KR20220064683A - Manufacturing Method of Strip using Chicken Breast and Strip Composition using Chicken Breast - Google Patents

Abstract

The present invention relates to a manufacturing method of shreds using chicken breast meat and a shred composition using chicken breast meat, containing 70 to 80 wt% of chicken breast sprayed with an Astragalus propinquus extract fermented product, 5 to 15 wt% of goji berry extract, 5 to 15 wt% of Salicornia herbacea water, and 0.1 to 1 wt% of complex salt. Provided are advantages of improving immunity, and providing an excellent taste by preventing the decomposition of fructooligosaccharide.

Description

TECHNICAL FIELD [0002] Manufacturing method of Strip using Chicken Breast and Strip Composition using Chicken Breast

The present invention relates to a method for producing a delicacy using chicken breast and a delicacy composition using chicken breast, and more particularly, to a delicacy using chicken breast, which can improve immunity, prevent decomposition of fructooligosaccharides, and have excellent taste. It relates to a manufacturing method and a delicacy composition using chicken breast.

Chicken breast is the muscle that covers the breast from the wings and beak side of a chicken. Since the breast consists only of white muscle fibers, the flesh has a pale pink or white color. In this area, the muscle fiber bundles are thin and gently stretched in a certain direction. Breast meat has the lowest fat content among chicken cuts, but contains the most protein, and contains more essential amino acids, including methionine, than beef. Chicken breast has very little fat content and is rich in protein, so it is low in calories (102 kcal per 100 g) and the taste of the meat is very light. Therefore, chicken breast is widely used as a diet food. However, since it is composed only of white muscle fibers, the juice is easily lost and the texture can become crumbly even if the heating is too little. Therefore, despite its high nutritional value, chicken breast is less popular among chicken cuts.

Republic of Korea Patent Publication No. 10-1562731 (October 22, 2015) discloses a method for manufacturing squid.

Republic of Korea Patent Publication No. 10-0537737 (2005.12.19.) discloses a method of processing cuttlefish.

As described above, a delicacy using squid has been disclosed, but a delicacy using chicken breast has not been disclosed yet.

KR 10-1562731 B1 2015.10.22. KR 10-0537737 B1 2005.12.19.

It is an object of the present invention to provide a method for producing a delicacy using chicken breast and a delicacy composition using chicken breast, which can improve immunity.

Another object of the present invention is to prevent decomposition of fructooligosaccharide to provide a method for producing a delicacy using chicken breast and a delicacy composition using chicken breast, which has excellent taste.

In order to achieve the above object, the present invention provides the following means.

The present invention comprises the steps of spraying 1 to 5 parts by weight of astragalus extract fermented product to 100 parts by weight of chicken breast (step 1); A step of making a mixture by mixing 70 to 80% by weight of chicken breast sprayed with the fermented Astragalus extract, 5 to 15% by weight of Goji extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt (Step 2) ; aging the mixture (step 3); heating the aged mixture (step 4); mincing the heated mixture to make a delicacy (step 5); and cooling the delicacy (step 6); It provides a method for producing a delicacy using chicken breast, comprising a.

In the step 1, the fermented Astragalus extract is added 600-700 parts by weight of purified water to 100 parts by weight of Astragalus, extracted at 100-105° C. for 8-10 hours, and 2-4 parts by weight of the first mixed bacteria to 100 parts by weight of the Astragalus extract. Add parts and ferment for 24 to 25 hours at 25-30° C., and the first mixed bacteria contains 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of yeast.

In step 2, the Goji berry extract is prepared by adding 30 to 35 parts by weight of Goji berry to 100 parts by weight of purified water and heating at 90 to 100° C. for 10 to 12 hours, followed by filtration, and the green tea water is 100 parts by weight of purified water. ~35 parts by weight, 5-10 parts by weight of bitter melon, 1-5 parts by weight of pork potatoes, and 1-5 parts by weight of yacon tubers are added, heated at 90-100° C. for 10-12 hours, and filtered, and the complex salt is It contains 50% by weight of magnetic salt, 30% by weight of bamboo salt, and 20% by weight of green tea salt, and the magnetic salt is deposited by heating and concentrating seawater at 160-180° C. for 4-5 days in a cauldron, and the bamboo salt is bamboo salt blocked on one side. After putting sea salt in the barrel, sealing the inlet with ocher, and heating it at 1,000 to 1,200 ° C for 10 to 12 hours. It is heated for a period of time, and the salinity of the sea salt is 25 to 30% by weight.

In addition, the present invention, chicken breast containing 70 to 80% by weight of chicken breast with fermented Astragalus extract, 5 to 15% by weight of Goji extract, 5 to 15% by weight of seaweed water and 0.1 to 1% by weight of complex salt It provides a delicacy composition using

1 to 5 parts by weight of an immunity enhancing agent is additionally included in 100 parts by weight of a mixture of chicken breast to which the fermented Astragalus extract is sprayed, Goji berry extract, seaweed water and complex salt,

The immunity enhancing agent includes 80 to 85% by weight of baekchul extract fermented product, 10 to 15% by weight of aronia powder and 3 to 7% by weight of propolis powder, and the fermented baekchul extract is 70% (v) in 100 parts by weight of baekchul extract. /v) Add 600 to 700 parts by weight of ethanol and extract at 65 to 70° C. for 24 to 25 hours, add 1 to 3 parts by weight of the second mixed bacteria to 100 parts by weight of the baekchul extract, and then at 15 to 20° C. for 14 to 15 hours Fermentation, and the second mixed bacteria contains 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Hongguk bacteria and 5 to 15% by weight of Bacillus subtilis.

0.1 to 1 parts by weight of fructooligosaccharide, 1-3 parts by weight of peach juice, and 1-3 parts by weight of plum juice in 100 parts by weight of a mixture of chicken breast, Goji berry extract, seaweed water and complex salt sprayed with the fermented Astragalus extract. additionally includes wealth.

The delicacy using chicken breast according to the present invention has the advantage of improving immunity.

In addition, the delicacy using chicken breast according to the present invention prevents the decomposition of fructooligosaccharide and has an advantage of excellent taste.

Hereinafter, the present invention will be described in detail.

First, a method for producing a delicacy using chicken breast according to the present invention will be described.

The manufacturing method of the delicacy using chicken breast of the present invention,

Spraying 1 to 5 parts by weight of astragalus extract fermented to 100 parts by weight of chicken breast (step 1);

A step of making a mixture by mixing 70 to 80% by weight of chicken breast sprayed with the fermented Astragalus extract, 5 to 15% by weight of Goji extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt (Step 2) ;

aging the mixture (step 3);

heating the aged mixture (step 4);

mincing the heated mixture to make a delicacy (step 5); and

cooling the delicacy (step 6);

includes

Step 1 is a step of spraying 1-5 parts by weight of fermented Astragalus extract to 100 parts by weight of chicken breast.

The present invention has the advantage of improving immunity by spraying fermented Astragalus extract on chicken breast.

When less than 1 part by weight of the fermented Astragalus extract is sprayed on 100 parts by weight of the chicken breast, there is a slight problem in improving immunity, and when spraying more than 5 parts by weight, there is a problem in that the bitter taste of Astragalus is strong.

The astragalus ( Astragalus membranaceus ) is a dried root of a perennial herb belonging to the legume family, Astragalus membranceus bunge , and the peeled roots of other plants of the genus Astragalus . Widely distributed in parts of Europe and Africa. In oriental medicine, since ancient times, it has been mainly used as a tonic and herbal medicine with energy next to ginseng. Main ingredients include triterpenoids, isoflavonoids, and polysaccharides. works, etc.

The fermented Astragalus extract is added 600-700 parts by weight of purified water to 100 parts by weight of Astragalus, extracted at 100-105° C. for 8-10 hours, and 2-4 parts by weight of the first mixed bacteria is added to 100 parts by weight of the Astragalus extract, 25- Fermentation at 30°C for 24 to 25 hours.

The first mixed bacteria includes 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of yeast.

The Bacillus natto is present in straw, and about 10 million are attached to a bundle of straw. .

The yeast is Saccharomyces ruxii ( Saccharomyces rouxii ), Saccharomyces cereviciae ( Saccharomyces cereviciae ), Saccharomyces obiformis ( Saccharomyces oviformis ) and Saccharomyces steineri ( Saccharomyces steineri ) Any one selected from the group may be used.

The yeast may use any one selected from the group consisting of Aspergillus oryzae ( Aspergillus oryzae ) and Aspergillus sojae ).

In step 2, 70 to 80% by weight of chicken breast sprayed with the fermented Astragalus extract, 5 to 15% by weight of Goji berry extract, 5 to 15% by weight of seaweed water and 0.1 to 1% by weight of complex salt in a vacuum state are 60 to 70 Stir for minutes to make a mixture.

The present invention has the advantage of further improving immunity by mixing Goji berry extract and green tea water with chicken breast sprayed with fermented Astragalus extract.

The Goji berry extract is prepared by adding 30 to 35 parts by weight of Goji berry to 100 parts by weight of purified water, heating at 90 to 100° C. for 10 to 12 hours, and then filtering.

The scientific name of Goji berry is Lycium chinese Miller, and it refers to the fruit of a creeping shrub reaching 4 m in length in the solanaceae family, also called goji, capsicum, and water pepper tree. These goji berries contain vitamins, carotenoids zeaxanthin, physalien, and scopletin. In particular, diosgenin is a hormonal agent. Through this, not only blood pressure lowering action, anti-hepatic action, and liver function protection action, but also blood cholesterol level Anti-aging (sulfation effect), antibacterial, blood sugar reduction, menstrual irregularity, arteriosclerosis prevention, antipyretic action, and insomnia prevention.

The green tea water is added to 100 parts by weight of purified water, 30 to 35 parts by weight of green tea, 5 to 10 parts by weight of bitter melon, 1 to 5 parts by weight of pork potatoes, and 1 to 5 parts by weight of yacon tubers, and heated at 90 to 100° C. for 10 to 12 hours. After that, it is prepared by filtration.

The green tea is an annual grass that grows on mudflats along the west coast of Korea, and its main components are enzymes and minerals, such as calcium, magnesium, potassium, iron, phosphorus, manganese, zinc, iodine, copper, nickel, chromium, cobalt, vanadium, sodium, chlorine, uronic acid and It contains a large amount of natural fiber, and as a general component, it contains moisture, ash, crude protein, crude fat, carbohydrate, etc., and contains vitamins B1, B2, vitamin C, vitamin E, niacin and alkaloids. Among them, sodium contains 1000 to 1000 mg of sodium per 100 g of green tea. In addition, it contains a large amount of glutamic acid, aspartic acid, tyrosine, lysine, taurine, betaine, choline and proline as amino acids. It also contains various minerals found in seawater. In particular, green tea is a halophyte that grows wild in inland areas such as salt fields or mudflats and absorbs various components, including salt dissolved in seawater or mudflats. It has the characteristic of filtering out ingredients and keeping only good ingredients for its own growth. As described above, the effects of green tea containing all the trace elements of seawater are diverse. When taken as food, choline contained in green tea increases the level of acetyl choline in the body, and by stimulating parasympathetic nerves in the body to lower blood sugar levels, the prevention and treatment of diabetes can be obtained. In particular, various trace elements and enzymes contained in green tea remove intestinal sukbyeon, break down fat in the body and send it out of the body, thereby improving constipation, improving obesity, and sukbyeon sticking to the intestinal wall. It strengthens the heart, removes cholesterol and triglycerides from the blood, purifies the blood, improves blood circulation, and improves high blood pressure and low blood pressure. In addition to this, green tea has the effect of preventing and improving various adult diseases and osteoporosis.

The above-mentioned bitter melon is a creeping annual herb belonging to the Cucurbitaceae family, which is native to tropical Asia, and its scientific name is Momordica charantia Linn, and is commonly called bitter melon and balsam pear. The stem is thin and grows to 3~7m in length, and it may grow larger. The leaves are alternate phyllotaxis and the petiole is long, and the fruits are long oval, narrow at both ends, with hump-like projections at first, but turn green, light green, or yellowish red as they ripen. Young fruits and red seed coats are mainly edible, and seeds have been mainly used for medicinal purposes, and have been known to have a hypoglycemic effect in diabetic patients. The components of bitter gourd include caratin (a mixture of β-sitosterol-β-d-glucoside and 5,25-stigmastadien-3β-ol-β-d-glucoside), 5-hydroxy tryptamine, and amino acids in the fruit. It has been reported that fruits contain Momorcine, seeds contain various fatty oils (palmitic acid, stearic acid, oleic acid, alpha-eleostearic acid), and momorcin.

The pork potato ( Jerusalem artichoke ) is native to North America, and is a perennial plant of the Asteraceae family, so it grows well without fertilizer as it is a wild crop, and it is strong against pests and diseases and grows well in bad climatic conditions. Since ancient times, it has been known as a bulbous crop that is beneficial to the human body enough to be used as an important herbal medicine, and contains a large amount of inulin, which is not easily decomposed in the body. It is known to improve insulin secretion.

The yacon ( Smallanthus sonchifolius ) is a perennial plant belonging to the Asteraceae family (Compositae), and its origin is Ecuador and Peru in the Andes region of South America, and has been used as food and folk medicine for the Indians of the alpine region. It is currently cultivated all over the country. It has been reported that the water-soluble extract of yacon leaves has an effect of lowering blood sugar in rats, and components having such a pharmacological effect in the extract include chlorogenic acid, caffeic acid, and ferulic acid. It has been reported that phenolic compounds such as ), which exhibit strong antioxidant activity, can be utilized as a preventive and therapeutic agent for chronic diseases caused by active radicals. The tuber (root) of yacon looks similar to a sweet potato, and tastes sweet and refreshing like a pear. Yacon tubers contain a large amount of phenolic compounds and fructo-oligo sugar, and are known to be effective in diabetes. In Japan, yacon tubers are already used as a dietary supplement for people suffering from diabetes. Yacon contains a large amount of fructose, glucose, sucrose, fructooligosaccharide and inulin as carbohydrates, and does not contain starch at all. Among them, fructooligosaccharides are non-toxic and sweet substances that serve as food for the intestinal lactic acid bacteria, Bifidus, to increase them to promote digestion and improve the intestinal flora, thereby improving the intestinal tract. In particular, fructose contained in yacon has a sugar content of 1.5 to 2.0 times higher than that of sucrose, which is used as the main sweetener, has a slow intestinal absorption rate, and is difficult to absorb and use in the body. It can be a useful alternative sweetening source, for example. In addition, yacon tubers contain more alkaline elements than other vegetables and fruits, and contain 21 kinds of free nitrogen compounds, among which amino acids such as asparagine, glutamine, proline, arginine, and amides are relatively high. is contained.

The complex salt includes 50% by weight of magnetic salt, 30% by weight of bamboo salt, and 20% by weight of green tea salt.

The magnetic salt is deposited by heating and concentrating seawater in a cauldron at 160-180°C for 4-5 days,

The bamboo salt is heated at 1,000 to 1,200 ° C for 10 to 12 hours after putting sea salt in a bamboo barrel blocked on one side and sealing the entrance with ocher,

The seaweed salt is added to 100 parts by weight of sea salt, 20 to 30 parts by weight of green seaweed, and heated at 110 to 120° C. for 10 to 12 hours, and the salinity of the sea salt is preferably 25 to 30% by weight.

Step 3 is a step of aging the mixture at -2°C to 5°C for 6-8 hours.

By aging the mixture at -2°C to 5°C for 6-8 hours, there is an advantage in that the taste of delicacies using chicken breast deepens.

Step 4 is a step of heating the aged mixture at 100 to 105° C. for 6 to 8 hours.

Step 5 is a step to make a delicacy by mincing the heated mixture.

It is preferable to tear the heated mixture into pieces along the texture of the chicken breast.

Step 6 is a step of cooling the delicacy to 10 ~ 15 ℃.

After step 6, the step of sterilizing the delicacy may be included.

Next, a delicacy composition using chicken breast according to the present invention will be described.

The delicacy composition using chicken breast of the present invention,

Contains 70 to 80% by weight of chicken breast sprayed with Astragalus extract fermented extract, 5 to 15% by weight of Goji berry extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt.

The delicacy composition using chicken breast of the present invention may additionally include 1 to 5 parts by weight of an immunity enhancing agent in 100 parts by weight of a mixture of chicken breast, Goji berry extract, seaweed water and complex salt sprayed with the fermented Astragalus extract.

The Jinmichae composition using chicken breast of the present invention has the advantage of having an excellent immune-improving effect.

The immunity enhancer includes 80 to 85% by weight of fermented baekchul extract, 10 to 15% by weight of aronia powder, and 3 to 7% by weight of propolis powder.

The baekchul (Atractylodis Rhizoma Alba) is the rhizome of Atractylodes ovate, A. japonica belonging to the Asteraceae family, and is used as an aromatic agent, sedation, diuresis, sweating, nourishment, and anesthesia. As pharmacological action, gastrointestinal damage inhibitory effect, diuretic action, blood sugar lowering action, anti-inflammatory, antioxidant effect, immunomodulatory effect, hepatoprotective effect, and arthritis inhibitory effect have been reported. As the main ingredients, atractylone, 3-b-hydroxy-atractylon, atractylenolide Ⅰ~Ⅲ, and atractylenolide A, B, etc. are known.

The fermented baekchul extract is added 600-700 parts by weight of 70% (v/v) ethanol to 100 parts by weight of baekchul, extracted at 65-70° C. for 24-25 hours, and the second mixed bacteria 1 to 100 parts by weight of the baekchul extract. Add 3 parts by weight and ferment at 15-20° C. for 14-15 hours.

The second mixed bacteria includes 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Hongguk bacteria, and 5 to 15% by weight of Bacillus subtilis.

The lactic acid bacteria are Lactobacillus delbrueckii ( Lactobacillus delbrueckii ), Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus acidophil ( Lactobacillus brevis ), Lactobacillus acidophilus ( Lactobacillus brevis ), Lactobacillus brevis ) Ococcus pentosaceus ( Pediococcus pentosaceus ), Pediococcus cerevisiae ), Lactococcus lactis ( Lactococcus lactis ), Leuconostoc citreum ( Leuconostoc citreum ), Leuconostoc mesenteroid ( Leuconostoc mesenteroid ) Bifidobacterium bifidum ( Bifidobacterium bifidum ) and Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) Any one selected from the group consisting of can be used.

The Hong Guk-gyun is a red filamentous fungus belonging to the genus Ascomycetes Monascus, and produces dark red pigment and monacolin K as various beneficial metabolites in the process of fermenting grains such as rice. This fungus has been used for a long time as a natural food colorant or processed product, as a material for promoting digestion and improving blood flow, in various regions of East Asia, including China. Mebinoline, a secondary metabolite produced by Hong Guk-gyun, strongly inhibits HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, a cholesterol biosynthetic enzyme, to decrease blood lipid concentration and inhibit cholesterol synthesis. It has various functions such as antifungal, suppression of blood sugar rise, blood pressure control, anti-obesity, and anti-cancer. In addition, Hong Guk-gyun produces red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), purple pigments (rubropunctamine, monascorubramine), etc., and these pigment substances have antibacterial and anticancer effects.

The Hong Guk-gyun is Monascus pilosus ( Monascus pilosus ), Monascus rubber ( Monascus ruber ), Monascus purpureus ), Monascus kaoliang ( Monascus kaoliang ), Monascus barykery ( Monascus barykery ) and Monascus barykery ) Any one selected from the group consisting of Monascus anka may be used.

The Bacillus subtilis Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), Bacillus megaterium ( B. megaterium ), Bacillus amyloliquefaciens ( B. amyloliquefaciens ), Bacillus natto ( B natto ), Bacillus anthracis ( B.antharcis ), Bacillus lentus ( B.lentus ), Bacillus permirus ( B.pumilus ), Bacillus thuringiensis ( B.thuringiensis ), Bacillus alvei ( B.alvei ) ), Bacillus azotofixans ( B.azotofixans ), Bacillus macerans ( B.macerans ), Bacillus polymyxa ( B.polymyxa ), Bacillus papilli ( B.popilliae ) , Bacillus coagulans ( B.coagulans ), Bacillus Stearothermophilus ( B. stearothermophilus ), Bacillus pasteurii ( B.pasteurii ), Bacillus paricus ( B.sphaericus ) and Bacillus pastidiosus ( B.fastidiosus ) Any one selected from the group consisting of may be used.

The Aronia ( Aronia melanocarpa ) is also known as black chokeberry, its origin is North America, but it is currently popular in Europe and is being cultivated with increasing interest in Korea. Due to its good color and fragrance, it is highly valuable as a variety of food materials such as jam, wine, juice, and tea. The large amount of anthocyanins contained in aronia has a dark purple color and can be used as an antioxidant and natural colorant. In addition, phenolic acids and flavonoids Such physiologically active substances are known to have various functions such as antioxidant effect, anti-inflammatory effect, antidiabetic effect, and immunomodulatory function.

The aronia powder is first aged for 30 to 35 days at -40°C to -35°C after adding 6-10 parts by weight of rice flour to 100 parts by weight of aronia fruit, and then thawed at 6-10°C for 3-4 days. After that, it is secondarily aged at 15-20°C for 20-25 days, dried at 45-48°C for 2-3 hours, and then powdered.

In the present invention, there is an advantage in that the astringent taste of the aronia fruit is removed by preparing the aronia fruit as described above.

The propolis is a fat-soluble complex obtained from the honeycomb. It is a resinous, sticky, rubbery substance made by collecting wax and resinous substances secreted by plants and mixing them with the bees' own salivary gland secretions. It is mainly applied to the surface crevices in the hive to prevent rainwater and cold air, and is used to strengthen the overall structure of the hive. Common ingredients are 50-55% resin, 30% beeswax, 8-10% essential oil, 5% ash, various organic ingredients, minerals, etc. The composition consists of about 150-180 volatile substances and phenolic compounds is known as Propolis contains a large amount of flavonoids and organic matter, and it is reported that flavonoids among the ingredients have a strong antibacterial effect. Many kinds of flavonoids, including cinnamic acid and caffeic acid esters contained in propolis, exhibit anticancer, antibacterial, antibacterial, antiviral, anti-inflammatory, antifungal, antioxidant and physiological activity mechanisms that are helpful in the treatment of allergic dermatitis. has been reported

The propolis powder is obtained by adding 800 to 900 parts by weight of 80% (v/v) ethanol and 6 to 10 parts by weight of porous chitosan to 100 parts by weight of the propolis mass and stirring at 25 to 30° C. at 500 to 600 rpm for 8 to 10 hours. The obtained extract is freeze-dried and powdered.

The porous chitosan is prepared by stirring 1-3 parts by weight of an oyster shell in 100 parts by weight of a chitosan solution at 80-95° C. for 10-12 hours and then freeze-drying.

The chitosan solution is prepared by dissolving 6 to 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.

In the present invention, there is an advantage in that the unique flavor of propolis is removed by preparing the propolis powder as described above.

The delicacy using chicken breast of the present invention is 0.1 to 1 part by weight of fructooligosaccharide, 1-3 parts by weight of fructooligosaccharide in 100 parts by weight of a mixture of chicken breast sprayed with the fermented Astragalus extract, goji berry extract, seaweed water and complex salt. It may additionally include 1 to 3 parts by weight of plum juice and parts by weight.

The fructooligosaccharide has a sweetening quality very similar to that of sugar, has a sweetness level of 60% of that of sugar, and has health functional properties, so it is attracting attention as a sugar substitute. Fructooligosaccharide refers to a mixture of components in which 1 to 3 fructose are bonded to sugar using a fructose transferase using sugar as a substrate. Fructooligosaccharide has the effect of intestinal function that helps the growth of beneficial bacteria in the intestine and suppresses harmful bacteria, and helps to facilitate bowel movements.

However, there is a problem that the fructooligosaccharide is easily decomposed under acidic conditions and heating conditions.

The present invention has the advantage of preventing the decomposition of fructooligosaccharides using peach juice and plum juice, which are alkaline foods.

The peach juice is obtained by squeezing the pulp of a peach.

The plum juice is obtained by squeezing the pulp of the plum.

The delicacy using chicken breast according to the present invention has the advantage of improving immunity.

In addition, the delicacy using chicken breast according to the present invention prevents the decomposition of fructooligosaccharide and has an advantage of excellent taste.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

5 parts by weight of fermented Astragalus extract was sprayed on 100 parts by weight of chicken breast. The fermented Astragalus extract was prepared by adding 700 parts by weight of purified water to 100 parts by weight of Astragalus, 4 parts by weight of the first mixed bacteria added to 100 parts by weight of the Astragalus extract extracted at 105° C. for 10 hours, and fermenting at 25° C. for 24 hours. The first mixed bacteria was prepared by mixing 65% by weight of Bacillus natto, 25% by weight of yeast, and 10% by weight of yeast. The yeast Saccharomyces rouxii was used, and the yeast was used as Aspergillus oryzae ( Aspergillus oryzae ). 79% by weight of chicken breast sprayed with the fermented Astragalus extract, 10% by weight of Goji extract, 10% by weight of seaweed water and 1% by weight of complex salt were stirred in a vacuum for 70 minutes to make a mixture. The Goji berry extract was prepared by adding 35 parts by weight of Goji berry to 100 parts by weight of purified water, heating at 100° C. for 10 hours, and then filtering. The green tea water was prepared by adding 35 parts by weight of green tea, 10 parts by weight of bitter gourd, 5 parts by weight of pork potatoes and 5 parts by weight of yacon tubers to 100 parts by weight of purified water, heating at 100° C. for 10 hours, and then filtering. The complex salt was prepared by mixing 50% by weight of magnetic salt, 30% by weight of bamboo salt, and 20% by weight of seaweed salt. The magnetic salt was deposited by heating and concentrating seawater at 180° C. for 5 days in a cauldron. The bamboo salt was prepared by putting sea salt in a bamboo barrel with one side blocked, sealing the entrance with ocher, and heating it at 1,200° C. for 12 hours. The green tea salt was prepared by adding 20 parts by weight of green tea to 100 parts by weight of sea salt solution and heating at 110° C. for 10 hours. The salinity of the sea salt solution was 30% by weight. The mixture was aged at 3° C. for 6 hours. The aged mixture was heated at 100° C. for 6 hours. The heated mixture was chopped along the texture of chicken breast to prepare a delicacy using chicken breast.

5 parts by weight of an immunity enhancing agent, 1 part by weight of fructooligosaccharide, 2 parts by weight of peach juice, and 2 parts by weight of plum juice were additionally included in 100 parts by weight of the delicacy using the chicken breast prepared in Example 1. The immunity enhancing agent was prepared by mixing 80% by weight of fermented baekchul extract, 15% by weight of aronia powder, and 5% by weight of propolis powder. The fermented baekchul extract was added to 100 parts by weight of baekchul and 700 parts by weight of 70% (v/v) ethanol to 100 parts by weight of baekchul, and 3 parts by weight of the second mixed bacteria was added to 100 parts by weight of the baekchul extract extracted at 70° C. for 24 hours, and then at 20° C. for 14 hours. It was prepared by fermentation. The second mixed bacteria was prepared by mixing 65% by weight of lactic acid bacteria, 25% by weight of Hongguk bacteria, and 10% by weight of Bacillus subtilis. After adding 10 parts by weight of rice flour to 100 parts by weight of aronia fruit, the aronia powder was first aged at -40°C for 30 days, then thawed at 6°C for 4 days, and then secondary aged at 20°C for 25 days. and dried at 45° C. for 3 hours, and then powdered. The propolis powder is obtained by adding 900 parts by weight of 80% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of the propolis original mass, stirring at 30° C. at 600 rpm for 10 hours, and freeze-drying and powdering the resulting extract. prepared. The porous chitosan was prepared by stirring 3 parts by weight of an oyster shell in 100 parts by weight of a chitosan solution at 95° C. for 10 hours and then freeze-drying. The chitosan solution was prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution. The peach juice was made by squeezing the pulp of a peach. The plum juice was made by squeezing the pulp of the plum.

[Comparative Example 1]

79% by weight of chicken breast, 19% by weight of purified water, 1% by weight of sea salt and 1% by weight of sugar were stirred in a vacuum for 70 minutes to make a mixture. The mixture was aged at 3° C. for 6 hours. The aged mixture was heated at 100° C. for 6 hours. The heated mixture was finely chopped along the texture of chicken breast to prepare a delicacy using chicken breast.

[Experimental Example 1]

The sensory preference was investigated for delicacies using chicken breast prepared in Examples 1 and 2 and Comparative Example 1. Specifically, for sensory evaluation, the preference for color, flavor, taste, texture, and overall preference items was evaluated using a 9-point scoring method for 20 panelists. Randomization and blocking were performed using Balanced Incomplete Block Design (BIBD) for objectivity of the experiment in order to minimize errors that may occur due to evaluating too many samples at once. Between the sample and the sample, it was necessary to rinse the inside of the mouth with water so as not to be affected by the entire sample. As for the degree of preference, “very good” was evaluated as 9 points and “very poor” as 1 point, and the results are shown in Table 1.

color incense texture taste overall sign Example 1 6.72±1.34 6.86±1.18 6.36±1.16 6.64±1.08 6.65±1.15 Example 2 7.66±1.66 7.85±1.91 7.42±1.22 7.92±1.19 7.63±1.50 Comparative Example 1 5.48±1.14 5.50±1.09 5.64±1.91 5.71±1.64 5.61±1.26

According to Table 1, the Jinmichae using chicken breast prepared in Examples 1 and 2 showed superior scores in color, flavor, texture, taste and overall preference compared to the Jinmichae using chicken breast of Comparative Example 1.

[Experimental Example 2]

A survey was conducted on the fatigue recovery effect after ingesting the delicacies of Example 2 and Comparative Example 1 for the subjects of ingestion of Experimental Example 1, and the results are shown in Table 2.

Example 2 Comparative Example 1 recovery from fatigue
Effectiveness there is does not exist there is does not exist 19 people 1 person 1 person 19 people

According to Table 2, it can be seen that the ginseng using chicken breast of Example 2 has an excellent fatigue recovery effect compared to the jinmi chae using chicken breast of Comparative Example 1.

Claims (6)

Spraying 1 to 5 parts by weight of astragalus extract fermented to 100 parts by weight of chicken breast (step 1);
A step of making a mixture by mixing 70 to 80% by weight of chicken breast sprayed with the fermented Astragalus extract, 5 to 15% by weight of Goji extract, 5 to 15% by weight of seaweed water, and 0.1 to 1% by weight of complex salt (Step 2) ;
aging the mixture (step 3);
heating the aged mixture (step 4);
mincing the heated mixture to make a delicacy (step 5); and
cooling the delicacy (step 6);
containing,
A method for producing ginseng using chicken breast.
The method of claim 1, wherein in step 1,
The fermented Astragalus extract is added 600-700 parts by weight of purified water to 100 parts by weight of Astragalus, extracted at 100-105° C. for 8-10 hours, and 2-4 parts by weight of the first mixed bacteria is added to 100 parts by weight of the Astragalus extract, 25- Fermented at 30°C for 24 to 25 hours,
The first mixed bacteria comprises 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of yeast,
A method for producing ginseng using chicken breast.
The method of claim 1, wherein in step 2,
The Goji berry extract is prepared by adding 30 to 35 parts by weight of Goji berry to 100 parts by weight of purified water, heating it at 90 to 100° C. for 10 to 12 hours, and then filtering it,
The green tea water is added to 100 parts by weight of purified water, 30 to 35 parts by weight of green tea, 5 to 10 parts by weight of bitter melon, 1 to 5 parts by weight of pork potatoes, and 1 to 5 parts by weight of yacon tubers, and heated at 90 to 100° C. for 10 to 12 hours. It is prepared by filtration after
The complex salt includes 50% by weight of magnetic salt, 30% by weight of bamboo salt, and 20% by weight of green tea salt,
The magnetic salt is deposited by heating and concentrating seawater in a cauldron at 160-180°C for 4-5 days,
The bamboo salt is heated at 1,000 to 1,200 ° C for 10 to 12 hours after putting sea salt in a bamboo barrel blocked on one side and sealing the entrance with ocher,
The seaweed salt is put in 100 parts by weight of seaweed salt, 20-30 parts by weight of seaweed, and heated at 110-120° C. for 10-12 hours, and the salinity of the sea salt is 25-30% by weight,
A method of making ginseng using chicken breast.
Containing 70 to 80% by weight of chicken breast sprayed with Astragalus extract fermented extract, 5 to 15% by weight of Goji berry extract, 5 to 15% by weight of seaweed water and 0.1 to 1% by weight of complex salt,
A delicacy composition using chicken breast.
5. The method of claim 4,
1 to 5 parts by weight of an immunity enhancing agent is additionally included in 100 parts by weight of a mixture of chicken breast to which the fermented Astragalus extract is sprayed, Goji berry extract, seaweed water and complex salt,
The immunity enhancing agent includes 80 to 85% by weight of fermented baekchul extract, 10 to 15% by weight of aronia powder, and 3 to 7% by weight of propolis powder,
The fermented baekchul extract is added 600-700 parts by weight of 70% (v/v) ethanol to 100 parts by weight of baekchul, extracted at 65-70° C. for 24-25 hours, and the second mixed bacteria 1 to 100 parts by weight of the baekchul extract. Add 3 parts by weight and ferment for 14 to 15 hours at 15 to 20 ° C.
The second mixed bacteria comprises 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Hongguk bacteria and 5 to 15% by weight of Bacillus subtilis,
A delicacy composition using chicken breast.
5. The method of claim 4,
0.1 to 1 parts by weight of fructooligosaccharide, 1-3 parts by weight of peach juice, and 1-3 parts by weight of plum juice in 100 parts by weight of a mixture of chicken breast, Goji extract, seaweed water and complex salt sprayed with the fermented Astragalus extract further comprising wealth,
A delicacy composition using chicken breast.