KR101917983B1 - Rice powder for chicken using rice flour and manufacturing method thereof - Google Patents
Rice powder for chicken using rice flour and manufacturing method thereof Download PDFInfo
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- KR101917983B1 KR101917983B1 KR1020180049763A KR20180049763A KR101917983B1 KR 101917983 B1 KR101917983 B1 KR 101917983B1 KR 1020180049763 A KR1020180049763 A KR 1020180049763A KR 20180049763 A KR20180049763 A KR 20180049763A KR 101917983 B1 KR101917983 B1 KR 101917983B1
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- rice
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- powder
- chicken
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- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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Abstract
Description
본 발명은 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 계육에 잘 밀착되게 하며 계육의 겉면에서 고소하고 바삭한 식감을 제공할 뿐만 아니라 몸에 유용한 영양소를 제공하면서 소화율을 높일 수 있도록 한 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 및 그 제조방법에 관한 것이다.The present invention relates to a rice powder for an oven-baked chicken using a rice flour and a method for preparing the same, more particularly, to provide a rice flour suitable for use in an oven, The present invention relates to a rice powder for an oven-baked chicken using a rice flour so as to increase the digestibility and a method for producing the same.
일반적으로 치킨은 대한민국 국민에 있어 남녀노소를 불문하고 누구나 좋아는 대표 간식이다.Generally, chicken is a representative snack for Korean people regardless of whether they are young or old.
이러한 치킨은 초기에 내장을 제거하고 표면에 기름을 발라 구운 전기구이 통닭을 시작으로 밀가루 치킨 파우더를 입혀 기름에 튀긴 형태의 후라이드 치킨이 대표적인 치킨으로 자리매김하였고, 이어 시장의 차별화된 요구에 따라 양념치킨, 간장치킨 오븐치킨, 파닭치킨 등으로 기술적 진보가 이루어지고 있으며, 최근에는 치밥까지 탄생하고 있다.These chickens were initially fried chicken with an electric grilled chicken, grilled with powdered chicken powder, and fried chicken in the form of fried chicken, as a representative chicken. Then, according to different demands of the market, Chicken, Soy Chicken Oven Chicken, Chicken Chicken, etc. have been made technologically and recently, Chibab has been born.
이와 같이, 치킨 시장의 트렌드는 다양한 소비자의 입맛과 니즈에 따라 더욱 다양화 되고 있다.Thus, the trend of the chicken market is diversified according to the taste and needs of various consumers.
하지만, 치킨은 대부분이 기름에 튀겨서 조리되는 대표적인 음식으로서, 대중들에게 많은 사랑을 받고 있지만, 기본적으로 콜레스테롤의 함유량이 높고 치킨을 튀길 때 사용되는 기름의 산폐도에 대한 불신이 날로 심화되고 있는 실정에 있다.However, most of the chicken is cooked by frying in oil, and it is loved by the public. However, there is a growing disbelief in the degree of cholesterol content and the degree of oil clotting that is used when frying chicken. .
또한, 건강식을 중요시하는 현대인들은 건강에 도움이 되면서도 새롭고 차별화된 맛을 느낄 수 있는 새로운 치킨의 등장을 원하고 있다.In addition, modern people who care about healthy foods want a new chicken that can help health and feel new and different taste.
한편, 종래 일반적으로 가장 많이 사용되는 치킨 파우더는 밀가루를 주재료로 사용하는 것으로서, 상기 밀가루에는 글루텐 성분이 들어있어 설사와 소화불량 등의 알레르기 반응을 유발함은 물론 소화율이 좋지 않은 단점을 가지고 있다.On the other hand, the most commonly used chicken powder uses flour as a main ingredient, and the flour contains gluten components, which causes allergic reactions such as diarrhea and indigestion, as well as a disadvantage that digestibility is poor.
이와 더불어, 종래 사용되는 치킨 파우더는 재료의 성분에 관계없이 대부분이 후라이드 치킨과 같은 튀김 치킨용의 파우더로 사용되고 있어 산폐도를 갖는 기름이 스며듦에 의해 건강에 유용하지 않다.In addition, conventionally used chicken powder is mostly used as a powder for fried chicken such as fried chicken regardless of the ingredient of the material, and is not useful for health because it permeates the oil having the degree of covering.
본 발명은 상술한 종래의 문제점을 해소 및 이를 감안하여 안출된 것으로서, 계육에 잘 밀착되게 하며 계육의 겉면에서 고소하고 바삭한 식감을 제공할 뿐만 아니라 몸에 유용한 영양소를 제공하면서 소화율을 높일 수 있도록 한 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 및 그 제조방법을 제공하는데 그 목적이 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art and to provide a food product which can be closely adhered to chickens and provide a crispy texture, And an object of the present invention is to provide a rice powder for an oven-baked chicken using rice flour and a method for producing the same.
본 발명은 튀김유에 튀기지 않는 조리법을 갖게 하면서도 계육에 잘 밀착되어 누릉지처럼 고소하고 바삭한 식감을 내는 피를 형성케 함으로써 후라이드 치킨을 먹는 식감을 발휘할 수 있게 하며, 현대인의 건강을 좋게 하는 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 및 그 제조방법을 제공하는데 그 목적이 있다.The present invention provides a recipe that does not fry in frying oil but is closely adhered to chicken meat to form a blood that produces a crispy texture and sucks like a fried chicken, thereby enabling to exhibit a feeling of eating fried chicken, And to provide a method for producing the rice powder for roasting chicken.
본 발명은 유해물질 및 이물질이 없는 깨끗한 오븐 구이 치킨용 쌀파우더를 제조 및 친환경 처리된 치킨용 쌀파우더를 제조할 수 있도록 한 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 및 그 제조방법을 제공하는데 그 목적이 있다.The present invention provides a rice powder for oven-baked chicken using a rice flour for preparing a rice powder for a clean oven-baked chicken free from harmful substances and foreign matter, and for producing an eco-friendly processed rice powder for chicken, and a method for producing the same. .
상기의 목적을 달성하기 위한 본 발명에 따른 쌀가루를 이용한 오븐구이 치킨용 쌀파우더는, 쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부, 양념 2~3중량부를 포함하는 혼합 조성으로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the rice powder for an oven-grilled chicken using rice flour according to the present invention comprises 10 to 15 parts by weight of brown rice flour, 5 to 10 parts by weight of glutinous rice flour, 5 to 10 parts by weight of rice flour, 10 to 10 parts by weight, 3 to 5 parts by weight of barley powder, and 2 to 3 parts by weight of seasoning.
여기에서, 상기 양념은 강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상으로 이루어지며; 상기 천연감미료는 스테비아추출물, 감초추출물, 감차추출물, 토마틴추출물, 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것이며; 상기 천연색소는 치자가루, 단호박가루, 옥수수가루, 파프리카가루 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것일 수 있다.Here, the sauce is composed of a liquid phase mixed with turmeric, salt, natural sweetener, vanilla oil and natural coloring matter; Wherein the natural sweetener is a mixture of one or more selected from stevia extract, licorice extract, decanter extract, tocotin extract, honey, maple syrup, molasses, xylitol and erythritol; The natural coloring matter may be a mixture of any one or two or more selected from the group consisting of gardenia powder, corn meal, corn meal and paprika powder.
또한, 상기의 목적을 달성하기 위한 본 발명에 따른 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 제조방법은, (A) 쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료를 각각 세척하는 단계; (B) 상기 세척한 각각의 곡물 재료를 각각의 정제수에 담가 4~5시간 동안 침지시키는 단계; (C) 상기 침지단계를 마친 각각의 곡물 재료에 대해 수분을 제거하는 단계; (D) 상기 수분이 제거된 각각의 곡물 재료를 롤러분쇄기에서 1차 분쇄하는 단계; (E) 상기 1차 분쇄를 마친 각각의 곡물 재료 및 이에 혼합할 양념을 칭량하되, 쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부, 양념 2~3중량부의 조성으로 칭량하는 단계; (F) 상기 칭량을 마친 각각의 곡물 재료와 양념을 믹서기에 투입하여 혼합하는 단계; (G) 상기 곡물 재료와 양념이 혼합된 상태의 양념혼합곡물을 롤러분쇄기를 통해 2차 분쇄하는 단계; (H) 상기 2차 분쇄를 마친 양념혼합곡물가루를 채분쇄기에서 3차 분쇄하여 양념이 혼합된 미분의 치킨용 쌀파우더로 만드는 단계;를 포함하여 제조되는 것을 특징으로 한다.According to another aspect of the present invention, there is provided a method for preparing rice powder for an oven-baked chicken using rice flour, comprising the steps of: (A) washing grain materials of rice, brown rice, glutinous rice, (B) immersing each of the washed cereal materials in each of the purified water for 4 to 5 hours; (C) removing moisture for each grain material after the immersion step; (D) firstly grinding each of the grain materials from which the moisture has been removed in a roller mill; (E) Weigh out each of the above-mentioned first crushed cereal material and the seasoning to be mixed, wherein 10 to 15 parts by weight of brown rice flour, 5 to 10 parts by weight of glutinous rice flour, 5 to 10 parts by weight of rice flour, 10 to 10 parts by weight, 3 to 5 parts by weight of barley powder, and 2 to 3 parts by weight of seasoning; (F) adding the weighed grain materials and seasoning to a blender and mixing them; (G) Secondarily grinding the seasoning mixed grains in a state where the grain material and seasoning are mixed through a roller grinder; (H) a step of finely crushing the seasoned mixed grain powder after the second milling in a crusher to prepare a rice powder for chicken with a seasoning mixed with seasonings.
여기에서, 상기 (A)단계에서는, 쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료를 각각 세척한 후, 상기 곡물 재료 각각에 대해 코코넛오일에 볶아주거나 또는 식초에 30분 내지 2시간 동안 담가두는 과정을 수행하며; 상기 (E)단계에서는, 강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상의 양념을 칭량하되, 양념을 형성하는 전체중량에 있어 강황 1~3중량부, 소금 0.5~1중량부, 천연감미료 1~1.5중량부, 바닐라오일 0.5~2중량부, 천연색소 0.3~1중량부로 조성하며, 상기 천연감미료는 스테비아추출물, 감초추출물, 감차추출물, 토마틴추출물, 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것이고, 상기 천연색소는 치자가루, 단호박가루, 옥수수가루, 파프리카가루 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것일 수 있다.In step (A), the grain materials of rice, brown rice, glutinous rice, barley and rice are respectively washed and then fried in coconut oil or dipped in vinegar for 30 minutes to 2 hours Performing the posting process; In step (E), liquid seasonings mixed with turmeric, salt, natural sweetener, vanilla oil and natural coloring are weighed, and 1 to 3 parts by weight of turmeric, 0.5 to 1 part by weight 1 to 1.5 parts by weight of a natural sweetener, 0.5 to 2 parts by weight of a vanilla oil, and 0.3 to 1 part by weight of a natural colorant. The natural sweetener is selected from the group consisting of Stevia extract, licorice extract, Sis, xylitol and erythritol. The natural coloring matter may be a mixture of any one or two or more selected from the group consisting of gardenia flour, corn meal, corn flour and paprika flour.
여기에서, 상기 정제수는 살균수 또는 알칼리 이온수를 사용할 수 있다.Here, sterilized water or alkaline ionized water may be used as the purified water.
본 발명에 따르면, 쌀가루를 이용하므로 계육에 잘 밀착시킬 수 있고 조리시 계육의 겉면에서 고소하고 바삭한 식감을 제공할 수 있으며, 몸에 유용한 영양소를 제공하면서 소화율은 높이고 알레르기 반응은 없앨 수 있는 유용함을 달성할 수 있다.According to the present invention, since rice flour is used, it can be closely adhered to chicken meat, can provide a crispy texture and a crispy texture on the surface of chicken meat at the time of cooking, provides useful nutrients to the body while enhancing the digestibility and eliminating the allergic reaction Can be achieved.
본 발명은 오븐구이 조리법을 이용하여 튀김유에 튀기지 않는 조리법을 갖게 하면서도 계육에 잘 밀착되어 조리시 누릉지처럼 고소하고 바삭한 식감을 내는 피를 형성할 수 있고 후라이드 치킨을 먹는 식감을 발휘할 수 있으며, 현대인의 건강을 좋게 하는 쌀가루를 이용한 오븐구이 치킨용 쌀파우더를 제공한다.The present invention provides a recipe not to be fried in a frying oil by using an oven roasted recipe, but it can be closely adhered to chicken meat to form a blood that is crispy, crispy, and eating a fried chicken when cooked. We provide rice powder for oven-baked chicken using rice flour for good health.
본 발명은 유해물질 및 이물질이 없는 깨끗한 치킨용 쌀파우더를 제조할 수 있고, 친환경 처리된 치킨용 쌀파우더를 제조할 수 있는 유용함을 달성할 수 있다.INDUSTRIAL APPLICABILITY The present invention can produce a clean rice powder for chicken without harmful substances and foreign matter, and it is possible to produce the rice powder for eco-friendly processed chicken.
도 1은 본 발명의 실시예에 따른 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 제조방법을 나타낸 개략적 공정 순서도이다.
도 2는 본 발명의 실시예에 따른 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 제조방법에 사용되는 정제수를 위한 살균수 생성기를 나타낸 블록 구성도이다.FIG. 1 is a schematic flowchart showing a process for producing rice powder for an oven-baked chicken using rice flour according to an embodiment of the present invention.
FIG. 2 is a block diagram showing a sterilizing water generator for purifying purified water used in a rice powder manufacturing method for an oven-baked chicken using rice flour according to an embodiment of the present invention.
본 발명에 대해 첨부한 도면을 참조하여 바람직한 실시예를 설명하면 다음과 같으며, 이와 같은 상세한 설명을 통해서 본 발명의 목적과 구성 및 그에 따른 특징들을 보다 잘 이해할 수 있게 될 것이다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. The present invention will become more apparent from the following detailed description when taken in conjunction with the accompanying drawings.
본 발명의 실시예에 따른 쌀가루를 이용한 오븐구이 치킨용 쌀파우더는, 쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부, 양념 2~3중량부를 포함하는 혼합 조성으로 이루어진다.The rice powder for an oven-grilled chicken using rice flour according to an embodiment of the present invention is prepared by mixing 10-15 parts by weight of brown rice flour, 5-10 parts by weight of glutinous rice flour, 5-10 parts by weight of rice flour powder, 3 to 5 parts by weight of barley powder, and 2 to 3 parts by weight of seasoning.
여기에서, 상기 쌀은 백미라 할 것인데, 단백질, 탄수화물, 식이섬유, 비타민, 미네랄, 필수아미노산, 필수지방산, 항산화물질 등의 많은 영양소를 제공할 수 있고, 특히 당질은 복합당질로서 우리 몸에 기본 에너지원인 포도당을 공급해주는 역할을 하는데, 포도당의 공급은 두뇌발달에 필요한 필수 영양분으로서 쌀이 제공하는 단백질은 단백가가 높고 높은 소화율을 제공할 수 있다.The rice may be a white rice, and it can provide many nutrients such as proteins, carbohydrates, dietary fiber, vitamins, minerals, essential amino acids, essential fatty acids and antioxidants. Especially, It serves as an energy source of glucose. The supply of glucose is an essential nutrient for brain development. Protein provided by rice can provide a high protein digestibility and a high digestibility.
상기 현미는 벼에서 왕겨를 제거한 상태로 과피 및 종피 등의 겨층을 제거하지 않은 상태의 쌀로서, 식이섬유가 풍부하고 당뇨 및 다이어트에 좋으며, 장의 연동운동을 자극해 변비해소에 좋고, 옥타코사놀 성분이 글리코겐의 저자양을 증가시켜 쉽게 피로를 느끼지 않게 도와주며, 중금속을 배출해주는 효능이 있고 베타시토스테롤 성분이 콜레스테롤 수치를 낮춰주므로 혈관성질환을 예방할 수 있다.The rice is rich in dietary fiber and is good for diabetes and dieting. It stimulates the peristalsis of the intestines and is good for relieving constipation, and octacosanol ingredient By increasing the amount of glycogen, it helps to avoid fatigue easily, has the effect of releasing heavy metals, and the beta-sitosterol ingredient lowers cholesterol level, so it can prevent vascular diseases.
상기 찹쌀은 찰지고 끈기가 많으며 소화가 잘되는 곡물로서, 아밀로펙틴 성분으로 쌀파우더를 계육에 도포시 잘 흡착되게 할 수 있으며, 비타민D를 함유하고 있어 면역력 증진에 도움을 주고 소화흡수에 도움을 주며, 비타민D와 E성분을 함유하고 있어 뼈건강에 좋고 독소 배출에 효과적이다.The above glutinous rice is a good grained rice with good stickiness and good digestion. It can be well adsorbed when the rice powder is applied to chicken meat with amylopectin component, and it contains vitamin D to help enhance immunity, help digestion and absorption, It contains vitamin D and E components, which are good for bone health and effective for toxin release.
상기 찰현미는 프로테아제방지제 함유량이 높아 포도당 산화를 감소시켜 각종 암예방과 완화에 도움을 주며, 식이섬유가 풍부해 소화율이 좋고 리놀레산과 토코페놀 성분을 풍부하게 함유하고 있어 노화방지는 물론 성인병을 예방할 수 있다.It has high digestibility and rich content of linoleic acid and tocopherol ingredients, so it can prevent aging and diseases as well as prevent aging. .
상기 보리는 베타글루칸 성분이 함유되어 있어 혈중 지질 수치를 낮추고 혈당 조절에 도움을 주어 혈관질환 개선 및 성인병 예방에 좋으며, 식이섬유가 풍부해 장운동을 원활하게 해주고 노폐물 배출을 용이하게 하며, 글루타치온과 폴리페놀 성분을 통해 항산화 작용을 도와주며, 폴라보노이드와 사포닌 성분이 있어 피로회복 및 간 기능을 개선해줄 수 있고 매우 풍부한 식이섬유를 보유하고 있다.The barley contains beta-glucan, which lowers blood lipid levels and helps control blood sugar. It is good for improving vascular diseases and preventing adult diseases. It is rich in dietary fiber to smooth the intestinal muscles and facilitate the discharge of waste products. The glutathione and poly It helps antioxidants through phenolic components. It has polyabonoids and saponins to improve fatigue and liver function. It has a very rich dietary fiber.
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상기 양념은 풍미 증진 및 맛있는 색감을 제공하기 위한 것으로서, 기본적으로 강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상으로 이루어지며, 매운맛을 위해 올레오레진캡시컴이나 고추가루 등이 첨가될 수 있다.The seasoning is intended to provide flavor enhancement and delicious color. Basically, it is made up of a mixture of turmeric, salt, natural sweeteners, vanilla oil and natural pigments. For spicy flavor, oleoresin capsicum or chili powder Can be added.
여기에서, 상기 강황은 울금으로 대체할 수도 있다.Here, the turbulence may be replaced by a salt water.
상기 소금은 천일염 95~97중량%에 시금치가 3~5중량% 함유된 시금치 소금을 사용할 수 있다.The salt may be spinach salt containing 95 to 97% by weight of the salt of sunlight and 3-5% by weight of spinach.
상기 천연감미료는 스테비아추출물, 감초추출물, 감차추출물, 토마틴추출물, 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것을 사용할 수 있다.The natural sweetener may be any one selected from the group consisting of Stevia extract, Licorice extract, Toxin extract, Tomatin extract, Honey, Maple syrup, Molasses, Xylitol and Erythritol.
상기 천연색소는 천연의 노란색 표출을 통해 치킨의 색감 및 풍미를 증진시키기 위한 것으로서, 치자가루, 단호박가루, 옥수수가루, 노랑 파프리카가루 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것을 사용할 수 있다.The natural coloring agent is used for enhancing the color and flavor of chicken through natural yellow coloring, and may be a mixture of one or more selected from the group consisting of gardenia powder, corn meal, corn meal and yellow paprika powder.
여기에서, 상기 양념은 재료들을 적절하게 배합하여 사용할 수 있는데, 양념을 형성하는 전체중량에 있어 강황 1~3중량부, 소금 0.5~1중량부, 천연감미료 1~1.5중량부, 바닐라오일 0.5~2중량부, 천연색소 0.3~1중량부로 조성하여 혼합할 수 있다.The seasoning may be appropriately mixed with the ingredients. The total weight of the seasoning may be 1 to 3 parts by weight of turmeric, 0.5 to 1 part by weight of salt, 1 to 1.5 parts by weight of natural sweetener, 0.5 to 5 parts by weight of vanilla oil, 2 parts by weight and a natural coloring matter of 0.3 to 1 part by weight.
한편, 상술한 구성으로 이루어지는 쌀가루를 이용한 오븐구이 치킨용 쌀파우더를 제조하기 위한 제조방법에 대해 도 1 및 도 2를 참조하여 설명하면 다음과 같다.A method of manufacturing a rice powder for an oven-baked chicken using the rice flour having the above-described composition will be described with reference to FIGS. 1 and 2. FIG.
본 발명에 따른 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 제조방법은 도 1에 나타낸 바와 같이, 곡물재료 세척단계(S110), 정제수 침지단계(S120), 수분 제거단계(S130), 1차 분쇄단계(S140), 곡물재료 및 양념 칭량단계(S150), 혼합단계(S160), 2차 분쇄단계(S170), 3차 분쇄단계(S180)를 포함하는 구성으로 이루어진다.As shown in FIG. 1, the method for manufacturing rice powder for an oven-baked chicken using the rice flour according to the present invention is characterized in that the grain material washing step S110, the purified water immersion step S120, the water removing step S130, (S140), a grain material and seasoning weighing step (S150), a mixing step (S160), a second milling step (S170), and a third milling step (S180).
상기 곡물재료 세척단계(S110)는 쌀, 현미, 찹쌀, 찰현미, 보리를 포함하는 5가지의 곡물 재료를 구비하고 이들을 각각 세척하는 단계이다.The grain material washing step (S110) includes five grain materials including rice, brown rice, glutinous rice, brown rice, and barley, and washing them respectively.
이때, 상기 곡물재료 세척단계(S110)는 곡물 재료의 세척에 따른 시간 절감을 위해 곡물세척기를 사용할 수 있다.At this time, the grain material washing step (S110) may use a grain washing machine to save time in washing the grain material.
여기에서, 상기 쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료를 각각 세척한 후, 상기 5가지의 곡물 재료 각각에 대해 풍미 증진을 위해 코코넛오일에 볶아주거나 또는 식초에 30분 내지 2시간 동안 담가두는 과정을 수행할 수 있다.Here, the cereal materials of the above rice, brown rice, glutinous rice, brown rice and barley are respectively washed and then fried in coconut oil to improve the flavor of each of the above five grain materials, or vinegar for 30 minutes to 2 hours Soaking can be performed.
상기 정제수 침지단계(S120)는 세척된 각각의 곡물 재료를 각각의 정제수에 담가 4~5시간 동안 침지시키는 단계로서, 곡물 재료의 불림을 통해 가루화를 위한 분쇄작업이 용이하게 이루어지도록 한다.The purified water immersion step (S120) is a step of immersing each washed cereal material in each purified water for 4 to 5 hours so that crushing work for powdering can be facilitated through the blowing of the cereal material.
이때, 상기 정제수는 보다 깨끗한 쌀파우더를 제조 및 친환경 처리를 위해 살균수 생성기를 통해 살균 처리된 살균수 또는 알칼리 이온수 생성기를 통해 생성된 알칼리 이온수를 사용하고, 이러한 살균수나 알칼리 이온수에 담가 침지 처리할 수 있다.At this time, the purified water is prepared by using sterilized water or alkaline ionized water generated through an alkaline ionized water generator through sterilizing water generator for producing cleaner rice powder and for environmentally friendly treatment, immersing it in the sterilized water or alkaline ionized water .
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이러한 살균 또는 알칼리 이온수는 상기 곡물재료 세척단계(S110)에서부터 사용할 수 있다 할 것이다.Such sterile or alkaline ionized water may be used from the cereal material washing step (S110).
또한, 상기 정제수 침지단계(S120)는 세척된 각각의 곡물 재료를 정제수가 아닌 돼지감자로 우려낸 물에 담가 4~5시간 동안 침지시키는 단계로 실시할 수도 있다.In addition, the purified water immersion step (S120) may be carried out by immersing each washed grain material in water poured with potatoes, not purified water, for 4 to 5 hours.
이때, 돼지감자를 우려낸 물은 냉각시킨 상태에 곡물 재료를 담가 침지시키며, 돼지감자를 우려낸 물을 통해서는 섬유질이 풍부하므로 다이어트에 좋고 이눌린 성분이 혈액 내의 지방을 없애주는 기능을 하므로 당뇨의 예방 및 치료에 좋으며, 뼈를 튼튼하게 보호하는 등 뼈 건강에 도움을 주는 장점을 제공할 수 있다.At this time, the water from which the pig potato is dipped is soaked and immersed in the cooled state, and since the water is rich in the fiber through the pig potatoes, it is good for the diet and the inulin component removes the fat in the blood. It is good for treatment, and can provide bone health benefits such as strong bones.
상기 수분 제거단계(S130)는 상기 침지단계(S120)를 마친 각각의 곡물 재료에 대해 수분을 제거하는 단계이다.The moisture removal step (S130) is a step of removing moisture for each grain material after the immersion step (S120).
이때, 상기 수분 제거단계(S130)에서는 각각의 곡물 재료에 대해 망체인 채반에 담아 수분을 제거할 수 있고, 헝겊 등의 직물로 감싸 수분을 제거할 수 있으며, 건조실이나 건조기를 이용할 수도 있다.At this time, in the water removing step (S130), moisture can be removed in each of the grain materials by being wrapped in a net chain, and moisture can be removed by wrapping with a fabric such as a cloth, or a drying room or a dryer can be used.
상기 1차 분쇄단계(S140)는 상기 수분이 제거된 각각의 곡물 재료를 롤러분쇄기에서 1차 분쇄하는 단계로서, 1차 가루화하는 단계이다.The primary pulverization step (S140) is a step of firstly pulverizing each grain material from which moisture has been removed in a roller mill, and is a step of primary pulverization.
이때, 쌀, 현미, 찹쌀, 찰현미, 보리를 포함하는 5가지의 곡물 재료를 각각 1차 분쇄한다.At this time, five kinds of grain materials including rice, brown rice, glutinous rice, black rice, and barley are firstly ground.
상기 곡물재료 및 양념 칭량단계(S150)는 상기 1차 분쇄를 마친 각각의 가루화된 5가지의 곡물 재료 및 이에 혼합할 양념을 칭량하되, 쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부, 양념 2~3중량부의 조성으로 칭량하는 단계이다.The grain material and seasoning step (S150) is performed by weighing each of the five pulverized grain materials after the primary pulverization and the seasoning to be mixed, wherein 10 to 15 parts by weight of brown rice flour 5 to 10 parts by weight of glutinous rice flour, 5 to 10 parts by weight of rice flour powder, 3 to 5 parts by weight of barley flour and 2 to 3 parts by weight of seasoning.
이때, 상기 양념은 기본적으로 강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상으로 이루어지며, 매운맛을 위해 올레오레진캡시컴이나 고추가루 등이 첨가될 수 있다.At this time, the seasoning is basically composed of a liquid mixture of turmeric, salt, natural sweeteners, vanilla oil, and natural coloring agents, and oleoresin capsicum or chili powder may be added for a pungent taste.
여기에서, 상기 강황은 울금으로 대체할 수도 있는데, 닭고기의 조리 중에 자연적으로 생성되는 벤조피렌의 독성물질을 저감시킴과 더불어 소화에 도움을 줄 수 있다.Here, the turmeric can be replaced with Korean ginseng, which can reduce toxic substances of naturally occurring benzopyran during cooking of chicken, and can help digestion.
상기 소금은 천일염 95~97중량%에 시금치가 3~5중량% 함유된 시금치 소금을 사용할 수 있다.The salt may be spinach salt containing 95 to 97% by weight of the salt of sunlight and 3-5% by weight of spinach.
상기 천연감미료는 감차추출물, 토마틴추출물, 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것을 사용할 수 있다.The natural sweetener may be a mixture of one or more selected from the group consisting of Persimmon extract, Tomatin extract, honey, maple syrup, molasses, xylitol and erythritol.
상기 천연색소는 천연의 노란색 표출을 통해 누룽지 치킨의 색감 및 풍미를 증진시키기 위한 것으로서, 치자가루, 단호박가루, 옥수수가루, 노랑 파프리카가루 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것을 사용할 수 있다.The natural coloring agent is used for enhancing the color and flavor of the curry chicken through natural yellow coloring, and may be a mixture of one or more selected from the group consisting of gardenia powder, corn meal, corn meal and yellow paprika powder .
여기에서, 상기 양념은 재료를 적절하게 배합하여 사용할 수 있는데, 양념 전체중량에 있어 강황 1~3중량부, 소금 0.5~1중량부, 천연감미료 1~1.5중량부, 바닐라오일 0.5~2중량부, 천연색소 0.3~1중량부로 조성할 수 있다.Here, the seasoning may be appropriately mixed with the ingredients. The seasoning may contain 1 to 3 parts by weight of turmeric, 0.5 to 1 part by weight of salt, 1 to 1.5 parts by weight of natural sweetener, 0.5 to 2 parts by weight of vanilla oil , And 0.3 to 1 part by weight of a natural coloring matter.
상기 혼합단계(S160)는 상기 칭량을 마친 각각의 곡물 재료와 양념을 믹서기에 투입하여 혼합하는 단계이다.In the mixing step (S160), each of the cereal material and seasoning after the weighing is put into a blender and mixed.
상기 2차 분쇄단계(S170)는 상기 곡물 재료와 양념이 혼합된 상태의 양념혼합곡물에 대해 약간의 덩어리진 상태이므로 롤러분쇄기를 통해 2차 분쇄하는 단계이다.The secondary pulverization step (S170) is a step of secondary grinding through a roller grinder since the seasoning mixed grains in a state where the grain material and seasoning are mixed are slightly agglomerated.
상기 3차 분쇄단계(S180)는 상기 2차 분쇄를 마친 양념혼합곡물을 채분쇄기에서 3차 분쇄하여 양념이 혼합된 미분의 오븐구이 치킨용 쌀파우더로 완성하는 단계이다.In the third milling step (S180), the seasoning mixed grains after the second milling are thirdly pulverized in a pulverizer to complete a rice powder for an oven-baked chicken mixed with seasoning.
이때, 상기 채분쇄기를 이용한 3차 분쇄를 통해 2차 분쇄를 마친 양념혼합곡물가루를 더욱 곱게 풀어주어 미분의 오븐구이 치킨용 쌀파우더로 만든다.At this time, the seasoning mixed grain powder finely ground through the third milling using the pulverizer is further finely pulverized to make a rice powder for a microwave oven-baked chicken.
이후, 이렇게 완성된 오븐구이 치킨용 쌀파우더는 망체 구조를 갖는 채에 걸러 필터링 처리하여 이물질을 걸러주는 단계와 원적외선 조사를 통해 살균하는 단계를 더 수행할 수 있다.Thereafter, the rice powder for the oven-baked chicken can be further subjected to a filtering step to remove foreign substances by filtering the wafers having a net structure, and further sterilization through far-infrared irradiation.
여기에서, 상기 망체 구조를 갖는 채는 자석재료로 망을 형성하거나 자석을 구비하는 구성을 통해 금속성분을 제거할 수 있도록 함이 더욱 바람직하다.In this case, it is more preferable that the metal having the net structure is formed by a mesh material or a structure including a magnet.
한편, 상술한 구성으로 이루어지는 본 발명에 따른 쌀가루를 이용한 치킨용 쌀파우더 제조방법에 의해 제조된 쌀파우더를 대해 풍미와 맛, 식감, 기호도에 대한 관능테스트를 수행하였으며, 무작위로 행인 30명에게 시식하도록 하여 풍미와 맛, 식감, 및 기호도를 평가하였으며, 표 1에 관능테스트 결과를 나타내었다.On the other hand, the sensory evaluation of the flavor, taste, texture, and taste of the rice powder prepared by the method for preparing rice powder for chicken using the rice flour according to the present invention was carried out. Flavor, taste, texture, and preference were evaluated, and the sensory test results were shown in Table 1.
여기서는, 본 발명을 통해 제조한 치킨용 쌀파우더를 계육에 도포하여 오븐에 굽는 방식으로 완성한 치킨과 시중에서 일반적으로 판매되는 기름에 튀긴 후라이드치킨의 2개 제품을 함께 진열하여 비교군을 포함하는 형태로 관능테스트를 진행하였으며, 5점 기호도 검사법(1점: 매우 나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)을 이용하여 평가하였다.Here, the chicken powder prepared by applying the present invention to chicken meat and baked in an oven, and the two products of fried fried chicken, which are commonly sold on the market, are displayed together to form a comparative group (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, and 5 points: very good).
(실시예)(Example)
치킨용 쌀파우더는 쌀가루 100중량부를 기준으로 하여 현미가루 10중량부, 찹쌀가루 5중량부, 찰현미가루 5중량부, 보리가루 3중량부, 양념 2중량부로 조성 및 이를 혼합하여 제조하였고, 이렇게 제조한 쌀파우더를 치킨용 계육의 표면에 골고루 도포한 후 정제수를 분무하여 흡착시킨 상태로 오븐에 넣어 205℃의 온도조건으로 14분 동안 굽는 방식으로 치킨을 완성하였다.The rice powder for chicken was prepared by mixing 10 parts by weight of brown rice flour, 5 parts by weight of glutinous rice flour, 5 parts by weight of rice flour, 3 parts by weight of barley flour and 2 parts by weight of seasoning based on 100 parts by weight of rice flour, The prepared rice powder was uniformly applied on the surface of chicken meat, sprayed with purified water, adsorbed in the oven, and baked at 205 ° C for 14 minutes.
이때, 양념은 강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상 양념을 사용하였다.At this time, liquid seasoning mixed with turmeric, salt, natural sweetener, vanilla oil and natural pigment was used.
(비교예)(Comparative Example)
기존 많이 사용되는 밀가루파우더를 계육에 도포하여 기름에 튀긴 형태로 후라이드 치킨을 완성하였다.The flour powder was applied to the meat and the fried chicken was finished.
표 1에서 보여주는 바와 같이, 본 발명에 의해 제조된 쌀파우더를 이용한 치킨에 대하여 비교군과 함께 관능테스트를 수행한 결과, 비교군에 비하여 풍미와 맛, 식감, 및 기호도 등 모든 부분에 있어 더 우수하게 나타나는 것을 알 수 있으며, 식감에서는 비교군과 더욱 많은 차이를 나타내고 있음을 확인할 수 있다.As shown in Table 1, the sensory test was performed on the chicken using the rice powder prepared according to the present invention with the comparative group. As a result, it was found that the chicken was superior to the comparative group in all aspects such as flavor, taste, texture, , And the texture of the mouth was more different from that of the control group.
이에 따라, 본 발명에서는 계육에 도포시 잘 밀착시킬 수 있고 계육의 겉면에서 고소하고 바삭한 식감을 제공할 뿐만 아니라 몸에 유용한 영양소를 제공하면서 소화율을 높일 수 있으며, 현대인의 건강을 좋게 하면서 치킨의 맛을 증진시킬 수 있는 쌀가루를 이용한 치킨용 쌀파우더를 제공할 수 있다.Accordingly, in the present invention, it is possible to firmly adhere to chicken meat when applied to chicken meat, to provide a crispy and crispy texture on the surface of chicken meat, to provide nutrients useful to the body, to increase the digestibility and to improve the health of modern people The present invention can provide a rice powder for chicken using a rice flour capable of promoting rice flour.
이상에서 설명한 실시예는 본 발명의 바람직한 실시예를 설명한 것에 불과하고 이러한 실시예에 극히 한정되는 것은 아니며, 본 발명의 기술적 사상과 청구범위 내에서 이 기술분야의 당해업자에 의하여 다양한 수정과 변형 또는 단계의 치환 등이 이루어질 수 있다 할 것이며, 이는 본 발명의 기술적 범위에 속한다 할 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. And the like can be made, and it will be within the technical scope of the present invention.
S110: 곡물재료 세척단계
S120: 정제수 침지단계
S130: 수분 제거단계
S140: 1차 분쇄단계
S150: 곡물재료 및 양념 칭량단계
S160: 혼합단계
S170: 2차 분쇄단계
S180: 3차 분쇄단계S110: Grain material washing step
S120: Purified water immersion step
S130: water removal step
S140: primary pulverization step
S150: Grain material and seasoning weighing step
S160: Mixing step
S170: Second pulverization step
S180: Third pulverization step
Claims (5)
쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부를 첨가하고, 양념 2~3중량부를 포함하는 혼합 조성으로 이루어지며;
상기 양념은,
강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상으로 이루어지게 하되,
양념을 형성하는 전체중량에 있어 강황 1~3중량부, 소금 0.5~1중량부, 천연감미료 1~1.5중량부, 바닐라오일 0.5~2중량부, 천연색소 0.3~1중량부로 조성하고;
상기 소금은 천일염 95~97중량%에 시금치가 3~5중량% 함유된 시금치 소금이고;
상기 천연감미료는 감차추출물, 토마틴추출물, 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것이며;
상기 천연색소는 천연의 노란색 표출을 통해 치킨의 색감 및 풍미를 증진시킬 수 있도록 치자가루, 단호박가루, 옥수수가루, 노랑 파프리카가루 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것을 특징으로 하는 쌀가루를 이용한 오븐구이 치킨용 쌀파우더.In rice powder for chicken using rice flour,
10 to 15 parts by weight of brown rice flour, 5 to 10 parts by weight of glutinous rice flour, 5 to 10 parts by weight of rice flour and 3 to 5 parts by weight of barley flour are added based on 100 parts by weight of rice flour and 2 to 3 parts by weight of seasoning Mixed composition;
Preferably,
Salt, natural sweetener, vanilla oil, and natural coloring agent,
1 to 3 parts by weight of turmeric, 0.5 to 1 part by weight of salt, 1 to 1.5 parts by weight of natural sweetener, 0.5 to 2 parts by weight of vanilla oil, and 0.3 to 1 part by weight of natural pigments,
The salt is spinach salt containing 95 to 97% by weight of the salt of the sun and 3 to 5% by weight of the spinach;
The natural sweetener is a mixture of one or more selected from the group consisting of Persimmon Extract, Tomatin Extract, Honey, Maple Syrup, Molasses, Xylitol and Erythritol;
Wherein the natural pigment is a mixture of one or more selected from the group consisting of gardenia powder, corn meal, corn meal, and yellow paprika powder so as to improve the color and flavor of the chicken through natural yellowing. Used oven-baked rice powder for chicken.
(A) 쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료를 각각 세척하는 단계;
(B) 상기 세척한 각각의 곡물 재료를 돼지감자로 우려낸 물에 담가 4~5시간 동안 침지시키는 단계;
(C) 상기 침지단계를 마친 각각의 곡물 재료에 대해 수분을 제거하는 단계;
(D) 상기 수분이 제거된 각각의 곡물 재료를 롤러분쇄기에서 1차 분쇄하는 단계;
(E) 상기 1차 분쇄를 마친 각각의 곡물 재료 및 이에 혼합할 양념을 칭량하되, 쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부를 칭량하고, 양념 2~3중량부를 칭량하는 단계;
(F) 상기 칭량을 마친 각각의 곡물 재료와 양념을 믹서기에 투입하여 혼합하는 단계;
(G) 상기 곡물 재료와 양념이 혼합된 상태의 양념혼합곡물을 롤러분쇄기를 통해 2차 분쇄하는 단계;
(H) 상기 2차 분쇄를 마친 양념혼합곡물가루를 채분쇄기에서 3차 분쇄하여 양념이 혼합된 미분의 오븐구이 치킨용 쌀파우더로 만드는 단계;
(I) 상기 양념이 혼합된 미분의 오븐구이 치킨용 쌀파우더를 망체 구조를 갖는 채에 걸러 필터링 처리함으로써 이물질을 걸러주는 단계;
(J) 상기 (I)단계를 거친 양념이 혼합된 미분의 오븐구이 치킨용 쌀파우더에 원적외선 조사를 통해 살균하는 단계; 를 포함하며,
상기 (A)단계에서는,
쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료를 각각 세척한 후, 상기 곡물 재료 각각에 대해 풍미 증진을 위해 코코넛오일에 볶아주거나 또는 식초에 30분 내지 2시간 동안 담가두는 과정을 수행하는 것을 특징으로 하는 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 제조방법.A method for manufacturing a chicken powder using a rice flour,
(A) washing the grain materials of rice, brown rice, glutinous rice, brown rice and barley respectively;
(B) immersing each of the washed cereal materials in water dipped in a potato for 4 to 5 hours;
(C) removing moisture for each grain material after the immersion step;
(D) firstly grinding each of the grain materials from which the moisture has been removed in a roller mill;
(E) Weigh out each of the above-mentioned first crushed cereal material and the seasoning to be mixed, wherein 10 to 15 parts by weight of brown rice flour, 5 to 10 parts by weight of glutinous rice flour, 5 to 10 parts by weight of rice flour, Weighing 3 to 5 parts by weight of barley powder and weighing 2 to 3 parts by weight of seasoning;
(F) adding the weighed grain materials and seasoning to a blender and mixing them;
(G) Secondarily grinding the seasoning mixed grains in a state where the grain material and seasoning are mixed through a roller grinder;
(H) a step of thirdly crushing the seasoned mixed grain powder after the second milling in a crusher to make rice powder for an oven-baked chicken mixed with seasoning;
(I) filtering the foreign substances by filtering the rice powder for the oven-baked chicken mixed with the seasoning, filtering the rice powder having a net structure;
(J) sterilizing the rice powder for oven-baked chicken mixed with seasoning, which has been subjected to the step (I), by far-infrared irradiation; / RTI >
In the step (A)
Rice, brown rice, glutinous rice, brown rice, and barley, and then frying them in coconut oil for flavor enhancement or immersing them in vinegar for 30 minutes to 2 hours A method for producing rice powder for an oven - baked chicken using rice flour as a feature.
상기 (E)단계에서는,
강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상의 양념을 칭량하되, 양념을 형성하는 전체중량에 있어 강황 1~3중량부, 소금 0.5~1중량부, 천연감미료 1~1.5중량부, 바닐라오일 0.5~2중량부, 천연색소 0.3~1중량부로 조성하며;
상기 소금은 천일염 95~97중량%에 시금치가 3~5중량% 함유된 시금치 소금이고;
상기 천연감미료는 감차추출물, 토마틴추출물, 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것이고,
상기 천연색소는 천연의 노란색 표출을 통해 치킨의 색감 및 풍미를 증진시킬 수 있도록 치자가루, 단호박가루, 옥수수가루, 노랑 파프리카가루 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것을 특징으로 하는 쌀가루를 이용한 오븐구이 치킨용 쌀파우더 제조방법.The method of claim 3,
In the step (E)
Weigh 1 to 3 parts by weight of turmeric, 0.5 to 1 part by weight of salt, 1 to 1.5 parts by weight of natural sweetener, 0.5 to 2 parts by weight of vanilla oil, 0.3 to 1 part by weight of natural coloring matter;
The salt is spinach salt containing 95 to 97% by weight of the salt of the sun and 3 to 5% by weight of the spinach;
The natural sweetener is a mixture of one or more selected from the group consisting of Persimmon extract, Tomatin extract, honey, maple syrup, molasses, xylitol, erythritol,
Wherein the natural pigment is a mixture of one or more selected from the group consisting of gardenia powder, corn meal, corn meal, and yellow paprika powder so as to improve the color and flavor of the chicken through natural yellowing. Method of Making Rice Powder for Chicken Using Oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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