MANUFACTURING METHOD OF HAE-SIN-TANG COMPRISING BLACK GARLIC EXTRACT

• Main Author: LEE, GANG SEOK
• Format: Patent
• Language: English; Korean
• Published: 16.05.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a chicken and seafood soup cooked with boiled chicken and seafood represented by abalone, and more specifically, to a method for manufacturing a chicken and seafood soup which is cooked by adding a black garlic extract. According to the manufacturing method of the present invention, it is possible to effectively remove the bad odor of the chicken and seafood soup, and as useful physiologically active ingredients of the black garlic can be effectively used, nutritional characteristics are excellent, and thus the method for manufacturing the chicken and seafood soup is likely to be used in the food service industry. 본 발명은 삶은 닭과 전복으로 대표되는 해산물로 조리되는 해신탕에 관한 것으로서, 보다 구체적으로는 흑마늘 엑기스가 첨가되어 조리되는 해신탕의 제조 방법에 관한 것이다. 본 발명의 제조 방법에 따르면, 해신탕의 잡냄새를 효과적으로 제거할 수 있고, 흑마늘의 유용 생리 활성 성분을 효과적으로 이용할 수 있어 영양학적으로도 우수한 특징이 있으므로 외식산업상 이용 가능성이 높다.