KR20150051049A - Steamed chicken source having yams and flour and preparing method threof - Google Patents

Abstract

The present invention relates to a steamed chicken sauce having Dioscorea japonica and wheat flour, and a method for preparing the same. And more particularly, a soy sauce, taffy liquid, sugar, and water are used in a steamed chicken sauce having Dioscorea japonica and wheat flour. The Dioscorea japonica and wheat flour of the present invention enables the sauce to be deeply and easily absorbed inside a chicken due to their absorptive power and viscosity; enhances viscosity and texture of the chicken broth; and improves the texture and taste of a steamed chicken.

Description

[0001] Description [0002] STEAMED CHICKEN SODIUM INCLUDING YAMAHA AND FLOUR BREAD AND METHOD OF MANUFACTURING THE SAME [0002]

The present invention relates to a sauce used for a steamed chicken, more specifically, a sauce can be deeply and easily impregnated into a steamed chicken meat, and not only the viscosity and texture of steamed chicken meat can be increased, but also the texture and taste of steamed chicken And a method for producing the same.

As the food industry has recognized the limitations of the existing market, it has been strengthening its product development toward functional foods. Consumers are increasing consumption of functional foods due to increase in income and interest in health, The functional food market continues to grow.

However, there are many problems with increasing interest. The biggest problem is that functional food is produced without efficacy verification or specific scientific identification. In addition, changes in the dietary environment due to economic growth and westernization of dietary habits are known to be the main causes of coronary artery disease, degenerative brain disease, hypertension, diabetes, and cancer. Various dietary therapies are recommended to prevent these diseases. Much attention is paid to the study on the efficacy of functional foods using traditional foods. However, in Korea, the scientific mechanism of functional foods using traditional foods has not yet been studied.

On the other hand, it is known that chicken is not only good for eating but also nutritionally effective. In other words, chicken contains unsaturated fatty acid and linoleic acid, so it is effective for diseases such as arteriosclerosis and heart disease as well as prevention of cancer. It is a good nutritional food for pregnant women because it has higher protein content and digestion than other meat. In addition, the collagen ingredient is good for young women's skin beauty, and it is rich in protein, it helps brain growth, it produces cell tissue and prevents various diseases. It is also good for children, the elderly, and patients, because the fibers are thin and soft. Muscle fiber is good for people who have low fat and digestion.

These chickens are easy-to-breed and high-nutritive food, and are popular foods for people all over the world. In recent years, chicken and duck cooking methods have also been developed and introduced many times, depending on the country and climate. Samgyetang, made with glutinous rice, garlic, jujube, and ginseng, boiled for a long time, is a favorite summer meal. In addition, chicken has been popularly used as chicken, seasoned chicken, etc. as well as Samgyetang, and a variety of new flavors are being demanded. Various studies for developing such flavors are continuing.

In this regard, sauces mixed with various sauces have been used to remove the characteristic smell of meat and fish and soften the meat. As a typical example of a conventional sauce for cooking meat, Korean Patent Publication No. 1993-0017504 In addition, garlic, onion, and leek are added to the sauce for the chicken in Korean Patent Laid-Open Publication No. 1996-0016753. In addition, have.

However, all of the above techniques are merely using garlic, onion, and so on in order to eliminate fish-specific fishy smell.

In addition, in the case of steamed chicken mixed with all kinds of vegetables and seasonings, it is possible to produce sauteed chicken which is delicious even when the seasoned sauce deeply penetrates into the chicken meat. In addition, the conventional sauce does not penetrate well in the chicken meat There is a drawback that it does not penetrate deeply.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and it is an object of the present invention to provide a cooking method and a cooking method capable of deeply and easily impregnating the sauce into the inside of a steamed chicken meat and improving the texture and taste of the steamed chicken, The aim is to provide a chicken sauce that can be steamed.

In order to accomplish the above object, the present invention relates to a steamed chicken sauce containing yams, wheat flour, sugar, and water, wherein the steamed chicken sauce further comprises yams and wheat flour.

Here, the water is preferably a ginseng mix containing ginseng in purified water.

The steamed chicken sauce may further contain ginseng, chopped garlic, and pepper.

On the other hand, another embodiment of the present invention is a method for producing soy sauce, comprising the steps of: preparing soy sauce by mixing and heating soy sauce, peat, sugar and water; Mixing the prepared soy sauce sauce with yam powder or yam flour and wheat flour; And mixing the chopped garlic and red pepper into a soy sauce mixture containing the yam powder and the flour, and a method for producing a steamed chicken sauce comprising a yam and a wheat flour.

It is preferable that the yam powder or the yam and the wheat flour are mixed in a weight ratio of 1: 9 to 9: 1.

Still another embodiment of the present invention is a method for producing a chicken, comprising: washing and cutting a chicken; And a step of adding the cut chicken and the steamed chicken sauce to the soup containing the vegetable.

The details of other embodiments are included in the detailed description and drawings.

The present invention has the effect of deeply and easily impregnating the sauce into the inside of a steamed chicken meat by the attraction force and viscosity of yam and wheat flour.

In addition, according to the present invention, a steamed chicken sauce containing yam and wheat flour not only enhances viscosity and texture in steamed chicken soup, but also has the effect of improving the texture and taste of steamed chicken.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

The present invention relates to sauce or sauce used in making steamed chicken. These steamed chicken sauces can generally be made up of water containing soy sauce, peaches, sugar, and the like. In addition, it is also possible to include pepper and the like according to preference. For example, it may further include seasonings such as starch syrup, whole sesame seeds, sesame oil, and recently, various vegetables and herbal medicines may be further included. Such a conventional steamed chicken sauce is not particularly limited and includes everything known to those of ordinary skill in the art (hereinafter referred to as " a person skilled in the art ").

The water may be ordinary common tap water, ground water or purified water, and it is preferable to use a ginseng mix in which ginseng is mixed with purified water because the nutritional content of the sauce can be further enriched.

In such a conventional steamed chicken source, the steamed chicken sauce according to the present invention is characterized by further containing yams and wheat flour. Preferably, the yam is a yam powder and / or an excipient pulverized with roots of yam.

The yam is a root of the yam (Dioscorea japonica Thunb), a perennial vine, and has thick, long tuberous roots in the ground. The stem is thin and long and hovers up another grass or tree. Each branch has two leaves facing each other and elongated egg-shaped. The base part spreads widely and forms a heart shape. It has long petiole and is flat with no sawtooth on the edge. The female flower and the male flower bloom separately and grow in the shape of a spike on the peduncle that grows from the leaf axil. Isaac gathered with female flowers hangs down and the flower of a male flower stands straight. The diameter of the flower is around 2mm and the color is white. Juju (珠 芽) is formed on the axil of leaves and when it falls to the ground, it grows into new grass. After the flower is finished, the fruit is made up of three wings. Usage site mainly uses root roots as medicinal materials. Yams are decapitated in autumn or early spring, peeled and then dried in the sun or fire, then chopped and chopped. Root of root of yam contains glycosides such as yomogenin, creptogenin and diosgenin. So, it has efficacy such as nausea, vomit, and branch, and it is good for lung and spleen. Examples of diseases include pulmonary tuberculosis, diabetes mellitus, enuresis, semen depletion, fatigue, large intestine, and frequent urination. These yams contain starch, mucilaginous, saponin and a lot of vitamins. In other words, it has sticky characteristics by the mucus component, which is contained in massively in yams.

In addition, the wheat flour is made by powdering the end portion of the wheat. The flour is milled in large scale by the pulp mill in the mill, and the amount of flour obtained for the raw wheat is generally 70 to 75%. These flour are classified into strong, semi-strong, gravitational and pulverulent. According to their characteristics, they are classified as bread making, Flour contains a protein called gluten. So, when making dough with flour, these gluten molecules combine together like a net to make the dough resilient. As a result, small carbonated pores can be preserved in a stable structure, which is mainly used to complete soft tissue breads and cakes.

The present invention is characterized in that a steamed chicken sauce is prepared by using a wheat flour which has a slime component and a sticky characteristic as described above and includes a gluten protein and a dough as a resilient structure. That is, the steamed chicken sauce containing the yam powder or the yam and the wheat flour according to the present invention has the effect of deeply and easily impregnating the sauce into the inside of the steamed chicken meat by the high adsorption force and viscosity of the yam and the flour. In addition, according to the present invention, as can be seen from Examples and Experimental Examples described later, the steamed chicken sauce containing yams and wheat flour can not only enhance the viscosity and texture of steamed chicken soup, but also improve the texture and taste of steamed chicken There is an effect that can be made better.

The steamed chicken sauce according to the present invention as described above preferably further comprises ginseng, chopped garlic, and pepper. The ginseng may be ginseng or red ginseng liquid or powder, and such ginseng may be included with the yams according to the present invention to enrich the nutritional components of the sauce. In addition, the minced garlic may be ground by crushing garlic peeled off, and such minced garlic is preferable because it can further enhance the taste and flavor of the steamed chicken.

On the other hand, another embodiment of the present invention includes a step (S10) of preparing soy sauce by mixing and heating soy sauce, peanut, sugar, and water; Mixing yam powder and wheat flour into the prepared soy sauce (S20); And a step (S30) of mixing chopped garlic and red pepper in a soy sauce mixed with the yam powder and wheat flour (S30).

The step S10 of preparing the soy sauce source is to prepare a source which is the basis of the chicken sauce source according to the present invention. These basic soy sauce sources include everything known to those skilled in the art, as described above.

Then, step (S20) of mixing yam powder and wheat flour into the soy sauce prepared above is carried out. The yam powder can be obtained by pulverizing root roots of yam, and it is also possible to use the juice of pulverized yam powder. For example, it is possible to peel off the epidermis after removing foreign matter such as soil attached to the root of the root of the yam, and finely crush it to prepare it as a section. It is also possible to increase the yam from which the husks have been removed, heat it and concentrate, and then obtain a yam or juice. The crushed yams can easily be discolored by the low PPO (polyphenol oxide) activity of yams, so it is preferable to mix them with the wheat flour quickly and mix them in the soy sauce.

Although the mixing ratio of the yam powder to the wheat flour is not particularly limited, it is preferable that the yam powder and the wheat flour are mixed in a weight ratio of 1: 9 to 9: 1, and a weight ratio of 2: 8 to 8: , And it is most preferable to mix them in a weight ratio of 1: 1.

Subsequently, a step (S30) of mixing the chopped garlic and the pepper is performed. The chopped garlic and red pepper are intended to enhance the taste and flavor of the steamed chicken sauce. It is preferable to mix the yam powder and flour after the addition of the flour and wheat flour for uniform mixing of the ingredients. If chopped garlic and red pepper are mixed with soy sauce source before or simultaneously with yam powder and wheat flour, the yam powder and wheat flour can not be melted into soy sauce by attaching to chopped garlic and pepper.

In addition, the method for producing a steamed chicken sauce according to the present invention may further include (S40) mixing the mixture after the step (S30). The mixing method and time are not particularly limited, but the yam powder and wheat flour according to the present invention can be more thoroughly mixed with the soy sauce through the mixing step.

In addition, the method for preparing a steamed chicken sauce according to the present invention may further include a step (S50) of placing the mixed sauce in a sealed container and aging the sauce in a refrigerator. It is recommended that chicken with yam and wheat flour is aged for 3 ~ 7 hours, aged at -6 ℃ ~ -1 ℃ considering the decay rate of chicken.

In addition, another embodiment of the present invention is directed to a method of cleaning and cutting a chicken (SlOO); And a step (S200) of adding the cut chicken and the steamed chicken sauce to the broth containing vegetable (S200).

The step of washing and cutting the chicken (S100) is to prepare a chicken for making a chicken, and all methods known to those skilled in the art can be used. For example, chicken meat with different meat distribution in each region is cut to be matched proportionally to the region, preferably cut into chicken pear, spine, breast, and chicken leg. More preferably, the chicken leg is cut 1cm above the hips with respect to the center joint of the legs and hips. The wings and the breasts of the breasts can be cut by making 90 ~ 120g of the breasts bound to the wings in consideration of the characteristics of the breasts There will be.

In addition, the step of washing and cutting the chicken (S100) may include a step (S110) of removing the blood of the cut chicken using purified water. In order to suppress the contamination level in the next process by the blood and increase the penetration effect of the yams and wheat flour into the chicken meat, the cut raw meat is washed with flowing purified water for 3 to 7 minutes, Is preferably removed.

Then, the broth with the above-described cut chicken and the above-described steamed chicken sauce is added to the broth containing the vegetable (step S200). The broth can be prepared by various methods known to those skilled in the art, and the vegetables are also not particularly limited. For example, potatoes, carrots, red peppers, mushrooms, etc. can be put in water and prepared with high heat. It is also possible to prepare according to the generally known Andong steamed chicken manufacturing method. It is preferable that the above-mentioned surface is cooked so as to keep the pickiness, and then washed with cold water so as not to be entangled. Potatoes and carrots are preferably squared in size to the extent that they can be peeled and eaten. It is advisable to wash the red pepper and red pepper well. It is desirable to wash shiitake mushrooms thoroughly, remove roots, and sieve long. Peppers and cucumbers can be sliced and prepared in a square shape. Other onions, green onion, ginger, etc., ready to wash, garlic is a good idea, and syrup, pepper, sesame seeds, sesame oil and can include seasonings. In this manner, when the cut chicken and the steamed chicken sauce are poured into the prepared broth, the steamed chicken dish according to the present invention is completed.

In addition, the method for manufacturing a steam chicken according to the present invention may further include the step of adding various vegetables to the steamed chicken, and then vacuum packing is possible.

When the steamed chicken is prepared using the sauce containing the above-mentioned yam and wheat flour, the steamed chicken can be produced by the deep-seeping of the sauce into the meat by the high adsorption power and viscosity of the yam and the flour, Can be increased, and a steamed chicken having more excellent texture and flavor can be provided.

The present invention may be better understood by the following examples, which are for the purpose of illustrating the invention and are not intended to limit the scope of protection defined by the appended claims.

Example  : Yam and Wheat flour  Used Steamed chicken  Manufacture of sauce

Soy sauce, peach, sugar, ginseng, and purified water were mixed and heated to make liquid, and then yam powder and wheat flour were added. Then, chopped garlic and dried red pepper were further added, and the mixture was evenly mixed to prepare a steamed chicken sauce containing yam and wheat flour according to the present invention.

Comparative Example  One : Yam  Used Steamed chicken  Manufacture of sauce

A steamed chicken sauce containing yam was prepared in the same manner as in the above example except that only yam powder was used instead of yam powder and wheat flour in the above example.

Comparative Example  2 : Wheat flour  Used Steamed chicken  Manufacture of sauce

A steamed chicken sauce containing wheat flour was prepared in the same manner as in the above example, except that wheat flour was used instead of yam powder and wheat flour in the above examples.

Experimental Example  One : Steamed chicken  Source penetration and Steamed chicken  Sensory evaluation of taste

Using the sauces prepared according to the above-described Examples and Comparative Examples 1 and 2, the sauces were cooked in the same Andong steamed chicken manufacturing method.

Then, a portion of the meat of the prepared Andong steamed chicken was immersed in water for about 3 seconds and then taken out, and the color intensity of the sauce put on the meat was evaluated.

In addition, the appearance, flavor, taste, meat quality, juice, and overall acceptability of the prepared Andong steamed chicken were evaluated.

For 30 men and 30s in their 30s and 40s, chicken of the examples and comparative examples were cooked and tasted, and the satisfaction with the color and taste of the appearance was evaluated. The appearance color, flavor, taste, meat quality, , And the average score is shown in Table 1. [Table 1] < tb > < TABLE >

Exterior color flavor zest Meat Precedent sign Example 9.1 8.0 8.5 9.2 9.0 Comparative Example 1 7.5 7.7 7.1 8.3 8.1 Comparative Example 2 8.3 8.1 6.9 8.1 8.4

As shown in Table 1, according to the embodiment of the present invention, the sauce penetrates deeply into the inside of the steamed chicken meat, so that the appearance color is excellent, and the taste, flavor, meat quality, It can be seen that it is excellent.

While the present invention has been particularly shown and described with reference to preferred embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be apparent to those skilled in the art that changes may be made.

Claims (6)

For a steamed chicken sauce containing soy sauce, peanut, sugar and water,
A steamed chicken sauce containing yams and flour, characterized by further containing yams and wheat flour.
The method according to claim 1,
Wherein the water is a ginseng mix containing ginseng in purified water.
The method according to claim 1,
Wherein the steamed chicken sauce further comprises ginseng, chopped garlic, and red pepper.
Preparing a soy sauce by mixing and heating soy sauce, peanut, sugar, and water;
Mixing the prepared soy sauce sauce with yam powder or yam flour and wheat flour; And
And mixing the chopped garlic and red pepper in a soy sauce prepared by mixing the yam powder and wheat flour.
5. The method of claim 4,
Wherein the yam powder or the yam and the wheat flour are mixed in a weight ratio of 1: 9 to 9: 1.
Washing and cutting the chicken; And
And adding the cut chicken and the steamed chicken sauce of claim 1 or 2 to the broth containing vegetables.