Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of the Dried-Medicinal-Herbs Mixing Ratio on the Sensory and Quality Characteristics of Samgyetang for Ginseng Chicken Soup

한약재 재료의 혼합비율에 따른 한방 삼계탕의 기호도와 품질특성

  • Jeong, Dae-Yun (Department of Food Science and Technology and Functional Food Research Center Chonnam National University) ;
  • Hwang, Su Jung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Lee, Sung-Hee (Department of Food Nutrition and Culinary, Chosun College of Technology) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center Chonnam National University)
  • 정대윤 (전남대학교 식품공학과, 기능성식품연구센터) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 이성희 (조선이공대학 식품영양조리과학과) ;
  • 은종방 (전남대학교 식품공학과, 기능성식품연구센터)
  • Received : 2012.05.24
  • Accepted : 2012.10.12
  • Published : 2012.10.30
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Abstract

The physiochemical characteristics and sensory properties of the Samgyetang herb to which different dried medicinal herbs were added were investigated to find the best formulation for the product. For the Samgyetang herbal product, Schizandra chinensis, Atractylodes lancea, Glycyrrhiza uralensis, and Zizyphus jujube were used at a fixed ratio in the formulation, and Paeonia lactiflora (PL), Codonopsis lanceolata (CL), and Scutellaria baicalensis (SB) were added, with different amounts. The pH of Samgyetang increased along with the SB amount, and the soluble-solid content increased along with the CL amount. S7, which had the highest SB addition level, had the highest L value, and the b values were the highest in S7, which had the highest SB addition level. In the sensory evaluation, S7, which had the highest amount of SB, had the highest score in flavor, taste, and overall acceptability. In conclusion, the best formulation for Samgyetang would include PL 8 g, CL 4 g, SB 12 g, Schizandra chinensis 6 g, Atractylodes lancea 4 g, Glycyrrhiza uralensis 2 g, and Zizyphus jujube 4 g.

우리의 고유 음식인 삼계탕에 우수한 기능성을 가지고 있는 한약재를 부재료로 사용하여 기호성과 기능성을 고려한 한방 삼계탕의 최적 혼합 비율을 탐색하기 위하여, 한방 삼계탕의 부재료인 작약, 더덕, 황금의 혼합비를 달리하여 제조한 한방 삼계탕의 제조 및 품질특성을 조사하였다. 삼계탕 육수의 pH는 작약이 함량이 증가할수록 감소하는 경향이 나타났으며, 당도는 더덕의 함량이 높은 삼계탕에서 높은 경향을 보였다. 명도와 황색도는 황금의 함량이 많은 삼계탕에서 높은 값을 보였으며, 적색도는 더덕의 함량이 증가 할수록 증가하는 경향이 나타났다. 관능검사 결과 전체적으로 황금 함량이 높은 한방 삼계탕에서 색, 맛, 향미, 전체적인 기호도가 높은 결과를 보였다. 한방 삼계탕의 부재료인 한약재의 혼합 비율이 황금 12 g, 작약 8 g, 더덕 4 g, 오미자 6 g, 삽주 4 g, 감초 2 g, 대추 4 g에서 가장 높은 기호도를 보였다.

Keywords

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