• Monthly Korean Chicken
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• v.20 no.9
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• pp.72-77
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• 2014

• Monthly Korean Chicken
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• v.20 no.10
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• pp.74-80
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• 2014

• Monthly Korean Chicken
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• v.20 no.11
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• pp.68-73
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• 2014

• Monthly Korean Chicken
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• v.17 no.8
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• pp.60-64
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• 2011

• Monthly Korean Chicken
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• v.17 no.8
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• pp.65-67
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• 2011

• Monthly Korean Chicken
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• v.18 no.8
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• pp.106-109
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• 2012

농촌진흥청은 여름철 보양식으로 알려진 삼계탕의 수출확대 방안으로 미국, 일본, 중국 등 각 나라의 기호도를 고려한 삼계탕의 다양한 요리법을 신안산대 정재홍 교수팀과 공동으로 개발했다. 각 나라에서 선호하는 음식재료와 다양한 조리방법을 이용한 삼계탕 요리법에 대해 알아보자.

• Monthly Korean Chicken
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• v.16 no.5
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• pp.119-123
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• 2010

• Food Science and Preservation
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• v.19 no.5
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• pp.696-702
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• 2012

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.

• Monthly Korean Chicken
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• s.156
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• pp.110-112
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• 2008

날씨가 여름을 향해 가고 있다. 매년 이맘때쯤이면 복날 이라 해서 이런저런 여름 보양 음식들을 먹고는 한다. 여름 보양식 하면 떠오르는 요리는 무엇일까? 바로 '삼계탕' 이 가장 먼저 떠오를 것이다. 매년 삼계탕만을 먹었다면 올해는 다른 닭고기 음식을 먹어보자. 날도 더운데 끓는 솥에 서서 삼계탕을 만들다 먹기도 전에 지칠지 모르니 주변에서 쉽게 찾을 수 있는 닭고기 보양음식을 만나보자.

• Food Science and Preservation
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• v.21 no.4
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• pp.491-499
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• 2014

Changes in various physicochemical and sensory characteristics of Samgyetang retorted at the $F_0$ values of 4.0 (F4), 7.0 (F7), and 10.0 (F10) were investigated during storage at $25^{\circ}C$ for 12 months. The pH level tended to decrease in all the treatments with the increase of the storage time, but no significant difference in the extent of the decrease was observed among the treatments. The values of volatile basic nitrogen, thiobarbituric reactive substances, and carbonyl contents increased rapidly over the storage period in the order of F4 > F7 > F10. The viscosity decreased most sharply between month 0 and month 2, after which the rate of increase declined. The oxygen concentration in the headspace of the retort pouch of the Samgyetang was higher for the samples retorted at higher $F_0$ values. In the sensory tests, the scores of the samples retorted at higher $F_0$ values tended to be lower, but all the characteristics of the samples, except for the texture of the T10 samples, were evaluated with scores higher than 5.0, the limit of marketability, over the storage time. In conclusion, the quality of the Samgyetang samples treated at higher $F_0$ values deteriorated more noticeably during storage.