KR100675965B1 - Cooking method with chicken spice included vegetables and fruits and material thereof - Google Patents
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- KR100675965B1 KR100675965B1 KR1020060081868A KR20060081868A KR100675965B1 KR 100675965 B1 KR100675965 B1 KR 100675965B1 KR 1020060081868 A KR1020060081868 A KR 1020060081868A KR 20060081868 A KR20060081868 A KR 20060081868A KR 100675965 B1 KR100675965 B1 KR 100675965B1
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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
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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
- A23L13/57—Coating with a layer or stuffing
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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Abstract
본 발명은 야채 및 과일을 이용한 닭고기용 양념 조성물에 관한 것으로, 보다 상세하게는 닭고기를 섭취할 때 자연스럽게 야채 및 과일의 성분을 섭취할 수 있도록 하고, 닭고기의 맛을 향상시킬 수 있는 닭고기용 양념 조성물에 관한 것이다.The present invention relates to a seasoning composition for chicken using vegetables and fruits, and more particularly, to allow ingestion of ingredients of vegetables and fruits naturally when ingesting chicken, and to improve the taste of chicken. It is about.
본 발명은 소맥분, 전분, L-글루타민산나트륨(L-Glutamate), 정제염, 흑후춧가루, 고춧가루, 계핏가루, 마늘가루, 올레오레진캡시컴(Oleoresin Capsicum), 파프리카(Paprika)추출색소, 생강가루, 인삼가루, 소나무복령가루, 대나무에서 구운소금을 일정비율로 섞은 파우더와; 간장, 설탕, 양파, 마늘, 물엿, L-글루타민산나트륨, 고춧가루, 후춧가루, 생강, 산탄검(Xanthan Gum), 셀러리(Celery)가루, 계핏가루, 동충하초가루, 뽕나무잎가루, 녹차가루, 매실액 및 다이어트원액을 일정비율로 섞은 염지액으로 구성된 것을 특징으로 한다.The present invention is wheat flour, starch, L- glutamate (L-Glutamate), refined salt, black pepper powder, red pepper powder, cinnamon powder, garlic powder, oleoresin capsicum, paprika extract pigment, ginger powder And powder mixed with ginseng powder, pine Bokryeong powder, salt baked from bamboo at a certain ratio; Soy Sauce, Sugar, Onion, Garlic, Syrup, L-Glutamate, Red Pepper Powder, Pepper Powder, Ginger, Xanthan Gum, Celery Powder, Cinnamon Powder, Cordyceps Powder, Mulberry Leaf Powder, Green Tea Powder, Plum Juice and It is characterized by consisting of a salt solution mixed with a diet ratio of diet stock solution.
본 발명의 닭고기용 양념 조성물에 의하면 닭고기와 함께 야채나 과일을 자연스럽게 섭취할 수 있어서 건강에 좋을 뿐만 아니라 닭고기의 맛을 향상시킬 수 있는 효과가 있다.According to the seasoning composition for chicken of the present invention can be naturally ingested vegetables or fruits with chicken is not only good for health but also improve the taste of chicken.
닭고기, 염지액, 야채, 과일, 다이어트 Chicken, dye, vegetable, fruit, diet
Description
본 발명은 야채 및 과일을 이용한 닭고기용 양념 조성물에 관한 것으로, 보다 상세하게는 닭고기를 섭취할 때 자연스럽게 야채 및 과일의 성분을 섭취할 수 있도록 하고, 닭고기의 맛을 향상시킬 수 있는 닭고기용 양념 조성물에 관한 것이다.The present invention relates to a seasoning composition for chicken using vegetables and fruits, and more particularly, to allow ingestion of ingredients of vegetables and fruits naturally when ingesting chicken, and to improve the taste of chicken. It is about.
닭고기는 저렴하고, 맛있어서 많은 사람들이 즐겨 먹는 음식으로 자리 잡고 있는데, 이러한 닭고기는 기름에 튀기거나, 불에 직접 굽거나 혹은 삶는 방법으로 조리되고 있다. 우리나라 사람들은 탕을 좋아하기 때문에 삼계탕이나 육계장 등의 탕으로 요리하여 먹기도 한다. Chicken is inexpensive and delicious, making it a favorite food for many people. These chickens are cooked by frying in oil, roasting, or boiling. People in Korea like hot water, so they cook it with hot water such as samgyetang or broiler.
최근에는 건강에 대한 관심이 높아져서 주거생활이나 식생활문화에 많은 변화를 가져왔고 특히 식생활문화에서는 몸에 좋지 않은 음식은 먹지 않으려고 하는데, 상기 닭고기 요리 방법 중 기름에 튀기는 방법은 기름에 있는 노폐물이나, 콜레스테롤 등이 몸에 좋지 않기 때문에 먹기를 꺼리고 있다.In recent years, the interest in health has caused a lot of changes in residential life and dietary culture. Especially, in the dietary culture, we do not want to eat unhealthy foods. Among the methods of cooking chicken, frying in oil is waste products in oil, Cholesterol is reluctant to eat because it is not good for you.
상기와 같이 닭고기를 기름에 튀기지 않고 불에 직접 굽거나, 전기구이 장치로 구워서 먹는 방법은 닭고기를 구울 때 닭고기를 올려놓는 그릴(Grill)이 철망으로 되어 있어서, 철망에 들러붙거나 철망의 녹 등의 발암물질이 닭고기에 묻어 나오기도 하였다. As described above, the chicken is grilled directly on the fire without being fried in oil or grilled with an electric roasting device. Carcinogens of the chicken came out.
상기한 문제점을 해결하기 위해서, 숯을 고압으로 압축하여 형성시킨 숯판을 사용하는 방법이 개발되었는데, 압력식 구이장치의 내부에 상기 철망으로 형성된 그릴 대신에 숯판 위에 닭고기를 올려놓고 조리하는 방법이다.In order to solve the above problems, a method of using a charcoal plate formed by compressing the charcoal at high pressure has been developed, which is a method of cooking chicken meat on a charcoal plate instead of a grill formed of the wire mesh inside the pressure roasting apparatus.
상기 숯판의 상단에서 닭고기를 조리할 때 최근에는 염지액에 닭고기를 오랫동안 담구었다가 조리하는 방법이 개발되었는데, 이는 간장과 소금등 일반적으로 맛을 내기위한 양념에 불과한 것이이어서 새로운 양념이 요구되었다.When cooking chicken at the top of the charcoal plate, recently, a method of cooking soaked chicken in salt solution for a long time has been developed, which is only a seasoning for soy sauce and salt in general, a new seasoning was required.
특히, 최근에는 다이어트(diet)에 대한 관심이 높아지면서 야채나 과일을 많이 먹게 되고 닭고기를 섭취할 때에도 야채나 과일을 자연스럽게 섭취할 수 있는 방법이 절실하게 요구되었다.In particular, recently, as interest in diets has increased, a lot of vegetables or fruits are eaten, and even when eating chicken, there is an urgent need for a way to naturally consume vegetables or fruits.
상기한 요구에 부응하기 위해서, 본 발명은 숯판에서 닭고기를 굽는 일반적인 닭고기 조리방법에 사용되는 양념 조성물에 다양한 종류의 야채와 과일을 섞어서 닭고기를 섭취함과 동시에 야채와 과일을 자연스럽게 섭취할 수 있도록 하는 닭고기용 양념 조성물을 제공함에 목적이 있다.In order to meet the above requirements, the present invention is to mix the vegetables and fruits of various kinds in the seasoning composition used in the general chicken cooking method of grilling chicken on a charcoal to intake chicken and at the same time to naturally eat vegetables and fruits It is an object to provide a seasoning composition for chicken.
상기한 목적을 달성하기 위해서, 본 발명은 소맥분, 전분, L-글루타민산나트 륨(L-Glutamate), 정제염, 흑후춧가루, 고춧가루, 계핏가루, 마늘가루, 올레오레진캡시컴(Oleoresin Capsicum), 파프리카(Paprika)추출색소, 생강가루, 인삼가루, 소나무복령가루, 대나무에서 구운소금을 일정비율로 섞은 파우더와;In order to achieve the above object, the present invention is wheat flour, starch, L- glutamate sodium (L-Glutamate), refined salt, black pepper powder, red pepper powder, cinnamon powder, garlic powder, oleoresin capsicum (Oleoresin Capsicum), Paprika extract pigment, ginger powder, ginseng powder, pine Bokryeong powder, powder baked from bamboo with a certain ratio;
간장, 설탕, 양파, 마늘, 물엿, L-글루타민산나트륨, 고춧가루, 후춧가루, 생강, 산탄검(Xanthan Gum), 셀러리(Celery)가루, 계핏가루, 동충하초가루, 뽕나무잎가루, 녹차가루, 매실액 및 다이어트원액을 일정비율로 섞은 염지액으로 구성된 것을 특징으로 한다.Soy Sauce, Sugar, Onion, Garlic, Syrup, L-Glutamate, Red Pepper Powder, Pepper Powder, Ginger, Xanthan Gum, Celery Powder, Cinnamon Powder, Cordyceps Powder, Mulberry Leaf Powder, Green Tea Powder, Plum Juice and It is characterized by consisting of a salt solution mixed with a diet ratio of diet stock solution.
이하, 본 발명을 바람직한 실시예를 통해 상세하게 설명하면 다음과 같다.Hereinafter, described in detail through the preferred embodiment of the present invention.
본 발명의 닭고기의 표면에 입히는 파우더는 소맥분 40.5 중량%, 전분 40.5 중량%, L-글루타민산나트륨 4.0 중량%, 정제염 3.5 중량%, 흑후춧가루 1.02 중량%, 고춧가루 0.6 중량%, 계핏가루 0.6 중량%, 마늘가루 0.30 중량%, 올레오레진캡시컴 0.18 중량%, 파푸리카추출색소 0.03 중량%, 생강가루 0.12 중량%, 인삼가루 2.2 중량%, 소나무복령가루 6.3 중량%, 대나무에서 구운소금 0.15 중량%의 비율로 섞어서 형성한다.Powder coated on the surface of the chicken meat of the present invention is wheat flour 40.5% by weight, starch 40.5% by weight, sodium L- glutamate 4.0% by weight, refined salt 3.5% by weight, black pepper powder 1.02% by weight, red pepper powder 0.6% by weight, cinnamon powder 0.6% by weight, Garlic powder 0.30% by weight, Oleoresin Capsicum 0.18% by weight, Paprika extract 0.03% by weight, Ginger powder 0.12% by weight, Ginseng powder 2.2% by weight, Pine bokyeong powder 6.3% by weight, Salt baked by bamboo 0.15% Form by mixing at the rate of%.
상기 소나무복령가루는 소나무봉약가루라고도 불리우며, 배어낸지 여러해 지난 소나무 뿌리에서 기생하여 혹처럼 크게 자란 균핵을 가루로 형성한 것으로, 동의보감에서는 '맛은 달고 심심하며 성질은 평하다. 폐경, 비경, 심경, 방광경에 작용한다'라고 기재되어 있는 한방재료이다.The pine Bokryeong powder is also called pine medicinal powder, and it is formed from the roots of the pine root which grew many years after being soaked in pine roots. It acts on menopause, parenteral, heart and bladder.
상기 올레오레진캡시컴은 엷은 황색 또는 암적색의 특이한 향미와 약간의 점조성을 가지는 액체 천연 착향료이다.The oleoresin capsicum is a liquid natural flavoring agent having a pale yellow or dark red specific flavor and slight consistency.
본 발명의 닭고기를 일정시간 담가서 양념이 스며들도록 하는 염지액은 간장 23.0 중량%, 설탕 27.0 중량%, 양파 14.5 중량%, 마늘 8.4 중량%, 물엿 9.4 중량%, L-글루타민산나트륨 3.5 중량%, 고춧가루 3.18 중량%, 후춧가루 0.88 중량%, 생강 0.66 중량%, 산탄검 0.6 중량%, 셀러리가루 0.08 중량%, 계핏가루 1.2 중량%, 동충하초가루 0.05 중량%, 뽕나무잎가루 0.05 중량%, 녹차가루 1.0 중량%, 매실액 1.0 중량% 및 다이어트원액 5.5 중량%의 비율로 섞어서 형성된다.Salt solution to soak the chicken of the present invention for a certain period of time soaked in soy sauce 23.0% by weight, sugar 27.0% by weight, onion 14.5% by weight, garlic 8.4% by weight, starch syrup 9.4% by weight, L- glutamate 3.5% by weight, red pepper powder 3.18% by weight, pepper powder 0.88%, ginger 0.66%, xanthan gum 0.6%, celery powder 0.08%, cinnamon powder 1.2%, cordyceps powder 0.05%, mulberry leaf powder 0.05%, green tea powder 1.0% It is formed by mixing at a ratio of 1.0% by weight of plum and 5.5% by weight of diet stock solution.
상기 다이어트원액은 사과, 배, 오이, 당근, 토마토, 호박, 미나리, 양파를 같은 비율로 섞어서 간 후 24시간 냉장보관하여 형성한 원액이다.The diet stock solution is a stock solution formed by refrigeration after 24 hours of mixing apple, pear, cucumber, carrot, tomato, pumpkin, buttercup, and onion in the same ratio.
상기 염지액에 숙성시킨 닭고기는 상기 파우더를 묻힌 후 숯판에 굽게 되는데, 상기 숯판은 탄소가루 즉 숯가루를 바인더와 함께 고온고압으로 성형한 구이용 숯판으로 일본 공개특허공보 평성6327568호에 개시된 것이고, 최근에는 국내에서도 많이 생산되고 있는 것이다. The chicken matured in the salt solution is baked in a charcoal plate after the powder is buried, the charcoal plate is a charcoal plate for roasting carbon powder, that is, charcoal powder at high temperature and high pressure together with a binder, which is disclosed in Japanese Patent Application Laid-Open No. 6327568, recently There is a lot produced in the country.
상기 숯판에서 굽는 이유는 숯에서 발생 되는 원적외선으로 인해서 닭고기가 빨리 구워질 뿐만 아니라, 발암물질 등의 해로운 물질이 조리할 때 닭고기에 묻어나지 않기 때문이다.The reason for baking in the charcoal plate is not only because chicken is baked quickly due to the far-infrared rays generated from the charcoal, because harmful substances such as carcinogens do not bury in the chicken when cooked.
이하, 본 발명의 실시예로 형성된 닭고기용 양념 조성물을 사용하여 닭고기를 조리하는 방법을 설명하면 다음과 같다.Hereinafter, a method of cooking chicken meat using the seasoning composition for chicken formed according to an embodiment of the present invention will be described.
상기 다이어트원액을 형성하기 위해서 사과, 배, 오이, 당근, 토마토, 호박, 미나리, 양파를 세척하고 썰어서 같은 비율로 간 후 24시간 동안 냉장보관한다.Apple, pear, cucumber, carrots, tomatoes, zucchini, buttercups, onions are washed and sliced at the same rate and then refrigerated for 24 hours to form the diet stock solution.
또한, 닭고기를 세척하고 절단한 후에 상기 다이어트원액이 포함된 염지액을 닭고기 1kg당 100g을 봉투에 담아서 진공포장하고 6~7시간동안 숙성시킨다. In addition, after washing and cutting the chicken, the saline solution containing the diet stock solution is vacuum packed in 100 g per 1 kg of chicken in an envelope and aged for 6 to 7 hours.
상기 숙성된 닭고기를 꺼내서 파우더를 묻히고 랩이나 호일 등으로 싸서 2~3시간 동안 보관한 후에 상기 숯판의 상단에 올려놓고 220℃에서 약 10분간 굽는다.Take out the matured chicken, covered with powder, wrapped in a wrap or foil, etc. and stored for 2 to 3 hours, then placed on top of the charcoal plate and baked at 220 ° C. for about 10 minutes.
상기 닭고기 조리방법을 간략하게 정리하면 다음과 같다.The chicken cooking method is summarized as follows.
상기 양념 염지액을 닭고기 1kg당 100g을 봉투에 담아서 진공포장하는 단계와; 상기 진공포장된 닭고기를 6~7시간 동안 숙성시키는 숙성단계와; 상기 숙성된 닭고기를 꺼내서 상기 파우더를 묻혀서 호일로 싸는 단계와; 상기 호일에 싼 닭고기를 2~3시간 동안 보관하는 2차숙성단계와; 상기 2차숙성된 닭고기를 숯판의 상단에 올려놓고 220℃에서 10분간 굽는 단계로 형성된다.Vacuum-packing the seasoning salt solution in a bag of 100g per kilogram of chicken meat; A aging step of aging the vacuum-packed chicken for 6-7 hours; Taking out the aged chicken, burying the powder and wrapping it in foil; A second ripening step of storing the chicken wrapped in the foil for 2-3 hours; The second matured chicken is formed on a charcoal board and baked at 220 ° C. for 10 minutes.
본원 발명자는 상기 염지액과 파우더를 묻혀서 구운 닭고기를 다이어트치킨이라고 부르는데, 야채와 과일이 콜레스테롤의 분해를 도와서 다이어트에 도움을 주기 때문이다.The present inventors call the chicken baked with the saline solution and powder, called diet chicken, because vegetables and fruits help the decomposition of cholesterol to help the diet.
상기한 것과 같이, 본 발명의 닭고기용 양념 조성물에 의하면 닭고기와 함께 야채나 과일을 자연스럽게 섭취할 수 있어서 건강에 좋을 뿐만 아니라 닭고기의 맛을 향상시킬 수 있는 효과가 있다.As described above, according to the seasoning composition for chicken of the present invention can be naturally ingested vegetables and fruits with the chicken is not only good for health but also has the effect of improving the taste of the chicken.
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| KR101009086B1 (en) * | 2008-05-19 | 2011-01-18 | 남희진 | Method for making spice source |
| KR100944965B1 (en) * | 2009-10-12 | 2010-03-02 | 이택용 | Manufacturing method of spice for cooking meat, and spice produced thereby |
| KR101370450B1 (en) * | 2012-03-22 | 2014-03-06 | 이윤옥 | Pork sauce including vegetable worms and method for cooking meat with the sauce |
| KR101380352B1 (en) * | 2012-06-20 | 2014-04-02 | 주식회사 아라움 | Seasonig and manufacturing method for preparing chicken jerky using it |
| CN103989145B (en) * | 2014-04-21 | 2015-05-06 | 和县鸡笼山调味品有限责任公司 | Chicken hot and spicy sauce and preparation method thereof |
| KR101979445B1 (en) * | 2018-11-12 | 2019-05-16 | 박기량 | Spicy Sauce with Black garlic and Cudrania tricuspidata, Braised Spicy Chicken using the sauce, and Manufacturing method thereof |
| KR102289415B1 (en) * | 2021-02-05 | 2021-08-12 | 농업회사법인 주식회사 세이링크 | Processing method of chicken breast and processed chicken breast |
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