KR20000024966A - Cooking method of chicken broth added ginseng - Google Patents
Cooking method of chicken broth added ginseng Download PDFInfo
- Publication number
- KR20000024966A KR20000024966A KR1019980041811A KR19980041811A KR20000024966A KR 20000024966 A KR20000024966 A KR 20000024966A KR 1019980041811 A KR1019980041811 A KR 1019980041811A KR 19980041811 A KR19980041811 A KR 19980041811A KR 20000024966 A KR20000024966 A KR 20000024966A
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- cooking method
- chicken
- ginseng
- chicken broth
- Prior art date
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000010411 cooking Methods 0.000 title claims abstract description 8
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 6
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 6
- 241000208340 Araliaceae Species 0.000 title abstract 4
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 235000009569 green tea Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 210000001015 abdomen Anatomy 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract 2
- 244000131316 Panax pseudoginseng Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 240000002234 Allium sativum Species 0.000 abstract description 2
- 235000014036 Castanea Nutrition 0.000 abstract description 2
- 241001070941 Castanea Species 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000004611 garlic Nutrition 0.000 abstract description 2
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 2
- 229940088597 hormone Drugs 0.000 abstract description 2
- 239000005556 hormone Substances 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 삼계탕의 새로운 조리방법에 관한 것이다.The present invention relates to a new cooking method of samgyetang.
삼계탕은 예전부터 특히 여름에 몸보신용으로 많은 사람들이 즐겨 찾는 음식이다. 그런데 현대에 들어와서는 각종 성인병이 증가하면서 성인병을 유발할 가능성이 있는 고지방 음식은 피하는 경향이 생기였고, 고지방 음식인 닭을 주원료로 하는 삼계탕도 기피하는 경향이 있었다.Samgyetang has been a favorite food for many people since ancient times, especially in summer. However, in modern times, as the number of various adult diseases increased, there was a tendency to avoid high fat foods that could cause adult diseases, and Samgyetang, which is mainly made from chicken, which is a high fat food, tended to avoid them.
따라서, 삼계탕의 지방을 제거하면서도 닭의 담백한 맛을 살리는 여러 가지 다양한 조리방법들이 개발되어 왔다.Therefore, various cooking methods have been developed to remove the fat of samgyetang while making the chicken taste light.
본 발명자도 이러한 경향에 따라 삼계탕 특유의 고영양은 살리면서 단점을 제거하는 삼계탕의 조리방법을 연구하기에 이르렀다.The present inventors also came to study the cooking method of Samgyetang to remove the disadvantages while maintaining the high nutrition unique to Samgyetang.
한편, 녹차는 예전부터 혈액순환을 개선하고 지방을 제거하여 각종 성인병을 예방하는데 탁월한 효과가 있는 것으로 알려져 왔으며 항암효과, 중금속제거 효과, 나아가 최근에는 환경호르몬제거 효과까지 있는 것으로 알려져 현대인이 애호하는 기호품이 되어 왔다.On the other hand, green tea has long been known to have an excellent effect on improving blood circulation and removing fat and preventing various adult diseases, and is known to have anti-cancer effects, heavy metal removal effects, and even recently, environmental hormone removal effects. It has been.
본 발명자는 녹차의 이러한 효과에 착안하여 녹차를 이용한 삼계탕의 조리방법을 개발하기에 이르렀다.The present inventors came to develop the cooking method of samgyetang using green tea by paying attention to this effect of green tea.
이제 본 발명의 실시예를 구체적으로 기재한다.Embodiments of the present invention are now described in detail.
먼저, 물 1ℓ에 녹차 약 5g을 넣어 우려낸 물에 깨끗이 씻은 찹쌀 100g울 12시간 담근다.First, put about 5 g of green tea in 1 liter of water and soak in 100 g of 100 g of glutinous rice washed with water for 12 hours.
깨끗이 씻은 내장을 제거한 닭의 뱃속에 건져낸 찹쌀, 수삼, 밤, 대추 등을 적절히 넣고 통상의 방법으로 봉한다. 그릇에 준비된 닭과 상기 녹차를 우려낸 물을 넣고 마늘 등의 양념을 넣고 1시간이상 끓인다.Glutinous rice, fresh ginseng, chestnuts, and jujube, etc., which have been delivered to the belly of the chicken with clean intestines removed, are sealed properly. Put the prepared chicken and the green tea water in a bowl, seasonings such as garlic and boil for more than 1 hour.
상기 방법으로 조리한 삼계탕은 기존의 삼계탕에 흔히 보이는 기름기가 제거되며, 녹차특유의 향으로 인해 닭의 비린냄새도 없어짐은 물론 닭의 육질까지 더욱 담백하고 고소한 맛을 나게 한다. 더 나아가 물이나 닭 및 기타 재료에 포함되어 있는 각종 해로운 물질까지 제거되는 효과가 있다.Samgyetang cooked by the above method is removed from the greasy commonly seen in the existing Samgyetang, the smell of the green tea eliminates the fishy smell of chicken as well as makes the meat more light and savory taste. Furthermore, it is effective in removing various harmful substances contained in water, chicken and other ingredients.
본 녹차를 이용한 삼계탕은 콜레스테롤을 저하효과 및 상기 효과들로 인해 각종 성인병 예방은 물론 현대인의 건강증진에 도움을 주며, 본 삼계탕 시식자는 각종 해로운 물질로 인한 건강에 대한 염려없이 향긋하고 담백한 맛의 삼계탕을 즐길 수 있게 된다.Samgyetang using this green tea is effective in lowering cholesterol and preventing the effects of various adult diseases as well as improving the health of modern people.The Samgyetang taster has a fragrant and light taste without any concern about the health caused by various harmful substances. You can enjoy it.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980041811A KR20000024966A (en) | 1998-10-07 | 1998-10-07 | Cooking method of chicken broth added ginseng |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980041811A KR20000024966A (en) | 1998-10-07 | 1998-10-07 | Cooking method of chicken broth added ginseng |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20000024966A true KR20000024966A (en) | 2000-05-06 |
Family
ID=19553205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019980041811A KR20000024966A (en) | 1998-10-07 | 1998-10-07 | Cooking method of chicken broth added ginseng |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20000024966A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040002320A (en) * | 2002-06-25 | 2004-01-07 | 신동기 | Samgyetang(Ginseng Chicken Broth)Using Red Ginscngs and Charcoal Composites |
| US20180325151A1 (en) * | 2017-05-10 | 2018-11-15 | Harim Corporation | Method of producing instant ginseng chicken soup product |
-
1998
- 1998-10-07 KR KR1019980041811A patent/KR20000024966A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040002320A (en) * | 2002-06-25 | 2004-01-07 | 신동기 | Samgyetang(Ginseng Chicken Broth)Using Red Ginscngs and Charcoal Composites |
| US20180325151A1 (en) * | 2017-05-10 | 2018-11-15 | Harim Corporation | Method of producing instant ginseng chicken soup product |
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| E601 | Decision to refuse application |