KR102525927B1 - Manufacturing method of Chicken Breast Processed Product using Cordyceps Militaris - Google Patents

Abstract

The present invention relates to a preparation method of a processed chicken breast product using soybean medium-based Cordyceps militaris, which comprises: a first step of pre-processing soybean medium-based Cordyceps militaris and grinding the same into powder; a second step of adding 45 to 55 parts by weight of soybean medium-based Cordyceps militaris powder, 1 to 5 parts by weight of a seasoning composition, and 200 to 220 parts by weight of purified water to 100 parts by weight of chicken breast and using a vacuum mixer to mix all the ingredients under the conditions of a vacuum degree of 60±10 ㎝Hg, a mixing speed of 10±5 rpm, and a mixing time of 50 ± 10 minutes to make a mixture; aging the mixture at -2 to -5 ℃ for 60 to 72 hours; and a fourth step of heating the aged mixture at 100 to 105 ℃ for 11 to 13 minutes. Accordingly, a nutrient from militaris can be taken in and the bland taste of chicken breast can be improved. The nasty smell of militaris and the fishy smell of chicken breast are removed to enhance preference.

Description

Manufacturing method of Chicken Breast Processed Product using Cordyceps Militaris}

The present invention relates to a method for manufacturing chicken breast processed food using soybean medium Militaris Cordyceps, and more particularly, a soy medium capable of improving the bland taste of chicken breast while ingesting nutrients of Militaris Cordyceps Chicken breast processed food using Militaris cordyceps; It's about manufacturing methods.

Chicken is a nutritious food that has been used since ancient times, and in particular, chicken is recognized as an excellent health food because it has a high protein content and essential fatty acid content, a low fat content and a low calorie content compared to other meats.

In addition, chicken is cheaper than other meats, is quick to cook, soft and easy to chew, so it has a high digestibility and a soft flavor, so it is excellent in harmony with other spices or foods.

The consumption of chicken in Korea was mainly whole chicken, but sales of part meat are rapidly increasing recently. These parts of meat form include breast meat, tenderloin, whole leg, thigh, drumstick, whole wing, rod, wing, etc., and are mainly sold through large-scale distribution facilities such as department stores and food chain stores.

The reason why the sales of chicken parts are increasing is that it is possible to choose according to the taste according to the preference for each part of meat. Looking at the characteristics of each part of the meat, the breast part has very little fat, so it has a light taste and reduces calorie intake, but is rich in nutrients, so it is good for a low-fat, high-protein diet. good for In addition, leg meat is the most preferred part of Korean people, and the harmony of fat and protein is good, and the chewiness is excellent.

Among them, breast meat is not soft and dry, so it is recognized as a non-preferred part by consumers. Therefore, most of these breast meats are sold as protein supplements for diet or muscle growth by smoking whole chicken breasts, or processed into canned chicken breasts and used in salads.

However, such chicken breast products have a tough texture and a unique fishy smell, so their consumption is not promoted. Accordingly, it is urgently needed to develop processed foods using chicken breast meat, which is a high-protein food, while meeting consumers' preferences.

Korean Registered Patent No. 10-1717886 (2017.03.17.) relates to a method for manufacturing chicken cutlet using chicken breast, cutting chicken breast into a thickness of 8 to 10 mm and applying bread crumbs to prepare chicken cutlet. However, since the chicken breast is pulverized to have a very small particle size in the preparation step, it is not possible to provide a method for improving the texture while maximizing the tissue of the chicken breast prototype.

Republic of Korea Patent Registration No. 10-1715837 (2017.03.15.) discloses a stewed food containing mushrooms and chicken breast.

The stewed food containing the mushrooms and chicken breast has the advantage of being able to eat the mushrooms and chicken breast at the same time, but has the disadvantage of not removing the odor of the mushrooms and the fishy smell of the chicken breast.

KR 10-1717886 B1 2017.03.17. KR 10-1715837 B1 2017.03.15.

An object of the present invention is to provide a method for manufacturing chicken breast processed food using soybean medium Militaris Cordyceps, which can improve the bland taste of chicken breast while ingesting nutrients of Militaris Cordyceps.

Another object of the present invention is to provide a method for manufacturing chicken breast processed food using soybean medium Militaris Cordyceps sinensis, which can improve palatability by removing the off-flavor of Militaris Cordyceps sinensis and the fishy smell of chicken breast meat.

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

The present invention comprises the steps of pre-treating and pulverizing the soybean medium Militaris Cordyceps sinensis (step 1); 45 to 55 parts by weight of the soybean medium Militaris Cordyceps sinensis powder, 1 to 5 parts by weight of the seasoning composition, and 200 to 220 parts by weight of purified water were added to 100 parts by weight of chicken breast, and vacuum degree 60 ± 10 cmHg, mixing speed 10 Making a mixture by mixing under conditions of ±5 rpm and mixing time of 50 ± 10 minutes (step 2); Aging the mixture at -2 ° C to 5 ° C for 60 to 72 hours (step 3); and heating the aged material at 100 to 105° C. for 11 to 13 minutes (step 4); It provides a method for producing chicken breast processed food using soybean medium Militaris Cordyceps, comprising a.

In the pretreatment in step 1, the soybean medium Militaris Cordyceps is roasted in a far-infrared ray roaster at 105 to 110 ° C for 40 to 50 minutes, and then dried in a cold air dehumidifying dryer at 35 to 40 ° C for 30 to 40 minutes.

In step 2, the seasoning composition includes 90% by weight of milk, 5% by weight of stevia, 4% by weight of low-salt salt, and 1% by weight of soybean paste powder, and the low-sodium salt is 5 parts by weight of plant protein hydrolyzate per 100 parts by weight of bay salt. It is prepared by adding 2 parts by weight of pear pollen, 1 part by weight of fusiformis extract and 1 part by weight of mackerel extract and stirring for 20 minutes. After stirring, it is prepared by reflux extraction at 90 ° C. for 3 hours using a reflux extractor and then filtering. After extraction at 80 ° C. for 8 hours, it is prepared by filtering. The method for producing the Cheonggukjang powder includes boiling soybeans at 115 ° C. for 20 minutes; Inoculating 5 parts by weight of the Bacillus subtilis strain with 100 parts by weight of the boiled beans; Fermenting the soybean inoculated with the Bacillus subtilis strain at 35° C. and 60% relative humidity for 24 hours to prepare Cheonggukjang; Freeze-drying the soybean paste at -20 ° C for 40 hours; And powdering after coating 20 parts by weight of grain syrup on 100 parts by weight of the lyophilized soybean paste; Including, the manufacturing method of the grain syrup, after soaking the rice for 2 hours, the step of building godubap; Mixing 25% by weight of the godubap, 5% by weight of malt and 70% by weight of purified water and stirring for 10 minutes; Putting the stirred substance into a saccharification tank and saccharifying it at 50° C. for 6 hours; filtering the saccharide to remove the solid content and obtaining a filtrate; and putting the filtrate into a concentration tank and concentrating at 105°C; includes

After step 2, 1 part by weight of a palatability enhancer is additionally included in 100 parts by weight of the mixture, but the palatability enhancer is 90% by weight of blackberry fermented liquid, 8% by weight of allulose, 1% by weight of aronia vinegar and water-soluble propolis 1 The method of preparing the fermented blackberry liquid includes adding 600 parts by weight of purified water to 100 parts by weight of blackberries, heating at 110 ° C. for 50 minutes, and then filtering to obtain a blackberry extract; And adding 5 parts by weight of raspberry spawn to 100 parts by weight of the blackberries, fermenting at 25 ° C. for 30 hours, and then filtering; The manufacturing method of the bokbunja spawn includes the steps of adding 100 ml of sterilized water to 100 g of bokbunja, pulverizing the bokbunja with a grinder, then extracting the juice and filtering to prepare a bokbunja extract; preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; And adding 50 parts by weight of the raspberry extract to 100 parts by weight of the medium and fermenting at 20 to 25 ° C for 20 to 22 days; including, the method for producing aronia vinegar, 20 parts by weight of aronia to 100 parts by weight of purified water Adding a part and heating at 110 ° C. for 30 minutes, followed by filtration to obtain an aronia extract; Adding 5 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying at 65 ° C. for 40 minutes; Adding 5 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 65 ° C. for 60 minutes; Adding 5 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 25 ° C. for 5 days to obtain an alcohol fermentation broth; Preparing an acetic acid fermentation solution by adding 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 35 ° C. for 7 days; and aging the acetic acid fermentation broth at 20° C. for 7 days; The method for producing water-soluble propolis includes adding 800 parts by weight of 80% (v/v) ethanol and 5 parts by weight of porous chitosan to 100 parts by weight of the propolis lump and stirring at 35 ° C. for 8 hours to extract; Concentrating the propolis extract to remove ethanol; And mixing 5 parts by weight of wooseul with 100 parts by weight of the propolis concentrate and stirring at 40 ° C. for 6 hours; The porous chitosan is prepared by lyophilizing 3 parts by weight of the calcined bend angle in 100 parts by weight of the chitosan solution after stirring at 55 ° C. for 20 hours, and the chitosan solution is prepared by 100 parts by weight of a 5% acetic acid aqueous solution of chitosan powder It is prepared by dissolving 5 parts by weight, and the fired oyster shell is prepared by washing the oyster shell, drying it in hot air at 80 ° C. for 20 minutes, and then sintering the powder obtained by crushing at 1,100 ° C. for 3 hours.

The method for manufacturing chicken breast processed food using soybean medium Militaris Cordyceps sinensis according to the present invention has the advantage of improving the bland taste of chicken breast while ingesting nutrients of Militaris Cordyceps sinensis.

In addition, the method of manufacturing chicken breast processed food using soybean medium Militaris Cordyceps sinensis of the present invention has the advantage of improving the preference by removing the odor of Militaris Cordyceps sinensis and the fishy smell of chicken breast meat.

Hereinafter, the present invention will be described in detail.

First, a method for manufacturing chicken breast processed food using soybean medium Militaris Cordyceps sinensis according to the present invention will be described.

The method for producing chicken breast processed food using soybean medium Militaris Cordyceps sinensis of the present invention,

Pre-treating and pulverizing soybean medium Militaris Cordyceps sinensis (step 1);

45 to 55 parts by weight of the soybean medium Militaris Cordyceps sinensis powder, 1 to 5 parts by weight of the seasoning composition, and 200 to 220 parts by weight of purified water were added to 100 parts by weight of chicken breast, and vacuum degree 60 ± 10 cmHg, mixing speed 10 Making a mixture by mixing under conditions of ±5 rpm and mixing time of 50 ± 10 minutes (step 2);

Aging the mixture at -2 ° C to 5 ° C for 60 to 72 hours (step 3); and

heating the matured product at 100 to 105° C. for 11 to 13 minutes (step 4);

includes

Cordyceps is a mushroom strain of the genus Cordyceps that enters the body of an insect in winter, absorbs nutrients while overwintering, and grows as a mushroom in the body of a dead insect in summer. Taxonomically, Ascomycota, Pyrenomycetes, It belongs to Clavicipitaceae and Codyceps, and about 300 species of 100 genera are known worldwide, including Korea, China, and Japan. Among them, Militaris Cordyceps is a kind of insect parasitic fungi that forms an orange club-shaped locus, mainly using larvae or pupae of Lepidoptera as a host, and the ascitic horn is a semi-protruding type and is threaded inside a cylindrical ascus. Shaped ascospores are present.

Regarding the efficacy of Cordyceps sinensis, cordycepin, a physiologically active substance, is known as an active ingredient.

The present invention is characterized by an excellent cordycepin content by using Militaris Cordyceps sinensis grown in a soybean medium.

The Militaris Cordyceps sinensis has a problem that is difficult to ingest because of its peculiar odor.

The present invention has the advantage of being able to remove the off-odor of Militaris Cordyceps by pre-treating Militaris Cordyceps.

In step 1, it is preferable to heat the soybean medium Militaris Cordyceps sinensis in a far-infrared steamer at 105 to 110 ° C. for 40 to 50 minutes, and then dry in a cold air dehumidifying dryer at 35 to 40 ° C. for 30 to 40 minutes.

When the soybean medium Militaris Cordyceps sinensis is cooked at a temperature of less than 105 ° C. in a far-infrared ray cooker, there is a problem that the off-flavor is not sufficiently removed, and when cooked at a temperature higher than 110 ° C., there is a problem of bitter taste.

In step 2, the seasoning composition serves to remove the odor of Cordyceps Militaris and the fishy smell of chicken breast.

The seasoning composition includes 90% by weight of milk, 5% by weight of stevia, 4% by weight of low sodium salt, and 1% by weight of soybean paste powder.

The low sodium salt,

It is prepared by adding 5 parts by weight of plant protein hydrolyzate, 2 parts by weight of pear pollen, 1 part by weight of hijiki extract, and 1 part by weight of mackerel extract to 100 parts by weight of bay salt and stirring for 20 minutes.

The plant protein hydrolyzate is included to prepare low-salt salt by lowering the salinity of salt.

The hydrolyzed vegetable protein (HVP), which is a hydrolyzed plant protein, is composed of 20 kinds of various essential and non-essential amino acids, and contains nutrients good for protein synthesis in our body. HVP can be obtained by completely degrading soybean protein by adding hydrochloric acid or by hydrolyzing it by adding a proteolytic enzyme.

The fusiformis extract and the mackerel extract serve to promote excretion of sodium in vitro.

The fusiformis extract is prepared by adding 20 parts by weight of 80% (v / v) ethanol to 1 part by weight of fusiformis, stirring, and then refluxing extraction at 90 ° C. for 3 hours using a reflux extractor and filtering.

The mackerel extract is prepared by adding 20 parts by weight of 70% (v/v) ethanol to 1 part by weight of mackerel, extracting at 80° C. for 8 hours using a circulation extractor, and then filtering.

The manufacturing method of the Cheonggukjang powder,

Boiling beans at 115° C. for 20 minutes;

Inoculating 5 parts by weight of the Bacillus subtilis strain with 100 parts by weight of the boiled beans;

Fermenting the soybean inoculated with the Bacillus subtilis strain at 35° C. and 60% relative humidity for 24 hours to prepare Cheonggukjang;

Freeze-drying the soybean paste at -20 ° C for 40 hours; and

Powdering after coating 20 parts by weight of grain syrup on 100 parts by weight of the lyophilized soybean paste;

includes

The manufacturing method of the grain syrup,

Making godubap after soaking rice for 2 hours;

Mixing 25% by weight of the godubap, 5% by weight of malt and 70% by weight of purified water and stirring for 10 minutes;

Putting the stirred substance into a saccharification tank and saccharifying it at 50° C. for 6 hours;

filtering the saccharide to remove the solid content and obtaining a filtrate; and

Putting the filtrate into a concentration tank and concentrating at 105 ° C;

includes

After step 2, 1 part by weight of a palatability enhancer may be additionally included in 100 parts by weight of the mixture.

By additionally including a palatability enhancer in the mixture, there is an advantage in further removing the off-flavor of Militaris cordyceps and the fishy smell of chicken breast.

The palatability enhancer,

It contains 90% by weight of blackberry fermented liquid, 8% by weight of allulose, 1% by weight of aronia vinegar and 1% by weight of water-soluble propolis.

The method for producing the blackberry fermented liquid,

Adding 600 parts by weight of purified water to 100 parts by weight of blackberries, heating at 110 ° C. for 50 minutes, and then filtering to obtain a blackberry extract; and

Adding 5 parts by weight of raspberry spawn to 100 parts by weight of the blackberries, fermenting at 25° C. for 30 hours, and then filtering;

includes

The method for producing the bokbunja spawn,

Preparing bokbunja extract by adding 100 ml of sterile water to 100 g of bokbunja, pulverizing with a grinder, and then filtering after extracting the juice;

preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; and

Adding 50 parts by weight of the raspberry extract to 100 parts by weight of the medium and fermenting at 20 to 25 ° C. for 20 to 22 days;

include

The method for producing the aronia vinegar,

Adding 20 parts by weight of aronia to 100 parts by weight of purified water, heating at 110 ° C. for 30 minutes, and then filtering to obtain an aronia extract;

Adding 5 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying at 65 ° C. for 40 minutes;

Adding 5 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 65 ° C. for 60 minutes;

Adding 5 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 25 ° C. for 5 days to obtain an alcohol fermentation broth;

Preparing an acetic acid fermentation solution by adding 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 35 ° C. for 7 days; and

Aging the acetic acid fermentation broth at 20° C. for 7 days;

includes

The method for producing the water-soluble propolis,

Adding 800 parts by weight of 80% (v/v) ethanol and 5 parts by weight of porous chitosan to 100 parts by weight of propolis raw mass and extracting by stirring at 35 ° C. for 8 hours;

Concentrating the propolis extract to remove ethanol; and

Mixing 5 parts by weight of wooseul with 100 parts by weight of the propolis concentrate and stirring at 40 ° C. for 6 hours;

includes

The porous chitosan is prepared by stirring 100 parts by weight of the chitosan solution and 3 parts by weight of the calcined closed shell at 55° C. for 20 hours, followed by freeze-drying.

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

The fired oyster shell is prepared by washing the oyster shell, drying in hot air at 80 ° C. for 20 minutes, and then calcining the powder obtained by crushing at 1,100 ° C. for 3 hours.

The method for manufacturing chicken breast processed food using soybean medium Militaris Cordyceps sinensis according to the present invention has the advantage of improving the bland taste of chicken breast while ingesting nutrients of Militaris Cordyceps sinensis.

In addition, the method of manufacturing chicken breast processed food using soybean medium Militaris Cordyceps sinensis of the present invention has the advantage of improving the preference by removing the odor of Militaris Cordyceps sinensis and the fishy smell of chicken breast meat.

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.

The soybean medium Militaris Cordyceps sinensis was cooked in a far-infrared steamer at 105 to 110 ° C for 40 to 50 minutes, and then dried in a cold air dehumidifying dryer at 35 to 40 ° C for 30 to 40 minutes.

50 parts by weight of the soybean medium Militaris Cordyceps sinensis powder, 2 parts by weight of the seasoning composition, and 200 parts by weight of purified water were added to 100 parts by weight of chicken breast, and a vacuum mixer was used to obtain a vacuum of 60 cmHg, a mixing speed of 10 rpm, and a mixing time of 50 minutes. were mixed to form a mixture. The mixture was aged at -2°C for 60 hours. The aged material was heated at 100 ° C. for 12 minutes to prepare a chicken breast processed food using soybean medium Militaris Cordyceps sinensis.

The seasoning composition was prepared by mixing 90% by weight of milk, 5% by weight of stevia, 4% by weight of low sodium salt, and 1% by weight of soybean paste powder.

The low-salt salt was prepared by adding 5 parts by weight of plant protein hydrolyzate, 2 parts by weight of pear pollen, 1 part by weight of hijab extract and 1 part by weight of mackerel extract to 100 parts by weight of bay salt and stirring for 20 minutes.

The fusiformis extract was prepared by adding 20 parts by weight of 80% (v / v) ethanol to 1 part by weight of fusiformis, followed by stirring, followed by reflux extraction at 90 ° C. for 3 hours using a reflux extractor, followed by filtration.

The mackerel extract was prepared by adding 20 parts by weight of 70% (v/v) ethanol to 1 part by weight of mackerel, extracting at 80 ° C. for 8 hours using a circulation extractor, and then filtering.

The soybean paste powder is boiled at 115 ° C. for 20 minutes, inoculated with 5 parts by weight of the Bacillus subtilis strain in 100 parts by weight of the boiled beans, and the soybeans inoculated with the Bacillus subtilis strain are boiled at 35 ° C. for 60% Cheonggukjang was prepared by fermenting for 24 hours under relative humidity conditions, freeze-drying the soybean paste at -20 ° C for 40 hours, coating 20 parts by weight of grain syrup with 100 parts by weight of the freeze-dried soybean paste, and then pulverizing.

The jocheong, after soaking the rice for 2 hours, cook godubap, mix 25% by weight of godubap, 5% by weight of malt and 70% by weight of purified water and stir for 10 minutes, put the stirred substance in a saccharification tank and at 50 ° C. Saccharification was performed for 6 hours, and the saccharide was filtered to remove solid content, and a filtrate was obtained. The filtrate was put into a concentration tank and concentrated at 105° C.

Chicken breast processed food using soybean medium Militaris Cordyceps was prepared in the same manner, except that 1 part by weight of the palatability enhancer was additionally mixed with 100 parts by weight of the mixture prepared in Example 1.

The palatability enhancer was prepared by mixing 90% by weight of blackberry fermented liquid, 8% by weight of allulose, 1% by weight of aronia vinegar, and 1% by weight of water-soluble propolis.

The blackberry fermented liquid, after adding 600 parts by weight of purified water to 100 parts by weight of blackberries, heated at 110 ° C. for 50 minutes, was filtered to obtain a blackberry extract, and 5 parts by weight of raspberry spawn was added to 100 parts by weight of blackberries and heated at 25 ° C. After fermentation for 30 hours, it was prepared by filtering.

The bokbunja spawn is prepared by adding 100 ml of sterile water to 100 g of bokbunja, pulverizing with a grinder, then extracting the juice and filtering to prepare a bokbunja extract, and mixing corn flour and galactose at a weight ratio of 1: 1 to prepare a medium, and the medium It was prepared by adding 50 parts by weight of the raspberry extract to 100 parts by weight and fermenting at 25 ° C. for 20 days.

The aronia vinegar, 20 parts by weight of aronia was added to 100 parts by weight of purified water, heated at 110 ° C. for 30 minutes, filtered to obtain an aronia extract, and 5 parts by weight of a liquefying enzyme was added to 100 parts by weight of the aronia extract, Liquefied at 65 ° C for 40 minutes, added 5 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract, saccharified at 65 ° C for 60 minutes, and added 5 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract Alcohol fermentation at 25 ° C. for 5 days to obtain an alcohol fermentation broth, 5 parts by weight of acetic acid bacteria was added to 100 parts by weight of the alcohol fermentation broth, and acetic acid fermentation was performed at 35 ° C. for 7 days to prepare an acetic acid fermentation broth. It was prepared by aging for a day.

The water-soluble propolis was extracted by adding 800 parts by weight of 80% (v / v) ethanol and 5 parts by weight of porous chitosan to 100 parts by weight of the propolis raw mass, stirring at 35 ° C. for 8 hours, and concentrating the propolis extract to obtain ethanol was removed, and 5 parts by weight of wooseul was mixed with 100 parts by weight of the propolis concentrate and stirred at 40 ° C. for 6 hours.

The porous chitosan was prepared by stirring 100 parts by weight of the chitosan solution and 3 parts by weight of the calcined closed shell at 55° C. for 20 hours, followed by freeze-drying.

The chitosan solution was prepared by dissolving 5 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.

The fired oyster shells were prepared by washing the oyster shells, drying them in hot air at 80 ° C. for 20 minutes, and then calcination the powder obtained by crushing at 1,100 ° C. for 3 hours.

[Comparative Example 1]

King oyster mushroom, zelkova mushroom, and enoki mushroom were washed to remove impurities, and then trimmed. That is, the king oyster mushroom was cut into 16 equal parts, the zelkova mushroom was cut into 3cm size, and the enoki mushroom was cut into 3cm size after removing the base.

In addition, the frozen chicken breast was boiled in boiling water for 20 minutes, cooled, and cut into 3 cm in size, which was hand-dipped to have a size of 0.8 cm.

500 g of onion, 200 g of green onion, 100 g of garlic, 200 g of radish, 20 g of kelp, and 20 g of ginger were added to 2 L of purified water, heated for 2 hours, and then filtered to obtain boiled vegetable water from which solids were removed. 2,000 ml of the obtained vegetable boiled water, 650 ml of soy sauce, 100 ml of cooking wine, 200 ml of oligosaccharide, and 50 ml of vinegar were added and heated at 100° C. for 10 minutes to obtain a seasoning liquid.

800 g of the prepared king oyster mushroom, 500 g of zelkova mushroom, 400 g of enoki mushroom and 1 kg of chicken breast were mixed, then added to the prepared seasoning liquid, heated at 100 ° C. for 2 hours, and containing mushrooms and chicken breast Stewed food was prepared.

[Experimental Example 1]

Chicken breast processed food using soybean medium Militaris Cordyceps sinensis prepared in Examples 1 and 2 and stewed food containing mushrooms and chicken breast prepared in Comparative Example 1 were subjected to five investigation items (appearance, flavor, Taste, texture and overall acceptability), and sensory evaluation was performed with a 9-point scale method (9 points very good, 7 points good, 5 points normal, 3 points bad, 1 point very bad), and the results are shown in Table 1. was

Investigation item Example 1 Example 2 Comparative Example 1 Exterior 8.68±0.61 8.69±0.52 8.67±0.71 incense 8.61±0.63 8.68±0.54 8.44±0.73 taste 8.56±0.56 8.79±0.41 8.11±0.78 texture 8.45±0.81 8.47±0.69 8.44±0.88 overall preference 8.62±0.59 8.73±0.49 8.36±0.53

According to Table 1, the chicken breast processed food using soybean medium Militaris Cordyceps sinensis prepared in Examples 1 and 2 had better taste, aroma and overall acceptability than the stewed food containing mushrooms and chicken breast prepared in Comparative Example 1. You can see that it is excellent.

Claims (4)

Pre-treating and pulverizing soybean medium Militaris Cordyceps sinensis (step 1);
45 to 55 parts by weight of the soybean medium Militaris Cordyceps sinensis powder, 1 to 5 parts by weight of the seasoning composition, and 200 to 220 parts by weight of purified water were added to 100 parts by weight of chicken breast, and vacuum degree 60 ± 10 cmHg, mixing speed 10 Making a mixture by mixing under conditions of ±5 rpm and mixing time of 50 ± 10 minutes (step 2);
Aging the mixture at -2 ° C to 5 ° C for 60 to 72 hours (step 3); and
heating the matured product at 100 to 105° C. for 11 to 13 minutes (step 4);
Including,
In step 2 above,
The seasoning composition includes 90% by weight of milk, 5% by weight of stevia, 4% by weight of low sodium salt and 1% by weight of soybean paste powder,
The low sodium salt,
Prepared by adding 5 parts by weight of plant protein hydrolysate, 2 parts by weight of pear pollen, 1 part by weight of sea fusiformis extract and 1 part by weight of mackerel extract to 100 parts by weight of bay salt and stirring for 20 minutes,
The fusiformis extract is prepared by adding 20 parts by weight of 80% (v / v) ethanol to 1 part by weight of fusiformis, stirring, reflux extraction at 90 ° C. for 3 hours using a reflux extractor, followed by filtration,
The mackerel extract is prepared by adding 20 parts by weight of 70% (v / v) ethanol to 1 part by weight of mackerel, extracting at 80 ° C. for 8 hours using a circulation extractor, and then filtering,
The manufacturing method of the Cheonggukjang powder,
Boiling beans at 115° C. for 20 minutes;
Inoculating 5 parts by weight of the Bacillus subtilis strain with 100 parts by weight of the boiled beans;
Fermenting the soybean inoculated with the Bacillus subtilis strain at 35° C. and 60% relative humidity for 24 hours to prepare Cheonggukjang;
Freeze-drying the soybean paste at -20 ° C for 40 hours; and
Powdering after coating 20 parts by weight of grain syrup on 100 parts by weight of the lyophilized soybean paste;
Including,
The manufacturing method of the grain syrup,
Making godubap after soaking rice for 2 hours;
Mixing 25% by weight of the godubap, 5% by weight of malt and 70% by weight of purified water and stirring for 10 minutes;
Putting the stirred substance into a saccharification tank and saccharifying it at 50° C. for 6 hours;
filtering the saccharide to remove the solid content and obtaining a filtrate; and
Putting the filtrate into a concentration tank and concentrating at 105 ° C;
including,
Method for manufacturing chicken breast processed food using soybean medium Militaris Cordyceps sinensis.
According to claim 1,
In the pretreatment in step 1, the soybean medium Militaris Cordyceps is roasted in a far-infrared ray roaster at 105 to 110 ° C for 40 to 50 minutes, and then dried in a cold air dehumidifying dryer at 35 to 40 ° C for 30 to 40 minutes.
Method for manufacturing chicken breast processed food using soybean medium Militaris Cordyceps sinensis.
delete According to claim 1,
After step 2, 1 part by weight of a palatability enhancer is additionally included in 100 parts by weight of the mixture,
The palatability enhancer,
Blackberry fermented liquid 90% by weight, allulose 8% by weight, aronia vinegar 1% by weight and water-soluble propolis 1% by weight,
The method for producing the blackberry fermented liquid,
Adding 600 parts by weight of purified water to 100 parts by weight of blackberries, heating at 110 ° C. for 50 minutes, and then filtering to obtain a blackberry extract; and
Adding 5 parts by weight of raspberry spawn to 100 parts by weight of the blackberries, fermenting at 25° C. for 30 hours, and then filtering;
Including,
The manufacturing method of the bokbunja spawn,
Preparing bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, pulverizing with a grinder, and then extracting juice and filtering;
preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; and
Adding 50 parts by weight of the raspberry extract to 100 parts by weight of the medium and fermenting at 20 to 25 ° C. for 20 to 22 days;
contains,
The method for producing the aronia vinegar,
Adding 20 parts by weight of aronia to 100 parts by weight of purified water, heating at 110 ° C. for 30 minutes, and then filtering to obtain an aronia extract;
Adding 5 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying at 65 ° C. for 40 minutes;
Adding 5 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 65 ° C. for 60 minutes;
Adding 5 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 25 ° C. for 5 days to obtain an alcohol fermentation broth;
Preparing an acetic acid fermentation solution by adding 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 35 ° C. for 7 days; and
Aging the acetic acid fermentation broth at 20° C. for 7 days;
Including,
The method for producing the water-soluble propolis,
Adding 800 parts by weight of 80% (v/v) ethanol and 5 parts by weight of porous chitosan to 100 parts by weight of propolis raw mass and extracting by stirring at 35 ° C. for 8 hours;
Concentrating the propolis extract to remove ethanol; and
Mixing 5 parts by weight of wooseul with 100 parts by weight of the propolis concentrate and stirring at 40 ° C. for 6 hours;
Including,
The porous chitosan is prepared by stirring 100 parts by weight of the chitosan solution and 3 parts by weight of the calcined closed shell at 55 ° C. for 20 hours, followed by freeze-drying,
The chitosan solution is prepared by dissolving 5 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution,
The fired oyster shell is prepared by washing the oyster shell, drying it in hot air at 80 ° C. for 20 minutes, and then sintering the powder obtained by crushing at 1,100 ° C. for 3 hours.
Method for manufacturing chicken breast processed food using soybean medium Militaris Cordyceps sinensis.