KR101389138B1 - Method of manufacturing Samgyetang with inbricated hydnum and abalone - Google Patents
Method of manufacturing Samgyetang with inbricated hydnum and abalone Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
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- Chemical & Material Sciences (AREA)
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Abstract
본 발명은 능이버섯 전복 삼계탕 제조방법에 관한 것으로, 물 5리터에 황기 15 내지 25g, 감초 10 내지 30g, 월계수 5 내지 7g을 넣고 2 내지 3시간 가열하여 전체 부피가 1.5 내지 2.2리터 될 때까지 끓여 육수를 만드는 제 1 단계와; 물 3리터에 능이버섯 2.7 내지 3kg을 넣고 20 내지 30분 정도 가열하여 능이버섯 육수를 만드는 제 2 단계와; 숙성 용기에 제 1 단계의 육수 2kg를 넣고 닭이 잠길 정도로 물을 붓고 -3℃ ~ -1℃에서 10시간 정도 숙성시키는 제 3 단계와; 용기에 상기 숙성된 닭을 넣고, 이와 함께 황기 10g, 감초 10g, 월계수 2g, 양파 600g, 대파 50g, 통후추 10g를 넣은 후 상기 닭이 잠길 정도로 물을 붓고 끓기 시작하면 불의 세기를 줄여 중불로 30분 정도 더 끓인 후 불을 끈 상태에서 용기의 뚜껑을 덮은 상태로 30분 정도 뜸을 들이는 제 4 단계와; 상기 용기에 상기 삶아진 닭 및 상기 능이버섯 육수 50 내지 100g과 함께 죽을 넣고 소량의 인삼과 대추를 넣고 끓이되, 전복과 부추를 고명으로 올려 삼계탕을 완성하는 제 5 단계로 구성됨으로써, 능이버섯을 주재로 하여 별도의 능이버섯 육수를 만든 후 숙성된 닭과 조리하여 능이버섯의 풍미와 부드러운 닭의 육질을 구현할 수 있으며, 닭 숙성 육수 및 능이버섯 육수를 만든 후 삼계탕을 만들기 때문에 단시간에 풍미가 우수한 삼계탕을 제조할 수 있음은 물론, 능이버섯 및 전복의 뛰어난 효능이 함유된 건강식 삼계탕을 정량적으로 균일하게 만들 수 있는 효과가 있다.The present invention relates to a method for manufacturing a mushroom mushroom abalone samgyetang, which comprises adding 15 to 25 g of sulfur, 10 to 30 g of licorice and 5 to 7 g of laurel water to 5 liters of water and heating for 2 to 3 hours to boil until the total volume is 1.5 to 2.2 liters A first step of making broth; A second step of adding 2.7 to 3 kg of active mushroom to 3 liters of water and heating the mushroom broth for about 20 to 30 minutes; The third step is to pour 2 kg of the broth in the first stage into the fermentation vessel, pour the broth so that the chicken is submerged, and mature the fermentation broth at -3 ° C to -1 ° C for 10 hours. Put the aged chicken in a container and add 10 g of Hwanggi, 10 g of licorice, 2 g of laurel water, 600 g of onion, 50 g of green onion, 10 g of green pepper and pour water so that the chicken is locked and start boiling. A fourth step in which the container is covered with the lid while the fire is turned off and boiled for about 30 minutes; And a fifth step in which the boiled chicken and 50 to 100 g of the above fermented mushroom broth are poured into a container and a small amount of ginseng and jujube is put into a container and boiled, , It is possible to produce the flavor of the mushroom and the meat quality of the smooth chicken by cooking with the aged chicken after making the extra mushroom broth and it is possible to realize the flavor of the soft chicken by making the chicken mature broth, It is possible to produce an excellent samgyetang and to make a healthy samgyetang which has excellent efficacy of mushroom and abalone can be made uniform quantitatively.
Description
본 발명은 능이버섯 전복 삼계탕 제조방법에 관한 것이다.
The present invention relates to a method for manufacturing a mushroom mushroom abalone samgyetang.
삼계탕은 내장을 꺼낸 닭의 뱃속에 깨끗한 헝겊으로 싼 찹쌀, 마늘, 대추 등을 넣고, 물을 넉넉히 부은 냄비나 솥에 푹 삶아 고기가 충분히 익었을 때 건져낸다. 인삼을 헝겊에 싸서 국에 넣고 푹 고아 인삼의 성분이 우러나게 하여 소금으로 간을 맞추어 국물만을 마시거나, 국물에 양념한 고기를 넣어 먹기도 한다. 그러나, 인삼을 찹쌀 등과 함께 섞어서 닭 속에 넣어 고면 닭 뼈에 인삼의 영양분이 스며들어 인삼의 영양분이 감소된다.Samgyetang puts glutinous rice, garlic, and jujube wrapped in a clean cloth in the stomach of a chicken, and boils it in a pot or a kettle that has plenty of water and saves it when the meat is fully cooked. Ginseng is wrapped in a cloth and put in a soup, and the ingredients of orphan ginseng are raised, and the soup is mixed with the salt, and the meat is put in the soup. However, when ginseng is mixed with glutinous rice and put into a chicken, the nutrients of ginseng penetrate into the bone of the ginseng chicken, and nutrients of ginseng are reduced.
이러한 삼계탕은 한국 전통 음식으로 현대에 들어서 다양한 방식으로 만들어지고 있으며, 보다 풍미가 양호하고 영양학적으로도 우수하게 개선되고 있다.
Samgyetang is a Korean traditional food, which has been made in various ways in modern times. It has been improved in flavor and nutritional quality.
대한민국 등록특허 제521753호(등록일자: 2005.10.7., 발명의 명칭: 옻나무 열수출물을 이용한 옻 삼계탕의 제조방법)는 건조된 옻나무 절편에 물을 10배 중량 만큼 첨가하고 300℃로 가열한 후, 끓기 시작하면 180℃의 온도로 낮춰 첨가된 물이 60%정도 증발될 때까지 우려냄으로써 옻나무 열수 추출물을 제조하는 단계1: 생닭 한마리에 인삼, 황귀, 감초, 갈근, 밤, 대추, 녹각, 찹쌀, 계피 및 마늘을 첨가하여 조리용 닭을 제조하는 단계2; 압력솥에 상기 단계2에서 제조한 조리용 닭 및 찹쌀을 첨가하고, 상기 단계1에서 제조한 옻나무 열수 추출물을 닭 무게 대비 1.5배 중량 만큼 붓는 단계3; 상기 닭, 찹쌀 및 옻나무 열수 추출물이 함유된 압력솥을 7~8 분 동안 300℃로 가열하여 끓이고, 120℃로 줄여 13~15 분 정도 가열하여 삶은 닭을 제조하는 단계4; 및 상기 단계1에서 제조한 옻나무 열수 추출물이 생닭 중량대비 0.5배 중량만큼 담긴 돌솥을 170℃로 미리 예열하여 끓게 한 후, 상기 단계4에서 삶은 닭을 돌솥으로 옮겨 담는 단계5를 포함하는 것을 특징으로 하는 옻나무 열수추출물을 이용한 옻 삼계탕의 제조방법에 관한 것으로, 조리시간도 단축시킬 수 있으며, 닭의 조직감도 우수하게 유지할 수 있는 뛰어난 효과가 있으며, 특히 섭취시 옻의 부작용이 거의 발생하지 않는 뛰어난 효과가 있다고 주장하고 있다.
Korean Patent No. 521753 (registered date: Oct. 7, 2005, entitled "Method for producing lacquer tree gypsum using a lacquer hydrothermal extract") was prepared by adding water to a dried lacquer slice in an amount of 10 times by weight, , And when the boiling starts, the temperature is lowered to 180 ° C., and the water added is evaporated to about 60%, thereby producing the hot water extract of Rhus verniciflua. Step 1: In a single raw chicken, ginseng, red ginseng, licorice root, Adding cinnamon and garlic to prepare a chicken for cooking; Step 3: adding the cooked chicken and glutinous rice prepared in Step 2 to the autoclave and pouring the hot water extract of Rhus verniciflua prepared in Step 1 to a weight of 1.5 times the weight of the chicken; Step 4: heating the pressure cooker containing the chicken, glutinous rice and Rhus verniciflua extract to 300 ° C. for 7 to 8 minutes, heating to about 120 ° C. for about 13 to 15 minutes to prepare boiled chicken; And a step 5 of preheating a stone pot containing 0.5 times the weight of the raw chicken produced in step 1 to 170 ° C and boiling it, and transferring the boiled chicken to a stone pot in step 4 The present invention relates to a method for producing lacquer tree sampler using hot water extract of Rhus verniciflua, which can shorten the cooking time and maintain excellent texture of chicken, and particularly has an excellent effect of not causing side effects of lacquer when consumed .
또한, 대한민국 등록특허 제716279호(등록일자: 2007.5.2., 발명의 명칭: 해산물을 포함한 삼계탕의 제조방법 및 그 삼계탕)는 (가) 닭 100 중량부, 물 184 내지 278 중량부, 녹두 9 내지 14 중량부, 찹쌀 15 내지 24 중량부, 대추 0.4 내지 0.8 중량부, 및 인삼 1 내지 2 중량부를 압력솥에 넣고 95 내지 100 ℃의 강한 불에 5 내지 10 분간 끓이는 제 1 가열단계; (나) 상기 압력솥에서 김이 분출하는 시점으로부터 20 내지 30 분간 95 내지 100 ℃의 강한 불로 추가하여 끓이는 제 2 가열단계; (다) 가열을 중단하고 상기 압력솥의 압력을 유지한 상태에서 5 내지 15분간 뜸을 들이는 단계; (라) 상기 압력솥의 압력을 해제하여 내용물을 다른 용기에옮겨 담고, 추가로 버섯 28 내지 44 중량부, 및 파 1 내지 3 중량부를 첨가하고 4 내지 10 분간 65 내지 80 ℃의 약한 불로 끓이는 제 3 가열단계; 및 (마) 전복 18 내지 28 중량부, 문어 33 내지 51 중량부, 및 소라 9 내지 14 중량부를 동시에, 또는 순서를 달리하며 순차적으로 상기 용기에 첨가하고 2 내지 10 분간 추가로 가열하는 제 4 가열단계로 이루어진 해산물을 포함한 삼계탕의 제조방법이 개시되어 있으며, 해산물을 포함한 삼계탕은 종래 삼계탕에 비해 취식시 몸에 열이 나는 정도가 강하며, 국물이 시원하고 닭고기의 육질이 월등히 연해지고, 그 밖에 손발이 따뜻해지고, 추위를 덜 타며, 혈액 순환이 원활하고, 허리통증이 완화되는 것으로 효능이 있으며 발기력 향상, 입안의 잡미제거, 숙취해소에도 뛰어난 효능을 보이는 것으로 나타났으며, 해산물의 첨가로 인해 한약재를 달인 물을 첨가하여도 취식시 한약재 고유의 거부감이 감소한다고 주장하고 있다.
Korean Patent No. 716279 (registered date: May 2, 2007, title of invention: Method of producing samgyetang including seafood and its Samgyetang) comprises (a) 100 parts by weight of chicken, 184-278 parts by weight of water, To 14 parts by weight of glutinous rice, 15 to 24 parts by weight of glutinous rice, 0.4 to 0.8 parts by weight of jujube, and 1 to 2 parts by weight of ginseng in a pressure cooker and boiling for 5 to 10 minutes in a strong fire at 95 to 100 DEG C; (B) a second heating step of adding boiling water at a temperature of 95 to 100 DEG C for 20 to 30 minutes from the point of time when the steam is blown in the pressure cooker; (C) stopping the heating and keeping the pressure of the autoclave in the maintained state for 5 to 15 minutes; (D) releasing the pressure of the autoclave and transferring the contents to another container, further adding 28 to 44 parts by weight of mushroom and 1 to 3 parts by weight of parasol, and stirring for 3 to 5 minutes at a temperature of 65 to 80 DEG C Heating step; And (e) 18 to 28 parts by weight of abalone, 33 to 51 parts by weight of octopus, and 9 to 14 parts by weight of turmeric are added simultaneously or sequentially to the vessel and heated for a further 2 to 10 minutes A method of manufacturing Samgyetang containing seafood is disclosed, and Samgyetang containing seafood has a stronger body heat than Snogetang, and the broth is cool and the meat quality of chicken is greatly improved. It has been shown that it is effective to warm hands and feet, to get less cold, to smooth blood circulation, to relieve back pain, to improve erection power, to eliminate the odor of mouth, and to relieve hangovers. It is claimed that the inherent rejection of Chinese herbal medicines decreases even when water containing Chinese herbal medicine is added.
그러나, 이러한 종래 기술들은 과도한 한약재의 함량으로 인해 전통적인 삼계탕의 풍미 구현이 곤란하고, 육수를 별도로 만들거나 이러한 육수를 활용하여 닭의 숙성을 하지 않은 상태에서 조리가 이루어지지 때문에 닭고기의 육질이 연하지 않고 닭 특유의 비린 내나 누린 내를 없앨 수 없는 문제점이 있었다.
However, these conventional techniques are difficult to realize the flavor of the traditional Samgyetang due to the excessive content of herbal medicines, and since cooking is carried out without separately aging the broth or using the broth, the chicken is cooked There was a problem that it was not able to remove the inside and the inside of the chicken which was peculiar to the chicken.
상기와 같은 문제점을 해결하고자 창출된 본 발명의 목적은, 닭 숙성 육수 및 능이버섯 육수를 만든 후 삼계탕을 만들기 때문에 단시간에 풍미가 우수한 삼계탕을 만들 수 있음은 물론, 소화흡수가 쉬운 건강 보양식을 제조할 수 있는 능이버섯 전복 삼계탕 제조방법을 제공함에 있다.
The object of the present invention, which is created to solve the above-mentioned problems, is to make Samgyetang, which is excellent in flavor in a short time, as well as making Samgyetang after making chicken matured broth, And a method of manufacturing the mushroom abalone samgyetang which can be performed.
이러한 본 발명의 목적은, 물 5리터에 황기 15 내지 25g, 감초 10 내지 30g, 월계수 5 내지 7g을 넣고 2 내지 3시간 가열하여 전체 부피가 1.5 내지 2.2리터 될 때까지 끓여 육수를 만드는 제 1 단계와; 물 3리터에 능이버섯 2.7 내지 3kg을 넣고 20 내지 30분 정도 가열하여 능이버섯 육수를 만드는 제 2 단계와; 숙성 용기에 상기 제 1 단계의 육수 2kg을 넣고 닭이 잠길 정도로 물을 붓고 -3℃ ~ -1℃에서 10시간 정도 숙성시키는 제 3 단계와; 용기에 상기 숙성된 닭을 넣고, 이와 함께 황기 10g, 감초 10g, 월계수 2g, 양파 600g, 대파 50g, 통후추 10g를 넣은 후 상기 닭이 잠길 정도로 물을 붓고 끓기 시작하면 불의 세기를 줄여 중불로 30분 정도 더 끓인 후 불을 끈 상태에서 용기의 뚜껑을 덮은 상태로 30분 정도 뜸을 들이는 제 4 단계와; 상기 용기에 상기 삶아진 닭 및 상기 능이버섯 육수 50 내지 100g과 함께 죽을 넣고 소량의 인삼과 대추를 넣고 끓이되, 전복과 부추를 고명으로 올려 삼계탕을 완성하는 제 5 단계로 이루어진 능이버섯 전복 삼계탕 제조방법에 의해 달성될 수 있다.The object of the present invention is to provide a method for producing soy sauce by boiling soy sauce in an amount of 15 to 25 g of sulfur, 10 to 30 g of licorice and 5 to 7 g of laurel water for 5 to 12 hours, Wow; A second step of adding 2.7 to 3 kg of active mushroom to 3 liters of water and heating the mushroom broth for about 20 to 30 minutes; 2 kg of the first stage broth is placed in a fermentation vessel, and water is poured to such an extent that the chicken is submerged and aged at -3 ° C to -1 ° C for 10 hours; Put the aged chicken in a container and add 10 g of Hwanggi, 10 g of licorice, 2 g of laurel water, 600 g of onion, 50 g of green onion, 10 g of green pepper and pour water so that the chicken is locked and start boiling. A fourth step in which the container is covered with the lid while the fire is turned off and boiled for about 30 minutes; In the above container, the boiled chicken and the above-mentioned mushroom broth are mixed with 50 to 100 g of porridge, a small amount of ginseng and jujube is put into a boil, and the abalone and the leek are raised up to prepare a samgyetang. Can be achieved by a manufacturing method.
상세하게는, 본 발명의 상기 제 5 단계의 죽은 상기 제 4 단계에서 만들어진 육수에 전복 내장과 밥을 넣고 흑미가루를 추가하여 끓이되, 상기 육수낸 능이버섯을 함께 넣고 끓이는 것을 특징으로 한다.In detail, in step 5 of the present invention, in step 4, the abalone is cooked in boiling water, boiled with black rice flour, and boiled with the mushroom.
상세하게는, 본 발명의 상기 밥은 찹쌀 3 : 맵쌀 1 : 흑미 0.2의 중량비로 이루어지는 것을 특징으로 한다.
Specifically, the rice of the present invention is characterized in that the weight of the rice is 3: glutinous rice: 1: black rice: 0.2.
이상과 같은 본 발명의 구성은 다음과 같은 효과가 있다.The configuration of the present invention as described above has the following effects.
첫째, 본 발명은 능이버섯을 주재로 하여 별도의 능이버섯 육수를 만든 후 숙성된 닭과 조리하여 능이버섯의 풍미와 부드러운 닭의 육질을 구현할 수 있다.First, according to the present invention, it is possible to produce the flavor of the mushroom and the meat quality of the soft chicken by cooking the mushroom broth separately from the mushroom and cooking it with the aged chicken.
둘째, 본 발명은 닭 숙성 육수 및 능이버섯 육수를 만든 후 삼계탕을 만들기 때문에 단시간에 풍미가 우수한 삼계탕을 제조할 수 있다.Second, the present invention makes Samgyetang after making chicken fermented broth and fermented mushroom broth, so that Samgyetang can be produced with excellent flavor in a short time.
셋째, 본 발명은 능이버섯 및 전복의 뛰어난 효능이 함유된 건강식 삼계탕을 정량적으로 균일하게 만들 수 있다.Third, the present invention can quantitatively and uniformly make a healthy samgyetang containing the excellent efficacy of mushroom and abalone.
넷째, 본 발명은 소화흡수가 용이하여 어린 아이부터 고령자를 포함하는 모든 연령대에 적합한 건강 보양식을 쉽게 만들 수 있다.
Fourth, the digestion and absorption of the present invention is easy, so that it is possible to easily make a health supplementary meal suitable for all ages including children and the elderly.
이하, 본 발명의 실시예를 설명하기로 한다.Hereinafter, embodiments of the present invention will be described.
먼저, 본 발명의 실시예에 적용되는 닭 50수 500g 짜리를 기준으로 설명하기로 한다.
First, the description will be made on the basis of 500 g of chicken 50 applied to the embodiment of the present invention.
1. 닭 숙성 육수 만들기 1. Chicken roasting
물 5리터에 황기 15 내지 25g, 감초 10 내지 30g, 월계수 5 내지 7g을 넣고 2 내지 3시간 가열하여 전체 부피가 1.5 내지 2.2리터 될 때까지 끓여 육수를 만든다.5 liters of water is added with 15-25 g of sulfur, 10-30 g of licorice and 5-7 g of laurel water, and the mixture is heated for 2 to 3 hours to boil until boiling to a total volume of 1.5 to 2.2 liters.
여기서, 황기 또는 감초의 중량은 육수의 질을 결정하는 요소이기 때문에 범위내 사용이 가장 바람직하다. 바람직한 황기의 중량은 20g, 감초의 중량은 20g이다.
Here, since the weight of the hwanggi or licorice is a factor determining the quality of the broth, the use within the range is most preferable. The preferred weight of the hwanggi is 20 g, and the weight of licorice is 20 g.
2. 능이버섯 육수 만들기 2. Making mushroom broth
물 3리터에 능이버섯 2.7 내지 3kg을 넣고 20 내지 30분 정도 가열하여 능이버섯 육수를 만든다.Add 2.7 to 3 kg of mushroom to 3 liters of water and heat it for 20 to 30 minutes to make mushroom broth.
여기서, 가열시간이 30분을 초과하게 되면 능이버섯의 향이 없어지며 쫄깃한 육질이 떨어져 풍미가 급격하게 저하되는 문제점이 있기 때문에 가열시간 관리가 무엇보다도 중요하다.
Here, when the heating time exceeds 30 minutes, the scent of the mushroom disappears, and the quality of the mushroom disappears, resulting in a sudden decrease in flavor. Therefore, the heating time management is most important.
3. 닭 숙성 3. Chick aging
숙성 용기에 닭 숙성 육수 2kg에 닭이 잠길 정도로 물을 붓고 저온 예컨대, -3℃ ~ -1℃에서 10시간 정도 숙성시킨다.Pour water into 2kg of chicken broth and immerse it in low temperature, for example, at -3 ℃ ~ -1 ℃ for 10 hours.
이러한 숙성 과정을 통해 닭 특유의 비린내 또는 누린내는 제거됨에 함께 닭의 육질은 쫄깃하며 연해진다.
Through this aging process, the intrinsic flavor of the chicken is eliminated, and the meat quality of the chicken is firmly edited.
4. 닭 삶기 4. Boil the chicken
용기에 숙성된 닭을 넣고, 이와 함께 황기 10g, 감초 10g, 월계수 2g, 양파 600g, 대파 50g, 통후추 10g를 넣은 후 닭이 잠길 정도로 물을 붓고 끓기 시작하면 불의 세기를 줄여 중불로 30분 정도 더 끓인 후 불을 끈 상태에서 용기의 뚜껑을 덮은 상태로 30분 정도 뜸을 들인다.Put the chickens aged in the container and add 10 grams of Hwanggi, 10 grams of licorice, 2 grams of laurel, 600 grams of onion, 50 grams of onion, 10 grams of pepper and pour water enough to lock the chicken and start boiling. After boiling, turn off the fire and cover the lid of the container for about 30 minutes.
여기서, 한방 재료는 삼베주머니에 넣어 사용하는 것이 바람직하다.
Here, it is preferable to use the herbal material in a pouch.
5. 밥 짓기 5. Making rice
밥 짓기는 찹쌀 3 : 맵쌀 1 : 흑미 0.2의 중량비로 밥을 짓는다.
Cook rice at a weight ratio of glutinous rice 3: rice 1: brown rice 0.2.
6. 죽 끓이기 6. Brewing porridge
닭 삼기 단계에서 만들어진 육수에 전복 내장과 밥을 넣고 흑미가루를 추가하여 죽을 끓이되, 끓기 시작하면 불의 세기를 줄여 중불로 30분 정도 더 끓인 후 불을 끈 상태에서 용기의 뚜껑을 덮은 상태로 30분 정도 뜸을 들인다. 이 때, 육수낸 능이버섯을 함께 넣고 끓인다.
Boil the porridge in the broth made in the step of chickens, add the rice flour and add the black rice flour. Boil the porridge. If you start to boil, reduce the intensity of the fire. Boil it for about 30 minutes with medium fire. Cover the lid with the fire. I have about 30 minutes. At this time, the mushrooms are mixed together and boiled.
7. 삼계탕 끓이기 및 고명 7. Samgyetang Brewing and Famous
1인분 용기에 만들어진 죽, 삶아진 닭 및 능이버섯 육수 50 내지 100g을 넣고 소량의 인삼과 대추를 넣고 끓인다.Put 50 to 100 g of porridge, boiled chicken, and mushroom broth in a container for 1 person, add a small amount of ginseng and jujube and boil.
조리된 삼계탕에 전복과 부추를 보기 좋게 고명으로 올려 삼계탕을 완성한다. 이때, 전복은 깨끗히 손질된 것을 100℃ 물에 살짝 데쳐 사용한다.
I cooked abalone and leek in the cooked samgyetang, and I put it up in a good name and finished Samgyetang. At this time, the abalone is gently used in a 100 ° C water bath.
본 발명에 사용되는 재료들의 효능에 대하여 설명하기로 한다.The efficacy of the materials used in the present invention will now be described.
능이버섯의 효능The efficacy of mushroom
1. 콜레스테롤 저하 1. Cholesterol lowering
능이버섯은 체내의 콜레스테롤 수치를 낮추는 효과가 있다.The mushroom has the effect of lowering the cholesterol level in the body.
2. 체기 내리기2. Lowering the weight
능이버섯은 한방에서 주로 약용효과로 주로 사용하였으며, 체한데 효과가 우수한 것으로 보고되고 있다. 특히 소고기를 먹고 체했을 때 능이버섯의 달인 물을 마시면 체기를 내리는 효능이 있다.The mushroom was mainly used as a medicinal effect in oriental medicine, and it has been reported that the effect is excellent. Especially when you eat beef and try to drink the water of the mushroom mushroom is effective to lower the stamina.
3. 소화촉진 3. Promote digestion
육류 분해 효소가 다량 함유되어 있다.It contains a large amount of meat-degrading enzymes.
4. 항암효과 4. Anticancer effect
능이버섯은 폐암 , 자궁암, 위암, 간암에 우수한 항암효과가 있다.
It has excellent anti-cancer effect on lung cancer, uterine cancer, stomach cancer and liver cancer.
전복의 효능Efficacy of abalone
전복은 바위에 붙어서 갈색조류를 먹고자라, 해조류의 독특한 향과 맛을 느낄 수 있는 해산물 중 하나이며, 글리신 등의 성분이 있어 감칠맛과 달콤한 맛이 나며, 지방질이 다른 생선에 비해 적고 단백질이 많기 때문에 건강식으로 널리 식용되고 있다.Abalone is one of the seafoods that can catch the unique aroma and taste of seaweeds by eating brown algae attached to the rocks. It has a rich and sweet taste with glycine and other components. It is widely used as a health food.
전복은 아르기닌이라는 아미노산이 타식품에 비해 월등히 풍부하며 단백질인 글루탐산과 로이신, 알지닌 등의 아미노산이 풍부하여 독특한 단맛이 난다.The abalone is rich in amino acids called arginine, and is rich in amino acids such as glutamic acid, leucine and arginine.
예부터 고급 수산물로 취급된 전복은 피부미용, 자양강장, 산후조리, 허약체질 등에 탁월한 효능이 있어 식용뿐만 아니라, 타우린이 성분을 함유하고 있어 담석을 녹여내고, 콜레스테롤의 함량을 저하시킬 뿐만 아니라, 심장의 기능을 향상시키고 시력회복과 혈압강하에도 효능이 있다.
Abalone treated as a high quality aquatic product has excellent efficacy in skin beauty, nourishment, postpartum cooking, fragile constitution, and not only edible but also contains taurine to dissolve gallstones and lower the content of cholesterol, It improves the function of the heart and is effective in restoring vision and lowering blood pressure.
부추의 효능The efficacy of leek
부추는 구채라고 하는데 양기를 북돋우어 주므로 ‘기양초(起陽草)’라고도 하며, 아무렇게나 씨를 뿌려 놓고 손대지 않아도 쑥쑥 잘 올라올 뿐만 아니라 채소 가운데 제일 따뜻한 성질이기 때문이다.It is called "Gyokchecho" because it encourages Yangcheon. It is because it is the warmest nature among the vegetables as well as it goes up well without sprinkling the seeds.
봄은 한의학에서 간장과 연관된 계절이다. 그래서 겨우내 양기가 떨어지고 봄이 왔으니 생장력과 생명력이 강한 부추가 좋은 약이 되는 것이다. 부추는 따뜻한 성질로서 뱃속을 데워 주고 소화를 도와주므로 만성 위염, 위궤양 등의 위장 질환에 좋은 약이다.Spring is the season associated with soy sauce in Oriental medicine. So it is a good medicine because leek is falling and spring comes, and leek with strong growth and vitality is good. Leek is a good medicine for gastrointestinal diseases such as chronic gastritis and gastric ulcer because it warms the stomach and helps digestion.
부추는‘반위’라는 병의 치료에도 쓰여 왔는데 ‘반위’는 드라마 ‘허준’에서 유의태 선생이 앓다가 죽은 병으로서 위암 혹은 식도암에 해당되는 병이다. 한의학에서 성기능의 근본은 양기, 즉 열이다. 그래서 훌륭한 정력제가 되는데, 남자의 성기가 차갑고 발기가 잘 되지 않는 경우에 효과를 나타내는 것이다. 또한 정기를 굳건하게 지켜서 정액을 저절로 흘리는‘유정’과 소변을 찔끔거리는‘유뇨’의 치료에도 쓰인다. 또한 몸이 차가운 여성들의 불감증에도 효능이 우수하다.
Leek is also used in the treatment of a disease called 'Byeon', which is a disease that suffers from stomach cancer in the drama 'Hoojun', and is a disease corresponding to stomach cancer or esophageal cancer. In Oriental medicine, the root of sexual function is Yanggu, or heat. So it becomes a great energetic agent, which is effective when the male penis is cold and the erection is not good. It is also used for the treatment of 'oil well', which keeps the period firmly, and 'urine', which sneezes urine. In addition, the body is also effective in the cold frustration of women.
<관능 테스트><Sensory Test>
본 발명의 삼계탕의 관능테스트 결과는 하기 표 1과 같다.The sensory test results of Samgyetang of the present invention are shown in Table 1 below.
여기서, 실험 대상자는 10대에서 70대까지 남녀 구분없이 10명씩 선정하여 시각, 후각, 미각에 따른 테스트를 10점 만점 기준으로 진행한 것이다.
Here, the subjects were selected from 10 persons to 70 people without distinction between men and women, and the tests were performed on a scale of 10 points based on visual, olfactory, and tasting.
위 표 1의 실시예를 참조하면,Referring to the embodiment of Table 1 above,
10대 내지 30대 연령에서는 삼계탕에 흑미죽이 포함되어 있어 시각적으로 우수하지 않다고 인정되었으나 이와는 달리, 후각 및 미각의 경우 매우 우수한 8점 내지 10점의 점수를 받아 식감이 매우 우수한 것으로 판명되었다.In the ages of 10 to 30, Samgyetang was found to contain black rice porridge and was not visually superior. On the other hand, the score of 8 to 10 was very good in the case of olfactory and taste sensations.
또한, 40대 내지 70대 연령에서는 본 발명에 의한 능이버섯 전복 삼계탕의 시각, 후각, 미각 전 부문에서 10점 만점을 획득하여 종래기술에 의한 삼계탕에 비하여 우수한 것으로 판정되었다.Also, in the age of 40 to 70, it was judged to be superior to Samgyetang according to the prior art by obtaining a score of 10 out of all the visual, olfactory, and tasting portions of the mushroom mushroom abalone samgyetang according to the present invention.
특히, 풍미가 우수한 닭 숙성방법, 능이버섯 및 능이버섯 육수가 조화롭게 구성되어 숙성을 거치지 않는 종래기술의 삼계탕에 비하여 매우 우수한 식감을 제공하며 더 나아가, 영양가 높은 흑미죽을 기본으로 하기 때문에 숙취 해소에 매우 탁월한 효과가 있다. 더욱이, 본 발명의 삼계탕은 쫄깃하면서도 부드러운 닭의 육질과 소화가 쉬우며 보양식인 흑미죽을 바탕으로 하기 때문에 고령자에게 매우 우수한 건강식이다.
Especially, it provides a very good texture compared with the conventional Samgyetang which does not undergo aging due to the harmonious composition of the chicken with excellent flavor, the mushroom mushroom and the mushroom mushroom, and furthermore, it is based on the nutritious black rice porridge. There is an excellent effect. Moreover, the samgyetang of the present invention is a healthy food for the elderly because it is easy to digest and fleshy, and is based on a black rice porridge, which is chewy but soft.
이상과 같은 본 발명은 일 실시예에 한정되어 설명되었으나, 이에 한정되지 않고 본 발명의 기술적 사상을 토대로 변형되는 실시예들은 모두 본 발명의 권리범위에 속함이 분명하다.While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
Claims (3)
물 3리터에 능이버섯 2.7 내지 3kg을 넣고 20 내지 30분 정도 가열하여 능이버섯 육수를 만드는 제 2 단계와;
숙성 용기에 상기 제 1 단계의 육수 2kg을 넣고 닭이 잠길 정도로 물을 붓고 -3℃ ~ -1℃에서 10시간 정도 숙성시키는 제 3 단계와;
용기에 상기 숙성된 닭을 넣고, 이와 함께 황기 10g, 감초 10g, 월계수 2g, 양파 600g, 대파 50g, 통후추 10g를 넣은 후 상기 닭이 잠길 정도로 물을 붓고 끓기 시작하면 불의 세기를 줄여 중불로 30분 정도 더 끓인 후 불을 끈 상태에서 용기의 뚜껑을 덮은 상태로 30분 정도 뜸을 들이는 제 4 단계와;
상기 용기에 상기 삶아진 닭 및 상기 능이버섯 육수 50 내지 100g과 함께 죽을 넣고 소량의 인삼과 대추를 넣고 끓이되, 전복과 부추를 고명으로 올려 삼계탕을 완성하는 제 5 단계로 이루어지되,
상기 제 5 단계의 죽은 상기 제 4 단계에서 만들어진 육수에 전복 내장과 밥을 넣고 흑미가루를 추가하여 끓이되, 상기 육수낸 능이버섯을 함께 넣고 끓이는 것을 특징으로 하는 능이버섯 전복 삼계탕 제조방법.
Adding 5 to 7 g of laurel water to 5 to 15 g of water, 5 to 30 g of licorice and 5 to 7 g of water per 5 liters of water, and boiling the boiled water to a total volume of 1.5 to 2.2 liters by heating for 2 to 3 hours;
A second step of adding 2.7 to 3 kg of active mushroom to 3 liters of water and heating the mushroom broth for about 20 to 30 minutes;
2 kg of the first stage broth is placed in a fermentation vessel, and water is poured to such an extent that the chicken is submerged and aged at -3 ° C to -1 ° C for 10 hours;
Put the aged chicken in a container and add 10 g of Hwanggi, 10 g of licorice, 2 g of laurel water, 600 g of onion, 50 g of green onion, 10 g of green pepper and pour water so that the chicken is locked and start boiling. A fourth step in which the container is covered with the lid while the fire is turned off and boiled for about 30 minutes;
In the above step, the boiled chicken and the above-mentioned mushroom broth are mixed with 50 to 100 g of porridge, and a small amount of ginseng and jujube is put into boiling.
The method according to claim 1, wherein the step 5) of the step 5) is carried out by adding abalone and rice to the broth prepared in step 4, adding black rice flour to boil the broth, and adding the broth to the broth.
상기 밥은 찹쌀 3 : 맵쌀 1 : 흑미 0.2의 중량비로 이루어지는 것을 특징으로 하는 능이버섯 전복 삼계탕 제조방법.The method according to claim 1,
Wherein the rice has a weight ratio of glutinous rice 3: ground rice 1: black rice 0.2.
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| KR20110041750A (en) * | 2009-10-16 | 2011-04-22 | 한은영 | Method for manufacturing samgyetang |
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| KR101030953B1 (en) | 2007-12-06 | 2011-04-25 | 나정환 | The method for manufacturing of mushroom |
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