KR102612053B1 - Method for Manufacturing Functional Chicken Ham with Collagen - Google Patents

Abstract

The present invention relates to a method for producing high-protein functional chicken ham containing collagen extracted from chicken breast, comprising the steps of (a) separating and selecting chicken breast, chicken wings, and chicken feet from raw chicken; (b) extracting collagen peptides by placing 100 parts by weight of the chicken wings and feet and 100 parts by weight of water in a pressure cooker and performing high-pressure hydrothermal decomposition at a temperature of 110-120°C at 1.2-2.0 atm for 4 hours; (c) adding 10 parts by weight of green onion roots to 100 parts by weight of water and heating for 1 hour at a temperature of 100° C. to extract water from the green onion roots; (d) 4.5 to 5.5 parts by weight of purified water for 90 to 92 parts by weight of the extracted collagen peptides and chicken breast, 0.2 to 0.4 parts by weight of white sugar and 2.3 to 2.5 parts by weight of chicken frankincense seasoning to 1.0 to 1.5 parts by weight of the extracted green onion root water. Part, mixing 0.05 to 0.15 parts by weight of Happy Booster and then pulverizing it with a grinder; (e) forming chicken ham into 50 to 70 g of the pulverized mixture into a certain shape and shape using a mold; (f) placing the molded chicken ham in a refrigerator and first maturing it for 3 to 5 hours at a temperature of -0 to 5°C; (g) placing the first aged chicken ham in an oven and heating it for 18 to 22 minutes at a temperature of 155 to 165°C; (h) placing the heated chicken ham in a refrigerator and cooling it at a temperature of -2 to 5°C; (i) packaging the cooled chicken ham in a certain packaging unit; (j) inspecting the packaged chicken ham by passing it through a metal detector; (k) It is manufactured including the step of secondary aging while placing the chicken ham in a refrigerator and refrigerating it at a temperature of -2 to 10°C before shipping. The chicken ham of the present invention is a high-protein chicken breast that can be easily consumed by various age groups, provides collagen peptides that are easily absorbed, has no off-flavor or taste of chicken, has good digestion and absorption rate, and is low in calories and rich in nutrients. In addition to the diet effect, you can feel the taste, flavor, and nutty texture, and it can be used as a favorite food and health supplement.

Description

Method for manufacturing functional chicken ham with collagen}

The present invention relates to functional foods containing collagen, and more specifically, to a method of producing high-protein functional chicken ham containing collagen peptides extracted from chicken wings and chicken feet and chicken breast.

In general, chicken is the lean meat of chicken and is a meat food eaten daily in many countries. Chicken is one of the most common types of poultry in the world. It is commonly raised in all cultures and is not restricted by religious taboos, so various forms of cooking are done depending on the region and culture.

Chicken breast is a part of chicken that is located in the chest area of the chicken and has a lot of muscle development overall. Because wings are the part of the body that birds use the most, they are characterized by a lot of muscles, which gives them a slightly dry texture. The taste is mild, and it is a relatively unfavorable part of chicken. However, because it is low in fat and very rich in protein, boiled or grilled chicken breast without seasoning is considered the best diet food. Moreover, breast meat is the muscle that covers the breast from the wings and beak of a chicken, and is characterized by having the largest amount of meat among chicken parts and having no bones. Breast meat is made up of only white muscle fibers, so the meat color is light pink or white, and the 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. Additionally, it has been proven that the carnitine rich in chicken breast is good for preventing heart disease. Carnitine, an essential vitamin that is synthesized in the human liver and kidneys and can be consumed from foods such as meat, contains 3.9 mg per 100 g in chicken breast.

Because the fat of chicken is concentrated in the skin, chicken breast with the skin removed is literally a lump of protein. Recently, as various diet dishes using chicken breast have been developed and demand has increased, food companies are also diversifying their products using chicken breast, while chicken specialty stores are also strengthening their chicken breast menus or the franchise and shopping mall markets that only sell chicken breast are also expanding. Consumption of chicken breast is continuously increasing to the extent that it is growing rapidly. When you prepare a chicken, you get two pieces of breast meat and two pieces of tenderloin. Breast meat has almost no fat content and is rich in protein, so it is low in calories and has a very light taste. However, since it is composed only of white muscle fibers, it easily loses its juices and can become dry if heated for a long time, so be careful. In particular, chicken breast has a soft texture and low fat, so the flavor is light and refreshing, but if you want to avoid being overly bland, it is better to cook it with oil or sauce. Unlike other meats, chicken breast has no tendons or fat, so it is good for children and the elderly. It has a wide range of uses, including steak, grilling, stir-frying, and steaming, as well as dishes with a refreshing texture such as salads and vinegared vegetables.

However, although chicken breast itself can be used to cook a variety of dishes, the use of various recipes to cook chicken breast comes with the hassle of cooking time and cooking utensils. Therefore, in order to conveniently consume chicken breast, there is a need to develop various foods containing chicken breast.

As a prior art related to the present invention, the method for producing ham containing soy protein in Patent Document 1 is to produce ham using vegetable soybeans, which lacks texture and taste, improving various nutritional components and popularizing it as a favorite food. There are difficulties.

Republic of Korea Patent Publication No. 10-2133981 (announced on July 15, 2020)

The present invention is intended to solve the above problem, by selecting chicken breast, chicken wings, and chicken feet from raw chicken, extracting collagen peptides from the selected chicken wings and chicken feet, and then providing chicken ham mixed with the chicken breast, thereby providing chicken ham. When consuming, you can consume collagen peptides extracted from chicken wings and chicken feet in addition to consuming the high protein and low calories of chicken breast. It has a good digestion and absorption rate in the human body, and you can feel the taste, flavor, and savory texture, and animal protein and vegetable protein. The purpose is to ensure that protein can be consumed evenly and that chicken breast and collagen can be easily consumed by various age groups.

Another purpose of the present invention is to provide functional chicken ham mixed with vegetables, mushrooms, soybeans, noni, and seaweed powder composed of healthy and abundant nutrients.

In order to achieve the above object, the present invention includes the steps of (a) separating and selecting chicken breast, chicken wings, and chicken feet from raw chicken; (b) extracting collagen peptides by adding 100 parts by weight of water to 100 parts by weight of the chicken wings and chicken feet in a pressure cooker and performing high-pressure hydrothermal decomposition at a temperature of 110-120°C at 1.2-2.0 atm for 4 hours; (c) adding 10 parts by weight of green onion roots to 100 parts by weight of water and heating for 1 hour at a temperature of 100° C. to extract water from the green onion roots; (d) 4.5 to 5.5 parts by weight of purified water for 90 to 92 parts by weight of the extracted collagen peptides and chicken breast, 0.2 to 0.4 parts by weight of white sugar and 2.3 to 2.5 parts by weight of chicken frankincense seasoning to 1.0 to 1.5 parts by weight of the extracted green onion root water. Part, mixing 0.05 to 0.15 parts by weight of Happy Booster and then pulverizing it with a grinder; (e) forming chicken ham into 50 to 70 g of the pulverized mixture into a certain shape and shape using a mold; (f) placing the molded chicken ham in a refrigerator and first maturing it for 3 to 5 hours at a temperature of -0 to 5°C; (g) placing the first aged chicken ham in an oven and heating it for 18 to 22 minutes at a temperature of 155 to 165°C; (h) placing the heated chicken ham in a refrigerator and cooling it at a temperature of -2 to 5°C; (i) packaging the cooled chicken ham in a certain packaging unit; (j) inspecting the packaged chicken ham by passing it through a metal detector; (k) It is characterized by providing a method for manufacturing functional chicken ham containing collagen, which includes the step of placing the chicken ham in a refrigerator before shipping and performing secondary aging while refrigerated at a temperature of -2 to 10 ° C.

Additionally, in the present invention, in step (b), 10 parts by weight of pollack may be mixed.

In addition, in the present invention, in step (d), 5 to 10 parts by weight of vegetable powder selected from one or more of spinach powder, burdock powder, cabbage powder, lettuce powder, and carrot powder, based on 100 parts by weight of the total mixture. , 5 to 10 parts by weight of mushroom powder selected from one or more of shiitake mushroom powder, pine mushroom powder, enoki mushroom powder, and oyster mushroom powder, 10 to 20 parts by weight of soybean powder, 5 to 10 parts by weight of noni powder, and seaweed It is possible to further mix 10 to 20 parts by weight of seaweed powder selected from one or more of powder, seaweed powder, seaweed powder, Ecklonia cava powder, and seaweed powder.

Additionally, in the present invention, 3 to 8 parts by weight of low molecular weight fish collagen peptide powder may be further mixed.

According to the present invention, high-protein chicken breast can be easily consumed by various age groups in the form of chicken ham, and low-molecular-weight collagen peptides that are easily absorbed by the body are provided, and there is no off-flavor or taste of chicken and not only has good digestion and absorption rate. It is low in calories and rich in nutrients, so it has a diet effect as well as taste, flavor, and savory texture, and can be used as a favorite food or health supplement.

Figure 1 is a table showing the composition used in the production of functional chicken ham containing collagen as an example according to the present invention.
Figure 2 is a flow chart showing a method for producing functional chicken ham containing collagen according to the present invention.

Hereinafter, an embodiment of the method for producing functional chicken ham containing collagen according to the present invention will be described in detail with reference to the composition of Figure 1 and the flow chart of Figure 2.

1. Selection stage of raw meat:

First, chicken breast, chicken wings, and chicken feet are selected from raw chicken as raw meat. Then, separate the chicken skin, bones, fat, and tendons. Moreover, when choosing only refrigerated or frozen chicken breast, select chicken breast that has its own unique color, that is, skin color and meat color, good gloss, elasticity of the meat, and no unpleasant odor. Furthermore, before extracting collagen peptides from chicken wings and chicken feet, they can be subjected to a pretreatment process of immersing them in acid or alkali for a certain period of time and then decalcifying them by adjusting the pH.

2. Collagen extraction steps from chicken wings and chicken feet:

Place 100 parts by weight of selected chicken wings and chicken feet in a pressure cooker along with 100 parts by weight of water. Then, the collagen peptides are extracted by heating the pressure cooker and performing high-pressure hydrothermal decomposition at a temperature of 110-120°C for 4 hours at 1.2-2.0 atm. In addition, decomposing enzymes such as pepsin are added to collagen peptides to reduce the molecular weight of collagen peptides to increase digestion and absorption in the body, such as the stomach and intestines. Low molecular weight is preferably approximately 1,000 to 6,000 molecular weight.

In addition, 10 parts by weight of pollack, whose skin is rich in collagen, can be mixed with fish collagen, which has a small molecular size and a high absorption rate in the body. Pollack is also rich in amino acids that help collagen synthesis and omega-3 fatty acids that prevent cell aging, so consuming pollack helps prevent aging. Therefore, after washing the whole northern fish, you can minimize the loss of nutrients, roll it in a wrap to make it soft, soak it for about 3 minutes, peel off the head, tail, and skin of the soaked whole northern fish, and then stir-fry it in a frying pan and mix it.

3. Steps to extract green onion root water:

Add 10 parts by weight of green onion roots to 100 parts by weight of water and heat for 1 hour at a temperature of 100°C to extract the water soaked in green onion roots. At this time, in addition to green onion root, 2.2 to 3.3 parts by weight of one or more of pepper, ginger, bay leaf, onion, and garlic can be added and extracted. Green onion roots are rich in carbohydrates, protein, fat, phosphorus, iron, magnesium sulfur, and vitamins A, B, and C. They have skin whitening, anti-aging effects, and help with collagen synthesis to create elastic skin. Especially contained in green onion roots. The allicin component facilitates blood circulation, dilates blood vessels, helps with insulin secretion, strengthens immunity and relieves rhinitis symptoms, and the potassium component of green onion root helps regulate blood pressure by expelling excess sodium from the body out of the body. Moreover, green onion roots are effective in removing the fishy smell of raw meat.

4. Mixing and grinding steps:

4.5 to 5.5 parts by weight of purified water is mixed with 90 to 92 parts by weight of chicken breast, which is the raw meat containing the extracted collagen peptides, and 1.0 to 1.5 parts by weight of the extracted green onion root water is mixed therewith. Then mix 0.2 to 0.4 parts by weight of white sugar, 2.3 to 2.5 parts by weight of Chicken Frankish Seasoning, and 0.05 to 0.15 parts by weight of Happy Booster. Chicken frankincense seasoning includes coriander powder, mustard powder, nutmeg powder, and white pepper powder. It is a product of Happy Booster (country of origin; Germany, WIBERG GMBH). The mixture is pulverized using a grinder. It is recommended to mix the extracted collagen peptides and chicken breast in a ratio of 1:1 to 1.2.

Moreover, 5 to 10 parts by weight of vegetable powder selected from spinach powder, burdock powder, cabbage powder, lettuce powder, and carrot powder can be mixed in the mixture, based on 100 parts by weight of the total mixture. As a vegetable powder, spinach contains antioxidants such as vitamins K, C, A, calcium, lutein, and beta-carotene that strengthen muscles, heart, and blood vessels, protect eye health by preventing macular degeneration and cataracts caused by aging, and have anti-inflammatory properties. It improves immunity by preventing inflammatory factors caused by bacteria or viruses, and its rich iron is involved in preventing anemia and collagen synthesis. The thylakoid and cholecystokinin components contained in spinach suppress appetite and produce hormones that provide a feeling of fullness. It helps with diet, and folic acid and potassium inhibit the accumulation of free radicals, slowing down the degeneration and aging of brain nerve cells, and vitamin K, calcium, phosphorus, magnesium, copper, manganese, and protein, which are abundant in spinach, help strengthen bones. In addition to preventing osteoporosis, it prevents tooth decay and strengthens gums. It prevents cell damage with beta-carotene, an antioxidant, and has anti-cancer effects with folic acid and various flavonoids. Vitamins A, B2, antioxidants and Minerals help maintain hair health and prevent hair loss. In addition, burdock is rich in fiber, which promotes bowel movements, and lignin, an insoluble dietary fiber, helps the body metabolize, detoxify, and excrete, making it effective for dieting and anti-inflammatory effects. The alkaline nature of burdock neutralizes chicken, which is an acidic food, and the burdock's unique smell also helps with digestion. It can be removed with scent. The bark of burdock contains saponin, which lowers cholesterol, prevents high blood pressure, stroke, heart disease and cancer, and strengthens immunity, so it is better to use it with the bark. Arginine secretes the female hormones estrogen and progesterone. It helps relieve menstrual cramps and menstrual irregularities, and the inulin component of burdock, a low-sugar polysaccharide digestive enzyme, along with magnesium and zinc help manage blood sugar levels, and the calcium, phosphorus, and iron contained in burdock help prevent anemia as well as osteoporosis. It helps bone health, and burdock is rich in fructo-oligosaccharides, which are food for lactic acid bacteria, helping the growth of beneficial bacteria in the intestines, and lignin and inulin promote intestinal health. Cabbage contains the only anti-ulcer vitamin U, so it stops bleeding in the body, and vitamin K coagulates the blood, making it effective in treating the stomach. Moreover, ingredients such as sulforaphane sulfur, isocyanate, and chlorine prevent excessive gastric acid and repair damaged stomach lining. It is effective in mucosal treatment and anti-cancer treatment, and in addition to the effect of eliminating Helicobacter pylori, the isothiocyanate contained in cabbage improves the intestinal environment. Additionally, cabbage's vitamin K regenerates the esophageal mucosa damaged by irritating foods or strong stomach acid, glucosinolate, a bioactive substance, helps detoxify the liver, and the folic acid and iron contained in cabbage are nutritional supplements for pregnant women. The anthocyanin and vitamin K contained in cabbage improve concentration, and since it contains both vitamin K and calcium, vitamin K helps the absorption of calcium in the body, helps bone health, prevents osteoporosis, and promotes insulin secretion. Therefore, it is beneficial in controlling blood sugar, gives a feeling of fullness after a meal, is effective in dieting, and can be expected to relieve hangovers and have beauty effects. In addition, lettuce is a low-calorie food ingredient rich in water and dietary fiber, which is effective for weight loss by helping to increase satiety, prevent constipation, purify toxins, and promote digestion. It also helps support bone health due to its content of vitamin D and carotene, and especially collagen. It is rich in vitamin C, which helps with synthesis, and vitamin A, which is beneficial for eye health, and is effective in preventing osteoporosis, anemia, and suppressing cholesterol. In addition, carrots contain beta-carotene and alpha-carotene, which has an excellent antioxidant effect by removing active oxygen radicals in the body and preventing aging. It promotes hematopoiesis, preventing anemia, and is effective against constipation and diarrhea. It also contains polyphenols and nitrates, so it has an excellent antioxidant effect. It is effective in various vascular diseases by reducing cholesterol levels and digestion and absorption of fat. Furthermore, vitamin A and beta-carotene in carrots are effective in suppressing deterioration of vision, removing toxins from the body and improving cognitive ability. , The potassium contained in carrots reduces the risk of stroke, and it is rich in dietary fiber, making it effective in relieving indigestion and constipation.

Additionally, with respect to 100 parts by weight of the total mixture, 5 to 10 parts by weight of mushroom powder selected from one or more of shiitake mushroom powder, pine mushroom powder, enoki mushroom powder, and oyster mushroom powder may be mixed. As a mushroom powder, shiitake mushrooms contain eridamin, which reduces cholesterol levels in the blood and helps blood circulation, lowers blood pressure and prevents arteriosclerosis. It is rich in dietary fiber, so it is effective in constipation, and contains vitamins B1 and B2. It is high and contains a large amount of egosterine, which helps the body absorb calcium and phosphorus. The hemicellulose component smoothes the function of the stomach and small intestine, making it effective in treating adult diseases such as obesity and diabetes. The polysaccharide lentinan component increases immunity. It inhibits the proliferation of cancer cells, and the melanin component has the effect of stabilizing the body's autonomic nervous system. Pine mushrooms have excellent anti-cancer effects due to the glucan and christin components they contain, and the amino acids, B vitamins, and vitamin D components promote metabolism and improve blood circulation, strengthening immunity to fight against external bacteria and viruses. The enzyme component of pine mushrooms promotes digestion and is effective in dieting, the guanylic acid it contains helps maintain blood vessel health by lowering harmful cholesterol in the blood vessels, and the potassium component it contains helps remove sodium and toxins in the blood. It improves symptoms of high blood pressure by excreting it to the outside, the vitamin D it contains maintains normal hormones in the body, absorbs calcium and phosphorus to build healthy bones, and the rich dietary fiber improves bowel movements and bowel movements to prevent constipation. It is effective in discharging excess waste and is rich in high protein and various vitamin ingredients, which promotes the absorption of vitamin B1 in the body, thereby relieving fatigue and activating metabolism and energy metabolism. Enoki mushrooms are rich in dietary fiber, vitamins, and minerals, and contain mushroom chitosan and guanylic acid. As a high-protein, low-calorie food, it absorbs moisture in the intestines, providing a feeling of fullness. Mushroom chitosan helps prevent high blood pressure, cardiovascular disease, arteriosclerosis, and other diseases. It improves liver function, improves diet effectiveness and constipation, helps immune function and growth development, and helps relieve hangovers and fatigue. Oyster mushrooms contain ingredients such as dietary fiber, potassium, phosphorus, minerals, vitamin B, folic acid, selenium, and beta-glucan, which help prevent high blood pressure, vascular health, relieve stress, diet, inhibit cancer cell proliferation, prevent aging, prevent diabetes, bone health, and adult diseases. Helps with prevention.

Additionally, for 100 parts by weight of the total mixture, 10 to 20 parts by weight of soybean powder and 5 to 10 parts by weight of noni powder may be mixed. Soybean powder is a powder made by re-selecting oil-pressed soybeans and contains less than 4% crude fiber and approximately 50% protein. Soybean powder contains high-quality vegetable protein and fat, as well as various minerals and vitamins. The isoflavones contained in soybeans maintain bone health by preventing calcium from escaping from the bones, and the lecithin contained in them helps prevent dementia. The saponin component it contains inhibits the occurrence and growth of cancer cells, and the unsaturated fatty acids lower the concentration of cholesterol in the blood. Noni powder contains phytochemicals that prevent inflammation within blood vessels, damnacanthal, a powerful antioxidant contained in noni fruits and roots, inhibits the creation and proliferation of cancer cells, and contains a large amount of polyphenols, which are antioxidants. Vitamin C increases immunity, and noni's xeronine ingredient helps regenerate cell membranes and strengthens skin elasticity. Its anti-inflammatory effect helps soothe and improve skin troubles.

In addition, with respect to 100 parts by weight of the total mixture, 10 to 20 parts by weight of seaweed powder selected from one or more of seaweed powder, seaweed powder, seaweed powder, Ecklonia cava powder, and seaweed powder can be further mixed. As a seaweed powder, seaweed contains a large amount of dietary fiber, alginic acid, and fucoidan, which prevents the absorption of harmful cholesterol and fat in the blood vessels and keeps blood vessels healthy. Potassium contains sodium and waste products in the blood vessels, which helps prevent high blood pressure. It helps prevent diseases of the vascular system, including foreskin, a physiologically active substance found only in seaweed, and is a dietary fiber that smoothens intestinal activity, lowering the incidence of colon cancer and improving immunity, preventing various external bacteria and viruses. It can prevent various diseases because it prevents the invasion of . In addition, the foreskin component prevents damage such as swelling and bleeding of the gastric mucosa, lowering the incidence of gastric cancer, and the alginic acid and fucoidan components induce natural cell death of cancer cells, helping to suppress the growth of cancer cells and strengthen bones. It contains calcium, which helps with growth and tissue skeleton formation, and zinc, which helps with growth and tissue skeleton formation, strengthens the bones of growing children and helps with growth and development. It also contains an abundance of vitamin A, which is helpful for eye health. It is also effective in preventing vision loss and night blindness. Seaweed is a low-calorie, high-protein food that is effective in replenishing protein that may be lacking when dieting. It is rich in taurine, which helps prevent dementia and improves liver function. It is effective in improving health and relieving hangovers, and contains a large amount of folic acid, which prevents the invasion of various external bacteria or viruses, preventing various diseases and helping the health of pregnant women. Green seaweed contains a large amount of polyphenols among seaweeds, making it a food with the highest antioxidant effect. It is good for gum health by eliminating various bacteria and preventing periodontitis. It is also rich in iron and vitamins A and C, so iron can be absorbed into the body. It is effective against anemia by increasing the methylmethionine and vitamin A contained in green seaweed, which detoxifies nicotine from cigarettes and regenerates and protects the lung mucosa, which is excellent for smokers, people with lung disease, tuberculosis, etc., and promotes liver health by activating liver function. It contains a large amount of vegetable fiber, which helps the peristalsis of the large intestine and smooth bowel movement. The iodine component that makes up the blood purifies the blood, and seaweed contains minerals such as calcium and potassium, which are 5 times more abundant than seaweed. It is effective in preventing osteoporosis, and the chlorophyll it contains is very effective in eliminating bad breath. It is also rich in chlorophyll, which helps the body's metabolism and prevents or soothes gastric or duodenal ulcers. Maesaengi is rich in iron and calcium, which helps prevent osteoporosis and anemia. It is rich in green chlorella and antioxidants, so it removes free radicals from the body and is effective in preventing diabetes, metabolic diseases and cancer. It is a low-calorie, low-fat food that contains dietary fiber and It is rich in protein, which prevents the accumulation of fat in the body, increases muscle mass, and prevents constipation. It contains aspartic acid, which helps relieve hangovers by breaking down alcohol in the body. Maesaengi contains alginic acid, which prevents diseases related to high blood pressure by limiting cholesterol absorption. It contains a large amount of iron and improves anemia by replenishing blood. Gamtae contains phlorotannin, which stabilizes the central nervous system and eases nerves, thereby improving insomnia. In addition, potassium content helps blood vessels and blood circulation by reducing blood cholesterol levels, and it contains fucoidan. It is rich in anti-cancer properties by suppressing the proliferation of cancer cells, and contains marine polyphenols, an egol-based compound that removes free radicals that can damage cellular tissue, strengthening the body's immunity and preventing aging. It is rich in calcium, so it improves bone density and prevents osteoporosis. The rich dietary fiber promotes intestinal movement and improves constipation. The diechol component contained in Ecklonia cava improves the symptoms of diabetes. The vitamin A it contains has the effect of excreting nicotine from the smoker's body. Hearing is rich in iron, a mineral that prevents anemia and improves symptoms. Containing acrylic acid, vitamin C, and potassium not only has an antibiotic effect on bacteria, which is effective for skin care, but also helps blood circulation to prevent cardiovascular disease. The antioxidant effect of beta-carotene contained in the auditory fiber lowers blood cholesterol levels by removing and expelling waste and toxins from the blood vessels. It is rich in dietary fiber, various vitamins, minerals, iron and phosphorus, and helps reduce body fat along with the intake of balanced nutrients. By breaking it down, it reduces body fat, improves constipation, and maintains bone health. Beta-carotene and vitamin A contained in the hearing aid protect tired and dry eyes and maintain eye health.

Therefore, vegetable powder, mushroom powder, soybean powder, noni powder, and seaweed powder can be further mixed into the overall mixture to further include vegetable protein and various nutrients. Additionally, the pulverized mixture is massaged under a certain pressure to ensure even mixing and agglomeration of the mixture.

Additionally, 3 to 8 parts by weight of low molecular weight fish collagen peptide powder can be added to the entire mixture.

5. Forming steps:

Using the pulverized mixture, 50 to 70 g of chicken ham is molded into a certain shape and shape. At this time, the molding mold may be one that symbolizes the shape of an animal or plant or a character. In addition, it will be possible to subdivide the mold and use various food colorings to form three-dimensional shapes and shapes.

6. First ripening stage:

After the molding, the molded chicken ham is first aged at low temperature in the refrigerator at a temperature of -0 to 5°C for 3 to 5 hours. Chicken ham that has gone through the first low-temperature aging process has a rich, deep and soft flavor.

7. Heating step:

Chicken ham is prepared by placing the first aged chicken ham in an oven and heating it at 155-165°C for 18-22 minutes.

8. Cooling step:

Chicken ham heated in the oven is cooled to room temperature, then placed in the refrigerator and cooled at a temperature of -2 to 5°C.

9. Packaging steps:

Then, the cooled chicken ham is packaged in regular packaging units. At this time, chicken ham can be packaged using casing film.

10. Inspection steps:

The packaged chicken ham is passed through a metal detector to detect and remove metal substances contained in the chicken ham. While grinding the mixture containing chicken breast with a grinder, metal substances that fall out of the grinder may be included, so these are detected and removed.

11. Second ripening stage;

Chicken ham that has passed the inspection is placed in the refrigerator before being shipped and undergoes secondary ripening while being refrigerated at a temperature of -2~10℃. Chicken ham that has undergone secondary low-temperature aging has a richer, deeper and softer flavor. When loading and unloading chicken ham from the refrigerator, you must strictly manage refrigeration by observing the opening and closing of the door. Additionally, when shipping secondary aged chicken ham products, the products should be stacked so that they do not touch the floor and the floor should be kept clean.

Next, for the sensory evaluation of the taste, off-flavor, taste, degree of binding, and texture of the functional chicken ham containing collagen prepared in the present invention, 10 men and women in their 10s and 20s, 10 men and women in their 30s and 40s, After tasting with a total of 80 tasters, 10 men and women in their 50s and 60s and 10 men and women in their 60s and older, a survey was conducted as shown in Table 1 below.

Here, Example 1 is chicken ham produced by the production method of the present invention, and Example 2 is one in which collagen peptides are not mixed into the raw meat. In comparison, Comparative Example 1 is one in which collagen peptides and water infused with green onion roots are not mixed, Comparative Example 2 is in which collagen peptides and water infused in green onion roots are not mixed and no secondary ripening is performed, and Comparative Example 3 is in which collagen peptides and water infused in green onion roots are not mixed. It is not mixed and does not undergo primary or secondary ripening.

[Table 1]

(sensory rating)

1: Very bad 2: Bad 3: Average 4: Good 5: Very good

After tasting the chicken ham, the tasters gave overall reviews and compared the most impressive features with the comparative examples. In Examples 1 and 2, there was no off-flavor or taste, and the degree of binding of collagen peptides extracted from chicken wings and chicken feet to the raw meat was excellent. The taste and texture were evaluated as excellent, and the overall taste and nutrition were evaluated to be in harmony, so there was no difference in likes and dislikes by gender and age group. It was evaluated that there was willingness to purchase it if it was sold at an appropriate price.

In the present invention, the above embodiment is an example and the present invention is not limited thereto. Anything that has substantially the same structure and achieves the same effect as the technical idea described in the claims of the present invention is included in the technical scope of the present invention.

Claims (4)

(a) separating and selecting chicken breast, chicken wings, and chicken feet from raw chicken;
(b) extracting collagen peptides by adding 100 parts by weight of water to 100 parts by weight of the chicken wings and chicken feet in a pressure cooker and performing high-pressure hydrothermal decomposition at a temperature of 110-120°C at 1.2-2.0 atm for 4 hours;
(c) adding 10 parts by weight of green onion roots to 100 parts by weight of water and heating for 1 hour at a temperature of 100° C. to extract water from the green onion roots;
(d) 4.5 to 5.5 parts by weight of purified water for 90 to 92 parts by weight of the extracted collagen peptides and chicken breast, 0.2 to 0.4 parts by weight of white sugar and 2.3 to 2.5 parts by weight of chicken frankincense seasoning to 1.0 to 1.5 parts by weight of the extracted green onion root water. Part, mixing 0.05 to 0.15 parts by weight of Happy Booster and then pulverizing it with a grinder;
(e) forming chicken ham into 50 to 70 g of the pulverized mixture into a certain shape and shape using a mold;
(f) placing the molded chicken ham in a refrigerator and first maturing it for 3 to 5 hours at a temperature of -0 to 5°C;
(g) placing the first aged chicken ham in an oven and heating it for 18 to 22 minutes at a temperature of 155 to 165°C;
(h) placing the heated chicken ham in a refrigerator and cooling it at a temperature of -2 to 5°C;
(i) packaging the cooled chicken ham in a certain packaging unit;
(j) inspecting the packaged chicken ham by passing it through a metal detector;
(k) placing the chicken ham in a refrigerator until shipping and performing secondary aging while refrigerated at a temperature of -2 to 10°C;
A method for producing functional chicken ham containing collagen, comprising:
The method of producing functional chicken ham containing collagen according to claim 1, wherein in step (b), 10 parts by weight of pollack is mixed.
The method of claim 1, wherein in step (d), with respect to 100 parts by weight of the total mixture,
5 to 10 parts by weight of vegetable powder selected from one or more of spinach powder, burdock powder, cabbage powder, lettuce powder, and carrot powder,
5 to 10 parts by weight of mushroom powder selected from one or more of shiitake mushroom powder, pine mushroom powder, enoki mushroom powder, and oyster mushroom powder,
10 to 20 parts by weight of soybean powder,
5 to 10 parts by weight of noni powder,
A method of manufacturing functional chicken ham containing collagen, further mixing 10 to 20 parts by weight of seaweed powder selected from seaweed powder, seaweed powder, maesaengi powder, gamtae powder, and seaweed powder.
The method of producing functional chicken ham containing collagen according to claim 3, wherein 3 to 8 parts by weight of low molecular weight fish collagen peptide powder is further mixed.