KR100722744B1 - Instant lacquer chicken and process for preparing the same - Google Patents

Abstract

The present invention relates to an instant lacquer chicken and a method for producing the same, and more particularly, to an instant lacquer chicken and a method for producing the same, which can be easily used by a consumer by improving the texture and removing specific odors and odors. The method for producing instant lacquer chicken of the present invention comprises: (i) a first step of surface treating the lacquer chicken with primary steam treatment and cooling water; (ii) a second process of mixing the lacquer extract and purified water from which the allergens have been removed and heat-treating the mixture and allowing it to cool, then adding seasoning pepper powder and refined salt to prepare a lacquer liquor solution; (iii) adding the lacquer chicken prepared in the first step to the frozen laminate film, and adding the lacquer solution prepared in the second step, and then adding ginseng, jujube, coriander and goji berries to seal the Third process; And (iv) a fourth step of secondary steaming, cooling, and quick freezing the sealed lacquer material of the third step. The instant lacquer chicken of the present invention not only induces an allergic reaction, but also greatly improves the elasticity, texture, color and overall taste of the chicken, and can be cooked in a short time, and is widely used as a functional instant food suitable for modern taste. Could be.

Lacquered chicken, instant lacquered chicken, lacquer extract, allergy

Description

Instant Lacquer Chicken and Process for Preparing the Same

The present invention relates to an instant lacquer chicken and a method for producing the same. More specifically, the present invention relates to an instant lacquer chicken and a method for producing the same, which can be easily used by a consumer by improving the texture and removing unique odors and odors.

Sumac ( Rhus verniciflus ) has long been known to be effective for gastritis, gastric ulcers, kidney disease, arthritis, neuralgia, chronic fatigue, diabetes, and stroke. However, lacquer tree contains allergens, causing allergy reactions in the human body and having red spots on the skin, with severe itching and serious side effects that spread throughout the body. The allergic reaction of the lacquer tree has been identified as urushiol, a nonpolar substance that does not dissolve in water. It is known that the urushiol is not a compound but a mixture of dihydric phenols, and the main component is a mixture of dihydric phenols having an alkyl group and an alkenyl group having 15 to 16 carbons in a side chain (Yamauchi, U, Toshio Murakami). and Ju Kumanotani, Joural of chromatography, 214, 343-348 (1981). Lacquer chicken made by adding lacquer and subsidiary ingredients to the chicken, which is a traditional cooking method that is traditionally used in homes, is contained on the leaves and stems of lacquer trees. May cause allergic reactions that occur systemically. Due to the above problems, there have been attempts to manufacture lacquered chickens from which allergens have been removed. For example, Korean Patent Laid-Open Publication No. 2004-64568 discloses a method for manufacturing lacquered chicken, which has been detoxified using dried lacquer. However, the prior art of simply drying the lacquer is limited to the removal of allergen urushiol, there is a risk that other active ingredients are lost when dried at high temperatures. In addition, it is difficult to produce a small amount of about one person because it is produced by the method of steaming the lacquer and chicken together, there is a problem such as odor or odor due to residues other than the lacquer extract. Due to this, consumers are inconvenient to eat the lacquer chicken, and despite the excellent efficacy of the lacquer consumers' preference for lacquer chicken is low. Therefore, there is a need to develop instant lacquer chicken, which is free from lacquer poison and no smell or odor and can be easily cooked and eaten by an individual.

On the other hand, Korean Patent Publication No. 2003-49289 discloses a method for producing instant frozen samgyetang. However, according to the prior art, since the various ingredients are put into the three-stage abdominal cavity to cook and cook the three chickens, the cooking time is increased during instant cooking, and the chickens are cooked with boiling water, thereby reducing the elasticity and texture of the chicken. there was. In addition, the fat component remains in the chicken itself and broth, and in particular, there is a problem such as refusal to consumers who do not like the taste because the fat of the chicken shell portion is not removed.

Therefore, the necessity of developing an instant lacquer chicken that does not cause allergies, is excellent in texture and taste, and can be easily eaten by cooking in a short time is constantly emerging.

Therefore, the inventors of the present invention did not induce allergies, excellent texture and taste, and cooked immediately to develop instant lacquer chicken that can be easily eaten by cooking in a short time, as a result of heat treatment of the lacquer extract from which allergens have been removed After removing the deposits, dissolving the purified salt and seasoning pepper powder in the lacquer extract from which the deposits were removed, preparing a lacquer solution, and using the frozen laminate film, the lacquer for lacquer chicken treated with electric lacquer solution, steamed and surface showered And by mixing and sealing the herb, heat treatment, cooling and rapid freezing, there are no side effects such as allergies, taste and flavor is improved, confirmed that the instant lacquer chicken that can be easily cooked, and completed the present invention.

After all, the main purpose of the present invention is easy to cook instant lacquer chicken, fat-free, improved lacquer chicken meat, allergen-free lacquer extract and ginseng, jujube, Astragalus, wolfberry and various components efficiently To provide.

Another object of the present invention is to provide a method for producing an instant instant lacquer chicken.

Method for producing instant lacquer chicken of the present invention

(Iii) The first step of steaming the lacquer chicken for 1 hour at 85 to 95 ° C for 40 to 50 minutes and surface showering with 10 to 30 ° C of cooling water, and then cooling the lacquer chicken for 20 to 40 ° C. ;

(ii) the lacquer extract and purified water from which the allergens were removed by fermentation by the bacterium were mixed at a weight ratio of 5.5: 4.5 to 6.5: 3.5, heat treated at 100 ° C. for 3 to 7 minutes, and cooled to 40 to 60 ° C., followed by lacquer A second step of preparing a dissolved lacquer solution by adding 0.1 to 5.0 parts by weight of refined salt and 0.05 to 2.0 parts by weight of seasoned pepper powder to the lacquer extract in which the electric deposit is dissolved;

(iii) The lacquer chicken prepared in the first step was added to the frozen laminate film, and 55 to 90 parts by weight of the lacquer water of the second step was added to 100 parts by weight of the electric lacquer chicken, followed by the electric lacquer chicken. A third step of further adding and sealing 0.5 to 10.0 parts by weight of ginseng, 0.01 to 5.0 parts by weight of jujube, 0.1 to 8.0 parts by weight of sulfuric acid, and 0.01 to 4.0 parts by weight of wolfberry; And,

(iv) the sealed lacquered chicken material of the third step was second steamed at 90 to 95 ° C. for 30 to 40 minutes, and cooled to a temperature of 25 to 35 ° C. using cooling water at 5 to 15 ° C., then -45 And a fourth step of rapidly freezing for 11 to 13 hours at -30 ° C.

In addition, the present invention includes an instant lacquer chicken prepared by the above production method.

The inventors of the present invention, while researching to develop an instant lacquer chicken with improved taste and flavor without causing allergy and easy to cook, dissolving refined salt and seasoning pepper powder in lacquer extract with allergens removed by fermentation of Korean bacteria The use of a lacquer solution does not cause allergies, and steam treatment of the lacquer chicken and showering the surface with cooling water greatly reduces the fat content, and the lacquer solution and the treated lacquer chicken on a frozen laminate film. When the mixture is sealed, heat treated, cooled and rapidly frozen by mixing with herbs, the cooking time is shortened, and the elasticity and texture of the chicken are improved, compared with the conventional instant frozen samgyetang, which has a subsidiary material inserted into the abdominal cavity of the chicken. .

The instant lacquer chicken of the present invention can be widely used as a functional instant food for health promotion of busy modern people by improving the texture and the like without having any allergy while causing allergies, and easily cooking on the fly.

Hereinafter, the method for producing instant lacquer chicken according to the present invention will be described in detail.

First process ( Lacquered chicken  Poultry treatment process)

Steamed lacquered chicken broth at 85-95 ℃ for 40-50 minutes to remove free fat and sterilize, then shower the surface with 10-30 ℃ cooling water on glass fat on sterilized lacquered chicken. . The steaming is preferably treated with hot water or steam, and steam treatment is most preferred. The surface showered lacquer chicken is cooled to maintain a temperature of about 20 to 40 ℃. The steamed and surface showered lacquer chicken for lacquer chicken is superior in elasticity and has a low fat content as compared to the conventional chicken soup of instant frozen samgyetang. In addition, since the steaming material for the lacquered chicken sealed in the fourth step, in addition to the first steam treatment, the effect of sterilization is increased.

Second process ( Lacquer liquid  Manufacture process)

Lacquer extract (refer to Preparation Example 1) from which urushiol was removed as an allergen and purified water was mixed in a container in a weight ratio of 5.5: 4.5 to 6.5: 3.5 and mixed, and then heat-treated at 100 ° C. for 3 to 7 minutes to dissolve the deposits. After that, it is cooled to maintain about 40 to 60 ℃. Purified salt and seasoning pepper powder are added to the lacquer extract in which the electric deposit is dissolved, and the lacquer liquid is prepared by dissolving it. The amount of the refined salt and seasoning pepper powder is not particularly limited, but it is preferable that the refined salt is 0.1 to 5.0 parts by weight, and the seasoning pepper powder is 0.05 to 2.0 parts by weight based on 100 parts by weight of lacquer extract. By using an electric lacquer solution in which the refined salt and seasoning pepper powder are dissolved in advance, it is possible to overcome the disadvantages of using the existing pepper powder in which particles remain after eating. In addition, there is an effect that the meat quality of the chicken is improved due to the lacquer liquid.

3rd process (treated Lacquered chicken  Chicken Meat, Lacquer liquid  And mixing and sealing process of herbal medicines)

The lacquer chicken prepared in the first step was put into a refrigerated laminate film, and 55 to 90 parts by weight of the lacquer water of the second step was added to 100 parts by weight of the electric lacquer chicken, and then ginseng, yellow, jujube and wolfberry Was added to the electric freeze laminate film and mixed. At this time, the amount of ginseng, Astragalus, jujube and wolfberry is not particularly limited, but 0.5 to 10.0 parts by weight of ginseng, jujube 0.01 to 5.0 parts by weight, Astragalus 0.1 to 8.0 with respect to 100 parts by weight of lacquer chicken prepared in the first step It is preferable that they are 0.01 weight part and 4.0 weight part by weight. In addition, the chicken lacquer prepared in the first step is sufficiently immersed in the lacquer liquid, then degassed and sealed using a heat sealer. Compared with the prior art of inserting and freezing the ingredients such as ginseng, Astragalus, jujube and wolfberry into the abdominal cavity of lacquer chicken chicken, instant lacquer chicken of the present invention has the advantage that the thawing and cooking time is shortened.

4th process (heat treatment and rapid freezing treatment process of freezing laminate film)

The sealed lacquered chicken material of the third step is secondary steamed at a temperature of 90 to 95 ° C. for about 30 to 40 minutes, and cooled to maintain a temperature of 25 to 35 ° C. with 5 to 15 ° C. cooling water. When the cooling is completed, the rapid lacquer treatment for about 11 to 13 hours or more in a rapid freezing machine of -45 to -30 ℃ to prepare instant lacquer chicken of the present invention. The prepared instant lacquer chicken is not particularly limited, but is preferably stored frozen at -18 ℃ or less.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.

Preparation Example 1 Preparation of Lacquer Extract

A lacquer extract from which urushiol, a substance causing allergy, was removed from the lacquer extract. The dried lacquer branches and stems, which were previously dried in the shade in the shade, were pulverized with a pincrasher and 1 kg of the pulverized lacquer pulverized into a sawdust shape of a certain size was obtained by an 8-mesh sieve. 350 g of water was added to 1 kg of the obtained pulverized lacquer, and the resultant was uniformly absorbed and left to stand for 1 hour. This was removed, cooled to 35 ° C., and seeded with 1.5 g of Aspergillus Oryzae spawn, and then fermented at 30 ° C. for 35 hours using an incubator in a 2 cm thick container. 2L of water was added to the fermented product, and the mixture was left to stand at 55 ° C for 2 hours and 30 minutes. After fermentation, the aged lacquered fermented product was boiled for 1 hour. 1.5L of lacquer extracts were prepared. As a bacterium used for the fermentation Aspergillus duck ( Aspergillus) In addition oryzae), Aspergillus Kawachi (Aspergillus kawachii ), Aspergillus usamii), Aspergillus Shiro Usami (Aspergillus shirousamii), Aspergillus and this (Aspergillus niger) or Aspergillus awamori (Aspergillus awamori ) may be used.

Example 1 : Preparation of instant lacquer chicken using steamed lacquer chicken and allergen-free lactose solution

650 g of lacquered chicken (Thick Chicken No. 6) was first steamed at 90 ° C. for 40 minutes to remove free fat and sterilized, and then the surface fat was treated with 25 ° C. cooling water. And cooled. After cooling, the chicken weighed 550 g.

After mixing 169.92 g of purified water with 254.88 g of the lacquer extract prepared in Preparation Example 1 and heating at 100 ° C. for 5 minutes, it was cooled to 30 ° C., 3.4 g of purified salt and 0.7 g of seasoned black pepper powder were added thereto. It was dissolved to prepare a lacquer liquid.

428.9 g of the lacquer liquor was added to a laminate film for freezing, and after addition of jujube 3.0 g, ginseng 10 g, wolfberry 2.0 g, astragalus 6.0 g and the treated lacquer chicken, the amount was quantitatively packaged. Subsequently, the packaged lacquered chicken was steamed at 90 ° C. for 40 minutes and cooled to keep the temperature at 30 ° C. with 10 ° C. cooling water, and then rapidly frozen at −40 ° C. for about 12 hours. Prepared. The prepared instant lacquer chicken was kept frozen at -20 ° C.

Comparative Example 1 : Preparation of instant lacquer chicken using lacquered chicken treated with boiling water and lacquer water from which allergens were removed

An instant lacquer chicken was prepared in the same manner as in Example 1 except that the lacquer chicken was heated at 90 ° C. for 40 minutes.

Comparative Example 2 : Preparation of instant cooked chicken using steamed lacquered chicken and lacquer extract

Except for using purified water instead of the lacquer extract was prepared for instant cooking chicken using the same method as in Example 1.

Comparative Example 3 : Preparation of instant edible chicken using hot water treated lacquer chicken without lacquer extract

The chicken for lacquer chicken was heated for 40 minutes at 90 ° C., and instant cooked chicken was prepared in the same manner as in Example 1 except that purified water was used instead of the lacquer extract.

Test Example 1 :

Sensory tests were performed to compare the elasticity, texture, color taste and overall taste of the instant lacquered chickens and the ready-to-eat chickens prepared in Examples and Comparative Examples.

The sensory test was carried out on 12 well-trained panelists from 20 to 35 years old. The 5-point scale (5 points: very good, 4 points: good, 3 points: just about overall taste, chicken elasticity, texture, and color choice) Yes, 2 points: bad, 1 point: very bad) (refer to Table 1).

Table 1 : Sensory test results

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Elasticity 3.9 3.7 3.4 3.2 Texture 3.8 3.8 3.7 3.0 Color 3.9 3.8 3.5 3.5 Holistic taste 4.0 3.9 3.6 3.4

As a result of the sensory test, it was confirmed that instant lacquered chicken prepared using steamed lacquered chicken and allergen-free lacquer liquid was excellent in elasticity, texture, color taste and overall taste.

As described above, according to the present invention, the fat of lacquer chicken is reduced and the meat quality is improved through the first steam treatment and the surface shower treatment, and the effect of sterilization is increased through the secondary steam treatment after packaging. do. In addition, by using the lacquer extract from which allergens are removed from the fermentation of Korean bacteria, it is possible to manufacture lacquer chicken without side effects of allergies, and by dissolving seasoning pepper powder in the lacquer extract in advance, Discomfort is eliminated. In addition, there is an advantage that the cooking time during instant cooking is shortened by freezing the subsidiary materials such as herbal medicines without putting them in the abdominal cavity of the chicken.

As a result, the instant lacquer chicken of the present invention not only causes an allergic reaction but also greatly improves the elasticity, texture, color and overall taste of the chicken, and can be cooked in a short time, and is widely used as a functional instant food suitable for modern taste. Could be utilized.

Claims (2)

(Iii) The first step of steaming the lacquer chicken for 1 hour at 85 to 95 ° C for 40 to 50 minutes and surface showering with 10 to 30 ° C of cooling water, and then cooling the lacquer chicken for 20 to 40 ° C. ; (ii) the lacquer extract and purified water, from which allergens were removed by fermentation by the bacterium, were mixed at a weight ratio of 5.5: 4.5 to 6.5: 3.5, and heat-treated at 100 ° C. for 3 to 7 minutes to dissolve the deposits, and to 40 to 60 ° C. After cooling, the second step of preparing a dissolved lacquer solution by adding 0.1 to 5.0 parts by weight of refined salt and 0.05 to 2.0 parts by weight of seasoned pepper powder to the lacquer extract in which the electric deposit is dissolved; (iii) The lacquer chicken prepared in the first step was added to the frozen laminate film, and 55 to 90 parts by weight of the lacquer water of the second step was added to 100 parts by weight of the electric lacquer chicken, followed by the electric lacquer chicken. A third step of additionally adding and sealing 0.5-10.0 parts by weight of ginseng, 0.01-5.0 parts by weight of jujube, 0.1-8.0 parts by weight of astragalus and 0.01-4.0 parts by weight of wolfberry; And, (iv) the sealed lacquer chicken material of the third step was subjected to secondary steaming at 90 to 95 ° C. for 30 to 40 minutes, and cooled to a product temperature of 25 to 35 ° C. using cooling water at 5 to 15 ° C., and then -45 Method for producing an instant lacquer chicken comprising a fourth step of rapid freezing treatment at -30 ℃ to 11 to 13 hours. Instant lacquered chicken prepared by the manufacturing method according to claim 1.