KR101442090B1 - Food material set for cooking steamed chicken - Google Patents

Abstract

The present invention relates to a food ingredient set for cooking steamed chicken. More specifically, the present invention relates to a food ingredient set for cooking steamed chicken which can be easily cooked at home, wherein raw chicken, glass noodles, vegetables, and steamed chicken sauce are separately packed, and the glass noodles are dried. By means of the present invention, raw chicken, glass noodles, vegetables, and steamed chicken sauce which are food ingredients needed to cook steamed chicken are separately packed in appropriate amounts, so that anybody can easily cook steamed chicken at home. The glass noodles are especially dried, so that a consumer can experience the same taste and elastic texture of steamed chicken as in a steamed chicken specializing restaurant, even when the steamed chicken has been cooked at home after a long period from the packing date.

Description

{Food material set for cooking steamed chicken}

BACKGROUND OF THE INVENTION 1. Field of the Invention [0002] The present invention relates to a steamed chicken cooking food set which can be easily cooked at home.

Chicken is soft and tasty and flavorful compared to meat, easy to cook and high in nutritional value, so it is widely used in cooking all over the world. Chicken is more protein than beef, 20.7g out of 100g, fat 4.8g, 126kcal of heat, which produces a lot of vitamin B2. In addition, it contains calcium 4mg, phosphorus 302mg, vitamin A 40I.U., vitamin B1 0.09mg, vitamin B2 0.15mg and so on. Also, chicken is delicious because it has glutamic acid. It contains various amino acid and nucleic acid flavor components and gives strong, fresh taste.

Protein is a nutrient that performs essential functions of the body. It plays a role of skeleton and prevents various diseases. In chicken breast, 22.9% of protein is much higher than other animal foods. Therefore, an athlete interested in weight control It is used as a necessary health food for women such as models. In addition, chicken meat is a protein-rich meat to help the brain grow, not only the role of the skeleton in maintaining the body, but also to prevent the formation of cell tissue, various diseases. Chicken, rich in essential amino acids, also stimulates the activity of neurotransmitters and helps to overcome stress.

On the other hand, chicken meat is delicate, soft and digested and absorbed, making it a good source of protein for dynamically active young people and beauty seekers as well as for children and people with stomach weakness.

Fats play a role in energy storage and appetite, but they have a higher calorie than other nutrients. Chicken fat is concentrated in the skin of a soft, but tender chicken, so you can cook it together, but if you are reluctant to fat, you can remove the oil and remove the skin. The breasts of the chicken are very low in fat content (1.2%) and can be kept in a soft white state to maintain their physical strength, which is highly recommended for dieters. In addition, the fat in the chicken contains a linoleic acid, which has a preventive effect of arteriosclerosis and heart disease, and it lowers the cholesterol level. It is also suitable for the food for the child and the elderly or the patient.

Chicken is lower in calories than other meats, and is suitable for middle-aged people who are worried about weight gain, who are adjusting, who are recovering, and white-collar workers with low physical activity. Compared to other meats, chicken is the most expensive protein and amino acid at the same cost, so eating chicken can reduce the calorie intake accordingly.

Essential fatty acids and unsaturated fatty acids are essential nutrients to maintain skin health and are the highest among meat because they contain more than 16% of chicken breast and leg fat. Unsaturated fatty acids and linoleic acid in chicken meat not only inhibit the development of cancer, but also help prevent joint disease and heart disease.

Among the various recipes of chicken, steam chicken dishes are showing great growth in recent years. Steamed chicken is our traditional food derived from Andong. It is highly nutritious. It differs from chicken doritang in terms of its seasonings and ingredients. For example, it is a food that boils for 25 minutes at high temperature by putting sauce containing chili as main ingredient in various vegetables, jujube,

On the other hand, due to the change of residential space such as common houses and the tendency of nuclear family, modern people 's eating habits are changing in the direction of simplicity and convenience. Therefore, various types of products such as instant food and semi-material food are being launched and activated, and the usage rate and frequency of users are rapidly growing. As the leisure time increases, Eating out culture is increasing. Also, due to the development of communication technologies such as mobile phones and the Internet, there is an increasing tendency for food delivery services to be ordered at home and delivered to the home. Also, products and recipes that meet convenience and simplicity are favored even if they try to cook at home, and the tendency is strong in developed countries.

However, such a food culture satisfies convenience and convenience, but instant, instant food is pointed out to health problems such as obesity, and eating out culture is caused by a series of food fluctuations, false indication of origin, and immoral behavior of some restaurants, And dissatisfaction with the food of the restaurant.

Therefore, for some consumers, especially housewives with children, consumers are increasingly insisting on direct cooking at home until they are backing the mass trend. In particular, in order to cook chicken dishes at home, you must first make a diet and buy the ingredients that fit your diet. When you try to buy ingredients for steamed chicken, you do not sell as many ingredients as you need for cooking, so the problem is with the remaining ingredients.

Recently, there has been developed a set of steamed chicken for domestic use which is made up of ingredients for steamed chicken cooking so that it can be easily cooked and eaten at home, and some products are currently in circulation.

However, the existing steamed chicken set for domestic use is packaged in the form of a packed product, which is packaged without water, so that if the steamed chicken is cooked at home for more than three days from the date of manufacture of the product during distribution, There is a problem that the mouthfeel deteriorates considerably.

Accordingly, the inventor of the present invention has developed a household steamed chicken set which can be easily cooked by anyone at home and can feel the taste and texture equivalent to eating at a steamed chicken specialty restaurant even if cooked at home.

The present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a home-made steamed chicken set which can be easily cooked by anyone at home, and can feel the same taste and resilience of the instant- The purpose is to provide.

The present invention relates to a set of food ingredients for cooking steamed chicken, and more specifically, a set of food ingredients for steamed chicken cooking which can be easily cooked at home, comprising a raw chicken, a vermicelli, a vegetable and a steamed chicken sauce, The present invention relates to a food ingredient set for cooking steamed chicken.

In the present invention, the content of the raw chicken, the bean curd, the vegetable and the steamed chicken sauce is not particularly limited, but it is preferably 15 to 25% by weight of the raw chicken, 40 to 50% by weight of vegetables and 30 to 40% by weight of steamed chicken sauce.

In the present invention, the vegetable is not particularly limited, but preferably includes onion, carrot and leek, and may include onion, carrot and spinach in some cases.

In addition, in the present invention, the steamed chicken sauce can be any steamed chicken sauce including soy sauce, peanut, sugar and water commonly used in steamed chicken cooking, but can be steamed chicken sauce including soy sauce, And wheat flour. In some cases, the steamed chicken sauce may further preferably contain ginseng, chopped garlic and pepper.

Another aspect of the present invention relates to a method for manufacturing a steamed chicken using the set of food ingredients for cooking steamed chicken according to the present invention. More specifically, the raw chicken and steamed chicken sauce of the food ingredients of the steamed chicken cooking ingredients are placed in a container containing water, step; Further boiling the potatoes and the surface of the pot at the time of boiling the water in the container for 7 to 10 minutes; Further adding vegetables and boiling for 3 to 6 minutes.

In the present invention, the vegetables are not particularly limited, but include onions, carrots and leeks, and in some cases, onions, carrots and spinach.

According to the set of ingredients for cooking the steamed chicken of the present invention, it is possible to cook the steamed chicken easily at home, since the raw chicken, the bean curd, the vegetables, and the steamed chicken sauce, By using the instant noodles, even if it is cooked at home with much time passed from the date of manufacture during the distribution process, it has the effect of feeling the taste equivalent to eating at the specialty restaurant of steamed chicken and elastic texture.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

The present invention relates to a set of food ingredients for cooking steamed chicken, and more specifically, a set of food ingredients for steamed chicken cooking which can be easily cooked at home, comprising a raw chicken, a vermicelli, a vegetable and a steamed chicken sauce, The present invention relates to a food ingredient set for cooking steamed chicken.

In the present invention, the raw chicken refers to a chicken that has not been cooked after being caught by a chicken, and it is preferable to remove the chicken skin and fat when packing the raw chicken, and cut and pack the chicken in a size suitable for eating.

In the present invention, the surface of the dry sugar bean has been produced through a process such as kneading, dipping, sizing, freezing, thawing and drying using starch such as sweet potato starch, potato starch and corn starch as a main ingredient. In particular, It is not necessary to pack the dough that has been previously dumped in water, such as a set of food ingredients, but to include the dumpling which is not called water, as a food ingredient, so that the food is cooked at home while a lot of time has passed since the date of manufacture during the distribution process Even if you eat steamed chicken at a restaurant, you can feel the texture of the vermicelli.

The content of the raw chicken, the bean curd, the vegetable, and the steamed chicken sauce is not particularly defined in the steamed chicken cooking food set according to the present invention. However, in order to maximize the rich taste of the steamed chicken by various food ingredients harmoniously mixed, 40 to 50% by weight of vegetables, and 30 to 40% by weight of steamed chicken sauce.

In the present invention, the vegetables are not particularly limited. However, it is preferable to include onion, carrot and leek to improve the rich taste of the steamed chicken. In some cases, it may include onion, carrot and spinach.

In addition, in the present invention, the steamed chicken sauce can be any steamed chicken sauce including soy sauce, peanut, sugar and water commonly used in steamed chicken cooking, but it can deeply and easily impregnate the sauce into the inside of steamed chicken meat, It is preferable to further include yams and wheat flour in a steamed chicken sauce containing soy sauce, peanut, sugar and water to enhance the texture and taste of the steamed chicken. As described above, when yams and wheat flour are added to the steamed chicken sauce, the sauce can be easily and deeply impregnated into the inside of the steamed chicken meat by the attraction force and viscosity of yam and wheat flour.

In the present invention, the yam is preferably a powder obtained by pulverizing root roots of yams. Yams are the roots of yams (Dioscorea japonica Thunb), perennials, and have thick, long tuberous roots in the ground. The stem is thin and long and hovers up another grass or tree. Each branch has two leaves facing each other and elongated egg-shaped. The base part spreads widely and forms a heart shape. It has long petiole and is flat with no sawtooth on the edge. The female flower and the male flower bloom separately and grow in the shape of a spike on the peduncle that grows from the leaf axil. Isaac gathered with female flowers hangs down and the flower of a male flower stands straight. The diameter of the flower is around 2mm and the color is white. Juju (珠 芽) is formed on the axil of leaves and when it falls to the ground, it grows into new grass. After the flower is finished, the fruit is made up of three wings. Usage site mainly uses root roots as medicinal materials. Yams are decapitated in autumn or early spring, peeled and then dried in the sun or fire, then chopped and chopped. Root of root of yam contains glycosides such as yomogenin, creptogenin and diosgenin. So, it has efficacy such as nausea, vomit, and branch, and it is good for lung and spleen. Examples of diseases include pulmonary tuberculosis, diabetes mellitus, enuresis, semen depletion, fatigue, large intestine, and frequent urination. These yams contain starch, mucilaginous, saponin and a lot of vitamins. In other words, it has sticky characteristics by the mucus component, which is contained in massively in yams.

In addition, the wheat flour is made by powdering the end portion of the wheat. The flour is milled in large scale by the pulp mill in the mill, and the amount of flour obtained for the raw wheat is generally 70 to 75%. These flour are classified into strong, semi-strong, gravitational and pulverulent. According to their characteristics, they are classified as bread making, Flour contains a protein called gluten. So, when making dough with flour, these gluten molecules combine together like a net to make the dough resilient. As a result, small carbonated pores can be preserved in a stable structure, which is mainly used to complete soft tissue breads and cakes.

In the present invention, the sauteed chicken sauce can be deeply and easily impregnated into the inside of the steamed chicken meat by using the wheat flour which has the slime component as described above and contains the yam and gluten protein and makes the dough elastic structure.

In addition, the steamed chicken sauce preferably further comprises ginseng, chopped garlic, and pepper. The ginseng may be ginseng or red ginseng liquid or powder, and such ginseng may be included with the yams according to the present invention to enrich the nutritional components of the sauce. In addition, the minced garlic may be ground by crushing garlic peeled off, and such minced garlic is preferable because it can further enhance the taste and flavor of the steamed chicken.

In the present invention, the sauteed chicken sauce may be prepared by mixing soy sauce, peanut, sugar, and water and heating them to prepare a soy sauce sauce, and then mixing the prepared yam sauce with yam powder and wheat flour. It can be prepared by further mixing ginseng, chopped garlic and red pepper in soy sauce mixed with wheat flour. The yam powder and wheat flour are preferably mixed in a weight ratio of 1: 9 to 9: 1.

It is preferable that the set of food ingredients for steamed chicken cooking according to the present invention be delivered using an ice box containing ice packs during delivery in order to keep the freshness of the ingredients as long as possible.

In another aspect of the present invention, there is provided a method for manufacturing a steamed chicken using the steamed chicken cooking food set according to the present invention. More specifically, the raw chicken and steamed chicken sauce in the food ingredients of the steamed chicken cooking food set are placed in a container containing water, step; Further boiling the potatoes and the surface of the pot at the time of boiling the water in the container for 7 to 10 minutes; Further adding vegetables and boiling for 3 to 6 minutes.

In the present invention, when the water in the container containing the raw chicken and steamed chicken sauce is boiled, the potatoes and the dried persimmons are further added and boiled for 7 to 10 minutes as described above. .

In the steamed chicken manufacturing method according to the present invention, the vegetables are not particularly limited, but it is preferable to include onion, carrot and leek in order to bring out the abundant taste of the steamed chicken. In some cases, onion, carrot and spinach . ≪ / RTI >

The present invention may be better understood by the following examples, which are for the purpose of illustrating the invention and are not intended to limit the scope of protection defined by the appended claims.

Example 1: Preparation of steamed chicken using a set of ingredients for steamed chicken cooked with the raw sugar as a food material (3 days from the date of manufacture to the refrigerated state)

Three days after the date of manufacture, according to one embodiment of the present invention, the set of food ingredients for steamed chicken consists of 1000 g of raw chicken, 200 g of dried sugar, 460 g of vegetables (onion, carrot, and leek), and 340 g of steamed chicken sauce.

First, the raw chicken and steamed chicken sauce were put into a container containing 5 cups (about 850 ml) of water with a paper cup and boiled.

When the water in the container was boiled, it was boiled for about 10 minutes with the prepared potatoes and the sugar beans.

After boiling for 10 minutes as above, more vegetables including onion, carrot and leek were added and the boiled chicken was further boiled for 5 minutes.

Example 2: Preparation of steamed chicken using a set of steamed chicken cooked food materials containing dried persimmon as a food material (6 days from the date of manufacture to the refrigerated storage state)

6 days after the date of manufacture, according to one embodiment of the present invention, the set of food ingredients for steamed chicken consists of 1000 g of raw chicken, 200 g of sugar beans, 460 g of vegetables (onion, carrot and leek) and 340 g of steamed chicken sauce. Is the same as the first embodiment.

Comparative Example 1: Preparation of steamed chicken using a set of food ingredients for steamed chicken cooked with water as a food ingredient (3 days from the date of manufacture to the refrigerated state)

(Except for using a set of food ingredients for steamed chicken cooking (three days from the date of manufacture to the state of refrigerated storage) containing water as the food material instead of the steamed chicken cooking food set containing the dry sugar bean as a food material in Example 1 , Chicken broth was prepared in the same manner as in Example 1 above.

Comparative Example 2: Preparation of steamed chicken using a set of food ingredients for steamed chicken cooked with water as a food material (6 days from the date of manufacture to the refrigerated state)

(Except for using a set of steamed chicken cooking food materials (from the date of manufacture to the refrigerated state for 6 days) containing water as a food material instead of the steamed chicken cooking food set containing the dried persimmon surface as a food material in Example 2 Was prepared in the same manner as in Example 2 above.

Experimental Example 1: Evaluation of the elasticity of the steamed chicken meat surface and the sensory evaluation on the taste of steamed chicken

Each of the sides of the steamed chicken prepared according to Examples 1 and 2 and Comparative Examples 1 and 2 was subjected to repeated pulling and pulling by holding both ends thereof to evaluate the degree of elasticity of each face.

In addition, the taste, flavor, and taste of the whole chicken of the steamed chicken were evaluated.

For 30 men and women in their 30s and 40s, the steamed chicken of the examples and comparative examples was cooked and tasted, and then the taste and flavor of the instant and the satisfaction of the whole steamed chicken were evaluated. The taste and flavor of the instant steamed chicken, Were evaluated on a scale of 10 according to the scale of 10 points, and the scores of the scores were shown in Table 1.

Elasticity The taste of the present Flavor of the moment Overall likelihood Example 1 9.1 8.0 8.5 9.0 Example 2 9.1 8.0 8.5 8.8 Comparative Example 1 7.5 7.7 7.1 7.5 Comparative Example 2 5.3 5.1 4.9 5.4

As shown in Table 1, according to Examples 1 and 2 of the present invention, the elasticity of the present invention is higher than that of Comparative Examples 1 and 2 corresponding to each other, and not only provides a resilient texture, It can be seen that the preference for the whole steamed chicken is better than those of Comparative Examples 1 and 2.

While the present invention has been particularly shown and described with reference to preferred embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be apparent to those skilled in the art that changes may be made.

Claims (7)

In a set of ingredients for steamed chicken cooking which can be easily cooked at home,
Raw chicken, vermicelli, vegetables, and steamed chicken sauce,
The above-mentioned face is a non-water-
The steamed chicken sauce further comprises yam powder and wheat flour containing soy sauce, peanut, sugar and water and pulverized roots of yam, wherein the yam powder and wheat flour are mixed at a weight ratio of 1: 9 to 9: 1 Steamed chicken food ingredients set.
The method according to claim 1,
Wherein the content of raw chicken, vermicelli, vegetables, and steamed chicken sauce is 15 to 25% by weight of the raw chicken, 40 to 50% by weight of vegetables, and 30 to 40% by weight of steamed chicken sauce.
The method according to claim 1,
Wherein the vegetable comprises onion, carrot and leek.
The method according to claim 1,
Wherein the vegetable comprises onion, carrot and spinach.
delete The method according to claim 1,
Wherein the steamed chicken sauce further comprises ginseng, chopped garlic, and red pepper.
A method for manufacturing a steamed chicken using the steamed chicken cooking food set according to any one of claims 1 to 4,
Boiling the raw chicken and steamed chicken sauce in a container containing water in the ingredients of the steamed chicken cooking food set;
Further boiling the potatoes and the surface of the pot at the time of boiling the water in the container for 7 to 10 minutes;
Adding an additional vegetable and further boiling for 3 to 6 minutes.