중국인의 삼계탕에 대한 인지도 및 관능적 특성

한규상,권수연,최지유,Han, Gyusang,Kwon, Sooyoun,Choi, Jiyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.3

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.

칠향계(七香鷄)의 품질 특성에 관한 연구

최예석 ( Ye-seok Choi ),최미애 ( Mi-e Choi ),오왕규 ( Wang-kyu Oh ),김미림 ( Mi-lim Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3

This research investigated quality characteristic and sensual characteristic of Chilhyanggye recipe comparing to general Samgyetang, through restoring the recipe recorded in old documents. pH appeared 6.60, high in control group, while Ungchu and Baekssemi Samgyetang displayed respectively 6.42, 6.41, no significant difference from control group, however Ungchu and Baekssemi chilhyanggye displayed 5.89, 5.90, significantly low. Brightness of breast appeared significantly high in Baekssemi Samgyetang however reddishiness appeared high in Ungchu Chilhyanggye, while yellowishness appeared high in Baekssemi Chilhyanggye compared to other groups. Brightness of chicken leg appeared highest in Baekssemi Chilhyanggye, significantly higher than other groups (p<0.05). Reddishness appeared higher in control group, however appeared low in Samgyetang. Brightness value of soup appeared very high in control group, Ungchu, and Baekssemi Chilhyanggye, which seems to be due to difference in chicken recipe. In case of reddishness, Ungchu Chilhyanggye appeared the highest, and significantly high in order of Baekssemi Chilhyanggye, Baekssemi Samgyetang (p<0.05). Yellowishness appeared significantly high in control group (p<0.05). Hardness of intensity of breast appeared highest in Ungchu Samgyetang and Ungchu Chilhyanggye, and in order of Baekssemi Samgyetang, Baekssemi Chilhyanggye, which seems to be the result of diversity of breed and using vinegar in recipe. Investigation of preference appeared significantly high in color, fragrance, taste, and overall preference in Ungchu and Baekssemi Chilhyanggye compared to control group and Samgyetang (p<0.001). Ungchu Chilhyanggyetang appeared significantly high in overall preference (p<0.001). Calorie appeared higher in Baekssemi compared to Ungchu, while Samgyetang displayed higher value than Chilhyanggye. Carbohydrate appeared higher in Samgyetang than Chilhyanggye. Crude protein content appeared higher in Ungchu breed than Baekssemi breed, on the contrary, crude fat appeared low. Saturated fat and cholesterol apepared lower in Ungchu than Baekssemi.

텍스트 마이닝 및 장바구니 분석을 통한 한국, 중국 및 일본의 삼계탕 레시피 비교 연구

김도희(Do-Hee Kim),김서영(Seo-Young Kim),양희(Hee Yang) 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.6

The objective of this study was to understand the differences between the Korean, Chinese and Japanese Samgyetang recipes by analyzing the data from online recipe sharing websites with the search term ‘Samgyetang’ in November 2020. As a result of analyzing 219, 193 and 489 recipes of ‘Samgyetang’ each from Korea, China, and Japan, we observed that the percentages of ‘whole chicken’ in the recipes from Korea and China were 79.0% and 83.4%, respectively. The major ingredients of Samgyetang in Korea and China were generally similar with the percentages of the ingredients being ginseng (55.7%, 77.2%), rice (65.3%, 66.8%) and jujube (62.5%, 75.6%) respectively. On the other hand, in Japan, the percentage of ‘chicken parts’ was 79.3%, which was different from that of Korea and China. The percentages of wolfberry in China (38.3%) and Japan (25.8%), ginger in China (48.7%), garlic in Korea (87.7%), radish (13.3%) and burdock root (12.3%) in Japan were different, showing the variation in the recipes of each country. The data regarding the combination of the ingredients in the recipe were validated through market basket analysis for the major ingredients (ginseng, rice, jujube). Also, 177 recipes of Chinese traditional chicken soup of China, and 408 recipes of Samgyetang-style chicken soup of Japan were compared with each country’s Samgyetang recipes. In China, rice, chestnut and garlic were mainly used in Samgyetang, while the ‘Chinese traditional chicken soup’ included various medicinal herbs. In Japan’s ‘Samgyetang-style chicken soup’, chicken broth powder and vegetables such as radish, mushrooms, and cabbage were used relatively more often. Through the understanding of the different ingredients used in the Samgyetang recipes of Korea, China, and Japan, this study provides fundamental data for strategic expansion of exports of these foods.

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic

Farouq Heidar Barido,김희주,강선문,장애라,박재인,이성기 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.4

This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (control), (2) Samgyetang hydrolyzed with Flavourzyme (1%, v/w) (FS), (3) Samgyetang made with the BG extract without hydrolysis (NBG), and (4) BG samgyetang pre-treated with Flavourzyme (1%, v/w) in a water bath at 55℃ for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121℃ and 1.5 kg/cm2 for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5´-GMP, 5´-IMP) and free amino acids—aspartic acid and glumtamic acid, in Samgyetang breast was recorded following hydrolysis. The HBG group tended to impart stronger scavenging activity toward free radicals compared with the other two groups, while not differing with NBG group regarding suppressing malondialdehyde. Textural properties were improved through hydrolysis, wherein the shear force value decreased from 2.29 kgf in the control to 1.19 and 1.25 kgf in the FS and HBG group. Moisture percentages were highly retained, with the redness score increasing and the lightness color decreasing following hydrolysis. In conclusion, the results of this study can be a preliminary information of the effect of hydrolysis pre-treatment for BG samgyetang. Further experiments are required to compare various enzymes along with its organoleptic acceptances.

대추, 마늘, 수삼이 냉장 저장한 삼계탕의 산패와 미생물증식에 미치는 영향

박옥주,김나영,한명주 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

The objective of this study was to evaluate the effects of ingredients on the change of Samgyetang quality during refrigerated storage. The Samgyetang was prepared with five treatments. The five treatments were chicken cooked alone (T1), cooked with jujubi, ginseng and garlic (T2), cooked with jujubi (T3), cooked with ginseng (T4) and cooked with garlic (T5). The TBA values of the Samgyetang over 4 days of refrigerated storage were T1(0.89) > T3(0.74) T5(0.74) > T4(0.57) > T2(0.42). The total plate counts of the Samgyetang in the T2 and T3 treatments were lower than with the other treatments. The coliform counts of the Samgyetang in the T2 and T5 treatments were lower than with the other treatments. The results from this study showed that ginseng had an antioxidant activity, jujubi lowered the total plate count and garlic lowered the coliform count in refrigerated Samgyetang. Therefore, the addition of these ingredients maintains the quality of Samgyetang during refrigerated storage.

마리네이션 및 과가열수증기 공정 병용처리가 삼계탕의 품질특성에 미치는 영향

김태경,구수경,성정민,김영붕,김현욱,최윤상 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.2

Purpose: The aim of this study was to evaluate the quality characteristics of Samgyetang prepared using a combination of marination and superheated steam (SHS) process. Methods: Quality characteristics of Samgyetang treated with marination and/or SHS process were investigated based on approximate compositions, pH, salt concentration, water holding capacity, color, cooking loss, shear force, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS) and sample is consist of control, T1 (only marination), T2 (only SHS), T3 (marinated before SHS), T4 (marinated after SHS). Results: Moisture content, water holding capacity, and TBARS value were the highest in Samgyetang marinated before heated by SHS (p<0.05). Fat content, ash content, and pH of Samgyetang were not affected by marination and/or SHS process (p>0.05). Shear force and cooking loss were the lowest in Samgyetang marinated before heated by SHS (p<0.05). Conclusion: This study showed that a combination of marination and superheated steam process could considerably improve the quality characteristics of Samgyetang.

소금의 종류가 삼계탕의 품질특성에 미치는 영향

김세명,용해인,구수경,김태경,한성구,김영붕,최윤상 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.4

Purpose: This study evaluated the effects of various types of salt on quality characteristics of Samgyetang. Methods: The quality characteristics of Samgyetang treated with 2% refined salt (T1), solar salt (T2) and bamboo salt (T3) were investigated based on the approximate compositions, pH, salt concentration, water holding capacity, transmittance, viscosity, color, cooking loss, shear force, 2-thiobarbituric acid reactive substances (TBARS) and sensory evaluation. Results: The meat of T3 had the highest value for the water holding capacity and sensory evaluation (p<0.05). The meat of T1 had the highest value for salinity (p<0.05). The meat of T2 had the highest value for TBARS (p<0.05). The pH value of Samgyetang meat and broth was the highest for T3 (p<0.05). The meat of T2 and T3 had the highest value for ash content (p<0.05). The broth of T1 had the highest value for the water content, ash content and transmittance (p<0.05). The broth of T2 had the highest value for salinity (p<0.05). The broth of T3 had the highest value for viscosity (p<0.05). The broth of T1 and T2 had the highest value for TBARS (p<0.05). The water content, protein content and fat content were not affected by the Samgyetang meat (p>0.05). The meat of T2 had the lowest value for cooking loss (p<0.05). The meat of T2 and T3 had the lowest value for shear force (p<0.05). Conclusion: The results of this study show that the addition of bamboo salt or the solar salt improves the culinary quality of Samgyetang.

Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

김준태,Dicky Tri Utama,정해성,Farouq Heidar Barido,Sung Ki Lee 한국축산학회 2020 한국축산학회지 Vol.62 No.5

The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F0 (thermal death time at 121℃) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F0 value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F0 value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F0 value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F0 value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F0 value increased. The total alkane content decreased as the F0 value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F0 value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F0 value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.

Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms

Farouq Heidar Barido,장애라(Aera Jang),박재인(Jae In Pak),김도영(Do Yeong Kim),이성기(Sung Ki Lee) 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.5

This study was performed to investigate the effects of taste-related compounds and antioxidatve profiles of retorted samgyetang made from fresh and dried Cordyceps militaris (C. militaris) mushrooms. A total of 48 carcasses were prepared from commercial broilers (CB; Ross, 4 weeks old) and randomly distributed into eight different treatments. Each treatment group consisted of 6 chicken carcasses made with the addition of broth in different condition and concentration of C. militaris mushrooms. The addition concentration was based on the broth volume (v/w) under either fresh or dried conditions ranging from 0% as a control to 1%, 2%, and 3% of C. militaris mushrooms. C. militaris mushrooms contributed to an improvement of meat tenderness and the antioxidative profile that led to a greater suppression of lipid oxidation. The addition of C. militaris mushrooms at 2% could also enrich the flavor and taste-related compounds, particularly the increase in 5’-AMP and umami-related free amino acid compounds, L-aspartic acid and L-glutamic acid. Different addition forms of C. militaris mushrooms, particularly fresh or dried mushrooms, had only small effects on bioactive compounds, where the dried addition could possibly enrich samgyetang broth with higher cordycepin and adenosine contents than the fresh addition. Besides, the addition of C. militaris mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of C. militaris mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.

Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

Tae-Kyung Kim,Young-Boong Kim,Ki-Hong Jeon,Hae-Won Jang,Hyun-Sung Lee,Yun-Sang Choi 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.1

In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.