KR20100137334A - The health food and making mathod by chicken breast and sweet potato and sweet pumpkin - Google Patents
The health food and making mathod by chicken breast and sweet potato and sweet pumpkin Download PDFInfo
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- KR20100137334A KR20100137334A KR1020090056290A KR20090056290A KR20100137334A KR 20100137334 A KR20100137334 A KR 20100137334A KR 1020090056290 A KR1020090056290 A KR 1020090056290A KR 20090056290 A KR20090056290 A KR 20090056290A KR 20100137334 A KR20100137334 A KR 20100137334A
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- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 36
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 36
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 36
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 36
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 35
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 33
- 235000013402 health food Nutrition 0.000 title claims description 7
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- 238000004519 manufacturing process Methods 0.000 claims description 30
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- 235000013372 meat Nutrition 0.000 claims description 16
- 235000001497 healthy food Nutrition 0.000 claims description 3
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- 102000004169 proteins and genes Human genes 0.000 abstract description 13
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- 235000014633 carbohydrates Nutrition 0.000 description 10
- 235000015872 dietary supplement Nutrition 0.000 description 10
- 210000003205 muscle Anatomy 0.000 description 10
- 238000005728 strengthening Methods 0.000 description 10
- 238000004260 weight control Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 닭 가슴살과 고구마, 단호박을 이용한 체중조절용 건강보조식품 및 제조방법에 관한 것으로서, 고 품질의 단백질과 탄수화물을 별도의 조리 없이 한꺼번에 먹을 수 있게 한 것으로, 닭 가슴살과 고구마, 단호박을 삶아 으깨어 먹기 편하고, 맛 또한 좋게 하여 장기 음용시 질리지 않게 하며, 단백질과 탄수화물을 동시에 먹어 근육강화 및 체중조절에 활용될 수 있도록 제조한 건강보조식품 및 그 제조방법에 관한 것이다.The present invention relates to a dietary supplement for the weight control and manufacturing method using chicken breasts and sweet potatoes, sweet pumpkin, to eat high-quality protein and carbohydrates at once without cooking, boiled chicken breasts and sweet potatoes, pumpkins The present invention relates to a dietary supplement and a method for preparing the same, which are easy to eat, taste good, do not get tired during long-term drinking, and can be used for muscle strengthening and weight control by simultaneously eating protein and carbohydrates.
닭 가슴살은 근육강화 및 다이어트를 위한 식품으로 최근 각광을 받고 있으며, 훈제 닭 가슴살 또는 닭 가슴살 샐러드, 생 닭 가슴살 등의 형태로 판매가 되고 있다. 그러나 이러한 제품들은 닭 가슴살을 소비자가 직접 요리를 하거나 하여 음용을 해야하며, 또한 탄수화물을 섭취하기 위하여 별도의 재료를 구매하여 별도의 조리과정을 거쳐 섭취하여야 하는 불편함이 있다.Chicken breasts have recently been spotlighted as foods for muscle strengthening and diet, and are being sold in the form of smoked chicken breasts, chicken breast salads, and raw chicken breasts. However, these products have to be eaten by consumers to cook chicken breasts directly, or to consume carbohydrates, there is an inconvenience of having to buy a separate ingredient to go through a separate cooking process.
또한, 휴대가 불편하며 맛 또한 좋지않아 쉽게 질리게 하여 장기복용에 상당한 어려움을 겪게 하는 단점이 있다.In addition, there is a disadvantage in that the portability is not convenient and the taste is not good, so that it becomes easy to get tired, thus causing a considerable difficulty in long-term use.
국내 특허공보를 살펴보면 특허 제 457322호 "닭 가슴살 떡 말이 및 제조방법" 및 특허 제 494120호 "닭 가슴살 저지방 햄 및 그 제조방법", 특허 10-0851880호" 닭 가슴살을 이용한 분말형태의 건강식품 제조방법" 등과 같이 닭 가슴살을 이용한 음식 제조기술이 게시되어 있고 이 기술들은 닭 가슴살을 이용하여 다양한 음식을 제조하는 방법과 닭 가슴살 분말형태를 제조하는 방법에 대해 구체적으로 기술되어 있다.Looking at the domestic patent publication Patent No. 457322 "rolling chicken breast cake and manufacturing method" and Patent No. 494120 "chicken breast meat low fat ham and its manufacturing method", Patent 10-0851880 "manufacturing powdered health food using chicken breast Method "and the like are published for the production of food using chicken breasts, these techniques are described in detail how to prepare a variety of foods using chicken breasts and a method of manufacturing chicken breast powder form.
그런데 상기 제시된 선행기술들은 닭 가슴살 자체에 대한 제조방법을 제공하는 것이 아니며, 또한 닭 가슴살을 동결건조하여 분말로 제조하는 방법에 관한 것으로 소비자가 소비자 기호에 맞게, 그리고 쉽고 편리하게 섭취할 수 없으며, 탄수화물을 별도로 음용을 해야 하는 불편함에 의하여 휴대복용이 어렵고, 또한 근육강화와 체중조절효과를 동시에 거둘 수 없는 문제점이 있다.However, the above-mentioned prior arts do not provide a manufacturing method for the chicken breast itself, and also relates to a method of manufacturing the chicken breast meat by lyophilizing the powder, and the consumer cannot easily and conveniently ingest it according to consumer's taste. Carbohydrates are difficult to take because of the inconvenience of having to drink carbohydrates separately, and there is a problem in that muscle strengthening and weight control effects cannot be achieved at the same time.
따라서 근육강화와 체중조절효과를 동시에 거둘 수 있고, 휴대가 간편하며, 맛 또한 질리지 않아 장기복용이 가능한 닭 가슴살을 이용한 건강식품을 제조할 필요성이 대두한다.Therefore, there is a need to manufacture health foods using chicken breasts that can achieve both muscle strengthening and weight control effects simultaneously, are easy to carry, and do not get tired of long-term use.
본 발명은 상기 기술의 문제점을 극복하기 위해 개발된 것으로, 질이 좋은 단백질 함유량이 많은 닭 가슴살 음식을 제조하되, 고구마와 단호박을 으깨어 섞어 제작하여 보관 및 휴대가 간편하고, 한번에 단백질과 탄수화물을 동시에 복용할 수 있는 등의 편리한 닭 가슴살을 이용한 건강식품 제조방법을 제공하는 것이 기본 목 적이다.The present invention has been developed to overcome the problems of the above technology, while producing a high quality protein-rich chicken breast food, produced by mixing mash sweet potato and pumpkin, easy to store and carry, at the same time protein and carbohydrates It is a basic purpose to provide a method for preparing healthy foods using chicken breasts, which can be taken.
본 발명의 추가목적은 닭 가슴살과 고구마, 단호박 등을 으깨어 섞어 복용하기 쉽게 하고, 소비자의 다이어트 활동과 체중조절 활동, 근육강화 활동을 편하고 장기적으로 지속할 수 있도록 도와주기 위함이다. 또한, 단백질 보충제나 분말형태의 제품을 복용시 해소할 수 없었던 공복감 해소를 통해 식욕을 해결하고 체중조절과 근육강화를 원활히 할 수 있도록 도와주기 위함이다.An additional object of the present invention is to make it easy to take a mixture of crushed chicken breast and sweet potatoes, sweet pumpkin and the like, and to help consumers to maintain a comfortable and long-term diet and weight control activity, muscle strengthening activity. In addition, it is intended to help appetite and improve weight control and muscle strengthening by relieving fasting that could not be resolved when taking protein supplements or powdered products.
이상에서 설명한 바와 같이, 본 발명에 따른 닭 가슴살과 고구마, 단호박을 이용한 건강보조식품 및 제조방법에 따르면,As described above, according to the health supplement food and manufacturing method using the chicken breast and sweet potato, sweet pumpkin according to the present invention,
1. 단백질과 탄수화물을 별도의 조리과정 없이 한번에 먹을 수 있는 편리한 장점이 있고,1. There is a convenient advantage that you can eat protein and carbohydrates at once without a separate cooking process,
2. 각각의 목적에 따라 근육강화 목적, 체중조절목적에 맞춰 기호에 맞는 식품을 선택하여 섭취할 수 있는 장점이 있고,2. According to each purpose, there is an advantage that you can choose the food that fits your taste according to the purpose of muscle strengthening and weight control,
3. 근육강화 및 체중조절 목적이 있는 소비자의 경우 정량의 단백질과 탄수화물을 정시에 편하게 섭취하기를 원하는데 이러한 소비자의 필요성을 충족시킬 수 있는 휴대성과 간편성, 편리성을 모두 갖춘 장점이 있다.3. For the purpose of muscle strengthening and weight control, consumers want to consume a certain amount of protein and carbohydrates on time, and have the advantage of having portability, simplicity and convenience to meet the needs of these consumers.
4. 또한, 으깬 형태의 식품이므로 소화흡수가 빨라 환자나 어린아이, 균형잡힌 영양소가 필요한 모든 사람에게 영양식으로 활용할 수 있는 장점이 있다.4. In addition, because it is a mashed form of food, the digestive absorption is fast, and it has the advantage that it can be used as a nutritional food for patients, children, and anyone who needs balanced nutrients.
상기 목적을 달성하기 위하여, 본 발명에 따른 닭 가슴살과 고구마, 단호박 을 이용한 건강보조식품 및 제조방법은, 닭 가슴살을 정제된 물에 씻고, 1차 삶아낸 다음 닭 가슴살에 붙은 기름기를 제거하여 정산하는 단계; 상기 닭 가슴살을 찜통에 투입하여 20분간 찜을 하여 다시 한번 기름기를 제거하는 단계; 상기 닭 가슴살을 압출 분쇄기에 넣어 분쇄하는 단계; 고구마를 정제된 물에 씻어 껍질을 제거하는 단계; 상기 고구마를 찜통에 투입하여 30분간 찜을 하는 단계; 상기 고구마를 압출 분쇄기에 넣어 분쇄하는 단계; 단호박을 정제된 물에 씻어 껍질을 제거하는 단계; 상기 단호박을 찜통에 투입하여 30분간 찜을 하는 단계; 상기 단호박을 압출 분쇄기에 넣어 분쇄하는 단계; 상기 분쇄된 닭 가슴살과 고구마, 단호박을 일정 비율로 혼합하는 단계; 혼합된 닭 가슴살과 고구마, 단호박을 일정량 담아 포장하는 단계; 포장된 제품을 고온 살균하는 단계; 로 구성된 것을 특징으로 한다.In order to achieve the above object, the health supplement food and manufacturing method using the chicken breast and sweet potato, sweet pumpkin according to the present invention, washing the chicken breast in purified water, boiled first and then remove the grease attached to the chicken breast Making; Putting the chicken breast into a steamer and steaming for 20 minutes to remove grease once again; Pulverizing the chicken breast into an extrusion grinder; Washing the sweet potatoes in purified water to remove the skin; Putting the sweet potato into a steamer to steam for 30 minutes; Crushing the sweet potato into an extrusion grinder; Washing sweet pumpkin in purified water to remove the peel; Putting the sweet pumpkin into a steamer and steaming for 30 minutes; Crushing the sweet pumpkin in an extrusion grinder; Mixing the ground chicken breast with sweet potato and sweet pumpkin in a predetermined ratio; Packaging the mixed chicken breasts, sweet potatoes and sweet pumpkin; Pasteurizing the packaged product; Characterized in that consisting of.
또한, 상기 닭 가슴살과 고구마, 단호박을 혼합한 후 비타민 B군(1, 2, 3, 5, 6, 7, 9, 12)을 넣어 단백질 흡수를 돕고, 신진대사를 원활히 하여 에너지 생성을 돕도록 하는 단계를 포함한 것을 특징으로 한다.In addition, after mixing the chicken breast, sweet potato, sweet pumpkin, and put vitamin B group (1, 2, 3, 5, 6, 7, 9, 12) to help protein absorption, smooth metabolism to help energy generation Characterized in that it comprises a step.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시 예를 상세하게 설명하도록 한다. 첨부된 도면은 축척에 의하여 도시되지 않았으며, 각 도면의 동일한 참조번호는 동일한 구성요소를 지칭한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale, and like reference numerals in each of the drawings refer to like elements.
도 1, 2, 3은 본 발명에 따른 닭 가슴살과 고구마, 단호박을 이용한 건강보조식품과 제조방법에 대한 기본적인 절차를 도시한 순서이고, 도 4는 본 발명에 따른 닭 가슴살과 고구마, 단호박을 이용한 건강보조식품 및 제조방법에 대한 최종 제조 및 보강절차를 도시한 순서도 이다.1, 2, 3 is a procedure showing the basic procedure for the health supplement food and manufacturing method using the chicken breast and sweet potato, sweet pumpkin according to the present invention, Figure 4 is a chicken breast and sweet potato, sweet pumpkin according to the present invention This is a flowchart showing the final manufacturing and reinforcement procedures for dietary supplements and manufacturing methods.
도 1, 2, 3, 4를 참조하여 닭 가슴살과 고구마, 단호박을 이용한 건강보조식품 및 제조방법에 대한 각 단계를 설명하면 다음과 같다.Referring to Figures 1, 2, 3, 4 will be described each step for the health supplement food and manufacturing method using chicken breasts and sweet potatoes, sweet pumpkin.
1. 닭 가슴살 세척 단계1. Chicken Breast Washing Steps
: 생 닭 가슴살을 정제된 물에 깨끗이 세척하여 불순물이 섞이지 않도록 한다. 이때 세제를 사용하지 않고 흐르는 물에 깨끗이 세척하는 것을 원칙으로 한다.: Wash raw chicken breasts in purified water to avoid mixing impurities. At this time, do not use detergent and clean it with running water.
2. 닭 가슴살 삶기 단계2. Steps to Boil Chicken Breast
: 세척한 닭 가슴살을 1차로 정제된 끓는 물에 삶아 지방제거를 돕고, 생 닭 가슴살의 비린내를 제거할 수 있도록 한다.: Boil washed chicken breasts in boiled purified water first to help remove fat and remove fishy fishy smell.
3. 닭 가슴살 1차 정산 단계3. Stage 1 Settlement of Chicken Breast
: 삶아 놓은 닭 가슴살에 붙어있는 기름기를 제거하여 질 좋은 단백질을 얻을 수 있도록 한다. 또한, 이러한 지방제거에 의한 정선단계는 일단 육안에 식별되는 지방을 제거하는 수준에서 수행되어도 무방한바, 이는 후술할 찜기 가열 후 닭 가슴살 전체가 잘 익어 연해진 상태에서보다 정밀하게 지방을 제거할 수 있게 되기 때문이다. 또한, 찜기로 옮기기 전에 적당한 크기로 닭 가슴살을 자르는 단계를 포함한다.: Remove oil on boiled chicken breast to get high quality protein. In addition, the selection step by removing the fat may be performed at a level to remove fat once identified with the naked eye, which can remove fat more precisely in the softened state of the entire chicken breast after heating the steamer, which will be described later. Because there is. It also includes cutting the chicken breast to a suitable size before transferring to the steamer.
4. 닭 가슴살 찜하기 및 잔여 기름 제거 단계4. Steaming Chicken Breast and Removing Residual Oil
:적당한 크기로 잘려진 닭 가슴살을 찜통(찜기)에 투입하여 4기압 200℃의 증기조건에서 20분간 가열한다.: Chicken breast cut into proper size is put into steamer (heater) and heated at 4 atmospheres 200 ℃ for 20 minutes.
찜기에서 찌어진 닭 가슴살에서 잔여지방을 제거하는 단계를 거친다. 상기 언급하였듯이 찜과정을 통해 연해진 닭 가슴살은 잔여지방이 육안으로 식별할 수 있도록 외부로 드러나게 되며 이러한 육안으로 식별이 되는 지방을 제거하여 동일중량기준으로 단백질 함량이 높도록 하고, 질 좋은 단백질을 만들 수 있도록 한다.Remove the remaining fat from the steamed chicken breast. As mentioned above, the chicken breast, which is softened through the steaming process, is exposed to the naked eye so that the remaining fat can be identified with the naked eye, and by removing the fat identified by the naked eye, the protein content is high on the same weight basis, Make it work.
5. 닭 가슴살 분쇄하기 단계5. Crushing Chicken Breast Steps
:적당한 크기의 찜기를 통한 연해진 닭 가슴살을 압축 분쇄기에 넣어 분쇄를 시킨다. 이 과정에서 일정량의 수분이 빠져나가고, 닭 가슴살은 먹기좋은 연육상태로 되어 본 발명의 1차적 원료로서 완성이 되었다.: Put tender chicken breasts in a sized steamer into a compactor to grind. In this process, a certain amount of moisture is drained off, and the chicken breast is made to be easy to eat and is finished as a primary raw material of the present invention.
본 발명의 가장 큰 특징은 닭 가슴살을 건조하는 과정 없이 연육상태로 제조하여 고구마와 단호박을 섞어 최종 음식형태로 제조하는 데 있다.The biggest feature of the present invention is to prepare a chicken meat without the process of drying the meat to produce a final food form by mixing sweet potato and sweet pumpkin.
6. 고구마와 단호박 세척 및 껍질 제거 단계6. Sweet Potato and Pumpkin Removal and Peel Removal
: 고구마와 단호박을 각각 정제된 물에 세척하여 껍질을 제거하도록 하여 이후 찜기를 통해 찜을 한 후 분쇄하여 최종 음식형태로 닭 가슴살 연육과 섞여 입안에 음식의 잔존감이 없고, 부드러운 맛이 될 수 있도록 한다.: Wash sweet potato and sweet pumpkin each in purified water to remove the skin, then steam through steamer and grind them, then mix with chicken breast meat in final form to have no food remaining in mouth and have a soft taste. Make sure
7. 고구마와 단호박 찜하기 및 분쇄 단계7. Steaming and grinding sweet potatoes and sweet pumpkin
: 고구마와 단호박을 적당한 크기로 잘라 찜기에 넣고 4기압 200℃로 30분간 찜하도록 한다. 찜통에서 찌어진 고구마와 단호박을 압출 분쇄기에 넣어 분쇄하여 곱게 으깨어진 상태로 만들어 본 발명의 2차적 원료로서 완성이 되었다.: Cut sweet potato and sweet pumpkin into proper size and steam in steamer at 4 atmospheres 200 ℃ for 30 minutes. Sweet potatoes and sweet pumpkin steamed in a steamer were put in an extruder grinder to finely crushed state was completed as a secondary raw material of the present invention.
8. 닭 가슴살 연육과 고구마, 단호박을 혼합하는 단계8. Mixing Chicken Breast with Sweet Potato and Pumpkin
: 닭 가슴살 연육과 으깬 고구마, 으깬 단호박을 혼합기에 넣고 혼합한다. 이때 비타민 B군을 함께 넣어 단백질 흡수를 돕고, 에너지 생성에 도움을 줄 수 있도록 한다.: Chicken breast meat, mashed sweet potato, mashed sweet pumpkin. At this time, the vitamin B group is put together to help protein absorption and energy production.
이때 닭 가슴살 연육과 고구마, 단호박을 혼합하는 비율은 닭 가슴살 연육을 1로 보았을 때 으깬 고구마, 으깬 단호박을 합친 것이 1이 되도록 비율을 조정하는 것을 기본으로 하여 제조하도록 한다.At this time, the ratio of mixing chicken breast meat and sweet potato and sweet pumpkin is based on adjusting the ratio so that the mashed sweet potato and mashed sweet pumpkin are 1 when the chicken breast meat is 1.
또한, 혼합 비율을 달리하여 전문 운동선수용과 일반인용, 남자용, 여자용으로 구분할 수 있으며, 아침, 점심, 저녁별로 혼합 비율을 달리하여 제품화할 수 있다.In addition, by varying the mixing ratio can be divided into professional athletes and the general public, men, women, and can be commercialized by varying the mixing ratio for breakfast, lunch, dinner.
이러한 혼합 기준은 근육강화 목적과 체중조절 목적에 따라 비율을 다르게 제조가 되며, 근육강화 목적의 제품은 단백질(닭 가슴살)과 탄수화물(으깬 고구마, 으깬 단호박을 합친 것) 비율을 1:1 또는 1:0.5의 비율로 조정하고, 체중조절 목적의 제품의 경우 단백질(닭 가슴살)과 탄수화물(으깬 고구마, 으깬 단호박을 합친 것)의 비율을 1:1.5와 1:2의 비율로 조정하여 제조하도록 한다.These mixing standards are manufactured in different ratios depending on the purpose of muscle strengthening and weight control, and the product for muscle strengthening has a ratio of protein (chicken breast) and carbohydrate (mashed sweet potato, mashed sweet pumpkin) to 1: 1 or 1 Adjust the ratio of: 0.5 and adjust the ratio of protein (chicken breast) and carbohydrates (mashed sweet potato, mashed sweet pumpkin) to 1: 1.5 and 1: 2 for weight control products. .
또한, 이러한 혼합단계에서 비타민 B군을 혼합하여 소비자의 단백질 섭취를 돕고, 비타민의 성질인 보존성을 높여 유통도중 제품이 상하지 않도록 도와주는 역할을 하도록 한다.In addition, by mixing the vitamin B group in such a mixing step to help consumers intake of protein, and to increase the preservation of the properties of vitamins to help the product does not hurt during distribution.
9. 포장단계9. Packing stage
: 상기 혼합된 닭 가슴살과 고구마, 단호박을 100g, 200g,300g, 400g 단위로 포장되어 판매되는 것이 바람직하나, 기타 100g 이하 또는 400g 이상으로 포장되는 것도 가능하며, 단일 포장이 아닌 여러 개를 합하여 세트포장형태로 판매도 가능하다.: The mixed chicken breast, sweet potato, sweet pumpkin is preferably sold in 100g, 200g, 300g, 400g packed in units, but may be packaged in less than 100g or more than 400g, a combination of several not a single package It is also available in packaged form.
10. 살균단계10. Sterilization Step
: 상기 제품을 단위 포장한 상태(100g, 200g, 300g, 400g)의 개별 제품을 80℃에서 10분간 살균처리하는 단계이다. 이러한 살균단계를 거쳐 혹시 모를 유통단계에서의 오염을 미연에 방지하도록 한다.: A step of sterilizing the individual product in a state of packaging the product unit (100g, 200g, 300g, 400g) for 10 minutes at 80 ℃. This sterilization step prevents any contamination at any distribution stage.
지금까지 설명한 바와 같이, 본 발명에 따른 닭 가슴살과 고구마, 단호박을 이용한 건강보조식품 및 제조방법의 구성 및 작용을 상기 설명 및 도면에 표현하였지만 이는 예를 들어 설명한 것에 불과하여 본 발명의 사상이 상기 설명 및 도면에 한정되지 않으며, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 다양한 변화 및 변경이 가능함은 물론이다.As described so far, the configuration and operation of the health supplement food and manufacturing method using the chicken breast and sweet potato, sweet pumpkin according to the present invention was expressed in the above description and the drawings, but this is merely described as an example and the spirit of the present invention is The present invention is not limited to the description and drawings, and various changes and modifications are possible without departing from the technical spirit of the present invention.
도 1, 2, 3은 본 발명에 따른 닭 가슴살과 고구마, 단호박을 이용한 건강보조식품과 제조방법에 대한 기본적인 절차를 도시한 순서이고, 도 4는 본 발명에 따른 닭 가슴살과 고구마, 단호박을 이용한 건강보조식품 및 제조방법에 대한 최종 제조 및 보강절차를 도시한 순서도 이다.1, 2, 3 is a procedure showing the basic procedure for the health supplement food and manufacturing method using the chicken breast and sweet potato, sweet pumpkin according to the present invention, Figure 4 is a chicken breast and sweet potato, sweet pumpkin according to the present invention This is a flowchart showing the final manufacturing and reinforcement procedures for dietary supplements and manufacturing methods.
도 1은 닭 가슴살 연육을 제조하는 방법에 대한 기본적인 절차를 도식한 순서도이다.1 is a flow chart illustrating the basic procedure for a method of manufacturing chicken breast meat.
도 2는 으깬 고구마를 제조하는 방법에 대한 기본적인 절차를 도식한 순서도이다.2 is a flow chart illustrating the basic procedure for a method of making mashed sweet potatoes.
도 3은 으깬 단호박을 제조하는 방법에 대한 기본적인 절차를 도식한 순서도이다.3 is a flow chart illustrating the basic procedure for a method of making mashed sweet pumpkin.
도 4는 닭 가슴살 연육과 으깬 고구마, 으깬 단호박을 혼합하여 하나의 제품으로 제조하는 방법에 대한 기본적인 절차를 도식한 순서도이다.Figure 4 is a flow chart illustrating the basic procedure for a method of manufacturing a chicken breast meat, mashed sweet potato, mashed sweet pumpkin into a single product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976389A (en) * | 2014-05-29 | 2014-08-13 | 陈振录 | Production process of sweet potato chicken breast |
| KR102102476B1 (en) | 2018-12-22 | 2020-05-29 | 우송대학교산학협력단 | The chicken roulade and preparation method thereof |
| KR102276186B1 (en) | 2020-12-03 | 2021-07-13 | 손경남 | Butternut squash noodle composition, Butternut squash noodle using the same and Preparing method thereof |
-
2009
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976389A (en) * | 2014-05-29 | 2014-08-13 | 陈振录 | Production process of sweet potato chicken breast |
| KR102102476B1 (en) | 2018-12-22 | 2020-05-29 | 우송대학교산학협력단 | The chicken roulade and preparation method thereof |
| KR102276186B1 (en) | 2020-12-03 | 2021-07-13 | 손경남 | Butternut squash noodle composition, Butternut squash noodle using the same and Preparing method thereof |
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