KR20220141949A - Method for Manufacturing Cookie Using Chicken Breast Powder - Google Patents

Abstract

The present invention relates to a method for manufacturing high-protein and low-calorie cookies using chicken breast powder, which comprises the following steps: (a) separating only chicken breast from raw chicken; (b) slicing the selected chicken breast to a thickness of 0.1 to 0.3 mm; (c) mixing the salt solution with 81 to 83 parts by weight of purified water; (d) salting the sliced chicken breast for 3 to 5 hours at 14 to 16℃ after immersing the sliced chicken breast in the salt solution; (e) putting the salted chicken breast in a dryer and drying it at 60 to 62℃ for 11 to 13 hours; (f) putting the dried chicken breast into a grinder and pulverizing it into certain particles to make powder; (g) detecting and removing metal substances by passing the pulverized chicken breast powder through a metal detector; (h) mixing and kneading tapioca starch, butter, sugar, eggs, baking powder, baking soda, walnuts, oatmeal, cranberries, almonds, cashew nuts, milk, and olive oil with the manufactured chicken breast powder; (i) fermenting the dough at room temperature for 1 hour; (j) molding the fermented dough into a predetermined shape and shape; (k) putting the dough in an oven and heating it at 170℃ for 11 to 13 minutes; (l) packaging one or more cookies taken out of the oven in a packaging material.

Description

Method for Manufacturing Cookie Using Chicken Breast Powder

The present invention relates to a method for manufacturing high-protein and low-calorie cookies using chicken breast powder.

In general, chicken is the lean meat of chicken, and it is a meat food commonly eaten in many countries. Chickens are among the most common poultry in the world, and they are commonly bred in any culture and are not restricted by religious taboos, so various forms of cooking are performed according to regions and cultures.

Chicken breast is a part of chicken that is located in the chest part of the chicken and has a lot of muscle development as a whole. Because winged birds are the most used part of their body, they are characterized by a lot of muscle, which gives them a slightly puffy texture. The taste is bland, and it is one of the most unfavorable parts of chicken. However, as it is low in fat and very rich in protein, boiled or grilled chicken breast without seasoning is considered the best diet food. Moreover, breast meat is a muscle covering the breast from the wings and beak side of a chicken, and it has the largest amount of meat among chicken parts and is characterized by no bones. The breast meat consists only of white muscle fibers, and the color of the flesh is pale pink or white, and 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. It has also been proven that the carnitine content in chicken breast is good for heart disease prevention. Carnitine, an essential similar vitamin that is synthesized in the human liver and market and can be ingested from foods such as meat, contains 3.9 mg per 100 g of chicken breast.

Since chicken has a lot of fat in the skin, the chicken breast without the skin is a protein mass. Recently, various diet dishes using chicken breast have been developed and demand has increased. Food companies are also diversifying their products using chicken breast. In addition, chicken restaurants have strengthened chicken breast menus or franchises and shopping mall markets that only handle chicken breast are also available. Consumption of chicken breast continues to increase to the extent that it is growing rapidly. When you cut a chicken, you get two pieces of breast and tenderloin. Breast meat has very little fat and is rich in protein, so it is low in calories and the taste of the meat is very light. However, since it is composed only of white muscle fibers, it is easy to lose the juice, so if you heat it for a long time, you should be careful because it may become dry. In particular, chicken breast has a soft texture and low fat, so it has a light and fresh flavor, but if you want to avoid being too light, it is better to cook it with oil or sauce. Unlike other meats, chicken breast does not have tendons or fat, so it is good for children and the elderly. It can be used in various dishes such as salads and vinegared vegetables that can be used for fresh texture, as well as steak, grilling, stir-frying, and steaming.

However, although chicken breast can be cooked in a variety of ways by itself, it is accompanied by a cumbersome problem that requires cooking time and cooking utensils according to the use of various recipes for cooking chicken breast. Therefore, there is a need to develop various foods containing chicken breast for easy consumption of chicken breast.

As a prior art related to the present invention, the method for producing sweets using chicken breast of Patent Document 1 is that the chicken breast is pulverized and powdered, and then flour and chicken bone broth are added to knead it to form a cookie, which produces texture and taste. Unlike the advantages, it is difficult to remove the smell of chicken breast, improve various nutritional components, and popularize it as a favorite food.

Republic of Korea Patent Publication No. 10-2020-0100905 (published on August 27, 2020)

The present invention is to solve the above problem, by selecting only chicken breast from raw chicken, immersing it in a salting solution containing various nutrients, and drying the powder prepared by drying it into a cookie, and ingestion and digestion of high protein and low calorie of chicken breast An object of the present invention is to provide a cookie manufacturing method using chicken breast powder that has good absorption rate, can feel flavor and savory texture, and can be easily consumed by various age groups.

In order to achieve the above object, the present invention comprises the steps of: (a) separating and selecting only chicken breast from raw chicken; (b) slicing the selected chicken breast to a thickness of 0.1 to 0.3 mm using a slicer; (c) Chicken flavor seasoning 3-7 parts by weight, salt 1-3 parts by weight, onion 3.5-4.5 parts by weight, garlic 3.5-4.5 parts by weight, ginger 2.2-3.3 parts by weight, five spices 0.1-2 parts by weight, pepper 0.1- 2 parts by weight, vanillin 0.1-2 parts by weight, rosemary 0.1-2 parts by weight, bay leaf 0.1-2 parts by weight, lemon balm 0.1-2 parts by weight, mustard 0.1-2 parts by weight, thyme 0.1-2 parts by weight, bellflower 0.1 ~2 parts by weight, charcoal powder 1-2 parts by weight, pine needles 1-2 parts by weight, olive oil 2-5 parts by weight, pear juice 1-2 parts by weight, vitamin C powder 0.1-2 parts by weight, purified water 81-83 parts by weight mixing the liquid; (d) immersing 60 to 70 parts by weight of the sliced chicken breast in 30 to 40 parts by weight of the salting solution and then dipping at 14 to 16° C. for 3 to 5 hours; (e) filtering the salted chicken breast from the salting solution, putting it in a dryer, and drying it at 60-62° C. for 11-13 hours, and drying so that the moisture content of the chicken breast is 2-8 parts by weight; (f) putting the dried chicken breast into a grinder and pulverizing it into a predetermined particle to make a powder; (g) passing the pulverized chicken breast powder through a metal detector to detect and remove metal substances; (h) 50-60 parts by weight of tapioca starch, 5-6 parts by weight of butter, 6-7 parts by weight of sugar, 6-7 parts by weight of eggs, 6-7 parts by weight of baking powder in 5-7 parts by weight of the prepared chicken breast powder parts, baking soda 2-4 parts by weight, walnuts 3-5 parts by weight, oatmeal 3-5 parts by weight, cranberries 3-5 parts by weight, almonds 3-5 parts by weight, cashew nuts 3-5 parts by weight, milk 4-6 parts by weight parts, mixing and kneading 3 to 5 parts by weight of olive oil; (i) fermenting the dough at room temperature for 1 hour; (j) forming the fermented dough into a predetermined shape and shape by 45 to 55 g using a forming mold; (k) putting the dough separated from the mold into an oven and heating at 170° C. for 11 to 13 minutes; (l) packaging one or more cookies taken out of the oven in a packaging material; It is characterized in that it provides a method for manufacturing cookies using chicken breast powder, which is manufactured including.

In addition, in the present invention, in the step of mixing the (c) salting solution, the chicken flavor seasoning may include 55 to 65 parts by weight of a chicken concentrated base, 25 to 35 parts by weight of powdered crystalline glucose, and 5 to 15 parts by weight of refined salt. can

In addition, in the present invention, in the step (c) of mixing the salting solution, it is preferable that the salinity of the salting solution is 1.5 to 2.5.

Also, in the present invention, in the kneading step (h), after separating the egg whites, sugar is added and foamed for a certain time, a certain amount of lemon or vinegar is added thereto, and then foamed again for a certain time. It can be kneaded by mixing.

Also, in the present invention, in the (k) heating step, the main heating may be performed after preheating the oven at 90° C. for 5 to 6 minutes and then performing primary heating at 80 to 90° C. for 2 hours.

In addition, in the present invention, in the step of (k) heating, after turning over the cookie heated in the oven, it may be reheated at 170° C. for 5 to 6 minutes.

According to the present invention, high-protein chicken breast in cookie form can be easily consumed by various age groups, has no smell of chicken, has good digestion and absorption rate, and is low-calorie and rich in nutrients as well as diet effect as well as taste, flavor and savory texture. It has the excellent advantage that it can be used as a favorite food and health supplement.

1 is a table showing the composition used for manufacturing cookies using chicken breast powder as an example according to the present invention.
2 is a flowchart illustrating a method for manufacturing cookies using chicken breast powder according to the present invention.

Hereinafter, an embodiment of a cookie manufacturing method using chicken breast powder according to the present invention will be described in detail with reference to the composition of FIG. 1 and the flowchart of FIG. 2 .

(Production of chicken breast powder)

1. Selection step:

First, select only chicken breast from raw chicken. Then, the by-products such as chicken skin, bones, fat, and tendons are separated. Moreover, when choosing only chicken breast that has been refrigerated or frozen, select one that has the unique color of chicken breast, that is, has good skin and meat color, is shiny, has elasticity, and does not have odor.

2. Slicing Steps:

Slice the selected chicken breast to a certain thickness using a slicer. At this time, the chicken breast is sliced into thin slices with a thickness of about 0.1 to 0.3 mm, preferably 0.2 mm. This ensures that the salting solution is stably immersed in the salting of the sliced chicken breast, the meat is soft and elastic, and the characteristic fishy smell of chicken is eliminated, and the flavor of the chicken breast is enhanced.

3. Brine solution mixing step:

Next, a salting solution for salting the chicken breast is prepared. The salting solution contains 3-7 parts by weight of chicken flavor seasoning, 1-3 parts by weight of salt, 3.5-4.5 parts by weight of onion, 3.5-4.5 parts by weight of garlic, 2.2-3.3 parts by weight of ginger, 0.1-2 parts by weight of five spices, 0.1-2 parts by weight of pepper. 2 parts by weight, vanillin 0.1-2 parts by weight, rosemary 0.1-2 parts by weight, bay leaf 0.1-2 parts by weight, lemon balm 0.1-2 parts by weight, mustard 0.1-2 parts by weight, thyme 0.1-2 parts by weight, bellflower 0.1 ~2 parts by weight, charcoal powder 1-2 parts by weight, pine needles 1-2 parts by weight, olive oil 2-5 parts by weight, pear juice 1-2 parts by weight, vitamin C powder 0.1-2 parts by weight, purified water 81-83 parts by weight do.

Furthermore, chicken flavor seasoning contains 25 to 35 parts by weight of powdered crystalline glucose and 5 to 15 parts by weight of refined salt in 55 to 65 parts by weight of the chicken concentrated base.

Onions mixed in the salt solution are 90% water, but contain a large amount of nutrients such as protein, carbohydrates, vitamin C, calcium, phosphorus, and iron. The main flavor is spicy, but when heat is applied, ingredients with 50 times the sweetness of sugar are formed. The allicin component contained in garlic has excellent antiviral properties, strengthens immunity against viruses and diseases such as colds, and can prevent Helicobacter pylori infection with antibacterial, sterilization, and anti-inflammatory effects. It facilitates circulation, prevents aging and promotes skin health by helping hormone secretion, prevents or improves diabetes by controlling blood sugar, and allicin contained in garlic and allitiamine combined with vitamin B1 increase absorption rate in the body. It relieves fatigue, relieves stress, and promotes metabolism, and the potassium component contained in garlic helps to excrete sodium to prevent hypertension or lower blood pressure. strengthen the function. In addition, ginger promotes the absorption of nutrients in the body, prevents constipation and improves digestion, relieves inflammation, improves blood circulation, has antibiotic effects against colds and flu, and inhibits the growth of cancer cells, strengthens the immune system, and joint pain. It contains effects such as alleviation of

Five spices include fennel, octagonal, cinnamon, cloves, and chives (sancho), and each is mixed in the same ratio, but the ratio may be adjusted according to the flavor of the cookie. Among the five fragrances, fennel contains anetthol, which relieves pain and aids in digestion, relieves stress and sleeps well. The octagon catches the odor of food, and is used a lot for digestion, especially when the stomach is full. Cinnamon has anti-inflammatory effects in the human body, prevention of heart disease, prevention of cognitive decline, antioxidant, insulin level control and neurodegenerative diseases. Cloves contain anesthetic or analgesic ingredients, and are used to eliminate the smell of meat with sterilization. In addition, cloves are used when the stomach is empty and the stomach is full, when the stomach hurts, diarrhea, and no appetite, hiccups, digestive disorders, sore knees and back, or roundworm disease. In oriental medicine, chopi or sancho is widely used for indigestion, gastrointestinal tract, gastric emptying, gastric dilatation, vomiting, dysentery, diarrhea, cough, and roundworm remedies because it has effects such as stomach, intestine, detoxification, and detoxification. Moreover, chopi has a sterilizing effect, so it is often used as a spice when eating freshwater fish.

In addition, pepper has a high nutritional value of vitamins B1 and B2, along with minerals such as potassium, calcium, magnesium, iron, and manganese, and contains an active ingredient called piperine. This component called piperine helps to efficiently transport nutrients from food by activating the blood function that transports nutrients to every corner of the body. In addition, pepper can be expected to increase the absorption of nutrients in food and to maximize nutrition. Also, pepper affects our digestive function. Pepper stimulates the taste buds, stimulates the secretion of gastric acid properly, promotes digestion, relieves stomach discomfort, bloating, indigestion, gas, and constipation, and is effective in gastrointestinal diseases caused by bacteria due to its sterilizing action. In addition, pepper has a diet effect by promoting cell decomposition, and has various effects such as improving energy metabolism and improving blood flow. Vanillin is contained in vanilla beans and is a food additive classified as GRAS and is widely used in food processing for the purpose of flavoring. Vanillin has bactericidal and bacteriostatic effects, antioxidant effects, antimutagenicity and antigenotoxic effects. It is known that the antimicrobial mechanism of action is that vanillin modifies the cytoplasmic membrane of some microorganisms, causing loss of ion gradient and constant pH maintenance and respiratory activity inhibition.

Rosemary is known to remove free radicals by rich polyphenols and carnosinic acid, antioxidant, antibacterial and anti-inflammatory effects, improve concentration, prevent brain aging and improve memory, protect against macular degeneration and improve digestion. In addition to the well-known antiseptic effect, bay leaf helps with antioxidant and skin beauty with various vitamins and minerals, helps with hair health effect and the discharge of toxins and waste products from the body by diuretic action, and has the effect of promoting digestive function. will be. Lemon balm contains abundant rosemary acid, which reduces body fat cells and removes cellulite. Lemon balm inhibits the secretion of an enzyme called maltase in the body to decompose carbohydrates in the body for absorption, thereby suppressing the supply of nutrients accumulated as fat. prevent the accumulation of fat in the In addition, lemon balm has the effect of relieving stress, stabilizing the mind and body, promoting digestion and improving symptoms of gastritis. Mustard is known to relieve inflammation in the large intestine due to the action of sinigrin, which has a sterilizing effect, and to improve blood circulation and lung function. Thyme contains alcohol and a small amount of phenol, which are the main ingredients, so it strengthens the immune function, has antibacterial, antiviral and antifungal actions, and has the effect of eliminating fishy smell of fish or as an antiseptic.

Bellflower has expectorant, anti-inflammatory, analgesic, sedative, and antipyretic effects, so it is sometimes eaten when an upset stomach occurs. Bellflower is a root vegetable and contains natural insulin, which is good for diabetes. In addition, many saponins in the root of bellflower help to remove cholesterol from the blood and facilitate blood circulation. Edible charcoal powder has sterilization, detoxification and purification action by adsorbing and discharging toxins, gases, foreign substances, and wastes from the human body. Since pine needles contain vitamin A, they purify the blood, and are effective in lowering blood pressure, liver disease, gastrointestinal disease, nervous system disease, circulatory system disease, immunity improvement and skin disease.

Olive oil is composed of unsaturated fatty acids such as squalene, plant sterols, tocopherols, polyphenols, and oleic acid, and has antioxidant, detoxification, immune function enhancement, hormone regulation and antibacterial action. It is recorded in Donguibogam that pear juice relieves cough, cold, and asthma by helping to produce a sap that lowers lung heat and lubricates bronchial tubes. This is because the luteolin component in the pear is effective for anti-inflammatory and anti-allergic effects, and it contains flavonoids and polyphenols, so it has excellent antioxidant and immune functions. Pear has many beneficial effects on bronchial diseases, so it is often used in diseases such as colds and asthma, and helps with defecation and diuresis. It works as an expectorant to get rid of phlegm and cough and helps relieve symptoms when you have a sore throat or a cold stomach. Vitamin C powder helps the synthesis of collagen, and as an antioxidant, it prevents various diseases and improves immunity, reduces cardiovascular diseases, improves diabetes complications and improves skin health, inhibits the reproduction of Helicobacter pylori and improves cognitive ability in the elderly. It helps to maintain memory and memory, and also helps prevent Alzheimer's disease. In addition, salt and purified water are mixed in parts by weight of the corresponding composition.

In addition, the salting solution is mixed so that the salinity is 1.2 to 2.0. The salt solution removes the fishy smell of the chicken and gives a certain saltiness to the chicken breast to improve the taste. In addition, the salt solution contains a small amount of spices or herbs, for example, to enhance the taste and aroma or color to enhance the appetite and promote digestion, as well as to eliminate the foul smell and fishy smell of meat.

In addition, the salting solution may be boiled at 100° C. for 10 to 15 minutes and then used after cooling.

4. Salting step:

60 to 70 parts by weight of the chicken breast sliced to the predetermined thickness is immersed in 30 to 40 parts by weight of the prepared salt solution. At this time, it is good to marinate the chicken breast in the salting solution at about 14~16℃ for about 3~5 hours. At this time, after salting, soak in running water for 30 minutes to 1 hour to remove impurities and adjust salinity. Moreover, the chicken breast has soft and elastic flesh during the salting process, removes the characteristic fishy smell of chicken, seasons the chicken breast with a certain saltiness, enhances the flavor of the chicken breast, and drains the blood from the chicken breast by osmotic pressure. let it be

5. Drying step:

After filtering the salted chicken breast from the salting solution, put it in a dryer and dry it at 60~62℃ for 11~13 hours, and dry it so that the moisture content of the chicken breast is 2~8 parts by weight.

6. Crushing steps:

Dried chicken breast is put in a grinder and pulverized to a certain particle to make a powder. The powder is sieved 2-3 times and only uniform and uniform particles are used.

7. Detection step:

In the pulverized powder, the metal detector is passed from the pulverizer to detect and remove the metallic material contained in the powder. This is because the powder may contain metal substances that have fallen from the grinder while grinding the chicken breast with a grinder, so it is detected and removed.

(Production of cookies containing chicken breast powder)

8. Kneading Steps:

50-60 parts by weight of tapioca starch, 5-7 parts by weight of butter, 6-7 parts by weight of sugar, 11-13 parts by weight of eggs, baking Powder 6-7 parts by weight, baking soda 2-4 parts by weight, walnuts 3-5 parts by weight, oatmeal 3-5 parts by weight, cranberry 3-5 parts by weight, almond 3-5 parts by weight, cashew nuts 3-5 parts by weight are mixed do. Then, 4 to 6 parts by weight of milk or 3 to 5 parts by weight of olive oil is mixed and kneaded.

Tapioca is a starch extracted from the cassava root. Tapioca is low-calorie and gives a feeling of satiety, so there is no fear of weight gain, so it helps you lose weight. It also has a low glycemic index and is effective in preventing skin aging. In addition, tapioca contains a lot of iron, so it can prevent anemia, and it has a low glycemic index, so it can keep blood sugar constant. have. In addition, tapioca is rich in minerals and saponins that form lactic acid bacteria.

Butter is made by separating fat from milk, making cream, stirring it, and then coagulating it. Butter is rich in vitamins that break down fat, especially vitamin K2, which is beneficial to health. In addition, healthy animal fat relieves various inflammations of the human body and has anti-inflammatory and antibacterial effects. Since sugar contains natural oligosaccharides, it is easily absorbed by the human body and helps intestinal health, and is good for improving constipation and recovering from fatigue. Eggs are a high-protein, low-calorie food, and the vitamin D contained in it helps the absorption of calcium and strengthens bones, so it is good for growing children and the elderly with weak bones. to promote Baking powder that puffs up when making cookies is slightly alkaline, preventing the growth of microorganisms and removing the smell of meat. And baking soda removes odors, protects the stomach, relieves gout symptoms and relieves inflammation.

Walnuts contain unsaturated fatty acids, protein, fiber, manganese, magnesium, iron, calcium, and vitamin B, which reduce weight and inflammation, help intestine and heart health, improve cardiovascular health, and affect brain health and skin beauty. crazy Oatmeal (oat) is rich in protein, essential amino acids, and soluble fiber compared to other grains, so it lowers cholesterol levels in the body, prevents diabetes, has antibacterial and anticancer effects, prevents hypertension, improves constipation, and gives a feeling of satiety. Cranberries are effective in preventing bacteria from attaching to the body, and are effective in periodontal disease and stomach ulcers. Anthocyanin pigments are effective in improving night blindness and visual acuity, as well as improving liver function. Almonds are rich in vitamin E, which has a strong antioxidant effect that removes harmful free radicals, suppresses adult diseases and delays aging, and lowers cholesterol as well as low-density lipoprotein, which is bad cholesterol, and monounsaturated fatty acids. It has the effect of increasing the level of high-density lipoprotein, the good cholesterol. Cashew nuts help blood and blood vessel health, eye health, anti-aging, skin beautification, diet, constipation, and sodium excretion by selenium, vitamin K, and olein antioxidants.

Milk contains vitamins A, D, B12, potassium, riboflavin, phosphorus, and lactic acid bacteria, which help prevent cancer, activate stomach and intestine functions, prevent aging, prevent tooth decay, improve immunity, and promote bone health.

9. Fermentation Steps:

The dough is fermented for approximately 1 hour. At this time, the fermentation of the dough is fermented for 1 hour at about 25-30 ℃ in an oven after adding 0.1 to 2 parts by weight of yeast or lactic acid bacteria. And when fermenting the dough, cover it with plastic wrap or paper foil to prevent moisture from evaporating. Moreover, fermentation can increase the digestion and absorption rate of protein in chicken breast, increase the retention period, minimize the side effects of the human body due to toxins or toxicity, preserve nutrients without destroying nutrients, and remove harmful bacteria. In addition, it is possible to further enhance the flavor of nuts and the flavor of herbs through the fermentation step.

10. Forming Steps:

The fermented dough is molded into a predetermined shape and shape by 45 to 55 g using a forming mold. The molded dough is fermented again at room temperature for 30 minutes. Also, during secondary fermentation, cover with plastic wrap or paper foil, and apply water, butter, milk, olive oil, or egg water to the surface of the dough.

11. Heating step:

After the secondary fermentation has been completed, put the mold in which the dough is molded into an oven and heat it at 170° C. for 12 minutes to prepare cookies. At this time, water is sprayed on the edge of the dough to be molded in the mold so that it can be easily separated from the mold after the cookie is manufactured.

12. Packaging Steps:

Take out the cookies prepared from the oven, cool them, and pack them in one or more packaging materials. In this case, a desiccant may be inserted into the wrapping paper.

For sensory evaluation of the taste, color, shape, flavor, texture, etc. of cookies using the chicken breast powder prepared in the present invention, 10 men and women in their 10s and 20s, 10 men and 10 people in their 30s and 40s, 50 people each for men and women After tasting a total of 80 tasters, 10 people in their 60s and 10 people in their 60s or older, respectively, a survey was conducted as shown in Table 1 below.

[Table 1]

(sensory rating)

1: Very bad 2: Bad 3: Average 4: Good 5: Very good

After tasting the cookies, the most impressive features of the cookies were that they were suitable for snacks because of their crisp taste and flavor and soft texture. If it is sold at an appropriate price, it is evaluated that there is a willingness to purchase.

In the present invention, the above embodiment is an example, and the present invention is not limited thereto. Anything that has substantially the same configuration as the technical idea described in the claims of the present invention and achieves the same operation and effect is included in the technical scope of the present invention.

Claims (6)

(a) separating and selecting only chicken breast from raw chicken;
(b) slicing the selected chicken breast to a thickness of 0.1 to 0.3 mm using a slicer;
(c) Chicken flavor seasoning 3-7 parts by weight, salt 1-3 parts by weight, onion 3.5-4.5 parts by weight, garlic 3.5-4.5 parts by weight, ginger 2.2-3.3 parts by weight, five spices 0.1-2 parts by weight, pepper 0.1- 2 parts by weight, vanillin 0.1-2 parts by weight, rosemary 0.1-2 parts by weight, bay leaf 0.1-2 parts by weight, lemon balm 0.1-2 parts by weight, mustard 0.1-2 parts by weight, thyme 0.1-2 parts by weight, bellflower 0.1 ~2 parts by weight, charcoal powder 1-2 parts by weight, pine needles 1-2 parts by weight, olive oil 2-5 parts by weight, pear juice 1-2 parts by weight, vitamin C powder 0.1-2 parts by weight, purified water 81-83 parts by weight mixing the liquid;
(d) immersing 60 to 70 parts by weight of the sliced chicken breast in 30 to 40 parts by weight of the salting solution and then dipping at 14 to 16° C. for 3 to 5 hours;
(e) filtering the salted chicken breast from the salting solution, putting it in a dryer, and drying it at 60-62° C. for 11-13 hours, and drying so that the moisture content of the chicken breast is 2-8 parts by weight;
(f) putting the dried chicken breast into a grinder and pulverizing it into a predetermined particle to make a powder;
(g) passing the pulverized chicken breast powder through a metal detector to detect and remove metal substances;
(h) 50-60 parts by weight of tapioca starch, 5-6 parts by weight of butter, 6-7 parts by weight of sugar, 6-7 parts by weight of eggs, 6-7 parts by weight of baking powder in 5-7 parts by weight of the prepared chicken breast powder parts, baking soda 2-4 parts by weight, walnuts 3-5 parts by weight, oatmeal 3-5 parts by weight, cranberries 3-5 parts by weight, almonds 3-5 parts by weight, cashew nuts 3-5 parts by weight, milk 4-6 parts by weight parts, mixing and kneading 3 to 5 parts by weight of olive oil;
(i) fermenting the dough at room temperature for 1 hour;
(j) forming the fermented dough into a predetermined shape and shape by 45 to 55 g using a forming mold;
(k) putting the dough separated from the mold into an oven and heating at 170° C. for 11 to 13 minutes;
(l) packaging one or more cookies taken out of the oven in a packaging material; A method for manufacturing cookies using chicken breast powder, which is manufactured, including.
According to claim 1, wherein in the step (c) mixing the salting solution, the chicken flavor seasoning comprises 55 to 65 parts by weight of the chicken concentrated base, 25 to 35 parts by weight of powdered crystalline glucose, and 5 to 15 parts by weight of refined salt. , Cookie manufacturing method using chicken breast powder.
According to claim 1, wherein in the step of (c) mixing the salting solution, the salting solution has a salinity of 1.5 to 2.5, the cookie manufacturing method using chicken breast powder.
The method of claim 1, wherein in the kneading step (h), after separating the egg whites, sugar is added to foam for a certain time, a certain amount of lemon or vinegar is added thereto, and then foamed again for a certain amount of time. A method of making cookies using chicken breast powder by mixing and kneading.
The chicken breast powder according to claim 1, wherein, in the heating step (k), the main heating is performed after preheating the oven at 90° C. for 5 to 6 minutes and then primary heating at 80 to 90° C. for 2 hours. A method of making cookies using
According to claim 1, wherein in the (k) heating step, after turning over the cookies heated in the oven, reheating at 170 ° C. for 5 to 6 minutes, the method for producing cookies using chicken breast powder.

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