KR101989515B1 - Method for Manufacturing Vacuum Freeze Dried Chicken - Google Patents

Abstract

The present invention relates to a method for producing a vacuum freeze-dried chicken which enables freeze-drying of chicken to be used for snacking or animal feed.
The vacuum freeze-dried chicken prepared by the method of the present invention is free from the fishy smell of natural chicken juice, and gradually lowers the drying temperature from the high temperature to the low temperature, gradually shortening the drying time, first rapidly submerging the chicken surface ice, And the dehydration of the chicken due to the removal of the ice particles is prevented by the slow sublimation. Also, when there is a large amount of ice particles in the initial stage of drying, the product is dried at a high temperature. The nutritional components are prevented from being destroyed by heat.

Description

TECHNICAL FIELD The present invention relates to a vacuum freeze-dried chicken,

The present invention relates to a method for producing a vacuum freeze-dried chicken which enables freeze-drying of chicken to be used for snacking or animal feed.

Generally, chicken is the most commonly consumed meat with pork and beef, and is popularly used as a refreshing food using chicken such as Samgyetang and Baeksook in summer.

Chicken is characterized by thin and thin muscle fibers rather than beef. Because fat is not mixed with muscle fiber like beef, taste is easy and digestion and absorption are good. Amino acid constituting chicken is essential amino acid such as methionine and lysine, It is rich in nutrients such as calcium, phosphorus, thiamine, riboflavin and niacin, retinol and unsaturated fatty acids which are converted into vitamins in the body. It has excellent effects on skin beauty and osteoporosis. It contains protein, It is known as an excellent nutritional formula that has the effect of protecting the liver and alleviating muscle atrophy, fatigue, and vision loss caused by liver dysfunction.

Chicken meat is divided into white and red meat depending on the area. Breasts are white, light and white, and legs are red and have a unique flavor. It is suitable for stamina and is useful as a health food for restoring physical strength and preventing adult diseases.

In particular, chicken breasts have a higher protein content and fewer fat contents than other chicken parts, and are widely used as a variety of food materials such as kalguksu, roasted chicken, salad, and bulgogi, and are widely known as high protein foods, And has been widely used as a variety of dishes such as children's nutritional supplement formula.

However, cooking with chicken is limited to Samgyetang, Baek-sook, tempura, and cold rice, so the recipe does not vary. The use of chicken meat is limited to the diet of chicken legs and chicken breasts. In recent years, There have been attempts to develop, for example, using diets, snacks, healthy foods, or poultry for pets.

As an example of this, Korean Patent Registration No. 1211023 discloses a substitute meal using a chicken breast. In the case of a chicken breast, a poultice preparation containing purified water, sorbitol powder, sodium bicarbonate, sodium L-glutamate, vitamin C, The mixture is then chilled, aged in a refrigerator, cooked at 120 to 140 ° C, and freeze-dried to prepare a chicken breast-dried product.

Korean Patent Laid-Open Publication No. 2016-0056281 proposes a method of manufacturing a snack for companion animal using chicken breasts, which is prepared by mixing the purified chicken salt with chicken meat, aging it, boiling it in water, and lyophilizing it , The chicken breasts were cooked so that they could be cooked without intolerance and kept for a long period of time with minimal nutritional loss.

However, the prepared chicken breast dry product is liable to be smoked intrinsically even when a dyestuff agent is mixed therein, and the dried product may be deformed due to the temperature difference between the top, bottom and inside / outside of the chicken during the lyophilization process.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a vacuum freeze-dried chicken to prevent the shape of the chicken from being deformed as much as possible while removing the fishy flesh from the chicken during the lyophilization process.

In order to solve the above-mentioned problems, the present invention provides a chicken meat processing method comprising the steps of: Blending the juice with the trimmed chicken; Freezing the chicken in which the juice is mixed; After laying the cloth on the pan and arranging the frozen chicken on the pan, the chicken is covered with a cloth, and the aluminum foil is wrapped with the aluminum foil thereon so that the aluminum foil is brought into contact with the top of the chicken, Forming a vent hole communicating with the outside of the foil and applying a vacuum; Heating the hot plate hot water temperature for supplying heat to the fan from 80 to 90 ° C at 20 to 30 ° C for 4 to 5 hours; Drying the chicken in a vacuum state at 80 to 90 ° C for 10 to 13 hours; Drying the primary dried chicken at 70 to 80 ° C for 3 to 5 hours; Drying the secondarily dried chicken at 60 to 70 ° C for 4 to 6 hours; And 4) drying the tertiary dried chicken at room temperature for 2 to 4 hours. The present invention also provides a method for producing a vacuum freeze-dried chicken.

At this time, the juice is preferably a juice concentrate of 50 Brix or more.

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The vacuum freeze-dried chicken prepared by the method of the present invention is free from the fishy smell of natural chicken juice, and gradually lowers the drying temperature from the high temperature to the low temperature, gradually shortening the drying time, first rapidly submerging the chicken surface ice, So that the deformation of the chicken due to the removal of the ice particles is prevented.

Also, when there is a large amount of ice particles in the initial chicken, it is dried at a high temperature, and when there is a small amount of ice particles in the latter chicken, it is dried at a low temperature, so that the nutrients of the chicken are prevented from being destroyed by heat during the drying process.

A method of manufacturing a vacuum freeze-dried chicken of the present invention comprises the steps of: Blending the juice with the trimmed chicken; Freezing the chicken in which the juice is mixed; Applying a vacuum to the frozen chicken; Drying the chicken in a vacuum state at 80 to 90 ° C for 10 to 13 hours; Drying the primary dried chicken at 70 to 80 ° C for 3 to 5 hours; Drying the secondarily dried chicken at 60 to 70 ° C for 4 to 6 hours; And 4) drying the tertiary dried chicken at room temperature for 2 to 4 hours.

Chicken is the most representative low fat high protein food containing all the essential amino acids necessary for animal. Especially, breasts have the least amount of protein instead of the fat content of chicken, and they contain more essential amino acids including methionine than beef It is good for brain development and brain health. It is effective for dieting. It is effective for prevention of hypertension, diabetes, obesity, lung disease, liver disease, arthritis, and tumor. .

In the present invention, as described above, chicken is produced mainly with light chicken with low fat content, low protein content and low calorie.

Generally, since chicken is distributed in a frozen state, the frozen chicken is first spontaneously thawed or soaked in water. At this time, the temperature of the product should not exceed 10 ° C and the thawed chicken may be used as it is. However, It is also preferable to use it separately from the chicken, such as breasts, calves, and the like.

First, the defrosted chicken is cleaned. The shine removes the head and legs of the chicken, removes the head, legs and bones, dismounts the chicken by using the disassembled part together, Any one (for example, chicken breasts, chicken breasts, etc.) may be used.

When the chicken is trimmed, it is mixed with juice. If the size of the chicken is large, it can be cut into 2 ~ 3 cm width and juice for easy ingestion.

In case of vacuum freeze-drying, when the submergence of water and the sublimation of water accompanying the sublimation of chicken meat is insufficient, the smell of fishy smell may remain in vacuum-freeze-dried chicken meat, which may cause a rejection to ingestion. However, Water sublimation can proceed rapidly to the inside of the lower surface, and the fish can be further removed.

The juice is added for the purpose of improving the taste and flavor of the chicken. In the vacuum lyophilization process, the flavor component of the juice is volatilized and absorbed in the chicken to remove the fishy smell of the chicken. The juice is used for the blueberry, Strawberry and the like, and 2 to 10 parts by weight of fruit juice are added to 100 parts by weight of chicken.

Preferably, the juice is a juice concentrate of 50 Brix or more so that the juice may remain in the chicken in the vacuum freeze-drying process. As the soluble Brix content of the juice increases, the juice remaining in the chicken after freeze- And the smell of dried chicken is further removed to improve the taste.

The mixture is sufficiently stirred for 10 to 30 minutes in a mixer so that the juice can sufficiently penetrate into the chicken, and can be performed manually. However, it is more preferable to use a machine in terms of production efficiency and accuracy of mixing, Do not exceed.

Next, the chicken mixed with the juice is panned on the pan, and the inside of the chicken is aligned so as to be directed to the bottom and shaped so that the overall appearance becomes smooth.

Freeze-dried chicken was frozen in a rapid-loss chamber until the temperature reached -40 to -20 ° C, then vacuum-dried. Depending on the type of vacuum freeze-drying device, frozen chicken was tanned (frozen pan and chicken were separated) And then dried again by vacuum drying on a vacuum drying fan.

After maintaining the cold trap temperature of the vacuum freeze dryer at -38 to -40 ° C and the hot water temperature for latent heat supply at 20 to 30 ° C, the pan in which the frozen chicken was aligned was put into a vacuum freeze dryer, Vacuum is reduced to 2 to 4 torr.

The hot water temperature for latent heat supply was gradually raised from 80 to 90 ° C for 4 to 5 hours, and then the frozen chicken was first dried for 10 to 13 hours at this temperature. After that, the hot water temperature was decreased to 70 to 80 ° C Secondly, it is dried for 3 ~ 5 hours.

The hot water temperature of the hot plate is further reduced to 60 ~ 70 ° C and then the tertiary drying is performed for 4 ~ 6 hours. Then, the heat source is shut off and the quartz is dried for 2 ~ 4 hours at room temperature.

As described above, since the drying temperature is gradually lowered from a high temperature to a low temperature, the drying time is also shortened so that the surface ice of the chicken can be quickly sublimated and removed, and then the sublimation speed is gradually lowered to slowly remove the ice inside the chicken, Prevent deformation of chicken due to removal.

Also, when there is a large amount of ice particles in the initial stage of chicken drying, it is dried at a high temperature and dried at a low temperature when there is little ice particles in the latter chicken, so that the nutrients of the chicken are prevented from being destroyed by heat during the drying process.

Vacuum lyophilization is a method of freezing the moisture of chicken and then removing it by sublimation. Therefore, there is an advantage that the chicken meat structure is retained, the proteins and the like are not denatured, the flavor is maintained, and the moisture is extremely low.

However, since the heat of the hot plate is transferred to the chicken through the fan in the process of heating the chicken to sublimate the ice, the heating of the chicken is transmitted from the outside to the inside, and the lower portion of the chicken, A difference in temperature occurs between the upper and lower portions, which is a difference in the drying speed. As a result, the drying of the chicken is uneven and the shape is likely to be deformed.

In order to solve this problem, it is preferable to wrap the chicken frozen in vacuum drying with aluminum foil and then vacuum dry. Since the sublimated moisture must be removed from the chicken, when the aluminum foil is wrapped with the aluminum foil, Thereby forming a vent hole for communicating with the air vent.

The aluminum foil has a very high thermal conductivity so that the heat of the hot plate can be quickly transferred to the entire frozen chicken to reduce the local temperature deviation of the chicken. Therefore, the aluminum foil is uniformly dried as a whole, Can maintain its original shape.

In addition, since the moisture sublimated from the chicken is not discharged to the vacuum pump but remains in the aluminum foil once, it is removed, so that the rapid change of humidity inside the aluminum foil is suppressed. Therefore, compared with the case where the aluminum foil is not wrapped, So that the shape deformation of the chicken can be further prevented.

For mass production, it is also possible to wrap the upper part of the pan with the chicken arranged thereon in the aluminum foil instead of wrapping the chicken with the aluminum foil as described above. At this time, when the aluminum foil is formed in the upper part of the chicken The heat of the heat plate heats the lower portion of the chicken through the fan, the heat of the fan heats the upper portion of the chicken through the aluminum foil, and the moisture sublimated from the chicken dwells in the space between the fan and the aluminum foil, Deformation of the chicken can be suppressed during the drying process.

As a method of further suppressing the deformation of the chicken, a cloth is laid on a pan, a chicken is arranged on the pan, a chicken is covered with a cloth, an aluminum foil is wrapped on the pan, and a space between the cloth and the aluminum foil can communicate with the outside of the aluminum foil It is preferable to form a vent hole.

In this case, the heat of the hot plate is transferred to the lower portion of the chicken through the fan and the cloth, and the heat of the fan is transmitted to the upper portion of the chicken through the aluminum foil and the cloth. Therefore, the heat of the fan and aluminum foil is slowly transmitted to the chicken by the low heat- A rapid temperature gradient does not occur between the surface and the inside of the chicken, so that the deformation due to the temperature difference between the inside and outside of the chicken is suppressed.

In addition, the water sublimated from the chicken is first trapped in the cloth, then discharged through the fine gap of the cloth to the space between the cloth and the aluminum foil, and then discharged to the outside of the aluminum foil. Also, since the cloth contains a certain amount of water, Since the humidity does not change abruptly, the drying proceeds uniformly.

When the drying is completed, the moisture of the chicken becomes less than 3% by weight and crunchy texture is produced. As described above, the nutrition and taste of the chicken can be saved through the lyophilization process as it is, It can also be useful as feed.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

A good frozen chicken breast sold in the market was purchased and stored in a freezer below -18 占 폚. Then, 10 kg of the frozen chicken breast was immersed in drinking water below 10 占 폚 and thawed.

The thawed chicken breast was put into a mixer and 300 g of 55 Brix blueberry juice concentrate was added thereto. Then, the mixer was operated to stir the mixture for 20 minutes so that the juice was sufficiently permeated into the chicken breast. The temperature of the chicken breast was 20 ° C Respectively.

The chicken breast with the above composition was aligned on a freezing pan so that the inside thereof was directed to the bottom, and was touched so as to have a smooth appearance. Then, in a rapid-moving chamber operated at -40 ° C until the temperature of the chicken breast became -30 ° C Frozen and re-aligned in a drying pan with care to avoid freezing and thawing of frozen chicken breasts.

The cold trap brine temperature of the vacuum freeze dryer was maintained at -40 ° C. and the hot water temperature for latent heat supply was kept at 25 ° C., and the drying fan with the freeze chicken breast pieces aligned was placed on the hot plate of the vacuum freeze dryer The vacuum pump was operated to reduce the pressure to 3 torr.

The hot water temperature of the hot water was raised to 85 ° C. over 5 hours, followed by 12 hours of operation at this temperature, a hot water temperature of 73 ° C. for 4 hours, followed by 5 hours of operation The heat source was shut off and run for 3 hours.

After the operation of the vacuum freeze dryer was terminated and the lyophilized product, which had been dried, was fed into a freeze-dried chicken breast.

≪ Example 2 >

In the same manner as in Example 1, except that the frozen chicken breasts were wrapped with aluminum foil and vents were formed on both sides of the frozen chicken breasts, and then dried in a vacuum freeze dryer Freeze dried chicken breasts were prepared.

≪ Example 3 >

In Example 1, the frozen chicken breasts were aligned on a drying pan and then covered with an aluminum foil wrapping the top of the pan. The aluminum foil was pressed against the top of the chicken breast, Freeze dried chicken breast was prepared in the same manner as in Example 1 except that a gap was formed between aluminum foils and dried in a vacuum freeze dryer.

<Example 4>

In Example 3, except that a clean cloth was laid on a drying pan, the freeze-dried chicken breast was aligned, and then the whole of the chicken breast was covered with a cloth again and the top of the pan was covered with an aluminum foil thereon. A lyophilized chicken breast was prepared in the same manner as in Example 3.

&Lt; Comparative Example 1 &

A lyophilized chicken breast was prepared in the same manner as in Example 1, except that the frozen chicken breast was placed in a freezing pan and frozen without adding the blueberry juice concentrate to the frozen chicken breast in Example 1 above.

&Lt; Comparative Example 2 &

Freeze dried chicken breast was prepared in the same manner as in Example 1, except that the operation of the vacuum freeze dryer was terminated after drying at 85 ° C for 18 hours without sequentially heating the hot water temperature of the hot plate in Example 1 .

&Lt; Test Example 1 > Measurement of moisture content

The moisture content of the lyophilized chicken breasts prepared in Examples 1 to 4 and Comparative Examples 1 and 2 was measured and shown in the following Table 1. For comparison, the moisture content was measured by hot air drying (temperature 80 ° C, wind speed 1 m / s, ) Were measured using a chicken breast as a control.

Water content (% by weight) Example 1 2.75 Example 2 2.62 Example 3 2.66 Example 4 2.93 Comparative Example 1 2.55 Comparative Example 2 2.31 Control group 4.81

Table 1 shows that in Example 1, the moisture content of the frozen chicken breasts of each of the frozen chicken breasts was the same as that of the frozen chicken breasts of Example 2, In the case of Example 2, the heat of the hot plate was rapidly transferred to the whole of the chicken breast through the aluminum foil, which was analyzed as a cause of high drying efficiency. In Example 4, the instantaneous discharge of moisture was impeded and the lyophilized chicken breast It is judged to be the cause of increased water content.

As a result of the low moisture content of Comparative Example 1 in which no juice concentrate was added, it was judged that the juice concentrate contained in the chicken breast of the Example increased the moisture content of the dried chicken breast, and when dried continuously at a high temperature as in Comparative Example 2, It is found that the water content is lower than that in the case of drying with warming.

The hot air drying method of the control group was measured to have a higher moisture content than that of the vacuum freeze drying method, and it can be seen that the dried chicken breast of crispy texture can be manufactured by vacuum freeze drying the chicken breast as in the present invention.

&Lt; Test Example 2 >

The shape of the lyophilized chicken breasts prepared in Examples and Comparative Examples was observed using the hot-air dried chicken breast of Test Example 1 as a control group, and the results are shown in Table 2 below.

Shape transformation Example 1 4.1 Example 2 4.3 Example 3 3.9 Example 4 4.6 Comparative Example 1 3.5 Comparative Example 2 3.1 Control group 2.2 5: little difference from before drying, 4: minute deformation,
3: slightly deformed, 2: slightly warped, 1: much warped

In Table 2, there was almost no deformation in Example 4, in which the cloth was laid and covered and then dried. It was judged that the heat of the fan was gradually transferred to the chicken breast through the cloth. In Example 2, the chicken breast was wrapped with aluminum foil It is considered that aluminum foil suppressed deformation of chicken breasts.

In Comparative Example 1, since the juice was not added, the drying of the chicken breast rapidly proceeded and the shape change was larger. In Comparative Example 2, since the drying was continued at a high temperature, not only the surface of the chicken breast but also the inner ice sublimation speed was large, It is presumed that the chicken breasts are deformed as the particles evolve and then quickly escape to the outside.

In the hot - air - dried control group, it was concluded that the deformation of the chicken breasts was increased by the hot wind speed with drying.

&Lt; Test Example 3 >

The flavor, color, texture, taste, and overall taste of the prepared chicken breast were measured by a five-point scale method, and the average value was shown in Table 3 below .

incense color Texture flavor Overall
Likelihood Example 1 3.4 3.4 3.9 3.6 3.6 Example 2 3.7 3.7 4.0 3.7 3.8 Example 3 3.5 3.6 3.9 3.6 3.7 Example 4 3.3 4.0 3.8 4.0 3.9 Comparative Example 1 2.2 3.3 3.8 2.5 3.0 Comparative Example 2 3.0 3.1 3.6 3.3 3.3 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 3, the flavor of Comparative Example 1, in which the blueberry juice concentrate was not added, was evaluated poorly due to the fishy smell of the chicken breasts. The color of Example 4 was lowered by covering the cloth with the cloth, In Comparative Example 2, it was found that the color difference between the upper and lower portions of the chicken breast was reflected in the evaluation score due to long-term high-temperature drying from the bottom portion of the chicken breast.

There was no difference in texture among the groups, and the overall texture was crisp. In the evaluation of the taste, there was not a large difference in texture, and it showed a tendency to be dependent on the evaluation of the fragrance.

The overall likelihood was evaluated to be higher than that of the comparative example, thus confirming the merchantability of the lyophilized chicken breasts produced by the method of the present invention.

Claims (7)

The step of caring for the chicken;
Blending the juice with the trimmed chicken;
Freezing the chicken in which the juice is mixed;
After laying the cloth on the pan and arranging the frozen chicken on the pan, the chicken is covered with a cloth, and the aluminum foil is wrapped with the aluminum foil thereon so that the aluminum foil is brought into contact with the top of the chicken, Forming a vent hole communicating with the outside of the foil and applying a vacuum;
Heating the hot plate hot water temperature for supplying heat to the fan from 80 to 90 ° C at 20 to 30 ° C for 4 to 5 hours;
Drying the chicken in a vacuum state at 80 to 90 ° C for 10 to 13 hours;
Drying the primary dried chicken at 70 to 80 ° C for 3 to 5 hours;
Drying the secondarily dried chicken at 60 to 70 ° C for 4 to 6 hours; And
And then fourthly drying the tertiary dried chicken at room temperature for 2 to 4 hours. The method according to claim 1,
Wherein the juice is a juice concentrate of 50 Brix or more. delete delete delete delete delete