KR20200105573A - Chicken fillet dumpings having a low-pat/low-calorie property and a excellent texture of food and manufacturing method thereof - Google Patents

Abstract

The present application relates to dumplings and a method of preparing the same, and specifically, to chicken breast-added dumplings having low fat and low calories and an excellent texture, and a method of preparing the same. To this end, one aspect of the present application can provide chicken breast-added dumplings which, with respect to 100 parts by weight of dumpling stuffing, comprise: 20-50 parts by weight of chicken breast; and 50-75 parts by weight of vegetable stuffing. According to the present invention, it is possible to provide dumplings which can be served as a part of well-being food that can enhance taste and flavor of low-fat and high-protein chicken breast and that can be simply and conveniently consumed. Through this, the present invention is effective in enhancing muscles and the health of men and women of all ages as well as people with a disease caused by body fat or a cardiovascular disease. The present invention has a low carbohydrate content and a high dietary fiber content, and thus, a feeling of satiety can be felt for a long time. Therefore, the present invention is effective in losing and controlling weight.

Description

Chicken breast dumplings with low fat-low caloric properties and excellent eating sensation {CHICKEN FILLET DUMPINGS HAVING A LOW-PAT/LOW-CALORIE PROPERTY AND A EXCELLENT TEXTURE OF FOOD AND MANUFACTURING METHOD THEREOF}

The present application relates to dumplings and a method for manufacturing the same, and more particularly, to a chicken breast dumpling having a low fat content, a low caloric value, and an excellent feeling of eating, and a method of manufacturing the same.

In general, dumplings are widely used in the public as a food that is eaten by steaming in a steamer or frying in oil by wrapping the dumplings made of pork as the main ingredient in a mixture of japchae, tofu, and various vegetables in a thinly made dumpling skin made with flour dough and making them into various sizes.

On the other hand, in recent years, the problem of causing cardiovascular diseases caused by meat with high fat content and related foods and the seriousness of various adult diseases caused by increased body fat have emerged, so well-being that prefers low-fat and low-calorie foods. Culture is taking place in our daily lives. However, dumplings sold on the market contain various kinds of food additives such as various kinds of chemical seasonings and flavor enhancers, which intensify consumers' anxiety, and meat and various vegetables are included, but the meat used is high in fat. Pork is processed and used in the shape of a round ring, and the vegetables used are mainly made of vermicelli, so they not only have high sugar content, but they also use dumpling skin made of flour. There is a problem that rises rapidly, and it does not meet the demands of the food culture that pursues the recent well-being.

In addition, in the culture of pursuing well-being, there is a tendency to prefer food that can be conveniently used even in busy daily life. Dumplings are rapidly growing as a good well-being food as a food suitable for satisfying this. There is a growing demand for dumplings that can protect the health of the family and enjoy the taste and flavor while simply dieting.

In other words, in the modern society, various foods are abundant, and the prevalence of obesity is gradually increasing due to exposure to genes that cause obesity, the environment, lack of exercise, and unhealthy food, and exposure to adult diseases such as diabetes and hypertension due to obesity. Has become. In addition, more and more people are taking care of themselves and taking care of themselves, and these modern people are looking for processed foods and convenience foods a lot for their busy work, and as the number of single-person households and honbap families increases, the demand for processed foods is even higher. There is a trend, but there are many problems in existing processed foods that are filled with food additives, fat, sodium, and high calories. As such, there is an urgent need for low-calorie, low-sodium, low-fat, and high-protein foods as foods that can be trusted and eaten safely and healthy in the age of health-consciousness.

On the other hand, chicken breasts have a high protein content and almost no fat and carbohydrates, so they are being used as diet foods and bodybuilding foods. However, since the chicken breast used in this way lacks fat, the dry texture has been a problem in the past, and cooking using various seasonings has been attempted to solve this texture, but the cooking process is complicated and enjoyable in a well-being culture. Can't solve the problem of simplicity.

In this regard, Korean Registered Patent No. 29163 relates to "a method for manufacturing dumplings made from chicken", and in detail, raw chicken is washed and peeled and crushed with a known croid blender to make meat and bones together. Whole chicken meat 50Kg starch 10Kg wheat flour 10Kg garlic 1Kg salt 1-2Kg is mixed with pepper seed extract for about 2-3 hours to increase the elasticity of chicken meat. After forming the dumpling skin, a half-moon-shaped dumpling is molded in a known automatic dumpling machine along with the known dumplings produced in the second process, and then matured at 160-180°C and treated with 35°C alcoholic hot water. The manufacturing method of is presented. However, since this technology crushes whole chicken and uses it as an ingredient for dumplings, the problem of high fat is still present, and since the bones of chicken are crushed together, consumers who consume it may be reluctant to eat, and seasoning and dibutyl hard In terms of controlling the taste of dumplings using chemical seasonings, such as adding oxytoloene, there is still a problem in providing dumplings that can be satisfied in a well-being food culture.

As another technique for dumplings using chicken, for example, Korean Patent No. 1809559 provides "a method for manufacturing dumplings made from steamed chicken", but this is done after making steamed chicken through a complex manufacturing process using raw chicken. Since it is a technology that combines with other dumplings, there is a problem of the complexity and inefficiency of the production process, and it still has a problem of high fatness and high salinity. In Korean Patent No. 1406890, pork in broth using chicken and beef bone It proposes a "manduo manufacturing method" in which dumplings are made by mixing dumplings made with dumplings as the main ingredient, but it still uses pork, but there is no suggestion of a technique for dumplings based on chicken, especially breast meat. There is a problem that cannot solve the problem of high fatness.

In this way, by solving the problem of texture of chicken breast, it can be usefully used for improving constitution such as diet, as it can maintain a feeling of satiety according to nutritionally high protein content and low cholesterol content, and proper supply of fiber. , It provides convenience in manufacturing dumplings due to its high formulation stability, and the manufacturing method of dumplings with a high flavor of eating sensation that allows them to enjoy both taste and health while restoring the health of patients and for children of all ages, including children in the growing season. It is a necessary reality, but there is no technical presentation for this yet.

This application was derived to solve the above problems, and it is possible to eat without worrying about diseases caused by body fat or cardiovascular disease by solving the high fat problem of conventional dumplings by replacing meat, and for middle-aged and elderly people who need muscle strength. In addition to being able to improve high protein, the younger generation who is on a diet has a low content of carbohydrates and a high content of dietary fiber, so it can maintain a feeling of fullness for a long time, and the flavor that allows healthy weight management is the same as eating meat. It is intended to provide a deep and excellent dumpling with excellent formulation stability and a method for manufacturing the same.

In order to achieve the above object, the first aspect of the present application, with respect to 100 parts by weight of dumplings, containing 25 to 50 parts by weight of chicken breast and 50 to 75 parts by weight of vegetables, can provide a chicken breast dumplings.

In one embodiment of the present application, the vegetable contains 40 to 60 parts by weight of the first vegetable including tofu and konjac, and 5 to 15 parts by weight of the second vegetable including the host, based on 100 parts by weight of dumplings. It may include dumplings, but is not limited thereto.

In one embodiment of the present application, the first vegetable is, based on 100 parts by weight of dumplings, 18 to 26 parts by weight of tofu, 6 to 12 parts by weight of konjac, 6 to 12 parts by weight of chives, 5 to 11 parts by weight of onion, cabbage 2 to 5 parts by weight and 0.5 to 1.5 parts by weight of garlic may be included, but are not limited thereto.

In one embodiment of the present application, the second vegetable may include 5 to 15 parts by weight of host and 0.2 to 2.0 parts by weight of kelp based on 100 parts by weight of dumplings, but is not limited thereto.

In one embodiment of the present application, the chicken breast dumplings of the present application, based on 100 parts by weight of the dumpling cattle, 25 to 35 parts by weight of flour, 1 to 5 parts by weight of black rice flour, 0.02 to 0.1 of potato starch, 0.1 to 0.5 of modified starch, and The dumpling may be filled in the dumpling skin that is kneaded by mixing 0.18 to 0.38 parts by weight of salt, but is not limited thereto.

The second aspect of the present application is, S1) After taking a sanitary treatment by checking the properties of the chicken breast and removing foreign substances, the chicken breast meat manufacturing step of preparing a chicken breast meat by slicing it to an average particle size of 4 to 8 mm; S2) a first vegetable production step of manufacturing a vegetable by slicing at least one vegetable selected from the group consisting of chives, onions, cabbage and garlic, while including tofu and konjac; S3) a second vegetable manufacturing step of finely chopping the boiled host and chopping the kelp soaked in water to prepare a vegetable stuffing; And, S4) a filling step of preparing a dumpling skin, mixing the chicken breast meat obtained in S1), the first vegetable obtained in S2), and the second vegetable obtained in S3), and inserting it into the dumpling skin. It can provide a method for producing chicken breast dumplings, including:

In one embodiment of the present application, the first vegetable manufacturing step, after cutting tofu, konjac, chives, onions, and cabbage into an average particle size of 5 to 10 mm, tofu 18 to 26 parts by weight, konjac 6 to 12 It may be prepared by mixing in parts by weight, 6 to 12 parts by weight of chives, 5 to 11 parts by weight of onion, 2 to 5 parts by weight of cabbage, and 0.5 to 1.5 parts by weight of minced garlic, but is not limited thereto.

In one embodiment of the present application, the second vegetable manufacturing step, 5 to 15 parts by weight of host boiled for 3 to 5 minutes in an atmosphere of 90 to 120 ℃ and 0.2 to 2.0 weight of kelp immersed in room temperature water for 1 to 2 hours Each part may be minced into 5 to 10 mm and prepared by mixing them, but is not limited thereto.

In one embodiment of the present application, the manufacturing step of dumpling skin in the filling step, 25 to 35 parts by weight of flour, 1 to 5 parts by weight of black rice flour, 0.02 to 0.1 of potato starch, 0.1 to 0.5 of modified starch, and 0.18 to 0.38 weight of salt It may be a dumpling skin that is kneaded by mixing parts, but is not limited thereto.

In one embodiment of the present application, in the filling step, 0.2 to 0.6 parts by weight of sesame oil and 0.08 to 0.16 parts by weight of black pepper are mixed together with the first vegetable and the second vegetable based on 100 parts by weight of dumplings. However, it is not limited thereto.

According to the present application, it is possible to improve the flavor of the taste of chicken breast, which is low-fat and high-protein, and can provide dumplings as a part of well-being food that can be conveniently and conveniently consumed.

Through this, it can bring the effect of improving muscle strength and health not only for people with body fat diseases or cardiovascular diseases, but also for men and women of all ages.It has a low content of carbohydrates and a high content of dietary fiber, so it can maintain a feeling of satiety for a long time. It can provide an effect to manage weight.

1 is a graph showing the comparison of test factors such as calories, salinity, protein, etc. with an example according to an embodiment of the present application and products of other companies

Hereinafter, the accompanying drawings and implementations or examples will be described in detail so that a person having average knowledge in the technical field belonging to the present application can easily reproduce the present application repeatedly.

The present application may be implemented in various different forms and is not limited to the embodiments and examples described herein.

In the entire specification of the present application, when a certain part "includes" a certain component, it means that other components may be further included rather than excluding other components unless otherwise stated.

In the entire specification of the present application, when a part is said to be “connected” with a certain component, it is understood that even if there is a part to which other components may be added, the principle of solving the problem may be substantially the same as that of the combination. Includes or includes the meaning of indirectly connected.

Throughout the present specification, when a step is positioned “before” or “after” another step, this includes not only the case where a certain step is directly linked with another step, but also the case where another step exists between the two steps. .

The terms "about", "substantially", etc. of the degree used throughout the present specification are used at or close to the numerical value when manufacturing and material tolerances specific to the stated meaning are presented, and understanding of the present invention To aid in, accurate or absolute figures are used to prevent unfair use of the stated disclosure by unscrupulous infringers.

The term "~ (to) step" or "step of" used throughout the present specification does not mean "step for".

The first aspect of the present application, with respect to 100 parts by weight of dumplings, including 25 to 50 parts by weight of chicken breasts and 50 to 75 parts by weight of vegetables, may provide a chicken breast dumplings.

Chicken breast contains the least amount of fat among chicken parts, but contains the most protein, and contains more essential amino acids, including methionine, than beef.

However, since the chicken breast consists only of white muscle fibers, there may be a problem of so-called nasty taste, so care must be taken not to cause loss of meat juice in order to use it as a composition of the dumplings of the present application, and in one embodiment of the present application for this purpose, the above It is preferable to prepare chicken breasts separated as part of the chicken in the range of -12°C to -5°C. For example, chicken breasts separated as a part of chicken can be stored in an oxygen-free state in an atmosphere of -12 ℃ to -5 ℃ and then subjected to a subsequent shredding process, and processed in the manufacturing process according to mass production or automated processes. After wearing the frozen chicken breast, it may be defrosted for about 72 hours or less in an atmosphere of -12 °C to -5 °C, followed by a process of mincing it to be used as a material for dumplings.

Chicken breasts processed or thawed in an atmosphere of -12 ℃ to -5 ℃ are cut into 4 to 8 mm in size through a shredder to produce chicken breast meat.

As for the method of slicing chicken breast, crushing or cutting methods can be used, and the method of slicing is not particularly limited, but it is preferable to cut it with a cutting method using a blade to minimize the loss of meat juice. And, as an example, it is preferable to cut the chicken breast in a direction parallel to or perpendicular to the formation direction of the white muscle fibers of the chicken breast, and cut the size into 4 to 8 mm. It is more preferable to minimize it.

In terms of the size of the chicken breast, if the size of the chicken breast is less than 4 mm, the flavor of the chicken breast taste when eating the prepared dumplings is compared to the size and content ratio of the vegetables, which is another component of the dumplings. There is a problem that it is not enough to feel, there is a problem that the juice may be lost in the process of increasing the steaming, and if it exceeds 8 mm, the taste of the dumplings is weakened, and there is also a problem of lack of flavor and formulation stability of the dumplings. There is a significance of numerical limitation in

The chopped chicken breast is preferably composed in a range of 25 to 50 parts by weight based on 100 parts by weight of dumplings, and the vegetable is preferably mixed in a range of 50 to 75 parts by weight based on 100 parts by weight of dumplings, If the chicken breast is less than 25 parts by weight, there may be a problem that the light flavor of the chicken breast cannot be felt, and if it exceeds 50 parts by weight, a thick taste may occur due to the excess of the inherent taste of the white muscle fiber. In that there may be problems, there is a significance of numerical limitation.

The vegetable may be used a variety of vegetables, but is not particularly limited, in one embodiment of the present application, the vegetable is composed of a first vegetable containing tofu and konjac, and a second vegetable containing host It is preferable, and in one embodiment of the present application, the vegetable is 40 to 60 parts by weight of the first vegetable including tofu and konjac, and the second vegetable 5 to 15 including the host, based on 100 parts by weight of dumplings. It may include dumplings containing parts by weight, but is not limited thereto.

The tofu functions to increase the content of the protein component by adding a vegetable protein component to correspond to the animal protein chicken breast. In particular, the unique savory taste of tofu was found to be harmonized with the protein components of chicken breasts, and it functions to enhance the flavor of the protein flavor of chicken breasts eaten with tofu.

The tofu may be shredded using a crushing method and a shredding method, and although not particularly limited, in an exemplary embodiment, the savory taste and flavor of the vegetable protein tofu is an animal protein corner of the shredded chicken breast. It is preferable that it is manufactured using a crushing method so as to achieve harmony in the corner, but is not limited thereto. Tofu obtained by crushing or chopped is preferably composed of an average particle size in the range of 5 to 10 mm, and if the size is less than 5 mm, the chewy taste of the tofu is insufficient and it is insufficient to achieve harmony with the chewy taste of chicken breast. And, if it exceeds 10 mm, it may be difficult to associate with other ingredients, and there may be a problem of formulation stability.

The konjac is a type of vegetable gelatin, and its taste is chewy.When the dumplings are cooked, the viscosity is softened by the mannan component of the konjac near the steaming temperature, and the taste is made in harmony with other ingredients of the dumplings. And, in particular, it can be matched with the protein taste of chicken breast, because the konjac performs a function of supplementing and supplementing the taste of the meat juice of chicken breast that may be lost in the process of cooking dumplings.

In addition, the conventional vermicelli, which was applied to dumplings, had a problem of high calories due to its relatively high sugar content, but we applied the carbohydrate component of dumplings as konjac to supply appropriate calories at the nutritional level of carbohydrates, At the level, the dietary fiber component of konjac gives eaters a feeling of satiety, so it can be very appropriately used in diets, such as diet. In addition, it has the effect of preventing constipation and is useful for improving intestinal function because it increases beneficial bacteria in the intestine.Therefore, it is suitable for use as diet food by giving the effect of low caloric and low sodium together with the elements of chicken breast of the present application. have.

It is preferable that the konjac contains 6 to 12 parts by weight based on 100 parts by weight of dumplings, and if it is less than 6 parts by weight, the flavor of the stickiness may be weakened due to the deterioration of the function of the mannan, and there may be a problem in the formulation stability. In this case, there is a meaning of numerical limitation in that a problem may occur that the texture is not smooth.

The konjac may be prepared by mixing 25 to 50 parts by weight of water at 60 to 100°C with respect to 9 to 12 parts by weight of konjac powder, stirring for 5 to 20 minutes, and then cooling at room temperature, and in one embodiment of the present application, With respect to 9 to 12 parts by weight of the konjac powder made by drying, pulverizing, and adjusting, 15 to 25 parts by weight of the first starch, 18 to 28 parts by weight of the second starch, 30 to 40 parts by weight of the indigestible text reel at 60 to 100°C. Konjac obtained by mixing with 360 to 400 parts by weight of water, stirring for 8 to 15 minutes, and cooling at room temperature or at -4°C, may be used, but is not limited thereto.

The first starch is one or more selected from the group consisting of tapioca, potato, corn starch, or processed starch, and the second starch is xanthan gum, tamaride gum, tragacanth gum, gellan gum, wheat fiber, oatmeal fiber, It may be one or more selected from the group consisting of sugarcane fiber, potato fiber, crystalline cellulose, carrageenan, guar gum, guar gum decomposition product, or sylium seed gum, but is not limited thereto.

The konjac prepared in this way can eliminate the feeling of refusal to eat due to the peculiar scent of the konjac powder itself, and has a characteristic that can further enhance the characteristic chewy and plump texture.

In one embodiment of the present application, the first green vegetable containing the tofu and konjac is preferably included in an amount of 40 to 60 parts by weight based on 100 parts by weight of dumplings, and if it is less than 40 parts by weight, as mentioned above, chicken breast There may be a problem in that it is difficult to increase the flavor of the taste, and if it exceeds 60 parts by weight, taste and aroma may be degraded due to incongruity in the ratio with the second vegetable, or there may be a problem of formulation stability.

In one embodiment of the present application, the tofu and konjac may be mixed with one or more selected from the group consisting of chives, onions, cabbage, and minced garlic to prepare a first vegetable.

The chives serve to enhance the fragrant flavor of dumplings by purifying the peculiar smell of chicken breast, which can have as an animal protein, and to enhance the flavor of vegetables, which will be mentioned below, but the first vegetable is prepared using the leek. It was confirmed that the taste and flavor of the chicken breast and the flavor of the chicken breast were very harmonious and high using the chives than when prepared. In one embodiment of the present application, the chives are preferably composed of 6 to 12 parts by weight with respect to 100 parts by weight of dumplings, and illustratively, in the process of manufacturing dumplings, it is used as raw chives cut into a particle size of 5 to 10 mm. desirable. It is effective in removing the peculiar odor of chicken breast, which is included in 100 parts by weight compared to the raw chives dumplings, in the numerical range of the weight and particle size, and is a host consisting of dumplings that have already been cooked when cooked and cooked by filling the dumpling skin later. With a very harmonious vegetable taste and can enhance its flavor.

The onion has a function similar to the aforementioned chives, and serves to improve the flavor of the dumplings by purifying the peculiar smell of chicken breasts and to enhance the flavor of vegetables. In detail, before mixing as dumplings, it is preferable to prepare using raw onions and cut them into an average particle size of 5 to 10 mm, and to include 5 to 11 parts by weight based on 100 parts by weight of dumplings.

In the numerical range of the weight and particle size of the onion dumplings, the taste and aroma of allicin, the ingredient of raw onions, is composed of the ingredients of the dumplings before cooking the dumplings, and the chicken breasts of the dumplings are mixed and at the same time remove the peculiar odor of the chicken breasts. The texture of the meat is softer, and after the dumplings are cooked, the sweet and soft texture harmonizes with the chicken breast, making it suitable for enhancing the flavor of the dumplings. In addition, by causing a synergistic effect with the function of garlic, which may be included as a component of the first vegetable in the following, it is possible to increase the harmony of taste and aroma of the chicken breast dumplings of the present application.

The cabbage can prevent digestion or gastrointestinal problems that may occur during diet by the vitamin U component contained in cabbage, and users with gastrointestinal diseases or users with slightly less digestive power can comfortably consume them mentally and healthily. Gives the ability to do it. The cabbage is preferably washed and cut into an average particle size of 5 to 10 mm.It is preferable to include 2 to 5 parts by weight based on 100 parts by weight of dumplings.In this numerical range, the chicken breast and cabbage are consumed together. The taste and flavor of the dumplings were very good, and if it exceeds 5 parts by weight, there is a significance of the numerical limitation in that a problem may arise that the formulation of the dumplings may be somewhat unstable during the process of cooking the dumplings.

In terms of aroma, the allicin scent is harmonized with the scents of onions and chives, and gives the function of harmonizing the flavor of the chicken breast, and after being cooked, it has a spicy flavor with other ingredients. In addition, the garlic may use minced garlic, and it is preferable to include 0.5 to 1.5 parts by weight based on 100 parts by weight of dumplings, and in this numerical range, the specific odor of allicin is combined with the onion, chives, and chicken breast. The flavor of the aroma may increase, and if it is less than 0.5 parts by weight, the taste of the chicken breast of the present application is slightly lowered, and if it exceeds 1.5 parts by weight, there may be a problem that the flavor may be reversed due to the specific odor of allicin.

In one embodiment of the present application, the second vegetable may include 40 to 60 parts by weight of the second vegetable including the host, based on 100 parts by weight of the dumplings, and preferably 5 to 15 parts by weight of the host and It may include a second vegetable containing 0.2 to 2.0 parts by weight of kelp, but is not limited thereto.

Together with the chives, the host plays a role of further enhancing the taste of vegetables that can be felt in the chicken breast dumplings of the present application, and the host is at a temperature of 100 to 120 °C, preferably 0.5 to 5 in water at a temperature of 95 °C or higher. After boiling for minutes, preferably for 3 to 5 minutes, and then naturally cooling to prevent it from becoming brittle, it can be used by cutting into an average particle size of 5 to 10 mm.Vitamin A, vitamin B1, vitamin B2, etc. of the host within this numerical range It minimizes the destruction of vitamins and mineral nutrients such as potassium, calcium, folic acid, and zinc, and prevents the structure of the fiber from becoming brittle, giving the advantage of enhancing nutrition and texture. In addition, the host is preferably included in an amount of 5 to 15 parts by weight based on 100 parts by weight of dumplings, and in this numerical range, chewiness is improved with the chives, and the cool taste of the host is added to the protein taste of chicken breast. Can be given.

It is preferable to additionally include the kelp with the host, and the tasama-specific occupied ingredient including alginic acid of kelp makes the texture of the protein taste of chicken breast more flexible and shiny at the mouth. It plays a role of invigorating. The kelp is obtained by immersion in water of about 20° C. or less for about 1 to 2 hours, and is preferably prepared with an average particle size of 5 to 10 mm and contained in an amount of 0.2 to 2.0 parts by weight based on 100 parts by weight of dumplings. If the kelp is less than 0.2 parts by weight, the role of imparting a soft taste to the chicken breast may be insignificant, and if it exceeds 2.0 parts by weight, there may be a problem in that the chewiness is not soft, so there is a meaning of numerical limitation.

In one embodiment of the present application, the first vegetable or the second vegetable may be additionally mixed with one or more selected from the group consisting of sesame oil and black pepper.

The sesame oil, salt, and pepper powder play the role of seasoning the chicken breast of the present application, and play a role of enhancing the flavor and flavor, and sesame oil is 0.2 to 0.6 parts by weight per 100 parts by weight of dumplings, and black pepper is It is preferably included in an amount of 0.08 to 0.16 parts by weight, but is not limited thereto.

The dumplings of the present application prepared in this way are filled in the dumplings and are prepared as chicken breast dumplings.In one embodiment of the present application, the dumplings may be prepared by mixing flour, black rice flour, potato starch, modified starch and salt, In an exemplary embodiment, with respect to 100 parts by weight of the dumplings, 25 to 35 parts by weight of flour, 1 to 5 parts by weight of black rice flour, 0.02 to 0.1 of potato starch, 0.1 to 0.5 of modified starch, and 0.18 to 0.38 parts by weight of salt are mixed. It can be kneaded.

Since the black rice flour is rich in anthocyanins, vitamin B group, and other inorganic nutrients, it is suitable for users who consume dumplings to apply to diet or health food, and furthermore, it is possible to make the color of dumpling skin a pretty pale purple color. , In addition to the flavor and flavor, it plays the role of enhancing the visual taste and flavor, and it is preferable to include 1 to 5 parts by weight based on 100 parts by weight of dumplings, and if it is less than 1 part by weight, lack of provision of nutrients and color There may be a problem that may be a lot of softening, and if it exceeds 5 parts by weight, there may be a problem of formulation stability of the dumpling skin.

The potato starch improves the viscosity, water retention, and transparency of the dumpling skin, and when applied with the black rice powder, the light purple color of the dumpling skin gives off a very shiny visual appearance, and due to its viscosity, it has a chewy texture with the konjac ingredients of the dumplings. It performs the role of adding, and preferably, it may be included in an amount of 0.02 to 0.1 parts by weight based on 100 parts by weight of dumplings, but if it is less than 0.02 parts by weight, there may be a problem in that viscosity and transparency are deteriorated and the chewy taste of the taste is not felt, If it exceeds 0.1 parts by weight, there may be a problem that the color of the dumpling skin is buried in transparency.

The modified starch increases the stability of emulsification by increasing the adhesion and viscosity between the chicken breast and the ingredients of the dumplings including the first vegetable and the second vegetable, and the liver of the dumpling skin. It can faithfully perform its function together with the components of, for example, dextrin, oxidized starch, oxygenated starch, alpha (α) starch, starch derivatives, etc. can be selected and used, and is not particularly limited, and illustratively tapioca starch You can use It is preferable that the modified starch contains 0.1 to 0.5 parts by weight based on 100 parts by weight of dumplings, and if it is less than 0.1 parts by weight, there is a problem in the emulsion stability, and if it exceeds 0.5 parts by weight, the texture of the dumpling skin is different from the texture of the konjac. The significance of the numerical limitation is that the flavor of the taste may be slightly degraded because it cannot be matched.

The second aspect of the present application is S1) after taking a sanitary treatment by confirming the properties of the chicken breast and removing foreign substances, and then slicing the chicken breast to an average particle size of 4 to 8 mm to prepare chicken breast meat; S2) a first vegetable production step of manufacturing a vegetable stuffing by slicing at least one vegetable selected from the group consisting of chives, onions, cabbage and minced garlic, including tofu and konjac; S3) a second vegetable manufacturing step of finely chopping the boiled host and chopping the kelp soaked in water to prepare a vegetable stuffing; And, S4) a filling step of preparing a dumpling skin, mixing the chicken breast meat obtained in S1), the first vegetable obtained in S2), and the second vegetable obtained in S3), and inserting it into the dumpling skin. It can provide a method for producing chicken breast dumplings, including:

In the detailed description of the manufacturing method of the chicken breast dumplings of the present application, as presented through the detailed description of the chicken breast dumplings of the present application, hereinafter, the product and process of the dumplings will be additionally described. The dumplings produced after passing through the S4) phosphorus filling step can be exemplified to produce 27 to 33 g of dumplings per dumpling, and the prepared dumplings are cooked in a steamer and precooled with a blower. . After that, the product is rapidly frozen at a freezing speed of 40 rpm and a freezing temperature of -30 ℃, and then the product is shipped after checking and sorting out the presence or absence of molding defects and the shape of the product, and maintaining it at about -18 ℃ through the inner packaging step and box packaging. And provide it to consumers.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for describing the present invention in more detail, and that the scope of the present invention is not limited by these examples according to the gist of the present invention, for those of ordinary skill in the art to which the present invention belongs. It will be self-evident.

- Example -

Manufacturing 1. Chicken breast meat Produce

(1) Check properties and foreign substances and maintain processing temperature

The properties and appearance of the chicken breasts that were worn and inspected were checked, foreign substances were removed, and pre-sanitary treatment was performed, and then maintained in an atmosphere of -12 to -5 ℃ for about 72 hours to ensure good gravy of chicken breasts.

(2) Cutting step and manufacturing chicken breast meat

268.3 g of chicken breasts maintained in an atmosphere of -12 to -5 °C for about 72 hours were cut into 4 mm each in width and length through a chopping machine to prepare a first chicken breast meat.

Then, a second chicken breast was prepared with a size of 6 mm chicken breast, and a third chicken breast was prepared with a cree of 8 mm.

Manufacturing 2. First Vegetable Produce

(1st vegetable 1 small)

After washing the tofu with fresh water, 161 g was prepared, and then cut into 5 mm,

After preparing 67 g of konjac, cut it into 5 mm,

As selected vegetables, 67g of chives, 60.4g of onion, 26.8g of cabbage, and 6.7g of garlic were washed with groundwater water at a temperature of 20℃ or less, then minced garlic and cut the remaining vegetables into about 5 mm. Chopped and mixed with the previously prepared tofu and konjac to prepare the first vegetable stuffing.

(The first vegetable 2 small)

Except that the size of each of the ingredients was cut into 8mm, the first vegetable 1st manufacturing method was followed.

(3 small first vegetables)

Except that the size of each food material was cut into 10 mm, the method for preparing the first vegetable 1 was followed.

The 1st vegetable 1st to the 1st vegetable 3rd place prepared as described above were mixed with the first chicken breasts to the third chicken breasts to prepare a first mixed place, which is shown in Table 1 below.

Chicken Breast Meat 268.3g No. 1 Chicken Breast Meat 2nd Chicken Breast Meat 3rd Chicken Breast Meat


First vegetable tofu 161g

1 vegetable 1 small

1 vegetable 2 small

1 vegetable 3 small Konjac 67g Chives 67g onion 60.4g cabbage 26.8g garlic 6.7g Remark 1st mixed cow 1st mixed cow 1st mixed place 3

Manufacturing 4. Second Vegetables Produce

Boil the host for about 4 minutes in an atmosphere of about 95 ℃ of heated water, and soak the kelp in water at about 18 ℃ for about 1 hour or more, and then use it to prepare 64.4 g of host with a particle size of 5 mm and 5.4 g of kelp with a particle size of 5 mm. A mixed second vegetable 1 was prepared,

A second vegetable 2 cow was prepared by mixing 64.4 g of host host with a particle size of 8 mm and 5.4 g of kelp having a particle size of 8 mm,

A second vegetable 3 cow was prepared by mixing 247 g of host with a particle size of 10 mm and 5.4 g of kelp having a particle size of 10 mm.

Manufacturing 5. Mixed dumplings, manufacturing of dumpling skin and dumplings Steaming

The first mixing place in Preparation 3 and the second vegetable place in Preparation 4 were mixed as follows.

On the other hand, 239.7g of flour, 24g of black rice flour, and 0.5g of potato starch were mixed and kneaded in a vacuum to prepare dumplings. The dumplings were made by filling dumplings as shown in <Table 2> below, and the center temperature was about 85℃. After adjusting the steamer at a speed of about 40 rpm or less in the steaming machine and steaming for about 6 minutes, chicken breast dumplings of the present application were prepared, which are shown in [Table 2] below.

- Comparative example 1 to Comparative example 4 -

<Comparative Example 1>

A fourth chicken breast meat with a particle size of 2 mm was prepared.

Tofu and konjac cut into 3 mm were prepared, and chives, onions, cabbage, and minced garlic, cut into 3 mm, were mixed to prepare the first vegetable 4 stuffing,

Preparations 1 to 5 of the above Examples were followed, except that the second vegetable 4 beef was prepared by mixing the host and kelp cut into 3 mm.

<Comparative Example 2>

A fifth chicken breast meat with a particle size of 3 mm was prepared.

Tofu and konjac cut into 4 mm were prepared, and chives, onion, cabbage, and chopped garlic, cut into 4 mm, were mixed to prepare the first vegetable 5 stuffing,

Preparations 1 to 5 of the above Example were followed, except that 5 second vegetables were prepared by mixing the host and kelp cut into 4 mm.

<Comparative Example 3>

A sixth chicken breast meat was prepared with a particle size of 9 mm chicken breast meat,

Tofu and konjac chopped to 12 mm were prepared, and chives, onion, cabbage, and chopped garlic were mixed into 12 mm to prepare the first vegetable 6 stuffing,

Preparations 1 to 5 of the above Example were followed, except that 6 second vegetables were prepared by mixing the host and kelp cut into 12 mm.

<Comparative Example 4>

A 7th chicken breast meat with a particle size of 10 mm was prepared.

Tofu and konjac chopped into 15 mm were prepared, and chives, onion, cabbage, and chopped garlic cut into 15 mm were mixed to prepare the first vegetable 7 stuffing,

Preparations 1 to 5 of the above Example were followed, except that 7 second vegetables were prepared by mixing the host and kelp cut into 15 mm.

Examples 1 to 3 and Comparative Examples 1 to 4 are shown in Table 2 below.

Dumplings ingredients Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Comparative Example 3 Comparative Example 4
Chicken Breast Meat
268.3g 4th Chicken Breast Meat No. 5 Chicken Breast Meat No. 1 Chicken Breast Meat 2nd Chicken Breast Meat 3rd Chicken Breast Meat 6th Chicken Breast Meat 7th Chicken Breast Meat First
Vegetables tofu 161g First
4 vegetables First
5 small vegetables First
1 vegetable First
2 small vegetables First
3 small vegetables First
6 small vegetables First
7 vegetables Konjac 67g Chives 67g onion 60.4g cabbage 26.8g garlic 6.7g Second
Vegetables host 64.4g Second
4 vegetables Second
5 small vegetables Second
1 vegetable Second
2 small vegetables Second
3 small vegetables Second
6 small vegetables Second
7 vegetables Kelp 5.4g Sesame oil 3.4g adding adding adding adding adding adding adding Black pepper 1g adding adding adding adding adding adding adding

- Example Lesson 4 to 6 Comparative example 5 to 8-

After fixing the particle size of the related ingredients to about 7 mm based on the second chicken breast, the first vegetable 2, and the second vegetable 2 as in Example 2, the weight of the chicken breast and the first vegetable Examples 4 to 6 were prepared by weighing the cattle and/or the second vegetable as shown in Table 3 below.

Meanwhile, Comparative Examples 5 and 6 were carried out while fixing the weight of the chicken breast and reducing the weight of the first vegetable and the second vegetable, fixing the weight of the first vegetable and the second vegetable, and the weight of the chicken breast. Dumplings based on Comparative Example 7 and Comparative Example 8 were prepared while giving a negative change.

<Unit: g> Dumplings ingredients Comparative Example 5 Comparative Example 6 Example 4 Example 5 Example 6 Comparative Example 7 Comparative Example 8 Chicken Breast Meat 268.3 286.3 183.5 268.3 367.0 147 440 First vegetable tofu 90 110 133 161 190 161 161 Konjac 25 35 45 67 88 67 67 Chives 25 35 45 88 88 67 67 onion 20 28 37 60.4 80 60.4 60.4 cabbage 5 10 15 15 36 26.8 26.8 garlic 1.7 2.7 3.7 6.7 11 6.7 6.7 Second vegetable host 17 27 37 50.4 110 64.4 64.4 Kelp 0.5 1.0 1.5 5.4 14 5.4 5.4 Sesame oil 0.5 1.0 1.5 3.4 4.4 3.4 3.4 Black pepper 0.2 0.4 0.59 1.2 1.17 1.0 1.0

-Comparative Example 9 ~ Comparative Example 12-

As a dumpling on the market

G company dumplings (Comparative Example 9; brand name'Chicken Breast Dumplings'),

Company I's dumplings (Comparative Example 10; brand name'Simple Chicken Breast Dumplings'),

M's dumplings (Comparative Example 11; brand name'chicken breast dumplings') and,

Company D dumplings (Comparative Example 12; brand name'whole wheat dumplings') were prepared.

< Test example 1>: Analysis comparison of calories, protein and fat.

Nutritional evaluation was performed on the dumplings prepared in Example 2 and the dumplings prepared in Comparative Examples 9 to 12, and the component analysis was investigated in accordance with the Association of Official Analytical Chemists (AOAC, 2005), and the fat was analyzed by the Soxhelt extraction method. The content was analyzed with a nitrogen analyzer (Vario Max C/N, Elementer Co.Ltd, Hanau, Germany), and is shown in Table 4 below.

(Based on 100g) Example 2 Comparative Example 9
G company
Chicken breast dumplings Comparative Example 10
Company I
Easy meal
Chicken breast dumplings Comparative Example 11
Company M
chicken breast
One meal dumpling Comparative Example 12
D company
Whole wheat sugar dumplings
chicken breast Calories (Kcal) 109.89 161 138.8 184 148.8 Sodium (mg) 126.18 411.1 300 276.5 178.5 Carbohydrate (g) 14.29 20.5 16.1 17.5 15.4 Sugar (g) 1.01 2.2 2.2 One 1.7 Fat (g) 1.41 5 3.3 7 6.5 Saturated fat (g) 0.34 1.2 0.8 2.4 0 Cholesterol (mg) 21.03 13.8 19.4 25.5 10.7 Protein (g) 10.01 9.4 11.1 13 7.1 Food additives none Acidity regulator, mixed agent 2 (D-sorbitol solution, soybean oil, lecithin, polyglyceride fatty acid ester), dumpling seasoning powder, L-sodium glutamate [L-sodium glutamate (flavor enhancer), 5'disodium ribonucleotide], dextrin ,Complex seasoning food, bulgogi seasoning, active wheat gluten Sweetener oil-S,
Active wheat gluten,
Wheat Decomposition Extract,
Complex seasoned food,
sauce Aromax P,
Methocel,
Nucleic Acid,
Complex seasoned food,
Charcoal Grilled Ribs Sauce Complex seasoned food, Nucleic Acid IG

1 is a graph showing the comparison of calories, sodium, fat, sugars, proteins, etc. with the products of Comparative Examples 8 to 12 as Example 2 and other products according to an embodiment of the present application, and Table 4 and As can be seen from FIG. 1, the chicken breast dumplings of the present application did not add food additives compared to the chicken breast dumplings of other companies, and the least result was obtained in terms of calories, sodium, carbohydrates, and fat. , Compared to Comparative Example 5 of Company C, there was almost no difference in protein content, so it was found that there is no shortage as a protein supplement.

Based on this result, the chicken breast dumplings of our company are based on protein supplementation, but they have low fat, calories and salt, so they can be eaten without worrying about diseases caused by body fat or cardiovascular diseases by solving the high fat problem of conventional dumplings. And it was confirmed that high protein can be improved to the middle-aged and elderly people who need muscle strength.

< Test example 2>: Sensory evaluation

In the sensory evaluation of dumplings prepared in Examples and Comparative Examples according to the present application, a sensory test was conducted after selecting an evaluator to learn the sensory sensation, and evaluated by a 5-point preference scale method.

The scoring criteria are very bad (1), bad (2), moderate (3), good (4), and very good (5).(Test items are flavor, taste, mouth Sense in mouth, color, satiety, and overall acceptability were evaluated, and these were converted to average values and are shown in Table 5 below.

Flavor flavor
(Taste) Feeling in the mouth
(Sense in mouth) color
(Solor) Fullness
(satiety) Overall preference
(overall acceptability) Total score Comparative Example 1 4 3.2 2 2.2 3.5 3.1 18 Comparative Example 2 3.9 2.9 2.4 2.2 4 3.3 18.7 Comparative Example 3 2.9 3.3 2.9 3 3.9 3.2 19.2 Comparative Example 4 2.5 3 2.9 2.9 3.8 3.3 18.4 Example 1 4.6 4.8 4.8 4.8 4.8 4.7 28.5 Example 2 4.8 5 4.9 4.8 4.8 4.8 29.1 Example 3 4.7 4.9 4.8 4.7 4.9 4.7 28.7 Example 4 4.5 4.5 4.3 4.3 4.5 4.5 26.6 Example 5 4.5 4.6 4.7 4.5 4.8 4.7 27.8 Example 6 4.5 4.4 4.2 4.2 4.9 4.4 26.6 Comparative Example 5 2.5 3.2 3.2 3.1 2 2.9 16.9 Comparative Example 6 2.8 3.1 3.1 2.9 2.2 3 17.1 Comparative Example 7 2.9 2.5 2.9 3 2.5 2.9 16.7 Comparative Example 8 2.5 2.6 2.1 2.5 4 2.4 16.1 Comparative Example 9 3.8 3.6 3.4 3.5 3.7 3.5 21.5 Comparative Example 10 3.7 3.5 3.1 2.9 3.5 3.4 20.1 Comparative Example 11 3.5 2.9 2.9 3.2 2.9 3.2 18.6 Comparative Example 12 3.6 3.5 2.8 3.1 3.3 3 19.3

As can be seen from the above <Table 5>, when comparing Examples 1 to 3 and Comparative Examples 1 to 4 according to the present application, including the particle size of the chicken breast, the first vegetable and the second vegetable In the case of small particle size, low evaluation was obtained in the measure of mouth feel and color of the mouth, which is evaluated as having a small size of chicken breast and small grain size of vegetables, and less chewy taste, and in case of large particle size, a measure of flavor The scale of the and mouth feel showed low evaluation, which appears to have a somewhat greater sense of foreign body, and it is evaluated that the harmony of the scent is not well formed as the particle size increases.

On the other hand, when comparing Examples 4 to 6 and Comparative Examples 5 to 8, when the weight of chicken breast is fixed while reducing vegetables, the scale of flavor and the scale of satiety were undervalued, but tofu or konjac, and As the content of vegetables including bean sprouts is relatively low, it is evaluated that the peculiar smell of chicken breasts is not well taken. When the content of vegetables is fixed and the content of chicken breasts is relatively low, the measure of taste and feeling in the mouth The scale and satiety scale were low, which was judged to be incongruity due to the lack of chicken breast, and when a relatively high content of chicken breast was applied, the mouth feel scale was low, which was evaluated as having a rather dry texture Is judged.

Lastly, when compared to Comparative Examples 9 to 12 in the evaluation of other companies' products based on Example 2, the evaluation of the taste value was also high in Example 2, and in particular, the evaluation of the feeling or color in the mouth and In the comprehensive evaluation, it could be confirmed that the evaluation of chicken breast dumplings by the institute was high.

Although the present application has been described with reference to embodiments or examples above, this is only exemplary, and those of ordinary skill in the art will understand that various modifications and equivalent other embodiments are possible therefrom. . Therefore, the true technical scope of the present application should be determined by the technical spirit of the appended claims.

Claims (10)

Based on 100 parts by weight of dumplings, including 25 to 50 parts by weight of chicken breast and 50 to 75 parts by weight of vegetable stuffing,
Chicken breast dumplings.
The method of claim 1,
The vegetable stuffing includes dumplings containing 40 to 60 parts by weight of the first vegetable containing tofu and konjac, and 5 to 15 parts by weight of the second vegetable containing host, based on 100 parts by weight of the dumplings,
Chicken breast dumplings.
The method of claim 2,
The first vegetable is based on 100 parts by weight of dumplings, 18 to 26 parts by weight of tofu, 6 to 12 parts by weight of konjac, 6 to 12 parts by weight of chives, 5 to 11 parts by weight of onion, 2 to 5 parts by weight of cabbage, and minced garlic That containing 0.5 to 1.5 parts by weight,
Chicken breast dumplings.
The method of claim 2,
The second vegetable is containing 5 to 15 parts by weight of host and 0.2 to 2.0 parts by weight of kelp based on 100 parts by weight of dumplings,
Chicken breast dumplings.
The method of claim 1,
With respect to 100 parts by weight of the dumplings, the dumplings are kneaded by mixing 25 to 35 parts by weight of flour, 1 to 5 parts by weight of black rice flour, 0.02 to 0.1 parts by weight of potato starch, 0.1 to 0.5 parts by weight of modified starch, and 0.18 to 0.38 parts by weight of salt. Filled,
Chicken breast dumplings.
S1) After checking the characteristics of the chicken breast, removing foreign substances and taking a sanitary treatment, the chicken breast meat manufacturing step of preparing a chicken breast meat by cutting into an average particle size of 4 to 8 mm;
S2) a first vegetable production step of manufacturing a vegetable stuffing by slicing at least one vegetable selected from the group consisting of chives, onions, cabbage and minced garlic, including tofu and konjac;
S3) a second vegetable manufacturing step of finely chopping the boiled host and chopping the kelp soaked in water to prepare a vegetable stuffing; And,
S4) A filling step of preparing dumpling skin, mixing the chicken breast meat obtained in S1), the first vegetable obtained in S2), and the second vegetable obtained in S3), and interpolating it into the dumpling skin: Included,
How to make chicken breast dumplings.
The method of claim 6,
In the first vegetable manufacturing step, tofu, konjac, chives, onions, and cabbage are cut into an average particle size of 5 to 10 mm, and then 18 to 26 parts by weight of tofu, 6 to 12 parts by weight of konjac, 6 to 12 parts by weight of chives Parts, onions 5 to 11 parts by weight, cabbage 2 to 5 parts by weight and minced garlic 0.5 to 1.5 parts by weight to be prepared by mixing,
How to make chicken breast dumplings.
The method of claim 6,
In the second vegetable manufacturing step, 5 to 15 parts by weight of host boiled for 3 to 5 minutes in an atmosphere of 90 to 120 ℃ and 0.2 to 2.0 parts by weight of kelp immersed in room temperature water for 1 to 2 hours are shredded into 5 to 10 mm, respectively. To prepare it by mixing,
How to make chicken breast dumplings.
The method of claim 6,
The manufacturing step of the dumpling skin in the filling step is a dumpling skin that is kneaded by mixing 25 to 35 parts by weight of flour, 1 to 5 parts by weight of black rice flour, 0.02 to 0.1 parts by weight of potato starch, 0.1 to 0.5 of modified starch, and 0.18 to 0.38 parts by weight of salt. sign,
How to make chicken breast dumplings.
The method of claim 6,
In the filling step, 0.2 to 0.6 parts by weight of sesame oil and 0.08 to 0.16 parts by weight of black pepper are mixed together with the first vegetable and the second vegetable based on 100 parts by weight of dumplings,
How to make chicken breast dumplings.

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