KR101403044B1 - Fried food consisting of chicken breast and method for manufacturing thereof - Google Patents
Fried food consisting of chicken breast and method for manufacturing thereof Download PDFInfo
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- KR101403044B1 KR101403044B1 KR1020140020202A KR20140020202A KR101403044B1 KR 101403044 B1 KR101403044 B1 KR 101403044B1 KR 1020140020202 A KR1020140020202 A KR 1020140020202A KR 20140020202 A KR20140020202 A KR 20140020202A KR 101403044 B1 KR101403044 B1 KR 101403044B1
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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
-
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
Abstract
Description
본 발명은 닭가슴살 전 및 그 제조방법에 관한 것으로, 더욱 상세하게는 닭가슴살을 이용하여 전을 제조함으로써, 영양가가 뛰어나면서도 맛이 우수한 닭가슴살 식품을 섭취할 수 있도록 하는 닭가슴살 전 및 그 제조방법에 관한 것이다.
The present invention relates to a method of preparing a chicken breast meat and a method of manufacturing the same, and more particularly, to a chicken breast meat meal which is prepared by using a chicken breast to prepare a chicken breast meat food having excellent nutritive value and excellent taste, ≪ / RTI >
최근 여성의 사회 진출 증가 등 생활 패턴의 변화로 인해 바쁜 현대인을 위한 다양한 외식 사업이 대두 되고 있는 추세이며, 이러한 추세에 따라 최근에는 조리 시간을 단축하고, 품질, 영양 및 맛에서도 만족을 주기 위한 다양한 즉석음식의 수요가 증가하고 있다. In recent years, a variety of eateries for busy modern people are on the rise due to changes in lifestyle such as increasing social advancement of women. Recently, according to this tendency, there has been a variety of methods for shortening the cooking time and satisfying quality, nutrition and taste Demand for instant food is on the rise.
한편, 닭고기를 이용한 육류의 소비가 증가일로에 있다. 상기 닭고기는 돼지고기나 쇠고기에 비해 단백질 함량이 높고 지방함량과 콜레스테롤 함량이 비교적 낮을 뿐만 아니라, 연하고 맛과 풍미가 담백하며 조리하기 쉽고 영양가도 높은 것이 특징이다.On the other hand, consumption of meat using chicken is on the increase. The chicken has a high protein content and relatively low fat and cholesterol content compared to pork and beef, and is characterized by softness, taste and flavor, easy to cook, and high nutritional value.
닭고기의 콜레스테롤 함량은 68 내지 80mg/100g으로 다른 식육인 돼지고기(70 내지 105mg/100g)나 쇠고기(125mg/100g)보다 적다. 따라서 닭고기는 성인병 유발을 걱정하는 현대인의 욕구를 충족시키는 육류이기에 그 소비가 증가하고 있다.The cholesterol content of chicken is 68 to 80 mg / 100 g, which is less than other meat products such as pork (70 to 105 mg / 100 g) or beef (125 mg / 100 g). Therefore, the consumption of chicken is increasing because it is the meat that satisfies the needs of the modern people who are worried about causing adult diseases.
더욱이, 닭고기의 부위 중에서 닭가슴살은 단백질이 다른 동물성 식품들에 비해서 월등히 높아 체중조절에 신경을 쓰는 운동선수와 모델 등의 필수 건강식이고, 타육류에 비해서 지방 성분 및 칼로리의 함량이 매우 낮고, 소화흡수 대사시간이 늦어 포만감을 오래 지속시켜 주기 때문에 다이어트나 체중조절이 필요한 회복기 환자, 신체활동량이 적은 노인에게 적합하다. 또한, 닭가슴살에 다량 포함되어 있는 불포화지방산은 피부 건강유지에 반드시 필요한 영양성분으로 육류 중에서도 닭가슴살에서 그 함량이 가장 높고, 소화흡수 대사시간이 늦어 포만감을 오래 지속시켜 주어 체중조절에 도움을 준다. Furthermore, among the chicken parts, the chicken breast is an essential health food such as an athlete and a model who pay much attention to weight control because the protein is much higher than other animal foods. The content of fat component and calorie is very low compared to other meat, It is suitable for the elderly with less physical activity and the convalescent patient who need diet or weight control because they have a long lasting satiety because of the slow absorption metabolism time. Unsaturated fatty acids, which are contained in large amounts in chicken breasts, are essential nutrients to maintain skin health. Among them, they have the highest content in chicken breasts and have a long duration of digestion and absorption metabolism. .
그런데 이러한 닭고기는 가정이나 기타 야외에서 간편하게 섭취할 수 있는 가공품으로는 일부 제품에 한정되어 있어 다양한 요리를 시간과 장소에 구애받지 않고 섭취할 수 없는 문제점이 있다. 따라서, 현대인들에게는 다른 식육보다 닭고기의 섭취가 권장됨에도 불구하고, 다른 식육에 비하여 닭고기의 섭취량이 적다. However, since such a chicken is limited to some products as a processed product which can be easily ingested at home or other outdoors, there is a problem that various dishes can not be consumed regardless of time and place. Therefore, although the consumption of chicken meat is recommended to modern people rather than other meat foods, the intake of chicken meat is smaller than other meat foods.
따라서, 닭고기를 이용한 가공식품이, 대한민국 등록특허 제10-0494120호의 닭가슴살 저지방햄 및 그 제조방법과, 대한민국 등록특허 제10-0457322호의 닭가슴살 떡말이 및 그 제조방법과 같이 제안되었는 바, 현대인들의 다양한 욕구를 충족시키기 위해서는 더욱 다양한 제품의 개발이 필요하다.
Accordingly, a processed food using chicken has been proposed in Korean Patent No. 10-0494120 as a chicken breast low-fat ham and its preparation method, Korean Patent No. 10-0457322 chicken breast meat rice cake and its preparation method, The development of more diverse products is required to meet the various needs of the users.
본 발명의 목적은 닭가슴살을 이용하여 전을 제조함으로써, 영양가가 뛰어나면서도 맛이 우수한 닭가슴살 식품을 섭취할 수 있도록 하는 것이고, 닭가슴살 가공식품을 다양화함은 물론, 즉석 식품으로서 유통될 수 있도록 하는 것이다.
It is an object of the present invention to provide a chicken breast meat food which is excellent in nutritive value and excellent in taste by producing chicken breast meat, and it is intended to diversify the processed food of chicken breast meat, .
상기한 목적을 달성하기 위한 본 발명의 닭가슴살 전은, 원료육인 닭가슴살과, 상기 닭가슴살을 염지처리하는 정제수, 정제염을 포함하여서 되는 염지액과, 상기 닭가슴살에 도포하는 밀가루, 쌀가루, 이들의 혼합 가루 중 어느 하나로 되는 프리 분말과, 상기 프리 분말이 도포된 닭가슴살을 베터링하는 정제수, 찹쌀 가루 및 전란액을 포함하여서 되는 베터액을 포함하여 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention provides a method for producing chicken breast meat comprising the steps of: preparing a chicken breast meat raw material meat, a purified water containing purified water for treating the chicken breast meat, refined salt, flour applied to the chicken breast meat, And a betam liquid containing purified water, glutinous rice flour and egg white to bet on a chicken breast coated with the pre-powder.
상기 닭가슴살 100중량부를 기준으로, 상기 염지액 20~30중량부, 상기 밀가루 5~10중량부, 상기 베터액 65~75중량부만큼 포함하는 것을 특징으로 한다.20 to 30 parts by weight of the drench solution, 5 to 10 parts by weight of the wheat flour and 65 to 75 parts by weight of the betaker liquid are contained based on 100 parts by weight of the chicken breast.
상기 닭가슴살은 5mm의 두께로 절단된 상태이며, 상기 닭가슴살 전은 프라이(fry)되어 급속 동결된 상태인 것을 특징으로 한다.The chicken breasts are cut to a thickness of 5 mm, and the chicken breasts are fried and rapidly frozen.
또한, 본 발명의 닭가슴살 전의 제조방법은 닭가슴살을 준비하는 원료육 준비 단계와, 상기 준비된 닭가슴살을 정제수와 정제염을 포함하여서 되는 염지액으로 처리하는 염지 단계와, 상기 염지된 닭가슴살을 숙성하는 숙성 단계와, 상기 숙성된 닭가슴살을 스팀 조리하는 스팀 조리 단계와, 상기 스팀 조리된 닭가슴살을 절단하는 절단 단계와, 상기 절단된 닭가슴살에 밀가루, 쌀가루 및 이들의 혼합가루 중 어느 하나로 되는 프리 분말을 도포하는 프리더스트 단계와, 상기 프리더스트된 닭가슴살을 정제수, 찹쌀 가루 및 전란액을 포함하여서 되는 베터액으로 베터링하는 베터링 단계와, 상기 베터링된 닭가슴살을 프라이기에서 프라이(fry)하는 프라이 단계와, 상기 프라이된 닭가슴살을 급속 동결하는 단계를 포함하여서 되는 것을 특징으로 한다.In addition, the method of the present invention for preparing chicken breasts may include a raw meat preparing step of preparing chicken breasts, a step of treating the prepared chicken breasts with a saline solution containing purified water and refined salt, A method for producing a chicken breast, comprising the steps of: aging the chicken, cooking the steamed chicken breast, cutting the steam-cooked chicken breast, cutting the chicken breast into flour, rice flour, A pre-dusting step of applying a pre-dusted chicken breast to a pre-dusted chicken breast with a betam liquid containing purified water, glutinous rice flour and egg yolk, and a step of applying the battered chicken breast to a fryer frying the frozen chicken breast, and rapidly freezing the frozen chicken breast.
상기 염지액은 정제수 70~91중량%에 덱스트린 3~10중량%, 타피오카전분 3~10중량% 및 정제염 3~10중량%를 혼합하여서 되는 것이고, 상기 베터액은 정제수 35~45중량%에 찹쌀 가루 15~25중량%를 혼합하고, 이에 다시 전란액 35~45중량%를 혼합하여서 되는 것을 특징으로 한다. The drench solution is prepared by mixing 70 to 91% by weight of purified water with 3 to 10% by weight of dextrin, 3 to 10% by weight of tapioca starch and 3 to 10% by weight of purified salt, 15 to 25% by weight of the powder are mixed, and 35 to 45% by weight of the egg white is mixed again.
상기 숙성 단계는 0~4℃에서 2~4시간 숙성하고, 상기 조리 단계 오븐에서 110~130℃의 온도, 습도 90~95%로 10분간 스팀 조리하며, 상기 프라이 단계는 160~180℃에서 15~25초간 프라이하는 것을 특징으로 한다.
In the fermentation step, the fermentation is performed at 0 to 4 ° C for 2 to 4 hours, and the fermentation is conducted at a temperature of 110 to 130 ° C and a humidity of 90 to 95% for 10 minutes in the cooking step oven. And fry for about 25 seconds.
본 발명에 의하면 영양가가 뛰어나면서도 맛이 우수한 닭가슴살 식품을 섭취할 수 있도록 하고, 닭가슴살 식품을 다양화며, 즉석 식품으로서 유통될 수 있는 장점이 있다.According to the present invention, there is an advantage that a chicken breast meat food excellent in nutritive value and excellent in taste can be ingested, a chicken breast meat food is diversified, and it can be distributed as an instant food.
또한, 닭가슴살의 소비를 증가시켜 국내 양계 농가의 소득을 증대시킬 수 있는 장점이 있다.
Also, there is an advantage of increasing the income of domestic poultry farmers by increasing the consumption of chicken breasts.
도 1은 본 발명의 닭가슴살 전의 제조공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig.
이하, 본 발명의 닭가슴살 전에 대해 상세히 설명한다.Hereinafter, the chicken breast front of the present invention will be described in detail.
본 발명의 닭가슴살 전은, 전의 재료로서 종래 돼지고기나 쇠고기를 이용하여 제조하던 것과는 달리, 지방이 거의 없는 닭가슴살을 이용함으로써, 단백한 맛의 전을 제공할 수 있다.Unlike conventional pork or beef which is conventionally used as a raw material for a chicken breast of the present invention, it is possible to provide a protein taste by using a chicken breast almost free from fat.
특히, 본 발명의 닭가슴살 전은 닭고기의 가공 식품을 다양화한다는 점에 특징이 있는 것으로, 영양가가 뛰어난 닭가슴살의 소비를 증대시키며, 프라이팬, 전자렌지 등을 이용하여 손쉽게 데워 그대로 취식할 수 있는 식품으로서 유통되므로, 바쁜 현대인들에게 편의성을 제공할 수 있다는 점에 특징이 있다.Particularly, the chicken breasts before the present invention is characterized by diversifying the processed foods of chicken, which increases the consumption of chicken breasts with excellent nutritional value and can be easily warmed by using a frying pan, a microwave oven, Because it is circulated as food, it is characterized by being able to provide convenience to busy modern people.
즉, 종래에는 닭고기 가공식품의 개발이 거의 이루어지지 않아 닭고기는 치킨이나, 닭갈비, 그리고 삼계탕 등을 통해서만 소비되어 왔으나, 본 발명은 닭가슴살을 주재료로 하는 가공식품을 제안함으로써, 언제 어디서나 손쉽게 섭취가 가능하여 닭고기의 소비량을 증대시키는 것이다.In other words, conventionally, the development of processed foods for chicken has hardly been developed, and thus the chicken has been consumed only through chicken, chicken ribs, and Samgyetang. However, the present invention suggests processed foods containing chicken breast as a main ingredient, So that the consumption of chicken meat is increased.
이러한 특징을 갖는 본 발명의 닭가슴살 전은, 닭가슴살과, 상기 닭가슴살을 염지처리하는 정제수, 정제염을 포함하여서 되는 염지액과, 상기 닭가슴살에 도포하는 밀가루, 쌀가루, 이들의 혼합 가루 중 어느 하나로 되는 프리 분말과, 상기 프리 분말이 도포된 닭가슴살을 베터링하는 정제수, 찹쌀 가루 및 전란액을 포함하여서 되는 베터(batter)액을 포함하여 이루어지는 것을 특징으로 한다.The chicken breasts of the present invention having such characteristics can be obtained by mixing a chicken liquor, purified water containing purified water for treating the chicken breasts, purified liquor containing purified liquor, wheat flour, rice flour, And a batter liquid containing purified water, glutinous rice flour, and egg yolk to bet on a chicken breast coated with the pre-powder.
여기서, 상기 닭가슴살은 본 발명의 전을 구성하는 주요 재료로서, 전에 단백한 맛을 주는 것은 물론, 풍부한 영양을 제공한다. Here, the chicken breast is a main material constituting the preamble of the present invention, and it gives a rich protein taste and rich nutrition.
그리고 상기 염지액은 상기 닭가슴살을 염지처리하기 위한 것으로 정제수에 정제염을 녹여서 되는 것이며, 닭가슴살 100중량부를 기준으로 20~30중량부만큼 사용된다. 이는 상기 염지액이 너무 많거나 적으면 닭가슴살 전의 간이 맞지 않기 때문이다. The drench solution is prepared by dissolving refined salt in purified water for treating the chicken breasts, and is used in an amount of 20 to 30 parts by weight based on 100 parts by weight of the chicken breasts. This is because if the salt solution is too much or too little, the liver before the chicken breasts will not fit.
상기 닭가슴살에 도포되는 프리 분말은 밀가루, 쌀가루, 이들의 혼합 가루 중 어느 하나로 될 수 있으며, 닭가슴살 100중량부를 기준으로 5~10중량부만큼 사용된다. 이때 상기 프리 분말의 사용량이 5중량부 보다 적으면, 베터액이 충분히 묻지 못하고 10중량부를 초과하면 과량이 되어 프리 분말의 맛이 전에서 느껴지기 때문에 맛과 풍미가 좋지 못하게 된다. The pre-powder applied to the chicken breast may be any one of wheat flour, rice flour, and mixed flour thereof, and is used in an amount of 5 to 10 parts by weight based on 100 parts by weight of the chicken breast. At this time, if the amount of the pre-powder is less than 5 parts by weight, the betam liquid may not be sufficiently applied. If the amount exceeds 10 parts by weight, the excessive amount of the pre-powder may cause the taste of the pre-
또한, 상기 베터액은 프리 분말이 도포된 닭가슴살을 베터링(battering)하는 것으로, 65~75중량부만큼 사용되는데, 이는 전체적인 전의 맛과 풍미를 고려한 것이다.In addition, the betaper liquid battering the chicken breast coated with the pre-powder is used in an amount of 65 to 75 parts by weight, taking into account the overall taste and flavor.
그리고 상기 닭가슴살은 5mm의 두께로 절단된 상태이며, 상기 닭가슴살 전은 프라이되어 급속 동결된 상태로서, 유통되는 것이다.
The chicken breasts are cut into a thickness of 5 mm, and the chicken breasts are fried and rapidly frozen and circulated.
이하 첨부된 도 1은 본 발명에 따른 닭가슴살 전의 제조공정도로서, 이를 참조하여 본 발명의 제조방법에 대해 상세히 설명한다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a manufacturer of a chicken breast according to the present invention.
닭가슴살을 준비하는 원료육 준비 단계와,A raw meat preparing step for preparing a chicken breast,
먼저, 닭가슴살을 준비한다. 이때, 상기 닭가슴살은 국내산으로 하며, 도계 후 48시간이 경과한 신선육으로 준비한다. 그리고 닭 껍질은 제거하여 닭의 비린 맛과 지방 섭취를 줄일 수 있도록 한다.
First, prepare the chicken breast. At this time, the chicken breast is made from domestic meat and prepared with fresh meat that has passed 48 hours after the fermentation. And the chicken skin is removed to reduce the bad taste and fat intake of the chicken.
상기 준비된 닭가슴살을 정제수와 정제염을 포함하여서 되는 염지액으로 처리하는 염지 단계.The prepared chicken breast is treated with a saline solution containing purified water and purified water.
원료육이 준비되면, 이를 염지처리하기 위한 염지액을 준비한다. 상기 염지액은 정제수와 정제염을 포함하여서 된다. 이때 상기 정제수와 정제염은 9:1 중량부 정도로 혼합하여, 정제염이 정제수에 완전히 용해되도록 함이 바람직하다.When the raw meat is prepared, prepare a saline solution to treat the raw meat. The saline solution may include purified water and purified salt. At this time, it is preferable that the purified water and the purified salt are mixed to about 9: 1 part by weight so that the purified salt is completely dissolved in the purified water.
그리고 상기 염지액은 정제염만을 정제수에 용해시켜 사용할 수도 있지만, 이외에도 덱스트린, 타피오카 전분을 더 포함시킬 수도 있는데, 이는 전분 성분을 더 포함함으로써, 염지처리를 더욱 용이하게 할 뿐 아니라, 원료육에 전분 성분 역시 가해져 가공시 더욱 우수한 식감과 맛을 낼 수 있기 때문이다. 이때의 배합비는 정제수 70~91중량%에 덱스트린 3~10중량%, 타피오카전분 3~10중량% 및 정제염 3~10중량%를 혼합하여서 됨이 바람직하나 이를 반드시 제한하는 것은 아니다. 아울러, 이외에도 산화방지제인 구연산나트륨, L-아스코르빈산나트륨, 비타민 E 파우더 등을 첨가할 수도 있고, 향미증진제인 L-글루타민산나트륨, 백설탕, 탄산수소나트륨 등을 추가 첨가할 수도 있는 것으로, 그 부재료를 한정하지 않는다.In addition, deionized starch may be further added to the drip solution, but it may be further added with starch ingredient, which not only facilitates dyed dough treatment, but also includes starch ingredient It is possible to produce a better texture and taste at the time of processing. At this time, the compounding ratio is preferably, but not necessarily, limited to 70 to 91% by weight of purified water, 3 to 10% by weight of dextrin, 3 to 10% by weight of tapioca starch and 3 to 10% by weight of purified salt. In addition, antioxidants such as sodium citrate, sodium L-ascorbate, vitamin E powder and the like may be added, or a flavor enhancer such as sodium L-glutamate, white sugar, sodium bicarbonate or the like may be further added. .
상기와 같이 염지액이 준비되면, 상기 준비된 닭가슴살 100중량부에 준비된 염지액 20~30중량부를 투입하고, 진공텀블러에서 30~50분간 텀블링하여 염지처리한다. 이하에서 설명되는 '중량부'는 상기 닭가슴살 100중량부를 기준으로 한다.
When the drench solution is prepared as described above, 20 to 30 parts by weight of the drench solution prepared in 100 parts by weight of the prepared chicken breast is added, followed by dipping in a vacuum tumbler for 30 to 50 minutes. The 'weight part' described below is based on 100 parts by weight of the chicken breast.
상기 염지된 닭가슴살을 숙성하는 숙성 단계.Aging step of aging the bred chicken breast.
염지가 완료되면, 상기 염지처리된 닭가슴살을 숙성한다. 상기 숙성은 0~4℃에서 2~4시간 동안 진행하는데, 상기 숙성을 통하여 닭가슴살이 더욱 부드러워지고 풍미도 향상되며, 보수성 역시 향상되어 그 식감을 더욱 우수하게 한다. 이때 상기 숙성온도가 0℃보다 낮을 경우 닭가슴살이 냉동되어 오히려 수분이 빠져나가 식감이 딱딱해질 수 있고, 4℃보다 높을 경우 닭가슴살이 변색되거나 부패가 일어날 염려가 있고, 숙성시간이 2시간 미만일 경우 숙성이 충분히 진행되지 않고, 4시간을 초과하면 생산성이 저하되므로, 0~4℃에서 2~4시간 동안 진행함이 바람직하다.
When the poultice is finished, the chicken breast treated with the above-mentioned is aged. The aging is carried out at 0 to 4 ° C for 2 to 4 hours. Through the aging, the chicken breast is smoother, the flavor is improved, and the water retention is also improved, thereby improving the texture. If the aging temperature is lower than 0 ° C, the chicken breasts are frozen and the moisture may escape, resulting in a strong texture. If the aging temperature is higher than 4 ° C, the chicken breasts may be discolored or decayed. If the aging time is less than 2 hours , Aging does not proceed sufficiently. If it exceeds 4 hours, the productivity decreases. Therefore, it is preferable to proceed at 0 to 4 ° C for 2 to 4 hours.
상기 숙성된 닭가슴살을 스팀 조리하는 조리 단계.The cooking step of steam-cooking the aged chicken breast.
숙성이 완료되면, 상기 숙성된 닭가슴살을 스팀 조리한다. 여기서, 상기 스팀 조리는 오븐으로 조리하는 것이며, 오븐의 온도는 110~130℃, 습도는 90~95%로 하여 10분간 스팀으로 익히는 것을 말한다. 이때, 상기 스팀을 이용하여 조리하는 이유는 닭가슴살의 수분이 제거되어 식감이 딱딱해지지 않도록 하기 위한 것이므로, 상기 온도와 습도의 조건을 맞추도록 한다. When the aging is completed, the aged chicken breast is steamed. Here, the steam cooking is to be cooked in an oven, and the temperature of the oven is set at 110 to 130 DEG C and the humidity is set to 90 to 95%, and the steam is cooked for 10 minutes. At this time, the reason why the steam is used for cooking is to prevent moisture from being removed from the chicken breasts to make the food texture hard, so that the temperature and humidity conditions are adjusted.
더욱이, 이 공정을 통해 닭가슴살이 익게 되므로, 가공 후 전자렌지나 프라이팬에 간단히 데우는 것만으로 취식할 수 있다.
Moreover, since the chicken breast is ripened through this process, it can be taken only by simply heating it in a microwave oven or a frying pan after processing.
상기 스팀 조리된 닭가슴살을 절단하는 절단 단계.A cutting step of cutting the steam-cooked chicken breast.
다음으로, 상기 조리된 닭가슴살을 절단한다. 상기 절단 두께는 5mm 정도가 바람직하며, 절단각도는 40~45도, 입수각은 30도 정도가 바람직하나, 상기 절단각도나 입수각을 반드시 제한하는 것은 아니다. 상기 절단 두께를 5mm 정도로 하는 이유는 섭취시 식감이 부드러우면서도 우수한 풍미를 나타낼 수 있는 두께이기 때문이다. Next, the cooked chicken breast is cut. The cutting thickness is preferably about 5 mm, the cutting angle is preferably 40 to 45 degrees, and the receiving angle is preferably about 30 degrees, but the cutting angle and the receiving angle are not necessarily limited. The cutting thickness is set to about 5 mm because the thickness is such that the mouth feel at the time of ingesting is soft but a good flavor is exhibited.
한편, 상기 스팀 조리된 닭가슴살을 절단하기 전, 이를 냉각기에서 단시간 냉각하여 절단할 수도 있는데, 이는 스팀 조리된 상태의 닭가슴살은 절단이 용이하지 않기 때문이다. 따라서, 상기 냉각기의 온도나 시간은 제한하지 않는바, -20~-40℃ 정도에서 10~60분간 냉동할 수 있다.
On the other hand, before cutting the steam-cooked chicken breast, it can be cut by cooling it in a cooler for a short time. This is because cutting of the chicken breast in a state of being cooked with steam is not easy. Therefore, the temperature and the time of the cooler are not limited, and they can be frozen at about -20 to -40 ° C for 10 to 60 minutes.
상기 절단된 닭가슴살에 프리 분말을 도포하는 프리더스트 단계.A pre-dust step of applying a pre-powder to the cut chicken breast.
절단이 완료되면, 상기 절단된 닭가슴살에 프리 분말을 도포한다. 이때 상기 프리 분말은 밀가루, 쌀가루 또는 이들의 혼합 가루로 될 수 있는데, 프리 분말을 닭가슴살에 도포함으로써, 후공정인 베터링 단계 시 베터액이 닭가슴살에 잘 묻혀지는 것이다.When the cutting is completed, a pre-powder is applied to the cut chicken breast. The pre-powder may be flour, rice flour or a mixed powder thereof. When the pre-powder is applied to the chicken breast, the betam liquid is buried well on the chicken breast during the post-bake step.
상기 프리 분말로서 쌀가루를 사용할 경우 더욱 바삭한 전을 제조할 수 있고, 밀가루를 사용할 경우 더욱 부드러운 식감을 제공할 수 있으므로, 취향에 따라 선택적으로 이용한다. 이때, 상기 프리 분말에는 옥수수전분, 미분, 정제염, 난백 분말, 대두단백 분말 등을 추가로 포함시켜, 감칠맛을 더할 수도 있는 것으로, 추가되는 원료를 제한하지 않는다. When rice flour is used as the above-mentioned pre-powder, it is possible to produce a more crisp electric field, and when wheat flour is used, a more soft texture can be provided. At this time, the pre-powder may further include a cornstarch, a fine powder, a refined salt, an egg white powder, a soybean protein powder, and the like.
상기 닭가슴살에 도포되는 프리 분말의 양은 5~10중량부 정도가 바람직한바, 그 양이 5중량부 미만일 경우 닭가슴살에 충분히 도포되지 않아 베터액이 충분히 묻지 않고, 10중량부를 초과할 경우 과량이 되어 프리 분말의 맛이 전에서 느껴져 전체적인 풍미가 떨어질 수 있기 때문이다.
The amount of the pre-powder applied to the chicken breast is preferably about 5 to 10 parts by weight. When the amount is less than 5 parts by weight, the chicken breast is not sufficiently applied, So that the taste of the pre-powder can be felt at the front and the overall flavor may be lowered.
상기 프리더스트된 닭가슴살을 정제수, 찹쌀 가루 및 전란액을 포함하여서 되는 베터액으로 베터링하는 베터링 단계.The pre-dwelling chicken breast is bettered with better liquid containing purified water, glutinous rice flour and egg yolk.
다음으로, 베터액을 제조한 후, 제조된 베터액을 이용하여 상기 프리더스트된 닭가슴살을 베터링한다.Next, after preparing a betam liquid, the pre-dusted chicken breast is bammed with the prepared betam liquid.
여기서, 상기 베터액은 정제수, 찹쌀 가루 및 전란액을 포함하여 이루어진다. 상기 베터액은 정제수에 찹쌀 가루를 충분히 혼합한 후 이에 다시 전란액을 혼합하여서 되며, 그 혼합비는 정제수 35~45중량%, 찹쌀 가루 15~25중량% 및 전란액 35~45중량%로 되는 것이 바람직하다. 이는 찹쌀 가루가 15중량% 미만일 경우 베터액이 너무 묽어 전이 용이하게 프라이되지 않고, 25중량%를 초과할 경우 베터액이 너무 두꺼워져 전체적인 맛이 좋지 못하며, 상기 전란액이 35중량% 미만일 경우 점성이 좋지 못해 닭가슴살에 베터액이 충분히 묻혀지지 않고, 전란액이 45중량%를 초과할 경우 과량이 되어 전체적인 풍미가 저하되기 때문이다.Here, the Better Liquid includes purified water, glutinous rice flour and egg white. The blending ratio of the betam liquid is 35 to 45% by weight of purified water, 15 to 25% by weight of glutinous rice powder and 35 to 45% by weight of egg white powder. desirable. When the glutinous rice powder is less than 15% by weight, the betam liquid is not easily fried, and if it exceeds 25% by weight, the betam liquid becomes too thick and the overall taste is poor. The bacterium solution is not sufficiently buried in the chicken breasts, and when the total volume of the egg whites exceeds 45% by weight, an excessive amount of the bacterium is caused and the overall flavor is lowered.
그리고 상기 베터액에는 이외에도, 복합조미제가 소량(1중량% 미만) 첨가되어 감칠맛을 더할 수도 있는 것으로, 그 추가를 제한하지 않는다.In addition, a small amount (less than 1% by weight) of the compound seasoning agent may be added to the beteter liquid to add a richness taste, and the addition thereof is not limited.
상기와 같이 베터액이 제조되면, 상기 프리더스트된 닭가슴살과 베터액을 베터머신을 이용하여 베터링한다. 여기서, 상기 베터액은 65~75중량부 만큼 사용됨이 그 맛과 풍미에 있어서 가장 바람직하다.
When the betam liquid is prepared as described above, the pre-dusted chicken breast and betam liquid are vetted using a vater machine. Here, the beteter solution is used in an amount of 65 to 75 parts by weight, most preferably in terms of taste and flavor.
상기 베터링된 닭가슴살을 프라이기에서 프라이하는 프라이 단계.A frying step in which the battered chicken breast is fried in a platter.
베터링 후, 상기 베터링된 닭가슴살을 프라이기로 프라이한다. 이때 프라이기의 온도는 160~180℃이고, 시간은 15~25초임이 바람직하며, 유지로는 대두유, 옥수수유와 같은 식물성 유지를 이용한다. 이때 유지의 사용량은 제한하지 않는데, 프라이가 충분히 될 수 있는 정도면 족하며, 예를 들면 50~200중량부 정도 사용할 수 있다.
After betting, the battered chicken breast is fried in a fryer. At this time, the temperature of the plunger is preferably 160 to 180 ° C., the time is preferably 15 to 25 seconds, and the vegetable oil such as soybean oil or corn oil is used as the fat burner. At this time, the amount of oil to be used is not limited, but sufficient amount of fry may be sufficient. For example, about 50 to 200 parts by weight may be used.
상기 프라이된 닭가슴살을 급속 동결하는 단계.Rapid freezing of the fried chicken breast.
그리고 상기 프라이된 닭가슴살을 -50~-35℃에서 1~10시간 동안 급속 동결하고, 이를 밀봉 포장한다. 상기 급속 동결온도가 -50℃ 미만일 경우 과도한 에너지가 소비되며, -35℃보다 높을 경우 동결시간이 길어져 프라이된 닭가슴살, 즉 전의 수분이 날아갈 수 있으므로, -50~-35℃에서 단시간 급속 동결한다.
The fried chicken breast is rapidly frozen at -50 to -35 DEG C for 1 to 10 hours, and then sealed. If the rapid freezing temperature is less than -50 ° C, excessive energy is consumed. If the temperature is higher than -35 ° C, the frozen chicken breast, that is, the moisture before the freezing, .
상기와 같은 제조방법에 따르면, 닭가슴살 전을 완전 조리식품으로써 제조한 후 냉동시켜 유통함으로써, 튀김기, 프라이팬, 전자렌지 등을 이용하여 간단히 데우는 과정만으로 취식이 가능해진다. 아울러, 종래 야채나 쇠고기, 돼지고기만을 이용하여 만들던 전을 닭가슴살을 원료육으로 하여 제조함으로써, 단백한 전을 맛볼 수 있게 되는 장점이 있다. 또한, 닭가슴살이 냉동 가공식품으로서 대량 유통될 수 있게 되어 닭가슴살의 소비를 증가시키는 장점이 있는 것이다.
According to the above-described manufacturing method, the chicken breasts are manufactured as a complete cooked food, and then they are frozen and circulated, so that they can be consumed only by a simple heating process using a fryer, a frying pan, a microwave oven or the like. In addition, there is an advantage in that the chicken breast is used as a raw material for meat, which is made using only vegetables, beef and pork, so that the protein can be tasted. In addition, there is an advantage in that the chicken breast can be distributed in large quantities as a frozen processed food, thereby increasing the consumption of the chicken breast.
이하, 실시예를 통해 본 발명을 설명한다.Hereinafter, the present invention will be described by way of examples.
(실시예 1)(Example 1)
도계 후 60시간이 경과된 신선한 닭가슴살을 껍질을 제거하여 준비한다. Prepare the fresh chicken breast that has passed 60 hours after removing the shell.
다음으로, 정제수 85g에 정제염 5g, 덱스트린 5g, 타피오카전분 5g을 용해하여 염지액을 준비한다.Next, 5 g of purified salt, 5 g of dextrin, and 5 g of tapioca starch are dissolved in 85 g of purified water to prepare a blanched solution.
상기 준비된 닭가슴살 400g에 염지액 100g을 투입한 후, 진공텀블러에서 40분간 텀블링한다. 그리고 이를 2℃의 온도에서 3시간 동안 숙성하고, 숙성된 닭가슴살을 120℃의 온도, 93%의 습도의 오븐에서 10분간 스팀 조리한다. 그리고 스팀 조리된 닭가슴살을 -30℃에서 30분간 냉동한 후, 절단기를 이용하여 절단각 40도, 입수각 30도, 두께 5mm로 절단하고, 절단된 닭가슴살에 밀가루와 쌀가루가 1:1 중량비로 혼합된 프리 분말 30g을 도포한다.100 g of drip solution is put into 400 g of the prepared chicken breast, and then tumbled in a vacuum tumbler for 40 minutes. Then, it is aged at a temperature of 2 ° C for 3 hours, and the aged chicken breasts are steamed in an oven at a temperature of 120 ° C and a humidity of 93% for 10 minutes. Then, the steam-cooked chicken breast was frozen at -30 ° C for 30 minutes, cut with a cutting machine at a cutting angle of 40 °, an intake angle of 30 °, and a thickness of 5 mm. The cut chicken breast was filled with wheat flour and rice flour at a weight ratio of 1: 30 g of the mixed pre-powder is applied.
다음으로, 정제수 110g와 찹쌀 가루 55g를 혼합한 뒤, 여기에 다시 전란액 110g을 혼합하여 베터액 275g을 준비한다. 그리고 베터머신을 이용하여 상기 프리 분말이 도포된 닭가슴살을 베터액으로 베터링한다. 베터링이 완료되면, 프라이기로 대두유 300g을 이용하여 170℃의 온도에서 20초간 프라이한 후, -40℃에서 3시간 동안 급속 냉동하였다.
Next, 110 g of purified water and 55 g of glutinous rice flour were mixed, and then 110 g of egg lye solution was mixed to prepare 275 g of Better solution. Then, using the Veter machine, the chicken breast coated with the above-mentioned pre-powder is betathed. When the batering was completed, 300 g of soybean oil was used as a fryer and fried at a temperature of 170 캜 for 20 seconds, followed by rapid freezing at -40 캜 for 3 hours.
(비교예 1)(Comparative Example 1)
실시예 1과 동일하게 실시하되, 실시예 1의 닭가슴살을 대신하여 정육점에서 구입한 쇠고기 안심을 이용하였다.
The beef tenderloin purchased from a butcher was used in place of the chicken breasts of Example 1, as in Example 1.
(비교예 2)(Comparative Example 2)
실시예 1과 동일하게 실시하되, 실시예 1의 닭가슴살을 대신하여 정육점에서 구입한 돼지고기 안심을 이용하였다.
The same procedure as in Example 1 was carried out except that the pork loin purchased from a butcher was used instead of the chicken breast of Example 1.
(실험예 1) 관능실험(Experimental Example 1) Sensory test
상기 실시예 1, 비교예 1 및 비교예 2를 프라이팬에 5g의 대두유를 두르고 약한 불에서 2분간 데우고, 이에 대한 관능 검사를 하였다. 관능검사는 맛, 향, 기호도로 구분하여 5점 척도법을 이용하여 평가하였다. 연령과 성별을 고려하여 10 대 ~ 40 대 성인 남녀를 각각 연령대별로 10 명씩 총 40명을 선발하였다.The above Example 1, Comparative Example 1, and Comparative Example 2 were heated in a frying pan for 2 minutes with 5 g of soybean oil in a frying pan, and the sensory test was performed. The sensory evaluation was divided into taste, flavor, and preference, and was evaluated using the 5 - point scale method. A total of 40 men and women were selected for each age group from 10 to 40 in consideration of age and gender.
* 관능 검사 수치(5: 아주 좋음, 0: 아주 나쁨)
* Sensory test value (5: very good, 0: very bad)
상기 표 1의 결과로 볼 때, 본 발명의 실시예 1이 종래의 쇠고기나 돼지고기를 이용한 전에 비해, 맛, 향, 기호도 면에서 종합적으로 우수한 것을 알 수 있었다.
From the results of Table 1, it can be seen that Example 1 of the present invention is superior to conventional beef or pork in terms of taste, flavor, and taste.
이상, 본 발명을 바람직한 실시 예를 사용하여 상세히 설명하였으나, 본 발명의 범위는 특정 실시 예에 한정되는 것은 아니며, 첨부된 특허청구범위에 의하여 해석되어야 할 것이다. 또한, 이 기술분야에서 통상의 지식을 습득한 자라면, 본 발명의 범위에서 벗어나지 않으면서도 많은 수정과 변형이 가능함을 이해하여야 할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the present invention.
Claims (6)
상기 준비된 닭가슴살을 정제수와 정제염을 포함하여서 되는 염지액으로 처리하는 염지 단계와,
상기 염지된 닭가슴살을 숙성하는 숙성 단계와,
상기 숙성된 닭가슴살을 스팀 조리하는 스팀 조리 단계와,
상기 스팀 조리된 닭가슴살을 절단하는 절단 단계와,
상기 절단된 닭가슴살에 밀가루, 쌀가루 및 이들의 혼합가루 중 어느 하나로 되는 프리 분말을 도포하는 프리더스트 단계와,
상기 프리더스트된 닭가슴살을 정제수, 찹쌀 가루 및 전란액을 포함하여서 되는 베터액으로 베터링하는 베터링 단계와,
상기 베터링된 닭가슴살을 프라이기에서 프라이하는 프라이 단계와,
상기 프라이된 닭가슴살을 급속 동결하는 단계를 포함하되,
상기 염지액은 정제수 70~91중량%에 덱스트린 3~10중량%, 타피오카전분 3~10중량% 및 정제염 3~10중량%를 혼합하여서 되는 것이고,
상기 베터액은 정제수 35~45중량%에 찹쌀 가루 15~25중량%를 혼합하고, 이에 다시 전란액 35~45중량%를 혼합하여서 되는 것을 특징으로 하는 닭가슴살 전의 제조방법.
A raw meat preparing step for preparing a chicken breast,
Treating the prepared chicken breast with a saline solution containing purified water and purified water,
An aging step of aging the bred chicken breast,
A steam cooking step of steam-cooking the aged chicken breast,
A cutting step of cutting the steam-cooked chicken breast,
A pre-dusting step of applying a pre-powder, which is one of wheat flour, rice flour and mixed flour thereof, to the cut chicken breast,
A pre-dwelling chicken breast is bathered into better liquid containing purified water, glutinous rice flour and egg yolk,
A frying step of frying the battered chicken breast in a plunger,
Rapidly freezing the fried chicken breast,
The drench solution is prepared by mixing 70 to 91% by weight of purified water with 3 to 10% by weight of dextrin, 3 to 10% by weight of tapioca starch and 3 to 10% by weight of purified salt,
Wherein the beteter liquid is prepared by mixing 15 to 25% by weight of glutinous rice powder with 35 to 45% by weight of purified water, and mixing 35 to 45% by weight of the total egg yolk solution.
상기 숙성 단계는 0~4℃에서 2~4시간 숙성하고,
상기 조리 단계 오븐에서 110~130℃의 온도, 습도 90~95%로 10분간 스팀 조리하며,
상기 프라이 단계는 160~180℃에서 15~25초간 프라이하는 것을 특징으로 하는 닭가슴살 전의 제조방법.
6. The method of claim 5,
The aging step is aged at 0 to 4 ° C for 2 to 4 hours,
In the cooking step oven, steam is cooked at a temperature of 110 to 130 ° C and a humidity of 90 to 95% for 10 minutes,
Wherein the frying step comprises frying at 160 to 180 DEG C for 15 to 25 seconds.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101568738B1 (en) * | 2014-08-28 | 2015-11-12 | 주식회사 사세통상 | Fried food consisting of chicken breast of regular shape and method for manufacturing thereof |
| KR101640578B1 (en) | 2015-11-25 | 2016-07-18 | 김민재 | Manufacturing method of chicken breast processed product and chicken breast processed product by the method |
| KR101856408B1 (en) * | 2017-02-09 | 2018-05-09 | 이동 | Manufacturing method of boiled meat using chicken meat |
| KR101899712B1 (en) | 2017-02-15 | 2018-09-17 | 이동 | Manufacturing method of chicken leg for barbecue |
| KR102034101B1 (en) | 2019-02-18 | 2019-10-18 | 이정숙 | Manufacturing method for noodle using chicken breast |
| KR102092598B1 (en) * | 2019-09-20 | 2020-03-24 | 롯데지알에스 주식회사 | A method of manufacturing chicken breast processed food, which has a thin thickness and improved texture through compression, and a chicken breast processed food manufactured through the manufacturing method |
| KR102197398B1 (en) * | 2020-04-29 | 2021-01-04 | 주식회사 장스푸드 | Manufacturing Method of Chicken cuisine |
| KR102245788B1 (en) * | 2020-08-27 | 2021-04-27 | 롯데지알에스 주식회사 | Manufacturing method of fried dorsal-incised whole chicken |
| KR20220032167A (en) * | 2020-09-07 | 2022-03-15 | 영 남 황 | method for producing Tijimi containing rice flour,chicken breast and cheese |
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| KR20040049190A (en) * | 2002-12-05 | 2004-06-11 | 백경순 | The fried food chicken for magic ball and the manufacture method |
| KR100930067B1 (en) | 2009-06-18 | 2009-12-08 | 주식회사 동해식품 | The manufacturing method of chicken chip and chicken chip |
| KR20130115928A (en) * | 2012-04-13 | 2013-10-22 | 윤금희 | Rice powder cutlet and manufacturing method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101568738B1 (en) * | 2014-08-28 | 2015-11-12 | 주식회사 사세통상 | Fried food consisting of chicken breast of regular shape and method for manufacturing thereof |
| KR101640578B1 (en) | 2015-11-25 | 2016-07-18 | 김민재 | Manufacturing method of chicken breast processed product and chicken breast processed product by the method |
| KR101856408B1 (en) * | 2017-02-09 | 2018-05-09 | 이동 | Manufacturing method of boiled meat using chicken meat |
| KR101899712B1 (en) | 2017-02-15 | 2018-09-17 | 이동 | Manufacturing method of chicken leg for barbecue |
| KR102034101B1 (en) | 2019-02-18 | 2019-10-18 | 이정숙 | Manufacturing method for noodle using chicken breast |
| KR102092598B1 (en) * | 2019-09-20 | 2020-03-24 | 롯데지알에스 주식회사 | A method of manufacturing chicken breast processed food, which has a thin thickness and improved texture through compression, and a chicken breast processed food manufactured through the manufacturing method |
| KR102197398B1 (en) * | 2020-04-29 | 2021-01-04 | 주식회사 장스푸드 | Manufacturing Method of Chicken cuisine |
| KR102245788B1 (en) * | 2020-08-27 | 2021-04-27 | 롯데지알에스 주식회사 | Manufacturing method of fried dorsal-incised whole chicken |
| KR20220032167A (en) * | 2020-09-07 | 2022-03-15 | 영 남 황 | method for producing Tijimi containing rice flour,chicken breast and cheese |
| KR102445967B1 (en) | 2020-09-07 | 2022-09-21 | 황영남 | method for producing Tijimi containing rice flour,chicken breast and cheese |
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