KR20000025704A - Sauce for chicken and process thereof - Google Patents

Sauce for chicken and process thereof Download PDF

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Publication number
KR20000025704A
KR20000025704A KR1019980042870A KR19980042870A KR20000025704A KR 20000025704 A KR20000025704 A KR 20000025704A KR 1019980042870 A KR1019980042870 A KR 1019980042870A KR 19980042870 A KR19980042870 A KR 19980042870A KR 20000025704 A KR20000025704 A KR 20000025704A
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South Korea
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milk
weight
chicken
sauce
mixed
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KR1019980042870A
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Korean (ko)
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이상귀
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이상귀
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/80—Emulsions

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Dairy Products (AREA)

Abstract

PURPOSE: A sauce for chicken and a process thereof are provided which can be used by processing separately at a fried chicken store, have a good taste for westerners and children and in good for health without using lard. CONSTITUTION: A sauce for a chicken and a process thereof are comprised of: mixing with20-33.5wt.% of cheese, 1-14.5wt.% of mixing powdered milk, 0-13.5wt.% of calcium powder, 0.5-14wt.% of milk fat, and 0-13.5% of natural pigment; heating for 15-30min. at 60-70°C; adding 65-75wt.% of milk; and mixing homogeneously.

Description

양념통닭용 소오스 및 이의 제조방법Sauce for seasoned chicken and its manufacturing method

본 발명은 일반 통닭 취급 점포에서 개별적으로 제조하여 사용할 수 있으며 서양식 취향이어서 어린이들에게 기호도가 높고 영양분이 많이 함유되어 있는 양념통닭용 소오스(sauce) 및 이의 제조방법에 관한 것으로, 좀 더 구체적으로는 가공치이즈(Cheese) 20 ∼ 33.5중량%, 혼합분유 1 ∼ 14.5중량%, 칼슘분말 0 ∼ 13.5중량%, 유지방 0.5 ∼ 14중량%, 천연색소 0 ∼ 13.5중량% 및 우유 65 ∼ 75중량%로 구성되는 양념통닭용 소오스 및 가공 치이즈, 혼합분유, 칼슘분말, 유지방 및 천연색소를 혼합한 후, 60 ∼ 70℃에서 15 - 30분 동안 가열하여 에멀젼 상태로 만든다음, 우유를 첨가하여 균질하게 혼합함을 특징으로 하는 소오스의 제조방법에 관한 것이다.The present invention relates to a sauce for chicken sauce (sauce) and a manufacturing method thereof, which can be prepared and used individually in a general chicken handling store and has a high taste and contains a lot of nutrients to children because of Western taste. 20 ~ 33.5% by weight of processed cheese, 1 ~ 14.5% by weight of mixed powder, 0 ~ 13.5% by weight of calcium powder, 0.5 ~ 14% by weight of milk fat, 0 ~ 13.5% by weight of natural pigment, and 65 ~ 75% by weight of milk Seasoned chicken sauce and processed cheese, mixed powdered milk, calcium powder, milk fat and natural pigments are mixed, heated at 60-70 ° C. for 15-30 minutes to form an emulsion, and mixed homogeneously by adding milk. It relates to a method for producing a source characterized in that.

동서양의 문화교류가 빈번해지고 식생활 문화가 발달하면서 동양에서도 치이즈, 프렌치 후라이(french fries), 포테이토칩(potato chip) 등과 같은 서양식 식품의 소비량이 증가하고 있는 실정이다.As the cultural exchanges in the East and the West become more frequent and the dietary culture develops, the consumption of Western foods such as cheese, french fries, and potato chips is increasing in the East.

또한, 건강에 대한 소비자의 관심이 높아짐에 따라 식품의 조리방법도 많이 달라지고 있는데, 예를 들면 닭을 조리할 때 토막낸 닭을 기름에 튀기는(deep frying) 대신에 소오스에 버무린 후 오븐(oven)에서 굽는 방법이 많이 사용되고 있다. 이는 기름에 튀기는 방법은 지방 함유량을 높일 뿐만 아니라 튀김용 기름을 재사용시 건강을 해롭게 하기 때문이다.In addition, as the consumer's interest in health increases, the cooking method of food is also changed. For example, when cooking chicken, instead of deep frying the chicken, it is mixed with a source and then oven. ) Is often used for baking. This is because frying does not only increase the fat content but also harms the health of frying oils.

한편, 아직까지도 국내에서는 닭을 조리할 때 토막낸 닭을 기름에 튀긴 후, 소오스로 버무리는 양념통닭 형태로 많이 조리되고 있으며, 특히 어린이들에게 기호도가 높은 실정이다.On the other hand, domestically, after cooking the chickens fried in oil and cooked chicken in the form of a lot of seasoned chicken, which is mixed with the source, and is especially high preference for children.

일반적인 소오스는 양파, 당근, 토마토, 야채 등과 향신료를 끓여서 만든 즙에 식초, 소금 또는 간장을 첨가하여 제조되며, 대부분의 경우에는 향신료로서 MSG(monosodium -L-glutamate)가 사용되고, 주재료로서 동물성 지방이 사용되고 있으며, 양념통닭용 소오스로는 우리나라 사람들의 식성에 맞게 매운 맛과 단맛이 주로 발현되도록 하며, 이 역시 주재료로서 동물성 지방이 주로 사용되고 있다.A common source is prepared by adding vinegar, salt or soy sauce to juice made by boiling spices with onions, carrots, tomatoes, vegetables, etc. In most cases, MSG (monosodium -L-glutamate) is used as a spice and animal fat is used as a main ingredient. As a sauce for seasoning chicken, spicy taste and sweet taste are mainly expressed according to the diet of Korean people, and animal fat is mainly used as a main ingredient.

그러나, 대부분의 양념통닭용 소오스는 동물성 물질을 주재료로 하고 있으므로 동물성 지방을 많이 포함하고 있어 건강에 해를 끼치기 때문에 요즈음 들어서는 거의 사용되고 있지 않다.However, most sauces for seasoned chicken are made of animal substances, so they contain a lot of animal fat and are harmful to health.

뿐만 아니라, 종래의 소오스들은 주로 동양식으로 개발되었기 때문에 서양인들 또는 어린이들의 식성에는 잘 부합되지 않는 단점이 있었다.In addition, since the conventional sources were developed mainly in the Oriental style, there was a disadvantage in that they did not conform well to the diet of Westerners or children.

한편, 일반적으로 치이즈는 우유 중의 유지 및 카제인을 레니트(rennet)로 응고시킨 후 소금을 넣고 발효시킨 것으로 지방, 단백질 및 Ca, P, Fe 등의 급원이 되는 좋은 식품으로서, 발효숙성에 의하여 단백질, 지방, 유당 등의 일부가 분해하여 프로테오스(proteose), 펩타이드(peptide), 아미노산, 유기염기 및 휘발성 지방산 등의 정미(呈味)성분이 생성되어 특유한 풍미를 가지며, "원료우유 → 발효(스타터(starter) 사용) → 응고(레니트 사용) → 절단 → 가온 → 훼이(whey)제거 → 체더링(cheddaring) → 세절 → 가염 → 가압성형 → 숙성(10 ∼ 15℃에서 4 ∼ 6개월) → 제품"의 공정을 거쳐 제조된다. 또한, 여러 가지 치이즈를 유화제와 섞어 유화시킨 것을 혼합하여 가공 치이즈가 제조된다.On the other hand, cheese is generally a good food that is a source of fat, protein and Ca, P, Fe, etc., which is obtained by coagulating fats and oils and casein in milk with rennet and adding salt. Some of the proteins, fats, lactose, and the like are broken down to produce taste ingredients such as proteose, peptides, amino acids, organic bases, and volatile fatty acids, which have unique flavors. Fermentation (using starter) → coagulation (using lenite) → cutting → warming → removal of whey → catering → cutting → salting → pressure molding → aging (4-6 months at 10-15 ℃) ) → product ". In addition, processed cheeses are prepared by mixing various cheeses with an emulsifier and emulsifying them.

그러나, 상기와 같이 치이즈들은 용도가 한정되어 있고, 일부의 사람들은 향이나 맛을 싫어하는 경향이 있어 많은 영양분을 함유하고 있음에도 불구하고 소비량이 미비한 실정이다.However, as mentioned above, cheeses have a limited use, and some people tend to dislike fragrance or taste, and although they contain a lot of nutrients, consumption is insufficient.

따라서, 본 발명의 목적은 일반 통닭 취급 점포에서 개별적으로 제조하여 사용할 수 있으며 서양식 취향이어서 어린이들에게 기호도가 높고 영양분이 많이 함유되어 있으며 주재료로서 동물성 지방을 사용하지 않아 건강에 해를 끼치지 않으며, 맛이 뛰어나고 동양인은 물론 서양인과 어린이들의 식성에도 적합한 양념통닭용 소오스를 제공하는 데 있다.Therefore, the object of the present invention can be manufactured and used separately in the general chicken handling store, because it is western taste, high preference for children, contains a lot of nutrients, do not use animal fat as the main ingredient does not harm health, It is to provide sauces for seasoned chicken which are excellent in taste and suitable for eating of Westerners and children as well as Asians.

본 발명의 또 다른 목적은 상기 목적의 양념통닭용 소오스를 제조하는 방법을 제공하는 데 있다.Still another object of the present invention is to provide a method for preparing a sauce for seasoning chicken.

상기 목적 뿐만 아니만 용이하게 표출될 수 있는 또 다른 목적을 달성하기 위하여 본 발명에서는 가공 치이즈(Cheese) 20 ∼ 33.5중량%, 혼합분유 1 ∼ 14.5중량%, 칼슘분말 0 ∼ 13.5중량%, 유지방 0.5 ∼ 14중량%, 천연색소 0 ∼ 13.5중량% 및 우유 65 ∼ 75중량%로 구성되는 양념통닭용 소오스를 제조하되 가공 치이즈, 혼합분유, 칼슘분말, 유지방 및 천연색소를 혼합한 후, 60 ∼ 70℃에서 15 ∼ 30분 동안 가열하여 에멀젼 상태로 만든 다음, 우유를 첨가하여 균질하게 혼합하여 제조하므로서 일반 통닭 취급 점포에서 개별적으로 제조하여 사용할 수 있으며 서양식 취향이어서 어린이들에게 기호도가 높고 영양분이 많이 함유되어 있으며 주재료로서 동물성 지방을 사용하지 않아 건강에 해를 끼치지 않으며, 맛이 뛰어나고 동양인은 물론 서양인과 어린이들의 식성에도 적합한 양념통닭용 소오스를 얻을 수 있었다.In order to achieve the above object as well as yet another object that can be easily expressed in the present invention, processed cheese (Cheese) 20 ~ 33.5% by weight, mixed milk powder 1 ~ 14.5% by weight, calcium powder 0 ~ 13.5% by weight, milk fat Prepare a sauce for seasoned chicken consisting of 0.5 to 14% by weight, 0 to 13.5% by weight of natural pigment, and 65 to 75% by weight of milk, and mix the processed cheese, mixed milk powder, calcium powder, milk fat and natural pigment, and then 60 Heated at ~ 70 ℃ for 15-30 minutes to make an emulsion, and then mixed with homogeneous milk, can be manufactured separately in the general chicken handling store, and can be used individually in the store of Western taste, high taste and nutrition for children It contains a lot of ingredients and does not use animal fat as a main ingredient, and does not harm health. A suitable seasoning chicken source could be obtained.

본 발명을 좀 더 구체적으로 설명하면 다음과 같다.The present invention is described in more detail as follows.

본 발명에 따른 양념통닭용 소오스는 가공 치이즈(Cheese) 20 ∼ 33.5중량%, 혼합분유 1 ∼ 14.5중량%, 칼슘분말 0 ∼ 13.5중량%, 유지방 0.5 ∼ 14중량%, 천연색소 0 ∼ 13.5중량% 및 우유 65 ∼ 75중량%로 구성되는 것을 특징으로 한다.Sauce for seasoning chicken according to the present invention 20 to 33.5% by weight of processed cheese, mixed milk powder 1 to 14.5%, calcium powder 0 to 13.5% by weight, milk fat 0.5 to 14% by weight, natural pigment 0 to 13.5% % And milk 65 to 75% by weight, characterized in that.

또한, 본 발명에 따른 양념통닭용 소오스 제조방법은 가공 치이즈, 혼합분유, 칼슘분말, 유지방 및 천연색소를 혼합한 후, 60 ∼ 70℃에서 15 ∼ 30분 동안 가열하여 에멀젼 상태로 만든 다음, 우유를 첨가하여 균질하게 혼합하는 것으로 특징지워진다.In addition, seasoning chicken sauce method according to the present invention after mixing the processed cheese, mixed milk powder, calcium powder, milk fat and natural pigment, and then heated to 60 to 70 ℃ for 15 to 30 minutes to make an emulsion state, It is characterized by the addition of milk and mixing homogeneously.

본 발명에서 사용되는 가공 치이즈는 우유 중의 유지 및 카제인을 레니트(rennet)로 응고시킨 후 소금을 넣고 발효시킨 것으로 지방, 단백질 및 Ca, P, Fe 등의 급원이 되는 좋은 식품으로서, 발효숙성에 의하여 단백질, 지방, 유당 등의 일부가 분해하여 프로레오스(proteose), 펩다이드(peptide), 아미노산, 유기염기 및 휘발성 지방산 등의 정미(呈味)성분이 생성되어 특유한 풍미를 가지며, "원료 우유 → 발효(스타터(starter) 사용) → 응고(레니트 사용) → 절단 → 가온 → 훼이(whey)제거 → 체더링(cheddaring) → 세절 → 가염 → 가압성형 → 숙성(10 ∼ 15℃에서 4 ∼ 6개월)"의 공정을 거쳐 제조된 여러 가지 치이즈를 유화제와 섞어 유화시킨 것을 혼합한 것으로, 가공 치이즈를 사용함으로써 가공 치이즈에 함유되어있는 유화제에 의하여 우유 등의 다른 성분과의 혼합이 용이하게 이루어지게 된다.Processed cheese used in the present invention is a fermented product that is a source of fat, protein and Ca, P, Fe, etc., which is obtained by coagulating fats and oils and casein in milk with rennet and adding salt. The protein, fat, lactose, etc. are partially broken down to produce taste components such as proteose, peptide, amino acids, organic bases and volatile fatty acids, and have a unique flavor. Milk → Fermentation (with starter) → Coagulation (with lenite) → Cutting → Warming → Whey removal → Catering → Cutting → Salting → Pressurization → Aging (from 4 to 10 to 15 ℃) It is a mixture of emulsifiers mixed with various cheeses produced through the process of 6 months) ", and mixed with other ingredients such as milk by emulsifiers contained in processed cheeses by using processed cheeses. This will be easily done.

가공 치이즈의 사용량은 20 ∼ 33.5중량%가 효과적이며, 사용량이 20중량%미만일 경우에는 제조되는 소오스의 영양분이 적을 뿐만 아니라 소오스의 제조가 용이하지 못한 단점이 있고, 33.5중량%를 초과할 경우에는 경제적이지 못할 뿐만아니라 첨가 상승효과가 미약하고 치이즈의 향과 맛이 강하게 발현되어 이를 좋아하지 않는 사람들은 사용을 꺼리게되는 단점이 있다.The amount of processed cheese used is 20 to 33.5% by weight, and when the amount is less than 20% by weight, there is a disadvantage in that the source of the source is not only less nutrient, but also the source is not easy to be prepared. Not only is it economical, but the addition synergistic effect is weak, and the flavor and taste of cheese is strongly expressed, people who do not like it has the disadvantage of being reluctant to use.

혼합분유는 우유를 분무로 건조하여 분말화한 것에 당분, 곡분 등을 혼합한것으로 제조되는 소오스의 수분 함량 조절 및 에멀젼화를 용이하게 하기 위하여 첨가하고 1 ∼ 14.5중량%를 사용하는 것이 효과적이며, 사용량이 1중량% 미만일 경우에는 소오스의 제조가 용이하지 못하고 제조되는 소오스의 농도가 너무 묽게되어 사용하기가 불편한 문제점이 있고, 14.5중량%를 초과할 경우에는 경제적이지 못할뿐만 아니라 분유 중에 함유되어 있는 미생물 또는 세균에 의하여 지방이 분해되어 불쾌취가 생기는 단점이 있다.Mixed powdered milk is added to facilitate the moisture content control and emulsification of the source prepared by mixing sugar, grains, etc., dried with powdered milk by spraying, and it is effective to use 1 to 14.5% by weight. If the amount is less than 1% by weight, the production of the source is not easy and the concentration of the produced source is too dilute to be inconvenient to use, and when it exceeds 14.5% by weight, the microorganisms contained in the powdered milk are not economical. Or there is a disadvantage in that the fat is broken down by bacteria to cause unpleasant odor.

칼슘분말은 제조되는 소오스의 칼슘성분을 보충하기 위하여 첨가하는 것으로 필요에 따라 첨가량을 조절할 수 있는 것으로, 사용량이 13.5중량%를 초과할 경우에는 제조되는 소오스의 식미가 저하되는 문제점이 있다.Calcium powder is added to supplement the calcium component of the source to be adjusted as needed, the amount of addition, if the amount of use exceeds 13.5% by weight, there is a problem that the flavor of the source to be prepared is lowered.

유지방은 제조되는 소오스의 지방산원으로 사용되는 것으로, 일반적으로 유지방은 여러 가지 지방산의 트라글라세다이드로 된 단일 화합물로서 주로 올레산, 팔미트산, 스테아린산으로 되어 있고 그 외에 미리스트산, 라우린산, 부티린산, 카프론산, 카프릴산, 리놀레산 등이 존재하므로 제조되는 소오스의 지방산원으로 사용되는 것이며, 사용량은 0.5 ∼ 14중량%가 효과적이다. 사용량이 0.5중량% 미만일 경우에는 제조되는 소오스의 지방질이 부족해지는 문제점이 있고, 14중량%를 초과할 경우에는 첨가 상승효과가 미약하여 경제적이지 못한 단점이 있다.Milk fat is used as a fatty acid source of the source to be produced. In general, milk fat is a single compound composed of various fatty acid tragladides mainly composed of oleic acid, palmitic acid, stearic acid, and in addition to myristic acid, lauric acid, Butyric acid, capronic acid, caprylic acid, linoleic acid and the like are used as the fatty acid source of the source to be produced, and the amount of use is 0.5 to 14% by weight. If the amount is less than 0.5% by weight, there is a problem in that the fat of the source to be produced is insufficient, and when it exceeds 14% by weight, the synergistic effect of addition is weak, which is not economical.

천연색소는 제조되는 소오스에 색상을 부여하기 위하여 첨가하는 것으로, 인체에 해를 끼치지 않는 천연색소로서 본 발명이 속하는 기술 분야에서 통상적으로 사용되는 색소가 모두 사용 가능하지만, 통닭의 색상과 부합되도록 하기 위하여 본 발명에서는 파프리카추출색소를 사용하였으며, 사용량이 13.5중량%를 초과할 경우에는 색상이 탁해질 뿐만 아니만 경제적이지 못한 문제점이 있다.Natural pigments are added to impart color to the source to be produced. As a natural pigment that does not harm the human body, all pigments commonly used in the technical field to which the present invention belongs can be used. In order to use the paprika extract pigment in the present invention, when the amount exceeds 13.5% by weight, not only the color becomes turbid, but there is a problem that is not economical.

우유는 제조되는 소오스의 주재료로 사용되는 것으로 65중량% 미만으로 사용될 경우에는 다른 성분들의 첨가량이 증가하여 경제적이지 못하고, 75중량%를 초과할 경우에는 소오스의 제조가 용이하지 못한 단점이 있다.Milk is used as the main material of the source to be produced when the amount is less than 65% by weight of the other components are added to increase the economical, when it exceeds 75% by weight is not easy to manufacture the source.

본 발명에 따른 양념통닭용 소오스는 가공 치이즈, 혼합분유, 칼슘분말, 유지방 및 천연색소를 혼합한 후, 60 ∼ 70℃에서 15 ∼ 30분 동안 가열하여 에멀젼상태로 만든 다음, 우유를 첨가하여 균질하게 혼합하는 방법으로 제조된다. 즉, 우유를 제외한 나머지 성분들을 먼저 혼합하여 열처리한 다음에 우유를 혼합하여야만 균질한 혼합이 이루어지기 때문에 2단계로 분리하여 가공하여야 한다.Sauce for seasoning chicken according to the present invention is mixed with processed cheese, mixed milk powder, calcium powder, milk fat and natural pigment, heated at 60 ~ 70 ℃ for 15 to 30 minutes to make an emulsion, and then added milk It is prepared by the method of mixing homogeneously. In other words, the homogeneous mixing is achieved only after mixing and heat-treating the remaining components except milk first, and then process the process in two steps.

열처리 온도가 60℃ 미만일 경우에는 우유를 제외한 나머지 성분들의 혼합이 용이하게 이루어지지 않는 단점이 있고, 70℃를 초과할 경우에는 영양분의 파괴가 심하게 일어나 바람직하지 못하다. 열처리 시간은 열처리 온도에 따라 반비례하여 조절될 수 있고 일반적으로는 15 ∼ 30분 동안 가열하는 것이 효과적이었다.If the heat treatment temperature is less than 60 ℃ there is a disadvantage that the mixing of the other components except for milk is not easily made, if it exceeds 70 ℃ bad nutrient breakdown occurs is not preferable. The heat treatment time can be controlled in inverse proportion to the heat treatment temperature, and generally heating for 15 to 30 minutes was effective.

다음의 실시예는 본 발명을 좀 더 상세히 설명하는 것이지만, 본 발명의 범주를 한정하는 것은 아니다.The following examples illustrate the invention in more detail, but do not limit the scope of the invention.

실시예1Example 1

가공 치이즈 240g, 혼합분유 40g, 칼슘분말 5g, 유지방 10g 및 천연색소(파프리카 추출 색소) 5g를 혼합한 후, 65℃에서 25분 동안 가열하여 에멀젼 상태로 만든 다음, 우유 700g을 첨가하고 균질하게 혼합하여 본 발명의 양념통닭용 소오스를 제조하였다.240 g of processed cheese, 40 g of mixed powdered milk, 5 g of calcium powder, 10 g of milk fat and 5 g of natural pigment (paprica extract pigment) were mixed, heated at 65 ° C. for 25 minutes to make an emulsion, and then 700 g of milk was added and homogeneously. Mixing to prepare a sauce for seasoning chicken chicken of the present invention.

토막낸 닭을 기름에 튀긴 후, 제조된 소오스를 버무려 7세의 유치원 아동, 12세의 초등학교 어린이, 17세의 고등학생, 25세의 미혼 남녀, 35세의 가정주부, 45세의 직장남성, 65세의 노인 각 20명에게 시음케하고 맛과 향에 대한 관능을 평가하게한 결과, 현재 사용되고 있는 양념통닭용 소오스와 비교시 맛과 향에서 동등이상의 우수한 결과를 얻을 수 있었지만 연령이 증가할수록 기호도가 저하되었고, 나이가 적을수록 기호도가 뛰어남을 알 수 있었다.After fried chicken in oil, tossed the prepared source, 7 years old kindergarten child, 12 years old elementary school child, 17 years old high school student, 25 years old single man and woman, 35 years old housewife, 45 years old male, 65 Twenty elderly aged people were tasted and evaluated for taste and aroma.The results showed that taste and aroma were superior to those of seasoned chicken sauces. It was lowered, and the younger the better the preference.

상술한 바와 같이 본 발명에서는 가공 치이즈(Cheese) 20 ∼ 33.5중량%, 혼합분유 1 ∼ 14.5중량%, 칼슘분말 0 ∼ 13.5중량%, 유지방 0.5 ∼ 14중량%, 천연색소 0 ∼ 13.5중량% 및 우유 65 ∼ 75중량%로 구성되는 양념통닭용 소오스를 제조하되 가공 치이즈, 혼합분유, 칼슘분말, 유지방 및 천연색소를 혼합한 후, 60 ∼ 70℃에서 15 ∼ 30분 동안 가열하여 에멀젼 상태로 만든 다음, 우유를 첨가하여 균질하게 혼합하여 제조하므로서 일반 통닭 취급 점포에서 개별적으로 제조하여 사용할수 있으며 서양식 취향이어서 어란이들에게 기호도가 높고 영양분이 많이 함유되어 있으며 주재료로서 동물성 지방을 사용하지 않아 건강에 해를 끼치지 않으며, 맛이 뛰어나고 동양인은 물론 서양인과 어린이들의 식성에도 적합한 양념통닭용 소오스를 얻을 수 있었다.As described above, in the present invention, 20 to 33.5 wt% of processed cheese, 1 to 14.5 wt% of mixed powder, 0 to 13.5 wt% of calcium powder, 0.5 to 14 wt% of milk fat, 0 to 13.5 wt% of natural pigment, and Prepare a sauce for seasoned chicken consisting of 65 to 75% by weight of milk, but process cheese, mixed powder, calcium powder, milk fat and natural pigment, and heat at 60 to 70 ℃ for 15 to 30 minutes in an emulsion state. It is made by adding milk and mixing it homogeneously, so it can be manufactured and used separately in general chicken handling store. Because it is western style, it has high taste and high nutrients for fishers and does not use animal fat as main ingredient. It did not harm, tastes good, and was able to obtain sauces for seasoning chickens suitable for the diet of Asians as well as Westerners and children.

Claims (2)

가공 치이즈(Cheese) 20 ∼ 33.5중량%, 혼합분유 1 ∼ 14.5중량%, 칼슘분말0 ∼ 13.5중량%, 유지방 0.5 ∼ 14중량%, 천연색소 0 ∼ 13.5중량% 및 우유 65 ∼ 75중량%로 구성되는 것을 특징으로 하는 양념통닭용 소오스.Processed cheese 20 to 33.5% by weight, mixed milk powder 1 to 14.5%, calcium powder 0 to 13.5%, milk fat 0.5 to 14% by weight, natural pigment 0 to 13.5% by weight and milk 65 to 75% by weight Sauce for seasoning chicken, characterized in that the configuration. 가공 치이즈(Cheese) 20 ∼ 33.5중량%, 혼합분유 1 ∼ 14.5중량%, 칼슘분말 0 ∼ 13.5중량%, 유지방 0.5 ∼ 14중량%, 천연색소 0 ∼ 13.5중량% 및 우유 65 ∼ 75중량%로 구성되는 양념통닭용 소오스를 제조하되 가공 치이즈, 혼합분유, 칼슘분말, 유지방 및 천연색소를 혼합한 후, 60 ∼ 70℃에서 15 ∼ 30분 동안 가열하여 에멀젼 상태로 만든 다음, 우유를 첨가하여 균질하게 혼합함을 특징으로 하는 양념통닭용 소오스의 제조 방법.Processed cheese 20 to 33.5% by weight, mixed milk powder 1 to 14.5% by weight, calcium powder 0 to 13.5% by weight, milk fat 0.5 to 14% by weight, natural pigment 0 to 13.5% by weight and milk 65 to 75% by weight Prepare the sauce for seasoning chicken, which is composed of processed cheese, mixed milk powder, calcium powder, milk fat and natural pigment, and then heated at 60 ~ 70 ℃ for 15 to 30 minutes to make an emulsion, and then add milk A method for producing a sauce for seasoning chicken, characterized in that homogeneously mixing.
KR1019980042870A 1998-10-13 1998-10-13 Sauce for chicken and process thereof KR20000025704A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100349624B1 (en) * 2000-08-19 2002-08-24 주식회사 체리부로식품 Further Processed Chicken of Uptakable Calcium and Ferrous and Method Thereof
KR100404896B1 (en) * 2001-03-23 2003-11-07 주식회사 체리부로 Premix for Chicken Enriched Uptakable Calcium and Iron and Method for Making Processed Chicken Products Using Thereof
KR101285099B1 (en) * 2011-04-22 2013-07-17 전상헌 Cheese-Almond Chicken and a recipe thereof.

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100349624B1 (en) * 2000-08-19 2002-08-24 주식회사 체리부로식품 Further Processed Chicken of Uptakable Calcium and Ferrous and Method Thereof
KR100404896B1 (en) * 2001-03-23 2003-11-07 주식회사 체리부로 Premix for Chicken Enriched Uptakable Calcium and Iron and Method for Making Processed Chicken Products Using Thereof
KR101285099B1 (en) * 2011-04-22 2013-07-17 전상헌 Cheese-Almond Chicken and a recipe thereof.

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