KR20230058847A - Process for preparing Chicken Breast Nuggets - Google Patents
Process for preparing Chicken Breast Nuggets Download PDFInfo
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- 206010034203 Pectus Carinatum Diseases 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims description 31
- 238000000034 method Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 11
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 11
- 230000001007 puffing effect Effects 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 23
- 235000012438 extruded product Nutrition 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 235000013402 health food Nutrition 0.000 claims description 2
- 229940071440 soy protein isolate Drugs 0.000 claims 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 10
- 229940001941 soy protein Drugs 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 12
- 235000019710 soybean protein Nutrition 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 7
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 241000238366 Cephalopoda Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000012437 puffed product Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/16—Extrusion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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Abstract
Description
본 발명은 닭가슴살, 분리대두단백 및 타피오카를 혼합 후, 물을 첨가하여 팰레트로 성형시켜 배럴로 투입시킨 후, 최고 140 ~ 180℃까지 3단계 승온, 퍼핑시켜 분사시킨 후, 회전날 블레이드로 절단, 원적외선 건조기에서 건조시키는 닭가슴살 너겟의 제조방법에 관한 것이다.In the present invention, after mixing chicken breast, isolated soybean protein and tapioca, water is added, formed into a pallet, put into a barrel, heated in three stages up to 140 ~ 180 ℃, puffed and sprayed, then cut with a rotary blade , It relates to a method for manufacturing chicken breast nuggets dried in a far-infrared dryer.
에너지바는 식사시간이 부족할 때 식사 대용으로 섭취할 수 있도록 견과류나 시리얼 같은 고열량 식재료를 이용하여 제조되는 바 형태의 식품이다. 이러한 에너지바 내의 단백질 함량을 높인 제품이 최근 출시되고 있으며, 다양한 단백질원을 가공하여 에너지바 내에 충전시키고 있다.An energy bar is a bar-type food manufactured using high-calorie ingredients such as nuts or cereals so that it can be consumed as a meal replacement when mealtime is insufficient. Products with increased protein content in these energy bars have recently been released, and various protein sources are processed and filled into energy bars.
종래부터 스낵식품으로 널리 통용되는 뻥튀기는 곡류에 물을 첨가하여 압출, 성형시킨 후 퍼핑머신에서 퍼핑시켜 제조하는 것으로, 고온, 고압 상태에서 전분의 상변화에 따른 비체적 증가를 추진하여 퍼핑시킨 것이다.Puffed rice, which is widely used as a snack food, is produced by adding water to grains, extruding and molding them, and then puffing them in a puffing machine. It is puffed by promoting an increase in specific volume due to a phase change of starch in a high temperature and high pressure state. .
한편 뻥튀기의 경우 곡물을 팽화시킨 뻥튀기 이외에도 다른 다양한 원료를 사용하여 팽화시킨 뻥튀기 제품이 개시되어 있다.On the other hand, in the case of puffed puffs, puffed puffed products using various other raw materials are disclosed in addition to puffed puffed grains.
대한민국 공개특허공보 10-2001-69468호 '오징어 뻥튀기의 제조방법'에서는 오징어를 1차 조미 후 가공 숙성 건조하여 수분률 35 %선의 원료를 제조한 후 0.2 중량% 농도의 물에 용해시킨 스테비오사이트를 도포하고 고속분쇄하여 200℃ ~ 250℃ 상하 온도로 압축하여 팽창 성형시킨 조미 건포류 형태의 오징어 뻥튀기의 제조방법을 개시하고 있다.In Korean Patent Publication No. 10-2001-69468, 'Method for Manufacturing Squid Puffed', raw materials with a moisture content of 35% are prepared by processing, maturing, and drying squid after primary seasoning, and then steviosite dissolved in water at a concentration of 0.2% by weight is prepared. Disclosed is a method for producing squid puffs in the form of seasoned raisins, which are coated, pulverized at high speed, compressed at a temperature of 200 ° C to 250 ° C, and then expanded.
대한민국 공개특허공보 10-2005-98805호 '뻥튀기 제품의 제조방법'에서는 녹말 80%의 쌀가루 20%를 혼합시켜 제조된 인조미를 주성분으로 하여 혼합한 재료에 물을 추가하여 혼합, 반죽을 제조하고, 혼합된 반죽을 숙성시킨 후, 그 일정량을 퍼핑머신에 투입하여 뻥튀기 제품을 제조하는 방법을 개시하고 있다. 이때, 혼합재료의 성분을 살펴보면 인조미 93%, 흑미 3%, 현미 3%, 코코넛 1% 등으로 구성되어 있다.Korean Patent Laid-open Publication No. 10-2005-98805, 'Method for Manufacturing Puffed Fried Products', uses artificial rice prepared by mixing 80% starch and 20% rice flour as a main component, and adds water to the mixed material to prepare a mixture and dough, After aging the mixed dough, a method of manufacturing a puffed product by injecting a certain amount into a puffing machine is disclosed. At this time, looking at the ingredients of the mixed material, it is composed of 93% artificial rice, 3% black rice, 3% brown rice, and 1% coconut.
닭가슴살을 퍼핑시켜 닭가슴살 너겟 형태로 제조하는 장점 및 이유는 닭가슴살을 그대로 식용하는 것보다 닭고기 특유의 비린내를 제거하고, 수분함량이 낮고 부피가 축소되어 상온 보관이 용이할 뿐만 아니라, 조리를 해야 하는 부담감 없이 간편하게 식용할 수 있으며 또한 보관 안정성 증가로 최대 18개월의 유통기한을 지닐 수 있기 때문이다.The advantages and reasons for puffing chicken breasts and manufacturing them in the form of chicken breast nuggets are that, rather than eating chicken breasts as they are, the fishy smell unique to chicken is removed, the moisture content is low and the volume is reduced, so it is easy to store at room temperature, and cooking This is because it can be eaten easily without the burden of having to do it, and it can have a shelf life of up to 18 months due to increased storage stability.
이와 같은 닭가슴살 너겟을 제조하기 위하여 본 발명에서는 닭가슴살, 분리대두단백, 타피오카를 원재료로 하여 압출기 믹스존 내에서 40 ~ 60℃의 물을 유속으로 주입하여 혼합물을 제조하고, 압출기에서 혼합 균질화시킨 후, 반죽 형태의 팰레트로 성형시켜 1차 배럴로 투입시킨 후, 배럴 온도를 1차 배럴 온도 20 ~ 35℃, 2차 배럴 온도 70 ~ 100℃, 3차 배럴 온도 140 ~ 180℃로 3단계 승온시켜 압출기의 최고온도 140 ~ 180℃에서 퍼핑시켜 노즐로 분사시켜, 23 ~ 27 중량%의 수분함량을 지닌 압출성형물을 원적외선 건조기에서 건조시켜 수분함량 4.0 ~ 5.5 중량%의 밀도 0.26 ~ 0.32g/ml의 닭가슴살 너겟의 제조방법을 개발한 것이다.In order to manufacture such chicken breast nuggets, in the present invention, a mixture is prepared by injecting water at a flow rate of 40 to 60 ° C. in an extruder mix zone using chicken breast, isolated soybean protein, and tapioca as raw materials, and mixing and homogenizing in an extruder Then, it is molded into a dough-like pallet and put into the 1st barrel, and then the barrel temperature is raised in 3 steps: 1st barrel temperature 20 ~ 35℃, 2nd barrel temperature 70 ~ 100℃, 3rd barrel temperature 140 ~ 180℃ The extruded product with a moisture content of 23 to 27% by weight is dried in a far-infrared ray dryer to obtain a density of 0.26 to 0.32g/ml with a moisture content of 4.0 to 5.5% by weight. developed a method for manufacturing chicken breast nuggets.
이때 퍼핑 시 배럴의 온도 변화, 압출기 내의 최고온도의 변화 및 압출기를 통과시킨 압출 성형물의 수분함량의 변화에 따라 최종 물질인 닭가슴살 너겟의 기호도가 상이해지며, 본 발명에서는 최적의 관능 시험결과를 나타내는 퍼핑 시 배럴의 온도가 각각 1차 배럴 온도 20 ~ 35℃, 2차 배럴 온도 70 ~ 100℃, 3차 배럴 온도 140 ~ 180℃로 3단계 승온시켜 압출기 내의 최고온도가 140 ~ 180℃임과 압출 성형물의 수분함량이 23 ~ 27 중량%임을 비교시험을 통해 확인함으로써, 본 발명을 완성하게 된 것이다.At this time, according to the change in the temperature of the barrel during puffing, the change in the maximum temperature in the extruder, and the change in the moisture content of the extruded product passed through the extruder, the preference of the chicken breast nuggets, which is the final material, varies, and in the present invention, the optimal sensory test results are obtained. The temperature of the barrel at the time of puffing is raised in three steps: 1st barrel temperature 20 ~ 35℃, 2nd barrel temperature 70 ~ 100℃, 3rd barrel temperature 140 ~ 180℃, respectively, and the maximum temperature in the extruder is 140 ~ 180℃ By confirming through a comparative test that the moisture content of the extruded product was 23 to 27% by weight, the present invention was completed.
본 발명이 해결하고자 하는 과제는 퍼핑 시 배럴의 온도 변화, 압출기 내의 최고온도의 변화 및 압출 성형물의 수분함량의 변화에 따라 최종 물질인 닭가슴살 너겟의 기호도가 상이해지기 때문에, 최적의 관능 시험을 통해 퍼핑 시 배럴의 온도, 압출기 내의 최고온도, 압출 성형물의 수분함량을 비교시험 측정코자 한 것이다.The problem to be solved by the present invention is that the optimum sensory test is performed because the preference of the final material, chicken breast nuggets, varies according to the temperature change of the barrel during puffing, the change in the maximum temperature in the extruder, and the change in the moisture content of the extruded product. It was intended to compare and measure the temperature of the barrel during puffing, the maximum temperature in the extruder, and the moisture content of the extruded product.
본 발명의 목적은 ⅰ) 닭가슴살 10 ~ 40 중량%, 분리대두단백 45 ~ 70 중량%, 타피오카 5 ~ 20 중량%를 원재료로 하여 압출기 믹스존 내에서 40 ~ 60℃의 물을 1000 ~ 1500 ml/분 유속으로 주입하여 혼합물을 제조하고, 압출기에서 혼합 균질화시킨 후, 반죽 형태의 팰레트로 성형시켜 1차 배럴로 투입하는 단계; ⅱ) 압출기 내의 배럴 온도를 1차 배럴 온도 20 ~ 35℃, 2차 배럴 온도 70 ~ 100℃, 3차 배럴 온도 140 ~ 180℃로 3단계 승온시켜 압출기의 최고온도 140 ~ 180℃에서 퍼핑시켜 노즐로 분사시키는 단계; 및 ⅲ) 분사된 퍼핑물질을 2000 ~ 4000rpm으로 회전날 블레이드로 절단시켜, 수득된 23 ~ 27 중량%의 수분함량을 지닌 압출성형물을 원적외선 건조기에서 건조시켜 수분함량 4.0 ~ 5.5 중량%의 밀도 0.26 ~ 0.32g/ml의 닭가슴살 너겟을 수득하는 단계; 를 포함하는 닭가슴살 너겟의 제조방법을 제공하는 것이다.The purpose of the present invention is i) 10 to 40% by weight of chicken breast, 45 to 70% by weight of isolated soybean protein, and 5 to 20% by weight of tapioca as raw materials, and 1000 to 1500 ml of water at 40 to 60 ° C. in the extruder mix zone Preparing a mixture by injecting at a flow rate of /min, mixing and homogenizing in an extruder, and then molding it into a dough-like pallet and introducing it into a primary barrel; ii) The barrel temperature in the extruder is raised in three steps to 1st barrel temperature 20 ~ 35℃, 2nd barrel temperature 70 ~ 100℃, and 3rd barrel temperature 140 ~ 180℃, puffing at the highest extruder temperature 140 ~ 180℃, and nozzle spraying with; and iii) cutting the injected puffing material with a rotating blade blade at 2000 to 4000 rpm, and drying the resulting extruded product having a moisture content of 23 to 27% by weight in a far-infrared dryer to have a moisture content of 4.0 to 5.5% by weight and a density of 0.26 to 30%. Obtaining 0.32g/ml chicken breast nuggets; To provide a method for producing chicken breast nuggets comprising a.
이때 회전날 블레이드의 개수는 3 ~ 10개이며, 회전날 블레이드의 속도는 2000 ~ 4000 rpm이며, 노즐 출구의 개수는 5 ~ 10개이고, 노즐의 출구 압력은 20 ~ 40 bar 임을 특징으로 한다.At this time, the number of rotary blade blades is 3 to 10, the speed of the rotary blade blade is 2000 to 4000 rpm, the number of nozzle outlets is 5 to 10, and the outlet pressure of the nozzle is 20 to 40 bar.
또한 본 발명의 또 다른 목적은 상기 방법에 따라 제조된 닭가슴살 너겟을 함유하는 건강식품을 제공하는 것이다.Another object of the present invention is to provide a health food containing chicken breast nuggets prepared according to the above method.
본 발명의 효과는 퍼핑 시 배럴의 온도 변화, 압출기 내의 최고온도의 변화 및 압출 성형물의 수분함량의 변화에 따라 최종 물질인 닭가슴살 너겟의 기호도가 상이해지기 때문에, 최적의 관능 시험결과를 통해 닭가슴살 너겟 제조 시 최적의 퍼핑 시 배럴의 온도, 압출기 내의 최고온도, 압출 성형물의 수분함량을 제공하는 것이다.The effect of the present invention is that the preference of the chicken breast nuggets, which is the final material, varies according to the change in the temperature of the barrel during puffing, the change in the maximum temperature in the extruder, and the change in the moisture content of the extruded product. When making breast meat nuggets, it is to provide the optimum temperature of the barrel during puffing, the highest temperature in the extruder, and the moisture content of the extruded product.
도 1은 본 발명의 닭가슴살 너겟의 제조공정을 나타낸 계략도이다.
도 2는 본 발명의 닭가슴살 너겟의 형상을 나타낸 사진이다.1 is a schematic diagram showing the manufacturing process of chicken breast nuggets of the present invention.
2 is a photograph showing the shape of the chicken breast nuggets of the present invention.
본 발명은 ⅰ) 닭가슴살 10 ~ 40 중량%, 분리대두단백 45 ~ 70 중량%, 타피오카 5 ~ 20 중량%를 원재료로 하여 압출기 믹스존 내에서 40 ~ 60℃의 물을 1000 ~ 1500 ml/분 유속으로 주입하여 혼합물을 제조하고, 압출기에서 혼합 균질화시킨 후, 반죽 형태의 팰레트로 성형시켜 1차 배럴로 투입하는 단계; ⅱ) 압출기 내의 배럴 온도를 1차 배럴 온도 20 ~ 35℃, 2차 배럴 온도 70 ~ 100℃, 3차 배럴 온도 140 ~ 180℃로 3단계 승온시켜 압출기의 최고온도 140 ~ 180℃에서 퍼핑시켜 노즐로 분사시키는 단계; 및 ⅲ) 분사된 퍼핑물질을 2000 ~ 4000rpm으로 회전날 블레이드로 절단시켜, 수득된 23 ~ 27 중량%의 수분함량을 지닌 압출성형물을 원적외선 건조기에서 건조시켜 수분함량 4.0 ~ 5.5 중량%의 밀도 0.26 ~ 0.32g/ml의 닭가슴살 너겟을 수득하는 단계; 를 포함하는 닭가슴살 너겟의 제조방법에 관한 것이다.In the present invention, i) 10 to 40% by weight of chicken breast, 45 to 70% by weight of isolated soybean protein, and 5 to 20% by weight of tapioca are used as raw materials, and water at 40 to 60 ° C. is poured into the extruder mix zone at 1000 to 1500 ml / min. Preparing a mixture by injecting it at a flow rate, mixing and homogenizing in an extruder, and then molding it into a dough-like pallet and introducing it into a primary barrel; ii) The barrel temperature in the extruder is raised in three steps to 1st barrel temperature 20 ~ 35℃, 2nd barrel temperature 70 ~ 100℃, and 3rd barrel temperature 140 ~ 180℃, puffing at the highest extruder temperature 140 ~ 180℃, and nozzle spraying with; and iii) cutting the injected puffing material with a rotating blade blade at 2000 to 4000 rpm, and drying the resulting extruded product having a moisture content of 23 to 27% by weight in a far-infrared dryer to have a moisture content of 4.0 to 5.5% by weight and a density of 0.26 to 30%. Obtaining 0.32g/ml chicken breast nuggets; It relates to a method for producing chicken breast nuggets comprising a.
이하 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명의 닭가슴살 너겟의 제조공정을 살펴보면 다음과 같다.Looking at the manufacturing process of the chicken breast nuggets of the present invention are as follows.
(제 1 공정) 혼합, 균질화된 팰레트의 투입 공정(First process) Mixing and homogenizing pallet input process
본 발명의 원료로 사용되는 닭가슴살 10 ~ 40 중량%, 분리대두단백 45 ~ 70 중량%, 타피오카 5~ 20 중량%를 주재료를 혼합하여 압출기 믹스존 내에 투입시키고, 40 ~ 60℃의 물을 1000 ~ 1500 ml/분 유속으로 압출기 믹스존에 주입하여 혼합 균질화시켜 반죽형태의 팰레트로 만든 후 1차 배럴로 투입하는 공정이다.10 to 40% by weight of chicken breast, 45 to 70% by weight of isolated soybean protein, and 5 to 20% by weight of tapioca used as raw materials in the present invention are mixed as main ingredients and put into the extruder mix zone, and 40 to 60 ° C. It is a process of injecting into the mix zone of the extruder at a flow rate of ~ 1500 ml/min, mixing and homogenizing to make a dough-like pallet, and then introducing it into the primary barrel.
(제 2 공정) 퍼핑 공정(2nd process) puffing process
팰레트를 압출기에 투입시키면서 압출기 내의 배럴 온도를 1차 배럴 온도 20 ~ 35℃, 2차 배럴 온도 70 ~ 100℃, 3차 배럴 온도 140 ~ 180℃로 3단계 승온시켜 압출기의 최고온도 140 ~ 180℃에서 퍼핑시켜 노즐로 퍼핑된 물질을 분사시키는 공정이다. While feeding the pallet into the extruder, the temperature of the barrel in the extruder is raised in three stages to 1st barrel temperature 20 ~ 35 ℃, 2nd barrel temperature 70 ~ 100 ℃, 3rd barrel temperature 140 ~ 180 ℃, the maximum temperature of the extruder is 140 ~ 180 It is a process of puffing at ℃ and spraying the puffed material with a nozzle.
(제 3 공정) 닭가슴살 너겟의 수득 공정(Third process) Process of obtaining chicken breast nuggets
노즐에서 분사된 퍼핑물질을 2000~ 4000rpm으로 회전날 블레이드로 절단하여 만들어진 23 ~ 27 중량%의 수분함량을 지닌 압출 성형물을 원적외선 건조기에서 건조시켜 수분함량 4.0 ~ 5.5 중량%의 밀도 0.26 ~ 0.32g/ml의 닭가슴살 너겟을 수득하는 공정이다.The puffing material sprayed from the nozzle is cut with a rotating blade at 2000 to 4000 rpm, and the extruded product with a moisture content of 23 to 27% by weight is dried in a far-infrared dryer to obtain a moisture content of 4.0 to 5.5% by weight and a density of 0.26 to 0.32g/ It is a process to obtain ml of chicken breast nuggets.
이때 본 발명의 닭가슴살 너겟의 수분함량과 밀도가 매우 중요한바, 수분함량이 4.0 중량% 이하이거나 5.5 중량% 이상인 경우에는 식감이 저하될 뿐만 아니라, 보관안정성 문제가 발생한다. At this time, the moisture content and density of the chicken breast nuggets of the present invention are very important, and when the moisture content is 4.0% by weight or less or 5.5% by weight or more, not only the texture deteriorates, but also storage stability problems occur.
한편 본 발명의 닭가슴살 너겟의 밀도가 0.26 g/ml 이하이면 수득된 너겟이 쉽게 부서지며 단백질 영양성분이 불충분해진다. 한편 밀도가 0.32 g/ml 이상이면 수득된 너겟이 너무 단단해져 식감이 저해될 뿐만 아니라 불필요한 과다 영양성분을 지니게 된다.On the other hand, if the density of the chicken breast nuggets of the present invention is 0.26 g / ml or less, the obtained nuggets are easily broken and the protein nutrients are insufficient. On the other hand, if the density is more than 0.32 g / ml, the obtained nugget is too hard, and the texture is not only impaired, but also has unnecessary excess nutrients.
본 발명의 닭가슴살 너겟의 수분함량 4.0 ~ 5.5 중량%, 밀도 0.26 ~ 0.32 g/ml 및 최적의 관능성을 나타내기 위하여 그 변수를 측정한바, 퍼핑 시 배럴의 온도 변화, 압출기 내의 최고온도의 변화 및 압출기를 통과시킨 압출 성형물의 수분함량의 변화에 따라 최종 물질인 닭가슴살 크런치퍼프의 기호도가 변화함을 실시예 등을 통하여 확인하였다.The moisture content of the chicken breast nuggets of the present invention is 4.0 to 5.5% by weight, the density is 0.26 to 0.32 g/ml, and the variables are measured to show the optimum sensory properties, the temperature change of the barrel during puffing, and the maximum temperature change in the extruder. And it was confirmed through Examples and the like that the degree of preference of the final material, chicken breast crunch puff, changed according to the change in the moisture content of the extruded product passed through the extruder.
이하 본 발명을 제조실시예, 제조비교예 및 실시예를 통하여 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail through manufacturing examples, manufacturing comparative examples, and examples.
(제조실시예) 본 발명의 닭가슴살 너겟의 제조방법(Production Example) Method for producing chicken breast nuggets of the present invention
ⅰ) 닭가슴살 250g, 분리대두단백 600g, 타피오카 150g 을 원재료를 혼합하여 압출기 믹스존 내에서 50℃의 물을 1100 ml/분 유속으로 주입하여 혼합물을 반죽형태의 팰레트로 만든 후 1차 배럴로 투입하였다. ⅱ) 압출기 내의 배럴 온도를 1차 배럴 온도 30℃, 2차 배럴 온도 85℃, 3차 배럴 온도 165℃로 3단계 승온시켜 압출기의 최고온도 165℃에서 투입된 팰레트를 퍼핑시켜 노즐로 분사시켰다. ⅲ) 분사된 퍼핑물질을 3000 rpm으로 회전날 블레이드로 절단하여 25 중량%의 수분함량을 지닌 압출 성형물을 원적외선 건조기에서 건조시켜 수분함량 5.0 중량%의 밀도 0.30 g/ml의 닭가슴살 너겟을 수득하였다.i) Mix 250g of chicken breast, 600g of isolated soybean protein, and 150g of tapioca, and inject water at 50℃ at a flow rate of 1100ml/min in the mix zone of the extruder to make the mixture into a dough-like pallet and then put it into the first barrel did ii) The barrel temperature in the extruder was raised in three steps to a first barrel temperature of 30 ° C, a second barrel temperature of 85 ° C, and a third barrel temperature of 165 ° C. iii) The sprayed puffing material was cut with a rotating blade blade at 3000 rpm, and the extruded product having a moisture content of 25% by weight was dried in a far-infrared dryer to obtain chicken breast nuggets having a moisture content of 5.0% by weight and a density of 0.30 g / ml. .
(제조비교예 1) 닭가슴살 너겟의 제조방법(배럴 온도의 저하)(Comparative Example 1) Manufacturing method of chicken breast nuggets (lowering barrel temperature)
ⅰ) 닭가슴살 250g, 분리대두단백 600g, 타피오카 150g 을 원재료를 혼합하여 압출기 믹스존 내에서 50℃의 물을 1100 ml/분 유속으로 주입하여 혼합물을 반죽형태의 팰레트로 만든 후 1차 배럴로 투입하였다. ⅱ) 압출기 내의 배럴 온도를 1차 배럴 온도 50℃, 2차 배럴 온도 130℃로 2단계 승온시켜 압출기의 최고온도 130℃에서 투입된 팰레트를 퍼핑시켜 노즐로 분사시켰다. ⅲ) 분사된 퍼핑물질을 3000 rpm으로 회전날 블레이드로 절단하여 30 중량%의 수분함량을 지닌 압출 성형물을 원적외선 건조기에서 건조시켜 수분함량 6.0 중량%의 밀도 0.36 g/ml의 닭가슴살 너겟을 수득하였다.i) Mix 250g of chicken breast, 600g of isolated soybean protein, and 150g of tapioca, and inject water at 50℃ at a flow rate of 1100ml/min in the mix zone of the extruder to make the mixture into a dough-like pallet and then put it into the first barrel did ii) The temperature of the barrel in the extruder was raised in two steps to a first barrel temperature of 50 ° C and a second barrel temperature of 130 ° C, and the pellets injected at the highest temperature of the extruder at 130 ° C were puffed and sprayed through a nozzle. iii) The sprayed puffing material was cut with a rotating blade at 3000 rpm, and the extruded product having a moisture content of 30% by weight was dried in a far-infrared dryer to obtain chicken breast nuggets having a moisture content of 6.0% by weight and a density of 0.36 g / ml. .
(제조비교예 2) 닭가슴살 너겟의 제조방법 (압출기 최고 온도 상승)(Comparative Example 2) Manufacturing method of chicken breast nuggets (extruder maximum temperature rise)
ⅰ) 닭가슴살 250g, 분리대두단백 600g, 타피오카 150g 을 원재료를 혼합하여 압출기 믹스존 내에서 50℃의 물을 1100 ml/분 유속으로 주입하여 혼합물을 반죽형태의 팰레트로 만든 후 1차 배럴로 투입하였다. ⅱ) 압출기 내의 배럴 온도를 1차 배럴 온도 30℃, 2차 배럴 온도 85℃, 3차 배럴 온도 200℃로 3단계 승온시켜 압출기의 최고온도 200℃에서 투입된 팰레트를 퍼핑시켜 노즐로 분사시켰다. ⅲ) 분사된 퍼핑물질을 3000 rpm으로 회전날 블레이드로 절단하여 20 중량%의 수분함량을 지닌 압출 성형물을 원적외선 건조기에서 건조시켜 수분함량 3.5 중량%의 밀도 0.26 g/ml의 닭가슴살 너겟을 수득하였다.i) Mix 250g of chicken breast, 600g of isolated soybean protein, and 150g of tapioca, and inject water at 50℃ at a flow rate of 1100ml/min in the mix zone of the extruder to make the mixture into a dough-like pallet and then put it into the first barrel did ii) The barrel temperature in the extruder was raised in three stages to a first barrel temperature of 30 ° C, a second barrel temperature of 85 ° C, and a third barrel temperature of 200 ° C. iii) The sprayed puffing material was cut with a rotary blade blade at 3000 rpm, and the extruded product having a moisture content of 20% by weight was dried in a far-infrared dryer to obtain chicken breast nuggets having a moisture content of 3.5% by weight and a density of 0.26 g / ml. .
(제조비교예 3) 닭가슴살 너겟의 제조방법 (압출 성형물의 수분함량 저하)(Comparative Example 3) Manufacturing method of chicken breast nuggets (lowering moisture content of extrusion molding)
ⅰ) 닭가슴살 250g, 분리대두단백 600g, 타피오카 150g 을 원재료를 혼합하여 압출기 믹스존 내에서 50℃의 물을 900 ml/분 유속으로 주입하여 혼합물을 반죽형태의 팰레트로 만든 후 1차 배럴로 투입하였다. ⅱ) 압출기 내의 배럴 온도를 1차 배럴 온도 30℃, 2차 배럴 온도 85℃, 3차 배럴 온도 165℃로 3단계 승온시켜 압출기의 최고온도 165℃에서 투입된 팰레트를 퍼핑시켜 노즐로 분사시켰다. ⅲ) 분사된 퍼핑물질을 3000 rpm으로 회전날 블레이드로 절단하여 18 중량%의 수분함량을 지닌 압출 성형물을 원적외선 건조기에서 건조시켜 수분함량 3.5 중량%의 밀도 0.24 g/ml의 닭가슴살 너겟을 수득하였다.i) Mix 250g of chicken breast, 600g of isolated soybean protein, and 150g of tapioca, and inject water at 50℃ at a flow rate of 900ml/min in the mix zone of the extruder to make the mixture into a dough-like pallet and put it into the first barrel did ii) The barrel temperature in the extruder was raised in three steps to a first barrel temperature of 30 ° C, a second barrel temperature of 85 ° C, and a third barrel temperature of 165 ° C. iii) The sprayed puffing material was cut with a rotating blade blade at 3000 rpm, and the extruded product having a moisture content of 18% by weight was dried in a far-infrared dryer to obtain chicken breast nuggets having a moisture content of 3.5% by weight and a density of 0.24 g / ml. .
(실시예) 관능 기호성 측정 시험(Example) Sensory palatability measurement test
제조실시예에서 제조된 닭가슴살 너겟의 경우 수분함량 5.0 중량%의 밀도 0.30 g/ml의 닭가슴살 너겟이 수득되었으며, 제조비교예 1의 경우 수분함량 6.0 중량%의 밀도 0.36 g/ml의 닭가슴살 너겟이 수득되었다. 또한 제조비교예 2의 경우 수분함량 3.5 중량%의 밀도 0.26 g/ml의 닭가슴살 너겟을 수득하였으며, 제조비교예 3의 경우 수분함량 3.5 중량%의 밀도 0.24 g/ml의 닭가슴살 너겟을 수득하였다.In the case of chicken breast nuggets prepared in Manufacturing Example, chicken breast nuggets having a moisture content of 5.0% by weight and a density of 0.30 g/ml were obtained, and in the case of Manufacturing Comparative Example 1, chicken breast meat having a moisture content of 6.0% by weight and a density of 0.36 g/ml was obtained. Nuggets were obtained. In addition, in the case of Comparative Example 2, chicken breast nuggets having a moisture content of 3.5% by weight and a density of 0.26 g / ml were obtained, and in the case of Comparative Example 3, chicken breast nuggets having a moisture content of 3.5% by weight and a density of 0.24 g / ml were obtained. .
상기 제조실시예에서 제조된 닭가슴살 너겟과 제조비교예 1 ~ 3에서 제조된 닭가슴살 너겟을 자원자 10명(남 5명, 여 5명)의 패널을 선정하여 그 관능 기호성을 측정하였다. 5점 평점법인 나쁨 1점, 조금 나쁨 2점, 보통 3점, 조금 좋음 4점, 좋음 5점으로 평가하였다.The sensory palatability of the chicken breast nuggets prepared in Manufacturing Example and the chicken breast nuggets prepared in Manufacturing Comparative Examples 1 to 3 was selected by a panel of 10 volunteers (5 males and 5 females). It was evaluated on a 5-point scale: 1 point bad, 2 points slightly bad, 3 points average, 4 points slightly good, and 5 points good.
그 결과를 표 1에 나타내었다.The results are shown in Table 1.
상기 실시예를 통하여 최적의 관능 기호성 시험결과를 나타내는 닭가슴살 너겟 제조공정 중 퍼핑 시 배럴의 온도가 각각 1차 배럴 온도 20 ~ 35℃, 2차 배럴 온도 70 ~ 100℃, 3차 배럴 온도 140 ~ 180℃로 3단계 승온시켜 압출기 내의 최고온도가 140 ~ 180℃ 임과 압출 성형물의 수분함량이 23 ~ 27 중량%인 것이었다.Through the above examples, the barrel temperature during puffing during the manufacturing process of chicken breast nuggets showing optimal sensory palatability test results was 1st barrel temperature 20 ~ 35 ℃, 2nd barrel temperature 70 ~ 100 ℃, 3rd barrel temperature 140 ~ 100 ℃, respectively. The temperature was raised to 180 ° C. in three stages, and the highest temperature in the extruder was 140 ~ 180 ° C. and the moisture content of the extruded product was 23 ~ 27% by weight.
또한 최적의 관능 기호성 시험결과를 나타내는 닭가슴살 너겟의 수분함량은 4.0 ~ 5.5 중량% 이었으며 밀도는 0.26 ~ 0.32g/ml 이었다In addition, the moisture content of chicken breast nuggets, which showed the optimal sensory palatability test results, was 4.0 ~ 5.5% by weight and the density was 0.26 ~ 0.32g/ml.
Claims (3)
ⅱ) 압출기 내의 배럴 온도를 1차 배럴 온도 20 ~ 35℃, 2차 배럴 온도 70 ~ 100℃, 3차 배럴 온도 140 ~ 180℃로 3단계 승온시켜 압출기의 최고온도 140 ~ 180℃에서 퍼핑시켜 노즐로 분사시키는 단계; 및
ⅲ) 분사된 퍼핑물질을 2000 ~ 4000rpm으로 회전날 블레이드로 절단시켜, 수득된 23 ~ 27 중량%의 수분함량을 지닌 압출성형물을 원적외선 건조기에서 건조시켜 수분함량 4.0 ~ 5.5 중량%의 밀도 0.26 ~ 0.32g/ml의 닭가슴살 너겟을 수득하는 단계;
를 포함하는 닭가슴살 너겟의 제조방법
i) 10 to 40% by weight of chicken breast, 45 to 70% by weight of soy protein isolate, and 5 to 20% by weight of tapioca are used as raw materials, and water at 40 to 60℃ is injected at a flow rate of 1000 to 1500 ml/min in the mix zone of the extruder preparing a mixture, mixing and homogenizing in an extruder, and then molding it into a dough-like pallet and introducing it into a primary barrel;
ii) The barrel temperature in the extruder is raised in three steps to 1st barrel temperature 20 ~ 35℃, 2nd barrel temperature 70 ~ 100℃, and 3rd barrel temperature 140 ~ 180℃, puffing at the highest extruder temperature 140 ~ 180℃, and nozzle spraying with; and
iii) The sprayed puffing material is cut with a rotating blade at 2000 to 4000 rpm, and the resulting extruded product having a moisture content of 23 to 27% by weight is dried in a far-infrared dryer to have a moisture content of 4.0 to 5.5% by weight and a density of 0.26 to 0.32 Obtaining g / ml chicken breast nuggets;
Method for producing chicken breast nuggets comprising
The method of claim 1, wherein the number of rotary blade blades is 3 to 10, the speed of the rotary blade blades is 2000 to 4000 rpm, the number of nozzle outlets is 5 to 10, and the outlet pressure of the nozzle is 20 to 40 bar Manufacturing method characterized by
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20130080190A (en) * | 2012-01-04 | 2013-07-12 | 건국대학교 산학협력단 | Manufacturing method of chicken snack containing mechanically deboned chicken meat and collagen |
| KR20150101103A (en) * | 2014-02-26 | 2015-09-03 | 고석우 | The producing method of chicken jerky snack and pellet |
| KR101691193B1 (en) * | 2016-09-29 | 2016-12-29 | 대한에프에스(주) | Process for manufacturing crispy chicken breast meat snack. |
| KR20180119810A (en) * | 2017-04-26 | 2018-11-05 | 이채은 | Process for manufacturing crispy kimchikimchichicken breast meat snack |
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| KR20130080190A (en) * | 2012-01-04 | 2013-07-12 | 건국대학교 산학협력단 | Manufacturing method of chicken snack containing mechanically deboned chicken meat and collagen |
| KR20150101103A (en) * | 2014-02-26 | 2015-09-03 | 고석우 | The producing method of chicken jerky snack and pellet |
| KR101691193B1 (en) * | 2016-09-29 | 2016-12-29 | 대한에프에스(주) | Process for manufacturing crispy chicken breast meat snack. |
| KR20180119810A (en) * | 2017-04-26 | 2018-11-05 | 이채은 | Process for manufacturing crispy kimchikimchichicken breast meat snack |
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