KR100370622B1 - A manufacturing process of cheese ham using chicken - Google Patents
A manufacturing process of cheese ham using chicken Download PDFInfo
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- KR100370622B1 KR100370622B1 KR10-2000-0082783A KR20000082783A KR100370622B1 KR 100370622 B1 KR100370622 B1 KR 100370622B1 KR 20000082783 A KR20000082783 A KR 20000082783A KR 100370622 B1 KR100370622 B1 KR 100370622B1
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
Abstract
본 발명은 닭고기를 이용한 치즈햄 제조방법에 관한 것으로, 특히 원재료에 해당하는 닭고기 80.93 ~ 80.95%에 부재료인 대두단백 2.54 ~ 2.56%, 정제염 1.74 ~ 1.76%, 인산염 0.31 ~ 0.33%, 엘아스코프빈산나트륨 0.04 ~ 0.06%, 엘글루타민산나트륨 0.20 ~ 0.22%, 백설탕 1.32 ~ 1.34%, 말토덱스트린 2.65 ~ 2.67%, 화이트복합시즈닝 0.79 ~ 0.81%, 치즈피자마리네이드 0.42 ~ 0.44%, 내열성치즈 4.29 ~ 4.31%, 치즈분말 0.42 ~ 0.44%, 치즈오일 0.10 ~ 0.12%, 시즈닝제이-엠 0.18 ~ 0.20, 스모크후레바 0.04 ~ 0.06%, 가라기난 0.26 ~ 0.28%, 밀단백 3.60 ~ 3.62%의 적정 배합비율로 배합하고, 배합이 완료되면 이를 충전하여 80℃의 온도에서 45분간 열처리한 후 진공 포장하여 시중에 유통 판매되게 하므로써, 닭고기 고유의 맛을 느끼면서 장소에 구애없이 간편하게 취식할 수 있도록 한 것이다.The present invention relates to a method for producing cheese ham using chicken, in particular soybean protein 2.54 ~ 2.56%, refined salt 1.74 ~ 1.76%, phosphate 0.31 ~ 0.33%, sodium ascorbate sodium in the raw material 80.93 ~ 80.95% chicken 0.04 to 0.06%, sodium elglutamate 0.20 to 0.22%, white sugar 1.32 to 1.34%, maltodextrin 2.65 to 2.67%, white composite seasoning 0.79 to 0.81%, cheese pizza marinade 0.42 to 0.44%, heat resistant cheese 4.29 to 4.31%, Cheese powder 0.42 ~ 0.44%, cheese oil 0.10 ~ 0.12%, seasoning J-M 0.18 ~ 0.20, smoke flavor 0.04 ~ 0.06%, boiled egg 0.26 ~ 0.28%, wheat protein 3.60 ~ 3.62% After the formulation is completed, it is filled and heat-treated at a temperature of 80 ° C. for 45 minutes, and then vacuum-packed so that it can be marketed and sold on the market.
Description
본 발명은 닭고기를 이용한 치즈햄 제조방법에 관한 것으로, 특히 닭고기의 정육, 가슴살, 스킨을 원료육으로 하고 이 원료육에 부재료를 적정 비율로 배합한 후 일련의 제조공정을 통하여 햄으로 제조되게 한 다음 진공 포장하여 시중에 유통 판매하므로써, 닭고기 고유의 맛을 느끼면서 장소에 구애없이 간편하게 취식할 수 있도록 한 닭고기를 이용한 치즈햄 제조방법에 관한 것이다.The present invention relates to a method for producing cheese ham using chicken, and in particular, meat, breast meat, and skin of chicken meat as raw meat, and the raw material is formulated in an appropriate ratio to the raw meat, and then made into a ham through a series of manufacturing processes and then vacuum The present invention relates to a cheese ham manufacturing method using chicken, which is packaged and sold on the market, so that the chicken can be eaten easily regardless of the place while feeling the unique taste of the chicken.
일반적으로 닭고기의 성분은 쇠고기 보다 단백질이 많아 100g중 20.7g이고, 지방질은 4.8g이며, 126kcal의 열량을 내는데 특히 비타민 B2가 많다. 그밖에 칼슘 4mg, 인 302mg, 비타민 A40 I.U., 비타민 B10.09mg, 비타민 B20.15mg등을 함유함과 동시에 글루탐산이 있기 때문에 맛있는 것이며, 여기에 여러가지 아미노산과 핵산맛 성분이 들어있어 강하면서도 산뜻한 맛을 내는 것으로 널리 알려져 있다.In general, chicken is more protein than beef, 20.7g of 100g, fat 4.8g, 126kcal calories, especially vitamin B 2 is a lot. It also contains 4mg of calcium, 302mg of phosphorus, Vitamin A40 IU, Vitamin B 1 0.09mg, and Vitamin B 2 0.15mg, and it is delicious because it contains glutamic acid, and it contains various amino acid and nucleic acid flavors. It is widely known for producing.
이러한 닭고기는 연하고 맛고 풍미가 담백하며 조리하기 쉽고 영양가도 높아 국내뿐만 아니라 세계적으로 폭넓게 요리에 사용되고 있으나, 가정이나 기타 야외에서 간편하게 취식할 수 있는 가공품으로는 일부제품(삼계탕등)에 한정되어 있기 때문에 다양한 요리를 장소에 구애없이 취식할 수 없는 제반 문제점이 있었다.These chickens are soft, tasty, light in flavor, easy to cook, and have high nutritional value. They are widely used for cooking in Korea as well as in the world, but they are limited to some products (samgyetang, etc.) for easy eating at home or other outdoor areas. Therefore, there were various problems that can not eat a variety of dishes regardless of the place.
따라서 본 발명의 목적은 상기와 같은 종래의 문제점을 감안하여 안출한 것으로, 닭고기의 정육, 가슴살, 스킨을 원료육으로 하고 이 원료육에 부재료를 적정 비율로 배합한 후 일련의 제조공정을 통하여 치즈햄으로 제조되게 한 다음 진공 포장하여 시중에 유통 판매하므로써, 닭고기 고유의 맛을 느끼면서 장소에 구애없이 간편하게 취식할 수 있도록 한 닭고기를 이용한 소시지 제조방법을 제공하는데 있다.Therefore, the object of the present invention was devised in view of the conventional problems as described above, and the meat, meat, and skin of the chicken meat as raw material, and the raw material is formulated in a proper ratio to the cheese ham through a series of manufacturing processes By manufacturing and then vacuum-packed and sold in the market, to provide a sausage manufacturing method using a chicken that can be eaten easily regardless of place while feeling the unique taste of chicken.
상기와 같은 목적을 달성하기 위한 수단으로 본 발명은, 원재료에 해당하는 닭고기 80.93 ~ 80.95%에 부재료인 대두단백 2.54 ~ 2.56%, 정제염 1.74 ~ 1.76%, 인산염 0.31 ~ 0.33%, 엘아스코프빈산나트륨 0.04 ~ 0.06%, 엘글루타민산나트륨 0.20 ~ 0.22%, 백설탕 1.32 ~ 1.34%, 말토덱스트린 2.65 ~ 2.67%, 화이트복합시즈닝 0.79 ~ 0.81%, 치즈피자마리네이드 0.42 ~ 0.44%, 내열성치즈 4.29 ~ 4.31%, 치즈분말 0.42 ~ 0.44%, 치즈오일 0.10 ~ 0.12%, 시즈닝제이-엠 0.18 ~ 0.20%, 스모크후레바 0.04 ~ 0.06%, 가라기난 0.26 ~ 0.28%, 밀단백 3.60 ~ 3.62%의 적정 배합비율로 배합하고, 배합이 완료되면 이를 충전하여 80℃의 온도에서 45분간 열처리한 후 진공 포장하는 것을 그 기술적 구성상의 기본 특징으로 한다.As a means for achieving the above object, the present invention is a raw material, soy protein 2.54 ~ 2.56%, refined salt 1.74 ~ 1.76%, phosphate 0.31 ~ 0.33%, sodium phosphate 0.04 ~ 0.06%, Sodium Elglutamate 0.20 ~ 0.22%, White Sugar 1.32 ~ 1.34%, Maltodextrin 2.65 ~ 2.67%, White Compound Seasoning 0.79 ~ 0.81%, Cheese Pizza Marinade 0.42 ~ 0.44%, Heat Resistance Cheese 4.29 ~ 4.31%, Cheese Powder 0.42 ~ 0.44%, cheese oil 0.10 ~ 0.12%, seasoning J-M 0.18 ~ 0.20%, smoke flavor 0.04 ~ 0.06%, boiled egg 0.26 ~ 0.28%, wheat protein 3.60 ~ 3.62% After the formulation is completed, it is filled with heat treatment at a temperature of 80 ° C. for 45 minutes, and vacuum packaging is a basic feature of the technical configuration.
이하 본 발명의 바람직한 실시예를 보다 상세하게 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail.
(실시예)(Example)
먼저 닭고기를 이용한 소시지를 제조하기 위해서는 원료육에 해당하는 닭고기와 부재료인 대두단백, 정제염, 인산염, 엘아스코프빈산나트륨, 엘글루타민산나트륨, 백설탕, 말토덱스트린, 화이트복합시즈닝, 치즈피자마리네이드, 내열성치즈, 치즈분말, 치즈오일, 시즈닝제이-엠, 스모크후레바, 가라기난, 밀단백이 동원된다.First of all, in order to manufacture sausages using chicken meat, raw materials such as chicken and soybean protein, refined salt, phosphate, sodium ascorbate, sodium glutamate, sodium sugar, maltodextrin, white complex seasoning, cheese pizza marinade, heat resistant cheese, Cheese powder, cheese oil, seasoning J-M, smoke flavor, carrageenan and wheat protein are mobilized.
상기에서 준비된 원료육과 부재료는 일련의 제조공정을 차례로 거치면서 치즈햄으로 제조되어 시중에 유통 판매되는데, 이러한 제조방법에서 동원되는 원료육, 부재료의 배율 및 각 단위공정에서의 처리조건(온도, 시간)등은 여러실험을 통해 얻어진 내용을 종합하여 결정된 결과로서 제조공정은 다음과 같다.The raw meat and the subsidiary materials prepared above are made into cheese ham through a series of manufacturing steps in turn and are sold in the market. The raw meat, the magnification of the subsidiary materials, and the processing conditions (temperature, time) in each unit process are mobilized in such a manufacturing method. The result of the experiment was determined by integrating the contents obtained through various experiments. The manufacturing process is as follows.
°닭고기(원료육)° Chicken (raw meat)
먼저 원료육에 해당하는 닭고기의 범위는 정육, 가슴살, 냉동스킨이 사용되는데 선택된 원료육은 위생처리되어 이물질이 없고 선도가 양호한 조건을 갖는다.First, the range of chicken meat corresponding to the raw meat is used meat, breast meat, and frozen skin. The selected raw meat is sanitized, so there is no foreign matter and good freshness condition.
세절Fragmentation
준비된 원료육인 정육, 가슴살, 냉동스킨은 그라인더를 이용하여 세절하는데, 이때 신선상태의 원료를 온도가 상승되지 않도록 그라인딩하고, 세절후에는 온도 상승 및 오염에 주의 하면서 염지실에 대기 시킨다.Prepared raw meats, such as meat, breast, and frozen skin, are chopped using a grinder. At this time, the raw materials in fresh state are ground to prevent the temperature from rising, and after cutting, they are placed in a salt chamber while paying attention to temperature rise and contamination.
커드육제조Curd meat manufacturing
세절된 스킨 8 : 단백류 1 : 냉수 4 : 얼음 2의 비율로 준비한 후 커터기에 단백류 1 : 냉수 4를 넣고 수화시킴과 동시에 수화시킨 곳에 스킨 8을 넣고 30℃까지 고속 컷팅한 다음 온도가 30℃까지 도달하면 반드시 얼음 2를 넣고 저속 컷팅하여 온도를 20℃이하로 낮춘다. 이렇게 하여 커드가 완성되면 바로 염지냉장고나 찬곳에 넣어 온도가 빨리 내려 가도록 보관한다.Finely prepared skin 8: Protein 1: Cold water 4: Ice 2: Prepare the ratio of Protein 1: Cold water 4 in the cutter, and hydrate. When it reaches to ℃, make sure to add ice 2 and cut it at low speed to lower the temperature below 20 ℃. When the curd is finished in this way, place it in a salt freezer or cold place to keep the temperature down quickly.
염지salt pond
세절된 정육에 만들어진 피클액을 넣고 15 - 20분간 혼합하고, 혼합된 원료육은 용기에 담아 이물질에 오염되지 않도록 주의하면서 염지냉장고에 12 - 15시간 염지시킨다.Add pickle liquor to the minced meat, mix for 15-20 minutes, and place the mixed raw meat in a container for 12 to 15 hours so that it is not contaminated with foreign materials.
혼합공정Mixing process
상기와 같은 과정을 거쳐 원료육과 부재료가 준비되면 원재료에 해당하는 원재료에 해당하는 닭고기 80.93 ~ 80.95%에 부재료인 대두단백 2.54 ~ 2.56%, 정제염 1.74 ~ 1.76%, 인산염 0.31 ~ 0.33%, 엘아스코프빈산나트륨 0.04 ~ 0.06%, 엘글루타민산나트륨 0.20 ~ 0.22%, 백설탕 1.32 ~ 1.34%, 말토덱스트린 2.65 ~ 2.67%, 화이트복합시즈닝 0.79 ~ 0.81%, 치즈피자마리네이드 0.42 ~ 0.44%, 내열성치즈 4.29 ~ 4.31%, 치즈분말 0.42 ~ 0.44%, 치즈오일 0.10 ~ 0.12%, 시즈닝제이-엠 0.18 ~ 0.20%, 스모크후레바 0.04 ~ 0.06%, 가라기난 0.26 ~ 0.28%, 밀단백 3.60 ~ 3.62%의 적정 배합비율로 배합한다.When raw meat and subsidiary materials are prepared through the process described above, chicken meat corresponding to the raw materials is 80.93 to 80.95%, soybean protein 2.54 to 2.56%, refined salt 1.74 to 1.76%, phosphate 0.31 to 0.33%, and ascorbic acid Sodium 0.04 to 0.06%, Sodium elglutamate 0.20 to 0.22%, White sugar 1.32 to 1.34%, Maltodextrin 2.65 to 2.67%, White composite seasoning 0.79 to 0.81%, Cheese pizza marinade 0.42 to 0.44%, Heat resistant cheese 4.29 to 4.31% , Cheese powder 0.42 ~ 0.44%, cheese oil 0.10 ~ 0.12%, seasoning J-M 0.18 ~ 0.20%, smoke flavor 0.04 ~ 0.06%, carrageenan 0.26 ~ 0.28%, wheat protein 3.60 ~ 3.62% Blend.
상기와 같이 원료육인 닭고기와 부재료의 배합이 완료되면 이를 충전하고, 80℃의 온도에서 45분간 열처리한 후 진공 포장하면 된다.When the formulation of the raw material chicken and the subsidiary material is completed as described above, it is filled, and heat-treated for 45 minutes at a temperature of 80 ℃ then vacuum packaging.
그리고 최적정배율인 원재료에 해당하는 닭고기 80.94%에 부재료인 대두단백 2.55%, 정제염 1.75%, 인산염 0.32%, 엘아스코프빈산나트륨 0.05%, 엘글루타민산나트륨 0.21%, 백설탕 1.33%, 말토덱스트린 2.66%, 화이트복합시즈닝 0.80%, 치즈피자마리네이드 0.43%, 내열성치즈 4.30%, 치즈분말 0.43%, 치즈오일 0.11%, 시즈닝제이-엠 0.19, 스모크후레바 0.05%, 가라기난 0.27%, 밀단백 3.61%로 배합하면 양질의 닭고기를 이용한 치즈햄을 얻을수 있었다.In addition, 80.94% of chicken meat, which is the optimal raw material, is 2.55% of soy protein, 2.75% of refined salt, 1.75%, phosphate 0.32%, sodium elascopate 0.05%, sodium elglutamate 0.21%, white sugar 1.33%, maltodextrin 2.66%, White Compound Seasoning 0.80%, Cheese Pizza Marinade 0.43%, Heat-resistant Cheese 4.30%, Cheese Powder 0.43%, Cheese Oil 0.11%, Seasoning J-M 0.19, Smoke Flavor 0.05%, Carrageen 0.27%, Wheat Protein 3.61% Combining cheese ham with high quality chicken was obtained.
이상에서 살펴본 바와 같이 본 발명에 의하면, 닭고기의 정육, 가슴살, 스킨을 원료육으로 하고 이 원료육에 부재료를 적정 비율로 배합한 후 일련의 제조공정을 통하여 치즈햄으로 제조되어 시중에 유통 판매되기 때문에 소비자는 식품점등지에서 손쉽게 구입하여 닭고기 고유의 맛을 느끼면서 장소에 구애없이 간편하게 취식할 수 있는 등의 효과가 있는 것이다.As described above, according to the present invention, the meat is made of cheese ham through a series of manufacturing processes after combining the meat, breast meat, and skin of the chicken meat as the raw meat, and adding the subsidiary materials to the raw meat at an appropriate ratio. Easily purchased at food stores, etc. It is possible to eat easily without regard to the place while feeling the unique taste of chicken.
이상에서는 본 발명을 특정의 바람직한 실시예를 참고하여 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며 본 발명의 요지를 벗어나지 않는 범위에서 통상의 지식을 가진자에 의해 다양한 변경과 수정이 이루어질 수 있는 것임을 밝혀둔다.The present invention has been described above with reference to specific preferred embodiments, but the present invention is not limited to the above embodiments and various changes and modifications may be made by those skilled in the art without departing from the gist of the present invention. Make sure you can.
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| KR100633042B1 (en) | 2003-12-26 | 2006-10-11 | 주식회사 한불후치피아 | Manufacturing method for cheese with meat and fish, meat-cheese |
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| KR100633042B1 (en) | 2003-12-26 | 2006-10-11 | 주식회사 한불후치피아 | Manufacturing method for cheese with meat and fish, meat-cheese |
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