. The primary aged product was separated into solids and soy sauce solution, It was prepared by placing 10 parts by weight of Cheongung extract in a jar relative to 100 parts by weight of the soy sauce solution and secondary aging at 25°C for 20 days. The Houttuynia cordata extract was prepared by adding 20 parts by weight of Houttuynia cordata to 100 parts by weight of distilled water, extracting it by refluxing at 250°C for 3 hours, and then filtering. The green tea extract was prepared by adding 20 parts by weight of green tea powder to 100 parts by weight of purified water and heating at 100°C for 24 hours. The salt water was prepared by adding 10% by weight of sea salt to 100 parts by weight of water. The Cheongung extract was prepared by adding 20 parts by weight of Cheongung powder to 100 parts by weight of 80% (v/v) ethanol and extracting at 80°C for 8 hours. The lotus leaf fermentation liquid is obtained by immersing lotus leaves in purified water at 18°C for 50 minutes, adding 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaves, and extracting at 1.7 atm and 95°C for 1 hour to obtain a lotus leaf extract. It was prepared by adding 6 parts by weight of the extract by weight to 100 parts by weight of the extract, fermenting it at 25°C for 24 hours, and then filtering it. The above-mentioned lotus extract was obtained by adding 100 ml of sterilized water to 100 g of lotus seed, crushing it with a grinder, extracting juice, and filtering to obtain a lotus extract, and preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1, It was prepared by adding 40 parts by weight of the lotus leaf extract to 100 parts by weight of the medium and fermenting at 25-28°C for 10-12 days. Mixed rice containing glutinous rice and non-glutinous rice at a weight ratio of 1:1 was immersed in immersion water at 25°C for 24 hours. The steeping water was prepared by mixing 50% by weight of cornelian oil extract, 40% by weight of safflower extract, and 10% by weight of purslane extract. The Cornus officinalis extract was prepared by adding 600 parts by weight of water to 100 parts by weight of Cornus officinalis and heating at 100°C for 2 hours. The safflower extract was prepared by adding 900 parts by weight of water to 100 parts by weight of safflower and heating at 85°C for 2 hours. The purslane extract was prepared by adding 400 parts by weight of water to 100 parts by weight of purslane and heating at 95°C for 2 hours. 20 parts by weight of the soaked mixed rice, 5 parts by weight of jujube, 5 parts by weight of ginkgo, 5 parts by weight of ginseng, and 5 parts by weight of deodeok were placed in the stomach of 100 parts by weight of the cured chicken. The legs of the chicken containing the mixed rice, jujube, ginkgo, ginseng, and deodeok were crossed to fix the contents in the chicken's stomach. The post-treated chicken was heated at 95°C for 20 minutes. Broth was prepared by mixing 60% by weight of purified water, 25% by weight of blueberry fermentation liquid, and 15% by weight of blueberry puree and heating at 90°C for 20 minutes. The blueberry fermentation liquid was prepared by adding 10 parts by weight of aronia fermentation broth to 100 parts by weight of blueberry juice and fermenting at 30°C for 10 hours. The aronia fermentation broth was prepared by mixing 50% by weight of aronia, 45% by weight of fructo-oligosaccharides, and 5% by weight of xylose and fermenting at 25°C for 40 days. The blueberry puree was prepared by mixing 80% by weight of blueberry juice, 15% by weight of barley sprout extract, and 5% by weight of xylitol. The barley sprout extract was prepared by adding 600 parts by weight of purified water to 100 parts by weight of barley sprouts, heating at 110°C for 20 minutes, and then filtering. The heated chicken and broth were cooled to 20°C. The cooled chicken was first packaged, and 100 parts by weight of the first packaged chicken and 120 parts by weight of the cooled broth were secondarily packaged and sterilized to prepare Samgyetang.
[비교예 1][Comparative Example 1]
계육 머리 및 계육 다리를 1:1의 중량비로 혼합한 후 계육 머리 및 계육 다리의 혼합물(100 ℃에서 블랜칭) 100중량부에 대하여 인진쑥 추출물 및 로즈마리 추출물이 1 : 1의 중량비로 혼합된 혼합 추출물 0.6 중량부, 인삼 및 단삼이 1 : 1의 중량비로 혼합된 약제 혼합물 1 중량부, 정제염 3 중량부를 첨가하여 육수를 제조한 후 상기 육수를 진공상태에서 70℃의 온도로 50분 동안 끓여 농도가 5°brix인 육수 농축액을 수득하였다. 정제수 100 중량부에 대하여 상기 육수 농축액 20 중량부, 간장 10 중량부, 시즈닝 5 중량부, 설탕 6 중량부를 혼합하여 염지액을 제조하였다. 머리와 다리가 절단된 통계육 100 중량부와 상기 염지액 40 중량부를 텀블러에 투입하여 0.5 bar의 진공도에서 20 rpm의 속도로 텀블링시켰다. 상지 염지된 통계육의 표면을 300℃의 과열수증기의 온도로 3분 동안 1차 가열시키고, 통계육의 표면이 가열된 계육을 100℃의 스팀으로 20분 동안 2차 가열을 수행한 다음 2차 가열된 계육과 상기 육수를 혼합하여 140℃의 온도에서 0.22 mPa의 압력으로 30분 동안 3차 가열을 수행하고 냉각시킨 다음 계육과 육수를 레토르트 포장시킨 후 살균하여 레토르트 삼계탕을 제조하였다.After mixing chicken head and chicken legs at a weight ratio of 1:1, a mixed extract in which mugwort extract and rosemary extract are mixed at a weight ratio of 1:1 for 100 parts by weight of the mixture of chicken head and chicken legs (blanched at 100 ℃). After preparing the broth by adding 0.6 parts by weight, 1 part by weight of a medicinal mixture of ginseng and Salvia Militiorrhiza in a weight ratio of 1:1, and 3 parts by weight of refined salt, the broth was boiled in a vacuum at a temperature of 70°C for 50 minutes to reduce the concentration. A broth concentrate of 5°brix was obtained. 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 with 100 parts by weight of purified water. 100 parts by weight of beef with the head and legs cut off and 40 parts by weight of the salting solution were placed in a tumbler and tumbled at a speed of 20 rpm under a vacuum of 0.5 bar. The surface of the cured chicken meat was first heated with superheated steam at 300°C for 3 minutes, and the chicken meat with the heated surface was heated with steam at 100°C for 20 minutes, followed by a second heating. The heated chicken meat and the broth were mixed, heated three times for 30 minutes at a temperature of 140°C and a pressure of 0.22 mPa, cooled, and then the chicken meat and broth were retort packaged and sterilized to prepare retort samgyetang.
[비교예 2][Comparative Example 2]
닭고기의 복강 내에 세척한 찹쌀과 대추를 투입하고, 다리를 교차하였다. 투입이 완료된 닭고기를 스팀자숙기에 투입하고 스팀 자숙 공정을 실시하였다. 닭발 10중량%, 양파 2중량%, 마늘 1중량%, 생강 0.3중량% 및 정제수 86.7중량%를 열교환식 가열 추출기내에 투입하고 추출하여 육수를 제조하였다. 상기 육수 30중량%, 정제수 65중량%, 식품첨가물 5중량%를 희석한 후 희석탱크에서 98℃에서 5분간 끓인후 조미제를 투입하여 다시 5분동안 끓여 용해시켜 육수조미액을 제조하였다. 상기 닭고기와 수삼을 파우치에 투입한 다음 희석시켜 준비한 육수조미액을 닭고기의 박목이 잠길때까지 주입한 후에 밀봉하고 살균하여 즉석 삼계탕을 제조하였다.Washed glutinous rice and jujube were put into the abdominal cavity of the chicken, and the legs were crossed. The completed chicken was placed in a steam boiler and the steam boiling process was performed. 10% by weight of chicken feet, 2% by weight of onions, 1% by weight of garlic, 0.3% by weight of ginger, and 86.7% by weight of purified water were placed in a heat exchange heating extractor and extracted to prepare broth. The broth seasoning solution was prepared by diluting 30% by weight of the broth, 65% by weight of purified water, and 5% by weight of food additives and boiling them in a dilution tank at 98°C for 5 minutes, then adding seasoning and boiling for another 5 minutes to dissolve. The chicken and fresh ginseng were put into a pouch, and the diluted broth seasoning solution was injected until the neck of the chicken was submerged, then sealed and sterilized to prepare instant samgyetang.
[비교예 3][Comparative Example 3]
생닭 100중량부를 오븐온도 280℃, 스팀온도는 350℃의 조건에서 10분 동안 1차 가열조리한 후, 1차 가열된 고기 100중량부에 대하여 육수 80중량부를 넣어 오븐온도 280℃, 스팀온도는 350℃의 조건에서 15분 동안 2차 가열조리하였다. 상기 육수는 찬물에 1시간 핏물 제거한 닭뼈 100중량부, 닭발 100중량부 및 물 580중량부를 중불에 2시간30분간 가열하여 제조하였다. 상기 2차 가열 증기 조리된 삼계탕을 포장용기에 충전하고 밀폐 포장하고 살균하여 간편편이식 삼계탕을 제조하였다.100 parts by weight of raw chicken are first heated and cooked for 10 minutes at an oven temperature of 280°C and a steam temperature of 350°C. Then, 80 parts by weight of broth are added to 100 parts by weight of the first heated meat and the oven temperature is 280°C and the steam temperature is 350°C. Secondary heat cooking was conducted at 350°C for 15 minutes. The broth was prepared by heating 100 parts by weight of chicken bones, 100 parts by weight of chicken feet, and 580 parts by weight of water in cold water for 1 hour to remove blood over medium heat for 2 hours and 30 minutes. The secondary heated steam-cooked samgyetang was filled into a packaging container, airtightly packaged, and sterilized to prepare a convenient samgyetang.
[실험예 1][Experimental Example 1]
실시예 1 및 비교예 1 내지 3에서 제조한 삼계탕을 일주일 동안 냉장보관한 후, 제조한 지 일주일 후에 제품을 개봉하여 가열용기에 넣고 90℃에서 10분 동안 가열한 후에, 관능검사 경험이 있는 25~35세의 12명의 panel 요원을 구성하여 삼계탕의 담백한 맛, 조직감, 닭의 잡내 제거효과, 짠맛 제거효과 및 전체적인 기호도에 대하여 10점 만점의 채점법에 의해 평균치를 구하여 표 1에 나타내었다. 이때 10점은 가장 우수하고, 1점은 가장 열악한 품질의 상태를 나타내었다.After storing the samgyetang prepared in Example 1 and Comparative Examples 1 to 3 in refrigeration for a week, the product was opened one week after production, placed in a heating container, heated at 90°C for 10 minutes, and then 25 people with sensory test experience. A panel of 12 people aged ~35 years was formed, and the average values of Samgyetang's light taste, texture, chicken odor removal effect, salty taste removal effect, and overall preference were calculated using a 10-point scoring method and are shown in Table 1. At this time, 10 points indicated the best quality, and 1 point indicated the poorest quality.
제거 효과the smell of chicken
removal effect
효과Remove salty taste
effect
기호도Overall
preference
표 1에 의하면, 실시예 1의 삼계탕은 제조한 후 일주일이 경과한 후에도 조직감이 우수한 것을 알 수 있다.According to Table 1, it can be seen that the samgyetang of Example 1 had excellent texture even a week after production.
또한, 실시예 1의 삼계탕은 비교예 1 내지 3의 삼계탕에 비하여 담백한 맛, 닭의 잡내 제거효과 및 짠맛 제거 효과가 우수한 것을 알 수 있다.In addition, it can be seen that the samgyetang of Example 1 is superior to the samgyetang of Comparative Examples 1 to 3 in terms of light taste, removal of chicken odor, and salty taste removal effect.
Claims (6)
상기 세척한 닭을 전처리하는 단계(단계 2);
상기 전처리한 닭을 저염도 염지제를 이용하여 염지하는 단계(단계 3);
찹쌀 및 멥쌀을 혼합한 혼합쌀을 침지수에 침지하는 단계(단계 4);
상기 염지한 닭의 배에 상기 침지한 혼합쌀, 대추, 은행, 인삼 및 더덕을 넣는 단계(단계 5);
상기 혼합쌀, 대추, 은행, 인삼 및 더덕이 투입된 닭을 후처리하는 단계(단계 6);
상기 후처리한 닭을 가열하는 단계(단계 7);
육수를 제조하는 단계(단계 8);
상기 가열된 닭 및 육수를 냉각하는 단계(단계 9); 및
상기 냉각된 닭을 1차 포장하고, 상기 1차 포장된 닭 및 상기 냉각된 육수를 2차 포장하는 단계(단계 10);
를 포함하되,
상기 단계 1에서, 상기 혼합수는 자화수 50~60중량%, 플라즈마 처리수 20~30중량% 및 원적외선 처리수 15~25중량%를 포함하는,
저염도 염지제를 이용한 삼계탕의 제조방법.
Washing the chicken using mixed water (step 1);
Pretreating the washed chicken (step 2);
Salting the pretreated chicken using a low-salt salting agent (step 3);
Immersing mixed rice of glutinous rice and non-glutinous rice in immersion water (step 4);
Adding the soaked mixed rice, jujube, ginkgo, ginseng, and deodeok to the marinated chicken stomach (step 5);
Post-processing the chicken into which the mixed rice, jujube, ginkgo, ginseng, and deodeok were added (step 6);
Heating the post-treated chicken (step 7);
Preparing broth (step 8);
Cooling the heated chicken and broth (step 9); and
Primary packaging the cooled chicken, and secondary packaging the primary packaging chicken and the cooled broth (step 10);
Including,
In step 1, the mixed water contains 50 to 60% by weight of magnetized water, 20 to 30% by weight of plasma treated water, and 15 to 25% by weight of far infrared treated water,
Method for manufacturing samgyetang using a low-salt salting agent.
상기 단계 3은 상기 전처리한 닭 100중량부에 저염도 염지제 1~5중량부를 투입하고 텀블러에서 30~35분 동안 염지하되,
상기 저염도 염지제는 저염도 소금 65~75중량%, 순한간장 10~20중량% 및 연잎발효액 10~20중량%를 포함하며,
상기 저염도 소금의 제조방법은,
천일염을 고구마식초에 20~30℃에서 1~2시간 동안 침지하는 단계; 및
상기 고구마식초에 침지된 천일염을 40~45℃에서 10~20분 동안 건조하는 단계; 를 포함하며,
상기 고구마식초의 제조방법은,
고구마를 정제수에 20~30℃에서 5~10분 동안 침지하는 단계;
상기 침지한 고구마를 90~95℃에서 30~40분 동안 가열하는 단계;
정제수 100중량부에 상기 가열된 고구마 20~25중량부를 가하고 110~115℃에서 30~40분 동안 가열하여 고구마추출액을 수득하는 단계;
상기 고구마추출액 100중량부에 액화효소 5~6중량부를 첨가하고 55℃에서 35~40분 동안 액화시키는 단계;
상기 액화된 고구마추출액 100중량부에 당화효소 5~6중량부를 첨가하고 55℃에서 40~45분 동안 당화시키는 단계;
상기 당화된 고구마추출액 100중량부에 효모 4~5중량부를 가하고 36~38℃에서 1~2일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계;
상기 알코올발효액 100중량부에 초산균 6~7중량부를 가하고 36~38℃에서 8~9일 동안 초산 발효시켜 초산발효액을 수득하는 단계; 및
상기 초산발효액을 22~25℃에서 7~8일 동안 숙성하는 단계;
를 포함하는,
저염도 염지제를 이용한 삼계탕의 제조방법.
In paragraph 1:
In step 3, 1 to 5 parts by weight of a low-salt salting agent is added to 100 parts by weight of the pretreated chicken and salted in a tumbler for 30 to 35 minutes.
The low-salt salting agent includes 65-75% by weight of low-salt salt, 10-20% by weight of mild soy sauce, and 10-20% by weight of lotus leaf fermentation liquid,
The method for producing the low-salt salt is,
Soaking sea salt in sweet potato vinegar at 20-30°C for 1-2 hours; and
Drying the sea salt soaked in the sweet potato vinegar at 40-45°C for 10-20 minutes; Includes,
The method for producing the sweet potato vinegar is,
Soaking sweet potatoes in purified water at 20-30°C for 5-10 minutes;
Heating the soaked sweet potatoes at 90-95°C for 30-40 minutes;
Adding 20 to 25 parts by weight of the heated sweet potato to 100 parts by weight of purified water and heating at 110 to 115°C for 30 to 40 minutes to obtain a sweet potato extract;
Adding 5 to 6 parts by weight of liquefaction enzyme to 100 parts by weight of the sweet potato extract and liquefying it at 55°C for 35 to 40 minutes;
Adding 5 to 6 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied sweet potato extract and saccharifying at 55°C for 40 to 45 minutes;
Adding 4 to 5 parts by weight of yeast to 100 parts by weight of the saccharified sweet potato extract and performing alcohol fermentation at 36 to 38°C for 1 to 2 days to obtain an alcohol fermentation broth;
Adding 6 to 7 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and performing acetic acid fermentation at 36 to 38° C. for 8 to 9 days to obtain an acetic acid fermentation liquid; and
Aging the acetic acid fermentation liquid at 22-25°C for 7-8 days;
Including,
Method for manufacturing samgyetang using a low-salt salting agent.
상기 순한간장의 제조방법은,
어성초 추출액에 콩을 침지하여 콩을 불리는 단계(S 1);
녹차 추출액에 상기 불린 콩을 넣고 삶는 단계(S 2);
상기 삶은 콩을 으깨고 적하수오 분말을 첨가하고 성형하여 메주를 만드는 단계(S 3);
상기 성형된 메주를 발효시킨 후 건조하여 발효메주를 제조하는 단계(S 4);
소금물 및 상기 발효메주를 항아리에 넣고 1차 숙성시키는 단계(S 5);
상기 1차 숙성물을 고형물과 간장용액으로 분리하는 단계(S 6); 및
상기 분리된 간장용액 및 천궁 추출액을 항아리에 넣고 2차 숙성하는 단계(S 7);
를 포함하되,
상기 S 1은 20~25℃의 어성초 추출액 100중량부에 콩 75~80중량부를 1~2시간 동안 침지하여 콩을 불리는 단계이며,
상기 어성초 추출액은 증류수 100중량부에 어성초 10~20중량부를 넣고 3시간 동안 250℃에서 환류하여 추출한 후 여과하여 제조하며,
상기 S 2는 녹차 추출액 100중량부에 상기 불린 콩 50~55중량부를 넣고 105~110℃에서 1~2시간 동안 삶는 단계이며,
상기 녹차 추출액은 정제수 100중량부에 녹차 분말 10~20중량부를 가하고 95~100℃에서 24시간 동안 가열하여 제조하며,
상기 S 3은 상기 삶은 콩을 으깬 후, 상기 으깬 삶은 콩 100중량부에 적하수오 분말 1~5중량부를 첨가하고 성형하여 메주를 만드는 단계이며,
상기 S 4는 상기 성형된 메주를 20~25℃에서 3~4일 동안 발효시킨 후 메주 중량대비 수분함량이 6~10중량%가 되도록 건조하여 발효메주를 제조하는 단계이며,
상기 S 5는 소금물 100중량부에 대하여 상기 발효메주 65~70중량부를 항아리에 넣고 15~20℃에서 10~20일 동안 1차 숙성시키는 단계이며,
상기 소금물은 물 100중량부에 천일염 10~15중량%를 첨가하여 제조하며,
상기 S 7은 상기 간장용액 100중량부에 대하여 천궁 추출액 6~10중량부를 항아리에 넣고 25~30℃에서 10~20일 동안 2차 숙성하는 단계이며,
상기 천궁 추출액은 80%(v/v) 에탄올 100중량부에 천궁 분말 10~20중량부를 가하고 80℃에서 8시간 추출하여 제조하는,
저염도 염지제를 이용한 삼계탕의 제조방법.
According to clause 2,
The method for producing the mild soy sauce is,
A step of soaking the beans in Houttuynia cordata extract (S 1);
Boiling the soaked beans in green tea extract (S 2);
Crushing the boiled soybeans, adding red water powder, and molding them to make meju (S 3);
Producing fermented meju by fermenting the formed meju and then drying it (S 4);
Putting salt water and the fermented meju into a jar and performing primary maturation (S 5);
Separating the primary ripened product into solids and soy sauce solution (S 6); and
Putting the separated soy sauce solution and Cheongung extract into a jar and performing secondary aging (S 7);
Including,
The S 1 is a step in which beans are soaked by soaking 75 to 80 parts by weight of soybeans in 100 parts by weight of Houttuynia cordata extract at 20 to 25°C for 1 to 2 hours,
The Houttuynia cordata extract is prepared by adding 10 to 20 parts by weight of Houttuynia cordata to 100 parts by weight of distilled water, extracting by refluxing at 250°C for 3 hours, and then filtering.
The S 2 is a step of adding 50 to 55 parts by weight of the soaked beans to 100 parts by weight of green tea extract and boiling them at 105 to 110°C for 1 to 2 hours,
The green tea extract is prepared by adding 10 to 20 parts by weight of green tea powder to 100 parts by weight of purified water and heating at 95 to 100°C for 24 hours,
The S3 is a step of mashed the boiled soybeans, adding 1 to 5 parts by weight of dropper powder to 100 parts by weight of the mashed boiled beans and molding them to make meju,
The S 4 is a step of producing fermented meju by fermenting the formed meju at 20-25°C for 3-4 days and then drying it so that the moisture content is 6-10% by weight based on the weight of the meju,
The S 5 is a step of placing 65 to 70 parts by weight of the fermented meju in a jar relative to 100 parts by weight of salt water and performing primary aging at 15 to 20 ° C. for 10 to 20 days,
The salt water is prepared by adding 10 to 15% by weight of sea salt to 100 parts by weight of water,
The S 7 is a step of placing 6 to 10 parts by weight of Cheongung extract in a jar relative to 100 parts by weight of the soy sauce solution and performing secondary aging at 25 to 30 ° C. for 10 to 20 days,
The Cheongung extract is prepared by adding 10 to 20 parts by weight of Cheongung powder to 100 parts by weight of 80% (v/v) ethanol and extracting at 80°C for 8 hours.
Method for manufacturing samgyetang using a low-salt salting agent.
상기 연잎발효액의 제조방법은,
연잎을 정제수에 15~18℃에서 40~50분 동안 침지하는 단계;
상기 침지된 연잎 100중량부에 정제수 500~600중량부를 가하고 1.7~1.8기압, 95~100℃에서 1~2시간 동안 추출하여 연잎추출액을 수득하는 단계; 및
상기 연잎추출액 100중량부에 연자방종균 6~7중량부를 가하고 25~28℃에서 20~24시간 동안 발효시킨 후 여과하는 단계;
를 포함하되,
상기 연자방종균의 제조방법은,
연자방 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 연자방 추출액을 수득하는 단계;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및
상기 배지 100중량부에 상기 연자방 추출액 40중량부를 가하고 25~28℃에서 10~12일 동안 발효시키는 단계;
를 포함하는,
저염도 염지제를 이용한 삼계탕의 제조방법.
According to clause 2,
The method for producing the lotus leaf fermentation liquid is,
Immersing lotus leaves in purified water at 15-18°C for 40-50 minutes;
Adding 500 to 600 parts by weight of purified water to 100 parts by weight of the immersed lotus leaf and extracting at 1.7 to 1.8 atm and 95 to 100°C for 1 to 2 hours to obtain lotus leaf extract; and
Adding 6 to 7 parts by weight of lotus leaf extract to 100 parts by weight of the lotus leaf extract, fermenting at 25 to 28°C for 20 to 24 hours, and then filtering;
Including,
The method for producing the above-mentioned soft-shelled fungus is,
Adding 100 ml of sterilized water to 100 g of lotus root, crushing it with a grinder, extracting juice, and then filtering to obtain a lotion extract;
Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
Adding 40 parts by weight of the lotus extract to 100 parts by weight of the medium and fermenting at 25 to 28°C for 10 to 12 days;
Including,
Method for manufacturing samgyetang using a low-salt salting agent.
상기 단계 4는 찹쌀 및 멥쌀을 중량비 1:1로 혼합한 혼합쌀을 20~25℃의 침지수에 24~25시간 동안 침지하되,
상기 침지수는 산수유추출액 50~60중량%, 홍화추출액 35~45중량% 및 쇠비름추출액 1~10중량%를 포함하며,
상기 산수유추출액은 산수유 100중량부에 물 500~600중량부를 넣고 95~100℃에서 1~2시간 동안 가열하며,
상기 홍화추출액은 홍화 100중량부에 물 800~900중량부를 넣고 80~85℃에서 1~2시간 동안 가열하며,
상기 쇠비름 추출액은 쇠비름 100중량부에 물 300~400중량부를 넣고 90~95℃에서 1~2시간 동안 가열하는,
저염도 염지제를 이용한 삼계탕의 제조방법.
According to clause 1,
In step 4, mixed rice mixed with glutinous rice and non-glutinous rice at a weight ratio of 1:1 is immersed in immersion water at 20 to 25 ° C for 24 to 25 hours,
The steeping water contains 50 to 60% by weight of Cornus officinalis extract, 35 to 45% by weight of safflower extract, and 1 to 10% by weight of purslane extract,
The Cornus officinalis extract is prepared by adding 500 to 600 parts by weight of water to 100 parts by weight of Cornus officinalis and heating at 95 to 100°C for 1 to 2 hours.
The safflower extract is prepared by adding 800 to 900 parts by weight of water to 100 parts by weight of safflower and heating at 80 to 85°C for 1 to 2 hours,
The purslane extract is prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of purslane and heating at 90 to 95°C for 1 to 2 hours.
Method for manufacturing samgyetang using a low-salt salting agent.
상기 단계 8은 정제수 60~70중량%, 블루베리발효액 20~30중량% 및 블루베리퓨레 5~15중량%를 혼합한 후 90~93℃에서 19~21분 동안 가열하여 육수를 제조하되,
상기 블루베리발효액은 블루베리 착즙액 100중량부에 아로니아 발효액 10~15중량부를 하고 30~33℃에서 10~12시간 동안 발효시키며,
상기 아로니아 발효액은 아로니아 45~50중량%, 프락토올리고당 45~50중량% 및 자일로스 1~6중량%를 혼합한 후 25~30℃에서 40~50일 동안 발효시키며,
상기 블루베리퓨레는 블루베리 착즙액 80~85중량%, 새싹보리추출액 10~15중량% 및 자일리톨 1~6중량%를 혼합하며,
상기 새싹보리추출액은 새싹보리 100중량부에 정제수 500~600중량부를 가하고 110~120℃에서 10~20분 동안 가열한 후 여과하는,
저염도 염지제를 이용한 삼계탕의 제조방법.According to clause 1,
In step 8, broth is prepared by mixing 60-70% by weight of purified water, 20-30% by weight of blueberry fermentation liquid, and 5-15% by weight of blueberry puree and heating at 90-93°C for 19-21 minutes,
The blueberry fermentation liquid is prepared by mixing 10 to 15 parts by weight of aronia fermentation broth per 100 parts by weight of blueberry juice and fermenting at 30 to 33°C for 10 to 12 hours.
The aronia fermentation broth is mixed with 45-50% by weight of aronia, 45-50% by weight of fructo-oligosaccharides, and 1-6% by weight of xylose and fermented at 25-30°C for 40-50 days,
The blueberry puree is mixed with 80-85% by weight of blueberry juice, 10-15% by weight of barley sprout extract, and 1-6% by weight of xylitol,
The sprout barley extract is obtained by adding 500 to 600 parts by weight of purified water to 100 parts by weight of sprout barley, heating at 110 to 120 ° C. for 10 to 20 minutes, and then filtering.
Method for manufacturing samgyetang using a low-salt salting agent.
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