KR20200091283A - Method for manufacturing a Bean curd-Chicken - Google Patents

Method for manufacturing a Bean curd-Chicken Download PDF

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KR20200091283A
KR20200091283A KR1020190008376A KR20190008376A KR20200091283A KR 20200091283 A KR20200091283 A KR 20200091283A KR 1020190008376 A KR1020190008376 A KR 1020190008376A KR 20190008376 A KR20190008376 A KR 20190008376A KR 20200091283 A KR20200091283 A KR 20200091283A
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chicken
weight
tofu
pieces
bean curd
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이민선
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이민선
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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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
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  • Molecular Biology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The present invention relates to a method for manufacturing bean curd-chicken. That is, in the method for manufacturing bean curd-chicken, a bean curd from which a magnesium chloride liquid is removed and water are pulverized by a mixer to obtain a dry bean curd. The dry bean curd is mixed with a plurality of mixed materials to make a primary fried lacquer material. After surfaces of a plurality of pieces of chicken is coated with the primary fried lacquer material and is coated with a secondary fried lacquer material, the coated pieces of chicken is fried by edible oil to obtain the bean curd-chicken. Therefore, the bean curd-chicken may degrade amounts of cholesterol and fatty acid by bean curd manufactured by processing bean to reduce a generation rate of osteoporosis, hypertension, or cancer and may essential fatty acid and vitamin E to increase digestibility. An amount of calcium is more than that of bean while maintaining nutrition of the bean. Since bean having excellent cost is combined with chicken, a sales rate of a healthy bean curd-chicken with excellent flavor and nutrition is improved.

Description

두부 치킨 제조법{Method for manufacturing a Bean curd-Chicken}Method for manufacturing a bean curd-chicken}

본 발명은 음식 제조 기술에 관한 것으로, 특히 간수액이 제거된 두부를 믹서에 넣고 물과 함께 갈아낸 간두부에 다수의 혼합 물질을 섞어 만든 1차 튀김옷 물질을 만든 후, 1차 튀김옷 물질을 숙성된 다수의 닭 조각 표면에 바르고 2차 튀김옷 물질도 다수의 닭 조각 표면에 바르고 나서 식용 기름으로 튀겨 두부 치킨을 완성시키는두부 치킨 제조 방법에 관한 것이다.The present invention relates to a food manufacturing technology, in particular, to make a first frying material made by mixing a large number of mixed substances in the tofu ground with water and put the tofu from which the brine is removed, and then aging the first frying material It relates to a method of manufacturing tofu chicken that is applied to the surface of a large number of chicken pieces and a second frying material is also applied to the surface of a large number of chicken pieces and then fried with edible oil to complete the tofu chicken.

일반적으로, 닭고기는 가격이 저렴할 뿐만 아니라 풍부한 양질의 단백질과 불포화지방산을 많이 함유하고 있으 며, 그 맛이 담백하고 소화흡수가 잘되는 육류 식품이다.In general, chicken is a meat food that is not only inexpensive, but also contains a lot of high-quality protein and unsaturated fatty acid, and has a light taste and good digestion and absorption.

이러한 닭고기의 요리방법은, 열탕가열(boiling), 스팀찜(steaming), 튀김(frying), 굽기(roasting), 훈연(smoking) 등의 다양한 방법이 있는데, 이중에서 국내에서는 체력이 떨어지기 쉬운 무더운 여름철 건강관리를위해 닭고기를 보양 한약재와 함께 열탕가열 조리한 탕의 형태로 많이 섭취한다.There are various methods of cooking chicken, such as hot boiling, steaming, frying, roasting, smoking, etc. For health care in the summer, chicken is consumed in the form of hot water heated and cooked with boyang herbal medicine.

또한, 닭고기 표면에 양념이 가미된 파우더를 입힌 후 기름에 튀기는 튀김 방식이 닭고기 소비량 중 가장 큰 비 중을 차지하며, 젊은 층뿐만 아니라 다양한 연령층에서 즐겨서 섭취한다.In addition, the frying method of frying in oil after adding powder with seasoning on the surface of the chicken occupies the largest proportion of the consumption of chicken, and is enjoyed by various age groups as well as the young.

그러나, 상술한 닭고기를 섭취할 경우에는 닭고기에 부족한 무기질과 비타민의 보충을 위해 채소를 곁들여 먹는것이 추천되고 있으며, 후라이드 치킨의 경우 기름에 튀긴 전분형태의 튀김 옷에 포함되어 있어 과다한 지방에 의한 비만 및 체내 콜레스테롤이 축적되는 문제점이 있다.However, when eating the above-mentioned chicken, it is recommended to eat it with vegetables to supplement the minerals and vitamins that are lacking in the chicken. In the case of fried chicken, it is included in the fried clothes in the form of fried starch, resulting in obesity due to excessive fat. And the accumulation of cholesterol in the body.

특히, 밀을 주원료로 한 치킨은 콜레스테롤이 높고 영양면에서도 닭 고유의 단백질 성분외에 몸에 이로운 성분 이 별로 함유되어 있지 못한 것이 현실이다.In particular, it is a reality that chicken with wheat as its main raw material has high cholesterol and does not contain a lot of beneficial ingredients for the body in addition to its own protein.

또한, 많은 닭고기 요리는 새로운 맛을 창출하는데 다소 미흡한 상태이며, 아직도 외국계 대형 브랜드가 시장을 선점하고 있는 치킨 시장에 대응할 수 있는 한국적 입맛에 적합한 프라이드 치킨이 없는 상태이다.In addition, many chicken dishes are somewhat inadequate to create a new taste, and there is no fried chicken suitable for Korean taste that can cope with the chicken market, which is still dominated by large foreign brands.

본 발명의 두부 치킨 제조 방법은 앞서 본 종래 기술의 문제점을 해결하기 위해 안출된 것으로, 본 발명의 제 1 목적은 간수액이 제거된 두부를 믹서에 넣고 물과 함께 갈아낸 간두부에 다수의 혼합 물질을 섞어 만든 1차 튀김옷 물질을 만든 후, 1차 튀김옷 물질을 숙성된 다수의 닭 조각 표면에 바르고 2차 튀김옷 물질도 다수의 닭조각 표면에 바르고 나서 식용 기름으로 튀겨 두부 치킨을 완성시킴으로써, 콩을 가공하여 만든 두부의 효능인 콜레스테롤과 지방산 양을 저하시켜 골다골증, 고혈압 또는 항암 발생율을 줄이고 필수지방산과 비타민 E을 공 급하여 소화율을 높이기 위함이다.The tofu chicken manufacturing method of the present invention was devised to solve the problems of the prior art, and the first object of the present invention is to mix the tofu in which the tofu with the brine removed is put in a mixer and ground with the water. After making the first tempura material made by mixing the ingredients, apply the first tempura material to the surface of a number of aged chicken pieces, and also apply the second tempura material to the surface of multiple pieces of chicken, then fry with edible oil to complete the tofu chicken. The goal is to reduce the incidence of osteoporosis, hypertension or anti-cancer by reducing the amount of cholesterol and fatty acids, the efficacy of tofu made by processing, and to increase digestibility by supplying essential fatty acids and vitamin E.

또한, 본 발명의 제 2 목적은 콩의 영양을 그대로 살리면서 칼슘의 양은 콩보다 많고, 가격면에도 우수한 두부 가 치킨에 접목됨으로 인하여 맛과 영양을 고루 갖춘 건강식 두부 치킨의 판매율 향상을 기대하기 위함이다.In addition, the second object of the present invention is to expect to improve the sales rate of healthy tofu chickens that are evenly flavored and nutritious due to the fact that the amount of calcium is greater than that of soybeans and the tofu, which is superior in price, is grafted to chicken while preserving the nutrition of soybeans. to be.

상기의 과제를 달성하기 위한 본 발명은 다음과 같은 구성을 포함한다.The present invention for achieving the above object includes the following configuration.

즉, 본 발명의 실시예에 따른 두부 치킨 제조 방법은 1차 염지제가 침전된 염지액에 넣어진 닭고기가 일정시간경과 후 꺼내져 다수의 닭 조각으로 나눠지는 단계; 상기 다수의 닭 조각이 2차 염지제에 의해 잘 버무려진 후, 여과 상자에 담겨져 12 내지 18시간 동안 숙성되는 단계; 두부가 2 내지 3회 정도 찬물에 담겨져 상기 두부 속에 존재하는 간수액을 제거하는 단계; 상기 두부가 믹서에 의해 물과 함께 갈려져 간두부로 변형되고, 상기 간두부가 다수의 1차 혼합 물질과 섞여 1차 튀김옷 물질로 생성되는 단계; 상기 1차 튀김옷 물질이 상기 숙성된 다수의 닭 조각 표면에 발라지는 단계; 및 상기 1차 튀김옷 물질이 발라진 다수의 닭 조각 표면에 2차 튀김옷 물질이 발라진 후, 상기 다수의 닭 조각이 식용 기름에 튀겨져 두부 치킨으로 완성되는 단계를 포함한다.That is, the method for preparing tofu chicken according to an embodiment of the present invention includes: a step in which a chicken placed in a salting solution in which a primary salting agent is precipitated is taken out after a certain time and divided into a plurality of pieces of chicken; After the plurality of pieces of chicken are well mixed with a secondary salting agent, placed in a filter box and aged for 12 to 18 hours; Removing the brine present in the tofu soaked in cold water about 2-3 times; A step in which the tofu is ground together with water by a mixer to be transformed into a liver tofu, and the liver tofu is mixed with a plurality of primary mixing materials to be produced as a primary frying material; The primary frying material is applied to the surface of the aged chicken pieces; And after the secondary frying material is applied to the surface of the plurality of pieces of chicken on which the primary frying material is applied, the plurality of pieces of chicken are fried in edible oil to complete with tofu chicken.

본 발명의 두부 치킨 제조 방법은 간수액이 제거된 두부를 믹서에 넣고 물과 함께 갈아낸 간두부에 다수의 혼합물질을 섞어 만든 1차 튀김옷 물질을 만든 후, 1차 튀김옷 물질을 숙성된 다수의 닭 조각 표면에 바르고 2차 튀김옷 물질도 다수의 닭 조각 표면에 바르고 나서 식용 기름으로 튀겨 두부 치킨을 완성시킴으로써, 콩을 가공하여 만든 두부의 효능인 콜레스테롤과 지방산 양을 저하시켜 골다골증, 고혈압 또는 항암 발생율을 줄이고 필수지방산과 비타민 E을 공급하여 소화율을 높이는 제 1 효과를 준다.The tofu chicken manufacturing method of the present invention is to prepare a first fry cloth material made by mixing a mixture of a large number of mixtures in the tofu ground with water and put the tofu from which the brine has been removed, and then aging the first fry cloth material. Applying to the surface of chicken pieces and applying the second frying material to the surface of many pieces of chicken, then fried with edible oil to complete the tofu chicken, reduces the amount of cholesterol and fatty acids, the tofu made by processing soybeans, and reduces the amount of osteoporosis, hypertension or anticancer. Reduces and provides essential fatty acids and vitamin E to give the first effect of increasing digestibility.

또한, 본 발명은 콩의 영양을 그대로 살리면서 칼슘의 양은 콩보다 많고, 가격면에도 우수한 두부가 치킨에 접목됨으로 인하여 맛과 영양을 고루 갖춘 건강식 두부 치킨의 판매율 향상을 기대하는 제 2 효과를 준다.In addition, the present invention provides the second effect of expecting to improve the sales rate of healthy tofu chicken with excellent taste and nutrition because the amount of calcium is greater than that of soybeans while maintaining the nutrition of soybeans, and the tofu excellent in price is grafted to chicken. .

도 1은 본 발명의 실시예에 따른 두부 치킨 제조 방법을 나타낸 순서도이다.1 is a flow chart showing a method of manufacturing tofu chicken according to an embodiment of the present invention.

이하, 본 발명의 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명의 실시예에 따른 두부 치킨 제조 방법을 도시한 도면이다.1 is a view showing a method of manufacturing tofu chicken according to an embodiment of the present invention.

도 1를 참조하면, 두부 치킨 제조 방법은 간수액이 제거된 두부를 믹서에 넣고 물과 함께 갈아낸 간두부에 다수의 혼합 물질을 섞어 만든 1차 튀김옷 물질을 만든 후, 1차 튀김옷 물질을 숙성된 다수의 닭 조각 표면에 바르고 2차 튀김옷 물질도 다수의 닭 조각 표면에 바르고 나서 식용 기름으로 튀겨 두부 치킨을 완성시키는 방법이다.Referring to Figure 1, tofu chicken manufacturing method is to prepare a first fry garment material made by mixing a large number of mixed substances in the tofu ground with the water in the mixer to remove the brine solution, and then aging the first fry garment material This is a method of applying tofu on the surface of a large number of chicken pieces and applying the second frying material to the surface of a large number of chicken pieces, then frying with edible oil to complete the tofu chicken.

먼저, 1차 염지제가 침전된 염지액에 닭고기가 넣어진다(S10).First, chicken is added to the salt solution in which the primary salt agent is precipitated (S10).

여기서, 염지액은 1차 염지제인 아질산염 또는 소금이 첨가된 용액을 일컫으며, 다양한 육고기(ex : 닭, 오리, 거위, 돼지고기, 소고기 등)에 도포하여 튀김기로 튀겨낼 수 있어 활용 가능성이 크고, 영양가 높도록 1차 염지 제를 침전시킨 액체이다.Here, the salt solution refers to a solution to which the primary salt agent is nitrite or salt, and is applied to various meats (ex: chicken, duck, goose, pork, beef, etc.) and can be fried with a fryer, making it highly useful. , It is a liquid in which primary salting agents are precipitated to have high nutritional value.

닭고기가 일정시간 동안 염지액에 담겨져 절여진다.The chicken is soaked in salt solution for a period of time.

염지액에 의해 절여진 닭고기는 먹기 좋은 크기로 절단되어 다수의 닭 조각으로 나눠진다(S20).The chicken pickled by the saline solution is cut into pieces that are easy to eat and divided into a number of pieces of chicken (S20).

다수의 닭 조각이 2차 염지제로 버무려지기 위해 2차 염지제를 준비한다.Prepare a secondary salting agent so that a large number of pieces of chicken are served as a secondary salting agent.

2차 염지제는 전체 100 중량%에 대하여 55 내지 69 중량%의 생양파, 4 내지 7.4 중량%의 쌀가루, 9.4 내지 12 중량%의 전분가루, 2 내지 3 중량%의 강황가루, 0.8 내지 1.2 중량%의 통후추, 0.4 내지 0.7 중량%의 로즈마리, 0.4 내지 0.7 중량%의 오레가노, 3 내지 5 중량%의 정제염, 2 내지 3 중량%의 초코가루 및 9 내지 12 중량%의배터믹스를 믹서에 넣고 혼합하여 생성시킨다.The secondary dyeing agent is 55 to 69% by weight of fresh onion, 4 to 7.4% by weight of rice flour, 9.4 to 12% by weight starch powder, 2 to 3% by weight turmeric powder, 0.8 to 1.2% by weight based on 100% by weight of the total % Whole pepper, 0.4 to 0.7% by weight of rosemary, 0.4 to 0.7% by weight of oregano, 3 to 5% by weight of refined salt, 2 to 3% by weight of chocolate powder and 9 to 12% by weight of batter mix into a mixer To produce.

이에 따라, 다수의 닭 조각이 기준비된 2차 염지제에 잘 버무려진 후(S30), 버무려진 다수의 닭 조각이 물이 통 과되는 여과망이 구비된 상자에 담겨져 12 내지 18시간 동안 숙성된다(S40, S50).Accordingly, after a plurality of pieces of chicken are well mixed with the prepared secondary salting agent (S30), the plurality of pieces of chicken left in the box equipped with a filter network through which water passes is aged for 12 to 18 hours (S40, S50).

특히, 본 발명의 두부 치킨 제조 방법은 콩을 가공하여 만든 주재료인 두부를 깨끗한 찬물에 2 내지 3 회 반복 적으로 담아 갈아주면서 두부 내에 존재하는 간수액을 제거한다(S60).In particular, the tofu chicken manufacturing method of the present invention is to remove the brine present in the tofu while repeatedly grinding and grinding the tofu, the main ingredient made by processing soybeans, in clean cold water 2-3 times (S60).

또한, 간수액이 제거된 두부를 이용하여 다수의 닭 조각에 발라질 1차 튀김옷 물질이 준비된다.In addition, a primary frying material to be applied to a number of pieces of chicken is prepared using tofu from which the brine solution has been removed.

즉, 간수액이 제거된 두부는 믹서에 의해 물과 함께 갈려져 간두부로 변형되고 난 후, 간두부는 다수의 혼합 물 질과 섞여 1차 튀김옷 물질로 생성된다(S70, S80).1차 튀김옷 물질은 전체 100 중량%에 대해서 간수액이 제거된 간두부 57 내지 68 중량%에, 8 내지 10.22 중량% 의 전분가루, 5.68 내지 8중량%의 쌀가루, 2 내지 3중량%의 정제염, 0.6 내지 0.8 중량%의 바닐라향, 0.6 내지0.8중량%의 초코가루, 0.04 내지 0.06 중량%의 후추가루, 0.04 내지 0.06 중량%의 양파가루, 0.04 내지 0.06 중량%의 로즈마리 및 15 내지 20 중량%의 배터믹스를 믹서에 넣고 잘 섞어 생성시킨다.That is, after the tofu from which the brine solution has been removed is ground together with water by a mixer and transformed into a tofu, the tofu is mixed with a plurality of mixed substances to produce a primary frying material (S70, S80). The frying material is 57 to 68% by weight of the liver tofu with respect to the total 100% by weight, 8 to 10.22% by weight of starch powder, 5.68 to 8% by weight of rice powder, 2 to 3% by weight of purified salt, 0.6 to 0.8% by weight vanilla flavor, 0.6-0.8% by weight chocolate powder, 0.04-0.06% by weight pepper powder, 0.04-0.06% by weight onion powder, 0.04-0.06% by weight rosemary and 15-20% by weight batter mix Put in a mixer and mix well to produce.

이후, 상기 기생성된 1차 튀김옷 물질이 12 내지 18시간 동안 숙성시킨 다수의 닭 조각 표면에 발라진다(S90).Thereafter, the parasitic primary frying material is applied to the surface of a number of chicken pieces aged for 12 to 18 hours (S90).

후라이드 치킨 제조시에 2차 튀김옷 물질로 통칭되는 자주 사용되는 다수의 치킨 가루 중에서 브레딩 믹스가 선 택 준비된다.When preparing fried chicken, a breading mix is prepared from a number of commonly used chicken powders commonly referred to as secondary frying clothes.

브레딩 믹스는 소맥분(밀), 옥수수전분(옥수수), 정제염, 고화방지분당(밀) 및 글루타민산나트륨을 주원료로 한다.The breading mix consists of wheat flour (wheat), corn starch (corn), refined salt, anti-solidified sugar (wheat) and sodium glutamate as the main ingredients.

즉, 1차 튀김옷 물질이 발라진 다수의 닭 조각 표면에 2차 튀김옷이 이어서 발라지며(S100), 다수의 닭 조각이 170 내지 180도를 유지하는 식용 기름에 10 내지 12분 동안 튀겨져 그 결과로 두부 치킨으로 완성된다(S110).That is, the second frying clothing is subsequently applied to the surface of the plurality of pieces of chicken coated with the primary frying material (S100), and the plurality of chicken pieces are fried in edible oil maintaining 170 to 180 degrees for 10 to 12 minutes, resulting in It is completed with tofu chicken (S110).

본 발명의 두부 치킨 제조 방법을 통해 완성된 두부 치킨은, 인스턴트 식품인 치킨에 콩을 바로 사용하지 않고, 1차 가공한 상태의 두부를 사용하여 영양소 파괴없이 두부의 영양을 섭취할 뿐만 아니라 콜레스테롤과 포화 지방산의 양을 낮추고 필수지방산과 비타민 E를 공급함으로써, 골다골증과 고혈압 예방 또는 항암 등의 효과를 기 대하고 소화율을 높여 풍부한 단백질 성분이 함유된 치킨에다가 콩 성분까지 섭취할 수 있다.Tofu chicken completed through the method of manufacturing tofu chicken according to the present invention does not directly use soybeans for instant food chicken, but also uses tofu in a primary processed state to ingest nutrition of tofu without destroying nutrients, as well as cholesterol and By lowering the amount of saturated fatty acids and supplying essential fatty acids and vitamin E, you can expect the effects of preventing osteoporosis and hypertension or anti-cancer, and increase digestibility, so you can eat chicken with rich protein components and even soy components.

또한, 두부 치킨은 콩 본래의 고소함과 담백함이 치킨에 더해져 고소한 맛과 닭고기의 육질감을 더욱 부드럽도록 촉진시켜 소화를 도와주며, 콩의 영양을 고스란히 살리면서 오히려 칼슘의 양은 콩보다 더 많은 완벽한 두부를 치킨에 접목시킴에 따라 맛과 영양면에서 최고의 건강식품 중에 하나라 할 것이다.In addition, tofu chicken adds to the chicken the original savoryness and lightness, and promotes the savory taste and texture of the chicken to make it softer. It helps digestion, while maintaining the nutrition of soybeans. As it is grafted onto chicken, it will be one of the best health foods in terms of taste and nutrition.

무엇보다도, 본 발명의 주재료로 쓰이는 두부는 풍부한 영양에 비해 가격이 비교적 저렴하기 때문에 원가절감에 한 몫을 차지하며 대량 제조하는데에도 기여한다.Above all, tofu used as the main ingredient of the present invention is relatively cheap compared to rich nutrition, and thus contributes to cost reduction and mass production.

부가적으로, 두부 치킨은 단백질, 필수 지방산, 칼슘, 철분 등의 다양한 영양소들이 풍부할 뿐 아니라 건강에 이로운 셀리 활성 물질도 들어 있어, 피부 미용과 노화 방지에 탁월한 효과를 준다.In addition, tofu chicken is rich in various nutrients such as protein, essential fatty acids, calcium, and iron, and it also contains healthy active celly active substances, which are excellent for skin beauty and anti-aging.

상기에서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당 기술분야의 숙련된 당업자는 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.Although described above with reference to the preferred embodiments of the present invention, those skilled in the art may variously modify and change the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that you can.

Claims (4)

1차 염지제가 침전된 염지액에 넣어진 닭고기가 일정시간 경과 후 꺼내져 다수의 닭 조각으로 나눠지는 단계;
상기 다수의 닭 조각이 2차 염지제에 의해 잘 버무려진 후, 여과 상자에 담겨져 12 내지 18시간 동안 숙성되는 단계;
두부가 2 내지 3회 정도 찬물에 담겨져 상기 두부 속에 존재하는 간수액을 제거하는 단계;
상기 두부가 믹서에 의해 물과 함께 갈려져 간두부로 변형되고, 상기 간두부가 다수의 혼합 물질과 섞여 1차 튀 김옷 물질로 생성되는 단계;
상기 1차 튀김옷 물질이 상기 숙성된 다수의 닭 조각 표면에 발라지는 단계; 및
상기 1차 튀김옷 물질이 발라진 다수의 닭 조각 표면에 2차 튀김옷 물질이 발라진 후, 상기 다수의 닭 조각이 식용 기름에 튀겨져 두부 치킨으로 완성되는 단계를 포함하는 두부 치킨 제조 방법.The step of dividing the chicken into the salt solution in which the primary salting agent is precipitated is taken out after a certain period of time and divided into a plurality of pieces of chicken;
After the plurality of pieces of chicken are well mixed with a secondary salting agent, placed in a filter box and aged for 12 to 18 hours;
Removing the bitter solution present in the tofu soaked in cold water about 2-3 times;
A step in which the tofu is ground together with water by a mixer to be transformed into a tofu, and the tofu is mixed with a plurality of mixed substances to be produced as a primary fried kimchi material;
The primary frying material is applied to the surface of the aged chicken pieces; And
A method of manufacturing a tofu chicken comprising the step of completing a plurality of pieces of chicken fried in edible oil and completing the tofu chicken after a second layer of fried clothing is applied to the surface of the plurality of pieces of chicken coated with the first frying material. 제 1 항에 있어서, 상기 2차 염지제는 전체 100 중량%에 대하여 55 내지 69 중량%의 생양파, 4 내지 7.4 중량%의 쌀가루, 9.4 내지 12 중량%의 전분가루, 2 내지 3 중량%의 강황가루, 0.8 내지 1.2 중량%의 통후추, 0.4 내지 0.7 중량%의 로즈마리, 0.4 내지 0.7 중량%의 오레가노, 3 내지 5 중량%의 정제염, 2 내지 3 중량%의 초코가루 및 9 내지 12 중량%의 배터믹스를 상 기 믹서에 넣고 혼합하여 생성시킨 물질인 것을 특징으로 하는 두부 치킨 제조 방법.The method according to claim 1, wherein the secondary dyeing agent is 55 to 69% by weight of fresh onion, 4 to 7.4% by weight of rice flour, 9.4 to 12% by weight of starch powder, 2 to 3% by weight based on 100% by weight of the total Turmeric powder, 0.8 to 1.2% by weight whole pepper, 0.4 to 0.7% by weight rosemary, 0.4 to 0.7% by weight oregano, 3 to 5% by weight refined salt, 2 to 3% by weight chocolate powder and 9 to 12% by weight Method of manufacturing tofu chicken, characterized in that the material produced by putting the batter mix into the mixer and mixing. 제 1 항에 있어서, 상기 1차 튀김옷 물질은,
전체 100 중량%에 대하여 상기 57 내지 68 중량%의 간두부에 8 내지 10.22 중량%의 전분가루, 5.68 내지 8 중량 %의 쌀가루, 2 내지 3 중량%의 정제염, 0.6 내지 0.8 중량%의 바닐라향, 0.6 내지 0.8 중량%의 초코가루, 0.04 내지 0.06 중량%의 후추가루, 0.04 내지 0.06의 중량%의 양파가루, 0.04 내지 0.06 중량%의 로즈마리 및 15 내 지 20 중량%의 배터믹스를 상기 믹서에 넣고 섞어 생성시킨 물질인 것을 특징으로 하는 두부 치킨 제조 방법.According to claim 1, wherein the first frying material,
8 to 10.22% by weight of starch flour, 5.68 to 8% by weight of rice flour, 2 to 3% by weight of purified salt, 0.6 to 0.8% by weight of vanilla flavor, based on the 57 to 68% by weight of liver to the total 100% by weight, 0.6 to 0.8% by weight of chocolate powder, 0.04 to 0.06% by weight of pepper powder, 0.04 to 0.06% by weight of onion powder, 0.04 to 0.06% by weight of rosemary and 15 to 20% by weight of batter mix into the mixer A method of manufacturing tofu chicken, characterized in that it is a substance produced by mixing. 제 1 항에 있어서, 상기 두부 치킨은,
상기 1차 튀김옷 물질이 발라진 다수의 닭 조각 표면에 상기 2차 튀김옷 물질 중 하나인 브레딩 믹스가 발라진 후, 상기 다수의 닭 조각이 170 내지 180도를 유지하는 식용 기름에 10 내지 12분 동안 튀겨져 완성되는 단계를 특징으로 하는 두부 치킨 제조 방법.According to claim 1, The tofu chicken,
After the breading mix, which is one of the secondary frying materials, is applied to the surface of the plurality of pieces of chicken on which the primary frying material has been applied, the plurality of pieces of chicken are fried in edible oil maintaining 170 to 180 degrees for 10 to 12 minutes. A method of making tofu chicken, characterized by the step of being completed.
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