KR102242379B1 - Method for manufacturing chicken with omega 3 - Google Patents
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- KR102242379B1 KR102242379B1 KR1020200060735A KR20200060735A KR102242379B1 KR 102242379 B1 KR102242379 B1 KR 102242379B1 KR 1020200060735 A KR1020200060735 A KR 1020200060735A KR 20200060735 A KR20200060735 A KR 20200060735A KR 102242379 B1 KR102242379 B1 KR 102242379B1
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 96
- 239000000944 linseed oil Substances 0.000 claims abstract description 56
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 56
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims abstract description 45
- 238000002156 mixing Methods 0.000 claims abstract description 39
- 150000003839 salts Chemical class 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 33
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000009938 salting Methods 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 16
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- 230000002708 enhancing effect Effects 0.000 claims abstract description 4
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- 239000003549 soybean oil Substances 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 229920000388 Polyphosphate Polymers 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 239000001205 polyphosphate Substances 0.000 claims description 5
- 235000011176 polyphosphates Nutrition 0.000 claims description 5
- 229940073490 sodium glutamate Drugs 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims description 2
- 239000012266 salt solution Substances 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 9
- 239000011248 coating agent Substances 0.000 abstract description 3
- 238000000576 coating method Methods 0.000 abstract description 3
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- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000020996 boneless meat Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 28
- 235000015228 chicken nuggets Nutrition 0.000 description 6
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- IQLUYYHUNSSHIY-HZUMYPAESA-N eicosatetraenoic acid Chemical compound CCCCCCCCCCC\C=C\C=C\C=C\C=C\C(O)=O IQLUYYHUNSSHIY-HZUMYPAESA-N 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 230000014509 gene expression Effects 0.000 description 2
- 239000006014 omega-3 oil Substances 0.000 description 2
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- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- NPQAMUFQEFLLCY-UHFFFAOYSA-N Sageone Chemical compound C1=2C(O)=C(O)C(C(C)C)=CC=2CCC2=C1C(=O)CCC2(C)C NPQAMUFQEFLLCY-UHFFFAOYSA-N 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 230000037237 body shape Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000004452 decreased vision Effects 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 230000011164 ossification Effects 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- RCVGXYUBWJMZTF-MGPUTAFESA-N sageone Natural products CC([C@@H]1CC2)(C)CCC[C@]1(C=O)C1=C2C=C(C(C)C)C(O)=C1O RCVGXYUBWJMZTF-MGPUTAFESA-N 0.000 description 1
- 201000000980 schizophrenia Diseases 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 230000025366 tissue development Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/004—Apparatus for tenderising meat, e.g. ham by massaging
- A22C9/005—Tumblers and rotating drums for massaging meat in their interior
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/1868—Docosahexaenoic acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/187—Eicosapentaenoic acid
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- Health & Medical Sciences (AREA)
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- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Wood Science & Technology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
Description
본 발명은 오메가-3가 함유된 치킨의 제조 방법에 관한 것으로, 보다 상세하게는 순살 또는 뼈있는 계육을 이용한 통상의 후라이드 치킨의 제조 시 하루 권장 섭취량에 해당하는 오메가-3를 효과적으로 계육에 고착시키고, 후라이드 치킨의 조리 과정에서 계육에 고착된 오메가-3가 이탈되지 않고 그대로 보존되도록 한 오메가-3가 함유된 치킨의 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing a chicken containing omega-3, and more particularly, when preparing a conventional fried chicken using pure or boned chicken, omega-3 corresponding to the recommended daily intake is effectively adhered to the chicken meat. , It relates to a method of manufacturing chicken containing omega-3 so that the omega-3 adhered to the chicken meat during the cooking process of fried chicken does not escape and is preserved as it is.
최근 건강과 다이어트에 관심이 높아짐에 따라 체형 유지를 위해 저칼로리, 저염분, 저지방의 다이어트 식품이 인기를 끌고 있으며, 이와 함께 대사증후군 등의 성인병 예방에 도움이 되는 오메가-3 등의 건강에 유익한 성분을 함유한 식품이 인기를 끌고 있다.As interest in health and diet has increased recently, diet foods with low calorie, low salt, and low fat are gaining popularity to maintain body shape, along with beneficial ingredients such as omega-3, which help prevent adult diseases such as metabolic syndrome. Foods containing is gaining popularity.
특히, 오메가-3는 불포화지방산의 일종으로, 신경세포막과 망막에 분포하며, 세포막에서 전기적인 자극을 빠른 속도로 다음 세포에 전달하는 역할을 하며, 또한 인체 내에서 세포를 보호하고 세포의 구조를 유지시키며 원활한 신진대사를 돕고 혈액의 피막형성을 억제하고, 뼈의 형성을 촉진시키는 동시에 강화하는 작용을 하는 것으로 보고되고 있다.In particular, omega-3 is a type of unsaturated fatty acid, distributed in nerve cell membranes and retina, and plays a role in delivering electrical impulses from the cell membrane to the next cell at a high speed, and also protects cells in the human body and improves the structure of cells. It is reported that it maintains, helps smooth metabolism, inhibits blood film formation, promotes and strengthens bone formation.
이러한 오메가-3 지방산의 종류로는 알파 리놀렌산 (alpha-linolenic acid :ALA), DHA로 알려진 도코사헥사에노산(docosahexaenoic acid), EPA 로 알려진 에이코사펜타에노산 (eicosapentaenoic acid), SDA (stearidonic acid), ETA (eicosatetraenoic acid) 가 있다.Types of these omega-3 fatty acids include alpha-linolenic acid (ALA), docosahexaenoic acid known as DHA, eicosapentaenoic acid known as EPA, and steeridonic acid (SDA). ), ETA (eicosatetraenoic acid).
일반적으로 상기 오메가-3의 하루 권장 섭취량은 0.5~1g이며, 생선기름, 플랑크톤, 해산물, 콩기름, 모유 등에 많이 들어 있으며, 특히 신생아와 청소년의 경우에는 정상적인 조직발달을 돕기 위해서 더 많은 양이 필요하나 이러한 오메가-3의 섭취가 부족하면 우울증, 정신분열증, 주의력결핍, 과잉행동장애, 시력저하, 심장질병 등이 발생할 수 있으며, 스트레스를 가중시킬 수 있는 것으로 알려져 있다.In general, the recommended daily intake of omega-3 is 0.5 to 1 g, and it contains a lot of fish oil, plankton, seafood, soybean oil, breast milk, etc., especially for newborns and adolescents, a larger amount is needed to help normal tissue development. Insufficient intake of these omega-3s can lead to depression, schizophrenia, attention deficit, hyperactivity disorder, decreased vision, and heart disease, and is known to increase stress.
종래 계육 가공품(치킨 너겟)에 오메가-3를 첨가하는 한가지 예가 대한민국 등록특허 제1420772호(이하, ‘선행문헌’이라 함)에 개시되어 있다. One example of adding omega-3 to conventional chicken meat products (chicken nuggets) is disclosed in Korean Patent No. 1420772 (hereinafter referred to as “priority literature”).
상기 선행문헌은, 종래의 지방성분을 포함하여 제공되던 너겟 제품에서 지방성분을 빼면서도 영양뿐 아니라 맛, 안전성을 충족하기 위해 닭가슴살만을 이용한 가공된 원료육에 오메가-3를 일정량 첨가한 치킨 너겟 제품을 제공하기 위한 것으로서, 치킨 너겟에 오메가-3 성분을 첨가하기 위해 가공 원료육에 오메가-3 성분을 혼합한 후 외국산(네델란드 marel사의 모델명 : RevoPortioner 500 제품) 3D 성형기를 통해 치킨 너겟을 성형함으로써 상기 오메가-3 성분이 치킨 너겟에 함유되도록 하였다. The prior literature is a chicken nugget product in which a certain amount of omega-3 is added to processed raw meat using only chicken breast in order to satisfy not only nutrition, taste, and safety while subtracting fat from the conventional nuggets provided including fat components. In order to add omega-3 ingredients to chicken nuggets, the omega-3 ingredients are mixed with processed raw meat, and then the chicken nuggets are molded through a 3D molding machine of foreign production (Netherlands marel's model name: RevoPortioner 500). -3 ingredients were included in the chicken nuggets.
그러나, 상기 청소년층을 포함한 국내 대다수의 치킨 소비자들은 치킨 너겟 제품이 아니라 우리 주변에서 즐겨먹는 일반적인 후라이드 치킨이나 양념 치킨 등의 선호도가 높은 것이 현실이나, 이러한 후라이드 치킨이나 양념 치킨 등의 제조 과정에서 하루 권장 섭취량에 해당하는 오메가-3를 효과적으로 함유시키는 방법에 대해서는 아쉽게도 제대로 연구된 사례가 없는 실정이다.However, it is a reality that the majority of chicken consumers, including the youth group above, prefer not to be a chicken nugget product, but to the general fried chicken or seasoned chicken that we enjoy around us, but it is recommended a day in the manufacturing process of fried chicken or seasoned chicken. Unfortunately, there has not been a well-studied case on how to effectively contain omega-3 corresponding to the amount of intake.
이에 본 발명은 상기와 같은 문제점을 해소할 수 있도록 발명된 것으로, 본 발명은 순살 또는 뼈있는 계육을 이용한 통상의 후라이드 치킨의 제조 시 하루 권장 섭취량에 해당하는 오메가-3를 효과적으로 계육에 고착시키고, 후라이드 치킨의 조리 과정에서 계육에 고착된 오메가-3가 이탈되지 않고 그대로 보존되도록 한 오메가-3가 함유된 치킨의 제조 방법을 제공하는 것을 목적으로 한다.Accordingly, the present invention has been invented to solve the above problems, and the present invention effectively adheres omega-3 corresponding to the recommended daily intake to the chicken meat when preparing a conventional fried chicken using pure or boned chicken meat, It is an object of the present invention to provide a method of manufacturing chicken containing omega-3 in which omega-3 adhered to chicken meat is not separated during the cooking process of fried chicken and is preserved as it is.
상기와 같은 목적을 달성하기 위한 본 발명은, 기설정된 염지액의 재료 배합 비율에 따라 정제염, 설탕, 오메가-3를 포함하는 아마씨유, 정제수 및 맛과 향을 증진하기 위한 부재료들을 계량하는 재료 계량 단계(S100); 상기 계량된 재료 중에서 일정 용량의 배합 용기에 정제염 및 설탕을 투입한 후 아마씨유를 가장 먼저 첨가하여 상기 정제염 및 설탕의 표면에 아마씨유가 흡착 및 코팅되도록 배합하고, 이 후 아마씨유가 코팅 완료된 정제염 및 설탕에 정제수 및 부재료를 투입한 후 배합하는 염지액 배합 단계(S200); 뼈없는 순살 또는 뼈있는 원료육을 세절하여 준비하는 계육 세절 단계(S300); 텀블러 장치에 세절된 계육과 염지액을 함께 투입한 후 일정시간 동안 교반 및 숙성함으로써 계육에 염지액이 흡착되는 염지 단계(S400); 염지액에 의해 염지된 계육을 물과 튀김용 밀가루 분말이 혼합된 액상 반죽으로 1차 도포한 후, 상기 액상 반죽이 1차 도포된 계육에 다시 튀김용 밀가루 분말을 2차 도포하고, 이 상태로 170 내지 180도의 식용유에서 5 내지 10분간 유탕 가열하는 조리 단계(S500);를 포함하여 제조된다.In order to achieve the above object, the present invention is a material metering material for measuring refined salt, sugar, flaxseed oil including omega-3, purified water, and subsidiary materials for enhancing taste and aroma according to a preset mixing ratio of the material of the dyeing solution. Step S100; Among the weighed materials, refined salt and sugar are added to a mixing container of a certain capacity, and then flaxseed oil is added first, and then blended so that flaxseed oil is adsorbed and coated on the surface of the refined salt and sugar, and then refined salt and sugar coated with flaxseed oil. After adding purified water and a subsidiary material to the blending step (S200) of mixing; Chicken slicing step (S300) of preparing by slicing boneless raw meat or raw raw meat with bone; A curing step (S400) in which the chopped chicken meat and the curing solution are added to the tumbler device, and then stirred and aged for a certain period of time so that the curing solution is adsorbed to the chicken meat; After the chicken meat cured with the salting solution is first coated with a liquid dough mixed with water and flour powder for frying, then the flour powder for frying is applied a second time to the chicken meat to which the liquid dough was first applied, and in this state It is prepared including; cooking step (S500) of heating the oil bath for 5 to 10 minutes in 170 to 180 degrees of cooking oil.
또한 일 실시예에 따라, 상기 염지액 배합 단계(S200)는, 배합 용기에 기설정된 염지액의 재료 배합 비율에 따라 계량된 정제염 4 내지 6중량%, 설탕 4 내지 6중량%를 투입하는 단계(S210); 상기 투입된 정제염과 설탕에 아마씨유 1 내지 3중량%을 추가한 후 혼합함으로써 상기 아마씨유가 정제염과 설탕 표면에 골고루 흡착 및 코팅되도록 하는 단계(S220); 상기와 같이 아마씨유 등이 흡착 코팅된 정제염 및 설탕에 정제수 75 내지 85중량%, 부재료 6 내지 10중량%를 첨가하여 100중량%의 염지액을 형성하는 단계(S230);를 포함한다.In addition, according to an embodiment, the step of blending the salting solution (S200) includes adding 4 to 6% by weight of purified salt and 4 to 6% by weight of sugar measured according to the material mixing ratio of the predetermined salting solution in the mixing container ( S210); Adding 1 to 3% by weight of flaxseed oil to the added refined salt and sugar, followed by mixing so that the flaxseed oil is evenly adsorbed and coated on the surface of the refined salt and sugar (S220); And adding 75 to 85% by weight of purified water and 6 to 10% by weight of a subsidiary material to the refined salt and sugar coated with linseed oil as described above to form 100% by weight of a dyeing solution (S230).
또한 일 실시예에 따라, 상기 염지 단계(S400)는, 텀블러 장치에 세절 및 계량된 계육을 투입하는 단계(S410); 순살 기준 계육 100중량부 대비 염지액 9 내지 11중량부를 추가하여 텀블러 장치에서 3분간 골고루 혼합하는 단계(S420); 상기 혼합된 계육과 염지액을 온도 5℃의 냉장고에서 10시간 이상 저온 숙성시키는 냉장 저온 숙성 단계(S430);를 포함한다.In addition, according to an embodiment, the curing step (S400) includes the steps of injecting the minced and weighed chicken meat into the tumbler device (S410); Adding 9 to 11 parts by weight of a curing solution based on 100 parts by weight of chicken meat based on pure meat, and mixing evenly for 3 minutes in a tumbler device (S420); And a refrigerated low-temperature aging step (S430) of low-temperature aging the mixed chicken meat and salt solution in a refrigerator at a temperature of 5°C for 10 hours or more.
또한 일 실시예에 따라, 상기 조리 단계(S500)은, 염지액에 의해 염지된 계육을 물과 튀김용 밀가루 분말이 혼합된 액상 반죽으로 1차 도포하는 단계(S510); 상기 액상 반죽으로 1차 도포된 계육을 튀김용 밀가루 분말만으로 2차 도포하는 단계(S520); 상기 2차 도포된 계육을 173 내지 178도의 식용유에서 5 내지 7분간 유탕 가열 처리하는 단계(S530);를 포함한다.In addition, according to an embodiment, the cooking step (S500) includes the steps of first applying the chicken meat cured with a salting solution to a liquid dough in which water and flour powder for frying are mixed (S510); Secondly applying the chicken meat first coated with the liquid dough with only flour powder for frying (S520); And a step (S530) of heating the second applied chicken meat in edible oil at 173 to 178 degrees for 5 to 7 minutes (S530).
또한 일 실시예에 따라, 상기 염지 단계(S400)의 결과로서, 순살 기준 계육 100중량부 당 아마씨유 1 내지 2중량부가 계육에 포함된다.In addition, according to an embodiment, as a result of the curing step (S400), 1 to 2 parts by weight of flaxseed oil per 100 parts by weight of chicken meat based on pure meat is included in the chicken meat.
또한 일 실시예에 따라, 상기 부재료는 옥분 2중량%, 폴리인산염 2중량%, 구운마늘분 1중량%, 글루타민산나트륨(MSG) 1중량%, 옥수수전분 1중량%가 첨가된다.In addition, according to an embodiment, 2% by weight of ox powder, 2% by weight of polyphosphate, 1% by weight of roasted garlic powder, 1% by weight of sodium glutamate (MSG), and 1% by weight of corn starch are added as the subsidiary material.
또한 일 실시예에 따라, 상기 아마씨유의 함량은 아마씨유 100중량부 당 50 내지 60중량부가 콩기름으로 대체된다.In addition, according to one embodiment, the content of the flaxseed oil is replaced by 50 to 60 parts by weight of soybean oil per 100 parts by weight of flaxseed oil.
상술한 바와 같은 본 발명은, 순살 또는 뼈있는 계육을 이용한 통상의 후라이드 치킨의 제조 시 하루 권장 섭취량에 해당하는 오메가-3를 효과적으로 계육에 고착시키고, 후라이드 치킨의 조리 과정에서 계육에 고착된 오메가-3가 이탈되지 않고 그대로 보존되도록 함으로써 400g 기준 후라이드 치킨 한마리를 4인 가족이 나누어 먹는 경우 치킨을 맛있게 즐기면서도 모든 가족 구성원이 각자 하루 권장 섭취량에 해당되는 오메가-3를 섭취할 수 있으므로 건강 증진에 기여하는 효과가 있다. The present invention, as described above, effectively adheres omega-3 corresponding to the recommended daily intake to the chicken meat when preparing a conventional fried chicken using raw or boned chicken meat, and the omega-3 adhered to the chicken meat during the cooking process of the fried chicken. By ensuring that 3 is not separated and preserved, it contributes to health promotion as all family members can consume Omega-3, which is the recommended daily intake, while enjoying the delicious chicken if a family of 4 shares one fried chicken based on 400g. There is an effect.
도 1은 본 발명 오메가-3가 함유된 치킨의 제조 방법의 전체 공정 순서도
도 2는 본 발명에 따른 염지액 배합 공정의 순서도
도 3은 본 발명에 따른 염지 공정의 순서도
도 4는 본 발명에 따른 조리 공정의 순서도
도 5는 본 발명에 의해 제조된 아마씨유 치킨의 오메가-3 함유량 시험성적서 사진 이미지1 is an overall process flow chart of a method of manufacturing a chicken containing omega-3 of the present invention
Figure 2 is a flow chart of the dyeing solution blending process according to the present invention
Figure 3 is a flow chart of the curing process according to the present invention
4 is a flowchart of a cooking process according to the present invention
5 is a photographic image of a test report of omega-3 content of flaxseed oil chicken prepared according to the present invention
본 명세서에서 사용한 용어는 단지 특정한 실시 예를 설명하기 위해 사용된 것으로서, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 내지 "구비하다" 등의 용어는 본 명세서에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성 요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The terms used in the present specification are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present specification, terms such as "include" or "have" to "include" are intended to designate the presence of features, numbers, steps, actions, components, parts, or a combination thereof described in the present specification. It is to be understood that the possibility of the presence or addition of other features, numbers, steps, actions, components, parts, or combinations thereof, or any further features, is not excluded in advance.
본 명세서에서 다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 나타낸다.Unless otherwise defined in the specification, all terms including technical or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs.
일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥상 가지는 의미와 일치하는 의미가 있는 것으로 해석되어야 하며, 본 명세서에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않아야 한다.Terms as defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in the present specification. Shouldn't.
이하, 첨부된 도면을 참조하여 본 발명 오메가-3를 함유한 치킨의 제조 방법에 대해 구체적으로 살펴보면 다음과 같다.Hereinafter, referring to the accompanying drawings, a detailed look at the method of manufacturing the chicken containing omega-3 of the present invention is as follows.
도 1은 본 발명 오메가-3가 함유된 치킨의 제조 방법의 전체 공정 순서도이다. 1 is an overall process flow chart of a method of manufacturing a chicken containing omega-3 according to the present invention.
본 발명에 따른 오메가-3가 함유된 치킨의 제조 방법은, 크게 기설정된 염지액의 재료 배합 비율에 따라 정제염, 설탕, 오메가-3를 포함하는 아마씨유, 정제수 및 맛과 향을 증진하기 위한 부재료들을 계량하는 재료 계량 단계(S100); 상기 계량된 재료 중에서 일정 용량의 배합 용기에 정제염 및 설탕을 투입한 후 아마씨유를 가장 먼저 첨가하여 상기 정제염 및 설탕의 표면에 아마씨유가 흡착 및 코팅되도록 배합하고, 이 후 아마씨유가 코팅 완료된 정제염 및 설탕에 정제수 및 부재료를 투입한 후 배합하는 염지액 배합 단계(S200); 뼈없는 순살 또는 뼈있는 원료육을 세절하여 준비하는 계육 세절 단계(S300); 텀블러 장치에 세절된 계육과 염지액을 함께 투입한 후 일정시간 동안 교반 및 숙성함으로써 계육에 염지액이 흡착되는 염지 단계(S400); 염지액에 의해 염지된 계육을 물과 튀김용 밀가루 분말이 혼합된 액상 반죽으로 1차 도포한 후, 상기 액상 반죽이 1차 도포된 계육에 다시 튀김용 밀가루 분말을 2차 도포하고, 이 상태로 170 내지 180도의 식용유에서 5 내지 10분간 유탕 가열하는 조리 단계(S500);를 포함하여 제조된다.The method for preparing chicken containing omega-3 according to the present invention includes refined salt, sugar, flaxseed oil containing omega-3, purified water, and subsidiary materials for enhancing taste and aroma according to the material mixing ratio of a pre-set salt solution. Material weighing step (S100) of measuring them; Among the weighed materials, refined salt and sugar are added to a mixing container of a certain capacity, and then flaxseed oil is added first, and then blended so that flaxseed oil is adsorbed and coated on the surface of the refined salt and sugar, and then refined salt and sugar coated with flaxseed oil. After adding purified water and a subsidiary material to the blending step (S200) of mixing; Chicken slicing step (S300) of preparing by slicing boneless raw meat or raw raw meat with bone; A curing step (S400) in which the chopped chicken meat and the curing solution are added to the tumbler device, and then stirred and aged for a certain period of time so that the curing solution is adsorbed to the chicken meat; After the chicken meat cured with the salting solution is first coated with a liquid dough mixed with water and flour powder for frying, then the flour powder for frying is applied a second time to the chicken meat to which the liquid dough was first applied, and in this state It is prepared including; cooking step (S500) of heating the oil bath for 5 to 10 minutes in 170 to 180 degrees of cooking oil.
도 2는 본 발명에 따른 염지액 배합 공정의 순서도이다.Figure 2 is a flow chart of the dyeing solution blending process according to the present invention.
또한 일 실시예에 따라, 상기 염지액 배합 단계(S200)는, 배합 용기에 기설정된 염지액의 재료 배합 비율에 따라 계량된 정제염 3 내지 5중량%, 설탕 3 내지 5중량%를 투입하는 단계(S210); 상기 투입된 정제염과 설탕에 아마씨유 9 내지 17중량%을 추가한 후 혼합함으로써 상기 아마씨유가 정제염과 설탕 표면에 골고루 흡착 및 코팅되도록 하는 단계(S220); 상기와 같이 아마씨유 등이 흡착 코팅된 정제염 및 설탕에 정제수 65 내지 79중량%, 부재료 6 내지 10중량%를 첨가하여 100중량%의 염지액을 형성하는 단계(S230);를 포함한다.In addition, according to an embodiment, the step of blending the salting solution (S200) includes adding 3 to 5% by weight of purified salt and 3 to 5% by weight of sugar measured according to the material mixing ratio of the predetermined salting solution in the mixing container ( S210); Adding 9 to 17% by weight of flaxseed oil to the added refined salt and sugar, followed by mixing so that the flaxseed oil is evenly adsorbed and coated on the surface of the refined salt and sugar (S220); And adding 65 to 79% by weight of purified water and 6 to 10% by weight of a subsidiary material to the refined salt and sugar coated with linseed oil as described above (S230) to form 100% by weight of a dyeing solution.
또한 일 실시예에 따라, 상기 부재료는 옥분 2중량%, 폴리인산염 2중량%, 구운마늘분 1중량%, 글루타민산나트륨(MSG) 1중량%, 옥수수전분 1중량% 등이 첨가될 수 있다.In addition, according to an embodiment, the subsidiary material may include 2% by weight of ox flour, 2% by weight of polyphosphate, 1% by weight of roasted garlic, 1% by weight of sodium glutamate (MSG), 1% by weight of corn starch, and the like.
또한 일 실시예에 따라, 상기 아마씨유의 함량은 아마씨유 100중량부 당 50 내지 60중량부가 콩기름으로 대체될 수 있다. In addition, according to an embodiment, the content of the flaxseed oil may be replaced by 50 to 60 parts by weight per 100 parts by weight of flaxseed oil with soybean oil.
도 3은 본 발명에 따른 염지 공정의 순서도이다.3 is a flow chart of the curing process according to the present invention.
또한 일 실시예에 따라, 상기 염지 단계(S400)는, 텀블러 장치에 세절 및 계량된 계육을 투입하는 단계(S410); 순살 기준 계육 100중량부 대비 염지액 9 내지 12중량부를 추가하여 텀블러 장치에서 3분간 골고루 혼합하는 단계(S420); 상기 혼합된 계육과 염지액을 온도 5℃의 냉장고에서 10시간 이상 저온 숙성시키는 냉장 저온 숙성 단계(S430);를 포함한다.In addition, according to an embodiment, the curing step (S400) includes the steps of injecting the minced and weighed chicken meat into the tumbler device (S410); Adding 9 to 12 parts by weight of a curing solution based on 100 parts by weight of chicken meat based on pure meat, and mixing evenly for 3 minutes in a tumbler device (S420); And a refrigerated low-temperature aging step (S430) of low-temperature aging the mixed chicken meat and salt solution in a refrigerator at a temperature of 5°C for 10 hours or more.
상기 염지 단계(S400)의 결과로서, 텀블러 장치에서 계육과 염지액을 3분간 골고루 혼합하는 단계(S420)와, 혼합된 계육과 염지액을 온도 5℃의 냉장고에서 10시간 이상 저온 숙성시키는 냉장 저온 숙성 단계(S430)를 거침에 따라 순살 기준 계육 100중량부 당 아마씨유 1 내지 2중량부가 계육에 포함된다.As a result of the curing step (S400), the step of evenly mixing the chicken meat and the curing solution for 3 minutes in a tumbler device (S420), and the refrigerated low temperature aging the mixed chicken meat and the curing solution in a refrigerator at a temperature of 5°C for 10 hours or more. According to the aging step (S430), 1 to 2 parts by weight of flaxseed oil per 100 parts by weight of chicken meat based on pure meat is included in the chicken meat.
도 4는 본 발명에 따른 조리 공정의 순서도이다.4 is a flowchart of a cooking process according to the present invention.
또한 일 실시예에 따라, 상기 조리 단계(S500)은, 염지액에 의해 염지된 계육을 물과 튀김용 밀가루 분말이 혼합된 액상 반죽으로 1차 도포하는 단계(S510); 상기 액상 반죽으로 1차 도포된 계육을 튀김용 밀가루 분말만으로 2차 도포하는 단계(S520); 상기 2차 도포된 계육을 173 내지 178도의 식용유에서 5 내지 7분간 유탕 가열 처리하는 단계(S530);를 포함한다.In addition, according to an embodiment, the cooking step (S500) includes the steps of first applying the chicken meat cured with a salting solution to a liquid dough in which water and flour powder for frying are mixed (S510); Secondly applying the chicken meat first coated with the liquid dough with only flour powder for frying (S520); And a step (S530) of heating the second applied chicken meat in edible oil at 173 to 178 degrees for 5 to 7 minutes (S530).
상기 조리 단계(S500)에서 액상 반죽으로 1차 도포하는 단계(S510) 및 튀김용 밀가루 분말만으로 2차 도포하는 단계(S520)을 거침에 따라 아마씨유 및 상기 아마씨유에 포함된 오메가-3가 치킨으로부터 이탈됨이 방지되는 결과를 얻었다. 이로 인해 조리가 완료된 후라이드 치킨에는 100g 당 목표한 오메가-3 1인당 권장 섭취량 0.5g이 치킨에 포함됨을 실증하였다. Flaxseed oil and omega-3 contained in the flaxseed oil from the chicken through the step (S510) of applying the first liquid dough in the cooking step (S500) and the step of applying only the flour powder for frying (S520) A result was obtained in which separation was prevented. As a result, it was demonstrated that in the finished fried chicken, 0.5g of the target omega-3 intake per person per 100g is included in the chicken.
첨부된 도 5의 시험성적서에서는, 순살 기준 계육 10kg을 아마씨유 함량이 200g인 염지액으로 염지한 후, 조리된 순살 후라이드 치킨 100g 당 1.06g의 오메가-3가 검출됨을 확인하였다.In the attached test report of FIG. 5, it was confirmed that after curing 10 kg of chicken meat based on pure meat with a brine solution having 200 g of flaxseed oil, 1.06 g of omega-3 was detected per 100 g of cooked pure fried chicken.
따라서, 조리가 완료된 순살 기준 후라이드 치킨 1마리 400g에는 2g 내지 4.24g의 오메가-3가 포함되게 되어 4인 가족이 치킨을 맛있게 나누어먹으면서도 모든 가족 구성원들이 1인당 하루 권장 섭취량에 해당하는 0.5g 이상의 오메가-3를 섭취할 수 있게 되므로 건강 증진에 기여하는 유익한 효과를 얻을 수 있다.Therefore, 400g of cooked raw fried chicken will contain 2g to 4.24g of omega-3, so that even though a family of 4 can share the chicken deliciously, all family members have 0.5g or more, which is the recommended daily intake per person. Since you can consume omega-3s, you can get beneficial effects that contribute to health promotion.
이하는 본 발명의 치킨 제조방법에 따라 오메가-3가 함유된 치킨을 얻기까지의 주요 공정을 재료의 상세한 함량이 명시된 실시예 형태로 상세하게 설명하기로 한다.The following will be described in detail in the form of examples in which the detailed contents of the ingredients are specified, the main process of obtaining the chicken containing omega-3 according to the chicken manufacturing method of the present invention.
염지액 배합 단계(S200)Blending step of dyeing solution (S200)
정제염 46g, 설탕 46g, 아마씨유 100g을 혼합하여 혼합 용기에서 배합하고, 정제염과 설탕, 아마씨유를 코팅하듯이 혼합함으로써 정제염과 설탕의 표면에 아마씨유가 스며들어 흡착 및 코팅되도록 배합하였다. 46g of refined salt, 46g of sugar, and 100g of flaxseed oil were mixed and blended in a mixing container, and the refined salt, sugar, and flaxseed oil were mixed as if coating, so that flaxseed oil soaked into the surface of the refined salt and sugar, and was adsorbed and coated.
상기와 같이 정제염과 설탕에 아마씨유가 충분히 흡착 및 코팅되면 아마씨유가 정제염과 설탕에서 분리되지 않도록 고착된 상태가 되고, 이 상태에서 혼합 용기에 정제수 800g, 나머지 부재료 78g을 투입한 후 상기 아마씨유가 코팅된 정제염 및 설탕, 정제수, 나머지 부재료들을 다시 골고루 혼합함으로써 총 중량 1,070g의 염지액을 제조하였다.As described above, if flaxseed oil is sufficiently adsorbed and coated on the refined salt and sugar, the flaxseed oil is in a fixed state so that it does not separate from the refined salt and sugar.In this state, 800 g of purified water and 78 g of the remaining ingredients are added to the mixing container, and the flaxseed oil is coated. Purified salt, sugar, purified water, and the remaining subsidiary materials were mixed evenly to prepare a salt solution having a total weight of 1,070 g.
이 때, 상기 부재료들은 치킨 요리에서 계육의 잡내를 없애주고, 맛과 향을 증진할 수 있는 각종 재료들이 이용되었다. 상세하게, 부재료 78g에는 옥분(玉粉) 24g, 산도조절제로서 폴리인산염 22g, 구운마늘분 8.5g, 향미증진제로서 글루타민산나트륨(MSG) 7g, 옥수수전분 7g, 양파분말 3.5g, 간장분말 4.5g, 세이지(sage, 허브의 일종) 가루 1g, 아로마일드(효모추출물) 0.5g, 흑후추가루 0.3g이 첨가되었다. At this time, as the subsidiary materials, various ingredients that can remove the odor of chicken meat from chicken dishes and enhance taste and flavor were used. Specifically, in 78 g of subsidiary materials, 24 g of jade powder, 22 g of polyphosphate as an acidity regulator, 8.5 g of roasted garlic powder, 7 g of sodium glutamate (MSG) as a flavor enhancer, 7 g of corn starch, 3.5 g of onion powder, 4.5 g of soy sauce powder, Sage (a kind of herb) powder 1g, aromalead (yeast extract) 0.5g, black pepper powder 0.3g were added.
염지 단계(S400)Curing step (S400)
텀블러 장치를 이용하는 텀블러 방식의 염지 공정이 적용되었으며, 먼저 세절된 계육, 순살 기준 10kg을 상기 텀블러 장치에 투입한 후, 상기 염지액 배합 단계(S300)에서 준비된 염지액 1,070g을 함께 텀블러 장치에 혼합한 후 3분간 텀블러 장치를 구동시켜 상기 염지액이 순살의 구석구석까지 골고루 침투하도록 배합을 실시하였다.A tumbler-type curing process using a tumbler device was applied, and 10 kg of minced chicken meat and raw meat were first added to the tumbler device, and then 1,070 g of the curing solution prepared in the step of mixing the curing solution (S300) was mixed in the tumbler device. After that, the tumbler was operated for 3 minutes to mix the dyeing solution evenly to every corner of the skin.
이 후, 상기와 같이 배합된 계육과 염지액을 온도 5℃의 냉장고에서 12시간 이상 저온 숙성시키는 냉장 저온 숙성 단계(S430)를 수행하였다. 상기 저온 숙성 단계가 완료된 순살 기준 계육에는 정제염과 설탕에 코팅된 아마씨유가 흡착되어지며, 이에 따라 순살 기준 계육 100g 당 1 내지 2g의 아마씨유가 포함되는 것으로 확인되었다.Thereafter, the refrigerated low-temperature aging step (S430) of aging the chicken meat and the salting liquid blended as described above in a refrigerator at a temperature of 5° C. for 12 hours or more was performed. It was confirmed that flaxseed oil coated with refined salt and sugar was adsorbed to the base chicken meat after the low-temperature aging step was completed, and thus 1 to 2 g of flaxseed oil was included per 100 g of the base chicken meat.
한편, 앞서 염지액 배합 단계(S200)에서, 정제염 46g과 설탕 46g에 아마씨유 100g을 추가하는 것으로 설명되었으나, 일정 비율을 아마씨유 대신 콩기름으로 대체하여서도 가능하다.On the other hand, in the above step (S200) of mixing the salt solution, it has been described that 100 g of flaxseed oil is added to 46 g of refined salt and 46 g of sugar, but it is also possible by replacing a certain ratio with soybean oil instead of flaxseed oil.
통상 알려진 바와 같이 아마씨유에는 총 중량의 50~60 중량%에 달하는 오메가-3가 함유되어 있으며, 콩기름에는 아마씨유보다는 적은 5~6중량%의 오메가-3가 함유되어 있다. 따라서, 순살 기준 계육 100g 당 1 내지 2g의 아마씨유 및 콩기름이 포함되는 경우 상기 아마씨유 및 콩기름 각각의 오메가-3의 함유량을 합하여 순살 기준 계육 100g 당 1인당 하루 권장 섭취량인 0.5g 이상의 오메가-3가 포함될 수 있게 된다.As commonly known, flaxseed oil contains 50-60% by weight of omega-3, and soybean oil contains 5-6% by weight less omega-3 than flaxseed oil. Therefore, when 1 to 2 g of flaxseed oil and soybean oil are included per 100 g of raw chicken meat, the content of each omega-3 of the flaxseed oil and soybean oil is added to the recommended daily intake of 0.5 g or more per person per 100 g of raw chicken meat. Can be included.
이에 따라 일정 비율을 콩기름으로 대체하는 경우, 1인당 오메가-3의 하루 섭취 권장량을 충족할 수 있을 뿐만 아니라, 인체에 유익한 또 하나의 지방산인 오메가-6의 섭취도 동시에 충족할 수 있게 되므로 치킨을 통해 오메가-3와 오메가-6의 영양 섭취에 있어 균형을 이룰 수 있게 된다.Accordingly, if a certain ratio is replaced with soybean oil, not only can the recommended daily intake of omega-3 per person be met, but also the intake of omega-6, another fatty acid beneficial to the human body, can be satisfied at the same time. This allows you to balance your nutritional intake of omega-3 and omega-6.
요컨대, 상술한 계육 순살 10kg에 혼합된 총 중량 1,070g의 염지액의 성분 함량을 간략히 정리하면 아래 표 1과 같다. In short, a brief summary of the component content of the salting solution having a total weight of 1,070 g mixed in 10 kg of the above-described chicken bone meat is shown in Table 1 below.
(MSG)Sodium glutamate
(MSG)
조리 단계(S500)Cooking step (S500)
염지액에 의해 염지된 계육을 물과 튀김용 밀가루 분말이 혼합된 액상 반죽으로 1차 도포한 후, 상기 액상 반죽이 1차 도포된 계육에 다시 튀김용 밀가루 분말을 2차 도포하고, 이 상태로 175도의 식용유에서 5 내지 7분간 유탕 가열하였다. 이에 따라 염지된 계육에 도포된 상기 1차 액상 반죽 및 2차 튀김용 밀가루 분말에 의해 오메가-3가 포함된 아마씨유가 유탕 조리 과정에서 계육에서 분리됨없이 조리 완료된 치킨에 고스란히 남아있게 되는 것이다. (도 5의 시험성적서 참조)After the chicken meat cured with the salting solution is first coated with a liquid dough mixed with water and flour powder for frying, then the flour powder for frying is applied a second time to the chicken meat to which the liquid dough was first applied, and in this state It was heated with an oil bath for 5 to 7 minutes in cooking oil at 175 degrees. Accordingly, flaxseed oil containing omega-3 by the first liquid dough and the second frying flour powder applied to the cured chicken meat remains intact in the cooked chicken without being separated from the chicken meat during the frying process. (Refer to the test report in Fig. 5)
그러므로, 상기와 같이 조리된 순살 기준 후라이드 치킨 1마리를 400g으로 가정하였을 때 4인 가족이 후라이드 치킨 1마리를 100g씩 나누어 먹었을 때 각각 아마씨유 1 내지 2g을 섭취할 수 있고, 이에 따라 4인 가족이 치킨을 모두 맛있게 나누어 먹으면서 이와 동시에 가족 구성원 1인당 하루 권장 섭취량인 0.5g 이상의 오메가-3를 섭취할 수 있게 되는 것이다.Therefore, assuming that one fried chicken cooked as described above is 400 g, a family of four can consume 1 to 2 g of flaxseed oil, respectively, when a family of four eats one fried chicken by 100 g each, and accordingly, a family of four While sharing this chicken deliciously, you will be able to consume more than 0.5g of omega-3, which is the recommended daily intake per family member, at the same time.
아울러 본 발명은 단지 앞서 기술된 일 실시예에 의해서만 한정된 것은 아니며, 장치의 세부 구성이나 개수 및 배치 구조를 변경할 때에도 동일한 효과를 창출할 수 있는 것이므로 당해 기술분야에서 통상의 지식을 가진 자라면 본 발명의 기술적 사상의 범주 내에서 다양한 구성의 부가 및 삭제, 변형이 가능한 것임을 명시하는 바이다.In addition, the present invention is not limited only by the above-described embodiment, and since the same effect can be created even when the detailed configuration, number, and arrangement structure of the device is changed, those of ordinary skill in the art the present invention. It is stated that it is possible to add, delete, and transform various configurations within the scope of the technical idea of
S100: 재료 계량 단계 S200: 염지액 배합 단계
S300: 계육 세절 단계 S400: 염지 단계
S500: 조리 단계 S100: material weighing step S200: dyeing liquid blending step
S300: chicken meat cutting stage S400: curing stage
S500: cooking stage
Claims (7)
상기 계량된 재료 중에서 일정 용량의 배합 용기에 정제염 및 설탕을 투입한 후 아마씨유를 가장 먼저 첨가하여 상기 정제염 및 설탕의 표면에 아마씨유가 흡착 및 코팅되도록 배합하고,
이 후 아마씨유가 코팅 완료된 정제염 및 설탕에 정제수 및 부재료를 투입한 후 배합하는 염지액 배합 단계(S200);
뼈없는 순살 또는 뼈있는 원료육을 세절하여 준비하는 계육 세절 단계(S300);
텀블러 장치에 세절된 계육과 염지액을 함께 투입한 후 일정시간 동안 교반 및 숙성함으로써 계육에 염지액이 흡착되는 염지 단계(S400);
염지액에 의해 염지된 계육을 물과 튀김용 밀가루 분말이 혼합된 액상 반죽으로 1차 도포한 후, 상기 액상 반죽이 1차 도포된 계육에 다시 튀김용 밀가루 분말을 2차 도포하고, 이 상태로 170 내지 180도의 식용유에서 5 내지 10분간 유탕 가열하는 조리 단계(S500)를 포함하되,
상기 염지액 배합 단계(S200)는,
배합 용기에 기설정된 염지액의 재료 배합 비율에 따라 계량된 정제염 3 내지 5중량%, 설탕 3 내지 5중량%를 투입하는 단계(S210);
상기 투입된 정제염과 설탕에 아마씨유 9 내지 17중량%을 추가한 후 혼합함으로써 상기 아마씨유가 정제염과 설탕 표면에 골고루 흡착 및 코팅되도록 하는 단계(S220);
상기와 같이 아마씨유 등이 흡착 코팅된 정제염 및 설탕에 정제수 65 내지 79중량%, 부재료 6 내지 10중량%를 첨가하여 100중량%의 염지액을 형성하는 단계(S230);를 포함하고,
상기 염지 단계(S400)는,
텀블러 장치에 세절 및 계량된 계육을 투입하는 단계(S410);
순살 기준 계육 100중량부 대비 염지액 9 내지 12중량부를 추가하여 텀블러 장치에서 3분간 골고루 혼합하는 단계(S420);
상기 혼합된 계육과 염지액을 온도 5℃의 냉장고에서 10시간 이상 저온 숙성시키는 냉장 저온 숙성 단계(S430);를 포함하고,
상기 조리 단계(S500)은,
염지액에 의해 염지된 계육을 물과 튀김용 밀가루 분말이 혼합된 액상 반죽으로 1차 도포하는 단계(S510);
상기 액상 반죽으로 1차 도포된 계육을 튀김용 밀가루 분말만으로 2차 도포하는 단계(S520);
상기 2차 도포된 계육을 173 내지 178도의 식용유에서 5 내지 7분간 유탕 가열 처리하는 단계(S530);를 포함하고,
상기 염지 단계(S400)의 결과로서,
순살 기준 계육 100중량부 당 아마씨유 1 내지 2중량부가 계육에 포함되며,
상기 조리 단계(S500)의 결과로서,
상기 액상 반죽으로 1차 도포하는 단계(S510) 및 튀김용 밀가루 분말만으로 2차 도포하는 단계(S520)을 순차적으로 거침에 따라 아마씨유 및 상기 아마씨유에 포함된 오메가-3가 치킨으로부터 이탈됨이 방지되어 조리가 완료된 후라이드 치킨에는 100g 당 목표한 오메가-3 1인당 권장 섭취량 0.5g이 치킨에 포함되는 것을 특징으로 하는,
오메가-3가 함유된 치킨의 제조 방법.A material metering step (S100) of measuring refined salt, sugar, flaxseed oil including omega-3, purified water, and subsidiary materials for enhancing taste and aroma according to a pre-set material mixing ratio of the dyeing solution (S100);
Among the weighed materials, refined salt and sugar are added to a mixing container of a certain capacity, and then flaxseed oil is added first, and the flaxseed oil is adsorbed and coated on the surface of the refined salt and sugar,
Thereafter, adding purified water and subsidiary materials to the refined salt and sugar coated with flaxseed oil and then blending the dyeing solution (S200);
Chicken slicing step (S300) of preparing by slicing boneless raw meat or raw raw meat with bone;
A curing step (S400) in which the chopped chicken meat and the curing solution are added to the tumbler device, and then stirred and aged for a certain period of time so that the curing solution is adsorbed to the chicken meat;
After first applying the chicken meat cured with the salting solution with a liquid dough mixed with water and flour powder for frying, then secondly applying the flour powder for frying to the chicken meat to which the liquid dough was first applied, and in this state. Including a cooking step (S500) of heating the oil bath for 5 to 10 minutes in 170 to 180 degrees of cooking oil,
The mixing step of the dyeing solution (S200),
Injecting 3 to 5% by weight of purified salt and 3 to 5% by weight of sugar measured according to the material mixing ratio of the pre-set salting solution in the mixing container (S210);
Adding 9 to 17% by weight of flaxseed oil to the added refined salt and sugar, followed by mixing so that the flaxseed oil is evenly adsorbed and coated on the surface of the refined salt and sugar (S220);
Including; as described above, adding 65 to 79% by weight of purified water and 6 to 10% by weight of a subsidiary material to the refined salt and sugar coated with linseed oil, etc., to form a 100% by weight salting solution (S230); and,
The curing step (S400),
Injecting the minced and weighed chicken meat into the tumbler device (S410);
Adding 9 to 12 parts by weight of a curing solution based on 100 parts by weight of chicken meat based on pure meat, and mixing evenly for 3 minutes in a tumbler device (S420);
Including; a refrigerated low-temperature aging step (S430) of low-temperature aging the mixed chicken meat and the salting liquid in a refrigerator at a temperature of 5°C for 10 hours or more, and
The cooking step (S500),
First applying the chicken meat cured by the salting solution to a liquid dough in which water and flour powder for frying are mixed (S510);
Secondly applying the chicken meat first coated with the liquid dough with only flour powder for frying (S520);
Including; the step of heating the secondary applied chicken meat for 5 to 7 minutes in a cooking oil of 173 to 178 degrees (S530);
As a result of the curing step (S400),
The chicken meat contains 1 to 2 parts by weight of flaxseed oil per 100 parts by weight of chicken meat based on pure meat,
As a result of the cooking step (S500),
Preventing flaxseed oil and omega-3 contained in the flaxseed oil from being separated from the chicken by sequentially passing through the step of applying the liquid dough first (S510) and the step of applying only the flour powder for frying (S520) In the fried chicken that has been cooked and cooked, 0.5 g of the target omega-3 intake per person per 100 g is included in the chicken.
How to make chicken containing omega-3.
상기 부재료는 옥분 2중량%, 폴리인산염 2중량%, 구운마늘분 1중량%, 글루타민산나트륨(MSG) 1중량%, 옥수수전분 1중량%가 첨가되는,
오메가-3가 함유된 치킨의 제조 방법.The method of claim 1,
The subsidiary material is 2% by weight of jade flour, 2% by weight of polyphosphate, 1% by weight of roasted garlic powder, 1% by weight of sodium glutamate (MSG), 1% by weight of corn starch is added,
How to make chicken containing omega-3.
상기 아마씨유의 함량은 아마씨유 100중량부 당 50 내지 60중량부가 콩기름으로 대체되는,
오메가-3가 함유된 치킨의 제조 방법.The method of claim 1,
The content of the flaxseed oil is replaced by 50 to 60 parts by weight of soybean oil per 100 parts by weight of flaxseed oil,
How to make chicken containing omega-3.
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