KR102493688B1 - Manufacturing Method of Strip using Chicken Breast and Strip Composition using Chicken Breast - Google Patents

Abstract

The present invention relates to a method for manufacturing delicacies using chicken breast meat and a delicacy composition using chicken breast meat, which contains 70 to 80% by weight of chicken breast sprayed with fermented astragalus extract, 5 to 15% by weight of goji berry extract, and 5 to 15 seaweed water. It is technically characterized by containing 0.1 to 1% by weight and complex salt, has the advantage of improving immunity, and has the advantage of excellent taste by preventing the decomposition of fructooligosaccharides.

Description

Method of manufacturing delicacies using chicken breast and composition using delicacies using chicken breast {Manufacturing Method of Strip using Chicken Breast and Strip Composition using Chicken Breast}

The present invention relates to a method for manufacturing delicacies using chicken breast meat and a delicacy composition using chicken breast meat, and more particularly, to a delicacy composition using chicken breast meat, which can improve immunity and prevents the decomposition of fructooligosaccharide to have excellent taste. It relates to a manufacturing method and a delicacy composition using chicken breast.

Chicken breast is the muscle that covers the breast from the wing and beak side of the chicken, and has the largest amount of lean meat among chicken parts and does not contain bones. The breast meat is composed of only white muscle fibers, so the flesh color is pale pink or white. In this area, muscle fiber bundles are thin and gently stretched in a certain direction. Breast meat has the lowest fat content among chicken parts, but contains the most protein, and contains more essential amino acids, including methionine, than beef. Chicken breast has almost no fat content and is rich in protein, so it has a low calorie content of 102 kcal per 100 g, and the taste of the meat is very light. Therefore, chicken breast is widely used as a diet food. However, since it is composed only of white muscle fibers, it has the disadvantage that the loss of juice easily occurs and the texture can become crispy even if it is heated a little too much. Therefore, despite its high nutritional value, chicken breast is less popular among chicken parts.

Republic of Korea Patent Registration No. 10-1562731 (October 22, 2015) discloses a method for manufacturing cuttlefish.

Republic of Korea Patent Registration No. 10-0537737 (2005.12.19.) discloses a squid processing method.

As described above, delicacies using squid have been disclosed, but delicacies using chicken breast have not been disclosed yet.

KR 10-1562731 B1 2015.10.22. KR 10-0537737 B1 2005.12.19.

An object of the present invention is to provide a method for preparing delicacies using chicken breast and a delicacy composition using chicken breast, which can improve immunity.

Another object of the present invention is to provide a method for preparing delicacies using chicken breast and a delicacy composition using chicken breast, which has excellent taste by preventing decomposition of fructooligosaccharides.

In order to achieve the above object, the present invention provides the following means.

The present invention comprises the steps of spraying 1 to 5 parts by weight of fermented astragalus extract on 100 parts by weight of chicken breast (step 1); Making a mixture by mixing 70 to 80% by weight of chicken breast with the fermented Astragalus extract, 5 to 15% by weight of goji berry extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt (Step 2) ; aging the mixture (step 3); heating the aged mixture (step 4); Making delicacies by cutting the heated mixture (step 5); and cooling the jinmichae (step 6); It provides a method for producing delicacies using chicken breast, including a.

In step 1, the astragalus extract and fermented product is extracted at 100 to 105 ° C. for 8 to 10 hours by adding 600 to 700 parts by weight of purified water to 100 parts by weight of astragalus extract, and 2 to 4 parts by weight of the first mixed bacteria in 100 parts by weight of the astragalus extract. Part is added and fermented for 24 to 25 hours at 25 to 30 ° C., and the first mixed bacteria includes 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of Aspergillus.

In step 2, the goji berry extract is prepared by adding 30 to 35 parts by weight of goji berry to 100 parts by weight of purified water and heating at 90 to 100 ° C. for 10 to 12 hours, followed by filtering. ~35 parts by weight, 5-10 parts by weight of Bitter melon, 1-5 parts by weight of pork potato and 1-5 parts by weight of yacon root are added, heated at 90-100 ° C. for 10-12 hours, and then filtered. It contains 50% by weight of self-salt, 30% by weight of bamboo salt, and 20% by weight of seaweed salt, and the self-salt is precipitated by putting seawater in a cauldron and heating and concentrating it at 160-180 ° C. for 4-5 days. After putting sea salt in the barrel and sealing the entrance with ocher, it is heated at 1,000 to 1,200 ° C for 10 to 12 hours. It is heated for an hour, and the salinity of the sea salt is 25 to 30% by weight.

In addition, the present invention, chicken breast meat containing 70 to 80% by weight of chicken breast sprayed with fermented astragalus extract, 5 to 15% by weight of goji berry extract, 5 to 15% by weight of seaweed water and 0.1 to 1% by weight of complex salt It provides a jinmichae composition using.

Additional 1 to 5 parts by weight of an immunity enhancer is included in 100 parts by weight of a mixture of chicken breast, goji berry extract, seaweed water and complex salt sprayed with the fermented astragalus extract,

The immunity enhancer includes 80 to 85% by weight of fermented white extract, 10 to 15% by weight of aronia powder, and 3 to 7% by weight of propolis powder, and the fermented white extract is 70% (v /v) 600 to 700 parts by weight of ethanol was added and extracted at 65 to 70 ° C for 24 to 25 hours, and 1 to 3 parts by weight of the second mixed bacteria was added to 100 parts by weight of the white lily extract and kept at 15 to 20 ° C for 14 to 15 hours. When fermented, the second mixed bacteria includes 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Honggukgyun, and 5 to 15% by weight of Bacillus subtilis.

0.1 to 1 part by weight of fructooligosaccharide, 1 to 3 parts by weight of peach juice, and 1 to 3 parts by weight of plum juice in 100 parts by weight of a mixture of chicken breast, goji berry extract, seaweed water and complex salt sprayed with the fermented astragalus extract. Wealth is additionally included.

Jinmichae using chicken breast meat according to the present invention has the advantage of improving immunity.

In addition, delicacy using chicken breast according to the present invention has the advantage of excellent taste by preventing the decomposition of fructooligosaccharides.

Hereinafter, the present invention will be described in detail.

First, a method for manufacturing delicacies using chicken breast meat according to the present invention will be described.

The method for producing delicacies using chicken breast meat of the present invention,

Spraying 1 to 5 parts by weight of astragalus extract fermented on 100 parts by weight of chicken breast (step 1);

Making a mixture by mixing 70 to 80% by weight of chicken breast with the fermented Astragalus extract, 5 to 15% by weight of goji berry extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt (Step 2) ;

aging the mixture (step 3);

heating the aged mixture (step 4);

Making delicacies by cutting the heated mixture (step 5); and

Cooling the jinmichae (step 6);

includes

Step 1 is a step of spraying 1 to 5 parts by weight of fermented astragalus extract on 100 parts by weight of chicken breast.

The present invention has the advantage of improving immunity by spraying fermented astragalus extract on chicken breast.

If less than 1 part by weight of the fermented astragalus extract is sprayed on 100 parts by weight of the chicken breast, there is a problem in that the effect of improving immunity is insignificant, and when sprayed in excess of 5 parts by weight, there is a problem that the bitter taste of astragalus becomes stronger.

The astragalus ( Astragalus membranaceus ) is a perennial herb belonging to the leguminous family Danner Sam ( Astragalus membranceus bunge ) and dried roots of other plants of the genus Astragalus , Korea, Japan, Russia, Taiwan, Central Asia, etc. It is widely distributed in parts of Europe and Africa. In oriental medicine, since ancient times, it has been mainly used as a herbal medicine with vitality next to ginseng as a tonic. The main components include triterpenoids, isoflavonoids, and polysaccharides, which have antioxidant effects, liver function protection effects, antiviral effects, antihypertensive effects, cell growth effects, and immunity enhancement. It works, etc.

The Astragalus extract fermented product is extracted by adding 600 to 700 parts by weight of purified water to 100 parts by weight of Astragalus root and extracting at 100 to 105 ° C for 8 to 10 hours, adding 2 to 4 parts by weight of the first mixed bacteria to 100 parts by weight of Astragalus extract, and Fermented at 30 ° C for 24-25 hours.

The first mixed bacteria includes 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of Aspergillus.

The Bacillus natto is present in straw, and about 10 million are attached to a bundle of straw, and the size of the bacteria is 2.33 microns in length and 1 micron in width, and has the property of forming spores for species preservation .

The yeast is Saccharomyces rouxii , Saccharomyces cerevisiae, Saccharomyces oviformis , and Saccharomyces steineri . Any one selected from the group can be used.

The yeast is Aspergillus oryzae ( Aspergillus oryzae ) and Aspergillus sojae ( Aspergillus sojae ) Any one selected from the group consisting of can be used.

In step 2, 70 to 80% by weight of the chicken breast to which the fermented astragalus extract was sprayed, 5 to 15% by weight of goji berry extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt were 60 to 70% by weight in a vacuum state. Stir for a minute to form a mixture.

The present invention has the advantage of further improving immunity by mixing goji berry extract and seaweed water with chicken breasts sprayed with fermented astragalus extract.

The goji berry extract is prepared by adding 30 to 35 parts by weight of goji berry to 100 parts by weight of purified water, heating at 90 to 100 ° C. for 10 to 12 hours, and then filtering.

The wolfberry has a scientific name of Lycium chinese Miller and refers to the fruit of a vine shrub up to 4m in length of the solanaceae family, also called goji, sea captain, and water pepper tree, and the root of this plant is called jigolpi and the stem bark is called guga. These goji berries contain vitamins, carotenoids zeaxanthin, physalien, and scopletin, and in particular, diosgenin is a hormone preparation. It shows effects such as anti-aging (sulfation effect), antibacterial, blood sugar reduction, menstrual irregularity, prevention of arteriosclerosis, antipyretic action, and prevention of insomnia.

The seaweed water is added to 100 parts by weight of purified water, 30 to 35 parts by weight of seaweed, 5 to 10 parts by weight of bitter gourd, 1 to 5 parts by weight of pork potato, and 1 to 5 parts by weight of yacon root, and heated at 90 to 100 ° C. for 10 to 12 hours After that, it is prepared by filtering.

The seaweed is an annual grass that grows on tidal flats on the west coast of Korea, and its main components are enzymes and minerals, such as calcium, magnesium, potassium, iron, phosphorus, manganese, zinc, iodine, copper, nickel, chromium, cobalt, vanadium, sodium, chlorine, uronic acid and It contains a large amount of natural fiber, contains moisture, ash, crude protein, crude fat, and carbohydrates as general components, and contains vitamins B1, B2, vitamin C, vitamin E, niacin, and alkaloids. Among them, sodium contains 1000 to 1000 mg of sodium per 100 g of seaweed. In addition, it contains a large amount of glutamic acid, aspartic acid, tyrosine, lysine, taurine, betaine, choline, and proline as amino acids. In addition, various minerals contained in sea water are evenly contained. In particular, Hamcho is a halophyte that grows naturally in inland areas such as salt pans and tidal flats and absorbs salt and other components dissolved in seawater or tidal flats. It has the characteristic of filtering out the ingredients and retaining only the good ingredients for its own growth. As described above, the effects of seaweed containing all trace elements of seawater are diverse. Choline contained in seaweed can increase the level of acetyl choline in the body when taken as food, and lower the blood sugar level by enhancing the parasympathetic nerve in the body, thereby obtaining the effect of preventing and treating diabetes. In particular, various trace elements and enzymes contained in seaweed eliminate intestinal stool, decompose fat in the body, and release it out of the body to improve constipation and improve obesity. By removing it, it strengthens the heart, removes cholesterol and triglycerides in the blood to clean the blood and improve blood circulation, thereby improving high blood pressure and low blood pressure. In addition, glasswort has the effect of preventing and improving various adult diseases and osteoporosis.

The Bitter gourd is a vine-like annual grass belonging to the Cucurbitaceae family, whose origin is in the Asian tropics, and its scientific name is Momordica charantia Linn, and is commonly referred to as bitter melon and balsam pear. The stem is thin and grows to a length of 3 to 7 m and can grow even taller. The leaves are alternate, the petiole is long, the fruit is long oval, both ends are narrow, and there are projections like bumps. At first, it is green, but as it ripens, it turns yellow green, light green, and yellowish red. The young fruits and red seed coats are mainly used for food, and the seeds are mainly used for medicinal purposes, and have been known to have a hypoglycemic effect in diabetic patients. Components of Bitter gourd include karantin (a mixture of β-sitosterol-β-d-glucoside and 5,25-stigmastadien-3β-ol-β-d-glucoside), 5-hydroxy tryptamine, and amino acids in fruit. It is reported that fruits contain Momorcine, seeds contain various fatty oils (palmitic acid, stearic acid, oleic acid, alpha-eleostearic acid), and momorcine.

The pork potato ( Jerusalem artichoke ) is native to North America and is a perennial plant of the Asteraceae family. Since it is a wild crop, it grows well without fertilizer, is resistant to pests and grows well even in bad climatic conditions. Since ancient times, it has been known as a bulbous crop that is beneficial to the human body enough to be used as an important medicinal material in oriental medicine. It contains a large amount of inulin, which is not decomposed in the body, so it does not increase blood sugar after consumption, but rather lowers it to strengthen the pancreas. It is known to improve insulin secretion.

The yacon ( Smallanthus sonchifolius ) is a perennial plant belonging to the Asteraceae family (Asteraceae, Compositae), and its origin is Ecuador and Peru in the Andes region of South America. It has been used as a food and folk medicine for Indians in alpine regions. Currently, it is cultivated all over the country. It has been reported that water-soluble extracts of yacon leaves have an effect of lowering blood sugar in rats, and components having such pharmacological effects in the extract include chlorogenic acid, caffeic acid, and ferulic acid ), etc., and it has been reported that it can be used as a preventive and therapeutic agent for chronic diseases caused by active radicals due to its strong antioxidant activity. The tuber (root) of yacon looks similar to a sweet potato, and tastes as sweet and cool as a pear. Yacon tubers contain large amounts of phenolic compounds and fructo-oligo sugars, and are known to be effective for diabetes, so in Japan, yacon tubers are already used as dietary supplements for people suffering from diabetes. Yacon contains a large amount of fructose, glucose, sucrose, fructooligosaccharide and inulin as carbohydrates, and does not contain starch at all. Among these, fructooligosaccharides are non-toxic sweeteners that become food for intestinal lactic acid bacteria, Bifidus bacteria, increase them to promote digestion, and improve the normal flora in the intestine to act as a regular intestine. In particular, fructose contained in yacon has a sugar content 1.5 to 2.0 times higher than sucrose, which is used as a major sweetener, is absorbed slowly in the intestines, and is not easily absorbed and used in the body, leading to diabetes, arteriosclerosis, and obesity. It can be a useful alternative sweetener. In addition, yacon tubers contain more alkaline elements than other vegetables and fruits, and contain 21 types of free nitrogen compounds. contains.

The complex salt includes 50% by weight of salt, 30% by weight of bamboo salt, and 20% by weight of seaweed salt.

The self-salt is precipitated by putting seawater in a cauldron and concentrating by heating at 160-180 ° C for 4-5 days,

The bamboo salt is heated at 1,000 to 1,200 ° C. for 10 to 12 hours after putting bay salt in a bamboo tube with one side blocked and sealing the entrance with ocher,

The seaweed salt is added to 20 to 30 parts by weight of glasswort in 100 parts by weight of sea salt and heated at 110 to 120 ° C. for 10 to 12 hours, and the salinity of the sea salt is preferably 25 to 30% by weight.

Step 3 is a step of aging the mixture at -2 ° C to 5 ° C for 6 to 8 hours.

By aging the mixture at -2 ° C to 5 ° C for 6 to 8 hours, the taste of delicacies using chicken breast is further deepened.

Step 4 is a step of heating the aged mixture at 100 to 105 ° C. for 6 to 8 hours.

Step 5 is a step of making jinmichae by cutting the heated mixture.

It is preferable to tear the heated mixture finely along the texture of the chicken breast.

Step 6 is a step of cooling the delicacies to 10-15 ° C.

After step 6, a step of sterilizing the delicacies may be included.

Next, a delicacy composition using chicken breast meat according to the present invention will be described.

The delicacy composition using chicken breast meat of the present invention,

It contains 70 to 80% by weight of chicken breast sprayed with astragalus extract fermented product, 5 to 15% by weight of goji berry extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt.

The delicacies composition using the chicken breast of the present invention may additionally contain 1 to 5 parts by weight of an immunity enhancer to 100 parts by weight of a mixture of the chicken breast with the fermented extract of the astragalus extract, goji berry extract, seaweed water and complex salt.

The delicacies composition using chicken breast meat of the present invention has an excellent immunity-enhancing effect.

The immunity enhancer includes 80 to 85% by weight of fermented baekchul extract, 10 to 15% by weight of aronia powder, and 3 to 7% by weight of propolis powder.

The baekchul (Atractylodis Rhizoma Alba) is a rhizome of Atractylodes ovate (A. japonica) belonging to the Asteraceae family and is used for aromatic stomach acid, sedation, diuresis, sweating, nourishment, and comfort. As for the pharmacological action, gastrointestinal damage inhibitory effect, diuretic action, hypoglycemic action, anti-inflammatory, antioxidant effect, immunomodulatory effect, hepatoprotective effect, arthritis inhibitory effect, etc. have been reported. As the main components, atractylone, 3-b-hydroxy-atractylon, atractylenolides I to III, atractylenolides A and B are known.

The fermented extract of baekchul extract is added to 600 to 700 parts by weight of 70% (v / v) ethanol to 100 parts by weight of baekchul extract and extracted at 65 to 70 ° C for 24 to 25 hours, and the second mixed bacteria 1 to 100 parts by weight of baekchul extract Add 3 parts by weight and ferment for 14 to 15 hours at 15 to 20 ° C.

The second mixed bacteria includes 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Honggukgyun, and 5 to 15% by weight of Bacillus subtilis.

The lactic acid bacteria are Lactobacillus delbrueckii , Lactobacillus bulgaricus , Lactobacillus casei , Lactobacillus brevis , Lactobacillus acidophilus , Pedi Ococus pentosaceus ( Pediococcus pentosaceus ), Pediococcus cerevisiae ( Pediococcus cerevisiae ), Lactococcus lactis ( Lactococcus lactis ), Leuconostoc citreum ( Leuconostoc citreum ), Leconostoc mesenteroids ( Leuconostoc mesenteroides ), Any one selected from the group consisting of Bifidobacterium bifidum and Lactobacillus rhamnosus may be used.

The honggukgyun is a red filamentous fungus belonging to the genus Monascus, and produces dark red pigments and monacolin K as various useful metabolites in the process of fermenting grains such as rice. This fungus has been used for a long time in various parts of East Asia, mainly in China, as a natural food coloring agent, processed product, and material for promoting digestion and improving blood flow. Mebinolin, a secondary metabolite produced by Honggukgyun, strongly inhibits HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, a cholesterol biosynthetic enzyme, to reduce blood lipid concentration and inhibit cholesterol synthesis or It has various functions such as antifungal, inhibition of blood sugar rise, blood pressure control, anti-obesity, and anti-cancer. In addition, honggukgyun produces red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), purple pigments (rubropunctamine, monascorubramine), and the like, and these pigment substances have antibacterial and anticancer effects.

The honggukgyun is Monascus pilosus , Monascus rubber, Monascus ruber , Monascus purpureus , Monascus kaoliang , Monascus barykery and Monas Any one selected from the group consisting of Monascus anka may be used.

The Bacillus subtilis is Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), Bacillus megaterium ( B. megaterium ), Bacillus amyloliquefaciens ( B. amyloliquefaciens ), Bacillus natto ( B. natto ), Bacillus anthracis ( B.antharcis ), Bacillus lentus ( B.lentus ), Bacillus furmirus ( B.pumilus ), Bacillus thelingsiensis ( B.thuringiensis ), Bacillus albei ( B.alvei ) ), Bacillus azotopic Sans ( B.azotofixans ), Bacillus Macerans ( B.macerans ), Bacillus polymyxa ( B.polymyxa ), Bacillus papilliae ( B.popilliae ), Bacillus coagulans ( B.coagulans ), Bacillus Stearodermophilus ( B.stearothermophilus ), Bacillus Pasteurii ( B.pasteurii ), Bacillus paricus ( B.sphaericus ) and Bacillus Pastidiosus ( B.fastidiosus ) Any one selected from the group consisting of can be used.

The aronia ( Aronia melanocarpa ) is also known as black chokeberry, and its origin is North America, but it is currently popular in Europe and is being cultivated with increasing interest in Korea. Because of its good color and fragrance, it is highly useful as a variety of food ingredients such as jam, wine, juice, and tea. A large amount of anthocyanin contained in aronia is dark purple and can be used as an antioxidant and natural pigment, and other phenolic acids and flavonoids Such physiologically active substances are known to have various functions such as antioxidant effect, anti-inflammatory effect, anti-diabetic effect, and immunomodulatory function.

After adding 6 to 10 parts by weight of rice flour to 100 parts by weight of Aronia fruit, the aronia powder is first aged at -40 ° C to -35 ° C for 30-35 days, then thawed at 6-10 ° C for 3-4 days After that, secondary aging at 15-20 ° C for 20-25 days, drying at 45-48 ° C for 2-3 hours, and then pulverization.

In the present invention, the astringent taste of the aronia fruit is removed by preparing the aronia fruit as described above.

The propolis is a fat-soluble complex obtained from beehives. It is a resinous, adhesive, and rubbery substance made by collecting wax and resin substances secreted by plants and mixing with the secretion of the bee's own salivary glands. It is mainly used to block rainwater and cold air by applying it to the surface gaps in the hive and to reinforce the entire structure of the hive. Common ingredients include resin 50~55%, beeswax 30%, essential oil 8~10%, ash 5%, various organic ingredients, minerals, etc., and about 150~180 volatile substances and phenolic compounds is known as Propolis contains a large amount of flavonoids and organic substances, and among the components, flavonoids are reported to have strong antibacterial effects. Many types of flavonoids, including cinnamic acid and caffeic acid esters contained in propolis, are anti-cancer, antibacterial, antibacterial, antiviral, anti-inflammatory, antifungal, antioxidant, and show physiological activity mechanisms that are helpful in the treatment of allergic dermatitis. It is reported.

The propolis powder was added to 800 to 900 parts by weight of 80% (v / v) ethanol and 6 to 10 parts by weight of porous chitosan to 100 parts by weight of propolis raw mass, and stirred at 25 to 30 ° C. at 500 to 600 rpm for 8 to 10 hours The obtained extract is lyophilized and powdered.

The porous chitosan is prepared by stirring 1 to 3 parts by weight of the chitosan solution at 80 to 95 ° C. for 10 to 12 hours and freeze-drying 1 to 3 parts by weight of the chitosan solution.

The chitosan solution is prepared by dissolving 6 to 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.

In the present invention, there is an advantage in that the unique fragrance of propolis is removed by preparing the propolis powder as described above.

Jinmichae using chicken breast of the present invention is 0.1 to 1 part by weight of fructooligosaccharide, 0.1 to 1 part by weight of fructooligosaccharide, 1 to 3 parts by weight of peach juice, 100 parts by weight of a mixture of the chicken breast with the fermented extract of the astragalus extract, goji berry extract, seaweed water and complex salt. It may additionally include 1 to 3 parts by weight and plum juice.

The fructooligosaccharide has a very similar sweetness to sugar, has a sweetness of 60% of sugar, and has health functionalities, so it is attracting attention as a sugar substitute. Fructooligosaccharide refers to a mixture of components in which 1 to 3 fructose are bonded to sugar using fructose transferase as a substrate. Fructooligosaccharides help to proliferate beneficial bacteria in the intestine and inhibit harmful bacteria, and have an effect on intestinal function that helps smooth bowel movements.

However, the fructooligosaccharide has a problem in that it is easily decomposed under acidic conditions and heating conditions.

The present invention has the advantage of preventing decomposition of fructooligosaccharides by using peach juice and plum juice, which are alkaline foods.

The peach juice is obtained by squeezing the flesh of a peach.

The plum juice is obtained by squeezing the flesh of the plum.

Jinmichae using chicken breast meat according to the present invention has the advantage of improving immunity.

In addition, delicacy using chicken breast according to the present invention has the advantage of excellent taste by preventing the decomposition of fructooligosaccharides.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.

5 parts by weight of fermented astragalus extract was sprayed on 100 parts by weight of chicken breast. The astragalus extract fermented product was prepared by adding 4 parts by weight of the first mixed bacteria to 100 parts by weight of the astragalus extract extracted for 10 hours at 105 ° C. and fermenting at 25 ° C. for 24 hours. The first mixed bacteria was prepared by mixing 65% by weight of Bacillus natto, 25% by weight of yeast, and 10% by weight of Aspergillus. As the yeast, Saccharomyces rouxii was used, and Aspergillus oryzae was used as the yeast. A mixture was prepared by stirring 79% by weight of the fermented chicken breast, 10% by weight of goji berry extract, 10% by weight of seaweed water and 1% by weight of complex salt in a vacuum for 70 minutes. The goji berry extract was prepared by adding 35 parts by weight of goji berry to 100 parts by weight of purified water, heating at 100 ° C. for 10 hours, and filtering. The glasswort water was prepared by adding 35 parts by weight of glasswort, 10 parts by weight of bitter gourd, 5 parts by weight of pork potato, and 5 parts by weight of yacon root to 100 parts by weight of purified water, heating at 100 ° C. for 10 hours, and filtering. The composite salt was prepared by mixing 50% by weight of salt, 30% by weight of bamboo salt, and 20% by weight of seaweed salt. The self-salt was precipitated by putting seawater in a cauldron and heating and concentrating at 180 ° C. for 5 days. The bamboo salt was prepared by putting bay salt in a bamboo tube with one side blocked, sealing the inlet with ocher, and then heating at 1,200 ° C. for 12 hours. The glasswort salt was prepared by putting 20 parts by weight of glasswort in 100 parts by weight of sea salt and heating at 110 ° C. for 10 hours. The salinity of the natural salt water was 30% by weight. The mixture was aged at 3° C. for 6 hours. The aged mixture was heated at 100 °C for 6 hours. The heated mixture was finely chopped along the grain of the chicken breast to prepare delicacies using chicken breast.

5 parts by weight of an immunity enhancer, 1 part by weight of fructooligosaccharide, 2 parts by weight of peach juice and 2 parts by weight of plum juice were additionally included in 100 parts by weight of delicacies using the chicken breast prepared in Example 1. The immunity enhancer was prepared by mixing 80% by weight of fermented baekchul extract, 15% by weight of aronia powder and 5% by weight of propolis powder. The fermented white lily extract was added with 700 parts by weight of 70% (v/v) ethanol to 100 parts by weight of white lily, and 3 parts by weight of the second mixed bacteria added to 100 parts by weight of the white lily extract extracted at 70 ° C for 24 hours and then heated at 20 ° C for 14 hours. It was prepared by fermentation. The second mixed bacteria was prepared by mixing 65% by weight of lactic acid bacteria, 25% by weight of Honggukgyun, and 10% by weight of Bacillus subtilis. The aronia powder was first aged at minus 40 ° C. for 30 days after adding 10 parts by weight of rice flour to 100 parts by weight of aronia fruit, then thawed at 6 ° C. for 4 days, and then at 20 ° C. for 25 days. Secondary aging And, after drying at 45 ° C. for 3 hours, it was prepared by powdering. The propolis powder was obtained by adding 900 parts by weight of 80% (v / v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of propolis raw mass and stirring at 30 ° C. at 600 rpm for 10 hours. manufactured. The porous chitosan was prepared by stirring 100 parts by weight of the chitosan solution and 3 parts by weight of the closed shell at 95° C. for 10 hours, followed by freeze-drying. The chitosan solution was prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution. The peach juice was made by squeezing the flesh of a peach. The plum juice was made by squeezing the pulp of the plum.

[Comparative Example 1]

A mixture was prepared by stirring 79% by weight of chicken breast, 19% by weight of purified water, 1% by weight of sea salt and 1% by weight of sugar in a vacuum for 70 minutes. The mixture was aged at 3° C. for 6 hours. The aged mixture was heated at 100 °C for 6 hours. The heated mixture was finely chopped along the grain of the chicken breast to prepare delicacies using chicken breast.

[Experimental Example 1]

Sensory acceptability was investigated for delicacies using chicken breast prepared in Examples 1 and 2 and Comparative Example 1. Specifically, for the sensory evaluation, the preference for color, scent, taste, texture, and overall acceptability items was evaluated by a 9-point scoring method for 20 panelists. Randomization and blocking were performed using Balanced Incomplete Block Design (BIBD) for the objectivity of the experiment in order to minimize errors that may occur from evaluating too many samples at once. Between samples, the mouth was rinsed with water to prevent the influence of the previous samples. As for the degree of acceptance, “very good” was evaluated as 9 points and “very bad” as 1 point, and the results are shown in Table 1.

color incense texture taste overall preference Example 1 6.72±1.34 6.86±1.18 6.36±1.16 6.64±1.08 6.65±1.15 Example 2 7.66±1.66 7.85±1.91 7.42±1.22 7.92±1.19 7.63±1.50 Comparative Example 1 5.48±1.14 5.50±1.09 5.64±1.91 5.71±1.64 5.61±1.26

According to Table 1, Jinmichae using chicken breast prepared in Examples 1 and 2 showed superior scores in color, aroma, texture, taste and overall acceptability compared to Jinmichae using chicken breast in Comparative Example 1.

[Experimental Example 2]

A survey was conducted on the fatigue recovery effect after ingesting the delicacies of Example 2 and Comparative Example 1 for the subjects of Experimental Example 1, and the results are shown in Table 2.

Example 2 Comparative Example 1 fatigue recovery
effect or not there is none there is none 19 people 1 person 1 person 19 people

According to Table 2, it can be confirmed that the delicacy using the chicken breast of Example 2 has an excellent fatigue recovery effect compared to the delicacy using the chicken breast of Comparative Example 1.

Claims (6)

Spraying 1 to 5 parts by weight of astragalus extract fermented on 100 parts by weight of chicken breast (step 1);
Making a mixture by mixing 70 to 80% by weight of chicken breast with the fermented Astragalus extract, 5 to 15% by weight of goji berry extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt (Step 2) ;
aging the mixture (step 3);
heating the aged mixture (step 4);
Making delicacies by cutting the heated mixture (step 5); and
Cooling the jinmichae (step 6);
Including,
In step 2 above,
The goji berry extract is prepared by adding 30 to 35 parts by weight of goji berries to 100 parts by weight of purified water, heating at 90 to 100 ° C. for 10 to 12 hours, and then filtering,
The seaweed water is added to 100 parts by weight of purified water, 30 to 35 parts by weight of seaweed, 5 to 10 parts by weight of bitter gourd, 1 to 5 parts by weight of pork potato, and 1 to 5 parts by weight of yacon root, and heated at 90 to 100 ° C. for 10 to 12 hours It is prepared by filtering after
The complex salt includes 50% by weight of salt, 30% by weight of bamboo salt, and 20% by weight of seaweed salt,
The self-salt is precipitated by putting seawater in a cauldron and concentrating by heating at 160-180 ° C for 4-5 days,
The bamboo salt is heated at 1,000 to 1,200 ° C. for 10 to 12 hours after putting bay salt in a bamboo tube with one side blocked and sealing the entrance with ocher,
The seaweed salt is added with 20 to 30 parts by weight of glasswort in 100 parts by weight of sea salt and heated at 110 to 120 ° C. for 10 to 12 hours, and the salinity of the sea salt is 25 to 30% by weight,
Method for manufacturing jinmichae using chicken breast.
The method of claim 1, wherein in step 1,
The Astragalus extract fermented product is extracted by adding 600 to 700 parts by weight of purified water to 100 parts by weight of Astragalus root and extracting at 100 to 105 ° C for 8 to 10 hours, adding 2 to 4 parts by weight of the first mixed bacteria to 100 parts by weight of Astragalus extract, and Fermented at 30 ° C for 24-25 hours,
The first mixed bacteria includes 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of Aspergillus,
Method for manufacturing jinmichae using chicken breast.
delete 100 parts by weight of a mixture of 70 to 80% by weight of chicken breast with fermented Astragalus extract, 5 to 15% by weight of goji berry extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt Immunity enhancer 1 to 100 parts by weight Including 5 parts by weight,
The immunity enhancer includes 80 to 85% by weight of fermented baekchul extract, 10 to 15% by weight of aronia powder and 3 to 7% by weight of propolis powder,
The fermented extract of baekchul extract is added to 600 to 700 parts by weight of 70% (v / v) ethanol to 100 parts by weight of baekchul extract and extracted at 65 to 70 ° C for 24 to 25 hours, and the second mixed bacteria 1 to 100 parts by weight of baekchul extract Add 3 parts by weight and ferment at 15-20 ° C for 14-15 hours,
The second mixed bacteria comprises 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Honggukgyun and 5 to 15% by weight of Bacillus subtilis.
Jinmichae composition using chicken breast.
delete delete