KR102013228B1 - Manufacturing method of boiled chicken soup with Hooker chives and boiled chicken soup manufactured by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing boiled chicken soup with Allium hookeri and boiled chicken soup manufactured by the method, comprising a step of adding raw chicken, chicken feet, chicken bone, Allium hookeri, Doellingeria scabra, radish, ginger, Angelica gigas, Astragalus propinquus and licorice to water to prepare meat broth (S10); and a step of boiling after adding chicken lean meat in the meat broth prepared in step S10 (S20). The boiled chicken soup with Allium hookeri prepared in accordance with the present invention has removed the bitter taste unique to the traditional herbal medicine in the conventional boiled chicken soup and improved the texture and palatability by removing the unique off-taste or off-flavor of chicken.

Description

Manufacturing method of boiled chicken soup with Hooker chives and boiled chicken soup manufactured by the same

The present invention relates to a production method of three chicken gomtang and a chicken gomtang produced by it, and more particularly, to a manufacturing method of three chicken gomtang and a chicken gomtang prepared by the improved texture and palatability.

Chicken Gomtang is a food that is cooked in water and cooked for a long time at high temperature, and then the meat is seasoned with flesh and then put back into the chicken broth.

Recently, the chicken gomtang using chicken feet has been proposed because the collagen ingredients contained in chicken feet are good for the skin. For example, the Republic of Korea Patent Publication No. 10-1859407 is made of chicken feet as a main ingredient, but a method of producing a nutritious and tasty chicken Gomtang soup is mixed by mixing Angelica, oak, Astragalus, Guji mulberry, etc. In 2012-0055791, there is a cooking method of chicken tang cooked by mixing chicken feet and chicken with leek, onion, garlic, jujube seed, ginseng and Astragalus.

However, the related arts still have a problem in that palatability is reduced due to the smell and texture of chicken feet and chicken and the bitter taste unique to Chinese herbal medicine.

Republic of Korea Patent Publication No. 10-2004-0084350 (2004. 01. 06)

Therefore, an object of the present invention is to provide a method of manufacturing three chicken chicken soup with improved texture and palatability by removing the bitterness and chicken feet and the unique smell of chicken in traditional chicken gomtang.

According to a preferred embodiment of the present invention for achieving the above object, the three chicken gomtang is prepared by adding raw chicken, chicken feet, chicken bone, three vegetables, tuna, radish, ginger, donkey, astragalus and licorice to water. Step S10; Put the chicken meat in the broth prepared in step S10 may include a step of boiling (S20).

In addition, in the manufacturing method of three chicken gomtang according to an embodiment of the present invention, the step S10, 0.9 to 1.1 parts by weight of raw chicken, 0.4 to 0.6 parts by weight of chicken feet, 0.4 to 0.6 parts by weight of chicken bone, based on 40 parts by weight of water, Three parts 0.1 parts by weight, sashimi 0.1 parts by weight, radish 0.1 parts by weight, ginger by weight 0.05 parts by weight and licorice 0.02 parts by weight to prepare a broth.

In addition, in the manufacturing method of three chicken gomtang according to an embodiment of the present invention, the step S10, the step of immersing the mature chicken and chicken feet trimmed by dipping and soaking in the enzyme solution of the medicinal herb (S12); And to the aged chicken and chicken feet, chicken bone, three, tuna, radish, ginger and licorice may be added to water to prepare a broth (S14).

In addition, in the manufacturing method of three chicken gomtang according to an embodiment of the present invention, the step S12 includes the step of immersing the trimmed raw chicken and chicken feet in the mixed solution of the mixture of the nasturtium enzyme and yacon fermentation broth (S13). can do.

Three chicken gomtang according to a preferred embodiment of the present invention is characterized in that it is produced by the manufacturing method.

Three chicken gomtang prepared according to the present invention has removed the bitter taste unique to the traditional herbal medicine in the traditional chicken gomtang, and has the excellent effect of improving the texture and palatability by removing the already unique or off-flavor of chicken.

Hereinafter, embodiments of the present disclosure will be described in detail, but the same or similar components are denoted by the same reference numerals regardless of the reference numerals, and redundant description thereof will be omitted. The suffixes "module" and "unit" for components used in the following description are given or used in consideration of ease of specification, and do not have distinct meanings or roles from each other. In addition, in describing the embodiments disclosed herein, when it is determined that the detailed description of the related known technology may obscure the gist of the embodiments disclosed herein, the detailed description thereof will be omitted. In addition, the accompanying drawings are intended to facilitate understanding of the embodiments disclosed herein, but are not limited to the technical spirit disclosed herein by the accompanying drawings, all changes included in the spirit and scope of the present invention. It should be understood to include equivalents and substitutes.

Terms including ordinal numbers such as first and second may be used to describe various components, but the components are not limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

When a component is referred to as being "connected" or "connected" to another component, it may be directly connected to or connected to that other component, but it may be understood that other components may be present in between. Should be. On the other hand, when a component is said to be "directly connected" or "directly connected" to another component, it should be understood that there is no other component in between.

Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this application, the terms "comprises" or "having" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, components, or a combination thereof.

Hereinafter, embodiments of the present invention will be described in detail. It is apparent to those skilled in the art that the present invention can be embodied in other specific forms without departing from the spirit and essential features of the present invention.

Method for producing three chicken gomtang in accordance with a preferred embodiment of the present invention, raw chicken, chicken feet, chicken bone, three, tuna, radish, ginger, donkey, Astragalus and licorice to prepare a broth (S10); Put the chicken meat in the broth prepared in step S10 may include a step of boiling (S20).

First step S10 is raw chicken, chicken feet, chicken bone, three, tuna, radish, ginger, Angelica, Astragalus and licorice is added to the water to prepare the broth.

Raw chicken is prepared by removing internal organs and feathers of broiler chickens and washing them with purified water.

Chicken feet are a high protein nutritional food, good for skin care, osteoporosis, neuralgia, arthritis, chicken bone contains calcium and various nutrients, but due to the peculiar smell is not easy to eat. Thus, by preparing the broth unique to the present invention, odor and odor can be removed.

Allium hookeri is distributed in southern China, India, Bhutan and Sri Lanka in East Asia, and grows in forests, wetlands and grasslands 1400 m to 4200 m above sea level. Root leek, also known as ginseng taste and shape is called samchae (蔘 菜), and three flavors of bitter, sweet, spicy taste is called samchae (三 菜). The height of the plant is about 0.6-1 m, and it is known that three roots, leaves and flowers can be used for food and medicinal purposes.

Aster scaber is a perennial plant of the dicotyledon plywood grouped with asteraceae, grows in the grassland of mountains or fields. Branch is branched in the upper part at 1 ~ 1.5m in height. The root leaf has a long sack, a heart shape, thick teeth on the edge, and disappears by the time of flowering. Stem leaves alternate, lower part similar to root leaf, with wing on petiole, coarse, hairy on both sides, serrated. The leaf in the center grows smaller as it goes up, and the leaf under the flower is elliptical or long oval. Young sprouts are called edible herbs and are edible, and are known to be effective in bruising, enteritis, venomous bite, blood circulation and anti-inflammatory action.

Angelica is a two- and three-year-old herb belonging to the Apiaceae family, which has been used for various purposes as food or medicinal herbs since ancient times. In the present invention, the donkey may be Korean, Chinese, or Japanese donkey, and the kind thereof is not limited. Also in the present invention, it may be the ground portion or root of the donkey.

Astragalus membranaceus is a perennial plant of the dicotyledonous rosacea, which grows in the crevices of mountains. It is mainly distributed in Korea, Japan, Manchuria, northeastern China and eastern Siberia. Astragalus is often cultivated as an herb, and in oriental medicine, it is collected in autumn to remove the outcrop and small roots, and dried in the sun, called Astragalus of Chinese herbal medicine, tonic, jihan, diuresis, and small seed. It is effective in physical weakness, fatigue, boredom (혈), prolapse, uterine deprivation, visceral sewage, cold sweat, peripheral nerves. Astragalus with the above medicinal effects are used as part of the herbal medicine, but the most commonly used form is used to boil the yellow rice with chicken when ingesting the summer boiled chicken gomtang.

In the step S10, the raw chicken 0.9 to 1.1 parts by weight, chicken feet 0.4 to 0.6 parts by weight, chicken bone 0.4 to 0.6 parts by weight, three 0.1 parts by weight, 0.1 parts by weight tuna, 0.1 parts by weight radish, ginger 0.05 It is preferable to add broth and 0.02 parts by weight of licorice to water to prepare the broth.

As an embodiment of the present invention, the step S10, the step of aging by immersing and immersing the trimmed raw chicken and chicken feet in the mixture of the nasturtium and the enzyme of the nasturtium (S12); And to the aged chicken and chicken feet, chicken bone, three, tuna, radish, ginger and licorice may be added to water to prepare a broth (S14).

Nakchocho (Eclipta prostrata) is a perennial herb that belongs to the Asteraceae family and grows in paddy fields or wetlands. Stem height ranges from 10 to 60 centimeters. Flowers are dohwahwa, one at the end of long peduncle emerging from leaf axe in August ~ September, snowflake is white, middle daisies are yellow. Nasturtium herb is used as a herbal medicine such as blue blood, hemostatic drug, laxative and tonic, and in the present invention, the leaf of nasturtium is used as a material.

The nasturtium enzyme solution is used to mix the nasturtium leaf and sugar or honey in a ratio of 1: 1 by mass to mature for 3 months to 1 year. The leaves of Nasturtium should be soaked in the melted water or honey of sugar in the aging container to prevent deterioration or mold.

In the process of making and aging the enzyme solution of nasturtium, the bitter taste of the nasturtium is purified and the fragrance and active ingredient of the nasturtium are extracted into the enzyme solution, and some of the original components can be converted into more beneficial and absorbable components for the human body. Chicken meat can be softened and the smell peculiar to chicken and chicken feet can be reduced.

Nasturtium enzyme enzyme is different in the degree of sugar according to its maturation state, so when added to the chicken is not too sweet when aged, it is preferable to use 5 to 10% of the mass of each chicken and chicken feet. In order to ensure that the enzyme solution is evenly and quickly fed to the chicken, it is desirable to cut the knife before applying it to the thick inside or outside of the chicken.

In addition, in the manufacturing method of three chicken gomtang according to another embodiment of the present invention, the step S12 is the step of immersing the trimmed raw chicken and chicken feet in the mixed solution of the mixture of the nasturtium enzyme and yacon fermentation broth (S13) It may include.

Yacon, a scientific name Polymnia sonchifolia, is a plant of the Asteraceae native to the Andes Mountains of South America, and has edible roots. The appearance of root is similar to sweet potato, high in sugar, cool like pear, and juicy. Its main ingredients are fructooligosaccharides, inulin and polyphenols, and they also contain a lot of alkaline dietary fiber.

In order to prepare the yacon fermentation broth, first, the yacon is finely chopped, and the yacon fermentation broth can be obtained by fermenting the medium containing the yacon stock solution, the apple juice, and the glucose in the shaded state.

It is preferable to mix 1 weight part of said nasturtium enzyme liquids and 5 weight part of yacon fermentation liquids with the mixed liquid which mixed the said nasturtium enzyme liquid and a yacon fermentation liquid.

Next, step S20 is put chicken meat in the broth prepared in step S10 to boil to prepare a chicken tang.

If necessary in step S20 may be put on the garnish. For garnish, leek, ground, ginseng, jujube and the like can be used.

Three chicken gomtang prepared according to the present invention has removed the bitter taste unique to the traditional herbal medicine in the traditional chicken gomtang, and has the excellent effect of improving the texture and palatability by removing the already unique or off-flavor of chicken.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example 1 Preparation of Three Chicken Gomtang

Trimmed raw chicken 1kg, chicken feet 500g, chicken bone 500g, three 100g, tuna 100g, radish 100g, ginger 50g and licorice 20g to add 100g leek, 100g onion and 40L of water to prepare a broth for 4 hours.

The cooked chicken was taken out, and the chicken lean meat was prepared by putting the chicken lean meat and the broth into a casserole.

Example 2 Preparation of Three Chicken Gomtangs Aged with Nasturtium Enzyme Solution

1 kg of trimmed raw chicken and 500 g of chicken feet were mixed with 1 liter of Nasturtium and sugar mixed with 1: 1 with Nasturtium and sugar.

To 1 kg of matured chicken and 500 g of chicken feet, 500 g of chicken bones, three 100 g, tuna 100 g, 100 g of radish, 50 g of ginger and 20 g of licorice were added and boiled for 4 hours by adding 100 g of green onion, 100 g of onion, and 40 L of water.

The cooked chicken was taken out, and the chicken lean meat was prepared by putting the chicken lean meat and the broth into a casserole.

Example 3 Preparation of Three Chicken Gomtangs Aged with Nasturtium Enzyme Solution and Yacon Fermentation Solution

1 kg of trimmed raw chicken and 500 g of chicken feet were mixed 1: 1 with Nasturtium and sugar for 1 month and then immersed in a mixture of 1 liter of Nasturtium enzyme solution and 5 liters of Yacon fermentation broth for 3 hours.

To prepare the yacon fermentation broth, first, the yacon is finely chopped, and the fermentation is carried out in a shaded state in which a medium containing 30 parts by weight of yacon stock solution, 10 parts by weight of apple juice, and 10 parts by weight of glucose. It is fermented by wild yeast attached to yacon, apple or grapes, and yeast may be added separately. The most ideal fermentation temperature is 20-30 ° C. and fermentation in the dark. The fermentation period is 3 ~ 6 months in the container and fermented in a sealed state. Since the carbon dioxide is generated during fermentation, the sealing is avoided, and the carbon dioxide generated inside is discharged and the outside air does not enter. In this step, the yeast is made of alcohol and carbon dioxide while ingesting the sugar of the yacon stock solution. The alcohol is mixed into the solution to accelerate the extraction of the pharmacological components of the material, and the carbon dioxide gas is discharged to the outside to finally obtain the yacon fermentation broth.

Next, 1kg of matured chicken and 500g of chicken feet, chicken bone 500g, three 100g, tuna 100g, radish 100g, ginger 50g and licorice 20g is added to the leek 100g, onion 100g and 40 L of water to boil for 4 hours Prepared.

The cooked chicken was taken out, and the chicken lean meat was prepared by putting the chicken lean meat and the broth into a casserole.

Comparative Example 1

Chicken Gomtang was prepared in Example 1 without the addition of the three, in the same manner.

Comparative Example 2

Chicken Gomtang was prepared in Example 1 without adding sesame, and the rest of which was the same.

Comparative Example 3

In Example 1, 200 g of Nasturtium leaf was added instead of three and sashimi, and the other was prepared in the same manner.

<Comparative Example 4>

In Example 1, 200 g of yacon was added instead of three and tuna, and the same was prepared in the same way.

Experimental Example Sensory Test

The sensory evaluation was conducted on 30 trained panelists to evaluate the degree of neutralization and overall acceptability of taste, smell, and off-flavor according to the 5-point scale below. 1 point: very bad, 2 points: bad, 3 points: moderate, 4 points: good, 5 points: very good

The results are shown in Table 1 below. The scores in parentheses are the average value according to the 5-point scale method, which means that the higher the score, the better the taste, the better the neutralization of the smell, and the higher the preference.

division flavor smell Overall preference Example 1 4.1 4.0 4.1 Example 2 4.4 4.6 4.5 Example 3 4.7 4.7 4.7 Comparative Example 1 3.2 3.5 3.3 Comparative Example 2 3.2 3.0 3.2 Comparative Example 3 2.8 3.0 2.8 Comparative Example 4 2.8 3.4 2.9

As can be seen from Table 1, the chicken gomtang prepared by the method of Example 3 of the present invention in all taste, smell and overall acceptability showed the highest acceptability. Next, the chicken tang prepared by the method of Example 2 of the present invention exhibited almost the same degree of preference as in Example 3. Example 1 is somewhat lower than Examples 2 and 3, but significant compared to Comparative Example 1 (three free additions), Comparative Example 2 (no additions), Comparative Example 3 (addition of nasturtium leaves) and Comparative Example 4 (adding yacon). The degree of preference is high enough to indicate the difference.

On the other hand, the above detailed description should not be construed as limited in every respect and should be considered as illustrative. The scope of the invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the invention are included in the scope of the invention.

Claims (5)

Raw chicken, chicken feet, chicken bone, three, tuna, radish, ginger and licorice is added to the water to prepare a broth (S10);
Includes a step (S20) to put the chicken lean meat in the broth prepared in step S10;
The step S10, the step of simmering mature chicken and chicken feet buried in the enzyme solution of the nasturtium, aged by mixing the nasturtium and sugar (S12); And to the aged raw chicken and chicken feet, chicken bone, three, tuna, radish, ginger and licorice is added to the water to prepare a broth; (S14); 0.9 to 1.1 parts by weight of raw chicken per 40 parts by weight of water , 0.4 to 0.6 parts by weight of chicken feet, 0.4 to 0.6 parts by weight of chicken bone, 0.1 parts by weight of three vegetables, 0.1 parts by weight of tuna, 0.1 parts by weight of radish, 0.05 parts by weight of ginger and 0.02 parts by weight of licorice to water to prepare a broth. and,
The step S12 comprises the step of immersing the mature chicken and chicken feet in the mixed solution of the mixture of the nasturtium enzyme and yacon fermentation broth (S13); and
The yacon fermentation broth is characterized in that it is prepared by fermenting in a state in which a medium containing 30 parts by weight of the yacon stock solution, only 10 parts by weight of apple juice, 10 parts by weight of glucose by cutting the yacon finely,
The weight ratio of the nasturtium enzyme enzyme and yacon fermentation broth is 1: 5 production method of three chicken gomtang.
The method of claim 1, wherein the step S10,
The method of producing three chicken gomtang, characterized in that the step of preparing the broth by adding the leek and onion to the water.
delete delete Three chicken gomtang prepared by the method of claim 1.