KR20120051341A - Method for preparing chicken which the smell is deleted and is excellent in health - Google Patents

Method for preparing chicken which the smell is deleted and is excellent in health Download PDF

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KR20120051341A
KR20120051341A KR1020100112728A KR20100112728A KR20120051341A KR 20120051341 A KR20120051341 A KR 20120051341A KR 1020100112728 A KR1020100112728 A KR 1020100112728A KR 20100112728 A KR20100112728 A KR 20100112728A KR 20120051341 A KR20120051341 A KR 20120051341A
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weight
parts
chicken
powder
beef
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KR101188297B1 (en
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김현
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김현
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Medicinal Preparation (AREA)

Abstract

PURPOSE: A producing method of chicken having excellent health strengthening function is provided to process the chicken with a medical herb extract for removing the unique oily smell from the chicken. CONSTITUTION: A producing method of chicken comprises the following steps: processing 100 parts of chicken by weight with 2.5-3.5 parts of curing agent by weight; adding a medical herb extract to the chicken, and curing the mixture for 15-20 minutes in a vacuum tumbler; and packaging the cured chicken, and storing the chicken at 0-4 deg C for 1 hour 30 minutes-2 hours 30 minutes for aging. The curing agent contains refined salt, dextrin, an acidity regulator, onion powder, beef seasoning powder, garlic powder, grilled beef sauce power, monosodium L-glutamate, and other seasoning materials.

Description

비린내 또는 누린내가 제거되고 보양적으로 우수한 닭의 제조 방법 {Method for preparing chicken which the smell is deleted and is excellent in health}Method for preparing chicken which the smell is deleted and is excellent in health}

본 발명은 비린 맛 또는 누린 냄새 또는 맛이 제거되게 하는 닭의 제조 방법에 관한 것으로, 보다 구체적으로는 닭의 조리 전에 닭으로부터의 특유한 비린 맛 또는 누린 냄새 또는 맛을 제거하는 동시에 닭의 조리 후에 이를 시식하는 사람들의 몸을 보양할 수 있는 닭을 제조하는 방법에 관한 것이다.
The present invention relates to a method of manufacturing a chicken to remove the fishy taste or enjoyable smell or taste, and more specifically to remove the unique fishy taste or enjoyable smell or taste from the chicken before cooking the chicken and at the same time after the cooking of the chicken The present invention relates to a method of manufacturing chickens that can support the body of the tasting people.

닭을 주재료로 하여 매우 다양한 요리가 개발되고 있다. 그 중에서도 닭 백숙, 닭갈비, 닭 볶음탕 또는 닭 도리탕, 찜 닭 등의 요리가 대중에게 보편적으로 알려져 있다. 닭에 갖가지 양념, 특히 매운 맛을 내는 고춧가루와 같은 양념이 사용될 경우에는 그 고춧가루의 진한 향으로 인해 닭의 비린 맛 또는 누린 냄새가 가려지나 고춧가루와 같은 향과 맛이 진한 양념을 사용할 경우에는 지나치게 자극적이어서 어린아이들, 노약자들, 병약자들이 먹기에는 상당한 부담이 따르는 단점이 있었다.A wide variety of dishes are developed with chicken as its main ingredient. Among them, dishes such as chicken white meat, chicken ribs, chicken fried chicken or chicken doritang, and steamed chicken are commonly known to the public. When chickens are used in various seasonings, especially seasonings such as hot peppers, which are too spicy, they tend to mask the fish's fishy or smelly taste. Subsequently, children, the elderly, and the sick had a disadvantage in that a significant burden to eat.

한편, 감초는 폐기를 보해 기침을 멈추며 열을 내리고 새살이 잘 돋아나게 하는 효능을 지니고 있다. 약리 실험에서 해독작용, 강심작용, 간보호작용, 항궤양작용, 진정작용, 진해, 거담작용, 항알레르기작용, 항암작용, 위산도 조절작용, 콜레스테롤 배설 촉진작용 등이 있다고 밝혀져 있다. On the other hand, licorice has the effect of stopping the cough, lowering the heat and giving birth to new life. In pharmacological experiments, it has been shown that detoxification, cardiovascular action, hepatoprotective action, anti-ulcer action, sedation action, antitussive action, expectoration action, antiallergic action, anticancer action, gastric acidity control action and cholesterol excretion action.

감초에 들어있는 '글리시리진'은 콜레스트롤을 감소시키고, 담습산을 저하시켜주고, 대장암을 억제해 준다. 또한 '칼콘'성분은 암 손상 물질이 증식하는 것을 억제해 암세포를 억제해 준다.Glycyrrhicin in licorice reduces cholesterol and lowers bile acids and inhibits colon cancer. Calcon also inhibits cancer cells by inhibiting the growth of cancer-damaging substances.

감초의 복용시 비기허증, 폐기허증, 심기허증, 결대맥, 변비, 습진, 옹종, 창양, 위귀양, 만성 위염과 위경련, 기관지염, 간염, 인후두염 등의 질환이 호전되는 것으로 알려져 있다.When licorice is taken, diseases such as unlicensed, obsolete, cardiac, pulmonary vein, constipation, eczema, carbuncle, spear, gastric ulcer, chronic gastritis and stomach cramps, bronchitis, hepatitis, pharyngitis are known to improve.

황기는 지나치게 많은 땀이 흐르는 것을 막는데 많이 쓰인다 땀구멍을 조절하고 기를 돋워주는 역할을 한다. 황기를 그대로 달여 마시거나 닭과 함께 황기백숙을 만들어 먹는다. 차로 마실 때는 물에 오래 달인 다음에 체로 걸러 황기는 버리고 달인물에 꿀을 섞어 차게 보관했다가 마신다. Astragalus is used to prevent too much sweat flow. It controls pores and promotes energy. Astragalus drunk as it is or eat with a chicken to make Astragalus. When you drink tea, boil it in water for a long time, sift it, discard the yellow rice, mix it with honey, and keep it cool.

고기와 술을 좋아하며 배가 나온 사람은 많이 먹지 않는 것이 좋다. 잘못하면 숨이 더 가빠지고 얼굴이 붓거나 머리가 아파질 수도 있다. I like meat and alcohol, and people who have hungry stomachs should not eat much. If you do this, you may feel short of breath, swelling in your face, or hurting your head.

이뇨작용, 심장의 수축력을 세게 하고(강심작용), 강장 보혈작용, 혈관을 확장시켜 혈액 순환을 좋게 한다. 약용으로 이용되는 뿌리에는 포모노네틴(Formononetin), 베타인(Betain), 콜린(Cholin), 이소리퀴리티게닌(Isoliquiritigenin) 등의 성분이 함유되어 있다.Diuretic action, the heart's contractile force (strong cardiac action), tonic blood circulation, blood vessels are expanded to improve blood circulation. Medicinal roots contain ingredients such as Formononetin, Betaine, Choline, and Isoliquiritigenin.

아미노산(amino acid)으로는 GABA(γ-Aminobutyric acid : 혈압강하작용)와 L-canavanine(누에의 변태저지작용) 성분이 함유되어 있다. The amino acid contains GABA (γ-Aminobutyric acid) and L-canavanine (silk metabolism).

그리고 isoflavonoid(항균작용) 성분과 saponin( astragaloside : 강장작용) 성분이 들어 있다. It contains isoflavonoid (antibacterial) and saponin (astragaloside).

황기의 복용시 빈혈, 늑막염, 무월경, 위궤양, 위하수증, 저혈압 등의 질환이 호전되는 것으로 알려져 있다.When taking Astragalus, diseases such as anemia, pleurisy, amenorrhea, gastric ulcer, gastric hydration and hypotension are known to improve.

천궁은 혈액순환을 활발하게 하는 약으로 체내에 있는 악혈을 빨리 운반해서 없애고, 강한 살균작용으로 외과질환도 빨리 치유하며, 자궁수축 작용으로 산후에 피를 멎게 하는 효능을 지니고 있다. Cheongung is a drug that activates blood circulation and quickly removes the bleeding in the body, sterilizes the surgical disease quickly with strong sterilization, and has the effect of bleeding the blood after uterine contraction.

식물 전체에 쿠마린, 만니톨이 있고, 뿌리에 정유 1~2%(크니딜리디,네오크티딜리드, 리쿠스틸리드, 천궁산, 부틸푸탈리드, 천궁산에스테르 등)가 있다.There are coumarins and mannitol in the whole plant, and root oil contains 1 ~ 2% of essential oils (Knidylide, Neoctidlide, Licustilide, Cheongungsan, Butylphthalide, Cheungungsan ester, etc.).

천궁의 크니딜리드 등은 천궁의 고유한 냄새 성분으로 점막충혈작용이 있다. 이런 성질은 사람에게 있어서 진통, 진정작용으로 나타나고, 혈압을 내리고 말초혈관을 확장시킨다.Cnidylide of the uterus is a unique odor component of the hormonal mucosa has an action. This property appears in humans as analgesic, sedation, lower blood pressure and expand peripheral blood vessels.

천궁의 복용시 두통, 충농증, 신경쇠약증, 월경과소증, 협심증이 호전되는 것으로 알려져 있다.It is known that headache, purulent purpura, nervous breakdown, hypermenorrhea, and angina pectoris can be improved when taking the uterus.

오가피의 뿌리와 줄기에는 인삼과 비슷한 효과가 있고, 주요 성분은 트리테르페노이드계 배당체로 7종류가 밝혀졌고 에레오테로시드 A ? G로 명명되었다. 기타 생리활성 성분은 스테롤, 쿠마린(혈압강하, 진정작용), 시린진(항피로작용), 흥분작용), 세사민(기침 멎음), 하이페린(관상동맥 확장) 등이다. The roots and stems of Ogapi have a similar effect to ginseng, and the major components are triterpenoid glycosides. It was named G. Other physiologically active ingredients are sterols, coumarins (hypertensive, sedative), sirin (antifatigue), excitatory), sesamin (coughing), and hyperin (coronary dilation).

중추신경계통 흥분작용, 강장작용, 유기체의 비특이적 저항성을 높이는 작용, 힘줄과 뼈를 튼튼하게 하는 작용 등이 있는데, 다리를 쓰지 못할 때,팔 다리가 오그라든 때 쓰면 효과가 좋다. Central nervous system excitement, tonic action, increase the non-specific resistance of the organism, and strengthen the tendons and bones, etc. When the legs can not be used, when the limbs are large, the effect is good.

풍습을 없애고 기를 돋우며 뼈와 힘줄을 강하게 하며 허약성 부종이나 각종 마비증상의 치료와 생식기능 쇠약에 따른 각종 증상을 치료한다.It eliminates customs, promotes energy, strengthens bones and tendons, and treats fragile edema or various paralysis symptoms and various symptoms caused by reproductive insufficiency.

오가피의 복용시 노인들의 신경통, 변형성 관절염 '어른들의 각기, 남자의 음위(발기불능),여자의 음부소양증(가려움) ,방사선병 예방,어린이의 칼슘 결핍에 의한 발육부진,신체연약 (무력증상_ ,소아 척수마비 후유증에,소아 발육 부전증,당뇨병,류마티스성 관절염, 어지럼증,심장병 등이 호전되는 것으로 알려져 있다.Neuralgia in the elderly when taking Ogapi, deformed arthritis' adults in adults, men's genitals (inability to erectile), women's genital pruritus (itch), prevention of radiation disease, poor development of children due to calcium deficiency, physical weakness It is known that pediatric spinal palsy sequelae improve pediatric dysfunction, diabetes, rheumatoid arthritis, dizziness, and heart disease.

상황버섯은 소화기 계통의 암인 위암, 식도암, 십이지장암, 결장암, 직장암을 비롯한 간암의 절제 수술 후 화학요법을 병행할 때 면역기능을 항진시킨다. 또한 자궁출혈 및 대하, 월경불순, 장출혈, 오장 및 위장 기능을 활성화시키고 해독작용을 한다.Situation mushrooms increase immune function when chemotherapy is performed after resection of liver cancer, including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancer, which are cancers of the digestive system. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.

상황버섯에 있는 베타글루칸은 면역세포와 같은 면역기능에 영향을 미치는 많은 세포들을 활성화시켜 우리 몸에서 암세포 등을 공격하거나 증식을 억제한다.Beta-glucans in situational mushrooms activate many cells that affect immune function, such as immune cells, to attack cancer cells and suppress proliferation in our bodies.

상황버섯의 복용시 항암작용, 면역기능강화, 장기기능이 활성화되는 것으로 알려져 있다.
Situation mushrooms are known to activate anti-cancer, immune function, and organ function.

본 발명자들은 닭 특유의 비린내 또는 누린내를 없애는데 상기와 같은 한약재를 달인 물을 적량 사용하여 닭을 염지처리한 후, 일정 시간 동안 냉장 보관하게 되면 닭 특유의 비린내 또는 누린내를 없애는 데 효과적일 뿐만 아니라 상기 열거한 한약재 그 자체의 효능을 그대로 살릴 수 있음을 발견하고 본 발명을 완성하게 되었다.The present inventors used to remove the fishy fishy or fishy smell peculiar to the chicken, using the appropriate amount of the decoction of the above-mentioned herbs, salted the chicken, and then refrigerated for a certain period of time not only effective to remove the fishy fishy or fishy smell unique to the chicken The present invention has been completed by discovering that the medicinal herbs themselves can be used as they are.

따라서, 본 발명의 목적은 닭으로부터의 특유한 비린 맛을 없애는 동시에 인체에 보양되는 각 성분들이 상호 역작용 없이 인체에 유익하게 되는 닭을 제조하는 방법을 제공하는 데에 있다.
Accordingly, it is an object of the present invention to provide a method for producing a chicken, which eliminates the unique fishy taste from the chicken and at the same time, the components that are provided to the human body benefit the human body without interaction.

상기 및 그 밖의 목적을 달성하기 위하여, 본 발명은,In order to achieve the above and other objects,

(a) 닭 100중량부에 대하여 감초 0.03~0.07중량부, 황기 0.03~0.07중량부, 천궁 0.03~0.07 중량부, 오가피 0.01~0.025중량부 및 상황버섯 0.005~0.015중량부를 포함하는 한약재를 물 10중량부에 가하여 달인 후, 그 달인 물을 닭에 가하여 15~20분 동안 진공텀블러에서 염지하는 단계; 및(a) 10 to 10 parts by weight of a herbal medicine containing licorice 0.03 to 0.07 parts by weight, astragalus 0.03 to 0.07 parts by weight, Cheongung 0.03 to 0.07 parts by weight, Ogapi 0.01 to 0.025 parts by weight, and 0.005 to 0.015 parts by weight mushrooms After decoction in parts by weight, adding the decoction water to the chicken and soaking in a vacuum tumbler for 15 to 20 minutes; And

(b) 상기 단계 (a)로부터의 염지 처리된 닭을 소정의 포장 수단에 의해 포장한 후 0℃ 내지 4℃의 온도에서 냉장 보관함으로써 1시간 30분 내지 2시간 30분 동안 숙성시키는 단계를 포함하여, 닭의 비린 맛 또는 누린 맛 또는 향을 제거하는 방법.(b) aging for 1 hour 30 minutes to 2 hours 30 minutes by packaging the salted chicken from step (a) by a predetermined packaging means and refrigerated at a temperature of 0 ℃ to 4 ℃ To remove the fishy fishy taste or enjoyment.

본 발명의 바람직한 구체예에 있어, 상기 한약재를 달인 물은 닭 100중량부에 대하여 정백염 30중량%, 정백당 25중량%, 덱스트린, 산도조절제, 양파분말, 비프씨즈닝파우더, 마늘분말, 불고기소스맛씨즈닝, L-글루타민산나트륨, 핫스위트믹스, 갈릭오니온, 고춧가루, 간장분말, 생강분말 흑후추분말, 세리버리비프 챠드비프, 천연착향료, 케이엔페퍼, 전분 및 진저스파이스로 구성된 군으로부터 선택되는 1종 또는 2종 이상의 혼합 성분 45중량%로 구성된 염지제(이하, 염지제 I) 2.5 내지 3.5중량부의 양으로 처리한 후에 닭에 가해지는 것이 바람직하다. 이때, 상기 혼합 성분은 전체가 균등한 양으로 혼합되는 것이 바람직하다.In a preferred embodiment of the present invention, the water decoction of the herbal medicine is 30% by weight of white spirit salt, 25% by weight per white spirit, dextrin, acidity regulator, onion powder, beef seasoning powder, garlic powder, bulgogi sauce Taste seasoning, sodium L-glutamate, hot sweet mix, garlic onion, red pepper powder, soy powder, ginger powder black pepper powder, savory beef Chad beef, natural flavor, K & pepper, starch and ginger spice It is preferable to add to the chicken after processing in the amount of 2.5 to 3.5 parts by weight of the salting agent (hereinafter, the salting agent I) composed of 45% by weight of one or two or more mixed components. At this time, it is preferable that all of the mixed components are mixed in an equal amount.

다르게는, 상기 한약재를 달인 물은 닭 100 중량부에 대하여 정제염 29중량%, 정백당 23중량%, 산도조절제, L-글루타민산나트륨, 덱스트린, 양파분말, 전분, 마늘분말, 비프씨즈닝파우더, 쇠고기맛베이스, 케이앤페퍼믹스, 오니온 9493, 핫진저스파이스, 합성착향료 및 분리대두단백으로 구성된 군으로부터 선택되는 1종 또는 2종 이상의 혼합 성분 48중량%로 구성된 염지제(이하, 염지제 II) 2.5 내지 3.5중량부의 양으로 처리한 후에 닭에 가해지는 것이 바람직하다. 이때, 상기 혼합 성분은 전체가 균등한 양으로 혼합되는 것이 바람직하다.Alternatively, the decocted water is 29 wt% refined salt, 23 wt% per white, acidity regulator, sodium L-glutamate, dextrin, onion powder, starch, garlic powder, beef seasoning powder, beef flavor based on 100 parts by weight of chicken Dyeing agent consisting of 48% by weight of one or two or more mixed ingredients selected from the group consisting of base, K & Peppermix, Onion 9493, hot ginger spice, synthetic flavoring and soy protein isolated (hereinafter, dyeing agent II) 2.5 to It is preferably added to the chickens after treatment in an amount of 3.5 parts by weight. At this time, it is preferable that all of the mixed components are mixed in an equal amount.

본 발명에서 사용되는 감초, 황기, 천궁, 오가피 및 상황버섯은 각각 상기한 바와 같은 하한치 이하의 양으로 사용될 경우에 본 발명에서 달성하고자 하는 닭 특유의 비린맛 또는 누린내를 없애지 못하게 되고, 상한치 이상의 양으로 사용될 경우에는 오히려 각 성분으로 인한 냄새로 인해 그 성분의 냄새 또는 맛을 더 느끼게 하여, 한약재 자체에 대한 거부감을 느끼는 사람에게는 오히려 불리하다.Licorice, Astragalus, Cheongung, Ogapi and Situary mushrooms used in the present invention do not eliminate the fishy fishy taste or stinkiness peculiar to chickens to be achieved in the present invention when used in amounts below the lower limit as described above, respectively. When used as a rather odor due to the odor caused by each component to feel more the smell or taste of the ingredients, rather disadvantaged for those who feel a sense of rejection of the herbal medicine itself.

특히, 닭 100중량부에 대하여 상기 천궁은 0.05중량부, 상기 황기는 0.05중량부, 상기 감초는 0.05중량부, 상기 상황버섯은 0.01중량부, 상기 오가피는 0.015중량부의 양으로 사용하는 것이 가장 바람직하다.In particular, it is most preferably used in an amount of 0.05 parts by weight, 0.05 parts by weight, 0.05 parts by weight, 0.05 parts by weight, 0.01 parts by weight of the mushrooms and 0.015 parts by weight of the organza, with respect to 100 parts by weight of the uterus. Do.

본 발명에서 사용되는 진공텀블러는 본 기술분야에 널리 공지되어 있으며, 이러한 진공텀블러의 사용으로 닭의 염지 시간은 15분~20분으로 단축된다.
The vacuum tumbler used in the present invention is well known in the art, and the use of such a vacuum tumbler is reduced to 15 minutes to 20 minutes of the chicken salting time.

본 발명에 의해 염지 처리된 후 숙성 과정을 거친 닭의 경우 하기 표 3에서와 같이 닭 특유의 비린맛 또는 누린내가 느껴지지 않음을 확인할 수 있다. 또한, 본 발명에 의해 처리된 닭은 처리되는 한약재에 의해 그 자체로 시식하는 사람에게 건강상 유익할 것으로 기대된다.
In the case of chickens subjected to the aging process after being treated by the present invention, it can be confirmed that the fishy or fishy smell peculiar to chicken is not felt as shown in Table 3 below. In addition, the chickens treated by the present invention are expected to be of health benefit to those tasting on their own by the herbal medicines to be treated.

이하, 본 발명은 하기 실시예에 의해 보다 상세하게 설명된다. 하기 실시예는 본 발명을 설명하기 위한 것일 뿐, 본 발명이 하기의 실시예로 한정되는 것은 아니다.Hereinafter, the present invention is explained in more detail by the following examples. The following examples are only for illustrating the present invention, and the present invention is not limited to the following examples.

실시예 1Example 1

중량이 1kg인 닭을 깨끗이 씻어 준비하였다. 그런 다음, 감초 0.5g, 천궁 0.5g, 황기 0.5g, 상황버섯 0.1g 그리고 오가피 0.15g을 혼합한 후 생성된 한약재 혼합물을 정제수 100g에 넣고 3시간 동안 충분히 달였다. 한약재 혼합물을 정제수에 달인 물을 준비한 닭에 가한 후 20분 동안 진공텀플러에서 염지 처리하였다. 그런 다음, 염지 처리된 닭을 밀봉팩에 의해 단위 포장한 후 0℃에서 2시간 동안 냉장 보관함으로써 숙성시켰다. A chicken weighing 1 kg was washed and prepared. Then, 0.5 g of licorice, 0.5 g of Cheongung, 0.5 g of Astragalus, 0.1 g of S. mushrooms and 0.15 g of Ogapi were mixed, and the resulting herbal mixture was put in 100 g of purified water and thoroughly sweetened for 3 hours. The herbal mixture was added to the chicken prepared with decoction in purified water and then dyed in a vacuum tumbler for 20 minutes. The salted chickens were then packaged in sealed packs and matured by refrigeration at 0 ° C. for 2 hours.

실시예 2Example 2

실시예 1과 동일하게 처리하되, 한약재를 달인 물로 닭을 처리하기 전에 하기 표 1과 같이 정백염 30중량%, 정백당 25중량%, 덱스트린, 산도조절제, 양파분말, 비프씨즈닝파우더, 마늘분말, 불고기소스맛씨즈닝, L-글루타민산나트륨, 핫스위트믹스, 갈릭오니온, 고춧가루, 간장분말, 생강분말 흑후추분말, 세리버리비프 챠드비프, 천연착향료, 케이엔페퍼, 전분 및 진저스파이스가 균등량으로 포함된 혼합 성분 45중량%로 구성된 염지제(염지제 I) 30g으로 닭을 염지처리하였다.Treated in the same manner as in Example 1, but before treating the chicken with decoction of herbal medicine 30% by weight of white salt, 25% by weight per white, dextrin, acidity regulator, onion powder, beef seasoning powder, garlic powder, Bulgogi Sauce Flavoring Seasoning, L-Glutamate, Hot Sweet Mix, Garlic Onion, Chili Powder, Soy Powder, Ginger Powder, Black Pepper Powder, Three Beef Chad Beef Chickens were dyed with 30 g of dyeing agent (dying agent I) consisting of 45% by weight of the mixed components included.

염지제 I의 구성 성분 및 그 중량 비율Constituents of Flame Retardant I and its Weight Ratio 원재료명Raw material name 성분비율(중량%)Component ratio (wt%) 정제염Purified salt 30.030.0 정백당White sugar 25.025.0 덱스트린dextrin






단독으로 또는 혼합적으로 100중량%가 되게 하는 양






Amounts to 100 wt%, alone or in combination 산도조절제PH regulator 양파분말Onion Powder 비프씨즈닝파우더Beef Seasoning Powder 마늘 분말Garlic powder 소고기 분말Beef powder 불고기소스맛씨즈닝Bulgogi Sauce Flavoring Seasoning L-글루타민산나트륨Sodium L-Glutamate 핫스위트믹스Hot Sweet Mix 갈릭오니온Garlic Onion 고추가루Red pepper powder 간장 분말Soy powder 생강분말Ginger powder 흑후추분말Black pepper powder 세리버리비프Seribury Beef 챠드비프Chad Beef 천연착향료Natural Flavoring 케이엔페퍼K & Pepper 전분Starch 진저스파이스Ginger Spice 합계Sum 100100

실시예 3Example 3

실시예 1과 동일하게 처리하되, 한약재를 달인 물로 닭을 처리하기 전에 하기 표 2에서와 같이 정제염 29중량%, 정백당 23중량%, 산도조절제, L-글루타민산나트륨, 덱스트린, 양파분말, 전분, 마늘분말, 비프씨즈닝파우더, 쇠고기맛베이스, 케이앤페퍼믹스, 오니온 9493, 핫진저스파이스, 합성착향료 및 분리대두단백이 균등량으로 포함된 혼합 성분 48중량%로 구성된 염지제(염지제 II) 30g으로 닭을 염지 처리하였다.Treated in the same manner as in Example 1, before treating the chicken with decoction of herbal medicine 29% by weight of purified salt, 23% by weight per white, acidity regulator, sodium glutamate, dextrin, onion powder, starch, garlic 30 g of dyeing agent (dye II) consisting of 48% by weight of mixed ingredients containing powder, beef seasoning powder, beef flavor base, K & Peppermix, Onion 9493, hot ginger spice, synthetic flavor and separated soy protein Chickens were salted.

염지제 II의 구성 성분 및 그 중량비율Constituents of Dyeing Agent II and Their Weight Ratio 원재료명Raw material name 성분비율(중량%)Component ratio (wt%) 정제염Purified salt 29.0029.00 정백당White sugar 23.0023.00 산도조절제PH regulator



단독으로 또는 혼합적으로 100중량%가 되게 하는 양



Amounts to 100 wt%, alone or in combination L-글루타민산나트륨Sodium L-Glutamate 덱스트린dextrin 양파 분말Onion powder 전분Starch 마늘 분말Garlic powder 비프씨즈닝 파우더Beef Seasoning Powder 쇠고기맛 베이스Beef Flavor Base 케이앤페퍼믹스K & Pepper Mix 오니온9493Onion 9493 핫진저스파이스Hot Ginger Spice 합성착향료Synthetic Flavoring Agent 분리대두단백Soy Protein Isolate 합계Sum 100.00100.00

비교예 1 내지 5Comparative Examples 1 to 5

실시예 1에서 사용한 한약재를 한가지씩 생략하고 실시예 1에서와 같은 방법으로 닭을 염지처리한 후 실시예 1의 숙성 과정을 생략하였다.The herbal medicine used in Example 1 was omitted one by one, and after the chicken was dyed in the same manner as in Example 1, the ripening process of Example 1 was omitted.

실험예Experimental Example

평가evaluation

실시예 1 내지 3 및 비교예 1 내지 5에 의해 처리된 닭을 통상의 조리법에 따라 튀긴 후 패널 100명에게 각각 시식시킨 후 닭의 비린내 유무를 평가하도록 하였다. 평가방식은 닭의 비린내 또는 누린내의 정도를 0점부터 5점까지로 부여함으로써 평가하게 하였다. 여기서 0점은 비린내 또는 누린내가 나지 않음을 의미하고, 5점은 비린내가 많이 남을 의미한다. 그 결과는 하기 표 3에 제시되어 있다.Chickens treated in Examples 1 to 3 and Comparative Examples 1 to 5 were fried in accordance with a conventional recipe and then tasted to the panel of 100 people to evaluate the fishy presence of the chickens. The evaluation method was made by assigning the degree of fishy or nurinity of chicken from 0 to 5 points. Here, 0 means fishy or no fishy, and 5 points means a lot of fishy. The results are shown in Table 3 below.

패널 테스트 결과Panel test results 실시예Example 평균 평점Average rating 실시예 1Example 1 0.30.3 실시예 2Example 2 0.20.2 실시예 3Example 3 0.20.2 비교예 1Comparative Example 1 22 비교예 2Comparative Example 2 22 비교예 3Comparative Example 3 33 비교예 4Comparative Example 4 22 비교예 5Comparative Example 5 1One

상기 표 3을 통해 알 수 있는 바와 같이, 본 발명에 따른 실시예 1 내지 3과 같이 염지 처리된 닭에 의해 염지 처리한 후에 조리된 통닭이 비교예 1 내지 5와 같이 염지 처리된 닭에 의해 염지 처리한 후에 조리된 통닭 보다 비린내 또는 누린내가 훨씬 덜 나는 것으로 확인되었다.As can be seen from Table 3, the cooked chicken after salting by the salt-treated chicken as in Examples 1 to 3 according to the present invention is salted by the salt-treated chicken as in Comparative Examples 1 to 5 After treatment it was found to be much less fishy or smelly than cooked whole chicken.

Claims (6)

(a) 닭 100중량부에 대하여 감초 0.03~0.07중량부, 황기 0.03~0.07중량부, 천궁 0.03~0.07 중량부, 오가피 0.01~0.025중량부 및 상황버섯 0.005~0.015중량부를 포함하는 한약재를 물 10중량부에 가하여 달인 후, 그 달인 물을 닭에 가하여 15~20분 동안 진공텀블러에서 염지하는 단계; 및
(b) 상기 단계 (a)로부터의 염지 처리된 닭을 소정의 포장 수단에 의해 포장한 후 0℃ 내지 4℃의 온도에서 1시간 30분 내지 2시간 30분 동안 냉장 보관함으로써 숙성시키는 단계;
를 포함하여, 비린내 또는 누린내가 제거된 닭을 제조하는 방법.
(a) 10 to 10 parts by weight of Chinese herbal medicine containing licorice 0.03 to 0.07 parts by weight, astragalus 0.03 to 0.07 parts by weight, Cheongung 0.03 to 0.07 parts by weight, Ogapi 0.01 to 0.025 parts by weight and mushroom mushrooms 0.005 to 0.015 parts by weight After decoction in parts by weight, adding the decoction water to the chicken and soaking in a vacuum tumbler for 15 to 20 minutes; And
(b) ripening the salted chicken from step (a) by packaging in a predetermined packaging means and then refrigerated for 1 hour 30 minutes to 2 hours 30 minutes at a temperature of 0 ℃ to 4 ℃;
Including, fishy or fishy chicken is removed.
제 1항에 있어서, 상기 한약재를 달인 물은 닭 100중량부에 대하여 정백염 30중량%, 정백당 25중량%, 덱스트린, 산도조절제, 양파분말, 비프씨즈닝파우더, 마늘분말, 불고기소스맛씨즈닝, L-글루타민산나트륨, 핫스위트믹스, 갈릭오니온, 고춧가루, 간장분말, 생강분말 흑후추분말, 세리버리비프 챠드비프, 천연착향료, 케이엔페퍼, 전분 및 진저스파이스로 구성된 군으로부터 선택되는 1종 또는 2종 이상의 혼합 성분 45중량%로 구성된 염지제(염지제 I) 2.5 내지 3.5중량부의 양으로 처리한 후에 닭에 가해지는 것을 특징으로 하는 방법.
The method of claim 1, wherein the water decoction is herbal weight 30% by weight, 100% by weight per white salt, 25% by weight, dextrin, acidity regulator, onion powder, beef seasoning powder, garlic powder, roasted meat sauce seasoning Sodium L-Glutamate, Hot Sweet Mix, Garlic Onion, Red Pepper Powder, Soy Powder, Ginger Powder Black Pepper Powder, Three Beef Chad Beef, Natural Flavouring, K & P Pepper, Starch and Ginger Spice Method applied to the chickens after treatment with an amount of 2.5 to 3.5 parts by weight of a dyeing agent (dying agent I) consisting of 45% by weight of two or more mixed ingredients.
제 2항에 있어서, 상기 한약재를 달인 물은 닭 100 중량부에 대하여 정제염 29중량%, 정백당 23중량%, 산도조절제, L-글루타민산나트륨, 덱스트린, 양파분말, 전분, 마늘분말, 비프씨즈닝파우더, 쇠고기맛베이스, 케이앤페퍼믹스, 오니온 9493, 핫진저스파이스, 합성착향료 및 분리대두단백으로 구성된 군으로부터 선택되는 1종 또는 2종 이상의 혼합 성분 48중량%로 구성된 염지제(염지제 II) 2.5 내지 3.5중량부의 양으로 처리한 후에 닭에 가해지는 것을 특징으로 하는 방법.
The method of claim 2, wherein the decoction of the herbal medicine is 29% by weight tablet salt, 23% by weight per white sugar, acidity regulator, sodium L- glutamate, dextrin, onion powder, starch, garlic powder, beef seasoning powder Dyeing agent consisting of 48% by weight of one or more mixed ingredients selected from the group consisting of Beef Flavor Base, K & Pepper Mix, Onion 9493, Hot Ginger Spice, Synthetic Flavor and Separate Soy Protein (Dyeing Agent II) 2.5 To 3.5 parts by weight of chicken after the treatment.
제 2항 또는 제 3항에 있어서, 상기 혼합 성분은 균등한 양으로 전체가 포함되어 혼합되는 것을 특징으로 하는 방법.
4. A method according to claim 2 or 3, wherein the mixed ingredients are mixed in a uniform amount in their entirety.
제 1항 내지 제 3항 중의 어느 한 항에 있어서, 상기 물이 정제수인 것을 특징으로 하는 방법.
The method according to any one of claims 1 to 3, wherein the water is purified water.
제 1항 내지 제 3항 중의 어느 한 항에 있어서, 닭 100중량부에 대하여 상기 천궁은 0.05중량부, 상기 황기는 0.05중량부, 상기 감초는 0.05중량부, 상기 상황버섯은 0.01중량부, 상기 오가피는 0.015중량부의 양으로 사용되는 것을 특징으로 하는 방법.The method according to any one of claims 1 to 3, wherein the uterus is 0.05 parts by weight, the sulfur is 0.05 parts by weight, the licorice is 0.05 parts by weight, and the situation mushroom is 0.01 parts by weight, based on 100 parts by weight of chicken. The agapi is used in an amount of 0.015 parts by weight.
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KR101389138B1 (en) * 2012-10-11 2014-05-27 김옥련 Method of manufacturing Samgyetang with inbricated hydnum and abalone
WO2014098451A1 (en) * 2012-12-18 2014-06-26 Park Jung Geun Curing agent for meat and meat-curing method using same
KR101495731B1 (en) * 2012-12-18 2015-02-25 박정근 Agent for curing fried chicken and method for curing Fried Chicken using the same

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