KR102655767B1 - Method of making fried chicken with chives - Google Patents

Abstract

The present invention includes the steps of preparing chive powder, mixing wheat powder, starch, baking powder and salt to prepare a first mixture, mixing the first mixture and chive powder at a weight ratio of 100:0.1 to 7 to form a second mixture. It relates to a method of producing fried chicken containing chives, comprising the steps of preparing a batter by mixing the second mixture and purified water, and applying the batter to chicken and frying it in oil.

Description

Method of making fried chicken with chives}

The present invention relates to a method for producing fried chicken containing chives.

Fried food using the deep-fat frying method is a cooking method used around the world. However, because it is a high-fat, high-calorie food due to the cooking method that exposes it to edible fats and oils, it is consistently consumed despite being pointed out as a major cause of various adult diseases such as obesity and high blood pressure. The deep-fat frying method varies somewhat depending on the type of food, but generally involves heating edible oil to a high temperature, coating the raw meat with batter (also known as batter), and frying it for a certain period of time.

During this process, moisture evaporates and escapes from the dough, and the exudation of moisture that lasts for a certain period of time forms a space for oil to be absorbed, and the absorbed fat gives the unique flavor and taste of fried food, creating a sensual effect. Enhance characteristics. In addition, the dough hardens quickly when exposed to high temperatures, which prevents moisture from escaping from the raw materials and provides a crispy texture, making the dough an important factor in determining the quality of fried foods. Due to the characteristics that can only be imparted through the deep-fat frying method, it has been continuously applied for a long time. However, as modern people's interest in health has increased, there is a need to pursue a health-oriented direction in the future development of fried dishes.

Meanwhile, chives ( Allium wakegi Araki ) are a hybrid of green onions ( Allium fistulosum L. ) and onions ( Allium ascalonicum L. ), and have antioxidant, anti-cancer, and antibacterial effects, which are the functional characteristics of plants of the Allium genus, and promote lipid metabolism. It helps with digestion and absorption as it is rich in fiber. In addition, since it is a hybrid species created by crossing green onions, its basic appearance and functionality are similar to green onions, but it has higher vitamin B ₁ , B ₂ , C content, protein, sugar, and fiber content than green onions, making it highly valuable as a functional material. Chives have similar external characteristics to green onions, but are characterized by their relatively small size, soft texture, and strong flavor. Due to these characteristics, chives impart a unique spicy taste and aroma to various foods, and have the characteristic of not significantly affecting the texture of the foods they are added to compared to green onions, making them a highly useful material in a variety of dishes.

A representative food using the deep-fat frying method is fried chicken, which can be made using meat obtained by removing the head, feet, and intestines of a chicken. Among these, chicken fingers and Chicken tender is made from the breast (Pectoralis major muscle) and tenderloin (Pectoralis minor muscle) parts of chickens, respectively, and these parts are highly valuable as high-protein meat.

Republic of Korea Patent Publication No. 10-2022-010560 (announced on August 5, 2022)

The problem to be solved by the present invention is to provide a method of manufacturing fried chicken containing chives that can provide a crispy texture and improve taste and flavor by including chive powder in the batter.

In one aspect, the present invention includes the steps of producing chive powder; Preparing a first mixture by mixing wheat powder, starch, baking powder, and salt; Preparing a second mixture by mixing the first mixture and chive powder at a weight ratio of 100:0.1 to 7; Preparing dough by mixing the second mixture and purified water; And it provides a method for producing fried chicken containing chives, including the step of applying the batter to chicken and frying it in oil.

In the step of preparing the first mixture, one or more selected from the group consisting of rice powder, sugar, pepper powder, onion powder, garlic powder, and sweetener may be further added.

In the step of manufacturing the dough, the viscosity of the dough may be 0.10 to 0.77 pa.s.

In the production method of the present invention, the chicken may be chicken breast or tenderloin that has been salted for 12 to 24 hours with a salting agent.

In the production method of the present invention, the salting agent may be one or more selected from the group consisting of sugar, salt, monosodium glutamate, pepper powder, and garlic powder.

In the manufacturing method of the present invention, the step of applying batter to chicken and frying it in oil may be performed at a temperature of 170 to 190°C for 3 to 5 minutes.

In another aspect, the present invention provides fried chicken prepared by the method described above.

According to the present invention, it is possible to provide a method for producing fried chicken with a crispy texture and improved taste and flavor.

In addition, by including chive powder, it is possible to provide a method of manufacturing fried chicken that can not only resolve the imbalance of influence of fried chicken, but also improve preference.

Figure 1 is a flowchart showing a method of manufacturing fried chicken according to an aspect of the present invention.
Figure 2 shows the results of comparing the viscosity and crispness of dough according to the content of chive powder.
Figure 3 shows the results of electronic nose analysis according to the content of chive powder.
Figure 4 shows the results of electronic tongue analysis according to the content of chive powder.

Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention. However, the present invention may be implemented in many different embodiments and is not limited to the embodiments described herein. Throughout the specification, similar parts are given the same reference numerals.

In addition, when similar expressions such as the terms “about,” “approximately,” or at least are used in relation to a numerical value in the present invention, ±10%, ±7% based on the numerical value. It is intended that theoretical, experimental, statistical, or rule of thumb errors of %, ±5%, ±3%, ±2%, or ±1% are permitted.

The term “scallion ( Allium wakegi Araki )” used in this specification refers to a hybrid of green onion ( Allium fistulosum L. ) and onion ( Allium ascalonicum L. ), has antioxidant, anti-cancer and antibacterial effects, and promotes lipid metabolism. It has the characteristic of helping with digestion and absorption as it is rich in fiber.

The term batter used in this specification refers to batter for frying that has fluidity.

In one aspect, the present invention includes the steps of producing chive powder (S100); Preparing a first mixture by mixing wheat powder, starch, baking powder, and salt (S200); Preparing a second mixture by mixing the first mixture and chive powder at a weight ratio of 100:0.1 to 7 (S300); Preparing dough by mixing the second mixture and purified water (S400); and applying the batter to chicken and frying it in oil (S500).

Steps for producing chive powder

As shown in Figure 1, the step of producing chive powder is performed.

In the present invention, the step of producing chive powder (S100) involves freeze-drying the chives and powdering them. During this process, quality deterioration such as off-flavor, color change, and discoloration may occur when overdried.

The method of freeze-drying and powdering in the present invention is widely known in the art, and those skilled in the art can refer to the conditions and equipment used in the known freeze-drying and powdering process and modify it appropriately as needed to powder chives without any particular difficulty. can be manufactured.

In an exemplary embodiment of the present invention, cutting chives and then freezing them at a temperature of -80 to -60°C for 6 to 24 hours, drying the frozen chives at a temperature of 110 to 130°C for 24 to 36 hours. Freeze-dried chive powder can be produced through the steps of grinding the dried chives and grinding the dried chives.

In the present invention, the particle size of chive powder may be 1 to 18 mesh, specifically 1 to 10 mesh.

If the particle size of the chive powder is less than 1 mesh, there is a disadvantage that the grinding time takes a long time, and if it exceeds 18 mesh, there is a problem that the chive powder is not mixed evenly.

Additionally, the chive powder may have chromaticities of L ^* : 57.00 ± 1.12, a ^* : -3.88 ± 0.05, and b ^* : 13.35 ± 0.37, and the pH may be 5.49 ± 0.03.

Preparing the first mixture

As shown in Figure 1, the step (S200) of preparing the first mixture is performed.

In this step (S200), the first mixture can be prepared by mixing wheat powder, starch, baking powder, and salt, and any method that can sufficiently mix the ingredients can be applied without limitation.

In this step (S200), the wheat powder may play a role in adjusting the concentration of the dough in the dough manufacturing step. Wheat powder may be soft flour, all-purpose flour, strong flour, or a mixture thereof, but soft flour may be used to prevent the texture from becoming tough due to the formation of gluten.

In this step (S200), the starch may be corn starch, potato starch, or a mixture thereof, and may affect the viscosity of the dough and the crispiness of the frying.

In this step (S200), one or more selected from the group consisting of rice powder, sugar, pepper powder, onion powder, garlic powder, and sweetener may be further added.

In one exemplary embodiment, 45-50% wheat flour, 30-35% corn starch, 5-6% rice flour, 5-6% potato starch, 0.1-1% salt, 0.1-1% sugar. % by weight, mixing baking powder 0.1~1% by weight, pepper powder 0.1~1% by weight, seasoning 4~5% by weight, onion powder 0.1~1% by weight, garlic powder 0.1~1% by weight, and sweetener 4~5% by weight. Thus, the first mixture can be prepared.

Preparing the second mixture

As shown in Figure 1, a step (S300) of preparing a second mixture is performed by mixing the first mixture and chive powder at a weight ratio of 100:0.1 to 7.

In this step (S300), the method is not limited as long as the first mixture and chive powder are sufficiently mixed.

In this step (S300), if the content of chive powder is less than 0.1 weight ratio, there is a problem in that the effect of adding chive powder is not obtained, and if it exceeds 7 weight ratio, the viscosity of the dough increases, the coating rate of the dough increases, and the amount of cooking oil absorbed This has the disadvantage of increasing calories.

Steps for making dough

As shown in Figure 1, a step (S400) of preparing dough by mixing the second mixture and purified water is performed.

The purified water can determine the viscosity of the dough. Specifically, in this step (S400), the second mixture and purified water can be mixed at a weight ratio of 1:1 to 2, and specifically, at a weight ratio of 3:4.

In this step (S400), if the content of purified water is less than 1 weight ratio, the content of purified water is low and the dough becomes too thick and is not suitable for frying. If the purified water content exceeds 2 weight ratio, the batter is too thin and is not suitable for frying. If you do this, there is a problem that the batter becomes excessively thin.

The viscosity of the dough obtained in this step (S400) may be 0.10 to 0.77 pa.s, specifically 0.2 to 0.55 pa.s.

In this step (S400), if the viscosity of the dough is less than 0.10 pa.s, the dough becomes too thick and is not suitable for frying. If the viscosity of the dough exceeds 0.77 pa.s, the coating rate of the dough increases and the frying oil The absorption amount may increase.

Steps of applying batter to chicken and frying it in oil

As shown in Figure 1, the step of applying batter to chicken and frying it in oil (S500) is performed.

In this step (S500), the chicken may be chicken breast or tenderloin cured with a curing agent for 12 to 24 hours, and specifically may be chicken breast or tenderloin cured for 14 to 20 hours.

In addition, the salted chicken in the present invention can be mixed with chicken and curing agent at a weight ratio of 1: 0.1 to 0.2.

In this specification, the curing agent may be a viscous paste or liquid mixed with a certain amount of purified water.

In this step (S500), the salting agent may include one or more selected from the group consisting of sugar, salt, monosodium glutamate, pepper powder, garlic powder, and the remaining amount of purified water.

In this step (S500), in one embodiment, the salting agent is 2 to 6% by weight of sugar, 1 to 5% by weight of salt, 0.5 to 2% by weight of monosodium glutamate, 1 to 3% by weight of pepper powder, and 0.5 to 2% by weight of garlic powder. % and may include the remaining amount of purified water.

In this step (S500), the method of applying the batter to the chicken is not limited, but in the present invention, a method of immersing chicken breast or tenderloin in the batter was used.

This step (S500) can be fried for 3 to 5 minutes at a temperature of 170 to 190 ℃, and specifically, can be fried for 4 minutes at a temperature of 180 ℃.

In another aspect, the present invention can provide fried chicken prepared by the method described above.

According to the above-described manufacturing method, the fried chicken of the present invention includes chives in the fried clothes when eaten, so the beneficial ingredients contained in the chives can be consumed, thereby resolving the nutritional imbalance of fried chicken.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Manufacturing example>

1. Preparation of chive powder

The raw chives were cut into 3-5mm pieces and frozen at -70°C for 12 hours using a deep freezer. The frozen chives were dried at -121°C for 24 hours using a freeze dryer and powdered to prepare chive powder.

2. Preparation of cured chicken

A salting agent was prepared by mixing 0.4% by weight of sugar, 0.3% by weight of salt, 0.1% by weight of monosodium glutamate, 0.2% by weight of black pepper powder, 0.1% by weight of garlic powder, and the remaining amount of purified water.

Chicken breast and tenderloin were mixed with the prepared curing agent at a weight ratio of 1:0.12 and salted for 24 hours at -4°C to prepare cured chicken breast and tenderloin.

<Example>: Production of fried chicken

First, 47% by weight of wheat powder, 33.3% by weight of corn starch, 5.2% by weight of rice powder, 5.2% by weight of potato starch, 0.5% by weight of salt, 1% by weight of sugar, 1% by weight of baking powder, 0.5% by weight of black pepper powder, 4.3% by weight of seasoning. A first mixture was prepared by mixing % by weight, 1% by weight of onion powder, and 1% by weight of garlic powder. A second mixture was prepared by mixing the prepared first mixture and chive powder in the weight ratio shown in Table 1 below.

Afterwards, the second mixture and purified water were mixed at a weight ratio of 3:4, and the salted chicken was dipped (coated) for 30 seconds, taken out, and hung for 25 seconds.

Finally, fried chicken containing chives was prepared by pouring it into soybean oil preheated to 180°C and frying it for 4 minutes.

division Mixing ratio of the first mixture and chive powder chicken parts Example 1 (CB3) 100:3 brisket Example 2 (CB5) 100:5 brisket Example 3 (CB7) 100:7 brisket Example 4 (TL3) 100:3 relief Example 5 (TL5) 100:5 relief Example 6 (TL7) 100:7 relief

<Comparative Examples 1 and 2>

Fried chicken breast and fried chicken tenderloin were prepared in the same manner as in the example, except for the chive powder.

<Test example>

1. Measure the viscosity of the dough

The viscosity of the dough was measured.

The viscosity of the dough was measured using a rotational viscometer. The rotational viscometer was equipped with a 30mm cone and a 25mm co-axial cylinder and measured at 20℃ for 60 seconds at 20rpm. The measured values were averaged and expressed in pa.s.

Referring to Figure 2, the viscosity of the dough was 0.10-0.77 pa.s, and the viscosity of Examples 1 to 6 was higher than that of Comparative Examples 1 and 2 (p<0.05), and the chive powder was 5% and Examples 2, 3, 5, and 6, which contained 7%, showed significantly higher values than Comparative Examples 1 and 2 and Examples 1 and 4 (p<0.05).

2. Measurement of Crispness of Dough

Crispness was measured according to the amount of chive powder added.

Crispness was measured according to the amount of chive powder added to measure the crispness of the dough itself. Dough without chives was fried in soybean oil at 180°C for 4 minutes and left at room temperature for 30 minutes.

The crispness was measured using a texture analyzer (TA1, Lloyd instruments, FL, USA) equipped with a ball probe with a thread size of 6 mm and a ball diameter of 0.25 inch under the conditions of a test speed of 2 mm/s and a test diameter of 10 mm. The measured value is shown in Figure 2 as N.

Referring to Figure 2, the crispness of the dough tended to increase as the chive powder content increased, which is believed to be a result of caramelization of reducing sugar contained in the added chive powder. .

3. Measurement of ingredients, calories and color

The components, calories, and color of Examples 1 to 6 and Comparative Examples 1 and 2 were analyzed and shown in Table 2.

3-1. Ingredient Measurement

Ingredients were measured according to the AOAC method: moisture content was measured using the normal pressure heating drying method at 105°C, crude protein content was measured using the Kjedahl method, crude fat content was measured using the Soxhlet method, and ash content was measured using the incineration furnace heating method at 550°C.

3-2. Calorie measurement

Calories were measured by collecting 0.5 g of each sample and using a bomb calorimeter (C1, IKA, Germany). The measurement conditions were set to water pump 18.5℃, 2,800 rpm, calorimeter QExtr1 50 cal, IV 22℃, and the measured values were Expressed as kcal/g.

3-3. Chromaticity measurement

Brightness, redness, and yellowness were measured using a colorimeter, and a white standard plate with CIE L*: +97.83, CIE a*: -0.43, and CIE b*: +1.98 was used as the standard color.

division General ingredients calorie
(kcal/g) Chromaticity moisture(%) protein(%) province (%) Ash content (%) brightness
Lightness (L ^* ) redness
Redness (a ^* ) yellowness
Yellowness (b ^* ) Comparative Example 1
(CB0) 38.50±0.26 23.52± ^0.48a 32.04±0.19 ^b 1.44± ^0.03c 1.84± ^0.01b 53.00± ^1.67a 14.22± ^1.27a 33.47± ^0.55a Example 1 (CB3) 38.68±1.32 24.00± ^0.27a 32.51±0.69 ^b 1.48±0.01 ^b.c. 1.82± ^0.05b 52.24±4.90 ^b 12.00±1.45 ^b 30.43± ^0.55b Example 2 (CB5) 38.09±0.01 23.63± ^0.38a 33.55± ^0.18a 1.49± ^0.02b 2.03± ^0.04a 43.57±1.76b 4.88± ^0.78b 26.38±1.17 ^b Example 3 (CB7) 39.42±0.21 22.12± ^0.31b 33.74± ^0.52a 1.57± ^0.04a 1.97± ^0.04a 34.36± ^1.86b 3.12± ^0.65c 18.78± ^2.42b Comparative Example 2 (TL0) 43.36±1.17 ^B 22.47±0.54 ^A 33.35±0.38 ^B 1.57±0.02 ^B 2.49± ^0.03C 51.30±2.35 ^A 17.02±0.65 ^A 32.92±3.35 ^A Example 4 (TL3) 44.03±1.18 ^B 22.25±0.25 ^A 32.68±0.49 ^B 1.57±0.02 ^B 2.62±0.10 ^B 42.80±0.20 ^B 6.76±1.13 ^B 25.00±2.36 ^B Example 5 (TL5) 47.82±0.52 ^A 21.15±0.41 ^AB 35.91±0.25 ^A 1.67±0.01 ^A 2.87±0.01 ^A 43.18±3.65 ^B 6.84±1.70 ^B 25.36±3.74 ^B Example 6
(TL7) 47.65±0.72 ^A 21.79±0.27 ^B 35.18±0.40 ^A 1.65±0.01 ^A 2.84±0.07 ^A 41.38±1.22 ^B 1.52±0.69 ^C 23.02±1.51 ^B

As can be seen in Table 2, in the component measurements, the moisture content of Examples 1 to 3 did not show a significant difference between the examples, and the protein content of Example 3 showed a significantly lower value compared to the other examples. (p<0.05). The fat content of Examples 2 and 3, which contained a high amount of chives, was significantly higher than that of Comparative Example 1 and Example 1 (p<0.05). The ash content also tended to increase as the content of chive powder increased. In addition, in the case of Examples 4 to 6, which were tenderloin parts, the protein content tended to decrease as the content of chive powder increased, but the moisture, fat, and ash contents were higher in Examples 5 and 6, which had a higher content of chive powder. The value was significantly higher than that of Comparative Example 2 and Example 4 (p<0.05).

This change in ingredients is associated with an increase in the coating rate of the batter, and as the amount of chive powder added increases, the rate of batter dropping decreases, and as the amount of batter after frying increases, the amount of edible matter absorbed also increases, resulting in a product with a high fat content. It is judged that

In addition, the protein content relatively decreased as the proportion of chive powder in the sample increased, and the ash content is thought to have increased as chive powder was additionally added.

In the calorie measurement, Examples 2 and 3 showed significantly higher values than Example 1 and Comparative Example 1 (p<0.05), and chive powder increased in Examples 5 and 6 and also in Example 4 and Comparative Example 2. The higher the intake, the higher the calories tended to be.

In the present invention, the calorie content of fried chicken increases because the examples with increased chive powder content have a low rate of frying batter falling off, and the calorie content increases as the amount of frying batter containing cooking oil increases.

In colorimetric analysis, the brightness, redness, and yellowness of Examples 1 to 3, which were chicken breast parts, all showed lower values than Comparative Example 1 (breast meat) (p<0.05), and Example 4, which was chicken tenderloin, showed lower values than Comparative Example 1 (breast meat). In cases from 6 to 6, brightness, redness, and yellowness all showed lower values compared to Comparative Example 2 (breast meat) (p<0.05).

4. Determination of coating yield, pH and frying yield of batter

The dough coating yield, pH, and frying yield of Examples 1 to 6 and Comparative Examples 1 and 2 were measured.

4.1 Measurement of coating yield of dough

The coating yield of the batter was measured after dipping chicken (breast or tenderloin) into the batter for 30 seconds and hanging it for 25 seconds. The yield was calculated as a percentage by measuring the weight of the chicken before immersion in the batter and the weight after immersion in the batter.

4.2 pH measurement

pH was determined by collecting 4 g of sample, mixing it with 16 mL of distilled water, homogenizing it at 8,000 rpm for 1 minute using an ultra turrax (HMZ-20DN, Pooglim Tech, Seongnam, Gyeonggi, Korea), and measuring it using a glass electrode pH meter (Model S220, Mettler- Toledo, Schwerzenbach, Switzerland).

4.3 Yield measurement of fried chicken

The weight before and after frying the chicken was measured to calculate the frying yield and calculated as a percentage.

Table 3 below shows the batter coating yield, pH, and fried chicken yield results.

division Coating Yield of Dough
Coating pickup (%) pH Yield of fried chicken
Frying yield (%) Comparative Example 1
(CB0) 105.35±1.38d 6.25±0.01a 70.83±3.73b Example 1
(CB3) 109.88±2.57c 6.23±0.04ab 71.77±4.66b Example 2
(CB5) 114.29±1.94b 6.21±0.01bc 89.61±7.21ab Example 3
(CB7) 121.18±1.02a 6.19±0.01c 93.52±3.17a Comparative Example 2
(TL0) 106.15±1.25B 6.31±0.02A 63.75±2.55C Example 4
(TL3) 108.11±4.47B 6.31±0.01AB 66.06±6.42BC Example 5
(TL5) 118.90±4.21A 6.30±0.01AB 72.77±1.19AB Example 6
(TL7) 121.89±3.94A 6.28±0.01B 78.08±2.29A

As can be seen in Table 3, in the measurement of the coating yield of the dough, in the case of Examples 1 to 3 and Comparative Example 1, which were breast meat parts, the coating yield of the dough increased significantly as the content of chive powder increased (p<0.05). , It can be seen that the coating yield of the dough increased as the content of chive powder increased in the tenderloin portion (p<0.05). This is because as the content of chive powder increases, the viscosity of the dough increases and the drop-out rate decreases when coating chicken with the dough, thereby increasing the coating yield.

In pH measurement, it can be seen that the pH decreases as the content of chive powder increases. This decreased due to the influence of the pH of the chive powder (5.49±0.03).

In the case of fried chicken yield, in all examples, as the content of chive powder increased, the yield also increased. This means that the stable coating of the batter prevents the batter from separating during frying and forms a uniform batter, preventing exudation of meat juice and excessive drying that occurs during the heating process.

5. Flavor and taste analysis

Flavor and taste analysis of fried chicken prepared according to Examples 1 to 6, Comparative Example 1, and Comparative Example 2 was performed using HERACLES II Electric Nose (Alpha MOS, Toulouse, France) and Astree Electronic tongue (Alpha MOS, Toulouse, France). It was measured using

5.1 Flavor analysis

Flavor analysis: 1 g of each of Examples 1 to 6, Comparative Example 1, and Comparative Example 2 was collected and placed in a 20 mL vial. Flow rate, 250 mL/min; acquisition time, 120 s; headspace temperature, 60℃; Quantity injected was 2.5 mL.

The measurement results were expressed as the sensitivity (delta Rgas/Rair) of each sensor using the AroChemBase (Alpha MOS, Toulouse, France) program. Principal component analysis (PCA) was performed to obtain the first principal component value (PC1) and second principal component value (PC2) to distinguish the scent patterns.

Referring to Figure 3, in the case of breast meat, PC1 (x-axis) was analyzed as 64.884% and PC2 (y-axis) as 18.566%, and in the case of tenderloin, PC1 was analyzed as 77.407% and PC2 as 10.634%. Therefore, it can be seen that the difference in flavor between breast meat and tenderloin is more greatly influenced by the difference in the distance on the x-axis corresponding to PC1.

Specifically, Comparative Example 1 and Example 1 showed different flavors, and Example 2 also showed different flavors from Comparative Example 1 and Example 1. However, it can be seen that the difference in flavor characteristics between Examples 2 and 3 is not significant. Additionally, it can be seen that tenderloin also exhibits the same flavor characteristics as breast meat.

5.2 Taste analysis

Analysis method: To measure the sourness, saltness, and umami of Examples 1 to 6, Comparative Example 1, and Comparative Example 2, 0.1M HCL, 0.1M NaCl, and 0.1M MSG were respectively used with an electronic tongue. It was used as a reference material for the sensor.

After grinding Examples 1 to 6, Comparative Example 1, and Comparative Example 2, 4 g was collected, homogenized with 16 mL of distilled water using an Ultra-Turrax homogenizer for 1 minute, and then filtered through a strainer. The solution filtered through a strainer was mixed with distilled water at a ratio of 1:100 and measured using an electronic tongue (measurement conditions: acquisition duration 120 s, acquisition period 1 s).

The measurement results were divided into AHS (sourness), PKS, CTS (saltiness), NMS (umami), CPS, ANS and SCS using Alpha software program (For electronic tongue; Alpha MOS, Toulouse, France). indicated.

Referring to Figure 4, as the content of chive powder increased, sourness (AHS) tended to decrease, saltiness (CTS) increased as the content of chive powder increased, and umami was higher in the Example compared to the Comparative Example. showed a high value. This means that as the content of chives increased, glutamic acid generated during the Maillard reaction increased, increasing umami.

In addition, the decrease in sourness is believed to be due to the pyruvate contained in chives of the Allium genus, and the sourness is judged to have been relatively reduced due to the characteristics of pyruvic acid.

6. Sensory evaluation

Sensory evaluation of fried chicken prepared according to Examples 1 to 6, Comparative Example 1, and Comparative Example 2 was conducted.

The measurement method consisted of a panel of 24 trained personnel, and color, flavor, crispness, juiciness, off-flavor, and overall acceptability were measured for each treatment. ) were each rated out of 10, the average was calculated and compared, and the results are shown in Table 4. At this time, 10 points indicates the best quality in all items, and 1 point indicates the poorest quality.

division Chromaticity
Color zest
Flavor crunching
Sensory crispness succulence
Juiciness off-flavor
Off-flavor overall preference
Overall acceptability Comparative Example 1
(CB0) 7.63±0.49c 7.88±0.80c 8.13±0.61b 8.00±1.14b 9.24±0.66a 7.94±0.83c Example 1
(CB3) 9.00±0.51a 8.63±0.71b 9.00±0.55a 8.75±0.99a 9.25±0.68a 9.13±0.80a Example 2
(CB5) 9.25±0.68a 9.25±0.68a 9.00±0.84a 8.86±0.85a 9.38±0.88a 9.50±0.51a Example 3
(CB7) 8.25±0.68b 8.50±1.02b 8.13±1.30b 8.71±0.90a 8.88±1.08b 8.64±0.98b Comparative example 2
(TL0) 7.75±0.68c 7.38±0.88c 7.75±0.85b 7.88±0.80b 9.13±0.81a 7.94±0.83b Example 4
(TL3) 8.88±0.80a 8.75±0.68a 9.00±1.02a 8.88±0.80a 9.25±0.68a 9.25±0.68a Example 5
(TL5) 8.88±0.80a 9.13±0.80a 9.25±0.68a 8.88±0.80a 9.13±0.95a 9.25±0.68a Example 6
(TL7) 8.38±0.88b 8.25±0.99b 8.00±1.02b 8.75±0.85a 8.50±1.02b 8.25±0.85b

Referring to Table 4, breast meat and tenderloin showed the same significance in all items except flavor and overall preference. Examples 1, 2, 4, and 5 showed significantly highest evaluations for color and crispness (p <0.05). For flavor, Example 2 showed a significantly higher evaluation for breast meat (p<0.05), and Examples 4 and 5 showed significantly higher evaluations for tenderloin (p<0.05). Juiciness was evaluated significantly higher in all Examples 1 to 6 compared to the Comparative Examples (p<0.05). On the contrary, the evaluation of off-flavor in Examples 3 and 6 was significantly lower than in all other examples and comparative examples (p<0.05). In terms of overall preference, Examples 1, 2, 4, and 5 showed significantly higher evaluations (p<0.05).

In summary, Examples 1, 2, 4, and 5, which contained 3% and 5% by weight of chive powder, were overall excellent, and in particular, Examples 2 and 5, which contained 5% by weight of chive powder, were excellent overall. It can be seen that it is superior in sensory evaluation compared to all examples and comparative examples.

S100: Chive powder manufacturing step
S200: First mixture preparation step
S300: Second mixture preparation step
S400: Dough manufacturing step
S500: Frying step

Claims (7)

1) Preparing chive powder;
2) preparing a first mixture by mixing wheat powder, starch, baking powder, and salt;
3) preparing a second mixture by mixing the first mixture and chive powder at a weight ratio of 100:0.1 to 7;
4) preparing dough by mixing the second mixture with purified water; and
5) A method of producing fried chicken containing chives, comprising the step of applying the batter to chicken and frying it in oil. According to paragraph 1,
In step 2), a method of producing fried chicken, further mixing one or more selected from the group consisting of rice powder, sugar, pepper powder, onion powder, garlic powder and sweetener. According to paragraph 1,
In step 4)
Method of manufacturing fried chicken, where the batter viscosity is 0.10~0.77 pa.s. According to paragraph 1,
Chicken is a method of producing fried chicken, which is chicken breast or tenderloin cured with a curing agent for 12 to 24 hours. According to paragraph 4,
A method of producing fried chicken, wherein the curing agent includes one or more selected from the group consisting of sugar, salt, monosodium glutamate, pepper powder, and garlic powder. According to paragraph 1,
A method of manufacturing fried chicken in which the frying process in step 5) is carried out for 3 to 5 minutes at a temperature of 170 to 190 ° C. Fried chicken manufactured by the manufacturing method of any one of claims 1 to 6.