KR20220077703A - Age-friendly organic brown rice nurungji samgyetang and manufacturing method thereof - Google Patents
Age-friendly organic brown rice nurungji samgyetang and manufacturing method thereof Download PDFInfo
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Abstract
본 발명은 고령친화형 유기농 현미 누룽지 삼계탕 및 이의 제조방법에 관한 것으로, 본 발명의 방법에 의해 제조된 현미 누룽지 삼계탕은 닭의 잡내가 나지 않고 고기가 연하며, 뼈가 제거되어 있어 고령자의 치아섭취에 무리가 없으며, 닭고기를 통해 단백질 섭취를 증진시키고 인삼으로 원기를 회복시킬 수 있다. 나아가 식이성 섬유소가 풍부한 현미를 원료로 누룽지를 만들었기 때문에 정장작용과 함께 변의 양을 늘여 변비 예방에 효과가 있으며, 유기농 현미를 이용하여 농약이나 중금속 잔류 가능성이 없는 안전한 식품이다.The present invention relates to an age-friendly organic brown rice fermented samgyetang and a method for manufacturing the same. There is no problem with this, and you can increase protein intake through chicken and rejuvenate with ginseng. Furthermore, since nurungji is made with brown rice rich in dietary fiber as a raw material, it is effective in preventing constipation by increasing the amount of feces along with intestinal function.
Description
본 발명은 고령친화형 유기농 현미 누룽지 삼계탕 및 이의 제조방법에 관한 것이다.The present invention relates to an aging-friendly organic brown rice nurungji samgyetang and a method for preparing the same.
국내의 인구고령화가 빠른 속도로 진행되어, 2008년 고령인구 비중이 전체의 10%를 넘어선 이후, 2026년에는 20%에 접어들어 초고령사회에 진입할 것으로 전망되고 있다.Korea's population aging is rapidly progressing, and the proportion of the aged population exceeds 10% of the total in 2008, and is expected to reach 20% in 2026 and enter a super-aged society.
이러한 노인인구의 증가는 전 사회적으로 다각적인 영향을 미칠 것으로 여겨지며, 점차 사회문제로 인식되고 있다. 특히 노인의 건강과 이에 큰 영향을 주는 영양 섭취와 식사 형태는 사회적인 요인(독거·저소득층)과 소화기능 저하 등으로 '65세 이상' 노인의 경우 '50세 ~ 64세'에 비해 매우 불량한 수준으로 알려져 있다. 노인의 건강관리가 사회적 문제로 대두되면서 환자가 아닌 일반 고령자들을 대상으로 한 식품으로서 고령친화식품 개발의 필요성이 제기되고 있다.This increase in the elderly population is considered to have a multifaceted effect on the whole society, and is increasingly recognized as a social problem. In particular, the health of the elderly and nutritional intake and meal patterns that greatly affect the health of the elderly, such as social factors (living alone, low-income class) and poor digestion, are very poor in the case of the '65 and older' compared to the '50 ~ 64 years old'. is known As the health care of the elderly has emerged as a social problem, the need to develop age-friendly food is being raised as a food for the general elderly rather than patients.
현재, 고령식품산업은 증가하고 있지만 영양보충식 형태 특수의료용도식품 시판 및 개발에 초점이 맞춰지고 있다. 즉, 일반 고령자를 위한 식품이라기 보다는 환자의 식사 일부를 대신할 목적으로 제조·가공된 식품이 주류를 이루고 있다.Currently, the aging food industry is increasing, but the focus is on the marketing and development of food for special medical use in the form of nutritional supplements. In other words, rather than food for the general elderly, food manufactured and processed for the purpose of replacing a portion of a patient's meal constitutes the mainstream.
이에, 환자가 아닌 일반 고령자에 대한 식품 수요가 증가하고 있으며 고령자에게 맞는 영양이 풍부하면서도 섭식이 용이한 제품의 개발 필요성 또한 증가하고 있는 상황이다.Accordingly, the demand for food for the general elderly, not the patient, is increasing, and the need for developing a nutritionally rich and easy-to-eat product suitable for the elderly is also increasing.
본 발명의 발명자는 저작작용이 약하고 변비에 걸리기 쉬운 고령자를 위한 식품을 연구하던 중 혼합 추출물을 처리한 닭을 이용한 경우 닭의 이취제거 및 섭취 용이성이 크게 증가하고, 여기에 식이섬유가 풍부한 현미 누룽지를 첨가하는 경우 변비 예방 및 개선효과가 있음을 확인하여 본 발명을 완성하였다.The inventor of the present invention greatly increases the odor removal and ease of ingestion of chickens when a chicken treated with a mixed extract is used while researching food for the elderly with weak mastication and prone to constipation, and here, brown rice nurungji rich in dietary fiber The present invention was completed by confirming that there is an effect of preventing and improving constipation when adding .
이에 본 발명은 현미 누룽지 삼계탕 제조방법을 제공하는 것을 목적으로 한다.Accordingly, an object of the present invention is to provide a method for preparing brown rice nurungji samgyetang.
또한, 본 발명은 상기 방법으로 제조된 현미 누룽지 삼계탕을 제공한다.In addition, the present invention provides a brown rice nurungji samgyetang prepared by the above method.
상기 본 발명의 목적을 달성하기 위해 본 발명은 하기 단계를 포함하는 현미 누룽지 삼계탕의 제조방법을 제공한다.In order to achieve the above object of the present invention, the present invention provides a method for preparing brown rice nurungji samgyetang comprising the following steps.
(a) 지구목 추출물, 연자육 추출물 살구 농축액 및 녹차 추출물을 포함하는 혼합 추출물에 발골된 닭의 순살을 침지시키는 단계;(a) immersing the boneless chicken bone extract in a mixed extract containing the earth tree extract, lotus extract, apricot concentrate, and green tea extract;
(b) 닭뼈, 양파, 마늘 및 대파를 포함하는 육수 재료를 물에 넣고 가열하여 육수를 제조하는 단계;(b) preparing the broth by heating the broth ingredients including chicken bones, onions, garlic and green onions in water;
(c) 인삼, 대추, 생강, 분말 견과류 및 상기 (a)단계를 거친 순살을 포함하는 재료를 상기 (b)단계에서 제조된 육수에 넣고 가열하는 단계; 및(c) heating the ingredients including ginseng, jujube, ginger, powdered nuts, and raw meat from step (a) into the broth prepared in step (b); and
(d) 상기 (c)단계 결과물에 현미 누룽지를 첨가하여 가열하는 단계.(d) heating by adding brown rice nurungji to the result of step (c).
본 발명의 일 구현예로, 상기 지구목 추출물은 혼합 추출물 총 중량 대비 65 내지 75 중량%이고, 상기 연자육 추출물은 혼합 추출물 총 중량 대비 5 내지 15 중량%이고, 상기 살구 농축액은 혼합 추출물 총 중량 대비 5 내지 15 중량%이고, 상기 녹차 추출물은 혼합 추출물 총 중량 대비 5 내지 15 중량%일 수 있다.In one embodiment of the present invention, the earth tree extract is 65 to 75% by weight based on the total weight of the mixed extract, the lotus extract is 5 to 15% by weight based on the total weight of the mixed extract, and the apricot concentrate is based on the total weight of the mixed extract 5 to 15% by weight, and the green tea extract may be 5 to 15% by weight based on the total weight of the mixed extract.
본 발명의 일 구현예로, 상기 (a) 단계의 침지 시간은 4 내지 8시간일 수 있다.In one embodiment of the present invention, the immersion time of step (a) may be 4 to 8 hours.
본 발명의 일 구현예로, 상기 누룽지 삼계탕의 경도는 40000 내지 60000 N/m2 일 수 있다.In one embodiment of the present invention, the hardness of the Nurungji Samgyetang may be 40000 to 60000 N/m 2 .
또한, 본 발명은 상기 방법으로 제조된 현미 누룽지 삼계탕을 제공한다.In addition, the present invention provides a brown rice nurungji samgyetang prepared by the above method.
본 발명은 고령친화형 유기농 현미 누룽지 삼계탕 및 이의 제조방법에 관한 것으로, 본 발명의 방법에 의해 제조된 현미 누룽지 삼계탕은 닭의 잡내가 나지 않고 고기가 연하며, 뼈가 제거되어 있어 고령자의 치아섭취에 무리가 없으며, 닭고기를 통해 단백질 섭취를 증진시키고 인삼으로 원기를 회복시킬 수 있다. 나아가 식이성 섬유소가 풍부한 현미를 원료로 누룽지를 만들었기 때문에 정장작용과 함께 변의 양을 늘여 변비 예방에 효과가 있으며, 유기농 현미를 이용하여 농약이나 중금속 잔류 가능성이 없는 안전한 식품이다.The present invention relates to an age-friendly organic brown rice fermented samgyetang and a method for manufacturing the same. There is no problem with this, and you can increase protein intake through chicken and rejuvenate with ginseng. Furthermore, since nurungji is made with brown rice rich in dietary fiber as a raw material, it is effective in preventing constipation by increasing the amount of feces along with intestinal function.
도 1은 본 발명의 유기농 현미 누룽지 삼계탕 제조방법을 개략적으로 나타낸 것이다.1 schematically shows a method for preparing organic brown rice nurungji samgyetang according to the present invention.
본 발명의 발명자는 저작작용이 약하고 변비에 걸리기 쉬운 고령자를 위한 식품을 연구하던 중 혼합 추출물을 처리한 닭을 이용한 경우 닭의 이취제거 및 섭취 용이성이 크게 증가하고, 식이섬유가 풍부한 현미 누룽지를 첨가하는 경우 변비 예방 및 개선효과가 있음을 확인하여 본 발명을 완성하였다.The inventor of the present invention greatly increases the odor removal and ease of ingestion of chickens when a chicken treated with a mixed extract is used while researching food for the elderly who is weak in mastication and prone to constipation, and added brown rice nurungji rich in dietary fiber In this case, the present invention was completed by confirming that there is an effect of preventing and improving constipation.
이에 본 발명은 하기 단계를 포함하는 현미 누룽지 삼계탕의 제조방법을 제공한다.Accordingly, the present invention provides a method for preparing brown rice nurungji samgyetang comprising the following steps.
(a) 지구목 추출물, 연자육 추출물 살구 농축액 및 녹차 추출물을 포함하는 혼합 추출물에 발골된 닭의 순살을 침지시키는 단계;(a) immersing the boneless chicken bone extract in a mixed extract containing the earth tree extract, lotus extract, apricot concentrate, and green tea extract;
(b) 닭뼈, 양파, 마늘 및 대파를 포함하는 육수 재료를 물에 넣고 가열하여 육수를 제조하는 단계;(b) preparing the broth by heating the broth ingredients including chicken bones, onions, garlic and green onions in water;
(c) 인삼, 대추, 생강, 분말 견과류 및 상기 (a)단계를 거친 순살을 포함하는 재료를 상기 (b)단계에서 제조된 육수에 넣고 가열하는 단계; 및(c) heating the ingredients including ginseng, jujube, ginger, powdered nuts, and raw meat from step (a) into the broth prepared in step (b); and
(d) 상기 (c)단계 결과물에 현미 누룽지를 첨가하는 단계.(d) adding brown rice nurungji to the result of step (c).
본 발명은 고령친화형 식품 제조의 일환으로 완성된 것이며, 고령친화산업 진흥법에는 고령친화식품에 대한 직접적인 정의가 제시되어 있는 않고 노인을 대상으로 개발되는 제품 또는 서비스로서 대통령령이 정하는 것의 하나로,“노인을 위한 건강기능식품 및 급식 서비스”정도로 명시 되어있다. 그러나 고령층이 소비하는 식품의 범위가 다양한 상황에서 법적 정의는 다소 제한적이다 보니, 고령친화식품 관련 논문 및 연구소 보고서, 언론 기사 등에서 서로 상이하게 정의와 범위를 보고 있다.The present invention has been completed as part of the manufacturing of age-friendly food, and there is no direct definition of age-friendly food in the Age-friendly Industry Promotion Act. Health functional food and meal service for However, since the legal definition is rather limited in the context of the diverse range of food consumed by the elderly, the definition and scope are different from each other in age-friendly food related papers, research institute reports, and media articles.
다만, 한국산업표준에서는 고령친화식품(Foods for seniors)의 적용범위 및 인용표준을 제시하고 있으며 품질에 있어서, 아래 표와 같은 제한을 두고 있다.However, the Korean Industrial Standards suggest the application scope and citation standards for Foods for seniors, and have restrictions as shown in the table below in terms of quality.
본 발명에서 지구목은 갈매나뭇과에 속한 상록교목으로, 지구목피라고도 하며 헛개나무의 줄기 껍질을 지칭한다. 헛개나무의 활성화학물질이 숙취해소, 주독해소 및 구취제거 및 간 해독, 변비에 도움이 된다.In the present invention, the earth tree is an evergreen tree belonging to the buckthorn family. The active chemical substances of Heotgae tree are helpful in relieving hangover, detoxification and bad breath, liver detoxification, and constipation.
본 발명에서 연자육은 수련과의 연꽃(Nelumbo nucifera Gaertner)의 씨로서 종피를 벗겨 말린 약재(한국)를 말하며, 연꽃의 잎을 하엽이라고 한다. 특히, 하엽은 여름 설사, 두통, 어지럼증에 사용한다. 토혈, 코피, 대변 출혈, 자궁 출혈을 그치게 하고, 산후에 어혈로 인한 어지럼증을 치료하며, 약리작용으로 비암과 인후함 억제작용이 보고되었다.In the present invention, lotus root refers to a medicinal herb (Korea) that has peeled and dried the seed skin of a lotus flower (Nelumbo nucifera Gaertner) of the water lily family, and the leaf of the lotus is called the lower leaf. In particular, the lower leaves are used for summer diarrhea, headache, and dizziness. It has been reported to stop hematemesis, nosebleeds, stool bleeding, and uterine bleeding, to treat dizziness caused by eohyeol after childbirth, and to inhibit nasal cancer and sore throat as pharmacological effects.
본 발명에서 살구는 장미과에 속하는 수목인 살구나무의 열매로, 둥근 모양에 노랑에서 주황색을 띠고 있으며 껍질은 벨벳같이 부드러운 질감이다. 살은 연하고 즙이 많지 않으며 달고 향이 짙다. 본 발명에서 이용되는 살구 농축액은 살구의 과육 부분을 이용할 수 있다.In the present invention, the apricot is the fruit of the apricot tree, a tree belonging to the Rosaceae family, has a round shape and has a yellow to orange color, and the skin is soft like a velvet. The flesh is soft, not too juicy, and sweet and fragrant. The apricot concentrate used in the present invention may use the flesh portion of apricots.
본 발명에서 녹차는 발효시키지 않은 찻잎을 사용해서 만든 차를 의미한다.In the present invention, green tea refers to tea made using unfermented tea leaves.
본 발명에서 사용되는 용어 “추출물”은 추출 대상을 용매에 침지한 다음, 상온 또는 가온상태에서 일정시간동안 추출하여 수득한 액상성분, 상기 액상성분으로부터 용매를 제거하여 수득한 고형분 등의 결과물을 의미할 수 있다. 상기 용매는 물, C1내지 C4의 알코올, 헥산(Hexane) 및 그의 혼합물로 구성된 군으로부터 선택되는 하나 이상의 용매이며 바람직하게는 열수 추출물일 수 있으나 이에 제한되지 않는다.As used in the present invention, the term “extract” refers to a result such as a liquid component obtained by immersing an extraction target in a solvent and then extracting for a certain time at room temperature or in a heated state, a solid obtained by removing the solvent from the liquid component, etc. can do. The solvent is one or more solvents selected from the group consisting of water, C 1 to C 4 alcohols, hexane and mixtures thereof, and may preferably be a hot water extract, but is not limited thereto.
상기 (a) 단계는 지구목 추출물, 연자육 추출물 살구 농축액 및 차 추출물을 포함하는 혼합 추출물에 발골된 닭의 순살을 침지시키는 단계로 이 단계를 통해 닭의 잡내를 제거하고 육질이 연한 상태로 만드는 것이 가능하다. The step (a) is a step of immersing the boneless chicken meat in a mixed extract containing the earth tree extract, the lotus root extract, apricot concentrate, and tea extract. It is possible.
상기 지구목 추출물은 혼합 추출물 총 중량 대비 65 내지 75 중량%이고, 상기 연자육 추출물은 혼합 추출물 총 중량 대비 5 내지 15 중량%이고, 상기 살구 농축액은 혼합 추출물 총 중량 대비 5 내지 15 중량%이고, 상기 차 추출물은 혼합 추출물 총 중량 대비 5 내지 15 중량%일 수 있으며, 바람직하게는 지구목 추출물은 70 중량%, 연자육 추출물은 10 중량%, 살구 농축액은 10 중량%, 차 추출물은 10 중량% 일 수 있다. 본 발명의 일 실시예에서는 지구목 추출물은 70 중량%, 연자육 추출물은 10 중량%, 살구 농축액은 10 중량%, 차 추출물은 10 중량%로 혼합된 혼합물을 이용한 경우 닭의 잡내가 가장 적고 섭식 용이성도 높음을 확인하였다 (실시예 2, 4 참조).The earth tree extract is 65 to 75% by weight based on the total weight of the mixed extract, the yeonjayuk extract is 5 to 15% by weight based on the total weight of the mixed extract, and the apricot concentrate is 5 to 15% by weight based on the total weight of the mixed extract, and the The tea extract may be 5 to 15% by weight based on the total weight of the mixed extract, preferably 70% by weight of the Earth tree extract, 10% by weight of the lotus extract, 10% by weight of the apricot concentrate, and 10% by weight of the tea extract have. In an embodiment of the present invention, when a mixture of 70% by weight of Earth tree extract, 10% by weight of lotus root extract, 10% by weight of apricot concentrate, and 10% by weight of tea extract is used, the smell of chicken is minimal and easy to eat was also confirmed to be high (see Examples 2 and 4).
상기 침지 시간은 4 내지 8시간일 수 있으며, 바람직하게는 6시간일 수 있다. 본 발명의 일 실시예에서는 침지시간이 6시간인 경우 닭의 잡내가 가장 적다는 점을 확인하였다(실시예 2).The immersion time may be 4 to 8 hours, preferably 6 hours. In one embodiment of the present invention, it was confirmed that when the immersion time was 6 hours, the smell of chicken was the least (Example 2).
상기 (b)단계는 닭뼈, 양파, 마늘 및 대파를 포함하는 육수 재료를 물에 넣고 가열하여 육수를 제조하는 단계이다. 상기 육수 제조는 100℃에서 30분 내지 90분간 가열할 수 있으며 바람직하게는 60분간 가열할 수 있다.Step (b) is a step of preparing broth by heating the broth ingredients including chicken bones, onions, garlic and green onions in water. The broth preparation may be heated at 100° C. for 30 to 90 minutes, preferably for 60 minutes.
상기 (c)단계는 인삼, 대추, 생강, 분말 견과류 및 상기 (a)단계를 거친 순살을 포함하는 재료를 상기 (b)단계에서 제조된 육수에 넣고 가열하는 단계이다. 상기 가열은 100℃에서 약 30분간 처리할 수 있다.Step (c) is a step of heating the ingredients including ginseng, jujube, ginger, powdered nuts, and the raw meat that has undergone step (a) into the broth prepared in step (b). The heating may be performed at 100° C. for about 30 minutes.
상기 (d)단계는 상기 (c)단계 결과물에 현미 누룽지를 첨가하여 가열하는 단계이다. 본 단계를 통해 누룽지의 고소함은 유지하면서도 경도를 낮출 수 있어 고령자도 섭취 가능한 현미 누룽지 삼계탕이 완성될 수 있다. 상기 가열은 20 내지 40분간 수행할 수 있으며 바람직하게는 30분간 수행할 수 있다.Step (d) is a step of heating by adding brown rice nurungji to the result of step (c). Through this step, it is possible to lower the hardness while maintaining the savory taste of the nurungji, so that even the elderly can consume brown rice nurungji samgyetang. The heating may be performed for 20 to 40 minutes, preferably for 30 minutes.
본 발명에서 상기 누룽지 삼계탕의 경도는 40000 내지 60000 N/m2 일 수 있다.In the present invention, the hardness of the nurungji samgyetang may be 40000 to 60000 N/m 2 .
<실시예><Example>
<실시예 1: 재료 준비><Example 1: Preparation of Materials>
지구목, 연자육, 살구 및 녹차는 경동시장에서 구입한 것을 이용하였다. 닭은 생체중량 840 내지 900g 범위의 영계를 이용하였으며, 상기 영계, 양파, 마늘, 대파, 인삼, 대추, 견과류(잣, 밤, 은행, 땅콩)은 시중 마트 제품을 이용하였고, 현미는 충북 괴산에서 재배된 유기농 제품을 구입하였다. Jijimok, lotus meat, apricots and green tea were purchased from Gyeongdong Market. Chickens were chickens with a body weight ranging from 840 to 900 g, and for the chicken, onion, garlic, green onion, ginseng, jujube, and nuts (pine nut, chestnut, ginkgo, peanut), commercial mart products were used, and brown rice was grown in Goesan, North Chungcheong Province. Grown organic products were purchased.
상기 닭은 흐르는 물에 씻어 잔여 이물질을 제거한 다음, 날개 및 다리를 절단하고 발골하였으며, 기타 재료도 흐르는 물에 씻어 이물질을 제거하였다.The chicken was washed with running water to remove foreign substances, and then the wings and legs were cut and excavated, and other materials were also washed with running water to remove foreign substances.
상기 지구목 500g을 물 2 L에 넣고 100℃로 약 1시간 가열하였으며, 가열 후 액체 부분만 걸러서 지구목 추출물을 수득하였으며, 같은 방법으로 연자육 추출물도 수득하였다. 또한, 살구 과실과 설탕을 1:1 중량비로 첨가하여 서늘한 곳에서 30일 동안 숙성한 후 건더기를 제거한 액상을 수득하였으며 이를 살구 농축액으로 이용하였다. 녹차는 물 2 L를 100℃로 가열한 다음, 녹차 150g을 넣고 10분간 저어준 다음, 액체 부분만 걸러서 녹차 추출물을 수득하였다.500 g of the Earth tree was put in 2 L of water and heated at 100° C. for about 1 hour. After heating, only the liquid part was filtered to obtain an Earth tree extract, and a lotus root extract was also obtained in the same way. In addition, apricot fruit and sugar were added in a 1:1 weight ratio and aged in a cool place for 30 days to obtain a liquid phase with the ingredients removed, which was used as an apricot concentrate. For green tea, 2 L of water was heated to 100° C., then 150 g of green tea was added and stirred for 10 minutes, and only the liquid part was filtered to obtain a green tea extract.
상기 추출물들은 아래와 같은 중량비로 혼합하여 혼합 추출액을 준비하였다.The extracts were mixed in the following weight ratio to prepare a mixed extract.
<실시예 2: 혼합 추출물에 침지시간에 따른 효과 확인><Example 2: Confirmation of effect according to immersion time in mixed extract>
상기 실시예 1에서 준비된 샘플 1 내지 4를 이용하여 혼합 추출물 침지 시간에 따른 닭의 누린내 등의 이취 제거 효과를 확인하였다. 구체적으로 상기 발골된 닭의 순살 50 g을 샘플 1 내지 4 추출혼합액 200g에 넣고 2시간, 4시간, 6시간, 8시간 또는 10시간 동안 침지시켰다.Using the samples 1 to 4 prepared in Example 1, the effect of removing odors such as nurinnae of chicken according to the immersion time of the mixed extract was confirmed. Specifically, 50 g of the boneless chicken meat was placed in 200 g of the extract mixture of Samples 1 to 4 and immersed for 2 hours, 4 hours, 6 hours, 8 hours or 10 hours.
이취 제거 확인은 관능검사를 통해 실시하였으며, 훈련받은 패널 20명을 대상으로 하여 상기 조건별로 처리된 닭 냄새에 대하여 5점 평점법(1: 아주 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 아주 좋음)으로 평가하였다.The odor removal was confirmed through a sensory test, and a 5-point scoring method (1: very bad, 2: bad, 3: average, 4: good) for the smell of chicken treated by the above conditions for 20 trained panelists , 5: very good).
상술한 바와 같이 4시간 내지 8시간 동안 침지시킨 경우 누린내 등 이취 제거 효과가 우수하며 특히 6시간 동안 침지시킨 경우 가장 이취 제거 효과가 뛰어남을 확인하였다. 2시간 침지의 경우 닭의 누린내가 그대로 남아있다는 의견이 있었으며, 10시간 침지의 경우 추출물의 향기가 베어있어 이질적이다는 의견이 있었다. 이에 이하 테스트 부터는 샘플 1 내지 4에 6시간 침지시킨 닭을 이용하였다.As described above, it was confirmed that, when immersed for 4 to 8 hours, the effect of removing odors such as nurinnae was excellent, and in particular, when immersed for 6 hours, it was confirmed that the effect of removing odors was the most excellent. In the case of immersion for 2 hours, there was an opinion that the smell of chicken remains as it is, and in the case of immersion for 10 hours, there was an opinion that the scent of the extract is absorbed and is heterogeneous. Therefore, from the following tests, chickens immersed in Samples 1 to 4 for 6 hours were used.
<실시예 3: 누룽지 삼계탕의 제조><Example 3: Preparation of Nurungji Samgyetang>
발골시 얻은 닭뼈 및 닭 부산물 400g, 양파 300g, 마늘 100g, 생강 100g 및 대파 200g를 100℃의 물 3 L에 넣고 약 1시간 정도 가열한 다음, 면보를 이용하여 액체 성분만 걸러내어 육수를 제조하였다. 누룽지는 물에 불린 유기농 현미 300g을 60℃ 약불의 후라이팬에서 40분간 눌러 준비하였다.400 g of chicken bones and chicken by-products obtained during bone extraction, 300 g of onion, 100 g of garlic, 100 g of ginger, and 200 g of green onion were placed in 3 L of water at 100 ° C. . Nurungji was prepared by pressing 300 g of organic brown rice soaked in water in a frying pan over low heat at 60°C for 40 minutes.
상기 준비된 육수에 인삼 200g, 대추 4알, 분말 견과류(잣 30g, 밤 2알, 은행 3알, 땅콩 15g를 믹서기에 넣어 분쇄함) 및 상기 샘플 1 내지 4를 이용한 침지단계를 거친 닭고기 400g을 각각 넣고 100℃에서 30분간 가열하였다. 그 다음 상기 준비된 누룽지를 첨가하여 30분간 더 끓인 다음 닭고기는 잘개 쪼개어 4종류의 누룽지 삼계탕을 제조하였다.In the prepared broth, 200 g of ginseng, 4 jujubes, powdered nuts (30 g of pine nuts, 2 chestnuts, 3 ginkgo nuts, and 15 g of peanuts are ground in a blender) and 400 g of chicken that has been immersed using Samples 1 to 4, respectively. and heated at 100° C. for 30 minutes. Then, the prepared nurungji was added and boiled for another 30 minutes, and then the chicken was divided into 4 kinds of nurungji samgyetang.
<실시예 4: 혼합 추출물의 비율에 따른 효과 확인><Example 4: Confirmation of the effect according to the ratio of the mixed extract>
제조된 4종류의 삼계탕의 경도를 물성측정기(CR-500DX-L(S), Sun Scientific.co.ltd)를 이용하여 실험하였다. 그 결과, 상기 4종의 삼계탕은 모두 40000 내지 65000 범위 내의 경도를 나타내어 고령친화식품 품질기준 1단계 또는 2단계를 만족하는 것을 확인하였다. 경도 측정은 다양한 재료가 혼합된 경우 가장 경도가 높은 재료를 기준으로 하므로, 누룽지의 경도를 기준으로 측정된 것으로 보이며, 그 결과 이용한 샘플별로 경도차이가 크지 않은 것으로 보인다.The hardness of the prepared four kinds of samgyetang was tested using a physical property measuring device (CR-500DX-L(S), Sun Scientific.co.ltd). As a result, it was confirmed that all of the above four types of samgyetang exhibited hardness within the range of 40000 to 65000, and satisfies the first or second stage of the age-friendly food quality standard. Since the hardness measurement is based on the material with the highest hardness when various materials are mixed, it seems that the measurement was based on the hardness of the nurungji, and as a result, the difference in hardness for each sample used does not seem to be large.
또한, 제조된 4종류의 삼계탕을 이용하여 관능평가를 수행하였다. 상기 관능평가는 패널 20명(70세 이상 90세 이하)을 대상으로 하여 상기 조건별 4종의 누룽지 삼계탕에 대하여 5점 평점법(1: 아주 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 아주 좋음)으로 평가하였다.In addition, sensory evaluation was performed using the prepared four types of samgyetang. The sensory evaluation was conducted using a 5-point rating method (1: very poor, 2: poor, 3: average, 4: good) for the four types of nurungji samgyetang for each condition by targeting 20 panelists (aged 70 or over and under 90). , 5: very good).
상기 표와 같이 샘플 1을 이용한 닭을 삼계탕에 이용한 경우 맛에서는 타 샘플을 이용한 경우와 현저한 정도의 차이는 보이지 않았으나, 냄새나 섭취 용이성에 있어서는 샘플 1을 이용하여 삼계탕을 제조한 경우 타 샘플에 비해 현저히 높은 평가를 받았다. As shown in the table above, when the chicken using Sample 1 was used for Samgyetang, there was no significant difference in taste compared to the case using other samples. received remarkably high ratings.
이는 상기 표 2에서 나타난 바와 같이 샘플 1이 가장 우수한 이취 제거 효과가 있었기 때문에 삼계탕 제조시에도 냄새 부문에서 좋은 점수를 얻을 수 있었던 것으로 보이며, 섭취 용이성은 샘플 1을 사용한 경우 현저히 우수하게 평가되었는데 이는 샘플 1을 사용시 닭고기가 가장 연하게 처리된 결과로 볼 수 있다. 실제 참여 패널의 의견에서도 샘플 1을 이용한 삼계탕의 경우 닭고기가 매우 부드러워 저작이 용이하였다는 의견이 많았다.As shown in Table 2 above, since Sample 1 had the most excellent odor removal effect, it seems that a good score was obtained in the odor section even when preparing samgyetang, and the ease of intake was remarkably excellent when Sample 1 was used. When 1 is used, it can be seen that the chicken is the softest processed result. In the opinion of the actual participating panel, there were many opinions that the chicken was very soft in the case of Samgyetang using Sample 1, making it easy to chew.
<실시예 5: 본 발명의 누룽지 삼계탕 섭취에 따른 변비 개선 효과 확인><Example 5: Confirmation of Constipation Improvement Effect of Intake of Nurungji Samgyetang of the Present Invention>
상기 샘플 1을 이용하여 제조한 누룽지 삼계탕을 이용하여 섭취시 변비 개선 효과가 있는지를 확인하였다. 시험은 상기 실시예 4의 패널을 통해 수행하였으며, 격일로 저녁 1회 삼계탕을 6회 섭취한 다음, 배변활동이 개선되었는지를 문의하였다. 그 결과, 변비 증상이 있었던 12인의 경우 변비 증상이 매우 개선(8인) 또는 다소 개선(4인)되었다고 하였으며, 변비 증상이 없었던 8인도 섭취 전보다 배변이 다소 수월 해졌다는 의견이 있었다.It was confirmed whether there was an effect of improving constipation when ingested using Nurungji Samgyetang prepared using Sample 1 above. The test was conducted through the panel of Example 4, and after consuming samgyetang 6 times in the evening every other day, it was inquired whether the bowel movement was improved. As a result, in the case of 12 people who had constipation symptoms, they said that their constipation symptoms improved significantly (8 people) or slightly (4 people), and there were opinions that the 8 people who did not have symptoms of constipation also had a slightly easier bowel movement than before intake.
Claims (5)
(a) 지구목 추출물, 연자육 추출물, 살구 농축액 및 녹차 추출물을 포함하는 혼합 추출물에 발골된 닭의 순살을 침지시키는 단계;
(b) 닭뼈, 양파, 마늘 및 대파를 포함하는 육수 재료를 물에 넣고 가열하여 육수를 제조하는 단계;
(c) 인삼, 대추, 생강, 분말 견과류 및 상기 (a)단계를 거친 순살을 포함하는 재료를 상기 (b)단계에서 제조된 육수에 넣고 가열하는 단계; 및
(d) 상기 (c)단계 결과물에 현미 누룽지를 첨가하여 가열하는 단계.
A method for preparing brown rice nurungji samgyetang comprising the steps of:
(a) immersing the boneless chicken bone extract in a mixed extract comprising an earth tree extract, lotus extract, apricot concentrate and green tea extract;
(b) preparing a broth by heating the broth ingredients including chicken bones, onions, garlic and green onions in water;
(c) heating the ingredients including ginseng, jujube, ginger, powdered nuts, and raw meat from step (a) into the broth prepared in step (b); and
(d) heating by adding brown rice nurungji to the result of step (c).
According to claim 1, wherein the Earth tree extract is 65 to 75% by weight based on the total weight of the mixed extract, the yeonjayuk extract is 5 to 15% by weight based on the total weight of the mixed extract, the apricot concentrate is 5 to about the total weight of the mixed extract 15% by weight, and the green tea extract is 5 to 15% by weight based on the total weight of the mixed extract.
The method of claim 1, wherein the immersion time in step (a) is 4 to 8 hours.
The method of claim 1, wherein the hardness of the Nurungji Samgyetang is 40000 to 60000 N/m 2 .
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| KR20110091980A (en) * | 2010-02-08 | 2011-08-17 | 주식회사 한알천식품 | Manufacturing method for vacuum-packed samgyetang and the vacuum-packed samgyetang by the method |
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| KR101573324B1 (en) | 2013-10-24 | 2015-12-01 | 서복령 | Manufacturing method of low fat Samgyetang and low fat Samgyetang manufactured by the same |
| KR101856408B1 (en) * | 2017-02-09 | 2018-05-09 | 이동 | Manufacturing method of boiled meat using chicken meat |
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