KR20130000535A - Method for preparing of meat stock and samgyetang using loess water - Google Patents

Abstract

PURPOSE: A manufacturing method of a ginseng chicken broth and a meat juice for ginseng chicken broth is provided to produce a ginseng chicken broth and a meat juice for ginseng chicken broth having a fresh excellent taste by using herbal medicines and loess water. CONSTITUTION: A manufacturing method of a ginseng chicken broth and a meat juice for ginseng chicken broth comprises the following steps: Add the first additive comprising herbal medicines to water. Add the second additive comprising seafood, fruits and chicken feet to the result from the previous step. Add the third additive comprising spices and alcoholic liquors to the result from the previous step. Add 1-10(w/v)% of loess water solution to the result from the previous step. Heat the result from the previous step at 100-150deg. C for 12-36hours. Manufacture a meat juice by filtering the result from the previous step. Smoke the surface of a raw chicken using raw pine tree. Put ingredients comprising grains and nuts into the abdomen of the chicken. Add the meat juice to a prepared raw chicken, and heat at 100-150deg. C in 1-2 atmospheric pressure for 10-60minutes. Put the heated raw chicken and the meat juice in an earthen ware, add ingredients comprising ginseng Radix Palva, abalone, spring onion, onion and alcoholic liquor into the earthenware, and heat at 100-150deg. C for 5-10minutes. The herbal medicines comprises 100wt% of ginseng, 3-15wt% of clove, 3-15wt% of Astragalus membranaceus, 3-15wt% of Acanthopanax senticosus, 3-15wt% of cinnamon, 3-15wt% of Zanthoxylum piperitum leaf, 3-15wt% of Korean angelica root, 3-15wt% of Illicium verum, 3-15wt% of jujube, 3-15wt% of bay leaf, 3-15wt% of Lentinus edodes, 3-15wt% of alive pine mushroom, 3-15wt% of polygonatum, 3-15wt% of cnidium, 3-15wt% of Cervi Cornu, 3-15wt% of Tsaoko Amomum, 3-15wt% of Amomum villosum LOUR, 3-15wt% of sandal-tree, 3-15wt% of schizandra, 5-25wt% of Broadleaf Liriope, and 3-15wt% of Salicornia herbacea powder. [Reference numerals] (AA) Initial boiling; (BB) Second surface searing and smoking; (CC) Second boiling; (DD) Fourth simmering

Description

Method for Preparing Meat of Samgyetang and Samgyetang Using Loess Soy Sauce {Method for Preparing of Meat Stock and Samgyetang Using Loess Water}

The present invention relates to a method for producing broth for samgyetang using ocher longevity and a method for producing samgyetang using the broth.

Gyeongju City is the best tourism complex in Korea with the most preserved archaeological history of 1000 years in the history of the world. In addition, the annual visitor to Gyeongju reaches about 8 million and is widely known as an open-air museum without fences.

There are many foods that represent Korea, but one of the foods preferred by foreigners is Samgyetang. Boiled with all kinds of herbs and grains, this food is favored regardless of age or gender. Especially, Ginseng, which is representative of Korea, is called a panacea and has the best value as a supplement when it is cooked like Samgyetang.

Many visitors to Gyeongju search for food suitable for Gyeongju, the historical and cultural city, but it is well known that there is no food that can be clearly represented. Although there is a lack of traditionality for food, the fundamental reason for this is that the lack of will for development of luxury food first. With the advent of local autonomy, local governments are struggling to develop food festivals and corresponding cultural contents. In doing so, it is believed that it is intended to enhance local food culture and revitalize local economy by improving local economy.

In order to develop a sustainable tourism industry in tourism, it is necessary to attract many domestic and foreign tourists to promote the consumption of local specialties during their stay. Granting is one of the important revisit factors.

Samgyetang can be eaten anywhere in Korea, but its taste is almost standardized, making it difficult to find regional features. Therefore, in view of this point, the necessity of the present invention has emerged in order to implement the food culture of tourism racing.

This seems to be very timely, in line with the Korean food globalization strategy currently implemented by the government.

In order to understand the behavior of tourists through the process of visit, experience, lodging, and meal of foreign tourists, good food will be helpful for the development of Gyeongju by inducing foreign tourists to return.

Oriental medicine of Korea is the traditional medicine of Korea, and the underlying material is herbal medicine and it is a preventive medicine that benefits the body as a result of experiments for thousands of years. It is essentially different from the way it seeks.

Therefore, the developed racing "Tohamsan Jijangsu Samgyetang" of the present invention was developed based on this fundamental principle, it is believed to be beneficial to the human body, health-oriented and further play a big role in revitalizing the restaurant during the race.

Samgyetang, Korea's representative health food, has been established as a special product of Gyeongju, and aims to seek priority and exclusive status as a genuine food of Gyeongju for all domestic and foreign tourists visiting Gyeongju. It will quickly build a regional association image that combines local specialties such as Punggi ginseng, nutritious pepper, Andong liver mackerel, Pohang Guamegi, and Gyeongju Hwangnam Bread. It is obvious that the income of the local people in Gyeongju will be increased, the economic revitalization and the image of Gyeongju will be enhanced.

Throughout this specification, numerous patent documents are referenced and their citations are indicated. The disclosures of the cited patent documents are incorporated by reference herein in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly described.

The present inventors endeavored to develop an additive material and a manufacturing method for enhancing the flavor and flavor of Samgyetang, a health supplement. As a result, the medicinal ingredients and various mineral-rich broths are prepared using medicinal herbs and loess longevity, and the surface of the broiled meat is scrubbed and smoked using cheongsol branch to enhance the flavor and flavor of meat, The present invention was completed by remarkably improving the functionality (saving smell, taste, light taste and overall acceptability) of the broth and samgyetang for samgyetang by adding a heating process and a broth adjusting material.

Accordingly, it is an object of the present invention to provide a method for producing broth for samgyetang.

Another object of the present invention is to provide a broth for samgyetang prepared by the method of the present invention described above.

Still another object of the present invention is to provide a method of preparing samgyetang using the broth of the present invention described above.

Another object of the present invention to provide a samgyetang prepared by the method of the present invention described above.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for preparing broth for samgyetang, comprising the following steps: (a) Ginseng, cloves, Astragalus, spiny ginseng, cinnamon, vinegar, donkey, licorice, octagonal fennel Adding a primary additive comprising a herbal medicine consisting of jujube, bay leaf, shiitake mushroom, wild pine, round gourd, cheonggung, green angle, excess, sine, sandalwood, Schisandra chinensis, Baekmun-dong and Hamcho powder; (b) adding a secondary additive comprising seafood, fruits and chicken feet to the result of step (a); (c) adding a tertiary additive comprising general seasonings and liquor to the resultant of step (b); (d) adding 1-10 (w / v)% of yellow soil longevity solution to the resultant of (c); (e) heating the resultant of (d) at a temperature of 100-150 ° C. for 12-36 hours; And (f) filtering the product of step (e).

The present inventors endeavored to develop an additive material and a manufacturing method for enhancing the flavor and flavor of Samgyetang, a health supplement. As a result, the medicinal ingredients and various mineral-rich broths are prepared using medicinal herbs and loess longevity, and the surface of the broiled meat is scrubbed and smoked using cheongsol branch to enhance the flavor and flavor of meat, The heating process and the addition of broth control material were found to significantly improve the organoleptic and samgyetang's functionality (savory smell, light taste and overall taste).

"Ginseng" of the herbal medicine used in the present invention is Korean ginseng ( Panax ginseng), three sessions (P. quiquefolius), jeonchilsam (P. notoginseng), jukjeol three (P. japonicus), three yeopsam (P. trifolium), Himalayan cedar (P. pseudoginseng), Vietnam, three (P. vietnamensis) and American hemp ( Panax quinquefolium ), but is not limited thereto. Preferably, the ginseng used in the present invention is Korean ginseng ( Panax ginseng ).

Eugenia used in the present invention caryophyllata or Syzygium aromaticum ) ”collects dried buds before they bloom on cloves and is used for food, medicine, or preservatives, or as a painkiller in dentistry, including seizures.

As used herein, Astragalus Root ) is a perennial herbaceous plant Astragalus belonging to the leguminosae . membranaceus To dry the roots trimmed almost jupi other Astragalus spp roots of Bunge), a light brown or tan outside and the inside is soft and fragrant just to yellowish white.

As used herein, the term " Acanthopanax " senticosus ) ”is Acanthopanax , a deciduous shrub of the Araliaceae . senticosus (RUPR. et MAXIM) HARMS) are dried roots, rhizomes and bark.

In the present specification, “Cinnamon ( Cinnamomi) cortex ; Cinnamon bark ) ”is a herb belonging to the family Lauraceae, which is mainly produced in southern China and North Vietnam, and is characterized by hypothermia, central inhibition, persistent peripheral vasodilation, platelet aggregation inhibition, skin darkening prevention or blood circulation. It is mainly used for cold, analgesic, or dysmenorrhea due to sweating, antipyretic, or astringent effect.

In the present specification, "sancho ( Zanthoxylum) schinifolium ) ”refers to the fruit of the Japanese herb , which is known to be effective in the health or suits and to suppress swelling and pain.

In this specification, “Angelica ( Angelica) gigantis radix) "is todanggwi a perennial plants belonging to the parsley (Umbelliferae) (Angelica gigas Nakai, Angelica gigas) and ildanggwi (Angelica acutiloba Kitagawa , Japanese Angelica and Angelica sinensis ) is a herbal medicine that is mainly used for gynecological diseases such as cold and anemia.

In the present specification, “Liquorice (甘草, Glycyrrhiza uralensis FISCH.) ”is a perennial herb of legumes. Licorice is used as an oral or external medicine to relieve all kinds of pain and urgency as well as to increase efficacy while harmonizing with all herbs in oriental medicine. It is known to have its own weakness such as neutralization of poison.

As used herein, the term "octagonal fennel ( Ilicium) verum Hook.f.) refers to an evergreen fruit belonging to the Magnoliaceae family.

In the present specification, "jujube" has been used as a herbal medicine since ancient times as a mental stability, stress relief, insomnia treatment, hepatic detoxification action and health agent (Song Hyo-jeong, Sanyacho therapy, 228, (1994)).

As used herein, “laurel ( laurus) nobilis L.) ”is an evergreen arboretum, originated from the Mediterranean coast of southern Europe, garden water in the southern region, and northern cultivated as an eruption plant. Raw leaves have a bitter bitter taste, but dried leaves are sweet and strong and have a distinctive fragrance. In addition, it promotes appetite, adds flavor and has excellent antiseptic properties, and has been used as an antioxidant, neuralgia, analgesic for rheumatism, rash, puncture, digestive, astringent, etc.

In the present specification, "Shiitake mushroom ( Lentinus edodes ) ”are classified as genus locusts and small mushrooms or shiitake, which are parasitic in hardwoods. They are high in calories, high in protein and vitamins, as well as tonic, diuretic, high blood pressure, nephritis, nervous breakdown, insomnia, It is known to be effective in the treatment of asthma, stomach ulcers, etc., and contains various minerals and dietary fiber.

In the present specification, "sansong" has a fragrance component such as pine oil and acidic acid increases the palatability.

As used herein, the term " polygonati " Odorati Rhizoma ) is a perennial herb native to Korea. Polygonatum odoratum there is . pluriflorum Ohwi ) is used as a herbal medicine as root medicine, anti-inflammatory nourishment, tonic medicine, it is known to be used for sickness, relieving asthma, relieving asthma, sweating, urination, oil well, and diabetes.

As used herein, “Cnidium officinale” is a perennial herb of the Apiaceae family, 40-70 cm in height and fragrant plant. The arch used in the present invention can use various organs, tissues (such as roots, leaves, flowers, stems, fruits and seeds, etc.) of the arch, and most preferably the root of the arch. The roots of the celestial herb are known to be effective in various women's diseases such as poor circulation, anemia, menstrual disorder, etc., aiming at blood, blood sugar, calm and analgesic.

In the present specification, "rust" refers to the soft horns of deer (plum, mandok) and cohort related animals, while antler is referred to as green rust. Green tea contains high levels of proline, lysine and serine and contains sex hormones estrogen, estranediol, and sphingomyeline ganghoside.

As used herein, the term “excess ( Amomum) tsao - en Crevst meat Lemaire ) ”is a plant belonging to the family Ginger, which has the effect of relieving all the chills, warming the inside, stopping vomiting and relieving only the abdominal window.

In the present specification, “sign Amomi Semen ) ”is known to have analgesic activity.

As used herein, “sandalwood ( Santalum) album L.) ”contains 3–5% essential oils in its core, and over 90% of α-Santanol and β-Santanol. It also contains special amino acids cis, trans 4-hydroxyproline, homospermidine and the like.

As used herein, Schizandrae Fructus ”is the schizandra of Schizandra chinesis BAILL） is dried fruit, known to have the effect of expectoration, Jinhae, Cheoncheon, blue blood, black, Saengjigal, Bosin and Yangjang.

In the present specification, "Baekmun-dong (음)" is used for the treatment of symptoms that the heart is beaten and the heart beats, well surprised and can not sleep because the blood is damaged.

“ Salicornia ” used in the present invention herbacea ) is a yearly plant belonging to the chenopodiaceae . The herbaceous seaweed grows on land and is enriched with various minerals and enzymes contained in seawater. It is known to be effective for anemia, hypoglycemia, and improvement of thyroid function.

Hereinafter, described in detail step by step the method of the present invention for producing broth for samgyetang:

(a) addition of primary additives containing herbal medicines to bottled water

First of all, the method of the present invention is ginseng, cloves, Astragalus, spinach, cinnamon, cabbage, Angelica, licorice, octagonal fennel, jujube, bay leaf, shiitake mushroom, wild pine, round stalk, celery, green rust, excess, sine, sandalwood Add a primary additive comprising a herb consisting of Schizandra chinensis, Baekmundong and Hamcho powder.

The ginseng used in the present invention is not particularly limited, and preferably, fuselage, rice, Central America or a combination thereof is used, more preferably Central America. The term “america” includes the American counterparts having a diameter of 10 mm or more, the US middle piece having a diameter of 8-10 mm, and the American small pieces having a diameter of 6-8 mm. The term "Central America" refers to rice ginseng, 4-6 mm in diameter. The term “semi” refers to rice ginseng with a diameter of 4 mm or less.

According to the present invention, as the primary additive, the herbaceous herb may be used as the seaweed itself, and may be used as a slice or powder of the seaweed. Preferably, the nachos powder prepared by grinding the nachos in a conventional manner is used.

According to a preferred embodiment of the present invention, the primary additive of step (a) is 3-15 parts by weight of clove, 3-15 parts by weight of red ginseng, 3-15 parts by weight, cinnamon 3-15 parts by weight, based on 100 parts by weight of ginseng Parts by weight, 3-15 parts by weight of anchovy, 3-15 parts by weight of Angelica, 3-15 parts by weight of licorice, 3-15 parts by weight of octagonal fennel, 3-15 parts by weight of jujube, 3-15 parts by weight of bay leaf, shiitake mushroom 3 -15 parts by weight, 3-15 parts by weight of Sansong, 3-15 parts by weight of round stalks, 3-15 parts by weight of Cheongung, 3-15 parts by weight of rust, 3-15 parts by weight, sine 3-15 parts by weight, sandalwood 3 -15 parts by weight, 3-15 parts by weight of Schisandra chinensis, 5-25 parts by weight of Baekmun-dong, and 3-15 parts by weight of seaweed powder.

More preferably, 4-10 parts by weight of clove, 4-10 parts by weight of red ginseng, 4-10 parts by weight of cinnamon, 4-10 parts by weight of cinnamon, 4-10 parts by weight, Sancho 4-10 parts by weight, based on 100 parts by weight of ginseng 4 parts by weight, licorice 4-10 parts by weight, octagonal fennel 4-10 parts by weight, jujube 4-10 parts by weight, bay leaf 4-10 parts by weight, shiitake mushrooms 4-10 parts by weight, wild pine 4-10 parts by weight, 4-10 parts by weight, Cheonung 4-10 parts by weight, green angle 4-10 parts by weight, excess 4-10 parts by weight, sine 4-10 parts by weight, sandalwood 4-10 parts by weight, Schizandra 4-10 parts by weight, Baekmun-dong 10-18 parts by weight and 4-10 parts by weight of seaweed powder.

When the content of the herbal medicine is out of the weight part, there is a problem that the functionality and pharmacological activity of the broth for samgyetang falls.

According to a preferred embodiment of the invention, the volume of water is 1-5 L. If the water capacity is less than 1 L, the content of the herbal medicine is high, so the functionality is reduced, especially the taste is strong. If it exceeds 5 L, the dilution ratio of the herbal medicine is high, so that the functionality is also lowered. There is a problem that decreases.

In the present specification, the term “gummy” corresponds to the English “bittering taste” and is a kind of low palatability caused by a combination of bitterness, astringent taste, sour taste, and spicy taste.

(b) addition of secondary additives to the product of step (a)

The method of the present invention then comprises adding a secondary additive comprising seafood, fruits and chicken feet to the result of step (a).

According to a preferred embodiment of the present invention, the secondary additive of step (b) in the method of the present invention comprises 0.5-10 parts by weight of seafood and 0.5-10 parts by weight of fruit based on 100 parts by weight of chicken feet, more preferably 2-7 parts by weight of seafood and 2-7 parts by weight of fruit based on 100 parts by weight of chicken feet.

The seafood and fruits can use a variety of seafood known in the art, preferably shrimp and kelp, the fruits are apples and pears, more preferably shrimp and kelp, or apples and pears of 1: 1 Included in weight ratio. Most preferably, the apples and pears are from Yeongju, Gyeongbuk.

"Dashima" in this specification is a genus of seaweed, 2-3 years old, belonging to the seaweed family belonging to the brown algae whose scientific name is Laminaria longissima . Kelp has higher levels of vitamins and minerals, especially magnesium, calcium, iodine and iron, compared to terrestrial plants, and physiological activities such as fucoidan (a water-soluble dietary fiber contained in seaweed) and alginate. It contains a lot of this strong polysaccharide and is used as a functional material or a health food.

When the content of the seafood and fruit is out of the weight part, there is a problem that the functionality (such as odor and taste improvement) is reduced.

(c) addition of the tertiary additive to the product of step (b)

And the present invention adds a tertiary additive including general spices and alcohol to the result of step (b).

According to a preferred embodiment of the present invention, the tertiary additive of step (c) includes 1-10 parts by weight of liquor based on 100 parts by weight of general spices, more preferably 5-8 parts by weight of liquor based on 100 parts by weight of general spices. It includes parts by weight.

According to another preferred embodiment of the present invention, the general seasoning of step (c) is at least three or more selected from the group consisting of pepper, garlic, vinegar and ginger, more preferably pepper, garlic, vinegar and ginger.

The liquor used in the present invention may use a variety of liquor known in the art, preferably soju, more preferably Gyeongbuk Gyeongju traditional liquor, and even more preferably Gayangmun of Gyeongbuk Gyeongju.

In the present invention, the seasonings and alcoholic beverages have the effect of removing fishy smell of chicken feet or seafood when producing broth for samgyetang and when the content is out of the content, there is a problem inferior in functionality.

(d) addition of ocher liquor solution to the resultant of step (c)

Next, the present invention includes adding 1-10 (w / v)% of the yellow soil longevity solution to the resultant of (c).

According to a preferred embodiment of the present invention, the ocher liquor solution of step (d) is 2-5 (w / v)%.

The ocher longevity solution used in the present invention is also called rootless water. In general, if you dig a hole 90 cm or more into a sunny field or deep ridge loess, you will find that a blue strip is connected horizontally, digging out the soil underneath the strip and charcoal filtering water and ocher. After stirring several times (approximately 1: 9 ratio), after some time, pale pale yellow water appears on the top, which is called Jijisu, or you can drink Jijisu directly. Ji-soo's oriental medicine is cold and sweet and has no poison. If you mix this drinking water with regular drinking water, your body will warm up and your bowels will be active. If you have an atopy or skin disease, take a bath with Jijangsu to remove toxins from your body, making your skin soft and moist.

In addition, minerals are abundantly dissolved in water and dissolved oxygen is a great role for the skin to help atopy symptoms, etc. And detoxify the body due to detoxification of our body is good for health. This is because Jijangsu is clean, rich in minerals and soil microbial enzymes.

In particular, Jijangsu detoxifies poisons such as fish poisons and drug germs, and has therapeutic effects on women's constipation, headaches and skin diseases, and is also used for patients with small thirst, allergies, gallstones, stroke and hypertension, and diabetes. It is known to have a good hangover removal effect.

(e) heating the product of step (d)

And, the method for producing broth for samgyetang of the present invention includes heating the resultant of (d) at a temperature of 100-150 ° C for 12-36 hours.

According to a preferred embodiment of the invention, the heating of step (e) is carried out for 18-28 hours at a temperature of 100-125 ℃, more preferably for 22-26 hours at a temperature of 100-125 ℃ .

(f) filtration of the product of step (e)

Finally, the process of the invention filters the product of step (e). The filtration is to produce a broth for samgyetang by heating and then filtering the above-mentioned herbs, spices, seafood and fruits by a physical method, it can be filtered by various filtration methods known in the art, but the broth is food In the sense that the filter using a woven fabric, preferably can be filtered using a cotton or ramie fabric.

According to another aspect of the present invention, there is provided a broth for samgyetang prepared by the method of the present invention described above.

Samgyetang broth of the present invention is prepared by the method of producing the samgyetang broth of the present invention described above, the common content between the two is omitted in order to avoid excessive complexity of the specification according to the repeated description.

The broth for samgyetang is commercially available by packing in a separate container. The broth can be used in the case of cooking the broth so that the broth can be sold separately, and the use of the broth is not limited to the samgyetang dish if the broth is used for the broth.

According to another aspect of the present invention, the present invention provides a method for producing samgyetang, comprising the following steps: (i) preparing a broth prepared by the method of the present invention; (Ii) smoking the surface of live chicken using raw brushes; (Iii) injecting an input comprising grains and nuts into the belly of the smoked live meat of step (ii); (Iii) adding the broth of step (iii) to the live chicken prepared in step (iii) and heating at 1-2 atmosphere and 100-150 ° C. for 10-60 minutes; (Iii) Put the lively broiled meat and broth heated in step (iii) in a traditional earthenware bowl, and add the broth control material containing ginseng, abalone, green onions, onions and liquor to the earthenware bowl for 5-10 minutes at 100-150 ° C. Heating during.

Hereinafter, the step-by-step detailed description of the method of the present invention for producing samgyetang:

(Iii) preparation of broth prepared by the method of the present invention described above;

First, broth is prepared and prepared by the method of the present invention described above. In addition, in order to avoid the excessive complexity of the specification in the above-described method for producing broth, the contents common between the two are omitted.

According to the method of the present invention, the first step of heating in the step of preparing the broth.

One of the characteristics of the present invention was to use the "chicken direct feeding method" in order to prepare the broth when preparing the conventional Samgyetang, the present invention by preparing a broth with a shelf life and durability using a traditional herbal medicine and ocher longevity solution It has the advantage of shortening the cooking time. Therefore, consumers who want to cook can easily cook because it can be heated immediately if only a heat source is secured outdoors.

(Ii) smoking the surface of live chicken using raw brushes ;

Subsequently, the method of the present invention smokes the surface of live meat using raw brush.

The biggest feature of the present invention is that it goes through the step of smoking the chicken surface for samgyetang. The reason for including the smoking process is to protect the epidermal membrane of the meat by reducing the surface of the live chicken, reduce the vivid taste of the chicken and at the same time enhance the meat taste and flavor.

The smoking process not only has a magical meaning based on the tradition of keeping away from luck and showing cleanness, but also a mutual combination of food meanings that add flavor to the surface and kill bacteria, and the term “smoking” is used herein. Is used interchangeably with "singing or slimming" in.

In the present invention, the fume may use a variety of fume materials known in the art, but preferably a Korean traditional two-leaved pine, and more preferably, the pine brush of the pine.

According to a preferred embodiment of the invention, the smoking of step (ii) is carried out for 1-5 minutes, more preferably for 1-3 minutes.

When the smoker is out of the smoking time, the removal rate of fishy taste is low and the burnt smell of tree branches may be cut, thereby reducing the flavor of meat.

(Vi) the training of step (ii) above; In six of the inputs to the speed of livelihood

The method of the present invention then comprises the step of introducing an input comprising grains and nuts into the belly of the smoked live meat of step (ii).

According to a preferred embodiment of the present invention, the input of step (iii) comprises 30-60 parts by weight of nuts per 100 parts by weight of grains, more preferably 40-50 parts by weight of nuts per 100 parts by weight of grains. .

According to another preferred embodiment of the present invention, the grain of step (iii) is selected from at least three or more from the group consisting of glutinous rice, tea, red beans, waxy water and soybeans, more preferably glutinous rice, tea, red beans, waxy water and Soybean, more preferably 60-82% by weight, 5-10% by weight, 5-10% by weight of red beans, 5-10% by weight of red beans, 5-10% by weight of soybeans, and 3-10% by weight of beans, based on the total weight of the grains. It is included.

According to another preferred embodiment of the present invention, the nut of step (iii) is at least three selected from the group consisting of ginkgo biloba, walnut, pine seed, chestnut and sunflower seeds, more preferably ginkgo biloba, walnut, Pine seeds, chestnuts and sunflower seeds, more preferably 20-52% by weight of ginkgo biloba, 10-20% by weight walnuts, 15-24% by weight pine nuts, 20-28% by weight based on the total weight of nuts And 3-8% by weight of sunflower seeds.

(Iii) add the raw meat prepared in step (iii) to the broth of step (iii) and heat it (secondary heating)

The method of the invention then undergoes a second heating step. Specifically, the lively chicken prepared in step (iii) is added to the broth of step (iii) and heated at 1-2 atmosphere and 100-150 ° C. for 10-60 minutes, preferably the heating in step (iii) 20-40 minutes at 2 atm and 110-130 ° C.

Another one of the features of the method of the present invention is subjected to a secondary heating step by applying a pressure above atmospheric pressure, the broiled chicken meat and grains are boiled, so that the herbal medicine and ocher longevity used in the present invention is uniformly used in broth and chicken To be incorporated.

Various pressure cookers known in the art may be used to apply pressure in the secondary heating step.

The addition of the broth may be poured into an amount that can be submerged so that the raw meat can be cooked evenly.

As used herein, the terms "boiling" or "simmering" are used interchangeably in the same sense.

(Ⅴ) one containing a living meat and gravy is heated in earthenware was added to broth adjusting material in the earthenware then third heating in step (ⅳ)

Finally, in the method of the present invention, the live broiler and broth heated in the above step (iii) are added to the earthenware bowl, and the broth is added to the earthenware control material including the ginseng, abalone, leek, onion and liquor at 100-150 ° C. Heating for 5-10 minutes.

Another feature of the present invention is that the broth adjustment material is further mixed and further tertiary heating is performed for a shorter time than the secondary heating to further increase the light taste of the broth.

As the ginseng used as the stock adjustment material, ginseng with a diameter of 4 mm or less was used, and preferably, ground ginseng was used.

According to a preferred embodiment of the present invention, the broth adjustment material of step (iii) is 1-10 parts by weight of samsam, 1-10 parts by weight of leek, 1-10 parts by weight of onion and 1-10 parts of liquor, based on 100 parts by weight of abalone. It includes 3 parts by weight, more preferably 3-7 parts by weight of ginseng, 3-7 parts by weight of leek, 3-7 parts by weight of onion and 3-7 parts by weight of liquor based on 100 parts by weight of abalone.

The liquor used in the present invention may use a variety of liquor known in the art and is preferably soju, more preferably Gyeongbuk Gyeongju traditional liquor, and even more preferably Gayang liquor of Gyeongbuk Gyeongju.

In the present invention, when the content of the broth adjusting material and alcohol is included in the weight part, there is an advantage of increasing the light taste of the broth more.

According to a preferred embodiment of the invention, the heating of step (iii) is carried out for 7-9 minutes at 100-120 ℃.

If prepared in this way it can be produced Samgyetang. Decorated with sesame seeds, red chilli pepper and pine nuts on the broiled Samgyetang, so that bamboo salt and black pepper powder can be added according to customer's preference. And, if you provide Jijosu Sikhye for digestion after meals, the effect of ingesting Samgyetang prepared by the method of the present invention is more increased.

According to another aspect of the present invention, the present invention provides a samgyetang prepared by the method of the present invention described above.

Samgyetang of the present invention is produced by the method of manufacturing the samgyetang of the present invention described above, the common content between the two is omitted in order to avoid excessive complexity of the specification according to the repeated description.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention relates to a method for producing broth for samgyetang using loess longevity and a method for producing samgyetang using the broth.

(Ii) The method for preparing broth of the present invention includes various pharmacological and mineral components including 22 kinds of medicinal herbs and ocher lichen longevity solution, and when the samgyetang is prepared using the broth, Samgyetang's broth and meat's bitter smell (smell), sour smell (smell) and fishy smell (taste) are suppressed, and the sweet smell (taste) and light taste and overall preference are improved. It can be used as a supplement.

(Iii) Conventionally, when preparing Samgyetang, the "chicken direct feeding method" was used to prepare the broth, but the present invention prepared the broth with a shelf life and durability by using a herbal medicine and a loess longevity solution in advance, thereby cooking time It has the advantage of shortening.

(Iii) Samgyetang production method of the present invention goes through the steps to grind and smoke the chicken surface for Samgyetang. Searing the surface of live chickens protects the epidermal membranes of the meat, reduces the vivid taste of the chickens and at the same time enhances the meat taste and flavor.

(Iii) Meanwhile, the method of manufacturing Samgyetang of the present invention undergoes a heating process in three steps, and in particular, in the final third heating step, by adding a material for adjusting broth to heat three times within 10 minutes, the meat and meat have a light taste (smell). ) Is greatly improved.

(Iii) Samgyetang broth of the present invention was confirmed to be safe for humans as a result of animal-level acute toxicity test.

1 is a flow chart showing a manufacturing process of samgyetang according to an embodiment of the present invention.
Figure 2 is a process and photos showing the manufacturing process of samgyetang in accordance with an embodiment of the present invention.
Figure 3 is a photograph showing a samgyetang prepared according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Manufacturing example : Samgyetang production of the present invention

Step 1: Preparation of broth for making samgyetang Example 1 )

Next, the ingredients in Table 1 were weighed to prepare a broth for preparing samgyetang of the present invention. Specifically, first, 22 kinds of herbal medicines including fresh ginseng, chicken feet, two kinds of seafood, and two kinds of fruits were washed. A total of 33 kinds of ingredients (fine ingredients (such as cinnamon and seaweed powder) in cotton cloth) are added to the pot, including the herbs, chicken feet, seafood and fruits, five kinds of seasonings, and one kind of alcoholic beverages. 3% ocher liquor solution was added and 2 liters of bottled water was poured. Then boiled enough for more than 24 hours at a temperature of 100 ℃ or more to prepare a herbal soup (Stock) and then filtered well to obtain the broth for producing samgyetang of the present invention. And Samgyetang broth prepared by the above method was set as Example 1.

Broth unit Quantity weight% One Herbal medicine One Fresh ginseng (medium) g (root) 30 (4) 40.6 2 cloves g 2 2.7 3 Hwanggi g 2 2.7 4 A goose g 2 2.7 5 cinnamon g 2 2.7 6 Sancho g 2 2.7 7 Donkey g 2 2.7 8 licorice g 2 2.7 9 Octagonal fennel g 2 2.7 10 Dried dates g 2 2.7 11 Bay leaf g 2 2.7 12 Dried Elevation g 2 2.7 13 Sansong g 2 2.7 14 Round g 2 2.7 15 Celestial g 2 2.7 16 Rust g 2 2.7 17 Excess g 2 2.7 18 sign g 2 2.7 19 Sandalwood g 2 2.7 20 Schisandra g 2 2.7 21 Baekmun-dong g 4 5.4 22 Hamcho Powder g 2 2.7 Sum g 74 100 2 seafood One Dried shrimp g 2 2.95 2 Kelp g 2 2.95 Fruits One Locally produced apples g 2 2.95 2 Local production g 2 2.95 Chicken feet g 60 88.2 Sum g 68 100 3 Common Spices One Peppercorns g 2 7.14 2 Whole garlic g 20 71.44 3 Dried candle g 2 7.14 4 ginger g 2 7.14 mainstream Local traditional liquor (Suzhou) g 2 7.14 Sum g 28 100 4 Yellow soil longevity solution (3%) g 400

Stage 2: For Samgyetang Livelihood  Singeing of the surface searing ) And smoking ( smoking )

Fire ignition was applied to the surface of live broiler for Samgyetang for more than 2 minutes, so that the smoke was soaked by the smoke.

Step 3: Add grains and nuts to the broiler belly stuffing )

A total of 10 species, including 5 kinds of grains (glutinous rice, green tea, etc.) and 5 nuts, which were called in the broilers smoked in step 2, were put in the broiler chickens, and the insides were well bound.

Poultry input material material unit Quantity weight% Cereals One Glutinous rice g 50 72.5 2 Tea g 5 7.2 3 Red beans g 5 7.2 4 Chimney g 5 7.2 5 Soritae (beans) g 4 5.9 Sum g 69 100 nuts One Bank g 10 32.3 2 Walnut g 5 16.0 3 Pine seed g 6 19.4 4 Raw chestnuts g 8 25.8 5 Sunflower seeds g 2 6.5 Sum g 31 100

Step 4: Cook the broiled chicken with grains and nuts in broth (2nd heating step)

The broiler prepared in step 3 was poured into a pressure cooker, and the broth prepared in step 1 was poured so that the broiler was slightly submerged, and then boiled at 100 ° C. or higher for 30-40 minutes to heat and cook cooked chicken, grains, and nuts well.

Step 5: 3rd heating step for stock adjustment Example  2)

The broiler cooked in step 4 was placed in a clay bowl, and the broth prepared in step 1 was poured to lightly soak the broiler, and the ingredients shown in Table 3 were then added, followed by boiling for 10 minutes to further flavor. And Samgyetang prepared through the first step to step 5 was used as Example 2.

Stock adjustment material unit Quantity weight% Ground Misam g 2 3.5 Abalone (medium) g 50 86 Sun leek g 2 3.5 Sun onion g 2 3.5 Local traditional wine g 2 3.5 Sum g 58 100

Step 6: garnish decoration

Next, the sesame seeds, red peppers and pine nuts of Table 4 were used to decorate the meat, and the bamboo salt and black pepper powder of Table 4 were provided to be added according to the consumer's preference, and other cold products were provided to the consumers.

material unit Quantity Remarks Bamboo salt g 2 For provision Pepper powder g 2 For provision Sesame g 2 Famous Red pepper g 2 Famous Pine nuts g 2 Famous

Step 7: add Cold  And dessert serving steps

The pre-meal wine provided the locally produced ogapi wine, and Ji-Ji Soo Sikhye for digestion after meals.

Experimental Example  One: Example  1 and 2 Acute Toxicity Experiment

A total of 22 kinds of herbal medicines and other ingredients were added to the broths of Examples 1 and 2 of the present invention, and acute toxicity test was conducted using rats in connection with whether the broths of Examples 1 and 2 were safe for human consumption. It was.

Specifically, broths collected in Examples 1 and 2 were administered at a dose of 2,000 mg / kg (single dose), 500 mg / kg (multiple doses) to rats (females and males) weighing 180-220 g for 14 or 30 days. Oral administration did not result in any excitability or death. Therefore, it can be seen that the broths of Examples 1 and 2 of the present invention are safe for humans without acute toxicity.

Experimental Example  2: Sensuality  inspection

Samgyetang broth was prepared by the same method and material as in step 1 of the above preparation, but Samgyetang broth was not added with ocher longevity solution as Comparative Example 1. Samgyetang was prepared by the same method and material as steps 1 to 5 in the preparation example. To prepare a but did not smoke the surface of the two stages of the live broiler Comparative Example 2, and smoked but the case of omission of the broth adjustment material 5 step and the third heating step was used as Comparative Example 3.

The sensory changes in meat quality of Example 1 and Comparative Example 1, broths of Example 2 and Comparative Example 3, and meat quality of Example 2, Comparative Examples 2 and 3 were investigated. Odors were examined for odor, sweet odor, bitter odor, sour odor, burnt odor and chicken odor, and taste for savory taste, light taste, sweetness, bitter taste, sour and spicy taste, and overall preference.

The temperature of all samples used for sensory evaluation was prepared to be at room temperature. For broth, put 15 ml of broth in the mouth, spit out and evenly stimulate the oral epidermis for 20 seconds. Chew into the mouth to evenly stimulate the epidermis and spit out, each time the evaluation of one sample was washed in the mouth with water and the next sample was evaluated after 10 minutes. The sensory evaluation staff consisted of 10 panelists trained on basic taste and flavor evaluation, followed by nine points for very strong tastes and odors, and one point for no taste or odors, and very low levels. The score was evaluated to decrease sequentially, the average value of sensory evaluation is summarized in Tables 5 and 6 below.

sample smell Sweet smell Sweet smell Bitter smell Smell Odor Smell of chicken
(Smell of fish) Stock of Example 1 7 4 5 3 2 One Stock broth of Comparative Example 1 6 5 8 6 3 5 Stock of Example 2 8 4 3 2 3 One Stock broth of Comparative Example 3 6 6 6 6 4 4 Meat of Example 2 9 3 2 2 3 2 Meat of Comparative Example 2 7 4 5 5 2 6 Meat of Comparative Example 3 7 5 4 5 4 5 sample flavor Sweet taste sweetness bitter Sour taste Hot Light taste Stock of Example 1 8 3 5 4 One 8 Stock broth of Comparative Example 1 7 6 7 6 4 6 Stock of Example 2 9 4 4 3 2 8 Stock broth of Comparative Example 3 7 7 5 5 4 5 Meat of Example 2 9 4 3 2 2 9 Meat of Comparative Example 2 7 4 5 6 One 6 Meat of Comparative Example 3 6 6 6 5 3 5

sample Overall preference Stock of Example 1 8 Stock broth of Comparative Example 1 5 Stock of Example 2 9 Stock broth of Comparative Example 3 6 Meat of Example 2 9 Meat of Comparative Example 2 6 Meat of Comparative Example 3 5

As can be seen in Tables 5 and 6, in Examples 1 and 2, the bitter smell (taste), sour smell (taste), burnt smell and fishy smell of chicken are suppressed, and the sweet smell (taste) and light taste are improved. As a result, the overall acceptability increased.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

Method for producing broth for samgyetang comprising the following steps:
(a) Ginseng, Clove, Astragalus, Prickly Pear, Cinnamon, Sancho, Angelica, Licorice, Octagonal Fennel, Jujube, Laurel Leaf, Shiitake, Sansong, Roundcorn, Cheongung, Green, Excess, Sign, Sandalwood, Schisandra chinensis, Baekmun Adding a primary additive comprising a herbal medicine consisting of copper and seaweed powder;
(b) adding a secondary additive comprising seafood, fruits and chicken feet to the result of step (a);
(c) adding a tertiary additive comprising general seasonings and liquor to the resultant of step (b);
(d) adding 1-10 (w / v)% of yellow soil longevity solution to the resultant of (c);
(e) heating the resultant of (d) at a temperature of 100-150 ° C. for 12-36 hours; And
(f) filtering the product of step (e).
The method according to claim 1, wherein the primary additive of step (a) is 3-15 parts by weight of clove, 3-15 parts by weight of astragalus, 3-15 parts by weight of cinnamon, 3-15 parts by weight of cinnamon, based on 100 parts by weight of ginseng, Sancho 3-15 parts, Angelica 3-15 parts, Licorice 3-15 parts, Octagonal fennel 3-15 parts, Jujube 3-15 parts, Laurel leaves 3-15 parts, Shiitake mushrooms 3-15 parts Parts, 3-15 parts by weight of Sansong, 3-15 parts by weight of round stalks, 3-15 parts by weight of Cheongung, 3-15 parts by weight of greenery, 3-15 parts by weight, 3-15 parts by weight of sine, 3-15 parts by sandalwood Part, 3-15 parts by weight of Schizandra chinensis, 5-25 parts by weight of Baekmun-dong and 3-15 parts by weight of seaweed powder.
The method of claim 1 wherein the heating of step (e) is carried out at a temperature of 100-125 ° C. for 18-28 hours.
Samgyetang manufacturing method comprising the following steps:
(Iii) preparing the broth prepared by the method of any one of claims 1 to 3;
(Ii) smoking the surface of live chicken using raw brushes;
(Iii) injecting an input comprising grains and nuts into the belly of the smoked live meat of step (ii);
(Iii) adding the broth of step (iii) to the live chicken prepared in step (iii) and heating at 1-2 atmosphere and 100-150 ° C. for 10-60 minutes;
(Iii) Put the raw broiler and broth heated in step (iii) in a clay bowl, and add the broth to which the meat, including abalone, abalone, leek, onion and liquor, is added to the clay bowl for 5-10 minutes at 100-150 ° C. Heating step.
5. A method according to claim 4, wherein the smoking of step (ii) is carried out for 1-5 minutes.
The method according to claim 4, wherein the heating in step (iii) is performed at 2 atmospheres and 110-130 ° C for 20-40 minutes.

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