KR101642106B1 - Manufacturing method of stock using chicken breast - Google Patents

Abstract

The present invention relates to a method of producing broth using chicken breast. According to the present invention, the method of producing broth using chicken breast is characterized by including: a first step of adding 100-500 parts by weight of water, 20-40 parts by weight of radish juice, 5-15 parts by weight of rice wine, 5-20 parts by weight of garlic, and 0.1-1 parts by weight of salt to 100 parts by weight of chicken breast, and performing a primary heating at 95-120°C for 30 minutes to 2 hours; a second step of mashing the chicken breast heated in the first step and an extract solution into 100-200 mesh size to obtain mashed chicken breast; a third step of adding 1-10 parts by weight of a fermented liquor made from a mixture of liquid yeast and oats, to 100 parts by weight of the mashed chicken breast obtained in the second step, and performing fermentation at 30-50°C for 3-10 hours to thereby obtain fermented chicken breast; and a fourth step of performing a secondary heating on the fermented chicken breast obtained in the third step at 95-120°C for 2-7 hours. According to the present invention, it is possible to provide a broth of new taste having good nutrition, no bad smell of chickens, a delicious savory flavor, and a clear color.

Description

{Manufacturing method of stock using chicken breast}

More particularly, the present invention relates to a method for producing broth by using a chicken breast, and more particularly, to a method for producing broth by using a chicken breast, which comprises grinding a chicken breast which has been subjected to a first heat treatment, adding a mixture of a nutrient solution and oats, The present invention relates to a method for producing chicken broth having excellent nutritive and savory flavor.

Generally, broth used in broth cooking is prepared by adding various kinds of spices such as garlic, onion, and kelp to raw materials such as anchovy, shellfish, beef, bone, pig bone, shellfish and chicken, This is widely known. In order to manufacture such broth in each home, there are disadvantages that it is costly and time-consuming to prepare the ingredients. Therefore, there is an increasing number of consumers who use already prepared commercial broth, such as seasonings and powder soup, to use broth for cooking more easily .

In recent years, among the above-mentioned raw materials having a relatively low price, a chicken having a rich flavor is widely used. In Korean Patent No. 10-1189893, chicken is cooked with chicken as a main raw material, 300 parts by weight of water, 20 to 50 parts by weight of a herb fermentation broth fermented with lactic acid bacteria, and 5 to 10 parts by weight of salt were mixed with 100 parts by weight of the ground meat of the crushed chicken, And stirring and aging the fermented broth at a temperature in the range of 50 to 50 ° C for 5 to 10 hours.

In addition, in Korean Patent No. 10-1226314, chicken bones and common tea extracts, hwanggi, mulberry, jujube, gugija, ginger, whole garlic and onion were added, heated at 700-800psi pressure, boiled for 10-20 minutes, And a method for producing general carrageenan chicken broth using a general tea extract or the like containing a step of obtaining and filtering.

However, the conventional chicken soup made by Korean Patent No. 10-1189893 has a disadvantage in that the flavor of the fermented broth is strong and the inherent flavor and richness of chicken soup are offset, and the chicken soup produced by Korean Patent No. 10-1226314 It is disadvantageous that flavor and flavor are not suitable to be used in common soup and soup by using seaweed which is strong in incense of general tea extract and various oriental medicines.

In addition, the conventional chicken meat-based broth is produced from broiler chickens containing mainly bones or using chicken bones except for meat, as in the above-mentioned patented technology. The chicken broth, which is full of texture, The method of producing broth using breast meat has not yet been developed variously.

The chicken breast is the muscle that covers the chest on the wing and beak of the chicken, and it has the feature that it has the most lean mass and does not contain bones. The breasts are made up only of white muscle fibers, and the color is light pink or white, and the muscle fiber bundle is thin and smooth and extends in a uniform direction. Breast meat contains the most protein instead of the least fat content of the chicken, which contains more essential amino acids such as methionine than beef. Chicken breasts have almost no fat content and are rich in protein, so they have a low calorie of about 102kcal per 100g. Therefore, chicken breasts are widely used as diet foods. However, since it is composed only of white muscle fiber, the loss of juice is easily occurred, and even if the heating is slightly passed, the texture may become stupid. Therefore, the chicken breasts are not popular among the chicken portions despite the high nutrition.

In order to increase the utilization of such protein-rich chicken breasts, the inventor of the present invention has found that the chicken breasts are salvaged by hot water extraction and proteolytic degradation process by the yeast extract and have a deep flavor and excellent nutrition, , Which is a high-quality chicken breast soup.

The object of the present invention is to provide a chicken breast meat having good nutrition, a fragrant flavor, a deep taste and a high degree of preference by using a chicken breast which has a light taste,

In order to accomplish the above object, the present invention provides a method for producing broth using chicken breasts, comprising 100 to 500 parts by weight of water, 20 to 40 parts by weight of juice, 5 to 15 parts by weight of sake, 5 to 15 parts by weight of garlic, And 0.1 to 1 part by weight of salt are added and the mixture is subjected to a first heat treatment at 95 to 120 ° C for 30 minutes to 2 hours; A step 2 of grinding the chicken breast and the extract which have been heat-treated in step 1 to 100 to 200 mesh to obtain a chicken breast dressing; 1 to 10 parts by weight of a mixed fermentation broth of a nutrient solution and oats is added to 100 parts by weight of the chicken breast meat obtained in the above step 2, and the mixture is fermented at 30 to 50 ° C for 3 to 10 hours to obtain a fermented chicken breasts step; And a fourth step of subjecting the fermented chicken breasts obtained in step 3 to a secondary heat treatment at 95 to 120 ° C for 2 to 7 hours.

The koji solution of the third step is characterized in that 50 to 200 parts by weight of water is added to 100 parts by weight of the koji powder and mixed well, followed by filtration on cottonseed.

The oats of the step 3 are melted and washed, poured water so that the oats are submerged, soaked for 30 minutes to 2 hours, removed water, and boiled for 30 to 1 hour at 95 to 120 ° C.

The fermentation broth of the nuruk liquid and the oat in the above step 3 is prepared by mixing the content of the koji solution and the oats at a ratio of 1: 1 to 3, grinding it at 100 to 200 mesh, fermenting at 25 to 35 ° C for 2 to 8 hours .

The broth produced using the chicken breasts produced according to the present invention is excellent in nutrition, can not provide nutrition of the chicken, has a deep and refreshing taste, and can provide fresh taste broth having a bright color.

The broth produced using the chicken breast produced according to the present invention is not susceptible to offensive odors, and thus can be used in a variety of soup dishes such as soup, soup, cold soup, and the like.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing the manufacturing process of broth using the chicken breast of the present invention. FIG.

The method of producing broth using chicken breast according to the present invention is characterized in that 100 to 500 parts by weight of water, 20 to 40 parts by weight of juice, 5 to 15 parts by weight of sake, 5 to 20 parts by weight of garlic and 0.1 To 1 part by weight of a first heat treatment at 95 to 120 ° C for 30 minutes to 2 hours; A step 2 of grinding the chicken breast and the extract which have been heat-treated in step 1 to 100 to 200 mesh to obtain a chicken breast dressing; 1 to 10 parts by weight of a mixed fermentation broth of a nutrient solution and oats is added to 100 parts by weight of the chicken breast meat obtained in the above step 2, and the mixture is fermented at 30 to 50 ° C for 3 to 10 hours to obtain a fermented chicken breasts step; And a fourth step of subjecting the fermented chicken breasts obtained in step 3 to a secondary heat treatment at 95 to 120 ° C for 2 to 7 hours.

Collagen contained in chicken meat makes the skin elastic and healthy, so it is good for skin beauty, it helps to prevent osteoporosis. It is rich in proteins that help grow the meat compared with other meats. It helps brain activities. It has good digestive nutrients and it is good for postpartum recovery. It contains linolenic acid among unsaturated fatty acids, so it plays a role in suppressing the development of cancer, and also helps prevent arteriosclerosis and heart disease. In addition, chicken meat is thin and soft, and fat and connective tissues are not contained in the muscle fibers, so digestion and absorption are good, so it is a good nutritional food for the elderly, children, and convalescent patients who are uncomfortable.

Particularly, since the chicken breast is composed only of white muscle fiber, the juice is easy to get juiced by heating. Therefore, when the chicken is consumed with meat, the texture of the chicken is not preferable because it is cooked by heating. However, , The amino acid components that make up the flavor of the chicken breast are better able to enhance the deep flavor.

In the above step 1, the addition of the juice concentrate is intended to remove the nutrients unique to the chicken breasts, to eliminate the odor and soften the meat quality so that the juice can be well fed. If it exceeds the above range, If it is added below the above range, it is undesirable because it has the effect of removing the nutrition of chicken from broth and softening meat quality.

It contains amylase and diastera which decompose starch and contains proteinase, protease, lipase and lipase. It helps to soften meat and promotes digestion in the body. It prevents coughing, increases circulation of body, alleviates cough, sputum, bronchial inflammation, and is known to have good efficacy in skin care.

The addition of sake in step 1 above is intended to remove the nourishment inherent in the chicken breast and to eliminate the odor. If the above range is exceeded, the sake flavor of the sake is strong and it is undesirable. When added below the above range, It is not preferable because it has the effect of eliminating the ingrownness.

Cheongju means 'clear drinking', which is fermented and filtered by using rice, leaven and water as raw materials. It plays a role of eliminating the characteristic fish smell of chicken breasts, and the duckbane ingredient contained in sake And helps to relieve fatigue.

The addition of garlic in the above step 1 is intended to remove the nutrients unique to chicken breasts and to improve the tastiness. If it exceeds the above range, the flavor of garlic is strong and it is not preferable. If it is added below the above range, It is undesirable because it has the effect of removing the ingrownness of the chicken.

Garlic contains 60% of moisture, 20% of carbohydrate, 303% of protein, 0.4% of fat, 0.92% of fiber and 13.4% of ash, and various kinds of vitamin B1, B2, vitamin C, glutamic acid, calcium, iron, phosphorus, zinc, selenium, Nutrients are contained, and representative aline is a sulfur compound. Algin does not have any scent, but when the garlic texture is broken, allysine, which is a self-defense substance in the tissue, reacts to produce a self-defense substance, alicin, which gives off a spicy taste and a bad smell , Allysine has a strong antiseptic and antibacterial action, kills food poisoning bacteria and kills Helicobacter pylori causing gastric ulcer. In addition, alicin helps digestion, boosts immunity, lowers cholesterol levels, expands blood vessels, improves blood circulation, helps insulin secretion, is also effective in diabetes, combines with vitamin B1 to turn into alitiamin, It is said to be helpful for reinforcement. Therefore, garlic helps to absorb nutrients of the rich vitamin B1 in the chicken breast.

The chicken breast and the extract which have been heat-treated in the above step 1 are ground to 100 to 200 mesh to obtain a chicken breast crush. This is to make the chicken breast crust protein more easily decomposed by grinding.

In the broth of the present invention, 1 to 10 parts by weight of a mixture of a nutrient solution and oats is added to 100 parts by weight of the chicken breast meat obtained in the above step 2, and the mixture is fermented at 30 to 50 ° C for 3 to 10 hours Is a traditional alcoholic fermentation agent that decomposes and saccharates starches of grated cereal grains (glutinous rice, rice, barley, wheat, corn, sorghum, etc.) used as main ingredients during fermentation and fermentation of sake, And is an important raw material for sugar fermentation and alcohol fermentation. Fungi in yeast produce starch degrading enzymes and proteolytic enzymes during fermentation.

In addition, oats are similar to barley grains, which are more than twice as high in protein as other grains. Although sugar is less than rice, fat is twice as much as brown rice, and fibrin is more abundant than brown rice. It is said that oat meal, which is enjoyed by many people in Europe as an energy-rich cereal, was first made in Scotland. Oats are made with pure white powder and mixed with milk to make them like porridge. Oat removes harmful cholesterol in the human body and is known to have excellent blood pressure lowering effect, making it the best food for obese people. It is known to digest well and has a high vitamin B content.

In the fermentation broth of the nourishing liquid and the oat in the third step, the koji liquid is obtained by adding 50 to 200 parts by weight of water to 100 parts by weight of the yeast powder, mixing well, and filtering the cottonseed oil.

The koji powder used in the koji solution may be commercially available koji powder, and the koji used in the present invention is wheat 100% koji powder manufactured by JEONG WOO BUSAN CO., LTD.

After the oats have been washed off the oats from the mixed fermentation broth of the nuruk liquid and oats in the above 3 stages, the oats are poured to such an extent that the oats are submerged, and they are soaked for 30 minutes to 2 hours. Then, the water is removed, 1 hour.

The fermentation broth of the nuruk liquid and the oat in the above step 3 is prepared by mixing the content of the koji solution and the oats at a ratio of 1: 1 to 3, grinding it at 100 to 200 mesh, fermenting at 25 to 35 ° C for 2 to 8 hours .

The mixed fermentation broth of the nutmeg solution and oats is mixed with the nutrient solution and the oats, and the fermented product is fermented at 25 to 35 ° C for 2 to 8 hours. The fermentation process is proceeded so that the starch of the oats is changed into sugar, So that the color of the light-emitting diode can be made brighter.

It is preferable that the nutrient solution and the oat mixture are mixed at a ratio of 1: 1 to 3: 1, and most preferably the content of the nutrient solution and oats is 1: 2 .

As described above, a fermented broth of yeast and oats is added to chicken breast meat and fermented at 30 to 50 ° C for 3 to 10 hours. The starch degrading enzyme and protease Alcohol, carbon dioxide and amino acid by decomposing oat starch and chicken breast protein. In this process, the sweetness and richness of the broth are improved, and it plays a role of eliminating the nourishment of chicken breasts, It also serves to brighten the color of the broth.

It is preferable that 1 to 10 parts by weight of the mixture of the nutmeg solution and oats is added to 100 parts by weight of the chicken breast meat. If the fermented broth is added below the above range, the sweetness and richness of broth are less, If it exceeds, the taste of the yeast and oats will not be preferable because the flavor of the chicken broth is lowered and the flavor is reduced.

In the above step 3, the protein of the chicken breasts is more easily degraded through a four-step process of heating the fermented chicken breasts obtained by fermentation with the mixed fermentation liquid of nourishing liquid and oats at 95 to 120 ° C for 2 to 7 hours The richness can be increased, and the fermentation process can be terminated.

And then filtered through the four steps as described above to complete the broth using the chicken breast of the present invention.

The broth produced according to the present invention may be provided in the form of a concentrated extract obtained by concentrating the same at a concentration of about 5 to 10 times, or in the form of a lyophilized powder.

Various edible spices, preservatives and food additives including pepper, salt, soy sauce, sugar, organic acid, mustard, onion, onion, ginger juice and the like may be added to the prepared broth.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the following embodiments are merely examples of the present invention for demonstrating the structure and effects of the present invention, and the present invention is not limited to the following embodiments.

≪ Example 1 >

To 5 kg of washed chicken breasts (Haimin) were added 15 L of water, 1 L of juice, 500 mL of sake, 500 g of garlic and 30 g of salt, heated at 100 ° C for 1 hour, and then the heated chicken breast and soup were finely ground with 150 mesh Thereafter, to 10 kg of the above-ground chicken breast meat crumbs, 500 g of a fermented broth of a mixture of a nourishing liquid and oats mixed with a 1: 2 ratio of a nutrient solution and an oat was added, followed by fermentation at 30 ° C for 5 hours to obtain a chicken breast fermentation product And the fermented chicken breast was heated at 100 DEG C for 4 hours to obtain broth of the chicken breast of the present invention.

≪ Example 2 >

To 5 kg of washed chicken breasts (Haimin) were added 15 L of water, 1 L of juice, 500 mL of sake, 500 g of garlic and 30 g of salt, heated at 100 ° C for 1 hour, and then the heated chicken breast and soup were finely ground with 150 mesh Then, 10 kg of the ground chicken breast meat crumbs was added with 1 kg of a nutrient broth mixed with 1: 2 ratio of nuruk juice and oats, and 1 kg of an oat mixed fermentation broth, followed by fermentation at 30 ° C for 5 hours to obtain a chicken breast fermented product , And the fermented chicken breasts were heated at 100 DEG C for 4 hours to obtain broth of the chicken breast of the present invention.

≪ Example 3 >

To 5 kg of washed chicken breasts (Haimin) were added 15 L of water, 1 L of juice, 500 mL of sake, 500 g of garlic and 30 g of salt, heated at 100 ° C for 1 hour, and then the heated chicken breast and soup were finely ground with 150 mesh Then, 10 kg of the crushed chicken breast meat crumbs was added with 500 g of a nutrient mixed fermentation broth and a mixture of a nourishing liquid and a mixture of oats and oat at a ratio of 1: 3, and the mixture was fermented at 30 ° C for 5 hours to obtain a chicken breast fermentation product , And the fermented chicken breasts were heated at 100 DEG C for 4 hours to obtain broth of the chicken breast of the present invention.

<Example 4>

To 5 kg of washed chicken breasts (Haimin) were added 15 L of water, 1 L of juice, 500 mL of sake, 500 g of garlic and 30 g of salt, heated at 100 ° C for 1 hour, and then the heated chicken breast and soup were finely ground with 150 mesh Then, 10 kg of the ground chicken breast meat crumbs was added with 1 kg of a nutrient broth mixed with 1: 3 ratio of nuruk juice and oats, and 1 kg of an oat mixed fermentation broth, followed by fermentation at 30 ° C for 5 hours to obtain a chicken breasts fermented product , And the fermented chicken breasts were heated at 100 DEG C for 4 hours to obtain broth of the chicken breast of the present invention.

&Lt; Comparative Example 1 &

15 kg of water was added to 5 kg of chicken breast (Harim), and the mixture was heated at 100 ° C for 1 hour. Then, the heated chicken breast and soup were finely ground with 150 mesh, and 10 kg of the ground chicken breast crush was heated at 30 ° C Allowed to stand for 5 hours, and then heated at 100 DEG C for 4 hours to obtain chicken broth.

&Lt; Comparative Example 2 &

To 5 kg of chicken breast (Harim), 15 L of water, 1 L of juice, 500 mL of sake, 500 g of garlic and 30 g of salt were added and heated at 100 ° C for 1 hour. The heated chicken breast and soup were finely ground with 150 mesh, 10 kg of the ground chicken breast crush was allowed to stand at 30 DEG C for 5 hours and then heated at 100 DEG C for 4 hours to obtain chicken broth.

&Lt; Test Example 1 >

Sensory test

5: very good, 4: good, 3: good, and 5: fairly good in terms of taste, color, and overall acceptability for the male and female of 10 to 60 years old according to the broth produced by Examples 1 to 4 and Comparative Examples 1 and 2 of the present invention : Usually, 2: not good, 1: not very good ', 5: not at all, 4: almost not, 3: slightly fanned, 2: much fanned, 1: The sensory test was performed by the 5 point scaling method. The results are shown in Table 1 below.

Sensory test result division  flavor  Color  Good Overall likelihood Example 1 4.3 4.5 4.5 4.4 Example 2 4.1 4.3 4.6 4.3 Example 3 4.2 4.0 4.5 4.2 Example 4 4.0 4.2 4.5 4.2 Comparative Example 1 2.8 3.2 2.9 2.8 Comparative Example 2 3.3 3.3 3.7 3.6

As a result of the sensory test, the taste, color, enthusiasm and overall acceptability of the broth produced by Examples 1 to 4 were higher than those of Comparative Examples 1 to 2. The ratio of the nutrient solution to the oat was 1: 2 Taste and color were higher in preference.

&Lt; Test Example 2 &

Free amino acid content measurement

The content of amino acids such as aspartic acid, glutamic acid, glycine, and beta alanine, which gives a rich flavor in order to compare the flavor of broth with respect to 100 g of broth prepared by Examples 1 to 4 and Comparative Examples 1 and 2 of the present invention And the average value of the rotation measurements), and the results are shown in Table 2.

Free amino acid content measurement result (unit: mg%) Free amino acid Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Aspartic acid 39.3 38.4 38.9 38.0 31.3 32.5 Glutamic acid 78.3 74.6 74.9 73.0 57.4 60.7 Glycine 56.7 52.0 53.8 52.1 39.3 40.1 Beta alanine 45.4 42.7 44.6 41.7 31.0 31.4

As a result of measurement of the free amino acid content, the content of free amino acid in the broth produced by Examples 1 to 4 of the present invention was higher than that of Comparative Examples 1 to 2 as a whole.

Therefore, the broth of the present invention using chicken breasts is superior in nutrition to taste, color, nutrition, overall taste, etc., compared to broth using conventional chicken, and can produce a light, It is expected to be able to provide new broth.

Claims (5)

100 to 500 parts by weight of water, 20 to 40 parts by weight of juice, 5 to 15 parts by weight of sake, 5 to 20 parts by weight of garlic and 0.1 to 1 part by weight of salt are added to 100 parts by weight of chicken breasts, A first step of performing a first heat treatment for 2 hours;
A step 2 of grinding the chicken breast and the extract which have been heat-treated in the above step 1 to 100 to 200 mesh to obtain a chicken breast dressing;
1 to 10 parts by weight of a mixed fermentation broth of nourishing liquid and oats is added to 100 parts by weight of chicken breast meat obtained in the above step 2 and fermented at 30 to 50 ° C for 3 to 10 hours to obtain a fermented chicken breasts, ; And
And a fourth step of subjecting the fermented chicken breast obtained in step 3 to a second heat treatment at 95 to 120 ° C for 2 to 7 hours.
The method according to claim 1,
Wherein the nutrient solution of step 3 is prepared by adding 50 to 200 parts by weight of water to 100 parts by weight of the yeast powder, mixing the mixture well, and filtering the mixture to obtain a chicken breast.
The method according to claim 1,
Wherein the oat is removed from the ovum and the oat is poured to such an extent that the oats are submerged for 30 minutes to 2 hours and then the water is removed and the chicken is boiled at 95 to 120 ° C for 30 to 1 hour. .
The method according to claim 1,
The fermentation broth of the nuruk liquid and the oat in the above step 3 is prepared by mixing the content of the koji and the oats at a ratio of 1: 1 to 3, grinding it at 100 to 200 mesh, fermenting at 25 to 35 ° C for 2 to 8 hours The method of manufacturing broth using chicken breast.
A broth produced using a chicken breast produced according to any one of claims 1 to 4.

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