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Physicochemical and Sensory Properties of Herb Samgyetang, Ginseng Chicken Soup with Different Levels of Added Medicinal Herbs

한약재 첨가량에 따른 한방 삼계탕의 이화학적 및 관능적 특성

  • 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 and Nutrition, Daegu Hanny University) ;
  • Beom, Seo-Woo (Department of Cosmetology, Cheongam College) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Deksung Women's University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center, Chonnam National University)
  • 정대윤 (전남대학교 식품공학과, 기능성식품연구센터) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 범서우 (청암대학교 향장피부미용학과) ;
  • 김건희 (덕성여자대학교 식품영양학과) ;
  • 은종방 (전남대학교 식품공학과, 기능성식품연구센터)
  • Received : 2013.01.22
  • Accepted : 2013.04.18
  • Published : 2013.04.30

Abstract

The physicochemical and sensory properties of herb samgyetang, ginseng chicken soup added with medicinal herbs were investigated to determine the optimum addition level of medicinal herbs. The pH of herb samgyetang decreased with increasing addition level of the Acorus gramineus addition level, and the soluble solid content increased as the Codonopsis lanceolata addition level increased. The herb samgyetang with the highest Codonopsis lanceolata addition level had the lowest $L^*$ and $b^*$ value. In contrast, the $a^*$ value increased with increasing Codonopsis lanceolata addition level. In sensory evaluation, the highest color, taste, and overall acceptability scores were obtained by the herb samgyetang with the highest Codonopsis lanceolata addition level. In conclusion, the optimum addition levels of medicinal herbs for herb Samgyetang are as follows: Platycodon grandiflorum 4 g, Acorus gramineus 4 g, Codonopsis lanceolata 12 g, Schizandra chinensis 6 g, Atractylodeslancea 4 g, Glycyrrhiza uralensis 4 g, and Zizyphus jujube 4 g.

우리의 고유 음식인 삼계탕에 인지기능 향상 및 뇌질환 예방 효과를 가지고 있는 도라지, 더덕, 석창포를 부재료로 이용하여 한방 삼계탕의 제조를 위한 최적 혼합 비율을 설정하고자 한약재 부재료의 혼합 비율에 따른 품질 특성과 관능적 특성을 조사하였다. 삼계탕 국물의 pH는 석창포의 함량이 가장 많은 한약재 조합인 S2는 4.57로 가장 낮은 값을 보였으며, 당도는 더덕의 함량이 가장 높은 S3에서 $3.87^{\circ}Brix$로 다른 시료에 비해 유의적으로 높은 함량을 보였다. 명도와 황색도는 더덕의 함량이 가장 많은 한약재 조합인 S3에서 가장 낮은 값을 보였으며, 반면에 적색도는 더덕 혼합 비율이 증가함에 따라 a값도 증가하는 경향을 보였다. 관능검사 결과 향미는 도라지의 함량이 가장 많은 시료에서 가장 높은 기호도를 보였으나, 이를 제외한 색, 맛, 전체적인 기호도는 더덕의 함량이 가장 높은 한약재 혼합 비율에서 가장 높은 점수를 보였다. 본 연구 결과, 한방 삼계탕 제조를 위한 한약재의 혼합 비율은 도라지, 석창포, 삽주, 감초, 대추는 각 4 g, 오미자 6 g, 그리고 더덕 12 g이 가장 적합하다고 판단된다.

Keywords

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