KR101327558B1 - A baked type frozen chicken nugget and manufacturing method of the same using the oven heating system. - Google Patents
A baked type frozen chicken nugget and manufacturing method of the same using the oven heating system. Download PDFInfo
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- KR101327558B1 KR101327558B1 KR1020110129925A KR20110129925A KR101327558B1 KR 101327558 B1 KR101327558 B1 KR 101327558B1 KR 1020110129925 A KR1020110129925 A KR 1020110129925A KR 20110129925 A KR20110129925 A KR 20110129925A KR 101327558 B1 KR101327558 B1 KR 101327558B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 29
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- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 238000000465 moulding Methods 0.000 claims abstract description 15
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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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
Abstract
본 발명은 베이크 타입의 냉동 치킨너겟 및 그의 제조방법에 관한 것으로, 주원료인 닭고기에 소금 및 첨가물을 넣어 반죽한 이후 성형기를 사용하여 일정한 형태로 성형한 것을 오븐전용 배터액과 빵가루 및 식용유 코팅 공정을 거쳐서 오븐에 베이킹하고 이를 구워 급속냉동 하는 일련의 연속 공정을 그 특징으로 하여 건강한 식생활을 추구하는 현대인들의 트랜드에 부합되며, 가정에서 팬조리나 오븐을 사용하여 간편한 조리를 통해 기름기 없는 담백한 맛을 가지는 베이크 타입의 냉동 치킨 너겟을 제공하는 뛰어난 효과가 있다.The present invention relates to a bake-type frozen chicken nuggets and a method for manufacturing the same, which is formed by using a molding machine after kneading salt and additives in chicken, which is a main raw material, using an oven-only batter solution and bread flour and cooking oil coating process. It is characterized by a series of continuous processes of baking in an oven and baking it rapidly to freeze it, which is in line with the trends of modern people pursuing healthy eating, and has a light taste without greasy through easy cooking using pan cooking or oven at home. It's a great way to serve baked chicken nuggets.
Description
본 발명은 신규한 베이크 타입의 냉동 치킨너겟 및 그의 제조방법에 관한 것으로, 더욱 상세하게는 주원료인 닭고기에 소금 및 첨가물을 넣어 믹서에서 반죽한 다음 성형기를 사용하여 일정한 형태로 성형한 것을 오븐전용 배터액과 빵가루 및 식용유 코팅 공정을 거쳐서 오븐에 구워 급속냉동 하는 일련의 연속된 공정을 통하여 신규한 베이크 타입의 냉동 치킨너겟을 제조하는 방법에 관한 것이다.The present invention relates to a novel bake-type frozen chicken nuggets and a method for manufacturing the same. More specifically, salt and additives are added to chicken, which is a main raw material, and then kneaded in a mixer, and then molded into a predetermined shape using a molding machine. The present invention relates to a method for manufacturing a new baked type chicken nuggets through a series of continuous processes of baking in an oven through a liquid and bread flour and cooking oil coating process and rapidly freezing.
일반적으로 닭고기는 삼계탕이나 닭백숙과 같이 열수에 삶는 방법, 후라이드 치킨과 같이 기름에 튀기는 방법, 양념과 함께 찜조리를 하는 방법 등으로 계절에 구애되지 않고 남녀노소를 불문하고 한국인에 선호되고 있는 육류이다. 최근에는 가정에 오븐 보급율이 증가하고 있고, 기름지지 않고 깔끔한 맛과 건강한 식생활을 추구하는 소비자를 중심으로 오븐에 굽는 조리방법이 유행하고 있으며, 이러한 트랜드에 부합되게 일부 프랜차이즈 업체에서도 오븐에 굽는 방법으로 가공한 제품들을 많이 출시하고 있다. In general, chicken is preferred to Koreans, regardless of age, gender, etc. by cooking in hot water, such as samgyetang or chicken soup, frying in oil, such as fried chicken, or steaming with seasoning. to be. In recent years, the spread of oven in homes has been increasing, and cooking methods in the oven have become popular, especially among consumers who are seeking non-greasy, clean taste and healthy eating, and according to this trend, some franchisees have been baking in ovens. Many processed products are released.
한편 치킨너겟은 뼈를 제거한 닭고기를 활용하여 제조하는 대표적인 제품으로 핫윙, 후라이드치킨 및 감자튀김 등과 함께 패스트푸드점에서 공급되며, 특히 냉동 치킨너겟은 많은 식품 제조업체에서 생산, 유통하여 판매되고 있으며, 간편하게 간식으로 즐길 수 있어 인기가 매우 높은 제품이다.
Chicken nuggets, meanwhile, are manufactured using boneless chicken and are supplied at fast food restaurants along with hot wings, fried chicken and french fries. Especially, frozen chicken nuggets are produced, distributed and sold by many food manufacturers. It is very popular because it can be enjoyed as a snack.
종래의 닭고기 가공법을 보면 원료에 따라 닭고기에 한약재와 염지제에 염지 숙성한 것을 황토 복사열을 이용하여 구운 것(대한민국 공개특허 10-2006-1228호), 염지한 닭고기에 허브 소스를 토핑하여 스모크 시킨것(10-2005-1226호), 닭고기에 연잎 분말을 첨가하여 저장성을 증대시킨 치킨패티(10-2011-0118호), 닭고기에 수용성 철과 칼슘을 혼합한 염지액에 숙성한 염류 강화 닭고기 제조법(10-2002-0227호), 치킨에 녹차 분말을 첨가하여 다름성을 향상시킨 기능성 치킨의 제조방법 등이 공개 특허 제10-2002-0607호)에 개시된 바 있으나 이는 냉동치킨 너겟과 직접 관련없는 것들이다.In the conventional chicken processing method, the raw material, which was aged by medicinal herbs and dyeing agents, was baked using ocher radiant heat (Korean Patent Publication No. 10-2006-1228), and smoked toppings of herb sauce on salted chicken. (10-2005-1226), chicken patty (10-2011-0118), which has increased shelf life by adding lotus leaf powder to chicken, and salt-reinforced chicken prepared in salt solution mixed with water-soluble iron and calcium in chicken (10-2002-0227), a method of manufacturing a functional chicken that improves the difference between the addition of green tea powder to the chicken has been disclosed in Publication No. 10-2002-0607), which is not directly related to frozen chicken nuggets Things.
한편, 치킨너겟의 가공법으로 닭고기 염지육에 쌀과 야채를 혼합하여 냉동 너겟을 제조하는 방법(대한민국 공개특허 제10-2003-0609호), 닭고기 튀김용 프리믹스에 수용성 칼슘과 수용성 철분을 함유시킨 재구성육의 제조방법이 대한민국 공개 특허 제10-2002-1004호에 개시된 바 있다.
Meanwhile, a method of manufacturing a frozen nuggets by mixing rice and vegetables with chicken salted meat as a processing method of chicken nuggets (Korean Patent Publication No. 10-2003-0609), and reconstitution containing water-soluble calcium and water-soluble iron in a premix for fried chicken The method of manufacturing meat has been disclosed in Korean Patent Publication No. 10-2002-1004.
따라서 본 발명의 목적은 닭고기의 뼈를 발라 일정한 크기로 컷팅하여 소금, 첨가물과 함께 혼합기에서 반죽한 후 성형기를 사용하여 일정한 형태로 연속적으로 제조하는 냉동 치킨너겟을 제조하는 방법을 제공한다. 본 발명의 다른 목적은 기존의 일부 프랜차이즈 체인점에서 닭고기 원물을 부정형으로 잘라 염지 및 마리네이드 한 후 오븐에 구워서 가공하여 판매하고 있는 오븐구이치킨, 베이크치킨과 같은 제품과 차별화된 베이크타입 냉동치킨 너겟을 제공하는데 있다.
Therefore, an object of the present invention is to apply a bone of the chicken cut to a certain size to provide a method for producing a frozen chicken nuggets which are continuously prepared in a constant form using a molding machine after kneading in a mixer with salt and additives. Another object of the present invention is to bake the frozen chicken nuggets differentiated from products such as oven roasted chicken, baked chicken baked and processed in the oven after cutting the raw material of the raw material in some franchise chain stores of salt and marinade To provide.
본 발명의 상기 목적은 뼈를 발라 일정한 크기로 컷팅한 닭고기에 정제염, 곡물 또는 전분류, 첨가물, 물을 첨가하여 믹서에서 반죽을 제조하는 단계; 상기 반죽을 연속 생산이 가능한 성형기로 일정한 크기와 형태로 성형하는 단계; 상기 성형물에 오븐전용 배터액을 코팅하는 단계; 빵가루 코팅하는 단계; 스프레이식 식용유 분무 장치를 사용하여 제품 표면에 식용유를 코팅하는 단계; 오븐 장치를 사용하여 굽는 단계; 상기 가열된 고형물을 급속냉동 하는 단계; 및 냉동된 고형물을 포장하는 단계를 통하여 달성하였다.The object of the present invention comprises the steps of preparing a dough in a mixer by adding purified salt, grain or starch, additives, water to the chicken cut to a certain size by applying bone; Molding the dough into a predetermined size and shape with a molding machine capable of continuous production; Coating an oven-only batter liquid on the molding; Bread crumb coating; Coating cooking oil on the surface of the product using a spray cooking oil spray device; Baking using an oven apparatus; Rapid freezing the heated solids; And packaging frozen solids.
본 발명의 냉동 치킨너겟은 스프레이식 오일 코팅 장치를 사용하여 고형물의 표면에만 균일하게 소량의 식용유를 코팅하여 오븐에 구워 제조함으로써, 고온의 기름에서 튀기는 공정으로 제조한 제품에 비해 기름 함유량이 적어 담백하고 깔끔한 맛을 제공하는 효과가 있을 뿐 아니라, 기존의 치킨너겟 제품과 차별화된 저칼로리의 냉동 치킨너겟 제품을 제공할 수 있는 뛰어난 효과가 있다.
Frozen chicken nuggets of the present invention by coating a small amount of cooking oil uniformly only on the surface of the solid using a spray-type oil coating device baked in an oven, less oil content compared to the product prepared by the process of frying in hot oil Not only has the effect of providing a clean and refreshing taste, but also has an excellent effect of providing a low-calorie frozen chicken nugget product differentiated from existing chicken nuggets.
도1을 본 발명의 신규한 베이크 타입의 냉동 치킨 너겟의 제조방법을 공정별로 설명한 다이어그램이다.1 is a diagram illustrating a process for producing a novel baked type frozen chicken nuggets of the present invention.
본 발명은 일반적으로 냉동 치킨너겟 제조에는 사용되지 않았던 방법인 오븐전용 배터액과 빵가루로 코팅한 고형물에 스프레이 방식으로 제품의 표면에만 소량의 식용유를 분사하여 코팅한 이후에 오븐 가열장치를 이용하여 베이킹 하는 공정으로 치킨너겟을 제조하는데 그 특징이 있고, 고온의 식용유에 튀겨서 제조하는 종래 후라이드치킨과 달리 제품 내부에 기름이 침투하지 않음으로써 너겟 내부에 지방 함유량이 적으며, 그 결과 치킨너겟 제품이 기름지지 않고 담백하고 부드러운 식감을 나타내는 뛰어난 특징이 있다.
The present invention is a baking method using an oven heating apparatus after coating by spraying a small amount of cooking oil only on the surface of the product by spraying the method for the batter liquid and bread powder coated for the oven, which was not generally used in the manufacture of frozen chicken nuggets. The chicken nuggets are characterized by the process of making chicken nuggets, and unlike conventional fried chicken, which is made by frying in hot cooking oil, oil does not penetrate inside the product, so the fat content is low in the nuggets. It has an outstanding feature that gives a light and soft texture without losing.
특히, 외피는 소량의 기름이 분무 코팅된 상태에서 고온의 오븐에서 구워지기 때문에 종래 기름에 튀긴 제품에 비해 눅진하지 않고 바삭한 식감을 나타내고 바삭한 외피와 기름지지 않은 치킨살의 담백한 맛을 가진 고품질의 냉동치킨 너겟 제품을 제공할 수 있는 특징을 가진다. 이하, 본 발명의 구체적인 내용을 제조 단계별로 바람직한 실시예와 도면을 참고하여 상세히 설명한다.
In particular, since the outer shell is baked in a hot oven with a small amount of oil spray-coated, it is a high-quality frozen chicken with a crispy texture and a crisp outer shell and a lighter taste of unsalted chicken meat than conventional fried products. It has the feature to provide nugget products. Hereinafter, with reference to the preferred embodiments and drawings in detail the manufacturing steps of the present invention will be described in detail.
본 발명은 뼈를 발라 일정한 크기로 컷팅한 닭고기 원료에 정제염, 곡물 또는 전분류, 첨가물, 물을 첨가하여 믹서에서 반죽을 제조하는 단계(1); 상기 반죽을 연속 생산이 가능한 성형기로 일정한 크기와 형태로 성형하는 단계(2); 상기 성형물에 오븐전용 배터액을 코팅하는 단계(3); 빵가루를 코팅하는 단계(4); 스프레이식 식용유 분무 장치를 사용하여 제품 표면에 식용유를 코팅 하는 단계(5); 그릴오븐 장치를 사용하여 굽는 단계(6); 가열된 고형물을 급속냉동 하는 단계(7); 및 냉동된 고형물을 포장하는 단계(8)를 특징으로 하는 구운 타입의 냉동 치킨너겟과 그의 제조방법을 제공한다(도1 참조).
The present invention comprises the steps of preparing a dough in a mixer by adding refined salt, grain or starch, additives, water to the chicken raw material cut to a constant size by applying bone; Molding the dough into a predetermined size and shape with a molding machine capable of continuous production (2); Coating (3) an oven-only batter liquid on the molding; Coating bread crumbs (4); Coating cooking oil on the surface of the product using a spray cooking oil spray device (5); Baking (6) using a grill oven apparatus; Rapid freezing the heated solid (7); And it provides a baked type chicken nuggets and a method of manufacturing the same, characterized in that the step of packaging the frozen solid (8) (see Fig. 1).
제1단계 : 반죽 제조공정First step: dough manufacturing process
주원료인 닭고기는 뼈를 제거하여 얻은 닭고기 정육 부분을 사용하며, 냉장유통된 원료를 사용하거나, 냉동보관된 원료를 적합한 방법으로 해동하여 사용한다.Chicken, which is the main ingredient, uses the meat portion of chicken obtained by removing bones, and is used by refrigerated and raw materials or by thawing the frozen raw materials by a suitable method.
닭고기 100g을 기준으로 0.2~0.5g의 정제염을 넣고 혼합한 후 곡물류 분말 또는 전분류 3~10g, 첨가물로서 폴리인산나트륨, 후추가루 등 3~5g, 마늘 0.5~2g과 물 10~20g에 해당하는 양을 넣어 혼합기(Mixer)를 사용하여 혼합한다.Add 0.2 ~ 0.5g of refined salt based on 100g of chicken, mix and mix 3 ~ 10g of grain powder or starch, add 3 ~ 5g of sodium polyphosphate, black pepper, 0.5 ~ 2g of garlic and 10 ~ 20g of water. Add the amount and mix using a Mixer.
혼합물 제조는 일반 냉동 치킨너겟 제품의 제조공정과 유사하며, 혼합기를 사용하여 닭고기와 정제염, 첨가물, 곡물류 분말 또는 전분류, 마늘, 물 등을 순차적으로 넣고 혼합하여 완성한다.The preparation of the mixture is similar to that of a general frozen chicken nugget product, and is completed by sequentially mixing chicken and refined salt, additives, grain powder or starch, garlic, and water using a mixer.
여기에서, 본 발명에서 사용된 닭고기는 원하는 맛에 따라 닭가슴살, 닭다리살 또는 몸통살 등의 부위를 사용할 수 있으며, 컷팅하는 사이즈를 달리하여 제품의 조직감을 차별화할 수 있다. 또한 곡물류 분말로는 쌀가루, 밀가루 등과 옥수수 Here, the chicken used in the present invention can use a portion such as chicken breast, chicken thigh or torso depending on the desired taste, it is possible to differentiate the texture of the product by varying the size to cut. In addition, grain powders include rice flour, flour, and corn.
전분, 타피오카 전분, 감자 전분 등 모든 종류의 전분류를 사용할 수 있다.
Starch, tapioca starch, potato starch can be used.
제2단계 : 고형물 성형공정Second Step: Solid Forming Process
상기 제1단계 공정에 의해 제조된 반죽은 성형기를 통해 일정한 형태와 크기로 성형된다. 성형은 일정한 형태의 판형 몰드에 반죽을 충진하여 프레스하여 성형하는 방법과 회전하는 드럼형 몰드에 반죽을 충진하여 밀어내는 방식으로 고형물을 성형하는 방법이 채용된다.
The dough produced by the first step process is molded into a predetermined shape and size through a molding machine. Molding is a method of filling and pressing a dough into a plate-shaped mold of a certain form and a method of molding a solid by filling the dough into a rotating drum-type mold to push.
제3단계 : 오븐 전용 배터액 코팅공정Third step: Batter liquid coating process for oven
상기 제2단계 공정에 의해 제조된 고형물의 표면에 오븐전용 배터액을 코팅하는 공정이다. 오븐전용 배터액은 오븐으로 굽는 공정을 통해 바삭한 식감을 나타낼 수 있도록 밀가루, 전분, 난백분말, 물로 구성된 원료를 일정 비율로 혼합하여 제조하며, 벨트 이송장치를 통해 성형된 고형물이 연속적으로 배터액을 코팅한다. 상기 배터액은 밀가루 100g을 기준으로 바람직하게는 전분 10~20g, 난백분말 20~30g, 물 200~300g의 배합 비율로 제조할 수 있다. 배터액 코팅장치는 배터액 혼합장치, 펌프식 이송장치, 분사장치, 컨베이어 등을 포함한다.
It is a process of coating the batter liquid for the oven on the surface of the solid produced by the second step process. Batter liquid for oven is manufactured by mixing raw materials consisting of flour, starch, egg white powder and water in a certain ratio so as to express crispy texture through the baking process in the oven. Coating. The batter liquid may be prepared in a blending ratio of preferably 10 to 20 g of starch, 20 to 30 g of egg white powder, and 200 to 300 g of water based on 100 g of wheat flour. The batter liquid coating device includes a batter liquid mixing device, a pump type conveying device, a spray device, a conveyor, and the like.
제4단계 : 빵가루 코팅공정Step 4: Bread Flour Coating Process
상기 제3단계 공정에 의해 표면에 배터액 코팅이 완성된 고형물에 빵가루를 코팅하는 공정이다. 빵가루는 건조빵가루, 전극식 생빵가루, 오븐식 빵가루 등을 적용할 수 있으나, 오븐구이 공정에서 바삭한 식감을 위해 건조빵가루가 가장 바람직하다. 건조 빵가루의 바람직한 배합비는 상기 제3단계 가공 공정물인 배터액이 코팅된 공정물 100g을 기준으로 10~20g이다.It is a process of coating the bread crumbs on the solid material, the surface of the batter liquid coating is completed by the third step process. The bread flour may be applied to dry bread powder, electrode bread bread, oven bread flour, etc., but dry bread powder is most preferred for the crispy texture in the oven roasting process. The preferred blending ratio of dry bread flour is 10-20 g based on 100 g of the process material coated with the batter liquid, which is the third step processing process.
제5단계 : 식용유 코팅공정Step 5: Cooking Oil Coating Process
상기 공정에 의해 제조된 고형물의 표면에 식용유지를 코팅하는 공정이다. 이 때, 식용유 코팅 공정은 스프레이 방식으로 분무하여 표면에 얇은 기름막을 형성할 수 있다. 이에 따라, 오븐에 구웠을 때 배터액과 빵가루에 의해 너겟의 식감을 증대하며, 먹음직스러운 관능적 외관을 형성하게 한다.It is a process of coating an edible oil and fat on the surface of the solid manufactured by the said process. At this time, the cooking oil coating process may be sprayed by a spray method to form a thin oil film on the surface. Accordingly, when baked in the oven, the texture of the nuggets is increased by the batter liquid and the bread crumbs, thereby forming an attractive sensual appearance.
이 때, 스프레이 방식을 이용한 식용유 코팅 공정을 선택함에 따라, 배터링 및 빵가루 코팅 공정 이후 제품의 표면에 소량의 식용유 입자를 균일하게 분무 코팅할 수 있다. 따라서, 이 후 오븐 가열 공정시 고형물 표면 가열을 원활하게 할 수 있으며, 표면에만 분무하기 때문에 유탕처리 또는 튀김조리를 진행하는 경우보다 흡수되는 지방함량을 상당히 절감할 수 있다. In this case, as the cooking oil coating process using the spray method is selected, a small amount of cooking oil particles may be uniformly spray-coated on the surface of the product after the battering and bread flour coating process. Therefore, the surface of the solid can be smoothly heated during the oven heating process thereafter, and since the spraying is performed only on the surface, the amount of fat absorbed can be considerably reduced compared to the case of carrying out frying or frying cooking.
또한, 배터액 및 빵가루의 주성분이 밀가루 및 전분이기 때문에, 식용유 코팅 공정을 전혀 거치지 않고 그대로 오븐에 굽는 경우, 즉 식용유 코팅 공정을 거치지 않는 경우, 고형물이 타거나 익지 않는 현상이 발생할 수 있다. 나아가, 고형물에 기름코팅이 되지 않아 고형물이 노릇하지 않고 허옇게 익으면서 밀가루 생취가 나서 좋지 않은 식감을 가지는 단점이 있다. In addition, since the main components of the batter liquid and bread flour are flour and starch, the solids may not burn or ripen when baked in the oven as it is without going through the cooking oil coating process, that is, without the cooking oil coating process. Furthermore, there is a drawback that the solids are not coated with oil, and the solids are not browned and cooked poorly, resulting in a bad texture.
또한, 스프레이 방식을 이용한 식용유 코팅 공정을 선택함에 따라 연속적인 공정에서 안정된 품질로 너겟 제품을 생상할 수 있는 장점이 있다.In addition, by selecting the cooking oil coating process using a spray method has the advantage that can produce a nugget product with a stable quality in a continuous process.
너겟 제품의 식감과 관능적 외관을 형성하고 과도한 지방함량 보유를 방지하기 위하여 스프레이의 노즐의 크기와 압력을 사전에 조정하여 분무되는 식용유의 양을 조절하는 것이 중요하다.
It is important to control the amount of cooking oil sprayed by pre-adjusting the size and pressure of the nozzle of the spray to create the texture and sensual appearance of the nugget product and to prevent excessive fat content retention.
제6단계 : 오븐가열 공정Step 6: oven heating process
상기 공정에 의해 제조된 고형물을 가열장치로써 오븐을 사용하여 가열하여 굽는 공정이다. 전기히터에 의해 발생된 230℃ 의 고열을 2~4분간 송풍장치를 이용해 송풍하여 강제로 유지 코팅 제품에 전달시켜 굽는다. 이때, 오븐은 그릴 오븐 장치를 사용할 수 있으나, 이는 하나의 예시이며 다른 종류의 오븐 장치를 사용할 수 있음은 물론이다.It is a process of heating and baking the solid manufactured by the said process using an oven as a heating apparatus. The high heat of 230 ° C. generated by the electric heater is blown using a blower for 2 to 4 minutes, and then forcibly delivered to the oil-based coating product for baking. In this case, the oven may use a grill oven device, but this is just one example and may use other types of oven devices.
오븐 가열 공정은, 고열로 식재료의 표면을 순간 가열함이 바람직하다. 이는 식재료의 내부 수분이 외피로 전이되는 것을 최대한 제어함으로써 부드럽고 촉촉한 치킨살의 식감 및 배터액과 빵가루로 형성된 외피의 바삭한 식감을 유지할 수 있기 때문이다. 가장 바람직한 오븐의 온도는 200 ~ 250℃, 가열시간은 2 ~ 4분이며, 상기 가열 조건은 고형물의 형태와 크기에 따라 약간의 차이가 있을 수 있다.
In the oven heating step, the surface of the food material is preferably heated at a high temperature. This is because it is possible to maintain the texture of the soft and moist chicken meat and the crispy texture of the skin formed by the batter liquid and bread flour by controlling the transfer of the internal moisture of the ingredients to the skin as much as possible. The most preferable temperature of the oven is 200 ~ 250 ℃, heating time is 2 to 4 minutes, the heating conditions may vary slightly depending on the shape and size of the solid.
<실험 예1> 가열처리방식에 따른 치킨너겟의 지방함량(Fat content)분석<Experiment 1> Fat content analysis of chicken nuggets by heat treatment method
본 발명의 실험에서는 시중에서 판매되는 치킨너겟 제품의 대부분을 차지하는 유탕처리방식으로 제조한 제품 2종(치킨너겟,용가리치킨)과 본 발명 오븐에 가열하여 구운 제품(베이크치킨너겟) 간의 냉동 완제품 상태의 지방함량을 비교 분석하였으며(Soxlet법) 그 결과는 [표 1]에 제시하였다.In the experiment of the present invention, the state of the frozen finished product between two kinds of products (chicken nuggets, yonggari chicken) manufactured by a lactose treatment method that occupies most of the commercially sold chicken nuggets products and baked products baked in the oven of the present invention (baked chicken nuggets) Fat content was compared and analyzed (Soxlet method). The results are shown in [Table 1].
[주]지방 저감율(%)=100-{(베이크치킨너겟 지방함량/유탕치킨너겟 지방함량)×100}[Note] Fat Reduction Rate (%) = 100-{(Baked Chicken Nugget Fat Content / Boiled Chicken Nugget Fat Content) × 100}
본 발명의 오븐에 굽는 방식으로 제조한 본 발명 베이크 치킨너겟은 기름에 튀기지 않아, 유탕처리방식으로 제조한 기존의 치킨너겟 제품 대비 최대 56.5% 수준의 지방 저감 효과가 있는 것으로 분석되었다. 따라서 유탕처리하여 제조된 기존 너겟 제품에 비해 느끼하지 않고 담백한 식미를 제공하는 특징이 있다.
Baking chicken nuggets of the present invention prepared by baking in the oven of the present invention was not fried in oil, it was analyzed that there is a fat reduction effect of up to 56.5% level compared to the existing chicken nuggets manufactured by the lactose treatment method. Therefore, there is a feature that provides a pale taste without feeling compared to the existing nuggets products prepared by milking.
<실험 예2> 코팅용 배터액에 따른 실험 결과Experimental Example 2 Experimental Results According to Batter Solution for Coating
오븐에 가열처리하여 굽는 공정을 통해 가장 바람직한 너겟 제품의 식감을 낼 수 있는 배터액 배합비를 찾아내기 위한 실험을 진행한 결과, 밀가루, 전분 및 난백분말 등의 원료와 물은 중량비 1:2로 혼합한 배터액이 가장 적합한 것으로 도출되었다. 쌀가루를 적용한 배터액을 사용한 제품은 바삭한 식감을 나타내기 보다는 딱딱한 식감을 보여 추구하는 제품의 식감과 다소 거리가 멀었다. 따라서 오븐에 굽는 공정을 통해 치킨 너겟 제품의 바삭한 식감을 확보하기 위해서는 쌀가루를 제외하였다. 본 발명에서 코팅용 배터액의 바람직한 배합비는 밀가루 100g을 기준으로 전분 10~20g, 난백분말 20~30g, 물200~300g이었다.밀가루는 중력분 이상이면 족하고 전분은 예를 들어, 옥수수 전분, 타피오카 전분, 또는 감자 전분 등이 사용될 수 있었다.
As a result of experiments to find the batter mixture ratio that can produce the most desirable nuggets product through the baking process by heating in an oven, raw materials such as flour, starch and egg white powder are mixed in a weight ratio of 1: 2. One batter was found to be the most appropriate. The product using the batter solution with rice flour showed a hard texture rather than a crispy texture, which was far from the texture of the product. Therefore, in order to secure the crispy texture of the chicken nuggets product by baking in the oven, rice powder was excluded. The preferred mixing ratio of the coating batter liquid in the present invention was 10 to 20 g of starch, 20 to 30 g of egg white powder, and 200 to 300 g of water based on 100 g of flour. Starch is sufficient if it is more than gravity and starch is, for example, corn starch, tapioca starch. Or potato starch or the like could be used.
제7단계 : 급속냉동공정Step 7: rapid freezing process
상기 공정의 연속에 의해 제조된 베이크 치킨너겟은 컨베이어를 통해 -35 ~ -40℃의 급속냉동장치로 이송하여 연속된 컨베이어 상단으로 이동되면서 냉각팬에 의해 -10℃ 이하로 냉동시킨다. 제품의 형태 및 크기에 따라 급속냉동 시간은 20~60분이 소요된다.
Baked chicken nuggets produced by the continuation of the process is transferred to a rapid freezing apparatus of -35 ~ -40 ℃ through a conveyor to be moved to the top of the continuous conveyor to be frozen below -10 ℃ by a cooling fan. Depending on the shape and size of the product, the rapid freezing time takes 20 to 60 minutes.
제8단계 : 포장공정Step 8: Packaging Process
상기 냉동공정을 거친 냉동 베이크 치킨너겟은 일정한 중량 단위로 포장제품Frozen bake chicken nuggets that have undergone the freezing process are packaged by a certain weight unit
화한다.
Make up.
본 발명 치킨너겟은 스프레이식 식용유 코팅장치를 사용하여 고형물의 표면에만 균일하게 소량의 식용유를 코팅하여 오븐에 구워 제조함으로써 오일 함유량이 적어 담백하고 깔끔한 맛을 제공할 뿐만 아니라 배터액과 빵가루 코팅물이 오븐에서 고열로 빠르게 가열함으로써 수분이 전이되는 것이 최대한 억제되어 부드럽고 촉촉한 식감과 외피의 바삭한 식감을 유지할 수 있는 뛰어난 효과가 있으므로 육류 가공식품 산업상 매우 유용한 발명인 것이다.The chicken nuggets of the present invention are coated with a small amount of cooking oil only on the surface of the solid using a spray type cooking oil coating device and baked in an oven to produce a light and clean taste with a low oil content, as well as a batter liquid and bread flour coating. It is a very useful invention in the meat processed food industry because it has an excellent effect of maintaining the soft and moist texture and the crispy texture of the outer skin by inhibiting the transfer of moisture to the maximum by rapidly heating the oven at high temperatures.
Claims (7)
상기 단계에서 얻은 반죽을 연속 생산이 가능한 성형기로 고형물을 성형하는 단계와;
상기 단계에서 얻은 성형물의 표면을 오븐전용 배터액으로 코팅하는 단계와;
상기 단계에서 얻은 고형물 표면에 식용유를 코팅하는 단계와;
오븐 가열 장치를 사용하여 굽는 단계와;
가열된 고형물을 급속냉동 하는 단계;
냉동된 고형물을 포장하는 단계를 결합하여 제조됨을 특징으로 하는 베이크 타입의 냉동 치킨너겟 제조방법
Preparing a dough in a mixer by adding refined salt, grain powder or starch, additives and water to the chicken meat;
Molding the solids with a molding machine capable of continuously producing the dough obtained in the step;
Coating the surface of the molding obtained in the step with a batter liquid for oven only;
Coating cooking oil on the surface of the solid obtained in the step;
Baking using an oven heating device;
Quick freezing the heated solid;
Bake-type frozen chicken nuggets manufacturing method characterized in that it is manufactured by combining the steps of packaging the frozen solids
According to claim 1, wherein the dough preparation step is based on 100g of chicken mixed with 0.2 ~ 0.5g of refined salt in a mixer and then mixed grain powder or starch 3 ~ 10g, sodium polyphosphate and black pepper 3 ~ 5g, garlic 0.5 ~ Adding and mixing 2 g and 10-20 g of water
The method of claim 1, wherein the coating step is an oven-only batter liquid containing flour, starch, egg white powder and water.
The method of claim 1, further comprising coating breadcrumbs on the surface of the molded article coated with an exclusive batter liquid after coating with the batter liquid and before coating the cooking oil.
The method of claim 1, wherein the baking step is characterized in that the rapid heating of the solids for 2 to 4 minutes at a temperature of 200 ~ 250 ℃ of the oven to suppress the transfer of internal moisture to the outer shell
The method of claim 1, wherein the coating of the cooking oil comprises using a spray cooking oil spray device.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930011857A (en) * | 1991-12-02 | 1993-07-20 | 에드워드 제이. 모이 | Coating mixes and methods for retaining moisture in meat, poultry and seafood |
| KR950024693A (en) * | 1994-02-25 | 1995-09-15 | 김정순 | Meat products |
| KR20090026708A (en) * | 2007-09-10 | 2009-03-13 | 홍인수 | Process for the production of no trans fat poultry or meat using the oven |
| JP2009125014A (en) | 2007-11-26 | 2009-06-11 | Prima Meat Packers Ltd | Method for producing chicken nugget |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930011857A (en) * | 1991-12-02 | 1993-07-20 | 에드워드 제이. 모이 | Coating mixes and methods for retaining moisture in meat, poultry and seafood |
| KR950024693A (en) * | 1994-02-25 | 1995-09-15 | 김정순 | Meat products |
| KR20090026708A (en) * | 2007-09-10 | 2009-03-13 | 홍인수 | Process for the production of no trans fat poultry or meat using the oven |
| JP2009125014A (en) | 2007-11-26 | 2009-06-11 | Prima Meat Packers Ltd | Method for producing chicken nugget |
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