KR100496507B1 - Spicy-chicken - Google Patents
Spicy-chicken Download PDFInfo
- Publication number
- KR100496507B1 KR100496507B1 KR10-2003-0009964A KR20030009964A KR100496507B1 KR 100496507 B1 KR100496507 B1 KR 100496507B1 KR 20030009964 A KR20030009964 A KR 20030009964A KR 100496507 B1 KR100496507 B1 KR 100496507B1
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- South Korea
- Prior art keywords
- powder
- chicken
- oil
- garlic
- cinnamon
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- 239000000843 powder Substances 0.000 claims abstract description 70
- 241000287828 Gallus gallus Species 0.000 claims abstract description 38
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 241000234282 Allium Species 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
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- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
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- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
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- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 7
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- 239000001622 pimenta officinalis fruit oil Substances 0.000 claims abstract description 7
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- 239000008107 starch Substances 0.000 claims abstract description 7
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
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- 235000019737 Animal fat Nutrition 0.000 description 3
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 239000008267 milk Substances 0.000 description 2
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- 239000008601 oleoresin Substances 0.000 description 2
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- 235000019605 sweet taste sensations Nutrition 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- DYUUPIKEWLHQGQ-SDXBLLFJSA-N paprika oleoresin Chemical compound C(\[C@]12[C@@](O1)(C)C[C@@H](O)CC2(C)C)=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=C[C@H]1C(C)=C[C@H](O)CC1(C)C DYUUPIKEWLHQGQ-SDXBLLFJSA-N 0.000 description 1
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Classifications
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
본 발명은 포도당 0.0001 ~ 1g, M.S.G 0.0001 ~ 1g, 비타민C 0.0001 ~ 1g, 양파 2 ~ 6g, 케첩 8 ~ 15g, 마요네즈 5 ~ 10g, 간장 3 ~ 7g, 정제수 0.0001 ~ 2g, 물엿 40 ~ 70g, 세이보리가루 0.0001 ~ 1g, 세이찌가루 0.0001 ~ 1g, 큐민가루 0.0001 ~ 1g, 마늘가루 0.0001 ~ 1g, 양파가루 0.0001 ~ 1g, 글로부가루 0.0001 ~ 1g, 올스파이스오일 0.0001 ~ 1g, 글로부오일 0.0001 ~ 1g, 계피오일 0.0001 ~ 1g, 구연산 0.0001 ~ 1g, 잔탄검 0.0001 ~ 1g, 덱스트린 2.005 ~ 6.482g, 마늘 1.497 ~ 9.037g, 고춧가루 0.536 ~ 4.222g, 계피가루 0.001 ~ 1.407g, 흑후추가루 0.0001 ~ 1.407g, 생강가루 0.0001 ~ 1g, 파프리카 0.0001 ~ 1g, 코리안더가루 0.0001 ~ 1g, 겨자가루 0.0001 ~ 1g로 조성됨을 특징으로 하는 치킨양념에 관한 것이다.The present invention glucose 0.0001 ~ 1g, MSG 0.0001 ~ 1g, vitamin C 0.0001 ~ 1g, onions 2 ~ 6g, ketchup 8 ~ 15g, mayonnaise 5 ~ 10g, soy sauce 3 ~ 7g, purified water 0.0001 ~ 2g, starch syrup 40 ~ 70g, savory Powder 0.0001 ~ 1g, Seichi Powder 0.0001 ~ 1g, Cumin Powder 0.0001 ~ 1g, Garlic Powder 0.0001 ~ 1g, Onion Powder 0.0001 ~ 1g, Globulu Powder 0.0001 ~ 1g, All Spice Oil 0.0001 ~ 1g, Globuoil 0.0001 ~ 1g , Cinnamon oil 0.0001 ~ 1g, citric acid 0.0001 ~ 1g, xanthan gum 0.0001 ~ 1g, dextrin 2.005 ~ 6.482g, garlic 1.497 ~ 9.037g, red pepper powder 0.536 ~ 4.222g, cinnamon powder 0.001 ~ 1.407g, black pepper 0.0001 ~ 1.407g, Ginger powder 0.0001 ~ 1g, paprika 0.0001 ~ 1g, coriander powder 0.0001 ~ 1g, mustard powder 0.0001 ~ 1g characterized in that it is related to chicken seasoning.
Description
본 발명은 치킨양념에 관한 것으로서, 상세히 설명하면, 다양한 양념으로 혼합된 치킨양념에 관한 것이다. The present invention relates to a chicken seasoning, and when described in detail, relates to a chicken seasoning mixed with various seasonings.
닭을 이용한 음식은 삼계탕, 백숙, 후라이드치킨등 다양한 음식이 있으나, 후라이드치킨을 조리할 때 토막낸 닭을 기름에 튀기는(deep frying) 대신에 소오스에 버무린 후 오븐(oven)에서 굽는 방법이 많이 사용되고 있다.There are a variety of foods using chicken such as samgyetang, white meat, fried chicken, but instead of deep frying the chickens, the chicken is cooked in a sauce and then baked in an oven. have.
이는 기름에 튀기는 방법은 지방 함유량을 높일 뿐만 아니라 튀김용 기름을 재사용시 건강을 해롭게 하기 때문이다.This is because frying does not only increase the fat content but also harms the health of frying oils.
한편, 아직까지도 국내에서는 닭을 조리할 때 토막낸 닭을 기름에 튀긴 후, 소오스로 버무리는 양념통닭 형태로 많이 조리되고 있으며, 특히 어린이들에게 기호도가 높은 실정이다.On the other hand, domestically, after cooking the chickens fried in oil and cooked chicken in the form of a lot of seasoned chicken, which is mixed with the source, and is especially high preference for children.
일반적인 소오스는 양파, 당근, 토마토, 야채 등과 향신료를 끓여서 만든 즙에 식초, 소금 또는 간장을 첨가하여 제조되며, 대부분의 경우에는 향신료로서 MSG(monosodium -L-glutamate)가 사용되고, 주재료로서 동물성 지방이 사용되고 있으며, 양념통닭용 소오스로는 우리 나라 사람들의 식성에 맞게 매운 맛과 단맛이 주로 발현되도록 하며, 이 역시 주재료로서 동물성 지방이 주로 사용되고 있다.A common source is prepared by adding vinegar, salt or soy sauce to juice made by boiling spices with onions, carrots, tomatoes, vegetables, etc. In most cases, MSG (monosodium -L-glutamate) is used as a spice and animal fat is used as a main ingredient. As a sauce for seasoning chicken, spicy taste and sweet taste are mainly expressed according to the diet of Korean people, and animal fat is mainly used as a main ingredient.
그러나, 대부분의 양념통닭용 소오스는 동물성 물질을 주재료로 하고 있으므로 동물성 지방을 많이 포함하고 있어 건강에 해를 끼치기 때문에 요즈음 들어서는 거의 사용되고 있지 않다.However, most sauces for seasoned chicken are made of animal substances, so they contain a lot of animal fat and are harmful to health.
뿐만 아니라, 종래의 소오스들은 주로 동양식으로 개발되었기 때문에 서양인들 또는 어린이들의 식성에는 잘 부합되지 않는 단점이 있었다.In addition, since the conventional sources were developed mainly in the Oriental style, there was a disadvantage in that they did not conform well to the diet of Westerners or children.
따라서, 종래에 사용하는 양념으로는 상기와 같은 맛을 연출하기 어려워 많은 요리 전문가들이 양념치킨용 파우더를 다양하게 개발하여 왔다. Therefore, it is difficult to produce the taste as described in the conventionally used, many culinary experts have been variously developed powder for seasoning chicken.
예를 들면, 국내공개특허공보 공개번호 제1999-0083000호는 마늘, 양파, 생강, 대추, 감귤류 과피 또는 이의 추출물 또는 나린진 또는 헤스페리딘으로 조성된 양념조성물이 기재되어 있고, For example, Korean Laid-Open Patent Publication No. 1999-0083000 describes garlic, onion, ginger, jujube, citrus peel or extract thereof or seasoning composition composed of naringin or hesperidin,
동 공보 공개번호 제10-12000-025704호에는 가공 치이즈(Cheese) 20 ∼ 33.5중량%, 혼합분유 1 ∼ 14.5중량%, 칼슘분말0 ∼ 13.5중량%, 유지방 0.5 ∼14중량%, 천연색소 0 ∼ 13.5중량% 및 우유 65 ∼ 75중량%로 구성되는 것을 특징으로 하는 양념통닭용 소오스가 공개되어 있으며, Publication No. 10-12000-025704 discloses processed cheese in an amount of 20 to 33.5% by weight, mixed milk powder 1 to 14.5% by weight, calcium powder 0 to 13.5% by weight, milk fat 0.5 to 14% by weight, and natural pigment 0. Sauce for seasoning chicken is characterized by consisting of-13.5% by weight and 65-75% by weight of milk,
기타, 벌꿀치킨의 제조방법, 주먹밥치킨의 제조방법등이 공개되어 있으나, Others, such as honey chicken manufacturing method, rice ball chicken manufacturing method, etc. are disclosed.
상기와 같은 종래의 기술들은 어란이들에게 기호도가 낮고, 맛도 떨어지며, 성인은 물론 어린이들의 식성에도 적합하지 않아 시식을 거부하는 문제점이 있어 왔다. Conventional techniques as described above have a problem that refuses tasting because they have low palatability, poor taste, and are not suitable for eating habits of adults and children.
상기와 같은 문제점을 해결하고자 본 발명은 본 출원인이 선출원한 특허출원번호 제10-2000-0073601호 및 제10-2000-0073600호 발명의 명칭 후라이드치킨파우더 및 양념치킨파우더를 개량한 것으로서, In order to solve the above problems, the present invention is to improve the name fried chicken powder and seasoned chicken powder of the present patent application Nos. 10-2000-0073601 and 10-2000-0073600, the applicant has filed,
본 출원인은 성인병 예방 효과가 있고 독성이 없는 양념 조성물을 개발하고자 연구를 수행하던 중 한국에서 흔히 쓰이는 식용 양념인 양파, 마늘 및 생강과 기타 양념들을 일정한 비율로 혼합하여 양념을 제조하여 시식하면 건강증진에 유용하다는 사실을 발견하여 본 발명을 완성하였으며, 다양한 양념을 혼합하여 특유한 맛을 연출하였고, 잔탄검 및 올레오레진 및 세이보리가루 세이찌가루 등을 함유한 치킨양념을 제공하는 것에 그 목적이 있는 것이다. Applicants have been researching to develop a spice composition that is effective in preventing adult diseases and is non-toxic.In addition, onions, garlic, ginger, and other condiments commonly used in Korea are mixed at a certain ratio to make and taste the sauce. The present invention was completed by discovering the fact that it is useful for producing a unique flavor by mixing various seasonings, and to provide a chicken seasoning containing xanthan gum, oleoresin and seiborg flour seichi powder. will be.
상기와 같은 목적을 달성하고자 본 발명은 포도당 0.0001 ~ 1g, M.S.G 0.0001 ~ 1g, 비타민C 0.0001 ~ 1g, 양파 2 ~ 6g, 케첩 8 ~ 15g, 마요네즈 5 ~ 10g, 간장 3 ~ 7g, 정제수 0.0001 ~ 2g, 물엿 40 ~ 70g, 세이보리가루 0.0001 ~ 1g, 세이찌가루 0.0001 ~ 1g, 큐민가루 0.0001 ~ 1g, 마늘가루 0.0001 ~ 1g, 양파가루 0.0001 ~ 1g, 글로부가루 0.0001 ~ 1g, 올스파이스오일 0.0001 ~ 1g, 글로부오일 0.0001 ~ 1g, 계피오일 0.0001 ~ 1g, 구연산 0.0001 ~ 1g, 잔탄검 0.0001 ~ 1g, 덱스트린 2.005 ~ 6.482g, 마늘 1.497 ~ 9.037g, 고춧가루 0.536 ~ 4.222g, 계피가루 0.001 ~ 1.407g, 흑후추가루 0.0001 ~ 1.407g, 생강가루 0.0001 ~ 1g, 파프리카 0.0001 ~ 1g, 코리안더가루 0.0001 ~ 1g, 겨자가루 0.0001 ~ 1g로 조성됨을 특징으로 하는 치킨양념에 관한 것이다.To achieve the above object, the present invention glucose 0.0001 ~ 1g, MSG 0.0001 ~ 1g, vitamin C 0.0001 ~ 1g, onion 2 ~ 6g, ketchup 8 ~ 15g, mayonnaise 5 ~ 10g, soy sauce 3 ~ 7g, purified water 0.0001 ~ 2g , Starch syrup 40 ~ 70g, semibori powder 0.0001 ~ 1g, seichi powder 0.0001 ~ 1g, cumin powder 0.0001 ~ 1g, garlic powder 0.0001 ~ 1g, onion powder 0.0001 ~ 1g, globula powder 0.0001 ~ 1g, allspice oil 0.0001 ~ 1g , Globu oil 0.0001 ~ 1g, cinnamon oil 0.0001 ~ 1g, citric acid 0.0001 ~ 1g, xanthan gum 0.0001 ~ 1g, dextrin 2.005 ~ 6.482g, garlic 1.497 ~ 9.037g, red pepper powder 0.536 ~ 4.222g, cinnamon powder 0.001 ~ 1.407g, Black pepper powder 0.0001 ~ 1.407g, ginger powder 0.0001 ~ 1g, paprika 0.0001 ~ 1g, coriander powder 0.0001 ~ 1g, mustard powder 0.0001 ~ 1g characterized in that it is composed of chicken seasoning.
양파, 마늘 및 생강은 한국에서 흔히 쓰이는 양념의 원료이다. 마늘은 특히 심장순환기질환 예방, 혈액순환 촉진, 면역강화 및 항암작용이 탁월한 것으로 알려져 있고(L. D. Lawson, Bioactive organosulfur compounds of garlic and garlicproducts: role in reducing blood lipids, in 306 ∼ 330, D. Kinghorn and M. F. Balaandrin Eds., ACS symposiumSeries 534, 1993), 양파도 혈중 콜레스테롤 강하, 혈중 고밀도 지단백질(HDL) 증가, 혈소판 응집 억제 등 심장순환기 질환 예방에 유익한 것으로 알려져 있다. 또한, 생강은 혈액순환에 유익한 콜레스테롤에스테르 전이 단백질(cholesterol ester transfer protein, CETP) 저해제인 디하이드로진거리돈(dehydrogingeridone)을 포함하고 있다.Onions, garlic, and ginger are the ingredients of seasonings commonly used in Korea. Garlic is known to be particularly effective in preventing cardiovascular disease, promoting blood circulation, strengthening immunity and anticancer activity (LD Lawson, Bioactive organosulfur compounds of garlic and garlic products: role in reducing blood lipids, in 306-330, D. Kinghorn and MF Balaandrin Eds., ACS symposiumSeries 534, 1993) and onions are also known to be beneficial in the prevention of cardiovascular disease, such as lowering blood cholesterol, increasing high-density lipoprotein (HDL), and inhibiting platelet aggregation. Ginger also contains dehydrogingeridone, a cholesterol ester transfer protein (CETP) inhibitor that is beneficial for blood circulation.
본 발명에서 사용되는 파프리카 올레오레진은 붉은 색을 내기 위하여 사용하며 캠시컴 올레오레진은 매운맛을 내기 위하여 첨가하고, Paprika oleoresin used in the present invention is used to give a red color and Camcicom oleoresin is added to give a spicy taste,
잔탄검은 제품에 증점안정에 도움을주며 특히 산도가 높은(신맛을 내는)소오스류에 사용시 안정한점도를 기대할수 있으나, 점도가 높은 관계로 기준량이상(0.001~ 1%)이상 사용시 산탄검끼리 응집하는 현상이 강해 원하는 효과를 기대하기 어렵다. Xanthan gum helps to thicken the product and can be expected to have a stable viscosity, especially when used in high acidity (sour-flavored) sources.Because of its high viscosity, xanthan gum aggregates when used above the standard amount (0.001 ~ 1%). The phenomenon is so strong that it is difficult to expect the desired effect.
계피가루는 달고 매운맛을 제공하고, 고춧가루, 후춧가루 및 겨자가루는 매운맛, 비타민C 및 구연산은 떪은 신맛, 물엿은 단맛을 제공하고, 올스파이스오일, 글로부오일, 세이보리가루, 세이찌가루 및 큐인가루는 향신료의 일종으로서, 맛을 독특하게 하기 위하여 첨가한 것이다.Cinnamon powder provides a sweet and spicy taste, red pepper powder, pepper powder and mustard powder gives a spicy taste, vitamin C and citric acid give a sour taste, and starch syrup is sweet, allspice oil, globu oil, savory powder, seichi powder and cuine Powder is a kind of spice added to make the taste unique.
실시예를 통하여 본 발명을 상세히 설명하도록 하였다.The present invention will be described in detail through examples.
실시예 1Example 1
간장 3g에 포도당 0.0001g, M.S.G 0.0001g, 비타민C 0.0001g, 양파 2g, 케첩 8g, 마요네즈 5g, 정제수 0.0001g, 물엿 40g, 세이보리가루 0.0001g, 세이찌가루 0.0001g을 넣어 교반기로 혼합한 후에, 큐민가루 0.0001g, 마늘가루 0.0001g, 양파가루 0.0001g, 글로부가루 0.0001g, 올스파이스오일 0.0001g, 글로부오일 0.0001g, 계피오일 0.0001g, 구연산 0.0001g, 잔탄검 0.0001g, 덱스트린 2.005g, 마늘 1.497g을 첨가하여 다시 교반 한 다음, 고춧가루 0.536g, 계피가루 0.001g, 흑후추가루 0.0001g, 생강가루 0.0001g, 파프리카 0.0001g, 코리안더가루 0.0001g, 겨자가루 0.0001g를 첨가하여 혼합하여 치킨 양념을 제조한 다음, 상기 치킨 양념을 150~190℃의 온도의 기름에 의해 튀긴 치킨의 표면에 혼합시켜 양념치킨을 조리하였다.3g of soy sauce, glucose 0.0001g, MSG 0.0001g, vitamin C 0.0001g, onion 2g, ketchup 8g, mayonnaise 5g, purified water 0.0001g, starch syrup 40g, seibori powder 0.0001g, Seichi powder 0.0001g, mixed with a stirrer Cumin powder 0.0001g, garlic powder 0.0001g, onion powder 0.0001g, globulu powder 0.0001g, allspice oil 0.0001g, globu oil 0.0001g, cinnamon oil 0.0001g, citric acid 0.0001g, xanthan gum 0.0001g, dextrin 2.005g Then, add 1.497 g of garlic and stir again, add red pepper powder 0.536 g, cinnamon powder 0.001 g, black pepper powder 0.0001 g, ginger powder 0.0001 g, paprika 0.0001 g, coriander powder 0.0001 g, mustard powder 0.0001 g and mix After preparing the seasoning, the chicken seasoning was mixed on the surface of the chicken fried by oil at a temperature of 150 ~ 190 ℃ cooked seasoning chicken.
실시예 2Example 2
간장 7g에 포도당 1g, M.S.G 1g, 비타민C 1g, 양파 6g, 케첩 15g, 마요네즈 10g, 정제수 2g, 물엿 70g, 세이보리가루 1g, 세이찌가루 1g을 넣어 교반기로 혼합한 후에, 큐민가루 1g, 마늘가루 1g, 양파가루 1g, 글로부가루 1g, 올스파이스오일 1g, 글로부오일 1g, 계피오일 1g, 구연산 1g, 잔탄검 1g, 덱스트린 6.482g, 마늘 9.037g을 첨가하여 다시 교반 한 다음, 고춧가루 4.222g, 계피가루 1.407g, 흑후추가루 1.407g, 생강가루 1g, 파프리카 1g, 코리안더가루 1g, 겨자가루 1g를 첨가하여 혼합하여 치킨 양념을 제조한 다음, 상기 치킨 양념을 150~190℃의 온도의 기름에 의해 튀긴 치킨의 표면에 혼합시켜 양념치킨을 조리하였다To 7g of soy sauce, 1g of glucose, 1g of MSG, 1g of vitamin C, 6g of onion, 15g of ketchup, 10g of mayonnaise, 2g of purified water, 70g of starch syrup, 1g of ivory powder, 1g of seichi powder, mixed with a stirrer, 1g of cumin powder and garlic 1 g, onion powder 1 g, globula powder 1 g, allspice oil 1 g, globu oil 1 g, cinnamon oil 1 g, citric acid 1 g, xanthan gum 1 g, dextrin 6.482 g, garlic 9.037 g, and then stirred again, red pepper powder 4.222 g , Cinnamon powder 1.407g, black pepper powder 1.407g, ginger powder 1g, paprika 1g, coriander powder 1g, mustard powder is added to prepare a chicken seasoning, and then the chicken seasoning to oil at a temperature of 150 ~ 190 ℃ Mixed with the surface of the fried chicken to cook seasoned chicken
상기 실시예1 및 2와 같이 조리된 양념치킨은 통상의 튀김옷을 입혀 조리한 치킨보다 먹음직스러운 연한 노란색을 나타내었으며 양념과 어우러져 아삭아삭한 맛, 양념의 맛과 닭고기의 단백한 맛을 내었다.Seasoned chicken cooked as in Examples 1 and 2 exhibited a pale yellowish color that was more delicious than chicken cooked in a conventional fried cloth, and mixed with the seasoning to give a crispy taste, seasoning taste and the protein protein of chicken.
실험예1Experimental Example 1
(관능검사)(Sensory test)
상기 실시예에 의해 제조된 치킨양념에 의해 조리된 양념치킨을 훈련된 관능평가 요원 20명을 대상으로 하여 관능검사를 실시하였다. 관능검사는 기호도 등에 대해 실시하였다. The sensory test was carried out on 20 trained sensory evaluation agents of the seasoned chicken cooked by the chicken seasoning prepared by the above example. Sensory evaluation was performed on preference and the like.
표 1Table 1
관능평점 - 1 : 아주 나쁘다, 아주 약하다Sensory Score-1: Very bad, very weak
2 : 나쁘다, 약하다 2: bad, weak
3 : 보통이다 3: is normal
4 : 좋다, 강하다 4: good, strong
관능검사결과 본 발명의 치킨양념으로 제조된 양념치킨은 전체적인 맛이 조화를 이루었으며, 각 재료의 아삭아삭한 맛, 양념의 맛, 향의 강도 등이 우수하게 나타남을 알 수 있었다.As a result of the sensory test, the seasoning chicken prepared with the chicken seasoning of the present invention was in harmony with the overall taste, the crispy taste of each ingredient, the taste of the seasoning, the strength of the flavor was found to be excellent.
실험예2Experimental Example 2
토막낸 닭을 기름에 튀긴 후, 실시예1 및 실시예2의 방법으로 제조된 치킨양념을 버무려 7세의 유치원 아동, 12세의 초등학교 어린이, 17세의 고등학생, 25세의 미혼 남녀, 35세의 가정주부, 45세의 직장남성, 65세의 노인 각 20명에게 시음케하고 맛과 향에 대한 관능을 평가하게 한 결과, 현재 사용되고 있는 종래의 양념통닭용 소오스와 비교시 맛과 향에서 동등이상의 우수한 결과를 얻을 수 있었지만 연령이 증가할수록 기호도가 저하되었고, 나이가 적을수록 기호도가 뛰어남을 알 수 있었다.After fried chicken in oil, tossed with chicken sauce prepared by the method of Example 1 and 2, 7-year-old kindergarten child, 12-year-old elementary school student, 17-year-old high school student, 25-year-old single man and woman, 35 years old The housewife, a 45-year-old male, and a 20-year-old man tasted 20 people each to taste and evaluate their taste and aroma.The result was equal in taste and aroma compared to the conventional sauces for seasoned chicken. Although excellent results were obtained, the degree of preference decreased with age, and the degree of preference was excellent with young age.
상기와 같은 본 발명은 아삭아삭하면서 부드러우며, 양념의 맛이 부드럽우며 양념 조성물의 각각의 맛과 닭고기의 단백한 맛과 함께 어우러져 어린이나 노약자들이 즐겨 시식할 수 있도록 유도하는 효과가 있는 것이다.As described above, the present invention is crispy and soft, and the taste of the seasoning is soft and is combined with the taste of each of the seasoning composition and the proteiny taste of the chicken, so that children or the elderly can enjoy tasting.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100955290B1 (en) | 2007-12-14 | 2010-04-30 | 주식회사 아워홈 | Composition of ground spice for tube and method for manufacturing the same |
| CN103766937A (en) * | 2014-01-10 | 2014-05-07 | 河南农业大学 | Method for producing spicy and hot stewed chicken sausage |
| KR20160051915A (en) | 2014-10-22 | 2016-05-12 | 이승원 | Recipe for a garlic seasoned chicken |
| KR102352219B1 (en) | 2021-07-14 | 2022-01-17 | 권미란 | Manufacturing method of fruit seasoned chicken |
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2003
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100955290B1 (en) | 2007-12-14 | 2010-04-30 | 주식회사 아워홈 | Composition of ground spice for tube and method for manufacturing the same |
| CN103766937A (en) * | 2014-01-10 | 2014-05-07 | 河南农业大学 | Method for producing spicy and hot stewed chicken sausage |
| KR20160051915A (en) | 2014-10-22 | 2016-05-12 | 이승원 | Recipe for a garlic seasoned chicken |
| KR102352219B1 (en) | 2021-07-14 | 2022-01-17 | 권미란 | Manufacturing method of fruit seasoned chicken |
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