KR20030091433A - Boneless ginseng chicken broth for instant eating and manufacturing method thereof - Google Patents
Boneless ginseng chicken broth for instant eating and manufacturing method thereof Download PDFInfo
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- KR20030091433A KR20030091433A KR1020020029468A KR20020029468A KR20030091433A KR 20030091433 A KR20030091433 A KR 20030091433A KR 1020020029468 A KR1020020029468 A KR 1020020029468A KR 20020029468 A KR20020029468 A KR 20020029468A KR 20030091433 A KR20030091433 A KR 20030091433A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 78
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 20
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 20
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 241000208340 Araliaceae Species 0.000 title claims description 19
- 240000007594 Oryza sativa Species 0.000 claims abstract description 51
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 51
- 235000009566 rice Nutrition 0.000 claims abstract description 51
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000008213 purified water Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 17
- 238000010411 cooking Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 239000002075 main ingredient Substances 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 5
- 235000014036 Castanea Nutrition 0.000 claims description 5
- 238000007872 degassing Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 60
- 230000001953 sensory effect Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 210000002683 foot Anatomy 0.000 description 6
- 235000019629 palatability Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 210000000038 chest Anatomy 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- 241001061264 Astragalus Species 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000011276 addition treatment Methods 0.000 description 1
- 235000006533 astragalus Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000004020 conductor Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 210000001930 leg bone Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 210000004233 talus Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 즉석 취식용 뼈 없는 삼계탕 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 삼계탕의 가공형태를 변화시켜 취식하기 편리하도록 한 즉석 취식용 뼈 없는 삼계탕 및 이의 제조방법에 관한 것이다.The present invention relates to a boneless samgyetang for instant cooking, and more particularly, to a boneless samgyetang for instant cooking and to a method for manufacturing the same, which is convenient to eat by changing the processing form of the samgyetang.
삼계탕은 단백질 함량이 높으면서도 지방 및 콜레스테롤이 낮은 닭고기를 주재료로 하여 인삼, 찹쌀, 밤, 마늘, 대추 등을 첨가하여 만든 식품으로서, 동물성과 식물성 식품이 조화를 이루고 있는 여름철의 몸보신용 전통식품으로 인식되어 왔다(유익종 등, 한국식품개발연구원, 16, 1997). 또한, 고급자양, 건강식으로서 오래 전부터 임산부나 환자 또는 병자에게 널리 이용되어 왔으며, 필수 아미노산및 단백질이 풍부하여 어린이 성장 발달은 물론 성인들의 영양섭취에도 매우 긴요한 식품으로 널리 알려져 있다.Samgyetang is a food made by adding ginseng, glutinous rice, chestnuts, garlic and jujube with chicken as a main ingredient with low fat and cholesterol as a main ingredient. It has been recognized (Yik et al., Korea Food Research Institute, 16, 1997). In addition, it has been widely used for pregnant women, patients or the sick for a long time as a high-quality nourishment, healthy food, and is rich in essential amino acids and proteins and is widely known as a food that is very important for the development of children as well as nutrition of adults.
일반적인 삼계탕의 조리방법은 도계한 닭의 내장을 제거하고 깨끗이 세척한 후, 그 내부에 인삼, 대추, 밤, 찹쌀, 잣, 마늘 등을 넣고, 이를 일정량의 물에서 장시간 끓여서 조리하는 것이다. 상기 서술한 바와 같이 삼계탕은 널리 취식되는 고영양식의 음식이기는 하나, 일반 가정에서 조리할 경우 그 조리방법이 번거롭고 장시간 소요된다. 이로 인해, 현대인의 생활 구조상 삼계탕을 즐겨 취식하는데 불편한 점이 있었다. 이러한 문제를 해결하기 위해 여러 종류의 즉석 삼계탕 제품이 개발된 바 있다(대한민국 특허출원 제 1994-023181호; 대한민국 특허출원 제 1998-030201호). 그러나, 기존 즉석 삼계탕 제품의 경우, 생산 중 과도한 열처리 또는 유통과정 중 조미액에 장기간 노출됨으로 인해 계육과 부재료의 조직감이 떨어져 흐물흐물 해지는 등 삼계탕 고유의 맛과 풍미를 유지하지 못하는 문제점이 있었다. 또한, 포장방법 및 형태가 불안정하여 제품의 이동 및 유통 중 몸체의 일부가 분리되는 등 상품으로서의 완성도가 떨어지는 문제점도 있었다.Typical cooking method of Samgyetang is to remove the internal organs of chickens and wash them cleanly, and then put ginseng, jujube, chestnut, glutinous rice, pine nuts, garlic, etc., and cook them by boiling them in a certain amount of water for a long time. As mentioned above, Samgyetang is a widely eaten food of high spirits, but when cooked at home, the cooking method is cumbersome and takes a long time. Because of this, there was an inconvenience in eating samgyetang enjoyable in the modern life structure. In order to solve this problem, several types of instant samgyetang products have been developed (Korean Patent Application No. 1994-023181; Korean Patent Application No. 1998-030201). However, in the case of existing instant samgyetang products, there is a problem in maintaining the unique taste and flavor of Samgyetang due to the long-term exposure to seasoning liquid during the excessive heat treatment or distribution during the production, the texture of the poultry and the subsidiary material is reduced. In addition, the packaging method and the form is unstable, there is a problem that the completeness of the product is inferior, such as part of the body is separated during the movement and distribution of the product.
한편, 소비자들이 삼계탕을 취식하면서 불편하게 느낀 점에 대한 설문에서 '뼈'가 있는 것이 가장 불편한 점이라고 조사된 바 있다. 따라서, 본 발명자들은 기존의 삼계탕을 개선하여 취식하기 편리한 삼계탕을 개발하려고 노력하던 중, 삼계탕의 맛과 조리조건 등에 더하여 그 가공 형태를 변화시켜 기호성을 높인 즉석 취식용 뼈 없는 삼계탕을 개발함으로써 본 발명을 완성하였다.On the other hand, in the questionnaire about how consumers felt uncomfortable when eating Samgyetang, it was found that having 'bone' was the most uncomfortable point. Therefore, the present inventors tried to develop a convenient Samgyetang by improving the existing Samgyetang, and in addition to the taste and cooking conditions of Samgyetang, by changing its processing form to improve the palatability of the instant cooking boneless Samgyetang by present invention Was completed.
따라서, 본 발명의 목적은 삼계탕의 가공형태를 변화시켜 취식하기 편리하도록 한 즉석 취식용 뼈 없는 삼계탕의 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for preparing a boneless samgyetang for instant cooking, which is made easy by changing the processing form of the samgyetang.
또한, 본 발명의 다른 목적은 상기 방법으로 제조된 즉석 취식용 뼈 없는 삼계탕을 제공하는 것이다.It is another object of the present invention to provide a ready-to-eat boneless samgyetang prepared by the above method.
도 1은 본 발명에 따른 즉석 취식용 뼈 없는 삼계탕의 제조공정을 나타낸 모식도이다.Figure 1 is a schematic diagram showing the manufacturing process of instant chicken boneless samgyetang according to the present invention.
상기와 같은 목적을 달성하기 위하여, 본 발명은In order to achieve the above object, the present invention
(a) 주재료인 닭을 발골하는 단계;(a) deboning chicken as a main ingredient;
(b) 닭발, 닭머리, 그리고 상기 (a) 단계에서 발골된 뼈를 정제수와 함께 가열하여 제조된 육수와 양파, 마늘, 생강, 정제염, 백후추 및 정제수를 함께 가열하여 제조된 1차 조미액을 혼합하여 2차 조미액을 제조하는 단계;(b) chicken feet, chicken head, and the first seasoning liquid prepared by heating the bones boned in step (a) with purified water and onion, garlic, ginger, refined salt, white pepper and purified water together Mixing to prepare a secondary seasoning solution;
(c) 상기 (a) 단계에서 발골된 닭(정육)에 쌀, 인삼 등 삼계탕 제조에 필요한 제반 부재료를 충진하고, 상기 닭으로 부재료를 에워쌈으로써 정형하는 단계;(c) filling the subsidiary materials required for the production of samgyetang, such as rice and ginseng, into chickens (meat) boned in step (a), and shaping the subsidiary materials with the chickens;
(d) 상기 정형된 닭을 정제수와 함께 용기에 넣고 95 내지 110℃에서 6 내지 10분 동안 자숙시키는 단계;(d) placing the shaped chicken in a container with purified water Ripening at 95 to 110 ° C. for 6 to 10 minutes;
(e) 자숙에 사용된 정제수를 버리고, 상기 (b) 단계에서 제조된 2차 조미액을 넣은 후, 상기 용기를 탈기하고 밀봉하는 단계; 및(e) discarding the purified water used for cooking, adding a secondary seasoning liquid prepared in step (b), and then degassing and sealing the container; And
(f) 밀봉된 용기를 살균 및 냉각시키는 단계를 포함하는 것을 특징으로 하는 즉석 취식용 뼈 없는 삼계탕의 제조방법을 제공한다.(f) sterilizing and cooling the sealed container to provide a method for producing a ready-to-eat boneless samgyetang.
또한, 본 발명의 다른 목적을 달성하기 위하여, 본 발명은 상기 방법으로 제조된 즉석 취식용 뼈 없는 삼계탕을 제공한다.In addition, in order to achieve another object of the present invention, the present invention provides a ready-to-eat boneless samgyetang prepared by the above method.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 즉석 취식이 가능하고, 특히 뼈가 제거된 삼계탕의 제조방법 및 상기 방법으로 제조된 삼계탕을 제공한다는 점에 특징이 있다. 본 발명에 따른 즉석 취식용 뼈 없는 삼계탕의 제조공정의 모식도를 도 1에 나타내었다.The present invention is characterized in that instant drinking is possible, and in particular, it provides a method for preparing samgyetang from which bone is removed and samgyetang prepared by the above method. The schematic diagram of the manufacturing process of instant chicken boneless samgyetang according to the present invention is shown in FIG. 1.
본 발명에 따른 삼계탕의 제조에 있어서, 먼저 닭의 준비 과정을 살펴보면 다음과 같다. 우선, 닭을 털, 발, 머리, 목, 지미선 및 내장을 제거한 후, 깨끗이 세척한다. 이후, 닭을 한 마리 통째로 발골한다. 발골시 먼저 가슴 중앙 부위에 칼집을 낸 후, 가슴살에 붙어있는 뼈를 떼어내고, 날개는 1/3 관절만 남기고 절단한다.In the preparation of samgyetang according to the present invention, the preparation process of chicken is as follows. First, the chicken is removed from the fur, feet, head, neck, tail line and viscera, and then washed thoroughly. The whole chicken is then boned. When the bone is boned, cut the center of the chest first, then remove the bones attached to the breast, and cut the wings, leaving only one third of the joints.
이후, 다리와 몸통을 연결해주고 있는 뼈와 다리뼈 2개를 제거하고, 도체 상체부분인 등 부분부터 가슴, 다리 순서로 발골한다. 상기와 같이 발골하면, 닭의 껍질과 분리되지 않은 채 뼈가 제거된 닭 한 마리의 정육을 얻을 수 있다. 또한, 발골시 닭의 껍질이 찢어지지 않도록 하는 것이 바람직하다. 본 발명은 상기 서술한 바와 같이 닭을 익히지 않은 상태에서 발골한다는 점에 특징이 있다. 본 발명의 즉석 취식용 뼈없는 삼계탕의 제조방법에 사용되는 주재료인 닭은 일반적인 삼계탕의 재료로 사용되는 도계 제품이면 제한없이 사용될 수 있으나, 보다 바람직하게는 생체중량 840 ~ 900g 범위의 영계를 사용하는 것이 바람직하다.After that, remove the bones and leg bones that connect the legs and the body, and the bones in the order of the upper part of the conductor from the back to the chest and legs. When the bone is boned as described above, the meat of one chicken without bone is removed without being separated from the skin of the chicken. In addition, it is preferable that the skin of the chicken is not torn during the deboning. As described above, the present invention is characterized in that the chicken is boned without being cooked. Chicken, which is the main ingredient used in the preparation method of the instant cooking boneless samgyetang of the present invention, may be used without limitation as long as it is a poultry product used as a material of a common samgyetang, more preferably in the range of 840 to 900 g of biomass. It is desirable to use the spirit world.
본 발명에 따른 삼계탕의 조미액은 다음과 같은 방법으로 준비된다. 먼저, 상기 닭의 준비과정에서 얻어진 닭발, 닭머리, 그리고 발골된 뼈를 정제수에 넣고 2 ~ 3시간 동안 끓인 후, 여과망을 통해 여과시켜 육수를 제조한다. 한편, 양파, 마늘, 생강, 적당량의 정제염 및 백후추를 정제수에 넣고 10분 정도 끓인 후, 여과시켜 1차 조미액을 제조한다. 이 때 상기 간 양파, 간 마늘 및 간 생강을 사용하는 것이 바람직하다. 이후, 상기 육수와 상기 1차 조미액을 혼합하고 다시 끓여 2차 조미액을 제조한다. 이 때 육수와 1차 조미액의 혼합비율은 기호에 따라 달리할 수 있으나, 보다 바람직하게는 육수: 1차 조미액 = 1 : 53인 것이 바람직하다. 또한, 조미액은 닭발, 닭머리 및 발골된 뼈를 양파, 마늘, 생강 등과 함께 정제수에 넣고 끓여서 제조될 수도 있으나, 각 재료에서 우러나오는 성분의 시간 차이가 있으므로, 본 발명에서와 같이 육수를 따로 제조한 후, 양파 등을 끓여낸 1차 조미액과 혼합하여 2차 조미액을 제조하는 것이 맛 면 등에서 바람직하다.Seasoning liquid of Samgyetang according to the present invention is prepared by the following method. First, the chicken foot, chicken head, and bone bone obtained in the preparation of the chicken is put in purified water and boiled for 2 to 3 hours, and then filtered through a filter net to prepare a broth. On the other hand, onion, garlic, ginger, an appropriate amount of refined salt and white pepper in purified water and boiled for about 10 minutes, then filtered to prepare a first seasoning solution. At this time, it is preferable to use the liver onion, liver garlic and liver ginger. Thereafter, the broth and the first seasoning solution are mixed and boiled again to prepare a second seasoning solution. At this time, the mixing ratio of the broth and the first seasoning liquid may vary depending on preference, but more preferably, the broth: the first seasoning liquid is 1:53. In addition, the seasoning solution may be prepared by boiling the chicken feet, chicken head and boned bone in purified water with onion, garlic, ginger, etc., because there is a time difference of the ingredients coming from each material, separately prepared broth as in the present invention After that, it is preferable to prepare a secondary seasoning liquid by mixing onion and the like with boiled primary seasoning liquid in terms of taste.
이후, 발골된 닭(정육)을 평평하게 펼친 다음, 그 위에 삼계탕 제조에 필요한 제반 부재료를 충진한다. 그리고 나서, 상기 닭의 각 모서리를 한 곳에 모아 부재료를 에워쌈으로써 닭을 정형한다. 본 발명의 뼈 없는 삼계탕에 가미될 수 있는 부재료로는 쌀, 인삼, 밤, 대추, 마늘 및 소금을 사용할 수 있으며, 기호에 따라 추가적으로 황기, 녹각 등을 첨가할 수 있다. 또한, 본 발명의 뼈 없는 삼계탕에 첨가되는 닭과 쌀의 혼합비율은 17 : 5인 것이 바람직하다. 이 때, 닭보다 쌀의 비율이 높아지게 되면 삼계탕보다는 닭죽의 형태가 되게 되므로 상기 비율로 혼합하는 것이 바람직하다. 상기 쌀은 찹쌀과 멥쌀을 혼합하여 사용하는 것이 바람직하며, 이 때 찹쌀과 멥쌀의 배합비는 1 : 1 ~ 5 : 1이 바람직하다. 또한 인삼은 닭과 쌀의 혼합물 전체 중량의 5 ~ 9%의 양으로 첨가되는 것이 바람직하나, 보다 바람직하게는 5%의 양으로 첨가되는 것이 바람직하다.Thereafter, the boned chicken (meat) is unfolded flat, and then filled with all the ingredients necessary for the production of samgyetang. Then, each corner of the chicken is gathered in one place, and the chicken is shaped by enclosing the submaterial. As a subsidiary material that can be added to the boneless samgyetang of the present invention, rice, ginseng, chestnut, jujube, garlic, and salt may be used, and additionally, astragalus, green tea, etc. may be added according to preference. In addition, the mixing ratio of chicken and rice to the boneless samgyetang of the present invention is preferably 17: 5. At this time, if the ratio of the rice is higher than the chicken is a form of chicken porridge rather than Samgyetang is preferable to mix in the ratio. The rice is preferably used by mixing glutinous rice and non-glutinous rice, wherein the mixing ratio of glutinous rice and non-glutinous rice is preferably from 1: 1 to 5: 1. In addition, ginseng is preferably added in an amount of 5 to 9% of the total weight of the mixture of chicken and rice, more preferably in an amount of 5%.
그리고 나서, 상기 정형된 닭을 각 모서리가 모여진 부분이 아래로 향하도록 위치시켜 용기에 담고, 정제수를 첨가하여 자숙시킨다. 이 때 자숙은 95 내지 110℃에서 6 내지 10분 동안 행하는 것이 바람직하나, 보다 바람직하게는 105℃에서 6분 동안 행하는 것이 바람직하다. 이 과정을 통해 닭의 지방이 제거되고, 육질이 향상된다. 또한, 동시에 살균작용이 이루어진다. 그리고 나서, 상기 정제수를 버리고, 상기 2차 조미액을 넣는다. 상기 용기로는 당업계에서 통상적으로 이용되는 전자렌지용 트레이, 캔 또는 파우치라면 제한 없이 사용할 수 있으나, 보다 바람직하게는 전자렌지용 트레이가 바람직하다.Then the, The shaped chickens are placed in a container with each corner of the gathered portion facing down and cooked by adding purified water. At this time, the cooking is preferably performed at 95 to 110 ° C. for 6 to 10 minutes, more preferably at 105 ° C. for 6 minutes. This process removes chicken fat and improves meat quality. In addition, sterilization takes place at the same time. Then, the purified water is discarded and the second seasoning liquid is added. The container may be used without limitation as long as it is a tray, can or pouch for a microwave oven commonly used in the art, and more preferably, a tray for a microwave oven is preferable.
이후, 정형된 닭과 2차 조미액이 들어간 용기를 탈기하고, 밀봉한 다음, 살균하여 냉각시킴으로써 본 발명에 따른 즉석 취식용 뼈 없는 삼계탕 제품이 최종적으로 제조된다. 이 때 상기 탈기는 90 내지 100℃에서 3 내지 20분 동안 행하는 것이 바람직하나, 보다 바람직하게는 100℃에서 3분 동안 행하는 것이 바람직하고, 상기 살균은 고온고압 살균기를 이용하여 121℃에서 40 내지 50분 정도 살균하는 것이 바람직하다.Then, the detonated boneless samgyetang product according to the present invention is finally produced by degassing the sealed chicken and the container containing the secondary seasoning, sealing, and sterilizing and cooling. At this time, the degassing is preferably performed for 3 to 20 minutes at 90 to 100 ℃, more preferably at 100 ℃ for 3 minutes, the sterilization is 40 to 50 at 121 ℃ using a high temperature and high pressure sterilizer It is preferred to sterilize for about minutes.
이하, 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
<실시예 1><Example 1>
뼈 없는 삼계탕의 제조Preparation of Boneless Samgyetang
삼계탕의 주재료인 닭은 생체중량 840∼900g 범위의 영계((주)화인코리아)를 사용하였다. 부재료로 사용한 찹쌀, 멥쌀, 인삼, 밤, 대추, 소금 및 마늘은 시중 시판품을 구입하여 사용하였다. 먼저 닭을 털, 발, 머리, 목, 지미선 및 내장을 제거한 후, 깨끗이 세척하였다. 이후, 상체부분인 등 부분부터 가슴, 다리 순서로 발골하였다. 발골된 뼈는 닭발, 닭머리 등과 함께 정제수에 넣고 100℃에서 2시간 동안 가열하고 여과시켜 육수를 제조하였고, 간 양파, 간 생강, 간마늘, 정제염 및 백후추를 정제수에 넣고 100℃에서 10분 동안 가열하고 여과시켜 1차 조미액을 제조하였다. 이후, 상기 육수와 1차 조미액을 1 : 53으로 혼합하고 가열하여 2차 조미액을 제조하였다.Chicken, which is the main ingredient of Samgyetang, used young chicken (Fine Korea Co., Ltd.) in the range of 840-900 g. Glutinous rice, non-glutinous rice, ginseng, chestnut, jujube, salt and garlic used as subsidiary materials were purchased commercially available. The chickens were first removed from the hair, feet, head, neck, Jimmy and viscera, and then washed thoroughly. Since, the upper body part from the back, the chest, legs in order. The boned bone was added to purified water together with chicken feet and chicken head, and heated and filtered at 100 ° C. for 2 hours to prepare a broth. Primary seasonings were prepared by heating at 100 ° C. for 10 minutes and filtering. Then, the broth and the first seasoning solution 1: 53 Mixing and heating to prepare a secondary seasoning.
발골된 닭을 평평하게 펼치고 그 위에 부재료를 충진한 다음, 상기 닭의 각 모서리를 한 곳에 모아 부재료를 에워쌈으로써 닭을 정형하였다. 이 때 재료의 기본 배합비는 전통적으로 생산되는 삼계탕의 배합비 및 관련문헌을 참조하여 결정하였으며, 이를 하기 표 1에 기재하였다. 이후, 상기 정형된 닭을 각 모서리가 모여진 부분이 아래로 향하도록 위치시켜 전자렌지용 트레이에 담고, 적당량의 정제수를 첨가하고 105℃에서 6분간 가열하여 자숙시켰다. 이후, 정제수를 버리고 상기 2차 조미액을 적당량 부은 후, 100℃에서 3분간 탈기하고, 밀봉하였다. 이후, 고온고압 살균기((주)우성기계)를 이용하여 121℃에서 40분간 살균한 후, 냉각시켜즉석 취식용 뼈 없는 삼계탕을 제조하였다.Chickens were shaped by spreading the boned chickens flat and filling them with subsidiary materials, then gathering each corner of the chicken in one place to surround the subsidiary materials. At this time, the basic compounding ratio of the material was determined by referring to the mixing ratio of the conventionally produced Samgyetang and related documents, which are shown in Table 1 below. Thereafter, the shaped chickens were placed so that the corners of the corners faced down and placed in a microwave tray, and an appropriate amount of purified water was added thereto, followed by heating at 105 ° C. for 6 minutes. Thereafter, the purified water was discarded and an appropriate amount of the secondary seasoning solution was poured, followed by degassing at 100 ° C. for 3 minutes and sealing. Then, after sterilizing for 40 minutes at 121 ℃ using a high temperature and high pressure sterilizer (Wosung Co., Ltd.), and cooled to prepare a boneless samgyetang for instant drinking.
<실험예 1>Experimental Example 1
닭과 쌀의 첨가비율 결정Determination of the Addition Ratio of Chicken and Rice
재료 배합비 조정을 통해 뼈 없는 삼계탕의 기호성을 증가시키기 위해, 하기 표 2에 기재된 바와 같이, 닭과 쌀의 첨가비율을 변화시키고 상기 실시예 1과 동일한 방법에 따라 실시하여 뼈 없는 삼계탕을 제조하였다. 이후, 훈련된 20명의 관능검사 요원에 의하여 뼈 없는 삼계탕의 냄새, 맛 기호도에 대한 관능검사를 9점법(1 = 매우 나쁘다, 5 = 보통이다, 9 = 매우 좋다)으로 실시하였으며, 그 결과를 평균점수로 나타내어 하기 표 2에 기재하였다. 이 때, 평균값 사이의 유의차는 SAS 프로그램을 이용하여 5% 수준에서 검정하였다.In order to increase the palatability of boneless samgyetang through adjusting the material blending ratio, as shown in Table 2 below, the addition ratio of chicken and rice was changed and the same procedure as in Example 1 was performed to prepare boneless samgyetang. Afterwards, a sensory test on the smell and taste of boneless samgyetang was carried out by a nine-point method (1 = very bad, 5 = normal, 9 = very good) by 20 trained sensory test personnel. The scores are listed in Table 2 below. At this time, the significant difference between the mean value was tested at the 5% level using a SAS program.
a, b, c, d 동일열에서 같은 문자는 시료간에 유의적인 차이가 없음을 의미 함(p<0.05).The same letter in the same column a, b, c, d means no significant difference between samples (p <0.05).
그 결과, 상기 표 2에 기재된 바와 같이, 닭과 쌀을 17 : 5의 비율로 혼합하여 제조한 경우의 관능검사 결과가 7.00으로 가장 높게 나타났다(p<0.05). 닭보다 쌀의 비율이 높아질수록 삼계탕보다는 닭죽의 형태가 되어 기호도가 낮게 나타난 것으로 생각되었다.As a result, as shown in Table 2, the sensory test results when the mixture of chicken and rice in a ratio of 17: 5 was 7.00 (p <0.05). It was thought that the higher the ratio of rice than chicken, the lower the palatability of chicken porridge than samgyetang.
<실험예 2>Experimental Example 2
인삼의 첨가량 결정Determination of Addition of Ginseng
본 발명에 따른 뼈 없는 삼계탕의 기호도를 더욱 향상시키기 위해, 인삼 첨가량을 하기 표 3에 기재된 바와 같이 변화시키고 상기 실시예 1과 동일한 방법에 따라 실시하여 뼈 없는 삼계탕을 제조하였다. 이 때, 닭고기와 쌀의 비율은 상기 실험예 1에서 기호도가 가장 높다고 판정된 닭고기 : 쌀 = 17 : 5로 고정하였다. 이후, 상기 실험예 1과 동일한 방법에 따라 관능검사를 실시하였으며, 그 결과를하기 표 3에 나타내었다.In order to further improve the palatability of boneless samgyetang according to the present invention, the amount of ginseng was changed as described in Table 3 below, and the boneless samgyetang was prepared in the same manner as in Example 1. At this time, the ratio of chicken and rice was fixed to chicken: rice = 17: 5, which was determined to have the highest preference in Experimental Example 1. Then, the sensory test was carried out according to the same method as Experimental Example 1, and the results are shown in Table 3 below.
1)(닭고기 + 쌀) 중량에 대한 비율 1) Percentage by weight (chicken + rice)
a, b 동일열에서 같은 문자는 시료간에 유의적인 차이가 없음을 의미함The same letter in the same column means that there is no significant difference between samples.
(p<0.05).(p <0.05).
그 결과, 상기 표 3에 기재된 바와 같이, 삼계탕의 냄새와 맛은 각 처리구별로 유의적인 차이는 나타내지는 않았으나(p<0.05), 특히 인삼을 닭고기와 쌀 중량의 5%로 첨가한 경우가 각각 6.79와 6.86으로 가장 높은 점수를 나타내었으며, 기호도 측면에서도 6.93으로 가장 높게 나타났다.As a result, as shown in Table 3, the smell and taste of Samgyetang did not show a significant difference for each treatment group (p <0.05), but especially when ginseng was added at 5% of chicken and rice weight, respectively. The highest score was 6.79 and 6.86, and the highest score was 6.93 in terms of preference.
<실험예 3>Experimental Example 3
찹쌀과 멥쌀의 혼합비율 결정Determination of Mixing Ratio of Glutinous Rice
본 발명에 따른 뼈 없는 삼계탕의 기호도를 더욱 향상시키기 위해, 찹쌀과멥쌀의 최적혼합비율을 하기 표 4에 기재된 바와 같이 변화시키고 상기 실시예 1과 동일한 방법에 따라 실시하여 뼈 없는 삼계탕을 제조하였다. 이 때, 닭과 쌀의 비율은 상기 실험예 1에서 기호도가 가장 높다고 판정된 닭고기 : 쌀 = 17 : 5로 고정하였고, 인삼첨가량은 상기 실험예 2에서 기호도가 가장 높다고 판정된 5%로 고정하였다. 이후. 상기 실험예 1과 동일한 방법에 따라 관능검사를 실시하였으며, 그 결과를 하기 표 4에 나타내었다.In order to further improve the palatability of boneless samgyetang according to the present invention, the optimum mixing ratio of glutinous rice and non-glutinous rice was changed as described in Table 4 below, and the boneless samgyetang was prepared in the same manner as in Example 1. At this time, the ratio of chicken and rice was fixed to chicken: rice = 17: 5, which was determined to have the highest preference in Experimental Example 1, and the amount of ginseng was fixed at 5%, which was determined to be the highest in Experimental Example 2. . after. Sensory tests were carried out according to the same method as Experimental Example 1, and the results are shown in Table 4 below.
a, b 동일열에서 같은 문자는 시료간에 유의적인 차이가 없음을 의미함(p<0.05)The same letter in the same column of a and b means that there is no significant difference between samples (p <0.05)
그 결과, 상기 표 4에 기재된 바와 같이, 찹쌀이 멥쌀보다 같거나 많이 함유된 10 : 2, 7 : 3 및 5 : 5의 경우에 기호도가 유의적으로 높게 나타났으며(p<0.05), 그 중에서도 7 : 3의 경우가 가장 높은 점수를 나타내었다. As a result, as shown in Table 4, in the case of 10: 2, 7: 3, and 5: 5 where the glutinous rice contained the same or more than non-glutinous rice, the acceptability was significantly higher (p <0.05). Among them, 7: 3 showed the highest score.
이상 살펴본 바와 같이, 본 발명에 따른 뼈 없는 삼계탕의 제조시, 하기 표 5에 기재된 바와 같이, 닭과 쌀을 17 : 5의 비율로 혼합하고, 이 때 상기 쌀은 찹쌀과 멥쌀을 7 : 3으로 혼합하고, 인삼을 닭과 쌀의 혼합물 전체 중량의 5%로 첨가하여 제조한 뼈 없는 삼계탕의 기호도가 가장 높은 것으로 나타났다.As described above, in the preparation of boneless samgyetang according to the present invention, as shown in Table 5, chicken and rice in a ratio of 17: 5, wherein the rice is a glutinous rice and non-glutinous rice 7: 3 The boneless samgyetang, which was prepared by mixing and adding ginseng to 5% of the total weight of the chicken and rice mixture, was found to have the highest palatability.
이상 살펴본 바와 같이, 본 발명에 따른 제조방법으로 제조된 삼계탕은 취식시 불편한 요소인 뼈가 제거되었기 때문에 취식하기가 편리하다는 장점이 있다. 또한, 본 발명에 따른 삼계탕은 부재료가 닭으로 에워싸여져 있기 때문에, 부재료의 조직감이 그대로 유지되어 삼계탕 본래의 맛을 보존할 수 있다.As described above, Samgyetang prepared by the manufacturing method according to the present invention has an advantage that it is convenient to eat because bone, which is an uncomfortable element, is removed during eating. In addition, since the samgyetang according to the present invention is surrounded by chicken, the texture of the subsidiary material is maintained as it is, it is possible to preserve the original taste of samgyetang.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578610A (en) * | 2011-01-13 | 2012-07-18 | 安琪酵母股份有限公司 | Seasoning product with chicken flavor, and preparation method and application of same |
| CN104286917A (en) * | 2014-08-29 | 2015-01-21 | 安徽和县太阳岛食品有限公司 | Meat floss chicken claw and preparation method thereof |
| CN104473206A (en) * | 2014-12-26 | 2015-04-01 | 南京欧嘉食品科技有限公司 | Marinated chicken foot production technology |
| KR20170006616A (en) * | 2015-07-09 | 2017-01-18 | 정인숙 | Method for manufacturing chicken poultry using herbal medicine and chicken poultry |
| CN108157904A (en) * | 2018-01-09 | 2018-06-15 | 禹宁 | A kind of halogenated composition and the method that bone free chicken claw is made using the composition |
| KR20230039465A (en) * | 2021-09-14 | 2023-03-21 | 주식회사 세인 | How to make wing sticks using chicken wings and chicken wing dishes prepared accordingly |
| KR20240102366A (en) | 2022-12-26 | 2024-07-03 | 한우정 | Nurungji Samgyetang and its manufacturing method |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960006797A (en) * | 1994-08-16 | 1996-03-22 | 김국석 | Samgyetang Seasoning Soup |
| KR0130027B1 (en) * | 1994-09-14 | 1998-04-02 | 김홍국 | Instant drinking samgyetang and its manufacturing method |
| KR980008058A (en) * | 1996-07-23 | 1998-04-30 | 백관석 | Instant Samgyetang |
| KR100371778B1 (en) * | 2000-03-24 | 2003-02-11 | 이지호 | Ginseng chichen manufacturing method |
| KR20020021945A (en) * | 2000-09-18 | 2002-03-23 | 김영구 | Cooking method of a chicken jeongol |
| KR20030021508A (en) * | 2001-09-06 | 2003-03-15 | 주식회사 화인코리아 | Boneless ginseng chicken broth for instant eating and manufacturing method thereof |
-
2002
- 2002-05-28 KR KR10-2002-0029468A patent/KR100460638B1/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578610A (en) * | 2011-01-13 | 2012-07-18 | 安琪酵母股份有限公司 | Seasoning product with chicken flavor, and preparation method and application of same |
| CN104286917A (en) * | 2014-08-29 | 2015-01-21 | 安徽和县太阳岛食品有限公司 | Meat floss chicken claw and preparation method thereof |
| CN104473206A (en) * | 2014-12-26 | 2015-04-01 | 南京欧嘉食品科技有限公司 | Marinated chicken foot production technology |
| KR20170006616A (en) * | 2015-07-09 | 2017-01-18 | 정인숙 | Method for manufacturing chicken poultry using herbal medicine and chicken poultry |
| CN108157904A (en) * | 2018-01-09 | 2018-06-15 | 禹宁 | A kind of halogenated composition and the method that bone free chicken claw is made using the composition |
| KR20230039465A (en) * | 2021-09-14 | 2023-03-21 | 주식회사 세인 | How to make wing sticks using chicken wings and chicken wing dishes prepared accordingly |
| KR20240102366A (en) | 2022-12-26 | 2024-07-03 | 한우정 | Nurungji Samgyetang and its manufacturing method |
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