KR20160046108A

KR20160046108A - Nurungji Herbal Samgyetang

Info

Publication number: KR20160046108A
Application number: KR1020140141500A
Authority: KR
Inventors: 김진욱
Original assignee: 대덕대학산학협력단
Priority date: 2014-10-20
Filing date: 2014-10-20
Publication date: 2016-04-28

Abstract

The present invention relates to a method for producing Nurungji herb samgyetang, which is prepared by mixing Nurungji and wild ginseng seeds with a refreshing taste by using a mixture of gravy and chicken broth. The method comprises mixing glutinous rice and black rice at a ratio of 1: Preparing a glutinous rice curd with a pressing time of 30 to 40 minutes at 60 ° C; A chicken was trimmed on the basis of weight 450g and filled with boiled glutinous rice 180g, 5,6 years old ginseng root 6g, 1 ~ 2 chestnuts, 1-2 jujubes and 1-2 garlic in the stomach of the chicken, A material preparation step of twisting; 25 liters of water is added to 25 liters of water. 100 g of ram and 650 g of chicken are put together with 25 chickens. The chicken is kept at 100 ~ 130 ℃ and boiled for 30 minutes. When the water boils, it is cooled for 40 minutes at 50 ~ 80 ℃. A boiling step of heating; 25 liters of chicken broth, 1.2 to 1.3 L of cereal broth, and heated at 80 to 100 ° C for 10 minutes. Add boiled chickens and mixed broth to a pot, heat the chicken to 90-120 ° C, boil glutinous rice,
And a cooking step of heating up to a high temperature.

Description

Nurungji Korean herb samgyetang {omitted}

More particularly, the present invention relates to a method for preparing a rice gruel, Samgyetang, which improves the texture by using a mixture of gravy and chicken broth mixed with broth, will be.

Samgyetang is a Korean traditional recipe for eating ginseng in a chicken. The general Samgyetang cooking method is as follows. First, put glutinous rice, garlic, jujube wrapped in a clean cloth in the stomach of the chicken, and boil it in a pan or a pot filled with water to save it when the meat is sufficiently cooked. Ginseng is wrapped in a cloth and put in a soup, and the ingredients of orphan ginseng are raised,

We put seasoned meat in soup and eat. In addition, ginseng is mixed with glutinous rice and put into the stomach of the chicken, and eat orphans. Ginseng contains saponin, which is known to protect the liver and excel in blood circulation and anticancer activity. The amount of saponin in ginseng over 5 years old is 7 times as much as that of 3-4 years. However, when ginseng is put in a country separately, it can absorb a relatively large amount of components of ginseng, but the taste of chicken meat and ginseng

If it is difficult to combine and if ginseng is put in a chicken stomach, nutrients of ginseng penetrate into chicken bone and nutrients of ginseng are reduced. In addition, in any case, the ginseng is boiled with hot water, so that the nutritional components of ginseng are destroyed by heating, and ginseng roots are often ambiguous.

In addition, in the conventional samgyetang, the boiled water is used as it is, or the soup is poured into the chicken bone to taste the aftertaste, and a separate herb medicine is added for the purpose of improving the herb taste. It is inappropriate to avoid certain herbal medicines such as diabetic patients, and there is a health concern for residual pesticides.

In addition, the conventional Samgyetang has a disadvantage in that it cooks Samgyetang in a state in which the rice is put in the stomach of the chicken, and the rice does not fit in the stomach of the chicken and the taste does not match with the soup.

The present invention has been developed in order to overcome the limitations and problems of the prior art as described above, and is intended to be able to sufficiently take saponin components even when heated during cooking. In addition, there are many cases in which the intake of certain medicinal herbs is limited in recent years, in which adult diseases such as hypertension and diabetes are increasing. The present invention aims to provide a refreshing soup taste without adding medicinal herbs. In particular,

The goal is to use grains to help with dieting.

In addition, it aims to improve the texture of glutinous rice and harmonize with the taste of soup.

In order to solve the above problems, the present invention provides a method for preparing glutinous rice cake, which comprises mixing glutinous rice and black rice at a ratio of 1: 1 and pressing the mixture at 30 to 60 ° C for 30 to 40 minutes; A chicken was trimmed on the basis of weight 450g and filled with boiled glutinous rice 180g, 5,6 years old ginseng root 6g, 1 ~ 2 chestnuts, 1-2 jujubes and 1-2 garlic in the stomach of the chicken, A material preparation step of twisting; 25 liters of water is added to 25 liters of water. 100 g of ram and 650 g of chicken are put together with 25 chickens. The chicken is boiled for 30 minutes at 100 ~ 130 ℃ and boiled for 30 minutes. A boiling step of heating; 25 liters of chicken broth, 1.2 to 1.3 L of cereal broth, and heated at 80 to 100 ° C for 10 minutes. And a cooking step of adding boiled chickens and mixed broth to a pot, heating the beans to high temperature of 90 to 120 DEG C, and then boiling glutinous rice curd and wild ginseng cultivating roast on the boiled chicken. In the preparation step of the mixed broth water according to the present invention, 25 chickens were boiled in the boiling step, and 25 g of the ginseng root was added to 500 mL of water, 250 g of the peanut powder and 250 g of the glutinous rice powder were added at 70-100 ° C. For 1 hour so that the volume of the broth is 20 L; When you boil 65g of soybean flour, 65g of peeled perilla powder, 65g of glutinous rice powder, 40g of roasted brown rice flour, 32g of roasted barley rice flour and 16g of roasted yulmu powder in 1.5L of water and boil it for 10 minutes at 80 ~ 120 ℃, And then further heated for 20 minutes so that the final volume of the cereal broth is 1.2 to 1.3 L. In addition, the glutinous rice nugongji is made by mixing 30g each of glutinous rice and black rice, which are called water, and pressing them into a frying pan, or making rice with 30mL of water, 30g of glutinous rice and 30g of black rice, Can be made.

According to the present invention, it is possible to prevent destruction of nutrients due to heating by raising the wild ginseng culture root firmly. In addition, by using the combination of cereal broth and chicken broth, it provides high nutrients and refreshing taste, and it can help prevent adult diseases and diet by ingesting cereals. By raising glutinous rice nori rice well, Apart from rice grain, the rice gruel taste is mixed with the broth, and the texture of the gourmet can be produced.

The present invention has been developed in order to overcome the limitations and problems of the prior art as described above, and is intended to be able to sufficiently take saponin components even when heated during cooking. In addition, there are many cases in which the intake of certain medicinal herbs is limited in recent years, in which adult diseases such as hypertension and diabetes are increasing. The present invention aims to provide a refreshing soup taste without adding medicinal herbs. In particular,
The goal is to use grains to help with dieting.
In addition, it aims to improve the texture of glutinous rice and harmonize with the taste of soup.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of the terms appropriately The present invention should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention. Therefore, the embodiments described in this specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. Therefore, It is to be understood that equivalents and modifications are possible. The Nurungji Herbarium Samgyetang of the present invention is made by adding glutinous rice gruel and wild ginseng cultivating muscle, and is a mixture of cereal grains and chicken broth

Use the number. First, prepare the chicken, the main ingredient of Samgyetang, by preparing it. One chicken was trimmed and weighed 180 grams of glutinous rice, 6 grams of ginseng root, 5 grams of chestnut, 1-2 chestnuts, 1-2 jujubes and 1-2 garlic, Bridge

Bind it. Put 25 liters of water on 25 liters of water and put 100g of rams and 650g of chickens together with 25 chickens. Boil it for 30 minutes by keeping 100 ~ 130 ℃ of high heat. When boiling water, boil 50 ~ 80 ℃ As described above, the blended broth of the present invention is prepared by mixing chicken broth and cereal broth as described above. In the case of broth broth, 25 broiler chickens are boiled, and 250 g of peanut flour, 250 g of glutinous rice flour , Ginseng root 25g, put 500mL of water in the boil, and boil for about 1 hour until the volume of broth is 20L at 70 ~ 100 ℃. At this time, by adding peanut flour, the intake of unsaturated fatty acid can be increased to improve cholesterol level, vitamin E intake can be increased, and antioxidant action can be prevented to prevent aging, and taste can be improved and texture can be improved. For cereal broth, 25 grams of soybean flour, 65 grams of peeled glutinous rice, 65 grams of peeled perilla powder, 40 grams of glutinous rice powder, 32 grams of roasted brown rice flour, 32 grams of roasted barley rice flour and 16 grams of roasted yulmu flour are dissolved in 1.5 liters of water and heated to 80 to 120 ° C After boiling for about 10 minutes, add 25 g of ginseng roots in 500 mL of mineral water, add more ground water, and heat for another 20 minutes. The final volume of cereal broth is .2 to 1.3 L.

In this way, 20 liters of chicken soup made from 25 servings and 1.2 to 1.3 liters of cereal soup are mixed and heated at 80 ~ 100 ℃ for 10 minutes to make blended broth. Since cereal broth is contained in the broth, This is neat and clean, you do not have to put herbal medicine separately. Add boiled chickens and mixed seaweed and heat them with high heat of 90 ~ 120 ℃ to make samgyetang. Boiled chicken is roasted on the roasted rice with roasted rice and wild ginseng roasted roasted rice. The glutinous rice roasted rice is made with black rice and glutinous rice as its main ingredients. 30g of glutinous rice, 30g of glutinous rice, and 120mL of water, and then spread it to a wide cooking utensil such as a frying pan with a thickness of 2 ~ 5mm and press it for 30 ~ 40 minutes at 30 ~ 60 ℃. At this time, instead of making rice, you can mix the glutinous rice and black rice called water in 1: 1 (30g each), and then press it on the frying pan. The finished rice cake is 30 ~ 40g. If you make rice noodles and put them in the name of Samgyetang, you can improve the texture because of the rice noodles, which are not in water, unlike the rice or glutinous rice in the belly. In particular, by making black rice and glutinous rice using the rice, it is possible to consume anthocyanin with excellent antioxidant function and minerals with excellent anti-aging function. In addition, the wild ginseng cultivated roots that grow up with glutinous rice gruel are about 5 ~ 7g. The ginseng cultivar is extracted from 70 ~ 100 years old wild ginseng and cultivated for 55 ~ 65 days. The ginseng cultivar has inherited the genetic properties of wild ginseng, and the ginsenoside (saponin ) Components (DNA and genetic traits are 98.8% identical to those of wild ginseng).

As described above, the Nurungjang SamgyeTang of the present invention can prevent the adult disease such as diabetes by using cereals such as barley, brown rice, black rice, and yulmu, remove the sensory taste of the Samgyetang soup, To be consumed without being destroyed.

(Example)

(1) Nurungji manufacturing process

Mix 30 grams of black rice called 120mL water and 30 grams of glutinous rice, and make a curd with a frying pan.

(2) Chicken preparation process

A chicken was trimmed on the basis of weight 450g and filled with boiled glutinous rice 180g, 5,6 years old ginseng root 6g, 1 ~ 2 chestnuts, 1-2 jujubes and 1-2 garlic in the stomach of the chicken, .

(3) Chicken boiling process

25 liters of water is added to 25 liters of water. 100 g of ram and 650 g of chicken are put together with 25 chickens. The chicken is kept at 100 ~ 130 ℃ and boiled for 30 minutes. When the water boils, it is cooled for 40 minutes at 50 ~ 80 ℃. Heat it.

(4) Mixed broth preparation process (based on 25 servings)

1) Chicken broth preparation process

(3) In the process, 25 chickens were boiled, and 25 g of ginseng root was added to 500 ml of water, 250 g of peanut powder and 250 g of glutinous rice powder were added to the broth, and the volume of broth was 20 L for 1 hour at 70 to 100 ° C. .

2) Cereal water preparation process

Remove 65 g of soybean flour, 65 g of peeled perilla powder, 40 g of glutinous rice powder, 32 g of roasted brown rice flour, 32 g of roasted barley rice flour and 16 g of roasted yulmu powder in 1.5 L of water. Heat the mixture for 10 minutes at 80-120 ° C. Is added to 500 mL of bottled water, and the resulting mixture is further heated for 20 minutes so that the final volume of the cereal broth is 1.2 to 1.3 L.

3) Blending step

1) and 2), 20-1, 1.2 ~ 1.3L of chicken livestock and cereal broth are heated at 80 ~ 100 ℃ for 10 minutes.

(5) Samgyetang cooking course

Put boiled chicken and mixed broth in a pot, heat it with high heat of 90 ~ 120 ℃ to make Samgyetang, and cook boiled glutinous rice noodles and wild ginseng cultivated roast on the chicken.

The present invention has been developed in order to overcome the limitations and problems of the prior art as described above, and is intended to be able to sufficiently take saponin components even when heated during cooking. In addition, there are many cases in which the intake of certain medicinal herbs is limited in recent years, in which adult diseases such as hypertension and diabetes are increasing. The present invention aims to provide a refreshing soup taste without adding medicinal herbs. In particular,
The goal is to use grains to help with dieting.
In addition, it aims to improve the texture of glutinous rice and to harmonize with the taste of soup.

Claims

Preparing glutinous rice curd with 1: 1 glutinous rice and black rice at 30 ~ 60 ℃ for 30 ~ 40 minutes; A chicken was trimmed on the basis of weight 450g and filled with boiled glutinous rice 180g, 5,6 years old ginseng root 6g, 1 ~ 2 chestnuts, 1-2 jujubes and 1-2 garlic in the stomach of the chicken, A material preparation step of twisting; 25 liters of water is added to 25 liters of water. 100 g of ram and 650 g of chicken are put together with 25 chickens. The chicken is kept at 100 ~ 130 ℃ and boiled for 30 minutes. When the water boils, it is cooled for 40 minutes at 50 ~ 80 ℃. A boiling step of heating;
Preparation of boiled broth prepared by mixing 20L of chicken broth with 1.2 ~ 1.3L of chicken broth and heating for 10 minutes at 80 ~ 100 ℃ on the basis of 25 servings. Boiled chicken and mixed broth were placed in a pot and heated to 90 ~ 120 ℃ And a cooking step of raising glutinous rice nangongji and wild ginseng cultivating roots on a boiled chicken meat.

The method according to claim 1, wherein, in the step of preparing the concentrated broth, 25 broilers are boiled in a boiling step, and 25 g of the ginseng root is added to 500 mL of the broth, 250 g of the peanut powder and 250 g of the glutinous rice powder, A chicken broth preparation step in which the volume of the broth is 20 L by heating for 1 hour at an intermediate temperature of ~ 100 ° C;
When you boil 65g of soybean flour, 65g of peeled perilla powder, 65g of glutinous rice powder, 40g of roasted brown rice flour, 32g of roasted barley rice flour and 16g of roasted yulmu powder in 1.5L of water and boil it for 10 minutes at 80 ~ 120 ℃, And further heating the resulting mixture for 20 minutes so that the final volume of the cereal broth is 1.2 to 1.3 L. The method according to claim 1,

[3] The method according to claim 1 or 2, wherein the glutinous rice gruel is prepared by mixing 30 g each of glutinous rice and black rice called water on the basis of one serving, and then pressing the gruel on the frying pan.

The method according to claim 1 or 2, wherein the glutinous rice curd is prepared by pressing rice with 120 mL of water, 30 g of glutinous rice, and 30 g of black rice, based on one serving, and then pressing the rice into a frying pan.