KR20180122823A - Spread type processed foods using foie gras and chicken breasts, composition thereof and manufacturing method thereof - Google Patents

Abstract

The present invention relates to spread-type processed food using foie gras and chicken breast, a composition thereof, and a manufacturing method thereof. According to the present invention, foie gras and chicken breast are manufactured as spread-type processed food such as butter and jam to be easily spread on bread and the like which are preference food so as to be easily ingested. Fish smells and distinctive odors of foie gras are effectively eliminated so that people of all ages can easily ingest. Also, the processed food contains abundant proteins and vitamins to help developing a brain of a growing child and prevent various diseases, thereby promoting health of people.

Description

TECHNICAL FIELD [0001] The present invention relates to a spread type processed food using a foie gras and a chicken breasts, a composition thereof, and a method for producing the same,

The present invention relates to spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a preparation method thereof, and more particularly to a spread type processed food using foie gras And spreads in the form of a spread in the form of a favorite food such as bread, so that it can be easily ingested without any sense of irritation by effectively removing smell and odor of the foie gras, The present invention relates to a spread type processed food using a foie gras and a chicken breast, a composition thereof, and a preparation method thereof, which can promote the development of the brain of a growing child and the prevention of various diseases by promoting the public health due to the abundant protein and various vitamins .

In general, foie gras is a French word for duck or goose liver, which is known as one of the world's three great delicacies. These foie gras, including France, are rich in buttery flavors and flavors in Europe, and a variety of dishes and processed foods based on them are introduced.

Foie gras mainly use ducks in terms of price. Duck liver contains rich proteins that act as a catalytic material for amino acids and various chemical reactions in the cell to promote health. It also contains vitamins A and E to enhance resistance, lower harmful LDL cholesterol levels, and provide beneficial HDL Increase cholesterol levels to prevent cardiovascular disease. It also contains a large amount of iron and manganese to prevent iron deficiency anemia, reduce the resistance to diseases, reduce fatigue and headache, strengthen the bones with calcium and manganese intake for growing children, Respectively.

As such, Foie gras is a high-end dish, and due to its efficacy and flavor, various recipes have been developed, making it one of the three delicacies with caviar and truffle (truffle). However, despite the wide variety of recipes developed, Foie gras still has limitations in applying to a wide variety of processed foods, which are not only ordinary food but also children's favorite food, because it is difficult to effectively remove the smell and smell of fish from ducks.

Accordingly, a method of removing spots and peculiar odors by injecting spices into the liver has been proposed in Korean Patent Laid-Open No. 10-2009-0114804, Korean Patent Publication No. 10-2002-0053210, Korean Patent No. 10-1334087 There was a bar. In particular, Korean Patent Registration No. 10-1334087 proposes a method for removing the fishy smell and odor of ducks by injecting herbal medicines such as Angelica japonica, Sansa, and Omija in place of spice.

However, in the manufacturing method proposed in Korean Patent Laid-Open No. 10-2009-0114804, Korean Patent Laid-open No. 10-2002-0053210, and Korean Patent No. 10-1334087, the duck-shaped ducks are simply mixed with spices or herbal medicines There was a problem that the peculiar flavors of spices and herbicides could not penetrate deeply into the inside of the ducks and were only absorbed on the outer surface of the ducks as the cooking was done by removing smell and smell from the ducks.

Therefore, when the processed food is prepared by the manufacturing method according to the prior art, the fishy smell and the smell that have been latent in the inside of the duck are released during the chewing process of the processed food, resulting in discomfort and rejection, And women feel a strong sense of rejection due to the smell and smell of fish between them, and there was a limit to applying the Foiegra to processed foods in the form of spreads, such as butter and jam, which are eaten on bread.

KR 10-1334087 B1, 2013. 11. 22. KR 10-2002-0053210 A, 2002. 07.05. KR 10-2009-0114804A, Nov. 04, 2009.

Accordingly, the present invention has been proposed in order to solve the problems of the prior art, and it is intended to provide a method for improving the brain development and growth of children in growing age, preventing various diseases through immunity enhancement, It is manufactured to be processed food so that it can be easily ingested by spreading form such as butter or jam etc. to the bread (sandwich) preferred by children by effectively eliminating the peculiar smell (odor) and providing food A spread type processed food using agra and chicken breasts, a composition thereof, and a manufacturing method thereof.

In order to accomplish the above object, the present invention provides a method for producing a flavor enhancer comprising 9-14% by weight of duck, 38-50% by weight of chicken breasts, 10-14% by weight of butter, 17-23% by weight of fresh cream, 1.3-1.6% To 7% by weight of the total weight of the composition and the remainder is filled with an additive and purified water.

Further, it may further comprise 1.4 to 1.6% by weight of finely ground ginseng or 7 to 9% by weight of honey.

The additive may further include 0.8 to 1.0 wt% of sugar, 0.8 to 1.0 wt% of salt, 0.2 to 0.4 wt% of pepper, 0.17 to 0.18 wt% of phosphate and 0.01 to 0.03 wt% of antioxidant.

Further, the present invention provides a method for producing a duck-shaped duck, comprising the steps of: (a) washing a duck-shaped duck in running water to remove secretions; (b) dicing the agglomerate dices to a uniform size; (c) dipping the diced ducks in a marinade mixed with 5 g of garlic and 20 ml of shochu for 50 to 80 minutes to remove the first gland; (d) vacuum packing the raw chicken breasts and beading at 50 to 80 ° C for 20 to 50 minutes; (e) Washing the marinated ducks with clean water, adding 50 ml of soju to the marinated ducks, and washing the marine ducks with the flannel method at a temperature of 78 ° C to 110 ° C for 5 to 10 minutes; And (f) from 9 to 14% by weight of ducks cooked by the flange method, from 38 to 50% by weight of the chicken bead, from 10 to 14% by weight of butter, from 17 to 23% by weight of fresh cream, from 1.3 to 1.6% , 5 to 7% by weight of cassava powder, and an additive and purified water to a blender to finely grind the processed food to produce spread type processed foods. The manufacture of spread type processed foods using foie gras and chicken breasts ≪ / RTI >

Between the steps (a) and (b), the pseudo-decontamination liquid mixed with 20 ml of soju, 5 g of liver garlic and 10 ml of citron juice is injected into the inside of the duck using a syringe, and the duck liver is placed in a steamer, And the ducks are rotated at 100 to 300 RPM for 1 to 2 minutes to spread the deodorizing solution injected between the ducks evenly into the inside of the ducks The method comprising the steps of:

The present invention also provides a processed food prepared by the above-described method for producing a spread type processed food using the foie gras and the chicken breast.

As described above, the present invention relates to a method for producing foie gras and chicken breasts as a processed food which can be easily ingested by spreading the foie gras and chicken breast in a spread form, such as bread or sandwich, which is a favorite food such as butter and jam, It is effective to remove the fishy smell and odor (odor) of Foiegra by dyed and cooked after dicing into size, so that it can be easily ingested without any sense of irritation by all ages and adults. Due to rich protein and various vitamins, It is possible to promote the public health by preventing various diseases.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process flow chart showing a method of manufacturing a processed food according to an embodiment of the present invention; Fig.

The processed food according to the present invention contains foie gras and chicken breast as main ingredients, and the main ingredients include butter, fresh cream, brandy, cassava powder and additives. At this time, the foie gras uses duck liver, and the additives include sugar, salt, pepper, phosphate and antioxidant.

In addition, the processed food according to the present invention may further contain raw ginseng to double flavor.

In the processed food according to the present invention, honey may be used instead of sugar in the additive.

The content of the ducks is 9 to 14% by weight, preferably 11 to 13% by weight. When the content of the ducks is less than 9% by weight, the texture (spreadability) and overall acceptability are low due to the relatively large amount of chicken breasts, and when the content exceeds 14% by weight, The step of removing the odor to remove the characteristic odor is complicated and takes a long time, which not only requires a long cooking time, but also has a low overall acceptability.

The content of the chicken breast is 38 to 50% by weight. Preferably 41 to 46% by weight. When the content of the chicken breasts is less than 38% by weight, the content of the ducks increases relative to the chicken breasts, and the odor removing step for removing the fishy smell and the fishy smell of the ducks is complicated and long, However, when the content exceeds 50% by weight, the mouthfeel and overall acceptability of the chicken breast is low due to the brisk texture of the chicken breast.

The content of butter is preferably 10 to 14% by weight, more preferably 11 to 13% by weight, the whipped cream content is preferably 17 to 23% by weight, and the content of butter is preferably 17 to 23% by weight. By weight is 19 to 22% by weight. When the content of the butter is less than 10% by weight, the texture and overall acceptability are low, and when the content is more than 14% by weight, the overall taste is low due to the tastes. When the content of the fresh cream is less than 17% by weight, the texture and overall acceptability are low, and when the content exceeds 23% by weight, the flavor that is felt like the butter is felt strongly, and the overall preference is low.

The above-mentioned cassava powder contains a large amount of vitamin C, which helps to absorb iron powder, and at the same time, the content of dietary fiber And it is added for the purpose of softening the texture. The content is 5 to 7% by weight.

As the additive, the content of the sugar and the salt is 0.8 to 1.0 wt%, and the content of the pepper is 0.2 to 0.4 wt%. The phosphate and the antioxidant are additives added to the effect of inhibiting microbial growth and preventing oxidation, wherein the content of the phosphate is 0.17-0.18 wt%, and the content of the antioxidant is 0.01-0.03 wt%.

The raw ginseng is finely ground ginseng, and its content is 1.4 to 1.6% by weight.

On the other hand, when sugar is replaced with honey in the additive, the content of the honey is 7 to 9% by weight.

Hereinafter, a method of manufacturing a processed food according to an embodiment of the present invention will be described with reference to FIG.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow chart illustrating a method of manufacturing a spread type processed food using a foie gras and a chicken breast according to an embodiment of the present invention. As shown in FIG. 1, a method of manufacturing a processed food according to an embodiment of the present invention A cleaning step ST1, a dipping step ST2, a pre-processing step ST3, a cooking step ST4, a mixing and crushing step ST5, and a filtering and refrigeration step ST6.

Care stage ( ST1 )

Prepare duck liver in lump form with foie gras. Ducks are washed in running water and ducks are ducked to a certain size after cleansing off secreted secretions from ducks. At this time, it is preferable that the dicing is diced to a size of about 1 cm x 1 cm so that marinade penetrates evenly into the inside of the ducks in the first stage of the gypsum-removing step so as to effectively remove fishy smell and peculiar smell .

Meanwhile, in order to maximize the removal efficiency of the gypsum before dicing the ducks into a uniform size, the gypsum-removing liquid mixed with soju, liver garlic and citron liquid is injected into the inside of the ducks using a syringe, The ducks are placed in a steamer and steamed for 1 to 2 minutes in a medium flame. The ducks are softened and then rotated for 1 to 2 minutes using a rotating device (not shown) so that the deodorizing solution injected into the ducks spreads evenly inside the ducks. do.

At this time, the ducklings are steamed in a steamer only so that the surface of the ducklings is not ripped so that the surface of the ducklings is prevented from leaking out. At the time of rotation using the rotary device, the ducklings are carried out at low speed so as not to break the ducklings. For example, 100 to 300 RPM per minute. As the rotating device, for example, a blender or the like with blades removed may be used.

Stable stage ( ST2 )

Ducks diced to a certain size are firstly removed by using a marinade mixed with soju and liver garlic to remove fishy smell and distinct smell from ducks. In this case, in the first stage of removing odor, the ducks are diced to a uniform size, and marinade is used to remove the odor, so that the marinade penetrates evenly into the inside of the duck-shaped ducks, Can be effectively removed.

Preprocessing step ( ST3 )

The chicken breast, which is the main ingredient, is packed in a vacuum and sous-vide for a certain time at a certain temperature. At this time, the supbid is performed so as to have a soft and spreadable texture of the chicken breast. Afterwards, rinse the marinated ducks in clean running water.

Cooking step ( ST4 )

The marinated ducks are cooked to remove the second gland. At this time, in order to remove the second gypsum-removing step, 50ml of shochu is cooked by flambee method so as not to break the diced duck. The Flanve cooking method can be performed by heating the soju and cooking the duck liver, thereby removing the odor between the duck and the alcohol.

Mixing and grinding steps ( ST5 )

The bevelled chicken breasts and cooked ducks are mixed with butter, cream, brandy, cassava powder, and additives in a blender. At this time, the additive includes sugar, salt, pepper, phosphate and an antioxidant. Further, the raw ginseng can be finely ground and then further introduced into the blender. You can also use honey instead of sugar.

The butter and fresh cream are added for a soft texture. The phosphate and the sulfating agent are added for the purpose of inhibiting microbial growth and preventing oxidation, and the brandy is added for the smell and smell of fish in the ducks. And the cassava powder contains a large amount of vitamin C, which helps the absorption of iron and at the same time helps dietary fiber rich in dietary fiber. It is added to soften the texture.

Filtration and refrigeration steps ( ST6 )

Blended processed food is sifted into a sieve and stored in a refrigerator at a constant temperature.

Example 1

The ducks were washed with flowing water and dewatered to a size of 1 cm × 1 cm. The ducks of 30 to 40 g were diced to a size of 1 cm × 1 cm. Then, the diced whole was ducked with marigin mixed with 5 g of garlic and 20 ml of shochu The ducks are dyed for a total of 200 g for 50 to 80 minutes, preferably 60 minutes, to eliminate the fishy smell and odor of the firstly ducked ducks, that is, odors between ducks.

Then, the raw chicken breasts are packed in a vacuum and subjected to bead (low-temperature cooking) at 50 to 80 DEG C, preferably 62 DEG C for 20 to 50 minutes, preferably 35 minutes. After washing the marinated ducks with clean water, add 50ml of soju to the marinated ducks and cook the marinaded ducks at 78 ℃ ~ 110 ℃ for 5 ~ 10 minutes.

Subsequently, sugar, salt, pepper, phosphate, and antioxidant were added to the blender by using a beaded chicken breast, duck liver prepared by the method of Flanve, butter, cream, brandy, cassava powder and additives, To produce spread type processed food.

In this case, the amount (g) and the compounding ratio (% by weight) of the processed food in the mixing and pulverizing step are shown in Table 1 below.

Raw material name

Input (g)
Compounding ratio (% by weight) Duckling 40 12.02 chicken breast 150 45.09 butter 40 12.02 whipping cream 70 21.04 Sugar 3 0.90 Salt 3 0.90 pepper One 0.30 phosphate 0.6 0.18 Antioxidant 0.06 0.02 brandy 5 1.50 Cassava powder 20 6.01
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Then, the prepared processed food is sifted into a sieve and stored in a refrigerator at a constant temperature.

Example 2

(G) and compounding ratio (% by weight) to the composition of the processed food in the mixing and pulverizing step were prepared in the same manner as in Example 1, as shown in Table 2 below.

Raw material name

Input (g)
Compounding ratio (% by weight) Duckling 40 11.85 chicken breast 150 44.42 butter 40 11.85 whipping cream 70 20.73 Sugar 3 0.89 Salt 3 0.89 pepper One 0.30 phosphate 0.6 0.18 Antioxidant 0.06 0.02 brandy 5 1.48 Cassava powder 20 5.92 Raw ginseng 5 1.48
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Example 3

(G) and compounding ratio (% by weight) to the composition of the processed food in the mixing and pulverizing step were prepared in the same manner as in Example 1, as shown in Table 3 below.

Raw material name

Input (g)
Compounding ratio (% by weight) liver 40 11.12 chicken breast 150 41.71 butter 40 11.12 whipping cream 70 19.46 honey 30 8.34 Salt 3 0.83 pepper One 0.28 phosphate 0.6 0.17 Antioxidant 0.06 0.02 brandy 5 1.39 Cassava powder 20 5.56
Purified water

-
When the total mixing ratio is less than 100% by weight, the rest is filled with purified water

Example 4

The same procedure as in Example 1 was carried out except that before the ducks were diced, the puddle-removing liquid mixed with 20 ml of shochu, 5 g of liver garlic and 10 ml of citron liquid was injected into the ducks using a syringe, The ducks to which the remover was injected were put in a steamer and steamed for 1 to 2 minutes at a middle flame so that the surface of the ducks would be ripe so as not to leak out the odor removal liquid. The duck was rotated at 100 to 300 rpm for 1 to 2 minutes using a rotary device, So that the odor elimination liquid injected into the space is spread evenly inside the ducks.

Comparative Example 1

(ST2), a preprocessing step (ST3), a cooking step (ST3), a dipping step (ST3) and a dipping step (ST3) in the same manner as in any of the first to third embodiments, (ST4), mixing and pulverization step (ST5), filtration and refrigeration step (ST6).

Comparative Example 2

(ST2), a pretreatment step (ST3), a cooking step (ST4), a mixing and grinding step (ST5) without dicing into a uniform size in the same manner as in Example 4, , Filtration and refrigeration step (ST6) were sequentially carried out to prepare a processed food.

Comparative Example 3

A processed food was prepared in the same manner as in any of Examples 1 to 3, except that the steamed cooking method was used instead of the Purebred method in the second gypsum stage of the dredged stage (ST2).

Comparative Example 4

The processed food was prepared in the same manner as in Example 4 except that the steamed cooking method was used instead of the Purebred method in the secondary gypsum stage of the blanched stage (ST2).

Comparative Example 5

A processed food was prepared in the same manner as in any of Examples 1 to 3 except that no brandy was added in the mixing and pulverizing step (ST5).

Comparative Example 6

A processed food was prepared in the same manner as in Example 4 except that the brandy was not added in the mixing and grinding step (ST5).

Sensory test

The processed foods prepared in the examples and comparative examples were sampled by 10 adults, and the sensory evaluation was carried out by the 9-point scale method. The average values were obtained and the results are shown in Table 2 below.

- Fishy smell (odor): 1 point = Very strong, 9 points = No.

- texture (rubbing): 1 point = very bland, 9 points = very soft.

- Overall sign: 1 point = very bad, 9 points = very good.

Fishy smell Texture Comprehensive likelihood Example 1 8.43 8.34 8.41 Example 2 8.54 8.35 8.46 Example 3 8.57 8.40 8.45 Example 4 8.75 8.48 8.52 Comparative Example 1 6.54 7.56 7.03 Comparative Example 2 6.72 7.78 7.34 Comparative Example 3 6.84 7.34 7.02 Comparative Example 4 7.02 7.42 7.25 Comparative Example 5 7.12 7.34 7.24 Comparative Example 6 7.32 7.42 7.37

As shown in the above Table 4, the processed foods prepared by the manufacturing methods of Examples 1 to 4 of the present invention had fishy smell, texture (wettability) and overall acceptability as compared with Comparative Examples 1 to 6 . In particular, it was confirmed that when the dipping and dipping step were performed, the removal efficiency of the fishy smell and the smell was superior to the ducking and dipping method in the ducks. In addition, as in Example 4, as in Example 4, the odor elimination liquid was injected through a syringe and then steamed in the middle, and then rotated by the rotary body to uniformly spread the odor elimination liquid. Texture and overall acceptability.

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 disclosed exemplary embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (6)

And the remaining portion comprises 9 to 14% by weight of duck, 38 to 50% by weight of chicken breast, 10 to 14% by weight of butter, 17 to 23% by weight of fresh cream, 1.3 to 1.6% by weight of brandy and 5 to 7% by weight of cassava powder, A composition of spread type processed foods using foie gras and chicken breasts filled with additives and purified water.
The method according to claim 1,
Wherein the composition further comprises 1.4 to 1.6% by weight of finely ground ginseng or 7 to 9% by weight of honey.
3. The method according to claim 1 or 2,
Wherein the additive comprises 0.8 to 1.0 wt% of sugar, 0.8 to 1.0 wt% of salt, 0.2 to 0.4 wt% of pepper, 0.1 to 0.18 wt% of phosphate, and 0.01 to 0.03 wt% of antioxidant. Compositions of spread type processed food using breast.
(a) washing the duck-shaped ducks in running water to remove secretions;
(b) dicing the agglomerate dices to a uniform size;
(c) dipping the diced ducks in a marinade mixed with 5 g of garlic and 20 ml of shochu for 50 to 80 minutes to remove the first gland;
(d) vacuum packing the raw chicken breasts and beading at 50 to 80 ° C for 20 to 50 minutes;
(e) Washing the marinated ducks with clean water, adding 50 ml of soju to the marinated ducks, and then removing the second step by cooking with the flange method at a temperature of 78 ° C to 110 ° C for 5 to 10 minutes ; And
(f) 9 to 14% by weight of ducks cooked by the flange method, 38 to 50% by weight of the chicken bead, 10 to 14% by weight of butter, 17 to 23% by weight of fresh cream, 1.3 to 1.6% 5 to 7% by weight of cassava powder, and additive and purified water into a blender to finely grind the processed food to produce a spread type processed food;
The method of manufacturing a spread type processed food using the foie gras and the chicken breast.
5. The method of claim 4,
Between the step (a) and the step (b)
It is recommended to use a syringe to inject the pesticide residue mixed with 20 ml of shochu, 5 g of liver garlic and 10 ml of citron liquid into the inside of the duck, and put the duck liver in a steamer so that the surface of the duck is ripe, Further comprising the step of rotating the ducks at 100 to 300 RPM for 1 to 2 minutes so that the deodorizing solution injected between the ducks is evenly distributed to the inside of the ducks after steaming for 2 minutes. A method of producing a spread type processed food using the method.
A processed food prepared by the method of manufacturing spread type processed foods using the foie gras and chicken breasts according to claim 4 or 5.

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