KR100935107B1 - Method for manufacturing supreme chicken breast powder - Google Patents

Abstract

PURPOSE: A manufacturing method of chicken breast meat powder is provided to remove fat and the smell of the fat through a boiling process of chicken breast meat in seasoning liquid in which calcium chloride and ginger powder are mixed. CONSTITUTION: A manufacturing method of chicken breast meat powder includes the following steps: preparing chicken breast meat by removing impurities of a chicken(S10); boiling the chicken breast meat in seasoning liquor in 95-105°C to sterilize the chicken breast meat in a cooker(S20); drying the boiled chicken breast meat in a drier(S30); pulverizing the dried chicken breast meat(S40); wrapping the chicken breast meat powder with the predetermined amount(S50). A drying process of the chicken breast meat is performed for 2 ~ 3 hours.

Description

Method for manufacturing supreme chicken breast powder

The present invention is a method for manufacturing chicken breast powder, more specifically, chicken breast meat having the lowest preference in the region-specific preference of chicken is made of a high protein of about 90% protein and a water content of about 5% The present invention relates to a method for producing chicken breast powder, which can be used as a high protein health product that can be stored at room temperature for a long time due to a significant reduction in volume by more than 80% and low water content.

Recently, in the domestic chicken consumption market, the price of chicken is so high that the price of chicken is soaring in the summer season when chicken consumption is high, and other seasons show the opposite phenomenon.

In addition, the breast portion showing the lowest preference in the region-specific preferences of chicken is being neglected by consumers due to the puffy texture because there is almost no fat component when heated.

Therefore, various methods for manufacturing chicken breasts have been disclosed so as to provide a high protein health food that is easy to drink while keeping the chicken breasts portable for a long time.

Korean Patent No. 851152 "Chicken breast beverage composition" discloses a specific manufacturing technology for making chicken breast beverage by using the prepared by boiled and cooled chicken breast portion, domestic patent No. 457323 "Chicken breast noodles and its manufacturing method" There is disclosed a manufacturing technique of noodles using chicken breast by mixing chicken breast and chicken skin (skin) as an additive.

However, the above-mentioned prior art does not use only chicken breasts, but is mixed with other subsidiary materials to produce a food with a high moisture content, and a drying process for maximizing protein components contained in chicken breasts to about 90% is not disclosed. And there is a problem that it is difficult to store for a long time due to the high moisture content of the product itself is not easy to store.

On the other hand, a method for manufacturing healthy food by processing chicken breasts, such as domestic patent No. 851880 "method of preparing a healthy food in powder form using chicken breast meat" is described in detail, the disclosed process,

The milk is settled on chicken breast for about 1 hour to remove the unique fishy fishy smell (corresponding to the first chicken fishy removing process), the raw chicken is taken out of the milk and subjected to the extrusion step, then the tangerine juice in the water used in the steaming step. After the addition of (in the second chicken fisheye removal process) 3 has a steaming process at atmospheric pressure and steam conditions of about 180 ℃, remove the fat from the steamed chicken breast, and then dried to a temperature of about 50 ℃ in a hot air dryer After finishing the drying process so that the water content is around 15% (corresponding to the first drying process), the vacuum freeze dryer is dried at a low temperature corresponding to around -50 ° C so that the moisture content of the chicken breast is 10%. Disclosed is a manufacturing method consisting of grinding to 10 to 50 microns after drying for 6 hours (corresponding to the secondary drying process).

However, the above prior art increases the manufacturing cost due to solvents such as milk or young mandarin juice for removing chicken fish, and must be dried while transferring the raw materials due to the two drying process using a different type of dryer system. There are processing problems that are not suitable for mass production systems, such as labor costs and processing costs.

In addition, the steaming process has a problem that the fat or oil of chicken breasts to be removed in a separate working process.

Therefore, there is a need for a method for producing chicken breast powder suitable for mass production, which is made of a low-cost process for removing chicken fish odor, that is, by simplifying the overall processing step as low as possible and produced by a single drying process.

The present invention improves the above problems and is suitable for a low-cost mass production method is economical, and effectively removes the unique Nuryul to provide a method of manufacturing chicken breast powder that contributes to the improvement of income of poultry farmers by the development of various products The task to be solved.

The present invention to remove the chicken by-products in order to solve the above problems, selecting the chicken breast; Putting the chicken breast into a cooking seasoning in a heated seasoning liquid to be sterilized; Putting the chicken breast in a dryer to dry; Putting the dried chicken breast into a grinder; And it provides a method for producing chicken breast powder comprising the step of packing the powder of the chicken breast as a certain amount.

Here, in the boiling step, the seasoning solution is made of a ginger powder and an aqueous solution containing calcium chloride (CaCl ₂ ), the ginger powder is 0.1 to 3 parts by weight based on 100 parts by weight of purified water, the calcium chloride 0.01 to 0.2 weight It is made of a negative portion, the heating temperature of the seasoning liquid is preferably 95 ℃ ~ 105 ℃. In addition, after the step of boiled chicken breast, it is preferable to include the step of cutting the boiled chicken breast in a grinder (grinder). Further, in the drying step, the boiled chicken breast is put into the hot air dryer to set the drying temperature of 80 ℃ to 85 ℃, the drying time of 2 to 3 hours, the moisture content of the chicken breast 2% to 8% It is preferable that the step consists of drying to be. And, after the grinding step, it is preferable to include the step of passing the ground chicken breasts through a metal detector to detect and remove the metal material.

The present invention provides the following effects through the above solution.

First, the method for producing chicken breasts according to the present invention efficiently removes stink and through the simple process of boiling chicken breast in a seasoning solution which is an aqueous solution mixed with ginger powder and calcium chloride and at the same time removes almost all fat or oil production cost Not only is this significantly reduced, it can provide a high protein product with a protein content of around 90%.

Second, the manufacturing method of chicken breast meat according to the present invention is all carried out by just boil-off removal, browning prevention, fat or greasy removal operation, the conventionally cumbersome drying operation is performed by only one efficient drying operation, The manufacturing process of chicken breast powder is a more simplified process suitable for mass production can be significantly improved productivity and economic efficiency.

Third, the chicken breast manufacturing method of the present invention can effectively remove the stink in a simple way and prevent browning to reduce the consumer's rejection due to smell or color.

Fourth, the chicken breast manufacturing method of the present invention can further reduce the working time by shortening the drying time through the cutting step, and is provided with a step of removing metal substances that may be in the pulverized powder, thereby adding to the impurity Concerns can be avoided to improve the reliability of the consumer's product.

Fifth, according to the method of manufacturing the chicken breast powder of the present invention is made of a high protein protein content of about 90% and a water content of about 5%, greatly reducing the volume by more than 80% and long-term at room temperature due to low moisture content It can provide high protein health products that can be stored.

Hereinafter, a method of manufacturing chicken breast powder according to a preferred embodiment of the present invention with reference to the accompanying drawings will be described in detail.

1 is a basic flow chart showing a method of manufacturing chicken breast powder according to a preferred embodiment of the present invention, Figure 2 is a reinforcement flow chart showing a method of manufacturing chicken breast powder according to a preferred embodiment of the present invention.

Referring to Figures 1 and 2 each step of the manufacturing method of chicken breast powder according to a preferred embodiment of the present invention.

1. Selection of Chicken Breast

The step S10 refers to the step of selecting chicken breasts by removing the accompaniment of the chicken.

That is, the step of selecting the chicken breast by removing the skin, fat, blood vessels, adsorbates and the like attached to the chicken breast.

Here, the chicken breast is obtained from refrigerated or frozen chicken, and the selection work is sanitized, so that there is no foreign matter and the freshness is good. At this time, frozen chicken is thawed to half thaw to work.

In addition, for mass production, the chicken processing company hygienically removes skin, fat, blood vessels and adsorbate, and is supplied with large quantities of pure chicken breast meat that has been selected.

2. Process of making seasoning liquid

In step S20, the chicken breast is put into a cooking container and put in a heated seasoning solution to be sterilized.

In other words, it refers to the step of placing the boiled chicken breast in the cooking container containing the seasoning solution heated to sterilize the selected step.

In detail, the step of boiling, putting the seasoning liquid prepared in the cooking vessel and heating, 100 parts by weight of chicken breasts based on 100 parts by weight of the seasoning liquid in a cooking vessel containing the heated seasoning liquid is the central temperature of the chicken breast 90 ℃ ~ It is preferred to consist of a step of boiling to 95 ℃.

In addition, in the boiling step, the seasoning solution is made of a ginger powder and an aqueous solution containing calcium chloride (CaCl ₂ ), the ginger powder is 0.1 to 3 parts by weight based on 100 parts by weight of purified water, the calcium chloride 0.01 to 0.2 weight It is made of a negative portion, the heating temperature of the seasoning liquid is preferably 95 ℃ ~ 105 ℃.

That is, 100 parts by weight of purified water based on 100 parts by weight of pure chicken breast meat in a cooking vessel, 0.1 to 3 parts by weight of ginger powder and 0.01 to 0.2 parts by weight of additives of calcium chloride (CaCl2) were prepared based on 100 parts by weight of the purified water. The seasoning solution is heated to 95 ° C to 105 ° C.

Subsequently, the chicken breast meat, which has undergone the selection process, was put into 100 parts by weight of the purified water based on 100 parts by weight of the heated seasoning solution, and then rotated 60 revolutions per minute (60 rpm) while maintaining the temperature at a set temperature of 95 ° C to 105 ° C. It is preferable to stir about 30 minutes so that the chicken breast is evenly boiled. At this time, the boiling step is preferably boiled until the central temperature of the chicken breast is 90 ℃ ~ 95 ℃.

Here, the seasoning liquid refers to an aqueous solution prepared by mixing an additive in a powder form with general water, and specifically, is prepared by adding ginger powder and calcium chloride (CaCl ₂ ) having a predetermined weight ratio to purified water.

In addition, the ginger powder is added to remove the unique fishy smell of chicken breast, that is, nurin, preferably 0.1 to 3 parts by weight of ginger powder based on 100 parts by weight of the purified water, when the less than 0.1 parts by weight remove If not more than 3 parts by weight, ginger's unique strong taste can act to cause rejection as a food.

In addition, the calcium chloride is used edible calcium chloride, is added to prevent browning brown color of the chicken breast after the drying step that follows, preferably 0.01 to 0.2 weight of calcium chloride (CaCl2) based on 100 parts by weight of the purified water When the amount is less than 0.01 part by weight, browning is not well prevented, and when it exceeds 0.2 parts by weight, calcium chloride as a chemical product may cause harmful effects on the human body.

Here, the browning action of the calcium chloride is to prevent the discoloration of the chicken breast due to the amino acid by combining chelation with the amino acid of calcium is a component of the chicken breast.

In addition, the reason why the browning prevention is important in order to dispel the concerns that consumers have about the freshness of the powder, consumers usually value the color of the food as a criterion of the freshness of the food, such discoloration such as browning of the consumer This is because the reliability of the product may be lowered due to the risk of corruption and concerns about corruption.

Therefore, by the above-mentioned additives for the removal of nurin, it is possible to effectively remove the unique nurinin of chicken to facilitate the drinking of consumers, and to prevent the rejection due to the smell can facilitate the development of products utilizing the chicken breast powder. .

In addition, by adding the browning preventing additives described above, there is an advantage that can give confidence to the product by removing the concern about the freshness of the powder to the consumer.

Furthermore, as described above, injecting pure chicken meat while heating the temperature of the seasoning solution to the above-mentioned set temperature causes the chicken breast to be boiled quickly, thereby maintaining the unique flavor of the chicken due to the rapid protein coagulation of the chicken breast. To do so. At this time, since the temperature of the seasoning liquid is a set temperature of 95 ℃ to 105 ℃, there is an advantage that the sterilization is naturally parallel to the boiling temperature.

As described above, the step of boiling the chicken breast is performed at a temperature of about 100 ° C. so that it is naturally sterilized, and the fat component that is not removed in the previous step of selection in the boiling process is dissolved and eluted to the upper part of the solvent (here, it is seasoned liquid). Since it is suspended and separated, the remaining fat is almost eliminated in the finished chicken breast powder, thereby increasing the protein content.

Through this, since the fat component is hardly present without a separate process in the boiling step, the clogging of the grinder network due to the fat component in the subsequent milling step is prevented and the rancidity of fat is prevented, etc. Economics can be improved.

In addition, the manufacturing method of the chicken breast according to the present invention efficiently removes stink and through the simple process of boiled chicken breast in a seasoning solution that is an aqueous solution mixed with ginger powder and calcium chloride, and at the same time remove almost all fat or oil production cost Not only is this significantly reduced, it can provide a high protein product with a protein content of 90%.

In addition, the chicken breast manufacturing method of the present invention is provided with a seasoning liquid which is added to a small amount of ginger powder and calcium chloride in general water, effectively remove the stink in a simple way and prevent browning to improve productivity as well as to smell or color to consumers It can reduce the discomfort caused.

3. Cutting step

S25 step refers to the step of cutting chicken breast meat boiled in the grinder (grinder).

That is, it is preferable to be carried out after the step of boiling the chicken breast, it is a step of cutting by putting the boiled chicken breast in the shredder (gringing). At this time, the size of the discharge hole of the thinner suitable for mass production is 3 ~ 4mm, which is longer than the shortening time of the cutting operation when the size of the discharge hole of the thinner is relatively large, such as 8 ~ 10mm. It takes longer and is not suitable for mass production.

Therefore, it is preferable that the specification of the discharge port name of the thinner is provided with 3 ~ 4mm, and through this, it has a shortening effect of drying time that can be dried in a relatively most economical time. Through this, it is possible to further reduce the overall manufacturing operation time by shortening the drying time.

In addition, the cutting step is optionally performed between the boiling step and the drying step, it is also possible that the manufacturing method of the present invention is carried out without the cutting step.

4. Drying Step

Boiled or boiled in step S30 refers to the step of drying the chicken breast meat into a dryer.

In detail, the drying step, the boiled chicken breast is put into the inside of the hot air dryer to set the drying temperature of 80 ℃ to 85 ℃, drying time 2 to 3 hours, the moisture content of the chicken breast 2% to 8% Preferably, the step consists of drying.

In other words, the boiled chicken breast, optionally chopped, is put into a continuous fluidized bed dryer having a chamber temperature of 80 ° C. to 85 ° C. to perform a drying operation.

Here, the drying time is set to 2 hours to 3 hours on the basis of 3-4mm particle size, so that the moisture content of the chicken breast is 2% to 8%, preferably to be dried to about 5%.

That is, the reason for maintaining the set temperature at 80 ℃ to 85 ℃ is to perform the drying operation in the shortest time with only one drying operation at the highest temperature conditions that can prevent the destruction or modification of the protein contained in the chicken breast to be. Through this, by performing only one drying operation, it is possible to perform a powder manufacturing operation suitable for mass production with a reduction in working time.

In addition, it is important to dry the chicken breast water content to less than 10%, which is because of the residue of organic protein (stroma protein) during the subsequent grinding operation when the water content is dried to 10% -12% This is because clogging occurs, which inhibits the crushing operation, and at the same time, more particularly in order to prevent browning after drying. To this end, it is also possible to extend the drying time from 1 hour to 2 hours.

5. Crushing Step

S40 step refers to the step of grinding the chicken breast dried in a grinder.

The chicken breast meat dried at 2% to 8% of water content is introduced into a hammer mill equipped with a 0.3 mm standard perforated network to have a particle size of 80 mesh to 200 mesh, that is, 173 microns to 74 microns. Crushed to produce chicken breast powder.

Here, the particle size of the chicken breast powder is from 173 microns to 74 microns is to shorten the working time to the maximum size that the consumer does not inconvenience in digestion, absorption when drinking. Also for this reason, the hammer grinder is used.

That is, the hammer grinder (not shown) refers to a hammer mill, which is composed of a rotor, a shaking bar hammer, a screen surrounding the rotor, and a raw material supply device. In addition, in the grinding process of the hammer mill, the raw material is crushed by the impact force of the hammer when the raw material is input, and is further broken down by impacting the wall surface. The pulverized particles are separated by a screen, at which time the undivided particles are pulverized again by a hammer, and the sorting process is repeated until a predetermined particle size is reached. The particle size of the ground particles is controlled by the grates or screen size. Moreover, the advantages of such hammer mills are easy to maintain and replace screens, and are widely used for the crushing of hard solid raw materials (dried fish, bones, bone sorts, feed grains, etc.). Therefore, the hammer grinder is an apparatus suitable for a mass production method because it can work quickly so that the powder of chicken breast has a particle size of 173 microns to 74 microns.

Of course, the apparatus used for such a grinding operation is not limited to the hammer grinder, any grinding apparatus normally used may be applied.

6.Metal material detection and removal steps

It refers to the step of detecting and removing the metal material by passing the chicken breast crushed in step S45 through a metal detector.

That is, the pulverized chicken breast powder is detected or removed while passing through the inlet hopper provided with the magnetic body of the metal detector. Here, the magnetic material is mounted inside the hopper, and refers to a general permanent magnet and the like, and preferably has a magnetic force of about 12000 gauss.

Here, in addition to the apparatus using the magnetic force described above, the metal detector may be any device for detecting a metal which is an impurity particle in the form of powder, granules.

Of course, the manufacturing method of the present invention can also be carried out without the metal material detection and removal step.

Through this, the concern about the addition of the metal material can be prevented and the reliability of the chicken breast powder product of the present invention can be improved.

 7. Packing Step

Refers to the step of packing as a predetermined amount the powder of chicken breast which has been crushed or crushed in step S50 and passed through a metal detector.

That is, the chicken breast powder is sealed and packaged in a predetermined quantity selectively selected according to the preference of the consumer. Here, a moisture absorbent such as silica gel (gel) is packaged together to allow long-term storage.

As described above, the method of manufacturing chicken breast powder can provide a high protein healthy food that is easy to carry and drink to consumers by pulverizing the non-preferred chicken breast with a puffy texture, and utilizes seasonal off-season because long-term storage is possible. The production of a product can contribute to raising income for poultry farmers by guaranteeing a constant source of income for poultry farmers.

In addition, the manufacturing method of chicken breast according to the present invention is all carried out by just boil-off removal, browning prevention, fat or oil removal operation, the conventional cumbersome drying operation is performed by only one efficient drying operation, The manufacturing process of chicken breast powder is a more simplified process suitable for mass production can be significantly improved productivity and economic efficiency.

In addition, the manufacturing method of the chicken breast powder of the present invention is a simplified process is easy to parallel to other food manufacturing process, it is possible to economically produce a variety of foods using chicken breast powder.

In addition, according to the method of manufacturing chicken breast powder of the present invention, the protein content is high protein of about 90% and the water content of about 5% of the powder is greatly reduced by more than 80% volume and low moisture content for a long time at room temperature It can provide high protein health products that can be stored.

As described above, the method of manufacturing chicken breast powder according to a preferred embodiment of the present invention is not limited to each of the above-described embodiments, and the modification is carried out without departing from the scope of the invention as claimed in the claims of the present invention. Possible, such modifications are within the scope of the present invention.

1 is a basic flow chart showing a method of manufacturing chicken breast powder according to a preferred embodiment of the present invention.

Figure 2 is a reinforcing flow chart showing a method for producing a powder of chicken breasts according to a preferred embodiment of the present invention.

Claims (5)

Selecting chicken breasts by removing the accompaniment of the chicken; The chicken breast was put into a cooking container to be sterilized, and then put in a seasoning liquid consisting of 0.1 to 3 parts by weight of ginger powder and 0.01 to 0.2 parts by weight of calcium chloride (CaCl ₂ ) based on 100 parts by weight of purified water, and a heating temperature of 95 ° C. to Boil at 105 ° C .; Putting the chicken breast in a dryer to dry; Putting the dried chicken breast into a grinder; And Method for producing chicken breast powder comprising the step of packing the ground powder of the chicken breast as a predetermined amount. delete The method of claim 1, After the step of boiled chicken breast, Method for producing chicken breast powder comprising the step of cutting the boiled chicken breast in the grinder (grinder). The method of claim 1, The drying step, Boiled chicken breast is put into the inside of a hot air dryer, and drying temperature is set to 80 ℃ to 85 ℃, drying time 2 to 3 hours to dry the chicken breast to 2% to 8% water content Method for producing chicken breast powder characterized in that. The method of claim 1, After the grinding step, Passing the ground chicken breasts through a metal detector to detect and remove the metal material, characterized in that the manufacturing method of chicken breast powder.

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