WO2020045740A1 - Method for preparing samgyetang (ginseng chicken soup) dried block and dried block prepared by method - Google Patents

Abstract

The present invention relates to a method for preparing a samgyetang dried block and a dried block prepared by the method and, more specifically, to a method for preparing a samgyetang dried block and a dried block prepared by the method, the method comprising the steps of: 1) pretreating materials including an excipient, a sauce, powders, and other materials; 2) measuring the materials, blanching same, and then cooling same; 3) uniformly mixing the cooled materials and checking the Brix thereof; 4) inserting the materials into a mold, and preparing a tray and placing the mold thereon; 5) rapidly freezing the mold; 6) drying the frozen mold; and 7) board-separating the dried mold and packaging same. The samgyetang dried block prepared according to the present invention is porous so as to allow respective ingredients of samgyetang to quickly absorb water when restored by the addition of moisture, and thus can reproduce the taste and the natural texture of samgyetang as is while being quickly restored.

Description

Method for manufacturing dry block for samgyetang and dry block produced by this method

The present invention relates to a method of manufacturing a dry block for samgyetang, and more particularly, to a method of manufacturing a dry block for samgyetang which can reproduce the original Samgyetang texture while being quickly restored upon restoration by adding moisture to the freeze-dried Samgyetang dry block. And to a dry block produced by the above method.

Chicken is a food that is so popular that few people dislike it.It is delicious, rich in protein, low in fat and calories, high in unsaturated fatty acids, and in particular, it has different nutritional components, so you can choose the parts you need. Since it has been traditionally ingested as Samgyetang, it is a trend that has been settled as a form of eating more ingredients that are good for our body with the ingredients of various medicines and spices added to Samgyetang.

Looking at the nutritional composition of these chickens and their characteristics are as follows.

Low-fat foods, fats are energy-saving and appetite, while calories are higher than other nutrients. The fat of the chicken is tender and sticky in the skin (subcutaneous) of the crumbs, so you can cook together, but if you're reluctant, you can easily remove the oil by removing the skin. Breast meat of chicken is 1.2% very low in fat and is light, so you can maintain weight while controlling your weight, so it is highly recommended for dieters.

It is a low-calorie food that is suitable for middle-aged people who are concerned about weight gain due to lower calories than other meats, those who are in control, recovery patients, and office workers with low physical activity. Cheap and economical chicken produces 126 kcal per 100 grams. Compared to other meats, chicken has the most protein and amino acids at the same cost. Eating chicken at the same value will reduce your calorie intake.

It is a food with high content of unsaturated fatty acids. Essential fatty acids and unsaturated fatty acids are the nutrients necessary for maintaining skin health, which is the highest among meats because it contains more than 16% of chicken breast and leg meat. The fat of chicken contains linoleic acid, which is effective in preventing atherosclerosis and heart disease. It lowers cholesterol levels and is suitable for foods for children and the elderly, and for patients.

In addition, look at the efficacy of the chicken as follows.

First of all, it is effective in skin care and osteoporosis. In other words, the wings of the chicken wings have the effect of preventing skin beauty and osteoporosis. The wings contain collagen, which is especially good for young women who want beauty and want skin. Collagen is not consumed enough by daily meals, and it is naturally lost due to UV rays and aging, so it is necessary to separately consume it in order to maintain beauty and health.

There is a lot of protein that promotes brain activity. In other words, chicken meat is a protein-rich meat that helps the brain grow, as well as the role of the skeleton in maintaining the body, prevents the formation of tissue and various diseases. Chicken, which is rich in essential amino acids, also stimulates the activity of neurotransmitters and helps to cope with stress.

Postpartum recovery is a great nutrition. That is, pregnant women need a lot of protein and quality fat. Chicken is a great nutrition for pregnant women who need more nutrition than other meats because they are high in protein and well digested. If the chicken is completely choked and ended up with seaweed, it is good as a postpartum recovery food.

It protects the liver of our body. In other words, if the muscles are atrophy or tired due to abnormal liver function, eyesight is poor. Therefore, oriental medicine is recommended to eat chicken liver.

There is anticancer activity that prevents the proliferation of cancer cells. In other words, the chicken contains unsaturated fatty acids and linoleic acid, which not only suppresses cancer, but also helps prevent arteriosclerosis and heart disease. The American Cancer Research Association (AICR) and the World Cancer Research Foundation (WCRF) recommend eating white meat, including chicken, in cancer-preventing diets.

Digestive absorption is good. In other words, the chicken is thin and soft in fiber, and fat is not contained in the muscle fiber, so it is well absorbed and digested. Food for children and the elderly, patients with recovery, as well as women who want to be thin.

Good for colds In other words, chicken soup made from chicken bones made with authentic Korean products is especially effective for treating body weight. In the West, when you have a cold, you eat chicken soup that your grandmother cuts off with folk medicine. Chicken stock, also available at high-end Western restaurants and hotels, is a chicken soup made from chicken bones.

The traditional Samgyetang (蔘 鷄湯, Culture Language: Chicken Gomtang), which is cooked to maximize the nutritional ingredients and its features and effects, is one of Korean dishes, and the whole chicken is ginseng, jujube, ginger, garlic, etc. A recipe for orphans with ingredients. The recipe is put in a clean cloth wrapped with glutinous rice, garlic, and jujube in the belly of a chicken that is taken out of the intestine.Then, cooked in a pot or pot with plenty of water and cooked when the meat is fully cooked. Ginseng is wrapped in a cloth and put in a soup, so that the ingredients of orphan ginseng are balanced, seasoned with salt to drink only the broth, or seasoned meat in the broth. However, if you mix ginseng with glutinous rice and put it in the chicken, the nutrients of ginseng penetrate the chicken bone, which reduces the nutrients of ginseng. In addition to ginseng, lacquer, moth, abalone, etc. are also eaten, and in Korea, it is eaten on sambok (chobok, duplicate, matcha) day. Samgyetang is a typical summer food. Samgyetang is also known as Gyesamtang. And chicken that is a little bigger than chicks is called Young-Gye Baek-Suk.

Samgyetang is the most popular form of nutrition, rich in high-quality protein, meat is thin and tender, glutamic acid, so it is light and digestible, and mucin rich in chicken wings promotes growth, promotes sexual and motor functions. Increase protein absorption

Moreover, ginseng, one of Samgyetang's main ingredients, reinforces vitality and activates enzymes in the body to promote metabolism and enhance immune function, while chestnuts and jujubes protect the stomach and increase the efficacy of each ingredient to prevent anemia. Sometimes.

When you eat these samgyetang, especially the constitution that can be more effective, sweat a lot in the summer, easy fatigue, good appetite or poor digestion.

Samgyetang is one of Korean foods preferred by foreigners because it is not irritating and fits well with foreigners. Several Korean food companies have established Samgyetang specialty stores in Southeast Asia, and from early August 2014, the Ministry of Agriculture, Food and Rural Affairs announced plans to export them to the United States.

In Korea, sambok heat is traditionally called a special day in order to protect the health during the hot summer season. The food you eat usually includes Boshintang, Watermelon, and Samgyetang, and the Samgyetang is a hot water boiled with chicken, garlic, ginseng, and jujube in summer. If you sweat a lot and lose energy, it's easy to lose your appetite.

Samgyetang is a representative Korean nutritional food made with chicken as its main ingredient and seasonings such as glutinous rice, jujube, ginseng, chestnut and garlic, and seasonings such as salt. The recipe of Samgyetang is applied to each home, restaurant or professional chef. Accordingly, subsidiary materials and detailed recipes are different and have been continuously improved through long experience.

However, in order to cook and eat samgyetang in a general home or a food business, there is a lot of trouble in the cooking process, so the recent consumer prefers fast food that can be easily cooked on the spot.

Frozen samgyetang and retort samgyetang, which are currently on the market, are made from jujube and chestnut, and are booming as a food supplement to consumers due to seasonal factors such as chokbok, redundancy, and horsebok. This is not completely removed, the quality of the product due to high-pressure sterilization loses the elasticity of the meat quality, the texture is degraded, due to the by-products of chicken input during the production of broth, there is a quality problem, such as the occurrence of peculiar already or off-flavor .

Prior arts related to the manufacture of Samgyetang include a method of manufacturing Boyang Samgyetang, which is heated by mixing various Korean herbs with ginseng and seasoning (Korean Patent Laid-Open No. 2000-54171), and instant samgyetang without chicken. Korean Patent Application Publication No. 1998-8058), Samgyetang (Korean Patent Publication No. 1999-24211) using basidiomycetes cultivated glutinous rice, a method for producing palm samgyetang (Korean Patent Publication No. 2000-28100) and bamboo barrel using rice husk salt and bamboo Samgyetang (Korean Patent Publication No. 2000-63479) and the like, but these prior art is different from the present invention and its technical configuration. In addition, the instant edible samgyetang and its manufacturing method are disclosed (Korean Patent Publication No. 1996-9904), but the problem of fat removal as described above, the problem of deterioration of texture due to long-term autoclaving and characteristic of chicken by-products Already have an off-flavor problem.

Alternatively, the factory manufactures samgyetang as canned cans and supplies them in large quantities. The conventional samgyetang is mixed with the contents and canned into the canned can, and then cooked, and oil and debris from the chicken can not be discharged. In this way, the manufacturing method is the same as the conventional canning (for example, canned saury, canned mackerel, etc.), and has a similar taste as canned food, which has a unique taste of samgyetang which is boiled and cooked directly in a container such as a pot. There was a serious problem that can not be.

In the modern times, it is difficult to cook difficult and difficult to cook, and after washing the main ingredient chicken with brine, the stomach is divided and the intestines are removed, and the ingredients such as jujube, ginseng, chestnut, garlic, and a predetermined amount of salt are added. Soaked in canned cans with a certain amount of water, cooked and heated, and at the same time, sterilized to release products of canned samgyetang for easy export or to be opened by consumers after opening canned cans for heating. It's hard to feel the natural taste and flavor of Samgyetang, which is made by home and specialty shops in nutrition and taste. Of course, the inconvenience of taking extra cooking and cooking time The contents are altered to changes in the environment around you, such as in the wells or goods to keep moving for a long time there has been a problem that the long-term deterioration.

Accordingly, the present inventors are contemplating a method of preserving the natural taste of Samgyetang and using it more easily while storing it for a long time and having high nutritional value, and cutting the material of Samgyetang into an appropriate size, mixing it homogeneously, and freezing and drying it. A dry block for samgyetang was prepared, and hot water was poured into the drying block as in a conventional cup noodle and ingested after 3 to 4 minutes, thereby confirming the natural taste and nutrition of samgyetang, thereby completing the present invention.

It is an object of the present invention to provide a method for producing instant samgyetang which is well suited to the taste of Koreans as well as being loose when poured into a dry block.

Another object of the present invention is to ensure that the samgyetang has a porous structure in the process of drying the samgyetang in order to improve the shelf life of the samgyetang so that the tissue is not destroyed, so that it can be quickly restored to the original state before drying when the moisture addition restoration It is to provide a freeze-drying method of Samgyetang for storage.

In order to achieve the above object, the present invention comprises: 1) a first step of wearing a material consisting of excipients, sauces, powders and other materials and pretreatment of the material of inspection, washing, cutting and sorting; 2) a second step after the first step of weighing, blanching and cooling the material; 3) after a second step, a third step of homogeneously mixing the cooled material and inspecting bric; 4) after a third step, a fourth step of putting the material into a mold, preparing a tray and placing the mold on a tray; 5) a fifth step of rapidly freezing the mold after the fourth step; 6) a sixth step after the fifth step, drying the frozen mold; And 7) a seventh step of removing and packaging the dried mold after the sixth step.

The present invention also provides a dry block for samgyetang prepared by the above method.

Hereinafter, the present invention will be described in detail.

In the method of manufacturing a dry block for samgyetang of the present invention, the excipient is dextrin, the source is chicken extract, refined salt, 5`-ribonucleotide disodium and pepper, the powder is rice flour and potato starch, other ingredients chicken breast, leek and It is preferable to include ginseng, the material is 11.11% by weight dextrin, 20.64% by weight chicken extract, 0.95% by weight refined salt, 0.79% by weight 5'- ribonucleotide disodium, 0.16% by weight pepper, 4.45% by weight rice flour, potato starch 1.59 Most preferably, it is composed of weight percent, 44.44 weight percent of chicken breast, 11.11 weight percent of leek, and 4.76 weight percent of ginseng.

In addition, in the method of manufacturing a dry block for samgyetang of the present invention, potato extract (pyrozine), licorice extract (glycyrrhetenic acid), stevia extract (stevioside) and tagangka extract (monellin) instead of the 5`-ribonucleotide disodium. It is preferable to use a source selected from the crowd consisting of, the mold used in the fourth step is preferably horizontal, vertical 4 ~ 8 cm, height is 0.5 ~ 2 cm standard.

In addition, in the manufacturing method of the dry block for samgyetang of the present invention, the rapid freezing of the fifth step is carried out at -20 ° C or less for 12 hours or more, and the drying of the sixth step is performed at a vacuum degree of 0.3-1.0 and a drying time of 20-36 hours. Preferably, the drying is carried out at an initial temperature of 30 ° C.-85 ° C. and dried to have a water content of 8% or less, and the stripping of the seventh step is preferably carried out in a short time to be packaged in HD vinyl to prevent moisture absorption. More preferably, the seventh step includes size screening, individual packaging, packaging inspection, metal detection and final packaging in addition to stripping.

The present invention also provides a dry block for samgyetang prepared by the above method.

As described above, the dry block for samgyetang prepared by the present invention can reproduce the taste and texture of Samgyetang as it is quickly restored by absorbing water to each material of Samgyetang due to the porosity when restoring the water addition. In addition, the manufacturing method according to the present invention improves the texture of the three chickens and removes the already odor or odor unique to Samgyetang by providing an instant frozen frozen Samgyetang that can be easily used by consumers, it is preferred to fast food that can be easily cooked immediately It will be able to meet the needs of modern people and help people's health.

Hereinafter, the present invention will be described for each step.

First step: material pretreatment step

The first step takes place in the material pretreatment chamber.

The pretreatment of the material is first checked by putting in the material. For example, the non-edible portion of the vegetables is properly cut, and the leaves or soil are mixed with the material. In addition, at this time, it is checked to check whether foreign matters are mixed with the appearance and taste of the material. For example, the origin and expiration date of the ingredients are checked, and the freshness of the vegetables and the presence of foreign substances are examined.

Second, in order to thoroughly prevent and manage the incorporation of foreign substances, washed three-stage vegetables and the like. For example, check the washing condition of the washing tank and the presence of foreign substances, and check whether the number of washing of vegetables is strictly observed.

Third, the material is cut to the appropriate size. For example, chicken breast is cut according to the cutting standard of 10 × 10 mm, leek is cut into 5 mm size, ginseng is cut into 3 ~ 5 mm size.

Fourth, select vegetables and ingredients. At this time, it is selected by cutting according to the presence of foreign materials and specifications.

Second Step: Material Weighing / Blanching and Cooling Steps

From step 2 the material is processed in the manufacturing process chamber.

The metered material is individually blanched in hot water in sequence. Blancing is used for a variety of purposes. For example, vegetables and the like can be used to peel, precook, freeze, or remove unpleasant flavors. Make sure that the balance is working properly for material weighing and observe the blanching temperature and time for blanching. The blanching time may vary depending on the type of material, typically for 30 seconds-5 minutes. Specifically, chicken breast is blanched at 90 ° C. for 4 minutes, leek at 90 ° C. for 30 seconds, and ginseng at 90 ° C. for 1 minute.

After blanching is completed, the material is cooled in a chill bath. At this time, check the coolant temperature and hygiene, and replace the cold impregnation once every 2 hours. Cooling criteria may vary from season to season. For example, it cools to product temperature of 25 degrees C or less in summer, and to 20 degrees C or less in winter.

Step 3: Mixing and Brixing the Excipients and Materials

Step 3 also processes the material in the manufacturing process room.

First, the excipient is dissolved. Specifically, 100 parts by weight of dextrin is dissolved in 300 to 350 parts by weight of purified water. At this time, the presence of a powder mass is confirmed to completely dissolve it.

Second, after the excipient is dissolved, the material is added. The material is introduced into the source and powders first, followed by other materials. At this time, quantitative input should be observed to match the compounding ratio.

Third, the injected material is mixed homogeneously by stirring until homogeneous. In this case, the stirring time is preferably about 15 minutes.

Fourth, the brix of the mixed material is measured. Check the brix for each product, the brix can be adjusted by the number of formulations. The brix of the total mixed material is preferably about 23 to 24 brix.

4th step: mold loading and tray mounting

Step 4 also processes the material in the manufacturing process room.

First, it is put in the mold. At this time, the mold size is checked, and the number of molds per tray is confirmed. Check the fan weight (kg) per tray. The tray is prepared by washing and drying, and the mold into which the mixture is added is placed in the tray.

By using the mold, the blocks dried on the following freeze are limited to within the mold. The mold is preferably 4 to 8 cm wide and 0.5 to 2 cm high.

5th step: Quick freeze step

Step 5 processes the material in the quick freeze chamber. Specifically, rapid freezing in a freezing chamber at -20 ° C or lower, preferably -30 ° C or higher.

Sixth Step: Drying Step

Step 6 processes the material in the drying chamber. The drying conditions can be set differently depending on the characteristics of the product in the vacuum freeze drying room, the temperature conditions and drying time settings, but in general, while checking the condition of the dryer from time to time, the vacuum degree is 0.3-1.0, drying time 20-36 hours, temperature The conditions are initially 30 ° C.-85 ° C. Preferably, it is dried for 24 hours under the condition of vacuum degree 0.8 Torr, hot plate temperature 50 ℃ to prepare a samgyetang block of water content of 8%.

7th step: packing step

Step 7 and below process the material in the packing room.

The packaging consists of stripping, size screening, individual packaging, packaging inspection, metal detection and final packaging.

First, the stripping plate is stripped in a short time so as not to be hygroscopic, and then packaged and sealed with hydride vinyl.

Second, the size screening is to select the underweight, poor molding, undried block, and then randomly select and dissolve the finished product together with the defective form and carry out foreign material inspection. At this time, thoroughly sterilize the hands and tools of workers to prevent secondary contamination of microorganisms. Remove any protruding parts that may be caught by the packing machine before packing.

Third, individual packaging is packaged in 3 rooms individually using a packing machine.

Fourth, packing inspection checks for defects such as sealing defects and fears.

Fifth, the metal detection management is so that iron (Fe) is 1.0mmΦ or less, stainless (Sus) is 3.0mmΦ or less.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Material Preparation and Pretreatment

The instant samgyetang ingredients of the ingredient ratios shown in Table 1 below were prepared.

Cut non-edible parts of vegetables, remove foreign matter such as leaves and soil from each material, and cut the material into appropriate size. Specifically, the chicken breast was cut according to the cutting standard of 10 × 10 mm, the leek is cut into 5 mm size, ginseng was cut into 3 ~ 5 mm size.

	Material name	Compounding cost	Remarks
Excipient	dextrin	11.11%
sauce	Chicken Extract	20.64%
	Refined salt	0.95%
	5`-ribonucleotide disodium	0.79%
	pepper	0.16%
Powder	Rice flour	4.45%
	Potato starch	1.59%
Other materials	chicken breast	44.44%	10 × 10mm cutting
	Green Onion	11.11%	5mm cutting
	Ginseng	4.76%	3-5mm cutting
		100.00%

Example 2 Preparation of Drying Block for Samgyetang

Each material was individually blanched in hot water in order according to Table 1 above. After the completion of blanching, the temperature was cooled to 25 ° C. or lower in summer and 20 ° C. or lower in winter. Then, the excipient dextrin was dissolved in purified water. In this case, the amount of purified water used was 3.5 times that of 100% by weight of the material of Table 1. Next, the sauce and powders were added and mixed homogeneously. Finally, other ingredients such as chicken breast, leek, and ginseng were added and mixed for 15 minutes by stirring. And the final brix was measured. The mixed material was put into a mold and placed in a tray. The mold placed on the tray was rapidly frozen in a freezing chamber at -30 ° C for 12 hours. The frozen material was dried for 24 hours at a vacuum degree of 0.8 Torr and a hot plate temperature of 50 ° C. to prepare a dry block for samgyetang having a water content of 8%.

The dried blocks were de-plated in a short time so as not to be hygroscopic, and then packaged and sealed with hydride vinyl (HD vinyl). Thereafter, screening, individual packaging, packaging inspection, metal detection, and final packaging were performed.

<Example 3>

A dry block was prepared in the same manner as in Example 2, except that potato extract (pyrazin) was used instead of 5′-ribonucleotide disodium as a source of Example 1.

<Example 4>

A dry block was prepared in the same manner as in Example 2, except that licorice extract (glycyrrhetenic acid) was used instead of 5′-ribonucleotide disodium as a source of Example 1.

Example 5

A dry block was prepared in the same manner as in Example 2 except that steviaside was used instead of 5′-ribonucleotide disodium as a source of Example 1.

<Example 6>

A dry block was prepared in the same manner as in Example 2, except that Tagangka extract (monellin) was used instead of 5′-ribonucleotide disodium as a source of Example 1.

Comparative Example 1

A dry block was prepared in the same manner as in Example 2, except that sugar was used instead of 5′-ribonucleotide disodium as a source of Example 1.

Comparative Example 2

A dry block was prepared in the same manner as in Example 2 without adding ginseng of Example 1.

Comparative Example 3

An instant frozen samgyetang using a commercially available general retort pouch film was purchased and used.

Experimental Example 1 Sensory Test 1

In order to test the change of the quality of Samgyetang, the dried blocks for Samgyetang prepared in Examples 2 to 6 and Comparative Example 1 were put in 100 ° C water, and then released for 3 minutes, and then the sensory properties such as texture and elasticity of the obtained Samgyetang were released. The test results are shown in Table 2. Sensory tests were conducted on 30 well-trained 25- to 35-year-old panelists using a 9-point scale (9 points: very good, 1 point: no) for overall palatability, elasticity, and texture of the chicken flesh. .

division	Example 2	Example 3	Example 4	Example 5	Example 6	Comparative Example 1
Overall preference	8.5	8.2	8.1	8.2	8.2	6.2
Elasticity	8.9	8.5	8.5	8.4	8.3	6.4
Texture	8.6	8.3	8.2	8.3	8.1	6.3

Experimental Example 2 Sensory Test 2

In order to test the change in taste and odor according to the addition of ginseng, the drying blocks for samgyetang prepared in Examples 2 to 6 and Comparative Example 2 were put in 100 ° C water and released for 3 minutes, and then Table 3 shows the results of sensory tests such as mi and odor. Sensory tests were conducted on 10 well-trained 25- to 35-year-old panelists using a 9-point scale (9 points: very good, 1 point: no).

division	Example 2	Example 3	Example 4	Example 5	Example 6	Comparative Example 1
already	8.4	8.3	8.2	8.2	8.2	4.6
Off-flavor	8.5	8.2	8.3	8.1	813	5.3

<Experiment 3> Comparison of the degree of loosening in water

After the hot water was poured into the drying block for samgyetang and the instant frozen samgyetang of Comparative Example 3, the degree of desorption in the water of the restored samgyetang was compared. As a result, the drying block for samgyetang of Example 2 was found to be evenly dispersed in water immediately after being put in water at 100 ° C., but the product of Comparative Example 3 was made by adding 100 ° C. water and stirring it with a spoon. Had to release

Experimental Example 4 Foaming Comparison

After the hot water was poured into the drying block for Samgyetang of Example 2 and the instant frozen Samgyetang of Comparative Example 3, the foaming of the restored Samgyetang was compared. In the drying block for samgyetang of Example 2, foaming was hardly generated during the cooking process of adding 100 ° C water for 3 minutes, but the product of Comparative Example 3 had a large amount of foam during the cooking process of 3 minutes, which caused the foam to boil over. .

As mentioned above, although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. This is possible.

Claims (9)

1) a first step of receiving a material consisting of excipients, sauces, powders and other materials and pretreating the material for inspection, washing, cutting and sorting;

2) a second step after the first step of weighing, blanching and cooling the material;

3) after a second step, a third step of homogeneously mixing the cooled material and inspecting bric;

4) after a third step, a fourth step of putting the material into a mold, preparing a tray and placing the mold on a tray;

5) a fifth step of rapidly freezing the mold after the fourth step;

6) a sixth step after the fifth step, drying the frozen mold; And

7) after the sixth step, the seventh step of removing and packaging the dried mold; manufacturing method of a dry block for samgyetang.

The method of claim 1, wherein the excipient is dextrin, sauce is chicken extract, refined salt, 5`-ribonucleotide disodium and pepper, powders include rice flour and potato starch, other ingredients include chicken breast, leek and ginseng The manufacturing method of the dry block for samgyetang.

According to claim 2, The material is dextrin 11.11% by weight, chicken extract 20.64% by weight, refined salt 0.95% by weight, 5'-ribonucleotide disodium 0.79% by weight, pepper 0.16% by weight, rice flour 4.45% by weight, potato starch 1.59% by weight , Chicken breast 44.44% by weight, leek 11.11% by weight and ginseng 4.76% by weight of the manufacturing method of the dry block for samgyetang.

The method of claim 2, wherein in place of the 5`-ribonucleotide disodium, a source selected from the group consisting of potato extract (pyrozine), licorice extract (glycyrrhetenic acid), steviaside (stevioside) and tagangka extract (monellin) is used. Method for producing a dry block for samgyetang, characterized in that.

The method of claim 1, wherein the mold used in the fourth step is a horizontal, vertical 4 ~ 8 cm, the height of 0.5 ~ 2 cm standard manufacturing method of the dry block for samgyetang.

The method of claim 1, wherein the fast freezing of the fifth step is carried out for more than 12 hours at -20 ℃ or less, the drying of the sixth step is a vacuum degree of 0.3-1.0, drying time 20-36 hours, initial temperature 30 ℃ -85 Method of producing a dry block for samgyetang characterized in that the drying to be carried out in a water content of 8% or less.

The method of claim 1, wherein the degassing plate of the seventh step is stripped in a short time in order to prevent moisture absorption and packed with HD vinyl.

8. The method of claim 1 or 7, wherein the seventh step includes size selection, individual packaging, packaging inspection, metal detection, and final packaging in addition to the stripping.

Drying block for samgyetang prepared by the method of claim 1.