KR101096937B1 - Method for manufacturing a Bean curd-Chicken - Google Patents
Method for manufacturing a Bean curd-Chicken Download PDFInfo
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- KR101096937B1 KR101096937B1 KR1020090032066A KR20090032066A KR101096937B1 KR 101096937 B1 KR101096937 B1 KR 101096937B1 KR 1020090032066 A KR1020090032066 A KR 1020090032066A KR 20090032066 A KR20090032066 A KR 20090032066A KR 101096937 B1 KR101096937 B1 KR 101096937B1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 음식 제조 기술에 개시한다. 즉, 본 발명의 실시예에 따른 두부 치킨 제조 방법은 간수액이 제거된 두부를 믹서에 넣고 물과 함께 갈아낸 간두부에 다수의 혼합 물질을 섞어 만든 1차 튀김옷 물질을 만든 후, 1차 튀김옷 물질을 숙성된 다수의 닭 조각 표면에 바르고 2차 튀김옷 물질도 다수의 닭 조각 표면에 바르고 나서 식용 기름으로 튀겨 두부 치킨을 완성시킴으로써, 콩을 가공하여 만든 두부의 효능인 콜레스테롤과 지방산 양을 저하시켜 골다골증, 고혈압 또는 항암 발생율을 줄이고 필수지방산과 비타민 E을 공급하여 소화율을 높인다.The present invention discloses food preparation techniques. That is, in the method of manufacturing tofu chicken according to an embodiment of the present invention, after making the first fried food material made by mixing a plurality of mixed substances in the liver tofu which is ground with the tofu from which the liver fluid is removed into a mixer, the first fried food The material is applied to the surface of a number of mature chicken pieces and the secondary batter material is also applied to the surface of a number of pieces of chicken, then fried in edible oil to complete the tofu chicken, reducing the amount of cholesterol and fatty acids that are effective in soybean processing. Reduces the incidence of osteoporosis, hypertension or anticancer, and increases digestibility by supplying essential fatty acids and vitamin E.
또한, 콩의 영양을 그대로 살리면서 칼슘의 양은 콩보다 많고, 가격면에도 우수한 두부가 치킨에 접목됨으로 인하여 맛과 영양을 고루 갖춘 건강식 두부 치킨의 판매율 향상을 기대한다.In addition, while maintaining the nutrition of soybeans, the amount of calcium is higher than soybeans, and the price is also good because it is combined with chicken, which is expected to improve the sales rate of healthy tofu chicken with both taste and nutrition.
두부, 1, 2차 튀김옷 물질, 다수의 닭 조각 Tofu, 1st and 2nd batter material, multiple pieces of chicken
Description
본 발명은 음식 제조 기술에 관한 것으로, 특히 간수액이 제거된 두부를 믹서에 넣고 물과 함께 갈아낸 간두부에 다수의 혼합 물질을 섞어 만든 1차 튀김옷 물질을 만든 후, 1차 튀김옷 물질을 숙성된 다수의 닭 조각 표면에 바르고 2차 튀김옷 물질도 다수의 닭 조각 표면에 바르고 나서 식용 기름으로 튀겨 두부 치킨을 완성시키는 두부 치킨 제조 방법에 관한 것이다.The present invention relates to a food manufacturing technology, and in particular, tofu to remove the liver juice in a mixer to make a primary batter material made by mixing a plurality of mixed substances in the liver head ground with water, and then aged the first batter material The method relates to a method of preparing tofu chicken, which is applied to a plurality of pieces of chicken pieces and the second batter material is also applied to a plurality of pieces of chicken pieces and then fried with edible oil to complete the tofu chicken.
일반적으로, 닭고기는 가격이 저렴할 뿐만 아니라 풍부한 양질의 단백질과 불포화지방산을 많이 함유하고 있으며, 그 맛이 담백하고 소화흡수가 잘되는 육류 식품이다.In general, chicken meat is not only cheap, but also contains abundant high-quality protein and unsaturated fatty acids, and the meat is light and digestible.
이러한 닭고기의 요리방법은, 열탕가열(boiling), 스팀찜(steaming), 튀김(frying), 굽기(roasting), 훈연(smoking) 등의 다양한 방법이 있는데, 이중에서 국내에서는 체력이 떨어지기 쉬운 무더운 여름철 건강관리를 위해 닭고기를 보양 한약재와 함께 열탕가열 조리한 탕의 형태로 많이 섭취한다. There are various methods of cooking chicken, such as boiling, steaming, frying, roasting, and smoking. For summer health care, chicken is eaten in the form of hot water heated with hot herbs.
또한, 닭고기 표면에 양념이 가미된 파우더를 입힌 후 기름에 튀기는 튀김 방식이 닭고기 소비량 중 가장 큰 비중을 차지하며, 젊은 층뿐만 아니라 다양한 연령층에서 즐겨서 섭취한다.In addition, the fried method of frying in the surface after applying the powder seasoned to the chicken surface occupies the largest share of chicken consumption, enjoyed by young people as well as various age groups.
그러나, 상술한 닭고기를 섭취할 경우에는 닭고기에 부족한 무기질과 비타민의 보충을 위해 채소를 곁들여 먹는 것이 추천되고 있으며, 후라이드 치킨의 경우 기름에 튀긴 전분형태의 튀김 옷에 포함되어 있어 과다한 지방에 의한 비만 및 체내 콜레스테롤이 축적되는 문제점이 있다.However, when ingesting the above-mentioned chicken, it is recommended to eat with vegetables to supplement the minerals and vitamins lacking in the chicken, and fried chicken is included in fried starch-shaped fried clothes, so obesity caused by excessive fat And the accumulation of cholesterol in the body.
특히, 밀을 주원료로 한 치킨은 콜레스테롤이 높고 영양면에서도 닭 고유의 단백질 성분외에 몸에 이로운 성분이 별로 함유되어 있지 못한 것이 현실이다.In particular, the wheat-based chicken is a high cholesterol and nutritional fact that in addition to the chicken's own protein, the body does not contain much beneficial ingredients.
또한, 많은 닭고기 요리는 새로운 맛을 창출하는데 다소 미흡한 상태이며, 아직도 외국계 대형 브랜드가 시장을 선점하고 있는 치킨 시장에 대응할 수 있는 한국적 입맛에 적합한 프라이드 치킨이 없는 상태이다.In addition, many chicken dishes are somewhat inadequate to create new flavors, and there are still no fried chickens suitable for Korean tastes that can cope with the chicken market where large foreign brands dominate the market.
본 발명의 두부 치킨 제조 방법은 앞서 본 종래 기술의 문제점을 해결하기 위해 안출된 것으로, 본 발명의 제 1 목적은 간수액이 제거된 두부를 믹서에 넣고 물과 함께 갈아낸 간두부에 다수의 혼합 물질을 섞어 만든 1차 튀김옷 물질을 만든 후, 1차 튀김옷 물질을 숙성된 다수의 닭 조각 표면에 바르고 2차 튀김옷 물질도 다수의 닭 조각 표면에 바르고 나서 식용 기름으로 튀겨 두부 치킨을 완성시킴으로써, 콩을 가공하여 만든 두부의 효능인 콜레스테롤과 지방산 양을 저하시켜 골다골증, 고혈압 또는 항암 발생율을 줄이고 필수지방산과 비타민 E을 공급하여 소화율을 높이기 위함이다.Tofu chicken manufacturing method of the present invention was devised to solve the problems of the prior art, the first object of the present invention is to put the tofu to remove the liver fluid in the mixer and mixed with a number of soy tofu to ground with water After making the primary batter material mixed with the material, apply the first batter material to the surface of the matured chicken pieces and the second batter material to the surface of the many chicken pieces, then fry it with edible oil to complete the tofu chicken. It is to reduce the amount of cholesterol and fatty acids, which is the effect of tofu by reducing the incidence of osteoporosis, hypertension or anticancer, and to increase digestibility by supplying essential fatty acids and vitamin E.
또한, 본 발명의 제 2 목적은 콩의 영양을 그대로 살리면서 칼슘의 양은 콩보다 많고, 가격면에도 우수한 두부가 치킨에 접목됨으로 인하여 맛과 영양을 고루 갖춘 건강식 두부 치킨의 판매율 향상을 기대하기 위함이다.In addition, the second object of the present invention is to expect to improve the sales rate of healthy tofu chicken with a good taste and nutrition because the amount of calcium is higher than the beans while the nutrition of soybeans is preserved as it is, and the tofu is excellent in price. to be.
상기의 과제를 달성하기 위한 본 발명은 다음과 같은 구성을 포함한다.The present invention for achieving the above object includes the following configuration.
즉, 본 발명의 실시예에 따른 두부 치킨 제조 방법은 1차 염지제가 침전된 염지액에 넣어진 닭고기가 일정시간 경과 후 꺼내져 다수의 닭 조각으로 나눠지는 단계; 상기 다수의 닭 조각이 2차 염지제에 의해 잘 버무려진 후, 여과 상자에 담겨져 12 내지 18시간 동안 숙성되는 단계; 두부가 2 내지 3회 정도 찬물에 담겨져 상기 두부 속에 존재하는 간수액을 제거하는 단계; 상기 두부가 믹서에 의해 물과 함께 갈려져 간두부로 변형되고, 상기 간두부가 다수의 1차 혼합 물질과 섞여 1차 튀김옷 물질로 생성되는 단계; 상기 1차 튀김옷 물질이 상기 숙성된 다수의 닭 조각 표면에 발라지는 단계; 및 상기 1차 튀김옷 물질이 발라진 다수의 닭 조각 표면에 2차 튀김옷 물질이 발라진 후, 상기 다수의 닭 조각이 식용 기름에 튀겨져 두부 치킨으로 완성되는 단계를 포함한다.That is, the tofu chicken manufacturing method according to an embodiment of the present invention comprises the steps of taking out the chicken in a salt solution in which the primary dyeing agent is precipitated after a predetermined time is divided into a plurality of chicken pieces; The plurality of chicken pieces are tossed well by the secondary salting agent, then placed in a filter box and aged for 12 to 18 hours; Tofu is soaked in cold water two to three times to remove the liver fluid present in the tofu; The tofu is ground with water by a mixer and transformed into soy tofu, wherein the soy tofu is mixed with a plurality of primary mixed materials to produce a primary batter material; Applying the primary batter material to the surface of the aged chicken pieces; And after the second fried cloth material is coated on the surface of the plurality of chicken pieces coated with the first fried cloth material, the plurality of fried chicken pieces are fried in edible oil to complete the tofu chicken.
본 발명의 두부 치킨 제조 방법은 간수액이 제거된 두부를 믹서에 넣고 물과 함께 갈아낸 간두부에 다수의 혼합 물질을 섞어 만든 1차 튀김옷 물질을 만든 후, 1차 튀김옷 물질을 숙성된 다수의 닭 조각 표면에 바르고 2차 튀김옷 물질도 다수의 닭 조각 표면에 바르고 나서 식용 기름으로 튀겨 두부 치킨을 완성시킴으로써, 콩을 가공하여 만든 두부의 효능인 콜레스테롤과 지방산 양을 저하시켜 골다골증, 고혈압 또는 항암 발생율을 줄이고 필수지방산과 비타민 E을 공급하여 소화율을 높이는 제 1 효과를 준다.In the method of manufacturing tofu chicken of the present invention, after making the first fried cloth material made by mixing a plurality of mixed substances in the liver head ground with the tofu to which the liver fluid is removed in a mixer, a plurality of matured first fried cloth material Apply to the surface of chicken pieces and apply the secondary batter material to the surface of many pieces of chicken, then fry them with edible oil to complete the tofu chicken, reducing the amount of cholesterol and fatty acids that are made by processing soy, resulting in osteoporosis, high blood pressure Reduces the supply of essential fatty acids and vitamin E to give a first effect to increase digestion.
또한, 본 발명은 콩의 영양을 그대로 살리면서 칼슘의 양은 콩보다 많고, 가격면에도 우수한 두부가 치킨에 접목됨으로 인하여 맛과 영양을 고루 갖춘 건강식 두부 치킨의 판매율 향상을 기대하는 제 2 효과를 준다.In addition, the present invention provides a second effect of improving the sales of healthy tofu chicken with a good taste and nutrition due to the nutrients of soybeans, while the amount of calcium is higher than soybeans, and tofu is excellent in price. .
[실시예][Example]
이하, 본 발명의 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 실시예에 따른 두부 치킨 제조 방법을 도시한 도면이다. 1 is a view showing a tofu chicken manufacturing method according to an embodiment of the present invention.
도 1를 참조하면, 두부 치킨 제조 방법은 간수액이 제거된 두부를 믹서에 넣고 물과 함께 갈아낸 간두부에 다수의 혼합 물질을 섞어 만든 1차 튀김옷 물질을 만든 후, 1차 튀김옷 물질을 숙성된 다수의 닭 조각 표면에 바르고 2차 튀김옷 물질도 다수의 닭 조각 표면에 바르고 나서 식용 기름으로 튀겨 두부 치킨을 완성시키는 방법이다.Referring to Figure 1, tofu chicken manufacturing method is to put the tofu to remove the brine in a mixer to make a primary fried food material made by mixing a plurality of mixed materials in the liver to ground with water, then aged the first fried food material It is applied to the surface of a large number of pieces of chicken, and the secondary batter material is also applied to the surface of a number of pieces of chicken and then fried in edible oil to complete the tofu chicken.
먼저, 1차 염지제가 침전된 염지액에 닭고기가 넣어진다(S10).First, the chicken is put in the salt solution in which the primary dye is precipitated (S10).
여기서, 염지액은 1차 염지제인 아질산염 또는 소금이 첨가된 용액을 일컫으며, 다양한 육고기(ex : 닭, 오리, 거위, 돼지고기, 소고기 등)에 도포하여 튀김기로 튀겨낼 수 있어 활용 가능성이 크고, 영양가 높도록 1차 염지제를 침전시킨 액체이다.Here, the salt solution refers to a solution in which nitrite or salt, which is a primary salt, is added, and can be applied to various meats (ex: chicken, duck, goose, pork, beef, etc.) and fried in a fryer. It is a liquid in which primary salts are precipitated for high nutrition.
닭고기가 일정시간 동안 염지액에 담겨져 절여진다.Chicken is marinated in saline solution for a period of time.
염지액에 의해 절여진 닭고기는 먹기 좋은 크기로 절단되어 다수의 닭 조각으로 나눠진다(S20).Chicken pickled by salt solution is cut to a size that is easy to eat and divided into a number of chicken pieces (S20).
다수의 닭 조각이 2차 염지제로 버무려지기 위해 2차 염지제를 준비한다.Prepare secondary dyes so that a number of chicken pieces are tossed with secondary dyes.
2차 염지제는 전체 100 중량%에 대하여 55 내지 69 중량%의 생양파, 4 내지 7.4 중량%의 쌀가루, 9.4 내지 12 중량%의 전분가루, 2 내지 3 중량%의 강황가루, 0.8 내지 1.2 중량%의 통후추, 0.4 내지 0.7 중량%의 로즈마리, 0.4 내지 0.7 중량%의 오레가노, 3 내지 5 중량%의 정제염, 2 내지 3 중량%의 초코가루 및 9 내지 12 중량%의 배터믹스를 믹서에 넣고 혼합하여 생성시킨다.Secondary dyeing agent is 55 to 69% by weight raw onion, 4 to 7.4% by weight rice flour, 9.4 to 12% by weight starch powder, 2-3% by weight turmeric powder, 0.8 to 1.2% by weight based on 100% by weight % Whole peppercorns, 0.4-0.7 wt% rosemary, 0.4-0.7 wt% oregano, 3-5 wt% refined salt, 2-3 wt% chocolate powder and 9-12 wt% batter mix are mixed in a mixer To create it.
이에 따라, 다수의 닭 조각이 기준비된 2차 염지제에 잘 버무려진 후(S30), 버무려진 다수의 닭 조각이 물이 통과되는 여과망이 구비된 상자에 담겨져 12 내지 18시간 동안 숙성된다(S40, S50).Accordingly, after a large number of chicken pieces are well mixed with the secondary salt solution prepared (S30), the plurality of pieces of chicken pieces are put in a box equipped with a filter network through which water is passed and aged for 12 to 18 hours (S40, S50). ).
특히, 본 발명의 두부 치킨 제조 방법은 콩을 가공하여 만든 주재료인 두부를 깨끗한 찬물에 2 내지 3 회 반복적으로 담아 갈아주면서 두부 내에 존재하는 간수액을 제거한다(S60).In particular, the method of manufacturing tofu chicken of the present invention removes the sap solution present in the tofu while repeatedly rinsing the tofu which is the main ingredient made by processing soybeans in clean cold water two to three times (S60).
또한, 간수액이 제거된 두부를 이용하여 다수의 닭 조각에 발라질 1차 튀김옷 물질이 준비된다.In addition, a primary batter material to be applied to a plurality of chicken pieces is prepared using tofu from which the sap is removed.
즉, 간수액이 제거된 두부는 믹서에 의해 물과 함께 갈려져 간두부로 변형되고 난 후, 간두부는 다수의 혼합 물질과 섞여 1차 튀김옷 물질로 생성된다(S70, S80).That is, the tofu from which the sap is removed is ground together with water by a mixer and transformed into soy tofu, and the soy tofu is mixed with a plurality of mixed materials to form a primary fried cloth material (S70 and S80).
1차 튀김옷 물질은 전체 100 중량%에 대해서 간수액이 제거된 간두부 57 내지 68 중량%에, 8 내지 10.22 중량%의 전분가루, 5.68 내지 8중량%의 쌀가루, 2 내지 3중량%의 정제염, 0.6 내지 0.8 중량%의 바닐라향, 0.6 내지 0.8중량%의 초코가루, 0.04 내지 0.06 중량%의 후추가루, 0.04 내지 0.06 중량%의 양파가루, 0.04 내지 0.06 중량%의 로즈마리 및 15 내지 20 중량%의 배터믹스를 믹서에 넣고 잘 섞어 생성시킨다.The primary batter material is 57 to 68% by weight of liver tofu removed with respect to 100% by weight, 8 to 10.22% by weight of starch, 5.68 to 8% by weight of rice, 2 to 3% by weight of refined salt, 0.6 to 0.8 wt% vanilla flavor, 0.6 to 0.8 wt% chocolate powder, 0.04 to 0.06 wt% black pepper, 0.04 to 0.06 wt% onion powder, 0.04 to 0.06 wt% rosemary and 15 to 20 wt% Add the batter mix to the mixer and mix well.
이후, 상기 기생성된 1차 튀김옷 물질이 12 내지 18시간 동안 숙성시킨 다수의 닭 조각 표면에 발라진다(S90).Thereafter, the parasitic primary batter material is applied to the surface of a plurality of chicken pieces aged for 12 to 18 hours (S90).
후라이드 치킨 제조시에 2차 튀김옷 물질로 통칭되는 자주 사용되는 다수의 치킨 가루 중에서 브레딩 믹스가 선택 준비된다.In the preparation of fried chicken, a breading mix is prepared from among a number of frequently used chicken flours, commonly referred to as secondary batter materials.
브레딩 믹스는 소맥분(밀), 옥수수전분(옥수수), 정제염, 고화방지분당(밀) 및 글루타민산나트륨을 주원료로 한다.The breading mix is based on wheat flour (wheat), corn starch (corn), refined salt, anti-solid sugar (wheat) and sodium glutamate.
즉, 1차 튀김옷 물질이 발라진 다수의 닭 조각 표면에 2차 튀김옷이 이어서 발라지며(S100), 다수의 닭 조각이 170 내지 180도를 유지하는 식용 기름에 10 내지 12분 동안 튀겨져 그 결과로 두부 치킨으로 완성된다(S110).That is, the second fried cloth is subsequently spread on the surface of the plurality of chicken pieces coated with the first fried food material (S100), and the plurality of chicken pieces are fried for 10 to 12 minutes in edible oil maintaining 170 to 180 degrees. Tofu is completed with chicken (S110).
본 발명의 두부 치킨 제조 방법을 통해 완성된 두부 치킨은, 인스턴트 식품인 치킨에 콩을 바로 사용하지 않고, 1차 가공한 상태의 두부를 사용하여 영양소 파괴없이 두부의 영양을 섭취할 뿐만 아니라 콜레스테롤과 포화 지방산의 양을 낮추고 필수지방산과 비타민 E를 공급함으로써, 골다골증과 고혈압 예방 또는 항암 등의 효과를 기대하고 소화율을 높여 풍부한 단백질 성분이 함유된 치킨에다가 콩 성분까지 섭취할 수 있다.Tofu chicken completed through the method of manufacturing tofu chicken of the present invention, not using beans directly in the instant food chicken, using tofu in the first processed state, not only to ingest the nutrition of tofu without nutrient destruction and cholesterol and By lowering the amount of saturated fatty acids and supplying essential fatty acids and vitamin E, it is possible to eat chicken containing soy protein as well as rich protein ingredients in anticipation of osteoporosis and hypertension prevention or anti-cancer effect and increase digestibility.
또한, 두부 치킨은 콩 본래의 고소함과 담백함이 치킨에 더해져 고소한 맛과 닭고기의 육질감을 더욱 부드럽도록 촉진시켜 소화를 도와주며, 콩의 영양을 고스란히 살리면서 오히려 칼슘의 양은 콩보다 더 많은 완벽한 두부를 치킨에 접목시킴에 따라 맛과 영양면에서 최고의 건강식품 중에 하나라 할 것이다. Tofu chicken also adds to the chicken's inherent savoryness and lightness to the chicken to promote a more savory taste and smoother meat, helping digestion, while keeping the nutrition of the beans even more. The combination of chicken is one of the best health foods in terms of taste and nutrition.
무엇보다도, 본 발명의 주재료로 쓰이는 두부는 풍부한 영양에 비해 가격이 비교적 저렴하기 때문에 원가절감에 한 몫을 차지하며 대량 제조하는데에도 기여한다.Above all, tofu, which is used as the main ingredient of the present invention, is relatively inexpensive compared to rich nutrition and thus contributes to cost reduction and contributes to mass production.
부가적으로, 두부 치킨은 단백질, 필수 지방산, 칼슘, 철분 등의 다양한 영양소들이 풍부할 뿐 아니라 건강에 이로운 셀리 활성 물질도 들어 있어, 피부 미용과 노화 방지에 탁월한 효과를 준다.In addition, tofu chicken is rich in nutrients such as protein, essential fatty acids, calcium and iron, as well as healthy celery actives, which are excellent for skin care and anti-aging.
상기에서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당 기술분야의 숙련된 당업자는 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.While the above has been described with reference to a preferred embodiment of the present invention, those skilled in the art will be able to variously modify and change the present invention without departing from the spirit and scope of the invention as set forth in the claims below. It will be appreciated.
도 1은 본 발명의 실시예에 따른 두부 치킨 제조 방법을 나타낸 순서도이다.1 is a flow chart showing a tofu chicken manufacturing method according to an embodiment of the present invention.
Claims (4)
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| KR1020090032066A KR101096937B1 (en) | 2009-04-14 | 2009-04-14 | Method for manufacturing a Bean curd-Chicken |
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| KR20100113668A KR20100113668A (en) | 2010-10-22 |
| KR101096937B1 true KR101096937B1 (en) | 2011-12-22 |
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| KR1020090032066A KR101096937B1 (en) | 2009-04-14 | 2009-04-14 | Method for manufacturing a Bean curd-Chicken |
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| KR101912157B1 (en) * | 2017-01-23 | 2018-10-26 | 농업회사법인 (주)라라스팜 | Tofu baked in ocher kiln and method for baked the same |
| KR102014373B1 (en) * | 2017-11-30 | 2019-08-26 | 원광대학교산학협력단 | Paper tobu sausages and the way of making them |
| KR102167240B1 (en) * | 2020-06-22 | 2020-10-19 | 이상욱 | Method of manufacturing gangjeong using pork and pork gangjeong prepared thereby |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100846061B1 (en) * | 2007-12-07 | 2008-07-11 | 김용수 | Method for fried chicken with animal fat removed |
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| KR100846061B1 (en) * | 2007-12-07 | 2008-07-11 | 김용수 | Method for fried chicken with animal fat removed |
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