Method for manufacturing Chogyetang's meat broth and method for manufacturing Chogyetang using the same

The present invention relates to a method for manufacturing broth for Korean chilled chicken soup with vinegar (Chogyetang), and a manufacturing method of Chogyetang using same. According to the present invention, by using proper amount of lotus leaf powder and nuts, the bad smell, which is intrinsi...

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Bibliographische Detailangaben
Hauptverfasser:	RYU, SEON MI, CHOI, DAL YEAN, JEONG, GYE IM, JUNG, EUN HWA, CHANG, EUN SIL
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for manufacturing broth for Korean chilled chicken soup with vinegar (Chogyetang), and a manufacturing method of Chogyetang using same. According to the present invention, by using proper amount of lotus leaf powder and nuts, the bad smell, which is intrinsic to chicken and is derived from the cold characteristic of the Chogyetang, is effectively removed, and overall palatability including taste, flavor, and look of the Chogyetang can be improved, while the storability of the Chogyetang is enhanced at the same time. Chogyetang according to the present invention can be usefully utilized as health improving food, which can come into wide use. 본 발명은 초계탕 육수의 제조방법 및 이를 사용한 초계탕의 제조방법에 관한 것이다. 본 발명에 따른 초계탕 육수는 적정량의 연잎 가루 및 견과류를 사용함으로써, 초계탕의 차가운 특성에 기인하는 닭 고유의 비린내를 효과적으로 제거하고, 맛, 항, 미관 등을 포함하는 전체적인 기호도를 향상시킴과 동시에 식품의 저장성을 증진시킬 수 있었는바, 본 발명에 따른 초계탕은 대중적으로 널리 보급될 수 있는 보양 식품으로 유용하게 활용될 수 있을 것이다.