KR20190005505A - A steamed chicken source - Google Patents
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- KR20190005505A KR20190005505A KR1020170086251A KR20170086251A KR20190005505A KR 20190005505 A KR20190005505 A KR 20190005505A KR 1020170086251 A KR1020170086251 A KR 1020170086251A KR 20170086251 A KR20170086251 A KR 20170086251A KR 20190005505 A KR20190005505 A KR 20190005505A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 찜닭 소스에 관한 것으로서, 보다 상세하게는 일반적인 찜닭소스에 닭비린내 제거 성분과 점도 보강 성분이 더 추가되어 완성된 찜닭에서 닭 특유의 비린내가 제거되고 소스의 점도가 상승되어 소스가 닭 표면에 잘 부착되고, 내부에 잘 스며드는 찜닭 소스에 관한 것이다. The present invention relates to a steamed chicken sauce, and more particularly, to a common steamed chicken sauce, a chicken intestine removal component and a viscosity reinforcement ingredient are further added to remove the fish-specific fermented chicken from the finished steamed chicken, To a steamed chicken sauce which is well adhered to the inside of the steamed chicken sauce.
식품업계는 기존 시장의 한계성을 인식하여 기능성 식품 쪽으로 제품개발을 강화하고 있는 추세이며, 소비자들도 소득증대와 건강에 대한 관심증가로 기능성 식품에 대한 소비가 계속 증대되고 있어 식품업체와 소비자들의 요구가 부합되어 기능성 식품 시장은 계속해서 성장하고 있다.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.
그러나, 관심증가와 함께 많은 문제점들도 나타나고 있는데 가장 큰 문제점은 효능검증이나 구체적인 과학적 규명 없이 기능성 식품이 생산된다는 점이다. 또한 경제성장과 식생활의 서구화로 인한 식생활 환경의 변화는 관상동맥 질환, 퇴행성 뇌질환, 고혈압, 당뇨, 암 등을 일으키는 주원인으로 알려져 있으며 이를 예방하기 위한 여러 가지 식이요법들이 권장되고 있으므로 이런 측면에서 국내 전통식품을 활용한 기능성 재료에 의한 건강 기능 항진 효능 연구에 많은 관심이 요구된다. 그러나, 아직까지 우리나라의 경우 전통식품을 활용한 기능성 식품 재료들에 대한 과학적 기전 연구는 아직 미비한 상태이다.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.
한편, 닭고기는 먹기에 좋을 뿐만 아니라 영양적으로도 많은 효과가 있는 것으로 알려져 있다. 즉, 닭고기에는 불포화 지방산과 리놀레산이 함유되어 있어 암 예방은 물론 동맥경화, 심장병 등 병에도 효과가 있으며, 다른 육류에 비해 단백질 함량이 높고 소화가 잘 되므로 임산부에게 좋은 영양식이 된다. 또한 콜라겐 성분은 젊은 여성들의 피부미용에 좋으며, 단백질이 풍부하게 함유되어 있어 두뇌 성장을 돕고 세포조직을 생성하며 각종 질병을 예방한다. 아울러 섬유질이 가늘고 연하여 어린이, 노인, 환자에게 좋으며, 근육섬유는 지방이 적어 다이어트하는 사람에게 좋으며 소화 흡수도 잘된다.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.
이러한 닭고기는 맛이 담백하고 고영양가 식품이면서 대량 사육이 용이하기 때문에 동서양을 망라하고 사람들에게 가장 사랑받는 기호식품으로 자리잡고 있다. 최근에는 닭이나 오리를 이용한 요리방법도 국가와 기후풍속에 따라서 수없이 많이 개발되었고 또한 소개되었다. 찹쌀과 마늘, 대추, 인삼등을 넣고 오래 동안 끓여 만든 삼계탕은 누구나 좋아하는 여름철 보양식이라 할 수 있다. 또한, 닭고기는 삼계탕 뿐만아니라 치킨, 양념통닭 등으로 많이 애용되고 있으며, 더욱 다양하고 새로운 맛이 요구되고 있으며 이러한 맛을 개발하기 위한 다양할 연구가 계속되고 있다.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.
이와 관련하여, 일반적으로 육류나 생선 등은 그 특유의 냄새를 제거하고 육류를 부드럽게 하기 위하여 각종 양념장이 혼합된 소스가 사용되고 있는데, 종래의 육류 요리용 양념장의 대표적인 예로, 국내특허공개 제1993-0017504호의 종합 양념장은 마늘, 양파, 파, 생강을 주성분으로 하는 양념장이 공개되어 있으며, 국내특허공개제1996-0016753호의 닭고기용 양념장은 마늘, 양파, 파 외에 당귀와 감초를 약간 첨가시키는 기술이 공개되어 있다.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.
그러나, 상기와 같은 기술들은 모두 닭 특유의 비린내를 없애기 위하여 마늘, 양파, 파 등을 주로 사용한 것에 불과하다. 또한, 삶은 닭에 온갖 채소와 양념을 섞어 졸이는 찜닭의 경우, 양념 소스가 닭 고기에 깊이 스며들어야 더욱 맛있는 찜닭을 제조할 수 있는데, 종래와 같은 양념장은 닭 고기 내부에 잘 스며들지도 않을 뿐만 아니라 깊이 스며들지도 않는 단점이 있다.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 if the seasoned sauce deeply penetrates into the chicken meat. In addition, the conventional sauce does not permeate well inside the chicken meat There is a drawback that it does not penetrate deeply.
본 발명이 해결하고자 하는 기술적 과제는 일반적인 찜닭소스에 닭비린내 제거 성분과 점도 보강 성분이 더 추가되어 완성된 찜닭에서 닭 특유의 비린내가 제거되고 소스의 점도가 상승되어 소스가 닭 표면에 잘 부착되고, 내부에 잘 스며드는 찜닭 소스를 제공하는 것이다. The present invention has been made to solve the problems of the prior art by adding chicken intestinal removal component and viscosity reinforcement component to a common steamed chicken sauce, removing the fish-specific fermented chicken from the finished steamed chicken, increasing the viscosity of the sauce, , And a steaming chicken sauce well penetrated inside.
전술한 기술적 과제를 해결하기 위한 본 발명에 따른 찜닭 소스는, 삶은 닭을 첨가하여 졸이는 방법으로 찜닭을 조리하는 찜닭 소스에 있어서, 닭비린내 제거 성분과 점도 보강 성분 및 색상 강화 성분이 더 포함되는 것을 특징으로 한다. According to an aspect of the present invention, there is provided a steamed chicken sauce for cooking a steamed chicken by adding boiled chicken to the steamed chicken sauce, .
그리고 본 발명에서 상기 닭비린내 제거 성분은, 커피 또는 칡 발효액인 것이 바람직하다. In the present invention, it is preferable that the component removed in the fish meat be coffee or a fermentation broth.
또한 본 발명에서 상기 점도 보강 성분은, 옥수수 전분 또는 단호박인 것이 바람직하다. In the present invention, the viscosity-enhancing component is preferably corn starch or pumpkin.
본 발명의 찜닭 소스를 사용하여 찜닭 요리를 수행하면, 일반적인 찜닭소스에 닭비린내 제거 성분과 점도 보강 성분이 더 추가되어 완성된 찜닭에서 닭 특유의 비린내가 제거되고 소스의 점도가 상승되어 소스가 닭 표면에 잘 부착되고, 내부에 잘 스며드는 특유의 효과를 달성할 수 있다. When the steamed chicken is cooked using the steamed chicken sauce according to the present invention, a common steamed chicken source is further added with a component for removing the fishy smell and a component for enhancing the viscosity, so that the intact smoked chicken is removed from the finished steamed chicken and the viscosity of the sauce is raised. It is possible to achieve a unique effect of being well adhered to the surface and penetrating well into the inside.
이하에서는 본 발명의 구체적인 실시예를 구체적으로 설명한다. Hereinafter, specific examples of the present invention will be described in detail.
본 실시예에 따른 찜닭 소스는 닭비린내 제거 성분, 점도 보강 성분 및 색상 강화 성분이 일반적인 찜닭 소스에 더 추가된다. 여기에서 일반적인 찜닭 소스는 시중에서 일반적으로 알려진 찜닭 소스 레시피를 채용할 수 있으며, 이에 대한 상세한 설명은 생략한다. A steamed chicken sauce according to the present embodiment is further added to a common steamed chicken source as a chicken intestine removal component, a viscosity enhancing ingredient and a color enhancing ingredient. Here, the common steamed chicken sauce may employ a steamed chicken sauce recipe commonly known in the market, and a detailed description thereof will be omitted.
한편 본 실시예에서 상기 닭비린내 제거 성분은 삶은 닭에서 발생하는 닭 특유의 비린내를 제거하는 기능을 수행한다. 이러한 닭비린내는 제거되지 않으면 찜닭 섭취시에 식감을 저해하는 요소로 작용한다. 구체적으로 상기 닭비린내 제거 성분은 커피 또는 칡 발효액인 것이 바람직하다. 이 커피 또는 칡 발효액은 각각 독립적으로 사용될 수도 있지만, 혼합되어 사용될 수도 있다. Meanwhile, in the present embodiment, the component removed from the fish meat has the function of removing fish-specific fish smell originating from boiled chicken. If this chicken smell is not removed, it will act as a factor to inhibit the texture of the cooked chicken. Specifically, the chicken intestine removal component is preferably a coffee or a fermentation broth. The coffee or fermentation broth may be used independently or in combination.
그리고 상기 커피 또는 칡 발효액은 생닭을 삶는 과정에서 추가되는 것이 바람직하나, 삶은 닭을 조리는 과정에서 다른 성분들과 함께 투입될 수도 있다. The coffee or fermented liquid is preferably added during the boiling of the raw chicken, but the boiled chicken may be added with other ingredients during the cooking process.
다음으로 상기 점도 보강 성분은 삶은 닭을 조리는 과정에서 찜닭 소스가 삶은 닭의 표면은 물론 닭고기 내부에 잘 스며들도록 하는 구성요소이다. 삶은 닭을 조리는 과정에서 상기 찜닭 소스가 삶은 닭의 표면 및 고기 내부에 잘 스며들고 묻지 않으면 찜닭 소스가 삶은 닭과 따로 놀아서 찜닭의 맛이 제대로 구현되지 못하는 문제점이 있다. Next, the viscosity reinforcing component is a component that allows the steamed chicken sauce to permeate the surface of the boiled chicken as well as the chicken in the process of cooking the boiled chicken. In the process of cooking the boiled chicken, there is a problem that when the chicken sauce is soaked in the surface of the boiled chicken and the inside of the meat and does not bite, the chicken is played separately from the boiled chicken and the taste of the steamed chicken can not be realized properly.
따라서 본 실시예에서는 이를 해결하기 위하여 상기 점도 보강 성분으로 옥수수 전분 및 단호박을 사용하는데, 이들 성분들은 찜닭 소스의 점도를 높여주어 찜닭 소스가 삶은 닭의 표면에 잘 묻도록 함과 동시에 고기 속으로 잘 스며들도록 하여 연육 작용을 하고 풍미도 올려주는 장점이 있다. In order to solve this problem, in the present embodiment, corn starch and pumpkin are used as the above-mentioned viscosity reinforcing ingredients. These ingredients increase the viscosity of the steamed chicken sauce so that the steamed chicken sauce is well adhered to the surface of the boiled chicken, It has the merit that it will penetrate and make the pebbles work and increase the flavor.
다음으로 상기 색상 강화 성분은 찜닭 요리가 완성된 상태에서 요리의 전체적인 색상을 진한 갈색 톤으로 변하도록 도와주는 성분이다. 본 실시예에서 이 색상 강화 성분은 대추 분쇄액인 것이 바람직하다. Next, the color enhancing ingredient is a component that helps to change the overall color of the dish into a dark brown tone while the steamed chicken is cooked. In this embodiment, the color enhancing component is preferably a jujube crushing liquid.
Claims (3)
닭비린내 제거 성분과 점도 보강 성분 및 색상 강화 성분이 더 포함되는 것을 특징으로 하는 찜닭 소스.This is a sauteed chicken sauce that cooks steamed chicken by adding boiled chicken,
Chicken intestine removal component, viscosity reinforcement component, and color enhancing component.
커피 또는 칡 발효액인 것을 특징으로 하는 찜닭 소스. The chicken meat intestine removal component according to claim 1,
Coffee or a fermented broth.
옥수수 전분 또는 단호박인 것을 특징으로 하는 찜닭 소스.The method of claim 1, wherein the visco-
A steamed chicken sauce characterized by being corn starch or pumpkin.
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| KR1020170086251A KR20190005505A (en) | 2017-07-07 | 2017-07-07 | A steamed chicken source |
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| KR1020170086251A KR20190005505A (en) | 2017-07-07 | 2017-07-07 | A steamed chicken source |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102167274B1 (en) | 2019-10-23 | 2020-10-20 | 권순환 | Source composition for Andong steamed chicken and method of manufacturing the same |
| WO2024101026A1 (en) * | 2022-11-09 | 2024-05-16 | 白鶴酒造株式会社 | Agent for improving odor of food ingredients or foods and drinks, method for improving odor of food ingredients or foods and drinks, and method for producing foods and drinks |
-
2017
- 2017-07-07 KR KR1020170086251A patent/KR20190005505A/en unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102167274B1 (en) | 2019-10-23 | 2020-10-20 | 권순환 | Source composition for Andong steamed chicken and method of manufacturing the same |
| WO2024101026A1 (en) * | 2022-11-09 | 2024-05-16 | 白鶴酒造株式会社 | Agent for improving odor of food ingredients or foods and drinks, method for improving odor of food ingredients or foods and drinks, and method for producing foods and drinks |
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