KR102092598B1 - A method of manufacturing chicken breast processed food, which has a thin thickness and improved texture through compression, and a chicken breast processed food manufactured through the manufacturing method - Google Patents

Abstract

The present invention relates to a method for manufacturing a chicken breast processed food with improved texture by having an increased surface area and a thinner thickness through compression. More specifically, the present invention relates to: a method for manufacturing a chicken breast processed food with improved texture which compresses chicken breast to a certain thickness to allow the whole chicken breast to be uniformly; and the chicken breast processed food manufactured through the manufacturing method.

Description

A method of manufacturing chicken breast processed food, which has a thin thickness and improved texture through compression. , and a chicken breast processed food manufactured through the manufacturing method}

The present invention relates to a method of manufacturing a processed chicken breast processed food with improved texture by increasing the surface area and making the thickness thinner through compression, and more specifically, the whole chicken breast is uniformly cooked by compressing the chicken breast to a certain thickness. The present invention relates to a method for manufacturing a processed chicken breast food with improved texture and to a processed chicken breast food prepared through the manufacturing method.

Chicken is a nutritional food that has been favored since ancient times, and particularly, chicken has a high protein content and essential fatty acid content, and has a low fat content compared to other meats, and is recognized as an excellent health food.

In addition, chicken is cheaper than other meats, has a fast cooking, is soft and easy to chew, has a high digestibility, and has a smooth aroma, so it is excellent in harmony with other spices and foods.

In Korea, the consumption form of chicken was mainly whole chicken, but the sales of partial meat have recently increased rapidly. These meat types include breasts, tenderloin, thighs, thighs, drumsticks, whole wings, rods, and wings, and are mainly sold through large-scale distribution facilities such as department stores and food chain stores.

The reason for the increase in the sales of the partial meat of the chicken is that it is possible to select the food according to the preference of the partial meat. If you look at the characteristics of each part of the meat, the breast is very low in fat, so it tastes lighter and reduces calorie intake, but it is also rich in nutritional value, so it is good for low-fat, high-protein diets. Good for In addition, leg meat is the most preferred part of the Korean people, and it has a good balance of fat and protein and excellent chewing properties.

Of these, breast meat is not soft and dry, and is recognized as a non-preferred area for consumers. Therefore, most of these breast meats have been used for salads or the like by selling whole chicken breasts for diet or protein supplementation to build muscle, or canned chicken breasts.

However, these chicken breast products, etc. have a puffy texture and peculiar fishy smell, which has not been promoted. Accordingly, there is an urgent need to develop processed foods using chicken breast, a high-protein food, while meeting consumers' preferences.

Korean Registered Patent No. 10-1717886 relates to a method of manufacturing chicken cutlet using chicken breast, and cut chicken breast to a thickness of 8 to 10 mm and apply bread crumbs to prepare chicken cutlet, but in preparation stage, Since it goes through a process of crushing to have a very small particle size, it has not been able to provide a method to improve the texture while making the most of the tissue of the chicken breast.

Korean Registered Patent No. 10-1717886

According to the present invention, there is an object to provide a processed chicken breast food with improved texture.

According to the present invention, it is an object of the present invention to provide a method capable of maintaining the shape of a circular chicken breast very effectively by preventing the destruction of tissue even in a thin thickness.

According to the present invention, there is an object to provide a processed chicken breast food that can maintain the first texture for a long time even after long-term storage.

According to the present invention, an object of the present invention is to provide a method for manufacturing a processed chicken breast food that is capable of thinly adjusting the overall thickness without sacrificing texture and taste without grinding.

The object of the present invention is not limited to the object mentioned above. The object of the present invention will be more apparent from the following description, and will be realized by means described in the claims and combinations thereof.

According to the present invention, the step of selecting a chicken breast having a length of 60 to 160 mm, a thickness of 15 mm or more; Mixing a salting agent with the selected chicken breast; Compressing the chicken breast mixed with the salting agent; Applying a batter mix to the compressed chicken breast surface; Breading the chicken breast to which the batter mix is applied; And heat-treating the breaded chicken breast. It provides a method of manufacturing a chicken breast processed food, characterized in that, in the pressing step, the thickness of the chicken breast is reduced by 65 to 85%.

In the screening step, the thickness of the chicken breast may be 15 to 25 mm.

In the mixing step, the salting agent may include any one selected from the group consisting of flavoring agents, refined salt, L-sodium glutamate, white sugar, premix composition, and combinations thereof.

The flavoring agent is one selected from the group consisting of modified starch, bundang, dextrin, refined salt, skim peanut powder, food additive mixture, coriander base, white sugar, roasted soybean flour, sodium polyphosphate, sodium pyrophosphate, and combinations thereof. It may be included.

The premix composition may include one selected from the group consisting of brewer's yeast powder, soybean fiber, refined salt, flavor, and combinations thereof.

The selected chicken breast may include a skin and may be pressed with a compactor so that the skin of the chicken breast faces upward in the pressing step.

In the pressing step, the chicken breast may have a thickness of 4 to 5 mm by pressing.

The batter mix may include one selected from the group consisting of modified starch, dextrin, tapioca starch, potato starch, glutinous rice flour, L-glutamate sodium, refined salt, and combinations thereof.

In the step of applying the batter mix, the batter mix may be applied by mixing with water in a ratio of 1: 1 to 1: 2.

Before applying the batter mix, the step of applying a pre-duster including flour and egg white powder to the surface of the compressed chicken breast may be further included.

In the step of braiding, the batter mix is coated with a breast on a chicken breast, and the bread is blended with crusto bread, flour, coriander powder, garlic powder, egg white powder, onion powder, pepper powder, It may include one selected from the group consisting of starch powder, corn starch, soybean oil, refined salt, sodium L-glutamate, yeast, spice extract, bakery improver, and combinations thereof.

The crusto-breed may be selected from the group consisting of nutrient-enhanced wheat flour, canola oil, expanding agent, refined salt, yeast, spice extract, bakery improver, and combinations thereof.

According to the present invention, there is provided a processed chicken breast food prepared through the above-described manufacturing method.

According to the present invention, it is possible to provide a processed chicken breast food with improved texture.

According to the present invention, it is possible to provide a method capable of maintaining the shape of a circular chicken breast very effectively by hardly destroying tissue even at a thin thickness.

According to the present invention, it is possible to provide a processed chicken breast food that can maintain the first texture for a long time even after long-term storage.

According to the present invention, it is possible to provide a method for manufacturing a processed chicken breast food that can be thinly adjusted in overall thickness without sacrificing texture and taste without grinding.

The effects of the present invention are not limited to the effects mentioned above. It should be understood that the effects of the present invention include all effects that can be deduced from the following description.

1 is a flow chart showing a method for manufacturing a chicken breast processed food of the present invention.
Figure 2 shows the long and short sides of the selected chicken breast.

The above objects, other objects, features and advantages of the present invention will be readily understood through the following preferred embodiments related to the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed contents are thorough and complete and that the spirit of the present invention is sufficiently conveyed to those skilled in the art.

In describing each drawing, similar reference numerals are used for similar components. In the accompanying drawings, the dimensions of the structures are shown to be enlarged than the actual for clarity of the present invention. Terms such as first and second 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 other components. For example, without departing from the scope of the present invention, the first component may be referred to as the second component, and similarly, the second component may also be referred to as the first component. Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this specification, the terms "include" or "have" are intended to indicate the presence of features, numbers, steps, actions, components, parts or combinations thereof described herein, one or more other features. It should be understood that the existence or addition possibilities of fields or numbers, steps, actions, components, parts or combinations thereof are not excluded in advance. In addition, when a part such as a layer, film, region, plate, etc. is said to be "on" another part, this includes not only the case "on the other part" but also another part in the middle. Conversely, when a portion of a layer, film, region, plate, or the like is said to be “under” another portion, this includes not only the case “underneath” the other portion but also another portion in the middle.

Unless otherwise specified, all numbers, values, and / or expressions expressing the amounts of ingredients, reaction conditions, polymer compositions and formulations used herein are those numbers that occur in obtaining these values, among other things. As these are approximations that reflect the various uncertainties of the measurement, it should be understood that in all cases they are modified by the term "about". In addition, when numerical ranges are disclosed in this description, these ranges are continuous, and include all values from the minimum value in this range to the maximum value including the maximum value, unless otherwise indicated. Further, when such a range refers to an integer, all integers including the minimum value to the maximum value including the maximum value are included unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the described range including the described endpoints of the range. For example, a range of “5 to 10” includes values of 5, 6, 7, 8, 9, and 10, as well as any subrange of 6 to 10, 7 to 10, 6 to 9, 7 to 9, and the like. It will be understood to include, and include any value between integers pertinent to the stated range of ranges such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also, for example, the range of “10% to 30%” is 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc., and all integers including up to 30%. It will be understood that it includes any subranges such as 18%, 20% to 30%, etc., and also includes any value between valid integers within the scope of the stated range, such as 10.5%, 15.5%, 25.5%, and the like.

The present invention relates to a method of manufacturing a processed chicken breast processed food with improved texture and a chicken breast processed food prepared through the manufacturing method, wherein the surface area is widened and the thickness is reduced through compression.

The method of manufacturing a processed chicken breast food of the present invention comprises the steps of selecting chicken breasts having a length of 60 to 200 mm and a thickness of 15 mm or more, mixing a salting agent with the selected chicken breast, and chickens mixed with the salting agent. Compressing the breast, applying a batter mix to the surface of the compressed chicken breast, brazing the chicken breast coated with the batter mix, and heat-treating the breasted chicken breast Including the step, characterized in that the thickness of the chicken breast in the pressing step is reduced by 65 to 85%.

1 is a flow chart of a method for manufacturing a processed chicken breast food of the present invention is briefly described, and the present invention will be described in detail with each step.

Screening step (S1)

As a step of preparing production by selecting chicken breast, which is a main material, it is characterized by selecting chicken breasts having a specific size and thickness range in order to continuously produce processed foods having similar specifications in large quantities.

The selected chicken breast has a length of 60 mm or more and a thickness of 15 mm or more. Figure 2 shows that the length of the chicken breast is defined. Referring to this, the length of the chicken breast of the present invention is described in more detail. When the selected chicken breast is laid down, the longest length in the XZ axis direction of the XYZ axis coordinate system. It may be defined as a long side, the longest length of the chicken breast in a direction perpendicular to the longitudinal direction defined by the long side may be defined as a single side. Although omitted in FIG. 2, the length in the Y-axis direction can be defined as a thickness.

The chicken breast screened in the present invention has a long side length of 130 mm or more, a short side length of 60 mm or more, and a thickness of 15 mm or more. Preferably, the long side length is 130 to 160 mm, the short side length is 47% to 100% of the long side length, and the thickness is 15 to 25 mm.

According to one embodiment, the chicken breast selected in the present invention may be in a state in which the skin is not removed.

Salting step (S2)

Mixing the selected chicken breast with a salting agent to improve the texture and to remove the odor and to give a taste component.A mixture selected from the group consisting of flavors, refined salt, sodium L-glutamate, white sugar, premix composition, and combinations thereof. It is characterized by using a salt-containing agent containing one.

The salting agent is preferably mixed with 1.1 to 2.1 parts by weight based on 100 parts by weight of the chicken breast.

The salting agent may preferably include a flavoring agent, refined salt, L-sodium glutamate, white sugar, and a premix composition, wherein the salting agent is 40 to 60% by weight of a flavoring agent, 11 to 21% by weight of refined salt, L- Sodium glutamate 10 to 20% by weight, 8 to 16% by weight of white sugar and 2 to 10% by weight of the premix composition.

The flavoring agent catches the fishy fish's fishy smell and odor, and improves the flavor of processed foods, modified starch, bundang, dextrin, refined salt, skim peanut powder, food additive mixture, coriander base, white sugar, roasted Soybean flour, sodium polyphosphate, sodium pyrophosphate, and combinations thereof. Preferably, the flavoring agent includes modified starch, bundang, dextrin, refined salt, skim peanut powder, food and vegetable mixture, coarse base, white sugar, roasted soybean flour, sodium polyphosphate and sodium pyrophosphate, wherein the flavorant The content of each composition contained in the modified starch 50 to 70% by weight, 1 to 5% by weight per minute, dextrin 0.1 to 2% by weight, defatted peanut powder 5 to 10% by weight, food additives mixtures 1 to 7% by weight, nose Real base 1 to 5% by weight, roasted soybean flour 1 to 5% by weight, sodium polyphosphate 5 to 10% by weight and sodium pyrophosphate 5 to 10% by weight.

The refined salt is to compensate for the insufficient saltiness of chicken breast, and when it is mixed with less than 11% by weight of the total weight of the salting agent, the saltiness of the food is insufficient, and when it exceeds 21% by weight of the total weight of the salting agent, the salty taste is too high. There is a problem of getting stronger.

The L-glutamate sodium gives the umami taste as a flavor enhancer. When mixed with less than 10% by weight of the total weight of the salting agent, the umami of food is insufficient, and when mixed with more than 20% by weight of the total weight of the salting agent, the umami taste is There is a problem of becoming too strong.

The white sugar is intended to control the sugar content, and when it is mixed with less than 8% by weight of the total weight of the salting agent, the sugar content of the food becomes insufficient, and when it exceeds 16% by weight, the sweetness becomes too strong.

In the case of the premix composition, it is possible to prepare a processed food containing vitamins and dietary fiber by mixing the chicken breast in an appropriate ratio, and it has an effect of improving the taste, flavor, and overall preference by becoming juicy. In addition, the texture is improved so that it can be pressed thinner.

If the premix composition is less than 2% by weight of the total weight of the salting agent, the internal tissue of the chicken breast can be easily destroyed even when compression is applied, and when it exceeds 10% by weight, the binding between the chicken breast and the premix composition strongly occurs, It may be difficult to squeeze and process chicken breast. In addition, after the chicken breast processed food is completed, the chicken breast becomes too hard, so that chewiness and gummines can be significantly reduced.

The premix composition may include one selected from the group consisting of beer yeast, soybean fiber, refined salt, flavor, and combinations thereof. Preferably the premix composition comprises beer yeast, soybean fiber, refined salt and fragrance, wherein the premix composition is 50 to 70% by weight beer yeast, 25 to 45% by weight soybean fiber, 1 to 10% by weight refined salt and fragrance 1 It may contain from 10% by weight.

The brewer's yeast is non-fermentable by drying yeast in Saccharomyces, which is separated after filtration of beer due to completion of wort fermentation in the beer production process.

The brewer's yeast contains about 50% high-quality protein, has a very high content of vitamin B and phosphorus, and is known to be effective in fatigue recovery and diet. In addition, when applying the brewer's yeast, the content of glutamic acid is increased without significantly affecting the flavor and taste of other components, thereby increasing the umami taste.

If the amount of the brewer's yeast is less than 50% by weight, it means the cooking yield (the weight ratio of patty remaining after cooking by comparing the weight of chicken breast before and after cooking, and the obtained value is expressed as a percentage (%)). , In general, it is better to have a range of 75 to 90% of the required cooking yield in the patty for hamburgers.) The chicken breast may become hard due to an increase of too much, and if it exceeds 70% by weight, the cooking yield does not reach the required physical property level, The bitter taste of brewer's yeast contributes negatively to chicken breast.

The soybean fiber is rich in dietary fiber, which increases satiety and has an excellent effect in preventing adult diseases. The dietary fiber contained in the soybean fiber is a polymer material of a polysaccharide derivative, and has an effect of absorbing and retaining a certain amount of water and an increase in volume due to retained moisture and swelling property. When the soybean fiber is applied, the binding power may be increased to improve the texture of chicken breast, and additives including seasoning, seasoning, fat, and flavoring agents may be impregnated with raw meat. In addition, when cooking the chicken breast containing the same, the soybean fiber may retain moisture in the chicken breast by increasing the binding power with moisture and fat with the ability to retain moisture. Accordingly, the taste, flavor, and overall preference of the chicken breast processed food can be greatly improved.

If the amount of soybean fiber used is less than 25% by weight, the cooking yield does not reach the required physical property level, and chicken breast shaping and compression (condensation) properties may deteriorate. If it exceeds 45% by weight, the cooking yield increases and the chicken breast becomes hard. You can.

The fragrance may be mixed to impart a scent to the chicken breast to prevent odor of the meat and to impart a unique flavor.

In the present invention, the degree of vacuum can be adjusted to 0.07 to 0.09 bar so that the salting agent is evenly mixed on the chicken breast, and after tumbling at a rate of 3 to 10 rpm for 20 to 30 minutes, it can be aged at 0 to 5 ° C for at least 12 hours. have.

Crimping step (S3)

This is a step of making a wide shape by squeezing thinned chicken breast to a certain thickness using a flattener, and is characterized in that the destruction of the internal tissue of the compressed chicken breast is suppressed as much as possible. Specifically, to prevent the chicken breast from tearing, spread the chicken breast as wide as possible with the skin part facing upward, and then reduce the thickness of the chicken breast spread on the press to 65 to 85% from the thickness of the first selected chicken breast. Pressing is performed.

The thickness of the compressed chicken breast is 4-5 mm. At this time, if it is less than 4 mm, the chicken breast may be torn in the squeezing process, and the productability may be deteriorated. If it exceeds 5 mm, the texture and marketability may be deteriorated. In addition, the length of the chicken breast, that is, the long side and the short side, may be changed by compression. Specifically, the length of the long side can be increased by 10% to 50% from the length of the long side of the chicken breast selected in the screening step, and the length of the short side can be increased by 10% to 50% from the length of the short side of the chicken breast selected in the screening step.

The purpose of the crimping in the present invention can be largely defined in two ways, first is to reduce the cooking time by widening the surface area to be fried by squeezing thinly, to provide a product having a constant taste with a thin and uniform thickness. In other words, by squeezing the thick part of chicken meat thinly, it is forcibly destroying the muscular tissue that gives the puffy taste, making physical deformation very thin, thereby allowing all parts to be fried equally, so that the same texture and taste can be achieved. It is to do. The second is to create a large, large area chicken breast processed food to provide visual satisfaction to consumers.

Battering stage (S4)

It is a step of applying a batter mix or the like to the surface of the chicken breast so as to prevent contraction of the compressed chicken breast tissue and increase the retention of juice and to make the crumble easily adhere to the chicken meat when braiding. In the present invention, the battering step is performed once. It can be made over and over again.

The batter mix is applied by mixing with water, wherein the batter mix is preferably used in a ratio of 1: 1 to 1: 2 with water.

In the present invention, before applying the batter mix to the surface of the chicken breast, a step of first applying a pre-duster containing flour and egg white powder to the surface of the chicken breast may be added, which naturally increases the abrasion force on the slippery chicken breast surface. This is to ensure that the batter mix can be applied properly. At this time, the pre-duster is coated with 2 to 6 parts by weight based on 100 parts by weight of chicken breast, and the batter mix is suitably coated with 2 to 8 parts by weight, and its thickness is thin, so that the flavor and texture of the product manufactured thereafter are thin. It does not interfere.

The batter mix includes one selected from the group consisting of modified starch, dextrin, tapioca starch, potato starch, glutinous rice flour, sodium L-glutamate, refined salt, and combinations thereof. Preferably, the batter mix includes modified starch, dextrin, tapioca starch, potato starch, glutinous rice flour, L-glutamate, and refined salt, wherein the content of each composition included in the batter mix is 25-40% by weight of modified starch , Dextrin 25-40% by weight, Tapioca starch 5-10% by weight, potato starch 5-10% by weight, glutinous rice flour 7-14% by weight, L-glutamate sodium 0.1-2% by weight and purified salt 0.1-1% by weight do.

Breading stage (S5)

This is a step of applying a breather to give the battered chicken breast a crispy texture.

The breather is to give the primary taste and texture of the processed chicken breast food, it is preferable to mix 12 to 22 parts by weight based on 100 parts by weight of chicken breast.

The breather includes a composition that affects taste and a composition that affects texture.

The composition that affects the taste includes one selected from the group consisting of coriander powder, garlic powder, egg white powder, onion powder, pepper powder, whole egg powder, refined salt, sodium L-glutamate, and combinations thereof. Preferably, the composition that affects taste includes coriander powder, garlic powder, egg white powder, onion powder, pepper powder, whole egg powder, refined salt, and sodium L-glutamate. At this time, the bread is 1 to 8% by weight coriander powder, 1 to 3% by weight garlic powder, 0.8 to 1.8% by weight egg white powder, 0.4 to 1.4% by weight onion powder, 0.4 to 1.2% by weight pepper powder, and 0.1 to 0.6 egg powder It contains 0.5% to 2% by weight of purified salt, 0.2 to 1% by weight of sodium L-glutamate.

The composition that affects the texture includes one selected from the group consisting of crusto bread, wheat flour, corn starch, and combinations thereof. Preferably, the composition that affects the texture includes crusto bread, wheat flour, and corn starch. At this time, the breather includes 20 to 80% by weight of crusto bread, 10 to 45% by weight of wheat flour, and 5 to 20% by weight of corn starch.

The crusto-breed preferably contains nutrient-enriched wheat flour, canola oil, expander, refined salt and yeast, and more specifically, 70-95% by weight nutrient-enhanced wheat flour, 1-15% by weight canola oil, 0.5-6% by weight expander, refined salt 0.5 to 6% by weight and 0.1 to 3% by weight of yeast.

The crusto-breeder is characterized by having a small particle and high density compared to a general breather, so it adheres well to the surface of the product when frying and fried, and has a longer crispness than a normal bread crumb.

Heat treatment step (S6)

This is a step of heat treatment by passing at least one of a fryer and an oven to control microbial control of breaded chicken breast and to shorten cooking time.

The fryer may be implemented to prevent the breather from falling off, and it is preferable to fry only the degree at which the breather is fixed to the chicken breast at 175 to 185 ° C for 30 seconds or more.

The heat treatment through the oven has the advantage of being able to transfer heat to the center of the chicken breast in a short time, and can preserve the juice inside the chicken breast while being crispy on the outside without carbonization of the breather.

The oven is preferably run for 5 to 15 minutes at 120 to 130 ℃. At this time, if the heat treatment is performed at less than 120 ° C or less than 5 minutes, microbial control is not possible. When the heat treatment is performed at a temperature exceeding 130 ° C or more than 15 minutes, the breather is carbonized and the juice escapes, resulting in poor productability.

Freezing step (S7)

It is a step that can be selected to maintain the wide shape of the heat-treated chicken breast and increase preservation.

The finished chicken breast processed food through heat treatment is rapidly frozen at minus 30 ℃ to minus 40 ℃ for at least 60 minutes and then stored at minus 18 ℃.

According to the present invention, chicken breast processed foods can be produced through the above-described manufacturing method, the thickness of the final processed chicken breast processed food is substantially 5 mm or less, the long side length is 150 to 250 mm, and the short side length is 80 to It is characterized by being 250 mm.

In the present invention, the weight of the processed chicken breast food may be 100 to 300g, but is not limited thereto.

Hereinafter, the present invention will be described in more detail through specific examples. However, these examples are intended to illustrate the present invention and the scope of the present invention is not limited by them.

Example 1

Long side length 130㎜, short side length 60㎜, thickness 15㎜ and weight 100g of refrigerated chicken breast are prepared by screening. Based on 100 parts by weight of the selected refrigerated chicken breast, a salting agent is added to 2.1 parts by weight, tumbling at 0.09 bar at 10 rpm for 30 minutes, and then aged at 5 ° C. for 12 hours. At this time, the salting agent includes 50% by weight of flavoring agent, 16% by weight of refined salt, 15% by weight of L-glutamate, 17% by weight of white sugar, and 2% by weight of the premix composition. The flavoring agent is 60% by weight of modified starch, 3% by weight per minute, 1% by weight of dextrin, 9% by weight of defatted peanut powder, 5% by weight of food additive mixture, 4% by weight of coriander base, 3% by weight of roasted soybean flour, polyphosphoric acid Sodium 7.5% by weight, sodium pyrophosphate 7.5% by weight, the premix composition comprises 60% by weight of beer yeast, 35% by weight of soybean fiber, 2.5% by weight of refined salt and 2.5% by weight of flavoring.

Examples 2 to 5

The chicken breast was aged through the same process as in Example 1, but the contents of the premix composition contained in the salting agents of Examples 2, 3, 4, and 5 were 4%, 6%, 8%, and 10%, respectively. %.

Comparative Example 1

The chicken breast was aged through the same process as in Example 1, but the premix composition was not added, and other compositions were added in the same amount as in Example 1.

Example 6

After compressing the chicken breast aged in Example 1 to a thickness of 5 mm, apply 2 parts by weight of pre-duster (88% by weight of wheat flour and 12% by weight of egg white) based on 100 parts by weight of chicken breast, then batter mix (denatured starch) 35% by weight, dextrin 35% by weight, tapioca starch 8.5% by weight, potato starch 8.5% by weight, glutinous rice flour 11.5% by weight, L-glutamate sodium 1% by weight, purified salt 0.5% by weight) It was adjusted to be 2 parts by weight compared to 100 parts by weight of chicken breast and applied to the surface of chicken breast. Thereafter, a breather containing 20% by weight of crusto-breed (20% by weight of crusto-breed, 40% by weight of wheat flour, 10% by weight of corn starch, 5% by weight of coriander powder, 2% by weight of garlic powder, 1.5% of egg white powder) %, Onion powder 1% by weight, pepper powder 0.7% by weight, egg powder 0.3% by weight, refined salt 1% by weight, sodium L-glutamate 0.5% by weight) was applied to 22 parts by weight based on 100 parts by weight of chicken breast. At this time, the crusto bread contains 90% by weight of nutrient-enhanced wheat flour, 5% by weight of canola oil, 2% by weight of an expanding agent, 2% by weight of refined salt, and 1% by weight of yeast. The fryer was then heat treated at 185 ° C for 30 seconds and in a 130 ° C oven for 15 minutes. The finished chicken breast processed food was rapidly frozen at -40 ℃ for over 60 minutes and then cooked at 181 ℃ for 5 minutes.

Examples 7 to 9

The same cooking process as in Example 6 was carried out, but the Breeders of Examples 7, 8, and 9 were adjusted to include 40% by weight, 60% by weight, and 80% by weight, respectively.

Comparative Example 2

The same cooking process as in Example 6 was carried out, but a bread that does not contain any crusto-breed (the rest of the composition was adjusted in the same manner as in Example 6) was applied and cooked.

Comparative Example 3

The same cooking process as in Example 6 was carried out, but only the crusto-breed (100%) was applied to cook.

Comparative Example 4

The same cooking process as in Example 7 was carried out, but the bread was applied by replacing the crusto bread with 5 mm of normal breadcrumbs (40% by weight).

Comparative Example 5

Through the same cooking process as in Example 7, the squeezing step was excluded to prepare chicken breast processed food without being squeezed.

Comparative Example 6

Through the same cooking process as in Example 7, the chicken breast processed food was prepared by pressing the chicken breast to a thickness of 3 mm in the pressing step.

Comparative Example 7

Through the same cooking process as in Example 7, the chicken breast processed food was prepared by pressing the chicken breast to a thickness of 10 mm in the pressing step.

Comparative Example 8

The same cooking process as in Example 7 was performed, and chicken breast processed food was prepared in a state in which the step of salting was excluded.

Experimental Example 1 (Evaluation of chicken breast properties by content of premix composition)

The physical properties of the aged and prepared chicken breasts in Examples 1 to 5 and Comparative Example 1 were evaluated. As a measurement method, a texture analyzer was used, and Table 1 below shows the average value of the measured values by repeating 5 times for each sample.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Hardness (g) 1075 1708 2188 2846 3569 5388

According to the results of Table 1, in the case of Comparative Example 1, the hardness of the chicken breasts aged in Examples 1 to 5 was harder than that of Examples 1 to 5 with a hardness of 1075 g. It can be seen that. In addition, it was confirmed that the hardness of the chicken breast increased from 1708g to 5388g as the premix composition content increased.

Through this, in the case of Examples 1 to 5, it was confirmed that it is very effective in maintaining shape when compressing with a hard tissue.

Experimental Example 2 (Evaluation of skin properties by crusto-breed content)

The physical properties of the outer skin of the processed chicken breast foods prepared in Examples 6 to 9 and Comparative Examples 2 to 3 were evaluated. As a measurement method, a texture analyzer was used, and Table 2 below shows the average value of the values measured 5 times for each sample.

division Comparative Example 2 Comparative Example 3 Example 6 Example 7 Example 8 Example 9 Hardness (g) 1024 3117 1822 1888 1982 2232

According to the results of Table 2, in the case of Comparative Example 2, the hardness was 1024 g, which was relatively low compared to the Examples, and thus it was found that the Examples had a more crispy outer shell. In addition, it was confirmed that the hardness of the shell increased significantly from 1822g to 3117g as the crusto-breather content increased. Through this, it was confirmed that the above embodiments can provide a processed chicken breast food with a more crispy texture than Comparative Example 2. In order to provide excellent texture, the hardness value of the most preferred outer shell as a processed food is 1800 to 2500 g. In the case of Comparative Example 3, it is not judged to be an appropriate content because it is hard to match the characteristics of the product.

Experimental Example 3 (evaluation of physical properties compared to a bread containing normal bread crumbs)

The physical properties of each of the finished products cooked in Example 7 and Comparative Example 4 were evaluated. As a measurement method, a texture analyzer was used, and the average value of the values measured by repeating 5 times for each sample in Table 3 is described below.

According to the results of Table 3, the hardness of Comparative Example 4 and Example 7 was similar to that of 4703g and 4747g immediately after frying, but after 10 minutes, the hardness of Comparative Example 4 was compared to that of Example 7 It can be seen that it is decreasing very rapidly. That is, in the case of Example 7, it can be confirmed that, over time, the chicken breast processed food maintains a high hardness value relative to Comparative Example 4. In addition, it can be seen that as time passed, the moisture inside was diffused to the outside, and the outer skin became dull, and in Example 7, the chewability was maintained higher than that of Comparative Example 4. Through this, it can be seen that the crustobre leather is effective in maintaining the crispness of the skin.

Experimental Example 4 (Evaluation of texture compared to the bread containing normal bread crumbs)

For the finished products cooked in Example 7 and Comparative Example 4, a texture difference discrimination evaluation was performed. The finished product of Example 7 is designated as A, and the finished product of Comparative Example 4 is designated as B, and these samples are provided in pairs with various combinations, and 50 people blindly respond to whether the finished products provided in the pair are the same product. The investigation was conducted.

Sample pair presentation Response frequency same Non-equal AA 45 5 AB 3 47 BA 2 48

According to the results of Table 4, when referring to the fact that there were many respondents saying that the same pair was the same as the non-identical pair, it can be determined that there is a significant difference in texture between the two samples.

Experimental Example 5 (inspection on size, appearance, and texture)

The preferences for the size, shape (appearance), and texture of the finished products cooked in Examples 7 and 4 were compared. For the test, a nine-point scale method was used, and the average value of 50 samples for each sample was shown in Table 5 below.

Inspection items Example 7 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 size 8.7 8.7 6.5 8.5 8.2 8.6 Exterior 8.6 8 7.1 5.2 8.5 6.0 Texture 8.7 7.6 4.0 6.0 6.4 6.5

According to the results of Table 5, when the compression process is not performed, the overall sensory evaluation score in size, appearance, and texture is confirmed to be low. I did not get a high score, and I did not get a satisfactory score in terms of texture. In addition, it can be seen that, when the appropriate thickness of the finished product is not provided, it has a low score, especially in texture. In addition, even in the case of the finished product made of the same thickness as in Example 7, in the case of Comparative Example 8 without the addition of a salting agent, it was confirmed that the finished chicken breast tissues were partially destroyed and did not receive a high score in texture.

Claims (14)

Selecting chicken breasts with skin, having a long side length of 130 mm or more, a short side length of 60 mm or more, and a thickness of 15 mm or more;
Salt selected from 40 to 60% by weight, 11 to 21% by weight of refined salt, 10 to 20% by weight of L-glutamate, 8 to 16% by weight of white sugar, and 2 to 10% by weight of the premix composition in the selected chicken breast Mixing the agent;
Pressing the chicken breast mixed with the salting agent to a thickness of 4 to 5 mm by pressing it with a compactor with the skin facing upward;
25-40% by weight of denatured starch, 25-40% by weight of dextrin, 5-10% by weight of tapioca starch, 5-10% by weight of potato starch, 7-14% by weight of glutinous rice flour, L-sodium glutamate on the surface of the pressed chicken breast Applying a batter mix containing 0.1 to 2% by weight and 0.1 to 1% by weight of purified salt;
The batter mix is coated with a chicken breast coated with flour, canola oil, expanding agent, refined salt, yeast, garlic powder, egg white powder, onion powder, pepper powder, whole egg powder, sodium L-glutamate and corn starch Breading (Breading); And
Heat-treating the breaded chicken breast; A method of manufacturing a chicken breast processed food comprising:
The premix composition comprises 50 to 70% by weight of beer yeast, 25 to 45% by weight of soybean fiber, 1 to 10% by weight of refined salt, and 1 to 10% by weight of fragrance. According to claim 1,
In the step of screening, the method for manufacturing chicken breast processed food is 15 to 25 mm thick. delete According to claim 1,
The flavoring agent of denatured starch, Bundang, dextrin, refined salt, skim peanut powder, food additive mixture, white sugar, roasted soybean flour, sodium polyphosphate, or sodium pyrophosphate is one or more of the processed chicken breast processed food Manufacturing method. delete delete delete delete According to claim 1,
In the step of applying the batter mix, the batter mix is mixed with water in a 1: 1 to 1: 2 weight ratio, and the method of manufacturing chicken breast processed food is applied. According to claim 1,
Method of manufacturing a chicken breast processed food further comprising the step of applying a pre-duster containing flour and egg white powder to the surface of the compressed chicken breast before the step of applying the batter mix. delete delete Processed chicken breast food manufactured through the method of claim 1. The method of claim 13,
The long and short length of the chicken breast processed food is an increased length of 10 to 50% in the long and short length of the chicken breast selected in the sorting step, and the thickness is reduced by 65 to 85% in the thickness of the chicken breast selected in the sorting step. Chicken breast processed food that is thick.

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