KR20180125233A - Sauce composition for braised spicy chicken with vegetables having enhanced sensuality, safety and functionality, comprising the heat-treated garlic, heat-treated onion, apple and oriental herbs, and producing method thereof - Google Patents
Sauce composition for braised spicy chicken with vegetables having enhanced sensuality, safety and functionality, comprising the heat-treated garlic, heat-treated onion, apple and oriental herbs, and producing method thereof Download PDFInfo
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- KR20180125233A KR20180125233A KR1020170059826A KR20170059826A KR20180125233A KR 20180125233 A KR20180125233 A KR 20180125233A KR 1020170059826 A KR1020170059826 A KR 1020170059826A KR 20170059826 A KR20170059826 A KR 20170059826A KR 20180125233 A KR20180125233 A KR 20180125233A
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- chicken
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- juice
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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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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Abstract
Description
본 발명은 관능성, 기능성이 우수하면서도 카라멜 색소를 사용하지 않아 안전성이 우수한 찜닭용 소스 조성물, 이의 제조 방법 및 이를 이용한 찜닭의 제조 방법에 관한 것으로서, 보다 구체적으로는, 간장, 물엿, 흑설탕, 맛술, 다진마늘에 지황 및 감초 추출물을 첨가한 한방약재 소스에 흑마늘즙, 흑양파즙, 사과즙을 첨가하고 이를 저온 숙성하여 제조된 찜닭용 소스와 그 제조 방법, 그리고 이를 이용한 찜닭의 제조 방법에 관한 것이다.The present invention relates to a sauce composition for saute chicken which is excellent in functionality and safety without using a caramel coloring agent, a method for preparing the sauce composition, and a method for producing sauteed chicken using the sauce composition. More specifically, , A sauce for steamed chicken prepared by adding black garlic juice, black onion juice, and apple juice to a herbal medicine sauce added with chopped and licorice extract to chopped garlic, a preparation method thereof, and a preparation method of steamed chicken using the same .
닭고기는 맛이 담백하면서도, 영양적으로 우수하며, 가격이 싸서 쉽게 구입 가능하며, 고품질의 고기를 대량생산할 수 있어 주요한 단백질 공급원으로 이용되고 있다. 실제 닭고기는 100g 중 단백질 함량이 19g, 지방질은 10.6g이며, 칼슘 10mg, 인 170mg, 나트륨 66mg, 비타민 A 50I.U., 비타민 B1 0.20mg, 비타민 B2 0.21mg을 함유하고 있다고 알려져 있으며(식약처 식품안전나라, 식품영양성분DB), 그 중 식감이 나쁜 닭가슴살을 포함한 살코기는 100g 중 단백질 함량이 24g, 지방질은 1.4g이며, 칼슘 11mg, 인 110mg, 나트륨 58mg, 비타민 A 47I.U., 비타민 B1 0.20mg, 비타민 B2 0.21mg 등을 함유하여 영양적으로 더욱 우수하며, 소화 흡수도 잘되면서 다이어트 하는 사람에게 좋다고 알려져 있다. 최근에는 닭고기의 콜라겐 성분이 피부미용에 도움을 주며, 관절을 포함한 세포조직의 생성 및 각종 질병을 예방한다고 보고된 바 있다(한국계육협회, 월간닭고기 2009, 15: 110-111). Chicken is easy to buy because it is cheaper, nutritious, cheaper, and can be mass produced with high quality meat, making it a major source of protein. Actually, chicken is known to contain 19 g of protein and 10.6 g of lipid, 10 mg of calcium, 170 mg of phosphorus, 66 mg of sodium, 50 IU of vitamin A, 0.20 mg of vitamin B1 and 0.21 mg of vitamin B2 Food safety, DB, food nutritional component DB), among which the lean meat including chicken breast with poor texture is 24g in protein content and 1.4g in fat, calcium 11mg, phosphorus 110mg, sodium 58mg, vitamin A 47I.U., Vitamin B1 0.20mg, and vitamin B2 0.21mg, including nutritionally better, digestion and absorption is also good for people who are known to diet is good. Recently, chicken collagen composition has been reported to help skin beauty and prevent the formation of joint tissue and various diseases (Korea Meat Association, Monthly Chicken 2009, 15: 110-111).
한편, 닭고기는 다양한 방법으로 조리되는데, 삼계탕과 같은 탕류, 치킨, 양념통닭 등의 튀김류, 및 국물이 있는 찜닭 등으로 만들어진다. 이중에서도 찜닭은 손질한 닭고기에 소스, 채소, 양념을 섞어 가열하면서 졸여 만들게 되며, 이때 소스가 닭고기에 깊이 스며들어야 맛있는 찜닭을 제조할 수 있으며, 졸이는 과정 중에 향미와 색상이 더욱 먹음직스럽게 된다. 특히, 튀김닭이나, 삼계탕에서의 가슴살과 같은 식감이 나쁜 부위도, 찜닭 요리에서는 소스가 잘 스며들게 되면 식감과 향미가 좋아지게 된다. 그러나, 종래의 시판 찜닭 소스는 살코기 내부까지 깊숙이 소스가 스며들지 않는 문제점이 있으며, 또한 향미와 색상을 위해 화학첨가물을 첨가하기도 하여 소비자로부터 환영받지 못하는 실정이다. 따라서, 관능성과 살코기 침투성이 우수하면서도, 안전성과 효능이 확인된 천연물을 이용한 찜닭용 소스 개발이 필요한 상황이다. On the other hand, chicken is cooked in a variety of ways, such as Samgyetang, hot water, chicken, fried foods such as seasoned chicken, and steamed chicken with soup. Among them, steamed chicken is mixed with sauce, vegetables, and seasoning and cooked while boiling. In this case, the sauce must be deeply ingested into the chicken to make a delicious steamed chicken, and the flavor and color become more delicious during the process of dipping. Especially, even in the case of fried chicken or chicken breast in Samgyetang, the texture and flavor of the chicken is better when the sauce is well absorbed. However, the conventional commercially available steamed chicken sauce has a problem that the sauce does not penetrate deeply into the fleshy meat, and chemical additives are added for flavor and color, which is not welcomed by consumers. Therefore, it is necessary to develop a sauce for sauteed chicken, which has excellent sensory properties and permeability to lean meat, and uses natural products which are confirmed to have safety and efficacy.
현재까지 찜닭용 소스는 간장과 천일염, 설탕, 액상과당, 소금, 물의 조성물에 카라멜 색소와 다양한 향신료를 첨가하여 제조한 것이 대부분이며, 최근에는 양파엑기스, 파인애플 농축액 등 과채류 농축액을 첨가하고 있다. 반면, 돼지갈비 소스 등에는 배퓨레, 사과퓨레 등이 첨가되고 있으나, 현재까지, 흑마늘즙, 흑양파즙, 사과즙을 첨가하여, 새콤달콤하면서도 먹음직스러운 색상과 향미를 나타내며, 소스가 살코기에 깊숙이 스며들 수 있게 만든 찜닭 소스는 알려진 바 없다. 더구나, 물과 카라멜 색소 대신, 지황과 감초의 열수 추출물을 이용하여 소스의 안전성과 향미, 기능성을 강화한 보고도 없는 실정이다. Until now, sautéed chicken sauce was mainly prepared by adding caramel color and various spices to a composition of soy sauce, sun salt, sugar, liquid fructose, salt and water. Recently, a concentrated fruit and vegetable such as onion extract and pineapple concentrate have been added. On the other hand, pork ribs and sauce are supplemented with bacon puree and apple puree, but until now, black garlic juice, black onion juice and apple juice have been added to show sweet and sour taste and flavor. There is no known sauteed chicken sauce. Moreover, instead of water and caramel coloring, there is no report on enhancing the safety, flavor, and functionality of sauces using hydrothermal extracts of ginseng and licorice.
한편, 현재까지 찜닭 소스에 관련한 연구 논문은 알려진 바 없으며, 관련특허로는 대한민국 등록특허 제10-1589522호에 [참마와 소맥분을 포함하는 찜닭 소스 및 이것의 제조방법]에 참마와 소맥분의 흡착력 및 점성에 의하여 소스를 찜닭 고기 내부로 깊게 스며들게 하며, 찜닭 육수에 점성과 식감을 높이며, 찜닭의 질감과 맛을 더욱 좋게 할 수 있는 효과가 알려져 있으며, 등록특허 제10-1521503호에 [오징어먹물 찜닭의 제조방법]에는 오징어먹물을 포함하는 소스 제조법 등이 알려져 있다. 한편, 민간에서 카라멜색소를 첨가하지 않고, 흑마늘즙과 팔각향을 첨가하여 만든 찜닭용 소스 제조가 공개되어 있다(http://blog.naver.com/shopperji/220601656017). 그러나, 현재까지 간장, 물엿, 흑설탕, 맛술, 흑마늘, 지황 및 감초 추출물에 흑마늘즙, 흑양파즙, 사과즙을 첨가하고, 이를 저온 숙성하여 관능성, 안전성, 기능성 및 살코기 침투력이 우수한 찜닭용 소스 조성물에 대해서는 알려진 바 없다. In the meantime, research papers relating to steamed chicken sauce have not been known so far. As related patents, Korean Patent No. 10-1589522 [steamed chicken sauce containing yam and wheat flour and its preparation method] It is known that the sauce deeply permeates into the inside of the steamed chicken meat by the viscosity, the viscosity and the texture of the steamed chicken meat are enhanced, and the texture and taste of the steamed chicken are improved. In the patent No. 10-1521503, , A sauce preparation method including squid ink is known. On the other hand, in the private sector, the production of sauteed chicken sauce made by adding black garlic juice and octagonal incense without adding caramel pigment is disclosed (http://blog.naver.com/shopperji/220601656017). However, a sauce composition for saute chicken having superior functionality, safety, functionality and lean penetration ability by adding black garlic juice, black onion juice and apple juice to soy sauce, starch syrup, brown sugar, sake extract, black garlic, Is not known.
한편, 본 발명 조성물의 일종인 지황은 쌍떡잎 식물 통화식물목 현삼과의 여러해살이풀로, 중국이 원산지이며, 뿌리를 약용, 식용으로 사용하고 있다. 한방에서 뿌리 생것을 생지황, 건조시킨 것을 건지황, 쪄서 말린 것을 숙지황이라 하며, 건지황은 피를 맑게 하고, 뭉쳐 있는 어혈을 풀어주는데 최고의 명약으로 치며, 숙지황은 보혈제로, 허약체질, 성장 발육부진, 치매, 조루증, 발기부전 등에 이용되고 있다. 지황에는 이리도이드배당체인 카랄폴 및 만니톨, 레흐마닌이 있으며, β-시로스테롤, 스리그마스테롤, 얀텐스테롤 등의 성분이 유용 성분으로 보고되어 있으며, 이를 열수로 추출하는 경우 추출액은 은은한 맛과 짙은 간장색을 나타낸다. On the other hand, Chinese cabbage, which is a kind of the composition of the present invention, is a perennial plant of the Chinese cabbage plant, the Chinese cabbage plant, and the root is used for medicinal and edible purposes. It is said that it is the best medicine to cleanse the blood, and it is the best medicine to relieve the clotted blood, and it is a blood-keeping agent. It is weak in constitution, poor growth and development, dementia , Premature ejaculation, and erectile dysfunction. In the case of rhubarb, there are chalalpol, mannitol, and lehmanin, which are iridoid glycosides, and β-cilosterol, threergasterol, xantosterol, etc. have been reported as useful ingredients. When extracting with hot water, the extract has a pale flavor and a dark Represents liver color.
또한, 본 발명 조성물의 일종인 감초는 콩과에 속하는 다년생 초본식물인 감초(Glycyrrhiza uralensis Fischer), 또는 기타 동속식물의 뿌리와 줄기 일부를 말하며, 특이한 상쾌한 향과 단맛을 나타낸다. 한방에서는 껍질이 붙은 채로, 또는 껍질을 벗겨서 사용하며, 약리작용으로는 해독작용, 간염, 두드러기, 피부염, 습진, 진해·거담, 근육이완, 이뇨작용, 항염작용이 있으며 소화성궤양을 억제한다고 알려져 있다. 특히, 단맛을 내는 글리시리진은 해독작용, 항염증 작용, 혈압강화 작용, 진해 및 진통 작용 등이 알려져 있다. 실제 감초는 모든 약물과 잘 배합되어 중화작용을 나타내어, 한방에서는 "약방의 감초"라는 속담이 있을 만큼 다양하게 사용된다. In addition, licorice, which is a kind of the composition of the present invention, refers to a part of root and stem of licorice (Glycyrrhiza uralensis Fischer) or perennial herbaceous plant belonging to soybean family, and exhibits a unique refreshing fragrance and sweet taste. It is known to inhibit peptic ulcers, with peeled or peeled skin, and detoxifying action, hepatitis, urticaria, dermatitis, eczema, shinhae, germane, muscle relaxation, diuretic action, anti-inflammatory action . Particularly, sweetness of glycyrrhizin is known to be detoxification, anti-inflammatory action, blood pressure-enhancing action, shrinkage and analgesic action. Actual licorice is harmonized with all medicines and neutralizing effect, and it is used variously in one room to make a proverb called "licorice of drugstore".
또한, 본 발명 조성물의 일종인 흑마늘은 밀폐조건의 고온에서 마늘을 증숙처리 후 건조하여 제조된 것으로, 흑마늘은 생마늘에 비해 자극성은 감소되면서 폴리페놀과 같은 유용성분은 증가되고 카라멜 색소를 대신하면서도 관능성은 증가되어 찜닭 소스 제조에 적합하다. 흑마늘은 강력한 항산화 활성 및 항균작용이 보고(강재란 외, 2012, 경상대학교 석사논문)되어 소스의 저장성 증대에도 기여한다. Also, the black garlic, which is a kind of the composition of the present invention, is prepared by treating the garlic at a high temperature in a sealed condition and then drying the black garlic, while the irritation of black garlic is decreased as compared with that of fresh garlic, and useful components such as polyphenols are increased, The quality is increased and it is suitable for making steamed chicken sauce. Black garlic has a strong antioxidant activity and antimicrobial activity (Kang Jae Ran et al., 2012, Master's thesis of Gyeongsang National University), which contributes to the increase of storage stability of sauce.
또한, 본 발명 조성물의 일종인 흑양파는 밀폐조건의 고온에서 증숙처리 후 건조하여 제조된 것으로, 흑양파는 생양파에 비해 자극성은 감소되면서 폴리페놀과 같은 유용성분은 증가되고(대한민국 등록특허 제10-0989865호), 카라멜 색소를 대치하면서도 관능성은 증가되어 찜닭 소스 제조에 적합하다. In addition, the black onion which is a kind of the composition of the present invention was prepared by drying after steam treatment at a high temperature in an airtight condition. The black onion has a reduced irritancy as compared with raw onion, and a useful ingredient such as polyphenol is increased 10-0989865), but the sensory properties are increased while replacing the caramel pigment, which makes it suitable for making steamed chicken sauce.
또한 본 발명 조성물의 일종인 사과는 쌍떡잎식물 장미목 장미과 낙엽교목 식물인 사과나무의 열매를 말하며, 수용성 식이섬유, 유기산, 및 미네랄을 다량 함유하고 있다. 이 중 칼륨은 몸속의 염분을 배출시켜 고혈압 예방과 치료에 도움을 주며, 수용성 식이섬유인 펙틴은 콜레스테롤 배출에 기여하며, 페놀산은 체내의 불안정한 유해산소를 무력화시켜 뇌졸중을 예방한다. 또한, 사과에 함유된 케세틴은 폐기능을 강하게 하여 담배연기나 오염물질로부터 폐를 보호해준다. 또한, 피로물질을 제거해주는 유기산과 피부미용에 좋은 비타민 C도 다량 함유되어 있다. 따라서, 사과즙은 흑마늘, 흑양파의 쓴맛을 잡아주고 새콤달콤함을 제공하며, 우수한 항산화 활성을 나타내어 (권오준, 한국식품저장유통학회지, 23, 585-590), 소스의 안정화에 기여한다.Also, the apple, which is a kind of the composition of the present invention, is fruit of apple tree which is a deciduous plant rosaceae rose and deciduous tree plant, and contains a large amount of water-soluble dietary fiber, organic acid, and mineral. Among these, potassium releases salt in the body to help prevent and treat hypertension. Pectin, which is a water soluble fiber, contributes to cholesterol. Phenolic acid prevents stroke by preventing the unstable harmful oxygen in the body. In addition, the ketethin contained in apples strengthens the pulmonary function and protects lungs from tobacco smoke and pollutants. It also contains organic acids to remove fatigue substances and vitamin C, which is good for skin cosmetics. Therefore, apple juice catches the bitter taste of black garlic and black onion, provides sour sweetness, and exhibits excellent antioxidant activity (Kwon Oh-jun, Journal of the Korean Society of Food Storage and Distribution, 23, 585-590).
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 카라멜 색소를 사용하지 않고, 지황, 감초의 한방 추출물에 간장, 물엿, 흑설탕, 맛술, 다진마늘을 첨가하고, 이후, 흑마늘즙, 흑양파즙, 사과즙을 첨가하고 이를 저온 숙성하여 제조하는 관능성, 안정성, 기능성이 우수한 찜닭용 소스 및 이의 제조 방법과 상기 소스를 이용한 찜닭의 제조 방법을 제공하고자 하는 것이다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for producing a Chinese cabbage extract, To provide safflower sauce having superior functionality, stability and functionality, which is prepared by adding black garlic juice, black onion juice, and apple juice, and aging the juice at low temperature, a process for producing the same, and a process for producing steamed chicken using the sauce .
상기와 같은 과제를 해결하기 위하여, 본 발명은 지황 및 감초 열수 추출물 100중량부에 대하여, 간장 10~14중량부, 물엿 3~7중량부, 흑설탕 1~3중량부, 맛술 3~7중량부, 다진마늘 2~6중량부, 흑마늘즙 1~5중량부, 흑양파즙 1~5중량부 및 사과즙 1~5중량부를 포함하는 찜닭용 소스 조성물을 제공한다.In order to solve the above-mentioned problems, the present invention provides a process for preparing a mixture of 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of liquorice, 2 to 6 parts by weight of chopped garlic, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice.
상기 지황 및 감초 열수 추출물은 지황 1~5중량%, 감초 0.2~1중량% 및 잔여의 물을 혼합한 후 가열하여 제조되는 것이 바람직하다.It is preferable that the hydrolyzate of lupine and licorice is prepared by mixing 1 ~ 5 wt% of rhizome, 0.2 ~ 1 wt% of licorice and remaining water and heating.
또한, 본 발명은 (1) 지황 1~5중량%, 감초 0.2~1중량% 및 잔여의 물을 혼합한 후 가열하여 지황 및 감초 열수 추출물을 제조하는 단계; (2) 지황 및 감초 열수 추출물 100중량부에 대하여, 간장 10~14중량부, 물엿 3~7중량부, 흑설탕 1~3중량부, 맛술 3~7중량부, 다진마늘 2~6중량부, 흑마늘즙 1~5중량부, 흑양파즙 1~5중량부 및사과즙 1~5중량부를 혼합하는 단계; 및 (3) 저온 숙성하는 단계를 포함하는 찜닭용 소스의 제조 방법을 제공한다.Also, the present invention provides a method for preparing a mixture of (1) 1 to 5% by weight of rhizome, 0.2 to 1% by weight of licorice, and heating the mixture after the remaining water is mixed to prepare a rhizome and licorice extract; (2) 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of garlic, 2 to 6 parts by weight of chopped garlic, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice; And (3) low-temperature aging.
또한, 본 발명은 (1) 닭을 세척하고 절단하는 단계; (2) 상기 기재된 찜닭용 소스의 제조 방법에 따라 제조된 찜닭용 소스에 절단된 닭을 침지하는 단계; 및 (3) 가열하여 찜닭을 제조하는 단계를 포함하는 찜닭의 제조 방법을 제공한다.The present invention also relates to a method for producing a chicken, comprising: (1) washing and cutting a chicken; (2) immersing the chopped chicken in the sauce for chicken prepared according to the above-described method for producing sauce for roast chicken; And (3) heating the chicken to prepare a steamed chicken.
본 발명의 찜닭용 소스는, 본 명세서의 실시예를 통해 증명된 바와 같이, 기존의 소스에 비해 카라멜 색소 대신 한방 추출물, 흑마늘즙, 흑양파즙, 사과즙을 사용하여 찜닭 특유의 색상과 향미를 나타내어 소비자 선호도가 높으며, 새콤달콤하면서도 깊은 맛을 나타내어 관능성이 우수하며, 살코기 내부까지 소스 침투가 용이하며, 높은 함량의 폴리페놀 성분에 의한 우수한 항산화 효과를 나타내므로, 식품 산업상 매우 유용한 발명이다.As has been proved through the examples of the present invention, the sauce for sautéed chicken of the present invention shows a unique color and flavor of steamed chicken by using herbal extract, black garlic juice, black onion juice, and apple juice instead of caramel color instead of the conventional sauce It is a very useful invention in the food industry because it has a high consumer preference, excellent sweetness with a sweet and sour taste, excellent sensory properties, easy penetration of the source into the lean meat, and excellent antioxidative effect by a high content of polyphenol component.
도 1은 다양한 한약재 조성물을 열수 추출한 후의 사진도이다. 좌측으로부터 표 1의 한약재 조성에 따른 열수 추출물을 나타낸다.
도 2는 개발된 찜닭용 소스의 저온 숙성 기간별 색상의 변화를 보여주는 사진도이다. 좌측으로부터 0, 2, 4, 6, 8, 12일간 저온 숙성된 상태를 나타낸다.
도 3은 최종 개발된 찜닭용 소스와 기존 시판 육류용 소스를 비교한 사진도이다. 좌측으로부터 표 5에 기재된 소스를 순서대로 나타내었다. Fig. 1 is a photograph showing the composition after hydrothermal extraction of various herbal composition compositions. From the left, the hot water extract according to the composition of herbal medicines in Table 1 is shown.
FIG. 2 is a photograph showing the change in color of the sauce for the steamed chicken developed according to the low temperature aging period. FIG. It shows a state of low temperature aging for 0, 2, 4, 6, 8, and 12 days from the left.
FIG. 3 is a photograph showing a comparison between the source of the recently developed steam chicken and the source of the existing commercial meat. FIG. From the left, the sources described in Table 5 are shown in order.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자들은 기존 찜닭용 소스에서 사용하고 있는 카라멜 색소를 사용하지 않고 지황 및 감초의 한방 추출물, 흑마늘즙, 흑양파즙, 사과즙을 사용하여, 먹음직스러운 찜닭 특유의 색상과 향미를 나타내어 소비자 선호도가 높으며, 새콤달콤하면서도 깊은 맛을 나타내고, 살코기 내부까지 소스 침투가 용이하면서도, 우수한 항산화 효과를 나타내는 찜닭용 소스를 개발하기 위해, 오랜 기간 소스를 제조하여 관능성, 기능성, 색상 안정성을 평가한 결과, 최종적으로 한방 추출물에 간장, 물엿, 흑설탕, 맛술, 다진마늘, 흑마늘즙, 흑양파즙, 사과즙의 최적 배합비를 완성하였다. 이때, 한방 추출물의 경우 다양한 한방 재료를 평가한 결과, 지황 및 감초를 열수 추출하는 것이 바람직하였다. The inventors of the present invention have found that the use of the Chinese cabbage extract, black garlic juice, black onion juice, and apple juice of Chinese cabbage and licorice without using the caramel color used in the sauces for the traditional Chinese steam chicken, Functional, and color stability of sauces for a long period of time in order to develop a sauce for sauteed chicken which shows a high sweetness, high sweetness and sweet taste, easy penetration of sauce into the meat, and excellent antioxidative effect. , And finally the optimum blending ratio of soy sauce, syrup, brown sugar, garlic, chopped garlic, black garlic juice, black onion juice, and apple juice was completed in the herbal extract. At this time, in the case of the oriental herb extract, it was preferable to extract the oriental herb and licorice by hot water.
이후 제조된 찜닭용 소스를 저온 숙성하면서, 이화학적 특성, 관능성 및 색차를 평가하였으며, 저온 숙성중 일반세균이 사멸하여 미생물 위해성이 감소함을 확인하였다. 최종 제조된 찜닭용 소스는 기존의 시판 찜닭용 소스 및 육류용 소스와 이화학적 특성, 유용성분 함량 및 항산화 활성을 비교 평가하였으며, 그 결과 본 발명의 개발 소스는 기존의 소스들보다 먹음직스러운 색상과 함께 우수한 관능성 및 기능성을 나타냄을 확인하였다. 또한, 개발된 찜닭용 소스로 조리한 찜닭은 기존 소스로 조리한 찜닭과는 달리 가슴살까지 소스가 침투되어 식감과 향미가 우수해짐을 확인하였다. After the fermentation, the fermented chicken sauce was evaluated for its physicochemical properties, sensory properties and color difference while matured at low temperature, and it was confirmed that microbial risk was reduced due to the extinction of general bacteria during low temperature fermentation. The source of the final prepared steamed chicken was compared with the conventional commercial steamed chicken sauce and meat sauce with respect to their physicochemical properties, useful ingredient content and antioxidant activity. As a result, the development source of the present invention is more favorable than the conventional sauce Together with excellent functionality and functionality. In addition, the steamed chicken cooked with the steamed chicken sauce was found to be superior to the steamed chicken cooked with the original sauce, and the sauce penetrated into the breast to improve the texture and flavor.
따라서, 본 발명은 지황 및 감초 열수 추출물 100중량부에 대하여, 간장 10~14중량부, 물엿 3~7중량부, 흑설탕 1~3중량부, 맛술 3~7중량부, 다진마늘 2~6중량부, 흑마늘즙 1~5중량부, 흑양파즙 1~5중량부 및 사과즙 1~5중량부를 포함하는 찜닭용 소스 조성물을 제공한다.Accordingly, the present invention relates to a method for producing a Chinese cabbage, comprising adding 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of safflower, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice.
바람직한 구체예로서, 상기 찜닭용 소스 조성물은 지황 및 감초 열수 추출물 100중량부에 간장 12중량부, 물엿 5중량부, 흑설탕 2중량부, 맛술 5중량부, 다진마늘 4중량부, 흑마늘즙 3중량부, 흑양파즙 3중량부, 사과즙 3중량부의 배합비를 가진다.In a preferred embodiment, the sauce composition for steam chicken comprises 12 parts by weight of soy sauce, 5 parts by weight of starch syrup, 2 parts by weight of brown sugar, 5 parts by weight of garlic, 4 parts by weight of chopped garlic, 3 parts by weight of black garlic juice 3 parts by weight of black onion juice, and 3 parts by weight of apple juice.
상기 지황 및 감초 열수 추출물은 지황 1~5중량%, 감초 0.2~1중량% 및 잔여의 물을 혼합한 후 가열하여 제조되는 것이 바람직하다.It is preferable that the hydrolyzate of lupine and licorice is prepared by mixing 1 ~ 5 wt% of rhizome, 0.2 ~ 1 wt% of licorice and remaining water and heating.
바람직한 구체예로서, 상기 지황 및 감초 열수 추출물은 물에 지황 1중량% 및 감초 0.2중량%를 첨가하고, 100℃에서 1시간 이상 열수 추출하여 제조될 수 있다.In a preferred embodiment, the hydrolyzate of licorice and licorice may be prepared by adding 1% by weight of zirconium and 0.2% by weight of licorice to water, followed by hot water extraction at 100 ° C for 1 hour or more.
또한, 본 발명은 (1) 지황 1~5중량%, 감초 0.2~1중량% 및 잔여의 물을 혼합한 후 가열하여 지황 및 감초 열수 추출물을 제조하는 단계; (2) 지황 및 감초 열수 추출물 100중량부에 대하여, 간장 10~14중량부, 물엿 3~7중량부, 흑설탕 1~3중량부, 맛술 3~7중량부, 다진마늘 2~6중량부, 흑마늘즙 1~5중량부, 흑양파즙 1~5중량부 및사과즙 1~5중량부를 혼합하는 단계; 및 (3) 저온 숙성하는 단계를 포함하는 찜닭용 소스의 제조 방법을 제공한다.Also, the present invention provides a method for preparing a mixture of (1) 1 to 5% by weight of rhizome, 0.2 to 1% by weight of licorice, and heating the mixture after the remaining water is mixed to prepare a rhizome and licorice extract; (2) 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of garlic, 2 to 6 parts by weight of chopped garlic, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice; And (3) low-temperature aging.
상기 찜닭용 소스의 제조 방법에서 저온 숙성은 4℃에서 4일간 저온 숙성하여 풍미와 색상을 최적화할 수 있다.In the method for producing sauce for chicken, low-temperature aging can be performed at 4 ° C for 4 days at a low temperature to optimize flavor and color.
또한, 본 발명은 (1) 닭을 세척하고 절단하는 단계; (2) 상기 기재된 찜닭용 소스의 제조 방법에 따라 제조된 찜닭용 소스에 절단된 닭을 침지하는 단계; 및 (3) 가열하여 찜닭을 제조하는 단계를 포함하는 찜닭의 제조 방법을 제공한다.The present invention also relates to a method for producing a chicken, comprising: (1) washing and cutting a chicken; (2) immersing the chopped chicken in the sauce for chicken prepared according to the above-described method for producing sauce for roast chicken; And (3) heating the chicken to prepare a steamed chicken.
상기 찜닭용 소스는 바로 찜닭 제조에 이용 가능하나, 손질된 닭을 1일 정도 찜닭용 소스에 재워 살코기 깊숙이 소스를 침투시킨 후 찜닭을 제조하는 것이 바람직하다. The sauce for steamed chicken can be used for making steamed chicken, but it is preferable to put the steamed chicken in sauce for about 1 day, to make steamed chicken after penetrating deep into the sauce.
이하에서는, 본 발명의 찜닭용 소스 제조 방법 및 효능 실험에 대한 구체적인 방법을 실시예를 통하여 보다 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 하나의 구체예일뿐이며, 본 발명의 권리범위가 하기 실시예의 범위로 한정되는 것은 아니다.Hereinafter, the method for producing the sauce for sauteed chicken according to the present invention and specific methods for the efficacy experiment will be described in more detail with reference to examples. The following examples are only a preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following examples.
[실시예][Example]
실시예Example 1: 찜닭용 소스를 위한 한방 약재 추출액의 제조 1: Preparation of herbal medicine extract for sauteed chicken sauce
찜닭용 소스에 포함되는 카라멜 색소를 제외하는 찜닭용 소스를 제조하고자, 카라멜 색소와 유사한 색과 향미를 나타내는 한방 약재 추출물을 조제하고 추출액의 pH, 수용성 고형분 함량 및 색차를 측정하였다. 이때, 색차는 색차계(Minolta, Japan, Hunter Color Difference meter, Super color SP-80 Colormeter, Tokyo Denshoku Co., Japan)를 이용하여 측정하였으며, 명도(lightness, L), 적색도(redness, a), 황색도(yellowness, b)를 측정하였다. 이때, 표준백판의 색도는 L 값이 92.44, a 값이 -0.06, b 값이 1.35로 기준을 정하였으며, 시료당 3회 측정하여 평균값을 구하여 나타내었고, 색차(△E)는 다음의 식을 이용하여 계산하였다.In order to prepare sauce for chicken sauce except for caramel color contained in sauce for steamed chicken, the herbal medicinal herb extracts exhibiting color and flavor similar to those of caramel color were prepared, and the pH, aqueous solids content and color difference of the extract were measured. The color difference was measured using a color difference meter (Minolta, Japan, Hunter Color Difference meter, Super color SP-80 colormeter, Tokyo Denshoku Co., Japan). Lightness (L), redness , And yellowness (b) were measured. In this case, the chromaticity of the standard white board was determined as L value of 92.44, a value of -0.06 and b value of 1.35, and the average value was measured three times per sample, and the color difference (ΔE) Respectively.
[표 1] 찜닭용 소스를 위한 한방 약재 추출액 조제 및 이의 특성[Table 1] Preparation of herbal medicine extract for sauteed chicken sauce and its characteristics
먼저, 표 1 및 도 1에 나타낸 바와 같이, 지황, 감초, 생강, 통후추를 다양한 조합으로 한방약재 추출액을 조제한 후, 색차, 수용성 고형분, pH, brix를 평가한 결과, 지황 1중량%, 감초 0.2중량%를 첨가하고, 이를 100℃에서 1시간 열수 추출하는 것이 가장 관능성이 우수함을 확인하였다. First, as shown in Table 1 and FIG. 1, the color difference, water solubility, pH, and brix were evaluated after preparing a herbal medicine extract solution in various combinations of ginseng, licorice, ginger, % By weight, and extracting it by hot water extraction at 100 ° C for 1 hour was the most excellent.
실시예Example 2: 찜닭용 소스 2: sauteed chicken sauce 레시피recipe 확정 Confirmation
실시예 1에서 선정한 지황 1중량%, 감초 0.2중량%를 열수 추출하여 제조한 한방 약재 추출액에, 간장, 흑마늘즙, 흑양파즙, 사과즙, 불루베리즙, 오디청, 매실청, 물엿, 맛술, 흑설탕, 다진마늘, 생강, 후추를 다양한 함량 및 조성으로 첨가하여 찜닭용 소스를 제조하였다. 표 2에 나타낸 각 수치의 단위는 g이다. 제조한 소스 중 관능성이 우수했던 소스 5종을 표 2에 나타내었으며, 각각 소스의 관능성은 표 3에 나타내었다. 이를 바탕으로 맛, 향, 색, 전체적 선호도가 가장 우수한 소스 5를 최종 선정하였다. 이때, 관능성 평가는 식품영양학과 전문 연구원 8명을 대상으로 7점 척도법으로 평가하였다.The extracts of soybean curd, black garlic juice, black onion juice, apple juice, blueberry juice, ocher blue, squeeze juice, starch syrup, syrup, and syrup were added to the herbal medicine extract prepared by hot water extraction of 1 wt% Brown sugar, chopped garlic, ginger, and pepper were added in various contents and compositions to prepare sauce for steam chicken. The unit of each numerical value shown in Table 2 is g. Table 5 shows the five kinds of sauces having excellent functionalities among the prepared sauces. The functionalities of the sauces are shown in Table 3. Based on this, we selected the best source 5 of flavor, aroma, color and overall preference. The sensory evaluation was carried out by eight experts in the food and nutrition department.
[표 2] 찜닭용 소스 제조를 위한 다양한 [Table 2] Variety for making sauce for roast chicken 레시피recipe 평가 evaluation
[표 3] 찜닭용 소스 5종의 [Table 3] Five types of sauteed chicken sauce 관능성Sensuality 평가 evaluation
최종 선정된 찜닭용 소스는 한방 추출물 73중량%에 간장 8.8중량%, 물엿 3.7중량%, 흑설탕 1.5중량%, 맛술 3.6중량%, 다진마늘 2.9중량%, 흑마늘즙 2.2중량%, 흑양파즙 2.2중량%, 사과즙 2.2중량%의 배합비로 결정하였다. 이때, 간장은 C사의 양조간장(염도 16.4%)을 사용하였다. The final source of steamed chicken sauce was 73% by weight of herbal extracts, 8.8% by weight of soy sauce, 3.7% by weight of starch syrup, 1.5% by weight of brown sugar, 3.6% by weight of garlic, 2.9% by weight of minced garlic, 2.2% by weight of black garlic juice, %, And 2.2% by weight of apple juice. At this time, soy sauce was used with brewing soy sauce (salinity 16.4%) of Company C.
실시예Example 3: 찜닭용 소스의 저온 숙성 효과 검토 3: Review of low temperature aging effect of sauteed chicken sauce
일반적으로 소스는 저온 숙성시 보다 깊은 맛과 향미를 나타낸다. 따라서, 제조된 소스의 4℃ 저온 숙성중의 변화를 검토하였다. 제조된 소스를 4℃에 2, 4, 6, 8, 12일 저장하면서 pH, 수용성 고형분 함량, 및 염도의 변화, 색차변화 및 관능성 변화를 검토하였다.Generally, sauces exhibit a deeper flavor and flavor during low temperature aging. Therefore, the change of the prepared sauce during low-temperature aging at 4 캜 was examined. Changes in pH, water solids content, and salinity, color difference, and sensory change were investigated by storing the prepared sauce at 4 ℃ for 2, 4, 6, 8 and 12 days.
[표 4] 개발된 찜닭용 소스의 저온 숙성중 변화 평가[Table 4] Evaluation of the change during the low temperature fermentation of the sauteed chicken sauce
상기 표 4에 나타낸 바와 같이, 개발된 소스를 4℃에서 저온숙성하는 동안 pH, 수용성 고형분 함량 및 염도의 변화는 나타나지 않았으며, 색차는 초기 82.33에서 12일 숙성시 84.05로 미미하게 변화하였다(도 2 참조). 그러나, 관능성은 숙성시간에 따라 큰 변화를 나타내었으며, 4일 숙성시 가장 높은 맛, 향, 전체적 선호도를 나타내었으며, 이후 맛과 향이 감소하였다. As shown in Table 4, there was no change in pH, water solubility, and salinity during the low-temperature aging at 4 ° C, and the color difference was slightly changed from 82.33 at the initial stage to 84.05 at the aged stage at 12 days 2). However, the sensory properties showed significant changes according to the aging time, and the highest taste, aroma, and overall preference were shown at 4 days of fermentation, and then the taste and flavor decreased.
한편, 개발된 소스는 제조 직후 20~30CFU/ml를 나타내었으나, 2일 숙성 후부터 일반 세균은 검출되지 않았으며, 12일 숙성기간 동안 검출되지 않았다. 이는 초기 세균이 오염된 경우라도 저온 숙성중 세균의 사멸 및 생육억제가 나타나는 것으로 이해되며, 개발된 찜닭용 소스는 저온 숙성기간 동안은 장기 보존이 가능함을 확인하였다. 따라서, 개발된 찜닭용 소스는 4℃에서 4일 동안 저온숙성하는 것이 가장 바람직함을 확인하였다. On the other hand, the developed source showed 20 ~ 30 CFU / ml immediately after preparation, but no bacteria were detected from 2 days after aging, and it was not detected during the aging period of 12 days. It is understood that bacterial death and growth inhibition occurs during the low temperature aging even when the initial bacterium is contaminated, and it is confirmed that the developed sauce for sauteed chicken can be preserved for a long time during the low temperature aging period. Therefore, it was confirmed that it was most desirable to mature the chicken sauce at 4 ℃ for 4 days at low temperature.
실시예Example 4: 개발된 찜닭용 소스와 기존 시판 소스의 이화학적 특성 평가 4: Evaluation of Physicochemical Properties of the Developed Source of Steamed Chicken and Original Commercial Sauce
개발된 저온 숙성 찜닭용 소스와 기존 시판 소스의 이화학적 특성을 비교하였다. 먼저, 비교군으로 사용된 소스는 시판된 찜닭소스 및 갈비양념소스를 사용하였으며, 이들의 세부정보는 표 5에 나타내었다. The physicochemical properties of the low - temperature aged steamed chicken sauce and the conventional commercial sauce were compared. First, the sauces used as the comparative group were commercially available steamed chicken sauce and rib sauce sauce, and the details thereof are shown in Table 5.
[표 5] 개발된 찜닭용 소스의 [Table 5] Development of sauteed chicken sauce 비교군으로As a comparison group 사용된 기존 Existing used 시판소스Commercial source 정보 Information
시판 찜닭소스는 모두 카라멜 색소 또는 당시럽을 포함하고 있었으며, 갈비양념의 경우 육질 개선을 위해 배 및 사과 퓨레, 배농축액 및 매실액기스를 포함하고 있었다. 시판 5종 소스와 개발된 찜닭용 소스의 이화학적 특징 및 실제 소스의 사진도는 표 6 및 그림 3에 나타내었다. All of the commercial steamed chicken sauces contained caramel color or sugar syrup. In the case of rib meat sauce, it contained a pear and apple puree, a pear concentrate and a plum vinegar to improve meat quality. The physicochemical characteristics of the commercially available 5 kinds of sauces and the developed sauce for the steamed chicken and the photographs of the actual sauces are shown in Table 6 and Fig.
[표 6] 개발된 찜닭용 소스와 기존 시판 소스의 이화학적 특성 비교[Table 6] Comparison of physicochemical properties between the developed sauce for chicken and other commercially available sauces
표 6에 나타낸 바와 같이, 시판 소스는 모드 pH 5로 나타났으며, 수용성 고형분 함량은 32.1~56.6%로 다양하였으며, 3종 제품은 48~49%를 나타내었다. 염도의 경우 5.1~9.6까지 다양하게 나타났다. 반면, 개발된 찜닭용 소스는 pH 4.6, 고형분 함량 44%, 염도는 6.22로 상대적으로 낮은 pH, 평균 정도의 수용성 고형분 함량 및 염도를 나타내었다. 색차의 경우에는 시판 제품은 81.88~85.00의 색차를 나타내었으며, 개발된 찜닭용 소스는 82.47의 색차를 나타내었다. 따라서, 개발된 찜닭용 소스는 별도의 카라멜 색소 및 당시럽 첨가 없이도 기존 소스 제품과 유사한 색상을 나타냄을 확인하였다. As shown in Table 6, the commercial source showed a mode pH of 5, the water soluble solid content varied from 32.1% to 56.6%, and the three products showed 48% to 49%. Salinity varied from 5.1 to 9.6. On the other hand, the source of steamed chicken was pH 4.6, solid content 44%, salinity 6.22, relatively low pH, average level of water solids content and salinity. In case of color difference, color difference of commercial product was 81.88 ~ 85.00, and the developed sauce for chicken was 82.47. Therefore, it was confirmed that the sauteed chicken sauce which was developed showed similar color to the existing sauce product without addition of caramel colorant and sugar syrup.
실시예Example 5: 개발된 찜닭용 소스와 기존 시판 소스의 총 폴리페놀, 총 5: The total source of polyphenol and total 플리보Flibo 노이드 함량 분석 및 항산화 활성 평가Noon content analysis and antioxidant activity evaluation
개발된 저온 숙성 찜닭용 소스와 기존 시판 소스의 유용성분 함량과 이에 따른 항산화 활성을 평가하였다. 유용성분으로는 총 폴리페놀 및 총 플라보노이드 함량을 평가하였으며, 총 폴리페놀 함량은 추출 검액 400μl에 50μl의 Folin-ciocalteau, 100μl의 Na2CO3 포화용액을 넣고 실온에서 1시간 방치한 후 725nm에서 흡광도를 측정하였다. 표준시약으로는 tannic acid를 사용하였다. 총 플라보노이드 함량은 각각의 시료를 18시간 메탄올 교반 추출하고, 여과한 추출 검액 400μl에 90% diethylene glycol 4ml를 첨가하고 다시 1N NaOH 40μl를 넣고 37℃에서 1시간 반응 후 420nm에서 흡광도를 측정하였다. 표준시약으로는 rutin을 사용하였다. 또한, 항산화 활성은 각각의 소스를 적당한 농도로 희석한 후, DPPH(1,1-diphenyl-2-picryl hydrazyl) 음이온 라디칼 소거능, ABTS[2,2-azobis (3-ethylbenzo thiazoline -6-sulfonate)] 양이온 라디칼 소거능을 측정하였다. DPPH 소거능의 경우 다양한 농도로 희석한 시료 20μl에, 99.5% 에탄올에 용해시킨 2 x 10-4M DPPH 용액 380μl를 넣고 혼합하여 37℃에서 30분 동안 반응시킨 후, 516nm에서 microplate reader(Asys Hitech, Expert96, Asys Co., Austria)를 사용하여 흡광도를 측정하였다. DPPH radical 소거능은 시료첨가구와 비첨가구의 백분율로 표시하였다. ABTS 소거능의 경우 7mM ABTS(Sigma Co., USA) 5ml와 140mM potassium persulfate 88ml를 섞은 후 상온에서 16시간 빛을 차단하여 ABTS 양이온을 형성시켰으며, 이후, 이 용액을 414nm에서 흡광도 값이 1.5가 되도록 에탄올로 희석하였다. 조제된 희석용액 190ml와 다양한 농도로 조제된 시료 10ml를 혼합한 후 상온에서 6분간 반응시킨 후 734nm에서 흡광도를 측정하고, 다음의 식에 의해 ABTS radical 소거능을 계산하였다. The contents of useful ingredients and their antioxidative activities were evaluated for the low temperature aged steamed chicken sauce and the conventional commercial sauce. Total polyphenol content and total polyphenol content were evaluated as the useful components. The total polyphenol content was determined by adding 50 μl of Folin-ciocalteau and 100 μl of saturated Na 2 CO 3 solution to 400 μl of the extract solution, incubating at room temperature for 1 hour, Were measured. Tannic acid was used as a standard reagent. The total flavonoid content of each sample was measured by stirring for 18 hours in methanol. To the 400 μl of the filtered extract, 4 ml of 90% diethylene glycol was added and 40 μl of 1N NaOH was added. The reaction was carried out at 37 ° C. for 1 hour and then absorbance was measured at 420 nm. As a standard reagent, rutin was used. The antioxidant activity was determined by diluting each of the sources with an appropriate concentration and then measuring the DPPH (1,1-diphenyl-2-picryl hydrazyl) anion radical scavenging ability, ABTS [2,2-azobis (3-ethylbenzo thiazoline- ] Cation radical scavenging ability. For DPPH scavenging ability, 380 μl of 2 × 10 -4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of diluted samples at various concentrations, and the mixture was reacted at 37 ° C. for 30 minutes. Then, microplate reader (Asys Hitech, Expert 96, Asys Co., Austria). DPPH radical scavenging activity was expressed as a percentage of sample addition and non-addition. For the ABTS scavenging ability, 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 ml of 140 mM potassium persulfate were mixed, and the light was blocked for 16 hours at room temperature to form ABTS cations. The solution was then adjusted to absorbance at 414 nm And diluted with ethanol. After mixing 190 ml of the prepared diluted solution and 10 ml of the samples prepared at various concentrations, the reaction was allowed to proceed at room temperature for 6 minutes. Absorbance was measured at 734 nm and the ABTS radical scavenging activity was calculated by the following equation.
ABTS radical 소거능 (%) = [(C-S)/C] x 100, ABTS radical scavenging ability (%) = [(C-S) / C] x 100,
C: 용매 C: Solvent 대조구Control DMSODMSO 첨가시의 흡광도, S: 시료 첨가시의 흡광도. Absorbance at the time of addition, S: absorbance at the time of adding the sample.
[표 7] 개발된 찜닭용 소스와 기존 시판 소스의 유용성분 함량 분석[Table 7] Analysis of the content of useful ingredients of the developed sauce for chicken and conventional commercial sauces
상기 표 7에 나타낸 바와 같이, 개발된 찜닭용 소스는 기존의 소스에 비해, 4.5~6.1배의 높은 총 폴리페놀 함량 및 1.03~2.48배의 높은 총 츨라보노이드 함량을 나타내었으며, 이에 따라 매우 강력한 항산화 활성을 나타내었다. 특히 DPPH 음이온 소거능에 있어서, 개발된 찜닭용 소스는 기존 시판 소스에 비해 2배~3배의 강력한 항산화능을 나타내었다. As shown in the above Table 7, the developed sauce for chicken broth showed a total polyphenol content of 4.5 to 6.1 times higher than that of the conventional sauce and a high total cholesterol content of 1.03 to 2.48 times, Antioxidant activity. Especially, in the DPPH anion scavenging ability, the developed sauce for chicken roots showed 2 to 3 times stronger antioxidative ability than the conventional source.
실시예Example 6: 개발된 찜닭용 소스를 이용한 찜닭 조리시의 6: Steamed chicken cooked with sauteed chicken sauce 관능성Sensuality
최종 개발된 찜닭용 소스와 시판 소스 500ml에 각각 닭 가슴살 100g을 침지하고, 4℃에서 24시간 숙성하였다. 이후, 가슴살과 숙성액을 10분간 가열, 졸인 후의 가슴살의 식감을 평가하였다. 그 결과 표 8에 나타낸 바와 같이, 최종 개발된 찜닭용 소스에 절인 경우 닭가슴살 내부까지 소스 침투가 이루어져 가장 우수한 식감과 맛, 전체적인 선호도를 나타내었다. 다양한 시판 소스로 절인 후 가슴살을 조리한 경우 전체적 선호도는 전반적으로 낮게 나타났으며, 특히, 돼지갈비, 소갈비용 양념을 사용한 경우 가장 나쁜 관능성을 나타내었다. 이러한 결과는 각각의 육류용 소스가 필요하며, 본 발명의 개발된 소스는 찜닭용 소스로 관능성, 안전성, 기능성을 갖춘 매우 우수한 제품으로 판단된다. 100 g of chicken breasts were immersed in 500 ml of commercially available sauces and commercial sauces, respectively, and aged at 4 ° C for 24 hours. Then, the breast and aging solution were heated for 10 minutes, and the texture of the breast after the calf was evaluated. As a result, as shown in Table 8, when the sauce was sown in the sauce, the sauce penetrated into the inside of the chicken breast, and the best texture, taste, and overall preference were shown. The overall preference was lower in the case of breast broth pickled with various commercial sauce. Especially, it was the worst case when using pork ribs and safflower sauce. These results indicate that each of the meat sauces is required, and the developed source of the present invention is considered to be a very good product having the functionality, safety and functionality as a source for steam chicken.
[표 8] 개발된 찜닭용 소스와 시판 소스로 절인 후의 조리된 닭 가슴살의 [Table 8] The developed chicken breast sauce and the cooked chicken breast marinated with commercial sauce 관tube 능성 평가Ability evaluation
Claims (4)
(1) 지황 1~5중량%, 감초 0.2~1중량% 및 잔여의 물을 혼합한 후 가열하여 지황 및 감초 열수 추출물을 제조하는 단계;
(2) 지황 및 감초 열수 추출물 100중량부에 대하여, 간장 10~14중량부, 물엿 3~7중량부, 흑설탕 1~3중량부, 맛술 3~7중량부, 다진마늘 2~6중량부, 흑마늘즙 1~5중량부, 흑양파즙 1~5중량부 및사과즙 1~5중량부를 혼합하는 단계; 및
(3) 저온 숙성하는 단계.A method for preparing a sauce for roasting chicken comprising the steps of:
(1) preparing 1 to 5% by weight of rhizome, 0.2 to 1% by weight of licorice and remaining water, and heating to prepare a Rhizophora and Licorice extract;
(2) 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of garlic, 2 to 6 parts by weight of chopped garlic, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice; And
(3) Low temperature aging step.
(1) 닭을 세척하고 절단하는 단계;
(2) 제 3항에 기재된 찜닭용 소스의 제조 방법에 따라 제조된 찜닭용 소스에 절단된 닭을 침지하는 단계; 및
(3) 가열하여 찜닭을 제조하는 단계.A method for manufacturing a steamed chicken comprising the steps of:
(1) washing and cutting the chicken;
(2) immersing the chopped chicken in the sauce for chicken prepared according to the method for manufacturing sauce for sauteed chicken described in claim 3; And
(3) The step of heating to produce a steamed chicken.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102167274B1 (en) | 2019-10-23 | 2020-10-20 | 권순환 | Source composition for Andong steamed chicken and method of manufacturing the same |
| CN112956674A (en) * | 2021-04-06 | 2021-06-15 | 北京工商大学 | Braised chicken leg essence |
| EP3845071A1 (en) | 2019-12-30 | 2021-07-07 | Haanong Foods. Co., Ltd | Coffee additive using black garlic extract and preparation method thereof |
| KR20210086440A (en) | 2019-12-30 | 2021-07-08 | (주)하농식품 | Coffee additive from Black colored garlic extract and preparation method |
| KR102462416B1 (en) * | 2021-10-18 | 2022-11-04 | 주식회사 이엔지스토리 | Method for making sauce of chicken by controlling for mixing of ingredient |
| KR102586513B1 (en) * | 2023-06-20 | 2023-10-10 | 이영호 | Method of manufacturing ribs without using meat adhesive |
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2017
- 2017-05-15 KR KR1020170059826A patent/KR20180125233A/en active Search and Examination
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102167274B1 (en) | 2019-10-23 | 2020-10-20 | 권순환 | Source composition for Andong steamed chicken and method of manufacturing the same |
| EP3845071A1 (en) | 2019-12-30 | 2021-07-07 | Haanong Foods. Co., Ltd | Coffee additive using black garlic extract and preparation method thereof |
| KR20210086440A (en) | 2019-12-30 | 2021-07-08 | (주)하농식품 | Coffee additive from Black colored garlic extract and preparation method |
| CN112956674A (en) * | 2021-04-06 | 2021-06-15 | 北京工商大学 | Braised chicken leg essence |
| KR102462416B1 (en) * | 2021-10-18 | 2022-11-04 | 주식회사 이엔지스토리 | Method for making sauce of chicken by controlling for mixing of ingredient |
| KR102586513B1 (en) * | 2023-06-20 | 2023-10-10 | 이영호 | Method of manufacturing ribs without using meat adhesive |
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