KR20200057569A - Chicken Power and Method of Preparing Fried Chicken Using Thereof - Google Patents
Chicken Power and Method of Preparing Fried Chicken Using Thereof Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Abstract
Description
본 발명은 치킨파우더 조성물 및 이를 이용한 프라이드치킨 제조방법에 관한 것이며, 보다 구체적으로는 귀리가루를 함유하는 치킨파우더 조성물 및 이를 이용한 프라이드치킨 제조방법에 관한 것이다. The present invention relates to a chicken powder composition and a method of manufacturing fried chicken using the same, and more particularly, to a chicken powder composition containing oat flour and a method of manufacturing fried chicken using the same.
닭고기는, 돼지고기 및 소고기와 더불어 대표적인 육류식재료로서, 단백질의 함량은 높으면서 지방의 함량이 낮을 뿐만 아니라, 맛과 풍미가 담백하고 조리하기도 간편하여, 매우 다양한 요리로 조리하여 식용하고 있다. Chicken, as well as pork and beef, is a representative meat ingredient, and has a high protein content and a low fat content, and has a light taste and flavor and is easy to cook.
대표적인 닭고기 요리 중의 하나는 닭고기에 튀김옷(치킨파우더)을 입혀 튀기는 프라이드치킨이다. 전통적으로 프라이드치킨의 튀김옷은, 닭고기를 튀길 수 있도록 하는 수단을 제공하는 것이었을 뿐이었기 때문에, 다루기 쉽고 저렴한 밀가루가 주로 사용되었으며, 이런 배경에서 튀김옷 자체의 영양적인 측면은 크게 고려되지 아니하였다. One of the typical chicken dishes is fried chicken, which is fried with chicken fries (chicken powder). Traditionally, fried chicken's fries were only used to provide a means for frying chicken, so easy-to-handle and cheap flour was mainly used, and in this context, the nutritional aspects of the fries themselves were not considered.
그러나 생활수준이 향상되고, 맛뿐만 아니라 건강과 영양에 대한 소비자의 요구가 커짐에 따라, 단지 튀긴 닭고기를 즐기는 것을 넘어서, 밀가루 대신 쌀가루를 튀김옷으로 사용하는 치킨을 비롯하여, 새로운 맛과 영양과 건강적인 측면까지를 개선한 다양한 치킨들이 개발되기에 이르렀다. However, as the standard of living has improved and consumers' demands for health and nutrition as well as tastes have increased, it goes beyond just enjoying fried chicken, including chicken that uses rice flour as a frying pan instead of flour, and has new taste, nutrition and health. Various chickens with improved aspects have been developed.
프라이드치킨의 튀김옷을 개선한 종래기술로서는, 대한민국 특허 제10-0655179호의 한방 후라이드 치킨의 제조 방법 및 그 한방치킨, 대한민국 특허 제10-1757691호의 현미베이크 치킨 및 이의 제조방법, 대한민국 특허 제10-1727224호의 치킨 파우더 및 이를 이용한 치킨의 제조방법, 대한민국 특허 제10-1907479호의 헛개와 갈화 추출액을 이용한 기능성 치킨 및 그 제조 방법, 대한민국 특허 제10-1853866호의 쌀눈을 포함하는 현미 베이크 치킨의 제조방법 등이 있다. As a conventional technique for improving fried chicken frying clothes, a method of manufacturing Korean-style fried chicken of Korean Patent No. 10-0655179, and a method of manufacturing Korean-style chicken, Korean-American Patent No. 10-1757691, and a method of manufacturing the brown rice-baked chicken, Korean Patent No. 10-1727224 A method of manufacturing chicken powder using the same and a chicken using the same, a functional chicken using the extract of hut and brown extract of the Republic of Korea Patent No. 10-1907479, and a method of manufacturing brown rice baked chicken including rice eyes of the Republic of Korea Patent No. 10-1853866 have.
귀리는, 기후가 좋지 않고 척박한 땅에서도 잘 자라지만, 가루가 거칠고 식감이 좋지 않아서 사료로 주로 사용되는 등 전통적으로는 인기 있는 식용 곡물이 아니었으나, 단백질, 필수아미노산, 베타글루칸, 칼슘 등 무기질, 비타민, 수용성 섬유질, 폴리페놀 등의 항산화성분 등이 풍부하여, 콜레스테롤 감소, 심혈관 질환 등 성인병 예방, 다이어트 및 어린이 성장발육 등에 효능이 있음이 확인되고, 타임지가 10대 슈퍼 푸드의 하나로 선정함에 따라, 건상식품으로 주목받으면서 그 소비와 재배가 늘고 있다. Oats grow well in poorly weathered and barren lands, but they are not traditionally popular edible grains, such as being mainly used as feed because they have a rough powder and poor texture, but minerals such as proteins, essential amino acids, beta-glucan, and calcium As it is rich in antioxidants such as vitamins, water-soluble fiber, and polyphenols, it is confirmed that it is effective in reducing cholesterol, preventing adult diseases such as cardiovascular disease, diet, and growing and developing children, and Time magazine selected as one of the top 10 superfoods. , As it is receiving attention as a dry food, its consumption and cultivation are increasing.
대한민국 특허 제10-1633591호의 오트밀 치킨 조리방법은, 1차적으로 닭고기에 밀가루 튀김옷을 입힌 후에, 껍질을 벗기고 가열 및 압착한 귀리를 코코넛오일 등에 혼합한 코팅액을, 닭고기의 튀김옷의 표면에 다시 코팅하여 튀기는 방법으로서, 프라이드치킨에 귀리를 적용하고는 있으나, 여전히 튀김옷의 대부분은 밀가루로서 귀리의 함량이 충분하지 않을 뿐만 아니라, 귀리의 코팅이 균일하지 않게 되고, 튀김 과정에서 코팅된 귀리가 탄화 및 변색되는 문제가 있기 때문에, 귀리 코팅을 균일화하기 위해 코팅 후에 원적외선을 방사하고, 탄화와 변색을 방지하기 위해 튀김 전에 탄화방지제(무수아황산)를 분사 및 도포해야 하는 등의 불편함이 있으며, 그럼에도 불구하고 결과의 프라이드치킨이 시각적으로 만족스럽지 못한 한계가 있다. The method of cooking oatmeal chicken in Korean Patent No. 10-1633591 is first coated with flour frying on chicken, then peeled and coated with a mixture of heated and squeezed oats mixed with coconut oil, etc. As a method of frying, oats are applied to the fried chicken, but most of the frying clothes are not sufficient in the content of oats as flour, and the coating of oats is not uniform, and the oats coated in the frying process are carbonized and discolored. Since there is a problem, there is inconvenience such as spraying and applying an anticarburizing agent (sulfuric anhydride) before frying to emit far infrared rays after coating to uniformize oat coating, and to prevent carbonization and discoloration. The resulting fried chicken is visually unsatisfactory.
본 발명의 목적은, 귀리가루를 주성분으로 함유하는 치킨파우더를 튀김옷으로 적용하면서도, 맛과 식감 등 기호도가 양호하여, 영양학적으로 유용한 성분들을 함유하는 귀리를 거부감 없이 프라이드치킨과 함께 즐길 수 있으며, 튀김옷으로 귀리가루를 적용하는 것으로 인한 조리상의 어려움이 없는, 프라이드치킨의 제조방법을 제공하고자 하는 것이다. The object of the present invention, while applying a chicken powder containing oat flour as a main ingredient as a fry clothes, has good taste, texture, and preference, and can enjoy oats containing nutritionally useful ingredients with fried chicken without feeling reluctant, It is intended to provide a method for preparing fried chicken, which has no cooking difficulties due to the application of oat flour as a frying suit.
본 발명에 따라, 프라이드치킨 튀김옷용 치킨파우더 조성물이 제공된다. According to the present invention, a fried chicken powder composition for fried chicken is provided.
본 발명에 따른 치킨파우더 조성물은, 귀리가루, 쌀가루, 옥수수전분 및 파우더첨가물을 포함한다. The chicken powder composition according to the present invention includes oat flour, rice flour, corn starch and powder additives.
본 발명에 따른 치킨파우더 조성물은, 귀리가루 30~50 중량%, 쌀가루 25~35 중량%, 옥수수전분 10~20 중량% 및 잔량의 파우더첨가물을 포함할 수 있다. Chicken powder composition according to the present invention, oat flour 30 to 50% by weight, rice powder 25 to 35% by weight, corn starch 10 to 20% by weight and may include a residual amount of powder additives.
본 발명에 따라 프라이드치킨의 제조방법이 제공된다. In accordance with the present invention, a method of manufacturing fried chicken is provided.
본 발명에 따른 프라이드치킨의 제조방법은, 귀리가루 30~50 중량%, 쌀가루 25~35 중량%, 옥수수전분 10~20 중량% 및 잔량의 파우더첨가물을 균일하게 혼합하여 치킨파우더 조성물을 제조하는 과정; 상기 치킨파우더 조성물 100 중량부를 물 100~180 중량부로 반죽하여 튀김옷을 제조하는 과정; 염지된 닭고기에 상기 튀김옷을 균일하게 코팅하는(입히는) 과정; 및 상기 튀김옷이 코팅된 상기 닭고기를 165~175℃에서 9~13 분간 튀기는 과정; 을 포함한다. The method of manufacturing fried chicken according to the present invention is a process of preparing a chicken powder composition by uniformly mixing 30-50% by weight of oat flour, 25-35% by weight of rice flour, 10-20% by weight of corn starch and the remaining amount of powder additives ; Kneading 100 parts by weight of the chicken powder composition with 100 to 180 parts by weight of water to prepare a fries; Uniformly coating (coating) the fried clothes on the salted chicken; And frying the chicken coated with the frying clothes at 165 to 175 ° C for 9 to 13 minutes; It includes.
상기 귀리가루는, 도정 및 건조한 생귀리를 5~8 메시의 입도로 분쇄하여 제조할 수 있다. The oat flour can be prepared by grinding raw and dried oats to a particle size of 5 to 8 mesh.
상기 파우더첨가물은, 전체의 상기 치킨파우더 조성물 중에, 소금 5~8 중량%, L-글루타민산나트륨 5~10 중량%, 찹쌀가루 5~10 중량%, 양파분말 3~8 중량%, 후춧가루 1~5 중량%, 대두유 2~5 중량%, 계피분말 2~3 중량%, 및 정제포도당 1~4 중량%를 포함할 수 있다. The powder additive, in the whole chicken powder composition, 5-8% by weight of salt, 5-10% by weight of sodium L-glutamate, 5-10% by weight of glutinous rice flour, 3-8% by weight of onion powder, 1-5 of pepper powder Weight percent, soybean oil 2 to 5 weight percent, cinnamon powder 2 to 3 weight percent, and 1 to 4 weight percent per tablet grape.
상기 닭고기는, 정제염 15~25 중량%, 매운맛 분말 25~35 중량%, L-글루타민산나트륨 15~25 중량%, 전분 10~15 중량%, 고화방지분당 5~10 중량%, 및 치킨베이스 5~10 중량%를 포함하는 염지제를 물에 혼합하여 염지액에 제조하고, 상기 염지제에 상기 닭고기를 침지 및 텀블링 한 후에 냉장 숙성하여 염지할 수 있다. The chicken is 15 ~ 25% by weight of purified salt, 25 ~ 35% by weight of spicy powder, 15 ~ 25% by weight of sodium L-glutamate, 10 ~ 15% by weight of starch, 5 ~ 10% by weight per minute to prevent solidification, and 5 ~ of chicken base A salting agent containing 10% by weight is mixed with water to prepare a salting solution, and the chicken is immersed and tumbled in the salting agent and then refrigerated and aged to be salted.
본 발명에 의하면, 튀김옷으로 귀리가루와 쌀가루를 주성분으로 하는 치킨파우더를 사용한 프라이드치킨이 제공됨으로써, 식감이 좋지 않고 소화가 잘 되지 않는 밀가루를 배제하고, 외관은 물론 맛과 식감 등 기호도가 양호할 뿐만 아니라, 귀리의 영양성분을 섭취할 수 있어, 소비자의 높아진 욕구에 부응할 수 있는 프라이드치킨을 제공하는 효과가 있다.According to the present invention, by providing a fried chicken using oat flour and rice flour as a main ingredient as a frying clothes, fried chicken with poor texture and indigestion is excluded, and appearance, as well as taste and texture, are good. In addition, there is an effect of providing a fried chicken that can ingest the nutritional components of oats, which can meet the increased needs of consumers.
도1은 본 발명에 따른 프라이드치킨의 예시적인 제조방법의 공정도.
도2는 본 발명에 따른 예시적인 프라이드치킨의 제조방법에 따라 제조된 프라이드치킨의 사진 도면. 1 is a process diagram of an exemplary method of manufacturing a fried chicken according to the present invention.
Figure 2 is a photograph of a fried chicken prepared according to the method of manufacturing an exemplary fried chicken according to the present invention.
이하 첨부도면과 실시예를 참조하여, 본 발명에 따른 치킨파우더 조성물 및 이를 이용한 프라이드치킨의 제조방법을 상세히 설명한다. 이하의 구체예는, 본 발명을 예시적으로 설명하는 것일 뿐, 본 발명의 범위를 제한하지 않는다. Hereinafter, a chicken powder composition according to the present invention and a method of manufacturing a fried chicken using the same will be described in detail with reference to the accompanying drawings and examples. The following specific examples are merely illustrative of the present invention and do not limit the scope of the present invention.
본 발명에 따른 치킨파우더 조성물은, 귀리가루, 쌀가루, 옥수수전분 및 파우더첨가물을 포함한다. The chicken powder composition according to the present invention includes oat flour, rice flour, corn starch and powder additives.
상기 귀리가루로서는, 도정 및 건조한 생귀리를 5~8 메시의 입도로 분쇄하여 적용할 수 있다. As the oat flour, raw and dried oats can be applied by pulverizing to a particle size of 5 to 8 mesh.
상기 귀리가루의 입도가 상기 범위보다 과소하면 결과로 제조된 프라이드치킨의 튀김옷에서 바삭함이 미흡하고, 귀리가루의 입도가 상기 범위보다 과도하면 튀김옷이 거칠어 식감이 저하된다. If the particle size of the oat flour is less than the above range, the resulting fried chicken fries are insufficiently crispy, and if the particle size of the oat powder is more than the above range, the fried clothing is rough and the texture is reduced.
상기 귀리의 건조는, 도정 후 그늘에서 3~5시간 자연 건조하여 1차적으로 수분을 제거한 후에, 건조실에서 60~80℃의 열풍을 분사하여 2차적으로 건조할 수 있다. After drying, the oat can be naturally dried in the shade for 3 to 5 hours after painting, and firstly removed moisture, and then dried by spraying hot air at 60 to 80 ° C. in the drying chamber.
상기 귀리의 분쇄는 커터들이 마주보며 회전하는 주름골이 있는 통상적인 분쇄기로 분쇄할 수 있다. The oat crushing can be crushed by a conventional grinder having corrugated bones rotating facing each other.
상기 쌀가루와 상기 옥수수전분은, 튀김옷에 통상적으로 사용하는 입도인 대략 100~200 메시의 가루를 적용할 수 있다. The rice flour and the corn starch may be applied with a powder of approximately 100 to 200 mesh, which is a particle size commonly used in frying clothes.
상기 귀리가루의 입도는 상기 쌀가루와 상기 옥수수전분의 입도(예, 100~200 메시) 보다 입자가 크며, 이로써 결과로 제조된 프라이드치킨에서는, 상대적으로 입도가 작은 쌀가루와 옥수수전분에 상대적으로 입도가 큰 귀리가루가 무작위로 혼합되어 있음에 따라, 종래의 튀김옷의 밋밋한 치킨표면과 비교하여 튀김옷의 외관이 우수할 뿐만 아니라 바삭한 식감과 고소한 풍미를 더욱 제공하게 된다. The particle size of the oat flour is larger than the particle size of the rice flour and the corn starch (eg, 100 to 200 mesh), whereby in the resulting fried chicken, the particle size is relatively smaller than that of rice flour and corn starch with a relatively small particle size. As the large oat flour is randomly mixed, the appearance of the fried clothes is excellent as well as the crispy texture and savory flavor compared to the plain chicken surface of the conventional fried clothes.
본 발명에 따른 치킨파우더 조성물은, 귀리가루 30~50 중량%, 쌀가루 25~35 중량%, 옥수수전분 10~20 중량% 및 잔량의 파우더첨가물을 포함할 수 있다. Chicken powder composition according to the present invention, oat flour 30 to 50% by weight, rice powder 25 to 35% by weight, corn starch 10 to 20% by weight and may include a residual amount of powder additives.
상기 귀리가루의 함량은 30~50 중량%가 바람직하며, 그 함량이 상기 범위보다 과소하면, 귀리를 치킨과 함께 섭취하고자 하는 본 발명의 목적 달성이 미흡하게 되고, 그 함량이 상기 범위보다 과다하면, 귀리의 거친 식감으로 인하여 치킨의 식감이 저하된다. The content of the oat flour is preferably 30 to 50% by weight, and if the content is less than the above range, achievement of the object of the present invention to consume oats with chicken is insufficient, and if the content is more than the above range , The texture of chicken is lowered due to the rough texture of oats.
상기 쌀가루의 함량은 25~35 중량%가 바람직하며, 그 함량이 상기 범위보다 과소하면 닭고기를 감싸서 육즙을 살리는 역할이 미흡하게 되고, 그 함량이 상기 범위보다 과도하면 수분의 함량이 많아져 튀김옷이 딱딱해지며 외관이 좋지 못하게 된다. The content of the rice flour is preferably 25 to 35% by weight, and if the content is less than the above range, the role of wrapping the chicken to save the meat is insufficient, and if the content is more than the above range, the content of moisture increases and the frying clothes increase. It becomes hard and the appearance is poor.
상기 옥수수전분의 함량은 10~20 중량%가 바람직하며, 그 함량이 상기 범위보다 과소하면 튀김옷의 접착력이 약해서 외관이 좋지 못하게 되고, 그 함량이 상기 범위보다 과도하면 튀김옷이 두꺼워짐으로 식감이 좋지 못하게 된다. The content of the corn starch is preferably 10 to 20% by weight, and when the content is less than the above range, the adhesion of the frying clothes is weak and the appearance is not good, and if the content is more than the above range, the frying clothes are thicker and the texture is good. I can't.
본 발명의 치킨파우더 조성물에 포함되는 상기 파우더첨가물은, 본 발명의 치킨파우더 조성물에 간과 향 등을 제공하기 위한 분말 상의 첨가물로서, 전체의 치킨파우더 조성물 중에서, 귀리가루, 쌀가루 및 옥수수전분의 함량을 제외한 잔량을 함유하며, 상기 파우더첨가물은, 예를 들어 소금, L-루타민산나트륨, 찹쌀가루, 양파분말, 후춧가루, 대두유, 계피분말 및 정제포도당을 함유할 수 있다. The powder additive contained in the chicken powder composition of the present invention, as a powdery additive for providing liver and aroma to the chicken powder composition of the present invention, the content of oat flour, rice flour and corn starch in the whole chicken powder composition Excluding the remaining amount, the powder additive may include, for example, salt, sodium L-Lutamate, glutinous rice flour, onion powder, pepper powder, soybean oil, cinnamon powder and refined glucose.
상기 파우더첨가물은, 전체의 상기 치킨파우더 조성물 중에서, 예를 들어 소금 5~8 중량%, L-글루타민산나트륨 5~10 중량%, 찹쌀가루 5~10 중량%, 양파분말 3~8 중량%, 후춧가루 1~5 중량%, 대두유 2~5 중량%, 계피분말 2~3 중량%, 및 정제포도당 1~4 중량%를 포함할 수 있다. The powder additive, among the whole chicken powder composition, for example, 5-8% by weight of salt, 5-10% by weight of sodium L-glutamate, 5-10% by weight of glutinous rice flour, 3-8% by weight of onion powder, pepper 1-5% by weight, 2-5% by weight of soybean oil, 2-3% by weight of cinnamon powder, and 1-4% by weight per tablet grape.
상기 파우더첨가물에서의 첨가물의 종류와 함양은 특히 제한되지 않으며, 본 발명의 특징을 벗어나지 않는 범위에서, 종래의 치킨파우더에 적용되는 파우더첨가물들을 기호에 맞게 적절히 선택하여 적용할 수 있다. 예를 들어 치킨의 감칠맛을 부여하기 위하여 상기 파우더첨가물에는 화학조미료(MSG)를 1~5 중량%의 범위로 첨가할 수도 있다. The type and content of the additives in the powder additive is not particularly limited, and in the range that does not depart from the characteristics of the present invention, powder additives applied to the conventional chicken powder can be appropriately selected and applied according to preference. For example, a chemical seasoning (MSG) may be added to the powder additive in a range of 1 to 5% by weight in order to impart the rich taste of chicken.
본 발명에 따른 프라이드치킨의 제조방법은, 도1에 도시된 바와 같이, 치킨파우더 조성물을 제조하는 과정, 튀김옷을 제조하는 과정, 염지된 닭고기에 상기 튀김옷을 코팅하는 과정, 및 상기 튀김옷이 코팅된 상기 닭고기를 튀기는 과정을 포함한다. The method of manufacturing the fried chicken according to the present invention, as shown in Figure 1, the process of preparing the chicken powder composition, the process of manufacturing the frying clothes, the process of coating the frying clothes on salted chicken, and the frying clothes coated And frying the chicken.
상기 치킨파우더 조성물의 제조 과정은, 전술한 바와 같은 조성과 함량으로 튀김옷을 위한 치킨파우더 조성물을 제조하는 과정으로서, 전술한 함량과 입도의 상기 귀리가루, 상기 쌀가루, 상기 옥수수전분 및 상기 파우더첨가물을 균일하게 혼합하여 조성물 상태의 치킨파우더를 제조한다. The manufacturing process of the chicken powder composition is a process of preparing a chicken powder composition for frying clothes with the composition and content as described above, wherein the oat powder, the rice powder, the corn starch and the powder additive of the above-described content and particle size are added. Mixing uniformly to prepare a chicken powder in the composition state.
상기 치킨파우더 조성물로 튀김옷을 제조하는 과정은, 상기 치킨파우더 조성물을 물로 반죽하여 튀김옷을 제조하는 과정으로서, 상기 튀김옷은 상기 치킨파우더 조성물과 물을 예를 들어 100:100~180 중량부의 비율로 혼합 및 반죽하여 제조할 수 있다. 이때 반죽을 위한 물로서는 예를 들어 0~5℃의 냉각수를 사용할 수 있으며, 냉각수를 사용하면 튀김옷을 더욱 바삭하게 할 수 있다. The process of preparing the frying clothes with the chicken powder composition is a process of preparing the frying clothes by kneading the chicken powder composition with water, wherein the frying clothes mix the chicken powder composition and water in a ratio of, for example, 100: 100 to 180 parts by weight. And kneading. At this time, as the water for the dough, for example, a cooling water of 0 to 5 ° C can be used, and if the cooling water is used, the frying clothes can be made crisper.
상기 치킨파우더 조성물과 상기 물의 반죽혼합비율이 상기 범위를 벗어나면, 반죽이 질거나 되어서 튀김옷으로 사용하기에 부적합하게 된다. 즉, 물의 양이 상대적으로 적을 경우 입혀지는 튀김옷이 두꺼워질 수 있고, 물의 양이 상대적으로 많을 경우 닭고기에 튀김옷이 입혀지지 않을 수 있게 된다. If the dough mixing ratio of the chicken powder composition and the water is out of the above range, the dough becomes jagged or unsuitable for use as a frying clothes. That is, when the amount of water is relatively small, the fries to be coated may be thick, and when the amount of water is relatively large, the fries may not be coated on the chicken.
본 발명에 따른 프라이드치킨의 제조방법에 적용하는 상기 치킨파우더 조성물은, 상기 튀김옷에 함유된 상기 귀리가루와 상기 쌀가루가 종래의 밀가루에 비해 흡유력이 낮으므로, 튀김을 할 때 기름을 많이 흡수하지 않기 때문에, 느끼함이 덜하고 식감이 더욱 바삭하게 된다. The chicken powder composition applied to the method of preparing fried chicken according to the present invention does not absorb a lot of oil when frying, because the oat powder and the rice powder contained in the frying clothes have lower oil absorption than conventional flour. Because it is not, the feeling is less and the texture is more crisp.
본 발명자가 테스트한 바에 의하면, 귀리가루 없이 쌀가루만을 사용할 경우에는, 결과로 제조된 프라이드치킨의 풍미가 밋밋하였다. According to the tests conducted by the present inventor, when only rice flour is used without oat flour, the flavor of the resulting fried chicken was flat.
상기 염지된 닭고기에 상기 튀김옷을 코팅하는 과정은, 염지된 닭고기의 표면에 상기 치킨파우더 조성물로 제조한 튀김옷을 입히는 과정으로서, 튀김옷을 입히기에 앞서 먼저 닭고기를 손질한다. 즉 닭고기의 불가식 부위를 제거하고 깨끗이 세척한 후에, 필요할 경우에 뼈를 제거하고, 예를 들어 조각당 50~200g의 크기로 절단함으로써, 염지과정에서 염지액이 닭고기 속으로 잘 배어 들어가도록 한다. The process of coating the frying clothes on the salted chicken is a process of coating the surface of the salted chicken with the frying clothes prepared with the chicken powder composition, and before the frying clothes are applied, the chicken is first trimmed. In other words, after removing the indiscriminate part of the chicken and washing it cleanly, the bone is removed if necessary, for example, by cutting to a size of 50-200 g per piece, so that the brine solution is well absorbed into the chicken during the salting process. .
상기 닭고기는, 예를 들어 정제염 15~25 중량%, 매운맛 분말 25~35 중량%, L-글루타민산나트륨 15~25 중량%, 전분 10~15 중량%, 고화방지분당 5~10 중량%, 및 치킨베이스 5~10 중량%를 포함하는 염지제를 물에 예를 들어 중량비로 1:1 로 혼합함으로써 먼저 염지액을 제조하고, 제조된 상기 염지액에 절단된 닭고기를 침지하여 텀블러에서 텀블링한 후에, 예를 들어 8~120시간 동안 예를 들어 1~5℃의 냉장고에서 냉장 숙성함으로써 염지할 수 있으며, 이에 제한되지 아니한다. The chicken is, for example, 15 to 25% by weight of purified salt, 25 to 35% by weight of spicy powder, 15 to 25% by weight of sodium L-glutamate, 10 to 15% by weight of starch, 5 to 10% by weight per minute to prevent solidification, and chicken After mixing the salting agent containing 5 to 10% by weight of the base in water, for example, in a 1: 1 ratio, a salting solution is first prepared, and the cut chicken is immersed in the prepared salting solution and tumbled in a tumbler, For example, it may be salted by refrigerating and aging in a refrigerator at 1 to 5 ° C. for 8 to 120 hours, but is not limited thereto.
상기 닭고기의 염지는, 널리 알려진 염지제와 염지방법을 본 발명에 맞게 적용할 수 있으며, 이때 상기 숙성시간이 부족할 경우 염지액의 침투가 부족할 수 있고, 상기 숙성시간이 과도할 경우 닭고기의 신선도가 저하될 수 있다. Salting of the chicken can be applied according to the present invention, a well-known salting agent and a salting method, in which case the aging time is insufficient, penetration of the salting solution may be insufficient, and when the aging time is excessive, the freshness of the chicken It may degrade.
상기 튀김옷을 염지된 닭고기에 코팅하는 과정은, 널리 알려진 바와 같이, 예를 들어 튀김옷 반죽에 염지된 닭고기를 투입하여 주걱이나 손으로 비벼줌으로써 실행할 수 있다. The process of coating the frying clothes on the salted chicken can be carried out by, for example, putting a salted chicken into the frying clothes batter and rubbing it with a spatula or hand.
부가하여 필수적인 것은 아니나, 튀김옷이 코팅된 닭과 본 발명에 따른 치킨파우더 조성물을 텀블러에 투입하여 추가로 텀블링할 수도 있다. 텀블링을 추가하면 튀김옷이 코팅된 닭고기의 표면에 다시 본 발명에 따른 치킨파우더 조성물(분말)이 골고루 묻게 되어, 그 풍미와 외관을 좋게 할 수 있다. In addition, it is not essential, but it is also possible to tumble the chicken coated with fries and the chicken powder composition according to the present invention into a tumbler. When tumbling is added, the chicken powder composition (powder) according to the present invention is evenly applied to the surface of the chicken coated with the fries, and the flavor and appearance can be improved.
상기 튀김옷이 코팅된 상기 닭고기를 튀기는 과정은, 튀김옷을 입힌 염지된 닭고기를 식용유에서 튀기는 과정으로서, 튀김 온도와 시간은, 널리 알려진 바와 같이 닭고기의 크기에 따라 165~175℃의 온도에서 9~13 분간 실행할 수 있다. The process of frying the chicken coated with the frying clothes is a process of frying salted chicken coated with frying clothes in cooking oil, the frying temperature and time being 9 to 13 at a temperature of 165 to 175 ° C depending on the size of the chicken, as is well known. You can run for a minute.
본 발명은 기본적으로 프라이드치킨의 제조방법에 관한 것이나, 필요에 따라 별도의 치킨양념을 제조하고, 이를 본 발명에 따라 완성된 프라이드치킨에 코팅함으로써 양념치킨으로 조리하는 것도 가능함은 당연하다. The present invention basically relates to a method of manufacturing a fried chicken, but it is also possible to prepare a separate chicken seasoning if necessary, and to cook it with a seasoned chicken by coating it on the finished fried chicken according to the present invention.
종래의 밀가루를 튀김옷의 주성분으로 하는 크리스피 프라이드치킨의 경우, 바삭바삭함을 위해 1차 베터링 작업과 2차 브레딩 작업을 별도로 실행하고 있지만, 귀리가루, 쌀가루 및 옥수수전분을 주성분으로 함유하는 본 발명에 따른 치킨파우더 조성물을 튀김옷으로 프라이드치킨을 제조할 경우, 브레딩 작업 없이 1번의 코팅 작업으로 튀김옷을 입힐 수 있음으로써, 튀김옷이 얇게 될 뿐만 아니라, 흡유량이 적어 기름의 느끼한 맛을 줄일 수 있고, 상대적으로 입도가 큰 귀리가루의 작용에 의하여 바삭한 식감을 실현할 수 있다. In the case of the conventional crispy fried chicken using flour as a main component of frying clothes, the first betting and the second breading operations are performed separately for crispness, but the present invention contains oat flour, rice flour and corn starch as main components. When the fried chicken with the chicken powder composition according to the frying clothes is prepared, the frying clothes can be coated in one coating operation without a breading operation, so that the frying clothes are not only thin, but also have a small amount of oil absorption, thereby reducing the perceived taste of oil. Crispy texture can be realized by the action of oat flour, which has a relatively large particle size.
실시예1(제조예)Example 1 (Production Example)
귀리가루 800g, 쌀가루 600g, 옥수수전분 300g 및 파우더첨가물 300g를 혼합하여 본 발명에 따른 치킨파우더 조성물을 충분히 제조하였다. Oat flour 800g, rice flour 600g, corn starch 300g and powder additives 300g were mixed to sufficiently prepare a chicken powder composition according to the present invention.
파우더첨가물로서는 소금 120g, L-글루타민산나트륨 130g, 찹쌀가루 14g, 양파분말 10g, 후춧가루 6g, 대두유 8g, 계피분말 6g 및 정제포도당 6g의 혼합 첨가물을 적용하였다. As a powder additive, a mixed additive of 120 g of salt, 130 g of L-glutamate, 14 g of glutinous rice flour, 10 g of onion powder, 6 g of pepper powder, 8 g of soybean oil, 6 g of cinnamon powder, and 6 g of refined glucose was applied.
귀리가루의 입도는 5~8 메시의 범위로 하였고, 쌀가루와 옥수수전분은 100~200 메시의 범위로 하였다. The particle size of oat flour was in the range of 5 to 8 mesh, and the rice flour and corn starch were in the range of 100 to 200 mesh.
중량기준 9호 크기의 닭을 선별하여, 가슴뼈와 내장을 제거 및 세척하여 손질한 후에, 성형기를 이용하여 부위별로 절단하였다. 텀블러에 손질된 닭 850g, 염지제 20g 및 물 20ml을 함께 투입하여 염지하였다. 염지제로서는, 정제염 20(중량%), 매운맛 분말(33 중량%), L-글루타민산나트륨(22 중량%), 전분(11 중량%), 고화방지분당(7 중량%) 및 치킨베이스(7 중량%)를 함유하는 시중의 염지제를 사용하였고, 염지된 닭은 4℃에서 18시간 숙성시켰다.Chickens of size 9 by weight were selected, cleaned by removing and washing the breastbone and intestines, and then cut into parts using a molding machine. 850 g of the chicken trimmed in the tumbler, 20 g of a salt paper, and 20 ml of water were added together to stain. As a salting agent, purified salt 20 (% by weight), spicy powder (33% by weight), L-glutamate (22% by weight), starch (11% by weight), anti-solidified sugar (7% by weight) and chicken base (7% by weight) %) Was used, and the salted chicken was aged at 4 ° C. for 18 hours.
앞서 제조한 치킨파우더 조성물 중에 500g를 얼음물(냉각수)과 중량비 1:1로 혼합하여 튀김옷을 반죽하였다. In the chicken powder composition prepared above, 500 g of ice water (cooling water) was mixed in a weight ratio of 1: 1 to knead the tempura.
튀김옷 반죽에 숙성된 닭고기를 투입하여 손으로 비벼주며 튀김옷을 닭고기 표면에 균일하게 코팅하였다. Aged chicken was added to the dough for frying clothes, rubbed by hand, and the clothes for frying were uniformly coated on the surface of the chicken.
튀김옷이 코팅된 닭고기를 약 170℃로 가열한 대두유에 11분간 튀겨서 본 발명에 따른 프라이드치킨을 완성하였다. The fried chicken coated with frying clothes was fried in soybean oil heated to about 170 ° C for 11 minutes to complete the fried chicken according to the present invention.
도2는 실시예1에 의해 본 발명에 따라 완성된 프라이드치킨의 사진도면이다. Figure 2 is a photographic drawing of the fried chicken completed according to the present invention by Example 1.
실시예2(제조예)Example 2 (Production Example)
귀리가루 600g, 쌀가루 700g 및 옥수수전분 400g를 혼합하는 것을 제외하고 실시예1과 동일한 방법으로 본 발명에 따른 치킨파우더 조성물을 제조하고, 실시예1과 동일한 방법으로 프라이드치킨을 조리하였다. A chicken powder composition according to the present invention was prepared in the same manner as in Example 1, except that 600g of oat flour, 700g of rice flour, and 400g of corn starch were mixed, and the fried chicken was prepared in the same manner as in Example 1.
실시예3(제조예)Example 3 (Production Example)
귀리가루 1,000g, 쌀가루 500g 및 옥수수전분 200g를 혼합하는 것을 제외하고 실시예1과 동일한 방법으로 본 발명에 따른 치킨파우더 조성물을 제조하고, 실시예1과 동일한 방법으로 프라이드치킨을 조리하였다. A chicken powder composition according to the present invention was prepared in the same manner as in Example 1, except for mixing oat flour 1,000g, rice flour 500g, and corn starch 200g, and the fried chicken was prepared in the same manner as in Example 1.
비교예1Comparative Example 1
귀리가루와 쌀가루를 밀가루로 대체하여 혼합하는 것을 제외하고 실시예1과 동일한 방법으로 비교를 위한 치킨파우더 조성물을 제조하고, 실시예1과 동일한 방법으로 프라이드치킨을 조리하였다. A chicken powder composition for comparison was prepared in the same manner as in Example 1, except that the oat flour and rice flour were replaced with flour, and the fried chicken was prepared in the same manner as in Example 1.
비교예2Comparative Example 2
귀리가루를 대체하여 쌀가루를 혼합하는 것을 제외하고, 실시예1과 동일한 방법으로 비교를 위한 치킨파우더 조성물을 제조하고, 실시예1과 동일한 방법으로 프라이드치킨을 조리하였다. A chicken powder composition for comparison was prepared in the same manner as in Example 1, except that the oat flour was replaced to mix rice flour, and the fried chicken was prepared in the same manner as in Example 1.
실시예4(관능 특성 비교 검사)Example 4 (Sensory comparison test)
상기 실시예1 내지 실시예3, 비교예1 및 비교예2에 의해 제조된 프라이드치킨들에 대하여, 패널 30명을 대상으로 9점 점수법으로 음식의 외관, 맛, 향, 식감 및 전체적인 기호도에 대한 관능적 특성을 조사하였다. For the fried chickens prepared in Examples 1 to 3 and Comparative Examples 1 and 2, the appearance, taste, aroma, texture, and overall preference of the food were measured by a 9-point scoring method for 30 panelists. The organoleptic properties were investigated.
이때 매우 좋은 경우를 9점, 그리고 매우 싫은 경우를 1점으로 나타내었으며, 점수는 순차적으로 감소하는 것으로 평가하였고, 평균값을 소수점 첫째 자리까지 계산하였으며, 그 결과는 아래의 표1과 같다. At this time, 9 points for a very good case and 1 point for a very bad case were evaluated, and the scores were evaluated to decrease sequentially, and the average value was calculated to the first decimal place, and the results are shown in Table 1 below.
상기 표1에서 확인할 수 있듯이, 외관에 있어서, 본 발명에 따른 실시예 1내지 실시예 3의 프라이드치킨은, 튀김옷의 표면에 노출된 귀리가루의 입자로 인하여 외관이 풍성하다는 상대적으로 높은 평가를 받았으나, 귀리가루와 쌀가루 대신 밀가루를 사용한 비교예1과 귀리가루 대신 쌀가루를 사용한 비교예2의 프라이드치킨은, 외관이 밋밋하다는 상대적으로 낮은 평가를 받았다. As can be seen from Table 1, in appearance, the fried chickens of Examples 1 to 3 according to the present invention received relatively high evaluation of appearance due to the particles of oat flour exposed on the surface of the frying clothes. , The fried chicken of Comparative Example 1, which uses wheat flour instead of oat flour and rice flour, and Comparative Example 2, which uses rice flour instead of oat flour, received relatively low evaluation of its appearance.
맛에 있어서, 실시예2와 비교예2는 유사한 수준으로 평가 되었으나, 비교예1은 본 발명의 실시예1 내지 실시예3 에 비해 낮은 수준으로 평가 되었다. In terms of taste, Example 2 and Comparative Example 2 were evaluated at similar levels, but Comparative Example 1 was evaluated at a lower level than Examples 1 to 3 of the present invention.
식감과 향에서, 비교예1과 비교예2의 프라이드치킨에 비해서 본 발명에 따른 실시예1 내지 실시예3의 프라이드치킨이 더 높은 평가를 받았다. In terms of texture and flavor, the fried chickens of Examples 1 to 3 according to the present invention received higher evaluations than the fried chickens of Comparative Examples 1 and 2.
전체적인 기호도에서도, 본 발명에 따른 실시예1 내지 실시에3의 프라이드치킨이 비교예들에 비하여 우수한 평가를 받았다. Even in the overall preference, the fried chickens of Examples 1 to 3 according to the present invention received excellent evaluations compared to the comparative examples.
본 발명에 따른 실시예2의 프라이드치킨은 실시예1과 실시예3의 치킨에 비해 귀리가루의 함량이 낮은 이유로 외관의 풍성함이 상대적으로 약하였으며, 실시예3의 치킨은 귀리가루의 함량이 높은 이유로 실시예1에 비해 식감이 다소 거칠었고, 귀리가루 40 중량%를 첨가한 실시예1의 치킨이 귀리가루 30 중량%를 첨가한 실시예2와 귀리가루 50 중량%를 첨가한 실시예3의 치킨에 비해 높은 기호도를 보임을 확인할 수 있었다.The fried chicken of Example 2 according to the present invention was relatively weak in appearance due to the low content of oat flour compared to the chicken of Examples 1 and 3, and the chicken of Example 3 had a high content of oat powder. For this reason, the texture of the dish was slightly rougher than that of Example 1, and the chicken of Example 1, which added 40% by weight of oat flour, of Example 2, which added 30% by weight of oat flour, and Example 3, which added 50% of oat powder It was confirmed that it showed higher preference than chicken.
본 발명의 귀리가루 치킨파우더 조성물을 이용한 본 발명의 제조방법으로 제조된 프라이드치킨은, 종래의 밀가루 또는 쌀가루 기반 튀김옷의 치킨에 비해 그 외관, 맛, 식감, 향 및 전체적인 기호도가 우수하다는 것을 확인할 수 있었으며, 따라서 본 발명에 따른 치킨파우더 조성물 및 이를 이용한 프라이드치킨에 의하면, 영양이 풍부한 귀리를 거부감 없이 치킨과 함께 즐길 수 있음으로써, 소비자의 높아진 요구에 부합하는 치킨을 제공할 수 있을 것으로 기대된다. The fried chicken prepared by the method of the present invention using the oat flour chicken powder composition of the present invention can be confirmed that the appearance, taste, texture, flavor and overall preference of the chicken are higher than that of the conventional flour or rice flour based fried clothes. Therefore, according to the chicken powder composition according to the present invention and the fried chicken using the same, it is expected that the nutrition-rich oats can be enjoyed together with the chicken without refusal, thereby providing a chicken that meets the increased needs of consumers.
Claims (5)
상기 치킨파우더 조성물 100 중량부를 물 100~180 중량부로 반죽하여 튀김옷을 제조하는 과정;
염지된 닭고기에 상기 튀김옷을 균일하게 코팅하는 과정; 및
상기 튀김옷이 코팅된 상기 닭고기를 165~175℃에서 9~13 분간 튀기는 과정;
를 포함하는 것을 특징으로 하는, 프라이드치킨 제조방법. 30 to 50% by weight of oat flour, 25 to 35% by weight of rice flour, 10 to 20% by weight of corn starch and the remaining amount of powder additives are uniformly mixed to prepare a chicken powder composition;
Kneading 100 parts by weight of the chicken powder composition with 100 to 180 parts by weight of water to prepare a fries;
Uniformly coating the fried clothes on the salted chicken; And
A process of frying the chicken coated with the frying clothes at 165 to 175 ° C for 9 to 13 minutes;
Characterized in that it comprises, Fried chicken manufacturing method.
상기 귀리가루는, 도정 및 건조한 생귀리를 5~8 메시의 입도로 분쇄하여 제조하는 것을 특징으로 하는, 프라이드치킨 제조방법. According to claim 2,
The oat flour is prepared by grinding raw and dried oats to a particle size of 5 to 8 mesh, and fried chicken.
잔량의 상기 파우더첨가물은, 전체의 상기 치킨파우더 조성물 중에, 소금 5~8 중량%, L-글루타민산나트륨 5~10 중량%, 찹쌀가루 5~10 중량%, 양파분말 3~8 중량%, 후춧가루 1~5 중량%, 대두유 2~5 중량%, 계피분말 2~3 중량%, 및 정제포도당 1~4 중량%를 포함하는 것을 특징으로 하는, 프라이드치킨 제조방법. The method of claim 2 or 3,
The remainder of the powder additive, in the whole chicken powder composition, 5-8% by weight of salt, 5-10% by weight of sodium L-glutamate, 5-10% by weight of glutinous rice flour, 3-8% by weight of onion powder, pepper 1 A method of producing fried chicken, characterized in that it contains ~ 5% by weight, 2 ~ 5% by weight of soybean oil, 2-3% by weight of cinnamon powder, and 1-4% by weight per tablet grape.
상기 닭고기는, 정제염 15~25 중량%, 매운맛 분말 25~35 중량%, L-글루타민산나트륨 15~25 중량%, 전분 10~15 중량%, 고화방지분당 5~10 중량%, 및 치킨베이스 5~10 중량%를 포함하는 염지제를 물에 혼합하여 염지액에 제조하고, 상기 염지제에 상기 닭고기를 침지 및 텀블링한 후에 냉장 숙성하여 염지하는 것을 특징으로 하는. 프라이드치킨 제조방법. The method of claim 2 or 3,
The chicken, 15 to 25% by weight of purified salt, 25 to 35% by weight of spicy powder, 15 to 25% by weight of sodium L-glutamate, 10 to 15% by weight of starch, 5 to 10% by weight per minute to prevent solidification, and chicken base 5 to A salting agent containing 10% by weight is mixed with water to prepare a salting solution, and the chicken is immersed and tumbled in the salting agent and then refrigerated and aged to refrigerate. Fried chicken manufacturing method.
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| KR101633591B1 (en) * | 2015-11-20 | 2016-06-24 | 주식회사 참이맛 | Oatmeal chicken cooking method |
| KR101853866B1 (en) * | 2017-10-17 | 2018-05-02 | 오재성 | Manufacturing method of Baked chicken with unpolished rice and embryo of rice |
| KR20180056611A (en) * | 2018-05-18 | 2018-05-29 | 대한민국(농촌진흥청장) | Premixed of Oat with high beta-glucan for fried dish and Manufacturing Method Thereof |
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