KR101223601B1 - Method for manufacturing of chicken slices of roast using curing liquid conataining dietary fiber and collagen and the chicken slices of roast - Google Patents

Abstract

The present invention relates to a chicken bread roll using a fiber and collagen-containing dye solution, and more particularly, to a chicken bread roll using an injector, a tender and a tumbler. The present invention relates to a chicken poultry using a dietary fiber and a collagen-containing dyestuff which improved the functionality and physical and organoleptic properties of the final product by adding the salt solution containing the broth.
According to the present invention as described above, since the dietary fiber and collagen contained in the chicken, it has the effect of enhancing the consumer's preference by improving the functionality and physical and sensory characteristics of chicken bread.

Description

TECHNICAL FOR MANUFACTURING OF CHICKEN SLICES OF ROAST USING CURING LIQUID CONATAINING DIETARY FIBER AND COLLAGEN AND THE CHICKEN SLICES OF ROAST}

The present invention relates to a chicken bread roll using a fiber and collagen-containing dye solution, and more particularly, to a chicken bread roll using an injector, a tender and a tumbler. The present invention relates to a chicken poultry using a dietary fiber and a collagen-containing dyestuff which improved the functionality and physical and organoleptic properties of the final product by adding the salt solution containing the broth.

Bulgogi is also called Bulgogi or Seolyatteok. In general, beef is thinly cut and cut into small pieces of fiber, and then finely chopped. Then, soften the meat with pear juice, sake, sugar, etc. It refers to a variety of ingredients such as ginger and aging, which are then slowly roasted over medium heat. When grilled, cooked over high heat and cooked over medium heat. This prevented the meat from escaping and gave the beef a rich taste. One of the oldest dishes, Papok-ni, is still one of the consumers' favorite foods. Family restaurants that use a wide range of types are also loved a lot, and as part of the globalization of Korean food, consumption is increasing and marketability is expanding.

In addition, for health reasons, interest in white meat such as chicken and duck rather than red meat such as beef and pork is increasing. Chicken has high interest in modern people who think about health because of its low fat and high protein content. However, the tumbler method alone takes a lot of time when producing poultry chicken. Therefore, when manufacturing the width using the injector and the meat grinder can reduce the dyeing time and can also increase the softening effect of the meat. The use of the injector can be used in the catering or catering industry requiring mass production, and in small stores or meat shops, it is easy to manufacture a breadbasket through a meat grinder to supply various types of breadbowl to various consumers.

Recently, the social concern is about well-being, which means a healthy and affluent life, and accordingly, the purchasing tendency of consumers is changing. With the well-being craze, the demand for functional foods goes beyond nutrient intake and high-quality flavors, with health promotion as well as disease prevention and treatment. In this social climate, chicken is attracting attention as a well-being food. Therefore, it is possible to increase the demand of soy sauce through the production of chicken pokni using soy sauce, by using a combination of dietary fiber and collagen can improve the quality of the product and produce chicken pokni.

At present, the market is expanding with the increase of consumption. However, the bread is not limited to beef, so there is a limit to modern people pursuing various tastes. Therefore, it is necessary to develop a breadbasket using various meats such as pork and chicken.

Chicken is one of the most popular foods for all ages. Looking at the research on processed chicken products in the past, Republic of Korea Patent Registration No. 10-0431172 contains rice, which is a staple food of the Korean, can maintain the quality of the product during storage, frozen chicken that can be easily used for breakfast or nutritious snacks It relates to a nugget and a manufacturing method thereof. In addition, the Republic of Korea Patent Registration No. 10-0349624 described a processed chicken and a method of manufacturing calcium and iron fortified.

However, the research on the bread width of chicken processed food has not been done much, and if you look at the research on the conventional bread width, cooked in a pan and microwave and refrigerated 0, 1, 4, 7, 15 days by refrigeration 15, There is a study evaluating the quality characteristics after 30 days of storage and reheating with a combination method using a fan and a microwave oven (Kim Jeong-won and Hee-ji Kim. 1995. Effects of Early and Reheating Methods and Storage Conditions on the Width and Quality.) Culinary Science, 11 (5), 494-502 .

Therefore, the present inventors have completed the present invention by confirming that a technique for improving the functionality and physical and organoleptic properties of the final product by preparing a dye solution using dietary fiber and collagen was added to Bapokni.

The main object of the present invention is to prepare chicken poultry using a chicken injector, a tender and a tumbler, wherein the dietary fiber that enhances functionality and physical and sensory properties by adding dietary fiber and collagen-containing dye solution to the poultry To provide a chicken bread using a salt solution containing collagen and a method for producing the same.

In order to achieve the above object, the present invention provides a chicken pokni using a salt solution containing dietary fiber and collagen.

In the present invention, the dietary fiber and collagen-containing salt solution is composed of 15 parts by weight of soy sauce, 35 parts by weight of ice, 3 parts by weight of dietary fiber, 1.5 parts by weight of collagen and 0.3 parts by weight of phosphate, based on 100 parts by weight of chicken breast meat. It is characterized by.

In another aspect, the present invention provides a method for producing chicken poultry using a dye solution containing dietary fiber and collagen.

And, using a fiber and collagen-containing dye solution containing chicken broth (1) salt solution is prepared by adding soy sauce, ice, dietary fiber and collagen in a blender; (2) the prepared saline solution and chicken meat are mixed and soaked in a tumbler; And (3) the salted chicken is heat treated in a combi steamer; It characterized in that it comprises a process.

According to the present invention as described above, since the dietary fiber and collagen contained in the chicken, it has the effect of enhancing the consumer's preference by improving the functionality and physical and sensory characteristics of chicken bread.

In addition, there is an effect that can be produced chicken pokni in various ways by using the chicken injector, tender and tumbler.

In addition, in the same manner as above, when manufacturing chicken bread, it can be used in a variety of industries, such as catering, small and medium-sized restaurants and small meals, thereby improving accessibility and utilization.

In addition, as the chicken market grows not only in Korea, but also globally, it is possible to improve the overall productivity of the chicken industry by diversifying the type and quality of chicken products, and to use dietary fiber and collagen to improve the functionality of low-fat chicken. Therefore, it is expected that high-value, high-functional, low-fat chicken poultry can be used for industrialization to create high added value.

Figure 1 shows a dye solution containing dietary fiber and collagen.
Figure 2 is a schematic diagram showing the manufacturing process of chicken pokni using the fiber and collagen-containing dye solution.
Figure 3 shows the characteristics of chicken poultry using the fiber and collagen-containing salt solution.

Hereinafter, the present invention will be described in detail.

In order to achieve the above object, the present invention provides a chicken pokni using a salt solution containing dietary fiber and collagen.

In the present invention, the dietary fiber and the collagen-containing salt solution is composed of 15% by weight of soy sauce, 35% by weight of ice, 3% of dietary fiber, 1.5% by weight of collagen and 0.3% by weight of phosphate relative to the total weight of chicken meat It is done.

In another aspect, the present invention provides a method for producing chicken poultry using a dye solution containing dietary fiber and collagen.

In the present invention, the salt containing the dietary fiber and collagen is preferably prepared by adding ice because collagen is easily dissolved in heat.

And, using a fiber and collagen-containing dye solution containing chicken broth (1) salt solution is prepared by adding soy sauce, ice, dietary fiber and collagen in a blender; (2) the prepared saline solution and chicken meat are mixed and soaked in a tumbler; And (3) the salted chicken is heat treated in a combi steamer; It characterized in that it comprises a process.

In the above (1) process, the salt solution is preferably prepared by adding 15 parts by weight of soy sauce, 35 parts by weight of ice, 3 parts by weight of dietary fiber, 1.5 parts by weight of collagen and 0.3 parts by weight of phosphate in 100 parts by weight of chicken breasts in a blender. .

In addition, in order to effectively soak in the above (2) process, it is preferable to use a method of injecting a salt solution prepared by using a chicken meat injector or a softener using a meat grinder.

In addition, the salt solution and chicken in the process (2) is preferably mixed for 50 to 70 minutes in the tumbler.

In addition, the chicken salted in the process (3) is preferably prepared by heat treatment for 40 to 55 minutes at 70 ~ 90 ℃ in the combi steamer.

In addition, the present invention provides a manufacturing method in which the heated chicken is vacuum-packed in a wrapping paper such as polyethylene / nylon and the like with a desiccant including silica gel and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example  One. Salt solution  Produce

Dietary fiber was used in China Central Fiber Chemical, and collagen was used in the dew country. 15 parts by weight of soy sauce, 35 parts by weight of ice, 3 parts by weight of dietary fiber, 1.5 parts by weight of collagen, and 0.3 parts by weight of phosphate were dyed using a blender (HR-1378, Philips, China) as shown in FIG. Liquid was prepared. At this time, since collagen is easily dissolved in heat, a salt solution was prepared using ice.

Example  2. Width  Produce

The mixing ratio of chicken poultry using the dietary fiber and the collagen-containing dye solution was performed as shown in Table 1, the manufacturing process of the poultry is shown in FIG. Chicken breasts were divided into three treatment groups (CON, T1, T2). The CON treatment was mixed with chicken breast and salt solution for 1 hour in tumbler (MKR-150, R, Germany), and then heat-treated at 85 ° C. for 40 minutes in a combi steamer (OES 6.06, CONVOTHERM, Germay). After softening the chicken breast using a meat grinder, it was soaked for 1 hour in a tumbler with a salt solution and then heated for 40 minutes at 85 ° C. in a combi steamer.The T2 treatment was injected with a salt solution using an injector, followed by a tumbler After soaking for 1 hour at 40 ° C., the mixture was heated at 85 ° C. for 40 minutes. In addition, the chicken poktanni was investigated by using polyethylene / nylon wrapping paper and packaging quality at room temperature.

Experimental Example  Chicken Width  Efficacy analysis

In the present invention, the effect as a functional food for chicken pokni using the fiber and collagen-containing salt solution was investigated.

(1) general component analysis

The general ingredient of chicken poultry prepared in Example 2 is moisture content of 105 ℃ atmospheric pressure drying method, crude protein content of Kjeldahl method, crude fat content of Soxhlet method, crude ash content of 550 ℃ according to AOAC method (1995) Analyze by.

As a result, T2 had the highest water content and fat content, CON showed the lowest value, whereas protein content showed the highest CON and T2 had the lowest protein content. Water, protein and fat contents showed significant differences among treatment groups. Ash content was significantly lower in CON than T1 and T2 (see Table 2).

(2) Evaluation of Physicochemical Properties

The pH, surface color, salt yield, heating yield, and shear force of the chicken poultry prepared in Example 2 were investigated as follows.

pH is 5g of the sample and mixed with 20ml of distilled water, homogenized for 1 minute at 8,000rpm using Ultra-turrax (Model No. T25, Janken & Kunkel, Germany) and then pH meter (Model 340, Mettler-Toledo, Switzerland) As a result of the measurement, the pH range was 6.14 to 6.37 (see Table 3).

In addition, the color measurement was measured by using a colorimeter (Chroma meter, CR-210, Minolta, Japan). As a result, lightness and redness did not show a significant difference, and yellowness showed the highest value in T2 treatment (see Table 3).

In addition, the curing yield (curing yield) was measured by the weight of the salted meat after maintenance, calculated as a percentage of the weight of the raw meat.

As a result, it was found that the T2 treatment was the highest, followed by T1, CON (see Table 3).

In addition, the heating yield (cooking yield) was measured by the weight of the width after heating, calculated as a percentage of the raw meat weight.

As a result, it was found that T2 treatment was the highest, followed by T1 and CON in the same manner as the salt yield (see Table 3).

In addition, the semi-dried chicken width was measured by using a texture analyzer (TA-XT2i, Stable Micro Systems, England) equipped with a blade set (Warner Bratzler blade), the cross head speed was 2mm / sec.

As a result, T1 showed a significantly lower value than other treatments (see Table 3).

(3) evaluation of sensory characteristics

In order to evaluate the sensory properties of chicken poultry, prepared in Example 2, eight panel members aged 25 to 35 years with experience in sensory evaluation were composed, and the color and flavor of the sample heat-treated for each treatment group. The average values of tenderness, juiciness, and overall acceptability were evaluated by a 10-point scoring method. At this time, 10 points are the best in color, flavor, year, juiciness, and overall palatability, and 1 point indicates the state of the poorest quality. In the case of off-flavor items, 10 points have no odor, and 1 point is very severe. Indicates.

In addition, all statistical analysis was performed by the ANOVA process of SAS (Statistics Analytical System, USA, 1996) package program, and the treatment interval was verified by Duncan's multiple range test (p <0.05). It was.

As a result, as shown in Table 4, there was no significant difference in the overall sensory test, but the T1 treatment using the meat grinder showed a high value, and the treatment using the injector and the meat grinder scored slightly higher in overall taste.

As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (8)

delete delete (1) preparing a salt solution by mixing soy sauce, ice, dietary fiber, collagen and phosphate;
(2) mixing the brine solution and chicken breast prepared by step (1);
(3) tumbling treatment of chicken breast meat and salt solution by tumbling for 50 to 70 minutes by the step (2); And
(4) a method for producing chicken poultry using a fiber-dyed saline solution containing dietary fiber and collagen comprising the step of heat-treating the chicken breasts dyed by the step (3) at a temperature of 70 to 90 ℃ 40 minutes.
The method of claim 3, wherein
The salt solution in step (2) is dietary fiber, characterized in that consisting of 15 parts by weight of soy sauce, 35 parts by weight of ice, 3 parts by weight of dietary fiber, 1.5 parts by weight of collagen and 0.3 parts by weight of phosphate, based on 100 parts by weight of chicken breast meat. Method for producing a chicken pokni using a salt solution containing collagen.
delete delete The method of claim 3, wherein
Method of producing a chicken bread using the dietary fiber and coli-containing salt solution, characterized in that the chicken breast meat and the salt solution is mixed by tumbling (tumbling) for 60 minutes in step (3).
The method of claim 3, wherein
The method of producing a chicken pokni using the dyeing solution containing the dietary fiber and collagen, characterized in that for 40 minutes heat treatment of the chicken breast salted in the step (4) at a temperature of 85 ℃.

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