KR100404896B1 - Premix for Chicken Enriched Uptakable Calcium and Iron and Method for Making Processed Chicken Products Using Thereof - Google Patents

Abstract

The present invention is a coating of the water-soluble iron and calcium with the premix in the fried chicken or chicken nuggets or reconstituted meat when processed into a nugget, or patty products of fried chicken and water-soluble calcium and iron in the premix When mixing together fried chicken or chicken nuggets or chicken patties relates to the amount of calcium and iron reinforcement chicken processing premix for the human body and a method for producing chicken reconstituted meat using the same.

Fried chicken premix of the present invention 45-55wt% wheat flour, 15-25wt% corn flour, 16-26wt% starch, 0.1-1.0wt% guar gum, 1.0-2.5wt% tablet salt, 1.0-2.5wt% water soluble, water-soluble Dissolve 0.1 ~ 0.7wt% calcium, 0.1 ~ 0.5wt% water soluble iron, 2.0 ~ 4.0wt% skim milk powder, 1.0 ~ 8.0wt% spice in purified water. Meat products are mixed with 0.05 to 0.2 wt% of water-soluble calcium, 0.1 to 0.5 wt% of water-soluble iron, 0.01 to 0.02 wt% of guar gum, and 4.0 to 6.0 wt% of spices, and cooked and steamed after cooking. The nuggets obtained by predusting with 4.0-6.0 wt% of predust are kneaded in a solution of Cryopowder and purified water in a ratio of 1: 1.1, and braided by Crimebrading. The braided restructured meat is fried at a high temperature of 160-190 ° C. for 30-60 seconds and then rapidly frozen to prepare chicken nuggets or chicken patties.

Since the premix and chicken reconstituted meat products of the present invention contains a large amount of water-soluble calcium and iron, it is possible to easily maintain the nutritional balance of calcium and iron to children, pregnant women and adults in the growing season prefers fried chicken or chicken reconstituted meat.

Description

Premix for Chicken Enriched Uptakable Calcium and Iron and Method for Making Processed Chicken Products Using Thereof}

The present invention relates to a premix for chicken and calcium reinforcing chicken reinforced with chicken and reconstituted meat using the same. More specifically, when the chicken is fried or processed into a processed product such as restructured meat nuggets or patties, the water-soluble calcium and iron contained in the premix are allowed to penetrate or coat the chicken, or the pre-mixed water-soluble iron and calcium are mixed in the ground chicken. By ingesting chicken reconstituted meat products made by the present invention relates to a premix for chicken processing that can easily replenish the amount of calcium and iron required by the human body and a method for producing chicken reconstituted meat products using the same.

Calcium and iron are essential nutrients for our body, and are especially important for growing children, pregnant women, and middle-aged women and elderly people who are susceptible to osteoporosis. According to the Korean Nutrition Recommendations (Korean Nutrition Society, 6th Revision, 1997.), the recommended daily calcium content of adults is 1,000 mg, teenagers are 1,300 mg, and those under 4-8 years of age have 500 mg of calcium intake. Although it is necessary, about 35% of the recommended amount of calcium intake is insufficient, which causes diseases such as osteomalacia, osteoporosis, rickets disease, and poor growth of developing children. In addition, the recommended daily iron intake of children aged 1 to 6 is 10mg, the boys aged 7-12 are 12mg, the girls are 18mg, and the adult men's recommended daily iron is 12mg and the adult women is 18mg ~ It is 20mg. However, the iron absorption rate of meat intake is about 10%, and the iron absorption rate of rice and spinach intake is reported to be less than 5%. Representative diseases caused by lack of iron intake are anemia, fatigue, weakness, shortness of breath, etc. are typical symptoms.

On the other hand, chicken is a meat that is favored by Koreans regardless of the season, regardless of gender, age, or age. However, the minerals contained in chicken itself, especially calcium and iron, are extremely small (minerals contained in chicken, pork and beef from Korea) Food Ingredients Table, 1996. Rural Development Administration).

Table 1. Meat Content in Meat (Unit: mg / 100g)

Mineral chicken Pork beef brisket Leg meat sirloin pork belly sirloin stupidity calcium 2.9 7.0 7 8 15 9 sign 220.2 170.8 187 132 159 185 salt 81.5 109.7 58 44 44 45 potassium 390.5 308.4 304 202 333 390 zinc 0.5 4.0 1.8 - 2.97 - manganese - - - - 0.01 - iron 0.5 1.0 1.6 0.7 1.6 2.1 lead - - - - - - arsenic - - - - - -

As can be seen in Table 1, the chicken contains about 3 to 7 mg of calcium and about 0.5 to 1.0 mg of iron, so if the chicken is artificially supplemented with calcium and iron, calcium and iron can be easily absorbed. In addition to being able to absorb high quality protein at the same time, it is expected to be very beneficial for nutrient supply.

According to the related art of the present invention, Korean Patent Publication No. 1986-3793 is a method of coating seasoning on chicken meat, and then seasoning, dyeing and smoking, and Korean Patent Application Publication No. 1985-6481 after grinding chicken bone, It is a method of mixing the treated chicken with a colloidal liquid to freeze-dried, Korean Patent Publication No. 1992-7569 relates to a method of adding a salt solution to the chicken and massage, but the technical configuration is different from the present invention.

An object of the present invention is to facilitate the absorption of calcium and iron in the body when ingesting chicken reconstituted meat prepared by containing a water-soluble calcium and water-soluble iron in the premix for fried chicken or chicken nuggets or chicken patties of reconstituted meat. .

1 is a manufacturing process of chicken reconstituted meat products of the present invention.

In order to strengthen the water-soluble calcium and water-soluble iron in chicken processed products, the fried chicken premix is 45 to 55 wt% of wheat flour, 15 to 25 wt% of corn flour, and 16 to 18 wt of corn starch. %, Guar gum 0.1-0.3wt%, salt 1.0-2.0wt%, leavening; mixture of Sodium Bicarbonate 40wt%, Sodium PolyPhosphate 20wt%, Calcium Phosphate 20wt%, Sodium Acid Pyrophosphate 20wt% ) 1.0 ~ 2.5wt%, eggshell calcium 0.05 ~ 0.2wt%, water soluble iron 0.04 ~ 0.06wt%, defatted milk 2.0 ~ 4.0wt%, seasoning mix 5.0 ~ 7.0wt% After dissolving in kneaded water and kneading, it can be put on raw chicken and fried with cooking oil.

Chicken nuggets / chicken patty products are mixed with eggshell calcium 0.05 ~ 0.2wt%, liquid water-soluble iron 0.1 ~ 0.5wt%, guar gum 0.01 ~ 0.02wt%, spices 4.0 ~ 6.0wt%, and refrigerated After forming or increasing the required amount, the nuggets obtained by predusting to 4.0-6.0 wt% of predust are battered with a solution of Cryopowder and purified water in a ratio of 1: 1.1, and then braided by Crimebrading. Breading The braided nuggets are fried at high temperature and stored in a quick freeze

Calcium that can be used in the present invention is calcium, whey calcium, calcium phosphate (Calcium Phosphate), calcium acid lactate (Calcium Lactate), calcium gluconate (Calcium Gluconate), calcium citrate (Calcium Citrate) and natural calcium egg shell calcium, seaweed Uptakable Calcium such as calcium, coral calcium, bone calcium, shark cartilage (Cotteet Australia, DMV Iternational Netherlands, Smits USA, Dairy Boaard New Zealand, Nature Gold, Australia) and iron Hemi Ferrous, Ferrous Lactate, Ferrous Citrate, Ferrous Ammonium Sulfate and Ferrous Phosphate can be used in combination with emulsifiers or liquid sun active iron (Taiyo Kagaku Kabushi Kaisha, Japan). Alternatively, water-soluble iron such as iron microcapsules (Enizen Co., Ltd.) may be used. In addition, polyglycerine fatty acid esters, casein phosphopeptides (CPP), vitamin D ₃ and ascolbic acid (Ascolbic acid) are used as emulsifiers to facilitate absorption of water-soluble calcium and water-soluble iron in the body. ) Can be used.

The predust (produced germinated food) is corn starch 50-60wt%, wheat flour 40-50wt%, active gluten 5-10wt%, whole starch 1-5wt%, guar gum (Guar Gum, 0.1-1.0wt%) It is composed of the same ingredients, Cryum Powder (produced germinated food) is wheat flour 45-55 wt%, corn starch 30-40wt%, corn flour 10-15wt%, skim milk powder 3-5 wt%, powdered garlic 2 -4wt%, powdered onion 2-4wt%, refined salt 1-3wt%, whole egg powder 1-3wt%, MSG 0.5-3, powder pepper 0.3-3wt%, etc. Supplied from) consists of ingredients such as bread powder 60-80wt%, potato powder 10-20wt%, cracker powder 5-10wt%, corn starch 5-10wt%, whey powder 2-5wt%. In addition, spices (produced germinated food) are 15-20wt% paprika, 15-20wt% refined salt, 15-20wt% powdered pepper, 10-15wt% sugar, 5-10wt% powdered garlic, 5-10wt% powdered onion, and As a natural flavor, it is composed of Sage, Nutmag, Marjoram, Oregano, Mace, Mustard, etc. There are many kinds according to the function and characteristics.

Iron microcapsules (supplied by Enigen Co., Ltd.) are microspheres made by dispersing water-soluble iron in fatty acids and surfactants, and having a diameter of 2 to 3 µm, which are stable to aqueous solutions and acidic solutions.

The premix of the present invention is a chicken-breasted chicken, fried chicken or ground chicken is added to the premix to prepare a chicken restructured meat reinforced with calcium and iron in the nugget / patty state.

Hereinafter, the present invention will be described by the following examples and test examples. However, these do not limit the technical scope of the present invention.

<Example 1>

Fried chicken premix: wheat flour 50wt%, corn flour 20wt%, starch 17.45wt%, guar gum 0.2wt%, refined salt 1.4wt%, swelling agent 1.6wt%, eggshell calcium 0.1wt%, water-soluble iron 0.05wt%, skim milk powder 3.0 wt%, spices 6.0wt%, polyglycerol fatty acid ester 0.2wt% was mixed well to prepare a premix.

The water-soluble iron was added 0.05 wt% of iron microcapsules, and the spices were 0.8g of nucleic acid-based seasoning with respect to 100wt% of premix, 50g of dried seasoning (garlic: ginger: pepper = 3: 6: 1) and sodium phosphate 4.0 g of the mixed powder was obtained.

Dissolve 1kg of the electric premix in 1,200ml of purified water to make a batter for frying and braiding it in raw chicken.Breed the chicken in 2000ml of soybean oil (orientated milk product) boiling at 180-200 ℃ for 2-3 minutes Got fried.

<Example 2>

Incision of raw chicken to select bones and chopping the bones (MDM, mechanically deboned meat) to 8-10 m / m. For 100 g of chopped chicken, 10g of purified water, 5g of spice (Cajun seasoning), 0.01g of guar gum, 0.1g of eggshell calcium, and 0.125g of microcapsule iron were mixed and refrigerated at 2-8 ° C for 3 hours. Chicken, additives) was stored frozen at -5 ℃ to -1 ℃. The stored patty material was molded into a round, elliptical shape having a thickness of 6 to 8 mm to obtain a product.

<Example 3>

Incision of raw chicken to select bones and chopping the bones (MDM, mechanically deboned meat) to 8-10 m / m. For 100 g of chopped chicken, 10 g of purified water, 5 g of spice (Cajun seasoning), 0.01 g of guar gum, 0.1 g of eggshell calcium, and 0.125 g of microcapsule iron were mixed and refrigerated at 2 to 8 ° C. for 3 hours. Chicken, additives) was stored frozen at -5 ℃ to -1 ℃. The stored nugget material was molded into round, square, heart-shaped shapes 6-10 mm thick. The nugget obtained by predusting the molded nugget material to 100 g of predust was kneaded in a solution in which the crimp powder and the purified water were mixed in a ratio of 1: 1.1, and braided by crimp braiding. The breaded chicken nuggets were fried (parfrying) at 170-190 ° C. for 1 minute, then rapidly frozen and packaged. Frozen nuggets were fried at 170 to 190 ° C. for 2.5 to 3.5 minutes to obtain round, square, heart-shaped chicken nuggets.

<Example 4>

In Example 3 of the former, 5g of spices (Italian seasoning) was used, and the chicken patty was obtained by milking a patty of restructured meat, which was formed in an elliptical shape of frozen chicken, similarly to Example 2.

<Test Example>

Fried chicken and fried nuggets and nuggets manufactured as in Examples 1 to 3 of the present invention were prepared on the market for fried chicken (10 to 35) Using the control 1) and the nugget (control 2) product as a control, the sensor of the present invention and taste, smell and preference was carried out and the results are shown in Table 2.

Table 2. Sensory Test Results

division Control (1) Example 1 Control (2) Example 2 Example 3 flavor 7.2 7.9 6.8 7.8 8.1 smell 7.4 7.5 6.9 7.9 7.7 Symbol 7.5 7.6 6.7 7.8 7.8

* 9-point item scale preference check (9 points: very good, 1 point: very hate)

From the above results, the fried chicken and nugget products of the present invention were found to be superior in taste, smell, preference, etc. than commercial (control) products.

The calcium and iron fortified chicken premix of the present invention contains a large amount of water-soluble calcium and water-soluble iron and can be easily supplied to the body calcium and iron required by our bodies because it is easily absorbed by the body. You can also supply protein from delicious chicken at the same time.

Claims (6)

In the frying premix for milking chicken, Wheat flour 45-55wt%, corn flour 15-25wt%, starch 16-18wt%, guar gum 0.1-0.3wt%, refined salt 1.0-2.0wt%, swelling agent 1.0-2.5wt%, water-soluble calcium 0.05-0.5wt%, water soluble Calcium and iron fortified chicken premix, characterized in that consisting of iron 0.05 ~ 0.5wt%, skim milk powder 2.0-4.0wt% and spices 5.0-7.0wt%. The method of claim 1, wherein the spice is calcium and iron-enhanced, characterized in that consisting of 4.2 ~ 6.2g dried and mixed with 0.8g of nucleic acid-based seasoning, garlic: ginger: pepper 3: 6: 1 to 100g premix Premix for chicken. In the chicken premix used for chicken reconstituted meat, Premix for chicken is 0.05 ~ 0.5wt% water soluble calcium, 0.05 ~ 0.5wt% water soluble iron, 0.1 ~ 1.0wt% spice, 1.0 ~ 10.0wt% spice, 1 ~ 8wt% predust, A premix for chicken with calcium and iron reinforcement, characterized in that it consists of Cryopowder, purified water 10-20wt%, Cryobream breading 5-10wt%. (1) the step of obtaining the reconstructed chicken meat by cutting the raw chicken and crushing the bone-selected chicken to 8-10 m / m and mixing the premix for chicken according to claim 3; (2) storing the chicken's product temperature at -5 ° C to -1 ° C while refrigerating the reconstituted meat obtained in step (1) at 2 to 8 ° C for 2 to 4 hours; (3) After molding and increasing the chicken reconstituted meat stored in step (2), sprinkle the predust on the reconstituted meat, and then knead it in a mixed solution of crème powder and purified water, and then braiding it with cram breaming. Steps, (4) calcium and iron, characterized in that it comprises the step of frying the chicken restructured meat braided in step (3) at 170 ~ 190 ℃ (par-frying) for 1 minute, followed by rapid freezing and packaging Process for preparing chicken restructured meat using fortified chicken premix. The method according to claim 1 or 3, wherein the water-soluble calcium is at least one selected from whey calcium, calcium phosphate, calcium lactate, calcium gluconate, calcium citrate, egg shell calcium, algae calcium, coral calcium, bovine calcium or shark cartilage calcium. , Soluble iron is hemi iron, iron lactate, iron citrate, ammonium sulfate, phosphorus, liquid sun active iron or iron fine capsules, characterized in that the calcium and iron-enhanced chicken premix. [Claim 6] The calcium and iron according to claim 5, wherein at least one selected from polyglycerol fatty acid ester, casein phosphopeptide and vitamin D3 or ascorbic acid is used together as an emulsifier to facilitate calcium and iron digestion and absorption in the body. Iron-rich chicken premix.