KR20230114858A - New flavor pizza using chicken and its manufacturing method - Google Patents

New flavor pizza using chicken and its manufacturing method Download PDF

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KR20230114858A
KR20230114858A KR1020220010995A KR20220010995A KR20230114858A KR 20230114858 A KR20230114858 A KR 20230114858A KR 1020220010995 A KR1020220010995 A KR 1020220010995A KR 20220010995 A KR20220010995 A KR 20220010995A KR 20230114858 A KR20230114858 A KR 20230114858A
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chicken
pizza
weight
cooking
taste
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Korean (ko)
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박도현
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박도현
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0023—Dividing poultry
    • A22C21/003—Filleting poultry, i.e. extracting, cutting or shaping poultry fillets
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0069—Deboning poultry or parts of poultry
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • A22C9/007—Apparatus for tenderising meat, e.g. ham by beating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • A—HUMAN NECESSITIES
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
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  • Wood Science & Technology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

본 발명은 치킨 맛을 그대로 간직하면서도 피자의 맛을 즐길 수 있는 치킨피자의 조리방법에 관한 것으로서, 닭고기를 주원료로 하여 피자자료와 함께 조리하는 닭고기 피자의 제조방법에 있어서, 뼈를 발라낸 생닭을 소맥분말에 반죽하여 소정 형상으로 성형하여 냉동시키는 계육 가공공정(제1공정)과; 가공·냉동된닭고기를 튀김기름에 살짝 튀기는 튀김공정(제2공정)과; 튀김된 닭고기 표면에 양념소스와 각종 피자재료를 도포하여 오븐기에서 조리하는 공정으로 이루어지는 것이 특징이다.
본 발명은 치킨의 맛과 피자의 맛을 동시에 느낄 수 있는 새로운 개념의 치킨피자를 조리하는 방법으로서,부드럽고 담백한 맛을 제공하고, 기존의 치킨과 피자 각각의 음식이 갖는 느끼한 맛을 없앨 수 있는 잇점이 있으며, 기존의 피자처럼 여러 조각으로 잘라 편리하게 취식할 수 있다.The present invention relates to a method for cooking chicken pizza that can enjoy the taste of pizza while retaining the taste of chicken as it is. A chicken processing step (first step) of kneading wheat flour, forming it into a predetermined shape, and freezing it; A frying process (second process) of lightly frying processed/frozen chicken in frying oil; It is characterized by a process of cooking in an oven by applying seasoning sauce and various pizza ingredients to the surface of fried chicken.
The present invention is a method of cooking chicken pizza of a new concept in which the taste of chicken and pizza can be felt at the same time, providing a soft and light taste and eliminating the greasy taste of each food of chicken and pizza. It can be cut into several pieces and eaten conveniently like a conventional pizza.

Description

치킨을 이용한 새로운 풍미의 피자 및 그 제조 방법{New flavor pizza using chicken and its manufacturing method}New flavor pizza using chicken and its manufacturing method

본 발명은 닭고기를 주원료로 하여 피자 맛을 함유한 치킨피자에 관한 것이다.The present invention relates to a chicken pizza containing a pizza flavor using chicken as a main ingredient.

종래의 피자는 밀가루 반죽으로 넓적한 원판을 만들어 이 위에 각종 피자를 만들기 위한 재료들을 얹어 구워 내는 방식으로 피자를 만들어 왔다.Conventional pizza has been made by making a wide disk with dough, putting various ingredients for making pizza on it, and baking it.

요즈음 신세대들은 서양식 음식에 입맛이 길들여진 경향이 있어, 햄버거, 피자 등과 같은 서양음식을 선호하고 있으나, 나이가 있는 중년층에는 피자가 별 호응이 없는 단점이 있다. 따라서 최근 들어 여러 재료를사용하여 다양한 맛을 내는 피자를 개발하여 공급하고 있는 실정이다. These days, the new generation tends to have a taste for Western food, so they prefer Western food such as hamburgers and pizza. Therefore, in recent years, pizzas with various flavors using various ingredients have been developed and supplied.

또한, 이들 종래의 피자에 사용되는 통상의 재료들은 어느 정도 식상한 것이어서 새로운 구미와 입맛을 찾는 수요자 층의 욕구를 충분히 채워 줄 수 없었다. In addition, the conventional ingredients used in these conventional pizzas are somewhat boring, so they could not sufficiently satisfy the needs of consumers seeking new tastes and tastes.

본 발명은 중년층의 취향에 맞으면서도 신세대들에게는 기존의 피자에서 느낄 수 없었던 새로운 맛의 피자를 제공하기 위한 것이다. 나아가 본 발명은 기존의 피자에서 보충할 수 없었던 영양분을 보충하도록 하기위하여 양질의 단백질을 함유한 닭고기를 주원료로 하는 치킨피자를 제공하는 것을 목적으로 한다.The present invention is to provide a pizza with a new taste that could not be felt in the existing pizza to the new generation while meeting the taste of the middle-aged. Furthermore, an object of the present invention is to provide a chicken pizza containing chicken containing high-quality protein as a main ingredient in order to supplement nutrients that could not be replenished in conventional pizzas.

본 발명과 관련된 종래기술로는 한국공개특허공보 제1986-3793(스모그치킨의 제조방법)은 닭지육에 조미료를 피복한 후, 양념을 피복하고 염지 및 훈제시키는 방법이고, 한국공개특허공보 제1985-6481호(닭고기 재구성 육의 제조방법)은 닭뼈를 분쇄한 후, 염지처리한 닭고기와 혼합하여 콜로이드상 액체로 하여 냉동건조하는 방법이고, 한국공개특허공보 제1992-7569호(닭고기의 염지방법)는 닭고기에 염지액을 가하고 맛사지 시키는 방법에 관한 것이 있으나, 본 발명과는 그 기술적 구성이 전혀 다른 것들이다.As the prior art related to the present invention, Korean Patent Publication No. 1986-3793 (Method for Manufacturing Smog Chicken) is a method of coating seasoning on chicken meat, then coating the seasoning, salting and smoking, and Korean Patent Publication No. 1985 -6481 (method for producing reconstituted chicken meat) is a method of pulverizing chicken bones, mixing them with salted chicken and freeze-drying them into a colloidal liquid, and Korean Patent Publication No. 1992-7569 (How to salt chicken ) relates to a method of adding salt solution to chicken and massaging it, but its technical configuration is completely different from that of the present invention.

본 발명의 개념과 가장 유사한 종래 기술로는 공개특허공보 제2002-0032839호(공개일자 2002년05월04일)가있다. 그러나, 이 종래기술에서는 닭고기를 단순히 양념에 혼합하여 사용하는 반면, 본 발명에서는 닭고기를 그대로 사용하지 않고 치킨 맛을 얻기 위한 별도의 방법이 추가적으로 포함되며, 또한 그 제조공정에서의 차이는 물론 맛에 있어서도 명백한 차점을 갖는 것이다. 이 차이점에 대하서는 본 발명의 작용효과에서 구체적으로 후술하기로 한다. As a prior art most similar to the concept of the present invention, there is Patent Publication No. 2002-0032839 (published on May 04, 2002). However, in the prior art, chicken is simply mixed with seasoning, whereas in the present invention, a separate method for obtaining chicken taste is additionally included without using chicken as it is, and the difference in the manufacturing process as well as the taste There is also an obvious difference in This difference will be described later in detail in the function and effect of the present invention.

이상 설명한 바와 같이 본 발명은 인체에 유익한 영양성분을 다량 함유한 닭고기를 주원료로 하여 치킨에피자 맛을 가미하여 조리한 요리로서, 성장기 어린이는 물론 성인들에게도 널리 선호할 수 있는 취향의 음식으로 제공될 수 있다.As described above, the present invention is a dish cooked by adding chicken pizza taste to chicken meat containing a large amount of nutrients beneficial to the human body as a main ingredient. It can be.

특히 본 발명은 종래기술인 공개특허공보 제2002-0032839호(이하 '종래기술'이라 한다.)에서 개시된 기술내용(일명 '닭고기 피자')과 비교해 볼 때, 다음과 같은 여러 가지 측면에서의 장점을 가진 유용한 발명이다. In particular, the present invention has the following advantages in various aspects when compared with the technical details (aka 'chicken pizza') disclosed in Patent Publication No. 2002-0032839 (hereinafter referred to as 'prior art'), which is a prior art. It is a useful invention with

① 종래기술에서는 갈아 다진 생 닭고기와 양념을 혼합하고 그 위에 피자재료를 얹어 곧바로 오븐에서 조리하기 때문에 닭고기 볶음 맛과 피자재료가 혼합된 맛에 불과한 반면, 본 발명은 닭고기를 원형으로 성형한 후에 튀김공정을 거치기 때문에 치킨의 맛을 그대로 살릴 수 있는 특징이 있다. ① In the prior art, ground raw chicken and seasoning are mixed, pizza ingredients are put on it, and cooked in the oven immediately, so it is just a mixed taste of chicken stir-fried taste and pizza ingredients, whereas in the present invention, chicken is molded into a circle and then fried Because it goes through the process, there is a feature that can save the taste of chicken as it is.

② 또한 종래기술에서는 갈아 다진 생 닭고기를 그대로 양념과 혼합하여 조리하는 공정으로 이루어진반면, 본 발명에 의한 조리방법은 닭고기 순살을 소금과 후추에 염지하는 공정을 거침으로써 닭고기 자체가 갖는 비릿한 냄새를 제거하는 공정을 포함하고 있다. ② In addition, while the prior art consists of a process of mixing ground and minced raw chicken with seasoning and cooking, the cooking method according to the present invention removes the fishy smell of chicken itself by going through a process of salting chicken boneless meat with salt and pepper. It includes the process of

③ 종래기술에서는 닭고기의 순살만을 취하여 갈아 다지는 반면, 본 발명은 닭고기 순살은 물론 껍질도 함께 조리할 수 있으므로 닭고기의 껍질에 함유된 각종 영양분을 그대로 취할 수 있다. ③ In the prior art, only the skin of the chicken is taken and ground, whereas the present invention can cook the skin as well as the chicken skin, so various nutrients contained in the chicken skin can be taken as it is.

이와 같이 본 발명은 종래의 기술에 비하여, 피자와 거의 유사한 원형의 모양을 유지할 수 있을 뿐만 자의맛을 즐길 수 있으며, 닭고기 살을 칼로 부드럽게 다지는 '계육 준비공정'을 거쳤을 뿐만 아니라, 나아가얇게 편 상태에서 기름에 튀겨진 공정을 거치기 때문에 고기가 질기지 않아 기존의 피자처럼 쉽게 자를 수있게 되는 것이다. In this way, compared to the prior art, the present invention can not only maintain a circular shape almost similar to pizza, but also enjoy the taste of the chair, and not only went through the 'chicken preparation process' of gently mincing the chicken flesh with a knife, but also thinly sliced it. Because it goes through the process of frying in oil in its state, the meat is not tough and can be easily cut like conventional pizza.

도 1은 본 발명에 의한 성형공정을 나타낸 사시도1 is a perspective view showing a molding process according to the present invention

이하, 본 발명을 바람직한 실시예를 기준으로 하여 구체적으로 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail based on preferred embodiments.

제1공정 : 계육 가공공정 Step 1: Chicken processing step

(1a) 계육 준비공정 : 생닭에서 뼈를 완전히 발라내어 24시간 가량 염지한 다음 가급적 두께가균일하도록, 얇고 편평하게 자른 다음 칼로 표면을 골고루 두드려 넓게 편다. 물론 칼로 칼금을 주는 방법외에도 톱니형 롤러를 통과시켜 고기를 부드럽게 다지는 기계를 이용할 수도 있다. 뼈를 발라낸 생 닭고기를 염지하는 것은 닭고기 특유의 비릿한 냄새를 제거하기 위한 공정이며, 칼 또는 롤러로 닭고기를 두드리는 공정은 닭고기 표면에 칼집을 줘서 양념 및 후술하는 분말이 닭고기 속으로 잘 스며들도록 하기 위함임과 동시에, 뼈를 발라내는 과정에서 두께가 불균일한 닭고기를 가급적 넓게 펴면서 균일한 두께를 갖도록하기 위함이다. 본 발명은 닭고기의 순살은 물론 껍질까지 포함된 상태에서 가공하는 것이 바람직한데, 그이유는 생 닭고기를 고루 다지는 과정에 의해 껍질도 연하게 처리할 수 있기 때문이다. (1a) Chicken preparation process: Remove the bones from the raw chicken completely, marinate it for about 24 hours, cut it thinly and flatly so that the thickness is as uniform as possible, and spread it wide by tapping the surface evenly with a knife. Of course, in addition to the method of slicing with a knife, you can also use a machine that gently grinds the meat by passing it through a serrated roller. Bone-out raw chicken is a process to remove the fishy smell peculiar to chicken, and the process of beating the chicken with a knife or roller makes cuts on the surface of the chicken so that the seasoning and the powder described below are well absorbed into the chicken. At the same time as the purpose, it is to have a uniform thickness while spreading the non-uniform chicken as wide as possible in the process of removing the bones. In the present invention, it is preferable to process the chicken in a state including the skin as well as the boneless meat of the chicken, because the skin can be softened by the process of evenly mincing the raw chicken.

(1b) 반죽 및 성형공정 : 물과 분말을 중량비 1.2 : 1의 비율로 혼합하여 반죽을 만든 다음, 상기 계육 준비공정을 거친 닭고기와 반죽을 중량비 4.1 : 1 로 반죽하여 닭고기에 반죽이 고루 묻게 한다. 본 공정에사용되는 분말의 구성비는 소맥분 약 50중량%, 옥수수 전분 49중량%, 정재염 0.4 중량%, 구아검 0.3중량%,흑후추 0.3중량%로 배합하여 구성한다. 이렇게 반죽이 완료된 닭고기를 틀(일반적으로 피자를 굽는 형틀)을 이용하여 가급적 겹쳐지지 않도록 닭고기를 고루 펴서 원하는 형상(일반적으로 원형)으로 만든다(도 1참조). 본 공정에 의하여 닭고기에 묻혀진 분말 반죽은 점착력을 가지므로 여러 조각의 크고 작은 닭고기덩어리들이 서로 잘 결합되게 하는 역할을 하게 되며, 닭고기 덩어리들은 상기 계육 준비공정(1a)에서 칼금이 형성된 상태이기 때문에 쉽게 연신되기 때문에 적당한 넓이로 형틀 모양에 맞추기가 용이하다. (1b) Kneading and molding process: Mix water and powder at a weight ratio of 1.2: 1 to make dough, and then knead chicken and dough that have undergone the chicken preparation process at a weight ratio of 4.1: 1 so that the chicken is evenly coated with the dough . The powder used in this process is composed of about 50% by weight of wheat flour, 49% by weight of corn starch, 0.4% by weight of refined salt, 0.3% by weight of guar gum, and 0.3% by weight of black pepper. Using a mold (generally a mold for baking pizza), spread the chicken evenly so as not to overlap as much as possible to make the chicken into a desired shape (generally circular) (see FIG. 1). By this process, the powder dough buried in the chicken has adhesiveness, so it serves to ensure that the large and small chicken chunks of several pieces are well combined with each other, and the chicken chunks are easily Because it is stretched, it is easy to fit the shape of the mold with an appropriate width.

(1c) 냉동공정 (1c) Freezing process

상기 성형공정에 의하여 성형된 닭고기를 -40℃의 냉동조건에서 약 3시간 가량 급랭시킨다. 본 공정은 닭고기의 육질을 보호하고 영양분의 파괴를 최소화하며, 저장 및 보관을 용이하게 하기 위한 것일 뿐만 아니라, 일반적인 피자의 형상을 유지하기 위한 공정이다. 이와 같은 제1공정에 의하여 가공된 냉동 닭고기는반죽의 점착력에 의하여 성형된 형상 그대로를 유지하게 되며, 냉동상태에서 보관되어 반 가공식품으로서유통 및 판매될 수 있으며, 소비자나 각 가정에서는 본 가공품을 구입하여 후술되는 공정만을 추가로 조리하면 본 발명에 의한 치킨피자를 손쉽게 취식할 수 있게 된다. The chicken molded by the molding process is quenched for about 3 hours under freezing conditions at -40 ° C. This process is not only for protecting the meat quality of chicken, minimizing the destruction of nutrients, and facilitating storage and storage, but also for maintaining the shape of a normal pizza. The frozen chicken processed by this first process maintains its molded shape due to the adhesiveness of the dough, and can be stored in a frozen state and distributed and sold as semi-processed food. If you purchase and additionally cook only the process described later, you can easily eat the chicken pizza according to the present invention.

제2공정 : 튀김공정2nd process: Frying process

본 공정은 상기 제1공정에 의하여 가공된 닭고기를 약 180℃의 튀김용 기름(식용유 등)에 약 2분간 살짝튀긴 다음 건져내어 기름기를 빼는 공정으로서, 생 닭고기를 익힘과 동시에 치킨의 고소한 맛을 내도록 하는 공정이기도 하다. 본 공정은 일반적인 치킨 튀김공정에 비하여 조리시간이 매우 짧아(일반적인 치킨의 튀김시간은 약 12-15분 정도임) 닭고기에 함유된 영양성분의 파괴를 최소화 할 수 있을 뿐만 아니라, 고소하고 담백한 맛을 보다 더 높일 수 있으며, 기존 치킨의 느끼한 맛을 없앨 수 있다. This process is a process of lightly frying the chicken processed by the first process in frying oil (edible oil, etc.) at about 180 ° C for about 2 minutes and then removing the oil by removing the oil. It is also a process of making it happen. This process has a very short cooking time compared to the general chicken frying process (normal chicken frying time is about 12-15 minutes), which not only minimizes the destruction of nutrients contained in chicken, but also provides a savory and light taste. It can be higher, and the greasy taste of the existing chicken can be eliminated.

제3공정 : 피자제조공정 3rd process: pizza manufacturing process

(3a) 양념 도포공정 (3a) Seasoning coating process

본 공정은 상기 제2공정에 의하여 튀겨진(프라이드 된) 원형의 닭고기 표면에 양념소스를 도포하고, 그 위에 양파가루, 치즈가루, 피망, 올리브, 옥수수 순으로 적당량을 고루 도포하는 공정으로서, 양념소스의 성분은 물엿 59.32중량%, 마늘 1.69중량%, 무 1.69중량%, 케찹 6.78중량%, 마요네즈 3.40중량%, 고춧가루8.47중량%, 농축토마토 0.85중량%, 식초 0.34중량%, 고과당 0.52중량%, 식염 8.47중량%, 칠리분말 8.47중량%로 구성되는 것이 바람직하다. 상기 양념소스 위에 도포되는 피자재료(양파가루, 치즈가루, 피망, 올리브, 옥수수)는 취식하는 사람의 기호에 따라 적당량을 선택할 수 있으나, 바람직한 실시예로서 양파가루45.0중량%, 치즈가루 40.4중량%, 피망 7.2중량%, 올리브 3.7중량%, 옥수수 3.7중량%로 하는 것이무난하다. 물론 본 발명에 의한 치킨피자의 맛을 더욱 높이기 위하여 취향에 따라, 상기 성분비율을 달리하거나 또는 그 외 더 첨가물로서 각종 버섯이나 야채를 추가할 수도 있는 바, 이러한 정도의 변경은 당연히 본 발명의 기술적 범위에 속하는 것이다. This process is a process of applying seasoning sauce to the surface of the fried (fried) circular chicken by the second process, and evenly applying an appropriate amount in the order of onion powder, cheese powder, green pepper, olive, and corn on it, seasoning The ingredients of the sauce are starch syrup 59.32% by weight, garlic 1.69% by weight, radish 1.69% by weight, ketchup 6.78% by weight, mayonnaise 3.40% by weight, red pepper powder 8.47% by weight, concentrated tomato 0.85% by weight, vinegar 0.34% by weight, high fructose 0.52% by weight , It is preferably composed of 8.47% by weight of salt and 8.47% by weight of chili powder. The pizza ingredients (onion powder, cheese powder, bell pepper, olive, corn) applied on the seasoning sauce can be selected in an appropriate amount according to the taste of the person eating, but in a preferred embodiment, 45.0% by weight of onion powder and 40.4% by weight of cheese powder. , Green pepper 7.2% by weight, olive 3.7% by weight, corn 3.7% by weight is easy. Of course, in order to further enhance the taste of the chicken pizza according to the present invention, the ratio of the ingredients may be changed according to taste or various mushrooms or vegetables may be added as other additives. that falls within the scope

(3b) 오븐 구이공정 (3b) oven roasting process

이 공정은 상기 양념 도포가 완료된 닭고기를 오븐기에서 약 250℃로 약 10분간 가열하는 공정으로서, 상기 제2공정에 의하여 가공된 닭고기(치킨)에 도포된 양념 및 피자재료를 조리하는 공정이다. 이와 같은 공정을 거쳐 조리된 본 발명의 치킨피자는 기존의 피자와 같이 여러 등분으로 손쉽게 자를 수있을 뿐만 아니라, 취향에 따라 그 위에 토마토 캐찹이나 핫소스 등을 뿌려서 먹을 수 있다. 상기 발명의 상세한 설명은 본 발명의 특정 실시예를 예로 들어서 설명하였으나, 본 발명은 이에 한정되는것은 아니며, 본 발명의 개념을 이탈하지 않는 범위 내에서 이 발명이 속하는 기술분야에서 통상의 지식을가진 자에 의하여 여러 가지 형태로 변형 또는 변경 실시하는 것 또한 본 발명의 개념에 포함되는 것은 물론이다. This step is a step of heating the seasoned chicken in an oven at about 250 ° C. for about 10 minutes, and cooking the seasoning and pizza ingredients applied to the chicken (chicken) processed by the second step. The chicken pizza of the present invention cooked through such a process can be easily cut into several equal parts like conventional pizza, and can be eaten by sprinkling tomato ketchup or hot sauce on it according to taste. The detailed description of the present invention has been described by taking specific embodiments of the present invention as examples, but the present invention is not limited thereto, and those skilled in the art within the scope of not departing from the concept of the present invention It goes without saying that modification or alteration in various forms by the person is also included in the concept of the present invention.

Claims (1)

닭고기를 주원료로 하여 피자자료와 함께 조리하는 닭고기 피자의 제조방법에 있어서,
생닭에서 뼈를 완전히 발라내어 소금과 후추에 약 24시간 염지한 후 건져낸 닭고기를 가급적 두께가 균일하도록 얇고 편평하게 자른 다음 칼로 표면을 골고루 두드려 넓게 펴는 공정인 계육 준비공정(1a)과; 소맥분 50중량%, 옥수수 전분 49중량%, 정재염 0.4 중량%, 구아검 0.3중량%, 흑후추 0.3중량%로 배합되어 구성되는 소맥분말과 물을 중량비 1 : 1.2의 비율로 혼합하여 반죽을 만든 다음, 상기 계육 준비공정을 거친닭고기와 반죽을 중량비 4.1 : 1 로 반죽하여 닭고기에 반죽이 고루 묻게 반죽한 닭고기를 소정형상으로성형하는 반죽 및 성형공정(1b)과; 성형된 닭고기를 -40℃의 냉동조건에서 약 3시간 가량 급랭시키는 냉동 공정(1c)으로 구성되는 계육 가공공정(제1공정)과,상기 제1공정에 의하여 가공된 닭고기를 약 180℃의 튀김용 기름(식용유 등)에 약 2분간 살짝 튀긴 다음건져내어 기름기를 빼는 튀김공정(제2공정)과,상기 제2공정에 의하여 튀겨진 원형의 닭고기 표면에 양념소스를 도포하고, 그 위에 양파가루, 치즈가루,피망, 올리브, 옥수수 순으로 적당량을 고루 도포하는 양념도포공정(3a)과; 상기 양념 도포가 완료된 닭고기를 오븐기에서 약 250℃로 약 10분간 가열하는 공정으로서, 상기 제2공정에 의하여 가공된 닭고기(치킨)에 도포된 양념 및 피자재료를 조리하는 오븐 구이공정(3b)으로 구성되는 피자제조공정(제3공정)의 과정에 의하여 이루어지는 것을 특징으로 하는 치킨피자 조리방법.
In the method of manufacturing chicken pizza using chicken as the main ingredient and cooking with pizza data,
A chicken preparation step (1a), which is a process of completely removing the bones from raw chicken, salting it with salt and pepper for about 24 hours, then cutting the chicken as thin and flat as possible to a uniform thickness, and then spreading it wide by evenly tapping the surface with a knife; 50% by weight of wheat flour, 49% by weight of corn starch, 0.4% by weight of refined salt, 0.3% by weight of guar gum, and 0.3% by weight of black pepper are mixed with wheat flour and water at a weight ratio of 1: 1.2 to make dough. A kneading and molding step (1b) of kneading chicken meat and dough that has undergone the chicken preparation step at a weight ratio of 4.1: 1 to mold the kneaded chicken into a predetermined shape so that the chicken is evenly coated with the dough; A chicken processing process (first process) consisting of a freezing process (1c) in which the molded chicken is rapidly cooled at -40 ° C. for about 3 hours, and the chicken processed by the first process is fried at about 180 ° C. Frying process (second process) of lightly frying in oil (cooking oil, etc.) for about 2 minutes and then removing the oil, and applying seasoning sauce to the surface of the circular chicken fried by the second process, and onion powder , a seasoning application step (3a) in which an appropriate amount is evenly applied in the order of cheese powder, bell pepper, olive, and corn; As a process of heating the seasoned chicken in an oven at about 250 ° C. for about 10 minutes, the oven roasting process (3b) of cooking the seasoning and pizza ingredients applied to the chicken (chicken) processed by the second process Chicken pizza cooking method, characterized in that made by the process of the pizza manufacturing process (third process).
KR1020220010995A 2022-01-25 2022-01-25 New flavor pizza using chicken and its manufacturing method KR20230114858A (en)

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