KR20150054409A - Method for improving cooking quality and storage stability of ready-to-eat Samgyetang - Google Patents

Abstract

The present invention relates to a method for preparing instant Korean chicken soup with enhanced quality and extended shelf life. The method includes steps of: heating and processing a pre-processed chicken at 50 to 100°C for 5 to 30 minutes (S10); adding additional ingredients in the abdomen of the heated chicken (S11); adding an emulsifier in the chicken soup broth to homogenize the soup (S20); and storing the chicken including the additional ingredients from S11 and the broth from S20 in a packaging container to package the soup (S30). The method can reduce the fat content of the chicken and broth and disperse fat particles on the surface of the broth. The general ingredient content of the Korean chicken soup can be maintained while the flavor, taste, and texture of the soup are enhanced and the shelf life is extended.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing instant-consuming samgyetang,

The present invention relates to a method for preparing samgyetang for instant ingestion, which improves quality and storage stability. Specifically, it reduces the fat content of chicken in samgyetang, reduces the size of fat particles suspended in broth, The present invention relates to a method for preparing samgyetang for instant consumption.

Recently, as the industry has developed, life patterns have changed and the eating habits have been simplified, and retort foods having short cooking time and excellent nutrition, safety and palatability have been preferred.

For example, Samgyetang (ginseng chicken soup) is a nutritional formula that boils chicken ginseng, jujube, chestnut, glutinous rice and boils. It is rich in essential amino acids and protein, so sweating in summer is not enough, It is a traditional refreshing food to eat when symptoms such as However, in order to make samgyetang at home, it is complicated to clean the chicken, such as emptying the abdominal cavity of the chicken, removing the fat and blood in the inside, and the process of washing and care is troublesome because of the large number of added ingredients. It is necessary to take a cumbersome process such as the time required. Therefore, Samgyetang can be either a single-layer plastic film or a metal foil, or a ready-to-cook or ready-to-cook ready-to- -to eat) is being commercialized.

However, such Instant Samgyetang is completely manufactured and is manufactured in retort pouch packaging form, and the distribution period is short. In the distribution process, the chewy meat quality unique to chicken is withdrawn and the texture is deteriorated and the nutritional ingredient is destroyed or the meat quality is excessive It is not only chewy and soft, but also has a problem that chicken bone is easily broken due to weak crushing strength of chicken bone, and it is not good sensual, and chicken, smell and grease are large, so that children, youth and women are avoided. Accordingly, development of a ready-to-eat or ready-to-eat samgyetang has been under development.

In this regard, Korean Patent No. 10-1145435 discloses a method for preparing samgyetang which is prepared by removing the viscera and mashing the prepared chicken, mixing the cooked chicken, seasoning solution, broth or mixture thereof, vacuum packing and heating at low temperature Korean Patent No. 10-1115024 discloses a method for manufacturing samgyetang by heating a samgyetang by an energization heating method using a low frequency of 10 to 100 kHz and disclosed in Korean Patent Publication No. 2001-0103113 Discloses a cooking method of functional samgyetang which minimizes the smell and grease of Samgyetang and enriches nutrition by using the eastern powder, perilla powder, mung bean flour, walnut, black sesame seed, chitosan, and safflower seed powder. However, the above-mentioned instant patented Samgyetang still floats in the seawater with oil-rich particles, making it sensually unfavorable to consumers. It has not yet been possible to develop a technique that minimizes the fat content of chicken meat of Samgyetang, reduces fat oxidation during storage, and minimizes the collapse of the texture of porridge.

Accordingly, the present inventors have solved the above problems by using preheating treatment and various emulsifiers, and have developed and completed Samgyetang for instant ingestion with improved quality and storage stability.

It is an object of the present invention to provide a method for preparing samgyetang for instant ingestion, which is improved in quality and storage by preheating treatment and various emulsifier treatment.

Another object of the present invention is to provide a ready-to-eat samgyetang prepared by the above method.

The present invention relates to a method for preparing a chicken, comprising the steps of: (S10) heat-treating a chicken pretreated for the preparation of samgyetang at a temperature of 50 to 100 캜 for 5 to 30 minutes; A step (S11) of putting the samgyetang material into the abdominal cavity of the preheated chicken; A step (S20) of adding a food emulsifying agent to samgyetang juice and homogenizing it; And a step (S30) of packing the chickens containing the ingredient of step S11 and the broth of step S20 into a packaging container (S30). The method of manufacturing a tamagotang for instant ingestion will be.

Hereinafter, a method for preparing samgyetang for instant intake according to the present invention will be described in detail with reference to FIG.

(1) heating the pretreated chicken (S10).

Treating the pretreated chicken at a temperature of 50 to 100 DEG C for 5 to 30 minutes.

In the present invention, the chicken can be used without restriction as long as it is a ceramic product used as a material of samgyetang, but it is preferable to use a phytase having a weight of 350 to 500 g. When the weight of the chicken is less than 350 g, when the peritoneal cavity of the chicken is narrow and the material of the Samgyetang is put into the abdominal cavity, the amount of the chicken is limited or the flavor of the Samgyetang which is finally produced can be reduced , And when the weight of the chicken exceeds 500 g, the cooking time of the Samgyetang takes a long time, so that the meat quality of the chicken is reduced and the flavor of the Samgyetang can be reduced.

The pretreated chickens of the present invention can be used to remove the intestinal and intestinal fat of chickens, remove the chicken's hair, feet, neck, sebaceous glands, It is preferable to clean the inside of the apparatus with running water to remove the blood. If the visceral or abdominal fat is not cleanly removed or the blood of the chicken can not be cleaned sufficiently, there is a problem that the flavor of Samgyetang is reduced due to unpleasant odor or the like in the noodle during the production of Samgyetang.

On the other hand, fat is one of the essential nutrients in the human body as an energy source, and is a nutrient that not only gives a unique flavor to food but also has an important influence on storage. However, in case of an animal saturated fat component, excessive consumption may cause arteriosclerosis and hypertension, so that the kind and amount of fatty acid is an important issue in consumer health.

Generally, when extracting fat from chickens and using it for edible or industrial use, the heating conditions are usually from 80 to 110 DEG C for at least 30 minutes. However, when preparing or cooking food using chicken, it is necessary to remove the fat contained in the fat, the fat in the abdominal cavity, or the like and remove the fat present inside the chicken through heating. In this case, the heating temperature is too high Or when it is treated for a long time, there is a problem that the texture and flavor of the chicken are lowered.

Therefore, the chicken of the present invention can be subjected to heat treatment at a temperature of 50 to 100 DEG C for 5 to 30 minutes, preferably 60 to 70 DEG C for 20 to 40 minutes, or at a temperature of 85 to 95 DEG C for 5 to 15 minutes It is preferable to heat treatment. When the temperature is lower than 50 ° C or less than 5 minutes, the permeability of the broth tends to decrease, and when the temperature exceeds 100 ° C or when it is heated for more than 30 minutes, the fat is excessively extracted from the chicken, The quality of the meat is generally poor, as the color of the meat and the broth becomes more yellowish or the permeability of the broth becomes lower.

In one specific embodiment, the fluidized bed with the blood, viscera and fat removed was pre-heated at 50 ° C for 30 minutes, at 65 ° C for 30 minutes, at 85 ° C for 30 minutes and at 90 ° C for 10 minutes, (Hardness, cohesiveness, elasticity, gumminess, brittleness), viscosity, chromaticity and viscosity of the samgyegutang were investigated after preparing Samgyetang for instant ingestion by packing them in a retort pouch. As a result of the sensory evaluation, it was found that the pH of samgyetang prepared by using the fermented sludge pretreated for 30 min at 85 ℃ was the lowest among all the samples, but the lowest value of chromaticity was the lowest, while the yellowness was the highest. Was the most severe. In addition, the weight loss rate of Samgyetang which was preheated for 30 minutes at 85 ℃ was about 6.97%, which was about 3 times higher than that of treatment group 1 and about twice higher than that of treatment groups 2 and 3. Samgyetang samples heated at 85 ℃ for 30 min showed the least permeability of broth and sensory evaluation lower than that of samples not preheated.

On the other hand, the effect of reducing the fat content of the treatments treated at 50 ° C for 30 minutes, at 65 ° C for 30 minutes and at 90 ° C for 10 minutes did not show any significant difference in the treatment interval, , But the permeability of the broth was slightly lower than that of the broth. On the other hand, when heat treatment was carried out at 90 ° C. for 10 minutes, the weight loss was somewhat higher than that at 30 ° C. for 30 minutes, but maintained at about the same level as that at 65 ° C. for 30 minutes.

(2) a step of injecting a part of Samgyetang into the abdominal cavity of a chicken (S11).

And a step of feeding the samgyetang material into the abdominal cavity of the chicken heated in step S10.

First, the samgyetang material and rice are washed. The above-mentioned material may be at least one selected from the group consisting of ginseng, nuts, jujube, garlic, lacquer tree, oak tree, oak tree, oak, bamboo, octopus fennel, But the type is not limited thereto.

Specifically, in the case of garlic and chestnut in the samgyetang, all of the husks are removed and then washed with flowing water to remove impurities such as soil or dust, and then dried. In the case of ginseng, After selecting the missing one, wash it thoroughly with running water, remove the soil or impurities of the roots, and dry it. In case of jujube, select the jujube that is clean and shiny on the surface, then wash it in flowing water and remove the water.

In case of rice, it is immersed in clean water of 10 to 30 ° C for 12 to 24 hours, so that the rice is dipped until the overall color of the rice is visible. Then, the rice is sifted to remove moisture. When the rice is not immersed in the rice as described above, a method of increasing the cooking time of the Samgyetang may be used in order to sufficiently enhance the rice quality. However, in this case, the cooking time of the Samgyetang is lengthened and the texture of the chicken and other ingredients may be relatively decreased Therefore, it is preferable to preliminarily immerse. The kind of the rice is not limited as long as the rice can be cooked and cooked. For example, the rice is glutinous rice, rice, rice mixed with glutinous rice and rice, and preferably glutinous rice.

In the present invention, when the raw materials of the Samgyetang and the washing process of the rice are not sufficient, foreign substances such as soil and insects are not completely removed and the flavor of the Samgyetang which is finally produced by the microorganisms inhabit them may be lowered.

Next, the washed and pretreated raw material and the rice to be pre-soaked are put into the abdominal cavity of the chicken preliminarily heated in the step S10, and the legs of the chicken are twisted in an X-shaped manner so that the raw materials and rice do not come out.

(3) a step of producing broth (S20).

It is a step to add emulsifier for food to samgyetang juice and homogenize.

The above-mentioned Samgyetang juice usually contains a herbal medicine ingredient containing a useful pharmacological ingredient while removing the flavor of a chicken foot, a chicken bone or a rosemary which can not be used as a samgyetang in water, a seasoning for improving the characteristic flavor of Samgyetang After heating for a long time, the subcutaneous fat of the cortex and the fat distributed on the legs are removed, and fat particles suspended in fat particles on the seawater are removed.

At this time, the broth of Samgyetang can be packed with chickens to which it is added, and it can be provided as Samgyetang for instant ingestion. It is heated at a temperature of 90 to 100 ° C for 8 to 10 minutes or at a frequency of 300 MHz to 300 GHz For 5 to 8 minutes. The heating temperature and frequency are such that the fat distributed in the subcutaneous fat, chicken leg, etc. of the chicken is extracted and the fat particles float in the broth, which is not only bad in appearance but also deteriorates the taste sensation upon ingestion have.

Therefore, in the case of Samgyetang juice of the present invention, 0.1 to 0.5% of emulsifier is added to the total weight of the broth prepared by a conventional method, and homogenized to disperse the fat particles extracted from the chicken in a minute size when cooked for instant ingestion It is desirable to reduce the amount of fat particles floating on the surface of the seawater of Samgyetang. When the content of the emulsifier is less than 0.1% by weight, it is impossible to disperse the fat particles floating on the surface of the broth of the samgyetang for instant ingestion. If the content of the emulsifier exceeds 0.5% by weight, Is not uniform and stability is not ensured.

The homogenization may be carried out at a temperature of from 70 to 90 DEG C, preferably from 10,000 to 20,000 rpm, preferably from 12,000 to 18,000 rpm, at a temperature of from 10 to 100 DEG C for a period of time sufficient to uniformly mix the emulsifier and the broth prepared by a conventional method. 30 minutes, preferably 15 to 25 minutes, so that the fat particles can be dispersed.

In one specific embodiment, sucrose stearate or polyglycerin fatty acid ester and water-soluble soy polysaccharide are mixed in a ratio of 1: 1 in broth prepared by heating in a water bath, a chicken leg, garlic, a chestnut, chestnut, As a result of observing the fat particle size of the broth by adding the 0.3% by weight of an emulsifier, chicken meat and retort were packed with the supplementary ingredients to prepare samgyetang for instant ingestion and cooked. As a result, It was confirmed that not only the particles were dispersed but also the fat content of breasts and broth was reduced.

In the present invention, the type of the emulsifier for food is not limited as long as it has an effect of dispersing the size of fat particles floating on the surface of the seawater of Samgyetang, and examples thereof include glycerin fatty acid esters, sorbitan fatty acid esters, It is preferable to use one or a mixture of two or more selected from the group consisting of fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, lecithin and water-soluble soy polysaccharides, good.

In the present invention, the above-mentioned seasoning can be used as far as it enhances the characteristic flavor of Samgyetang by adding flavor to the broth. Examples of the seasoning include beef tallow, maltodextrin, silicon dioxide, pepper flour, Garlic, and the like, or a mixture thereof.

It is preferable that the herbal medicine includes at least one selected from the group consisting of lacquer tree, mandarin tree, hornbeam tree, ogupi, mugwort, octagonal fennel, vinegar, bankanthus, angelica, licorice, licorice, The kind thereof is not limited thereto.

(4) a step of packing the chicken and the broth into which the ingredient is added (S30).

In step S11, the chicken and the broth produced in step S20 are packed in a packaging container. Specifically, it can be sterilized at a temperature of 100 to 130 DEG C for 60 to 70 minutes, cooled and packaged.

In the present invention, the packaging container may be any one of a polypropylene film, a metal foil, an aluminum film, a CPP and a NY, or a plurality of layers thereof bonded together and molded into various shapes such as pouches, It can be edible by direct or simple cooking method by filling and packing the cooked processed food or food, and it can be used as long as it has high preservability and is easy to carry and carry.

Samgyetang prepared by the method of the present invention has reduced fat content of chicken and broth as compared with the conventional instant intake samgyetang, improved lightness and sensory quality of samgyetang and salty water, It is possible to uniformly disperse fat particles uniformly dispersed in a small size to provide a sensory-superior instant intake Samgyetang. In addition, the emulsifier contained in the broth has an effect of improving the oxidation stability by dispersing and encapsulating the unsaturated fatty acid of the chicken eluted into the broth during the cooking process.

In one specific embodiment, broiler chickens were pre-heated and then added chicken meat with emulsifier mixed with polyglycerin fatty acid ester and water-soluble soy polysaccharide, and then packed in a retort pouch to prepare a ready-to-eat samgyetang. , The fat content of meat and broth of Samgyetang decreased, but the content of other general ingredients did not change significantly. And the size of the fat on the surface of the broth was remarkably reduced. In addition, it was confirmed that overall acceptability such as texture, taste, or flavor was improved as compared with the ready - to - eat samgyetang which was prepared by preheating chicken chicken or adding only sucrose stearate emulsifier alone.

The production method of the present invention reduces the fat content of chicken and broth and disperses fat particles on the surface of broth. In addition, it is possible to provide an instant ready-to-eat samgyetang which improves the taste, flavor, texture and other functionalities without changing the content of the general components of Samgyetang and improves the storage period.

FIG. 1 is a schematic view showing a manufacturing process of a samgyetang for instant intake according to an embodiment of the present invention.
Fig. 2 shows the result of observing the surface fatty particles of the seawater of Samgyetang for instant consumption according to the concentration of sucrose stearate with an optical microscope.
Fig. 3 shows the results of observing the bamboo properties of Samgyetang for instant consumption according to the concentration of sucrose stearate with an optical microscope.
Fig. 4 shows the results of naked eye observation of dispersal of fat particles and presence or absence of floating matter on the surface of the broth of Samgyetang for instant ingestion according to the mixing ratio of polyglycerin fatty acid ester and water-soluble soy polysaccharide.
FIG. 5 is a graph showing the result of visual observation of the yolk of Samgyetang for instant consumption according to the present invention by preheating, emulsifying, preheating / emulsifying or preheating / emulsifying / washing.
FIG. 6 is a result of visual observation of Samgyetang prepared with instant preparation of Samgyetang prepared according to the manufacturing method of the present invention and Samseetang for instant consumption.

The present invention will be explained in more detail through the following examples. It is to be understood that these embodiments are provided by way of illustration only, and are not intended to limit the scope of the invention.

Example 1: Preparation of chicken, ingredient and broth

1-1. Washing of chicken

After removing the fat from the abdominal cavity, the chicken was cleaned with water flowing on the surface and inside of the chicken.

1-2. Cleaning of parts and glutinous rice

The garlic was washed with flowing water after removing all the bark, and the impurities such as soil and dust were removed and dried. The ginseng was cleaned in flowing water after removing the soil or impurities of the root roots, and dried. The jujube was washed in running water and then drained. The glutinous rice was soaked in a clean water of 15 to 20 ° C for 20 to 22 hours until the glutinous rice was wholly colored, and then sieved to remove water.

1-3. Soup preparation

300 grams of a mixture of 1.2 kg chicken legs, 1 kg of garlic, chestnut, chestnut, ylang-yang, salt and sugar was added to 10 L of water, heated for 2 hours, and then bubbles and oil were removed to prepare broth.

Example 2 Establishment of Preheating Condition of Chicken for Samgyetang for Instant Intake of the Present Invention

2-1. Samgyetang for instant intake

The raw chicken prepared in Example 1-1 was added to water three times as much as the mass of raw chicken, and the mixture was incubated at 50 ° C for 30 minutes (treatment group 1), 65 ° C for 30 minutes (treatment group 2) Treated group 3) and 90 占 폚 for 10 minutes (treatment group 4), and then the inside of the abdominal cavity of the heated chicken was stuffed with the glue of the above Example 1-2 and the legs of the chicken were twisted in X-shape. Then, chicken prepared by adding the above ingredients and glutinous rice to the retort pouch and the broth prepared in Example 1-3 were placed in a retort sterilizer (PRS-06-1, Kyounghan, Korea) at a temperature of 120 ° C (BI-1000M, Jeio Tech., Seoul, Korea) for 3 days.

2-2. General composition analysis of samgyetang for instant consumption according to preheating condition

Protein, fat, and ash content were analyzed by AOAC general component analysis using the broth, leg flesh and broth of Samgyetang for instant consumption prepared in Example 2-1. As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body.

1) Moisture

Breasts, legs and broth of the samgyetang and control group prepared in Example 2-1 were dried in a vacuum oven at 105 ° C and dried for about 5 hours to constant weight (AOAC method 926.08 and 925.09, 1990).

2) Crude protein

The breasts, legs and broth of the samgyetang and control group prepared in Example 2-1 were dissolved in ammonia containing sulfuric acid containing mercury catalyst. The alkaline solution of the decomposed acid was distilled off and the ammonia was distilled off and titrated with standard acid. (AOAC method 955.04C and 979.09, 1990; Bradstreet, RB, 1965; Kalthoff and Sandell, 1948) were measured by measuring the nitrogen content and multiplying by 6.25.

3) crude fat

Hydrochloric acid solution was mixed with the broth, leg flesh and broth of the samgyetang and control group prepared in Example 2-1 and hydrolyzed. The fat was then extracted with ether and hexane. The extract was washed with a diluted alkaline solution and then filtered through a sodium sulfate column. The filtered extract was evaporated, dried and weighed (AOAC method 922.06 and 954.02, 1990).

4) minutes

The breasts, legs, and broth of the samgyetang and control group prepared in Example 2-1 were ignited at 550 ± 10 ° C to remove volatile organic substances. After determining the weight of the residue, the ash content was calculated (AOAC method 923.03, 1990).

5) Experimental results

General component part Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) moisture(%) brisket 70.27 ± 0.37 ^a 69.95 + - 0.35 ^b 69.93 + - 0.30 ^b 69.94 0.30 ^b 69.78 ± 0.33 ^b Leg 71.64 + 0.33 ^a 71.38 ± 0.30 ^b 71.40 ± 0.30 ^b 71.40 ± 0.30 ^b 71.38 ± 0.32 ^{b NS NS} 96.20 ± 0.12 96.20 ± 0.1 96.20 ± 0.10 96.10 ± 0.17 96.00 ± 0.19 Crude protein
(%) Breast ^NS 27.35 + 0.11 27.85 + 0.11 28.00 0.11 27.90 + - 0.14 28.00 0.12 Legs ^NS 25.79 + - 0.11 26.26 ± 0.15 26.25 + 0.11 26.26 + - 0.14 26.26 ± 0.12 ^{NS NS} 1.88 + 0.18 1.81 + - 0.14 1.85 ± 0.13 1.88 + 0.14 1.83 + - 0.11 Crude fat (%) brisket 1.88 + 0.15 ^a 1.70 + - 0.13 ^b 1.67 ± 0.12 ^b 1.66 + - 0.14 ^b 1.72 + - 0.14 ^b Leg 2.10 ± 0.11 ^a 1.89 + - 0.15 ^b 1.88 + 0.11 ^b 1.87 + - 0.14 ^b 1.89 ± 0.12 ^{b NS NS} 1.22 ± 0.18 1.19 + 0.14 1.15 + 0.13 1.12 + - 0.14 1.17 + 0.17 Views min (%) Breast ^NS 1.50 ± 0.05 0.50 0.07 0.50 0.09 0.50 0.04 0.50 0.02 Legs ^NS 0.50 0.07 0.50 0.07 0.50 0.04 0.50 0.04 0.50 0.09 ^{NS NS} 0.70 + 0.08 0.80 + 0.07 0.80 + 0.09 0.90 + 0.14 1.00 + - 0.12 ^NS No significant difference (p> 0.05), mean value ± standard error
^{a, b} Values with different boxes mean that there is a significant difference at p <0.05 level using Duncan's multiple test

As a result, fat of breasts and leg flesh of pre-heated treatment groups 1 to 4 of Samgyetang showed a tendency to be significantly lower than that of the control group, and the meat fat of pre-heated samgyetang was measured to be somewhat lower than that of the control group There was no significant difference between the two groups (p> 0.05). There was no statistically significant difference between the treatments (p> 0.05).

2-3. pH change measurement

10 g of the broth of Samgyetang prepared in Example 2-1 was placed in a pan and 40 ml of water was added thereto. The mixture was centrifuged at 10,000 rpm for 60 seconds using a centrifuge (T18 Ultra-Turrax, IKA, Germany) Lt; / RTI &gt; The pH was then measured using a pH meter (Sg2-ELK, Mettler Toledo Co., Ltd., Swizerland). The Duncan 's multiple range test (DMRT) was performed at a significance level of p <0.05 using post - test SPSS 14.0. As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body. The results are shown in Table 2.

part Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) pH brisket 7.37 ± 0.00 ^a 7.33 ± 0.01 ^ab 7.28 ± 0.01 ^ab 6.80 ± 0.00 ^c 7.15 + - 0.01 ^b Leg 7.33 0.02 ^a 7.20 ± 0.02 ^ab 7.13 ± 0.01 ^ab 6.67 ± 0.01 ^c 6.98 + 0.02 ^b gravy 6.90 + 0.02 ^a 6.90 + 0.01 ^a 6.80 ± 0.01 ^b 6.60 + 0.02 ^c 6.80 + 0.02 ^b Mean ± standard error, ^{a, b, c} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test

As a result of the experiment, the value of pH in the breasts and leg flesh of pre - heated groups 1 to 4 of Samgyetang tended to decrease as the heating temperature and time increased. In particular, the pH of breast, leg, and soup of the treatment group 3 and treatment group 4 was significantly (p <0.05) lower than that of the control group, and the pH value of the breast, leg, The lowest value among the samples was shown.

2-4. Color measurement

(L ^* ), a redness (a ^* ), and a yellow color (a ^* ) were measured using a colorimeter (CR-400, Konica Minolta Sensing Inc., Japan) (B ^* ) was measured. As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body. The results are shown in Table 3.

part Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) brightness
(L ^* ) brisket 80.74 + 0.01 ^c 82.67 ± 0.03 ^b 82.94 + - 0.10 ^b 78.96 + 0.14 ^c 83.54 + - 0.10 ^a Leg 68.72 + - 0.01 ^c 69.69 ± 0.03 ^b 70.97 + 0.10 ^a 69.21 ± 0.14 ^bc 71.09 + - 0.10 ^a gravy 90.69 ± 0.21 ^a 91.46 ± 0.25 ^b 91.43 + - 0.12 ^a 89.60 ± 0.37 ^b 90.88 ± 0.20 ^a Redness
(a *) Breast ^NS 5.23 ± 0.08 5.30 ± 0.03 5.27 ± 0.03 4.99 + 0.03 5.14 ± 0.05 Legs ^NS 5.67 + 0.04 5.60 + 0.04 5.55 ± 0.05 5.45 ± 0.06 5.52 + 0.03 gravy -0.61 + 0.01 ^a -0.70 ± 0.01 ^b -0.71 + 0.01 ^a -0.50 0.02 ^b -0.60 0.02 ^a Yellowness (b ^* ) brisket 14.77 ± 0.05 ^c 14.81 ± 0.05 ^b 15.15 + 0.04 ^a 18.91 ± 0.05 ^bc 16.88 ± 0.08 ^a Leg 11.16 ± 0.06 ^e 12.62 ± 0.05 ^d 13.94 ± 0.05 ^c 17.10. + -. 0.02 ^a 15.14 ± 0.05 ^b gravy 15.87 + - 0.24 ^b 15.28 + - 0.10 ^b 15.26 ± 0.01 ^b 18.89 ± 0.02 ^a 15.21 + - 0.13 ^{b NS} There was no significant difference (p> 0.05) Mean value ± standard error
^{a, b, c, d, e} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test

As a result of the experiment, the brightness (L ^* ) and yellowness (b ^* ) values of the breast, leg, and soup of Samgyetang treated groups 1 to 4 preheated increased as the heating temperature and time increased, (a *) showed a tendency to decrease. In particular, it was judged that the yellowing degree of Samgyetang in treatment group 3 was the highest and the browning phenomenon occurred the greatest.

2-5. Heat loss measurement

The heat loss rate was calculated using the empirical formula 1 shown below for the Samgyetang prepared in Example 2-1. As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body. The results are shown in Table 4.

[Experimental Equation 1]

(%) = [(Weight of raw chicken before preheating (g) - Weight (g) of fresh chicken for instant consumption / Preheated chicken weight (g)] × 100

Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) Heat loss rate (%) - 1.74 ± 0.03 ^c 3.02 0.03 ^b 6.97 ± 0.02 ^a 3.25 + 0.02 ^b Mean ± standard error, ^{a, b, c} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test

Experimental results show that the heating loss rate increases with increasing heating temperature and treatment time. The heat loss rate in treatment group 3 was 6.97%, which was about 3 times higher than that of treatment group 1 and 2.3 and 2.1 times higher than treatment groups 2 and 4, respectively.

2-6. Measurement of physical property change

The breasts of the Samgyetang prepared in Example 2-1 were evaluated as No. The hardness, cohesion, elasticity, gumminess and brittleness were measured using a rheometer equipped with a stirrer (Rheometer, Compac-100, Sun Scientific Co., Ltd., Japan) . As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body. The results are shown in Table 5.

Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) Hardness (kg / m ² ) ^NS 1.64 ± 0.25 1.66 ± 0.25 1.69 ± 0.16 1.75 + 0.07 1.64 ± 0.06 Cohesion (%) ^NS 0.22 0.20 0.20 ± 2.61 0.21 ± 0.26 0.21 0.25 0.18 0.25 Elasticity (%) ^NS 90.30 ± 0.61 91.01 + - 0.36 89.06 + - 0.40 91.54 + - 0.31 89.09 + - 0.45 Gauge (kg) 3.85 ± 0.01 ^a 3.39 ± 0.01 ^bc 3.45 ± 0.01 ^ab 3.12 0.02 ^c 3.79 ± 0.00 ^ab Breaking force (kg) 3.89 ± 0.01 ^a 3.14 ± 0.01 ^d 3.28 ± 0.01 ^c 3.72 ± 0.00 ^b 3.02 ± 0.01 ^{e NS} There was no significant difference (p> 0.05) Mean value ± standard error
^{a, b, c, d, e} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test

As a result of the test, hardness, cohesion and elasticity of the pre-heated treatment groups 1 to 4 were not significantly changed as compared with the control group. The germination and breakage properties of the pretreated groups 1 to 4 were lower than those of the control group. In treatment group 3, the germination was the lowest and the breakage was the highest. On the other hand, treatment group 4 had the highest gumminess and the lowest degree of brittleness. The high gumminess indicating the energy required to chew the product to a degree sufficient to swallow the product means that a chewy chewing related habit of a preliminarily heated samgyetang product as treated group 4 was similar to that of the samgyetang which was not preheated. However, the breaking strength, which represents the force required to break the product, was higher in the treatment group 3 than in the control group, which meant that relatively strong forces had to be applied to the collapse of the tissue of the Samgyetang meat.

2-7. Viscosity measurement

The broth of the samgyetang produced in Example 2-1 was analyzed by spindle No. 1. 1 (DV-II, Brookfield Engineering, USA) at 20 rpm. As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body. The results are shown in Table 6.

Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) Viscosity (cp) ^NS 8.50 ± 0.50 8.50 ± 0.50 7.98 + - 0.51 7.47 ± 0.52 7.87 ± 0.51 ^NS No significant difference (p> 0.05), mean value ± standard error
^{a, b, c} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test

As the temperature and time of the preheating treatment increased, the viscosity tended to decrease, but the statistical significance was not significant (p> 0.05).

2-8. Determination of water-soluble protein content

The water content of the Samgyetang broth prepared in Example 2-1 was measured by Bradford (1976) method, and the water soluble protein content was calculated using BSA (bovine serum albumin) as a reference material. As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body. The results are shown in Table 7.

Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) Water soluble protein (%) 1.64 + 0.04 1.65 + 0.06 1.63 + 0.13 1.64 + 0.03 1.69 ± 0.01 ^NS No significant difference (p> 0.05), mean value ± standard error
^{a, b, c} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test

As a result of the experiment, the contents of the water soluble proteins in the preheated treatment groups 1 to 4 were not different from those of the control group. That is, it means that the soluble protein of the Samgyetang chicken was not thermally denatured by the preliminary heat treatment and the solubility did not decrease.

2-9. Spreadability measurement

A transparent glass was placed on a concentric circle, and a PVC cylinder (31 mm in diameter × 65 mm in length) was placed thereon. Then, the seawater of the samgyetang prepared in Example 2-1 was sieved using a sieve, and 10 ml . Then, the cylinder was lifted and allowed to stand for 30 seconds, and the spreading distance of the bamboo liquid was measured. As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body. The results are shown in Table 8.

Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) Spreadability (%) ^NS 2.53 + 0.03 2.58 ± 0.05 2.50 ± 0.00 2.56 + 0.08 2.58 + 0.14 ^NS No significant difference (p> 0.05), mean value ± standard error

As a result of the experiment, the spreading properties of the pretreated treatment groups 1 to 4 were similar to those of the control group. That is, according to the preheating treatment method, the syrups of Samgyetang juice showed no change in the spreadability in the plane, that is, the fluidity such as flow property, as compared with the control group.

2-10. Permeability measurement

After centrifugation at 3,000 xg for 5 minutes, the supernatant was subjected to a spectrophotometer (S-3100, Scinco Co., Ltd., Korea) to measure the permeability Respectively. As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body. The results are shown in Table 9.

Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) Permeability of broth (%) 0.12 ± 0.00 ^d 0.13 ± 0.00 ^c 0.16 ± 0.00 ^a 0.11 ± 0.00 ^e 0.15 ± 0.00 ^b Mean values ± standard error, ^{a, b, c, d, e} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test

As a result of the experiment, the permeability of pretreated group 3 showed the same value as that of the control group, and the permeability of treated group 2 showed the highest value. That is, in the order of treatment groups 2, 4, 1, control group, and treatment group 3, the broth was clear.

2-11. Sensory evaluation

The samgyetang for instant consumption prepared in Example 2-1 was added to 900 ml of water in a pan and heated at a temperature of 85 ° C for 15 minutes. Then, the samgyetang was sampled by 10 trained panels using 9 point scales (9 points: best, 7 = excellent, 5 = moderate, 3 = poor, 1 = very poor) The smell of fish and meat, the color of meat and broth, the oil floating in broth, the physical properties, flavor and overall preference of the supplementary materials were evaluated. A significant difference test was performed using Duncan's Multiple Range Test (DMRT) using SPSS 14.0. As a control group, Samgyetang was used for instant ingestion, which did not preheat the young body. The results are shown in Table 10.

Control group Treatment group 1
(50 DEG C / 30 min) Treatment group 2
(65 占 폚 / 30 minutes) Treatment group 3
(85 [deg.] C / 30 min) Treatment group 4
(90 DEG C / 10 min) Sensory score 6.95 ^c 7.12 ^b 7.30 ^a 6.65 ^d 7.12 ^b Mean ± standard error, ^{a, b, c, d} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test.
9 points: very good, 1 point: very poor

As a result, the sensory score of the treated group 2 was the highest at 7.30, and it was evaluated that the highest quality was maintained. Next, the treated groups 2 and 4 were evaluated as 7.12 and the sensory score of the treated group 3 was 6.65 The lowest. Specifically, it was confirmed that Samgyetang for instant consumption, which was prepared using chicken preheated for 30 minutes at a temperature of 85 ° C, had the lowest taste, flavor, and overall acceptability.

Samgyetang's preheating treatment meets the consumer's need for a low-fat product with a better appearance and can also reduce fat content. Among the irradiated samples, Samgyetang samples preliminarily heated at 65 ℃ for 30 minutes showed the highest sensory evaluation in terms of QDA (quantitative description method) and permeability of broth. On the other hand, in order to obtain good quality by shortening the heat treatment time as much as possible, it is recommended to heat for 10 minutes at a temperature of 90 ° C as a next step. The heating at 85 ℃ for 30 min showed the highest heating loss and yellowness in the preheated treatment, lowest in the permeability of the broth, pH of meat and broth, and QDA score.

Example 3 Analysis of Samgyetang for Instant Intake by Emulsifier Content

3-1. Samgyetang for instant intake

In the abdominal cavity of the raw chicken prepared in Example 1-1, the supplementary material and the glutinous rice of Example 1-2 were added and the legs of the chicken were twisted in X-shape. Then, 0.1% sucrose stearate (treated group 5), 0.2% (treated group 6), and 0.3% (treated group 7) were prepared as the chicken and the emulsifier containing the above-mentioned material and glutinous rice in the retort pouch The broth was added to the broth and stirred at 17,500 rpm for 20 minutes. The broth was sterilized in a retort sterilizer (PRS-06-1, Kyounghan, Korea) at a temperature of 120 DEG C for about 65 minutes After packing, they were stored for 12 months in a 25 ° C incubator (BI-1000M, Jeio Tech., Seoul, Korea).

3-2. General composition analysis of Samgyetang for instant ingestion by addition of emulsifier

Moisture, protein, fat, ash and carbohydrate contents were analyzed by the AOAC general component analysis method using the raw materials in the breast, soup and abdominal cavity of Samgyetang for instant consumption prepared in Example 3-1. The method of analyzing the contents of moisture, protein, fat and ash was the same as that of Example 2-2, and the content of carbide was calculated using Equation 2 shown below. As a control group, Samgyetang was used for instant intake without sucrose stearate. The results are shown in Table 11.

[Experimental Equation 2]

Carbohydrate content (%) = 100 - (protein content + fat content + ash content + water content)

General component Control group Treatment group 5
(0.1%) Treatment group 6
(0.2%) Treatment group 7
(0.3%) moisture(%) Breast ^NS 70.20 ± 2.30 70.20 ± 2.00 70.20 ± 2.30 70.20 ± 1.93 ^{NS NS} 94.10 ± 2.05 94.08 ± 2.01 94.08 ± 2.02 94.07 ± 2.03 Porcine ^NS 87.27 ± 1.10 87.28 ± 1.20 87.27 ± 1.10 87.27 ± 1.10 protein(%) Breast ^NS 27.60 ± 0.62 27.60 ± 0.62 27.60 ± 0.61 27.60 ± 0.61 ^{NS NS} 3.26 ± 0.61 3.27 ± 0.61 3.25 + - 0.54 3.26 ± 0.58 Porcine ^NS 3.06 ± 0.51 3.07 + - 0.61 3.05 ± 0.51 3.06 ± 0.52 Fat(%) Breast ^NS 1.70 + 1.02 1.70 + 0.11 1.70 + - 0.53 1.70 + 0.73 ^{NS NS} 2.01 + - 0.82 2.00 ± 0.72 2.03 + - 0.72 2.03 ± 0.70 Porcine ^NS 1.30 0.35 1.20 0.44 1.20 0.40 1.24 + - 0.42 Ashes (%) Breast ^NS 0.50 + - 0.05 0.50 0.04 0.50 + - 0.01 0.50 + - 0.01 ^{NS NS} 0.63 + 0.06 0.65 ± 0.05 0.64 ± 0.05 0.64 + 0.04 Porcine ^NS 0.50 0.03 0.50 0.04 0.50 0.04 0.50 0.02 carbohydrate(%) Porcine ^NS 7.92 + 0.06 7.91 + 0.08 7.94 + 0.04 7.93 ± 0.05 ^NS No significant difference (p> 0.05), mean value ± standard error
Control group: no addition, treatment group 5: 0.1% sucrose stearate, treated group 6: 0.2% sucrose stearate, treated group 7: sucrose stearate 0.3%

The contents of moisture, protein, fat, ash and carbohydrate in Samgyetang showed similar values in the control group and in treatment groups 5, 6 and 7, and there was no significant difference between the control group and treatment groups 5, 6 and 7.

3-3. Measurement of physical and chemical properties of Samgyetang for instant consumption according to storage period

The pH, chromaticity (L value), hardness, viscosity, and spreadability were measured according to the storage period by using the Samgyetang prepared in Example 3-1 in Examples 2-3, 2-4, 2-6, Were measured in the same manner as in Examples 2-7 and 2-9. As a control group, Samgyetang was used for instant intake without sucrose stearate. The results are shown in Table 12.

Storage period (months) 0 3 6 9 12 pH Control group 6.2 ± 0.02 ^aB 6.3 ± 0.02 ^aA 6.2 ± 0.02 ^aB 6.2 ± 0.03 ^aB 6.1 ± 0.06 ^aC Treatment group 5
(0.1%) 6.2 ± 0.02 ^aB 6.3 ± 0.03 ^aA 6.2 ± 0.02 ^aB 6.2 ± 0.03 ^aB 6.1 ± 0.08 ^aC Treatment group 6
(0.2%) 6.2 ± 0.03 ^aB 6.4 ± 0.02 ^aA 6.2 ± 0.03 ^aB 6.2 ± 0.02 ^aB 6.1 ± 0.04 ^aC Treatment group 7
(0.3%) 6.2 ± 0.04 ^aB 6.4 ± 0.03 ^aA 6.2 ± 0.02 ^aB 6.1 ± 0.04 ^aC 6.1 ± 0.04 ^aC Hardness (kg / m ² ) Control group 7.7 ± 0.08 ^aA 7.4 ± 0.11 ^aB 6.9 ± 0.08 ^aC 6.0 ± 0.06 ^aD 4.8 ± 0.11 ^aE Treatment group 5
(0.1%) 7.7 ± 0.10 ^aA 7.4 ± 0.04 ^aB 6.9 ± 0.08 ^aC 5.9 ± 0.06 ^aD 4.7 ± 0.10 ^aE Treatment group 6
(0.2%) 7.7 ± 0.10 ^aA 7.5 ± 0.10 ^aB 6.8 ± 0.08 ^aC 5.8 ± 0.05 ^aD 4.7 ± 0.10 ^aE Treatment group 7
(0.3%) 7.8 ± 0.04 ^aA 7.6 ± 0.03 ^aB 6.6 ± 0.05 ^aC 5.6 ± 0.04 ^aD 4.6 ± 0.06 ^aE Viscosity (cP) Control group 7.5 ± 0.51 ^aB 8.7 ± 0.56 ^aA 8.8 ± 0.99 ^aA 8.9 ± 0.64 ^aA 8.8 +/- 0.44 ^aA Treatment group 5
(0.1%) 7.5 ± 0.52 ^aB 8.5 ± 0.50 ^aA 8.6 ± 0.71 ^aA 8.7 ± 0.52 ^bA 8.8 ± 0.48 ^aA Treatment group 6
(0.2%) 7.5 ± 0.52 ^aB 8.5 ± 0.52 ^aA 8.6 ± 0.53 ^aA 8.7 ± 0.38 ^bA 8.8 ± 0.46 ^aA Treatment group 7
(0.3%) 7.5 ± 0.52 ^aB 8.5 ± 0.53 ^aA 8.6 ± 0.53 ^aA 8.7 ± 0.53 ^bA 8.8 ± 0.46 ^aA Spreadability (mm) Control group 1.5 ± 0.06 ^aD 2.5 ± 0.04 ^aC 2.7 ± 0.04 ^aB 2.8 ± 0.02 ^aB 3.1 ± 0.02 ^aA Treatment group 5
(0.1%) 1.5 ± 0.06 ^aD 2.4 ± 0.00 ^aC 2.6 ± 0.04 ^aB 2.8 ± 0.02 ^aB 3.2 +/- 0.02 ^aA Treatment group 6
(0.2%) 1.5 ± 0.06 ^aD 2.4 ± 0.00 ^aC 2.6 ± 0.04 ^aB 2.8 ± 0.02 ^aB 3.1 ± 0.04 ^aA Treatment group 7
(0.3%) 1.5 ± 0.06 ^aD 2.4 ± 0.00 ^aC 2.6 ± 0.04 ^aB 2.8 ± 0.02 ^aB 3.2 +/- 0.04 ^aA Chromaticity (L *) Control group 63.1 + - 0.30 ^aA 64.7 ± 0.34 ^aA 61.8 ± 0.30 ^bB 60.1 + - 0.34 ^cB 59.8 ± 0.16 ^bb Treatment group 5
(0.1%) 62.9 ± 0.75 ^aD 64.6 + - 0.43 ^aC 68.3 ± 0.17 ^abB 71.4 ± 0.86 ^aA 71.2 + - 0.24 ^aA Treatment group 6
(0.2%) 62.9 ± 0.25 ^aD 64.6 ± 0.48 ^aC 68.3 ± 0.29 ^abB 71.4 ± 0.21 ^aA 71.4 ± 0.36 ^aA Treatment group 7
(0.3%) 62.8 ± 0.41 ^aD 64.8 ± 0.32 ^aC 69.5 ± 0.30 ^aB 70.8 ± 0.27 ^bA 71.1 + - 0.16 ^aA Mean values ± standard error, ^{a, b, c, and d} treatments with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test. ^{A, B, C, D, E} Values with different superscripts for each storage period indicate a significant difference at p <0.05 using Duncan's multiple test.
Control group: no added, treated group 5: 0.1% sucrose stearate, treated group 6: added with 0.2% sucrose stearate, treated group 7: added with 0.3% sucrose stearate.

As a result of the experiment, the pH of the control group and the treatment group increased from 6.2 to 6.3 in the treatment group 6 and 6.4 in the treatment group 6 and 7, respectively, to 3 months, and decreased to 6.1 in the control group and 5, 6 and 7 in the control group at 12 months Respectively.

In the case of hardness, both the control and treatment groups 5, 6 and 7 decreased with storage period, and there was no significant difference between the control and treatment groups.

In the case of viscosity and spreadability, both the control and treatment groups 5, 6 and 7 increased with storage period, and there was no significant difference between the control and treatment groups.

In the case of chromaticity (L value, brightness), the L ^* value was found to be lighter than that of the control group after 6 months of storage. However, there was no significant difference in treatment interval.

3-4. Measurement of Fatty Acid Composition by Storage Period

0.1 g of the chicken breast prepared in Example 3-1 was crushed, transferred to a test tube, and 700 쨉 l of potassium hydroxide (10N KOH in methanol) dissolved in 10 N methanol was added and centrifuged. Then vortexed for 5 seconds every 20 minutes at a temperature of &lt; RTI ID = 0.0 &gt; 55 C &lt; / RTI &gt; Then, it was placed in an ice cube for 10 minutes, then 3 ml of hexane was added and mixed for 3 minutes. The supernatant was then centrifuged at 2,300 rpm for 5 min and used for fatty acid analysis. The column was DB-WAX (30m x 0.25mm x 0.25um, J &amp; W Scientific, USA), and the carrier gas was helium, , USA) was used. MSD (mass selective detector, Inert 5973, Agilent Tech., USA) was used as a detector and fatty acid composition was analyzed at a flow rate of 7.9 ml / min. The results are shown in Table 13.

Storage period (months) 0 3 6 9 12 Saturated fatty acid
(%) Control group 34.72 ± 2.01 ^aE 36.80 ± 1.97 ^aD 37.23 ± 1.68 ^aC 38.21 + 2.42 ^aB 39.68 +/- 2.20 ^aA Treatment group 5
(0.1%) 34.73 + 2.04 ^aE 36.00 ± 1.84 ^bD 37.82 ± 1.80 ^aC 38.45 + - 2.38 ^aB 39.48 +/- 2.52 ^aA Treatment group 6
(0.2%) 34.72 + 2.08 ^aE 36.10 ± 1.98 ^bD 37.45 + 1.84 ^aC 38.82 + - 2.34 ^aB 39.51 +/- 2.00 ^aA Treatment group 7
(0.3%) 34.66 ± 1.68 ^aE 36.30 ± 1.02 ^bD 37.21 ± 1.04 ^aC 37.31 + 1.63 ^bB 39.43 + - 2.38 ^aA Monounsaturated
fatty acid(%) Control group 43.70 ± 2.01 ^aE 46.60 ± 1.97 ^aD 51.83 + - 2.80 ^aC 53.86 + 2.66 ^aB 57.60 +/- 2.48 ^aA Treatment group 5
(0.1%) 43.74 ± 2.00 ^aE 46.30 ± 1.95 ^aD 47.48 ± 2.84 ^bc 51.83 ± 2.82 ^bB 57.32 ± 2.47 ^bA Treatment group 6
(0.2%) 43.72 ± 1.98 ^aE 46.20 ± 1.94 ^aD 48.43 + - 2.84 ^bc 51.40 ± 2.64 ^bB 57.27 ± 2.49 ^bA Treatment group 7
(0.3%) 43.76 +/- 1.96 ^aE 46.30 ± 1.98 ^aD 48.69 + - 2.92 ^bc 50.28 ± 2.60 ^bb 57.22 +/- 2.42 ^bA Polyunsaturated
fatty acid(%) Control group 21.54 + - 0.38 ^aA 16.60 ± 0.40 ^bb 10.94 + - 0.24 ^bC 7.93 ± 0.80 ^bD 2.72 ± 2.48 ^bE Treatment group 5
(0.1%) 21.53 + - 0.40 ^aA 17.70 + 0.44 ^aB 14.70 ± 0.28 ^aC 9.72 ± 0.88 ^aD 3.20 + 2.51 ^aE Treatment group 6
(0.2%) 21.56 + - 0.38 ^aA 17.70 ± 0.54 ^aB 14.12 + - 0.22 ^aC 9.77 ± 0.60 ^aD 3.22 ± 2.43 ^aE Treatment group 7
(0.3%) 21.64 ± 0.20 ^aA 17.40 ± 0.36 ^aB 14.10 ± 0.28 ^aC 9.99 ± 0.80 ^aD 3.35 ± 2.48 ^aE Mean values ± standard error, ^{a, b, c, and d} treatments with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test. ^{A, B, C, D, E} Values with different superscripts for each storage period indicate a significant difference at p <0.05 using Duncan's multiple test.
Control group: no added, treated group 5: 0.1% sucrose stearate, treated group 6: added with 0.2% sucrose stearate, treated group 7: added with 0.3% sucrose stearate.

As a result, the saturated fatty acids and monounsaturated fatty acids of the control and treatment groups 5, 6, and 7 tended to increase with storage period, while the polyunsaturated fatty acids tended to decrease with storage period. However, there was no significant difference between treatment groups 5, 6, and 7 and the control group. On the other hand, the concentration of monounsaturated fatty acid in the treated group was lower than that of the control group at 6 months, and that of polyunsaturated fatty acid was higher than that of the control group at 3 months. That is, as the storage period was extended, the oxidation of polyunsaturated fatty acids proceeded, and the saturated fatty acid and monounsaturated fatty acid contents tended to increase. The oxidation of polyunsaturated fatty acids was less in the treated group than in the control group, suggesting that the oxidation stability was slightly increased.

3-5. Changes in acid value and TBARS value over storage period

In order to measure the acid value change showing the degree of hydrolysis of fat, 5 ml of the samgyetang prepared in Example 3-1 was precisely weighed, and 100 ml of methanol was added thereto, followed by shaking for 15 seconds and then left for 5 minutes. 100 ml of chloroform and 85 ml of water were sequentially added and mixed. In this process, the gas in the fluid of the aliquot was removed by opening the cap. After leaving for 30 minutes, only the portion containing chloroform and oil was collected in a 250 ml beaker. The pore size was slowly poured into a 250 mL sieve with 20 ㎛ filter paper (No. 1), and it was applied once, and chloroform was removed from the solution by rotary vacuum evaporator (SB-651, EYELA, Tokyo, Japan). 1 g of the sample was precisely weighed and put into a stoppered Erlenmeyer flask. 100 ml of ethanol: ether mixture (1: 2 w / w) was added, and titrated with 0.1 N KOH-ethanol solution until pale red color persisted for 30 seconds . The results are shown in Table 13.

To measure the change in TBARS value indicating the degree of fatty acid oxidation, 50 ml of 10% trichloroacetic acid (in 2M phosphate) reagent was added to 5 ml of Samgyetang prepared in Example 3-1, followed by addition of 50 ml of distilled water. (No.1, Whatman Co., UK) filter paper. 5 ml of the filtrate was added and 5 ml of 2-thiobarbituric acid (0.005 M in water) was added. After shaking, it was stored in a dark place for 15 hours, and the absorbance was measured at 530 nm and calculated as thiobarbituric acid reactive substances (TBARS). The results are shown in Table 14.

Storage period (months) 0 3 6 9 12 Acid value (mg KOH / g) Control group 0.40 0.01 ^dC 0.45 ± 0.02 ^dBC 0.50 ± 0.01 ^dAB 0.53 0.01 ^dA 0.55 + - 0.01 ^dA Treatment group 5
(0.1%) 1.61 + - 0.01 ^cC 1.60 + - 0.01 ^cC 1.65 ± 0.00 ^cB 1.70 + - 0.01 ^cA 1.71 + - 0.01 ^cA Treatment group 6
(0.2%) 1.83 + - 0.01 ^bc 1.87 + - 0.01 ^bc 1.90 ± 0.00 ^bB 1.95 + 0.01 ^bA 1.96 + 0.01 ^bA Treatment group 7
(0.3%) 1.92 + - 0.01 ^aC 1.97 ± 0.00 ^aB 1.99 ± 0.00 ^aB 2.03 + - 0.01 ^aA 2.04 ± 0.00 ^aA TBARS value
(mg malonalde-hyde / kg) Control group 0.04 + 0.01 ^aE 0.17 + - 0.01 ^aD 0.29 0.02 ^aC 0.40 0.02 ^aB 0.52 0.02 ^aA Treatment group 5
(0.1%) 0.02 ± 0.01 ^bE 0.16 ± 0.00 ^bD 0.27 ± 0.02 ^bC 0.37 + 0.01 ^bB 0.49 + 0.02 ^bA Treatment group 6
(0.2%) 0.01 ± 0.01 ^bE 0.15 0.02 ^bD 0.26 + - 0.01 ^bc 0.36 + 0.02 ^bB 0.45 + 0.02 ^bA Treatment group 7
(0.3%) 0.01 ± 0.02 ^bE 0.15 + - 0.01 ^bD 0.26 + - 0.01 ^bc 0.35 + 0.01 ^bB 0.45 + 0.02 ^bA Mean values ± standard error, ^{a, b, c, and d} treatments with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test. ^{A, B, C, D, E} Values with different superscripts for each storage period indicate a significant difference at p <0.05 using Duncan's multiple test.
Control group: no addition, treatment group 5: 0.1% sucrose stearate, treated group 6: 0.2% sucrose stearate, treated group 7: sucrose stearate 0.3%

      As a result, the acid value increased with the storage period of all samples. Acid value was the lowest in the control group and increased in the order of treatment group 5 <treatment group 6 <treatment group 7. It was concluded that the addition of sucrose stearate resulted in a higher acid value as the amount of free fatty acid produced during storage was increased. For this reason, as shown in the sensory evaluation results, it was evaluated that the addition of sucrose stearate produced a slight sour taste at the end of storage.

The change of TBARS value indicating the degree of fatty acid oxidation was increased with the storage period in the control group and all treatment groups. However, TBARS values in treated groups 5, 6 and 7 were significantly lower than those in the control group at 3 months after storage (p <0.05). There was no significant difference between treatment groups (p> 0.05). TBARS results showed that the addition of sucrose stearate inhibited lipid oxidation of Samgyetang.

3-6. Observation of the size of fat and texture of substructure

The shape of the glutinous rice, which is a material of Samgyetang for instant consumption, prepared in Example 3-1 was observed with an electron microscope. In addition, the fat particles of the Samgyetang were observed using an optical microscope. The results are shown in Fig. 2 and Fig.

As a result of the experiment, it was confirmed that the treated groups 5, 6 and 7 containing sucrose stearate were finely dispersed in fat particles and improved the properties of porridge of Samgyetang compared to the control group, and the phenomenon of decolorization was reduced even after storage for a long time.

3-7. Sensory evaluation

The samgyetang for instant consumption prepared in Example 3-1 was added to 900 ml of water in a pan and heated at 85 ° C for 15 minutes. Then, the samgyetang was measured by 10 trained panels using 9 point scale (9 points: best, 7 = excellent, 5 = moderate, 3 = poor, 1 = very poor) , Flavor, fat dispersion, physical properties of glutinous rice, tongue texture and overall preference. A significant difference test was performed using Duncan's Multiple Range Test (DMRT) using SPSS 14.0. As a control group, Samgyetang was used for instant intake without sucrose stearate. The results are shown in Table 15.

Storage period (months) 0 3 6 9 12 Sensory evaluation Control group 8.9 ± 0.74 ^aA 8.0 ± 0.70 ^aB 7.4 ± 0.78 ^cC 6.3 ± 0.46 ^dD 5.0 ± 0.46 ^bE Treatment group 5
(0.1%) 8.9 ± 0.62 ^aA 8.0 ± 1.04 ^aB 7.4 ± 1.13 ^cC 6.4 ± 0.93 ^cD 5.3 ± 0.38 ^aE Treatment group 6
(0.2%) 8.9 ± 0.74 ^aA 8.0 ± 1.16 ^aB 7.5 ± 0.74 ^bc 6.7 ± 1.16 ^aD 5.4 ± 0.27 ^aE Treatment group 7
(0.3%) 8.9 ± 0.71 ^aA 7.9 ± 1.31 ^bB 7.6 ± 1.31 ^aC 6.6 ± 0.99 ^bD 5.3 ± 0.26 ^aE Mean values ± standard error, ^{a, b, c, and d} treatments with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test. ^{A, B, C, D, E} Values with different superscripts for each storage period indicate a significant difference at p <0.05 using Duncan's multiple test.
9 points: Very good, 1 point: Very bad.
Control group: no addition, treatment group 5: 0.1% sucrose stearate, treated group 6: 0.2% sucrose stearate, treated group 7: sucrose stearate 0.3%

As a result of the experiment, the color, odor, physical properties, flavor, fat dispersion, glutinous rice physical properties and overall preference decreased with increasing storage period. However, the treatment groups 6 and 7 began to be evaluated as sensory superior to the control group from the storage 9 months after storage 6 months after treatment. Among the treatments, treatment group 6 was the best evaluated at 6 months and 9 months, but at 12 months, it was estimated that the sensory superiority was offset by a slight sourness in the treatment group as a whole.

Therefore, in the present invention, the addition of sucrose stearate as an emulsifier improves the storage stability by dispersing the fat particles in the broth to reduce the size of the particles and prevent the fatty oxidation of the sesame tang to prolong the sensory quality retention period.

Example 4: Establishment of optimum conditions for decomposition of fatty particles

4-1. Fatty particle resolution according to emulsifier type

In order to select an emulsifier which does not cause sour taste even when stored for a long period of time, such as sucrose stearate of Example 3, which has good degradability of fat particles and establishes the concentration of such emulsifier, A comparative experiment was conducted. In the abdominal cavity of the raw chicken prepared in Example 1-1, the supplementary material and the glutinous rice of Example 1-2 were added and the legs of the chicken were twisted in X-shape. Then, chicken and sucrose palmitate, polyglycerine fatty ester, soluble soy polysaccharide and sucrose stearate in which the above-mentioned material and glutinous rice are mixed are put into a retort pouch. The broth was added to the broth prepared in Example 1-3 and stirred at 17,500 rpm for 20 minutes. The broth was subjected to centrifugation at a temperature of 120 DEG C under a condition of an F value of about 8.0 at a retort sterilizer (PRS-06-1, Kyounghan, Korea) (BI-1000M, Jeio Tech., Seoul, Korea) for 12 months. Next, the ready-to-eat Samgyetang was put in a pan and 900 ml of water was added. After heating at 85 ° C for 15 minutes, the degree of stickiness of the colloid of the broth, sour taste, fat dispersibility, And bitter taste. The results are shown in Table 16.

Sucrose palmitate Polyglycerin fatty acid ester Water-soluble soy polysaccharide Sucrose stearate Colloid (sticky) + - - + Degree of acidity +++ - - +++ Fat dispersibility + +++ +++ + Uniformity of fat particle size + +++ +++ + precipitate +++ - - +++ Degree of bitter taste +++ - - +++ +++ very severe, ++ slightly severe, + medium - none

The results showed that polyglycerin fatty acid ester and water soluble soy polysaccharide showed lower degree of sloe and bitterness than colloid and sediment, and showed the highest degree of fat dispersibility and fat particle size uniformity .

4-2. Fatty particle resolution according to emulsifier concentration

The polyglycerin fatty acid ester and the water-soluble soy polysaccharide were mixed at a ratio of 1: 4, 2: 3, 2: 2, 1: 1 and 10: 0 to the broth of Samgyetang for instant intake prepared in Example 4-2, The degree of suspension was compared. As a control group, broth of Samgyetang for instant intake without emulsifier was used. The results are shown in Fig.

As a result of the experiment, it was confirmed that the mixture of the polyglycerin fatty acid ester and the water soluble soy polysaccharide was mixed at a ratio of 1: 1 and the viscous oil was less viscous.

Example 5: Experiments on preheating and treatment of complex emulsifier

5-1. Manufacture of Samgyetang for instant ingestion by complex emulsifier treatment

In the abdominal cavity of the raw chicken prepared in Example 1-1, the supplementary material and the glutinous rice of Example 1-2 were added and the legs of the chicken were twisted in X-shape. Then, 0.3% by weight of an emulsifier prepared by mixing chicken, glutinous rice, polyglycerin fatty acid ester and water-soluble soy polysaccharide in a retort pouch at a ratio of 1: 1 was added to the broth prepared in Example 1-3, (PRS-06-1, Kyounghan, Korea) were sterilized at a temperature of 120 ° C for 65 minutes at an F value of about 8.0, and then cooled and packed.

5-2. Manufacture Samgyetang for instant ingestion by preheating and complex emulsifier treatment

The raw chicken prepared in Example 1-1 was preheated at 90 ° C for 10 minutes, and the raw material and glutinous rice of Example 1-2 were put into the abdominal cavity of the heated chicken, and the legs of the chicken were twisted in X-shape. Then, 0.3% by weight of an emulsifier prepared by mixing chicken, glutinous rice, polyglycerin fatty acid ester and water-soluble soy polysaccharide in a retort pouch at a ratio of 1: 1 was added to the broth prepared in Example 1-3, (PRS-06-1, Kyounghan, Korea) was sterilized at a temperature of 120 ° C for 65 minutes under a condition of an F value of about 8.0, and then cooled and packaged. The retort pouch was placed in a retort pouch.

5-3. Manufacture of Samgyetang for instant ingestion by pre-heating treatment and complex emulsifier treatment

The chicken prepared in Example 1-1 was preheated at 90 DEG C for 10 minutes, and then the heated chicken was washed in water at 70 DEG C for 40 seconds. Then, the core material and glutinous rice of Example 1-2 were put into the abdominal cavity of the chicken, and the legs of the chicken were twisted in X-shape. Then, 0.3% by weight of an emulsifier prepared by mixing chicken, glutinous rice, polyglycerin fatty acid ester and water-soluble soy polysaccharide in a retort pouch at a ratio of 1: 1 was added to the broth prepared in Example 1-3, (PRS-06-1, Kyounghan, Korea) was sterilized at a temperature of 120 ° C for 65 minutes under a condition of an F value of about 8.0, and then cooled and packaged. The retort pouch was placed in a retort pouch.

5-4. Physical and chemical properties of samgyetang for instant intake according to the present invention

The pH, the color, the hardness, the viscosity, the spreadability and the permeability of the samgyetang for instant consumption prepared in Examples 5-1 to 5-3 were measured in the same manner as in Examples 2-3, 2-4, 2-6, Examples 2-7, 2-9, and 2-10. As a control group, Samgyetang was used for instant ingestion without the addition of emulsifier and no preheating and washing. The results are shown in Table 17 and Fig.

Control group Example 5-1 Example 5-2 Example 5-3 pH meat 6.43 + - 0.01 ^c 6.47 0.01 ^b 6.56 ± 0.01 ^a 6.57 ± 0.01 ^a gravy 6.16 ± 0.01 ^d 6.34 ± 0.01 ^b 6.31 + - 0.01 ^c 6.38 ± 0.01 ^a bamboo 6.46 + 0.01 ^c 6.56 ± 0.01 ^b 6.54 + - 0.01 ^b 6.67 ± 0.01 ^a Chromaticity meat Brightness (L *) 74.16 ± 0.32 ^d 78.80 ± 0.51 ^a 77.33 + - 0.21 ^b 75.54 ± 0.19 ^c Redness (a *) 6.76 ± 0.21 ^a 4.49 + - 0.25 ^c 6.34 ± 0.20 ^ab 6.00 + 0.08 ^b Yellowness (b *) ^NS 11.27 + - 0.34 11.41 + - 0.12 11.70 + 0.06 11.67 ± 0.15 gravy Brightness (L *) -4.73 0.04 ^c -2.64 + 0.02 ^a -3.54 0.06 ^b -4.51 + - 0.15 ^c Redness (a *) -1.75 + 0.09 ^a -2.70 ± 0.17 ^b -2.80 ± 0.13 ^b -2.37 ± 0.23 ^b Yellowness (b *) ^NS 2.49 ± 0.05 ^a 0.66 + 0.08 ^c 0.92 + 0.02 ^b 0.93 + 0.04 ^b bamboo Brightness (L *) 45.05 + 0.21 ^c 50.03 ± 0.29 ^a 46.76 ± 0.63 ^b 45.96 ± 0.37 ^bc Redness (a *) 2.49 ± 0.09 ^a -0.61 0.06 ^c 0.31 ± 0.08 ^b 0.34 + 0.08 ^b Yellowness (b *) 6.62 ± 0.06 ^a 5.48 ± 0.02 ^b 5.54 + 0.08 ^b 4.95 ± 0.15 ^c Hardness
(kg / m ² ) Meat ^NS 25.57 ± 0.19 26.27 ± 0.55 25.27 ± 0.52 24.47 ± 0.69 Porcine ^NS 1.68 ± 0.08 1.67 ± 0.01 1.68 ± 0.01 1.66 + 0.06 Viscosity of meat (%) ^NS 7.47 ± 0.02 8.50 ± 0.50 8.50 ± 0.50 7.98 + - 0.51 Spreadability of porridge (%) ^NS 2.54 + 0.02 2.50 ± 0.01 2.50 ± 0.01 2.53 + 0.03 Permeability of broth (%) 0.70 ± 0.00 ^a 0.50 ± 0.00 ^d 0.53 ± 0.00 ^c 0.58 ± 0.00 ^{b NS} No significant difference (p> 0.05), mean value ± standard error
^{a, b, c, d} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test.
Control group: no treatment, Example 5-1: addition of complex emulsifier, Example 5-2: preheating + addition of complex emulsifier
Example 5-3: Preheating + Complex Emulsifier + Washing Treatment

As a result of the experiment, pH was higher in the order of 5-3 = 5-2> 5-1> control group in meat, and 5-3> 5-1> 5-2> control group in case of broth. On the other hand, the pH of porridge was higher in order of 5-3> 5-1 = 5-2> control group. Overall, the pH of all samples such as meat, broth, and porridge were higher than those of the control group when preheating and / or complex emulsifier was added.

5-1> 5-2> 5-3> control group. It was confirmed that the lightness of meat, broth, and porridge of Examples 5-1, 5-2 and 5-3 prepared by treating the emulsifier were improved as compared with the control group. The redness of the meat was higher in the order of control> 5-2> 5-3> 5-1, and the degree of redness of porridge was higher in the order of control group 5-3> 5-3 = 5-2> 5-1. In other words, the redness of the meat in the control group was the highest, while the redness was decreased when the emulsifier was treated, but the degree of redness was increased by preheating or washing.

On the other hand, the hardness of meat and porridge, the viscosity of meat, and the spread of porridge did not differ between treatments (p> 0.05).

However, the permeability of broth was highest in the control group and lowest in the treatment group 5-1 treated with complex emulsifier. Generally, when emulsifier is added, the emulsion is formed, and the water is milked and the opacity tends to increase slightly. This increase in opacity is a different issue from the reduced permeability due to the floating of the oil layer, which is related to the preference of consumers for the color of the meat. However, it has been confirmed that the permeability of broth can be increased when the preliminary heating is performed in combination with the complex emulsifier, and furthermore, the washing operation is performed.

5-5. Measurement of Fat Particle Size of Samgyetang Meat for Instant Feeding According to the Present Invention

The fat particles of the broth were observed under an optical microscope in the broth of Samgyetang for instant consumption prepared in the above control group and Examples 5-1 to 5-3. Then, both points on the position corresponding to the diameter of fat particles of each sample were connected and the average size area was calculated using the Uthscsa image 3.0 program. The results are shown in Fig. 4 and Table 18.

Control group Example 5-1 Example 5-2 Example 5-3 Fat particle size (cm) 3.22 ± 1.4 ^a 0.11 0.00 ^b 0.11 0.00 ^b 0.11 0.00 ^b Mean ± standard error, ^{a, b} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test.
Control group: no treatment, Example 5-1: addition of complex emulsifier, Example 5-2: preheating + addition of complex emulsifier
Example 5-3: Preheating + Complex Emulsifier + Washing Treatment

As a result of the experiment, it was confirmed that the fat particles on the surface of the egg yolks of Examples 5-1, 5-2 and 5-3 to which the emulsifier was added had a significantly smaller size than the fat particles on the surface of the egg yolk of the control group to which the emulsifier was not added Respectively.

5-6. Composition analysis of Samgyetang for instant intake according to the present invention

Moisture, protein, fat and ash contents were analyzed by AOAC general component analysis method using the broth and broth of Samgyetang for instant consumption prepared in the control group and Examples 5-1 to 5-3. The contents of moisture, protein, fat and ash were analyzed using the same method as in Example 2-2. The results are shown in Table 19.

part ingredient Control group Example 5-1 Example 5-2 Example 5-3 brisket Moisture (%) ^NS 70.56 ± 0.53 70.57 + - 0.34 70.55 + - 0.10 70.55 + 0.11 protein(%) 27.76 + 0.02 ^b 27.77 + 0.02 ^b 27.85 0.02 ^a 27.89 ± 0.00 ^a Fat(%) 1.24 + 0.01 ^a 1.20 ± 0.04 ^a 1.10 ± 0.02 ^b 1.00 0.02 ^c Ashes (%) ^NS 0.45 ± 0.02 0.56 ± 0.05 0.53 + - 0.01 0.50 0.02 gravy moisture(%) 96.02 + - 0.01 ^b 96.06 ± 0.40 ^b 96.65 + 0.01 ^ab 96.78 ± 0.01 ^a Protein (%) ^NS 1.94 ± 0.00 1.96 ± 0.01 1.94 + - 0.01 1.94 + 0.02 Fat(%) 1.28 + 0.02 ^a 1.26 + 0.02 ^a 0.90 + 0.01 ^b 0.70 + 0.03 ^c Ashes (%) 0.78 ± 0.06 ^a 0.68 ± 0.03 ^a 0.50 0.04 ^b 0.49 ± 0.00 ^{b NS} No significant difference (p> 0.05), mean value ± standard error
^{a, b, c} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test.
Control group: no treatment, Example 5-1: addition of complex emulsifier, Example 5-2: preheating + addition of complex emulsifier
Example 5-3: Preheating + Complex Emulsifier + Washing Treatment

As a result, in Example 5-1, the fat content of the breasts was not significantly decreased (p> 0.05) compared to the control group (p> 0.05), but the preliminary heating and the emulsifying agent were concurrently treated in Example 5-2 and the washing treatment In Example 5-3, the fat content was significantly decreased (p <0.05). In the case of broth, the effect was similar to that in the breasts.

In Example 5-2, in which the pre-heating and the complex emulsifier were applied to the control group, about 11.3% and 29.7% of the breasts and the broth were respectively treated, and about 19.4% and 45.3% The effect of reducing the content was confirmed.

5-8. Sensory evaluation

The control group and the ready-to-eat samgyetang prepared in Examples 5-1 to 5-3 were added to 900 ml of water in a pan and heated at a temperature of 85 ° C for 15 minutes. Then, the samgyetang was cooked by 10 trained panels using 9 point scale (9 points: best, 7 = excellent, 5 = moderate, 3 = poor, 1 = very poor) Size (in order of small size), permeability of sediment and broth, and overall acceptability. A significant difference test was performed using Duncan's Multiple Range Test (DMRT) using SPSS 14.0. As a control group, Samgyetang was used for instant ingestion without raw chicken. The results are shown in Table 20 and FIG.

ingredient Control group Example 5-1 Example 5-2 Example 5-3 Texture 8.67 ± 0.11 ^a 8.69 ± 0.12 ^a 8.73 ± 0.12 ^a 8.18 ± 0.09 ^b incense 8.06 ± 0.28 ^b 8.32 + - 0.13 ^b 8.89 ± 0.06 ^a 8.30 ± 0.11 ^b Fat particle size 7.51 + - 0.23 ^c 8.28 ± 0.13 ^b 8.70 ± 0.12 ^ab 8.78 ± 0.09 ^a precipitate 7.85 ± 0.22 ^c 8.07 ± 0.12 ^bc 8.46 ± 0.14 ^ab 8.58 ± 0.13 ^{a NS} permeability ^NS 8.55 ± 0.12 8.66 ± 0.10 8.81 + - 0.10 8.68 ± 0.13 Overall likelihood 8.13 ± 0.23 ^b 8.41 ± 0.12 ^ab 8.72 ± 0.07 ^a 8.51 ± 0.11 ^{ab NS} No significant difference (p> 0.05), mean value ± standard error
^{a, b, c} Values with different superscripts indicate a significant difference at p <0.05 using Duncan's multiple test. 9 points: very good, 1 point: very poor
Control group: no treatment, Example 5-1: addition of complex emulsifier, Example 5-2: preheating + addition of complex emulsifier
Example 5-3: Preheating + Complex Emulsifier + Washing Treatment

As a result of the experiment, there was no significant difference in the texture of the control or between Examples 5-1 and 5-2 (p> 0.05) -1 and 5-2, respectively. The fragrance was best evaluated among all sample groups in Example 5-2. The fat particle size was significantly higher in the case of Example 5-2, which was a pre-heating and complex emulsifier treatment group, and in Example 5-3, which was before the washing treatment, Of the total population. The sediment also showed similar tendency to lipid particle size. However, the transparency of the broth was slightly higher in the treated group than in the control group, but the difference was not statistically significant (p> 0.05).

As a result of evaluating overall acceptability, only Example 5-2 was significantly higher than the control group (p <0.05). When preheating, complex emulsifier treatment and washing were performed as in Example 5-3, the effect of reducing the fat content was more excellent than that of the control group, Example 5-1 and Example 5-2, Was lower than that of Example 5-2.

Also, as shown in FIG. 6, it was confirmed that Samgyetang for instant intake prepared according to the present invention can provide Samgyetang which is finely dispersed with fat particles on the surface of the broth and has improved functionality.

Claims (9)

(S10) heat-treating the chicken pretreated for the preparation of Samgyetang at a temperature of 50 to 100 캜 for 5 to 30 minutes; A step (S11) of putting a samgyetang material into the abdominal cavity of the heated chicken; A step (S20) of adding a food emulsifying agent to samgyetang juice and homogenizing it; And a step (S30) of packing the chickens containing the ingredient of step S11 and the broth of step S20 into a packaging container (S30), and improving the quality and storage stability of the chicken.
The method according to claim 1, wherein the pretreated chicken is heated for 5 to 15 minutes at a temperature of 60 to 70 ° C or for 5 to 15 minutes at a temperature of 85 to 95 ° C. Method of manufacturing samgyetang.
The method according to claim 1, wherein the samgyetang material in step S11 comprises glutinous rice called ginseng, nuts, jujube, garlic, and water.
The method according to claim 1, wherein the semi-finished material in step S11 is one selected from the group consisting of Sumac, Lepidoptera, Hovenia dulcis, Or more of the herbal medicinal herb is added.
The method according to claim 1, wherein the glutinous rice in step S11 is dipped in water at 10 to 30 DEG C for 12 to 24 hours.
[2] The method according to claim 1, wherein the samgyetang juice in step S20 is prepared by boiling a chicken by-product, a seasoning, and a herbal medicine.
The method according to claim 1, wherein the food emulsifier in step S20 is selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, And the mixture is at least one selected from the group consisting of at least one selected from the group consisting of:
[3] The method according to claim 1, wherein the emulsifying agent for food of step S20 is added in an amount of 0.1 to 0.5% by weight based on the total weight of the three kinds of water.
A ready-to-eat tamago-tang produced by the method of any one of claims 1 to 8.

Images