KR20240020323A - Method for preparing processed food of chicken breast for storage at room temperature - Google Patents
Method for preparing processed food of chicken breast for storage at room temperature Download PDFInfo
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- KR20240020323A KR20240020323A KR1020220097254A KR20220097254A KR20240020323A KR 20240020323 A KR20240020323 A KR 20240020323A KR 1020220097254 A KR1020220097254 A KR 1020220097254A KR 20220097254 A KR20220097254 A KR 20220097254A KR 20240020323 A KR20240020323 A KR 20240020323A
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- 206010034203 Pectus Carinatum Diseases 0.000 title claims abstract description 92
- 238000000034 method Methods 0.000 title claims description 22
- 238000003860 storage Methods 0.000 title description 2
- 235000021067 refined food Nutrition 0.000 title 1
- 238000009938 salting Methods 0.000 claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 230000032683 aging Effects 0.000 claims abstract description 15
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
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- 229940035034 maltodextrin Drugs 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000000243 solution Substances 0.000 description 14
- 241000287828 Gallus gallus Species 0.000 description 10
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- 241000018646 Pinus brutia Species 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
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- 229920000573 polyethylene Polymers 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 208000025721 COVID-19 Diseases 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 210000003323 beak Anatomy 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229920006262 high density polyethylene film Polymers 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920001684 low density polyethylene Polymers 0.000 description 1
- 239000004702 low-density polyethylene Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
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- 229920001155 polypropylene Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
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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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
-
- 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
-
- 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
- A23V2300/38—Multiple-step
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mechanical Engineering (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 실온 보관이 가능한 닭가슴살 가공식품의 제조방법에 관한 것으로서, 최적 비율의 염지액을 사용하고, 진공 포장 후 저온 숙성 단계를 포함함으로써 닭가슴살의 비린 냄새 및 맛을 제어한 닭가슴살 가공식품의 제조방법에 관한 것이다. 바람직하게는 본 발명에 따른 닭가슴살 가공식품의 제조방법은 닭가슴살을 선별 및 성형하는 단계; 상기 닭가슴살을 염지액에 침지하는 단계; 상기 염지된 닭가슴살을 자숙하는 단계; 자숙된 닭가슴살을 냉각시킨 후 진공포장하는 단계; 진공포장된 닭가슴살을 멸균하는 단계; 및 상기 멸균된 닭가슴살을 저온 숙성 단계를 포함한다.The present invention relates to a method of manufacturing processed chicken breast food that can be stored at room temperature. Processed chicken breast food that controls the fishy odor and taste of chicken breast by using a salting solution at an optimal ratio and including a low-temperature aging step after vacuum packaging. It relates to the manufacturing method. Preferably, the method for producing processed chicken breast food according to the present invention includes the steps of selecting and forming chicken breast; Immersing the chicken breast in a salting solution; Boiling the cured chicken breast; Cooling the boiled chicken breast and then vacuum-packing it; Sterilizing vacuum-packed chicken breast; And a low-temperature aging step of the sterilized chicken breast.
Description
본 발명은 실온 보관이 가능한 닭가슴살 가공식품의 제조방법에 관한 것으로서, 최적 비율의 염지액을 사용하고, 진공 포장 후 저온 숙성 단계를 포함함으로써 닭가슴살의 비린 냄새 및 맛을 제어하고, 부드러운 식감을 갖는 닭가슴살 가공식품의 제조방법에 관한 것이다. The present invention relates to a method for manufacturing processed chicken breast food that can be stored at room temperature. By using a salting solution at an optimal ratio and including a low-temperature aging step after vacuum packaging, the fishy odor and taste of chicken breast are controlled, and the soft texture is maintained. It relates to a manufacturing method of processed chicken breast food.
닭고기는 돼지고기, 소고기 등에 비해 단백질 함량이 높고, 지방 함량과 콜레스테롤 함량이 낮고 맛과 풍미가 담백하여 다양한 요리에 활용되고 있다. 닭고기는, 닭다리, 닭날개, 닭가슴살 등의 부위로 나눌 수 있는데, 닭가슴살은 닭의 날개와 부리쪽에서 가슴을 덮고 있는 근육으로서, 닭고기의 부위 중에서 지방 함량은 적도 단백질 함량이 높다.Compared to pork and beef, chicken has a higher protein content, lower fat and cholesterol content, and has a light taste and flavor, so it is used in various dishes. Chicken can be divided into parts such as chicken legs, chicken wings, and chicken breast. Chicken breast is the muscle that covers the chest from the wings and beak of the chicken. Among the parts of chicken, the fat content is high and the protein content is high.
닭가슴살은 닭날개, 닭다리 등 일부 인기 부위와 달리 퍽퍽하다는 인식 때문에 여전히 비선호 부위로서 수요가 적다. 하지만, 다이어트에 관심이 많은 2030 소비자를 중심으로 닭가슴살 시장은 급성장 중이며 코로나19 장기화로 인해 홈트레이닝에 대한 관심이 높아지면서 관련 시장이 성장하고 있다. 식품기업들은 닭가슴살 시장에 속속 띄어들면서 치열한 경쟁을 예고하고 있다.Unlike some popular parts such as chicken wings and drumsticks, chicken breast is still considered a non-preferred part and has low demand due to the perception that it is dry. However, the chicken breast market is growing rapidly, especially among consumers in their 20s and 30s who are interested in dieting, and the related market is growing as interest in home training increases due to the prolonged COVID-19 pandemic. Food companies are entering the chicken breast market one after another, predicting fierce competition.
닭가슴살은 다양한 형태로 가공되어 판매되는데, 닭가슴살 가공 방법은, 일반적으로 닭가슴살 원료육 준비하는 단계;, 원료육을 염지하는 단계; 숙성하는 단계; 증숙하는 단계 등을 포함하는 것으로 알려져 있다.Chicken breast is processed and sold in various forms. The chicken breast processing method generally includes the steps of preparing chicken breast raw meat; salting the raw meat; Ripening step; It is known to include a steaming step, etc.
하지만, 닭가슴살은 염지액의 조성이나 가공 방법에 따라서, 닭가슴살 특유의 누린맛과 퍽퍽한 식감이 발생하기가 쉽다. 또한, 닭가슴살 가공 식품은 유통 과정에서 냉동이나 냉장 보관이 필요한 경우가 대부분이고, 유통기한이 짧다는 문제점이 있다. However, depending on the composition of the salting solution or the processing method, chicken breast is prone to developing the unique taste and dry texture of chicken breast. In addition, processed chicken breast foods most often require freezing or refrigerated storage during the distribution process, and have a short shelf life.
한국등록특허 제10-2379239호 "솔잎을 이용한 닭가슴살 식품의 제조방법"에서는 솔잎 발효액을 포함하는 염지액을 사용하는 방법을 개시한다.Korean Patent No. 10-2379239, “Method for producing chicken breast food using pine needles,” discloses a method of using a salt solution containing fermented pine needles.
또한, 한국등록특허 제10-1768161호 "그릴 닭가슴살 제조방법"에서는 원료육와 염지액을 진공 텀블러에 넣고 텀블링시키는 단계를 포함하는 방법으로 개시한다. Additionally, Korean Patent No. 10-1768161, “Method for Manufacturing Grilled Chicken Breast,” discloses a method including the step of placing raw meat and a salting liquid in a vacuum tumbler and tumbling it.
또한, 한국등록특허 제10-2395362호 "수분 손실을 최소화하는 훈제 닭가슴살 제조방법"에서는 염지 및 숙성된 닭가슴살을 훈연기에 넣고 참나무로 1차 훈연 처리하고, 쑥을 이용하여 2차 훈연 처리하는 단계를 포함하는 방법으로 개시한다. In addition, in Korean Patent No. 10-2395362, “Method for manufacturing smoked chicken breast minimizing moisture loss,” salted and aged chicken breast is placed in a smoker, first smoked with oak wood, and secondly smoked with mugwort. A method comprising the steps of:
본 발명은 염지제를 최적의 조성으로 사용하고, 진공 포장 후 저온 숙성 단계를 포함함으로써 닭가슴살의 비린 냄새와 맛을 제어하고, 부드러운 식감을 갖고, 실온 보관이 가능한 닭가슴살 가공식품의 제조방법을 제공하고자 한다.The present invention provides a method for producing processed chicken breast food that controls the fishy odor and taste of chicken breast, has a soft texture, and can be stored at room temperature by using a salting agent in an optimal composition and including a low-temperature aging step after vacuum packaging. We would like to provide
상기한 과제는, 닭가슴살을 선별 및 성형하는 단계; 상기 닭가슴살을 염지액에 침지하는 단계; 상기 염지된 닭가슴살을 자숙하는 단계; 자숙된 닭가슴살을 -20℃ 내지 -15℃에서 20분 내지 40분간 냉각시킨 후 진공포장하는 단계; 진공포장된 닭가슴살을 120℃ 내지 130℃에서 30분 내지 40분간 멸균하는 단계; 및 상기 멸균된 닭가슴살을 저온 숙성하는 단계를 포함하는, 닭가슴살 가공식품의 제조방법에 의해 달성된다.The above task includes selecting and forming chicken breast; Immersing the chicken breast in a salting solution; Boiling the cured chicken breast; Cooling the boiled chicken breast at -20°C to -15°C for 20 to 40 minutes and then vacuum packaging; Sterilizing vacuum-packed chicken breast at 120°C to 130°C for 30 to 40 minutes; And it is achieved by a method of producing a processed chicken breast food, comprising the step of aging the sterilized chicken breast at low temperature.
바람직하게는, 상기 자숙 단계는 염지된 닭가슴살을 95℃ 내지 100℃에서 3 내지 5분간 가열하고, 닭가슴살 중심 온도는 60℃일 수 있다.Preferably, in the boiling step, the salted chicken breast is heated at 95°C to 100°C for 3 to 5 minutes, and the center temperature of the chicken breast may be 60°C.
또한 바람직하게는, 상기 저온 숙성 단계는 35℃ 내지 45℃의 온도에서 22 내지 26시간 동안 실시될 수 있다.Also preferably, the low-temperature aging step may be performed at a temperature of 35°C to 45°C for 22 to 26 hours.
또한 바람직하게는, 상기 염지액은 염지액 총 중량 대비 인산염 3~5 중량%, 소금 0.5~1.5 중량%, 설탕 3~5 중량%, 후추 0.1~1.5 중량%, 탄산수소나트륨 0.1~1.5 중량%, 말토덱스트린 0.5~1.5 중량% 및 정제수 85~90 중량%를 포함할 수 있다.Also preferably, the salting solution contains 3 to 5% by weight of phosphate, 0.5 to 1.5% by weight of salt, 3 to 5% by weight of sugar, 0.1 to 1.5% by weight of pepper, and 0.1 to 1.5% by weight of sodium bicarbonate, based on the total weight of the salting solution. , may contain 0.5 to 1.5% by weight of maltodextrin and 85 to 90% by weight of purified water.
본 발명에 따른 방법으로 제조된 닭가슴살 가공식품은 비린 냄새와 맛이 거의 없고, 부드러운 식감을 갖는다. 또한, 실온에서 최대 1년까지 유통 및 보관이 가능하다. Processed chicken breast food manufactured by the method according to the present invention has little fishy odor and taste and has a soft texture. Additionally, it can be distributed and stored at room temperature for up to one year.
도 1은 본 발명에 따른 닭가슴살 가공식품의 제조방법의 개략적인 공정을 도시한 것이다.
도 2는 본 발명의 닭가슴살의 저온 숙성 단계에 사용되는 저온 숙성실의 평면도이다.Figure 1 shows a schematic process of the method for producing processed chicken breast food according to the present invention.
Figure 2 is a plan view of a low-temperature maturation room used in the low-temperature maturation step of chicken breast of the present invention.
본 발명에서 사용되는 모든 기술용어는, 달리 정의되지 않는 이상, 하기의 정의를 가지며 본 발명의 관련 분야에서 통상의 당업자가 일반적으로 이해하는 바와 같은 의미에 부합된다. 또한 본 명세서에는 바람직한 방법이나 시료가 기재되나, 이와 유사하거나 동등한 것들도 본 발명의 범주에 포함된다.All technical terms used in the present invention, unless otherwise defined, have the following definitions and correspond to the meaning as generally understood by a person skilled in the art in the relevant field of the present invention. In addition, preferred methods and samples are described in this specification, but similar or equivalent methods are also included in the scope of the present invention.
용어 "약"이라는 것은 참조 양, 수준, 값, 수, 빈도, 퍼센트, 치수, 크기, 양, 중량 또는 길이에 대해 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2 또는 1% 정도로 변하는 양, 수준, 값, 수, 빈도, 퍼센트, 치수, 크기, 양, 중량 또는 길이를 의미한다.The term “about” means 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 9, 8, 7, 6, 5, or means a quantity, level, value, number, frequency, percentage, dimension, size, volume, weight or length that varies by 4, 3, 2 or 1%.
본 명세서를 통해, 문맥에서 달리 필요하지 않으면, "포함하다" 및 "포함하는"이란 말은 제시된 단계 또는 구성요소, 또는 단계 또는 구성요소들의 군을 포함하나, 임의의 다른 단계 또는 구성요소, 또는 단계 또는 구성요소들의 군이 배제되지는 않음을 내포하는 것으로 이해하여야 한다.Throughout this specification, unless the context otherwise requires, the words "comprise" and "comprising" include a given step or component, or group of steps or components, but any other step or component, or It should be understood that this implies that no step or group of components is excluded.
본 발명은 실온 보관이 가능한 닭가슴살 가공식품의 제조방법에 관한 것으로서, 구체적으로는 닭가슴살을 선별 및 성형하는 단계(S11); 상기 닭가슴살을 염지액에 침지하는 단계(S12); 상기 염지된 닭가슴살을 자숙하는 단계(S13); 자숙된 닭가슴살을 냉각시킨 후 진공포장하는 단계(S14); 진공포장된 닭가슴살을 멸균하는 단계(S15); 및 상기 멸균된 닭가슴살을 저온 숙성 단계(S16)를 포함한다.The present invention relates to a method of manufacturing processed chicken breast food that can be stored at room temperature, and specifically, the steps of selecting and forming chicken breast (S11); Immersing the chicken breast in a salting solution (S12); Boiling the cured chicken breast (S13); Cooling the boiled chicken breast and then vacuum packaging it (S14); Sterilizing vacuum-packed chicken breast (S15); And a low-temperature aging step (S16) of the sterilized chicken breast.
도 1은 본 발명에 따른 닭가슴살 가공식품의 제조방법을 개략적인 공정을 도시한다.Figure 1 shows a schematic process for manufacturing a processed chicken breast food according to the present invention.
이하 각 단계를 구체적으로 설명한다.Each step is described in detail below.
먼저, 닭가슴살을 선별 및 성형한다(S11). 닭가슴살은 국내산으로서 당일 도출된 것을 사용하는 것이 바람직하다. 닭가슴살을 선별한 후 적절한 크기로 절단 및 성형한다. 절단 및 성형은 1회 섭취가 가능한 100g 내지 150g의 중량으로 닭가슴살을 절단한 후 성형할 수 있다. First, select and shape chicken breast (S11). It is advisable to use chicken breast that is domestically produced and produced on the same day. After sorting the chicken breast, it is cut and shaped into appropriate sizes. Cutting and shaping can be done after cutting chicken breast into a weight of 100g to 150g that can be consumed once.
상기 성형된 닭가슴살은 염지액에 침지한다(S12).The formed chicken breast is immersed in the salting solution (S12).
상기 염지액은 인산염, 소금, 설탕, 후추, 탄산수소나트륨, 말토덱스트린 및 정제수를 포함하며, 소르비톨, 트레할로스, 아라비아검 등을 추가로 포함할 수 있다. 본 발명의 일 실시형태에 따르면, 염지액 총 중량 대비 인산염 3~5 중량%, 소금 0.5~1.5 중량%, 설탕 3~5 중량%, 후추 0.1~1.5 중량%, 탄산수소나트륨 0.1~1.5 중량%, 말토덱스트린 0.5~1.5 중량%로 포함될 수 있다. 상기 정제수는 잔량으로 포함되며, 바람직하게는 85 내지 90 중량%로 포함될 수 있다. The salting solution includes phosphate, salt, sugar, pepper, sodium bicarbonate, maltodextrin, and purified water, and may additionally include sorbitol, trehalose, gum arabic, etc. According to one embodiment of the present invention, 3 to 5% by weight of phosphate, 0.5 to 1.5% by weight of salt, 3 to 5% by weight of sugar, 0.1 to 1.5% by weight of pepper, and 0.1 to 1.5% by weight of sodium bicarbonate relative to the total weight of the salting solution. , it may contain 0.5 to 1.5% by weight of maltodextrin. The purified water is included in the remaining amount, preferably 85 to 90% by weight.
본 발명은 염지액에 인산염, 소금, 설탕, 후추, 탄산수소나트륨 및 말토덱스트린을 최적의 양으로 포함시켜 닭가슴살 특유의 비린맛과 냄새를 최소화할 수 있다.The present invention can minimize the fishy taste and odor unique to chicken breast by including optimal amounts of phosphate, salt, sugar, pepper, sodium bicarbonate, and maltodextrin in the salting solution.
상기 염지액은 성형된 닭가슴살 100 중량부를 기준으로 30~40 중량부를 혼합하고, 1~4℃의 냉장 온도에서 24시간 동안 침지할 수 있다.The salting solution can be mixed at 30 to 40 parts by weight based on 100 parts by weight of formed chicken breast, and immersed for 24 hours at a refrigerated temperature of 1 to 4°C.
다음으로, 상기 염지된 닭가슴살을 자숙한다(S13). 상기 자숙 단계는 염지된 닭가슴살을 95℃ 내지 100℃에서 3 내지 5분간 가열할 수 있다. 이때, 닭가슴살 중심 온도(품온)는 60℃인 것이 바람직하다. 자숙 단계에서 닭고기의 겉면은 약 10%까지 익힐 수 있다. 겉면 익힘 정도가 10%를 초과하는 경우에는 고온 고압(121℃ 이상)에서 실시되는 진공포장 및 멸균 단계에서 닭고기의 육수가 많이 빠져나오게 되어 육질이 단단하게 뻣뻣해진다. 상기 자숙 단계를 통해 염지 과정에서 발생한 쓴맛을 제거하고, 닭가슴살 특유의 비린맛과 냄새를 추가로 제거할 수 있다.Next, the cured chicken breast is boiled (S13). The boiling step may be performed by heating the salted chicken breast at 95°C to 100°C for 3 to 5 minutes. At this time, it is preferable that the chicken breast center temperature (body temperature) is 60°C. During the boiling stage, the outside of the chicken can be cooked to about 10%. If the outer doneness exceeds 10%, a lot of chicken broth is released during the vacuum packaging and sterilization step performed at high temperature and high pressure (above 121℃), making the meat hard. Through the boiling step, the bitter taste generated during the salting process can be removed, and the fishy taste and smell unique to chicken breast can be further removed.
다음으로, 상기 자숙된 닭가슴살을 냉각시킨 후 진공포장을 실시한다(S14). Next, the boiled chicken breast is cooled and then vacuum-packed (S14).
상기 자숙된 닭가슴살을 -20℃ 내지 -15℃에서 20분 내지 40분간 냉각시킨 후 진공포장을 실시한다. 진공포장은 폴리에틸렌 필름, 폴리프로필렌 필름, 저밀도폴리에틸렌 필름, 고밀도폴리에틸렌 필름 등을 사용할 수 있다. 진공포장 압력은 바람직하게는 -1.0k(kgf/cm2) 내지 -0.5k 일 수 있다. 보다 바람직하게는 상기 압력은 -0.1k이다. 진공 포장 단계는 닭가슴살 내부 수분이 외부로 빠져나오지 않게 하는 과정으로서, 본 발명에서는 진공포장 압력을 상기 범위에서 일정하게 유지함으로써, 닭가슴살의 육질이 부드럽고 탄력이 있게 할 수 있다.The boiled chicken breast is cooled at -20°C to -15°C for 20 to 40 minutes and then vacuum-packed. Vacuum packaging can use polyethylene film, polypropylene film, low-density polyethylene film, high-density polyethylene film, etc. The vacuum packaging pressure may preferably be -1.0k (kgf/cm 2 ) to -0.5k. More preferably, the pressure is -0.1k. The vacuum packaging step is a process of preventing the moisture inside the chicken breast from escaping to the outside. In the present invention, by maintaining the vacuum packaging pressure constant in the above range, the meat quality of the chicken breast can be made soft and elastic.
이어서, 상기 진공포장된 닭가슴살을 멸균한다(S15). 상기 멸균 단계는 진공포장된 닭가슴살을 120℃ 내지 130℃ 범위의 온도의 고압 스팀을 가하여 30분 내지 40분간 실시할 수 있다. 보다 바람직하게는 121℃ 내지 125℃의 고압 스팀을 이용할 수 있다. 진공포장된 닭가슴살의 멸균 과정에서 추가로 닭가슴살의 식감을 부드럽게 할 수 있다. Next, the vacuum-packed chicken breast is sterilized (S15). The sterilization step can be performed for 30 to 40 minutes by applying high-pressure steam at a temperature in the range of 120 ℃ to 130 ℃ to vacuum-packed chicken breast. More preferably, high pressure steam of 121°C to 125°C can be used. During the sterilization process of vacuum-packed chicken breast, the texture of the chicken breast can be further softened.
마지막으로 상기 멸균된 닭가슴살을 저온 숙성시킨다(S16). 상기 저온 숙성은 송풍팬 및 원적외선 램프를 구비한 수냉식 숙성실을 이용하여 실시할 수 있으며, 바람직하게는, 35℃ 내지 45℃의 온도에서 22 내지 26시간 동안 실시할 수 있다. 상기 저온 숙성 단계를 통해, 진공포장 내의 닭고기를 부드럽게 하고, 멸균 단계 중 생성된 진공 포장 외부의 수분을 제거할 수 있다. Finally, the sterilized chicken breast is aged at low temperature (S16). The low-temperature aging can be performed using a water-cooled aging chamber equipped with a blowing fan and a far-infrared lamp, and is preferably performed at a temperature of 35°C to 45°C for 22 to 26 hours. Through the low-temperature aging step, the chicken in the vacuum packaging can be softened and the moisture outside the vacuum packaging generated during the sterilization step can be removed.
본 발명에 따른 수냉식 숙성실(20)의 개략적인 평면도를 도 2에 도시한다. 도 2를 보면, 수냉식 냉각 쿨러(21)가 숙성실(20) 외부에 구비되고, 냉각 쿨러(21)와 숙성실(20) 사이에 유입 냉각호스와 배출 냉각호스를 연결하고, 숙성실 내부에서 가열된 공기를 냉각호스를 통해 냉각쿨러(21)로 유입되고, 공기를 냉각시킨 후, 냉각호스를 통해 다시 숙성실로 배출된다. 또한, 숙성실(20) 내부의 양 벽면 및 중앙 격벽에 다수의 원적외선 램프를 설치하여, 숙성실 내부 온도를 35℃ 내지 45℃로 유지시킨다. A schematic plan view of the water-cooled aging chamber 20 according to the present invention is shown in Figure 2. Referring to Figure 2, a water-cooled cooling cooler 21 is provided outside the ripening room 20, an inlet cooling hose and an exhaust cooling hose are connected between the cooling cooler 21 and the ripening room 20, and the air heated inside the ripening room is is introduced into the cooling cooler 21 through the cooling hose, and after cooling the air, it is discharged back into the ripening room through the cooling hose. In addition, a number of far-infrared lamps are installed on both walls and the central partition inside the ripening room 20 to maintain the internal temperature of the ripening room at 35°C to 45°C.
상기 본발명에 따른 방법으로 제조된 닭가슴살 가공식품은 냉장(4℃ 이하) 조건뿐만 아니라 실온(30℃ 이하)에서 최대 1년까지 유통 및 보관이 가능하다. Processed chicken breast food manufactured by the method according to the present invention can be distributed and stored for up to one year at room temperature (30°C or less) as well as refrigerated conditions (4°C or less).
이하 실시예를 들어서 본 발명을 보다 상세하게 설명하지만, 이들 실시예에 의해 권리범위가 제한되는 것은 아니다.The present invention will be described in more detail below with reference to examples, but the scope of rights is not limited by these examples.
실시예 1Example 1
당일 도축된 국내산 닭가슴살을 준비하고 지방과 껍질을 제거하고, 110g~120g이 되도록 절단하여 10개의 닭가슴살을 준비하였다. 인산염 4 중량%, 소금 1.2 중량%, 설탕 3 중량%, 후추 0.7 중량%, 탄산수소나트륨 0.5 중량%, 말토덱스트린 1.2 중량% 및 잔량의 정제수를 혼합하여 염지액을 제조하였다. 닭가슴살 1 kg을 기준으로 염지액 400g에 상기 절단된 닭가슴살을 침지한 후, 이후 4℃의 냉장 온도에서 24시간 동안 염지하였다. 염지가 완료된 닭가슴살을 95℃에서 4분간 가열하여 품온이 60℃가 되도록 하고, 겉면을 10%까지 익혔다. 이어서 폴리에틸렌 필름을 이용하여 20℃에서 -0.9k 압력으로 진공포장을 실시하고, 금속을 검출하였다. 포장된 닭가슴살은 120℃에서 50분간 멸균한 후, 송풍팬과 원적외선 램프를 구비한 저온 숙성실에서 40℃ 온도 하에서 24시간 숙성시켜, 닭가슴살 가공식품을 제조하였다. Domestic chicken breasts slaughtered on the same day were prepared, fat and skin were removed, and 10 chicken breasts were prepared by cutting them to 110g to 120g. A salt solution was prepared by mixing 4% by weight of phosphate, 1.2% by weight of salt, 3% by weight of sugar, 0.7% by weight of pepper, 0.5% by weight of sodium bicarbonate, 1.2% by weight of maltodextrin, and the remaining amount of purified water. The cut chicken breast was immersed in 400 g of salting solution based on 1 kg of chicken breast, and then salted for 24 hours at a refrigerated temperature of 4°C. The chicken breast that had been cured was heated at 95°C for 4 minutes to bring the temperature to 60°C, and the exterior was cooked to 10%. Subsequently, vacuum packaging was performed at -0.9k pressure at 20°C using polyethylene film, and metal was detected. Packaged chicken breast was sterilized at 120°C for 50 minutes and then aged for 24 hours at 40°C in a low-temperature aging room equipped with a blowing fan and far-infrared lamp to produce processed chicken breast food.
비교예 1Comparative Example 1
염지액으로, 인산염 6 중량%, 소금 0.5 중량%, 설탕 6 중량%, 후추 1.5 중량%, 말토덱스트린 1.8 중량% 및 잔량의 정제수를 포함하여 제조된 염지액을 사용한 것 이외에는 실시예 1과 동일한 방법으로 닭가슴살 가공식품을 제조하였다. The same method as in Example 1 except that a salting solution containing 6% by weight of phosphate, 0.5% by weight of salt, 6% by weight of sugar, 1.5% by weight of pepper, 1.8% by weight of maltodextrin, and the remaining amount of purified water was used as the salting solution. Processed chicken breast food was manufactured.
비교예 2Comparative Example 2
염지가 완료된 닭가슴살을 90℃에서 10분간 가열하여 품온이 60℃가 되도록 하고, 겉면을 20%까지 익히고, 저온 숙성 단계를 생략한 것을 제외하고는 실시예 1과 동일한 방법으로 닭가슴살 가공식품을 제조하였다. The cured chicken breast was heated at 90°C for 10 minutes to bring the product temperature to 60°C, the outer surface was cooked to 20%, and the processed chicken breast food was produced in the same manner as in Example 1, except that the low-temperature aging step was omitted. Manufactured.
실험예 1Experimental Example 1
20~40대 남녀 20명을 대상으로 하여, 상기 실시예 1 및 비교예 1 및 2에서 제조한 닭가슴살 제품의 관능테스트를 실시하였다. 관능테스트는 5점 척도 기호도 검사법(1점: 매우나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)을 이용하여 실시하였으며, 그 결과를 표 1에 나타냈다.Sensory tests were conducted on chicken breast products prepared in Example 1 and Comparative Examples 1 and 2 on 20 men and women in their 20s to 40s. The sensory test was conducted using a 5-point scale preference test (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 1.
Claims (4)
상기 닭가슴살을 염지액에 침지하는 단계;
상기 염지된 닭가슴살을 자숙하는 단계;
자숙된 닭가슴살을 -20℃ 내지 -15℃에서 20분 내지 40분간 냉각시킨 후 진공포장하는 단계;
진공포장된 닭가슴살을 120℃ 내지 130℃에서 30분 내지 40분간 멸균하는 단계; 및 상기 멸균된 닭가슴살을 저온 숙성하는 단계를 포함하는, 닭가슴살 가공식품의 제조방법.Selecting and forming chicken breast;
Immersing the chicken breast in a salting solution;
Boiling the cured chicken breast;
Cooling the boiled chicken breast at -20°C to -15°C for 20 to 40 minutes and then vacuum packaging;
Sterilizing vacuum-packed chicken breast at 120°C to 130°C for 30 to 40 minutes; And a method for producing processed chicken breast food, comprising the step of aging the sterilized chicken breast at low temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020220097254A KR20240020323A (en) | 2022-08-04 | 2022-08-04 | Method for preparing processed food of chicken breast for storage at room temperature |
| PCT/KR2023/008767 WO2024029745A1 (en) | 2022-08-04 | 2023-06-23 | Method for preparing processed chicken breast, and aging and drying device used therefor |
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| KR1020220097254A KR20240020323A (en) | 2022-08-04 | 2022-08-04 | Method for preparing processed food of chicken breast for storage at room temperature |
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| KR20240020323A true KR20240020323A (en) | 2024-02-15 |
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