METHOD FOR IMPROVING COOKING QUALITY AND STORAGE STABILITY OF READY-TO-EAT SAMGYETANG

The present invention relates to a method for preparing instant Korean chicken soup with enhanced quality and extended shelf life. The method includes steps of: heating and processing a pre-processed chicken at 50 to 100°C for 5 to 30 minutes (S10); adding additional ingredients in the abdomen of th...

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Bibliographische Detailangaben
Hauptverfasser:	LEE, JIN HO, LEE, KEUN TAIK, ENDY TRIYANNANTO
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 preparing instant Korean chicken soup with enhanced quality and extended shelf life. The method includes steps of: heating and processing a pre-processed chicken at 50 to 100°C for 5 to 30 minutes (S10); adding additional ingredients in the abdomen of the heated chicken (S11); adding an emulsifier in the chicken soup broth to homogenize the soup (S20); and storing the chicken including the additional ingredients from S11 and the broth from S20 in a packaging container to package the soup (S30). The method can reduce the fat content of the chicken and broth and disperse fat particles on the surface of the broth. The general ingredient content of the Korean chicken soup can be maintained while the flavor, taste, and texture of the soup are enhanced and the shelf life is extended. 본 발명은 삼계탕 제조를 위해 전처리된 닭을 50 내지 100℃의 온도로 5 내지 30분 동안 가열 처리하는 단계(S10); 상기 가열한 닭의 복강 내부로 삼계탕 부재료를 투입하는 단계(S11); 삼계탕용 육수에 식품용 유화제를 첨가하고 균질화하는 단계(S20); 상기 S11 단계의 부재료를 포함하는 닭 및 상기 S20 단계의 육수를 포장용기에 넣고 포장하는 단계(S30);를 포함하여 이루어지는 것을 특징으로 하는 품질개선 및 저장성이 향상된 즉석섭취용 삼계탕의 제조방법에 관한 것이다. 본 발명의 제조방법은 닭고기 및 육수의 지방함량을 감소시키고, 육수 표면의 지방 입자를 분산시킨다. 또한, 삼계탕의 일반성분의 함량을 변화시키지 않으면서 맛, 향 및 조직감 등의 관능성이 개선되고, 저장기간이 향상된 즉석섭취용 삼계탕을 제공할 수 있다.