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WO2020045740A1 - Procédé pour la préparation d'un bloc séché de samgyetang (soupe de poulet au ginseng) et bloc séché préparé par le procédé - Google Patents

Procédé pour la préparation d'un bloc séché de samgyetang (soupe de poulet au ginseng) et bloc séché préparé par le procédé Download PDF

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Publication number
WO2020045740A1
WO2020045740A1 PCT/KR2018/013555 KR2018013555W WO2020045740A1 WO 2020045740 A1 WO2020045740 A1 WO 2020045740A1 KR 2018013555 W KR2018013555 W KR 2018013555W WO 2020045740 A1 WO2020045740 A1 WO 2020045740A1
Authority
WO
WIPO (PCT)
Prior art keywords
samgyetang
weight
mold
chicken
drying
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2018/013555
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English (en)
Korean (ko)
Inventor
김형익
남시열
이정민
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DONGLIMFOOD Co
Original Assignee
DONGLIMFOOD Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by DONGLIMFOOD Co filed Critical DONGLIMFOOD Co
Publication of WO2020045740A1 publication Critical patent/WO2020045740A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/92—Freeze drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Definitions

  • 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.
  • 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.
  • 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.
  • 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.
  • the chicken contains unsaturated fatty acids and linoleic acid, which not only suppresses cancer, but also helps prevent arteriosclerosis and heart disease.
  • 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.
  • chicken soup made from chicken bones made with authentic Korean products is especially effective for treating body weight.
  • 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 ( ⁇ ⁇ , 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.
  • 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
  • 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.
  • chestnuts and jujubes protect the stomach and increase the efficacy of each ingredient to prevent anemia.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • potato extract pyrozine
  • licorice extract glycyrrhetenic acid
  • stevia extract stevioside
  • tagangka extract monoellin
  • the rapid freezing of the fifth step is carried out at -20 ° C or less for 12 hours or more
  • 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.
  • 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
  • the stripping of the seventh step is preferably carried out in a short time to be packaged in HD vinyl to prevent moisture absorption.
  • 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.
  • 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.
  • 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.
  • 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.
  • washed three-stage vegetables and the like 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.
  • the material is cut to the appropriate size.
  • 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.
  • 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.
  • the material 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 also processes the material in the manufacturing process room.
  • 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.
  • 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.
  • the injected material is mixed homogeneously by stirring until homogeneous.
  • the stirring time is preferably about 15 minutes.
  • 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.
  • Step 4 also processes the material in the manufacturing process room.
  • the mold size is checked, and the number of molds per tray is confirmed.
  • the mold is preferably 4 to 8 cm wide and 0.5 to 2 cm high.
  • 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.
  • 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.
  • it is dried for 24 hours under the condition of vacuum degree 0.8 Torr, hot plate temperature 50 °C to prepare a samgyetang block of water content of 8%.
  • 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.
  • the stripping plate is stripped in a short time so as not to be hygroscopic, and then packaged and sealed with hydride vinyl.
  • 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.
  • the metal detection management is so that iron (Fe) is 1.0mm ⁇ or less, stainless (Sus) is 3.0mm ⁇ or less.
  • Cut non-edible parts of vegetables remove foreign matter such as leaves and soil from each material, and cut the material into appropriate size.
  • 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.
  • 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.
  • hydride vinyl HD vinyl
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a dry block was prepared in the same manner as in Example 2 without adding ginseng of Example 1.
  • 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
  • Texture 8.6
  • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention porte sur un procédé pour la préparation d'un bloc séché de samgyetang et un bloc séché préparé par le procédé et, plus précisément, sur un procédé pour la préparation d'un bloc séché de samgyetang et un bloc séché préparé par le procédé, le procédé comprenant les étapes consistant à : 1) prétraiter des matières comprenant un excipient, une sauce, des poudres et d'autres matières ; 2) mesurer les matières, blanchir celles-ci, puis refroidir celles-ci ; 3) mélanger uniformément les matières refroidies et vérifier le degré Brix de celles-ci ; 4) introduire les matières dans un moule et préparer un plateau et placer le moule sur celui-ci ; 5) congeler rapidement le moule ; 6) sécher le moule congelé ; et 7) séparer le moule séché du plateau et procéder à l'emballage. Le bloc séché de samgyetang préparé selon la présente invention est poreux de manière à permettre à des ingrédients respectifs de samgyentang d'absorber rapidement de l'eau lorsqu'il est reconstitué par l'ajout d'humidité et il permet ainsi de reproduire le goût et la texture naturelle du samgyentang en l'état, tout en étant rapidement reconstitué.
PCT/KR2018/013555 2018-08-31 2018-11-08 Procédé pour la préparation d'un bloc séché de samgyetang (soupe de poulet au ginseng) et bloc séché préparé par le procédé Ceased WO2020045740A1 (fr)

Applications Claiming Priority (2)

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KR1020180103776A KR102094908B1 (ko) 2018-08-31 2018-08-31 삼계탕용 건조 블록의 제조 방법 및 이 방법으로 제조된 건조 블록
KR10-2018-0103776 2018-08-31

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WO2020045740A1 true WO2020045740A1 (fr) 2020-03-05

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CN112273587A (zh) * 2020-10-29 2021-01-29 北京老家香味餐饮管理有限责任公司 一种麻椒鸡的制备方法

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KR102534093B1 (ko) * 2020-07-20 2023-05-18 한국식품연구원 식품 보존용 첨가제 조성물, 이를 포함하는 식품 조성물 및 식품 보존용 첨가제 조성물의 제조방법
KR102799273B1 (ko) 2025-02-19 2025-04-24 주식회사 포네이처스 육수와 별도 바베큐 조리가 가능한 8곡 누룽지 바베큐 삼계탕 및 이의 제조방법

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KR101031320B1 (ko) * 2010-10-25 2011-04-29 학교법인 국제문화대학원대학교 즉석 떡국용 분말 조미식품
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Publication number Priority date Publication date Assignee Title
CN112273587A (zh) * 2020-10-29 2021-01-29 北京老家香味餐饮管理有限责任公司 一种麻椒鸡的制备方法

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