KR20020042793A - Marinade containing chitosan and method of manufacturing the fried chicken using the marinade - Google Patents
Marinade containing chitosan and method of manufacturing the fried chicken using the marinade Download PDFInfo
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- KR20020042793A KR20020042793A KR1020020027335A KR20020027335A KR20020042793A KR 20020042793 A KR20020042793 A KR 20020042793A KR 1020020027335 A KR1020020027335 A KR 1020020027335A KR 20020027335 A KR20020027335 A KR 20020027335A KR 20020042793 A KR20020042793 A KR 20020042793A
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 24
- 240000005856 Lyophyllum decastes Species 0.000 title claims abstract description 16
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000015090 marinades Nutrition 0.000 title claims description 35
- 241000238557 Decapoda Species 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 239000006000 Garlic extract Substances 0.000 claims abstract description 6
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 6
- 229940002508 ginger extract Drugs 0.000 claims abstract description 6
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims description 47
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims 1
- 229930195712 glutamate Natural products 0.000 claims 1
- 235000013330 chicken meat Nutrition 0.000 abstract description 40
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
- 235000013922 glutamic acid Nutrition 0.000 description 3
- 239000004220 glutamic acid Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 241001235208 Farfantepenaeus paulensis Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000272534 Struthio camelus Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000000467 autonomic pathway Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
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Abstract
Description
본 발명은 치킨용 마리네이드 및 이를 이용한 후라이드 치킨의 제조 방법에 관한 것으로, 더욱 상세하게는, 키토산 및 새우 엑기스를 함유한 신규한 마리네이드를 제조하고, 이러한 신규한 마리네이드에 닭고기를 염지한 후, 이렇게 염지된 닭고기를 이용하여 후라이드 치킨을 제조하는 방법에 관한 것이다.The present invention relates to a method for manufacturing a chicken marinade and fried chicken using the same, and more particularly, to prepare a new marinade containing chitosan and shrimp extract, and after the chicken marinated in the new marinade It relates to a method for producing a fried chicken using the chicken so salted.
"마리네이드"라 함은, 사전적 의미로서, "요리 전에 고기, 생선 등을 담그는 향신료가 든 즙"을 말하며, 고기 등의 요리 전에 마리네이드로 염지하여 조리할 경우, 일반적으로 육을 연화시키며 향과 풍미를 주어 육제품의 기호도를 증가시킬 뿐 아니라, 육류의 강한 냄새를 없애주고, 지방질을 중화시키는 것으로 알려져 있다. 야채류를 마리네이드로 염지할 경우에도 같은 효과를 주는 것으로 알려져 있다."Marinade" means, in a dictionary meaning, "juice containing spice to soak meat, fish, etc." before cooking, and when cooked with marinade before cooking of meat or the like, it generally softens the meat. It is known to not only increase the palatability of meat products by giving flavors and flavors, but also to remove strong odor of meat and neutralize fat. When marinated vegetables are known to give the same effect.
일반적으로는 닭고기나 타조, 칠면조 요리 등에 마리네이드하는 경우가 많은데, 통상 사용되는 마리네이드 재료로는, 주로 와인, 오일, 허브, 향신료 등이 있다.In general, marinade is often used in chicken, ostrich, turkey, and the like, but the marinade materials commonly used include wine, oil, herbs, spices, and the like.
종래의 마리네이드는 주로 풍미적인 측면의 개선 목적이 대부분이었다. 그러나, 근래에는 소비자들의 요구가 다양화되고, 건강에 대한 관심이 높아짐에 따라, 단순히 닭고기를 있는 그대로 즐기는 것을 넘어서 건강적인 측면까지 고려한 조리 방법으로 조리하여 취식하고자 하는 요구가 높아지고 있다.Conventional marinades were mainly for the purpose of improving flavor. However, in recent years, as consumers' demands are diversified and interest in health increases, demands for cooking and eating in a cooking method considering health as well as enjoying chicken as it is is increasing.
따라서, 본 발명은 상기와 같은 문제를 해결하기 위하여, 키토산 및 새우 엑기스를 포함하는 치킨용 마리네이드를 제공하고, 이를 이용하여 후라이드 치킨을 조리함으로써 영양적인 면과 풍미적인 면에서 더욱 개선된 닭요리를 제공하는 것을 목적으로 한다.Accordingly, the present invention provides a chicken marinade containing chitosan and shrimp extract, in order to solve the problems as described above, by using the same to cook fried chicken food nutrition and flavor more improved chicken dishes The purpose is to provide.
상기와 같은 목적을 달성하기 위하여, 본 발명은,In order to achieve the above object, the present invention,
정제염 100 중량부, 마늘 엑기스 0.01 내지 0.04 중량부, 생강 엑기스 0.005 내지 0.02 중량부, 키토산 분말 0.5 내지 1 중량부, 및 물 3500 내지 4500 중량부를 포함하는 치킨용 마리네이드를 제공한다.100 parts by weight of refined salt, garlic extract It provides a marinade for chicken comprising 0.01 to 0.04 parts by weight, ginger extract 0.005 to 0.02 parts by weight, chitosan powder 0.5 to 1 parts by weight, and water 3500 to 4500 parts by weight.
상기의 치킨용 마리네이드는 캡시컴 0.2 내지 0.6 중량부, 인산염 6 내지 10 중량부를 더 포함할 수 있다.The chicken marinade may further include 0.2 to 0.6 parts by weight of capsicum, 6 to 10 parts by weight of phosphate.
본 발명의 치킨용 마리네이드에 있어서, 포함되는 키토산 분말은 분자량 50만 내지 200만인 키토산 분말일 수 있다.In the chicken marinade of the present invention, the chitosan powder included may be a chitosan powder having a molecular weight of 500,000 to 2 million.
상기 치킨용 마리네이드는 새우 엑기스를 70 내지 95 중량부 더 포함할 수 있다. 이 때, 새우 엑기스는, 새우 추출 농축액 100 중량부, 덱스트린 70 내지 90중량부 및 식염 10 내지 30 중량부를 포함하는 것이 바람직하며, 더욱 바람직하게는 단백질 분해효소 1 내지 2 중량부, 글루타민산 소다 20 내지 35 중량부를 더 포함할 수 있다.The chicken marinade may further comprise 70 to 95 parts by weight of shrimp extract. At this time, the shrimp extract, preferably contains 100 parts by weight of the shrimp extract concentrate, 70 to 90 parts by weight of dextrin and 10 to 30 parts by weight of salt, more preferably 1 to 2 parts by weight of protease, 20 to 20 glutamic acid soda 35 parts by weight may be further included.
상기의 목적을 달성하기 위하여, 본 발명은, 후라이드 치킨의 제조 방법에 있어서, 상기에서 제조된 치킨용 마리네이드에 손질된 닭고기를 1 내지 5 시간 동안 실온에서 침지한 후, 이렇게 침지된 닭고기를 이용하여 후라이드 치킨을 제조하는 방법을 제공한다.In order to achieve the above object, the present invention, in the method for producing a fried chicken, after the chicken trimmed in the marinade for chicken prepared above for 1 to 5 hours at room temperature, using the soaked chicken It provides a method for producing a fried chicken.
이하, 본 발명의 구성을 더욱 상세히 설명한다.Hereinafter, the configuration of the present invention in more detail.
본 발명은 치킨용 마리네이드에 키토산을 포함시킴으로써, 닭고기에 키토산의 효능을 부여하는 것을 특징으로 한다.The present invention is characterized by imparting the efficacy of chitosan to chickens by including chitosan in the chicken marinade.
키토산은 게 껍질로부터 제조되는 물질로서, 약용에 가까운 기능을 하기 때문에 기능성 식품으로 많이 이용되고 있다.Chitosan is a substance produced from crab shells and is widely used as a functional food because it has a medicinal function.
키토산의 효능은, 노쇠한 세포를 재생시켜 활력 있는 세포로 만들어주고, 세균, 바이러스, 암세포 등의 침입과 증식을 막아주는 면역체계를 강화시켜주며, 병의 근원이 되는 쇠약해진 체세포와 면역세포에 활력을 주며 자율신경의 조절, 혈액의 농도, 체액-임파액 등의 pH 및 호르몬 분비 조절 등의 기능을 강화시켜주는 것으로 알려져 있다.Chitosan's efficacy regenerates senile cells, making them vital cells, strengthening the immune system to prevent invasion and proliferation of bacteria, viruses, cancer cells, etc. It is known to enhance vitality and regulate functions such as autonomic nerve control, blood concentration, body fluid-lymphatic pH and hormone secretion control.
특히, 키토산은 용해 상태에서 양이온이 되는 성질을 가지고 있기 때문에 생체에 대한 적응성이 뛰어나고 소화 기관이나 피부로부터 쉽게 흡수될 뿐만 아니라 모든 세포에 침투하여 이를 활성화하고 면역세포에 활력을 부여한다.In particular, chitosan has a property of becoming a cation in the dissolved state, it is excellent in adaptability to the living body and is easily absorbed from the digestive organs or skin as well as penetrates and activates all cells and energizes immune cells.
키토산은 게 껍질을 약 알칼리 이온으로 처리하여 단백질을 제거한 후 다시 희염산으로 칼슘을 제거하여 순수한 키틴을 다시 진한 알칼리 용액으로 고열처리하여 얻을 수 있는 것으로 통상 분말로 만들어져 상품화되고 있다.Chitosan can be obtained by treating the crab shell with weak alkali ions to remove proteins, then removing calcium with dilute hydrochloric acid and then high-temperature treatment of pure chitin again with a concentrated alkaline solution.
본 발명은 이러한 상품화되고 있는 키토산을 이용하여 치킨용 마리네이드를 제조한다.The present invention manufactures a marinade for chicken using such commercialized chitosan.
본 발명의 치킨용 마리네이드의 제조 방법을 구체적으로 살펴보면 다음과 같다.Looking at the manufacturing method of the chicken marinade of the present invention in detail.
치킨용 마리네이드는 정제염, 마늘 엑기스, 생강 엑기스, 키토산 및 물을 혼합하여 제조한다.Marinade for chicken is prepared by mixing refined salt, garlic extract, ginger extract, chitosan and water.
정제염으로 인해 닭고기가 적절히 조미되며, 마늘, 생강 등이 첨가됨으로써 닭고기의 잡미를 없애고, 특유의 향을 부여한다.Due to the refined salt, the chicken is seasoned properly, and garlic, ginger, etc. are added to remove the chicken's blemish and give a distinctive flavor.
여기에 키토산 분말을 더 포함하는데, 키토산은 통상 시판되는 분말을 사용하며, 그 혼합비는 정제염 100 중량부에 대하여 0.5 내지 1 중량부인 것이 바람직하다.It further comprises chitosan powder, chitosan is usually used commercially available powder, the mixing ratio is preferably 0.5 to 1 parts by weight based on 100 parts by weight of the purified salt.
여기에, 캡시컴 및 인산염을 더 포함할 수 있는데, 캡시컴은 튀김옷에 약간의 매운맛을 부여함과 동시에 닭고기 특유의 냄새를 제거하고,인산염은 튀김옷의 발색 및 결착의 목적으로 첨가한다.Here, the capsicum and phosphate may be further included. The capsicum adds a little spicy taste to the batter and at the same time removes the smell of chicken , and the phosphate is added for the purpose of coloring and binding of the batter.
본 발명의 치킨용 마리네이드는 새우 엑기스를 70 내지 95 중량부 더 포함하는 것이 바람직한데, 새우 엑기스는 튀김옷에 새우 특유의 향을 부여하여 식욕을 자극한다.The chicken marinade of the present invention preferably further comprises 70 to 95 parts by weight of shrimp extract, the shrimp extract to give a unique flavor of shrimp to the fry clothes to stimulate the appetite.
새우 엑기스는 새우 추출 농축액 100 중량부에, 덱스트린 70 내지 90 중량부 및 식염 10 내지 30 중량부를 가온하면서 혼합하여 제조한다. 덱스트린은 부형제의 역할을 한다.Shrimp extract is prepared by mixing with 100 parts by weight of the shrimp extract concentrate, heating 70 to 90 parts by weight of dextrin and 10 to 30 parts by weight of salt. Dextrin acts as an excipient.
더욱 바람직하게는, 본 발명의 치킨용 마리네이드는 상기 재료에 복합효소, 글루타민산 소다를 더 포함할 수 있다.More preferably, the chicken marinade of the present invention may further comprise a complex enzyme, glutamic acid soda in the material.
상기와 같이 제조된 치킨용 마리네이드에 닭고기를 1 내지 5 시간, 바람직하게는 1 내지 2 시간 동안 실온에서 침지한 후, 이렇게 침지된 닭고기를 각종 조리에 이용한다.After immersing the chicken in a marinade for chicken prepared as described above for 1 to 5 hours, preferably 1 to 2 hours at room temperature, the soaked chicken is used for various cooking.
침지된 닭고기는 각종 요리에 모두 이용할 수 있으나, 가장 바람직하게는 후라이드 치킨에 이용할 수 있다. 후라이드 치킨은 본 발명의 마리네이드에 염지한 닭고기를 이용하되 통상의 방법으로 튀김 공정을 행하여 완성한다.The immersed chicken can be used for all kinds of dishes, but most preferably used for fried chicken. Fried chicken is completed by performing a frying step in a conventional manner using chicken marinated in the marinade of the present invention.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail with reference to Examples.
실시예Example
(1) 새우 엑기스의 제조(1) Preparation of shrimp extract
분홍새우 70kg와 물 70kg에 복합효소 0.7kg을 60℃에서 2시간 분해하고 여과 농축하여 새우 추출 농축액 43.6kg을 얻었다.70 kg of pink shrimp and 70 kg of water were digested with 0.7 kg of the complex enzyme at 60 ° C. for 2 hours, filtered and concentrated to obtain 43.6 kg of shrimp extract concentrate.
상기에서 얻어진 새우 추출 농축액 43.6g, 복합효소(비전사 제조) 1.5g, 덱스트린(대상사 제조) 35g, 글루타민산 소다 2g, 및 식염 16g을 혼합하여 rpm 120으로 20분간 믹스하여 새우 엑기스를 제조하였다.43.6 g of shrimp extract concentrate obtained above, 1.5 g of complex enzyme (non-corporate), 35 g of dextrin (target company), 2 g of glutamic acid soda and 16 g of salt were mixed and mixed for 20 minutes at rpm 120 to prepare a shrimp extract.
(2) 염지용 마리네이드의 제조(2) Preparation of salted marinade
정제염 75g, MSG 2g, 캡시컴 0.2g, 마늘 엑기스 0.5g, 생강 엑기스 2g, 인산염 2g, 키토산 분말 1g을 혼합한 것에, 상기 (1)에서 제조한 새우 엑기스와 물 5kg을 혼합하여 마리네이드 재료를 준비한다.A mixture of 75 g of refined salt, 2 g of MSG, 0.2 g of capsicum, 0.5 g of garlic extract, 2 g of ginger extract, 2 g of phosphate, and 1 g of chitosan powder was mixed with 5 g of water and shrimp extract prepared in (1). Prepare.
(3) 닭고기의 염지(3) salted chicken
상기 (2)에서 제조된 마리네이드에 닭고기 약 1kg을 2시간 동안 침지하였다.About 1 kg of chicken was immersed in the marinade prepared in (2) for 2 hours.
(4) 튀김 공정(4) frying process
상기 (3)에서 염지된 닭고기에, 소맥분 87%, 전분 1%, 옥수수가루 4%, 인산염 4.5%, 고추 0.2%의 비율로 배합한 튀김옷을 입혀서 약 170℃의 기름에서 10분간 유탕하여 후라이드 치킨을 완성하였다.The chicken salted in the above (3) is coated with a frying cloth containing 87% of wheat flour, 1% of starch, 4% of corn flour, 4.5% of phosphate, and 0.2% of red pepper. Was completed.
본 발명의 치킨용 마리네이드에 염지한 닭으로 조리한 후라이드 치킨은, 종래의 후라이드 치킨과 비교하여 향과 맛이 월등히 뛰어나며, 더 나아가 치킨 본래의 영양성분 이외에 키토산의 효능을 더할 수 있다. 즉, 키토산을 따로 섭취하지 않아도, 닭요리를 취식하는 것만으로 키토산의 효능을 얻을 수 있으며, 특히 키토산과 육류를 같이 섭취함으로써 육류가 갖고 있는 콜레스테롤을 저하시키는 효과를 얻을 수 있다. 또한 마리네이드에 포함된 새우 엑기스는 닭 자체의 맛과 질감을 더욱 높게 하는 효과가 있다.The fried chicken cooked with the chicken marinated in the chicken marinade of the present invention is superior in flavor and taste as compared to conventional fried chicken, and can further add the efficacy of chitosan in addition to the chicken's original nutrients. In other words, even if you do not consume chitosan separately, simply by eating chicken can obtain the efficacy of chitosan, in particular by taking together the meat and chitosan can reduce the cholesterol that the meat has. In addition, the shrimp extract contained in the marinade has the effect of enhancing the taste and texture of the chicken itself.
Claims (7)
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