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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.

Effect of the Dried-Medicinal-Herbs Mixing Ratio on the Sensory and Quality Characteristics of Samgyetang for Ginseng Chicken Soup