KR20030036422A - A chicken soup and manufacturing method of the chicken soup - Google Patents
A chicken soup and manufacturing method of the chicken soup Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 보양식 닭백숙 및 그 제조방법에 관한 것으로, 보다 상세하게 육수가 끈적끈적하지 않으며, 맛이 담백하고, 닭의 육질이 쫄깃하도록 생닭과 육수에 별도의 첨가 재료를 포함하여 맛과 영양이 어우러지도록 한 보양식 닭백숙 및 그 제조방법에 관한 것이다.The present invention relates to a boiled chicken baeksuksuk and a method for manufacturing the same. More specifically, the broth is not sticky, the taste is light, and the flavor and nutrition are added to the raw chicken and broth so that the meat is chewy. It relates to a supplementary farmed chicken white soybean and a method for producing the same.
주지된 바와 같이, 일반적으로 닭고기는 수육에 비하여 연하고 맛과 풍미가 담백하며 조리하기 쉽고 영양가도 높은 것으로 알려져 있으며,전세계적으로 폭넓게 요리에 사용되고 있다. 특히, 우리나라에서는 전통 보양식으로 닭에 인삼을 넣고 푹 고은 삼계탕(계삼탕이라고도 함)이나 영계백숙이 널리 알려져 있다.As is well known, chicken is generally known to be tender, lighter in taste and flavor, easier to cook, and more nutritious than meat, and is widely used in cooking worldwide. In particular, in Korea, ginseng is added to chickens and ginseng soup (also known as gyesamtang) or young chicken baeksook is widely known.
종래의 삼계탕은 영양식으로 많은 사람이 즐기고 있지만, 일부에서는 닭고기 특유의 이취와 인삼의 맛 때문에 시식을 기피하는 사람도 있다.Conventional samgyetang is enjoyed by many people as a nutritious food, but some people avoid tasting because of the unique smell of chicken and the taste of ginseng.
또한, 생닭을 불린 찹쌀 및 생밤, 파, 대추, 인삼, 황기 등과 함께 넣고 가열하는 한방 삼계탕이 선보이고 있으나, 이 한방 삼계탕이나 일반 삼계탕은 삼계탕으로부터 육수가 배출되어 국물이 끈적근적하다는 단점이 있으며, 장시간 가열함으로써 닭의 육질이 쫄깃하지 않다는 문제가 있었다. 따라서, 최근 다양한 재료를 이용한 삼계탕이 선보이고 있는 실정이다.In addition, herbal chicken Samgyetang is introduced by putting raw chicken with glutinous rice and raw chestnut, green onion, jujube, ginseng, and Astragalus. There was a problem that the meat was not chewy by heating. Therefore, the samgyetang using various materials has recently been introduced.
본 발명은 상기한 종래 기술의 사정을 감안하여 이루어진 것으로, 육수가 끈적끈적하지 않으며, 맛이 담백하고, 닭의 육질이 쫄깃하도록 생닭과 육수에 별도의 첨가 재료를 포함하여 맛과 영양이 어우러지도록 한 보양식 닭백숙 및 그 제조방법을 제공함에 그 목적이 있다.The present invention has been made in view of the above-described circumstances of the prior art, and the broth is not sticky, and the taste is light, and the chicken meat and broth include additional ingredients so that the meat quality is chewy, so that the taste and nutrition are balanced. It is an object of the present invention to provide a supplementary broiled chicken and a method of manufacturing the same.
도 1은 본 발명의 일실시예에 따른 보양식 닭백숙의 제조과정을 도시한 공정도이다.Figure 1 is a process chart showing the manufacturing process of the chicken farming style chicken in accordance with an embodiment of the present invention.
상기한 목적을 달성하기 위해, 본 발명의 바람직한 실시예에 따르면 엄나무와 황기, 생강의 가열로 인해 준비한 육수와; 육수에 포함되어 조리될 때 육수와 함께 가열되어 익혀지는 닭고기와; 상기 육수 및 닭고기, 찹쌀과 함께 가열되면서 자체 영양분이 함께 섞여 가열되도록 하는 표고, 생밤, 당근, 다, 대추 등의 보양재로 이루어진 보양식 닭백숙이 제공된다.In order to achieve the above object, according to a preferred embodiment of the present invention and broth prepared by heating of the oak, Astragalus, ginger; Chicken cooked by being heated with broth when cooked in a broth; The broiled chicken white soak is made of shiitake, raw chestnuts, carrots, tea, jujube and the like to be heated together with the broth and chicken and glutinous rice to be heated together with its own nutrients.
한편, 본 발명은 엄나무와 황기를 각각 10g씩 준비하여 잘 씻어 물에 불린 상태에서 24시간 가열하고, 생강을 10g 첨가하며; 도계하여 닭털 및 내장을 제거한 생닭 1.3㎏을 준비하고; 불린 찹쌀 320g을 준비하고; 다진 표고 30g, 껍질을 제거한 생밤 25g, 당근 30g, 파 20g, 대추 15g을 준비하여 솥에 장입하고, 준비한 육수물을 3ℓ붓고 뚜껑을 닫고; 상기 솥을 15,000∼16,000㎉/s의 열량으로 20분 가열하고; 10분 정도 가열을 정지한 다음, 녹두 90g과 마늘 50g, 상황 버섯 30g을 추가하고; 다시 8,000∼10,000㎉/s의 열량으로 솥을 5분 정도 재가열하는 과정으로 이루어진 것을 특징으로 하는 보양식 닭백숙의 제조방법이 제공된다.On the other hand, the present invention is prepared by 10g each of the oak and Astragalus to wash well, soaked in water for 24 hours, 10g ginger is added; The chicken was prepared to remove 1.3 kg of chicken hair and guts; Prepare 320 g of soaked glutinous rice; Prepare 30 g of chopped shiitake, 25 g of raw chestnuts with peeled skin, 30 g of carrots, 20 g of green onions, and 15 g of jujube, put them in a pot, pour 3 liters of the prepared broth and close the lid; Heating the pot for 20 minutes at a calorific value of 15,000-16,000 kPa / s; The heating was stopped for 10 minutes, and then 90 g of mung beans, 50 g of garlic and 30 g of green mushrooms were added; There is provided a method for producing a boiled chicken white soybean, characterized in that the process of reheating the pot for about 5 minutes at a calorific value of 8,000 to 10,000 ㎉ / s.
닭고기는 소고기보다 근육섬유가 가늘고 연한 것이 특징이며, 소고기처럼 지방이 근육섬유에 섞여 있지 않으므로 맛이 담백하고 소화 흡수가 잘 된다. 특히 닭고기에는 여러가지 아미노산(예를 들면 메치오닌과 라이신 등)과 핵산맛 성분이 들어 있어 강하면서도 산뜻한 맛을 내며, 글루탐산이 있기 때문에 맛이 좋다.Chicken meat is thinner and softer than beef, and because fat is not mixed with muscle fiber like beef, it tastes light and digests well. In particular, chicken contains a variety of amino acids (for example, methionine and lysine) and nucleic acid flavors to give a strong and refreshing taste, and glutamic acid, so it tastes good.
이하, 본 발명에 대해 도면을 참조하여 상세하게 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail with reference to drawings.
도 1은 본 발명의 일실시예에 따른 보양식 닭백숙의 제조과정을 도시한 공정도이다.Figure 1 is a process chart showing the manufacturing process of the chicken farming style chicken in accordance with an embodiment of the present invention.
이를 참조하면, 본 발명에 따른 보양식 닭백숙의 제조방법의 일실시예는 도 1에 나타낸 바와 같이, 엄나무와 황기를 각각 10g씩 준비하여 잘 씻어 물에 불린 상태에서 24시간 가열하여 육수물이 되도록 한다. 제조된 육수물에는 생강을 10g 첨가한다.Referring to this, as shown in FIG. 1, one embodiment of the method for manufacturing a boiled chicken in accordance with the present invention, each prepared by 10g each of the oak and Astragalus to be washed well in a state soaked in water for 24 hours do. 10 g of ginger is added to the prepared broth.
이때, 상기 엄나무는 학명이 카로파낙스 픽툼 나카이(Kaopanax Pictum Nakai)이며, 오갈피나무과에 속(屬)한 낙엽교목(落葉喬木)인 엄나무(음나무)는 가시가 있고 잎은 손바닥 모양으로 5 ~ 9갈래로 얕게 째어졌다. 엄나무의 성분은 식물의 모든 부위에 사포닌, 정유, 쿠마린이 있고, 플라보노이드는 꽃에서 뚜렷하고 줄기와 잎에서는 약한 반응이 있다. 상기 엄나무의 가장 주요성분인 사포닌 성분은주로 가래약으로 사용하였었으나, 최근에 사포닌 성분들은 항염증작용, 신상선피질호르몬류사 작용, 강장작용, 혈당을 줄이는 작용 등 여러 가지 약리작용이 알려졌다. 또한, 잎과 껍질 우림 액은 염증성 부종을 없애며, 잎, 뿌리, 열매 우림 액을 밀리 먹인 쥐는 많은 양의 당부하 실험에도 견디는 것으로 나타났다. 또한, 잎 우림 액은 중추신경 계통에 억제 작용이 있으며 뿌리 우림 액은 반대로 자극한다. 엄나무의 사포닌은 인삼과 비슷한 작용이 있어서 그 대용품으로 사용될 것으로 예상된다.At this time, the oak is a scientific name Karopanax Pictum Nakai, the deciduous arborescent (Oak tree) belonging to the genus Ogalpiaceae has a thorn and the leaves are 5-9 branches. It was slit shallowly. The components of the oak tree include saponins, essential oils and coumarins in all parts of the plant. Flavonoids are distinct in flowers and weak in stems and leaves. The saponin component, which is the main component of the moth tree, was mainly used as a sputum medicinal agent, but recently, saponin components have been known to have various pharmacological effects such as anti-inflammatory action, neural cortical hormone action, tonic action, and blood sugar reduction action. In addition, leaf and bark rain forest fluids eliminate inflammatory edema, and mice fed with leaf, root, and fruit rain forest liquids have been able to withstand a large number of sugar-load experiments. In addition, the leaf rainforest fluid has an inhibitory effect on the central nervous system and the root rainforest fluid is reversely stimulated. Saponins of the oak tree have a similar effect to ginseng and are expected to be used as a substitute.
육수가 준비되면, 도계하여 닭털 및 내장을 제거한 생닭 1.3㎏을 준비하고, 불린 찹쌀 320g을 준비하고 보양재료로 다진 표고 30g, 껍질을 제거한 생밤 25g을 잘 씻어 준비한 다음, 당근 30g을 껍질을 제거하여 준비하고, 파 20g, 대추 15g을 준비하여 솥에 장입하고, 준비한 육수물을 3ℓ붓고 뚜껑을 닫는다.When the broth is prepared, prepare 1.3kg of raw chicken without chicken hairs and guts, prepare glutinous rice called 320g, wash 30g of chopped shiitake and 25g of raw chestnuts with skin, and remove 30g of carrots. Prepare 20 g of leeks and 15 g of jujube, put it in a pot, pour 3 liters of the prepared broth and close the lid.
그리고, 상기한 솥을 15,000∼16,000㎉/s의 열량으로 20분 가열하고, 10분 정도 가열을 정지한 다음, 녹두 90g과 마늘 50g, 상황 버섯 30g을 추가하고, 다시 8,000∼10,000㎉/s의 열량으로 솥을 5분 정도 재가열한다.Then, the pot was heated for 20 minutes at a heat of 15,000-16,000 kPa / s, the heating was stopped for 10 minutes, and then 90 g of mung beans, 50 g of garlic and 30 g of green mushrooms were added. Reheat the pot for 5 minutes with calories.
상기와 같은 과정을 통하여 본 발명에 따른 보양식 닭백숙을 제조하는 것이 가능하고, 재가열이 완료된 다음에는 솥의 뚜껑을 열고, 내부의 닭백숙인 닭고기와 보양재료 등을 백숙 일부와 함께 퍼서 큰 접시 등의 용기에 담아 소비자에게 제공하고, 나머지 백숙을 대접이나 도자기 등의 용기에 담아 소비자에게 제공한다.Through the above process, it is possible to manufacture the supplemental chicken bakgsuk according to the present invention, and after reheating is completed, open the lid of the pot, and spread the chicken and nursing material such as chicken boiled meat with a portion of the Baeksukgi and a large dish, etc. It is provided to the consumer in a container and the remaining white rice is served to the consumer in a container such as a bowl or porcelain.
상기한 찹쌀 및 다진 표고, 생밤, 당근, 파, 대추 등의 보양재와, 녹두, 마늘, 상황 버섯 등은 깨끗한 물로 잘 씻은 다음, 물에 1시간 이상 담가 충분히 불린상태로 사용하는 것이 바람직하다. 상기한 보양재료로는 한방에서 많이 사용하는 계피, 잣 등을 더 사용하는 것도 가능하다.The above-mentioned glutinous rice and minced shii, raw chestnut, carrots, green onions, jujube and other rejuvenating materials, green beans, garlic, mushrooms, etc. Wash well with clean water, and then soak in water for 1 hour or more. It is also possible to further use cinnamon, pine nuts and the like that are used a lot in the above as a recuperative material.
그리고 식성에 따른 맛을 내기 위하여 후추, 설탕, 정제염, 고추분, 파 등의 조미재료를 더 첨가하는 것도 가능하다. 상기한 조미재료는 솥에 함께 넣어 조리하는 것도 가능하고, 조리가 완료된 다음 솥에서 배출하여 용기에 담을 때에 첨가하는 것도 가능하다.And it is also possible to further add seasonings such as pepper, sugar, refined salt, red pepper powder, green onions in order to taste according to the diet. The seasoning material may be put together in a pot for cooking, or after cooking is completed, the seasoning material may be added when it is discharged from the pot and placed in a container.
한편, 본 발명의 실시예에 따른 보양식 닭백숙 및 그 제조방법은 단지 상기한 실시예에 한정되는 것이 아니라 그 기술적 요지를 이탈하지 않는 범위내에서 다양한 변경이 가능하다.On the other hand, it is not limited to only the above-described embodiment and the method of manufacturing a chicken farm chicken white according to an embodiment of the present invention can be variously modified within the scope not departing from the technical gist.
상기한 바와 같이, 본 발명에 따른 보양식 닭백숙 및 그 제조방법은 엄나무, 황기, 생강 및 각종 보양재인 다진 표고, 생밤, 당근, 파, 대추, 녹두, 마늘, 상황 버섯 특유의 생화학적 효험인 강장 작용 및 항염증 작용의 약리 작용이 있으며, 녹두 등의 추가로 인해 국물이 담백하며, 버섯과 당근 등의 재료로 인해 닭의 육질이 쫄깃쫄깃 해지는 효과가 있다.As described above, the aquaculture chicken white soak and the method for producing the same according to the present invention is a biochemical efficacy peculiar to peculiar to shiitake, raw chestnut, carrot, green onion, jujube, mung bean, garlic, mushroom mushroom There is a pharmacological action of the action and anti-inflammatory action, the broth is light due to the addition of green beans, etc., the meat is chewy due to the ingredients such as mushrooms and carrots.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100891644B1 (en) * | 2007-04-05 | 2009-04-02 | 정정임 | Manufacture method of pepper-pot soup |
| KR101030953B1 (en) * | 2007-12-06 | 2011-04-25 | 나정환 | The method for manufacturing of mushroom |
| KR101239549B1 (en) * | 2009-10-16 | 2013-03-06 | 한은영 | Method for manufacturing samgyetang |
| KR101347431B1 (en) * | 2013-07-18 | 2014-01-06 | 봉우리영농조합법인 | Method for preparing of samgyetang comprising the nutrient boiled rice wrapped with lotus leaf and the samgyetang prepared therefrom |
| KR101404896B1 (en) * | 2013-11-12 | 2014-06-09 | 원종녀 | Method for cooking samgyetang with boiling pots |
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| KR100980249B1 (en) | 2009-07-28 | 2010-09-06 | 박지현 | Method for preparing of sea food samgyetang |
| KR101804901B1 (en) | 2015-05-01 | 2017-12-05 | 농업회사법인 주식회사 온누리 | Manufacturing Method Of Functional Samgyetang By Customized |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100891644B1 (en) * | 2007-04-05 | 2009-04-02 | 정정임 | Manufacture method of pepper-pot soup |
| KR101030953B1 (en) * | 2007-12-06 | 2011-04-25 | 나정환 | The method for manufacturing of mushroom |
| KR101239549B1 (en) * | 2009-10-16 | 2013-03-06 | 한은영 | Method for manufacturing samgyetang |
| KR101347431B1 (en) * | 2013-07-18 | 2014-01-06 | 봉우리영농조합법인 | Method for preparing of samgyetang comprising the nutrient boiled rice wrapped with lotus leaf and the samgyetang prepared therefrom |
| KR101404896B1 (en) * | 2013-11-12 | 2014-06-09 | 원종녀 | Method for cooking samgyetang with boiling pots |
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