KR100234113B1 - A method of preparation for fried chicken which is freeze-dried - Google Patents

A method of preparation for fried chicken which is freeze-dried Download PDF

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KR100234113B1
KR100234113B1 KR1019970058235A KR19970058235A KR100234113B1 KR 100234113 B1 KR100234113 B1 KR 100234113B1 KR 1019970058235 A KR1019970058235 A KR 1019970058235A KR 19970058235 A KR19970058235 A KR 19970058235A KR 100234113 B1 KR100234113 B1 KR 100234113B1
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South Korea
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chicken
fried
freeze
frying
present
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KR1019970058235A
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Korean (ko)
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KR980000160A (en
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김성호
한선동
김나영
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이은선
주식회사한국야쿠르트
한승배
제일동건산업주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Abstract

본 발명은 튀김가루를 혼합하여 튀긴 닭고기 튀김을 동결건조시킨 동결건조 된 닭고기 튀김의 제조방법에 관한 것이다.The present invention relates to a method for producing a freeze-dried chicken frying of the fried chicken frying by mixing the fried flour.

일반적으로 닭고기 튀김은 잔존수분으로 인해 부패가 빠르고 튀김유의 산패로 인해 보존성이 짧다는 단점이 있었으며, 튀김가루를 물에 개지않고 그대로 사용할 경우 서로 엉겨붙는 등의 문제점이 있었다. 이에 본 발명은 닭고기 튀김을 적절히 전처리한 후 동결건조시킴으로써 보존성과 복원력이 뛰어난 동결건조된 닭고기 튀김을 제공하며, 또한 닭고기의 표면을 자숙시키는 전처리를 행하여 튀김가루를 물에 개지않고 그대로 사용할 수 있도록 하여 제품의 식감을 향상시킨 것이다.In general, fried chicken had the disadvantages of fast decay due to residual moisture and short shelf life due to rancidity of fried oil, and had problems such as entangled with each other when the fried flour was used as it is without water. Accordingly, the present invention provides a freeze-dried chicken fry excellent in preservation and resilience by pre-treating the fried chicken properly after lyophilization, and also by using a pre-treatment to ripen the surface of the chicken so that the frying powder can be used as it is without water The texture of the product is improved.

본 발명에 따른 동결건조된 닭고기 튀김은 일정크기로 절단한 닭고기의 안심부 위를 95℃~100 ℃의 끓는 물에서 5~10초간 자숙하여 닭고기의 표면만을 익힌 후, 이 자숙된 닭고기 원료에 대해 20~30 중량%의 튀김가루를 고루 혼합하고, 팜유를 이용하여 160℃~170℃로 1~1.5 분 동안 튀겨 닭고기 튀김을 만들며; 상기 닭고기 튀김을 -35℃에서 급속동결한 후, 이를 동결건조기에 투입하여, 0.1~1 torr의 진공도를 유지하면서 제품의 온도를 50℃ 이하로 조정하여 동결건조시킴으로써 만들 수 있다.The freeze-dried chicken fries according to the present invention cooked only the surface of the chicken after ripening for 5 to 10 seconds in a boiled water of 95 ℃ ~ 100 ℃ boiling portion of the chicken cut to a certain size, for the mature chicken material 20-30% by weight of fried powder is mixed evenly, fried in palm oil at 160 ℃ to 170 ℃ for 1-1.5 minutes to make a chicken frying; After freezing the chicken fried at -35 ℃, it is put into a freeze dryer, it can be made by lyophilizing by adjusting the temperature of the product to 50 ℃ or less while maintaining a vacuum degree of 0.1 ~ 1 torr.

본 발명에 따른 동결건조된 닭고기 튀김은 보존성이 우수하여 장기간 보관이 가능하며, 복원성이 좋고, 제조과정에서의 영양분 손실이 적으며, 식감이 우수하므로 스넥, 라면 등의 인스턴트식품에 사용하기에 적합하며, 본 발명에 따른 동결건조된 닭고기 튀김의 제조방법은 닭고기의 새로운 가공방법으로 널리 활용될 수 있다.The freeze-dried chicken fries according to the present invention have excellent shelf life and can be stored for a long time, have good restorability, low loss of nutrients in the manufacturing process, and excellent texture, making them suitable for use in instant foods such as snacks and ramen. In addition, the manufacturing method of the lyophilized chicken frying according to the present invention can be widely used as a new processing method of chicken.

Description

동결건조된 닭고기 튀김의 제조방법Method of manufacturing freeze-dried chicken fries

본 발명은 튀김가루를 혼합하여 튀긴 닭고기 튀김을 동결건조시킨 동결건조된 닭고기 튀김의 제조방법에 관한 것이다.The present invention relates to a method for producing lyophilized chicken frying, wherein the frying powder is lyophilized by mixing fried flour.

일반적으로 닭고기 튀김은 잔존수분으로 인해 부패가 빠르고 튀김유의 산패로 인해 보존성이 짧다는 단점이 있었다. 이에 본 발명자들은 닭고기 튀김의 보존성을 향상시키고자 연구하던 중 닭고기 튀김의 식감과 조직감을 그대로 유지하면서 보존성을 향상시키는 본 발명에 이르게 되었다. 본 발명에서는 닭고기 튀김을 적절히 전처리한 후 일정 조건 하에서 동결건조시킴으로써 식감이 우수하고 복원력과 보존성이 뛰어난 동결건조된 닭고기 튀김을 제조한다. 통상 튀김육은 건조시 복원력이 떨어지며, 함유된 유지성분으로 인한 빠른 산패로 동결건조제품으로의 개발이 용이하지 않았으나, 본 발명의 경우 튀김육을 적절히 전처리함으로써 보존성이 우수한 동결건조된 닭고기 튀김을 제조할 수 있도록 한다.In general, fried chicken had the disadvantages of fast decay due to residual moisture and short shelf life due to rancidity of fried oil. The present inventors have led to the present invention to improve the preservation while maintaining the texture and texture of the fried chicken while studying to improve the preservation of the fried chicken. In the present invention, the pre-treatment of the fried chicken properly and lyophilized under certain conditions to produce a freeze-dried chicken fried food excellent in texture and resilience and preservation. In general, fried meat has low restoring power upon drying, and it is not easy to develop into a freeze-dried product due to rapid rancidity due to the oil-containing ingredients contained in the present invention. Do it.

또한, 닭고기 튀김시 튀김가루를 물에 개지않고 그대로 사용하면 제품의 식감은 향상되나 서로 엉겨붙는 등의 문제점이 있어 제품화에 어려움이 있는 바, 종래 닭고기 튀김에는 튀김가루를 그대로 사용하지 않고 대부분 물에 개어서 사용해 왔다. 그러나 본 발명은 종래의 이러한 문제점을 해결하여 튀김시 튀김가루를 그대로 사용할 수 있도록 함으로써 식감이 향상된 제품을 만드는 방법을 제공한다.In addition, if fried chicken is used without frying in water, the texture of the product is improved, but there is a problem of being entangled with each other. I've used it. However, the present invention provides a method of making a product with improved texture by solving the problems of the prior art by allowing the use of fried flour as it is when fried.

본 발명은 닭고기 튀김을 적절히 전처리한 후 동결건조시킴으로써 보존성과 복원력이 뛰어난 동결건조된 닭고기 튀김을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a freeze-dried chicken fry excellent in preservation and restoring power by appropriately pre-treating the fried chicken and then lyophilized.

또한, 본 발명은 닭고기의 표면을 자숙시키는 전처리를 행하여 튀김가루를 물에 개지 않고 그대로 사용하는데 따른 문제점을 해결함으로써 튀김제품의 식감을 향상시키는 것을 목적으로 한다.In addition, an object of the present invention is to improve the texture of the fried product by solving the problem of using the pre-treatment to make the surface of the chicken ripening without using the fried powder in water.

제1도는 본 발명에 따른 제조공정의 블록도이다.1 is a block diagram of a manufacturing process according to the present invention.

본 발명에 따른 동결건조된 닭고기 튀김의 제조방법은 닭고기를 일정크기로 절단한 후, 자숙, 튀김, 동결건조하는 일련의 공정으로 이루어진다. 이하, 각 공정별로 상세하게 설명한다.Method for producing a freeze-dried chicken fries according to the present invention consists of a series of processes of cutting the chicken to a certain size, then, cooked, fried, lyophilized. Hereinafter, each process is explained in full detail.

(1). 원료(One). Raw material

원료의 지방함량이 높으면 동결건조된 제품의 산패가 일어나 제품의 보존성이 떨어지므로 원료 닭고기는 지방함량이 적은 안심부위만을 사용하도록 한다.If the fat content of the raw material is high, the rancidity of the lyophilized product is reduced, so the preservation of the product is reduced.

동결된 원료 닭고기를 적당히 해동한 후, 육절단기를 이용하여 일정한 크기로 절단한다.After thawing the frozen raw chicken in moderation, cut into regular size using a meat cutter.

(2). 자숙(2). Sleep

절단된 닭고기를 95℃~100℃의 끓는 물에서 5~10초간 자숙하여 표면만 익도록 한다. 이러한 자숙공정은 연속되는 튀김공정에서 튀김가루를 물에 개지않고 그대로 사용할 경우 서로 엉겨붙지 않도록 하기 위함이며, 또한 닭고기의 기름을 탈유시켜 제품의 보존성을 향상시키기 위함이다. 그러나 자숙을 많이하면, 풍미와 식감이 떨어지므로 짧은 시간동안만 자숙하여 표면만 익히도록 한다.Cook the cut chicken in boiling water at 95 ℃ ~ 100 ℃ for 5-10 seconds to cook only the surface. This self-cooking process is to prevent tangling of each other when the frying powder is used in a continuous frying process without being immersed in water, and also to improve the preservation of the product by deoiling chicken oil. However, if you cook a lot, the flavor and texture will fall, so cook only the surface for a short time to cook.

(3). 튀김(3). fried food

자숙된 닭고기 원료에 대해 20~30 중량%의 튀김가루를 가루상태 그대로 가하고 교반하여 고루 혼합한다. 이렇게 튀김가루를 물에 개지않고 그대로 입혀서 튀김으로써 제품의 식감을 향상시킬 수 있다. 전술한 바와같이, 튀김가루를 그대로 사용할 경우 서로 엉겨붙는 등의 문제점이 생기므로 이를 방지하기 위해 전단계에서 미리 닭고기의 표면을 자숙한 후 사용하도록 한다.20-30% by weight of fried flour is added to the cooked chicken raw material as it is, and stirred and mixed evenly. In this way, you can improve the texture of the product by applying fried powder without frying in water. As described above, when the fried flour is used as it is, problems such as tangling with each other occur. Therefore, in order to prevent this, the surface of the chicken is ripened before use.

튀김가루를 입힌 닭고기를 팜유를 사용하여 160℃~170℃의 온도로 1~1.5분동안 튀긴다. 팜유대신 대두유 등의 다른 식용유를 사용할 수도 있으나 제품의 보존성 면에서 팜유를 사용한 경우가 가장 우수하므로 팜유를 사용하는 것이 바람직하다.Deep-fried chicken is fried with palm oil for 1 ~ 1.5 minutes at 160 ℃ ~ 170 ℃. Other edible oils such as soybean oil may be used instead of palm oil, but palm oil is preferable because palm oil is best used in terms of product preservation.

(4). 동결건조(4). Freeze drying

상기 닭고기 튀김을 -35℃에서 급속동결시킨 후, 이를 동결건조기에 투입하고, 0.1~1 torr의 진공도를 유지한 채 제품의 온도를 50℃ 이하로 조종하여 건조시킴으로써 잔존수분 4% 이하의 동결건조된 닭고기 튀김을 만든다.After freezing the chicken frying at -35 ℃, it is put in a freeze dryer, while controlling the temperature of the product to 50 ℃ or less while maintaining a vacuum degree of 0.1 ~ 1 torr lyophilization of less than 4% of the residual moisture Makes fried chicken.

상기의 모든 공정은 자동화시킬 수 있으므로 대량생산이 가능하며, 또한 본 발명에 따른 튀김육의 동결건조방법은 닭고기 대신 우육, 돈육 등을 사용해서도 행할 수 있다.All the above processes can be automated, so mass production is possible, and the freeze-drying method of fried meat according to the present invention can also be performed using beef, pork, etc. instead of chicken.

이하 실시예를 통해 본 발명을 보다 상세하게 설명한다. 다음의 실시예는 본 발명의 범위를 한정하는 것으로 해석되어서는 아니되며, 본 발명의 범위내에서 당업자에 의해 통상적인 변화가 가능함은 물론이다.The present invention will be described in more detail with reference to the following Examples. The following examples are not to be construed as limiting the scope of the invention, but of course, ordinary changes are possible by those skilled in the art within the scope of the invention.

[실시예 1]Example 1

동결된 닭고기 안심부위를 적당히 해동한 후, 육절단기를 이용하여 일정한 크기로 절단하고, 절단된 닭고기를 100℃의 끓는 물에서 7초간 자숙하여 표면만 익혔다. 자숙된 닭고기 원료에 대해 20중량%의 튀김가루를 가하고 교반하여 고루 혼합한 후, 팜유로 160℃~170℃의 온도에서 1분 동안 튀겼다. 이 닭고기 튀김을 -35℃에서 급속동결시킨 후, 동결건조기에 투입하고, 0.5 torr의 진공도를 유지한 채 제품의 온도를 50℃ 이하로 조정하여 잔존수분 4% 이하로 건조시켜 동결건조된 닭고기 튀김을 만들었다.After thawing the frozen chicken tenderloin, the meat was cut to a certain size using a meat cutter, and the cut chicken was cooked in boiling water at 100 ° C. for 7 seconds to cook only the surface. 20% by weight of fried powder was added to the cooked chicken raw material, mixed by stirring, and then fried with palm oil at a temperature of 160 ° C. to 170 ° C. for 1 minute. After freezing the chicken fried at -35 ℃, it is put in the freeze dryer, and the temperature of the product is adjusted to 50 ℃ or less while maintaining the vacuum degree of 0.5 torr, dried to 4% or less of the residual moisture, fried chicken fried Made.

[실시예 2~4]EXAMPLES 2-4

다음 표 1의 조건을 제외하고는 상기 실시예 1과 동일한 방법으로 동결건조된 닭고기 튀김을 만들었다.Next, except for the conditions of Table 1, lyophilized chicken frying was prepared in the same manner as in Example 1.

Figure kpo00002
Figure kpo00002

[실시예 5]Example 5

상기 실시예 1 내지 4에 따라 제조된 동결건조된 닭고기 튀김에 대해 7인의 감식전문가를 대상으로 하여 관능검사를 실시하였으며, 그 결과를 표 2에 나타내였다. 이때, +++는 극히 양호, ++는 양호, +는 보통, -는 불량을 나타낸다.A sensory test was conducted on seven savory specialists for lyophilized chicken frying prepared according to Examples 1 to 4, and the results are shown in Table 2. At this time, +++ is extremely good, ++ is good, + is normal, and-is bad.

Figure kpo00003
Figure kpo00003

자숙공정을 거치고 팜유 또는 대두유를 사용하여 1회 튀긴 경우(실시예 1, 4)가 식감이 우수하였다.In the case of using a palm oil or soybean oil after the cooking process and fried once (Examples 1 and 4), the texture was excellent.

[실시예 6]Example 6

상기 실시예 1 내지 4에 따라 제조된 동결건조된 닭고기 튀김에 대해 복원성, 생산성 및 보존성을 테스트하였으며, 그 결과를 표 3에 나타내었다. 이때, +++는 극히 양호, ++는 양호, +는 보통, -는 불량을 나타내며, 복원율은 동결건조된 닭고기 튀김에 열수를 가하고 3분이 경과된 후의 상태를 기준으로 하였으며, 생산성은 외형 등의 면에서 상품가치를 가진 최종제품의 원료에 대한 비율로 나타냈으며, 보존성은 30℃의 인큐베이터에서의 관능테스트 결과로 나타내었다.The lyophilized chicken frying prepared according to Examples 1 to 4 was tested for stability, productivity and preservation, and the results are shown in Table 3. At this time, +++ is extremely good, ++ is good, + is normal,-is bad, and the recovery rate is based on the state after 3 minutes of hot water is applied to the lyophilized chicken fries. In terms of, it is expressed as the ratio of the raw material of the final product having the commodity value, and the preservability is shown by the sensory test result in an incubator at 30 ° C.

Figure kpo00004
Figure kpo00004

상기 표 3으로부터 알 수 있는 바와 같이, 자숙공정을 거쳐 160℃~170℃에서 1회 튀기는 경우(실시예 1, 4)가 복원성, 생산성면에서 우수하였으며, 팜유를 사용한 경우(실시예 1)가 대두유를 사용한 경우(실시예 4) 보다 보존성면에서 휠씬 우수하였다. 또한 자숙공정을 거치지 않은 경우(실시예 2)에는 자숙공정을 거친 경우에 비해 복원성과 생산성이 절반정도로 크게 떨어졌다.As can be seen from Table 3, the case of frying once at 160 ° C. to 170 ° C. through the self-cooking process (Examples 1 and 4) was excellent in terms of recoverability and productivity, and the case of using palm oil (Example 1) When soybean oil was used (Example 4), it was much better in terms of storage properties. In addition, in the case of not undergoing the cooking process (Example 2), the resilience and productivity dropped by about half compared with the case of the cooking process.

상기 실시예로부터 알 수 있는 바와같이, 본 발명에 따른 동결건조된 닭고기 튀김은 보존성이 우수하여 장기간 보관이 가능하며, 복원성이 좋고, 동결건조하였으므로 영양분 손실이 적다. 또한 닭고기 특유의 조직감과 더불어 튀김시 튀김가루를 그대로 사용함으로써 식감이 우수하여 스넥으로서의 가치가 매우 높다. 따라서 본 발명의 동결건조된 닭고기 튀김은 스넥, 라면 등의 인스턴트식품에 사용하기에 적합하며, 이밖에도 본 발명은 닭고기의 새로운 가공방법으로 널리 활용될 수 있다.As can be seen from the above embodiment, the freeze-dried chicken fry according to the present invention is excellent in preservation, can be stored for a long time, has good restorability, and freeze-dried so that nutrient loss is low. In addition to the unique texture of chicken, fried foods are used as they are, so the texture is very good. Therefore, the freeze-dried chicken fry of the present invention is suitable for use in instant foods such as snacks, ramen, etc. In addition, the present invention can be widely used as a new processing method of chicken.

Claims (1)

일정크기로 절단한 닭고기의 안심부위를 95℃~100℃의 끓는 물에서 5~10초간 자숙하여 닭고기의 표면만을 익힌 후, 이 자숙된 닭고기 원료에 대해 20~30 중량%의 튀김가루를 고루 혼합하고, 팜유를 사용하여 160℃~170℃로 1~1.5 분 동안 튀겨 닭고기 튀김을 만들며; 상기 닭고기 튀김을 -35℃에서 급속동결한 후, 이를 동결건조기에 투입하여, 0.1~1 torr의 진공도를 유지하면서 제품의 온도를 50℃ 이하로 조정하여, 잔존수분 4% 이하로 동결건조시키는 것을 특징으로 하는 동결건조된 닭고기 튀김의 제조방법.The tenderloin of the chicken cut to a certain size is cooked in boiling water at 95 ℃ ~ 100 ℃ for 5-10 seconds to cook only the surface of the chicken, and then mixed 20 ~ 30% by weight of fried powder with respect to the cooked chicken raw material. Using palm oil, fry at 160 ° C.-170 ° C. for 1-1.5 minutes to make chicken fries; After freezing the chicken fried at -35 ℃, it is put into the freeze dryer, while maintaining the vacuum degree of 0.1 ~ 1 torr to adjust the temperature of the product to 50 ℃ or less, to freeze-dried to 4% or less residual water Method for producing a lyophilized chicken frying, characterized in that.
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KR20190048599A (en) * 2017-10-31 2019-05-09 주식회사 바이오피이드 Vacuum Freeze Dried Chicken, and Method for Manufacturing the Same
KR102540061B1 (en) 2023-03-17 2023-06-05 새롬에프에스(주) Manufacturing method of fried chicken
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Publication number Priority date Publication date Assignee Title
KR20150068063A (en) * 2013-12-11 2015-06-19 주식회사 마니커 Health or diet food containing chicken breast powder and its process
KR101630910B1 (en) 2013-12-11 2016-06-15 주식회사 마니커 Health or diet food containing chicken breast powder and its process
KR101653760B1 (en) * 2015-10-23 2016-09-02 구례군 The method for manufacturing namul bugak, and the namul bugak made by the method
KR20190048599A (en) * 2017-10-31 2019-05-09 주식회사 바이오피이드 Vacuum Freeze Dried Chicken, and Method for Manufacturing the Same
KR101989515B1 (en) * 2017-10-31 2019-06-14 주식회사 바이오피이드 Method for Manufacturing Vacuum Freeze Dried Chicken
KR20230114380A (en) 2022-01-25 2023-08-01 새롬에프에스(주) Manufacturing method of fried chicken
KR102540061B1 (en) 2023-03-17 2023-06-05 새롬에프에스(주) Manufacturing method of fried chicken

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