KR100655179B1 - The chicken and method to product fried chicken of herb medicine - Google Patents

Abstract

The present invention relates to a herbal chicken using a batter produced by grinding the herbal medicine used in herbal medicine, in particular, by providing a functional chicken for the maintenance of health by preventing and treating adult diseases by the effect of the Chinese medicine It relates to a method for producing herbal fried chicken which is also used as a nutritious food, and its herbal chicken.

Therefore, in the present invention, the batter-Dip process of coating a kind of coating on the chicken by coating the batter using the herbal medicine during frying to protect the moisture of the chicken without infiltrating the oil during cooking, the inside is moist and soft while the outside The crunchy flavor maximizes flavor and reduces off-flavor odors caused by chicken and frying.

It is also thought to minimize the physical and chemical changes during the frying process, increase the nutritional value of chicken, prevent childhood obesity and adult diseases, and increase the income of chicken shops and promote chicken consumption. In addition, it can be applied to extended frozen foods by applying to frozen foods.

White paper, Astragalus, Angelica, Cheongung, Cinnamon, Chinese batter, Dyeing agent, etc.

Description

Method for manufacturing herbal fried chicken and its herbal chicken {The chicken and method to product fried chicken of herb medicine}

The present invention relates to a herbal chicken using a batter produced by grinding the herbal medicine used in herbal medicine, in particular, by providing a functional chicken for the maintenance of health by preventing and treating adult diseases by the effect of the Chinese medicine It relates to a method for producing herbal fried chicken which is also used as a nutritious food, and its herbal chicken.

In general, chicken refers to fried chicken fried by boiling in hot boiling oil in a state where bread powder and various seasonings are applied to the surface of the chicken.

However, the conventional fried chicken has a large amount of cholesterol in its shell, and there is a concern that various adult diseases may occur when there is a large amount of food and drink because of a large amount of oil.

Therefore, with the improvement of economic level and heightened interest in health, consumers' interest is increasing in foods with functional functions for maintaining health.

In addition, the incidence of adult diseases caused by unbalanced nutrition and excessive ingestion and lack of exercise is increasing, and the manufacture of correct dietary supplements or special nutritional products that promote health using special ingredients and are effective in preventing or treating adult diseases. Sales are getting active.

In Korea, health foods have been developed from herbal medicines or natural foods from the perspective of conventional medicine, including folk medicine or herbal medicine, and the possibility of controlling their biological functions and restoring or preventing diseases is suggested. Has been.

In addition, as aging is accelerated due to increased consumption of instant foods in the modern lifestyle, increased opportunities for eating out, and acidification of body fluids from excessive intake of meat, the incidence of adult diseases such as gastrointestinal disorders, cancer, and vascular diseases is increasing in modern people.

Fried chicken is widely used as a snack for children or as a fast food food. In the oil used in the frying process, heated oxidation products generated by chemical and physical changes during the frying process may have harmful effects on the human body.

It is thought that it is possible to minimize the physical and chemical changes during the frying process, increase the nutritional value of the chicken, and prevent pediatric obesity and adult disease by using the herbal medicine to increase the quality of chicken and develop the herbal batter. It will be able to increase the income of chicken specialty stores and promote the consumption of chicken, and it will be applicable to the extension of the shelf life by applying to frozen foods (fried foods).

However, the consumption of these chickens has fallen sharply in the wake of bird flu.

According to the data, the consumption of chicken itself is only 20-25% of the whole meat, and consumption is sluggish due to traditional cooking methods and dietary patterns.

In particular, chicken meat has recently been recognized as a very good food due to the low fat, low calorie, low cholesterol and high protein properties, and it has become an opportunity to naturally increase consumption for modern people who value nutrition and health.

In addition, Korean consumers have long been accustomed to traditional processing methods such as Baeksuk and Samgyetang, and they enjoyed electric roasting from the late 1970s to the late 1980s.

Since the late 1980s, the food culture has developed rapidly, accounting for 60% of the chicken consumption market. His main cause is fried chicken.

In particular, since the employment rate of women has increased in recent years, processed products and instant foods of chicken have become a main snack menu as well as snacks for children and younger generations.

The present invention is to develop the fried chicken of a new material by grasping the problem and characteristics of the fried chicken as the consumption pattern of the chicken is positioned as a fried chicken.

The present invention relates to a method for cooking chicken by adding a herbal medicine to batter mix, which is used in chicken production, to increase chicken's quality and to minimize physical and chemical changes during the frying process and to increase nutritional value in chicken, obesity and childhood obesity It is aimed at contributing to the increase in income of chicken restaurants and the promotion of chicken consumption.

Previously, research on fried chicken has been continued.

Patent Application No. 10-2002-0069347 describes a method for preparing fried chicken, and the properties of the fried chicken was added to the fried powder, and Application No. 10-2002-0069324 describes a method for preparing pure chicken. In Korean Patent Application No. 10-2003-0014463, a method for cooking oriental healthy chicken is described.

However, the conventional method is to cut the herbal ingredients into a certain size and fry them in batter dough during batter manufacturing, so they are weak in heat when fried or are not evenly distributed in chicken.

The present invention, which solves the above problems, relates to a herbal chicken using a batter prepared by pulverizing the herbal medicine used in herbal medicine, in particular, functional chicken for the maintenance of health by preventing and treating adult diseases by the efficacy of the Chinese medicine While providing a delicious and nutritious food at the same time to provide a herbal fried chicken manufacturing method and its herbal chicken.

Therefore, the present invention comprises the steps of preparing a herbal batter, which is added to the white paper, Astragalus Angelica, Cheongung, Cinnamon powder, and trimming only chicken or chicken leg (hereinafter referred to as "chicken"), water and dyeing (Salt and seasoning) in a poly film such as a zipper bag (called a bag made of a general synthetic resin, etc.) and soaked in an ultrasonic processor for 2 hours, the salted chicken and the like in running water Washing and removing the water, coating the chicken batter prepared in the first step with the chicken, and then coating it through a marbling process, and the chicken batter coated with the herbal batter in an automatic frying machine at 170-185 ° C. To provide a method for producing a herbal fried chicken consisting of a step of frying for 15 minutes, and the step of leaving the fried chicken at room temperature to cool.

In addition, the Chinese herbal medicine batter of the present invention, corn 30-33% (weight ratio), force 58-62%, salt 1.5-2.5%, guar gum 1.5-2.5%, whole egg powder 1.5-2.5%, white paper 0.1-1 To provide a method for producing a herbal fried chicken prepared by mixing the powder of 0.1%, Astragalus 0.1-1%, Angelica 0.1-1%, Cheongung 0.1-1% and Cinnamon 0.1-1%.

In addition, the present invention is to provide a herbal chicken prepared in the fried chicken, through the above-described manufacturing method.

The present invention is similar to the conventional one in that it relates to a method for producing fried chicken.

However, in producing a batter coated on the surface of the chicken, the herbal medicine is powdered and added, and the fried chicken is maintained in the state of maintaining the efficacy of the drug according to the temperature used in each step, and Therefore, the effect of the drug is characterized in that it has a significant effect on the prevention and treatment of the disease, and will be described in detail below with examples according to the experiment.

The present invention first goes through the step of preparing a herbal batter is added powder of white paper, Astragalus Angelica, Cheongung, Cinnamon.

That is, all of the above-mentioned drugs are powdered, and the white paper, yellow rice, donkey, cheonggung and cinnamon, which are the medicines put into the herbal batter, are pulverized with a grinder and injected into the form of fine powder filtered through a sieve of 80-120 mesh. .

This is to solve the problem that the effect of dropping the traditional Chinese herbal medicine chunks into a certain size and put them in oil fried batter kneading, which is a problem caused by dropping the effect, when the powder is fried in the batter itself This is because the drug can continue to be effective even when the drug is accumulated in the components (guns) that are put in the other batter and the high temperature.

Then, the method of manufacturing the herbal batter in detail, 30-33% (weight ratio) of corn starch ground corn is added, 58-62% of the force is added.

1.5-2.5% of salt is added to match the liver, and 1.5-2.5% of guar gum is added.

In addition, 1.5-2.5% of whole egg powder is added, 0.1-1% of Chinese medicine, 0.1-1% of Astragalus, 0.1-1% of Angelica gigas, 0.1-1% of Cheongung and 0.1-1% of cinnamon are added. Herbal medicines are characterized in that the fine powder filtered into a sieve of 80-120 mesh and pulverized as described above.

The powdered batter thus prepared is fed with various herbal medicines as mentioned above.

Therefore, the general information and the efficacy of the Chinese medicine is added for a more effective description of the present invention.

The order of the first, blank (白芷) is also referred to as the guritdae be dried roots of perennial pull guritdae (Angel ica dahurica) of the Apiaceae.

In the fall, medicinal roots are used to cut off the roots of stems, trim the stems and roots, wash them in water, dry them in the sun, and use them as herbs.

Efficacy is antibacterial action against Escherichia coli, dysentery and influenza bacteria, and excitement effect on vascular movement center, respiratory center, vagus nerve, etc. It works on menopause, stomach and colonoscopy. It makes your weight well and stops your pain.

Moreover, it is effective for neuralgia.

Second, Astragalus membranaceus is rosemary legumes and several plants.

Its height is about 1m, hairy in whole, leaves are odd feather-shaped leaves, egg-shaped long oval, and consists of 6-11 pairs.

In oriental medicine, the roots are commonly used for relaxation, tonic, and antiperspirant. It grows in mountainous regions and is distributed in Korea and China.

Third, Angelica contains aromatic essential oil, sugar and vitamin E.

And it helps control menstruation, eliminates dysmenorrhea and is effective for anemia. It can be used for chronic purulentemia to improve circulation and increase body's resistance.

However, when the uterine bleeding is severe, do not use, and long-term or large doses should be avoided.

In the case of such donkeys, it is a herbal medicine that has been used to drink tea or soak in the roots of donkeys in the private sector.

Fourth, Cheonggung is a perennial herb of mountain-shaped flowering family of about 30 ~ 60㎝ in height, and its roots are thick, hairless, stems are straight, and branches are branched.

And the fruit is oval, not mature, and the root is used as a soothing, analgesic and tonic.

Fifth, cinnamon is dried by removing the bark of the bark, stems and branches of the cassia and removing the cork layer.

The thick one is also called broiler in Korea and is dark brown or gray brown dried in semi-tubular or tubular shape.

The remaining cork layer is attached to the lichen (地衣) is also grayish white.

It has a unique scent, tastes a little bit sweet, and mucus.

It is mainly used as a raw material for fragrances and fragrances, as a copulation agent, as a caustic agent, and as a health agent.

Therefore, the cinnamon added to the batter of the present invention also serves as a fragrance to remove the unique fish inside of the chicken, to enhance the taste, and also exhibit its pharmacological performance.

In the end, fried chicken wrapped in a batter containing the herbal medicine of the present invention also exhibits the medicinal effects of the herbal medicine as it is, and becomes a functional food for preventing and treating diseases.

Next, the second step: the process of trimming only chickens or chicken legs (hereinafter referred to as "chicken").

In other words, the chicken is used as a whole chicken in the state in which the chicken's intestine is applied, or only the legs of the chicken most preferred by Korean people are made into fried chicken.

Of course, if you prefer a separate site, you can use only the site to produce a fried chicken.

Thereafter, the third step: water and dyeing agent (salt and seasoning) in the chicken etc. in a poly film such as a zipper bag (called a bag made of a general synthetic resin, etc.) and soaked for 2 hours in an ultrasonic processor. Go through the steps

Although the dyeing agent is sold separately here, the ingredients are generally powders mixed with salt and various seasonings.
In other words, salt, pepper, and the like are generally combined, and known dyeing agents are used and sold under the title.

Therefore, when the salting agent is sprayed on the chicken, and soaked for about 2 hours in an ultrasonic processor, the liver of the salting agent can enter into the inside of raw chicken, etc., to make a proper liver.

Of course, the reason why the sonicator is defined as 2 hours is that even if it is too long, the production time is too high, which may reduce productivity. .

However, depending on the working environment, the two hours are not fixed but can be changed.

Next, the fourth step: the salted chicken is washed with running water and the step of removing the water.

In other words, the salted chicken washes the salts that adhere to the surface of the chicken because the salt has already penetrated the inside of the chicken.

When chewing fried chicken at a later date, a portion of the milk may be removed beforehand, but it may be considered to make sure that the batter to be removed in the next step is evenly drained.

In addition, the fifth step: the oriental medicine batter prepared in the first step, such as the chicken is subjected to the coating step through the marbling process.

That is, after evenly coating the herbal batter prepared in step 1 on the surface of a well-washed chicken, etc., once again rolls around on the batter to coat the batter.

In this case, the batter may be coated in the marbling process, but bread or fried powder may be applied in order to feel a crisp taste.

Next step 6: The chicken batter coated with a herbal batter is subjected to a step of frying 8-15 minutes in an automatic frying machine of 170-185 ℃.

170-185 ° C of the oil can be changed slightly depending on the thickness of the batter coated on the chicken, etc., but in the past several experiments of the applicant, the above temperature was most preferred, the frying time is 8-15 minutes were also revealed by experiment.

Of course, there may be some differences depending on the working environment or the characteristics of the material.

Finally, the present invention is completed through the seventh step: the step of leaving the fried chicken at room temperature to cool.

That is, take out fried chicken, etc., fried in a state of being fully cooked in the oil inside the automatic frying machine, remove the grease, and cool the temperature.

This cooling process is more important for the taste to cool naturally in the neglected state without the need for a separate wind.

After all, the above-described manufacturing method of the present invention as a whole, by finely pulverizing the herbal material and filtered through a 100mesh sieve and evenly mixed with the rest of the material as a method of coating the fine herbal powders powder of flour, corn starch and other powder materials Firstly, it minimizes heat loss and secondly, it is adsorbed on chicken meat and is a kind of coating-batter-dip process to protect chicken's moisture without cooking oil. Its soft yet crunchy taste maximizes the taste and reduces the odor of chicken and frying.

And the present invention in the fried chicken, the herbal chicken produced through all the above-described manufacturing method is also the subject of the claim.

Then, the applicant has proved through the experiments and embodiments that the herbal chicken manufacturing method of the present invention is the most preferred embodiment, and describes the experimental procedure that made the approximation in detail.

1. Preparation of batter using herbal medicine

Batter manufacturing using herbal medicines was made in five cases as shown in Table 1.

Among them, MHB-0 was added 34g of corn starch, 60g of powerful starch, 2g each of salt, guar gum, and whole egg starch.

The medicinal herbs were mixed with white paper, Astragalus, Angelica, cheonggung, cinnamon, 0.5%, 1%, 1.5%, 2%, respectively, by adjusting the corn starch content as the medicinal herbs were added based on 100g.

As later revealed by the experiment, the batter of the most preferred embodiment was MHB-1 and is indicated in bold in the following table.

Table1. Mixing ratio of batter with Chinese medicine

MHB-0 MHB-1 MHB-2 MHB-3 MHB-4 Corn starch 34 31.5 29 26.5 24 weak flour 60 60 60 60 60 Salt 2 2 2 2 2 Guar gum 2 2 2 2 2 Whole egg powder 2 2 2 2 2 blank - 0.5 One 1.5 2 Astragalus - 0.5 One 1.5 2 Donkey - 0.5 One 1.5 2 Cheongung - 0.5 One 1.5 2 cinnamon - 0.5 One 1.5 2 Total 100 100 100 100 100

2. Quality characteristics (general ingredient, chromaticity, viscosity) of herbal batter developed products

General ingredients of batter prepared by adding medicinal herbs are shown in Table 2.

Moisture was higher in MHB-3 with 1.5% of medicinal herbs and MHB-0 without medicinal herbs, and the rest was not significantly different.

The ash content also did not differ by section. As the ratio of Chinese herbal medicines was added, it increased. Crude fat content also increased from 1.40% to 2.35%.

Crude protein content was higher in MHB-3, which was 1.5% of herbal medicine, respectively, and increased as the ratio was higher.

The results of crude ash and crude protein are thought to be due to the starch and flour content mainly used in batter manufacturing.

The chromaticity and viscosity of the batter added with herbal medicine are shown in Table 3.

The L value representing the brightness tended to dizzy from 88.20 to 83.60 with the addition of the herbal medicine, and the a value representing the redness decreased to 6.83 to 5.56.

The b value representing the yellowness was 22.49 ~ 19.64, which was lowered as the ratio of herbal medicines increased.

The ΔE value representing the difference in color did not show a significant difference between 0.5% and 1% of the medicinal herbs without adding herbal medicines, and did not show significant differences between 1.5% and 2.0% of the herbal medicines.

These results indicate that as the addition rate of herbal medicines increases, the brightness becomes darker, and the redness becomes darker as it approaches red. Yellowness was found to be closer to yellow as the Chinese herbal medicine addition ratio increased.

Viscosity increased with increasing the amount of Chinese herbal medicine, and the viscosity was low in MHB-0 without Chinese herbal medicine, and the viscosity was low.

Table. 2 General Ingredients of Batter Added with Herbal Medicine

MHB-0 MHB-1 MHB-2 MHB-3 MHB-4 Moisture 5.50 5.24 4.85 5.65 5.10 Crude ash 1.25 1.50 1.65 1.70 1.85 Crude fat 1.40 1.78 2.01 2.24 2.35 Crude protein 8.21 8.50 8.54 9.10 9.05

Table 3. Chromaticity and Viscosity of Chinese Herb Added Batter

MHB-0 MHB-1 MHB-2 MHB-3 MHB-4 L 88.20 86.95 84.22 84.40 83.60 a 6.83 6.02 6.11 5.41 5.56 b 22.49 21.06 22.04 20.23 19.64 △ E 26.59 25.18 26.65 24.76 24.42 Viscosity (dpa? S) 2.8 3.0 3.5 4.2 6.2

3. Preparation of Fried Chicken

In the preparation of fried chicken, 600g of water and 6g of dye are put in 1kg of chicken legs in a poly film such as a zipper bag. After washing, divide the batter without the medicinal herbs and the batter with the medicinal herbs, mix 200g of water with 100g of batter, apply the batter to the chicken, marvel and fry it for 10 minutes at 175 ℃ in an automatic fryer, and cool it for 20 minutes. After removal it was used as a sample.

4. Quality Characteristics of Fried Chicken Using Chinese Herb Added Batter

Typical ingredients of fried chicken coated with batter added with herbal medicine are shown in Table 4.

The water content was 67.05 ~ 64.60%, and MHC-0 showed 67.05, and the water content decreased as the ratio of herbal medicines increased.

The crude ash content was 2.38% in MHC-4, which had a high proportion of medicinal herbs, and 1.14 in MHC-0.

Crude fat content was 13.56% in MHC-0 and 9.57% in MHC-4.

However, it is thought that there is a slight difference depending on the cooling time and oil discharge time after frying.

Crude protein content was high as 26.12%, and the content of MHC-0 was 22.61%.

The chromaticity measurement results of fried chicken are shown in Table 5.

The lightness L was 54.45 in MHC-0, 61.22 in MHC-1 and 45.64 lowest in MHC-4.

The a value representing the redness was 5.83 in MHC-0 and 7.83 in MHC-1. The a value of redness increased as the ratio of Chinese herbal medicines increased.

The b value indicating yellowness showed 22.62 for MHC-0 and 26.88 for MHC-1. MHC-2 showed a low value of 17.44 and increased again in MHC-3.

ΔE values were high in MHC-4 and low in MHC-1.

In this result, the value of chromaticity is not constant and the fluctuation of color is very dark.

Table 6 shows the results of measuring the frying loss during fried chicken production.

As the medicinal herbs were added, the frying loss decreased.

The loss of frying in MHC-4 was 24.6%, and there was no significant difference in the remaining sections.

The low frying loss in the batter with a large amount of herbal medicine is believed to have resulted from the fact that the herbal medicine is coated on the batter and remains to some extent without completely depriving the meat of the chicken.

The amino acid analysis of fried chicken is shown in Table 7.

Amino acids are known to enhance the flavor of meat products and to turn the surface of the meat into a nice brown color.

However, factors affecting the taste of meat are known to contribute not only amino acids but also ATP-related compounds, organic acids, sugars and lactic acid.

The amino acids involved in sweetness, especially in chicken, are known as methodine and glutamic acid.

It is also reported that inosinic acid, called IMP, which is widely distributed in muscle as one of the purine nucleotides, is associated with taste in chicken.

In this study, the content of methionine was 450 ~ 500mg / 100g, which increased as the ratio of Chinese herbal medicine was increased, and the content of glutamic acid showed distribution of 3071 ~ 3170 as a whole. Indicated.

In addition, Asp. Ala. Lys and Arg also showed a tendency to increase as the content of the herbal medicine.

The fatty acid content of fried chicken is shown in Table 8.

Among saturated fatty acids, palmitic acid (C16: 0) was the highest with MHC-1 (27.37%) and the lowest with MHC-2 (24.14%).

Unsaturated fatty acid oleic acid (C18: 1) was also the lowest in MHC-1, which was relatively low in MHC-1, but overall decreased as the amount of medicinal herb added.

The detection of docosatetraenoic acid (C22: 4), docosapentanoic acid (C22: 5), and docosahexaenoic acid (C22: 6) was observed in MHC-3 and MHC-4 with relatively high amounts of Chinese herbal medicine. -2 was the lowest at 31.26%, while unsaturated fatty acids showed the opposite trend.

The change in acid value during storage of fried chicken is shown in Fig. 1. Is the same as The acid value of MHC-0 was rapidly changed until day 2, and gradually increased from day 6, and the highest value was found on day 12 of storage.

MHC-1, like MHC-0, changed its acid value rapidly. It gradually increased from the 4th day of storage, and showed 0.7 mg.KOH / g on the 12th day of storage.

HMC-2 also changed drastically like MHC-1. It gradually increased from the 6th day of storage, and on the 12th day of storage, 0.6 mgKOH / g was shown.

MHC-3 also showed the same change in acid value as MHC-2, MHC-4 showed mild change from day 0, lower acid value compared to other intervals, and low change according to storage period. 0.5 mg.KOH / g was shown on the day.

These results suggest that adding the herbs to the batter may delay the rancidity of the oil remaining in the batter.

The measurement of peroxide value during storage of fried chicken is shown in Figure 2.

The peroxide value of all chickens was the same level in all sections from day 0 to day 2. After 4 days of storage, the peroxide value of MHC-0 changed most rapidly, and changed rapidly to 13 meq / kg on day 12 of storage. It was.

MHC-1 changed to the same level as MHC-0, but the value was found to be low. MHC-2 showed a mild change on 4th and 6th day of storage, and increased rapidly after 8 days of storage, and then showed a gentle result on day 12 of storage, and the peroxide value was 9meq / kg.

MHC-3 and MHC-4 showed the same change during storage period. On the 12th day of storage, MHC-3 showed 7meq / kg and MHC-4 showed 5meq / kg, which was the least obese.

This result is considered to be because the acid value measurement is the same. The texture of fried chicken was also measured, but the table is omitted.

In any case, the texture was measured immediately after cooling for 10 minutes after being fried due to its hardening property over time.

Hardness measurement showed that MHC-0 was the hardest with 232g and MHc-3 had the low hardness with 124g.

Cohesiveness was similar between 61.50 ~ 63.36% in each section, and resilience was highest in MHC-1 (79.02%) and low in MHC-3 (72.07%).

In general, it was shown that the elasticity was lower in the section in which more herbs are added.

Adhesiveness was the lowest with 424g of MHC-3 and high with 635g of MHC-1.

Adhesion was also lower as more herbs were added.

The breakability showed the lowest value of 305 g of MHC-3 and the highest value of 491 g of MHC-1.

As a result, the texture had a great influence on the fried clothes, and as the medicinal herbs were added, the texture value was lower.

Sensory test results of fried chicken are shown in Table 9.

The color score of MHC-0 and MHC-1 was the best, and the more color was added, the more bad the color was.

The odor of MHC-1 was the best, and the more medicinal herbs were added, the odor became worse.

While the off-flavor of the chicken disappeared, the smell of the herbal medicine was strong, so the sensory test on the younger group showed that the smell of the herbal medicine felt bad.

In taste, MHC-1 scored good, and as with the smell, the higher the content of herbal medicine, the more bad taste appeared.

The texture was better with higher content of herbal medicine.

Young people's sensory testers prefer frying of crunchy tissue to soft frying texture when frying.

MHC-1 received the best score in overall preference, and lower score was obtained as more herbs were added.

It is thought that good results can be obtained if product is developed in consideration of this point in future commercialization.

Table 4. Common Ingredients of Fried Chicken

MHC-0 MHC-1 MHC-2 MHC-3 MHC-4 Moisture 67.05 66.71 65.33 64.86 64.60 Crude ash 1.14 2.04 2.21 2.32 2.38 Crude fat 13.56 12.08 10.61 10.68 9.57 Crude protein 22.61 23.26 24.27 25.05 26.12

Table 5. Color of Fried Chicken

MHC-0 MHC-1 MHC-2 MHC-3 MHC-4 L 54.45 61.22 48.52 48.44 45.64 a 5.72 7.83 9.43 9.48 10.12 b 22.62 26.88 17.44 20.44 18.23 △ E 44.61 42.00 47.48 48.95 50.49

Table 6. Fried loss of fried chicken

MHC-0 MHC-1 MHC-2 MHC-3 MHC-4 Raw weight (g) 499 512 566 498 504 Frying weight (g) 365 377 419 370 380 Frying loss (%) 26.9 26.4 26.0 25.7 24.6

Table 7. Amino Acid Content of Fried Chicken

MHC-0 MHC-1 MHC-2 MHC-3 MHC-4 Met. 450.1 452.5 440.2 480.2 500.2 Asp. 1740.3 1780.3 168.5 175.5 181.2 Thr. 870.0 875.5 830.2 860.7 890.6 Glu. 3071.6 3085.2 3007.2 3105.4 3170.5 Gly. 861.8 832.2 800.5 790.4 850.8 Ala. 1080.3 107.5 1030.5 1060.5 1100.2 Val. 801.5 805.2 760.5 770.4 800.4 Leu. 1551.6 153.0 1470.2 1510.6 1570.5 Phe. 831.5 820.6 760.5 820.6 840.6 Lys. 1711.8 1701.2 1550.5 1712.2 1752.2 Arg. 1131.9 1105.1 1123.5 1144.5 1183.2 Total 14,102.4 11,718.3 11,942.3 12,431 12,840.4

Table 8. Fatty Acid Content of Fried Chicken

MHC-0 MHC-1 MHC-2 MHC-3 MHC-4 C14: 0 0.99 0.94 0.92 1.00 1.06 C16: 0 27.13 27.37 24.14 25.62 26.09 C16: 1 (n7) 7.44 7.69 7.36 7.60 8.49 C18: 0 6.51 6.72 6.20 6.01 6.21 C18: 1 (n9) 44.07 40.93 44.61 42.42 41.37 C18: 2 (n6) 11.73 14.13 14.52 14.32 14.02 C18: 3 (n6) 0.38 0.13 0.19 0.13 0.09 c18: 3 (n3) 0.74 0.83 0.86 0.92 0.89 C20: 1 (n9) 0.26 0.51 0.56 0.59 0.63 C20: 2 (n6) 0.38 0.13 0.19 0.13 0.09 C20: 3 (n6) 0.10 0.15 0.12 0.13 0.10 C20: 4 (n6) 0.13 0.36 0.30 0.30 0.25 C20: 5 (n3) 0.31 0.11 0.08 0.19 0.16 C22: 4 (n6) 0.09 - - 0.31 0.26 C22: 5 (n3) - - - 0.11 0.09 C22: 6 (n3) - - - 0.23 0.18 SFA 34.63 35.03 31.26 32.64 33.35 UFA n6 / n3 65.37 64.97 68.74 67.36 66.65 MUFA / SFA 1.50 1.41 1.69 1.55 1.51 PUFA / SFA 0.40 0.45 0.52 0.51 0.48

Fig. 1. Changes in Acid Value during Storage of Fried Chicken

Figure 2. Peroxide Changes During Storage of Fried Chicken

Table 9. Sensory test of fried chicken

MHC-0 MHC-1 MHC-2 MHC-3 MHC-4 Color 4.15 ± 1.50 4.05 ± 1.47 3.40 ± 1.09 3.10 ± 1.16 2.40 ± 1.60 Flavor 3.15 ± 1.53 3.50 ± 1.23 2.85 ± 1.63 2.25 ± 1.55 2.10 ± 1.37 Taste 3.30 ± 1.08 4.20 ± 1.06 4.00 ± 1.08 3.95 ± 0.99 3.20 ± 1.10 Texture 3.75 ± 0.91 3.75 ± 1.55 4.10 ± 1.25 4.45 ± 1.39 4.60 ± 1.23 overall acceptability 3.95 ± 1.60 4.25 ± 1.16 3.45 ± 1.23 3.20 ± 1.32 3.05 ± 1.39

5. Conclusion

Based on the above test results, MHC-1 was found to be the most suitable among the test subjects as a result of comparing various data such as taste, chewiness and nutrition.

Obviously, each control group has its advantages and disadvantages, but since the MHC-1 has obtained the best results in all respects, the claims are based on the MHC-1 in claiming the present invention.

As described above, the present invention through the batter-Dip process of coating a kind of coating on the chicken by applying a batter using a herbal medicine during frying and protects the moisture of the chicken without oil soaked during cooking, the inside is moist and Its soft and crunchy outer appearance maximizes taste and reduces off-flavor odor from chicken and frying.

It is also thought to minimize the physical and chemical changes during the frying process, increase the nutritional value of chicken, prevent childhood obesity and adult diseases, and increase the income of chicken shops and promote chicken consumption. In addition, it can be applied to extended frozen foods by applying to frozen foods.

Claims (4)

Method for producing fried chicken A method for producing herbal fried chicken, which is made in the following order. First step: preparing a herbal batter with the powder of white paper, Astragalus, Angelica, Cheongung, Cinnamon. Second step: trimming only chickens or chicken legs The third step: adding water and dyeing agent to the chicken or chicken leg in a poly film (poly film) and soaking for 2 hours in an ultrasonic processor. Fourth step: washing the salted chicken or chicken leg in running water and removing the water. The fifth step: after coating the herbal batter prepared in the first step to the chicken or chicken leg through the marbling process. Step 6: frying chicken or chicken legs coated with the herbal batter in an automatic frying machine at 170-185 ° C. for 8-15 minutes. Step 7: leaving the fried chicken or chicken legs at room temperature to cool. The method of claim 1, The herbal batter of the first step is, Corn starch 30-33% (weight ratio), force 58-62%, salt 1.5-2.5%, guar gum 1.5- 2.5%, whole starch 1.5-2.5%, white paper 0.1-1%, astragalus 0.1-1%, donkey 0.1 -1%, the method of producing a herbal fried chicken, characterized in that the mixture is prepared by mixing 0.1-1% of cheongung and 0.1-1% of cinnamon. The method of claim 2, The white paper, Astragalus, Angelica, Cheongung and Cinnamon of the herbal batter, Method of producing a herbal fried chicken, characterized in that in the form of fine powder filtered through a sieve of 80-120 mesh by grinding with a grinder. For fried chicken, Chinese herbal chicken prepared by the method of any one of claims 1 to 3.