KR20160150152A - A Hard-boiled Food Containing Mushroom and Chicken breast and A Method For Preparing Thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing a hard-boiled food containing mushroom and chicken breast, comprising the step of cooking a mixture of mushroom and chicken breast by using a seasoned solution including vegetable-boiled water, and to the hard-boiled food containing mushroom and chicken breast manufactured by the same method. By using the method for manufacturing a hard-boiled food containing mushroom and chicken breast, a hard-boiled food containing mushroom and chicken breast showing excellent marketability can be manufactured, so consumption of mushroom and chicken breast can be increased and quality of processed products using the same can be improved.

Description

[0001] The present invention relates to a hard-boiled food containing a mushroom and a chicken breast,

The present invention relates to a fried food comprising mushrooms and chicken breasts, and a method for producing the same, and more particularly, the present invention relates to a fried food comprising a step of cooking a mixture of mushrooms and chicken breasts using a seasoning liquid containing boiled water Mushroom and chicken breasts, and a fried food comprising mushrooms and chicken breasts produced by the method.

The incidence of adult diseases such as cancer, arteriosclerosis, obesity, and diabetes is rapidly increasing due to the improvement of people's standard of living and the westernization of dietary habits due to rapid economic growth. In addition, the quality of life, quality of consumption, and diversification have been factors for the improvement of quality of food, and the value and preference for traditional foods and natural foods have increased accordingly. In the past, food awareness was centered on the nutritional characteristics of food, flavor, color, aroma, and texture. However, in recent years, bio-defense, bio-home maintenance, biorhythm control, And the physiological characteristics of the human body.

The value of functional foods is rising as the interest in health increases for the purpose of seeking the quality of life of modern people and extending life, thereby preventing the aging and preventing adult diseases such as obesity. The value of mushrooms and chicken breasts is increasing.

First, mushrooms not only contain nutrients such as carbohydrates, proteins, lipids, minerals and vitamins, but also have a unique taste and flavor, and are attracting attention as natural foods, health foods, low-calorie foods, and pollution-free foods. In addition, mushrooms have been reported to have various physiological functions such as anticancer, antiviral, immunity and blood cholesterol lowering effect, and prevention and improvement effects of so-called adult diseases such as stroke and heart disease have been reported. The use is increasing greatly. The demand for domestic mushrooms continues to increase, but consumption of mushrooms in Korea is very simple because most of them are used for herbs, roast, and soup. Accordingly, studies on a method of more effectively cooking mushrooms to promote consumption of the mushrooms have been actively conducted. Korean Patent Registration No. 868790, for example, discloses a method for producing pine mushroom stew by using a seasoning liquid containing chicken.

On the other hand, chicken breasts contain 22.9% protein, which is much higher than other animal foods and has a very low fat content, so it has a low calorie content. It has a calorie lower than other meat products, As the interest in health has been increased recently, the demand for chicken breasts containing high protein has increased to be recognized as a typical health food for modern people. A typical method for cooking such chicken breasts is a smoked grilling method in which a chicken breast is smoked and dried with salt, and studies on how to more effectively cook the chicken breasts are actively conducted. Korean Patent No. 1196594, for example, discloses a chopping method of chicken breasts in which a chicken breast which has been treated with dipping and dipping is first subjected to a rolling process and then subjected to a chopping process to obtain an effect similar to that obtained by hand- have.

Therefore, it is expected that if a mushroom and a chicken breasts are included in a mushroom and a chicken breasts at the same time to develop a food having excellent palatability, the mushroom and the chicken breasts will be effectively ingested to improve health. However, And cooked chicken broth to eat more effectively at the same time have not been developed yet.

Under these circumstances, the inventors of the present invention have developed a boiled food containing chicken breast and mushroom as a result of intensive researches in order to develop a food having excellent palatability including mushrooms and chicken breasts, and in particular, The present inventors have confirmed that the use of a seasoning liquid containing boiled vegetable oil obtained by boiling vegetables showed better palatability than a simmered food prepared using other types of seasoning liquids.

One object of the present invention is to provide a method for producing a fried food comprising mushrooms and chicken breasts.

It is another object of the present invention to provide a fried food comprising mushrooms and chicken breasts produced by the above method.

The present inventors have been paying attention to the stewed products while carrying out various researches to develop foods having better palatability by using chicken breasts and mushrooms. The stewed product refers to a foodstuff which has been immersed in a seasoning solution and heated to permeate the ingredients of the seasoning solution into the foodstuffs, thereby improving the overall taste of the foodstuffs. The chicken stew and fresh mushroom, which are mainly distributed as frozen foods, , It was expected that these products would satisfy both the ease of cooking and the palatability of these foods.

As a result of various studies to develop a seasoning solution suitable for improving the preference of the boiled products including the chicken breast and mushroom, it has been found that when boiled water obtained by boiling various vegetables in addition to seasoning ingredients is used, (Soy sauce, sweet potato, oligosaccharide, vinegar, etc.) alone can improve the preference of the above-described afforestation product. At this time, the vegetables to be used include onion, green onion, garlic, radish, kelp, ginger and the like.

The fried food including the mushroom and the chicken breast provided by the present invention is a food which has not been known at all so far and was first developed by the present inventor.

In order to achieve the above-mentioned object, the present invention provides, as one embodiment, a method for producing a boiled food comprising mushrooms and chicken breasts.

Specifically, the method for producing the simmered food including the mushroom and the chicken breast of the present invention comprises (a) 60-80% (v / v) boiled water, 10-30% (v / v) Mixing a 7% (v / v) flavor, 5 to 10% (v / v) oligosaccharide and 1 to 3% (v / v) vinegar to obtain a seasoning solution; And (b) adding the obtained seasoning solution to a mixture of mushrooms and chicken breasts, and heating the mixture at a temperature of 90 to 110 DEG C for 1 to 3 hours to prepare a simmered food including mushrooms and chicken breasts .

The term " fried food containing mushrooms and chicken breasts "as used herein means a processed food prepared by processing a mixture of mushroom and chicken breast with a seasoning liquid.

Hereinafter, the method for producing the simmered food including the mushroom and the chicken breast of the present invention will be described in detail in each step.

First, the step (a) is a step of obtaining a seasoning solution. Specifically, the step (a) is a step of boiling various vegetables and obtaining boiled water from the boiled vegetables, and a step of adding seasoning to various boiled water do.

The term " boiled water "as used herein means a liquid component separated from boiled various vegetables. The boiled water may be included in the seasoning liquid to improve the flavor of the seasoning liquid.

In the present invention, the method for obtaining the vegetable boiled water is not particularly limited. For example, various vegetables may be added to purified water, boiled in boiling water, and then the vegetables (solid content) may be removed. As another example, it is possible to use a method of adding purified water, onion, green onion, garlic, radish, kelp, ginger and the like to purified water, heating it at a temperature of 90 to 110 캜 for 1 to 3 hours and then removing vegetables (solid content) 20 to 30 parts by weight: 7 to 13 parts by weight: 3 to 7 parts by weight: 7 to 13 parts by weight: 0.5 to 2 parts by weight: 0.5 to 2 parts by weight: onion, onion, garlic, , Adding the mixture to purified water, heating the mixture at 90 to 110 ° C for 1 to 3 hours, and removing the vegetable (solid content) from the mixture. In the example of the present invention, 500 g of onion, 200 g of onion, 100 g of garlic, 200 g of ginger, 20 g of kelp and 20 g of ginger were added to 2 L of purified water and heated for 2 hours and filtered to remove vegetable boiled water ≪ / RTI >

The term "seasoning liquid " of the present invention means a liquid seasoning used for cooking mushrooms and chicken breasts, in order to produce a simmered food including mushrooms and chicken breasts provided in the present invention.

The ingredients and composition ratio of the seasoning solution provided in the present invention are such that 60-80% (v / v) boiled water, 10-30% (v / v) soy sauce, 1-7% (v / v) , 5 to 10% (v / v) of oligosaccharide and 1 to 3% (v / v) of vinegar. In order to obtain the seasoning solution provided by the present invention, The components may be mixed and then heated, the heating temperature may be a temperature of 90-110 < 0 > C, and the heating time may be 5-15 minutes. In the example of the present invention, 2,000 mL of boiled water, 400 mL of soy sauce, 100 mL of liquorice, 200 mL of oligosaccharide, and 50 mL of vinegar were mixed and heated for 10 minutes to obtain a seasoning solution.

In addition, since the obtained seasoning liquid may contain impurities due to boiling water contained in the seasoning liquid, the step may further include filtering the impurities before use in step (b).

Next, the step (b) is a step of preparing a simmered food including mushrooms and chicken breasts by cooking a mixture of mushrooms and chicken breasts using the obtained seasoning liquid.

The mushroom to be cooked is not particularly limited as long as the mushroom is edible mushroom, but it can be used alone or in combination, for example, mushroom mushroom, mushroom mushroom and mushroom mushroom.

The chicken breasts to be cooked are not particularly limited, but include, for example, frozen chicken breasts preserved and circulated by being frozen at a temperature of -20 ° C to 0 ° C, refrigerated chicken breasts preserved and distributed at 0 ° C to 5 ° C The frozen chicken breast can be cooked in boiling water and then become a cooked chicken breast, which is in the form of a cooled egg. In another example, it can be a homemade chicken breast.

The mixture ratio of each component contained in the mixture of the mushroom to be cooked and the chicken breast is not particularly limited. For example, a mixture of mushroom and chicken breast mixed at 1.5 to 2.0 parts by weight: 0.5 to 1.5 parts by weight may be used . In an embodiment of the present invention, a mixture comprising 800 g of mushroom mushroom, 500 g of Zelmite strand mushroom, 400 g of mushroom mushroom and 1 kg of chicken breast was cooked to produce a stewed food including mushroom and chicken breast.

In the step (b), the heating temperature and the heating time are important factors for determining the flavor of the simmered food including the mushroom and the chicken breast produced by the method of the present invention. For example, when heated to a temperature lower than 90 ° C, the seasoning solution does not sufficiently penetrate the mushroom and chicken breasts, resulting in a decrease in the flavor of the mushroom and chicken breasts. , The liquid component contained in the seasoning solution is exhausted too quickly, a part of the seasoning liquid may be carbonized, and the moisture contained in the mushroom is lost and the mushroom can not maintain its normal shape. As another example, when heated to less than 1 hour, the seasoning solution does not sufficiently penetrate the mushroom and chicken breasts, resulting in a reduced flavor of the mushroom and chicken breasts, and more than 3 hours In case of heating, the liquid component of the seasoning liquid is exhausted, a part of the mushroom and the chicken breast can be carbonized, and the moisture contained in the mushroom is lost, so that the mushroom can not maintain its normal shape. In the examples of the present invention, a seasoning solution was added to a mixture of mushroom and chicken breast, and the mixture was heated at 100 DEG C for 2 hours to prepare a simmered food including mushroom and chicken breasts.

In another aspect, the present invention provides a simmered food comprising mushrooms and chicken breasts produced by the method.

Stewed foods including mushrooms and chicken breasts produced by the above method exhibit excellent preference due to the seasoning used. For example, a comparison of the preference of boiled foods containing various mushrooms and chicken breasts produced using different kinds of seasoning liquids and the boiled foods containing mushrooms and chicken breasts produced by the method of the present invention, It can be confirmed that the mushroom prepared by the method of the present invention and the simmered food including the chicken breast in terms of the salty taste, the sweet taste, the sour taste, the rich taste, the texture and the comprehensive taste are highly preferred. Particularly, the vegetable boiled water contained in the seasoning solution plays a very important role in increasing the preference of the vegetable. The seasoning liquid prepared by using purified water instead of the vegetable boiled water or the seasoning liquid containing the vegetable boiled water in a small amount The mushroom and chicken breasts were relatively lower in preference than the mushroom and chicken breasts prepared by the method of the present invention.

Therefore, it was found that the mushroom prepared by the method of the present invention and the simmered food containing the chicken breast were superior to the simmered food including the mushroom and the chicken breast manufactured by other methods.

The method of the present invention for producing boiled foods containing mushrooms and chicken breasts is capable of producing boiled foods containing mushrooms and chicken breasts that exhibit excellent commercial properties. Therefore, the consumption of mushrooms and chicken breasts and the processed products It can greatly contribute to the improvement of the quality of the product.

FIG. 1 is a graph showing the results of comparing the brix values of the simmered foods including the respective mushrooms and chicken breasts prepared by cooking with four kinds of seasonings.
FIG. 2 is a graph showing the results of comparison of pH values of the simmered foods including the respective mushrooms and chicken breasts prepared by cooking with four kinds of seasoning liquids.
FIG. 3 is a graph showing the results of sensory evaluation of the simmered foods including the mushrooms and chicken breasts prepared by cooking with four kinds of seasoning liquids.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example  1: Manufacture of boiled foods containing mushrooms and chicken breasts

First, the mushroom, Yeltsman mushroom and top mushroom were washed to remove impurities and then trimmed. In other words, the mushroom was cut into 16 equal parts, the mushroom of Zeltmani mushroom was cut into 3 cm size, and the top mushroom was cut into 3 cm size after removing the root.

In addition, the frozen chicken breasts were boiled for 20 minutes in boiling water, cooled, cut to 3 cm size, and hand-picked to 0.8 cm in size.

First, 500 g of onion, 200 g of onion, 100 g of garlic, 200 g of radish, 20 g of kelp and 20 g of ginger were added to 2 L of purified water, and the mixture was heated for 2 hours and filtered to remove solids The vegetable boiled water was obtained. The obtained contents of vegetable boiling water, soy sauce, sweet sake, oligosaccharide, plum extract, vinegar, white sugar, purified salt, garlic, kelp, capsaicin sauce, wheat protein extract and purified water were added in different amounts and heated at 100 ° C for 10 minutes To obtain a seasoning solution (Table 1).

Composition of seasoning liquid material Seasoning liquid A Seasoning B Seasoning liquid C Seasoning solution D Vegetable boiled water (mL)
Purified water (mL)
Soy (mL)
Taste (mL)
Oligosaccharide (mL)
Plum liquid (mL)
Vinegar (mL)
White sugar (g)
Refined salt (g)
Garlic (g)
Kelp (g)
Capsaicin source (g)
Wheat Protein Extract (g) 2,000
-
650
100
200
-
50
-
-
-
-
-
- -
1300
1300
100
200
100
-
-
-
-
-
-
- 2,000
-
550
100
200
100
50
-
-
-
-
-
- -
1600
900
-
300
-
-
50
50
25
55
5
15

800 g of the above prepared fresh mushroom, 500 g of Zeltman strand mushroom, 400 g of mushroom, and 1 kg of a chicken breast were added to each prepared seasoning liquid and heated at 100 ° C for 2 hours to prepare a mushroom and chicken breast Were prepared.

Example  2: Characterization of Stewed Foods Including Mushrooms and Chicken Breast

The brix and pH of the mushroom and chicken breasts prepared by cooking with the four kinds of seasoning solution in Example 1 were measured and compared.

Example  2-1: Briggs ( brix ) analysis

The brix was measured and compared to the simmered foods containing the respective mushrooms and chicken breasts prepared by cooking with four kinds of seasonings in Example 1 (Table 2 and Fig. 1). FIG. 1 is a graph showing the results of comparing the brix values of the simmered foods including the respective mushrooms and chicken breasts prepared by cooking with four kinds of seasonings.

Briggs of stewed foods including mushrooms and chicken breasts Stewed food samples containing mushrooms and chicken breasts Briggs Samples cooked with seasoning liquid A
Samples cooked with seasoning solution B
Samples cooked with seasoning solution C
Samples cooked with seasoning solution D 16.83 ± 0.03
24.23 + 0.03
18.00 0.10
17.30 ± 0.10

As shown in Table 2 and FIG. 1, the Bricks of the simmered foods including the respective mushrooms and chicken breasts cooked with the four kinds of seasoning liquids were measured. As a result, the Bricks of the simmered meal cooked with the seasoning solution B showed the highest value, It was confirmed that Briggs cooked with seasoning liquid A showed the lowest value.

Example  2-2: pH analysis

The pH was measured and compared among the simmered foods containing the mushrooms and chicken breasts prepared by cooking with the four seasoning liquids in Example 1 (Table 3 and FIG. 2). FIG. 2 is a graph showing the results of comparison of pH values of the simmered foods including the respective mushrooms and chicken breasts prepared by cooking with four kinds of seasoning liquids.

PH of boiled foods including mushrooms and chicken breasts Stewed food samples containing mushrooms and chicken breasts pH Samples cooked with seasoning liquid A
Samples cooked with seasoning solution B
Samples cooked with seasoning solution C
Samples cooked with seasoning solution D 5.11 + 0.03
5.20 ± 0.10
4.63 ± 0.10
4.25 + 0.03

As shown in Table 3 and FIG. 2, the pH of the boiled foods including the mushrooms and the chicken breasts cooked with the four kinds of seasoning liquids was measured. As a result, the pH of the boiled foods cooked with the seasoning liquid B showed the highest value, It was confirmed that the pH of the simmered dish cooked with seasoning solution D showed the lowest value.

Example  3: Sensory evaluation of boiled foods including mushrooms and chicken breasts

The results of the study were as follows: 8 items (appearance, flavor, salty taste, sweetness, sourness, richness, texture and general taste) of the mushroom and chicken breasts prepared by cooking with four kinds of seasonings in Example 1 ), And the sensory evaluation was carried out by the 9 point scale method (9 points is very good, 7 points are good, 5 points are normal, 3 points are worse, 1 point is very bad) (Table 4 and Fig. 3). FIG. 3 is a graph showing the results of sensory evaluation of the simmered foods including the mushrooms and chicken breasts prepared by cooking with four kinds of seasoning liquids.

Sensory evaluation of boiled foods including mushrooms and chicken breasts Survey item Stewed food samples containing mushrooms and chicken breasts cooked with seasoning Seasoning liquid A Seasoning B Seasoning liquid C Seasoning solution D Exterior
incense
Salty taste
sweetness
Sour taste
Richness
Texture
Overall likelihood 8.67 ± 0.71
8.44 ± 0.73
8.11 ± 0.78
8.56 ± 0.73
8.44 ± 0.73
8.67 ± 0.71
8.44 ± 0.88
8.56 ± 0.53 8.00 ± 1.32
8.00 ± 1.00
6.78 ± 2.11
7.44 ± 1.42
7.44 ± 1.33
7.89 ± 1.17
8.22 ± 1.09
7.67 ± 1.00 7.78 + - 0.97
6.67 ± 1.12
7.11 ± 1.90
7.22 ± 1.56
6.89 ± 2.03
7.22 ± 1.79
7.89 ± 1.27
7.22 ± 1.56 6.56 ± 2.13
5.89 ± 2.47
6.22 + 1.56
6.44 ± 2.07
5.78 ± 1.86
6.44 ± 2.24
7.00 ± 1.32
6.11 + 1.45

As shown in Table 4 and FIG. 3, it was evaluated that the boiled foods including the mushrooms and chicken breasts cooked with seasoning liquid A were significantly better than the other boiled foods in all of the eight survey items. Next, as the seasoning liquid B Stewed foods, including cooked mushrooms and chicken breasts, gained an excellent reputation. For the salty taste, the boiled foods containing the mushrooms and chicken breasts cooked with seasoning solution B were evaluated lower than the boiled foods containing the mushrooms and chicken breasts cooked with seasoning solution C, And it was found that it was too salty. The sour taste of mushroom and chicken breast prepared with seasoning liquid A having a relatively low pH, which is different from the result of Table 3, is included in mushroom and chicken breast prepared with seasoning liquid B having relatively high pH , And it was confirmed that appropriate acidity could improve the evaluation of sour taste.

Claims (8)

(a) 60-80% (v / v) boiled water, 10-30% (v / v) liver, 1-7% (v / v) By weight of oligosaccharide and 1 to 3% (v / v) of vinegar to obtain a seasoning liquid; And
(b) adding the obtained seasoning solution to a mixture of mushrooms and chicken breasts, and heating the mixture at a temperature of 90 to 110 DEG C for 1 to 3 hours to prepare a simmered food containing mushrooms and chicken breasts ≪ / RTI > and a chicken breast.
The method according to claim 1,
The boiled water of step (a) is prepared by adding a mixture of onion, green onion, garlic, radish, kelp and ginger to purified water, heating it at 90 to 110 ° C for 1 to 3 hours, How it is.
3. The method of claim 2,
The mixture ratio of onion, onion, garlic, radish, kelp and ginger is 20 to 30 parts by weight: 7 to 13 parts by weight: 3 to 7 parts by weight: 7 to 13 parts by weight: 0.5 to 2 parts by weight: 0.5 to 2 parts by weight How it is.
The method according to claim 1,
The method further comprises the step of filtering and removing the impurities before applying the seasoning liquid obtained in step (a) to step (b).
The method according to claim 1,
Wherein the mushroom of step (b) is any one selected from the group consisting of mushroom mushroom, mushroom mushroom, mushroom, and combinations thereof.
The method according to claim 1,
Wherein the chicken breast in step (b) is a frozen chicken breast, a chilled chicken breast, or a cooked chicken breast.
The method according to claim 1,
Wherein the mixing ratio of the mushroom and the chicken breast contained in the mixture of step (b) is 1.5 to 2.0 parts by weight: 0.5 to 1.5 parts by weight.
9. A fried food product comprising a mushroom and a chicken breast produced by the method of any one of claims 1 to 8.

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