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한약재 첨가량에 따른 한방 삼계탕의 이화학적 및 관능적 특성 KCI 등재 SCOPUS

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

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

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.

저자
  • 정대윤(전남대학교 식품공학과, 기능성식품연구센터) | Dae-Yun Jeong
  • 황수정(대구한의대학교 한방식품조리영양학부) | Su Jung Hwang
  • 범서우(청암대학교 향장피부미용학과) | Seo-Woo Beom
  • 김건희(덕성여자대학교 식품영양학과) | Gun-Hee Kim
  • 은종방(전남대학교 식품공학과, 기능성식품연구센터) | Jong-Bang Eun Corresponding author