KR20150087729A

KR20150087729A - A manufacturing method for improving a taste of chichen

Info

Publication number: KR20150087729A
Application number: KR1020140007980A
Authority: KR
Inventors: 김응수
Original assignee: 김응수
Priority date: 2014-01-22
Filing date: 2014-01-22
Publication date: 2015-07-30

Abstract

The present invention relates to a chicken meat preparation method capable of improving the texture and making the dry and scraggy chicken breast moist and soft through chemical and physical deformation. The present invention can enhance the texture of the chicken meat through the selective and partial chemical and physical deformation. The physical deformation includes destroying the dense muscle chunk in the dry and scraggy chicken breast parts as well as pressing and puncturing the parts to form a number of gaps thereon. Accordingly, oil, soup, sauce, spices, and other food additives can be easily absorbed into the chicken meat during a cooking process, thereby enabling a user to enjoy the soft and moist texture like other parts of the chicken. In addition, a natural surimi agent which is a protease is injected into the chicken breast to initiate the hydrolysis of peptide bonds in the dry and scraggy protein layer. Light beams can also be emitted to make the chicken breast meat softer through the chemical deformation. The present invention can make the dry and scraggy chicken breast moist and soft to change the negative perception and ensure easy consumption, thereby increasing the consumption of chicken meat.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a chicken meat having improved texture,

The present invention relates to a method of manufacturing chicken meat with improved texture, more specifically, by applying physical and chemical deformation to the muscle tissue of a portion of the chicken breast, such as the breasts, where the mouthfeel is weakened to soften the muscular muscles, The present invention relates to a method of manufacturing a chicken meat which is improved in mouthfeel so that a problem that is inconvenient to eat can be improved and a lighter and moist taste can be enjoyed.

Chicken is richer in protein than beef or pork, has fewer fats and less calories, is well-known for being a good diet for meat, has developed numerous applications, Is also well known. In this way, consumption patterns of chicken are diverse, among which fried chicken, samgyetang, leek, chicken doritang, and chicken breast appetizers are mainstream. Among them, the fried chicken is cut into 20 pieces of round broiler at a chicken store, and then fried and sold as it is fried. The chicken broth, So that they are cooking. In any cooking method, the thick inner part of the chicken breast, such as the breasts, was difficult to eat because it was brittle and hard to grasp, which made it difficult to eat most of them. The reason why chicken breasts are so brittle and tasteless is because they are made up of layers of dense protein muscle without fat that gives a moist texture. On the other hand, chicken breasts are rich in nutrients, while they feel fullness and are effective on dieting. Therefore, it is necessary to take a meal, so physical and chemical changes are applied to make it easier to eat. .

Accordingly, in order to solve such a problem in the applicant's prior registration No. 10-1346999 (manufacture of pressed chicken for chicken and method of cooking chicken using the same), in the case of fried chicken, a round broiler was simply squeezed The chicken broth, the chicken part, the neck part, the chicken part, and the like which are not required to undergo physical deformation or should not be deformed from the beginning, And the like are crushed and crushed together with the chicken breast, the circular shape is distorted, and there is a disadvantage. In addition, there is a problem that blood flows from the leg bone and the like and the frying powder and the frying oil are easily contaminated. Therefore, there is a need for a method of manufacturing chicken meat improved in texture to allow selective physical and chemical transformation of only the portions requiring improvement of the mouthfeel, such as chicken breasts, in order to solve such problems.

Korean Patent Registration No. 10-1346999 (Production of pressed chicken for chicken and cooking method of chicken using the same)

Accordingly, the present invention solves the above-mentioned problems of the prior-art patent registration No. 10-1346999 (manufacture of pressed chicken for chicken and method of cooking chicken using the same), and suggests a method of manufacturing improved chicken meat In order to allow the consumers to enjoy more flavor and taste of the chicken breasts that were reluctant to eat due to the fact that the consumers are tastier and tougher than the conventional ones, either chicken broiler or cut pieces are used to improve the texture This method solves the problem by providing a method of selectively applying physical and chemical deformation to only the necessary parts.

In order to achieve the above object, the present inventor has developed a manufacturing method in which two cases are separated and applied in order to apply physical and chemical deformation to a blanched portion such as a chicken breast which requires improvement in texture.

The first is the production method that physical and chemical deformation is applied in the piece state where the chicken breast part is already cut, such as the fried chicken or the chicken breast dish, and the second is the chicken meat breed in the round chicken state such as Samgyetang, It is a manufacturing method that selectively applies physical and chemical deformation to only one of the bumps.

Whichever manufacturing method is used, it is necessary to press the circular broiler whole which is a problem of the applicant's prior registration patent No. 10-1346999 (manufacture of pressed chicken for chicken and the method of cooking chicken using it) Chicken wings, chicken legs, back parts, neck parts, chicken bones are crushed and crushed together with the breasts, causing discomfort or bleeding from the leg bone and frying powder and frying oil. To solve this problem, first, it is necessary to dismantle the dense muscle lump tissue itself not only by the simple top-down compression and several perforations, whether it is a cut piece state or a round broiler state, such as a chicken breast, By making physical changes to create numerous gaps in muscle tissue, It is possible to enjoy a more soft and moist texture like other parts by making it easy to permeate the spices, spices and food additives. Secondly, by making the physical transformation like this, the protein decomposition enzyme (A type of meat softening agent, which is a harmful food additive harmless to the human body) is injected to hydrolyze the peptide bond (corresponding to a kind of amide bond) of the protein which gives a bland taste to the chicken breast portion And applying a chemical modification through the injection of a light beam (which is illustratively referred to as a laser beam or ultraviolet light or other light) to soften or soften the chicken breast area, etc. .

Conventionally, consumers who enjoy various kinds of chicken dishes tended to feel inconveniences in eating or to avoid eating themselves with respect to the chicken breast area where the mouthfeel is bumpy and the neck is too rough. However, in the present invention, In the case of chicken meat cooked according to the manufacturing method, physical and chemical deformation was applied to the chicken breast portion which was bumpy and crunchy, and the meat quality was improved so as to have a more smooth and moist taste. Therefore, the negative stereotype of the chicken breast portion So that it is possible to eat more and more soft and moist chicken breasts with ease and eat it. As a result, it is possible to increase the consumption of meat more and more than the conventional ones. Therefore, the farmers who supply poultry farmers, broiler farmers, Because it can satisfy everyone, There is that greatly contribute before the effect.

Fig. 1 is a process diagram of each stage of chicken breasts.
The second figure is the round broiler which we looked at from the back side.
Figure 3 is a round broiler view from the boat side.
Figure 4 shows left and right sculpted pieces of chicken breast cut into pieces.

Hereinafter, the present invention will be described in detail with reference to FIG. 1, which is an exemplary embodiment of the present invention.

The present invention relates to a method for preparing a texture change deformation (S1); (S11) of deforming the chicken breast cut into pieces and S12 (S12) of selectively deforming the chicken breasts of the round broiler in preparation for the food and beverage production manufacturing operation; A physical processing step (S2) of applying compression, perforation, vibration, etc. to deform the chicken breast muscle; A chemical processing step S3 for selectively injecting an additive such as a softener or the like to soften the muscle of the chicken breast, or a step of irradiating a light beam, and a step S4 of completing a mouth-and-mouth transformation operation of the chicken breast through each of the above steps And provides a method for manufacturing the improved chicken meat.

The object of the present invention is to provide a chicken breast which has a rough and crispy flavor when subjected to physical and chemical changes to give a more smooth and moist flavor to consumers so that they can enjoy the chicken breast more comfortably This requires modification of the physical and chemical properties of the busty muscle tissue in the chicken breast area, which consists of only a protein layer instead of a moist lipid.

In order to improve the physical and chemical properties of the muscular tissue of the chicken breast in the chicken breast to improve the feeling of moist and soft texture unlike the conventional one when the consumer wears it, first, the dense muscle lump tissue itself is destroyed, It is necessary to make a physical modification so that a large number of gaps are formed in the tissue so that frying oil, broth, sauce, sauce, food additive and the like can easily permeate during cooking so as to enjoy a more smooth and moist texture like other parts Is a natural softener (a kind of meat softener, which is an approved food additive harmless to the human body), which is a protein degrading enzyme simultaneously or separately depending on the type and nature of cooking, &Lt; / RTI > peptide bond (corresponding to an amide bond of a kind) So as to include chemical modifications such as injecting light rays (illustratively referring to laser light or ultraviolet light, other light rays) to further soften and soften the chicken breast, or to make the chicken breast area etc. more soft and soft shall.

In order to carry out the method of manufacturing chicken meat with improved texture, the present invention has been completed through various steps of manufacturing as described below.

First of all, in order to apply physical and chemical deformation to the chicken breasts (which may include some thigh muscles or other muscles, but this description is exemplarily referred to as chicken breasts), which is the object of improvement of the texture, (D30) or a chicken broiler chicken breast portion (D21, D22) of a round broiler which is to be transformed is selectively installed to prepare a deformation work (S1). In the preparation of the modified fabrication work, if the chicken and chicken breasts are already cut and the chicken and chicken breasts are cut, the chicken and breasts pieces D30 ). If the meat is prepared by selecting only a portion of chicken meat, such as a chicken broth, which has a round broth such as Samgyetang, Baekseok, and chicken doritang cooked with physical and chemical deformation, the chicken breast Unlike the case of the slice, except for the other parts, only the chicken breasts (D21, D22) of the round broiler which is the subject of the deformation work are selectively mounted on the deformation device provided for the corresponding operation, and the deformation work is prepared (S1).

As described above, when the preparation of the deformation manufacturing operation is completed, a physical process step is performed to break the dense muscle lump tissues (D21, D22, D30) of the chicken breasts and to generate numerous holes or gaps in the muscle tissue (S2) .

Illustratively, in order to easily break the muscle masses D21, D22, and D30, it is preferable to mechanically press through the compression device attached to the deforming device in the case of a large amount of deformation, (D23, D31), it is preferable to manually press the workpiece by means of a crimping tool designed to facilitate the work. In the pressing process, it is preferable that the chicken breast portion is pressed so that it is excessively compressed so that the prototype is lost or excessively distorted so that it is not abominable. As described above, if the muscle tissue of the chicken breasts is squeezed, the tightly stacked muscle tissue is distorted to lose the bumpy meat quality, so that the meat is deformed into soft meat, and its shape becomes thinner and easily fried or boiled. It is effective and easy to eat.

In the above-mentioned pressing process, only the chicken breasts are selectively squeezed without compressing the whole of the broiler chickens. Therefore, the present applicant's prior registration No. 10-1346999 (manufacture of crushed chicken meat for chicken and cooking method of chicken using the same) The problem of chicken wings, chicken legs, back parts, neck parts, and chicken bones, which were the problems of chicken breasts, was crushed and crushed together with the chicken breasts, disfigured the circles and the blood flowed out from the leg bones and easily contaminated the frying powder and the frying oil. There arises no problem such as occurrence of a problematic surface.

As described above, in order to impart a more moisturizing feeling to the chicken breast which has been deformed into a soft meat quality through a pressing process, a suitable number of holes are provided so as to easily infiltrate the frying oil, soup, sauce, It is preferable to selectively perform the perforating operation to create the gaps or gaps. In order to smoothly carry out the perforating operation, it is preferable that the puncturing operation is performed simultaneously with the pressing operation by attaching sharp tubular perforated protrusions such as a syringe to the pressing device or the pressing tool.

More preferably, the perforation protrusions attached to the compression device or the crimping tool are imparted with a vibration and a rotation function to vibrate or rotate in right and left, up and down, forward and backward directions simultaneously with the compression and perforation operations, D21, D22, and D30 can be further broken down in various directions, and the perforated holes or gaps become clearer in order to achieve the object of the present invention.

The physical processes such as squeezing, perforation, and vibration can be performed simultaneously or selectively according to the kind and use of the chicken breast, and it is preferable that the sequence of each step is sequentially performed as described above However, it is also possible to change the order in accordance with necessity.

As described above, after the physical processes such as squeezing, perforation, and vibration are performed, the bumpy chicken breast muscle masses D21, D22, and D30 are destroyed and smoothened, and there is an effect of softening the flesh, soup, sauce, A physical process is performed to improve the texture of the cooked chicken breast by making several holes or gaps to allow physical deformation to be made so that additives can easily permeate (S2).

In addition, in order to maintain the merchandise property and the discomfort while carrying out the physical deformation process, it is preferable to maintain the circular shape so that the back part D10 of the round broiler is not damaged or damaged.

As described above, it is possible to improve the texture by physically deforming the muscle mass structure (D21, D22, D30) of the chicken breast muscle, which is rich in texture, but depending on the type and nature of the cooking, Or to express chemical effects such as various mouthfeelings. To this end, it is necessary to inject an additive such as a frying agent to achieve the above-mentioned purpose, or to inject a light ray (for example, a laser beam or an ultraviolet ray or other light ray) to further soften and soften the chicken breast region, (S3), as appropriate.

It is preferable that the chemical step (S3) is carried out simultaneously with the physical step (S2) because it can improve the work efficiency and efficiently perform the chemical deformation. However, depending on the use of the meat, And the case where it is separately carried out should be included.

As described above, in order to further soften the meaty chicken breast portion due to the nature of the cooking, it is necessary to add a natural softening agent (a kind of meat softening agent harmless to the human body as a kind of meat softening agent (For example, a laser beam or an ultraviolet ray) to hydrolyze a peptide bond (corresponding to an amide bond) of a protein which imparts a bland taste by injecting a protein , And other light rays), for example, by applying an appropriate chemical transformation.

In order to facilitate the punching operation of the physical step (S2), the chemical process (S3) can be easily performed by using the sharpened syringe-like perforation protrusions attached to the squeezing device or the squeezing tool, (Such as a laser beam or an ultraviolet ray or other light rays) is injected into a part of the body such as a chicken breasts, or a part of the body such as a chicken breast or the like, simultaneously with or separately from the physical step (S2) .

As described above, the circular muscle of the chicken breast muscle, which has a rough texture, is subjected to a series of physical processes (S2) and chemical processes (S3), thereby completing the production of chicken meat having a smooth texture and a moist texture. .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the exemplary embodiments or constructions. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention. You will understand the point. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

As is known, chicken breasts have no fat and are rich in proteins useful in the human body, so they are popular as diet foods, but they tend to be reluctant to consume generally because their texture is so bumpy and their necks are too close. As a result, food companies are developing various chicken breast dishes or selling only chicken breast parts in a sausage company. However, since they use circular chicken breasts which are not deformed uniformly, If you exclude the original chicken breast meat itself is still a rough texture, and the neck is too rough to be a fundamental improvement can not be said.

However, according to the present invention, the texture of the muscles of the chicken breasts, which had a rough texture and a rough texture after a series of physical processes (S2) and chemical processes (S3) on the raw chicken breast itself, It is expected that the consumption of chicken breast area will be further increased in the future.

Therefore, in the past, there has been a negative recognition that the chicken breasts are uncomfortable and uncomfortable to eat, and not only the stereotypes but also the technical development of the physical deformation and the chemical deformation such as the present invention are not made yet, However, according to the present invention, the improvement of the preference for chicken breasts will lead to the breakthrough of related industries such as poultry industry, meat industry, food industry and the like.

S1: Preparing food preparation process for chicken breasts
S11: Deformation of chickens cut into pieces
S12: Selective deformation of chicken breasts in round broiler chickens
S2: Physical process (squeezing, drilling, vibration, etc.)
S3: chemical process (injection of additive such as curing agent)
S4: Completion of texture transformation for chicken breast
D1: The appearance of circular chicken meat from the back side
D11: Left breast portion of circular meat viewed from the back side
D12: Right hemisphere of circular chicken meat from back side
D2: Circumference of pear meat from the side of the boat
D21: Left breast portion of circular meat viewed from the abdomen
D22: Circumference of breasts from right side of breasts
D23: Arrow marking the shape of the breasts of the round meat on left and right sides
D3: Left and right piece of chicken breast cut into pieces
D31: Arrow marking the squeezing of the breasts of the round meat on left and right side

Claims

Preparing a deformation manufacturing operation to improve the texture of the chicken breast portion and the like; Physical process steps to apply pressure, puncture, and vibration to deform the chicken breast muscle; A chemical processing step of injecting an additive such as a frying agent or injecting a light beam to soften the chicken breast muscle, and completing the texture modification work of the chicken breast through each of the above steps.

[6] The method of claim 1, wherein preparing the deformation manufacturing work for improving the mouth feel of the chicken breast part includes: preparing a chicken breast piece or a round broiler And selectively preparing a chicken breast portion to prepare a deformation operation.

The method according to claim 1, further comprising the step of mechanically compressing the muscle mass through a compression device attached to the deforming device to easily break the muscle mass structure in a physical process step of applying compression, perforation, vibration, etc. to deform the chicken breast muscle Or manually pressing through a crimping tool designed to facilitate the operation; So that the burgundy chicken breast muscle tissue is destroyed through the pressing step so that the burgundy meat is lost to be transformed into soft meat quality; Performing a perforating operation to create an appropriate number of holes or gaps so that the fried chicken breast, the soup, the sauce, the seasoning, the food additive, etc., can easily permeate when cooked; The puncturing operation may be performed by attaching sharp tubular perforated protrusions such as a syringe to the crimping device or the crimping tool so that the corresponding operation can be performed smoothly. The vibrating and rotating function is given to the perforation protrusions attached to the compression device or the compression tool and the muscle lump tissue is further broken in various directions while being vibrated or rotated in the left, right, up and down, So as to make the perforated hole or the gap clearer; and a method of manufacturing a meat with improved texture.

[2] The method according to claim 1, wherein the physical processes such as squeezing, perforating, and vibrating include a case where the meat is subjected simultaneously to the type and use of cooking using the chicken breast, or only necessary processes are selectively performed, Wherein the method comprises the steps of:

[3] The method of claim 1, wherein the chemical processing step of injecting additives such as a frying agent to soften the chicken breast muscle is performed simultaneously with or separately from the physical processing step as needed. Adding a proteolytic enzyme such as a proteolytic enzyme to the chicken breast to soften the portion of the chicken breast, thereby decomposing the peptide bond of the protein to make the chicken breast more soft and soft; In order to easily carry out the chemical process, a step of injecting the soft meat or the like into a whopping area such as a chicken breast by using sharp syringe-like perforation protrusions attached to the squeezing device or the pressing tool; And a step of injecting a light beam onto a bumpy area such as a chicken breast to easily perform the chemical process.